another eid recipe kabab from north of pakistan if name translated in english means slipper kabab laugh.gif
Posted by shshah:
Keema(minced meat) 500g
Onion-3
Garlic-2 tsp
Ginger-1 tsp
Tomatoes -2 chopped
Chillipdr-to taste
Salt-to taste
Crushed chilli,s –to taste
Garammasla-1/2 tsp
Corianderpdr- ;; ;;
Gramflour-3tsp
Pomegranate pdr-1/2tsp(ppl not used to Indian food not recommended)
(it,s sour and my cause diarriah)
Egg-1
In a grinder grind onion,ginger,garlic
In a bowl mix all the ingredients and leave aside for 10 min make patties round or rectangle as u like fry in hot oil till golden brown
Friday, May 9, 2008
CHAWAL KI FIRNI(RICE PUDDING)
posted by shshah:
yesterday we made lots of ali,s favourite things as it was his b-day but i,ll add a recipe of his favourite sweet dish
rice powder 1/2 cup
milk 1 liter
sugar 1/2 cup(or according to taste
green cardamom pdr 1/2 tsp
almonds (blanched and cut in strips few
pistachio,s '''''''''''''''''''''''''''''''''''' few
kewra water few drops(optional
in a pan add milk and rice powder and cook it on low heat for 7-8 min add sugar and cardamom pdr and cook for 5-6 min or till this comes to slightly thick pudding(not too thick as it will become very after cooling down )add almonds ,half pistachio and kewra water after cooling and before serving garnish with rest of pistachio,s
yesterday we made lots of ali,s favourite things as it was his b-day but i,ll add a recipe of his favourite sweet dish
rice powder 1/2 cup
milk 1 liter
sugar 1/2 cup(or according to taste
green cardamom pdr 1/2 tsp
almonds (blanched and cut in strips few
pistachio,s '''''''''''''''''''''''''''''''''''' few
kewra water few drops(optional
in a pan add milk and rice powder and cook it on low heat for 7-8 min add sugar and cardamom pdr and cook for 5-6 min or till this comes to slightly thick pudding(not too thick as it will become very after cooling down )add almonds ,half pistachio and kewra water after cooling and before serving garnish with rest of pistachio,s
BHINDI(okra)
Posted by shshah:
i really wanted to add my chilli recipe 2 days ago,but
mother of a sister from our shia community here died that day so i had to goto her house so inshallah i will add it next time but i have one of pakistan,s loved seasonal recipe which i,m gonna add now
onion -4-5(chopped length wise)
oil-3 tbs
bhindi-1/2kg
crushed chili,s-1/2tsp
green chili,s -2-3 slit in the middle
tomatoes -3(chopped)
red chili pdr(according to taste
or leave out if u like less spicy)
turmeric-1/2tsp
corriander pdr-1/2tsp
cumin pdr-''''''''
salt to taste
garammasala and chopped green corriander to garnish
wash the okra let it drain for 30 min or u can dry them with kitchen towel than cut them in small pieces .
in a wok heat oil and add onions when ur onions just start to change color
i really wanted to add my chilli recipe 2 days ago,but
mother of a sister from our shia community here died that day so i had to goto her house so inshallah i will add it next time but i have one of pakistan,s loved seasonal recipe which i,m gonna add now
onion -4-5(chopped length wise)
oil-3 tbs
bhindi-1/2kg
crushed chili,s-1/2tsp
green chili,s -2-3 slit in the middle
tomatoes -3(chopped)
red chili pdr(according to taste
or leave out if u like less spicy)
turmeric-1/2tsp
corriander pdr-1/2tsp
cumin pdr-''''''''
salt to taste
garammasala and chopped green corriander to garnish
wash the okra let it drain for 30 min or u can dry them with kitchen towel than cut them in small pieces .
in a wok heat oil and add onions when ur onions just start to change color
Roasted Mutton Leg
posted by dr_asad_77
salam.gif,
This is I made little while ago. Don't ask how I burn off the calories sleep.gif
Ingredients for about 4 lbs meat (These ingredients are based on my taste, you may vary them as per you desire smile.gif)
1) Salt = 1 teaspoon
2) Crushed red pepper = 1 teaspoon
3) Roasted and crushed cumin seeds = 1 teaspoon
4) Tomato ketchup = 1 tablespoon
5) Louisiana hot sauce = Generously sprinkle all over the meat or as per taste (I love it)
6) Soy sauce = 1 teaspoon
7) Fresh lemon juice = 1 large size
8) Ginger garlic paste = 1 tablespoon
Procedure:
Mix all ingredients 1-8 and use cooking oil to make a thick spice paste..... Clean the leg and make big cuts all over. Apply the spice mixture and use fork to poke the meat to transfer spices deep inside, Ummmmmm..... Wrap it in aluminum foil and place in refrigerator for 48 hrs (at least). Preheat the oven at 200 C and cook it over night. When meat is cooked and tender, increase the heat to 400 C to have a nice crisp outside.... Serve with fresh vegetable salad and diet sprite yahoo.gif
P.S. Don't forget to run tell miles for a week to get back to the original body fat harhar.gif
salam.gif,
This is I made little while ago. Don't ask how I burn off the calories sleep.gif
Ingredients for about 4 lbs meat (These ingredients are based on my taste, you may vary them as per you desire smile.gif)
1) Salt = 1 teaspoon
2) Crushed red pepper = 1 teaspoon
3) Roasted and crushed cumin seeds = 1 teaspoon
4) Tomato ketchup = 1 tablespoon
5) Louisiana hot sauce = Generously sprinkle all over the meat or as per taste (I love it)
6) Soy sauce = 1 teaspoon
7) Fresh lemon juice = 1 large size
8) Ginger garlic paste = 1 tablespoon
Procedure:
Mix all ingredients 1-8 and use cooking oil to make a thick spice paste..... Clean the leg and make big cuts all over. Apply the spice mixture and use fork to poke the meat to transfer spices deep inside, Ummmmmm..... Wrap it in aluminum foil and place in refrigerator for 48 hrs (at least). Preheat the oven at 200 C and cook it over night. When meat is cooked and tender, increase the heat to 400 C to have a nice crisp outside.... Serve with fresh vegetable salad and diet sprite yahoo.gif
P.S. Don't forget to run tell miles for a week to get back to the original body fat harhar.gif
Mughlai Alu
Posted by shshah:
this recipe is for all those sisters and brothers who can,t eat too spicy food NO CHILI POWDER
Ingredients:
4- potatoes peeled and cubed
4 tbsp -Cashewnut soaked in water
1 tbsp- chopped Ginger
1 tsp -chopped Garlic
1/2 tsp -Black Cumin Seed
1-Bay Leaf
2 chopped Onion
1/2tsp -Turmeric
1tsp -Garam Masala
1/2 tsp black pepper pdr
2 tbsp chopped Coriander Leaves
1/4 cup Curd
1/4 cup Milk
Oil for frying
salt to taste
(for spice lovers like me add 1/2 tsp of dried crushed chillies )
Fry the potatoes to a deep golden brown and keep aside.
Grind cashew nuts, ginger and garlic to a paste in a grinder.
Keep this paste aside.
Heat oil in a pan. add black cumin and bay leaf.
Wait till cumin seeds stop spluttering. add onions and cook on low flame till onions turn soft but do not let them turn brown.
add turmeric and garam masala. Stir to mix well. than add the paste prepared earlier. Cook for 1 minute.
Add yogurt and stir fry,add milk and about 1/2 cup of water to the gravy.
Boil and simmer for 2 -3 minutes. Add the fried potatoes and chopped coriander to the gravy and simmer on low flame.
Cook on low flame till the gravy thickens and coats all the potatoes.
garnish with more chopped corriander [
this recipe is for all those sisters and brothers who can,t eat too spicy food NO CHILI POWDER
Ingredients:
4- potatoes peeled and cubed
4 tbsp -Cashewnut soaked in water
1 tbsp- chopped Ginger
1 tsp -chopped Garlic
1/2 tsp -Black Cumin Seed
1-Bay Leaf
2 chopped Onion
1/2tsp -Turmeric
1tsp -Garam Masala
1/2 tsp black pepper pdr
2 tbsp chopped Coriander Leaves
1/4 cup Curd
1/4 cup Milk
Oil for frying
salt to taste
(for spice lovers like me add 1/2 tsp of dried crushed chillies )
Fry the potatoes to a deep golden brown and keep aside.
Grind cashew nuts, ginger and garlic to a paste in a grinder.
Keep this paste aside.
Heat oil in a pan. add black cumin and bay leaf.
Wait till cumin seeds stop spluttering. add onions and cook on low flame till onions turn soft but do not let them turn brown.
add turmeric and garam masala. Stir to mix well. than add the paste prepared earlier. Cook for 1 minute.
Add yogurt and stir fry,add milk and about 1/2 cup of water to the gravy.
Boil and simmer for 2 -3 minutes. Add the fried potatoes and chopped coriander to the gravy and simmer on low flame.
Cook on low flame till the gravy thickens and coats all the potatoes.
garnish with more chopped corriander [
KULFI
posted by shshah:
since summer is here and every one wants to enjoy something cold i,m gonna add one of southasia,s special ice cream
1,1/2 to 2 liter -full cream milk
sugar - according to taste
double cream-200ML-250 ml
11/2 tbs.-corn flour
1 tbs. semolina
cold milk (a little to mix )
almonds, blanched and chopped (few
green pistachios few (crushed
green cardamom powder -1/2 tsp
kewra water few drops
Boil milk in a wok or heavy pan until it is reduced to half. keep stirring it regularly.
Keep scrapping off the milk-skin from the sides and bottom of the pan every few minutes and putting it back in the simmering milk. It is this skin that gives the kulfi it's distinctive, rough texture.
Dissolve corn flour and semolina in little cold milk ,add sugar and cardamom powder to the milk.
Stir continuously and boil for a further 8-10 minutes, add chopped almond powder and pistachio.
Whisk double cream until thick and fluffy, add to the cooled boiled milk and fold in gently.finally add kewra water and
freeze in kulfi molds,ice cream molds or any plastic box with lid the ones used for freezing or refrigerating
kulfi can be made in different varieties mango ,pistachio,almond etc when making mango just add mango pulp before adding whisked cream and pistachio and almond etc can be made by adding little of almond ,pistachio essence and a bit of food color
since summer is here and every one wants to enjoy something cold i,m gonna add one of southasia,s special ice cream
1,1/2 to 2 liter -full cream milk
sugar - according to taste
double cream-200ML-250 ml
11/2 tbs.-corn flour
1 tbs. semolina
cold milk (a little to mix )
almonds, blanched and chopped (few
green pistachios few (crushed
green cardamom powder -1/2 tsp
kewra water few drops
Boil milk in a wok or heavy pan until it is reduced to half. keep stirring it regularly.
Keep scrapping off the milk-skin from the sides and bottom of the pan every few minutes and putting it back in the simmering milk. It is this skin that gives the kulfi it's distinctive, rough texture.
Dissolve corn flour and semolina in little cold milk ,add sugar and cardamom powder to the milk.
Stir continuously and boil for a further 8-10 minutes, add chopped almond powder and pistachio.
Whisk double cream until thick and fluffy, add to the cooled boiled milk and fold in gently.finally add kewra water and
freeze in kulfi molds,ice cream molds or any plastic box with lid the ones used for freezing or refrigerating
kulfi can be made in different varieties mango ,pistachio,almond etc when making mango just add mango pulp before adding whisked cream and pistachio and almond etc can be made by adding little of almond ,pistachio essence and a bit of food color
RUBRI FALOODA
posted by shshah:
This is a dessert drink normally served in summer after dinner
2 1/2 cups cold milk
rooh afza or u can use rose syrup (according to taste
basil seeds,(tukmaria seeds ) soaked in water till fluffy-4-5 tbs
sugar -according to taste
almonds and pistachio,s crushed (few)
kulfi ice cream or vanilla ice cream
TO MAKE VERMICELLIS
(u don,t need to make them u can also buy them in asian shops known as flooda
vermicellis they are a bit yellowish color but they don,t taste the same as home made )
cornflour -2 tbs
2 cups water
ice water -1 1/4 cups
Mix together cornflour and water.Cook over low heat, stirring constantly until it looks like glue.
Place a pan containing ice water under a colander now put mixture into the colander.
Press the mixture through with the back of a wooden spoon.pieces of vermicelli,s will fall into the ice water and solidify.
leave this aside for few minute,than drain the water
Heat milk and sugar and cook for 5 min , turn heat of and add vermicelli,s mix and let it cool after it has cooled down add almonds ,pistachios and basil seeds and a little roohafza or rose syrup and crushed ice.serve chilled or serve the traditional way pour falooda in a glass and top it with couple scoops of kulfi or vanilla ice cream and a drip of rooh afza
This is a dessert drink normally served in summer after dinner
2 1/2 cups cold milk
rooh afza or u can use rose syrup (according to taste
basil seeds,(tukmaria seeds ) soaked in water till fluffy-4-5 tbs
sugar -according to taste
almonds and pistachio,s crushed (few)
kulfi ice cream or vanilla ice cream
TO MAKE VERMICELLIS
(u don,t need to make them u can also buy them in asian shops known as flooda
vermicellis they are a bit yellowish color but they don,t taste the same as home made )
cornflour -2 tbs
2 cups water
ice water -1 1/4 cups
Mix together cornflour and water.Cook over low heat, stirring constantly until it looks like glue.
Place a pan containing ice water under a colander now put mixture into the colander.
Press the mixture through with the back of a wooden spoon.pieces of vermicelli,s will fall into the ice water and solidify.
leave this aside for few minute,than drain the water
Heat milk and sugar and cook for 5 min , turn heat of and add vermicelli,s mix and let it cool after it has cooled down add almonds ,pistachios and basil seeds and a little roohafza or rose syrup and crushed ice.serve chilled or serve the traditional way pour falooda in a glass and top it with couple scoops of kulfi or vanilla ice cream and a drip of rooh afza
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