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In the Name of God بسم الله

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Share your recipes or ideas, food pictures, some good restaurants, anything related to food.
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  2. As salaamun aleikum, When im in the city, its mostly used to heat up the place, lol, with an occasional meal of gyros here and there..The stove top is used every night for dinner. Tonight we had iranian gheimeh(split pea and meat stew). When im at the farm, i dont have an actuall stove. I have a Coleman camp stove with an adapter hose going to a small propane tank and i use it to cook on as well as heating up me room. Probably not the type of answer you were looking for
  3. While l boil on-stove-top, l use the oven to bake hamburger, potatoes and such. l am wondering, how do you use your oven? ls it too big? A lot of unnecessary space? Use something else (even with the higher temperatures)? l know a lot of you think about cooking differently than l do, so what are your concepts?
  4. Farsi to English Herbs & Spices - Sabzi & Adviya Ha Basil rey-han Borage gol gov zaboon Cardamom hel Cayenne Pepper felfel hendi Chamomile ba-bune Chili felfel ghermez Chives tareh Cilantro / Coriander gishneez Cinnamon dahr-chin Cloves mikhake khoshk sho-deh Cress shahi Cumin/Caraway zire Dill shevid Fenugreek shanbalileh Garlic seer Ginger zanjabil Mint nah-na Oregano puneye kuhi Parsley ja-fari Pepper fel-fel Saffron za-ferun Savory mahr-zeh Scallion piyaz-cheh Sesame konjed Spearmint nah-na tohnd Tarragon tahr-khoon Thyme avishan Tumeric zard-choobeh Fruits & Vegetables - Miveh & Sabzijat Apple seeb Beet choghondar Bell Pepper fel-fel dolmeh Cabbage kalam Carrot haveej Cauliflower golkalam Celery karafs Corn zorrat Cucumber kheeyar Eggplant bademjan Garlic seer Green Bean lubijah sabzi Lemon, Lime limu Lettuce ka-hu Onion piyaz Pomegranate anar Peas nokhod farangi Potato sibzamini Pumpkin kadutanbal Radish tarbocheh Sour Orange nah-ranj Sour Cherry albaloo Spinach esfanaj Strawberry toot farangi Tomato gojeh farangi Turnip shalgham Zucchini, Squash kadu Other Bread noon Cheese paneer Chicken morgh Cooked / Baked pokh-teh Cut / Chop ostekhan Eat boh-khor Fire awtish Fish ma-hi Oil roh-ghan Meal gha-zaa Meat goosht Milk sheer Minced khord karde Rice beh-renj Soup ahsh Sour torsh Spicy tohnd Sweet sheer-een Tender nahrm Yogurt mah-st
  5. Just a metal pizza dish which worked out ok. I had it with shakshuka, a Moroccan breakfast dish . Only thing is I used too much oil to coat the pan so I would use less oil if I was doing this again.
  6. substitutes instead of 1 cup of confectionery sugar or powdered sugar: 1 cup of regular sugar + 1 tbsp of cornstarch, which are completely milled together and shaped into powder. https://www.nowaroos.com/Thread-فوت-و-فن-های-قنادی--3691?page=2 https://irancook.ir/list-jaigozin-mavade-ghazaee/ that you must have strong blender with wide blades that you must start process with low power then increase power ,when half of it became powder , stop it &shake half powdered sugar then continue blending with high power of blender. https://parnianmedia.com/page/products/870/طرز-تهیه-پودر-شکر-در-منزل-با-شکر-معمولی/
  7. That's great! What kind of dish or pan did you cook it in? I bought the Chickpea flour, also labeled Besan. I have not made this yet, but I want to. I also keep looking at the cookie recipe by Ashvazdanghe, but I don't have powdered sugar.
  8. I tried this today and it was delicious and surprisingly moist!!! My dad bought gram flour by mistake a few months ago and wasn’t sure how to use it up. You can buy gram/ chickpea flour from south Asian/ Pakistani stores it’s a staple in their diet as it’s used for pakoras.
  9. Should have seen the condensed milk one earlier.. made some before i saw the recipe with some left over syrup had used to make luqaymaat yesterday and used it to sweeten today's cinnamon rolls. It turned out ok, but not like store bought condensed milk. Will try your method.
  10. If you don't have milk, you can use dry milk powder in your recipes. At the website, a commenter said: "When we reached our teenage years, my 3 brothers and I went through huge quantities of milk. My parents used to mix equal parts reconstituted dry milk to regular milk. We couldn’t tell the difference once it was chilled in the fridge." https://andreadekker.com/uses-for-dry-milk/
  11. The recipe said it was from Nice, France, but the za'atar is a Lebanese spice.
  12. I don't have a cast iron skillet either. Maybe a nonstick baking pan? I never follow all the directions.
  13. Download a conversion chart at the link or just take a screenshot of the image below. https://www.biggerbolderbaking.com/wp-content/uploads/2017/01/BiggerBolderBaking.com-Baking-Conversion-Chart.png
  14. I eat a gluten free diet and just came across this. I’ve never heard of this type of bread. What’s the origin? Can’t wait to try it as we have tons of chickpea flour. Also I love the za’atar addition in the recipe! I don’t have a cast iron skillet, could you recommend an alternative?
  15. Familiarity with the method of preparing chickpea pastry bread Beat the oil, powdered sugar and cardamom powder with an electric mixer until completely soft and fluffy. Click here to see the full file of this article with more steps and images ingredients Chickpea flour 400 g Two hundred grams of powdered sugar Two hundred grams of animal butter or solid oil Half a teaspoon of cardamom powder With this amount of ingredients, we will have about 120 pieces of "chickpea pastry". Ingredients needed to make chickpea pastry Two hundred grams of butter or animal solid oil is about the equivalent of a glass of solid oil. 400 grams of chickpea flour, about 25 tablespoons. About ten tablespoons of powdered sugar, a total of 200 grams Half a teaspoon of cardamom powder. Method of preparation Beat the oil, powdered sugar and cardamom powder with an electric mixer until completely soft and fluffy. Add the chickpea flour little by little, beat with an electric mixer until the dough is a little firm. Then we continue to add the chickpea flour, but we also mix it with a spoon, and finally we knead the dough by hand and put it in a plastic bag outside the refrigerator for 24 hours so that it is ready to cook. Open the dough to a diameter of one centimeter with a rolling pin, mold it and place it on a Teflon tray or on grease proof paper. Turn on the oven for half an hour at 160 Centigrade (medium heat) before putting it in oven and place the tray on the top floor of the oven for 15 minutes. After cooling, you can put the sweets in a bowl to be ready to serve. Enjoy your meal Calories in chickpea pastry The total caloric content of sweets is about 4500 kcal. The caloric content of a chickpea pastry (medium size) is about 37 kcal. Click here to see the complete set of fun growing in cooking Tebyan nutrition and cooking department Related posts: tr.shafaqna.com/archives/75900 https://translate.googleusercontent.com/translate_c?depth=1&rurl=translate.google.com&sl=fa&sp=nmt4&tl=en&u=https://article.tebyan.net/75839/%D9%85%D8%B1%D9%88%D8%B1%DB%8C-%D8%A8%D8%B1-%D8%AE%D9%88%D8%A7%D8%B5-%D9%87%D9%84&usg=ALkJrhhgZrtDgofQ0o-fWG2tRKiXro-1RA
  16. Yes, it's possible to grind them, in small batches, but it's very noisy though. If I had some dried chickpeas, I would cook them into yummy soups and stews!
  17. Can you grind dried chickpeas into flour? Maybe in batches using a coffee grinder?
  18. The chickpea flour was too expensive, so I hesitated to order through online shopping. A few days later I thought I will go ahead and order it. Too late. It was sold out. Will have to delay this recipe for some time.
  19. This looks amazing! I'm going to try and find some chickpea flour as well. Please let us know how it turns out!
  20. This might take a while. I'm leaving now to search the Internet for chickpea flour.
  21. From the Fox TV program, "Marred, with Children" In short, daughter Kelly has a Mother-comes-to-school-day and to keep tis short, the other girls ask Kate questions. To answer one question like your post suggests, , Kate picks up the phone and says, ~"Hello. pizza man."
  22. Checking Wikipedia.... I don't know who that is. Should I be offended?
  23. l do some of this, for rice, noodles, emptied-out-boxes. But l always stay-with-the-stove. Like last night, l dumped in whole wheat noodles, lentils, last of a box of brown rice, something else, a couple of chunks-of-cheese . . . brought it to a boil . . . turned the heat way back . . . waited for it to 'blurp' and then shut the heat off . . . After it cooled for a few minutes, l ate it.
  24. You sound like Kate Bundy.
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