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Thread: SHAMAS recipes

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  1. #21
    Science Editor SHAMAS's Avatar
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    Lemon yoghurt ice cream

    We had this last night. I have posted the recipe before but it was lost during the last big forum crash.

    Lemon yoghurt ice cream

    Ingredients
    • 300ml /½ pint double cream
    • 300ml /½ pint full-fat natural yoghurt
    • 2 lemons, finely grated zest and juice
    • 350g/12oz caster sugar
    • 300ml /½ pint milk

    Preparation method
    1. Whisk the cream in a bowl until soft peaks form when the whisk is removed. Stir in the yoghurt, lemon zest and juice, sugar and milk. Whisk until well combined.
    2. Pour into a 1.5 litre /2½ pint shallow plastic container, cover with a lid and freeze for at least six hours, preferably overnight, until firm.
    3. Remove the ice cream from the freezer, cut into chunks and blend in a processor until smooth and creamy. Return to the plastic container, cover with the lid and return to the freezer until required.
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  2. #22
    Science Editor SHAMAS's Avatar
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    Re: Lemon yoghurt ice cream

    ROAST LAMB SHANK RECIPE


    INGREDIENTS
    3 tablespoons vegetable oil
    4 lamb shanks (5 pounds total)
    Salt and freshly ground pepper
    1 medium onion, coarsely chopped
    1 head of garlic, separated into cloves and peeled
    1/2 cup coarsely chopped fresh ginger
    One 14-ounce can crushed tomatoes
    1 quart chicken stock
    4 whole cloves
    2 cardamom pods
    2 teaspoons coriander seeds
    1 teaspoon cumin seeds
    One 1/2-inch cinnamon stick
    1/4 cup thinly sliced mint leaves

    METHOD
    Preheat the oven to 325°. In an enamelled cast-iron casserole, heat the oil. Season the lamb with salt and pepper and cook over moderately high heat until browned, about 4 minutes per side. Transfer to a bowl.

    Add the onion to the casserole and cook over moderate heat, stirring, until softened, 7 minutes. Add the garlic and ginger and cook over moderately high heat, stirring, until fragrant, 2 minutes. Add the crushed tomatoes and cook until very thick, 2 minutes. Add the red wine and boil for 3 minutes. Add the chicken stock, cloves, cardamom, coriander, cumin and cinnamon and bring to a boil. Add the lamb and any accumulated juices and cover. Braise in the oven for 2 hours, turning once, until the meat is very tender.

    Transfer the lamb to a bowl and cover with foil. Strain the braising liquid into a large skillet and skim off the fat. Boil over high heat until reduced to 2 cups, 20 minutes; season with salt and pepper. Add the lamb to the skillet, cover and simmer over low heat, turning the shanks a few times, until heated through, 3 minutes. Transfer the shanks and sauce to shallow bowls, garnish with the mint and serve.
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  3. #23
    Member rmi5's Avatar
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    Re: SHAMAS recipes

    [MENTION=8056]SHAMAS[/MENTION] [MENTION=2139]Khanda[/MENTION]
    Do you know any recipe for cooking Tilapia which tastes good but it does not use oil at all?

  4. #24
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    Re: SHAMAS recipes

    [MENTION=7521]rmi5[/MENTION]

    I don't know of any oil-free recipes for fish other than baking the fish. The fish can still be marinated. (Tilapia is a lovely fish.) You can make a good fish curry with tilapia (or any firm white fish) and it beautifully complements a moong dall dish.
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  5. #25
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    Re: SHAMAS recipes

    PANEER & VEG SHAWARMA


    Ingredients

    • 1 block paneer roughly diced/crumbled (put though food processor – but not too fine)
    • I large red onion – sliced
    • 2 large tomatoes cut in to eighths long ways
    • Small box of mushrooms** - sliced
    • 1 tin sweetcorn (or same amount frozen sweetcorn)
    • 3 -4 sections of garlic – pureed/chopped fine
    • Juice of 1 lime or less if preferred
    • 1 bunch spring onion
    • Fresh coriander – chopped
    • 3 -4 mint leaves - chopped
    • Salt (to taste)
    • Coarse black pepper (to taste)
    • Pinch of sugar
    • 2 Green chillies (or more if preferred) chopped/pureed
    • 1 tsp Cumin powder
    • Oil for cooking
    • Olive oil
    • Tortillas or roti

    **Add any other veg of your choice

    Method

    1. Placed all prepped veg except spring onion and coriander in glass bowl.
    2. Add some olive oil, salt, pepper, garlic and sugar and marinate for a couple of hours or longer.
    3. In preheated oven, place marinated veg on non-stick, roasting sheet. Roast veg just before you are ready to eat. Veg is ready it looks caramelised but not burnt!
    4. Whist veg is roasting, slice spring onion (on diagonal) and make sure to keep white part separate from the green.
    5. Heat up a tiny amount of oil in large non-stick frying pan
    6. Add only white part of spring onion to oil and flash cook quickly. (Don’t brown)
    7. Add the garlic and green chillies to the cooked spring onion and mix thoroughly
    8. Add paneer and cook on medium to high heat until you see paneer slightly browning around edges.
    9. Add black pepper (to taste) and salt and lime juice. Remember there is salt in veg so adjust accordingly
    10. Add roasted veg and mix with the paneer
    11. Add cumin powder coriander and green part of spring onion and the3 mint

    Serving
    Serve in warm tortillas or rotis with condiment of your choice

    Condiments Suggestions
    You can use

    • Plain Mayonnaise
    • Mayonnaise flavoured with garlic (or fresh green garlic)
    • Greek-style yoghurt flavoured with coriander chutney
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  6. #26
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    Re: SHAMAS recipes

    This is a recipe by Mrs. Shamas.

    PANEER & SWEETCORN BHAJIAS



    Ingredients
    1tsp cumin powder
    4 tblsp coriander leaves chopped (add spring onion greens if you have any)
    oil for deep frying
    6 tblsp corn flour
    1tblsp rice flour
    salt to taste
    2 tsp ginger paste
    2 tsp garlic paste
    2 green chilli finely chopped
    Juice of 1 lime
    1 onion chopped fine
    200g paneer (crumbled)
    150g sweetcorn
    1 tsp baking powder (NOT bicarbonate)


    Method

    1. Grind sweetcorn (coarse) in food processor.
    2. Add all the other ingredients and process until everything is well mixed together.
    3. You may need to adjust consistency of dough by adding more corn flour or a little drop of water. It should be firm to touch and you should be able to roll small balls fairly easily without the dough sticking too much to your hands. Bhajias should be just a bit smaller than ping pong ball.
    4. Heat oil for deep frying.
    5. Test with one bhajia first!
    6. Sometimes (it has happened to me) if there is not enough corn flour the bhajias disintegrate in the pan and make an awful mess!
    7. They should be cooked on medium heat to make sure not doughy inside.


    The result is delicious! The bhajias go stale after a few hours and can't really be reheated. That's a good excuse for not leaving any!
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  7. #27
    Science Editor SHAMAS's Avatar
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    Re: SHAMAS recipes

    This is a recipe that Mrs. Shamas and Shamas junior use to make cookies. (They make a variety of different flavoured cookies.) They are often baked for special occasions or for giving as gifts to relatives and friends.

    Chocolate Chip Oat Cookies – Makes 15



    Ingredients

    Half cup of butter
    Half cup of soft light brown sugar
    Half cup of caster sugar
    1 cup of plain flour
    1 1/4 cups of oats
    1 egg
    1/2 tsp baking powder
    1/2 tsp bicarbonate of soda
    100g chocolate (whatever kind you like)
    1 tsp vanilla extract


    Method

    1. cream butter and sugars, preheat oven to 180 degrees and line two baking trays with baking paper
    2. add egg and beat vigorously

    3. in another bowl add flour to oats and baking powders and add chocolate and add to butter and egg mixture, beat together

    4. roll into 2cm balls and space about 5cm apart

    5. place in the oven for 8-10 minutes

    6. take out and leave in the tray for 2 minutes then transfer to cooling rack
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  8. #28
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    Re: SHAMAS recipes

    This is how Mrs. Shamas cooks a Tapioca pudding that goes down well with young and old alike.


    SABUDANA DESSERT



    Ingredients

    Sabudana (Tapioca pearls) – 1 cup (uncooked)
    Evaporated milk – 1 cup ( substitute with whole milk)
    Coconut milk – 2 cups
    Sugar – 3/4 cup
    Cardamom powder – 1/2 tsp
    Water – 1 1/2 cups
    Ghee/ butter – 3 tbsp


    Method

    • Wash and soak the sabudana for about 2-3 hours. Use water to barely cover the sabudana. Fluff the grains using a fork every 30 minutes.
    • Heat the ghee/ butter in a non-stick pan or a heavy bottomed pan. Drain the sabudana if it has any excess water. Add the sabudana to the ghee and gently coat all the pearls. This way the pudding will not be starchy and gummy. Sautι for 4-5 minutes, stirring from time to time.
    • Add the water and cover the pan and cook until the sabudana is tender and cooked completely. Keep checking every 5 minutes and add more water if required.
    • Add the sugar and evaporated milk and cook until the sugar is completely dissolved.
    • Add the coconut milk and simmer for 5-10 minutes on low heat. Mix in the cardamom powder just before you switch off the heat. I like the pudding to be on the thicker side. If you like yours thinner, add some more milk.
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  9. #29
    Senior Member Wajid47's Avatar
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    Re: SHAMAS recipes



    Zarda.
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  10. #30
    Think Tank Muse's Avatar
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    Re: SHAMAS recipes

    Whatever else Pakistanis are - they are a bunch of foodies -- Stupid Europeans, coming with armies and navies, should have come with pastries and desserts, and made out like bandits

  11. #31
    Senior Member Greenstar's Avatar
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    Re: SHAMAS recipes

    Quote Originally Posted by SHAMAS View Post
    This is how Mrs. Shamas cooks a Tapioca pudding that goes down well with young and old alike.


    SABUDANA DESSERT



    Ingredients

    Sabudana (Tapioca pearls) – 1 cup (uncooked)
    Evaporated milk – 1 cup ( substitute with whole milk)
    Coconut milk – 2 cups
    Sugar – 3/4 cup
    Cardamom powder – 1/2 tsp
    Water – 1 1/2 cups
    Ghee/ butter – 3 tbsp


    Method

    • Wash and soak the sabudana for about 2-3 hours. Use water to barely cover the sabudana. Fluff the grains using a fork every 30 minutes.
    • Heat the ghee/ butter in a non-stick pan or a heavy bottomed pan. Drain the sabudana if it has any excess water. Add the sabudana to the ghee and gently coat all the pearls. This way the pudding will not be starchy and gummy. Sautι for 4-5 minutes, stirring from time to time.
    • Add the water and cover the pan and cook until the sabudana is tender and cooked completely. Keep checking every 5 minutes and add more water if required.
    • Add the sugar and evaporated milk and cook until the sugar is completely dissolved.
    • Add the coconut milk and simmer for 5-10 minutes on low heat. Mix in the cardamom powder just before you switch off the heat. I like the pudding to be on the thicker side. If you like yours thinner, add some more milk.
    This looks like a good one

  12. #32
    Science Editor SHAMAS's Avatar
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    Re: SHAMAS recipes

    [MENTION=1281]Wajid47[/MENTION]

    Just came across a tub of Zarda in my freezer. T was cooked on Eid! A pleasant surprise i and Samas Junior will be enjoying tonight after our main meal. I like it with a dollop of khatta dhai on top.

  13. #33
    Science Editor SHAMAS's Avatar
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    Re: SHAMAS recipes

    [MENTION=7151]Greenstar[/MENTION]

    Mrs. Shamas has recently started baking banana loaf from left-over bananas ( - too ripe to eat). The recipe is one she found, used a professional baker; it works really well. If you don't like bananas (- which is the case with Shamas Junior-) you can substitute apples or pears. I can vouch for the fact that apple loaf is also delicious. Serve up with a nice cup of chai.

    Ingredients

    270g soft light brown sugar
    2 eggs
    200g peeled bananas, mashed
    280 plain flour
    1 tsp baking powder
    1 tsp bicarbonate of soda
    1 tsp ground cinnamon
    1 tsp ground ginger

    a 23 X 13 cm loaf tin, greased and dusted with flour

    Method

    Pre heat the oven to 170 C (325 F) Gas mark 3

    Put the sugar and eggs in a free standing electric mixer with a paddle attachment (or use a hand held electric whick) and beat until well incorporated. Beat in the mashed bananas.

    Add the flour, baking powder, bicarbonate, cinnamon and ginger to the sugar mixture. Mix it thoroughly until all the dry ingredients have been incorporated into the egg mixture. Pouur the melted butter and beat until all the ingredients are well mixed.

    Pour the mixture into the prepared loaf tin and smooth over with palette knife. Bake in the preheated oven for about 1 hour, or until firm to the touch and a skewer inserted in the centre comes out clean. Leave the cake to cool slightly in the tin before turning out onto a wire cooking rack to cool completely.


    ENJOY!

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