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

Harira (Ramadan Soup)

Ingredients

Harira (Traditional Ramadan Soup)

• 1 each large bunch fresh coriander, and, parsley
• 8 cups chicken or vegetable stock
• 1 cup green or brown lentils
• 1 can (19 oz) chickpeas, drained, and, rinsed
• 2 cans (each 19 oz) tomato, drained, and, chopped
• 2 onion, chopped
• 2 teaspoons cinnamon
• 1 teaspoon each ground cumin, ground ginger, turmeric, and, pepper
• 1/4 cup lemon juice
• 2 tablespoons extra virgin olive oil

Garnish

• 1 tablespoon cinnamon
• 1 lemon, thinly, sliced
• 12 pitted dates, halved

Directions

Harira (Traditional Ramadan Soup)

1. Chop 1/4 cup each of the coriander and parsley; set aside. Tie together remaining coriander and parsley and place in large saucepan. Add stock and bring to boil. Reduce heat to low; cover and simmer for 15 minutes. Discard herb bundle. Add lentils; cover and simmer for 15 minutes.
2. Add chickpeas, tomatoes, onions, cinnamon, cumin, ginger, turmeric and pepper; cover and simmer for 30 minutes.
3. In food processor or blender, purée 3 cups of the soup. Return to pot and heat through. Stir in lemon juice, oil and reserved chopped herbs.
4. GARNISH: Ladle soup into bowls. Sprinkle with cinnamon; top with lemon slices and dates.