belle

I need a recipe for coleslaw, I’ve made it before but I’m not happy with my recipe. Preferably recipe that y’all have tested out!

Also, let’s say I make it over night and serve it the next day will it still be good or should it be made only a few hours before it’s going to be served?

Thanks a bunch!

Jias

You have to made it only few hours before, if you want to serve in the evening made it in afternoon. If served it with burgers the recipe is simple.

Cabbage ---------------- 3 cup shreded
Carrot -------------------1/2 cup shreded
Mayonnaise ------------ 1/2 cup
salt and sugar ---------up to taste

Mix well and if you like then add two tea spoon of fresh cream it make creamy texture and tastes better.

hayaa

Umm, the easiest thing to do would be to buy the coleslaw dressing from your local grocery store. Then mix it well with shredded coleslaw, carrots and celery(if you like). Coleslaw is served best when it's chilled for a few hours so making it the night before is not a bad idea.

If you wanna do the extra work, I can post a recipe for making it from scratch. It's been tried and tested, works beautifully. But I like buying the dressing instead now, saves time, and tastes great if not better.

lazy_daisy

you can add onion for extra flavour and things like shredded fennel or even parsnip.


for an indian version (healthier)

try
a couple of small green (unripe)mango shredded
a quarter or third white cabbage shredded
half meduim onionsliced thinly
a couple grated carrots

dressing

juice of two lemons
chilli sauce 1 teaspoon
half teaspoon mintsauce (or fresh mint/coriander chopped)
and three to four table spoons lowfat yoghurt


mix the lemon, chilli and mintsauce together and yoghurt
pour over veg leave for half an hour to soak up flavours.

nice with grilled/tandoori meats and naan.

belle

Jia: Thank you, your recipe is very simple, i like that!

Hayaa: That's a good idea to buy the dressing, but just in case if you have time after finals i'd love the long verision recipe! Thankoo

Daisy: I knew i could count on you, thank you. That sounds really good, i'm going to try it out. But for the dawat i'm having i have to make it like the traditional coleslaw or the little tart who's coming over won't eat it.

Ira

i use
cabbage
carrots
vinegar
mayo
salt, sugar and pepper

and it turns out fine.

SarahSplendor

Oh, I love this salad. If I remember correctly, someone added apple to it once as well, tasted very good.

Belle what else are you making for the dawat?

belle

Ira do you mind writing down the quantity of the dressing ingredients?

Sarah, I’m hosting the dawat for my sister’s in-laws so I’ve been threatened to make it special.

I’m not sure yet of the menu but this is what I hope to make.

Appetizers: Dill dip, hummus served with bread.

Actual dinner: Chicken kabob on skewers, Spinach and potato’s, tandoori chicken, and than some sort of beef dish kaari maybe and of course the coleslaw per request. And than I just found this place that makes killer naan because I don’t think I’ll have time to make roti.

Dessert: Bread pudding and chai. Maybe that’s a weird combo, I don’t know.

Hopefully someone will wash the dishes afterwards!

SarahSplendor

That's very impressive. I don't know how to make food for more than two people right now, I always get the measurements wrong.

Recipes for tandoori chicken and the spinach and potatos, por favor, if you have time. Thanks.

belle

Sarah, I’m lucky, I’ve learned from my mom who has prepared all by herself for huge dawats.

Here is the recipe for the spinach and Potatoes (aloo Palak)

1 packet frozen spinich. (Or 1lb of fresh spinach, wash carefully though)
2-4 medium sized potatoes peeled, you can leave them whole (if you use small ones), half or cubed
1 clove of garlic chopped
1/2 of teaspoon each of cumin, coriander, red chili powders
Salt according to taste
1/4 tsp haldi powder
2 tbs oil
½ tsp ginger
1 medium sized tomato chopped.
1 small onion chopped.

Heat oil in a pan. Add onions and saute till pink. Add cumin (zeera), coriander, red chili powder, haldi and ginger garlic paste. Mix well. When brown add the chopped tomato When mixed well and the tomato has softened add the potatoes, I usually add the salt at this point. When the potatoes are half done add spinach and cook till water dries.

Tandoori Chicken
The recipe I have is for a large quantity but you can reduce it, the left overs make good sandwiches.

6-10 Chicken drumsticks and/or breast pieces, I remove the skin
1 cup plain yoghurt or 2 cups Buttermilk
1 1/2 tbsp red chilli powder
1 tbsp ginger powder
2 tbsp coriander powder
1 tbsp garlic powder
1 tbsp cumin powder
1/2 tbsp garam masala
2 tbsp salt

Prick the chicken pieces with a fork all over or make deep cuts, this will help with the flavoring and materinating. Take a wide and deep bowl enough to hold all the chicken pieces. Add the yugurt into the bowl. Add all the spices and stir them well. Next add the chicken into the mixture and make sure all of the chicken is covered with the speices and the garlic and ginger. Cover the bowl with a lid and let it stand for 4 hours, if your going to marinate it for longer than put it in the fridge. The more time you marinate it the more the chicken will absorb the spcies and make it yummier. I usually do 6 hours. You can either grill the chicken or bake it in the oven. If you grill it in on a BBQ than brush it with some butter. Bake/grill to your preference, meaning how much you want it cooked.

Garnish;
Cut an onion into rings add some vinegar (or lemon) and salt to it, once the chicken is on the serving platter garish it with the onion rings, green peppers or even some fresh mint or coriander.

Okay I’m so turning into an aunty

Ira

belle: i always eyeball my ingredients while cooking. Sorry dont remember off the top of my head. Can try looking around for you though