Recipe: Gol Keema Kabab (Round Mince Kabab)
Ingredients
- Beef Mince 500 grams
- Salt 1.5 tsp
- Red Chilli Powder 1 tsp
- Ginger Garlic Paste 1 tbsp.
- Garam Masala Powder 1 tsp
- Coriander leaves fresh chopped 1/2 cup
- Mint Leaves fresh chopped 1/2 cup
- Green Chillies 2 sliced
- Onion medium size chopped 2
- Yogurt 2 tbsp
- Egg 1
- Bajra Flour 2 tbsp
Instructions
- Gather Salt, Red Chilli, Ginger Garlic Paste, Garam Masala Powder, Coriander, Mint Leaves and Gre Chillies in a bowl.
- Mix all the above ingredients with mince.
- Right before deep frying add Yogurt, Egg and Bajra Flour. Then make them into small balls and fry.
- The yummy kababs are ready.
Recipe: Chicken Lasagna by Shireen Anwer
Ingredients
1 kg boneless chicken, small cubes
- 3 to 4 tbsp. oil
- 4 to 5 tbsp. finely chopped onion
- 2 tsp. garlic paste
- 1 tsp. salt
- 2 tsp. black pepper
- 1 tsp. oregano
- 2 tbsp. flour
- 200 ml. cream
- 6 tbsp. butter
- 4 tbsp. flour
- 1/2 to 1 tsp. salt
- 1/2 to 1 tsp. white pepper
- 3 cup milk
- 1 cup water
- 1 cup cheddar cheese shreded
- 2 tbsp. oil
- 2 tbsp. chopped onion
- 1 tsp. garlic paste
- 6 tbsp. tomato paste
- 1 tsp. salt
- 2.5 tsp. crushed red pepper
- 1 tsp. oregano
- 2 tbsp. sugar
- 1 cup water
- 6 lasagna sheets, boiled
- 1 capsicum, cut in stripes
- 1 cup cheddar cheese shredded
Chicken Filling
Cheese Sauce
Tomato Sauce
Lasagna
Instructions
- Cut chicken in cubes and leaves aside.
- Heat oil in a pot, add onion and fry till light brown. Add garlic paste and fry for a minute. Next add chicken, season with salt, pepper, oregano and flour. Pour about a cup of water, cover the pot and let it cook till chicken is tender. Stir in cream and close the stove after a minute.
- Fry onion in oil till transparent, add garlic paste and mix for a minute. Season with chilli flakes and salt. Pour in a cup of water and stir in tomato paste. Once boil comes lower the flame and let it simmer for a while.
- Heat butter in a pan, mix in flour and cook at low flame for 2 minutes. Close the flame and pour in milk stirring simultaneously. Now restart the flame and cook at low flame stirring continuously till the sauce thickens. Now add in water to lighten the sauce consistency. Season with salt and white pepper. Now close the flame and mix in cheddar cheese immediately so that it mixes in well.
- Boil lasagna strips and drain. Apply oil to avoid dryness.
- Place boiled lasagna strips at the bottom.
- Put on it the chicken filling, capsicum strips,
- tomato paste.
- Then again place lasagna strips and repeat the fillings.
- Lastly cover the top with shredded cheese.
- Now Grill for 5 to10 minutes till cheese melts.
Chicken Filling
Tomato sauce
Cheese Sauce
Preparing the dish
Recipe: Aaloo kachoris (potato filling coated with gram flour paste)
Ingredients
- Potatoes 4 to 6
- Fenugreek Seeds (methi dana) 1 tbsp
- Mustard Seeds (rye dana) 1 tbsp
- Green chillies 3 to 4
- Curry Leaves 15 to 20
- Salt 1 tsp
- Oil 3 tbsp for cooking
- Oil for deep frying
- For the Gram Flour Coating
- Gram flour 1 cup
- Red chili powder 1 tsp
- Salt 1 tsp
- Soda bi carbonate 1/2 tsp
- Water as required
Instructions
- Mashing boiled potatoes.
- Gathering fenugreek seeds, mustard seeds, green chillies sliced or chopped and curry leaves.
- Heating oil in a pot and adding the gathered ingredients, let them fry for a minute. Then add mashed potatoes along with some salt. Mix them all well and close the stove.
- Giving shape to kachoris once cold.
- Gather ingredients for the gram flour coating. Gram flour, red chilli powder, salt, soda bi carbonate.
- Adding water to form thick paste.
- Dip the aaloo kachoris in gram flour paste and deep fry.
- Ready to serve with ketchup or chutney of your choice.
Recipe: Malpuras (Pancakes)
Ingredients
- Milk 2 cups
- Sugar 1 cup
- Eggs 4
- All purpose flour 1 cup
- Cardamom powder ¼ tsp
- Saffron as required
- Yellow colour a pinch
- Oil as required while cooking
Instructions
- Blending all the ingredients except for the oil.
- Putting oil in a pan, pouring about half a cup of batter, then moving around the pan to spread into a round shape.
- Flipping the side which is cooked. You can make small round to form thick malpuras or spread around to make thin big round malpuras. Choice is yours.
- Preparation goes on till the batter is fully finished.
- Time to serve.
Recipe: Instant Kulfi (no cooking required)
Ingredients
- Evaporated Milk 410 grams
- Condensed Milk 397 grams
- Cream 410 ml
- Almonds 1 tbsp
- Pistachios 1 tbsp
- Cashews 1 tbsp (I didn’t use)
- Kewra water 1 tbsp
- Cardamom powder 1 tsp leveled
- Bread Slices 4
- Coconut grated 1 tbsp heaped
Instructions
- Grind nuts into powdered form.
- Gathering evaporated milk, condensed milk, fresh cream, kewra water, coconut grated and cardamom powder and put them in the blender.
- Adding powdered nuts to the blender.
- Making bread crumbs out of bread.
- Adding bread crumbs to the blender.
- Filling popsicle containers.
- Extra can be zip locked and put in freezer.
- Deep freeze 4 to 6 hours and then serve.
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Recipe: Chicken Patties by Rida Aftab
Ingredients
- Puff Pastry readymade 30 squares
- Chicken 750 grams
- Onion 1 cup
- Black Pepper 2 tsp
- Coriander leaves 3 tbsp
- Mayonaise 2 tbsp
- Tomato ketchup 2 tbsp
- Cream 4 tbsp
- Salt 1 tsp
- Green Chillies as required
- Oil 4 tbsp
- Egg 1
Instructions
- Boil chicken with salt, pepper and vinegar. Once cold shred it or chop it in a chopper.
- Heat oil and fry the shredded chicken in it.
- Gather chopped onion, salt, Pepper, coriander leaves and green chillies. (I normally put green chillies individually in the end when filling out the puffs). Add half of onion and rest of these ingredients to the chicken being stir fried. Then close the flame.
- Now gather mayonnaise, ketchup, fresh cream and remaining onion and add to the chicken. Allow it to cool.
- Defrost the puff pastry.
- Now fill up the puff pastry with chicken filling. (I put green chillies at this point)
- Now fold the puffs into triangular shape. Place it in the prepared baking tray with baking sheet. Glaze the top with egg.
- Bake it at 180 degrees centigrade for 15 to 20 minutes. (My puffs took 50 minutes so check for the accurate brown colour of these puffs before removing from the oven)
- Serve with pride.
Recipe: Moong Dal (Green Gram) Samosay by Sara Riaz
Ingredients
- Samosa wraps 125
- Moong Dal (Green Gram) 1 kg
- Mint Leaves half bunch
- Coriander Leaves half bunch
- Onions chopped 1 cup
- Salt 1.5 tsp
- Garam Masala 2 tsp
- Chat Masala 2 tsp
- Red Chilli crushed 2 tsp
- Cumin Seeds crushed or powdered 2 tbsp
Instructions
- Soaking the moong dal in water for one hour.
- Now put the dal in a pot and allow it to boil. When 2 to 3 boils come close the stove and strain the dal.
- Gather mint leaves, coriander leaves and onion.
- Gather the spices salt, red chilli crushed, garam masala, cumin powder (I used cumin seeds) and chat masala.
- Mixing all the ingredients with dal. Keeping the flour paste (flour and water) ready before wrapping the samosas.
- Samasa wrapping steps.
- Stock them up and deep freeze.
- Deep fry and serve hot when needed.
Recipe: Mango Cream
Ingredients
- Ingredients
- Mangoes 8 medium sized
- Fresh Cream1000 ml
- Condensed milk 1 can
- Saffron as required
- Pistachios and Almonds (I didn't use)
Instructions
- Cut slices of one mango and put in a zip lock bag. Seal the bag.
- Now mash these mango slices to form pulp and leave aside.
- Cut six mangoes in to small chunks and put in a bowl.
- Blend fresh cream, condensed milk, one mango sliced and saffron in the blender.
- Pour the blended mixture over the mango chunks.
- Cut the edge of zip lock bag corner.
- Now decorate with the mango pulp. Refrigerate and serve cold.
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Recipe: Box patties by Shireen Anwer
Ingredients
- These are chicken and potato fillings for box patties. I have tried both and would like to share the pictorial demonstration of chicken filling though the ingredients and method of potato filling is also given below.
- White Sauce:
- Butter 8 tbsp
- All purpose Flour (maida) 12 tbsp
- Milk 1 litre
- Salt 1 tsp
- Black Pepper 2 tsp
- Mustard paste 2 tsp
- Filling:
- Chicken 1 kg boiled (half teaspoon of salt and pepper and two table spoons of vinegar.)
- Green Chilies 4 to 6 chopped
- Spring Onions 6 strands chopped
- Lemons squeezed 2
- Cheddar Cheese 16 tbsp (cubed)
- Sweet corn 16 tbsp
- Boiled potatoes 2
- Cottage cheese/Cheddar cheese cut into small cubes ½ cup
- Onion finely chopped 2 tbsp
- Lemon Juice 2 tbsp
- Coriander leaves 3 to 4 tbsp
- Green Chillies chopped 1 tbsp
- Black Pepper ½ tsp
- Salt ½ tsp
For Chicken Filling (makes 40 to 44 box patties)
For Potato Filling
Instructions
- Boiling chicken breasts in water with half teaspoon of salt and pepper and two table spoons of vinegar. Once the water dries allow chicken to cool then shred it.
- Heat butter then add flour to it.
- The flour would form crumbled structure as shown.
- Add milk, salt, pepper and mustard sauce to it. Keep on stirring to avoid lumps.
- Thicken the white sauce.
- Add chicken, corns, spring onions, green chillies, lemon juice and cheese to the thickened paste to form the filling. I have not yet added spring onion and green chillies in the picture below.
- Place the samosa wraps as shown.
- Put in the filling.
- Wrapping the box patties. Apply flour paste to stick the ends. Place the ends over each other in a clock wise direction.
- After wrapping.
- I stack them up in a zip lock bag especially before Ramadan and fry as required.
- Deep frying time.
- The box patties are ready to be served.
Chicken Filling
Potato Filling
Boil potatoes, cool and mash them.
Mix to potatoes the onions, cheese, lemon juice, coriander leaves, green chilies, black pepper and salt.
This prepares the filling. For wrapping see the demonstration above.
Recipe: Triangle Keema Paratha (Triangle minced meat paratha)
Ingredients
- Beef Keema 1/2 kg
- Onions 4 medium chopped
- Garam masala 1/2 tsp
- Haldee 1/2 tsp
- Salt 1 tsp
- Ginger 3 inches long chopped
- Big green chillies (non spicy) 2 chopped
- Eggs 3 beaten
- Cornflour 1/2 tsp
- Oil as required
- Paratha
- White flour 1/2 kg
- Salt 1/2 tsp
- water as required
Instructions
- Kneading the dough for parathas and leaving aside.
- Chopping 2 onions, long green chillies and ginger and leaving aside.
- Brown 2 chopped onions in a cooking pot with some 2 to 3 tbsp of oil.
- Adding keema to the brown onion along with turmeric powder, garam masala and salt. Cooking the keema till water dries.
- Adding red chilli powder to keema once the water dries out and allowing it to simmer.
- Pouring in the beaten eggs slowly and stirring continuously.
- Once eggs are properly mixed we pour in the diluted cornflour to keema.
- Now remove keema from stove and allow it to cool completely. Then lastly mix in the chopped onions, ginger, and long green chillies.
- Putting the rolled paratha along with required keema serving on a cooking pan with oil as required.
- Wrapping the paratha on a non stick pan.
- Cooking the parathas once fully wrapped.
- Ready to serve
