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.