Yeh Hum Naheen

This is a recipe of reconciliation, peace and truth....

http://www.yehhumnaheen.org/
My favorite....

Thank you JM for telling me abt it!!!!

Rumaki

Ingredients
1 lb Chicken Livers
8 oz Water Chestnuts; Drained
12 Bacon Strips
1/4 c Soy Sauce
1/2 t Ginger;
Powdered 1/2 t Chinese 5-Spice Powder; OR 1/2 t Curry Powder


Method:
Cut the chicken livers in half or into large chunks. Cut the largest chestnuts in half. Cut the bacon strips in half, crosswise. Wrap a piece of bacon around pieces of liver and chestnuts, securing the ends with a toothpick. Place in a shallow pie plate as you make them. Combine the soy sauce with spices and pour over the rumaki; refrigerate about 1/2 hour before serving. Preheat the grill or broiler and broil the rumaki until the bacon is crisp, about 20 minutes, turning to brown on all sides. Serve hot.

Sorry for not adding new recipes

I was not myself these last days, and am sorry for not adding new recipes.

Here you go:

Napolitaines
Ingredients
250g sifted flour
200g unsalted butter, room temperature
Strawberry jam
125g icing sugar
3 drops red food colouring
3-4 tblsp warm water

Method
Pre-heat oven to 350F(180 C)Rub butter into flour and make into a soft dough. Roll dough out on a lightly floured surface to a thickness of about 1 cm. Cut small rounds.Place them on lightly greased baking sheets and bake them until cooked lightly brown.When cool, spread jam over half of the biscuit rounds and cover with the remaining ones. Add the red colouring and water to the icing sugar to get a coating consistency. Pour over sandwiched biscuits and set aside to cool.

Chana Puri

Ingredients
1/2 cup chana dal( boil in salted water with 3 peeled potatoes)1 tsp salt1/2 tsp gharum masala2 tblsp chopped coriander leaves1 large onion1 tsp ginger/garlic

Boil dal with peeled potato and when done, drain off water. Fry finely sliced onion in 2 tblsp of oil. Add the ginger and garlic paste and the gharum masala. Add the potato and dal and braise till the spices are well mixed with the potato and dal. When cold add the chopped coriander leaves. Gently mould in palms and form in small ping pong sized balls. Leave these on a plate in fridge till required.


Batter
The drained off dal water and the mashed potato
1/2 tsp salt
1 cup flour
1 tsp butter
1 tsp baking powder
2 tblsp yoghurt

Run butter and yoghurt in flour till it ressembles bread crumbs. Add half of the baking powder and the salt. Add the dal water to make a batter( gluey paste), and leave for a few hours in a sunny position. For you Ronny the dal water should be warm as I know how difficult it is for you to get some sun :) Just before frying, add the rest of baking powder and mix well. Heat oil in deep pan and over medium heat fry the balls as follows:Grease palm of the left hand with a little oil, put a tblsp of paste in it, then place a ball of potato inside and quickly spread the paste to cover the ball completely.

Samossa

The dough
3 cups flour
Cold water mixed with 1 tsp lemon juice
Pinch of salt
1 tsp lemon juice
Sift flour and salt. Make into fairly stiff dough with the cold water and the lemon juice. Divide dough in 12 portions and roll each between palms to size of smooth ping-pong balls. Roll out six portions on floured board with rolling pin into 6-8 cms diameter. I use the two handed one...

Pile the 6 disc on top of the other after carefully brushing both sides of each round disc with a tsp of melted ghee or oil and sprinkling flour between them. Only underside of
bottom disc and topside of top disc must be left ungreased.
Now roll out the pile of 6 discs into one large roti (12 inches in diameter) with swift smooth strokes. Trim off sides to form a square.
Put roti on hot ungreased griddle iron plate. Toss and turn lightly several times on both sides in order to separate layers. Deftness in turning will ensure that the pur is not freckled like rotis. As soon as layers appear loose, take off from tava (griddle) and set aside. Prepare a second roti with remaining 6 discs.
Rolled out pur put in hot oven to separate layers.Rolled out discs being piled on top of each other. Large pur has just come out of oven, showing how easily the layers separate.
When slightly cool, trim and cut pur into two-inch wide and ten or more inches long strips. An easy way of cutting strips is to roll the pur up like a swiss roll and after trimming off sides cut through in four equal distances. Separate layers and fill samoosas.

TO FRY:
In deep oil over medium heat, (180°C), fry samoosas, turning them over a few times so that they are evenly browned. Remove from pan when a lovely buff cream shade. Drain in colander.
Serve with lemons and chutneys.


Filling
500 g lamb or chicken mince
2 medium sized onions (chopped very fine)
2 tsp pounded green chillies
1 tsp salt
½ tsp ginger/garlic
½ tsp gharum masala
½ tsp crushed cummin
1 tblsp ghee
1 small bunch dhunia leaves (washed and chopped)
2 tblsp green shallot (washed and chopped)
2 tblsp green mint (washed and chopped)
¼ tsp black crushed pepper
¼ tsp turmeric

Wash and drain mince. Braise in frying pan and when it begins to get dry add salt, ginger/garlic, green chillies, pepper and turmeric. When dry add onions and braise just enough till
moisture is evaporated. Add ghee. Khima should now be fine and dry like breadcrumbs. Cool khima and add the chopped greens (well washed and drained dry) and gharum masala.

CAUTION: Keep stirring the khima to avoid lumps.

CREPES

I have never missed this one! Give it a try!

100g plain flour

Pinch of salt or sugar

1 egg, lightly beaten

300ml milk

1 teaspoon vegetable oil

This mixture makes 12 crepes.

Sieve the flour and salt into a bowl. Make a sell in the centre and break an egg into it with half the milk. Beat well, then when smooth add the remaining milk. Leave the mixture to stand for 40 minutes. Grease the frying pan and heat it a little. Pour the batter into the pan. Quickly tilt and rotate the pan so the batter coats the bottom of the frying pan and pour off the excess batter. Cook over a moderate heat until the underside of the crepe is gently brown. Turn the crepe over and brown the other side. Turn onto a greaseproof paper and keep warm.

Ginseng juice

1 red or orange (bell) pepper
200g/7oz pumpkin
Squeeze of lemon juice
5ml/1 tsp ginseng powder
Ice cubes

1. Using a sharp knife, discard the core from the pepper and roughly chop the flesh. Slice the pumpkin in half. Scoop out the pips (seeds) with a spoon and then cut away the skin. Chop the flesh. Halve and stone (pit) the apricot.

2. Push the pumpkin, pepper and the apricot pieces through the juicer. Add a squeeze of lemon juice and he ginseng powder, and stir well to mix together. Pour the juice over the ice cubes in a tall glass and serve.