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LONG CHIRAY- DEHLI SPECIAL CHAT

LONG CHIRE MLong Chiray…. a unique name with unique recipe, in fact for me. In Pakistan you will see Dehli families making these on special parties. Special sauce which they serve with the Chirays is so delicious and different in taste.

INGREDIENTS FOR LONG CHIRAY:

Gram flour/ basan3/4 cup
All purpose flour/ maida1/4 cup
Baking soda1/4 tsp
Garlic paste1/2 tsp
Saltto taste
Zarda color optional , pinch

METHOD:

  • Make a paste of gram flour with all ingredients. Paste should be like normal  basan phulki paste.
  • Fry in oil and soak all in water for 5 minutes.
  • Squeeze water carefully.
  • Arrange in a serving dish.
  • You can add zarda color in batter, in original recipe they used it.
LONG CHIRE DD

INGREDIENTS FOR SAUCE:

Talhar mirch / dry whole chili1oo g
Amchor/ dry mango/ tamarind pulp100 g or to taste
Garlic cloves7-8
Saltto taste

METHOD:

  • Wash talhar mirch and dry mango/ amchor, soak in water overnight.
  • Next day add all ingredients of sauce in blender and make a fine paste.
  • You can substitute ingredients like I have used tamarind pulp instead of Amchor, because it was not avalible in my city. You can take whole red chilies instead of Talhar mirch.
LONG CHIRE D

ASSEMBLING:

  • Pour Sauce on arranged Chiras in a serving dish.
  • Add onion and fresh coriander.
  • Sprinkle chat masala, if you like.
  • Serve and enjoy.
LONG CHIRE DDD

 

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chicken kofta mThis recipe of Malai Kofta will give you restaurant like flavor at home. Soft and juicy koftas in creamy sauce will tantalize your taste buds. Make koftas and freeze in ziplock bag. Thaw and use when needed. I am sure you will like this delicious dish. I have picked this recipe from a cooking page and after trying posting this for you.

INGREDIENTS FOR KOFTA:

Chicken Mince 1/2 kg
Onion1 large (chopped and squeezed)
Green chilies3-4 chopped
Coriander leavesfew leaves chopped
Saltto taste
Red chili powder2 tsp
All spice powder1 tsp
Cumin seeds (roasted and grinded)1 tsp
Garlic and ginger paste1 tbsp
Roasted chickpea powder3 tbsp
Crushed coriander seeds1 tsp
Egg1

METHOD:

  • Take chicken mince or add boneless chicken in chopper and chop it.
  • Add onion (chop it fine and squeeze to remove water) , ginger garlic paste and all other ingredients.
  • Mix well and keep in freezer for 1/2 hour.
  • Make Koftas.
  • Fry them in oil and set aside.
chicken kofta d

INGREDIENTS FOR GRAVY:

Onion3 medium, sliced
Tomato paste1 cup
Ginger garlic paste1 tbsp
Yogurt1 cup
Saltto taste
Red chili powder1 tsp
Turmeric powder1/2 tsp
Coriander powder1 tsp
All spice powder/ garm masala1 tsp
Cumin powder1 tsp
Cream3 tbsp
Coriander leaves, green chilies, ginger in julienne cutas needed
Oil1/2 cup

METHOD:

  • Heat oil and add onion, fry till soft not brown. Take it out and add in yogurt. Blend to make a paste.
  • In the same oil add ginger garlic paste and stir it for few seconds.
  • Add tomato paste and stir, now add salt, red chili powder, turmeric , coriander powder, cumin powder, all spice powder. Mix them.
  • Add yogurt mixture in it and cook for 5 minutes. Keep on stiring on high flame.
  • Now add 1/2 cup water and stir, when water start boiling add koftas and cover the lid.
  • Let them simmer for 10 minutes.
  • After 10 minutes add cream, coriander leaves, green chilies and ginger. Mix well. Turn off the flame and leave it for 5-6 minutes.
  • Serve with Naans.
chicken kofta dd
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BUTTERSCOTCH CREAM CHAT MCream fruit chat is one of a very common recipe in Pakistan. This recipe is copycat of Chef Arshad’s recipe with my own twist. You will get a crunchy and toffee like taste in your chat.

INGREDIENTS:

Mix fruits as needed
Cream (milk pack or whipy whip)as needed
Butter scotchas needed
Butterscotch sauceas needed
Icing sugarto taste
Sprinklesas needed

METHOD:

  • Cut fruits (banana, apple, pineapple, cherries or you can take cocktail fruit as well ) in small pieces.
  • Beat cream and add Butter scotch and butterscotch sauce in it. For making both at home you can click the link below and get the recipe : BUTTER SCOTCH & BUTTER SCOTCH SAUCE
  • Adjust sugar according to your taste.
  • Add fruits and keep in refrigerator.
BUTTERSCOTCH CREAM CHAT D
  • Serve cold.
BUTTERSCOTCH CREAM CHAT DD
  • Add sprinkles for kids 🙂
BUTTERSCOTCH CREAM CHAT DDD
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tandori chicken cutlets mThis recipe I have picked from a group and tried it myself. I liked the different method and taste of these cutlets. You can make these for kids lunch boxes and for tea parties.

INGREDIENTS:

Chicken boneless1 cup
Tandori masala of any brand1-2 tbsp according to your taste
Ginger garlic paste1 tsp
Green chili paste1/2 tsp
Chicken powder1/2 tsp
Potatoes4 medium size
Black pepper1/2 tsp
Saltto taste
Coriander leavesas required
Chopped chilies1-2
Egg1, beaten
Bread crumbsas needed

METHOD:

  • In Chicken add tandoori masala, ginger garlic paste, chicken powder, chili paste. Mix well and keep it in refrigerator for 1-2 hours.
  • Heat 1 tbsp oil in pan and add marinated chicken in it. Cook till tender and shred it.
  • Mash potatoes and add chicken mixture , Salt, black pepper, coriander leaves and green chilies.
  • Mix well.
  • Make shape of your own choice.
  • Dip in egg and in bread crumbs.
  • Shallow fry.
tandori chicken cutlets ddd
  • Serve with any sauce.
tandori chicken cutlets d

 

tandori chicken cutlets dd
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Cups of coffee and plate of dates.

This is a frequently asked question by all women, How we can maintain or lose weight during Ramazan?. Most of us are taking fried food in Sahri or Iftar in result of gaining few more kilos. In this post I will share my most favorite diet trainer MOOMAL ASIF’s Ramazan Diet Plan to help you out in maintaining your weight. First let me tell you how we can bring back a balance and healthy lifestyle. Actually its all about managing your eating habits, self control and discipline during Ramadan. Give a break to your stomach and expel toxins from your body 🙂  Fasting teaches us to practice spiritually and not to eat excessively.
SUHOOR/ SAHRI should be wholesome, that is filling and provides enough energy for many hours. Include meals which are slow digesting in sehri.
IFTAR is the meal which breaks the fast. We break our fast with Dates and water, following the Prophet Muhammad (pbuh) Tradition or Sunnah. Dates provide you nutritionally burst, you will see that dates are very unique in their nutrient content. Dates contain very high levels of potassium (much more than a banana), a key re-hydration mineral and a special carbohydrate blend that enhances hydration above and beyond water alone.
You can add fruit juices in your meal. Here are Moomal Asif’s Ramzan Diet plan for 30 days. Hope it will help you out in maintaining your diet.

Keep us in your prayers.

ramazan diet plant mommal asif

 

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kulian mToday is the first day of Ramazan 2017. My sincere wishes for all Brothers and sisters. May you be blessed,by the love of Allah,and be guided by Him,in all that you do!
My first recipe on first day of Ramazan is an inspirational one and very simple. In Karachi, Bahadrabad you will get this chat. But you can easily make it at home and inspire your guests. Serve after assembling, will look more scrumptious.

INGREDIENTS:

Potatoes4-5 medium
Boiled chickpeas1 cup or as needed
Mint Raita1 cup
Imli /tamarind sweet n sour sauce1/2 cup or as needed
Chat masalaas required
Crushed chiliesas required
Chopped vegetables
(Tomato, onion, coriander, mint)
as needed
Seveoptional, as needed

 

METHOD:

  • Boil potatoes but should not be very soft and tender. Remove skin and scoop out center part carefully with spoon.
  • Sprinkle crushed chilies and chat masala on potatoes.
  • Mix all vegetables in a bowl.
  • Assemble kulian by adding chickpeas, vegetable,  imli chatney and raita.
  • You can chick Recipe of Raita here: MINT RAITA
  • You can get the recipe of Imli Chatney here: SWEET AND SOUR IMLI CHATNEY
  • You can serve as I have shown in the picture too.
kulian dd
  • You can prepare every thing In the morning and assemble just before serving.
kulian d
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kunafa mKunafa , kunafe, Kanafeh, knafeh, kunafeh, kunafah is an Arabic dish like Umme Ali. Umme Ali was much appreciated dish by my readers. Today I am sharing a very delicious recipe with you, which is with Pakistani touch. Kunafa is very famous in all middle eastern countries but basically its origin is Palestinian city of Nablus. Kunafa dough or Kataifi is not available in Pakistan so I have used vermicelli, which is easily available here. You can give a layer of cheese and cream between two layers of vermicelli, but I have used a super delicious filling which I am sure you will love.

INGREDIENTS:

Vermicelli of any brand2 packets
Butter1/2 cup
Sugar 1 and 1/2 cup
Water2 cups for syrup
Lemon juice1 tbsp or to taste
Water2 cups for filling
Milk powder1 cup
Corn starch/ ararot powder1 cup
Sugar4 tbsp for filling
Cream , milk pack4 tbsp
Cream cheese4 tbsp
Condensed milk4 tbsp
Mozzarella cheese, shredded1 cup
Mixed nuts or Pistachioas needed
Orange food coloras needed

METHOD:

  • In a pot add water , lemon juice and sugar, make syrup. Syrup should be thick in consistency.
  • Crush vermicelli and add melted butter in it.
  • In 2 cups water add milk powder, Corn starch, sugar. Cook for few minutes till become thick. Let it cool.
  • In a blender add this mixture and cream cheese, condensed milk and cream. Blend till smooth paste form. You can mix with fork too.
  •  Take a loose bottom pan, grease with butter. Spread orange food color.
  • Now spread vermicelli first layer, press it down with hand.
  • Spread cheese sauce on layer , shredded mozzarella cheese and mixed nuts.
  • Spread vermicelli second layer, press it down and bake it for 20 minutes at 180c.
  • After baking spread syrup or invert it in a dish and remove from pan, pour syrup on top. You can spread condensed milk too.
kunafa d
  • Serve hot. Garnish with nuts.
kunafa dd
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balochi karhai mThis recipe I have tried few days ago, the taste was the same of high way karhais. This recipe is of Diya Ansari. One of her excellent recipe. In Karachi on Super highway, a number of famous road side restaurants are located. This Karhai is specialty of Madina Restaurant. This is famous as 61- karhai.

INGREDIENTS:

Chicken 1 kg
Green chilies15-18 upto taste
Freshly chopped ginger garlic paste2 tbsp
Saltto taste
Black pepper1 tsp
Ghee (clarified butter)1 cup
Lemon juice2 tbsp
Coriander leaves as required
Green chiliesfor garnish
Ginger sticks as needed

INGREDIENTS OF KARHAI MASALA:

Roasted and crushed cumin seeds1 tbsp
Roasted and crushed coriander seeds1 tbsp
Crushed red chilies1 tsp
Chat masala1 tbsp
Black salt1/2 tsp
All spice / garam masala powder1/2 tsp
Dry fenugreek Leaves/ Qasori methi1 tsp

METHOD:

  • In a wok add ghee and heat it, add chicken and fry till color change. Add green chilies  and fry with chicken till brown color appear.
  • Now add ginger garlic paste and fry for few seconds, add salt and black pepper and 1/4 cup water, cover with lid and cook till tender.
  • Mix all spices of karhai masala and set aside.
  • Add karhai masala and mix well. Add lemon juice , coriander , ginger and chilies. Let it simmer for 5 minutes.
  • Turn off flame and give smoke of charcoal. If you like to.
balochi karhai dd
  • Serve with Naan.
balochi karhai d
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peri peri fries mWithout fries , grilled peri peri chicken is incomplete. My kids loved these crispy and chat patae fries. Serve these fries with Peri Peri chicken and rice.

INGREDIENTS:

Potatoes2-3
Crushed red chilies2 tbsp
Saltto taste
Chat masala1/2 tsp
Lemon salt1/2 tsp

METHOD:

  • Cut potatoes in fingers.
  • Boil water in a pot and just dip potatoes in boiled water for five minutes.
  • Strain and let them cool a bit.
  • Coat them with corn flour and fry in oil.
  • Make spice mix for Fries.
  • Mix salt, lemon salt, crushed red chilies and chat masala.
  • Sprinkle this masala before serving.
  • Serve these fries with SPICY PERI PERI RICE AND GRILLED PERI PERI CHICKEN.
peri peri fries d

 

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peri peri rice mI always like to serve these rice with Peri peri chicken, You will definitely like them too. Shiren Anwer’s finger licking recipe.

INGREDIENTS:

Boiled rice 500 g
Soya sauce2 tbsp
Peri peri sauce2 tbsp
Ginger garlic paste1 tbsp
Chopped onion2 tbsp
Tomato cut in cubes1 medium
Capsicum , cubed1 medium
Oil1/4 cup
Saltto taste
Black pepper1 tsp

METHOD:

  • In oil fry chopped onion, add ginger garlic paste and stir for few seconds.
  • Now add boiled rice, cubed capsicum, salt, black pepper, soya sauce, peri peri sauce , mix well.
  • Add chopped tomato in rice and let it simmer for 10 minutes.
  • Serve hot with PERI PERI GRILLED CHICKEN.(Click the link for recipe)
peri peri chickn d3
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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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spa mI have seen a video on Facebook few days ago in which a girl was demonstrating, how to give a fresh look to your face. I found it very easy because all ingredients were at home, so I mixed all up and applied on my face. Believe me the final result after washing face was superb. You can use dried rose petals too, as I have dried rose petals and stored in a jar.

 

spa d
  • Multani Mati      1/2 tsp
  • Sandal powder   1/2 tsp
  • Haldi                    1/2 tsp
  • Rose petals          hand full, chop them
  • Milk                      to mix all ingredients.

Mix all ingredients and make a paste. Leave it for 15 minutes and than apply on your face. Leave it for few minutes and start rubbing with hand. Wash face with tap water and feel the difference 🙂

spa dd
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Breakfast is more than just a meal and very important meal of a day, we should start our day with calories friendly recipe— it’s a way of life. The right recipe with right nutrients will help keep you feeling full straight on through to lunchtime . According to Rebecca Clyde, “Eating just carbohydrates will provide you with quick energy, but won’t hold you over until lunch. It’s the balance of nutrients that will keep you in tip-top shape into the afternoon.”

For those counting calories , here are few ideas …you must try for breakfast.  They are delicious and diet friendly!

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11246696_900327626728139_1509399882902850825_nThis diet plan is Momal Asif’s very effective plan. This plan requires you to make some major changes to your diet
which will support you health. It is designed to reboot your system and put you on the right path to achieving the body you want.

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Um Ali mUmm Ali is an old Egyptian dessert. When i first time saw this recipe I found it very simple and easy to make. I tried it the same day and believe me it was unexpectedly delicious.
Recipe Source: Food Fusion

INGREDIENTS:

Milk2 and 1/2 cups
Butter1 tbsp
Sugar1/2 cup or to taste
Cardamom powder1 tsp
Nuts (Almond, pistachio, raisins, coconut)as needed for milk
Baqar khani/ puff pastry small cookies4-6 if small, i have used 2 big one.
Cream 200 ml for adding in milk and 3 tbsp for garnish
Nuts as needed for sprinkling on top.

METHOD:

  • In milk add sugar , butter, cardamom powder, nuts and raisins and cook for 10- 15 minutes.
  • Remove from heat. Let it cool a bit and mix cream in it. Mix well.
  •  Arrange baqarkhani in a heat proof dish. Pour milk on it.
  • Spread cream on each baqar khani and sprinkle nuts, raisins, desiccated coconut. Nuts you can use of your choice.
  • Ready to serve 🙂
um ali dd
  • You can bake it at 180c for 10 minutes too. I will recommend you to bake. Because milk syrup will soak baqar khani and it will become soft and delicious.
  • Enjoy hot or cold, up to you.
um ali d
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