CARROT CAKE.

Ingredients
Margarine and flour for pan
1 1/2 c. all-purpose flour
1/4 c. whole wheat flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. salt
1/2 c. vegetable oil
6 tbsp. sugar
2 eggs
1/4 c. unsweetened pineapple juice
concentrate
1 tsp. vanilla extract
1 c. shredded carrots
1/2 c. golden raisins
1/2 c. unsweetened, crushed
pineapple, drained
Procedures
Preheat oven to 350 degrees. Grease and flour a 9 x 5 x 3 inch loaf pan. In bowl, toss flours, baking powder, baking soda, cinnamon, ginger, and salt. In a second bowl, stir oil, sugar, eggs, pineapple juice, and vanilla. Stir liquid into dry ingredients until smooth. Stir carrots, raisins, and pineapple. Scrape into prepared pan. Bake for 35 to 40 minutes until a pick inserted in the center of the cake comes out clean. Cool in pan on a rack for 1 hour. Unmold cake and ice with Cream Cheese Frosting. Cut into 1/2 inch slices to serve.

Ingredients:
1 small Banana
Orange Juice
1 pint Vanilla Ice Cream
2 cups Cold Milk
Ice (if you want)


Preparation:

Blend small Banana in a blender or mix in a bowl.Then Orange Juice and Vanilla Ice cream. Blend/Beat well, then gradually add Cold Milk untill smooth and frothy ....... You can add Ice if you want the Shake to be very cold...

There you go the Yummy Shake is ready !!!!

Pls try it.

One last recipe from me....

Maryam95, why don't you share some arab foods or deserts here. I would really appreciate it, you know.

Falooda DesertIngredients:

Unboiled milk - 1/2 litre (approximately 2-3 cups),
Condensed sweetened milk - 1 small can,
1 packet jelly powder (preferably strawberry flavour),
4 tablespoons custard powder,
Ripe mango,
seedless grapes - quantity as per your choice,
Vanilla essence - few drops,
Pista / almond essence - few drops,
Green color - two drops,
Raisins, broken cashews, badam - few.

Method:

Set jelly and keep it in fridge.
Mix together condensed milk and unboiled milk. Boil on low-medium heat.
Dissolve custard powder in small quantity of milk and pour it into the milk when it reaches boiling point.
Simmer on medium low heat for 5 mins till mixture is thick. Stir constantly to avoid lumps forming. Then, take off heat and cool for a while.
Now divide the mixture into two, by pouring it into 2 separate containers
Add vanilla essence into the mixture in one container and pista essence (use almond if pista is not available) with green color into mixture in another container.
Keep the 2 containers in the freezer. After an hour, remove the 2 containers from the freezer, beat the contents separately with a mixer and place the 2 containers again in freezer.
When the jelly is well set, cut into pieces. Remove the 2 ice cream containers from the freezer.

How to Serve:

Take a tall glass. Pour some jelly at the bottom.
On top of it, place a scoop of the vanilla icecream.
On top of it, place finely cut pieces of mango,grapes.
Next, place a scoop of the pista icecream.
Decorate with raisins, broken cashews & badam.
You can vary the layers as much as you like. Refer to photo.
Serve with a long spoon.

Enjoy!!!

Fruit Punch

Ingredients:

1\2 cup sugar ,

 1\4 cup water ,

 1 cup guava nectar ,

2 cups pineapple juice , 2 cups papaya pulp ,

 1\4 cup fresh lime juice ,

1\4 cup orange juice ,

crushed ice , for decoration: mint leaves and lime slices.

Cooking Instructions.

1. Cook sugar and water in a small saucepan over low heat, stirring until sugar dissolves. Increase the the heat to high and bring to boil. Simmer for 1 minute and keep aside to cool completely.

2. Mix syrup, juices and nectar in a blender at high speed until liquefied. Chill thoroughly.

3. Fill the glasses with crushed ice, pour in the juice and garnish mint and lime. • Serves 8 people.

• Preparation Time: 5 minutes.

 • Cooking Time: 5 minutes.

 • Serve Cold.

CARROT AND  PINEAPPLE  MUFFINS
You will need :1 cup. sugar
2/3 cup. oil
2 large eggs
1 tsp. vanilla
1 cup. grated carrots
1 cup. crushed pineapple

Mix together all the  above ingredients.

In another bowl mix:

1 1/2 cip. flour
1 tsp. cinnamon
1 tsp. salt
1 tsp. baking soda
2 tsp. baking powder

Put and combine  all together. Put in greased muffin tin. Bake at 350 degrees for 20 to 25 minutes.

and eat

Hmmmmmmmm yummmy.

Try it.

Another Turkish recipe called Tulumba Tatlisi (Fried Pastry With Syrup)

Iam sure you will like it, I got this recipe also from friends


2 tablespoons melted margarine
1 glass flour
3 tablespoons water
4 eggs
1/2 teaspoon salt
1 1/4 glasses olive oil
Syrup : 2 glasses sugar, 1 3/4 glasses water, 1 teaspoon lemon juice
Recipe Info
Category: Turkish Desserts
Rating: 5
Print Recipe





Directions

Syrup : Put the sugar, water and lemon juice into a saucepan, and after melting the sugar by stirring, allow it to boil until moderately thick. Set aside to cool.
Pastry : Heat the margarine in a saucepan, add the water and salt and bring to the boil. Reduce heat and add the flour at once. Stir the mixture constantly with a wooden spool and continue until mixture leaves the sides of the pan and forms a ball. This should take 6 minutes, then remove pan from heat and set aside to cool. When cool, add the eggs and knead for approximately 10 minutes, using a pastry bag with a large nozzle, put 7-8 pastries in a pan containing the heated olive oil. Start frying the pastry over low heat, increase heat when pastry puffs up a bit and fry until golden. Remove fried pastry with a perforated spoon, draining away the oil, the put into the syrup. Strain off the syrup, place tulumba on serving plate and serve cool.



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Ingredients

12 medium size raw mangoes
300 gms mustard powder
250 gms red chili powder
250 gms salt (not more than 150 to 200 gms if using iodised salt)
50 gms fenugreek seeds
1 1/2 kgs sesame seed oil
optional - peeled garlic flakes or Bengal gram whole/chic. peas) picked and cleaned

Method

Leave the raw mangoes in water for 15 minutes and dry them with a clean cloth. Cut them into pieces of 1 1/2 to 2 inches. Discard the seed / stone and the onion type layer on the pieces. Clean the cut pieces with dry cloth.

Mix the mustard powder, red chili powder, salt and fenugreek seeds together in a big basin. Add one cup of oil and mix to a consistency that can be held in a fist. Sprinkle the mango pieces also with a little oil. Take a few mango pieces at a time and mix them well with mustard, chili, salt mix and put them in a ceramic jar or a big plastic container. Repeat the process till the mix and the mango pieces are over. Towards the end if a little mix remains it can be added on top. Pour 1 inch oil above it and cover it with a lid. Tie a neat thick cloth over it and store it. Mix it well on the third day. Taste it and if need salt may be added at this stage. Those who want to add garlic or chickpeas can do so now. Take some Avakaya separately and mix a handful of chickpeas in some and garlic in some. Since chickpeas and garlic take oil add extra oil.

Tips

For those who have never tried making this delicacy at home a few tips may come in handy.

1. Make sure to keep ready a reasonably big ceramic jar or a plastic container, clean and dry and with a proper lid.

2. Mangoes must be cleaned and dried properly. Wash and dry hands. No dampness should be allowed to creep in at any stage.

3. Remember that the quantity is more on the day it is made. On the third day the level comes down. Mix it thoroughly. Many make it in a big container, since it is more convenient to mix well. Later it can be transferred to smaller bottles or jars.

Good and excellent idea, Annaelle, to share recipes here,

Here is a recipe which i got from my turkish friend.

Here is a Turkish Dessert and it is called Baklava
 

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BAKLAVA - Baklava
1 glass melted margarine
1 glass of ground walnuts
1 lemon
1 teaspoon olive oil
1 teaspoon salt
2 eggs
250 g flour
750 g sugar
Starch

Knead flour, salt and a glass of water to a dough. Fold dough and knead again. Cover with a damp cloth and leave for some time.

Divide dough into 8-10 pieces. Spread starch on it and roll out as thin as possible. Place half of it into a pan, pouring margarine on each layer. Spread walnuts evenly on it and place the remaining layers with margarine between one upon the other. Cut into squares. Pour the remaining margarine evenly on the baklava. Bake in medium hot oven for about an hour.

In the meantime put sugar in a saucepan, cover with water, add one tablespoon lemon juice and boil to a heavy syrup. Pour it upon the lukewarm baklava, a little at a time, so that baklava absorbs the entire syrup. Serve cold.



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Preparation: 40 Minutes. Cooking: 20 Minutes

Ingredients

3 Chilli, finely chopped
3 Table Spoon Oil
2 small Red Onion, finely chopped
2 Table Spoon salt
6 Cloves Garlic, finely chopped
2 Table Spoon Tomato paste
150 ml/ 1/4 pint Chicken or Vegetable stock
3 Table Spoon ground Cinnamon
2 Table Spoon round Cloves
5 Table Spoon fresh Coriander, finely chopped
550g/ 1lb Chicken breast, skinned
4 Table Spoon toasted Sesame seeds
Limes, to serve.

Method

HEAT the oil in a small saucepan and cook the Chilli, Onion, salt and Garlic for 5 minutes. Add the tomato paste, stock and the spices. Simmer for 15 minutes until reduced and slightly thickened. Add Coriander and leave to cool. Cut the Chicken into long slices and weave on to skewers. Place in a Shallow dish and pour over the sauce. Leave to marinate for 30 minutes. Drain the Kebabs, reserving marinade, and cook under a preheated grill for 5 –7 minutes or until thoroughly cooked. Remove and sprinkle with Sesame seeds. Heat the marinade sauce in a pan serve alongside the Kebabs with lime Wedges.

EAT HEALTHY AND BE HAPPY.

–

Beat the heat by trying out this easy to make and delicious almond kulfi.

 Ingredients:

1 Cup Almonds (peeled and grinded)
1 Cup Condensed milk
1 Cup cream
1/2 tsp Powdered cardamom
1/3 Cup Pistachios
Pinch of Saffron

Procedure :

Mix all the ingredients except pista and saffron in a large bowl.
Beat the mixture for about 10 minutes to make it soft.
Now put this mixture in a kulfi mould.
Sprinkle with pistachios and saffron strands.
Refrigerate.

Ingredients

Ingredients for the pancakes:
2 glasses all-purpose flour,
1 tbsp. baking powder,
1/2 a glass fresh milk,
1/2 tsp. ground nutmeg,
1 egg,
1/2 tsp dry yeast,
6-7 cherries,
water and
cooking oil.Ingredients for the filling

1 cup roasted Dry fruits ( cashew nuts, pistachios, almonds, pine seeds and raisins),
1/2 cup icing sugar,
1 tbsp. honey and
1/2 tsp. cardamom powder.

Method

To prepare the pancakes, first of all mix the flour with the baking powder evenly in a mixing bowl. Next dissolve the yeast with a cup of warm water and add to the flour, along with the milk and egg. Mix uniformly by adding little water at a time to form a lump-free egg-like batter. Leave aside the mixture for half an hour or so to rise. Now that the batter is ready, grease a fry pan with a few drops of oil and heat it on medium flames. Pour 1/2 a ladle of the batter into the pan and with the back of the ladle spread out evenly to form as thick a pancake as possible. Once the top of the pancakes start to bubble turn to brown the other side too. This way prepare as many pancakes as the batter suffices for. While preparing the pancakes, in another bowl mix all the ingredients mentioned for the filling to form a mushy lump. Stuff each pancake with a spoonful of the filling mixture and roll into cylindrical shapes and arrange them all on a serving tray. Decorate them by sprinkling icing sugar with a halved cherry on top of each.

Mango Mania

Mango falooda

Ingredients

1/2 kg mangoes
1/2 litre milk
5 tbsp sugar
2 tbsp custard powder
100 gms fresh cream (optional)


Method

Peel and cut the mangoes into small pieces and squeeze out the pulp from the seeds. Put aside. Boil milk and sugar together. In a separate bowl mix the custard powder in a little cold milk, ensuring no lumps are formed. Slowly, add to the milk mixture, stirring constantly.

Turn the heat to low and cook the custard until thick. Remove from heat and cool. Carefully mix the mangoes and cream in the custard but don’t blend too much, ensuring that the mango pieces should not break. Chill at this point or after pouring into tall serving glasses. Garnish with mango pieces.



Easy mango ice cream

Ingredients

1.5 kg mango pulp
2 tins of condensed milk
2 packets of fresh cream
1.5 litre milk

Method

Put all the ingredients in a food processor and blend thoroughly. Pour in a freezer container, cover and freeze for six hours. After taking it out, mix it again using a hand beater or spoon so that the ice crystals disappear and freeze again. Serve when set.




Classic mango ice cream

Ingredients

1 litre milk
2 1/2 tsp cornflour
1 tsp gelatin
3/4 cup sugar
1 cup fresh cream
1 tsp mango essence
1/2 cup cold milk (additional)
1 cup mango pulp
1/2 cup fresh beaten cream
1/4 cup ground sugar

Method

Boil milk for 10 minutes, stirring occasionally. Mix cornflour in half a cup of cold milk and keep aside. Add sugar to milk and stir. Then, add cornflour paste very slowly, stirring continuously. Boil for five minutes and take it off. Sprinkle gelatin over three tbsp water in a small pan. Allow to soak for five minutes and warm over gentle heat, till dissolved. Do not bring it to a boil.

When the boiled milk cools a little, add gelatin solution and mix well. Cool before freezing in a bowl. When it is set, remove from freezer and beat until it is soft and creamy. Add one cup cream with essence and beat. Now add the mango pulp, half cup beaten cream and ground sugar. Transfer back to container and freeze till well set. Serve when set.


Mango kulfi

Ingredients

1 can sweetened condensed milk
1 can evaporated milk
1 packet cream
Pulp of 2 mangoes
Pistachio, powdered, optional

Method

In a bowl, mix condensed milk, evaporated milk, cream and mango pulp with a hand beater till smooth. Add powdered pistachio if you like. Freeze in serving cups or kulfi moulds. Serve when set.

Fruity Fun

This summer, chill out with our cool and refreshing fruity treats
Banana Split

INGREDIENTS

* 1 banana, split lengthways
*3 scoops vanilla and strawberry ice cream
* 1 tbsp chocolate syrup
*1 tbsp strawberry syrup
*Whipped cream, to decorate

METHOD

Place the two pieces of banana on each side of a long, shallow serving dish. Place three scoops of ice cream in between. Drizzle with the chocolate and strawberry syrup. Decorate with whipped cream and top with a cherry or strawberry

BON APPETIT

Chilled Pineapple Cheesecake



INGREDIENTS:

* 1/2 cup biscuit crumbs
* 2 tablespoons melted butter
*8 ounces cream cheese, softened
* 1/2 cup confectioners sugar
* 1 can crushed pineapples, well drained
*16 ounces whipped cream topping

METHOD:

Mix biscuit crumbs with melted butter, reserving 2 tablespoons. Press into the bottom of an 8 to 9-inch deep pan and refrigerate. Whip cream cheese with confectioners sugar until fluffy then stir in the pineapple. Fold whipped topping into the pineapple mixture then spread over crust. Sprinkle with reserved crumbs and chill thoroughly. <!-- google_ad_section_end -->

Strawberry Julius

Ingredients:
* 2 cups of fresh strawberry juice
* 2 tsp vanilla essence
*2 scoops of vanilla ice cream
*4 tbsp sugar
* 4 oz milk
*Strawberry for garnishing

Method:
Put half cup of ice in a blender and add all the ingredients to it. Blend the ingredients until smooth.
Stir well. Pour into a glass and garnish with strawberry. Serve it chilled.

Vienna Soother

Ingredients:
* 4 oz coffee
* 2 oz cream
*1/4 oz chocolate syrup
* 1/4 tsp cinnamon

Method:
Pour the ingredients into a cocktail shaker filled with ice. Shake well. Strain into a glass. Top with whipped cream and shaved chocolate.

MEASUREMENT CONVERTER
If you are a fret-free cook and want easy measurements, we have converted the ones mentioned in our recipes for you. 1 Oz = 2 tablespoons                                                         

Mango Pudding

Ingredients:

400 ml Fresh Milk
250 ml Ice Water
250 gms Whipping cream
40 gms Gelatine Powder
300 gms Mango Puree
300 ml Water
20 gms Butter
Coconut Powder
200 gms Sugar

How to make mango pudding:

Mix gelatine powder, sugar and water, stir well and bring to boil till sugar dissolves in water.
Add in grease keep aside.
Stir and mix well mango puree, ice water, milk, whipping cream and instant coconut powder.
Mix the sugar solution and puree, stir well.
Pour the mixture into a desired shape mould.
Chill well and serve.

SHAMI KABAB

Ingredients:
• ½ Kg Minced Meat
• 2 Tbsp Channa Dal
• 1 Tsp Cumin And Coriander Powder
• 1 Tsp Garam Masala
• 6 Garlic Flakes
• 2 Pieces Cinnamon
• 3 Cloves
• 1 Piece Ginger
• 2 Cardamoms
• 6 Pepper Seeds
• 2 Tsp Chili Powder
• 1 Bunch Coriander Leaves
• 1 Egg
• Lemon
• 2 Onions
• Oil for Frying
• Salt to Taste

Method:
• Wash and soak channa dal in water for 30 minutes.
• Wash and drain the minced meat.
• Mix the chana dal, whole spices, a cup of water and salt to taste. Cook well.
• Remove from the fire and add ginger, garlic, pepper, chili powder, coriander, and cumin powder.
• Grind the mixture into a fine paste and knead into dough.
• Add the chopped coriander leaves, lime juice and salt to taste.
• Make lemon sized balls of the dough, flatten the balls and stuff these with a little onion mixture.
• Dip the stuffed kebabs in the beaten eggs.
• Shallow fry in heated oil till cooked.

Hi

Nouser has started a thread A Meat-Free Life… Palatable?? http://www.islamonline.net/discussione/thread.jspa?threadID=24935&tstart=0I was thinking there are some very good cooks on this thread. So it might be nice to have your input on Nouser thread.

What do you think about meatless diet?

What do you think the advantages are?

What do you think the disadvantages are?

How is meat in the diet looked at in your culture? in your family? by you?

Hoping for some good ideas.

Ussarn

Watermelon Granita

INGREDIENTS
* 1 sweet watermelon, outer skin removed and flesh chopped into cubes.

* 1/2 cup caster sugar 600 ml water

* 3 tbsp lemon juice

METHOD

Place the watermelon in a food processor and blend to a smooth puree. Add the sugar, water and lemon juice and process once again. Press the mixture through a fine nylon sieve to remove seeds. Pour into a container, cover with a lid and place in the freezer for two hours. Remove and mix the frozen mixture from around the sides and base of the container into the unfrozen centre, then cover again and return to the freezer for another hour. Remove and mix thoroughly and again freeze for an hour. Serve in tall glasses decorated with mint sprigs.