Pizza sauce and pasta sauce is different.

 Pizza sauce and pasta sauce is different.

Pizza sauce

2 Tsp tomato paste

2 Tsp Oil..

2 Tsp sugar

1/2 tsp oregano leaves

1/2 tsp crushed red chilli

1/2 tsp salt

1 tsp crushed garlic

For sauce

Mix all ingredients together and set aside.

Tomato sauce for chicken lasagne

(can also be used as pasta sauce)

1 Tbsp oil

1 Tbsp chopped onion

1/2 tsp garlic paste

1/2 cup tomato paste*

1/2 cup water

1 Tbsp castor sugar

1/2 tsp salt

1 Tbsp crushed red chilli

Pinch orange colour

1 tsp oregano leaves

Cook onions in oil until onions become transparent (clear) then add garluc paste and cook for 1 minute.

Add tomato paste* and water. Stir well on heat till well combined.

Tomato sauce is done.

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 Tomato paste


Tomato paste, or tomato concentrate, consists of tomatoes that have been cooked for several hours, strained and reduced to a thick, rich concentrate. It is generally fairly sweet.

Tomato puree consists of tomatoes that have been cooked briefly and strained, resulting in a thick liquid.

Tomato sauce is a somewhat thinner tomato puree, and may include seasonings and other flavorings so that it is ready to be used in other dishes or as a base for other sauces

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 u can make pasta sauce at home aunty shireen told the recipe of it....take one medium chopped onion and 1 tsp of garlic fry it...and half c tomato paste(u can make that in home also take a tomato blend it in blender then stain it.its tomato paste)half c water cook it and add salt sugar 1tspn,oregano half tsp cook for while and it ready pasta sauce

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Tomato purée is basically crushed tomatoes - with skins removed. Tomato paste is a a very concentrated purée - most of the water is removed. This gives a deep tomato flavour and can be used to slightly thicken sauce/gravies
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Shireen Aunty's Pasta sauce

1 Tbsp oil

1 Tbsp chopped onion

1/2 tsp garlic paste...

1/2 cup tomato paste*

1/2 cup water

1 Tbsp castor sugar

1/2 tsp salt

1 Tbsp crushed red chilli

Pinch orange colour

1 tsp oregano leaves

Cook onions in oil until onions become transparent (clear) then add garlic paste and cook for 1 minute. Add all spices and colouring.

Add tomato paste* and water. Stir well on heat till well combined.

Tomato sauce is done.

*if you don't have tomato paste, take 4 tomatoes, cut into pieces and put in blender. Do not add any water. Put blended tomatoes through a sieve and then discard what is in sieve and put what was strained to pan with all above ingredients. You will need to cook this longer so it reduces and thickens.

If you are in a hurry you can thicken in a paste of 1/2 tsp cornflour and 1 Tbsp water.

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Strawberry Jam by shireen

Strawberry Jam Recipe.

1/2 kg strawberries sliced

1/2 kg sugar

2Tbsp lemon juice


Place sliced strawberries and sugar in a bowl overnight. (please keep in fridge)

The next day place a saucer in the freezer ( to test when jam is done later) add strawberries and sugar mix into a pan, add lemon juice

and cook over high heat stirring and mashing the strawberries as they cook. Continue cooking jam until mix thickens and big bubbles appear on the surface of jam. To test if jam is ready Get the saucer from the freezer and place a spoon of jam on saucer. Place back in freezer and leave for 5 minutes.

Take out of freezer and push the jam from one side to the other. If it wrinkles as u push it, the Jam is ready. Place in sterilized jar and let it cool.Enjoy.

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Strawberry jam
Ingredients:
Strawberries½ kg (sliced)
Sugar½ kg
Lemon juice 2 tbsp
Method:
Wash strawberries cut them into half. Put into a plastic bowl and spread sugar on top. Leave it
in the fridge for 12 hours.
Put in a pan and cook for 15 to 20 minutes with 4 tbsp lemon juice stirring continuously until the jam falls from a spoon into thick drops. Keep the jars sterilized and fill jam.

Chicken Shawarma by shireen

                               Shawarma:

Ingredients:

Chicken (boneless) ½ kg

Garlic paste 1 tsp

White pepper ½ tsp... See More

Black pepper ½ tsp

Soya sauce 1 tbsp

White vinegar 2 tbsp

Hp sauce 2 tbsp

Chili sauce 3 tbsp

Dp sauce 2 tbsp

Yogurt whipped 3 tbsp

Cinnamon powder ½ tsp

Salt 1 tsp

Oil 2 tbsp

Ingridients for tahini sauce:

Tahini 3 tbsp

Salt ½ tsp

White pepper ½ tsp

Garlic paste 1 tsp

Whipped yogurt 1 cup

Lemon juice 2 tbsp

To serve:

Pita bread 4

Onion julienne 1 cup

Salad leaves (chopped) half cup

Jalapeno half cup

Jerkins half cup

Beat root (julienne) half cup

Method

Marinate chicken Julienne with garlic paste ,white pepper,black pepper, salt, cinnamon powder, soya sauce ,vinegar chili sauce D.P sauce , H.P sauce yogurt and oil for 30 minutes

Heat oil in a fry pan

And fry chicken for 10 minutes till tender

Serve on pitta bread with tahini sauce and vegetables
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                  Arabic Showarma


Ingredients
Boneless chicken (cut into juliennes) 250 gm
Onion cut into juliennes1
Jalapeno pepper chopped 2
Pickled cucumbers sliced 2
Cinnamon powder a pinch
Garlic paste 1 tsp
Soya sauce 1 tsp
HP sauce 1 tbsp
Oil 1 tbsp
DP sauce 1 tbsp
White vinegar 1 tbsp
White pepper ½ tsp
Salt ½ tsp
Chili sauce 2 tbsp
Yogurt 2 tbsp

Ingredients for Showarma Sauce
Yogurt whipped½ cup
Lemon juice 1 tbsp
Garlic paste ½ tsp
Salt ½ tsp
White pepper ½ tsp
Tahini 2 tbsp

Method for Showarma Sauce
In bowl mix together 2 tbsp tahini, ½ cup whipped yogurt, ½ tsp garlic paste, ½ tsp salt, ½ tsp white pepper, 1 tbsp lemon juice and serve with showarma.

Method for Showarama
Marinate chicken juliennes with 1 tsp garlic paste, ½ tsp white pepper, 1 tsp soya sauce, 1 tbsp white vinegar, ½ tsp salt, a pinch of cinnamon powder, 1 tbsp HP sauce, 2 tbsp chili sauce, 1 tbsp DP sauce and 2 tbsp yogurt. Heat 2 tbsp oil in fry pan, pan fry chicken for 10 minutes till tender, heat pita bread or hotdog bun, spread with showarma suace, 1 onion cut into juliennes, 2 chopped Jalapeno pepper, 2 sliced pickled cucumbers, salad leaves and cooked chicken. Wrap showarma in butter paper, serve hot immediately.
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chicken cheese roll by shireen

                                      chicken cheese roll

Ingredients for paratha:

Flour 2 cups

Wheat flour ½ cup

Salt ½ tsp..

Ghee 2 tbsp

Warm water to knead as required

For filling:

Chicken ½ kg (boneless cubes)

Salt 1 tsp

Chili powder 1 tsp

Ginger garlic 1 tsp

Roasted cumin 1 tsp

White pepper ½ tsp

Yogurt 2 tbsp

Oil 1 tbsp

All spice ½ tsp

Cream 1 tbsp

Ingredients for sauce:

Cream cheese 4 tbsp

White vinegar 4 tbsp

Cream 3 tbsp

Cheddar cheese 4 tbsp

Method:

Mix all together

Method for Paratha:

Sieve together both the flours with salt, add in ghee, and rub lightly. Knead with warm water into medium dough. Leave to rise for an hour covered with a damp napkin. Make into balls; roll ball into a saucer size. Spread with ghee fold as shown. Cook on tawa, adding about 1 tbsp ghee when frying parathas.

Method for chicken:

Marinate chicken cubes with salt, ginger garlic, cumin, all spice, yogurt, cream, chili powder, white pepper and cheese for 30 minutes, put on skewers and bake for 20 minutes on 180 degrees, remove and give dum of coal.

To serve:

Speread parathas with chicken botis add 2 tbsp cheese sauce, roll tightly and serve.

Dum ka keema by shireen

                                  Dum ka keema

1 kg beef mince (double machine or finely ground)

5 Tbsp grated raw papaya with skin

2 Tbsp Shan Ginger/garlicpaste

4 tsp Shan Tez Lal Mirch Masala

2 tsp salt

1-1/2 tsp Shab Zafrani garam masala

2 medium onions - browned and crushed by hand

4 tsp roasted white cumin powder

1 cup ghee

2 lemons

2 Tbsp Ginger slices - julienne slices

1 onion sliced

Mint leaves and green corriander as required.

Mix mince, papaya, masalas, Ginger/garlic paste, mix well by hands.

Leave in bowl on kitchen bench for 4 hrs. Then cover with plastic wrap, and put in fridge for 12 hours.

Remove from fridge, add ghee and mux well. Heat a coal on burner - put into foil and put a tsp of oil on coal. Immediately add lid, and cover until smoke stops. Remove coal and foil. Place mince in pan, cook on low heat until well cooked.

Garnish with julienne Ginger, onion slices, mint leaves, corriander leavsmes and lemon wedges. Serve with hot naan.

Enjoy

Dhaka Chicken by shireen

                                   Dhaka Chicken

Marinade

1 Pkt Shan Malaysian wings mix

1/2 kg boneless chicken - flatten then cut in medium size cubes.

2 eggs - beaten

3 tsp crushed red chilli

1/2 cup cornflour

4 Tbsp sesame seeds

Oil for frying

Marinate chicken by placing all ingredients in bowl. Marinate for 1 hour. Place oil in pan/karai and heat well. Add chicken pieces and fry until golden.

Serve with ketchup or chilli sauce and a crisp salad.

Enjoy.

Green Mutton Karahi by shireen

                              Green Mutton Karahi
1/2 cup oil

2 Tbsp Shan Ginger/garlic paste

1-1/2 tsp salt

1/2 tsp crushed red chillies

1/2 tsp white pepper

1 cup yogurt - beaten

3 Tbsp karai gosht masala

1/2 tsp Shan Zafrani garam masala

1kg mutton (including 2-3 chops, put meat(just before rump meat over kidneys) and dhusti meat - shoulder meat)

4-5 green tomatoes

Green masala

6 green big chillies

12-15 small thin chillies

15 mint leaves

1/2 bunch corriander

Blend green masala ingredients to smooth paste.

Boil meat, green tomatoes and 4 cups water until meat is 3/4's cooked. Strain keeping the liquid. Remove strings from green tomatoes and set meat and tomatoes aside.

In a seperate pan add oil and Ginger/garlic paste. Stir well, add mutton and tomato - stir well and cook on high heat. Add salt, chilli and green masala and white pepper. Stir well and cook 5 minutes. Add reserved stick, karai gosht masala and yogurt. Stir well and continue to cook on medium heat. When meat is well cooked add cream and garam masala - cook for 3 minutes and remove from heat.

Place in serving dish and garnish with green corriander -serve with naan.

Enjoy