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.

Immune zoom

1 small mango

1 eating apple

2 passion fruit

Juice of 1 orange

5ml/1 tsp echinacea

Mineral water(optional)

Ice cubes (optional)

1. Halve the mango, cutting down one side of the flat stone(pit). Remove the stone and scoop the flesh from the skin. Roughly chop the flesh and place in a blender or food processor.
2. Peel, core and roughly chop the apple. Add to the blender and process together until smooth, scraping the mixture down from the side of the bowl, if necessary.
3. Halve the passion fruit and scoop the pulp into the mango and apple puree. Add the orange juice and echinacea, then blend breifly.
4. Thin with a litte mineral water, if you like, pour into two glasses and serve. Otherwise, transfer the juice into a jug (pitcher) and chill in the refrigerator, then serve in large glasses with ice cubes and slices of mango to decorate.

Apple and leaf lift-off

1 apple

150g/5oz white grapes

Small handful of fresh coriander(cilantro),

Stalks included25g/1oz watercress

15ml/z tbsp lime juice

1. Using a sharp knife, quarter the apple, removing the core if you like. Using a juice extractor, juice the apple and grapes, followed by the coriander and the watercress or rocket.
2. Add the lime juice to the fruit and the herb mixture and stir well. Pour the mixture into a tall glass and serve immediately for maximum flavour.

Funnel Fusion

Adam, where are you?

Try this juice... a bit special, but so nice...

½ small red cabbage

½ fennel bulb

2 apples

15ml/1 tbsp lemon juice

1. Roughly slice the cabbagge and funnel and quarter the apples. Using a juice extractor, juice the vegetables and fruit.
2. Add lemon juice to the juice mixture and stir. Pour into a glass and serve immediately.

Carrot Halwa

This halwa can be served hot or cold, and should keep for three or four days. It is not only delicious, but it is considered good nourishing food.


2 pints milk
¾ lb. carrots
1 teacup (6 ½ oz.) sugar
1 tablespoonful golden syrup
2 tablespoonfuls (3 oz.) set butter-fat
2 dozen or more almond nuts
1 teaspoonful crushed cardamon seeds or nutmeg
1 tablespoonful sultanas


For 6 people.
Boil the milk in a large heavy aluminium saucepan. Scrape (not peel), wash and grate the carrots, and put them in the milk. Cook this on medium heat for just over an hour, stirring frequently with a large spoon to prevent sticking; the mixture by then should be fairly thick. Add sugar, syrup, sultanas and the butter-fat; pour the mixture into a deep aluminium frying pan, and keep boiling gently until the mixture begins to solidify, stirring frequently.When the halva is of deep orange colour, and has the desired consistency, it should be taken off the heat, spread on the well buttered pyrex or china dish and decorate with the peeled and sliced almonds and the crushed cardamon seeds or nutmeg.

Halwa suji

I have tried many halwa suji recipes, but this one is the best ever... As far as my sis and I are concerned... I am sure you will agree too :)


Ingredients:
2 ½ tablespoonfuls (4 oz.) set butter fat
4 oz. semolina
6 oz. sugar
2 oz. milk
10 oz. water
2 tablespoonfuls sultanas
2 tablespoonfuls sliced almonds
1 ½ teaspoonfuls crushed cardamom seeds or grated nuts
A pinched of saffron

For 4 people.
Mix the sugar, saffron, milk and water, and boil for a few minutes; then pour this hot syrup into a jug. Melt the butter-fat in a large saucepan or deep frying pan, mix in the semolina and fry very slowly for about 10 minutes, stirring all the time. When the butter begins to separate from the semolina, and the mixture is a golden colour it is time to pour in the syrup. Add the will-washed sultanas, and boil quickly until all superfluous liquid has dried off, stirring all the time with a large spoon; this should not take more than 10 to 15 minutes. Pour the halva into a shallow pyrex or china dish, and decorate it with thinly sliced almonds and cardamom seeds or nutmeg. Instead of all sugar, I have used 4 oz. sugar and 1 ½ tablespoonfuls honey. After it is ready, it can be kept hot in a covered dish in a very low oven for an hour or so. It can be re-heated, which should be done very slowly, so that the halva does not become too stiff. It is considered very nourishing, and goes well with puris—a famous variety of indian bread.

Phirni

Ingredients:

4 1/2 c Milk

3/4 c Sugar

2 oz Rice flour

6-8 drops Rose water

1 oz Almonds

1/2 oz Pistachio nuts

Method:

Blanch (optional) and shred nuts. Mix rice flour into the milk and mix until smooth. Cook over medium heat until a creamy consistency is achieved (20-30 minutes). Simmer and add sugar and stir for 2-3 minutes more. Cool (in refrigerator for 30 minute) add the rose water, almonds and pistachios (before it cools).

Pour into individual dishes and serve.

Chicken Korma

Ingredients :

2 lb chicken cut in pieces

2 tbsp Turmeric powder

1tsp Garam masala

2 tsp Ginger-garlic paste

100gms Green chilli paste

50gms Fresh cream

200 ml Fried onions

8 tblspYogurt

150 ml Water

1 cup Almonds - 100gms

Pepper powder

1/2 tsp Oil

4 tblsp Ghee or clarified butter

1 tblsp Chopped coriander leaves - 1 sprig

Chopped mint leaves - 1 sprig

Salt to taste

Method:
Marinate chicken pieces in turmeric powder, garam masala, ginger-garlic and green chilli paste and salt overnight.
Heat oil and ghee add marinated chicken pieces and mix well. Stir well by adding yogurt and water. Add almond, pepper powder, chopped coriander and mint leaves. Cover and cook for 20 mins on a low flame, add fresh cream, and cook for further 10 mins. Garnish with coriander leaves. Serve hot.

CREME BRULEE

Serves 12.

Ingredients:

2 cups milk

2 cups whipping cream

8 egg yolks

5 tbsp. sugar

2 tsp. vanilla

1 cup brown sugar

Method
Place milk and cream together in a small heavy saucepan and heat. Meanwhile, separate the eggs, save and store the whites if desired. Place the yolks in a medium-size mixing bowl. Beat the egg yolks with a wire whisk while gradually adding the sugar, until mixture is thick and smooth and lightens somewhat in color.Slowly add the hot milk-cream mixture to the egg yolks, while gently whisking to combine. Add the vanilla. Preheat oven to 350 degrees.
May bake in 1 large dish or in individual ramekins. Ladle the custard mixture into each dish, filling to the top. Place the ramekins in a deep pan which can hold water. Carefully pour boiling water into the pan so it comes half-way up the sides of the ramekins. Place this large dish into the preheated oven. Bake for 20 minutes or until just set.
Remove from the oven and sprinkle the surface of each dish with 1 1/2 tablespoons of light brown sugar. Place under hot broiler for 1 to 2 minutes until the sugar is bubbly and melted.

Crispy Lamb

I love this recipe !!!! Give it a try

INGREDIENT:
500 g lamb fillet
1 tsp crushed garlic
2 eggs
1/2 cup oil
breadcrumbs
1 tblsp lemon juice
1/2 tsp of black pepper, red chilli powder
1 tblsp of thyme and mint
Salt

METHOD:
1.Slice fillet in 4 cms by 4 cms. Wash, drain and pat dry. Pound the pieces so that they are well spread out.2.Mix garlic, lemon juice, black pepper, red chilli powder, thyme , mint and salt.3.Add the meat in the mixture. Marinate for 3 hours.4.Beat eggs lightly and dip lamb into eggs. Then roll into breadcrumbs. 5.Freeze for 1 hour.6.Fry in hot oil.
Serve with green salads.

Quiche

400 g flaky pastry or short crust pastry
Filling: 500 g fresh tomatoes, 4 dl thick crème fraîche, 6 eggs, salt, pepper, 60 g grated emmental

Method:

Peel and seed the tomatoes. Roughly chop them. Add salt and drain them in a sieve. In a bowl, beat the whole eggs. Add the crème fraîche, grated cheese, salt and pepper. Mix well. Roll out the pastry... ...and line it in a tart mold. Add the tomatoes.... and the cream/egg preparation. Sprinkle the surface with grated cheese. Bake in hot oven at 180°C for 45 to 50 mn.

Serve hot.

Quiche can be served as an entree for lunch or dinner.

Cheese Chili Bites

Ingredients:
1 c All-purpose flour
1/2 c Finely grated Cheddar cheese
1/4 ts Salt
1 Egg, beaten
1/2 ts Dry mustard
1 tb Cold water
1/2 ts Hot chili powder
1 tb Sesame seeds
1 lg Pinch cayenne pepper
1 tb Poppy seeds
1/4 c Butter or margarine



Preparation:

Preheat oven to 400'F. (205'C.). Sift flour, salt and spices into a bowl. Cut in butter finely until mixture resembles breadcrumbs. Add grated cheese and mix well. Mix egg with cold water. Add 2 tablespoons of egg mixture to cheese mixture and mix to form a fairly stiff dough. Knead gently on a lightly floured surface. Roll out dough to a 12x6" rectangle. Trim edges. Cut in half lengthwise and transfer to a baking sheet. Brush each half with remaining egg mixture. Sprinkle 1 half with sesame seeds and the other half with poppy seeds. Cut each half in 10 triangles and separate slightly to prevent sticking. Bake in preheated oven 10-12 minutes or until light golden and cooked through. Cool on a wire rack. Store in an airtight container up to 2 weeks.

Prawn Curry

Ingredients
16 large prawns, shelled, deveined, cleaned, with tails on3 tbsp oil300 g onions, chopped1 tbsp ginger, julienne4 green chillies, slit and julienne2 tbsp ginger garlic paste1 can tomatoes, pureed1 1/2 tbsp coriander powder1 tsp black pepper powder1 1/2 tsp chilli powder20 curry leavessalt to taste1 cup coconut milk


Method
Heat oil in a pan and fry the onions over medium heat until brown. Add ginger and green chillies and sauté a few seconds. Add ginger garlic paste and stir until the moisture evaporates.
Mix coriander powder, chilli powder in about 1/4 cup water and add to the pan. Stir-fry until the moisture evaporates.
Add tomatoes and fry till oil leaves the sides of the pan. Add 1 1/2 cups water and salt. Bring to a boil, lower the heat and simmer until reduced to half its quantity.
Add the prawns and bring to a boil. Lower the heat. Add curry leaves and pepper simmer for 2 minutes.
Garnish with coriander leaves and serve hot with plain steamed rice.

Lamb Chops Braised With Saffron And Nuts

Ingredients:
• 4 tbsp unsalted butter• 1/4 cup slivered almonds• 1/4 cup slivered pistachios• 6 garlic cloves• 1” piece fresh ginger• 1 tsp coriander seed• seeds from 5 green cardamom pods• 1 fresh green chili• 1/4 tsp black peppercorns• 5 whole cloves• 1/2 tsp black cumin• 1/4 cup water• 3 lamb chops• 1/2 cup water• 1/2 tsp saffron threads, dissolved in 2 tbsp hot water• salt• 2 tbsp chopped fresh cilantro

Method:

Heat 2 tbsp of the butter in a heavy pan over medium-high heat. Add almonds and pistachios; cook, stirring, until light brown, about 4 minutes. Remove and set aside.
Combine the garlic, ginger, coriander, cardamom, chili, peppercorns, cloves, cumin, mace and water in a blender and blend to form a smooth paste.
Arrange lamb in a large shallow dish. Rub the spice mixture over both sides of lamb. Cover and refrigerate 30 minutes.
Heat remaining 2 tbsp butter in a large skillet over medium-high heat. Add lamb and brown well on both sides. Add 1/4 cup of the water and bring to a boil. Reduce heat, cover, and simmer for 5 minutes. Add remaining water; sprinkle in saffron. Cover and cook until lamb is tender, about 10 minutes. Add salt to taste. Stir in peas and cook 5 minutes longer. Sauce should be very thick.
Transfer lamb to a heated platter. Stir sauce and pour over lamb.