Healthy Omelet

Ingredients

4 Eggs white
2-3 Green chilli chopped
1/2 cup Olive slices
5-6 Brown bread slices
2-3 sticks Chopped spring onion
1/2 tsp Ginger paste
1/2 tsp Black pepper crushed
1/2 tsp Turmeric
1-2 tbsp Olive oil
2-3 tbsp Milk
to taste Salt

Method

In a mixing bowl, mix 1/2 tsp of black pepper crushed, salt, 1/2 tsp of turmeric, 4 egg white, green chilli chopped, 2 to 3 sticks spring onion and 1/2 tsp of ginger paste. Now add 2 to 3 tbsp of lukewarm milk. In a pan, pour 1 to 2 tbsp of olive oil and heat well. Now spread batter on pan and fry it for 2 to 3 minutes. Now pour 2 tbsp of water on edges. When smoke starts to come, switch off the flame and dish it out and serve with brown bread.

Ras Malai

Ingredients

2 cup Powder milk
1 1/2 Kg Fresh milk
1 ounce Khoya
2 Eggs
1 tsp Cardamom powder
1 tsp Baking powder
2 tbsp Self raising flour
2 tbsp Oil
few drops Kewra essence
1/2 cup Almonds and pistachios

Method

Boil the milk in saucepan. Add a few drops of kewra essence and khoya Cook the milk on a low flame. In a mixing bowl add the milk powder, ghee, self raising flour and baking powder. Mix the contents together. Beat the eggs and gradually add them to the flour mixture. Shape the dough into small balls and gently add them to the milk. Cook on a low flame until the dough balls have expanded and risen to the top of the milk.Turn the flame off and chil before serving.

Chicken Shashlik

Ingredients

Boneless chicken  1/2 kg
Capsicum  2
Onion  2
Tomatoes  2
Shashlik sticks  4-6
Tomato ketchup  1/2 cup
Tamarind juice  1/2 cup
Red chili powder 1 tsp
All spice powder 1 tsp
Chaat masala   1 tsp
Garlic powder 1 tsp
Salt  1 tsp
Mustard paste 1 tbsp
Ginger garlic paste   2 tsp
Green chili paste   1/2 tsp
Black pepper   1/2 tsp
Vinegar  2 tbsp
Water   2 tbsp
Oil  4 tbsp

Method

Marinate 1/2 kg boneless chicken with 2 tsp ginger garlic paste, 2 tbsp vinegar,1 tsp red chili powder, 1 tsp all spice powder, 1 tbsp mustard paste, 1/2 tsp salt,1/2 tsp black pepper,2 capsicum,2  onions,2 tomatoes and 1 tsp chaat masala.Now place them on 4-6 shashlik sticks.Heat sizzling platter and place shashlik sticks on them and cook till golden brown.Ina bowl mix 1/2 cup tomato ketchup, 1/2 cup tamarind juice,2 tbsp water, 1 tsp garlic powder, 1/2 tsp green chili paste and 1/2 tsp salt.
Pour the sauce on the shashlik sticks and serve.

Star Nuggets

Ingredients

1/2 Kg Chicken mince
4 Choparize Bread slices
1 1/2 tsp Salt
1 tsp Black pepper
1 tsp Garlic
1/2 tsp Mastard powder
1/2 tsp Paprika powder
1 tbsp Vinegar
1 Egg beaten
as required Bread crumbs

Method

In a bowl mix 1/2 kg chicken mince with 4 slices of chopped bread crumbs, 1 1/2 tsp salt, 1 tsp black pepper, 1 tsp garlic, 1/2 tsp mustard, 1/2 tsp paprika and 1 tbsp vinegar, mix all well make in star shape, dip in 1 beaten egg, coat well in bread crumbs and deep fry in frying pan.

Shish Taouk

Ingredients

2 lbs. boneless, skinless chicken breast
2 tbsp. olive oil
2 cloves garlic- chopped
juice from 1 lemon
1/4 tsp. cumin
1/4 tsp. each salt and pepper
1/2 tsp. cayenne pepper

Method

Mix the oil, lemon juice, spices and garlic in a large bowl. Cut the chicken into cubes. Add the chicken to the bowl, stir to coat the chicken with the marinade. Cover and place in the refrigerator for 3 hours. Turn occasionally. Put the chicken on to skewers and grill over hot charcoal for 10- 15 minutes, turning frequently and basting with marinade. Serve with bread and salad. serves 4.

Chicken Shawarma (Arabian chicken sandwich)

Ingredients

- fresh pita bread
- Whole dill pickle (cut lengthwise)
- French fries
- garlic spread (follow recipe)
   Marinade for chicken
-  2 lb. boneless chicken with (cut)
- 1\2 tsp. ground cinnamon
- 1/2 tsp. ground nutmeg
- 1/2 tsp. ground green cardamoms
- 3/4 tsp. allspice
   1/2 t. freshly ground black pepper
- 1/4 t. ground cloves
- 1/2 tsp. crushed red chili
- 1 1\2 tsp. salt
- 4 tbsp. fresh lemon juice
- 1tsp. sumac, optional
   Ingredients for garlic sauce:
- 2 whole garlic bulbs
- 1 tsp. salt
- 1 cup corn oil
- 3 tbsp. lemon juice

Method

Wash the chicken pieces pat dry. Place the chicken pieces in a bowl. Mix all the spices with lemon juice to make thick paste. Rub the paste over the chicken pieces thoroughly. Marinate it for 5-6 hours at room temperature over night in the refrigerator.Preheat the oven to 450 degrees. Grease a baking dish with oil, put chicken pieces in skin side down, and bake it for about 20 minutes. Take it out, turn them over and bake for 10-15 more minutes or until the chicken is tender.Remove the skin and shred the chicken with a sharp knife. Put the shredded chicken back in the baking dish. Sprinkle 1 teaspoon of sumac and mix well.
Garlic Spread:Put the garlic and salt in a food processor or chopper and process to a smooth paste. Add oil in a thin stream and process until oil and garlic form a uniform mixture. add lemon juice and process once.
ASSEMBLY:
Take one pita bread, put a thin layer of
garlic spread. Put 4 tablespoons of shredded chicken, a
few slices of pickle and French fries. Roll
it, wrap in paper napkin.

Vegetable Biryani

Ingredients

 - 2 cups basmati rice
- 2 medium onions
- 1\2 cup oil
- 2 cups water
- 2 cups mixed fresh vegetables ( carrots, peas,    beans, peppers and potatoes)
-1 cup yogurt
- 2-3 medium tomatoes, diced
- 6 cardamoms
- 6 cloves
- 1 large cinnamon sticks
-1\2 tsp. turmeric
-1 tsp. garam masala
- 1 tsp. coriander powder
-1/2 tsp. red chili powder
- 3 green chilies, ground
- 1 tsp. garlic paste
- 1 tsp. ginger paste
- 2 bay leaves
- 2 star anise
- 3 tbsp. freshly chopped coriander leaves
- 2 tbsp. mint leaves, chopped
- 3-4 green chilies

Method

Place rice in a colander and wash thoroughly under running cold tap. Soak in plenty of water for about 30 minutes. Thinly slice onions and keep aside.Heat 1\4 cup oil in a large heavy based skillet, add one sliced onion and stir fry for 3-5 minutes, until soft but not brown. Add rice, carefully stir to coat rice with oil. Add water, increase heat to high and bring water to boil, stir occasionally. Lower heat to medium -low, cover and cook until rice are 3\4 cooked, stirring occasionally.Cut vegetables into small and equal sized pieces and place them in cold water. Place yogurt in a small bowl, add all the spices, ginger paste and garlic paste, mix well and keep aside for 30 minutes.Heat 1\4 cup oil in medium skillet, over medium heat. Add bay leaves and star anise fry for few seconds, then add remaining sliced onion and sauté until soft, about 5 minutes.Add vegetables and stir fry for 3-5 minutes. Add yogurt mixture and cook over high heat, until vegetables are tender but still crisp. Season with salt. Pre-heat oven to 400. In a large aluminum baking pan, place 2 inch layer of rice at the bottom, then a layer of vegetable mixture and green chilies, repeating this until vegetables mixture and rice have been used up. Sprinkle with coriander leaves and mint leaves. Cover tightly with aluminum foil and bake for 30 minutes.
Note: Water for cooking basmati is twice the measure of rice. Removing rice off heat after it is three-quarters done should leave some fluid content that will get absorbed in the baking process. Baking allows the flavors to seep in evenly as well as make the rice fluffy.
Serve with a raita and fresh salad.

Yahani Pulao

Ingredients


- 1 kg. lamb meat on the bone, cut into pieces
- 12 cups water
- 2 garlic bulbs
- 3 inch piece ginger, peeled and cut into small pieces
- 4-5 small onions, peeled and sliced
- 8 cloves
- 1 tsp. black pepper
- 1 inch cinnamon stick
- 1 tsp. coriander seeds
- 4-5  large cardamom
- 2 bay leaves
- 2 tsp. salt
- 1 cup aniseed (saunf) & 1\2 cup coriander seeds
- 4 cups Pakistani basmati rice
   For Masala:
- 1 cup ghee or oil
- 4 medium onions
- 6-8 green cardamoms
- 1 tsp. black peppercorn
- 1 inch cinnamon stick
- 3 large cardamoms
- 6 cloves
- 1 tbsp. ginger paste

Method

Trim most of the fat from the meat. Wash thoroughly with cold water. Put water in a large heavy based saucepan and bring to boil. Add meat, garlic, ginger, onions, cloves, black peppercorn, cinnamon, large cardamoms, bay leaves, salt and spice bag. Reduce the heat, cover and allow to boil gently for 40 to 45 minutes until the meat is tender.Meanwhile, put the rice in a sieve and wash it thoroughly under running cold tap. Soak in plenty of water for 30 minutes. Drain in a sieve and let it stand for a minute or two.Strain the meat and reserve the stock. Discard the spices bag, spices, onion and ginger from meat. Peel the garlic cloves to remove the garlic pulp and add this to meat.To prepare masala heat ghee or oil in a large heavy skillet over medium heat. Add onion and fry to a golden color, stirring constantly. Reserve 3 tablespoons fried onions and to the rest add green cardamoms, black peppercorn
cinnamon, black cardamoms, cloves and bay leaves. Fry for a minute, add meat and  ginger.
Stirring frequently, fry this over medium heat for 3 minutes then add yogurt and fry until meat turns to golden color and water from yogurt has evaporated, about 5 minutes.Add rice to the meat and add just enough reserved stock to cover the rice by 1 inch. (Alternatively measure the stock, it should be 3 3/4 cups. Add water to make it to required quantity.) Cook rice over medium-low heat for about 5-8 minutes or until rice are 3\4 cooked. Cover with a tight fitting lid, reduce heat to very low and allow to cook for another 15-20 minutes until rice is tender.Fluff up the rice with a fork, then transfer it into to a heated serving dish.
Serve with Raita.

Mutton Biryani

Ingredients

 -2 cups basmati rice
-1/2 teaspoon saffron threads
-2 tablespoons boiling water, for saffron
-1/4 cup butter
-2 onions, chopped
-1 inch piece ginger, peeled and chopped
-1 teaspoon cumin, ground
-1 tablespoon coriander seed, ground
-1 teaspoon cardamom seed, crushed
-1 teaspoon peppercorns, coarsely ground
-1 stick cinnamon
-1 pound lamb, cut in 1" cubes
-4 ounces dried apricot halves, cut crosswise
-4 ounces raisins
-2 ounces cashews, slit in half
-2 ounces slivered almonds
-2 bay leaves
-3 teaspoons salt
-2 cups chicken stock
-3 tablespoons butter, melted
-2 ounces pistachio nuts

Method

Rinse rice well, soak it in cold water for 30 minutes and drain. Place saffron threads into two tablespoons of boiling water and allow to soak for 10 minutes. Melt butter in a large, heavy skillet. Add onions, ginger and garlic. Sauté, stirring constantly for 5 minutes, or until onions are soft and translucent but not brown. Add cumin, coriander, cardamom, peppercorns, and cinnamon stick. Sauté, stirring constantly for about 2 minutes.Dry lamb cubes with paper towels and add to the spice mixture, taking care not to splatter. Sauté for about 10 minutes, or until they are seared and brown.Add apricots, raisins, cashews, half the almonds, bay leaves, and 1 tsp. salt. Pour into chicken stock, cover pan, and simmer until lamb is tender, about 35 to 40 minutes. Taste the mixture and add more salt if necessary. Remove pan from heat. Remove and discard
cinnamon stick and bay leaves. Set aside and keep warm. Preheat oven to 350 degrees F. In a large saucepan, bring 3 pints of water to boil over high heat. Add remaining salt and rice, and boil for 1 to 2 minutes. Remove pan from heat and drain rice in a colander.
Pour 1 tablespoon of melted butter into a large, ovenproof casserole dish. Put one-third of the rice in the bottom. Sprinkle with one-third of the saffron water. With a slotted spoon, transfer half of the meat and fruit mixture to the casserole dish. Add another third of the rice and saffron water. Add the remaining meat and fruit mixture, reserving the pan juices. Finish with a last layer of the rice sprinkled with the remaining saffron water. Pour the reserved pan juices over all. Sprinkle with pistachios,remaining almonds, and remaining melted butter.Cover casserole dish and bake until the rice has absorbed all the liquid--approximately one half hour. Remove from oven and serve immediately.

Moti Biryani

Ingredients

- 500 g. lamb or beef mince
- 500 g. basmati rice
- 1 tsp. Red chili powder
- Salt to taste
- 1 onion, finely chopped
- 1 tbs. garlic paste
- 1 tsp. ginger paste
- 1 tsp. garam masala
- 1 tsp. coriander powder
- oil for frying
- 1 cup peas, frozen or fresh
- 3 carrot, cut into small dice
- 1\2 cup canned corns
  Ingredients for stock:
- 2 cups water
- 8-10 green -cardamoms
- 4 black cardamoms (bari Iliachi)
- 10 cloves
- 10 pieces of black pepper
- 1 inch cinnamon stick
- 1 tsp. Cumin (zeera)
- 2 bay leaves
- 1\4 tsp. mace ( javetri)
- pinch of jaifel
- 1 medium onion, thinly slice
- 4 pieces green chillies
- 2 tbs. Coriander leaves

Method

Put the mince in a bowl and add ginger and garlic paste, onion chilli powder, salt, garam masala, coriander powder. Knead really well so that the mixture becomes firm and hold its shape.Break off small pieces of mince mixture at a time and shape each into a smooth ball. Make about 25 balls.Heat the oil in a deep fryer or karhai. Add a few mince balls at a time and fry to a light brown color. Drain and keep aside.Heat 3 table spoon of oil in a frying pan or karhai. Fry  the vegetables for 3-4 minutes until they are soft but still crisp and Place the vegetables in a bowl and keep aside.Prepare the stock, place the water and spices in a small pan. Brig to boil, reduce the heat and allow to boil for about 15 minutes until about one cup of stock is left. Strain, discard the spices and reserve the stock.
Soak the rice in water for half an hour. In another pan boil the rice with 2-3 tsp. of salt and plenty of water . when the rice are 3\4 cooked drain the water. Add 4 table spoon oil or butter and fluff with a fork to prevent the rice to stick each other. Keep rice to one side.Meanwhile, heat the oil or ghee in a heavy based sauce pan and fry the onions for 5-6 minutes until they are soft and transparent. Remove from oil, keep aside and reserve 1\4 cup of oil.In a large pan place 2 inch layer of rice at the bottom, then a layer of meat balls, vegetables and fried onions, repeating this until the meat balls, vegetables and rice have been used up. sprinkle the coriander and green chillies over the top layer of the rice. Pour 1 cup prepared stock and 1\4 cup of oil from the fried onions over the rice. Do not stir.Cover with a tight fitting lid and allow to cook for 20 minutes until the rice is tender.Once the dish is cooked, leave it covered for a few minutes. Remove the lid and fluff up the rice with a fork.serve with Aalloo Gosht and Raita.        

Masala Biryani

Ingredients

-1 kg Mutton/chicken
-750 g. Basmati rice
-500 g. Potato
-500 g. tomatoes (cut)
-250 gr. Yogurt
-1 tsp. Red chili powder
-Salt to taste
-2 Onions (thin slices)
-3tbs. Garlic (2tsp. Ginger (crushed)
-8-10 green -cardamoms
-4 black cardamoms (bari Iliachi)
-10 cloves
-10 pieces of black pepper
-1 inch cinnamon stick
-1 tsp. Cumin (zeera)
-2 bay leaves
-8-10 dried plumb (allo bahara)
-Oil or ghee
-6 pieces green chilies
-2 tbs. Coriander leaves
-2 tbs. Mint leaves
-few drops kewra
-2-3of Yellow food color

Method

Marinate the meat with garlic, ginger, salt, chili powder, garam masala for half an hour.Meanwhile, heat the oil or ghee in a heavy based sauce pan and fry the onions for 5-10 minutes to a golden brown. Remove the onions from the oil and stir into the yogurt. Rub this yogurt all over the marinated chicken cover and put in a cool place for at least an hour.Reheat the oil, add the meat along with the marinade and all of the whole spices, and stirring frequently, fry the meat 5-10 minutes. Add 1\2 cup water, cover and allow to cook over low heat. When the meat is half cooked add potatoes and keep cooking over low heat. While the rice is being prepared.Soak the rice in water for half an hour. In another pan boil the rice with 2-3 tsp. of salt and plenty of water .when the rice are 3\4 cooked drain the water. Add 1\4 cup oil or butter and fluff with a fork to prevent the rice to stick each other. Keep rice to one side.
In a large pan place 2 inch layer of rice at the bottom, then a layer of meat, tomatoes, and dried plums on top, repeating this until the meat and rice have been used up. sprinkle the coriander and mint leaves over the top layer of the rice Pour 1\2 cup water and kewra over the rice. Do not stir. Mix the food color with a little water and sprinkle over the rice.over with a tight fitting lid and allow to cook for 20 minutes until the rice and meat are tender.once the dish is cooked, leave it covered for a few minutes. then remove the lid, fluff up the rice with a fork.serve with Raita.        

Masalay dar Chicken Biryani

Ingredients

-1 kg Mutton/chicken
-750 g. Basmati rice
-500 g. Potato
-500 g. tomatoes (cut)
-250 gr. Yogurt
-1 tsp. Red chili powder
-Salt to taste
-2 Onions (thin slices)
-3tbs. Garlic (crushed -2tsp. Ginger (crushed)
-8-10 green -cardamoms
-4 black cardamoms (bari Iliachi)
-10 cloves
-10 pieces of black pepper
-1 inch cinnamon stick
-1 tsp. Cumin (zeera)
-2 bay leaves
-8-10 dried plumb (allo bahara)
-Oil or ghee
-6 pieces green chilies
-2 tbs. Coriander leaves
-2 tbs. Mint leaves
-few drops kewra
-2-3of Yellow food colo

Method

Marinate the meat with garlic, ginger, salt, chili powder, garam masala for half an hour.Meanwhile, heat the oil or ghee in a heavy based sauce pan and fry the onions for 5-10 minutes to a golden brown. Remove the onions from the oil and stir into the yogurt. Rub this yogurt all over the marinated chicken cover and put in a cool place for at least an hour.Reheat the oil, add the meat along with the marinade and all of the whole spices, and stirring frequently, fry the meat 5-10 minutes. Add 1\2 cup water, cover and allow to cook over low heat. When the meat is half cooked add potatoes and keep cooking over low heat. While the rice is being prepared.Soak the rice in water for half an hour. In another pan boil the rice with 2-3 tsp. of salt and plenty of water .when the rice are 3\4 cooked drain the water. Add 1\4 cup oil or butter and fluff with a fork to prevent the rice to stick each other. Keep rice to one side.In a large pan place 2 inch layer of rice at the bottom, then a layer of meat, tomatoes, and dried plums on top, repeating this until the meat and rice have been used up. sprinkle the coriander and mint leaves over the top layer of the rice Pour 1\2 cup water and kewra over the rice. Do not stir. Mix the food color with a little water and sprinkle over the rice.over with a tight fitting lid and allow to cook for 20 minutes until the rice and meat are tender.once the dish is cooked, leave it covered for a few minutes. then remove the lid, fluff up the rice with a fork.serve with Raita.        

Coconut Rice

Ingredients

- Half a coconut,grated
- 2 cups water
- 2 cups basmati rice
- 4 cloves
- 1 stick of cinnamon
- 4 cardamoms
- Salt,to taste
- 3-5 tbsp ghee
- A pinch of turmeric diluted in 1 tbsp of coconut milk

Method

Grind the grated coconut and a little hot water and squeeze through a muslin clothes to extract milk.Repeat the process two more times until you have 2 cups of coconut milk Keep it aside.In a deep pressure cooker, fry the whole spices and rice in ghee until the rice begins to stick to the pan.Add water and coconut milk and stir well. Add salt to taste and the diluted turmeric. Cook under pressure for 5 minutes.
Note:Serve hot garnished with deep-fried onion slices.

Green Pulao

Ingredients


-1 cup Basmati rice
-1 medium onion, chopped
-12oz package frozen peas
-4 cloves
-1 small stick cinnamon
-1 clove garlic(minced): optional
-2 to 3 bay leaves
-2 tbsp oil (more if you like)

Method

This is an easy way to make rice more exciting. Typically, Basmati rice would be the best, the aroma is unbeatable, but use whatever white rice is available.Heat oil in a deep pan and fry onions till slightly brown. Add cloves, cinnamon, bay leaves and garlic and stir. Add rice and stir for 2 to 3 mins. The rice should be coated with the oil. Add 2 cups water and allow thw pot to come to a boil.Add peas.Stir, lower heat and simmer covered until the rice is cooked. Let it stand uncovered until extra water evaporates. Serve with Raita.

Gur Walay chaval (Jaggery Rice)

Ingredients

- 225g basmati rice
- 400ml water
- 200g gur
-1\4 cup ghee
- 1 tsp. aniseed
- 8 green cardamom
- 4 cloves
- 100g blanched almonds
- 50g unsalted pistachio nuts
- 25g green raisins
- 1tsp. lemon juice

Method

Rinse rice in a sieve under the running water, then soak it in cold water for 30 minutes. Drain.Put water and gur in a pan and bring to boil. Boil for two minutes, then remove from heat and strain.In another heavy based pan heat ghee, add cardamom, aniseed and clove. Stirring all the time, fry these for couple of minutes. Stand well back, in case of spluttering, and add rice along with syrup. Bring to boil, then reduce heat to low.Add almonds, pistachio nuts, green raisins and lemon juice. Stir just once, cover with a tight fitting lid and cook for 20 minutes until syrup is completely absorbed.

Hyderabadi Biryani

Ingredients

- 2 chickens, skinned and cut into small pieces
- 1 3\4 kg. Basmati rice
- 500 g. Yogurt
- 1 tbsp. Red chili powder
- Salt to taste
- 1/2 tsp. turmeric
- 2 tsp. coriander powder
- 1 tbsp. garam masala
- juice of 1 lemon
- 4 medium onions (thin slices)
- 3tbs. Garlic (crushed)
- 2tsp. Ginger (crushed)
- 10-12 green chilies
- 1 cup fresh coriander leaves
- 1\2 cup fresh mint leaves
- 1\2 cup oil
- 4-6 green chilies
- 2 tbs. Coriander leaves, finely chopped
- few strands of saffron, soaked in two tbsp. of warm water
- few drops kewra
- 2-3of Yellow food color

Method

Heat the oil or ghee in a heavy based sauce pan and fry the onions for 8-10 minutes until light brown. Remove the onions from the oil and reserve 1\4 onions for later use.Put the fried onions, garlic, ginger, coriander leaves, mint, green chilies, salt and pepper in a blender or food processor and blend to a paste. Mix this paste with yogurt, garam masala, lemon juice and 2 tbsp. oil. Marinate the chicken with the yogurt mixture for about 6 hours or overnight in a refrigerator.Put the rice in a sieve and wash it thoroughly under a running cold tap until the water runs clear. Soak the rice in plenty of water for half an hour. In a large heavy based pan put plenty of water and add 1 stick cinnamon, 6 cloves, 5 big cardamoms, 8 small cardamoms, 2 bay leaves and salt. Bring it to a rapid boil and add the washed rice. When the rice are 1\4 cooked, drain and keep aside.
In a large pan place 1\2 cup of oil  at the bottom of a large heavy based pan then place the chicken and all the marinade. Cover the meat with the rice and level it with a spatula. Sprinkle reserved fried onions, chopped coriander, green chilies and saffron on the top of the rice.  Mix the food color with a little water and sprinkle over the rice.Cover with a tight fitting lid or cover with a large piece of thick aluminum foil and then place the lid. Allow to cook for 15 minutes on medium heat then reduce the heat to a very low and cook for further 20 to 25 minutes,  until the rice and meat are tender.once the dish is cooked, leave it covered for a few minutes. then remove the lid, fluff up the rice with a fork.serve with Raita and Baingan Ka Raita.      

Fish Biryani

Ingredients

- 450g rohu or any other firm white fish fillets
- 1\2 cup vegetable oil
- 1 level tsp cumin seeds
- 1\2 level tsp mustard seeds
- 1 garlic clove,skinned
- 1 inch piece fresh ginger, peeled
- 1 tsp ajowan (carum)
- 3-4 green chilli
- 1\2 level tsp ground turmeric
- 1 tsp. Red chili powder
- Salt to taste
- 8-10 green -cardamoms
- 4 black cardamoms (bari Iliachi)
- 6 cloves
- 10 pieces of black pepper
- 1 inch cinnamon stick
- 2 bay leaves
- 8-10 dried plumb (allo bahara)
- Oil or ghee
- 6 pieces green chillies
- 2 tbs. Coriander leave
- 2-3of Yellow food color

Method

Wash the fish and pat dry. Cut into 1 inch pieces. In a blender grind  the garlic ginger and chillies to a fine paste. Mix the paste with salt, chilli powder and ajowan. Smear the fish pieces with spice paste. Set aside for at least 2 hours In the meantime heat the oil in a shallow frying pan, add the cumin and mustard seeds;they should pop and splutter at once. Add the chopped onions and , stirring frequently, fry them to a rich golden colour.Add the chopped tomatoes, still stirring frequently, fry the onions for about 10 minutes until the tomatoes are reduced to a pulp. Add a little water, if necessary, to prevent the mixture from sticking to the bottomof the pan. Keep frying until the oil begins to separate.Add the fish and stir well to coat it with the tomato mixture.Reduec the heat to low, cover with a tight fitting lid and cook for 15 minutes until the fish is tender.
Sprinkle with finely chopped coriander.Keep warm.   4.Soak the rice in water for half an hour.In another pan boil the rice with 2-3 tsp. of salt and plenty of water .when the rice are 3\4 cooked drain the water. Add 1\4 cup oil or butter and fluf with a fork to prevent the rice to stick each other. Keep rice to one side.In a large pan place 2 inch layer of rice at the bottom, then a layer of fish mixture and dried plums on top,repeating this until the fish and rice have been used up. sprinkle the coriander and mint leaves over the top layer of the rice Pour 1\2 cup water and seeds of cardamom over the rice. Do not stir. Mix the food colour with a little water and sprinkle over the rice.cover with a tight fitting lid and allow to cook for 20 minutes until the rice are cooked.once the dish is cooked, leave it covered for a few minutes. then remove the lid, fluff up the rice with a fork.
8. serve with Raita.      

Chicken Pulao Recipe

Ingredients

 - Chicken cut into 8 pcs.
- 5 cloves
-1 tsp  black pepper
- 1 cinnamon stick 1"
- coriander seeds 1 tsp.
- large cardamom 4-5
- Caraway seeds 1 tsp.
- salt 2 tsp.
- small onion cut into pieces
- water 4 cups.
- ginger 2 inch cut into pieces
- Pakistani basmati rice 450gm

Masala
- 1/2 cup ghee or cooking oil
- 1 large onion skinned and finely chopped.
- 1 inch piece fresh ginger, peeled and finely chopped.
- garlic clove, skinned and chopped

Method

This is an easy way to make rice more exciting. Typically, Pakistani Basmati rice would be the best, the aroma is unbeatable, but use whatever white rice is available.Wash chicken thoroughly under cold water tap. Place the meat, spice, salt, water, onion and ginger in a large heavy based sauce pan.Bring to boil and skim off any scum that rises to the top. Reduce the heat, cover and allow to boil gently for 10 minutes until the meat is tender.Meanwhile, put the rice in a sieve and wash it thoroughly under running cold tap until the water runs clear. Soak in plenty of water for 30 minutes. Drain in a sieve and let it stand for a minute or two.
Strain the meat and the spices. Reserve the stock. Discard the spices by taking out the meat pieces from it.

MASALA
Heat the ghee or oil in the heavy base pan and add the onion, stir frequently to a pale golden colour. Add the drained meat, ginger and garlic. Stirring frequently, fry this over medium heat for 5 to ten minutes until the meat turns a rich golden color.While the meat is cooking, measure the stock, it should be 3 1/2 cups. If it is less add more water to make it to required.  Boil the stock and place the drain rice in it and parboil for 4 minutes.Carefully add the browned meat mixture into the rice and stir gently to mix all the ingredients. Cover with a tight fitting lid, reduce the heat and allow to cook for another 7 - 10 minutes until rice is tender.
Fluff up the rice with a fork, then transfer it into to a heated serving dish.Serve with Raita.

Tabouleh Arabic Salad

Ingredients

- 1\2 cup crushed wheat (Borghol)
- 3 bunches of parsley
-  4- 6 tomatoes
- 2 large white onions
- 1\2 cup olive oil
- Juice of 3 lemon or to taste
- white pepper

Method

Soak the crushed wheat in plenty of water for 15-20 minutes or until soft. Drain and place in a large bowl, add lemon juice and mix.Finely chop the parsley and place in a colander and wash under cold running tap to remove dirt. Rinse well and add to borghol.Finely chop the tomatoes and onions. Add these to parsley mixture and mix wellAdd olive oil and toss gently. Season with salt and pepper. Transfer taboule to a serving dish and decorate with lettuce leaves.

Mixed Vegetable Salad

Ingredients

- 4 cucumbers

- 4 tomatoes
- 1 medium onion
- 3 carrots
- 1 small lttuce
- 2 large green bell peppers
- 2 large red bell pepper
- 3\4 cup olives, pitted
- 1 tsp. salt
- 1\2 tsp. pepper
- 2 tbsp. lemon juice
- 2 tbsp. olive oil

Method

Tear the lettuce leaves into large pieces. Cut the tomato into wedges. Half the cucumbers and carrots lengthwise, then slice them thinly. Thinly sliced the onion. Half bell pepper, remove seeds and cut into thin slices.Place the lettuce leaves tomatoes, cucumber, onion, olive and bell pepper in a salad bowl.put lemon juice. olive oil, salt and pepper together in a screw top jar and shake well. Pour the dressing over the salad. Toss lightly and serve.

Yogurt And Cucumber Salad

Ingredients

- 4 cucumbers
- 2 garlic cloves, minced
- 1 tsp. salt
- 1\2 tsp. pepper
- 2 1\2 cup yogurt
- 1 tbsp. chopped fresh mint

Method

Wash and peel the cucumber. Cut each into half lengthwise, then slice them crosswise.Add garlic, salt and pepper to yogurt and whisk. Add cucumbers to the yogurt and mix. Sprinkle chopped mint on top to decorate.
Serves: 4

Hot And Sour Prawn Soup

Ingredients

- 1 onion
- 2-3 small green chillies
- 1 inch piece fresh ginger
- 65 g. mushrooms, sliced
- 1.5 litre chicken stock
- 2 tbsp. olive oil
- 1 stalk lemon grass
- 2 tbsp. vinegar
- 1 small bunch watercress
- 400 g. cooked prawn
- salt and pepper

 Method

Peel and chop the onion. Cut the chillies lengthwise, remove seeds and finely chop them. Peel and finely chop the ginger.Heat oil in a large heavy based saucepan over medium heat. Add onion, chillies and ginger, stirring frequently sauté until onions are soft, about 5 minutes. Add mushrooms and sauté for 2 minutes.Add stock, lemon grass and vinegar. Bring to boil, cover and simmer for 12-15 minutes.Meanwhile chop the watercress, discard the stalks. Add prawns and chopped watercress to the soup and simmer for 2 minutes. Remove the lemon grass and adjust the seasoning with salt and pepper.

Tomato Soup With Egg Flower

Ingredients

- tomatoes
- 1 onion
- 1 tbsp. oil
- ¾ liter chicken stock
- pinch of Chinese salt
- salt and pepper
- 1 Egg beaten

 Method

Skin and cut tomatoes and cut onion into eighths.Heat the oil in a large saucepan. Add the tomatoes and onions and fry for five minutes or until soften but not brown.Pour off excess oil and add the stock, salt and pepper and Chinese salt.Bring to boil and simmer for 8-10 minutes.Add the egg slowly, stirring constantly, until it separates into shreds.

Chicken Corn Soup

Ingredients

1litre chicken stock

-1/4 cup corn flour

-1\2 cup cream of corn

- 1\2 cup minced chicken

- 1\4 cup soy sauce

- 1\4 cup vinegar

- salt and pepper to taste

- 1 tsp. Ajinomoto (Mono sodium glutamate)

- 1 egg white, beaten

Method

Bring the stock to boil. Stirring constantly, add minced chicken and cream of corn. Cook for few minutes. Add salt, pepper, ajinomoto and vinegar and cook for few more minutes. Dissolve corn flour in enough water to make thick paste. Stirring constantly, add corn flour paste into the soup. Cook for 3-5 minutes.This will thicken the soup. Add egg white slowly, stirring all the time, until the egg white is cooked through.Transfer to a serving bowl and serve with soy sauce, vinegar and hot sauce.