Prawn (Shrimp) Stir Fry Recipe

This Prawn (Shrimp) Stir Fry recipe is for me the simplest and quickest non-vegetarian recipes to prepare. Of course there are other recipes like the chicken recipes that I have posted earlier that are also quick and easy but prawns are just so easy and they cook very quickly.

Prawn stir fry Recipe Ingredients

• Prawn (Shrimp) – 1/2 kg or 1.1 lb (shell removed and deveined)
  Tip: If you want to know more about cleaning and deveining Prawns (Shrimps) just follow the link. 
  
• Coriander (Cilantro) – 1/2 bunch
• Garlic paste – 1/4 tsp
• Ginger paste – 1/4 tsp
• Green chilly – 2 no
• Turmeric powder – 1/4 tsp
• Red chilly powder – 1 tsp
• Oil – 1 tbsp
• Salt to taste

Preparation time: 10 minutes
Cooking time: 15 minute

Method:

1. In a pan take the oil and add all the ingredients including the Prawns. Do not add the salt yet. Mix all the above ingredient.
2. Set the pan aside for 5 minutes.
3. Then put the pan on medium heat. Sauté for around 5 minutes.
4. Add salt and mix well.
5. Continue sautéing for another 8-10 minutes until the Prawns are cooked and that’s it. Prawn Stir Fry recipe is done

Serve hot as a starter or as a side dish.

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Lemon Vanilla Pound cake recipe

This Lemon Vanilla Pound cake is my first cake recipe I am posting in this blog. This I believe is the simplest of cake recipes with few ingredients.

If you just use the vanilla essence and leave out the lemon juice it will be a plain vanilla pound cake. As a variation you can also use the pineapple essence to make it a pineapple pound cake.

Ingredients:

• All-purpose flour (Maida) – 2 cups
• Powdered Sugar – 2 cups
• Unsalted butter – 2 cups (4 sticks)
  
• Pure vanilla extract or essence – 2 tsp
• Lemon juice – 1/4 cup
• Baking powder – 2 tsp
• Plain milk – 1/2 cup
• Eggs – 3 nos
• Salt – 1 tsp salt

Preparation: 15 minutes
Cooking Time: 1 hour, plus cooling

Cooking Method:

1. Preheat the oven to 400 degrees F.
2. Take a cake pan and lightly coat it with butter including the sides and dust a little flour wherever the butter is coated.
3. In a blender or mixer on high speed beat the butter and sugar until light and fluffy.
4. Then add one egg at a time into the blender beat the mixture.
5. Transfer the blender content into a mixing bowl. Now add the all-purpose flour slowly and gradually into the bowl. Keep stirring the mixture in clockwise direction using a large spoon or spatula. You can use your hand as well. Do not over mix or over beat the mixture. Just ensure that flour is mixed well enough without any lumps.
6. Finally add the Vanilla extract, Lemon juice and milk. Mix everything together. Remember Lemon Juice is just to give another flavor to the cake. You can skip it if you want to. The pound cake with only the vanilla essence is just as good and very delicious.
7. Pour this mixture into the cake pan and bake for around 45 minutes. to test if the cake is done take a toothpick or knife and insert it into the center of the cake. If it is dry and clean when you remove it from the cake then it means it is done.
8. Let the cake pan cool for 15-20 minutes.
9. Run a knife around the sides of the pan and remove the cake by inverting it and then allow it to cool if it is still hot. Then you can cut the cake into thin slices and serve.

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Coconut Burfi (Nariyal Barfi) Recipe

The Coconut Burfi recipe is one of the simplest Indian sweet recipes to prepare and a favorite among the kids.

It is made with very few ingredients that includes coconut mixed with sugar syrup flavored with cardamom (elaichi).

Ingredients:

• Fresh grated coconut – 1 cup
• Green cardamoms – 3 nos (powdered)
• Sugar – 1 cup
• All purpose flour (Maida) – 1 tbsp
• Ghee – 2 tsp

Method:

1. In a deep vessel or a pan on a low heat, take freshly grated coconut. Cook it for one minute stirring it continuously.
2. Then add sugar and keep stirring frequently for 5 minutes.
3. When the sugar melts and begins to boil, add 1 tbsp of All purpose flour (Maida).
4. Mix the contents and then add cardamom powder. Keep stirring the mixture until it thickens.
5. Add ghee and mix well.
6. In about 10 to 15 minutes the mixture will thicken to a consistency where the sugar syrup is no longer clearly visible and cannot be separated from the coconut.
7. Now move the contents into a large enough plate and spread the mixture such that the height is around 3/4th of an inch. Make sure when you spread the mixture it does not tear in between. It should all be in one piece.
8. After a few minutes while it is still hot, cut into diamond or square shaped pieces with a sharp knife.
9. Allow it to cool completely at which time each piece would have hardened and you can easily separate out the pieces and store them.

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Vegetable Pulao Recipe

Vegetable Pulao is a flavored rice recipe which includes cooking rice with vegetables and spices. Long-grained rice varieties like Basmati are the best for preparing Pulao. You can also use Sona Masoori or Jeera Samba rice. In this recipe I have also used coconut milk, mint and coriander for added aroma and flavor.

 

Ingredients for Vegetable Pulao Recipe

• 2 1/2 cup Basmati
• 2 Onions (long slices)
• 2 Big Tomatoes
• 15-20 Beans (cut into 1 inch pieces)
• 2-3 Carrots (cut into pieces)
• 1 1/2 cup Cauliflower
• 1 cup Peas
• 1 tbsp Mint leaves (chopped)
• 1 tbsp Coriander leaves
• 1/3 cup Oil
• 2 Bay leaves
• 1 inch Cinnamon stick
• 4 Cloves
• 1 1/2 tsp Kasuri methi (dry Fenugreek leaves)
• 3 Marathi Moggu (What’s this)
• 1 Star Anise
• 3 Cardamom
• 1 1/2 cup Coconut milk
  TIP: If you don’t have canned coconut milk you can prepare it yourself. Grate one coconut. In a blender grind the grated coconut with one cup of lukewarm water for a few minutes. Then strain through a fine sieve to get the coconut milk.
• Salt to taste

Grind the following ingredients into a thick paste:

• 20-22 Green Chilies
• 1 hand full of Mint (Pudina) leaves
• 1 hand full of coriander (Cilantro) leaves
• 1 inch cinnamon stick
• 6 Cloves
• 1/2 tsp Peppercorn
• 1/4 tsp Turmeric powder
• 2 tbsp Dhania (Coriander) powder
• 1/2 medium sized Onion
• 4 tbsp Ginger Garlic paste 

Prep time: 15 min

Cook time: 30 min

Serving: 4 people

Vegetable Pulao Recipe Cooking Method

1. First wash and soak the Basmati rice for 10 to 15 minutes.
2. Take a pressure cooker or deep pan. Add oil and when it is hot add Bay leaves, Cinnamon stick, Cloves, Kasuri methi, Marathi Moggu, Star Anise and Cardamom.
3. After a minute or so add onion and sauté for 3 minutes.
4. Then put all the vegetables and 1 tsp salt.  Cook for 6 minutes.
5. Add tomatoes and cook them till they are mushy or pulpy.
6. Then put the paste that was prepared earlier and mix well.
7. Cover and cook on simmer till oil separates.
8. Add coconut milk and 2 cups of water required for the rice to be cooked.
9. When the contents come to a boil. Taste the liquid and add salt if required.
10. Now add rice, mint leaves and coriander leaves.
11. Close the lid and cook till you hear 1 whistle (pressure release) if your using a pressure cooker. If you are using a deep pan then cook till most of the water dries up. You will know the rice is done when you press a grain between your thumb and index finger and it squishes completely. And you are done!

Serve piping hot Vegetable Pulao with tomato, onion and cucumber raita.

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Peas Rice Recipe with spices

The Peas Rice recipe has long been prepared in our household for generations. I learnt this from my mother. Traditionally it used to be prepared with broken rice. But I have used basmati rice.

Peas Rice Recipe Ingredients

• Rice – 2 1/2 cups
• Green chilly – 15 nos (split lengthwise)
• Tomatoes – 2 (medium sized)
• Onion – 2 nos (Big sized chopped length wise)
• Garlic – 8 nos (crushed)
• Ginger – 1 inch (crushed)
• Coriander leaves – 1/2 cup (chopped)
• Mint leaves – 1/2 cup (chopped)
• Peas – 1 cup
• Clove and Cinnamon powder - 1 tsp
• Bay leaf – 1 nos
• Star Anise – 1 nos
• Cardamom – 3 nos
• Marathi Moggu – 2 nos
• Kasuri methi – 1 tsp
• Turmeric powder – 1/4 tsp
• Oil – 1/3 cup
• Salt to taste

Peas Rice Recipe Cooking Method

1. Wash the rice and soak it in water for 10 minutes.
2. Take a rice cooker and add oil. When oil is heated put all the spices (Bay leaf, Star Anise, Cardamom, Marathi Moggu, Kasuri methi) in.
3. Add crushed ginger and crushed garlic. Sauté for 4 minute.
4. Then add onion,green chilly and sauté for 5 more minutes.
5. Now add coriander and mint leaves, mix well and cook for 2 additional minutes.
6. Then add tomatoes and turmeric. Cook till the tomatoes are mushy.
7. Add peas and mix well. Cook for 4 minutes and add water.
8. Bring it to boil and add salt.
9. Put rice and clove & cinnamon powder.
10. Now close the cooker lid and cook till your hear 1 whistle.

Serve hot with raitha or pudina chutney! Also try out other Rice recipes.

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Mutter (Matar) Paneer Recipe (Peas & Indian Cheese Recipe)

This paneer recipe needs no introduction. It is a very popular north indian recipe made with peas (mutter/mattar) and indian Cottage Cheese (Paneer) into a rich creamy gravy.

This is among my 3 most favorite paneer recipes. The other 2 being Palak Paneer recipe and Paneer Butter Masala recipe. If this is not your favorite yet then try this recipe and it will become one.

Ingredients for Mutter Paneer Recipe:

• Paneer – 250gms
• Mutter (Peas) – 1 1/4 cup
• Green chilly – 2 no
• Onion – 1 (medium)
• Tomato – 2 (medium)
• Ghee – 2 tbsp
• Butter – 1 tbsp
• Oil – 1 tbsp
• Jeera (cumin) – 1tsp
• Chilly powder – 1tsp
• Poppy seeds (Khas Khas) – 1 tbsp
• Garam Masala powder – 2 tsp
• Ginger Garlic paste – 1 tbsp
• Cashew nuts – 5 no
• Kasuri methi (fenugreek leaves) – 1 tsp
• Sugar – 1 tsp
• Turmeric powder – 1/4 tsp
• Food color (a pinch)
• Salt to taste
• Coriander leaves for garnish

Cooking Method for Mutter Paneer Recipe:

1. Take oil in a pan. Add onion and fry lightly.
2. Then put green chilly, ginger garlic paste, jeera, poppy seeds, kasuri methi, cashew and fry till you get aroma of poppy seeds.
3. Remove the pan from heat and add 1/2 cup of water and set aside for 30 minutes. Now grind the contents in to a paste.
4. Blanch the tomatoes in hot water, remove the skin and make puree out of it .
5. Cut the paneer into cubes and roast them with little ghee in a pan. When the paneer cubes turn light golden brown remove them from heat and set them aside in little warm water so that they stay soft and tender.
6. In the same pan in which you fried the paneer, add the paste from step 3 and sauté for 3 minutes.
7. Then add tomato puree, mix well and cook for 3 more minutes.
8. Now put chilly powder, turmeric powder, garam masala  powder, food color and butter. Mix the contents well.
9. At this stage add mutter. If you are using fresh mutter from the shell, boil them for a few minutes in water and then add them. If you are using frozen mutter, you can add them without cooking. Cook the contents till the oil begins to separate.
10. Then add 1 cup of water, sugar, salt and bring it to boil.
11. Now add paneer and cook for five more minutes and the recipe is done

Garnish with coriander leaves and serve hot with paratha, naan, chapati, poori and any other kind of indian bread. You can also serve it as a gravy item for jeera rice and ghee rice.

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Insane(Sand)wiches!!!

It’s a cell phone…no wait…it is a toy phone… no no wait….it is a SANDWICH !!! Yes you read it right. It is a sandwich in the form of a cell phone. Who says a sandwich should merely be two slices of bread separated  by some cheese and meat or veggies. It can be a work of art.



I found these photos on a website completely and solely dedicated to showcasing world’s craziest  sandwich constructions. Check out the website for more bizarre sandwiches which is rightly called insanewiches.com
Images courtesy insanewiches.com

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Gajar halwa Recipe (Carrot halva)

Gajar ka halwa (Carrot pudding) recipe is a delicious Indian dessert recipe made with grated carrot, milk, khoya and loaded with nuts and dried fruits. It is one of the most popular recipes in most Indian wedding ceremonies and family occasions served as dessert with scoops of vanilla ice cream. This recipe also forms an integral part of many Indian festivals.

Ingredients for Gajar halwa Recipe:

• Carrot - 1 kg
• Milk - 1 1/2 cup
• Khoya or mawa (Use Ricotta cheese to make Khoya. See below.) - 1/2 cup 
  
• Sugar - 1 1/2 cup (as per taste)
• Ghee - 1/2 cup
• Cardamom - 35 no
• Arrowroot powder – 2 tbsp
• Cashew nut - 1/2 cup
• Raisin - 1/2 cup
• Food color as required

Preparation:

• Grate the carrot and set aside.
• Peel the skin of 25 cardamoms. Take the peeled cardamom with the unpeeled ones in a blender. Add 2 tsp of sugar to the the blender and made powder.
• Cooking Tip: Home made Khoya/Mawa from Ricotta cheese
  In a heavy bottom pan cook the ricotta cheese on medium heat. Stir frequently until all the liquid evaporates. Now you are left with crumbled Khoya or Mawa which you can use for this recipe.

Cooking Method for Gajar halwa Recipe

1. Take a non stick pan or kadai. Put grated carrot and fry for around 8 minutes on low heat.
2. Then add milk and cook on medium heat till it is fully absorbed while stirring frequently.
3. Add khoya (Ricotta cheese) and cook till the khoya blends fully into the carrot. This usually takes about 15 minutes.
4. Now add sugar and mix well until the sugar melts.
5. Add ghee and mix well and cook for another 5 minutes.
6. Add the arrowroot powder and mix well. As you mix you will observe that the contents are now become a little sticky which is when you know the recipe is almost ready.
7. Meanwhile in another pan fry the cashew nuts and raisin for a couple of minutes in a little ghee and add it to the carrot mixture.
8. At this stage add the cardamom & sugar powder and mix well.

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Spicy Hyderabadi Chicken 65 Recipe

Chicken 65 is a very popular Hyderabadi deep fried chicken recipe. Like most of us I too am not sure how this recipe got its name primarily because there are so many stories to it.

One story claims that a hotelier prepared the Chicken 65 recipe with1 kilo of chicken using 65 chilies. Another attributes the number 65 to the year when the recipe was introduced and yet another attributes 65 to the age of chicken in days. What ever the story, there is no denying that this recipe is hot and spicy delicious. So without further ado lets get started.

Ingredients for Chicken 65 Recipe:

• Boneless chicken – 1/2 kg
• Egg – 1 no
• Ginger-Garlic paste – 1 tbsp
• Red chilly powder  – 1 tsp
• Red food color – 2 pinch
• Corn flour – 2 tbsp
• Green chilly – 8 no (split)
• Curry leaves – 10 no
• Ginger finely chopped –1 tbsp
• Curd/Yogurt – 1 1/2 cup
• Ajinomoto – 1 pinch
• Black Pepper powder – 1/2 tsp
• Coriander leaves for garnish
• Oil for deep frying
• Salt to taste
  

Cooking Method for Chicken 65 Recipe:

1. Take a bowl. Add ginger garlic paste, food color, salt, chilly powder, corn-flour, egg, chicken and mix well. Set aside this marinate for half an hour.
2. Take a heavy bottom deep frying pan with sufficient oil.
3. When oil is hot, fry the chicken pieces in batches and set aside.
4. Take another nonstick pan. Put 2 tbsp oil, add finely chopped ginger and fry for 2 min.
5. Put green chilies and sauté for another 2 minutes. Then put curry leaves and fry till curry leaves turn crispy.
6. Add yogurt and cook for a couple of more minutes. When the curd starts to bubble, add salt, ajinomoto , food color and then add the fried chicken. Now increase the heat and mix well.
7. Once you see that the chicken has absorbed 3/4th of the curd, add pepper and mix well.
8. Continue tossing the chicken slowly without breaking them into smaller pieces. I would recommend using a wooden spatula. Toss the chicken until all the curd is absorbed and you are left with almost dry chicken pieces.
9. Garnish with coriander leaves and serve hot.

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Palak Paneer Recipe (Spinach Cheese Curry)

Palak Paneer Recipe is a traditional North Indian recipe made from cooked spinach (Palak) and soft  Indian cottage cheese (Paneer). Being an integral part of the Punjabi cuisine, this Paneer recipe consists of small soft Paneer cubes cooked in a Palak based creamy gravy or curry with onion, tomatoes and cumin.

As for the health benefits of Palak, we all know that it is considered a rich source of iron and calcium. In fact researchers have identified at least 13 different flavonoid compounds in spinach that function as antioxidants and as anti-cancer agents especially against Prostate and Ovarian cancers. There are many more health benefits of spinach but that's for another time. For now lets get started with the recipe.

Palak Paneer Recipe Ingredients:

• Palak (spinach) – 2 big bunches
• Paneer – 250gms
• Onion – 2 nos (medium sized; 1 whole used for puree and the other finely chopped)
• Tomatoes – 2 nos
• Coriander leaves – 1 handful
• Ginger garlic paste – 1tsp
• Green chilli – 3 nos
• Oil – 3 tbsp
• Ghee (clarified butter) – 1 tbsp
• Cumin seeds (jeera) –1tsp
• Garam masala (cinnamon and clove powder) – 1/2 tsp
• Bay leaf – 1 no
• Cardamom – 1 no
• Fresh cream (Doodh malai) – 2 tbsp
• Sugar – 1 tsp
• Kasuri methi (Fenugreek) leaves – 1 tsp
• Dhaniya powder (coriander powder) –1 tsp
• Chilly powder – 1 tsp
• Salt to taste

Preparation Time: 15 minutes
Cooking Time: 45 minutes

Cooking Method for Palak Paneer recipe:

1. Blanch Tomato: Take a  vessel, add a liter of water bring it to boil. Put tomato and cook for 8 minutes. Take out the tomato and allow it to cool. Then remove the skin and grind it to a paste and set aside.
2. Blanch Spinach: In the same water, cook palak and coriander leaves. Add a pinch of salt so that the color of Spinach remains intact. Let it cook for 3 minutes. Remove the palak and coriander into a separate container. Set the water aside for later use.
3. Make a puree of the cooked spinach with coriander leaves in a blender.
4. Also make a puree of one medium sized onion with 3 green chillies.
5. Take another vessel or kadai on medium heat. Add oil and then when it is hot add paneer cubes. Fry for 4 minutes. Take the paneer cubes out of the vessel and soak in warm water. This ensures that the paneer stays soft and tender.
6. In the same vessel or kadai in which you fried paneer with the same oil, add jeera seeds. When it starts to crackle add one finely chopped onion. Sauté till golden brown.
7. Add onion and chilly paste and fry for 4 minutes on medium heat.
8. Then add chilly powder and coriander powder. Mix well for a minute. Add tomato puree and cook for 5 more minutes on low heat.
9. Then add palak and coriander paste and cook for 6 additional minutes.
10. Add fried paneer, salt to taste and add little water that was used for cooking the palak. Cook for 10 minutes until gravy like consistency. Add more water if needed.
11. Now add cream, kasuri methi leaves, garam masala and ghee. Mix well and cook for 3 more minutes.

Serve hot with rotis, naan or rice.

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Spicy Prawn Curry recipe

The traditional Bengali, Goan and the Kerala prawn curry recipes involve use of coconut with ginger and/or garlic. This prawn curry recipe is a variation without these ingredients yet very delicious and flavorful. It goes very well with plain rice, jeera rice and ghee rice.

Prawn Curry Recipe Ingredients:

• Prawns (Shrimp) – 1 lb or 1/2 kg (cleaned and deveined)
• Onion (Medium sized) – 2 nos
• Coriander leaves – 3 tbsp (finely chopped)
• Curry leaves – 20 nos
• Mustard seeds – 1/2 tsp
• Home made Sambar powder – 1 1/2 tbsp
• Dhania or Coriander powder – 1 tbsp
• Pepper powder – 1 tsp
• Turmeric Powder – 1/4 tsp
• Oil – 3 tbsp
• Salt to taste
• Water – 1 cup

Prawn Curry Recipe Cooking Method:

1. Heat oil in a kadai or pan. Add mustard seeds.
2. When it starts to crackle, add onion and curry leaves.
3. Fry the onion till it is translucent then put the prawns or shrimp and let it cook for 10 minutes on low heat.
4. Then add coriander leaves and stir the mixture for 2 minutes.
5. Meanwhile take a separate bowl with 1 cup water. Add sambar powder, dhania or coriander  powder, pepper powder, turmeric powder and mix well.
6. Then pour this water and spice mixture in to the pan containing the prawns and add salt.
7. Cook the shrimp for a few minutes until you get the gravy consistency and you are done.

Serve hot with Jeera rice, Ghee rice or plain rice.

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Chicken Marengo (Chiken Maringow)

• Ingredients
  
• Butter 1 tbsp
• Virgin Olive Oil 2 tbsp
• Onion(sliced) 1
• Garlic Cloves 2
• Chicken thighs(Skinned) 12
• All-Purpose Flour 2 tbsp
• Grape Juice 1 cup
• Caned Toamtoes(crushed) 400 gms
• Tomatoe Paste 1 tbsp
• Sugar 1 tsp
• Salt & Ground Pepper to taste
• Prawns(Peeled) 225 gms
• Fresh Coriander(chopped)1/4 cup

2  Method

1. Melt butter with oil in a large flame proof casse-role, add onion & garlic, & saute gently until soft.
2. Add chicken & sprinkle flour, then saute over moderate heat, turning chicken constantly, until it is golden brown on all sides.
3. Add grape juice and stir to loosen the sediments from the pan,then add tomatoes and bring to a boil, stirring.
4. Lower heat and add tomato paste, sugar, and salt and pepper to taste.
5. Cover & simmer for 40 minutes.
6. Add prawns to the pan, stir well until coated in sauce, and heat through for a few minutes.
7. Remove pan from heat and stir in coriander.
8. Taste for seasoning.
9. Serve hot, straight from the casserole.

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White Chicken Qorma(Wite Chiken Korma)

•  Ingredients
• Chicken 1 cut into 8 pieces
• Oil or ghee 3/4 cup
• Yoghurt 250 gm
• Cardamom 2
• Cardamom 1
• Cloves 2
• Salt to taste
• Red chilli powder 1 tsp
• Ginger, garlic paste 1 tbsp
• Onion 1
• Cinnamon 1
• Almonds 50 gms
• Nutmeg 1
• Cream as required

2   Method

1. Add onion and yoghurt in a blender, mix salt, red chilli powder, ginger and garlic in yoghurt and blend well.
2. Then heat oil or ghee in a saucepan, add cardamoms, cloves, cinnamon and nutmeg and fry a little.
3. Then add yoghurt mixture in the saucepan and roast well.
4. Now add chicken and cover and cook on low flame till chicken tenderizes and when oil/ghee floats on top, sprinkle sloced almonds and simmer on low flame.
5. Add cream and serve hot.

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Chicken Mashrooms (Chiken Mashrums)

• Ingredients
  
• Olive oil 2 tbsps
• Chicken, cut into 10 serving pieces 1 1/2 kg
• Salt 1/2 tsp
• Freshly ground black pepper
• Small button mushrooms 1/2 pound
• Garlic finely chopped 1 tbsp
• Vinegar 1/2 cup
• Chicken stock quarter cup
• Juice of lemon 1
• Parsley leaves chopped 4 tbsps

2  Method

1. Heat olive oil in a heavy skillet.
2. Sprinkle the chicken with salt and pepper.
3. Put the chicken in the skillet in one layer and skin down.
4. Cook, uncovered, until brown, about 10 minutes.
5. Add the mushrooms.
6. Turn the chicken and cook for another 5 minutes.
7. Remove all fat from the skillet.
8. With the chicken in the skillet, add the garlic and stir.
9. Add the vinegar and stock.
10. Bring to a boil.
11. Add the lemon juice.
12. Sprinkle the chicken with parsley.
13. Cover and cook for five minutes.
14. You want about half cup of liquid.
15. If there is more than that in the pan, reduce it over high heat.

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Spicy Chops (Spesy Chopps)

• Ingredients
  
• Mutton or Lamb Chops 1 kg
• Red chilies whole 8
• Whole black pepper corns 1 tsp
• Cloves of garlic 12
• Ginger 1 small piece
• Lemons 2
• Onions,sliced 1 medium size
• Green chilies chopped 2
• Fresh coriander chopped 1 bunch
• Salt to taste
• Oil for cooking

2 Method

1. Grind red chilies, black peppercorns, garlic and ginger to a smooth paste.
2. Heat oil in a pan, golden fry the onions.
3. Add salt and chops, cover and cook on low heat.
4. When the chops get tender add the chilies and garlic and ginger paste to it and stir.
5. Squeeze lemon juice on the chops and leave to cook for another 10-15 minutes.
6. Sprinkle chopped coriander and green chilies on top before serving.

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Apple Jelly (Aple Jely)

 Ingredients

1 1/2 Kgs cooking Apples (Seb)
1 1/2 pints Water (6 teacups)
2 Cloves (Lavang)
Sugar (Cheeni)
juice of half Lemon (Nimbu)

Method:

• Cut the apples in quarters and boil them in water with cloves till they become soft.
• Drain through a muslin cloth.
• Measure the juice and allow 2 cups sugar to each pint of juice.
• Heat the juice, add the sugar and lemon juice and stir till dissolved.
• Boil on a hot fire until the syrup sets quickly when tested on a cold plate.
• Cool and pour into clean and dry jars.

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Saag Chicken (Sag Chiken)

Ingredients

Skinned chicken pieces - 3 lbs
Garlic pods(mined) - 5 nos
Onions(large & minced0 - 2 nos
Tomatoes(large & crushed) - 2 nos
Ginger(minced) - 1" piece
Milk - 4 tbsp
Spinach(Paalak/Cheera)
(chopped) - 4 bunches
Butter - 2 tbsp
Cayenne powder - 1/2 tsp
Coriander powder - 1/2 tsp
Turmeric powder - 1/2 tsp
Cardamom(Elakka) - 2 nos
Cloves(Grambu) -2 nos
Oil - 7 tbsp
Garam masala - 1 tsp
Salt - 1/2 tsp
Method

Fry the chicken lightly in 4 tbsp of oil for 3-4 minutes until light brown and set aside.

2)Put the spinach in a deep pan along with 1/4 cup water and bring to boil and remove from heat.

3)When cool, grind in blender and set aside.

4)Heat the remaining oil and add ginger, garlic and onions until lightly
brown.

5)Add tomatoes, salt, cayenne, coriander powder, turmeric, cloves and cardamom.

6)Sprinkle 1 tbsp of water. Cook for 10 minutes on low heat.

7)Add chicken and milk.

8)Simmer until the chicken is tender.

9)Add spinach and garam masala. Cook until spinach starts sticking to pan. Remove from heat.

10)Add butter and cover until ready to serve.
 

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5 Foods for Lower Cholesterol

The Total cholesterol in our body is a combination of HDL and LDL. HDL is the good cholesterol while LDL is the bad one. The acronym "LDL" stands for low-density lipoprotein. When this number gets elevated, fatty substances called plaque have a tendency to stick to the inside of arterial walls.

This in turn can lead to coronary heart disease and in the worst of cases, it can be fatal. That is why it is important to lower LDL, which can be done by including these food items in you regular diet..

Fish:

They contain Omega-3 Fatty acids which are known to stabilize heart rhythms, lower cholesterol and triglycerides, and reduce inflammation in the arteries. One recent study claimed that there is 17 percent less risk of dying from cardiovascular disease by consuming just half a serving weekly.

Olives and Olive oil:

They contain mono-saturated fat which is good for the heart while other types of oils contain saturated fat. Also antioxidants called Polyphenols contained in Olives help reduce inflammation in the blood vessels, improving cholesterol.

Tomatoes:

The lycopene in tomatoes, a powerful antioxidant in the cartenoid family, protects against heart disease by preventing the oxidation of LDL cholesterol. Cooking tip: Because cooking releases lycopene from tomatoes, you'll reap greater reward from sauce, rather than raw tomatoes.

Apples:

The antioxidants in apples and apple juice delay the breakdown of LDL cholesterol by about 20 percent. Also Apple's antioxidants mimic statins, stimulating the liver to remove harmful LDL cholesterol from the blood.

Go Nuts!:

Nuts sure have a lot of fat, but  its the good mono-saturated & polyunsaturated varieties which help to lower cholesterol while protecting your heart. This is possible because nuts offer fiber, protein, vitamin E, magnesium, b vitamins, and potassium

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Afghani Birriyani (Afghaane Biriyane)

 Ingredients 

- 1 kg. lamb meat on the bone, cut into large pieces.
- 5 cloves
- 1large cinnamon stick
- 2 tsp. salt
- 1tbsp. ginger paste
- 1 tbsp. garlic paste
- 8 cups water
- 3 cups good quality saila rice
- 3/4 cup cooking oil
- 1 large onion skinned and thinly sliced
- 1 inch piece cinnamon stick
- 6 cloves
- 8-10 green cardamoms
- 1 tsp. cumin
- 3-4 carrots, peeled and grated
- 1\2 cup green raisins
- 1\2 cup pine nuts

Method


1. Wash meat thoroughly under cold water tap. Place the meat, cinnamon, cloves, salt, water, garlic and ginger in a large heavy based sauce pan. Bring to boil and skim off any scum that rises to the top. Reduce the heat, cover and allow to boil gently for 40 to 45 minutes until the meat is tender.
2. Meanwhile, put the rice in a sieve and wash it thoroughly under running cold tap until the water runs clear. Soak in plenty of water for 11\2 hours. Drain in a sieve and let it stand for a minute or two.
3. Fry the nuts, raisins and carrots separately in 2 tablespoons of oil in a small frying pan. keep aside.
2. Heat oil in a large heavy based pan, add the onion and while stirring frequently fry for 3-5 minutes. Add cinnamon stick, cloves, green cardamoms, cumin, meat and 6 cups of stock, add water if necessary to make 6 cups. Bring to boil and add the rice to it. Carefully stir once. Cover and reduce the heat to medium and cook for 7-10 minutes. Gently stir the rice. (Do not stir to hard otherwise the rice will break.) Put a layer of carrot, raisins and pine nuts on the top of the rice. Cover with a tight fitting lid, reduce the heat to very low and allow to cook for another 7 - 10 minutes until rice is tender.
Fluff up the rice with a fork, then transfer it into to a heated serving dish. 
Serve with Raita.

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Mixed Pickle (Mixd Pikle)

Ingredients


- 2 kg. raw mangoes
- 1\4 kg lemons
- 1\4 kg green chilies
- 1 kg. mixed vegetables such as carrots, peas, turnips and cauliflower
- 2 1\2 to 3 liters mustard oil
- 1\4 cup. salt
- 2 cups aniseed (saunf)
- 2 tbsp. turmeric
- 2 cup nigella seeds (kalonji)
- 2 cup fenugreek seeds (methre)
- 1\2 cup red chili powder or (according to the taste.)
Method


1. Wash and pat dry all the vegetables. Cut the mangoes into half, remove seed and then cut into 11\2 inch sized pieces. Cut the lemons into half and slit the chilies carefully into half, leaving them still held together at the stalk. Peel the carrots and cut them into 2 inches long sticks. Peel and slice the turnip. Break the cauliflower into medium sized floret. Remove the peppery covering of the garlic and leave them whole.
2. Divide the salt into two parts. Place mangoes, lemons, garlic and chilies in a large bowl, sprinkle one part of the salt, mix well , cover and leave to marinate over night.
3.Next day gently squeeze out all the water released by the vegetables, taking care not to squeeze the juice from the lemons.
5. Place the carrots, peas, turnip and cauliflower in bowl, pour vinegar over it and mix well. Keep aside for 2-3 hours.
6. Strain the liquid from the vegetables and bring to a boil, put the vegetables and cook just for 2 minutes. Remove the vegetables with a slotted spoon and put them in a tray to cool completely.
7. Heat mustard oil to smoking point, remove from heat and leave it to cool. Mix all the spice ingredients and remaining salt with enough oil just to bind the spices.
8. Stuff the green chilies with the spice mixture. Rub gently the rest of the mixture over the mangoes, lemons and other vegetables.
9. Place the mango mixture in an earthenware jar, Mix thoroughly with hands.
10. Pour in the remaining oil. The oil should cover the vegetables by about 2.5 cm (1 inch).
11. Cover the jar with a muslin cloth and keep it in an airing place.        
12. Stir the contents of the jar for the first two weeks at least once a day. Do this to ensure that all pieces are completely dipped in the oil.
Note: In most of the Pakistani pickles, salt and oil are used as preservatives.

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Egg Sandwitch (Eg Sandvitch)

Ingredients

- 2 hard boiled eggs, sliced
- 2 tbsp. butter
- 4 tbsp. mayonnaise
- salt and freshly milled pepper
- 8 large slices of white bread

Method


1. Mash the eggs with a fork or place in a food processor and pulse once or twice. Transfer to a medium bowl, add butter and mayonnaise. Stir well with a fork to blend the ingredients. Season well with salt and pepper. 
2. Spread 4 slices of bread with a thin layer of mayonnaise. Spread the remaining 4 slices with good amount of egg filling, top with the mayonnaise slices and press gently. Remove crust and cut each sandwich 2 into triangles.
3. Serve with french fries.  
Serves: 4

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Baingan k Kabab (Kabab of Eggplant)

Ingredients:

2	large eggplant, baigaan
1	medium Onions
2	cloves garlic (crushed)
1\2	cup bread crumbs
2	tablespoon coriander leaves, chopped
1\2	cup cheese, grated
1\4	cup flour
1	teaspoon salt
1\2	teaspoon pepper
-	- bread crumbs for coating
-	- oil for frying
1	- egg, beaten

Method:
1.Spike each baingan and onion with a fork and hold it over the burner to char the skin or alternatively place them under a hot grill. Turn the baingans a few times to make sure that the skin is completely charred and the flesh is soft.
2. Place baingan and onion in a bowl and wait until cool enough to handle. Carefully remove the charred skin, cut off the stalk of baingan and finely chop the flesh. Remove the excess moisture from baingan by pressing the flesh between the palms.
3. Combine baingan, onion, garlic, bread crumbs, coriander leaves, cheese, flour, salt and pepper. Mix well to combine.
4. Shape into rounds of desired size. Dip kababs first in beaten egg, then coat with bread crumbs.
5. Heat oil in a frying pan and fry 3-4 kababs at a time.
6. Serve hot.

This recipe serves 6 people.
Preparation Time: 10 minutes.
Cooking Time: 30 minutes.

Serving Options:
Serve Hot
Try Raita with this dish.

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Chum Chum (Chumm Chumm)

-Ingredients

4 litter milk
- 1 kg sugar
- 10 g alum(phutkari)
- 1/2 tsp. saffron
- 10 almonds
- 10 pistachio nuts
- few drops of kewra essence

  Method
1. Heat the milk in a deep pan over high flame to boiling point. Add the alum powder to curdle. Remove it from the flame quickly otherwise the cheese will become hard. Pour it into the muslin bag or a thin cloth & allow to drain water. Press the bag & leave to drain for several hours.
2. Add saffron powder in the paneer. Mix it well & make small triangular chum chum.
3. Boil sugar in 2 1/2 cups of water to prepare solution (aik tar ka sheera). Carefully drop in the chum chum
4. Cook for half an hour over low flame.
5. Put the chum chum in a plate and make cream circles in their center. Garnish with sliced pistachio nuts and kewra essence.

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Doodhi ka Halwa (Dodhe ka Halwaa)

 Ingredients

- 250 g. suji (semolina)
- 250 g. sugar
- 150 g. ghee
- 6-8 cardamom

Doodhi is an extract juice of Suji or semolina.
To make doodhi, put Suji in a small saucepan add sufficient water and soak for at least 3 hours.
Wet a large  piece of muslin and tie it securely over the top of a small bowl.  
Place small amount of soaked suji on the wet muslin, pour little water at a time and rub vigorously with your palm and fist. Extract all juice and discard the residue, (phok).
Place this juice (doodhi) at room temperature for several hours or until the thick milk settle down at the bottom of the pan and clear water floats on the top. Carefully Drain off the clear water from the top.
Method


1. Put sugar, half cup of water, ghee and cardamoms in a karahi or heavy based sauce pan.
2. Stirring constantly cook over low heat until a thick and light brown syrup is formed. Stand well back, in case of spluttering, and pour immediately the juice (doodhi).
3. Stirring constantly fry (bhuna) till ghee float on the top.
4. Garnish with melon seeds, grated Coconut, Pistachio and almonds. Serve hot.
Can be stored in refrigerator for a month. 
Origin of this recipe is Kalabagh district Mianwali.
This delicious dish is used in Mianwali, lakki Marwat, Bannu, kohat, Karak and Attock districts
of Pakistan.
Doodhi ka halwa can serve as a breakfast and as a sweet dish with meal.

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Sheer Khurma (Sher Khorma)

Ingredients 

- 225g basmati rice
- 400ml water
- 200g gur (break into small pieces)
-1\4 cup ghee
- 1 tsp. aniseed
- 8 green cardamom seeds,
crushed
- 4 cloves
- 100g blanched almonds, cut into slivers
- 50g unsalted pistachio nuts, cut into slivers
- 25g green raisins
- 1tsp. lemon juice

 Method

1. Rinse rice in a sieve under the running water, then soak it in cold water for 30 minutes. Drain.
2. Put water and gur in a pan and bring to boil. Boil for two minutes, then remove from heat and strain.
3. In another heavy based pan heat ghee, add cardamom, aniseed and clove. Stirring all the time, fry these for couple of minutes. Stand well back, in case of spluttering, and add rice along with syrup. Bring to boil, then reduce heat to low.
4. Add almonds, pistachio nuts, green raisins and lemon juice. Stir just once, cover with a tight fitting lid and cook for 20 minutes until syrup is completely absorbed.

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Sohan Halwa (Sohann Halwaa)

-Ingredients

225g basmati rice
- 400ml water
- 200g gur (break into small pieces)
-1\4 cup ghee
- 1 tsp. aniseed
- 8 green cardamom seeds,
crushed
- 4 cloves
- 100g blanched almonds, cut into slivers
- 50g unsalted pistachio nuts, cut into slivers
- 25g green raisins
- 1tsp. lemon juice

Method  

1. Rinse rice in a sieve under the running water, then soak it in cold water for 30 minutes. Drain.
2. Put water and gur in a pan and bring to boil. Boil for two minutes, then remove from heat and strain.
3. In another heavy based pan heat ghee, add cardamom, aniseed and clove. Stirring all the time, fry these for couple of minutes. Stand well back, in case of spluttering, and add rice along with syrup. Bring to boil, then reduce heat to low.
4. Add almonds, pistachio nuts, green raisins and lemon juice. Stir just once, cover with a tight fitting lid and cook for 20 minutes until syrup is completely absorbed.

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Sohan Halwa

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Egg And Potato Curry (Eg and Potatow Cury)

Ingredients:

6	- eggs
4	medium potatoes
1/2	cup oil
1	- onions, roughly chopped
1	tablespoon ginger paste
1	tablespoon garlic paste
1	teaspoon salt
1/4	teaspoon turmeric
1	teaspoon red chili powder
2	teaspoon coriander powder
.5-.75	cup water
1	teaspoon garam masala

Method:
1. Peel and cut the potatoes into large cubes and keep them in cold tap water.
2. Heat oil in a saucepan add onions and fry for 5-8 minutes, until transparent but not brown.
3. Add garlic and ginger, stirring constantly, fry for about 5 minutes, add 3-4 tablespoons of water to prevent the gravy from burning.
4. Add salt, chile powder, turmeric, coriander powder and 3-4 tablespoons of water. Fry the onion mixture for 3-5 minutes.
5. Add potatoes and stir the contents until the spices coat the potatoes well. Add water, cover and cook over low heat for about 15-20 minutes or until the potatoes are tender but not very soft. Add two cups of water, bring to boil and simmer for 5 minutes on low heat.
6. Meanwhile hard boil the eggs, peel and quarter.
7. Add garam masala, coriander leaves and green chilies to the potato curry, stir gently and transfer to serving dish. Add boiled eggs and serve.
8. Serve with chapati or paratha and mixed pickle. once

This recipe serves 6 people.
Preparation Time: 10 minutes.
Cooking Time: 25 minutes.

Serving Options:
Serve Hot
Try it with Naan or Routi

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Murgh Kali Mirch (Murrgh Kaali Mirach)

 Ingredients

- 1- medium Chicken
- 1 tsp-fresh Ginger paste
- 1 tsp-fresh Garlic paste
- 2 tsp-coarsely ground black pepper corns
- 1 tsp-white pepper powder
- 3 tbsp-oil
- 1/2 cup-water
- 2 tbsp-lemon juice
- 3-green chillies-slit lenghtwise
- salt to taste

 Method

1. Mix together ginger & garlic pastes. Add salt, black pepper and white pepper.

2. Rub the paste on the chicken pieces. Leave aside for one hour.

3. Heat oil in kadhai and add the chicken pieces

4. Stir fry for 10-15 minutes.

5. Lower the heat and add the green chillies and water.

6. Simmer until chicken is tender.

7. Add lemon juice and serve hot.

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