[silvermalaikah]

there was a half box of swirly pasta in the pantry so I searched and found this recipe: sea shells salad. since I didn't have 1/2 lb of pasta, I didn't use the exact measurements but it was still really yummy! I'm thinking of adding chicken next time, iA.

[comportment]

i made hush puppies


then aloo puri
my arms have gone limp..

[Asvi]

I made Shrimp Salan yesterday and it was goood!

[qudsia]

the perfect plau ratio for me is double minus a little bit. the last cup i put in is usually between 1/2 to 3/4 cup full.

..also..i make fantastic plau.

[wheelworks]

I made some tea

[onetspvanilla]

Originally Posted by hijabihoodlum

see, i never understood, growing up, how one would end up with the problem of mushy rice because in my family (granted, i'm not talking about pulao) we would always cook the rice (jasmine) in more than enough water and just drain off the excess. that way, you get rid of a lot of the starch and you can monitor the rice along the way and don't really risk it becoming overly mushy (unless you want it to be that way)

when i make regular steamed rice, i also do it this way, boil in tons of water until "almost" done and then drain and put a cloth on top and steam. i still prefer white rice this way, it alway has the perfect texture and the grains and separate.
but for making different pualos, i had to embrace and love water/rice ratios. sometimes i think it also depends a bit on the brand of rice.

[ChotooMotoo]

Originally Posted by qudsia

the perfect plau ratio for me is double minus a little bit. the last cup i put in is usually between 1/2 to 3/4 cup full.

..also..i make fantastic plau.

I bet you do. You have to remember though, the bar is a little lower for me because I be a white girl.

[qudsia]

Originally Posted by ChotooMotoo

I bet you do. You have to remember though, the bar is a little lower for me because I be a white girl.

hahah dude sorry i wasn't implying that you don't make good rice! i was just chipping in cause ya'll were talking about ratios, and that's what i've been taught. shrug.

im tired i wish someone would cook dinner for me tonight.

[comportment]

Originally Posted by onetspvanilla

when i make regular steamed rice, i also do it this way, boil in tons of water until "almost" done and then drain and put a cloth on top and steam. i still prefer white rice this way, it alway has the perfect texture and the grains and separate.
but for making different pualos, i had to embrace and love water/rice ratios. sometimes i think it also depends a bit on the brand of rice.

yes! zafrani always cooks perfectly! its magic rice!

[rahma]

I got a recipe for a charmoula marinade off another message board. Because our computer is right next to the stove (small apartment) and it's so dang hot, we try not to use the oven, so I modified it to cook on the stove top. My modifications are in red

In a food processor add:

1/2 cup fresh parsely
1 tablespoon minced fresh ginger
3 cloves garlic, minced
2 teaspoons grated fresh lemon peel
1 teaspoon cumin seeds
1 teaspoon paprika
1/4 cup fresh lemon juice
1/2 cup olive oil
1/2 onion
1/2 cup water

Blend til fully mixed. Marinate the chicken (I do this overnight, but you can do it for an hour). I usually do about 10 chicken thighs, but I am sure it can do a little more. Set aside. I actually did it with boneless, skinless chicken thighs, and kept it in the fridge for about an hour.

Peel about 5 or 6 large potatoes. Cut them in about 1 inch cubes. Add 1/4 cup green olives. Coat with about 1/4 C olive oil, 1 teaspoon salt, 1/4 teaspoon pepper, and 2 teaspoons cumin. I used black olives instead of green, since that's all I usually keep around, and I didn't use any olive oil. I just tossed it with salt, pepper and cumin.

Place in bottom of a baking dish lined with tin foil. Place marinated chicken on top and place 1/2 onion (rings) on top. Add about a half small can of diced tomatoes on top. Cover with foil and bake about 2 hours on 350 degrees. I usually take the foil off of the top for the last 20 minutes.

Instead of using the oven, the potatoes in the bottom of a large soup pot. Then I added the chicken with all of the marinade on top, and added a little more water so that the chicken was almost completely covered. I chopped fresh tomatoes, and threw those on top with the onion rings. I think it only needed to be cooked for 40 minutes on medium/medium high. I didn't watch the time exactly, just took out a piece of chicken after awhile to make sure it was cooked.

Very very tasty. I mashed up the potatoes, and used the marinade/sauce as a kind of gravy

[ChotooMotoo]

Originally Posted by qudsia

hahah dude sorry i wasn't implying that you don't make good rice! i was just chipping in cause ya'll were talking about ratios, and that's what i've been taught. shrug.

im tired i wish someone would cook dinner for me tonight.

No no, it's all good! Be happy I know you weren't dissing me

I'd cook you dinner, but by the time the postal service delivers it to you, I'm not sure you'd want to eat it...

[Sea_of_Roses]

Whenever I try making Samosas or Roti I have trouble.

When Im trying to shape the dough and flatten it it like springs back into itself

I cant get it as flat as Id like to, any suggestions.....

please

[Asvi]

I experimented with spices and created a fabulous dish. i'm not sure what to call it though.

[onetspvanilla]

there wasn't an art to my cooking today...basic daal chawal and aloo keema. love it.

[shadha]

Family came over yesterday and it went soooo well. I had simple appetizers [I picked ones that I knew were favs of each member of the family attending the dinner] grapes, grape leaves, cheese/tuna & crackers & halvah. For dinner I had made bruschetta, a caesar salad, lasagna & I ended up putting together a quick baked Ziti. Add some breadsticks and moms homemade bread and we were set. Mom brought dessert of a home made chocolate cake with a chocolate glaze.


shadha-