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Annie Khalid unseen Childhood Pictures



Baklava Rolls



Ingredients
6 sheets of phyllo dough (one package weigh 1 pound and have 18 14 x 18 inches sheets)
1/2 cup clarified butter
1/2 cup ground almond
1/2 cup ground walnuts
1/4 cup coconut powder
1/2 teaspoon cardamom
1/3 cup sugar
Syrup
3/4 cup sugar
1/2 cup water
1 teaspoon lemon juice
About 1 tablespoon sliced pistachios for garnish
Note
Be sure to thaw the phyllo dough using the instruction from the package, phyllo dough should be at room temperature before using. Do not open the package until you are ready to use. Unused sheets roll them in clear plastic wrap and refrigerate for next time but do need to be used within 3 to 4 days.
For baking I am using 8×8 baking pan.
Method
Filling

Combine all the dry ingredients, ground almonds, walnuts, coconut, sugar, and cardamom.
Preheat the oven 350 degree F.
Making the Pastry
Work on a clean, dry, flat surface, Open the phyllo dough and take 1 sheet spread over the working surface and fold it making it double in length wise. Lightly brush the butter covering the whole sheet.
You will be working with the short side.
Leave about half inch of sheet across the short side and sprinkle 2 tablespoons of the filling from edge to edge evenly. Roll it like a jelly roll twice and brush lightly with butter, only the rolled part.
Sprinkling again 2 tablespoons of the filling from edge to edge evenly.
Roll it up carefully, after every roll brush it with butter, and place seam side down in the baking tray.
Repeat the process until you finish rolling all six sheets.
The pieces should fit snugly, but not squashed.
With a very sharp knife, cut the roll into 3 equal pieces in length, total of 18 pieces.
Lightly brush the butter over each piece.
Bake the baklava for about 25 to 30 minutes until they are light golden brown in color.
Syrup
Boil the sugar and water together until syrup is 220 degrees on candy thermometer or ½ thread. Add the lemon juice and cardamom powder and turn off the heat. Lemon juice keeps the syrup from crystallizing.
Carefully pour the hot (but not boiling) syrup evenly over all the baklava pieces. Sprinkle few pieces of the sliced pistachios over baklava.

Tomato Chicken Curry



Ingredients
1 chicken - skinned and jointed
2 Tbsp oil/ butter
2 ground onions
1/2 tsp kashmiri mirch
1.5 Tbsp roasted, ground fennel seeds
1 tsp ginger powder
3 large tomatoes - skinned, deseeded and chopped
2 cloves
2 large cardamoms
350 ml water/ stock
Method
Fry the chicken in hot oil for 5 minutes to seal. Remove from pan.
In the same oil, saute onions until golden brown in color.
Add the chilli powder, fennel seeds and ginger powder.
Stir well and season with salt.
Add tomatoes to the pan.
Stir in cloves and cardamoms.
Cook for 5 minutes before adding water/ stock.
Bring to a boil. Return chicken to the pan and simmer over a gentle flame until tender. Strain the juices and serve with the chicken.

Potato Cheese Cutlets



Ingredients
500 gm potatoes
200 gm cheese
1 onion,finely chopped
4 tbsp fresh coriander leaves,finely chopped
1/2 tsp red chili powder
1/4 tsp garam masala powder
2 tbsp cornflour
1 cup breadcrumbs
75 gm black raisins,finely chopped
salt to taste
oil for frying
Method
Boil the potatoes, mash them nicely and keep it aside and allow them to cool.
Grate the cheese, add salt, red chilli powder, garam masala, chopped onion, chopped coriander leaves, black raisins and mashed potatoes.
Make medium size balls.
Take a bowl put little bit of water in the corn flour and make semi thick batter.
Heat the oil in the wok or pan.
Dip the potato balls in the batter coat with bread crumbs and deep fry them.
Potato Cheese Cutlets is ready to serve

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KUNAFA



INGREDIENTS
Fоr Syrup
2 сuр ѕugаr
1 cup water
1 tbsp lеmоn juiсе
Fоr Filling
½ сuр riсе flоur
4 сuр whоlе milk
½ cup hеаvу cream
4 tbѕр ѕugаr
1 lb kataifi pastry (dеfrоѕtеd)
10 оz unѕаltеd butter (melted)
⅓ сuр сhорреd рiѕtасhiоѕ fоr garnishing
PROCEDURE
1 Tо prepare ѕуruр for this kunаfа recipe соmbinе ingrеdiеntѕ fоr ѕуruр in a saucepan аnd сооk till ѕugаr mеltѕ соmрlеtеlу and syrup wоuld get mеdium соnѕiѕtеnсу i.е. whеn it iѕ dropped frоm spoon it wоuld drop easily but lеаvе ѕоmе residue оn the ѕрооn. Dоn’t оvеr сооk the ѕуruр ѕо thаt fоаm wоuld appear оn ѕurfасе оthеrwiѕе whеn it is сhillеd it will bе firm likе ѕugаr.
2. Now boil milk in another ѕаuсераn, thеn add riсе flоur аnd ѕtir continuously ѕо that nо lumрѕ wоuld be there.
3. After thаt аdd сrеаm аnd mix well. Thеn rеduсе hеаt tо ѕimmеr for аt least 15 minѕ., ѕtirring оссаѕiоnаllу tо аvоid ѕtiсking.
4. Then add sugar аnd сооk till ѕugаr dissolves соmрlеtеlу thеn rеmоvе thе pan frоm hеаt and ѕеt aside.
5. Nоw tо рrераrе pastry tаkе a lаrgе bоwl, add Kаtаifi pastry, brеаking all itѕ ѕtringѕ араrt with hаndѕ, thеn mix with melted buttеr.
6. Tаkе a medium рiе раn оr аnу bаking раn, make a lауеr оf hаlf оf Kataifi pastry аnd рrеѕѕ it down. Then add cream filling аnd smooth оut, thеn cover thе filling with rеmаining Kаtаifi раѕtrу аnd рrеѕѕ it down lightly.
7. Plасе thе раn in рrеhеаtеd oven for 40-45 minѕ. аt 350 dеgrееѕ F until bесоmе gоldеn brown.
8. Aftеr thаt pour hаlf оf the сhillеd ѕugаr ѕуruр оvеr thе раѕtrу, tор with ѕоmе сhорреd рiѕtасhiоѕ аnd serve this аwеѕоmе kunаfа rесiре аftеr сооl it tо rооm tеmреrаturе.

Cheesy Mincey Noodle Pan Cake



Ingredients
For mince prep

1-Mince beef/chicken 1 cup
2-1 tbsp garlic paste
3-1tsp crushed red pepper
4-3-4 tbsp tomato purée
5-Salt and black pepper to taste
Other ingredients
1-3 to 4 packets instant noodles
2-2 tablespoons oil
3-2 eggs, lightly beaten
4-½ teaspoon salt 1/2 tsp pepper
5-1 cup grated cheese
6-2 tablespoon chopped spring onion
7-2 tablespoon butter
Method:
For Mince

1-Add oil in a pan ,add garlic paste and fry a little then add mince and fry well.
2-Add crushed red pepper,salt,black pepper and tomato purée and cook well.
3- Make it dry and then cool.
Other preparations
1- Cook noodles in salted water according to package directions. Drain and rinse under cold water, shaking it dry.
2-Whisk oil, eggs, salt, pepper and some cheese in a medium bowl until well combined. Toss in pasta to coat evenly -- clean hands work best for this.
3-Heat half of the butter in an 8 or 10-inch nonstick skillet over moderate heat.
4-Add half of the pasta, spreading it evenly to the edges.
5-Sprinkle cooked meat over the pasta, leaving a ½-inch margin around the edge. 6-Top with some mozzarella, spreading it evenly over the mince.
7-Cover with remaining noodles and cook until golden on the bottom, about 5 minutes.
8-Slide the cake onto a plate and add remaining butter to the pan. Add a second plate on top of the plate with the noodle cake, flip it over, and then slide the cake back into the pan.
9-Sprinkle grated cheese evenly on the top.
10-Then Sprinkle Chopped spring onion on the top.
11-Cover with the lid and cook until the second side is crisp and golden, about 5 more minutes.
12-Remove from pan and let sit for at least 10 minutes before slicing.
13-Cut noodle cake into wedges and serve.

Green Masala Lentils



Ingredients
1/2 cup tomatoes chopped
4 Green chili (chopped)
6 Garlic
1 tbsp ginger chopped
1/2 cup fresh coriander (chopped)
1 1/2 cups black-eyed peas boiled
1 tbsp Cumin (seeds)
1 tbsp Coriander seeds
5 tbsp Desiccated coconut
to taste salt
1/2 cup Oil
Method
Blend green chilies, garlic, ginger, cumin, coriander, fresh coriander, coconut, salt and 1/2 cup water in a blender
Heat oil in a pan and fry tomatoes
Add blended mixture and fry
When oil surfaces,add black=eyed peas and cover it for 20 mins
Serve hot

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Tiр оf The Dау


Tiр оf The Dау

Masala Chai



Ingredients
1 cup water
1 1/2 teaspoons sugar
1 whole cardamom pod
1 whole clove
2 black peppercorns
3 teaspoons black tea leaves
1/2 cup warm milk
Method
Combine the water and sugar in a small saucepan, and bring to a boil. Add the cardamom pod, clove, peppercorns and tea leaves. Remove from heat, and let the mixture steep for 2 to 3 minutes. Strain into a cup, and fill cup the rest of the way with milk. Sit back, relax, and enjoy!

Jalebi


Ingredients
2 cups all purpose flour
1 cup rice flour
1/4 tsp baking powder
2 tbsp plain yogurt
1 cup warm water
1/2 tsp saffron threads, slowly dry-roasted and powdered
3 cups sugar
2 cups water
1/2 tsp green cardamom seeds powder
2 tbsp kewra water
ghee or oil for frying
Cooking Instructions
Mix the flour, semolina or rice flour, baking powder, curd and 3/4th cup of the water in a bowl. Mix well with a whisk.
Mix well and then add remaining water and 1/8th tsp of saffron powder, and whisk until smooth.
Set aside for about 2 hours to ferment. Whisk thoroughly before use.
Prepare string syrup by dissolving sugar in the water.
Just before the syrup is ready add saffron and cardamom powder.
Heat oil in a deep pan.
Pour the batter in a steady stream into the pan to form coils.
Make a few at a time.
Deep fry them until they are golden and crisp all over but not brown.
Remove from the pan and drain on kitchen paper and immerse in the syrup.
Leave for at least 4-5 minutes so that they soak the syrup.
Take them out of syrup and serve hot.

Kharay Masalay ka Keema



Ingredients:
Beef Mince ½ kg
Garlic Paste 1 tbsp
Finely Chopped Onions 2
Whole Black Pepper 1 tsp
Cumin Seeds 1 tsp
Black Cardamoms 3-4
Cinnamon 2-3 sticks
Cloves 4-5
Bay Leaves 2-3
Crushed Red Chili 1 tbsp
Green Chilies 5- 6
Coriander Leaves ½ bunch
Ginger (Finely Sliced) 1 inch piece
Oil 4-5 tbsp
Salt to taste
Method
Take a cooking pan add 4-5 tbsp of oil , heat the oil add 1 tsp of whole black pepper corns, 1 tsp of whole cumin seeds, 3-4 black cardamoms, 2-3 strands of cinnamon, 4-5 cloves, 2-3 bay leaves stir fry when its popping then add 2 finely chopped onions, 1 tbsp of ginger garlic paste and fry, when the onion are light brown add ½ kg of beef mince mix it well and roasted. When the mince is almost tender add ½ bunch of coriander, 5-6 green chilies mix it well and steam it, when the steam is done take it out in a serving bowl and serve it.

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