[Pushpa]

HELP I need a simple no frills recipe for Gajar ka Halwa - any of you culinary queens (or kings) out there - if you could help me out with this it would be much appreciated!! Thanks!

[Variable]

Okay, I need some advice on cooking oil. I was trying to make this Mexican thing called 'Chilaquiles' - (those from the States probably know what it is). It's like fried tortilla bits with chicken and cheese, and it's so good. It's also supposed the easy thing on the Mexican menu to make, and I fairly effectively destroyed it.

I think the biggest thing is that there was this sweet taste in it, and I can't figure out where it came from. I used olive oil instead of canola or corn oil - and I seem to recall that those latter oils have less test than olive - is that right? Could that be the source of my disaster? Also, I used chipotle peppers instead of straight up jalapeños, but I don't think that'd do it.

Anyway, if anyone wants to try, here's a recipe: http://www.ehow.com/how_10250_make-c...iles-with.html


Chilaquiles with eggs for breakfast.

[shadha]

OOOOOOOOOOOOOOOOOOOOOOOOO VARIIIIIII did you post p*** bacon?? Ooooooooooooooooooooooo




shadha-

[Variable]

Originally Posted by shadha

OOOOOOOOOOOOOOOOOOOOOOOOO VARIIIIIII did you post p*** bacon?? Ooooooooooooooooooooooo




shadha-

It does kind of look like that doesn't it. But no, I haven't committed such a travesty, it's all halal I assure you.

[shadha]

Are you accusing my instinctive p*** radar of being faulty?


shadha-

[Variable]

you're what radar? I'm feeling especially naive right now.

[shadha]

Lol, I'm just messing with you.


shadha-

[MoonStar]

That looks good Variable. I never heard of it before, but they have a "tostada" pizza at a restaurant here that has little fried tortilla strips, tastes good.

it was probably the olive oil. maybe the tomatillos had sugar added if they were canned?

[Serendipity]

Originally Posted by Pushpa

HELP I need a simple no frills recipe for Gajar ka Halwa - any of you culinary queens (or kings) out there - if you could help me out with this it would be much appreciated!! Thanks!

this recipe works good for me , but i do add more butter and sugar to taste...
Daawat.Com.....Recipes...Indian Dishes...Desserts...Gajar Ka Halwa

Gajar Ka Halwa

Ingredients:
5 cups milk
1 tin sweetened condensed milk
3/4 kg carrots
1-2 tbsp sugar
2 tsp ghee or butter
50g nuts/raisins
Gajar Ka Halwa



Method:
Grate the carrots, add to the milk and bring to a boil. Cook on slow fire stirring occasionally, till milk dries up.
Add condensed milk and sugar. Cook on slow fire till dry (for about 25 to 30 minutes) stirring occasionally.
Add ghee and cook for another 10 minutes.
Garnish with nuts, raisins and serve hot.
Serves: 10
Preparation time: 45-50 minutes

[MoonStar]

I'm reading Everyday Pasta by Giada de Laurentiis, it has some good recipes.



notes:

grating cheeses: parmesan, pecorino (shaper flavor than parm), asiago (sharp like cheddar)

[zzze]

asslamau alaykum

I cooked this potatoe and aubergine dish...fry 1 finely chopped onions, when slightly golden add half a tin of chopped tomatoes, let it simmer for ten minutes with cumin, coriander, chilli powder and salt..then add tinly sliced potatoes and cook until they're done, then add the aubergines...and mix in some coriander before using it as a garnish. Also, add water at some point to boil the poatoes, but it should al simmer down to a mushy, yummy, saucy vegetable dish I stole this off my friend from our iftar

[MoonStar]

that sounds good. are aubergines baby eggplants or the thin long ones or the fat ones?

[zzze]

asslaamu alayum

it smells damn good too, esp after i added the fresh corinader! Yeha, i think it's called egg plant where you guys are at, the one i used was big.

[iTz_NoT_Me_iTzZu]

I made eggplant Parmesan with buttery dinner rolls the other day

I didn't use a recipe for the eggplant, but heres the recipe for rolls..


INGREDIENTS

* 1/2 cup milk
* 1/2 cup butter, softened
* 1/3 cup white sugar
* 1/2 teaspoon salt
* 1 (.25 ounce) package active dry yeast
* 1/2 cup warm water (110 degrees F/45 degrees C)
* 1 egg
* 3 1/2 cups all-purpose flour
* 1 egg, beaten



DIRECTIONS

1. Warm the milk in a small saucepan until bubbles form at the edges; remove from heat. Mix in the butter, sugar, and salt. Let cool until lukewarm. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
2. In a large bowl, combine milk and yeast mixtures. Stir in 1 egg. Beat in flour 1 cup at a time until dough pulls together. Turn out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl, and turn to coat. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 hour.
3. Deflate the dough, and turn it out onto a lightly floured surface. Divide the dough into two equal pieces, and form into rounds. Cover, and let rest 10 minutes.
4. Using a floured rolling pin, roll each dough half into a 12 inch circle. Cut each circle into 6 wedges. Roll each wedge up towards the point. Bend ends inward to form crescents, and place point side down on lightly greased baking sheets. Cover, and let rise until doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
5. Brush rolls with beaten egg, and bake for 12 to 15 minutes in the preheated oven, or until golden brown.

[Variable]

Hey guys, do you know who Gordon Ramsay is? Well, if you have iTunes - go to Podcasts and search Gordon Ramsay's Fast Food, click on his picture and then the 'linguine' podcast. It's free. He's kind of psycho but he's really good.

I can't copy and paste it here, but it's something like this:

The sauce is, cherry tomatoes, onions garlic and black olives. Then you put in capers and fresh basil. (I skipped the anchovies). Then you layer in some linguine that has been emulsified and it's good to go.

It's ready in no time at all, and even I could make it so you could too. It gave me my Mediterranian fix for the week.