Friday, 28 November 2014

Chicken Ginger

Ingredients:

  • Boneless chicken 1/2 kg cut in 1 inch cubes.
  • Oil 1/2 cup.
  • Butter 2 table spoon.
  • Tomato 3.
  • Ginger 4 inch piece cut in 2 inch long pieces.
  • Green chili 4 cut in slice.
  • Garlic pasta 1 tea spoon.
  • Salt 1 tea spoon.
  • Mastred powder 1/4 tea spoon.
  • Black pepper 1/2 tea spoon.
  • Red pepper powder 1/2 tea spoon.
  • Garam masala 1/2 tea spoon.
  • Ketchup 2 table spoon.
  • Yogurt 2 table spoon.
  • Fresh coriander 2 table spoon.
How to cook:

  1. Take a pan and cook ginger,garlic,tomato and chicken for 10 minutes without water.
  2. When its water dry add salt ,mastred powder,black and red pepper,oil and butter and fry well for 10 minutes.
  3. Add yogurt and cook for 6-8 minutes.
  4. Add ketchup,green chili,fresh coriander and garam masala.
Serve hot with nan: 

Crispy Fried Fish

Ingredients:

  • Fish 1 kg.
  • Salt 1 tea spoon.
  • Chines salt 1 tea spoon.
  • Ginger paste 1 table spoon.
  • Garlic paste 1 tea spoon.
  • Soy sauce 1 table spoon.
  • White pepper 1 tea spoon.
  • Red pepper.
  • Coriander 2 tea spoon.
  • Mastred powder 1/2 tea spoon.
  • Vinegar 1/2 cup.
  • Egg 3 .
  • Refined flour 2 cup.
  • Bread crumb of 2 slices.
  • Oil for fry.
How to cook:
  1. Mix salt.vinegar,mastred powder,soy sauce,white and red pepper,chines salt,garlic and ginger paste and sprinkle on the fish and mix well,leave for 1 hour.
  2. Beat the eggs in a bowl.
  3. Roll the fish in dry refined flour,then dip in egg and deep fry it on medium heat.
Serve hot with any sauce and nan:

Thursday, 27 November 2014

Steam Charga Pakistani dish

Ingredients:

  • Chicken 1.
  • Vinegar 1/2 cup.
  • Salt 1 tea spoon.
  • Chines salt 1 tea spoon.
  • Yogurt 1 cup.
  • Ginger paste 1 tea spoon.
  • Garlic paste 1 tea spoon.
  • Zeera powder 1 table  spoon.
  • Coriander 1 table spoon.
  • Garam masala powder 1 table spoon.
  • Red pepper powder 1 table spoon.
  • Mastred powder 1/2 tea spoon.
  • Lemon 2.
  • Onion 1.
  • Green chili 4.
How to cook:
  1. Marinate the chicken with salt and vinegar and leave it for 1 hour.
  2. Heat the oil and fry the chicken un till it golden fry.
  3. Put aside.
  4. Mix ginger and garlic paste,zeera and coriander powder,garam masala,red pepper,mastred powder,salt and lemon juice in the yogurt.
  5. Chopped the onion and green chili and drain its water and add in yogurt.
  6. Marinate this mixture on the chicken.
  7. Steam it for 30 minutes.
Serve with any sauce and nan:

Yogurt Puding

Ingredients:

  • Milk 300 mili litter.
  • Zafran 1/4 tea spoon.
  • Cinnamon 7.
  • Egg 2.
  • Egg yolk 2.
  • Condensed milk 1 tin.
  • Yogurt 300 mili litter.
How to cook:
  1. Boiled the milk,zafran,cinnamon.
  2. Put a side and cool for 25 minutes.
  3. Take a bowl and beat 2 egg and 2 egg yolk.
  4. Add condensed milk and yogurt and mix well.
  5. Add milk init.
  6. Put it in oven proof small bowls and place in a try.
  7. Full the try with water and baked for 15 minutes on 180 degree.
  8. Then place in freezer for cool.
  9. Turn down the yogurt puding from the mold in bowls and serve cool.

Wednesday, 26 November 2014

Spinach Chicken Pelao

Ingredients:

  • Boneless chicken 1/2 kg.
  • Rice 300 gram.
  • Oil 1/2 cup.
  • Spinach 1 bunch.
  • Garlic paste 1 tea spoon.
  • Ginger paste 1 tea spoon.
  • Onion 1.
  • Green chili 4.
  • Tomato 2.
  • Water 2 glass.
  • Salt 1 tea spoon.
  • Garam masala 1 tea spoon.
  • Black pepper 1 tea spoon.
  • Red pepper 1 tea spoon.
  • Chicken cubes 2.
How to cook:
  1. Cut the spinach and wash well.
  2. Boiled the spinach for 10 minutes and stain it.
  3. Cut the tomato in long size.
  4. Sock the rice in water.
  5. Heat the oil in the pan and fry garlic and ginger.
  6. Add chicken and cook un till its color change.
  7. Add onion,green chili,salt,red pepper,black pepper,garam masala and stir it.
  8. After 2 minutes add water. 
  9. When water boiled add the rice.
  10. When dry the water add tomato and spinach and cook for 3-4 minutes on low heat.
Mix the rice and serve:

Sweet and Spicy Chicken with Honey

Ingredients:

  • Boneless chicken 1/2 kg.
  • Soy sauce 1/4 cup.
  • Ketchup 1 table spoon.
  • Salt 1/2 tea spoon.
  • Chili sauce 1 tea spoon.
  • Honey 2 tea spoon.
  • Black pepper 1 tea spoon.
  • Ginger paste 1 tea spoon.
  • Garlic pasta 1 tea spoon.
  • Chines salt 1 tea spoon.
  • Pineapple pieces 1 cup.
  • Capcicum 1 cut in cubes.
  • Onion 1 cup cut in cubes.
  • Tomato 1 cup cut in cubes.
  • Green chili 6 cut in pieces.
  • Mushrooms 1 cup cut in cubes.
How to cook:
  1. Mix soy,ketchup,salt,chili sauce,honey,black pepper,ginger and garlic paste,chines salt,on the chicken and leave for 1 hour.
  2. On the wood stick hang 1 piece of onion,then 1 piece of chicken,then 1 piece of capcicum,then 1 piece of tomato,then 1 piece of green chili,repeate it again and full the stick.
  3. Make all the stick same method and bake in oven.
Serve with any sauce:

Pine Apple Chicken:

Ingredients:

  • Chicken 1/2 kg.
  • Pineapple 1 tin.
  • Soy sauce 1 cup.
  • Chili sauce 2 table spoon.
  • Sugar 1 tea spoon.
  • Ginger 1 inch piece cut in long pieces.
  • Garlic paste 1/2 tea spoon.
  • White pepper 1 tea spoon.
  • Black pepper 1 tea spoon.
  • Green chili 5 cut in long pieces.
  • Corn flour 3 table spoon.
  • Broth 2 cup.
  • Chines salt 1 tea spoon.
  • Salt 1 tea spoon.
  • Fresh coriander 1 cup.
  • Oil 1 cup.
How to cook:
  1. Heat the oil in the pan and fry garlic for 2 minutes.
  2. Add the chicken and cook for 5-7 minutes.
  3. Add salt,chines salt,white and black pepper and broth and cook for 15 minutes on low heat.
  4. Add soy sauce,pineapple juice,ginger and cook for 5 minutes.
  5. Mix cornflour in half glass of water and mix in mixture.
  6. Add pineapple and garnish with green chili and green onion and fresh coriander.