Asian Cuisine

Shaami Kebab Recipe

2016-01-09T17:24:00.000-08:00

Shaami Kebabs

The Kebab is a side dish well known and eaten almost every country in the world, every nation has its own method to cook the kebabs with so many different ways and variety of meat used in different countries. Mince meat is used in most of the styles of kebabs. Today we are going to share the recipe of Shaami kabab a popular local variety of kebab from the Indian subcontinent. Shaami kabab a popular local variety of kebab from the Indian subcontinent.It is composed of a small patty of minced or ground meat, (usually potato or paneer in India, but occasionally lamb or mutton), with ground chickpeas, egg to hold it together, and spices. Shami kebab is eaten as a snack or an appetizer. Shaami Kebab is served to guests especially in the regions of Punjab, Kashmir, Uttar Pradesh and Sindh. It is very simple to make and a budget friendly recipe with yummy taste.

Ingredients:

1: Meat chicken or Lamb half kg (minced)

2: Chickpeas 1 cup (soaked in water for about 4 hours)

3: Onions 2 medium (roughly chopped)

4: Ginger & Garlic paste 1tbsp

5: Potato 1 large

6: Salt 1 tbsp or as per taste

7: Green chilli 6 (finely chopped)

8: Garam Masala 1tbsp

9: Coriander powder 1tsp

10: Red chilli powder half tea spoon

12: Water half cup

13: Eggs 2 lightly beaten

14: coriander leaves small bunch (finely chopped)

15 mint leaves few (finely chopped)

Method:

1: In a pan add meat, chickpeas, onions, ginger & garlic paste, potato, salt, green chillies, garam masala, coriander powder, red chilli powder and water cook on a low to medium flame until meat, chickpeas and potato are cooked and all the water is absorbed.

2: Allow it to cool down.

3: Add the mixture in a food processor and Grind until smooth..

4: Add 2 lightly beaten eggs, coriander and mint leaves. Mix well.

5: Cover it and leave it in the fridge for 2 to 24 hour for the mixture to settle well and best taste.

6: Make small balls by using your hands (washed) and press the balls one by one with palm and shape them like a hamburgers.

7: Heat a little oil in a non-stick frying pan. If the kebab is too friable and difficult to hold together, add 1-2 tbs. gram flour to the mix before continuing with the rest. Shallow fry all kebabs until brown and crisp on both sides.

8: Serve hot with chutney or sauce of your choice.

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Andhra Kajjikayal Recipe

2016-01-09T01:54:00.001-08:00

Kajjikayalu....... this is a famous traditional Andhra. Try this traditional sweet of Andhra Kajjikayalu Recipe That tastes excellent with spicy tea.

Learn how to make andhra Kajjikayalu recipe at home yourself, as we have given the complete list of food ingredients required for the preparation of Kajjikayalu with the easy cooking tips on how to cook Kajjikayalu recipe.

Ingredients:

1/2 kg plain flour (maida)

4 tbsps ghee water to knead the maida

oil for deep frying

For the filling

1/2 c grated coconut

1 c sooji

1 c sugar

1 tsp green cardamom powder (hari ilaichi powder)

15 cashews, chopped

5-6 almonds, chopped.

How to make kajjikayal:

1.First, rub the ghee into the maida well.

2.Now make a dough that is not too soft by kneading this flour with cold water.

3.In a wok, heat some ghee and roast the grated coconut till is pink in color.

4.Take it off and roast the sooji in the same vessel.

5.Powder the sugar and mix sooji, coconut, cardamom powder and dry fruits with it.

6.Now roll small thin puris of the dough and fill in this mixture.

7.Fold the stuffed puris so as to form a half moon and seal well.

8.Deep fry these puris and serve hot.

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Sindhi Sai Bhaji Recipe

2016-01-07T22:22:00.002-08:00

This is our family favourite and a regular in the weekends at home. Best served with Brown rice pulao.

Sai Bhaji is also called Sindhi palak and is very popular not just in Sindhi households but all the other communities too. Learn how to make Indian sai bhaji.

Sai Bhaji is the best dish to have when your body is in need of iron. This traditional Sindhi recipes.

Ingredients:

1 Bunch Spinach or Palak

1/2 Bunch Dill

1 Onion (diced)

2 Tomatoes (chopped)

1-2 tsp Tamarind Juice

1/2 Cup Chana Daal (Soak for 15 mins)

1/2 tsp Ginger (grounded)

5-6 Garlic Cloves (finely chopped)

1-2 Green Chilies (finely chopped)

1 tsp Cumin Seeds

1 tsp Coriander Powder

1/2 tsp Red Chilly Powder

1/2 tsp Turmeric Powder

1 Cup Water

Salt to taste

Oil.

How To Make Sai Bhai.

1.Chop Spinach,Dill and wash properly.

2.Heat oil in a pressure cooker and add onions.Fry till golden brown.

3.Add soaked chana daal,tomatoes,ginger,garlic,green chilies and allpowdered spices except cumin seeds.

4.Saute for a few minutes till golden brown.

5.Add chopped spinach and dill and tamarind juice.Mix well.

6.Now add water and pressure cook for 2-3 whistles and then let it simmer for 5 minutes.

7.When pressure is finished mash the daal and spinach roughly.

8.Heat ghee in a pan for tadka and cumin seeds and 1 chopped garlic clove.Once it starts to splutter pour it on the bhaji.

9.Serve hot.

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Bengali: Macher Jhol Receipe

2016-01-06T21:56:00.007-08:00

Today I'm posting a very basic fish curry recipe, which we call 'macher Jhol'. Much is 'fish' in bengali and 'Jhal' is a type of preparation with a thick dry fish gravy, mostly made with fish, shrimp or egg and cooked in a light. Bengali Meal is almost incomplete without a serving of Macher Jhol. Macher Jhol is a soupy fish curry where everything swims around and it's served best with steamed rice. This fish curry is made regularly at bengali households as well as on special occasions as it is very beloved by bengalis. It's very easy to make but tastes divine with hot rice.

Ingredients:

1/4 tsp onion seeds (kalonji)

2 medium potatoes

5 green chillies

1 1/2 tblsp coriander seeds

1 small sized fish (preferably rohu)

3 tblsp mustard oil

2 tsp turmeric powder

salt to taste

1 tsp cumin seeds.

How to make macher jhol :

1.Clean, cut and take off fish head.

2.Clean inside of the fish and wash thoroughly

3.Cut the fish into half-inch thick slices.

4.Pat dry with a kitchen towel and apply salt and turmeric powder.

5.Wash, take off and cut potatoes into half-inch thick finger sized pieces.

6.Wash, take off stems and slit the green chillies.

7.Dry roast coriander and cumin seeds briefly, cool and grind to a fine paste, adding a little water.

8.Heat up two-tblsp mustard oil in a pot till it just reaches smoking point.

9.Remove, cool and heat up the oil again on medium heat.

10.Mix in the fish slices, few at a time and fry for a minute on each side.

11.Remove and keep aside.

12.Mix in potato pieces to the pot and stir fry for two to three minutes.

13.Heat up remaining oil in the same pan, mix in kalonji, slit green chillies and stir-fry briefly.

14.Mix in coriander-cumin paste and stir fry on lowheat up for a minute sprinkling a little water, if required.

15.Mix in two-cup of water, saut red potatoes, saltand simmer (boil slowly at low temperature) for four to five minutes or until the potatoes are completely cooked.

16.Gently slide in the pot fried fish slices and simmer (boil slowly at low temperature) for two to three minutes or until the fish is cooked.

17.Serve hot with steamed rice.

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Paneer Pakora Recipe

2016-01-05T22:39:00.003-08:00

Paneer pakora is an quick and easy snack recipe. Paneer pakora is simply paneer cubes wrapped in besan batter and deep fried.

Paneer Pakora Is a tea time snack made with cottage cheese and besan. Paneer Pakora Is a very common recipe for rainy season.

Paneer pakora are one of the most popular pakora variety all across the India.

Paneer pakora is a delicious snack loved by everyone. They are crunchy crispy from outside and soft from inside

Ingredients:

250 gms Paneer
1 cup Chickpea Flour (Besan)
2 tsp Oil1
1/2 tsp Salt
1/2 tsp Red chili powder
1/2 cup Water

How To Make Paneer Pakora:

1.Beat the chickpea flour with some water to make a thick batter in a blender for 4-5 minutes to incorporate air (this will make the batter fluffier).
2.Let the batter rest 1/2 hour in a warm place
3.Cut the paneer into thick cubes.
4.Sprinkle little salt, chili powder on the cubes
5.Dip the cubes of paneer in the batter
6.Deep fry in oil that is heated to 375°.
7.Drain on paper towels and serve immediately.
8.Serve the paneer pakora with coriander or mint chutney

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Chicken Gyoza recipe

2016-01-05T17:11:00.000-08:00

Chicken Gyoza recipe

Indian Style

I don't know if there is any Asian cuisine that doesn't offer Delicious treats.

Whether you want Chinese pot stickers, Japanese gyoza, Vietnamese summer Rolls or Indian sub-continental Samosas, and these treats prove that taste comes in small package.

Today I am going to share with you an recipe which only belongs to me because it's me who gave Gyoza Wraps an Indian touch.

Believe me who ever had them they just wanted more, surely you will love them.

Ingredients:

1: Chicken half kg (grinded or minced)

2: Napa cabbage half cup

3: Spring onion 1 (finely chopped)

4: Soy sauce 2 tsp

5: Salt as per taste

6: Green chilies 3 (finely chopped or crushed)

7: Ginger paste half tee spoon

8: Corn flour 1 tsp

9: Oil 3 tbs

10: Lemon juice 1 tsp

11: White onion 1 (finely chopped)

12: Yogurt 1tbs

13: pot sticker wrappers or samosa wrappers

14: Cooking oil as required to fry the dumplings & wrappers

Method:

Heat 3 tbs oil in a pan ad white onions and cook till half transparent on low flame, add meat, salt, green chilies, ginger paste and cook till the oil is on the surface and water is evaporated on medium flame, add yogurt and cook for few minutes on high flame till oil is tried.

Take it off the flame and let it cool down.

In a bowl add cabbage, spring onions, soy sauce, corn flour, lemon juice and mix it with cooked meat.

Place 1 tbsp of the filling in center of wrapper, dampen the edges of the wrapper with wet finger, pull sides of wrapper together and press to seal, pleat edges of sealed sides of gyoza by making small folds, place on oiled surface while filling the remaining gyoza.

You can freeze them and fry when ever you feel like having them,

Heat oil in large Pan or skillet on medium flame, add gyozas in and cook till golden brown from both sides (please remember some of the filling is already cooked).

Serve with chutney or sauce.

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Spinach Soup Recipe

2016-01-04T22:49:00.000-08:00

This is fantastic healthy Spinach soup. this spinach soup is a good way to include healthy greens in your diet.

keep your body strong. Eat well and stay strong with these delicious..

These delicious soup recipes are a perfect low-calorie starter to your meal.

Ingredients:

1 lb. spinach

1pint white stock

1 oz. butter or margarine

1/2 pint milk

1 tsp full cornflour

pepper and salt

How to make Spinach Soup:

1.Wash the spinach in several lots of water, then cook in its own moisture and rub through a sieve.

2.Bring the stock to the boil.

3.Make the cornflour into a smooth paste with the milk, add it to the stock and againbring to the boil.

4.Then add the butter or margarine and seasoning.

5.At the last moment, add the puree of spinach and remove from the fire the moment it boils or the colour of the soup will be spoiled.

6.Serve with Puffed Rice heated in the oven.

7.A little cream greatly improves the

flavour.

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Baingan Bharta Recipe

2016-01-03T22:10:00.002-08:00

My mother makes the best Baingan ka Bharta. It's simple recipe without much effort.

Today's post is Baingan Ka Bharta, a very popular north Indian dish.

Baingan ka Bharta Is one of the classic north Indian recipes. ...
But "This is a really easy and tasty Indian dish that is sure to stir up your taste buds. Delicious baingan bharta is ready to eat with pita bread, Indian naan, or rice."

Ingredients:

1 medium Baigan (eggplant)

1/2 cup Cooked green peas

1 Finely chopped onions

1 Finely chopped tomatoes

1 Finely chopped green chilli

1/2 tsp Red chilli powder

1/2 tsp Garam Masala Powder

1/4 tsp Turmeric Powder

3 tbsp Vegetable oil

Salt to taste

Chopped green coriander leaves for garnishing.

Preparation of Baigan Ka Bharta.

1.Brush baigan (eggplant) with oil and roast it on a gas burner over medium heat.

2.Frequently turn the eggplant upside down, until fully roasted.

3.Once done, hold it under cold running water or in a bowl full of water. Cool it and peel off the blackened skin.

4.Mash the flesh.

5.Heat oil in a pan / kadhai . Add green chilli and onion and fry over medium heat until light golden brown.

6.Add red chilli powder, turmeric powder, garam masala and salt and stir. Add tomatoes and cook until tender.

7.Add green peas and mashed baigan (eggplant).Stir well. Fry the baigan bhartha for 5-7 minutesover medium heat.

8.Garnish the baigan bharta with green coriander leaves and serve hot.

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Chinese Raita Recipe

2016-01-03T14:55:00.000-08:00

Chinese Raita

Raita is an side dish made with yogurt and chopped vegetables with spices of your choice to give it an yummy taste. Raita is a word from Sanskrit language, the word raita comes from two Sanskrit words, 'rajika', which means 'black mustard' and 'tiktaka' meaning 'spicy' or 'pungent'.

The raita is a close relative of Turkish Humus and there are many types of raita as the few types i have written below.

Types of Raita:

1: Mixed vegetable raita

2: Cucumber raita

3: Pineapple raita

4: Pudina raita

5: Boondi raita

6: Aloo raita

7: Baingan raita

8: Sprouted moong raita

9: Sonf raita

10: Chinese raita

Ingredients:

1: Yogurt one and half cup

2: Green bell pepper half (finely chopped)

3: Red bell pepper half (finely chopped)

4: Onion 1 (finely chopped)

5: cabbage one forth of cup (grated)

6: Black pepper powder as per taste

7: Salt as per taste

8: Paprika powder half tea spoon (for garnishing)

Method:

Mix bell peppers, onion, black pepper powder, salt in yogurt and refrigerate for few hour.

Garnish with cabbage and paprika powder.

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HOT AND SOUR SOUP RECIPE

2016-01-02T23:17:00.000-08:00

recipes just for you.

Delicious hot and sour soup does not need to be complicated. This easy chicken version is ready in about half an hour.

This hot and sour soup recipe perfect for the winter season. .

This Hot and sour soup recipe healthy Chinese comfort food at its best. This vegetarian hot-&-sour-inspired soup is chock-full of tofu and vegetables, plus noodles to make it More Healthy Recipe Ideas ...

On a weekend morning, there's nothing better than a stack....

Ingredients:

2tbsp. chili sauce or to taste

11/2tbsp. Corn flour / corn starch

1 tbsp Soya sauce

2 tbsp vinegar

2tbsp. Capsicum / green bell pepper (chopped)

2tbsp spring onions (chopped)

2 tbsp tomato sauce

2tbsp. carrots (chopped)

1/4th cup chopped cabbage

A small block of Paneer / organic tofu (thinly sliced), optional

1tsp. Black Pepper powder or to taste

1/2 tsp sugar

A pinch Ajinomoto

Salt to taste

4 cups water

Preparation:

1.Mix 4 cups of water, Chili sauce, Soya sauce, vinegar, sugar, salt, pepper powder and ajinomoto and bring to boil.

2.Now add all the chopped vegetables except paneer . Cook for a minute on a medium heat.

3.Dissolve corn starch in 1/2 cup water and add to the soup stirring constantly till it becomes thick.

4.Cook for a minute, add paneer slices.

5.Serve hot .

6.Hot and sour soup should be prepared just before consuming and should be served fresh, else it will lose the taste.

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PALAK DOSA RECIPE

2016-01-01T22:39:00.000-08:00

Palak Dosa Is a very popular recipe.
Here is a easy recipe to make palak dosa.

Palak Dosa is a delicious Indian recipe served as a Breakfast.
Enjoy these Indian Spinach crepes with choice of sauces.

PALAK DOSA RECIPE.
Makes : 4
Cooking time : 30 mins

Ingredients:

1 cup boiled palak
1/2 cup gram flour (besan)
1/2 cup rice flour
1 " ginger garted
3-4 green chilies
Pinch asafetida (hing)
Salt as per taste
Water for mixing
Oil for making dosa

How to make palak chilla:

1.First make the puree of the palak. You can make this puree well in advance. It can stay for 2 days.
2.In a bowl mix together rice flour, besan, ginger, palak puree, hing, salt and chopped green chillies. Now add water little by little and make a fine batter for the dosa. Make sure there are no lumps.
3.Heat a non stick tawa. Keep the flame low. Nowpour about 4 tblsp of batter and spread it in circular motion on the tawa with the help of a ladle to make a circular chilla. The thickness should be that of a roti/crepe.
4.when the top side starts to get dry pour few drops of oil from all sides. Check the lower side if it has turn slightly brown flip the side and nowcook the other side. Keep pressing the chilla occassionally with a flat spatula.
5.When brown, serve these palak chillas hot with green chutney/ tomato sauce.

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Zarda Rice recipe

2016-01-01T13:40:00.000-08:00

Zarda Rice

Zarda is a traditional Punjabi dessert prepared and enjoyed during festivals, weddings and all kinds of special occasions. It is prepared mainly with Basmati rice and sugar syrup. The dry fruits and Indians herbs are specially used to give it a special taste and visual looks. Zarda is not only used as dessert but also used as snack as well.

Ingredients:

1: Basmati Rice half kg (soaked in water for 20 minutes)

2: Sugar 2 cups

3: Oil 4 tbs

4: Cinnamon stick half inch

5: Cloves 2

6: Water 8 cups

7: Saffron Strands 15 dissolved in 2 tbs Milk

8: Almonds 6 (sliced)

9: Cashew Nuts 6 (chopped)

10: Raisins 10

Method:

Heat the water in a large pan till it starts boiling on medium flame, add rice and boil till rice are about 90% done, roughly takes about 8-10 minutes but it may vary among rice brands and age of the rice.

Transfer them to colander and drain water completely. Keep them aside.

Take a big heavy based pan with lid, add oil oil and heat it on low flame, Add cinnamon stick, cloves, saute for about 1 minute. Add sugar and 1/4 cup water. Stir and cook for a minute. Add dissolved saffron mixture. Stir and cook until sugar dissolves, After sugar dissolves, bring mixture to boil on medium flame. When it starts to boil, add boiled rice. Mix gently until each rice grain is coated with sugar-saffron mixture and there are no lumps of white rice. Reduce flame to low and cover it with a lid. Cook until almost all the moisture evaporates. Turn off flame and let it stand for 7-8 minutes. Remove the lid and add almonds, cashew nuts, raisins.

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Chinese Chili Chicken Recipe

2015-12-31T22:53:00.002-08:00

Chilli Chicken - A very popular indo-chinese dish.

Chinese chilli chicken is made of boneless chicken pieces deep fried and served in chinese gravy.

Chili chicken is a hot and spicy Indo-Chinese chicken recipe. It is mostly ordered Chinese dishes Indian restaurant. Chicken deep fried in a tantalizing batter and coated with nice hot and spicy sauce.

Ingredients:

500 -600 gms Boneless Chicken

2 tbsp Soya Sauce

1 Egg

2 tbsp Corn Flour/Corn Starch

5-6 Chopped Green Chilies

2 Green Onion Chopped

1 tsp Garlic Paste

Salt to taste

1/2 tsp White Pepper Powder

1 tsp Sugar

A pinch of ajinomoto

2 cups chicken Broth/ Water

1 tbsp Oil

Oil to fry

How To Make chinese chilli chicken.

1.Cut the boneless chicken pieces into1 " cubes.

2.Take 1tbsp. Soya sauce, 1tbsp. corn flour, salt, egg in a bowl and marinate chicken pieces in the the mixture for about 10-15 minutes.

3.Heat oil and deep fry the marinated chicken pieces till golden brown.

4.Now in a separate wok / kadhai heat 1 tbsp. oil and add garlic paste and green chilies andsauté for few seconds.

5.Add 2 cups of chicken broth or water. Bring to boil and add sugar, pepper powder, salt , ajinomoto and remaining Soya sauce.

6.Add fried chicken pieces to it and cook for few minutes.

7.Dissolve the remaining corn flour in 1/2 cup water and add to the gravy stirring constantlyto avoid lumps.

8.Cook for 2-3 minutes.

9.Serve chinese chili chicken hot garnished with chopped green onion tops.

10.Chinese chili chicken goes well with steamed/ boiled rice.

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HYDERABADI MUTTON BIRYANI RECIPE

2015-12-30T22:45:00.002-08:00

Mutton Biryani is a delicious Indian recipe popular in Hyderabad.
This recipe is made with mutton but can be substituted with chicken or fish.
For die hard mutton lovers India is a heaven. India can boast for its innumerable varieties of tasty and delectable mutton dishes.

Ingredients:

1 kg Rice

1 kg Mutton

10 gms Cardamom

10 gms Cinnamon

10 gms Cumminseed

10 gms Cloves

40 gms Ginger

20 gms Garlic

100 gms Green Chillies

50 gms Fried Onion

1 bunch Coriander Leaves

1 bunch Pudina

2 Lemon

1/4 Curd

1/4 kg Ghee

How to make meat biryani:

1.Wash mutton and take it in a vessel.

2.Grind green chillies, ginger, garlic, spices, fried onion, and mix them all, then add this mixture tothe meat.

3.Then add curd to it, mix the stuff thoroughly. Leave the material for half an hour.

4.Take 2 litres of water in a vessel and put it on the stove.

5.When water boils well put the rice in the vessel. Take out the semi-cooked rice and spread it on the meat and spices mixture as a layer. Take some more rice and spread as second layer. Finally, spread the fully cooked rice.

6.Prepare a mixture of one cup of boiled water and 1/4 kg ghee and spill it on the rice.

7.Now put a plate on the vessel and seal the edges with dough. Put the vessel on the stove, cook for 15 minutes on medium flame.

8.Then turn off the stove. Leave the stuff for 15 minutes.

9.Hyderabadi mutton biryani is ready to serve.

Enjoy The Recipe.

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Chicken Pulao recipe

2015-12-30T13:35:00.000-08:00

Chicken Pulao

Chicken Pulao or Pilaf is an Indian dish believed to be an Persian influence dish brought to India by the Mughals and has become well known and very famous dish all over India / Pakistan. It is made from chicken and rice and is served on all special occasions. Pilaf or pulao, as it is known in the South Asia, is a rice dish popular in India / Pakistan.

Ingredients:

1: Chicken 2 kg (cut into pieces)

2: Basmati Rice 2 cups

3: Cooking Oil 2tbs

4: Onion 1 large (chopped)

5: Whole Cumin Seeds 1tbs

6: Cloves 1 tsp

7: Cinnamon Sticks 3

8: Green Chilies 3 (chopped)

9: Red Chilli Powder 1tbs

10: Turmeric Powder half tea spoon

11: Tomatoes 3 medium (chopped)

12: Fresh Mint Leaves half cup

13: Hot Water 2 cups

14: Yogurt half cup

15: Ginger Garlic paste 1 tbs

16: Salt as per taste

Method:

Marinate the chicken in a mixture of the yogurt, ginger & garlic paste and salt and leave it in the fridge for about one hour.

Heat oil in a heavy and large pot add onions, cumin seeds, cloves, cinnamon sticks cook for about 3 minutes on medium flame, add red chili powder, turmeric powder and cook for another few minutes on low flame, add green chilies and tomatoes cook for few minutes on low flame, add marinated chicken and some water cook for about 30 to 40 minutes till chicken is cooked best way to check if chicken is cooked in by piercing a skewer through the chicken and if skewer comes out dry it means chicken is cooked.

Now spoon about 2 tablespoons of fat/oil from the cooked chicken mixture into another pot.

Add 2 cups of the rice and salt to taste. Stir until the oil is coated around the grains of rice.

Add half the chopped coriander leaves and one cup of gravy from the chicken mixture and two cups of hot water. Cook on slow heat with the lid on until the rice is cooked. Add a little hot water if the rice is not yet cooked.

To serve, place the rice in a large tray or platter. Spoon the chicken mixture on top. Sprinkle with the remaining coriander leaves, Fried nuts (cashew or almonds) and sultanas may be added.

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CARROT CAKE RECIPE

2015-12-29T22:32:00.000-08:00

My mother's favorite cake is carrot cake. Truly our best-ever carrot cake recipe. make this classic favorite for a crowd. and

you might not have any leftovers to bring home. Friends agree that this really is the BEST carrot cake recipe! It's moist, perfectly - spiced. and

Our most popular recipe ever! This moist carrot cake is welcome at birthdays, weddings, reunions and all special occasions..

Ingredients:

1/2 cup butter

1 cup desiccated coconut

2/3 cup broken and chopped walnuts

1 cup golden raisins

2 1/2 cup grated carrots

3 tsp mixed spices (cinnamon, nutmeg, ginger)

1 cup brown sugar

1 1/4 cup all purpose flour

1 tsp baking soda

2 beaten eggs

2 tsp of orange juice

How to make carrot cake:...

1.Preheat the oven to 150 degrees C.

2.In a pan mix nicely the all purpose flour, mixed spices, baking soda, brown sugar, desiccated coconut and chopped walnuts.

3. In a separate pan melt the butter and add the golden raisins, carrots and orange juice. Stir it nicely and pour it on top of the dry ingredients.

4.Now add the beaten eggs to the mixture and mix it thoroughly.

5.Prepare a loaf tin by oiling the base and the sides, pour this prepared mixture into the tin and bake the cake for 50-60 minutes or until a toothpick inserted into the centre of it comes out clean.

Enjoy Carrot Cake.

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Chicken Tikka Recipe

2015-12-29T13:12:00.004-08:00

Chicken Tikka

The word tikka means bites or pieces, chicken tikka is a popular Punjabi dish made of chicken cutlets in a marinade. Chicken tikka is traditionally small pieces of boneless chicken baked using skewers in a clay oven called a tandoor after marinating in spices and yogurt, essentially a boneless version of tandoori chicken. It is said to be more famous in Pakistan then India because meat plays a much more dominant role in Pakistani cuisine, compared to other South Asian cuisines. According to a 2003 report, an average Pakistani consumed three times more meat than an average Indian.

Ingredient:

1: Chicken 1 kg (boneless)

2: Salt 1ts or as per taste

3: Ginger and Garlic paste 1tbs

4: Oil 2tbs

5: Red tandoori powder 1tbs

6: yogurt 1tbs

7: lemon juice 1tbs

Method:

Cut chicken into about one inch pieces and wash it well.

In a bowl add salt, ginger garlic and paste, tandoori powder, yogurt and lemon mix everything, add chicken and marinate it well.

cover it and put it in the fridge for at least four hours.

There are few different ways to cook, you can fry in the oil, but we are going to share with you how to make them in the oven.

Preheat the oven add the oil on the chicken and put it in the oven, roughly takes about 25 to 30 minutes but please keep checking it till the tikka is ready.

serve with sauce of your choice.

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Mutton Peas curry recipe

2015-12-28T12:59:00.001-08:00

Mutton Peas

(A dish rich and aromatic)

Mutton is one of the most most eaten meat in the world.

Mutton curry is a well known dish around the world and made so many different ways with so many different vegetables. Mutton curry originated in South Asia and has become very popular in Indo-Caribbean cuisine. This dish has spread throughout the English speaking Caribbean and also the Caribbean diaspora in North America and Great Britain. It is very simple to make and the taste is so yummy you will want it again and again.

Ingredients:

1: Mutton 1 kg

2: Oil 1 cups

3: Onions 2 big (finely chopped)

4: Green peas 1 cup

5: Lemon juice 1 tbs

6: Tomatoes 3 (finely chopped)

7: Ginger Garlic paste 1 tbs

8: Turmeric powder half ts

9: Red chili powder 1tbs

10: Garam masala 1ts

11: Salt (as per taste)

12: Green Chilies 2 (finely chopped)

13: Yogurt 2 tbs

Method:

Boil the mutton till its on a medium flame,

Heat the oil in a pan, add onions and cook till onions are brown, add red chili powder cook well on low flame, add salt, tomatoes, ginger garlic paste, green chilies, turmeric powder and yogurt cook well for about 2 minutes, add green peas and half cup water cook till water evaporates add boiled mutton and garam masala and mix well, cook for another few minutes on a low to medium flame.

serve with Chappaties, naans or boiled rice.

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Cream of Chicken Soup recipe

2015-12-27T23:08:00.000-08:00

This is a super easy recipe for making your own home made cream of chicken soup.
Cream of chicken soup is one of my favorite soups, its so creamy, rich, yum, looks delectable and the best part is its a chicken recipe,
as most of you know I love chicken.

Ingredients:

1 pint chicken stock from boiling chicken, or chicken cube

1 pint milk

2 oz. finest semolina

1/2 tsp made mustard

Salt and pepper

2 eggs yolks

1 tblsp top of milk or evaporated milk

crisp bacon garnish

How to make Cream of Chicken Soup:

1.Heat stock and milk.

2.Pour in the semolina slowly, stirring until mixture comes to the boil.

3.Add mustard, salt and pepper.

4.beat egg yolks.

5.Beat 1/4 pint of the soup into the egg yolks, mix well, and whisk mixture into the soup.

6.Add top of milk or evaporated milk, mix well but do not allow to boil again.

7.Pour into flour heated soup bowls.

8.Sprinkle crisp bacon garnish on tops.

To make the Garnish :

Remove rinds and brown edges from 4 rashers of streaky bacon. With scissors cut bacon into 1/4" strips, put in a shallow tin under heated grill until brown and crisp. Put on to kitchen paper to absorb fat, then sprinkle over the soup.

2.Note:Chicken Carcass left from roast or boiled chicken can be added to the soup, add all scrapes of meat removed from bones and returned to the soup after cooking; also use any chicken giblets.

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INDIAN FISH CURRY RECIPE

2015-12-26T22:47:00.000-08:00

you to cook a great meal for family or friends.
Indian fish curry recipe from today.
This is the favorite fish curry dish from the eastern part of India.
I have to practice it 3-4 times to achieve perfection.
Try this curry with plain steamed rice--you'll love it.

Ingredients:
250 gms fish washed, sliced
1 cup coriander leaves chopped
2 tomatoes finely chopped
8 cloves garlic
2 green chillies chopped
1 tsp methi seeds
1 tsp coriander powder
A pinch turmeric powder
Salt To Taste
oil as required.

How to make indian fish curry:

1.Marinate the fish in salt and turmeric powder for 15 minutes.
2.Shallow fry the fish pieces, drain and keep aside.
3.Grind the coriander leaves, garlic and green chillies.
4.Heat oil, add masala paste and fry till the oil separates out.
5.Add tomatoes, methi seeds and powder masalas and fry till the oil begins to float on top.
6.Add about 1 cup water. Bring the gravy to a boil.
7.Add the fish slices and cook for 10 minutes.
8.Serve fish curry hot.
Enjoy The Fish Curry.

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Roasted Turkey Bites Recipe

2015-12-26T12:19:00.000-08:00

Roasted Turkey Bites

Hope you enjoyed your Xmas and had lots of turkey.

This year we tried something different with our turkey and believe me it was the best turkey we have ever had. Because the meat is so dry we never fined our turkey for last God know how many year.

So this year we thought lets change the way we have been making it, we bought 8kg turkey for £38.00 from local shop and what we did was split it in 2 halves, we roasted one half yesterday and making one half today. Yesterday it was steam roasted bites with Indian spices.

It was so yummy and juicy it was gone within 20 minutes.

Everyone loved it and they wanted more, hope you will like it as well.

Ingredients:

1: Turkey meat boneless 3 kg (bite size pieces)

2: Potatoes 4 medium sliced

3: Green peas handful

4: Sweetcorn handful

5: Tandoori masala 2tbs

6: Salt to taste

7: Red chili flakes 1ts

8: Lemon juice 2tbs

9: Yogurt 3tbs

10 Cooking oil 2tbs

11: Onion 1 medium sliced

12: Lemon half sliced

Method:

In a big bowl add tandoori masala, salt, red chilli flakes, lemon juice, yogurt and mix well,

add turkey meat and marinate the meat with your hands (washed), once its well marinated cover it and put it in the fridge for at least six hours so all the flavors go deep into the meat.

Heat the oil in a pan and put marinated meat in, cover it with the lid and cook for 40 minutes on low flame,

add potatoes, green peas, sweetcorn and cover it with the lid and cook for another 20 minutes.

Preheat the oven put everything from the pan into a baking tray, spread it well and put onion slices, lemon slices on top cook till you think its best finish for you.

Enjoy your roasted turkey bites.

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Kashmiri Dum Aloo - (Potato) Recipe

2015-12-25T22:40:00.000-08:00

The Kashmiri Style Dum Aloo Recipe is a rich healthy and delicious dish made from potatoes.

Today I made Kashmiri Dum Aloo which comes from the Northern most region of India, perhaps the most beautiful region in India - Kashmir

INGREDIENTS.

500gms : Aloo (potatoes), small

Sarson (mustard) oil for frying

1½ cup : Dahi (yogurt)

½ tbsp : Besan (gramflour)

1 ½ tsp : Chilli Powder

4 : Chhoti Elaichi (green cardamom)

½ tsp : Soonth (dry ginger powder)

¾ tsp : Saunf (fennel seed) powder

5 : Laung (cloves)

2 : Daalchini (cinnamon sticks) chutney.

METHOD.

Grind together, the bari elaichi, laung and daalchini. Put aside until further use. Boil potatoes until half cooked. Peel while still warm. Pierce each potato 2-3 time with thin wooden toothpick. Heat oil in a kadhai, fry potatoes on medium heat until floating on top and golden brown in color. Drain excess oil and keep aside. To the dahi, add salt, besan and 1 cup water. Whisk well, until smooth and lump-free. Reheat 4tbsp of the same oil in another pan. Add red chillies and chhoti elaichi and fry for a minute. Remove from flame, allow to cool slightly and then pour into the dahi, stirred continuously. Return to flame and bring to a boil, again stirring continuously. Add potatoes along with soonth, saunf and ground masala. Cook over medium heat for 5-10 minutes or until the curry thickens. Serve hot accompanied by Boiled rice. Enjoy The Recipe.

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Chinese Meatball Recipe

2015-12-24T15:06:00.001-08:00

Chinese Meatball

(The dragon's head)

Meatballs is one of the biggest dish around the world and every nation has its own way to cook this dish, but meatballs originally were invented by Chinese and it still it one of the main cuisine in eastern part of China. The history of meatballs is dated back to Qin Dynasty (221 BC to 207 BC).

Ancient Roman cookbook Apicius included many meatball-type recipes as well.

The original Dragon head is made of pig meat and vegetables, but as found in earliest Arabic known cookbooks from pig meat to other meats which Muslims could eat as well as non Muslims.

Today we are going to share Chinese meatballs with Indian and Pakistani touch but we will try our best to keep it as close to Chinese recipe as possible and will not add too much of Indian or Pakistani flavour. Hope you will enjoy it.

Ingredients:

1:Mince meat 1/2 kg

2: Rice 1 cup

3: Cooking Oil as needed for frying

4: Onions 1 medium (finely chopped)

5: Egg 1 (stirred)

6: Bread crumbs 2 cups

7: Soy sauce 2tbs

8: Salt to taste

9: Green chillies 3 (finely chopped)

10: Black pepper powder 1ts

11: Chinese salt 1ts

12: Corn flour 2tbs

Method:

In a pan add water and rice to boil them and rinse them once you know the rice are about 95% boiled.

Heat 2 tbs Oil and add onions, green chillies and mince meat cook well on medium flame till there is no oil and water left and mince meat is well dried,

Add black pepper, salt, soya sauce, Chinese salt, corn flour and boiled rice mix everything really well by using your hands (washed), make the small size balls.

Heat the oil, dip the balls in stirred egg and put bread crumbs all over the balls, put the balls in well heated oil and cook on low flame till brown from all sides.

Serve with any sauce of your choice.

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Achari Qeema Recipe

2015-12-24T04:21:00.000-08:00

Achari Qeema

Achari Qeema is an Indian Pakistani dish cooked with main ingredients mince meat and verity of pickles, as the name suggests.

Achaar, a word for pickles in Indo-Aryan languages in India and Pakistan made from certain varieties of vegetables and fruits - finely chopped and marinated in brine or edible oils along with various Indian spices. Some varieties of fruits and vegetables are small enough to be used whole.

Some geographic regions specialize in pickling meats and fish.

Ingredients:

1: Mutton mince 1kg

2: Variety of pickle 2tbs (finely chopped)

3: Cooking oil half cup

4: Onion 1 medium (chopped)

5: Tomatoes 3 medium (sliced)

6: Red chilli powder 1tbs

7: Salt 1ts or (to taste)

8: coriander chopped 1tbs

9: Black cumin powder half tea spoon

10: Lemon juice 1ts

11: Cumin seed powder 1ts

12: Ginger & Garlic paste 1tbs

13: Green chillies 3 (chopped)

Method:

Heat the oil in a pan and put onions in cook till onions are light brown on medium flame,

Add ginger & garlic paste and mince meat cook well.

Add red chilli powder, salt, tomatoes, cumin seed powder, lemon juice, black cumin powder and cook on low flame till the oil comes on surface.

Add pickles variety and green chillies and cook for about 4 minutes.

Garnish with chopped coriander and serve hot with Chappaties, Naans or boiled rice.

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Stuffed Spicy Turkey recipe

2015-12-23T11:57:00.001-08:00

Stuffed Spicy Turkey

As we all know The holy day of Christians will be celebrated in two days time and that is Christmas.

Christians around the world will be enjoying themselves with traditional food,

every country has its own traditions and their own way of celebrations.

Today I am going to share with you Christmas turkey with Punjabi touch.

I hope this recipe is not only Christmas day food but all your special occasions.

Ingredients:

1: Turkey Small about 2 to 3 kg

2: Water as needed

3: Salt 1 ts

4: Skewers 4 (wet them before using)

5: Hair bands (wet them before using)

Stuffing:

1: Rice 2 cups

2: Salt half tea spoon

3: Food colour one eighth of ts yellow

4:Almonds 6 pieces (pealed & cut)

5: Cashew nuts 6 pieces (cut)

Marination:

1: Onions 2 medium (finely chopped)

2: Green Chillies 4 (finely chopped)

3: Cooking oil 3 tbs

4: Red chilli powder 1 tbs levelled

5: Tomatoes 2 medium (finely chopped)

6: Salt to taste

7: Ginger & Garlic paste Its

8: lemon juice 1 ts

9: Garam Masala

10: spring onions handful (finely chopped)

11: Almond paste 1 ts

12: Cashew nut paste 1 ts

Method:

You will need a big pan to boil the turkey, heat the pan and put turkey in and fill with the water and salt cook till turkey is nice and soft, (it may take about an hour) on medium flame,

drain the water and put turkey on the side.

While turkey is boiling you can start preparing the marination on the side,

heat the pan add cooking oil for about 2 minutes on low to medium flame, add onions and cook till the onions are transparent, add red chilli powder and salt and cook for about 2 minutes on low flame, add bit of water, add tomatoes, green chillies, ginger & garlic paste, garam masala, lemon juice cook for about 2 minutes on low flame,

add almond paste, cashew nut paste and spring onions, add half cup water and cook till the water is fully dried and it looks like thick paste, wait till paste gets cold.

heat the water in a pan add food colour, almonds, cashew nuts, salt and rice, cook it rice are cooked the way you want, drain the water and put boiled rice on the side.

Make cuts on the turkey with a knife and rub the marination paste on the turkey inside out, make sure marination is well done now cover the marinated turkey and leave it for about 4 hours.

Stuff the turkey with boiled rice, tie the legs with hair bands and put the skewer through one side of thigh to the other side to cover the hole, repeat from the other side, get another skewer and put it through left side of back going towards right side of front, repeat other side.

Preheat the oven for about 15 minutes and put the turkey in the oven cook for 15 to 20 minutes each side, keep checking every few minutes and from the side of cooking turkey the keep taking the juice (dripped from the cooking turkey) and pour it back on the turkey using spoon.

Put the turkey in the middle of tray and put rest of boiled rice on the sides and serve.

Hope you will like it.

Thank you

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