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rida aftab – Lets Share Knowledge https://letsshareknowledge.com Tue, 21 Jul 2015 06:42:21 +0000 en-US hourly 1 Recipe: Chicken Patties by Rida Aftab https://letsshareknowledge.com/recipe-chicken-patties-by-rida-aftab/?utm_source=rss&utm_medium=rss&utm_campaign=recipe-chicken-patties-by-rida-aftab Sat, 27 Jul 2013 17:17:40 +0000 http://www.letsshareknowledge.com/?p=1463
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Recipe: Chicken Patties by Rida Aftab

Yield: 30 Patties

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

  1. Boil chicken with salt, pepper and vinegar. Once cold shred it or chop it in a chopper.
  2. Heat oil and fry the shredded chicken in it.
  3. 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.
  4. Now gather mayonnaise, ketchup, fresh cream and remaining onion and add to the chicken. Allow it to cool.
  5. Defrost the puff pastry.
  6. Now fill up the puff pastry with chicken filling. (I put green chillies at this point)
  7. Now fold the puffs into triangular shape. Place it in the prepared baking tray with baking sheet. Glaze the top with egg.
  8. 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)
  9. Serve with pride.
https://letsshareknowledge.com/recipe-chicken-patties-by-rida-aftab/
]]> Rabri Kheer by Rida Aftab https://letsshareknowledge.com/rabri-kheer-by-rida-aftab-2/?utm_source=rss&utm_medium=rss&utm_campaign=rabri-kheer-by-rida-aftab-2 Wed, 16 Jan 2013 06:51:17 +0000 http://www.letsshareknowledge.com/?p=215 I tried Rabri Kheer for the first time while attending a lunch in Pakistan this December 2012. Then next my jethani made it which was again too delicious.. I had then decided to give it a try once home. I gathered some details from my jethani whose was totally homemade, then went through a couple of Rabri Kheer videos, to learn the process, but most of them had Rabri itself as an ingredient. I wanted something totally homemade. Therefore i found Rida Aftab’s recipe the most suitable. Here it goes for 4 kg of milk and the quantity formed can be seen in pictures.

Ingredients

  • Milk 4 kg
  • Milk Powder 1/2 cup (Rida Aftab had used Khoya 250 grams in 2 kg milk)
  • Condensed Milk 2 cans
  • Rice 2 cups
  • Sugar 1/2 cup (Rida used 1/2 cup for 2 kg, i also used 1/2 cup for 4 kg as didnt want too sweet due to condensed milk)
  • Kewra 2 tbsp (if using kewra essence then use only 5 to 6 drops)
  • Cardamom Powder 1 tsp
  • Almonds 2 tbsp (sliced with skin)
  • Pistachios 2 tbsp sliced
  • Saffron as required (not in Rida’s recipe but i used it)
  • Silver Paper 1 (optional – i didnt use)

Method

1)   Soak rice for 4 to 5 hours.

 

2)   Then chop them in a chopper, dont make it into a fine paste.

 

3)   Put milk on stove along with the rice. Let it boil.

 

4)   Once boiling starts lower down the flame and let kheer be cooked on slow flame. Keep stirring every 5 minutes.

 

5)   Once the milk thickens and you see rice rising on surface its time to add sugar, condensed milk, cardamom powder, saffron, amonds and pistachios. Stir them well.

 

6)   Next add powdered milk while continously stirring to avoid lumps and kewra water and pour in to serving dish. This picture is before garnishing to show final texture of how thick the kheer should become.

 

7)   Rabri Kheer is now garnished and ready to serve.

 

 

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