Chocolate Profiteroles

Ingredients

For the pastry

• 250ml/9fl oz water
• 100g/3½oz butter
• 125g/4½oz plain flour
• pinch salt
• pinch caster sugar
• 4 medium free-range eggs

For the chocolate sauce

• 100g/3½oz plain (dark) chocolate, broken into small pieces
• 3 tbsp golden syrup
• ½ orange, juice only

For the pistachio cream

• 300ml/10½fl oz double cream, cold
• 75g/2½oz shelled (unsalted) pistachios
• icing sugar, to taste

Preparation method

1. To make the choux pastry, bring the water to the boil in a heavy-bottomed pan. Add the butter to the water to melt.
   
2. Sieve together the flour, salt and sugar onto a piece of parchment paper. When the water and butter mixture has come up to a rolling boil, add the flour mixture straight into the pan.
   
3. Beat the dough continuously with a wooden spoon as it thickens. Continue beating until the dough is smooth and comes away from the sides of the pan cleanly. Remove the dough from the pan and place in a bowl to cool.
4. When the dough is cool, beat the eggs in a clean bowl with a fork. Gradually add in the beaten egg mixture a bit at a time, mixing well between each addition; the mixture should now be at dropping consistency, but still firm enough to be piped in a piping bag. (You may not need to use all of the beaten egg.)
   
5. Preheat the oven to 200C/400F/Gas 6. Sprinkle a non-stick baking tray with a bit of water. (This will create steam as the choux buns cook in the oven.)
   
6. Fill a plain-nozzle piping bag with the choux dough and pipe the dough into small buns about 5cm/2in in diameter onto the baking tray, leaving at least an inch between each bun.
   
7. Bake the choux buns in the preheated oven for 20-25 minutes, until puffed, golden and crisp. Remove and cool on a cooling rack.
   
8. When they've cooled slightly, turn the buns over and pierce a hole in the base of each about the same size as the nozzle for the pastry bag and let them cool completely.
   
9. For the chocolate sauce, break the chocolate into a bowl set over a pan of gently simmering water (the water shouldn't touch the bottom of the bowl).
   
10. Add the golden syrup and the orange juice and allow the ingredients to melt together to form the sauce, stirring gently.
    
11. For the pistachio cream, using a hand whisk, whip the cream until it forms soft peaks.
    
12. Chop the pistachios and gently fold into the whipped cream. Gently stir in the icing sugar with a metal spoon.
13. Fill a clean piping bag with the pistachio cream and use to fill the cooled profiteroles.
    
14. To serve, arrange the profiteroles on a plate and drizzle the chocolate sauce over the top.
    

Muttabah

Ingredients
500grm Flaky pastry Filling
20ml Sunflower oil
500g Mutton or steak mince
5ml Salt
5ml Crushed dried Red chillies
5ml Ground Dhania
7 spinach leaves shredded
1 large brinjal grated
1 onion grated
250ml grated cheddar cheese
Topping
1 egg well beaten
150ml Milk
Method

1.Heat oil in a frying pan until luke warm.
2.Add mince salt chillies and dhania and cook for 15 minutes.
3.Add spinach, brinjal and onion and cook for a further 10 minutes.
4.Set aside to cool
5.Line an ovenproof dish with pastry.
6.Fill with the cooled mixture and cover with grated cheese.
7.Combine milk and egg well and pour over filling.
8.Bake at 200c for 20/30 minutes or until topping is set and pastry is nice and brown
9.Serve hot with mashed potatoes and salads.

Puri

INGREDIENTS:
2 cups flour
½  tsp salt
1 tsp b.powder
1 tblsp butter

METHOD:
Mix together to resemble breadcrumbs,
add ± 1 cup milk to make a dough,
knead for a while till smooth,
divide dough into 2.
Roll out dough into a large circle, cut into desired size or circles.
Fry in deep hot oil till they puff up and have turn golden colour
Drain on carlton paper and enjoy

BREAD FARMAAS

Ingredients:

3 french loaves - scoop out the centre. Left with crust only

Make a mixture filling with;

250g cooked mince

250g mashed potato

1 cup steamed mix vegetables

 

Method :

*  Mix together and fill in bread

*  Freeze, then slice

*  Dip in egg then breadcrumbs and freeze again

*  Fry in medium / hot oil

*  To absorb excess oil spread out on carlton roll

Egg Fried Rice

Ingredients: 

• 1 1/2 cup basmati rice
• 3 eggs - scrambled 
• 1/2 cup finely chopped carrot 
• 1 cup chopped spring onion 
• 1/2 cup capsicum - cut into thin strips (I have used red and yellow bell peppers) 
• 1/4 cup onion - cut into thin strips 
• 1 tbsp minced ginger 
• 1 tbsp minced garlic 
• 2 tsp pepper powder - according to your need 
• 2 tsp soya sauce 
• 2-3 tsp tomato-chili sauce 
• salt to taste 
• 2 tbsp cooking oil

Method:

• Soak basmati rice in water for 15 minutes.
• Bring 5-6 cups water to boils in a pot. 
• Take the soaked rice and drain the water completely. Add rice to the boiling water. 
• Add salt and 2 tsp oil. Mix well and cook it uncovered on medium flame for 10-15 minutes till the rice is 90% cooked. 
• Remove from the heat and drain the water completely. 
• Spread rice on a plate and keep aside. 
• Heat 2 tbsp oil in a heavy bottomed kadai or wok. 
• Add minced ginger and garlic. Saute a while. 
• Add chopped onions and fry for few seconds. 
• Add chopped carrot, capsicum and spring onion. Cook for 2 mins. 
• Add scrambled egg and saute a while. 
• Add soya sauce and tomato-chili sauce. Cook for few seconds. 
• Add pepper and salt to taste. 
• Adjust the salt since soya sauce has salt in it. Add cooked rice and stir well. 
• Cook for 2 mins on medium flame. Check the salt and adjust it. 
• Sprinkle chopped spring onion and serve hot with any manchurian sauce.

The Spiritual Significance of Consuming Halal

The Spiritual Significance of Consuming Halal: Lecture by MUFTI ABDULLAH NANA of Halal Advocates of America. Mufti Nana is a specialist in Islamic Law and an author. He has answered more than 100 written questions on a variety of contemporary issues, such as Islamic Finance, Medicine, Inheritance, Food Science, Drug Problems, etc.

Steak Rolls

Ingredients
3 Potatoes - Mashed
6 cups flour
¾ cup sugar
1 pkt yeast
1 cup milk
3 eggs
1 tsp salt
40 grams butter or margarine

Method

1. Place flour, sugar, salt and yeast in a bowl
2. Add butter to mash potatoes and and then add this to the flour mix
3. Add eggs and milk
4. Add water if necessary to make soft dough and knead very well.
5. Allow to rise till double in size.
6. Knock down and take pieces to make saucer size rounds.
7. Fill with steak filling brush with egg sprinkle sesame seeds and bake. Do not over bake if you want really soft rolls.

Filling
1 kilo steak cut into cubes

Marinate overnight with: Dry red chillies, salt, dry dhana, arid, ginger, red masala, and 3 tsps each of mustard sauce, lemon juice, vinegar and mayonnaise.

Make vagaar with:
1 onion, sliced green chillies, sliced garlic, jeeroo

Then add steak and cook until done.

Add 4 tblsp each of the following :
Tomato sauce, tomato paste,
Lastly add ½ grated tomato