Tuesday, November 26, 2013

All Day Menu at Sadia's Kitchen Cafe

Sadia's KitchenToday's Lunch Menu: Mix Vegetable Bhujia Rs.90/- at Dotzero Lounge at #TariqRoad #Karachi

All Day Menu:
Cheesy Chicken Omelet
Sausages Pepper Omelet
Cream Cheese Vegetable Omelet

Chicken Tikka Sandwich with Fries
Chicken Cutlet Sandwich with Fries
Chicken Vegetable Sandwich with Fries
Cheesy Beef Burger with Fries

Fries Plain
Fries Mayo
Fries Cheese

OREO Smoothie
Chocolate Smoothie
Pineapple Orange Banana Smoothie
Strawberry Banana Smoothie
BlueBerry Smoothie
Banana Shake
Chocolate Shake
Pineapple Shake
Strawberry Shake
Tea
Green Tea
Coffee > Espresso/ Latte/ Cappuccino/ Long Black Cup

Wednesday, November 20, 2013

Sadia's Kitchen Dine In Service at DotZero Lounge



Sadia's Kitchen started its cafe at DotZero Lounge, 14th Floor of Dilkusha Forum, Tariq Road, Karachi, from 1st November, So far ALHAMDULLILAH its a great experience & Chef Sadia cooking all stuff by herself.

We launched Fast Food Menu with different Smoothies & Shakes, After 10 working days {As lots of holidays in our country} We are adding Daily Gravies in our Dine In Menu, We are offering delivery service to Dilkusha Building offices

Our Gravies Menu is below,


You have to book your Gravies item order for a week or one day before lunch. We will start our food delivery service in the month of December Insha'ALLAH.

For Daily Menu updates:
Subscribe on SMS: Write SKC & send it 8333
Follow us on Twitter: @Sadiaskitchen
Follow us on Facebook: http://www.facebook.com/sadiaskitchen
Email: food@sadiaskitchen.com
Web: http://www.sadiaskitchen.com

Saturday, September 14, 2013

Homemade Juicy Beef Burger Deal @390/-


Sadia’s Kitchen Homemade Juicy beef burger made from the best possible combination of flavor and texture – The perfect Juicy Beef burger marbling made from moist, tender, juicy & irresistibly tasty beef! Combined with Cheese, fresh tomatoes, crispy green lettuce & Delicious Sauce, So, order your Homemade juicy beef burger now…. Don’t Miss this tempting offer!

Homemade Juicy Beef Burger Price is Rs.390/- with Drink & French Fries
Order timings: 4pm to 9pm
Minimum Order 05 Burgers (Delivery charges applied & vary area wise)
Above 10 burgers Free Delivery all over Karachi.
Pickup service available
50% payment advance through online banking
Contact: food@sadiaskitchen.com Or 03132813281
FB: http://www.facebook.com/sadiaskitchen
Twitter: http://www.twitter.com/sadiaskitchen







Monday, September 2, 2013

Baked Chicken Recipe

Try this recipe when you you have less time and you have to make yummy dinner:)


INGREDIENTS


1 tablespoon chili-garlic sauce
2 6-ounce boneless, skinless chicken breasts
3-3/4 cup bread crumbs
4-3 tablespoons canola oil
5- 3 TBS Pineapple juice
6- 1/2 Tsp salt

METHOD

1 -Heat oven to 450° F.

2- In a large bowl, and marinate the chicken with chili-garlic sauce and pineapple juice.

3- Take another bowl  combine the bread crumbs, oil, and ½ teaspoon salt. Now coat the
   in the mixture and transfer to a baking sheet.

4- Bake until cooked properly for approximately 20 minutes.

5- Serve hot with fresh salad.

Sunday, August 25, 2013

CHICKEN SANDWICH WITH SPICY PEANUT SAUCE


INGREDIENTS

1- 1 Tbs butter(room temperature)
2- 2 slices bread
3- 1/2 cup cheddar cheese (shredded )
4- 1/4 cup chicken satay or plain chicken, shredded and warm
5- 2 tablespoons spicy peanut sauce
6- 1 tablespoon coriander chopped
7- Hot sauce to taste
8- One medium cucumber



METHOD

1- Take a pan and warm it with medium heat.

2- Apply butter on one side of .slice of bread, place one slice in the pan buttered side down.

3- After that Sprinkle on half of the cheese, then top with the chicken, spicy peanut sauce,cucumber,
   and the remaining cheese followed by the remaining slice of bread, buttered side up.

4- Cook until golden brown on both sides and the cheese is melted, about 2-4 minutes per side.

5- Serve with your favorite dip or french fries.

Tuesday, August 20, 2013

SWEET AND SOUR PRAWNS BALL WITH SWEET AND SOUR SAUCE


SWEET AND SOUR SAUCE


INGREDIENTS


1- Tomato ketchup 4 Tbs
2- vinegar  4 Tbs
3- Sugar 2 Tbs
4- Water  1/2 cup
5- Salt and Ajinomoto to taste
6- Cornflour dissolved 2 Tbs
7- Spring onion for garnishing


METHOD


1- Add tomato ketchup, vinegar, sugar, water in a cooking pot and boil.

2- Add salt and ajinomoto.

3- Add cornflour till the sauce become thick.

4- Garnish it with spring onin.



SWEET AND SOUR PRAWNS BALLS



INGREDIENTS


1- Prawns  1/4 kg
2- Flour 2 Tbs
3- Egg 1
4- Cornflour 2 Tbs
5- Ajinomoto 1/2 tsp
6- Salt/pepper according to taste
7- Oil 1/2 kg
8- Baking powder 1/4 tsp


METHOD

1- clean the prawns by removing the shell & back vein. Chop the prawns fine.

2- Add egg, flour, cornflour seasoning and baking powder and leave it for 1/2 hour.

3- Heat oil in a deep pan .Drop the prawn mixture in a shape of ball.Deep fry
   till the balls are golden brown in colour.

4- Serve it with sweet and sour sauce mentioned above and enjoy.

Wednesday, July 24, 2013

GREEN FISH COCONUT CURRY




INGREDIENTS

1-  4 Fish fillets(cut it into chunks)
2-  1 onion chopped
3-  2 fresh green chilies
4-  2 garlic cloves crushed
5-  2 Tbs lime juice
6-  1/4 cup cashew nuts
7-  1/2 tsp fennel seeds
8-  3 Tbs dry coconut
9-  2 Tbs oil
10- 1/4 tsp  ground seeds
11- 1/4 tsp ground coriander
12- 1/4 tsp salt
13- 3/4 yougart
14- 1/4 tsp ground cumin
15- 3 Tbs fresh coriander(chopped)
16- 2/3 cup water


METHOD


1- Marinate the fish with turmeric, lime juice and salt and marinate it
   for 15 minutes.

2- Now grind the onion,chili, garlic, cashew nuts,fennel and coconut and
   make a paste and set aside.

3-Take  a pan heat oil anf fry the cumin seeds for one minutes than add the paste
  and fry it for 5 minutes and stir in the ground coriander, cumin, salt and water
  and cook for 3 minutes.

4-After that add yougart and chopped coriander than gently add fish pieces and stir.
  Cover and cook gently for 10 minutes or until the fish is tender.

5-Take it out in a serving dish and Serve it with plain rice and garnish it with
 more coriander.

Tuesday, July 23, 2013

PRAWN SESAME TOAST



INGREDIENTS


1- Prawn 225g
2- 1 Tbs soya sauce
3- salt and pepper as per taste
4- 2 Tbs cornflour
5- 1/2 cup sesame seeds
6- 4 slices bread slices
7- oil for frying
8- Tomato ketchup to serve



METHOD


1- Take a food processor and process prawns, soya sauce, and cornflour in it.


2- Now whisk the egg white until stiff and mix this in the prawn mixture.


3- Cut the slice of the bread into four triangular quarters and spread
   the sesame seed on a large plate. Spread the prawn paste over on side of the
   bread than press the coated sides into the sesame seed so that they stick and
   cover the prawn paste.

4- Heat the oil in a karahi add the coated toast, and prawn side first and deep
   2 to three minutes and than turn the other side until golden brown.

5- Drain  these toast on a kitchen paper and serve hot with tomato ketchup.

Monday, July 22, 2013

CHICKEN IN HERB CRUST



INGREDIENTS

1- 4 Breast Chicken
2- Mustard powder 1 Tbs
3- 1 cup bread crumbs
4- 2 Tbs fresh coriander
5- 1 Tbs mixed dried herbs
6- 2 Tbs melted butter
7- salt and black pepper as per taste



METHOD

1- Preheat oven at 180 degree centigrade.lay the chicken breast on a oven proof
   dish and and spread the mustard and season the chicken with salt and freshly
   ground black pepper.

2- Now take a bowl mix bread crumbs and herb together.

3- Now coat on a chicken this bread crumbs and herb and in the end spoon over the
   melted butter. Bake it in the oven for 20 to 25 minutes or until tender and crisp.

4-Serve it with potatoes and salad. 

Friday, July 19, 2013

CHICKEN WITH GREEN MANGO



INGREDIENTS


1- Chicken 450g(cubed)
2- 1 MANGO(green and sliced)
3- 1 tsp garlic(crushed)
4- 1 tsp ginger(crushed)
5- 1 tsp ground coriander
6- 2 onion (chopped)
7- 2 green chilies
8- 2 tomatoes chopped
9- salt as per taste
10 1/4 tsp turmeric powder
11- 1 tsp chili powder
12- 1/4 tsp onion seeds
13- 3 Tbs oil
14 -4 curry leaves
15- 2 Tbs fresh coriander and mint leaves
16- Water one and half cup



METHOD


1- First peel the mango and make slices and set aside.

2- Now take a bowl and add chicken cubes, onion seeds, ginger, chili powder
   turmeric, salt and ground coriander.Mix all the spices and add half of the
   mango slices.

3- Take a pan add oil and fry the chopped onion until they turn golden brown
   add curry leaves.

4- Now add the spiced chicken pieces and tomatoes and stir fry it for 4 minutes.

5- Now add water and lower the steam and cook it again for 10 to 12 minutes
   until the chicken is cooked and the water has been absorbed.

6- In the end add the remaining mango slices, green chilies and fresh coriander and serve hot.

Wednesday, July 17, 2013

FRUIT SMOOTHIES



INGREDIENTS

1- 2 cups peach  Juice
2- 2 cups plain yogurt
3- 1 peach, peeled and sliced
4- 7  strawberries
5- 3 tsp sugar


METHOD


1-Take a blender and combine all ingredients and process it until blended.


2-Now pour the smoothie into the chilled glasses and serve immediately.



Tuesday, July 16, 2013

MINI SPRING ROLL



INGREDIENTS

1- Chicken breast 3oz
2- One medium onion finely chopped
3  One small carrot(julienne)
4- 1 spring onion finely sliced
5- 1 small red pepper (julienne)
6- 2 cloves garlic crushed
7- Oil 1/2 cup
8- Cabbage one small(cut into halve and crushed)
10-Soya sauce 1 Tbs
11-egg white of one egg
12-Black pepper 1/2 tsp
13- 4 large sheet of filo pastry


METHOD

1-Chop the green chili and take a pan add oil in it.When hot add chopped
  onion, garlic and chili fry it for 1 minute.

2-Slice the chicken add to the pan and fry over a high heat until brown.

3-Now add,carrot, spring onion, cabbage and stir fry for two minutes.Remove
  from heat and let it cool.

4-Cut each sheet of filo into 5 short strips. Place a small amount of filling
  at one end of each strip then fold in the long side .Seal the roll with egg white
  and put it in the freezer for 15 minutes before frying.

5-Now take a pan heat oil and fry the rolls until crisp and golden brown.

6-Drain on a kitchen paper and served with tomato ketchup.

Sunday, July 14, 2013

CHICKEN BROAST


INGREDIENTS


1- chicken 10 pieces
2- salt as per taste
3- Mustard powder 1 tsp
4- Red chili powder 1 tsp
5- Paprika 1 tsp
6- Milk 3 Tbs
7- Lemon juice 3 Tbs
8- Chili powder 1 tsp
9- Flour 1 cup
10-Soya sauce 1 Tbs
11-Vinegar 1 Tbs


METHOD


1- Take a bowl and marinate chicken with salt, lemon juice, vinegar and soya sauce.

2- Now mix the egg and milk together and dip chicken in this mixture.

3- Take another bowl mix dry ingredients,flour, salt, paprika, mustard powder and chili powder.After that coat  the chicken in flour mixture.

4- For the best result coat the chicken second time if you want a crispy broast.

5- Now deep fry the chicken on a low flame for at least 20 to 25 minutes.

6- Serve hot with fries or tomato ketchup.

SHEEK KABAB



INGREDIENTS



1- 1 KG ground lamb
2- 2 onions, finely chopped
3- 1/2 cup fresh mint leaves(Chopped)
4- 1 Tbs ginger paste
5- salt as per taste
6- 1 Tbs green chili paste
7- 2 tsp ground cumin
8- 2 tsp ground coriander
9- 2 teaspoons paprika
10- 1 Tsp Gram masala
11- 2 teaspoons salt
12- oil 1/4 cup
13- 2 Tsp red chili


METHOD


1- In a large bowl, mix ground lamb, onions, mint, ginger paste, and chili paste.

2- Now add gram masala ,cumin, coriander, paprika, and salt. Keep it in the refrigerate for 2 hours.

3- Take handfuls of the lamb mixture, about 1 cup, to form sausages around skewers.

4- Make sure the meat is spread to an even thickness. Refrigerate until you are ready to grill.

5-Preheat grill and arrange kebabs on grill. Brush it with oil and turn it frequently
  until they cook properly  and you got a nice brown co lour.

6-Serve hot with tomato ketchup or some chutney.

Friday, July 12, 2013

FRUIT CHAAT



INGREDIENTS


1- Apples 2
2- Oranges 2
3- Pomegranate seeds 1/2 cup
4- Mango one medium
5- Bananas 3
6- salt as per taste
7- Grapes 1 cup
8- Sugar 5 Tbs
9- Juice of two oranges
10-chat masala 1 tsp
11 Black pepper 1/2 tsp



METHOD

1-Take a bowl and cut apple,banana, mango into small pieces.

2-Peel oranges and cut them into halves and add grapes.

3-Now peel mango and cut in small cubes and put all the fruit in a large bowl.

4-Now add orange juice,sugar,chat masala and black pepper and put it in the refrigerator.

5-Serve cold.


Wednesday, July 10, 2013

PAKORAS


INGREDIENTS


1- Besan 250 gm
2- 1/4 tsp turmeric powder
3- Ground red chili 1 tsp
4- Baking powder 1/4 tsp
5- 1 tsp Ground Coriander
6- 2 Tbs Coriander leaves chopped
7- 2 Tbs mint leaves chopped
8- Salt as per taste
9- you can use vegetable( like potatoes,Spinach)
10- 1 onion medium(chopped)


METHOD


1- Take a bowl and mix together the besan, turmeric, baking powder, chili powder, ground coriander,
   chopped mint leaves, and fresh chopped coriander.

2- Now add water and make a thick paste.

3- Heat a oil in a kadhai and deep fry pakoras or until golden brown.

4- You can also use vegetable of your choice dip in the batter and fry it.

5- Take them out on a absorbent paper to remove excess oil.

6- Serve hot with tomato ketchup and enjoy.

Tuesday, July 9, 2013

CHICKEN CHEESE SAMOSA


INGREDIENTS


1- Chicken 1 cup (boiled)
2- Cheddar cheese 1 cup(crushed)
3- Salt as per taste
4- Spring onion 1(chopped)
5- Oil for frying
6- Samosa patti 1 packet
7- Black pepper 1 1/2 tsp
8- Water as required
9- Flour 1 Tbs
10-Coriander leaves 2 Tbs(chopped)
11-Mint leaves 2 Tbs(chopped)


METHOD



1- First boil the chicken with salt and pepper when done
   shred the chicken and keep it aside.

2- Now take a pan add oil saute chicken in it with spring onion and keep aside to cool.

3- After that add cheese,coriander and mint leaves and mix it well check the seasoning.

4- Now take a samosa patti and make the samosa and close it with the mixture of little water and flour paste.

5- Now deep fry these samosa in oil till you got a nice brown co lour and serve it with tomato ketchup.

Monday, July 8, 2013

CHICKEN NUGGETS

 Chicken nuggets are one of the favorite snack or kids and adults
 you can make this simple recipe on if tar also.


INGREDIENTS

1- Chicken 1/2 kg (boneless)
2- onion 1 medium(chopped)
3- Black pepper 1 tsp
4- Salt as per taste
5- Oil for frying
6- Flour 1 cup
7- Bread crumbs 1 cup
8- Egg 2




METHOD


1- Take a bowl add chicken pieces in it than add garlic paste
   black pepper, onion and salt.

2- Add this mixture in the chopper to mince it.

3- Put this mixture in a fridge for half an hour.

4- Beat the eggs in a bowl now take the mixture out from the
   fridge and make nuggets.

5- First coat them in a flour than dip in egg than coat in bread crumbs.

6- Heat oil in a pan and deep fry nuggets in it.

7- Serve hot with tomato ketchup .

Friday, July 5, 2013

GREEN CHILI CHICKEN



INGREDIENTS

1- 500 g Boneless chicken breast(cut it into strips)
2- 1/4 cup coconut milk
3- 2 Tbs brown sugar
4- 3 Tbs fish sauce
5- 3 Tbs coconut cream or milk
6- 4 to 5 green chilies(chopped)
7- 5 Tbs oil
8- 4 Tbs chopped fresh basil


FOR CURRY PASTE

1- 2 onion(peeled)
2- 2 tsp ground ginger
3- 2 tsp ground coriander
4- 1 tsp grated nutmeg
5- salt as per taste
6- 2 Tbs chopped coriander
7- Juice of  2 lime
8- 4 fresh green chilies cut it into julienne
9- 2 garlic cloves(peeled)
10- A pinch of ground cloves
11- 2 tsp caraway seeds
12  1 stalk lemon grass (chopped)


METHOD


1- To make a curry paste , place all the ingredients in a food processor
    with 2 tablespoon of the oil and make a smooth paste.

2- Heat the oil in a pan or wok add the curry paste and cook it for about 30 seconds

3- After that add the chicken strips and stir fry over a high heat for 3 minutes.

4- Add the coconut milk,brown sugar,fish sauce and chilies. Cook again for 5 minutes.

5- Remove from the heat add basil and mix it well.

6- Take out the chicken in a serving dish  and pour coconut milk or cream
   on the top and garnish it with lemon slices and serve it with boiled rice.

Thursday, July 4, 2013

GRILLED PRAWN

INGREDIENTS

1-15  large prawns
2-4 Tbs lemon juice
3- Salt as per taste
4- 1 tsp chili powder
5- 1 tsp brown sugar
6- 1 tsp garlic paste
7- 1 tsp ginger paste
8- 3 Tbs oil
9- 2 fresh green chilies(sliced)
10- 1 onion (sliced)
11- 1 tomato sliced
12- 1 Lemon (sliced)


METHOD

1- Wash and peel the prawns and  make a slit on the back of the brown you
     got a shape like butterfly.

2- Put all the remaining ingredients except , green chili, lemon ,tomato and onion together
    and mix it well add prawns and marinate it for one hour.

3-Place the green chili, onion, tomato in a flame proof dish add the prawn mixture
  and cook under a very hot preheated grill for about 10 to 15 minutes and apply oil
  several time with brush

4- When you get nice co lour and the prawn cooked properly serve immediately
    with lemon slices on the top.




Tuesday, July 2, 2013

BUTTER CHICKEN



Butter chicken is very delicious dish cook in butter and cream and can be enjoyed
by every one.Serve it with plain rice or chapati as per your choice.


INGREDIENTS


1-  1 Kg chicken( you can use with bone or boneless its up to you)
2-  1 cup yougart
3-  1 1/2 tsp chili powder
4-  salt as per taste
5-  2 medium onion(sliced)
6-  1/4 tsp crushed bay leafs
7-  1/4 tsp ground cloves
8-  1/4 tsp ground cinnamon
9-  1 tsp ginger paste
10- 1 tsp garlic paste
11- 2 cup tomatoes(chopped)
12- 6 Tbs butter
13- 5 Tbs cream
14- 2 Tbs fresh coriander
15- 4 green cadamon pods
16- 1 tsp gram masala
17- 1/4 tsp turmeric powder
18- OIL 4 Tbs


METHOD


1- Take a bowl add yougart and all dry spices, ginger, garlic, tomatoes and salt
   and blend it all together in a blender.

2- Take the chicken in a large mixing bowl and pour over the yougart mixture .Set aside

3- Melt butter and oil in a pan an add onion and fry it for 3 to 4 minutes.

4- Add the chicken mixture and stir fry it for 8 to 10 minutes.

5- Add half of the coriander and mix it well.

6- Beat the cream add in the chicken stir it well. Bring to the boil.

7- Serve it with the remaining chopped coriander on the top.

Monday, July 1, 2013

YUMMY TOASTS



These crunchy toasts are an ideal for a snack and you can also enjoy it with baked beans.



INGREDIENTS

1- 4 sliced bread
2- 4 eggs
3- 300 ml milk
4- 2 fresh green chilies (chopped)
5- 2 Tbs chopped fresh coriander
6- salt 1/2 tsp
7- 1/4 tsp ground black pepper
8- 3 oz cheddar cheese(grated)
9- Oil for frying

METHOD


1- Take a bowl and break the eggs and whisk.Slowly add the milk and whisk again.
    Add the chilies, salt, pepper, coriander and grated cheese.

2- Cut the bread slices in half and soak them in the egg mixture one at a a time.

3- Heat the oil in a medium frying pan and fry the bread slices over a medium
    heat turning them once or twice until they are golden brown.

4- Drain off any excess oil as you remove the toast from the pan and serve hot.
   

Sunday, June 30, 2013

SPICY POTATOES


This is very yummy dish and easy to make :)


INGREDIENTS


1- 3 Tbs oil
2- 6 potatoes(cut into round slices)
3- 1/2 tsp cumin seeds
4- 1/2 tsp mix onion seeds, mustard and fenugreek seeds
5- 1/2 tsp fennel seeds
6- 3 garlic cloves(chopped)
7- 1/2 tsp ginger(shredded)
8- 2 medium onion(sliced)
9- 4 to 5 dried red chili whole(seeded and sliced)
10-2 green chili( chopped)

METHOD

1-Heat oil in a deep round pan.lower the heat than add cumin seeds, curry leaves,
  dried red chilies,onion, mustard and fenugreek, fennel seeds,garlic, ginger
  Fry it about one minutes than add sliced onion and fry it for 5 minutes or until
  onion are golden brown.


2-After that add potatoes,fresh coriander and green chilies and mix well.Cover the pan
  tightly with the lid and cook it on a very low heat for about eight minutes or until
  the potatoes are tender.

3-Remove it and serve hot with paratha or chapati.

Saturday, June 29, 2013

TARKA DHAL

TARKA DHAL


The most popular dhal you can found in any Pakistani Restaurant.


INGREDIENTS


1-1/2 Cup masoor dal(red lentils)
2-1/2 cup moong dal (yellow lentils)
3- 1 tsp ginger paste
4- 1 tsp garlic paste
5- 1/4 tsp turmeric powder
6- 3 green chili(chopped)
7- 1/2 tsp red chili powder
8-salt as per taste
9- Water 3 cups


HOW TO MAKE TARKA


1- Oil 2 Tbs
2- 1 onion sliced
3- 1/4 tsp mustard and onion seeds
4- 1 tomato sliced


FOR GARNISHING


1- 1 Tbs fresh coriander finely chopped
2- 2 fresh green chilies( sliced)
3- 1 Tbs fresh mint leaves finely chopped


METHOD


1- First you have to clean the stones from lentil.

2- Wash the lentil and than boil it in the water with, ginger,garlic and turmeric powder,red chilli powder
   and green chilies for about 15 to 20 minutes or until soft.

3- Mash the lentil and if the mixture looks dry add more water and add salt.

4- Now prepare the tarka , heat the oil and fry the onion with mustard and onion seeds,
   dried red chilies and sliced tomatoes for 2 to three minutes

5- Pour the tarka over the dhal and garnish with fresh coriander, green chilies and mint leaves.

Friday, June 28, 2013

POTATOES CAKES



This is very yummy dish you can make it for If tar in RAMADAN and also served it as a main meal.


INGREDIENTS


1-  Beef(ground)225 gm
2-  Peas 50 gm
3-  1 Large onion finely chopped
4-  Potatoes 900 gm(boiled, mashed)
5-  1 tsp ground cumin
6-  3 garlic cloves finely crushed
7-  Salt as per taste
8-  1 piece fresh ginger 5 cm long finely crushed
9-  2 Tbs chopped fresh coriander
10- 2 Tbs chopped mint leaves
11- 1 Tsp ground coriander
12- Juice of 1 lemon
13- Oil for Shallow frying
14- 2 eggs (beaten)
15- 1 tsp red chili powder
16- 1/2 tsp gram masala
17- 1/2 tsp chaat masala
18- Breadcrumbs for coating

METHOD


1- Heat oil in a pan than add onion when you get a nice brown colour
   add garlic, ginger,, ground cumin, ground coriander, chili powder and gram masala.

2- After that add meat and peas and fry well until meat is cooked, then
   season with salt and lemon juice.The mixture should be very dry.

3- Now take the potatoes which you boiled and mashed add salt and chat masala in it.

4- Now divide the mashed potatoes into 8 to 10 portion and flatten it like a pan cake
   in your hand.Place a spoonful of the meat in the center and gather the sides together
   to cover the meat and now flatten it to make a round cakes.

5- Now beat the eggs and dip the cakes in eggs than in breadcrumbs.Keep in the refrigerator
   for one hour.

6- Heat the oil in a frying pan and shallow fry the cakes until all sides are brown and crisp.
   Serve it with lemon wedges or salad leaves.

Wednesday, June 26, 2013

CHICKEN POKORA



INGREDIENTS


1- Chicken boneless 1/2 kg
2- One small onion(chopped)
3- Baking powder 1/4 tsp
4- Cumin 1 tsp (crushed)
5- Coriander 1/2 tsp (crushed)
6- pomegranate seeds 2 tsp
7- salt as per taste
8- Oil for frying
9- Mint leaves 2 Tbs
10-coriander leaves 2 Tbs
11-Gram flour(BASIN ) 2 cups
12-Red chili powder 1 tsp
13-Green chilies 4 to 5(chopped)


METHOD

1-Take a pan add chicken cubes in it till water dries.Keep aside to cool.

2-Take a bowl and mix all the ingredient with gram flour and make a thick
  mixture add chicken it it.

3-Heat oil in a pan and fry pokaras in it till golden brown.

4-Take it out on a tissue paper and serve hot with tomato ketchup or chutney.

Tuesday, June 25, 2013

MASALA BEANS WITH FENUGREEK

INGREDIENTS

1- 1 Onion medium
2- 1 Tsp ground cumin
3- 1 tsp ground coriander
4- 1 tsp sesame seeds
5- 1 tsp chili powder
6- 1/2 tsp garlic
7- 1/4 tsp turmeric
8- 1 tsp salt
9- 2 tsp oil
10-1 tomato( chopped)
11- 225 gm french beans(green)
12- 1 bunch fresh fenugreek leaves(discard the stems)
13- 4 Tbs fresh coriander
14- 1 tbs lemon juice


METHOD

1-Roughly chop the onion. Mix it with other ingredients, ground cumin, coriander, sesame seeds,
 chili powder, garlic, turmeric and salt.

2-Place all the ingredients including the onion in the food processor and process it for 30 to 40 seconds.

3-Take a saucepan, heat the oil and fry this mixture for about 5 minutes.

4-Add the tomato, french(green) beans, fresh fenugreek and fresh coriander.

5 Stir fry it for five minutes more and sprinkle lemon juice  and serve.



Monday, June 24, 2013

TANDOORI MASALA LAMB CHOPS



 This spicy lamb chops are cooked in in the oven using very little oil.
 You can take it as a appetizer, served with salad and would also served as
 a main course with rice.


INGREDIENTS

1- 6 spring lamb chops
2- 2 Tbs yougart
3- 1 Tbs tomato paste
4- 2 tsp ground coriander
5- 1 tsp garlic paste
7- 1 tsp ginger paste
8- 1 tsp chili powder
9- few drops red food co lour
10- salt as per taste
11- 3 Tbs lemon juice
12- Oil for brushing
13- Corn oil 1 tsp

METHOD

1- Wash the chops and pat dry.


2- Take a bowl, mix together the yougart, tomato paste, ground coriander, ginger,
   garlic, chili powder, food co louring salt oil and lemon juice.


3- Apply this mixture on the chops and marinate it for 3 hours.


4- Preheat the oven to 240 centigrade and place the marinated chops in a oven proof dish.

5- Brush the oil on the chops and cook in the preheated oven for 15 minutes than

   again 15 minutes at the temperature of 180 centigrade.


6- Check if the chops a re cooked serve hot you can garnish it with one small onion slices
or lemon wedges. 

Saturday, June 22, 2013

CHINESE CHICKEN WITH CASHEW NUTS



INGREDIENTS

1- 4 Chicken breasts sliced into strips.
2- 3 garlic cloves (crushed)
3- 4 Tbs soya sauce
4- 2 Tbs cornflour
5- 1 cup dried egg noodles
6- 3 Tbs oil
7- 1 cup roasted cashew nuts
8- 6 Spring onion cut in length wise(5 cm)
9- Salt and pepper as per taste
10-Spring onion curls for garnishing
11-One red chili  chopped for garnishing



METHOD


1-Mix the chicken, garlic, soya sauce, salt,pepper and cornflour in a bowl.
  cover it and chilled it for 30 minutes.

2-Bring a pan of water to boil and add the egg noodles.When cooked drain well and reserve.

3-Heat the oil in a large frying pan add chicken stir fry it for 3 to 4 minutes or until golden brown.

4-After that add cashew nuts and spring onion to the pan and stir fry again for 2 to 3 minutes.

5-Add the drained noodles and stir fry for 3 to 4 minutes and serve immediately and garnished with
  spring onion curls and chopped red chili.

Friday, June 21, 2013

KOFTAS IN TOMATO SAUCE


This delicious meatballs in a rich tomato sauce you can serve it with some pasta and grated cheese on it if desired.


INGREDIENTS

1-Chicken boneless 450 gm
2-Onion one (grated)
3-Garlic 3 to 4 (crushed)
4-Fresh parsley 1 Tbs
5-Cumin 1/2 tsp
6-Ground coriander 1/2 tsp
7-Egg beaten 1
8-Seasoned flour for rolling
9-Oil 1/4 cup
10-salt and black pepper as per taste.

For Tomato sauce

1- 1 Tbs butter
2- 2 Tbs plain flour
3- 1 cup chicken stock
4- 400gm chopped tomatoes with the juice
5- Caster sugar 1 tsp
6- 1/4 tsp dried mix herb


Method

1-Remove any skin or bones and mince or chop finely.

2-Preheat the oven to 180 c .

3-Put into a boil together the onion, garlic, parsley , spices and beaten egg.

4- Mix together than shape into round balls and rolled lightly in seasoned flour.

5-Heat the oil in a pan and brown the balls in it.Remove and drain on a kitchen paper.

6-Now make a tomato sauce in a large sauce pan. Add the flour and then add chicken stock and
  tomatoes along with their juice.Add the catar sugar and mixed herb.

7-Bring to the  boil and simmer it for 15 minutes until you found a nice consitency.

8-Place the meat balls into a oven proof dish and pour this sauce over it.

9-Cover with a foil and bake it in the oven for 30 to 35 minutes.

10-Now adjust the seasoning and serve with some pasta or sprinkle parsley on the top.

CHICKEN NAAN POCKETS

CHICKEN NAAN POCKETS


This is a very yummy dish ideal for a snack or lunch , You can also use ready made
Naan or try warmed pitta bread for this available in all super stores.


INGREDIENTS

1- 4 ready made naans
2- 3 Tbs yougart
3- 1 Tsp gram masala
4- 1 Tsp chili powder
5- salt as per taste
6- 3 Tsp lemon juice
7- 2 green chili (chopped)
8- 8 onion rings
9- 2 tomatoes(sliced)
10-1/2 white cabbage (shredded)
11-Chicken cubed 450 gm

FOR GARNISHING



 few lemon wedges 2 small tomatoes,salad leaves and fresh coriander.


METHOD

1- Cut into the middle of each naan and make a pocket then set aside.

2- Mix together yougart,gram masala, chili powder, salt, lemon juice and chooped green chili
   and marinate it for one hour.

3-Preheat the grill and place the chicken and grill it for 15 to 20 minutes tender
  and cooked the kitchen turning the chicken at least twice.

4-Remove it from the heat and fill each naan with chicken and then onion rings,tomatoes
  and cabbage. Serve it with lemon wedges, salad leaves and tomatoes.

Tuesday, June 18, 2013

CHICKEN ALA KING



INGREDIENTS

1- Chicken boneless (cut into small cubes) 400 gm
2- Red Pimento (cut into cubes)50 gm
3- Capsicum (cut into cubes)50 gm
4- Mushrooms(sliced)100 gm
5- Chicken veloute 125 ml
6- Cream 30 ml
7- Butter 25 gm
8- White pepper 1/2 tsp
9- Salt as per taste
10-Onion(medium) 1
11-Garlic paste 1/2 tsp

Method

1- Wash, peel and slice the mushroom.

2- Chop onion, cook them without co lour in the butter.

3- Add garlic paste cook for another few seconds.

4- Add the chicken and stir fry till tender.

5- Add pimento and capsicum and season it.

6- Add veloute and bring it to the boil.

7- Add cream in the end and taste the seasoning. Serve it with boil rice.


HOW TO MAKE VELOUTE SAUCE

INGREDIENTS

1-2--cups of chicken ( stock)
2-4 tbsp of flour
3-4 tbsp of butter
4-salt and pepper

METHOD

1-In a pan melt the butter.

2-Remove the pan from the stove and quickly stir in the flour.

3-Return the pan to the heat and cook the paste mixture for few minutes than add half of the stock .

4-Mix it well and and take the pan off the heat and make sure that no lumps are found add remaining stock.

5-When you got a desired consistency season it with salt and pepper and served with the prepared dish. season it with salt and pepper and served with the prepared dish.

Monday, June 17, 2013

MURGH CHOLAY



INGREDIENTS

1- Chicken 1 kg
2- Chick peas 1 cup
3- Red chili powder 2 tsp
4- All spice powder 1 tsp
5- Turmeric powder 1/2 tsp
6- Cumin seeds 1 tsp
7- Salt as required
8- Tomatoes 4  to 5 (chopped)
9- Onion 3 to 4 (chopped)
10-Ginger 1 tsp (chopped)
11-Garlic 1 tsp (chopped)
12-Oil 1 cup


METHOD


1- Soaked the chick peas in water whole night or at least 3 to 4 hour than
   boil it till tender.

2- Take a pan and add chopped onion and fry till golden brown.


3- After that add ginger garlic and stir fry and chopped tomatoes in it.

4- Add chicken pieces in it fry it with onion and tomatoes and add spices
   turmeric powder, red chili powder, gram masala, cumin and salt for few minutes.

5- When chicken are tender add boiled chickpeas and also add two cup of water
   and again cook it till you got a nice gravy and oil separates.

6- Garnish it with coriander and mint leaves.

7- Serve hot with nan or paratha.

Sunday, June 16, 2013

VEGETABLE KARAHI



INGREDIENTS


1- Potatoes 1 cup(boiled)
2 -peas 1 cup(boiled)
3- Carrot 1 cup( boiled)
4- Cabbage 1 cup
5- Green bell pepper 1 cup
5- Salt as per taste
6- Crushed red chili 2 tsp
7- Turmeric powder 1/2 tsp
8- Gram masala powder 1 tsp
9- Onion 3 medium (finely chopped)
10-Tomatoes 6 medium(finely chopped)
11-Oil 4 Tbs
12-Garlic 4 cloves (chopped)
13-White cumin 1 tsp
14-Dry fenugrek 1 tsp
15-Mint and coriander leaves  for garnishing
16-3 to 4 green chilies

Method
1- Boil carrot, peas and potatoes and cut other vegetables keep aside.

2- Take a karahi add oil than add chopped onion cook it for few minutes
   than add garlic stir fry it again than add chopped tomatoes.

3- After that add spices, crushed red chilies, salt, turmeric powder, cumin seeds,and gram masala
   and dry fenugreek and put all the vegetables in that.

4- Cook it till the oil separates and vegetable are tender.

5- Garnish it with coriander and mint leaves and served with chappati or parahta.

Sunday, June 9, 2013

CHICKEN BIRYANI



INGREDIENTS

1- Chicken 1 kg
2- Oil 250 ml
3- Ginger paste 2 Tbs
4- Garlic paste 2 Tbs
5- Onion 250 gm
6- Yougart 250 gm
7- Basamati rice soaked 1 kg
8- Red chili powder 2 Tbs
9- Coriander powder 2 Tbs
10-Turmeric powder 1 tsp
11-Whole gram masala 15 gm
12-Nutmeg powder 1/2 tsp
13-Mace powder 1/2 tsp
14-Salt as per taste
15-Tomatoes 250 gm
16-Potatoes 500 gm
17-Green chilies 8 to 10
18-Aloo bukhara soaked 100 gm
19-Coriander and mint leaves half half bunch
20-Star Anise powder 1/2 tsp
21-vinegar 2 Tbs
22-yellow food co lour 1/2 tsp

METHOD

1-Wash the chicken and marinate it with 4 Tbs yougart, 1 Tbs ginger paste, 1 Tbs
 garlic paste and salt 1 tsp and marinate it for 1/2 hour.


2-Wash the rice and soak in a water for 1/2 hour.

3-Heat oil in a pan and onion and fry till golden brown keep aside.

4-In the same oil add ginger, garlic, whole gram masala, red chili powder, turmeric powder,coriander powder ,tomatoes, salt fry for few minutes till oil separates.

5-Now add the marinated chicken to the masala cook till half done.

6-Grind the fried onion with the yougart, add to the chicken into the paste add mace, nutmeg, star anise
  and cook for few minutes.

7-Boiled potatoes till half done and add yellow co lour and if you want fry it after that.

8- Now boil the soaked rice in a boiling water and add salt 1 tsp and vinegar in the boiling water.
  When half done take it out and drain the water.


9- Arrange rice, chicken meat with the gravy in layers in a pot with the rice layer first than gravy layer.

10-In between layers slice aloo bukhara , mint and coriander leaves green chilies and fried potatoes.In the end
   add food co lour dissolve in water and pour on the top.


11- Take a large onion slice it, fry it in half cup oil.Pour over the    
rice close the lid tight keep it on a high flame for 2 minutes than 15 minutes on low flame serve with raita.

Saturday, June 8, 2013

MANGO DRINK (With lemon and ice)


 INGREDIENTS


1- Mangoes 2 (peeled and chopped)
2- 2 cup lemon flavor soft drink
3- 2 cups crushed ice
4- one lemon (slice it for decoration)


 METHOD


1-Blend all these ingredients in the blender till smooth.

2-Take out in the glasses and serve immediately.

3-Decorate the glass with lemon slices.

Friday, June 7, 2013

VEGETABLE PILAU


INGREDIENTS


1- Basamati rice 1 cup
2 -OIL 3 Tbs
3- Cumin seeds 1/2 tsp
4- Bay leaves 2
5- Green cardamon 4
6- Cloves 4
7- Onion one medium (chopped)
8- Carrot 1 finely diced
9- Peas 1/2 cup
10-Corn 1/3 cup
11-Cashew nuts 1/4 cup(fried lightly)
12-Ground cumin 1/4 tsp
13-Water 2 cup
14-Salt as per taste



METHOD

1-Wash the rice, than soak it in a cold water for 20 minutes

2-Heat the oil in a large pan, and fry cumin seeds for 2 minutes.

3-Add the bay leaves, cardamons and cloves and fry it for two more minutes.

4-Add the onion and fry until lightly brown.Stir in the diced carrot, corn,peas and cook it
  for 3 to 4 minutes.

5-Add the measured water, salt in the mixture and bring to the boil. Drain the soaked basmati rice
  and add it to the water and simmer it for 10 minutes or until water is absorbed.

6-Cover it and for 10 minutes and serve the rice with Raita .




Thursday, June 6, 2013

STIR FRIED PRAWNS WITH TAMARIND


INGREDIENTS

1-Prawns 450 gm
2-Garlic 1 Tbs
3-Dry red chilies 6
4-OIL 3 Tbs
5-Onion one medium(chopped)
6-Brown sugar 2 Tbs
7-Thai fish sauce 1 Tbs
8-Chicken stock 30 ml
9-Spring onion 2 chopped(for garnish)
10-Tamarind juice 6 Tbs,made by mixing with warm water



METHOD

1-Heat a pan add dry chilies and dry fry them and do not let them burn keep aside.

2-Add oil in the pan than add onion cook it on a medium heat for 3 minutes until soft
  and light brown.

3-Add chicken stock,fish sauce,water,sugar,dry fried red chilies and the tamarind juice
  and stir till the sugar is dissolved,boil it and lower the heat.

4-Add the prawns,garlic.Toss over the heat for 4 to 5 minutes, until the prawns are cooked.

5-Take it out in a serving plate and garnish it with spring onions.

Wednesday, June 5, 2013

MANGO CHUTNEY



INGREDIENTS

1-450 gm green (unripe) mangoes
2- Vinegar 4 Tbs
3- Ginger 5 cm piece (thinly sliced)
4- Garlic 3 cloves (crushed)
5- Sugar 1 cup
6- Onion seeds 1/2 tsp
7- Cloves 6
8- Peppercorn 6
9- Cumin seeds (roasted)
10-Crushed dried red chilies 1 tsp


METHOD


1- Take a sharp knife and peel the mango skin.Then cut two thick slices

   from each two sides and make the cubes of the mangoes.

2- Take a pan pour vinegar,add chilies,cloves,peppercorn,cumin and onion seeds.

3- Place over a low heat and simmer the spices in the vinegar for about 10 minutes.

4- After that add mango, ginger, garlic and cook it until the mangoes are soft and

   most of the vinegar evaporated.

5- When cool pour into sterilized bottles cover it and leave it for one day before serving.

Monday, June 3, 2013

CHICKEN PASTA



INGREDIENTS

1- 1 Packet pasta (boiled)
2- 1/2 Kg chicken mince
3- Salt as per taste
4 -White pepper 1 tsp
5  Garlic chopped 1 Tbs
6- Oil 4 Tbs
7- Tomato paste 1 cup
8- Lemon juice 2 Tbs
9  Chicken cube 1
10-Cheddar cheese 1/2 cup (grated)
11-Oregano 1/2 tsp



METHOD

1-Take a pan and saute garlic in  oil than add chicken mince.

2- Stir till water dries and mince cooked.

3- Add chicken cube, salt, pepper,lemon juice, oregano and tomato paste.

4- Stir again for 3 to 4 minutes.

5- Add pasta mix it well take it out in a baking dish.

6- Cover it with cheddar cheese on a a top and cook it

   in the oven until the cheese melt and you got a nice brown co lour

7- Serve hot.   

Saturday, June 1, 2013

SPRING FRIED CHICKEN WITH GARLIC SAUCE



INGREDIENTS

1- Chicken 1 1/2 (Cut into 12 pieces)
2- Oil 1/2 kg
3- Soya sauce6 Tbs
4- Pepper/salt as per taste
5- Ajinomoto 1 Tbs
6  Vinegar 1/2 cup
7- Cornflour 4 Tbs
8- Green chilies 4 to 5
9- Egg 1
10-Stock 1 cup
11-Garlic paste 2 Tbs


METHOD


1-Wash the chicken pieces.Add 3 Tbs soya sauce, pepper, salt 4 tbs oil, 1 tsp ajinomoto, 1/4 cup vinegar
  and marinate it for 2 hours.

2-Drain off from the chicken pieces extra liquid.Add beaten egg, 2 tbs cornflour$ mix it well.

3-Heat oil in a pan deep fry chicken pieces till tender and golden brown.

4-Take it out on a service dish and pour garlic sauce over the pieces.  

Friday, May 31, 2013

FRIED FISH WITH HOT SAUCE


INGREDIENTS

1-Fish bone less 1/2 kg
2-Chicken stock 1 cup
3-Carrot 1/4 kg
4-Capsicum 1/4 kg
5-Onion 1/4 kg
6-Oyster sauce 4 Tbs
7-Ginger garlic paste 1 Tbs
8-Cornflour 1 Tbs
9-Soya SAUCE 3 Tbs
10-Vinegar 1/4 cup
11-Chili sauce 4 TBS
12-Ajinomoto 1 TSP
13-Sugar 1/2 kg
14-Tomato ketchup
15-Oil 1/4 cup

INGREDIENTS FOR BATTER

1-Flour 1/2 cup
2-Egg 1 no
3-OIL 1/2 kg FOR FRYING
4-Cornflour 1/2 cup
5-Batter
6-Salt $ White pepper as per taste


METHOD

1-Cut fish into cubes and marinate in the batter for one hour.

2-Deep fry the fish till golden brown and keep aside.

3-Take a pan add the oil in which you fry the fish and add ginger, garlic paste.

4-Stir fry and add soya sauce, vinegar, chili sauce salt, white pepper, sugar, ketchup ajionomoto

  and cook it for few seconds.

4-Add the vegetables, cook till half done.

5-Add oyster sauce and  chicken stock if you need some gravy thick it with cornflour(dissolve in little amount of water).

6-Take a serving plate and arrange the fish pieces and pour over the hot sauce with vegetable.

7-Serve it with steamed or boil rice.

Wednesday, May 29, 2013

MASH KI DAL

MASH KI DAL

INGREDIENTS

1-White mash 250 g
2-Onion sliced 1
3-Green chili 4 50 5
4-Red chili(whole)6 to 8
5-Cumin seeds 1 Tsp
7-Ginger, garlic paste 1 tsp
6-Ginger(julienne)1 small piece
7-Oil 1/2 cup
8-Mint leaves for garnishing
9-Salt as per taste


Method

1-Clean dal and soak the dal for 30 minutes.

2-Put the dal in a pan, add water and cover the dal and boil it and remove the scums.

3-After that add whole red chili and ginger,garlic and cook until dal is soft.

4-Heat oil in a pan, add sliced onion and brown it and add ginger(julienne), cumin and sliced green chilies.

5-Now pour this mixture on prepared dal and garnish with mint leaves.

6-Serve with roti, nan or paratha.

Monday, May 27, 2013

CRISPY LEMON CHICKEN


INGREDIENTS

1- 3 Chicken breast cut into strips
2 -Oil for frying
3- Juice of 2 lemon and (zest of one lemon)
4- 50 g flour
5- 50 g cornflour
6- 1 tsp white vinegar
7 -Salt as per taste
8- 175 ml very cold soda water


METHOD

1-Heat oil in a large pan.Sift the flours in a bowl with white pepper and salt.

2-Mix well and than slowly pour cold soda water and mix it until smooth.

3-Take a chicken tong and dip the strips into the batter and deep fry it

 till crisp and drain it on a tissue paper.

4-Stir in the lemon juice on the chicken and sprinkle with lemon zest.

5-Serve it with tomato kethcup.

Wednesday, May 22, 2013

CHICKEN CHOPSUEY



INGREDIENTS

FOR FRYING NOODLES

1- Noodles one packet
2- water( for boiling)
3- Oil for frying
4- 1/2 tsp salt
5- flour 1 cup(dust noodles with flour then fry)


INGREDIENTS FOR SAUCE

1- 1/2 Chicken(cooked and shredded)
2- 1/2 cup spring onion( finely chopped)
3- 1/2 cup carrot (julienne)
4- 1/2 cup capsicum(julienne)
5 -1/2 tsp white pepper
6- 1 tsp ginger paste
7- 1/2 tsp chili powder
8- 3 cup chicken stock
9- 1 Tbs tomato sauce
10- 1 tbs soya sauce
11- 2 Tbs chili sauce
12- salt as per taste
13 -Sugar 1 Tbs
14-Vinegar 1 Tbs
15-1 1/2 Tbs corn flour(Mix in water approximately 1/4 cup)
16- 4 Tbs oil
17- 1 Tomato (chopped)

How TO MAKE SAUCE

METHOD

1- Heat 4 Tbs of oil in the pan.
2- Add ginger paste, spring onion, carrot, capsicum, pepper and chilli powder.
3- Stir fry these on a high flame for one minute
4-  After that add chicken and fry it for 2 to 3 minutes.
5- Add The stock, tomato sauce,soya sauce, sugar, vinegar and salt.
6- Bring it a boil and than add cornflour paste and cook it until mixture thickens.
7- Add chopped tomato in the last and remove it from the flame.


HOW TO MAKE CRISPY NOODLES

1- Boil water in the pan add salt and noodles in that.
2- Cook it until tender than drain it properly and cool it under running water.
3- Than take a tray and dust Noodles with flour and deep fry in the oil until crisp and golden in co lour.

HOW TO ASSEMBLE CHOPSUEY

1- Take a dish and place crispy noodles in it than pour the hot chopsuey mixture on the top
   serve immedaitely and granish it with green onion on the top.

Tuesday, May 21, 2013

KHEER



INGREDIENTS

1- Milk 2 litre
2- Rice (soaked crushed) 100 gm
3- Green cardamon 6 to 8
4- Sugar 200 gm
5- Kewra essence few drops
6- Almond (Thin slices) 25 gm
7- Pistachio (Thin slices) 25 gm
8- Silver paper for decoration


METHOD

1-Clean the rice and soak in the water for one hour.

2-Heat the milk and bring to boil.

3-After that add the rice in the milk.

4-Cook it over medium heat and stir it with a wooden spoon.

5-When cooked check it consistency and add sugar and cardamon seed.

6-When it become thick add kewra.

7-Take it out in a serving dish.

8-Sprinkle with almonds and pistachio.

9-Paste silver paper on it.

10-Serve cold.

Friday, May 17, 2013

CHICKEN WITH PINEAPPLE



INGREDIENTS

1- chicken Boneless 1/2 kg
2- Pineapple 1/2 tin
3- Whole red chili 08 pieces
4- Onion 2 medium
5- Stock 1 cup
6- Ajinomoto 1 Tsp
7- Salt/Pepper 1/2 tsp
8- White pepper1/2 tsp
9- Soya&sauce 2 Tsp
10-Sugar 1 Tsp
11-Vinegar 1 Tbs
11- Garlic paste 1 Tsp
12  Oil 3 Tbs
13- Corn Flour 2 Tbs


METHOD

1-Cut chicken into cubes.

2-Heat oil in a pan. Add garlic paste and stir fry it.

3-Add the chicken pieces & fry til half done.

4-Add the onions.

5-Add the red chili and ajinomoto, salt , pepper, white pepper, soya sauce sugar vinegar
  Cook till the chicken is tender.

6-Add the pineapple pieces and stir fry it.

7- If you want gravy then add 1 cup stock and thicken it with corn flour.

Thursday, May 16, 2013

CHICKEN CHOW MEIN




INGREDIENTS


1- Chicken Boneless 1/4 kg
2- Carrot 1 (julienne)
3- Capsicum 1 (julienne)
4- Cabbage 50 gm
5- Bean sprout 50 gm
6- onion 1 medium
7- Ajinomoto 1 Tsp
8- Soya Sauce 4 Tsp
9- Salt/pepper according to taste
10-Oil 6 Tbs
11 Garlic paste 1 Tsp
12-Chinese Noodles 1 packet


METHOD

1-Boil water in a pan .Add the noodles cooked till 3/4 tender.Drain off
the water$ spread the noodles in a tray & oil them. Keep aside and cool it
for one hour.

2-Heat oil in a wok. Add garlic paste $stir fry it.

3-Add chicken pieces& cook till tender.

4-Add the onions, bean sprout then the rest of the vegetables, stir fry till done.

5-Add the seasoning of salt,pepper, soya sauce,ajinomoto,and little sugar.

6-Reheat the noodles to the vegetable& toss well and serve hot.

Tuesday, May 14, 2013

CHICKEN WONTONS WITH PLUM SAUCE




INGREDIENTS

1- Chicken 1 cup
2- Oil 1 Tbs
3- carrot 1/3 cup shredded
4- 2 green onion finely chopped
5- 1 Tbs finely chopped coriander
6- 1 Tbs Soya sauce
7- 1 tsp ginger (grated)
8- 3 cloves garlic (crushed)
9- 1/2 tsp sugar
10- Salt as per taste
11- 30 round or square wontons wrappers
11- Oil for deep frying


PLUM SAUCE

1- 1 cup bottled plum sauce
2- 1 Tbs soya sauce



METHOD OF MAKING PLUM SAUCE

In a small pan combine plum sauce and soya sauce.Cook and stir on a medium heat
for few minutes and the sauce is ready.


METHOD

1- Heat oil in a pan and cook chicken until it cook properly.

2-Take it out and shred the chicken and combine carrot,green onion, coriander
  soya sauce, ginger garlic, salt and sugar and oil mix it well.

3-Place 1 rounded tsp of mixture into the center of each wontons wrapper.
  Brush edges of wrapper with a little water bring together to from a bundles
  and squeeze gently to secure.

4- Now take a pan and heat oil deep fry these bundles and cook until golden
   and crisp.

5- Remove from oil and and drain on a paper towel and serve it with plum sauce.

Sunday, May 12, 2013

GOLA KEBAB




INGREDIENTS

1- Meat(mince) 1 kg
2- 2 Tbs Ginger garlic paste
3- Salt as per taste
4- Red chili powder 2 Tbs
5- Gram masala powder 2 Tbs
6- Yougart 1/2 cup
7- Cumin seeds 1 Tbs
8- Whole coriander 1 Tbs
9- Raw papaya 2 Tbs
10 oil 1/2 cup
11-Onion 2 medium

METHOD

1- Grind, meat, ginger, garlic,salt onion red chili,coriander, gram masala and raw
   papaya and refrigerate it for 2 to 3 hours in the refrigerator.

2- Take out from the refrigerator add yougart and oil and mix it well.

3- Make kebabs and put them on a skewers and barbecue it on a hot coals or on a grill.

4- While kebab are roasting you can glaze oil on that with a tissue paper or some cloth.

5- You can also make these kebab on a non sticking pan and when they are cooked you can heat a piece
   a charcoal on a stove  and put it in the center and  pour a cooking oil on that and keep a lid on that
   for 5 to 7 minutes to give a nice smokey flavor.

6- You can serve it with some Raita or some fresh salad.

Thursday, May 9, 2013

THAI GREEN CHICKEN CURRY




INGREDIENTS

1- 8 thigh cutlets( approximately one kg)
2- 2 Tbs peanut oil
3- 3 to 4 garlic cloves (chopped)
4- 1 Tbs grated fresh ginger
5- 3 green onions finely chopped
6- 1 tsp curry powder
7- 1/4 cup green chili pepper
8- 1/2 tsp ground coriander
9- 1/2 tsp ground cumin
10- 2/3 cup coconut canned milk
11- 1 tsp Thai fish sauce
12- 2 medium tomatoes (chopped)
13- 1  1/4 cup water

METHOD

1-In a large pan heat oil.Add garlic,ginger,green onions and curry powder
  cook it for one minute. Than add chili pepper, coriander and cumin.

2- Add chicken cook over medium heat for 5 minutes.Add water and simmer
for 15 minutes.

3-Add coconut milk, fish sauce and chopped tomatoes.Simmer uncovered
  for 10 to 15 minutes or until the chicken is tender.

4-Serve green curry with hot steamed or boil rice.

Wednesday, May 8, 2013

CHICKEN WITH MUSHROOMS IN BROWN SAUCE



INGREDIENTS

1- Chicken breast 1 kg
2- 1 Tbs garlic paste
3- 1 Tbs ginger paste
4- 2 Tbs flour
5- 1 cup mushrooms
6- 2 Tbs butter
7- 1 Tbs mustard paste
8- 1 Tbs white pepper
7- 3 Tbs Worcestershire sauce
8- 1/2 cup  Oil
9- 2 cup brown sauce
10- 2 Tbs coriander leaves(finely chopped)

HOW TO MAKE BROWN SAUCE

1-Take a pan add oil and stir fry 1/2 kg bones until brown or you can roast it in the oven.
2 Add  6 to 8 cups of water and boil till 2 cup of stock remain.
3-Take a pan add butter, flour and add the bone stock you made and stir continuously to avoid lumps.Brown sauce is ready.


METHOD

1-Take a pan add oil in that than fry chicken breast and set aside.

2-Then fry mushrooms and set aside.

3-Now add the chicken breast to the brown sauce you made and cook on a medium heat
  until chicken is tender and sauce thickens.

4-In the end add mushrooms and cook it for five minutes.

5-Garnish it with fresh coriander and served with boiled rice.

Tuesday, May 7, 2013

CRISPY FRIED CHICKEN IN CHILI SAUCE




INGREDIENTS

1- Chicken bone less 500 gm
2- 1 tsp vinegar
3- 2 Tbs cornflour
4- 1 cup bread crumbs
5- Salt and freshly ground pepper to taste

FOR SEASONING

5- 2 Tbs oil
6- 10 TO 11 flakes garlic (finely chopped)
7- 8 to 10 green chilies (finely chopped)
8- 1 Tbs Soya sauce
9- 1 inch piece of ginger (finely chopped)
10- 1/2 Tbs vinegar
11- 2 Tbs tomato sauce
12- 2 Tbs chili sauce

METHOD

1-Take a pan and cook chicken until tender.

2-Add salt freshly ground pepper,vinegar over chicken.

3-Add water to a cornflour and make a thin batter.

4-Dip chicken pieces in cornflour batter roll over bread crumbsand
deep fry in a hot oil until golden or crisp.

5-Take a pan add 2 Tbs of oil, fry garlic, green chilies,ginger until brown.

6-Add salt, pepper,Soya sauce, vinegar, chili sauce, tomato sauce and fried chicken.

7-Stir gently and serve hot.

Monday, May 6, 2013

SPINACH AND CHICKEN LOAF




INGREDIENTS FOR CRUST

1- 2 Tbs butter (melted)
2- 3 cup flour
3- 1 1/2 tsp baking powder
4- 1/2 tsp salt
5- 1/3 cup butter or margarine
6- 3/4 cup cold water


FOR FILLING

1- 1 Tbs olive oil
2- chicken 500 g (ground)
3- 1 bunch of spinach(chopped )
4- 1 large tomato chopped
5- 1 1/2 cup cheddar cheese(shredded)
6- 3 Tbs flour
7- 1 egg beaten
8- salt and pepper as per taste
9- 1/3 cup coriander leaves(chopped)

METHOD

1 Preheat the oven at 200 centigrade
2 Take a 5*9 inch pan and brush with half of the melted butter and set aside.
3-Take a food processor bowl combine flour, baking powder salt and chopped butter
and process it, add water again process until you get a soft dough.
4-Take out the dough and roll it on a surface and roll three-quarters of a dough into
a rectangle shape and cover the bottom and side of the loaf pan. Again roll remaining dough into
10*6 inch and cover both with plastic wrap and refrigerate.

HOW TO MAKE A FILLING

1-Heat oil in a pan.Saute chicken over medium heat until brown.
2 Break up any large pieces of chicken, stir in spinach,tomato,cheese,flour
  pepper, egg, coriander,salt and mix well .
3-Take out the loaf pan from the refrigerator and add this mixture of chicken into
  it.Top with a remaining dough and remember to seal the edges.
4 Cut 2 or 3 small slits in the top to allow the steam to escape.
5-Brush with remaining melted butter and bake it for 40 to 50 minutes or until brown.
6 Leave loaf 15 minutes before removing from pan cut slices and served hot or cold.

Sunday, May 5, 2013

TANDOORI CHICKEN ON SKEWERS


INGRIDENTS

1-6 boneless breast halves(cut it into long strips 3/4 inch)
2-2 tsp turmeric powder
3-1 tsp paprika
4-1 tsp gram masala
5-1/2 tsp ground cardamom
6-1 tsp ground coriander
7-1 small onion grated
8-1 tsp garlic crushed
9-2 tsp lemon juice
10-1 tsp sugar
11-salt to taste
16-red food co lour(few drops)
17-8 oz yougart
18-16(10 inch skewers)
19- 1 tsp chili powder

METHOD

1-In a large bowl, mix turmeric,chili,cardamon,coriander,onion,gram masala,salt
yougart,sugar and lemon juice.

2-Mix mixture well and add few drops of red food co lour.

3-Cut the chicken into long strips 3/4 inch wide and marinate this strips
in the mixture and and cover and refrigerate it for three hours.

4-Thread the chicken on the skewers.Place on a lightly greased grill and cook
over medium hot coals for about 8 to 10 minutes on each side.

5-Turn often and brush with reserved marinade several time before cooking.

6-Serve it with salsa or some dip.


SALSA RECIPE

1-1 small cucumber
2-1 small onion finely chopped
3-1 medium tomato
4-1 Tbs white vinegar
5-1/4 tsp sugar
6-2 Tbs olive oil
1/4 cup freshly chopped coriander

Method

Mix all these ingredients in a bowl and serve.

Saturday, May 4, 2013

SESAME CHICKEN WITH TAHINI CREAM




INGREDIENTS

1-4 boneless chicken breast piece(cut it into halves)
2-1 tbs olive oil
3-2/3 cup bread crumbs
4-1/4 sesame seeds
5-1 Tbs ground cumin
6-1 tsp red chili powder
7 1 tsp freshly ground black pepper
8-Salt as per taste

HOW TO MAKE TAHINI CREAM


1-1/2 cup Tahini
2-1/2 cup sour cream
3-1 Tbs lemon juice
4-1 Tbs freshly coriander leaves
5-2 green onion finely chopped

Mix all these ingredients in blender and process it until smooth and serve sauce with chicken.



How to MAKE SOUR CREAM

1-1/4 cup milk
2-1 cup cream
3-3/4 tsp white vinegar


1-Combine the milk and vinegar and keep it aside for 10 minutes
2-Take a Jar Pour the heavy cream into a jar.
3- Stir in the milk mixture, cover the jar, and keep it at room temperature for 24 hours.
4- Chill before using.


METHOD


1-Preheat the oven at 400 FAHRENHEIT
2-Brush the chicken fillets with oil.
3-Combine bread crumbs, sesame seeds, cumin, chili, salt and pepper coat chicken with this mixture.
4-Place a chicken on a lightly greased baking dish.Bake it for 25 to 30 minutes or  until the chicken
cooked  properly and had a nice brown co lour.

Chef tip

 Tahini cream is made one day before store, covered in the refrigerator.Bring to room
temperature when serve.It is also available in most supermarkets.

Friday, May 3, 2013

SPECIAL CHICKEN SAJJI


INGREDIENTS

1-Chicken whole 1
2-Ginger Garlic paste 2 tsp
3-Salt as required
4-Zeera powder 1 Tbs
5-Black pepper 1 Tbs
6-Yougart one cup
7-Vinegar 5 Tbs
8-Chaat Masala 1 Tbs
9-Oil 2 Tbs

Method

1-Marinate chicken with all these spices mentioned above for at least 3 hours.

2-Take a non stick pan and brush oil on the chicken and cook it for 30 minutes put a lid on that.

3- When Chicken cook properly Put a coal on a piece of chapati and pour few drop of oil or butter and
 put a lid on that for 7 minutes.It will give a nice smoky aroma to your Sajji.

4- Serve with onion rings,chapati,rice or with some raita.

Tuesday, April 30, 2013

SPICY GREEN LAMB


INGREDIENTS


1-Lamb 1
2-Ginger paste 2 Tbs
3-Garlic paste 2 Tbs
4-Green chilies(small) 8 to 9
5-Coriander(Fine chopped )one bunch
6-Mint leaves(Fine chopped)one bunch
7-Zeera powder 1 tsp
8-Yougart one cup
9-Gram Masala powder 1 tsp
10-Salt as per taste
11-OIL 6 Tbs
12 papaya paste 2 tsp

METHOD

1-Wash the lamp and made long cuts on it.

2 Then apply papaya paste and salt on it and keep it marinate for one hour.

3 Grind ginger, garlic, coriander,mint leaves and green chilies the green paste is ready.

4-Now in one cup yougart add green paste,gram masala and zeera powder apply this mixture on the lamb with hands.

5-Again marinate the lamb for approximately 2 hours.

6-Than take a pan add oil cook the lamb for 30 minutes and put a lid on it.

7-When its done and had a nice brown color take it out and serve with salad or raita.

Saturday, April 27, 2013

JUICY BEEF BURGER


INGRIDENTS

1-500 gm ground beef
2-1/2 cup chopped onion
3-2 clove garlic,finely chopped
4-1 teaspoon paprika
5-1 tsp crushed red chilies
6-4 Cheese slices
7-1 cup ketchup
8-1 tablespoon vinegar
9-1 tablespoon Worcestershire sauce
10-3 tablespoons brown sugar
11- salt to taste
12-4 Burger buns
13-oil 3 to 4 tsp



METHOD

1-Take a pan add oil saute beef,onion,garlic and cooked it till the beef is cooked and had a nice brown colour.

2-Then turn the heat low and add crushed red chilies, paprika,vinegar, worcestershire sauce.

3-Cook it a little than add ketcup brown sugar and salt cook it for approximately 20 minutes.

4-Take burger buns add cheese slices and divide the mixture into two and serve with french fries.

Sunday, April 21, 2013

BEETROT RAITA




INGREDIENTS

1-One medium beetroot grated
2-Yougart 3/4 cup
3-Salt as per taste
4-Grated coconut 3 Tbs
5-Green chilies 3 to 4
6-Oil 1 tsp
7- Mustard seeds 1/2 tsp
8- Coriander leaves 1 tbsp

METHOD

1-Take a bowl mix yougart  add salt ,grated beetroot in it.

2-Grind the coconut and green chilies to a fine paste with a little water.

3-Add this mixture into a yougart.

4-Now take a pan add 1 tsp of oil and pop the mustard seeds.

5-Pour this on the mixture and garnish it with chopped coriander leaves.

6-Enjoy it with Birayani or Parathas.




RAW MANGO AND COCONUT CHUTNEY



INGREDIENTS

1-Raw Mango one
2-Coconut Flakes 1/2 CUP
3-Green chilies 4 to 5
4-Sugar 1/2 tsp
5-Salt to taste
6-Oil 2 tsp
7-Mustard seeds 1 tsp
8-Curry Leaves few



METHOD
 
1-Take a pan and add oil than saute green chilies in it.

2-After that take a blender and blend together chopped mangoes, green chilies, sugar, salt and coconut flakes with little water.

3-Take it out in an another bowl.

4-In a pan heat the oil and add mustard seeds and the curry leaves and immediately pour onto the chutney.

5- Enjoy it with rice or roti.