Pickle /achaar by shireen

                         Green Chili Pickle

Ingredients
Green chilies 125 gm
Tamarind pulp ½ cup
Oil ½ cup
Sugar 1 tsp
Crushed red pepper 1 tsp
Salt 1 tsp leveled
Onion seeds ½ tsp
Turmeric ¼ tsp
Roasted & crushed cumin 2 tsp
Roasted & crushed coriander 2 tbsp

Method
Heat ½ cup oil in pan, add 125 gm green chilies with 1 tsp salt, ½ tsp onion seeds, 2 tsp roasted & crushed cumin seeds, 2 tbsp roasted & crushed coriander seeds, ¼ tsp turmeric and 1 tsp crushed red pepper, fry for 5 minutes, now add ½ cup tamarind pulp, cover and cook for 10 minutes over slow flame.
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 Gajar ka achaar
Ingredients
Carrots (cut into thick Juliennes)1 kg
Oil ½ liter
Garlic peeled 1 cup
Crushed red pepper ½ cup
Crushed coriander ½ cup
White vinegar ½ cup
Fenugreek seeds 1 tsp
Onion seeds 1 tbsp
Turmeric 1 tbsp leveled
Salt 2 tbsp heaped
Crushed mustard seeds 4 tbsp

Method
In a bowl mix together ½ cup crushed red pepper, ½ cup crushed coriander, 1 tsp fenugreek seeds, 1 tbsp onion seeds, 1 tbsp leveled turmeric, 2 tbsp heaped salt and 4 tbsp crushed mustard seeds with ½ cup vinegar, add to it 1 kg sliced carrots, mix well, put 1 cup oil in a jar, top with carrots mixed with Masala and 1 cup garlic cloves, top with reaming oil, mix well with wooden spoon, use after 2 days.
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Lal tikka by shireen

                         Lal tikka

Ingredients
Boneless chicken ½ kg
Yogurt ½ cup
Ginger garlic 1 tbsp
Chili powder 2 tsp
Kashmiri red chilies 4 soaked in water and grinded
Chat masala 1 tsp
Salt 1 tsp
Corn flour 1 tbsp
Lemon juice 2 tbsp
Oil ¼ cup


Method
Grind soaked red chilies finely in a bowl, mix together Boneless chicken ½ kg
Yogurt ½ cup
Ginger garlic 1 tbsp
Chili powder 2 tsp
Kashmiri red chilies 4 soaked in water and grinded
Chat masala 1 tsp
Salt 1 tsp
Corn flour 1 tbsp
Lemon juice 2 tbsp
Oil ¼ cup leave it aside for 2 hours, give dum of coal, put on skewers, grill over open flame or BBQ.
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Veggie burger by shireen

                                      Veggie burger


Ingredients
Boiled and mashed potatoes 1 cup
Carrot 1 grated
Boiled and mashed peas
Capsicum1 cut in tiny cubes
Flour2 tbsp
Salt1 tsp
Black pepper ½ tsp
Crushed red pepper ½ tsp
Chili sauce 1 tbsp
Coriander leaves chopped 2 tbsp
Green chilies 2 chopped
Egg 1 beaten

Bread crumbs 1 cup
Burger buns 4
Salad leaves4
Cucumber4 sliced
Tomato 4 slices
Ketchup as required  

Method
In your boiled potatoes mix all above Carrot 1 grated , Boiled and mashed peas ½ cup, Capsicum
1 cut in tiny cubes, Flour 2 tbsp, Salt 1 tsp, Black pepper ½ tsp, Crushed red pepper ½ tsp, Chili
sauce 1 tbsp, Coriander leaves chopped 2 tbsp, Green chilies 2 chopped, Egg 1 beaten, Bread
crumbs 1 cup, mix all well make into thick pattie, shallow fry, heat burger buns, spread with
mayonnaise, put salad leaves, veggie pattie, cucumber and tomato slices. Serve with ketchup
and fries.
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Dhaba Mix Sabzi by shireen

                               Dhaba Mix Sabzi


Ingredients
Brinjal (cut into cubes)1
Capsicum (cut into cubes)1
Potatoes (cut into cubes)2
Onion sliced2
Carrots (cut into cubes)2
Tomatoes sliced4
Fenugreek leaves 2 bunches
Peas ½ cup
Oil ¾ cup
Turmeric ½ tsp
Chili powder 2 tsp
All spice ½ tsp
Salt 1 ½ tsp
Garlic paste 1 ½ tsp

Method
In a pan add ¾ cup oil with 1 brinjal, 1 capsicum, 2 potatoes, 2 sliced onion, 2 carrots, 4 sliced tomatoes, 1 ½ tsp garlic paste, ½ tsp turmeric, 2 tsp chili powder, 1 ½ tsp salt, ½ tsp all spice powder, 2 bunches of fenugreek leaves and 1 cup water, cover and cook till all tender and oil comes on top.
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how to Preserve by shireen

                        Strawberry Preserve

Ingredients
Strawberries½ kg
Sugar½ kg

Method
Wash strawberries, remove stem, soak with ½ kg sugar and leave it overnight in fridge. Next day cook both together till sugar dissolves and thick syrup is formed, leave the strawberries whole do not mash them.

note If v use 1 kg strawberries,than v put 1kg sugar

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How to preserve tomatoes

Tomato puree and paste
Ingredients
Tomatoes chopped 5 kg
Method
Chop tomatoes coarsely, put in a pan to cook covered without adding any water till tomatoes are tender. Remove and blend mixture. Strain with a fine sieve. Preserve and use as required for tomato puree.
To make Tomato paste
Cook the puree again till thick like paste. Cool and preserve.
Note
1 tbsp tomato paste is equal to 1 tomato
2 tbsp tomato puree is equal to 1 tomato.

Strawberry cups by shireen

                           Strawberry cups


Ingredients
Strawberries chopparized 1 cup
Caster sugar 4 tbsp
Chilled cream 1 cup
Milk powder 3 tbsp
Strawberry Jelly 1 packet



Method
Beat 1 cup chilled cream until stiff peaks form.
Add 4tbsp sugar with 1 packet Strawberry Jelly and beat well.
Add 3tbsp milk powder and chopperized Strawberries .Mix well
Refrigerate till chilled.
Garnish with cream and serve
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Strawberry chiffon pie by shireen

                  Strawberry chiffon pie

Ingredients for pie base
Digestive biscuit 8 ounces crushed
Butter 4 ounces melted
Ingredients for filling
Strawberries 250 gm chopped
Caster sugar 8 ounces
Gelatin 1 tbsp heaped
Egg whites 3
Whipped cream 1 cup


Method for base
1. Crush the biscuits with a rolling pin and mix with melted butter
2. Line the biscuit crust with an 8 inche flan tin
3. In a saucepan mix 3 ounces sugar with gelatin along with ½ the strawberry puree in a sauce pan
4. Bring to a boil for 2 minutes, remove and cool.
5. In another sauce pan boil the reaming puree with 3 ounces sugar, and cook for 2 minutes and remove
6. Beat the egg whites till stiff add in the remaining 2 ounce sugar, fold in the strawberry and gelatin puree, also fold in the whipped cream
7. Pour this mixture onto the biscuit base, smoothing the surface.
8. Drizzle the sweetened strawberry on the top and swirl with a knife to combine the 2 mixtures
9. Chill for two hours until set
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