Ingredients:
450g rohu or any other firm white fish fillets
1\2 cup vegetable oil
1 level tsp cumin seeds
1\2 level tsp mustard seeds
1 garlic clove,skinned
1 inch piece fresh ginger, peeled
1 tsp ajowan (carum)
3-4 green chilli
1\2 level tsp ground turmeric
1 tsp. Red chili powder
Salt to taste
8-10 green -cardamoms
4 black cardamoms (bari Iliachi)
6 cloves
10 pieces of black pepper
1 inch cinnamon stick
2 bay leaves
8-10 dried plumb (allo bahara)
Oil or ghee
6 pieces green chillies
2 tbs. Coriander leave
2-3of Yellow food color
Method:
1.Wash the fish and pat dry. Cut into 1 inch pieces. In a blender grind the garlic ginger and chillies to a fine paste. Mix the paste with salt, chilli powder and ajowan. Smear the fish pieces with spice paste. Set aside for at least 2 hours
2. In the meantime heat the oil in a shallow frying pan, add the cumin and mustard seeds;they should pop and splutter at once. Add the chopped onions and , stirring frequently, fry them to a rich golden colour.Add the chopped tomatoes, still stirring frequently, fry the onions for about 10 minutes until the tomatoes are reduced to a pulp. Add a little water, if necessary, to prevent the mixture from sticking to the bottomof the pan. Keep frying until the oil begins to separate.
3. Add the fish and stir well to coat it with the tomato mixture.Reduec the heat to low, cover with a tight fitting lid and cook for 15 minutes until the fish is tender.
Sprinkle with finely chopped coriander.Keep warm. 4.Soak the rice in water for half an hour.In another pan boil the rice with 2-3 tsp. of salt and plenty of water .when the rice are 3\4 cooked drain the water. Add 1\4 cup oil or butter and fluf with a fork to prevent the rice to stick each other. Keep rice to one side.
5. In a large pan place 2 inch layer of rice at the bottom, then a layer of fish mixture and dried plums on top,repeating this until the fish and rice have been used up. sprinkle the coriander and mint leaves over the top layer of the rice Pour 1\2 cup water and seeds of cardamom over the rice. Do not stir. Mix the food colour with a little water and sprinkle over the rice.
6. cover with a tight fitting lid and allow to cook for 20 minutes until the rice are cooked.
7. once the dish is cooked, leave it covered for a few minutes. then remove the lid, fluff up the rice with a fork.
8. serve with Raita.
March 8th, 2012 | Posted in Pakistani | No Comments
Ingredients
1 pound lean ground beef
2 pounds fresh mushrooms-stems removed, chopped and reserved
1/4 cup margarine
1/2 cup chopped green bell peppers
2 teaspoons minced garlic
3 teaspoons dried parsley
1 teaspoon dried basil leaves, crushed
2/3 cup dry bread crumbs
1/3 cup soft bread crumbs
2 cups shredded sharp Cheddar cheese
Directions
Preheat oven to 400 degrees F (200 degrees C).
Place ground beef in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
In a medium saucepan over medium heat, melt the margarine and stir in the mushroom stems, green bell peppers, garlic, parsley and basil.
In a large bowl, mix the ground beef, mushroom stem mixture, dry bread crumbs, soft bread crumbs and Cheddar cheese.
Place the mushroom caps, upside down, on a large baking pan. Generously stuff each cap with the mixture.
Bake in the preheated oven 15 to 20 minutes, or until the filling is golden brown.
February 25th, 2012 | Posted in Appetizers & Snacks | No Comments
Ajowan Indian Seeds
ajowan
February 24th, 2012 | Posted in World Spices | No Comments
Ingredients:
1 cups suji (semolina)
1 cups sugar
3\4 cup milk
Method:
1. Place the suji and sugar in a bowl and pour in the milk. Mix with a spoon to a smooth batter. The consistency should be like thin pakora batter or thin pancake batter. Leave aside to rest for about 3-4 hours or in the refrigerator overnight.
2. Put enough oil in a frying pan just to cover the bottom of the pan. Heat oil and drop a tablespoon full of the better carefully into the oil. It will spread itself into a round shape. Cook the both sides and remove on absorbent kitchen paper.
3. Serve hot with green tea.
Did you try our Firni.
February 12th, 2012 | Posted in Pakistani | No Comments
Ingredients:
1.2Kg sugar .
1/2 kg cornflour or maida.
1/4 kg Almonds.
100 g Pistachio.
50 g Green Cardamom (illachi)
1/2 Kg Ghee.
1 cup milk.
2 litters water.
1 tsp. Saffron
Method:
1. Heat 1of litter water, add sugar and boil for 5 minutes. Add 1 cup milk and boil for 5 minutes. Strain it through a muslin bag or thin cloth.
2. Dissolve the cornflour in a little water. Add the remaining water and sugar syrup.
3. Dissolve 1 tsp. Saffron in warm water. Add to the cornflour mixture and cook over low flame. When cornflour becomes thick , add 1 tbsp ghee . Continue adding Ghee ( 1/2 Kg) slowly during cooking to prevent it from sticking to the pan . Stir it well .
4. As Ghee separates from the mixture. Then it is ready. Add almonds , Pistachio & green Ilachi in it.
5. Grease a pan or tray with oil . Spread Halwa in it & press with a wooden spoon to flatten it.
6. Garnish it with almonds, pistachio and cardamoms. As it cools down, cut it into pieces and serve.
February 12th, 2012 | Posted in Pakistani | No Comments
Ingredients:
1.1/2 cup suji (semolina)
11/2 cup sugar
1 cup ghee
2 1/2 cup water
100g. blanched almond, cut into sliver
30 g. green raisins, soaked and drained
50 g. unsalted pistachio nuts, cut into slivers
seeds from 8 green cardamoms
1\2 tsp. ground cardamom
few drops of kewra essence
Method:
1. Boil sugar, few cardamom’s seeds and water for 5 minutes and keep aside.
2. Heat ghee in a heavy based pan and add cardamom seeds. Stirring all the time, fry these for few minutes and Add the suji and stirring all the time fry on medium heat for 5-8 minutes until it is brown in color and ghee leaves the side of the pan.
3. Add the syrup and ground cardamom. Stir well. Cover with a tight fitting lid and cook for 10 to 15 minutes until nearly all the water has evaporated. Heat 2 tablespoons of ghee in a frying pan and fry the nuts. Add the fried nuts and kewra to the halva and mix well. At this stage the halva should soft and dry. If there are still raw grains of soji, add a little water, cover and cook over very low heat until it is soft and cook through.
5. Serve hot with Poori and Cholay.
February 12th, 2012 | Posted in Pakistani | No Comments
Ingredients: 1\2 kg. sweet potatoes 11\2 cup sugar or (according to the taste) 1\2 cup ghee 50 g. blanched almond, cut into sliver 30 g. green raisins, soaked and drained 50 g. unsalted pistachio nuts, cut into slivers seeds from 8 green cardamoms 1\2 tsp. ground cardamom few drops of kewra essence (optional) Method: 1. Wash and boil the sweet potatoes in plenty of water, until very tender. Peel and mashed sweet potato with a potato masher or grind in a food processor. 2. Heat ghee in a heavy based pan and add cardamom seeds. Stirring all the time, fry these for few minutes and Add sweet potatoes and fry on medium heat for 5-8 minutes until the ghee begins to separate from the sweet potato. 3. Add sugar, khoya, nuts and ground cardamom. Stirring frequently cook for 10 to 15 minutes until nearly all the water from the sugar has evaporated. 4. Add kewra essence to the halwa, mix well and cover.
February 12th, 2012 | Posted in Pakistani | No Comments
Ingredients:
- Sandwich Bread 6 slices
- Milk 2 cups
- Fresh Cream 3/4 cup
- Mava crumbled 100 gms.
- Sugar 4 tbsps.
- Green elaichis 6 nos.
- Saffron crushed 2 pinches
- Cashewnuts A handful
- Kewra & Rose essence Few drops
- Ghee For frying
- Silver Foil For garnishing
Method:
Remove crust and cut one slice into two. Fry the bread pieces in ghee till golden brown, then arrange on a plate.
Heat milk, adding the sugar and saffron and a few drops essence. Pour over the bread slices.
Allow the bread to soak up the milk, then arrange the bread pieces on a decorative plate.
Heat 2 tsps. of ghee and lightly fry the crumbled mava, elaichi powder and 2 tsps. of sugar.
Spread the mava layer over the soaked bread pieces.
To the cream, add essence.
Cover the mava with a cream layer and decorate with varakh and nuts.
Serve hot or cold.
February 12th, 2012 | Posted in Pakistani | No Comments
Ingredients:
1 cup vermicilli noodles
1 tablespoon ghee(clarified butter)
1 cup condensed milk
1 tablespoon custard powder, dissolved in some warm milk
1/2 cup sugar
3-4 cups of whole milk, diluted with 1-2 cups of water.
1 tablespoon raisins
1 tablespoons halved cashewnuts, dry roasted.
(You can substiture this with roasted, slivered almonds or pistachios)
1 tsp crushed cardamom
Method:
Heat the ghee in a pan and add the vermicilli to it.
Fry the vermicilli till it turns brown in color.
The color should be between dark and light brown.
Take a open pan and add the milk to it.
Add the vermicilli to the milk and boil on a medium fire until the vermicilli is completely done.
This should take about 20-30 minutes.
Now add the custard powder and keep stirring.
Add the condensed milk , sugar, raisins and the nuts and stir till the sugar is dissolved and the mixture thickens.
Add the cardamom and serve hot.
It can also be stored in the fridge and served chilled.
It is delicious both ways!
February 12th, 2012 | Posted in Pakistani | No Comments
Ingredients:
2 cups basmati rice
2 medium onions
1\2 cup oil
2 cups water
2 cups mixed fresh vegetables ( carrots, peas, beans, peppers and potatoes)
1 cup yogurt
2-3 medium tomatoes, diced
6 cardamoms
6 cloves
1 large cinnamon sticks
1\2 tsp. turmeric
1 tsp. garam masala
1 tsp. coriander powder
1/2 tsp. red chili powder
3 green chilies, ground
1 tsp. garlic paste
1 tsp. ginger paste
2 bay leaves
2 star anise
3 tbsp. freshly chopped coriander leaves
2 tbsp. mint leaves, chopped
3-4 green chilies
Method:
1. Place rice in a colander and wash thoroughly under running cold tap. Soak in plenty of water for about 30 minutes. Thinly slice onions and keep aside.
2. Heat 1\4 cup oil in a large heavy based skillet, add one sliced onion and stir fry for 3-5 minutes, until soft but not brown.
3. Add rice, carefully stir to coat rice with oil. Add water, increase heat to high and bring water to boil, stir occasionally. Lower heat to medium -low, cover and cook until rice are 3\4 cooked, stirring occasionally.
4. Cut vegetables into small and equal sized pieces and place them in cold water. Place yogurt in a small bowl, add all the spices, ginger paste and garlic paste, mix well and keep aside for 30 minutes.
5. Heat 1\4 cup oil in medium skillet, over medium heat. Add bay leaves and star anise fry for few seconds, then add remaining sliced onion and sauté until soft, about 5 minutes.
6. Add vegetables and stir fry for 3-5 minutes. Add yogurt mixture and cook over high heat, until vegetables are tender but still crisp. Season with salt.
7. Pre-heat oven to 400. In a large aluminum baking pan, place 2 inch layer of rice at the bottom, then a layer of vegetable mixture and green chilies, repeating this until vegetables mixture and rice have been used up. Sprinkle with coriander leaves and mint leaves.
8. Cover tightly with aluminum foil and bake for 30 minutes.
Note: Water for cooking basmati is twice the measure of rice. Removing rice off heat after it is three-quarters done should leave some fluid content that will get absorbed in the baking process. Baking allows the flavors to seep in evenly as well as make the rice fluffy.
Serve with a raita and fresh salad.
February 12th, 2012 | Posted in Pakistani | No Comments
