NetNavigate Systems -
Family Series
Delicious Gourmet Family Recipes Section
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The following original recipes have been tested and loved by
everyone in the family, now let me share it with you. As always your own
original recipes are welcome to be posted in this section.
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Razia's Recipes |
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Mango Ice Cream Ingredients: Mango
pulp 30 oz 32
oz whipping cream 16
oz half & half 16
oz milk 1
1/4 cup sugar Method: Mix
all the above ingredients well. Use the ice cream maker, do not freeze. |
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Mango Lassi Ingredients: 32
oz container yogurt 2
cups mango pulp 1
cup cold water 16
table spoons sugar 1
teaspoon lemon juice Method: Blend
all the above ingredients and refrigerate Serve with crushed ice. |
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Nimbu Pickle Coming soon Ingredients: Method: |
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Beef/lamb/Venison Shanks Roast
Coming soon Ingredients: Method: |
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Baklava Coming soon Ingredients: Method: |
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Zaheer's Recipes |
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Tandoori Chicken (This recipe discovered by me in the early 1978 was published
in the 'Potpourri of Cookery', 1979, Treasured Publications, Inc. Chapter 7,
page 85 under Poultry section.) Ingredients: 1 lb, Chicken, 1 tsp salt, 2 tbsp lemon juice, 1 tsp
coriander powder, 1-1/2 tsp garlic powder, 1 tsp ginger, 1 tsp red hot pepper,
1 tbsp vinegar, 1 tbsp salad or olive oil, 1 cup yogurt. Method: Make slits on the breasts, and legs. Rub salt, and lemon
juice all over the chicken. Let it stand about 30 minutes. Mix all the rest of
the ingredients into yogurt and marinate the chicken for about 4-6 hours
until it is soaked in the paste. Grill in oven until crispy brown 45 minutes at 375
degrees. Apply butter half way through baking.. Add Orange color
(erythrosine) about 5-7 drops. Serve with onions and fresh
lemons. |
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Venison Roast ***** Ingredients: 2 lbs Venison Roast. Stage One Ingredients: 1 Cup Lemon juice, 1 tsp salt. Stage Two Ingredients: 1 whole Green pepper, Hara
Masala, 1 whole onion. Grind in a blender with 1 cup lemon juice. Stage Three Ingredients: 1 tsp red hot pepper, 2 tsp
Ginger, 2 tsp Garlic, Salt to taste, 2 tsp Black Pepper, and 1 tsp Haldi. Stage Four Ingredients: 1 Cup Vinegar. Please note that this delicacy is
not easy to prepare, but in the end, the effort is well worth it. Don’t be
scared to attempt this gourmet dish. This is my original recipe like all my
other recipes, but this one took me many years to perfect it. The reason;
Venison (deer meat) being fed wild food, the meet is a bit smelly. Also known
as game smell. The use of Haldi and Vinegar takes care of the ‘Game Smell’. Method: Clean the Venison Roast in COLD
water. Cold water cleaning is absolutely necessary. Do not use even lukewarm
water. So cold water it is. Apply Stage One Ingredients and
let it marinade for an hour. Apply Stage Two Ingredients and
let it marinade another one hour. Apply Stage Three Ingredients
and let it marinade one hour. Sprinkle Stage Four Ingredients
(Vinegar) and let it marinade one
hour. Bake the Venison Roast in oven
for 45 minutes at 325 degrees temperature. You are almost done but not
ready to eat yet. There is more ……… Remove the Roast from the oven
and fry it in a pan until dark brown. Suggestion: Eat either straight,
or with Malaysian Parata or with our regular Hyderabad Deccani Ghee Parata. You will love this recipe.
Cooking this delicacy is not as hard as to actually find the Venison meat. I
have connections, and they provide me with venison meat regularly. May Allah
Bless Dr. Akhil Moinuddin and my childhood friend and great Shikari Mazhar
Ansari (Khusro). |
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Beef/Lamb/Venison Steaks Ingredients:
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Beef /Lamb/Venison Ribs
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Beef/Lamb/Venison Chops Ingredients: 1/2 lb chops, 2 tbsp curd or yogurt, 1/2 tsp red hot
pepper, 1 tsp Ginger, 1 tsp Garlic, 1 tomato, 1 whole green hot pepper, 1
small onion, Salt to taste, 1 tsp coriander seeds, 2-3 tbsp lemon juice. Method: Mix a Fry the chops on the frying pan until golden brown.
I have tried grilling but frying is juicer and far superior. The entire house
fills with smoke but the taste is unbeatable. Mix ingredients and marinate
the chops for at least 4-6 hours. |
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Beef /Lamb/Venison Ribs
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Fried Shrimps/Prawns Ingredients:
1
lb shrimps, 1 fresh lemon, 5-6 whole black pepper, 1 tsp turmeric powder, 1/2
chilli powder, 2-3 cut green chilies, 1 tsp coriander powder, 1 tsp cumin
powder, 1 small onion, salt to taste, olive oil, water. Method: Marinate the shrimps with salt, turmeric powder and chilli powder. Grind lemon juice, and black pepper to fine paste. Fry onions in olive oil until golden brown. Add coriander powder, cumin powder, and shrimps. Fry for a minute and add 1 cup of water, cut green chilies and cover. When shrimps are cooked, serve with garnish coriander leaves and onions. |
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Potato Baked In Spice Ingredients: 4
medium potatoes, 2 tsp garlic, 3 tsp ginger, 2-3 tsp chilli powder, salt to
taste, 4 tsp olive oil. Method: Cut potatoes into 4 pieces each, heat the oil and add the ginger, garlic and chilli powder. Fry until light brown, then add salt and half cup of water. Cover the pan and cook at low temperature until potatoes are cooked and water is evaporated. Add some more oil and cook a little while longer. I love the end result! |
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Lemon Chutney Ingredients: 1/2
cup fresh lemon juice, 1 1/2 tsp chilli powder, 1/4 tsp methi powder, salt to
taste, 1/2 tsp olive oil, and mustard seeds. Method: Add
chilli powder, salt and methi powder to lemon juice. Heat oil and mustard
seeds, when the mustard seeds pop add to the spicy lemon juice. |
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Please
send any contributions of your own that we may want to share for this
section. Please send original
recipes whether discovered accidentally, purposely or by trial &
error.
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