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FRY MAGHAZ / BRAIN MASALA

A perfect dhabba style Maghaz Fry or Maghaz Masala recipe I am sharing with you. This recipe I have adopted from Chef Shahid’s recipes. I always admired his way of cooking.

INGREDIENTS:

Goat Brains, washed and boiled4
Tomatoes2 large, chopped or grind them
Onion1 medium, grind it
Yogurt4 tbsp
All spice powder1 and 1/2 tsp
Red chili powder1 tsp
Saltto taste
Coriander powder1 tbsp
Cumin powder1 and 1/2 tsp
Ginger garlic paste1 and 1/2 tbsp
Qasuri Methi1 tsp
Fresh coriander leaves4 tbsp
Ginger , cut in thin sticks2 tbsp
Green chillies2-3
Butter or Oil1/2 cup

METHOD:

  • In a pot add 3 glass water, now add brains, salt, turmeric powder 1/2 tsp, ginger garlic paste 1 tsp and cook for 10 minutes. This process will remove smell of brain.
  • Take them out and remove veins and skin.
  • Set aside.
  • In a pan add oil and ginger garlic paste, stir for few seconds.
  • Add onion and stir. Add turmeric powder 1/4 tsp and mix well. Let it fry for few seconds till nice golden color appear.
  • Add tomato paste or chopped tomatoes. Fry well. Add red chili powder, coriander powder, cumin powder, salt, all spice powder, mix well.
  • Add yogurt and mix well. Fry till oil separates.
  • Add brain. Do not mash it.
  • Add Methi. Fry on high flame till oil separates.
  • Garnish with coriander , ginger and chillies.
  • Serve with Naan.
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peri peri chickn mPeri Peri chicken is African dish. But spices and flavors will give you a bit Pakistani look. Absolutely delicious grilled chicken will definitely tantalize your taste buds. A recipe by Sherin Anwer.

INGREDIENTS:

Chicken 1 kg, cut into four pieces with skin if you like.
Soya sauce2 tbsp
Black pepper1 tsp
Garlic paste2 tsp
Wooster sauce2 tbsp
Oil4 tbsp
Lemon juice4 tbsp
Salt1 tsp
Paprika powder1-1/2 tbsp
Peri peri sauce3 tbsp
Meat tenderizer / Papaya paste1 tsp

METHOD:

  • Mix all spices in a bowl.
  • Marinate chicken with all spices.
  • Apply spices on chicken pieces. Leave this for 3-4  hour.
  • Now grill in preheated oven for 20 minutes.
  • Place on a frying pan with its marinade, fry till light brown.
  • Serve with Peri Peri Rice and Fries.
  • Click the link for SPICY PERI PERI RICE
peri peri chickn d
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CREAM PUFF MThese home made Cream Puffs are light and melt in mouth. Your family will surely like these puffy, creamy and delicious puffs.

INGREDIENTS:

Plain flour1 cup
Butter1/4 cup
Water1 and 1/4 cups
Eggs3
Cooking or milk chocolate for topping
Creamas needed
Vanilla essence as needed
Vanilla pudding1 packet
Whipped Cream1 cup
Cream cheese2 tbsp

METHOD:

  • Place butter and water in a pan and bring water to the boil. Stir constantly till butter melts.
  • Remove from flame and add sifted flour in it, use hand whisk to mix smoothly.
  • Again cook till mixture leaves the sides of the pan and form a smooth ball.
  • Allow the mixture to cool slightly and add eggs one by one.
  • Beat with electric beater till smooth mixture form.
  • Fill a piping bag to pipe 7-10 cm lengths for éclair.
  • Make small balls for cream puffs or profiteroles.
  • Bake at 220c for 10-15 minutes or till they look brown and crispy.
  • Beat cream by using vanilla essence till fluffy, fill in the piping bag.
  • Melt chocolate in microwave or double boiler.
  • Make a hole and fill in the cream or cut from center and fill the cream. Dip upper shell in chocolate.
CREAM PUFF D3
  • Keep in refrigerator for few minutes before serving 🙂
CREAM PUFF DD
  • For Éclair filling : Cook pudding according to instructions on the box and let it cool a bit.  Now mix in whipped cream and cream cheese mix well.
eclair 1
  • Fill in pastry and drizzle melted chocolate.
eclair
  • Serve cold.
CREAM PUFF D
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naan khatai mNan Khatai one of the very famous cookies in Pakistan and Khalifa naan khatai is most famous brand here. This recipe is such a big hit In Khalifa naan khatai , desi ghee is used but if you do not have than use normal ghee. I have posted two recipes of Nan Khatai earlier. You can click the links below to check recipes.
My mother’s Naan Khatai recipe
Shiren Anwer’s Naan Khatai recipe

 

naan khatai dd

INGREDIENTS:

Flour2 cups
Sugar (grind it)3/4 cup -1 cup to taste
Desi Ghee/ Dalda ghee1 cup melted
Ilichi/ cardamom powder1/2 tsp
Baking powder1/2 tsp
Egg yolk 1

METHOD:

  • In a large bowl add sugar and ghee, beat well till creamy.
  • Now add flour, cardamom powder and baking powder. Beat again.
  • Add crushed almonds. Use your hand to make a smooth dough.
  • Make balls of equal size, place on baking tray and press from center with thumb.
  • In egg yolk add a pinch of orange food color. Mix well.
  • Apply yolk on each khatai and sprinkle pistachio and almonds.
  • Bake in pre heated oven at 180c for 15-20 minutes.
  • Leave for 5 minutes after baking.
  • Store in air tight jar.
naan khatai d
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chicken-patties-mIts better to make hygienically clean and economical patties at home. I am sharing a very tasty and copycat recipe of Bakery chicken patties.

INGREDIENTS:

Puff pastry as needed
Boiled Chicken 1 cup, shreded
Butter/ oil1 tbsp
Onion1 small
Plain flour1 tbsp
Saltas needed
Red chili flakes1 tsp
Black pepper crushed1/2 tsp
Whole coriander seeds1/2 tsp
Cumin seeds1/2 tsp
Chopped green chilies2-3 or to taste
Green coriander2 tsp

METHOD:

  • In butter or oil saute chopped onion, stir for 5 minutes and add plan flour. Cook till raw smell removes.
  • Add chicken and mix well. Now add all spices, stir.
  • Add chicken broth and mix. Stir till become thick.
  • Recipe of puff pastry I have posted you can check it: PUFF PASTRY
chicken-patties-1
  • Roll puff pastry and cut any shape.
chicken-patties-5
  • Keep in your mind lower piece should be a bit thick as compare to upper piece.
chicken-patties-3

 

chicken-patties-6

 

chicken-patties-4
  • Now place spoon full of mixture on puff pastry and brush corners with egg wash.
chicken-patties-7
  • Place second piece and press corners.
  • On this stage you can place in a tray cover with cling wrap and freeze it. Just thaw before use and bake it. You can do this with mince and chicken patties, I will not recommend for potato filling.
  • Dust your baking tray with flour and place puffs on tray.
  • Brush egg wash on each puff pastry and Bake at 180c.
chicken-patties-8
  • Give 40 minutes to puffs.
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  • Let them cool for 10 minutes.
chicken-patties-10
  • Enjoy with evening tea.
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azad chat mAll those who are resident of Attock City will agree with me that Azad Chat House is one of the best Chat shops in Attock, sweet and spicy chat will tantalize your taste buds. I am grateful to my Friend and relative Shazia Aunty, who taught me the copycat of Azad Chat. She taught me to make bondi in a different and unique style. Hope you will like her way of making Bondi. Pictures during demonstration are not clear because of low light in her kitchen. But end result I have captured after making Chat myself.

azad chat d

INGREDIENTS FOR BASAN BONDI:

Gram flour/ basan1 cup
Red chili powder1 tsp
Saltto taste
Baking soda1/4 tsp
Oilfor frying

METHOD:

  • In a bowl add all ingredients and make a thick paste with water.
  • Set aside for few minutes.
  • Take a thick plastic bag and fill in bondi mixture.
Basan bondi 1
  • Cut  this piping bag from one side and drop small bondis in heated oil.
bondi 2
  • Fry and spread them out on paper towel or on strainer.
bondi 3 bondi 4

INGREDIENTS FOR CHAT:

Boiled chick peas/ chana1 cup
Basan bondi1 cup
Boiled potatoes1 cup, cut in cubes
Tomato , chopped1 medium
Onion, sliced1 medium
Green chilies, chopped2
Coriander leaves, chopped2 tbsp
Saltto taste
Sweet n sour Imli sauceas needed
Chat masala 1 tsp or to taste
Roasted and crushed cumin seeds1 tsp
Paprias needed

METHOD/ ASSEMBLING:

  • In a large bowl add chana , potatoes, tomatoes, sweet and sour tamarind sauce, chat masala, salt, cumin seeds, coriander leaves, green chilies, onion and in the end bondi.
chat 1

 

chat 2

 

chat 3
  • Beat yogurt and pour over chat. Yogurt you can use according to your taste. You want more saucy then use more yogurt.
chat 4

 

chat 5
  • Toss all ingredients and pour Imli sauce, chat masala and papari.
chat 6
  • Serve and enjoy.
chat 7
  • For Imli sauce click this link:

SWEET AND SOUR TAMARIND SAUCE

azad chat dd

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meethi tikkia mVery famous snack of Pakistan, usually people make these tikkian on special occasions. You can store them in air tight container for a week. Here in Punjab region villagers distribute these on child birth or on marriages. They named it Gogi/Pakwan.

desi sweets 2

 

For recipe of GOGI click tis link: GOGI/ PAKWAN.

desi sweets 3

This picture is of a stall from where villagers buy all desi type of bakery items and sweets. You can see colorful sweets too along with Naan khatai, Shakarpare, Namak pare ,etc.

 

desi sweets 1

INGREDIENTS:

Plain flour/ maida2 cup
Semolina/ Suji1 cup
Icing sugar1 cup
Cardamom ,crushed5-6
Ghee (melted)3 tbsp
Oilfor frying

METHOD:

  • Mix all ingredients and knead with milk or water.
  • Set a side for few minutes.
  • Roll the dough and cut circles with a round cutter or glass.
  • Deep fry them in oil till light golden appear.
  • You can sprinkle sesame seed before frying.
  • You can add 1/4 cup desiccated coconut  than make dough.

 

meethi tikkia d

 

meethi tikkia dd
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khate aloo mKhate aloo or Potato in tamarind sauce is one of the famous chat recipe in Pakistan. Very easy and delicious. Give this recipe a try 🙂

INGREDIENTS:

Boiled Potatoes2 large (cut in cubes)
Oil2 tbsp
Onion1 very small (chopped)
Rai (onion seeds)1/4 tsp
Mustard seeds(methi dana)1/4 tsp
Kalongi ( Negilla seeds)1/4 tsp
Cumin seeds1/4 tsp
Curry leaves3-4
Temarind pulp1 cup
Red chili flakes1/2 tbsp
Red chili powder1 tsp
Saltto taste
Green chilies and corianderas needed

METHOD:

  • In a pan add oil and add cumin , rai, kalongi, mustard seeds.
  • Let them crackle and then add curry leaves. Stir and add onion.
  • Sauté onion for few seconds and then add boiled potatoes.
  • Mix red chili flakes, salt, red chili powder in tamarind pulp and add in potatoes.
  • Mix well and then cover the lid for five minutes.
  • Add green chilies and coriander leaves chopped.
  • Serve it with sweet tamarind sauce and sev.
khate aloo d

 

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rv mThese magical cupcakes are as Luxurious as they sound, these are simple, fluffy and delicious . Recipe of RED VELVET CUPCAKES is from  Martha stewart blog.
I have changed it a bit. Proportions are different but as you can see end result is too good. In original recipe oil was 1 1/2 cup , for me it was tooooo much so i cut it down but believe me they came out so well.

rv d 1

INGREDIENTS:

Sugar1 cup
Oil3/4 cup
Vanilla essence1/4 tsp
Egg1
Flour1 and 1/4 cup
Cocoa powder1 tbp
Baking powder1/2 tsp
Milk1/2 cup
Vinegar1/4 tsp ( for milk)
Food color1/2 tsp level (powder)
Baking soda1/4 tsp
Vinegar1 tsp

METHOD:

  • Make buttermilk, take 1/2 cup milk an add 1/4 tsp vinegar in it. Stir and set aside for few minutes.
rv milk
  • In a large bowl add sugar (grind it) n oil. Use beater to mix till creamy.
r v 1
  • Add egg and beat again for 5 minutes. Add vanilla essence.
rv 2
  • In butter milk add food color. (be careful about powder food color first add 1/4 tsp n mix, if required more for bright color then add just pinch).
rv 4
  • Mix cocoa, baking powder and flour.
rv 3
  • Now first add flour in oil mixture and beat, add milk in oil mixture. Beat well. Now again add flour , beat then add milk and beat. Last time add flour and then milk, beat well.
rv 5
  • In a small bowl add vinegar and baking soda, mix with spoon. Chemical reaction will start, pour in batter. Beat it again.
rv 6
  •  Fill in cupcake cases and bake for 25-30 minutes at 180c.
rv d top

INGREDIENTS FOR CREAM CHEESE FROSTING:

Butter4 oz
Cream cheese6 oz
Icing sugar2 cups
Vanilla essence1/2 tsp

METHOD:

  • Beat all ingredients of cream cheese frosting and spread on cupcakes before serving.
r v d bite
  • Enjoy with a cup of tea 🙂
rv d rr v d l
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PC MMy mother was an innovative and creative home cook. I have very fond memories of the different things she would concoct to feed us.I used to love those as a child.There are so many interesting and delicious meals which I’ve enjoyed, and still make today, simply because they are delicious 🙂
This stuffed pancake recipe is taught by cooking expert Kokab Khuaja. I was a kid when my mother first time tried it and the taste i still can feel. I will write variations here. All are finger licking delicious.
Pancakes are perfect base for so many different fillings. Try with variations. From sweet to savory….you will find them delicious 🙂

STUFFED PANCAKE -1

INGREDIENTS:

Eggs 4
Flour1 and 1/2 cup
Salt1/4 tsp
Chinese salt1/2 tsp
Water1 and 1/2 cup

METHOD:

  • Beat eggs and add water.Use whisk and again beat.
pc11
  • Add flour and mix. Add water till dropping consistency obtained. Now add salt and Chinese salt.
  • Leave this for few minutes and then heat up the pan.
  • Spray oil in pan or grease it with brush.
  • One ladle’s worth of batter is usually enough for perfect pan cake. Move the pan in circular motion your batter will take a perfect shape and cover all corners of pan.
pc3
  • After five minutes you will see corners will start turning up.
pc1
  • Turn it with spatula or flat spoon.
pc 4
  • Do not overcook otherwise it will break during filling process.
pc2
  • Cover with cling wrap and refrigerate it. When you want to make take them out and fill. But for one week you can refrigerate.
pc roll
  • Enjoy this healthy meal with any sauce.
pcc

STUFFED PANCAKE -2

INGREDIENTS:

Egg1
Flour1 cup
Water1/2 cup
Milk1/2 cup
Salt1/4 tsp
Chinese salt1/2 tsp
Yellow food colorpinch

METHOD:

  • Mix all ingredients and with whisk beat them.
  • Now batter is ready to cook.
  • Make pancakes as i have mentioned above. These are crispy pancakes.
PC DD

FILLING:

INGREDIENTS:

Mince (Chicken/ beef/ Fish)1 cup
Saltto taste
Ginger garlic paste1/2 tsp
Crushed black pepper1/2 tsp
Soya sauce2 tbsp
Cabbage 2 cup thinly sliced
Carrots2 thinly cut
Peas1/4 cup

METHOD:

  • In a pot add mince, salt and ginger garlic paste. Add 1 cup water and cook till water dries. Add crushed black pepper and soya sauce. Mix well.
  • Add thinly chopped vegetables and cook on high heat.
  • Set a side .
  • Now place filling on one side of pancake and roll it, use flour paste to seal edges. I normally use toothpicks to close the edges.
  • Fry in oil or you cake bake them also.
  • I usually fry them in less oil but you can deep fry them.
  • Pancake 1 you can freeze after filling .
  • But pancake 2 will crack so use them within 2-3 days time.
  • You can take chicken boneless and cook as mentioned above then shred it and add veggies. As i have used..:)
PC D

This is a matter of immense pleasure for me that a renowned website KFoods, published STUFFED PANCAKES on their website.

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IMG_0464MAINMany Muslims in various countries pray on the 15th night of Shabaan, and ask for forgiveness of their sins and on the following day proceed to fast.
Imam Ibn Majah states:

It is narrated by Ali (Radi allahu unho) that the Prophet [May Allah bless Him and grant Him peace] stated; “ when it is the 15th night of Shabaan, do Qiyaam in the night, and fast in the morning, and ask for forgiveness. Because on that night Allah calls: ‘Is there anyone who is asking for forgiveness so that I can forgive them, who is in distress that I may relieve his distress, is there anyone who needs (rizq) food that I may give it to him.’ And this continues till the morning.” [Ibn Majah chapter Salaah]

Imam Tirmidhi writes:

Aisha Radi Allahu unha said: “On this night the Prophet [May Allah bless Him and grant Him peace] went to Jannat-ul-Baqee to make du’a, I followed him. The Prophet [May Allah bless Him and grant Him peace] said to me: Allah puts His attention towards the first Heaven, and forgives the sins of the people, even if they were equivalent to the hairs of the goats of Bunn Qalb. (A tribe who at the time had a lot of goats)
[ Tirmidhi , Kitab-us-Siyaam]
(INFORMATION FROM GOOGLE)
In our country people makes Halwas or any sweet dish for distribution amongst relatives, neighbors and poor. I saw my mother making 2-3 types of HaLWAS on this special occasion.
Here is my mother’s “SUJI KA KUSHK HALWA/ QATLIAN OR SEMOLINA DRY SWEET” recipe.

IMG_0465D

INGREDIENTS:

Semolina/ suji2 cups
Sugar2 cups
Cardamom4-5 nos
Ghee1/2 cup
Water1 cup
Nutsas needed

METHOD:

  • First make sugar syrup/sheera . In a pan add ghee and cardamom seeds, let them crackle and then add sugar.Pour water carefully and keep on stirring on low flame.
  • In another heavy bottom pan roast semolina till nice golden color appear.Grease any tray to pour Halwa in it.
  • Now this step you need to perform quickly.Add suji in syrup and keep on stirring till become thick.
  • Spread halwa on tray and level the surface, sprinkle nuts.
  • After 5 minutes with pizza cutter cut shapes of your choice.
  • Let it col down completely.
IMG_0466DOWN

 

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IMG_4400Bun Kebabs are the traditional and addictive specialty of Pakistan, and especially, Karachi. You find a lot of Bun Kebab vendors scattered all across Karachi, the most famous ones being on Pakistan Chowk, Burns Road, Bahadurabad and Gizri.
Over the years, the bun-kebab has remained a staple, even as the city around it has succumbed to the forces of globalisation. Mr. Burger, which was established on Tariq Road in the 1980s, was considered as respectable an eatery as a restaurant in a five-star hotel. KFC and McDonald’s also entered Pakistan in the late 1990s, as part of a wave of foreign investment in the country. But Karachi’s bun-kebab vendors proudly claim that their business wasn’t affected much by the advent of these international franchises.

Apparently, a slice of thick cheddar cheese on a grilled patty can’t compete with the taste of a fried egg on a mysterious kebab patty. Vendors across the city insist that both of these can not be compared to the other as they offer completely different tastes. One comes with crisp green lettuce, tomatoes, cheese and French fries on the side, while the other comes with a mush of cabbage and onions along with spicy ketchup or watery chatni. “Angrezi taste hai woh,” volunteers one bun-kebab vendor, dismissing any comparison between his speciality and the western import, the burger.

“I’ve always been a roadside attraction. You don’t necessarily need to have bills of cash in your designer jeans to get a piece of me. You don’t need to belong to a particular socio-economic class either and if someone says you do – they are lying. Just watch, they’ll be at the stall when their stomachs growl. I don’t offer a fancy air-conditioned seating arrangement, nor do I want you to have an unforgettable experience when you visit. I’m going to offer you exactly what you came for: a quick bite in an extremely polluted, over-crowded and noisy environment. And it’ll be well-worth the Rs. 20 you pay in return.”
That’s what a bun-kebab would say to you if it could talk.

(Information through Google search)

Having Bun Kebabs is an entire experience in itself. It involves not just eating, but also watching the vendor make it front of you: frying the patty, toasting the buns, adding the delicious mint chutney, the sliced onions and then closing it – your mouth waters…isn’t it.

 

INGREDIENTS FOR PATTI:

Meat beef / chicken/ mutton1/2 kg
Gram lentil 1/2 cup (washed and soaked)
Red whole chillies7-8
Saltto taste
Onion 1 medium
Ginger garlic paste1 tbsp
All spice powder1 tbsp
Eggs2
Onion ringsfew
Salad leavesfew

METHOD:

  • In a pot add all ingredients and cook till meat and lentil tender.
  • Grind this mixture and add egg in it.
  • Make patties and fry.

ASSEMBLING:

  • Divide bun in 2 halves and toast open sides in 1 tbsp oil.
  • Spread green chutney on buns , place onion rings ,salad leaves and then a kebab.
  • For egg bun kebab, make an scramble egg and place on kebab and place another half.
  • Serve hot with mayo Cabbage. (just mix cabbage in mayonnaise)
IMG_4397

 

FOR GREEN CHUTNEY CLICK THIS LINK:  GREEN RAITA

 

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IMG_0476There is no love greater then a mother’s love to her children.A mother is someone who loves her children unconditionally and more than life itself.On my son ALI REHMAN’S 6th Birthday i am dedicating this poem to him.(this post i supposed to publish on 19th April, but because of Cooking Expert Sara Riaz’s Sudden death i am posting this now)

© Amy R. Campbell
Oh how the years go by,
Oh how time can certainly fly.
From once just a thought in far away dreams,
now into my arms and in my eyes gleam
the presence of you.
Your laughter and smiles
which go on for miles,
warms my heart and soul.
You’re growing up so fast,
as I wish each moment with you to last forever.
My little boy will someday be a man
and right by your side I will forever stand.
I will pick up the pieces when you fall,
I will hold your hand and help you stand tall.
And when the day comes when you are on your own,
never feel that you are alone.
No matter how near or far apart
I am always right there in your heart.
Always remember whatever you go through
that no matter what, I will always love you.

My dearest Son You have brought me nothing but pure joy since that very first time when i hold you in my arms. Watching you grow, absorbing the world around you, inquisitive and delighted to learn, I’m reminded each day of the treasure you bring into my world.

As all mothers do, I have goals, dreams and wishes for you. I have, as you can imagine, dozens of them…But top of all.
May Allah Give you health and success in your life. AMEEN.
Thank you My son for completing my life.I love you my Son….:)

 

 

RECIPE OF SPECIAL CAKE ON SPECIAL OCCASION

IMG_0478

INGREDIENTS:

Eggs4
Caster sugar8 oz
Cocoa2 oz
Plain flour2 oz
Chocolate curls to decorateas needed
Powder gelatin 2 tbsp
Double cream1 packet
Liquid glucose1 tbsp
Chocolate broken into pieces10 oz

METHOD:

 

IMG_0486
  • Preheat the oven to 180c.Grease and line a Swiss Roll tin (optional).
  • Whisk together eggs and sugar until pale and thick. Sift cocoa and flour and fold in.
  • Pour into the pan and bake for 20 minutes until springy to the touch.
  • Leave to cool.Turn out.
  • Place 8inches shallow cake tin (loose bottom pan) on top on cake and cut just inside the line, to make a circle to fit in the tin.
  • Soak the gelatine in 4 tbsp cold water.Whip the double cream until peaks forms.
  • Place the glucose in a pan with 50 ml water and bring to the boil.Cool slightly.
  • Add the gelatin and chocolate and beat with whisk until smooth.Leave to cool.
  • Fold the chocolate mixture into the cream.Pour into the cake tin.
  • Keep it in fridge for 2-3 hours until set.
  • I kept it over night and next day it was set beautifully.
  • Remove the dessert from tin and decorate with white and dark chocolate curls and dust cocoa.
  • Serve and enjoy..:)
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IMG_0353main srSingaporean Rice is a very famous and popular rice dish in Pakistan.Thou i am not sure these are basically from Singapore or not but in Wedding menus this aromatic rice platter topped with creamy sauce and fried noodles is a hot favorite of all.
This recipe is again of my favorite Chef, Zakir and make my words this is the best recipe around.

 

IMG_0365down

INGREDIENTS:

Chicken breast fillets3-4
Rice1/2 kg
Noodles 1/2 packet
Capsicum2 nos
Carrot2 nos
Cabbage1 cup
Green chillies4-5
Garlic cloves4 nos
Onion1 medium
Ginger garlic paste1 tbsp
Red chili flakes1 tbsp (adjust according to your taste buds)
Cumin seeds1 tsp
Mayonnaise 1 cup
Oyster sauce2 tbsp
Worcestershire sauce2 tbsp
Ketchup (optional)2 tbsp
Chilli garlic sauce2 tbsp
White pepper1/2 tsp
Black pepper1 tsp
Corn flour2 tbsp dissolve in water.
Saltto taste
Oilfor frying noodles and for cooking.

METHOD:

  • Boil water and add Turmeric or pinch of yellow food color in water. Add noodles and boil till soft.
  • Drain noodles add in hot oil fry them.
  • Place them on paper towel after frying.
  • In a deep pan add water ,add salt, cumin seeds and 2 tbsp oil, boil it and add rice.Boil till done.
  • Cut green chillies and garlic cloves longitudinal and fry both in oil, set a side.
  • Cut carrot, capsicum and cabbage in cubes.
  • In a pan add oil and add ginger garlic paste and stir for few seconds then add chicken cut in cubes, again fry it till color change.
  • Add all vegetables and fry on high flame and start adding salt,white pepper, black pepper, oyster  sauce, Worcestershire sauce , ketchup, and chili garlic sauce. Stir it and add 1/2 cup chicken stock , add corn flour dissolved in water.
  • It will become thick , remove from stove and set aside.
  • In a small bowl mix mayonnaise, red chili flakes and water to make a creamy sauce.
  • Now in a dish give layer of boiled rice then spread chicken and vegetable gravy on rice.Again give layer of rice and then spread mayo sauce and fried green chillies and garlic.
  • Spread noodles and serve.

 

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NOTE:

  • A lot of cooking steps involved in this dish. Take my advice and start from frying green chillies and garlic.
  • Then boil noodles and fry ,set aside. During frying start boiling rice.
  • Cut vegetables. and as soon as your rice done cook chicken gravy.
  • Make a Mayo sauce and arrange all the things on counter in front of you.
  • Start layering and serve hot….:)
  • Singaporean rice does contain a high spice level for kids so be careful during mixing rice with gravy. Or you can cut down spices according to your taste.
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This recipe i am sending to:

<div align=”center”>
<a href=”http://cookinwluv.blogspot.com/p/made-with-love-mondays.html” target=”_blank”><img src=”http://farm8.staticflickr.com

This recipe i am sending to Recipe Passion Event

pak_india event
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IMG_0711MAINIn Filipino culture, the mother is known as the “ilaw ng tahanan” or light of the home, signifying her role in nurturing her family and creating warm memories for everyone.
I can’t forget the taste of Basen parathas which my mother was making…Those who are on diet can add these yummy parathas in their diet plan.

INGREDIENTS:

Wheat flour1 cup
Gram flour1/2 cup
Onion small ,thinly sliced1
Green chillies,chopped2 small
Fresh coriander leaves2 tbsp
Saltto taste
Red chili powder1 tbsp
Whole coriander seeds,crushed1 tsp
Cumin seeds,crushed1/2 tsp
Anar dana/pomegranate seeds1/4 tsp(optional)
Oil/gheefor frying and 2 tbsp for adding in the flour.

METHOD:

  • Mix all ingredients in flours and knead with water.
  • Set a side for 1/2 hour and make parathas.
  • Make impressions with fork or knife, if you like.
  • Serve hot with green chateney.

GREEN CHATNEY /SAUCE:

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INGREDIENTS:

Fresh coriander1 cup
Mint leaves1/2 cup
Imli pulp/ tamarind 2 tbsp
Saltto taste
Ginger1/2 tsp
Cumin seeds1/4 tsp

METHOD:

  • Blend all ingredients and serve.
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