Asma ka Khush Shakal Tukray ka Salan

 

Asma ka Khush Shakal Tukray ka Salan

 

 

Ingredients

Pasanday   1 kilo ( beef - undercut - filet mignon)

1. Ginger Garlic Paste 2 1/2 tbl spoon
2. Raw Papaya paste  1 1/2tbl spoon
3. Red Chili Powder 2 tbl spoon
4. Cumin Powder 1 tea spoon
5. Turmeric Powder i tea spoon
6. Salt as per taste
7. Green chilies - big ones 6 diced
8. Onions 2 diced
9. Tomatoes    4 diced
10. Garam Masala 1 tea spoon
11. Oil 1 cup 
12. Green coriander chopped

Method:

Make a paste  of all the ingredients from No. 2 to 7  and apply the same on pasanday and let it marinate for two hours, once marinated cut the pasanday in small square shape. Heat the oil in a pan then add the marinated pasandy pieces and let them cook until water is dry. Bhonofy (cook)  it for a while until they turn light brown in color, then add tomatoes, onions & green chilies and stir. Then cook for another 6-7 mins. Add garam masala powder and stir. Add green coriander . Remove from stove and EAT!

Asma ka Jhilmilaata hua Prawn Masasla

Asma ka Jhilmilaata hua Prawn Masasla

 

 

Ingredients

1. Prawn 1 kilo
2. Yogurt 1/2 kilo
3. Red Chili Powder 1 1/2 tbl spoon
4. Garam Masala Powder 1 tea spoon
5. Haldi Powder 1/2 tea spoon (turmeric)
6. Ginger Garlic Paste 1 tbl spoon
7. Salt as required
8. Oil  1/2 cup

 

Method:

Mix all the ingredients from no 2 to 7 with prawns and let it marinate for 1 hour. Heat oil in a pan then add the marinated prawns in the oil, cook until the water from prawns is dry, stir occasionally , so it dose not stick. When the prawns turn brownish, it is ready. Sprinkle some coriander and have it with naan..

Hina kay Naachtay huay Banana Crumb Muffins

Hina kay Naachtay huay  Banana Crumb Muffins

 

 

Ingredients:

 

Dry:

1.5 cups flour (I usually reduce a few tablespoons of this and add some dry Quaker oats, they give the muffins a nice texture and are healthier too)

1 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

 

Wet:
1 egg

1/3rd cup melted butter (= 1 small tikya nurpur)

3/4th cup sugar

3 mashed bananas

1 tsp. vanilla essence

Method:

Makes about 12-15 muffins. Preheat oven to about 180*C. You can grease muffin tray, or put paper muffin/cupcake cups in the tray. Mix all the dry ingredients. Mix all the wet ingredients. Add dry mixture to wet gradually, mixing in between. In a separate container, mix:

 

Brown sugar

Some melted butter

Flour 

A bit of ground cinnamon

(This is the 'crumb' mixture to sprinkle on top of the muffins before they go in the oven.)

Spoon batter into muffin cups or tray. Fill each cup about 3/4 full. Sprinkle 'crumb' mixture on each. Put in preheated oven for about 20 mins, or until knife comes out clean. They store very well in Tupperware in the fridge for ages!

Shezi ki Tabahi Karahi Chicken

Shezi ki Tabahi Karahi Chicken

 

 

Ingredients:

Chicken with bones1 kg
Oil - 1/2 cup
Whole cumin - a pinch
Ginger - 1/2 tsp.
Garlic - 1/2 tsp.
Chopped Tomatoes - 7
Crushed red pepper - 2 tsp.
Salt - 1 tsp.
Green Chilies whole - 3-5
Coriander

 

Method:

Add cumin to the oil on high heat. When it starts sizzling, add garlic and ginger. A minute later, add Chicken and cook (bhoon) well. When the chicken turns white, add the tomatoes + crushed peppers + salt. Add NO water. Bhoon on high heat. Now put on the lid, and let is cook on low heat for a while. When done, add 3-5 green chilies and a bit of green coriander.

Samia ka Lehraata Hua Amarood Ka Meetha

Samia ka Lehraata Hua Amarood Ka Meetha

 

 

Ingredients:

Guava 1 kg

Sugar 3/4 cup

Yellow color 1/4 tsp.

Water 1/2 cup

 

Method:

Peel guavas and cut in 4 pieces and remove seeds.Put them in a sauce pan in water. Add food color. Cook for 10 minutes. Then add sugar. Cook for 3-4  more minutes. Then remove from stove and let it cool. Put it in the refrigerator. Serve with fresh cream. AAHhh!

Salma Bhabhi ki Azeem Nan Khatai

Salma Bhabhi ki Azeem Nan Khatai

 

 

Ingredients:

White Flour  1 cup

Butter/Oil melted 1/2 cup

Sugar (grounded) 1/2 cup

Semolina (Suji) 1tbsp
1 egg

 

Method:

Beat the ghee and add sugar in it. Add flour and semolina in it and mix.Make small balls by pressing with the finger in the middle. Keep them aside in a tray. Beat egg yolk and put a dot in the middle of the ball in the tray.You can use milk with yellow food color instead of egg yolk also. Now bake it at 250 degree centigrade for15 to 20 minutes. Enjoy with CHAI and coffee

Saira ki Chillaati hui Tarragon Chicken

 

Saira ki Chilaati hui Tarragon Chicken

 

 

Chicken Ingredients:

Chicken breasts 2 pieces
Black peppercorns 1/2 tsp.
Mustard paste 1/2 tsp.
Garlic paste 1/2 tsp.
Worcestershire sauce 1tbsp
Rosemary leaves(chopped) 1/2 tsp.
Soya sauce 1 tsp.
Steak sauce 2 tbsp.
Salt 1/2 tsp.
Oil 1tbsp and for grilling

Tarragon Sauce Ingredients:

Corn flour 1tbsp
White vinegar 1tbsp
Water 1/4cup
Fresh cream 4tbsp
Dried tarragon (chopped) 1tsp
Parsley (chopped) 1tbsp
Spring onions (chopped) 1tsp
Mushrooms (chopped) 2tbsp
Black peppercorns (crushed) 1/2 tsp.
Salt 1/2 tsp.
Butter 2 tbsp.

 

Method:

Heat butter in a sauce pan, cook sauce ingredients till thick. Keep it aside. Marinate the chicken with its ingredients keep it aside for 1 hour. Heat a little oil in a frying pan. Grill chicken breasts on both sides. Pour sauce on top. Cook making sure you are flipping them over. Remove on to a sizzler and serve with french fries or vegetables. Wah!