KULFI
200 g cream
2 Bread Slices
1 tea spoon ilaichi powder
2 Tbs pistay grinded...
2 Tbs Almonds grinded
1/2 tin condensed milk or one whole tin small one
1 small tin evaporated milk
Method:
Blend them all in a blender , pour in Qulfi moulds n freeze em
yr done
make sure when u put evaporated milk in the blender its chilled
Thursday, 20 December 2012
POPCORN PRAWNS:
POPCORN PRAWNS: 4 serving
250 grams/1 pao medium sizeprawn/chicken - small prawns on small cubes of boneless chicken
1/2 tsp paprika
1/2 tsp black pepper powder
1/2 tsp mustard powder..
1/2 tsp salt
Oil: For deep frying as reqired
batter:
1/2 cup self raising flour - (can use plain flour add 1/2 tsp baking powder)
1/2 tsp salt
1 egg
milk - as required to make thick batter
1 Tbsp oil
Oil: For deep frying as reqired
Extra self raising flour as required for coating
Marinate prawn/chicken with paprika, black pepper, mustard powder and salt. Mix well and leave to marinate in fridge for at least 30 minutes.
Mix batter ingredients together In a seperate bowl. Put each individual prawninto batter, then roll in extra self raising flour and put ona plate. Heat oil for frying, and fry till golden brown. Drain on paper towels, and serve with fries and salad.
Enjoy!
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250 grams/1 pao medium sizeprawn/chicken - small prawns on small cubes of boneless chicken
1/2 tsp paprika
1/2 tsp black pepper powder
1/2 tsp mustard powder..
1/2 tsp salt
Oil: For deep frying as reqired
batter:
1/2 cup self raising flour - (can use plain flour add 1/2 tsp baking powder)
1/2 tsp salt
1 egg
milk - as required to make thick batter
1 Tbsp oil
Oil: For deep frying as reqired
Extra self raising flour as required for coating
Marinate prawn/chicken with paprika, black pepper, mustard powder and salt. Mix well and leave to marinate in fridge for at least 30 minutes.
Mix batter ingredients together In a seperate bowl. Put each individual prawninto batter, then roll in extra self raising flour and put ona plate. Heat oil for frying, and fry till golden brown. Drain on paper towels, and serve with fries and salad.
Enjoy!
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Pasta Primovera
Pasta Primovera
1 teacup raw macaroni (cooked with water and 1 tsp oil for 12 mins) rinse with cool water drain and toss with 1 tsp oil. Set aside.
Garlic butter sauce
2 Tbsp butter
1 Tbsp heaped corn flour (don't use flour)
1/2 tsp heaped garlic freshly crushed
1/2 tsp salt
1/2 tsp pepper
1 cup milk
1/2 cup water
Melt butter in pan and add cornflour. Stir fry for 1 minute on medium low heat. Ass garlic, salt and pepper. Stir well and remove from heat. Add milk and water and stir well. Return to heat stirring at all times till sauce thickens. remove from heat and set aside.
Chicken for pasta
2 Tbsp butter
1 tsp freshly crushed garlic
200 gms (2 large) chicken breast cut into thin strips
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp Ginger/garlic paste
4 Tbsp sweet corn
Parsley - to garnish
2 Tbsp cheddar cheese
2 Tbsp mozzerella cheese.
Heat butter, add garlic and stir till you can smell it. Add chicken, and stirfry for 5 mins then add salt, pepper and Ginger/garlic paste. Stir well and cook till chicken is cooked. Add cooked pasta, garlic butter sauce and sweet corn and stir well. Place pasta in an ovenproof dish. Sprinke with cheddar and mozzerella cheese and parsley. Place in preheated oven at 180 degrees. 5 minutes if you have top heat on, otherwise 10 minutes till cheese melts and is light brown.
Serve while hot with soup and garlic bread.
Enjoy
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Pasta Primavera
Chicken (bone less strips) 2 cups Salt ½ tsp White pepper ½ tsp Garlic paste 1 tsp Butter 1 tbsp Sweet corn 4 tbsp Oil 2 tbsp Ingredients for garlic butter sauce Butter 2 tbsp Garlic paste ½ tsp Corn flour 1 tbsp heaped Milk ... ½ cup Water ½ cup Grated cheddar cheese 4 tbsp Method Marinate chicken with salt white pepper and garlic for 10 minutes. Heat butter and oil in a fry pan and grill chicken pieces for 10 minutes. Remove and mix with garlic butter sauce. Also mix in sweet corn. Pour mixture in a grease oven proof dish. Top with grated cheese. Grill for 10 minutes. Serve hot.
1 teacup raw macaroni (cooked with water and 1 tsp oil for 12 mins) rinse with cool water drain and toss with 1 tsp oil. Set aside.
Garlic butter sauce
2 Tbsp butter
1 Tbsp heaped corn flour (don't use flour)
1/2 tsp heaped garlic freshly crushed
1/2 tsp salt
1/2 tsp pepper
1 cup milk
1/2 cup water
Melt butter in pan and add cornflour. Stir fry for 1 minute on medium low heat. Ass garlic, salt and pepper. Stir well and remove from heat. Add milk and water and stir well. Return to heat stirring at all times till sauce thickens. remove from heat and set aside.
Chicken for pasta
2 Tbsp butter
1 tsp freshly crushed garlic
200 gms (2 large) chicken breast cut into thin strips
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp Ginger/garlic paste
4 Tbsp sweet corn
Parsley - to garnish
2 Tbsp cheddar cheese
2 Tbsp mozzerella cheese.
Heat butter, add garlic and stir till you can smell it. Add chicken, and stirfry for 5 mins then add salt, pepper and Ginger/garlic paste. Stir well and cook till chicken is cooked. Add cooked pasta, garlic butter sauce and sweet corn and stir well. Place pasta in an ovenproof dish. Sprinke with cheddar and mozzerella cheese and parsley. Place in preheated oven at 180 degrees. 5 minutes if you have top heat on, otherwise 10 minutes till cheese melts and is light brown.
Serve while hot with soup and garlic bread.
Enjoy
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Pasta Primavera
Chicken (bone less strips) 2 cups Salt ½ tsp White pepper ½ tsp Garlic paste 1 tsp Butter 1 tbsp Sweet corn 4 tbsp Oil 2 tbsp Ingredients for garlic butter sauce Butter 2 tbsp Garlic paste ½ tsp Corn flour 1 tbsp heaped Milk ... ½ cup Water ½ cup Grated cheddar cheese 4 tbsp Method Marinate chicken with salt white pepper and garlic for 10 minutes. Heat butter and oil in a fry pan and grill chicken pieces for 10 minutes. Remove and mix with garlic butter sauce. Also mix in sweet corn. Pour mixture in a grease oven proof dish. Top with grated cheese. Grill for 10 minutes. Serve hot.
Baghare Baingun
Baghare Baingun
Egg plant : 1/2 kg
Ginger garlic paste:1 tsp
Red chilli Powder:1/12 tsp
Cumin seed: 1 tsp... See More
Corriander powder: 1/12 tsp
Salt: 1 tsp
Brown onion grinded: 2 tbsp
Oil: 3/4 cup
Tamarind pulp:1/2 cup
Peanut: 1 tbsp
Decicated Coconut:1 tbsp
Sesame Seed:1 1/2 tsp
Baghar:
White cumin whole: 1/2 tsp
Curry leaves: 15
Fenugreek:1/4 tsp
onion seed: 1/2 tsp
Recipe: take full eggplant with stem. Heat oil put baghar in it than egg plant fry for 5 min than remove from oil in platter now add whole masala bhuno than add eggplant leave it on slow flame when u fel eggplant is ready add tamaring pulp and leave for 5 min now serve & enjoy your meal
Egg plant : 1/2 kg
Ginger garlic paste:1 tsp
Red chilli Powder:1/12 tsp
Cumin seed: 1 tsp... See More
Corriander powder: 1/12 tsp
Salt: 1 tsp
Brown onion grinded: 2 tbsp
Oil: 3/4 cup
Tamarind pulp:1/2 cup
Peanut: 1 tbsp
Decicated Coconut:1 tbsp
Sesame Seed:1 1/2 tsp
Baghar:
White cumin whole: 1/2 tsp
Curry leaves: 15
Fenugreek:1/4 tsp
onion seed: 1/2 tsp
Recipe: take full eggplant with stem. Heat oil put baghar in it than egg plant fry for 5 min than remove from oil in platter now add whole masala bhuno than add eggplant leave it on slow flame when u fel eggplant is ready add tamaring pulp and leave for 5 min now serve & enjoy your meal
Mutton paye by shireen
Mutton paye
Ingredients
Mutton trotters 6
Brown onion ½ cup
Ginger garlic paste 1 tbsp heaped
Salt 2 tsp
Turmeric ½ tsp
Ginger sliced 2 tbsp
Tomatoes 2 blended and sieved
Coriander powder 3 tsp
Chili powder 2 tsp heaped
All spice ½ tsp
Yogurt ½ cup
Whole spices 1 tbsp
Oil ½ cup
Coriander leaves chopped 2 tbsp
Green chilies chopped 2
Lemon juice as required
Method
Heat oil put ginger garlic, salt, chili powder, turmeric, coriander powder, whole spices, fry masala well by adding little-little water add in the beaten yogurt, blended tomatoes mixture, grinded brown onion and mutton trotters, fry well add 5 cups of water in pressure cooker and cook on slow flame till soft and tender, lastly add all spice, serve garnished with coriander leaves, green chilies, ginger sliced, lemon wedges and nan.
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Ingredients
Mutton trotters 6
Brown onion ½ cup
Ginger garlic paste 1 tbsp heaped
Salt 2 tsp
Turmeric ½ tsp
Ginger sliced 2 tbsp
Tomatoes 2 blended and sieved
Coriander powder 3 tsp
Chili powder 2 tsp heaped
All spice ½ tsp
Yogurt ½ cup
Whole spices 1 tbsp
Oil ½ cup
Coriander leaves chopped 2 tbsp
Green chilies chopped 2
Lemon juice as required
Method
Heat oil put ginger garlic, salt, chili powder, turmeric, coriander powder, whole spices, fry masala well by adding little-little water add in the beaten yogurt, blended tomatoes mixture, grinded brown onion and mutton trotters, fry well add 5 cups of water in pressure cooker and cook on slow flame till soft and tender, lastly add all spice, serve garnished with coriander leaves, green chilies, ginger sliced, lemon wedges and nan.
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Fry keema
Fry keema
1/2 kg beef mince (mince should be coarse not fine mince)
1/2 cup oil
1 onion, finely chopped
1-1/2 Tbsp Ginger/garlic paste...
2-1/2 tsp red chilli powder
1/2 tsp tumeric
3 large tomatoes, roughly blended in chopper
1 Tbsp roasted corriander powder
1 tsp roasted cumin powder
1-1/2 tsp salt
1 cup water
4 Tbsp green corriander chopped
1 Tbsp Ginger cut in ling julienne slices
1 tsp garam masala powder
Heat oil in pan, add chopped onions till they just start to colour. Add Ginger/garlic paste and stir. Add chilli powder, tumeric, tomatoes, corriander powder and cumin powder and stir. Cook for 5 minutes, stirring occasionally. Add mince, and mix into masala well. Add 1 cup water, mix well cover and cook on medium heat until mince is done. Add garam masala, Ginger julienne and green corriander and mix well.
Garnish with extra Ginger julienne slices and chopped green corriander.
Serve with tandoori paratha.
Enjoy
1/2 kg beef mince (mince should be coarse not fine mince)
1/2 cup oil
1 onion, finely chopped
1-1/2 Tbsp Ginger/garlic paste...
2-1/2 tsp red chilli powder
1/2 tsp tumeric
3 large tomatoes, roughly blended in chopper
1 Tbsp roasted corriander powder
1 tsp roasted cumin powder
1-1/2 tsp salt
1 cup water
4 Tbsp green corriander chopped
1 Tbsp Ginger cut in ling julienne slices
1 tsp garam masala powder
Heat oil in pan, add chopped onions till they just start to colour. Add Ginger/garlic paste and stir. Add chilli powder, tumeric, tomatoes, corriander powder and cumin powder and stir. Cook for 5 minutes, stirring occasionally. Add mince, and mix into masala well. Add 1 cup water, mix well cover and cook on medium heat until mince is done. Add garam masala, Ginger julienne and green corriander and mix well.
Garnish with extra Ginger julienne slices and chopped green corriander.
Serve with tandoori paratha.
Enjoy
Namkeen Gosht
Namkeen Gosht
ingredients
1kg mutton cut in large pieces - make sure there is some fat on meat - and include some seina (rib) meat.
2 tsp salt
2 tsp crushed black pepper
2 onions sliced thick
1/4 cup oil.
method Place 1/2kg of meat in bottom of pan.
Spinkle 1 tsp salt, 1 tsp pepper and 1/2 the onions - repeat with remaining meat, salt, pepper and onion.
Add 1/4 cup of oil. Place lid on pan and cook on very low heat. If you seal the rim of the pan and lid with atta dough - it will create a better seal and keep in steam.
Cook for 2-1/2-3 hrs.
Remove meat from pan into serving dish, discarding the onion (can be served on the side if you wish) sprinkle with chopped green corriander leaves and enjoy!
ingredients
1kg mutton cut in large pieces - make sure there is some fat on meat - and include some seina (rib) meat.
2 tsp salt
2 tsp crushed black pepper
2 onions sliced thick
1/4 cup oil.
method Place 1/2kg of meat in bottom of pan.
Spinkle 1 tsp salt, 1 tsp pepper and 1/2 the onions - repeat with remaining meat, salt, pepper and onion.
Add 1/4 cup of oil. Place lid on pan and cook on very low heat. If you seal the rim of the pan and lid with atta dough - it will create a better seal and keep in steam.
Cook for 2-1/2-3 hrs.
Remove meat from pan into serving dish, discarding the onion (can be served on the side if you wish) sprinkle with chopped green corriander leaves and enjoy!
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