Namak Paray

 

Ingredients:

Flour (Maida) 2 cups

Butter (Ghee) 2 tbsp

Salt 1 tsp

Carom seeds (Ajwain) 1 tsp

Cumin seeds (zeera) 1 tsp

Method:

Sieve together flour and salt

Mix in ghee & carom seeds,

Knead with water into a medium dough, cover & leave it for 1 hour

Roll it thin (as thin as possible)

Cut in small diamond shape deep fry in oil, cool and keep in air tight container

Mirch Pakora | Chilli Pakora

 

Ingredients:

Basin half a cup

Salt to taste

A teaspoon of baking soda

A teaspoon of cumin

Two pinches of celery

Eight large Green Chilli

One medium onion

Salt as needed

A tablespoon of crushed red pepper

Oil as required

Licking spices a tablespoon

Two tablespoons of pomegranate seeds

Method:

With the help of a knife, lightly chop the green chilli in the middle

Then mix all the spices and fill it with the help of a teaspoon

Mix water in a basin to make a mixture

Heat oil in a frying pan. Wrap the spicy chilies in a basin, fry over medium heat and remove when golden, then serve.

Khoya Kulfi

 Ingredients:

1 Liters of milk

1 cup sugar

1 pinch equals citric acid

Condensed Milk 200gm

1 teaspoon cardamom powder

Method:

Heat the milk in a large pan

Keep stirring on low heat until it is reduced to one-third

Keep scraping the sides and bottom of the pan to prevent burns

Add sugar

Boil again for 3 to 4 minutes

Divide the milk into two equal parts

Set aside a portion

Sprinkle citric acid on the other part

After a while, the milk will freeze like yogurt

Pour the mixture immediately. Condensed Milk Residual boiled milk.

And add cardamom powder

Mix well. Pour into lock molds

Leave to freeze in the freezer part of the fridge for 8 to 10 hours.

To offer for food. Take it out of the fridge

Dip the molds in water. Open them and take out the locks

Cut into pieces and serve

Donuts

 Ingredients:

4 cups of flour
1 cup of milk
1/2 tablespoons Yeast 
1 tablespoon of sugar
1 Egg
1/2 teaspoon of salt
3/4 cup of oil

Method:

Mix yeast, egg, salt, oil
Add flour to the yeast mixture
Wrap in plastic and leave for an hour
When the size doubles, knead again
Make a dough the size of a loaf of bread
And cut into biscuits with a biscuit cutter
Fry donut
When golden, remove to a paper towel
Grind a cup of sugar and mix two teaspoons of cocoa powder and four tablespoons of water in it and cook on low heat
Coat the donut with a mixture of cocao powder

Nariyal Ka Halwa | Cocounut Halwa

 

Ingredients:
250 grams of coconut
1 cup of cream
1/2 cup sugar
1/2 cup water
3-4 pieces of green cardamom
Ghee as required
3 eggs
2-3 cloves
1 teaspoon
Nuts for garnish

Method:

Make sugar and water syrup
Then heat ghee and add green cardamom and cloves
When it starts to crackle, add coconut and fry
Now add eggs and cream and cook
Then add the syrup and let it cook
When the ghee separates from the dessert and starts to leave the edge of the pan, start by adding the curry and nuts

Beef Pizza Without Oven

 

Ingredients:

Beef (boneless) 250 grams
3 tablespoons of cooking oil
Ginger Garlic Paste 2 teaspoon
Onion (chop) half a cup
Half a cup of tomatoes
Salt to taste
Red Chili Powder 1.5 teaspoon
1 teaspoon of cumin powder
Half a cup of water
3 to 4 tablespoons of pizza sauce
1.5 cups mozzarella cheese
Capsicum 3 quarter cup

Dough Ingredients:

4 cups of flour
Salt 1 teaspoon
1 teaspoon of sugar
2 tablespoons of cooking oil
Yeast 2 tablespoons
Water as needed

Method:

Put flour, salt, sugar, yeast, water in a pot and knead it
Now put cooking oil on it and cover it for one hour
In a pan, take cooking oil, add ginger garlic paste, beef and cook for a while
Now add tomato, red pepper, cumin, salt and water and cover till it is well chewed and dry
Place the paper bowl and put the burning charcoal in it and put a little cooking oil on it to make it smoke
Now cover the pot for two minutes
Take the vine and put the cooking oil in a pan
Now place the dove in the pan and mark it with a fork
Now cover with pizza sauce, masala cheese, cooked beef, capsicum, olives,
and cook on low heat for 18-20 minutes

Hash Brown Potatoes

 Ingredients:
1/2 Kg Potatoes
Two to three cloves of garlic
1 teaspoon crushed black pepper
1 teaspoon Parsley 
1 tablespoons margarine or butter
Salt to taste
Cooking oil as required

Method:
Peel a squash, grate it and boil it in boiling water for 10 to 12 minutes.
Put margarine or butter in 2 bowls. Add salt, pepper, crushed garlic cloves and parsley and mix.
Add mashed potatoes and mix well.
Put cooking oil in a baking pan or pizza pan, squeeze the mixture well and bake in a preheated oven at 180 C.
In ten to twelve minutes, when the bottom is golden, burn the grill from the top to make the potato mixture golden.
Remove from the oven and sprinkle with fresh parcels and, if desired, a little inhaled material.
Start with a chili garlic sauce at breakfast or evening tea.

Nan Khatai

 

Thadal

 Ingredients:

Almonds 1 cup

Milk 1/2 cup and 3 cups

Cantaloupe seeds 1Tbsp

Black peppercorns 1/4 Tsp

Dried Rose Petals 1Tsp

Fennel seeds 1 pinch

Poppy seeds 1tsp

Green Cardamom 5-8 pods

Method:

1. Add spices in half cup of milk and mix

2. Soak the almonds in water for 2 hours along with the spiced milk. Peel off almonds skin

3. Add everything together in a blender including 1 cup of water and blend well

4. Strain out the milk

5. Serve in a glass and top it off with saffron

Tomato Seekh Kabab

Ingredients:

Mince                         ½ kg
Ginger Garlic                    1 tbsp
Green Chilies                    6 ground
Crushed red Pepper            1 ½ tsp
Brown Onions                    ½ cup
Cumin (roasted and crushed)         1 ½  tsp
Black pepper                    1 tsp
Salt                            1 tsp
Oil                            2 tbsp
Tomatoes sliced                5
Coriander Leaves                2 tbsp
Green Chilies (chopped)             2
Mint Chopped                    8 to 10
Ingredients for Bhagar
Ghee                        ¼ cup
Crushed Garlic                    ¼ tsp
Cumin (roasted & crushed)        1 tsp

Cooking Method:

Chopperize mint with all the given ingredients under mince. Leave it aside for 2 hour, give dum of coal. Make seekh kabab. In a large pan spread tomoat slices to cover the base, spread with seekh kabas on top, oil and cook on medium flame for 20 minutes, shaking the pan from time to time. Do not add water in the dish. Lastly sprinkle chopped coriander leaves, mint and green chilies, leave for on dum for 5 minutes, and lastly give baghar.

Shami Kabab

Ingredients:

Beef mince ½ kg
Potato (peeled & chopped) 1
Channa daal ½ cup
Onion (chopped) 1
Ginger Garlic 1 tbsp
Yogurt 2 tbsp
Salt 1 tsp
Chili Powder 1 tsp
All Spice 1 tsp
Coriander Leaves 2 tbsp
Green Chilies (chopped) 2
Egg (beaten) 1
Bread Crumbs to coat

Cooking Method:

Boil the mince with potato, daal, ginger garlic, onion salt, spices, 2 cups water till daal has cooked completely and mixture dry. Grind finely by adding yogurt, coriander leaves and green chilies. Mix well. Shape into kebabs. Dip in beaten egg, coat in bread crumbs and deep fry.

Mutton Hyderabadi Biryani

Ingredients:

Rice 400 gm
Mutton 900 gm
Garam Masala 2 tsp
Red Chilies 6
Cashew Nuts 80m
Poppy Seeds 40 gm
Onions 5
Cloves 2
Cinnamon 2 pieces
Cardamom 3
Green Chilies 6
Mint Chopped 1 bunch
Ginger and Garlic Paste 3 tsp
Beaten Curd 1 cup
Lime Juice 2
Saffron Dissolved in cup Milk 2 pinches
Ghee or Oil 5 tbsp
Boiled Eggs for Garnishing 4
Salt to taste as per taste

Cooking Method:

Grind the following to a fine paste: red chilies and cashew nuts, apply the ginger & garlic, and
Beaten curd to them and set aside.
Heat 4 tablespoons ghee and fry the red chili, masala. Add the marinated mutton, ¼ of the fried onion, one teaspoon garam masala and 1 tsp salt to taste. Keep frying till ghee separates. Add 1 ½ cups warm water, cook till tender.
Heat pan, add 1 tablespoon ghee and fry the cloves, cinnamon &cardamom. Add the rice and fry a little. Add the green chilies and 1 tsp salt to taste. Add enough warm water for boil. Cook till rice is par cooked, strain the rice and spread on a dish.
Mix together the chopped mint, garam masala and fried onion. Set aside.

For Assemble:
Take a heavy bottomed pan and line it with ghee.
Spread a layer of rice and cover it with half of the mutton. Sprinkle half of the mint mixture and juice of 1 lime.
Cover with rice, followed by a mutton layer. Finish with a rice layer.
Sprinkle the rice with saffron milk and dot with ghee.
Cover tightly and place over a griddle for dum for 30 minutes. Serve hot, garnished with eggs cut into half’s and little mint mixture.
Serve hot.

حیدرآبادی چکن بریانی Hyderabadi Chicken Biryani

اجزا

چاول آدھا کلو

چکن تین پاؤ

لال مرچ پاؤڈر ایک کھانے کا چمچ

نمک حسب ذائقہ

ادرک لہسن پیسٹ دو کھانے کے چمچ

(پیاز حسبِ ضرورت (تڑکے کے لئے

لیموں چار عدد

پودینہ ایک چوتھائی گڈی

ہرا دھنیا ایک چوتھائی گڈی

ہری مرچ چار سے چھ عدد

کالی مرچ ایک چائے کا چمچ

ثابت الائچی تین سے چار عدد

ثابت زیرہ ایک چائے کا چمچ

زردے کا رنگ دو چائے کے چمچ

دہی ایک کپ

دودھ دو کھانے کے چمچ

تیل / گھی آدھا کپ

ترکیب

چکن میں نمک، لال مرچ، کالی مرچ، لہسن ادرک پیسٹ، دہی اور زیرہ شامل کرکے ایک گھنٹے کے لئے رکھ دیں۔

چاول ابال لیں اور اس میں پودینہ، ہری مرچیں، ثابت الائچی، نمک اور سرکہ ڈال دیں۔

ایک کنی چاول پکا کر نکال لیں۔

علیحدہ پین میں تھوڑا تیل گرم کریں اور بغیر پانی ڈالے ہلکی آنچ پر چکن ڈال کر ڈھک کر پکائیں۔

جب مرغی کا پانی خشک ہو جائے تو دھنیا، پودینہ اور لیموں کا رس ڈال کر اتار لیں۔

اب پین میں تھوڑا تیل ڈالیں پھر چاول کی تہہ پھر چکن، پیسٹ، دھنیا، پودینہ اور پھر باقی کے چاول ڈال دیںِ۔

ایک درمیانے پیاز کو تیل میں فرائی کر کے بگھار کر لیں اور چاولوں پر ڈال دیں۔

آخر میں زردہ رنگ دودھ میں حل کر کے اور لیموں کا رس ڈال کر کچھ منٹس کے لئے دم پر رکھ دیں گرما گرم حیدرآبادی چکن بریانی تیار ہے۔

Custard Mousse

Ingredients:

For custard:
Milk 2 cups
Sugar 4 tbsp
Vanilla Custard Powder 2 tbsp (make vanilla custard)
Chocolate Sauce ½ cup
Walnut chopped ½ cup
Bananas 3 sliced
Fruit cocktail 1 small tin
Biscuits 100 grams

Cooking Method:

Heat milk, add sugar custard powder, mixed in cold milk, cook till thick and creamy. Put biscuits in a serving dish, soak with tin fruit syrup, put custard drizzle with chocolate sauce then walnuts fruit cocktail and bananas, drizzle with chocolate sauce, serve chilled.

Stew Biryani

Ingredients:

Chicken 1 kg
Yogurt ½ cup
Salt to taste
Red chilies 8
Chopped ginger 2 tbsp
Chopped Garlic 8 cloves
Fennel seeds 1 tsp
Coriander seeds 1 tbsp
Green chilies 6
Lemons 4
Chopped tomatoes 3
Clarified butter/ oil 1 cup
Rice 2 cup
Chopped onion 3
Mint leaves ½ bunch
Black peppercorn 8
Black cumin 1 tsp

Cooking Method:

Grind together 1 tsp fennel seeds and 1 tbsp coriander seeds. Take 1 cup clarified butter or oil and add in 3 chopped onion and fry them till they are golden brown and take half out. In the half onion add in chicken and salt. Then add in 1 cup yogurt, chopped tomatoes, red chilies, fennel seeds, coriander seeds, chopped ginger and chopped garlic. Cook it. Add in green chilies, lemon and simmer it. Dish it out and serve.

Tomato Seekh Kabab

Ingredients:

Mince                         ½ kg
Ginger Garlic                    1 tbsp
Green Chilies                    6 ground
Crushed red Pepper            1 ½ tsp
Brown Onions                    ½ cup
Cumin (roasted and crushed)         1 ½  tsp
Black pepper                    1 tsp
Salt                            1 tsp
Oil                            2 tbsp
Tomatoes sliced                5
Coriander Leaves                2 tbsp
Green Chilies (chopped)             2
Mint Chopped                    8 to 10
Ingredients for Bhagar  
Ghee                        ¼ cup
Crushed Garlic                    ¼ tsp
Cumin (roasted & crushed)        1 tsp

Cooking Method:

Chopperize mint with all the given ingredients under mince. Leave it aside for 2 hour, give dum of coal. Make seekh kabab. In a large pan spread tomoat slices to cover the base, spread with seekh kabas on top, oil and cook on medium flame for 20 minutes, shaking the pan from time to time. Do not add water in the dish. Lastly sprinkle chopped coriander leaves, mint and green chilies, leave for on dum for 5 minutes, and lastly give baghar.

Arvi Ghosht

Ingredients:

Mutton ½ kg
Colocasia ½ kg
Chopped onion 2
Lemons 2
Whole green chilies 2
Oil 1 cup
Chopped green coriander ½ bunch
All spice powder 1 tsp
Turmeric 1 tsp
Ginger garlic paste 1 tsp
Red chili 1 tbsp
Salt to taste

Cooking Method:

Wash ½ kg colocasia, grease your hands and add turmeric on it. Take a pan, add in ½ kg mutton, 2 chopped onion, 1 tsp turmeric, 1 tbsp red chili powder, 1 tbsp ginger garlic paste, 1 cup oil and 2 cup hot water. When the water of meat dries, add in colocasia, green chilies and cook it. Add in 2 – 2 ½ cup hot water. When the colocasia is cooked, add in lemon juice, 1 tsp all spice powder, chopped green chilies and ½ bunch chopped green coriander. Serve it with hot nan.

Anda Qeema

Ingredients:

Beef Mince ½ kg
Boiled Eggs 4
Turmeric 1 tsp
Button Red Chilies 8
Green Chilies (chopped) 4
Onions (chopped) 2
Ginger Garlic Paste 1 tbsp
Cloves 8
Salt to taste
Ginger (chopped) 2 tbsp
Lemons 2
Oil 1 cup
Green Coriander (chopped) ½ bunch

Cooking Method:

In a pan, take ½ kg beef mince, salt and 1 tbsp ginger garlic paste. Boil 4 eggs and keep them in cool water. When the mince dries, add in 1 cup oil, 4 chopped green chilies and 8 whole red chilies. Cook it. Add in lemon juice. Take some oil in the frying pan, fry onion till it is golden brown. Take them out. Fry the eggs in the same oil. Dish out the mince. Add in the fried boiled eggs. Garnish it with onion and chopped coriander serve hot.

Shahi Murgh Handi

Ingredients: 

500 grm chicken boti with bones
1 cup onion sliced
1 medium tomato chopped
2 tsp garlic crushed
1 tbsp ginger crushed
1/2 cup yoghurt
1 tsp salt
1 tsp red chilli powder
1/4 tsp turmeric
2 tsp Taara garm masala
1 bay leaf
1/2 tsp cumin seed
8-10 almonds powder
2 tbsp fresh creme
2 tsp kasoori meethi
1 tbsp ginger thinly sliced
1/2 cup vegetable oil

Cooking Method: 

In a pan heat oil add bay leaf, cumin seeds and allow to splutter, Add onions, ginger, garlic and saute until onion becomes light brown and soft.
Add chicken, all spices and yoghurt, mix well, cover and cook for 10-12 miuntes in low flame with stirring in intervals. Chicken will release water and cook in that water itself and oil floats on top. Add chopped tomato, mix and cook until tomato gets mashed.
Now add almond powder and mix well, cover and cook in slow flame for 5 minutes.
Add 1/2 cup water and cook in slow flame until gravy becomes thick and oil floats on top.
Add crushed kasoori methi, fresh creme, thinly sliced ginger and Taara garam masala, mix well and cover for 2 minutes, off flame.

Chullo Chicken

Ingredients:

Chicken 1 kg
Tomato Paste 1 kg
Paprika Powder 2 tsp
Crushed Black Pepper 1 tsp
Ginger Garlic 2 tsp
Saffron ½ tsp
Pomegranate Juice 1 cup
Salt 1 tsp
Chopped onion 1
Oil ½ cup
To prepare Chullo:
Boiled Rice ½ kg
Saffron ½ tsp
Black Pepper 1 tsp
Milk 1 cup
Butter 100 gm
Salt ½ tsp

Cooking Method:

Take ½ cup oil in the pan, add in chopped onion and add in 1 kg chicken pieces.
Add in 2 tsp ginger garlic paste and cook it. Add in 1 kg tomato paste, 2 tsp paprika powder, 1 tsp crushed black pepper, ½ tsp saffron, 1 cup pomegranate juice and 1 tsp salt. Cook it for till the water dries. close the flame.
Add in 100 gm butter in the pan, add in ½ kg boiled rice.
Add in 1 cup milk ad ½ tsp saffron . add in 1 tsp black pepper and ½ tsp salt. Mix it. Layer the chicken on the top and serve.