Sizzling chicken
Ingredients
Chicken boneless cubes ½ kg
Salt ½ + ½ tsp
Sugar ½ + 1 tsp
White pepper ½ + ½ tsp
Corn flour 1 + 1 tbsp
Soya sauce 1 + 1 tbsp
Beaten egg half
Crushed garlic 1 tbsp
Capsicum 2 cut in square cubes
Tomatoes 2 seeds removed cut in squares
Onion 2 cut in squares
Green chilies 4 diagonally chopped
Chili oil ¼ cup
Stock 1 cup
Chilies from the chili oil 2 tsp
Method
Marinate chicken boneless cubes with salt and white pepper ½ tsp each, sugar 1 tsp, soya sauce 1 tbsp, corn flour 1 tbsp and ½ beaten egg, heat chili oil in a wok, fry crushed garlic, slightly brown, add marinated chicken, fry for 5 minutes, add all the chopped vegetables with 1 ½ cup stock, salt, white pepper, sugar, soya sauce, chilies from the chili oil, cook till boiling, lastly thicken gravy with corn flour paste, serve on a sizzler.
Monday 13 May 2013
Irani Chicken by Shireen Anwer
Irani Chicken
Ingredients
Chicken (cut into 16 pieces) 1 kg
Yogurt 1 cup
Oil ½ cup
Brown onion crushed ½ cup
Cream ½ cup
Ginger garlic paste 1 tbsp
Kewra water 1 tbsp
Cardamom powder ½ tsp
Saffron ¼ tsp
Almonds blanched and ground 2 tbsp
Lemon juice 2 tbsp
Chili powder 1 ½ tsp
Salt 1 ½ tsp
Method
Heat ½ cup oil, add 1 tbsp ginger garlic paste with 1 kg chicken, fry for 5 minutes, add 1 ½ tsp chili powder, 1 ½ tsp salt, 1 cup yogurt and cook for 10 minutes, add ½ cup cream, cover and cook till chicken nearly done, add ½ cup brown onion with 2 tbsp ground almonds, simmer for 10 minutes, lastly add 2 tbsp lemon juice, 1 tbsp kewra water, ¼ tsp saffron and ½ tsp cardamom powder.
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Ingredients
Chicken (cut into 16 pieces) 1 kg
Yogurt 1 cup
Oil ½ cup
Brown onion crushed ½ cup
Cream ½ cup
Ginger garlic paste 1 tbsp
Kewra water 1 tbsp
Cardamom powder ½ tsp
Saffron ¼ tsp
Almonds blanched and ground 2 tbsp
Lemon juice 2 tbsp
Chili powder 1 ½ tsp
Salt 1 ½ tsp
Method
Heat ½ cup oil, add 1 tbsp ginger garlic paste with 1 kg chicken, fry for 5 minutes, add 1 ½ tsp chili powder, 1 ½ tsp salt, 1 cup yogurt and cook for 10 minutes, add ½ cup cream, cover and cook till chicken nearly done, add ½ cup brown onion with 2 tbsp ground almonds, simmer for 10 minutes, lastly add 2 tbsp lemon juice, 1 tbsp kewra water, ¼ tsp saffron and ½ tsp cardamom powder.
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Tandoori chicken by Shireen Anwer
Tandoori chicken:
Ingredients:
Chicken 1 kg (whole)
Chili powder 1-1/2 tsp
Ginger garlic paste 1-1/2 tsp
Black vinegar 2 tbsp
Salt 1-1/2 tsp
Yogurt 2 tbsp
Orange color 1/8 tsp
All spice 1 tsp (leveled)
Crushed cumin 1 tsp
Oil 2 tbsp
Method:
Prick chicken well, marinate with all the given ingredients bake in a pre heated oven on 180 degrees for 40 minutes.
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Ingredients:
Chicken 1 kg (whole)
Chili powder 1-1/2 tsp
Ginger garlic paste 1-1/2 tsp
Black vinegar 2 tbsp
Salt 1-1/2 tsp
Yogurt 2 tbsp
Orange color 1/8 tsp
All spice 1 tsp (leveled)
Crushed cumin 1 tsp
Oil 2 tbsp
Method:
Prick chicken well, marinate with all the given ingredients bake in a pre heated oven on 180 degrees for 40 minutes.
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Orange Cake by Shireen Anwer
Shireen Anwer Orange Cake
Ingredients
Eggs 6
Yogurt 1 cup
Walnuts chopped 1 cup
Butter 12 ounces
Water ½ cup
Sugar 2 ¼ cup
Flour 3 ½ cups
Salt 1 tsp
Orange essence 1 tsp
Baking soda ½ tsp heaped
Orange powder 2 tbsp
Ingredients for Topping
Marmalade 4 tbsp heaped
Orange juice 4 tbsp
Method
Sieve together 2 ¼ cup flour, 1 tsp salt and ½ tsp baking soda. Keep aside. Grease and flour a 10 inches tube pan, beat 12 ounces butter, 2 ¼ cup sugar, 1 tsp essence and 2 tbsp orange flavor powder, mix with water on low speed till blended, increase speed and beat till light and fluffy, again lower speed and add 6 eggs one by one adding in ¼ cup sieved flour, at intervals, now add 1 cup yogurt, 1 cup walnuts and fold in the reaming flour, pour mixture in the tube pan, bake on 170 degree C for 1 hour, un mold after 5 minutes, pour topping.
Method
Cook together 4 tbsp marmalade and 4 tbsp orange juice in a pan for 5 minutes, pour on top of cake when unmolded.
Ingredients
Eggs 6
Yogurt 1 cup
Walnuts chopped 1 cup
Butter 12 ounces
Water ½ cup
Sugar 2 ¼ cup
Flour 3 ½ cups
Salt 1 tsp
Orange essence 1 tsp
Baking soda ½ tsp heaped
Orange powder 2 tbsp
Ingredients for Topping
Marmalade 4 tbsp heaped
Orange juice 4 tbsp
Method
Sieve together 2 ¼ cup flour, 1 tsp salt and ½ tsp baking soda. Keep aside. Grease and flour a 10 inches tube pan, beat 12 ounces butter, 2 ¼ cup sugar, 1 tsp essence and 2 tbsp orange flavor powder, mix with water on low speed till blended, increase speed and beat till light and fluffy, again lower speed and add 6 eggs one by one adding in ¼ cup sieved flour, at intervals, now add 1 cup yogurt, 1 cup walnuts and fold in the reaming flour, pour mixture in the tube pan, bake on 170 degree C for 1 hour, un mold after 5 minutes, pour topping.
Method
Cook together 4 tbsp marmalade and 4 tbsp orange juice in a pan for 5 minutes, pour on top of cake when unmolded.
Chocolate Mousse Cake by shireen
Chocolate Mousse Cake
Ingredients for Sponge Base
Eggs 2
Caster sugar 2 ounce
Cocoa powder ½ ounce
Flour 1 ½ ounce
Baking powder ¼ tsp
Vanilla essence ½ tsp
Ingredients for Filling
Eggs 3
Sugar 200 gm
Chocolate 200 gm
Fresh cream whipped 200 gm
Gelatin powder 1 ½ tbsp heaped
Method for Sponge
Beat 2 eggs with 2 ounce caster sugar till light and fluffy, add in ½ tsp vanilla essence and mix well, sieve together 1 ½ ounce flour, ½ ounce cocoa powder and ¼ tsp baking powder, fold lightly into the beaten egg mixture, pour in a greased 8 inches round pan, bake in a pre heated oven of 180 degree C for 25 minutes, remove and cool, and cut into two layers.
Method for Filling
Beat 3 eggs with 200gm caster sugar till foamy, add in 200gm melted chocolate, beat 200 gm cream stiff, dissolve 1 ½ tbsp gelatin in ¼ cup cream, fold the whipped cream very slowly and gelatin in the egg and chocolate mixture, pour mixture over the half sponge and then top with the reaming half sponge, freeze till set. Remove and decorate with fresh cream, dust with cocoa powder, decorate with chocolate decoration.
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Ingredients for Sponge Base
Eggs 2
Caster sugar 2 ounce
Cocoa powder ½ ounce
Flour 1 ½ ounce
Baking powder ¼ tsp
Vanilla essence ½ tsp
Ingredients for Filling
Eggs 3
Sugar 200 gm
Chocolate 200 gm
Fresh cream whipped 200 gm
Gelatin powder 1 ½ tbsp heaped
Method for Sponge
Beat 2 eggs with 2 ounce caster sugar till light and fluffy, add in ½ tsp vanilla essence and mix well, sieve together 1 ½ ounce flour, ½ ounce cocoa powder and ¼ tsp baking powder, fold lightly into the beaten egg mixture, pour in a greased 8 inches round pan, bake in a pre heated oven of 180 degree C for 25 minutes, remove and cool, and cut into two layers.
Method for Filling
Beat 3 eggs with 200gm caster sugar till foamy, add in 200gm melted chocolate, beat 200 gm cream stiff, dissolve 1 ½ tbsp gelatin in ¼ cup cream, fold the whipped cream very slowly and gelatin in the egg and chocolate mixture, pour mixture over the half sponge and then top with the reaming half sponge, freeze till set. Remove and decorate with fresh cream, dust with cocoa powder, decorate with chocolate decoration.
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Potato cream soup by Shireen Anwer
Potato cream soup:
Ingredients:
Potatoes 2 medium
Flour 2 tbsp
White pepper ½ tsp
Salt ½ tsp
Milk 1 cup
Butter 1 ounce
Onion 1 (chopped)
Bay leaf 1
Stock 4 cups
method
cook potatoes with onion, bay leaf and stock until tender .
remove bay leaf and blend mixture .
make white sauce with butter, flour, salt and pepper add this to blended potato mixture.
Cook for ten minutes serve garnished with chopped parsley fresh cream and fried croutons.
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Ingredients:
Potatoes 2 medium
Flour 2 tbsp
White pepper ½ tsp
Salt ½ tsp
Milk 1 cup
Butter 1 ounce
Onion 1 (chopped)
Bay leaf 1
Stock 4 cups
method
cook potatoes with onion, bay leaf and stock until tender .
remove bay leaf and blend mixture .
make white sauce with butter, flour, salt and pepper add this to blended potato mixture.
Cook for ten minutes serve garnished with chopped parsley fresh cream and fried croutons.
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Steaks by shireen
Steak with mushrooms and potatoes
Ingrdients
Beef fillet 400g
Chopped garlic 3-4 cloves
Onions 2-3
Boiled potatoes 2
Chicken stock 1cup
Vinegar 2tbsp
Soya sauce 2tbsp
Brown sugar 1tsp
Mushrooms 1/2cup
Crushed black pepper 1tbsp
Flour 2tbsp
Butter 1/2cup
Oil 2tbsp
Salt as required
Thyme for garnishing
Mustard seeds
Method:-
For the marinade, take a mixing bowl and add black pepper, brown sugar, vinegar, soya sauce and salt as required.
Toss the beef fillet in the marinade until well coated.
Heat oil in a pan and add the beef fillet. Cook on both sides until brown.
Place the steaks in a platter.
In the same pan fry the chopped onions and garlic .When the onions turn light brown in color add the chicken stock , black pepper ,salt and cook.
Now add the mushrooms and mix well.
In a separate pan melt the butter and add the flour. Cook until the flour turns brown in color.
Transfer the flour along with the mustard seeds and cook for 4-5 minutes. When the sauce thickens add the fried beef fillet and boiled potatoes .Mix well
Place in the steaks with the mushrooms and potatoes in a platter. Garnish with thyme and serve.
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Mexicana Steak
1 packet Shan Filipino Beef Steak
4 Tbsp oil
1/2 kg (2 steaks) undercut (or chicken)
1 small onion - finely chopped
1 Tbsp carrot - finely chopped
1Tbsp cucumber - finely chopped
1 Tbsp green corriander chopped
2 green chillies - sliced
4-5 Tbsp ketchup
In a bowl add full packet of Filipino Beefsteak mix with oil ...and mix well. Add steaks and marinate for 15 minutes.
In a seperate bowl, add all vegetables and ketchup together. Set aside.
Heat grill pan, add steak and cook for 4 minutes on each side. After cooking on each side, spoon some sauce over each steak and cook for another 4 minutes.
Serve with salad and mashed potatoes.
Enjoy
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Hawaiian steak
Ingredients
Under cut 2 (8 ounces) each flattened
Garlic paste 1 tsp
Wooster sauce1 tbsp
Chili sauce 2 tbsp
Hp sauce 1 tbsp
Salt ½ tsp
Black pepper ½ tsp
Rosemary leaves 1 tsp
Soya sauce 1 tbsp
Oil 2 tbsp
Ingredients for wild mushroom sauce
Butter 1 tbsp
Flour 1 tbsp
Milk ½ cup
Hp sauce 1 tbsp
Salt ½ tsp
Black pepper crushed ½ tsp
Mustard paste ½ tsp
Cream cheese 2 tbsp
Fresh cream 2 tbsp
Mushroom finely chopped 4
To serve with
Pineapple rings 2
Grated cheddar cheese 2 tbsp
Method
Marinate 2 flattened undercut with 1 tsp garlic paste, 1 tbsp Wooster sauce, 2 tbsp chili sauce, 1 tbsp hp sauce, ½ tsp salt, ½ tsp black pepper, 1 tsp rosemary, 1 tbsp soya sauce and 2 tbsp oil for half an hour. Pan grill the marinated steak for 8 to 10 minutes till well done, add in prepared mushroom sauce, cooks for another 2 minutes. In another grill pan heat 1 tbsp oil, grill your 2 pineapple rings serve sticks with rings on top, 2 tbsp grated cheese, baked potato and boiled vegetables
.
Method for wild mushroom sauce
Heat 1 tbsp butter add in 1 tbsp flour with ½ tsp salt, ½ tsp black pepper, ½ tsp mustard powder, cook for 1 minute add ½ cup milk, 1 tbsp hp sauce, 2 tbsp cream cheese, 2 tbsp fresh cream and 4 chopped mushrooms, cook till sauce thick.
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Peppered new York steaks
Sirloin steak 1
Garlic paste 1 tsp
Black pepper crushed 1 tsp
Dark soya sauce 2 tbsp
Vinegar 2 tbsp
Oil 2 tbsp
Salt to taste
For sauce:
Tomato chopped 300 gm
Green onion chopped 2 sticks
Onion chopped ½ cup
Stock ½ cup
Green coriander chopped 1 tsp
Cumin 1 tsp
Worchester sauce 1 tbsp
Lemon juice 1 tbsp
Vinegar 4 tbsp
Salt to taste
Method:
For sauce, in a blender add 300 gm tomato chopped, ½ cup onion chopped, 2 green onion chopped, 1 tsp green coriander chopped, 1 tsp cumin, 1 tbsp, lemon juice, ½ cup chicken stock, 4 tbsp vinegar, 1 tbsp Worchester sauce and salt to taste and blend it. Now place it in a pan and cook till boil and cool it. Sauce is ready. For steaks, in a mixing bowl, mix 1 tsp ginger garlic past, 1 tsp black pepper crushed, 2 tbsp dark soya sauce, 2 tbsp vinegar and salt to taste. Now marinate steak with this mixture and grill the chicken on grill pan to place grill marks. Now put it on sizzling plate pour sauce from top and serve.
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SIZZLING CHICKEN STEAK
Ingredients:
Chicken breast 2 boneless, flattened
Garlic ½ tsp
Black pepper ½ tsp, crushed
Worcester sauce 1 tbsp
Mustard paste ½ tsp
Demi glace powder 1 tsp, heaped
Salt ½ tsp
Water ½ cup
Oil 1 tbsp
Method:
1. Marinate chicken breast with salt, black pepper, mustard, garlic & oil.
2. Heat grill pan, spread chicken on it & fry till done.
3. Add Worcester sauce, demi glace powder & ½ cup water.
4. Cook till thick.
5. Serve with boiled sautéed vegetables & grilled onions. Serve on a sizzler.
SAUTÉD VEGETABLES
Ingredients:
Carrot 1
Cauliflower few, florets
Peas ½ cup
Beans 4 sliced
Salt & pepper pinch
Method:
1. Cut all vegetable, par boiled in 1 cup of water.
2. Drain.
3. Stir fry in 1 tbsp olive oil.
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Italian steak
Ingredients
Boneless chicken Breast 2 flattened
Salt 2 tsp
Black pepper ½ tsp
Garlic paste ½ tsp
Tomato paste 1 tsp
Ketchup 1 tsp
Mushrooms slice 3
Black olives sliced 3
Cheddar cheese grated 2 tbsp
Oil 1 tbsp
Ingredients for spicy Italian sauce
Oil 1 tbsp
Butter 1 tbsp
Garlic ½ tsp
Salt ¼ tsp
Black pepper crushed ¼ tsp
Red pepper crushed ¼ tsp
Tomato paste 1 tbsp
Oregano leaves ½ tsp
Ketchup 1 tbsp
Cream 2 tbsp
Method
Marinate steak with 1 tbsp oil, 2 tsp salt, ½ tsp black pepper, ½ tsp garlic paste, 1 tsp ketchup and 1 tsp tomato paste for 1 hour, grill in 1 tbsp butter till done on both sides add prepared spicy Italian sauce cook for another 2 minutes, remove top with 3 olives, 3 mushrooms, 2 tbsp grated cheddar cheese, grill till cheese melts. Serve with fries and boiled vegetables.
Method for spicy Italian sauce
In a sauce pan heat 1 tbsp butter and 1 tbsp oil add ½ tsp garlic paste with 1 tbsp tomato paste, 1 tbsp ketchup, ¼ tsp salt, ¼ tsp black pepper crushed, ¼ tsp red pepper crushed, ½ tsp oregano leaves and 2 tbsp fresh cream, cook for 2 minutes and remove.
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receipe of baked potatoes
ingredients
1 medium baking potato
1 teaspoon olive oil
1/2 teaspoon salt
2 teaspoons butter
1 pinch freshly ground black pepper
1/4 cup shredded Cheddar cheese
Directions
Preheat the oven to 300 degrees F (150 degrees C). Scrub the potato, and pierce the skin several times with a knife or fork. Rub the skin with olive oil, then with salt.
Place the potato in the preheated oven, and bake for 90 minutes, or until slightly soft and golden brown. Slice the potato down the center, and serve with butter and black pepper. Sprinkle shredded Cheddar cheese over the top, if desired.
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Ingrdients
Beef fillet 400g
Chopped garlic 3-4 cloves
Onions 2-3
Boiled potatoes 2
Chicken stock 1cup
Vinegar 2tbsp
Soya sauce 2tbsp
Brown sugar 1tsp
Mushrooms 1/2cup
Crushed black pepper 1tbsp
Flour 2tbsp
Butter 1/2cup
Oil 2tbsp
Salt as required
Thyme for garnishing
Mustard seeds
Method:-
For the marinade, take a mixing bowl and add black pepper, brown sugar, vinegar, soya sauce and salt as required.
Toss the beef fillet in the marinade until well coated.
Heat oil in a pan and add the beef fillet. Cook on both sides until brown.
Place the steaks in a platter.
In the same pan fry the chopped onions and garlic .When the onions turn light brown in color add the chicken stock , black pepper ,salt and cook.
Now add the mushrooms and mix well.
In a separate pan melt the butter and add the flour. Cook until the flour turns brown in color.
Transfer the flour along with the mustard seeds and cook for 4-5 minutes. When the sauce thickens add the fried beef fillet and boiled potatoes .Mix well
Place in the steaks with the mushrooms and potatoes in a platter. Garnish with thyme and serve.
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Mexicana Steak
1 packet Shan Filipino Beef Steak
4 Tbsp oil
1/2 kg (2 steaks) undercut (or chicken)
1 small onion - finely chopped
1 Tbsp carrot - finely chopped
1Tbsp cucumber - finely chopped
1 Tbsp green corriander chopped
2 green chillies - sliced
4-5 Tbsp ketchup
In a bowl add full packet of Filipino Beefsteak mix with oil ...and mix well. Add steaks and marinate for 15 minutes.
In a seperate bowl, add all vegetables and ketchup together. Set aside.
Heat grill pan, add steak and cook for 4 minutes on each side. After cooking on each side, spoon some sauce over each steak and cook for another 4 minutes.
Serve with salad and mashed potatoes.
Enjoy
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Hawaiian steak
Ingredients
Under cut 2 (8 ounces) each flattened
Garlic paste 1 tsp
Wooster sauce1 tbsp
Chili sauce 2 tbsp
Hp sauce 1 tbsp
Salt ½ tsp
Black pepper ½ tsp
Rosemary leaves 1 tsp
Soya sauce 1 tbsp
Oil 2 tbsp
Ingredients for wild mushroom sauce
Butter 1 tbsp
Flour 1 tbsp
Milk ½ cup
Hp sauce 1 tbsp
Salt ½ tsp
Black pepper crushed ½ tsp
Mustard paste ½ tsp
Cream cheese 2 tbsp
Fresh cream 2 tbsp
Mushroom finely chopped 4
To serve with
Pineapple rings 2
Grated cheddar cheese 2 tbsp
Method
Marinate 2 flattened undercut with 1 tsp garlic paste, 1 tbsp Wooster sauce, 2 tbsp chili sauce, 1 tbsp hp sauce, ½ tsp salt, ½ tsp black pepper, 1 tsp rosemary, 1 tbsp soya sauce and 2 tbsp oil for half an hour. Pan grill the marinated steak for 8 to 10 minutes till well done, add in prepared mushroom sauce, cooks for another 2 minutes. In another grill pan heat 1 tbsp oil, grill your 2 pineapple rings serve sticks with rings on top, 2 tbsp grated cheese, baked potato and boiled vegetables
.
Method for wild mushroom sauce
Heat 1 tbsp butter add in 1 tbsp flour with ½ tsp salt, ½ tsp black pepper, ½ tsp mustard powder, cook for 1 minute add ½ cup milk, 1 tbsp hp sauce, 2 tbsp cream cheese, 2 tbsp fresh cream and 4 chopped mushrooms, cook till sauce thick.
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Peppered new York steaks
Sirloin steak 1
Garlic paste 1 tsp
Black pepper crushed 1 tsp
Dark soya sauce 2 tbsp
Vinegar 2 tbsp
Oil 2 tbsp
Salt to taste
For sauce:
Tomato chopped 300 gm
Green onion chopped 2 sticks
Onion chopped ½ cup
Stock ½ cup
Green coriander chopped 1 tsp
Cumin 1 tsp
Worchester sauce 1 tbsp
Lemon juice 1 tbsp
Vinegar 4 tbsp
Salt to taste
Method:
For sauce, in a blender add 300 gm tomato chopped, ½ cup onion chopped, 2 green onion chopped, 1 tsp green coriander chopped, 1 tsp cumin, 1 tbsp, lemon juice, ½ cup chicken stock, 4 tbsp vinegar, 1 tbsp Worchester sauce and salt to taste and blend it. Now place it in a pan and cook till boil and cool it. Sauce is ready. For steaks, in a mixing bowl, mix 1 tsp ginger garlic past, 1 tsp black pepper crushed, 2 tbsp dark soya sauce, 2 tbsp vinegar and salt to taste. Now marinate steak with this mixture and grill the chicken on grill pan to place grill marks. Now put it on sizzling plate pour sauce from top and serve.
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SIZZLING CHICKEN STEAK
Ingredients:
Chicken breast 2 boneless, flattened
Garlic ½ tsp
Black pepper ½ tsp, crushed
Worcester sauce 1 tbsp
Mustard paste ½ tsp
Demi glace powder 1 tsp, heaped
Salt ½ tsp
Water ½ cup
Oil 1 tbsp
Method:
1. Marinate chicken breast with salt, black pepper, mustard, garlic & oil.
2. Heat grill pan, spread chicken on it & fry till done.
3. Add Worcester sauce, demi glace powder & ½ cup water.
4. Cook till thick.
5. Serve with boiled sautéed vegetables & grilled onions. Serve on a sizzler.
SAUTÉD VEGETABLES
Ingredients:
Carrot 1
Cauliflower few, florets
Peas ½ cup
Beans 4 sliced
Salt & pepper pinch
Method:
1. Cut all vegetable, par boiled in 1 cup of water.
2. Drain.
3. Stir fry in 1 tbsp olive oil.
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Italian steak
Ingredients
Boneless chicken Breast 2 flattened
Salt 2 tsp
Black pepper ½ tsp
Garlic paste ½ tsp
Tomato paste 1 tsp
Ketchup 1 tsp
Mushrooms slice 3
Black olives sliced 3
Cheddar cheese grated 2 tbsp
Oil 1 tbsp
Ingredients for spicy Italian sauce
Oil 1 tbsp
Butter 1 tbsp
Garlic ½ tsp
Salt ¼ tsp
Black pepper crushed ¼ tsp
Red pepper crushed ¼ tsp
Tomato paste 1 tbsp
Oregano leaves ½ tsp
Ketchup 1 tbsp
Cream 2 tbsp
Method
Marinate steak with 1 tbsp oil, 2 tsp salt, ½ tsp black pepper, ½ tsp garlic paste, 1 tsp ketchup and 1 tsp tomato paste for 1 hour, grill in 1 tbsp butter till done on both sides add prepared spicy Italian sauce cook for another 2 minutes, remove top with 3 olives, 3 mushrooms, 2 tbsp grated cheddar cheese, grill till cheese melts. Serve with fries and boiled vegetables.
Method for spicy Italian sauce
In a sauce pan heat 1 tbsp butter and 1 tbsp oil add ½ tsp garlic paste with 1 tbsp tomato paste, 1 tbsp ketchup, ¼ tsp salt, ¼ tsp black pepper crushed, ¼ tsp red pepper crushed, ½ tsp oregano leaves and 2 tbsp fresh cream, cook for 2 minutes and remove.
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receipe of baked potatoes
ingredients
1 medium baking potato
1 teaspoon olive oil
1/2 teaspoon salt
2 teaspoons butter
1 pinch freshly ground black pepper
1/4 cup shredded Cheddar cheese
Directions
Preheat the oven to 300 degrees F (150 degrees C). Scrub the potato, and pierce the skin several times with a knife or fork. Rub the skin with olive oil, then with salt.
Place the potato in the preheated oven, and bake for 90 minutes, or until slightly soft and golden brown. Slice the potato down the center, and serve with butter and black pepper. Sprinkle shredded Cheddar cheese over the top, if desired.
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Chicken corn soup by shireen
Chicken corn soup
Ingredients
Chicken breast 1 cut into tiny cubes
Chicken stock 8 cups
Cream of corn 1 tin
Salt ¾ tsp
White pepper ½ tsp
Egg 1 beaten
Corn flour ½ cup heaped
Method
Heat stock in a wok add chicken cubes with salt, pepper, cook till boiling add cream corn lastly mix corn flour with little water into a paste, add to the soups stirring well till soup thick, lastly add beaten eggs, cook for 2 minutes and remove.
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Ingredients
Chicken breast 1 cut into tiny cubes
Chicken stock 8 cups
Cream of corn 1 tin
Salt ¾ tsp
White pepper ½ tsp
Egg 1 beaten
Corn flour ½ cup heaped
Method
Heat stock in a wok add chicken cubes with salt, pepper, cook till boiling add cream corn lastly mix corn flour with little water into a paste, add to the soups stirring well till soup thick, lastly add beaten eggs, cook for 2 minutes and remove.
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Gulab jamun by shireen
Gulab jamun
Ingredients
Lassa Khoya 1/2kg
Egg 1
Baking powder 1/2tsp
Flour 60g
Nutmeg, mace and cardamom powder 1/4tsp
Ghee for frying
Ground almonds for garnishing
Rung Kat as required
For the sugar syrup
Sugar 1kg
Water 3 cups
Method;-
1. Spread 1/2kg lassa khoya on a tray and mix well with the help of your hands
2. Add1 egg,1/2tsp baking powder,1/2tsp cardamom, nutmeg and mace powder, 60 g flour and rung kat .Mix well and divide into equal portions
3. Roll each portion into long a gulab jamun. Continue until all the portions have been used.
4. Heat ghee in a wok until lukewarm
5. Fry the gulab jamuns on medium heat. When they start to rise up turn the flame high and stir the very carefully.
6. Continue stirring (making sure the gulab jamuns do not break)until the gulab jamuns change color
7. Remove from the wok by using a slotted spoon and place in the lukewarm sugar syrup.
8. Garnish with sliced pistachios and almonds and serve
note lassa khoya availabale at big mithai shops
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Ingredients
Lassa Khoya 1/2kg
Egg 1
Baking powder 1/2tsp
Flour 60g
Nutmeg, mace and cardamom powder 1/4tsp
Ghee for frying
Ground almonds for garnishing
Rung Kat as required
For the sugar syrup
Sugar 1kg
Water 3 cups
Method;-
1. Spread 1/2kg lassa khoya on a tray and mix well with the help of your hands
2. Add1 egg,1/2tsp baking powder,1/2tsp cardamom, nutmeg and mace powder, 60 g flour and rung kat .Mix well and divide into equal portions
3. Roll each portion into long a gulab jamun. Continue until all the portions have been used.
4. Heat ghee in a wok until lukewarm
5. Fry the gulab jamuns on medium heat. When they start to rise up turn the flame high and stir the very carefully.
6. Continue stirring (making sure the gulab jamuns do not break)until the gulab jamuns change color
7. Remove from the wok by using a slotted spoon and place in the lukewarm sugar syrup.
8. Garnish with sliced pistachios and almonds and serve
note lassa khoya availabale at big mithai shops
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Rasmalai by shireen
Rasmalai
Ingredients:
3 kg milk
20-40 grams tatri
½ tsp baking powder
1 pinch of mace and nutmeg
For syrup:
3 kg sugar
½ kg water
10 reethay
For rabri:
2 kg milk
20 grams pistachios, almonds
200 grams sugar
¼ tsp cardamom
Method:
1. Boil 3 kgs of milk in a saucepan
2. Cook on a low heat stirring continuously, as the milk simmers a layer of cream will form on the surface.
3. Add 2 tsp of tartar in warm milk stir slowly until the curd will start separating from the whey. Turn the flame off
4. Drain the whey using a strainer line with cheesecloth, or muslin cloth.
5. .Place the prepared paneer on a dry clean tray and add baking powder and a pinch of mace, nutmeg and cardamom and mix well.
6. Divide the paneer dough into equal parts and roll each one into a smooth oval shaped ball.
7. For the syrup, in a pan bring water to a boil and sugar and stir to dissolve.
8. Boil the reethay in a separate pan of water and pour into one portion of the sugar syrup
9. Cook this mixture on a low flame .As the foam comes on the top drop in the ras malai pedas and allow to cook until it doubles in volume.
10. If it stays on the surface it means it is ready. Now leave all the ras malai pedas in water.
11. Then soak it and leave it in warm milk for 30 minutes.
12. Then cook the 2 kgs milk with ¼ tsp of cardamom and cook till thicken.
13. Add the 200 grams of sugar and pour it in a dish.
14. As it cools down add the prepared ras malai pedas in it. Serve chilled with pistachios and almonds on the top.
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Ingredients:
3 kg milk
20-40 grams tatri
½ tsp baking powder
1 pinch of mace and nutmeg
For syrup:
3 kg sugar
½ kg water
10 reethay
For rabri:
2 kg milk
20 grams pistachios, almonds
200 grams sugar
¼ tsp cardamom
Method:
1. Boil 3 kgs of milk in a saucepan
2. Cook on a low heat stirring continuously, as the milk simmers a layer of cream will form on the surface.
3. Add 2 tsp of tartar in warm milk stir slowly until the curd will start separating from the whey. Turn the flame off
4. Drain the whey using a strainer line with cheesecloth, or muslin cloth.
5. .Place the prepared paneer on a dry clean tray and add baking powder and a pinch of mace, nutmeg and cardamom and mix well.
6. Divide the paneer dough into equal parts and roll each one into a smooth oval shaped ball.
7. For the syrup, in a pan bring water to a boil and sugar and stir to dissolve.
8. Boil the reethay in a separate pan of water and pour into one portion of the sugar syrup
9. Cook this mixture on a low flame .As the foam comes on the top drop in the ras malai pedas and allow to cook until it doubles in volume.
10. If it stays on the surface it means it is ready. Now leave all the ras malai pedas in water.
11. Then soak it and leave it in warm milk for 30 minutes.
12. Then cook the 2 kgs milk with ¼ tsp of cardamom and cook till thicken.
13. Add the 200 grams of sugar and pour it in a dish.
14. As it cools down add the prepared ras malai pedas in it. Serve chilled with pistachios and almonds on the top.
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Chandi korma by shireen
Chandi korma
Ingredients
Chicken 1 kg 12 pieces
Ginger garlic paste 1 tbsp
Yogurt 1 cup
Salt 1 ½ tsp
White pepper ½ tsp
Cardamom powder ½ tsp
Chopped onion 1 cup
Green chilies grinded 1 tsp
Khoya ½ cup
Cream 4 tbsp
Kewra water 1 tsp
Melon seeds 1 tbsp
Almonds 8 blanched and grinded
Sliced almonds 2 tbsp
Sliced pistachio 1 tbsp
Silver warq for garnish
Oil ½ cup
Method
Marinate 1 kg chicken with 1 tbsp ginger garlic paste, 1 cup yogurt, 1 ½ tsp salt, ½ tsp white pepper, ½ tsp cardamom powder for 1 hour, heat ½ cup oil in a pan add 1 cup chopped onion fry till transparent, add 1 tsp grinded green chilies and ½ cup khoya cook for 5 minutes add 2 tbsp grinded almonds and 1 tbsp grinded melon seeds cook for 5 minutes add marinated chicken fry for 10 minutes simmer on low flame for 15 minutes till covered till tender, lastly add 4 tbsp cream and 1 tsp kewra.
To serve
Arrange chicken pieces in a serving platter pour the gravy on top, cover with silver warq, garnish with sliced almonds and pistachios.
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Ingredients
Chicken 1 kg 12 pieces
Ginger garlic paste 1 tbsp
Yogurt 1 cup
Salt 1 ½ tsp
White pepper ½ tsp
Cardamom powder ½ tsp
Chopped onion 1 cup
Green chilies grinded 1 tsp
Khoya ½ cup
Cream 4 tbsp
Kewra water 1 tsp
Melon seeds 1 tbsp
Almonds 8 blanched and grinded
Sliced almonds 2 tbsp
Sliced pistachio 1 tbsp
Silver warq for garnish
Oil ½ cup
Method
Marinate 1 kg chicken with 1 tbsp ginger garlic paste, 1 cup yogurt, 1 ½ tsp salt, ½ tsp white pepper, ½ tsp cardamom powder for 1 hour, heat ½ cup oil in a pan add 1 cup chopped onion fry till transparent, add 1 tsp grinded green chilies and ½ cup khoya cook for 5 minutes add 2 tbsp grinded almonds and 1 tbsp grinded melon seeds cook for 5 minutes add marinated chicken fry for 10 minutes simmer on low flame for 15 minutes till covered till tender, lastly add 4 tbsp cream and 1 tsp kewra.
To serve
Arrange chicken pieces in a serving platter pour the gravy on top, cover with silver warq, garnish with sliced almonds and pistachios.
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Khoya pudding by shireen
Khoya pudding
Ingredients
Khoya 250 gm
Milk 1 cup
Bread 1 slice
Eggs 4
Green cardamom powder ½ tsp
Saffron ¼ tsp
Cream 4 tbsp
Caster sugar ½ cup
Almonds and pistachio sliced 3 tbsp
Method
In a blender put khoya, milk, bread, eggs, sugar, cream, cardamom powder, saffron, blend for 1 minute, and transfer mixture to an oven proof dish, sprinkle almonds and pistachio on top, baked in a preheated oven 180 degree C for 25 minutes, until mixture is set.
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KHOYA recipe
all u need is full fat fresh milk , not the tetra pack one and bring it to boil , it is preferable to use non stick pan for this, once it has boiled , now reduce heat and keep it to medium and keep simmering and stirring every few minutes so... that it won't stick to sides or bottom , this way it will reduce and wat will be left wud be khoya , milk solids and fat, it will take the shape of lump, u can also use powder milk if u cannot hav fresh milk , just use full fat milk powder and reconstitute milk as instructions on pack ,make one liter and follow same procedure.
Ingredients
Khoya 250 gm
Milk 1 cup
Bread 1 slice
Eggs 4
Green cardamom powder ½ tsp
Saffron ¼ tsp
Cream 4 tbsp
Caster sugar ½ cup
Almonds and pistachio sliced 3 tbsp
Method
In a blender put khoya, milk, bread, eggs, sugar, cream, cardamom powder, saffron, blend for 1 minute, and transfer mixture to an oven proof dish, sprinkle almonds and pistachio on top, baked in a preheated oven 180 degree C for 25 minutes, until mixture is set.
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KHOYA recipe
all u need is full fat fresh milk , not the tetra pack one and bring it to boil , it is preferable to use non stick pan for this, once it has boiled , now reduce heat and keep it to medium and keep simmering and stirring every few minutes so... that it won't stick to sides or bottom , this way it will reduce and wat will be left wud be khoya , milk solids and fat, it will take the shape of lump, u can also use powder milk if u cannot hav fresh milk , just use full fat milk powder and reconstitute milk as instructions on pack ,make one liter and follow same procedure.
Chicken Lachha Biryani by shireen
Chicken Lachha Biryani
Ingredients
Boneless chicken (cut into juliennes)½ kg
Onion sliced 1 cup
Yogurt 1 cup
Yellow color pinch
Capsicum (cut into juliennes)1
Carrots (cut into juliennes)1
Lemon (cut in round slices)1
Tomato (cut into juliennes)2
Green chilies (length wise sliced)4
Rice (boil with 2 tbsp salt till ¾ done)½ kg
Oil ¾ cup
Mint leaves 15 to 20
Salt 1 tsp heaped
Ginger garlic paste 2 tsp
Kewra water 1 tbsp
White cumin crushed 2 tsp
Chili powder 2 tsp
All spice ½ tsp heaped
Turmeric ½ tsp
Black cumin whole ½ tsp
Chopped coriander leaves 2 tbsp
Method
Heat ¾ cup oil, fry 1 cup onion till light golden, add ½ tsp black cumin with 2 tsp ginger garlic paste, 2 tsp chili powder, 1 tsp salt, ½ tsp turmeric, 2 tsp white cumin seeds and fry adding little water, now add ½ kg chicken juliennes, fry for 5 minutes, add 1 cup yogurt with 1 capsicum, 1 carrots, and 2 tomatoes cut into juliennes. Cook till chicken tender. Remove and add 2 tbsp chopped coriander leaves, 4 green chilies, 15 to 20 mint leaves, ½ tsp all spice. In a pan spread one layer of ½ kg boiled rice, then cooked chicken mixture. Spread some hara masala, 1 sliced lemon, top with reaming rice. Lastly add 1 tbsp kewra water mixed with pinch of yellow color, simmer for 15 minutes.
Ingredients
Boneless chicken (cut into juliennes)½ kg
Onion sliced 1 cup
Yogurt 1 cup
Yellow color pinch
Capsicum (cut into juliennes)1
Carrots (cut into juliennes)1
Lemon (cut in round slices)1
Tomato (cut into juliennes)2
Green chilies (length wise sliced)4
Rice (boil with 2 tbsp salt till ¾ done)½ kg
Oil ¾ cup
Mint leaves 15 to 20
Salt 1 tsp heaped
Ginger garlic paste 2 tsp
Kewra water 1 tbsp
White cumin crushed 2 tsp
Chili powder 2 tsp
All spice ½ tsp heaped
Turmeric ½ tsp
Black cumin whole ½ tsp
Chopped coriander leaves 2 tbsp
Method
Heat ¾ cup oil, fry 1 cup onion till light golden, add ½ tsp black cumin with 2 tsp ginger garlic paste, 2 tsp chili powder, 1 tsp salt, ½ tsp turmeric, 2 tsp white cumin seeds and fry adding little water, now add ½ kg chicken juliennes, fry for 5 minutes, add 1 cup yogurt with 1 capsicum, 1 carrots, and 2 tomatoes cut into juliennes. Cook till chicken tender. Remove and add 2 tbsp chopped coriander leaves, 4 green chilies, 15 to 20 mint leaves, ½ tsp all spice. In a pan spread one layer of ½ kg boiled rice, then cooked chicken mixture. Spread some hara masala, 1 sliced lemon, top with reaming rice. Lastly add 1 tbsp kewra water mixed with pinch of yellow color, simmer for 15 minutes.
break fast by shireen
Mexican omelet
Ingredients:
Eggs3 (beaten)
Onion chopped2 tbsp
Capsicum 1 tbsp (chopped)
Tomato1 tbsp (chopped)
Sweet corn2 tbsp
Green chilies 2 chopped)
Coriander leaves1 tbsp (chopped)
Tikka chunks 2 tbsp (chopped)
Cottage cheese crumbled2 tbsp
Salt ½ tsp
Black pepper ½ tsp
Crushed red pepper½ tsp
Oil1 tbsp
Method:
Beat eggs well with salt, black pepper, crushed red pepper, spread in fry pan top with vegetables chicken and cottage cheese fold over cook till done .Serve with toasted brown bread
YES U CAN USE CHEDDAR instead of cottage cheese
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Chicken omelet
Ingredients
Chicken breast cut into tiny cubes 1
Salt ¼ tsp
Black pepper ¼ tsp
Tomato chopped into tiny cubes 1
Coriander leaves 1 tbsp
Green chilies chopped 1
Eggs 3 beaten
Oil ¼ cup
Method
Marinate chicken pieces with ¼ tsp salt, black pepper and cook in 1 tsp oil, keep aside, beat 3 eggs add salt and pepper to taste with 1 tbsp chopped coriander leaves,1 chopped green chilies, heat oil in a frying pan pour the beaten egg mixture and roll the pan to spread the egg evenly, sprinkle chicken and 1 chopped tomato cubes , cook on low flame till set, flip the omelet and cook the other side for few seconds, fold and serve.
note it was fluffy because she used elecric beater to beat egg whites first and then added yolks to it /////////////////////
French toast
Ingredients
Eggs beaten 3
Milk¾ cup
Castor sugar 4 tbsp
Vanilla essence 1 tsp
Bread slices 6
Oil for frying
Method
Beat together eggs, milk sugar and vanilla essence. Dip bread slices into egg mixture and shallow fry till golden. Serve with honey.
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Ingredients:
Eggs3 (beaten)
Onion chopped2 tbsp
Capsicum 1 tbsp (chopped)
Tomato1 tbsp (chopped)
Sweet corn2 tbsp
Green chilies 2 chopped)
Coriander leaves1 tbsp (chopped)
Tikka chunks 2 tbsp (chopped)
Cottage cheese crumbled2 tbsp
Salt ½ tsp
Black pepper ½ tsp
Crushed red pepper½ tsp
Oil1 tbsp
Method:
Beat eggs well with salt, black pepper, crushed red pepper, spread in fry pan top with vegetables chicken and cottage cheese fold over cook till done .Serve with toasted brown bread
YES U CAN USE CHEDDAR instead of cottage cheese
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Chicken omelet
Ingredients
Chicken breast cut into tiny cubes 1
Salt ¼ tsp
Black pepper ¼ tsp
Tomato chopped into tiny cubes 1
Coriander leaves 1 tbsp
Green chilies chopped 1
Eggs 3 beaten
Oil ¼ cup
Method
Marinate chicken pieces with ¼ tsp salt, black pepper and cook in 1 tsp oil, keep aside, beat 3 eggs add salt and pepper to taste with 1 tbsp chopped coriander leaves,1 chopped green chilies, heat oil in a frying pan pour the beaten egg mixture and roll the pan to spread the egg evenly, sprinkle chicken and 1 chopped tomato cubes , cook on low flame till set, flip the omelet and cook the other side for few seconds, fold and serve.
note it was fluffy because she used elecric beater to beat egg whites first and then added yolks to it /////////////////////
French toast
Ingredients
Eggs beaten 3
Milk¾ cup
Castor sugar 4 tbsp
Vanilla essence 1 tsp
Bread slices 6
Oil for frying
Method
Beat together eggs, milk sugar and vanilla essence. Dip bread slices into egg mixture and shallow fry till golden. Serve with honey.
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Nathiya Gali Chargha by shireen
Nathiya Gali Chargha
Ingredients
Whole Chicken 1 kg
Button red chilies20
Yogurt 1 cup
Ghee ¾ cup
White cumin 1 tsp
Green cardamom powder ½ tsp
Turmeric ½ tsp
Ginger garlic paste3 tsp
Coriander seeds2 tbsp
All spice 1 ½ tsp
Salt 1 ½ tsp heaped
Method
Dry roast 2 tbsp coriander seeds, 20 button red chili and 1 tsp cumin seeds and grind finely, marinate 1 kg chicken with 3 tsp ginger garlic paste, ¾ cup ghee, 1 cup yogurt, ½ tsp turmeric, ½ tsp cardamom powder, 1 ½ tsp salt and roasted ground spices. Mix very well in the chicken, leave it for 2 hours, put chicken in a pan and simmer on low flame till done and golden brown on both the sides.
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Ingredients
Whole Chicken 1 kg
Button red chilies20
Yogurt 1 cup
Ghee ¾ cup
White cumin 1 tsp
Green cardamom powder ½ tsp
Turmeric ½ tsp
Ginger garlic paste3 tsp
Coriander seeds2 tbsp
All spice 1 ½ tsp
Salt 1 ½ tsp heaped
Method
Dry roast 2 tbsp coriander seeds, 20 button red chili and 1 tsp cumin seeds and grind finely, marinate 1 kg chicken with 3 tsp ginger garlic paste, ¾ cup ghee, 1 cup yogurt, ½ tsp turmeric, ½ tsp cardamom powder, 1 ½ tsp salt and roasted ground spices. Mix very well in the chicken, leave it for 2 hours, put chicken in a pan and simmer on low flame till done and golden brown on both the sides.
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Burger and French fries pot by Shireen Anwer
Shireen Anwer Burger and French fries pot
Ingredients
Beef mince ½ kg
Onion 1 cup chopped
Flour 2 tbsp
Tomato puree ½ cup
Cheddar cheese 1 cup
Frozen French fries 2 cups
Salt 1 tsp
Crushed red pepper 1 tsp
Black pepper ½ tsp
Mustard powder ½ tsp
Wooster shier sauce 2 tbsp
Method
Heat oil add onion fry for 5 minutes till soft add beef with salt, pepper, mustard, Wooster shier sauce and tomato puree, cover and cook till beef tender add flour and mix well, cook for 1 minute and remove in a greased casserole, sprinkle with cheddar cheese arrange frozen fries over beef in single layer bake uncovered for 20 minutes until fries golden brown.
Assorted Fries
Ingredients for fries
Potatoes 1 kg
Salt 1 ½ tsp
Corn flour hand full
Method
Peel and slice 1 kg potatoes in medium size fingers, soak in salted water, boil till half done for 5 minutes, remove and add handful of corn flour to coat well, heat oil, deep fry fingers on high flame till crisp and golden, serve with sauces of your choice.
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Ingredients
Beef mince ½ kg
Onion 1 cup chopped
Flour 2 tbsp
Tomato puree ½ cup
Cheddar cheese 1 cup
Frozen French fries 2 cups
Salt 1 tsp
Crushed red pepper 1 tsp
Black pepper ½ tsp
Mustard powder ½ tsp
Wooster shier sauce 2 tbsp
Method
Heat oil add onion fry for 5 minutes till soft add beef with salt, pepper, mustard, Wooster shier sauce and tomato puree, cover and cook till beef tender add flour and mix well, cook for 1 minute and remove in a greased casserole, sprinkle with cheddar cheese arrange frozen fries over beef in single layer bake uncovered for 20 minutes until fries golden brown.
Assorted Fries
Ingredients for fries
Potatoes 1 kg
Salt 1 ½ tsp
Corn flour hand full
Method
Peel and slice 1 kg potatoes in medium size fingers, soak in salted water, boil till half done for 5 minutes, remove and add handful of corn flour to coat well, heat oil, deep fry fingers on high flame till crisp and golden, serve with sauces of your choice.
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Zaffrani Sabz Biryani by shireen
Zaffrani Sabz Biryani
Ingredients
Boiled Rice ½ kg
Onion sliced 1
Potatoes cut into small cubes2 large
Carrots cut into round slices2
French beans cut into 1 inch piece20
Peas 1 cup
Cauliflower 1 cup
Oil ½ cup
Hot milk ¼ cup
Yogurt 1 ½ cup
Kewra water 1 tsp
Mint leaves chopped 1 tbsp
Whole spices1 tbsp
Lemon juice 1 tbsp
Saffron ½ tsp
Black cumin seeds ½ tsp
Turmeric ½ tsp
Saffron ½ tsp
Chili powder 2 tsp
Salt 2 tsp
Milk2 tbsp
Chopped coriander leaves 2 tbsp
Ginger garlic paste 2 tbsp
Method
Boil ½ kg rice with 2 tbsp salt, ½ tsp turmeric, 1 tbsp whole spices and1 tbsp lemon juice till ½ done. Remove in a tray and sprinkle ½ tsp saffron on rice, mix gently.
Heat ½ cup oil add ½ tsp black cumin with 1 sliced onion and fry till dark golden, add 2 tbsp ginger garlic paste, 2 tsp chili powder, 2 tsp salt along with all the chopped vegetables, fry well adding in little little water, lower heat and let it cook till tender, then add ½ yogurt mixture, mix and remove.
To assemble
In a pan spread half vegetables, then half rice, spoon 4 tbsp yogurt mixture then repeat with vegetable layer, spread rice, spoon reaming mixture on top, cover and put on dum on low flame for 15 minutes.
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Ingredients
Boiled Rice ½ kg
Onion sliced 1
Potatoes cut into small cubes2 large
Carrots cut into round slices2
French beans cut into 1 inch piece20
Peas 1 cup
Cauliflower 1 cup
Oil ½ cup
Hot milk ¼ cup
Yogurt 1 ½ cup
Kewra water 1 tsp
Mint leaves chopped 1 tbsp
Whole spices1 tbsp
Lemon juice 1 tbsp
Saffron ½ tsp
Black cumin seeds ½ tsp
Turmeric ½ tsp
Saffron ½ tsp
Chili powder 2 tsp
Salt 2 tsp
Milk2 tbsp
Chopped coriander leaves 2 tbsp
Ginger garlic paste 2 tbsp
Method
Boil ½ kg rice with 2 tbsp salt, ½ tsp turmeric, 1 tbsp whole spices and1 tbsp lemon juice till ½ done. Remove in a tray and sprinkle ½ tsp saffron on rice, mix gently.
Heat ½ cup oil add ½ tsp black cumin with 1 sliced onion and fry till dark golden, add 2 tbsp ginger garlic paste, 2 tsp chili powder, 2 tsp salt along with all the chopped vegetables, fry well adding in little little water, lower heat and let it cook till tender, then add ½ yogurt mixture, mix and remove.
To assemble
In a pan spread half vegetables, then half rice, spoon 4 tbsp yogurt mixture then repeat with vegetable layer, spread rice, spoon reaming mixture on top, cover and put on dum on low flame for 15 minutes.
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Baked Chicken & Herb Sauce by shireen
Baked Chicken & Herb Sauce
Ingredients
Boneless chicken
(Cut into 1 inch pieces and flattened) ½ kg
Carrots sliced diagonally 1
Egg 1 beaten
Capsicum sliced 1
Mushroom sliced 4
Cream ½ cup
Bread crumbs ½ cup
Cheddar cheese grated ½ cup
Water ¼ cup
Mixed herbs 1 tsp
Black pepper ½ tsp + ½ tsp
Salt ½ tsp + ½ tsp
Corn flour 1 tbsp
Garlic paste 1 tsp + 1 tsp
Lemon juice 2 tbsp
Ketchup 2 tbsp
Oil 3 tbsp
Method
Marinate ½ kg chicken with ½ tsp salt, ½ tsp black pepper, 1 tsp garlic paste and 2 tbsp lemon juice, Heat 2 tbsp oil in a wok, fry 1 tsp garlic paste for 1 minute, add marinated chicken and fry for 5 minutes, add 4 sliced mushrooms, 1 sliced carrot, 1 sliced capsicum, with ½ tsp salt, ½ tsp pepper, 1 tsp mixed herbs and 2 tbsp ketchup, now add ½ cup water, ½ cup cream and thicken with corn flour paste, remove chicken in an oven proof dish, topped with ½ cup bread crumbs, 1 beaten egg, ½ cup grated cheese and bake for 10 minutes till cheese melts.
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Ingredients
Boneless chicken
(Cut into 1 inch pieces and flattened) ½ kg
Carrots sliced diagonally 1
Egg 1 beaten
Capsicum sliced 1
Mushroom sliced 4
Cream ½ cup
Bread crumbs ½ cup
Cheddar cheese grated ½ cup
Water ¼ cup
Mixed herbs 1 tsp
Black pepper ½ tsp + ½ tsp
Salt ½ tsp + ½ tsp
Corn flour 1 tbsp
Garlic paste 1 tsp + 1 tsp
Lemon juice 2 tbsp
Ketchup 2 tbsp
Oil 3 tbsp
Method
Marinate ½ kg chicken with ½ tsp salt, ½ tsp black pepper, 1 tsp garlic paste and 2 tbsp lemon juice, Heat 2 tbsp oil in a wok, fry 1 tsp garlic paste for 1 minute, add marinated chicken and fry for 5 minutes, add 4 sliced mushrooms, 1 sliced carrot, 1 sliced capsicum, with ½ tsp salt, ½ tsp pepper, 1 tsp mixed herbs and 2 tbsp ketchup, now add ½ cup water, ½ cup cream and thicken with corn flour paste, remove chicken in an oven proof dish, topped with ½ cup bread crumbs, 1 beaten egg, ½ cup grated cheese and bake for 10 minutes till cheese melts.
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Chiffon cake by shireen
Chiffon cake
Ingredients
Egg whites 7
Cream of tartar ½ tsp
Egg yolks 7
Fine sugar 1 ¾ cup
Flour 2 cups
Baking powder 1 tbsp leveled
Oil ½ cup
Salt 1 tsp
Vanilla essence 1 tsp
Boiling water ½ cup
Chilled water ¼ cup
Sifted cocoa ½ cup
Pinch of red food color
Ingredients for fudge icing
Sifted cocoa ½ cup
Butter 6 ounces
Icing sugar 1 ½ cup
Fresh cream 2 to 3 tbsp
Lemon juice 1 tbsp
Chocolate essence ½ tsp
Method for cake
1. Pre heat oven to 150 degree C.
2. Separate the eggs and place the whites in one bowl and the yolks in another.
3. In a separate bowl add 2cups sifted flour,1 ¾ cup sugar, 1tbsp baking powder and salt.
4. Make a well in the centre add ½ cup oil, 7 egg yolks a pinch of red color, and 1tsp vanilla essence.
5. Cook ½ cup cocoa powder in boiling water .Add chilled water, mix and cool
6. Add the dissolved cocoa powder to the flour mixture and beat with an egg beater on low speed and keep aside.
7. Beat 7 egg whites with cream of tartar until stiff peaks form,
8. Fold the egg whites into the batter and pour gently into an ungreased tin.
9. Bake for 55 minutes at 150degree C and then for 15 minutes on 180 Degree C
10. Upon removing the tin from the oven , invert the pan on a flat surface and allow it to cool completely .
Method for icing
Heat ½ cup cocoa and 6 ounces butter till the butter just melts, remove from the stove and add 1 1/2cup icing sugar and 2-3tbsp cream.
Beat till thick and place the bowl in a fridge till the icing is chilled. Beat again till thick.
Frost the cake with the icing and decorate accordingly
note YOU CAN USE 3 TSP OF VINEGAR OR LEMON JUICE INSTEAD OF CREAM OF TARTER
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Ingredients
Egg whites 7
Cream of tartar ½ tsp
Egg yolks 7
Fine sugar 1 ¾ cup
Flour 2 cups
Baking powder 1 tbsp leveled
Oil ½ cup
Salt 1 tsp
Vanilla essence 1 tsp
Boiling water ½ cup
Chilled water ¼ cup
Sifted cocoa ½ cup
Pinch of red food color
Ingredients for fudge icing
Sifted cocoa ½ cup
Butter 6 ounces
Icing sugar 1 ½ cup
Fresh cream 2 to 3 tbsp
Lemon juice 1 tbsp
Chocolate essence ½ tsp
Method for cake
1. Pre heat oven to 150 degree C.
2. Separate the eggs and place the whites in one bowl and the yolks in another.
3. In a separate bowl add 2cups sifted flour,1 ¾ cup sugar, 1tbsp baking powder and salt.
4. Make a well in the centre add ½ cup oil, 7 egg yolks a pinch of red color, and 1tsp vanilla essence.
5. Cook ½ cup cocoa powder in boiling water .Add chilled water, mix and cool
6. Add the dissolved cocoa powder to the flour mixture and beat with an egg beater on low speed and keep aside.
7. Beat 7 egg whites with cream of tartar until stiff peaks form,
8. Fold the egg whites into the batter and pour gently into an ungreased tin.
9. Bake for 55 minutes at 150degree C and then for 15 minutes on 180 Degree C
10. Upon removing the tin from the oven , invert the pan on a flat surface and allow it to cool completely .
Method for icing
Heat ½ cup cocoa and 6 ounces butter till the butter just melts, remove from the stove and add 1 1/2cup icing sugar and 2-3tbsp cream.
Beat till thick and place the bowl in a fridge till the icing is chilled. Beat again till thick.
Frost the cake with the icing and decorate accordingly
note YOU CAN USE 3 TSP OF VINEGAR OR LEMON JUICE INSTEAD OF CREAM OF TARTER
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Strawberry mousse by shireen
Strawberry mousse
Ingredients
Eggs 2 separated
Milk 1 cup
Sugar 3 ounces
Gelatin 1 tsp dissolved in ¼ cup milk
Strawberry chopperized ½ cup
Strawberry essence few drops
Pink colour few drops
Fresh cream whipped 1 cup
Method
In a pan heat milk with 2 egg yolks and sugar, cook stirring constantly till slightly thick, add dissolved gelatin, keep aside till cool, add chopperized strawberries, essence, color, fresh cream and fold in to beaten egg whites, in a glass bowl pour mousse chill till set, decorate with fresh cream, strawberries..
Ingredients
Eggs 2 separated
Milk 1 cup
Sugar 3 ounces
Gelatin 1 tsp dissolved in ¼ cup milk
Strawberry chopperized ½ cup
Strawberry essence few drops
Pink colour few drops
Fresh cream whipped 1 cup
Method
In a pan heat milk with 2 egg yolks and sugar, cook stirring constantly till slightly thick, add dissolved gelatin, keep aside till cool, add chopperized strawberries, essence, color, fresh cream and fold in to beaten egg whites, in a glass bowl pour mousse chill till set, decorate with fresh cream, strawberries..
Doodh Dulari by shireen
Doodh Dulari
Ingredients
Milk 2 liter
Condensed milk ½ cup
Corn flour 1 tbsp
Colored vermicelli ½ cup
Strawberry jelly 1 packet
Green jelly 1 packet
Rubri250 gm
Cream 200 gm
Mix fruit cocktail 1 large tin
Small cham cham250gm
Method
Cook 2 liter milk for 20 minutes till thick, add ½ cup colored vermicelli, 1 tbsp corn flour dissolved with ¼ cup cold milk, cook till thick, remove, cool completely, add ½ cup condensed milk, 1 large tin fruit cocktail. Dissolve each jelly packet with 1 cup water and set till firm, cut in cubes and add to the cooled milk. Also add 200gm cream, 250gm small cham cham and 250gm rubri, mix all well. Serve chilled.
note
if u want u can omit rabri..
one tbsp cornflour enough because u will add rabri also which thickend the mixture
Ingredients
Milk 2 liter
Condensed milk ½ cup
Corn flour 1 tbsp
Colored vermicelli ½ cup
Strawberry jelly 1 packet
Green jelly 1 packet
Rubri250 gm
Cream 200 gm
Mix fruit cocktail 1 large tin
Small cham cham250gm
Method
Cook 2 liter milk for 20 minutes till thick, add ½ cup colored vermicelli, 1 tbsp corn flour dissolved with ¼ cup cold milk, cook till thick, remove, cool completely, add ½ cup condensed milk, 1 large tin fruit cocktail. Dissolve each jelly packet with 1 cup water and set till firm, cut in cubes and add to the cooled milk. Also add 200gm cream, 250gm small cham cham and 250gm rubri, mix all well. Serve chilled.
note
if u want u can omit rabri..
one tbsp cornflour enough because u will add rabri also which thickend the mixture
Chatpati Grilled Chicken by shireen
Chatpati Grilled Chicken
Ingredients
Chicken (cut into 20 pieces) 1 whole
Ginger garlic paste 1 tbsp
Raw papaya 1 tbsp
Chili powder 1 tbsp leveled
Coriander crushed 1 ½ tsp
Cumin crushed 1 ½ tsp
All spice 1 tsp
Salt 1 ½ tsp
Yogurt ½ cup
Lemon juice 2 tbsp
Tandori color a pinch
Onion brown and ground 2 tbsp
Method
Marinate chicken pieces with 1 tbsp ginger garlic, 1 tbsp raw papaya, 1 tbsp chili powder, 1 ½ tsp crushed coriander, 1 ½ tsp crushed cumin, 1 tsp all spice, 1 ½ tsp salt, ½ cup yogurt, 2 tbsp lemon juice, a pinch of Tandori color and 2 tbsp ground brown onion for 2 hours, bake on 180 degree C for 40 minutes, put a burning coal and drop some oil cover for few minutes. Garnish with onion rings, mint leaves and lemon slices.
///////////////
Ingredients
Chicken (cut into 20 pieces) 1 whole
Ginger garlic paste 1 tbsp
Raw papaya 1 tbsp
Chili powder 1 tbsp leveled
Coriander crushed 1 ½ tsp
Cumin crushed 1 ½ tsp
All spice 1 tsp
Salt 1 ½ tsp
Yogurt ½ cup
Lemon juice 2 tbsp
Tandori color a pinch
Onion brown and ground 2 tbsp
Method
Marinate chicken pieces with 1 tbsp ginger garlic, 1 tbsp raw papaya, 1 tbsp chili powder, 1 ½ tsp crushed coriander, 1 ½ tsp crushed cumin, 1 tsp all spice, 1 ½ tsp salt, ½ cup yogurt, 2 tbsp lemon juice, a pinch of Tandori color and 2 tbsp ground brown onion for 2 hours, bake on 180 degree C for 40 minutes, put a burning coal and drop some oil cover for few minutes. Garnish with onion rings, mint leaves and lemon slices.
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Chicken ala king pizza by shireen
Chicken ala king pizza
Ingredients for pizza dough
Flour 2 cups heaped
Caster sugar 1 tsp heaped
Salt ½ tsp
Instant yeast 1 ½ tsp
Oil ¼ cup
Egg 1
Powder milk 2 tbsp
Ingredients for creamy cheese sauce
Butter 2 tbsp
Corn flour 2 tbsp
Salt ¼ tsp
Cheddar cheese ¾ cup
Mozzarella cheese ¾ cup
Black pepper ½ tsp
Milk ¾ cup
Cream cheese 3 tbsp heaped
Ingredients for filling
Boneless chicken 250gm thin strips
Salt ½ tsp
Ginger garlic ½ tsp
Lemon juice 1 tbsp
White pepper ½ tsp
Cream 2 tbsp
Corn flour 1 tbsp
Oregano leaves 1 tsp
Mushrooms sliced 4
Crushed red pepper ½ tsp
Onion cubed 1
Capsicum cubed 1
Method for dough
In a bowl mix Flour 2 cups heaped
Caster sugar 1 tsp heaped
Salt ½ tsp
Instant yeast 1 ½ tsp
Oil ¼ cup
Egg 1
Powder milk 2 tbsp mix well knead with into a smooth dough with Luke warm water as required. Bang dough well and leave to rise covered in greased bowl until double. Grease your pizza plate roll the dough into a 10 inch round and line your pizza plate, brush with creamy cheese sauce, put chicken filling top with onion, capsicum, mushrooms, oregano, mozzarella cheese, cheddar cheese, leave it covered for 30 minutes then bake on 200 degree C for 25 minutes.
Method for filling
Marinate chicken with Salt ½ tsp
Ginger garlic ½ tsp
Lemon juice 1 tbsp
White pepper ½ tsp
Cream 2 tbsp
Corn flour 1 tbsp, heat 2 tbsp oil and pan fry chicken till done, remove and use in pizza.
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King of Heart Pizza
Ingredients for Pizza Dough
Flour 8 ounces
Egg 1
Sugar 1 tsp
Milk powder 1 tbsp
Salt ½ tsp
Oil 2 tbsp
Instant yeast 1 ½ tsp
Ingredients for Pizza Sauce
Tomato paste ½ cup
Water ½ cup
Orange color a pinch
Crushed garlic 1 tsp
Oil 1 tbsp
Oregano leaves ½ tsp
Crushed red pepper ½ tsp
Salt ½ tsp
Ingredients for Filling
Roasted mince ½ cup
Hunter beef sliced ½ cup
Capsicum chopped 1
Tomato (remove seeds and chopped) 1
Onion coarsely chopped 1
Mushroom sliced 4
Olives sliced 4
Cheddar cheese grated ½ cup
Mozzarella cheese grated ½ cup
Pizza sauce ½ cup
Oregano leaves 1 tsp
Method for Dough
In a bowl put together 8 ounces flour, 1 ½ tsp instant yeast, 1 tsp sugar, 1 tbsp milk powder, ½ tsp salt, 1 egg, 2 tbsp oil and knead to soft dough with lukewarm water as required, cover and leave it to rise for 30 minutes.
Method for Pizza Sauce
In a pan put together ½ cup tomato paste, ½ cup water, a pinch of orange color, 1 tsp crushed garlic, 1 tbsp oil, ½ tsp oregano leaves,½ tsp crushed red pepper and ½ tsp salt. Cook till thickens. Remove from fire and keep aside.
Method for Filling
Preheat oven to 200 degree C, spread pizza dough on a 10 inch pizza tray, brush with ½ cup pizza sauce, sprinkle 2 tbsp cheddar cheese and ½ tsp oregano leaves, top with ½ cup roasted mince, ½ cup sliced hunter beef, 1 chopped capsicum, 1 chopped tomato, 1 coarsely chopped onion, 4 sliced mushroom, 4 sliced olives and ½ cup grated mozzarella cheese, again cover and leave it to rise for 30 minutes, put to bake in a preheated oven for 30 minutes.
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PIZZA DOUGH by shireen
Ingredients:
Flour3 cups
Milk powder2 tbsp
Egg 1
Salt½ tsp
Caster sugar1 tsp
Oil2 tbsp
Instant yeast1 tbsp
Warm wateras required
Method:
Knead together flour, milk powder, egg, salt, sugar, oil, and yeast into a soft dough, leave to rise for 1 hour.
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Ingredients for pizza dough
Flour 2 cups heaped
Caster sugar 1 tsp heaped
Salt ½ tsp
Instant yeast 1 ½ tsp
Oil ¼ cup
Egg 1
Powder milk 2 tbsp
Ingredients for creamy cheese sauce
Butter 2 tbsp
Corn flour 2 tbsp
Salt ¼ tsp
Cheddar cheese ¾ cup
Mozzarella cheese ¾ cup
Black pepper ½ tsp
Milk ¾ cup
Cream cheese 3 tbsp heaped
Ingredients for filling
Boneless chicken 250gm thin strips
Salt ½ tsp
Ginger garlic ½ tsp
Lemon juice 1 tbsp
White pepper ½ tsp
Cream 2 tbsp
Corn flour 1 tbsp
Oregano leaves 1 tsp
Mushrooms sliced 4
Crushed red pepper ½ tsp
Onion cubed 1
Capsicum cubed 1
Method for dough
In a bowl mix Flour 2 cups heaped
Caster sugar 1 tsp heaped
Salt ½ tsp
Instant yeast 1 ½ tsp
Oil ¼ cup
Egg 1
Powder milk 2 tbsp mix well knead with into a smooth dough with Luke warm water as required. Bang dough well and leave to rise covered in greased bowl until double. Grease your pizza plate roll the dough into a 10 inch round and line your pizza plate, brush with creamy cheese sauce, put chicken filling top with onion, capsicum, mushrooms, oregano, mozzarella cheese, cheddar cheese, leave it covered for 30 minutes then bake on 200 degree C for 25 minutes.
Method for filling
Marinate chicken with Salt ½ tsp
Ginger garlic ½ tsp
Lemon juice 1 tbsp
White pepper ½ tsp
Cream 2 tbsp
Corn flour 1 tbsp, heat 2 tbsp oil and pan fry chicken till done, remove and use in pizza.
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King of Heart Pizza
Ingredients for Pizza Dough
Flour 8 ounces
Egg 1
Sugar 1 tsp
Milk powder 1 tbsp
Salt ½ tsp
Oil 2 tbsp
Instant yeast 1 ½ tsp
Ingredients for Pizza Sauce
Tomato paste ½ cup
Water ½ cup
Orange color a pinch
Crushed garlic 1 tsp
Oil 1 tbsp
Oregano leaves ½ tsp
Crushed red pepper ½ tsp
Salt ½ tsp
Ingredients for Filling
Roasted mince ½ cup
Hunter beef sliced ½ cup
Capsicum chopped 1
Tomato (remove seeds and chopped) 1
Onion coarsely chopped 1
Mushroom sliced 4
Olives sliced 4
Cheddar cheese grated ½ cup
Mozzarella cheese grated ½ cup
Pizza sauce ½ cup
Oregano leaves 1 tsp
Method for Dough
In a bowl put together 8 ounces flour, 1 ½ tsp instant yeast, 1 tsp sugar, 1 tbsp milk powder, ½ tsp salt, 1 egg, 2 tbsp oil and knead to soft dough with lukewarm water as required, cover and leave it to rise for 30 minutes.
Method for Pizza Sauce
In a pan put together ½ cup tomato paste, ½ cup water, a pinch of orange color, 1 tsp crushed garlic, 1 tbsp oil, ½ tsp oregano leaves,½ tsp crushed red pepper and ½ tsp salt. Cook till thickens. Remove from fire and keep aside.
Method for Filling
Preheat oven to 200 degree C, spread pizza dough on a 10 inch pizza tray, brush with ½ cup pizza sauce, sprinkle 2 tbsp cheddar cheese and ½ tsp oregano leaves, top with ½ cup roasted mince, ½ cup sliced hunter beef, 1 chopped capsicum, 1 chopped tomato, 1 coarsely chopped onion, 4 sliced mushroom, 4 sliced olives and ½ cup grated mozzarella cheese, again cover and leave it to rise for 30 minutes, put to bake in a preheated oven for 30 minutes.
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PIZZA DOUGH by shireen
Ingredients:
Flour3 cups
Milk powder2 tbsp
Egg 1
Salt½ tsp
Caster sugar1 tsp
Oil2 tbsp
Instant yeast1 tbsp
Warm wateras required
Method:
Knead together flour, milk powder, egg, salt, sugar, oil, and yeast into a soft dough, leave to rise for 1 hour.
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Dhaba jalfrezi by shireen
Dhaba jalfrezi
Ingredients
Chicken boneless ½ kg cut into 1 inch cubes
Chili powder 1 tsp
Salt 1 tsp
Black pepper ½ tsp
Chili sauce 2 tbsp
Ketchup 2 tbsp
Garlic paste 1 tsp
Capsicum 1 cut in small cubes
Onion 1 cut in small cubes
Tomato 2 chopped
Green chilies chopped 2
Coriander leaves chopped 2 tbsp
Oil ¼ cup
Egg 1
Method
1. Beat 1 egg with a pinch of salt and black pepper
2. Heat oil in a frying pan , pour the egg and fry into an omelet .
3. Marinate the chicken cubes with salt, chili powder, black pepper, chili sauce and ketchup for 30 minutes
4. Heat ½ cup oil in a wok, fry garlic paste and add the marinated chicken.
5. Cook for 5 minutes, add chopped tomatoes and fry l till the chicken tenders and the oil comes on top.
6. Lastly add the diced capsicum and onion along with chopped pieces of omelet, serve hot garnished with coriander leaves and chilies.
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Ingredients
Chicken boneless ½ kg cut into 1 inch cubes
Chili powder 1 tsp
Salt 1 tsp
Black pepper ½ tsp
Chili sauce 2 tbsp
Ketchup 2 tbsp
Garlic paste 1 tsp
Capsicum 1 cut in small cubes
Onion 1 cut in small cubes
Tomato 2 chopped
Green chilies chopped 2
Coriander leaves chopped 2 tbsp
Oil ¼ cup
Egg 1
Method
1. Beat 1 egg with a pinch of salt and black pepper
2. Heat oil in a frying pan , pour the egg and fry into an omelet .
3. Marinate the chicken cubes with salt, chili powder, black pepper, chili sauce and ketchup for 30 minutes
4. Heat ½ cup oil in a wok, fry garlic paste and add the marinated chicken.
5. Cook for 5 minutes, add chopped tomatoes and fry l till the chicken tenders and the oil comes on top.
6. Lastly add the diced capsicum and onion along with chopped pieces of omelet, serve hot garnished with coriander leaves and chilies.
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Suji ki kanji FOR NEW MOTHERS..by shireen
FOR NEW MOTHERS..
Suji ki kanji
Ingredients
Milk 2 cups
Pure Ghee 1 tsp
Green cardamom 2
Sugar 1 tbsp heaped
Semolina 2 tbsp heaped
Method
In sauce pan heat ghee add green cardamom and semolina fry for 2 minutes add milk with sugar cook till thick, remove and serve immediately.
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Suji ki kanji
Ingredients
Milk 2 cups
Pure Ghee 1 tsp
Green cardamom 2
Sugar 1 tbsp heaped
Semolina 2 tbsp heaped
Method
In sauce pan heat ghee add green cardamom and semolina fry for 2 minutes add milk with sugar cook till thick, remove and serve immediately.
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Pickle /achaar by shireen
Green Chili Pickle
Ingredients
Green chilies 125 gm
Tamarind pulp ½ cup
Oil ½ cup
Sugar 1 tsp
Crushed red pepper 1 tsp
Salt 1 tsp leveled
Onion seeds ½ tsp
Turmeric ¼ tsp
Roasted & crushed cumin 2 tsp
Roasted & crushed coriander 2 tbsp
Method
Heat ½ cup oil in pan, add 125 gm green chilies with 1 tsp salt, ½ tsp onion seeds, 2 tsp roasted & crushed cumin seeds, 2 tbsp roasted & crushed coriander seeds, ¼ tsp turmeric and 1 tsp crushed red pepper, fry for 5 minutes, now add ½ cup tamarind pulp, cover and cook for 10 minutes over slow flame.
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Gajar ka achaar
Ingredients
Carrots (cut into thick Juliennes)1 kg
Oil ½ liter
Garlic peeled 1 cup
Crushed red pepper ½ cup
Crushed coriander ½ cup
White vinegar ½ cup
Fenugreek seeds 1 tsp
Onion seeds 1 tbsp
Turmeric 1 tbsp leveled
Salt 2 tbsp heaped
Crushed mustard seeds 4 tbsp
Method
In a bowl mix together ½ cup crushed red pepper, ½ cup crushed coriander, 1 tsp fenugreek seeds, 1 tbsp onion seeds, 1 tbsp leveled turmeric, 2 tbsp heaped salt and 4 tbsp crushed mustard seeds with ½ cup vinegar, add to it 1 kg sliced carrots, mix well, put 1 cup oil in a jar, top with carrots mixed with Masala and 1 cup garlic cloves, top with reaming oil, mix well with wooden spoon, use after 2 days.
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Ingredients
Green chilies 125 gm
Tamarind pulp ½ cup
Oil ½ cup
Sugar 1 tsp
Crushed red pepper 1 tsp
Salt 1 tsp leveled
Onion seeds ½ tsp
Turmeric ¼ tsp
Roasted & crushed cumin 2 tsp
Roasted & crushed coriander 2 tbsp
Method
Heat ½ cup oil in pan, add 125 gm green chilies with 1 tsp salt, ½ tsp onion seeds, 2 tsp roasted & crushed cumin seeds, 2 tbsp roasted & crushed coriander seeds, ¼ tsp turmeric and 1 tsp crushed red pepper, fry for 5 minutes, now add ½ cup tamarind pulp, cover and cook for 10 minutes over slow flame.
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Gajar ka achaar
Ingredients
Carrots (cut into thick Juliennes)1 kg
Oil ½ liter
Garlic peeled 1 cup
Crushed red pepper ½ cup
Crushed coriander ½ cup
White vinegar ½ cup
Fenugreek seeds 1 tsp
Onion seeds 1 tbsp
Turmeric 1 tbsp leveled
Salt 2 tbsp heaped
Crushed mustard seeds 4 tbsp
Method
In a bowl mix together ½ cup crushed red pepper, ½ cup crushed coriander, 1 tsp fenugreek seeds, 1 tbsp onion seeds, 1 tbsp leveled turmeric, 2 tbsp heaped salt and 4 tbsp crushed mustard seeds with ½ cup vinegar, add to it 1 kg sliced carrots, mix well, put 1 cup oil in a jar, top with carrots mixed with Masala and 1 cup garlic cloves, top with reaming oil, mix well with wooden spoon, use after 2 days.
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Lal tikka by shireen
Lal tikka
Ingredients
Boneless chicken ½ kg
Yogurt ½ cup
Ginger garlic 1 tbsp
Chili powder 2 tsp
Kashmiri red chilies 4 soaked in water and grinded
Chat masala 1 tsp
Salt 1 tsp
Corn flour 1 tbsp
Lemon juice 2 tbsp
Oil ¼ cup
Method
Grind soaked red chilies finely in a bowl, mix together Boneless chicken ½ kg
Yogurt ½ cup
Ginger garlic 1 tbsp
Chili powder 2 tsp
Kashmiri red chilies 4 soaked in water and grinded
Chat masala 1 tsp
Salt 1 tsp
Corn flour 1 tbsp
Lemon juice 2 tbsp
Oil ¼ cup leave it aside for 2 hours, give dum of coal, put on skewers, grill over open flame or BBQ.
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Ingredients
Boneless chicken ½ kg
Yogurt ½ cup
Ginger garlic 1 tbsp
Chili powder 2 tsp
Kashmiri red chilies 4 soaked in water and grinded
Chat masala 1 tsp
Salt 1 tsp
Corn flour 1 tbsp
Lemon juice 2 tbsp
Oil ¼ cup
Method
Grind soaked red chilies finely in a bowl, mix together Boneless chicken ½ kg
Yogurt ½ cup
Ginger garlic 1 tbsp
Chili powder 2 tsp
Kashmiri red chilies 4 soaked in water and grinded
Chat masala 1 tsp
Salt 1 tsp
Corn flour 1 tbsp
Lemon juice 2 tbsp
Oil ¼ cup leave it aside for 2 hours, give dum of coal, put on skewers, grill over open flame or BBQ.
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Veggie burger by shireen
Veggie burger
Ingredients
Boiled and mashed potatoes 1 cup
Carrot 1 grated
Boiled and mashed peas
Capsicum1 cut in tiny cubes
Flour2 tbsp
Salt1 tsp
Black pepper ½ tsp
Crushed red pepper ½ tsp
Chili sauce 1 tbsp
Coriander leaves chopped 2 tbsp
Green chilies 2 chopped
Egg 1 beaten
Bread crumbs 1 cup
Burger buns 4
Salad leaves4
Cucumber4 sliced
Tomato 4 slices
Ketchup as required
Method
In your boiled potatoes mix all above Carrot 1 grated , Boiled and mashed peas ½ cup, Capsicum
1 cut in tiny cubes, Flour 2 tbsp, Salt 1 tsp, Black pepper ½ tsp, Crushed red pepper ½ tsp, Chili
sauce 1 tbsp, Coriander leaves chopped 2 tbsp, Green chilies 2 chopped, Egg 1 beaten, Bread
crumbs 1 cup, mix all well make into thick pattie, shallow fry, heat burger buns, spread with
mayonnaise, put salad leaves, veggie pattie, cucumber and tomato slices. Serve with ketchup
and fries.
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Ingredients
Boiled and mashed potatoes 1 cup
Carrot 1 grated
Boiled and mashed peas
Capsicum1 cut in tiny cubes
Flour2 tbsp
Salt1 tsp
Black pepper ½ tsp
Crushed red pepper ½ tsp
Chili sauce 1 tbsp
Coriander leaves chopped 2 tbsp
Green chilies 2 chopped
Egg 1 beaten
Bread crumbs 1 cup
Burger buns 4
Salad leaves4
Cucumber4 sliced
Tomato 4 slices
Ketchup as required
Method
In your boiled potatoes mix all above Carrot 1 grated , Boiled and mashed peas ½ cup, Capsicum
1 cut in tiny cubes, Flour 2 tbsp, Salt 1 tsp, Black pepper ½ tsp, Crushed red pepper ½ tsp, Chili
sauce 1 tbsp, Coriander leaves chopped 2 tbsp, Green chilies 2 chopped, Egg 1 beaten, Bread
crumbs 1 cup, mix all well make into thick pattie, shallow fry, heat burger buns, spread with
mayonnaise, put salad leaves, veggie pattie, cucumber and tomato slices. Serve with ketchup
and fries.
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Dhaba Mix Sabzi by shireen
Dhaba Mix Sabzi
Ingredients
Brinjal (cut into cubes)1
Capsicum (cut into cubes)1
Potatoes (cut into cubes)2
Onion sliced2
Carrots (cut into cubes)2
Tomatoes sliced4
Fenugreek leaves 2 bunches
Peas ½ cup
Oil ¾ cup
Turmeric ½ tsp
Chili powder 2 tsp
All spice ½ tsp
Salt 1 ½ tsp
Garlic paste 1 ½ tsp
Method
In a pan add ¾ cup oil with 1 brinjal, 1 capsicum, 2 potatoes, 2 sliced onion, 2 carrots, 4 sliced tomatoes, 1 ½ tsp garlic paste, ½ tsp turmeric, 2 tsp chili powder, 1 ½ tsp salt, ½ tsp all spice powder, 2 bunches of fenugreek leaves and 1 cup water, cover and cook till all tender and oil comes on top.
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Ingredients
Brinjal (cut into cubes)1
Capsicum (cut into cubes)1
Potatoes (cut into cubes)2
Onion sliced2
Carrots (cut into cubes)2
Tomatoes sliced4
Fenugreek leaves 2 bunches
Peas ½ cup
Oil ¾ cup
Turmeric ½ tsp
Chili powder 2 tsp
All spice ½ tsp
Salt 1 ½ tsp
Garlic paste 1 ½ tsp
Method
In a pan add ¾ cup oil with 1 brinjal, 1 capsicum, 2 potatoes, 2 sliced onion, 2 carrots, 4 sliced tomatoes, 1 ½ tsp garlic paste, ½ tsp turmeric, 2 tsp chili powder, 1 ½ tsp salt, ½ tsp all spice powder, 2 bunches of fenugreek leaves and 1 cup water, cover and cook till all tender and oil comes on top.
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how to Preserve by shireen
Strawberry Preserve
Ingredients
Strawberries½ kg
Sugar½ kg
Method
Wash strawberries, remove stem, soak with ½ kg sugar and leave it overnight in fridge. Next day cook both together till sugar dissolves and thick syrup is formed, leave the strawberries whole do not mash them.
note If v use 1 kg strawberries,than v put 1kg sugar
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How to preserve tomatoes
Tomato puree and paste
Ingredients
Tomatoes chopped 5 kg
Method
Chop tomatoes coarsely, put in a pan to cook covered without adding any water till tomatoes are tender. Remove and blend mixture. Strain with a fine sieve. Preserve and use as required for tomato puree.
To make Tomato paste
Cook the puree again till thick like paste. Cool and preserve.
Note
1 tbsp tomato paste is equal to 1 tomato
2 tbsp tomato puree is equal to 1 tomato.
Ingredients
Strawberries½ kg
Sugar½ kg
Method
Wash strawberries, remove stem, soak with ½ kg sugar and leave it overnight in fridge. Next day cook both together till sugar dissolves and thick syrup is formed, leave the strawberries whole do not mash them.
note If v use 1 kg strawberries,than v put 1kg sugar
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How to preserve tomatoes
Tomato puree and paste
Ingredients
Tomatoes chopped 5 kg
Method
Chop tomatoes coarsely, put in a pan to cook covered without adding any water till tomatoes are tender. Remove and blend mixture. Strain with a fine sieve. Preserve and use as required for tomato puree.
To make Tomato paste
Cook the puree again till thick like paste. Cool and preserve.
Note
1 tbsp tomato paste is equal to 1 tomato
2 tbsp tomato puree is equal to 1 tomato.
Strawberry cups by shireen
Strawberry cups
Ingredients
Strawberries chopparized 1 cup
Caster sugar 4 tbsp
Chilled cream 1 cup
Milk powder 3 tbsp
Strawberry Jelly 1 packet
Method
Beat 1 cup chilled cream until stiff peaks form.
Add 4tbsp sugar with 1 packet Strawberry Jelly and beat well.
Add 3tbsp milk powder and chopperized Strawberries .Mix well
Refrigerate till chilled.
Garnish with cream and serve
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Ingredients
Strawberries chopparized 1 cup
Caster sugar 4 tbsp
Chilled cream 1 cup
Milk powder 3 tbsp
Strawberry Jelly 1 packet
Method
Beat 1 cup chilled cream until stiff peaks form.
Add 4tbsp sugar with 1 packet Strawberry Jelly and beat well.
Add 3tbsp milk powder and chopperized Strawberries .Mix well
Refrigerate till chilled.
Garnish with cream and serve
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Strawberry chiffon pie by shireen
Strawberry chiffon pie
Ingredients for pie base
Digestive biscuit 8 ounces crushed
Butter 4 ounces melted
Ingredients for filling
Strawberries 250 gm chopped
Caster sugar 8 ounces
Gelatin 1 tbsp heaped
Egg whites 3
Whipped cream 1 cup
Method for base
1. Crush the biscuits with a rolling pin and mix with melted butter
2. Line the biscuit crust with an 8 inche flan tin
3. In a saucepan mix 3 ounces sugar with gelatin along with ½ the strawberry puree in a sauce pan
4. Bring to a boil for 2 minutes, remove and cool.
5. In another sauce pan boil the reaming puree with 3 ounces sugar, and cook for 2 minutes and remove
6. Beat the egg whites till stiff add in the remaining 2 ounce sugar, fold in the strawberry and gelatin puree, also fold in the whipped cream
7. Pour this mixture onto the biscuit base, smoothing the surface.
8. Drizzle the sweetened strawberry on the top and swirl with a knife to combine the 2 mixtures
9. Chill for two hours until set
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Ingredients for pie base
Digestive biscuit 8 ounces crushed
Butter 4 ounces melted
Ingredients for filling
Strawberries 250 gm chopped
Caster sugar 8 ounces
Gelatin 1 tbsp heaped
Egg whites 3
Whipped cream 1 cup
Method for base
1. Crush the biscuits with a rolling pin and mix with melted butter
2. Line the biscuit crust with an 8 inche flan tin
3. In a saucepan mix 3 ounces sugar with gelatin along with ½ the strawberry puree in a sauce pan
4. Bring to a boil for 2 minutes, remove and cool.
5. In another sauce pan boil the reaming puree with 3 ounces sugar, and cook for 2 minutes and remove
6. Beat the egg whites till stiff add in the remaining 2 ounce sugar, fold in the strawberry and gelatin puree, also fold in the whipped cream
7. Pour this mixture onto the biscuit base, smoothing the surface.
8. Drizzle the sweetened strawberry on the top and swirl with a knife to combine the 2 mixtures
9. Chill for two hours until set
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Chocolate nuggets by shireen
Chocolate nuggets
Ingredients
Chocolate chips 1 cup
Butter 2 ounce
Condensed milk 5 ½ ounce
Granulated sugar 2 tbsp
Vanilla 1 tbsp
Flour ½ cup
Walnuts ¼ cup chopped
Method
In a sauce pan melt together chocolate chips, butter, condensed milk, sugar and vanilla, add in flour and nuts, mix well, drop by spoon full onto greased cooking sheet, bake on 180 degree C for 15 minutes (these cookies will be soft).
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Ingredients
Chocolate chips 1 cup
Butter 2 ounce
Condensed milk 5 ½ ounce
Granulated sugar 2 tbsp
Vanilla 1 tbsp
Flour ½ cup
Walnuts ¼ cup chopped
Method
In a sauce pan melt together chocolate chips, butter, condensed milk, sugar and vanilla, add in flour and nuts, mix well, drop by spoon full onto greased cooking sheet, bake on 180 degree C for 15 minutes (these cookies will be soft).
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Singaporean rice by shireen
Singaporean rice
Ingredients
Chicken ½ kg boneless cut into tiny cubes
Rice ½ kg boiled
Capsicum 2 cubes
Cabbage 2 cups cubes
Bean sprouts 1 cup
Onions 3 cut in cubes
Egg 1
Corn flour 2 tbsp
Flour 2 tbsp
Salt 1 tsp
Black pepper 1 tsp
Baking powder ½ tsp
Oil 1 cup
Crushed red pepper 1 tbsp heaped
Garlic 15 cloves chopped and fried golden
Green chilies fried and sliced 8
Soya sauce 1 tbsp
Ingredients for sauce
Mayonnaise 4 tbsp heaped
Ketchup 4 tbsp heaped
Method
In bowl mix together flour, corn flour, egg, salt, black pepper and baking powder, form into a batter adding little water, marinate your chicken in this and deep fry chicken cubes, and keep aside. Cut vegetables in cubes, pan fry in 2 tbsp oil adding salt and pepper to taste and 1 tbsp soya sauce. Mix ketchup and mayonnaise in a bowl.
To assemble
Spread boil rice in a dish top with ketchup and mayonnaise sauce all over the rice, spread with fried vegetables then fried chicken cubes top with fried garlic, crushed red pepper and fried green chilies.
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Singapore Rice
Ingredients for Rice
Rice ½ kg soaked for 15 minutes
White Cumin ½ tsp
Black Cumin ½ tsp
Salt 1 tsp
Peas ½ cup Boiled
Anis tar 2
Oil ¼ Cup
Ingredients for Chicken Mixture
Chicken Boneless ½ kg
Carrot 2
Tomato 1
Capcicum 2
Onion 1
Cabbage 1 Cup
Ginger Chopped 1tbsp
Boiled Spaghetti 1 Cup
Salt 1 tsp
Black Pepper Crushed 1 tsp
Red Pepper Crushed 1 tsp
Soya Sauce 1 tbsp
Ketchup 4 tbsp
Ingredients for Sauce
Mayonnaise ½ cup
Salt ¼ tsp
Chilly Powder ½ tsp
Crushed Red Pepper ½ tsp
Sugar 1 tsp
Vinegar 2 tbsp
Ketchup 2tbsp
Ingredients for Topping
Green Chilies 8 sliced and fried
Garlic Chopped and Fried 4 tbsp
Method for Rice
Heat oil; add rice with both cumin’s, anis tar, salt, peas and two cups of water.
Cover and cook till done
.
Methods for Chicken
Heat oil, add ginger chopped fry, add chicken cubes cook for 5 minutes than add all chopped
vegetables And cook for 5 minutes add all sizzling with one cup water and cook for 5 minutes . Lastly,
Thicken with corn flour paste.
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Ingredients
Chicken ½ kg boneless cut into tiny cubes
Rice ½ kg boiled
Capsicum 2 cubes
Cabbage 2 cups cubes
Bean sprouts 1 cup
Onions 3 cut in cubes
Egg 1
Corn flour 2 tbsp
Flour 2 tbsp
Salt 1 tsp
Black pepper 1 tsp
Baking powder ½ tsp
Oil 1 cup
Crushed red pepper 1 tbsp heaped
Garlic 15 cloves chopped and fried golden
Green chilies fried and sliced 8
Soya sauce 1 tbsp
Ingredients for sauce
Mayonnaise 4 tbsp heaped
Ketchup 4 tbsp heaped
Method
In bowl mix together flour, corn flour, egg, salt, black pepper and baking powder, form into a batter adding little water, marinate your chicken in this and deep fry chicken cubes, and keep aside. Cut vegetables in cubes, pan fry in 2 tbsp oil adding salt and pepper to taste and 1 tbsp soya sauce. Mix ketchup and mayonnaise in a bowl.
To assemble
Spread boil rice in a dish top with ketchup and mayonnaise sauce all over the rice, spread with fried vegetables then fried chicken cubes top with fried garlic, crushed red pepper and fried green chilies.
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Singapore Rice
Ingredients for Rice
Rice ½ kg soaked for 15 minutes
White Cumin ½ tsp
Black Cumin ½ tsp
Salt 1 tsp
Peas ½ cup Boiled
Anis tar 2
Oil ¼ Cup
Ingredients for Chicken Mixture
Chicken Boneless ½ kg
Carrot 2
Tomato 1
Capcicum 2
Onion 1
Cabbage 1 Cup
Ginger Chopped 1tbsp
Boiled Spaghetti 1 Cup
Salt 1 tsp
Black Pepper Crushed 1 tsp
Red Pepper Crushed 1 tsp
Soya Sauce 1 tbsp
Ketchup 4 tbsp
Ingredients for Sauce
Mayonnaise ½ cup
Salt ¼ tsp
Chilly Powder ½ tsp
Crushed Red Pepper ½ tsp
Sugar 1 tsp
Vinegar 2 tbsp
Ketchup 2tbsp
Ingredients for Topping
Green Chilies 8 sliced and fried
Garlic Chopped and Fried 4 tbsp
Method for Rice
Heat oil; add rice with both cumin’s, anis tar, salt, peas and two cups of water.
Cover and cook till done
.
Methods for Chicken
Heat oil, add ginger chopped fry, add chicken cubes cook for 5 minutes than add all chopped
vegetables And cook for 5 minutes add all sizzling with one cup water and cook for 5 minutes . Lastly,
Thicken with corn flour paste.
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HEALTHY DIET PLAN by shireen
HEALTHY DIET PLAN :
BREAKFAST daily same …
1 cup of tea or 1 cup of fresh orange juice, 1 toast with little butter or jam
SATURDAY
Lunch: Grilled chicken or any meat , Tomato salad with lemon
Dinner: 1 toast, grilled chicken or fish, salad as much u like, 1 apple
SUNDAY
Lunch: fruit salad as much as u like
Dinner: 1 cup keema boil or in little olive oil along salad as much as u like
MONDAY
Lunch: 1 cup yoghurt, with any one fruit as much as u like (except banana)
Dinner: Grilled chicken or fish, salad as much as u like
TUESDAY
Lunch: 2 eggs in any form you can use 1 tsp oil, 1 toast, salad as much as u like
Dinner: 2 chicken pieces small grilled baked or boiled, 1 cup boiled rice, salad as much as u like
WEDNESDAY
Lunch: 1 chicken sandwich of brown bread
Dinner: grilled chicken, 1 toast, 1 cup yoghurt
THURSDAY
Lunch: Fruit salad as much as u like
Dinner: 2 chicken tikka small pieces, salad as much as u like, 1 apple
FRIDAY
Lunch: 1 cup keema made in 1tsp olive oil, 1 cup boiled rice
Dinner: 1 cup chicken soup, 1 apple
Follow the same plan next week also.
Breakfast is same daily.
You can eat apple if you are hungry during the diet plan.
You can use lemon as much as you want during this diet..
Daily 10 glass water is a must.
Daily before breakfast have honey 1tbsp with one cup warm water.
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DIET PLAN :
This program is designed for a target weight loss of 10-17 lbs per week. It will also improve your attitudes and emotions because of its cleansing systematic effects.
The effectiveness of this seven day plan is that the food eaten burn more calories than they give to the body in caloric value.
This plan can be used as often as you like without any fear of complications. It is designed to flush your system of impurities and give you a feeling of well being. After seven days you will begin to feel lighter because you will be lighter by at least 10 lbs. You will have an abundance of energy and an improved disposition.
You must drink 10 glasses of water each day
Day One All fruits except bananas. Your first day will consist of all the fruits you want. It is strongly suggested that you consume lots of melons the first day. Especially watermelon and a loupe. If you limit your fruit consumption to melons, your chances of losing three lbs. on first day are very good.
Day Two All vegetables. You are encouraged to eat until you are stuffed with all the raw or cooked vegetables of your choice. There is no limit on the amount or type. For your complex carbohydrate, you will start day two with a large baked potato for breakfast. You may top the potato with one pat of butter.
Day Three A mixture of fruits and vegetables of your choice. Any amount, any quantity. No bananas yet. No potatoes today.
Day Four Bananas and milk. Today you will eat as many as eight bananas and drink three glasses of milk. This will be combined with the special soup which may be eaten in limited quantities.
Day Five Today is feast day. You will eat beef and tomatoes. Eat two 10 oz. portions of lean beef. Combine this with six whole tomatoes. On day five you must increase your water intake by one quart. This is to cleanse your system of the uric acid you will be producing.
Day Six Beef and vegetables. Today you may eat an unlimited amount of beef and vegetables. Eat to your hearts content.
Day Seven Today your food intake will consist of brown rice, fruit juices and all the vegetables you care to consume.
Next morning you will be 10-17 lbs. lighter than one week ago. If you desire further weight loss, repeat the program again. You may repeat this program as often as you like.
RK's Wonder Soup
The following soup is intended as a supplement to your diet. It can be eaten any time of the day in virtually unlimited quantities. You are encouraged to consume large quantities of this soup.
28 oz, Water, 6 Large Onions, 2 Green Peppers, Whole Tomatoes (fresh or canned), 1 Head Cabbage, 1 Bunch Celery, Herbs and Flavouring as desired.
ENJOY
This is the most populat general motors diet not her diet plan and u will gain back ur pounds immediately chk the link
http://www.iimahd.ernet.in/~jajoo/gmdiet.html
/////////////////
VEGETARIAN DIET PLAN
Vegetarian diet plan
So here is a meal plan which works. Go ahead and try it.
Rule: Drink 8 oz water before every meal. Exercise/ Walk 5 times a week for 40min.
Morning Breakfast (7am-8:00am) :
Whole wheat Bread slice 2 toasted and tea/milk. OR
Oat meal bowl ½ cup oatmeal boil with 1cup skimmed milk. Add some cut fruits e.g. apple or banana or grapes or strawberries. OR
2-3 Idlies with sambhar and very little chutney. It’s good to avoid coconut chutney. Instead try cilantro or mint or onion or tomato or cabbage chutney. OR
Toasted Bread and tea.
Snack Time (9:30am - 10:30am):
1 Orange OR
1 Cup yogurt/dahi with little cut fruits OR
Sliced carrots 1 Cup OR
Cucumber slices 1 Cup OR
1 Apple OR
2 Cups Water Mellon OR
Hand full Almonds (6-8 in count) OR
Walnut (6-8 Half in counts). OR
Combination of Almonds and Walnut
Lunch Time (12:00- 1:30pm):
2Phulka/Roti (without oil & ghee) , ½ Cup Vegetables curry, 1 Cup Dal, 1 Bowl Salad. OR
1 Cup Cooked Rice (without starch(Maad in Hindi) i.e drain starch from rice when it's cooked half way) with ½ Cup Vegetables curry, 1 Cup Dal, 1 Bowl Salad.
Snack Time (3:30am - 4:30am):
1 Orange OR
1 Cup yogurt with little cut fruits OR
Sliced carrots 1 Cup OR
Cucumber slices 1 Cup OR
1 Apple OR
2 Cups Water Mellon OR
Hand full Almonds (6-8 in count) OR
Walnut(6-8 Half in counts)
Combination of Almonds and Walnut
Dinner (7:00pm – 8:00pm): 1 Phulka/Roti (without oil & ghee), ½ Cup Vegetables curry, 1 Cup Dal, 1 Bowl Salad. OR
Rice (without starch) 1 Cup with, 1 Cup Dal, 1 Bowl Salad. OR
Snack (10:30pm):
1 Glass skimz milk OR
lime juice with salt and warm water OR
Water Mellon OR
Any seasonal fruit.
Important Tips:
• Always try to keep Diet food desi so you don’t have to compromise in flavor.
• Cook rice in vessel and not pressure cooker so it’s easy to throw rice starch.
• Add soy powder or palak or maythi or ½ cup moong dal in wheat flour while making dough so as to reduce carb intake.
• Add cut vegetables in Rice to reduce carb intake.
• Plan your meal and snack previous night to avoid hassle or slippage next day.
• Keep oil in small bowl/kattori and put 1/2teaspoon measure oil spoon from measuring set or use tiny flat steel spoon.
• Use water to cook curries instead of oil. Mix garam masala in water add to curries and pressure cook. It’ll come out good.
• Use cooker to speed up cooking process and use non-stick pan to use less oil.
Quick Tips to Loss 5lbs (2.3kgs) in two weeks:
• Check weight every week to keep track of weight loss.
• Avoid emotional/pampered eating. Avoid processed food e.g. Cookies, crackers, Diet Bars, Juices, Diet Cookies, Cakes, Bread.
• Try to eat food in original form. E.g eat fruit instead fruit juice.
• Avoid oily and sweet food.
• Be happy it helps.
////////////////////////////
DIET PLAN
Morning: WATER. with leamon before breakfast.
2-3 seekh kaba or cold cut chiken pcs from with olive cumcumber and one cup skim milk!
Snack raisons walnut and channa keep them in a jar have some with green tea.
Lunch. masoor ki daal 1 cup
any sabzi made out of oil.with chkn keema mix n have it with spooon.
Snack. apple & tea with skim milk without sugar.
dinnner Fish grilled or steemed or a tikka
big bowl of salad lettece olive caulifower,carrots.
u can treat ursellf with nandos portugese salad as well.
will loose 2-4 pounds in 5 days. if followed stricly.
////////////////
BREAKFAST daily same …
1 cup of tea or 1 cup of fresh orange juice, 1 toast with little butter or jam
SATURDAY
Lunch: Grilled chicken or any meat , Tomato salad with lemon
Dinner: 1 toast, grilled chicken or fish, salad as much u like, 1 apple
SUNDAY
Lunch: fruit salad as much as u like
Dinner: 1 cup keema boil or in little olive oil along salad as much as u like
MONDAY
Lunch: 1 cup yoghurt, with any one fruit as much as u like (except banana)
Dinner: Grilled chicken or fish, salad as much as u like
TUESDAY
Lunch: 2 eggs in any form you can use 1 tsp oil, 1 toast, salad as much as u like
Dinner: 2 chicken pieces small grilled baked or boiled, 1 cup boiled rice, salad as much as u like
WEDNESDAY
Lunch: 1 chicken sandwich of brown bread
Dinner: grilled chicken, 1 toast, 1 cup yoghurt
THURSDAY
Lunch: Fruit salad as much as u like
Dinner: 2 chicken tikka small pieces, salad as much as u like, 1 apple
FRIDAY
Lunch: 1 cup keema made in 1tsp olive oil, 1 cup boiled rice
Dinner: 1 cup chicken soup, 1 apple
Follow the same plan next week also.
Breakfast is same daily.
You can eat apple if you are hungry during the diet plan.
You can use lemon as much as you want during this diet..
Daily 10 glass water is a must.
Daily before breakfast have honey 1tbsp with one cup warm water.
//////////////////////////////
DIET PLAN :
This program is designed for a target weight loss of 10-17 lbs per week. It will also improve your attitudes and emotions because of its cleansing systematic effects.
The effectiveness of this seven day plan is that the food eaten burn more calories than they give to the body in caloric value.
This plan can be used as often as you like without any fear of complications. It is designed to flush your system of impurities and give you a feeling of well being. After seven days you will begin to feel lighter because you will be lighter by at least 10 lbs. You will have an abundance of energy and an improved disposition.
You must drink 10 glasses of water each day
Day One All fruits except bananas. Your first day will consist of all the fruits you want. It is strongly suggested that you consume lots of melons the first day. Especially watermelon and a loupe. If you limit your fruit consumption to melons, your chances of losing three lbs. on first day are very good.
Day Two All vegetables. You are encouraged to eat until you are stuffed with all the raw or cooked vegetables of your choice. There is no limit on the amount or type. For your complex carbohydrate, you will start day two with a large baked potato for breakfast. You may top the potato with one pat of butter.
Day Three A mixture of fruits and vegetables of your choice. Any amount, any quantity. No bananas yet. No potatoes today.
Day Four Bananas and milk. Today you will eat as many as eight bananas and drink three glasses of milk. This will be combined with the special soup which may be eaten in limited quantities.
Day Five Today is feast day. You will eat beef and tomatoes. Eat two 10 oz. portions of lean beef. Combine this with six whole tomatoes. On day five you must increase your water intake by one quart. This is to cleanse your system of the uric acid you will be producing.
Day Six Beef and vegetables. Today you may eat an unlimited amount of beef and vegetables. Eat to your hearts content.
Day Seven Today your food intake will consist of brown rice, fruit juices and all the vegetables you care to consume.
Next morning you will be 10-17 lbs. lighter than one week ago. If you desire further weight loss, repeat the program again. You may repeat this program as often as you like.
RK's Wonder Soup
The following soup is intended as a supplement to your diet. It can be eaten any time of the day in virtually unlimited quantities. You are encouraged to consume large quantities of this soup.
28 oz, Water, 6 Large Onions, 2 Green Peppers, Whole Tomatoes (fresh or canned), 1 Head Cabbage, 1 Bunch Celery, Herbs and Flavouring as desired.
ENJOY
This is the most populat general motors diet not her diet plan and u will gain back ur pounds immediately chk the link
http://www.iimahd.ernet.in/~jajoo/gmdiet.html
/////////////////
VEGETARIAN DIET PLAN
Vegetarian diet plan
So here is a meal plan which works. Go ahead and try it.
Rule: Drink 8 oz water before every meal. Exercise/ Walk 5 times a week for 40min.
Morning Breakfast (7am-8:00am) :
Whole wheat Bread slice 2 toasted and tea/milk. OR
Oat meal bowl ½ cup oatmeal boil with 1cup skimmed milk. Add some cut fruits e.g. apple or banana or grapes or strawberries. OR
2-3 Idlies with sambhar and very little chutney. It’s good to avoid coconut chutney. Instead try cilantro or mint or onion or tomato or cabbage chutney. OR
Toasted Bread and tea.
Snack Time (9:30am - 10:30am):
1 Orange OR
1 Cup yogurt/dahi with little cut fruits OR
Sliced carrots 1 Cup OR
Cucumber slices 1 Cup OR
1 Apple OR
2 Cups Water Mellon OR
Hand full Almonds (6-8 in count) OR
Walnut (6-8 Half in counts). OR
Combination of Almonds and Walnut
Lunch Time (12:00- 1:30pm):
2Phulka/Roti (without oil & ghee) , ½ Cup Vegetables curry, 1 Cup Dal, 1 Bowl Salad. OR
1 Cup Cooked Rice (without starch(Maad in Hindi) i.e drain starch from rice when it's cooked half way) with ½ Cup Vegetables curry, 1 Cup Dal, 1 Bowl Salad.
Snack Time (3:30am - 4:30am):
1 Orange OR
1 Cup yogurt with little cut fruits OR
Sliced carrots 1 Cup OR
Cucumber slices 1 Cup OR
1 Apple OR
2 Cups Water Mellon OR
Hand full Almonds (6-8 in count) OR
Walnut(6-8 Half in counts)
Combination of Almonds and Walnut
Dinner (7:00pm – 8:00pm): 1 Phulka/Roti (without oil & ghee), ½ Cup Vegetables curry, 1 Cup Dal, 1 Bowl Salad. OR
Rice (without starch) 1 Cup with, 1 Cup Dal, 1 Bowl Salad. OR
Snack (10:30pm):
1 Glass skimz milk OR
lime juice with salt and warm water OR
Water Mellon OR
Any seasonal fruit.
Important Tips:
• Always try to keep Diet food desi so you don’t have to compromise in flavor.
• Cook rice in vessel and not pressure cooker so it’s easy to throw rice starch.
• Add soy powder or palak or maythi or ½ cup moong dal in wheat flour while making dough so as to reduce carb intake.
• Add cut vegetables in Rice to reduce carb intake.
• Plan your meal and snack previous night to avoid hassle or slippage next day.
• Keep oil in small bowl/kattori and put 1/2teaspoon measure oil spoon from measuring set or use tiny flat steel spoon.
• Use water to cook curries instead of oil. Mix garam masala in water add to curries and pressure cook. It’ll come out good.
• Use cooker to speed up cooking process and use non-stick pan to use less oil.
Quick Tips to Loss 5lbs (2.3kgs) in two weeks:
• Check weight every week to keep track of weight loss.
• Avoid emotional/pampered eating. Avoid processed food e.g. Cookies, crackers, Diet Bars, Juices, Diet Cookies, Cakes, Bread.
• Try to eat food in original form. E.g eat fruit instead fruit juice.
• Avoid oily and sweet food.
• Be happy it helps.
////////////////////////////
DIET PLAN
Morning: WATER. with leamon before breakfast.
2-3 seekh kaba or cold cut chiken pcs from with olive cumcumber and one cup skim milk!
Snack raisons walnut and channa keep them in a jar have some with green tea.
Lunch. masoor ki daal 1 cup
any sabzi made out of oil.with chkn keema mix n have it with spooon.
Snack. apple & tea with skim milk without sugar.
dinnner Fish grilled or steemed or a tikka
big bowl of salad lettece olive caulifower,carrots.
u can treat ursellf with nandos portugese salad as well.
will loose 2-4 pounds in 5 days. if followed stricly.
////////////////
Banana Nut Bread: by shireen
Banana Nut Bread:
Ingredients:
Plain Flour 2 cups
Artificial sweetener ¾ cup
Baking powder 1 tbsp
baking soda 1/4 tsp
Chopped walnuts 1 cup
Egg, beaten 2
Mashed bananas (3-4)
Yogurt ½ cup
Oil ½ cup
vanilla essence 1 tsp
Butter 1 tsp
Method:
Blend first 5 ingredients. Mix in nuts. Combine remaining ingredients. Add all at once to dry mixture, stirring only to moisten dry ingredients. Turn batter into a greased (bottom only) 9 x 5 inch pan. Bake at 350 degrees about 50 minutes. Cool bread 10 minutes in pan. Remove to cooling racks.
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Ingredients:
Plain Flour 2 cups
Artificial sweetener ¾ cup
Baking powder 1 tbsp
baking soda 1/4 tsp
Chopped walnuts 1 cup
Egg, beaten 2
Mashed bananas (3-4)
Yogurt ½ cup
Oil ½ cup
vanilla essence 1 tsp
Butter 1 tsp
Method:
Blend first 5 ingredients. Mix in nuts. Combine remaining ingredients. Add all at once to dry mixture, stirring only to moisten dry ingredients. Turn batter into a greased (bottom only) 9 x 5 inch pan. Bake at 350 degrees about 50 minutes. Cool bread 10 minutes in pan. Remove to cooling racks.
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Hob Knob's Alaska Brownies by shireen
Hob Knob's Alaska Brownies:
Ingredinets For Hob Knob's Alaska Brownies:
Butter 6 ounces/150 gms
Sugar 6 ounces
Eggs 3
Flour 4 ounces/1cup/ 8 tbsp /100gms
Coco powder 2 ounces /50 gms / 4 tbsp
Baking powder 1 1/2 tsp
Vanilla essence 1 tsp
Milk 2 tbsp
Cooking chocolate melted 2 ounce
Ingredients For Icing:
Butter
Icing sugar
Coco powder
Ingredients For Ganache:
Chocolate 4 ounces
Cream 4 tbsp
Method:
Put butter, sugar beat it, until it becomes creamy.
Now put flour, coco powder, baking powder and filter it.
Then put the mixture, along egg, vanilla essence, milk, melted chocolate bake it on 180 degree C keeping it 9x9 inch pan.
For making icing: Beat the icing sugar and butter well.
Now add coco powder and beat it.
Then paste the brownie and serve it.
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Ingredinets For Hob Knob's Alaska Brownies:
Butter 6 ounces/150 gms
Sugar 6 ounces
Eggs 3
Flour 4 ounces/1cup/ 8 tbsp /100gms
Coco powder 2 ounces /50 gms / 4 tbsp
Baking powder 1 1/2 tsp
Vanilla essence 1 tsp
Milk 2 tbsp
Cooking chocolate melted 2 ounce
Ingredients For Icing:
Butter
Icing sugar
Coco powder
Ingredients For Ganache:
Chocolate 4 ounces
Cream 4 tbsp
Method:
Put butter, sugar beat it, until it becomes creamy.
Now put flour, coco powder, baking powder and filter it.
Then put the mixture, along egg, vanilla essence, milk, melted chocolate bake it on 180 degree C keeping it 9x9 inch pan.
For making icing: Beat the icing sugar and butter well.
Now add coco powder and beat it.
Then paste the brownie and serve it.
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Assorted Fries with Cheesy Dip and Tangy Dip by shireen
Assorted Fries
Ingredients for fries
Potatoes 1 kg
Salt 1 ½ tsp
Corn flour hand full
Method
Peel and slice 1 kg potatoes in medium size fingers, soak in salted water, boil till half done for 5 minutes, remove and add handful of corn flour to coat well, heat oil, deep fry fingers on high flame till crisp and golden, serve with sauces of your choice.
Cheesy Dip
Ingredients
Curd cheese 1 cup
Fresh cream 2 tbsp
Onion chopped 2 tbsp
Capsicum very finely chopped 2 tbsp
Salt ½ tsp
Lemon juice 2 tbsp
Method
Beat 1 cup curd cheese till smooth, mix 2 tbsp cream with 2 tbsp chopped onion, 2 tbsp finely chopped capsicum, ½ tsp salt and 2 tbsp lemon juice, mix all well, chill, and serve with starter.
Tangy Dip
Ingredients
Lemon juice 1 tbsp
Caster sugar 1 tbsp heaped
Crushed red pepper ½ tsp heaped
Ketchup 2 tbsp
Chili garlic sauce 2 tbsp
Tomato paste 4 tbsp
Salt pinch
Method
In a bowl, mix together 4 tbsp tomato paste, 2 tbsp ketchup, 1 tbsp caster sugar, 2 tbsp chili garlic sauce, ½ tsp crushed red pepper, pinch of salt and 1 tbsp lemon juice, serve with pita crisps.
Ingredients for fries
Potatoes 1 kg
Salt 1 ½ tsp
Corn flour hand full
Method
Peel and slice 1 kg potatoes in medium size fingers, soak in salted water, boil till half done for 5 minutes, remove and add handful of corn flour to coat well, heat oil, deep fry fingers on high flame till crisp and golden, serve with sauces of your choice.
Cheesy Dip
Ingredients
Curd cheese 1 cup
Fresh cream 2 tbsp
Onion chopped 2 tbsp
Capsicum very finely chopped 2 tbsp
Salt ½ tsp
Lemon juice 2 tbsp
Method
Beat 1 cup curd cheese till smooth, mix 2 tbsp cream with 2 tbsp chopped onion, 2 tbsp finely chopped capsicum, ½ tsp salt and 2 tbsp lemon juice, mix all well, chill, and serve with starter.
Tangy Dip
Ingredients
Lemon juice 1 tbsp
Caster sugar 1 tbsp heaped
Crushed red pepper ½ tsp heaped
Ketchup 2 tbsp
Chili garlic sauce 2 tbsp
Tomato paste 4 tbsp
Salt pinch
Method
In a bowl, mix together 4 tbsp tomato paste, 2 tbsp ketchup, 1 tbsp caster sugar, 2 tbsp chili garlic sauce, ½ tsp crushed red pepper, pinch of salt and 1 tbsp lemon juice, serve with pita crisps.
Chicken 65 dhaba style by shireen
Chicken 65 dhaba style
Ingredients
Boneless chicken ½ kg cubes
Yogurt 2 tbsp
Soya sauce 1 tbsp
Corn flour 2 tbsp heaped
Flour 2 tbsp
Ginger 1 tbsp finely chopped
Garlic 1 tsp finely chopped
Chili powder 1 tsp
Crushed red pepper 1 tsp
All spice ½ tsp
Lemon juice 1 tsp
Egg 1
Salt 1 tsp leveled
Green chilies 4 cut in strips and deep fried
Strawberry red color pinch
Curry leaves 15 to 20
Oil for deep frying
Method
1. In a bowl mix together Boneless chicken ½ kg cubes, Yogurt 2 tbsp, Soya sauce 1 tbsp, Corn flour 2 tbsp heaped, Flour 2 tbsp, Ginger 1 tbsp finely chopped, Garlic 1 tsp finely chopped, Chili powder 1 tsp, Crushed red pepper 1 tsp, All spice ½ tsp, Lemon juice 1 tsp, Egg 1, Salt 1 tsp leveled, Strawberry red color pinch and marinate chicken for 2 hours.
2. Heat oil in a wok and deep fry chicken pieces until golden brown.
3. Heat 2 tbsp oil in a separate wok, add curry leaves along with the green chilies.
4. Add the fried chicken and toss well, serve hot with onion rings and lemon wedges
Ingredients
Boneless chicken ½ kg cubes
Yogurt 2 tbsp
Soya sauce 1 tbsp
Corn flour 2 tbsp heaped
Flour 2 tbsp
Ginger 1 tbsp finely chopped
Garlic 1 tsp finely chopped
Chili powder 1 tsp
Crushed red pepper 1 tsp
All spice ½ tsp
Lemon juice 1 tsp
Egg 1
Salt 1 tsp leveled
Green chilies 4 cut in strips and deep fried
Strawberry red color pinch
Curry leaves 15 to 20
Oil for deep frying
Method
1. In a bowl mix together Boneless chicken ½ kg cubes, Yogurt 2 tbsp, Soya sauce 1 tbsp, Corn flour 2 tbsp heaped, Flour 2 tbsp, Ginger 1 tbsp finely chopped, Garlic 1 tsp finely chopped, Chili powder 1 tsp, Crushed red pepper 1 tsp, All spice ½ tsp, Lemon juice 1 tsp, Egg 1, Salt 1 tsp leveled, Strawberry red color pinch and marinate chicken for 2 hours.
2. Heat oil in a wok and deep fry chicken pieces until golden brown.
3. Heat 2 tbsp oil in a separate wok, add curry leaves along with the green chilies.
4. Add the fried chicken and toss well, serve hot with onion rings and lemon wedges
Bhuna Gosht by shireen
Bhuna Gosht
Ingredients
Mutton ½ kg
Onion ½ kg
Water ½ liter
Tomatoes ½ kg
Salt 1 ½ tsp
Chili powder 2 tsp
Turmeric ½ tsp
All spice ¾ tsp
Ghee 1 cup
Coriander leaves 2 tbsp
Green chilies 4
Ginger garlic 1 tbsp
Method
In a pan put together ½ kg mutton, ½ kg sliced onion and ½ liter water, cover and cook till mutton half done, then add ½ kg tomatoes with 1 ½ tsp salt, 1 tbsp ginger garlic paste, 2 tsp chili powder, ½ tsp turmeric, and ¾ tsp all spice powder, stir fry for 10 minutes, cover and cook for 10 minutes till mutton tender, then add 1 cup ghee and fry well for 10 to 15 minutes, lastly add 4 green chilies and 2 tbsp coriander leaves. Simmer for 15 minutes. Serve with Naan
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Ingredients
Mutton ½ kg
Onion ½ kg
Water ½ liter
Tomatoes ½ kg
Salt 1 ½ tsp
Chili powder 2 tsp
Turmeric ½ tsp
All spice ¾ tsp
Ghee 1 cup
Coriander leaves 2 tbsp
Green chilies 4
Ginger garlic 1 tbsp
Method
In a pan put together ½ kg mutton, ½ kg sliced onion and ½ liter water, cover and cook till mutton half done, then add ½ kg tomatoes with 1 ½ tsp salt, 1 tbsp ginger garlic paste, 2 tsp chili powder, ½ tsp turmeric, and ¾ tsp all spice powder, stir fry for 10 minutes, cover and cook for 10 minutes till mutton tender, then add 1 cup ghee and fry well for 10 to 15 minutes, lastly add 4 green chilies and 2 tbsp coriander leaves. Simmer for 15 minutes. Serve with Naan
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Garlic Naan
Garlic Naan
Ingredients
Flour 2 ½ cup
Salt 1 tsp
Instant yeast 1 ½ tsp
Yogurt whipped 4 tbsp
Melted ghee 2 tbsp
Garlic finely chopped 1 tsp
Onion seeds 1 tsp
Coriander leaves 1 tbsp
Honey 1 tbsp
Melted ghee for brushing
Method
Sieve together 2 ½ cup flour and 1 tsp salt in a bowl, add in 1 ½ tsp yeast, 4 tbsp yogurt, melted ghee, 1 tsp chopped garlic, 1 tsp onion seeds, 1 tbsp chopped coriander and knead to a soft dough with water, pre heat oven to 230 degree C, place to trace into the oven to heat, turn the dough into lightly flat surface, make into 3 equal pieces, shape each into a ball. Cover and leave to rise, covered with oiled plastic, then roll into a tear drop shape 10 inches long. Put on hot baking sheet and bake for 5 minutes until top slightly brown, wrap them in a towel to keep hot, brush with melted butter or ghee.
Ingredients
Flour 2 ½ cup
Salt 1 tsp
Instant yeast 1 ½ tsp
Yogurt whipped 4 tbsp
Melted ghee 2 tbsp
Garlic finely chopped 1 tsp
Onion seeds 1 tsp
Coriander leaves 1 tbsp
Honey 1 tbsp
Melted ghee for brushing
Method
Sieve together 2 ½ cup flour and 1 tsp salt in a bowl, add in 1 ½ tsp yeast, 4 tbsp yogurt, melted ghee, 1 tsp chopped garlic, 1 tsp onion seeds, 1 tbsp chopped coriander and knead to a soft dough with water, pre heat oven to 230 degree C, place to trace into the oven to heat, turn the dough into lightly flat surface, make into 3 equal pieces, shape each into a ball. Cover and leave to rise, covered with oiled plastic, then roll into a tear drop shape 10 inches long. Put on hot baking sheet and bake for 5 minutes until top slightly brown, wrap them in a towel to keep hot, brush with melted butter or ghee.
noodles ,spaghetti by shireen
Baked chicken spaghetti
Ingredients
Boneless chicken ½ kg Julian
Ginger garlic paste ½ tsp
Crushed red pepper 1 tsp
Crushed black pepper ½ tsp
Allspice ½ tsp
Crushed cumin 1 tsp
Salt 1 tsp
Wooster sauce 1 tbsp
Lemon juice 1 tbsp
Butter 1 tbsp
Mushrooms 4 sliced
Spaghetti boiled ½ packet
Cheddar cheese grated 1 cup
Onion chopped 4 tbsp
Capsicum 1 chopped
Green chilies 4 chopped
Coriander leaves chopped 2 tbsp
Baking powder 1 tsp
Oil ¼ cup
Ingredients for topping
Eggs 2 beaten
Flour 2 tbsp
Garlic paste 1 tsp
Cream 1 cup
Milk ¼ cup
Salt ½ tsp
Black pepper ½ tsp
Mustard powder ½ tsp
Crushed red pepper ½ tsp
Method
Marinate chicken with Ginger garlic paste ½ tsp, Crushed red pepper 1 tsp, Crushed black pepper ½ tsp, Allspice ½ tsp, Crushed cumin 1 tsp, Salt 1 tsp, Wooster sauce 1 tbsp and
Lemon juice 1 tbsp for 30 minutes, melt butter in a wok, stir fry marinated chicken for 5 minutes, add mushrooms and cook for 5 minutes, in another bowl add cheese, onion chopped, capsicum chopped, chopped coriander and green chilies, baking powder, add your chicken to this mixture and toss together, place chicken mixture in a large Pyrex dish.
Method for topping
Mix all ingredients together in a bowl for topping beat till light and fluffy, pour over chicken mixture, bake for 30 minutes on 180 degree C till topping set
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Spaghetti Bolognese
Ingredients for meat sauce
Beef mince 250 gm
Garlic paste 1 tsp
Onion (chopped) 1 cup
Tomatoes (blended) 4
Tomato paste 2 tbsp
Mixed dried Herbs 1-1/2 tsp
Salt 1 tsp
Crushed red pepper 1 tsp
Black pepper ½ tsp
Oil 3 tbsp
Water ¼ cup
Cheddar cheese (for topping) 4 tbsp
Spaghetti boiled 3 cups
Parsley 1 tsp
Method
Heat oil, adds onion, and fry for 2 minutes. Add garlic paste with mince. Fry till light brown. Add blended tomatoes with salt, black pepper, crushed red pepper, tomato paste and dried herbs. Add ¼ cup water, cover and cook for 15 minutes till sauce thick. To serve arrange hot spaghetti in a platter. Spoon meat sauce on top, top with grated cheddar cheese and finely chopped parsley.
///////////////////////////////////////////
Spaghetti Meal
Ingredients
Boneless beast 3
Salt ½ tsp
Garlic paste ½ tsp
Black pepper ½ tsp
Paprika ½ tsp
Lemon juice 1 tbsp
Vinegar 1 tbsp
Soya sauce 1 tbsp
Peri Peri sauce 2 tbsp
Oil 2 tbsp
Spaghetti (Boiled) 3 cups
Ingredients to cook spaghetti
Butter 1 tbsp
Oil 2 tbsp
Garlic paste ½ tsp
Peri Peri sauce 2 tbsp
Salt ½ tsp
Black pepper ½ tsp
Paprika ½ tsp
Soya sauce 1 tbsp
Vinegar 1 tbsp
Tomato 1
Capsicum 1
Onion 1
Method
Cut chicken breast into thick strips. Marinate with salt, black pepper, paprika, garlic paste, lemon juice, vinegar, soya sauce, peri peri sauce for 30 minutes. Fry with 2 tbsp oil till tender in a pan. Remove and keep aside.
Method for spaghetti
Heat oil and butter, fry garlic paste, add salt, black pepper, paprika, soya sauce, vinegar and peri peri sauce. Fold in the boiled spaghetti. Mix well. Cut tomato, capsicum and onion into cubes and fried in 1 tbsp oil. Now fold into the mixture.
/////////////////////////////////
Meat Balls and Spaghetti
Ingredients
Spaghetti ½ packet
Salt to taste for spaghetti
Ingredients for Meat Balls
Beef Mince 250 gm
Garlic chopped 2 cloves
Onion chopped 1 small
Salt 1 tsp
Black pepper crushed ½ tsp
Mustard paste 1 tbsp
Worcester shire sauce 1 tbsp
HP sauce 1 tbsp
Chili powder 1 tbsp
Bread slices 1 or 2
Egg half
Oregano leaves dried ½ tsp
Thyme dried ½ tsp
Oil 2 tbsp
Ingredients for Tomato Sauce
Crushed garlic ½ tsp
Tomato paste ½ cup
Salt ½ tsp
Brown sugar 2 tbsp
Vinegar 1 tbsp
Crushed red pepper ½ tsp
BBQ sauce 2 tbsp
Basil ¼ tsp
Thyme ¼ tsp
Oregano ¼ tsp
Rosemary ¼ tsp
Pickled onions optional
Mushrooms sliced 2
Black olives sliced 2
Method for meat Balls:
Heat 2 tbsp oil in pan, add in 2 cloves of chopped garlic and 1 chopped onion, sauté for few minutes. Now add these sauteed onions n garlic to 250 gm uncooked beef mince, 1 tsp salt, ½ tsp crushed black pepper, 1 tbsp mustard paste, 1 tbsp Worcester shire sauce, 1 tbsp HP sauce, 1 tbsp chili powder, 1 or 2 bread slices, half beaten egg, ½ tsp dried oregano leaves and ½ tsp dried thyme. Now make into balls and deep fry in hot oil till golden brown. Remove from oil and keep aside.
Method for Tomato Sauce
Heat a little oil in a pan, add in ½ tsp crushed garlic and fry till golden brown. Now add 2 sliced mushrooms with ½ cup tomato paste, ½ tsp salt, 2 tbsp brown sugar, 1 tbsp vinegar, ½ tsp crushed red pepper, 2 tbsp BBQ sauce, ¼ tsp basil leaves, ¼ tsp thyme, ¼ tsp oregano, ¼ tsp rosemary and 2 sliced black olives. Pickled onion is optional. Also add ¼ cup water and cook till the desired consistency of sauce is obtained.
Method for Spaghetti
Separately boil ½ packet of spaghetti with salt to taste. Now put boiled spaghetti in a serving bowl, top with mince balls and pour sauce on top
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Special noodles
Ingredients
Egg noodles 1 packet boiled for 3 minutes
Chicken breast 1 thinly sliced
Salt ½ tsp
White pepper ½ tsp
Soya sauce 1 tbsp
Corn flour 1 tbsp
Oil ¼ cup
Crushed garlic 1 tbsp
White pepper ½ tsp
Soya sauce 1 tbsp
Sugar 1 tsp
Corn flour 1 tsp
Green onion leaves ½ cup 1 inch piece
Carrot 1 thinly sliced
Capsicum 1 thinly sliced
Cabbage 1 cup thinly sliced
Chicken stock 1 cup
Method
Marinate chicken breast with salt, white pepper, soya sauce and corn flour for 10 minutes
Heat oil in a wok add crushed garlic and fry till slightly brown.
Add marinated chicken and stir fry for 2 to 3 minutes.
Add the chicken stock and cook till it begins to boil.
Add salt, white pepper, sugar, soya sauce, add vegetables.
Cook till the vegetables are tender, thicken the stock with a corn flour paste add spring onion leaves, mix well.
To serve
In a platter the spread boiled noodles, top with prepared gravy, serve immediately.
//////////////
Pad Thai Noodles
Ingredients
Rice noodles 200 gm
Chicken breast thinly sliced1
Onion 1 sliced
Capsicum 1 striped
Carrots cut into strips2
Green onion (cut into 1 inch piece)2
Beans sprouts 1 cup
Oil ¼ cup
Salt 1 tsp leveled
Garlic crushed 1 tbsp
Soya sauce 1 tbsp
Roasted peanut coarsely ground 2 tbsp
Lemon juice 2 tbsp
Ingredients for Sugar Syrup
Sugar 2 tbsp
Thai red curry paste 2 tbsp
Water 4 tbsp
Ingredients for sauce
Water ¼ cup
Tamarind paste 1 tbsp
Fish sauce 2 tbsp
Method for Tamarind Paste
In a bowl mix together 1 tbsp tamarind paste and 2 tbsp fish sauce with ¼ cup water and keep aside. Soak 200 gm rice noodles for 20 minutes in hot water, drain and keep aside.
Method
heat ¼ cup oil in a wok, add 1 tbsp crushed garlic with sliced chicken, cook for 1 minute, add the sliced vegetables with red curry paste, 1 tsp leveled salt, pepper, 1 tbsp soya sauce, tamarind sauce and sugar syrup, mix in noodles, cook on high flame mix in well, remove in a platter, serve garnish with 2 tbsp crushed peanuts.
/////////
Ingredients
Boneless chicken ½ kg Julian
Ginger garlic paste ½ tsp
Crushed red pepper 1 tsp
Crushed black pepper ½ tsp
Allspice ½ tsp
Crushed cumin 1 tsp
Salt 1 tsp
Wooster sauce 1 tbsp
Lemon juice 1 tbsp
Butter 1 tbsp
Mushrooms 4 sliced
Spaghetti boiled ½ packet
Cheddar cheese grated 1 cup
Onion chopped 4 tbsp
Capsicum 1 chopped
Green chilies 4 chopped
Coriander leaves chopped 2 tbsp
Baking powder 1 tsp
Oil ¼ cup
Ingredients for topping
Eggs 2 beaten
Flour 2 tbsp
Garlic paste 1 tsp
Cream 1 cup
Milk ¼ cup
Salt ½ tsp
Black pepper ½ tsp
Mustard powder ½ tsp
Crushed red pepper ½ tsp
Method
Marinate chicken with Ginger garlic paste ½ tsp, Crushed red pepper 1 tsp, Crushed black pepper ½ tsp, Allspice ½ tsp, Crushed cumin 1 tsp, Salt 1 tsp, Wooster sauce 1 tbsp and
Lemon juice 1 tbsp for 30 minutes, melt butter in a wok, stir fry marinated chicken for 5 minutes, add mushrooms and cook for 5 minutes, in another bowl add cheese, onion chopped, capsicum chopped, chopped coriander and green chilies, baking powder, add your chicken to this mixture and toss together, place chicken mixture in a large Pyrex dish.
Method for topping
Mix all ingredients together in a bowl for topping beat till light and fluffy, pour over chicken mixture, bake for 30 minutes on 180 degree C till topping set
///////////////////
Spaghetti Bolognese
Ingredients for meat sauce
Beef mince 250 gm
Garlic paste 1 tsp
Onion (chopped) 1 cup
Tomatoes (blended) 4
Tomato paste 2 tbsp
Mixed dried Herbs 1-1/2 tsp
Salt 1 tsp
Crushed red pepper 1 tsp
Black pepper ½ tsp
Oil 3 tbsp
Water ¼ cup
Cheddar cheese (for topping) 4 tbsp
Spaghetti boiled 3 cups
Parsley 1 tsp
Method
Heat oil, adds onion, and fry for 2 minutes. Add garlic paste with mince. Fry till light brown. Add blended tomatoes with salt, black pepper, crushed red pepper, tomato paste and dried herbs. Add ¼ cup water, cover and cook for 15 minutes till sauce thick. To serve arrange hot spaghetti in a platter. Spoon meat sauce on top, top with grated cheddar cheese and finely chopped parsley.
///////////////////////////////////////////
Spaghetti Meal
Ingredients
Boneless beast 3
Salt ½ tsp
Garlic paste ½ tsp
Black pepper ½ tsp
Paprika ½ tsp
Lemon juice 1 tbsp
Vinegar 1 tbsp
Soya sauce 1 tbsp
Peri Peri sauce 2 tbsp
Oil 2 tbsp
Spaghetti (Boiled) 3 cups
Ingredients to cook spaghetti
Butter 1 tbsp
Oil 2 tbsp
Garlic paste ½ tsp
Peri Peri sauce 2 tbsp
Salt ½ tsp
Black pepper ½ tsp
Paprika ½ tsp
Soya sauce 1 tbsp
Vinegar 1 tbsp
Tomato 1
Capsicum 1
Onion 1
Method
Cut chicken breast into thick strips. Marinate with salt, black pepper, paprika, garlic paste, lemon juice, vinegar, soya sauce, peri peri sauce for 30 minutes. Fry with 2 tbsp oil till tender in a pan. Remove and keep aside.
Method for spaghetti
Heat oil and butter, fry garlic paste, add salt, black pepper, paprika, soya sauce, vinegar and peri peri sauce. Fold in the boiled spaghetti. Mix well. Cut tomato, capsicum and onion into cubes and fried in 1 tbsp oil. Now fold into the mixture.
/////////////////////////////////
Meat Balls and Spaghetti
Ingredients
Spaghetti ½ packet
Salt to taste for spaghetti
Ingredients for Meat Balls
Beef Mince 250 gm
Garlic chopped 2 cloves
Onion chopped 1 small
Salt 1 tsp
Black pepper crushed ½ tsp
Mustard paste 1 tbsp
Worcester shire sauce 1 tbsp
HP sauce 1 tbsp
Chili powder 1 tbsp
Bread slices 1 or 2
Egg half
Oregano leaves dried ½ tsp
Thyme dried ½ tsp
Oil 2 tbsp
Ingredients for Tomato Sauce
Crushed garlic ½ tsp
Tomato paste ½ cup
Salt ½ tsp
Brown sugar 2 tbsp
Vinegar 1 tbsp
Crushed red pepper ½ tsp
BBQ sauce 2 tbsp
Basil ¼ tsp
Thyme ¼ tsp
Oregano ¼ tsp
Rosemary ¼ tsp
Pickled onions optional
Mushrooms sliced 2
Black olives sliced 2
Method for meat Balls:
Heat 2 tbsp oil in pan, add in 2 cloves of chopped garlic and 1 chopped onion, sauté for few minutes. Now add these sauteed onions n garlic to 250 gm uncooked beef mince, 1 tsp salt, ½ tsp crushed black pepper, 1 tbsp mustard paste, 1 tbsp Worcester shire sauce, 1 tbsp HP sauce, 1 tbsp chili powder, 1 or 2 bread slices, half beaten egg, ½ tsp dried oregano leaves and ½ tsp dried thyme. Now make into balls and deep fry in hot oil till golden brown. Remove from oil and keep aside.
Method for Tomato Sauce
Heat a little oil in a pan, add in ½ tsp crushed garlic and fry till golden brown. Now add 2 sliced mushrooms with ½ cup tomato paste, ½ tsp salt, 2 tbsp brown sugar, 1 tbsp vinegar, ½ tsp crushed red pepper, 2 tbsp BBQ sauce, ¼ tsp basil leaves, ¼ tsp thyme, ¼ tsp oregano, ¼ tsp rosemary and 2 sliced black olives. Pickled onion is optional. Also add ¼ cup water and cook till the desired consistency of sauce is obtained.
Method for Spaghetti
Separately boil ½ packet of spaghetti with salt to taste. Now put boiled spaghetti in a serving bowl, top with mince balls and pour sauce on top
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Special noodles
Ingredients
Egg noodles 1 packet boiled for 3 minutes
Chicken breast 1 thinly sliced
Salt ½ tsp
White pepper ½ tsp
Soya sauce 1 tbsp
Corn flour 1 tbsp
Oil ¼ cup
Crushed garlic 1 tbsp
White pepper ½ tsp
Soya sauce 1 tbsp
Sugar 1 tsp
Corn flour 1 tsp
Green onion leaves ½ cup 1 inch piece
Carrot 1 thinly sliced
Capsicum 1 thinly sliced
Cabbage 1 cup thinly sliced
Chicken stock 1 cup
Method
Marinate chicken breast with salt, white pepper, soya sauce and corn flour for 10 minutes
Heat oil in a wok add crushed garlic and fry till slightly brown.
Add marinated chicken and stir fry for 2 to 3 minutes.
Add the chicken stock and cook till it begins to boil.
Add salt, white pepper, sugar, soya sauce, add vegetables.
Cook till the vegetables are tender, thicken the stock with a corn flour paste add spring onion leaves, mix well.
To serve
In a platter the spread boiled noodles, top with prepared gravy, serve immediately.
//////////////
Pad Thai Noodles
Ingredients
Rice noodles 200 gm
Chicken breast thinly sliced1
Onion 1 sliced
Capsicum 1 striped
Carrots cut into strips2
Green onion (cut into 1 inch piece)2
Beans sprouts 1 cup
Oil ¼ cup
Salt 1 tsp leveled
Garlic crushed 1 tbsp
Soya sauce 1 tbsp
Roasted peanut coarsely ground 2 tbsp
Lemon juice 2 tbsp
Ingredients for Sugar Syrup
Sugar 2 tbsp
Thai red curry paste 2 tbsp
Water 4 tbsp
Ingredients for sauce
Water ¼ cup
Tamarind paste 1 tbsp
Fish sauce 2 tbsp
Method for Tamarind Paste
In a bowl mix together 1 tbsp tamarind paste and 2 tbsp fish sauce with ¼ cup water and keep aside. Soak 200 gm rice noodles for 20 minutes in hot water, drain and keep aside.
Method
heat ¼ cup oil in a wok, add 1 tbsp crushed garlic with sliced chicken, cook for 1 minute, add the sliced vegetables with red curry paste, 1 tsp leveled salt, pepper, 1 tbsp soya sauce, tamarind sauce and sugar syrup, mix in noodles, cook on high flame mix in well, remove in a platter, serve garnish with 2 tbsp crushed peanuts.
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salads by shireen
Chicken Caesar Salad
Ingredients
Chicken breast flattened 1
Salt ¼ tsp
Black pepper ¼ tsp
Mustard powder ¼ tsp
Vinegar 1 tbsp
Egg beaten half
Milk 1 tbsp
Corn crumbs 3 tbsp
Bread crumbs 1 tbsp
Iceberg lettuce 2 cups
Black olives 6 to 8
Tomato (cut into 8 cubes) 1
Ingredients for Caesar Dressing
Garlic 1 tsp
Lemon juice 2 tbsp
Oil 3 tbsp
Mustard paste 1 tsp
Wooster sauce ½ tsp
Egg yolk cooked and hard 1
Method for Dressing
In a blender put together 1 tsp garlic paste, 2 tbsp lemon juice, 3 tbsp oil, 1 tsp mustard paste, ½ tsp Wooster sauce and 1 boiled egg yolk, blend well till smooth
.
Method for Chicken
Marinate 1 chicken breast with ¼ tsp salt, ¼ tsp pepper, ¼ tsp mustard powder and 1 tbsp vinegar, mix together ½ beaten egg and 1 tbsp milk, coat chicken breast in egg milk mixture, then spread in crumbs, deep fry in frying pan till crisp, cut into slices.
To Serve
In a salad bowl spread 2 cups chopped lettuce, 6 to 8 olives, 1 tomato cut into cubes, Caesar dressing, topped with fried chicken and chopped parsley.
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Fresh fruity chicken salad
Ingredients
Boneless roasted chicken breast 2 chopped
Pineapple tidbits 1 cup
Apple 1 cubed with peel
Potato 1 cubed and boiled
Green onion 1 chopped
Iceberg lettuce as required
Ingredients for Yogurt dressing
Yogurt 3 tbsp
Mayonnaise 3 tbsp
Lemon juice 2 tbsp
Salt ½ tsp
Black pepper ½ tsp
Curry powder ½ tsp
Caster sugar 1 tbsp
Method for dressing
Mix Yogurt 3 tbsp
Mayonnaise 3 tbsp
Lemon juice 2 tbsp
Salt ½ tsp
Black pepper ½ tsp
Curry powder ½ tsp
Caster sugar 1 tbsp in a bowl and keep aside.
Method
Combine all together Boneless roasted chicken breast 2 chopped, Pineapple tidbits 1 cup, Apple 1 cubed with peel, Potato 1 cubed and boiled, Green onion 1 chopped in a large bowl, toss with prepared yogurt dressing, mix slightly, chill for 1 hour, serve on bed of iceberg lettuce.
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Orange and cabbage salad
Ingredients
Cabbage finely sliced 2 cups
Kino 2 diced
Apple 1 diced with peel
Salt ½ tsp
White pepper ¼ tsp
Whipped cream 4 tbsp
Walnuts coarsely chopped 2 tbsp
Ingredients for rainbow dressing
Mayonnaise ½ cup
Lemon juice 1 tbsp
Tomato paste 1 tbsp
Method
Mix Cabbage finely sliced 2 cups, Kino 2 diced, Apple 1 diced with peel, Salt ½ tsp, White pepper ¼ tsp, Whipped cream 4 tbsp, Walnuts coarsely chopped 2 tbsp with rainbow dressing, serve garnish with parsley on bed of salad leaves.
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American corn salad
Ingredients
Sweet corn 1 cup
Spring onion 1 cup finely chopped
Capsicum chopped into tiny cubes ½ cup
Tomatoes chopped into tiny cubes ½ cup
Cucumber chopped in tiny cubes 1 cup
Mayonnaise 6 tbsp
Salt ½ tsp
White pepper ¼ tsp
Sugar 1 tbsp
Method
Mix all together 1 cup Sweet corn, 1 cup finely chopped Spring onion cup, ½ cup Capsicum chopped into tiny cubes, ½ cup Tomatoes chopped into tiny cubes, 1 cup Cucumber chopped in tiny cubes, 6 tbsp Mayonnaise, ½ tsp Salt, ¼ tsp White pepper, 1 tbsp Sugar in a bowl; serve over a bed of salad leaves.
Ingredients
Chicken breast flattened 1
Salt ¼ tsp
Black pepper ¼ tsp
Mustard powder ¼ tsp
Vinegar 1 tbsp
Egg beaten half
Milk 1 tbsp
Corn crumbs 3 tbsp
Bread crumbs 1 tbsp
Iceberg lettuce 2 cups
Black olives 6 to 8
Tomato (cut into 8 cubes) 1
Ingredients for Caesar Dressing
Garlic 1 tsp
Lemon juice 2 tbsp
Oil 3 tbsp
Mustard paste 1 tsp
Wooster sauce ½ tsp
Egg yolk cooked and hard 1
Method for Dressing
In a blender put together 1 tsp garlic paste, 2 tbsp lemon juice, 3 tbsp oil, 1 tsp mustard paste, ½ tsp Wooster sauce and 1 boiled egg yolk, blend well till smooth
.
Method for Chicken
Marinate 1 chicken breast with ¼ tsp salt, ¼ tsp pepper, ¼ tsp mustard powder and 1 tbsp vinegar, mix together ½ beaten egg and 1 tbsp milk, coat chicken breast in egg milk mixture, then spread in crumbs, deep fry in frying pan till crisp, cut into slices.
To Serve
In a salad bowl spread 2 cups chopped lettuce, 6 to 8 olives, 1 tomato cut into cubes, Caesar dressing, topped with fried chicken and chopped parsley.
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Fresh fruity chicken salad
Ingredients
Boneless roasted chicken breast 2 chopped
Pineapple tidbits 1 cup
Apple 1 cubed with peel
Potato 1 cubed and boiled
Green onion 1 chopped
Iceberg lettuce as required
Ingredients for Yogurt dressing
Yogurt 3 tbsp
Mayonnaise 3 tbsp
Lemon juice 2 tbsp
Salt ½ tsp
Black pepper ½ tsp
Curry powder ½ tsp
Caster sugar 1 tbsp
Method for dressing
Mix Yogurt 3 tbsp
Mayonnaise 3 tbsp
Lemon juice 2 tbsp
Salt ½ tsp
Black pepper ½ tsp
Curry powder ½ tsp
Caster sugar 1 tbsp in a bowl and keep aside.
Method
Combine all together Boneless roasted chicken breast 2 chopped, Pineapple tidbits 1 cup, Apple 1 cubed with peel, Potato 1 cubed and boiled, Green onion 1 chopped in a large bowl, toss with prepared yogurt dressing, mix slightly, chill for 1 hour, serve on bed of iceberg lettuce.
/////////////////////////////
Orange and cabbage salad
Ingredients
Cabbage finely sliced 2 cups
Kino 2 diced
Apple 1 diced with peel
Salt ½ tsp
White pepper ¼ tsp
Whipped cream 4 tbsp
Walnuts coarsely chopped 2 tbsp
Ingredients for rainbow dressing
Mayonnaise ½ cup
Lemon juice 1 tbsp
Tomato paste 1 tbsp
Method
Mix Cabbage finely sliced 2 cups, Kino 2 diced, Apple 1 diced with peel, Salt ½ tsp, White pepper ¼ tsp, Whipped cream 4 tbsp, Walnuts coarsely chopped 2 tbsp with rainbow dressing, serve garnish with parsley on bed of salad leaves.
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American corn salad
Ingredients
Sweet corn 1 cup
Spring onion 1 cup finely chopped
Capsicum chopped into tiny cubes ½ cup
Tomatoes chopped into tiny cubes ½ cup
Cucumber chopped in tiny cubes 1 cup
Mayonnaise 6 tbsp
Salt ½ tsp
White pepper ¼ tsp
Sugar 1 tbsp
Method
Mix all together 1 cup Sweet corn, 1 cup finely chopped Spring onion cup, ½ cup Capsicum chopped into tiny cubes, ½ cup Tomatoes chopped into tiny cubes, 1 cup Cucumber chopped in tiny cubes, 6 tbsp Mayonnaise, ½ tsp Salt, ¼ tsp White pepper, 1 tbsp Sugar in a bowl; serve over a bed of salad leaves.
Chapli kabab by shireen
Chapli kabab
Ingredients
Mince ½ kg
Butter 2 ounce
Crushed red pepper 1 tbsp
Crushed coriander seeds 1 tbsp
Crushed cumin seeds 1 tsp
Pomegranate seeds crushed 1 tbsp
Wheat flour 3 tbsp
Eggs 2
Spring onion 2 chopped
Tomato 1 sliced
Coriander leaves chopped 2 tbsp
Green chilies chopped 4
Salt 1½ tsp
Ghee for frying
Method
In a bowl mix together ½ kg mince, 2 ounce Butter, 1 tbsp Crushed red pepper, 1 tbsp Crushed coriander seeds, 1 tsp Crushed cumin seeds, 1 tbsp Pomegranate seeds crushed, 3 tbsp Wheat flour, 2Eggs, 2 chopped Spring onion, 2 tbsp Coriander leaves chopped, 4Green chilies chopped, 1 ½ tsp Salt well, keep aside for 1 hour, make into big kababs, shallow fry in ghee, fix 1 slice tomato onto each kabab before frying. Fry light golden.
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Ingredients
Mince ½ kg
Butter 2 ounce
Crushed red pepper 1 tbsp
Crushed coriander seeds 1 tbsp
Crushed cumin seeds 1 tsp
Pomegranate seeds crushed 1 tbsp
Wheat flour 3 tbsp
Eggs 2
Spring onion 2 chopped
Tomato 1 sliced
Coriander leaves chopped 2 tbsp
Green chilies chopped 4
Salt 1½ tsp
Ghee for frying
Method
In a bowl mix together ½ kg mince, 2 ounce Butter, 1 tbsp Crushed red pepper, 1 tbsp Crushed coriander seeds, 1 tsp Crushed cumin seeds, 1 tbsp Pomegranate seeds crushed, 3 tbsp Wheat flour, 2Eggs, 2 chopped Spring onion, 2 tbsp Coriander leaves chopped, 4Green chilies chopped, 1 ½ tsp Salt well, keep aside for 1 hour, make into big kababs, shallow fry in ghee, fix 1 slice tomato onto each kabab before frying. Fry light golden.
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Falsa lolly by shireen
Falsa lolly
Ingredients
Sugar 1 cup
Water 1 ½ cup
Falsa 250 gm
Rose water 1 tbsp
Method
Soak 250gm falsa in 1 cup of water for 4 hours then blend in blender twice and strain in a fine muslin so all the juice comes out, cook 1 cup sugar and water for 10 minutes mix in falsa juice cook again for 5 minutes, remove from fire, cool add in 1 tbsp rose water, freeze in lolly molds for at least 12 hours.
Ingredients
Sugar 1 cup
Water 1 ½ cup
Falsa 250 gm
Rose water 1 tbsp
Method
Soak 250gm falsa in 1 cup of water for 4 hours then blend in blender twice and strain in a fine muslin so all the juice comes out, cook 1 cup sugar and water for 10 minutes mix in falsa juice cook again for 5 minutes, remove from fire, cool add in 1 tbsp rose water, freeze in lolly molds for at least 12 hours.
Aslam Road ki Biryani by shireen
Aslam Road ki Biryani
Ingredients
Chicken cut into 12 pieces 1 kg
Yogurt ½ kg
Rice 750 gm
Black cardamom 2
Tomatoes sliced 3 medium
Potatoes cut in thick slices 4 medium
Cloves 6
Black pepper whole 6
Green chilies 6
Coriander leaves chopped ½ bunch
Mint leaves chopped ½ bunch
Turmeric 1 tsp leveled
White cumin 1 tsp heaped
Orange red color ¼ tsp
National Biryani Masala 2 tbsp
Chili powder 2 tbsp
Salt 1 ½ tsp
Oil ½ cup
Method
Marinate 1 kg chicken with ½ kg yogurt, 2 tbsp National Biryani Masala, 2 tbsp chili powder, 1 tsp turmeric, 1 tsp cumin powder, 1 ½ tsp salt and ¼ tsp color for 30 minutes, boil rice with 2 tbsp salt and water as required till 1/4th done, drain and keep aside, in a large cooking pan spread base with 4 sliced potatoes, top with marinated chicken, sprinkle 6 cloves, 6 black pepper and 2 black cardamom on the marinated chicken, top with 3 sliced tomatoes, ½ bunch of chopped coriander leaves, ½ bunch of mint leaves and 6 green chilies, topped with 750 gm boiled rice, put ½ a cup oil on top, cover and cook on high flame for 10 minutes, then simmer for 20 minutes till rice done.
note no onions added in this recipe
and chicken ko ziada der k lie marinate kia bohat achi bani.
Ingredients
Chicken cut into 12 pieces 1 kg
Yogurt ½ kg
Rice 750 gm
Black cardamom 2
Tomatoes sliced 3 medium
Potatoes cut in thick slices 4 medium
Cloves 6
Black pepper whole 6
Green chilies 6
Coriander leaves chopped ½ bunch
Mint leaves chopped ½ bunch
Turmeric 1 tsp leveled
White cumin 1 tsp heaped
Orange red color ¼ tsp
National Biryani Masala 2 tbsp
Chili powder 2 tbsp
Salt 1 ½ tsp
Oil ½ cup
Method
Marinate 1 kg chicken with ½ kg yogurt, 2 tbsp National Biryani Masala, 2 tbsp chili powder, 1 tsp turmeric, 1 tsp cumin powder, 1 ½ tsp salt and ¼ tsp color for 30 minutes, boil rice with 2 tbsp salt and water as required till 1/4th done, drain and keep aside, in a large cooking pan spread base with 4 sliced potatoes, top with marinated chicken, sprinkle 6 cloves, 6 black pepper and 2 black cardamom on the marinated chicken, top with 3 sliced tomatoes, ½ bunch of chopped coriander leaves, ½ bunch of mint leaves and 6 green chilies, topped with 750 gm boiled rice, put ½ a cup oil on top, cover and cook on high flame for 10 minutes, then simmer for 20 minutes till rice done.
note no onions added in this recipe
and chicken ko ziada der k lie marinate kia bohat achi bani.
Custard vermicelli by shireen
Custard vermicelli
Ingredients
Milk 1 kg
Colored vermicelli 1 cup
Sugar 8 tbsp
Strawberry custard powder 1 tbsp heaped
Strawberry essence ¼ tsp
Cream ½ cup
Almonds and pistachio 2 tbsp
Method
Cook milk for 10 minutes, add vermicelli cook for 10 minutes, add sugar, lastly add in custard powder, dissolved with little cold milk, stirring continuously, remove when thick, cool, add essence and cream, serve chilled
Ingredients
Milk 1 kg
Colored vermicelli 1 cup
Sugar 8 tbsp
Strawberry custard powder 1 tbsp heaped
Strawberry essence ¼ tsp
Cream ½ cup
Almonds and pistachio 2 tbsp
Method
Cook milk for 10 minutes, add vermicelli cook for 10 minutes, add sugar, lastly add in custard powder, dissolved with little cold milk, stirring continuously, remove when thick, cool, add essence and cream, serve chilled
Chocolate mousse by shireen
Chocolate mousse
Ingredients
Chocolate 4 ounces
Milk ½ cup
Fresh cream whipped 8 ounces
Gelatin 1 tsp heaped dissolved into 2 tbsp water
Eggs 2 separated
Caster sugar ¾ cup
Chocolate flakes for decoration
Method
Cook chocolate in ¼ cup milk, make custard with egg yolks, ¼ cup milk and 4 tbsp sugar, remove and cool, add in gelatin and chocolate mixture, beat egg whites stiff, fold in the mixture, also fold in the cream, leave to set till firm, decorate with cream and chocolate.
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Chocolate mousse:
Ingredients:
Chocolate 100 grams
Butter50 gram
Eggs3
Milk¼ cup
Coco powder1 tbsp
Sugar75 gram
Vanilla essence½ tsp
Gelatin 1 tsp
Water¼ cup
Fresh cream200 grams
Caster sugar1 cup
Method:
Melt chocolate over pan of boiling water add in it butter, milk, coco powder and mix well
Beat eggs with caster sugar very well till fluffy add essence now fold the chocolate mixture into the egg mixture and gelatin very softly also fold in the whipped cream chill till firm or set
Decorate with fresh cream and chocolate decorations
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Ingredients
Chocolate 4 ounces
Milk ½ cup
Fresh cream whipped 8 ounces
Gelatin 1 tsp heaped dissolved into 2 tbsp water
Eggs 2 separated
Caster sugar ¾ cup
Chocolate flakes for decoration
Method
Cook chocolate in ¼ cup milk, make custard with egg yolks, ¼ cup milk and 4 tbsp sugar, remove and cool, add in gelatin and chocolate mixture, beat egg whites stiff, fold in the mixture, also fold in the cream, leave to set till firm, decorate with cream and chocolate.
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Chocolate mousse:
Ingredients:
Chocolate 100 grams
Butter50 gram
Eggs3
Milk¼ cup
Coco powder1 tbsp
Sugar75 gram
Vanilla essence½ tsp
Gelatin 1 tsp
Water¼ cup
Fresh cream200 grams
Caster sugar1 cup
Method:
Melt chocolate over pan of boiling water add in it butter, milk, coco powder and mix well
Beat eggs with caster sugar very well till fluffy add essence now fold the chocolate mixture into the egg mixture and gelatin very softly also fold in the whipped cream chill till firm or set
Decorate with fresh cream and chocolate decorations
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drinks by shireen
Water melon punch
Ingredients
Water melon cubes (remove seeds) 4 cup
Castor sugar 2 tbsp
Apple 1 chopped
White drinks 1 cup
Crushed ice 1 cup
Method
Blend all the ingredients together.
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Shikanjbeen
Ingredients:
¼ cup lemon juice
2 tbsp lemon juice powder
1 cup crushed ice
20 mint leaves
Sugar 2 tbsp
Water 1 ½ cup
Method:
1. Blend all till smooth.
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BEAT THE HEAT
Quick and Easy recipe:
Cold coffee:
Ingredients:
Chilled milk 2 cups
Coffee 1 tsp
Castor sugar 2 tbsp
Vanilla ice cream 6 coops
Cream 2 tbsp
Crushed ice 2 cups
Method:
1. Blend all together
To serve:
2. In a tall glass first put a scoop of ice cream top with blended coffee mixture sprinkle with dash of coffee on top to garnish serve with decorated straw.
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ENERGY BOOSTER
Chocolate Coconut Badami Shake
Ingredients:
1 tbsp coco powder
1 tbsp desiccated coconut
1 cup milk
1 cup crushed ice
Few drops of choco essence
2 tbsp choco sauce
2-3 scoops chocolate ice cream
1 packet Badami Qulfa balls
Method:
1. Blend all till smooth.
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EXAMS FEVER STUDENTS NEED ANERGY
Sharbat-e-Badam
Ingredients
Almonds 250 gm
Sugar 1 ¼ kg
Water 3 liters or 12 cups
Rose water 2 tbsp
Saffron ½ tsp
Cardamom powder 1 tsp
Method
Soak 250 gm almonds in water overnight, remove skin and grind them in chopper, then put them in a blender in half cup water and blend well, take out juice with a help of muslin, again put the almonds from the muslin to the blender with another half cup water and blend, again put the mixture in the muslin and squeeze out the almond milk, do this process for at least 5 times, then you add in the 1 ¼ kg sugar to almond extract ,cook stirring till the sharbat thickens, add 1 tsp cardamom powder, 2 tbsp rose water and ½ tsp saffron, cool and store in sterilized bottles.
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Blue colada
Ingredients
Pineapple juice fresh or tetra 1 cup
Coconut milk powder 2 tbsp
Cream 2 tbsp
Caster sugar 2 tbsp
Vanilla ice cream 4 scoops
Blue color few drops
Crushed ice 1 cup
Method
Blend all together and serve immediately.
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Espresso coffee
Ingredients
Boiled water1 cup
Milk powder2 tbsp
Coffee1 tsp
Milk½ cup
Sugarto taste
Cardamom powder1 pinch
Method:
Heat water and milk together till boiling.
In a blender, add coffee, milk powder, cardamom powder with ½ mixture of boiling milk and water & bland for 30 second.
Pour in a serving mug & top with remaining boiling milk mixture.
Serve garnished with a dash of coffee.
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Strawberry Banana Energy Drink
Ingredients
Frozen strawberries 1 cup
Bananas 2 medium
Yogurt 1 cup
Ice 1 cup
Sugar 1 tbsp
Method
In blender put together 1 cup frozen strawberries, 2 medium bananas, 1 cup yogurt, 1 tbsp sugar and 1 cup ice. Blend until smooth and serve chilled.
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Breakfast Smoothie
Ingredients:
Orange juice½ cup
Yogurt½ cup
Mango pulp1 cup
Banana1 sliced
Crushed ice1 cup
Caster sugar1 tbsp
Method:
Put ½ cup orange juice, ½ cup yogurt, 1 cup mango pulp, 1 sliced Banana, 1 cup crushed ice and 1 tbsp caster sugar in a blender.
Blend until smooth.
/////////////
Strawberry surprise
Ingredients:
Strawberries 1 cup
White drink 1 bottle
Crushed ice 1 cup
Caster sugar 2 tbsp
Limo pani powder 3 tbsp
Method:
1. Blend all together till smooth.
2. Serve, decorate with mint leaves.
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How About some Thandi Thandi Coffee
Coffee shake
Ingredients
Coffee 1 tbsp
Milk 1 cup
Crushed ice 1 cup
Vanilla ice cream 4 scopes
Method
Blend all together and serve chilled.
///////////
Kashmiri Chaye
Ingredients
Water2 cups
Soda a pinch
Fresh milk1 liter
Chilled water2 cups
Green cardamom4
Sliced Almond & Pistachioas required
Sugaras required
Kashmiri tea leaves2 tsp
Salt¼ tsp
Method
Cook 2 cups of water with ¼ tsp salt and 4 green cardamoms till start boiling. Add 2 tsp Kashmiri tea leaves and cook for 5 minutes. Now add a pinch of soda with 2 cups of chilled water. Keep pouring from one pan to another till pink color comes out. Now strain the tea, add 1 liter fresh milk. Again cook with sugar, sliced almond and pistachio as required. Cook for 5 minutes and remove.
can we use green tea instead of kashmiri tea
///////////////
Ingredients
Water melon cubes (remove seeds) 4 cup
Castor sugar 2 tbsp
Apple 1 chopped
White drinks 1 cup
Crushed ice 1 cup
Method
Blend all the ingredients together.
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Shikanjbeen
Ingredients:
¼ cup lemon juice
2 tbsp lemon juice powder
1 cup crushed ice
20 mint leaves
Sugar 2 tbsp
Water 1 ½ cup
Method:
1. Blend all till smooth.
/////////
BEAT THE HEAT
Quick and Easy recipe:
Cold coffee:
Ingredients:
Chilled milk 2 cups
Coffee 1 tsp
Castor sugar 2 tbsp
Vanilla ice cream 6 coops
Cream 2 tbsp
Crushed ice 2 cups
Method:
1. Blend all together
To serve:
2. In a tall glass first put a scoop of ice cream top with blended coffee mixture sprinkle with dash of coffee on top to garnish serve with decorated straw.
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ENERGY BOOSTER
Chocolate Coconut Badami Shake
Ingredients:
1 tbsp coco powder
1 tbsp desiccated coconut
1 cup milk
1 cup crushed ice
Few drops of choco essence
2 tbsp choco sauce
2-3 scoops chocolate ice cream
1 packet Badami Qulfa balls
Method:
1. Blend all till smooth.
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EXAMS FEVER STUDENTS NEED ANERGY
Sharbat-e-Badam
Ingredients
Almonds 250 gm
Sugar 1 ¼ kg
Water 3 liters or 12 cups
Rose water 2 tbsp
Saffron ½ tsp
Cardamom powder 1 tsp
Method
Soak 250 gm almonds in water overnight, remove skin and grind them in chopper, then put them in a blender in half cup water and blend well, take out juice with a help of muslin, again put the almonds from the muslin to the blender with another half cup water and blend, again put the mixture in the muslin and squeeze out the almond milk, do this process for at least 5 times, then you add in the 1 ¼ kg sugar to almond extract ,cook stirring till the sharbat thickens, add 1 tsp cardamom powder, 2 tbsp rose water and ½ tsp saffron, cool and store in sterilized bottles.
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Blue colada
Ingredients
Pineapple juice fresh or tetra 1 cup
Coconut milk powder 2 tbsp
Cream 2 tbsp
Caster sugar 2 tbsp
Vanilla ice cream 4 scoops
Blue color few drops
Crushed ice 1 cup
Method
Blend all together and serve immediately.
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Espresso coffee
Ingredients
Boiled water1 cup
Milk powder2 tbsp
Coffee1 tsp
Milk½ cup
Sugarto taste
Cardamom powder1 pinch
Method:
Heat water and milk together till boiling.
In a blender, add coffee, milk powder, cardamom powder with ½ mixture of boiling milk and water & bland for 30 second.
Pour in a serving mug & top with remaining boiling milk mixture.
Serve garnished with a dash of coffee.
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Strawberry Banana Energy Drink
Ingredients
Frozen strawberries 1 cup
Bananas 2 medium
Yogurt 1 cup
Ice 1 cup
Sugar 1 tbsp
Method
In blender put together 1 cup frozen strawberries, 2 medium bananas, 1 cup yogurt, 1 tbsp sugar and 1 cup ice. Blend until smooth and serve chilled.
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Breakfast Smoothie
Ingredients:
Orange juice½ cup
Yogurt½ cup
Mango pulp1 cup
Banana1 sliced
Crushed ice1 cup
Caster sugar1 tbsp
Method:
Put ½ cup orange juice, ½ cup yogurt, 1 cup mango pulp, 1 sliced Banana, 1 cup crushed ice and 1 tbsp caster sugar in a blender.
Blend until smooth.
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Strawberry surprise
Ingredients:
Strawberries 1 cup
White drink 1 bottle
Crushed ice 1 cup
Caster sugar 2 tbsp
Limo pani powder 3 tbsp
Method:
1. Blend all together till smooth.
2. Serve, decorate with mint leaves.
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How About some Thandi Thandi Coffee
Coffee shake
Ingredients
Coffee 1 tbsp
Milk 1 cup
Crushed ice 1 cup
Vanilla ice cream 4 scopes
Method
Blend all together and serve chilled.
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Kashmiri Chaye
Ingredients
Water2 cups
Soda a pinch
Fresh milk1 liter
Chilled water2 cups
Green cardamom4
Sliced Almond & Pistachioas required
Sugaras required
Kashmiri tea leaves2 tsp
Salt¼ tsp
Method
Cook 2 cups of water with ¼ tsp salt and 4 green cardamoms till start boiling. Add 2 tsp Kashmiri tea leaves and cook for 5 minutes. Now add a pinch of soda with 2 cups of chilled water. Keep pouring from one pan to another till pink color comes out. Now strain the tea, add 1 liter fresh milk. Again cook with sugar, sliced almond and pistachio as required. Cook for 5 minutes and remove.
can we use green tea instead of kashmiri tea
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Chicken pie by shireen
Chicken pie
Ingredients for short crust pastry
Butter 6 ounce
Flour 8ounce
Salt ¼ tsp
Egg yolk 1
Ingredients for filling
Boiled and shredded chicken 3 cups
Peas boiled ½ cup
Potatoes diced and boiled ½ cup
Carrots diced and boiled ½ cup
Black pepper 1 tsp
Flour 3 tbsp
Butter 3 ounce
Milk 2 cups
Chicken Stock 1 ½ cup
Boiled egg 1
Hp sauce 1 tbsp
Egg 1 beaten for brushing
Sesame seeds 1 tbsp
Salt (heaped) ½ tsp
Method for short crust
In a bowl beat butter for 2 minutes, add egg yolk, ¼ salt, and 8 ounces flour. Slightly mix the ingredients together and knead lightly to form a dough . Chill for 30 minutes and use accordingly
.
Method for filling
1)In a pan melt 3 ounces of butter and add 3tbsp flour. Stir well.
2)Add ½ tsp salt, 1tsp pepper ,2 cups milk,1 tbsp HP sauce and 1 ½ cup chicken stock.
3)Cook and stir till mixture thickens. Add in chicken and boiled vegetables. Mix well.
4) Pour filling in a greased oven dish, arrange slices of boiled egg on top. Roll pastry according to the size of the dish and spread it on top, 5)Brush lavishly with beaten eggs and sprinkle sesame seeds on top, 6)Cut a crust in the centre, make slits in the pastry bake on 180 degree C for 20 min till the top turns golden brown in colour.
note pastry only top per spread karein gi , don't line the pan , just put the cooked chicken in pan directly
Ingredients for short crust pastry
Butter 6 ounce
Flour 8ounce
Salt ¼ tsp
Egg yolk 1
Ingredients for filling
Boiled and shredded chicken 3 cups
Peas boiled ½ cup
Potatoes diced and boiled ½ cup
Carrots diced and boiled ½ cup
Black pepper 1 tsp
Flour 3 tbsp
Butter 3 ounce
Milk 2 cups
Chicken Stock 1 ½ cup
Boiled egg 1
Hp sauce 1 tbsp
Egg 1 beaten for brushing
Sesame seeds 1 tbsp
Salt (heaped) ½ tsp
Method for short crust
In a bowl beat butter for 2 minutes, add egg yolk, ¼ salt, and 8 ounces flour. Slightly mix the ingredients together and knead lightly to form a dough . Chill for 30 minutes and use accordingly
.
Method for filling
1)In a pan melt 3 ounces of butter and add 3tbsp flour. Stir well.
2)Add ½ tsp salt, 1tsp pepper ,2 cups milk,1 tbsp HP sauce and 1 ½ cup chicken stock.
3)Cook and stir till mixture thickens. Add in chicken and boiled vegetables. Mix well.
4) Pour filling in a greased oven dish, arrange slices of boiled egg on top. Roll pastry according to the size of the dish and spread it on top, 5)Brush lavishly with beaten eggs and sprinkle sesame seeds on top, 6)Cut a crust in the centre, make slits in the pastry bake on 180 degree C for 20 min till the top turns golden brown in colour.
note pastry only top per spread karein gi , don't line the pan , just put the cooked chicken in pan directly
Burns Road Kay Bun Kabab by shireen
Burns Road Kay Bun Kabab
Ingredients for Kabab
Onion coarsely chopped 1
Button red chilies 8
Mince 250 gm
Gram lentil ½ cup
Water 1 ½ cup
Salt 1 tsp
All spice 1 tsp
Ingredients for Chutney
Green chilies 6
Mint leaves ¼ bunch
Coriander leaves ½ bunch
Dry mango 2 piece
Salt ½ tsp
White cumin ½ tsp
Yogurt 2 tbsp
Onion chopped 2 tbsp
Ingredients for Bun Kabab
Onion finely sliced 1
Tomato sliced 1
Eggs (stiffly beaten) 2
Chori wala bun 4
Method for Kabab
In a pan put together 1 onion, 8 whole red chilies, 250gm beef mince, ½ cup gram lentil, 1 tsp salt, 1 tsp all spice and 1 ½ cup water, cook till water dries and mince tender, remove from fire, cool and chopparize the mixture well
.
Method for Chutney
In a blender put 6 green chilies, 2 tbsp chopped onion, ¼ bunch mint leaves, ½ bunch coriander leaves, 2 tbsp yogurt, 2 piece dry mango, ½ tsp salt and ½ tsp white cumin, blend with ¼ cup water till smooth. Keep aside
.
To Serve
Make thick patties with ground mince lentils mixture, dip in beaten egg, shallow fry on a griddle with oil as required, slit the bun from centre, toast bun, spread prepared chutney on the toasted bun, top with fried patty, put onion slice, tomato slice, top with 1 tbsp green chutney, cover with other half of bun and cut into 2 from center.
Ingredients for Kabab
Onion coarsely chopped 1
Button red chilies 8
Mince 250 gm
Gram lentil ½ cup
Water 1 ½ cup
Salt 1 tsp
All spice 1 tsp
Ingredients for Chutney
Green chilies 6
Mint leaves ¼ bunch
Coriander leaves ½ bunch
Dry mango 2 piece
Salt ½ tsp
White cumin ½ tsp
Yogurt 2 tbsp
Onion chopped 2 tbsp
Ingredients for Bun Kabab
Onion finely sliced 1
Tomato sliced 1
Eggs (stiffly beaten) 2
Chori wala bun 4
Method for Kabab
In a pan put together 1 onion, 8 whole red chilies, 250gm beef mince, ½ cup gram lentil, 1 tsp salt, 1 tsp all spice and 1 ½ cup water, cook till water dries and mince tender, remove from fire, cool and chopparize the mixture well
.
Method for Chutney
In a blender put 6 green chilies, 2 tbsp chopped onion, ¼ bunch mint leaves, ½ bunch coriander leaves, 2 tbsp yogurt, 2 piece dry mango, ½ tsp salt and ½ tsp white cumin, blend with ¼ cup water till smooth. Keep aside
.
To Serve
Make thick patties with ground mince lentils mixture, dip in beaten egg, shallow fry on a griddle with oil as required, slit the bun from centre, toast bun, spread prepared chutney on the toasted bun, top with fried patty, put onion slice, tomato slice, top with 1 tbsp green chutney, cover with other half of bun and cut into 2 from center.
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