Bohra Net - Snack time & Appetizers

Steamed Stuffed Chicken Sheekh

muniratk — Sat, 30 Jun 2012 13:34:22 +0000

Preparation Method:

Grate onions and remove the water
Soak the bread in water for 2-3 minutes and remove water
In a bowl put chicken, bread, onion, green masala, besan, white pepper, oil and salt to taste
Marinate for 3 - 4 hours
In a separate bowl mix all the ingredients of the stuffing and keep aside
Divide the chicken and stuffing mixture in 20 - 25 parts
Cut the butter paper in approx 9" by 7" pieces and grease with butter
Take one part of chicken and stuff it with one part of stuffing to make a sheekh shape (cylindrical)
Roll the sheekh in butter paper
Steam the sheekh in double boiler
Serve the steamed sheekh with Schezwan sauce.

Ingredients:

1/2 kg minced chicken,
3 medium onion,
3 slices bread,
1 1/2 teaspoon green masala (paste of ginger, garlic, green chillies)
2 tablespoon besan (chic pea flour)
Salt to taste
1/2 teaspoon white pepper
1 teaspoon oil

FOR STUFFING

1/2 cup finely chopped spinach
1/2 cup finely chopped coriander leaves
1/2 cup grated carrot
1/4 cup kasturi methi
1 teaspoon white pepper
1 cup grated cheese
Salt to taste
Butter paper for wrapping

Preparation Time:

4 hour including marination time

Chef's Name:

Munira Taher Kaydawala

Recipes:

Snack time & Appetizers

BHAJNEE THALIPEETH

zainab_y — Thu, 16 Sep 2010 10:38:10 +0000

Preparation Method:

Mix salt, turmeric powder, onion and two teaspoons of olive oil with bhajnee flour. Add water as required, a little at a time and form into a soft dough. Divide dough in to eight equal portions. Flatten each portion, on a moist banana leaf or a thick polythene sheet, into quarter inch thick discs of four to five inches diameter. Make a hole in the center of each thalipeeth. Heat a tawa (griddle), spoon a little oil and transfer thalipeeth carefully onto the tawa. Spoon a little oil on the sides of thalipeeth and cook on low heat for one minute. Turn the thalipeeth and cook the other side for one minute or till crisp and golden brown. Serve hot with yogurt

Ingredients:

Bhajnee flour

3 cups

Salt

to taste

Turmeric powder

1/2 teaspoon

Onion , finely chopped

1 medium

Olive oil

2 teaspoons + to shallow fry

Preparation Time:

20-25 minutes

Chef's Name:

Zainab

Recipes:

Snack time & Appetizers

SANJORI

zainab_y — Thu, 16 Sep 2010 10:35:02 +0000

Preparation Method:

Mix together refined flour and salt in a bowl. Add three tablespoons of ghee and mix. Add enough water and knead into a soft dough. 2. Grease your hands and divide the dough into even sized balls and set aside covered with a damp cloth. Heat four tablespoons of ghee in a kadai. Add rawa and roast for two to three minutes. Add sugar and two cups of water and mix. Bring it to a boil and add milk. Cook till the mixture is dry. Take it off the heat and add green cardamom powder. Mix well and set aside to cool. Divide into even sized portions. Take a dough portion with greased hands and flatten it. Stuff it with a sheera portion and gather the edges and seal. Roll into a ball. Further roll into a thin chapatti. Heat a tawa and roast the chapatti on medium heat till both the sides are evenly done. Serve hot dribbled with pure ghee.

Ingredients:

FOR COVERING

Refined flour (maida)

1 1/2 cups

Salt

a pinch

Pure ghee

as required+7 tablespoons

FOR FILLING

Semolina (rawa/suji) , fine

1 cup

Sugar

1 cup

Milk

1 cup

Preparation Time:

30 Minutes

Chef's Name:

Zainab

Recipes:

Snack time & Appetizers

Italian Vegetable Toss

zainab_y — Thu, 16 Sep 2010 10:05:02 +0000

Preparation Method:

Cook macaroni according to package directions.
Drain.
Rinse with cold water.
Drain well.
Drain, rinse, and chop artichoke hearts.
In a large mixing bowl combine cooked macaroni, chopped artichoke hearts, broccoli, cauliflower, mushrooms, olives, and green onion.
Toss with Italian dressing.
Cover and chill for several hours.
Just before serving, toss vegetable mixture with avocado and tomato.

Ingredients:

1 1/2 cups medium shell macaroni

1 7 1/2 ounce can artichoke hearts

2 cups broccoli flowerets

1 cup cauliflower flowerets

1 cup sliced fresh mushrooms

1 cup sliced, pitted ripe olives

1/2 cup sliced green onion

2/3 cup Italian salad dressing

1 medium avocado, seeded,peeled, and sliced

1 medium tomato, seeded and chopped

Chef's Name:

Zainab

Recipes:

Snack time & Appetizers

Cauliflower Macaroni Souffle

zainab_y — Thu, 16 Sep 2010 10:03:23 +0000

Preparation Method:

1 Break up the washed, trimmed cauliflower into florets and cut the stalks into similar sized pieces.
Boil until tender in salted water.
Drain and mash to a puree.
Add the mustard and egg yolks, and season with salt and pepper.
2 Preheat the oven to 190Â°C, 375Â°F,gas5.
3 Add half of the grated cheese to the white sauce, off the heat.
When cold, add to the puree.
4 Mix in the cooked macaroni.
5 Beat the egg whites until stiff and fold in gently.
Spoon into a greased ovenproof dish or souffle dish and bake for 35-40 minutes until well-risen and golden.
Serve immediately.
Tip: To give the souffle a good start and help it rise rapidly while cooking, lay a baking (cookie) sheet on the middle shelf when you preheat the oven.
Put your souffle dish on this baking sheet.
Another way used by the chefs of big restaurants is to place your souffle in a roasting pan of hot water on top of the stove for the first 5 minutes, and then very carefully to put it into the oven to continue baking.
Either way will help to give you perfect results.
If you can produce a perfect souffle, your reputation as a cook is made!

Ingredients:

1 medium cauliflower

10 ml (2 teaspoon) made mustard

3 eggs, separated

salt and pepper

300 ml (1/2 pint) (1 1/4 cups) white sauce

100 g (1/4 lb) (1 cup) grated cheese

100 g (1/4 lb) short macaroni, cooked

Chef's Name:

Zainab

Recipes:

Snack time & Appetizers

Roasted veges with penne pasta

zainab_y — Thu, 16 Sep 2010 09:59:15 +0000

Preparation Method:

)Preheat the oven to 450 degrees F.
2)On a baking sheet, toss the bell peppers, zucchini, summer squash and onions with olive oil,salt, 1/2 teaspoon pepper, and dried seasoning.
3)Roast until tender (about 15 minutes)
4)Bring a large pot of salted water to a boil over high heat.
5)Add the pasta and cook for about 6 minutes (Since you will be cooking the pasta a second time in the oven,make sure the inside is still hard)
6)Drain in a colander.
7)In a large bowl, toss the drained pasta with the roasted vegetables,marinara sauce,cheeses,salt and 1 teaspoon of pepper.
8)Mix gently until the pasta is coated with the sauce and combined with all the other ingredients.
9)Pour the pasta into a greased 9 by 13-inch pan.
10)Top with butter pieces.
11)Bake until top is golden and cheese melts (about 25-30 minutes)

Ingredients:

Ingredients

1)2 red bell peppers, deseeded and cut into 1-inch wide strips

2)2 zucchini,cut into 1-inch cubes

3)2 summer squash, cut into 1-inch cubes

4)1 yellow onion, peeled and sliced into 1-inch strips

5)1/4 cup extra-virgin olive oil

6)Salt to taste

7)1 to 1 1/2 teaspoon freshly ground black pepper

8)1 tablespoon dried Italian seasoning

9)1 lb penne pasta

10)3 cups marinara sauce (store bought or homemade)

11)1 cup grated fontina,asaigo cheese

12)1/2 cup grated mozzarella cheese

13)1/3 cup grated Parmesan cheese

14)2 tablespoons butter,cut into small pieces

Picture:

Preparation Time:

40 Min

Chef's Name:

Zainab

Recipes:

Snack time & Appetizers

Bajri Vada

zainab_y — Thu, 16 Sep 2010 09:54:32 +0000

Preparation Method:

Mix all the ingredients (except oil for deep frying) to form a dough. Let stand for 20 minutes. Apply a little bit of oil to your palms and make small balls of equal size and press them in your palms so as to form a small patty. Dab the center of the patty with your index finger. In the meantime, heat oil for deep frying. Once the oil is hot deep fry the vadas until the outer layer is golden brown. Make sure that the temperature is on high when you put the vadas into the deep fryer, once they rise to the surface bring back the heat to the lowest level and fry until golden brown.
Makes about 25-30 vadas

Ingredients:

1 cup of Bajri (Millet) flour

1 tablespoon of wheat flour (helps as a binder)

1 teaspoon dhaniya jeera powder

1/2 to 3/4 teaspoon cayenne pepper

Salt as per taste

1 1/2 tablespoon white sesame seeds

1 clove of garlic (grated finely) (optional)

A pinch of asafoetida/ hing

1/4 teaspoon tumeric powder

1 1/2 tablespoon yogurt (must be at room temperature)

2 tablespoon oil + more oil for deep frying

Water as needed

Preparation Time:

10 Minuts

Chef's Name:

Zainab

Recipes:

Snack time & Appetizers

PAPADI

zainab pirkhan — Wed, 17 Jun 2009 12:14:48 +0000

Preparation Method:

1. Mix the flour, ajwain, oil and salt and add enough water to make a firm dough. 2. Knead well and roll out into small thin rounds of about 40 mm. (1½") diameter, without using flour if possible. Prick with a fork. 3. Deep fry in hot oil over a medium flame until golden brown and crisp. 4. Cool and store in an air-tight container. 5. Use as required.

Ingredients:

2 cups plain flour (maida) 2 level teaspoons ajwain (carom seeds) 1 tablespoon oil salt to taste oil for deep frying

Preparation Time:

Preparation Time : 10 mins. Cooking Time : 10 mins.

Chef's Name:

zainab pirkhan

Recipes:

Snack time & Appetizers

BHEL PURI

zainab pirkhan — Wed, 17 Jun 2009 12:12:09 +0000

Preparation Method:

1. Combine all the ingredients in a large bowl and toss gently till all the ingredients are mixed well. 2. Divide into 4 equal portions and garnish each portion with the papadis, raw mango, sev and coriander. 3. Serve immediately.

Ingredients:

4 cups puffed rice (mamra) 1 cup sev or nylon sev 20 papadis (puris) ½ cup onions, chopped ½ cup boiled potatoes, chopped 2 teaspoons fresh garlic chutney 8 tablespoons khajur imli ki chutney 4 tablespoons green chutney 1 teaspoon black salt (sanchal) juice of 1/3 lemon salt to taste For the garnish 8 papadis (puri), crushed 1 tablespoon finely chopped raw mango (optional) 4 tablespoon sev or nylon sev 2 tablespoons chopped coriander

Preparation Time:

Cooking Time : Nil. Preparation Time : 10 mins.

Chef's Name:

zainab pirkhan

Recipes:

Snack time & Appetizers

WAFFLES WITH BUTTER AND HONEY

zainab pirkhan — Wed, 17 Jun 2009 12:06:08 +0000

Preparation Method:

1. Sieve together the flour, cornflour and baking powder in a bowl. 2. Dissolve the yeast in 3 tablespoons of lukewarm water. 3. Add the yeast solution, sugar, melted butter, milk and salt to the flour mixture and whisk well to make a smooth batter. Keep aside for 8 to 10 minutes. 4. Heat a waffle iron and brush it with butter. Pour 1/3 of the prepared batter in the waffle iron and spread evenly. Bake for 2 minutes or until the waffle is golden brown. 5. Repeat for the remaining batter to make 2 more waffles. 6. Serve hot with honey and melted butter. Tips You can use ½ teaspoon of dried yeast, activated in lukewarm water, instead of the fresh yeast for the above recipe.

Ingredients:

1 cup plain flour (maida) 1/4 cup cornflour 1/4 teaspoon baking powder 1 teaspoon (5 grams) fresh yeast, crumbled 3 teaspoons sugar 1/4 cup butter, melted 3/4 cup milk a pinch salt of salt Other ingredients butter for cooking For serving honey melted butter

Picture:

Preparation Time:

Preparation Time : 10 mins. Cooking Time : 6 mins.

Chef's Name:

zainab pirkhan

Recipes:

Snack time & Appetizers