[Asvi]

Originally Posted by sanuri11

i made an amazing eggplant dish yesterday. husband loooved it.

one eggplant, sliced lengthwise.
one onion, chopped
one tomato, chopped
one garlic clove, crushed and minced
salt
pepper
cumin powder
coriander powder
1 tbsp tamarind paste diluted in 1 cup water
fried onions (the ones packaged)

on med heat, in a large skillet put in eggplant, onions and tomato. put in salt, pepper, cumin and coriander to taste and toss. pour in the tamarind mix and cover and let simmer for about 45 min-1 hour or until you see everything is blending together (you shouldnt be able to see the original structure of the eggplant.) when you see its all mushed up together when you mix it, there should still be a bit more liquid left.. you then put in the fried onions. just eye ball it. the fried onions will balance the sour taste.

serve with rice.

my mom made this but added potatos as well..yummy.

[comportment]

Originally Posted by DramaRani

They sell precooked frozen gyro meat at Desi stores. I found it at the halal meat near my house. There's like 60 slices in a box. You don't have to add any oil while warming it up in a pan. Unfortunately a lot of oil comes out of it already.

i spent like 3hrs making it yesterday

[DramaRani]

Originally Posted by Asvi

my mom made this but added potatos as well..yummy.

My mom makes something similar too, but she adds in cauliflowerettes (small pieces of cauliflower) and green bell peppers (not chopped - kind of big pieces like the type you would put on a skewer to bbq).

Originally Posted by comportment

i spent like 3hrs making it yesterday

Your's looked good! I was just giving her a shortcut .

[DramaRani]

Btw, does anyone use Pakistani Recipes - Desi Cookbook? I was Googling stuff and came across it. If you have used it, did the stuff turn out decent or ....?

[Asvi]

It turns out i dont have boneless chicken but have ground chicken at home. so i'm gonna make something like this...for dinner...

Vietnamese Ground Chicken Lettuce Wraps

[rahma]

Originally Posted by thejellymill

I got the 'Curry Bible' as a gift for my 18th birthday when I went to Karachi. The author is Madhur Jaffrey and she includes recipes from Indo-Pak as well as adaptations of desi recipes from people who live in S. Africa, Indonesia, England etc and had desi ancestors .

Madhur Jaffrey I make something at least twice a week either from her "world of the east vegetarian" and "world vegetarian" cookbooks.

[rahma]

Mahshy - stuffed grape leaves, the husband's faaaavorite food. The first time I made it, he declared we didn't have to go to middle eastern restaurants anymore, because I cook better than them

1.5 cups rice
1 can tomato paste
1 onion diced
Garlic Salt to taste
2 T butter, melted
Grape leaves - rinsed
Broth - either chicken or vegetarian
2 T butter
Salt, Pepper to taste

Stir the first 5 ingredients together. Make sure to rinse the grape leaves well. If you don't, then they have a sour, acidic taste, like greek dolmas, which I really don't like.

To fold, follow these instructions:

How to Stuff Grape Leaves Step-by-Step with Photos - Basic Technique for Stuffing Grape Leaves

Then pack tightly at the bottom of a large pot. Pour broth over the grape leaves, enough to cover plus 1/2 inch. Add the second 2 T butter, and salt and pepper. Bring to a boil. Reduce to a simmer, cover and cook until broth is absorbed.

[khadeeja29]

Originally Posted by DramaRani

Btw, does anyone use Pakistani Recipes - Desi Cookbook? I was Googling stuff and came across it. If you have used it, did the stuff turn out decent or ....?

i think i tried one recipe off there.. it actually came out pretty good. i think it was the chicken salan.

[zzze]

assalamu alaykum

Originally Posted by rahma

Mahshy - stuffed grape leaves, the husband's faaaavorite food. The first time I made it, he declared we didn't have to go to middle eastern restaurants anymore, because I cook better than them

1.5 cups rice
1 can tomato paste
1 onion diced
Garlic Salt to taste
2 T butter, melted
Grape leaves - rinsed
Broth - either chicken or vegetarian
2 T butter
Salt, Pepper to taste

Stir the first 5 ingredients together. Make sure to rinse the grape leaves well. If you don't, then they have a sour, acidic taste, like greek dolmas, which I really don't like.

To fold, follow these instructions:

How to Stuff Grape Leaves Step-by-Step with Photos - Basic Technique for Stuffing Grape Leaves

Then pack tightly at the bottom of a large pot. Pour broth over the grape leaves, enough to cover plus 1/2 inch. Add the second 2 T butter, and salt and pepper. Bring to a boil. Reduce to a simmer, cover and cook until broth is absorbed.

jazakallahkhair. is tomatoe paste concentrated tomatoe pasta or chopped up tomotoes in a paste?

[Asvi]

Originally Posted by Asvi

It turns out i dont have boneless chicken but have ground chicken at home. so i'm gonna make something like this...for dinner...

Vietnamese Ground Chicken Lettuce Wraps

this is wat my vietnamese ground chicken looks like. i didnt have some stuff, so i jst made it w/out it.

[thejellymill]

THANK YOU THANK YOU THANK YOU rahma!! It's my husband's favorite food too but I've never tried to cook it. I'm always scared it's gonna turn out awful because I don't know which recipe to use! I'm going to try your recipe now inshallah.

Originally Posted by rahma

Mahshy - stuffed grape leaves, the husband's faaaavorite food. The first time I made it, he declared we didn't have to go to middle eastern restaurants anymore, because I cook better than them

1.5 cups rice
1 can tomato paste
1 onion diced
Garlic Salt to taste
2 T butter, melted
Grape leaves - rinsed
Broth - either chicken or vegetarian
2 T butter
Salt, Pepper to taste

Stir the first 5 ingredients together. Make sure to rinse the grape leaves well. If you don't, then they have a sour, acidic taste, like greek dolmas, which I really don't like.

To fold, follow these instructions:

How to Stuff Grape Leaves Step-by-Step with Photos - Basic Technique for Stuffing Grape Leaves

Then pack tightly at the bottom of a large pot. Pour broth over the grape leaves, enough to cover plus 1/2 inch. Add the second 2 T butter, and salt and pepper. Bring to a boil. Reduce to a simmer, cover and cook until broth is absorbed.

[rahma]

Originally Posted by zzze

assalamu alaykum




jazakallahkhair. is tomatoe paste concentrated tomatoe pasta or chopped up tomotoes in a paste?

any of the above I normally use a little can of the concentrated tomato paste. However, when I haven't had that, I've used spaghetti sauce or fresh chopped tomatos. All of them taste good.

[zzze]

assalamu alaykum

thanks

[rahma]

Originally Posted by thejellymill

THANK YOU THANK YOU THANK YOU rahma!! It's my husband's favorite food too but I've never tried to cook it. I'm always scared it's gonna turn out awful because I don't know which recipe to use! I'm going to try your recipe now inshallah.

You're very welcome. I shudder remembering the first time I made mahshy. I cooked it with just water, and the husband took one bite and threw it all away. The broth is essential and gives it a lot of it's flavor.


Now I'm inspired. It's going to be egyptian food night tonight. Mahshy and kufta all around.

Egyptian Recipes - 1) Lahma mu'assaga - Savory minced beef (1), 2)(2), 3) Lahma Mashwiya or Kebab - Grilled meat, 4) Kufta Mashwiya - Grilled Minced Beef. 5) Kufta Bi-Al-Fahma - Minced Meat with Charcoal Seasoning. 6) Kufta Bi-Al-Beed - Minced Meat w <-- best website for egyptian recipes ever

6) Kufta Bi-Al-Beed - Minced Meat with Eggs
Ingredients
1. 1 kg beef
2. 1 grated onion
3. 1 tablespoon breadcrumbs
4. 2 eggs
5. salt and pepper
6. cooking oil

Procedure
1. Mince beef, onion, and breadcrumbs twice, or pound them until smooth.
2. Beat eggs and seasoning and mix with beef.
3. Shape kufta into round cakes 7 cms in diameter and 2 cms thick and fry.



I usually add more breadcrumbs. Last time I made it, I didn't have any breadcrumbs, so I just added flour until it wasn't too sticky.