PENDIAN BY shireen

                            PENDIAN




Pendian Ingredients
Semolina ½ kg Gond 125 gm Pistachio 125 gm Almonds blanched 125 gm Ghee 1 ½ to 2 cups Caster sugar heaped 1 ¼ cup Green cardamom 1 ½ tsp Nut meg grinded ½ tsp

 Method Heat 1 ½ - 2 cups ghee, fry 125 gm blanched ...and skin removed almonds for 5 minutes, remove then fry 125 gm pistachio, remove and cool, grind both separately and keep aside, fry 125 gm gond in ghee, when it puffs remove cool and crushed, in the left over ghee, fry ½ kg semolina on low flame for at least 10 minutes on low flame. Then mix in it 125 gm almonds, 125 gm pistachios, 1 ¼ cup caster sugar, 1 ½ tsp cardamom powder, ½ tsp nutmeg grinded. mix all well, leave it on dum for 10 minutes, makes laddos.

NATIONAL MASALAY DAR BOMBAY BIRYANI by shireen

                                     NATIONAL MASALAY DAR BOMBAY BIRYANI


National Masaly dar Bombay Biryani Ingredients
 Chicken ½ kg Rice ½ kg Onion chopped 1 cup Tomatoes finely chopped 4 Potatoes cut into 4 pieces each 3 Yogurt 1 ¼ cup Ginger garlic paste 2 tbsp heaped Green chilies whole 6 National masaly dar bombay biryani masala ...1 packet Oil ¼ cup

 Method Heat1/4 cup oil, fry 1 cup onion light golden add ½ kg chicken with 2 tbsp ginger garlic paste, 4 finely chopped tomatoes, 1 ¼ cup yogurt and 1 packet National Masaly dar Bombay Biryani Masala, cook for 10 minutes then add 2 cup water with 4 potatoes, cover and cook till chicken and potatoes tender, when oil comes on top add 6 whole green chilies and remove from fire, in another pan boil ½ kg rice in water with salt till ¾ done, now give layers of biryani add yellow color on top and simmer for 10 to 15 minutes, serve with salad and raita.

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NATIONAL SABZI MASALA by shireen

                                        NATIONAL SABZI MASALA



National sabzi masala Ingredients
 Potatoes 2 chopped Carrots 2 chopped into cubes Peas 1 cup Cauliflower 250 gm Green chilies 6 whole Onion 2 chopped Tomatoes 2 chopped Oil ½ cup National sabzi masala 3 tbsp

Method Heat ½ cup oi...l add 2 chopped onions, fry for 5 minutes, add 2 chopped tomatoes and fry well for 10 minutes, then add all the chopped vegetables with 3 tbsp of national sabzi masla, fry for 2 minutes, add 1 cup water, cover and cook on low flame till tender.

DORA KABAB by shireen

                              DORA KABAB

Dora Kabab Ingredients
 Bread slices 12 Onion chopped ½ cup Green chilies chopped 1 tbsp Capsicum finely chopped 2 Tomatoes finely chopped 2 Ginger chopped 1 tbsp Egg 1 or 2 Coriander leaves chopped 3 tbsp Chat Masala 1 tsp Cumin powder ...1 tsp Salt 1 tsp Black pepper 1 tsp Crushed red pepper 1 tsp Corn flour 4 tbsp

 Method Remove sides from 12 bread slices, soak in water and squeeze off excess water. Mix in the soaked bread, ½ cup onion chopped, 1 tbsp green chilies chopped, 2 chopped capsicums, 2 chopped tomatoes, 1 tbsp chopped ginger, 3 tbsp coriander leaves, 1 or 2 beaten eggs, 1 tsp chat masla, 1 tsp cumin powder, 1 tsp salt, 1 tsp black pepper, 1 tsp red pepper, 4 tbsp corn flour and mix all well. Make small patties of the mixture, fry in medium oil till light golden.

GUJRATI DHOKRAY by shireen

SPECIAL DHOKRA CHUTNEY

Special dhokra chatni Ingredients Cocom 8 Kashmiri red chili 4 Garlic 6 cloves Method Soak together 8 cocom, 4 red chili and 6 cloves of garlic for 4 hours, cook in 1 cup water for 10 minutes, grind well. Heat ¼ cup oil add 1 tsp cumin seeds, add this on... top of the chatni, cook for another 5 minutes and remove, serve with dhokry.

GUJRATI DHOKRAY

Gujrati dhokry Ingredients Semolina ½ kg Gram flour 250 gm yogurt ½ kg Fruit salt 2 tbsp water ½ cup or as required white cumin seeds 1 ½ tsp coriander leaves chopped 2 tbsp chili powder ½ tsp method soak ½ kg semolina and 250... gm gram flour with ½ kg yogurt and 2 tbsp chopped coriander leaves for at least 6 hours. Method for steaming Grease the moulds, take ¼ batter from soaked semolina mixture, add to it ¾ tsp fruit salt mixed with ¼ cup water, add in the batter mix well, pour in molds, topped with dash of ½ tsp chili powder, 1 ½ tsp white cumin seeds and 2 tbsp chopped coriander leaves, cover and steam for 8 to 10 minutes, serve with dhokra chatni.

Russian Kabab by shireen

                                        Russian Kabab

Ingredients

Chicken boneless breast 3

Potatoes boiled and mashed 2 cups

Capsicum (finely chopped) 1

Carrot (finely chopped and boiled) 1

Sweet corn ½ cup

Spring onion leaves chopped 2 tbsp

Flour 4 tbsp

Milk ½ cup

Butter 2 tbsp

Salt 1 tsp

Black pepper 1 tsp

All spice powder ½ tsp

Coriander leaves chopped 3 tbsp

Green chilies chopped 2

Eggs beaten 2 to 3

Method

Boil 3 chicken breasst in 2 cups of water till tender, shred chicken, heat 2 tbsp butter in a sauce pan add 4 tbsp flour with 1 tsp salt and 1 tsp black pepper, add ½ cup milk with 1 chopped capsicum, 1 carrot, ½ cup sweet corn, 2 tbsp spring onion, 2 cups mashed potatoes, mix all well, make them into flat kabab, dip in beaten 2 to 3 eggs and shallow fry in frying pan.

Aflatoon kabab by shireen

 Aflatoon kabab

Ingredients

Mince ½ kg

Onion brown and ground 3 tbsp

Green chilies 6 grinded

All spice powder 1 tsp

Chili powder 1 tsp

Salt 1 tsp

Egg 1 beaten

Yogurt 2 tbsp

Roasted gram ground 2 tbsp

Almonds blanched and ground 10

Poppy seeds 1 tbsp

Desiccated coconut 1 tbsp

Coriander leaves chopped 2 tbsp

Butter paper to wrap

Method

Marinate ½ kg mince with 3 tbsp brown onion grinded, 6 green chilies grinded, 1 tsp all spice, 1 tsp chili powder, 1 tsp salt, 2 tbsp yogurt, 1 tbsp grinded coconut, 1 tbsp poppy seeds, 10 grinded almonds, mix well, lastly mix in 2 tbsp grinded gram, 2 tbsp coriander leaves and 1 beaten egg, mix very well make into aflatoon shape, wrap each kabab in butter paper, twist and turn the edges of paper from both sides, heat oil and shallow fry in frying pan on low flame. Serve hot.