Monday, November 15, 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 eggyolk 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.

Sunday, October 17, 2010

LUNCH SERVICE 18 OCT TO 23 OCT

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.com/Menu.php

Tuesday, October 12, 2010

LUNCH SERVICE

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

Sunday, October 10, 2010

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

Tuesday, September 21, 2010

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.

Sunday, March 7, 2010

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.

Tuesday, February 23, 2010

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 noodles add in chicken and vegetable gravy. Set this noodles gravy aside.
6-Now in other pan heat 2 tbsp oil and sauté cumin seeds in it. Add water and salt according to your rice quantity. Cook rice till they are done.
7-Now make the mayonnaise sauce. In a bowl take 1 cup mayonnaise and add 1 cupt tomato ketchup and 1/2 tsp crushed red chili in it. Mix it well and set it aside.
8-Take a serving rice tray and make a first layer of rice, then 2nd layer of noodles gravy. Pour mayonnaise sauce over gravy and in last garnish with fried onion with a little garlic (tarka)
9-serve it hot.

Friday, February 5, 2010

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.

Monday, January 25, 2010

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 to 4 hours. (or pressure cook it for 15 minutesif you like).

5-Finally, add the flour and cook for about 10 minutes. Garnish with coriander leaves, ginger, onions and green chillies.

6-Serve mutton nihari with chappati, naan or rice.

Wednesday, January 13, 2010

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.

Monday, January 11, 2010

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.


Wednesday, January 6, 2010

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 begins bubbling add the blended ingredients. Powder the cardamoms and add it to the paste. Do not forget to stir at regular intervals.
7-Add all the vegetables and stir slowly. Put the remaining coriander and cook till the vegetable become soft.
8-To check if it’s cooked just press the vegetables with a spoon.If the spoon goes through turn of the flame and serve hot.