QUEEN VICTORIA
Age: 124
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( SPICY MAACHI FISH ) Ingredients
Fish(centre bone river fish) 1 kg. Malt vinegar ½ cup Ginger paste 3 tbsp. Garlic paste 3 tbsp. Green chili paste 4 tsps. Ajwain 3 tbsp. Red Chili Powder 1 tsp. Turmeric ½ tsp. White pepper powder ½ tsp. Gram flour 1 cup Orange colour Few drops Oil to fry Salt to taste
Method 1.Wash the fish and cut into 1/2" thick slices and pat dry. 2.First Marination: - Dissolve salt in vinegar and leave the fish in this marinade for atleast 25 mins. - Remove, place between two napkins and press gently to remove the excess moisture. 3.Second Marination: - Mix the ginger,garlic & chili paste, ajwain, red chillis, turmeric, pepper and salt with gram flour. Add 7 tbsps of water and orange colour and make a paste of coating consistency. - Apply the paste on both sides of the fish and arrange them on a tray atleast an inch apart. Keep aside for 20 mins. 4.Heat ghee in a frying pan and fry the fish over medium heat until well cooked
QUEEN VICTORIA
Age: 124
7804 days old here
Total Posts: 26285
Points: 0
Location:
Lahore, Pakistan
( Fish Rawa Fingers ) Ingredients
300 gms of shole or bekti fish fillet 1 tblspn of ginger paste 1 tblspn of garlic paste Salt to taste 2 tblspns of lemon juice 2 tspns of red chilli powder ½ cup of rice flour (coarse) Oil to deep fry.
Method 1.Clean the fish and cut into fingers (3” x ½” x ½”). 2.Marinate the fish fingers in a mixture of ginger-garlic paste, salt and lemon juice for half an hour. 3.Mix red chilli powder, salt and coarse rice flour. 4.Remove the fish fingers from the first marinate and roll them in seasoned red chilli and rice flour mixture. 5.Heat oil in a kadai and deep fry in hot oil till crisp and done. 6.Remove onto an absorbent paper to remove excess oil. 7.Serve hot with garlic chutney.
Method 1.Grind the cashewnuts, til, khus-khus and coriander to a fine paste. 2.Marinate the prawns with curd, ginger-garlic paste, green chilies, turmeric powder and salt. 3.Fry the cashewnut paste in heated oil and cook till the oil separates. 4.Add the marinated prawns and cook till a thick gravy is formed. 5.Serve hot sprinkled with garam masala.
QUEEN VICTORIA
Age: 124
7804 days old here
Total Posts: 26285
Points: 0
Location:
Lahore, Pakistan
( CHUTNEY FISH ROLES ) Ingredients
Pomfrets 2 nos. Breadcrumbs As required Eggs 3 nos. Oil for frying As required Salt As required For the Chutney Green chilies 6 nos. Coconut 1 no. Sugar 1 tsp. Coriander 1 bunch Lemon juice 1 no. Garlic 6 slices. Salt ½ tsp.
Method 1.Grind all the above masala for the chutney, add lemon juice and keep aside. 2.Cut fillets of the pomfret, apply salt and keep for ½ hour. 3.Then wash the fillets and cut each fillet crosswise into two. 4.You will get 16 pieces, then lay each fillet flat on the board and with a sharp knife slice into half but don't disjoint. 5.Flatten each fillet and apply chutney and roll up and seal with a toothpick. 6.Put them in the fridge and just before serving roll in eggs and coat with bread crumbs. 7.Deep fry in hot oil, until crisp and golden
QUEEN VICTORIA
Age: 124
7804 days old here
Total Posts: 26285
Points: 0
Location:
Lahore, Pakistan
( KASHMIRI FISH CURRY ) Ingredients
Fish 1 kg. Red chili powder 2 tsps. Turmeric powder 2 tsps. Ginger powder 2 tsp. Fennel powder 3 tsps. Cloves 5 nos. Pepper 6 nos. Black cumin ½ tsp. Vari masala 1" piece. Garlic 4 cloves Water 4 cups Mustard oil 250 ml Salt 2 tsps.
Method 1.Clean, wash and cut the fish into medium pieces. 2.Rub salt and turmeric powder on the pieces and keep aside. 3.Heat oil in a kadhai, when sizzling hot fry the fish pieces till brown in colour. 4.Take 4 cups of water in a heavy-bottomed pan and gently put the still warm fried fish pieces into it. 5.Add the turmeric powder, salt, ginger and fennel powders, cloves, pepper, crushed garlic and place the red chili powder right on top. 6.Quickly heat 6 tbsps of oil and pour. 7.Cook on a high heat till the gravy becomes thick and the fish pieces become soft. 8.Before removing from the heat sprinkle the crushed vari and cumin. 9.Serve hot.
QUEEN VICTORIA
Age: 124
7804 days old here
Total Posts: 26285
Points: 0
Location:
Lahore, Pakistan
( Mutton Biryani ) Ingredients
750 g. mutton 350 g. basmati rice 1 cup fresh curd 2 large onions sliced 2 flakes garlic 3 large cardamoms 8 cloves 1 inch cinnamon 1 tbsp. ginger paste 2 tsp. black peppercorns 1 tsp. cumin seeds 1 tsp. chilli powder 1 tsp. coriander powder 1/2 tsp. nutmeg powder a pinch of turmeric salt to taste 100 g. ghee
Method 1. Bring 750 ml. water to boil, add rice, salt and turmeric, cover and cook for 15 mins. till water is absorbed. 2. Heat ghee and fry half onions till brown, remove and keep aside, can fry raisins, pistachios and almonds and add (optional). 3. Add these to the rice. 4. Fry rest of onions, add ginger, garlic, cumin, chilli powder, and fry, add mutton and brown on high heat for 5 minutes, add cinnamon, cardamoms, cloves, peppercorns, coriander powder, nutmeg, salt and 125ml. water, stir well, cover and simmer for about 10 minutes. 5. Remove from heat, stir in the curd and simmer for 5 minutes. 6. Layer a dish with alternate layers of rice and mutton, cook in a preheated oven at 200 degrees C for 10 minutes. 7. Serve with raita. Delicious mutton biriyani is ready.
Method Heat oil in a pan, add slicced onion, saute for 1/2 minute. Take out from the pan . Cut the kababs in small pieces and saute in the remaining oil. Cook till they are slightly brown. Now add the onions fried onions, slicced capsicum . Toss them together and cook for 2 to 3 minutes. Add tomato sauce and ajino moto. Mix well and let it cook for 2 to3 minute. Garnish it with chopped spring onions and chopped fresh corrinder leaves. Serve it hot. Can be served as cocktail snack.
QUEEN VICTORIA
Age: 124
7804 days old here
Total Posts: 26285
Points: 0
Location:
Lahore, Pakistan
( STEWED MUTTON ) Ingredients
800 g of mutton, 2 table-spoons of melted fat, a carrot, 2 onions, a table- spoon of tomato paste, greens, salt and spice to taste. For gamish: 500 g of potatoes, 300 g of boiled peas.
Method Meat is cut in small pieces and fried in hot fat together with onion, carrot and tomato paste, then some broth and spice are added and all this is stewed to readiness. The ready meat is salted and strewed with greens. As garnish boiled potatoes and peas are served.
Shahrukh Khan
Age: 124
7903 days old here
Total Posts: 43596
Points: 0
Location:
Netherlands, Netherlands
Shahi Murgh Kabab
Instructions Clean, remove the skin, debone and keep the winglet bone intact.
With a knife-tip make a deep slit along the thick edge of the breast, taking care not to cut the piece.
Open out the slit pieces and flatten with a bat.
For the marination mix yellow chili powder, salt and lemon juice with the ginger and garlic pastes and apply this mixture to the flattened chicken breasts. Keep aside for atleast 30 minutes.
For the filling mash the paneer in a bowl, deseed and finely chop green chilies.
Clean, wash and chop the coriander leaves, finely chop the pineapple rings and roughly chop the cashewnuts.
Add these chopped ingredients, cumin, yellow chilies and salt with the mashed Paneer and mix well.
Place a portion of the filling in the middle of the marinated chichen breast and fold to make a round ball with the bone sticking out, refrigerate these for 15 minutes.
For the batter break the eggs in a bowl, add cornflour, flour, salt and water and whisk to make a batter.
Heat ghee in a kadhai, dip stuffed chicken breasts in the batter and deep fry over medium heat until light golden coluor.
For the finishing touch, grease a roasting tray with a little ghee, arrange the fried chicken breasts on it and roast in a pre-heated oven for 10-12 minutes.
Ingredients
Chicken, breasts 8 nos. Ghee for deep frying As required The Marinade Ginger paste 3½ tsps. Garlic paste 3½ tsps. Yellow chili powder ½ tsp. Lemon Juice 4 tbsps. Salt As required The Filling Paneer 300 gms. Green chilies 8 nos. Coriander leaves 20 gms. Pineapple rings 2 nos. Cashewnuts 40 gms. Black cummin seeds 3 gms. Yellow chili powder 3 gms. Salt As required The Batter Eggs 3 nos. Cornflour 150 gms. Flour 50 gms. Salt As required
Method Cook the rice. Cool and keep aside. Cook the dal in a pressure cooker. Add 2-1/2 teacups of water to the cooked dal and beat well. Heat the ghee and fry the cumin seeds for a while. Add the onion slices and green chilies and cook for a while. Add the cooked dal, cauliflower, carrots, turmeric and salt and cook for 10 minutes on a slow flame. Finally, add the tomato and chopped coriander and cook for a few minutes. Serve the dal with the cooked rice
Method 1. Mix together ginger & garlic pastes. Add salt, black pepper and white pepper. 2. Rub the paste on the chicken pieces. Leave aside for one hour. 3. Heat oil in kadhai and add the chicken pieces 4. Stir fry for 10-15 minutes. 5. Lower the heat and add the green chillies and water. 6. Simmer until chicken is tender. 7. Add lemon juice and serve hot.
Shahrukh Khan
Age: 124
7903 days old here
Total Posts: 43596
Points: 0
Location:
Netherlands, Netherlands
Nargisi Kofte
Ingredients: Oil l/2 cup Salt l tsp Chilly powder l tsp heaped Water l & l/2 cup Dhania l tsp Curd 1 cup beaten Ginger / garlic 1 tsp Haldi l/2 tsp Onions l/2 cup brown and grind
FOR KOFTA
Mince l/2 kg Ginger / garlic l tsp Small ilachi 2 Chane ki dal l/2 pao or l/2 cup Cinnamon 1 piece White zeera 1 tsp Salt l tsp Cloves 3 1 Onion medium raw Chilly powder 1 tsp Black pepper 5 Eggs boiled 5-6 Red Chilly whole 5 Bari ilachi l Egg
How to Prepare:
Heat ghee or oil and add water with all curry masala and curd Fry well and add brown grinded onion. Frywell by sprinkling little water and than add about 1/2 cup waterand cook till slightly thick gravy remains. FOR KOFTACook mince meat with all the kofta's ingredients and 1 cup water till water dries off completely. Cool and grind to a fine paste and add 1 beaten egg and a tbsp of water, mix well. Cut boil eggs into half and take little portion of the mince meat and put a piece of boiled.egg on it. Shape it into kofta and fry till golden brown. Before serving put the curry on the serving dish and put koftas in it.
Shahrukh Khan
Age: 124
7903 days old here
Total Posts: 43596
Points: 0
Location:
Netherlands, Netherlands
kofta Biryani
Ingredients: 1/2 kilo Mince beef 1 kilo Rice 4 medium size onions finely chooped 2 medium tomatoes finely chooped 1 Egg white 2 or3 fresh green chillies finely chopped 1 and half cup Fresh coriander leaves 3tbs paste of garlic&ginger
salt& red chillies to taste 1cup yougurt mix with 1tsp of paste of Imli 3or 4 Dried prunes(Allo Bukhara) 4tbs Oil 1/2 tsp of Vinaigre Small quantity of Black pepper,Cloves ,Darchinny,bari Illaich ,Small illaichi,tezpat leaves Kewra water Pinch of Yellow food color
How to Prepare:
Soak Rice in water. Grind Mince beef &onion and mix well with salt,red chillies,half cup coriander leaves,1green chiily and 1 egg white and make kofta balls and set a side. Heat oil and put cloves and paste of garlic&givger in it and fry for a minute.then put 3chopped onionsand fry untill they get brown.Drain excess oil from onions and take them out and cool them.Now grind onions,tomatoes togather to form a smooth paste .Heat oil again and put the onion&tomatoes paste in hot oil and fry till all excess water dry.now put salt&red chillies, and rest of green chiilies ,dried pruns and continue frying.then add Kofta and put the heat on low level and pour Yougurt on Koftas and mix with care and cover the lid on.Cook on low heat for 5 to 10 minutes and in the mean time half boil rice in Salty water by puting 1/2 tsp of vinaigre and all whole masalaas(darchinny, Ilaichis etc)and drain them and put a side.Now uncovered Koftas and fry them well.Remove from heat. Now layer rice and Kotas with masala and don't forget to make a layer of fresh coriander leaves and then rice on the top.Mix Kewra water with yellow food color and pour on the top and cover with lid tightly and cook on very low heat for 15 mintues or more till rice looks to be tender. Serve hot with Raita.
Shahrukh Khan
Age: 124
7903 days old here
Total Posts: 43596
Points: 0
Location:
Netherlands, Netherlands
Chicken Karahi
Ingredients: 1 kg. chicken, cut into small pieces 1/2 kg. tomatoes, chopped 2 green chilies, finely cut 2 tsp. fresh ginger paste 1 tsp. salt
1 tsp. red chillies 1/2 tsp. black pepper powder 1/2 cup oil 1/2 cup curd Fresh green coriander leaves, finely chopped
How to Prepare:
Put chicken in Karahi and add 1/2 cup oil and 1 tsp salt,fry the chicken for about 10 to 15 minutes untill it become light golden.Add tomatoes, red and black chillies in it keep it on fire until water of tomatoes dried off,now add curd green chillies and coriander leave fry for 2 to 3 minutes .It is ready serve it with tandori nan.I have seen so many recepies of chicken Karahi but try this one you will remember me for the rest of your life.
Shahrukh Khan
Age: 124
7903 days old here
Total Posts: 43596
Points: 0
Location:
Netherlands, Netherlands
chicken kabab
Ingredients: 3 chicken breast cut into 1 inch chunks 12 cherry tomatoes 2 small onion quartered 1 large capcicum cut into (1 inch) 50 ml olive oil 1 table spoon soya sauce 2 table spoon lemon juice 1/4 teaspoon pepper 1/2 teaspoon thyme leaves
How to Prepare:
thread chicken,tomato,onion and capcicum,skewers(use wooden skewers).arrenge kabab in a baking dish combine all remaining ingrediants in a small bowl brush oil on kabab.put into a preheat oven for 40-45 min or until chicken and vegtable are cooked
Shahrukh Khan
Age: 124
7903 days old here
Total Posts: 43596
Points: 0
Location:
Netherlands, Netherlands
Nihari
Ingredients: 3/4 cup of oil 3 lb. beef (or as much u wish) 1 pack of Shan's Nihari Masala 1 small onion (sliced) 4 tablesppons of atta 3-4 cups of water The fallowing things r optional:
A little bit of Hara Daniya A little bit of Ginger 2-3 big green pepper
How to Prepare:
1. Heat the oil. 2. Then put in the beef. 3. Fry the beef for 5 minutes 4. Put in half of the Nihari Masala. 5. Then stir for 5 minutes 6 Add 3-4 cups of water 7. Keep on stirring until the beef is cooked. 8. Mix the Atta in cold water 9. Pour the Atta in the pot. 10. Stir for 5-10 minutes. 11. Heat 1/2 cup of oil in another pot. 12. Fry the onions until they are brown. 13. Slow the oven and add the other half of the Nihari Masala. 14. Mix it for 2 minutes and add it to the Niahri Pot. 15. Cover the pot for 15 minutes. 16. Pour Nihari into a bowl. 17. Decorate it with Hara Daniya, ginger, and green pepper as u wish
Shahrukh Khan
Age: 124
7903 days old here
Total Posts: 43596
Points: 0
Location:
Netherlands, Netherlands
Extra Tasty Crispy Chicken
Ingredients: 2 lbs chicken wings (niblets)6-8 cups vegetable oil Marinade: 4 cupswater 1 tablespoon salt 1/2 teaspoon chinese salt Coating: 1 egg, beaten 1 cup milk 2 cups plain white flour 2 1/2 teaspoon salt 3/4 teaspoon pepper 3/4 teaspoon chinese salt
How to Prepare:
1. Trim excess fat from niblet pieces. Preheat oil in a deep fryer (or Karahi with lid) to 170 degrees. 2. Combine water, salt and chinese salt for the marinade in a large bowl. Add the chicken and let it sit for 20 minutes, turning occasionally. 3. Combine the beaten egg and milk in a medium bowl. In another medium bowl combine the rest of the coating ingredients ( flour, salt, pepper and chinese salt). 4. When the chicken has marinated, dry between paper towels. Coat each piece separately. Dip into flour, then egg and then finally coat with flour once more. Stack each piece on a plate until all pieces have been coated. 5. Fry about 4 to 5 pieces of chicken at a time in the deep fryer. DO NOT lift the basket up because the chicken will stick and coating will rip apart when you try to remove it. Fry until golden brown (12 to 15 minutes). Turn halfway through to cook evenly. 6. Remove the chicken to a rack or paper towels to drain for 5 minutes before eating.
in a large bowl let the macroni boil add 1tb spoon of oil and 1 tb spoon of salt while boiling.finely cut the carrots capcicum and fry them untill they become tender then cut the boneless chicken in fingers and add them into the fried vegetables.meanwhile boiled the rice.then add all salt,black peper,red chilli,soya sauce and ajinomotto in the stuff and stir well.then add the rice in it and finally add the boiled macrona in it.serve it hot and with ketchup and hot sauce.
QUEEN VICTORIA
Age: 124
7804 days old here
Total Posts: 26285
Points: 0
Location:
Lahore, Pakistan
( MUTTON WITH EGG MASALA ) Ingredients
1/2 kg mutton 4 hard-boiled eggs ghee 2 (100 g) onions, chopped fine 2 (150 g) tomatoes, chopped salt to taste tamarind pulp and lemon juice asrequired a few sprigs mint leaves for garnish Grind for the masala paste: 1/2 tsp (2 g) cumin seeds 1/2 tsp (2 g) turmeric powder 1/2 tsp (2 g) coriander seeds 1/2 tsp (2 g) saunf (fennel seeds) 6 peppercorns 2.5 cm cinnamon 2 cardamom 2 cloves 3 green chillies 2.5 cm ginger 6 flakes (12 g) garlic Grind for the green chutney: 1/2 bunch coriander leaves 1/4 bunch mint leaves
Method Heat ghee and fry the onions till golden brown. Add tomatoes and fry well. Add the ground masala paste and fry lightly. Add mutton, salt and sufficient water and cook till done. Add the green chutney, tamarind pulp and lemon juice. Stir well. Check the seasoning. Add eggs and serve garnished with mint leaves.
Method Place mutton in a large pan of boiling, salted water. Add remaining ingredients and simmer for 30 minutes a pound. Serve the onions with the meat, first removing the cloves. Now make the caper sauce, basic béchamel (white sauce) to which you add the cooked celery (pureed) and a good tablespoon of capers together with a tbs., of vinegar from the caper jar and serve piping hot
Method 1. Heat oil in the pan add green cardamon, large cardamon, cinnamon, clove, peppercorn and mace then add sliced onions and cook till almost brown. 2. Add chopped ginger, garlic puree and stir for some time or until brown. 3. Add tomatoes and cook on low fire, add salt, pepper and coriander powder, stir in the meat, keep cooking till well toasted, then add some warm water. 4. Cook for 20 minutes or till almost dry. Serve hot, garnish with red pepper and spring onion
Method Cut meat in pieces, fry lightly in fat, add curry powder and simmer in Water to cover with seasonings until meat is nearly tender (1 1/2 hours). Dice carrots and add. Continue cooking until meat and carrots are tender. This second recipe is more elaborate, but worth it. You'll probably have to look for coconut milk in an ethnic market. They Are sold in either bottles or cans. Actually, after I fry the meat, I put it in the crock-pot to cook all night Or all day. Before I used to parboil the meat in the pressure cooker to Tenderize it first.
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