Strawberry Jam Recipe.
1/2 kg strawberries sliced
1/2 kg sugar
2Tbsp lemon juice
Place sliced strawberries and sugar in a bowl overnight. (please keep in fridge)
The next day place a saucer in the freezer ( to test when jam is done later) add strawberries and sugar mix into a pan, add lemon juice
and cook over high heat stirring and mashing the strawberries as they cook. Continue cooking jam until mix thickens and big bubbles appear on the surface of jam. To test if jam is ready Get the saucer from the freezer and place a spoon of jam on saucer. Place back in freezer and leave for 5 minutes.
Take out of freezer and push the jam from one side to the other. If it wrinkles as u push it, the Jam is ready. Place in sterilized jar and let it cool.Enjoy.
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Strawberry jam
Ingredients:
Strawberries½ kg (sliced)
Sugar½ kg
Lemon juice 2 tbsp
Method:
Wash strawberries cut them into half. Put into a plastic bowl and spread sugar on top. Leave it
in the fridge for 12 hours.
Put in a pan and cook for 15 to 20 minutes with 4 tbsp lemon juice stirring continuously until the jam falls from a spoon into thick drops. Keep the jars sterilized and fill jam.
Saturday, 15 December 2012
Chicken Shawarma by shireen
Shawarma:
Ingredients:
Chicken (boneless) ½ kg
Garlic paste 1 tsp
White pepper ½ tsp... See More
Black pepper ½ tsp
Soya sauce 1 tbsp
White vinegar 2 tbsp
Hp sauce 2 tbsp
Chili sauce 3 tbsp
Dp sauce 2 tbsp
Yogurt whipped 3 tbsp
Cinnamon powder ½ tsp
Salt 1 tsp
Oil 2 tbsp
Ingridients for tahini sauce:
Tahini 3 tbsp
Salt ½ tsp
White pepper ½ tsp
Garlic paste 1 tsp
Whipped yogurt 1 cup
Lemon juice 2 tbsp
To serve:
Pita bread 4
Onion julienne 1 cup
Salad leaves (chopped) half cup
Jalapeno half cup
Jerkins half cup
Beat root (julienne) half cup
Method
Marinate chicken Julienne with garlic paste ,white pepper,black pepper, salt, cinnamon powder, soya sauce ,vinegar chili sauce D.P sauce , H.P sauce yogurt and oil for 30 minutes
Heat oil in a fry pan
And fry chicken for 10 minutes till tender
Serve on pitta bread with tahini sauce and vegetables
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Arabic Showarma
Ingredients
Boneless chicken (cut into juliennes) 250 gm
Onion cut into juliennes1
Jalapeno pepper chopped 2
Pickled cucumbers sliced 2
Cinnamon powder a pinch
Garlic paste 1 tsp
Soya sauce 1 tsp
HP sauce 1 tbsp
Oil 1 tbsp
DP sauce 1 tbsp
White vinegar 1 tbsp
White pepper ½ tsp
Salt ½ tsp
Chili sauce 2 tbsp
Yogurt 2 tbsp
Ingredients for Showarma Sauce
Yogurt whipped½ cup
Lemon juice 1 tbsp
Garlic paste ½ tsp
Salt ½ tsp
White pepper ½ tsp
Tahini 2 tbsp
Method for Showarma Sauce
In bowl mix together 2 tbsp tahini, ½ cup whipped yogurt, ½ tsp garlic paste, ½ tsp salt, ½ tsp white pepper, 1 tbsp lemon juice and serve with showarma.
Method for Showarama
Marinate chicken juliennes with 1 tsp garlic paste, ½ tsp white pepper, 1 tsp soya sauce, 1 tbsp white vinegar, ½ tsp salt, a pinch of cinnamon powder, 1 tbsp HP sauce, 2 tbsp chili sauce, 1 tbsp DP sauce and 2 tbsp yogurt. Heat 2 tbsp oil in fry pan, pan fry chicken for 10 minutes till tender, heat pita bread or hotdog bun, spread with showarma suace, 1 onion cut into juliennes, 2 chopped Jalapeno pepper, 2 sliced pickled cucumbers, salad leaves and cooked chicken. Wrap showarma in butter paper, serve hot immediately.
///////////////////////
Ingredients:
Chicken (boneless) ½ kg
Garlic paste 1 tsp
White pepper ½ tsp... See More
Black pepper ½ tsp
Soya sauce 1 tbsp
White vinegar 2 tbsp
Hp sauce 2 tbsp
Chili sauce 3 tbsp
Dp sauce 2 tbsp
Yogurt whipped 3 tbsp
Cinnamon powder ½ tsp
Salt 1 tsp
Oil 2 tbsp
Ingridients for tahini sauce:
Tahini 3 tbsp
Salt ½ tsp
White pepper ½ tsp
Garlic paste 1 tsp
Whipped yogurt 1 cup
Lemon juice 2 tbsp
To serve:
Pita bread 4
Onion julienne 1 cup
Salad leaves (chopped) half cup
Jalapeno half cup
Jerkins half cup
Beat root (julienne) half cup
Method
Marinate chicken Julienne with garlic paste ,white pepper,black pepper, salt, cinnamon powder, soya sauce ,vinegar chili sauce D.P sauce , H.P sauce yogurt and oil for 30 minutes
Heat oil in a fry pan
And fry chicken for 10 minutes till tender
Serve on pitta bread with tahini sauce and vegetables
/////////////////////////////
Arabic Showarma
Ingredients
Boneless chicken (cut into juliennes) 250 gm
Onion cut into juliennes1
Jalapeno pepper chopped 2
Pickled cucumbers sliced 2
Cinnamon powder a pinch
Garlic paste 1 tsp
Soya sauce 1 tsp
HP sauce 1 tbsp
Oil 1 tbsp
DP sauce 1 tbsp
White vinegar 1 tbsp
White pepper ½ tsp
Salt ½ tsp
Chili sauce 2 tbsp
Yogurt 2 tbsp
Ingredients for Showarma Sauce
Yogurt whipped½ cup
Lemon juice 1 tbsp
Garlic paste ½ tsp
Salt ½ tsp
White pepper ½ tsp
Tahini 2 tbsp
Method for Showarma Sauce
In bowl mix together 2 tbsp tahini, ½ cup whipped yogurt, ½ tsp garlic paste, ½ tsp salt, ½ tsp white pepper, 1 tbsp lemon juice and serve with showarma.
Method for Showarama
Marinate chicken juliennes with 1 tsp garlic paste, ½ tsp white pepper, 1 tsp soya sauce, 1 tbsp white vinegar, ½ tsp salt, a pinch of cinnamon powder, 1 tbsp HP sauce, 2 tbsp chili sauce, 1 tbsp DP sauce and 2 tbsp yogurt. Heat 2 tbsp oil in fry pan, pan fry chicken for 10 minutes till tender, heat pita bread or hotdog bun, spread with showarma suace, 1 onion cut into juliennes, 2 chopped Jalapeno pepper, 2 sliced pickled cucumbers, salad leaves and cooked chicken. Wrap showarma in butter paper, serve hot immediately.
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chicken cheese roll by shireen
chicken cheese roll
Ingredients for paratha:
Flour 2 cups
Wheat flour ½ cup
Salt ½ tsp..
Ghee 2 tbsp
Warm water to knead as required
For filling:
Chicken ½ kg (boneless cubes)
Salt 1 tsp
Chili powder 1 tsp
Ginger garlic 1 tsp
Roasted cumin 1 tsp
White pepper ½ tsp
Yogurt 2 tbsp
Oil 1 tbsp
All spice ½ tsp
Cream 1 tbsp
Ingredients for sauce:
Cream cheese 4 tbsp
White vinegar 4 tbsp
Cream 3 tbsp
Cheddar cheese 4 tbsp
Method:
Mix all together
Method for Paratha:
Sieve together both the flours with salt, add in ghee, and rub lightly. Knead with warm water into medium dough. Leave to rise for an hour covered with a damp napkin. Make into balls; roll ball into a saucer size. Spread with ghee fold as shown. Cook on tawa, adding about 1 tbsp ghee when frying parathas.
Method for chicken:
Marinate chicken cubes with salt, ginger garlic, cumin, all spice, yogurt, cream, chili powder, white pepper and cheese for 30 minutes, put on skewers and bake for 20 minutes on 180 degrees, remove and give dum of coal.
To serve:
Speread parathas with chicken botis add 2 tbsp cheese sauce, roll tightly and serve.
Ingredients for paratha:
Flour 2 cups
Wheat flour ½ cup
Salt ½ tsp..
Ghee 2 tbsp
Warm water to knead as required
For filling:
Chicken ½ kg (boneless cubes)
Salt 1 tsp
Chili powder 1 tsp
Ginger garlic 1 tsp
Roasted cumin 1 tsp
White pepper ½ tsp
Yogurt 2 tbsp
Oil 1 tbsp
All spice ½ tsp
Cream 1 tbsp
Ingredients for sauce:
Cream cheese 4 tbsp
White vinegar 4 tbsp
Cream 3 tbsp
Cheddar cheese 4 tbsp
Method:
Mix all together
Method for Paratha:
Sieve together both the flours with salt, add in ghee, and rub lightly. Knead with warm water into medium dough. Leave to rise for an hour covered with a damp napkin. Make into balls; roll ball into a saucer size. Spread with ghee fold as shown. Cook on tawa, adding about 1 tbsp ghee when frying parathas.
Method for chicken:
Marinate chicken cubes with salt, ginger garlic, cumin, all spice, yogurt, cream, chili powder, white pepper and cheese for 30 minutes, put on skewers and bake for 20 minutes on 180 degrees, remove and give dum of coal.
To serve:
Speread parathas with chicken botis add 2 tbsp cheese sauce, roll tightly and serve.
Dum ka keema by shireen
Dum ka keema
1 kg beef mince (double machine or finely ground)
5 Tbsp grated raw papaya with skin
2 Tbsp Shan Ginger/garlicpaste
4 tsp Shan Tez Lal Mirch Masala
2 tsp salt
1-1/2 tsp Shab Zafrani garam masala
2 medium onions - browned and crushed by hand
4 tsp roasted white cumin powder
1 cup ghee
2 lemons
2 Tbsp Ginger slices - julienne slices
1 onion sliced
Mint leaves and green corriander as required.
Mix mince, papaya, masalas, Ginger/garlic paste, mix well by hands.
Leave in bowl on kitchen bench for 4 hrs. Then cover with plastic wrap, and put in fridge for 12 hours.
Remove from fridge, add ghee and mux well. Heat a coal on burner - put into foil and put a tsp of oil on coal. Immediately add lid, and cover until smoke stops. Remove coal and foil. Place mince in pan, cook on low heat until well cooked.
Garnish with julienne Ginger, onion slices, mint leaves, corriander leavsmes and lemon wedges. Serve with hot naan.
Enjoy
1 kg beef mince (double machine or finely ground)
5 Tbsp grated raw papaya with skin
2 Tbsp Shan Ginger/garlicpaste
4 tsp Shan Tez Lal Mirch Masala
2 tsp salt
1-1/2 tsp Shab Zafrani garam masala
2 medium onions - browned and crushed by hand
4 tsp roasted white cumin powder
1 cup ghee
2 lemons
2 Tbsp Ginger slices - julienne slices
1 onion sliced
Mint leaves and green corriander as required.
Mix mince, papaya, masalas, Ginger/garlic paste, mix well by hands.
Leave in bowl on kitchen bench for 4 hrs. Then cover with plastic wrap, and put in fridge for 12 hours.
Remove from fridge, add ghee and mux well. Heat a coal on burner - put into foil and put a tsp of oil on coal. Immediately add lid, and cover until smoke stops. Remove coal and foil. Place mince in pan, cook on low heat until well cooked.
Garnish with julienne Ginger, onion slices, mint leaves, corriander leavsmes and lemon wedges. Serve with hot naan.
Enjoy
Dhaka Chicken by shireen
Dhaka Chicken
Marinade
1 Pkt Shan Malaysian wings mix
1/2 kg boneless chicken - flatten then cut in medium size cubes.
2 eggs - beaten
3 tsp crushed red chilli
1/2 cup cornflour
4 Tbsp sesame seeds
Oil for frying
Marinate chicken by placing all ingredients in bowl. Marinate for 1 hour. Place oil in pan/karai and heat well. Add chicken pieces and fry until golden.
Serve with ketchup or chilli sauce and a crisp salad.
Enjoy.
Marinade
1 Pkt Shan Malaysian wings mix
1/2 kg boneless chicken - flatten then cut in medium size cubes.
2 eggs - beaten
3 tsp crushed red chilli
1/2 cup cornflour
4 Tbsp sesame seeds
Oil for frying
Marinate chicken by placing all ingredients in bowl. Marinate for 1 hour. Place oil in pan/karai and heat well. Add chicken pieces and fry until golden.
Serve with ketchup or chilli sauce and a crisp salad.
Enjoy.
Green Mutton Karahi by shireen
Green Mutton Karahi
1/2 cup oil
2 Tbsp Shan Ginger/garlic paste
1-1/2 tsp salt
1/2 tsp crushed red chillies
1/2 tsp white pepper
1 cup yogurt - beaten
3 Tbsp karai gosht masala
1/2 tsp Shan Zafrani garam masala
1kg mutton (including 2-3 chops, put meat(just before rump meat over kidneys) and dhusti meat - shoulder meat)
4-5 green tomatoes
Green masala
6 green big chillies
12-15 small thin chillies
15 mint leaves
1/2 bunch corriander
Blend green masala ingredients to smooth paste.
Boil meat, green tomatoes and 4 cups water until meat is 3/4's cooked. Strain keeping the liquid. Remove strings from green tomatoes and set meat and tomatoes aside.
In a seperate pan add oil and Ginger/garlic paste. Stir well, add mutton and tomato - stir well and cook on high heat. Add salt, chilli and green masala and white pepper. Stir well and cook 5 minutes. Add reserved stick, karai gosht masala and yogurt. Stir well and continue to cook on medium heat. When meat is well cooked add cream and garam masala - cook for 3 minutes and remove from heat.
Place in serving dish and garnish with green corriander -serve with naan.
Enjoy
1/2 cup oil
2 Tbsp Shan Ginger/garlic paste
1-1/2 tsp salt
1/2 tsp crushed red chillies
1/2 tsp white pepper
1 cup yogurt - beaten
3 Tbsp karai gosht masala
1/2 tsp Shan Zafrani garam masala
1kg mutton (including 2-3 chops, put meat(just before rump meat over kidneys) and dhusti meat - shoulder meat)
4-5 green tomatoes
Green masala
6 green big chillies
12-15 small thin chillies
15 mint leaves
1/2 bunch corriander
Blend green masala ingredients to smooth paste.
Boil meat, green tomatoes and 4 cups water until meat is 3/4's cooked. Strain keeping the liquid. Remove strings from green tomatoes and set meat and tomatoes aside.
In a seperate pan add oil and Ginger/garlic paste. Stir well, add mutton and tomato - stir well and cook on high heat. Add salt, chilli and green masala and white pepper. Stir well and cook 5 minutes. Add reserved stick, karai gosht masala and yogurt. Stir well and continue to cook on medium heat. When meat is well cooked add cream and garam masala - cook for 3 minutes and remove from heat.
Place in serving dish and garnish with green corriander -serve with naan.
Enjoy
Tandoori Chicken Penne by shireen
Tandoori Chicken Penne
2 cups raw pasta (boil in water with 1 tsp oil for approx 12 minutes with 1 tsp oil. )
2 Tbsp Shan Tandoori Masala
2 Tbsp oil
1 medium onion - finely chopped
1 tsp garlic paste
2 cups chicken cut in thin strips 3 breast)
2 Tbsp water
3 Tbsp pasta sauce
2 Tbsp ketchup
2 Tbsp tomato paste
1 tsp crushed red chilli
1 tsp mixed herbs
Heat pan, add oil and onions and cook til clear. Add garlic paste stir and add chicken strips, tandoori masala, water and stir well. Add pasta sauce, ketchup, tomato paste, crushed chilli and mix herbs. Stir well. Once chicken is cooked, toss in cooked pasta and transfer to serving dish. Serve with salad and garlic bread.
Enjoy.
Pasta sauce
1 Tbsp oil
1 Tbsp chopped onion
1/2 tsp garlic paste
1/2 cup tomato paste*
1/2 cup water
1 Tbsp castor sugar
1/2 tsp salt
1 Tbsp crushed red chilli
Pinch orange colour
1 tsp oregano leaves
Cook onions in oil until onions become transparent (clear) then add garlic paste and cook for 1 minute. Add all spices and colouring.
Add tomato paste* and water. Stir well on heat till well combined.
Tomato sauce is done.
2 cups raw pasta (boil in water with 1 tsp oil for approx 12 minutes with 1 tsp oil. )
2 Tbsp Shan Tandoori Masala
2 Tbsp oil
1 medium onion - finely chopped
1 tsp garlic paste
2 cups chicken cut in thin strips 3 breast)
2 Tbsp water
3 Tbsp pasta sauce
2 Tbsp ketchup
2 Tbsp tomato paste
1 tsp crushed red chilli
1 tsp mixed herbs
Heat pan, add oil and onions and cook til clear. Add garlic paste stir and add chicken strips, tandoori masala, water and stir well. Add pasta sauce, ketchup, tomato paste, crushed chilli and mix herbs. Stir well. Once chicken is cooked, toss in cooked pasta and transfer to serving dish. Serve with salad and garlic bread.
Enjoy.
Pasta sauce
1 Tbsp oil
1 Tbsp chopped onion
1/2 tsp garlic paste
1/2 cup tomato paste*
1/2 cup water
1 Tbsp castor sugar
1/2 tsp salt
1 Tbsp crushed red chilli
Pinch orange colour
1 tsp oregano leaves
Cook onions in oil until onions become transparent (clear) then add garlic paste and cook for 1 minute. Add all spices and colouring.
Add tomato paste* and water. Stir well on heat till well combined.
Tomato sauce is done.
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