| Ingredients | |||||||||
| Tamarind | 1 tbsp | ||||||||
| Sonth | 2 tbsp, powdered | ||||||||
| Cumin seeds | 1 tbsp, roasted and powdered | ||||||||
| Black salt | Pinch | ||||||||
| Sugar | 1 cup | ||||||||
| Salt | to taste | ||||||||
| Water | 2 1\2 ltrs, boiled and cooled or use bottled water | ||||||||
| Mint leaves | for garnish | ||||||||
Method |
 |
||||||||
| Bring tamarind to boil in a little water. Strain the juice , discard seeds. Pour water in a large pan, add tamarind juice, sugar,cumin seed, sonth and salt and cook for ten minutes. Remove from heat and cool.Add black salt only after it has cooled comletely.Serve chilled, garnished with mint leaveshttp://dailyuniquewallpapers.blogspot.com/ | |||||||||
Showing posts with label Pakistani Recipies. Show all posts
Showing posts with label Pakistani Recipies. Show all posts
Jal Zeera
Chicken Corn Soup
Ingredients |
|
| Chi9cken | 1+1/2 kgwhole,boil,emove meat when tender,discard carcass |
| Chicken stock | 3 glasses,keep 1 cup aside |
| Cream of corn | 1 tbsp,powdered |
| White pepper | 1 small tin |
| Cornflour | 3 tbsp |
| Sugar | 1 tbsp |
| Eggs | 2 beaten |
| Whiteflour/Chicken stock cube mix | 1 tbsp |
| Sesame seed oil | few drops |
| Salt | to taste |
| Oil | 2 tbsp |
| Method | |
| In a large pan bring thew chicken stock and cream of corn to boil.When it comes to a rolling boil,add white flour/chicken stock mix,sugar ,white pepper and chicken pieces,stir to mix and pour in the oil.Just before serving dissolve the corn flour in the cup of stock set asde,and add to the soup while stirring.Cook till the soup thickens.Remove pan from heat.After 2 minutes add the beaten eggs while stirring,put the pan nack on heat till egg forms into spices.Sprinkle sesame seed oil,serve hot with soya sauce,vinegar and hot sauce. | |
 |
|
| Tip | |
| Use a wood spoon in soups thinkened with cornflour.Steel spoons will cause the soup to become thin,or prevent the soup from thickening. | |
Chicken Chow Mein
Chicken Chow Mein
Ingredients |
|
| Chicken | 1/2 kg,boneless,cubed |
| Spring onions | 1 cup,finly chopped |
| Onions | 1 medium,finly chopped |
| Cabbage | 1 medium,finly sliced |
| Capsicums | 3 finly sliced |
| Carrots | 3,julienne cut |
| Bean sprouts | 1 cup |
| Gingar/garlic paste | 1 tbsp |
| Black pepper | 1 tbsp,powdered |
| White pepper | 1 tbsp,powdered |
| Sugar | 1 tbsp |
| Chicken stock cubes | 2,crumbled |
| Cornflour | 1 tbsp |
| White flour/chicken stock cube mix | 1 tbsp |
| Noodles | 1 pkt |
| Soya sauce | 1 tbsp |
| White vinegar | 3 tbsp |
| Sesame seed oil | few drops |
| Oil | 4 tbsp |
| Salt | to taste |
| Method | |
| Marinate the chicken pieces in 1 tbsp vinegar,1 tbsp soya sauce and cornflour for half an hour.Boil noodles according to package instructions,draain and rinse in cold water,add one tbsp oil and mix,to prevent noodles from sticking ti each other.Heat oil in a karahi or work,fry onion lightly,add ginger and garlic paste,stir and add chicken.Stir fry quackly till chicken changes colour and looks cooked.then add vegetables and chicken stock cubes,flowed by soya sauce,White viegar,black and white pepper ,salt,sugar and white flour/chicken stock cube mix.Stir fry for 5 minutes,then mix in the noodles along with bean sprouts and spring onions.Sprinkle sesame seed oil. | |
 |
|
| Tip | |
| Chop and sock spring onions in cold water before adding to soup to keep them crisp. | |
Aaloo Keema Recipe
Ingredients
½ kg. minced beef250 gms. Potatoes (cut in small pieces)
2 tomatoes
1 onion (large size)
6 tbs. oil
6 whole black pepper (Kali Mirch)
6 cloves (Laung)
1 black cardamom (Bari Ilaichi))
1/4 tsp. cumin Seeds (Zeera)
1 tsp. coriander (Dhaniya) powder
1 tsp. salt (according to taste).
¼ tsp. turmeric (Haldi) powder
¾ tsp. chili (Lal Mirch) powder
1 tsp. ginger (Adrak) paste
1 tsp. garlic (Lehsan) paste
½ tsp. garam masala powder
Instructions
Finely chop the onion and sauté in oil until light brown.Add all the spices and finely chopped tomatoes.
Cook on medium heat till water is almost dried. Add mince meat mix and dry the water again.
Add 2 glasses of water cover and cook till meat is tenderized and the water dries.
Add potatoes and cook till the potatoes are soft.
Sprinkle garam masala powder. Garnish with fresh green Coriander (Dhaniya) leaves, green chilies and Ginger (Adrak) slices and lemon juice.
Serve with naan
Serving: 4 to 5 persons
All Text, photographic, graphic, audio and/or video material within this website cannot be published, broadcast, rewritten for broadcast, publication or redistributed directly or indirectly in any medium. These materials or any portion thereof may not be stored in any electronic format except for personal and non-commercial use. If you maintain a web site, you are welcome to link to the Desi Cookbook. You are not permitted to 'frame' or copy material to your site.
Fruit Yogurt
Ingredient |
|
| Yogurt | 1kg |
| Condensed milk | 1tin,398g |
| Fresh cream | 1pkt |
| Pineapple jelly powder | 1pkt |
| Pineapple cubes | 1tin |
| Gelatin powder | 1tbsp |
| Coldwater | 2tbsp |
Method |
|
| Dissolve gelatin 2 tbsp of cold water.Put the bowl in hot water and stir till gelatin dissolves.In a large servingbowl combine yogurt, pineapple jelly powder and condensed milk and beat together with a fork.Add pineapple and dissolved gelatin and whip again.Chill till it sets.One hour before serving put the yogurt in freezer to cool it further. A light delicious dessert. | |
 |
|
Totka |
|
| Mash a slice of papaya, mix with half tsp gealtin and chill till it sets.Apply to face and wash with cold water to treat freckles. | |
Subscribe to:
Posts (Atom)