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

Papri chaat (4 iftaar )


Ingredients :

plain papad ( smosa patti ko bhe fry ker ke bana saktay ho )
Finely cut tomatoes
Finely chpped onion
Thinly sliced strawberries
Fresh pomegranate seeds
(Optional)
Coriander, chopped
Finely cut chillies
Tomato ketchup
Low fat mild flavor cheese


Method :

Toast the Papad in microwave for 1 min or so. OR toast it over the stove. Yaa ( smosa patti ko chotti takon mai kat ker fry ker lai )
Then lay it on a plate, spread finely cut onions in a layer.Continue topping it with a layer of finely cut tomato.
Put the next layer of cut strawberries, and pomegranate seeds, sprinkle cut coriander leaves.
Sprinkle little salt and freshly ground pepper.
Dot the toppings with some tomato ketchup.
Place the slice of cheese on top of all these layers like a cover spread.
Putting cheese is completely optional.
If you wish , you can serve it right now finishing at the tomato ketchup stage.
Else, if you put cheese, then put the papad for a second or two in the oven or stove top to slightly melt the cheese.
Ready to serve.

Spicy Potato Noodles


Ingredients

• For the Green Chile Paste:
• 1/4 cup chopped fresh green chile peppers
• 1 tablespoon coarsely chopped garlic
• 2 tablespoons fresh ginger, peeled and coarsely chopped
• 1 teaspoon salt
• 1/8 teaspoon ground turmeric
• 2 teaspoons vegetable oil

For the Noodles:

• 1 pound potatoes, peeled
• 3 cups water
• 3 1/2 cups chickpea flour
• 2 1/2 teaspoons salt
• 1 teaspoon ground turmeric
• 2 tablespoons mustard oil
• vegetable oil for deep frying

Directions

1. Combine the chiles, garlic, ginger, 1 teaspoon salt, 1/8 teaspoon turmeric, and 2 teaspoons vegetable oil in a food processor or mortar and pestle and process into a fine paste. (Add a tablespoon of water if you need more liquid.) Set aside.
2. Place the potatoes in a saucepan with the water and bring to a boil over high heat. Reduce the heat to low, cover the pan, and cook the potatoes until they're soft and easily pierced with a fork, about 15 minutes. Reserve the cooking water.
3. Mash the potatoes while they're still warm, using some of the cooking water to get a smooth consistency. Mix in 1 tablespoon green chile paste, chickpea flour, 2 1/2 teaspoons salt, 1 teaspoon turmeric, and mustard oil. Add enough reserved potato-cooking water as needed to make a soft dough. Taste the dough for heat level and seasoning (the dough will taste raw, but should be salty and spicy; the flavors will mellow slightly during cooking). Add more salt and chile paste if desired.
4. Heat the cooking oil in a deep pan over medium-high heat. Use a potato ricer (or sev machine, if you have one) to press noodles into the oil. Fry until golden brown and crisp, about two minutes. Use a skimmer or slotted spoon to transfer the noodles to a paper towel-lined bowl. Repeat until all noodles are fried. Store in an airtight container for up to two weeks.

CHICKPEA CHAAT

Ingredients:
1/2kg black chickpeas
2 tbsp red chilli powder
6 – 8 green chillies, finely chopped
1 tbsp cornflour
4 onions finely chopped
200g yoghurt
2 tbsp vinegar
2 tbsp garlic paste
2 tsp soda bicarbonate
1 tbsp cumin seed powder
1/2 cup tamarind pulp
3 – 4 tbsp oil
Salt to taste (for chickpeas and masala)
For garnishing:
8 – 10 garlic cloves (thinly sliced)
Chopped coriander leaves
Few mint leaves
4 – 6 green chillies


Method:
Wash and soak chickpeas in a deep bowl with soda bicarbonate for eight hours. Drain, add 6 – 7 glasses of water and salt and place on medium heat to boil.
Keep removing the froth accumulating on the surface from time to time. Remove from flame when the chickpeas are tender and about two cups of thick gravy remains. Heat oil in a pan and fry garlic flakes till golden brown. Remove from oil and keep aside for garnishing.
In the same oil, add garlic paste and fry for three minutes on low flame. Add onions, green chillies, red chilli, cumin seed powder and yoghurt. Cook for about 10 minutes on low flame. Now add boiled chickpeas and the gravy to the masala and mix well. Cook on low flame for 5 – 8 minutes.
Dissolve cornflour in two cups of water and add to the chickpeas. Cookon low flame till the gravy thickens. Dish out in a serving platter.
Garnish with coriander and mint leaves, green chillies and fried garlic flakes and serve hot with thinly sliced onions, chillies and chopped tomatoes and crisp papri.
Optional: Sprinkle 2 tbsp lemon juice and chat masala to taste.

CHICKPEA CHAAT

Ingredients:
1/2kg black chickpeas
2 tbsp red chilli powder
6 – 8 green chillies, finely chopped
1 tbsp cornflour
4 onions finely chopped
200g yoghurt
2 tbsp vinegar
2 tbsp garlic paste
2 tsp soda bicarbonate
1 tbsp cumin seed powder
1/2 cup tamarind pulp
3 – 4 tbsp oil
Salt to taste (for chickpeas and masala)
For garnishing:
8 – 10 garlic cloves (thinly sliced)
Chopped coriander leaves
Few mint leaves
4 – 6 green chillies


Method:
Wash and soak chickpeas in a deep bowl with soda bicarbonate for eight hours. Drain, add 6 – 7 glasses of water and salt and place on medium heat to boil.
Keep removing the froth accumulating on the surface from time to time. Remove from flame when the chickpeas are tender and about two cups of thick gravy remains. Heat oil in a pan and fry garlic flakes till golden brown. Remove from oil and keep aside for garnishing.
In the same oil, add garlic paste and fry for three minutes on low flame. Add onions, green chillies, red chilli, cumin seed powder and yoghurt. Cook for about 10 minutes on low flame. Now add boiled chickpeas and the gravy to the masala and mix well. Cook on low flame for 5 – 8 minutes.
Dissolve cornflour in two cups of water and add to the chickpeas. Cookon low flame till the gravy thickens. Dish out in a serving platter.
Garnish with coriander and mint leaves, green chillies and fried garlic flakes and serve hot with thinly sliced onions, chillies and chopped tomatoes and crisp papri.
Optional: Sprinkle 2 tbsp lemon juice and chat masala to taste.

Mirchi Mozzarella Pakoray

Ingredients
10-12 large green chillies
¾ cup mozzarella cheese, grated
½ tsp oregano leaves
Oil for frying


For batter
½ cup cornflour
¼ cup plain flour
2 tbsp rice flour
½ tsp salt
Water as per requirement


Method
Mix oregano and mozzarella cheese in a bowl, slit the chillies and de-seed them, and stuff with cheese.
Mix all batter ingredients together, add a little water and make a batter of coating consistency. Dip stuffed chillies in this and deep fry till they are light brown. Remove from oil and after five minutes fry them again till golden brown.

Crispy Cauliflower Pakoray

Ingredients:
½ kg cauliflower florets
½ tsp turmeric powder
1 tsp salt
4 tbsp cornflour
For marinade
1 tsp ginger/garlic paste
2 tbsp chilli garlic sauce
½ tsp chilli powder
½ tsp salt
½ tsp Chinese salt
1 tsp vinegar
1 tsp Soya sauce
Oil for frying

For batter
5 tbsp cornflour
1 tbsp flour
2 tbsp rice flour, heaped
¼ tsp salt
½ tsp crushed red chillies
Water as per requirement


Method:
In a pan boil water with turmeric and salt, add cauliflower florets. After five minutes remove from heat and drain cauliflowers. Pat dry.
In a bowl mix all the marinade ingredients with the cauliflower, keep aside for 20 minutes. Make a batter of medium consistency, drain the marinade and dust florets with dry cornflour. Dip in batter and fry till golden.

Ramadan Special Dahi baray Recipie

Ingredients:

2 cups Lentil mash (Urad lentil) washed and rinsed
Pre-soaked for 4-5 hours
Pinch of baking soda
1/2 teaspoon Salt
Pinch of heeng

Method:

Take the pre-soaked lentil and grind it into a paste, and add rest of the spices, mix and leave it for 30 min. Next, use a tablespoon to mix the paste and drop the paste flat on to the frying pan, shallow fry it till its light brown. It is important that you don't turn over to fry other side because it has to be deep fried right after this till its golden brown. Remove and set it to cool off. To prepare the serving, soak the patties in a bowl of water till they get a little soft and push the water out of the patties with a gentle squeeze. Add it to the prepared yogurt.
Yogurt: make a paste of the by beating it with a little water. Add salt, red chili powder and ½ teaspoon of Zeera powder. Garnish it with Imli (tamarind), chutney and Chat masala.

Coconut Chicken Cutlets

Ingredients:

1 lb chicken breast
1 cup panko
1 cup unsweetened coconut flakes
2 red chilies, minced
fresh basil, handful, minced
1 egg
1/2 cup milk
kosher salt, to taste
fresh cracked black pepper
peanut oil, for frying
Peanut Sauce

Method:

Wash the chicken and pat dry. Mix the egg and milk in a dish. Combine, the panko, coconut, chilies, basil, salt and pepper, mix well. Heat the peanut oil in a shallow frying pan, about 1/2 inch up the side. Dip a tender in the egg mixture, coat with panko mixture and gently pan fry in the peanut oil. Continue with all the tenders. When you remove the tender from the hot oil, lay the tenders on a paper towel, in a warm oven. Serve. Eat

Paneer Ke Kabab

اشیاء:

کاٹیج چیز دو کپ
پیاز (باریک کٹی ہوئی) ایک عدد(بڑی )
ادرک (کٹا ہوا) ایک انچ کا ٹکڑا
ہری مرچیں (باریک کٹی ہوئی)چار عدد
ہلدی پاؤڈر چائے کا چمچہ
نمک حسب ذائقہ
لال مرچ پاؤڈر حسب ذائقہ
قصوری میتھی ایک چائے کا چمچہ
ہرا دھنیا (چوپ کیا ہوا)ایک چائے کا چمچہ
کارن فلور حسب ضرورت
تیل تلنے کے لئے


ترکیب:


ایک برتن میں کاٹیج چیز ڈال کر اس میں کارن فلور، پیاز، ادرک ، ہری مرچیں، ہلدی پاؤڈر، لال مرچ پاؤڈر، نمک، قصوری میتھی اور ہرا دھنیا شامل کر یں اچھی طرح مکس کر یں ۔ اب اس مکسچر کو کچھ دیر کے لئے رکھ دیں۔ ہتھیلی کو ذرا سا گیلا کر کے اس مکسچر کے کباب بنا لیں۔ ایک پلیٹ میں تھوڑا سا مزید کارن فلور لیں۔ کباب کی دونوں سائیڈوں پر کارن فلور لگائیں اور گرم تیل میں سنہرے ہونے تک میں فرائی کر لیں۔ گولڈن ہونے پر گرما گرم پیش کر یں۔

Chipolte Corn cutlet

Ingredients:

Corn Niblets: 1 Cup
Onions: 2 medium Sized
Green Chillies: 3-4
Ginger: 1 small piece
Coriander Leaves: about 1/2 cup
Cumin Seeds: 1 spoon
Fennel seeds: 1spoon
Coriander Powder: 1 spoon
Garam Masala: 1 spoon
Turmeric Powder: 1 spoon
Gram Flour (Besan/Chickpea flour): 1/4 cup
Bread Crumbs:1/4 cup
Lemon Slices: 3-4
Chaat Masala: 1 spoon
Salt to taste
Oil

Method:

* Pressure cook or boil the corn niblets in about 2 cups of water. Once done, drain the water out completely. Press them with tissue paper to remove excess water.
* Finely chop onions, green chillies, ginger and coriander leaves.
* Roast gram flour in a pan until it gives a nice aroma.

Method:

* Heat about 2tbsp of oil in a pan; add cumin seeds and fennel seeds.
* Add onions and sauté till they turn light brown.
* Add turmeric powder, Coriander powder and Garam Masala powder. Stir to mix well. Add half of the cooked corn niblets to this and sauté till dry.
* Remove from heat, cool it and grind it to a coarse paste in a mixer. Remove to a bowl.
* To the above mixture, add the rest of the cooked corn niblets, coriander leaves and salt as per taste.
* Also add gram flour, bread crumbs and mix well to form dough. Make cutlets out of them.
* Heat sufficient oil and fry the cutlets till golden brown. Drain onto an absorbent kitchen towel.
* Sprinkle lemon juice and chaat Masala and serve hot.

Crispy Chicken Wings

Ingredients:
- 1 kg. chicken wings
- 1\2 cup honey
- 1\4 cup soy sauce
- 1\4 cup. vinegar
- 2 tbsp. chilli sauce
- 1 tsp. ginger paste
- 1\2 tsp. salt
- 1\2 tsp. black pepper, ground
- 1\2 tsp. red chilli
- corn flour for coating
- oil for deep frying

Method:1. Combine honey, chilli sauce, soy sauce, vinegar, ginger, salt and pepper . Place the chicken in a bowl. Pour the marinade over the chicken wings and rub to coat well.
2. Beat the egg and dip the chicken wings, one at a time, in it, then in the corn flour. Do this twice. Heat oil in a wok and deep fry the wings until crisp and golden. Drain on absorbent kitchen paper.
3. Serve with Sweet & Sour Sauce.

Chinese Chicken Pakoray

Ingredients: 500 gm, boneless chicken pieces
3 tbsp chilli sauce
2 tsp crushed red chillies
3 tbsp fresh coriander, chopped
1 egg
1 tbsp Soya sauce
3 tbsp cornflour
1 tbsp honey
1 tsp salt, levelled
Oil for deep frying

Method:

• Mix all the ingredients, except chicken and cornflour.
• Now add chicken pieces and mix well.
• Refrigerate for two hours.
• Add cornflour and mix well to ensure an even coating on the chicken pieces.
• Heat oil in a pan and deep fry chicken on high heat till cooked.
• Serve with chilli sauce.

Aloo tikkia

For tikiya:
4 big aloo
5-6 green chilli chopped
1 bunch of corriander (hara dhanyya) leaves chopped
2 tsp red chilli
1 tsp kalongi
1 tsp zeera
salt to taste

For covering of tikiya:
white flour a cup.
1 tea spoon salt.
2 table spoon oil
pinch of baking soda.
water for making flour a paste.


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Boil aloo and peel its skin..
Mash it and add all the masala and make small tikiya...or cutlets.
Now take white flour add oil salt and baking soda plus water to make a thick paste.
Heat oil in a pan.
Dip tikya in paste and deep fry it until golden brown.
Serve it with ketchup,corriander/imli chatney.

Thanks Ainny For yumy Recipes

Beef Samosas Ramazan Recipe

Ingredients

* 2 large potatoes, peeled
* 1 cup frozen peas, thawed
* 2 tablespoons vegetable oil
* 1/2 teaspoon cumin seeds
* 1 bay leaf, crushed
* 2 large onions, finely chopped
* 1 pound ground beef
* 4 cloves garlic, crushed
* 1 tablespoon minced fresh ginger root
* 1/2 teaspoon ground black pepper
* 1 1/2 teaspoons salt
* 1 teaspoon ground cumin
* 1 teaspoon ground coriander
* 1 teaspoon ground turmeric
* 1 teaspoon chili powder
* 1/2 teaspoon ground cinnamon
* 1/2 teaspoon ground cardamom
* 2 tablespoons chopped fresh cilantro
* 2 tablespoons chopped green chile peppers
* 1 quart oil for deep frying
* 1 (16 ounce) package phyllo dough

Directions

1. Bring a medium saucepan of lightly salted water to a boil. Stir in potatoes and peas. Cook until potatoes are tender but still firm, about 15 minutes. Drain, mash together and set aside.
2. In a large saucepan over medium high heat, heat the oil. Brown cumin seeds and bay leaf. Mix in onions and ground beef. Cook until beef is evenly brown and onions are soft, about 5 minutes. Mix in garlic, fresh ginger root. Season with black pepper, salt, cumin, coriander, turmeric, chili powder, cinnamon and cardamom. Stir in the mashed potato mixture. Remove from heat and chill in the refrigerator for 1 hour, or until cool.
3. Heat oil in a large, heavy saucepan over high heat.
4. Mix cilantro and green chile peppers into the potato and beef mixture. Place approximately 1 tablespoon of the mixture onto each phyllo sheet. Fold sheets into triangles, pressing edges together with moistened fingers.
5. In small batches, fry until golden brown, about 3 minutes. Drain on paper towels and serve warm.