Chicken Rolls

Ingredients:


Chicken boneless 300 gm
• Black pepper ½ tsp (crushed)
• Tikka spice 1, ½ tbsp
• Lemon juice 2 – 3 tbsp
• Garlic 1 tbsp (chopped)
• Butter as required
• Salt to taste
• Coal 1 piece
• Shehroz Oil for frying
• For Chapatti:
• Flour 2 cup
• Salt a pinch

Cooking Directions:

1. In big bowl, sift flour with salt.
2. Now add required lukewarm water and knead a smooth dough.
3. Place in a air tight box and refrigerate for half and hour.
4. Divide dough in small balls and roll them out into a thin circular on floured surface.
5. Cook the chapattis on a griddle pan until done.
6. For Filling: In a mixing bowl, add cubed chicken, chopped garlic, black pepper, tikka spice and lemon juice, mix well.
7. Melt butter and fry chicken till golden.
8. Take a piece of burning coal on bread; and place it on chicken, now drizzle a few drops of shehroz oil over it.
9. Immediately cover and let it sit for 5 minutes.
10. Now take a chapatti spread a layer of butter over it, then add a bit of chicken and roll it.
11. Repeat with the remaining chapattis and serve.

Hot & Sour Soup

Those looking to enjoy the winters with healthy soups. Check out this easy Hot & Sour soup recipe

Ingredients:

Chicken Stock: 1 Liter
Chicken Boneless: 250 gms, chopped
Cornflour: 5 tbsp
Soy Sauce: 5 tbsp
Eggs: 4, white only
Salt: 1 1/2 tbsp
Black Pepper Powder: 1/2 tbsp
Tomato Paste: 2 tbsp
Cabbage: 2 cups, shredded
Carrot: 2 cups, chopped
Water: 1 liter
Lemon Juice, Fresh: 5 tbsp
Red Chilli Powder: 1 tbsp

Method:

Bring chicken stock and water to a boil in a large pot. Add tomato paste, black pepper, salt, and cook for 5 minutes. Now add the chili powder, soy sauce and chicken to the stock and cook for further 10 minutes. Remove the scum that rises to the surface with the help of a spoon. Thicken the stock by dissolving cornflour in 1 cup of water, making sure there are no lumps. Stir it into the soup. Add the lemon juice. Usually synthetic vinegar is added for sourness, but we’ll use lemon juice because it’s more nutritious and tastes so much better. With the flame turned low, add the vegetables. Beat the egg whites and pour into the pot in a thin stream. Take care not to stir for at least 2 minutes. People often make the mistake of stirring the soup too soon, but that just breaks the egg white into tiny pieces and clouds up the soup. Cloudy soup does not look very appetizing. Pour the soup into a pretty bowl and serve with small dishes of chilli sauce, soy sauce and green chilli in vinegar

Crispy Breaded Chicken Steak

Treat yourself tonight with crispy breaded chicken steak! We love this recipe, which is great for sharing with family and friends – simply add our Latif Cooking Oil.

Ingredients
2 eggs 2 cups milk, at room temperature 3 cups flour 2 teaspoons meat seasoning 2 cups frying latif cooking oil, preferably Canola 8 (6-ounce) tenderized beef cutlets at room temperature (or tenderized center cut boneless pork chop, or tenderized boneless chicken breasts) Mashed potatoes, recipe follows Mashed Potatoes: 1 pound baking potatoes, like russets, peeled and cut in quarters 12 tablespoons (1 1/2 sticks) butter 2 cups half-and-half or 1 1/2 cups milk 1 teaspoon salt 1 teaspoon black pepper

Directions:
Whisk eggs and milk together in a bowl and set this egg wash aside. Combine the flour and meat seasoning in another bowl and set aside. Heat the oil in a heavy 14-inch cast iron skillet over medium heat to 350 degrees F. Use a deep frying thermometer to check temperature. The oil should pop loudly when a drop of egg is dropped in. Dip each of the first 4 cutlets in the egg wash mixture. Dredge them in the flour, then dip them back into the egg wash, and very gently place them in the hot oil. As you carry them 1 at a time from the egg wash to the skillet, hold a plate under them to catch the dripping egg wash. There'll be a regular explosion of noisy oil popping. Cook for 3 to 5 minutes, until breading is set and golden brown. Gently turn them with a long handled meat fork or long metal tongs. Be careful. Cook another 3 minutes. Carefully remove them from the skillet and drain on a platter lined with paper towels. Let oil reheat and repeat process for other 4 cutlets. Mashed Potatoes: Boil potatoes until tender. Drain and mash with butter, half-and-half, salt and pepper. Beat until smooth. Yield: 10 servings

Choclate Waffles

Treat your sweet tooth with a new dessert and delight everyday by just following this delightful Waffles with Chocolate Sauce.


Ingredients:

• 1 3/4 cup whole wheat pastry flour• 1/4 tsp baking soda
• 2 tsp baking powder
• 1/8 tsp salt
• 1/4 cup unsweetened cocoa powder
• 2 eggs
• 3/4 cup low-fat buttermilk (or milk mixed with just under a tbsp of vinegar and left to sit 5 minutes)
• 3/4 cup pureed cherries (either frozen and thawed or fresh)
• 2 Tbsp Latif Cooking Oil
• 2 Tbsp honey

Directions:

In a small bowl combine the flour, baking soda, baking powder, sea salt and cocoa powder. Mix well and set aside. In a medium sized bowl, combine the eggs, buttermilk, pureed cherries, oil and honey. Add the dry ingredients to the wet and mix well.


Preheat your waffle iron until hot. Use about 1/3-1/2 cup batter per waffle. Serve immediately.

Balochi Sajji

Sajji is native Balochi dish of Pakistan. It belongs to desert areas of the country but it’s popularity has ensured its availability in almost every city of the country.

Ingredients:
- Whole leg of lamb - 2.5-3 kg - Lemon juice - 4tbs - Garlic paste - 1tbsp - Salt - 3tsp - Black pepper - 2 tsp - Ground coriander - 1tbs - Ground cumin - 1tbs - Yogurt - 250gm - Latif Cooking oil - 1/2 cup Method:
- Trim all fat and silver skin from lamb. - Prick lamb thoroughly with a sharp knife or large fork or cut small slits all over lamb with a sharp knife. - Place the lamb in a deep baking dish, spread lemon juice all over lamb and rub it into the slits. - Cover and marinate for an hour. - Combine garlic paste, salt, black pepper, coriander, cumin and yogurt in a small bowl. Mix well. - Pour the marinade over the lamb and coat well all over. - Cover and place it back in the refrigerator for 6-8 hours or preferably overnight. - Prepare the grill and grill lamb on an oiled rack set 5-6 inches over glowing coals for 10-15 minutes on each side. - At the end of cooking time, brush lamb with oil. - Serve it with Nan and Chutney.

Dry Chicken Masala

This delicious dry chicken masala recipe can be eaten with Naan or chapati. Its mildly spicy and great on taste.

INGREDIENTS

Chicken leg pieces: 1 ½ kg
Coriander powder: 2 ½ tablespoons
Red chili powder: 1 ½ tablespoons
Black pepper powder: 1 ½ tablespoon
Lemon juice: 2 tablespoons
Turmeric: 1 teaspoon
Garam masala powder: 1 teaspoon
Cumin powder: ½ teaspoon
Green chilies: 4 to 5 (chopped)
Garlic: 6 to 7 (chopped)
Curry leaves: 6 to 7
Ginger: 1 inch piece (chopped)
Salt: to taste
Mithoo Cooking Oil: as required

PROCEDURE

Mix all ingredients (except chicken and Mithoo Cooking Oil) with water and make a paste Put cuts on the chicken
and marinate it in the paste for 4 to 5 hours in the refrigerator In a pan, put in some Mithoo Cooking
Oil.
Add chicken along with little bit of water and cook till the chicken has tenderized and the water has dried up.
Take it off the heat Once ready, serve hot

Reshmi Kababs

Chicken Reshmi Kebabs are a delicious treat for your grilling dinner. These soft texture kebabs are full of flavors and easy to prepare.

Ingredients:
Chicken mince 1/2 kg
Onion 1 raw
Green chillies 6
Coriander leaves 2-3 tbsp
Mint leaves 2-3 tbsp
Ginger pieces 2 inch
Onion (fried and ground) 1
Salt 1 tsp
White pepper 1/2 tsp
Red chillies (ground) 1/2 tsp
All spice 1 tsp
Zeera (roasted and ground) 1 tsp
Buy These Ingredients Now

Cooking Directions:
Mix all of the above ingredients in the chicken mince and marinate it for an hour.
Later, roll the mince into seekh kababs and BBQ.
Serve with nan and salad.

Peas Pulao Recipe

Peas Pulao is quick and easy recipe for your gathering. It is served as main dish with raita or tomato chutney.

INGREDIENTS

1 heaped cup basmati rice
¾ cup matar/peas, preferably fresh or frozen
½ cup thinly sliced onion
2 to 3 tbsp oil or ghee
1.75 cups for pressure cooking and 2 to 2.5 cups for cooking in a pot
salt as required
whole spices/whole garam masala:
1 tsp cumin seeds/zeera
1 inch cinnamon/dalchini
1 black cardamom/badi elaichi
1 or 2 green cardamom/hari elaichi/chotti elaichi
2 to 3 cloves/lavang
1 or 2 single strands of mace (jayitri or javitri)
1 medium bay leaf/indian bay leaf (optional)

INSTRUCTIONS

-wash the basmati rice till the water runs clear.
-soak the rice for 30 minutes. drain and keep aside.
-heat oil or ghee in a pressure cooker or in a pot.
-add the cumin seeds along with all the whole spices.
-saute till the spices release their aroma and become fragrant.
-then add the sliced onions. stir and saute till the onions are golden or caramelized.
-do not burn the onions as this will lead to bitter taste in the pulao.
-add the matar/peas and saute for a minute.
-now add the drained rice and stir gently.
-saute for a minute. add water and salt. stir.
-cover and pressure cook for 2 whistles on a high flame.
-if cooking in a pot, then cover the pot tightly with a lid and cook the rice till all the water is absorbed and the rice grains are cooked.
-if cooking in a pot, then check the rice whilst they are cooking. if all the water has been absorbed and the rice grains have not cooked completely, then just add a few tbsps of water. cover and cook the rice for a few minutes.
-fluff the rice and serve matar pulao hot with onion-tomato raita or green chutney.

Gajar ka Halwa

The most delicious delight of winter season is Gajar ka Halwa.

Ingredients
Carrot shredded 2 kg Milk 1 litre Solid milk (khoya) 250 grams Sugar 1 cup Kewra essence few drops Clarified butter 4 tbsp Dry fruit as required Buy These Ingredients Now
Cooking Directions
Pour milk in a pan and cook carrot in it till milk dry. Then add sugar in it and stir fry until sugar water dissolves. Now add clarified butter and stir fry till butter comes on top. Add milk solid and dry fruit in it and cook for 2-3 minutes. Now mix kewra essence in it and dish it out. Top with solid milk and dry fruit. Serve warm.

Mini Pizza

Make these delicious individual serving pizzas in easiest way. Enjoy these tasty mini pizzas at tea time with your family.

Ingredients

Tomato paste 4 tbsp Flour 1/2 kg Yeast 1 tbsp Sugar 1 tbsp Egg 1 Salt 1 tbsp Tomatoes 10, chopped in a blender Capsicum 2, sliced or diced Onions 2, sliced Garlic paste 1 tbsp Cheddar cheese 250 gms Mozzarella cheese 250 gms Chicken 300 gms Sweet corn 1 can, drained Mushrooms 1 can, drained Sausage 1 packet Green chilies 6 Black olives 8 Latif Cooking Oil 8 tbsp

Method:

To make the dough, mix yeast with 1 tsp sugar and some water. Set aside to activate. Add 1 tsp salt to self-raising flour. Now add the activated yeast mixture, 3 tbsp oil, 1 egg, and knead to a smooth dough using lukewarm water. Leave dough in a warm place to rise. Make the sauce by heating 3 tbsp oil and frying 3 tbsp sliced onions and 1 tsp garlic paste for 2 minutes. Add tomato paste and chopped tomatoes. Bring to the boil. Add 1 tsp sugar, 1 tsp salt, 2 cups water. Cook on medium heat for 15 minutes until the sauce thickens. For toppings, cut the chicken into bite-sized pieces. In a clean pan, heat 2 tbsp oil and fry 2 tbsp sliced onions with 1 tsp garlic. Add chicken pieces and 1 tsp salt. Cook on high heat for 10 minutes until the chicken is crisp and dry. Grate the cheddar and mozzarella cheeses. Store in the freezer until required. To assemble, roll out dough and cut into small sections. Spread a spoonful of sauce on each section, top with chicken, sausage and vegetables in any combination, then sprinkle with a handful of cheese. Bake in the oven at 200°C for 10 minutes until the cheese is bubbling and golden brown at the edges.

Winter Plum Soup

Ingredients:

2 (16-ounce) cans plums in light syrup, undrained
2 cups red grape juice
1 tablespoon honey
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 cup orange juice
1/2 teaspoon grated lemon rind
6 tablespoons low-fat yogurt
6 mint sprigs (optional) (Dhanya)

Method:

- Strain plums through a sieve over a bowl, reserving juice.
- Cut plums in half; discard pits. Combine plums, reserved juice, grape juice, honey, cinnamon, and cloves in a medium saucepan.
- Bring to a boil.
- Cover; reduce heat, and simmer 15 minutes.
- Place half of soup in a blender; process until smooth. Pour into a bowl.
- Repeat procedure with other half of soup. Stir in orange juice and rind.
- Place 3/4 cup soup into each of glasses.
- Top each serving with 1 tablespoon yogurt and 1 mint sprig, if desired.

Chicken Roast Recipe

You can actually amaze yourself by cooking deliciously perfect chicken roast.

Ingredients

Chicken 1 kg
Onion 1 cup (chopped)
Ghee or Mithoocooking oil 1 cup
Yogurt 1 cup
Ginger 1 tbsp (ground)
Garlic 1 tbsp (ground)
Black pepper 1/2 tsp (ground)
Poppy seed 1 tbsp (ground)
Mace 1/4 tsp (ground)
Cinnamon 1/4 tsp (ground)
Kewara water 2 tbsp
Sugar 2 tbsp
Lemon juice 1 tbsp
Salt to taste
Buy These Ingredients Now

Cooking Directions

Heat Mithoo oil and Fry the onion til golden brown.
Spread the onions on a paper for crisp.
Cut chicken into 4 pieces or use it as whole if you like.
Fry the chicken in the remaining mithoo oil for about 10 minutes.
Remove pan from heat and let it cool for 15 minutes.
Crush the fried onion.
Then mix onion, salt, yogurt, ginger, garlic and add into the chicken.
Add 1 cup of water, put lid and cook on a low heat for about 2 hours, stir it time to time.
Make a paste of black pepper, poppy seeds, mace, cinnamon and cardamom.
In the middle of cooking turn the pieces of chicken/whole chicken, add the paste and sprinkle Kewara on the chicken.
When the chicken is tender, add lemon juice, sugar and adjust the taste.
Keep it on a low heat until serve.
Serve with paratha or chapatti.

Fried Fish with Pineapple Sauce

It’s really just another fish in sweet and sour sauce recipe except that you’re adding an unmistakable fruity flavor by using pineapple juice for the sauce. You’ll be surprised at how much difference it makes.

INGREDIENTS Fish: ½ kg Bread crumbs: 1 cup Eggs: 2 (separate yolk and egg white) Black pepper: 2 teaspoons Ajinomoto: 2 teaspoons Vinegar: 3 tablespoons Spring onion: as per requirement (cut in rings) Salt: as per taste Apna Cooking Oil: for frying For pineapple sauce: Garlic sauce: 1 cup Pineapple juice: 1 ½ cup Vinegar: 1 teaspoon Ground red chili: 2 teaspoons

PROCEDURE Using half of black pepper and Chinese salt along with vinegar and salt, marinate the fish a few minutes In another bowl mix together salt, bread crumbs and remaining black pepper and Dip fish in egg white and roll it in the crumbs. Dip it again in egg yolk and bread crumbs. Deep fry fish in Apna Cooking Oil. In another pan put all ingredients of apple sauce and cook for 5 minutes. Pour pineapple sauce in a serving dish and put fish on top. Garnish it with spring onions. Serve hot

White Velvet Soup

Velvet soup is really healthy comfort food that will perk up your taste buds and soothe your soul.

Ingredients:

4 cups (1/4-inch) diced peeled celeriac (celery root; about 1 1/4 pounds)
4 cups (1/4-inch) diced peeled Yellow/Gold potato, (about 1 1/4 pounds)
3 cups clear chicken broth 
2 cups water
2 tablespoons fresh thyme leaves
4 large garlic cloves, chopped
1/3 cup white wine vinegar
3/4 teaspoon salt
1/2 cup 2% reduced-fat milk 
1 tablespoon Shehroz Oil
3 tablespoons thinly sliced green onions

Method:

- Combine first 6 ingredients in a large stockpot; bring to a boil. - Partially cover, reduce heat, and simmer 30 minutes or until vegetables are tender.
- Place half of potato mixture in a blender; process until smooth. - Repeat with remaining potato mixture. Return pureed potato mixture to pan; stir in vinegar and salt.
- Cook over medium heat for 3 minutes or until thoroughly heated. - Remove soup from heat, and stir in milk.
- Divide soup evenly among 6 bowls; drizzle oil evenly over soup.
- Sprinkle with onions.

French Onion Soup Recipe

French Onion Soup is perfect and has delicious taste that will give too many thumbs up from all. Must try on this winters and check out.

Ingredients

2 teaspoons Latif Cooking Oil
4 cups thinly vertically sliced white (sweet) onions
4 cups thinly vertically sliced red onion
1/2 teaspoon sugar
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
2 tablespoons of white vinegar
8 cups of chicken broth
1/4 teaspoon chopped fresh thyme
crutons
low fat cheese

Method:

Heat Latif Cooking Oil in an oven over medium-high heat. Add onions to pan; sauté for 5 minutes or until tender. Stir in sugar, pepper, and 1/4 teaspoon salt. Reduce heat to medium; cook 20 minutes, stirring frequently. Increase heat to medium-high, and sauté for 5 minutes or until onion is golden brown. Stir in vinegar, and cook for 1 minute. Add broth and thyme; bring to a boil. Cover, reduce heat, and simmer 2 hours.

Take out the soup in bowls, place croutons and cheese on top.

Shahi Tukray Recipe

Give your bread a delicious new touch by making Shahi Tukray that is not hard to make. Everyone will love this sweet taste when you serve to your guests or family

Italian Soup Recipe

Wonderful Italian soup recipe. Very tasty also healthy; but you have to need bit more ingredients and patience to make this Italian soup. Once you will make, its sure you will plan to make it next day again!

Ingredients:

Two tablespoons

Olive Oil

One and a halfsmall White Onion, chopped

3 Celery Stalks, chopped

1 (Twenty-eight ounces) can Whole Peeled Tomatoes, along with liquid

2 cups Cold Water

1/4 teaspoon Dried Basil

One and a half(15 ounces) can Chickpeas, drained

1/4 pound cooked Small Shape Pasta, drained

How to make Italian Style Soup

Method:

Include olive oil to stockpot. Heat over moderate heat.

Sauté onion and celery until gentle, regarding Five moments.

Reduce heat in order to reduced.

Add the tomatoes towards the stockpot with liquid.

Break part tomatoes along with wood tea spoon. Mix in cold water. Simmer Ten minutes.

Mix in the dried basil, chickpeas, as well as cooked entree

Simmer 10 minutes.

Function warm.

Italian Style Soup is ready to serve.

Mocha Latte Recipe

Ingredients:

1 (0.71-oz.) envelope instant cocoa mix

2/3 cup hot strong-brewed coffee

1/3 cup milk

Toppings: whipped topping,

crushed chocolate-covered espresso beans

Method:

1. Pour instant cocoa mix into a large mug. Stir in hot coffee.

2. Microwave milk in a glass measuring cup at HIGH 30 seconds or until hot.

3. Stir into cocoa mixture. Serve with desired toppings.

Trifle Recipe

Craving for something sweet this winter? Try this simple Trifle recipe in our #MondayTreats!

Ingredient:

2 (10 ounce) packages frozen sliced peaches, thawed
2 tablespoons brown sugar
1/4 cup white sugar
2 tablespoons all-purpose flour
2 teaspoons grated lemon zest
1/4 teaspoon salt
1/3 cup lemon juice
1 cup boiling water
2 egg yolks
2 tablespoons butter
1 (10.75 ounce) loaf prepared pound cake, cubed
1 cup sweetened whipped cream

Directions:

Place peach slices into a large bowl, and sprinkle with brown sugar. Stir to coat, and set aside.
In a medium metal bowl, stir together the white sugar, flour, lemon zest and salt. Whisk in the lemon juice until the mixture is smooth. Gradually whisk in the boiling water.
In a smaller bowl, whisk the yolks together. Gradually whisk in about 1/2 cup of the hot lemon mixture. Then whisk the yolk mixture back into the larger bowl. Set the bowl over a pan of simmering water. Cook, stirring frequently until the mixture is thick enough to coat the back of a metal spoon. Remove from the heat and whisk in the butter. Set aside.
In each parfait glass, make a layer of pound cake cubes, about 1/2 cup. Top with about 2 tablespoons of lemon sauce, then 1/4 cup of peach slices. Repeat the layers one more time. Top with 1 tablespoon of the lemon sauce. Refrigerate for at least 1 hour to be sure it is thoroughly chilled. Top each parfait with a dollop of whipped cream before serving.

Best Fish Recipe To Taste Right

Relish melt-in-your-mouth fish fillets flavored and grilled with fish sauce. This sumptuous platter is enjoyed best with a sweet and tangy dressing, topped with fresh red chilies and coriander.

Ingredients

200 gm. fish fillet
10 ml Shehroz oil
10 ml fish sauce
2 gm. sugar  

For the Dressing  

30 ml rice vinegar
20 gm. sugar
1 gm. salt 
3 gm. raw garlic
5 gm. fresh red chili chopped
30 gm. chopped fresh coriander leaf


Cooking Directions:

Marinate fish fillet with sesame oil, fish sauce, and sugar for 15-20 minutes.
Grill fish until cooked.
For the dressing, boil rice vinegar, sugar, salt and raw garlic for a few minutes.
Take off the heat and add fresh red chili and chopped coriander.
Serve the fish hot with Southeast Asian dressing poured over it.

Shami Kabab Recipe

We are going to make shami kababs today. These are very tasty and can be served at various occasions. 

Ingredients:

Beef Under Cut 1/2 kg
Gram Lentils 4 tbsp
Shehroz Cooking Oil 1 cup
Garlic Clove 4
Onion 1
Ginger 50 gm
Green Chillies 3-4
Coriander Leaves 1/2 bunch
Mint 1/2 Bunch
Onion Medium 1
Potato (Boiled) 2
Eggs 2
Whole Red Chilli 10
Coriander Seed 1 tsp
Whole All Spices 1 tbsp

Method:

In a pan put beef, whole chillies, garlic clove, whole coriander seed, whole all spices salt, ginger and 1 onion.
Put 2 glass of water and cover with lid cook for half hour.
When meat tender add pulse then cover pan again and cook for 20 minutes more.
Chop in grinder.
Now in this chopped mixture add potatoes, egg, finely chopped green chillies, onion coriander leaves and mint.
Make kabab shape and fry.
Serve hot with chutney.

Chicken Quesadillas Recipe

Make this delicious and cheesy treat for your family and friends.

Ingredients:

-1 pound skinless, boneless chicken breast, diced
-1 (1.27 ounce) packet fajita seasoning
-1 tablespoon Mithoo Oil
- 2 green bell peppers, chopped
-2 red bell peppers, chopped
-1 onion, chopped
- 10 (10 inch) flour tortillas
- 1 (8 ounce) package shredded Cheddar cheese

Method:

1- Preheat the broiler. Grease a baking sheet.
2- Toss the chicken with the fajita seasoning, then spread onto the baking sheet. Place under the broiler and cook until the chicken pieces are no longer pink in the center, about 5 minutes.
3- Preheat oven to 350 degrees F (175 degrees C).
4-  Heat Mithoo Cooking Oil in a large saucepan over medium heat. Stir in the green bell peppers, red bell peppers, onion, and chicken. Cook and stir until the vegetables have softened, about 10 minutes.
5- Layer half of each tortilla with the chicken and vegetable mixture, then sprinkle with the Cheddar cheese. Fold the tortillas in half and Place onto a baking sheet.
6- Bake quesadillas in the preheated oven until the cheeses have melted, about 10 minutes.

Crispy Chicken Broast Recipe

Make this delicious Chicken Broast as you enjoy your evening with your family.

Ingredients

Chicken: 2 (with skin)
White pepper: 1 tbsp
Salt: 4 tbsp & 1 tbsp for coating
Ginger garlic paste: 1 tbsp
Corn flour: ½ cups
Green chili paste: 3 tbsp
Plain flour: 2 cups
Baking powder: 2 tbsp
Water: as required

Method

Fill a bowl with water and add green chili paste, salt, baking powder and ginger garlic paste in it.
Dip the chicken pieces in bowl and leave it for marinating for few hours (3-4).
Then take out the chicken from the bowl and let it dry.

For the coating, mix corn flour, plain flour, salt & white pepper. Mix these items and then coat the chicken properly.
Deep fry the chicken in Apna Banaspati and Cooking Oil. When the color changes to golden brown, take it out and serve it.
(Serve 5-6).

Chicken Haleem Recipe

Even if we have tried the most fascinating and delicious foods from around the globe, we still come back to our authentic classic food. Try out this classic recipe of Haleem.

Ingredients:

Chicken boneless 1 kg
Whole wheat 2 cups
Onions 2
Gram pulse 1/2 cup
Mung pulse 1/2 cup
Fried onion 1
Red lentils 1/2 cup
Shehroz Cooking Oil 1 cup
Salt 2 tsp
Coriander powder 2 tsp
Nutmeg and mace 1/2 tsp
Turmeric 1 tsp
Red chilli powder 3 tsp
Chaat spice as required
All spices powder 2 tsp
All whole spices 2 tbsp
Julien ginger for garnish
Fried onion for garnish
Lemon 2-3

Cooking Directions:

Mix all pulses and whole wheat then soak them in water for approximately 4 - 6 hours.
Roast and Grind all whole spices .
In a pan pour required water and add chicken, soaked drained pulses and wheat, chilli powder, salt, turmeric and ground all spices.
Cook on low heat till everything is well cooked, stirring every now and then. (approximately 4 - 6 hours)
Blend pulses and chicken slightly.
Mix well, with back of spoon and a wooden ladle (i.e. give ghota).
Add ground nutmeg and mace.
Dish out and give tarka.
Granish with coriander leaves, fried onion, green chilli, julien ginger and sprinkle chaat spice

Palak Paneer Recipe

Soft paneer cubes are simmered in smooth, vibrant green, medium spicy spinach gravy.

INGREDIENTS (measuring cup used, 1 cup = 250 ml)

For the palak puree:

200 to 250 grams fresh spinach/palak, about 7 to 9 oz spinach
1 or 2 green chilies, chopped
1 or 2 small to medium garlic, roughly chopped (optional)
½ inch ginger, roughly chopped
3 cups water for blanching spinach
3 cups water for ice bath

For curry:

1 small to medium sized onion, finely chopped, about ? cup finely chopped onion
1 small or medium sized tomato, chopped, about ? cup finely chopped tomatoes
4 to 5 small to medium garlic/lahsun, finely chopped
½ tsp cumin seeds/jeera
¼ tsp turmeric powder/haldi
½ tsp red chili powder (optional)
a pinch of asafoetida/hing (optional)
¼ or ½ tsp garam masala powder (add more if required)
1 small to medium tej patta/indian bay leaf
200 to 250 gms paneer or tofu, about 7 to 9 oz cottage cheese
? to ½ cup water or add as required
1 or 2 tbsp cream, low fat 25% to 35% (i used amul cream)
2 tbsp oil or ghee or unsalted butter
1 tsp kasuri methi leaves/dry fenugreek leaves (optional. kasuri methi
is crushed and added right towards the end. just before adding cream.
)salt as required

Garnish:

a few teaspoons of cream or butter for topping the palak paneer (optional)
½ inch ginger, julienned lemon or lime wedges or slices

INSTRUCTIONS

Making the spinach puree:

rinse the palak or spinach leaves very well in running water. tender
stem are fine. if the stems are stringy, then discard the stems.
boil 3 cups water in a pan or microwave or electric heater. add ¼ tsp
salt to the hot water and stir. then add the palak leaves in the hot
water. close with a lid and let the palak leaves sit in the water for
2-3 mins.strain the palak leaves.
immediately add the palak or spinach leaves in a pan or bowl
containing ice cold water. this method helps in preserving the green
color of the spinach. just add 8 to 10 ice cubes to 3 cups water to
get cold water. allow the spinach leaves to be in the cold water for a
minute or two.
then drain the ice cold water. add the spinach in a blender or grinder
jar with chopped ginger, garlic and green chilies.
make a smooth palak puree. no need to add water while making the
puree. keep the spinach puree aside.

Making the palak curry:

heat oil or ghee or butter in a pan or kadai. if using butter, melt it
a low flame making sure that the butter does not brown.
add the cumin and let them splutter.
then add the tej patta or bay leaf.
add the finely chopped onions. saute till the onions become golden.
then add the finely chopped garlic. saute till the raw aroma of garlic
goes away. no need to brown the garlic.
add the chopped tomatoes. stir and saute the tomatoes till they soften.
once the tomatoes are softened and you see fat releasing from the
sides of the mixture. then add the turmeric powder, red chili powder
and asafoetida/hing.
stir very well.
then add the palak puree.
stir well.
add about ? to ½ cup water or as required. stir again.
simmer for 6-7 minutes or more till the palak or spinach is cooked.
season with salt. the gravy or sauce will also thicken by now.
stir and add garam masala powder.
stir again and then add the paneer/cottage cheese cubes.
stir gently and simmer on a low flame till the paneer cubes become
soft and succulent. about 1 to 2 minutes.
lastly add cream. stir gently again so that the cream gets
incorporated in the palak paneer gravy uniformly. switch off the
flame.
stir and serve the palak paneer hot with some rotis, naan or jeera
rice. you can top the palak paneer with some butter or cream also
while serving. also drizzle a few drops of lime or lemon juice on top
along with ginger julienne

Masala Mutton Karahi Recipe

Ingredients:

mutton 1 kg

oil 2 to 3 cooking spoons

ginger garlic paste 1 1/2 tbs

tomatoes (ripe) chopped 5 to 6

green chillies chopped 4

turmeric powder 1tsp

red chilli 1tsp

cumin 1/2 tsp

corrionder 1/2 ts

karahi masala 2 tbs

kasuri methi 1 tbs

mutton stock 1 cup

salt to taste

for garnish

corriender chopped 1tbs

ginger cut julien 1 tbs

green chillies chopped 1 tsp

Cooking Direction:

1) Put the mutton in the cooker with a pinch of salt, water and 1/2 of the ginger garlic paste.do not cook the meat completely. it should be half done. 

2) Now heat the karahi with the oil in it. then add rest of the ginger garlic paste along with the meat pieces. fry for 2 to 3 mins. 

3) Now add the tomatoes, green chillies and rest of the dry masala's cover the lid and let it simmer on low flame.the meat will be compeletly cooked along with the tomatoes. 

4) Now when water of the tomatoes has dried up and the meat is tender then fry the masala for another 5 mins or till the oil saperates from the masala,s. now add kasuri methi and the stock and cook for 5 min. 

5) Dish out, garnish and serve it with tandori roti and salad.

Mutton Chaunp Biryani Recipe

Spice up your lunch with Mutton Chaunp Biryani.

INGREDIENTS

Mutton champ: 1 kg
Rice: 1 kg (soak in water)
Onions: 2 (grind and make a paste)
Black cardamom (bari elaichi): 6 (grind them)
Green cardamom: 6 (grind them)
Green chilies: 6 (cut from the middle)
Onion: 2 (cut and fry them)
Yogurt: 1 cup
Apna Cooking Oil: 1 cup
Mint: ¼ cup (chopped)
Saffron: 1 teaspoon
Javitri powder: 1 teaspoon
Garlic paste: 1 tablespoon
Ginger paste: 1 tablespoon
Cashew nut paste: 3 tablespoons
Red chili powder: 1 tablespoon
Coriander powder: 1 tablespoon
Milk: 5 tablespoons
Rose water: 1 tablespoon
Garam masala (whole): 1 tablespoon
Kewra: a few drops
Salt: to taste
Rose petals: for garnishing
Roasted cashew nuts: for garnishing

PROCEDURE

Marinate champs in yogurt, onion paste, ginger garlic paste, cashew nut paste, green cardamom, black cardamom, javitri powder, red chili, cumin powder and salt for 2 to 3 hours in a refrigerator In a pan, heat up Apna Cooking oil. Put in the champs with masala and cook it on high heat till the masala dries out. Then add water and cook till champ tenderizes. Heat up milk, put in saffron and mix it in the champs Add green chilies and kewra and take it off the heat. In another pan, put in some water, garam masala (whole), rice and salt. Boil rice till almost done. Now take the water out. In a pan, put a layer of champs first, then a layer of rice and add rosewater on top. Keep doing this layering process till all ingredients are in the pot. In the end, put in fried onions and mint. Cover with the lid and put on low flame (dum) Once ready, garnish with rose petals and roasted cashew nuts

Kaleji Masala Recipe

Kaleji Masala – Goat liver fried in spices – can serve as the perfect appetizer on Bakra Eid.

Ingerdients:

1: kaleji (liver) 2kg mutton
2: onions 2 large (finely chopped)
3: green chillie 5 (bullet chillie chopped)
4: fresh ginger 2inch piece (julian cut)
5: fenugreek leaves (qasuri methi) 3 tbs
6: fresh coriander (dhania) 1/2 bunch
7: tomatoes 4 large ( sliced)
8: thick yogurt 1cup
9: ginger & garlic paste 2 tbs
10:black cardamom 2 pieces (moti elaichi)
11:cinnamon stick (dalchinni) 2 inch 1 piece
12:cloves 8 pieces (long)
13:black pepper corns (kali mirch) 10 pieces
14:cumin seeds (zeera seeds) 1tbs
15:red chillie powder 1ts heeped
16:mix spice powder 1ts (garam masala powder)
17:turmeric powder (haldi) 1/2 ts
18:salt 1ts heeped
19:cumin powder (zeera powder) 1 tbs heeped
20:coriander powder (dhania powder) 1 tbs heeped
21:Latif Cooking Oil or clarified butter (ghee) 1 cup full or as required


Recipe:

1:heat clarified butter in a pan & add black pepper corns, cloves, 
cumin seeds, cinnamon stick & black cardamom , along add the onions & ginger & garlic paste mix well and cook till golden brown on high flame.
2:when the onions get golden brown add the liver & once it changes it color cook it on low to medium heat till all the natural moistuer dries. (do not cover it at all, as it gets hard)
3:once the liquid dries then add red chillie powder, turmeric powder, cumin powder & coriander powder mix it add the tomatoes and cook it till the curry gets thick and the clarified butter comes on the surface on high flame.
4:when the butter comes on the surface add the yogurt & mix it well and cook it again till the butter comes on the surface on medium flame.
5:once the yogurt dries and the butter comes on the surface add fenugreek leaves, fresh ginger, green chillies, mix spice powder & salt mix well and cook it for 2 to 3 minutes on high flame & keep stirring.
6:now add the fresh coriander mix and serve hot with roti or naan.

Beef Chili Recipe

A delicious mouth watering recipe. It is rich in nutrition and extra spicy in taste! 

INGREDIENTS

Undercut beef: 1 kg
Onions: 1 (cut into cubes)
Green chilies: 4 (cut in half)
Red chilies (grated): 4
Sugar: 1 teaspoon
Garlic paste: 1 tablespoon
Ginger paste: 1 tablespoon
Oyster sauce: 2 tablespoons
Soya sauce: 1 tablespoon
Corn flour: 1 tablespoon
Vinegar: 1 tablespoon
Salt: as per taste
Mithoo Cooking Oil: as per requirement
Fresh coriander: for garnishing

PROCEDURE

Marinate beef in soya sauce, oyster sauce, vinegar, salt and red chilies for 2 hours in the refrigerator. Cover beef with corn flour. In a pan, fry ginger paste, garlic paste and beef on a high flame for 4 to 5 minutes using Mithoo Cooking Oil. Further add onions, sugar and green chilies and cook for an additional 2 minutes. Now add water and keep it on low flame till beef tenderizes. Once ready, garnish with fresh coriander and serve.

Mutton Nihari Recipe

It's not as tough to cook as you think! Try & share your feedback!

INGREDIENTS

Mutton: 3 kg
Bakre ke paaye: 2
Brain of a goat: 2
Nalli: 2
Green cardamom: 6 (unseeded)
Cloves: 4
Onion: 3 (cut in rings)
Ginger: 1 piece
Latif Cooking Oil: 2 cups
Turmeric: 1 teaspoon
Black cumin and saunf: 1 teaspoon
Salt and pepper: as per taste
Wheat flour and soonth (ginger powder): as per requirement

PROCEDURE

Grind soonth, saunf, black cumin, cardamom and clove. In half of the required Latif Cooking Oil, fry onion to golden brown color. Then add meat, paaye, nallian, salt, pepper and turmeric. Cook on low heat. Once it has been cooked properly, wheat flour mixed in water to make the gravy thicken. Now add all ground spices, ginger and brain. Keep stirring and cook for a little while. Add water and let it simmer. When it starts to boil, seal the pot with kneaded flour. Lower the flame and let it cook for 6 hours. Once ready, serve with hot naan.

Herb Roast Chicken Recipe

If you fancy trying something different with your chicken.
Learn how to roast a chicken with herbs and citrus flavors.

Bhindi Masala Recipe

Lady finger has many nutritious benefits so we should include lady finger in our menu along with other vegetables.

Ingredients

Bhindi ½ kg
Latif Cooking Oil ½ cup
Garlic 1 tsp
Salt 1 tsp
Chili powder 1 tsp heaped
Black seed 1/2 tsp
Turmeric ½ tsp
Tomatoes 3 (finely chopped)
Green chilies 4 (small ones whole)
Onion 1 (fried light golden)

Cooking Directions

1) Fry Bhindi in Latif Cooking Oil till slightly brown.

2) Remove in the same oil fry garlic, salt, chili powder, black seed and turmeric, fry by adding little water.

3) Add chopped tomatoes, cook on slow fire.

4) Lastly add fried Bhindi with green chilies and brown fried onion, leave it on simmer for 10 minutes.

Bhindi Masala is ready to serve.