PESHAWARI KEBABS

PESHAWARI   KEBABS

INGREDIENTS
1)BONELESS LAMB 1 KG
2)BLACK CUMIN
3)ZEERA 1 TSP
4)CHAAT MASALA 1 TSP
5)CLARIFIED BUTTER FOR BASTING
6)GARAM MASALA 1 TSP
7)GARLIC PASTE 1 TSP
8)GINGER PASTE 1 TSP
JUICE OF 1 LEMON
9)RAW PAPAYA PASTE 2 TSP
10)RED CHILLI POWDER 2 TSP
11)SALT TO TASTE
12)YOGURT 1/2 CUP/120 GRAMS

METHOD
1)CUT MEAT INTO  1 INCH CUBES
2)MARINADE WITH SALT RED CHILLI,GARAM MASALA,PAPAYA PASTE,BLACK CUMIN,GINGER AND GARLIC PASTES AND YOGURT.MIX AND LEAVE ASIDE 6-8 HOURS
3)PUT MEAT PIECES ON SKEWERS AND COOK TILL HALF DONE
4)LEAVE TO COOL 10 MINS.BASTE WITH CLARIFIED BUTTER AND COOK FOR 8 MORE MINS
5)SERVE SPRINKLED WITH CHAT MASALA AND LEMON JUICE.

FUDGY CHEWY PERFECT BROWNIES

Note: If you wait until toothpick inserted comes out clean, they’re overcooked. You want fudgy crumbs.

FUDGY CHEWY PERFECT BROWNIES

Ingredients
2/3 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
veg cooking spray
2 ounces unsweetened chocolate
4 ounces bittersweet or semisweet chocolate
10 tablespoons (1 stick plus 2 tablespoons) unsalted butter
1 1/4 cups sugar
2 teaspoons vanilla extract
3 large eggs
optional: 3/4 cup toasted walnuts, pecans, macadamia nuts, peanuts

Method
Adjust oven rack to lower-middle position and preheat oven to 325 degrees.

Whisk flour, salt and baking powder in a small bowl; set aside. Spray an 8-inch baking pan with cooking spray. Fit a sheet of foil in pan and up two sides, so you can use it as a handle to pull cooked brownies from pan (I used parchment paper). Spray sheet with cooking spray.

Melt chocolates and butter in a medium bowl over a pan of simmering water. Remove from heat; whisk in sugar and vanilla. Whisk in eggs, one at a time, fully incorporating each one before adding the next. Continue to whisk until mixture is completely smooth and glossy. Add dry ingredients, whisk until just incorporated. Stir in nuts, if using.

Pour batter into prepared pan; bake until a toothpick or cake tester inserted in center comes out with wet crumbs, 35-45 minutes.

Cool brownies in pan on a wire rack for five minutes. Use handles to pull brownies from pan. Completely cool brownies on rack, at least three hours. Cut into squares and serve. If not serving immediately, do not cut brownies. Whole brownie cake can be wrapped in plastic wrap then foil, and refrigerated for up to five days.

Makes 16 brownies.

SINDHI SAYEL CHICKEN

SINDHI SAYEL CHICKEN

500 GRAM BONELESS CHICKEN

1 BIG ONION CHOPPED FINE


2 TOMATOES CHOPPED

1 BIG POTATO CUT IN BIG 
PCS

1 CAPSICUM CHOPPED

1 CUP YOGHURT


4 ELAICHI,4 CLOVES,2 TBS GARAM MASALA,1 TB JEERA 
POWDER,

1 TB DHANIA POWDER,RED CHILLIES ,TURMERIC 
POWDER,A PINCH OR AMCHOOR

2 TBS OLIVE OIL




METHOD:IN A PAN PLACE ALL INGREDIENTES AND MIX WELL .LEAVE FR AN 
HOUR.PUT ON SLOW FIRE AND STIR OR BHUNYA FOR A GOOD 10 MINS.LEAVE ON SLOW
FIRE FR ANOTHER 10-15 MINS.THIS CHICKEN TASTES BETTER COOKED A FEW HRS 
BEFORE SERVING.VERY SIMPLE AND DELICIOUS

GINGER CHICKEN

Ginger chicken

Ingredients :


1 kg - Chicken
1 tsp each of: Salt ,Chilli powder, Turmeric powder, Cumin powder
2 tbsp-Yoghurt
¼ cup - Ginger garlic paste


2 -5 tbsp - Oil
1 cup (140gms) – Onions
¼ cup- Slivered ginger
2 tbsp -Chopped green chillies
1 tsp - Garam masala
1 can Rainbow tea milk- 160ml
1 ¾ cup ( 385 gms) - Chopped and peeled tomatoes


1) Mix in all the contents of Ingredients A and marinate for 10 minutes.
2) Heat oil and add in onions.Fry on low medium heat till golden brown fry.
3) Add marinated chicken , ginger and green chillies. Cook uncovered on medium low heat for 15 min ,stirring frequently.
4) Add tomatoes and garam masala. Now cook covered for 10 minutes or till the the chicken is tender.
5) Gradually add in the milk .Cook further on low ehat for 3 to 5 minutes stirrinf continuously.

Since my family doesn’t like spicy and dry dishes I used the same measurements for ½ kg chicken and omitted the chilli powder- the reason why the dish has a bit of gravy and is yellow in colour. Otherwise it’s red and a bit dry.

CHICKEN HANDI

Chicken HAandi

Ingredients 

500 g chicken boneless (cut in cubes) 
2 tsp butter (optional)
1 tbsp ginger/garlic paste 
4-5 tomatoes, finely chopped 
1 tsp each Cumin & coriander seeds roasted & grinded 
Salt & black pepper to taste
1/2 tsp gram masala 
2-3 green chilies (slit in half) or as required 
2 tbsp cream or as required 
¼ cup coriander (finely chopped) 
1tsp ginger julienne
oil as required

Method
Heat oil and butter in a pan.
Add ginger/garlic paste and stir.
Add chicken cubes and stir again for 5 minutes.
Then add salt, Stir & mix well add in tomatoes & let it cook until the tomatoes r half done add the red whole chilies & cover with the lid & cook on a slow heat until tomatoes r soft & done,, bhonofy well & add in garam masala, black pepper, & roasted cumin & coriander powder, stir & mix well, add in cream, cover the lid & put it on dum for 5- 10 mts. 
Garnish with green chilies & coriander julienne ginger.
Serve hot with naan

KARAHI CHICKEN(PAKISTAN) TRIED AND TESTED

CHICKEN KARAHI

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INGREDIENTS:

400 GRAMS BONELESS CHICKEN CUT INTO CHUNKS2 TABLESPOON OIL
1/2 TSP BUTTER5 LARGE TOMATOES DICED
1 TSP GARLIC PASTE
1TSP GINGER PASTE
3/4 TSP SALT3/4 TSP RED CHILLI POWDER
1 TSP CORIANDER POWDER
1/4 TSP TURMERIC POWDER


1 RED BELL PEPPER/CAPSICUM THINLY SLICED
1 GREEN BELL PEPPER THINLY SLICED
2-3 GREEN CHILLIES SLIT
1 TABLESPOON GINGER THINLY SLICED

FRESH CORIANDER LEAVES CHOPPED

METHOD


1)HEAT OIL AND ADD CINNAMON AND BAY LEAF

2)NOW ADD GINGER AND GARLIC PASTE AND COOK 5 SECS.ADD TOMATOES AND SPICES AND COOK ON LOW FLAME 5-6 MINS


3)ADD CHICKEN.COVER AND COOK FOR AT LEAST 8 MINS OR TILL CHICKEN IS A LITTLE SOFT.


4)ONCE CHICKEN IS SOFT,ADD THE FRESH BELL PEPPPERS ,,GREEN CHILLIES AND GINGER.STIR.COVER AND CONTINUE COOKING ON MED


5)LET CHICKEN GET NICELY COATED IN THIS MASALA.NOW TASTE FOR SALT AND ONCE BELL PEPPERS ARE SOFT,ADD CORIANDER.


6)ENJOY AND EAT WITH NAAN/BREAD.