Sadia's Kitchen

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...

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.

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.

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 ...

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.

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.

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.

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...

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 nic...

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.

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 an...

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.

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 ...

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. SALS...

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 c...

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.