[spicyhijabi]

Originally Posted by sixpakistan

calamari is squid (different from octopus)

I'm aware thanks

[Ayooshi]

Asalamu Alaikum,

Originally Posted by sally

It really bothers me when clearly unqualified people try to 'improvise' on an exceptionally good recipe, thinking they can make do just fine running low on or missing certain key ingredients.

SuhbhanAllah, I do that all the time with my mom, she gets ultra mad at me.

Once she was making Hara Dahnya ki Chutney (Coriander chutney) and I told her it was unnesscary to put tamarind juice in it so I didn't bother...she was about to explode.

Originally Posted by bluey

Whenever I make something bad or I burn something, even slightly, I go and cry.

So is it like... me or does anyone else to do this too?

I'm fussy about the things I make.

Didn't you ask for a Pot pie recipe?

Heres a good one, its generally flexible when it comes to ingredients, like you can add more varieties of veggies if you want, and if you have a good pie crust recipe, than substitute with that.

I usually make mines with Beef and add mushrooms

CHICKEN POT PIE

INGREDIENTS

* 2 cups all-purpose flour
* 1 teaspoon salt
* 3/4 cup lard
* 6 tablespoons cold water
*
* 1/2 cup butter
* 1/2 cup all-purpose flour
* 1 teaspoon salt
* black pepper to taste
* 2 tablespoons finely chopped onion
* 3 cups chicken broth
* 1 1/2 cups sliced mushrooms
* 3 tablespoons butter
* 3 cups cooked chicken, chopped
* 2 carrot, finely chopped
* 2 stalks celery, finely chopped
* 2 potatoes, peeled and cubed

DIRECTIONS
1. In a large bowl, combine 2 cups flour and 1 teaspoon salt. Cut in lard until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Divide dough in half and shape into balls. Wrap in plastic and refrigerate for 4 hours or overnight. Roll one ball out to fit a 9 inch pie plate. Place bottom crust in pie plate. Roll out top crust and set aside.
2. Preheat oven to 400 degrees F (200 degrees C.)
3. In a large saucepan, melt 1/2 cup butter. Blend in flour, salt, pepper and onion. Gradually stir in chicken broth. Cook, stirring constantly until smooth and thickened. In a separate pan, saute mushrooms in 3 tablespoons of butter, then stir into saucepan. Stir in chicken, carrot, celery and potatoes. Mix well and pour into bottom pie crust. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
4. Bake in the preheated oven for 30 minutes, or until pastry is golden brown, and filling is bubbly.

Fi AmanAllah

[khadeeja29]

Originally Posted by sanuri11

yuck. dont like capers. wouldnt be able to tell you how they taste like, though.

i made pilau today... but wout meat. carrots and raisins. it was yummy.

did you use brown basmati rice or white?

[thejellymill]

Chicken kababs Finally got the pics uploaded. The light was pretty bad when I took the pics with my phone so quality might not be that great.

[shadha]

Ayooshi: Didn't you ask for a Pot pie recipe?
Heres a good one, its generally flexible when it comes to ingredients, like you can add more varieties of veggies if you want, and if you have a good pie crust recipe, than substitute with that.
I usually make mines with Beef and add mushrooms
CHICKEN POT PIE

I was just thinking about chicken pot pie the other day and how I want some.


shadha-

[DramaRani]

I like Hydro style dahi baray - with the bhagar etc. I know how to make the actual dahi baray part, but I don't know how to do the bhagar, what goes in it etc. If anyone knows, please share . Thanks.

[Ayooshi]

Originally Posted by thejellymill

[COLOR="RoyalBlue"
I've always wondered how camel meat tastes though.. I'd love to have a camel burger [/color]

Asalamu Alaikum,

It tastes really meaty similar to beef, and its pretty lean with a slightly salty edge to it. Overall, yummy stuff. We've tried it in Bhiryani and Kabsa so far, and it tastes amazing, going to Bbq next inshaAllah.


Fi AmanAllah

[sanuri11]

Originally Posted by khadeeja29

did you use brown basmati rice or white?

i used white. but when boiling the rice, i put turmeric (and salt).

it got a tiny brownish color later on when i was preparing the carrots, onions, and raisins cause i put in cinnamon.



im making sushi today

[ShahRukh]

Originally Posted by Ayooshi

Asalamu Alaikum,

It tastes really meaty similar to beef, and its pretty lean with a slightly salty edge to it. Overall, yummy stuff. We've tried it in Bhiryani and Kabsa so far, and it tastes amazing, going to Bbq next inshaAllah.


Fi AmanAllah

Whats kabsa?


I think all this food talk should be like banned in ramadan...my mouths gettin watery and stomach growling

[Ayooshi]

Originally Posted by ShahRukh

Whats kabsa?

Asalamu Alaikum,

Kabsa is like the desi pilau execept its alot more plainer. You make Salata Harra with it ( a salsa like condiment) to spicen it up.


Fi AmanAllah

[ShahRukh]

Originally Posted by Ayooshi

Asalamu Alaikum,

Kabsa is like the desi pilau execept its alot more plainer. You make Salata Harra with it ( a salsa like condiment) to spicen it up.


Fi AmanAllah

I see...what kind of meat goes with that rice? lamb or beef?


I'm trying not to google up images rite now..

[bluey]

Ayooshi, Jazakallah khair hun for the Chicken Pot pie recipe, I'd already made it though. Turned out nice. The crust turned slightly hard but thats because I let it bake for more then it should have been. I'll try out this one out next time I make it inshaAllah.

Btw, any more recommendations that I *should* make, something small/light for Iftar. I'm in the mood for trying out something new for tomorrow. Preferable not oily, I'm trying to avoid oily.

[Variable]

Caponata
By MARTHA ROSE SHULMAN

Caponata is a sweet-and-sour Sicilian version of ratatouille. Because eggplant readily absorbs other flavors, it’s particularly good in such a pungent dish. Caponata should be served at room temperature, but it’s good cold and tastes even better if left overnight. Caponata makes a great topping for bruschetta.

1 1/2 pounds eggplant (1 large), roasted

2 tablespoons olive oil

1 medium onion, chopped

2 stalks celery, from the tender inner stalks, diced

3 large garlic cloves, minced

2 red bell peppers, diced

Salt to taste

1 pound ripe tomatoes, preferably Romas, peeled, seeded and finely chopped, or 1 14-ounce can crushed tomatoes (in puree)

3 heaped tablespoons capers, rinsed and drained

3 tablespoons coarsely chopped pitted green olives

2 tablespoons sugar, plus a pinch

3 tablespoons red or white wine vinegar, or sherry vinegar (more to taste)

Freshly ground pepper to taste

1. Roast the eggplant, then allow to cool. Chop coarsely.

2. Heat one tablespoon of the oil over medium heat in a large, heavy nonstick skillet, then add the onion and celery. Stir until the onion softens, about five minutes, and add the garlic. Cook together for a minute, until the garlic begins to smell fragrant, and add the peppers and 1/2 teaspoon of salt. Stir until just tender, about eight minutes. Add another tablespoon of oil and the eggplant, and stir together for another five minutes, until the vegetables are tender. The eggplant will fall apart, which is fine. Season to taste.

3. Add the tomatoes to the pan with about 1/2 teaspoon salt and a pinch of sugar. Cook, stirring and scraping the bottom of the pan often, for five to 10 minutes, until the tomatoes have cooked down somewhat and smell fragrant. Add the capers, olives, remaining sugar and vinegar. Turn the heat to medium-low and cook, stirring often, for 20 to 30 minutes, until the vegetables are thoroughly tender and the mixture is quite thick, sweet and fragrant. Season to taste with salt and pepper, and remove from the heat. Allow to cool to room temperature. If possible, cover and chill overnight. Serve at room temperature.

Yield: Serves six to eight (or... one Variable)

Advance preparation: Caponata will keep for three to five days in the refrigerator.

Recipes for Health - Caponata - NYTimes.com

Originally Posted by bluey

Btw, any more recommendations that I *should* make, something small/light for Iftar. I'm in the mood for trying out something new for tomorrow. Preferable not oily, I'm trying to avoid oily.

Oily's good for you bluey... if it's like, olive oil or something like that.

[bluey]

Oh wow, looks amazing Variable.

And I know Olive oil is good, I'm just trying to avoid the unhealthy oil Although my Sister ends up making quite a few [unhealthy] oily stuff for Ramadan. Also my work-out and healthy eating is gone quite the drain this Ramadan, so I need to be a bit worried. lol.