Palak Paneer

Ingredients:

• 450g washed spinach leaves (Tesco one packet)
• 200g paneer cubes
• 1/2 tsp cumin seeds
• 2-3 green chillies
• 1 inch chopped ginger
• 14 to 16 garlic cloves (peeled)
• 1 large chopped onion
• 2 tbsp fresh cream
• 1/2 tsp turmeric powder
• 1/2 tsp Kashmiri red chilli powder
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1/2 tsp garam masala powder
• 1 tsp salt or as per taste
• 4 tbsp cooking oil

 

Method

• Boil two liters of water in pot on high flame
• Add spinach leaves in hot water and cook on high for 2 minutes
• Take out of hot water, strain and pour a little cold water into the leaves (put in blending jar and keep aside)
• Heat a pan on the stove and add oil
• Add cumin seeds, green chili, ginger, garlic and onions
• Mix and fry on medium flame for 2-3 minutes
• Add chopped tomato and mix, cooking it on medium flame until it turns a little soft
• Turn off flames and let cool then add to blender and blend into a paste
• Add a little water and blend again
• Using the same pan, add oil and heat up, reducing to low flame when it has heated
• Add turmeric powder, red chili powder coriander powder and cumin powder, then mix
• Add the prepared paste into the pan and stir
• Cover pan and cook on medium flame for 2-3 minutes, then stir again
• Add fresh cream and mix
• Add garam masala powder and salt to taste, mixing again
• Add paneer cubes, stir gently and let cook for 2 minutes of low flame with lid covered

 

Tested from source: https://www.youtube.com/watch?v=b5bDtzWCR9M

Beef Burger

Beef Mince – 500 Grams

Fresh Garlic Paste – 1 table spoon

Fresh Ginger Paste – 1 table spoon

Soya Sauce – 3 table Spoon

Vinegar – 3 table Spoon

Chilli Sauce – 3 table Spoon

Salt – 1.5 tea spoon

Black pepper powder – 1 tea spoon

Red pepper powder – ½ tea spoon

Mustard Powder – 1 tea spoon

Oregano – 1 tea spoon

Thyme – 1 tea spoon

1 egg

2 bread slices

Grind all these together

Make four patties and fry in 6 tablespoon oil on low flame.

Heat Buns, apply mixture of Mayonnaise and Vinegar on Buns

Place a salad leave on Bun, then place cheese slice, place patty on it, add 1 table spoon of thousand Island, place the top part of Bun and its Ready J

Chicken Malai Boti

Ingredients

• 500gm boneless chicken (2 inch cubes) 
• 2 tbsp thick yoghurt
• 4 tbsp fresh cream
• 2 green chillies paste
• 4 tbsp fresh coriander, chopped with stems
• 1 tsp black pepper powder
• 1/2 tsp white pepper pepper
• 1/2 tsp red chilli powder
• pinch of turmeric powder
• 1 tsp cumin powder (Roast cumin and make powder)
• 1/2 tsp coriander powder (Roast and make powder)
• 1/4 tsp garam masala powder
• 1 tsp salt or to taste
• juice of 1 lemon
• 1 tsp garlic paste
• 1 tsp ginger paste
• 2 tbsp oil/melted butter 
• 1 tbsp finely crushed Almonds

Method:

• Wash Chicken and dry it
• Mix all the ingredients well and add chicken 
• Marinate overnight or at least for 4 hours
• Soak Skewers in water for 30 Minutes
• Thread the chicken pieces on skewers 
• Preheat oven at 200 C and then grill both sides for 15 minutes
• Switch sides on color
• Brush them with butter while switching side
• Can also be cooked on Charcoal grill

Achari Chicken Parchay

Once again a rocking hit ^_^ . This is chef Shireen Anwer's Recipe. I tried it in two ways fried and baked and both were awesome but personally i loved baked version it was ummmmmmmm simply awesome and mouth watering ^_^

Ingredients
Boneless chicken cubes ½ kg
Chili powder 1 tsp
Salt 1 tsp
Ginger garlic paste 1 tbsp
All spice ½ tsp
Fennel seeds ½ tsp (sonf)
Fenugreek seeds ½ tsp (Methi Dana)
Gram flour 2 tbsp (besan)
Mango pickle Masala 2 tbsp
Yogurt 1 tbsp
 
Method
Coarsely grind ½ tsp onion seeds, ½ tsp fennel seeds and ½ tsp fenugreek seeds, keep aside.
Flatten ½ kg chicken cubes in thin parcha.
Marinate them with 1 tsp chili powder, 2 tbsp mango pickle Masala, 1 tbsp ginger garlic paste, 1 tsp salt, ½ tsp all spice, 2 tbsp gram flour and ground seeds.
Bake in a pre heated oven of 180 degrees for 15 to 20 minutes.

Masalaydar Alu Briyani

This is Chef Shireen Anwer's recipe and it turned out soooooo yummy :-)

Ingredients
Rice ½ kg
Potatoes 750 gm
Bay leaf 1
Tomatoes chopped 3
Dried plum 10 (I used only 5)
Green chilies 12 small
Yogurt beaten 1 cup
Onion brown 1 cup
Coriander leaves ½ cup
Oil ¾ cup
Mint leaves ½ bunches
Kewra water 1 tsp (i used 2 table spoon rose water added one drop kewra essence)
All spice 1 tsp heaped
Salt (for rice) 3 tsp
Yellow color ¼ tsp
Turmeric powder ¼ tsp
Ginger garlic paste 3 tbsp
Black cumin seeds ½ tsp
Coriander powder 1 ½ tsp
Salt 1 ½ tsp
Chili powder 2 ½ tsp
 

Method
Heat ¾ cup oil in a pan, fry 1 cup onions, when light golden, 

Add 3 tbsp ginger garlic paste, 750 gm potatoes cut into big pieces, 3 chopped tomato, 12 small whole green chilies, 1 cup yogurt, 1 ½ tsp salt, 2 ½ tsp chili powder, ¼ tsp turmeric powder and 1 ½ tsp coriander powder, fry well till water dries.

Add 1 ½ cup water and cook till potatoes half done. 

Then remove oil from the curry and keep aside, add ½ cup chopped coriander, ½ bunches mint leaves, 1 tsp all spice powder, 1 tsp kewra and 10 dried plum, cook till all done.

Boil water with 3 tsp salt, ½ tsp black cumin seeds and 1 bay leaf, add ½ kg rice and boil till half done.

Drain and spread rice on top of potato mixture, add the oil which was taken out from the curry. 

Also spread yellow color on top, put to cook on high flame for 5 minutes, the lower heat completely and simmer for 15 min. mix well and serve hot.

Quick Green Masala Fish

Some months back I got this recipe and since then it's a regular one on my menu.
Very simple and too yummy in taste, a must try :-)

Ingredients:
2 Boneless Fish Pieces
3 table spoon yogurt
2 table spoon green coriander leaves
5 to 6 Mint leaves
1 Green Chili
1/2 tea spoon Red chili flakes
1/2 tea spoon coriander seeds (you can replace it with 1/2 teaspoon coriander powder)
one pinch Ajwain (optional)
1/4 tea spoon salt

Method:
Wash fish with salt (use salt carefully as fish will absorb it) leave for 3 minutes and wash.
Put all other ingredients in blender and blend.
Now leave washed fish in blended mixture for 10 minutes.
Take 4 tablespoon oil in non stick pan.
Heat oil and put fish pieces.
cover and let cook for 5 minutes on low flame.
After 5 minutes change side
cook for another 3 minutes now pore the remaining blended mixture on fish and cook on medium flame.
Cover and cook for 3 minutes.
In a while fish will absorb mixture.
Dish out :-)

Note: 
Don't over cook otherwise the moisture will dry out and fish will become hard
You can also grill this.

Dhabba Style Chapli Kabab (Shireen Anwer)

This recipe turned our sooo yummy. Thanks to Chef Shireen Anwer for all the awesome comments I received ^_^. In my excitement I forgot to take the picture and by the time I remember there was no single chapli kabab left. Adding picture from net, will upload one taken by me when I will make these second time which will be soon :-)

Ingredients
Mince ½ kg
Butter 2 ounce
Crushed red pepper 1 tbsp
Crushed coriander seeds 1 tbsp (I dry roasted these first, my own addition)
Crushed cumin seeds 1 tsp (I dry roasted these first, my own addition)

Ginger paste 1 tsp (My addition not in original recipe)

Garlic paste 1 tsp (My addition not in original recipe)
Pomegranate seeds crushed 1 tbsp
Wheat flour 3 tbsp

Gram flour 1 tbsp (My addition not in original recipe)
Eggs 2 (i used 1 large only)
Spring onion chopped 2 (I replaced this with one normal medium onion chopped finely)
Tomato sliced 1
Coriander leaves chopped 2 tbsp
Green chilies chopped 4
Salt 1½ tsp
Ghee for frying (I used oil)
 

Method
In a bowl mix together ½ kg mince, 2 ounces butter, 1 tbsp crushed red pepper, 1 tbsp crushed coriander seeds, 1 tsp crushed cumin seeds, 1 tbsp crushed pomegranate seeds, 3 tbsp wheat flour, 1 tbsp gram flour, 2 eggs (be careful with this, add little by little, don't make your mixture too soft), 2 chopped spring onion, 2 tbsp chopped coriander leaves, 4 chopped green chilies, 1 tsp ginger paste, 1 tsp garlic paste, 1 ½ tsp salt and mix well, keep aside for 1 hour, make into big kababs, shallow fry in ghee (oil) , fix 1 slice of tomato onto each kabab before frying. Fry till light golden.

 

Jalebi

Ingredients:
1 cup white flour (Maida)
1 tea spoon Baking powder
2 table spoon yogurt (Dahi)
one good pinch yellow food color (Zarda Rang)
Water as required

For syrup:
1.5 cup sugar
1 cup water
2 green cardamons (green illachi)

Method:
Mix white flour, Baking powder, yellow food color and yogurt.
With water make a batter (Flowing consistency is required)
beat well and leave at least for 2 hours.
Take a plastic bag fill the mixture in it, cut a tip of 1/4 inch.
Heat oil, then drop the batter in oil from plastic bag giving circular motion to your hand, making shape of jalebi.
Fry till brown.
Take out and dip in sugar syrup for 2 to 3 minutes.
Take out. serve warm or cold as you wish.

For syrup:
Add sugar and water in a pan and heat till sugar is dissolved.
Then add green cardamon.
Cook till you get required consistency (ek tar ka shera)
It should be at room temperature when jalebis are dipped in it.

Sheer Khorma (Vermicelli cooked in Milk along with nuts)

Ingredients:
2 liter fresh Milk
3/4 packet of vermicelli (Sawayiian)

12 table spoon sugar or as per taste
1/4 cup slices coconut
10 to 12 dry dates(soaked in water and slices finely)
1/4 cup Pistachio slices finely
1/4 cup Almonds skin removed and finely sliced
1/4 cup raisins (soaked in water for 15 minutes)
 Green cardamon 4 (Hari illachi)


Method:
Boil Milk.
Add green cardamon.
Add  vermicelli (break them with hand into small pieces)

Give one boil and set the flame to lowest possible.
Add dry dates and slices coconut.
Cover and let it cook for 30 minutes
Then add raisins and almonds.
Cover and cook for another 15 minutes or till vermicelli is done and milk is at medium consistancy
Add Sugar mix well and cook for another 15 minutes.
Check for sugar if required adjust as per taste.
Close the flame and dish out.
Let it cool, Garnish with Pistachio

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 :-)

Chatni Chicken Roll Paratha

These Rolls were too yummy, got the compliment that they taste exactly like market Roll Paratha.

I think the main ingredients that created magic was green chatni that was used inside the roll and can be served along with roll for extra chatkhara.

This will make 10 Rolls

Marinate Chicken for at least 2 hours.

1/2 kg boneless chicken

Salt as per taste & Black pepper 1 tea spoon

Crushed red chillies 1 tea spoon

Dry roasted & crushed cumin seeds 1 tsp
Ginger Y Garlic paste 1 tea spoon each

Yogurt 3 to 4 table spoon
Lemon juice 4 table spoon

Oil 1 tbs & Soya sauce 1tsp

Mix all ingredients well, cover & keep in fridge for 2 hours. Then put it in any pan, cover and cook on low flame till chicken is done & water released by chicken dries out completely. Give coal smoke for BBQ smell.

For Chatni:

In blender add

1/4 kg yogurt

15 to 20 mint leaves

½ bench green coriander leaves

1/2 tea spoon crushed red pepper flakes

1/2 tea spoon salt

3 to 4 table spoon Imlee paste

1 tea spoon dry roasted crushed cumin seeds

2 green chilli (be careful add 1 first if required than other one)

2 to 3 garlic cloves.

Blend all these.

 For Paratha:
1- ½ cup wheat flour

1- ½ cup white flour

2 table spoon ghee (unmelted)

¾ tea spoon salt or as per taste

Make medium soft dough with luke warm water

Leave for ½ hour

Then make parathas.

Assembling:

Apply chatni on one side of paratha leaving small space around corners, then one side place chicken, top it with band gobi, layer of mayonnaise (optional), then drizzle some more chatni and then roll tightly to other side to give shape of roll paratha as shown in first picture.


Serve with chatni and enjoy :-)

Spring Rolls

I forget to take picture of Mixture will upload one after frying and cutting spring rolls for inside view :-)
For the time being uploading recipe on high demand :-)

For Chicken:
1/2 kg boneless chicken
1 tea spoon ginger paste (fresh)
1 tea spoon garlic paste (fresh)
1 tea spoon dry roasted and crushed cumin seeds
1 tea spoon dry roasted and crushed corriander seeds
1 tea spoon soya  Sauce
1 tea spoon BBQ Sauce (optional)
1 tea spoon red pepper flakes (kuti lal mirch)
2 table spoon lemon juice
salt as per your taste
4 table spoon yougart

Put all things in pan, cover and cook on low flame till water dries out completly.

For Noodles:
Optional if you want to add then boil half packet noodles with salt only.
Drain out wash with cold water, apply 1/2 tea spoon oil and add 1/2 tea spoon black pepper

For Vegetables:

On high flame

In pan take 2 table spoon oil

Add 1 cup julian cut band gobi

Add ½ cup julian cut carrots

Add ½ cup julian cut capsicum (shimla mirch) 

Black pepper freshly grounded 1/2 tea spoon

Soya Sauce 1 table spoon

Salt as per taste

Cook for 5 minutes.

Dish out and leave till they cool down. In case vegetables release some water then drain it.

Tips: 

Make sure your mixture is dry otherwise rolls will be soft and soggy. 

Also make sure that your vegetables are crunchy.

Assemble:

Mix cooked chicken (shredded), vegetables & noodles. Taste for salt & pepper if required adjust it.

Take Roll Patti available in market and give shape. Use egg to seal the ends.

Innovation:

You can add boiled shredded egg, mushrooms, cheese, spring onion if you want.

Use same mixture for bread rolls, simple take a bread slice, remove corners, flatten it, give shape of rolls, dip in egg, roll in bread crumbs and deep fry 

Qeema Samoosa Filling

Recipe of Zubaida Appa:

¼ kg beef qeema (mince)

In non stick pan add qeema 

1 table spoon ginger garlic paste & 

1/4 tea spoon salt (or as per taste)

1 green chili finely chopped

cook till water dries out

(Tip: never cook samosa qeema in oil)

when beef mince is done then add

Add 1 chopped onion

Add chopped fresh green coriander leaves 1/4th bunch 

Add 1 table spoon lemon Juice

Add 1 table spoon roasted crushed coriander seeds

Add 1 tea spoon roasted crushed Cumin seeds (zeera)

Add 1/2 tea spoon crushed red chili (kutti lal mirch)

Vanilla Peanut Butter Shake

Recipe of Chef Tahira Mateen

Crused Ice

Vanilla Ice cream ½ liter

2 cup milk

2 Table spoon peanut butter

¼ cup chocolate syrup.

Put all ingredients in Blender and blend till it's smooth.

Drizzle some chocolate syrup on inner walls of glass and pour in shake.

Enjoy

Fruit Salad Dressing

 
1 lemon - grated zest and juice
1 orange - grated zest and juice
1 egg, well beaten
1 cup granulated sugar

NOTE: Grate the zest off of the citrus fruits first before juicing them.

In a saucepan over medium heat, combine the zest and juice from the lemon and orange.

Add the beaten egg and sugar. Cook, stirring constantly, until mixture comes just to a boil; let boil 1 minute still stirring constantly.

Remove from heat and let cool before tossing with the fruit salad.

French dressing by Shireen Anwer

Ingredients:

Olive Oil            1/2 cup

White vinegar    1/2 tsp

Salt                  1/2 tsp
Mustard paste   1/2 tsp
Garlic Paste      1/2 tsp
Vinegar             2 tbsp

Method:

Put oil in a jar with a tightly fitting lid, and then add all the things. Cover the jar tightly and shake until the salt dissolves. You can keep it in fridge up to 3 months. When you want to use it, first shake it then use it

Thousand Island dressing by Shireen Anwer

Ingredients:

Mayonnaise                               1 cup
Spring onion leaves                     1 tsp (finely chopped)
Capsicum                                  1 tsp
Freshly Ground Black pepper      1/2 tsp
Egg White (hard boiled)               2 tbsp (finely chopped)
Parsley (finely chopped)              1 tbsp
Stuffed Green Olives                   1 tsp
Chili Sauce                                1 tsp
Ketchup                                    4 tbsp
Salt                                          a pinch

Sugar                                        2 tsp (grinned)

Method

Mix all the things together in a bowl, thousand island sauce is ready.