Assalamu alaikum warahmatullah Jazakallah for lovely recipe. They came out delicious. Kids were excited for their tasty lunch.
Slmz want to make this. Just double checking if the ghee measurement is correct.
Is this even a recipe? Admin should remove it
Slmz, made this last week for Jumma lunch, it was very nice alhamdulillah. Jazakallah for sharing your recipe.
Tastiest pasta salad ever. Jazakallah for lovely recipe
Jazakallah for the lovely recipe. Came out very nice alhamdulillah. I added salt in the first step and cut out chillies from last step as we eat very mild. Jazakallah for all your lovely recipes.
Came out divine, just omit salt as the orange pepper spice is salty enough. I also added tomato sauce. I doubled the recipe for 2 chickens. Jazakallah everyone enjoyed it.
Very Tasty
Very soft and tasty.
Where can I find Minnie's Portuguese sauce?
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@Naseema Khan (zulfis) - Upto 70 people can eat from thís one bulk recipe
@Feeding The Family - Assalamu alaikum warahmatullah Hope you well. Recipe credit: My mum بسم الله الرحمن الرحيم Sojee recipe (bulk) 1.5 kg butter ½ cup oil Heat together, then add 10 cinnamon sticks, 6 tsp elachi powder and quickly add 10 cups sojee. Braise sojee until lightly roasted. Take off stove. 20 eggs 10 cups milk 1 cup klim mixed with water to make a paste. 2 tins condensed milk. Pinch saffron Rose water Mix altogether in a large bowl. Put pot back onto stove and add milk mixture slowly and mix quickly (you'll need some manpower there) until looks like a thick pap. Now add sugar according to taste. Steam and low for 10 Min. Garnish with nuts.
@Feeding The Family - Also take along your processed meats like patties, sausages and Sheesh kabaabs, tikka fillets etc Cook them and take them otherwise makes lots of smoke.
@Feeding The Family - Kabaab Tarkari Red Masala chicken Butter chicken Nandos chicken strips Masala chops Chicken Kalya Saucy steak Sosaties Chicken Strips Mutton Tarkari without potatoes Mutton mince curry
@Farhana - Thought I would share how you can get 3 different types of ganache from the exact same set of ingredients, just by changing the processes. 1 cup chopped chocolate 1 cup heavy cream 1 tablespoon butter 1. POURING GANACHE -Chop chocolate in small pieces and place in a bowl. -Warm cream in a pot on the stove, don't let it boil. Just let it heat up before the simmering point. -Pour the cream directly over the chopped chocolate and set it aside undisturbed for about 5 minutes. - Using a whisk, slowly mix to incorporate the cream and melted chocolate. Add your butter which is easier to mix in at room temperature. Whisk till smooth and your ganache is ready. At this stage its pouring ganache. 2. PIPING GANACHE If you follow the steps of making ganache as stated above, you can leave it at room temperature to thicken or place it in an airtight container and place in the fridge to harden and set quicker. It will thicken and be at a piping consistency in about 30 minutes. At this stage you have piping ganache. 3. WHIPPED GANACHE If you want whipped ganache, all you have to do is take the ganache that is slightly set and whip it for about 5 minutes on a high speed to aerate it. It will become lighter in colour and will be fluffy like a buttercream icing consistency. At this stage you have whipped ganache.
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