CHAPPLI KABAB



INGREDIENTS:


1/2 kg minced meat


1 tomato


1 egg


2 Tbsp dried corriander


2 Tbsp flour of corn


1 onion


4 green chillies


1 tsp zeera


1 tsp red chillies


2 tsp ginger garlic paste


2Tbsp anar dana


1 tsp salt


fresh corriander




METHOD:




  1. Chop tomatoes and onions.


  2. Add all spices in meat and mix it.


  3. add tomotoes and onion in the last.


  4. Now make kabab from mixture.


  5. Shallow fry them.


  6. Serve with Green chutney and nan.




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CHICKEN KARAHI

INGREDIENTS:-


1 kg chicken


4 tomatoes


1 C youghurt


1 Tbsp kasoori methi


Fresh corriander


1 Tbsp garam masala


2 Tbsp ginger garlic paste


1 tsp salt


1 tsp white pepper


1 1/2 tsp red chillies


oil for frying




METHOD:-




  1. Put oil in pan and fry chicken

  2. Remove the chicken form oil.

  3. Now add ginger garlic paste ,salt,white pepper,red chillies and tomatoes in remaining oil.

  4. After 3 mins add chicken .Add yoghurt after 5 mins and cover it and let it be cook.

  5. After5-8 mins add fresh corriander,ginger,garam masala,kasoori methi and cover.

  6. Cook for 4-5 mins.

  7. Serve it with hot Nan.


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KOFTA ALOO QOURMA

INGREDIENTS:-


FOR GRAVY:





1-2 fried potatoes(cut if 4s)


2 onions


1 Tbsp ginger garlic paste


2 Tbsp garam masala


I tsp corriander powder


2 tsp red chillies


1 C youghurt


1 C cream 1 1/2 tsp salt


1/2 C oil


1/2 tsp zeera powder


water 5 Tbsp





FOR KOFTA:


1/2 kg minced meat


2 tsp red chillies


1/2 tsp corriander powder


1/2 tsp tumeric powder


salt to taste


1 tsp garam masala


fresh corriander,mint 1 bunch


2 Tbsp dried chana powder





METHOD:-



  1. Mix all ingredients of kofta and make small balls.

  2. Put oil and onion in pan and brown them.

  3. Remove them from oil and let it be cool, so that it will become crisp.

  4. Now in the remaining oil, add ginger garlic paste, garam masala,corriandr powder,red chillies and fry it.

  5. Now add yoghurt and add brown onion.

  6. Now add koftas and potatoes.Then add salt cream and zeera powder.

  7. Cook it on slow flame until koftas cooked out.

  8. Garnish with green corriander and mint



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CONTINENTAL DISHES

BUTTER CHICKEN BIRYANI:


INGREDIENTS:-

For gravy masala:


1kg chicken boneless

1/2 C butter

2 Tbsp ginger garlic paste

2 Tbsp chsew nuts paste

1 Tbsp red chillies

1 C cream

1/2 C tomato puree

2 C tomato paste

2 lemon juice

3-4 green chillies

2-3 fried potatoes

1 tsp yellow colour



For rice:

2 C rice

ginger for garnishing

fresh corriander , mint for garnishing

brown onion


METHOD:-


  1. Take a pan add butter and melt it and add add chicken and ginger garlic paste and fry it.

  2. When water dries add green chillies,chsew nut paste,red chillies,tomato puree and cook fo 4 mins.

  3. Now add cream and salt.

  4. When cream dries out add tomato paste and cook it.

  5. When water dries remove from flame.

  6. Now add lemon juice.

  7. Boil the rice.

  8. Take another pan and pour layer of gravy,then rice,ginger,corriander,mint,green chillies,brown onion and fried potatoes.

  9. Repaeat the layer until all gravy and rice are used.

  10. Now pour yellow color (mixed in milk).

  11. Put the rice on dum for 10 mins.


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DRY CHICKEN CHILLI

INGREDIENTS:-

250 g chicken

1 Tbsp garlic paste

1 Tbsp ginger paste

1/2 tsp salt

1 tsp black peper

1/2 tsp chinese salt

2 Tbsp soysauce

1tsp red chilli

4 green chillies

1 Tbsp vinegar

2-3 spring onion

1/4 C oil


METHOD:-


  1. Take boneless chicken and add salt,blackpepper,chinese salt and soysauce.Marinate it for half an hour.

  2. Heat oil in a pan and add garlic paste and chicken and fry for 3-5 mins.

  3. Now add red chillies,chopped green chillies ,ginger paste,soysauce,vinegar,salt,chinese salt and spring onin. Fry it for 3 mins.

  4. Remove from flame and enjoy it.




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CHICKEN NOODLES SOUP

INGREDIENTS:

1 onion

250g boiled chicken

1 1/2 Liter chicken broth

1/2 C boiled peas

2 boiled carrots

1/2 C corn

2 C boiled noodles

2 Tbsp butter

2 1/2 Tbsp whiteflour

2Tbsp black pepper

salt to taste

1 tsp oil


METHOD:-


  1. Take a pan and add butter and melt it.

  2. Now add oil,whiteflour and choped onion and fry it.

  3. When onion becomes brown add broth and cook on slow flame.

  4. Add shredded chicken after 10 mins.Let it be cooked.

  5. Now add all vegetables and corn,noodles,salt and black pepper.

  6. Soup is ready.ENJOY IT!



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SWEET AND SOUR CAULIFLOWER

INGREDIENTS:



2C chicken broth

1 C ketchup

1 onion

1 capsicum

1 carrot

1 small cauliflower

3 Tbsp vinegar

2 Tbsp soysauce

1 Tbsp whiteflour

1 Tbsp black pepper

1/2 C pineapple juice

salt to taste

1 Tbsp cornflour
2eggs
1tsp sugar

oil for frying



METHOD:-


  1. Take a pan and add chicken broth,ketchup and mix it,

  2. Then add vinegar,soysauce,whiteflour, 1Tbsp oil,blackpepper and pineapple juice.

  3. Cook it for 5 mins.Then remove from flame

  4. Now make a batter by mixing whiteflour,cornflour,sugar,salt,eggs.Add califlower to it and marinate it for 20 mins.

  5. Then fry it.

  6. Take another pan and add oil,chopped onion.capsicum,diced carrots and fry them

  7. Now add vinegar and salt.

  8. When vegetables are stir fried then add them to sauce and also add fried cauliflower to it.

  9. When the mixture boils,add 1Tbsp cornflower(mixed in some water) in it

  10. Remove from flame and enjoy it.



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CHICKEN MANCHURIAN


INGREDIENTS:-


1/2 C oil

1 Tbsp ginger garlic paste

1 onion

2 Tbsp soysauce

2Tbsp vinegar

1/2 tsp white pepper

1/2 C ketchup

250g chicken

1 tin pineapple

salt to taste

1 Tbsp white flour
1/2 C pineapple juice


METHOD:


  1. Take a pan and add oil,ginger garlic paste, soysauce,vinegar ,white pepper and ketchup.

  2. Take another pan and add 1 tbsp oil and chicken in it. Fry it.

  3. Then put chicken in paste.

  4. Now add pineapple slices and salt in it.

  5. Take a bowl ,add pineapple juice and add whiteflour into it.Add this mixture in the chicken and cook it for 5 mins.



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CHINESE CUISINE

CHICKEN CHOWMIN



INGREDIENTS:


1 packet spaghetti



2 capsicums
4 carrots


1 large cabbage


250g chicken boneless

3Tbsp soysauce


3 Tbsp vinegar


salt to taste


2 tbsp black pepper


1/2 C ketchup


3 tbsp oil


1/2 tsp sugar


METHOD:-


  1. Put 3 Tbsp oil in pan and add chicken to it.Fry it and then add diced carrots,capsicums and cabbage.
  2. When all vegetables become tender add soysauce, vinegar, salt ,pepper and tomato ketchup.
  3. Fry it for 5 mins.
  4. Now add boiled spaghetti.
  5. Serve hot.







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DATES BALLS

INGREDIENTS:-

1/2 kg dates

1/2 C sugar

1 Tsp vanilla essence

2 Tbsp butter

1 egg

1 packet marie biscuits

crushed nuts



METHOD:-


  1. Take pan and add butter and melt it.

  2. Then add mashed dates and cook them for 5 mins.

  3. Now add sugar, when water of sugar dries out remove from flame.

  4. Add vanilla essence and beaten egg and stir it quickly.

  5. Now add crushed marie biscuits.

  6. when mixture cools down make balls of them.

  7. Roll them in crushed nuts.




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CORNFLAKES COOKIES



INGREDIENTS:-



1 egg white



1/2 C sugar



1/4 tsp salt



1/2 Tbsp vanilla essence




1/2 C coconut


1 C cornflakes

fruit jellies as required




METHOD:-




  1. Beat an egg white and then add sugar.


  2. Then add salt,vanilla essence coconut and mix it.


  3. Now add cornflakes.


  4. Take a baking tray and by taking spoon full of mixture drop it into tray (just like making pakoras)

  5. Put some jellies on top.


  6. Then bake it in slow oven but they should not be brown.










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SAMOSAS

INGREDIENTS:-

For flour:

1 C white flour

2 Tbsp butter

Salt to taste

2 Tbsp milk

1 Tbsp zeera



For filling

5 potatoes

1Tbsp red chilli

3-4 green chilli

1 Tbsp zeera

1 Tbsp dried corriander crushed

1Tbsp anar dana

salt to taste

1 bunch corriander leaves



oil for frying



METHOD:-


  1. Mix all ingredients of dough and knead it with water as required.

  2. Put it for sometime.

  3. Now boil potatoes and peel them

  4. Mash them and add all spices.

  5. Roll out dough and cut it in circles.

  6. Make shape of samosas and fill potato mixture in it.

  7. Heat oil and deep fry samosas.

  8. Serve with Ketchup or chilli sauce.


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MINCE AND VEGETABLE KABABS




INGREDIENTS:-

250g minced meat

1 capsicum

2 carrots

1 onion

1Tbsp ginger garlic paste

salt to taste

2 Tbsp cornflour

1 Tbsp black pepper

oil for frying

1 egg

1 C bread crumbs



METHOD:-


  1. Boil mince meat.Chop all vegetables.

  2. Mix meat,vegetables and all ingredient except oil.

  3. Make shape of kababs from mixture.

  4. Beat egg and dip kababs in it and then roll in bread crumbs.

  5. Heat oil in pan and shallow fry the kababs.



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SNACKS

PAKIDAYNI FOOD
TURKISH SANDWICHES:

INGREDIENTS:-
250g chicken(boneless)
2 Tbsp butter
2 1/2 tsp white flour
2 1/2C milk
1tsp black pepper
1/2 tsp salt
1 1/2 tbsp creamy cheese
10 slices bread
1 egg
oil for frying


METHOD:


  1. Boil the chicken and shred it.

  2. Take a pan and put it on stove.Add butter to it so that it melts.

  3. Then add white flour and milk in it and stir continuously.

  4. When it become slightly thick, add chicken.

  5. Then add black pepper,salt and cook it for 2 mins.

  6. Remove from flame and add creamy cheese.

  7. Take bread slices and remove its corners.

  8. Then spread chicken mixture to it.Put other slice on it.

  9. Beat egg in a bowl,dip sandwich in it and shallow fry it.

  10. You may also add salad leaves and tomatoes.

  11. Sandwiches are ready to serve.Enjoy it!


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