Khoya pudding
Ingredients
Khoya 250 gm
Milk 1 cup
Bread 1 slice
Eggs 4
Green cardamom powder ½ tsp
Saffron ¼ tsp
Cream 4 tbsp
Caster sugar ½ cup
Almonds and pistachio sliced 3 tbsp
Method
In a blender put khoya, milk, bread, eggs, sugar, cream, cardamom powder, saffron, blend for 1 minute, and transfer mixture to an oven proof dish, sprinkle almonds and pistachio on top, baked in a preheated oven 180 degree C for 25 minutes, until mixture is set.
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KHOYA recipe
all u need is full fat fresh milk , not the tetra pack one and bring it to boil , it is preferable to use non stick pan for this, once it has boiled , now reduce heat and keep it to medium and keep simmering and stirring every few minutes so... that it won't stick to sides or bottom , this way it will reduce and wat will be left wud be khoya , milk solids and fat, it will take the shape of lump, u can also use powder milk if u cannot hav fresh milk , just use full fat milk powder and reconstitute milk as instructions on pack ,make one liter and follow same procedure.
Monday, 13 May 2013
Chicken Lachha Biryani by shireen
Chicken Lachha Biryani
Ingredients
Boneless chicken (cut into juliennes)½ kg
Onion sliced 1 cup
Yogurt 1 cup
Yellow color pinch
Capsicum (cut into juliennes)1
Carrots (cut into juliennes)1
Lemon (cut in round slices)1
Tomato (cut into juliennes)2
Green chilies (length wise sliced)4
Rice (boil with 2 tbsp salt till ¾ done)½ kg
Oil ¾ cup
Mint leaves 15 to 20
Salt 1 tsp heaped
Ginger garlic paste 2 tsp
Kewra water 1 tbsp
White cumin crushed 2 tsp
Chili powder 2 tsp
All spice ½ tsp heaped
Turmeric ½ tsp
Black cumin whole ½ tsp
Chopped coriander leaves 2 tbsp
Method
Heat ¾ cup oil, fry 1 cup onion till light golden, add ½ tsp black cumin with 2 tsp ginger garlic paste, 2 tsp chili powder, 1 tsp salt, ½ tsp turmeric, 2 tsp white cumin seeds and fry adding little water, now add ½ kg chicken juliennes, fry for 5 minutes, add 1 cup yogurt with 1 capsicum, 1 carrots, and 2 tomatoes cut into juliennes. Cook till chicken tender. Remove and add 2 tbsp chopped coriander leaves, 4 green chilies, 15 to 20 mint leaves, ½ tsp all spice. In a pan spread one layer of ½ kg boiled rice, then cooked chicken mixture. Spread some hara masala, 1 sliced lemon, top with reaming rice. Lastly add 1 tbsp kewra water mixed with pinch of yellow color, simmer for 15 minutes.
Ingredients
Boneless chicken (cut into juliennes)½ kg
Onion sliced 1 cup
Yogurt 1 cup
Yellow color pinch
Capsicum (cut into juliennes)1
Carrots (cut into juliennes)1
Lemon (cut in round slices)1
Tomato (cut into juliennes)2
Green chilies (length wise sliced)4
Rice (boil with 2 tbsp salt till ¾ done)½ kg
Oil ¾ cup
Mint leaves 15 to 20
Salt 1 tsp heaped
Ginger garlic paste 2 tsp
Kewra water 1 tbsp
White cumin crushed 2 tsp
Chili powder 2 tsp
All spice ½ tsp heaped
Turmeric ½ tsp
Black cumin whole ½ tsp
Chopped coriander leaves 2 tbsp
Method
Heat ¾ cup oil, fry 1 cup onion till light golden, add ½ tsp black cumin with 2 tsp ginger garlic paste, 2 tsp chili powder, 1 tsp salt, ½ tsp turmeric, 2 tsp white cumin seeds and fry adding little water, now add ½ kg chicken juliennes, fry for 5 minutes, add 1 cup yogurt with 1 capsicum, 1 carrots, and 2 tomatoes cut into juliennes. Cook till chicken tender. Remove and add 2 tbsp chopped coriander leaves, 4 green chilies, 15 to 20 mint leaves, ½ tsp all spice. In a pan spread one layer of ½ kg boiled rice, then cooked chicken mixture. Spread some hara masala, 1 sliced lemon, top with reaming rice. Lastly add 1 tbsp kewra water mixed with pinch of yellow color, simmer for 15 minutes.
break fast by shireen
Mexican omelet
Ingredients:
Eggs3 (beaten)
Onion chopped2 tbsp
Capsicum 1 tbsp (chopped)
Tomato1 tbsp (chopped)
Sweet corn2 tbsp
Green chilies 2 chopped)
Coriander leaves1 tbsp (chopped)
Tikka chunks 2 tbsp (chopped)
Cottage cheese crumbled2 tbsp
Salt ½ tsp
Black pepper ½ tsp
Crushed red pepper½ tsp
Oil1 tbsp
Method:
Beat eggs well with salt, black pepper, crushed red pepper, spread in fry pan top with vegetables chicken and cottage cheese fold over cook till done .Serve with toasted brown bread
YES U CAN USE CHEDDAR instead of cottage cheese
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Chicken omelet
Ingredients
Chicken breast cut into tiny cubes 1
Salt ¼ tsp
Black pepper ¼ tsp
Tomato chopped into tiny cubes 1
Coriander leaves 1 tbsp
Green chilies chopped 1
Eggs 3 beaten
Oil ¼ cup
Method
Marinate chicken pieces with ¼ tsp salt, black pepper and cook in 1 tsp oil, keep aside, beat 3 eggs add salt and pepper to taste with 1 tbsp chopped coriander leaves,1 chopped green chilies, heat oil in a frying pan pour the beaten egg mixture and roll the pan to spread the egg evenly, sprinkle chicken and 1 chopped tomato cubes , cook on low flame till set, flip the omelet and cook the other side for few seconds, fold and serve.
note it was fluffy because she used elecric beater to beat egg whites first and then added yolks to it /////////////////////
French toast
Ingredients
Eggs beaten 3
Milk¾ cup
Castor sugar 4 tbsp
Vanilla essence 1 tsp
Bread slices 6
Oil for frying
Method
Beat together eggs, milk sugar and vanilla essence. Dip bread slices into egg mixture and shallow fry till golden. Serve with honey.
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Ingredients:
Eggs3 (beaten)
Onion chopped2 tbsp
Capsicum 1 tbsp (chopped)
Tomato1 tbsp (chopped)
Sweet corn2 tbsp
Green chilies 2 chopped)
Coriander leaves1 tbsp (chopped)
Tikka chunks 2 tbsp (chopped)
Cottage cheese crumbled2 tbsp
Salt ½ tsp
Black pepper ½ tsp
Crushed red pepper½ tsp
Oil1 tbsp
Method:
Beat eggs well with salt, black pepper, crushed red pepper, spread in fry pan top with vegetables chicken and cottage cheese fold over cook till done .Serve with toasted brown bread
YES U CAN USE CHEDDAR instead of cottage cheese
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Chicken omelet
Ingredients
Chicken breast cut into tiny cubes 1
Salt ¼ tsp
Black pepper ¼ tsp
Tomato chopped into tiny cubes 1
Coriander leaves 1 tbsp
Green chilies chopped 1
Eggs 3 beaten
Oil ¼ cup
Method
Marinate chicken pieces with ¼ tsp salt, black pepper and cook in 1 tsp oil, keep aside, beat 3 eggs add salt and pepper to taste with 1 tbsp chopped coriander leaves,1 chopped green chilies, heat oil in a frying pan pour the beaten egg mixture and roll the pan to spread the egg evenly, sprinkle chicken and 1 chopped tomato cubes , cook on low flame till set, flip the omelet and cook the other side for few seconds, fold and serve.
note it was fluffy because she used elecric beater to beat egg whites first and then added yolks to it /////////////////////
French toast
Ingredients
Eggs beaten 3
Milk¾ cup
Castor sugar 4 tbsp
Vanilla essence 1 tsp
Bread slices 6
Oil for frying
Method
Beat together eggs, milk sugar and vanilla essence. Dip bread slices into egg mixture and shallow fry till golden. Serve with honey.
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Nathiya Gali Chargha by shireen
Nathiya Gali Chargha
Ingredients
Whole Chicken 1 kg
Button red chilies20
Yogurt 1 cup
Ghee ¾ cup
White cumin 1 tsp
Green cardamom powder ½ tsp
Turmeric ½ tsp
Ginger garlic paste3 tsp
Coriander seeds2 tbsp
All spice 1 ½ tsp
Salt 1 ½ tsp heaped
Method
Dry roast 2 tbsp coriander seeds, 20 button red chili and 1 tsp cumin seeds and grind finely, marinate 1 kg chicken with 3 tsp ginger garlic paste, ¾ cup ghee, 1 cup yogurt, ½ tsp turmeric, ½ tsp cardamom powder, 1 ½ tsp salt and roasted ground spices. Mix very well in the chicken, leave it for 2 hours, put chicken in a pan and simmer on low flame till done and golden brown on both the sides.
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Ingredients
Whole Chicken 1 kg
Button red chilies20
Yogurt 1 cup
Ghee ¾ cup
White cumin 1 tsp
Green cardamom powder ½ tsp
Turmeric ½ tsp
Ginger garlic paste3 tsp
Coriander seeds2 tbsp
All spice 1 ½ tsp
Salt 1 ½ tsp heaped
Method
Dry roast 2 tbsp coriander seeds, 20 button red chili and 1 tsp cumin seeds and grind finely, marinate 1 kg chicken with 3 tsp ginger garlic paste, ¾ cup ghee, 1 cup yogurt, ½ tsp turmeric, ½ tsp cardamom powder, 1 ½ tsp salt and roasted ground spices. Mix very well in the chicken, leave it for 2 hours, put chicken in a pan and simmer on low flame till done and golden brown on both the sides.
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Burger and French fries pot by Shireen Anwer
Shireen Anwer Burger and French fries pot
Ingredients
Beef mince ½ kg
Onion 1 cup chopped
Flour 2 tbsp
Tomato puree ½ cup
Cheddar cheese 1 cup
Frozen French fries 2 cups
Salt 1 tsp
Crushed red pepper 1 tsp
Black pepper ½ tsp
Mustard powder ½ tsp
Wooster shier sauce 2 tbsp
Method
Heat oil add onion fry for 5 minutes till soft add beef with salt, pepper, mustard, Wooster shier sauce and tomato puree, cover and cook till beef tender add flour and mix well, cook for 1 minute and remove in a greased casserole, sprinkle with cheddar cheese arrange frozen fries over beef in single layer bake uncovered for 20 minutes until fries golden brown.
Assorted Fries
Ingredients for fries
Potatoes 1 kg
Salt 1 ½ tsp
Corn flour hand full
Method
Peel and slice 1 kg potatoes in medium size fingers, soak in salted water, boil till half done for 5 minutes, remove and add handful of corn flour to coat well, heat oil, deep fry fingers on high flame till crisp and golden, serve with sauces of your choice.
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Ingredients
Beef mince ½ kg
Onion 1 cup chopped
Flour 2 tbsp
Tomato puree ½ cup
Cheddar cheese 1 cup
Frozen French fries 2 cups
Salt 1 tsp
Crushed red pepper 1 tsp
Black pepper ½ tsp
Mustard powder ½ tsp
Wooster shier sauce 2 tbsp
Method
Heat oil add onion fry for 5 minutes till soft add beef with salt, pepper, mustard, Wooster shier sauce and tomato puree, cover and cook till beef tender add flour and mix well, cook for 1 minute and remove in a greased casserole, sprinkle with cheddar cheese arrange frozen fries over beef in single layer bake uncovered for 20 minutes until fries golden brown.
Assorted Fries
Ingredients for fries
Potatoes 1 kg
Salt 1 ½ tsp
Corn flour hand full
Method
Peel and slice 1 kg potatoes in medium size fingers, soak in salted water, boil till half done for 5 minutes, remove and add handful of corn flour to coat well, heat oil, deep fry fingers on high flame till crisp and golden, serve with sauces of your choice.
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Zaffrani Sabz Biryani by shireen
Zaffrani Sabz Biryani
Ingredients
Boiled Rice ½ kg
Onion sliced 1
Potatoes cut into small cubes2 large
Carrots cut into round slices2
French beans cut into 1 inch piece20
Peas 1 cup
Cauliflower 1 cup
Oil ½ cup
Hot milk ¼ cup
Yogurt 1 ½ cup
Kewra water 1 tsp
Mint leaves chopped 1 tbsp
Whole spices1 tbsp
Lemon juice 1 tbsp
Saffron ½ tsp
Black cumin seeds ½ tsp
Turmeric ½ tsp
Saffron ½ tsp
Chili powder 2 tsp
Salt 2 tsp
Milk2 tbsp
Chopped coriander leaves 2 tbsp
Ginger garlic paste 2 tbsp
Method
Boil ½ kg rice with 2 tbsp salt, ½ tsp turmeric, 1 tbsp whole spices and1 tbsp lemon juice till ½ done. Remove in a tray and sprinkle ½ tsp saffron on rice, mix gently.
Heat ½ cup oil add ½ tsp black cumin with 1 sliced onion and fry till dark golden, add 2 tbsp ginger garlic paste, 2 tsp chili powder, 2 tsp salt along with all the chopped vegetables, fry well adding in little little water, lower heat and let it cook till tender, then add ½ yogurt mixture, mix and remove.
To assemble
In a pan spread half vegetables, then half rice, spoon 4 tbsp yogurt mixture then repeat with vegetable layer, spread rice, spoon reaming mixture on top, cover and put on dum on low flame for 15 minutes.
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Ingredients
Boiled Rice ½ kg
Onion sliced 1
Potatoes cut into small cubes2 large
Carrots cut into round slices2
French beans cut into 1 inch piece20
Peas 1 cup
Cauliflower 1 cup
Oil ½ cup
Hot milk ¼ cup
Yogurt 1 ½ cup
Kewra water 1 tsp
Mint leaves chopped 1 tbsp
Whole spices1 tbsp
Lemon juice 1 tbsp
Saffron ½ tsp
Black cumin seeds ½ tsp
Turmeric ½ tsp
Saffron ½ tsp
Chili powder 2 tsp
Salt 2 tsp
Milk2 tbsp
Chopped coriander leaves 2 tbsp
Ginger garlic paste 2 tbsp
Method
Boil ½ kg rice with 2 tbsp salt, ½ tsp turmeric, 1 tbsp whole spices and1 tbsp lemon juice till ½ done. Remove in a tray and sprinkle ½ tsp saffron on rice, mix gently.
Heat ½ cup oil add ½ tsp black cumin with 1 sliced onion and fry till dark golden, add 2 tbsp ginger garlic paste, 2 tsp chili powder, 2 tsp salt along with all the chopped vegetables, fry well adding in little little water, lower heat and let it cook till tender, then add ½ yogurt mixture, mix and remove.
To assemble
In a pan spread half vegetables, then half rice, spoon 4 tbsp yogurt mixture then repeat with vegetable layer, spread rice, spoon reaming mixture on top, cover and put on dum on low flame for 15 minutes.
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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.
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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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