Afghani Karahi

Afghani Karahi

Ingredients

Chicken: 1 ½ kg (make pieces)

Ginger paste: 1 tbsp

Garlic paste: 1 tbsp

Black pepper powder: 1 tsp

Onions: (cut into cubes) 2 only

Green chilies : (cut into the strips) 8 only

Lemon: 3

White vinegar: 2 tbsp

Salt: to taste

Capsicum (cut into small pieces) 1 only

Garlic (whole) 6 cloves (cut each into half)

Yogurt   :  1 cup

Cooking Oil:  2 cups

Cooking Directions

Rub salt on chicken then wash it.

Now marinate chicken with above ingredients for half an hour.

In a wok heat oil and place in it the marinated chicken with a cup of water and cook on medium flame.

When water dries up and chicken is tender, stir-fry with a wooden spoon.

In a pan heat oil and brown onion in it.

Pour this brown onion and oil in chicken wok to give ‘Baghar’.

This chicken Karahi is eaten with ‘Til’ (sesame) naan.

CHICKEN BIRIYANI

Biryani is a very famous dish all over the world. It is purely a Mughal dish. Biryani was first created by Mughals to serve food for the army. "This is a delicious Pakistani/Indian rice dish which is often reserved for very special occasions such as weddings, parties, or holidays such as Ramadan. It has a lengthy preparation, but the work is definitely worth it. For biryani, always use long grain rice. Basmati rice with its thin, fine grains is the ideal variety to use. Ghee is butter that has been slowly melted so that the milk solids and golden liquid have been separated and can be used in place of vegetable oil to yield a more authentic taste."

Ingredients:

Chicken - 1 kg

Yogurt - 31/2 cups

Onions - 6 large

Ginger Garlic Paste - 4 tbsp

Saffron Threads - a pinch

Lemon Juice - 2 tbsp

Rice - 1 kg

Garam Masala - 2 tbsp

Tandoori Chicken Masala - 1 tbsp

Green Cardamoms - 6

Black Cardamoms - 2

Cloves - 6

Cinnamon (Dalchini) - 3"

Fresh Mint Leaves - a cupful

Fresh Coriander Leaves - 1/2 a cup

Bay Leaves - 4/5 to spread on the bottom of pan

Red Color - 1/2 tsp

Method:

Grind the cloves, cinnamon and cardamoms into fine powder and keep aside.

Heat around 3 tbsp oil in a pressure cooker and add all the finely sliced onions. Fry until they turn light brown. Then remove 1/3 rd quantity and keep aside.

Marinate chicken with yogurt, ginger garlic paste, salt, red color, garam masala 1 tbsp, tandoori chicken masala, lime juice and also 1/3rd fried onions kept aside.

Now, add the marinated chicken to the remaining onions in the pressure cooker and cook while mixing often. Add mint leaves and coriander leaves.

After checking for salt and masalas, pressure cook chicken until tender. Take care not to add too much water before pressure cooking as the curds will leave water. If necessary, add very little. Soak saffron threads in lime juice.

Meanwhile, keep around 12 cups of water ( 1 kg = 4 cups rice That means, 8 cups water + 4 cups water extra as we will be straining it away) for boiling in a heavy and flat-bottomed container.

To the boiling water, add salt, some mint leaves, coriander leaves and 2 small cardamoms. When water starts boiling, add rice and let it cook until 3/4ths done.

 Now, strain the rice and in the same container, spread bay leaves in the center. (This gives the taste of bay leaves to the rice, and also avoids the rice from burning and sticking to the bottom. Also sprinkle some oil on the bottom of container.

Now, spread a layer of rice. Over the rice, sprinkle 2 generous pinches of garam masala and a tsp of oil/ghee. Then add a layer of chicken.

 Then add a layer of rice as above, along with the masala. Repeat until there are 4 layers. Now cover the container with a wet cotton cloth and add the lid over it. Put on flame, for 5 mins on high and then simmer. To add more weight and give the rice better steam, you may place the hot strained water in a container over the rice lid. IN around 20 minutes, biryani is ready to be served with raita. For raita, take yogurt, salt, add finely cut onions, green chillies, coriander leaves and tomato and whip briskly until the flavours intermingle.

Sindhi mutton

Ingredients

Fresh mutton:  1 kg

Onions:  3 large (sliced)

Yoghurt:  1/2 cup

Tomatoes:  3 (chopped)

Turmeric powder:  1 tsp.

Red chilli powder: 2 tsps.

Coriander powder: 2 tsps.

Garam masala powder: 1 tsp.

Whole garam masalas: 1 tsp.

Green cardamoms.... 2-3

Garlic crushed: 1 medium size

Ginger crushed: 2 tsp.

Salt: as required

Cooking oil: 5-6 tbsp.

Saffron: few strands

Coriander leaves chopped: small bunch

Green chillies. 1-2 (Chopped)

Half-cut lemon: for garnishing

Preparation

Marinate the mutton with curds, salt, turmeric powder, saffron, coriander powder and chilli powder. Keep aside for an hour.

Heat 3 to 4 tbsp of oil in a non-stick cooking vessel. Add all the whole garam masalas and chopped onions. Cook until the onions become slightly brown. Now add crushed garlic and ginger and cook for an additional minute. Then add the marinated mutton and sauté on full gas for about 10 minutes. Now cover the vessel and allow the mutton to cook on slow gas.

Heat 1 tbsp of cooking oil in a frying pan. Add finely chopped tomatoes and cook until it becomes thick paste. Add this to the mutton.

Heat 1 tbsp of cooking oil in another frying pan. Add chopped one onion and cardamom seeds. Cook until the onion become brown. Grind this into a paste and add this to the mutton. Cook the mutton until it becomes tender.

Garnish the mutton with fresh coriander leaves, green chillies and lemon and serve hot with rice, bread, tandoori roti and Nan.

Peanut Butter Oatmeal Cookies

Wholesome oats and yummy peanut butter combine to make one delicious cookies.

                                                                                               

Ingredient

1/2 cup peanut butter
1/2 cup butter

1 egg
1 pinch of salt
1 cup brown sugar
1/2 tsp. vanilla
3/4 cup all-purpose flour

1/2 tsp. baking soda
3/4 cup rolled oats
1/2 cup chocolate chips or raisins

Instructions

Cream butter and peanut butter. Add brown sugar, egg and vanilla. Beat until smooth. Add flour and baking soda; mix. Add oats and chocolate chips; mix. Roll spoonful of dough into balls and flatten with a fork. Bake for 10-12 minutes at 350F (180 degrees C). Remove to wire racks to cool. Store in an airtight container. 

Health Benefits of Figs or Anjeer

Fig (Anjeer) benefits

Dried fig is inverted flower and seeds are the fruit actually.

Figs paste is good replacement for sugar; processed figs are used for making pie, pudding, cakes jam, jellies, and preserves.

Fig (fruit latex) is used as source of calcium, iron, copper, zinc, potassium, vitamin A (vit. A is 30% less in dried fig), vitamin B complex, vitamin C, vitamin D and fiber. Fig has nutritive, diuretic, expectorant and laxative effects and is used in constipation, indigestion, piles, diabetes (fig leaves have anti-diabetic properties), cough, bronchitis, asthma, sexual weakness and weight gain after illness (soak 3 figs in milk overnight and eat them in morning enhances sexual power and weight).

fig

Adults need 1200mg calcium a day while ½ cup serving dried fig (121mg) provide 12% of daily needs which is almost the same as provided by 1 cup of unpacked cottage cheese.  Potassium mineral maintains body fluid balance and helps in lowering blood pressure. Potassium daily need is 4700mg a day from natural foods while half cup serving provides 507mg which is 10% of daily needs. Iron needs for women’s between 19-50 years age is 18mg a day while adults above 51 years need 8mg a day while ½ cup serving provides 1.5mg of iron which helps in oxygen transport through blood. Insoluble fiber adds bulk to stool and improves bowel function. Adult women need 25g while man needs 35g fiber per day.

fig

 Weight loss and constipation prevention: 3 fig servings contain 5 grams of fiber which helps in healthy bowl    function and prevents constipation. Fiber helps to reduce weight and is good for obese people.

Prevention from coronary heart disease, cholesterol, colon cancer and post-menopausal breast cancer: 1/2cup serving of dried figs contain 7.3g of fiber, Soluble fiber in fig(pectin, gives protection against breast cancer, slows digestion and blood sugar control and helps lower blood cholesterol levels), mops cholesterol globules and cancer causing substances when moves through the digestive system while dried fig contains phenol, omega 3 and 6.these fatty acids reduce the risk of coronary heart disease.

dry fig

In delayed periods: Filtered extract of boiled fig roots if used for few weeks, returns the cycle to normal.

In urinary stones and dysuria: Using two ounces of extract of fig boiled in water(57ml) twice daily sets right urinary disorders and melts small stones.

Hyper acidity: Burnt ash of fig fruit is highly alkaline in nature and teaspoonful is used before meal to counter hyperacidity.

In worm infestation:  Enzyme ficin in fig latex has anthelmintic activity and is useful especially against ascaris and tricharus type worm infestation.

Sore throats:  High mucilage content in fig heals sore throats.

Bittersweet Chocolate-Orange Fondue

Ingredients

8 Calimyrna figs (dried)

6 apricot halves (dried)

8 dates (dried)

1 orange peel (white pith removed cut into sections)

1 Kiwi fruit (peeled, each cut into 4 rounds)

2 bananas (cut into 12 rounds)

1 mango (cut into 1 inch pieces)

1 pear (Cut the pear into bite size pieces)

7 strawberries (hulled)

Angel food cake (or pound cake)

3 tbsps grand Marnier liqueur or other orange liqueur

1/3 cup heavy whipping cream

8 Oz bittersweet (not unsweetened) or semisweet chocolate, finely chopped

1 and half teaspoon (packed) grated orange peel

Instructions

Bring whipping cream and grated orange peel to simmer in heavy medium saucepan. Reduce heat to low. Add one tablespoon Grand Marnier and chopped chocolate; whisk until mixture is smooth. Remove fondue from heat and blend in remaining two tablespoons Grand Marnier.

Transfer fondue to fondue pot. Place over candle or Canned Heat burner. Serve with cake pieces and fruit for dipping.