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 Seasame Prawns
 

 

Method:
mix all ingredients together.heat the pan shallow cooking untill prawns is gold. serve warm with salad.

Ingredients:
15 medium raw prawns peeled
2tables spoon seame oil
sea salt
2 table spoon white seame seeds
1 table spoon black sesame seeds
1 tea spoon black pepper
3 fresh chillies sliced

 

 Scalloped Cabbage with cheese
 

1 small head of cabbage
2 cups grated cheese
1-1/2 cupmedium white sauce
3/4 cup bread crumbs

Cook cabbage as directed for boiled cabbage. Into a baking dish (greased with butteror margarine), put a layer of cabbage, then a layer of cheese, then layer of white sauce. Continue to alternate until all ingredients are used.
Cover the top of mixture with crumbs, mixed with a little melted butter. Bake in oven @350 degrees for about 20-25 minutes, or until crumbs are brown.

 

 

   
 Whole chicken and spices and yogurt 
NROTH INDIA AND PAKISTAN( MURGH MUSLLAM)

INGREDIENTS:
1.5 KG ROSTING CHICKEN
1/4 TEA SPOON SAFFRONS STRANDS
1 TABLE SPOON HOT WATER
1/2 TEA SPOON EACH GROUND BLACK PEPPERS,
GROUND TURMERIC,GROUND CUMIN AND CHILLE POWDER
1/4 TEA SPOON EACH GROUND CARDUMON, CLIVES,CINNAMON AND MOCE
2 CLOVES GARLIC (CRUSED)
11/2 TEA SPOONS SALT,
2 TABLE SPOONS SET YOGURT(PLAN YOGURT)
3 TABLE SPOONS GEE OR OIL
2 MEDIUM ONION FINELY SLICED
1 1/4 CUPS HOT WATER OR STOCK

METHOD:
WASH AND DRY CHICKEN INSIDE AND OUT SIDE. REMOVING NECK AND GILBETS AND CUTTING OFF WING TIPS. THESE CAN BE USED FOR MAKING STOCK.
SOAK SAFFRON STRANDS IN HOT WATER 10 MINTS. PRESSING SAFFRON STRAND BETWEEN THE FINGERS. MIX SAFFRON AND SOAKING WATER. ALL THE GROUND SPICES AND THE GARLIC CRUSHED WITH SALT INTO THE YOGURT AND A TABLE SPOON OF THE MIXTURE INSIDE THE CARITY OF THE CHICKEN. RUB SOME OF THE MIXURE OVER THE CHICKEN. LEAVE CHICKEN FOR MARINATE FOR 1 HOURE.
HEAT GHEE OR OIL IN LARGE HEAVY SAUCPAN AND FRY ONIONS UNTIL GOLEDEN. REMOVE ONIONSTO PLATE PUT IN THE CHICKEN AND BROWN IT LIGHTTY ON ALL SIDES.
RETURN ONINS TO THE PANS AND STIR REMANING CHICKEN MARINATE IN TO THE HOT ATER OR STOCKPOUR IN TO PAN AND BRING TO A BOIL. TURN HEAT LOW, COVER AND COOK FOR 45 MINTS OR UNTIL CHICKEN VERY TENDER.
TURN CHICKEN FROM TIME TO TIME SO IT COOKS FIRST ON ONE SIDE AND THEN THE OTHER, ONITS BACK AND FOR THELAST 10 MINTES.BREAST DOWN WARDS LIQUID SHOULD EVEPORATE ALMOST COMPLETELY.

SARVE HOT WITH RICE AND SALAD.

 

     
 Curried Egg Omlette
 

 

Method:
Beat the eggs until frothy in a bowl. Add the rest of the ingredients. Heat the oil in a frying pan, pour the egg batter when oil is heated enough, do not overheat or the batter will burn. Lower the heat to medium and let the batter cook. Fold the omlet into three ( flip one side to the middle and flip the opposite side over the fold) let it cool. Cut into 1" - 11/2" cubes.

Currie:


Ingredients:
1/2 cups of coconut milk
Juice of 1/2 lime
1 1/2 teaspoon roasted curry power
1 1/2 teaspoon chilli power
1/4 teaspoon tumeric power
2 cloves, cardamom and 1 inch stick of cinamon
1 1/2 teaspoon fenugreek seeds (ulu haal)
1 teaspoon ginger paste and garlic paste
4 shalots sliced
1 inch pandan leaf or Rampa)
sprig of curry leave
salt to taste
1 tablespoon oil

Method:
Mix all the ingredients except the onion and ginger and garlic paste and lime, in a pan. Heat the oil in a deep pan, add sliced onions and saute until lightly browned.

Add fenugreek seeds and the garlic and ginger paste, keep stirring until you can smell the aroma, pour in the coconut gravy mix and let it boil.

When the gravy starts to boil drop in the egg omlet pieces, reduce the heat add the lime juice at the end. Don't let the gravy boil after adding the lime juice.

Now you have a very tasty curry that can be eated with anything like bread, rotti, plain rice or fried rice.
 

ingredients:
Omlette:
6 Eggs
2 Large Onions finely chopped
4 Green chilies finely chopped
1 teaspoon blackpeper powder
salt to taste
Oil for frying

     
       
       
 
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