NAUVRATON BIRYANI
Ingredients:
Rice ½ kg boiled (with 2 tbsp salt)
Spinach 2 cups finely chopped
Potatoes 3 cut into square cubes
Onion 2 sliced
Tomato 4 chopped
Ginger / Garlic 2 tsp
Peas 1 cup
Carrot 2 cut in cubes
Beans 10 -12 cut in 1” pieces
Fenugreek 6 bunches chopped
Dill ½ bunch chopped
Chilly powder 2 tsp
Turmeric ½ tsp
Cumin powder 1 tsp
Coriander powder 2 tsp
Salt 1 ½ tsp
Kewra 1 tsp (mixed) with yellow color pinch
Yellow Food Color 1 pinch
Milk ¼ cup
Method:
1. Heat oil, fry onion till light golden.
2. Add in Fenugreek leaves with ginger / garlic & all seasoning & chopped tomato.
3. Fry well, add chopped spinach with all vegetables, cover and cook till vegetables done and oil comes on top
4. Boil rice with salt & whole spices till ¾ done, them, give layers, sprinkle color & milk & kewra mixture on top.
5. Add 2 tbsp oil on top & leave it on dam for 15 minutes.
SPECIAL RAITA
Ingredients:
Yogurt 2 cups beaten
Onion 1 sliced into thin rings
Green chillies 2 chopped
Coriander leaves 1 tbsp, chopped
Cucumber 1 peeled & sliced
Salt ½ tsp
Method:
Mix all together in whipped curd & serve with biryani.
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Saturday, 22 December 2012
CHICKEN DONUTS
CHICKEN DONUTS
Ingredients for dough
Flour 2 cups
Sugar 1 tsp
Milk powder 1 tbsp
Salt ½ tsp
Oil 3 tbsp
Instant yeast 1 ½ tsp
Luke warm to mix
Ingredients for filling
Green chilies 4 chopped
Cabbage finely sliced 1 cup
Flour 1 tbsp
All spice ½ tsp
Salt ½ tsp
Black pepper ½ tsp
Crushed red chili ½ tsp
Oil 2 tbsp
Onion 2 tbsp chopped
Boiled and shredded chicken 1 cup
Method for base
In a bowl, mix 2 cups flour, ½ tsp salt, 1 tsp sugar, 1 tbsp milk powder, 1 ½ tsp yeast, and 3 tbsp oil and knead with Luke warm water into medium soft dough, leave to rise for 30 min in a greased bowl.
Method for filling
heat 2 tbsp oil add 1 cup boiled and shredded chicken with 2 tbsp chopped onion fry for two minutes add ½ tsp salt, ½ tsp pepper, ½ tsp crushed red pepper, 1 tbsp flour, cook for 2 min and remove from fire, cool mixture add 4 finely chopped green chilies, 2 tbsp coriander leaves, 1 cup cabbage, mix well.
Make dough into round doughnut shape fill with filling, cover tightly keep to proof for 30 min till double, dip in beaten egg and deep fry till light golden.
note IT will look like buns ,u take the dough in your hand then put filling in the middle then lift the sides like a potli thn gice it a round shape wth hands
leave the dough again after filling for 30minutes so that it rise again.
then dip in eggs and then fry these doghnuts
Ingredients for dough
Flour 2 cups
Sugar 1 tsp
Milk powder 1 tbsp
Salt ½ tsp
Oil 3 tbsp
Instant yeast 1 ½ tsp
Luke warm to mix
Ingredients for filling
Green chilies 4 chopped
Cabbage finely sliced 1 cup
Flour 1 tbsp
All spice ½ tsp
Salt ½ tsp
Black pepper ½ tsp
Crushed red chili ½ tsp
Oil 2 tbsp
Onion 2 tbsp chopped
Boiled and shredded chicken 1 cup
Method for base
In a bowl, mix 2 cups flour, ½ tsp salt, 1 tsp sugar, 1 tbsp milk powder, 1 ½ tsp yeast, and 3 tbsp oil and knead with Luke warm water into medium soft dough, leave to rise for 30 min in a greased bowl.
Method for filling
heat 2 tbsp oil add 1 cup boiled and shredded chicken with 2 tbsp chopped onion fry for two minutes add ½ tsp salt, ½ tsp pepper, ½ tsp crushed red pepper, 1 tbsp flour, cook for 2 min and remove from fire, cool mixture add 4 finely chopped green chilies, 2 tbsp coriander leaves, 1 cup cabbage, mix well.
Make dough into round doughnut shape fill with filling, cover tightly keep to proof for 30 min till double, dip in beaten egg and deep fry till light golden.
note IT will look like buns ,u take the dough in your hand then put filling in the middle then lift the sides like a potli thn gice it a round shape wth hands
leave the dough again after filling for 30minutes so that it rise again.
then dip in eggs and then fry these doghnuts
masala dosa
masala dosa
FOR BATTER : 2cups rice, maash kki daal 1 cup, 1/4th cup channey ki daal, 1tsp methi daana soak for 4-5 hrs and blend.. batter should be coarse.. cover for 6-8 hrs in a warm place add salt 1tsp..
use a deep spoon and rub the non stick flat pan with onion and grease with little oil .. pour this mixture in thecentre of the pan with gentle circular motions and fry on low flame.. (dont heat the pan much) after few mins pour little oil on the corners of dosa .. it will automatically leave its sides then turn it (also dip ur spoon in oil before turning the side of the dosa)
you will have to rub onions and grease the pan after making each dosa so tht the batter doesnt stick to it..
FOR POTATOES:
boil potatoes cut into cubes and onion also cut in cubes fry in little oil (saute)
FOR BAGHAAR:
in little oil add large green chillies, rai , kadi patta fry a little and add on potatoes can garnish it with hara dhania
SAMBHAR (DAAL):
1 cup arhar ki daal boil it add kadi patta, imli pulp, 2 sliced tomatoes, red chilli powder, haldi powder, sookha dhania powder, mix it well add a pinch of HING and mix, add tindey, lauki, baingan, garam masala powder , curry powder and pour baghar on it
FOR BAGHAar u need oil, kadi pattta and rai
CHUTNEYS :
ONION CHUTNEY: 1 medium onion, whole red chillies saute in oil when turns transparent add in blender with imli and salt .. grind add little water and serve with dosa
COCONUT CHUTNEY: cashew nuts, green chillies, channey ki daal (roasted) chopped dhania, imli, zeera, chopped ginger, freshly grated coconut , salt and some water.. blend...
to add tarka to it .. in a pan put little oil add mustard seeds, zeera, sabut laal mirch, urad ki saal, pinch of hing, and curry leaves..
you can serve both the chutneys with dosa if u like as it really compliments it with dosa and sambhar..
FOR BATTER : 2cups rice, maash kki daal 1 cup, 1/4th cup channey ki daal, 1tsp methi daana soak for 4-5 hrs and blend.. batter should be coarse.. cover for 6-8 hrs in a warm place add salt 1tsp..
use a deep spoon and rub the non stick flat pan with onion and grease with little oil .. pour this mixture in thecentre of the pan with gentle circular motions and fry on low flame.. (dont heat the pan much) after few mins pour little oil on the corners of dosa .. it will automatically leave its sides then turn it (also dip ur spoon in oil before turning the side of the dosa)
you will have to rub onions and grease the pan after making each dosa so tht the batter doesnt stick to it..
FOR POTATOES:
boil potatoes cut into cubes and onion also cut in cubes fry in little oil (saute)
FOR BAGHAAR:
in little oil add large green chillies, rai , kadi patta fry a little and add on potatoes can garnish it with hara dhania
SAMBHAR (DAAL):
1 cup arhar ki daal boil it add kadi patta, imli pulp, 2 sliced tomatoes, red chilli powder, haldi powder, sookha dhania powder, mix it well add a pinch of HING and mix, add tindey, lauki, baingan, garam masala powder , curry powder and pour baghar on it
FOR BAGHAar u need oil, kadi pattta and rai
CHUTNEYS :
ONION CHUTNEY: 1 medium onion, whole red chillies saute in oil when turns transparent add in blender with imli and salt .. grind add little water and serve with dosa
COCONUT CHUTNEY: cashew nuts, green chillies, channey ki daal (roasted) chopped dhania, imli, zeera, chopped ginger, freshly grated coconut , salt and some water.. blend...
to add tarka to it .. in a pan put little oil add mustard seeds, zeera, sabut laal mirch, urad ki saal, pinch of hing, and curry leaves..
you can serve both the chutneys with dosa if u like as it really compliments it with dosa and sambhar..
CURD SOUFLEY
CURD SOUFLEY
INGREDIENTS:
CURD HALF KG HANG IN A THIN CLOTH FOR 2HRS (PREFERRABLY OVERNIGHT)
SWEET CONDENSED MILK 3/4 TIN ( OR ACCORDING TO TASTE)
FRESH CREAM HALF CUP (CAN USE TETRA PACK AS WELL)
FYNEK JELLY OF ANY FLAVOUR, 1 PACKET (OR USE NATIONAL RAFHAN JELLY FOR THIS RECIPE.. YOU HAVE TO BUY FYNEK JELLY.. ITS EASILY AVAILABLE IN THE MARKET)
MARIE BISCUITS 1 PACK
METHOD :
TAKE OUT THE HUNG CURD IN A BOWL BEAT IT POURING CONDENSED MILK AND JELLY POWDER IN IT, LASTLY ADD CREAM DONT BEAT MUCH AFTER ADDING CREAM .. TAKE A FLAT DISH AND SET SMALL PIECES OF MARIE BISCUITS (CRUMBLED) THEN POUR THE MIXTURE ON IT AND SET IT IN FRIDGE..
NOTE: YOU CAN TAKE ANY FRUITS ACCORDING TO THE FLAVOUR OF FYNEK JELLY FOR EXAMPLE : PINEAPPLE, STRAWBERRY ETC AND SET IT ON BISCUITS BEFORE POURING THE MIXTURE.. IF FRUIT LIKE STRAWBERRY IIS USED FIRST COOK IT IN LITTLE WATER ADDING SUGAR IN IT
NOTE u cant use rafhan jelly or national instead of fynek coz fynek is used esp in sweet dishes or dishes that need to be set in refrigerator carltona company jellies are also available that sets in fridge
its in the powdered form .. its available in markets by the name of FYNEK JELLY ..! the packing is same as tht of regular jelly packs . fynek jelly in order to make this dessert dont worry its easily available in all the leading stores here in karachi
INGREDIENTS:
CURD HALF KG HANG IN A THIN CLOTH FOR 2HRS (PREFERRABLY OVERNIGHT)
SWEET CONDENSED MILK 3/4 TIN ( OR ACCORDING TO TASTE)
FRESH CREAM HALF CUP (CAN USE TETRA PACK AS WELL)
FYNEK JELLY OF ANY FLAVOUR, 1 PACKET (OR USE NATIONAL RAFHAN JELLY FOR THIS RECIPE.. YOU HAVE TO BUY FYNEK JELLY.. ITS EASILY AVAILABLE IN THE MARKET)
MARIE BISCUITS 1 PACK
METHOD :
TAKE OUT THE HUNG CURD IN A BOWL BEAT IT POURING CONDENSED MILK AND JELLY POWDER IN IT, LASTLY ADD CREAM DONT BEAT MUCH AFTER ADDING CREAM .. TAKE A FLAT DISH AND SET SMALL PIECES OF MARIE BISCUITS (CRUMBLED) THEN POUR THE MIXTURE ON IT AND SET IT IN FRIDGE..
NOTE: YOU CAN TAKE ANY FRUITS ACCORDING TO THE FLAVOUR OF FYNEK JELLY FOR EXAMPLE : PINEAPPLE, STRAWBERRY ETC AND SET IT ON BISCUITS BEFORE POURING THE MIXTURE.. IF FRUIT LIKE STRAWBERRY IIS USED FIRST COOK IT IN LITTLE WATER ADDING SUGAR IN IT
NOTE u cant use rafhan jelly or national instead of fynek coz fynek is used esp in sweet dishes or dishes that need to be set in refrigerator carltona company jellies are also available that sets in fridge
its in the powdered form .. its available in markets by the name of FYNEK JELLY ..! the packing is same as tht of regular jelly packs . fynek jelly in order to make this dessert dont worry its easily available in all the leading stores here in karachi
Billhasim / tulamba by shireen
Billhasim / tulamba.
Ingredients
Eggs 5
Water 1 cup
Butter 4 ounce = 100g
Flour 200 gm
Ingredients for Sugar Syrup
Sugar ½ kg
Water l 250 ml
Lemon Juice ½ Lemon
Rose water 2 tbsp
Method for Sugar Syrup
In a pan add ½ kg sugar and 250 ml water, cook till runny add lemon juice of half lemon and 2 tbsp rose water, remove from fire and let it cool.
Method
In a pan add 100 gm butter with 1 cup water and let it cook on low flame till melt, add 200 gm flour, mix well, remove from flame and mix well till smooth and cool, add 2 eggs one at a time and let it beat on medium speed with electric beater till combined well, then add 2 more eggs and continue to beat at medium speed, fill piping bag with star shaped nozzle, pipe into a wok with hot oil into long strands Almost 3 to 4 inches. Deep fry on medium flame till brown, remove from oil and place in hot syrup, leave it in syrup for 2 minutes, take out and garnish with desiccated coconut.
Ingredients
Eggs 5
Water 1 cup
Butter 4 ounce = 100g
Flour 200 gm
Ingredients for Sugar Syrup
Sugar ½ kg
Water l 250 ml
Lemon Juice ½ Lemon
Rose water 2 tbsp
Method for Sugar Syrup
In a pan add ½ kg sugar and 250 ml water, cook till runny add lemon juice of half lemon and 2 tbsp rose water, remove from fire and let it cool.
Method
In a pan add 100 gm butter with 1 cup water and let it cook on low flame till melt, add 200 gm flour, mix well, remove from flame and mix well till smooth and cool, add 2 eggs one at a time and let it beat on medium speed with electric beater till combined well, then add 2 more eggs and continue to beat at medium speed, fill piping bag with star shaped nozzle, pipe into a wok with hot oil into long strands Almost 3 to 4 inches. Deep fry on medium flame till brown, remove from oil and place in hot syrup, leave it in syrup for 2 minutes, take out and garnish with desiccated coconut.
Gulab jamun delight by shireem
Gulab jamun delight
Ingredients
Gulab jamun 200 gm (gulab jamuns redimate:5 pieces)
Milk 1 cup
Eggs 3
Cardamom powder ½ tsp
Almonds pistachio sliced 2 tbsp
Bread 1 slice made into crumbs
Method
In a blender add gulab jamun, milk, eggs, cardamom powder, almonds and pistachio sliced and bread slice, blend all together for 2 minute pour in a oven proof dish, topped with almonds and pista, bake in a pre heated oven till set for 25minutes served warm.
Ingredients
Gulab jamun 200 gm (gulab jamuns redimate:5 pieces)
Milk 1 cup
Eggs 3
Cardamom powder ½ tsp
Almonds pistachio sliced 2 tbsp
Bread 1 slice made into crumbs
Method
In a blender add gulab jamun, milk, eggs, cardamom powder, almonds and pistachio sliced and bread slice, blend all together for 2 minute pour in a oven proof dish, topped with almonds and pista, bake in a pre heated oven till set for 25minutes served warm.
Baked Chicken & Herb Sauce by shireen
Baked Chicken & Herb Sauce
Ingredients
Boneless chicken
(Cut into 1 inch pieces and flattened) ½ kg
Carrots sliced diagonally 1
Egg 1 beaten
Capsicum sliced 1
Mushroom sliced 4
Cream ½ cup
Bread crumbs ½ cup
Cheddar cheese grated ½ cup
Water ¼ cup
Mixed herbs 1 tsp
Black pepper ½ tsp + ½ tsp
Salt ½ tsp + ½ tsp
Corn flour 1 tbsp
Garlic paste 1 tsp + 1 tsp
Lemon juice 2 tbsp
Ketchup 2 tbsp
Oil 3 tbsp
Method
Marinate ½ kg chicken with ½ tsp salt, ½ tsp black pepper, 1 tsp garlic paste and 2 tbsp lemon juice, Heat 2 tbsp oil in a wok, fry 1 tsp garlic paste for 1 minute, add marinated chicken and fry for 5 minutes, add 4 sliced mushrooms, 1 sliced carrot, 1 sliced capsicum, with ½ tsp salt, ½ tsp pepper, 1 tsp mixed herbs and 2 tbsp ketchup, now add ½ cup water, ½ cup cream and thicken with corn flour paste, remove chicken in an oven proof dish, topped with ½ cup bread crumbs, 1 beaten egg, ½ cup grated cheese and bake for 10 minutes till cheese melts.
Ingredients
Boneless chicken
(Cut into 1 inch pieces and flattened) ½ kg
Carrots sliced diagonally 1
Egg 1 beaten
Capsicum sliced 1
Mushroom sliced 4
Cream ½ cup
Bread crumbs ½ cup
Cheddar cheese grated ½ cup
Water ¼ cup
Mixed herbs 1 tsp
Black pepper ½ tsp + ½ tsp
Salt ½ tsp + ½ tsp
Corn flour 1 tbsp
Garlic paste 1 tsp + 1 tsp
Lemon juice 2 tbsp
Ketchup 2 tbsp
Oil 3 tbsp
Method
Marinate ½ kg chicken with ½ tsp salt, ½ tsp black pepper, 1 tsp garlic paste and 2 tbsp lemon juice, Heat 2 tbsp oil in a wok, fry 1 tsp garlic paste for 1 minute, add marinated chicken and fry for 5 minutes, add 4 sliced mushrooms, 1 sliced carrot, 1 sliced capsicum, with ½ tsp salt, ½ tsp pepper, 1 tsp mixed herbs and 2 tbsp ketchup, now add ½ cup water, ½ cup cream and thicken with corn flour paste, remove chicken in an oven proof dish, topped with ½ cup bread crumbs, 1 beaten egg, ½ cup grated cheese and bake for 10 minutes till cheese melts.
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