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2011-2012 Bakra Eid - Eid-ul-uzha-adha k Pakwaan

Pakistani Urdu Recipes Foods Cooking Tips


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Old 10-17-2010, 12:59 PM   #1 (permalink)
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Default 2011-2012 Bakra Eid - Eid-ul-uzha-adha k Pakwaan


2011-2012 Bakra Eid - Eid-ul-uzha-adha k Pakwaan

Asalam Aliequm Freands

kase hai ap sab ? hope sab thek thak hogay

Friendsmania.net/ Recipes For 2011 Bakra Eid

Bakra Eid anay wali hai to mene socha kyun na app sab k liya bakre or gaaye kay gosht ki mazay mazay ki recipes share karon



Last edited by Mehak; 03-06-2011 at 09:50 PM.
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Old 10-18-2010, 03:14 PM   #2 (permalink)
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Default Re: 2010-2011 Bakra Eid - Eid-ul-uzha-adha k Pakwaan

bohut he zabardast sharing jo jo pakayo mujhi khilayo

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Old 10-19-2010, 09:16 AM   #3 (permalink)
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Default Re: 2010-2011 Bakra Eid - Eid-ul-uzha-adha k Pakwaan

ok janab zaroor khelayoge...thanks

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Old 10-21-2010, 11:12 AM   #4 (permalink)
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Default Re: 2010-2011 Bakra Eid - Eid-ul-uzha-adha k Pakwaan

"Bhuna Ghost"



Ingredients:
1 lb lamb meat(or veal) with bones
1 big yellow onion - sliced thinly
1 tbsp ginger paste
1 tbsp garlic paste
1 tsp red chilli powder
1/2 tsp turmeric powder
2 tsp coriander powder
1 tsp salt(or to taste)
1/2 cup water
3 tbsp vegetable oil



Procedure:
Heat oil in a pressure cooker. Add sliced onions and saute till golden brown, about 5-7 minutes. Add meat and mix. Add the rest of the masalas and saute for a minute. Add water and cover the lid of cooker. Pressure cook for 25 minutes or till its done. Remove from heat and let the pressure release. Take off the lid and take it back on heat. Fry till the water is absorbed and the oil separates. Serve with rice and dal.


Chanp Recipe




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Old 10-21-2010, 11:16 AM   #5 (permalink)
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Default Re: 2010-2011 Bakra Eid - Eid-ul-uzha-adha k Pakwaan

Roghni Roti

Ingredients:
1 cup Gram Flour (Besan)
½ pound of Plain Yogurt
1 tsp. Red Chilli Powder (Pisi Lal Mirch)
Salt (to taste)
3 Curry Leaves (Karhi Pattay)
3 tbsp. Cooking Oil
1 tsp. Coriander Seeds (Saabut Dhania)
¼ tsp. Tamarind Paste (Imli)
1 tbsp. Green Chillies
1 tbsp. Fresh Cilantro (Hara Dhania)
1 tsp. Cumin Seeds (Saabut Sufaid Zeera)
1 medium Onion
3 cloves of Garlic (Lehsan)
1 (1 inch piece) Ginger (Adrak)

Ingredients for Dumplings/Pakoras
1 cup Gram Flour (Besan)
1 tsp. Red Chilli Powder (Pisi Lal Mirch)
1 tsp. Salt
1 tbsp. Fresh Cilantro (Hara Dhania)
1 tbsp. Mint Leaves (Podina)
¼ tsp. Baking Powder
1 small Onion
1 tbsp. Green Chillies
1 tsp. Cumin Seeds (Saabut Sufaid Zeera)
Cooking Oil (for frying dumplings)

Method:

Thinly slice the onion.
Heat oil in a pot and add the sliced onions to it.
Make a paste of the Garlic,Ginger and Green Chillis and add this to the onions.
Lightly grind Cumin and Coriander seeds and mix in onions and garlic mixture and cook on medium heat.
Add the Red Chillies, Salt, Curry leaves, and Tamarind Paste and fry for another 5-10 minutes.
Meanwhile, Mix 1 cup of Gram Flour in the plain yogurt and make into a smooth paste by adding small amouts of water at a time.
Add this yogurt mixture in onions and mix and cook by constantly mixing.
Keep mixing until it starts to come to a boil.
Then turn heat level low and leave it to cook slowly until it thickens.
Chop onions and mix it with the gram flour and water.
Mix into a smooth paste.
Lightly ground coriander and cumin seeds with green chillies and them mix this into the gram flour mixture.
Add all ingredients in the paste and set aside for half an hour.
Fry Dumplings in a deep frying pan until golden brown and take them out and put them on a paper towel to absorb any access oil.
When karhi becomes thick, add 1 cup of boiling water and let it cook until it starts to boil, when it comes to a boil add dumplings in karhi and then cook on low heat for another 10 minutes.
Garnish with coriander leaves.










Coronation Chicken

Ingredients:
1.6-1.8kg oven-ready Chicken
Few carrot and onion slices, bay leaf and peppercorns, for flavoring
Salt and pepper
2 onions, peeled
50g butter
8 no-soak dried apricots
Large pinch of saffron strands
Finely grated rind of 2 lemons
60ml (4 tbsp) thin honey
75 ml (5tbsp) curry paste
450ml white grapes juice
150ml Mayonnaise
45ml (3 tbsp) double cream
herbs, to garnish

Method:
Place the chicken in large saucepan and add the flavoring ingredients with a large pinch of salt.
Bring to the boil, cover and simmer until the chicken is thoroughly cooked - about 1 hour.
Leave to cool in the liquid.
Chop the onions.
Melt the butter in a small pan, add the onions and sauté until softened.
Add the apricots, saffron, lemon rind, honey, curry paste and grape juice.
simmer, uncovered, for 30-40 minutes or until the curry mixture is the consistency of thin chutney.
Cool. Blend the mixture in a food processor, then pass through a sieve.
Remove the chicken meat from the bone, discarding the skin.
Cut the chicken into bite-sized pieces and place in a bowl.
Cover and refrigerate until required.
Stir half of the curry mixture into the mayonnaise (freeze the remainder for later use).
Mix in the cream and seasoning to taste.
Fold the chicken into the curry sauce.
Serve with a rice or mixed rice and lentil salad, garnished with herbs.




Lemon Pickle Nimboo Ka Achar

Ingredients:
1 1\2 kg lemons
250 g green chilies
2 liters. Mustard oil
1\2 cup. salt
1cup aniseed (saunf)
1\4.cup turmeric
1 cup nigella seeds (kalonji)
1 cup fenugreek seeds (methre)
1\2 cup Red chili powder or (according to the taste).

Method:
Wash the lemons and pat dry.
Cut the lemons into half.
Divide the salt into three parts.
Place the lemons in a bowl, sprinkle one part of the salt, mix well , cover and leave to marinate over night.
Next day drain out all the water released by lemons.
Cover them and leave to marinate for one more day.
Wash the green chilies and dry them properly.
Slit the chilies carefully into half, leaving them still held together at the stalk.
Place the green chilies in a separate bowl, sprinkle 2nd part of the salt, mix well, cover and leave to marinate for one day along with the lemons.
Next day gently squeeze out all the water released by the lemons and green chilies, taking care not to squeeze the juice from the lemons.
Heat mustard oil to smoking point, remove from heat and leave it to cool.
Mix all the ingredients including the 3rd part of the salt, with enough oil just to bind the spices.
Stuff the green chilies with half of the spice mixture.
Rub the rest of the mixture over lemon pieces to coat them liberally.
Place the lemons and chilies in an earthenware jar, Mix thoroughly with hands.
Pour in the remaining oil.
The oil should cover the lemons and green chilies by about 2.5 cm (1 inch).
Cover the jar with a muslin cloth and keep it in an airing place.
Stir the contents of the jar for the first two weeks at least once a day.
Do this to ensure that all pieces are completely dipped in the oil.






Chicken Tikka Biryani Barbeque Chicken Rice

Ingredients:
½ kilogram Boneless Chicken (cut into 4 cm cubes)
1 tbsp. Heavy Cream
A pinch of Saffron (Zaafran)
1 Onion (sliced)
1 tsp. Garlic Paste (Pisa Lehsan)
2 tbsp. Lemon Juice (Nimbu Arakh)
1 tsp. Salt
½ tsp. Black Peppers (Pisi Kaali Mirch) (grounded)
2 cups Basmati Rice
1 tsp. Salt
2 to 3 tbsp. Butter (Makhan)
2 Egg Yolks (beaten)
½ tsp. Black Pepper (Pisi Kaali Mirch) (Grounded)
1 tsp. Salt
½ tsp. Whole Black Peppercorns (Saabut Kaali Mirch)
Cherry Tomatoes


Method:
Mix the marinade ingredients with the chicken.
And set aside for 4 hours.
Mix the saffron with the cream.
Thread the chicken pieces onto a skewer.
Brush the pieces with some of the saffron-cream mixture.
Wash the rice and let it soak for 1 hour.
Then cook the rice with salt in 5 cups of boiling water then drain.
Mix the butter and beaten egg yolk and black pepper powder gently into the rice with a fork.
Then the rice back on low heat.
And let it cook for 4 to 5 minutes.
Grill the chicken in a medium-hot oven for 8 to 9 minutes, or until tender, basting with the rest of the saffron-cream mixture.
Then place rice on a platter And arrange chicken on skewers on top of the rice.
Then garnish with the peppercorns and whole cherry tomatoes and serve.





Pineapple Upside Down Cake

This cake melts in your mouth. In the baking, a perfect yellow cake batter seeps into caramelized pineapple for a great blending of tastes and textures. The brightness of pineapple feels just right in the spring.
Mixing a cake from scratch is not at all hard, and there is really nothing like the way they taste. Kids find the concept of this cake fun, and enjoy the pineapple rings at the bottom. Give it a try – it just might become a family favorite.
Ingredients:
The Upside Down Part
¼ cup butter
¼ cup organic dark sugar, such as Sucanat
7 pineapple rings (fresh or canned)

The Cake Part
½ cup butter
2/3 cup organic sugar
1 teaspoon organic vanilla
2 eggs (free range, organic eggs are the best choice)
1 2/3 cups organic all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
2/3 cup milk

Toppings
Whipped cream, or vanilla ice cream.

Directions
1. Grease a 9 inch cake pan.

Method:

The Upside Down Part
Melt the butter in a pan, and then add the sugar.
Stir constantly until the mixture thickens and bubbles.
Pour the mixture into the bottom of the cake pan.
Layer the pineapple on top of the butter/sugar blend.

The Cake Part.
Cream the butter.
Gradually add the sugar, vanilla, and eggs.
Beat until the mixture is well blended.
Combine the dry ingredients in another bowl.
Add to the butter mixture, and add the milk, beating until smooth.
Spread evenly over The Upside Down Part.
Bake for about 40 minutes at 350F, or until a knife inserted into its center comes out clean.

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Old 10-21-2010, 11:18 AM   #6 (permalink)
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Default Re: 2010-2011 Bakra Eid - Eid-ul-uzha-adha k Pakwaan

Make Your Own Masala Chai

Hot spicy chai (tea) is boiled milk, spices and sugar. The most important spice in chai is cardamon (ground up or crushed) and after that you can take your pick from cinnamon, cloves, ginger and black papper.
Ingredients:
for 4-5
2 thin slices ginger rooot (or 1/4 tsp ginger powder)
2 cardamon pods, crushed
1 clove
1/2" of cinnamon sticks or 1/2 tsp powder
3 cups boiling water
2 cups full fat (whole) milk
2 tea bags (regular black tea)
4 tsp sugar (note: substitute Sucanat, a whole foods sugar substitute)

Method:
To make chai, crush or grind cardamon pods, cloves, and broken cinnamon flute in a spice grinder.
Put three cups of boiling water in a pan with one or two cups of full cream milk.
Throw in tea bags, sugar, and the spices.
When the chai has reboiled, causing the milk to produce froth, fish out the tea bags with a small sieve and let the spices steep for at least 2 minutes (preferably half an hour).
Reheat the chai if necessary and strain.
Chai-wallahs in India pour the chai raoidly back and forth between two pans to improve texture.
Always serve chai in glasses or small clay tumblers, never in cups.



Carrot cake with lemon buttercream icing

Formerly associated with the wholefood movement, the poor humble carrot cake is making a comeback. Originally, it was made with oil and wholemeal flour, so it was quite dense. This is a lighter version.

Ingredients:
250g unsalted butter, softened
250g caster sugar
150g carrots
250g self-raising flour
100g ground almonds
1tsp baking powder
1tsp ground cinnamon
1tsp ground mixed spice
4 eggs, beaten
splash of milk
For the lemon buttercream icing:
150g unsalted butter, softened
300g icing sugar
finely grated rind of 1 lemon
splash of milk
100g walnuts, finely chopped


Method:
Line a 23cm round cake tin with non-stick baking parchment. Beat the butter until very soft, then add the sugar and keep beating until the mixture is really fluffy. Finely grate the carrots and blot with kitchen roll to mop up any excess moisture. Add them to the butter mixture with all the remaining cake ingredients and beat thoroughly. Add a splash of milk if the mixture is too stiff. Spoon into the lined tin and level the surface. Bake at gas mark 4/180ºC/350ºF for 1 hour and 15 minutes, covering the top of the cake with a piece of kitchen foil after 30 minutes to stop it getting too brown. Set aside to cool. To make the icing, beat the butter until fluffy, then beat in the icing sugar. Mix in the grated lemon rind. Add a splash of milk to soften the consistency slightly. Swirl the icing on top of the cake once it has cooled and sprinkle with walnuts, if you like.









Lasagne

Ingredients:
Fresh Lasagne or 225 gm oven dried or 12 - 15 sheets
900 ml Béchamel Sauce
3 tbs. Freshly grated Parmesan cheese

Bolognse Sauce
1 Onion peeled
1 carrot peeled
1 celery stick
125gm mushrooms optional
1 tbs. olive oil
1 large garlic clove crushed
450 gm lean mince beef
2 tbs. tomato puree
300 ml beef stock
400 gm can or fresh chopped tomatoes.
Salt per taste
Pepper per taste
1 tsp. red chille powder
Freshly grated nutmeg

Béchamel Sauce
900 ml milk
3 slice of a onion
2 bay leaf
10 peppercorns
2 bade of mace
45 gm butter
45 gm plain flower
salt & pepper
Freshly grated nutmeg


Method:
Spread 1/3 of Bolognese sauce into the base of a 2.5 lt. oven proof dish. Cover with a layer of lasagne then spread over enough béchamel sauce to cover the pasta. Repeat this layers twice more finishing with a layer of béchamel sauce to cover the Lasagne completely.
Sprinkle the parmesan cheese over the top and stand the dish on a baking sheet. Bake at 180c / 350F or mark 4 for about 45 minutes or until well brown and bubbling. Leave to stand for 5 minutes before cutting.
If using oven ready dried lasagne, add a little extra stock or water to the sauce.
Instead of béchamel sauce you may like to use 500 gm of cottage cheese.

Bolognse Sauce
Chopped onion, carrot and celery very finely. Chop the mushroom finely.
Heat the oil in a large sauce pan, add onion, garlic, carrot, celery and mushroom cook for about 3 to 4 minutes or until the onion is soften. Stirring all the time.
Add beef with tomato puree and cook until the meat changes its colour, keep stirring.
Add the stock and tomato with salt, pepper and nutmeg. Bring to boil. Lower the heat, simmer gently for about 1 hour or until the meat is tender and sauce is well reduced. Taste and adjust the seasoning if necessary.

Béchamel Sauce
Pour milk into a sauce pan, add onion, bay leaf, peppercorns and mace. Bring to scalding point, remove from heat cover infuse for 10 - 15 minutes. Strain.
Melt butter in a sauce pan. Stir in the flower and cook stirring for 1 minute.
Remove from heat and gently pour on the warm milk, whisking constantly. Season lightly with salt, pepper and nutmeg.
Return to the heat and bring to boil, whisking constantly until the sauce thickens and is smooth. Simmer for two to three minutes.

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Old 10-21-2010, 11:23 AM   #7 (permalink)
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Default Re: 2010-2011 Bakra Eid - Eid-ul-uzha-adha k Pakwaan

Shahi Mutton

Ingredients:

1 1/2 lbs. of Mutton (Lamb or Goat)
3 medium Onions (thinly sliced)
1 oz. of Almonds (Baadaam)
4 cloves of Garlic (Lasan)
1 oz. of Coriander Seeds (Dhania)
1 tsp. of Red Chilli Powder (Pisi Lal Mirch) (or to taste)
1/2 tsp. of Garam Masala (whole mixture)
Salt (to taste)
1 pinch of Saffron (Zafran)
3/4 cups of Plain Yogurt
3/4 cup of Cream
1/2 cup of Cooking Oil

Method:

Wash the mutton well, dry and set aside.
Blend the coriander seeds, 1 onion, almonds and garlic together.
Marinade the mutton in this mixture for about 2 hours.
Heat the oil and fry the remaining onions and set aside.
Add the mutton to the oil and fry until the liquid dries up.
Add 3/4 cups of hot water and simmer until the meat is almost done or (3/4 cooked) OR pressure cook at 15 psi for 20 minutes.
Reduce the pressure.
Add salt and pepper.
Uncover and dry the liquid.
Add the beaten yogurt and fry until the oil separates.
Add the fried grounded onion.
Beat the cream for about 5 minutes or until it is to a thick consistency.
Add the soaked or ground saffron.
Mix it with the cooked mutton.
Add the garam masala and bake at 250 degrees F for 1/2 hour.
Serve garnished with chopped coriander leaves.





Hunter Beef

Ingredients:

2 kg Beef "Roast cut" bread shape one piece.
2 tsp. Crystallized salt petre "Kulmi shora"
3 tsp. Black pepper
2" stick of Cinnamon
2 tsp. brown sugar
4 Black Cardamom
3 tbs. Lemon juice

Method:

Wash the meat thoroughly and dry with kitchen towel.
Ground all the spices.
Add all spices in the lemon juice to make paste.
Rub the paste thoroughly on the meat.
Place it in a glass or stainless steel container and cover it.
Place the bowl in the fridge for one day.
Next day get the meat out of fridge and sort of massage the meat to absorb the paste, it is important that at least half an hour is spent in rubbing the meat.
Once again put the meat loaf back in the fridge.
Repeat the same process each day for six days.
On Sixth day remove the meat loaf from the fridge and tie it with a strong string.
Place the meat in a large pot and put 2 cups water in the pot NOT on the meat loaf.
Cook it over low heat for 2 to 3 hours or until the water is absorbed.
Hunter Beef is a very popular snack from Pakistan. We have it in the cold winter evenings with Kashmir tea or coffee. Some people like to fry stripes of hunter beef and then serve with tea or coffee. Left over can be kept in the fridge for few days and can also be stored in freezer for longer period of storage.






Fish Curry

Ingredients:

Fish 1 kg.
Red chili powder 2 tsps.
Turmeric powder 2 tsps.
Ginger powder 2 tsp.
Fennel powder 3 tsps.
Cloves 5 nos.
Pepper 6 nos.
Black cumin ½ tsp.
Vari masala 1 piece.
Garlic 4 cloves
Water 4 cups
Mustard oil 250 ml
Salt 2 tsps.

Method:

Clean, wash and cut the fish into medium pieces.
Rub salt and turmeric powder on the pieces and keep aside.
Heat oil in a kadhai, when sizzling hot fry the fish pieces till brown in colour.
Take 4 cups of water in a heavy-bottomed pan and gently put the still warm fried fish pieces into it.
Add the turmeric powder, salt, ginger and fennel powders, cloves, pepper, crushed garlic and place the red chili powder right on top.
Quickly heat 6 tbsps of oil and pour.
Cook on a high heat till the gravy becomes thick and the fish pieces become soft.
Before removing from the heat sprinkle the crushed vari and cumin.
Serve hot.









Zinger Burger

Ingredients:

4 Chicken Breasts (boneless, with skin)
Lettuce
1/2 tsp. of White Pepper
1/2 tsp. of Salt
1/2 tsp. of Aginomoto Salt
1/2 tsp. of Mustard Paste
Mayonnaise
Cooking Oil (for deep frying)


Ingredients for btter

3 tbsp. of Refined Flour (Maida)
1 tbsp. of Corn Flour (Makai Ka Aata)
1/2 tsp. of Baking Powder (Soda)
1 Egg
1 tbsp. of Milk


Method:

1) Mix all of the batter ingredients together and make a batter and set aside.
2) Marinate the chicken breasts with: aginomoto salt, white pepper and mustard paste. Let it marinate for 1/2 hour.
3) Dip the chicken breasts in the prepared batter and deep fry in oil until well done.
4 Take bun apart and spread mayonnaise on the buns. Put a leaf of lettuce and fried chicken breast in bun and close bun and serve.







Hot & Sour Soup

Ingredients:
4 Dried Chinese Mushrooms
16 ounces of Chinese Bean Curd (well drained)
1/2 cup of Bamboo Shoots (canned & drained)
4 cups of Chinese Chicken Stock
1 tsp. of Salt
1 tbsp. of Soy Sauce
1/4 tsp. of White Pepper
2 tbsp. of Rice Wine Vinegar
2 tbsp. of Corn Starch (mixed with 3 tbsp. of water)
1 Egg (beaten)
2 tsp. of Sesame Seed Oil
1 Green Onion (sliced)



Method:

Cover the mushrooms in a small bowl with warm water.
Let them soak for 30 minutes to soften.
Strain mushroom liquid and reserve.
Cut the mushrooms into 1/4-inch slices; set aside.
Slice bean curd and bamboo shoots into 1/4inch slices and set aside.
Place the chicken stock in a large pot.
Add the salt, soy sauce, mushroom liquid, mushrooms, bamboo shoots, and ground pork.
Bring to a boil, then lower heat and simmer soup for 3 minutes.
Add the white pepper, vinegar, and bean curd.
Return soup to a boil.
Give the cornstarch mixture a stir, then add to soup, followed by the beaten egg, while stirring gently.
Remove from heat.
Add the sesame oil and sprinkle soup with green onions to serve.






Palak Paneer

Ingredients:
Ghee or Oil for deep frying
2 tbsp Ghee or Oil
400g/14oz Paneer
1 Onion, finely chopped
2.5cm/1 inch Fresh Ginger, finely chopped
4 Garlic Cloves, crushed
1 teasp Cumin Powder
1/2 teasp Coriander Powder
1/4 teas Turmeric Powder
1 teasp Chilli Powder
60ml/2fl.oz. Sour Cream
450g/1lb Fresh Spinach, finely chopped
salt to taste

Method:

Heat the ghee or oil until hot then fry the paneer until golden brown.
Drain well then cut it into 12mm/1/2 inch squares and set aside.
Heat 2 tablespoons of ghee or oil in a saucepan, add the onions and fry for 8-10 minutes until light brown, stirring constantly.
Add the garlic and ginger and fry for 3 minutes, adding little water if the mixture sticks to the bottom of the pan.
Add the chili powder, salt, cumin, coriander and turmeric powder and fry for 3-4 minutes, stirring from time to time and adding a little more water to prevent it drying out and sticking.
Add the sour cream and spinach, mix well, cover and cook over medium heat until most of the liquid has evaporated, about 15 minutes.
Add the cheese, cover and cook for a further 5 minutes.
Serve hot with boiled rice or a flatbread such as roti, paratha or naan.






Tala huwa Gosht :

Ingredients:

Boneless Veal/Mutton meat – 650 gms, washed and drained, cut into small bite size pieces
Sliced yellow onions – 100 gms
Water – 1/2 cup
Red chilli powder – 1 tsp
Salt – 2 tsp
Ginger-garlic paste – 2 tbsp

For Baghaar:

Canola oil – 2 tbsp
Cumin seeds – 1 tbsp
Curry leaves – 1 sprig
Cilantro – 1/4 cup, finely chopped, loosely packed
Mint leaves – 1/4 cup, finely chopped, loosely packed
Green chillies – 4, each cit into two, then slit into halves in the middle

Black papper powder – 1/2 tsp
Kawabchini – 1/2 tsp, dry roasted in a stovetop frying pan and cooled; once cooled, finely powdered
Lemon juice – 2 tbsp

Method:

1. In a pressure cooker, add the meat, onion, water, red chilli powder, salt and turmeric.
Mix well. Cover and pressure cook for a few minutes until the meat is soft and tender.
Make sure it not tough at all.

2. Meanwhile, in a kadai or wok at medium high heat, prepare Baghaar. Pour in oil and as soon
as it warms up add the cumin seeds. As the seeds splutter, add the curry leaves, finely chopped
cilantro and mint, slit green chillies and fry for just a few seconds and remove from heat. Keep aside.

3. Once the meat is done, let it cook uncovered until all of the liquid has been evaporated.
Once almost dry, add it all to the baghaar in the kadai and mix well. Add black pepper power, kawabchini powder and lemon juice.
Cook it for 5-10 minutes in the kadai at medium heat and serve immediately.

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Default Re: 2010-2011 Bakra Eid - Eid-ul-uzha-adha k Pakwaan

Peshawri Mutton Karahi :

Ingredients

* 1/2 kg ( 500 gms ) mutton
* 3 tomatoes
* 1/2 cup oil
* 1/2 cup yogurt
* 1/2 bunch coriander
* 4-5 green chillies
* 2tsp ginger paste
* 1tsp garlic paste
* 1 tsp haldi
* 1/2 tsp garam masala
* 1 tbsp red chilli coarsely grounded
* salt to taste

Directions

1. Saute meat in karahi without oil till the water dries up .
2. Then add ginger garlic paste and then yogurt .
3. Now add haldi , garam masala , red chilli and salt . Mix well .
4. Add green chillies and tomatoes and a little water to tenderize the meat on a very low heat and the pot should be covered .
5. When the mutton is tender add oil and let it cook in oil for sometime .
6. Garnish with hara dhania and green chillies .






Haleem:

Ingredients:

For Nonvegetarian Version-

Lamb/Veal Meat, boneless or with bone - 300 gms, washed and cubed (or) Chicken meat, boneless or with bone – 300 gms washed and cubed (I suggest using meat with bone) (you could also use minced chicken or lamb/veal meat)

For Vegetarian Version-

Fresh/Frozen chopped mixed Vegetables -300gms (you can use chopped vegetables like Cauliflower/PhulGobi, Peas/Matar, Carrots/Gajar, Capsicums/Shimla Mirch, Green Beans/Phalli)

Remaining Ingredients:

Broken Wheat/Bulgar Wheat/Dalia – 1 1/2 cups
Split Bengal Gram/Chana Dal/Chane ki dal – 2 tbsp
Split Yellow Lentils/Masoor dal – 2 tbsp
Split Yellow Lentils/Toor dal – 4 tbsp
Salt – to taste
Turmeric/Haldi – 1/2 tsp
Canola oil - 6 tbsp
Onions – 4, large, finely sliced
Ginger-Garlic paste - 4 tbsp
Red chilli powder – 1 tsp
Coriander seeds – 2 tsp, dry roasted and powdered
Cumin seeds – 2 tsp, dry roasted and powdered
Garam masala – 1 tsp

For Garnish:

Mint leaves/Pudina – chopped, for garnish
Cilantro/Kothmir – chopped, for garnish
Green chillies/Hari Mirch – 4, finely chopped or slit
Fried Onion/Pyaz – 1 cup
Juicy Lemon/Lime – 4, halved
Ghee – 2 tbsp (optional)

Method:

1. Add the broken wheat to surplus fresh cool water and drain in very fine wire mesh strainer several times to wash it, and soak the it and the lentils~chana dal, toor dal and masoor dal, seperately overnight or for atleast 3 hours, in generous amount of fresh cool water.
2. For a Non-vegetarian version, pressure cook the meat in surplus amount of water enough to cover it along with a pinch of salt and turmeric till tender. Chicken Meat will cook faster than Lamb meat. Once the meat is tender, drain, measure and reserve the stock in a bowl, shred the meat and keep aside in an anther bowl. Discard the bones. If using minced meat, cook it in a little oil, salt and red chilli powder until browned evenly. Keep aside.
3. Drain the soaking wheat and lentils and keep aside in a fine wire mesh strainer. In a non-stick 7 quart Dutch oven at medium heat, pour oil and as it gets warmed up throw in the sliced onion and stir fry until evenly browned and crisp (make sure you do not burn it). Remove the pan from heat and using a slotted spoon, remove about 1/2 of the fried onions from the pan onto a platter and spread the fried onions well so that they crisp up. Return the pan with leftover fried onions to heat and add ginger-garlic paste, coriander and cumin seed powder, red chilli powder, salt and turmeric. Add the drained broken wheat and lentils and mix well. Pour in the reserved meat stock. If you are preparing a vegetarian version, you can add vegetable stock or just plain water. You need to add a total of 8 cups of liquid to the saucepan. Let it boil once then simmer and let it cook covered, until the lentils are tender and the wheat mushy, about 1 1/2 hours, stirring it every once in a while taking care it doesnt stick to the bottom of the dish.
4. Stir in the garam masala and add the frozen/fresh chopped vegetables, or for a non-vegetarian version, the reserved shredded meat or minced meat, and mix well. Let it cook covered till the vegetables are tender and oil comes to surface, about 5 -8 minutes. You can keep adding a little water if needed. Remove the dutch oven from heat. Let it cool down slightly.
5. Once cool, pour the entire thing into a food processor and process for a minute. Pour back into the dutch oven, add a little water, and let simmer covered for 5 more minutes.
6. To serve pour the Haleem into individual plates with a laddle and garnish each plate with a few chopped mint leaves, chopped cilantro, chopped/slit green chillies, reserved fried onion, halved lemon for squeezing fresh lemon juice and a dollop of ghee(optional) for a deliciously nutritious meal.





Handi Kebab

Ingredients:

• 500 gms Mutton
• 1 Ginger
• 2 Garlic hopped
• 3 Onions (medium)
• 1/2 Cup raw papaya – or any meat tenderizer
• 1 tsp White pepper
• 1 tsp Coriander seed – roasted (sookha dhaniya pissa aur bhunna hua)
• 1/2 tsp Red chilli powder
• 1/2 Cup oil
• Fresh coriander leaves

Cooking Instructions:

• Grind ginger, garlic and papaya to make a paste.
• Chop the onions.
• Mix ginger garlic paste, papaya paste, white pepper, roasted coriander and red chilli powder.
• Marinate the mutton in this mixture for a night.
• Heat the oil and fry chopped onions till they turn golden brown.
• Add marinated mutton and water.
• Put it over the heat till it gets cooked.
• Adorn with fresh coriander leaves.









Gola Kabab:

Ingredients:

1 kg beef, minced
1tbsp red chilli powder
1tsp gram masala powder
2 tsp ginger, garlic paste

Salt to taste

1 tbsp maida or roasted gram flour
½ tsp raw papaya
½ tsp allspice
½ tsp cumin seed powder
2 onions, fried brown, mashed

Ghee as required

Coriander leaves for garnishing

Method:

* Add all spices in minced meat and marinate it in the refrigerator for at least half an hour.
* Then grind minced meat in the grinder.
* Make meat balls.
* Take a frying pan, put some ghee in it and fry the kababs one by one till they become golden brown.
* Garnish with coriander leaves and serve hot.









Qurbani ki Beef Kaleji:

Ingredients:

½ kg kaleji / liver
1 tsp ginger paste
1 tsp garlic paste
½ tsp kachri/tenderizer
½ tsp coriander powder
¼ – ½ tsp turmeric
¼ – ½ tsp garam masala
1 tsp chili powder
2 lemons
Salt to taste

Method:

1. Make a paste of all spices and lemon juice and marinate kaleji in it overnight. Put on skewer, brush with oil and grill for approximately 10 to 20 minutes on charcoal or gas flame.
2. Kaleji should be slightly spongy when done.
3. Serve with green chutney, mixed with a little yogurt.








Shami Kebabs:

Ingredients

Beef 1 kg
Gram lentils 1 cup
White cumin ½ tsp
Red chili pods 10
Black cardamoms 4
Black peppercorns 12
Garlic cloves 12
Cinnamon 1 inch piece
Ginger 1 small
Coriander seeds ½ tsp
Yogurt 1 tbsp
Egg 1 beaten
Salt to taste
Cooking Oil for frying

Filling
Fresh coriander leaves 1 bunch finely chopped
Ginger 1″ piece finely chopped
Fresh mint leaves 1 bunch finely chopped
Onion 1 large finely chopped

Method
Pour 5 cups of water in a pan,add beef,washed lentils, all the dry spices, yogurt, ginger and garlic. Boil the mixture on medium heat until the meat becomes tender.Remove from heat.Leave to cool. Meanwhile prepare the stuffing.
Mix all the chopped ingredients, onion, ginger, coriander and mint leaves together. Now chop the beef mixture in a food processor pour in the beaten egg and knead well. Break off 1 tbsp of the mince paste; wet your palm and place it in the center of your palm shape it into a smooth ball. Indent the center with your thumb and press a little of stuffing mixture into this.
Fold the sides over carefully and reshape into a smooth half flat round shape. Repeat with the remaining mince. Heat a heavy based frying pan and add just enough oil to cover the surface. Add 3-4 kebabs at a time and fry on low heat to a crisp golden color on both sides.








Mutton Biryani:

Ingredients:

• 1/2 kg Mutton
• 2 Cups basmati rice
• Few flakes garlic
• 3 tsp Coriander powder
• Dried coconut
• 1 Inch stick cinnamon
• 3 Green chillies
• 1 tsp Chilli powder
• 1 Cup onion
• 1 Inch piece ginger
• 1 tsp Poppy seeds
• 3 Cloves, peppercorns and cardamoms
• 1 Cup curd
• 1/2 Cup onion
• 2 Bay leaf
• 8 tbsp Fat
• Salt to taste
Method:
• Clean the meat and cut into pieces.
• Soak the meat in curd.
• Roast cardamom, cinnamon, peppercorns and powder cloves. Make powder.
• Grind ginger, red chillies, green chillies, half the onions, garlic and copra.
• Now heat fat in a pan. Add chopped onions and ground spices.
• Fry until onions turn golden brown.
• Now add meat and fry well. Add poppy seed powder.
• Add salt and remaining curd. Cook till meat becomes tender.
• Add powdered spices to it and remove from the flame.
• Chop remaining onions. Fry them in fat in a separate pan.
• Add cloves and bay leaf.
• Fry for few minutes and add rice. Fry for another few minutes.
• Put salt to taste and make the quantity of water double.
• Remove from the flame when rice gets cooked and no moisture is left.
• Arrange a part of cooked rice in a pan and sprinkle saffron water over it.
• Place the meat over it and cover with rice layer once again.
• Garnish with fried onions and nuts.
• Mutton Biryani is ready.

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Old 10-21-2010, 11:28 AM   #9 (permalink)
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Default Re: 2010-2011 Bakra Eid - Eid-ul-uzha-adha k Pakwaan

Bihari Kabab:

Ingredients:

2.00 kilograms beef pasanda (thin sliced)
2.00 teaspoons coriander powder
2.00 teaspoon red pepper powder
2.00 teaspoons garam masala powder
2.00 medium onions paste
4.00 tablespoon mustard oil
1.00 cup yogurt
2.00 medium onion sliced
0.00 As per taste salt
1.00 scopes papaya (raw ) ground
Method:
When you buy Pasandas get them thin sliced about 2- 3inches wide 4 inches in length.

Two medium onions that you have sliced should be fried brown and crushed by hand. Now mix well all the above ingredients and the beef with your hand.leave to marinate for about 6-8 hrs in the fridge.

Then put the meat in the skewers( folded in layers). Close held together.put the meat over heated charcoal turning it regularly till meat is barbecued from all the sides.

Serve it hot with paratha and raita.





Grilled Kebabs:

Ingredients:

Mutton or beef minced 1kg
Red chili powder 1tsp
Pounded chili 1/2 tsp
Whole spices powder 1/2tsp
Pepri powder 1/2tsp
Kebab cheni 1/2tsp
Bread 2slices
Cumin seed powder 1tbsp (roasted)
Green chilies 6-8
Ginger garlic paste 2tbsp
Onions grind 1small
Raw papaya (skinned & grind) 2tbsp
Lemon 1
Salt to taste
Oil
Method:
1. Mix all ingredients & marinate for 1/2 hour in refrigerator.
2. Make oval flat or any shape and grill them one by one.
3. Oil with brush and turn till tenderize.
4. SERVE HOT WITH NAN/PARATHA AND CHUTNI.








Mutton Chilli Fry:

Ingredients:

Mutton 1 1/2 lb
Turmeric powder 1 tsp
Dry red chillies 20
Coriander seeds 3 tbsp
Garlic cloves 20
Sour curd 1/2 pint
Onions 4
Juice 1 ripe lemon
Cardamoms 6
Ghee 6 tbsp
Cloves 6
Cinnamon 2 sticks
Coriander leaves 1 small bunch
Ginger 4 inch piece
Salt to taste
Method:
1. Wash and cut up the meat into 2-inch cubes.
2. Slice the onions into thin long pieces.
3. Finely slice ginger and garlic separately.
4. Heat a tsp of ghee on a tava and roast the chilies till dark in color.
5. Fry the coriander seeds, garlic and ginger separately in the same way, using just 1 tsp ghee for each ingredient.
6. Keep these fried spices aside.
7. In a large saucepan, heat the remaining ghee and fry the onions till golden brown and crisp, drain and keep aside.
8. Now add the cloves, cardamoms and cinnamon to the ghee and fry, put in the mutton and turmeric powder and salt.
9. Cover and cook till the meat is half cooked.
10. Pour a little water on the lid of the saucepan while cooking to avoid the meat sticking to the bottom.
11. Use a saucepan with a plate shaped lid.
12. Add cord and remaining spices. Mix and cook on a low heat till meat is tender.
13. If necessary, add a cup of warm water, just before serving mix in the lemon juice and fried onion slices.
14. Serve garnished with chopped coriander leaves.









Brain Masala:

Ingredients:

Brain (Beef/mutton), boiled with 1/4 tsp turmeric 1/2 kg
Ginger/garlic, julienne cut 1/2 tsp
Onion, thinly chopped 1
Tomato, chopped 2
Oil 1/2 cup
Cumin powder 1/2 tsp
Fenugreek seeds 6-5
Salt to taste
Red chilli powder 1 tsp
Turmeric 1/2 tsp
Yoghurt 1/4 cup
Green chillies 3-4
Garam masala powder 1/2 tsp
Coriander, chopped 2 tbsps
Ginger/garlic paste 1 tbsp
Method:
1. Heat oil, add fenugreek seeds, onions and fry till becomes transparent.
2. Add ginger/garlic paste fry well.
3. Then add tomatoes and fry.
4. Now add all the seasoning and yoghurt, fry well when oil comes on top add brain, mix well.
5. Add thinly chopped chillies, cook for 5-6 minutes.
6. Dish out, garnish with green chillies, lemon, coriander, julienne ginger and garlic and serve.

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