Shahrukh Khan
Age: 124
7865 days old here
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Location:
Netherlands, Netherlands
Nargasi Kebab
Ingredients: 2 tbs yogurt Salt according to taste 1 small onion chopped 1/2 tsp chili powder 1/4 tsp haldi powder 2 tbs. oil
Ingredients for Kabab: 1/2 kilo beef cubes cut into very small pieces. Salt according to taste 1 cup dal channa presoaked 7-8 Whole dried red chilies 1 medium onion chopped 6-8 whole black pepper 5-6 laung ( cloves) 1 bari illaichi 1/2 tsp zeera 1 stick of cinnamon 1 tsp ginger 2-3 green chilies chopped 1 cup fresh dhuniya leaves 1 egg (raw) 4-5 hard-boiled egg
How to Prepare:
Procedure for Kabab: In a pot add all the spices alongwith the meat, add water enough to tenderize the meat and cook till extremely soft and water has dried. Boil the dal separately till very soft and add to the meat. Cool and then grind all. Add egg, green chilie and fresh dhuniya mix well. Coat the hard-boiled eggs well with this mixture to form solid balls and add to boiling gravy. Cook for 10 -15 minutes. Garnish with fresh dhuniya leaves.
Procedure for gravy. Saute the onion in oil till brown. Add spices and yougut and mix well. Add a little water to form gravy and simmer
Shahrukh Khan
Age: 124
7865 days old here
Total Posts: 43596
Points: 0
Location:
Netherlands, Netherlands
Pakoray
Ingredients: Besan 1/2 Kilo Potatoes 1/2 kilo (cut into fine strips) Spinach 1/2 kilo (cut into fine strips) Onion One Pao chopped finely Green Dhania One cup (finely chopped) Ajwain pisi hui or crushed 1/2 tsp Soda 1/2 tsp turmeric 1 tsp Crushed garam masala 1 tsp Red chillies 1 tsp Salt 1 tsp Lehsan 1 tsp
How to Prepare:
In the besan put crushed red chillies, salt, lehsan, garam masala, turmeric, soda. Keep it for some time and then put ajwain, Put water in it and make a paste. Now put all the vegetables and put out for fifteen to twenty minutes and then fry the pakoras.
Shahrukh Khan
Age: 124
7865 days old here
Total Posts: 43596
Points: 0
Location:
Netherlands, Netherlands
Samosa
Ingredients 4 large white potatoes, boiled, peeled and mashed 1/2 cup boiled and drained green peas 1 1/2 tsp cumin seeds 1 tsp amchoor(mango powder) 1 tsp red chilli powder 1/2 tsp saunf(fennel)powder 1/2 tsp garam masala powder 1 tablespoon chopped cashewnuts Salt to taste 3 cups maida(all purpose flour) 1/2 cup maida, for rolling out 1 tablespoon heated ghee or oil Oil for deep frying the samosas 1 tablespoon ghee(clarified butter) for the stuffing 1 small bowl of cold water
Method Heat the ghee for the stuffing and add the cumin seeds and cashewnuts. When the seeds splutter add the dry powders and fry for 10 seconds. Add the mashed potatoes and green peas and mix well. Mix in salt to taste. Fry on a low flame for about 10 minutes. Set aside. Prepare the cover for the samosa by combining the maida, hot ghee or oil and salt to taste. Add enough water and knead the dough. Set aside for about 10 minutes. Divide the dough into round portions. Take each portion and coat it with some maida so that it does not stick to your hands. Roll it into a not too thin perfect round. With a pizza cutter, make 2 semi circles with the round. Take one half circle. Dip your index finger into the cold water and apply it to the straight edge of the semi circle. Now hold the semicircle in your hand. Fold the straight edge , bringing together the watered edges. Seal the watered edges. You should now have a small triangular maida pocket. Stuff it with the potato mixture and now water-seal the upper edges. Repeat for the rest of the dough. Deep fry in oil till golden brown and serve with mint chutney. Do not overheat the oil, since this will cook only the outer maida covering and the inner layer will remain ncooked even if the samosa has turned dark brown on the outside.
QUEEN VICTORIA
Age: 124
7766 days old here
Total Posts: 26285
Points: 0
Location:
Lahore, Pakistan
lo jee karari aftari hazir hai......
Alloo Aur Keema Kay Rolls
Ingredients
- 1\2 kg. potatoes - 1 tsp. salt - 1\2 tsp. black pepper - 250 g. lean ground beef - 1 tsp. ginger paste 1 tsp. garlic paste - 1\2 tsp. chili powder - 1\2 tsp. salt - 1\2 cup water - 1\4 tsp. black pepper - 1tbsp. vinegar - 1 egg beaten - bread crumb, for coating - Oil for deep frying
1. In a large saucepan cover potatoes with cold water by 2 inches and simmer until tender, 35 to 40 minutes. 2. Drain potatoes in a colander and cool slightly. While potatoes are still warm, peel and mash with a potato masher or fork and stir in salt and black pepper. Chill mashed potatoes until cold. 3. Meanwhile prepare the stuffing: Place mince in a skillet. Add ginger, garlic, chili powder, salt and water to it. 4. Cook over medium heat for 15-20 minutes until mince is tender and water has been completely absorbed. This is very important otherwise rolls will split on frying. Remove from heat, add vinegar and allow to cool. 5. Flour your palm and place about 2 tablespoons of the mashed potato and pat it into a round shape. Place a little of the stuffing in the centre and fold the potato paste over it, covering the stuffing completely and roll it into an oval shape. 6. Dip rolls first in egg, then roll in bread crumbs to cover completely. Repeat with remaining rolls and place them in a single layer on a baking tray. 7. Heat oil in a karahi or wok over medium heat and fry rolls in batches for 3-5 minutes or until golden. Remove from oil and put them on absorbent kitchen paper to absorb excess oil.
QUEEN VICTORIA
Age: 124
7766 days old here
Total Posts: 26285
Points: 0
Location:
Lahore, Pakistan
Allo Samosa
Samosa is a fovourite tea time snack. The pastry is made from flour and fat and is filled with a mixture of potatoes and spices. Other vegetables can be added to potato mixture. Ingredients: 2 cups flour 1/2 teaspoon salt, 4 tablespoons ghee or oil 4 tablespoon water, 4-5 medium potatoes, boiled in their jacket 4 tablespoon oil 1 medium onion, finely chopped 1 cup peas, shelled 1 tablespoon ginger, finely chopped 3 tablespoon coriander, fresh, chopped 3 tablespoon water 1.5 teaspoon salt 1 - green chilies fine chopped 1 teaspoon coriander seeds, ground 1 teaspoon garam masala 1 teaspoon cumin seeds roasted & ground 1 teaspoon chilli powder 2 tablespoon lemon juice - - oil for deep frying
How to Cook: 1. Sift the flour and salt into a bowl. Add the 4 tablespoons on oil and rub it in with your fingers until the mixture resembles coarse breadcrumbs. 2. Slowly add about 4 tablespoons water- or a tiny bit more -- and gather the dough into a stiff ball. 3. Empty the ball out on to clean work surface. Knead the dough for about 10 minutes or until it is smooth. Make a ball. Rub the ball with about 1/4 teaspoon oil and slip it into a plastic bag. Set aside for 30 minutes or longer. 4. Make the stuffing. Peel the potatoes and cut them into 1/4 inch dice. 5. Heat 4 tablespoons oil in a large frying pan over a medium flame. When hot, add the onion. Stir and fry until soft but not brown. Add the peas, ginger, green chilli, fresh coriander (cilantro), and 3 tablespoons water. Cover, lower heat and simmer until peas are cooked. Stir and add a little more water if the frying pan seems to dry out. 6. Add the diced potatoes, salt, coriander seeds, garam masala, roasted cumin, chilli powder and lemon juice. Stir gently to mix. Adjust the seasoning with salt and pepper. Turn off the heat and allow the mixture to cool. 7. Knead the pastry dough again and divide it into six balls. Keep 5 covered while you work with the sixth. 8. Roll this ball out into a 7 inch (18 cm) round. Cut it into half with a sharp, pointed knife. Pick up one half and form a cone, making a 1/4 inch wide (5 mm), overlapping seam. Glue this seam together with a little water. Fill the cone with about 2 1/2 tablespoons of the potato mixture. Close the top of the cone by sticking the open edges together with a little water. Again, your seam should be about 1/4 inch (5 mm) wide. Press the top seam down with the prongs of a fork or flute it with your fingers. Make another samosa from other half. Make 12 more samosas. Heat about 2 to 3 inches of oil in a karahi for deep frying over a medium-low flame. You may use a small, deep, frying pan for frying. When the oil is medium hot, put in as many samosas as the pan will hold in a single layer. Fry slowly, turning the samosas frequently until they are golden brown and crisp. Drain on paper towel and serve hot. Note: Ready made pastry wrap can be purchased from supermarket or oriental stores.
QUEEN VICTORIA
Age: 124
7766 days old here
Total Posts: 26285
Points: 0
Location:
Lahore, Pakistan
Papri Chaat
Ingredients
For papri: - 1 cup plain flour - 2 tsp. oil or ghee - 1/4 tsp. ajwain seeds - salt to taste - oil to deep fry
For chilli pakora - 15 green chillies - salt to taste - 1 tsp. lemon juice - 1/2 cup gram flour (basen) - pinch - 1 tsp. hot oil - Oil for deep frying
For Assembly: - 1 large potato, boiled and diced - 1 medium onion, peeled, choppd - 1 tomato, diced - 2 green chillies, chopped - Salt to taste - 1 tsp. red chilli - 1 tsp. chaat masala - 1 tsp. garam masala - 1 cup whisked ygurt - 1/2 cup sweet tamarind chutney - 1 tbsp. mint chutney
Make Papri: 1. Sift flour, ajwain, salt in a bowl. Pour in melted ghee or oil. Using both hands, rub the fat into the flour until the mixture resembles fine bread crumbs. Add a little water at a time and bind the flour into a soft, pliable dough. Knead it really well for about 10 minutes. Cover with a damp cloth and leave to rest for 15 minutes. 2. Divide the dough into two equal halves. Roll each half into large thin rounds. Prick all over with fork. Cut out 2 inch rounds from it with a round cookie cutter. 5. Heat oil in a karahi or deep frying pan and fry a few at a time over medium heat to a crisp golden color. Cool and store in a air tight container. For chili pakora: 1. Slit chilies, deseed and rub with salt and lemon juice. 2. Keep aside for 5 minutes, Pat dry with kitchen towels. 3. Make medium thick batter of Basen, salt, chili powder and little water. Add hot oil to batter and mix thoroughly. 5.Dip each chili in it, and deep fry in hot oil till golden. Drain, keep aside. Assembly: 1. Place potatoes, onions, tomatoes and green chilies in a large serving plate. Add salt, chaat masala, chili powder and garam masala and mix gently. 2. Arrange papri and mirch pakora over the potato mixture. Spoon yogurt, mint chutney and sweet tamarind chutney over papri and potato mixture and serve immediately.
QUEEN VICTORIA
Age: 124
7766 days old here
Total Posts: 26285
Points: 0
Location:
Lahore, Pakistan
Chicken Fingers
Ingredients
- 4 chicken breast fillets - 2 tbsp. fresh lemon juice - 1 level tsp. salt - 1 tsp. pepper - 1\2 cup flour - 1 tsp. red chilli powder - 11/2 cups dry breadcrumbs - 2 eggs, lightly beaten - oil for frying
1. Cut the chicken fillets into strips about 1\2 inch wide and 2 inch long. Marinate the chicken strips with lemon juice, 1\2 teaspoon salt and 1\2 teaspoon pepper and keep aside for about an hour, Drain excess water and pat dry the strips. 2. Combine in a medium bowl, flour, chilli powder and remaining salt and pepper. Add chicken strips and mix well to coat the chicken with flour. 3. Dip the chicken strips first in egg, then coat with breadcrumb and place them on a tray in single layer. 4. Heat the oil in a large karahi or deep frying pan. Carefully immerse 6-8 chicken strips into the hot oilat a time for 3-5 minutes, turning them over once or twice. Fry to a golden crisp colour. 5. Drain on paper towels. Serve with mint chutney and garlic chutney.
QUEEN VICTORIA
Age: 124
7766 days old here
Total Posts: 26285
Points: 0
Location:
Lahore, Pakistan
Spiced Potato bites Ingredients
- 700 gm Potato - 4 tbs cooking oil - 1/2 tsp salt or according to taste - 1/4 tsp garam masala - 1/2 tsp ground cumin(zeera) - 1/2 tsp ground - Fresh coriander - 1/2 tsp chili powder or according to taste - Boil the potatos with skins till soft. - Cool.Peel and dice into 1 inch cubes. - In a non-stick pan heat the oil on medium heat. - Add the potatos and fry lightly stirring occasionally till golden brown. - Add all spices and stir till potatos are evenly coated. - Remove. - Serve hot or cold.
QUEEN VICTORIA
Age: 124
7766 days old here
Total Posts: 26285
Points: 0
Location:
Lahore, Pakistan
Cholay Chaat Chana Batata
Ingredients
- 3 cups boiled chick peas - 2 Potatoes, boiled and skinned - 1 medium onion - 1 large tomato - 3 tbsp. coriander leaves (chopped) - 3-5 green chili - 2 tbsp. chat masala - 1 tsp. chili powder, chopped - 6 tbsp. imli rus - salt to taste 1. Cut potatoes into small cubes and dice the onions and tomatoes. 2. Place all the ingredients in a large bowl and mix well with hands or with a wooden spoon. 3. Transfer to serving dish. Sprinkle more spices if desire. Variations: Add 1 cup whisked yogurt and mix well
QUEEN VICTORIA
Age: 124
7766 days old here
Total Posts: 26285
Points: 0
Location:
Lahore, Pakistan
Chicken Nuggets
Ingredient
- 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 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.
~CHANDNI~
Age: 124
7847 days old here
Total Posts: 56416
Points: 0
Location:
United Kingdom, United Kingdom
shahrukh khan said:
Nargasi Kebab
Ingredients: 2 tbs yogurt Salt according to taste 1 small onion chopped 1/2 tsp chili powder 1/4 tsp haldi powder 2 tbs. oil
Ingredients for Kabab: 1/2 kilo beef cubes cut into very small pieces. Salt according to taste 1 cup dal channa presoaked 7-8 Whole dried red chilies 1 medium onion chopped 6-8 whole black pepper 5-6 laung ( cloves) 1 bari illaichi 1/2 tsp zeera 1 stick of cinnamon 1 tsp ginger 2-3 green chilies chopped 1 cup fresh dhuniya leaves 1 egg (raw) 4-5 hard-boiled egg
How to Prepare:
Procedure for Kabab: In a pot add all the spices alongwith the meat, add water enough to tenderize the meat and cook till extremely soft and water has dried. Boil the dal separately till very soft and add to the meat. Cool and then grind all. Add egg, green chilie and fresh dhuniya mix well. Coat the hard-boiled eggs well with this mixture to form solid balls and add to boiling gravy. Cook for 10 -15 minutes. Garnish with fresh dhuniya leaves.
Procedure for gravy. Saute the onion in oil till brown. Add spices and yougut and mix well. Add a little water to form gravy and simmer
QUEEN VICTORIA
Age: 124
7766 days old here
Total Posts: 26285
Points: 0
Location:
Lahore, Pakistan
Anokhay Kabaab
Ingredients
-2 cups Minced beaf -Salt To taste -Green chillies(sliced) To taste -Red chilli powder To taste -Ground Peppers To taste -Cooking oil For frying -1 tsp Cummin seeds -1 cup Chopped potatoes -1 Tbsp Flour of pulse (Baisan) -2 Tbsp Fresh carder -1 Egg -Mint leaves to taste -1 Tbsp Dried carder (Sabat Dhania)
1. Take minced beaf in a bowl. 2. Add all other ingredients except oil. 3. Make kabaabs of reasonable thickness and size. 4. Deep fry on medium heat. 5. Serve with chutney.
