garlic bread
take a french loaf make slits in it ,
in some 4 tbsp butter add black pepper 1/4 tsp , fresh crushed garlic 1 tsp and 1/4 mixed italian herbs , butter the slits of french loaf with this , wrap in aluminium foil and bake
Wednesday 19 December 2012
Shahi Tukrey by shireen
Shahi Tukrey
Ingredient
Bread 8 slices cut into half
Milk 3 cups
Khoya 100 grams...
Almonds 3 tbsp grinded
Sugar 1 cup
Saffron ½ tsp
Cardamom powder ½ tsp
Almond and pistachio slice ½ cup
Method:
Cut edges of bread and cut into half’s deep fry in ghee till light golden soak in milk turn and soak the other side drain milk add khoya sugar ground almonds and saffron and Cardamom powder cook for 10 minutes in a shallow baking pan put little cooked mixture spread with bread slices top with remaining milk mixture sprinkle sliced almond and pistachio bake for 20 minutes on 180 degrees serve warm.
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Shai Tukra...
8 slices of bread (cut in half and deep fried in ghee till golden brown. Ghee tastes better, but you can use oil.
3 cups milk
1cup sugar
100 grams of khoya OR 1/2 cup full cream milk - use a quality brand and not tea whitener!
1/2 cup or 4 Tbsp ground almonds - boil almonds, remove skin and grind
1/2 tsp saffron
1/2 tsp cardamom powder
1/2 cup mix sliced almonds and pistachios
Silver warq (optional)
Preheat oven to 180 degrees.
Pour milk into snaking tray and soak fried bread slices for 1 minute. Turn over and soak for another minute.
Remove soaked bread onto a plate, and pour remaining milk into a pan.
Add khoya or milk powder, crushed almonds and sugar. Stir and cook till it comes to a boil. Once mix has boiled add cardamom powder and stir.
Pour 1/2 the milk mix in baking dish or Pyrex dish. Arrange bread over milk. Add saffron to the milk left in the pan. Mix well and pour over bread.
Sprinke almonds and pistachios over bread and bake for 20 minutes at 180 degrees.
If using pyrex dush, you can serve in dish, otherwise transfer to serving platter.
*if you would prefer to use microwave, follow recipe till adding milk to dish. Use either Pyrex and other heat proof dish. Add milk, bread, saffron milk and nuts and microwave for 8 minutes.
Enjoy.
Ingredient
Bread 8 slices cut into half
Milk 3 cups
Khoya 100 grams...
Almonds 3 tbsp grinded
Sugar 1 cup
Saffron ½ tsp
Cardamom powder ½ tsp
Almond and pistachio slice ½ cup
Method:
Cut edges of bread and cut into half’s deep fry in ghee till light golden soak in milk turn and soak the other side drain milk add khoya sugar ground almonds and saffron and Cardamom powder cook for 10 minutes in a shallow baking pan put little cooked mixture spread with bread slices top with remaining milk mixture sprinkle sliced almond and pistachio bake for 20 minutes on 180 degrees serve warm.
///////////////////////////////////////////////////
Shai Tukra...
8 slices of bread (cut in half and deep fried in ghee till golden brown. Ghee tastes better, but you can use oil.
3 cups milk
1cup sugar
100 grams of khoya OR 1/2 cup full cream milk - use a quality brand and not tea whitener!
1/2 cup or 4 Tbsp ground almonds - boil almonds, remove skin and grind
1/2 tsp saffron
1/2 tsp cardamom powder
1/2 cup mix sliced almonds and pistachios
Silver warq (optional)
Preheat oven to 180 degrees.
Pour milk into snaking tray and soak fried bread slices for 1 minute. Turn over and soak for another minute.
Remove soaked bread onto a plate, and pour remaining milk into a pan.
Add khoya or milk powder, crushed almonds and sugar. Stir and cook till it comes to a boil. Once mix has boiled add cardamom powder and stir.
Pour 1/2 the milk mix in baking dish or Pyrex dish. Arrange bread over milk. Add saffron to the milk left in the pan. Mix well and pour over bread.
Sprinke almonds and pistachios over bread and bake for 20 minutes at 180 degrees.
If using pyrex dush, you can serve in dish, otherwise transfer to serving platter.
*if you would prefer to use microwave, follow recipe till adding milk to dish. Use either Pyrex and other heat proof dish. Add milk, bread, saffron milk and nuts and microwave for 8 minutes.
Enjoy.
Crunchy Salad bar
Help yourself Crunchy Salad bar
Ingredients
Cucumber (cut into slices) 2
Onion rings (cut into slices) 2
Beetroot (Boiled cut in cubes ) 2...
Sweet corn 1 cup
Carrot juliennes 2
Boiled Cholay 1 cup
Macaroni Shells (boiled) 1 cup
Apple (cut into slices) 1
Kidney beans 1 cup
Tomato (cut into cubes) 2
Capsicum (cut into rings) 2
Croutons 1 cup
Saltish biscuit 15
Salad leaves (Chopped) 4 cups
Grated carrot ½ cup
Thousand Salad Dressing
Ingredients
Mayonnaise 1cup
Spring onion leaves 1tsp (finely chopped)
Capsicum 1 tbsp
Freshly Ground Black pepper 1/8 tsp
Egg White (hard boiled) 1 (chopped)
Lemon juice 1 tsp
Parsley (finely chopped) 1 tbsp
Fresh Cream (whipped) 1 tbsp
Stuffed Green Olives 1 tbsp
Chili Sauce 2 tbsp
Ketchup 1 tbsp
Paprika ½ tsp
Method
Put the mayonnaise and chili sauce in a medium size bowl. Stir with a wooden spoon, until well blend. Add the olives, eggs, cream and lemon juice. Continue stirring. Add the remaining ingredients. Stir until well blend. Refrigerate for at least 1 hour before serving.
Potato Salad
Ingredients
Potato (boiled) 2—3 (cut into cubes)
White pepper ½ tsp
Spring onion leaves 2 tbsp (finely chopped)
Mayonnaise 3—4 tbsp
Sugar 1 tsp
Salt ½ tsp
Vinegar 1 tsp
Method
Mix potatoes, with ½ tsp white pepper, 2 tbsp spring onions with leaves, 3 – 4 tbsp mayonnaise, 1 tsp sugar, ½ tsp salt and 1 tsp vinegar. Mix well and serve.
Coleslaw
Ingredients
Cabbage 2 cups (thinly Sliced)
Carrot (grinded) ½ cups
Castor sugar 1 tsp
Salt ½ tsp
Mayonnaise 4 tbsp
White pepper ½ tsp
Fresh cream 1—2 tbsp
Method
Mix Cabbage, Castor Sugar, Salt, Mayonnaise, white pepper, and fresh cream together.
French dressing
Ingredients
White vinegar 2 tbsp
Mustard paste 1tsp
Fresh ground garlic ½ tsp
Black pepper 1/8tsp
Salt 1/4tsp
Castor Sugar 1tsp
Lemon juice 1tbsp
Oil 6 ounce
Method
Put the vinegar, lemon juice, mustard paste, salt, pepper, sugar, and garlic in a jar with a tightly fitting lid. Cover the jar tightly and shake until the salt dissolves. Add the oil to the jar and shake until well mixed.
Russian Salad
Ingredients
Carrot (boiled & cut into cubes) ½ cup
Potatoes (Boiled & cut into cubes) ½ cup
Egg (boiled and cut into slices) 1
Salt ½ tsp
Peas (Boiled) ½ cup
Cucumber (cut in cubes) 1
Mayonnaise (heaped) 4 tbsp
White pepper ½ tsp
Castor sugar ½ tsp
Apple (cut into cubes) 1
Fresh cream 2 tbsp
Method
Mix all ingredients well and decorate with egg slices
Yesterday at 10:31pm · ReportLubna Bilal jazakallah for such a nice and delicious recipie
Yesterday at 11:30pm · ReportHana Brown Farah, here is a copy of the full eg mayonnaise that Aunty used as a base for the salad.
Full egg Mayonnaise
2 eggs
1/2 tsp salt... See More
1/2 tsp white pepper
1/2 tsp mustard paste
2 cups oil*
1 tsp sugar
2 tsp white vinegar
Place eggs in blender, blend till slightly thickened. Add salt, pepper and mustard paste. Then blend as as blender is on, very slowly add oil in a drizzle - it will split if you go too fast.
After about 3/4's of oil has been added, add 1 tsp vinegar blend again add some more oil. After adding 1/2 oil that is left, add another tsp of vinegar and slowly add remainder of oil.
Place in sterilized jar and keep in fridge for 2-3 months.
*number of eggs = no of cups of oil eg 3 eggs will mean 3 cups of oil.
Thousand island dressing
1 cup mayonnaise
2 Tbsp boiled egg white finely chopped
1 tsp capsicum finely chopped
1 tsp parsley finely chopped
1 tsp green top of spring onions finely chopped
1 green olive with pimento finely chopped
1/2 tsp black pepper powder
Pinch salt
2 tsp sugar
4 Tbsp ketchup
1 tsp chilli sauce
Mix all ingredients well. Place in sterilized jar and keep in fridge up to 2-3 months.
French Dressing
1/2 cup oil
1/2 tsp white pepper
1/2 tsp salt
1/2 tsp mustard paste
1/2 tsp garlic paste
Put all ingredients in a clear jar or bottle. Shake well. Can be stored in fridge for 2-3 months, but shake well before using.
///////////////////////////////////////////
Green Spagetti Salad
1/2 packet spagetti (not egg noodles) boiled with 1 tsp oil in water
Green sauce...
15 mint leaves
2 Tbsp green corriander - chopped
1 green chilli
1/2 tsp cumin
1/2 tsp garlic paste
1/2 tsp salt
1/2 tsp white pepper
2 Tbsp water.
Blend all ingredients for green sauce, toss in pasta - mix well and transfer to serving dish.
Enjoy.
///////////////////////////////////////////
Macaroni Salad
2 cups boiled macaroni with 1 tsp of oil in water when boiling
1 cup thousand island dressing
2 tsp sugar
2 Tbsp cream
Mix all ingredients well and transfer to serving dish.
/////////////////////////////////////////////////
Salad bar extras
1 iceberg lettuce washed and cut and leaves seperated
1/2 medium carrot grated
2 cucumbers sliced
2 onions -sliced in rings
2 beetroot - boiled and sliced
1 cup sweet corn (canned)
1 carrots cutcun julienne strips
1 cup macaroni shells
1 apple - sliced, soaked in water with salt and lemon - drained
2 tomatoes - cut in cubes
1/2 cup salty crackers
1/2 cup crouton (bread cut into cubes and baked)
1 cup chickpeas - boiled
1 cup kidney beans - boiled
8-10 jalapeño peppers
Place iceburg lettuce in serving bowl. Add grated carrot. Set aside
Place each item in individual bowls and scatter around salads. Enjoy.
Potato Salad
4 medium potatoes, peeled, cubed and boiled.
2 Tbsp green tops of spring onion finely chopped
3 Tbsp mayonnaise
1 Tbsp fresh cream (tetrapak)
1/2 tsp salt
1/2 tsp white pepper
2 tsp sugar
1 tsp vinegar
Mix all ingredients well, transfer into serving dish.
Enjoy.
Coleslaw
2 cups cabbage thinly sliced
1/2 medium carrot grated
1/2 tsp salt
1/2 tsp white pepper
4tsp sugar (if you prefer less sweet 2 tsp)
3 Tbsp heaped mayonnaise
2 Tbsp fresh cream (tetrapak)
Mix all ingredients together, stir well and transfer to serving dish.
Enjoy.
Full egg Mayonnaise
2 eggs
1/2 tsp salt
1/2 tsp white pepper
1/2 tsp mustard paste
2 cups oil*
1 tsp sugar
2 tsp white vinegar
Place eggs in blender, blend till slightly thickened. Add salt, pepper and mustard paste. Then blend as as blender is on, very slowly add oil in a drizzle - it will split if you go too fast.
After about 3/4's of oil has been added, add 1 tsp vinegar blend again add some more oil. After adding 1/2 oil that is left, add another tsp of vinegar and slowly add remainder of oil.
Place in sterilized jar and keep in fridge for 2-3 months.
*number of eggs = no of cups of oil eg 3 eggs will mean 3 cups of oil.
Thousand island dressing
1 cup mayonnaise
2 Tbsp boiled egg white finely chopped
1 tsp capsicum finely chopped
1 tsp parsley finely chopped
1 tsp green top of spring onions finely chopped
1 green olive with pimento finely chopped
1/2 tsp black pepper powder
Pinch salt
2 tsp sugar
4 Tbsp ketchup
1 tsp chilli sauce
Mix all ingredients well. Place in sterilized jar and keep in fridge up to 2-3 months.
French Dressing
1/2 cup oil
1/2 tsp white pepper
1/2 tsp salt
1/2 tsp mustard paste
1/2 tsp garlic paste
Put all ingredients in a clear jar or bottle. Shake well. Can be stored in fridge for 2-3 months, but shake well before using.
/////////////////////////////////////////////////
Ingredients
Cucumber (cut into slices) 2
Onion rings (cut into slices) 2
Beetroot (Boiled cut in cubes ) 2...
Sweet corn 1 cup
Carrot juliennes 2
Boiled Cholay 1 cup
Macaroni Shells (boiled) 1 cup
Apple (cut into slices) 1
Kidney beans 1 cup
Tomato (cut into cubes) 2
Capsicum (cut into rings) 2
Croutons 1 cup
Saltish biscuit 15
Salad leaves (Chopped) 4 cups
Grated carrot ½ cup
Thousand Salad Dressing
Ingredients
Mayonnaise 1cup
Spring onion leaves 1tsp (finely chopped)
Capsicum 1 tbsp
Freshly Ground Black pepper 1/8 tsp
Egg White (hard boiled) 1 (chopped)
Lemon juice 1 tsp
Parsley (finely chopped) 1 tbsp
Fresh Cream (whipped) 1 tbsp
Stuffed Green Olives 1 tbsp
Chili Sauce 2 tbsp
Ketchup 1 tbsp
Paprika ½ tsp
Method
Put the mayonnaise and chili sauce in a medium size bowl. Stir with a wooden spoon, until well blend. Add the olives, eggs, cream and lemon juice. Continue stirring. Add the remaining ingredients. Stir until well blend. Refrigerate for at least 1 hour before serving.
Potato Salad
Ingredients
Potato (boiled) 2—3 (cut into cubes)
White pepper ½ tsp
Spring onion leaves 2 tbsp (finely chopped)
Mayonnaise 3—4 tbsp
Sugar 1 tsp
Salt ½ tsp
Vinegar 1 tsp
Method
Mix potatoes, with ½ tsp white pepper, 2 tbsp spring onions with leaves, 3 – 4 tbsp mayonnaise, 1 tsp sugar, ½ tsp salt and 1 tsp vinegar. Mix well and serve.
Coleslaw
Ingredients
Cabbage 2 cups (thinly Sliced)
Carrot (grinded) ½ cups
Castor sugar 1 tsp
Salt ½ tsp
Mayonnaise 4 tbsp
White pepper ½ tsp
Fresh cream 1—2 tbsp
Method
Mix Cabbage, Castor Sugar, Salt, Mayonnaise, white pepper, and fresh cream together.
French dressing
Ingredients
White vinegar 2 tbsp
Mustard paste 1tsp
Fresh ground garlic ½ tsp
Black pepper 1/8tsp
Salt 1/4tsp
Castor Sugar 1tsp
Lemon juice 1tbsp
Oil 6 ounce
Method
Put the vinegar, lemon juice, mustard paste, salt, pepper, sugar, and garlic in a jar with a tightly fitting lid. Cover the jar tightly and shake until the salt dissolves. Add the oil to the jar and shake until well mixed.
Russian Salad
Ingredients
Carrot (boiled & cut into cubes) ½ cup
Potatoes (Boiled & cut into cubes) ½ cup
Egg (boiled and cut into slices) 1
Salt ½ tsp
Peas (Boiled) ½ cup
Cucumber (cut in cubes) 1
Mayonnaise (heaped) 4 tbsp
White pepper ½ tsp
Castor sugar ½ tsp
Apple (cut into cubes) 1
Fresh cream 2 tbsp
Method
Mix all ingredients well and decorate with egg slices
Yesterday at 10:31pm · ReportLubna Bilal jazakallah for such a nice and delicious recipie
Yesterday at 11:30pm · ReportHana Brown Farah, here is a copy of the full eg mayonnaise that Aunty used as a base for the salad.
Full egg Mayonnaise
2 eggs
1/2 tsp salt... See More
1/2 tsp white pepper
1/2 tsp mustard paste
2 cups oil*
1 tsp sugar
2 tsp white vinegar
Place eggs in blender, blend till slightly thickened. Add salt, pepper and mustard paste. Then blend as as blender is on, very slowly add oil in a drizzle - it will split if you go too fast.
After about 3/4's of oil has been added, add 1 tsp vinegar blend again add some more oil. After adding 1/2 oil that is left, add another tsp of vinegar and slowly add remainder of oil.
Place in sterilized jar and keep in fridge for 2-3 months.
*number of eggs = no of cups of oil eg 3 eggs will mean 3 cups of oil.
Thousand island dressing
1 cup mayonnaise
2 Tbsp boiled egg white finely chopped
1 tsp capsicum finely chopped
1 tsp parsley finely chopped
1 tsp green top of spring onions finely chopped
1 green olive with pimento finely chopped
1/2 tsp black pepper powder
Pinch salt
2 tsp sugar
4 Tbsp ketchup
1 tsp chilli sauce
Mix all ingredients well. Place in sterilized jar and keep in fridge up to 2-3 months.
French Dressing
1/2 cup oil
1/2 tsp white pepper
1/2 tsp salt
1/2 tsp mustard paste
1/2 tsp garlic paste
Put all ingredients in a clear jar or bottle. Shake well. Can be stored in fridge for 2-3 months, but shake well before using.
///////////////////////////////////////////
Green Spagetti Salad
1/2 packet spagetti (not egg noodles) boiled with 1 tsp oil in water
Green sauce...
15 mint leaves
2 Tbsp green corriander - chopped
1 green chilli
1/2 tsp cumin
1/2 tsp garlic paste
1/2 tsp salt
1/2 tsp white pepper
2 Tbsp water.
Blend all ingredients for green sauce, toss in pasta - mix well and transfer to serving dish.
Enjoy.
///////////////////////////////////////////
Macaroni Salad
2 cups boiled macaroni with 1 tsp of oil in water when boiling
1 cup thousand island dressing
2 tsp sugar
2 Tbsp cream
Mix all ingredients well and transfer to serving dish.
/////////////////////////////////////////////////
Salad bar extras
1 iceberg lettuce washed and cut and leaves seperated
1/2 medium carrot grated
2 cucumbers sliced
2 onions -sliced in rings
2 beetroot - boiled and sliced
1 cup sweet corn (canned)
1 carrots cutcun julienne strips
1 cup macaroni shells
1 apple - sliced, soaked in water with salt and lemon - drained
2 tomatoes - cut in cubes
1/2 cup salty crackers
1/2 cup crouton (bread cut into cubes and baked)
1 cup chickpeas - boiled
1 cup kidney beans - boiled
8-10 jalapeño peppers
Place iceburg lettuce in serving bowl. Add grated carrot. Set aside
Place each item in individual bowls and scatter around salads. Enjoy.
Potato Salad
4 medium potatoes, peeled, cubed and boiled.
2 Tbsp green tops of spring onion finely chopped
3 Tbsp mayonnaise
1 Tbsp fresh cream (tetrapak)
1/2 tsp salt
1/2 tsp white pepper
2 tsp sugar
1 tsp vinegar
Mix all ingredients well, transfer into serving dish.
Enjoy.
Coleslaw
2 cups cabbage thinly sliced
1/2 medium carrot grated
1/2 tsp salt
1/2 tsp white pepper
4tsp sugar (if you prefer less sweet 2 tsp)
3 Tbsp heaped mayonnaise
2 Tbsp fresh cream (tetrapak)
Mix all ingredients together, stir well and transfer to serving dish.
Enjoy.
Full egg Mayonnaise
2 eggs
1/2 tsp salt
1/2 tsp white pepper
1/2 tsp mustard paste
2 cups oil*
1 tsp sugar
2 tsp white vinegar
Place eggs in blender, blend till slightly thickened. Add salt, pepper and mustard paste. Then blend as as blender is on, very slowly add oil in a drizzle - it will split if you go too fast.
After about 3/4's of oil has been added, add 1 tsp vinegar blend again add some more oil. After adding 1/2 oil that is left, add another tsp of vinegar and slowly add remainder of oil.
Place in sterilized jar and keep in fridge for 2-3 months.
*number of eggs = no of cups of oil eg 3 eggs will mean 3 cups of oil.
Thousand island dressing
1 cup mayonnaise
2 Tbsp boiled egg white finely chopped
1 tsp capsicum finely chopped
1 tsp parsley finely chopped
1 tsp green top of spring onions finely chopped
1 green olive with pimento finely chopped
1/2 tsp black pepper powder
Pinch salt
2 tsp sugar
4 Tbsp ketchup
1 tsp chilli sauce
Mix all ingredients well. Place in sterilized jar and keep in fridge up to 2-3 months.
French Dressing
1/2 cup oil
1/2 tsp white pepper
1/2 tsp salt
1/2 tsp mustard paste
1/2 tsp garlic paste
Put all ingredients in a clear jar or bottle. Shake well. Can be stored in fridge for 2-3 months, but shake well before using.
/////////////////////////////////////////////////
Bread and butter pudding
Bread and butter pudding
75g Butter
2 cuos Milk
8 Tbsp Sugar
3 Bread slices (cut into 4 triangular pieces.)
3 Eggs
1/2 tsp Vanilla essence
2 Tbsp Almond (flaked)
1 Tbsp Raisins
1/4 tsp Yellow colour
Cut the crust off each slice of breadand cut into triangles. Spread bread with butter generously on both sides.
Arrange the buttered triangle slices in oven proof pan, slightly overlapping, and cut edges facing the same direction,(points of the bread should all be in one direction.
Sprinkle the bread with flaked almond and raisins.
In a serperate bowl, put eggs and sugar in a bowl mix to blend well then put in milk , vanilla essence and yellow colour mix it well.
Pour milk mixture over bread a in baking pan.
You now need to find a dish or roasting pan that the dish with bread and butter pudding with room to spare. Fill water to 1/2 way. You need to fill tasmmm
**Do not bake "Bread & Butter Pudding" directly as the custard may curdle or become watery so you have to put 2 cups hot water in oven tray and then put your pie pan for bake.
Bake for 35-40 mins at 180-185 degrees.**
Serve with custard or ice cream.
Enjoy
//////////////////////////////////////////////
bread and butter pudding
method
u need 3 large slices of bread cut them in 4 pieces (triangular shape) spread butter on it on both sides..and arrange it in a baking dish..
in a separate bowl beat 3 eggs with a hand whisk.. add sugar to taste, 1and a half cup milk and mix.. also add few drops of vanilla essence.. pour this mixture on bread slices sprinkle raisins on it and bake on 180 degrees in 20-25 mins
ALSO add some water in ur oven tray before putting ur baking dish on it
u can try this too
first mix together 3 packs of cream + 250 ml milk + 4 eggs + 3 tblsp butter + 1 tblsp vanilla essence + 250 gms sugar + 1 tsp cinamomn powder ( optional )
now break roughly a loaf of french bread and spread in an oven proof dish.
pour the above mixture on the bread chunks and let soak for 1-2 hours.
now bake in preheated oven at 200 C for 45 - 75 mins , or it turns slightly golden from top.
u can serve with caramel sauce or vanilla ice cream
but i like it as it is
////////////
75g Butter
2 cuos Milk
8 Tbsp Sugar
3 Bread slices (cut into 4 triangular pieces.)
3 Eggs
1/2 tsp Vanilla essence
2 Tbsp Almond (flaked)
1 Tbsp Raisins
1/4 tsp Yellow colour
Cut the crust off each slice of breadand cut into triangles. Spread bread with butter generously on both sides.
Arrange the buttered triangle slices in oven proof pan, slightly overlapping, and cut edges facing the same direction,(points of the bread should all be in one direction.
Sprinkle the bread with flaked almond and raisins.
In a serperate bowl, put eggs and sugar in a bowl mix to blend well then put in milk , vanilla essence and yellow colour mix it well.
Pour milk mixture over bread a in baking pan.
You now need to find a dish or roasting pan that the dish with bread and butter pudding with room to spare. Fill water to 1/2 way. You need to fill tasmmm
**Do not bake "Bread & Butter Pudding" directly as the custard may curdle or become watery so you have to put 2 cups hot water in oven tray and then put your pie pan for bake.
Bake for 35-40 mins at 180-185 degrees.**
Serve with custard or ice cream.
Enjoy
//////////////////////////////////////////////
bread and butter pudding
method
u need 3 large slices of bread cut them in 4 pieces (triangular shape) spread butter on it on both sides..and arrange it in a baking dish..
in a separate bowl beat 3 eggs with a hand whisk.. add sugar to taste, 1and a half cup milk and mix.. also add few drops of vanilla essence.. pour this mixture on bread slices sprinkle raisins on it and bake on 180 degrees in 20-25 mins
ALSO add some water in ur oven tray before putting ur baking dish on it
u can try this too
first mix together 3 packs of cream + 250 ml milk + 4 eggs + 3 tblsp butter + 1 tblsp vanilla essence + 250 gms sugar + 1 tsp cinamomn powder ( optional )
now break roughly a loaf of french bread and spread in an oven proof dish.
pour the above mixture on the bread chunks and let soak for 1-2 hours.
now bake in preheated oven at 200 C for 45 - 75 mins , or it turns slightly golden from top.
u can serve with caramel sauce or vanilla ice cream
but i like it as it is
////////////
Rice Noodles Chop Suey by shireen
Rice Noodles Chop Suey
1 packet Shan Chinese chop suey mix
1 packet thin rice noodles (broken in half)
2 chicken breast - cut into this strips
1 egg white - lightly beaten...
1/2 cup ketchup
1/2 cup water
2 green onions - cut in diagonal
1 carrot cut in julienne
1 capsicum cut in strips
1 cup cabbage thinly sliced
2 Tbsp oil
Oil for deep frying
Marinate chicken, egg white, and chop suey seasoning. Leave for 15 minutes.
Heat oil for deep frying. Fry 1/2 noodles each time and remove as soonas the puff up. ( they should stay white no brown). Drain on kitchen paper then place on serving plate.
Ina pan heat oil, add marinated chicken and stirfry till chicken turns white.
Add water and ketchup and stir. Cook for 5 minutes stirring well. Add vegetables, stir well and cook for 2 minutes. Remove from heat and serve on fried rice noodles or fried rice
fried rice noodles.
You fry noodles straight from the packet. Do not boil. Break noodles up into half or smaller if you prefer - they puff up very quickly so smaller pieces are easier to manage. Try using some clean sissies to make cutting noodles easier. Kids love these fried noodles. Try keeping some aside and sprinkling some chaat masala on them when fresh out of oil!! Yum.
////////////////////////////////////////////////////
Rice Noodles Chop Suey
Ingredients
Chicken (boneless) ¼ kg
Egg white (lightly whisked) 1
Cabbage (Cubed) 2 cups
Carrot (cut into thin round slice) ½
Green Onion 2—3 sliced
Capsicum (Cubed) 1
Vegetable oil 6—8 tbsp
Shan Chinese Chop Suey
Seasoning mix 1 sachet
Method
Combine 1 tbsp Shan Chinese Chop Suey Seasoning Mix, egg whit...e, meat and 1 tbsp oil. Set aside for 15 minutes.
Dissolve remaining Shan Chinese Chop Suey Seasoning mix in 1 and ¼ cup water and set aside.
Heat oil in a large wok. On high heat add meat and Stir fry for 1 minute. Add vegetables and stir fry for 3 minutes. Stir continuously to turn and toss.
Add the dissolved Shan Chinese Chop Suey seasoning mix and stir fry on low heat for 2 – 3 minutes until sauce thickens. Stir continuously.
Serve with crispy Fried Rice Noodles or Shan egg fried rice
////////////////////////////////////
1 packet Shan Chinese chop suey mix
1 packet thin rice noodles (broken in half)
2 chicken breast - cut into this strips
1 egg white - lightly beaten...
1/2 cup ketchup
1/2 cup water
2 green onions - cut in diagonal
1 carrot cut in julienne
1 capsicum cut in strips
1 cup cabbage thinly sliced
2 Tbsp oil
Oil for deep frying
Marinate chicken, egg white, and chop suey seasoning. Leave for 15 minutes.
Heat oil for deep frying. Fry 1/2 noodles each time and remove as soonas the puff up. ( they should stay white no brown). Drain on kitchen paper then place on serving plate.
Ina pan heat oil, add marinated chicken and stirfry till chicken turns white.
Add water and ketchup and stir. Cook for 5 minutes stirring well. Add vegetables, stir well and cook for 2 minutes. Remove from heat and serve on fried rice noodles or fried rice
fried rice noodles.
You fry noodles straight from the packet. Do not boil. Break noodles up into half or smaller if you prefer - they puff up very quickly so smaller pieces are easier to manage. Try using some clean sissies to make cutting noodles easier. Kids love these fried noodles. Try keeping some aside and sprinkling some chaat masala on them when fresh out of oil!! Yum.
////////////////////////////////////////////////////
Rice Noodles Chop Suey
Ingredients
Chicken (boneless) ¼ kg
Egg white (lightly whisked) 1
Cabbage (Cubed) 2 cups
Carrot (cut into thin round slice) ½
Green Onion 2—3 sliced
Capsicum (Cubed) 1
Vegetable oil 6—8 tbsp
Shan Chinese Chop Suey
Seasoning mix 1 sachet
Method
Combine 1 tbsp Shan Chinese Chop Suey Seasoning Mix, egg whit...e, meat and 1 tbsp oil. Set aside for 15 minutes.
Dissolve remaining Shan Chinese Chop Suey Seasoning mix in 1 and ¼ cup water and set aside.
Heat oil in a large wok. On high heat add meat and Stir fry for 1 minute. Add vegetables and stir fry for 3 minutes. Stir continuously to turn and toss.
Add the dissolved Shan Chinese Chop Suey seasoning mix and stir fry on low heat for 2 – 3 minutes until sauce thickens. Stir continuously.
Serve with crispy Fried Rice Noodles or Shan egg fried rice
////////////////////////////////////
Masaly Dar Mash by rida
Masaly Dar Mash
Ingredients
White lentil 200 gm (1 pao)
Ginger garlic paste 1 tsp heaped
Salt 1 tsp heaped
Whole red chilies 8
Turmeric ¾ tsp
Water 1 ½ cup
Ingredients for baghar
Tomatoes 2 chopped
Onion 1 sliced
All spice powder ¾ tsp
White cumin seed 1 tsp
Chili powder 1 tsp
Coriander leaves chopped 2 tbsp
Green chilies chopped 2
Mint leave...s 12
Ginger sliced 1 tbsp
Ghee ½ cup
Method
Wash and soak lentil for 1 hour, cook with 1 and ½ cup water, salt, turmeric, ginger garlic paste, red chili whole, till water dries, and lentil tender.
Method for baghar.
Heat ghee, add sliced onion, when brown add cumin seeds, chopped tomatoes, fry for 5 minutes. Add chili powder , all spice powder, ginger slices, and pour this on top of lentil. Mix well. Add chopped greens and serve
////////////////////////////////
Masala Dhal Marsh
Part 1
Dhal
200 gms (1 pao) white (March) dhal*
1/2 tsp tumeric
6-8 whole red button chilli
1 tsp heaped Ginger/garlic paste
1-1/2 cups water
Soak dhal for 1 hour, drain and add tumeric, chilli, ginger/garlic paste and water and boil till dhal is soft. Set aside.
Masala
1/2 cup ghee (you can use oil, ghee tast...es better)
1 large or 2 medium onions sliced
2 large tomatoes put in chopper and roughly chopped
1 tsp salt
1 tsp white cumin seeds
1 tsp red chilli powder
1/2 tsp garam masala
Masala Dhal Marsh - part 2
Garnish
1 Tbsp ginger julienned
12 mint leaves
2 green chillies -sliced
2 Tbsp green corriander chopped
Place seperate pan on heat, add ghee - when melted add onions and fry till golden brown (stirring regularly) add cumin and stir well Then add tomatoes and cook on medium heat. Stir well and add c...hilli powder, garam masala and salt. Stir well and add 1/4 cup water. Cook on medium heat till oil comes on top. Add masala to pan with dhal in it. Add 1/4 cup water, stir well. Cook 1 minutes then stir in Ginger julienned, sliced green chillies and green corriander. Remove from heat.
Transfer into serving dish and add mint leaves.
Serve with Tandoori Paratha
Enjoy.
*You can use channa dhal (only soak 1/2 hour)
Moong dhal - soak for 10 mins and let it boil for 3-4 minutes.
Ingredients
White lentil 200 gm (1 pao)
Ginger garlic paste 1 tsp heaped
Salt 1 tsp heaped
Whole red chilies 8
Turmeric ¾ tsp
Water 1 ½ cup
Ingredients for baghar
Tomatoes 2 chopped
Onion 1 sliced
All spice powder ¾ tsp
White cumin seed 1 tsp
Chili powder 1 tsp
Coriander leaves chopped 2 tbsp
Green chilies chopped 2
Mint leave...s 12
Ginger sliced 1 tbsp
Ghee ½ cup
Method
Wash and soak lentil for 1 hour, cook with 1 and ½ cup water, salt, turmeric, ginger garlic paste, red chili whole, till water dries, and lentil tender.
Method for baghar.
Heat ghee, add sliced onion, when brown add cumin seeds, chopped tomatoes, fry for 5 minutes. Add chili powder , all spice powder, ginger slices, and pour this on top of lentil. Mix well. Add chopped greens and serve
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Masala Dhal Marsh
Part 1
Dhal
200 gms (1 pao) white (March) dhal*
1/2 tsp tumeric
6-8 whole red button chilli
1 tsp heaped Ginger/garlic paste
1-1/2 cups water
Soak dhal for 1 hour, drain and add tumeric, chilli, ginger/garlic paste and water and boil till dhal is soft. Set aside.
Masala
1/2 cup ghee (you can use oil, ghee tast...es better)
1 large or 2 medium onions sliced
2 large tomatoes put in chopper and roughly chopped
1 tsp salt
1 tsp white cumin seeds
1 tsp red chilli powder
1/2 tsp garam masala
Masala Dhal Marsh - part 2
Garnish
1 Tbsp ginger julienned
12 mint leaves
2 green chillies -sliced
2 Tbsp green corriander chopped
Place seperate pan on heat, add ghee - when melted add onions and fry till golden brown (stirring regularly) add cumin and stir well Then add tomatoes and cook on medium heat. Stir well and add c...hilli powder, garam masala and salt. Stir well and add 1/4 cup water. Cook on medium heat till oil comes on top. Add masala to pan with dhal in it. Add 1/4 cup water, stir well. Cook 1 minutes then stir in Ginger julienned, sliced green chillies and green corriander. Remove from heat.
Transfer into serving dish and add mint leaves.
Serve with Tandoori Paratha
Enjoy.
*You can use channa dhal (only soak 1/2 hour)
Moong dhal - soak for 10 mins and let it boil for 3-4 minutes.
Kalay Chany chat by rida
Black Channay
25 curry leaves
4 Tbsp oil
1 tsp white cumin seeds
1 Tbsp Ginger/garlic paste
200 grams boiled black chickpeas*
1 tsp roasted cumin powder
1/2 cup tamarind pulp
1-1/2 tsp salt
2 Tbsp heaped red chilli powder
2 Tbsp sugar
1 Tbsp heaped Chaat Masala
Heat oil. Add curry leaves and cumin seeds and ginger/garlic paste and... 1/4 cup water to pan. (put lid on straight away to avoid spitting) then stir well. Add chilli, salt, sugar, chaat masala and tamarind pulp. Mix well and cook on medium low heat until gravy thickens.
Serve with hot naan.
Enjoy
*to soak chickpeas, take 200gm (1 pao) raw chickpeas 2 tsp bi-carbonate soda (meethi soda) and water 1 inch over chickpeas. Soak over night. Transfer chickpeas to a seive, drain, rinse well and transfer to pan. Add fresh water (no soda) and boil till chickpeas are cooked.
25 curry leaves
4 Tbsp oil
1 tsp white cumin seeds
1 Tbsp Ginger/garlic paste
200 grams boiled black chickpeas*
1 tsp roasted cumin powder
1/2 cup tamarind pulp
1-1/2 tsp salt
2 Tbsp heaped red chilli powder
2 Tbsp sugar
1 Tbsp heaped Chaat Masala
Heat oil. Add curry leaves and cumin seeds and ginger/garlic paste and... 1/4 cup water to pan. (put lid on straight away to avoid spitting) then stir well. Add chilli, salt, sugar, chaat masala and tamarind pulp. Mix well and cook on medium low heat until gravy thickens.
Serve with hot naan.
Enjoy
*to soak chickpeas, take 200gm (1 pao) raw chickpeas 2 tsp bi-carbonate soda (meethi soda) and water 1 inch over chickpeas. Soak over night. Transfer chickpeas to a seive, drain, rinse well and transfer to pan. Add fresh water (no soda) and boil till chickpeas are cooked.
Capsicum ka khatta by rida
Capsicum ka khatta
Ingredients
Capsicum ½ kg cut into 2 inch cube
Onion chopped 2 cups
Tomato 4 sliced
Garlic paste 2 tsp
Chili powder 2 tsp
Coriander powder 2 tsp
Turmeric ½ tsp
Roasted cumin (crushed) ½ tsp
Salt 1½ tsp
Curry leaves 20
Tamarind juice ½ cup
Green chilies 4 sliced
Oil 1 cup
Method
Heat oil adds onion fry transparent, a...dd curry leaves, then add tomatoes, fry till soft. Add all above seasonings. Fry well, adding little water. Add capsicum, green chilies, ¼ cup water. Cover and cook for 10 minutes. Lastly add tamarind juice. Serve hot with Naan.
////////////////////////////////////////////////////////////
Capsicum ka khatta
1 cup oil (this will preserve for 15 days)
2 onions chopped finely
1/2 kg capsicum - cut in large cubes
2 tsp heaped red chilli powder
4 tomatoes sliced thin
2 tsp garlic paste
2 tsp corriander powder
1/2 tsp tumeric
1-1/2 tsp roasted cumin powder
1/2 cup tamarind juice*
2-1/2 tsp salt
20 curry leaves
4 chillies ...sliced
Heat oil in pan, add onion and once the onions are clear, add curry leaves. Stir and cook till onions are light golden.
Add sliced tomatoes and cook for 5 minutes on medium heat stirring well. Add garluc paste, spices, 1/4 cup water and cook till oil comes to the top. Add capsicum and 1/4 cup water and cover. Cook for 2 minutes, then remove lid and cook for another 5 minute. Remove from heat.
Transfer to serving dish and garnish with slices chillies.
This will keep in the fridge for 15 days.
Enjoy.
*take 4Tbsp tamarind - soak in 1 cup of hot water for 30 mins. Then once cool enough for you using your hand, mash tamarind up to loose. Seive tamarind a
Ingredients
Capsicum ½ kg cut into 2 inch cube
Onion chopped 2 cups
Tomato 4 sliced
Garlic paste 2 tsp
Chili powder 2 tsp
Coriander powder 2 tsp
Turmeric ½ tsp
Roasted cumin (crushed) ½ tsp
Salt 1½ tsp
Curry leaves 20
Tamarind juice ½ cup
Green chilies 4 sliced
Oil 1 cup
Method
Heat oil adds onion fry transparent, a...dd curry leaves, then add tomatoes, fry till soft. Add all above seasonings. Fry well, adding little water. Add capsicum, green chilies, ¼ cup water. Cover and cook for 10 minutes. Lastly add tamarind juice. Serve hot with Naan.
////////////////////////////////////////////////////////////
Capsicum ka khatta
1 cup oil (this will preserve for 15 days)
2 onions chopped finely
1/2 kg capsicum - cut in large cubes
2 tsp heaped red chilli powder
4 tomatoes sliced thin
2 tsp garlic paste
2 tsp corriander powder
1/2 tsp tumeric
1-1/2 tsp roasted cumin powder
1/2 cup tamarind juice*
2-1/2 tsp salt
20 curry leaves
4 chillies ...sliced
Heat oil in pan, add onion and once the onions are clear, add curry leaves. Stir and cook till onions are light golden.
Add sliced tomatoes and cook for 5 minutes on medium heat stirring well. Add garluc paste, spices, 1/4 cup water and cook till oil comes to the top. Add capsicum and 1/4 cup water and cover. Cook for 2 minutes, then remove lid and cook for another 5 minute. Remove from heat.
Transfer to serving dish and garnish with slices chillies.
This will keep in the fridge for 15 days.
Enjoy.
*take 4Tbsp tamarind - soak in 1 cup of hot water for 30 mins. Then once cool enough for you using your hand, mash tamarind up to loose. Seive tamarind a
Murgh musalam:
Murgh musalam:
Ingredients:
Chicken 1 whole (1-1/4 kg)
Chili powder 1 tbsp
Lemon juice 2 tbsp..
Onion brown 2 tbsp (crushed)
Saffron ¼ tsp
Kewra 1 tbsp
Curd ¾ kg
Coriander powder 1 tbsp
Salt 1-1/2 tsp
Almond 8-10 (ground)
Ginger garlic 1 tbsp
Turmeric pinch
All spice 1 tsp
Oil ¼ cup
Method:
Prick chicken well. Marinate with al above except oil for 2 hours. Fry chicken on both sides till light golden.
Then add in the masala with water ½ cups. Cover and cook till chicken tender and thick gravy remains, serve garnished.
///////////////////////////////////////////////////////////////////////
Brown Murgh Mussallum
1 whole chicken - skin removed, with slits
Marinade
1 Tbs red chilli powder
2 Tbs lemon juice...
2 Tbs browned onion
1/4 tsp saffron
1 tsp kewra water (if using essence 1-2 drops only)
1 cup yogurt beaten
11/2 tsp salt
1 tsp Ginger/garlic paste
1 pinch tumeric
1 tsp Garam Masala
2 Tbs corriander powder
8-10 almonds - boiled, skin removed and made into paste with a tough of water.
Mix all marinade ingredients together.
Rub over chicken and ideally marinate overnight in fridge. (leave as long as possible) up to overnight.
Heat 1/4 cup of oil in pain. Remove chicken from marinade leaving as much marinade as possible. Fry chicken onall sides until golden. Once fried, and remaining marinade and fry off for a minute ot two, then add 1/2 cup water, stir and cover. Cook for 30 minutes. Garnish with green corriander leaves. Serve with boiled egg and fries.
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Mahi Mussalam by shireen
Recipe u can change Chicken into Fish
Whole Chicken 1 of 1/2 Kg
Melted butter 1 tsp
Grinded Almonds 1 tbsp
Coriander Powder 1 tbsp
Lemon Jucice 1 tbsp..
All Spices 1/2 tsp
Ginger/Garlic 1 tsp
Oil 1/4 cup
Onion Grinded 1
Chilly Powder 1 1/2 tsp
Salt 1 tsp
Termeric Powder 1/4 tsp
Whipped Curd 2 tbsp
Kewra 1 tsp
For Marination
Ginger/Garlic 1 tsp
Lemon Jucice 1 tbsp
Chilly Powder 1/2 tsp
Salt 1/2 tsp
Method:
Give cuts on chicken, Wash well and marinate with all the ingredients given under marination an leave for a hour, Heat oil.
Add onion paste, ginger/ garlic and fry for 5 minutes. Add in all the rest with curd and bhuno till oil floats on top. Arrange Chicken on try. Pour hot gravy over it and bake for half an hour on no 4 or 180 c. Remove in a serving dish. Sprinkle melted butter, corriander leaves and kewra
Ingredients:
Chicken 1 whole (1-1/4 kg)
Chili powder 1 tbsp
Lemon juice 2 tbsp..
Onion brown 2 tbsp (crushed)
Saffron ¼ tsp
Kewra 1 tbsp
Curd ¾ kg
Coriander powder 1 tbsp
Salt 1-1/2 tsp
Almond 8-10 (ground)
Ginger garlic 1 tbsp
Turmeric pinch
All spice 1 tsp
Oil ¼ cup
Method:
Prick chicken well. Marinate with al above except oil for 2 hours. Fry chicken on both sides till light golden.
Then add in the masala with water ½ cups. Cover and cook till chicken tender and thick gravy remains, serve garnished.
///////////////////////////////////////////////////////////////////////
Brown Murgh Mussallum
1 whole chicken - skin removed, with slits
Marinade
1 Tbs red chilli powder
2 Tbs lemon juice...
2 Tbs browned onion
1/4 tsp saffron
1 tsp kewra water (if using essence 1-2 drops only)
1 cup yogurt beaten
11/2 tsp salt
1 tsp Ginger/garlic paste
1 pinch tumeric
1 tsp Garam Masala
2 Tbs corriander powder
8-10 almonds - boiled, skin removed and made into paste with a tough of water.
Mix all marinade ingredients together.
Rub over chicken and ideally marinate overnight in fridge. (leave as long as possible) up to overnight.
Heat 1/4 cup of oil in pain. Remove chicken from marinade leaving as much marinade as possible. Fry chicken onall sides until golden. Once fried, and remaining marinade and fry off for a minute ot two, then add 1/2 cup water, stir and cover. Cook for 30 minutes. Garnish with green corriander leaves. Serve with boiled egg and fries.
////////////////////////////////////////////////
Mahi Mussalam by shireen
Recipe u can change Chicken into Fish
Whole Chicken 1 of 1/2 Kg
Melted butter 1 tsp
Grinded Almonds 1 tbsp
Coriander Powder 1 tbsp
Lemon Jucice 1 tbsp..
All Spices 1/2 tsp
Ginger/Garlic 1 tsp
Oil 1/4 cup
Onion Grinded 1
Chilly Powder 1 1/2 tsp
Salt 1 tsp
Termeric Powder 1/4 tsp
Whipped Curd 2 tbsp
Kewra 1 tsp
For Marination
Ginger/Garlic 1 tsp
Lemon Jucice 1 tbsp
Chilly Powder 1/2 tsp
Salt 1/2 tsp
Method:
Give cuts on chicken, Wash well and marinate with all the ingredients given under marination an leave for a hour, Heat oil.
Add onion paste, ginger/ garlic and fry for 5 minutes. Add in all the rest with curd and bhuno till oil floats on top. Arrange Chicken on try. Pour hot gravy over it and bake for half an hour on no 4 or 180 c. Remove in a serving dish. Sprinkle melted butter, corriander leaves and kewra
Peshawari Murgh by shireen
Peshawari Murgh
Marination:
1 kg Chicken ...
3 Tbsp Tomato paste
1 Tbsp Ginger Garlic paste
2 Green Chillies - sliced
1-1/2 tsp Chilli Powder
1/4 tsp Turmeric
1-1/2 Salt
1/2 cup Brown Onion (about 2 raw onions)
Mixed Whole spices (4 of each whole black peppercorns, cloves, cardamom 1 tsp cumin seeds)
1/2 cup yogurt beaten
1/2 cup Oil
1 Tandoori Nan
For Baghar:
1 tsp Garlic crushed
6 whole Red Chilli
1/4 cup Fenugreek seed
1/2 tsp Mustard seed
1/4 cup Oil
Method
Marinate the chicken for 30 minutes in tomato paste, ginger garlic paste, finely chopped green chilli, red chilli powder, turmeric and salt.
Heat half cup of oil and add mixed whole spices, the marinated chicken and brown onion.
Then add 3 cups of water and leave to cook until only 2 cups of water remain.
Now add pieces of Nan.
Then cover it and leave for 10 minutes.
Get it in a dish and pour beaten curd over.
Heat oil and baghar ingredients in a frypan - fry till you can smell garlic then pour over yogurt and chicken mix.
Serve with hot naan.
Marination:
1 kg Chicken ...
3 Tbsp Tomato paste
1 Tbsp Ginger Garlic paste
2 Green Chillies - sliced
1-1/2 tsp Chilli Powder
1/4 tsp Turmeric
1-1/2 Salt
1/2 cup Brown Onion (about 2 raw onions)
Mixed Whole spices (4 of each whole black peppercorns, cloves, cardamom 1 tsp cumin seeds)
1/2 cup yogurt beaten
1/2 cup Oil
1 Tandoori Nan
For Baghar:
1 tsp Garlic crushed
6 whole Red Chilli
1/4 cup Fenugreek seed
1/2 tsp Mustard seed
1/4 cup Oil
Method
Marinate the chicken for 30 minutes in tomato paste, ginger garlic paste, finely chopped green chilli, red chilli powder, turmeric and salt.
Heat half cup of oil and add mixed whole spices, the marinated chicken and brown onion.
Then add 3 cups of water and leave to cook until only 2 cups of water remain.
Now add pieces of Nan.
Then cover it and leave for 10 minutes.
Get it in a dish and pour beaten curd over.
Heat oil and baghar ingredients in a frypan - fry till you can smell garlic then pour over yogurt and chicken mix.
Serve with hot naan.
ANDA CHANA by shireen
ANDA CHANA
INGREDIENTS...
• Chickpeas ( gorbanzo beans) ½ kg soaked overnight , and boiled till tender
• Oil ½ cup
• Onion 1 medium sliced thinly
• Tomatoes 3 to 5 sliced thinly
• Curd 1 cup whisked
• White cumin 1 tbsp
• Red chilli powder 1 tsp
• Black pepper powder ½ tsp
• Turmeric ½ tsp
• Coriander powder ½ tsp
• Garam masala 1 tsp
• Chaat masala 2 tsp
• Chicken stock 2 cups
• Boiled eggs 4
METHOD
Soak chickpeas overnight , boil them till done. Take a handful of boiled chickpeas and blend them in a blender.
In a pan heat oil add sliced onion when browned , add cumin and add tomatoes cook till tender , now add spices , bhuno , add curd , and cook till oil seperates, add chickpeas , chicken stock 2 cups , cook till it thickens.
Dish out , cut boiled eggs in quarters and add to the channa.
**please note that if you add salt when boiling chichpeas they don't go soft in the middle. A cinnamon stick when boiling chickpeas helps stomach digest chickpeas.
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Egg With Chickpeas
Ingredients:
Chickpeas: 1/2 Kg
Oil: 1/2 Cup... See More
Onion sliced: 1
Tomato: 3-5
Yogurt: 1 cup
White cumin: 1 tblsp
Red chilli Powder: 1/2 tsp
Turmeric: 1/2 tsp
Corriander Powder: 1/2 tsp
Garam masala: 1 tsp
Chat masala: 1 tsp
Salt: 1 tsp
Chicken stock: 2 cups
Boiled eggs: 4
Recipe:
1. Soak chickpeas overnight with water and boil with bit salt.
2. Take a handfull of boiled chickpeas and blend them in a blender.
3. Heat up oil in a pan and fry onion till gloden brown.
4. Add white cumin and tomatoes in the cooking pan. Cook till tomatoes in the cooking pan. Cook till tomatoes are tender.
5. Add blackpepper powder, redchilli powder, turmeric, salt, corriander powder, garam masala, chat masala, chicken stock, green chillies
6. Add yogurt and cook for sometime
7. Add blended chickpeas as well as boiled chickpeas in the cooking pan , blend and mix with spoon
8. Add 1 cup water and cook till it turns out in gravy.
9. Garnish with boiled sliced agg and serve.
INGREDIENTS...
• Chickpeas ( gorbanzo beans) ½ kg soaked overnight , and boiled till tender
• Oil ½ cup
• Onion 1 medium sliced thinly
• Tomatoes 3 to 5 sliced thinly
• Curd 1 cup whisked
• White cumin 1 tbsp
• Red chilli powder 1 tsp
• Black pepper powder ½ tsp
• Turmeric ½ tsp
• Coriander powder ½ tsp
• Garam masala 1 tsp
• Chaat masala 2 tsp
• Chicken stock 2 cups
• Boiled eggs 4
METHOD
Soak chickpeas overnight , boil them till done. Take a handful of boiled chickpeas and blend them in a blender.
In a pan heat oil add sliced onion when browned , add cumin and add tomatoes cook till tender , now add spices , bhuno , add curd , and cook till oil seperates, add chickpeas , chicken stock 2 cups , cook till it thickens.
Dish out , cut boiled eggs in quarters and add to the channa.
**please note that if you add salt when boiling chichpeas they don't go soft in the middle. A cinnamon stick when boiling chickpeas helps stomach digest chickpeas.
///////////////////////
Egg With Chickpeas
Ingredients:
Chickpeas: 1/2 Kg
Oil: 1/2 Cup... See More
Onion sliced: 1
Tomato: 3-5
Yogurt: 1 cup
White cumin: 1 tblsp
Red chilli Powder: 1/2 tsp
Turmeric: 1/2 tsp
Corriander Powder: 1/2 tsp
Garam masala: 1 tsp
Chat masala: 1 tsp
Salt: 1 tsp
Chicken stock: 2 cups
Boiled eggs: 4
Recipe:
1. Soak chickpeas overnight with water and boil with bit salt.
2. Take a handfull of boiled chickpeas and blend them in a blender.
3. Heat up oil in a pan and fry onion till gloden brown.
4. Add white cumin and tomatoes in the cooking pan. Cook till tomatoes in the cooking pan. Cook till tomatoes are tender.
5. Add blackpepper powder, redchilli powder, turmeric, salt, corriander powder, garam masala, chat masala, chicken stock, green chillies
6. Add yogurt and cook for sometime
7. Add blended chickpeas as well as boiled chickpeas in the cooking pan , blend and mix with spoon
8. Add 1 cup water and cook till it turns out in gravy.
9. Garnish with boiled sliced agg and serve.
Batter fried chicken nuggets by shireen
note Here is a recipe for battered chicken nuggets. Fry nuggets until batter has set in oil, then Derain on paper towl and allow to cool. Place in plastic bag and freeze. When ready to fry, either take biggest from freezer 3-4 hours prior to using and defrost in fridge and fry on medium high heat or fry on medium heat till nuggets are golden.
Batter fried chicken nuggets
Marinate:
2 cups Boneless chicken (cubed)...
1/2 tsp Salt
1/2 tsp Black pepper
1/4 cup Milk
1 Tbsp Lemon juice
Oil as needed for frying
For Batter:
3 Tbsp Plain flour
3 Tbsp Corn flour
1 tsp Baking powder
1/2 cup Water
1/2 tsp Salt
1/2 tsp Black pepper
Marinate chicken cubes with salt,black pepper,eggs,milk and lemon juice for 10 minutes.
For the batter mix plain flour, corn flour, baking powder, black pepper and salt to make a thick paste with the help of water.
Now heat oil, dip chicken pieces in batter and fry till crispy golden brown.
Serve hot with ketchup and french fries.
Saag Gosht by shireen
Saag Gosht
1/2 kg mutton pieces (or 1 kg chicken cut into 16 pieces.
2 large onions - sliced
2 tsp Ginger/garlic paste
1 tsp heaped red chilli powder... See More
1/4 cup water
1 tsp heaped corriander powder
1/4 tsp tumeric
2 tomatoes - sliced thin
1 tsp salt - heaped
1/4 cup water (extra)
1/2 cup yogurt beaten
1/2 kg spinach*finely shredded
4 bunches fresh fenugreek**
1/2 cup milk
Place pan on heat, add oil and sliced onions. Allow onions to become golden brown, then add Ginger/garlic past2 and stir well.
Add spices, 1/4 cup of water, salt and stir well. Add another 1/4 cup of water. Stir, and then add meat. Cook on medium heat till oil comes to the top - stirring every now and then. Once oil is to the top, add beaten yogurt, and stir well. Cook till oil come back to top of gravy again. Add fenugreek** andspinach. Stir well, cover and cook in medium/low heat until spinach is tender. Once well cooked, Add Kasoori methi** if fresh not added. Add milk and chillies stir well and cook for 5 minutes on low heat and then turn off heat.
Serve with tandooriparatha.
Enjoy
1/2 kg mutton pieces (or 1 kg chicken cut into 16 pieces.
2 large onions - sliced
2 tsp Ginger/garlic paste
1 tsp heaped red chilli powder... See More
1/4 cup water
1 tsp heaped corriander powder
1/4 tsp tumeric
2 tomatoes - sliced thin
1 tsp salt - heaped
1/4 cup water (extra)
1/2 cup yogurt beaten
1/2 kg spinach*finely shredded
4 bunches fresh fenugreek**
1/2 cup milk
Place pan on heat, add oil and sliced onions. Allow onions to become golden brown, then add Ginger/garlic past2 and stir well.
Add spices, 1/4 cup of water, salt and stir well. Add another 1/4 cup of water. Stir, and then add meat. Cook on medium heat till oil comes to the top - stirring every now and then. Once oil is to the top, add beaten yogurt, and stir well. Cook till oil come back to top of gravy again. Add fenugreek** andspinach. Stir well, cover and cook in medium/low heat until spinach is tender. Once well cooked, Add Kasoori methi** if fresh not added. Add milk and chillies stir well and cook for 5 minutes on low heat and then turn off heat.
Serve with tandooriparatha.
Enjoy
Chicken Shashlik by shireen
Chicken Shashlik
Ingredients:
1/2 kg Chicken (boneless) cut in medium size cubes
1 tsp Ginger garlic paste
1/2 tsp Chili powder ...
1/2 tsp Salt
1/2 tsp Black pepper powder
2 Tbsp Ketchup
2 Tbsp Worcestershire sauce
1 Tbdp Oil
2 onion - cut in 4 and seperated
2 Capsicum - cut in large squares
2 Tomato - cut in 8
Ingredients for Barbeque sauce:
4 Tbsp Tomato paste
4 Tbsp Ketchup
4 Tbsp Vinegar
1 tsp Garlic paste
1 tsp Salt
1 tsp Sugar
1/2 tsp Chili powder
2 Tbsp oil
Mix BBQ sauce ingredients together in a bowl - mix well and set aside.
Marinate chicken with spices, sauces, oil, Ginger/garlic paste and vegetables. Leave for 1 hour in fridge. Set aside
If using bamboo skewers, soak bamboo skewers in water while chicken marinates.
After 1 hour place chicken on skewers alternating with vegetables
Heat 1 tbsp oil in frying pan and Fryskewers on low flame for 8 to 10 minutes
Serve shashlik on bed of rice topped with prepared Barbeque sauce.
Enjoy
Ingredients:
1/2 kg Chicken (boneless) cut in medium size cubes
1 tsp Ginger garlic paste
1/2 tsp Chili powder ...
1/2 tsp Salt
1/2 tsp Black pepper powder
2 Tbsp Ketchup
2 Tbsp Worcestershire sauce
1 Tbdp Oil
2 onion - cut in 4 and seperated
2 Capsicum - cut in large squares
2 Tomato - cut in 8
Ingredients for Barbeque sauce:
4 Tbsp Tomato paste
4 Tbsp Ketchup
4 Tbsp Vinegar
1 tsp Garlic paste
1 tsp Salt
1 tsp Sugar
1/2 tsp Chili powder
2 Tbsp oil
Mix BBQ sauce ingredients together in a bowl - mix well and set aside.
Marinate chicken with spices, sauces, oil, Ginger/garlic paste and vegetables. Leave for 1 hour in fridge. Set aside
If using bamboo skewers, soak bamboo skewers in water while chicken marinates.
After 1 hour place chicken on skewers alternating with vegetables
Heat 1 tbsp oil in frying pan and Fryskewers on low flame for 8 to 10 minutes
Serve shashlik on bed of rice topped with prepared Barbeque sauce.
Enjoy
Masala Fried Rice by shireen
Masala Fried Rice
4 cups boiled rice
4 Tbsp green onion leaves - sliced
3 Tbsp carrot - finely sliced
1/2 tsp salt...
1/2 tsp black pepper
2 Tbsp soya sauce
4 Tbsp oil
1/2 tsp chilli powder
1/2 tsp tumeric powder
1 egg
1 pack Shan Chinese Egg Fried Rice mix
Heat oil, break egg into pan - and let it set before moving, to make egg into small pieces. Add chilli, tumeric, pepper, salt, soya sauce, and Shan mix. Add rice and carrot. Stir well, cook2 mins, turn off heat, add green onion, stir well and either serve hot or cold as rice salad.
Enjoy.
4 cups boiled rice
4 Tbsp green onion leaves - sliced
3 Tbsp carrot - finely sliced
1/2 tsp salt...
1/2 tsp black pepper
2 Tbsp soya sauce
4 Tbsp oil
1/2 tsp chilli powder
1/2 tsp tumeric powder
1 egg
1 pack Shan Chinese Egg Fried Rice mix
Heat oil, break egg into pan - and let it set before moving, to make egg into small pieces. Add chilli, tumeric, pepper, salt, soya sauce, and Shan mix. Add rice and carrot. Stir well, cook2 mins, turn off heat, add green onion, stir well and either serve hot or cold as rice salad.
Enjoy.
Sadi Dehli Biriyani byshireen
Sadi Dehli Biriyani
1 cup oil
2 medium onions - thinly sliced
1 kg chicken - cut into pieces
1-1/2 cup yogurt beaten...
Pinch orange colour
750 gms boiled rice* - cooked 3/4
1 Tbsp garlic paste
1 Tbsp Ginger - cut into thin strips
2 tsp salt
1/4 tsp sugar
1/2 tsp Kewra water
4 Tbsp malai from milk (use cream if malai not available) + pinch of orange colour
2 Tbsp oil - extra
Whole garam masala
12 whole black pepper corns
8 cloves
6 green cardamom
2 black cardamom
1 tsp black cumin seeds
Add oil in pan, fry onions until clear. Add chicken, Ginger, garlic and salt.
Add yogurt that has been mixed with a pinch of orange colour. Stir well and add the whole garam masala spices. Stir well, cover and cook on medium heat until chicken is cooked.
Set aside
In seperate pan, add half boiled rice, then chicken mix and then rest of the rice. Mix malai (or cream) with a pinch of colour that has mixed with a tablespoon of water, kewra water, saffron and sugar. Layer over rice. Add 2 Tbsp of oil ontop of malai then the browned onion. Put on dum.**Cook on high for 5 mins then put ontop of thava and cook for 15mins on low heat.
*Boiled rice.
Soak rice for 20mins. Boil water, once water has boiled add rice, 1 Tbsp vinegar, 1 Tbsp salt and cook till it's 3/4 done - not fully cooked and soft.
**potatoes can be added. Deep fry potato pieces and set aside. Put them with chicken before final layer of rice and continue as above.
Enjoy.
1 cup oil
2 medium onions - thinly sliced
1 kg chicken - cut into pieces
1-1/2 cup yogurt beaten...
Pinch orange colour
750 gms boiled rice* - cooked 3/4
1 Tbsp garlic paste
1 Tbsp Ginger - cut into thin strips
2 tsp salt
1/4 tsp sugar
1/2 tsp Kewra water
4 Tbsp malai from milk (use cream if malai not available) + pinch of orange colour
2 Tbsp oil - extra
Whole garam masala
12 whole black pepper corns
8 cloves
6 green cardamom
2 black cardamom
1 tsp black cumin seeds
Add oil in pan, fry onions until clear. Add chicken, Ginger, garlic and salt.
Add yogurt that has been mixed with a pinch of orange colour. Stir well and add the whole garam masala spices. Stir well, cover and cook on medium heat until chicken is cooked.
Set aside
In seperate pan, add half boiled rice, then chicken mix and then rest of the rice. Mix malai (or cream) with a pinch of colour that has mixed with a tablespoon of water, kewra water, saffron and sugar. Layer over rice. Add 2 Tbsp of oil ontop of malai then the browned onion. Put on dum.**Cook on high for 5 mins then put ontop of thava and cook for 15mins on low heat.
*Boiled rice.
Soak rice for 20mins. Boil water, once water has boiled add rice, 1 Tbsp vinegar, 1 Tbsp salt and cook till it's 3/4 done - not fully cooked and soft.
**potatoes can be added. Deep fry potato pieces and set aside. Put them with chicken before final layer of rice and continue as above.
Enjoy.
Chicken Haleem by shireen
Chicken Haleem
Dhalmix
1/2kggehun wheat soak overnight , wash cook with 12 cups water boil until soft. Set aside.
200 gms channa dhal
1/4 cup masoor dhal
1/4 cup argur ki dhal (also known as tuvar dhal)
1/4 cup moong dhal
1/4 cup marsh dhal
1/4 cup rice
Chicken mix
1 kg boneless chicken - 1/2 kg breast, 1/2 kg thigh - cut into large cubes
2 Tbsp salt
1 cup oil
2 Tbsp heaped Ginger/garlic paste
1/2 cup browned onion
1-1/2 cup yogurt - beaten
3 Tbsp red chilli powder
1 Tbsp Tumeric
1 Tbsp corriander powder
1 Tbsp Shan Zafrani Garam Masala
For bakhar
1/2 cup oil
1/2 large onion - sliced
In a pan place all Dhals, rice and water to cover, and boil on medium heat till all are soft. Once soft, blend mix until rough paste is made. Add the cooked wheat and blend till smooth.
In a seperate pan, heat oil, add Ginger/garlic paste, cook for 2 minutes, add red chilli, 1/4 cup
water, tumeric, corriander and salt. Stir well and allow mix to cook for 2 minutes. Then add browned onions* and yogurt. Mix well, add chicken and cook until the chicken is well cooked. Remove from heat, Blend this mixture so that mix is mashed. Add garam masala.
Add chicken mix into dhal and wheat mixture and return to heat and continue to cook on medium heat for 15 minutes for flavours to combine. Do stir regularly to avoid it sticking.
In a seperate small pan heat 1/2 cup oil, and add onion cook till onions are golden. Pour over haleem and garnish the chopped green corriander, sluced green chillies and julienne sliced ginger.
Serve with fresh hot naan, and extra corriander, Ginger julienned, green chilli and lemon wedges.
Enjoy
servings 15.
Dhalmix
1/2kggehun wheat soak overnight , wash cook with 12 cups water boil until soft. Set aside.
200 gms channa dhal
1/4 cup masoor dhal
1/4 cup argur ki dhal (also known as tuvar dhal)
1/4 cup moong dhal
1/4 cup marsh dhal
1/4 cup rice
Chicken mix
1 kg boneless chicken - 1/2 kg breast, 1/2 kg thigh - cut into large cubes
2 Tbsp salt
1 cup oil
2 Tbsp heaped Ginger/garlic paste
1/2 cup browned onion
1-1/2 cup yogurt - beaten
3 Tbsp red chilli powder
1 Tbsp Tumeric
1 Tbsp corriander powder
1 Tbsp Shan Zafrani Garam Masala
For bakhar
1/2 cup oil
1/2 large onion - sliced
In a pan place all Dhals, rice and water to cover, and boil on medium heat till all are soft. Once soft, blend mix until rough paste is made. Add the cooked wheat and blend till smooth.
In a seperate pan, heat oil, add Ginger/garlic paste, cook for 2 minutes, add red chilli, 1/4 cup
water, tumeric, corriander and salt. Stir well and allow mix to cook for 2 minutes. Then add browned onions* and yogurt. Mix well, add chicken and cook until the chicken is well cooked. Remove from heat, Blend this mixture so that mix is mashed. Add garam masala.
Add chicken mix into dhal and wheat mixture and return to heat and continue to cook on medium heat for 15 minutes for flavours to combine. Do stir regularly to avoid it sticking.
In a seperate small pan heat 1/2 cup oil, and add onion cook till onions are golden. Pour over haleem and garnish the chopped green corriander, sluced green chillies and julienne sliced ginger.
Serve with fresh hot naan, and extra corriander, Ginger julienned, green chilli and lemon wedges.
Enjoy
servings 15.
PANEER (Cottage cheese)/ low fat curd cheese
Zarnak recipe
PANEER (Cottage cheese)
2 litres fresh milk...
½ kg curd
1 tsp salt
Add salt to curd and mix. Bring milk to a boil and add curd mixture and stir. Keep on fire till curd separates. Let it cool for a little while.
Put a wet muslin (malmal) cloth in the paneer mold and pour the mixture in it. Cover with the lid and press lightly so all the water drains out. Cool. Cut in slices and serve.
(Chopped parsley, crushed garlic, crushed black pepper or roasted crushed cumin can be added to flavour the paneer)
That is a great cheese that Aunty uses for cottage cheese. Here is a low fat curd cheese option. If you don't need low fat, just use regular yogurt.
to make low fat curd cheese, take 2 cups low fat yogurt put in a mulmul cloth and hang with bowl underneath overnight. (try hanging cloth from shelf in fridge with bowl below to catch water) this will make 1 cup low fat curd cheese.
To make low fat yogurt
Boil milk - then leave on very low heat for 15 minutes. Turn stove off, but leave on top if stove until milk becomes room temperature. Once room temperature, put in fridge until malai forms on top. Take milk from fridge, remove malai and put into stove on low heat until milk is room temp.
Remove from stove, add 1/2 tsp yogurt, 1 pinch of salt (the salt prevents water from forming in yogurt)
Put covered dish with this mix in microwave or oven for 4-5 hours or until set. DO NOT TURN MICROWAVE OR OVEN ON
PANEER (Cottage cheese)
2 litres fresh milk...
½ kg curd
1 tsp salt
Add salt to curd and mix. Bring milk to a boil and add curd mixture and stir. Keep on fire till curd separates. Let it cool for a little while.
Put a wet muslin (malmal) cloth in the paneer mold and pour the mixture in it. Cover with the lid and press lightly so all the water drains out. Cool. Cut in slices and serve.
(Chopped parsley, crushed garlic, crushed black pepper or roasted crushed cumin can be added to flavour the paneer)
That is a great cheese that Aunty uses for cottage cheese. Here is a low fat curd cheese option. If you don't need low fat, just use regular yogurt.
to make low fat curd cheese, take 2 cups low fat yogurt put in a mulmul cloth and hang with bowl underneath overnight. (try hanging cloth from shelf in fridge with bowl below to catch water) this will make 1 cup low fat curd cheese.
To make low fat yogurt
Boil milk - then leave on very low heat for 15 minutes. Turn stove off, but leave on top if stove until milk becomes room temperature. Once room temperature, put in fridge until malai forms on top. Take milk from fridge, remove malai and put into stove on low heat until milk is room temp.
Remove from stove, add 1/2 tsp yogurt, 1 pinch of salt (the salt prevents water from forming in yogurt)
Put covered dish with this mix in microwave or oven for 4-5 hours or until set. DO NOT TURN MICROWAVE OR OVEN ON
sandwhich.
sandwhich.
2 x 6 inch long french rolls (soft) - order from bakery
Marinade
2-3 Chicken breast - each one cut into 3 strips
1 tsp salt
1 tsp black pepper
1 tsp mustard paste
Topping for chicken
1 egg beaten
2 Tbsp flour
Breadcrumbs - as required
Salad for roll
1 cucumber - sliced
1 tomato - sliced
2 cheese slices - cut in triangles
iceberg lettuce or salad leaves
sliced gerkins - as required
jalepeno peppers - as required
Sauces
4 Tbsp Mayonnaise (mixed with a little french dressing
4 Tbsp Thousand Island dressing
4 Tbsp Pasta Sauce
4 Tbsp Mustard Paste
Extra mayonnaise for bread.
Oil for frying
Marinate chicken with salt, pepper and mustard paste. Leave to marinate for at least 30 minutes.
Add beaten egg and flour to marinated chicken, and mix well - ensuring all chicken is coated with all of mix.
Roll in breadcrumbs.
Heat Oil in frypan, fry chicken till its golden brown and turn to cook other side. Do not use a karai. Oil should be half way up the chicken piece.
Prepare roll on a piece of butter paper - big enough to wrap sandwhich.
Cut bread in middle, toast inside on a tava - spread with mayonnaise. Add Chicken pieces, cheese, pasta sauce then capsicum, tomato, cucumber, gerkins, lettuce, jalepeno peppers. Top with a drizzle of each of the remaining sauces - as per your required taste.
Push down top of roll. Wrap with the butter paper, twist paper at each end. Cut diagonally in middle of sandwhich.
Serve with crisps - not fries.
Enjoy
2 x 6 inch long french rolls (soft) - order from bakery
Marinade
2-3 Chicken breast - each one cut into 3 strips
1 tsp salt
1 tsp black pepper
1 tsp mustard paste
Topping for chicken
1 egg beaten
2 Tbsp flour
Breadcrumbs - as required
Salad for roll
1 cucumber - sliced
1 tomato - sliced
2 cheese slices - cut in triangles
iceberg lettuce or salad leaves
sliced gerkins - as required
jalepeno peppers - as required
Sauces
4 Tbsp Mayonnaise (mixed with a little french dressing
4 Tbsp Thousand Island dressing
4 Tbsp Pasta Sauce
4 Tbsp Mustard Paste
Extra mayonnaise for bread.
Oil for frying
Marinate chicken with salt, pepper and mustard paste. Leave to marinate for at least 30 minutes.
Add beaten egg and flour to marinated chicken, and mix well - ensuring all chicken is coated with all of mix.
Roll in breadcrumbs.
Heat Oil in frypan, fry chicken till its golden brown and turn to cook other side. Do not use a karai. Oil should be half way up the chicken piece.
Prepare roll on a piece of butter paper - big enough to wrap sandwhich.
Cut bread in middle, toast inside on a tava - spread with mayonnaise. Add Chicken pieces, cheese, pasta sauce then capsicum, tomato, cucumber, gerkins, lettuce, jalepeno peppers. Top with a drizzle of each of the remaining sauces - as per your required taste.
Push down top of roll. Wrap with the butter paper, twist paper at each end. Cut diagonally in middle of sandwhich.
Serve with crisps - not fries.
Enjoy
Banana Brownies by rida
Banana Brownies
Ingredients
Flour 1 cup
Baking powder 1 tsp
Butter 100 gm
Vanilla essence ½ tsp
Castor sugar 1 cup
Eggs 2
Coco powder 2 tbsp
Banana 2
Method
Sieve 1 cup flour, 2 tbsp coco powder, 1 tsp baking powder. Beat 100gm butter and 1 cup castor sugar till soft and creamy. Add 2 eggs along with ½ tsp vanilla essence. Now ad...d in sieved mixture of flour an fold. Add 2 banana cut into pieces. Pour this mixture on a grease Tray and bake on 180 Degrees for 25 minutes.
Ingredients
Flour 1 cup
Baking powder 1 tsp
Butter 100 gm
Vanilla essence ½ tsp
Castor sugar 1 cup
Eggs 2
Coco powder 2 tbsp
Banana 2
Method
Sieve 1 cup flour, 2 tbsp coco powder, 1 tsp baking powder. Beat 100gm butter and 1 cup castor sugar till soft and creamy. Add 2 eggs along with ½ tsp vanilla essence. Now ad...d in sieved mixture of flour an fold. Add 2 banana cut into pieces. Pour this mixture on a grease Tray and bake on 180 Degrees for 25 minutes.
Yellow Thai Vegetable Curry by rida
Yellow Thai Vegetable Curry
Ingredients
Baby corn 1 tin
Zucchini 250 gm
Brinjal 1
Cowpea beans 6
Coconut milk 1 tin
Chicken stock 1 cup
Jiggery 1 tbsp
Lemon Juice 4 tbsp
Termeric 1/2 tsp
Salt ...1/2 tsp
Black pepper 1 tsp
Fresh red chilies 6
Oil 4 tbsp
Lemon leaves for granishing
Method Heat 4 tbsp oil & fry all vegetables in it on high flame. Add 1 cup stock and 1/2 tsp salt. Cook for 5 minutes. Now add turmeric, fresh redchilies, 1 tbsp jiggery & 1 tin coconut milk. Cook for 15 miutes. When vegetables tender, add 1 tsp crushed black pepper & lemon leaves.
Ingredients
Baby corn 1 tin
Zucchini 250 gm
Brinjal 1
Cowpea beans 6
Coconut milk 1 tin
Chicken stock 1 cup
Jiggery 1 tbsp
Lemon Juice 4 tbsp
Termeric 1/2 tsp
Salt ...1/2 tsp
Black pepper 1 tsp
Fresh red chilies 6
Oil 4 tbsp
Lemon leaves for granishing
Method Heat 4 tbsp oil & fry all vegetables in it on high flame. Add 1 cup stock and 1/2 tsp salt. Cook for 5 minutes. Now add turmeric, fresh redchilies, 1 tbsp jiggery & 1 tin coconut milk. Cook for 15 miutes. When vegetables tender, add 1 tsp crushed black pepper & lemon leaves.
Mocha Cappuccino Pudding by rida
Mocha Cappuccino Pudding
Ingredients for Cake
Flour 1 cup
Sugar 1/4 cup
Coco powder 2 tsp
Baking powder 1 tsp
Coffee 1 tsp
Salt 1/2 tsp
Butter 4 tbsp
Milk 1/2 cup
Vanillaa eesence 1/2 tsp
Eggs 2
Ingredients for Pudding
Sugar 1/2 cup Coco powder 2 tbsp Coffee 2 tsp Milk 1 cup Corn flour 1 tbsp Egg yolk 2
Method Beat 2 eggs, 1/4 cup sugar, 2 tsp coco powder, 1 tsp baking powder, 1 tsp coffee, 1/2 tsp salt, 4 tbsp butter, 1/2 cup milk & 1/2 tsp vanilla essence. When it looks creamy fold in 1 cup flour. Grease an oven proof tray & pour the mixture.
Method for Pudding Beat 1/2 cup sugar, 2 tbsp coco powder, 2 tsp coffee, 1 cup milk, 1 tbsp corn flour & 2 egg yolks. Now & bake on 200 degree for 30 minutes.
note boyh mixtures saath hi daalnay hain pele cake ka mixture or uskay ooper pudding ka n phir oven mein :bake it
Ingredients for Cake
Flour 1 cup
Sugar 1/4 cup
Coco powder 2 tsp
Baking powder 1 tsp
Coffee 1 tsp
Salt 1/2 tsp
Butter 4 tbsp
Milk 1/2 cup
Vanillaa eesence 1/2 tsp
Eggs 2
Ingredients for Pudding
Sugar 1/2 cup Coco powder 2 tbsp Coffee 2 tsp Milk 1 cup Corn flour 1 tbsp Egg yolk 2
Method Beat 2 eggs, 1/4 cup sugar, 2 tsp coco powder, 1 tsp baking powder, 1 tsp coffee, 1/2 tsp salt, 4 tbsp butter, 1/2 cup milk & 1/2 tsp vanilla essence. When it looks creamy fold in 1 cup flour. Grease an oven proof tray & pour the mixture.
Method for Pudding Beat 1/2 cup sugar, 2 tbsp coco powder, 2 tsp coffee, 1 cup milk, 1 tbsp corn flour & 2 egg yolks. Now & bake on 200 degree for 30 minutes.
note boyh mixtures saath hi daalnay hain pele cake ka mixture or uskay ooper pudding ka n phir oven mein :bake it
Eggless Chocolate Cake with Coffee Sauce by rida
Eggless Chocolate Cake with Coffee Sauce
Ingredients
Flour 1 cup
Coconut powder 1 cup
Sugar 1 cup
Chocolate chip ½ cup
Milk ½ cup
Baking powder ½ tsp
Ingredients for coffee sauce
Custard powder 1 tbsp
Cream ½ cup
Castor sugar 2 tbsp
Coffee 3 tsp
Water (boiled) 1 tbsp
Method
In a bowl put 1 cup flour, 1 cup coconut powder, 1 cup sugar..., ½ tsp baking powder and milk. Now add ½ cup chocolate chip and fold. Pour this mixture in a greased oven proof tray. Bake for 20 minutes in a preheated oven of 180 degree. Take it out of oven, cool and cut into triangular shape.
Method for coffee sauce
Mix custard powder, cream, sugar, coffee and water in a pan. Cook on low flame till thickens. Turn off the flame.
Ingredients
Flour 1 cup
Coconut powder 1 cup
Sugar 1 cup
Chocolate chip ½ cup
Milk ½ cup
Baking powder ½ tsp
Ingredients for coffee sauce
Custard powder 1 tbsp
Cream ½ cup
Castor sugar 2 tbsp
Coffee 3 tsp
Water (boiled) 1 tbsp
Method
In a bowl put 1 cup flour, 1 cup coconut powder, 1 cup sugar..., ½ tsp baking powder and milk. Now add ½ cup chocolate chip and fold. Pour this mixture in a greased oven proof tray. Bake for 20 minutes in a preheated oven of 180 degree. Take it out of oven, cool and cut into triangular shape.
Method for coffee sauce
Mix custard powder, cream, sugar, coffee and water in a pan. Cook on low flame till thickens. Turn off the flame.
Shahi Mutton Chops by rida
Shahi Mutton Chops
Shahi Mutton Chops Ingredients
Mutton Chops 1/2 kg
Onion 2
Tomato 2
Yougurt 1/2 cup
Cream 2 tbsp
Red chili powder 1-1/2 tsp
Coriander powder 2 tsp
Salt 1/2 tsp
Turmeric 1/2 tsp
Almond 50 gm
Coconut powder 2 tbsp
Ginger garlic paste 2 tbsp
Ginger (thin long slices) 1 tbsp
Green chilies 6
Green coriander 1/2 bunch
All spices powder 1/2 tsp
Ghee 1 cup
Method Heat 1 cup ghee & add 2 tsp ginger garlic paste. Fry & add 1/2 kg mutton chops. Fry for 5 minutes. Add onion, 1 cup warm water, red chili powder, coriander powder turmeric, coconut powder & salt. Heat for 20 minutes on low flame. Now turn the flame low & add ginger jullian, all spice powder, green coriander & cream. Cook for 5 minutes & dish out. Spread chopped almond & serve.
Shahi Mutton Chops Ingredients
Mutton Chops 1/2 kg
Onion 2
Tomato 2
Yougurt 1/2 cup
Cream 2 tbsp
Red chili powder 1-1/2 tsp
Coriander powder 2 tsp
Salt 1/2 tsp
Turmeric 1/2 tsp
Almond 50 gm
Coconut powder 2 tbsp
Ginger garlic paste 2 tbsp
Ginger (thin long slices) 1 tbsp
Green chilies 6
Green coriander 1/2 bunch
All spices powder 1/2 tsp
Ghee 1 cup
Method Heat 1 cup ghee & add 2 tsp ginger garlic paste. Fry & add 1/2 kg mutton chops. Fry for 5 minutes. Add onion, 1 cup warm water, red chili powder, coriander powder turmeric, coconut powder & salt. Heat for 20 minutes on low flame. Now turn the flame low & add ginger jullian, all spice powder, green coriander & cream. Cook for 5 minutes & dish out. Spread chopped almond & serve.
Vegetables Tacos by rida
Vegetables Tacos
Vegetables Tacos Ingredients
for Tacos
Rice flour 1 cup
Corn flour 4 tbsp
Carom seeds 1/2 tsp
Salt 1/2 tsp
Red chili powder 1/2 tsp
Warm water to knead
Oil to fry
Ingredients for filling
Red beans 1 cup
Capcicum (chopped) 1
Tomato (chopped) 1
Onion (choppeed) 1
Crushed red chili 1 tsp
Lemon juice 4 tbsp
Oregano 1/2 tsp
Tomato ketchup 1/2 cup
Garlic 1 tbsp
Oil 1 tbsp
Salt 1/2 tsp
Method In a bowl add rice flour, corn flour, carom seeds & red chili powder. Knead with warm water. Roll & cut with the cutter. Put these samall shells into small bowls & press so that they become in the shape of tacos. Leave aside to dry. Bake in oven or fry in oil. Method for filling Heat oil. Add garlic, fry and add red beans. Cook for 1 minute. Now add 1 choppec capsicum, tomato, onion, crushed red chili, lemon juice, oregano, tomato ketchup & salt mix well & turn the flame off. Fill this mixture in prepared tacos & serve
Vegetables Tacos Ingredients
for Tacos
Rice flour 1 cup
Corn flour 4 tbsp
Carom seeds 1/2 tsp
Salt 1/2 tsp
Red chili powder 1/2 tsp
Warm water to knead
Oil to fry
Ingredients for filling
Red beans 1 cup
Capcicum (chopped) 1
Tomato (chopped) 1
Onion (choppeed) 1
Crushed red chili 1 tsp
Lemon juice 4 tbsp
Oregano 1/2 tsp
Tomato ketchup 1/2 cup
Garlic 1 tbsp
Oil 1 tbsp
Salt 1/2 tsp
Method In a bowl add rice flour, corn flour, carom seeds & red chili powder. Knead with warm water. Roll & cut with the cutter. Put these samall shells into small bowls & press so that they become in the shape of tacos. Leave aside to dry. Bake in oven or fry in oil. Method for filling Heat oil. Add garlic, fry and add red beans. Cook for 1 minute. Now add 1 choppec capsicum, tomato, onion, crushed red chili, lemon juice, oregano, tomato ketchup & salt mix well & turn the flame off. Fill this mixture in prepared tacos & serve
Coconut Jelly by rida
Coconut Jelly
Ingredients
Coconut cream 400ml
Milk 1 cup
Sugar 1cup
Water 2 cup
Gelatin Powder 2 tbsp
Coconut powder 1 cup
Method
Cook 400 ml coconut cream, 1 cup milk and 2 cup water in a sauce pan. Add 1 cup sugar, 2tbsp gelatin powder mix well & cook for 3 minu...tes. Now add 1 cup coconut powder and mix well. Pour this mixture in mould and freeze for 1 hour.
Ingredients
Coconut cream 400ml
Milk 1 cup
Sugar 1cup
Water 2 cup
Gelatin Powder 2 tbsp
Coconut powder 1 cup
Method
Cook 400 ml coconut cream, 1 cup milk and 2 cup water in a sauce pan. Add 1 cup sugar, 2tbsp gelatin powder mix well & cook for 3 minu...tes. Now add 1 cup coconut powder and mix well. Pour this mixture in mould and freeze for 1 hour.
Old Fashion Choclate Cake by rida
Old Fashion Choclate Cake
Ingrediends
Flour 2 cups
Baking powder 2 tsp
Eggs 4
Coco powder 1/2 cup
Coffee 2tsp
Vanilla essence 1tsp
Butter 100 gm
Castor sugar 1-1/2 cup
Choclate 100 gm
Oil 1/2 cup
Method
Beat 100 gm butter, 1-1/2 cup... castor sugar, 1/2 cup oil. Add 1 tsp vanilla essence and 4 eggs. Now add 2 tsp coffee and 2tsp baking powder. Slowly add 2 cup flour and flod gently.
Grease the pan & pour the mixture, bake on 180 degree for 30 minutes.
Melt 100 gm choclate in double boiler and pour on cake.
Ingrediends
Flour 2 cups
Baking powder 2 tsp
Eggs 4
Coco powder 1/2 cup
Coffee 2tsp
Vanilla essence 1tsp
Butter 100 gm
Castor sugar 1-1/2 cup
Choclate 100 gm
Oil 1/2 cup
Method
Beat 100 gm butter, 1-1/2 cup... castor sugar, 1/2 cup oil. Add 1 tsp vanilla essence and 4 eggs. Now add 2 tsp coffee and 2tsp baking powder. Slowly add 2 cup flour and flod gently.
Grease the pan & pour the mixture, bake on 180 degree for 30 minutes.
Melt 100 gm choclate in double boiler and pour on cake.
Fish Patties by rida
Fish Patties
Ingredients
Fish 250 gm
Garlic 4 cloves
Fresh red chili 4
Black pepper 1/2 tsp
Green coriander 2 tbsp
Salt 1/2 tsp
Brown sugar 1 tsp
Green onion 1
Lemon juice 2 tbsp
Egg 1
Potato boiled 1
Oil 2 tbsp
Method
Cook 250 gm fish... in steam.Mix all these ingredients 1 boiled potato,1/2 tsp black pepper, 1/2 tsp salt, 1tsp brown sugar, 2 tbsp lemon juice ,2 tbsp flour and mix well. Chop 4 garlic cloves, fresh red chilies, fresh coriander and green onion. Mix the chopperized mixture into mashed fish mixture.
Make 2 thick kabab, grease tray with 1 tbsp oil & put kabab in oven. Bake fish kabab in a pre-heated oven of 150 degree for 15 minutes or fry fish pattie in 2tbsp oil.
Ingredients
Fish 250 gm
Garlic 4 cloves
Fresh red chili 4
Black pepper 1/2 tsp
Green coriander 2 tbsp
Salt 1/2 tsp
Brown sugar 1 tsp
Green onion 1
Lemon juice 2 tbsp
Egg 1
Potato boiled 1
Oil 2 tbsp
Method
Cook 250 gm fish... in steam.Mix all these ingredients 1 boiled potato,1/2 tsp black pepper, 1/2 tsp salt, 1tsp brown sugar, 2 tbsp lemon juice ,2 tbsp flour and mix well. Chop 4 garlic cloves, fresh red chilies, fresh coriander and green onion. Mix the chopperized mixture into mashed fish mixture.
Make 2 thick kabab, grease tray with 1 tbsp oil & put kabab in oven. Bake fish kabab in a pre-heated oven of 150 degree for 15 minutes or fry fish pattie in 2tbsp oil.
Baked Chicken With White Sauce by rida
Baked Chicken With White Sauce
Ingredients
Chicken boneless 1/2 kg
Macaroni 2 cups
Mushrooms 1 tin
Garlic (chopped) 1tbsp
Black pepper 1 tsp
Salt 1 tsp
Cheddar Cheese 1 packet
Oregano 1 tsp
Milk 1 litre
Flour 4 tbsp
Butter... 100 gm
Oil 1 tbsp
Method
Heat 1 tbsp oil, add chopped garlic along with chicken, 1 tsp black pepper & 1 tsp salt. Cook till chicken tender. Turn the flame off.
Method For White Sauce
In a pan, melt 100 gm butter, fry 4 tbsp flour, add milk and stir continuously. Now add black pepper, oregano and mushroom. Turn off the flame.
Now grease on oven proof dish. Make a layer of white sauce, now put prepared chicken, pour remaining white sauce on top. Grate 1 packet cheese and spread on chicken. Now spred a little oregano & bake for 20 minutes on 200 degree.
Ingredients
Chicken boneless 1/2 kg
Macaroni 2 cups
Mushrooms 1 tin
Garlic (chopped) 1tbsp
Black pepper 1 tsp
Salt 1 tsp
Cheddar Cheese 1 packet
Oregano 1 tsp
Milk 1 litre
Flour 4 tbsp
Butter... 100 gm
Oil 1 tbsp
Method
Heat 1 tbsp oil, add chopped garlic along with chicken, 1 tsp black pepper & 1 tsp salt. Cook till chicken tender. Turn the flame off.
Method For White Sauce
In a pan, melt 100 gm butter, fry 4 tbsp flour, add milk and stir continuously. Now add black pepper, oregano and mushroom. Turn off the flame.
Now grease on oven proof dish. Make a layer of white sauce, now put prepared chicken, pour remaining white sauce on top. Grate 1 packet cheese and spread on chicken. Now spred a little oregano & bake for 20 minutes on 200 degree.
Pineapple Jelly Qalaqand by Rida Aftab
Pineapple Jelly Qalaqand
Ingredients
Khoya 1/2 kg
Sugar 250 gm
Pineapple essence 1/2 tsp
Flour 1/2 cup
Egg white 1
Pineapple jelly 1 packet
Strawberry jelly 1 packet
Pineapple 1 cup
Method
Cook khoya along with sugar till melt and mix well. Add flour and beat egg white with pineapple essen...ce, mix both the mixture. Pour it into a tray and freeze. Cook pineapple ans strawberry jelly with 1/2 cup water separtely. Beat both jellies seprately.
Take khoya mixture out of freezer and put jelly slices on it. Pour the beaten jelly on top and edges and freeze for 1/2 hour more
Ingredients
Khoya 1/2 kg
Sugar 250 gm
Pineapple essence 1/2 tsp
Flour 1/2 cup
Egg white 1
Pineapple jelly 1 packet
Strawberry jelly 1 packet
Pineapple 1 cup
Method
Cook khoya along with sugar till melt and mix well. Add flour and beat egg white with pineapple essen...ce, mix both the mixture. Pour it into a tray and freeze. Cook pineapple ans strawberry jelly with 1/2 cup water separtely. Beat both jellies seprately.
Take khoya mixture out of freezer and put jelly slices on it. Pour the beaten jelly on top and edges and freeze for 1/2 hour more
Four Layers Vegetable Rice by rida
Four Layers Vegetable Rice
Ingredients
Rice (Boiled) 1/2 kg
Mayonnaise 1 cup
Yellow color 1/4 tsp
Peas 1 cup
Carrot 1 cup
Green Onion 250 gm
Cabbage 1 cup
Sliced cheese 4
Black pepper 1/2 tsp
Salt 1/2 tsp
Crushed Red Chili 1 tsp
Garlic 1 tsp
Vinegar 2 tsp
Lemon juice 2 tbsp
Oil 2 tbsp
For Garnish: Tomato and Capsicum
Method
Divide 1/2 kg rice into two. In one part add 1/4 tsp of yellow color. Cook 2 cup tomato puree. Add in vinegar, garlic, crushed red chili and salt. Cook till thicken. Heat 2 tbsp oil in another pan. Fry cabbage, carrot and peas. Add 1/2 tsp black pepper, 2 tbsp lemon juice and 1/2 tsp salt. Turn the flame off. In an oven proof dish make a layer of rice. Pour 1/2 of the tomato puree on it. Now make a layer of fried vegetables. And make another layer of rice. Now make a layer of mayonnaise. Spread onion on top. And put the remaining rice. Pour the remaining tomato puree on top and put slice cheese along with tomato and capsicum. Pre heat the oven on 200 degree and bake it for 10 minute.
Ingredients
Rice (Boiled) 1/2 kg
Mayonnaise 1 cup
Yellow color 1/4 tsp
Peas 1 cup
Carrot 1 cup
Green Onion 250 gm
Cabbage 1 cup
Sliced cheese 4
Black pepper 1/2 tsp
Salt 1/2 tsp
Crushed Red Chili 1 tsp
Garlic 1 tsp
Vinegar 2 tsp
Lemon juice 2 tbsp
Oil 2 tbsp
For Garnish: Tomato and Capsicum
Method
Divide 1/2 kg rice into two. In one part add 1/4 tsp of yellow color. Cook 2 cup tomato puree. Add in vinegar, garlic, crushed red chili and salt. Cook till thicken. Heat 2 tbsp oil in another pan. Fry cabbage, carrot and peas. Add 1/2 tsp black pepper, 2 tbsp lemon juice and 1/2 tsp salt. Turn the flame off. In an oven proof dish make a layer of rice. Pour 1/2 of the tomato puree on it. Now make a layer of fried vegetables. And make another layer of rice. Now make a layer of mayonnaise. Spread onion on top. And put the remaining rice. Pour the remaining tomato puree on top and put slice cheese along with tomato and capsicum. Pre heat the oven on 200 degree and bake it for 10 minute.
AAM KA ABSHOLA by rida
AAM KA ABSHOLA
AAM KA ABSHOLA Ingredients
Raw Mangoes (Boiled peeled and remove pulp) 3 Mint leaves 6 Castor Sugar 6 tbsp heaped Black salt ¼ tsp Roasted cumin ½ tsp Chilled white drink 1 Crushed ice 1 cup
Method Blend all together, serve, garnish with lemon and mint leaves.
AAM KA ABSHOLA Ingredients
Raw Mangoes (Boiled peeled and remove pulp) 3 Mint leaves 6 Castor Sugar 6 tbsp heaped Black salt ¼ tsp Roasted cumin ½ tsp Chilled white drink 1 Crushed ice 1 cup
Method Blend all together, serve, garnish with lemon and mint leaves.
Chicken Peshawari by rida
Chicken Peshawari
Ingrediendts
Chicken 1 Whole
Potato 1/2 kg
Tomato 1/2 kg
Yogurt 1/4 kg
Black pepper 2 tsp
Ginger garlic paste 2tsp
Saffron 1/2 tsp
Salt 1 tsp
Green chilies 10
Oil 1 cup
Method
In a bowl mix yogurt, ginger garlic paste, salt and saffron. Marinate the chicken with this mixture for 1/2 hour. Peal potatoes cut into two pieces.
Cut green chilies lengthwise. Put some oil in a pan, put potato along with tomatoes in pan, put spiced chicken on it. Spread green chilies and black pepper and cover. Seal with knead flour. Cook for 5 minutes on high flame, then cook for 40 minutes on low flame, seal out and fry till water dries. Enjoy
Ingrediendts
Chicken 1 Whole
Potato 1/2 kg
Tomato 1/2 kg
Yogurt 1/4 kg
Black pepper 2 tsp
Ginger garlic paste 2tsp
Saffron 1/2 tsp
Salt 1 tsp
Green chilies 10
Oil 1 cup
Method
In a bowl mix yogurt, ginger garlic paste, salt and saffron. Marinate the chicken with this mixture for 1/2 hour. Peal potatoes cut into two pieces.
Cut green chilies lengthwise. Put some oil in a pan, put potato along with tomatoes in pan, put spiced chicken on it. Spread green chilies and black pepper and cover. Seal with knead flour. Cook for 5 minutes on high flame, then cook for 40 minutes on low flame, seal out and fry till water dries. Enjoy
Chicken Chunks by rida
Chicken Chunks
Ingredients
Chicken (Boneless) 300 gm
Fresh Red Chili 4
Bread Piece 1
Fried Onion 1
Salt ½ tsp
Garlic 4
Lemon 1
Cinnamon Powder ¼ tsp
Black Pepper 1 tsp
Chaat Masala 1 tsp
Oil 2 tbsp
Method
Finely grind 300 gm chicken, fresh chili, 1 fried onion, ½ tsp salt, garlic, cinnamon powder and black pepper. Put this mixture ...in a plastic bag and press by using hands. Bake it in a microwave oven for 5 minutes. Take it out of microwave and make small chunks. Now heat oil and fry. Put in a platter and serve with lemon and chaat Masala.
Ingredients
Chicken (Boneless) 300 gm
Fresh Red Chili 4
Bread Piece 1
Fried Onion 1
Salt ½ tsp
Garlic 4
Lemon 1
Cinnamon Powder ¼ tsp
Black Pepper 1 tsp
Chaat Masala 1 tsp
Oil 2 tbsp
Method
Finely grind 300 gm chicken, fresh chili, 1 fried onion, ½ tsp salt, garlic, cinnamon powder and black pepper. Put this mixture ...in a plastic bag and press by using hands. Bake it in a microwave oven for 5 minutes. Take it out of microwave and make small chunks. Now heat oil and fry. Put in a platter and serve with lemon and chaat Masala.
Fried AAlo Aur Baingan ki Sabzi by rida
Fried AAlo Aur Baingan ki Sabzi
Ingredients
Potato 250 gm
Brinjal 250 gm
Tomato 250 gm
Red chili powder 1 tsp
Turmeric ½ tsp
Mustard seeds ½ tsp
Fennel seeds 1 tsp
Onion seeds ½ tsp
Curry leaves 6
Green chilies 6
Green Coriander 2 tbsp
Salt ½ tsp
Oil ½ cup
Method
Cut Potato, Tomato, and Brinjal. Heat ½ Cup oil. Fry potato and brinjal.... Now take it out of pan. Put green chilies in pan and fry. Now add 6 curry leaves, ½ tsp onion seeds, ½ tsp mustard seeds, ½ tsp salt, ½ tsp turmeric powder, 1 tsp fennel seeds and 1 tsp red chili powder.fry for 1 minute. Now add in fried potatoes and brinjal. Mix well. Cook for 10 minutes more, when potatoes and brinjal tender turn the flame off and add fresh coriander.
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Ingredients
Potato 250 gm
Brinjal 250 gm
Tomato 250 gm
Red chili powder 1 tsp
Turmeric ½ tsp
Mustard seeds ½ tsp
Fennel seeds 1 tsp
Onion seeds ½ tsp
Curry leaves 6
Green chilies 6
Green Coriander 2 tbsp
Salt ½ tsp
Oil ½ cup
Method
Cut Potato, Tomato, and Brinjal. Heat ½ Cup oil. Fry potato and brinjal.... Now take it out of pan. Put green chilies in pan and fry. Now add 6 curry leaves, ½ tsp onion seeds, ½ tsp mustard seeds, ½ tsp salt, ½ tsp turmeric powder, 1 tsp fennel seeds and 1 tsp red chili powder.fry for 1 minute. Now add in fried potatoes and brinjal. Mix well. Cook for 10 minutes more, when potatoes and brinjal tender turn the flame off and add fresh coriander.
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Lava Cake
Lava Cake
bake at 350 degrees Fahrenheit or 180 C for 10 – 15 minutes.But melt chocolate, In a double boiler.
Ingredients
Flour 1-1/2 cup
Milk ½ cup
Castor Sugar 1-1/2 cup
Eggs 4
Baking Powder 2 tsp
Vanilla Essence ½ tsp
Coco Powder 4 tbsp
Salt ¼ tsp
Cream 1 packet
Butter 200 gm
Dark Chocolate (Chopped) 300 gm
Method
Beat Butter and sugar, when it Creamy, add in eggs and beat again. Add salt, vanilla essence, flour, baking powder ...and cream. Now fold it. Divide the mixture into two parts; add milk and coco powder in one part. Put donut cutter in a mould. Pour chocolate mixture on slides. Put chopped dark chocolate in centre and pour the coco powder mixture. Take the donut cutter out. Bake it in microwave oven for 10 minutes.
bake at 350 degrees Fahrenheit or 180 C for 10 – 15 minutes.But melt chocolate, In a double boiler.
Ingredients
Flour 1-1/2 cup
Milk ½ cup
Castor Sugar 1-1/2 cup
Eggs 4
Baking Powder 2 tsp
Vanilla Essence ½ tsp
Coco Powder 4 tbsp
Salt ¼ tsp
Cream 1 packet
Butter 200 gm
Dark Chocolate (Chopped) 300 gm
Method
Beat Butter and sugar, when it Creamy, add in eggs and beat again. Add salt, vanilla essence, flour, baking powder ...and cream. Now fold it. Divide the mixture into two parts; add milk and coco powder in one part. Put donut cutter in a mould. Pour chocolate mixture on slides. Put chopped dark chocolate in centre and pour the coco powder mixture. Take the donut cutter out. Bake it in microwave oven for 10 minutes.
Lemon Sponge Pudding by rida
Lemon Sponge Pudding
Ingredients
Butter 100gm
Sugar 100gm
Flour 100gm
Baking powder 2tsp
Lemon Shells 1tsp
Lemon essence 1/2 tsp
Ingredients for topping
Lemon juice 2 tbsp
Sugar 4 tbsp
Egg yolk 2
Butter 50 gm
Lemon essence ...2 drops
Food color a pinch
Method
Beat 100 gm butter and 100 gm sugar. Add 100 gm flour, 2 eggs, 2 tsp baking powder, 1/2 tsp lemon essence, 1 tsp lemon shells. Beat well. Pour this mixture in a baking tray. Bkae for 25 minutes on 150 degree.
Method for Topping
Boil water in a pan. I n another pan put 2 tbsp lemon juice, 2 egg yolks, 50 gm butter, 2 drops lemon essence ans a pinch foood color. cook it in double boiler. When it thickens, pour it on lemon cake.
Ingredients
Butter 100gm
Sugar 100gm
Flour 100gm
Baking powder 2tsp
Lemon Shells 1tsp
Lemon essence 1/2 tsp
Ingredients for topping
Lemon juice 2 tbsp
Sugar 4 tbsp
Egg yolk 2
Butter 50 gm
Lemon essence ...2 drops
Food color a pinch
Method
Beat 100 gm butter and 100 gm sugar. Add 100 gm flour, 2 eggs, 2 tsp baking powder, 1/2 tsp lemon essence, 1 tsp lemon shells. Beat well. Pour this mixture in a baking tray. Bkae for 25 minutes on 150 degree.
Method for Topping
Boil water in a pan. I n another pan put 2 tbsp lemon juice, 2 egg yolks, 50 gm butter, 2 drops lemon essence ans a pinch foood color. cook it in double boiler. When it thickens, pour it on lemon cake.
Coconut Custard Squares shireen
Coconut Custard Squares
Ingredients
Coconut milk powder 1 cup
Regular Milk 1 cup
Sugar 6 tbsp
...Corn flour 4 tbsp heaped
Green Cardamom powder ½ tsp heaped
Hot water 1 cup
Ingredients for Batter
Corn flour 4 tbsp heaped
Flour 4 tbsp heaped
Baking powder 2 tsp leveled
Water to make batter
Method
In a pan mix together 1 cup coconut milk powder with 1 cup hot water, 1 cup regular milk, 6 tbsp sugar, 4 tbsp corn flour and ½ tsp green cardamom powder, mix well and cook till thick, stirring continuously, set in a greased tray for 1 hour, cut into squares, dip in prepared batter and deep fry. Then roll immediately in desiccated coconut and serve.
Method for Batter
In a bowl, mix together 4 tbsp corn flour, 4 tbsp flour, 2 tsp baking powder and make into thick batter with water as required.
Ingredients
Coconut milk powder 1 cup
Regular Milk 1 cup
Sugar 6 tbsp
...Corn flour 4 tbsp heaped
Green Cardamom powder ½ tsp heaped
Hot water 1 cup
Ingredients for Batter
Corn flour 4 tbsp heaped
Flour 4 tbsp heaped
Baking powder 2 tsp leveled
Water to make batter
Method
In a pan mix together 1 cup coconut milk powder with 1 cup hot water, 1 cup regular milk, 6 tbsp sugar, 4 tbsp corn flour and ½ tsp green cardamom powder, mix well and cook till thick, stirring continuously, set in a greased tray for 1 hour, cut into squares, dip in prepared batter and deep fry. Then roll immediately in desiccated coconut and serve.
Method for Batter
In a bowl, mix together 4 tbsp corn flour, 4 tbsp flour, 2 tsp baking powder and make into thick batter with water as required.
cupcakes by Muneeze Khalid
cake
Here you go -
1 1/2 cups self-rising flour
1 1/4 cups all-purpose flour
...
1 cup (2 sticks) unsalted butter, softened
2 cups sugar
4 large eggs, at room temperature
1 cup milk
1 teaspoon vanilla extract
Preheat oven to 350 degrees.
Line two 12-cup muffin tins with cupcake papers.
In a small bowl, combine the flours. Set aside.
In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Add the dry ingredients in three parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not overbeat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended. Carefully spoon the batter into the cupcake liners, filling them about three-quarters full. Bake for 20–25 minutes, or until a cake tester inserted in the center of the cupcake comes out clean.
Cool the cupcakes in the tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.
ICING -
1 cup (2 sticks) unsalted butter, softened
6 to 8 cups confectioners’ sugar
1/2 cup milk
2 teaspoons vanilla extract
Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3-5 minutes. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar. If desired, add a few drops of food coloring and mix thoroughly. (Use and store the icing at room temperature because icing will set if chilled.) Icing can be stored in an airtight container for up to 3 days .
Here you go -
1 1/2 cups self-rising flour
1 1/4 cups all-purpose flour
...
1 cup (2 sticks) unsalted butter, softened
2 cups sugar
4 large eggs, at room temperature
1 cup milk
1 teaspoon vanilla extract
Preheat oven to 350 degrees.
Line two 12-cup muffin tins with cupcake papers.
In a small bowl, combine the flours. Set aside.
In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Add the dry ingredients in three parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not overbeat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended. Carefully spoon the batter into the cupcake liners, filling them about three-quarters full. Bake for 20–25 minutes, or until a cake tester inserted in the center of the cupcake comes out clean.
Cool the cupcakes in the tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.
ICING -
1 cup (2 sticks) unsalted butter, softened
6 to 8 cups confectioners’ sugar
1/2 cup milk
2 teaspoons vanilla extract
Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3-5 minutes. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar. If desired, add a few drops of food coloring and mix thoroughly. (Use and store the icing at room temperature because icing will set if chilled.) Icing can be stored in an airtight container for up to 3 days .
Steam Chicken by rida
Steam Chicken
Ingredients
Chicken Whole 1
Cumin (roasted) 1 tbsp
Onion (fried and Grinded) 1 cup
Ginger garlic paste 1 tbsp
Lemon juice ½ cup
Salt 1 tsp
Red chili powder 1 tsp
All spice powder 1 tsp
Tamarind pulp 2 tbsp
Potato 1
Tomatoes 2
Green chilies 4
Onion 2
Oil 2 tbsp
Method
Wash 1 whole chicken well. Mark cuts on it. In a bowl mix together 1 tbsp roasted Cumin, 1 cup fried and grinded Onion, 1 tbsp Ginger garlic paste, ½ cup Lemon juice, 1 tsp Salt, 1 tsp Red chili powder, 1 tsp All spice powder, Tamarind pulp 2 tbsp and make a paste. Marinate chicken with the paste for 2 hours.
Cut 1 potato, 2 tomatoes, 4 green chilies and 2 onions into four pieces of each. In a pan, boil water. Put a strainer on it. Now put marinated chicken with vegetable cubes in the strainer. Cover and cook for 30 minutes each from both the sides. When chicken is tender serve with steamed vegetables and Chutney.
Ingredients
Chicken Whole 1
Cumin (roasted) 1 tbsp
Onion (fried and Grinded) 1 cup
Ginger garlic paste 1 tbsp
Lemon juice ½ cup
Salt 1 tsp
Red chili powder 1 tsp
All spice powder 1 tsp
Tamarind pulp 2 tbsp
Potato 1
Tomatoes 2
Green chilies 4
Onion 2
Oil 2 tbsp
Method
Wash 1 whole chicken well. Mark cuts on it. In a bowl mix together 1 tbsp roasted Cumin, 1 cup fried and grinded Onion, 1 tbsp Ginger garlic paste, ½ cup Lemon juice, 1 tsp Salt, 1 tsp Red chili powder, 1 tsp All spice powder, Tamarind pulp 2 tbsp and make a paste. Marinate chicken with the paste for 2 hours.
Cut 1 potato, 2 tomatoes, 4 green chilies and 2 onions into four pieces of each. In a pan, boil water. Put a strainer on it. Now put marinated chicken with vegetable cubes in the strainer. Cover and cook for 30 minutes each from both the sides. When chicken is tender serve with steamed vegetables and Chutney.
Tikka Handi by rida
Tikka Handi
Ingredients
Chicken Boneless (cut into cubes) ½ kg
Bar B Q sauce 2 tbsp
Tomato Ketchup 2 tbsp
Crushed Red Chili 1 tsp
Green chili paste 2 tbsp
Cumin (roasted) 2 tsp
All spice powder 1 tsp
Ginger garlic paste 2 tsp
Oil 2 tbsp
Ingredients for Masala
Yogurt 1 cup
Butter 2 tbsp
Green chilies chopped 4
Salt according to taste
Lemon sliced 1
Method
Marinate ½ kg chicken cubes with 2 tbsp Bar B Q sauce, 2 tbsp Tomato Ketchup, 1 tsp Crushed Red Chili, 2 tbsp Green chili paste , 2 tsp roasted Cumin, 1 tsp All spice powder, 2 tsp Ginger garlic paste and 2 tbsp Oil. Put the marinated chicken in an ovenproof dish and bake on 200 degrees for 30 minutes.
Method for Masala
In a bowl mix together 1 cup Yogurt, 4 chopped Green chilies and Salt according to taste. Now heat well an earthen pot, add 2 tbsp Butter, now add yogurt mixture. Put chicken pieces on top. Garnish with lemon slices and serve.
Ingredients
Chicken Boneless (cut into cubes) ½ kg
Bar B Q sauce 2 tbsp
Tomato Ketchup 2 tbsp
Crushed Red Chili 1 tsp
Green chili paste 2 tbsp
Cumin (roasted) 2 tsp
All spice powder 1 tsp
Ginger garlic paste 2 tsp
Oil 2 tbsp
Ingredients for Masala
Yogurt 1 cup
Butter 2 tbsp
Green chilies chopped 4
Salt according to taste
Lemon sliced 1
Method
Marinate ½ kg chicken cubes with 2 tbsp Bar B Q sauce, 2 tbsp Tomato Ketchup, 1 tsp Crushed Red Chili, 2 tbsp Green chili paste , 2 tsp roasted Cumin, 1 tsp All spice powder, 2 tsp Ginger garlic paste and 2 tbsp Oil. Put the marinated chicken in an ovenproof dish and bake on 200 degrees for 30 minutes.
Method for Masala
In a bowl mix together 1 cup Yogurt, 4 chopped Green chilies and Salt according to taste. Now heat well an earthen pot, add 2 tbsp Butter, now add yogurt mixture. Put chicken pieces on top. Garnish with lemon slices and serve.
Dhaba Chili Chicken
Dhaba Chili Chicken
Ingredients
Boneless chicken ½ kg
Vinegar 1 tbsp
Soya sauce 1tbsp
Ginger garlic paste 1 ½ tsp
Green chilies grinded ½ tsp
Corn flour 1 tbsp
Green chilies cut into strips 4
Coriander leaves 2 tbsp
Curry leaves 15 to 20
Onion chopped 1 cup
Chili powder ½ tsp
Honey 1 tbsp
Oil ¼ cup
Lemon juice 1 tbsp
Salt 1 tsp
Ginger slice 1 tbsp
Method
Marinate ½ kg chicken with 1 tbsp corn flour, 1 tbsp soya sauce and 1 tbsp vinegar for 10 minutes, heat ¼ cup oil after heating oil u have to fry onions till they turn pink then add curry leavesadd 15 to 20 curry leaves cook for 5 minutes, add 1 ½ tsp ginger garlic paste, ½ tsp chili powder, and the marinated chicken, cook cover for 10 minutes, then add 4 sliced green chilies, 1 tbsp ginger slice, 1tsp salt and 1 tbsp honey, lastly add 1 tbsp lemon juice, serve garnish with 2 tbsp coriander leaves.
Ingredients
Boneless chicken ½ kg
Vinegar 1 tbsp
Soya sauce 1tbsp
Ginger garlic paste 1 ½ tsp
Green chilies grinded ½ tsp
Corn flour 1 tbsp
Green chilies cut into strips 4
Coriander leaves 2 tbsp
Curry leaves 15 to 20
Onion chopped 1 cup
Chili powder ½ tsp
Honey 1 tbsp
Oil ¼ cup
Lemon juice 1 tbsp
Salt 1 tsp
Ginger slice 1 tbsp
Method
Marinate ½ kg chicken with 1 tbsp corn flour, 1 tbsp soya sauce and 1 tbsp vinegar for 10 minutes, heat ¼ cup oil after heating oil u have to fry onions till they turn pink then add curry leavesadd 15 to 20 curry leaves cook for 5 minutes, add 1 ½ tsp ginger garlic paste, ½ tsp chili powder, and the marinated chicken, cook cover for 10 minutes, then add 4 sliced green chilies, 1 tbsp ginger slice, 1tsp salt and 1 tbsp honey, lastly add 1 tbsp lemon juice, serve garnish with 2 tbsp coriander leaves.
Beef Chili Fried Rice by rida
Beef Chili Fried Rice
Ingredients
Rice (soaked for 20 minutes) ½ kg
Oil ¼ cup
All spice ½ tsp
Salt 1 tsp
Anise star 1
For Filling
Under cut thinly sliced ½ kg
Salt 1 tsp
Black pepper 1 tsp
Crushed red pepper 1 tsp
Soya sauce 2 tbsp
Corn flour 5 tbsp heaped
Egg 1
Onion cut into medium cubes 1 large
Capsicum cut into medium cubes 1
Macaroni boiled 1 cup
Green chilies cut into halves and fried 8
Garlic chopped and deep fried 4 tbsp
Ingredients for sauce
Water 1 ½ cup
Soya sauce ¼ cup
Salt ¼ tsp
Crushed red pepper 1 tsp
Vinegar 1 tbsp
Sugar 1 tsp
Corn flour 1 tbsp
Water ¼ cup
Method
Marinate ½ kg thinly sliced undercut with 1 tsp salt, 1 tsp black pepper, 1 tsp crushed red pepper, 2 tbsp soya sauce, 5 tbsp corn flour and 1 egg. Mix well deep fry for 10 minutes till brown, remove and keep aside.
Method for sauce
Heat 1 ½ cup water add ¼ cup soya sauce, ¼ tsp salt, 1 tsp crushed red pepper, 1 tbsp vinegar, 1 tsp sugar, when boiling thicken sauce with 1 tbsp corn flour paste, add in it 1 capsicum cubes and 1 onion also add in 1 cup boiled macaroni mix all well and remove.
To serve
Remove ½ kg rice in platter topped with 2 tbsp sauce, roasted undercut, topped with 8 fried chilies and 4 tbsp garlic, serve immediately.
u can use chicken in stead of beef..
.
add salt,star anise /baadyan ka phool 2 nda whole gram masala jis mai green cardamom,cinamon stick, 2 se 3 kaali mirch add in water and boil the rice
////////////////////
Ingredients
Rice (soaked for 20 minutes) ½ kg
Oil ¼ cup
All spice ½ tsp
Salt 1 tsp
Anise star 1
For Filling
Under cut thinly sliced ½ kg
Salt 1 tsp
Black pepper 1 tsp
Crushed red pepper 1 tsp
Soya sauce 2 tbsp
Corn flour 5 tbsp heaped
Egg 1
Onion cut into medium cubes 1 large
Capsicum cut into medium cubes 1
Macaroni boiled 1 cup
Green chilies cut into halves and fried 8
Garlic chopped and deep fried 4 tbsp
Ingredients for sauce
Water 1 ½ cup
Soya sauce ¼ cup
Salt ¼ tsp
Crushed red pepper 1 tsp
Vinegar 1 tbsp
Sugar 1 tsp
Corn flour 1 tbsp
Water ¼ cup
Method
Marinate ½ kg thinly sliced undercut with 1 tsp salt, 1 tsp black pepper, 1 tsp crushed red pepper, 2 tbsp soya sauce, 5 tbsp corn flour and 1 egg. Mix well deep fry for 10 minutes till brown, remove and keep aside.
Method for sauce
Heat 1 ½ cup water add ¼ cup soya sauce, ¼ tsp salt, 1 tsp crushed red pepper, 1 tbsp vinegar, 1 tsp sugar, when boiling thicken sauce with 1 tbsp corn flour paste, add in it 1 capsicum cubes and 1 onion also add in 1 cup boiled macaroni mix all well and remove.
To serve
Remove ½ kg rice in platter topped with 2 tbsp sauce, roasted undercut, topped with 8 fried chilies and 4 tbsp garlic, serve immediately.
u can use chicken in stead of beef..
.
add salt,star anise /baadyan ka phool 2 nda whole gram masala jis mai green cardamom,cinamon stick, 2 se 3 kaali mirch add in water and boil the rice
////////////////////
Aalo Waly Nurgissi Chops
Aalo Waly Nurgissi Chops
Ingredients
Mince meat boiled 250 gm
Egg 1 beaten
Green chilies chopped 3
Boiled egg 4
Red chilies 4
Potato boiled and mashed 2 cups
Bread crumbs ½ cup
Oil for frying
Ginger garlic paste 1 tsp
All spice 1 tsp
Black pepper 1 tsp
Coriander seeds ½ tsp
White cumin seeds ½ tsp
Coriander leaves chopped 2 tbsp
Salt 1 ½ tsp
Method
Boil 250 gm mince in 1 cup of water with 1 tsp ginger garlic, ½ tsp white cumin seeds and 4 red chilies whole till tender and water dries, remove cool and grind, mix in 1 tsp all spice powder, 1 tsp black pepper powder,1 ½ tsp salt, mix all well , now coat the 4 boiled eggs with grinded mince mixture, mashed the 2 cups potatoes mix with salt, black pepper,2 tbsp coriander leaves and 3 green chilies, add a layer of potato, gently to the mince egg pieces the shape should be a perfect oval, dip each piece in 1 beaten egg, coat with ½ cup bread crumbs, deep fry till golden brown.
Ingredients
Mince meat boiled 250 gm
Egg 1 beaten
Green chilies chopped 3
Boiled egg 4
Red chilies 4
Potato boiled and mashed 2 cups
Bread crumbs ½ cup
Oil for frying
Ginger garlic paste 1 tsp
All spice 1 tsp
Black pepper 1 tsp
Coriander seeds ½ tsp
White cumin seeds ½ tsp
Coriander leaves chopped 2 tbsp
Salt 1 ½ tsp
Method
Boil 250 gm mince in 1 cup of water with 1 tsp ginger garlic, ½ tsp white cumin seeds and 4 red chilies whole till tender and water dries, remove cool and grind, mix in 1 tsp all spice powder, 1 tsp black pepper powder,1 ½ tsp salt, mix all well , now coat the 4 boiled eggs with grinded mince mixture, mashed the 2 cups potatoes mix with salt, black pepper,2 tbsp coriander leaves and 3 green chilies, add a layer of potato, gently to the mince egg pieces the shape should be a perfect oval, dip each piece in 1 beaten egg, coat with ½ cup bread crumbs, deep fry till golden brown.
Karhai Qeema
Karhai Qeema
Ingredients
Mince ½ kg
Onion 1 large sliced
Tomatoes chopped 4
Green chilies chopped 6
Oil ½ cup
All spice 1 tsp
Chili powder 2 tsp
Coriander powder 2 tsp
Cumin roasted and crushed 2 tsp
Ginger sliced 2 tbsp
Coriander leaves chopped 2 tbsp
Ginger garlic paste 1 ½ tsp
Salt 1 ½ tsp
Method
Heat ½ cup oil fry 1 large sliced onion light golden, add in 1 ½ tsp ginger garlic paste with ½ kg mince and 1 ½ tsp salt, fry well, also add 4 finely chopped tomatoes with 2 tsp chili powder, 2 tsp cumin powder, 2 tsp coriander powder, cover and cook till done, lastly add 1 tsp all spice powder, 2 tbsp chopped coriander leaves and 6 green chilies, garnish with 2 tbsp ginger Julian And simmer for 10 minutes.
Ingredients
Mince ½ kg
Onion 1 large sliced
Tomatoes chopped 4
Green chilies chopped 6
Oil ½ cup
All spice 1 tsp
Chili powder 2 tsp
Coriander powder 2 tsp
Cumin roasted and crushed 2 tsp
Ginger sliced 2 tbsp
Coriander leaves chopped 2 tbsp
Ginger garlic paste 1 ½ tsp
Salt 1 ½ tsp
Method
Heat ½ cup oil fry 1 large sliced onion light golden, add in 1 ½ tsp ginger garlic paste with ½ kg mince and 1 ½ tsp salt, fry well, also add 4 finely chopped tomatoes with 2 tsp chili powder, 2 tsp cumin powder, 2 tsp coriander powder, cover and cook till done, lastly add 1 tsp all spice powder, 2 tbsp chopped coriander leaves and 6 green chilies, garnish with 2 tbsp ginger Julian And simmer for 10 minutes.
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