Vegetable Rolls

Enjoy Crispy and Delicious Vegetable Rolls

Cooking Method:

1. Heat Apna Cooking Oil in a large pan, add and cook ginger and garlic until fragrant then add onion and stir over medium heat for 2 minutes.

2. Add celery, carrot, zucchini, green bell pepper and cabbage. Stir for few minutes or until vegetables are almost tender then add vegetable stock cubes and white pepper. Stir to combine well. Remove from heat and place the mixture on a plate until it cools into a room temperature.

3. Cut each sheet from the center into 2 triangles. Add 2 tablespoons of the vegetable mixture on each sheet, brush its ends with egg, fold the edges and roll carefully to enclose. Repeat the same with remaining sheets.

4. Before serving, fry rolls by batches in deep hot Apna Cooking Oil until golden brown.

Mutton Malai Korma

Korma is a very common curry dish but it becomes delicate if we cook it with variation. As it gives  a new taste with addition of nuts and yogurt. This colourful curry looks wonderful on the plate and goes perfectly with roti, boil rice or bread.

Ingredients:

1kg mutton boneless (cut into small pieces)
3 cup fresh cream (thick top cream)
2 cup fresh yogurt
3 thinly sliced onions
1 tbsp red chili powder
1 tbsp coriander powder
1 tbsp turmeric powder

1 tbsp black pepper

6 cloves

4 cardamom

 2 inch cinnamon stick

4 green cardamom

Few strands of saffron

1/2 tsp cumin seeds

1 tsp ginger paste

1 tsp garlic paste

Salt to taste

1/2 cup latif banaspati ghee

1/3 cup latif oil

2 tbsp almond paste

2 tbsp cashew nut paste

Cooking Instructions

1) Heat latif oil in a Pan.

2) Add thinly sliced onion and cook till golden brown

3) Drain and keep set aside.

4) In same oil, add mutton pieces,yogurt,ginger,garlic paste, red chili powder, coriander powder, turmeric powder, salt, green cardamom, cinnamon stick, cumin seeds, black pepper and 1/2 cup water.

5) Cook till meat completely done.

6) Now add almond paste, cashew nut paste and cook 6-8 minutes on a low flame.

7) Add latif ghee and cook another 3-4 minutes

8) Fresh thick cream of milk add into korma and mix well. Cook 2-3 minutes and remove from heat.

Malai Korma is Ready to Eat.

Spicy Aloo Tikki Recipe

Spicy Aloo Tikki with crisp outside soft inside is a real treat to taste buds at anytime. It’s so delicious that just name itself gets digestive juices flowing in mouth once you have tasted.

Ingredients

4 big aloo 

5-6 green chilli chopped 

1 bunch of corriander

Leaves chopped 

2 tsp red chilli 

1 tsp kalongi 

1 tsp zeera 

Salt to taste

Shehroz Cooking oil 

For Covering of Cutlets: 

White flour a cup. 

1 tea spoon salt. 

2 table spoon oil 

pinch of baking soda. 

Water for making flour a paste.

Instructions: 

1) Boil Potatoes and peel its skin.. 

2) Mash it and add all the masala and make small tikiya or cutlets. 

3) Now take white flour add oil salt and baking soda plus water to make a thick paste. 

4) Heat Shehroz Cooking oil in a pan. 

5) Dip tikya in paste and deep fry it until golden brown. 

6) Serve it with ketchup, corriander/imli chatney. 

Spicy Chana Pulao Recipe

Chana Pulao is a tasty and spicy Punjabi rice preparation with Chana cooked in masala. This dish will surely boost your taste buds.

Ingredients

1 1/2 cup Chick Peas(boiled)
3 cups Rice, washed and soaked(10 min atleast)
1 1/2 tsp Salt
2 tsp Cumin seeds
1 tsp whole Garam masala
1 medium onion peeled and chopped  1/2 cup Apna Cooking oil

Instructions

1) Heat Apna oil in sauce pan and add onions.
2) Saute until golden brown.
3) Add garam masala, cumin seedsClick to find more about cumin seeds, chick peas and fry for few seconds.
4) Now add 6 cups of water and let it boil.
5) Add saltClick to find more about salt and soaked rice.
6) Let it cook for about 15-20 minutes or until water disappers.
7) Cover the pot and reduce the heat to very low, and cook for 10 min or until rice are cooked.   

Deep Frying Chicken Cutlets

Healthy living starts with healthy eating, so replace your unhealthy diet with simply cooked healthy food that tastes great. Try out this recipe of Chicken Cutlets. Enjoy!

Ingredients

Chicken mince 1/2 kg
Barley 1/2 tbsp wash, soak and grind
Oats 1 cup
Onions 2 medium, ground
Ginger 1 tbsp, chopped fine
Garlic paste 1 tbsp
Garam masala 1 tsp
Black pepper 1/2 tbsp, crushed
Green chillies 1 tbsp, ground
Sesame seeds 2 tbsp, roasted
Eggs 2
Lemon juice 2 tbsp
Salt to taste
Gram flour (besan) pinch
Mithoo Oil for deep frying

Cooking Directions

1) Add all the ingredients except oil to mince, mix thoroughly and leave for ½ hour.

2) Make small oval cutlets, heat oil and fry them, remove when golden brown and drain on absorbent paper.
3) Immediately sprinkle the cutlets with a pinch of gram flour.
4) Serve with naan and tomato sauce.

Chicken Sticks Recipe

In the Holy Month of Ramadan we all need a variety of food. Check out this easy and super tasty chicken sticks recipes. Perfect to serve with ketchup.

Ingredients

Chicken cubes 200 gm
Kachri powder 1 tsp
Chana powder 1 tbsp (roasted)
Garlic paste 1 tsp
Black pepper 1 tsp
Red chili powder 1 tbsp
Salt to taste
Yogurt 2 tbsp
Onion cubes
Capsicum cubes
Tomato cubes
Eggs 2-3
Bread crumbs
Apna Oil for frying

Cooking Directions

1) In a large bowl add all ingredients except egg and breadcrumbs and refrigerate for ½ hour.
2) Thread into skewers 1 chicken, tomato, capsicum, onion then again chicken and all vegetables.
3) Prepare all sticks and coat into bread crumbs dip into beaten eggs and deep fry into wok.
3) Fry till golden brown.

Potato Pakoras With Yogurt Sauce

Potato pakora recipe is perfect for an Pakistani inspired and vegetarian food: don't forget to dip the spicy potato pakora fritters in a creamy yogurt sauce!

INGREDIENTS

For the Pakoras

Potato (450 g, peeled and cut into chunks)
Chickpea flour (75 g )
Cornmeal (50 g)
Fennel seeds (5 ml)
Green chili (3 each, finely chopped)
Coriander (30 ml chopped leaves)
Onion (1, finely chopped)
Latif oil (As needed, for frying)

For the Yoghurt Sauce

Yogurt (250 ml)
Sugar (5 ml)
Salt (1 pinch)
Coriander (15 ml chopped leaves)
Mint (15 ml chopped leaves)


PREPARATION

To prepare potato pakora recipe start cooking the potatoes in salted boiling water for 30 minutes or until soft and then mash.

1) Mix the chickpea flour, cornmeal and the fennel seeds in a bowl.

2) Stir in the chilies, coriander and onion.

3) Then add the potatoes and as much water as necessary to form a thick, kneadable dough.

4) Heat the oil in a deep frying pan until bubbles appear on a wooden spoon held in the fat.

5) Drop tsp-sized portions of the dough into the oil and fry until golden yellow.

6) Drain on kitchen paper.

7) For the yogurt sauce: mix all the ingredients together and season to taste.

8) Serve the potato pakoras with yogurt sauce.