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Taalibah, Naqshband66, abu mohammed, member2, queenie
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#46 [Permalink] Posted on 13th December 2013 17:05
Daywalk3r wrote:
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Oh dear two ingredients not really keen on is basil and sage, just can't take to it....think parsley or little bit of mixed herbs is a good alternative to either of the two ingredients, used in any recipe.
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#47 [Permalink] Posted on 13th December 2013 17:07
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Spinach is a good alternative, high in iron and much better in taste, spinach is a complimentary ingredient to fish so it's a good replacement.
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#48 [Permalink] Posted on 13th December 2013 17:11
im sure a single sisters cooking here is better then all the brothers cooking combined ... so probs more fairer if brothers share tips, pics etc Personally i wanna see a brother cook a hydrabadi haleem .... Muadh is always bigging that dish up. We make it quite a bit but its the gujarati version (but taste decent with fresh turkish bread from the many turkish bakerys in our area) which is no way near as thick as hydrabadi
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#49 [Permalink] Posted on 13th December 2013 17:20
Just to say Fauzia's kitchen is East African Indian. My home style.
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#50 [Permalink] Posted on 13th December 2013 17:23
Sister Taalibah: we're being booted off a 'cooking showdown'. And... how can you not like basil - gasp?

To all those brothers who think all sisters are into cooking or are fantastic cooks: though many sisters may be fantastic cooks, baking a frenzy, cooking like insane... some aren't. For some of us, any 'love' for cooking fizzled out early. Some of us don't really care for cooking and aren't all that fussy about food. Alhamdulillah, young and old, male and female, our ummah can cook... though perhaps we don't all cook up elaborate meals such as these - masha'Allah!
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#51 [Permalink] Posted on 13th December 2013 17:49
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Lol sure got booted off...don't mind basil...in small doses...little bit is just right...but find taste can be overpowering....think moderation in everything is just right....but sage, can't stand the taste, never liked it never will.

Two things that we make a lot of is hummus and guacamole...my kids love it...MashaAllah

Sorry sis I'm one of those fanatic cooks...If there's something challenging I got to learn to do it to perfection...think I like to just push myself to the limit....there is no such thing as 'i cant' in my book...it's the way we were bought up....my dad always motivated us by saying....anything you want to achieve in life is possible, never say you can't....always say...you can...Alhumdulillah

but yes....you can never stop learning...always something new to learn إن شاء الله

I'm sure this thread will be of benefit to both brothers and sisters إن شاء الله
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#52 [Permalink] Posted on 13th December 2013 17:54
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everyones welcome to cook of course and share hints and tips...no oppression here inshallah. just thought its fairer on the brothers if their not compared to sisters ...

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#53 [Permalink] Posted on 13th December 2013 17:58
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Nah don't worry...your right...no comparison to a woman's cooking
:-)
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#54 [Permalink] Posted on 13th December 2013 17:59
Wow you guys use very little spices.
From where I come from, fish ll look like this before being cooked:



I ll be coated with masala.
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#55 [Permalink] Posted on 13th December 2013 18:20
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^ thats wont the missus basically wanted me to do - currify it. Theres still plenty of salmon left so probs do a dish over the weekend that has a bit of spice. I like a bit of spice in most stuff also but do now and then like stuff without any spice. Many here like their doner kebabs currified also...which to me is akin to a bidah! ...
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#56 [Permalink] Posted on 13th December 2013 18:35
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aint taken it out of oven yet (giving it another 10mins ...by order of the missus)...but seems the fish may have had some water still left in it as the bottom of the dish has a bit of water so i guess the base of the 'pie' is a bit soggy (which i dont really like in pies..i like it firm) . i did try to throughly dry the fish as much as possible before putting it on the pastry..
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#57 [Permalink] Posted on 13th December 2013 18:50
Insha'Allah it will turn out good.

Next time, you might want to try broiling the fish first, let it cool, break it up in slightly smaller pieces (to get properly coated with the sauce, especially for salmon since it can be quite dry), prepare everything else and wrap it up that way.

You'll find the fish will cook through properly without burning the pastry or getting a soggy on the bottom.
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#58 [Permalink] Posted on 13th December 2013 18:52
BTW: I think salmon tastes best with the skin left on, broiled with as little fuss as possible (just a dab of butter, a bit of seasoning and some garlic, a squirt of lemon, and into the oven it goes!)
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#59 [Permalink] Posted on 13th December 2013 19:36
SubhanAllah, a great Jazakallah to brother Daywalk3r for giving me a great taste. Alhumdulillah it is very nice and I'm very jealous that I can't or have never tried to do it myself.

MashaAllah





Very nice of you brother.
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#60 [Permalink] Posted on 13th December 2013 19:42
That DOES look good! Masha'Allah.
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