Showing posts with label Ramzan Special Recipes. Show all posts
Showing posts with label Ramzan Special Recipes. Show all posts

Sev Puri

Ingredients for puri/papri
Flour/maida 250 grams
Salt 1 tsp
Cumin/zeera 1 tsp
Clarified butter/ghee 25 grams
Mix flour,salt and cumin...melt ghee add and rub,mix well then use water and knead into a medium d0ugh.(make sure ur d0ugh should n0t get sticky)
C0ver and Keep it aside for atleast 1 h0ur.
Roll it and cut into small r0unds using a c0okie cutter,prick ;deep fry on a medium low heat till golden
Ingredients for sev ki chutney
Sev 1 cup
C0rriander leaves/hara dhania 1 bunch
Lemon juice 1/4 cup (2 large lem0ns)
Green chili 6 to 8
Salt 2 taste
R0asted and crushed cumin 1tsp
Blend all ingriedients in a blender and make sm0oth n creamy paste,u can use water if required.
Boiled n mashed potatoes 1 large
Sev 4 tbsp
In a large serving dish/platter arrange papri/puri ; then,on each puri/papri, put a small amount of mashed potatoes; pour half tsp of sev chutney on each & every puri...sprinkle sev nd serve immediately

Termarind ( imli ) Chutney

1-1/2 kg tаmаrind,/imli seeded
2-1/2 сuрѕ ѕugаr
3-2 сuрѕ bоiling wаtеr
4-1 1/2 tablespoons rоаѕtеd grоund cumin/zeera ѕееdѕ
5-1 tablespoon ѕаlt
6-1 teaspoon blасk salt/kala nаmаk
7-1 teaspoon rеd chili роwdеr/ laal mirсh
8-1 tеаѕрооn grоund blасk рерреr/kаli mirсh
9-1/2 teaspoon dry gingеr роwdеr/ѕоunth
1-Brеаk the tamarind into ѕmаll pieces аnd soak in bоiling wаtеr for оnе hоur.
2-Mаѕh it into a pulp and ѕtrаin, pressing the tаmаrind intо the ѕtrаinеr to rеmоvе аll thе рulр.
3-Add ѕugаr tо thе рulр. Mix well. Add thе remaining ingrеdiеntѕ. Mix аnd tаѕtе.
4-Add more ѕugаr, salt оr рерреr аѕ needed.
5-Chutney саn bе rеfrigеrаtеd fоr twо tо thrее months.

Tofu Carrot Pakora

2 slices brown bread
Oil for frying
For Batter
½ cup gram flour
Salt to taste
For Filling
½ cup grated carrot
½ cup grated tofu
1 tsp ginger paste
½ cup mashed corn kernels
½ tsp turmeric
½ tsp red chilli powder
Salt to taste

In a pan keep oil to heat.
For the batter; mix gram flour, salt and water in a bowl
To make the filling take a bowl and add grated carrot, grated tofu, ginger paste, mashed corn kernels, turmeric, red chilli powder and salt and mix it well.
Make a sandwich by adding the filling between the 2 brown bread slices and cut it in a triangular shape.
Coat the sandwich with the batter and fry it in the oil until it becomes golden brown in colour. Remove it on a tissue paper.
Put the pakoras in the tiffin with green chutney and hung curd dip.
Tofu Carrot Pakoras are ready to eat.

Noodles Samosa

Oil, to deep fry
For the noodles
1 bowl, boiled noodles
1 Tbsp oil
2 cloves garlic minced
1 onion, sliced thinly
1 capsicum, sliced thinly
1 carrot, sliced thinly
1 cup shredded cabbage
Salt, to taste
2 tsp soya sauce
1 Tbsp vinegar
For the samosa pastry
2 cups maida
1 cup atta
1 Tbsp oil
1 tsp ajwain
Salt, to taste
Water, to knead the dough

For the noodles:
In a wok add oil, garlic, onions. Saute till pink.
Add the carrots, capsicum and cabbage. Stir fry on high heat for 2-3 minutes.
Add salt, soya sauce, vinegar and boiled noodles. Toss and keep aside.
For the samosa pastry
Mix the maida and atta.
Add salt, ajwain and oil.
Knead the dough with water.
Let the dough rest for 20-30 minutes.
Making the samosa
Make a round shaped roti. Cut it into half.
Make a cone out of that half. Fill it with noodles.
Seal the edge with some water or oil.
Deep fry till golden.

Corn Pakora

1.5 cups corn kernels
1 and ½ cups gram flour/besan
2 to 3 spring onions with greens or 1 medium sized onion, chopped
1 green chili, chopped
½ inch ginger, chopped
¼ tsp red chili powder
¼ tsp turmeric powder
¼ tsp garam masala powder
a pinch of asafoetida
¼ tsp crushed black pepper (optional)
¼ tsp fennel powder (optional)
salt as required
water as required
chaat masala as required for sprinkling on the pakoras
oil for deep or shallow frying

Boil two medium corn cobs in a pressure cooker or in a pot.
drain and let them cool.
remove the corn kernels with a knife.
should yield approx 1.5 cup corn kernels.
in a bowl, mix all the ingredients listed above with the corn kernels, except for the oil.
add water and make a smooth flowing batter of medium consistency.
heat oil in a kadai or pan.
drop spoonfuls of the batter in medium hot oil and fry the pakoras till golden and crisp.
drain on paper towels.
serve the corn pakoras hot with green chutney, mango chutney or tomato sauce.
while serving, sprinkle some chaat masala on the corn pakoras

Dahi Batata Puri

Yogurt 1 cup
Potatoes boiled and chopped2 medium
Puris 24
Salt to taste
Sugar 1 tablespoon
Moong sprouts blanched 1/2 cup
Red chilli powder 1 teaspoon
Chaat masala 1/2 teaspoon
Green chutney 1/4 cup
Sweet tamarind chutney 1/4 cup
Sev as required
Roasted cumin powder 1 teaspoon
Fresh coriander leaves chopped 2 tablespoons
Pomegranate seeds (anardana) Fresh 2 tablespoons

Add salt and sugar to yogurt and whisk till well mixed. Keep it in the refrigerator till use.
Mix boiled potatoes, sprouted moong, salt, half teaspoon of red chilli powder, chaat masala.
Put the yogurt in a muslin cloth kept over a bowl. Gather the edges and squeeze tight to get a smooth mixture.
Break the puris a little on one side, fill it up with the potato filling, dip them in the yogurt and place them on a plate.
Alternatively you can also keep the puris on the plate and then pour the yogurt over leaving aside some for topping at the end.
Put green chutney, sweet tamarind chutney, sev, remaining red chilli powder, roasted cumin powder, coriander leaves, pomegranate pearls over the puris and finally dribble the remaining yogurt on top.
Serve immediately.



Ramazan Special Recipe Khajla

1/2 kg Flour
1/2 tsp Salt
Ingredients for Paste:
1/2 tbs Corn flour
1/2 tbs Flour
2 tbs Ghee
Oil for frying

Make smooth dough like puri, apply oil on surface and leave the dough for 15 minutes.
Now make a batter with 2tbs of ghee, flour and corn flour. Divide the dough into two parts, and roll it thin, then apply a thin layer of the batter, and tightly roll it. Roll it enough that it resembles a Swiss roll, let it sit for 15 minutes.
Then cut it up into small pieces. After cutting each piece, the side of each individual piece that is partly closed, turn it downwards, and stretch the end of the top layer on the top of the piece, to the bottom of it, to completely close off the hole on the bottom, and to keep the top layers open, apply ghee on them, leave them for 15 minutes, because you will roll them, they would have softened, so because of the rest, the layers won’t close. Now put ghee in a wok and heat it. When the ghee hot enough, roll them, and make sure that the open layers are on top. Now hold it up with one spoon on the bottom, and pour ghee into the top layers, which will cause it to become fluffy. When they turn golden, take them out of the wok and put them in the strainer.

chicken pies

1 brown onion, finely chopped
olive oil cooking spray
750g chicken breast mince
1 1/2 cups fresh white breadcrumbs
1 lemon, rind finely grated, juiced
1 egg white, lightly beaten
1 cup flat-leaf parsley leaves, finely chopped
4 hard-boiled eggs, peeled (see note)
750g small chat potatoes, halved
cranberry sauce (optional), to serve

Preheat oven to 200°C. Line a baking tray with baking paper. Lightly grease four 3/4-cup capacity Texas muffin pan holes.
Place onion in a large microwave-safe bowl. Spray with oil. Microwave, uncovered, on HIGH (100%) for 2 minutes or until tender.
Set aside for 10 minutes to cool. Add mince, 1 cup breadcrumbs, lemon rind, egg white and half the parsley to the onion. Season
with pepper. Mix well to combine.
One-third fill each muffin hole with mince mixture. Stand 1 egg up in each mince base. Divide remaining mince mixture into 4.
Press over each egg to cover. Sprinkle remaining 1/2 cup breadcrumbs over pies. Lightly spray tops with oil.
Place potatoes on prepared tray. Spray with oil. Sprinkle with salt and pepper. Place potatoes on top shelf in oven and pies
underneath. Bake both for 35 to 40 minutes or until potatoes are golden and pies cooked through.
Transfer potatoes to a bowl. Add 2 tablespoons lemon juice and remaining parsley. Toss gently to combine. Spoon potatoes onto
serving plates. Serve with pies and cranberry sauce, if using.

Samosa Patti

Plain flour 1 kg
Salt 1 tbsp
Water to knead
Oil 7 tbsp

Put plain flour and salt in a large bowl and knead it by adding water until get a soft dough.
Now make small balls and roll out balls in small size flat bread about 2.5 inches in diameter.
Now apply oil on 1 flat bread and place other flat bread over it, apply oil and make 5 layers in this way. Roll out this in a large flat bread.
Heat griddle and cook lightly from both sides. Cut it in samosa pati size and separate the layers. Samosa pati is ready.

میدہ ایک کلو
نمک حسب ذائقہ
پانی حسب ضرورت
تیل سات کھانے کے چمچ

پیالے میں میدہ اور نمک ڈال کر پانی کے ساتھ گوندھ لیں۔
اب اس کے چھوٹے چھوٹے پیڑے بنائیں اور پھر چھوٹی روٹیاں بیل لیں۔
پھر ایک روٹی پر تیل لگا کر دوسری روٹی اس کے اوپر رکھیں اور اسی طرح پانچ لیئرز بناکر ایک بڑی روٹی بیل لیں۔
پھر گرم توے پر تھوڑا سا سینک لیں اور لمبائی میں سموسہ پٹی کی طرح کاٹ لیں۔ پھر لیئرز کو الگ الگ کرلیں۔

Steak (Or Chicken) Fajitas

3/4 lb top sirloin steak
2 tablespoons olive oil
1 tablespoon lime juice
1 garlic clove, finely minced
1/2 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon hot pepper flakes
1/2 teaspoon black pepper
1/2 teaspoon salt
8 flour tortillas (8 inch/20 cm)
1 -2 onion, we usually use approx. 1-2 depending on size (however much you like,enough to make a good mix with the peppers)
2 small sweet peppers, of your choice (green, red, or yellow)

sour cream
shredded cheese
chopped tomato

Slice steak into thin strips.
In bowl, mix together 1 tablespoons olive oil, lime juice, garlic, chili powder, cumin, hot pepper flakes, black pepper & salt.
Add beef strips and stir to coat, set aside.
Wrap tortillas in foil and place in 350° oven for 5-10 minutes or until heated through.
Cut onions in half lengthwise and slice into strips, cut your peppers into strips.
In large non stick skillet over medium high heat, heat remaining tablespoons of olive oil.
Add onions & peppers stirring for 3-4 minutes, until softened; transfer to a bowl and set aside.
Add beef to skillet, cook, stirring for 3-4 minutes or until they lose their red color.
Return onions and peppers to skillet; stir for about one minute.
To serve, spoon a portion of the beef mixture down the centre of each tortilla, top with your desired toppings , fold bottom of tortilla up over filling, fold the sides in, overlapping.

Chicken Bread Pakoray

Boneless chicken 10
Bread crumbs 1 packet
Egg whites 2
Green chilies chopped 4
Bread slices 6
Black pepper crushed 1 tsp
Red chili powder 1 tbsp
Corn flour 1 tbsp
Rice flour 2 tbsp
Oil as required
Salt to taste
To Boil Chicken
Garlic cloves 2
Black peppercorn 4
Salt to taste

Put black peppercorn and garlic in chicken, boil it and cut into finely.
Now cut edges of bread slices, soak in little water until soft and take out water.
Then mix chicken, bread crumbs, bread slices, red chili, black pepper, green chili, corn flour, rice flour, salt and egg whites
nicely and leave for a while.
Then heat oil in wok and deep fry small small pakoray of mixture.
When golden brown, take it out and serve hot with ketchup.

Chicken Popcorn

½ tsp Dried Sage
½ tsp Ground Oregano
½ tsp Garlic Powder
½ tsp Onion Powder
½ tsp Black Pepper powder
1 tsp Sugar powder
½ tsp Kashmiri lal mirch
2 tbsp Refined Flour
1 Egg White
3-4 tbsp Milk
1 cup boneless chicken breast, skinned
½ cup Mayonnaise
1 Cup Lettuce leaves

In a bowl take oregano, garlic powder, onion powder, black pepper powder, powdered sugar, red chili powder and refined flour. Mix it well.
Take another bowl and Mix egg white and milk.
Add chicken in refined flour mixture and strain.
Put chicken in Egg mixture and again put it on flour mixture.
Mix it well and strain to remove the extra flour.
Deep fry the chicken until golden brown.
Take small glass put lettuce leaves then put chicken popcorns.
Garnish with Mayonnaise and chili flakes.
Chicken popcorn is ready to serve.

Southern Fried Chicken

Chicken 8 pieces big pieces with skin or without ( I used without skin) wash and soak in vinegar and salt water
Hot sauce 2 tsp
Red chili powder 1 1/2 tsp
Salt to taste
Ginger garlic paste 2 tsp
Chicken powder 1 tsp
Eggs 2
Flour 1 cup
Water little if needed
Oil for deep fry

In big bowl add 1 tbsp of salt and 2 tbsp vinegar and soak wash chicken in it for at least 2 hours..
Than drain all water and pat dry
Now marinate chicken with ginger garlic paste, hot sauce, chili powder, chicken powder, salt for overnight..
Next day add eggs and flour and mix well.. Chicken should be coated perfectly if needed add little water or more flour to coat chicken perfectly.,
Fry chicken pieced on medium low flame for 15 to 20 mins from both side or until golden in colour and chicken is cook through..
Serve with fries and mayo raita.

Peanut Butter and Banana Sandwich

Brown bread slices 8
Peanut butter 1/2 cup
Ripe bananas 2
Brown sugar 8 teaspoons
Butter 12 teaspoons

Put peanut butter in a bowl and melt in a microwave for 30 seconds.
Lightly toast brown bread slices in a toaster. Peel and slice bananas.
Remove bread slices from the toaster and apply 1 tsp butter on each and toast again for a minute.
Remove the bread slices from toaster, spread some of the melted peanut butter on each bread slice, place some of the banana slices on 4 bread slices, sprinkle some of the brown sugar on each bread slice, Cover with the remaining slices. Spread 1 tsp butter on each sandwich. Place half the sandwiches in the griller and grill till golden and crisp from both sides. Similarly grill the remaining sandwiches.
Halve all the sandwiches and place them on a serving plate and serve immediately.

Creamy Fruit Chaat

Recipe Ingredients
Grapes 1 cup
Chickpeas 1 cup (boiled)
Fruit cocktail 1 can
Potato 1 (boiled)
Apples 2 (sliced)
Mangoes 2 (cubed)
Peaches 2 (sliced)
Bananas 4 (sliced)
Guava 4 (sliced)
Cream 2 packets (chilled)
Salt ½ tsp
Black pepper ¼ tsp
Caster sugar 4 tbsp
Chaat spice 1, ½ tsp

Recipe Method
In a bowl mix together grapes, chickpeas, fruit cocktail, potato, apples, mangoes, peaches, bananas, guava, cream, caster sugar, black pepper, salt and chaat spice.
Mix well and serve chilled.

Dahi Murgh Kabab Recipe

Sponsored By

Recipe Ingredients

Boneless chicken ½ kg
Yoghurt ½ kg
Ginger paste 2 tbsp
Salt as required
Green chilies 8
Red chili flakes 1 tbsp
Lemon 4
Crushed black pepper 1 tsp
Bihari kabab masala 2 tbsp
Raw papaya paste 1 tbsp
Kissan ghee 1 cup

Recipe Method

Marinade the chicken with yoghurt, raw papaya paste, green chilies. Salt, lemons, ginger paste, bihari kabab masala, crushed black pepper and red chili flakes for a few minutes. Now add in ghee to it and put it on the stove to let it cook. Now as the water dries out, grease the pan and put it on for dum or give it a coal smoke.

Achaari Tikki / Pickle Potatoes Cutlets Recipe

Recipe Ingredients

3 Potatoes
1 tsp of anaardana / pomegranate seeds
Salt to taste
1 tsp of red chili powder
Oil for shallow frying
4 tbsp of dry flour (used whole wheat)
For Filing
3 tbsp of your favorite pickle (used spicy mango pickle in this recipe)
1 cup of roasted moong daal (used Haldriam Moong daal packet)
2 tbsp of fresh cilantro / dhaniya leaves

Recipe Method

Boil potatoes and peel them.
In one mixing bowl mash potatoes and mix salt, red chili powder, anaardana and mix it well. If you think that mixture is little wet you can add little bit of flour.
In another mixing bowl add pickle, cilantro leaves and moong daal and mix it well.
Heat oil in a non stick pan.
Now start making small balls of potato mixture and flatten them in centre.
Add mixture of pickle in centre and close the cutlet carefully.
Now press the cutlet carefully, so that it does not break open. Use dry flour on counter table for this, in this way it will not slip from your hands.
Keep making the cutlets and then shallow fry them 4-5 minutes each side or until golden brown.
Now in a serving plate place this cutlet in centre, sprinkle cil.

Oats Idli

2 cups oats
1/2 liter curd (slightly sour)
1 Tbsp mustard seeds
1 Tbsp urad dal
1/2 Tbsp channa dal
1/2 Tbsp oil
2 tsp finely chopped green chillies
1 cup grated carrots
2 Tbsp finely chopped coriander
1/2 Tbsp turmeric powder
2 Tbsp salt

On a tawa, dry roast the oats until it turns slightly brown and then powder the oats in a mixer.
In a pan, add oil, mustard seeds, urad dal, channa dal and allow the mustard to splutter and the dals to turn golden.
To this, add the chopped chillies, coriander and grated carrots.
Add the turmeric powder and fry for a minute.
Add this seasoning to the powdered oats mixture and add the curd to it to make a batter like that of idli batter's consistency.
You can add as much curd to the mixture to achieve the consistency, but do not add water to the batter.
Grease the idli steamer plates with oil and pour the batter into each area of the steamer.
Steam the idlis for 15 minutes.

Sesame Chicken

1.5 pounds boneless, skinless chicken breasts, cut into pieces
1/4 tsp salt
1/4 tsp pepper
1 tbsp whole wheat flour flour
1 tbsp toasted sesame oil
1/2 tablespoon olive oil
2 garlic cloves, minced
1 tbsp low-sodium soy sauce
1 tbsp brown sugar
1 tbsp white vinegar
1/2 cup low-sodium chicken stock
1 tbsp sesame seeds
1 tbsp black sesame seeds (you can also use all regular)

1.Preheat the oven to 400 degrees.
2.In a small bowl, whisk the chicken stock, brown sugar, sesame oil, garlic, soy sauce, and white vinegar together. Set aside.
3.In another bowl, toss the chicken with salt, pepper, and flour.
4.In a large pan (make sure it’s oven safe) heat the olive oil over medium heat. Once hot, add the chicken in one layer. Cook for three minutes on one side until seared and then flip and cook for another three minutes on the other side.
5.Turn off the heat and pour the chicken stock mixture over the chicken, stirring to combine.
6.Place the entire pan in the oven and cook for 20 minutes. Then toss the chicken with sesame seeds and serve.
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