Friday, January 28, 2011

Chicken Nuggets


Ingredients:

- 2 cups fresh bread crumbs
- 1 teaspoon dried herbs, such as thyme, tarragon, rosemary (optional)
- Salt and freshly ground black pepper
- 500 g. boneless, skinless chicken breasts
- 1/4 cup vinaigrette, or black olive paste
- oil for frying

Method:
1. You can make bread crumbs at home by whirring the fresh bread in the food processor. Season with the herbs, if using, and salt and pepper to taste.
2. Place the chicken breasts on a cutting board, and cut the chicken into strips about 2 inches long and 1/2 inch wide. 3. Place the chicken in a bowl. Pour the vinaigrette over the chicken pieces. With your hands, rub the vinaigrette into the chicken to make the crumbs stick to the chicken. Sprinkle the seasoned bread crumbs over the pieces and toss to coat. The coating won't be evenly distributed but it really doesn't matter.
4.Heat enough oil just to cover the base of the pan over medium heat until shimmering. Add the chicken pieces and sauté, without moving them, until the crumbs look golden, about 1 minute. With tongs, turn the pieces over and sauté the second side until golden, about 3 minutes. Reduce the heat to low and continue to sauté, turning the pieces frequently, until the chicken is cooked through, about 10 minutes longer.

Nargasi Kabab

Ingredients:

- 1 k.g. minced meat(qeema)
- 2 medium onions cut into large pieces
- 1/4 cup oil
- 1/2 cup yogurt
- 1 tbsp. paste of garlic & ginger
- salt to taste
- 1 tsp. red chilli
- 1 tsp. garam masala
- 1/2 tsp. Chinese salt(agino moto)
- Soya sauce according to taste
- white vinegar according to taste taste
FOR FILLING
- 5 boiled eggs, finely chopped
- 1 cup coriander leaves, finely chopped
- 1 cup mint leaves, finely chopped
- 2 or 3 green chilies finely chopped
- 1 tsp. chat masala
FOR FRYING
- 2 tbsp. gram flour(basin)
- 2 or 3 eggs

Method:

1. Cook onions in oil until light brown then add yogurt, garlic & ginger paste, salt, red chili, garam masala, Chinese salt, Soya sauce & vinegar to the onions and cook for 6 to 8 minutes. Add mince meat (qeema) to it and cook for 3 minutes. Add 1/2 cup of water in it and cook until the meat is tender and water has completely absorbed. Remove from heat and put aside o become cool. Put the mince in a food processor or chopper and grind to a smooth thick paste which hold is shape.
2.Prepare the stuffing. In a bowl mix together boiled eggs, coriander, mint, green chilies, chat masala.
3. Break off 1-2 tablespoons of the mince paste. Wet your palm with little water. Place the mince in the centre of your palm. Shape it into a smooth ball and then flatten it. Place 1 tbsp. of stuffing in the centtre. Fold the sides over carefully and reshape into a smooth flat shape. Repeat with remaining mince.
4. Stir the eggs and crumbs tougher with a fork. Dip the kabab in it and shallow fry over medium heat o a crisp golden color, turning them once. Remove from frying pan carefully.
5. Serve hot with Nan and Podinay ki Chuttney

Lubnani Kebab

Ingredients:
- beef mince 1kg
- mashed boiled potatoes 1/2 cup
- mashed boiled peas 1/2 cup
- mashed boiled macaronis 1/2 cup
- salt & red chili powder to taste
- garlic paste 1/4 tsp.
- salt 1/2 tsp. for mince
- coriander leaves few sprigs
- 1 egg
- bread crumbs for coating

Method:

Boil mince with salt and garlic paste.
Cook and dry
Add rest of the ingredients except egg and crumbs.
Blend in a processor to make a fine mince.
Shape into cylindrical kababs coat with eggs & crumbs. Deep fry & serve hot

Gol Gappay


Ingredients:

For Gool Guppay:
- 1 cup white flour
- 1 cup fine semolina (suji)

For Khuta Pani:
- 1\2 tsp. red chili powder (optional)
- 1/2 bunch fresh mint leaves
- 1 bunch fresh coriander.
- 1 heaped tsp. cumin (zeera)
- Salt to taste
-1 tsp. black salt (kala namak)
-2-3 glasses of Water
-2-3 green chilies
-1/2" piece fresh or dry (sonth) ginger
-4 oz Tamarind (remove seeds)
Stuffing:
- 1 cup chick peas
- 2-3 medium potatoes
- 2 cups plain yogurt
Method:

1. Mix the white flour and sujji and kneed into a hard dough. Cover the dough with a wet cloth and keep aside for at least two hours. Divide the dough into four pieces. With a rolling pin Flatten each piece into a VERY thin sheet and cut into 2 inches circles with a cookie cutter.
2. Heat the oil in a deep frying pan. Deep fry each circle until it is puffed and golden in color.
3. Blend all the ingredients for the dip together in a blender for few seconds and strain. Reserve the liquid.
4. Boil the chick peas and potatoes. Cut the potatoes into small dices.
5. Put the chick peas, potatoes, yogurt, and sweet Imli chutney in separate serving dishes.
6. Serve gool guppay with sweet imli chutney, peas, potatoes and yogurt.
Now if you new to this world famous Pakistani snack and not sure how to have it then here is how eat them.
Get hold of a gool gupa, make a hole on the top by pressing it with your thumb. Stuff in some chick peas and potato, dip it in khuta pani and umm... yummy yummy!
You can also try with sweet dip and yogurt but I prefer with khata pani.
Enjoy!

Sunday, January 23, 2011

Chicken Cutlets


Ingredients:
- Chicken: 3,4 small pieces
- Potato: 5,6 normal size
- Kali mirch: sabit 2,3 adad, pissi hoi 2 tea spoon
- Soya sauce: 4 tea spoon
- Egg: 1 adad
- Breadcrums (doubleroti ka chora): 2 slices
- Salt: hasb-e-zaiqa

Method:
- Chicken ko thorey pani main kali mirch(sabit), namak or soya sauce(2 tsp) dal kar is tarah boil karein k pani usi main khushk hojaye.
- Boiled chicken ko bareek reshon ki sorat main mesh karlein.
- Aalo ubaal lein or unko bhi achi tarah mesh karlein (masal lein).
- Mesh kiye howe aalo main pissi hoi kali mirch, namak, soya sauce(2 tsp) or meshed chicken dal kar ache tarah mix karlein.
- Mixture ko kabab ki ya koi bhi shape dein lein.
- Phir ek bartan main anda phaint lein.
- Kabab ko andy main dip karein phir breadcrums ki coating kar k halky aanch main deep fry karein or golden honay per nikal lein or ketchup ya chatni k sath serve karein
Note: Agr breadcrums available na hon to bread k slices ko ache tarah grand kar k use karlein

Saturday, January 22, 2011

Pineapple Delight

Ingredients:

- 1 deep dish(of glass).
- 1 family pack candy biscuits.
- 1 pineapple tin (which contains small sliced pieces of pineapple)
- 4 packets fresh cream (200 mg each)
- 1 tin comell (condense milk)
- 3 different colors jelleys (green, red, yellow)

Method:

Take a deep dish.make small pieces of candy biscuits (5 to 6 pieces of each biscuit). then put some sliced pineapples on the candy biscuits (cover all the dish). Take a bowl put 4 packets fresh cream and 1 tin condense milk and 1 cup pineapple syrup in it then paste this mixture. Transfer this pasted mixture on the sliced pineapples layer. Decorate with 3 jellies and pineapple on the top layer. freeze it for 3 to 4 hrs.The dish is ready.

Friday, January 21, 2011

Gajar ka Halwa by Chef Zakir


Ingredients:

* 1/2 kg carrots
* 1 cup milk (boiled)
* 1 cup sugar or to taste
* a pinch of cardamom powder
* 2 tbsp ghee
Garnishing ingredients:
* 10 cashewnuts
* 10 badam (optional)
* 10 pista (optional)

Method:

1. Wash, peel and grate the carrots.
2. Heat a pan with 1 tbsp of ghee and roast the garnishing ingredients and keep aside.
3. Add the remaining ghee and heat.
4. Put the grated carrot and saute on low flame till the raw smell disappears.
5. Add milk and boil on low flame till thick.
6. Once it’s starts thickening add sugar and stir continuously.
7. Cook on low flame for further thickness.
8. Add cardamom powder and stir continuously till the ghee separates from the mixture.
9. Finally garnish with roasted garnishing ingredients.
10. Carrot halwa or gajar ka halwa is ready to serve.
11. Serve hot or cold.

Tuesday, January 18, 2011

Chicken Kabab

Ingredients:

chicken bone less=1 kilo
adrak lehson ka paste=1 t sp
onion=1 adat frie ki hoi
green chilli souce=1 tsp
mastured powder=1 t sp
soya souce=2 t sp
namak=1/2 t sp
chinese namak=1/2 t sp
kali mirch=1 t sp

Method:

chicken, adrak lehson ka paste, onion or green chili sauce komix kar ke grand kar len taake chicken ka qeema ban jaye. Phir ek alag bartan main mastured powder,soya sauce,namal, chinese namak or kali mirch ko mix kar lein. Phir 1 egg ley k usko phaint lein ,or us main qeemy k kabab bana kar dip karen,phir kabab ko mustered powder wala ameza laga kar tal len .

Monday, January 17, 2011

Hara Masala Chicken

Ingredient:
Chicken: 1 kg
Dahi: 250gm
Dhaniya: 1 bunch
Podina: 1 bunch
Hari mirch: 4-5
Adrak lehsan ka paste: 1 tbsp
Kutti hoi lal mirch: 3 tbsp
Haldi: 1/2 tbsp
Dhaniya powder: 2.5 tbsp
lemo ka ras: 2 tbsp
salt: hasb-e-zarurt

Method:
Dhaniya, podina aur hari mirch ko namak aur thora sa pani dal kar juicer main pees lein. Phir chicken main yeh pisa hoa masala, adrak lehsan ka paste, kutti hoi lal mirch, haldi, dhaniya powder, lemo ka ras or dahi dal kar 1 hour tak marinate kar k rakh lein. Phir 1/4 cup oil main ye chicken dal dein, 2 min tak pakain or pani na dalein. Jab dahi ka pani nikalney lagay to halki aanch kardein or pakny dein. Jab oil uper ajaye or greive bhi rah jaye to chohla band kardein or garama garam serve karein.