Sunday, 21 September 2014

CHICKEN SPRING ROLL Pakistani dish

INGREDIENTS'-


Refined flour 4 cup.
Egg 1.
Salt 1/4 tea spoon.
 Chines salt 1/4 tea spoon.
Oil 1 table spoon.
Water 2 glass.

HOW TO MAKE;


Mix salt,chines salt,egg,oil in refined flour and grind it with little water.
Mold it in 6 inches round cahpatis.

INGREDIENTS FOR FILLING;-



  • Mince 1/4 kg.
  • Red pepper 1 tea spoon.
  • Chopped green onion 1/4 kg.
  • Garlic paste 1 tea spoon.
  • Ginger paste 1 tea spoon.
  • Oil 2 table spoon.
  • Salt 1 tea spoon.
  • Black pepper 1 tea spoon.
  • Oil for fry 1 kg.



HOW TO MAKE;-

  1. Heat 2 table spoon oil in a pan and fry ginger and garlic paste .
  2. Add onion fry it for 2 minutes and add mince salt, black pepper,
  3. Cook it till it tender,dry it.
  4. Add mushroom if you like.
  5. Take a roti on a board .
  6. Put 1 table spoon at one corner of it and roll it.
  7. Close the sides with flour paste.
  8. Deep fry it.


SERVE WITH ANY SAUCE ;-

Saturday, 20 September 2014

CHICKEN FAJITTA ;-pakistani dish

INGREDIENTS;-


  • Oil 4 table spoon.
  • Lemon 2.
  • Garlic paste 1 tea spoon.
  • Boneless chicken 1/2 kg  4 inches long.
  • Chili 4.
  • Red pepper 1 tea spoon.
  • Chopped onion 1 in long size.
  • Chopped green onion 4 in long size.
  • Salsa 1 cut in long 2 inches pieces.
  • Shredded chedder cheese.
  • Salt 1 tea spoon.
  • Sweet red pepper 1/2.
  • Vinegar 2 tea spoon.


HOW TO MAKE;-

  1. Mix 2 tea spoon oil'lemon juice'vinegar in the chicken and refrigerate for 2 hours.
  2. In a pan heat oil and fry onion .
  3. Add garlic paste'salt'chili' red pepper'chopped green onion'sweet red pepper in it.
  4. Add salsa'chicken and cook it for 10 minutes.


SERVE WITH CHEESE AND SOUR CREAM;-

Friday, 19 September 2014

CHICKEN PALLAO;-

INGREDIENTS;-



  • Chicken 1 kg.
  • Garlic paste 1 tea spoon.
  • Crushed ginger 1 table spoon.
  • Onion 2.
  • Salt 3 tea spoon.
  • Red pepper 2 tea spoon.
  • Green chili 4.
  • Garam masala 2 tea spoon.
  • Oil 2 cup.
  • Rice 1 kg.
  • Tomato 2.
  • Fresh mint 1 cup.
  • Fresh coriander 1 cup.
  • Yogurt 1 cup.


HOW TO MAKE;-

  1. Dip rice in water for 1/2 hours.
  2. Heat the oil in a pan and fry crushed onion.
  3. Add garlic and ginger paste'tomato paste'salt'green chili and fry for 3 minutes.
  4. Add chicken and fry for 5 minutes.
  5. Add red pepper'fresh mint and coriander and garam masala in it .
  6. Fry for 5 minutes and add some water.
  7. When chicken tender add 6 glass of water.
  8. When water boil add rice
  9. When water dry.put rice on low heat for 3-5 minutes.

SERVE WITH MINT YOGURT;-

Wednesday, 17 September 2014

CHICKEN HOT SHOTS;- Pakistani dish

INGREDIENTS;



  • Chicken boneless 1/2 kg in i/2 inch pieces.
  • Egg 1.
  • Garlic paste 1 tea spoon 1 tea spoon.
  • Flour 2 table spoon.
  • Corn flour 2 table spoon.
  • Baking powder 1/4 tea spoon.
  • Vinegar 1 tea spoon.
  • Chili sauce 1 tea spoon.
  • Mustard powder 1/4 tea spoon.
  • Black pepper 1 tea spoon.
  • Soya sauce 1 cup.
  • Red chili 1.2 tea spoon.
  • Salt 1 tea spoon.
  • Bread crumbs 3/4 cup.
  • Oil for deep fry.



HOW TO COOK;-


  1. Marinate chicken with all the ingredients list above 'except bread crumbs'
  2. Roll each piece of chicken in bread crumbs.
  3. Heat oil in a pan on medium flame.
  4. Fry hot shots for 5-7 minutes.



SERVE WITH CHILI GARLIC SAUCE.


Tuesday, 16 September 2014

CHICKEN BEANS CORN SOUP ;-

INGREDIENTS;-


  • Chicken 1 kg.
  • Corns beans 1 cup.
  • Chines salt 3 tea spoon.
  • Salt 1 tea spoon.
  • Black pepper 2 tea spoon.
  • Green chili 8.
  • Corn flour 4 table spoon.
  • Onion 1 .
  • Potato 3.
  • Cauliflower 1/8.
  • Egg 4.
  • Carrot 1.

HOW TO MAKE;-
  1. Take a big pan 'put chicken'salt' chines salt'onion'green chili in it.
  2. Add 12-15 glass of water in it.
  3. When chicken tender'shed the chicken from the bones.
  4. In a pan boil corn well.
  5. Cut potato in small pieces and boil them.
  6. Stain the chicken soup in a big pan.
  7. Add shed chicken 'corn beans'chopped carrot'potato'black pepper and cauliflower in it.
  8. Cook it for 10 minutes at low heat.
  9. Now mix beaten egg.
  10. Mix corn flour in half glass of water and and add in the soup.
SERVE WITH RED CHILI SOUS.-

Monday, 15 September 2014

CEEMA BREAD SANDWICH AT TEA TIME

INGREDIENTS:-



  • Minced 1/2 kg.
  • Bread 12-15 pieces.
  • Salt 1 tea spoon.
  • Red pepper 1 tea spoon.
  • Black pepper 1 tea spoon.
  • Coriander seed 2 tea spoon.
  • Fresh coriander 1 cup.
  • Fresh mint 1 cup.
  • Egg 2-3 for fry.
  • Oil for fry 1/2 kg.
  • Cornflour 1 table spoon.



HOW TO MAKE;-
  1. Take the minced'salt'black and red pepper'coriander seed in a pan.
  2. Add 2 glass of water in it and cook till it tender.
  3. Dry it and mix cornflour'fresh mint and coriander in it and mix well.
  4. Paste the mixture on the bread pieces one side.
  5. Put it in freezer for 1 hour.
  6. Beat eggs in a pot.
  7. Heat the oil in pan'dip bread pieces in egg and fry on low heat
  • SERVE IT WITH TEA!
  • Sunday, 14 September 2014

    Shahi Haleem

    INGREDIENTS;'


    • Beef 1 kg.
    • Dal moong 1/8 kg.
    • Dal chana 1/2 kg.
    • Dal msoor 1/8 kg.
    • Dal mash 1/8 kg.
    • Grain 1/4 kg.
    • Oil 1 kg.
    • Chopped onion 2.
    • Garlic paste 1 table spoon.
    • Ginger paste 1 table spoon.
    • Salt 3 tea spoon.
    • Red pepper 3 tea spoon.
    • Mustard powder 1 teaspoon.
    • Coriander seeds 1 table spoon.
    • Chopped green chili 8.
    • Garam masala 1 table spoon.


    HOW TO MAKE:'


    1. Soak the pulses for 5-6 hours.
    2. Soak grain separate
    3. Take a big pan & heat 1/2 oil,add meat,chopped ginger,garlic paste and chopped onion.
    4. Add salt,red pepper,mustard powder and coriander seed.
    5. Fry for few minutes .
    6. Add 12-15 glass of water.
    7. Cover and cook it on low heat
    8. When meat is tender,remove the bones.
    9.  Boil all pulses for 3-4 hours.
    10. In another pan boil grain.
    11. Blend the mixture to a coarse paste with a wooden spoon.
    12. Add cooked meat and boiled grain in the pulses.
    13. In remaining oil fry onion and stir in it.


    SERVE WITH NAN!