malai chicken zub

Malai chicken

Chicken boneless ½ kg
Onion paste 2
Green chili chopped 6
Fresh cream 1 packet
Oil ½ packet
Black pepper crushed 1 tsp
Roasted white cumin powder 1 tsp
Butter 1 tbsp
Ginger paste 2 tbsp
Salt to taste

Method:
In a pan heat ½ cup oil with 1 tbsp butter and fry 2 onion paste till it turn light brown. Then add ½ kg chicken boneless, 2 tbsp ginger paste and salt to taste. When water dries add 1 tsp roasted white cumin powder, 1 tsp black pepper crushed and 6 green chilies to suate. In the end add 1 packet fresh cream and simmer for 5 minutes

fish bbq zu

BBQ fish

Pomfret 4 pieces
Lemon 4
Turmeric 1 tsp
Black pepper crushed 1 tsp
Red chili crushed 1 tbsp
White cumin powder ½ tbsp
White vinegar 2 tbsp
Oil as required
Salt to taste

Method:
First wash pomfret with water and pour 2 tbsp vinegar on it and leave for 5 minutes. Then wash it again and add 4 lemons juice, salt to taste, 1 tsp turmeric , 1 tbsp red chili crushed and ½ tbsp roasted cumin powder and mix well. Heat oil in a grill pan and grill it. Now brush oil on the fish . when fish turns golden brown take it out and serve with chutney.

naan g

Shahi naan
White flour 2 cup
Egg 1
Butter 1 cup
Sugar 1 tsp
Melon seed 1 tbsp
Sesame seed 2 to 3 tbsp
Yeast 1 to 1 ½ tsp
Milk or water for kneading
Salt to taste
Method:
In lukewarm water add 1 to 1 ½ tsp of yeast and 1 tsp of sugar to mix and leave on a side. When its rise, add in a mixing bowl with 2 cup of white flour, salt to taste, 1 tbsp melon seed , 1 cup of butter and as required water or milk to knead and cover it and leave it for 2 to 3 hours. Now make balls and roll it with rolling pin and make marks from finger and bake it in oven for 200c for 8 to 10 minutes to bake. When it changes color take it out and brush with butter and bake again for1 to 2 minutes. Take it out and serve hot.

taftan roti

Tarka

Taftan
Ingredients
Fine wheat flour ½ kg
Ghee ½ cup
Yeast 1 tbsp
Salt ½ tsp
Sugar 2 tbsp
Milk as required



Method
• In a bowl mix together ½ kg fine wheat flour, ½ cup ghee, 2 tbsp sugar, ½ tsp salt and 1 tbsp instant yeast, now knead to dough with milk as required and keep aside for 1 hour.
• Now knead again, make balls, roll each ball and make some little holes using fork in centre.
• Bake in a preheated oven of 200 degrees for 20 minutes.
• Now remove from oven, sprinkle a handful of water, brush with a little ghee on top and serve hot.

luqmi

Luqmi
Ingredients for Dough
Flour 2 cups
Egg 1
Salt ½ tsp
Sugar ½ tsp
Solid ghee 2 tbsp heaped
Warm water 2 tbsp
Water to knead as required
Ingredients for Filling
Mince 250 gm
Onion chopped 1
Ginger garlic paste 1 tsp
Chili powder 1 tsp
Salt 1 tsp
All spice ½ tsp
Coriander leaves and green chilies chopped 2 tbsp
Oil 2 tbsp
Method for Dough
Sieve 2 cups flour rub in 2 tbsp ghee, add 1 egg and mix well, dissolve ½ tsp sugar and ½ tsp salt in 2 tbsp lukewarm water, add this mixture to the flour mixture, mix well and knead to medium smooth dough with water as required, wrap in a plastic bag and keep in fridge for 30 minutes.
Method for Filling
Heat 2 tbsp oil, add 1 chopped onion and fry till light golden, add 1 tsp ginger garlic paste, 1 tsp chili powder and 1 tsp salt, fry well, add 250 gm mince, cover and cook till its own water dries, fry well for 2 minutes, add ½ tsp all spice, 2 tbsp chopped coriander and 2 tbsp green chilies, now remove and keep aside. Make small balls from the dough and roll in to long oval. Put a little filling in the centre, apply little water on the edges, fold and sealed, cut with pastry wheel into square. Deep fry in medium hot oil till light golden. Serve hot.

chicken karahi dry fv

Chicken karahi

chicken 500gms
Ginger paste 1 tsp
Garlic paste 1/2 tsp
Tomatoes 5
Green chillies 4
Oil as required
Salt to taste
Turmeric powder 1/2 tsp
Red chilli powder 1/2 tsp
Garam masala 1 tsp
Fresh coriander 4 tbsps chopped

Heat oil add the ginger and sauté then add the tomatoes and cook for 2 to 3 mins then add the chicken pieces and cook for a few minutes add the turmeric powder cook for a minute then add the red chili powder, salt and cook for a few minutes. Add the slit deseeded green chilies and Garam masala and cook covered till chicken is tender and masala is cooked. Add coriander and serve with slivers of ginger and lemon.

chicken cutlets fv

chicken cutlets

potatoes 4 boiled and mashed
red chilli powder
chicken 150 gms boiled and shredded
capsicum 2 tbsp finely chopped
fresh corriander 1 tbsp chopped
green onion 1 finely chopped
salt
pepper
chedder cheese 2 tbsp grated
mozerella cheese 2 tbsp grated
milk 1 cup
butter 1 tbsp
flour 1 1/2 tbsp
vermicelli as required
egg 1 beaten

season mashed potatoes with red chili powder, salt and pepper and mash well to make it smooth and remove any lumps. In a saucepan melt butter and add the flour cook till fragrant and gradually whisk in the milk to make a thick white sauce. Add the cheddar and mozzarella cheese and season with salt and pepper. To the white sauce add the boiled chicken, capsicum, green onion and coriander and mix well, check seasoning and add salt and pepper accordingly.
Crush vermicelli on a tray. Make round balls out of the potato then flatten it fill the center with the chicken mixture and form into a cutlets making sure the chicken mixture remains in the center of the cutlet. Dip in the beaten egg and roll in the vermicelli to coat evenly. Shallow fry it until golden and serve.

chicken almond soup fv

chicken and almond soup

6 tbsp butter
1 medium onion finely chopped
1/2 tsp ginger paste
1 cup ground almonds
salt to taste
oil as required
black pepper as required
1 fresh green chilli
1 medium carrot
1/2 cup frozen peas
3/4 cup cubed boneless chicken breast
2 cups water
1/2 cup cream
1 cup milk
1 tbsp freshly chopped coriander

melt butter in a cooking pot along with a dash of oil and sauté the onions and ginger until softened. Lower the heat and add the ground almonds, salt, peppercorns, chili, carrot, peas and chicken. Fry for about 10 minutes or until the chicken is cooked. Make sure you keep stirring then add the chopped coriander. Remove from the heat and leave to cool slightly. Blend the mixture in a food processor until almost smooth adding water as required. Pour back into the pan and add the water along with the milk and bring to a boil. Lower the heat and then gradually add the cream and cook gently for another 2 minutes. Serve garnished with some fresh coriander and crusty bread.

chatpata kheema fv

Chat pata keema

Mutton Mince 500 gms
Tomatoes 3
Onion finely chopped 1
Ginger paste 1 ½ tsp
Garlic paste 1 tsp
Green chillies 3
Turmeric 1/2 tsp
Red chilli powder 1/ 2 tsp
Crushed red chillies to taste
Garam masala powder 1/2 tsp
Salt to taste
Caraway seeds 1/2 tsp
Oil as required
Fresh coriander 3 tbsps

Heat oil add the ginger garlic paste along with the onions and sauté for 3 minutes then add the tomatoes and cook for a further 2 minutes then add the mince. Cook till mince changes color then add the turmeric powder and cook for a minute then add the red chili powder and season to taste with salt. Add the chopped green chillies and leave to simmer until meat is tender. Then add the garam masala powder and caraway seeds. Add the fresh coriander and serve with naan.

chilli ches bread fv

chilli cheese bread

green chillies 4 finely chopped
3/4 cup cheddar cheese grated
1/2 cup mozerella cheese grated
6 slices frech loaf
parsely or corriander fresh as required
butter 3 tbsps
crushed red chillies as required

mix the green chillies, chedder and mozerella cheese together along with the butter. spread on the bread slices and srpinkle with crushed red chillies and fresh corriander or parsely and bake in the oven for 5-8 minutes until crisp and cheese has melted

caesar salad

Cesar salad

iceberg 1 head
Parmesan cheese grated 1/4cup
Chicken fillet strips 100 gm
Salt to taste
Pepper to taste
Oregano pinch
Lemon juice 1/2 lemon
Garlic croutons as required

For the salad dressing

Mayonnaise 1/4 cup
Grainy Mustard paste 1 tsp
Grated parmesan 3 tbsp
White vinegar 1/2 tsp
Sour cream 1 tbsp
Salt to taste
Black pepper to taste
Olive oil as required
Garlic ground 1 clove

Whip all ingredients of salad dressing together. Coat chicken with oregano, salt and black pepper and and grill on a pan tilll done. Serve salad with lettuce, croutons, and parmesan topped with the grilled chicken

fried rice

Fried rice

1 1/2 cup rice boiled
Garlic 2 cloves finely chopped
Carrot 1
Green onion 2
Capsicum 1/2
1 egg
Salt to taste
Soya sauce 1 tsp
Chicken cube 1/4
Black pepper to taste
Oil as required

In a wok heat oil add garlic then add carrot cook for 1 minute then add the capsicum and then add the chicken cube cook for a minute then add the soya sauce and seasoning to taste saute and add green onions and rice and toss well. Move the rice to one side then add the beaten egg allow the egg to set and then scramble well and toss into the rice. Mix well and season to taste.

chicken shashlik

Chicken shashlik

Chicken 500 gms cubes
Red chilli powder 1 tsp
Turmeric powder 1/2 tsp
Garlic paste 1 tsp
Ginger paste 1/2 tsp
Salt to taste
Crushed black pepper to taste
Tomato paste 1 tbsp
Yogurt 2 tbsp
Lemon juice 2 tbsp
Chopped coriander 1 tbsp
Oil 2 tsps
Cumin powder 1/4 tsp
Tomatoes 2 cut into squares
Capsicum 1 cut into squares
Potato 1 par boiled cut into cubes
Onion 1 cut into squares

Beat the yogurt, tomato paste, red chilli powder, turmeric powder, salt, pepper, oil, cumin powder and pepper together until well mixed. Add the ginger and garlic paste and mix well. Add the chicken into the marinade add lemon juice and coriander and coat well. Leave chicken in marinade for atleast 1 hour. Soak wooden skewers in cold water. Thread chicken and vegetables onto the skewers and coat with remaining marinade. Grill in the oven, on the griddle or then on a coal grill till cooked and serve with fried rice.

chicken lasagna fv

Chicken lasagna

Lasagna sheets 10
Chicken mince 500 gm
garlic 4 cloves
Oil as required
Onion finely chopped 1
Salt to taste
Crushed black pepper to taste
Cayenne pepper 1/4 tsp
Fresh rosemary 1 tbsp
Mixed Italian herbs 1/4 tsp

Tomato sauce

tomato puree 1 can
Olive oil as required
Garlic 2-3 cloves
Fresh basil 10 leaves
Oregano fresh 1 tbsp
Salt to taste
Black pepper to taste
Sugar 1/4 tsp
Vinegar few drops

White sauce
Butter 2 tbsp
Flour 2 ½ tbsp
Milk 3 cups
Cheddar cheese 4 tbsp grated
Salt to taste
Black pepper to taste
Mozzarella cheese 4 tbsps grated

To make the mince heat oil in a pan add the garlic sauté for 2 minutes then add the onions sauté till transparent and add the chicken mince and cook till it changes color. Season with salt, black pepper, cayenne pepper and sauté for a minute or 2 then add the herbs and cook till the water is dried up.

To make the tomato sauce heat oil in the pan add the garlic and sauté till fragrant then add the canned tomato puree and cook till heated through, season with salt, pepper and herbs along with the vinegar and sugar bring to a boil and remove from the heat.

To make the white sauce, melt butter in a saucepan add the flour and cook till fragrant. Then gradually whisk in the milk to avoid any lumps. Season with salt and pepper and add the grated cheese and mix well. Once thickened slightly remove from heat.

To assemble grease a heat proof dish add a thin film of the tomato sauce to avoid the bottom lasagna sheet from burning. Then layer the lasagna sheet followed by the mince then tomato sauce and a dash of white sauce, then add a layer of lasagna sheets again and repeat the same process finish with a layer of tomato sauce and to with a generous amount of cheese on top.
Bake in a preheated oven for 30 minutes or until lasagna sheets are cooked

rosted veg fv

Roasted vegetable

Carrot 3
Broccoli 1
Potato 2
Cauliflower ½
Garlic powder ¼ tsp
Mix Italian herb ¼ tsp
Olive oil ¼ cup
Red chili crushed as required
Balsamic vinegar 2 tbsp
Sea salt as required
Black pepper crushed as required
In a baking tray place all the vegetables in a single layer. Whisk the olive oil and balsamic along with all the spices and herbs. Pour over the vegetables toss them around to coat all of them evenly. Place in a preheated oven at 180 C and bake for 15 -20 minutes or until just tender

scalloped potates fv

Scalloped potatoes

INGREDIENTS:
Potatoes cut into thin round slices 6
Milk 2 cups
Cream 4 tbsp
Garlic cloves finely chopped 3
Bay leaf 1
Ground nutmeg Pinch
Salt to taste
Black pepper to taste
Butter softened 2 tbsp

METHOD:
Preheat oven to 350 F
Put the potato slices in a saucepan along with the milk, nutmeg, bay leaf, salt and pepper. Bring to a boil over moderate heat and then simmer for 15 minutes until the potatoes begin to soften but are not completely cooked. The milk will also thicken. Butter a casserole dish or oven proof dish and sprinkle the garlic over the base. Layer the potatoes on top using a slotted spoon. Then pour the milk on top but do not cover till the top. Spoon a layer of cream on top and bake in the oven for 45 minutes until the top is golden and the milk is absorbed.

fish fillets fv

Fish Fillets
Fish 500 gms
1 cup plain flour
1/3 cup corn flour
1 egg white
3/4 cup water
Oil for deep frying

Sauce:
1 tbsp oil
1 tsp ginger grated
3 cloves garlic
1/4 cup chili sauce
2 tsp sugar
1/4 cup tomato puree
2 tbsp water
1 tbsp soy sauce
1/2 tsp vinegar

Cut fish into fingers. Rub some salt over the fish. In a bowl sift the
flour and cornflour. Create a well in the center add the egg white and
water. Mix to a smooth batter and then whisk well to combine. Heat oil
in a pan add the fish pieces and fry till golden. Drain on kitchen
towel.
In a pan heat oil add the ginger and garlic saute for a minute then add
the chili sauce and tomato puree cook for 1 minute stirring well then
add the remaining ingredients and cook for a further minute. Add the
fried fish pieces to the sauce toss well and cook for a minute till fish
is heated through.

beef chowmein fv

Beef chowmein
500 gm beef undercut cut into thin strips
2 tbsp soy sauce
1 tbsp hot sauce
1 tbsp oyster sauce
1 clove garlic finely chopped
1/2 tsp ginger paste
200 gms egg noodles
1 tsp rice vinegar
6 dried mushroom soaked in 1/4 cup hot water
100 gms button mushrooms
125gms bean sprouts
1 onion cut into wedges and separated
2 stalks celery cut lengthwise
1 carrot cut lengthwise

For the sauce:
1 tsp sugar
2 tsp cornflour
3/4 cup water
Rice vinegar 1/2 tsp
2 tbsp oyster sauce
1 chicken cube crumbled
1 tbsp soy sauce

Marinate beef in rice vinegar, ginger, garlic, 1 tbsp soy sauce, oyster
sauce and hot sauce for 1 hour.
Boil noodles in a large pot of salted boiling water until done make sure
to stir to keep them separate and add a few drops of oil. Drain well. In
a pan heat 1 tbsp oil add the noodles along with 1 tbsp soy sauce and
stir fry for a minute. Heat oil in a wok add the onions and saute for a
minute then add the remaining vegetables and saute for 2 minutes. Remove
vegetables from the pan. Heat oil in the same wok add the beef and saute
till it changes color, add the prepared sauce and cook till sauce is
boiling. Add the vegetables toss for a further 2 minutes over high heat.
Toss the noodles on a platter top with the beef sauce and serve.
Crispy fish in chili sauce

sesame noodles fv

Sesame noodle salad

Egg noodles 250 gms
Bean sprouts a handful
1 spring onion sliced
1 red pepper cut lengthwise
Coriander 3 tbsp chopped
Mushrooms sliced 5 to 6
Carrot sliced 1
Salt to taste
Black pepper to taste
Sesame seeds 2 tbsps
For the dressing
Sesame oil 2 tbsp
Soy sauce 1 tbsp
Sweet chili sauce 2 tbsp
Lemon juice 2 tbsp
Peanut butter 1/2 cup

Boil noodles. Slice vegetables. Heat oil in a pan add 1 tsp sesame seeds as soon as they crackle add the mushrooms and carrots along with the capsicum and saute for 4 minutes. Remove in a plate. Toast the remaining sesame seeds.
Whisk all the ingredients for the dressing in a bowl. Toss noodles with the sauted vegetables and add the fresh coriander and green onion. Pour over dressing toss well and top with toasted sesame seeds. Serve hot or cold.

lamb kababs Fv

Lamb kebabs

450 gms mince lamb or mutton
1 medium onion roughly chopped
1inch piece of ginger chopped
1 clove garlic crushed
1 green chili finely chopped
1/2 tsp red chilli powder
1 tbsp fresh coriander chopped
1/2 tsp all spice powder
1 tsp coriander powder
1/2 tsp cumin powder
Salt to taste
1 egg beaten
1 tbsp yogurt
Oil as required

In a food processor grind the mince, onion, green chili, coriander and all the masalas along with the beaten egg until it binds together. Remove in a bowl and keep in refrigerator for 1 hour to allow flavors to infuse together.

Preheat the grill or then heat a grill pan. Form the kebabs on skewers using lightly floured hands. Chill for a further 15 mins to half an hour. Brush kebabs with oil and yogurt and grill for 8 to 10 minutes until evenly browned. Make sure to rotate them occasionally.
Serve with raita and some fresh greens.

Beef and squid Bulgogi: fav

Beef and squid Bulgogi:

500 grams beef
350 grams squid
Tomato paste ½ cup
Soy sauce ¼ cup
Sesame oil 2tsp
Sugar 1tsp
Garlic 6-7 cloves crushed
Onion ½ medium sized finely chopped
Green onion 2 finely chopped
Salt 1and ½ tsp
Black pepper to taste
Red chili flakes to taste
White vinegar 1-2 tsp
Oil 3 tbsp
Fish sauce 1 tsp
Whole red chilies 5 or so

In a large bowl combine the meat with the soy sauce, sesame oil, garlic, salt and red pepper. Let this marinate for at least two to two and a half hours. Then in a large wok or pan add oil , onion and the meat. Let this cook on medium flame for 2 min and then add the tomato paste. Stir the tomato paste in and then add the squid, sugar, fish sauce and vinegar. After the meat and squid is cook through add the green onion. Serve hot.

chicken taragon FAV

Chicken tarragon

INGREDIENTS:
Boneless chicken breast fillets 4 pieces
Garlic cloves 3
Salt To taste
Crushed black pepper To taste
Dried tarragon 1 tsp
Butter 3 tbsp
Oil as required

For the sauce:
Butter 2 tbsp
Onion finely chopped 1
Oil as required
Chicken stock 3/4 cup
Salt To taste
Crushed black pepper To taste
Fresh cream 1 cup
Dried tarragon or fresh 2 tsp


METHOD:

Flatten fillets with a meat hammer. Marinate with salt, pepper, garlic and tarragon. Now heat butter and oil in a pan. Fry the fillets over medium heat till golden. Drain on a paper towel and set aside. In the same pan make the sauce by adding the butter and 1 tbsp oil. Add onions and saute till transparent. Then add the chicken stock and tarragon along with pepper allow it to simmer for 3 to 4 minutes till the sauce is slightly reduced. Add the cream and whisk well to make an even sauce taste and season with salt and pepper. Cook for a further minute or 2 on a low flame. Place the chicken fillets in a serving platter and pour over the sauce and serve.

buffalo wings fav

Buffalo wings

chicken wings 12
Flour 3/4 cups
Salt to taste
Black pepper to taste
Cayenne pepper 1/4 tsp
Paprika 1/2 tsp
Garlic powder 1/4 tsp

For sauce:
Hot sauce 1/4 cup
Garlic powder 1/4 tsp
butter 5 tbsps
Tabasco sauce 1/2 tsp
Oil for frying

In a bowl mix the flour, paprika, cayenne pepper, salt and pepper and whisk till combined.Place the wings in a bowl and coat them well with the flour mixture. Refrigerate for atleast an hour. To make the sauce heat the butter, hot sauce, tabasco and garlic powder in a pan until the butter is melted and the ingredients are well combined. Remove from heat and set aside.
Heat oil in a pan, fry chicken wings till golden. Remove from heat, drain on a paper towel. Place all the wings in a bowl pour the sauce over shut a plate over the bowl and toss well. Serve hot with some creamy ranch or blue cheese dressing.

rost chicken with rosemary Fv

roast chicken with rosemary and lemon

whole chicken with the skin 1
garlic 4 cloves
rosemary 2 stalks
lemons 2
salt to taste
crushed black pepper to taste
butter 50 gm
chicken stock 1/2 to 3/4 cup

Preheat oven to 220 C and prepare a roasting pan by greasing it all over.
Make sure the chicken is cleaned thoroughly and place the pierced lemon into the chicken cavity along with 1 clove of garlic crushed and 1 tbsp chopped rosemary combined with a little butter. mix the olive oil, butter, rosemary, salt, crushed black pepper, lemon zest and garlic in a bowl and then rub all over the chicken. Place on a roasting pan and place inthe oven. bake on one side for 20 minutes till changing the side of the chicken and basking it with the juices at the bottom. place back into the oven and roast till done. Remove the roast from the pan and wrap into aluminum foil. And allow it to sit. Place the roasting pan on the hob add the chicken stock and simmer it till all juices are absorbed and you get a slightly thick gravy. strain the gravy into a pouring jug. serve with lemon wedges and mashed potatoes and gravy

chicken tikka boti fv

Chicken Tikka Boti

Boneless chicken 500 gms
1tsp ginger paste
1tsp garlic paste
1tsp red chili powder
1/2 tsp turmeric powder
1/4 tsp cumin powder
Crushed black pepper to taste
Salt to taste
Oil as required
2/3 cup yogurt
4 tbsp lemon juice
1 tbsp fresh coriander chopped

To garnish
Mixed salad leaves
Lemon wedges
Onion
And fresh coriander

In a bowl whisk the yogurt. In a bigger bowl mix the chicken, turmeric, red chili and cumin powders along with the salt and ginger garlic together along with 1 tbsp oil. Add the yogurt and lemon juice and mix well to combine. Stir in the chopped coriander. Leave to marinate for 2 hours.
Place in a preheated oven or then grill over the stove top in a well greased grill pan until chicken is cooked through and charred on edges. Serve over greens along with onions, lemon and sprinkle with fresh coriander.

chinese chicken pakoras

Chinese chicken pakoras

Ingredients:

Chicken boneless 500 gms
Soya sauce 1 1/2 tbsps
Hot sauce 1 tsp
Vinegar 1 1/2 tsp
Salt to taste
Black pepper to taste
Oil for frying
Tempura batter mix 1 packet
Egg 1
Water or cold soda as required (follow instructions on the back of the packet)
Cabbage 1/2 cut lengthwise
Carrot 1 cut lengthwise
Green onion 2 chopped

Method:
Marinate chicken with Soya sauce, salt, pepper, vinegar and hot sauce. Follow instructions on the packet and make a batter out of the tempura mix. Add the marinated chicken and vegetables. Heat oil in a pan drop pakoras of chicken and vegetables and fry till crisp and golden brown. drain on a paper towel and serve with chili dipping sauce.

beef and squid Fv

Fish with Pepper Sauce

Fish ( beckti or ramus) 500 gms (ideally pink salmon fillets)
2 tbsp butter
1 onion finely chopped
1 tbsp white vinegar
6 tbsp chicken or fish broth
1/2 cup cream
2-3 tbsps pink or green peppercorns in brine, rinsed
2 tbsp vegetable oil
lemon juice of 1 lemon
salt to taste
pepper to taste
fresh parsley to garnish

marinate fish fillets with salt, pepper and lemon juice.
melt butter and 1 tsp oil in a heavy saucepan over medium heat. Add the shallots and cook for 2 minutes until just softened. Add the white wine vinegar, stir well and add the broth. reduce the sauce by cooking on medium heat stirring occasionally, Reduce the heat, gently stir in the cream and half the peppercorns crushing them lightly with the back of a spoon. Cook very gently until sauce is slightly thickened. strain the sauce and add the remaining peppercorns. Season with salt and keep warm.
In a large frying pan heat the butter and oil in a pan add the fish and pan fry on either side until the fish is cooked through. Arrange the fish on a plate pour the sauce over garnish with parsley and serve.

beef skewers Fv

Juicy Beef Skewers

500 gms beef undercut cut into cubes
1 1/2 tbsp red wine vinegar or balsamic vinegar
2 tbsps fresh rosemary
2 tbsps Worcestershire sauce
salt to taste
crushed black pepper to taste
oil as required
garlic 2 cloves crushed and chopped fine

in a bowl marinate the beef along with balsamic vinegar, Worcestershire sauce, salt, black pepper, oil, garlic and rosemary for at-least 2 hours or overnight. place the cubes on wooden skewers. reserve the marinade after straining.
heat a griddle pan grease well with oil, when smoking place the beef skewers and grill on either side till meat is cooked. do not over cook or press down on meat.
serve on a bed of greens along with some creamy wasabi dip.

Creamy Wasabi Dip
sour cream 1 cup
chives 2 tbsps chopped
1/4 tsp dijon mustard
1 tsp wasabi paste
salt to taste

whisk the sour cream along wasabi and mustard and salt to taste. stir in the chopped chives and serve on the side along with the beef skewers.

prawn pakoras Flav

Prawn pakoras

Prawns small sized 300 gms
Onions 1 cut into rings
Coriander fresh 1/2 bundle chopped
Green chillies 3 deseeded and chopped
Salt to taste
Red chili powder 1/4 tsp
Ready tempura mix powder 1/2 packet
Oil for frying
Water as required

Wash prawns and devein them. Strain well. In a bowl empty the contents of the tempura mix and add cold water as required and whisk to make a batter add the red chili powder and adjust the salt. Add the prawns, onions, coriander and green chilies and mix well.
Heat oil in a karahi, drop pakoras in hot oil making sure they do not stick to each other and you get at least 2 prawns in each pakora. Fry till golden and serve with chili garlic sauce.

indonesian satay S

Indonesian Satay
Ingredients
Chicken fillet ½ kg
Roasted cumin crushed 1 tsp
Coriander crushed 1 tsp
Salt 1 tsp
Garlic paste 1 tsp
Ginger grated 1 tbsp
Curry powder 1 tbsp heaped
Peanut butter 2 tbsp
Lemon juice 2 tbsp
Honey 2 tbsp
Ingredients for Peanut Sauce
Peanut butter ½ cup
Coconut milk ¼ cup
Ginger garlic paste 1 tsp
Oil 1 tbsp
Green cardamom powder ¼ tsp
Turmeric ¼ tsp
Chili powder ½ tsp
Lemon juice 2 tbsp
Method for Peanut Sauce
In blender put together ½ cup Peanut butter 1 tsp ginger garlic paste, ¼ tsp green cardamom powder, ½ tsp chili powder, ¼ tsp turmeric, 1 tbsp oil, 2 tbsp lemon juice and ¼ cup coconut milk. Blend well till smooth.
Method for Satay
Cut chicken breast into long strips; marinate chicken strips with 2 tbsp peanut butter, 2 tbsp lemon juice, 2 tbsp honey, 1 tbsp grated ginger, 1 tsp roasted cumin crushed, 1 tsp crushed coriander, 1 tsp salt, 1 tsp garlic paste and 1 tbsp curry powder for 2 hours. Thread chicken on wooden skewers, BBQ or grill till done, brushing with peanut sauce. Serve hot.nesian

fried fish s

Chutney Fried fish
Ingredients
Fish fillets ½ kg
Salt 1 tsp
White pepper ½ tsp
Garlic paste ½ tsp
Mustard powder ½ tsp
Lemon juice 2 tbsp
Flour to roll 4 tbsp
Beaten egg 1
Bread crumbs as required
Ingredients for Green Chutney
Mint leaves 8
Green chilies 4
Garlic paste ½ tsp
White cumin crushed ½ tsp
Salt ¼ tsp
Tamarind pulp 2 tbsp
Coriander leaves 4 tbsp
Method
Slit the Fish fillet from side and make it like a pocket. Marinate with 2 tbsp lemon juice, ½ tsp white pepper, 1 tsp salt, ½ tsp mustard powder and ½ tsp garlic paste for 1 hour, fill the pockets of fish with green chutney, roll in flour then in beaten egg and then into bread crumbs, deep fry in fry pan, serve with fires and green chutney.
Method for Green Chutney
In blender put together 4 tbsp coriander leaves, 8 mint leaves, 4 green chilies, ½ tsp garlic paste, ½ tsp crushed white cumin, ¼ tsp salt and 2 tbsp tamarind pulp. Blend well to smooth paste

zafarani chicken masala s

Zafrani Chicken Masala
Ingredients
Chicken (cut into 12 pieces) 1 kg
Onion chopped 1 cup
Yogurt 1 cup
Oil ½ cup
Cinnamon 1 piece
Bay leaf 1
Green cardamom 4
Kewra water 1 tsp
Ginger garlic paste 1 tbsp heaped
All spice ½ tsp
Saffron ¼ tsp
Chili powder 2 tsp
Coriander powder 1 ½ tsp
Salt 1 ½ tsp
Method
Heat ½ cup oil, add 1 cinnamon stick, 1 bay leaf, 4 green cardamom and 1 cup chopped onion, fry till onion light golden, add 1 tbsp ginger garlic paste, 1 ½ tsp salt, 2 tsp chili powder, 1 ½ tsp coriander powder, fry well, add 1 kg chicken and fry adding ½ cup water, now add 1 cup yogurt, cover and cook till chicken is done and thick gravy left, lastly add ½ tsp all spice powder, ¼ tsp saffron and 1 tsp Kewra, simmer for 5 minutes.

turkish chicken kabab T

Turkish Chicken Sheesh Kebab

Ingredients
400g chicken boneless
2 normal size tomatoes
2 green chilies
1or 2tbsp butter or oil
For Marination
¼cup yogurt
1 crushed garlic
1tsp oregano
1tbsp lemon juice
¼tsp red chili powder
¼tsp black pepper powder
½tsp tara whole spice
2tbsp mayonnaise
Method:
Take 400 g chicken boneless with ¼ cup yogurt, 2tbsp mayonnaise, ½tsp tara whole spice, ¼tsp black pepper powder, 1 crushed garlic, 1tsp oregano, 1tbsp lemon juice and ¼tsp red chili powder, mix them well and place it in a fridge for 4 hours or for a night. When the chicken gets marinated then fixed it with skewers and grill. Also grill 2 tomato slices and 2 green chilies at same time. Grease the chicken with 1 or 2tbsp butter or oil when it gets cook completely. In the end turn off the flame and serve with hot sheesh kebabs and dill rice.

mutton masala Z

Mutton Masala

Ingredients
½ kg mutton
250 grams yogurt
¼ bunch fresh coriander
¼ bunch mint
¼ cup oil
1 piece of ginger
1 tsp hot spices powder
1 tbsp cumin powder
1 tbsp coriander powder
2 tbsp red chili powder
2 tbsp ginger garlic paste
Salt to taste

Method
Add ¼ cup oil to a pan and 2 tbsp ginger garlic paste and sauté. Then add ½ kg mutton and sauté until its color changes to a golden brown. Then add 250 grams yogurt, 1 tsp hot spices powder, 1 tbsp cumin powder, 1 tbsp coriander powder, 1 tbsp turmeric powder, 2 tbsp red chili powder, salt to taste and 2 glasses of water. Cover the pan with its lid and allow simmering. When meat is tender, increase the flame and sauté. When water has dried up, add ¼ bunch fresh coriander, ¼ bunch mint and 1 medium pieces of ginger. Let it be on the flame for another 2 minutes and stir occasionally. Mutton Masala is ready to serve.

shai mutton Z

Shahi Mutton
Ingredients
1 kg mutton
250 grams yogurt
¼ bunch fresh coriander
¼ bunch mint
¼ cup oil
20 grams almonds
20 grams pistachios
100 grams cream
1 tbsp hot spices powder
1 tbsp turmeric powder
½ tsp ground nutmeg, mace
2 tbsp red chili powder
2 tbsp ginger garlic paste
Salt to taste

Method
In a pan, heat ¼ cup oil and sauté 2 tbsp ginger garlic paste. Then add 1 kg mutton and allow cooking until it begins to change color. Then add ¼ bunch fresh coriander, ¼ bunch mint, 1 tbsp hot spices powder, 1 tbsp turmeric powder, ½ tsp ground nutmeg, mace, 2 tbsp red chili powder, salt to taste, 250 grams yogurt and 1 glass water. Cover the pan to allow cooking. In another pan, boil 20 grams almonds and 20 grams pistachios and slice them finely. When meat is tender within 10 to 15 minutes, add 100 grams cream, sliced almonds and pistachios and stir together until gravy is thick. Garnish with ginger and coriander and serve.

masala steam chicken Z

Masala Steam Chicken

Ingredients
½ kg chicken
1 egg
½ cup tamarind paste
1 tbsp turmeric powder
1 tbsp cumin seeds
1 tbsp hot spices powder
2 tbsp red chili powder
1 tbsp ginger garlic paste
3 tbsp plain flour
Oil for frying
Salt to taste

Method
Mix ½ kg chicken with 2 tbsp ginger garlic paste, ½ cup tamarind paste, 2 tbsp red chili powder, 1 tbsp turmeric powder, 1 tbsp cumin, 1 tbsp hot spices powder and salt to taste. Coat with plain flour and dip in beaten egg. Fry chicken until it turns golden brown. Steam for 10 to 15 minutes and Masala Steam Chicken is ready to serve

grilled beef Z

Grilled Beef with Rice

Ingredients
½ kg beef undercut
2 lemons
¼ bunch coriander
¼ cup oil
½ tsp cinnamon powder
2 tbsp ginger garlic paste
2 tbsp mustard paste
2 tbsp crushed black pepper
2 tbsp Worchester sauce
2 tbsp white vinegar
Salt to taste
Ingredients for rice
300 grams rice
2 eggs
6 to 8 cloves of garlic
½ tsp black pepper
Salt to taste

Method
Slice ½ kg beef undercut. In a separate bowl, mix juice of 2 lemons, ¼ bunch fresh coriander, ½ tsp cinnamon powder, 2 tbsp ginger garlic paste, 2 tbsp crushed black pepper, 2 tbsp Worchester sauce, 2 tbsp white vinegar, salt to taste, ¼ cup oil and 2 tbsp mustard paste. Mix beef slices with this mixture thoroughly and keep aside for 10 to 15 minutes. Hot Beef is ready to serve.

Boil 300 grams rice and keep aside. Sauté 6 to 8 sliced cloves of garlic and add 2 beaten eggs. Cook for 2 to 3 minutes or until eggs are cooked. Then add boiled rice, ½ tsp black pepper and salt to taste and stir together on high flame. Rice is ready.

fried chicken Z

Fried Chicken

Ingredients
½ kg chicken
1 lemon
1 tbsp red chili flakes
1 tbsp turmeric powder
½ tbsp hot spices powder
½ tbsp cumin seeds
2 tbsp corn flour
2 tbsp ginger garlic paste
2 tbsp red chili powder
3 tbsp clarified butter
4 tbsp plain flour
Oil for frying
Salt to taste

Method
Cut ½ kg chicken into small pieces. Mix it with 2 tbsp ginger garlic paste, juice of 1 lemon, 1 tbsp red chili flakes, 1 tbsp turmeric powder, ½ tbsp hot spices powder, ½ tbsp cumin seeds, 2 tbsp red chili powder, 3 tbsp clarified butter and salt to taste. Then coat with 2 tbsp corn flour. Place in a steamer for 8 to 10 minutes. Then deep fry in hot oil. Fried Chicken is ready to serve.

banana freid chicken Z

Banana Fried Chicken

Ingredients
½ kg chicken breast
2 eggs
3 bananas
1 cup plain flour
½ tsp black pepper
½ tsp white pepper
½ tsp cinnamon powder
2 tbsp papaya paste
2 tbsp ginger garlic paste
3 tbsp plain flour
4 tbsp corn flour
3 to 4 tbsp oil
Oil for frying
Salt to taste

Method
Make a cut in ½ kg chicken breast so that it forms a pouch. Then marinate with salt to taste and 2 tbsp papaya paste. Chop 3 bananas into small pieces and stuff into chicken breast. In a separate bowl, add 3 tbsp plain flour, 4 tbsp corn flour, 2 beaten eggs, 2 tbsp ginger garlic paste, ½ tsp white pepper, ½ tsp black pepper, ½ tsp cardamom powder and 3 to 4 tbsp oil. Mix together to form a smooth batter. Coat chicken with plain flour and dip in the prepared batter. Delicious Banana Fried Chicken is ready to serve.

kungpao chicken r beef Z

Kung Pao Beef

Ingredients
300 grams beef undercut
1 capsicum
1 onion
1 spring onion
1 cup water
5 to 6 whole red chilies
25 grams walnuts
4 to 5 cloves of garlic
1 tbsp corn flour
½ tsp black pepper
2 tbsp oyster sauce
2 tbsp chili sauce
2 tbsp soya sauce
4 tbsp oil
Salt to taste

Method
Slice 300 grams beef undercut and keep aside. Chop 1 capsicum, 1 onion and 1 spring onion into dices. Also slice 4 to 5 cloves of garlic. In a pan, heat 4 tbsp oil. Sauté whole red chilies and garlic until they change color. Then add beef slices and stir together for 3 to 4 minutes and allow excess water to evaporate. Now add vegetables, ½ tsp black pepper, 2 tbsp oyster sauce, 2 tbsp chili sauce, 2 tbsp soya sauce and salt to taste and stir together. Then add 1 cup water and 25 grams walnuts. When water begins to boil, thicken the mixture with 1 tbsp corn flour. Serve Kung Pao Beef with rice.

chinese beef steak Z

Chinese Beef Steak
Ingredients
½ kg beef undercut
1 onion
1 spring onion
2 tbsp oyster sauce
2 tbsp Worchester sauce
1 tbsp soya sauce
Salt to taste
1 tbsp crushed black pepper
4 tbsp oil
4 cloves of garlic
½ cup water
1 tbsp corn flour

Method
Slice ½ kg beef undercut in steak form. Cut out rings from 1 onion and slice spring onion into diamond shape. Chop garlic into small pieces and fry until golden brown. Then add beef and stir until excess water evaporates. Then add all vegetables, sauces and spices and cook for 4 to 5 minutes. Then add water and cook for another 2 to 3 minutes. When water begins to boil, thicken the mixture with corn flour. When gravy reaches your desired consistency, Chinese Chicken Steak is ready to serve.

banglori chicken Z

Banglori Chicken

Ingredients
1 whole chicken
1 onion
1 tomato
250 grams yogurt
3 green chilies
1 glass water
4 cloves of garlic
¼ bunch fresh coriander
½ cup tamarind paste
¼ cup oil
1 piece of ginger
1 tbsp hot spices powder

3 tbsp red chili powder
Salt to taste


Method
Cut 1 whole chicken into 8 different pieces. Also place a cut on each piece. Mix 3 tbsp red chili powder, 1 tbsp hot spices powder, salt to taste and ½ cup tamarind paste and fill chicken cuts with the mixture. In a chopper, chop 1 onion, ¼ bunches of coriander, 1 tomato, 3 green chilies, 1 clove of ginger, 4 cloves of garlic and 250 grams yogurt. In a pan, heat ¼ cup oil and include vegetable mixture, 1 glass of water and chicken piece and allow simmering for 15 to 20 minutes on low flames. When water has dried, increase flames and stir it properly. Banglori Chicken is

chicken boti Z

Boneless Chicken Boti
Ingredients
½ kg boneless chicken
2 lemon juice
250 grams yogurt
¼ bunch coriander
A pinch of chaat masala
1 tbsp hot spices powder
1 tbsp cumin powder
1 tbsp turmeric powder
2 tbsp ginger garlic paste
3 tbsp red chili powder
3 tbsp oil
4 tbsp papaya paste
Mint as required
Salt to taste

Method
In a bowl, mix together ½ kg boneless chicken, 4 tbsp papaya paste, 3 tbsp red chili powder, 1 tbsp hot spices, 1 tbsp cumin powder, 1 tbsp turmeric powder, 2 lemon juice, 2 tbsp ginger garlic paste, ¼ bunch crushed coriander, mint as required and 250 grams yogurt properly. Leave it for 10 to 15 minutes. In a pan, heat 3 tbsp oil to cook chicken coated with spices in it for 3 to 4 minutes. Close the lid and allow simmering for 10 to 15 minutes. Increase flames and stir it properly. Boneless Chicken Boti is ready to serve when excess water has evaporated. Garnish it with chaat masala before serving.

kachori Z

Mince Meat Kachori

Ingredients
200 grams mince
1 onion
1 piece of ginger
¼ bunch sliced coriander
300 grams plain flour
1 tsp turmeric powder
1 tsp hot spices powder
1 tbsp red chili powder
1 tbsp cumin powder
2 tbsp ginger garlic paste
3 tbsp oil
3 tbsp clarified butter
Oil to fry
Water as required
Salt to taste

Method
In a pan, heat 3 tbsp oil to fry finely sliced onion. When onion has been slightly cooked, add 2 tbsp ginger garlic paste and 200 grams mince in it. When mince water is about to dry, add 1 tbsp red chili powder, 1 tbsp cumin powder, 2 tsp turmeric powder, 1 tsp hot spices, 1 piece of garlic and ¼ chopped coriander and stir it for 3 to 4 minutes. Mince is ready.
For kachoris, in 300 grams plain flour, add salt to taste, 3 tbsp clarified butter and a bit of water to kneel it. When dough is properly combined leave it for 10 to 15 minutes to rise. Divide them into small dough and fill them with already cooked mince in it and cover them back in small dough. Form them into roti with rolling pin and fry them. Delicious Mince Meat Kachori is ready to serve.

baqar khani Z

Baqar Khani
Ingredients
½ kg flour
250 grams uni puff
2 eggs
1 tsp sugar
2 tbsp butter
Water as required
Salt to taste

Method
In a bowl, knead ½ kg plain flour with 1 egg, salt to taste, 1 tsp sugar, 2 tbsp butter and water as required and knead into fine dough. Roll the dough as you roll the dough for roti. Keep 200 grams unipuff on the top of rolled dough and roll over and again for 5 to 6 times. Form rotis with the help of rolling pin and cut it into a perfect circle. Polish it with 1 beaten egg and place it in oven tray and bake it on 200 degree temperature for 8 to 10 minutes. Baqar Khani is ready.

cumin chicken Z

Cumin Chicken
Ingredients
½ kg Chicken
1 medium onion
¼ cup oil
1–½ glass water
1 tsp hot spices powder
1 tsp coriander powder
1 tbsp cumin seeds
1 tbsp black cumin seeds
1 tbsp turmeric powder
2 tbsp red chili powder
2 tbsp ginger garlic paste
4 tbsp lal ata
Salt to taste

Method
In a pan, heat ¼ cup oil, fry 2 tbsp ginger garlic paste and 1 chopped onion and stir it for 2 – 3 minutes. Add ½ kg chicken, 1 tbsp cumin seeds, 1 tbsp black cumin seeds, 2 tbsp red chili powder, 1 tbsp turmeric powder, 1 tsp hot spices powder, 1 tsp coriander powder and salt to taste in it and add ¼ glass of water and cover with its lid and cook it for 15 – 20 minutes until chicken is tender. In a separate bowl, dissolve lal ata in small quantity of water and include it in gravy to thicken in. Delicious Cumin Chicken is ready

shai kabab Z

Shahi Kebab
Ingredients
200 grams mince
1 egg
1 onion
3 green chilies
125 grams yogurt
50 grams almonds
50 grams pistachio
4 cloves garlic
¼ bunch of coriander
50 grams slight cooked and chopped almonds
¼ cup oil
Hot spices as required
Salt to taste

Method
In a pan heat 3 tbsp oil and fry finely sliced 4 cloves of garlic until they are golden. Include 200 grams mince, 50 grams almonds, 50 grams pistachio, 3 green chilies, ¼ bunch coriander, hot spices as required and salt to taste and stir it together. Add 1 cup of water and allow simmering for 8 – 10 minutes. When dry fruits have softened and mince is tender, increase flames and let water dry. Blend the whole mixture in a chopper and also add beaten egg in it. When it is properly mixed, take it out and shape it into kebabs form and coat it with grams slightly cooked and finely sliced almonds and shallow fry it. Delicious Shahi Kebab Is ready to serve

chicken bhuna goshZ

Chicken Bhuna Gosht

Ingredients
1 kg chicken
1 onion
2 tomatoes
125 grams yogurt
¼ bunch fresh coriander
¼ bunch mint
½ cup clarified butter
1 tbsp red chili powder
1 tbsp turmeric powder
1 tbsp crushed cumin
2 tbsp red chili flakes
2 tbsp ginger garlic paste
Salt to taste

Method
Cut 1 kg chicken into small pieces. In a pan, heat ½ cup clarified butter and sauté 2 tbsp ginger garlic paste. When color begins to change, add chicken and sauté. In a blender, add 1 onion, 2 tomatoes and ¼ bunch mint and blend to form a paste. Then add 125 grams yogurt and prepared paste and stir together. Then add 1 tbsp red chili powder, 1tbsp turmeric powder, 1 tbsp crushed cumin, 2 tbsp red chili flakes and salt to taste and mix. Also add 1 cup water and allow cooking until water dries up. Top with ¼ bunch sliced fresh coriander and serve Chicken Bhunan Gosht.

ozzie chicken Z

Ozzie Chicken

Ingredients
1 whole chicken with skin
150 grams rice
150 grams almonds and pistachio
25 grams dry fruit
1 carrot
½ cup sweet corn
½ cup peas
1 tbsp red chili powder
2 tbsp ginger garlic paste
4 tbsp olive oil
Thread to tie
Salt to taste

Method
Place 150 grams rice to boil and during that time, include 50 grams almonds, pistachio and 25 grams dry fruits in it. Also add salt to taste, ½ cup peas and ½ sweet corns in it. When rice reaches to its boiling point and are cooked, keep it aside. Slice the whole chicken from its back to get rid of as many bones as you can. Marinate chicken with 2 tbsp ginger garlic paste, 4 tbsp olive oil, salt to taste and 1 tbsp red chili powder. Stuff boiled rice in it and tightly pack it with the help of thread all around it and bake it at 180 degree heated oven for 30 – 25 minutes. When chicken color changes to golden brown, take it out and serve.

savaory potatoes z

Savory Potato

Ingredients
4 small potatoes
4 green chilies
1 onion
1 tsp red chili powder
2 tbsp tamarind paste
3 tbsp oil
Chopped coriander as required
Salt to taste

Method
Boil 4 potatoes and peel off its skin and cut them into two halves. Make a hole in between sliced half potatoes. In a bowl, include 4 finely chopped green chilies, 1 finely chopped onion, chopped coriander as required, 2 tbsp tamarind, salt to taste and 1 tsp red chili powder and mix them together. Grease oven tray and place slices of potatoes on it in a row. Stuff the mixture in potato holes and bake it at 180 degree heated oven for 8 to 10 minutes. When potatoes color changes to golden brown, take it out and serve.

fish kabab Z

Fish Kebab
Ingredients
300 grams fish fillet
1 tomato
1 onion
1 egg
4 green chilies
1 tbsp crushed black pepper
2 tbsp ginger garlic paste
3 tbsp plain flour
4 tbsp oil
Salt to taste

Method
Cut 300 grams fish fillet into small pieces. Finely slice 1 tomato, 4 green chilies and 1 onion. In a bowl, add salt to taste, 1 tbsp crushed black pepper, 2 tbsp ginger garlic paste and 3 tbsp plain flour and mix together. Then add remaining ingredients and mix thoroughly until all ingredients are well combined. Shape the mixture into kebab and dip in a beaten egg. Fry in 4 tbsp heated oil and serve delicious Fish Kebab.

masala brost z

4th April- Monday

Masala Broast

Ingredients
½ kg chicken with skin
1 tbsp red chili powder
1 tbsp red chili flakes
1 tbsp turmeric powder
2 tbsp ginger garlic paste
4 tbsp oil
Salt to taste
Ingredients for batter
1 egg
Juice of a lemon
1 cup plain flour
½ tsp black pepper powder
¼ tsp cardamom powder
4 tbsp plain flour
4 tbsp corn flour
2 to 3 tbsp oil
Water to requirement
Salt to taste

Method
Cut ½ kg chicken into 8 pieces. In a pan, heat 4 tbsp oil and stir 2 tbsp ginger garlic paste. Add chicken pieces in it and keep stirring for 3 to 4 minutes. Lower the flames, include 1 tbsp red chili powder, 1 tbsp crushed red chilies, 1 tbsp turmeric powder, salt to taste and water in it. Cover the pan with its lid and allow cooking for 15 to 20 minutes or until meat is tender. Then increase the flames and dry up excess water. In a separate bowl, add 4 tbsp plain flour, 4 tbsp corn flour, ½ tsp black pepper powder, ¼ tsp cardamom powder, juice of a lemon, 1 beaten egg and salt to taste. Mix all ingredients and form a smooth batter. Coat chicken in plain flour, dip it in prepared batter and deep fry on low flame. Masala Broast is ready to serve.

batter fried chicken Z

Batter Fried Chicken
Ingredients
½ kg chicken
1 cup plain flour
Juice of a lemon
2 eggs
1 tsp black pepper powder
1 tbsp garlic paste
2 tbsp papaya paste
3 tbsp oil
3 tbsp plain flour
3 tbsp corn flour
4 tbsp oil
Oil for frying
Water to requirement
Salt to taste

Method
Cut ½ kg chicken into small pieces. In a pan, heat 2 tbsp oil and sauté 1 tbsp garlic paste. Then add chicken, salt to taste and 1 tsp black pepper powder and stir together. Cover the pan and allow cooking for 10 to 15 minutes. In a separate bowl, add 2 beaten eggs, 1 cup plain flour, 3 tbsp corn flour, 4 tbsp oil, black pepper, juice of a lemon and some water. Mix thoroughly to form smooth batter. Stir on increased flame to make sure chicken is dry. Then coat pieces of chicken with plain flour, dip in prepared batter and deep fry. When chicken turns to a nice golden brown, take out in a platter. Batter Fried Chicken is ready to serve.

fried fish z

UK Style Fried Fish
Ingredients
1 fish fillet
2 eggs
½ cup plain flour
1 tbsp garlic paste
½ tsp black pepper powder
½ tsp cardamom powder
3 tbsp white butter
3 tbsp plain flour
3 tbsp corn flour
Butter paper to requirement
Oil for frying
Salt to taste

Method
Marinate a fish fillet with salt to taste and ¼ tsp black pepper powder and keep aside. Also beat 2 eggs in a separate bowl. Add 3 tbsp plain flour and 3 tbsp corn flour, ¼ tsp black pepper powder, ½ tsp cardamom powder, 3 tbsp white butter and some water to beaten eggs. Mix thoroughly to form a batter with smooth texture. Coat marinated fish with plain flour and dip in prepared batter. Deep fry fish on hot oil and serve when UK Style Fried Fish is golden brown.

biscuits Z

Biscuit Date Delight
Ingredients
150 grams plain flour
½ egg
1 gram baking powder
7 grams corn flour
18 grams milk powder
75 grams icing sugar
125 grams butter
100 grams dates
Icing sugar for garnishing
Salt to taste

Method
In a bowl, add 150 grams plain flour, ½ beaten egg, 125 grams butter, 75 grams icing sugar, 7 grams corn flour, 18 grams milk powder, 1 grams baking powder and salt to taste and mix together. Knead to form fine dough. Shape small portions of dough into square biscuits and coat with chopped dates. Place on a baking tray and bake in a pre heated oven at 200 c for 6 to 7 minutes. Garnish with icing sugar and serve delightful Biscuit Date Delight.

pita bread Z

Pita Bread
Ingredients
250 grams plain flour
125 grams fine flour
7 grams yeast
7 grams salt
75 grams sesame seeds
225 ml milk

Method
In a bowl, add 250 grams plain flour, 125 grams fine flour, 75 grams sesame seeds, 7 grams yeast, 7 grams salt and 225 ml milk. Knead to form fine dough. Roll kneaded dough in shape of pita bread and keep in a pre heated oven at 180 c for 8 to 10 minutes. Pita Bread is ready to serve.

chicken shawarma Z

Chicken Shwarma Pan Style
Ingredients
1 chicken breast
125 grams yogurt
1 carrot
½ cucumber
½ beetroot
1 cup vinegar
½ cup boiled chickpeas
1 tsp red chili flakes
1 tsp garlic paste
¼ tsp black pepper powder
2 tbsp oil
3 tbsp Tahini sauce
Salt to taste

Method
Cut a chicken breast in julienne shape. In a pan, heat 2 tbsp oil and add 1 tsp garlic paste, chicken, salt to taste and 1 tsp red chili flakes and sauté. Then keep chicken aside. In a chopper, add ½ cup boiled chickpeas, 125 grams yogurt, 3 tbsp Tahini Sauce, salt to taste and ¼ tsp black pepper powder. Chop until ingredients are well combined forming a fine texture. Now chop a carrot, ½ cucumber and ½ beetroot in julienne shape. In a wok, add 1 cup vinegar, salt to taste and chopped vegetables and let it simmer until it reaches a boiling point. When vegetables are tender, put off the flame and keep aside. Cut pita bread into 2 equal halves. Fill with prepared chicken, vegetables and chickpeas sauce. Chicken Shwarma Pan Style is ready to serve.

chicken tikya pahadi g

Chicken Tikkyan Phadi

Chicken mince ½ kg
Onion chopped 1
Egg 2
All spice powder 1 tsp
Cumin crushed 1 tsp
Black pepper crushed 1 tsp
Ginger garlic paste 1 tbsp
Whole coriander powder 2 tsp
Bread crumbs 2 to 3 tbsp
Pomegranate seeds 1 ½ tbsp
Onion tomato for garnish
Oil for fry
Salt to taste

Method:
In a mixing bowl add ½ kg chicken mince, 1 ½ tbsp of pomegranate, 2 to 3 tbsp of bread crumbs, 1 tbsp of ginger garlic paste, salt to taste, 2 tsp of coriander crushed, 1 tsp of whole cumin crushed, 1 tsp black pepper crushed, 1 tsp all spice powder and 1 ½ tbsp of red chili powder to mix. Now add 2 eggs and make patties from batter. Heats oil in a frying pan and shallow fry it. Dish out in a serving platter and garnish it tomato and onion to serve.

chicken halunka g

Chicken halunka

Chicken 1 kg
Onion 2
Tomato 2
Green onion 2 to 3
Turmeric powder 1 tsp
Black pepper crushed 1 tsp
Cumin roasted crushed 1 tsp
Paprika powder 1 tbsp
All spice powder ½ tsp
Ginger garlic paste 2 tbsp
Oil for fry
Salt to taste

Method:
Cut chicken in pieces and fry it with salt. Now in a clay pot add as required oil and fry onion. Then add 2 tbsp of ginger garlic paste and suate it. Then add diced tomatoes to tender. Now put 1 tsp cumin, ½ tsp of all spice powder, 1 tsp of turmeric powder, 1 tsp of black pepper, salt to taste and 1 tbsp of paprika powder and mix it well. In the end add chicken and cook till meat tender. When meat tender and oil form a separate layer dish it out and garnish it green onion to serve

tawaboti G

Corn fried chicken

Chicken bone less 250 gm
Corn flakes 1 cup
Egg white 3
Garlic paste 1 tsp
Red chili crushed 1 tsp
Black pepper crushed ½ tsp
All spice powder ½ tsp
Crushed lovage seeds 1/3 tsp
Oyster sauce 2 tbsp
Sesame seed 2 to 3 tbsp
Oil for fry
Salt to taste
Method:
Cut chicken flay in long slices. Now in a mixing bowl add 1 tsp of garlic paste, 1 tsp of red chili crushed, ½ tsp of black pepper crushed, 2 tbsp of oyster sauce, ½ tsp of all spice powder, 1/3 tsp of levoge, 2 to 3 tbsp of oil, salt to taste and chicken and leave it for marination for about ½ an hour, now crushed cornflakes with hand. Now coat chicken with egg white then flakes and deep fry till it turns golden brown.

corn fried chicken G

Corn fried chicken

Chicken bone less 250 gm
Corn flakes 1 cup
Egg white 3
Garlic paste 1 tsp
Red chili crushed 1 tsp
Black pepper crushed ½ tsp
All spice powder ½ tsp
Crushed lovage seeds 1/3 tsp
Oyster sauce 2 tbsp
Sesame seed 2 to 3 tbsp
Oil for fry
Salt to taste
Method:
Cut chicken flay in long slices. Now in a mixing bowl add 1 tsp of garlic paste, 1 tsp of red chili crushed, ½ tsp of black pepper crushed, 2 tbsp of oyster sauce, ½ tsp of all spice powder, 1/3 tsp of levoge, 2 to 3 tbsp of oil, salt to taste and chicken and leave it for marination for about ½ an hour, now crushed cornflakes with hand. Now coat chicken with egg white then flakes and deep fry till it turns golden brown.

arabian steam chicken g

Arabian saffron steam chicken leg

Chicken leg 4
Nut Meg powder 1 pinch
Vinegar 1 cup
Saffron 1 tsp
Black pepper crushed 1 tsp
Paprika 1 tbsp
Garlic paste 2 tbsp
Olive oil 4 to 5tbsp
Almond for garnish
Salt to taste
Method:
In a mixing bowl add 1 tsp of saffron, 1 tbsp of paprika, 2 tbsp of garlic paste, 1 pinch of nut meg powder, 1 tsp of vinegar, 1 tsp of black pepper crushed, 3 tbsp of olive oil and salt to taste and mix it well. Now mark cut on chicken and marinate it and leave it for 1 ½ hour. Now put it in steamer and steam it for 20 to 25 minutes. Then bake them for 30 to 35 minutes on 200 c. garnish it with almond and serve.

cake rusk g

Cake Rusk

White flour 2 ½ cup
Egg 6
Icing sugar 2 cup
Oil ½ cup
Baking soda 1 tsp
Baking powder 2 tsp
Salt to taste

Method:
In a bowl add 6 eggs to whisk. Now add 2 cup icing sugar, 2 tsp of baking powder, 1 tsp of baking soda and salt to taste. Then fold white flour in it. Now grease pan and pour batter in it. Now bake it on 200c for 20 to 25 minutes. Then cool it and cut it into pieces. In the end put it on baking tray in sequence and again bake it for 8 to 10 minutes and serve it.

coffee dry fruit cake g

Coffee Dry fruit cake

For sponge:
White flour 2 ½ cup
Egg 4
Dry fruit 1 cup
Icing sugar 2 cup
Butter 150 gm
Coffee 3 tbsp
Baking powder 3 tbsp

For cake topping:
Dry fruit ½ cup
Sugar ½ cup
Coffee 4 tbsp
Corn flour 2 to 3 tbsp

Method:
For sponge:
Whisk 4 eggs in a bowl and whisk till it turn foamy. Then add 2 cup of icing sugar and 150 gm of butter to beat. Now mix 3 tbsp of baking powder. Then add 4 tbsp of coffee in lukewarm water to mix and add in mixture. Now add 2 ½ cup white flour and ½ cup of dry fruits to fold. Now place butter paper on pan and brush it with butter and place batter in it. Place in oven on 200 c for 25 to 30 minutes.

For topping:
In a pan add water, 4 tbsp of coffee and ½ cup of sugar to make syrup. Now mix dry fruit in it. Then take out sponge from mould and spread topping from top and serve.

dhuaan dam kheema g

Dhuwa Dum Qeema
Ingredients
½ kg minced beef
Bunch of chopped coriander
2 crushed onion
2-3 crushed tomatoes
5-6 whole green chilies
½ cup oil
1tsp turmeric powder
1tsp all spice powder
1tsp crushed black pepper
1tsp roasted and crushed coriander
1tsp roasted and crushed cumin
1tsp dried fennel seeds
2tbsp crushed red chili
2tbsp kachri powder
2tbsp crushed ginger garlic
1 piece coal
Salt to taste
Method:
In a mixing bowl put 2tbsp kachri powder and ½kg minced beef, mix them well and set aside for 1 hour. Now take a pan, put ½cup oil and fry 2 onions. Then cook 2tbsp ginger garlic with 2 to 3 tomatoes in same pan. Now add minced beef, salt to taste, 2tbsp red chili, 1tsp turmeric, 1tsp all spice, 1tsp whole coriander, 1tsp whole cumin and 1tsp black pepper, mix them well and cook. Now add as required water and let it tender until the water gets dry. After this add 1tsp dried fennel seeds, 5-6 green chilies and a bunch of coriander and allow it to simmer. Turn the flame off and serve

bashira murgh chana

Bashira Murgh Channa

Method:
For Chickpeas and Yellow lentils
To prepare chickpeas and yellow lentils first of all wash ½kg chickpeas and after this soak it with ½tsp soda and set a side. Also wash 1 cup yellow lentils and soak it for a while. Then strain the water of chickpeas, wash again and boil to tender. when the chickpeas are turn to boiled then strain the yellow lentils and put it into the chickpeas bowl, let it fry until the chickpeas and yellow lentils gets tender properly.
For Qorma
In a pan heat 2 cup oils and golden brown the 2 onions. Now add 1tbsp ginger garlic paste with ½kg chicken and fry. When the chicken turn to white then add 1tbsp all spice powder, 1tbsp chopped coriander, 1 or ½tsp turmeric, 1tbsp crushed red chilies, 5 to 6 green chilies, 1tsp crushed cumin, ½tsp crushed nigella, 1tsp crushed black pepper and salt to taste and fry for 2 to 3 minutes. When it get closer to tender, then whip 1 cup yogurt and put it into the same pan and fry. Now turn off the flame , the qorma is ready.
Now mix chickpeas with prepared qorma and simmer for 10 to 15minutes. In the end dish out and garnished with ½ bunch coriander.

swiss roll r

Noman Nazir

Ingredients
Egg 3
Plain flour 4 tbsp
Sugar 4 tbsp
Vanilla essence ½ tsp
...Sugar syrup 2 tbsp

For filling
Ingredients
Strawberry 250 grams
Cream 250 grams
Vanilla essence few drops
Sugar 3 tbsp

Method:-
Preheat oven to 150C
In a bowl beat together,eggs , vanilla essence and sugar till the mixture turns foamy.Fold in the flour .
Grease a butter paper and put it in the baking tray.Pour the flour mixture into it and bake for 10 minutes

For filling
In a saucepan add the strawberries, sugar and water.Cook until the strawberry becomes soft. Allow to cool then puree the mixture.
In a bowl , whip the cream with the vanilla essence then fold in the pureed strawberries.
Sprinkle the castor sugar on top of the sponge.Then pour the cream and strawberry mixture.
Carefully roll up the cake and allow to cool for 5 minutes

gulab jamun r

yed Noman Nazir

Recipe og gulab jamun
Ingredients
Khoya ½ kg
Flour 2 tbsp
Mezan Cooking Oil 2 tbsp
...Baking Powder ½ tsp
Egg 1
Cardamom powder ¼ tsp
Almond (chopped) 50 gm
Silver paper 2
Oil for frying
Ingredients for SHEERA
Sugar 2 cup
Water 2 cup
Cardamom 2
Method
In a bowl put ½ kg khoya, 2 tbsp flour, 2 tbsp oil, ½ tsp baking powder, and ¼ tsp cardamom powder. Using your hand mix the ingredients well. Make small balls of this mixture and fry in oil on low flame. Cook 2 cup sugar and 2 cardamoms in 2 cup water. When sugar melt and mixture thickens , turn the flame off. Dissolve the prepared gulab jamun in the sugar syrup. Decorate with almonds and silver paper.

darbari chicken handi

Syed Noman Nazir

Ingredients
Chicken ½ kg
Yogurt 1 kg
Milk ½ cup
Onion (grinded) 250 gm
...Salt ½ tsp
Ginger garlic paste ½ tsp
Cumin 1 tbsp
Dry fenugreek leaves 1 tbsp
Almond (chopped) 50 gm
Cream ½ cup
Ginger Julian’s 1 tbsp
Fresh coriander for garnishing
Green chilies for garnishing
Oil ½ cup
Method
In a pan, heat oil and add ginger garlic paste along with chicken. Fry well. Add in grinded onion, crushed red chili, turmeric, salt, cumin, and dry fenugreek leaves. Cook for 15 minutes on low flame and then turn the flame high, fry well. Now add in milk, cream, almond, and cook for 10 minutes more. Take out in a serving dish, garnish with fresh coriander and green chilies.See More

June 24, 2010 at 4:20am ·

caramalized baked chicken

Caramelized Baked Chicken
Ingredients
Boneless chicken ½ kg
Shashlik sticks 6
Fresh cream ½ cup
...All spice powder 1 tsp
White pepper powder ½ tsp
Salt ½ tsp
Red chili powder 2 tsp
Ginger garlic paste 2 tsp
Tomato ketchup 2 tbsp
Lemon juice 2 tbsp
Yogurt 2 tbsp
Oil 2 tbsp
Method
Marinate ½ kg Boneless chicken with 1 tsp All spice powder, ½ tsp White pepper powder, ½ tsp Salt, ½ cup Fresh cream, 2 tsp Red chili powder, 2 tsp Ginger garlic paste, 2 tbsp Tomato ketchup, 2 tbsp Lemon juice and 2 tbsp Yogurt. Leave it for 30 minutes, thread in shashlik sticks and bake with 2 tbsp Oil in a preheated oven of 190 degrees for ½ hour. Caramelized baked chicken is ready to serve.

plain bread r

man Nazir

Plain Bread
Ingredients
Four ½ kg
Eggs 2
Yeast 1 tbsp
...Salt ½ tsp
Baking soda ½ tsp
Oil 3 tbsp
Lukewarm water as required
Method
In a bowl mix together ½ kg Four, 1-1/2 Eggs, 1 tbsp Yeast, ½ tsp Salt, ½ tsp Baking soda, 3 tbsp Oil and knead to dough with Lukewarm water as required. Leave it to rise for 30 minutes. Then knead again and roll in the shape on bread. Brush with remaining half beaten egg, leave it to rise for more 20 minutes. Now bake in a preheated oven of 200 degrees for 30 minutes. Now take out from oven, cool and cut into slices

orange mermalade pudding R

Orange Marmalade Pudding
Ingredients
Eggs 2
Bread 6 slices
Cream 1 packet
...Milk 2 cup
Butter 50 gm
Dry fruits 50 gm
Orange juice 2 tbsp
Marmalade 4 tbsp
Sugar ½ cup
Ingredients for Marmalade Sauce
Food color a pinch
Marmalade ½ cup
Corn flour 1 tsp
Orange juice 2 tbsp
Lemon juice 2 tbsp
Method
Spread 50 gm butter and 4 tbsp marmalade on 6 bread slices. Now cut each slice into triangular shape. Put bread in a baking dish, spread dry fruits on top. In other bowl beat together 2 cups milk, ½ cup sugar, 1 packet cream and 2 eggs. Pour this mixture on top of bread slices. Bake in a preheated oven of 180 degrees for 30 minutes.
Method for Marmalade Sauce
In a pan, put together ½ cup marmalade, 1 tsp corn flour, 2 tbsp orange juice, 2 tbsp lemon juice and a pinch of food color. Cook till sauce thickens. Spread on top of prepared pudding and serve.

bihari chicken roll

Bihari Chicken Spring Roll

Ingredients
½ kg boneless chicken
4 green chilies
1 cup corns
1 packet of cheddar cheese
½ cup yogurt
½ cup tomato ketchup
1 tsp hot spices powder
1 tsp ginger garlic paste
1 tsp crushed coconut
1 tbsp papaya paste
½ tsp salt
2 tsp red chili powder
2 tbsp olive oil
2 tbsp mustard oil

Ingredients for dough
1 egg
2 cup flour
½ tsp baking powder
½ tsp salt
4 tbsp oil
Water as required

Method
Mix ½ kg chicken pieces with 2 tsp red chili powder, ½ tsp salt, ½ cup yogurt, 1 tsp papaya paste, 1 tsp hot spices powder, 1 tsp ginger garlic paste, 2 tbsp olive oil and 1 tsp crush coconut and marinate. Cook it for 10 minutes in a covered pan. When chicken is properly cooked, take it out in a bowl. Add 1 cup corn, 2 tbsp mustard oil, 4 green chilies and ½ cup tomato ketchup and mix.
To form dough, mix together 2 cup flour, 1 egg, ½ tsp baking powder, ½ tsp salt and 4 tbsp oil with luke warm water as required. Then equally divide the dough into 6 pairs and leave it for half an hour. Roll them into shape of a small roti and fill it with the mixture. Sprinkle 1 packet shredded cheddar cheese on them. Bake it for 15 minutes in a pre heated oven at 200c. Bihari Chicken Spring Roll is ready to serve.

Add a description

4 March-Friday Bihari Chicken Spring Roll Ingredients ½ kg boneless chicken 4 green chilies 1 cup corns 1 packet of cheddar cheese ½ cup yogurt ½ cup tomato ketchup 1 tsp hot spices powder 1 tsp ginger garlic paste 1 tsp crushed coconut 1 tbsp papaya paste ½ tsp salt 2 tsp red chili powder 2 tbsp olive oil 2 tbsp mustard oil Ingredients for dough 1 egg 2 cup flour ½ tsp baking powder ½ tsp salt 4 tbsp oil Water as required Method Mix ½ kg chicken pieces with 2 tsp red chili powder, ½ tsp salt, ½ cup yogurt, 1 tsp papaya paste, 1 tsp hot spices powder, 1 tsp ginger garlic paste, 2 tbsp olive oil and 1 tsp crush coconut and marinate. Cook it for 10 minutes in a covered pan. When chicken is properly cooked, take it out in a bowl. Add 1 cup corn, 2 tbsp mustard oil, 4 green chilies and ½ cup tomato ketchup and mix. To form dough, mix together 2 cup flour, 1 egg, ½ tsp baking powder, ½ tsp salt and 4 tbsp oil with luke warm water as required. Then equally divide the dough into 6 pairs and leave it for half an hour. Roll them into shape of a small roti and fill it with the mixture. Sprinkle 1 packet shredded cheddar cheese on them. Bake it for 15 minutes in a pre heated oven at 200c. Bihari Chicken Spring Roll is ready to serve.

garlic bread

Cheesy Garlic Bread

Ingredients
1 cup plain flour
1 bulb of garlic
1 cup cheese
1 tsp yeast
1 tsp sugar
1 tsp oregano
½ tsp salt
2 tbsp oil
Milk to requirement

Method
In 1 cup plain flour, add 1 tsp yeast, 1 tsp sugar, ½ tsp salt and 2 tbsp oil and knead it with milk as required and leave it for an hour. Roll with the rolling pin to form a roti and add 1 cup cheese, 1 chopped garlic and 1 tsp oregano and leave it for 20 minutes to rise. Bake it for 20 minutes and serve

molten cake

Quick Chocolate Molten Cake
Ingredients
120 grams chocolate
3 eggs
1 cup caster sugar
½ cup plain flour
125 grams butter
1 tbsp icing sugar

Method
Heat to melt 120 grams chocolate and 125 grams butter. In a bowl of 3 mixed eggs, include 1 cup caster sugar and ½ cup plain flour and stir it. Add chocolate mixture in it and mix it properly and bake it for 6 minutes in microwave oven. In the end garnish it with icing sugar.

kashmiri goshtaba

Kashmiri Gushtaba
Ingredients
½ kg mutton
250 grams yogurt
250 grams clarified butter
2 black cardamoms
2 fried onions
4 green cardamoms
4 cloves
6 green chilies
2 cups chicken stock
1 tsp black peppers
1 tsp salt
½ tsp red chili powder
½ tsp green cardamom powder
2 tsp ground fennel seeds
¼ tsp dry ginger powder
2 tsp garlic
2 tbsp mint

Method
Chop ½ kg mutton in a chopper until it is finely chopped. Add salt to taste, ½ tsp green cardamom powder, 1 tsp ground fennel seeds and ½ tsp red chili powder to chopped mutton and mix. Form small balls of the mutton mixture. Boil 2 cups chicken stock and add mutton balls when it reaches a boiling point. Cook on low flame until oil forms a separate layer. Now heat 250 grams clarified butter and add 4 green cardamoms, 2 fried onions, 250 grams yogurt, 1 tsp black peppers, 4 cloves, 2 tsp garlic, 1 tsp ground fennel seeds and 2 black cardamoms to it. Stir on low flame for a couple of minutes. Then add chicken stock, koftas and 6 green chilies and allow cooking on low flame. After half an hour, turn off the flame and add 2 tbsp mint leaves and ¼ tsp dry ginger powder. Kashmiri Gushtaba is ready to serve.

umme ali

Umm e Ali
Ingredients
10 baqar khani
A pinch of saffron
1 packet cream
1 cup sugar
2 cups milk
4 egg whites
50 grams pine nuts
50 grams almonds, pistachios
1 tsp rose water
½ tsp cardamom powder
½ tsp ground cinnamon

Method
In a bowl add 1 cup sugar, 2 cups milk, 1 packet cream and a pinch of saffron and beat well. Beat 4 egg whites separately. On a tray, place 10 baqar khani and pour 1 tsp rose water. The pour beaten milk mixture and beaten egg whites. Garnish with 50 grams almonds and pistachios, 50 grams pine nuts, ½ tsp ground cardamom and ½ tsp ground cinnamon. Bake in a pre heated oven at 200 c for half an hour. Umm e Ali is ready to serve

korma r

Chaandi Korma
Ingredients
½ kg chicken
250 grams yogurt
250 grams clarified butter
1 cup crushed onion
4 sliver paper
4 boiled eggs
Few rose petals
1 tsp cardamom powder
1 tsp kewra
1 tsp rose water
1 tsp whole black peppers
1 tsp salt
2 tsp ginger garlic paste
2 tbsp green chili paste

Method
Marinate ½ kg chicken with 250 grams yogurt, 2 tbsp green chili paste, 1 tsp cardamom powder, 1 tsp salt, 2 tsp ginger garlic paste and 1 tsp whole black peppers for one hour. Sauté a chopped onion in 250 grams clarified butter. Then add marinated chicken and allow simmering on low flame for half an hour. Stir briefly and add water as required and cook for another 10 minutes. Then turn off the flame and add 1 tsp kewra and 1 tsp rose water. Take out in a serving platter and place 4 boiled eggs and silver paper on top. Garnish with rose petals and serve.

2 in one choclte cake

Two in One Chocolate Cake
Ingredients
200 grams plain flour
300 grams sugar
250 grams butter
50 grams cocoa powder
8 eggs
½ cup warm water
1 tsp vanilla essence
2 tsp baking powder

Method
In a bowl, add 250 grams butter and 300 grams sugar and beat well until mixture is smooth. When it reaches desired consistency, add 8 eggs, 200 grams plain flour and 1 tsp vanilla essence and mix. Dissolve 50 grams cocoa powder in ½ cup warm water. Divide the prepared mixture in two halves and add cocoa powder to one of the halves. In a baking tray, pour plain mixture and then the cocoa mixture. Bake in a pre heated oven at 250 c for 25 minutes. Two in One Chocolate Cake is ready to serve.

red sauce pasta

Red Sauce with Pasta
Ingredients
1 packet macaroni
½ kg boneless chicken
6 chilies in vinegar
1 cup tomato ketchup
1 cup tomato puree
1 cup sliced carrots
½ cup oil
1 tsp oregano
1 tbsp parmesan cheese
1 tbsp sliced ginger, garlic
½ tsp salt
2 tsp paprika powder
2 tsp cumin seeds
2 tsp black pepper powder
2 tbsp soya sauce
2 tbsp fresh basil

Method
Fry 1 tbsp finely sliced ginger and garlic in ½ cup oil. When they are fragrant, add ½ kg boneless chicken cubes and ½ tsp salt and stir together. When water has dried up, add 1 cup tomato puree, 2 tsp paprika powder, 2 tbsp soya sauce, 2 tsp cumin seeds, 2 tsp black pepper powder, 6 chilies soaked in vinegar, ½ tsp salt, 1 cup sliced carrots and 1 tsp oregano and cook for a couple of minutes. Then add a packet of boiled macaroni and 1 cup tomato ketchup and mix. Now add 1 tbsp parmesan cheese and 2 tbsp fresh basil. Stir briefly and turn off the flame. Red Sauce with Pasta is ready to serve.

cream chicken salad

Creamy Chicken Salad
Ingredients
200 grams boiled chicken
2 boiled potatoes
10 almonds
1 cup boiled corn
1 cup cabbage
½ cup cream
½ tsp black pepper
¼ tsp salt
2 tbsp milk
2 tbsp honey

Method
Add ½ tsp black pepper and ¼ tsp salt to ½ cup cream and mix. Then add 200 grams boiled boneless chicken, 1 cup boiled corn, 1 cup sliced cabbage, 2 tbsp milk, 2 tbsp sugar, 2 tbsp honey, 2 tbsp boiled potatoes and 10 almonds and mix. Creamy Chicken Salad is ready to serve.

shai gajrela

Shahi Gajrella
Ingredients
½ kg grated carrots
1 liter milk
1 tin condensed milk
1 cup whole dried milk
1 cup fresh cream
1 cup boiled rice
50 grams sliced almonds
½ cup sugar
1 tbsp kewra
¼ tsp cardamom
4 tbsp crushed almonds

Method
Bring 1 liter milk to a boil and then add 1 cup boiled rice and ½ kg grated carrots. Allow cooking on low flame until mixture has thickened. Now add ½ cup sugar and stir together on high flame. Then add 1 tin condensed milk, 1 cup whole dried milk, 4 tbsp crushed almonds, 1 tbsp kewra and ¼ tsp cardamom. Mix together and turn off the flame. Take out is a serving dish and garnish with 1 cup fresh cream and 50 grams sliced almonds. Chill thoroughly before serving delightful Shahi Gajrella.

achari rice

Pickled Rice
Ingredients
½ kg boiled rice
250 grams tomatoes
6 curry leaves
6 green chilies
1 cup oil
½ bunch coriander
1 tsp red chili powder
1 tsp turmeric powder
1 tsp salt
½ tsp mustard seeds
½ tsp fenugreek seeds
½ onion seeds
½ tsp fennel seeds
2 tbsp lemon juice

Method
In a pan, add 1 cup oil and ½ tsp mustard seeds, ½ tsp onion seeds, ½ tsp fenugreek seeds and ½ tsp fennel seeds. Stir together all spices until they are fragrant. Then add 250 grams tomatoes, 6 green chilies, 1 tsp turmeric powder, 1 tsp salt, 1 tsp red chili powder and 6 curry leaves. Stir together briefly. Now add ½ kg boiled rice and allow simmering for 10 minutes. Delicious Pickled Rice is ready to serve.

butter rice

Butter and Black Pepper Rice
Ingredients
½ kg boiled rice
250 grams spring onion
4 cloves of garlic
50 grams butter
1 tbsp oil
1 tbsp soya sauce
½ tsp salt
2 tsp crushed black pepper

Method
In a cooking pot, add 1 tbsp oil and 4 sliced cloves of garlic. Sauté until garlic is fragrant. Then add ½ kg boiled rice, 250 grams sprig onion, 50 grams butter, 2 tsp crushed black pepper, ½ tsp salt and 1 tbsp soya sauce and mix together. Allow simmering for 10 minutes. Butter and black pepper rice is ready

quick choclate

Quick Chocolate Cake Slice
Ingredients for base
1 cup brown sugar
1 cup ground coconut
1 cup butter
1 cup crushed biscuits
Ingredients
1 tin condensed milk
50 grams butter
2 tbsp honey
200 grams cooking chocolate

Method
In a bowl, add 1 cup brown sugar and 1 cup ground coconut and mix. Then add 1 cup melted butter and 1 cup crushed biscuits and mix well. Spread a butter paper on a baking tray and the prepared mixture on top of it. Bake in a pre heated oven at 170 c for 10 minutes. For topping, add 1 tin condensed milk to a cooking pot and cook on low flame. Add 50 grams butter and 2 tbsp honey and cook on low flame for 20 minutes. Pour the mixture over baked base and place in oven again at 170 c for 10 minutes. Then top it with 200 grams melted cooking chocolate and serve. Quick Chocolate Cake Slice is ready to serve.

khoya R

Quick Khoya
Ingredients
250 grams dry milk
250 grams fresh cream

Method
In a bowl, mix 250 grams dry milk and 250 grams fresh cream thoroughly and keep in microwave oven for 2 minutes. Take out the bowl and mix again and keep in microwave oven for another 2 minutes. Now allow the mixture to cool. Quick Khoya is ready.

chinese mince fried rice

Chinese Mince Fried Rice
Ingredients
½ kg mince meat
½ kg boiled rice
250 grams spring onion
4 boiled eggs
1 cup carrot
1 cup capsicum
1 cup cabbage
½ cup oil
1 tsp red chili flakes
1 tbsp sliced garlic
2 tsp black pepper
½ tsp salt
4 tbsp soya sauce

Method
In a cooking pot, heat ½ cup oil and fry 1 tbsp sliced garlic. Also add ½ kg mince meat and cover the pan to cook for 10 minutes. Then add 1 tsp red chili flakes, ½ tsp salt, 2 tsp black pepper, 1 cup carrot, 1 cup capsicum, 1 cup cabbage and 250 grams chopped spring onion. Cook on low flame for a minute. Now add ½ kg boiled rice and 4 boiled and finely sliced eggs. Also add 4 tbsp soya sauce and mix. Allow simmering on low flame for 10 minutes. Delicious Chinese Mince Fried Rice is ready to serve.

jaipuri pulao

Jaipuri Dry Fruit Pulao
Ingredients
½ kg rice
½ kg meat
1 onion
1 bay leaf
4 cardamoms
10 cashew nuts
10 apricots
10 almonds
10 pistachios
50 grams plums
½ cup milk
½ cup oil
1 tsp black pepper
1 tsp salt
1 tbsp raisins
1 tbsp sugar
½ tsp saffron
½ tsp nutmeg powder
1 tsp black cumin


Method
Heat ½ cup oil and sauté an onion until it turns brown. Then add ½ kg meat, 4 cardamoms, 1 tsp black pepper, ½ tsp nutmeg powder and 1 bay leaf. Stir together on low flame until oil forms a separate layer. Then add 4 glasses of water and allow cooking on low flame until meat is tender and half of the water dries up. Now add ½ kg soaked rice and 50 grams plums and allow cooking on low flame for a few minutes or until water dries up. Dissolve 1 tbsp sugar and ½ tsp saffron in ½ cup milk and pour over rice. Now allow simmering on low flame. Meanwhile, heat some oil in another pan and fry 2 tsp black cumin, 10 cashew nuts, 10 apricots, 10 almonds, 10 pistachios and 1 tbsp raisins. Sprinkle fried dry fruits over rice and serve Jaipuri Dry Fruit Pulao.

Add a description

14 April- Thursday Jaipuri Dry Fruit Pulao Ingredients ½ kg rice ½ kg meat 1 onion 1 bay leaf 4 cardamoms 10 cashew nuts 10 apricots 10 almonds 10 pistachios 50 grams plums ½ cup milk ½ cup oil 1 tsp black pepper 1 tsp salt 1 tbsp raisins 1 tbsp sugar ½ tsp saffron ½ tsp nutmeg powder 1 tsp black cumin Method Heat ½ cup oil and sauté an onion until it turns brown. Then add ½ kg meat, 4 cardamoms, 1 tsp black pepper, ½ tsp nutmeg powder and 1 bay leaf. Stir together on low flame until oil forms a separate layer. Then add 4 glasses of water and allow cooking on low flame until meat is tender and half of the water dries up. Now add ½ kg soaked rice and 50 grams plums and allow cooking on low flame for a few minutes or until water dries up. Dissolve 1 tbsp sugar and ½ tsp saffron in ½ cup milk and pour over rice. Now allow simmering on low flame. Meanwhile, heat some oil in another pan and fry 2 tsp black cumin, 10 cashew nuts, 10 apricots, 10 almonds, 10 pistachios and 1 tbsp raisins. Sprinkle fried dry fruits over rice and serve Jaipuri Dry Fruit Pulao.

malai kabab R

Malai Kebab

Ingredients
½ kg boneless chicken
1 egg
6 green chilies
6 cloves of garlic
½ cup fried onion
½ cup cream
1 tsp black pepper powder
1 tsp salt
2 tsp red chili flakes
Oil as required

Method
In a blender, add ½ kg boneless chicken, 6 green chilies, 1 tsp black pepper powder, ½ cup fried onion, 6 sliced cloves of garlic, 1 tsp salt and 1 tsp red chili flakes. Blend until it forms a fine mixture. Take it out in a bowl and add ½ cup cream and a beaten egg. Form small kebabs of the mixture and fry. Delicious Malai Kebab is ready to serve.

dhuaan kabab R

Dhuaan Kebab
Ingredients
½ kg mince meat
2 ground black peppers
4 fried onions
1 tsp coriander powder
1 tsp sautéed gram flour
1 tsp salt
2 tsp hot spices powder
2 tsp red chili powder
2 tsp coconut powder
¼ tsp nutmeg powder
2 tbsp papaya paste
Oil for frying
A piece of coal

Method
Mix ½ kg mince meat with 2 ground black peppers, 4 fried onions, 1 tsp coriander powder, 1 tsp sautéed gram flour, 1 tsp salt, 2 tsp hot spices powder, 2 tsp red chili powder, 2 tsp coconut powder, ¼ tsp nutmeg powder and 2 tbsp papaya paste. Form kebabs of the mixture and shallow fry in hot oil. Smoke kebebs with a piece of coal and serve with paratha

anarkali fish

Anarkali Fry Fish

Fish Fillet ½ kg
All spice powder 1 tsp
Carom powder ½ tsp
Cumin powder ½ tsp
Mustard seed ½ tsp
Turmeric paste 1 tbsp
Garlic paste 2 tbsp
Talhar chili paste 2 tbsp
Dry chili paste 2 tbsp
White flour 4 tbsp
Lemon juice 2 to 3 tbsp
Oil for fry
Food color 1 pinch
Salt to taste

Method:
In a bowl add 2 tbsp of garlic paste, 2 tbsp of Talhar Chili paste, 2 tbsp of dry red chili paste, 1 tbsp of turmeric paste, ½ tsp of carom powder, 1 tsp of all spice powder, ½ tsp of cumin, ½ tsp of mustard seeds, 2 to 3 lemon juice, 1 pinch food color, salt to taste and 4 tbsp of white flour to make batter. Now marinate fish in batter for an hour. Heat oil in a wok and fry fish fillet and serve.

bashira mutton handi G

Bashira Mutton Handi
Mutton ½ kg
Yogurt 250 gm
Green chili 4 to 5
Green coriander ½ bunch
Onion paste ½ cup
Cream ½ cup
Cumin powder 1 tsp
All spice powder 1 tsp
Turmeric powder 1 tsp
Coriander 1 tsp
Ginger garlic paste 2 tbsp
Red chili powder 2 tbsp
Clarified butter 3 to 4 tbsp
Salt to taste

Method:
In clay pot heat 3 to 4 tbsp of clarified butter and fry onion paste. Now 2 tbsp of ginger garlic paste to fry. Then ad 2 tbsp of red chili powder, 1 tsp of cumin powder, 1 tsp of all spice owder, 1 tsp of turmeric powder, 1 tsp of coriander, 4 to 5 green chilies and salt to taste with 250 gm of yogurt and mix it well. Now add meat and cook till meat tender. When meat tender and gravy becomes thick add ½ cup of cream and dish it out. Garnish it with green coriander and serve.

murgh G

Murgh Begum Nobahar

Chicken bone less ½ kg
Onion 1
Egg 2
Small cardamom 4 to 5
Saffron 1 pinch
Chicken stock ½ jug
Almond ½ cup
Yogurt ½ cup
Cumin powder 1 tsp
All spice powder 1 tsp
Black pepper crushed 1 tsp
Red chili powder 1 tbsp
Ginger garlic paste 1 tbsp
Oil 4 to 5 tbsp
Salt to taste

Method:
Wash ½ kg chicken and dry it. Now add salt to taste and 1 tsp of black pepper crushed and leave it for a while. In a pan heat 4 to 5 tbsp of oil and fry chicken and take it out. In the same oil fry onion slices with 1 tbsp of ginger garlic paste and sauté it. Then add 1 tsp of cumin, 1 tsp of all spice powder, 1 tbsp of red chili powder, 4 to 5 small cardamom and salt to taste to mix and cook. Then add fried chicken and sauté. Now add ½ cup chicken stock with ½ cup whisked yogurt, ½ cup almond and 1 pinch saffron and cook till meat tender and gravy become thick. Dish it out and serve with sliced boiled egg.

Gosht Darbari G

Gosht Darbari

Mutton leg meat ½ kg
Onion 1
Green chilies 3 to 4
Green coriander ½ bunch
Garlic 4 to 5 cloves
Big cardamom seeds 1 tsp
Ginger paste 1 tbsp
Tomato paste 2 to 3
Unsalted butter 3 to 4 tbsp
Salt to taste

For Darbari Masala:
Cinnamon 1 piece
Kashmiri chili 2
Bay leafs 1 to 2
Clove 1 tbsp
Mustard seeds ½ tsp
Poppy seeds ½ tsp
Whole black pepper ½ tbsp
Vinegar 1 to 2 tbsp



Method:
For Darbari Masala:
In a pan add ½ tsp of mustard seeds, ½ tsp of poppy seeds, 2 kashmiri chilies, 1 piece of cinnamon, 1 tbsp of sesame seeds, ½ tbsp of whole black pepper, 1 to 2 bay leaves and 2 to 3 cloves to roast. Then put them all in a grinder with 1 to 2 tbsp of vinegar and make paste.
For Darbari gosht:
Now marinate meat with darbari Masala and leave it for 4 to 5 minutes. Now chop 4 to 5 lemons with salt. Heat oil in a pan and fry an onion. Then add garlic and ginger paste to fry and add meat to cook. Now add 3 to 4 tbsp of tomato paste, 3 to 4 green chilies, ½ bunch of green coriander and 1 tsp of big cardamom seeds to mix and cook it well. After that add as required water and cook till meat tender. When oil forms a separate layer dish it out and serve.