KUlfa Recepie
Ingredients:
200 g cream
2 Bread Slices ( bread slices without the crust for an even texture) 2 large bread slices,or 3 small ones
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 Them
that is done
note make sure when u put evaporated milk in the blender its chilled
u can also make it in air tight plastic box and then freeze it and then cut accordingly
note
if don't get evaporated milk then i took almost 3 cups of normal
milk then bolied it until i was left with 1 cup of milk n i made this
kulfa with same rest of the ingredients it was
awesomeeeeeeeeeeeeeeeeeeeeeeee..blv me
Monday 10 December 2012
Mexicana chicken BY SHIREEN
Mexicana chicken
1 egg white
1/2 kg boneless chicken in cubes
1 Shan Chicken manchurian
1/4 cup oil
1 tsp garlic paste
2 Tbsp chilli sauce
4 Tbsp tomato ketchup
1 capsicum in cubes
1 tomato in 8
1 onion in 4 then seperate
Marinate chicken with egg white, chicken and full packet of Chicken Manchurian seasoning. Set aside for 15 minutes
Heat oil in pan, add garlice paste and stir well. Add chicken and stirfry till cooked. Add sauces and stir well. Add vegetables, and mix well so all vegetables are coated in sauce.
Transfer to serving plate and serve with egg fried rice or masala rice.
1 egg white
1/2 kg boneless chicken in cubes
1 Shan Chicken manchurian
1/4 cup oil
1 tsp garlic paste
2 Tbsp chilli sauce
4 Tbsp tomato ketchup
1 capsicum in cubes
1 tomato in 8
1 onion in 4 then seperate
Marinate chicken with egg white, chicken and full packet of Chicken Manchurian seasoning. Set aside for 15 minutes
Heat oil in pan, add garlice paste and stir well. Add chicken and stirfry till cooked. Add sauces and stir well. Add vegetables, and mix well so all vegetables are coated in sauce.
Transfer to serving plate and serve with egg fried rice or masala rice.
CHICKEN FAJITA WRAPS BY SHIREEN
CHICKEN FAJITA WRAPS
INGREDIENTS
• Maida (Flour) 2 cups
• Wheat flour 1 cup
• Baking powder 1 tsp
• Oil ¼ cup
• Salt 1tsp
• Lukewarm water for kneading
• Chicken 2 cups shredded sliced thinly
• Ginger /garlic paste 1 tsp
• Salt 1 tsp
• Red chilli powder 1 tsp
• Coarsely grinded cumin seeds 1 tsp
• Lemon juice 2 tbsp
• Onion rings thick slices
• Bell pepper 1 slices
• Tomato 1 slices
• Jalapeno peppers as req
• Cream cheese 2tbsp
• Cheddar cheese 4 tbsp
METHOD
Mix both flours , add salt oil and baking powder , and now knead with lukewarm water . roll out and cook on griddle like chapattis, keep aside
Mix ginger garlic ,cumin, lemon juice,salt and red chilli in chicken and heat oil in skillet and cook , when almost done ,add thickly sliced onions , bell pepper as well as tomatoes ,cook them stirring once or twice , do not cook vegetables a lot just 2 or 3 mins.
Now spread one tbsp of cream cheese on tortillas , on top of that spread salsa , and place some of the prepared chicken filling , some cheddar cheese , roll /wrap them , heat a grill and toast them for 3.5 mins each side , slice in half. Serve.
A delicious salsa recipe made with fresh ingredients.
Ingredients:
3 tablespoons finely chopped onion
2 small cloves garlic, minced
3 large ripe tomatoes, peeled and seeds removed, chopped
2 hot chile peppers, finely chopped
2 to 3 tablespoons minced coriander fresh
1 1/2 to 2 tablespoons lemon juice
salt and pepper
Preparation:
Put chopped onion and garlic in a strainer; pour 2 cups boiling water over them then let drain thoroughly. Discard water. Cool.
Combine onions and garlic with chopped tomatoes, peppers, coriander, lemon juice, salt, and pepper. Refrigerate for 2 to 4 hours to blend flavors.
Makes about 2 cups of salsa.
note we don't have 2 cook onion.garlic, chop tomatoes etc... in salsa recipe
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CHICKEN FAJITA WRAPS
INGREDIENTS
• Maida (Flour) 2 cups
• Wheat flour 1 cup... See More
• Baking powder 1 tsp
• Oil ¼ cup
• Salt 1tsp
• Lukewarm water for kneading
• Chicken 2 cups shredded sliced thinly
• Ginger /garlic paste 1 tsp
• Salt 1 tsp
• Red chilli powder 1 tsp
• Coarsely grinded cumin seeds 1 tsp
• Lemon juice 2 tbsp
• Onion rings thick slices
• Bell pepper 1 slices
• Tomato 1 slices
• Jalapeno peppers as req
• Chream cheese 2tbsp
• Cheddar cheese 4 tbsp
METHOD
Mix both flours , add salt oil and baking powder , and now knead with lukewarm water . roll out and cook on griddle like chapattis, keep aside
Mix ginger garlic ,cumin, lemon juice,salt and red chilli in chicken and heat oil in skillet and cook , when almost fdone ,add thickly sliced onions , bell pepper as well as tomatoes ,cook them stirring once or twice , do not cook vegetables alot just 2 or 3 mins.
Now spread one tbsp of cream cheese on tortillas , on top of that spread salsa , and place some of the prepared chicken filling , some cheddar cheese , roll /wrap them , heat a grill and toast them for 3.5 mins each side , slice in half. Serve.
Chicken filling.
Mix ginger garlic ,cumin, lemon juice,salt and red chilli in chicken and heat oil in skillet and cook , when almost done ,add thickly sliced onions , bell pepper as well as tomatoes ,cook them stirring once or twice , do not cook vegetables alot just 2 or 3 mins.
Salsa
2 Grated tomatoes
1 sliced tomato
2tbsp ketchup
1 tsp salt
1tsp red chilli flakes
1 capsicum
1 onion
Spanish Chicken by shireen
Spanish Chicken
Marinate
2 cups boneless chicken cut into strips
1 egg white - slightly beaten
1 Packet Shan Chinese Sweet and Sour mix
4 Tbsp ketchup
2 Tbsp chilli garlic sauce
1 tsp chilli powder
1 Tbsp Ginger sliced
1/2 cup oil
1/2 cup spring onion chopped
1 capsicum - thinly sliced
1 tomato - cit in thin strips
Parsley to garnish
Marinate chicken, egg white and sweet an sour mix for 15 minutes.
Heat oil, add chicken and marinate and stir well. Once chicken has gone white, add chilli powder, chilli garlic sauce, ketchup and water. Stir well. Add capsicum, Ginger, tomato and spring onions. Stir well and serve on a platter of boiled rice. Sprinkle with parsley and serve with fries and sliced boiled egg.
Enjoy
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spanish chicken
Spanish Chicken Ingredients Chicken (Bone less) 2 cup sliced Capsicum 1 juliennes Tomato 1 juliennes Chili powder 1 tsp Garlic paste 1 tsp Ketchup ½ cup Chili garlic 2 tbsp Spring onion ½ cup chopped Egg white 1 Oil ½ cup Shan Chinese Swe...et And sour Seasoning Mix 1 sachet Method Combine 3 tbsp Shan Chinese Sweet & Sour Seasoning Mix, egg white, meat and 1 tbsp oil. Set aside for 15 minutes. Mix remaining Shan Chinese sweet and sour seasoning mix, 1 tsp chili powder, 2 tbsp chili garlic sauce and ½ cup tomato ketchup in 1 cup of water. Blend well and set aside. Heat ½ cup oil in a wok. Add garlic paste, Stir fry meat on high heat for 1 minute. Add vegetables and stir fry for 2 minutes. Stir continuously. Add the dissolved Shan Chinese sweet and sour seasoning mix and cook on low heat until sauce thickens. Stir continuously. Stir continuously; serve with Shan egg fried rice
Marinate
2 cups boneless chicken cut into strips
1 egg white - slightly beaten
1 Packet Shan Chinese Sweet and Sour mix
4 Tbsp ketchup
2 Tbsp chilli garlic sauce
1 tsp chilli powder
1 Tbsp Ginger sliced
1/2 cup oil
1/2 cup spring onion chopped
1 capsicum - thinly sliced
1 tomato - cit in thin strips
Parsley to garnish
Marinate chicken, egg white and sweet an sour mix for 15 minutes.
Heat oil, add chicken and marinate and stir well. Once chicken has gone white, add chilli powder, chilli garlic sauce, ketchup and water. Stir well. Add capsicum, Ginger, tomato and spring onions. Stir well and serve on a platter of boiled rice. Sprinkle with parsley and serve with fries and sliced boiled egg.
Enjoy
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spanish chicken
Spanish Chicken Ingredients Chicken (Bone less) 2 cup sliced Capsicum 1 juliennes Tomato 1 juliennes Chili powder 1 tsp Garlic paste 1 tsp Ketchup ½ cup Chili garlic 2 tbsp Spring onion ½ cup chopped Egg white 1 Oil ½ cup Shan Chinese Swe...et And sour Seasoning Mix 1 sachet Method Combine 3 tbsp Shan Chinese Sweet & Sour Seasoning Mix, egg white, meat and 1 tbsp oil. Set aside for 15 minutes. Mix remaining Shan Chinese sweet and sour seasoning mix, 1 tsp chili powder, 2 tbsp chili garlic sauce and ½ cup tomato ketchup in 1 cup of water. Blend well and set aside. Heat ½ cup oil in a wok. Add garlic paste, Stir fry meat on high heat for 1 minute. Add vegetables and stir fry for 2 minutes. Stir continuously. Add the dissolved Shan Chinese sweet and sour seasoning mix and cook on low heat until sauce thickens. Stir continuously. Stir continuously; serve with Shan egg fried rice
chicken karahi by shireen
chicken karahi
Ingredients:
Chicken 1kg 16 pcs
Ginger paste 1tbsp
Garlic paste 1tbsp
Tomatoes 4-5 chopped
Salt 11/2 tsp
Red chilli powder 2tbsp
Cumin roasted and grounded-(Zeera bhuna hua aur pisa hua) 1tbsp
Ginger Julian 2tbsp
Coriander finely chopped half bunch
Green chillies 6-8
Method:
-Put half cup of water in a wok add ginger and garlic paste
-now add chicken tomatoes and salt and cover the lid let it cook
-when tomatoes are cooked add red chilli powder mix it well and again cover for 5 min
-after 5 min add 1/2 cup of oil cumin powder, ginger cut in Julian coriander and green chillies
-cover the lid and cook for 10 min on low flame.
///////////////////////////////////////////////
Chicken Karahi
1/2 cup water
1 Tbsp Shan Ginger/garlic paste
1 kg chicken cut into 16 pieces (1-3/4 kg live weight)
4 large/6 small tomatoes sliced thinly
1-1/2 tsp salt
2 tsp red chilli powder
1 Tbsp roasted cumin powder
6 green chillies - whole
2 Tbsp Ginger cut into thin strips
1/2 bunch green corriander chopped
1/2 cup oil
Place water in pan, add Ginger/garlic paste and stir. Add chicken, tomato slices, and salt. Stir, cover and cook until tomatoes are soft. Once tomatoes are ready add chilli powder, stir and cover again. Cook for another 5 mins add oil, cumin, Ginger strips, green chillies and corriander. Cook on low for 10 minutes then place in serving dish. Garnish with more green corriander and serve with hot naan.
Enjoy.
note add oil in last Aunty said this was a different way of making - starting with water and finishing with oil.
most of the famous dhaba and restuarant chefs use oil in the end or slowly and gradually during the cooking. It's the best method to fry.
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Shireen Anwer Chicken karhai
Ingredients
Chicken 1 kg (cut into 16 pieces)
Tomato 5 (chopped)
Green chilies 6
Ginger garlic paste 1 tbsp
Ginger 2 tbsp thinly slice
Red chili powder 2 tsp heaped
Salt 1 ½ tsp
Cumin seeds 1 tbsp (coarsely grinded)
Coriander leaves ½ bunch chopped
Method:
Put 1 tbsp ginger garlic paste with ½ cup water in wok then add 1 kg chicken cover and cook for 5 minutes then add 5chopped tomatoes, 6green chilies chopped cover and cook for 10 minutes then add 2 tsp heaped chili powder, salt cook till tomatoes are tender lastly add oil, 1 tbsp cumin, 2 tbsp ginger thinly sliced, and ½ bunch chopped coriander leaves mix well and remove. Serve with Nan.
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Dhaba Karahi
Ingredients
Chicken 1 kg
Tomatoes 1 kg
Green chilies 10
Ghee 1 cup heaped
Dried fenugreek leaves1 tbsp
Garlic paste 1 tbsp
Ginger sliced2 tbsp
Crushed red pepper1 ½ tsp
Salt1 ½ tsp
Method
Heat 1 cup ghee in a wok, fry chicken for 15 minutes till light golden, remove chicken and keep aside, add 1 kg whole tomatoes, cover and leave for 5 minutes till soft, remove the skin of tomatoes, add in 1 tbsp garlic paste, 1 ½ tsp salt, 1 ½ tsp crushed red pepper with chicken, cover and cook till chicken and tomatoes tender. Fry well, lastly add 10 green chilies, 2 tbsp sliced ginger, 1 tbsp fenugreek leaves and simmer till done, serve with Naan.
Ingredients:
Chicken 1kg 16 pcs
Ginger paste 1tbsp
Garlic paste 1tbsp
Tomatoes 4-5 chopped
Salt 11/2 tsp
Red chilli powder 2tbsp
Cumin roasted and grounded-(Zeera bhuna hua aur pisa hua) 1tbsp
Ginger Julian 2tbsp
Coriander finely chopped half bunch
Green chillies 6-8
Method:
-Put half cup of water in a wok add ginger and garlic paste
-now add chicken tomatoes and salt and cover the lid let it cook
-when tomatoes are cooked add red chilli powder mix it well and again cover for 5 min
-after 5 min add 1/2 cup of oil cumin powder, ginger cut in Julian coriander and green chillies
-cover the lid and cook for 10 min on low flame.
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Chicken Karahi
1/2 cup water
1 Tbsp Shan Ginger/garlic paste
1 kg chicken cut into 16 pieces (1-3/4 kg live weight)
4 large/6 small tomatoes sliced thinly
1-1/2 tsp salt
2 tsp red chilli powder
1 Tbsp roasted cumin powder
6 green chillies - whole
2 Tbsp Ginger cut into thin strips
1/2 bunch green corriander chopped
1/2 cup oil
Place water in pan, add Ginger/garlic paste and stir. Add chicken, tomato slices, and salt. Stir, cover and cook until tomatoes are soft. Once tomatoes are ready add chilli powder, stir and cover again. Cook for another 5 mins add oil, cumin, Ginger strips, green chillies and corriander. Cook on low for 10 minutes then place in serving dish. Garnish with more green corriander and serve with hot naan.
Enjoy.
note add oil in last Aunty said this was a different way of making - starting with water and finishing with oil.
most of the famous dhaba and restuarant chefs use oil in the end or slowly and gradually during the cooking. It's the best method to fry.
///////////////////////////
Shireen Anwer Chicken karhai
Ingredients
Chicken 1 kg (cut into 16 pieces)
Tomato 5 (chopped)
Green chilies 6
Ginger garlic paste 1 tbsp
Ginger 2 tbsp thinly slice
Red chili powder 2 tsp heaped
Salt 1 ½ tsp
Cumin seeds 1 tbsp (coarsely grinded)
Coriander leaves ½ bunch chopped
Method:
Put 1 tbsp ginger garlic paste with ½ cup water in wok then add 1 kg chicken cover and cook for 5 minutes then add 5chopped tomatoes, 6green chilies chopped cover and cook for 10 minutes then add 2 tsp heaped chili powder, salt cook till tomatoes are tender lastly add oil, 1 tbsp cumin, 2 tbsp ginger thinly sliced, and ½ bunch chopped coriander leaves mix well and remove. Serve with Nan.
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Dhaba Karahi
Ingredients
Chicken 1 kg
Tomatoes 1 kg
Green chilies 10
Ghee 1 cup heaped
Dried fenugreek leaves1 tbsp
Garlic paste 1 tbsp
Ginger sliced2 tbsp
Crushed red pepper1 ½ tsp
Salt1 ½ tsp
Method
Heat 1 cup ghee in a wok, fry chicken for 15 minutes till light golden, remove chicken and keep aside, add 1 kg whole tomatoes, cover and leave for 5 minutes till soft, remove the skin of tomatoes, add in 1 tbsp garlic paste, 1 ½ tsp salt, 1 ½ tsp crushed red pepper with chicken, cover and cook till chicken and tomatoes tender. Fry well, lastly add 10 green chilies, 2 tbsp sliced ginger, 1 tbsp fenugreek leaves and simmer till done, serve with Naan.
Apple pie by shireen
Apple pie
Short crust pastry
3 cups flour
1 tsp baking powder
1/2 tsp cinnamon powder
8 Tbsp butter
8 Tbsp sugar
1 egg - seperated - keep both parts seperated
Chilled water - as required
Preheat oven to 180 degrees
In a bowl, sift flour and baking powder together. Add cinnamon, sugar, butter and egg yolk. Using your fingertips mix butter into dough so that mix looks like breadcrumbs. Slowly add chilled water to dough and mix so you have a ball of dough.
Divide dough into half with one half slight bigger than the other. Pit smaller amount of dough in s bowl and set aside. This will ne the top of the pie.
Roll out bigger piece if dough and line a 9 inch pie tin. Remove excess dough and prick base with a fork. Put in centre of oven to cook for 15 minutes with no filling (this is called blind baking). Remove pastry and set aside.
Filling
1 kg apples - peeled and cut in chunks ( keep in a bowl of water with salt and lemon juice to prevent apples going brown
8 Tbsp sugar
1 tsp cinnamon
2 Tbsp lemon juice
1 Tbsp butter
1 Tbsp cornflour.
Add all filling ingredients (except for cornflour) and cook over medium heat.
Cook for 10 minutes then stir in cornflour until it just starts to thicken. It shouldn't be too thick. Allow mix to cool slightly.
Roll out dough for top of pie - not too thin - and cut 1/2 inch strips with pizza wheel or knife. Fill base of pie with filling. Place strips of dough on top of filling in 1 direction - leaving a gap the same size as the strip of dough between dough strips Turn pie and put strips in opposite direction - leaving gaps again.
This should give you a criscross pattern. With leftover strips go around edge of pie. Press down on top slightly. Brush well with egg white and return to centre of oven and cook for 25 minutes.
Serve with icecream
note brushed egg white on the pastry base before blind baking n then brushed beaten egg white on top pastry strips...then baked...plz do check
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Apple Pie
Ingredients for pastry
Flour 3 cups
Butter 8 ounce
Baking powder 1tsp leveled...
Sugar 4 ounce...
Egg yolk 1
Cinnamon powder ½ tsp
Ingredients for filling
Apples 1 kg
Sugar 4 ounce
Butter 2 ounce
Lemon juice 2tbsp
Cinnamon ¼ tsp
Corn flour 1tbsp
Method for pastry
Sift flour and baking powder, add in cinnamon caster sugar, rub in butter, add in yolk, mix and knead with chilled water to bind the dough, divide the dough into 2. Roll one portion and line a nine inch pie plate. Prick bottom with fork and bake for 15 minutes on 180 degrees till half done.
Method for filling
Peel and slice apples, put in saucepan with lemon juice, sugar, butter cinnamon and cook, cover for 10 minutes, and add in corn flour cook till mixture looks syrupy. Remove and pour filling in the half baked pie shell. With the left over dough, roll dough and spread over filling, brush with beaten egg. Sprinkle two table spoon sugars on top. Bake for 25 minutes till golden, serve with ice cream
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Apple pie
Short crust pastry
3 cups flour
1 tsp baking powder
1/2 tsp cinnamon powder... See More
8 Tbsp butter
8 Tbsp sugar
1 egg - seperated - keep both parts seperated
Chilled water - as required
Preheat oven to 180 degrees
In a bowl, sift flour and baking powder together. Add cinnamon, sugar, butter and egg yolk. Using your fingertips mix butter into dough so that mix looks like breadcrumbs. Slowly add chilled water to dough and mix so you have a ball of dough.
Divide dough into half with one half slight bigger than the other. Pit smaller amount of dough in s bowl and set aside. This will ne the top of the pie.
Roll out bigger piece if dough and line a 9 inch pie tin. Remove excess dough and prick base with a fork. Put in centre of oven to cook for 15 minutes with no filling (this is called blind baking). Remove pastry and set aside.
Filling
1 kg apples - peeled and cut in chunks ( keep in a bowl of water with salt and lemon juice to prevent apples going brown
8 Tbsp sugar
1 tsp cinnamon
2 Tbsp lemon juice
1 Tbsp butter
1 Tbsp cornflour.
Add all filling ingredients (except for cornflour) and cook over medium heat.
Cook for 10 minutes then stir in cornflour until it just starts to thicken. It shouldn't be too thick. Allow mix to cool slightly.
Roll out dough for top of pie - not too thin - and cut 1/2 inch strips with pizza wheel or knife. Fill base of pie with filling. Place strips of dough on top of filling in 1 direction - leaving a gap the same size as the strip of dough between dough strips Turn pie and put strips in opposite direction - leaving gaps again.
This should give you a criscross pattern. With leftover strips go around edge of pie. Press down on top slightly. Brush well with egg white and return to centre of oven and cook for 25 minutes.
Serve with icecream
Enjoy
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