Cooking Tips

• To reduce fat in the chicken by about 10 grams per serving, remove the skin before marinating it.
• If you have forgotten to soak pulses like chana overnight, just put the chana in a flask full of boiling water for an hour. They are ready for cooking.
• To make a soft fluffy omelet heat a non-stick pan and add a little more butter than usual. Now beat the egg and stir briskly (even while frying) with a fork. This way more air goes in your omelet, making it light and fluffy. Cook till done and serve hot.
• Coconut milk when kept overnight in the fridge forms a white layer on top. This layer can be used as fat instead of oil for frying mutton or chicken.
• Add a little oil and turmeric powder to the dal before placing it in the cooker. It will get done in ten minutes flat.
• Adding a cupful of grated carrot or beetroot to the coconut while making coconut burfi will give you natural colouring and nutritional benefits.
• To refresh stale bread, sprinkle it with water, wrap it in a foil and heat it in the oven on 200 ºC for about five to ten minutes.
• Adding a spoonful of curd to ladyfingers while cooking will ensure that they do not stick to the vessel or turn black.
• Sprinkle a bit of salt in the frying pan before adding chicken. It will cut down on the amount of grease splattering.
• Peel and cut potatoes and boil them in water to which a little vinegar is added. They will be done in no time and will retain the texture as well.
• While grinding the batter for idlis replace 1/5 quantity of rice with pressed rice (poha). This will make the idlis fluffier.
• Place rolled puris in the fridge for ten minutes before frying them, they will consume less oil and will be crisper.
• To make dosas more crisp, add a little fenugreek seeds to the lentil and rice mixture while soaking.
• Rather than using food colors, use a mixture of limewater and turmeric to get (almost) tandoori color.
• Always add salt to the water while boiling vegetables. This enhances their natural flavour and diminishes the need to add salt at the table.
• Add a pinch of salt to the oil while frying "pakodas" or "koftas" and you will use up less oil.
• To preserve the white colour in cauliflower and cabbage, add a teaspoon of milk or milk powder while cooking.
• When soups or stews get slightly burnt you can renew the taste by transferring it gently and carefully into a clean pan and flavouring with curry powder or mustard to camouflage the burnt taste.
• The art of making good naan khatais lies in beating of the mixture till it becomes light and fluffy. Also only vanaspati should be used to make them.
• When boiling potatoes for cutlets add the salt to the water itself as potatoes absorb salt better this way.
• Onions will brown faster if half a teaspoon of salt is added to the onions while frying.
• While cooking ladyfingers (okra) add a few drops of lemon juice or a spoonful of yogurt to avoid becoming sticky.
• Use crushed vermicelli to coat your cutlets for a change. The cutlets will have a nest-like appearance.
• Onions will boil faster if you make X-shaped cuts in the root ends.
• A pinch of turmeric powder and a teaspoon full of ghee added to dal before pressure-cooking it will give it a better flavour.

10 Small Changes To Improve Weight Loss

1. Drink at least 8 cups of water a day (Your skin will look great, too!)
2. Order half portions at restaurants, or share a full portion with somebody.
3. Limit fried foods to once or twice per week.
4. Replace ground beef with chicken or turkey.
5. Measure your portions until you're sure you know what a cup, a half-cup, and a tablespoon look like.
6. Dip your fork in a side of salad dressing before each bite, instead of pouring it directly on your salad. You'll find that you are satisfied with much less than you usually put on.
7. Make sure to eat something for breakfast - every morning!
8. Read food labels and check serving sizes.
9. Add vegetables to everything.
10. Plan meals in advance; use that information to make out a complete shopping list

10 Easy Ways to Cut Excess Calories

(NUI) - After a heavy meal, have you ever felt like you're carrying the weight of the world around your midriff? Who hasn't. It's moments like this that we tell ourselves we need to go on a diet.
It sounds simple. Cut calories and exercise. Yet so many Americans seem unable to make the simple dieting changes that will set them on the right track to a slimmer healthier person.
Much of it is just common sense. Here are 10 easy ways to cut calories painlessly:

1. Substitute lower calorie, lower fat foods for what you're currently eating.
2. Replace "empty calorie" foods and snacks with nutrient-dense foods. For example, rather than white bread, switch to whole grain bread that's packed with vitamins, minerals and fiber.
3. Cut back on fried foods such as those you get at fast-food restaurants. At home, cook your food in the oven instead of in fat.
4. Substitute leaner cuts of meat. Choose choice or select grades of beef.
5. Begin each meal with a large salad or a bowl of vegetable-packed soup.
6. Eat smaller portions.
7. When you're eating out, don't feel obligated to eat everything that's put before you. Ask to have leftovers put in a doggie bag so you can have them later at home.
8. List areas of your diet that need improvement. For example, if you feel that you drink too much soda, reduce your intake by one-third.
9. Be sure to have breakfast. Studies show this tends to prevent excessive eating during the day.
10. Find out why you want to eat so much. Maybe it's because you're angry or lonely. If that's the case, call a friend and talk it out. Above all, eat only when you're hungry.

16 Kitchen Safety Tips For Children

Make cooking fun and your children will beg you to help in the kitchen. Make cooking a chore, and your children will run for cover the moment you mention it's time to cook or make your life so miserable you kick them out of the kitchen. Either way, your children need to understand the importance of kitchen safety and safe cooking.
Understanding the dangers of the kitchen and how to prevent them is an essential life tool that all children should learn. Whether your children want to take over as household "Chefs" or simply wants to learn how to feed themselves when they move out on their own, I invite you to read these important kitchen safety tips and share them with your children, today.
Kitchen Safety Tips:

1. Supervise young children and first-time chefs. Never let your child cook alone.
2. Develop patience. Your children will make fewer mistakes when they are enjoying the process and not worrying about getting yelled at.
3. Handle kitchen products properly. Don't assume your children will know what to do with kitchen products just by watching you in the kitchen. Take the time to explain how each product works, as it's needed for each recipe.
4. Understand fire safety. Explain how the fire extinguisher works, how to put out a grease fire, and when to call Rescue / Emergency.
5. Wear short sleeves. Long sleeves have a chance of catching fire or falling into hot grease or boiling water.
6. Wear an apron. Aprons help protect clothes and add extra padding in case of spilt hot water, splattered oil, etc.
7. Use oven mitts. Never use a towel to move hot pans because the loose parts of the towel can fall onto a hot burner and catch on fire. Oven mitts are safer because they help your children hold onto the handle of a hot pan more securely.
8. Wash your hands. Hands carry germs and can contaminate food.
9. Keep pan handles facing in and over countertops. Pan handles should never extend over the hot stove and definitely not out towards the floor where someone could bump the handle and spill a pot of hot food on him.
10. Never leave food unattended. Unwatched pots can spill over causing fires and other kitchen hazards.
11. Clean up spills. Serious injuries occur when others slip and fall because of wet floors or foreign objects, so make sure your children understand the importance of cleaning up a spill as it occurs. (Always have a mop or rag handy.)
12. Speed clean ups. Teach your children to clean while they wait for the next stage in preparing the food (i.e. water boils, soup simmers, etc.).
13. Never eat raw meats or poultry. Raw poultry can lead to food poisoning (i.e. salmonella).
    Wash surfaces where raw meats and poultry touched. Surfaces touched by raw meat should be cleaned before placing another food product on that surface to prevent cross contamination.
14. Keep raw food separate from cooked food. Never place cooked food back on a plate that once contained raw food.
15. Metal and microwaves don't mix. Any object that contains metal or aluminum should not be placed into a microwave because doing so could cause a fire.
16. And finally, listen to your children. Making your children cook foods they don't like could cause them to cook out of anger, become careless in the kitchen, and in the end get seriously hurt.

16 Kitchen Safety Tips For Children

Make cooking fun and your children will beg you to help in the kitchen. Make cooking a chore, and your children will run for cover the moment you mention it's time to cook or make your life so miserable you kick them out of the kitchen. Either way, your children need to understand the importance of kitchen safety and safe cooking.

Understanding the dangers of the kitchen and how to prevent them is an essential life tool that all children should learn. Whether your children want to take over as household "Chefs" or simply wants to learn how to feed themselves when they move out on their own, I invite you to read these important kitchen safety tips and share them with your children, today.
Kitchen Safety Tips:

1. Supervise young children and first-time chefs. Never let your child cook alone.


2. Develop patience. Your children will make fewer mistakes when they are enjoying the process and not worrying about getting yelled at.


3. Handle kitchen products properly. Don't assume your children will know what to do with kitchen products just by watching you in the kitchen. Take the time to explain how each product works, as it's needed for each recipe.


4. Understand fire safety. Explain how the fire extinguisher works, how to put out a grease fire, and when to call Rescue / Emergency.


5. Wear short sleeves. Long sleeves have a chance of catching fire or falling into hot grease or boiling water.


6. Wear an apron. Aprons help protect clothes and add extra padding in case of spilt hot water, splattered oil, etc.


7. Use oven mitts. Never use a towel to move hot pans because the loose parts of the towel can fall onto a hot burner and catch on fire. Oven mitts are safer because they help your children hold onto the handle of a hot pan more securely.


8. Wash your hands. Hands carry germs and can contaminate food.


9. Keep pan handles facing in and over countertops. Pan handles should never extend over the hot stove and definitely not out towards the floor where someone could bump the handle and spill a pot of hot food on him.


10. Never leave food unattended. Unwatched pots can spill over causing fires and other kitchen hazards.


11. Clean up spills. Serious injuries occur when others slip and fall because of wet floors or foreign objects, so make sure your children understand the importance of cleaning up a spill as it occurs. (Always have a mop or rag handy.)


12. Speed clean ups. Teach your children to clean while they wait for the next stage in preparing the food (i.e. water boils, soup simmers, etc.).


13. Never eat raw meats or poultry. Raw poultry can lead to food poisoning (i.e. salmonella).
    Wash surfaces where raw meats and poultry touched. Surfaces touched by raw meat should be cleaned before placing another food product on that surface to prevent cross contamination.


14. Keep raw food separate from cooked food. Never place cooked food back on a plate that once contained raw food.


15. Metal and microwaves don't mix. Any object that contains metal or aluminum should not be placed into a microwave because doing so could cause a fire.


16. And finally, listen to your children. Making your children cook foods they don't like could cause them to cook out of anger, become careless in the kitchen, and in the end get seriously hurt.

15 Time-Saving Kitchen Tips!

It's always nice to hear about an easier or faster way to do something--especially if that something is in the kitchen, where we spend so much of our time!
Try these time-savers!

1. Mix up your pancake batter in your blender, then pour right out of your container onto the griddle. You'll have lump-free batter and lots less to clean up.
2. Having a children's birthday party? The day before, scoop ice cream into a muffin pan lined with paper liners. Keep in the freezer till serving time.
3. For quick frosting on a cake or pan of brownies, sprinkle a 12-oz. bag of chocolate chips on top while cake is still warm. Let it sit for a few minutes, the chips will be soft enough to spread. Try using mint chocolate chips, too!
4. We've all made small pizzas using English muffins, but have you tried using flour tortillas? Just top with pizza sauce and your other favorite things, and bake at 450 degrees for 10 minutes or so.
5. Your kitchen shears are the best tool for cutting fresh green beans into pieces. You can even cut more than one bean at a time.
6. Instead of making a white sauce for your veggies tonight, mix equal parts of mayo and the water the veggies cooked in. Add salt and pepper to your taste.
7. When you have cooking odors you would like to get rid of, boil a few cinnamon sticks in water for a few minutes.
8. Another way to clean up pots and pans quickly-- boil a little vinegar and water in the pan. Then stuck on food is easily cleaned out.
9. Another use for your electric knife: it slices chilled cookie dough very neatly.
10. Don't fry your bacon, cook it in the oven! Just lay the slices on a cookie sheet and bake at 350 degrees until crisp and done. Easy cleanup, too.
11. An easy, quick way to shred carrots for carrot cake: place pieces of carrot in blender, add eggs the recipe calls for and blend until of desired consistency.
12. Want to have spaghetti for sauce but no time for making sauce? Just blend a can of Italian diced tomatoes and heat.
13. If you spill cooking oil on the floor or counter, sprinkle flour over it; wait a few minutes for it to absorb and wipe or sweep up.
14. An easy way to peel a tomato: rub all over with the back of a knife. Then it peels easily.
15. Use a small funnel to easily and quickly separate an egg. The white will go through, while the yolk will stay in the funnel.

10 Tips To Reduce Fat In Your Diet

1. Steam, boil, broil, or microwave vegetables, or stir-fry them in a small amount of vegetable oil.
2. Season vegetables with herbs and spices rather than sauces, butter, or margarine.
3. Try lemon juice or fat-free dressing on salad, or use a yogurt based dressing instead of mayonnaise or sour cream dressing.
4. To reduce saturated fat, use vegetable oil or tub margarine instead of butter or stick margarine when possible.
5. Replace whole milk with skim or low-fat milk in puddings, soups, and baked products. Substitute plain nonfat yogurt, blender-whipped cottage cheese, low-fat sour cream, or buttermilk in recipes that call for sour cream.
6. Choose lean cuts of meat, and trim any visible fat from meat before and after cooking. Remove skin from poultry before or after cooking. Monitor portion sizes. (Lean meats end in "loin".)
7. Roast, bake, or broil meat, poultry, or fish, so that fat drains away as the food cooks.
8. Use a nonstick pan for cooking so added fat will be unnecessary, use a vegetable spray for frying.
9. Chill broths from meat or poultry until the fat becomes solid. Spoon off the fat before using the broth.
10. Eat a low-fat vegetarian main dish at least once a week.

Chapli Kabab

Ingredients:

1 kg mutton or beef mince
3 green chillies finely chopped
1 bunch chopped coriander
2 table spoon original corn flour
2 spoon coriander seed (half crushed)
salt to taste
1 tea spoon dried pomegranate seed (Anar dana)
1 table spoon of ginger and garlic paste
1 tea spoon red chilli powder
3 diced tomatoes
2 diced onions
1 slightly beaten egg

Preparation:

Combine all the spices and ingredients along with mince. Mix them well, make palm size cutlet. Then take 5 table spoon of oil, pour it on frying pan. Fry the kebabs on medium or low flame. Each side of kebab should be cook for 3 to 4 minutes. Serve the hot kebab with raita or green chutney.

Kofta Burger

Ingredients

Burger:

½ pound ground lamb
½ pound lean, ground beef
¼ cup panko breadcrumbs, soaked with water, squeezed dry
½ small red onion, grated, and squeezed to remove liquid (reserve the other half for condiment)
2 cloves garlic, minced
½ egg
1½ teaspoons kosher salt
1½ teaspoons ground cumin
½ teaspoon ground fennel
½ teaspoon ground black pepper
½ teaspoon ground chili/ cayenne

¼ cup parsley, chopped
¼ cup cilantro, chopped
2 Tablespoons mint, chopped
½ cup roasted pistachios or almonds, chopped finely
¼ cup crumbled feta
2 Tablespoons canola oil

Tahini:

1 small shallot, peeled and quartered
1 small clove garlic, peeled
½ teaspoon freshly ground black pepper
½ Tablespoon cumin, ground
4 Tablespoons lemon juice
¼ cup tahini paste, at room temperature, stirred if separated
4 Tablespoons extra virgin olive oil
½ teaspoon kosher salt

Cilantro leaves

1 tomatoes, sliced
3 pieces of Iceberg lettuce
½ small red onion, sliced
10 mini brioche buns

Method:
1. Combine the burger ingredients together. Chill for 5 minutes in the freezer.
2. Mince the parsley, cilantro, mint and chop the nuts. Mix into chilled burger mix.
3. Form meat into golf ball size balls. Using your finger, make a hole into the patty, add a small half teaspoon of feta, and form the meat around the feta. Gently form into 2-inch patties. Using your thumb, make a small dimple in the middle of the patty. Place on a slightly oil baking sheet.

Cooking the burger
4. Preheat oven to 375°F
5. Heat a fry pan over medium-high heat. Working in batches, sear burgers 1 minute on each sides, drain on paper towels then transfer to a sheet pan. Transfer the burgers to the oven to finish cooking, about 4 minutes for medium rare.
Preparing the tahini
6. Mix together all ingredients in a blender, and pulse till it forms a smooth paste
Assembly
7. Split and toast buns. Assemble burgers with tomatoes, onions, lettuce and a smear of tahini sauce.

Singaporean Rice

Ingredients:

• Rice
• Whole chicken
• Ginger
• Garlic
• A few cloves
• Cinnamon (1-2)
• Pandan leaves
• Salt

Garnish

• Sesame oil
• Soya sauce (light)
• Coriander Leaf
• Cucumber (sliced)

Fish sauce

• Sugar
• Fresh red chilies
• Ginger
• Green lime
• Garlic
• Vinegar

Method:

• Cook chicken in water, adding pandan leaves and salt for flavour.
• Simmer the chicken for 20 to 30 minutes, but do not overcook.
• To check for doneness, poke a chopstick into the chicken - it should go in easily.
• Remove chicken, let cool and cut into serving pieces.
• Keep the stock for rice and soup.
• Fry ginger and garlic with oil until fragrant.
• Add to rice.
• Add the chicken stock, cinnamon, cloves and pandan leaves to the rice.
• Cook in a rice cooker.
• Chilli Sauce:
• Put the garlic and ginger in a mixer and blend until finely chopped.
• Add chopped red chilies, vinegar, fish sauce, salt and sugar to taste.
• Squeeze the lime juice in just before serving.
• To serve: arrange the chicken on a plate and serve with sliced cucumber on the side.
• For flavour, sprinkle some light soya sauce and sesame oil over the chicken and garnish with coriander leaves.
• Serve the chili sauce in separate bowls.
• Remove pandan leaves, garlic, ginger, cloves and cinnamon from rice.
• Serve the rice piping hot.

Gola Kabab

Ingredients:

• 1 kg beef, minced
• 1tbsp red chilli powder
• 1tsp gram masala powder
• 2 tsp ginger, garlic paste
• Salt to taste
• 1 tbsp maida or roasted gram flour
• ½ tsp raw papaya
• ½ tsp allspice
• ½ tsp cumin seed powder
• 2 onions, fried brown, mashed
• Ghee as required
• Coriander leaves for garnishing

Method:

• Add all spices in minced meat and marinate it in the refrigerator for at least half an hour.
• Then grind minced meat in the grinder.
• Make meat balls.
• Take a frying pan, put some ghee in it and fry the kababs one by one till they become golden brown.
• Garnish with coriander leaves and serve hot.

Roasted mutton leg

Ingredients:

• 1 leg of lamb/goat
• 2 tsp chilli powder
• 1/2 cup vinegar
• 1 tbsp ginger paste
• 1 tbsp garlic paste
• 1 tsp cardamom powder
• 1 tsp chaat masala
• 2 tbsp lemon juice
• 4 tbsp cooking oil
• 1 tsp all spice powder
• 2 tsp salt

Method:

• Prick the leg with a fork.
• Make a paste of all the ingredients and marinate the leg in it.
• Leave for at least three to eight hours or overnight.
• Place the leg on a baking tray and pour two cups of water.
• Bake in an oven at 160 degrees Fahrenheit 350 for a couple of hours, turning the leg two or three times so that it cooks evenly.
• Baste with oil and grill till well done from both sides.
• Garnish with onion rings and coriander leaves and sprinkle chaat masala.

Saffron Qorma

Ingredients:

• 1 tsp saffron, soaked in 1/2 cup milk
• 1 tsp red chilli powder
• 1/4 tsp turmeric powder
• 2 tsp ginger/garlic paste
• 2 potatoes, cubed
• 2 cups oil
• 4 medium sized onions, sliced
• 4-5 cloves
• 4-5 cardamoms
• 250 gms yoghurt
• 500 gms mutton
• Salt to taste

For garnishing
Ginger slices
Coriander leaves
Green chillies


Method:

• Marinate the mutton with yoghurt and saffron.
• Heat oil in a wok and fry the potato cubes.
• In the same oil fry the onions.
• Crush the fried onions and keep aside.
• Mix all the remaining ingredients with mutton and cookon low heat till the oil separates.
• Add crushed onions and mix.
• Garnish with the above mentioned ingredients and serve.

Tandoori Seekh Kabab

Ingredients:

• Ginger / garlic 1 tsp
• Keema 1/2
• Green chilli 6 grinded
• Onion 2 grinded
• Coriander leaf 1/4 bunch grinded
• All spice 1 tsp
• Egg 1
• Chana 2 tbsp
• Makkai ka atta 1/4 cup
• Poppy seeds 1 tsp
• Dhania 1 tbsp
• Chilly Powder 1 tsp
• Saunf 1 tsp
• Salt 1 tsp

Method:

• Slightly roast saunf, dhania and poppy seeds and grind with chana finely.
• Squeeze out all water from washed mince and put it in a bowl with grinded onion, ginger / garlic, papaya, grinded green chilli, mint and coriander leaves also add in dry masala, and egg and mix all very well and leave for 1 hour.
• Then shape into seekh kababs.
• Heat little oil on tawa and shallow fry it afterwards bake it for 10 minutes and give dam of coal.

سیخ کباب دیگچی میں

اجزاء
قیمہ:ڈیڑھ کلو
بڑی پیاذ:٣عدد
ھرادھنیا:١گڈی
لھسن:١٢جوے
ادرک:٢ کھانے والے چمچے
پپیتا:١کھانے والا چمچہ
ھری مرچ:٨عدد
نمک:حسب ذائقہ
کتی لال مرچ:٢کھانے والےچمچے
گرم مصالحہ(پسا ھوا)١کھانے والا چمچہ
تیل:حسب ضرورت
مکئ کا آتا:١٠٠گرام
کباب بنانے کے لیے ١ سیخ

ترکیب
پیازبھت باریک یا کچلی ھوئ ادرک،لھسن،ھری مرچ کٹی ھوئ،نمک،کٹی مرچ،کچا پپیتا،گرم مصالحہ یہ سب قیمہ میں ملادیں-اچھی طرح مکس کرکے ھرا دھنیہ بھی ملا دیںاور٢٠منٹ کے لیے رکھ دیں،اب مکئ کا آٹا بھی اچھی طرح مکس کر دیں،سیخ پر تیل لگا کر کباب بنا ئیں،١کھلے منہ کی پتیلی چولھے پر رکھیں ھلکا سا تیل لگا ئیں یا اس میں فوائل بچھادیں اب اس پر کباب بنا بنا کر پھیلا ئیںاور ڈھکن بند کر دیں،آنچ ھلکی ر کھیں-تھوری دیر بعدپتیلی ھلکے سے ھلا دیں،گھبرایئں نھیں۔۔۔۔۔۔۔۔کباب پھلے پانی چھوریں گے-پانی خشک ھو کر خشبو سے پتا چل جاے گا-اب یے کبا ب نکال کر دوسری پتیلی میں رکھ دیں-اور دوسرے اسی طرح بنا کر تیار کر لیں،جب سب تیار ھو جائیں تو کبا بوں پر روٹی کا ٹکٹرارکھیں اور اس پر دھکتا ھوا کوئلہ رکھیں،پھر کوئلے پر ١ ٹی اسپون آئل ڈال کر جلدی سے ڈھکن بند کر دیں،١٠ منٹ بند رکھیں پھر بجھا ھوا کوئلہ نکال دیں-
گول گول چھلے دار باریک پیاز اور پودینہ کی چٹنیی ساتھ میں رکھٰں-چپاتیاں یا پرا ٹھوں کے ساتھ پیش کر ٰیں

مٹکا گوشت

اجزاء
مٹن گوشت ایک کلو
لہسن ادرک(پیسٹ) ایک کھانے کا چمچ
سرخ مرچ اور دھنیا پاؤڈر ایک چائے کا چمچہ
ہلدی تھوڑی سی
دہی پاؤ
پیاز ایک عدد
کالا اور سفید زیرہ ایک چائے کا چمچ
تیل ایک کپ
میدہ ایک کھانے کا چمچ
نمک حسب ضرورت

ترکیب
گوشت دیگچی میں ڈال کر چولہے پر رکھ دیں اور اتنا پانی ڈالیں کہ گوشت گل جائے ساتھ لہسن بھی ڈال دیں جب پانی ابل جائے تو اس میں دھنیا، مرچ اور ہلدی پاؤڈر، نمک اور آدھا کپ تیل بھی ساتھ ڈال دیں۔ جب گوشت گل جائے تو اچھی طرح بھون لیں۔ پھر اس میں دہی پھینٹ کر ڈالیں اور پھر بھونیں پھر تقریباًایک گلاس پانی ڈال دیں جب سالن اچھی طرح پکنے لگے تو تھوڑے سے پانی میں میدہ گھول کر ڈالیں سفید اور کالا زیرہ بھون کر اور پیس کر ڈالیں اور 5-4منٹ پکا کر اتار دیں۔ باقی تیل کو گرم کر یں پھر اس میں ایک چٹکی پسی ہوئی لال مرچ ڈالیں، پہلے سے جلا ہوا کوئلہ سالن میں رکھ کر بگھار دیں لذیذ مٹکا گوشت تیار ہے۔

Mutton DhanSak Recipe

Ingredients

• Mutton 1/2 kg
• Tur dal 8 tbsps
• Red masoor dal 2 tbsps
• Red pumpkin 50 gms
• Methi leaves 1 bunch
• Brinjals 2
• Medium onions 2
• Small potatoes 2
• Small tomatoes 4
• Green chillies 2
• Turmeric powder 1/2 tsp
• Onion (chopped finely) 1
• Salt to taste
• Oil as required
  

Grind:

• Cumin seeds 1 1/2 tsp
• Coriander seeds 2 tsps
• Ginger 1" piece
• Red chillies 2
• Cloves garlic 4
• Vinegar 2 tbsps

Procedure
Cut mutton into square pieces. In the pressure cooker, put in the mutton pieces, dals, vegetables, salt, chillies and turmeric powder. Cook till meat and dals are soft. Then remove the meat pieces and mash the dals and vegetables really well. Take 2 tbsps. oil in a pan, add the chopped onion and ground ingredients. Fry till a rich colour is obtained. Then add the meat and fry really well. Add the vegetable and dals and simmer on a low flame. Serve after adding a little lime juice.

Mutton Soup

Ingredients

• 8 lamb chops
• one teaspoon salt
• one teaspoon pepper
• tablespoon oil
• 2 cups water
• one tablespoon parsley, chopped
• one bay leaf
• one teaspoon peppercorns
• 1/2 teaspoon thyme
• 1/2 teaspoon rosemary
• one pound potato, diced
• 2 cups cabbage, shredded
• one onion, chopped
• leek rib, sliced
• 12 pearl onions
• 1 1/2cups celery, sliced
• 1 1/2 cups peas

Method
Season lamb chops with salt and pepper. Heat oil in a saucepan and brown on both sides of lamb chops. Remove lamb and place in a Dutch oven. Pour off any fat and deglaze saucepan by adding water.

Pour water over lamb in the Dutch overn and bring to a boil. Enclosed in cheesecloth bag, add chopped parsley, bay leaf, peppercorns, thyme, and rosemary to the boiling water. Lower the heat and simmer covered.

Add diced potatoes, shredded cabbage, chopped onion, sliced leek rib, pearl onions, sliced celery. Simmer for 20 minutes or until meat and vegetables are tender, then add peas. Add more water if needed. Simmer for 10 minutes.

Masaleh Filled Kabab

Ingredients:
Minced meat___ half kg
Onion___ 4 bundle
Dried coriander___ 2 pinch
Crushed red pepper___ as required
Green chili, mint___ to taste
Gram pulse___ 100 grams
Gralic___ 12 nos
White cumin___ 1 pinch
Salt___ to taste
Coriander___ to taste

Procedure:

• Wash minced meat with clean water.
• Add onion, red pepper and half salt in it.
• Then add water to tender and leave it.
• Boil the pulse after adding red pepper, half salt and cumin.
• When it is tender take it out from the boiler and chop on slab. In the 3rd phase when minced meat is tender chop it on slab.
• Then mix minced meat and pulse.
• Mix them well.
• Prepare small cakes
• of this mixture and fill finely chopped green chili, coriander, mint and onion and then prepare kababs of these balls.
• Fry them after applying beaten egg.

Gosht Ka Namkeen Bhurta

Procedure
Meat___ 1 kg(into pieces)
Cloves___ 1 tola
Black pepper___ 1 tola
Ginger___ 2 tola
Red chili___ 5 nos
Ghee__ 250 grams
Large cardamon\'___ 1 toal
ONION_250 grams
Corinader___ 3 tola
Salt___ 2 toal
Yoghurt____ as required

Procedure

• After frying onion to red into ghee add pieces of meat into this ghee.
• After few minutes toss them after adding water, salt and coriander.
• Then tender by adding water.
• When water dries and pieces becomes tender then grind them on slab.
• Grind ginger and add half portion into meat.
• Fry the remaining half part into ghee and seaparate out. Add meat into vessel and fry then add onion into yoghurt and pour into vessel and keep frying. Grind cloves, large cardamon, black pepper, onion, ginger, coriander, red pepper and salt spices and mix into it.
• Then give half hour oiling to it.
• Give this garnishing by taking the vessel out of the stove.
• After then that draw it from the stove.

After eating people will praise you indeed.

Barmee Dish

Ingredients:
Boneless meat___ 750 grams
Ghee___ as required
Milk___ 2 table spoon
Potato___ 2 or 3
Green coriander___ as required
Isapgai___ 1 can
Butter___ 1 ounce
Vinegar__ some
Onion___ as required
Mint and green chili___ as required

Procedure:

• First cut the meat into small pieces and then fry it to taste. Chop 2 onion into fine pieces and also chop potato into small pieces.
• Braek isapgai.
• Fry some and draw out.
• Prepare it at the time of eating.
• Add water into boiler and boil the remaining isapgai with salt and when it is boiled strain it.
• Heat it after adding butter and milk and when cooked then serve into dish with meat and fry the isapgai.
• Garnish on the meat and chop onion into fine pieces and garnish it.
• Sprinkle the chopped green coriander, green chili on it with vinegar.
• Then serve on lay.

Royal Minced Meat

Ingrediants:
Minced meat___1 kg
Onion___ 1 small bundle
Salt___ 2 tola
Crushed red pepper___ 4 tola
Green coriander____ as required
Ghee___ 250 grams
Gralic___ 1 tola
Crushed dry coriander___ 2tola
Yoghurt___ 250 ml
Green chili___ as required

Procedure
Fry some tussels of onion into ghee then fry coriander, half salt, remaining onion, crushed red chili into ghee and fry minced meat in it and when it becomes red then cook to tender by adding half salt and little water.
When minced meat and spices leaves water then add chopped green coriander and green chili and serve it.

Piyaz Bhindi ka Qurma

Ingrediants:

Piyaz Bhindi ka Qurma
Ladyfinger___ half kg
Oil___ as required
Seasonings(crushed)___ 1 tea spoon
Salt, red pepper___ as required
Onion___ 6 nos
 

Procedure
Cut onion into square pieces.
Cut ladyfinger from the middle into two pieces.
Heat the oil into
frying pan or vessel.
Cook onion, seasoning, red pepper, salt into warm oil. When onion becomes
light golden then add ladyfinger.
Keep the fire low.
Ladyfinger will tender into steam.
Do not add water.
Onion and ladyfinger\'s qourma is ready now.

Chanay Ki Daal aur Karela

Ingrediants:
Bitter gourd___ 1 kg

aniseed, black seed, onion, garlic___ as required

Pepper, tamarind___ as requ

Procedure: 
Cut the onion into thick pieces and grind the garlic and salt. Peel off the bitter gourds and leave after salting. When they leave water then wash them well with water. Now add all the spices with aniseed, black seed and fill the bitter gourd with the gram pulse and tie the thread and cook into a water filled boiler. When they become soft fry them into oil. When the bitter gourd turns golden or reddish take them out and serve them into a dish after garnishing. 
 

Potatoes Vegetable Dulex

Ingrediants:

(a)

French beans___ 250 grams
Potato ___ 1 no
Salt___ 1 tea spoon
Soya Sauce___ 1 tea spoon
Ajino Motto___ half tea spoon
Cauliflower___ 1 kg
Water___ 1 cup
Sugar___ half tea spoon
Sesame Oil___ 1 tea spoon
Carrot(flower shaped)___ 250 grams

(b)
Water___1 and half table spoon
Corn flour___ 1 table spoon
 
Procedure:

Fry all the vegetables in two table spoon of oil.
Add part (a) in it and let it boil.
Then add part(b) in it.
Leave on heat for a while and then draw it out and serve hot.  

Gajar Methi Aaloo

Ingrediants:

Potato___ half kg
Fenugreek___ 200 grams
Onion___ 200 grams
Tomato___ 50 grams
Carrot___ half kg
Gralic___ 10 grams
Ginger___ 20 grams
Red pepper(crushed)__ as required
Black pepper___ 12 nos

Method:

• Scratch or peel the garlic, onion and ginger finely. Peel and cut the carrots and potatos.
• Clean the fenugreek well and cut finely. After that heat the oil into a boiler.
• Add onion in it and heat it to red and add crushed red pepper, salt, garlic and tomato and heat the spices.
• Then provide few drops of water and add chopped carrots, fenugreek, potato and fry it. After 3 minutes
• add water according to the requirement and cook at medium flame after covering it.
• Then add black pepper in it.
• Cook for further 10 minutes on a very low fire.
• Then take it out from the fire. Delicious potato, carrot and fenugreek gravy is prepared.

 

Gulaab Jaaman

 

Chicken Rice Skillet

Ingredients:

4 chicken breasts (boneless and skinless)

2 cups uncooked rice

1 can condensed cream of mushroom soup (10 1/2 ounces)

1 1/2 cup milk

1/4 cup parmesan cheese

1 cup sliced mushrooms

1 clove garlic (minced)

1 medium onion

1 tablespoon oil

Salt and pepper

Method:
Always make sure the meat is fully cooked before serving, regardless of the time indications given!
1. Cut chicken breasts into strips.
2. Heat oil in a large skillet at medium heat.
3. Add chicken and cook until brown on all sides.
4. Add the mushrooms, onions and garlic. Cook for 1-2 minutes.
5. Add the mushroom cream and milk. Stir and bring to a boil.
6. Reduce heat to low. Add Rice, Parmesan cheese, salt and pepper.
7. Cover and stir until the rice is ready.

Special Chicken

Ingredients:
- Boneless chicken breasts (cut into small or medium thin strips, lengthways, wash and drain well). 1 kg
- Cocoa powder 4 tbsp
- Flour 4 tbsp
- 2 tbsp corn flour + 1/4 tsp baking powder (Mix them well and sift together).
- Evaporated milk 6 - 8 tbsp
- Ginger paste 1 tbs
- Garlic paste 1 tbs
- Honey 2 tbs
- Red chili powder 2 tbs
- Tomato ketchup 4 tbs.
- Quick cooking oat meals 1 cup
- (spread evenly with dry hands in a large tray).
- Oil for deep frying.
For Garnishing:- half cup Semi-Sweet melted chocolate.

METHOD:
- Place all the ingredients (Except oat meals and oil) in a large mixing bowl and mix very well until all ingredients well combined.
- Cover and leave to marinate in refrigerator for one hour, then mix again gently and coat well chicken strips turn by turn in oat meals.
- Now deep fry in batches in hot oil over medium slow flame until little dark browned, crispy and cooked.
- Drain on absorbent paper, and then transfer into serving platter. Garnish with melted chocolate.
- Serve hot at tea time or any time, as it is or cut them in half, accompanied by dips, chili garlic sauce or chocolate syrup if desired.

Variation: Use white sesame seeds instead of oat meals

Khajoor or Daal ka Pulao

Egg Bhurjee

INGREDIENTS

• Egg - 2
• Onion - 1 chopped
• Tomato - 1 chopped
• Green chilly -1
• Ginger - 1/4 inch chopped
• Red chilly powder - 1/4 tsp
• Turmeric - 1/4 tsp
• Cilantro a handful

COOKING DIRECTIONS

• Heat two tsps of oil in a pan and fry the chopped onion until it is done.
• Add the chopped green chilly, ginger and the chopped tomato and cook for few more minutes.
• Now add the red chilly powder , turmeric and fry for a minute and add the beaten egg.
• Mix everything together and cook until the egg is done. ( 2 to 3 mins)
• Garnish with cilantro and serve hot.
  Note: (This is Optional)
• You can add grated coconut.
• You can also add 2 tbsps of milk to the egg and beat it together.