[flutterz]

i got more cookbooks from the library...

[hockeychicka]

Originally Posted by ShahRukh

Have you ever even tried fried Kaleji? It tastes sooo damn good. it just reminded me of the kaleiji i had at the Village in Pak.

I like kaleijee and paiye....but i cant stand maghaz and kapooray. yuck!!

I use to like kaleijeee...and then I found out what it really was.. I thought it was normal gosht before.

maghaz looks like scrabbled eggs, when cooked. my cuz made it once..and told me it was eggs. i was so close too eating it..and then my other cuz told me what it really was.

Originally Posted by the_only_one

holla to talent ladies in the kitchen

im still learning, and i think progressing quiet well al hamdoulilah
i made biryani (using shan masala bombay style: BEST BIRYANI MASALA EVER)
springroll (stuffed with cooked ground beef+ veggies)
korma (gosht)

all in 1.5 hours. this includes scraping off oven tops and washing dishes, vaccuming the place!

i'll make sambosas tonight!

i told my mom what u made.. she was like "u should learn from ___ ,shes such an achiibachii... she knows how to cook!"

what about the halwa?

[the_only_one]

Originally Posted by talemul_haq

recipe! ...

* 1 pound lean ground beef
* 1 cup soft whole wheat bread crumbs (2 slices) (optional)
* 2 cups of chopped veggies (carrots, bean sprouts, peas) watever i could find in the fridge
* 1/3 cup coarsely chopped green/red onion
* 2 tablespoons soy sauce
* 1 teaspoon ground ginger
* 1/4 teaspoon pepper
* 2 Tablespoon of oil
* springroll wraps (round ones are the best)

Preparations for the filler:
# 1. cook the ground beef and add the veggies and spices in a pan.
# 2. Position a spring roll sheet with a corner facing you. Shape a portion of mixture into a log and place it at a corner nearest to you. Roll up pastry to enclose filling, folding in sides as you go. ( you can brush top corner with a little water to seal,)
# 3. Repeat with above with rest of the spring roll sheets.
# 4. toss them in your oven for atleast 6-7 minutes at 370 C or Cook spring rolls until golden. some ppl fry 'em i like mine oven baked.

SAUCE- sweet n sour or some ppl go ahead and make their own sauce with using fish sauce. personally i dont like it and nor i know how to do to make it. sorry.

Originally Posted by hockeychicka

i told my mom what u made.. she was like "u should learn from ___ ,shes such an achiibachii... she knows how to cook!"

what about the halwa?

dude, you're suppose to keep it under a low profile. i dont wanna be hunt down by aunties.
ps: tell your mom i suck lol.
halwa- i'll c if i can bring you some tomorrow. if not, i'll def bring u some of my springrolls

IVE A SERIOUS QUESTIONS LADIES: we have a huge dawat coming up around my exam times. (shed tears and wipes) and i wanna cook some finger licking foods iA. my question to you all is, is it wise if i cook my tandoori chicken, biryani, kurma, desserts A WEEK IN ADVANCE???? and freeze it the freezer? WILL IT TASTE The SAME?

or will be I compromising too much?

[Spice]

Originally Posted by the_only_one

IVE A SERIOUS QUESTIONS LADIES: we have a huge dawat coming up around my exam times. (shed tears and wipes) and i wanna cook some finger licking foods iA. my question to you all is, is it wise if i cook my tandoori chicken, biryani, kurma, desserts A WEEK IN ADVANCE???? and freeze it the freezer? WILL IT TASTE The SAME?

or will be compromising too much?

I dont think you should do that.

[the_only_one]

Originally Posted by Spice

I dont think you should do that.

buttttttttt its the same day of my first exam.

[sally]

a week is a little too much. unless you're making samosas or some kind of pastries that need to be baked for dessert.

the most id do is like 2 days ahead of time. even then i wouldnt cook it all the way through..just marinade

[the_only_one]

Originally Posted by sally

a week is a little too much. unless you're making samosas or some kind of pastries that need to be baked for dessert.

the most id do is like 2 days ahead of time. even then i wouldnt cook it all the way through..just marinade

practically i dont wanna be liable for anyone's health condition.. and dont wanna just rush myself and end up making crappy food the night before..

khair du3as will be appreciated. so things i can do in advance:

a week in advance:
cook the meat/chicken semi tender and freeze it
make my sheesh kabobs and freeze it

a couple of days before the dawat..
chop my veggies and seal 'em and fridge 'em
i can marinate my tandoori chicken..

anything else i can do to make my life easier?

[MoonStar]

Originally Posted by the_only_one

IVE A SERIOUS QUESTIONS LADIES: we have a huge dawat coming up around my exam times. (shed tears and wipes) and i wanna cook some finger licking foods iA. my question to you all is, is it wise if i cook my tandoori chicken, biryani, kurma, desserts A WEEK IN ADVANCE???? and freeze it the freezer? WILL IT TASTE The SAME?

or will be I compromising too much?

that sounds...unappetizing. marinate the chicken a day earlier like sally said, cook the biryani the day of or a day earlier at most, same with the korma or cater it, and buy a dessert or have someone bring it.

[arabookworm]

okay. so the pasta I made turned out okay. but i wanted to know if anyone had a good spagetti sauce recipe. the one I used wasn't very good.

Jazak allahu khair in advance

[Spice]

The only people who'd appreciate frozen khana are poor campus dwelling students, or people with busy schedules

Anyway, on an unrelated note: anyone ever have sabzi-biryani? er...

[Asvi]

I would never serve a week old biryani to my guests, that's a no no !!

You could make shami kababs, that you can freeze and then fry it or bake it the day of. I think you can also do the same for koftas, make the balls then freeze it but make the salan fresh which doesn't take that long anyway. That's two dishes already, then you can make a pasta dish, a veggie one, or chicken salan or karahi.

I hope that was helpful.

[Spice]

The frozen koftas would probably fall apart when cooked. Have you tried it?

[Asvi]

Originally Posted by Spice

The frozen koftas would probably fall apart when cooked. Have you tried it?

i haven't tried it myself, but i know people who have and they don't fall apart.

[onetspvanilla]

froze koftays don't fall apart if you make them right. when i make koftays, i usually make a lot and then freeze a few for quick dinners. i haven't had any problems so far.


the only one: a week is too far ahead. asvi had good recommendations with making shami kababs and kofays and freezing them, then doing the salaan for the koftay the day of davat. also for biryani, it's a bad idea to freeze rice. what you *could* do is making the salaan part of the biryani the day before, refridgerate it, and then the day of the davat boil the rice do the layer and bake thing. definitely marinate the chicken overnight as well and pop into oven.

good luck, and don't feel bad if you can't do everything plus study for finals at the same time

[hockeychicka]

Originally Posted by Spice

The only people who'd appreciate frozen khana are poor campus dwelling students, or people with busy schedules

Anyway, on an unrelated note: anyone ever have sabzi-biryani? er...

or kids whos mommy goes to pakistan for 3 months... but they dont really appreciate frozen khana

has anyone tried shrimp biryani?

the_only_one:

u can put the masala on the chiken in freeze it raw.... cook it the day of. make sure the chicken is already thawed ..dont thaw the chicken.. put masala on it..and refreeze it! lol

my mom frooze some salans for us when she went to pakistan.. it tasted all right.. but not really davat like. i think it was koftiy ... but like i said above.. didnt really appreciate frozen khana.. but when u are craving desi food...even thoe u dont really like desi food...frozen salans are alright!

im excited for ur davat!! lol ...haha let me know if u need ne help!