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

_______________________



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.

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.