Qorma Achari
Ingredients:
Mutton ½ kg
Turmeric ¼ tsp
Salt 1 tsp
Water 3 cups
Brown onion ½ cup
Chili powder ½ tsp
Lemon juice 1 tbsp
Ginger garlic paste 1 tbsp
Whole red chilies 6
Mustard seed ½ tsp
Cumin seeds ½ tsp
Onion seed ½ tsp
Cloves 4
Jiggery 2 tbsp
Yogurt ½ cup
Method:
1. In a large skillet boil together the mutton, water, turmeric and salt , till the meat becomes tender and 1 cup of stock is left.
2. In another pan heat oil and add whole red chilies, mustard seeds, cloves, cumin seeds, onion seeds. Sauté for 1 minute.
3. Now add the boiled meat into the pan with the chili powder, ginger garlic paste and jiggery. Fry well . Then add the stock, lemon juice and cook for 5 minutes.
4. Then add the yogurt and fry very well till the oil forms a separate layer on top.
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Friday, 21 December 2012
Chicken Corn Pasta Recipe by Dr. Afsheen
Chicken Corn Pasta Recipe by Dr. Afsheen
Ingredients:
Chicken Marinade:
Chicken Boneless,thin strips 4 breast fillet
Salt 1 tsp level
White Pepper ½ tsp
Chinese Salt 1 tsp
Chilli Sauce 1 tbsp
Oregano 1 tsp
Egg 1 beaten
Corn flour 2 tbsp
Sweet Corn 1 Can
Capsicum (Julliens) 2
Garlic chopped 3 cloves
Mushrooms sliced 4 to 5
Oil 1/4th cup.
White Sauce:-
Butter 2 tbsp
Flour 3 tbsp
Chicken Stock 1 ½ Cup
Milk 1 ½ cup
Mustard Paste 1 tsp
Salt To Taste
White Pepper ¼ tsp
Cheddar Cheese 2 slices or 2 tbsp
Pasta
Cavatappi pasta (spiral macaroni) 3 cups,250 gms...before boiling
Mozzarella Cheese (Grated) 200 gm 0r 1 cup heaped
Parmesan Cheese 2 tbsp
Oregano 1 tsp
Chilli Garlic Sauce ½ to 1 cup
Butter 1 tbsp
Procedure:
1. Marinate chicken, cut in strips with salt, white pepper, chinese salt, chilli sauce, oregano, egg and corn flour,leave for 15 min.
2. Saute garlic in oil
3. Pan fry chicken for 5 minutes,
4. add sweet corn, capsicum and keep aside
5. boil pasta with 1 tsp salt strain and keep aside,boil for about 6 to 8 min only.
6. For white sauce, heat butter, add flour, stock, milk, mustard, salt, white pepper, cheddar cheese as per the qty mentioned above,whisk till thick
Assemble:
1. Grease oven proof dish, layer with all the pasta, then all mozzarella cheese, then chicken, then chilli garlic sauce. Finally pour all the white sauce.
2. Sprinkle Parmesan cheese, oregano,dot with chilli garlic sauce and butter
3. Bake in Pre-heated oven for 25 minutes.at 180 degrees. till white sauce is seen boiling on the edges
4. serve with garlic bread :)
note for pasta chicken took 4 breast fillets which is slightly less than half a kg. half kg chicken packet usually has 5 fillets
Ingredients:
Chicken Marinade:
Chicken Boneless,thin strips 4 breast fillet
Salt 1 tsp level
White Pepper ½ tsp
Chinese Salt 1 tsp
Chilli Sauce 1 tbsp
Oregano 1 tsp
Egg 1 beaten
Corn flour 2 tbsp
Sweet Corn 1 Can
Capsicum (Julliens) 2
Garlic chopped 3 cloves
Mushrooms sliced 4 to 5
Oil 1/4th cup.
White Sauce:-
Butter 2 tbsp
Flour 3 tbsp
Chicken Stock 1 ½ Cup
Milk 1 ½ cup
Mustard Paste 1 tsp
Salt To Taste
White Pepper ¼ tsp
Cheddar Cheese 2 slices or 2 tbsp
Pasta
Cavatappi pasta (spiral macaroni) 3 cups,250 gms...before boiling
Mozzarella Cheese (Grated) 200 gm 0r 1 cup heaped
Parmesan Cheese 2 tbsp
Oregano 1 tsp
Chilli Garlic Sauce ½ to 1 cup
Butter 1 tbsp
Procedure:
1. Marinate chicken, cut in strips with salt, white pepper, chinese salt, chilli sauce, oregano, egg and corn flour,leave for 15 min.
2. Saute garlic in oil
3. Pan fry chicken for 5 minutes,
4. add sweet corn, capsicum and keep aside
5. boil pasta with 1 tsp salt strain and keep aside,boil for about 6 to 8 min only.
6. For white sauce, heat butter, add flour, stock, milk, mustard, salt, white pepper, cheddar cheese as per the qty mentioned above,whisk till thick
Assemble:
1. Grease oven proof dish, layer with all the pasta, then all mozzarella cheese, then chicken, then chilli garlic sauce. Finally pour all the white sauce.
2. Sprinkle Parmesan cheese, oregano,dot with chilli garlic sauce and butter
3. Bake in Pre-heated oven for 25 minutes.at 180 degrees. till white sauce is seen boiling on the edges
4. serve with garlic bread :)
note for pasta chicken took 4 breast fillets which is slightly less than half a kg. half kg chicken packet usually has 5 fillets
BAALTI CHICKEN
BAALTI CHICKEN
INGREDIENTS:
• Chicken 1 kg 16 peices
• Black pepper powder 1 tsp
• Ginger garlic paste 1 tbsp
• Tomatoes thinly sliced 6 in number
• White cumin whole 1 ½ tsp
• Whole coriander seeds 1 ½ tsp
• Green coriander leaves 1 tbsp
• Green chillies sliced 1 tbsp
• Salt 1 ½ tsp
• Oil ½ cup
METHOD:
Dry roast whole cumin and coriander , and keep aside .Heat oil in a wok , add ginger garlic and bhuno a little , now add chicken , stir around once , add salt and pepper , now add tomatoes and cook covered on medium slow flame , till chicken is tender and tomatoes all are mixed and cooked well , now coarsely grind cumin and coriander , and add lastly , add green chillies , dish out and garnish with coriander leaves.
INGREDIENTS:
• Chicken 1 kg 16 peices
• Black pepper powder 1 tsp
• Ginger garlic paste 1 tbsp
• Tomatoes thinly sliced 6 in number
• White cumin whole 1 ½ tsp
• Whole coriander seeds 1 ½ tsp
• Green coriander leaves 1 tbsp
• Green chillies sliced 1 tbsp
• Salt 1 ½ tsp
• Oil ½ cup
METHOD:
Dry roast whole cumin and coriander , and keep aside .Heat oil in a wok , add ginger garlic and bhuno a little , now add chicken , stir around once , add salt and pepper , now add tomatoes and cook covered on medium slow flame , till chicken is tender and tomatoes all are mixed and cooked well , now coarsely grind cumin and coriander , and add lastly , add green chillies , dish out and garnish with coriander leaves.
Viennese Orange Kisses by shireen
Viennese Orange Kisses
Biscuits
7 Tbsp butter - softened
1/2 Cup icing sugar
2 Tbsp orange rind
1 Tbsp cornflour
1 cup Flour
1/2 cup self raising flour
For Orange Cream
2 Tbsp butter
3/4 cup icing sugar
2 Tbsp orange juice
Beat butter with a beater. Add icing sugar and orange rind into the butter and continue beating.
Add self raising flour, corn flour and flour and fold with a spoon or spatula by hand.
The mixture should be soft.
Take and icing bag and place star nozzle on tip. Fill the icing bag with the biscuit mix.
Make medium size cookies by pressing into icing bag and lifting up.
Bake at 180 degrees C for about 12 mins or until lightly browned.
Cool on wire racks.
For orange cream, beat butter with sugar until becomes light - add icing sugar and orange juice while continuing to beat.
Spread this cream on biscuits and sandwich with another biscuit.
Cookies are ready to enjoy.
Biscuits
7 Tbsp butter - softened
1/2 Cup icing sugar
2 Tbsp orange rind
1 Tbsp cornflour
1 cup Flour
1/2 cup self raising flour
For Orange Cream
2 Tbsp butter
3/4 cup icing sugar
2 Tbsp orange juice
Beat butter with a beater. Add icing sugar and orange rind into the butter and continue beating.
Add self raising flour, corn flour and flour and fold with a spoon or spatula by hand.
The mixture should be soft.
Take and icing bag and place star nozzle on tip. Fill the icing bag with the biscuit mix.
Make medium size cookies by pressing into icing bag and lifting up.
Bake at 180 degrees C for about 12 mins or until lightly browned.
Cool on wire racks.
For orange cream, beat butter with sugar until becomes light - add icing sugar and orange juice while continuing to beat.
Spread this cream on biscuits and sandwich with another biscuit.
Cookies are ready to enjoy.
chicken cheese roll
chicken cheese roll
Ingredients for paratha:
Flour 2 cups
Wheat flour ½ cup
Salt ½ tsp... See More
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.
Ingredients for paratha:
Flour 2 cups
Wheat flour ½ cup
Salt ½ tsp... See More
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.
Danda Biryani
Danda Biryani
Ingredients
Mutton bong (cut into big pieces) 1 kg
Cloves 6
Green cardamom 8
...Black pepper 8
Water 4 cups
Yogurt ½ cup
Salt 2 tsp
Ginger chopped 2 tbsp
Garlic chopped 1 ½ tbsp
Ingredients for Rice
Rice (soaked for 30 minutes) 750 gm
Ghee 1 cup
Mint 1 bunch
Coriander leaves ½ bunch
Green chilies 20 small ones
Yogurt 1 ½ cup
Saffron 1 tsp
Kewra water 1 tsp
Ginger Juliennes 1 tbsp
Yellow color ¼ tsp
Mace grinded ¼ tsp
White cumin whole 1 ½ tsp
Method
In a pan put 1 kg mutton bong with 4 cups water, 2 tbsp chopped ginger, 1 ½ tbsp chopped garlic, ½ cup yogurt, 6 cloves, 8 green cardamom, 8 black pepper, 2 tsp salt and cook till tender and 1 cup stock left, now shift the meat to the corner of the pan and make a hollow in the centre. Mix ¼ tsp yellow color in 1-1/2 cup yogurt and spread on the mutton pieces only, add 1 ½ tsp white cumin seeds, ¼ tsp mace powder, 20 green chilies, 1 bunch mint chopped, ½ bunch chopped coriander leaves and 1 tbsp ginger Juliennes. Now put the boiled rice in hollow portion first and then spread rice on mutton to cover the meat well, cover and simmer for 15 minutes, when steam start to come out add the ghee and water mixture 1 cup saved from the boiled rice. Then add 1 tsp crushed saffron and 1 tsp kewra mixture, simmer for 15 minutes, mix biryani well and serve.
Ingredients
Mutton bong (cut into big pieces) 1 kg
Cloves 6
Green cardamom 8
...Black pepper 8
Water 4 cups
Yogurt ½ cup
Salt 2 tsp
Ginger chopped 2 tbsp
Garlic chopped 1 ½ tbsp
Ingredients for Rice
Rice (soaked for 30 minutes) 750 gm
Ghee 1 cup
Mint 1 bunch
Coriander leaves ½ bunch
Green chilies 20 small ones
Yogurt 1 ½ cup
Saffron 1 tsp
Kewra water 1 tsp
Ginger Juliennes 1 tbsp
Yellow color ¼ tsp
Mace grinded ¼ tsp
White cumin whole 1 ½ tsp
Method
In a pan put 1 kg mutton bong with 4 cups water, 2 tbsp chopped ginger, 1 ½ tbsp chopped garlic, ½ cup yogurt, 6 cloves, 8 green cardamom, 8 black pepper, 2 tsp salt and cook till tender and 1 cup stock left, now shift the meat to the corner of the pan and make a hollow in the centre. Mix ¼ tsp yellow color in 1-1/2 cup yogurt and spread on the mutton pieces only, add 1 ½ tsp white cumin seeds, ¼ tsp mace powder, 20 green chilies, 1 bunch mint chopped, ½ bunch chopped coriander leaves and 1 tbsp ginger Juliennes. Now put the boiled rice in hollow portion first and then spread rice on mutton to cover the meat well, cover and simmer for 15 minutes, when steam start to come out add the ghee and water mixture 1 cup saved from the boiled rice. Then add 1 tsp crushed saffron and 1 tsp kewra mixture, simmer for 15 minutes, mix biryani well and serve.
Siwayon Ki Kheer
Siwayon Ki Kheer
Ingredients
Milk 1 liter
Sugar ½ cup
Green cardamom ground ½ tsp
...Rose essence ½ tsp
Almonds sliced 2 tbsp
Pistachio sliced 2 tbsp
Coconut sliced 2 tbsp
Tapioca 2 tbsp
Condensed milk 4 tbsp
National Vermicelli 4 tbsp
Method
Boiled 1 liter milk with 2 tbsp Tapioca till tender, add 4 tbsp National Vermicelli, when slightly thick add 2 tbsp sliced almonds, 2 tbsp sliced pistachio, 2 tbsp sliced coconut, ½ tsp rose essence and ½ tsp Green cardamom powder, remove and cool, add 4 tbsp condensed milk and put in refrigerator. Garnish with edible silver foil and serve chilled
Ingredients
Milk 1 liter
Sugar ½ cup
Green cardamom ground ½ tsp
...Rose essence ½ tsp
Almonds sliced 2 tbsp
Pistachio sliced 2 tbsp
Coconut sliced 2 tbsp
Tapioca 2 tbsp
Condensed milk 4 tbsp
National Vermicelli 4 tbsp
Method
Boiled 1 liter milk with 2 tbsp Tapioca till tender, add 4 tbsp National Vermicelli, when slightly thick add 2 tbsp sliced almonds, 2 tbsp sliced pistachio, 2 tbsp sliced coconut, ½ tsp rose essence and ½ tsp Green cardamom powder, remove and cool, add 4 tbsp condensed milk and put in refrigerator. Garnish with edible silver foil and serve chilled
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