“You never forget a beautiful thing that you have made,’ [Chef Bugnard] said. ‘Even after you eat it, it stays with you – always.”

I am sure this beautifully made and captured dish will win your heart. I am thankful to Sadaf Afshan, who has shared her tempting recipe with us.
When I started learning food photography and researched about food photography, I found Sadaf’s blog, “Sadaf’s Culinary Adventures. After Lubna Karim’s blog i am highly inspired by her recipes and photography.In her every photograph there is something different and unique. Besides her recipes and photography, her reviews are awesome too.
Jump on her blog and get lured by awesome food photographs…:D
BUT…..Do not forget to try this

“CHICKEN CURRY RECIPE”

“I would like to start off by thanking Ainy for giving me the opportunity to write a guest post for her lovely blog. I really feel honored to be given this opportunity.I am sharing a Low-fat, Creamy Chicken Curry recipe which has become my go-to recipe for Chicken Curry lately.

Low- fat and creamy might sound like an oxymoron but the fact is that it’s indeed possible to attain a rich tasting, smooth gravy without using ingredients like cream, butter, nuts or coconut. This recipe uses low-fat yogurt and caramelized onions for the gravy. I prefer to use a heart-healthy oil such as canola which has a neutral flavor.

The key to attaining the rich taste in this recipe lies in taking the time to caramelize the onions properly while ensuring that they do not get burnt. I prefer to use low-fat yogurt but you can of course, use full fat yogurt for a creamier texture. I add a small amount of cornstarch since low-fat yogurt has a higher tendency of curdling during cooking.”
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LOW FAT CREAMY CHICKEN CURRY

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Ingredients:
3 lbs skinless, bone-in chicken pieces
4 tbsp oil, divided
2 cups finely sliced onions
2 cups low-fat yogurt, at room temperature
1 tsp cornstarch
1 tbsp ginger paste
1 tbsp garlic paste
1/2 tsp black cumin
1/2 tsp cumin seeds
2 bay Leaves
4 green cardamom pods, cracked open
4 whole cloves
1 stick cinnamon, about 1 inch long
3 whole dried red chilies
1/2 tsp red chili powder or to taste
1 tsp salt or to taste
3/4 cup chopped cilantro, divided

Method:
1) Rinse chicken and pat dry.
2) Heat 2 tbsp oil and sauté the sliced onions on medium-high heat for 4 to 5 minutes until beginning to color. Reduce heat to medium and sauté until dark brown, 12 to 15 minutes longer.
3) Remove the onions from the oil and spread them on a plate lined with absorbent paper towel to drain the excess oil. Allow them to cool.
4) Stir yogurt and mix in cornstarch. Blend the caramelized onions and yogurt in a blender until smooth. Set aside.
5) In the same pan, heat the remaining 2 tbsp oil. Add the black cumin, cumin, cardamom, cloves, cinnamon and chili. Sauté for a few seconds.
6) Add the ginger and garlic pastes and sauté briefly. Add chicken, salt and red chili powder. Cook the chicken on medium-high heat for about 8 to 10 minutes until chicken is slightly brown and all the water dries up.
7) Add yogurt and onion mixture. Cover and bring to a boil. Reduce heat to low and simmer until chicken is half cooked, about 20-25 minutes. Add half cup of fresh cilantro and continue to simmer the chicken until it is fully cooked, about 45 minutes to an hour.
8) Discard bay leaves, cardamom, cloves, cinnamon and chili before serving, if desired. Garnish with the remaining cilantro and serve hot with rice or an Indian bread (naan or roti).

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Thank you Sadaf for wonderful recipe…:)

For more recipes of Sadaf , Click here : SADAF’S CULINARY ADVENTURES

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When I first time discovered Lubna Karim’s Blog “YUMMY FOOD”, I was impressed and inspired at the level of skill in both her Photography and recipes. I started to follow her guest posts related to photography and trying to implement as many tips as i can in my photography…:)

First I was hesitant to ask her for a guest post for my website, but when i asked her she humbly accepted my request.Now I am thrilled to have her guest blogging for me today.I hope you will take a minute and visit her awesome blog with gorgeous pictures and tempting recipes.

Do not Miss this innovative and different recipe:

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FISH HALEEM

Salam and welcome to all the readers of ‘Ainy Cooks’. It’s been my privilege to write to you all. When Ainy asked me to do a guest post for her lovely space, I was little in doubt what to write for her blog. I came across ‘Ainy Cooks’ through Halal Rating, which was held at Crescent Rating few days back….since then I have been following her blog recipe by recipe. Ainy has got talent to present a complicated recipe in a simple way. Her sweets/desserts section is fully loaded with yum recipes. Her regional recipes are so alluring that I bookmarked to try soon.

When I asked Ainy, if there is anything particular recipe she is looking out from me…She said anything which is my family or regional favorite. Ahhh…this gave me little idea on what I can come up with. Keeping the soon approaching Ramadan in mind, I thought of posting something related to it, so that you can try and relish this for fasting days during Ramadan.

This is my family favorite and regional favorite too…Anyone when asked about their Ramadan favorite food, ‘haleem’ will be the answer by majority of them. Being a fish loving family, my mom once made fish haleem and we totally devoured it. Now fish haleem has been regular at my home. This recipe has got perfect protein punch which is much needed when we are fasting. Though the ingredients list is long and preparation takes time, I tell you the result is completely drool worthy. You end up licking your fingers….Over to recipe.

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INGREDIENTS:

½ kg. Boneless Fish pieces

Marinate fish pieces with salt, ½ tbsp. Ginger-Garlic paste and ½ tbsp. Red chili powder for ½ hour.

1 cup Broken Wheat/Dalia, soaked overnight

¼ cup Chana Dal, soaked for 2-3 hours

¼ cup Moong Dal, dry roasted, soaked for 2-3 hours

¼ cup Urad Dal, soaked for 2-3 hours

1 tbsp. Ginger paste

¾ tbsp. Garlic paste

2 Green chilies

1 Bay leaf

1 Onion, finely sliced

2 tbsp. thick Yogurt/Curd, beaten

½ tbsp. Coriander powder

1 tbsp. Garam masala powder

1 tbsp. Black pepper powder

¼ tbsp. Roasted Cumin powder

2 Cardamom, 2 Cloves & 1 stick Cinnamon

½ cup Ghee

Salt

2 tbsp. Lemon Juice

½ cup fresh Coriander leaves

¼ cup Mint leaves

FOR GARNISH:

Lemon wedges

1-2 tbsp. fresh minced Coriander leaves

1 tbsp. fried Cashews, optional

1 tbsp. fried sliced Onions

1 tbsp. Ginger juliennes, optional

PREPERATION:

Boil marinated fish pieces in water, until fish is cooked. Drain excess water and chop into bite size pieces. Set aside.

Grind green chilies, coriander leaves and mint leaves to fine paste.

Pressure cook soaked chana dal, moong dal and urad dal until soft. Grind dal’s to smooth and set aside.

Now pressure cook overnight soaked broken wheat until cooked. Now add grinded dal mixture along with curd, green chili-coriander-mint paste, ginger paste, garlic paste, black pepper powder, coriander powder, cumin powder and garam masala. Give the mixture a good stir and add above chopped fish pieces along with 2 cups of water.

Cook on low by stirring often for 30 minutes. Season with salt.Our fish haleem is almost done.

Meanwhile in a heavy bottom cooking vessel, add ghee and to it add bay leaf, cinnamon, cloves and cardamom. When the spices turn to release aroma in ghee, add finely sliced onions to it. Fry on low by continuously stirring until nice golden brown. (Be careful not to burn them as burning onions may give bitter taste to the recipe).

Carefully drain spoonful of fried onions on to kitchen tissue and pour rest of the spiced ghee and fried onions on top of cooked mixture of fish haleem.

Sprinkle fresh lemon juice, minced coriander leaves and reserved fried onions. Serve warm with lemon wedges.

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NOTE: You can substitute fish with chicken and tender lamb meat.

Thank you Ainy for calling me to write for your space. I enjoyed writing for your readers and hope they enjoy reading, trying and relishing this fish haleem at their home. Allahhafiz.

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FRIED FISH

IMG_0671This recipe of fried fish is the most easiest and tastiest one. Adapted from My Favorite chef Zakir’s cook book.You can enjoy this fish any time of the day and more interesting thing is, you can bake it also….:)

INGREDIENTS:

Fish fillets500 gms
Ginger garlic paste1 tsp
Crushed red chilli/ chili flakes1 tsp
Crushed cumin seeds1 tsp
Crushed coriander seeds1 tsp
All spice powder1 tsp
Turmeric powder1/2 tsp
Egg1
Salt
Lemon juice1 tbsp
Corn flour3 tbsp
Oil for frying

METHOD:

  • Make pieces of fish and in large bowl add ginger/garlic and lemon juice. Set a side for few minutes.
  • In a bowl mix egg,salt,crushed red chili,turmeric, whole spice powder, dry coriander seeds, cumin seeds.Mix all well and dip fish pieces in mixture and then coat with cornflour and fry in oil.
  • If you are on diet then grease tray with olive oil and place pieces on the tray and bake at 180c till light golden color appear.
  • Enjoy with any dip or sauce.
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BBQ MALAI TIKKA

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If you are a Barbeque enthusiast then you should give this recipe a try. Chicken marinated in cream and herbs will tantalize your bbq loving taste buds.
This recipe is a gift from my cousin Tehmina Asif with a little bit of my own variation.

In Pakistan BBQ food is all age favorite.A number of variety in Bbq items  you will get here..:) I personally like to serve bbq food with Parathas ,Chutneys , Raitas and fresh salad.

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INGREDIENTS:

Chicken1 kg
Green chilli paste2 tbsp
Ginger garlic paste2 tbsp
Cream3 tbsp
Black pepper1 tsp
Saltto taste
Yogurt1/2 cup
Vinegar2 tbsp
Lemon juice 1 tbsp
Roasted and crushed cumin seeds1 tsp
Roasted and crushed coriander seeds1 tsp
White pepper1 tsp
Chinese salt (optional)1 tsp
Coconut powder1 tsp
Butter2 tbsp

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METHOD:

  • Mix all spices in a small bowl and then give chicken incisions. You can take Tikka cut or small pieces of chicken.
  • Rub spices on chicken with hands , insert in cuts also.
  • Cover with cling sheet and marinate it overnight.
  • Bbq on coals or bake it at 180c for 1 hour.
  • You can cook in a pot also, after cooking give the smoke of coal.
  • Serve with onion rings and Raita.
  • You can check the recipe of Green Raita..:)
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CHICKEN TIKKA SHASHLIK

10006206_553444024753209_1739294158_nmain mainChciken tikka is always a favorite BBQ food.This recipe is an inspiration  from Shireen Appa’s recipe with a little bit of my own twist .Very easy and very tasty.This can be a lunch box, Hi tea, side dish or brunch item.

INGREDIENTS:

Chicken breast fillets1/2 kg
Yogurt1/2 cup
Saltto taste
Red chilli powder1 tsp
All spice powder1/2 tsp
Egg1
Corn flour1 tbsp
Ginger garlic paste1 tbsp
Lemon juice2 tbsp
Capsicum, onion and tomatoesas needed
Vinegar1 tbsp
Cream (optional)2tbsp

METHOD:

  • Hang yogurt in a muslin cloth to remove excess water.
  • Cut chicken breasts in cubes and marinate with Vinegar,Salt, Ginger garlic paste, Lemon juice, All spice powder, Chilli powder, hung curd, egg, corn flour.
  • Leave this for 1 hour .
  • Now make capsicum ,onion and tomato cubes. Arrange chicken cubes ,all veggie cubes in alternate manner on wooden skewers.
  • Fry them in oil and serve with any sauce.
  • You can keep this marinated chicken in freezer for 1 months.When needed thaw and arrange on skewer then fry.
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Sending this here:http://haffaskitchen.blogspot.com/2014/08/my-1st-event-announcement-back-to-school.html

 

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This Rice dish is a Hyderabadi dish which i have learned from a Hyderabadi family, living near our house in Karachi.I consider this as a Royal Rice dish.The aroma and taste of this Biryani is totally different from other biryanis.This Biryani requires Patience and time…:)

INGREDIENTS:

Mutton/Chicken1 kg
Yogurt1 cup
Ginger garlic paste 1 1/2 tbsp
Coriander powder1 tsp
Red chili powder1 tbsp
Turmeric powder1/2 tsp
Whole spice powder1 tsp
Salt1 tsp or to taste
Dried plums 5-6
Raw papaya2 tbsp (for chicken 1 tbsp)
Lemon juice2 tbsp
Onion thinly sliced4
Oil 1 1/2 cup
Green coriander leavesas needed
Mint leavesas needed
Green chillies5-6
Tomatoes2 medium and sliced
Yellow food color1/2 tsp
Milk or water1/2 cup
Rice1 kg (soak in water for 20 mins)
Saltfor boiling rice
Waterfor boiling rice
Flour dough to seal the pot.

METHOD:

  • In a large bowl mix all ingredients in meat.Cover it and set a side.
  • In a pan Fry onion till golden brown.Mix half in meat.
  • Marinate meat over night.
  • Half boil rice and drain water.
  • In a deep heavy bottom pan pour oil and marinade, then Rice layer and tomatoes and green vegetables then again marinade topped with rice layer.
  • Spread brown onion ,oil and yellow food color.
  • cover with the lid and place a heavy thing like stone on the lid and leave it on very low flame.
  • You can seal the pot with flour dough.
  • Let it cook on very low flame for 40- 45 minutes.Then turn off the flame and leave it for 10 minutes.
  • Remove seal pour lemon juice on rice .Take out from one side with a flat spoon and serve with Raita and Salad..
  • Enjoy this different Biryani.
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NIHARI

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The extravagant Nihari is one of Pakistan’s most famous Dish.In Lahore people serve this as a breakfast with naans and Kulcha. In Karachi its a lunch and dinner meal. How can i forget the taste of Javed’s Nihari Restaurant in Karachi. Right now i am giving you my tried and tested recipe of Chef Zakir…Only one word for this recipe….Awesome…:)

INGREDIENTS:

Chicken/Beef/Mutton1 kg
Red chilli powder2 tbsp
Coriander Powder1 tsp
All spice /gram masala powder1 tbsp
Ginger Garlic paste2 tbsp
Wheat flour/lal atta1 cup
Aniseed 2 tbsp
Dry ginger2 tbsp
Saltto taste
Oil and ghee (half oil,half ghee)1 cup
Grren chillies/coriander and gingeras needed
Brown onion for garnish
Onion2 medium

METHOD:

  • Fry thinly sliced onion in oil and ghee , fry till light brown now add meat and fry till color change.
  • Add ginger garlic paste dissolved in 1/4 cup water into meat.Add red chilli powder,salt, and coriander powder in meat.
  • Make a small pouch(potli) of Dry ginger and Aniseed.Tie it tightly.Add this also in meat.Add 1/4 cup water and fry.Onion will become soft .
  • Chicken will not take too much time as soon as water dries add water , if making chicken Nihari then add chicken broth instead of water.
  • Let it cook on low flame ,it will take 4-5 hours, but chicken will take 3 hours approx.
  • Now add Lal Atta/ wheat flour dissolved in 1/2 cup water.Add flour slowly and after pouring half check the consistency of gravy ,if you want more thick then add more.
  • Dissolve gram masala in 1/4 cup of water and add in gravy.
  • Add half green chillies,ginger and coriander also.
  • Let it simmer on low flame for 5 -10 minutes.
  • Now turn off flame and leave it for few minutes for a good result.
  • On serving time first dish out meat ,and heat gravy separately .Then pour on meat.
  • Garnish with brown onion,chillies,coriander and ginger.
  • Serve with hot Nanns…
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WHITE CHICKEN QORMA

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I know a lady, who is highly motivated, enthusiastic and always willing to learn.I met her through my page almost 2 years ago and from that day she is a family to me.Just like an elder sister….:)
She is Asifa Rashid,i see her always up to new and exciting challenges in culinary field.I requested her to give fer favorite recipe to me and she delivered me this delicious and famous Recipe of White Chicken Qorma.
I am thankful to her for sharing this super yummy recipe with all.Hope you will share a lot of recipes with us in future too…:)

INGREDIENTS:

Chicken 1 kg cut into 16 pieces
Oil 1 cup
Whole black pepper 8-10
Loung/cloves 4-5
Onion 2 medium
Ginger garlic paste 1-2 Tbsp
Green chilli finally chopped 1 tbsp
Salt to taste
Crushed white pepper 1 tsp
yogurt 1 cup
Almond 10 to 12
Poppy seeds (khashkhash) 2Tbsp
Nutmeg,mace powder 1/2 tsp
Green cardamom powder 1/2 tsp
Milk 1 cup
Dhania/coriander powder 1 Tbsp
Garam masala/all spice powder 1 Tbsp
Julian ginger and green chilli for garnish
cream optional

METHOD:

1. Peal onion and steam in little water, cool and blend it.
2. Make a paste of almond and poppy seeds, I personally like to add 2 tbsp of dessicated coconut in it if u want u can do this too, authentic recipe does not require it.
3. Heat oil in a heavy bottom pan and add 8 to 10 whole black pepper and loung 4-5 when they pop add onion to it, fry on low heat till oil separates.
4. Add ginger garlic paste and fry for 2 to 3 minutes
5. Now add chicken pieces and fry till the chicken changes its colour , add salt, white pepper, green pepper and dhania powder and fry till it seperates oil now add dahi and cover with the lid and let it cook till the chicken is tender
6. Now add almond and poppyseed paste to it ,stirr tio mix and add nutmeg mace powder and green cardmom powder, cover and keep it on low flame for 5 minutes.
7. At the end if u wish to make it rich add half packet tetrapak cream.
8. Dishout and garnish it with ginger and green chilli julians.
9. Serve it with roghani or plain nan.

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Parathas or flat bread you can serve in breakfast…lunch…dinner…or even can be your lunch box item…I am sure this recipe you will find different and finger licking delicious.

INGREDIENTS:

Mince (chicken/mutton/beef)1/2 kg
Brown onion1 tbsp
Ginger garlic paste1 tbsp
Yogurt1/2 cup
Saltto taste
Raw papaya paste1 tbsp
All spice powder1 tsp
Crushed red chillies1 tbsp
Poppy seeds roasted and grinded1 tbsp
Cinnamon powder1/4 tsp
Cloves powder1/4 tsp
Coconut powder1 tbsp
Chopped green chillies1 tbsp
Green coriander 2 tbsp

METHOD:

  • Chop mince one more time in chopper .Because we want very fine mince.
  • Marinate mince with all ingredients and set aside for 4-5 hours.You can give smoke of coal to mince on this stage too.
  • Knead the dough and make small balls.( normal dough for flat breads)
  • Roll one ball and spread mince then roll another ball and make a small flat circle and place on first one with mince.
  • Now roll it and make a thin flat circle and make impressions with fork to seal the edges.
  • Fry in oil or ghee , but fry on low flame because the mince is raw so it will take some time to cook properly.
  • Serve with yogurt sauce or green cheteny .
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This recipe i am sending to:http://sweettoothraf.blogspot.ae/2013/12/only-event-flat-breads-and-parathas.html 

and to http://cooking-goodfood.blogspot.in/2013/12/only-event-announcement-for-january.html

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IMG_7479mainMAINA traditional meat dish Aloo Keema is amazingly very simple yet flavorful dish.Today i am sharing the recipe of keema my younger sister in law, Madiha Imran is following.She gave this recipe an exotic and spiced touch.

INGREDIENTS:

Mutton/beef Mince1/2 kg
Onion1 medium
Tomato2 medium
Saltto taste
Red chilli powder1 tsp
Whole red chilli4-5
coriander powder1 tsp
All spice powder1/2 tsp
Fresh corianderas needed
Green chilliesas needed
Potatoes2 medium ,cut in cubes
Oil1/2 cup

METHOD:

  • In a pan add oil and finely sliced onion, fry till golden brown.
  • Add ginger garlic paste and fry for few seconds, add mince and tomatoes and fry for few more minutes.
  • Add spices and potatoes start frying them  till mince changes into brown color.
  • Add 1/2 cup of water and leave it on very low flame.When potato become soft and oil separates then remove from stove.
  • Sprinkle garam masala /all spice powder,coriander and green chillies.
  • Serve hot with Naan or Chapati.
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IMG_0461mainThis easy recipe will win your family’s heart, my guarantee…:) This recipe is my favorite and love to serve in parties.

INGREDIENTS:

Chicken whole1 of 1.5 kg
Salt3tbsp
Black pepper1 tsp
Red chilli powder2 tsp
White pepper1 tsp
Mixed herbs (thyme,basil,oregano)1 tsp
Vinegar1 tbsp
Garlic powder1/2 tsp
Oil2 tbsp

METHOD:

  • In a small bowl mix all ingredients and Make incisions in meat.
  • Now rub spices with hand on chicken.( I have used chicken cut in four pieces ,originally we need whole chicken)
  • Try to insert in the cuts also.
  • Wrap with cling sheet and keep in refrigerator over night or at least for 5 hours. Tie chicken with thread.
  • Bake it at 150c.
  • It will take 4 hours approximately, i have baked potato wedges also in the same pan with sticky thick sauce.
  • Before serving just pour spoon full of sauce on chicken.
  • You can bake in Rotisserie or in oven dish.
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Chicken soup/yakhni does help in clearing congestion and its an effective home remedy for cough, cold and flu. Spices that are often used in this, like black pepper, garlic and turmeric, works as the same way as modern medicine. Give this power food frequently and regularly in winters to your family.

INGREDIENTS:

Chicken wings and necks quater/pao
Carrots 2 medium
Onion/spring onion1 large
Turnips2 small
Garlic cloves3
Turmeric powder1/2 tsp
Black pepperas needed
Saltto taste
Cinnamon stick1
Water 4 glasses

METHOD:

  • Add all ingredients in water including chicken and boil about 1-2 hours on low flame.
  • Remove fat from surface time to time from spoon.
  • Strain this and remove chicken and vegetables.
  • Now add salt and black pepper.
  • Serve hot.
  • You can freeze this broth.
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Sajji is a native dish of the desert province of Sindh and Balochistan, Pakistan. It consists of whole lamb or whole chicken, in skewers (fat and meat intact), marinated only in salt, sometimes covered with green papaya paste, stuffed with rice, then roasted over coals. Sajji is considered done when it is at the ‘rare’ stage. It is served with a special bread “Kaak”, “roti” or “naan”, which is baked in an oven, wrapped around a stone. Sajji is favourite of Balochistan natives, where most are nomads.

I am giving you a recipe of famous Sajji Restaurant in Karachi,Quetta Sajji House.This is my second recipe of Sajji but it is different from my last recipe and you will love this as much as u like previous one. Now lets see how you can make Quetta Sajji at home…:)

You can check my recipe of second Sajji recipe here: BALOCHI SAJJI

INGREDIENTS FOR MARINADE:

Whole Chicken with skin/ Mutton leg1
Fresh Ginger/ garlic paste1 tbsp
Lemons2-3 medium sized
Vinegar 2 tbsp
Oil2 tbsp
Salt 2 tbsp or to taste
Black pepper1 tbsp

METHOD:

  • You can use chicken without skin , as i did. Make deep cuts and then mix all ingredients in a bowl with your hands insert marinade insides the cuts and then on the surface of meat .
  • Rub all spices and salt for 10-15 minutes.Keep this in fridge for 5-6 hours .In between prick leg or chicken with fork.
  • Pierce in a grille’s rod and bake it or you can steam it first for 20 minutes and then keep it in oven at 180c for 20 more minutes.
  • For BBQ flavor you can put a piece of charcoal inside , Serve hot with Naan, Onion rings ,Lemons and Raita.
  • And do not forget to sprinkle my special masala before serving…lol

INGREDIENTS FOR SPECIAL MASALA:

Roasted cumin seeds1/2 tsp
Roasted coriander seeds1/2 tsp
Roasted whole cardamom1
Roasted green cardamom2-3
Roasted cloves 2-3
Roasted fennel1/4 tsp
Pomegranate seeds 1/2 tsp
Black pepper1/2 tsp
Saltto taste

METHOD:

  • Roast all spices at a time on a flat pan except salt and black pepper.
  • Grind all very fine and enjoy with Sajji….

You can Watch video of Sajji here:

 

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tikka

Bakra Eid/ Eid ul Azha is celebrated after the Hajj is performed in Mecca in Saudi Arabia. The three-day festival is observed by all the Muslims residing across the globe. This festival commemorates Prophet Ibrahim’s willingness to sacrifice his son at the command of God. His obedience towards God is celebrated with great fervor, vigor and magnificence on the 10th day of the Islamic calendar and continues till the 12th day. A domestic animal is sacrificed on any of the three days through proper slaughtering. Hence, feasting and partying form the main attractions of the day.
Scrumptious dish of Tikka is all time and all age favorite.Outdoor BBq with friends and family is always a great fun for me.

INGREDIENTS:

Mutton/ beef/ chicken meat in cubes1/2 kg
Yogurt 1/2 cup
Cream1/2 cup
Papaya paste 2 tbsp
Lemon juice2 tbsp
Ginger garlic paste2 tbsp
Saltto taste
Red chili powder1 tsp
Crushed red chili1 tsp
Cumin seeds (roasted and grind)1 tsp
Green chilli crushed6-7
Oil2-3 tbsp

METHOD:

  • Marinate all ingredients in meat cubes for 5 -6 hours.
  • Cook on charcoal fire.
  • Serve with salad and chutney or sauce.
  • Imli sauce recipe you can check in chutney section…:)

 

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FRIED CHOPS

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Today i am sharing a very easy recipe of fried chops, i saw my mother making chops with this method.Hope you will not only try but also add this in your Eid menus this time.Very interesting thing is, you can boil chops and freeze them ..when needed just thaw and coat with mash potatoes and fry….:)

INGREDIENTS:

Mutton/Beef Chops1/2 kg
Ginger/garlic paste freshly made1 tbsp
Saltto taste
Red chilli powder1 1/2 tbsp
Potatoes1/2 kg
Bread crumbsas needed
Eggs2

METHOD:

  • Marinate washed chops with salt, chilli powder and ginger garlic paste for 3-4 hours.
  • Now in a pan add 2 tbsp  oil and place chops when color of the chops become golden brown then turn and cover with the lid on low flame till tender.(do not add water , let it cook in meat’s water)
  • Mash potatoes and cover a thin layer of mash potatoes on chop, as you can see in picture.
  • Cover all chops and set aside.
  • Beat eggs by adding salt and red chilli powder.
  • Coat egg on chops and then coat bread crumbs,  deep fry them carefully.
  • Serve with any sauce or chantey.
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CHICKEN TEMPURA

CHICKEN TEMPURA
Chicken tempura is a hot favorite among kids and I picked this outstanding recipe from Chef Zakir’s cook book. Most interesting thing is that I have used same recipe for Prawns and fish tempura as well. I am sure you will like this.

INGREDIENTS:

Chicken300gms
Plain flour2 tbsp
Corn flour3 tbsp
Egg1
Garlic paste2 tbsp
Baking sodaa pinch
White pepper1/4 tsp
Black pepper1/4 tsp
Saltto taste
Oilfor frying

METHOD:

  • Cut chicken in stripes and mix all ingredients and marinate in the batter for 1/2 hour (except baking soda). In the original recipe it was mentioned that make batter and dip stripes in the batter and fry them. I tried the method which I have mentioned and the result was very nice.
  • Before frying add baking soda and mix well.
  • Roll every single piece in dry flour and fry in oil.
  • Serve with ketchup…
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