Cooking Competition August 2008~

[Paras]

AsalamuAlaikum friends

August k month k hawalay se aap ne PAKISTANI DISHES yani riwayti / saqafati khanon ki Recipe share karni hai 2

winner Ko SD award Diya Jaye Ga.

RuLes :

1...Aik Member sirf aik he recipe Share Karsakta Hai.

2...Apni Recipes 21st August Tak Iss He Post Main Share Kijeye.

2...Aik Recipe jo Pehle Share Ki Jachuki Hogi...wo Dobara Nahi Share Ki Jaye Gi.


aap sab ki participation ka intazaar rahay ga

[baby_princess33]

salam

very nice topic Paras jee

Chicken Biryani

Ingredients:

• 2 cups of Long Grain White Rice (preferably basmati rice)
• ½ tsp. Saffron Powder
• 1 ½ cup Yellow Onion (finely chopped)
• 2 tsp. Fresh Ginger (Adrak) (finely chopped)
• 1 tbsp. Butter (Makhan)
• ¼ cup Golden Raisins (Kishmish)
• 1 cup Plain Yogurt
• ½ tsp. Nutmeg
• 2 tbsp. Cream or Whole Milk
• 4 cloves of Garlic (Lehsan)
• 5 tbsp. of Almonds (Baadaam) (slivered)
• ¾ cup Vegetable Oil
• 1 ½ pounds Halal Zabiha Chicken Breast & Thighs (skinned & boned)
• 1 tsp. Cinnamon (Dal Cheeni) (grounded)
• 1 tsp. Cloves (Loung)
• 1 tsp. Coriander Powder (Pisa Dhania)
• A dash of Salt
• A dash of White Pepper

Directions:

1. Cover rice in large bowl with cold water and let stand minimum of 3 hours or overnight.
2. Mix milk or cream with saffron and let stand for 3 hours.
3. In blender or food processor, combine onion, garlic, ginger, 3 tablespoons almonds and 3 tablespoons water and blend until smooth paste is formed. Reserve.
4. Melt butter over medium heat and add remaining almonds. Cook until golden (about 4 minutes). Drain on paper towel and set aside.
5. Heat ¼ cup of the oil in large skillet over medium heat. Drop the raisins in the oil and remove as soon as they plump (just a few seconds). Drain on paper towel and reserve.
6. Add 2 more tablespoons of oil to the same skillet. Add chicken and brown on all sides. Reserve.
7. Add remaining oil to skillet. Add the onion paste and cook until lightly browned, stirring constantly (5 minutes). If the mixture starts sticking to the pan, add a little water.
8. Add plain yogurt to the pan slowly and whisk vigorously to blend. Add the chicken and accumulated juices with ½ cup water and bring to a boil. Reduce heat, cover and simmer for 20 minutes.
9. Preheat oven to 300 degrees. Add the spices, salt and pepper to the chicken and simmer another 5 minutes. Remove from heat and cut chicken into bite size pieces.
10. In a large stockpot, boil 4 quarts of water. Drain the rice and add slowly to boiling water. Cook for 6 minutes and drain immediately.
11. Spread 1/3 of the rice on the bottom of a casserole dish. Cover with half the chicken mixture; add another layer of rice. Spread rest of chicken and top with remaining rice. Drizzle the reserved cream or milk over the top. Cover tightly with foil and bake for 25 minutes.
12. Before serving, sprinkle the fried raisins and almonds.

[naz]

Baby Is Bar Hat trick hone chahye award ki

[♥♠♥~M!zz M@gRooR~♥♠♥]

Salam. My First Entry Here

Shami Kabab Recipe



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.

[mufliha]

• 
• CHICKEN PARATHA ROLL
• INGREDIENTS
• 1 tablespoon low calorie sweetener
• 2 cups warm skim milk
• 3 cups flour
• 2 tablespoons oil
• 2 teaspoons coriander seeds , crushed
• 1dried red chili
• 3 tablespoons oil
• 6 garlic cloves , crushed
• 200 g tomatoes , finely chopped
• 1/2 teaspoon turmeric
• 3 cm piece gingerroot , finely chopped
• 1 tablespoon finely chopped green chilies , seeds removed
• 2 tablespoons freshly chopped coriander leaves
• 8 skinless chicken breasts , diced
• 3 cm piece gingerroot , finely shredded
• 1 teaspoon garam masala
• vegetable oil, for frying
• 16 eggs , lightly beaten

DIRECTIONS

1. For the paratha: dissolve the sugar in the milk, set aside. Mix the flour and salt into a bowl and rub in the ghee. Start adding the warm milk and sugar and knead in the bowl to form a soft, smooth dough. Divide the dough into 16 equal balls and set aside to rest for half an hour.
2. Roll each one into a thin circle. Heat a flat griddle over a medium heat and cook the paratha for 30 seconds on each side until half cooked, set aside and cook the remaining breads.
3. For the filling: heat a dry pan and add the coriander seeds and dried chilli. Toast until they give off a spicy aroma, then crush to a rough powder using a pestle and mortar.
4. Heat the oil in a pan over a high heat. Add the garlic and fry until it just starts to colour, then add the coriander and chilli mix. Next add the tomatoes and stir well. Turn down the heat and fry for about 10 minutes, until the tomatoes reduce down to a pulp.
5. Add the turmeric, chopped ginger, green chilli, half the coriander leaves and stir well. Continue cooking for a few minutes more. Increase the heat and add the chicken pieces to the pan. Season with a large pinch of salt and toss into the tomato mixture. Fry, stirring for about 10 minutes until the chicken has cooked through.
6. Once the chicken has cooked, add the shredded ginger, the remaining coriander leaves, and the garam masala. Stir well and keep warm over a low heat while you finish cooking the paratha.
7. Set a small frying pan over a medium heat and add a little oil. Pour 2 spoons of lightly beaten egg into the pan, cook for a moment, stirring, then place a paratha on top, cook for a minute to set the egg before turning it over to cook through. Put it on a plate, spoon some of the chicken mix down the centre and roll it over the filling. Repeat with the remaining parathas.

[mufliha]

chutney for rolls

Ingredients

1 cup of fresh yogurt - whisked
2 cloves garlic
2 green chillis (more can be added if you like it spicy)
a pinch of salt
10 to 12 spigs of coriander leaves (cilantro)

Method

Take 2 to 4 tablespoons of yogurt in a blender. To it add all the other ingredients and whisk into a smooth paste.
Add this mixture to the whisked yogurt and mix well.
Yogurt chutney is ready.

I serve this chutney with fish tikka, chicken tikka,chicken roll chicken tandoori, chicken kebabs etc etc.

[Hijaab]

[IMG]http:/rdu.comistanireceipes/Recipe/SindhiBiryani.jpg[/IMG]
[IMG]http:/rdu.comistanireceipes/Recipe/SindhiBiryaniB.jpg[/IMG]

[Islam-Peace]

[Dil_Dharkan]

tasty tasty tasty