Cabbage Salad By Sumayya

‎Cabbage Salad Red cabbage

 

- shredded fine 1/2 each red and green pepper 1 bunch spring onions Toast sesame seeds Flaked almonds 2 min noodles Dressing 1/4 cup oil 1/4 cup vinegar 2 Tbsp sugar 2 Tbsp soya sauce

HAKKA NOODLES BY Umme

‎

Hakka Noodles Umme Abdullah

200 – 250g spaghetti boiled till al dente , drain and keep aside

In a wok take 6 tbsps of  oil & wen warm add in 1 tsp crushed garlic. 

When aroma comes out add in 1/2 fillet cut in to julliene.

Mix & now add following sauces 4-5 tbsps each Dark soya sauce Oyester sauce Worcestershire sauce Tomato sauce &  3-4 tbsps chilli sauce with bits (like nali) 1/2 tsp each black pepper , paprika & red chilli flakes Salt to taste ( be careful when adding salt as all the sauces have salt in them)

Braise well & add in 1/2 cup each julliened carrots , mixed peppers.

Mix & add in boiled spaghetti. 

Mix all well & taste if u need anything extra.(Umme Abdullah )    Garnish with chopped spring onions. Enjoy!

Easy Sticky Wings posted by Umme

‎EASY STICKY WINGS
15 chicken Wings
300ml white vinegar
300g white sugar
2 cloves garlic crushed
4 whole red chilies sliced (with seeds)
1 lemon, juiced
2 tablespoons fresh coriander chopped

METHOD Sauce. In a pan dissolve the sugar into the vinegar over a medium heat. Once dissolved, add the garlic and chilies. Allow to simmer for about 20 minutes until it starts to go a caramel colour. Add lemon juice and coriander. Allow to cool and thicken in the fridge Preheat the oven to 200 C.  Sprinkle the wings with salt and pepper to taste. Baste the wings with the sweet chili sauce and grill for about 20 minutes. Smear with more of the sauce as they cook. They are ready once they have a dark and caramelized colour. Sprinkle with chopped coriander and serve. Image: Credit Yummly

Savoury scones - posted by lady in one of the groups

~ Savoury Scones:
- 1 Cup Flour
- 2 Teaspoons Baking Powder
- Less Than 1/4 Teaspoon Salt & Pepper

* Sift The Above Dry Ingredients
Beat:
- 2 Eggs,
- 1/2 Cup Oil,
- 1 Cup Milk.

Once Egg Mixture Is Beaten Add Together with Dry Ingredients & Beat Till Well Combined. Grease Muffin Pans Well. Pour 1 Tablespoon Batter Then 1 Teaspoon Chutney Then Filling Of Your Choice Then Little Cheese. Top with Batter, Sprinkle Sesame Seeds. Bake Αт 180 C For +/- 20 Mins. Makes 1 Doz...Enjoy

Saucy Nandos Strips and Rice posted by Naj

‎~ Saucy Nandos Strips & Rice:

- 1/2 Kg Chicken Fillet, Stripped.
Cook In:
- 1 Teaspoon Salt.
- 1/4 Teaspoon Black Pepper.
- 1 Teaspoon Red Ginger Garlic.
- Juice Øf 1/2 Ά̲̣ Lemon.
- 1 Teaspoon Bbq Spice.
- 1 Teaspoon Crushed Red Chillies.
- 2 Tablespoons Ghee.
* Cook Chicken Till Ðσиε,
Boil: - 1 Cup Nandos Mild Box Sauce.
- 1 Cup Nandos Lemon And Herb Sauce.
- 2 Tablespoons Butter.
Throw Over Chicken.

» Savoury rice:
- 2 Cups Brown Basmati, Boil.
- 1 Cup Mix Veg,
Boil With Rice.
In A Frying Pan;
- Cube 3 Colour Peppers.
- 1/2 Onion.
- 2 Chopped Green Chillies.
- Handful Chopped Spring Onions.
Stir Fry In Oil, Add;
- 2 Teaspoons Salt.
- 1 Tablespoon Spice For Rice.
- 1/2 Teaspoon Chilli Powder.

Mix In Rice, Steam with 2 Tablespoons Ghee

Crispy Fried Drumsticks posted by Najeebah

‎Crispy Fried Drumsticks:

Marinate 12 Drumsticks °̩ή;
- 1 Egg.
- 1/2 Cup Milk.
- 2 Ground Green Chillies.
- 1 Teaspoon Garlic.
- 1 1/2 Teaspoons Salt.
- 1 Tablespoon Chicken Spice.
- 1 Tablespoon Bbq Spice.
- 1/2 Teaspoon Black Pepper

In A Plastic Bag:
- 1 Cup Flour.
- 1 Heaped Teaspoon Aromat.
- 1 Heaped Teaspoon Baking Powder.

Toss Each Piece In Flour. Deep Fry In Medium Hot Oil Till Cooked And Crispy

Spinach Fritters

spinach fritters ( Palak Pakora )

 

 https://www.facebook.com/Chef.Aqeel

 

Ramadan coming soon

Ingredients

12 to 15 medium to large fresh spinach leaves /palak ke patte

oil for frying the fritters

for the batter:

2 cups gram flour/besan

½ tsp red chili powder/lal mirch powder

¾ tsp carom seeds/ajwain

2 tsp white sesame seeds/ safed til

¼ tsp turmeric powder/haldi powder

½ tsp garam masala powder

a generous pinch of asafoetida powder/hing

2 pinches of baking soda

1 cup water or as required

salt as required

 

Instructions

mix all the ingredients for the batter to a thick smooth consistency. rinse, drain and pat dry the spinach leaves. heat oil till medium hot in a pan or kadai. dip each spinach leaf into the batter and coat it evenly. place the batter coated leaf gently in the hot oil. depending upon the size of your pan or kadai, you can add more spinach leaves for frying. fry the spinach fritters till golden and crisp. prepare the remaining fritters or pakoras in the same way. drain spinach fritters on paper towels to remove excess oil. serve the spinach fritters hot with green chutney, tamarind chutney or homemade tomato sauce. you can also sprinkle some chaat masala on top of the spinach fritters.