1st kisi larki nain likha hai mughy larki na samjh laina 
Assalam-o-Alaikum,,,
jee to bihari kabab ki recipe bata rahi hoon main jo sab say different hai aur khanay main bay-had mazedaar!!
yahan main sirf 1 kg ka hisab bata rahi hoon agar ziyada banana ho to issi kay hisaab say ingredients manage kar lain.
Ingredients:
meat =1 kg(piece ko bikul saaf karwaiin aur us kay pasanday banwa lain agar zara bhi ghost main charbi hogi to woh galay ga nahi)
onion =3 big(piyaaz ko bilkul bareek piece kar bilkul bareek chalni like aatay wali chalni main daal kar uss ka saara pani nikal lain)
kacha papaya = 1 tsp full(pissa hua)
adrak = 2inch ka piece (pissa hua)
cooking oil = 6 serving spoon full
salt = hasb-e-zaiqa
laal mirch = hasb-e-zaiqa
kaali mirch = hasb-e-zaiqa
pissa hua garam masalah = 1tsp full
Recipe:
sab say pehlay gosht main salt aur adrak achi tarha say laga kar us ko khoob haath say mix (mul lain) yahan tak kay gosht bilkul chikna ho jaiy
phir us main baqi masalay papeetay kay illawa mila dain yani piyaaz,kaali mirch,garam masalah,laal mirch aur oil(oil agar karwa ho means surson ka ho to ziyada acha waisay aam cooking oil bhi theek hai) ko achi tarha laga lain
papeeta grill karnay say 7 ya 8 hrs pehlay lagain warna gosht bohat ziyada gal jaiy ga
yeh gost tayyar ho gaya gosht main masalah grill karnay say itna pehlay lagain like agar saturday night ko grill karna hai to saara masalah friday night ko laga dain aur papeeta sat morning main lagain
aab next marhalah hai iss ko grill karnay ka koilon par dheemi anch par grill karna hai
iss ko seekh par laganay ka bhi aik tareeqa hai jo main yahan nahi bata sakti laikin yeh bata doon kay isss ko seekh par ghuma ghuma kar lagaty hain aur bilkul tight rakhtay hain
to janab iss ko laal laal saink lain aur garam garam parathay aur shafaq sis ki bataii hoi dhanyay podinay ki chatni ya dahi podinay ki chatni aur salaad kay saath tanawal farmain.
...............................
Kabuli Pulao
Ingredients
2 cups long grain basmati rice
1 cup pomegranate
3 slices bread
1 piece ginger
10 flakes garlic
3 large onions
4 cloves
1 bayleaf
4 cardamoms
1/4 nutmeg grated
1/2 tsp shajira
4 dry red chillies halved, deseeded
150 gms Fresh tender green gram harbara
1 tbsp coriander leaves finely chopped
1 tsp mint leaves finely chopped
1 cup coconut milk (refer recipe previously
cup fresh curds
1 tbsp lemon juice
3 tbsp oil
1 tbsp ghee
salt to taste
Method
Make paste of ginger garlic Keep aside
Cut bread slices into 9-12 cubes apiece
Cut 2 onions into thin round slices
Grate one onion coarsely
Separate into rings Keep aside
Wash soak rice in salted water for 20 minutes.
Boil green gram in plenty of water to which a pinch sodabicarb has been added.
Drain when tender run under cold running water. Keep aside.
Heat a large pan add half the oil.
Add grated onion garlic-ginger paste.
Fry till oil seperates.
Add beaten curds half the chillies mint and half coriander.
Add salt to taste and keep aside.
Heat remaining oil in a heavy dekchi
Fry onion rings till light brown and crisp
Drain keep aside
Fry crotons drain and keep aside
To the same oil add shajira
Add all whole spices chillies drained rice, and stir gently for 2 minutes
Add coconut milk lemon juice salt to taste, stir gently
Add 4 cups hot water Allow to cook till almost done
Pour green gram mixture over the rice, spread in a layer
Sprinkle crotons, pomegranate remainin g coriander and mint
Sprinkle fried onions over this
Drizzle ghee over the rice
Cover and seal lid with some dough
Allow to cook on very low heat for 15 minutes
Or bake in preheated oven at 150C for 10 minutes
Break seal just before serving
Making time 1 hour
Makes 5-6 servings
Shelflife best fresh .
............................................
Paneer Manchurian
Ingredients
1/2 cup flour
1/2 tsp Chinese salt
2 tbsp cornflour
2 tbsp spring onions chopped
2 tbsp Soya sauce
3 green chillies, chopped
4 tsp ginger-garlic paste
6 garlic cloves finely chopped
200 gms homemade paneer or cottage cheese
Method
Cut the paneer into square pieces. Marinate the pieces with salt and two teaspoons of ginger-garlic paste and keep aside for 10 minutes. Mix cornflour, flour egg white, ginger-garlic paste, salt in a bowl and make a batter using little water. Dip the paneer pieces in this batter and fry in hot oil until they turn golden.
In another pan heat oil and fry the chopped garlic cloves. Now add Soya sauce spring onions, fried paneer pieces green chillies salt Chinese salt one and a half cups of water and let the ingredients simmer. Take three teaspoons of cornflour and half a cup of water and mix well. Add this to the boiling mixture and cook well until the sauce thickens. Add coriander leaves and serve hot...
............
Basil Chicken
Ingredients
1/2 kg boned chicken breasts
4 cloves garlic finely chopped
4 green onions chopped
2 tbsp peanut or olive oil
4 tiny green or red peppers finely chopped
3/4 cup finely chopped fresh basil leaves
2 tbsp fish sauce Salt to taste
Method
Put chicken breasts in the freezer for about half an hour to make it firm but not frozen. Cut chicken into slivers. Heat oil in a wok and stir-fry garlic and green onions until tender but not brown. Add peppers and cook stirring for a couple of minutes more. Add chicken and salt and sauté until cooked thoroughly. Stir in basil and fish sauce and mix carefully.
2 green chillies (chopped)
½ cup coriander leaves (finely chopped)
Salt to taste
......................
Chicken Coconut Soup
Ingredients
2 cups chicken boneless cut into cubes
1cup canned button mushrooms cut into halves
3 cups coconut milk 3 cups chicken stock
1/2 cup sweet corn canned
1 medium tomato chopped
8 peppercorns crushed
4 tbsp lemon juice 3 tbsp Soya sauce
4 spring onions finely chopped
Method
In a deep pan add chicken stock coconut milk and bring to a boil. Add the coriander leaves peppercorns and spring onions. Cook on a low flame for ten minutes. Stir and add the chicken cubes mushrooms and corns. Cook for another 15 minutes or until the chicken is tender. Add the Soya sauce lemon juice and stir gently. Garnish with green chilies and serve.
..............
Omlette Paratha
Ingredients for the Dough
2 cups Wheat flour
1 tsp salt
1 tsp oil
water to knead oil for shallow frying
Infredients for the fiLLing
4 eggs
1 tsp water
1/2 cup finely chopped onion
1 tsp finely chopped green chilli
3 tsp finely chopped coriander leaves
1 tsp salt
2 tsp oil
Method
Instructions for Parathas
Sift wheat flour and salt
Rub oil into flour with your fingers
Gradually add water and make stiff dough
Cover with a damp cloth and set aside for 30 minutes
Divide dough and stuffing into 4 equal parts Make balls and roll into chappattis
Place a portion of the filling in the centre
Gather the edges of the chappattis from all sides so as to cover the egg mixture
Press to seal
On a floured board roll out each ball into a slightly thick paratha
Shallow fry with oil until light brown
Instructions for the fiLLing
Beat eggs with water
Add onion chilli coriander leaves and salt
Stir well.
Heat oil in a pan and pour the egg mixture into it.Make an omlette
chop into very bits
Strawberry Trifle Recipe
Assalam-o-Alaikum,,,
jee to bihari kabab ki recipe bata rahi hoon main jo sab say different hai aur khanay main bay-had mazedaar!!
yahan main sirf 1 kg ka hisab bata rahi hoon agar ziyada banana ho to issi kay hisaab say ingredients manage kar lain.
Ingredients:
meat =1 kg(piece ko bikul saaf karwaiin aur us kay pasanday banwa lain agar zara bhi ghost main charbi hogi to woh galay ga nahi)
onion =3 big(piyaaz ko bilkul bareek piece kar bilkul bareek chalni like aatay wali chalni main daal kar uss ka saara pani nikal lain)
kacha papaya = 1 tsp full(pissa hua)
adrak = 2inch ka piece (pissa hua)
cooking oil = 6 serving spoon full
salt = hasb-e-zaiqa
laal mirch = hasb-e-zaiqa
kaali mirch = hasb-e-zaiqa
pissa hua garam masalah = 1tsp full
Recipe:
sab say pehlay gosht main salt aur adrak achi tarha say laga kar us ko khoob haath say mix (mul lain) yahan tak kay gosht bilkul chikna ho jaiy
phir us main baqi masalay papeetay kay illawa mila dain yani piyaaz,kaali mirch,garam masalah,laal mirch aur oil(oil agar karwa ho means surson ka ho to ziyada acha waisay aam cooking oil bhi theek hai) ko achi tarha laga lain
papeeta grill karnay say 7 ya 8 hrs pehlay lagain warna gosht bohat ziyada gal jaiy ga
yeh gost tayyar ho gaya gosht main masalah grill karnay say itna pehlay lagain like agar saturday night ko grill karna hai to saara masalah friday night ko laga dain aur papeeta sat morning main lagain
aab next marhalah hai iss ko grill karnay ka koilon par dheemi anch par grill karna hai
iss ko seekh par laganay ka bhi aik tareeqa hai jo main yahan nahi bata sakti laikin yeh bata doon kay isss ko seekh par ghuma ghuma kar lagaty hain aur bilkul tight rakhtay hain
to janab iss ko laal laal saink lain aur garam garam parathay aur shafaq sis ki bataii hoi dhanyay podinay ki chatni ya dahi podinay ki chatni aur salaad kay saath tanawal farmain.
...............................
Kabuli Pulao
Ingredients
2 cups long grain basmati rice
1 cup pomegranate
3 slices bread
1 piece ginger
10 flakes garlic
3 large onions
4 cloves
1 bayleaf
4 cardamoms
1/4 nutmeg grated
1/2 tsp shajira
4 dry red chillies halved, deseeded
150 gms Fresh tender green gram harbara
1 tbsp coriander leaves finely chopped
1 tsp mint leaves finely chopped
1 cup coconut milk (refer recipe previously
cup fresh curds
1 tbsp lemon juice
3 tbsp oil
1 tbsp ghee
salt to taste
Method
Make paste of ginger garlic Keep aside
Cut bread slices into 9-12 cubes apiece
Cut 2 onions into thin round slices
Grate one onion coarsely
Separate into rings Keep aside
Wash soak rice in salted water for 20 minutes.
Boil green gram in plenty of water to which a pinch sodabicarb has been added.
Drain when tender run under cold running water. Keep aside.
Heat a large pan add half the oil.
Add grated onion garlic-ginger paste.
Fry till oil seperates.
Add beaten curds half the chillies mint and half coriander.
Add salt to taste and keep aside.
Heat remaining oil in a heavy dekchi
Fry onion rings till light brown and crisp
Drain keep aside
Fry crotons drain and keep aside
To the same oil add shajira
Add all whole spices chillies drained rice, and stir gently for 2 minutes
Add coconut milk lemon juice salt to taste, stir gently
Add 4 cups hot water Allow to cook till almost done
Pour green gram mixture over the rice, spread in a layer
Sprinkle crotons, pomegranate remainin g coriander and mint
Sprinkle fried onions over this
Drizzle ghee over the rice
Cover and seal lid with some dough
Allow to cook on very low heat for 15 minutes
Or bake in preheated oven at 150C for 10 minutes
Break seal just before serving
Making time 1 hour
Makes 5-6 servings
Shelflife best fresh .
............................................
Paneer Manchurian
Ingredients
1/2 cup flour
1/2 tsp Chinese salt
2 tbsp cornflour
2 tbsp spring onions chopped
2 tbsp Soya sauce
3 green chillies, chopped
4 tsp ginger-garlic paste
6 garlic cloves finely chopped
200 gms homemade paneer or cottage cheese
Method
Cut the paneer into square pieces. Marinate the pieces with salt and two teaspoons of ginger-garlic paste and keep aside for 10 minutes. Mix cornflour, flour egg white, ginger-garlic paste, salt in a bowl and make a batter using little water. Dip the paneer pieces in this batter and fry in hot oil until they turn golden.
In another pan heat oil and fry the chopped garlic cloves. Now add Soya sauce spring onions, fried paneer pieces green chillies salt Chinese salt one and a half cups of water and let the ingredients simmer. Take three teaspoons of cornflour and half a cup of water and mix well. Add this to the boiling mixture and cook well until the sauce thickens. Add coriander leaves and serve hot...
............
Basil Chicken
Ingredients
1/2 kg boned chicken breasts
4 cloves garlic finely chopped
4 green onions chopped
2 tbsp peanut or olive oil
4 tiny green or red peppers finely chopped
3/4 cup finely chopped fresh basil leaves
2 tbsp fish sauce Salt to taste
Method
Put chicken breasts in the freezer for about half an hour to make it firm but not frozen. Cut chicken into slivers. Heat oil in a wok and stir-fry garlic and green onions until tender but not brown. Add peppers and cook stirring for a couple of minutes more. Add chicken and salt and sauté until cooked thoroughly. Stir in basil and fish sauce and mix carefully.
2 green chillies (chopped)
½ cup coriander leaves (finely chopped)
Salt to taste
......................
Chicken Coconut Soup
Ingredients
2 cups chicken boneless cut into cubes
1cup canned button mushrooms cut into halves
3 cups coconut milk 3 cups chicken stock
1/2 cup sweet corn canned
1 medium tomato chopped
8 peppercorns crushed
4 tbsp lemon juice 3 tbsp Soya sauce
4 spring onions finely chopped
Method
In a deep pan add chicken stock coconut milk and bring to a boil. Add the coriander leaves peppercorns and spring onions. Cook on a low flame for ten minutes. Stir and add the chicken cubes mushrooms and corns. Cook for another 15 minutes or until the chicken is tender. Add the Soya sauce lemon juice and stir gently. Garnish with green chilies and serve.
..............
Omlette Paratha
Ingredients for the Dough
2 cups Wheat flour
1 tsp salt
1 tsp oil
water to knead oil for shallow frying
Infredients for the fiLLing
4 eggs
1 tsp water
1/2 cup finely chopped onion
1 tsp finely chopped green chilli
3 tsp finely chopped coriander leaves
1 tsp salt
2 tsp oil
Method
Instructions for Parathas
Sift wheat flour and salt
Rub oil into flour with your fingers
Gradually add water and make stiff dough
Cover with a damp cloth and set aside for 30 minutes
Divide dough and stuffing into 4 equal parts Make balls and roll into chappattis
Place a portion of the filling in the centre
Gather the edges of the chappattis from all sides so as to cover the egg mixture
Press to seal
On a floured board roll out each ball into a slightly thick paratha
Shallow fry with oil until light brown
Instructions for the fiLLing
Beat eggs with water
Add onion chilli coriander leaves and salt
Stir well.
Heat oil in a pan and pour the egg mixture into it.Make an omlette
chop into very bits
Strawberry Trifle Recipe
