Beef Samosas Ramazan Recipe

“Beef and potatoes are the main ingredients folded inside these wonderful deep fried samosas. Chicken livers may be substituted for beef, if you choose. My friend from Bangladesh gave me this savory, spicy recipe. You just can’t buy better in the shops.”
Ingredients

2 large potatoes, peeled
1 cup frozen peas, thawed
2 tablespoons vegetable oil
1/2 teaspoon cumin seeds
1 bay leaf, crushed
2 large onions, finely chopped
1 pound ground beef
4 cloves garlic, crushed
1 tablespoon minced fresh ginger root
1/2 teaspoon ground black pepper
1 1/2 teaspoons salt
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground turmeric
1 teaspoon chili powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
2 tablespoons chopped fresh cilantro
2 tablespoons chopped green chile peppers
1 quart oil for deep frying
1 (16 ounce) package phyllo dough

Directions

Bring a medium saucepan of lightly salted water to a boil. Stir in potatoes and peas. Cook until potatoes are tender but still firm, about 15 minutes. Drain, mash together and set aside.
In a large saucepan over medium high heat, heat the oil. Brown cumin seeds and bay leaf. Mix in onions and ground beef. Cook until beef is evenly brown and onions are soft, about 5 minutes. Mix in garlic, fresh ginger root. Season with black pepper, salt, cumin, coriander, turmeric, chili powder, cinnamon and cardamom. Stir in the mashed potato mixture. Remove from heat and chill in the refrigerator for 1 hour, or until cool.
Heat oil in a large, heavy saucepan over high heat.
Mix cilantro and green chile peppers into the potato and beef mixture. Place approximately 1 tablespoon of the mixture onto each phyllo sheet. Fold sheets into triangles, pressing edges together with moistened fingers.
In small batches, fry until golden brown, about 3 minutes. Drain on paper towels and serve warm.

Grilled Asian Chicken

Ryan and I are still pretty busy with our house which means that I haven’t been cooking much lately. It’s really kinda sad, but then again, I’ll have my new kitchens (yep that is plural I now have 2!) to cook in soon enough. I do have a few recipes saved up for times like this when I just can’t get into the kitchen and this recipe for Asian Grilled Chicken just happens to be one of them. And guess what? It also happens to be perfect for summer. To be honest, I am not quite sure why it took me so long to share this. It really made some of the best, juciest grilled chicken I’ve had in a while and the Asian-inspired twist is a nice change from traditional BBQ sauce.


You will need:

6 chicken legs
1/4 cup soy sauce
2 cloves garlic, chopped
2 teaspoons minced fresh ginger
1 teaspoon chili oil
1 teaspoon sesame oil
1 tablespoon rice vinegar

Rinse and pat dry the chicken. Place in a bowl.
Whisk soy sauce, garlic, ginger, chili, sesame oil and rice vinegar together in a bowl. Pour over chicken. Cover chicken and refrigerate for 2 hours.
Preheat grill to medium- high heat.
Cook chicken on the grill for 25 – 30 minutes depending on the size of the chicken legs. Chicken is done when it is punctured and juices run clear.
Transfer to a serving platter and serve hot.

Enjoy!

Basic Corn Muffins

simple but delicious muffin recipe that can easily be dressed up by adding jalapenos, honey or anything else.”
Ingredients

* 1 cup cornmeal
* 1 cup all-purpose flour
* 1/3 cup white sugar
* 2 teaspoons baking powder
* 1/2 teaspoon salt
* 1 egg, beaten
* 1/4 cup canola oil
* 1 cup milk

Directions

1. Preheat oven to 400 degrees F (200 degrees C). Grease muffin pan or line with paper muffin liners.
2. In a large bowl, mix together corn meal, flour, sugar, baking powder and salt. Add egg, oil and milk; stir gently to combine. Spoon batter into prepared muffin cups.
3. Bake at 400 degrees F (200 degrees C) for 15 to 20 minutes, or until a toothpick inserted into a muffin comes out clean.

Delicious Ham and Potato Soup

“This is a delicious recipe for ham and potato soup that a friend gave to me. It is very easy and the great thing about it is that you can add additional ingredients, more ham, potatoes, etc and it still turns out great.”
Ingredients

3 1/2 cups peeled and diced potatoes
1/3 cup diced celery
1/3 cup finely chopped onion
3/4 cup diced cooked ham
3 1/4 cups water
2 tablespoons chicken bouillon granules
1/2 teaspoon salt, or to taste
1 teaspoon ground white or black pepper, or to taste
5 tablespoons butter
5 tablespoons all-purpose flour
2 cups milk

Directions

Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.
In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.

Pakistani Potato Chicken

Categorized | Recipes

Pakistani Potato Chicken

Posted on 16 September 2010
677 Views

“This is a slightly spicy Pakistani dish of chicken and potatoes.”
Ingredients

1 (4 pound) chicken, cut into pieces
3 tablespoons vegetable oil
4 tablespoons plain yogurt
1/2 teaspoon ground cumin
1 red bell pepper, chopped
1 teaspoon minced fresh ginger root
2 teaspoons garlic paste
salt to taste
1 green bell pepper, chopped
4 potatoes
1 tablespoon fresh chopped cilantro, for garnish

Directions

In a large pot put chicken, with oil and yoghurt, over medium heat. Stir together and add the cumin, red bell peppers, ginger, garlic paste, salt and green bell peppers. Stir all together, cover pot and simmer over low heat until the oil separates.
Meanwhile, dice the potatoes into large chunks. When the chicken looks cooked and is no longer pink inside (after 20 to 30 minutes), add the potatoes and cook on low heat until tender, adding a little water if necessary. When chicken and potatoes are done, turn off heat. Garnish with chopped cilantro and serve. Enjoy!

Prawn Biryani

“This spicy rice dish cooked in mouth-watering prawn curry is extremely easy to make in a microwave oven. A 1200-watt microwave oven was used for this recipe. Garnish with fried onions.”
Ingredients

1 1/3 cups uncooked white rice
9 ounces peeled and deveined tiger prawns
1 tablespoon ginger garlic paste
1 teaspoon garam masala
1 teaspoon ground black pepper
4 whole cloves
4 whole cardamom seeds
2 cinnamon sticks
salt to taste
1/2 cup plain yogurt
1/4 cup vegetable oil
1 cup water
2 cubes chicken bouillon

Directions

Place rice with enough water to cover in a small bowl. Soak rice for 2 hours; drain.
Stir together the prawns, ginger garlic paste, garam masala, black pepper, cloves, cardamom seeds, cinnamon sticks, salt, yogurt, and oil in a microwave safe bowl until well mixed. Cook in microwave on High until the shrimp are bright pink on the outside and the meat is no longer transparent in the center, about 10 minutes. Remove the prawns from the curry and set aside.
Stir the rice, water, and chicken bouillon into the curry and mix well. Cook in the microwave on High until rice is tender, about 10 minutes. Mix in the prawns; return to the microwave and cook on high until heated through, about 5 minutes. Discard cinnamon stick, cloves, and cardamom seeds before serving.

Spicy Pakistani Zucchini

“I am from Pakistan, and this recipe is from the Pakistani kitchen. This dish is traditionally served with chapati, but you can serve it with boiled rice too.”
Ingredients

1/4 cup cooking oil
1 onion, thinly sliced
6 zucchini – peeled, seeded and cut into semicircles
1/2 teaspoon salt
2 cups water
2 teaspoons chili powder
1/2 teaspoon ground turmeric
1/2 teaspoon garlic powder
1 teaspoon ground coriander seed
3 whole cloves
7 whole peppercorns
4 tomatoes, chopped
2 tablespoons plain yogurt

Directions

Heat oil in a large skillet over medium heat; saute onion until golden (about 5 minutes).
Add zucchini, salt, water, chile powder, turmeric, garlic powder, coriander, cloves, peppercorns, tomatoes and yogurt and stir all together. Reduce heat to low and simmer for 10 minutes, stirring occasionally.

Tasty Quinoa Biryani

“A delicious take on the traditional Indian biryani.”
Ingredients

1 tablespoon vegetable oil
1 cup quinoa, rinsed and drained
2 cloves garlic, minced
1 teaspoon minced fresh ginger root
2 cinnamon sticks
1 teaspoon ground turmeric
1 pod cardamom
3 whole cloves
3 cups water
1 cup peeled, diced potato
1 cup chopped carrots
1 cup cauliflower florets
1 cup broccoli florets
1 cup fresh green beans, cut into 1-inch pieces
1/2 cup fresh or frozen peas
1 tablespoon butter
1 onion, sliced into rings
2 tablespoons cashew pieces
1/4 cup chopped fresh cilantro

Directions

Heat vegetable oil in a large skillet over medium heat. Stir in quinoa and allow to toast briefly. Stir in the garlic, ginger, cinnamon sticks, turmeric, cardamom, and cloves. Cook and stir until the spices are fragrant, about 2 minutes. Pour in the water. Increase the heat to high and bring to a boil; add potatoes, carrots, and cauliflower. Recover, then reduce heat to low and cover and simmer for 10 minutes.
Stir in the broccoli and green beans, then replace cover and simmer until the quinoa is tender and the water has been absorbed, about 10 minutes. Stir in the green peas, and cook until heated through, about 5 minutes. Remove from heat and discard cinnamon sticks and cloves.
Heat the butter in a skillet over medium heat. Stir in onion; cook and stir until the onion is golden, about 8 minutes. Mix in the cashew pieces, stirring constantly until lightly toasted. Transfer quinoa and vegetables to a large platter or bowl. Top with the onion/cashew mixture and chopped cilantro.

Iced Coffee

Some people might go by the solstices, but we know it’s the summer when we switch from hot to iced coffee. Here are some iced coffee recipes to help you get your daily java fix, and stay cool doing it. The recipes are courtesy of the Organic Coffee Collaboration, a group dedicated to encouraging organic trade, which has collected the recipes from coffee experts around the United States.

Making these drinks at home with fresh-brewed coffee will taste as good as what you can buy at your favorite coffee emporium. Here’s what the professionals do:

Ingredients

60 ml of the hot coffee
50 ml of milk
75 ml of condensed milk
4 tsp of chocolate syrup
5 ice cubes

Directions

Take 60 ml of the hot coffee and put it in a clean blender jar.
Add 50 ml of milk into it.
Put 75 ml of condensed milk into it.
Add 05 ice cubes into it.
Pour 03 tsp of chocolate Hershey’s syrup into it.
Close the jar and blend it for 40 seconds.
Add 01 tsp of Hershey’s syrup on top and enjoy a chocolaty iced coffee.

Summer Squash Bread

“Transform your summer squash into a moist, delicious loaf of bread!”
Ingredients

3 eggs, beaten
2 cups white sugar
1 cup vegetable oil
2 teaspoons vanilla extract
3 cups all-purpose flour
3 teaspoons baking powder
2 teaspoons ground cinnamon
2 teaspoons ground nutmeg
2 cups shredded summer squash


Directions

Preheat oven to 325 degrees F (165 degrees C). Grease a 9×13 inch baking dish.
In a large bowl, use an electric mixer to beat the eggs until fluffy. Beat in the sugar, oil, and vanilla. Gradually mix in the flour, baking powder, cinnamon, and nutmeg. Fold in the squash. Transfer to the prepared baking dish.
Bake 45 minutes in the preheated oven, until a knife inserted in the center comes out clean.

Storm Of The Century Hurricane

This hurricane recipe is unparalleled for taste and drinkability! Everyone I’ve introduced it to has become hooked, and the bar that serves the original recipe routinely runs out of hurricane glasses to serve in, due to the popularity of this tasty beverage!
Ingredients
1 cup ice cubes
1 fluid ounce light rum
1 fluid ounce dark rum
1 fluid ounce coconut rum
1 fluid ounce vodka
1 fluid ounce gin
1 fluid ounce Chambord (raspberry liqueur)
1 fluid ounce triple sec liqueur
3 fluid ounces orange juice
orange slices for garnish (optional)
maraschino cherry for garnish (optional)
Directions
Fill a hurricane glass with ice. Add light rum, dark rum, coconut rum, vodka, gin, raspberry liqueur, triple sec and orange juice. Shake gently, and garnish with orange slices and a cherry, if desired. Beverage will be about the color of a pink grapefruit.

Sichuan liang fen 川味涼粉 (Starch jelly noodles)