. Recipes: January 2015

MEATLOAF



MEATLOAF


INGREDIENTS:

 1000gm. Ground Chuck
300 gm. Jimmy Dean Breakfast Sausage (Medium)

1 ½ cup Diced White Onion

6-7 Garlic Cloves

½ cup Roasted Red Pepper (Diced)

2 tbsp. Olive Oil

3 tbsp.  Light Sour Cream

¼ cup Worcestershire Sauce

¼ cup Dijon Mustard

1 cup Shredded Mild Colby & Monterey Jack

3 Egg Yolks

½ cup Minced Parsley

2 tsp. Bad Byron’s Butt Rub

½ tsp Ground Cumin

Big Pinch Fresh Ground Salt

Big Pinch Garlic Pepper

15 Italian Bread Crumbs



PREPARATION:

Sauté Onion and Garlic in Olive Oil until lightly browned. Add Red Pepper and sauté until soft. Season with Salt and Pepper and cool. Mix Cooked Vegetables with other ingredients. Pack into 9” x 5” x 3” loaf pan. Chill for minimum4 hours. Preheat 350ºF and stabilize with plate rack in place. Turn Loaf out onto foil and place in shallow pan or wire v-rack. Put Meatloaf on the indirect-use plate rack. Cook until the meatloaf’s internal temperature is 155-160ºF (approximately 1 ½ hours). Remove from Oven and let cool 15 minutes before slicing. MEATLOAF is ready to serve.


LENGTHY BLACK HAIR FOR MUSLIM WOMEN



LENGTHY BLACK HAIR FOR MUSLIM WOMEN

INGREDIENTS:
1 KG COCONUT OIL,
4 TSP BLACK SEEDS,
2 TSP FENUGREEK SEEDS,
1 TSP BLACK SEEDS POWDER.

FOR HEAD WASHING:
TAKE 2 TBSP GRAM FLOUR IN 4-5 GLASS OF WATER. BOIL IT AND THEN COOL IT.  

PREPARATION:
TAKE A CLEANED BOTTLE. TAKE  OIL IN IT. ADD REMAINING INGREDIENTS IN IT. PLEASE RECITE 100 TIMES “AL RAHEEM”. FIRST AND LAST RECITE “ DAROOD E IBRAHEEMI ONCE. REPEAT THIS DUM FOR 40 DAYS. ON 41ST DAY APPLY THIS OIL ON YOUR HEAD VIGROSLY AT NIGHT TIME. WASH YOUR HEAD WITH THE GRAM FLOUR WATER EARLY IN THE MORNING. REPEAT IT FOR MORE THAN SIX MONTHS. ADD COCONUT OIL IN THE BOTTLE BEFORE IT IS FINISHED.
IN SHAA ALLAH AFTER 6 MONTHS BLACK HAIR WILL START RAPIDLY.

MURGH MUSALLAM

MURGH MUSALLAM
INGREDIENTS:
1.5 kg Chicken pieces,
4-5 Green Chilies,
15-20 Garlic Cloves,
2 x 3" Ginger,
1 tsp Mixed Spices Powder,
1 tsp Turmeric Powder,
1 cup Yogurt,
1 tsp Red Chili Powder,
6 Brown Cardamoms,
10 -12 Cloves,
2" Cinnamon,
10 Black Peppercorns,
1 tsp Cumin Seeds,
2 tsp. Coriander Seeds,
10 - 15 Almonds,
3 Onions, (Thinly Sliced),
3 tbsp. Tomato Pureé,
1 – 2 tsp. Salt,
2-3 tbsp. Fresh, Chopped Coriander,
12-15 tbs. Vegetable Cooking Oil.

PREPARATION:
Put the Chicken into a large, deep, non-metallic Mixing Bowl.  Grind the Green Chilies, half the Garlic Cloves and 1 of the pieces of Ginger into a smooth paste in a food processor. Mix this paste with the Mixed Spices Powder, 1 tsp of Salt, Turmeric Powder, Yogurt and half of the Red Chili Powder. Mix well to make the Marinade for the Chicken. Pour the Marinade over the Chicken and mix well to coat the pieces completely. Keep aside for later. While the Chicken is marinating, Heat a Griddle on medium heat and when hot, roast the Cloves, Peppercorns, Cinnamon, Brown Cardamom, Blanched Almonds, Cumin Seeds and Coriander Seeds on it. Stir frequently until the Spices begin to turn slightly darker in color. Take off from heat and allow cooling. Now heat 4 tbsp. of the Vegetable Cooking Oil in a deep pan, on medium heat. When hot, add the sliced Onions and the remaining half of the Garlic to it. Sauté, stirring frequently, until the onions are Pale Golden in color. Use a slotted spoon to drain the Onions and Garlic and remove them from the oil. We will use this remaining Oil and pan again a little later. Put the fried Onions and Garlic into a food processor along with the above roasted spices and the remaining piece of Ginger. Grind to a thick, smooth paste, only adding water as required facilitating the grinding. Now add 4 tbsp. Cooking Oil to the pan and set up on medium heat. Brown only the pieces of, reserving the marinade for later use. When this is done, keep the Chicken aside. Add 2-3 tbsp. more of the Cooking Oil and when it is hot, add the ground paste you made above. Sauté for 2-3 minutes, stirring continuously. Add the marinade, Chicken Pieces, Tomato Pureé, remaining Red Chili Powder and Salt. Add 1/2 cup hot water and stir well. Reduce heat to a simmer and cook until Chicken is tender - most of the liquid will have dried up. Garnish your Murg Musallam with chopped, fresh Coriander Leaves . MURGH MUSSALAM is ready to serve.

MATHRIS




 MATHRIS

INGREDIENTS:
125 gm Plain Flour,

125 gm Wheat Flour,
15-20 Black Peppercorn,
1/2 tsp Carom Seeds,
1 tsp Dry Fenugreek, 
10-12 Cloves,
1 tsp. Salt,
1-2 pinch of Baking Soda,
125 gm Butter,
4-5 Cups Cooking Oil

PREPARATION:
Sieve the Plain Flour, Wheat Flour in a medium sized Mixing Bowl. Add in it Baking Soda and Salt. Mix the Carom Seeds with the Flours. Add Butter and some Water. Start to knead add some more water and knead into a smooth but firm dough. It should not be soft. Now there are two ways of making the Mathris:
1: Circular or
2: Triangular
For Circular Mathris, you can take small balls from the dough and roll them each into round discs. the round discs can be in the range of 2 to 3 inches in diameter. On the round disc embed some Black Peppercorns. Remove the extra dough from the sides and make another ball of it. 
Now the second way of making Triangular Mathris, take a small ball of the dough and roll into a puri. Fold the rolled puri sideways and then again fold it in a triangular shape embed the Peppercorns. you could also insert a Clove in the dough. Make the Mathris in any shape of your choice. Keep all of them aside. Heat Cooking Oil in a pan and start to fry the Mathris till they are crisp and Golden Brown. Drain Mathris on tissues to remove excess Oil. MARHRIS are ready to serve. When the Mathris are cooled, store them in an airtight jar. enjoy the mathris with Pickles or just with evening Tea.


GRILLED LAMB WITH BROWN SUGAR GLAZE

GRILLED LAMB WITH BROWN SUGAR GLAZE

INGEREDIENTS:
1/2 cup Brown Sugar
4 tsp. Ground Ginger
4 tsp. Dried Tarragon
2 tsp. Ground Cinnamon
2 tsp. Ground Black Pepper
2 tsp. Garlic Powder
1 tsp. Salt
8 lamb chops

PREPARATION:
In a medium bowl, mix Brown Sugar, Ginger, Tarragon, Cinnamon, Pepper, Garlic Powder and Salt. Rub Lamb Chops with the seasonings, and place on a plate. Cover, and refrigerate for 1 hour. Preheat Grill for high heat. Brush Grill Grate lightly with oil, and arrange Lamb Chops on Grill. Cook 5 minutes on each side. GRILLED LAMB WITH BROWN SUGAR GLAZE is ready to serve.


 

BANANA PUDDING POKE CAKE



BANANA PUDDING POKE CAKE

INGREDIENTS:

1 box Yellow Cake Mix (& Ingredients to Make Cake)

2 box (small) Instant Banana Pudding

4 cup Milk

250 gm Whipped Topping

20 Vanilla Wafers, Crushed

4-5 Sliced Bananas




PREPARATION:

First step prepare cake in a 9 x 13 pan be sure to follow the directions on box. One time is golden, move out from oven after that let cool for about 5 to 7 minutes. Step two, after all that and when just slightly cooled, you need to use the handle end of a wooden spoon to poke holes into the Baked Cake. & be sure, don't be shy; and next make the holes big enough for the pudding to seep into & go deep enough with the spoon that you hit the bottom of the pan. Step three, now after all that prepare Pudding Mixture and mix 4 cups of Milk, then whisk till fully mixed & there are no lumps. Step four, after all that and in this step pour Pudding Mixture over entire cake. Then next spread evenly, and filling all holes. Step five, now you need to refrigerate about 2 hours. Step six, now top using Sliced Banana, Whipped Topping, & also crushed Vanilla Wafers. BANANA PUDDING POKE CAKE is ready to serve.


RecipeINN

RecipeINN