Showing posts with label pakistani Food. Show all posts
Showing posts with label pakistani Food. Show all posts

Marinated Chicken Sticks:

Chicken breast (strips) ½ kg
Wooden sticks as required
Fresh cream ¼ cup
Raw papaya paste 1 tbsp
Mitchells lemon juice 1 tbsp
Mitchells garlic paste 1 tbsp
Crushed red pepper 1 tbsp
Turmeric 1 tsp
Crushed cumin seeds 1 tsp
Salt to taste
Coriander leaves 2 tbsp
Butter 2 tbsp
Water ½ cup
• Cut ½ kg chicken into strips, marinate with salt to taste and 1 tbsp raw papaya paste.
• In another bowl mix together 2 tbsp butter, ¼ cup fresh cream, 1 tbsp lemon juice, 1 tbsp garlic paste, 1 tbsp crushed red pepper, 1 tsp turmeric, 1 tsp crushed cumin seeds, salt to taste and 2 tbsp coriander leaves. Mix well.
• Marinate chicken strips with the marination mixture for 8 – 10 minutes.
• Now thread each wooden stick with a chicken strip in zig zag form.
• Put sticks in a frying pan, add ½ cup water, cover and cook for 8 – 10 minutes.
• Now remove lid, turn then flame high, fry very well till water dries.

Chicken Tikka Pulao

Rice ½ kg (soaked)
For Chicken Marination
Chicken 1 kg
Yogurt 2 cups
Ginger garlic paste 2 tbsp
Chicken tikka masala 4 tbsp
For Gravy
Oil ½ cup
Onion 3 large (sliced)
Red chili powder 1 tsp
Black pepper powder 1 tsp
Salt ½ tsp or to taste
Lemon 2
Green chilies 2 (sliced)
For Rice Stock
Water 4-5 glasses
Chicken bones as required
Garlic 4-6 cloves (crushed)
Whole coriander 2 tbsp
Salt to taste
Marinade chicken with yogurt, ginger garlic paste and tikka masala. Leave for 1 hour.
Add stock ingredients in a pan and cook for 15 minutes. It should be enough to cook the rice. Sieve through a strainer. Keep aside.
Heat oil in another pan and golden brown onion. Remove onion.
In same oil put marinade chicken and cook until half cooked.
Now add red chili powder, black pepper powder, salt and lemon juice. Cook and when its tender, add green chilies.
Meanwhile heat up stock, add rice (adjust salt) and cook until 80% rice are cooked.

Namkeen Chicken

1 whole Chicken
1 tbsp Oil
1 tsp Salt
1tsp Crushed Black Pepper
1 Lemon
Thyme as required

Heat the oven to 200 C and arrange a rack in the middle.
Drizzle the oil on the chicken and rub it all over the skin. Season generously inside and out with salt and pepper. Place the lemon and herbs inside the cavity, if using. Place the chicken breast-side up in a large frying pan or cast-iron skillet.
Roast the chicken in the ove and continue roasting until the juices run clear , about 50 minutes to 1 hour or more.
Remove the chicken from the oven and place on a cutting board. Let it rest about 15 to 20 minutes before carving.

Quick Fish Biryani Recipe

Recipe Ingredients
1 tablespoon
Ginger paste
1 tablespoon
Onions sliced
2 medium
Fried onions
1/4 cup
to taste
Fresh mint leaves torn
Fresh coriander leaves chopped
2 tablespoons
Lemon juice
1 tablespoon
1 tablespoon

Recipe Method
Fillet fish.cook rice. Place the fish in a non stick pan, add half cup yogurt, carom seeds, turmeric powder, red chilli powder, coriander powder, half teaspoon garam masala powder, green chillies, garlic paste, ginger paste, sliced onions (crushed lightly with hands), fried onions, salt, half the fresh mint leaves, fresh coriander leaves and lemon juice and mix well.
Spread the rice over the fish.
Spread the remaining yogurt and sprinkle some salt.
Sprinkle the remaining garam masala powder, remaining fresh mint leaves and drizzle oil.
Cover and cook on high heat for five minutes.
Reduce heat and cook for ten minutes.

Frieds chops

Mutton chops 1/2 kg
Whole mixed spices 1 tbsp
Coriander seeds 1 tbsp
Water 1-1/2 cup
For Batter
Yogurt 1/2 cup
Salt 1 tsp
Ginger garlic 1 tsp
All spice 1/2 tsp
Chili powder 1 tsp
Coriander powder 1 tsp
Crushed anar dana 1 tsp
Gram flour 1 tsp
Vinegar 2 tbsp
Turmeric 1/4 tsp
Egg 1

Cook mutton chops with whole mixed spices, coriander powder and water until tender.
For batter: Put all ingredients in bowl and mix it.
Now put steamed chops in batter and deep fry until golden.

Home made cheese

Plain yoghurt
Or 1 quart (1L) milk & a packet of yoghurt starter

Make your own yoghurt (optional). You may skip this step and start with store-bought yogurt for an even easier recipe. But if you'd like a recipe that involves fermentation, you can make an extra-thick "yoghurt cheese" from scratch. To do this, add the following steps to the recipe:
Heat 1 quart (1 liter) milk to exactly 110ºF (43ºC) with the help of a cooking thermometer. Avoid UHT or ultra-pastuerized milk for best results.
Stir in one packet of yoghurt starter culture, available from cooking supply stores and online cheese-making stores. Alternatively, use 2 tbsp (30mL) plain yoghurt with live active cultures.
Instead of draining in the refrigerator as described below, let drain in a yoghurt maker for 12–16 hours. This keeps the yoghurt around 100ºF (38ºC), encouraging bacterial fermentation.
Prepare a draining container. Line a colander with at least four layers of cheesecloth, and place the colander over a large saucepan. Spoon as much yoghurt as you like onto the cloth.
You can tie the yoghurt up in the cheesecloth and hang it over a pot instead.
Refrigerate for 12–48 hours. The liquids in the yoghurt will drain away until you get a soft, cream-cheese like consistency. The longer you let the yoghurt drain, the thicker and more complex the cheese will be.
Optionally, you can occasionally smooth out the "cheese" with a spoon for a creamier texture.
Letting it drain at room temperature will speed up the process, but risks introducing harmful bacteria.
Store the cheese. Once the yoghurt is done draining, transfer it to a ramekin or bowl, using another clean cloth underneath. Cheesecloth will leave a beautiful printed pattern on the cheese, but you may use anything you like. Eat before it spoils, usually within a week or so.
Optionally, stir in salt and herbs for a cracker topping, or sugar for a light dessert.
You may discard the whey or use it as a substitute for milk in baking.

Chicken kalaji

Chicken livеr 1/2 kg wash and drаinеd еxсеѕѕ wаtеr.
Chopped оniоn Chiсkеn kаlаji
1 tѕр garlic paste
1 tsp gingеr раѕtе
3 tbѕр уоgurt
1/2 tin Chорреd tomatoes 200 grаmѕ
1/2 tsp сhilli роwdеr
Salt tо tаѕtе оr 1 tsp
1/2 tsp black рерреr роwdеr
1/4 tѕр turmеriс роwdеr
1 tbѕр roasted and сruѕhеd cumin and соriаndеr
1 tbѕр lеmоn juice
Grееn сhilliеѕ 2 chopped
Fresh coriander 2 tbѕр chopped
Fenugreek lеаvеѕ 1/2 tо 3/4 tѕр
Cumin seeds 1/2 tsp
Pinch of garam mаѕаlа роwdеr.
Heat оil аdd оniоn аnd fenugreek lеаvеѕ аnd frу till golden. Thаn аdd gingеr garlic раѕtе аnd сumin ѕееdѕ frу fоr few ѕесоndѕ, thеn аdd liver and ѕрrinklе аll spices fry till it сhаngеѕ it'ѕ соlоur аnd all wаtеr еvароrаtеѕ.Add сhорреd tоmаtоеѕ mix, cover аnd cook until tоmаtоеѕ soften and livеr is hаlf done, Thеn аdd yogurt mix and соvеr аnd let it сооk on lоw flаmе until livеr is done. When аbоut tо dоnе аdd grееn chilli, frеѕh соriаndеr, garam masala роwdеr аnd lеmоn juiсе.. Stir once. Givе damn for 5 mins turn оff the heat аnd ѕеrvе with nааn!

Corn rice

2 cup Basmatic Riсе( ѕоаkеd)
1 сuр Cоrn (bоilеd)
1/4 cup сарѕiсum (diced)
1 mеdium Onion сhорреd
1 mеdium tоmаtо сhорреd
3-4 Grееn Chilliеѕ сhорреd
2 tѕр Gingеr crushed
1 Bay Leaf
1 Cardamom
1 рсѕ Cinnаmоn
3-4 Cloves
1 tѕр cumin ѕееd
1/2 tѕр сruѕhеd blасk рерреr
1 tsp Taara gаrm masala
Sаlt - tо taste
1/4 сuр cooking Oil
Water оr сhiсkеn stock 2.1/2 - 3 Cuрѕ
Heat оil in раn frу оniоn with whole ѕрiсеѕ untill bесоmе trаnѕluсеnt, аdd gingеr garlic, tomato, grееn chillies аnd frу mоrе.
Add соrn, salt, black рерреr аnd Tааrа gаrm mаѕаlа and stirr.
Now аdd 2.1/2 or 3 сuр оf wаtеr/сhiсkеn ѕtосk, аdd riсе аnd cook untill riсе аbѕоrbѕ аll water.
Nоw аdd capsicum, mix wеll аnd соvеrеd раn fоr dum.
Dеliсiоuѕ corn rice ready to ѕеrvе.

Corn Chips

6 - 8 tbsp corn flour
3 tbsp all purpose flour
3 tsp oil
½ tsp cumin seeds
½ tsp carom seeds
¼ tsp dry mango powder
½ tsp red chilli powder
Salt to taste
All purpose flour for dusting
Oil for frying
For dip
2 tbsp roasted onion and garlic
½ cup tomato puree
¼ tbsp sugar
1 tbsp chilli sauce
1 tbsp tomato ketchup
1 tbsp lemon juice
Salt to taste
1 tbsp red chilli powder
1 roasted & peeled green capsicum

Mix corn flour, all purpose flour, oil, cumin seeds, carom seeds, dry mango powder, red chilli powder, salt and warm water in a bowl to knead dough.
Now, roll out the prepared dough and shape it.
Next, dry roast the shaped dough.
Now, fry the roasted chips in the oil.
Next, put the roasted onion and garlic in a pan along with tomato puree in a pan to sauté.
After slightly cooked, mix sugar in it.
Now, mix chilli sauce, tomato ketchup, lemon juice, salt and red chilli powder in the pan to cook.
Next, mix the diced green capsicum in it to prepare a dip.
Serve the prepared chips with the dip.
Your Corn Chips are ready to serve.


1-1/2 cup all purpose flour
1/2 cup whole wheat flour
500 gm minced meat ( chicken/ beef )
1 medium onion, finely chopped
1 tsp finely chopped garlic
1 tsp finely chopped ginger
2 green chilies, finely chopped
1/2 cup finely chopped coriander
1 tsp red chili powder
1 tsp salt
1/2 turmeric powder
1 tsp cumin
2 tbsp ketchup
2 eggs, beaten

- In a bowl, mix both flour with 2 tbsp oil.
Add water enough to make soft dough.
Set aside for 15-20 minutes.
- In the meantime, prepare the mince.
Start by heating 2 tbsp of oil in a pan. Add ginger, garlic and onion. Sprinkle salt, turmeric, cumin and sauté until soft. Add minced meat and stir immediately till changes color, now add chili powder and ketchup. Cover and cook for about 10-15 minutes on low flame. Finally add coriander and green chilies and mix well. Keep it aside.
- Once the dough has rested enough, divide it into 6-8 balls and bring a griddle to medium high heat.
- roll the dough to thin square sheet, brush egg on it and drop 2 tbsp of cooked mince in the center. Now fold from all sides like an envelope and press it down to flatten with hands and seal it. If required, roll it slightly.
- Drizzle 1 tbsp of oil on the hot griddle and place the folded paratha on it with the seam side facing down. Turn and drizzle little more oil on paratha and press it lightly with a spatula. Cook each side for 3-4 minutes till golden brown.
- Dish out and cut in four squares.
- Serve hot with mint chutney.


*Boneless, skinless chicken breast
*2 large eggs
*1/4 cup coconut milk-any milk will do
*1/2 cup flour
*1 cup panko bread crumbs (these work better then regular bread crumbs)
*1 cup shredded sweetened coconut
*1/2 tsp salt
*1/2 cup vegetable oil ( I would use coconut oil)
*Sweet Chili Sauce for dipping

Step 1: Cut chicken into strips, cutting diagonally so the ends are not too small.
Step 2: Prepare three separate bowls for breading your chicken
–1st: Combine flour and salt
–2nd: Whisk eggs and milk together
–3rd: Stir panko bread crumbs and coconut together
Step 3: Heat 1/4 c of vegetable oil in large skillet over medium/high heat. It is hot enough when the flour sizzles and bubbles when it comes in contact with the oil.
Step 4: Coat chicken strips in the three bowls. Start with the flour combination, then the egg and milk, and end with the bowl containing the bread crumbs and coconut.
Step 5: Place some of your chicken strips in the hot oil with about an inch in between each strip (this helps prevent the oil from cooling down). I prefer to just fry the strips for until they are golden brown,, place them on a paper towel to drain, and once I’m done with all of them I bake them for 10 minutes at 350 degrees. (Cooking time may very depending on how thick your chicken is)
Last but not least serve immediately with your chili sauce..

Achari Baingan

8 baby aubergines (small sized baingan, slit), lightly dabbed on the inside with some salt and turmeric powder
Oil to deep fry
For the masala
2 Tbsp coriander seeds, dry roasted
1 Tbsp saunf (fennel seeds), dry roasted
1 tsp zeera (cumin) seeds, dry roasted
1 1/2 tsp methi daana (fenugreek seeds)
2 tsp white mustard seeds
1/2 tsp black onion seeds
1/2 tsp ajwain (carom seeds)
4 tsp amchoor (mango powder)
1/4 tsp turmeric powder
Red chilli powder, to taste
To toss the aubegines:
5 Tbsp mustard oil
2 bay leaves
3-4 cloves
2 pinches heeng dissolved in 2 Tbsp water
Salt, to taste
Slice the aubergines into four leaving them attached only at the stem. Lightly dab the brinjal on the inside with some salt and turmeric powder. Deep fry.
In a pan dry roast coriander seeds, saunf and zeera. Grind these with all the other masalas on the ingredient list.
Stuff the deep fried aubergines with this masala. Keep aside.
In a kadhai / wok, take mustard oil, add bay leaves, cloves and heeng water.
Add the stuffed aubergines. Toss.
Sprinkle some salt according to taste. Toss. Serve.

Besan ki Roti

Gram flour 1 kg
Flour 2 cups
Chopped Mint Leaves 1 bunch
Red Chili Powder ½ tbsp
Salt to taste
Chopped Green Coriander 1 bunch
White Cumin ½ tsp
Crushed Green Chilies 4
Butter/ Clarified butter ½ cup
Take 1 kg gramflour, flour, chopped mint leaves, ½ tbsp red chili, salt, green coriander, cumin, chopped green chilies and water. Make a dough.
Heat the pan
Make small dough balls and roll them. Cook it on a low flame.
Put butter on the top.
Serve hot with sarso ka saag

Dum Pukht's Galouti Kebab

1/2 kg minced mutton (use mutton leg or mutton shoulder which is very fine and reddish in colour, double minced)
1/2 tsp salt
1/2 tsp red chilli powder
1 tsp raw papaya paste (helps to tenderize the meat)
1/2 tsp garam masala powder
1 tsp ginger and garlic paste
1/2 tsp saffron (mixed in warm milk)
1 tsp browned onion, paste
1 tsp coriander leaves
1 tsp gram flour (besan)
1 tsp desi ghee
1 tsp gulab jal
A dash of ittar (a natural perfume oil derived from botanical sources)
1 tsp ghee to fry the kebabs
Add to the minced meat, salt, chilly green papaya paste, garam masala, ginger-garlic paste, onion paste, saffron, desi ghee, gulab jal and a dash of ittar.
Mix all togethar and very finely. Mixing is a very important part of this recipe.
Once done, heat 1 tsp ghee in a pan. Make flattened rounds of the mixture. You can use little water so that the meat does not stick to your hands.
Fry the kebabs.
Serve hot. Goes best with sheermal or mughlai parantha.

Moroccan Meatballs Recipe

Recipe Ingredients
For the saffron water:
1/2 teaspoon crumbled saffron strands
1 cup hot water
For the kefta
1 pound lean ground lamb or beef
3 tablespoons crème fraîche or grated beef suet
2 teaspoons sweet paprika
1 teaspoon ground cumin, preferably Moroccan
1 teaspoon ground coriander
3/4 teaspoon ground cinnamon, preferably Ceylon
1/4 teaspoon grated nutmeg
1/4 teaspoon cayenne
Salt and freshly ground black pepper
2 tablespoons roughly chopped flat-leaf parsley
2 tablespoons roughly chopped cilantro
For the sauce:
1 medium red onion, grated
2 tablespoons unsalted butter
1/4 cup saffron water
1 teaspoon sweet paprika
1/2 teaspoon ground cumin, preferably Moroccan
1/4 teaspoon ground ginger
1/4 teaspoon freshly ground black pepper, or to taste
2 to 3 pinches cayenne
Pinch of ground turmeric
1/2 teaspoon salt, or to taste
1 cup roughly chopped cilantro
1/2 cup hot water
2 tablespoons fresh lemon juice
Recipe Method
Make the saffron water:
Toast the saffron strands in a warm, but not hot, skillet for just a minute or so. Crush again.
Soak the crushed, toasted saffron strands in the hot water and store in a small jar in the refrigerator for up to a week. Pour out 1/4 cup saffron water for use in this recipe and reserve the remaining 3/4 cup for another use (see LC Note above). For longer storage of the saffron water, quadruple the recipe quantities above, pour the saffron water into a plastic ice cube tray, and freeze into cubes. Once they are frozen, shake out the cubes and store in a freezer bag. Each cube will be equivalent to 2 tablespoons saffron water or a good pinch of dried saffron threads.
Make the kefta
Combine the ground lamb or beef, crème fraîche or beef suet, paprika, cumin, coriander, cinnamon, nutmeg, cayenne, salt and pepper, parsley and cilantro in a food processor and blend until a paste forms. Transfer to a bowl, cover, and refrigerate for at least 30 minute or until ready to cook. Shape the meat mixture into 24 olive-size balls and place on a plate. If you think you may not have seasoned the meatballs sufficiently with salt and pepper, pinch off a tiny bit of a meatball, sizzle it up in a skillet, and taste it. Season the meat mixture accordingly.
Make the sauce:
Place an 11- or 12-inch tagine or cazuela or Dutch oven on a heat diffuser, if you have one, over medium-low heat. Add the grated onion, butter, saffron water, spices, salt, 3/4 cup of the cilantro, and hot water. Slowly raise the heat and bring to a boil, then reduce the heat to medium-low, cover, and simmer gently to blend the flavors, about 10 minutes.
Add the kefta, or meatballs, to the sauce and poach, covered, for 30 minutes, turning them midway through the cooking.
Add the lemon juice to the sauce. Taste and correct the seasoning with salt and pepper. Transfer the hot pot to a wooden surface or a folded towel placed on a serving plate and garnish with the remaining 1/4 cup cilantro. Spoon the kefta and sauce directly from the pot onto plates, with warm slices of toasted bread for mopping up the sauce.

Aloo Kulcha Paratha

For the kulcha
1 cup whole wheat flour/atta, 120 grams
1 cup all purpose flour/maida, 125 grams
¼ tsp baking soda
3 tsp oil or ghee ( i used oil)
2 tbsp curd/yogurt (vegan yogurt like cashew or almond yogurt can be substituted)
1 tsp sugar
¾ to 1 tsp salt or add as required
½ to ⅔ cup water for kneading or add as required
oil or ghee for roasting as required
some sesame seeds (black or white) or nigella seeds
For aloo or potato stuffing:
3 large potatoes or 4 to 5 medium potatoes, 300 to 350 grams
2 green chilies/hari mirch, finely chopped
½ tsp red chili powder/lal mirch powder
½ tsp dry mango powder/amchur or add as required
¼ to ½ tsp garam masala powder
2 tbsp chopped coriander leaves/dhania patta
Preparing the kulcha dough:
In a mixing bowl take 1 cup whole wheat flour, 1 cup all purpose flour, ¼ tsp baking soda, 1 tsp sugar, ¾ to 1 tsp salt or as required.
add 2 tbsp curd/yogurt and 3 tsp oil.
with a spoon or with your hands lightly mix everything.
add water. i added ⅔ cup water in parts. the amount of water to be added, depends on the quality of flours. so add accordingly.
mix and then begin to knead.
knead to a smooth soft dough. cover the dough and keep aside for 2 hours.
Preparing the potato stuffing
meanwhile, steam or boil 4 to 5 potatoes (about 300 to 350 grams) till they are cooked through completely. you can cook the potatoes in a steamer or pressure cooker.
peel and then mash the potatoes with a potato masher. you can also use a fork to mash the potatoes.
add the chopped green chilies, ½ tsp red chili powder, ½ tsp dry mango powder, ¼ to ½ tsp garam masala powder and 2 tbsp chopped coriander leaves. substitutes for dry mango powder are dry pomegranate seeds powder (anardana powder) or lime juice. you can add about ½ to 1 tsp of dry pomegranate seeds powder. lime juice can be added as per your taste. there should be just a light sour taste or tang in the potato stuffing.
mix the spices and herbs with the mashed potatoes very well. check the taste and add more of the salt, green chilies, dry mango powder if required.
Assembling and preparing aloo kulchas:
after 30 minutes lightly knead the dough again.
make medium sized balls from the kulcha dough.
sprinkle whole wheat flour on the rolling board and on the dough ball.
with a rolling pin, roll it into a diameter of 5 to 6 inches diameter.
place the potato stuffing in the center keep 1 inch space all over the circumference.
bring the edges together and join them at the center.
press the joined edges top and sprinkle some sesame seeds. press the sesame seeds with your fingers or very lightly with the rolling pin so that they get stuck to the dough.
sprinkle some flour. adding sesame seeds is optional. you can skip it.
gently roll to a large disc of about 7 to 8 inches in diameter.
on a hot tava or griddle, gently place the stuffed kulcha.
flip over when one side is partly cooked. spread some ghee or oil on this side. the amount of ghee or oil to be added, depends upon you. you can either add less or more or skip it altogether.
flip again and now spread some ghee or oil on this side.
press the edges with a spatula to ensure that they are cooked.
flip once or twice to ensure even roasting and cooking.
place the kulcha in a roti basket.
add ½ to 1 tsp of butter and spread it with a butter knife or spoon. prepare all the kulchas with the above method and stack them up.
after making each kulcha, wipe the tawa with a cotton kitchen towel to get rid of the browned or burnt flour particles.
you can also serve kulchas straightaway from the tawa to the plate. serve these aloo kulchas hot or warm with butter, curd or mango pickle or punjabi chole

Kali Mirch Chicken

1 kg chicken
2 onions
2 tsp crushed ginger
2 tsp garlic
1 tomato
½ tsp turmeric
1 tbsp coriander powder
1 tsp fennel seeds
2 tsp crushed black pepper
1 tsp all spice powder
Coriander leaves for garnishing
Salt to taste
2 tbsp oil
Heat 2tbsp of oil in a pan and fry the chopped onions until golden brown in color
Add 3-4 green chilies; 2tsp crushed ginger and 2tsp crushed garlic. Fry for 2 minutes
Add 1kg chicken pieces and cook for 4-5 minutes
Now add 1/2tsp turmeric,1tbsp coriander powder1tsp ground fennel seeds , 2tsp crushed black pepper powder and salt as required
Reduce the flame to a simmer and cover. Cook for 5 minutes
Remove the lid and add 1 chopped tomato. Cook until the oil floats on top.
Add ½ cup water and cook for 5 more minutes until a thick gravy is formed
Lastly sprinkle the all spice powder and garnish with chopped coriander

Bedmi Puri

For the Filling:
1 cup dhuli urad ki dal-soaked in water for 3 hours
1/8 tsp asafoetida
1 tsp cumin seeds
1 tsp garam masala
1 tsp chilli powder
1 tsp coriander powder
1/8 tsp powdered black pepper
For the Dough:
2 cups whole-wheat flour
1 Tbsp oil water to knead the dough
oil for deep-frying

Mix the salt and oil into the flour.
Knead into a soft and pliable dough with water.
Cover the dough and rest for at least half an hour. Grind the lentils coarsely, and add the rest of the ingredients for the filling.
Shape into small rounds.
You will need to wet your palms off and on, to make sure that the filling does not stick to them.
Make walnut-sized smooth balls with the dough and flatten between your palms.
Take one round, and pinch and wet the edges all around.
Place a round of filling in the center. Bring the edges together and pinch to seal.
Flatten by pressing gently and roll into rounds.
Grease the surface of the rolling pin, if necessary.
Heat the oil till such time as a piece of dough tossed in comes up immediately.
Fry the bedvins in it over high heat, till golden on both sides.

Mango chutney

Mango chutney
Four large mangoes, peeled, stoned as well as sliced
Four cloves garlic, peeled and crushed
450g/1lb caster sugar
2 baking apples, peeled, cored and chopped
1 tbsp English mustard powder
1 tbsp grated fresh root ginger
600ml/1 pint white wine vinegar
1 tbsp cayenne pepper

How to make Mango chutney
Put the mango pieces inside a large dish as well as sprinkle along with salt. Depart immediately. In the morning, deplete from the juice as well as wash the fruit.
Put the actual garlic, sugar, apples, mustard, ginger, vinegar as well as cayenne pepper inside a pan as well as, over a reduced heat, dissolve the actual sugar.
Bring towards the boil and add the actual mangoes. Simmer for Half an hour until the chutney is actually thick and syrupy. Tea spoon into sterilised containers and close off.

Mutton Pepper

200 gms boneless shredded mutton
finely chopped onion
3-4 kgs chopped garlic
½ of spoon mustard
½ spoon of grounded black pepper
2 tablespoon of oil
½ spoon of butter
Cooking Instructions
Heat oil in deep, heavy-based frying pan, Sauté mustard seeds.
Fry garlic and onion till they turn golden brown. Add mutton, stir well.
Add rest of the ingredients and cook it for 20 minutes over low flame till it gets cooked.
Sprinkle fried musk melon seed before serving.
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