Saturday, 30 July 2011
Friday, 29 July 2011
Salad
Ingredients :
1- Onion two medium sized.
2- Tomato one medium.
3- Salad leaves two.
4- Carrot one medium.
5- Lemon juice one teaspoon.
Preparation:
1- Cut all vegetables into your desired shape.
2- Spread salad leaves on serving blow.
3- Add lemon juice in vegetables mix well.
4- Pour all vegetables on the salad leaves and serve.
Shahi Tukray
Ingredients:
1- Condensed milk half cup.
2- Fresh milk half litter.
3- Sugar six to eight table spoon.
4- Pistachio two table spoon.
5- White bread slice eight.
6- Khoya four table spoon.
7- Ghee for frying eight table spoon.
Preparation:
1- Shallow fry all slices of bread.
2- Spread all slices in a serving platter.
3- In a pan pour fresh milk, sugar, Khoya and condensed milk.
4- When milk boils heat for more five minutes.
5- Add one table spoon pistachio in milk.
6- Poor all milk on the top of slices and garnish with pistachio.
Chicken Drum Sticks
1- Onion one (grinded).
2- Salt half teaspoon.
3- White vinegar four tablespoons.
4- One egg.
5- Chinese Salt one teaspoon.
6- Black paper powder one tablespoon.
7- Corn flour one tablespoon.
8- White flour half cup.
9- One teaspoon green chilly (chopped).
10- Soya sauce two tablespoons.
11- Oil one cup for frying.
Preparation =►
1- Make cuts on each piece.
2- In a bowl add vinegar, Chinese salt, Soya sauce and chicken.
3- Marinate for half hour.
4- In other bowl add all reaming ingredients and make mixture.
5- Coat mixture on each piece and fry.
6- Serve with ketchup or favorite sauce.
Wednesday, 27 July 2011
Jalebi
Ingredients:
1- White flour one cup.
2- Baking powder half teaspoon.
3- One egg.
4- Yellow food colour (Pinch).
5- Four cups water.
6- Sugar two cups.
7- Milk one cup.
8- Cooking oil two cups or ghee.
9- One table spoon sugar.
10- Cardamom powder half teaspoon.
Preparation:
1- In a bowl make a mixture of white flour, baking powder, egg, food colour, one
Table spoon sugar and pinch of cardamom powder.
2- In a pan heat ghee.
3- In an other pan add cardamom powder, water and sugar also heat on medium flame.
4- In a peeping bag pour mixture.
5- Make Jalebi in ghee when look golden put into the shera.
Dark Chocolate Cake
Ingredients:
1- Four eggs.
2- Sugar half cup.
3- Cinamion powder half teaspoon.
4- Dark Chocolate half cup.
5- White flour one cup.
6- Baking powder one teaspoon.
7- Milk one cup.
8- Butter half cup.
9- Raisins two table spoons.
Preparation:
1- In a bowl beat sugar, butter, eggs and milk one by one.
2- Melt chocolate with cinnamon powder.
3- In mixture add flour, baking powder and beat again.
4- Add chocolate and beat.
5- Add raisins and mix with a spoon.
6- Ghee mould with butter.
7- Bake in preheated oven about 35 to 45 minutes on 120 C.
Tuesday, 26 July 2011
Barfi
Ingredients:
1- One kg Khoya.
2- Sugar half cup.
3- Cardamom powder half tea spoon.
4- Almond for garnish.
5- Ghee half cup.
6- Sliver papers for garnish.
Preparation:
1- In pan heat ghee add Khoya, sugar and cardamom powder.
2- Keep frying about five to eight minutes.
3- After frying let it cools down.
4- In a plotter spread all Khoya barfi.
5- When cools completely cut in your desire shape.
6- Garnish with silver paper and on the top with almond.
Sunday, 24 July 2011
Fish Korma
1- Fish one kg.
2- Dry coconut half cup (shredded).
3- Poppy seeds two tablespoons.
4- Green chilies two tablespoon (chopped).
5- Tamarind half cup (soaked in one cup water).
6- Onion two (chopped).
7- Garlic paste one tablespoon.
8- Ginger paste one tablespoon.
9- Black paper powder one teaspoon.
10- Cumin seeds one tablespoon.
11- Tomatoes two (chopped).
12- Cooking oil one cup.
13- Red chilly powder one tablespoon.
14- Half cup water.
Preparation:
1- In a pan add coconut, poppy seeds, and cumin seeds roast them.
2- When roasted grind with green chilies, tomatoes and onion.
3- In a pan heat oil ginger paste, garlic paste and grinded mixture.
4- Add tamarind pulp and half cup water.
5- Add all dry spices.
6- Put fish pieces on fried masala.
7- Stem fish for five to ten minutes.
Haleem
1- Chicken or beef one kg (boiled)
2- Wheat grains half kg(Soaked our Wight)
3- Chick peas half cup
4- Water one litter
5- Milk one cup
6- Ghee one up
7- Cloves powder one teaspoon
8- Saffron one teaspoon
9- Black paper powder one teaspoon
10- Cumin powder one teaspoon
11- Ginger paste one tablespoon
12- Red chilly powder one tablespoon
13- Salt one tablespoon
14- On cup curd
15- Lemon two tablespoon
16- Green chilies medium size eight (cut in circles)
17- Green coriander leaves (chopped)
Preparation:
1- In a pan heat ghee add chicken, cloves, black paper, cumin powder, ginger paste,
Garlic paste, red chilly powder, salt, curd and saffron.
2- Fry all about five to ten minutes.
3- Grind chick peas and into chicken.
4- Also grind wheat grains and add in to chicken and fry.
5- Add milk and water stir and leave on medium heat about half hour.
6- O n that stage stir Haleem every five minutes.
7- When down serve with lemon, green chilies, chat masala, fry onion and coriander leaves.
Saturday, 23 July 2011
Matanjan (Colourful Sweet Rice)
1- Rice saila half kg.
2- Khoya half cup.
3- Almonds two table spoons.
4- Raisins two table spoons.
5- Coconut dry one table spoons (chopped).
6- Ashrafies red and green.
7- Cloves four pieces.
8- Seven different food colour (two pinch each).
9- Ghee or oil eight to ten table spoons.
10- Half cup water.
11- Sugar half cup.
Preparation:
1- Boil rice and drain water.
2- In a pan add water, sugar, cloves, raisins and ghee.
3- On the stage when raisins flooting on ghee.
4- Add rice, ashrafies, coconut and almonds.
5- Leave rice on medium heat.
6- Makes seven portions on rice with spoon sprinkle dry food
colour one by one in it portion.
7- Leave on heat for more five minutes.
8- When water dries completely mixes well.
9- Serve in dish and garnish with Khoya.
Thursday, 21 July 2011
Sunday, 17 July 2011
Indonesian Pine Apple Rice
1- Boneless chicken one cup
2- Rice one cup (socked) about half hour
3- Pineapple one whole (peal in just in cubes)
4- Cooking oil three tablespoon
5- Onion one piece (chopped)
6- Garlic one table spoon (chopped)
7- Peanut paste six table spoon
8- Chicken stack two and half cup
9- Fresh red chilly one (hopped)
10- Salt one tea spoon
Preparation:
1- In a pan add oil ,onion and garlic fry for 03to 04 minutes.
2- Add chicken and fry more .
3- Drain rice and add in chicken.
4- Add chicken stack, salt and boiled on high flame.
5- When rice half done medium the heat.
6- Add peanut paste and chopped pineapple.
7- Mix well when fully cooked.
8- Serve in a dish and garnish with red chilly, peanuts and pineapple cubes.
9- Serve with salad or raita.
French Fries
Ingredients:
1- Salt on tea spoon.
2- Potato half kg.
3- Corn flour four table spoon.
4- Cooking oil one cup.
5- Water half cup.
Preparation:
1- Cut potato for fries.
2- Make a mixture of salt, corn flour and water.
3- Dip potato in mixture.
4- In a pan fry potatoes.
5- Serve with ketchup.
Shami Kabab
Ingredients:
1- One kg (Mince) Fish / Chicken /Red Meat.
2- Gram plus (half cup boiled with one teaspoon salt.
3- Red chilly powder two table spoons.
4- Green chilies chopped two table spoons.
5- Black paper powder one table spoons.
6- Turmeric powder one tea spoon.
7- Garlic paste two table spoons.
8- Ginger paste two table spoons.
9- Salt one table spoons.
10- Onion chopped two large sized.
11- Oil one cup.
12- Water half litter.
13- Two eggs.
Preparation:
1-Add all spice, water and onion in mince.
2-Put on heat till the water simersdown.
3-When mince dries add boiled plus, ginger, garlic paste and grind them all.
4-Beat two eggs.
5-Wet hands with litter water and made shapes for shame Kabab.
6-Coat kababs with egg.
7-In a pan add oil fries them all.
Friday, 15 July 2011
Ras Malai
Ingredients :
1- Powder milk one cup
2- Egg one
3- Baking powder half teaspoon
4- Sugar half cup
5- White flour one tablespoon
6- Pistachio half cup
7- Rose water tow tablespoon
8- Fresh milk three cups
9- Cardamom powder one tablespoon
Preparation:
1- In a bowl add powder milk, egg, baking powder and half teaspoon
Of cardamom powder.
2- Mix above things well.
3- Leave for fifteen minutes after mixing.
4- In a pan heat milk when boil slow down the flame.
5- In milk add sugar and remaining cardamom powder.
6- Make small balls from the mixture of powder milk.
7- Add all the ball in the milk.
8- When ball looks double in size off flame.
9- Serve in a big bowl and garnish with pistachio.
Tandoori Naan
Ingredients :
1- White flour two cup
2- Cooking oil two table spoons
3- One egg
4- Baking powder 01 table spoon
5- Curd half cup
6- Sugar half cup table spoon
7- Litter water / milk as required
Preparation:
1- Mix all things one by one in flour and make a smooth dough.
2- Leave for half hour.
3- Make naan on pan or oven.
Tandoori Chicken
1- Curd half cup
2- Turmeric powder half table spoon
3- Coriander powder one table spoon
4- Salt one tea spoon
5- Red chilly powder one teaspoon
6- Chicken on large piece
7- Oil two tablespoon
8- Corn flour one table spoon
Preparation:
1- Mix all ingredients and make a mixture of spices.
2- Marinate chicken with all ingredients.
3- Leave for one hour or over night.
4- Cook in pan, steamer or oven.
Wednesday, 13 July 2011
Lab-e-shireen
Ingredients:
1- Milk one litter
2- Vanilla custard 03 table spoon full
3- Sugar half cup or by test
4- Cream half cup
5- Red and green jelly cubes.
6- Seasonal fruits less juicy.
7- Dry fruits
8- Almond one table spoon
9- Raisins one table spoon
10- Pistachio one table spoon
Preparation:
1- Heat milk in a pan.
2- Dissolves custard in half cup of milk.
3- Add sugar in milk.
4- When sugar dissolves add liquid custard.
5- Keep stirring until custard get thicker.
6- When custard thicker off the flame.
7- Pour custard in a bowl and refrigerate.
8- After half hour wipe cream and mixes in custard with spoon.
9- Cut all fruits in small cubes .
10- Cut dry fruits in pieces.
11- Took a platter spread a layer of custard them fruits , dry fruits and jellies.
12- Put he platter again in cool place.
13- After one to two hour ready to serve.
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