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
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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.