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Sunday, 29 January 2017

Lahori Pathooray Chany

Lahori pathooray is pure lahori dish which is made of plain flour and lentil and served with cooked chickpeas and salad.It is usually prepared in Androon Lahore City which has desi food specialities.Famous places in Lahore which serve best Pathooray are Rang Mehal (Androon Lahore ) Near Sunehri Masjid , Urdu Bazar Lahore and Ichra Bazaar lahore. By using the careful tips and authentic recipe you can make this delicious food at home.
Rainy Season in Lahore is celebrated with food love. Weather they are summer rains or winter rains. Lahori people enjoy it with their spicy and fried food accompanied by tea or coffee.
just few days back during winter Rains i made these Pathooray which remind me of my childhood days when i used to visit Rang Mehal bezaar just to eat these pathooray.Now its been years that i have not gone there and miss the taste and culture. I got the recipe from Chef Afzal Nizami and it is worth trying. And my pathooras turned amazing and yumm.
Here are the steps to make them.
For Pathooray:
Plain Flour 1/2kg
Daal Mash 4tbsp (Soaked in water for 2 hours)
Baking powder or soda 1/2tsp
Sugar 1/2tsp
Salt 1/2 tsp
Oil 1cup (to make balls)
Oil For frying
Take flour in a bowl add in soaked mash lentil with salt,sugar and baking powder.Now knead the dough using water it should neither so hard nor so soft but normal consistency.
Now keep aside covered with Wet cloth.
Give the dough rest for atleast 2 hours.
Now make small balls by using oil on ur hands so it could not get stuck and then dip in oil and keep aside in tray. Now make balls from the dough and cover again and give rest of atleast half hour.
Then grease the rolling board or flat surface with oil and start making and flatening the ball until it become Saucer Chapatti size. Dont use rolling pin as it will destroy the shape.
Heat up oil in a large pan. When its full heaten up put quickely rollen pathhora and deep fry for 30 sec until it get light brown. Now serve with channa.
For Achari Channy:
white chickpeas 1/2kg
Soda 1tsp
Salt 1tsp
Crushed red chilli 1/2tbsp
Red chilli powder 1/2tbsp
Whole red chilli 5_6
Corriander powder 1tbsp
Cumin powder 1tbsp
All spice powder 1tbsp
Boil chickpeas with soda and salt until become tender.
Now heat half cup oil add dry whole chillied and then boiled chickpeas in it.
Now add 4 to 5 glass of water and add rest of spices in it. Cook for half hour until become thick gravy.
Serve with achaar, Salad and Pathooray.

Thursday, 5 September 2013

Crunchy Salad bar

Cucumber (cut into slices)2
Onion rings (cut into slices)2
Beetroot (Boiled cut in cubes)2
Sweet corn1 cup
Carrot juliennes2
Boiled Cholay1 cup
Macaroni Shells (boiled)1 cup
Apple (cut into slices)1
Kidney beans1 cup
Tomato (cut into cubes)2
Capsicum (cut into rings)2
Croutons1 cup
Saltish biscuit15
Salad leaves (Chopped)4 cups
Grated carrot½ cup

Thousand Salad Dressing
Spring onion leaves1tsp (finely chopped)
Capsicum1 tbsp
Freshly Ground Black pepper1/8 tsp
Egg White (hard boiled)1 (chopped)
Lemon juice1 tsp
Parsley (finely chopped)1 tbsp
Fresh Cream (whipped)1 tbsp
Stuffed Green Olives1 tbsp
Chili Sauce2 tbsp
Ketchup1 tbsp
Paprika½ tsp
Put the mayonnaise and chili sauce in a medium size bowl. Stir with a wooden spoon, until well blend. Add the olives, eggs, cream and lemon juice. Continue stirring. Add the remaining ingredients. Stir until well blend. Refrigerate for at least 1 hour before serving.

Potato Salad
Potato (boiled) 2—3 (cut into cubes)
White pepper ½ tsp
Spring onion leaves2 tbsp (finely chopped)
Mayonnaise3—4 tbsp
Sugar1 tsp
Salt½ tsp
Vinegar1 tsp
Mix potatoes, with ½ tsp white pepper, 2 tbsp spring onions with leaves, 3 – 4 tbsp mayonnaise, 1 tsp sugar, ½ tsp salt and 1 tsp vinegar. Mix well and serve.

Cabbage2 cups (thinly Sliced)
Carrot (grinded)½ cups
Castor sugar1 tsp
Salt½ tsp
Mayonnaise4 tbsp
White pepper½ tsp
Fresh cream1—2 tbsp
Mix Cabbage, Castor Sugar, Salt, Mayonnaise, white pepper, and fresh cream together.

French dressing
White vinegar2 tbsp
Mustard paste1tsp
Fresh ground garlic½ tsp
Black pepper1/8tsp
Castor Sugar1tsp
Lemon juice1tbsp
Oil6 ounce
Put the vinegar, lemon juice, mustard paste, salt, pepper, sugar, and garlic in a jar with a tightly fitting lid. Cover the jar tightly and shake until the salt dissolves. Add the oil to the jar and shake until well mixed.

Russian Salad
Carrot (boiled & cut into cubes)½ cup
Potatoes (Boiled & cut into cubes)½ cup
Egg (boiled and cut into slices)1
Salt½ tsp
Peas (Boiled)½ cup
Cucumber (cut in cubes)1
Mayonnaise (heaped)4 tbsp
White pepper½ tsp
Castor sugar½ tsp
Apple (cut into cubes)1
Fresh cream2 tbsp
Mix all ingredients well and decorate with egg slices.

Wednesday, 4 September 2013

Shawarma Sandwich

Super healthy sandwiches which are useful for breakfast and can be also served in kids lunch boxes.I just love these sandwiches with its flavour of  shawarma sauce.

Ingredients for chicken:
1/2 kg chicken boneless (cut into strips)
1 tbsp ginger paste
1 tsp garlic paste
1/2 tsp white pepper
1 tso black pepper
1 tsp salt
1 tbsp soya sauce
1 tbsp worcestershire sauce
3 tbsp chilli sauce
2 tbsp lemon juice
1/2 cup yogurt

Ingredients for sauce:
3 tbsp yogurt
1 tsp garlic paste
1 tsp salt
1 tbsp lemon juice

Ingredients for pickle stuff:
1 cucumber (cut into slices)
1 onion (cut into slices)
1/2 cup white vinegar
1/4 cup water
some salad leaves
some helopheno pepper (chopped)
4 hot dog buns
some ketchup

Method for pickle stuff:
In a sauce pan boil 1/4 cup water add vinegar and cook until starting to boil,add cucumber and onion,soak for 2 hrs.

Method for sauce:
Place all ingredients in a bowl mix well.

Method for chicken:
In a bowl place chicken and all ingredients mix well,marinate for 30 minutes.
In a pan heat 2 tbsp oil,add marinated chicken and stir fry for 4-5 minutes,cover the pan with lid and cook until chicken is done.

Toast buns with some butter or oil.
In 1 side apply sauce and in second side apply ketchup,place in 1 side soaked vegetables,chicken filling,lastly add salad leaves and helapheno pepper,cover with second part of bun.
*this recipe make 4 sandwiches with the ingredients :)

Tuxedo Cake

Rich and moist cake for chocolate lovers.I adopted the original recipe from annie eats but used the fresh strawberies to decorate theh cake.It is more delicious than its look :) enjoy the great recipe

For the cake:
1 cup (2 sticks) unsalted butter
2 cups water
1 cup canola oil
4 cups sugar
1 cup unsweetened cocoa powder
4 cups all-purpose flour
4 large eggs
1 cup buttermilk
1 tbsp. baking soda
½ tsp. salt
1 tbsp. vanilla extract
For the frosting:
4 cups chilled heavy whipping cream
1¼ cups confectioners’ sugar, sifted
For the chocolate topping:
4 oz. bittersweet chocolate, finely chopped
½ cup heavy whipping cream
¼ cup light corn syrup
2 tsp. vanilla extract

To make the cake layers, preheat the oven to 350˚ F.  Line three 9-inch round cake pans (or two 10-inch round cake pans) with parchment paper.  Butter and flour the inside edges of the pan, shaking out the excess flour.

In a saucepan over medium heat, combine the butter, water and canola oil; heat until the butter is melted.  In a large mixing bowl, combine the sugar, cocoa powder, and flour; whisk to blend.  Pour the melted butter mixture into the dry ingredients and whisk until smooth.  Whisk in the eggs one at a time, then whisk in the buttermilk.  Add the baking soda, salt and vanilla to the bowl and whisk just until incorporated.  Divide the batter evenly between the prepared pans.  Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.

Let cool in the pans for 15 minutes.  Run a knife around the edge of each cake layer and invert onto a wire cooling rack.  Allow the cake layers to cool completely before frosting, at least 2 hours.

To make the frosting, add the heavy cream to the bowl of an electric mixer fitted with a whisk attachment.  Whip on medium-high speed until soft peaks form.  Add the powdered sugar and continue to whip until thoroughly combined and stiff peaks form.  Be careful not to over-beat!

To assemble the cake, place one cake layer on a cake platter and spread a layer of the whipped cream frosting over the top.  Top with a second cake layer, more frosting (and the third cake layer, if using).  Frost the top and sides of the assembled cake.  Refrigerate until the frosting has stabilized, at least 1 hour.

To make the chocolate glaze, place the chocolate in a medium bowl.  Heat the cream in a small saucepan over medium heat until simmering.  Pour the hot cream over the chocolate and let sit 1-2 minutes.  Whisk until the mixture is smooth and homogenous.  Blend in the corn syrup and vanilla.  Pour the glaze into a pitcher or measuring cup and let cool for 10 minutes.  Slowly pour the glaze over the cake, ensuring that the top is covered and the glaze drips over the sides.

Refrigerate the cake until the glaze is set and decorate by using chocolate covered strawberries or whipped cream.Fresh strawberries are also useful as i used them in the recipe :)

Chocolate fudge Ice-cream

1 tin evaporated milk (Chilled)
½ tin condensed milk (chilled)
1 ½ cup fresh whipped cream
Chocolate sauce ½ cups
½ cup chocolate chips
Ingredients for fudge sauce:
4 ounce chocolate
Cream 3 tbsp
Butter 1 tsp
Icing sugar 2 ounce
2 tbsp light corn syrup
Method of fudge sauce:
Cook all together for 5 mins.
Cool and use.
Method for ice-cream:
Beat chilled evaporated milk till double.
Add in condensed milk, whipped cream, chocolate sauce and tidbits.
Put to set till nearly done.
Fold in prepared fudge sauce and set until done.

Wednesday, 21 August 2013

Diet Plan for Weight loss


BREAKFAST daily same …
1 cup of tea or 1 cup of fresh orange juice, 1 toast with little butter or jam

Lunch: Grilled chicken or any meat , Tomato salad with lemon
Dinner: 1 toast, grilled chicken or fish, salad as much u like, 1 apple

Lunch: fruit salad as much as u like
Dinner: 1 cup mince boil or in little olive oil along salad as much as u like
Lunch: 1 cup yogurt, with any one fruit as much as u like (except banana)
Dinner: Grilled chicken or fish, salad as much as u like
Lunch: 2 eggs in any form you can use 1 tsp oil, 1 toast, salad as much as u like
Dinner: 2 chicken pieces small grilled baked or boiled, 1 cup boiled rice, salad as much as u like
Lunch: 1 chicken sandwich of brown bread
Dinner: grilled chicken, 1 toast, 1 cup yogurt
Lunch: Fruit salad as much as u like
Dinner: 2 chicken tikka small pieces, salad as much as u like, 1 apple
Lunch: 1 cup mince made in 1tsp olive oil, 1 cup boiled rice
Dinner: 1 cup chicken soup, 1 apple

Follow the same plan next week also.

Breakfast is same daily.
You can eat apple if you are hungry during the diet plan.
You can use lemon as much as you want during this diet..
Daily 10 glass water is a must.
Daily before breakfast have honey 1tbsp with one cup warm water.