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!

Sheroo Baby kay Gulgulay - Original by Amma ( Dadi )

Sheroo Baby kay Gulgulay -  Original by Amma ( Dadi )

 

 

 

 

Ingredients:

1 cup flour

1 tsp. baking powder

1/2 cup sugar

1/2 tsp. salt

1/4 cup water

 

Method:

Mix sugar and water in a bowl and microwave on high for 45 secs. Sugar should be desolved. Separately, add the other ingredients and mix. Add it the sugar + water mixture to the dry mix. It should be NOT be runny but not too thick either. Add a bit of water to make sure the consistency is correct ( the tricky part). Deep fry. Sprinkle powdered sugar if you want and ENJOY !



Ami Jaan Yasmin ka Kattay Masalay ka Gosht

Ami Jaan Yasmin ka Kattay Masalay ka Gosht

 

 

Ingredients:

Chicken / goat
2 onions - cut in half
6 red chilies whole
1 - black cardamom ( bari Ilaichi)
8-10 - Whole black pepper
1/4 tcp - black cumin
1 - bay leaf
1 cinnamon stick
1 cardamom
1 medium piece of ginger - cut julienne style
1/2 cup - yogurt

Method:

Marinate the meat with everything.  If you don't have time you don't need to marinate but it wont be as good. Put EVERYTHING in oil in a pot with a lid on high heat. When the pot steams up ( less than 1 minute), reduce the heat to low , keep the lid on and let it cook. When the oil comes out, it is ready, Make sure that it does not dry out. Add a bit of water if it is drying out. Can even cook it I a slow cooker.

Amina ka Khelta Koodta Palak Gosht

 

Amina ka Khelta Koodta Palak Gosht

 

 

Ingredients:

Goat / chicken
Ginger - 1 tsp.
Garlic - 1 tsp.
Tomatoes - 3 or 4
Cumin - 1 tsp.
Onions - 2 medium
Vertical cut green chilies - 2-3 ( deseeded)
Turmeric - 1/2 tsp.
Spinach - 1 big bundle

Method:

Add onions to the oil. Brown the onions but not too much. Add garlic and ginger. Cook ( bhoon) for 4 minutes. Add cumin + a bit of red chilies. coo ( bhoon) another 2 mins. Add turmeric and tomatoes and bhoon again. Add salt and bhoon for another 7 minutes. Add meat and kind of fry it in all this masala and oil. Add green chilies and bhoon again. All this should be done on high heat . Add few drops of water if it starts burning. Now lower the flame and add spinach and put the lid on. Let it cook on low heat for a while till the oil comes out. Enjoy your palak gosht. !

Achi Amina ki Achi Tahiree

Achi Amina ki Achi Tahiree

 

 

 

Ingredients:

Rice - 1.5 cups
Onions - 1 or 2
Potatoes - 2 small ones
Garlic - 1 tsp.
Ginger - 1 tsp.
Cloves - 2 or 3
Whole black pepper - 2 or 3
Turmeric - 1/2 tsp.
Red chili powder - 1 tsp.
Tomatoes - 2
Green chili - 1
Leftover salan from the night before (optional)

 

Method:

Brown the onions. Then add ginger + garlic + cloves + black pepper. Cook ( bhoon) the masala. Then add the old salan + turmeric +red chili + salt + chopped tomatoes + green chili and cook (bhoon) again till the masala is really done. All this should be done on high heat. Add a few drops of water if masala starts burning. When done, Add 3 cups of water to this mixture and add rice to it. Put the lid on and let the rice cook. Can even use rice cooker to cook this rice. Eat with yogurt and achaar!

Cinderella Shazia ki Harra Masala Chicken

Cinderella Shazia ki Harra Masala Chicken

Ingredients:

Chicken - 1 pound
Ginger paste - 1tsp.
Garlic paste- 1 tsp.
Black Pepper powder - 1/4 tsp.
Yogurt - 1/2 cup
Cilantro - 1/2 of the big bundles you get in the market. Basically a lot!
Green chilies - a few
Salt
Whole cumin - 1/2 tsp.

Method:

Heat Oil and add chicken. Fry until it turns a bit white. Add garlic and ginger and fry further.
Separately in a blender, blend the following: cilantro + green chilies + salt + black pepper + cumin + yogurt. When fully blended, add it to the chicken and put it on medium heat for a while. When oil comes out of the chicken, it is done!! Eat with khasta roti!

Guri ka Bolta hua Orange Marble Cake

Guri ka Bolta hua Orange Marble Cake

 

 

Ingredients:

4 oz (8 tbsp.) chocolate - half dark and half milk
4 eggs
8 oz ( 16 tbsp.) self raising flour. If using plain, add a bit of salt and a bit of baking powder.
7 oz (14 tbsp.) butter
1 oz (2 tbsp.) milk
1 tsp. vanilla essence
8 oz (16 tbsp. ) sugar
Orange rind of 1 small orange or half an orange

Method:

Line 10.5" pan. Preheat oven to 180 C (approx. 350 F) . In a double boiler, melt chocolate and 1 oz butter. Mix together until smooth and then set aside. Beat cream, sugar and rest of the butter together until light in color. Then add eggs one at a time while beating. Add vanilla essence. Add flour 2 oz at a time. Divide the batter into 2 equal parts. Put cooled chocolate in one part and mix orange juice and  rind in the other one. Pour it in the pan in alternate blobs of chocolate and orange. Swirl with chop sticks to create a marble effect. Bake for 25 minutes. Check with a toothpick before taking it out. Enjoy with garama garam tea!

Guri kay Mouth Watering Scones

Guri kay Mouth Watering Scones

Ingredients:

1 lb. (3 3/4 cups ) self raising flour ( if using plain add 1/2 teaspoon salt + 2 tsp. baking powder)
2 oz. butter (4 tbsp.) - cold, cut into small pieces
2 oz. sugar (4 tbsp.)
1 egg
7 oz. (14 tbsp.)  milk

Method

Preheat oven to 220 C or 425 F. Sift flour. Add sugar. Crumble in butter. Rub with flour until bread crumbly. Beat the egg and milk together. Slowly add to the flour and butter mixture and knead it into a soft dough. Place the dough on a floured surface. Role to about 1.5 " thickness. Use 2.5" pastry cutouts to cutout the scones. Place it on a baking sheet and glaze with milk. Bake for about 10-12 minutes until golden brown. Serve hot from the oven with jam and cream.

Maryam Kay Sheerani Gulab Jamun

Maryam Kay Sheerani Gulab Jamun

Ingredients

Full cream powdered milk 2 cups

Baking powder 2 tea spoons

Self raising flour 1 tea spoon

Ghee 2 table spoons

Eggs 2

Sheera:
Sugar: 2 - cups
Water - 3 cups

Method:

Mix well all ingredients (except the sheera ingredients) and kneed with your palm. Make balls making sure that there are no cracks in them. Deep fry them on low flame until they are brown and keep stirring them so that the balls get fried uniformly. Take two cups of sugar and three cups of water and mix a bit of orange food color and 5-6 green cardamoms. Make a sheera (sweet water). Do not cook too much and put all the fried balls in that sheera while still boiling on a low flame. When all the balls are done turn off the flame and cover the pot with lid for 5 minutes. Serve hot or cold as u like!

Humaari Pyaari Tayyaba Bhabi ka Murgh Musallam

Humaari Pyaari Tayabba Bhabi ka Murgh Musallam

 

 

Ingredients

Put cuts on one whole chicken and keep it on the side

1 cup minced onions 

1 cup yogurt

2 tablespoons ginger

1 tsp red chilli powder

1 tbs garlic paste

1 tsp garam masala powder

1 tsp salt

1 tsp cumin powder

1 tsp turmeric

Juice of 2 small lemons 

Method

Mix all these ingredients to form a paste and marinate the whole chicken with it. Keep the whole chicken marinated for 2 hours. Pour 1 cup oil in a pan. Once the oil is hot put 4 cardamom in it and put the marinated chicken in it.Cook the chicken for 30-45 mins on medium flame.  Phir nosh e jan farmaien

Coco Ki Jadoo Ki Rus Malai

Coco Ki Jadoo Ki Rus Malai

 

Ingredients:

Milk powder - 1 cup
Egg - 1
Baking powder - 1 tsp.
Milk - 0.5 liter
Cardamom - 2
Sugar - 1/2 cup

 

Method:

Add cardamom and sugar to the milk (regular not powder) and put it on medium heat. Separately, mix powder milk + baking powder and mix it up really well. Add egg to it and mix it again. Do not use a beater. Knead the dough and make little balls out of it. The dough will be quite sticky and a bit liquidy. Put some flour on your hands to make it easier to make balls. After making the ball, press it in the middle to make it flatter. Turn the heat for the milk on super high and add the balls to it. Stay there so that the milk does not boil over. after 10-15 minutes, out it on low medium. Soon the balls will become BIG. Now turn the heat down to low and let the milk with the balls simmer for another 20-25 minutes.

Coco Kay Aala Tareen Seekh Kabab

Coco Kay Aala Tareen Seekh Kabab

 

 

Ingredients:

Ground Beef - 1/2 kilo
Onion - 1 small ( 4 Tbsp. when minced)
Coriander
Green chilies - 1-2. Take out the seeds
Salt - 1 tsp.
Red chili powder - 1 tsp.
Red crushed Chilies - 1 tsp.
Gram flour (besan) - 2 tsp.
Ginger paste - 2 tsp.
Garlic paste - 2 tsp.
Raw Papaya (kucha papeeta) - 1 tbsp.
White Zeera - 4 tsp.
Cloves - 4
Whole Black Pepper - 8
Lemon - 4 tbsp.
Coal - 1 (optional)

Method:

Grind Zeera + cloves + black peppers into a powder.  In a chopper add whole onion. Chop it, add coriander + green chilies chop again. Add everything else to the chopper except lemon, garam flour and beef. When chopped. Take it out and out beef in the chopper. Add the mixture take out of the chopper earlier back into the chopper with beef. Then chop it again. make sure it is mixed really well.  Now add 2 tbsp. oil to a frying pan and add garam flour to it and cook (bhoon) it. When done, strain it through a strainer and add it to the beef mixture. Add lemon as well. mix it all up with hand. Put the beef mixture in a pot. Heat up the coal on fire. Once it is super hot, make a hole in the middle of the beef mixture and place the coal in that hole, on top of the onion skin. Pour a tiny bit of oil over it and put the lid on the pot IMMEDIATELY! You can even put some cut up onions in the same pan to get BBQ onions. Open the lid a 10 minutes later. Put the beef on skewers, brush some oil on them and place then in the oven at 240 C for 15-20 minutes. Turn them midway. You can even make round kababs and simply fry them. Sheekh Kabab Tayaar!

Mano Ki Lazeez Tareen Rus Malai

Mano Ki Lazeez Tareen Rus Malai

Ingredients:

1 cup milk powder - (preferably Nido)
1 egg
1 tsp. baking powder
1 tbsp. oil
1 liter milk ( a little more than 4 cups)
1 cup sugar
1 cardamom

Method:

Boil milk on low heat for 20 min. Mix all the ingredients except sugar to make soft balls . This will make around 12 balls. Add sugar and cardamom in milk . Add all these balls to this milk at once and let this simmer on high heat for 5 min. Leave to cool in the pot add  pistachio and almonds before serving.

Mano Ka Dhamakeydaar Dum Ka Qeema

Mano Ka Dhamakeydaar Dum Ka Qeema

Ingredients:

1 kg keema - ground beef
3 medium onions
1 cup oil
1tbsp ginger paste
2 tbsp green papaya
1tsp garam masala powder
1/12 tsp salt
7 to 8 whole red chilies
2 tbsp yogurt
1 tbsp besan or chick pea flour
1 piece of coal

Method:

Fry onions in oil for 10 min to a golden color . Remove onions from oil. Add red chilies and grind them into smooth paste. Put this in a bowl and add the rest of the ingredients and leave it for 3-4 hours or overnight in the refrigerator . Use coal for the smokey flavor before cooking. Take 1/2 cup of oil and fry the mixture from the night before for 5 min. Cover and cook for 30 min until excess moisture finished.

Yasir Ka Pyaar Bhara Onda

Yasir Ka Pyaar Bhara Onda

Ingredients: 

1 Onda  -  khaas khiyaal rakhein keh woh Onda ho aur Unda nahi

Method: 

1 frying pan lain, us mein tail daal kay4-5 minute takhalki aanch pay garam honay dain. aik addad oonda lain, usko tor kay bohat pyaar say frying pan mein daalein. Is baat ka khaas khiyaal rakhein oonday ki zardee na tottay. 1-2 minute mein fry oonda tayaar. Namk aur kaali mirch hasb-e-zaiqa daalein, aur parathay ya toast say tanawal farmaeein. Aapki concentration ka bahut bahut shukria

Meethi Amina ka Meetha Chocolate Cake

Meethi Amina ka Meetha Chocolate Cake 

(Original by Ina Garten) 

Ingredients: 

1 3/4 cups all-purpose flour, plus more for pans
2 cups sugar3/4 cups good cocoa powder2 teaspoons baking soda1 teaspoon baking powder1 teaspoon kosher salt1 cup buttermilk, shaken1/2 cup vegetable oil2 extra-large eggs, at room temperature1 teaspoon pure vanilla extract1 cup freshly brewed hot coffee
Heavy whipping cream

Method:

Preheat the oven to 350 degrees F. Butter two 8-inch x 2-inch round cake pans. Line with parchment paper, then butter and flour the pans.Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.

The original recipe has butter cream icing but I like simple whipped cream with sugar for icing. Place 1 layer, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake. To original recipe link is below:

Read more at: http://www.foodnetwork.com/recipes/ina-garten/beattys-chocolate-cake-recipe.html?oc=linkback

Munni Ka Behtereen Pulao

Munni Ka Behtereen Pulao

Ingredients: 

White Rice - 3 cups
Goat botiyaan - 7 grams
Whole coriander - 3 tsp. heaped
Aniseed - 2.5 heaped (saunf)
WHOLE garlic ( not cloves)- 1.5
Whole onions - 2 medium size
Onions chopped - 1
Minced ginger - 2 tsp. heaped
Minced garlic - 1.5 tsp.
Yogurt- 1/2 cup
Kewra - 4 tbsp.

Garam Masala:
1 tsp. black pepper (whole
1/2 tsp. clove
1.5 " cinnamon stick
A few Bay leaves (tez path)

Method: 

Put goat pieces in water (7-8 cups of water). Take a small piece of cloth ( preferably malmal) and put whole coriander + aniseed, tie it up and put it in the same water. Add 1.5 whole garlic (not cloves) + 2 whole onions to it. Make sure to take off the outer layer of the onion. Put this on medium heat with the lid on. Once the meat is done, make sure you have at least 6 cups of water remaining. If less add some water but not too much otherwise the flavor will be diluted. Take out the meat; strain the leftover stock and save it. Push it through the strainer to get all the amazing flavors out. In a separate pot, add 1 cup of oil + chopped onions + ginger + garlic. When onions are done, add the meat + yogurt. fry it s bit. Then add whole garam masasla. Cook (Bhoon) it further. Add 1/2 broth from before to bhoon further. When done with bhooning. Add all the broth that was saved. Make sure there is a total of 6 cups of broth for 3 cups of rice. Put rice in the water and let is cook with the lid on for 25 minutes. When rice is done, but a teeny bit of water is left, put it on super low heat for "dum". When done, add kewra. Then fork the rice a bit to mix everything. Leave with the lid on till it is time to EAT!

Kaka Kay Lajawaab Pasanday

Kaka Kay Lajawaab Pasanday

Ingredients:

1 kilo beef (cow ) in small pieces - Tender Loin preferebly
Ginger: 2.5" to 3" piece - minced
Black pepper powder - 1.5 tsp.
Salt - 1 heaped tsp.
Vinegar 1-1.5 cup or 1- 3/4 cup melon
Crushed pepper - optional

Method:

First mix the dry masala ( ginger + black pepper + salt) to the beef and mix it up with eh beef really well. Now add vinegar and mix well again. Put in the fridge for at least 2 hours ( best if kept overnight) Add oil and beef to the pot on medium heat. DON'T add water. Put the lid on and let it cook. When the water has dried out and the beef is cooked, fry the beef in the left over oil for 1-2 minutes. This whole process will take 15-20 minutes. The beef "bhun jai", check if it is cooked properly. Add a little bit of water to cook more if needed. ALL DONE! Can sprinkle with crushed red pepper in the end if you want to make it chat pata.

Humera Ki Khoobseerat Chicken Ginger

Humera Ki Khoobseerat Chicken Ginger

 

Ingredients:

Chicken 1/2kg
Green chilies 3-4
Turmeric (haldi) powder 1/4 tsp.
Garam masala 1/2 tsp.
Coriander leaves 1/2 tsp.
Chinese salt 1/2 tsp.
Oil 1/4 cup
Butter 2 tbsp.
Tomatoes 3-4
Ginger 1/4 cup (chopped)
Garlic/ginger paste 1 tbsp.
Black pepper 1 tsp.
Salt 1 tsp.
Ketchup 1 tbsp.
Yogurt 1/2 cup
Red chilies 1 tsp.

Method

 In a pan add chicken, ginger garlic paste, tomatoes cook until water dries. Then add Chinese salt, salt, red chilies, black pepper, turmeric powder, butter, oil cook until oil separates. Then add (whipped) yogurt, green chilies, ketchup, tiny slices of ginger, garam masala, cook on medium heat.Then garnish with coriander leaves



Kaka Kay Zalim Tikkay

Kaka Kay Zalim Tikkay

 

 

 

Ingredients:

Beef Boti - 1 kilo (small pieces - 1 inch)
Black Pepper - 1.5 tsp.
Salt - to taste
Vinegar-Lemon juice - 1/4 cup
crushed red Chili - 1 tsp.
Ginger - 1 tsp.
Oil - 1/2 cup
optional - raw papaya - 1 tsp.

Method:

Mix all ingredients above ingredients except for the chili and leave it overnight. Next day, fry them in a pan with quarter cup oil and later add enough water to cook it. Cook it on low flame. When almost done, sprinkle with crushed red chili and let it cook for another 10 minutes. You are done! Enjoy with garma garam chappatis.