Friday, 21 November 2014

Chicken Mangolien


  • Boneless chicken 1/2 kg  cut in 2 inches pieces.
  • Egg white 1.
  • Salt 1/2 tea spoon.
  • Black pepper powder 1 tea spoon.
  • Sugar 1 table spoon.
  • Oyster sauce 1 table spoon.
  • Red chili 2 tea spoon.
  • Soy sauce 1 table spoon.
  • Garlic paste 1 tea spoon.
  • Red pepper 1 tea spoon.
  • Green onion 5.
  • Vinegar 1 table spoon.
  • Corn flour 1/2 cup.
  • Sweet corn 1 tin.
  • Salt 1 tea spoon.
  • Oil for fry.
How to cook:
  1. Heat 1/2 cup oil in a pan and put in the chicken.
  2. Add garlic, salt ,red pepper and cook for 8-10 minutes.
  3. Add vinegar,oyster sauce and sugar and cook for 6-8 minutes.
  4. Add green onion and sweet corn.
  5. If you like gravy add some water .
  6. Mix corn flour in half cup of water add add in mixture for thickness.
Serve with nan:

Thursday, 20 November 2014

Chocolate Chestnut Roulade


  • Bitter sweet chocolate 6 once.
  • Unsweetened coco powder 2 table spoon.
  • Strong coffee 1/4 cup.
  • Separated 6 table spoon superfine sugar.
  •  pinch of cream of tartar.
  • Vanilla extract 1 tea spoon.
  • Un sweetened coco powder for dusting candied chestnuts,to decorate.
For the chest nuts cream filling:
  • Heavy cream 2 cup.
  • Coffee flavour liqueur 2 table spoon.
  • Canned sweetened chestnut puree 1 1/2 cup.
  • Bittersweet chocolate 4 once,grated.
How to make:
  1. Preheat the oven at 350 degree.
  2. Grease and line the bottom and side of a bib jelly roll pan.
  3. In a heat proof bowl set over a pan of simmering water,melt the chocolate un till smooth,set a side.
  4. Dissolve the cocoa in the coffee to make a smooth paste,set a side.
  5. In a mixing bowl with an electric mixer.
  6. Beat the egg yolks with half the sugar un till pale and thick,about 3-4 minutes.
  7. Slowly beat in the melted chocolate and cocoa coffee paste un till blended. 
  8. Beat the eggs white and cream of tarter un till stiff peaks form.
  9. Sprinkle the sugar over the whites in two batches and beat un till whites are stiff and glossy,beat in the vanilla.
  10. Stir a spoonful of whites into the chocolate mixture to lighten it,the fold in the remaining whites.
  11. Spoon in to the pan,bake for 20-25 minutes or un till the cake springs back,when touched with a fingertip.
  12. Meanwhile,dust a dish towel with cocoa powder.
  13. When the cake is done,turn out the towel immediately and remove paper.
  14. Starting at a narrow end,roll cake and towel together jelly roll style.
  15. Cool completely.
  16. To make the filling, whip the cream and liqueur un till soft peaks form.
  17. Beat a spoonful cream into the chestnut puree to lighten it,then in the remaining cream and grated chocolate.
  18. Reserve a quarter of the chestnut cream mixture for the decoration.
  19. Unroll the roulade and trim the edges.
  20. Spread the chestnut cream mixture to within 1 inch of the edge of the cake.
  21. Using the towel ti lift the cake,gently re roll the cake,place roulade seam side down on a serving platr.
  22. Spread the reserved chestnut cream over the top of the roulade,and spoon some into an icing bag fitted with a medium star tip.
  23. Pipe rosettes down the sides and decorate with candied chestnuts.
It is so delicious and look nice serve cool:

Monday, 17 November 2014

Balti Lamb with baby onion


  • Lamb minced 1 kg.
  • Onion 2 chopped.
  • Garam masala 2 tea spoon.
  • Garlic powder 1 tea spoon.
  • Green chili 6 chopped.
  • Fresh coriander 1 cup.
  • Salt 2 tea spoon.
  • Plain flour 1/2 cup.
  • Corn oil 1 cup.
  • Baby onion 12 
  • Green chili 6 cut in sliced.
  • Cherry tomatoes 12.
How to cook:
  1. Take a bowl and mix onion,garam masala,garlic,chopped green chili,flour,fresh coriander in the minced very well.
  2. Transfer the mixture to a food processor for about 1 minutes,to make the mixture even finer in texture.
  3. Put the mixture in a bowl.
  4. Break of small pieces,about the size of a lime.and wrap them around skewers to from small sausage shapes.
  5. Put about two kabobs on each skewer.
  6. Once you have used up all the mixture,baste the kabobs with 1 table spoon of the oil and place under a preheated hot grill for 12-15 minutes,turning and basting occasionally,un till they are evenly browned.
  7. Heat remaining oil in a deep round-bottomed frying pan.
  8. Add baby onion and fry till they look light brown,add green chilies and tomatoes.
  9. Remove the mini kabobs from their skewers and add them to the onion and tomato mixture.
  10. Stir gently for 3-4 minutes.
  11. Transfer to the serving dish and garnish with fresh coriander.
Serve with paratha:

Sunday, 16 November 2014

Prawns of Passion


  • Butter 1 cup.
  • Garlic paste 1 tea spoon.
  • Tomatoes 1 (28 once) can.
  • Large prawns 2 kg,peeled,deveined and butterflied.
  • Fresh parsley chopped 1 cup.
How to make:
  1. Melt 1/2 cup of butter in a saucepan over low heat.
  2. Add 1 tea spoon garlic and fry for 3 minutes.
  3. Stir in the tomatoes and bring to a simmer.
  4. Continue cooking un till reduced to a thick paste,about 60 minutes.
  5. In a separate saucepan,melt 1/2 cup of butter in the saucepan over low heat.
  6. Add 1 tea spoon of garlic and fry for 3 minutes.
  7. Toss prawns in garlic butter sauce and place on a baking sheet.
  8. Broil un till pink,do not overcook.
  9. Spread the warm tomato mixture onto serving pates.
  10. Place prawns on top of tomato sauce and sprinkle with chopped parsley.

Saturday, 15 November 2014

Gingery Fish Kabobs


  • Pineapple juice 2 cup.
  • Cornstarch 1 table spoon.
  • Soy sauce 2 table spoon.
  • White vinegar 2 table spoon.
  • Garlic paste 1/2 tea spoon.
  • Ginger powder 3 table spoon.
  • Raw firm fish,such as salmon,cut in chunks.
  • Fresh pineapple in chunks 4 cup.
  • Large onion cut in wedges.
How to cook:
  1.  Take a small pan and mix cornstarch in pineapple juice.
  2. Add soy sauce,vinegar,garlic and ginger paste.
  3. Simmer un till slightly thickened,about 7 minutes,let cool.
  4. Add fish and pineapple to sauce and marinate in the refrigerator for 30 minutes.
  5. Thread fish,pineapple and onion on skewers.
  6. Place  on a hot grill un till fish is done to your liking.
  7. Serve with rice.
  8. Heat marinade and use as a sauce over fish and rice. 

Friday, 14 November 2014

Jalfrezi Egg


  • Egg 5 boiled and cut in to slices.
  • Onion 2 cut in to cubes.
  • Capsicum 2 cut in to cubes cut in to cubes.
  • Tomato ketchup 1 cup.
  • Fresh tomato.
  • Oil 1 cup.
  • Ginger paste 1 tea spoon.
  • Garlic paste 1 tea spoon.
  • Chopped red pepper 1 tea spoon.
  • White jeera 1 tea spoon.
  • Chili sauce 1/2 cup.
  • Salt 1 tea spoon.

How to cook:
  1. Heat 1/2 cup oil and fry garlic and ginger paste for 2 minutes.
  2. Add ketchup and chili sauce and cook for 3 minutes.
  3. Add white jeera,salt,chopped red pepper and cook for 2 minutes.
  4. Heat 1/2 cup oil and fry capsicum and onion for 5 minutes.
  5. Add mixture of ketchup and cook for 2 minutes.
  6. It is ready,pour it in a dish.
  7. Fry lightly the boiled egg and mix in ready mixture.
  8. Garnish with tomato slice.
Serve hot with nan or roti!

Thursday, 13 November 2014

Apricot Chicken Corma Pakistani dish


  • Chicken 1 kg.
  • Onion 3 cut in to slices.
  • Garlic paste 1 tea spoon.
  • Ginger paste 1 tea spoon.
  • Green chili 4 .
  • Garam masala 1 tea spoon.
  • Coriander 1 tea spoon.
  • Red pepper 1 tea spoon.
  • Black pepper 1/2 tea spoon.
  • Salt 1 tea spoon.
  • Oil 1 cup.
  • Butter 2 table spoon.
  • Lemon juice 1 table spoon.
  • Milk 1/2 cup
  • Yogurt 1 cup.
  • Dry apricot 15.
  • Apricot 1 cup chopped.
  • Almond for garnish 1/2 cup.
  • Saffron 1/4 tea spoon.
  • Rose water.

How to make;-
  1. Soak the dry apricot for 2 hours.
  2. Mix saffron in milk.
  3. Heat the oil in a pan and fry 2 onion,then put it on paper towel and dry.
  4. Add butter in remaining oil.
  5. Fry 1 onion for 3 minutes then add chicken,garlic and ginger paste,salt,red and black pepper,garam masala and cook it for 8-10 minutes.
  6. Low the heat and add chopped apricot and almond in it and cook for 5 minutes.
  7. Add dry apricot and 1 cup of warm water and cook it for 6-8 minutes.
  8. When it leave oil add fry chopped chili,lemon juice and saffron milk and cook for 3-4 minutes.
  9. Add rose water and turn off the stove.
Serve with salad, nan and mint yogurt.