Cooking

Autumn Chicken Pot Pie

2010-01-24T10:43:00.000-08:00

RECIPE INGREDIENTS

For the Dough:
1 cup all purpose-flour

1 teaspoon ground ginger

1 teaspoon grated lemon zest

1/2 teaspoon salt

1/3 cup butter, softened

3 tablespoons cold water

For the Filling:
2 cups cooked chicken, chopped (leftover from roast chicken or freshly poached)

2 cups chicken broth (whole can)

1 cup pearl onions, peeled and steamed until tender

2 medium carrots, cut into slices and steamed until tender

1 medium Granny Smith apple, peeled, cored and cut into chunks

1/4 cup dried cranberries

2 tablespoons butter

1/4 cup all-purpose flour

2 tablespoons lemon juice

1 tablespoon fresh ginger, minced

1/2 teaspoon freshly ground pepper

1/8 teaspoon salt

DIRECTIONS

FOR THE DOUGH:
In large bowl combine flour, ginger, lemon zest and salt. With a pastry blender or 2 knives, cut in 1/3 cup butter until mixture resembles coarse crumbs. Sprinkle 3 tablespoons of water over the mixture and toss with fork. The dough should be just barely moistened, enough to hold together when formed into a ball. Add more water if needed. Form the dough into a flat disk and wrap in plastic. Refrigerate while making the filling.

Preheat oven to 450 degrees F.

Drop pearl onions into boiling water for 30 seconds; drain, peel. Steam pearl onions and carrots until tender. In large saucepan over medium heat, melt 2 tablespoons butter. Whisk in flour and ginger until smooth. Reduce heat to low and gradually whisk in chicken broth. Stir in pearl onions, carrots, apples, cranberries, lemon juice and chicken. Let simmer for 5 minutes, stirring regularly. Season with salt and pepper. Spoon filling into deep, 10-inch ceramic or glass pie dish. On a lightly floured surface, roll dough out to a circle, about 12-inches in diameter. Lay the dough over the top of pie dish. Trim and crimp edges. Use a small knife to cut several slits in the center of pie. (Alternatively, make decorative cuts in pie crust before setting it on top of pie.) Set the pie on a baking sheet and place in oven on middle rack. Bake for 15 minutes. Reduce heat to 400 degrees F and continue baking for additional 20 minutes, until pie bubbles around edges and top is nicely browned. Serve while piping hot.

Recipe reprinted by permission of www.eatchicken.com. All rights reserved.
Date Added: 10/01/2008

Italian Chicken Pot Pie from the Boot

2010-01-24T10:41:00.000-08:00

RECIPE INGREDIENTS

2 tablespoons EVOO (extra virgin olive oil)

3 tablespoons butter

1 pound button mushrooms, trimmed and halved

1 one pound bag frozen pearl onions, defrosted, then drained on a kitchen towel to remove excess liquid

4 large garlic cloves, finely chopped

2 large carrots, peeled and thinly sliced

3 celery ribs, thinly sliced

1 teaspoon red pepper flakes, 1/3 palmful

Salt and black pepper

1 24-ounce log prepared plain or flavored polenta (on the refrigerator aisle)

1 one pound ball fresh mozzarella cheese

3 tablespoons all-purpose flour

1 cup dry white wine (eyeball it)

1 quart chicken stock

1/2 cup heavy cream or half and half

2 cooked rotisserie chickens

1 pint red grape tomatoes

1 10 ounce box frozen peas

1 1/2 cups fresh basil, about 25 leaves, coarsely chopped or torn

3/4 cup fresh flat-leaf parsley leaves, about 3 generous handfuls, chopped

1 cup grated Parmigiano-Reggiano cheese, 3 overflowing handfuls

DIRECTIONS

1. Preheat the broiler. Place the rack at the center position or drop the lower or upper broiler pans as far from the heat source as possible.

2. Preheat a large pot over medium-high heat with the EVOO, 2 times around the pan. Add the butter and, once it melts, add the mushrooms and cook for 4 to 5 minutes, to give them a little color. Add the pearl onions, garlic, carrots, celery, red pepper flakes, and a little salt and pepper. Cook, stirring occasionally, 5 minutes longer.

3. While the veggies are cooking, slice the polenta log into 1/4 inch thick disks. One log should yield 20 to 22 disks. Halve the ball of mozzarella, then slice each half into 1/4 inch thick half moons and reserve alongside the polenta disk.

4. Sprinkle the flour into the veggies and stir to combine, then continue to cook for another minute or two. Add the white wine, scraping up any bits on the bottom of the pot with a wooden spoon. Add the chicken stock and cream and bring up to a bubble, then simmer for 10 minutes.

5. Remove all the meat from the rotisserie chickens, tearing it into large bite-size pieces and discarding the skin. Add the chicken meat to the simmering sauce as you break it up. Once all of the meat is in the pot, add the tomatoes and peas and cook for another 2 minutes. Add the basil and parsley; taste to adjust the seasoning.

6. Transfer the mixture to a large oval or rectangular baking dish, casserole, or lasagna pan. (Disposable pans are fine as well but buy two and double them up for sturdiness and to keep the bottom of the pot pie from scorching). Shingle the polenta disks and the mozzarella half moons over the top of the chicken and vegetables, distributing the cheese evenly among the polenta.

7. Sprinkle the top of the assembled dish with the grated cheese and transfer to the broiler several inches from the heat. Broil until the polenta is warm and the cheeses have browned.

Recipe reprinted by permission of Random House 2005. All rights reserved.
Date Added: 09/25/2009

Turkey Potpie

2010-01-24T10:35:00.001-08:00

The familiar blend of poultry, vegetables and pastry is a comforting part of American food culture, but traditional versions are not as nourishing as the cozy name implies. Our enlightened potpie uses reduced-fat sour cream to make a rich sauce and tops the filling with scrumptious whole-wheat buttermilk biscuits. RECIPE INGREDIENTS

For the Filling:

3 teaspoons canola oil, divided

1 cup frozen small onions, thawed

1 cup peeled baby carrots

10 ounces cremini mushrooms, wiped clean and halved

2 1/2 cups reduced-sodium chicken broth, divided

1/4 cup cornstarch

2 1/2 cups diced cooked turkey or chicken

1 cup frozen peas, thawed

1/4 cup reduced-fat sour cream

1/4 teaspoon salt, or to taste

Freshly ground pepper to taste

For the Biscuit Topping:

3/4 cup whole-wheat pastry flour

3/4 cup all-purpose flour

2 teaspoons sugar

1 1/4 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon dried thyme

1 1/2 tablespoons cold butter, cut into small pieces

1 cup buttermilk or equivalent buttermilk powder (see Tip)

1 tablespoon canola oil

Tip: To replace 1 cup fresh buttermilk in a recipe with powdered buttermilk, mix 4 tablespoons in with the dry ingredients and add 1 cup water to the wet ingredients.

IRECTIONS

FOR THE FILLING:
Heat 1 teaspoon oil in a large skillet or Dutch oven over medium-high heat. Add onions and carrots; cook, stirring, until golden brown and tender, about 7 minutes. Transfer to a bowl. Heat the remaining 2 teaspoons oil in the pan over medium-high heat. Add mushrooms and cook, stirring often, until browned and their liquid has evaporated, 5 to 7 minutes. Return the onions and carrots to the pan. Add 2 cups broth and bring to a boil; reduce heat to a simmer. Mix cornstarch with the remaining 1/2 cup broth; add to the pan and cook, stirring, until the sauce thickens. Stir in turkey (or chicken), peas, sour cream, salt and pepper. Transfer the filling to a 2-quart baking dish.

FOR THE TOPPING AND TO BAKE THE POTPIE:
Preheat oven to 400 degrees F.

Whisk whole-wheat flour, all-purpose flour, sugar, baking powder, baking soda, salt and thyme in a large bowl. Using your fingertips or 2 knives, cut butter into the dry ingredients until crumbly. Add buttermilk and oil; stir until just combined. Drop the dough onto the filling in 5 or 6 even portions. Set the baking dish on a baking sheet.

Bake the potpie until the topping is golden and the filling is bubbling, 30 to 35 minutes. Let cool for 10 minutes; serve.

Fish and Green Chili

2010-01-08T06:37:00.000-08:00

Fish___ half kg
Ghee___ 100 grams
Salt and red pepper___ as required
Green chili___ as required
Onion___ 50 grams
Green coriander____ 1 bundle
yoghurt___ 125 grams Prepare the spice and fry with yoghurt and then add fish in it and after cooking it add green chili after cutting them into
4 julian pieces.
After adding chili keep it to heat, check it after few minutes if the chili is tender
then take it out curry is ready.

Fish and Potato

2010-01-08T06:36:00.000-08:00

Fish___ half kg
Gralic___ 50 grams
Yoghurt___ 125 grams
White cumin___ some
Potato___ 125 grams
Salt and red pepper___ to taste
Ghee___ 125 grams
Dried coriander___ some
Fry the fish. Fry half boiled potatoes.
Then fry ghee with coriander and cumin seed.
Then add
salt and red pepper in fish and then add ghee in it and add water to tender it.
When it is cooked
take it out from the stove.

Gram Flour Rowhi Fish

2010-01-08T06:33:00.000-08:00

Fish___ 1 kg
Gralic___ 4 cloves
Seasonings___ 1 tola
Gram flour/bason___ 125 grams
Ginger___ some
Lemon___ 1 no
Salt. pepper, ghee/oil___ as required Wash the fish with salting water and rub lemon juice over it and fry it after dipping it into
gram flour\'s paste in which garlic, ginger, seasonings, salt and pepper are mixed.
On redden
take it out.
Then serve it hot on lay with tomato sauce or chutney.

Coconut Biscuit

2010-01-08T06:32:00.000-08:00

Crumb___ 6 ounce
Egg white___ large 2 nos
Dried coconut___ 3 ounce
Plain flour___ 0.45 ounce
Almonds (powder) ___ half spoon

Spread the paper on the two serving trays.
Beat the egg white.
Add some sugar and mash it.
Mash the plain flour into the powder of coconut.
Cook the mixture into the stove for 25 minutes.
When it becomes cool take out the paper by cutting.
Store it in the air tight tin pack.

Simple Apple Cake

2010-01-08T06:31:00.000-08:00

Plain flour___ 8 ounce
Granular sugar___ 7 ounce
Apple___ 1 pound

Margarine___ 3 ounce
Salt___ 1 pinch
Milk___ 5 large spoon
Barley porridge___ 1 ounce
Egg___ 1 no

Spread the oil on the serving tray and then spread 7 inches rounded circle on it.

Strain the flour and salt into a bowl, beat barley and 3 ounce sugar into milk and knead after adding into the mixture.

Separate some of the kneaded mixture.

Take the mixture and paste on the rounded circle.

Apply milk on the separated kneaded mixture and bake for 30 minutes in the oven or stove.

Cook the rounded circle separately for 5 minutes. If the cake is more brown then cover it.

Keep the remaining sugar and large spoon into the water and cook for 5 minutes after covering.

Spin the water and dried and then cool it.

Cut the cake from the center and fill the sliced apples, eat it at the same day.

It is more delicious on the day when it is prepared.

Cake without filling can be freeze in the refrigerator for 1 or 2 months, cool it for 4 to 5 minutes.

Preparation time: 20 minutes

Cooking time: 50 minutes.

Seedless Raisins Square cake

2010-01-08T06:29:00.000-08:00

Salt___ 1 pinch
Raisin (seedless)___ 3 ounce
Plain flour___ 12 ounce
Cubed sugar___ 3 ounce
Brown sugar___ 3 ounce
Milk___ 4 large spoon
Margarine___ 6 ounce
Eggs___ 2 nos

Spread oil into the 6 ft tin pack and then spread the foil paper.

Spread the Plain flour and salt into a bowl and spread the margarine to make the mixture color same as bread piece.

Mix the brown sugar with the raisin. Beat the eggs and mix into the mixture.

Add coffee milk to knead it well.

Add this into the tin and cook from 1 hour 20 minutes to 1 hour 30 minutes.

Place it to cool.

This cake can be freeze. It can be kept into the refrigerator for 2 months.

Cool for 4 or 5 hours, incase of the unavailability of seedless raisin use mashed dried dates.

Those are available in the closed packs.

Chicken Broast

2010-01-08T06:27:00.002-08:00

Chicken___ 1.25--1.5 kg
Crushed mustard___ half tea spoon
Plain and corn flour___ 3 3 table spoon
Green coriander___ as required
Baking powder___ 0.75 tea spoon
Red pepper___ 1 tea spoon
Doster sauce___ 4 table spoon
Salt___ as required

First of all clean the chicken and cut into small pieces and apply all the spices and leave for 3 or 4 hours and add green coriander leaflets and
mix all the things well.
Then fry it in ghee.
Add ghee into frying pan and fry pieces of chicken one by one and take them out when \'
they become red and serve into a dish.
This will be very delicious chicken.

Chinese Chicken

2010-01-08T06:27:00.001-08:00

Special Chicken Qurma

2010-01-08T06:26:00.001-08:00

Chicken___ 1 kg
Yoghurt___ 250 grams
Garlic___ half tea spoon
Ginger___ 50 grams
Coriander___ 3 tea spoon
Ghee___ 250 grams
Salt___ as required
Cloves___ 8 nos
Red pepper___ 2 tea spoon
ONion___ 2 bundle
Large cardamon___ 6 nos

SPICE NO. 2:
Ginger___ 2 inch piece
Rose water___ few drops
Small cradamon___ 10 to 12
Clove\'s head___ 10 to 12
Peeled large cardamon___ 2 or 3

First of all brown the onion into ghee and grind it.
Then add all the spices and chicken in it and heat them well and beat 250 grams of curd and mix in it.
Dry its water and heat it and add browned onion in it.
Now add spice no. 2 in it.
If chicken is tender and leaves spices then leave it to heat and add few drops of fragrant water or rose water in the end.
It is raedy now.

Green Chicken Masala

2010-01-08T06:25:00.000-08:00

Chicken___ 1 no
Green chili___ 8 nos
Chopped ginger___ 1 table spoon
Crushed black pepper___ 1 tea spoon
Green coriander____2 bundles
Salt___ to taste
Covered garlic ___ 6 nos
Onion___ 2 bundles
Oil___ 1 cup
Yoghurt___ half cup
Lemon___ 3 to 4 nos Wash chicken properly with half warm water then apply salt, garlic and cook in the boiler without covering.
When water dries remove it.
Heat oil into a boiler.
And golden brown the onion.
When onion becomes golden brown then take it out and spread on a newspaper
so that it will become crispy then add chopped chutney and fry them togather.
Heat oil into a frying pan and slightly fry the boiled chicken and add into the chutney\'s boiler
when all the pieces are fried then add lemon\'s extract and onion pieces.
Leave to heat for 5 minutes.
Keep the fire low.
Serve it with hot rice and oily breads.

Chicken White Qurma

2010-01-08T06:23:00.002-08:00

Chicken___ 1 no
Water___ 1 cup
Ginger, garlic paste___ 2 table spoon
Whole black pepper___ 8 or 10 nos
Crushed white pepper___ 2 table spoon
Planta oil___ 1 cup
Salt___ to taste
Green chili___ 6 nos
Onion___ 250 grams(peeled)
Coconut___ half cup
Almond___ one cup(peeled)
Whole red chili___ 6 or 7 nos
Cinnamon___ 2 pieces
White cumin___ 1 tea spoon
Clove___ 5 or 6 nos
( Mix coconut and almond into yoghurt after grinding)

(Prepare the paste of onion, green chili, ginger and garlic with water)

Heat planta oil into vessel and make it brown after adding seasoning.
Fry on a low fire after adding onion mixture.
Remember that onion should not fry to brown.
Then add yoghurt mixture and fry for a while.
FRy after adding chicken, salt and white pepper until oil appears separately when it gives aroma add 1 cup of water and add whole red chili then heat for 15 minutes. Delicious white qurma is ready.

Murgh Mussalam Kebab

2010-01-08T06:23:00.001-08:00

Chicken___ 1 no
Onion___ 2 bundle
Salt___ as required
Garlic___ 2 small spoon
Ghee___ half cup
Turmeric___ half small spoon
Crushed ginger___ 2 small spoon
Clean the chicken and remove the waste from it.
Then wash it well. Knead meat well.
Grind all the spices and apply on meat.
Heat ghee into a boiler and make it almond\'s colour.
Add into chicken.
If chicken is large add 1½ cup water other wise 1 cup water is enough.
When is dries check tyhat chicken is tender or not.
And spice smeel is removing.
Fry it to red.
Then for heat plave on low flame.
After few minutes draw from the stove.
Delibrately we did not add yoghurt because yoghurt is essential with these kababs but some people do not like yoghurt or they get cold on eating yoghurt.
In every respect people who like yoghurt they can use yoghurt.
But beat it well and add salt in it.

Chicken Nuggets

2010-01-08T06:21:00.000-08:00

Chicken peices___ half kg(cut into cubes)
Bread crumb___ 250 grams
Plain flour___ half cup
white pepper(crushed)___ 1 table spoon
Corn flour___ 2 table spoon
Oil___ as required
Chicken cube mixed plain flour___ 1 table spoon
Eggs___ 2 nos
Salt___ as equired Add all the above mentioned ingredients into the chicken except bread crumb.
Mix well and leave for half an hour. Heat the oil into a deep frying pan, when
the oil is heated spread the bread crumb on the chicken and deep fry it, keep on stirring
When it becomes golden spread it on the newspaper and sprinkle a pinch of bason or gram flour on it.

Chick Qurma

2010-01-08T06:19:00.000-08:00

Large chick___ 1 no
Ginger clove___ 1 no
Onion___ 2 nos
Clove___ 3 nos
Red pepper___ 1 small spoon
Seacsoning___ 1 small spoon
Green chili___ 2 0r 3 no
Green coriander___ 1 bundle
Salt___ to taste
Yoghurt___ 125 grams
Cloves___ 3 no
Turmeric___ 1 small spoon
Crushed cumin seed___ 1 small spoon
Large raisin___ 12 grains
Cumin seed crushed and roasted___ half large spoon
Ghee___ to taste Cut the onion and green chili into the fine julian slices. Clean the chick and
cut into pmtimal pieces, fry the ghee and add yoghurt and crushed apices and then
add the pieces of chick and fry them untill they becomes red. After than that pour
seasoning, cumin seed, turmeric, salt, both chilies and water into the boiler.
Keep the flame low. When the gravy is ready prepare dense or viscos soup of it
and take it out then.

Chicken Roast

2010-01-08T06:17:00.002-08:00

Chicken___ 1 and half kg
Crushed black pepper___ 1 table spoon
Ginger(chopped)___ 1 table spoon
Yoghurt___ 1 cup
Lemon___ 3 nos
Salt___ to taste
Oil___ 2 cup Mix well cleaned chicken pieces, ginger, garlic, yoghurt and salt into a boiler and boil on a low flame without adding water.
When water dries then stop the flame.
Take out the boiled chicken pieces from the boiler and place them separate.

Leave the boiler
as it is. Heat the oil into a frying pan.
When it becomes hot then add chicken pieces and fry them to golden brown and add them into boiler.
After adding the whole chicken spread chopped black pepper.
Add lemon juice and place the boiler on the pan and place on hean on a very low flame.
Delicious roast chicken is ready after 10 minutes.

Chicken Tomato

2010-01-08T06:17:00.001-08:00

Chicken___ 1 no
Ghee___125 grams
Ginger, garlic crushed___ 2 small spoon
Tomato____ half kg
Onion___ 250 grams
Red pepper___ 1 small spoon
Salt___ to taste
First of all clean the chicken and wash its pieces then apply garlic, ginger and salt on it and leave it.
Red the onion into a vessel after heating the oil.
Then fry chicken in it.
Add turmeric and pepper in it.
Wash the tomatos well and cut into pieces and add into chicken so that tomatoes will tender.

Chicken Chiliz With Vegetable

2010-01-08T06:15:00.000-08:00

Boneless chicken___ half Kg (small pieces)
Kashmiri pepper___ 4 nos(remove the seed from the center and cut into julians)
Garlic cloves___ 6 nos (julians)
Soya sauce___ 2 table spoon
Salt___ according to requirement
Corn flour___ 1 table spoon
White pepper crushed___ 1 tea spoon
Chicken cube mixed plain flour___ 1 table spoon
Onion___ 2 cubes
Carrot___ 2 nos (rounded slices)
Sesame oil___ few drops
Oil___ 4 table spoon
White vinegar___2 table spoon
Sugar___ 1 tea spoon

First of all spread the piece of chicken at one place and with any heavy knife mash it lightly. Then add garlic cloves, one spoon of Soya sauce, one spoon of vinegar, half spoon white pepper, sugar, salt, half plain flour and leave it for half an hour. At the time of serving add 2 spoon of oil into deep pan and heat it, then add marinated chicken and high the flame and cook the chicken the chicken with stirring then dissolve corn flour into one cup of water and keep the stirring when the sauce becomes viscous turn off the flame. Add all vegetables into a bowl with Soya sauce, vinegar, plain flour and white pepper and mix it. Add them into a large frying pan and serve hot.

Chinese Chicken

2010-01-08T06:14:00.001-08:00

Chicken Chiliz With Vegetable

2010-01-08T06:13:00.000-08:00

Chieken Corn Soup

2010-01-08T06:12:00.000-08:00

Pakistani salt___ according to requirement
Eggs___ 4 nos
Corn ___ one cup
Chicken soup___ 12 cups
Fine pieces of chicken___ half cup
Corn flour___ half cup
Ajino moto___ (Chinese salt)___ 2 small spoon
Separate the meat of one kg chicken from its chest and leg piece. (This substance can be used to prepare chilies) add water and salt in the bones and pieces and then place them on stove and heat at low flame for the preparation of soup and softening of meat.
If dried corns are obtained so soak them overnight.
And in the morning boil them and then mash them.
When the meat becomes soften and soup is prepared drain the soup and add the grinded pieces of corn.
Add pieces of meat from which soup was prepared.
Cook it for sometimes.
Add Chinese salt in it with Pakistani salt.
Mix the corn flour into the boiling water and stir with the spoon.
Due to stirring lumps are not formed.
After one or two boils add beaten eggs in it and stir this mixture after the formation of thread like network and when it becomes viscous take this out from the stove and eat hot.
With this soup present chili sauce and julians of green chili that are soaked in vinegar.
If you feel that bones and meat are less in the soup then add 3 or 4 chicken cubes after dissolving into water. Chicken cubes are available at cheap prices in the local markets.
With one cube two cups of soup can be easily prepared.

Chicken ChowMein

2010-01-08T06:11:00.000-08:00

Boneless chicken ___ half kg( cut into small pieces)
Soya sauce___ 3 table spoon
green onion leaves___ 1 cup
Chicken cubes___ 2 nos
Capicum___ 3 nos
Oil___ 4 table spoon
Add bean sprouts and leaves in the end
Chicken cube mixed plain frlour___ half table spoon
Sugar___ 1 tea spoon
White pepper(crushed)___ 1 tea spoon
Corn flour___ 1 tea spoon
Black pepper(crushed)___ 1 tea spoon
Cabbage___ 1 Flower
Bean sprouts___ 1 cup
Whit vinegar___3 table spoon
Salt___ as required
Carrot___ 3 nos
Noodles___ 1 packet
Sesame oil___ few drops
ginger, garlic(grinded)___ 1 tea spoon

First of all add 1 spoon of vinegar, 1 spoon of soya sauce, salt and corn flour into the chickenand leave it for half an hour.
Heat alot of water into a large vessel, when the water becomes boiled add noodles with 1 spoon of oil, when the noodles becomes tender, strain them by strainer and wash the noodles with cold water by tossing them and add 1 tea spoon of oil to avoid the stickiness og noodles.
Heat the oil into a large vessel. add onion and heat till it becomes brown. Add garlic and ginger and lightly fry it.
When the water dries add vegetables and cubes then add soya sauce, vinegar, salt, white and blacl pepper
plain flour and chicken and fry for 5 minutes, then add noodles and mix them.Heat after adding bean sprouts,
leaves and sesame oil and serve hot.

Chicken Manchurian

2010-01-08T06:10:00.000-08:00

Chicken boneless___ half kg cut into cubes
Ginger, garlic paste___ 1 table spoon
Onion___ 1 bundle(unripe crushed)
Sugar___ 1 table spoon
Pine apple cubes___ 1 table spoon
Soya sauce___ 1 table spoon
Tomato sauce___ half cup
White vinegar___ 2 table spoon
Chicken cubes mixed plain flour___ 1 table spoon
White pepper crushed___ 1 tea spoon
Oil___ 2 table spoon
Salt___ to taste
First of all add vinegar, soya sauce, salt, sugar and one table spoon corn flour in chicken and leave for half an hour.
Manchurian\'s hot plate is easily available at market but if you do not have then place any iron\'s tray at a very low flame
so that it ishot well.
Heat oil into a deep frying pan at a very low flame.
Add garlic and ginger and fry lightly and add onion, when it becomes light pink
then add tomato sauce, white pepper, pineapple cubes and corn flour and add plain flour with it and stirr quickly. When the sauce becomes viscous
then chicken manchurian is ready now pour this chicken manchurian on the heated tray or plate and serve it quickly.

Shao Chuao Fish

2010-01-08T06:09:00.000-08:00

Fish___ 1.5 or 2 kg
Ginger___ 2 or 3 pieces
Red pepper___ 1 tea spoon
Beet slices
Salt___ 2.5 tea spoon
Green onion___ 3 nos
Red pepper whole___ 1 no
Orange\'s peel___ half tea spoon
Ghee___ 2 table spoon

INGREDIENTS FOR SAUCE:

1.5 table spoon corn flour, prepare mixture into 6 table spoon water
Soya sauce___ 2 table spoon
Vinegar___3 table spoon
Tomato puree___ 3 table spoon
Chili sauce___ 2 table spoon
Orange\'s juice___ 3 table spoon
Sugar___ 2 table spoon

Clean the fish well and apply crushed ginger and salt inside and outside the fish. Leave for one hour
After one hour add ghee into it. Cut the onion into fine julians. Cut green chili, orange;s peel,
red chili and beet into fine julians. Add all these things into basin or gram flour and pour sauce mixture into it
place fish into deep side heat proof dish and provide steam for 20 minutes. If water is gathered into dish remove it.
Heat the 2 spoon ghee into a frying pan. When it is heated well then add vegetables and fry on a very sharp fire
for 0ne and half minute.Stirr continously untill this mixture becomes viscous. Now pour the sauce, fish and vegetables
into a frying pan and serve after few seconds. This dish is use with rice also.

Chinese Chicken Drumsticks

2010-01-08T06:07:00.000-08:00

Drumsticks___ 12 nos(deep cut)
Soya sauce___ 2 table spoon
Honey___ 1 table spoon
Black pepper crushed___ half tea spoon
White pepper crushed___ 1 tea spoon
Chicken cube mixed plain flour___ 1 table spoon
White vinegar___ 2 table spoon
Salt___ as per taste
Sugar___ 1 tea spoon
Oil___ according to requirement
Eggs___ 4 nos (beat the yolk and white part separately)

First of all wash the drumsticks with hot water into the bowl and add plain flour, sugar, vinegar, honey, soya sauce, white and black pepper, salt and yolk and leave it for 1 hour.
At the time of frying beat the white part of eggs and dip the drumstick into it and then deep fry it at low temperature. When it becomes golden brown take it out and place it on the tissue paper to absorb the extra amount of oil. Sprinkle a pinch of gram flour or bason over it.

Sekh K Pasady

2010-01-08T06:06:00.000-08:00

Pasanday___ 1 kg
Salt___ to taste
Seasoning___ 25 grams
Iron rods___ 1 kg
Red pepper and poppy seed___ 4/4 spoon
Roasted grams___ 125 grams
Ginger___ 2 inch piece
Straws___ 12 nos
Thread and salt___ as required

Wash pasanday and add salt, dry papaya white cumin(crushed) and with this add garlic after grinding it.
Leave it for 2 hours. Grind poppy seed, salt, ginger, pepper, grams etc on a slab and after 2 hours add these things into pasanday.
Then tie pasanday like thread int the needle into the iron rods and tie with the threads on the iron straws so that pasanday will be straighten on the rods.
Now heat the rods on the low fire of coals.
When they are red then turn them on the other side. Likewise keep on turning the rods on the fire so that all the parts cook well.
Now red the onion into ghee and then grind it and add yoghurt and again spread it on the rods and again heet it.
In the middle keep on adding the remaining oil of onions so that it will become red well.

Beef K Pasandy

2010-01-08T06:05:00.000-08:00

Pasanday___ half kg
Roasted grams___ 25 grams
Ghee___ 125 grams
Salt___ to taste
Yoghurt___ 250 grams
Crushed seasoning___ 2 tola
Poppy seed___ 2 and half tola
Crushed red pepper___ as required
Green coriander___ 1 small bundle
Dried Kachri(unriped papaya)____ 1 no
Wash pasanday with water and keep separate then prepare mixture of yoghurt, seasoning, poppy seed, grams, dried kachri, salt and pepper(grind them all)
and water in this mixture and mix well this mixture.
Apply this mixture on pasanday and leave it to this condition for some time.
If refrigrator is available then keep these pasanday into it otherwise place them into any
cool place and sheltered place and cover it with any cloth. Then add ghee into a boiler and place it on a fire and fry it well then add yoghurt mixed pasanday in it and place on fire and cook them for 20 to 25 minutes.
Yoghurt\'s whey will tender the pasanday very quickly. When yoghurt\'s whey is dried it means that pasanday are ready now.
If pasanday will not tender by the yoghurt\'s whey then add some more water.
Then take the boiler out of the stove and add chopped coirander in it. Serve it hot.

Daam K Pasandy

2010-01-08T06:04:00.000-08:00

Pasanday___ 1 kg
Ghee___ 250 grams
Black pepper___ 10 nos
Red pepper___ 4 large spoon
Roasted grams___ 4 spoon
Ginger___ 2 inch piece
Cardamon___ 3 nos
Onion___ 2 nos
Yogurt___ 250 grams
Seasoning___ 1 tea spoon
Poppy seed___ 4 tea spoon
White cumin___ half spoon
Garlic___ 1 bundle
Green spice___ as required
Papaya___ optimum quantity
Salt___ to taste

Wash pasanday and dry after pressing into cloth.
After then that marinate them with the grinded papaya
for 1 and half hour.
Fry all the spices and spread over the pasanday and heat the ghee and these things in it.
When all the spice mix in it so cover it and cook on a very low flame.
Heat after adding some ghee in its surrounding.
Place more coals on it and keep the flame low.
When they becomes red from both side then draw them into a dish and sprinkle ginger, green chili and mint after cuting.

Irani Koftay

2010-01-08T06:03:00.000-08:00

Minced meat dry___ half kg
Raisin___ 25 grams
Fragrant water___ 4 large spoon
Cardamon___ 5 nos
Onion___ half kg
Seasoning___1 tola
Ghee___ 250 grams
Almond___ 25 grams
Saffaron___ 2 mashay
Pistachio___ 25 grams
Gram pulse___ 50 grams
Salt, pepper___ to taste Add minced meat and all spices with the gram pulse into the boiler with water and leave to cook so that the pulse is tender.
On the drying of water grind all the things on the slab.
Fry onion tussels into ghee. Prepare soup of the remaining ingredients serve fried minced meat balls in it.
All the efforts are useless if food is prepared tasteless and a little intellingce make it tasteful.

Nihari

2010-01-08T06:02:00.000-08:00

Meat___ 1kg
Large cardamon___ 8 nos
Ginger, garlic grinded___ 1table spoon
Salt___ to taste
Flour/Plain flour___ 3tea spoon
Crushed seasonings___ 1 tea spoon
Aniseed___ 3 table spoon
Tube bones___ half kg
Onion___ 1 bundle
Dry ginger___ 5to6 table spoon
Oil___ one and half cup
Ginger julians___ 1 table spoon
Red pepper crushed___ 1 table spoon
Turmeric___ 1 tea spoon
Heat the oil into a boiler, gloden brown the onion.
When it is golden brown then add ginger, garlic, turmeric, pepper, half seasoning and salt and fry it lightly and then fry after adding meat and tube bones.
Add 4to 5 glass of water and tie dry ginger, aniseed and large cardamon into a piece of cloth and add in the boiler and let it cook on low flome after covering the boiler. When the meat is tender so take out the muslin bundle and extract all the juice by pressing it in a strainer.
Add seasoning and ginger and heat on a very low flame. Add some green chili after sliting it delicious nihari is ready. Have it with hot naan or qulcha.

Mix Vegetable Rice

2010-01-08T06:01:00.000-08:00

Eggs___ 4 nos
Green peas___ 1 spoon
Mushrooms___ 4 nos
Sliced onion___ 2 spoon
Soup___ 3 spoon
Boiled rice___ 3 cups
Butter___ 1 spoon
Salt___ 1 tea spoon Beat the eggs into a bowl for 10 minutes.
Add half of the salt. Heat the oil into large frying pan.
Fry the onion in it. Add beaten eggs in it.
Keep the flame
low to optimal limit. Fry eggs or onion. Add rice.
Sprinkle the remaining salt over them. Cook for 2 minutes, add green peas and mushrooms in it, stirr
continuosly so that rice will become soft.
Stirr rice slowly so that they will not mix up into each other.

Madrasi Briyani

2010-01-08T06:00:00.000-08:00

Rice___ 1 kg
Ghee___ 250 grams
Milk___ as required
Green coriander___ 1 bundle
Small cardamon___ 5grains
Gralic___ 125 grams
Mint leaves___ 1 nubdle
Clove___ 5 nos
Salt___ to taste
Meat___ 1 kg
Yoghurt___ 250 grams
Tomato___ 250 grams
Red chili___ few
Ginger___ 100 grams
Green chili___ 125 grams
Black cumin___ 2 tea spoon
Cinnamon___ 3 pieces
Saffaron or yellow color___ optimum quantity
First fry the onion into ghee and add whole green chili in it. Then after awhile add coriander and mint. Then add white pepper and all the other spices and fry the meat.
Add tomato and yoghurt in it. When it is fried well then add approximately 3 liter water and leave for cooking. When 2 or 4 boils comes into water then add washed rice in it.
Let it cook for a while.
When it is about to boil then
add saffaron or yellow color after mixing into milk before compklete boiling and leave for further cooking.
When the rice left to tender one about let it heat and draw it after 15 minutes.
Biryani is ready now.

Green Chanay Ki Briyani

2010-01-08T05:59:00.000-08:00

Meat___ 1 nad half kg
Ghee___ 375 grams
Large cardamon___ 2 toal
Onion___ 250 grams
Yoghurt___ 250 grams
Rice___ 1 and half kg
Cloves___ 2 tola
Saffaron___ 2 masha
Ginger___ 2 tola
Salt___ 3 tola
White cumin, milk, green gram___ 125 grams

Keep separate meat pieces after applying salt mixed ginger\'s extract.
After sometime apply yoghurt on them.
Then after few minutes, redden the onion into 8 tola and 4 masha ghee and roast meat and yoghurt in it and add coriander\'s water in it.
When this water becomes dry spread boiled rice with milk on the meat.
On one side spread bot\'s grain and close the mouth of boiler with kneaded flour.
Then stop the flame and replace the fire with coals.
Then draw it from the stove.
To keep the rice color more yellow add saffaron in it.

Khoy Ki Barfee

2010-01-08T05:58:00.000-08:00

Sugar___ 1 kg
Condensed milk___ 1 kg
Aroma___ accordingly
Spread the condensed milk into any vessel and dry.
Then heat the sugar after mixing
approximately half liter water.
Sugar becomes like the sweetner but provide the fire
and stirr and when it about to turn again in the form of sugar then drwa it and mix the condensed milk
, dissolve it well.
Then after a while add fragrant water and freeze into any vessel.
Put the silver paper on it and cut into the slices and eat it.

Balai dar Qurma

2010-01-08T05:57:00.000-08:00

Meat___ half kg
Onion___ 250 grams
Ginger___ 1 small bundle
Clove___ 6 nos
Black pepper___ 11 nos
Nutmeg___ 1 no
Yoghurt___ 125 grams
Ghee___ 150 grams
Gralic___ 1 bundle
Coriander and white cumin seed____ 2 2 pinch
Small cardamon___ 3 no
Nutmeg___ 2 masha
Red pepper, salt, fragrant water___ to taste
Cream____ 125 grams
Grind and keep the onion and garlic separately.
Then fry the ghee and fry onion tussels in it and
draw them out of the boiler into any plate.
Then add grinded garlic into the boiler and
cover the boiler.
When the meat is about to red for few minutes then add yoghurt and salt in it and again fry it,
after few minutes add crushed coriander, white cumin seed, red and black pepper, ginger, clove in it.
But then add water into the meat and leave to tender and when it is tender add nutmeg and small cardamon into the
boiler after grinding them into fragrant water.
Let the gravy cook for 2 or 3 minutes then add well beaten cream into it and add water acoording to the gravy.
Take the boiler out of the stove after cooking for 20 minutes.

Channa Ki Daal Ka Bhurta

2010-01-08T05:54:00.000-08:00

Gram pulse___ half kg

Ghee___ 125 grams

Ginger___ 1 inch piece

Onion___ 2 cloves

Red pepper___ 1 tea spoon

Salt___ as required

First of all boil the pepper, pulse and ginger.

Then mash or grind them on the slab.
Heat the ghee into the frying pan and add rounded and thick bundles of onion into it.
When the onion turns soft add red chili, salt and grinded ginger in it.
Then mix the grinded gram pulse into it and roast it well. When it is roasted well take it out and add crushed seasoning and cut coriander leaves.
Potato and brinjle bhurta can also be prepared with the same recipe.
For more use this bhurta can be prepared in the bread also, which is called battery bread. In the drizzling and raining this battery bread is gives extra ordinary enjoyment.

Khrasani Briyani

2010-01-08T05:52:00.000-08:00

Meat___ 1 kg
Rice___ 1 kg
Cradamon___ 3 tola
Onion___ 125 grams
Ginger___ 2 tola
Milk___ 2 tola
Ghee___ 250 grams
Clove___ 3 tola
Saffaron___ 3 masah
Black cumin seed___ as required
Salt, black pepper___ 2 tola
Cumin___ as required
Marinate the meat with salt, ginger extract and onion water and leave it then add saffaron, black pepper and cardamon into yoghurt and marinate the meat with it.
THen add cumin into alarge vessel and spread the layers of meat pieces into it and press the cloves on them.
Boil the rice then pour 2 fists of rice and one bowl of water on the meat and place the boiler over flame
and keep the fire strong.
Then add the remaining rice in it and add the remaining ghee over it and seal the boiler with flour.
Keep the fire more stronger and also place some fire upon the boiler.
After a while biryani\'s water becomes dry and it will gives
ghee sound at this time remove the fire from the boiler and heat it on coals only, do this procedure for maximum 20 minutes.
THen take out the biryani from the stove.
Serve it hot on the lay and have a praise for yourself from the guests.

Parcha Pasandy

2010-01-08T05:51:00.000-08:00

Pasanday___ half kg
Ginger___ 1 small bundle
Cinamon ___ 1 piece
Ghee___ 100 grams
Vinegar___ 50 ml
Onion___ 2 0r 3 bundles
Cloves___ 4 nos
Small cardamon___ 4 nos
Coriander___ as required
Red pepper, salt___ as required

First of all cut the onion\'s bundles into the shape of tussels. Likewise chop the ginger finely.
Fry some tussels of onion into ghee and draw them out and grind them then add meat pieces into ghee and keep the fire high.
When pieces of meat becomes fry well then draw them out of the boiler and keep them saparately.
Add coriander, red pepper, salt, garlic and remaining onion into water and fry this grinded mixture of spices into
ghee.
When it becomes red and it leaves ghee then add meat pieces, cloves, cinnamon and small cardamon into boiler and fry them by mixing with the spices.
When the meat is about to red then add water which is enough to tender meat.
Donot keep more soup.
Add vinegar and close the mouth of boiler for few minutes.

Sada Pasandy

2010-01-08T05:50:00.000-08:00

Pasanday___ half kg
Onion___ 2 bundles
Gralic___ 1 bundle
Yoghurt___ 125 grams
Green coriander___ 1 bundle
Dry coriander___ 3 pinch
Ginger___ 1 small bundle
Crushed seasoning___ 1 pinch
Ghee__ 125 grams
Salt___ to taste Cut the tussels of onion. Then add some of them into ghee and place on the stove and fry ghee. When the onion becomes red then draw it out from the ghee. Add this onion into the gravy when it is prepared. Grind onion, garlic, red pepper
and coriander on the slab with water. Add this into ghee and fry it whenever spices are added to the boiler provide few drops of water. Keep this procedure continue till the spices are red and leaves ghee. Then add pasanday in it and fry it.
Add yoghurt after few minutes. It will leave water fry pasanday into this water. When they become red then add water to tender them and cover the boiler. Check it after 20 to 25 minutes. If water is dried and pasanday are not tender then add
some more water. If they are tender then take out the boiler from the stove and add seasoning and chopped coriander in it and cover for few minutes. After then that start taking out the curry they will be delicious and tasteful for eating.

Bhony Howy Psandy

2010-01-08T05:49:00.000-08:00

Pasanday___ half kg
Gralic___ 1 bundle
Crushed seasoning___ 2 pinch
Cradamons___ 5 or 6 nos
Salt___ to taste
Ghee___100 grams
Ginger___ 1 small bundle
Yoghurt___ 125 ml
Green coriander___ 1 bundle

Fry ghee and add tussels of onion and make them red and take them out from the boiler and place into a plate.
Then fry them after adding ginger, cardamons, yoghurt and pasanday.
Yoghurt leaves watyer untill this water dry so keep on frying.
Then add crushed spices and red pepper into yoghurt.

Fry this spice with meat by providing few drops of water. When pasanday and spice leaves water then add water to tender the meat. Its quantity should be as above as two fingers above it.
If the meat is fresh and soft then pasanday will tender within 45 minutes.
Now fry them one more time.
When the meat and spice leaves water then draw the boiler out of the stove and add chopped coriander and fried onion on it and keep the
boiler\'s mouth close for few minutes.
After then that it can be opened and curry can be drawn. For apsanday pieces of meat must be cut with the knife
by this they will tender rapidly.
And they cook delicious more.

Nargisi Koftay

2010-01-08T05:48:00.000-08:00

Simple Champ

2010-01-08T05:47:00.000-08:00

Chop___ half kg
Egg___ 2 nos
Green chili___ as required
Crushed white cumin seed___ 1 spoon
Ghee___ 150 grams
Green coriander___ as required
Crushed seasoning___ 1 spoon
Salt___ to taste
First break the eggs and beat their white and yolk then add crushed spices, dried coriander and white cumin in it and beat again for few minutes.
After then that add water into boiler to make the rice boil and keep the fire strong. Add red pepper, chop, green coriander and green chili in it and cover the boiler.
When the chop is tender then add eggs and fry in ghee after dipping into the mixture.

Arher ki shah pasand daal

2010-01-08T05:46:00.000-08:00

Pulse(arher)___ falf kg
Crushed dried coriander___ 4 tola
Turmeric___ 6 masha
Garlic___ 1 tola
Dried parings of mango___ 2 tola
Ginger___ 1 tola
Lemon___ 1 no
Red pepper___ 5 tola
Salt___ 2 tola
Onion___ 3 tola
Yoghurt___ half kg
Seasoning___ 1 tola
Green chili___ 5 tola
Ghee___ 150 grams

Roast the crushed spices with the 100 grams ghee and again roast it after adding pulse.
Add yoghurt into the boiler.
When the whey of yoghurt dries again roast it.
Add water according to the requirement to dissolve it. Now add the crushed parings of mango and take it out after giving one flame or blaze.
Fry the garlic in the ghee and add into the pulse with seasoning, ginger, green chili and lemon extract.
( some royal chefs keep the quantity of mango parings, pepper, pulse and ghee equal and all the other ingredients according to requirements).

Paneer Ki Briyani

2010-01-08T05:45:00.000-08:00

Rice___ 1 kg
Cheese___ 250 grams
Saffaron___ 2 masha
Ginger___ 2 toal
Salt___ 3 tola
Ghee___ 375 grams
Cloves___ 1 tola
Onion___ 125 grams
Plain flour___ 3 tola
Yoghurt___ as required
Meat___ 1 kg

Cut the cheese into slices.
Mix the water into the plain flour and make it hard then cover it on the pieces and fry it some ghee and keep it separate.
Then fry the pieces of meat into ghee and spread cardamon, saffaron after mixing intto yogurt on the meat
Now place these pieces into the boiler nad place the pieces of cheese on them and also place tussels of onion, ginger, cloves and some ghee and then spread the layer of boiled rice.
Then heat the remaining ghee and spread it over rice and cover the mouth of boiler.
If rice are hard then add some water before covering the mouth f boiler.
Place the fire on the closed boiler and in the surroundings of closed boiler.
Cheese biryani will be prepared.

Daam Pukht Briyani

2010-01-08T05:44:00.000-08:00

Meat___ 2 kg
Ghee___ 375 grams
Large cardamon___ 2 tola
Saffaron___ 2 masha
Ginger___ 5 tola
Rice___ 1kg
Clove___ 2 tola
Yoghurt___ 2 kg
Onion___ half kg
Cumin seed___ as required
black pepper___ 1 tola

Marinate the meat with salt, saffaron, onion and giner and leave for a while. Then add cumin seed, large cardamon and remaining saffaron into yoghurt after grinding them, spread this mixture on the meat slices and place in the bottom of the boiler and add some ghee in it.
After then that seal the mouth of voiler with flour and provide wooden flame.
Check the boiler on and off.
When it gives the sound of ghee then consider its yoghurt is dries.

Lower dowm the fire and heat it over burning coals.
After then that open up the sealed boiler and add remaining ghee in it and place the fire surrounding above it.
And again draw it again from the close fire.
For all the family and guests delicios Dum pukht biryani is ready now.
Serve the eaters.

gajar methi allo

2010-01-08T05:43:00.002-08:00

Potato___ half kg
Fenugreek___ 200 grams
Onion___ 200 grams
Tomato___ 50 grams
Carrot___ half kg
Gralic___ 10 grams
Ginger___ 20 grams
Red pepper(crushed)__ as required
Black pepper___ 12 nos Scratch or peel the garlic, onion and ginger finely. Peel and cut the carrots and potatos.
Clean the fenugreek well and cut finely. After that heat the oil into a boiler.
Add onion in it and heat it to red and add crushed red pepper, salt, garlic and tomato and heat the spices.
Then provide few drops of water and add chopped carrots, fenugreek, potato and fry it. After 3 minutes
add water according to the requirement and cook at medium flame after covering it.
Then add black pepper in it.
Cook for further 10 minutes on a very low fire.
Then take it out from the fire. Delicious potato, carrot and fenugreek gravy is prepared.

Qeema and Ghiya

2010-01-08T05:43:00.001-08:00

Minced meat___ 250 grams
Ghee___ 125 grams
Coriander___ as required
Citrus___ as required
Onion__ 2 bundles
Cumin white___ as required
Pumpkin___ 1 no medium size
Crushed red pepper___ as required
Black pepper___ as required
Salt___ to taste
Green coriander___ as required
Green chilies___as required

Remove the cover of pumpkin. Remove the pulp that contains seeds.
Cut the remaining pumpkin
into small pieces like the minced meat.
Leave the minced meat after adding salt.
Now prepare the
tussels of onion into ghee and after drawing them from the ghee fry red pepper, salt. black pepper,
cumin and coriander water crushed spices.
Then fry after providing the few drops of water.
Keep it frying
even it becomes red and leave ghee by providing water so that it would not stick with the boiler
and becomes bitter then add minced meat in it and cover it for tenderizing after adding water.
When the minced meat is about to tenderize so fry it again and mean while add pumpkin\'s pieces into it.
Like this they will mix into the minced meat. Now cover the boiler.
Pumkin doesnot require water for tenderization.
It will provide water by itself and tender by the steam of this water and it will mix into the minced meat.
When it is tender take out the boiler from the stove and add julians of coriander and green chili in it.

Raw Meat rice

2010-01-08T05:39:00.000-08:00

Meat___ 1 kg
Onio___ 250 grams
Turmeric___ 1/4 tea spoon
Cinnamon___ 4 pieces
Ginger___ 50 grams
Yoghurt___ 375 grams
lemon___ 1 no
mint, green coriander___ half bundle
salt___ as required
rice___ 1 kg
small cardamon crushed___ half tea spoon
large cardamon___ 3 nos
nutmeg crushed___ half tea spoon
garlic___ 2 bundle
green chili___ 8 nos
Cloves___ 6 nos
Small cardamon___ 3 nos
Saffaron color___ as required Clean the meat and cook it tp brown with samall and large cardamon(crushed) in boiler.
Then add half spice after grinding in it and
add green corainder after cutting.
Add half of the lemon extract into the meat and add salt to taste. Now leave it for two hopurs.
Mean while soak the rice after cleaning and boil the water into boiler for a while.
When the water boils add salt in it and rice also.
Further,
add whole seasoning in it.
When the rice is one tender then take them out and strain by the strainer.
Then add meat into an empty boiler
and spread these rice over it.
Then spread seasoning and brown onion over it. Spraed more rice over it and add saffaron.
Place the cover on the boiler and seal its corners with flour to avoid the out flow of steam.
Draw it after heating for few minutes.
Biryani is ready.
People very much like raw meat rice and eat with pleasure and often thinks that how raw meat biryani is prepared.

Palak Soup

2010-01-08T05:37:00.000-08:00

Cream__ 2 spoons
Milk___ 250 ml
Onion ___ 1
Fresh spinach __ 1/4 kg
Butter ___ 2 Tbsp
Flour ___ 1Tbsp
Black pepper __ 1/2 Tbsp
Salt __ 1Tbsp Cut the spinach and cook it with salt and water.
Cut the onion into fine pieces and fry with butter.
When it becomes brownish add fine pieces of garlic.
Mix plain flour into the milk and add other ingredients now cook the batter for 20 minutes.
Serve the soup.

Tomato Soup

2010-01-08T05:36:00.000-08:00

Plain flour___ one large spoon
Vinegar___2 large spoon
Onion___ 1 no
Bread___2 pieces
Milk___ half cup
Tomatoes___1 quarter
Ghee___one spoon
Water___ as required
Salt, black pepper and seasoning___ as per taste

Add tomatoes in the water and add seasoning and salt into it,
when tomatoes becomes soft and their peel
becomes separated drain them with the help of muslin cloth
piece.Add ghee into the vessel and cook the onion until
itbecome brown and cook it with plain flour for 5
minutes.Add milk into it. Cut the bread into small pieces and
frythem in ghee. While serving the soup if necessary add
saltand black pepper into it with the pieces

Mutton Soup With green Onion

2010-01-08T05:34:00.000-08:00

Mutton ___ 250 grams
Corn flour___ half tea spoon
Soya sauce___ half tea spoon
Crushed garlic___ 1 bundle
Green onion___ 6 nos
Vegetable oil___ 3 spoon
Chili sauce___ half tea spoon
Water___ as required
Cut meat into fine pieces. Sprinkle corn flour, soya sauce, chili sauce over them.
Fry the oil into sauce pan.
Fry meat, galic for 4 minutes and add green onion in it. Add water according to requirement.
Further cook for 15 minutes.
Its ready now serve it hot.

Vegetable Soup

2010-01-08T05:32:00.000-08:00

INGRIDIENTS:
Cabbage ___ half pound
Water ___ 1 and half point
Spinach ___ 1 and half pound
Coriander leaves ___ half bundle
Salad ___ 1 bundle
Salt ___ as required
Green onion ___ 2 nos
Soya sauce ___ 1 tea spoon
Chick soup _
METHOD:

Cut all the vegetables with their parts. Add vegetables into
water. Remove the roots of salad. Extract the lemon juice and
clean it. Cut the cabbage into julian slices. Add ginger, soup,
cabbage and coriander leaves. Add onion. boil for further 4 or
5 minutes. serve after mixing lemon juice and spices.

Hot And Sour Soup

2010-01-08T05:31:00.001-08:00

Chicken soup___ 3 glass (keep one glass separate)
Small cubes of chicken___1 cup
Corn flour___2 table spoon
Cabbage (medium size)___1 cup Julian slices
Soya sauce___3 table spoon
Chicken cube mixed plain flour____ 1 table spoon
White vinegar___2 table spoon
Crushed Black pepper____half tea spoon
Salt__to taste
Bean sprouts___1 cup
Egg__ 1 no
Sesame oil___few drops
Carrots___2 nos
oil___ 3 table spoon
Chili sauce___1 tea spoon
Crushed white pepper___half tea spoon
(Add bean sprouts and onion leaves in the end)
Add prepared chicken soup into a vessel with Soya sauce,
vinegar, plain flour, chili sauce, salt, sugar, white pepper
and all vegetables and cook it at low flame. When it
becomes boiled add cubes of chicken and further cook it
for 5 minutes. Add corn flour and stir it with wooden
spoon when it becomes viscous add egg in it and then add
bean sprouts and onion leaves into the soup, now serve it hot.

Salad Ka Soup

2010-01-08T05:29:00.000-08:00

Meat soup___ half cup
Salad___1 bundle
Water___ 1 point
Tomatoes ___ 4 nos
Black pepper___ as per taste
Salt___ as per taste
Boil water and soup into a sauce pan and add all ingredients in it, cook it at low flame for one and half hour. Soup is ready now.

Gosht Soup - Meat Soup

2010-01-08T05:28:00.000-08:00

Black pepper____ one tea spoon

Mutton___ half kg

Water___ as required

Salt___ one tea spoon

Add one and half liter water, salt, black pepper and pieces of onion into the vessel and cook it at low flame. When water remains half liter strain it now soup is ready, serve it hot.

Palak Cream Soup

2010-01-08T05:22:00.000-08:00

Cream__ 2 spoons

Milk___ 250 ml

Onion ___ 1 no

Butter___ 2 tea spoon

Black pepper___ half tea spoon

Garlic___2 cloves

One piece of ginger

Fresh spinach

Plain flour__ 1 cup

Salt___1 tea spoon

Cut the spinach and cook it with salt and water. Cut the onion into fine pieces and fry with butter. When it becomes brownish add fine pieces of garlic. Mix plain flour into the milk and add other ingredients now cook the batter for 20 minutes. Serve the soup.

Chicken and Rice Salad

2009-12-01T13:36:00.000-08:00

Ingredients

1 cup long rice cooked and cooled
1 cup chicken cooked diced
4 tbsp cheese diced
2 1/2 tbsp celery sliced
1 cup lettuce sliced
1/2 cup cucumber
salt and pepper to taste

DRESSING :

1 cup sour cream
1/3 cup mayonnaise

Directions

In a large bowl combine cooked rice, chicken, cheese and celery. Season and toss to mix .
In a small bowl combine dressing ingredients and blend well . Pour over rice mixture ; toss to coat.
To serve, place 1 cup lettuce on each of 4 plates . Spoon rice mixture evenly onto lettuce with diced cucumber.

Chicken, Apple And Pineapple Salad

2009-12-01T13:35:00.001-08:00

Ingredients

3 rings Pineapple
1 cubed Apple
1 cup Mayonnaise
1 Cucumber cut finely
2-3 Cherries
1 Celery cut finely
Half cup grated cheese
Half cup boiled and shredded chicken
Directions
1. Mix shredded chicken with mayonnaise in a bowl.
2. Once it is mixed well, add grated cheese in it and mix apples and pineapples . Place the cherries on top.
3. Chill for 30 minutes and serve.

Chinese chicken salad

2009-12-01T13:33:00.000-08:00

Ingredients

1 cup Chicken (boiled & diced)
1 cup Chickpeas (boiled)
1 cup Noodles (boiled)
1 Carrot (juliened)
4 Lettuce leaves (Salad leaves)
2 Spring onions
1 Tomato (big & red)
1 cup Cabbage (sliced)
3 Bread slices
3 tbsp Soya sauce
Salt to taste
1 tsp Mustard powder
½ tsp Black pepper
3 tbsp Vinegar
6 tbsp Mayonnaise
1 tbsp Sesame seeds (lightly toasted)
Directions
1. Remove the crust (brown sides) of bread slices and cut the bread slices in to small squares.
2. Deep fry them till golden brown.
3. Mix boiled chicken, channa, noodles, salad leaves, chopped spring onions, chopped tomatoes and sliced cabbage in a salad bowl.
4. Now beat all the remaining ingredients in a separate bowl into the dressing.
5. Toss dressing with salad and serve chilled.
6. Garnish with toasted sesame seeds

Cabbage Salad

2009-12-01T13:32:00.000-08:00

Ingredients

2 cups Cabbage(chopped)
2 tbsps. Peanuts(powdered)
½ cup Coconut(grated)
1 tsp. Vegetable Oil
2 nos. Green Chilies(small)
piece Ginger(small piece)
¼ tsp. Turmeric Powder
2 tsps. Lime juice
Salt to taste

Directions

Mix chopped cabbage, grated coconut, peanut powder and lemon juice.
Heat oil, put in small pieces of chillies, chopped ginger and turmeric.
Mix the seasoning with the cabbage mixture just before serving.
Add the salt to taste

Kubus Salad

2009-12-01T13:31:00.001-08:00

Ingredients

5 slices White Bread
2 nos. Tomato
4 nos. Cucumber
2 nos. Bell pepper
6 leaves Lettuce
Lime juice to taste
Salt to taste
1½ tbsps. Olive Oil
1 tbsp. Spice mix for Chaat

Directions

Cut slices of bread in square or diamond shapes
Fry the bread crispy in a little oil. Spread them on kitchen paper to cool.
Cut all other vegetables in cubes and toss them in a bowl
Mix olive oil, lime juice, chat masala and salt to the vegetables and toss them again.
Add fried bread to the salad and mix well just before serving. Do not add bread to the salad in advance as it will get soggy.

Chicken Salad

2009-12-01T13:29:00.000-08:00

Ingredients

½ lb. Chicken(boneless, cooked)
1 no. Egg(boiled)
½ clove Celery(diced)
1 cup Mayonnaise
½ tsp. Black Pepper
Salt to taste

Directions

Boil chicken with little salt.
Drain and run for 5-10 seconds in a chopper.
Add the rest of ingredients in the chopper and run for another 10 seconds.
Remove and serve cold.

grilled vegetable salad

2009-12-01T13:26:00.000-08:00

Ingredients

2 large sweet red peppers
2 large onions
4 medium tomatoes
1 small hot pepper
3 tsp fresh lemon juice
3 tsp olive oil
1 tsp oregano
1 7 oz. can of tuna
2 oz crumbled feta cheese
2 hard boiled eggs, chopped
salt & pepper to taste
Directions
1. Grill the peppers, tomatoes and onions in a hot oven approximately 400 degrees. Turn them once during this process. Grill them until they are soft. Remove from oven and cool.
2. Remove the seeds from the peppers. Dice all of the cooked vegetables into small pieces. Place the vegetables on a flat serving platter. Stir in gently the lemon juice, olive oil, oregano and the salt and pepper.
3. Best way to eat:Spread the tuna and hard boiled eggs over top.

Raw Banana Thoran

2009-11-22T12:03:00.000-08:00

Ingredients

2 Raw Banana - cut into bite size pieces
2 tbsp coarse coconut paste(ground with 1/2 tsp cumin seeds,
1 small onion and 1 garlic pearl)
1/2 cup cooked and mashed Toordhal
1 tbsp finely chopped onions
1 tsp chilli powder
1/4 tsp turmeric powder
1 tsp freshly ground pepper powder
2 whole red chillies
1 tsp cumin seeds
1/2 tsp mustard seeds
few curry leaves
few coriander leaves
1/2 cup water
2 tsp refined oil
2 tsp or salt to taste
Directions
1. Take a microwave bowl and add mustard seeds,cumin seeds,chopped onions, whole red chillies,curry leaves and refined oil.Mix them well.Microwave high for a min.
2. Mix all the other ingredients including 1/2 cup water and add this to the above bowl.Microwave this on high for 10 mins or till water evaporates.
3. Take the bowl out after 5 mins.
4. Serve this Raw Banana Thoran hot with rice and sambar or karakuzhambu or Rasam or Curd.

Spicy Chicken Curry

2009-11-22T11:45:00.000-08:00

Besan Sooji ka Hulwa

2009-11-11T06:21:00.000-08:00

Ingredients

- Besan (Gram Flour) 1 cup
- Sooji (Semolina) 1 cup
- Dry milk powder 1 cup
- Oil 3/4 cup
- Sultanas 2 Tbsp
- Desiccated coconut 2 Tbsp
- Sugar 1 cup
- Water 1 cup
- Cardamom powder 1/2 tsp.

boil sugar and water
-fry besan in oil for 5 minutes
-add the sooji
-fry till it gives off an aroma
-add the sultanas and cardamom powder
-take off the heat and mix in milk powder
-put on fire again and pour in hot syrup
-increase heat to medium and stir vigorously till oil separates
-pour in a shallow greased dish and garnish with coconut
-on cooling cut into pieces and serve as a dessert or for a snack
ITS AD

Baisin Ki Tukriyan

2009-11-11T06:11:00.000-08:00

Ingredients

- 500 g. baisin (gram flour)
- 250 g. icing sugar
- 250 g. ghee
- 100 g. blanched almond, roughly chopped
- 100 g. cashew nut, roughly chopped
- 50 g. unsalted pistachio nuts, roughly chopped
- seeds from 8 green cardamoms
- 1\2 tsp. ground cardamom
- 4-5 silver leaves (optional)

1. Heat ghee in a heavy based pan over low heat. Add cardamom seeds and baisin. Stirring all the time, fry these for about 1\2 an hour or until it is brown in color (fry the baisin on low heat, otherwise it will burn ).
2. Add the sugar, almond, cashew nuts, pistachio and ground cardamom. Mix well and stirring frequently cook for 10 more minutes. Spread evenly in a tray and leave it to cool completely for several hours or preferably overnight. Cut into squares or diamonds. Decorate with silver leaf and chopped nuts, if you wish. Store in an air tight container.

Badam Ki Barfi

2009-11-11T06:10:00.000-08:00

Ingredients

- 225g almonds
- 1.4 liters water for soaking
- 568ml cold milk
- 225g sugar
- 150ml water
- 225g Ghee
- Silver leaves (chandi varak) or halved almonds for decoration.

Soak the almonds in the water overnight. They should be puffed up and double in size the next day. Skin the almonds and place them in a blender or food processor. Grind them to a smooth paste on a low speed, adding the milk gradually. Do not grind the almonds first on their own and then add the milk as too much of the almond oil will get lost. In a heavy based pan dissolve the sugar in the water, boil it rapidly for about 10 minutes to half its quantity. Add the ground almond paste and stirring very
frequently, simmer the mixture for 11/4 hours until it thickens. At no stage should it be allowed to stick to the bottom and scorch, as that will ruin the taste of the fudge.
In another pan, melt the ghee. Slowly pour a little ghee into the almond paste and stirring continuously, see that it is absorbed completely into the paste. Within a few minutes the paste will start releasing the ghee. As soon as that happens, pour in a little more ghee and once again stirring continuously, see that the has been absorbed. Repeat this process until all the ghee has been used up and the rich almond paste is glossy.
Transfer the paste to a pie tin and spread it out into a thickness of no more than 1.5cm. Leave it to cool down. As soon as it begins to set, cut it into squares or diamonds and leave it to cool completely for several hours or overnight. Decorate with silver leaf or halved almonds it wished. Lift off Burfi with a spatula and arrange on a serving dish.

Anday Ka Halva Egg Halva

2009-11-11T06:07:00.000-08:00

Ingredients

- 4 eggs
- 1\2 cup khoya
- 4 tbsp. ghee or butter
- 1\2 cup sugar, or according to taste
- 1\2 cup milk
- 1\2 tsp. ground green cardamom

1. Mix the eggs, khoya, sugar and cardamom's powder together with a fork or a beater until sugar is dissolved.
2. Heat ghee in a heavy based sauce pan. Pour the egg mixture and stirring all the time fry on medium heat for 5-8 minutes until the eggs are cooked. Don't over cook the eggs. Remove from fire and transfer to a serving plate.

Lassi

2009-11-09T09:08:00.000-08:00

Ingredients

- 4 cups yogurt
- 1 cup milk
- 1 cup sugar
- crushed ice

Place all the ingredients expect ice into blender and blend at high speed until well blended.
Add crushed ice to individual glasses, pour the prepared lassi on top and serve immediately.

Banana And Strawberry Milk Shake

2009-11-09T08:59:00.000-08:00

Ingredients

- 2 ripe bananas, peel and sliced
- 10-12 frozen strawberries, sliced
- 1\2 tsp. vanilla extract
- 3 cups milk, chilled
- 3 1\2 cups vanilla ice cream

1. Place bananas, strawberries and 1 cup milk into a blender and blend until smooth. Add vanilla ice cream and vanilla extract, with the motor running, add remaining milk and blend, until it is thoroughly mixed.
Pour the shake into the glasses with a straw. Serve immediately.
Serves: 4

Banana Milk Shake

2009-11-09T08:58:00.000-08:00

Ingredients

- 2 ripe bananas, peel and sliced
- 1\2 tsp. vanilla extract
- 2 cups milk, chilled
- 3 cups vanilla ice cream

1. Put bananas, vanilla extract and 1 cup milk into a blender and blend until smooth. Add vanilla ice cream to the banana milk. With the motor running, add remaining milk and blend, until it is thoroughly mixed.
Pour the shake into the glasses with a straw. Serve immediately.
Serves: 4

Angoor ka Sherbet

2009-11-09T08:56:00.000-08:00

Ingredients

-225 g Grapes, green, seedless
- 3 tb Castor sugar finely ground
- 1/2 ts Pepper, ground
- 1 ts Cumin seeds roasted &
ground
- 1/2 ts Salt
- 2 ts Lemon juice
- 3 cWater, chilled 750 ml
- Mint, fresh few sprigs

Wash grapes and crush them thoroughly. Pour in water.
Mix well. Strain through a sieve. Add all the seasonings. Mix well. Chill. Serve, garnished with mint leaves.

Mooli ka Paratha

2009-11-09T08:55:00.000-08:00

Ingredients

-2 cups flour, white or whole wheat
-1 tsp. salt
- Water for mixing
For filling:
- 3 bunches white radish (mooli)
- 3 green chilies, chopped
- 1\2 cup coriander leaves, chopped
-1 tsp. salt
-1 tsp. chili powder
- 2 tbsp. ghee
- Ghee or butter for shallow frying

1. Combine flour and salt in a medium bowl. Gradually add water to bind the mixture together. Knead well for a few minutes until dough leaves the sides of the bowl clean. Cover with a damp cloth and keep aside for 15 minutes.
2. Meanwhile prepare the stuffing. Wash the radish and grate them, using a vegetable grater. Place the grated radish in a colander, add 1 teaspoon salt and mix well. Keep aside for 15 minutes.
3. Place a small amount of radish between the palm of your hands and press to squeeze out water. Put radish in a bowl, add green chilies, coriander leaves, salt, chili powder and 3 tablespoons ghee and mix well. Divide filling into 6 equal parts.
4. Divide dough into 12 round balls. Flatten each ball slightly. Put one portion of filling in centre. Place the other round over to cover the filling and press the edges together to seal.
5. Dip the stuffed round into some dry flour to prevent it from sticking to the surface and rolling pin.
6. Roll out each round on a lightly floured surface into a round 6 inches (15 cm) in diameter.
7. Cook one at a time on a hot griddle over medium heat. Put about 1 or 2 tbsp ghee around the edge. Turn gently. Cook until sides turn golden brown. Serve with yogurt and lemon or mixed pickle.

Keemay Walay Nan

2009-11-09T08:53:00.000-08:00

Ingredients

- 6cups Maida (white flour)
- 6tsp Milk powder
- 1cup Evaporated milk
- 6-7tsp Sugar
- 200gm. Oil (You can also use margarine)
- 2tsp Baking powder
- 3tsp Yeast
- 1 Egg
Mince stuffing:
- 1 kg. mince meat
- 1 tbsp. ginger paste
- 2 tsp. red chili powder
- 1 tsp. salt
- 1 1\2 tsp. garam masala powder
- 2 tbsp. anardanna, ground
- 1 tsp. coriander seeds, ground
- 2 medium onions, peeled and finely chopped
- 4-6 green chili
- 1\2 cup coriander leaves, chopped

1. Mix all the ingredients and knead well until the dough is very smooth about 5-10 minutes.
2. With oily hands put the dough in a bowl. Cover with a damp cloth or polythene bag and leave in a warm place to rise for about 3 hours or until the dough has doubled in size.
3. Mean while prepared the stuffing. Put the mince and all the ingredients for the stuffing in a bowl and knead the mixture really well for a few minutes with you hands.
3. Knead the dough for another minute or two then divide the dough into 8-10 equal parts. Shape each potion into a smooth ball.
4. Lightly grease several baking sheets.
5. On a floured surface, roll out the ball to about 3 inches in diameter and place it on the palm of you hand. Place good amount of mince mixture in the centre and carefully fold up the edges to completely cove the filling. Press the edges taught together to seal. Dip the stuff ball in dry flour and roll out into a round about 6 - 7 inches in diameter.
6. Bush the nan with a little cold milk and place in a hot oven at 200C (400F) for 10- 15 minutes until the top is golden in color.
7. Remove the nan from the baking sheet and serve at once.
8. serve with yogurt and mint chutney
4. Roll out into flat round shape and make sure it is as thick as a pizza's crust.
5. Bake in oven at 350' and take it out when it is light brownish color.

Dal Puri

2009-11-09T08:51:00.000-08:00

Ingredients

-1 lb. flour
-3 tsp. baking powder
-pinch of salt
-1/2 tsp tumeric
-1/2 lb split peas
-3 cloves garlic
-2 or 3 tsp. ground cumin

1. Boil split peas with tumeric, salt and garlic.
Do NOT allow to get too soft. Firm but soft enough to flatten with your fingers.
2 Pass through a grinding mill. Make sure there NO whole grains left or these will busrt the roti later.
3. Add zeera and salt to taste.
4. Knead flour with baking powder and a pinch of salt, to a soft dough. Rub oil over dough and leave to rest. About an hour should do.
5. Cut dough in to 6-8 pieces.
6 Shape into balls and leave to rest for 15 mins.
7. Flatten the ball in your hand and place about about 3 tsps. of the peas then make into a ball again.
8. Heat the baking stone or griddle to no more than medium heat and brush a little vegetable oil on it.
9. Roll out the dough into 8" circles.
10. Place the roti on the stone and brush with some of the veg. oil. when its starting to brown turn it over and brush again.
11. When the other side is starting to brown it should start to swell.
12. All done . Enjoy with any curry.

Cheese Bread

2009-11-09T08:50:00.000-08:00

Ingredients

Crust
-450 g. plain flour
- 2 level tsp. salt
- 15g fresh or 2 tsp. dried yeast
- 1\2 pint water
- 2 tsp. sugar
- 2 tbsp oil
For the filling
- 500 g.cheder or any other cheese, grated

1. Mix the flour and salt into the a mixing bowl. Blend the fresh yeast with the warm water and add to the dry ingredients with the oil.If using dried yeast, dissolve the sugar in the warm water and sprinkle in the dried yeast. Leave to stand in a warm place for about 10 minutes until frothy, then add to the flour as above. Mix to a rough dough in the basin. Turn the dough out on to a clean working surface and knead for about 5 minutes or until the dough is firm and elastic. shape into a ball, place in basin and leave in a warm place until doubled in bulk.
2. Turn the risen dough out on to a floured working surface and press firmly with the knuckles to knock out the air. Divide the dough into 8 pieces. Shape each one into a ball and roll out each to an 4 inch (10 cm) circle. Then with the help of the fingers stretch the circle outwards to form an oval shape. Fold the corner inward to make a boat shape. Place on to a greased baking sheet. Brush the edges with olive oil and fill with cheese. Set the prepared cheese breads aside in a warm place for about 8-10 minutes before baking.
3. Bake the cheese bread in a preheated hot oven (425 F., 220C., gas mark 7) for to 6-8 minutes. Serve warm.

Chapati (Roti)

2009-11-09T08:48:00.000-08:00

Ingredients

8 oz chapati flour, or 4 oz each of whole-wheat and plain flour, plus additional flour for dusting

Put the flour in a bowl. Gradually add enough water to make a soft dough (about 7 fl oz of water). Knead the dough for several minutes until smooth. Cover the dough with a damp cloth and set aside for half an hour to rest.
If the dough is runny, flour your hands and knead for a few more minutes. Form twelve equal balls and dust each with flour.
Heat up a cast-iron griddle or frying pan over a low flame on a medium heat. Take one of the balls of dough, flatten it between the palms of the hands, and dust it with flour on both sides. Roll out to a 5 1/2" round, and slap the roti onto the heated. surface. Cook for about a minute, or until soft bubbles begin to form, then turn over and cook for half a minute on the second side. If you have a gas cooker, then use tongs to hold the roti in a second flame for 3 seconds on each side. The roti should puff up.
Alternatively if you have an electric stove, put the roti under a hot grill for a few seconds until it puffs up.

Baingan Ka Raita

2009-11-09T08:37:00.000-08:00

Ingredients

- 1 kg. eggplants (medium sized,black)
- 1 cup yogurt
- 4 garlic cloves, crushed
- 2-3 green chilies, crushed
- salt to taste
- 1tsp. dried or fresh mint, chopped
- chat masala, to taste
- 1\2 cup flour
- oil for frying

1. Wash and peel the eggplant. Cut into oval slices, 1cm thick. Dab the slices with flour.
2. Heat oil in a frying pan and fry until light brown in color. Drain off oil and place on absorbent kitchen paper.
3. Add a little water to the yogurt and stir with a fork until smooth and creamy. Add crushed garlic, green chilies, salt and mint to it. Mix well.
4. Arrange the eggplant's slices in a serving dish and cover with yogurt mixture. Sprinkle with chat masala.

Aaloo Bukharay Ki Chutney

2009-11-09T08:35:00.000-08:00

Ingredients

-1/4 kg Dried plums (aaloo bukharay)
-2 cups Water
-1/2 cup Sugar or to taste
-Salt To taste
-peppers (ground) To taste
-Red chili powder To taste
-1/2 cup Vinegar
-Red food color (optional) One pinch

1. Add water, salt, red chili powder, and peppers to dried plums and boil till they get soft.
2. Add sugar to them and cook on medium heat, until it melts and the mixture becomes a bit thick( for about 2 minutes).
3. Add food color, vinegar and boil for an other minute. It is now ready to be served with

Masala Biryani

2009-11-09T08:30:00.000-08:00

Ingredients

-1 kg Mutton/chicken
-750 g. Basmati rice
-500 g. Potato
-500 g. tomatoes (cut into small pieces)
-250 gr. Yogurt
-1 tsp. Red chili powder
-Salt to taste
-2 Onions (thin slices)
-3tbs. Garlic (crushed -2tsp. Ginger (crushed)
-8-10 green -cardamoms
-4 black cardamoms (bari Iliachi)
-10 cloves
-10 pieces of black pepper
-1 inch cinnamon stick
-1 tsp. Cumin (zeera)
-2 bay leaves
-8-10 dried plumb (allo bahara)
-Oil or ghee
-6 pieces green chilies
-2 tbs. Coriander leaves
-2 tbs. Mint leaves
-few drops kewra
-2-3of Yellow food color

1.Marinate the meat with garlic, ginger, salt, chili powder, garam masala for half an hour.
2. Meanwhile, heat the oil or ghee in a heavy based sauce pan and fry the onions for 5-10 minutes to a golden brown. Remove the onions from the oil and stir into the yogurt. Rub this yogurt all over the marinated chicken cover and put in a cool place for at least an hour.
3. Reheat the oil, add the meat along with the marinade and all of the whole spices, and stirring frequently, fry the meat 5-10 minutes. Add 1\2 cup water, cover and allow to cook over low heat. When the meat is half cooked add potatoes and keep cooking over low heat. While the rice is being prepared.
4.Soak the rice in water for half an hour. In another pan boil the rice with 2-3 tsp. of salt and plenty of water .when the rice are 3\4 cooked drain the water. Add 1\4 cup oil or butter and fluff with a fork to prevent the rice to stick each other. Keep rice to one side.
5. In a large pan place 2 inch layer of rice at the bottom, then a layer of meat, tomatoes, and dried plums on top, repeating this until the meat and rice have been used up. sprinkle the coriander and mint leaves over the top layer of the rice Pour 1\2 cup water and kewra over the rice. Do not stir. Mix the food color with a little water and sprinkle over the rice.
6. over with a tight fitting lid and allow to cook for 20 minutes until the rice and meat are tender.
7. once the dish is cooked, leave it covered for a few minutes. then remove the lid, fluff up the rice with a fork.
8. serve with Raita.

KITCHERI

2009-11-09T08:29:00.000-08:00

Ingredients

- 1 1\2 cups rice Pakistani basmati rice
- 1\2 cup moong dal
- 5 cloves
- 1tsp. black pepper
- 1 inch piece cinnamon stick
- 3 large cardamom
- 1tsp. Caraway seeds
- 2 tsp. salt
- 1 small onion sliced thinly
- 1/2 cup ghee or cooking oil

1. Put the rice and dal in a sieve and wash it thoroughly under running cold tap until the water runs clear. Soak in plenty of water for about 2 hours. Drain in a sieve and let it stand for a minute or two.
2. Heat the ghee or oil in the heavy base pan and add the onions, stirring frequently fry to a pale golden color. Add the all spices, fry for 1 minute. Add rice, lentil and salt and level with a spatula.
3. Add enough water to cover the rice by about 1 to 2 inches. ( The amount of water depends on, how mushy the rice you want.)
4. Cover with a tight fitting lid, reduce the heat and allow to cook for about 20 -25 minutes or until rice is very tender and mushy.
Transfer it to a serving dish and add butter to it, butter will melt with the heat of the rice. Serve immediately.

Hyderabadi Biryani

2009-11-09T08:06:00.000-08:00

Ingredients

- 2 chickens, skinned and cut into small pieces
- 1 3\4 kg. Basmati rice
- 500 g. Yogurt
- 1 tbsp. Red chili powder
- Salt to taste
- 1/2 tsp. turmeric
- 2 tsp. coriander powder
- 1 tbsp. garam masala
- juice of 1 lemon
- 4 medium onions (thin slices)
- 3tbs. Garlic (crushed)
- 2tsp. Ginger (crushed)
- 10-12 green chilies
- 1 cup fresh coriander leaves
- 1\2 cup fresh mint leaves
- 1\2 cup oil
- 4-6 green chilies
- 2 tbs. Coriander leaves, finely chopped
- few strands of saffron, soaked in two tbsp. of warm water
- few drops kewra
- 2-3of Yellow food color

1.Heat the oil or ghee in a heavy based sauce pan and fry the onions for 8-10 minutes until light brown. Remove the onions from the oil and reserve 1\4 onions for later use.
2. Put the fried onions, garlic, ginger, coriander leaves, mint, green chilies, salt and pepper in a blender or food processor and blend to a paste. Mix this paste with yogurt, garam masala, lemon juice and 2 tbsp. oil. Marinate the chicken with the yogurt mixture for about 6 hours or overnight in a refrigerator. 4.Put the rice in a sieve and wash it thoroughly under a running cold tap until the water runs clear. Soak the rice in plenty of water for half an hour. In a large heavy based pan put plenty of water and add 1 stick cinnamon, 6 cloves, 5 big cardamoms, 8 small cardamoms, 2 bay leaves and salt. Bring it to a rapid boil and add the washed rice. When the rice are 1\4 cooked, drain and keep aside.
5. In a large pan place 1\2 cup of oil at the bottom of a large heavy based pan then place the chicken and all the marinade. Cover the meat with the rice and level it with a spatula. Sprinkle reserved fried onions, chopped coriander, green chilies and saffron on the top of the rice. Mix the food color with a little water and sprinkle over the rice.
6. Cover with a tight fitting lid or cover with a large piece of thick aluminum foil and then place the lid. Allow to cook for 15 minutes on medium heat then reduce the heat to a very low and cook for further 20 to 25 minutes, until the rice and meat are tender.
7. once the dish is cooked, leave it covered for a few minutes. then remove the lid, fluff up the rice with a fork.
8. serve with

Gur Walay chaval

2009-11-09T08:05:00.000-08:00

Ingredients

- 225g basmati rice
- 400ml water
- 200g gur (break into small pieces)
-1\4 cup ghee
- 1 tsp. aniseed
- 8 green cardamom seeds,
crushed
- 4 cloves
- 100g blanched almonds, cut into slivers
- 50g unsalted pistachio nuts, cut into slivers
- 25g green raisins
- 1tsp. lemon juice

1. Rinse rice in a sieve under the running water, then soak it in cold water for 30 minutes. Drain.
2. Put water and gur in a pan and bring to boil. Boil for two minutes, then remove from heat and strain.
3. In another heavy based pan heat ghee, add cardamom, aniseed and clove. Stirring all the time, fry these for couple of minutes. Stand well back, in case of spluttering, and add rice along with syrup. Bring to boil, then reduce heat to low.
4. Add almonds, pistachio nuts, green raisins and lemon juice. Stir just once, cover with a tight fitting lid and cook for 20 minutes until syrup is completely absorbed.

Green Pulao

2009-11-09T08:04:00.000-08:00

Ingredients

-1 cup Basmati rice
-1 medium onion, chopped
-12oz package frozen peas
-4 cloves
-1 small stick cinnamon
-1 clove garlic(minced): optional
-2 to 3 bay leaves
-2 tbsp oil (more if you like)

This is an easy way to make rice more exciting. Typically, Basmati rice would be the best, the aroma is unbeatable, but use whatever white rice is available.
Heat oil in a deep pan and fry onions till slightly brown. Add cloves, cinnamon, bay leaves and garlic and stir. Add rice and stir for 2 to 3 mins. The rice should be coated with the oil. Add 2 cups water and allow thw pot to come to a boil.
Add peas.Stir, lower heat and simmer covered until the rice is cooked. Let it stand uncovered until extra water evaporates. Serve with

Fish Biryani

2009-11-09T08:01:00.000-08:00

Ingredients

- 450g rohu or any other firm white fish fillets
- 1\2 cup vegetable oil
- 1 level tsp cumin seeds
- 1\2 level tsp mustard seeds
- 1 garlic clove,skinned
- 1 inch piece fresh ginger, peeled
- 1 tsp ajowan (carum)
- 3-4 green chilli
- 1\2 level tsp ground turmeric
- 1 tsp. Red chili powder
- Salt to taste
- 8-10 green -cardamoms
- 4 black cardamoms (bari Iliachi)
- 6 cloves
- 10 pieces of black pepper
- 1 inch cinnamon stick
- 2 bay leaves
- 8-10 dried plumb (allo bahara)
- Oil or ghee
- 6 pieces green chillies
- 2 tbs. Coriander leave

- 2-3of Yellow food color

1.Wash the fish and pat dry. Cut into 1 inch pieces. In a blender grind the garlic ginger and chillies to a fine paste. Mix the paste with salt, chilli powder and ajowan. Smear the fish pieces with spice paste. Set aside for at least 2 hours
2. In the meantime heat the oil in a shallow frying pan, add the cumin and mustard seeds;they should pop and splutter at once. Add the chopped onions and , stirring frequently, fry them to a rich golden colour.Add the chopped tomatoes, still stirring frequently, fry the onions for about 10 minutes until the tomatoes are reduced to a pulp. Add a little water, if necessary, to prevent the mixture from sticking to the bottomof the pan. Keep frying until the oil begins to separate.
3. Add the fish and stir well to coat it with the tomato mixture.Reduec the heat to low, cover with a tight fitting lid and cook for 15 minutes until the fish is tender.
Sprinkle with finely chopped coriander.Keep warm. 4.Soak the rice in water for half an hour.In another pan boil the rice with 2-3 tsp. of salt and plenty of water .when the rice are 3\4 cooked drain the water. Add 1\4 cup oil or butter and fluf with a fork to prevent the rice to stick each other. Keep rice to one side.
5. In a large pan place 2 inch layer of rice at the bottom, then a layer of fish mixture and dried plums on top,repeating this until the fish and rice have been used up. sprinkle the coriander and mint leaves over the top layer of the rice Pour 1\2 cup water and seeds of cardamom over the rice. Do not stir. Mix the food colour with a little water and sprinkle over the rice.
6. cover with a tight fitting lid and allow to cook for 20 minutes until the rice are cooked.
7. once the dish is cooked, leave it covered for a few minutes. then remove the lid, fluff up the rice with a fork.
8. serve with Raita.

Coconut Rice

2009-11-09T08:00:00.000-08:00

Ingredients

- Half a coconut,grated
- 2 cups water
- 2 cups basmati rice
- 4 cloves
- 1 stick of cinnamon
- 4 cardamoms
- Salt,to taste
- 3-5 tbsp ghee
- A pinch of turmeric diluted in 1 tbsp of coconut milk

1.Grind the grated coconut and a little hot water and squeeze through a muslin clothes to extract milk.Repeat the process two more times until you have 2 cups of coconut milk Keep it aside.
2. In a deep pressure cooker, fry the whole spices and rice in ghee until the rice begins to stick to the pan.
3. Add water and coconut milk and stir well. Add salt to taste and the diluted turmeric. Cook under pressure for 5 minutes.

Note:Serve hot garnished with deep-fried onion slices.

Chicken Pulao

2009-11-09T07:58:00.000-08:00

Ingredients

- Chicken cut into 8 pcs.
- 5 cloves
-1 tsp black pepper
- 1 cinnamon stick 1"
- coriander seeds 1 tsp.
- large cardamom 4-5
- Caraway seeds 1 tsp.
- salt 2 tsp.
- small onion cut into pieces
- water 4 cups.
- ginger 2 inch cut into pieces
- Pakistani basmati rice 450gm
-
Masala
- 1/2 cup ghee or cooking oil
- 1 large onion skinned and finely chopped.
- 1 inch piece fresh ginger, peeled and finely chopped.
- garlic clove, skinned and chopped

This is an easy way to make rice more exciting. Typically, Pakistani Basmati rice would be the best, the aroma is unbeatable, but use whatever white rice is available.
Wash chicken thoroughly under cold water tap. Place the meat, spice, salt, water, onion and ginger in a large heavy based sauce pan.
Bring to boil and skim off any scum that rises to the top. Reduce the heat, cover and allow to boil gently for 10 minutes until the meat is tender.
Meanwhile, put the rice in a sieve and wash it thoroughly under running cold tap until the water runs clear. Soak in plenty of water for 30 minutes. Drain in a sieve and let it stand for a minute or two.
Strain the meat and the spices. Reserve the stock. Discard the spices by taking out the meat pieces from it.

MASALA
Heat the ghee or oil in the heavy base pan and add the onion, stir frequently.
Fry to a pale golden color. Add the drained meat, ginger and garlic. Stirring frequently, fry this over medium heat for 5 to ten minutes until the meat turns a rich golden color.
While the meat is cooking, measure the stock, it should be 3 1/2 cups. If it is less add more water to make it to required. Boil the stock and place the drain rice in it and parboil for 4 minutes.
Carefully add the browned meat mixture into the rice and stir gently to mix all the ingredients. Cover with a tight fitting lid, reduce the heat and allow to cook for another 7 - 10 minutes until rice is tender.
Fluff up the rice with a fork, then transfer it into to a heated serving dish.
Serve with

Afghani Briyani

2009-11-09T07:56:00.000-08:00

Ingredients

- 1 kg. lamb meat on the bone, cut into large pieces.
- 5 cloves
- 1large cinnamon stick
- 2 tsp. salt
- 1tbsp. ginger paste
- 1 tbsp. garlic paste
- 8 cups water
- 3 cups good quality saila rice
- 3/4 cup cooking oil
- 1 large onion skinned and thinly sliced
- 1 inch piece cinnamon stick
- 6 cloves
- 8-10 green cardamoms
- 1 tsp. cumin
- 3-4 carrots, peeled and grated
- 1\2 cup green raisins
- 1\2 cup pine nuts

1. Wash meat thoroughly under cold water tap. Place the meat, cinnamon, cloves, salt, water, garlic and ginger in a large heavy based sauce pan. Bring to boil and skim off any scum that rises to the top. Reduce the heat, cover and allow to boil gently for 40 to 45 minutes until the meat is tender.
2. Meanwhile, put the rice in a sieve and wash it thoroughly under running cold tap until the water runs clear. Soak in plenty of water for 11\2 hours. Drain in a sieve and let it stand for a minute or two.
3. Fry the nuts, raisins and carrots separately in 2 tablespoons of oil in a small frying pan. keep aside.
2. Heat oil in a large heavy based pan, add the onion and while stirring frequently fry for 3-5 minutes. Add cinnamon stick, cloves, green cardamoms, cumin, meat and 6 cups of stock, add water if necessary to make 6 cups. Bring to boil and add the rice to it. Carefully stir once. Cover and reduce the heat to medium and cook for 7-10 minutes. Gently stir the rice. (Do not stir to hard otherwise the rice will break.) Put a layer of carrot, raisins and pine nuts on the top of the rice. Cover with a tight fitting lid, reduce the heat to very low and allow to cook for another 7 - 10 minutes until rice is tender.
Fluff up the rice with a fork, then transfer it into to a heated serving dish.
Serve with