CHICKEN MASALAH (PAKISTAN)

CHICKEN MASALAH

INGREDIENTS
1)1 LB CHICKEN FILLETS CUT INTO 1/2 INCH CUBES
2)1 SMALL ONION FINELY CHOPPED
3)1 LEV TSP CHILLI PWDR
4)1/2 TSP GINGER PWDR
5)1 CLOVE GARLIC CRUSHED
6)1 LEV TSP SALT
7)1/4 TSP TURMERIC PWDR
8)1 TSP GARAM MASALA
9)1 HPD TSP CORIANDER PWDR
10)6 TABLESPOON OIL/BUTTER
11)1/2 TIN CHPD TOMATOES OR 8 FRESH AND CHOPPED
12)2 TABLESPOON CORIANDER LEAVES CHOPPED

METHOD
1)HEAT OIL IN A COOKING PAN AND ADD CHOPPED ONION BROWNING IT A LITTLE
2)ADD CHILLI PWDR,GINGER PWDR,SALT TURMERIC AND CORIANDER FRYING THE SPICES FOR A LITTLE.(2MINS)
3)NOW ADD CHOPPED TOMATOES AND STIR AND COOK TILL OIL LEAVES THE SPICES(ABOUT 10 MINS).
4)ADD CHICKEN CUBES AND STIR IN THIS MASALAH/GRAVY TO GET CHICKEN PIECES WELL COATED.
5)ADD 1/2 CUP WATER AND LET CHICKEN COOK ON A LOW FLAME FOR 15 MINS.COVER
6)NOW REMOVE LID AND STIR.LET CHICKEN COOK FOR A FURTHER 10 MINS.LET MORE OIL/BUTTER SEPARATE AND THEN ADD 1/4 CUP WATER ,GARAM MASALA ,THINLY SLICED CORIANDER LEAVES .COVER AND COOK 5 MORE MINS.TASTE FOR SALT

MY AUNTS CEYLON DAL

CEYLONESE DAL DIDI MAYA

DAL 150 GRAMS TOGETHER

½ CHANA DAL

½ MUNG DAL OR FULL MASOOR DAL

-SOAK DAL IN WATER FOR 1 HOUR.PRESSURE COOK DAL FOR APPROPRIATE TIME AFTER ADDING WATER AND 1 TSP SUKHA DHANIA HPD,1 FLAT TSP CURRY PWDR, 1 HPD TSP RED CHILLI PWDR,SALT.

TARKAIN  A FRYING PAN PUT 2 TSP OIL.ADD ½ MED ONION CHOPPED,2 DRIED RED CHILLIES.4 PODS GARLIC,1/2 TSP AUR,1 GREEN CHILLI CHPD,WHEN OIL IS HOT THEN ADD THESE INGS AND COVER ON LOW.AFTER 2 MINUTES OPEN AND MIX N THROW IN DAL ADD 2 TBLSP LEMON JUICE.CHECK SALT

ADD WATER IF THE DAL IS TOO THICK MIX

CHINESE CHICKEN WITH CAPSICUM (TRIED N TESTED)

KS CHINESE CHICKEN WITH CAPSISUM

INGREDIENTS

1)1/2 CHICKEN CUT INTO THIN STRIPS

MARINADE

SOY SAUCE:1 CAP

SALT:1/2 TSP

VINEGAR:2 CAP

AJI NO :1/2 TSP

CORNFLOUR 1.5 TSP

METHOD

1)MIX CHICKEN WITH MARINADE

2)LEAVE 4 HOURS

3)ADD LITTLE RED COLOR

4) DEEP FRY CHICKEN

5)BLOT

6)IN A WOK TAKE OIL

7)FRY GARLIC GINGER TILL CRISP

ADD CHICKEN,GREEN CHILLIES LONG GREEN CAPSICUM AND SPRING ONION WHITE

8)ADD SALT  AND AJI NO MOTO

SERVE AS A SNACK OR WITH RICE

CHINESE CHICKEN WITH CAPSICUM

KISHORES CHINESE CHICKEN WITH CAPSISUM

INGREDIENTS

1)1/2 CHICKEN CUT INTO THIN STRIPS

MARINADE

SOY SAUCE:1 CAP

SALT:1/2 TSP

VINEGAR:2 CAP

AJI NO :1/2 TSP

CORNFLOUR 1.5 TSP

METHOD

1)MIX CHICKEN WITH MARINADE

2)LEAVE 4 HOURS

3)ADD LITTLE RED COLOR

4) DEEP FRY CHICKEN

5)BLOT

6)IN A WOK TAKE OIL

7)FRY GARLIC GINGER TILL CRISP

ADD CHICKEN,GREEN CHILLIES LONG GREEN CAPSICUM AND SPRING ONION WHITE

8)ADD SALT  AND AJI NO MOTO

SERVE AS A SNACK OR WITH RICE

DAHI FISH

 MY AUNTS DAHI/YOGURT FISH

1^ST MARINADE: ½ TSP GIN GAR PASTE,50 ML VINEGAR ¼ TSP SALT;MARINADE FISH IN TIS FOR TEN MINS

2^ND MARINADE:HUNG CURD

2) ½ TEASPOON CHILLI PWDR,3/4 TSP AMCHOOR,1/2 TSP ANARDANA,1/2 TSP DHANIYA PWDRE. SALT,HALDI.

NOW REMOVE FISH FROM FIRST MARINADE AND PUT IN 2^ND MARINADE.

PAN SEAR MARINTED FISH AND FINISH IN THE OVEN WITH GREEN CHILLIES

METHOD

1)   MIX MASALAS IN DAHI AND PUT FISH IN IT AFTER 1^ST MARINADE

2)   2) LET IT KEEP COOKING TILL DAHI MIX COATS FISH.

3)   AD GREEN CHILLIES AND SERVE

4)   CAN ADD 1 TSP OF KERALA PRAWN CURRY PASTE TO CHANGE FLAVOR

PALAK CHICKEN

Palak Muragh

Ingredients
2 tablespoon oil, 1 onion, 1 clove of garlic (crushed), 1/2 inch piece of ginger, 1 teaspoon coriander, 1 leveled teaspoon chili powder, 1 lb chicken legs, 500 grams tin of spinach puree, 2 teaspoon milk, 1 leveled teaspoon salt

MethodHeat the cooking oil in a pan. Add chopped onion and fry it until golden brown. Now add ginger, coriander, chilli powder, garlic and salt. Fry this mixture for 10 minutes and keep it stirring every two minutes. Fry sides of chicken legs in this masalah until brown and add the spinach, cover the pan with a lid and leave it on a gentle heat for 25 minutes. When the water has been absorbed, add 2 teaspoon of milk and let it cook for further 5 minutes. Serve with Boiled Rice Tip: I always pour some water over the spinach to wash the preservatives off before adding it to the chicken legs, and then leave it to drain all the water for few minutes. It also gets rid of the extra salt.

BBQ SEEKH KABAB

Bar B Que Seekh Kabab by Ambreen Khan

INGREDIENTS
500 gms Qeema
3/4 tsp Garam Masala
1 tsp Garlic paste
1 tsp Ginger Paste
1 Onion (small cubed)
1 tsp Dried Mango Powder (Amchoor)
1 tsp Rock Salt (Kala Namak powder) If you don’t have it then you can use regular salt (per taste)
1 tsp Cumin (zeera) crushed
1 tsp Dry Ginger (Saunth)
1 tsp Black Pepper powder(Kali Mirch)
1/2 tsp Nutmeg Powder(Jaiphal)
Method:
Mix all the ingredients to the qeema and knead well. Keep aside for 1 hour. Heat a gas oven or Bar B Q (I made it on the bar b q) with the flat metal skewers (Seekh). Take a big ball of the qeema mixture and hold a hot skewer carefully in the other hand.(Be REALLY REALLY careful during this process, if you think if would be hard to do then you can use regular wooden skewers but make sure to soak it in the water for half an hour before using). Press qeema mixture on to a hot skewer, it will immediately stick to it. Repeat with left over mince on all the other skewers. Place the skewers on the bar b q ( or in the gas oven). Keep rotating the skewers occasionally.When cooked, gently remove the kababs from the skewers with the help of a napkin. (If you make this in the oven you can Shallow fry the kababs after taking it out from the oven on a nonstick pans in 1 tablespoon oil) In case of using bar b q, serve immediately.

CHICKEN HANDI KARAHI

chicken haandi karahi,,

Ingredients:
Oil
Cumin Seeds
4-5 curry patta
1 kilo Boneless Chicken
1 tsp Ginger Paste
1 tsp Garlic Paste
1 tsp Salt or According to taste
1 ½ tsps vinegar
1 tsp Freshly crushed black pepper

Separate pan:
1 tsp oil
5-6 Tomatoes (medium sized - finely diced)
3-4 whole green chilies
2 tablespoons Yogurt
2 heapful tsps of Shaan Karahi masala
1 tsp Red chilli powder (or according to taste)
1/4 tsp Garam Masala
Pinch Turmeric
Half bunch of fresh Coriander Leaves - finely chopped

Directions:
part 1
Heat oil, add cumin seeds, curry patta- add the chicken to the Handi with garlic & ginger and leave on medium heat. Cook for 10 mins
part 2
In a wok add oil, tomatoes and green chilli's, masala's and yogurt. Stir and bhoon the masala's - for 3 -5 mins

Add the tomato masala to the handi...cook :)

Increase the heat to dry water if any.

Lower the heat and cook covered for 5-10 mins.

Add the fresh coriander leaves and cook for another 5mins.

The end result should be with very little gravy.

Serve with Hot Naan or Paratha or Plain white rice...

CHICKEN HANDI

Chicken Handi

Boneless Chicken 1 lbs
Onion 2
Tomato 2 large
Tomato paste 2-3 tbs 
...salt, red chillie pdr, coriander & cumin pdr 1 tsp each (or per taste)
1/2 tsp black pepper powder
turmeric, chillie pepper flakes ½ tsp each
Ginger & garlic paste 1 tbs each
Yogurt 2 tbs
2 tbs lemon juice
Green chillies sliced

Directions:
Heat up the oil and fry the boneless chicken for abt 5 minutes or until the chicken turns white and take it out and set aside. Add the sliced onions in the same oil and fry until translucent, you may have to stir quite frequently to get the all the chicken fat out from the bottom of the pan, this adds to the flavour. Now add the ginger and garlic paste, stir it and add the fresh tomatoes, stir and cover for about 15-20 minutes at medium low flame or until the tomatoes and onion becomes soft enough to get mashed by the cooking spoon in the pot. Anyways, now take off the cover and bhoonify it for few minutes and now add the tomato paste and the spices & stir it until the oil and masala separates. Add 2 tbs of yogurt and the chicken and bhoonify for another couple minutes. Add the lemon juice and sliced green chillies and serve.

KARAHI MEAT

Karahi Gosht

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Ingredients:
1 lb Beef, lamb or chicken
3 cups of water
5-6 Garlic cloves - smashed and finely chopped
2 teaspoon ginger paste or 1 inch fresh ginger (peeled and finely chopped)
2 tablespoon oil
1/2 teaspoon cayenne pepper
1 teaspoon black pepper
1 tablespoon coriander seeds (toasted & coarsely ground)
Salt to taste

2 tablespoon tomato paste
3-4 Tomato's (diced and juices reserved)
6-8 Green chili pepper

1 teaspoon fresh lemon juice
1 tablespoon cilantro (roughly chopped)

Cooking Instructions:

1. Add beef, lamb or chicken, garlic and ginger to the wok - fry the combination until all juices are absorb and the meat (beef or lamb) is browned (this will seal the juices)
2. Add water and cover - cook on medium heat until the meat is tenderized and less then half a cup of liquid is remaining in the wok
3. Add oil, cayenne pepper, black pepper, coriander and salt to the mixture/wok and cook for 3-4 minutes on high heat - stirring often
4. Add tomato paste and the diced tomato's to the wok
5. Stir and cook on high heat for 2-3 minutes, pressing the tomatoes to release the juices - mix well
6. Add green chili peppers
7. Cook for 10 minutes on medium heat stirring often until the all the water is absorbed and all the ingredients are blended well
8. Sprinkle lemon juice over the mixture, garnish with cilantro and serve!

MUTTON DRY FRY

MUTTON DRY FRY

Ingredients...

Boneles mutton- 1/2 kg cut into small pieces
Onion- 3-4 big sliced
Ginger-Garlic paste- 1 tbsp
Tomato- 1big sliced
Red Chilly powder- 1 tbsp (or according to ur taste)
Turmeric powder- 1/2 tsp
Coriander Powder- 3/4 tbsp
Garam Masala Powder- 1 tbsp
Black Pepper powder- according to taste
Salt to taste
Curry leaves
Coriander Leaves
Oil- as required

Method..

In a pressure cooker, add mutton, red chilly powder, ginger-garlic paste,turmeric powder,coriander powder, 3/4 tbsp garam masala powder, tomato,salt and cover...DO NOT ADD ANY WATER...Let it cook till the mutton is cooked but it is still firm and not over cooked...Remove the mutton pieces from the cooker..There will be some left-over stock of the mutton in the cooker...Keep boiling this water till all the water gets evaporated and it becomes like a thick paste...

In a pan heat oil and to it add half of the curry leaves...To this add cooked mutton pieces and fry it till it is brown in colour... Keep aside...To this same oil, add sliced onions and fry it till it is brown in colour and then add the remaining curry leaves,garam masala powder, pepper powder and then the thick paste thing u made frm the stock... Mix well...At last to this u add the fried mutton pieces and adjust the salt accordingly...Serve this hot wid parathas...

Note- Mutton should not be over cooked, adjust the salt and spices accordingly...Onions should be brown in colour..

ROASTED CHOPS

Roasted Chops

Muttons chops 1/2 Kg
Ginger Garlic paste 2 Tsp
lemon juice 2 Tbsp
Salt 1 Tsp heaped
Crushed Black pepper 1 1/2 tsp
Oil 1/4 cup

SAUCE:
Boiled potato 1
Yogurt 1 cup
Garlic paste 1 Tsp
Green chillies 2
Salt pinch
Blend all together to make a fine paste.

Marinate chops with above ingredients for 2-3 hours. Then fry in oil for at least 10 minutes. Then add 1 cup water and let it cook on slow fire until its tender and water dry. Fry few more minutes. Serve with this sauce. 
It was fab....

COFFEE CAKE WITH MOCHA FROSTING

COFFEE CAKE WITH MOCHA FROSTING
Cake Ingredients
2 cups Plain or All purpose Flour
2 cups Fine Granulated Sugar
1/4 teaspoons Salt
1 cup Butter (unsalted - softened)
3 Tablespoons - 4 TBsps Instant Coffee Crystals + 1 cup boiling water
1/2 cups Buttermilk or Soured Milk
2 large Eggs
1 teaspoon Baking Soda
2 teaspoons Vanilla

DIRECTIONS: Preheat oven to 350 degrees OR 176 C. 

Grease and flour two OR ONE BIG round baking pans.

In a large bowl, mix sugar, flour, and 1/4 teaspoon salt and bakind soda. Set aside. 

Melt butter in a pot over medium-low heat. While that’s melting, add 3 tablespoons instant coffee to 1 cup boiling water. Set aside. 

Once butter has melted, add coffee mixture to the butter in the pot. Let it come to a boil for about ten seconds, then turn off the heat. Set aside for just a minute.

In a separate bowl, add buttermilk, eggs, and vanilla. Mix until well combined.

Pour the butter/coffee mixture into the flour mixture. Stir the mixture together gently. The purpose here isn’t to mix it together perfectly, but to cool down the heat before adding the egg mixture.

Add in the egg mixture and stir gently until well combined. Then pour into pans. Bake for 20 to 22 minutes or until set. for one big pan took me almost 35-40mins

Allow to cool completely.


MOCHA FROSTING
1/2 CUP + 3/4 CUP Butter unsalted ..softened
3 3/4 cups Icing Sugar / Powdered Sugar (more or less according to ur consistency)
2 Tablespoons Instant Coffee Crystals
3 tablespoons Dark Cocoa Powder (I used Hintz)
1/4 teaspoons Salt
4 Tablespoons Heavy Cream


Combine all icing ingredients ( I used my Kitchen aid), then ice the cake. Chill for an hour before serving. 

I layered my cake..so I had some frosting in the middle and lots' around it as well:)

MALAI TICKA CHICKEN

Malai Tikka Gravy

This dish is BEYOND amazing!! 



Needless to say, we licked our plates CLEAN! I served the dish with my yumyum parathas/chapatis. But it can go well with naans too. 

Here is the recipe:

Ingredients for marination:
1 kg chicken, without skin, cut into 10-12 pcs. Then slit the pieces for perfect marination 
3 tbsp full thick yoghurt
3 tbsp fresh cream 
1 tbsp fresh ginger garlic paste 
2 tbsp Tandoori Masala
1 tsp red chilli powder
1 tsp paprika 
1/2 tsp fenugreek leaves
1 tsp garam masala 
1 tsp finely crushed cumin 
1 tsp finely crushed coriander 
salt to taste 
1/2 tsp meat tenderiser (skip this if you are marinating overnight)
2 tbsp lemon juice
2 tbsp melted butter or ghee 

Mix together all the ingredients including the chicken .Cover and keep it in fridge for 2 hours if you're using tenderiser, or preferably overnight if without tenderiser.

For the sauce:
4 tbsp butter + 1/4 cup oil (I later drained the excess oil)
1 tsp ginger garlic
300 gm tomatoes, finely chopped
Salt to taste
2 green chilli, sliced 
1/2 cup fresh cream 

Method:

Pre-heat oven at 200C and bake the chicken. Place the chicken pieces on an oiled oven grill & keep an oven tray underneath to catch any drippings which will be used later in the sauce. Bake the chicken pieces on both sides, for about 8-10 min per side or until slightly charred. 

In a large pan, on medium heat, melt the butter then add the oil. 

Add the ginger & garlic,1 green chili and fry for a few seconds.

Add in the chopped tomatoes and cook until all the water from the tomatoes dries up.
Add the grilled chicken, the remaining marinade and drippings, salt and green chilli.

Keep on low heat, covered & cook for 10 mins.

Add the cream and cook for another 2-3 min.

Serve hot!