Thread: Sehar o Aftar Recipe Special

Nauratan daal



Masoor ki daal.............................1 Cup

Mash ki daal...........................................1 cup

Mung ki daal.............................................1 Cup

Sabit masoor ki daal............................1 Cup

Kabli chanay...................................1 cup

[7-8 hours bhigone k baad boil ker lein}

Chanay ki daal...................................1 Cup

Lobia.........................................Aik Cup

in tumam dlaon ko achi trah saaf kerne k baad dho ker 7-8 hours pani mein alaida alida bhigo dein

haldi poweder......................half chaye ka chamch

Dhanya powder.............................aik chaye ka chamch

siyah mirch powdr.........................aik chaye kachamch

lal mirch powder ........................aik chaye ka chamch

Daar cheeni......................1 inch ka tukria

choti ilaichi............................2 adad

laung........................................2 adad

heeng.................................1 chutki

tamatar............................3 adad

pyaz...............................alice kaat lein.2 adad

adrak lehsan ka paste...................................2 khanay k chamch
mena aik khanay ka chamch adrak paste aur aik khanay ka chamch lehsan paste

tail.......................4,5 khanay k chamch

Nmak ...............................hasb e zaiqa

Hara dhania chop hua hua........................... hasb e zarurat

Tarkeeb

Tumam dalon ko bhigone k baad nithar lein aur alg se rakh diena b aik pateli mein oil dalien heeng dalein daar cheeni laung aur ilaichi daal ekr thori der garam karein ab lehsna adrak ka paste,tamatar kaate hue aur pyaz daal ekr fry ekrien 3,4 min is k baad tumam dalein aur masla jaat siwaye
hara dhanya k dalein aur 5,6 min pakayein ab is mein 5,6 glass pani daal dein aik ubala aanay per halki aanch dala galne tak k liye rkah dien dlaien gal jayein to 2 min mazeed pakayein
mazay daar daal tyar hai srving dish mein daal dlaien uper s ehara dhanya aur tali hui pyaz se garnish kerien aur chawla k sath ya phulkon k sath paish kerien

Honeyed Noodles With Vanilla Ice-Cream

Ingredients
4 roasted almonds, cut into pieces
4 teacups crispy noodles (fried noodles)

Directions
For the honey sauce:

1 tablespoon sugar
1 tablespoon honey

To serve:
vanilla ice-cream



Directions
1. In a small vessel, heat the sugar and add 1 teaspoon of water on a slow flame.

2. When the sugar melts, immediately add the honey, mix well and pour over the noodles. Sprinkle the almond pieces on the top.

3. Serve with vanilla ice-cream.

Gujia – Sweet Samosa

Ingredients:
For the Dough:
2 cups – plain flour
2 to 3 tbsp – milk
½ cup – sugar
2 ½ tbsp – ghee
oil for frying

For the Stuffing:
½ kg – mawa
3 tbsp – coarsely chopped cashew nuts
4 tbsp – castor sugar
5 – green cardamoms, ground
3 tbsp – raisins


Method
1. Sift flour. Add sugar. Rub in ghee with fingertips till well mixed.
2. Add enough milk to make a fairly stiff dough.
3. Divide into ten balls and roll out on an oiled board as for puris.
4. Cut each into half and from into cones for filling.


To Make the Stuffing:
1. Moisten mawa with milk.
2. Add sugar, raisins, cashew nuts and cardamoms. Mix well.
3. Stuff samosas with filling and seal edges with a little water.
4. Deep fry samosas in hot oil till golden brown. Drain and serve.

Besan Ke Laddoo

Besan Ke Laddoo

Ingredients
225 gms pure ghee,
225 gms besan,
350 gms castor sugar,
1 tsp cashew nuts chopped,
1 tsp almonds chopped,
1 tsp pistachio.

Method
Roast besan in pure ghee on low flame.
Keep stirring the mixture to avoid lumps.
Remove and set aside to cool.
Add sugar and cashew nuts to the besan mixture and mix well.
Mould into laddus.

خوبانی کی چٹنی

اجزاء:
خوبانی ایک کلو خشک
چینی ۷۵۰ گرام
نمک ۲۰ گرام
سرکا ۷۵ ملی لیٹر
ادرک ۳۰ گرام
سرخ مرچ ۳۰ گرام
ترکیب:
خشک خوبانی کو اچھی طرح صاف پانی سے دھو لیں پھر اسے رات بھر کے لیے پانی میں بھگو دیں صبح خوبانی کو اسی پانی میں پکا کر اچھی طرح گلا لیں۔ اب اس میں ادرک لال مرچ ، نمک، چینی ڈال دیں۔ اور اتنی دیر تک پکائیں کہ جام کی طرح گاڑھا ہو جائے پھر اس میں سرکا ملا کر دس منٹ تک پکا کر اتار لیں۔ ٹھنڈا ہونے پر حسب خواہش بوتلوں یا مرتبان میں بھر کر محفوظ کر لیں۔

فروٹ چنا چاٹ

اجزاء:
سفید چنا ---- ایک پیالی
کیلا ----- چار عدد
خوبانی ----- سات عدد
سیب ----- ایک عدد
انگور ----- ایک پاؤ
آلوچے ----- چھ عدد
نمک ----- حسب ذائقہ
چاٹ مصالحہ ----- حسب ضرورت
اورنج کا جوس ----- ایک کپ
ناشپاتی ---- ایک عدد
ترکیب:
تمام فروٹ کاٹ لیں- ایک پیالے میں تمام کٹے ہوئے فروٹ٬ چنے٬ نمک اور چاٹ مصالحہ ڈال کر مکس کرلیں- آخر میں اورنج کا رس ڈال دیں اور پیالے میں نکال کر پیش کریں

دال کے سموسے


اجزاء:
تلی ہوئی مونگ کی دال ---- 200 گرام

نمک ---- حسب ذائقہ


پیاز (باریک کٹی ہوئی) ---- دو عدد درمیانی


ہرا دھنیا (باریک کٹا ہوا) ---- ایک گٹھی


پودینہ (باریک کٹا ہوا) ---- آدھی گٹھی


ہری مرچیں (باریک کٹی ہوئی ---- چار سے چھ عدد


لیموں کا رس ---- دو کھانے کے چمچ


سموسے کی پٹیاں ---- دو درجن


میدہ ---- دو چائے کے چمچ


کوکنگ آئل ---- تلنے کے لیے
ش

ترکیب:
دال میں نمک٬ پیاز٬ دھنیا٬ پودینہ٬ ہری مرچیں اور لیموں کا رس ملا کر دس منٹ کے لیے رکھ دیں-

سموسوں کو چپکانے کے لیے میدہ میں تھوڑا سا پانی ڈال کر گاڑھا پیسٹ بنا لیں-


سموسے کی پٹی کو ہاتھ میں لے کر تکونی شکل میں فولڈ کریں- اس میں ایک کھانے کا چمچ دال کا مکسچر بھر کر دوبارہ سے اسی شکل میں رہتے ہوئے موڑ لیں- اچھی طرح سے بند کر کے میدہ کے پیسٹ سے چپکا دیں- سموسوں کو دس سے پندرہ منٹ کے لیے فریج میں رکھ دیں-


کڑاہی میں کوکنگ آئل کو درمیانی آنچ پر تین سے پانچ منٹ گرم کریں اور سموسوں کو گولڈن براؤں فرائی کر لیں-

آلو کے کباب

اجزاء:
آلو آدھا کلو ( کدّو کش کرکے پانی اچھی طرح نکال لیں)
(آلو چھیل کر دھو لیں ، اُس کے بعد کش کریں )
ہرا دھنیا ۔ تھوڑا سا۔
گرم مصالحہ ۔ 2 چائے کے چمچ۔
نمک۔ حسبِ ذائقہ۔
پسی سرخ مرچ۔ دو چائے کے چمچ۔
انڈا 2 عدد۔
میدہ آدھی پیالی۔
کالی مرچ ۔ آدھا چائے کا چمچ۔
آئل ۔ تلنے کے لیئے۔
ترکیب:
کدّو کش کیئے ہوئے آلوؤں کو سارے مصالحے لگا کر دو گھنٹے کے لیئے فریج میں رکھ دیں پھر نکال کر پکوڑوں کی طرح تل لیں اور چٹنی یا کیچپ کے ساتھ مزے سے کھائیں۔

thanx 4 sharing!

thanks.I tried, it was a nice recipie and tasty.

Fried Chicken Sandwich

Ingredients:
1 - small chicken breast
12 slices - sandwich bread
30 g - flour
1 1/2 cups - milk
3 - eggs
1 cup - butter
salt and pepper

Method

1. Boil chicken with salt, pepper and water.
2. Keep aside half the stock.
3. Dice the chicken.
4. Make white sauce with flour, 1 tbsp butter, 1 cup milk and the stock.
5. When it is thick, stir into the chicken pieces.
6. Soak bread slices in milk for a few seconds.
7. Remove and drain.
8. Melt 1/2 cup of butter and apply it to the bread slices.
9. Then place the chicken mixture onto the slices and cover with another buttered slice. Heat the remaining butter.
10. Beat the eggs.
11. Dip sandwiches into the beaten eggs and deep fry till golden brown and crisp.
12. Serve hot.

Corn Chaat

Ingredients:

Sev 1 cup + 1 cup
Sweet corn 2 cups
Potatoes peeled, cubed boiled 2 cups
Tomatoes chopped into tiny cubes 2
Spring onions ½ cup chopped with leaves
Coriander leaves 2 tbsp
Green chilies chopped 2 tbsp
Lemon juice 2 to 3 tbsp
Salt 1 tbsp
Chili powder 1 tsp
All spice powder ½ tsp
Crushed and roasted cumin 1 ½ tsp
Oil ¼ cup

Method:

1. Heat oil, add boiled potatoes and stir fry for 2 minutes.
2. Now add sweet corn with salt, chili powder, all spice powder, roasted and crushed cumin.
3. Remove from flame, cool slightly and mix in tomatoes, spring onion, lemon juice.

To serve:

1. In a serving dish, spread 1 cup sev then potatoes and corn mixture.
2. Again top with 1 cup sev and garnish with chopped coriander, green chilies

Chickem Tempura

Ingredients

• 2 Egg Yolks
• 210ml / 7fl.oz. Cold Water
• 100g / 4oz Plain Flour
• 4 Large Chicken Breasts, cut into 2.5cm/1 inch long strips
• 3 teasp Cornflour
• Oil for deep frying

Method:

• Preheat the deep fat fryer to 190ºC, 375ºF.
• In a mixing bowl, whisk together the egg yolks and the cold water.
• Gently fold the flour into the liquid using a figure of eight action. Do not over fold: there should be some visible flour particles.
• Coat the chicken strips in cornflour, removing any excess.
• Dip the flour-coated chicken pieces in the batter and deep fry for 2 – 3 minutes until very pale golden, a few at a time. Drain on kitchen paper and serve immediately with a sweet and sour sauce.

Moong Ki Daal Kay Pakoray

Ingredients:

Moong daal with skin 250 gm
Green onion finely chopped 250 gm
Coriander leaves chopped 2 tbsp
Green chilies chopped 1 tbsp
Salt ½ tsp
Red chili crushed ½ tsp
Coriander seeds crushed 1 tsp
White cumin crushed 1 tsp
Baking powder ½ tsp

Method:

1. Soak daal for 6 hours, wash well remove skin and grind well.
2. Mix in it chopped green onions, coriander leaves, green chilies, salt, crushed red chili, crushed coriander seeds, crushed cumin and baking powder.
3. Mix all well, make into pakoras and deep fry till golden and crisp.

Aloo Samosa

Ingredients for dough:

Flour 2 cups
Solid ghee 2 tbsp heaped
Salt ½ tsp
Water to knead

Ingredients for filling:

Potato peeled, boiled and coarsely mashed 4
Sweet corn ½ cup
Crushed red pepper 1 tsp
Cumin seeds 1 tsp
Salt 1 tsp
All spice ½ tsp
Raw mango powder ½ tsp

Method for dough:

1. In a bowl sieve together flour and salt then rub in ghee.
2. Knead with water into a hard dough, cover and leave for 30 minutes.

Method for filling:

In another bowl mix together coarsely mashed potatoes, sweet corn, crushed red pepper,
cumin seeds, salt, all spice powder, raw mango powder and keep aside.

Method for samosa:

1. Divide dough into small ping pong size balls.
2. Roll each out into an oval or round shape.
3. Cut in half from centre to give two parts from each round of dough.
4. Place filling in centre and fold in triangle shape.
5. Brush edges with flour paste and deep fry on medium heat

Creamy Deviled Eggs

12 large hard-cooked eggs, peeled
1/4 to 1/3 cup Evaporated Lowfat 2% Milk
3 1/2 tablespoons light mayonnaise
2 teaspoons Dijon mustard
Salt
Paprika

1. Cut eggs in half lengthwise. Remove yolks and place in medium bowl; mash well with fork or pastry blender. Add evaporated milk, mayonnaise and mustard. Stir until creamy. Season with salt.
2. Spoon or pipe into whites. Sprinkle with paprika.

Chicken Rolls

Ingredients for rolls:

Flour 1 ½ cup
Salt ½ tsp
Eggs 2
Water 1 cup
Bread crumbs as required

Ingredients for filling:

Chicken mince 250 gm boiled in 1 cup water
Oil 2 tbsp
Onion 1 chopped
Salt 1 tsp
Black pepper 1 tsp
Mustard powder 1 tsp
All spice ½ tsp
Worcestershire sauce 1 tbsp
Vinegar 2 tbsp
Coriander leaves chopped 2 tbsp
Green chilies chopped 4
Mint leaves chopped 2 tbsp
All spice ½ tsp

Method for rolls:

1. In a bowl mix together flour, salt, eggs and make into a batter with water.
2. Mix well, sieve batter.
3. In a greased non-stick fry pan, make small pan cakes, cook on both sides, remove cool.
4. Put prepared chicken mince on one side, roll tightly, dip in eggs, roll in crumbs and shallow fry.

Method for filling:

1. Boil chicken mince in 1 cup of water till tender and water dries.
2. Heat 2 tbsp oil and fry chopped onion till light golden.
3. Add in boiled mince with salt, black pepper powder, mustard powder, worcestershire sauce, vinegar and fry well.
4. Lastly add in chopped coriander leaves, mint leaves, green chilies and all spice powder.
5. Remove and cool.

Quick Pizza

Ingredients :
For the dough :
200 gms maida
2 level tsp baking powder
2 tsp oil
½ tsp salt
For the topping :
4 large tomatoes
2 sliced onions
4 cloves garlic, crushed
2 pinch ajwain or ½ tsp oregano
1 tsp sugar
½ tsp chilli powder
1 tbsp oil
salt to taste
For Spreading and Cooking :
1 gms grated cooking cheese
a few capsicum rings
salt and chilli powder to taste
oil for frying
a little butter
Method :
Combine together all the Ingredients:for the dough and make a dough by adding water.
Put the tomatoes into hot water for about 10 minutes.
Take out the skins and slices them.
Heat the oil and sauté the onions for 2 minutes.
Put the garlic and sauté again for a few seconds.
Put the tomato slices, ajwain, sugar, chilli powder and salt and cook for a few minutes.
How to proceed :
Divide the dough into 4 to 5 equal parts.
Roll out about 6 mm. (¼") chapattis and prick slightly.
Heat 1 to 2 tbsp of oil in a frying pan.
Put 1 chapati in the pan and when cooked on one side, turn on the other sides. Spread a little filling and sprinkle plenty of cheese on top.
Put a few capsicum rings, dot with butter, sprinkle salt and chilli powder and cook for 2 minutes.
Then put below the grill until the cheese melts.
Repeat the same procedure for the remaining chapatis.
Ready to serve.

Thanx 4 sharing

boondi Chat

Ingredients :

1 medium size potato
1 onion,finely chopped
½ cup khari boondi
1-½ cup curd
½ cup tamarind chuteny
Red chilly powder
Roasted cumin powder
Salt to taste
Chat Masala
Method :
Mix boondi, salt, cumin powder and red chilly powder in curd, and prepare raita.
Finely spread in a plate.
Spread mashed potato and onion over it.
Put raita and chat masala over it.
At last put tamarind chutney as per taste