Tuna Fish & Cheese Balls

This recipe was given to me by colleague and lovely sister Shahzadi Lubna.
It turned out sooo yummy that i added it to my regular cooking list (a must tea item as commented by my mother)
You can make these in any shape- I made Balls ^_^

Ingredients:
1 small Tin of Tuna Fish flakes (in oil) (Drain out the oil and use flakes)
1 large potatoes boiled and mashed,
Chedder cheese in fine julian cut (Kadu kash ke hoye) (Use tuna fish tin to measure and take 1 tin cheese)
1/4 tea spoon dry roasted and crushed white cumin
1/4 tea spoon dry roasted and crushed corainder seeds
3/4 tea spoon of red chili flakes (kuti lal mirch)
1/4 tea spoon all spice powder (Garam masala)
1/4 tea spoon white pepper
2 large green chilies finely chopped
2 table spoon finely chopped green coriander leaves
Salt as per taste.
1 table spoon corn flour only if needed.

For Coating:
4 table spoon all purpose flour (Maida)
1/4 tea spoon dry roasted and crushed white cumin
1/4 tea spoon dry roasted and crushed corainder seeds
1/4 tea spoon salt
1 egg

Bread Cumbs as required.

Method:
Mix all ingredients, mash with hands well.
Make balls or give any shape of your choice, if required then add corn flour.

Roll these balls in coating batter and then in bread crumbs.
Deep fry till golden brown.
Enjoy with hot cup of tea or coffee ^_^

Quick Pineapple Soufflé

This is Shireen Anwer's Recipe. It turned out so good that on high demand I made it on next day too ^_^
Quick fix dessert that is yummy too.

Ingredients
Pineapple jelly 2 packets
Pineapple tidbits 1 cup
Fresh cream 400 gm
Icing Sugar 4 tbsp
China grass powder 1 tsp heaped (I skipped it)
 
Method:
Dissolve 2 packets jelly and 1 tsp china grass powder in 3 cups of warm water.
Beat 400 gm cream with 4 tbsp icing sugar.
When the jelly is half set add cream and beat well.
Fold in the 1 cup pineapple tidbits and refrigerate until set. 

Fish Korma

This is Zubaida Appa's Recipe. It was sooooo yummy, everyone loved it. Thanks a lot Appa Jee :-)

Ingredients:
1 kg Fish (Apply vinegar and wash)
250 grams yogurt (ek payo dahi)

1 tea spoon turmeric powder (Haldi)

1 tea spoon dry roasted and crushed cumin

1 table spoon dry roasted and crushed coriander

1 tea spoon red chili flakes (Kiti lal mirch)

1 tea spoon crushed black peppers

1 table spoon ginger paste

1 table spoon garlic paste

 Salt as per your taste

1 lemon juice

2 green chilies

1 large onion slices (this was not in original recipe but i added it)

Method:

In 2 table spoon oil fry wish till it's water dries out completely ( This will remove all fish smell)

In same oil add 3/4 cup oil and heat it.

Add onion and fry it till light brown, take out, let it cool then grind it.

In same oil add Ginger paste and fry for 1 minutes

Add Ginger Paste fry for one minute.

Add turmeric powder, dry roasted and crushed cumin, dry roasted and crushed coriander, red chili flakes and crushed black peppers and green chilies. Fry all spices.

Add well beaten yougart.

cover and let cook on low flame for 5 minutes.

Add salt. and place all fish pieces in pot.

Add 1 lemon juice.

Cover and let cook on low flame till yogurt is cooked oil comes on surface. 

Now my own addition :-) 

Once it is cooked then add.

1/4 tea spoon all spice powder (garam masala powder)

1/4 tea spoon jyfel, javetri and green cardamon powder.

2 table spoon finely chopped green corrainder leaves.

Cover and leave for 5 Minutes then mix before dishing out :-)

Chicken Kunna

Chef Tahira Mateen's Recipe of Mutton Kunna is used. It was tooo Yummy, everyone loved it :-)
More the Kunna is cooked at lowest heat, more tastier it will be.
This dish is from Chinot and traditionally cooked with mutton.

Note: This will be cooked only in Clay Pot (Mitti ke Handi) otherwise the taste of traditional Kunna will be missed.

Ingredients:
1 kg Chicken cut into 8 to 10 pieces. (Small pieces should be avoided as they will break due to long hours of cooking involved)       

1 cup Desi ghee (Oil)

1 large sliced onion.

2 table spoon ginger garlic paste

1 table spoon coriander powder

1 table spoon heaped Red chili powder

½ tea spoon turmeric powder (Haldi)

Salt as per your taste

Take a thin cloth (Malmal ka Kapra) and tie in it below:

5 green cardamon (Choti illachi)

4 to 5 cloves (long)

1 piece sonth (Dried Ginger)

1Malabathrum (tez path)

1 tea spoon white cumin

2 Bari illachi

2 pieces of Cinnamon (Dar chini)

Tie it tightly. This will be put in pot.

2 Table spoon wheat flour

1 tea spoon dry roasted and slightly crushed black cumin (Kala Zeera)

Method:
In a clay Pot add Desi ghee (oil) and heat it.
Add sliced onion fry till transparent.
Then add ginger and fry till aroma starts coming (will take 1 to 2 minutes)
Add ginger paste  and fry till aroma starts coming (will take 1 to 2 minutes)
Then add chicken and fry it.
Add spices tied in cloth as described above. (This will remain in pot till end)
Then add turmeric powder, corriander powder, red chili powder and salt. Fry it.
Once all spices and chicken are fried properly add 3 glass water.
Cover the pot and cook on low flame (dam ke anch) for 1.5 hours.

Dry roast 2 table spoon wheat flour, dissolve it in 1/2 cup water and after 1.5 hours add this in Pot.

Also add roasted and slightly crushed black cumin.

Cover and cook for 30 minutes more or till flour is cooked.

After 30 minutes close the flame and let it on stove it will continue to cook with heat of clay pot. 

Dish out after 15 minutes.

Delicious Kunna is ready :-)