[freeek]

Recipes for Iftaaaaaaaaar (my favourite part) plz share, if u like to...
Lets start it off with Pakoray :D

Ingredients:
-1/2 cup besan (dried chickpea flour)
-5 oz. warm water
-1/4 tsp. red pepper
-3/4 tsp. salt
-1/2 tsp. Garam Masala paprika (optional)
-1 small onion
-1 potato
-a few spinach leaves
-oil for deep frying

Method:
In a bowl put the besan and half the water and stir until it becomes a thick batter. Beat hard for 5 minutes gradually add the rest of the water and leave to swell for 30 minutes Add salt and pepper and Garam Masala and beat again. Wash, peel and slice onion and
potatoes. Wash and pat dry spinach leaves. Heat oil till smoking hot and dip the vegetables in the batter and deep fry till golden brown. Serve hot.

[freeek]

FRUIT CHAAT

Ingredients:
- 2 apples
- 2 pears
- 2 oranges
- 3\4 cup fresh pomegranate seeds
- 1 cup white seedless grapes
- 1 cup red seedless grapes
- 1 big mango
- 3 bananas
- 2 tsp. salt
- 1\4 cup sugar
- 3\4 level tsp. chili powder
- 2 tsp. chaat masala
- juice of 2 lemons
- juice of 2 oranges

Method:
1. Cut apple and pears into medium sized chunks. Peel the oranges and cut each segment into half. Cut grapes into half. Peel the mango and cut into small cubes. Peel bananas and slice into thick slices.
2. Place all the prepared fruits into a large bowl. Sprinkle on the salt, sugar, chili powder and chaat masala. Pour the lemon juice and orange juice over the ingredients and really mix it well with a spoon.
3. Cover and chill slightly before serving.

[winter]

me ko abi se kuch kuch ho rah hai ,,,,,,,,,,,,,,,,,,

[Sav3rA]

Dahi Baray

Ingredients :

yogurt
basin
green chili
hara dhaniya
mint leaves
chaat masala
zeera
salt
black pepper
red chili
baking powder
oil

Method

1-Put basin in a bowl and add salt black pepper backing powder zeera red chili chaat masala and mix well and make batter
2-Take yogurt add water salt red chili black pepper zeera chaat masala
3-Take green chili hara dhaniya and mint and grind it and add in yougurt and mix well
4-Now fry the basin like pakoras and when it golden brown then put the pakoras in water and after 1 min remove fron water and put in yogurt
5-Decorate with mint leaves green chillis and hara dhaniya

[Sav3rA]

Sheer Kurma..

Ingredients

3 full fat milk
2 cups sugar
2 cups fine seviyan (thread vermicelli)
1/4 nutmeg grated
1/2 tsp. cardamom seeds crushed
1/4 tsp. cardamom powder
3 tbsp. broken almond pieces
3 tbsp. broken cahewnut pieces
1 tbsp. broken pistachio pieces
1 tbsp. chironji seeds
2 tbsp. chopped dates (khajoor)
1/2 cup ghee (clarified butter)

Method:

Wash and wipe chironji, keep aside.
Soak dates in 1/2 cup warm milk for 20 minutes, drain, keep aside.
Heat ghee in a heavy deep vessel.
Add almonds, cashews, chironji and fry till light golden.
Drain, keep aside.
To same ghee, add seviyan, fry till golden, keep aside.
Boil milk in a large container.
Cook till it becomes twothirds (2 litres).
Add sugar, boil till it dissolves.
Add fried nuts, dates, chironji, cardamom crushed and powder, nutmeg.
Add milk to the vermicelli.
Stir gently and cook for 3-4 minutes on low.
Serve hot, warm or chilled,

[fairnas]

useful posts , tahnx

[winter]

Shahi Tukre

Ingredients :
Slices of bread - 4 no's
Condensed milk - 6 tbs
Milk - 1/2 litre
Ground cardamom seeds - 1/2 tsp
Nutmeg - 1/4 tsp
Almonds, pistachios, Charoli,
walnuts, cashew-nuts, raisins - 15 gms each
Method of Preparation :

Trim and cut each slice of bread into four pieces and deep fry to a golden brown colour. Drain thoroughly and keep aside. Fry all the nuts and pound coarsely. Also fry the raisins. Take a wide pan and put in milk, condensed milk, 2 tablespoon sugar, cardamoms and nutmeg. Cook on a low fire till the mixture turns a little thick, then put the fried bread side by side in the pan. Let it cook till all the moisture is absorbed by the bread. Serve cold garnished with nuts and raisins and covered with foil

[freeek]

Chicken Nuggets:

Ingredients:

1 pound of Boneless Chicken Tenders
1/3 cup of All-Purpose Flour (Maida)
¼ tsp. Baking Soda
¼ tsp. Salt
1 ½ tsp. Vinegar (Sirka)
1/3 cup Water
Cooking Oil (for deep frying)


Method:

Cut chicken into nugget-size pieces, about 1 x ½ inch.

Put oil in deep fryer or put about 2 to 3 inches in a Dutch oven; heat to 360°.

Mix flour with salt in a small bowl. Mix vinegar with baking soda. Add vinegar mixture and water to the flour mixture; beat until smooth.

Dip chicken pieces into batter; allow excess batter to drip off into the bowl. Fry chicken nuggets, 4 to 6 at a time, until golden brown, or about 4 minutes for each batch.

[Enigma]

SPRING ROLL

Ingredients:


1. Chicken ………………………………...3 to 4 pieces
2. cabbage ………………… .... ………………finely julian cut As Req
3. carrots gratted …………………………..5 to 6
4. Onion sliced............................................ ...4 spring
5. Black paper............................................. ...to taste.
6. Salt.............................................. ..............to taste
7. Soy sauce............................................. ......3 to 4 tbsp
8. Spring roll wrapper......................................one pack
9. Oil............................................... ................3 to 4 tbsp



Method:

1. Boil the chicken pieces and shred them.
2. Than heat some oil and put the cabbage in it and fry it till it become soft but don't over cook it.
3. Than do the same thing with carrots but do not fry the chicken and spring onion.
4. End mix all the ingredients together and make the rolls fry them and have them with chili sauce.

[Enigma]

IWASTI NARGASI KOFTEY

1. Ground Beef 1 KG (clean and ground for kabab and kofte). 2. Cooking Oil 2 Cups or 250 grams. 3. Onion 4 medium size. 4. Green onion 6 stick. 5. Potato 2 medium size 6. Tomato 2 medium size 7. Eggs 6. 8. Green Coordinal (Dhania) 2 sets 9. Ginger one medium piece 10. Shan Kofte masala 2 packet. 11. Ginger and Garlic paste 2 table spoon. 12. Green Chili 250 grams or 12 medium pieces. 13. Cheese slices 3 pieces. 14. White Flour (Baisan) 250 grams.

DIRECTIONS: 1. Chop 2 onions into small pieces and add into ground beef. 2. Chop green chili into small round shape and add into ground beef. 3. Chop one set of green coordinal (Dhania) and add into beef. 4. Add one packet of Shan Kofta masala into ground beef mix. 5. Add white flour (baisan). 6. Mix and merge well every thing added into ground beef. Left for a couple hours to marinate. 7. Boil Eggs in a pane. 8. Boil potatoes well in a separate pane. 9. Heat oil in a pane. 10. Chop 2 onions into thin slices. 11. Put sliced onion into heated oil and cooked until onion become medium brown. 12. Add ginger and garlic paste into pane and cooked until tender. 13. Chop tomatoes into small pieces and add into pane and cooked until water burns out. 14. Add Shan Kofta masala and add 4 cups of water then cook for 15 minutes or till oil separated from gravy. 15. Mashed boiled potatoes and boiled eggs and mixed up into a bowl. 16. Chop green onions well into small round shapes and add into bowl. 17. Chop cheese into small square shape and add into bowl. 18. Chop well green coordinal (dhania) and add into bowl.’ 19. Mix well all mashed and chopped ingredients. 20. Make small size of bolls above mashed mixture and cover it with thick layer of ground beef mixture. 21. Fry meat bolls into a fry pane until become light brown. 22. Add Meat bowl into prepared gravy and cooked for five more minutes. 23. Garnish with thin sliced ginger and green dhania. 24. Ready to serve.

[Enigma]

FLASHY CHIIKEN

INGREDIENTS:

FLASHY CHIIKEN 1 KG
CHIIKEN ****** PISZZZ
2 LARGE TOMATO
3,4 GREEN CHILLI
SALT TO TASTE
3 TBSPOON GINGER/GARLIC PASTE
1 TSP AJINA MOTO
1 TSP BLACK PAPER
1 TBSPOON VENIGER
1 TBSPOON SOYO SOUCE
3 TBSPPON FLOUR(MAIDA)
1 EGG LILLTE BIT CHAT MASALA AND LEMON FOR SPRINKLING

METHOD:

SAB SE PHELY MURGI MAI ADRAK/LASSAN OR NAMAK LAGA K 2 GHATAY K LIYAI RAKH DAIN PHIR USS MAI SARA MASALA LAGA DAIN PHIR USS MAI (MAIDA)FLOUR DAL K MIX KAR LAIN PHIR EGG MAI DIP KAR K OVEN KI TRAY MAI OIL LAGA K 200 C PE 25 MIN K LIYAI RAKH DAIN PHIR USS KO NIKKAL NAY K BAAD LEMON OR CHAT MASALA SPRINKKLE KAR DAIN APP KI DISH READY HAI 3 SE 4 PEOPLE

[Enigma]

Basin Ka Halwa


Cooking Time: 35 minutes

Serves 10

Ingredients:
1 cup basin (gram flour)
1 cup refined flour(maida)
1.5 cup oil
1 cup water1 cup sugar

Method:
1-Boil sugar in water, for making sheera(sweet water). set this aside.
2-First cook basin in oil, for 15-20 minutes over low heat.
3-Then add flour to the pan & cook it along with the basin for 8 minutes. Keep stirring.
4-Then take the pan off the stove & add the sweet water to it.
5-Spread it on a tray.
6-After it cools cut into square or kite shaped pieces for serving.

[Enigma]

Gulgulay



Cooking time : 25 minutes

Serves 4-6

Ingredients:
Flour (Ground fine) (Maeda) (all purpose flour) 1 cup
Sugar (Cheeni/Shakar) 1/2 cup
Milk (Doodh) (or enough to make a thick mixture) 1/2 cup
Baking Powder 1/2 teaspoon
Egg (Anda) 1 count
Essence vanilla 1/2 teaspoon
Ghee (Ghee) or butter for frying 2 cup


Method:

1-Mix all the ingredients except ghee or butter to make thick mixture.
2-With the help of the spoon drop small quantities of the mixture in hot ghee.
3-Fry on medium heat till golden brown.

[Enigma]

Samosas


Ingredients:
1 Pack Large Egg Roll Wrappers
-----Filling-----
6 Oz Lean Beef Or Lamb -- finely ground
1 Medium Cooked Potato -- diced
1/4 c Green Peas -- cooked
1 Medium Onion -- grated
1 Clove Garlic -- crushed
1/2 Inch Piece Fresh Ginger -- grated
2 ts Curry Powder
1/2 Tsp Chilli Powder
1/4 Tsp Turmeric
1 Tsp Salt
1/4 Tsp Black Pepper
2 Tbsp Butter
1 Tbsp Lemon Juice
1 Tbsp Fresh Coriander, Chopped -- or mint

Serves 6

Method:
Cover the egg roll wrappers with a damp cloth until needed. Mix the filling ingredients except the butter, lemon juice and chopped herbs and fry in the butter until just cooked through. Sprinkle on approximately 2 tablespoons of water and increase the heat until the liquid has evaporated. Remove from the heat and add the lemon juice n herbs. Stir well and leave to cool.

Cut the egg roll wrappers into 1 3/4 inch strips. To prepare the samosas using egg roll wrapper strips, turn one end over to make a triangular shaped pocket, then turn again in the opposite direction. Fill the cavity with a spoonful of the cooked filling and continue folding until the whole strip has been used and a triangular shaped pastry results. Seal the end with water or a paste made from flour and water. Heat oil for deep frying to fairly hot and fry the samosas, several at a time, until golden and crisp. Serve hot with a fresh mint chutney.

[Enigma]

Almond Shake

Cooking time: 10 minutes

Serves 3-4

Ingredients :

almonds 8-10 soaked in water overnight.
milk 3-4 glasses.
illaichi 3-4
sugar half a cup.
crushed ice as desired.


Method:

1-Add the peeled almonds, sugar, illaichi (only the seeds) and half a glass of milk in a blender.
2-Blend it till the almonds get blended in the milk.
3-Add the rest of the milk and blend again for 2-3 minutes.
4-Add the crushed ice and blend for 5 seconds again.
5-Pour in glasses. delicious and refreshing shake is ready.

[Enigma]

Fish Kabab

Cooking time : 30-35Minutes

Serves 4-6

Ingredients:
1 kg. Fish (skinned and center bone removed)
2 Lemons
12 cup fresh coriander (finely chopped)
4 Green chilies (finely chopped)
1 tsp. White /var/www/hin (roasted and ground)
1 tsp. Black pepper (ground)
1/2 tsp. Red chili powder
2 Egg (whipped)
bread crumbs
1 tbsp. Vinegar
salt to taste
oil for frying

Method:

1.Wash the fish pieces with salt and garlic. Then place the fish pieces on a hot griddle (tava) on low heat and sprinkle vinegar on them. When the water dries completely remove from heat and leave to cool.
2. Add all the spices including the fresh coriander and green chilies, mix well to a fairly smooth consistency. Divide the mixture into equal pieces (about 18-20), making them into flat round shapes about 1/2 inch thick.
3. Dip the fish kabobs first into the egg and then into the bread crumbs, and deep fry in hot oil. Drain on kitchen paper towel.
4. Serve them hot.

[Enigma]

Gool Guppay



Ingredients:

1.White flour........................1 cup
2.Fine semolina (suji)............1 cup

For Khata Pani:

1.Red chili powder (optional)......12 tsps
2.Fresh mint leaves..................1/2 bunch
3.Fresh coriander......................1 bunch
4./var/www/hin (zeera).......................1 heaped tsp
5.Salt......................................to taste
6.Black salt (kala namak)..........1 tsp
7.Water...................................2-3 glasses
8.Green chilies..........................2-3
9.Fresh or dry (sonth) ginger......1/2" piece
10.Tamarind (remove seeds).....4 oz

Stuffing:

1.Peas....................................1 cup
2.Medium potatoes...................2-3
3.Plain yogurt..........................2 cups

Method:

1. Mix the white flour and sujji and kneed into a hard dough.
2.Cover the dough with a wet cloth and keep aside for at least two hours.
3.Divide the dough into four pieces.
4.With a rolling pin flatten each piece into a very thin sheet and cut into 2 inches circles with a cookie cutter.
5. Heat the oil in a deep frying pan.
6.Deep fry each circle until it is puffed and golden in color.
7.Blend all the ingredients for the dip together in a blender for few seconds and strain.Reserve the liquid.
8.Boil the peas and potatoes.
9.Cut the potatoes into small dices.
10.Put the peas, potatoes, yogurt, and sweet Imli chutney in separate serving dishes.
11.Serve gool guppay with sweet imli chutney, peas, potatoes and yogurt.

[Enigma]

Mixed Vegetable Cutlets



12 servings

Ingredients:
1 c Cauliflower florets 3 tb Sunflower seeds
1 c Potatoes, diced & peeled 1 1/2 ts Salt
1 c Green peas, frozen or fresh 1/4 ts Black pepper
1 c Green beans, 1/4 inch pieces 1/2 ts Turmeric
1 c Finely shredded carrots 1 ts Garam masala
1/2 c Finely shredded beets 3/4 c milk
1/4 c Finely chopped celery 2 tb Cornstarch
2 Hot green chilies, quartered 2 tb Whole wheat flour
2/3 c Cooked chick peas 2/3 c White poppy seeds
3 tb Almonds Ghee for shallow frying
3 tb Walnuts


Method:
1-Place the cauliflower, potatoes, fresh peas & green beans in the bottom of a pot & cover with water. Put the carrots, beets & celery in a steaming basket, cover & place over the pot. Cook until the vegetables are tender-crisp. Drian, saving the water. Add the frozen peas, defrosted first, to the steamed vegetables.
2-In a blender, while it is running, drop in the chilies. Add the chick peas, nuts & seeds & process until the peas are mashed. Some vegetable water may facilitate this. Add the cauliflower, potatoes, fresh peas, if using, & beans. Pulse on & off till they are coarsely mashed. Transfer to a mixing bowl, add the steamed vegetables, salt, pepper, turmeric & garam masala. Mix well. Divide into portions.
3-Line a baking sheet with waxed paper. Flatten a portion into an almond shaped cutlet, 1/2 inch thick & place on the sheet. Cover & refrigerate for 30 minutes.
4-Whisk the soy milk, cornstarch & flour in a flat bowl until smooth. Dip each cutlet into the batter, roll in poppy seeds & set aside briefly to air dry.
5-Heat ghee to a depth of 3/4 inch. Without crowding, fry the cutlets in batches for 2 minutes each side. Drain & serve.