Turkish Style Chicken with Rice Recipe

       

Ingredients :

1) Chicken only Legs, breast and wings 1 lb
2) Tomatoes peeled, seeded and chopped 3 large
3) Oinely finely chopped 2
4) Garlic Cloves minced 2
5) Coirander Seed ground 1 tbsp
6) Saffron 1/2 tbsp
7) Olive Oil 4 tbsp
8) Bay Leaf crushed 1
9) Bell Peppers finely dIced 2
10) Kalamata Olives pitted and dIces 1 cup
11) Chicken Broth preferably homemade 2 cups
12) White Raisi soaked in boiling Water 2 tsp
13) Long Grain with Rice 1 lb
14) Salt and Pepper to taste
15) Cumin Ground 1/2 tsp Turkish Style Chicken With Rice Method / Tarika:

1. Remove the skin from chicken pieces.
2. Season chicken with salt and pepper.
3. Cook in oil. Remove pieces as they brown.
4. They should be almost cooked at this point.
5. If they are not, turn down heat and continue cooking.
6. Add onions to the oil left in the pan and cook until soft.
7. Add garlic, bay leaf and ground coriander.
8. Stir in rice until well coated with the oil.
9. Add bell peppers and cook a few minutes.
10. Stir in tomatoes, cumin and saffron.
11. Add raisins. Return chicken pieces to pan.
12. Pour 2 cups boiling chicken stock. Cover pan.
13. Turn down heat and simmer 10 minutes.
14. Add olives and continue simmering 10 to 15 minutes until rice is cooked.
15. Add some drops of Tabasco. Serve hot.

Red Capsicum Soup With Lemon Recipe

   

Ingredients :

1) Red Capsicum 8 medium
2) Lemon Juice 4 tsp
3) Onions(chopped) 2 medium
4) Garlic(chopped) 12 Cloves
5) Plain Flour 1 tsp
6) Vegetable Stock 5 cups
7) Basil Leaves 4-5
8) Salt to taste
9) Sugar 1 tsp
10) Black PepperCorns 5-6 Red Capsicum Soup With Lemon Method / Tarika:

1.Prick red capsicums with a fork, and roast them directly on a low flame till lightly charred.
2. Plunge into cold water, remove skin and chop roughly.
3. Put onions and tarlic into a non-stick pan and roast on medium heat for a minute.
4. Add refined flour & continue roast for another minute till browned or till emits a pleasant aroma.
5. Add one cup of vegetable stock, the capsicums and a couple of fresh basil leaves.
6. Stir and bring to a boil.
7. Cover and simmer for three to four minutes.
8. Cool and blend to a smooth puree.
9. Transfer into a thick-bottomed pan, add the remaining stock and bring to a boil.
10. Reduce heat, add salt, sugar and crushed peppercorns.
11. Simmer for two to three minutes.
12. Add lemon juice, stir and pour into individual soup bowls.
13. Serve hot, garnished with remaining fresh basil leaves.

Hot and Sour Soup Recipe

                             

Ingredients :

1) Chicken stock 3 glasses set aside 1 cup
2) Chicken, cooked 1 cup
3) Spring Oniens, finely sliced 1 cup
4) Cabbage, finely sliced 1 cup
5) Carrots, finely slicedd 2
6) Capsicums, finely sliced 2
7) Bean sprouts 1 cup
8) White pepper 1/2 tsp
9) Black pepper 1/2 tsp
10) Sugar 1 tsp
11) Egg beaten 1
12) White flour/ Chicken stock cube mix 1 tbsp
13) Corn flour 2 tbsp
14) Salt to taste
15) Soya sauce 3 tbsp
16) White Vineger 2 tbsp
17) Chilie sause 1 tbsp
18) Sesame seed Oil few drops
19) Oil 3 tbsp Hot And Sour Soup Method / Tarika:

1. Set aside the spring onions, bean sprouts and corn flour till the end of cooking.
2. Combine all other vegetables, stock, spices, sauces and vinegar in a large pan and cook on low heat.
3. Add chicken pieces when it comes to a boil.
4. Cook five minutes longer, then dissolve corn flour in 1 cup of stock and add to soup.
5. Stir using a wooden spoon till the soup thickens.
6. Add beaten egg and stir.
7. Heat before serving, add sesame seed oil, bean sprouts and spring onion.

Delicious Hot n Sour Soup Recipe

 

Ingredients :

Chicken Stok

Tomato 5

Boneless Chicken 125 grams

Carrots t 3
Shimla Mirch 3

Band Gobi 250 grams

Shuljum 1

Chinese Salt 3 Tea Spoon

Sirka 1 Table Spoon

Oil 1 Table Spoon

Salt 1 Tea spoon

Sugar 1 Tea Spoon Delicious Hot N Sour Soup Method / Tarika:

Dechki main pani daal kay us main chicken wings ya neck pices dalege, aur josh aanay kay baad halki anch pe rakh dain 2 hours kay lia.

Ab 5 darmianay tamator lekr pani dal kar boil kren, boil karnay kay baad tamator kay chilkay utar kar blend krlen. ab phir in tamaam sabzio ki lambai mai barik cutting kren.

Jab chicken stok nikal jaye tu us mai se chicken nikal len. Ab is chicken stok ko cholay per rakh kr is mai belnd kia hua tamotos dalen aur phir is main kati hoi tamam sabzi dale n. salt, chinese salt, sugar, sirka dale ge sath is main boils bhi aatay rahain gay.

Ab Pani main cornflour mila kar soup main dale gay aur sath chamcha hilatay jayain gay.

Ab akhir main is main oil dalain gay, Aur HOT n SOUR SOUP Ready hay.

Vegetable Biryani

Ingredients		Method
½ kg Rice 1 cup Mixed Vegetables (cauliflower, potato, carrot, french beans) ¼ cup Green Peas 3 Finely Sliced Onions 2 Finely Sliced Green Chillies Salt to taste 1 tsp Red Chilli Powder 1 stick of Cinnamon 1 tsp Caraway Seeds 4 Cloves ½ tsp Black Pepper Powder 4 Tomatoes ½ cup Yogurt 4 tbsp Oil ½ tsp Mustard Seeds 3 tbsp cashews and raisins		Boil the rice with 2 cups water and add a little salt to it and let cook till half done. Separately fry each vegetable for a little while and drain. Take 1 tblsp oil in a pan and add mustard seeds, green chilli, cinnamon, caraway seeds, cloves, black pepper powder and stir, then add onions and saute them till they change color. Add salt and red chilli powder, finely chopped tomatoes and fry till they are cooked. Add beaten yogurt and stir well. Add all the fried vegetables. Lightly fold in the rice and simmer on low flame to let cook completely. Before serving, garnish with dry fruits and coriander leaves. Serve the vegetable biryani with raita.

Hunter Beef Pizza

Ingredients		Method
For the pizza dough 700 gm Self raising flour 2 tbsp Yeast 2 tbsp Sugar 1 tbsp Baking powder as required Salt For the topping as required Hunter beef 1/2 cup Sliced olives 1 cup Mushroom sliced 1/2 cup Oregano 1/2 cup Sesame seeds 1 Eggs as required Butter For the sauce 1 cup Tomato puree 2-3 Tomatoes 1 Finely chopped onions 1 tbsp Garlic paste 1/3 tsp Crushed red chilies 1/2 tsp Black pepper 2 tbsp Oil as required Salt		For the dough: Add the yeast and sugar to Luke warm water and set aside for 1 5 minutes. Add the yeast, baking powder and oil to the self raising flour and knead to smooth dough. Set aside for 3-4 hours. When the dough has risen remove and fold. Grease a baking tray, and spread the dough onto it. Bake in a preheated oven at 50C for 15 minutes. Remove and slice the crust into two halves. For the sauce Heats oil in a pan and saute the chopped onions till they turn light brown. Add the tomato puree and garlic paste. Mix well, now add the crushed red chili, crushed black pepper, and salt. Fry till the oil forms a separate layer. Turn the flame off. For the topping: Melt the butter in a pan, saute the sliced mushrooms for minute. Spread the pizza sauce evenly on one half of the crust. Top with the hunter beef slices, fried mushrooms, sliced olives and grated mozzarella cheese. Sprinkle the oregano on top and top the crust with the other half. Glaze the top with the egg white and drizzle some oil. Bake in a preheated oven at 200c for 15- 20 minutes.

Hunter Beef Recipe

Ingredients		Method
• Salt Lahori, to taste • Vinegar White 1 cup • Lemon Juice 1/4 cup • Garlic 10 cloves • Crushed Black Pepper 2 tsp • Beef 2kg(whole piece of undercut) • Butter 3 tbsp		* Make small holes in beef with a small knife and put a garlic clove in each hole. * Put vinegar, lahori salt, black pepper and lemon juice in a bowl, mix well. * Apply this mixture on beef and cover with plastic sheet. * Leave it to marinate overnight. * Steam it in the steamer for 30 minutes and then apply butter and bake in a pre-heated oven for 15 minutes. * Delicious Hunter beef is ready to be served, enjoy.

Kaleji Tikka

Ingredients		Method
Mutton liver½ kg Ginger garlic paste1 tbsp Saltto taste Chili powder1 tsp Crushed red pepper1 tsp Turmeric½ tsp Lemon juice1 tbsp Thick yogurt125 gm Cumin powder½ tsp Oil2tbsp Coal as required		Cut ½ kg liver into cubes, marinate with 1 tbsp ginger garlic paste, 125 gm thick yogurt, 1 tbsp lemon juice, salt to taste, 1 tsp chili powder, 1 tsp crushed red pepper, ½ tsp turmeric and ½ tsp cumin powder. Now add 2 tbsp oil and mix well. Thread 4 – 5 cubes in each skewer, grill on burning charcoals till done. Remove in a serving dish and serve.

Gajar Ka Halwa

Gajar Ka Halwa Instructions

• Step 1:
  • Grate the carrots and put them in a pot on low heat along with the illaichi seeds.
• Step 2:
  • When they become soft and water dries add sugar and again leave for the water to dry.
• Step 3:
  • Then add oil,khoya,dryfruit and milk and drythe water on high heat.
• Step 4:
  • When done add khevera just before removing from heat.
• Step 5:
  • Can be served hot or cold.

Ingredients

• 1 kilo carrots grated
• 1 cup sugar
• Seeds of 4-5 small illaichi
• 1 tbs oil
• Khoya (Riccota cheese)
• 1 tbs khevera essence
• Dry fruits (pistachio,almond,raisins)
• 4-5 tbs powder milk

Omelette Paratha

Omelette Paratha Instructions

• Step 1:
  • Sift wheat, flour and salt.
• Step 2:
  • Rub oil into flour with your fingers.
• Step 3:
  • Gradually add water and make stiff dough.
• Step 4:
  • Cover with a damp cloth and set aside for 30 minutes
• Step 5:
  • Divide dough and stuffing into 4 equal parts. Make balls and roll into chappattis
• Step 6:
  • Place a portion of the filling in the centre
• Step 7:
  • Gather the edges of the chappattis from all sides so as to cover the egg mixture.
• Step 8:
  • Press to seal.
• Step 9:
  • On a floured board roll out each ball into a slightly thick paratha.
• Step 10:
  • Shallow fry with oil until light brown.

Ingredients

• 2 cups Wheat flour
• 1 tsp salt
• 1 tsp oil
• water to knead oil for shallow frying.

Ingredients For The Filling

• 4 eggs
• 1 tsp water
• 1/2 cup finely chopped onion
• 1 tsp finely chopped green chilli
• 3 tsp finely chopped coriander leaves
• 1 tsp salt
• 2 tsp oil

Instructions For The Filling

• Beat eggs with water
• Add onion chilli, coriander leaves and salt.
• Stir well.
• Heat oil in a pan and pour the egg mixture into it.Make an omlette.
• chop into very bits.
• cool.

Shami Kabab

Shami Kabab Instructions

• Step 1:
  • Boil together meat, split gram and the spices till the meat and the gram are tender and no water remains.
• Step 2:
  • Let the mixture cool then pass through a mincing machine to blend all ingredients together into a paste.
• Step 3:
  • Divide the meat paste into portions.
• Step 4:
  • Hollow out each portion and put in a little of the filling.
• Step 5:
  • Pat into flat round cakes, dip in beaten egg and shallow fry in Cooking oil until deep brown.

Ingredients

• ½ kg. mince meat
• ¼ tsp. ground garlic
• ¼ tsp. red chilli powder
• 2 tbsps. Split gram peas
• ¼ tsp. ground ginger
• 2 eggs
• Cooking oil

Ingredients Filling

• 1 small onion
• 2 green chillies
• A few coriander leaves
• Enough yoghurt to mix to a creamy consistency with the chopped onions, green chillies and coriander leaves.
• Add salt to taste

Mango Ice Cream

Mango Ice Cream Instructions

• Step 1:
  • In a bowl, beat the egg whites until thick. Add the sugar and beat until stiff. Add the cream and continue beating until the mixture is thick and creamy. Gently mix in the mango pieces.
• Step 2:
  • Cover and freeze until almost set. Take out, beat again and return to the freezer to set overnight.
• Step 3:
  • One hour before serving, place the ice cream in the refrigerator to soften a little.
• Step 4:
  • Serve it garnished with nuts and crunches.
• Step 5:
  • A wonderful summer delight!

Ingredients

• 4 egg whites
• 1 3/4 cups superfine sugar
• 2 1/2 cups heavy cream
• 2 ripe mangoes, flesh roughly chopped into 1-inch piece

Chicken Soup

Chicken Soup Instructions

• Step 1:
  • In a large saucepan, heat oil. Cook chicken until slightly brown.
• Step 2:
  • Remove chicken to a bowl. Add onions, garlic and carrots to the pan, stirring until onions begin to soften, about 3 minutes.
• Step 3:
  • Return chicken to the pan along with cauliflower, tomatoes and broth.
• Step 4:
  • Simmer, partially covered, for 20-25 minutes.
• Step 5:
  • Stir in spinach and seasonings and simmer an additional 5 minutes.
• Step 6:
  • Serves 4 persons. Per serving contains; 168 calories,19g protein, 14g carbohydrates, 4g fat (0.7g saturated), 3g fiber, 876mg sodium.

Ingredients

• 1 Tb. olive oil
• 1/2 pound boneless, skinless chicken breast, cut in
• 1-inch chunks
• 1 medium yellow onion, chopped
• 2 large garlic cloves, crushed or minced
• 3/4 cup sliced carrots
• 1 cup cauliflower, in thick slices or chunks
• 2 cups canned chopped tomatoes with juice
• 4 cups non-fat, reduced-sodium chicken or vegetable broth
• 1 cup fresh spinach leaves, torn in pieces
• 5 drops hot chili sauce (optional)
• Salt and freshly ground black pepper to taste

Chapli Kabab

Chapli Kabab Instructions

• Step 1:
  • Add all the ingredients to the mincemeat and leave to marinate in the refrigerator for 2-3 hours.
• Step 2:
  • Then make into flat patties and fry in a little oil.
• Step 3:
  • Makes about 6 kebabs.

Ingredients

• 1/2 kilo finely minced beef
• 1 medium sized onion chopped
• Salt according to taste
• 1 tsp ginger paste
• 1 tsp crushed zeera
• 1 tbs crushed whole dried red chilies
• 1 tsp crushed dhunia seed
• Small pieces of an omlette made with 2 eggs with a little salt and black pepper
• 1 tsp anardana
• 2-3 green chilies chopped
• 1/2 cup of fresh dhunia leaves
• 1 large tomato
• 1 tsp lemon juice or vinegar
• 200 gms Makai ka atta (Corn meal) (do not use cornflour)
• 1 small onion sliced and fried till brown

Chicken Biryani

Chicken Biryani Instructions

• Step 1:
  • Wash the rice, drain off all the water and keep aside.
• Step 2:
  • Mix coconut, coriander and khus khus seeds, 2 cloves, 2 cinnamon, 2 cardamoms, 2 onions and blend them to a fine paste. Heat oil in a pan, fry the remaining spices, chopped onions, green chilies and garlic for a few minutes. Cut the chicken into desired pieces and add to this mixture with coriander and mint leaves. Also add salt, chili powder, turmeric, ginger-garlic paste and cook the chicken by covering the pan. Add water if required.
• Step 3:
  • Now add ground paste to the pieces and cook until it is done. Boil water in another pan, add washed rice to the water with saffron and cook until it is tender. Remove from heat and drain off all the water. In a separate wide pan, place the rice at the bottom as a layer and above this, place the chicken pieces as another layer. Repeat this process until the rice and chicken ends. Sprinkle the lemon juice on top and allow it to cook on low heat for about 10 minutes.
• Step 4:
  • Serve it hot with Raita!!

Ingredients

• 1 kg Basmati Rice
• 1 kg Chicken
• 3-4 Onions, chopped into long slices
• 8 Green Chilies, sliced long
• 1 cup Coconut, grated
• A pinch of Saffron
• 2 cups Vegetable/ Cooking oil
• Salt to taste
• 1 bunch Cilantro, Mint leaves
• 6 each Cloves, Cardamoms, Cinnamon
• 2 tbsp Coriander and Khus Khus seeds
• 4 Garlic flakes, sliced long
• 1 cm Ginger piece
• 2 Bay leaves
• Few cashew nut