Bakra Eid Chapli Kabab Recipe October 2013
These are following some recipes for Pakistani dishes which are popular on Eid ul-Adha Mutton Meat .Eid-Ul-Adha Recipes Check out Delicious Recipes.
Showing posts with label cooking tips and shows. Show all posts
Showing posts with label cooking tips and shows. Show all posts
Thursday, 3 October 2013
Thursday, 7 February 2013
Chocolate Truffles written updates
Chocolate Truffles written updates:-
Ingredients
For the Ganache:
21 ounces bittersweet chocolate
18 ounces (generous 2 cups) heavy cream
2 ounces (4 tablespoons) unsalted butter, cut into pieces, softened
2 ounces (1/4 cup) orange liqueur or raspberry vodka (optional)
For the Coating:
3 pounds bittersweet chocolate, chopped
2 cups Dutch-process cocoa powder, sifted
2 1/2 cups shredded coconut, toasted
2 cups nuts, toasted and finely chopped
Directions
Chop the chocolate: Use a chef's knife to chop the chocolate as finely as possible; this will help it melt quickly and evenly. Then place it in a medium glass bowl. (Glass retains heat, so the chocolate will stay melted longer.)
Make the ganache: Heat the cream in a small saucepan over medium heat until bubbles form around the edge. Remove from the heat and add about one-fourth of the chocolate; whisk until smooth. Slowly pour the cream mixture over the remaining chocolate in the bowl and let sit until the chocolate melts, about 30 seconds. Puree the melted chocolate with an immersion blender or beat with a whisk until all the lumps disappear and the ganache is smooth. Stir in the butter until smooth, then add liqueur, if desired. (Jacques adds the liqueur last, so the flavor doesn't cook off.)
Pour and set: Line a rimmed baking sheet with plastic wrap, leaving a 2-foot overhang on one side. Pour the ganache onto the baking sheet and spread evenly with a rubber spatula. Fold the plastic wrap back over and press directly onto the surface of the ganache. Let cool at room temperature at least 4 hours or overnight.
For the truffles: Using two teaspoons, scoop small mounds of the ganache onto parchment-lined baking sheets. Set aside until firm enough to roll, about 15 minutes in the refrigerator or 2 hours at room temperature.
Roll into balls: Place the chocolate mounds between both palms, squeeze slightly and roll. Refrigerate until ready to coat.
Temper the chocolate: This is a gentle melting and cooling process that gives chocolate a glossy finish. For the coating, place the chopped chocolate in a heatproof bowl set over a saucepan of barely simmering water and stir until melted, about 40 minutes. Pour into a clean glass bowl; stir to cool to between 88 degrees and 90 degrees, about 40 minutes. (Jacques recommends a laser thermometer for checking the temperature.)
Dip and coat: Spread out the cocoa powder, coconut and nuts on parchment paper. One at a time, dip each truffle in the tempered chocolate with a two-prong dipping fork (you can buy one at a baking-supply store or break off the middle tines of a plastic fork). Lift the truffle and let the excess chocolate drip off. Roll in toppings and place on a rack to dry. Store in an airtight container for up to 2 weeks.
Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/chocolate-truffles-recipe4/index.html?oc=linkback
Ingredients
For the Ganache:
21 ounces bittersweet chocolate
18 ounces (generous 2 cups) heavy cream
2 ounces (4 tablespoons) unsalted butter, cut into pieces, softened
2 ounces (1/4 cup) orange liqueur or raspberry vodka (optional)
For the Coating:
3 pounds bittersweet chocolate, chopped
2 cups Dutch-process cocoa powder, sifted
2 1/2 cups shredded coconut, toasted
2 cups nuts, toasted and finely chopped
Directions
Chop the chocolate: Use a chef's knife to chop the chocolate as finely as possible; this will help it melt quickly and evenly. Then place it in a medium glass bowl. (Glass retains heat, so the chocolate will stay melted longer.)
Make the ganache: Heat the cream in a small saucepan over medium heat until bubbles form around the edge. Remove from the heat and add about one-fourth of the chocolate; whisk until smooth. Slowly pour the cream mixture over the remaining chocolate in the bowl and let sit until the chocolate melts, about 30 seconds. Puree the melted chocolate with an immersion blender or beat with a whisk until all the lumps disappear and the ganache is smooth. Stir in the butter until smooth, then add liqueur, if desired. (Jacques adds the liqueur last, so the flavor doesn't cook off.)
Pour and set: Line a rimmed baking sheet with plastic wrap, leaving a 2-foot overhang on one side. Pour the ganache onto the baking sheet and spread evenly with a rubber spatula. Fold the plastic wrap back over and press directly onto the surface of the ganache. Let cool at room temperature at least 4 hours or overnight.
For the truffles: Using two teaspoons, scoop small mounds of the ganache onto parchment-lined baking sheets. Set aside until firm enough to roll, about 15 minutes in the refrigerator or 2 hours at room temperature.
Roll into balls: Place the chocolate mounds between both palms, squeeze slightly and roll. Refrigerate until ready to coat.
Temper the chocolate: This is a gentle melting and cooling process that gives chocolate a glossy finish. For the coating, place the chopped chocolate in a heatproof bowl set over a saucepan of barely simmering water and stir until melted, about 40 minutes. Pour into a clean glass bowl; stir to cool to between 88 degrees and 90 degrees, about 40 minutes. (Jacques recommends a laser thermometer for checking the temperature.)
Dip and coat: Spread out the cocoa powder, coconut and nuts on parchment paper. One at a time, dip each truffle in the tempered chocolate with a two-prong dipping fork (you can buy one at a baking-supply store or break off the middle tines of a plastic fork). Lift the truffle and let the excess chocolate drip off. Roll in toppings and place on a rack to dry. Store in an airtight container for up to 2 weeks.
Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/chocolate-truffles-recipe4/index.html?oc=linkback
Wednesday, 6 February 2013
Chicken Florentine, Peshawari Chapli Burger And Orange & Cabbage Salad by Shireen Anwer written updates
Chicken Florentine, Peshawari Chapli Burger And Orange & Cabbage Salad by Shireen Anwer written updates:-
Ingredients for Chicken Florentine:
- Boneless chicken 1/2 kg
- Salt 1/2 tsp
- Black pepper 1/2 tsp
- Butter 3
- Spinach 1 bunch
- Flour 2 tbsp
- Cream 4 tbsp
- Cheddar cheese 1/2 cup
- Chili powder 1 tsp
- Grinded mace 1/4 tsp
- Bread crumbs 2 to 3 tbsp
For White Sauce:
- Butter 2 ounce
- Flour 2 ounce
- Salt 1/2 tsp
- Black pepper 1/2 tsp
- Mustard 1/2 tsp
- Water 1 cup
- Milk 1 cup
Method:
- First, hear oil, put chicken cubes, salt, black pepper and mustard paste and cook for 5 minutes until chicken cook.
- Now heat butter in one pan, put flour and cook for 1 minute.
- Then put cream, salt, chili powder, grinded mace and blended spinach and mix it.
- Now mix butter, flour, salt, black pepper, mustard, water and milk, mix it andmake white sauce.
- For assemble: Grease one oven proof dish and put spinach mixture.
- Then put chicken, white sauce, grated cheddar cheese, bread crumbs and butter on top and bake for 15 minutes.
Ingredients for Peshawari Chapli Burger:
- Mince 250 gm
- Bread 1
- Green chilies 3
- Red pepper 1 tsp
- Salt 3/4 tsp
- All spice 1/2 tsp
- Ginger garlic paste 1/2 tsp
- Onion 2 tbsp
- Tomatoes 2 tbsp
- Egg 1/2 beaten
- Wheat flour 1 tbsp
- Burger buns 4
- Mayonnaise 4 tbsp
- French fries to serve
- Kachomba to serve
Method:
- Put bread slices soaked in milk, chopped green chilies, red pepper, salt, all spice powder, ginger garlic paste, chopped onion, chopped tomatoes and beaten egg, mix well, put in burger patti and shallow fry until it becomes ready.
- For serving: Heat burger bun. Spread mayonnaise on burger patti.
- Now put salad leave on platter on one side.
- Keep cucumber on top and serve with fries.
Ingredients for Orange & Cabbage Salad:
- Cabbage 2 cups
- Orange 2 diced
- Apple 1
- Salt 1/2 tsp
- White pepper 1/4 tsp
- Whipped cream 4 tbsp
- Walnuts 1/2 tbsp
- Mayonnaise 1/2 cup
- Lemon juice 1 tbsp
- Tomato paste 1 tbsp
Method:
- First, mix mayonnaise, lemon juice and tomato paste and make dressing.
- Put cauliflower, orange, apple, salt, white pepper, beaten cream and walnuts in one bowl keep mix it.
- Then put dressing and mix well.
Peshawari Fry Charga, Peshawari Murgh Masala And Peshawari Naan by Chef Tahir Chaudhry written updates
Peshawari Fry Charga, Peshawari Murgh Masala And Peshawari Naan by Chef Tahir Chaudhry written updates:-
Ingredients for Peshawari Naan:
- Flour 2 cups
- Milk 1 cup
- Ghee 1/4 cup
- Instant yeast 1 tbsp
- Currants 2 tbsp
- Salt 1 tsp
- Sugar 1 tbsp
- Butter 2 tbsp
Ingredients for Peshawari Fry Charga:
- Whole chicken 1
- Garlic paste 1 tbsp
- Ginger paste 1 tbsp
- Tara garam masala 1 tbsp
- Salt 2 tsp
- Red chili powder 1 tbsp
- Turmeric powder 1/4 tsp
- Crushed red chili 1 tbsp
- Crushed black 1/2 tsp
- Tara chat masala 2 tsp
- Vinegar 1/4 cup
- Yogurt 1/2 cup
- Oil for deep fry
For Garnish:
- Onion rings 1
- Tomatoes 1
- Lemon 2
- Cucumber 1
- Tara chat masala as required
Ingredients for Peshawari Murgh Masala:
- Boneless chicken 500 grams
- Small sized onion 1
- Tomato 4
- Green chilies 4-5
- Ginger garlic paste 2 tbsp
- Black cardamom 1
- Cinnamon 1 piece
- Whole cumin 1/2 tsp
- Cloves 2
- Whole black pepper 6-8
- Tomato paste 1 tbsp
- Salt 1 tsp
- Red chili powder 1 tsp
- Turmeric 1/2 tsp
- Red chili 1 tsp
- Tara garam masala 1 tsp
- Fenugreek seeds 2 tsp
- Green coriander 2 tbsp
- Oil 1/2 cup
- Ginger 1 tbsp
Video:-
Tuesday, 5 February 2013
Chicken Tikka Bihari Masala written updates
Chicken Tikka Bihari Masala written updates:-
Recipe Ingredients
- Chicken Tikka piece 2
- Lemon juice ½ cup
- Raw papaya paste 1 tbsp
- Cumin roasted 2 tsp
- Poppy seeds ground 1 tbsp
- All spice powder 1 tsp
- Chili powder 2 tsp
- Salt 1 tsp
- Ginger garlic paste 1 tbsp
- Mustard oil ½ cup
- Coal 1 piece
Recipe Method
- Mark cuts on chicken tikka pieces, marinate with ½ cup lemon juice, 1 tbsp raw papaya paste, 2 tsp roasted cumin, 1 tbsp ground poppy seeds, 1 tsp all spice powder, 1 tsp salt, 1 tbsp ginger garlic paste, 2 tsp chili powder and ½ cup mustard oil.
- Keep aside for 2 hours.
- Now put it in a pan and cook for 10 minutes each side.
- Lastly give dum of coal and serve with chutney.
Pasanda Chatni Kabab written updates
Pasanda Chatni Kabab written updates:-
Recipe Ingredients
- Chicken Fillet ½ kg
- Lemon Juice 2 tbsp
- Papaya 1 tsp
- Fried onion 2 tbsp
- Ginger garlic paste 2 tsp
- Red chili powder 2 tsp
- All spice powder 1 tsp
- Yogurt 1 cup
- Tamarind juice 2 tbsp
- Salt ½ tsp
- Shashlik sticks as required
- Desiccated coconut 2 tsp
- Oil 4 tbsp
Recipe Method
- Blend together 2 tbsp lemon juice, 1 tsp raw papaya, 2 tbsp fried brown onion, 2 tsp ginger garlic paste, 2 tsp chili powder, 1 cup yogurt, 2 tsp desiccated coconut, 2 tbsp tamarind pulp and 4 tbsp oil.
- Remove chutney in a bowl, add in chicken strips, keep aside for 30 minutes.
- Thread each strip in shashlik stick, now fry with a little oil in grill pan till golden brown.
- Remove in a serving plate, serve with onion rings and lemon wedges
Kofta Tamatar Pulao written updates
Recipe Ingredients
- Beef minced 300 grams
- Turmeric powder ½ tsp
- Crushed red chili 1 tsp
- Salt ½ tsp
- Tara garam masala 1 tbsp
- Rice1 tbsp
- Bhunay huay chanay (chickpeas) 2 tbsp
- Poppy seeds 2 tbsp
- Ginger1 tbsp
- Green chilies 2
- Pulao ingredients
- Rice 1-1/2
- Tomatoes 2
- Green chilies 4-5
- Cloves 3
- Cinnamon 1
- Cumin ½ tsp
- Black pepper ½ tsp
- Red chili ½ tsp
- Oil ¼ cup
- Tara garam masala 1 tsp
- Onion ¼ cup
- Garlic and ginger paste 1 tbsp
Recipe Method
- For kofta balls grind 1 tbsp of rice,2 tbsp of poppy seeds and 2 tbsp of cooked chickpeas and make powder form
- Now add ½ tsp Turmeric powder, 1 tsp Crushed red chili, ½ tsp Salt, 1 tbsp Tara garam masala, 2 tbsp Bhunay huay chanay (chickpeas), 2 tbsp Poppy seeds, 1 tbsp Ginger and 2 Green chilies in meat and chop in food processor .Take out minced meat in bowl and make kofta balls
- For pulao , heat oil in pan and make ¼ cup onions light golden and then add 1 tbsp Garlic and ginger paste, 4-5 Green chilies , 3 cloves,1 Cinnamon, ½ tsp Cumin , ½ tsp Black pepper, ½ tsp Red chili, 1 tsp Tara garam masala and 2 cups of water .
- When it started to boil put 2 tomatoes, 1-1/2 Rice and kofta balls.Now cook on slow flame
- When water begins to dry then keep it for 6 to 8 mins on low flame
- Delicious kofta tamatar pulao is ready to serve.
Haryali Chicken Boti written updates
Haryali Chicken Boti written updates:-
Recipe Ingredients
- Chicken with bone 16 pieces
- Lemon 2
- Curd ¼ cup
- Oil 2 tbsp
- Salt 1 tbsp
- Coriander ½ cup
- Mint ½ cup
- Ginger1tbsp
- Garlic 1 tbsp
- Green chili 5-6
- Onions 1
- Tomatoes 2
- Capsicum 1
- Bamboo skewer 8-10
Recipe Method
- Take 2 lemons, 1/4 cup curd, 2 tbsp of oil, 1 tsp of salt, ½ cup of mint, ½ cup of coriander, 1tbsp of garlic, 1 tbsp of ginger and 6 green chilies and grind them well.
- Now cover the chicken pieces with this paste
- Place one piece of chicken, onion, tomato, capsicum on single bamboo skewer and then grill them.
- Delicious haryali chicken boti is ready to serve.
Chicken Stuff Cheese Cutlets written updates
Chicken Stuff Cheese Cutlets written updates:-
Recipe Ingredients
- Boiled Potatoes ½ kg
- Chicken mince ½ kg
- Mozzarella cheese 1 cup
- Black pepper 1 tsp
- Salt 1 tsp
- Green chilies chopped 2 tsp
- Coriander chopped 2 tbsp
- Eggs 2
- Bread crumbs 1 cup
- Oil as required
- Chaat masala 2 tsp
Recipe Method
- Boil and mash ½ kg potatoes, also boil ½ kg chicken mince and keep aside.
- Add 1 tsp black powder, 1 tsp salt and 1 cup grated mozzarella cheese to the potatoes, mix well.
- In another bowl mix together boiled mince, 2 tsp chopped green chilies, 2 tbsp chopped coriander leaves and 2 tsp chaat masala. Mix well.
- Now take a little mashed potato mixture in your hand, flatten and top with a little boiled chicken mince, cover from each side and make into cutlet.
- Similarly make all the cutlets. Dip each cutlet in beaten egg, coat with bread crumbs very well and shallow fry till golden brown.
Sunday, 3 February 2013
Chicken Peri Peri Bites written updates
Chicken Peri Peri Bites written updates:-
Recipe Ingredients
- Peri peri sauce
- Button red chilies 12-15
- Large dry red chilies 10-12
- Vinegar ¼ cup
- Lemon (juice) 1
- Olive oil 5 tablespoons
- Crushed red chilies 4 tablespoons
- Garlic 2 tablespoons
- Salt 1 tsp
- Ingredients for Peri Peri Chicken
- Boneless chicken chunks ½ kg
- Oil 2-3 tbsp
Recipe Method
- Method for Peri Peri Sauce
- Soak the button red chilies and dry red chilies in water for a few hours or overnight. Blend till thick and pasty. Mix together all the other ingredients in a small bowl. The spices will not dissolve but will be suspended in the oil. When using, keep Peri Peri well mixed. Can be used as a marinade or a dipping sauce.
- Method for Peri Peri Chicken
- Dip the chicken cubes in the marinade and let stand for a few hours in fridge. Heat oil, add chicken and cook till done.
Singaporean Garlic Rice written updates
Singaporean Garlic Rice written updates:
Recipe Ingredients
- Cooked rice, cooled 2 cups
- Carrots, finely chopped 2 tbsp
- Spring onions, chopped 2 tbsp
- Eggs lightly beaten 2
- Oil 1 tbsp
- Butter 1 tsp
- Fried crispy garlic chips 2 tbsp
- Soya sauce 2 tbsp
- Salt to taste
- Sugar to taste
- Black pepper ground a pinch
Recipe Method
- Heat the oil and butter in a wok and fry the chopped carrots for 1-2 minutes.
- Add in the beaten egg, scramble until cooked.
- Stir in rice and add salt and sugar to taste.
- Combine in the fried chopped carrots.
- Fry until all the Ingredients are well combined.
- Add in the fried garlic crisps and add a dash of ground black pepper to taste
Mocha Cheesecake written updates
Mocha Cheesecake written updates:
Recipe Ingredients
- Chocolate cookie crumbs 2 cups
- Butter, melted 3 tbsp
- Cream cheese, softened 8 oz
- Condensed milk 1 can
- Vanilla essence 1 tbsp
- Cream 2 cups
- Gelatin 2 tbsp
- Water ¼ cup
- Instant coffee granules 2 tbsp
- Hot water 1 tbsp
- Chocolate syrup 1/2 cup
Recipe Method
- In a small bowl, combine cookie crumbs and butter. Press firmly onto the bottom and up the sides of prepared pan. Soak gelatin in ¼ cup water and heat on very low till dissolved. Set aside to cool a little. In a large bowl, beat cream cheese until light and fluffy. Add milk and vanilla; mix well. Fold in cream. Spoon half of the mixture into another bowl and set aside. Add half of gelatin mixture. Dissolve coffee granules in hot water; fold into remaining cream cheese mixture. Fold in chocolate syrup. Add remaining gelatin mixture. Spoon the chocolate mixture over crust. Top with the reserved cream cheese mixture. Freeze until set.
- Serve in slices.
Saturday, 2 February 2013
Cinnamon French Toast written updates
Cinnamon French Toast written updates:-
Recipe Ingredients
- Eggs 4
- Milk 2/3 cup
- cinnamon 2 tsp
- Stale bread 8 slices
- Butter/oil to fry
- Maple syrup, butter or fruit, to serve
Recipe Method
- Beat eggs, milk, and cinnamon together. Whisk until well blended. Pour
into a shallow bowl. - Dip each slice of bread into the egg mixture, allowing bread to soak up some of the mixture.
- Melt some butter or oil in a pan and add bread. Fry until brown on both sides.
- Serve hot with butter, maple syrup, and fruit
Puri BreakFast written updates
Puri BreakFast written updates:-
Recipe Ingredients
- 1 cup plain flour
- 2 cups self raising flour
- 1tsp sugar
- 2tbsp oil
- Oil for frying
- Salt to taste
Recipe Method
- In a bowl mix together 1 cup plain flour, 2 cups of self raising flour, salt and 2tbsp of oil. Gradually add water and knead till a smooth dough is formed. Cover and leave aside for the dough to rise.
- Divide the dough into portions and shape into small balls. Brush each ball of puri with oil.
- Heat oil in a wok and fry the puris, making sure while frying you press the puri with a steel spoon. This enables the puri to rise
- Place the puri on an absorbent paper and serve.
Read More:-http://www.masala.tv/recipes/puri-3/
Breakfast Pancakes written updates
Breakfast Pancakes written updates:-
Recipe Ingredients
- flour 5 oz
- baking powder 1 tsp
- salt ½ tsp
- caster sugar 2 tbsp
- milk 4-5 oz
- egg 1
- butter, melted and cooled 2 tbsp
- Maple syrup or honey to serve
Recipe Method
- Mix egg and milk and whisk in the cooled butter.
- In another bowl mix 5 oz flour, 1 tsp baking powder and add in ½ tsp salt and 2 tbsp caster sugar. Pour milk mixture into egg mixture and by help of whisker keep whisking it till it becomes smooth.
- Let batter stand for few minutes.
- Heat a small frying pan and brush with butter or oil and add a tbsp of batter and let it cook, these are thick round pancakes,
- Wait till bubbles appear and then turn and cook other side as well,
- Cook all the pancakes.
- Serve hot with butter, maple syrup or honey.
Anda Ghotala written updates
Anda Ghotala written updates:-
Recipe Ingredients
- White lentils 25 gm
- Onion 1
- Tomato 1
- Egg 2
- Green chili 3 – 4
- Oil 4 tbsp
- Green coriander as required
- Salt to taste
Recipe Method
- Boil 25 gm white lentils and keep aside.
- Beat 2 eggs in a bowl.
- Heat 4 tbsp oil in a pan, add beaten eggs, boiled lentils, 1 chopped onion, 1 chopped tomato, 3 – 4 green chilies, coriander leaves and salt to taste.
- Mix well and cook till done.
- Dish it out and serve.
Read More:-http://www.masala.tv/recipes/anda-ghotala-2/
Thursday, 31 January 2013
Szechuan Prawns written updates
Szechuan Prawns written updates :-
Recipe Ingredients
- 4 tablespoons water
- 2 tablespoons ketchup
- 1 tablespoon soya sauce
- 2 teaspoons corn flour
- 1 teaspoon honey
- 1/2 teaspoon crushed red pepper
- 1/4 teaspoon ground ginger
- 1 tablespoon vegetable oil
- 1/4 cup sliced green onions
- 4 cloves garlic, minced
- 12 ounces cooked prawns, tails removed
Recipe Method
- In a bowl, stir together water, ketchup, soya sauce, corn flour, honey, crushed red pepper, and ground ginger.
- Set aside. Heat oil in a large pan over medium-high heat. Stir in green
- onions and garlic; cook 30 seconds.
- Stir in Prawns, and toss to coat with oil. Stir in sauce. Cook and stir until sauce is bubbly and thickened.
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