Reshmi Kabab

Reshmi Kabab

These Kebabs are as tasty as showing in the picture. No special ingredient just simple seasonings make Reshmi Kabab soft and delicious. Serve hot with chutney.

Ingredients

Chicken boneless:  ½ kg

Spring onion:  250 gm

Egg: 1

Green chilies   : 10

Cream   : ½ cup

White pepper: 1 tsp

Salt:  1 tsp

All spice powder  :  1 tsp

Ginger, garlic paste : 1 tbsp

Raw papaya: 1 tbsp

Black pepper powder:  2 tsp

Cumin powder:  2 tsp

Cardamom powder:  ½ tsp

1cup fresh coriander leaves

Cooking oil    :  for frying

For garnish: lemon and spring onions

Cooking Directions

Mix together chicken, chopped spring onion, chopped green chilies and cumin powder, 1 cup fresh coriander leaves.Chop this mixture in chopper.Now add black pepper powder, salt, white pepper, cream, egg, ginger garlic paste, raw papaya, cardamom powder and all spice powder.Leave it for ½ hour.

Now make Kabab, thread into sticks and roast on burning coal or fry in hot oil.

Garnish with lemon and spring onions. Serve with green mint-coriander chutney.

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.