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Showing posts from 2010

Plain Cake

INGREDIENTS 1- Icing sugar 2-maida 3 oz 3-baking powder 1/2 tsp 4-oil 3 oz 5-egg 3 6-vanillla essence few drops METHOD 1-First take out only white part of egg and beat it with the egg beater when it get fluffy add egg yolk and icing sugar and beat it again then add oil and in theend add maida mix it well your batter is ready. 2-Greece the pan with little oil and dust maida on it put the whole batter and bake it for 45 minutes at 180 degree centigrade.

LUNCH SERVICE 18 OCT TO 23 OCT

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monday Madramondaysi Chicken Masala Curry, Khatti Dal, Potato in Yoghurt's Curry Tuesday Coconut Chicken, Mash ki Dal, Palak Paneer Wednesday Butter Chicken, Khatta Dalcha, Bhindi Fry Thursday Qeema Karahi, Black Channa Curry, Shahi Sabzi Friday Ginger Chicken, Dal Makhni, Kashmiri Dum Aaloo Saturday No Service For More details you can visit our website http://www.sadiaskitchen.c om/Menu.php Sadia’s Kitchen www.sadiaskitchen.com Share

LUNCH SERVICE

TOday's lunch menu Green Chicken Handi, Lahori Dal(Masur), Gujrati Potato Curry for order and detail visit www.sadiaskitchen.com

LUNCH SERVICE

For tomorrows lunch order visit my web site www.sadiaskitchen.com

my next week lunch menu

Monday Dum ka Qeema, Chikar Cholai, Khattai Baingan Tuesday Green Chicken Handi, Lahori Dal(Masur), Gujrati Potato Curry Wednesday Panjabi Chicken Karahi, White Beans in Gravy, Mix Vegetable Jalfrezi Thursday Chicken Badami Qorma, Besan ki Curry, Kadu karahi Friday Katakat, Channai ki Dal aur Palak, Methi Aaloo Saturday No Service

DAL FRY

INGREDIENTS 1- 1/4 cup masur dal 2- 1/4 cup chana dal 3-1/4 cup yellow dal 4- 1 tea spoon gram masala 5-2 tea spoon ginger garlic paste 6-1 cup tomatoes (chopped) 7-1 tea spoon cumin 8-1 onion(chopped) 9- 1 to 5 small green chilles 10- 1 tea spoon red chillies 11- 1/2 tea sppon haldi METHOD 1-Mix and wash all dal and set aside for 10 minutesafter that cook it when half done. 2-Heat oil and fry onion when it little brown add ginger garlic paste , tomatoes and add all spices when tomatoes softens and mixture is ready add all dal and cook until done. 3-Garnish it with coriander , mint leaves and green chilies. 4-Serve hot with rice and chappati.

COCONUT HALWA

INGREDIENTS 1-coconut 1/2 kg 2-koya one cup(without sugar) 3-almonds 10 to 15 5-4-green cardamom 8 (powder) 6-rose water 1 to 2 drops 7-ghee 2 tbs 8-sugar 1/2 kg METHOD 1- Take a pan and add ghee then add coconut and fry it a a little. 2- Then add koya , green cardamom, sugar, rose water and fry it again when it thickens then cool it down for a while. 3-Take a plastic bag it with little ghee and spread all the mixture on to it and in the end garnish it with almonds on the top.

SINGAPORIAN RICE

INGREDIENTS 1-150 gm boneless chicken cubes 2-2 cup rice 3-1/2 packet boiled noodles 4-1 capsicum, cut in squares 5-1 carrot, cut in circles 6-1 green onion, chopped 7-1/2 cabbage, chopped 8-10 to 12 small green chilies, chopped 9-1 tbsp crushed red chili 10-1 tbsp cumin seeds 11-Salt to taste 12-oil as required 13-1/2 tsp black pepper 14-1/2 tsp white pepper 15-2 tbsp Worcester sauce 16-garlic copped 1 tsp 17-2 tbsp chili garlic sauce 18-2 tbsp soya sauce 19-1cup tomato ketcup 20-1cup mayonnaise 21-1 medium onion fried for garnishing METHOD 1-. In a pan heat 2tbsp oil and sauté garlic and green chilies in it. 2- Now add chicken and fry it for 2-3 minutes. 3-Add all vegetables and salt, black and white pepper, Worchester sauce, soya sauce, chili garlic sauce and crushed red chilies. 4- Mix it well and cook it for 2-3 minutes on high flame. Now add 1/2 cup water and cover it for 2-3 minutes.Now thickens it with corn flour( dissolved in 3tbsp water). Gravy should be thick. 5-Now boiled

MEAT WITH TAMARIND

INGREDIENTS 1-Beef/ mutton 1 kg 2-turmeric 1 1/2 tsp 3-red chilli powder 2 tbs 4- salt as per taste 5-pepper 8 6- cinnamon stick 2 7- stock 1/2 cup 8-oil 1/2 cup MAKING PASTE 1-Red chilli whole 2 2-corinander 2 tbs 3-cloves 6 4-black pepper 6 5-coconut water 1 cup 6-tamarind juice 1/2 cup 7-aniseed (grounded) 1 tsp 8- onion 2 (sliced) 9-mint and coriander leaves( for garnishing) METHOD 1-Take a bowl and marinate meat with turmeric , red chilli powder and salt for 1/2 an hour. 2-Take apan and boil 3 cup of water with cinnamon sticks and pepper and add meat and boil, when meat is tender remove from pan and keep aside, save the water , add stock and boil. 3-Heat oil in a pan, fry onion till light brown and add masala paste fry, add meat and stock,cook for a while, when meat is tender and oil comes up add gravy coconut water and tamarind ,cook it well, when gravy is ready sprinkle aniseeds powder and serve with chapatti. 4-Garnish it with mint and coriander leaves.

MUTTON NIHARI

INGREDIENTS 1- Mutton 1 kg 2- 2 to 3 tablespoons flour dissolved in 1/4 cup of water 3-Turmeric powder 1/2 teaspoon 4-Bay leaves - 2 5-Cardamom - 2 6-Nutmeg - Few pinches 7-Garam masala - 2 tablespoons 8--Ginger garlic paste - 2 tablespoons 9-Chilli powder- 2 tsp 10-Yogurt - 3 tablespoons 11- cooking oil - 1/2 cup Spice masala:(roast all of it one by one and make it a powder) 1-Fennel seeds 2 tbs 2-1 tsp whole black peppercorn 3-1tsp cumin seed 4-1tsp corinander seeds 5-8 cloves 6-Cinnamon stick - 1 For Garnishing: 1 Onion fried to brown 2 Green chillies chopped 2 Ginger strips sliced 3 tablespoons coriander leaves chopped METHOD 1-Clean the mutton and cut into medium pieces. 2- Heat oil in a pan and add bay leaves, and ginger garlic paste add the mutton and fry for 2 to 3 minutes. 3-Now add red chilli powder, coriander powder, turmeric powder, yogurt, garam masala and fry until the oil separates. 4-Add the nutmeg, cardamom, spice masala and 3 cups of water and cook on low heat for 3 t

WHITE CHICKEN CURRY

INGREDIENTS 1-300 gm yoghurt 2-1/2 kg chicken 3-2 onions,chopped 4-1/4 cup oil 5-2 tbsp garlic ginger paste 6-Salt to taste 7-6 green chilies 8-3 big cardamoms 9-4 small cardamoms 10-4-6 cloves and whole black pepper 11-2 bay leaves 12-1 cinnamon stick 13-1/2 bunch coriander,chopped METHOD 1-Heat oil and fry onions but care should be taken that onions should not turn brown.As we are making white curry so fry onions on low heat. 2-Add both cardamoms, cloves,black pepper,bay leaves and cinnamon. 3-Now add chicken and garlic ginger paste. Stir it well. 4-Add yogurt and 1 cup water and salt, cover it for few minutes. 5-Add green chilies when gravy started to dry up. Cook till chicken is tender and done.Garnish it with coriander.

MEXICAN CHICKEN

INGREDIENTS 1-1 kg bone less chicken 2-salt as required 3-white pepper 1 tsp 4-tomato paste 2 cup 5-capsicum(cubed) 6-tomato ketchup 2 cups 7-fresh red chillies 9- 10 8-vinegar 4 tbsp 9- oil 4 tbsp 10-garlic paste 1 tsp METHOD 1-Marinate chicken with garlic,salt, vinegar and white pepper for half an hour. 2-Take a pan and heat oil .Then add the marinated chicken on a high flame till the chicken dries. 3-Then add tomato paste and tomato ketchup and cook for 5 to 6 minutes. 4-Then add capsicum and red chillies and cook it for 3 to 4 minute. 5-Garnish it with fresh coriander and mint leaves and serve it with boil rice.

DAHI SBZI

INGREDIENTS 1-100 grams mushroom 2-100 grams carrots 3-100 grams peas 4- 100 grams cauliflower 5- 100 grams potato 6-1/2 cup coriander 7-15 cardamoms 8- 3 garlic flakes 9-1 inch ginger, 250ml curd 10-1 tablespoon lemon juice 11- 2 medium sized onions 12-2 teaspoon coriander powder 13-1 teaspoon turmeric 14-1/2 teaspoon pepper 15- 1 teaspoon red chilly powder 16-1 teaspoon cinnamon powder 17- 2 tablespoon ghee( clarified butter) and salt to taste. HOW TO PREPARE : 1-Finely chop the onions, ginger and garlic separately and set them aside. 2-Cut all the vegetables into tiny pieces excluding the peas. 3-Take a blender and add the curd, ginger, garlic and onions and blend to make a nice smooth paste. 4-Now put in the lemon juice, pepper, salt and mix it. Add the turmeric, cinnamon powder, coriander powder, red chilly powder and blend it for 30 seconds. 5- Put in 1/4 fresh coriander and blend till the aroma begins to rise. Next take a pan and pour the ghee and bring to heat. 6- When the ghee