NetNavigate Systems - Family Series

 

Delicious Gourmet Family Recipes Section .....

 

 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.

 

 

Razia's Recipes

 

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.

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.

Nimbu Pickle Coming soon

Ingredients:

Method:

Beef/lamb/Venison Shanks Roast Coming soon

Ingredients:

Method:

Baklava Coming soon

Ingredients:

Method:

.

 

 

Zaheer's Recipes

 

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.

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).

Beef/Lamb/Venison Steaks

Ingredients:

1 lb steaks, 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, 2 tsp coriander seeds, 2-3 tbsp lemon juice, 1 tbsp white vinegar, 1/2 tsp cloves. Add Barbecue sauce if desired.

Method:

Mix above ingredients in a blender, and marinate the steaks for at least 4-6 hours.

Broil at 375 degrees in the oven or grill until well cooked. I have tried both broiling and grilling. I preferred the grilling.

Beef /Lamb/Venison Ribs

Ingredients:

1 lb Ribs, 1/2 tsp red hot pepper, 1 tsp Ginger, 1 tsp Garlic, 3 tbsp barbecue sauce, 1 whole green hot pepper , 1 small onion, Salt to taste, 1 tsp coriander seeds, 2-3 tbsp lemon juice. Barbecue sauce is optional as per your personal preference.

Method:

Mix above ingredients in a blender, and marinate the Ribs for at least 6-8 hours.

Broil the Ribs in the oven for 35 minutes or until cooked. I have tried grilling, and broiling. I prefer the grilling over the oven broil.

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.

Beef /Lamb/Venison Ribs

Ingredients:

1 lb Ribs, 1/2 tsp red hot pepper, 1 tsp Ginger, 1 tsp Garlic, 3 tbsp barbecue sauce, 1 whole green hot pepper , 1 small onion, Salt to taste, 1 tsp coriander seeds, 2-3 tbsp lemon juice. Barbecue sauce is optional as per your personal preference.

Method:

Mix above ingredients  and marinate the Ribs for at least 6-8 hours.

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.

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!

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.

 

 

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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