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Sunday, December 29, 2013

Make Your Own Detox Drink

Make Your Own Detox Drink for Daily Enjoyment & Cleansing
Whether you’re just trying to steer clear of the sugary drinks, or aim to really help your body flush out any toxins lurking in your system, this refreshing blend of foods and flavors will satisfy your tastebuds needs.
Included: Watermelon/cucumber, lemon/lime, mint leaves, and water.

Why Watermelon (or cucumber): Watermelon helps the body flush out toxins because it contains the organic compound citrulline, which is an amino acid that has been shown to help the liver and kidneys filter and get rid of ammonia. Ammonia comes in external forms, but is also a by-product of the proteins our bodies are burning up constantly for energy, and it’s quite damaging to our cells. Cucumber also contains citrulline, but not as much as watermelon. Watermelon may also just give the liver an overall boost.


Why water: H20 is just plain good for us, but it’s thought that it helps flush nasty toxins and waste through our system, giving organs like the liver and kidney an easier time doing their job.

Why lemon (or lime): Lemon or lime juice helps stimulate and regulate the digestive track (which is why it’s so helpful with constipation, heartburn and gas), stimulates bile production, and thins out bile, which allows it to flow more freely. Bile is produced by the liver and ends up in the small intestine to break down lipids (fats) that we’ve consumed.



Why mint leaves: Mint leaves are a nice refreshing flavor to add to your drink. On top of that, it can help you digest more effectively, improving the flow of bile from the liver, to the gallbladder, to the small intestine, where it breaks down dietary fats. Mint also helps relax cramped up stomach muscles.


You will need…

-1-2 liters’ of water, depending on how strong you want it to taste
-Part of 1 watermelon or 1 cucumber
-1 lemon or lime
-A handful of fresh mint leaves (approximately 10-13)

-Ice cubes


Directions


Slice up a good amount of watermelon into cubes, rind and all, and put them into a jug or pitcher. Cut 1 juicy lime into wedges and toss in with the watermelon. Add a handful of fresh, fragrant, mint leaves and pour in 2 liters of cool water, filling the jug all the way to the top. Let this sit overnight in the fridge and let all the yummy flavors steep and infuse the water. When you want to drink it, put in a generous helping of ice cubes, pour, and enjoy daily.

Watermelon & mint
Cucumber & lemon.
Flavor Tips

• Try substituting a lemon for the lime, cucumber for the watermelon, or a combination of all of them.

• Pour water in first and then add the ingredients. I feel like there’s more of a burst of flavor when the water gets poured in and everything swirls around, but there’s something to be said for letting it gently infuse itself as well (the water tends to stay a bit clearer as well.)

• Don’t add ice to the entire jug, and leave it on a cup-by-cup basis. If you plan on drinking it over time, this can help prevent it from getting diluted as the ice melts.

• Start with 2 liters’ of water steeping overnight, and then experiment with longer/shorter times and more or less water.

• Squeeze in the juice of 1 lime and/or lemon and then slice up another and add that to give it a little extra citrus kick.


• This isn’t for flavor, but this drink looks mighty appealing in a glass pitcher on a hot summer day.

DIY Detox Drink

We all have different tastes and preferences, and like to mix things up every once in a while too. Experiment by trying out various ingredients, amounts, and methods (like blending, or boiling into a tea, or infusing into water, etc.) Below is a list of foods that have been shown to help boost your built-in detox system (namely liver, G.I., and kidney function.) If possible, always buy organic to avoid chemical ingredients or pesticides.

Cruciferous vegetables & leafy greens: This group includes a lot of veggie superheroes, and is why you see so many “green” detox drinks or smoothies. Included are broccoli, brussel sprouts, cauliflower, cabbage, lettuce, bok choy, and spinach. Broccoli and co. increases the amount of glucosinolate (organic compounds) in our body, which in turn help create enzymes that help our body’s breakdown and digest things. Leafy greens like lettuce and bok choy have the ability to neutralize metals, chemicals, and pesticides that find their way into our systems.

Avocado: Avocados can help your body produce an antioxidant, glutathione, which our liver needs to do its job and filter properly.

Grapefruit: High in antioxidants and vitamin C, grapefruit or grapefruit juice also aids the liver in flushing carcinogens (things linked to causing cancer, like stuff in cigarettes and tobacco, as well as some pre-prepared foods) and possibly pesticides out of the body.

Beets: The systems in the body all work together, and for various reasons beets seem to be helpful to more than one major organ. However, they’ve shown themselves to be particularly helpful when it comes to aiding the liver in detoxification.


If it’s chilly, try making some detox tea to keep you warm and healthy, or mix up an icy cool drink in hot weather. Play around with what you like and keep in mind things you know are good for your body’s own detox system-not things that claim to be a miracle detox system all on their own.
sources: Claire Goodall

What Worcestershire Sauce Is made Of

What Worcestershire Sauce Is made Of


Food Fact: Worcestershire sauce is made of dissolved fish. The world renowned English sauce is made with liquified anchovies. The anchovies are soaked in until they are totally melted down. This includes the bones and all!

Inventor Of The Popsicle

Inventor Of The Popsicle


Food Fact: The Popsicle was invented by an 11 year old (Frank Epperson) who kept it secret for 18 years.

Fortune Cookies Were Invented In Japan

Fortune Cookies Were Invented In Japan

Food Fact: fortune cookies were invented in Japan, not China or America. The commonly held notion that they were invented in China typically comes from the fact that they are primarily served in Americanized Chinese restaurants. However, you will not find fortune cookies in actual Chinese restaurants, nor will you find historical records of a similar food item in China. Fortune cookies were actually invented in Japan. Researcher, Yasuko Nakamachi, encountered a fortune cookie-shaped cracker, called a Tsujiura Senbei, made by hand in a family bakery (Sohonke Hogyokudo), near a Shinto shrine outside of Kyoto, Japan. This “cracker”, not only looked like a fortune cookie, it also contained a fortune, called an “omikuji” (fortune slip), and was traditionally sold in shrines and temples. One of the earliest documented definitive references can be found in an 1878 image of an apprentice baker making these fortune cookies in a bakery. 

Drying Fresh Herbs

Drying Fresh Herbs


Buying and using fresh herbs is great! But what do you do when you can’t use them all while they’re still fresh?


You dry them in the microwave. Yup, you read right! Simply wrap the herbs in a paper towel, heat on high for 1-2 minutes until the herbs are dry and brittle. Then crush and store them in little Ziploc bags or jars.

Honey For Your Cough

Honey For Your Cough


Food Fact: Honey works extremely well as a cough suppressant.  In one study, children with respiratory tract infections were given two teaspoons of raw honey directly before going to bed.  Another group were given recommended doses of dextromethorphan, which is a common cough suppressant.  The children who were given the honey showed marked signs of decreased coughing in the night, which matched almost perfectly the decreased coughing in the children who were given dextromethorphan.  So if you don’t have any cough medicine around, honey seems to be a good natural alternative to synthesized medicine in this case.

Marshmallows Were Originally Made From The Marshmallow Plant

Marshmallows Were Originally Made From The Marshmallow Plant


Food Fact: Marshmallows date back to as early as 2000 BC and were considered a delicacy deemed worthy only for gods and royalty. During those times, Egyptians made individual marshmallows by hand by extracting sap from a mallow plant and mixing it with nuts and honey. This delicious sweet developed a new form when, in the 1800s, candy makers in France took the sap from marshmallow plants and combined it with egg whites and sugar. The mixture was whipped by hand and took the form of the marshmallow we all know today. Later, candy makers replaced the sap taken from the marshmallow plant with gelatin, which enabled the marshmallow mixture to maintain its form and reduced the labor intensive process of extracting the sap from the mallow plant. The gelatin was combined with corn syrup, starch, sugar, gelatin, and water to create the fluffy texture of the marshmallow. 

How To Keep That Aroma Fresh

How To Keep That Aroma Fresh


Never put citrus fruits or tomatoes in the fridge.  The low temperatures degrade the aroma and flavor of these persnickety fruits.

Spicy Foods to Clear a Stuffed Up Nose

Spicy Foods to Clear a Stuffed Up Nose

Food Fact: A good way to clear a stuffed up nose is to eat spicy foods.  The capsaicin that causes the hot sensation on your tongue also has the same type of effect on the mucous membranes in your nose, causing them to become inflamed and overactive, resulting in your nose running.  It can also cause your eyes to water, which further accelerates the process of clearing out your nose as some of the tears drain into your sinuses.

Keep The Eggs From Cracking

Keep The Eggs From Cracking

When boiling eggs, add a pinch of salt to keep the shells from cracking.

Largest Item on a Menu- Stuffed Camel

Largest Item on a Menu- Stuffed Camel

Food Fact: The largest item on a menu in the world is whole camel which is often stuffed with a lamb which has been stuffed with chickens which has been stuffed with fish or eggs;  the whole lot also tends to have rice and other fixings mixed in at each stuffing stage. As you might expect, cooking this particular menu item is no easy culinary act andit’s hard to get an invitation to such events as dinner parties with a Sheik, where it is occasionally served. One of the most popular variations of this dish is in the cookbook  ‘International Cuisine’, 1983. It said this recipe is prepared by precooking the stuffing: peel hard boiled eggs, cook fluffy rice and mix it with fried nuts. This stuffing goes into boiled chickens which together with more rice go into a lamb(which is also precooked.) Finally, the whole camel should is stuffed with the stuffed lamb and even more rice, wrapped in palm leaves and broiled until brown over large charcoal pit 3 feet in depth and served with rice. It takes about 20 to 24 hours to cook the stuffed camel and it can feed as many as 80 people. 

Simple Cupcake Holder

Simple Cupcake Holder


You can transport your cupcakes easily, by cutting several X’s in the lid, to that box you have sitting in your closet.

Food-Fact-Alcohol-Does-Not-Cook-Out-of-Food-

Food-Fact-Alcohol-Does-Not-Cook-Out-of-Food


Food Fact: The myth that alcohol does all cook out stems from the fact that alcohol has a much lower boiling point temperature (173° F / 78.5° C) than water (212° F / 100° C).  Thus, if the temperature is above 78.5° C, then the alcohol should boil off, right? A group of researchers in 1992 at the U.S. Department of Agriculture, the University of Idaho, and Washington State University decided to find out. In the end, what they discovered was that the “alcohol cooks out” assumption didn’t turn out to be correct for the vast majority of ways most people prepare food with alcohol.  In their study, they used a variety of recipes with various sources of alcohol and a variety of preparation types, including simmering, baking, flaming, refrigerating over night, etc.  What they found was that the amount of alcohol remaining after cooking was in the range of 4%-85%. There will always be some alcohol remaining as long as there is still any kind of moisture in whatever you are cooking.   The reason behind this is that the alcohol binds with water and forms an azeotrope (mixture of two or more compounds where the ratio cannot be changed by simple distillation).  So as you boil the azeotrope, the ratio of alcohol in the compound stays the same throughout the boiling process.   So you will always retain some alcohol, unless you boil off all the liquid.

For more Amazing Facts & Articles visit TodayIFoundOut.com

Keep Your Apple Slices From Browning

Keep Your Apple Slices From Browning


Stop your child’s apple from browning in his or her lunch by simply putting a rubber band around the cut slices.

Kentucky hot wings

Kentucky hot wings


Ingredients
Chicken wings ½ kg
Salt, pepper, paprika 1 tsp each
Chili garlic sauce 2tbsp
Hot sauce 1 tbsp
Self raising flour 1 to 1 ½ cup
Ingredients for batter
Flour 4 tbsp
Corn flour 2 tbsp
Baking powder ½ tsp
Salt, white pepper paprika ½ tsp each
Chili sauce 1tbsp
Cold water to make batter
Method
Marinate chicken wings with salt, pepper, paprika, chili garlic sauce, hot sauce for 30 minutes, dip wings in prepared batter, and roll in self raising flour, deep fry on medium flame for 15 minutes. Serve hot.

Friday, December 27, 2013

Lahori Tawa Fried Fish

Lahori Tawa Fried Fish



Ingredients:
Surmai or Rohu Fish – ½ kg
Lemon juice – 3 tbsp
Red crushed chilli – 2 tsp
Ginger garlic paste – 2 tsp
Salt – ½ tsp
Turmeric powder – ¼ tsp
Carom seeds – ¼ tsp
Dry coriander seeds – 1 tsp
Fried cumin seeds – 1 tsp
Chat masala – ½ tsp
Gram flour – 2 tbsp
 Method:
Wash fish with lemon and salt, pat dry. Then take a bowl, add lemon juice, red crushed chili, salt, ginger garlic paste, turmeric powder, carom seeds, dry coriander, cumin seeds, chat masala and gram flour, mix well and apply on fish, leave for 1 or 2 hours. Then fry on skillet until golden and crispy. When it’s done, sprinkle chat masala and serve.



Lahori Fish - Fish in a Crispy Fried Batter Recipe

Lahori Fish - Fish in a Crispy Fried Batter Recipe
Ingredients
 Tilapia fillet 1 Pound, cleaned, cut into bite size chunks (or any other fish)
 Salt To Taste
 Lime 1⁄2 Medium, juiced
 Oil 2 Cup (32 tbs) (For deep frying)
FOR THE BATTER
 Gram flour 3⁄4 Cup (12 tbs)
 Rice flour 1⁄4 Cup (4 tbs)
 Water 1⁄2 Cup (8 tbs) (as required)
 Ginger paste 1 Tablespoon
 Garlic paste 1 Tablespoon
 Turmeric powder 1⁄2 Teaspoon
 Cumin powder 1 Teaspoon
 Coriander powder 1 Teaspoon
 Red chili powder 1 Teaspoon
 Carom seeds 1⁄2 Teaspoon
 Red chili flakes 3 Teaspoon
 Cumin seeds 1 Teaspoon
 Coriander seeds 3 Teaspoon
 Chaat masala 3 Teaspoon, divided
 Dried fenugreek leaves 1⁄2 Teaspoon
 Salt To Taste

Directions
GETTING READY 
1. In a bowl put the fish chunks. add salt and lime juice. Mix well and let it sit for at least 15 minutes. 

MAKING 
2. In another bowl add gram flour and rice flour, mix well. Add little water and whisk into a batter. Put the ginger and garlic paste and mix well. Add little more water and mix well till incorporated. 
3. Season with turmeric, cumin, red chili and coriander powders, mix well. Add the carom seeds while rubbing it between the palms. Add red chili flakes, cumin seeds, coriander seeds, 2 teaspoons of chaat masala and dried fenugreek leaves. Mix well till all are well combined. Pour little water and mix again to form a runny batter. 
4. Heat the oil in a deep frying pan till hot (test by putting a few drops of the batter). 
5. Just before making, add a pinch of salt to the batter and mix well (the fish is already marinated in salt, add accordingly). Dip the fish chunks in the batter and put it in the hot oil. Fry till golden brown and crisp and transfer on to paper towel to drain off excess oil. 

SERVING 
6. In a serving platter, arrange the Lahori fish. Sprinkle with remaining chaat masala and serve hot with any dip of choice. 

TIPS 
This can be served as snack or main dish also. Just cut the fish fillet according to the type of course it is being served for.


How to Make Mazedar Fish Pakora

How to Make Mazedar Fish Pakora



Mazedar Fish Pakora
Ingredients:
Boneless fish – ½ kg (cut in slices)
Lemon juice – 3 tbsp
Red chili powder – ½ tbsp
Coram seeds – ½ tsp
Salt – ½ tbsp
Ginger garlic paste – 2 tsp
Method:
Apply salt and lemon on fish. Then wash and pat dry. In a bowl, add fish, lemon juice, red chili, ginger garlic and salt, then mix. Leave for 10 to 15 minutes. Make a gram flour batter. Dip marinated fish in gram flour batter, and deep-fry in medium hot oil until half done. Take it out of the oil and wrap in kitchen towel. Slightly press, and this way, the excess water will come out of the fish, and deep-fry it again until gold and crispy. Serve with ketchup or tamarind sauce.
Ingredients for batter:
Gram flour – 250g
Dry coriander seeds – ½ tbsp (fried and crushed)
Salt – to taste
Black pepper – ½ tsp
Red chili powder – 1 tsp
Egg – 1
Fresh coriander – 1 tbsp
Coram seeds – 1 pinch
Ginger garlic paste – ½ tsp
Pomegranate seeds – ½ tbsp (crushed)
Method:
Mix all above ingredients with gram flour. Make medium thick batter with the help of water.



Potato Picnic Salad

Potato Picnic Salad



INGREDIENTS

20 very small red-skinned potatoes (about 1 lb)
3 eggs
½ cup frozen peas, thawed
3 Tbsp chopped fresh dill
3 Tbsp chopped red onion
½ cup mayonnaise
1 tsp prepared horseradish
1 tsp yellow mustard
1 tsp sugar
½ tsp salt
¼ tsp black pepper

DIRECTIONS

In a pot of boiling, salted water, cook potatoes 20 minutes, or until tender. In a second pot, simmer eggs 15 minutes.

Drain potatoes. Peel and chop into 1½-inch pieces. Drain eggs. Peel under cold running water. Quarter and add to salad. Add peas, 2 Tbsp dill, and red onion.

In a small bowl, combine mayonnaise, horseradish, mustard, sugar, salt, and pepper. Gently toss dressing with salad. Spoon into serving bowl. Sprinkle with remaining dill. Before serving, taste; add extra salt and pepper, if desired.

Nutella Hot Chocolate

Nutella Hot Chocolate


Ingredients
Nutella 2 tbsp
Milk 1 cup
Marshmallows as required
Method
In a saucepan, pour about 1/4 cup of the milk and 2 spoonfuls of Nutella. Put the stove on medium-low heat.
Whisk the milk and Nutella together in the saucepan until it's blended.
Slowly pour the rest of the milk (3/4 cup) into the saucepan. Stir until it becomes hot & frothy.
Turn off the stove. Carefully pour the mixture into a cup or mug.
Add marshmallows as you please.

Eggless Pineapple Upside Down Cake

Eggless Pineapple Upside Down Cake


Ingredients
Pineapple Slices (canned) – 6
Sugar for caramelisation – 5-6 tbsp
Water – 1 tbsp
Butter – 100g, softened
Milkmaid (Sweetened Condensed Milk) – 1 tin (400g)
Plain Flour (Maida) – 2 cup
Baking Powder – 1 tsp
Soda Bicarbonate – 1 tsp
Aerated soda – ¾ cup or (club soda/fizzy water/sparkling water)
Pineapple Essence – ½ tsp
For Garnishing
Cherries – few
Instructions
Preheat the oven at 180Âș C/ 350 F/ 155Âș C (for fan assisted oven), 10 mins before baking. Grease a 9” round cake tin with butter. Arrange the pineapple slices at the base of the tin. Add water to sugar & heat it in a pan till it melts and becomes brown. Pour hot caramel onto the pineapple slices and leave aside. Add Milkmaid to the softened butter and beat well. Add pineapple essence to this & mix well. Sieve together flour, baking powder and soda bicarbonate. Keep aside. Add flour & soda to the Milkmaid mixture, alternatively, starting & ending with the flour. Repeat the process till the flour & soda is used completely. Pour batter into the prepared cake tin and bake at 180Âș C for 35 to 40 minutes in the preheated oven. Remove from oven, loosen sides of cake using a knife and immediately turn onto a plate.
Notes
 Do not allow Pineapple upside-down cake to cool before removing from the tin.The caramelized sugar hardens and results in the cake sticking to the tin . The cake batter should be used for baking immediately after mixing the ingredients. If the batter is allow to stand, it loses its lightness.
 Storage:
 I stored the cake in refrigerator for upto 4 days.
source: Nestle Milkmaid


Starbucks Pumpkin Spice Latte Copycat {includes syrup recipe}

Starbucks Pumpkin Spice Latte Copycat {includes syrup recipe}

Pumpkin Spice Latte Recipe
Ingredients:
milk
espresso
Starbucks pumpkin spice syrup (recipe below)
Directions:
1. Add pumpkin spice syrup to the bottom of your mug.
2. Steam your milk. Pour a little milk into your mug and stir to combine with syrup.
3. Pull a shot or two (depending) and immediately add to your milk/syrup.
4. Top with the rest of your steamed milk and froth. Stir together. Enjoy!

                               Starbucks Pumpkin Spice Syrup

Ingredients:
1 1/2 cups water
1 1/2 cups superfine sugar
4 cinnamon sticks
1/2 tsp ground cloves
1/2 tsp ground ginger
1 tsp ground nutmeg
2 tablespoons pumpkin puree
Recipe:
Combine the water and sugar in a saucepan.
Simmer over medium heat, stirring occasionally, until the sugar dissolves.
Add the spices and the pumpkin and continue to simmer for about 8 minutes, stirring frequently. Do not boil.
Remove from heat and strain the syrup through cheesecloth, tea towel, or strainer. Depending on the type of strainer you use, you may need to strain the syrup twice.
Allow the syrup to cool, then refrigerate the syrup in a tightly closed jar for up to a month.


Homemade Cinnamon Coffee

Homemade Cinnamon Coffee



Ingredients:

10 cups of water
3 whole cinnamon sticks
3 heaping teaspoons brown sugar
1 cup ground coffee (unflavored)
1 teaspoon cinnamon
whipped cream (optional)

Directions

1. Pour 10 cups of water into your drip coffee machine. 

2. Put 4 whole cinnamon sticks and 3 heaping teaspoons brown sugar into the glass pot. 

3. Put 1 cup ground coffee and 1 teaspoon cinnamon into the brew basket. Brew and stir it well. (the longer it sits, the better it gets!)



Cinnamon Mocha Coffee

Cinnamon Mocha Coffee

Ingredients
1/3 cup ground coffee (not instant coffee granules)
3/4 teaspoon ground cinnamon
1 cup 2% milk
2 to 3 tablespoons sugar
2 tablespoons baking cocoa
1 teaspoon vanilla extract
4 cinnamon sticks, optional
Whipped cream, optional
Directions
In a coffeemaker basket, combine the coffee and ground cinnamon. Prepare 4 cups brewed coffee according to manufacturer's directions.
Meanwhile, combine the milk, sugar, cocoa and vanilla in a saucepan. Cook over medium-low heat for 5-7 minutes or until small bubbles appear on the sides of the pan, stirring occasionally (do not boil). Pour hot milk mixture into four coffee cups, then add cinnamon-flavored coffee. Garnish with cinnamon sticks and whipped cream if desired.

Mocha Coffee

Mocha Coffee

Ingredients:
Evaporated milk 14 oz (1 can)
Strong coffee 2 cups
Hot water 1 cup
Cocoa powder ½ cup
Sugar ½ cup
Method:
In a saucepan, mix the cocoa powder and sugar. Add the hot water and whisk lightly until smooth. Heat gently for 2 minutes until the mixture turns thick, stirring constantly. Add the evaporated milk and the coffee. Heat to just boiling, beat, then serve.

Thursday, December 26, 2013

Baked Chicken Pulao

Baked Chicken Pulao



2 cups basmati rice
Chicken legs - skin removed
2 onions chopped
1 inch piece of ginger
4 cloves of garlic
1 cinnamon stick
5 black cardamon pods
1 teaspoon turmeric
1 tablespoon garam masala
3 to 4 cups of chicken broth
Black peppercorns
2 or 3 small russet potatoes
halved or quartered
Fresh cilantro

Method
Rinse basmati rice until water runs clear.  Soak rice for 20 minutes. Drain and let rice dry in colander.

Heat oil in shallow oven proof pan. Saute onions slowly until golden brown.  Add minced garlic and ginger. (use a microplane so the garlic and ginger is more like a paste).Add the garam masala, cardamon pods, cinnamon stick, and turmeric and peppercorns.  Add the chicken and toss to coat. 

Add two cups of chicken broth, cover and simmer for 20 minutes or until chicken is almost cooked. .  Add potatoes. Cook for another 5 to 10 minutes.  Remove the chicken and potatoes, add the rice and enough
chicken broth to cover the rice by 1/2 inch.  Stir well.  Add the chicken and the potatoes back to the pan. Cover and place in a 350°F for 10  to 15 minutes. . Test a grain of rice.   Might need another five minutes.  Add a little more chicken broth if needed.

Remove from the oven, place paper towels under the lid and allow to sit for five to 10 minutes.  Sprinkle with fresh chopped cilantro and serve.

sources:thibeaultstable

Chicken Yakhni Pulao

Chicken Yakhni Pulao



Ingredients:

Fennel seeds – 2 tbsp
Dry coriander seeds – 2 tbsp
Whole garlic – 1
Onion – 1 whole
Chicken – 1/2 kg
Onion – 2 sliced
Ginger garlic paste – 2 tbsp
Potato – 3 cut in lenth wise
Green chili – 4 to 5
Tomato – 2 chopped
Yogurt – 250 gm
Garam masala powder – 1 tsp
Salt – to taste
Rice – 375 gm
Whole garam masala – 2 tbsp
Oil – 1/2 cup
Method:

Make a packet of fennel seeds and dry coriander seeds with muslin cloth.
Now take a pan, add 4 glasses of water, 1 tbsp whole garam masala, whole garlic, spice packet, whole onion and salt, cook well.
Then add chicken and cook for 5 minutes and take of off the flame.
Now in a separate pan, add oil and onions and fry until golden brown, then take it out 3/4 onion and add ginger garlic paste, fry with 1 tbsp of whole garam masala.
Then add potatoes and fry well.
Then add yogurt and fry well.
Then add chicken and garam masala powder, fry well. Then add whole green chilies, fry for 1 minute, and add 2 chopped tomatoes, salt and stock.
Cook until potatoes are tender, then add rice and cook until water dries.
Now spread fried onion on top and put on dum.
Serve with salad and raita.




Dahi Pakora

 Dahi Pakora



Mazedar Dahi pakora
Ingredients:

Gram flour – ½ kg
Potato – 2 cut in chips style
Red chili – 3 tbsp
Onion – 3
Salt – 1 tsp or to tatse
Green chili – 6
Roast dry coriander – 2 tbsp
Fresh coriander – ½ bunch
Chicken cube -1
Yogurt – 1 kg
Sugar – 3 tbsp
Mint – ½ cup chopped
Green chili – 3 chopped
Method:

Take a bowl, add gram flour, potato, green chili, dry coriander, red chili powder, fresh coriander, salt and chicken cube, mix and make a pakora batter. Leave for 10 minutes, then deep fry in medium hot oil until golden brown. Mix sugar in yogurt and serve pakoray with this yogurt, green chili and chopped mint.






How to Make Dhuwan Dahi Gosht

How to Make Dhuwan Dahi Gosht




Dhuwan Dahi Gosht 
Ingredients:

Mutton – 1 kg
Onion – 1
Salt- to taste
Ginger garlic paste – 2 tbsp
Red chilli powder – 1 tbsp
Coriander powder – 1 tsp
Green cardamoms – 6 to 8
Oil or ghee – ¾ cup

For garnishing:

Charcoal – 1
Yogurt – ½ kg (mix ½ tsp salt)
Chopped green chilli – 8 to 10
Onion – 2 cut in rings
Chopped mint – 1 bunch

Method:
First of all boil onion in ½ cup of water and then make a paste in blender.  Then add ginger garlic paste, salt, coriander powder and red chili powder, mix and add mutton in this mixture. Then take a pan, add mutton along all marination masala and 3 cups of water, cook until mutton is done and water dries. Now add crushed green cardamoms, cover for 2 to 3 minutes. Then add ghee or oil fry well. Now take a separate pan, spread half cooked mutton, then yogurt, then onion rings, then green chillies, mint, then remaining mutton, yogurt, onion rings, green chili, mint. Then on top, place burning charcoal, pour few drops oil, cover and cook on dum for 3 to 4 minutes. Or you can do all procedure in ovenproof dish, and cook in preheated oven on 180ÂșC and bake for half an hour, then lastly give smoke of charcoal. Serve with hot naan.





Dhuan dar Handi Kabab

How to Make Dhuan dar Handi Kabab: English – Urdu Recipe




Dhuan dar Handi Kabab
Ingredients:

Beef mince – ½ kg
Bread slices – 2 large
Onion – 1 paste
Egg – 1
Ginger garlic paste – 2 tbsp
Garam masala powder – 1 tsp
Fresh coriander – 2 tbsp chopped
Green chilies – 3 to 4 chopped
Fried brown Onion – grinded 2 tbsp
Red chili powder – 1 1/2 tsp
Salt – 1 tsp
Roasted and crushed cumin – 1 tsp
For garnishing:
Butter 2 tbsp
Onion rings
Tomato rings
Mint leaves

Method:

Add mince, Bread slices, onion paste, egg, ginger garlic paste, garam masala powder, fresh coriander, green chili, fried onion, salt, red chili powder and fried crushed cumin, grind well and leave for 1 for 2 hours.
Now make sausage shape kababs.
Then heat up oil in pot and place kebabs, cook on low heat until done.
When its done, give smoke of charcoal.
Garnish with onion rings, tomato rings and mint leaves, top with 2 tbsp butter.
Serve with Mint chutney or any kind of chutney.