Karahi Biryani

         

By

Rida Aftab

Recipe Ingredients

• 1/2 kg Rice Boiled
• 1/2 kg Chicken
• 1/2 kg Tomatoes
• 1 tbsp Red chili powder
• 1tsp Turmeric
• 1tsp Coriander powder
• 1tsp Salt
• 1tsp Black cumin seeds
• 1tsp Whole black pepper
• 2 Bay leaves
• 6 Green cardamom
• 50 gm Dried plum
• 1 tbsp Ginger garlic paste
• 6 Green chilies
• 1 bunch Mint leaves
• 2 tbsp Ginger juliennes
• 2 Lemon
• 1/2cup Onion Fried
• 1/2cup Cooking Oil

Recipe Method

1. Heat 1/2 cup cooking oil and fry 1/2 kg chicken till its color turn to golden brown.
2. Now ad 1/2 kg Tomatoes, 1 tbsp Red chili powder, 1 tsp Turmeric, 1 tsp Coriander powder, 1 tsp Salt, 1 tsp Black cumin seeds, 1 tsp Whole black pepper, 2 Bay leaves, 6 Green cardamoms, 50 gm Dried plum and 1 tbsp Ginger garlic paste. Fry well on high flame.
3. Now add juice of 2 lemons, 6 Green chillies, 1 bunch of Mint leaves and 2 tbsp Ginger juliennes. Top with boiled rice.
4. Spread 1/2 cup fried onion on top and simmer for 20 minutes. Serve hot.

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Hyderabadi Pasanday

           

By

Rida Aftab

Recipe Ingredients

1/2 kg Pasanday
250 gm Onion Fried
250 gm Yogurt
6 Green chilies
1/2cup Oil
1tsp All spice powder
1/2 tsp Turmeric
1/2 tsp Nutmeg powder
2 tsp Cumin
2 tsp Red chili powder
2 tsp Coriander powder
2 tsp Ginger garlic paste
1 tbsp Ginger sliced
1 tbsp Sesame seeds
1 tbsp Desiccated coconut
1 tbsp Peanut
2 tbsp Fresh coriander
to taste Salt

Recipe Method

Roast 1 tbsp sesame seeds, 1 tbsp desiccated coconut, 1 tbsp peanut and 2 tsp cumin.
Marinate pasanday with roasted seeds and coconut mixture. also add 1/2 tsp turmeric, 2 tsp red chili powder, 2 tsp coriander powder, 2 tsp ginger garlic paste, 250 gm fried onion, 250 gm yogurt, 1 tsp all spice powder and salt to taste.
Now heat 1/2 cup oil in a pan, add marinated pasanday, cover and cook on low flame till meat tender.
Now add 1 glass water and 6 green chilies. Cook for 10 minutes.
Garnish with 1 tbsp sliced ginger and 2 tbsp fresh coriander.

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Special Kabab

         

By

Chef Shai

Recipe Ingredients

• Mutton mince ½ kg
• Onion 1
• All spice powder 1 tsp
• Green chilies 3 – 4
• Boiled red chilies 3 – 4
• Gram flour 1 tbsp
• Cumin seeds 1 tsp
• Coriander leaves 2 tbsp
• Pure Ghee 1 ½ tbsp
• Desiccated coconut 1 tbsp
• Lemon juice 1 tbsp
• Raw papaya paste 1 tbsp
• Garlic 3 – 4 cloves
• Ginger ½ inch piece
• Yogurt 125 gm
• Mayonnaise ½ cup
• Salt to taste
• Chili powder ½ tsp
• All spice powder ½ tsp

Recipe Method

• In chopper put together ½ kg mince, 1 tbsp papaya paste and 3 – 4 boiled red chilies.
• Add in 1 tsp all spice, 1 tbsp gram flour, 1 tbsp desiccated coconut, salt to taste, 1 tbsp lemon juice, cumin seeds, coriander leaves, green chilies, ginger piece and 3 – 4 cloves of garlic.
• Chopperize well. Make thin long kababs with the mixture.
• Heat ¼ cup oil in a pan, shallow fry till golden brown.
• In a bowl mix together 125 g yogurt, ½ cup mayonnaise, ½ tsp chili powder, ½ tsp all spice powder and salt to taste.
• Spread a little of this paste on each kabab.
• Put in a pan, add ¼ cup water, simmer on low flame for 6 – 8 minutes.
• Then remove lid and fry well. Dish it out and serve.

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National Masaly Dar Bombay Biryani

        

By

Shireen Anwar

Recipe Ingredients

1/2 kg Chicken
1/2 kg Rice
1cup Onion chopped
4 Tomatoes finely chopped 
3 Potatoes cut into 4 pieces each
1 1/4 cup Yogurt
2 tbsp heaped Ginger garlic paste
6 Green chilies whole
1 packet National masaly dar bombay biryani masala
1/4 cup Oil

Recipe Method

Heat1/4 cup  oil, fry 1 cup onion light golden add 1/2 kg chicken with 2 tbsp ginger garlic paste, 4 finely chopped tomatoes, 1 1/4 cup yogurt and 1 packet National Masaly dar Bombay Biryani Masala, cook for 10 minutes then add 2 cup water with 4 potatoes, cover and cook till chicken and potatoes tender, when oil comes on top add 6 whole green chilies and remove from fire, in another pan boil 1/2 kg rice in water with salt till 3/4 done, now give layers of biryani add yellow color on top and simmer for 10 to 15 minutes, serve with salad and raita.

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Frankie

           

By

Shireen Anwar

Recipe Ingredients

Ingredients for paratha
2 1/2cup Flour
1 1/2tsp Yeast
3tbsp Oil.
1/2tsp Salt.
1/2tsp Sugar
for frying Oil..

Ingredients for filling
250 gm Undercut beef thinly sliced
1tsp Ginger garlic paste
1tsp Salt
1/2cup Yogurt
1cup Water
2 Potatoes cubed and boiled
1 Onion chopped
1 Capsicum cut in tiny cubes
1/2tsp Black pepper
1tsp Crushed red pepper
1tsp All spice powder
2 tbsp Ketchup
2 tbsp Chili sauce
2 tbsp Lemon juice
2 tbsp Oil

Recipe Method

Method for paratha
In a bowl add 2 ½ cup flour, 1 ½ tsp yeast, 3 tbsp oil, ½ tsp salt, ½ tsp sugar and knead into a soft dough with luke warm water. Let it rise for 1 hour.

Make into small round balls. With a rolling pin roll the dough into a paratha and fry.

Method for filling
Cook 250 gm thinly sliced undercut beef with 1 tsp ginger garlic paste, 1 tsp salt, ½ cup yogurt and 1 cup of water till water dries and the beef is  tender.

Heat 2 tbsp oil in pan add 2 tbsp ketchup, 2 tbsp chili sauce, ½ tsp black pepper, 1 tsp  crushed red pepper, ½ tsp all spice powder and 2 tbsp lemon juice.
Also add in it 2 boiled potatoes cubes, 1 chopped onion, 1 cubed capsicum and meat mixture.

Remove from heat and cool.
Put the filling on the  paratha and seal with a toothpick.

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Chili Nuggets

          

By

Shireen Anwar

Recipe Ingredients

• 1/2 kg Chicken mince
• 1 1/2 tsp Salt
• 1/2 tsp White pepper
• 1/2 tsp Black pepper
• 2 Green chilies
• 2 tbsp Coriander leaves
• 1tsp Garlic paste
• 4 made into crumbs Bread slices
• Bread crumbs for coating
• 1 or 2 Eggs

Recipe Method

1. Mix 1/2 kg chicken mince with 1 1/2 tsp salt, 1/2 tsp black pepper, 1/2 tsp white pepper, 2 finely chopped green chilies, 2 tbsp coriander leaves,1 tsp  garlic paste and four bread slices made into crumbs,
2. Marinate for 1 hour,
3. Make in the  shape of nuggets, dip them  in 1 or 2 beaten eggs, coat in bread crumbs and deep fry in a wok.

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Garlic Rice

         

By

Shireen Anwar

Recipe Ingredients

4 cups Boil rice 
1/2 tsp White pepper
1tsp Salt
2 tbsp Soya sauce
2 tbsp Crushed garlic
1/2cup Spring onion leaves
4 cups Boiled rice 
1/2 Cup Oil 
1/2 Cup Spring onion leaves (finely chopped)
1/2 tsp Salt 
1/2 tsp White pepper 
2 tbsp Soya sauce 
3 tbsp heaped Crushed garlic

Recipe Method

Heat oil in a pan  add 2 tbsp crushed  garlic and fry till they  turn  light golden in color.Add 4 cups boiled rice with 1 tsp salt, 1/2 tsp pepper, 2 tbsp soya sauce, mixed well, add 1/2 cup spring onion leaves. Toss well.

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National Broast

           

By

Shireen Anwar

Recipe Ingredients

8-10 pieces Chicken
1 packet National Broast Masala
as required Oil
2 tbsp Lemon juice

Recipe Method

Marinate chicken pieces with 1 tsp salt and 2 tbsp lemon juice for 3 to 4 hours. Now coat 1 packet National Broast Masala and put in fridge for 15 minutes. Before frying again coat National Braost Masala. Deep fry in hot oil in a wok till it turn to golden brown. Serve with chili garlic sauce.

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Batata Vada

          

By

Shireen Anwar

Recipe Ingredients

1/2 kg Potatoes Peeled Boiled And Mashed 
3 Green chilies
1 inch piece Ginger
1tsp Salt
1/2 tsp All Spice
1/2 tsp Sugar
2 tbsp Coriander leaves chopped
2 tbsp Lemon juice
Ingredients for baghar
1/4 tsp Turmeric
1/2 tsp Mustard seeds
1/2 tsp Chili powder
2 tbsp Oil
Ingredients for Batter
1cup Gram flour
1/4 tsp Turmeric.
1/2 tsp Chili powder.
1/2 tsp Salt.
as required Water to make batter

Recipe Method

Grind together 3 green chilies, 1 inch ginger piece, 1 tsp garlic, 1/2 tsp all spice, 2 tbsp lemon juice, 1 tsp salt and 1/2 tsp sugar into a fine paste with 1 tbsp water, mix this paste into 1/2 kg mashed potatoes with 2 tbsp chopped coriander leaves, now give baghar to this mixture, mix well and make into small balls and then flattened make a thick batter with 1 cup gram flour, 1/4 tsp turmeric, 1/2 tsp chili powder, 1/2 tsp salt and water, dip wada into batter and deep fry them in 2 tbsp hot oil till golden brown, serve with chatni.

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National Kofta

          

By

Shireen Anwar

Recipe Ingredients

1kg Mince
1cup Yogurt
1cup Oil
4 Onion ground
6-7 Green chilies chopped
1 tbsp Garlic paste
1 tbsp Ginger paste
1 tbsp Fresh coriander chopped
1 packet National Kofta Masala

Recipe Method

Mix together 1 kg Mince, ½ cup Yogurt, 2 ground Onion, 6- 7chopped Green chilies, 1 tbsp chopped coriander and 2 tbsp National Kofta Masala. Mix well and make 20 to 25 small sized balls of the mixture.
Now in a pan, heat 1 cup oil, fry remaining onion, 1 tbsp ginger paste and 1 tbsp garlic paste. Also add the remaining National Kofta Masala with remaining ½ cup yogurt, cook till oil comes on top. Now add 3 to 4 cups water, also add in Kofta Mince balls and cook on low flame till mice tender. Lastly garnish with chopped coriander leaves and serve with Nan.

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Chicken Karahi

         

By

Chef Zakir

Recipe Ingredients

1/2 kg Chicken
1 Onion
1 Green cardamom
4 Tomatoes
2 Black cardamoms
2 Green chilies
8 Black pepper
Small piece Ginger
few Coriander leaves
1/2cup Oil
1 tbsp White cumin
1tsp Red chili powder
1tsp Salt
1/2 tsp Garlic paste

Recipe Method

Wash chicken pieces and saute in some oil. Also add spices, chopped onion, garlic, tomato, salt and red chili. Cover the lid and let it cook on low flame for 20 to 25 minutes. Chop ginger and green chilies in julienne shape. Garnish your chicken karahi with chopped ginger, green chilies and coriander leaves and serve.

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Sesame Rolls

         

By Chef Zakir

Recipe Ingredients

1 Lemon
3 Bread slices
4 Green chilies
1cup Boiled Potatoes
1/2cup Chicken
1/2cup Sesame seeds
1/2 tsp Salt
1/2 tsp Garam masala
for frying Oil

Recipe Method

Blend chicken in a food processor. Also add finely chopped green chilies, lemon juice, salt, chaat masala and mashed potatoes to chicken and blend. Crush bread slices and add sesame seeds to it and mix. Form the chicken mixture into rolls, coat with bread crumbs mixture and fry on medium flame. Delicious sesame rolls are ready to serve.

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Dates Chutney

       

By 

    Chef Zakir

    

Recipe Ingredients

• 10 Dates
• 100 gm Tamarind
• 1/2cup Sugar
• 1/4 tsp Salt
• 1/4 tsp Red chili

Recipe Method

1. Soak dates and tamarind in warm water.
2. Strain away excess water when dates and tamarind are tender.
3. Add the pulp to a cooking pot. Also add sugar, salt and red chili and let it cook.
4. When the mixture thickens, take off the flame and let it cool.
5. Add to a container and refrigerate.

Your date’s chutney is ready.

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Mini Apple Triangles

      

By

   Chef Zakir

Recipe Ingredients

2 Apple
6 – 8 Dates
1 tbsp Castor sugar
2 tbsp Raisin
2 tbsp Chopped walnuts
2 tbsp Water
4 tbsp Brown sugar
6 Frozen Parathas

Recipe Method

Add water and sugar to a pan and leave to cook. Also add sliced apples, caster sugar, raisins, chopped walnuts and dates. When the mixture is well combined, take off the flame and let it cool. Cut a portion of fresh or frozen paratha and form into shape of a samoosa; filling in with prepared mixture. Delicious Mini apple triangles are ready

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Kabuli Chana Pulao

       

By

 Chef Zakir

Recipe Ingredients

1 Cardamom
1 Bay leaf
2 Clove
2 Cinnamon stick
2 Whole black pepper
1/2 kg Basmati rice
100 gm Kabuli chana
1/4 tsp White cumin
2 tbsp Clarified butter
2 tbsp Onion Fried
to taste Salt

Recipe Method

Soak 100 grams Kabuli channa for 5 to 6 hours and boil. Soak 1/2 kg rice for half an hour and put on flame. Then add chick peas, 2 tbsp clarified butter, 1/4 tsp white cumin, 1 bay leaf, few whole black peppers, 1 cardamom, few cinnamon sticks and few cloves and stir well. Add water as required and cook until water dries up. You delicious Kabuli Chana Pulao is ready to serve.

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Chicken Loly Pops

         

By  

Chef Zakir

Recipe Ingredients

1/2 kg Chicken Wings
1cup Gram Flour
1tsp Salt
1tsp Red Chili Flakes
1tsp Crushed Cumin
1tsp Green chilies chopped
1/4 tsp Turmeric powder
1/2 tsp Red chili powder
1 tbsp Crushed coriander
for frying Oil

Recipe Method

Form loly pops of chicken wings. Mix salt, red chili powder, red chili flakes, turmeric, crushed coriander, crushed cumin and chopped green chilies with gram flour to make a thick batter. Dip chicken loly pops in this batter and deep fry. Serve Chicken Loly Pops with your favorite salsa.

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Crunchy Vegetable Noodles

By

Gulzar Hussain

Recipe Ingredients

• Egg Noodles ½ packet
• Chicken 250 gm
• Tomato                1
• Onion1
• Green onion 2-3 sticks
• Cauliflower 100 gm
• Capsicum 1
• Chili garlic sauce 2-3 tbsp
• Red chili flakes 1 tsp
• Garlic 2 tbsp
• Soya sauce 2-3 tbsp
• Crushed black pepper 1 tsp
• Lemon juice 2-3 tbsp
• Green chilies 3-4
• Oil ½ cup
• Salt to taste
• Green coriander to garnish

Recipe Method

1. First boil ½ packet noodles with 2 tbsp for 3 to 4 minutes. Then wash it with cold water and put it on a side. In a pan heat oil and add 2 tbsp garlic to fry. Then add 1 onion to fry for 2 to 3 minutes. Then add 250 gm chicken to cook. Then add 1 tsp red chili crushed, 2 to 3 tbsp chili garlic sauce and 2 to 3 tbsp soya sauce to mix and cook for 2 to 3 minutes. Then add egg noodles, 1 tomato, 1 onion, 2 to 3 green onion, 100 gm cabbage, 1 capsicum and 3 to 4 green chilies and fry on high flame. In the end add 2 to 3 tbsp lemon juice and dish it out.

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Garlic Alsi Naan

By

Gulzar Hussain

Recipe Ingredients

• White flour 2 cup
• Yeast 1 tbsp
• Chopped garlic 4 to 5 cloves
• Flax seed 1 tsp
• Sugar 1 tsp
• Butter 1 cup
• Salt to taste

Recipe Method

1. In  luke warm water add 1 tbsp yeast with 1 tsp sugar to mix and leave for  while. When yeast rise add in a mixing bowl with 2 cup white flour, 4 to 5 cloves, salt to taste and 1 cup of butter leaving 2 to 3 tbsp butter behind and knead with water or milk. Then leave it for 2 to 3 hours. Then make balls from dough and roll it thick then make marks with the help of the fork and sprinkle flax seed from top. Heat oven on 200 c and bake them for 8 to 10 minutes. Then brush with butter and again brush it for 1 to 2 minutes and serve hot.

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Paya Chicken Handi

By

Gulzar Hussain 

Recipe Ingredients

• Mutton                ½ kg
• Trotters                2
• Onion chopped 1
• Ginger garlic paste 2 tbsp
• Ginger garlic chopped 2 tbsp
• Red chili paste 2 tbsp
• Turmeric powder ½ tsp
• Coriander powder 1 tbsp
• All spice powder ½ tsp
• Cumin 1 tsp
• Bay leaves 3 to 4
• Whole spice 1 cup
• Clarified butter 1 cup
• Salt to taste

Recipe Method

1. In a pan add washed mutton trotters with as required water, 2 tbsp ginger garlic paste, 3 to 4 bay leafs and 1 cup whole spice to cook till stock is ready trotters tender. Then strain and separate the stock. In a clay pot heat clarified butter with 2 tbsp ginger garlic paste and 1 chopped onion to fry. Then add ½ kg meat to suate. Then add 1 tbsp coriander powder, ½ tsp turmeric powder, 2 tbsp red chili paste and salt to taste and cook well. Then add stock with as required water and cover them to tender. When meat tender add ½ tsp mace powder and simmer for 5 to 10 minutes. In the end sprinkle 1 tsp cumin and dish it out to serve.

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