Shami Kebab

Shami kebab is a meat dish which is made in Pakistan,It can be made by using meat,chicken and beef.but mutton and beef kebab are more popular and delicious.Mince is boiled with the gram lentil and several spices then kebabs are made.It is served in many dinner parties and can also be used as snack for tea.If you add less spices then you can make this for your kids.Healthy food for everyone.

Recipe

Mince ½ kg

Gram lentil 100 grams

Onion 1 large (slice)

Ginger garlic paste 1 tbsp

Salt 1 tsp (heaped)

Whole red chili 15

White cumin 1 tsp

All spice powder 1 tsp

Water 2 ½ cups

Onion 1 small

Coriander 3 tbsp (chopped)

Green chilies 4 (finely chopped)

Mint leaves few (finely chopped)

Ginger 1 inch piece (finely chopped)

Egg 1

Wash gram lentil well.

Boil together mince, gram lentil, onion, ginger garlic,

salt, whole red chili, white cumin and water. Cook till tender and dry.

Add in all spice powder and grind finely in chopper with 2 tbsp

Brown onions. Remove and add all the finely chopped vegetables and 1 beaten egg to it.

Mix very well, make into flat kebab then dip in a beaten egg and shallow fry in a pan.

Serve with Mint Yogurt, ejoy ;)

Lahori Charga

Steam Roast Chicken (Charga) A famous Lahori Chicken item that is hot and spicy,once you eat you cant stop your hands to eat more :)Even if we have tried the most fascinating and delicious foods from around the globe, we still come back to our authentic classic food. i made this for ma sista's birthday party and it was great.sharing my chicken charga recipe with you people

RECIPE
Chicken (Whole) 1
Yogurt 250g (1 cup)
Sesame Seeds (till) 1.5 tsp
Chaat Masala 2tsp
Ginger 1 inch
Garlic 10 cloves
Cumin Seeds 1 or 1.5 tsp
Coriander Powder 2 tbsp
Yellow Food Color 1/2 tsp
Chopped Red Chilies 2 tsp or 1 tbsp
Salt 1 tsp
Lemon 1
Vinegar 2-3 tbsp

Take a whole chicken cover it with 2-3 tbsp of vinegar.

Leave it for 1-2 hours in fridge.

Mixture for marination: Grind sesame seeds (till) & white cumin seeds.

Take a cup of yogurt and add the above mixture in it.

Add 2 tbsp coriander powder & 1 tsp salt in yogurt.

Now add 1/2  tsp yellow food color in yogurt mix.

Also add 2 tbsp of red chilies & 2 tsp chaat masala.

Make ginger garlic paste from 10 clove garlic & 1 inch ginger piece.

Add ginger garlic paste in the yogurt mixture.

Add juice of 1 lemon.

Mix all the ingredients well.

Take out the vinegar coated chicken & make small cuts or pockets in it.

Apply the yogurt mixture properly.

Leave overnight or for 3 hours at least.

Tie the chicken legs together with a cotton thread.

Take a foil & put chicken in it.

Pour all the left marination on the chicken & then cover it properly.

If you have a steamer then use it for steam roasting.

Otherwise use a stove-steamer.

To Steam In Pot: Take a medium sized pot, fill it to the half with water.

Place a strainer (above water surface) in the pot.

Let the steam form for a while.

Put the foiled chicken on the strainer & cover it with a lid.

Let it cook in steam for  30 minutes.

Now take the chicken out of foil and put it in a hot Oil,Fry for 15 minutes till it get golden and glazed.

Serve with naan and salad.

Ras Malai

rus malai is milk based famous dessert which is originated in Pak-India It is.Sweet, smooth and milky dessert served cool with lost of nutty garnishing gives a pleasant taste. Rasmalai is prepared by different recipes,This traditional and authentic recipe of rasmalai is very unique and real You would never have tasted rasmalai so delicious like this before. 

Recipe

Milk 2kg

Citric acid(tatri)   1tsp

Sugar 1kg

Soapnut(reethy)  5(soaked in water)

Green Cardamom 4

Baking Powder 1tsp

Sweet Milk 1kg

Pistachio (for garnishing)

Chopped almonds (for garnishing)

Boil 2kg milk, dissolve citric acid in water and put in the milk. The milk will be turned into cheesy particles. Now strain it in the Mulmal cloth and hang for few minutes so that the water could release.Now take it in a large bowl and rub well like kneading a dough.add in baking powder in it.If needed you can add 1tbsp of plain flour in it.Then make small balls from the dough and set aside.

Now make syrup of 1kg sugar by adding water in it also add green cardamom. Then add soapnut’s water in it and cook until foam comes on top in syrup. Then add balls in it and cook at low flame until they are raised and come on surface of the syrup. Take balls out of the syrup and pour in the sweet milk. For garnishing Add chopped pistachio and almonds in it.and then keep in freezer for 2 hours. Serve chilled.

NOTE: to make sweet milk boil milk and add sugar in it according to your taste. When it becomes a lil thick just like rubbri take off from heat and cool at room temperature. Then keep in fridge.

Enjoy this delicious dessert on eid :)

Buffalo Wings

6 chicken wings
½ tsp salt
½ tsp black pepper
Self-rising flour as required
For Batter
Self-rising flour 2 tbsp
Corn flour 2 tbsp
Baking powder ¼ tsp
Salt¼ tsp
White pepper¼ tsp
Paprika powder¼ tsp
Chili sauce 1 tbsp
Milk to make batter
Mix all ingredients well to make a thick batter.
Ingredients for buffalo sauce
2 tbsp oil
1 tbsp crushed garlic
2 tbsp ketchup
2 tbsp chilli garlic sauce
2 tbsp vinegar
1 tbsp tomato paste
1 tsp sugar

Method
Firstly cut 6 chicken wings into half and marinate them with ½ tsp salt and ½ tsp pepper.
Dip into prepared batter, roll onto self rising flour and deep fry for 12 minutes and remove.
In another pan, heat 2 tbsp oil and fry 1 tbsp crushed garlic until light golden.
Add in 2 tbsp ketchup, 2 tbsp chilli garlic sauce, 2 tbsp vinegar, 1 tbsp tomato paste and 1 tsp sugar. Toss for 1 minute.
Toss prepared wings in buffalo sauce for a minute and serve.

Tandoori Seekh Kebab

This recipe is very delightful and can be made at any occasion or party,spicy and soggy tandoori seekh kebabs will be a hit for your feast.

½ kg Mince 

1 Onion ( raw grinded)

1 tsp Ginger garlic paste (heaped)

8 Green chilies (grinded)

2 tbsp Coriander leaves (grinded)

15 Mint leaves (grinded)

1 tsp Salt 

1 tsp Chili powder 

1 tsp Raw papaya 

2 tbsp Cornflour (heaped)

1 Egg 

1 tbsp Fennel seeds 

1 tsp Poppy seeds

1 tbsp Coriander seeds 

6 Black pepper

6 Cloves

1 stick Cinnamon 

3 White cardamom 

2 Black cardamom 

1 tsp Cumin seeds 

2 tbsp Roasted gram 

¼ tsp Grinded nutmeg 

¼ tsp Mace grinded 

Method

Slightly roast fennel seeds, coriander seeds, poppy seeds, cumin seeds, whole spices and grind finely with roasted gram. 

In a bowl add mince, marinate with ground raw onion, ginger garlic paste, green chilies, mint leaves, coriander leaves all grinded, raw papaya, roasted and ground dry masala, egg, corn flour , ground nutmeg and mace.

Mix all very well

Leave it for 30 minutes, shape into seekh kababs, pan fry in 2 tbsp oil.Then give it smoke flavour by heating a coil and then keep it in centre of the kebabs and then put oil and cover.After few minutes take the coil out 

Serve garnished with onion rings, tomato rings and lemon slices.

Serve hot.

Firni (Rice Pudding)

When it comes to talk about the Eid dishes, then desserts are conspicuous, because its a Islamic tradition to eat some sweet before going for eid prayer. Families adopt their own traditional recipes which fluctuate from region to region. But in Pakistan Sheer Khurma, Kheer, Vermicelli pudding and sweets are common. I am going to share recipe which is well made from my mother. Whatever feast is, but when we come towards the traditional desserts, this work is always assigned to my mother who always does her best. This firni is something like rice pudding which is cooked on slow flame to make it thick and condensed.
 the Firni is scrumptious and fulfilling. People who love kheers and payasam will surely like dish. Easy and quick to make, this recipe is an excellent dessert option

Recipe
 3 cups Milk
 3 tbsp. Rice
 5 tbsp. Sugar
 1/4th Cup Blanched Almonds (sliced)
 1 tsp. Green Cardamom (crushed)
 1/2 tsp. Kewra Essence
 Silver or Gold Foil Paper (varak)

Soak rice in water for a few hours, then drain the water and grind rice into a smooth paste.
In a non-stick saucepan, boil milk. After it comes to a boil, reduce the heat to simmer.
Over a moderately low heat, add rice, sugar and cardamom to the milk and stir constantly, till it turns thick.
Remove from heat and add almonds. Put in serving bowl and let it come down to room temperature. Now, put in the fridge and chill.
Garnish with silver or gold foil paper (varak) and serve. You can also use pistachio on top for decoration. designated coconut can also be used its all your choice. Make this dessert for eid and make your celebration special 

chicken Broast

Ingredients

Chicken with skin (cut into 8 pieces)        1 kg

Salt                                                       1 1/2 tsp

Black pepper                                          1 tsp (leveled)

Lemon juice                                           2 tbsp

Egg                                                       1

Milk                                                       2 tbsp

Flour (Maida)                                          1/2 cup

Self raising flour                                      1/2 cup

Chat Masala                                           1 tsp heaped

Note: to make self raising flour mix 1/2 tsp baking powder in 1/2 cup flour (Maida)

Method:

      Marinate chicken with salt, black pepper and lemon  juice for 1 to 2 hours,

       Mix 1 egg with milk to make batter.

       Now mix together flour, self raising flour and chat Masala.

        Dip chicken pieces in beaten egg milk mixture, then roll chicken pieces well in flour mixture (if you want thick coating, then again dip chicken in egg milk mixture and roll it in flour mixture), Deep fry chicken for 20 minutes on medium flame till light golden and crisp.

     Remove and sprinkle with additional chat Masala. Serve with Broast chutney, French fries and bread roll

Gulab Jamun

Gulab jamun ), is a popular dessert, similar to a dumpling, popular in countries of the Indian Subcontinent such as India, Pakistan, Sri Lanka, Nepal and Bangladesh. In Nepal it is widely known as Lalmohan, served with or without yogurt, and is a popular dessert on all occasions. It is made mainly from milk solids, traditionally from freshly curdled milk, then shaped into small balls and deep fried at a low temperature of about 148°C. The balls are then soaked in a light sugar syrup flavored with green cardamom. These days, gulab jamun mix is also commercially available. Gulab jamun is often served at weddings and birthday parties. I used dry milk powder to make gulab jamuns and they turned out so delightful.

Milk powder 2 cups
Eggs 2
 Plain flour tsp.
Baking powder 2tsp
Clarified butter (ghee) 2tbsp
For sugar syrup (sheera)
Sugar 2 cups
Water 3cups
Green cardamom 4nos
Orange color few drops
Mix 2 cup milk powder, baking powder, plain flour and ghee in a bowl. Now beat 2 eggs in a bowl and add in dry mixture slowly  and knead well like dough. If you need you can add 1 or two tsp. of milk in it.
Now make small balls from the dough. And deep fry in hot oil at very slow flame.Dont forget to stir with steel spoon.
Now the next step is to make thick sugar syrup for it
In a pan add water, sugar, green cardamom, and few drops of orange color. And cook the water at least for 10 minutes until sugar is dissolved and syrup is thick enough.
Now add fried balls (gulab jamun) and cover it, cook for 10 mins at low heat. Then take out in a platter and serve with flaked almonds and pistachio.
Yummy Gulab jamun are ready to serve. They are too soft that they will melt in your mouth.

Chicken Biryani

Spicy Chicken Biryani

Biryani is a rice-based dish made with spices, rice (usually basmati) and chicken, mutton, fish, eggs, or vegetables.

The name is derived from the Persian which means "fried" or "roasted".[1] Biryani was believed to have been invented in the kitchen of Mughal Emperors. It is very popular in South Asia and is a key element of the South Asian cuisine. Hyderabad, Malabar, Delhi/Agra, Dhaka, Kashmir, Kolkata, Lucknow and Lahore, are the main centers of biryani cuisine.

The spices and condiments used in biryani may include, but are not limited to, ghee (clarified butter), nutmeg, mace,[2] pepper, cloves,[2] cardamom, cinnamon, bay leaves, coriander, mint leaves, ginger, onions, and garlic. The premium varieties include saffron.[2] For a non-vegetarian biryani, the main ingredient that accompanies the spices is the meat—beef, chicken, goat, lamb, fish or shrimp. The dish may be served with yogurt chutney or Rita, korma, curry, a sour dish of eggplant (brinjal), boiled egg and salad.

Biryani denotes a dish where the rice (plain or fried) is cooked separately from the thick sauce (a greatly reduced curry of meat or vegetables). The curry and the rice are then brought together and layered, resulting in a dish of the contrasting flavors of flavored rice (which is cooked separate with spices) and intensely flavored sauce and meat or vegetables. Here iam sharing my most favorite chicken biryani recipe which I learnt from my mother.

Chicken whole cut: 500 gm

For chicken marination:

1/2 cup  yougart

Salt: 1tsp

Ginger garlic paste: 2tbsp

Red chilli powder: 1tbsp

All spice powder: 1tsp

Cumin powder: 2 tsp.

white vinegar: 2tbsp

 tamarind (imli) pulp: 3/4th cup

Marinate chicken with all above mentioned ingredients and keep aside for atleast 1-2 hours.After marination steam the chicken with 2-3 tbsp. of oil at  until all the moisture is dry, cooked and nice golden in color. If you want give it smoke of koila for a perfect tikka flavor.

For Rice:

Rice 500g

Salt as per taste

All spices(whole) 2tbsp

Boil the rice with salt and all spices(garam masala sabut) till it is half done.then strain water and put aside.

For masala:

onion:2 medium thinly sliced

oil: as required

Ginger garlic paste:1tbsp

Salt 1tsp

red chilli powder 2tsp

Turmeric powder:1-2 pinch

Tomatoes: thinly sliced:2-3

Yougart:1/2 cup

Mace: quarter tsp.

Nutmeg: quarter tsp.

Biryani essence: few drops

Fresh Coriander (dhaniya)

Green chilies:

Mint: for garnishing

Method:

Heat oil in a pan add onions cook until light golden.

Add ginger garlic paste fry a little.

Add tomatoes and cook until tender and soft.

Add yogurt and salt,chilli,turmeric powder, Nutmeg and mace and cook until oil

seperates.Now add in the steamed chicken and fry well.

Turn off the flame when it is done.

Assembling

In a big pot spread first layer of rice then masala and chicken add some yellow color biryani essence grren chillies fresh coriander and mint. Repeat the same with rest of the things and put biryani on simmer for 5-10 minutes. Flavorful yummy biryani is ready to make your meal special:).enjoy..