Masala Fried Rice
4 cups boiled rice
4 Tbsp green onion leaves - sliced
3 Tbsp carrot - finely sliced
1/2 tsp salt...
1/2 tsp black pepper
2 Tbsp soya sauce
4 Tbsp oil
1/2 tsp chilli powder
1/2 tsp tumeric powder
1 egg
1 pack Shan Chinese Egg Fried Rice mix
Heat oil, break egg into pan - and let it set before moving, to make egg into small pieces. Add chilli, tumeric, pepper, salt, soya sauce, and Shan mix. Add rice and carrot. Stir well, cook2 mins, turn off heat, add green onion, stir well and either serve hot or cold as rice salad.
Enjoy.
Wednesday, 19 December 2012
Sadi Dehli Biriyani byshireen
Sadi Dehli Biriyani
1 cup oil
2 medium onions - thinly sliced
1 kg chicken - cut into pieces
1-1/2 cup yogurt beaten...
Pinch orange colour
750 gms boiled rice* - cooked 3/4
1 Tbsp garlic paste
1 Tbsp Ginger - cut into thin strips
2 tsp salt
1/4 tsp sugar
1/2 tsp Kewra water
4 Tbsp malai from milk (use cream if malai not available) + pinch of orange colour
2 Tbsp oil - extra
Whole garam masala
12 whole black pepper corns
8 cloves
6 green cardamom
2 black cardamom
1 tsp black cumin seeds
Add oil in pan, fry onions until clear. Add chicken, Ginger, garlic and salt.
Add yogurt that has been mixed with a pinch of orange colour. Stir well and add the whole garam masala spices. Stir well, cover and cook on medium heat until chicken is cooked.
Set aside
In seperate pan, add half boiled rice, then chicken mix and then rest of the rice. Mix malai (or cream) with a pinch of colour that has mixed with a tablespoon of water, kewra water, saffron and sugar. Layer over rice. Add 2 Tbsp of oil ontop of malai then the browned onion. Put on dum.**Cook on high for 5 mins then put ontop of thava and cook for 15mins on low heat.
*Boiled rice.
Soak rice for 20mins. Boil water, once water has boiled add rice, 1 Tbsp vinegar, 1 Tbsp salt and cook till it's 3/4 done - not fully cooked and soft.
**potatoes can be added. Deep fry potato pieces and set aside. Put them with chicken before final layer of rice and continue as above.
Enjoy.
1 cup oil
2 medium onions - thinly sliced
1 kg chicken - cut into pieces
1-1/2 cup yogurt beaten...
Pinch orange colour
750 gms boiled rice* - cooked 3/4
1 Tbsp garlic paste
1 Tbsp Ginger - cut into thin strips
2 tsp salt
1/4 tsp sugar
1/2 tsp Kewra water
4 Tbsp malai from milk (use cream if malai not available) + pinch of orange colour
2 Tbsp oil - extra
Whole garam masala
12 whole black pepper corns
8 cloves
6 green cardamom
2 black cardamom
1 tsp black cumin seeds
Add oil in pan, fry onions until clear. Add chicken, Ginger, garlic and salt.
Add yogurt that has been mixed with a pinch of orange colour. Stir well and add the whole garam masala spices. Stir well, cover and cook on medium heat until chicken is cooked.
Set aside
In seperate pan, add half boiled rice, then chicken mix and then rest of the rice. Mix malai (or cream) with a pinch of colour that has mixed with a tablespoon of water, kewra water, saffron and sugar. Layer over rice. Add 2 Tbsp of oil ontop of malai then the browned onion. Put on dum.**Cook on high for 5 mins then put ontop of thava and cook for 15mins on low heat.
*Boiled rice.
Soak rice for 20mins. Boil water, once water has boiled add rice, 1 Tbsp vinegar, 1 Tbsp salt and cook till it's 3/4 done - not fully cooked and soft.
**potatoes can be added. Deep fry potato pieces and set aside. Put them with chicken before final layer of rice and continue as above.
Enjoy.
Chicken Haleem by shireen
Chicken Haleem
Dhalmix
1/2kggehun wheat soak overnight , wash cook with 12 cups water boil until soft. Set aside.
200 gms channa dhal
1/4 cup masoor dhal
1/4 cup argur ki dhal (also known as tuvar dhal)
1/4 cup moong dhal
1/4 cup marsh dhal
1/4 cup rice
Chicken mix
1 kg boneless chicken - 1/2 kg breast, 1/2 kg thigh - cut into large cubes
2 Tbsp salt
1 cup oil
2 Tbsp heaped Ginger/garlic paste
1/2 cup browned onion
1-1/2 cup yogurt - beaten
3 Tbsp red chilli powder
1 Tbsp Tumeric
1 Tbsp corriander powder
1 Tbsp Shan Zafrani Garam Masala
For bakhar
1/2 cup oil
1/2 large onion - sliced
In a pan place all Dhals, rice and water to cover, and boil on medium heat till all are soft. Once soft, blend mix until rough paste is made. Add the cooked wheat and blend till smooth.
In a seperate pan, heat oil, add Ginger/garlic paste, cook for 2 minutes, add red chilli, 1/4 cup
water, tumeric, corriander and salt. Stir well and allow mix to cook for 2 minutes. Then add browned onions* and yogurt. Mix well, add chicken and cook until the chicken is well cooked. Remove from heat, Blend this mixture so that mix is mashed. Add garam masala.
Add chicken mix into dhal and wheat mixture and return to heat and continue to cook on medium heat for 15 minutes for flavours to combine. Do stir regularly to avoid it sticking.
In a seperate small pan heat 1/2 cup oil, and add onion cook till onions are golden. Pour over haleem and garnish the chopped green corriander, sluced green chillies and julienne sliced ginger.
Serve with fresh hot naan, and extra corriander, Ginger julienned, green chilli and lemon wedges.
Enjoy
servings 15.
Dhalmix
1/2kggehun wheat soak overnight , wash cook with 12 cups water boil until soft. Set aside.
200 gms channa dhal
1/4 cup masoor dhal
1/4 cup argur ki dhal (also known as tuvar dhal)
1/4 cup moong dhal
1/4 cup marsh dhal
1/4 cup rice
Chicken mix
1 kg boneless chicken - 1/2 kg breast, 1/2 kg thigh - cut into large cubes
2 Tbsp salt
1 cup oil
2 Tbsp heaped Ginger/garlic paste
1/2 cup browned onion
1-1/2 cup yogurt - beaten
3 Tbsp red chilli powder
1 Tbsp Tumeric
1 Tbsp corriander powder
1 Tbsp Shan Zafrani Garam Masala
For bakhar
1/2 cup oil
1/2 large onion - sliced
In a pan place all Dhals, rice and water to cover, and boil on medium heat till all are soft. Once soft, blend mix until rough paste is made. Add the cooked wheat and blend till smooth.
In a seperate pan, heat oil, add Ginger/garlic paste, cook for 2 minutes, add red chilli, 1/4 cup
water, tumeric, corriander and salt. Stir well and allow mix to cook for 2 minutes. Then add browned onions* and yogurt. Mix well, add chicken and cook until the chicken is well cooked. Remove from heat, Blend this mixture so that mix is mashed. Add garam masala.
Add chicken mix into dhal and wheat mixture and return to heat and continue to cook on medium heat for 15 minutes for flavours to combine. Do stir regularly to avoid it sticking.
In a seperate small pan heat 1/2 cup oil, and add onion cook till onions are golden. Pour over haleem and garnish the chopped green corriander, sluced green chillies and julienne sliced ginger.
Serve with fresh hot naan, and extra corriander, Ginger julienned, green chilli and lemon wedges.
Enjoy
servings 15.
PANEER (Cottage cheese)/ low fat curd cheese
Zarnak recipe
PANEER (Cottage cheese)
2 litres fresh milk...
½ kg curd
1 tsp salt
Add salt to curd and mix. Bring milk to a boil and add curd mixture and stir. Keep on fire till curd separates. Let it cool for a little while.
Put a wet muslin (malmal) cloth in the paneer mold and pour the mixture in it. Cover with the lid and press lightly so all the water drains out. Cool. Cut in slices and serve.
(Chopped parsley, crushed garlic, crushed black pepper or roasted crushed cumin can be added to flavour the paneer)
That is a great cheese that Aunty uses for cottage cheese. Here is a low fat curd cheese option. If you don't need low fat, just use regular yogurt.
to make low fat curd cheese, take 2 cups low fat yogurt put in a mulmul cloth and hang with bowl underneath overnight. (try hanging cloth from shelf in fridge with bowl below to catch water) this will make 1 cup low fat curd cheese.
To make low fat yogurt
Boil milk - then leave on very low heat for 15 minutes. Turn stove off, but leave on top if stove until milk becomes room temperature. Once room temperature, put in fridge until malai forms on top. Take milk from fridge, remove malai and put into stove on low heat until milk is room temp.
Remove from stove, add 1/2 tsp yogurt, 1 pinch of salt (the salt prevents water from forming in yogurt)
Put covered dish with this mix in microwave or oven for 4-5 hours or until set. DO NOT TURN MICROWAVE OR OVEN ON
PANEER (Cottage cheese)
2 litres fresh milk...
½ kg curd
1 tsp salt
Add salt to curd and mix. Bring milk to a boil and add curd mixture and stir. Keep on fire till curd separates. Let it cool for a little while.
Put a wet muslin (malmal) cloth in the paneer mold and pour the mixture in it. Cover with the lid and press lightly so all the water drains out. Cool. Cut in slices and serve.
(Chopped parsley, crushed garlic, crushed black pepper or roasted crushed cumin can be added to flavour the paneer)
That is a great cheese that Aunty uses for cottage cheese. Here is a low fat curd cheese option. If you don't need low fat, just use regular yogurt.
to make low fat curd cheese, take 2 cups low fat yogurt put in a mulmul cloth and hang with bowl underneath overnight. (try hanging cloth from shelf in fridge with bowl below to catch water) this will make 1 cup low fat curd cheese.
To make low fat yogurt
Boil milk - then leave on very low heat for 15 minutes. Turn stove off, but leave on top if stove until milk becomes room temperature. Once room temperature, put in fridge until malai forms on top. Take milk from fridge, remove malai and put into stove on low heat until milk is room temp.
Remove from stove, add 1/2 tsp yogurt, 1 pinch of salt (the salt prevents water from forming in yogurt)
Put covered dish with this mix in microwave or oven for 4-5 hours or until set. DO NOT TURN MICROWAVE OR OVEN ON
sandwhich.
sandwhich.
2 x 6 inch long french rolls (soft) - order from bakery
Marinade
2-3 Chicken breast - each one cut into 3 strips
1 tsp salt
1 tsp black pepper
1 tsp mustard paste
Topping for chicken
1 egg beaten
2 Tbsp flour
Breadcrumbs - as required
Salad for roll
1 cucumber - sliced
1 tomato - sliced
2 cheese slices - cut in triangles
iceberg lettuce or salad leaves
sliced gerkins - as required
jalepeno peppers - as required
Sauces
4 Tbsp Mayonnaise (mixed with a little french dressing
4 Tbsp Thousand Island dressing
4 Tbsp Pasta Sauce
4 Tbsp Mustard Paste
Extra mayonnaise for bread.
Oil for frying
Marinate chicken with salt, pepper and mustard paste. Leave to marinate for at least 30 minutes.
Add beaten egg and flour to marinated chicken, and mix well - ensuring all chicken is coated with all of mix.
Roll in breadcrumbs.
Heat Oil in frypan, fry chicken till its golden brown and turn to cook other side. Do not use a karai. Oil should be half way up the chicken piece.
Prepare roll on a piece of butter paper - big enough to wrap sandwhich.
Cut bread in middle, toast inside on a tava - spread with mayonnaise. Add Chicken pieces, cheese, pasta sauce then capsicum, tomato, cucumber, gerkins, lettuce, jalepeno peppers. Top with a drizzle of each of the remaining sauces - as per your required taste.
Push down top of roll. Wrap with the butter paper, twist paper at each end. Cut diagonally in middle of sandwhich.
Serve with crisps - not fries.
Enjoy
2 x 6 inch long french rolls (soft) - order from bakery
Marinade
2-3 Chicken breast - each one cut into 3 strips
1 tsp salt
1 tsp black pepper
1 tsp mustard paste
Topping for chicken
1 egg beaten
2 Tbsp flour
Breadcrumbs - as required
Salad for roll
1 cucumber - sliced
1 tomato - sliced
2 cheese slices - cut in triangles
iceberg lettuce or salad leaves
sliced gerkins - as required
jalepeno peppers - as required
Sauces
4 Tbsp Mayonnaise (mixed with a little french dressing
4 Tbsp Thousand Island dressing
4 Tbsp Pasta Sauce
4 Tbsp Mustard Paste
Extra mayonnaise for bread.
Oil for frying
Marinate chicken with salt, pepper and mustard paste. Leave to marinate for at least 30 minutes.
Add beaten egg and flour to marinated chicken, and mix well - ensuring all chicken is coated with all of mix.
Roll in breadcrumbs.
Heat Oil in frypan, fry chicken till its golden brown and turn to cook other side. Do not use a karai. Oil should be half way up the chicken piece.
Prepare roll on a piece of butter paper - big enough to wrap sandwhich.
Cut bread in middle, toast inside on a tava - spread with mayonnaise. Add Chicken pieces, cheese, pasta sauce then capsicum, tomato, cucumber, gerkins, lettuce, jalepeno peppers. Top with a drizzle of each of the remaining sauces - as per your required taste.
Push down top of roll. Wrap with the butter paper, twist paper at each end. Cut diagonally in middle of sandwhich.
Serve with crisps - not fries.
Enjoy
Banana Brownies by rida
Banana Brownies
Ingredients
Flour 1 cup
Baking powder 1 tsp
Butter 100 gm
Vanilla essence ½ tsp
Castor sugar 1 cup
Eggs 2
Coco powder 2 tbsp
Banana 2
Method
Sieve 1 cup flour, 2 tbsp coco powder, 1 tsp baking powder. Beat 100gm butter and 1 cup castor sugar till soft and creamy. Add 2 eggs along with ½ tsp vanilla essence. Now ad...d in sieved mixture of flour an fold. Add 2 banana cut into pieces. Pour this mixture on a grease Tray and bake on 180 Degrees for 25 minutes.
Ingredients
Flour 1 cup
Baking powder 1 tsp
Butter 100 gm
Vanilla essence ½ tsp
Castor sugar 1 cup
Eggs 2
Coco powder 2 tbsp
Banana 2
Method
Sieve 1 cup flour, 2 tbsp coco powder, 1 tsp baking powder. Beat 100gm butter and 1 cup castor sugar till soft and creamy. Add 2 eggs along with ½ tsp vanilla essence. Now ad...d in sieved mixture of flour an fold. Add 2 banana cut into pieces. Pour this mixture on a grease Tray and bake on 180 Degrees for 25 minutes.
Yellow Thai Vegetable Curry by rida
Yellow Thai Vegetable Curry
Ingredients
Baby corn 1 tin
Zucchini 250 gm
Brinjal 1
Cowpea beans 6
Coconut milk 1 tin
Chicken stock 1 cup
Jiggery 1 tbsp
Lemon Juice 4 tbsp
Termeric 1/2 tsp
Salt ...1/2 tsp
Black pepper 1 tsp
Fresh red chilies 6
Oil 4 tbsp
Lemon leaves for granishing
Method Heat 4 tbsp oil & fry all vegetables in it on high flame. Add 1 cup stock and 1/2 tsp salt. Cook for 5 minutes. Now add turmeric, fresh redchilies, 1 tbsp jiggery & 1 tin coconut milk. Cook for 15 miutes. When vegetables tender, add 1 tsp crushed black pepper & lemon leaves.
Ingredients
Baby corn 1 tin
Zucchini 250 gm
Brinjal 1
Cowpea beans 6
Coconut milk 1 tin
Chicken stock 1 cup
Jiggery 1 tbsp
Lemon Juice 4 tbsp
Termeric 1/2 tsp
Salt ...1/2 tsp
Black pepper 1 tsp
Fresh red chilies 6
Oil 4 tbsp
Lemon leaves for granishing
Method Heat 4 tbsp oil & fry all vegetables in it on high flame. Add 1 cup stock and 1/2 tsp salt. Cook for 5 minutes. Now add turmeric, fresh redchilies, 1 tbsp jiggery & 1 tin coconut milk. Cook for 15 miutes. When vegetables tender, add 1 tsp crushed black pepper & lemon leaves.
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