i love to bake n cook…and currently i’m looking for the recipes ofsome items:
Baking
1… Croissants
2… Wholemeal bread
Cooking
1…Gurr walay Chawal (jaggery rice)
2…fried fish…i know two different recipes for it but still want some more coz may be i don’t know the best one
Qurius,Ana,Anchal,Shirin,Munni n …may be Ahmadjee…n all others i’ll really appreciate your contribution…thank you:)
Croissants
how u do it?
Before i start posting the recipes..Afia i haven't tried them..but just collected them for you..from here and there..i'll post the fish recipes that i have tried on my day off..until then..you can try these.
** Croissant recipe: **
1 1/2 cups butter or margarine, softened
1/4 cup unsifted all purpose flour
3/4 cup milk
2 Tbsp sugar
1 tsp. salt
1/2 cup very warm water (105-115F)
2 pkg. active dry yeast
3 cups unsifted all purpose flour
1 egg yolk
1 Tbsp milk
With spoon, beat butter and 1/4 cup flour until smooth. Spread on waxed paper in a rectangle 12x6 inches. Refrigerate. Heat milk; stir in sugar, salt to dissolve. Cool to lukewarm. With thermometer, check temperature of water. Sprinkle with yeast; stir to dissolve. With spoon, beat in milk mixture and 3 cups flour until smooth. Turn on lightly floured pastry cloth; knead until smooth. Let rise, covered in warm place, 85F, free from draft until double-1 hour. Refrigerate 1/2 hour.
On lightly floured pastry cloth, with stockinette- covered rolling pin ( I think you could use cooking spray in place of the stockinette), roll into
14x14 inch rectangle. Place butter mixture on half of dough; remove paper. Fold other half over butter; pinch edges to seal. With fold at right, roll from center to 20 x 8 inches. From short side, fold dough in thirds, making three layers; seal edges; chill one hour wrapped in foil. With fold at left, roll to 20x8 inches; fold; chill 1/2 hour. Repeat. Chill overnight. Next day, roll; fold twice; chill 1/2 hour between. Then chill one hour longer.
To shape: Cut dough into 4 parts. On lightly floured pastry cloth, roll each into a 12 inch circle. Cut each circle into 6 wedges. Roll up beginning at wide end. Form into crescent. Place point side down, 2 inches apart on brown paper on cookie sheet.
Cover; let rise in warm place, 85F, free from draft until double- one hour. Heat oven to 425F. Brush with yolk beaten with milk. Bake 5 minutes; reduce oven to 375F; bake 10 minutes, until croissants are puffed and brown. Cool on rack 10 minutes. Makes 24.
** Wholemeal bread: **
1.5 kg wholemeal flour (preferably stoneground organic)
2 sachets fast-action dried yeast
3 tsp salt
2-3 tsp Caraway seeds (optional)
3-6 oz Vegan margarine
6-9 fl oz Vegetable oil
30 fl oz Warm water (2 parts cold to 1 part boiling )
Grease and line 3 loaf tins with flour. Mix dry ingredients thoroughly and divide into 3. Blend each portion with 1/3 margarine, followed by 1/3 vegetable oil and 1/3 water. Put dough in loaf tins and leave to prove in a warm place for 45 minutes or so. Bake for 30 minutes at 350 F.
** Gur Walay Chaval - (Jaggery Rice) **
Ingredients:
225 grams rice, basmati
400 ml water
200 grams gur (break into small pieces)
1\4 cup ghee
1 teaspoon aniseed (saunf)
8 - green cardamom seeds, crushed
4 cloves -
100 grams almonds blanched,cut into sliver
50 grams unsalted pistachios, sliced
25 grams raisins, green
1 teaspoon lemon juice
How to Cook:
1. Rinse the rice in a sieve under the running water and then soak it in cold water for 30 minutes. Drain.
2. Put water and gur in a pan and bring to boil. Boil for two minutes and then remove from heat and strain.
3. Heat ghee in another heavy based pan; add cardamom, aniseed and clove. Stirring all the time, fry these for few seconds. Stand well back, in case of spluttering, and add the rice along with syrup. Bring to boil, and then reduce the heat to low.
4. Add almonds, pistachio nuts, green raisins and lemon juice. Stir just once, cover with a tight fitting lid and cook for 20 minutes until the syrup is completely absorbed.
Variations:
Add 1\2 cup grated carrots or boiled yellow lentils (channa dal) along with nuts.
This recipe serves 6 people.
Preparation Time: 20 minutes.
Cooking Time: 30 minutes.
QURIUS THE GREAT......!
THANKS A LOT:FLOWER2:
I'll give a try to these soon .....inshaAllah
n anxiously looking forward for fish recipe
THANKS AGAIN
Fried Fish:
Ingredients:
fish 1 pound
dried herbs 1 tsp
black pepper 1 tsp
salt 1 tsp
vinegar 1/2 cup
maida 1/2 cup
egg 1
Method:
Mix all the ingredients and marinate it over night or atleast 2 hours. I fried two pieces..2 pieces i rolled them over flour..and then fried them..and rest i baked. All three variations tasted differently..but all the variations tasted delicious.
Qurius
i need a bit more help…i know u gathered recipes of croissants n bread frm here n there but can u plz tell me …@ packings of yeast contain how much in grams…i mean packs r in many different sizes…n sachets tooo…so if u have an idea let me know
n thanks a lot for fish recipe…mine is also good but perhaps too spicy…yours sounds good…thanks…!!!
sorry Afia, i just read this now..i don't think that i know how that yeast packaging looks..it was off internet.
Actually, i am back to tell you some of my experiments that i did with salmon fish the other day..and since it wasn't spicy..so i thought to share them with you..
I brought a salmon fillet without any bones..i cut several pieces of it..and made three different styles of fish..
Take two pieces of salmon fillet..roll some butter, then black pepper powder, pizza seasoning, garlic powder and then some liquid lemon..and fry it with non stick pan..i served the fish with mexican rice (used the mexican rice box that comes with spices).
take two pieces of salmon fillet..cover it with some soy sauce..then mayo/salad dressing..and finally sesame seed..and bake it. Its delicious.
now take the last two pieces..use some yogurt, black pepper powder, tomato paste/puree..and dried herbs..and bake them..kids love ketchup..so you can try ketchup instead of tomato puree.
Enjoy :)
[QUOTE]
*Originally posted by Afia: *
......mine is also good but perhaps too spicy....
[/QUOTE]
could you please mention the receipe for that spicy fish? also, since there are so many fishes out there, what type of fish should be bought?
Thanx
Wanna-be chef
heart beat.......
since i'm in germany and not very familiar with too many types .......i just select "see lachs" here......(dunno if its same name in english)
fish should bu fresh .....to check its freshness just press your finger on it .....if its stale it will take longer tobe back in that position......!!!
do you want my recipe too.....???????
nahi tu bhala may khali machli ka kiya karon ga
a complete chef is the one who has a receipe too :-D
ofcourse, give me ur receipe... :~)
i will see what see lachs is in english.
also does it make any difference if you buy a whole dead fish or clean one w/o the scales? cause' i think i will buy a clean one which would be easier to cook.
Ingredients:
fish 500 grams
lemon juice 1/4 cup
vinegar 2 tbsp
green chillies (extra hot) 8-10
coarsely grounged black pepper 1/2 tsp
(i don't measure these ingredients .....for me its a guess work but hopefully these measures will do the job)
Method:
wash fish n set aside ......iwash it with salt n mustard oil ......some ppl wash it with gram flour(besan)......its just a tip to get rid of smell
combine all the rest of ingredients n blend
marinate fish with this mixture n forget about it :)
i mean refrigerate it for 3-4 hours.
now heat oil in a skillet n deep fry it
you may roll it in gram flour .or plain flour before frying
you may add a pinch of ajwain if you like that typical smell of it
you may dip it in beaten egg n then roll in bread crumbs for a neat appearance but in that case it will be better to shallow fry it
you can bake it
hope it helps.....!!!
will you tell me your comments afterwards......?????
Re: baking
[QUOTE]
Originally posted by Afia: *
**may be Ahmadjee*
[/QUOTE]
Ahmadjee in "may be" Category? That cant be good!
heart beat, my mum brings the whole fish home and cuts them by herself..its cheaper.. but i don't wanna cut the whole fish..so i bring fillets..and fillets don't smell at all.
I like pink salmon the best..but cod, halibut and haddock..aren't bad either..when it comes to fried or baked fish..
tuna and sardines..for salads, sandwiches and wraps..are good too.
hmmm u have got all the recipes here so i ll help u next time :) wasay my amie made gurr walay chawal last week , yummi
this looks a bit more time consuming and err complicated than i
thought 
sure, i will let you when i will cook it. i won’t be cooking anytime soon. however whenever i do i will revive this thread as i still had some other tiny meeny questions regarding it.
btw seelachs is salmon fish.
thanx
Qrius,
fillets..hmm must be a type of fish. i will try it.
yes..tuna are the best for sandwhiches. i get the starkist’s one. and it taste’s even yummier if you fry it in oil with tomatoes, onions, green chillies and chat masala. smell’s gr8… and put some mayo or any other dressing…a slice of prov. or swiss and then finally chopped green olives… tuna sandwhich hb style 
i tried sardines(thats what they were if i remember correctly) and well :yukh: however, i read somewhere that tuna was not good for health..i think it increases the level of mercury(if i am correct)
or something…khair whatever tuna tastes the best when it comes to canned fish.
^in hb's sandwhich above one can also add small pieces of sausage/salami to give it an even better taste..
heart beat, fillet is not a fish :) fillet means a piece of fish..its without scales, its cleaned and often doesn't contain any bones either. Precisely, saaf huay machli kay qatlay.
^ ok :-D