Modesty Posted January 18, 2004 Asalaamu Alykum, I was wondering if we could exchange some favorite food or beverage recipes. I would recommend recipes with simple ingredients that I can get from the local grocery store. Thanks...and my recipes will inshallah come soon. Quote Share this post Link to post Share on other sites
LuCkY Posted January 18, 2004 Modesty, ExactLy what type of food?SomaLi...American...ItaLIan...Arab etc. Are u sick of bariis and baasto?LoooL...arent we aLL. Ok here goes i dont know if u have got it or not, a Veggie Lasagna* 1-Get the Lasagna 2-Get some vegetabLes...corn,peas,carrots,-just a veggie mix or Ur fav of course 3-Mince..dice wateva the onions...add in with some oiL(heated)** 4-Add the Mix and add some prego...some sort of tomato sauce...add some Knorr's Chicken fLavor BouiLLon(instead of saLt)** 5-BoiL water add saLt and then add the Lasagna with some oiL so it wont stick together Later** 6-Layer the Lasagna in a pan add parmeasan cheese(ur fav or NOt) add veggie mix top with cheese and then Layer as much as needed. 7-Put it in the oven 250-350 degrees and then VoiLa serve *U can aLso subsitute the veggie for some meat...chicken...fish-whatever suits u best. **Remember to Stir OccassionaLLy! Quote Share this post Link to post Share on other sites
Miskiin-Macruuf-Aqiyaar Posted January 18, 2004 Salaan... Future iron Soomaali chef preparing his favourite dish. Dalac Bilaash: Needed ingredients: Yaanyo shashiid, barbarooni, basal, biyo, saliid, nus qaato cusbo. Needed utensils: Babis, burjiko, mindi, dhuxul, qaato {macalko}, taraq, nafto, digsi, saxan, digsi daboolkiis. Put the dhuxul on burjiko. Pour a little nafto. Flame it with taraq. To make charcoals get fire more quickly, babis it hard; not from the top, but from the sides. When the charcoals or dhuxul burn hard, put your digsi on it. Pour little saliid on it. Cut and make small pieces with your one barbarooni and one little basal by using your mindi. After three minutes, when your saliid boils, pour your yaanyo shashiid on the digsi on burjiko; a cup full of yaanyo shashiid. Cover it with your digsi daboolkiis. After three to four minutes, pour your barbarooni into boiling digsi. Cover it again. After a minute, pour your basal into digsi. Mix it with your qaato {macalko}. After another minute, add your nus qaato cusbo. Add a little biyo. Mix it again with your qaato. After another further minute, take it from the burjiko. Something that is enough for you and your rooti on the day, pour it on your saxan. Enjoy. Courtesy of Experienced Faarax Torobo Iskaabulo {EFTI} in association with Qorqode Group. Tomorrow on the future iron Soomaali chef: Shaah and canjeero. _______________ Jaaw. Quote Share this post Link to post Share on other sites
Thierry. Posted January 18, 2004 cornflakes ingredients either sugar puffs, kellogs or coco puffs steps: 1. pour the cereal on to the bowl, depending on your appetite anticipate your needs. 2. pour milk on the cereal, this can be a complex task. the are two methods of pouring: 1. Right in the middle 2. in circular motion 360 degrees. get a spoon finnished Job well done. after jou finnish be polite and put the plate in the sink dont be rude and leave the plate on the table chaps. atleast when it is in the sink the ladies will complain less Quote Share this post Link to post Share on other sites
Valenteenah. Posted January 18, 2004 LoL @ ^^...Nice recipe. Will try it I'A. Quote Share this post Link to post Share on other sites
N.O.R.F Posted January 18, 2004 Hey keep em coming guys, the more the merrier how do u make a nice spicey suqaar? trust me i have no idea and i need to learn,,,,,,, cooking lessons via the net, sounds good Quote Share this post Link to post Share on other sites
LuCkY Posted January 18, 2004 LoL @ Thierry! Spicey Suqaar North: Get ur suqaar-cut and everything U'LL need:onions,oiL,beLL peppers,jalepenos,some spices-hawash,KNorr's Chicken fLavor BouiLLon for taste(I dont use saLt)or maggi. 1-heat the oiL add the minced-diced onioins 2-Add KNorrs-hawash-jalepenos Let it 3-Add the suqaar after it cooks(time varies 10-15min) 4-Add the beLL peppers Let it simmer and its ready Cabbage U'LL need:Cabbage,Onions,JaLepenos, 1-Cut the cabbage 2-Heat the oiL add the onions and jaLepenos 3-Add the cabbage add some water And serve with ur fave...muufo or bread...canjeero ***Remember to Stir OccassionaLLy! Quote Share this post Link to post Share on other sites
Macalin Posted January 19, 2004 nice nice....i don need all this! Faraxs hw bout omellete ala veggie impress a future xalimo one morning..eh? Here is the Recipe: Utensils: Birta canjeerada lagukariyo or Saucepan Man any kinda of Digsi will DO. Spoon(lol) Fire etc etc Ingredients: Labo UKUN Dooro(nt other ukuns!) Cream-Butter /Milk or Water...ur choice of Veggies Directions: Heat the butter in the saucepan over low heat. While waiting for it to melt, BEAT the Hell out of the UKUN DORO with the milk and salt until they start to foam, about 3 minutes. When the butter is melted , spread the butter along the entire bottom and around the PAN. *Pour in the beaten and (Bruised?) eggs and cover the pan. Cook over medium-heat for about 3-5 minutes, until the bottom is golden brown and the top is set ***Add the Veggies and WRAP it around** Goes down with ORANGE JUICE WELL AND SERVED WHILE WEARING PJs ---if Its aweful oh WELL WTF u TRIED RIGHT?? Tommorow..How to make Chiken! Quote Share this post Link to post Share on other sites
pearl Posted January 19, 2004 mm.. lol....iron chef...looking forward to seeing u on the food network channel now as for my recipes...we gona be cooking chicken with cream sauce...best eaten with malawax inderg: 1. chicken breast 3 pieces 2. 3 spoons of olive oil 3. one medium size onion diced 4. 3 garlic smashed 5. 1 spoon of parsley diced 6. condensed milk cream 7. season with black pepper and salt only!...no curry shit 7. 1 cup of cabbage sliced 8. half of a pepper...to have color...try green,red,yellow pepper 8. cup of spinach sliced -first boil chicken for 20 minutes...after remove the chicken and place it on a plate...make sure its not dripping with water - pour the oil on a medium heat frying pan..when the oil gets little hot...add the onions, garlic, parsley...season it with black pepper and salt to ur taste..cook for 3 minutes.....cover the pan - at low heat add the chicken, spinach, cabbage, pepper, ..cook for 10 minutes... - add the milk ...cook for 15 minutes or less...till it all becomes thick..... remember...no water! Quote Share this post Link to post Share on other sites
Abdinuur Posted January 19, 2004 How to make the best tea ever! Boil Water - depending on # of people serving (Kaafi's usually ten cups Add Lipton - one is just enough Add zinjibiil - 1/2 teaspoon Add cloves - grind five pieces Add filfil - 1/2 teaspoon Add one cup of sugar (We love 'em sugar...if you ask me And there you have it...real sweet, fragrance likw whoa, good for the sense...all six of 'em. Quote Share this post Link to post Share on other sites
Modesty Posted January 19, 2004 Thanks everyone for the nice recipes..I'll try some maybe. This is one of my fav. dishes, it's Indian and it's called Biryani.You can find the recipes at the local Halal market. Biryani Main Dish: 1 lb beef cubed 3 c. long grained rice 1/2 c. vegetable shortening 1/2 c. yogurt 1/2 tsp. saffron 1/2 c. milk 2 large onions chopped 4 cloves garlic one 1 in. piece fresh ginger root 6 whole cardamom 4 cloves 1/2 tsp. ground black pepper 2 pieces cinnamon stick 2 tsp. salt Soak rice in cold water for one hour. Heat vegetable shortening and brown onions. Add crushed garlic, crushed ginger cubes. Fry for 15 minutes stirring frequently; add yogurt, 1 tsp. salt, 3 cardamom, 2 cloves, a piece of cinnamon and black pepper. Add 2 cups of water and cook on low fire until meat is tender and a thick gravy remains. In a separate pot, boil 6 cups of water and remaining cardamom, cloves and cinnamon; add rice and arrange a layer of meat and gravy between two layers of rice. Mix saffron in milk and pour over rice. Cover tightly and place in a moderately heated oven for 20 minutes. Make sure to mix and serve hot. Quote Share this post Link to post Share on other sites
Modesty Posted January 19, 2004 oh forgot one thing...Make sure the yogurt is PLAIN YOGURT in the indredients! Quote Share this post Link to post Share on other sites
N.O.R.F Posted January 19, 2004 thanx lucky i will attempt this week ia, wish me luck,,,,,,,,, Quote Share this post Link to post Share on other sites
Valenteenah. Posted January 19, 2004 Nice recipes...too bad I cant cook using them. Cooking progms are much better...I need to see everything being done first b4 I even try, that way qiyaasteydu wont be off and I wont forget it easily. But do carry on. Originally posted by Lakkad: Ingredients: Labo UKUN Dooro(nt other ukuns!) LoL...like what other ukuns are there? Good luck North... Quote Share this post Link to post Share on other sites
Som@li Posted January 20, 2004 Asalaamu calaykum swabbing recipes,,great helpful idea. Can Anyone help us with how to make 1)the best SaBAAyad or KIBBIS?? 2)Somali Buskut "biscuit"? 3)XALWAD"XALWA KISMAAYO? 4)and any other somali desserts?? thank u all. Quote Share this post Link to post Share on other sites
