Chicken Karahi

Chicken Karahi

Ingredients

½ Kg. chicken
3-4 tomatoes –chopped ( optional)
1 onion chopped
3-4 whole green chilies
¼ tsp crushed black pepper (Kali Mirch)
½ tsp. salt (according to taste)
3 tbs. oil
1 tsp garlic (Lehsan) paste
½ tsp. ginger (Adrak) paste

Instructions

Remove skin of tomatoes.
In a pot add chicken, Garlic (Lehsan), Ginger (Adrak) and salt. Cover and cook on low heat till the water from the chicken have dried and chicken is half cooked.
Add oil, tomato, green chili and onion. Cover and continue cooking. When the water dries and chicken is tender add the Black peppercorn (Kali Mirch), stir and remove from heat.
Serve with boiled rice.
Serving: 2 persons

Chicken Biryanii

Chicken Biryanii


Ingredients:

• 1 kg Chicken (pieces)
• 500 gm Basmati Rice (washed and soaked for 30 min)
• 4 tbsp Garam Masala (whole)
• 4 tsp Garam Masala Powder
• 50 gm Butter
• 4 tsp Garlic (chopped)
• 1 cup Onions (sliced)
• 4 tsp Ginger (chopped)
• 3 tsp Red Chili Powder
• 1 tbsp Coriander Powder
• 5 tbsp Oil
• 2 tsp Turmeric Powder
• 2 cup Curd (yogurt)
• 3/4 cup Tomato (chopped)
• 4 Bay Leaves
• 1-1/2 tsp Red Chilli Powder
• 2 tsp Ginger (chopped)
• 2 tsp Garlic (chopped)
• 1 tsp Garam Masala Powder
• 1 tsp Turmeric Powder
• 1 cup Yoghurt
• Salt

How to make Chicken Biryanii
Put all the ingredients of the marinade in a bowl and mix well. Add chicken pieces to it and leave for an hour. Now boil water, add 1/2 of the whole garam masala, bay leaf, and rice in it. Cook the rice until 3/4 th is done, drain and keep it aside. Heat oil in a thick bottomed pan and add remaining whole garam masala. Allow it to crackle, add sliced onions and cook it till light golden brown. Add 1 tsp of the remaining garam masala and all the remaining ingredients. Cook for 5 minutes, combine marinated chicken with it. Cook until chicken is tender. Place alternate layers of chicken and rice. Now sprinkle saffron, remaining garam masala powder and butter in between the layers and on the top. Carefully end it with the rice layer topped with saffron & rose water. Cover and seal it with an aluminum foil. Cook it further on low flame for 10-12 minutes. Chicken Biryani is ready to serve.

Chinese Rice

Chinese Rice

Ingredients

1/2 tablespoon sesame oil
1 onion
1 1/2 pounds cooked, cubed chicken meat
2 tablespoons soy sauce
2 large carrots, diced
2 stalks celery, chopped
1 large red bell pepper, diced
3/4 cup fresh pea pods, halved
1/2 large green bell pepper, diced
6 cups cooked white rice
2 eggs
1/3 cup soy sauce

How to make Chinese Rice

Heat oil in a large skillet over medium heat. Add onion and saute until soft, then add chicken and 2 tablespoons soy sauce and stir-fry for 5 to 6 minutes.Stir in carrots, celery, red bell pepper, pea pods and green bell pepper and stir-fry another 5 minutes. Then add rice and stir thoroughly.Finally, stir in scrambled eggs and 1/3 cup soy sauce, heat through and serve hot.

Haleem

Haleem

Haleem is a dish that is very popular amongst the Muslim community of North India, Pakistan and Persia. It is especially prepared in the Muslim countries during Ramadan and Moharram months and relished by the community members. In general, Haleem is sold as a snack in the markets and also cooked at Muslim weddings, as a starter. It is high on calories and therefore, is a nice way to break the month-long fast of Ramadan. Most of its ingredients are easily available in the market. The article brings you the recipe of Haleem. You can try it on any festivity, to make your menu special.

Ingredients

150 gm Yellow split Peas (dried)

115 gm Lentils

80 gm Oat meal

750 gm Chop Lamb

2 tbsp Maiezana

4 tsp Jeera1 big Onion

4 tsp Masala

3 tbsp AjinomotoShallot

LemonSalt and Pepper, according to tasteGreen Coriander

Method

>. Bring the split peas, lentils and salt to a boil and cook for 30 minutes.

>. Cut the lamb into cubes and marinate with salt, pepper, maiezena and ajinomoto.

>. Fry the onion in a Chinese wok and add the lamb.

>. Cook the meat for a few minutes, until all its water is evaporated, and then add the masala and Jeera.

>. When the Dhall is ready, add the lamb and 2 liters of water and cook for 30 minutes, in a pressure cooker.

>. Then, add the oats, diluted in a glass of water.

Chicken Pasta

Chicken Pasta

Ingredients
2 tablespoons extra-virgin olive oil
1 1/3 pounds chicken breast tenders, cut into
1-inch pieces
Salt and pepper
1 1/2 tablespoons butter
4 cloves garlic, chopped
2 shallots, chopped
2 tablespoons all-purpose flour
1/2 cup white wine1 lemon, juiced
1 cup chicken broth or stock
3 tablespoons capers, drained
1/2 cup flat-leaf parsley, chopped
1 pound penne rigate pasta, cooked to al dente
Chopped or snipped chives, for garnish

HOW TO MAKE CHICKEN PASTA

> Heat a deep nonstick skillet over medium high heat. Add a tablespoon of extra-virgin olive oil and the chicken to the pan. Season chicken with salt and pepper. Brown chicken until lightly golden all over, about 5 to 6 minutes. Remove chicken from pan and return the skillet to the heat. Reduce heat to medium. Add another tablespoon extra-virgin olive oil and 1 tablespoon butter, the garlic and shallots to the skillet. Saute garlic and shallots 3 minutes. Add flour and cook 2 minutes. Whisk in wine and reduce liquid 1 minute. Whisk lemon juice and broth into sauce. Stir in capers and parsley. When the liquid comes to a bubble, add remaining 1/2 tablespoon butter to the sauce to give it a little shine. Add chicken back to the pan and heat through, 1 to 2 minutes. Toss hot pasta with chicken and sauce and serve. Adjust salt and pepper, to your taste. Top with fresh snipped chives.

Confetti pasta with nuts

Confetti pasta with nuts

> This oil-based pasta sauce is sweet and salty from the raisins and olive tapenade, and contains everything from onions and garlic to nuts and a big handful of parsley. I think I once had something similar at a fancy restaurant. Plus, it’s an easy dish to make for potluck dinners. For one bag of pasta (about 6-8 servings): 500 g bag of pasta (spirals are good)

Ingredients
2 purple onions, chopped
6-8 garlic cloves, crushed
6 T tomato paste
2 T black olive tapenade
1/4-1/2 c olive oil
3/4 c chopped parsley
1/2 c pine nuts
1/2 c slivered almonds
1 c white raisins, chopped, salt

> pepper Prepare the pasta according to the instructions on the package. Meanwhile, start frying the chopped onions in the olive oil (you can do this in the pot in which you cooked the pasta, in order to cut down on dishes). Once they become translucent, add the garlic as well as the raisins, and let fry another minute. Mix in the tomato paste and the olive tapenade (you could also just add extra salt in place of the olives, and add some chopped olives at the end instead), and turn off the flame. In a small frying pan, toast the pine nuts and the almonds over a medium flame, watching intently and stirring frequently so that they don’t burn — the pine nuts should “sweat,” while both nuts will turn a light brown. Don’t let them blacken — burnt nuts are no fun. Mix the pasta into the onion-tomato mix, and add the parsley and the toasted nuts.

HOW TO MAKE FRUIT SHAKE

Ingredients:
> 2 cup Bananas (sliced)
> 2 cup Strawberries (sliced)
> 2 cup Pineapple or Papaya (chopped)
> 1 cup Apples (chopped and peeled)
> 1/2 cup Ice cubes
> 1 tsp Honey


How to make morning glory fruit shake:

> In a blender blend on high speed a combination of bananas, strawberries, pineapples, papayas, apples, ice cubes and honey.Blend till smooth.Serve immediately for breakfast.

ACHARI MUTTON

Ingredients:
> 1/2 cup coriander leaves chopped
> 1/2 tsp fenugreek seeds
> 1 tsp fennel seeds
> 1/2 tsp cumin seeds
> 800 gms mutton800 gms.
> 1 tsp turmeric powder
> 8 red chillies whole
> 1 tsp red chilli powder
> 4 medium tomatoes
> 5 cloves
> 1 tsp onion seeds
> 7 tblsp mustard oil
> 2 tblsp ginger chopped
> 4 medium onions
> salt to taste
> 1 tblsp garlic chopped
> 1 tsp mustard seeds

> How to make achari mutton : Wash and cut the mutton into 11/2" cubes.Take off and cut the onions.Cut the tomatoes.Roast the whole spices separately and grind everything coarsely.Heat up oil in a thick-bottomed pot to smoking point, cool and again heat up the oil and stir fry the onions till brown.Mix in the cut ginger-garlic.Mix well.Mix in coarsely ground masala powder.Stir fry for half a minute, stirring all the time.Mix in mutton, stir fry on high flame heat up till mutton pieces are well browned.Mix in the tomatoes, turmeric powder, red chilli powder and salt and mix well.Stir fry till oil leaves the masala.Mix in sufficient quantity of water (about 21/2 cups), bring it to a boil and cover.Stir fry till the mutton is fully done.Adjust the flavor and serve hot decorated with coriander leaves.