Manal's Kitchen

Halwah

2014-09-01T08:56:00.001-07:00

Ingredients:

Suji(Semolina) 1 cup

Sugar 1 cup

Oil 2 tbsp

Butter 150 gm

Cardamom 3 -4 pods

Water 4 glass

Method

Put oil and butter in the pan and let the butter melt. Add cardamom seeds and when they starts to crackle.
Add suji and keep it frying/cooking till it gets golden brown colour and nice aromatic. Keep stirring to avoid burning.
Add 2-3 pinches of salt (if you have used salted butter then don’t add anymore salt) and sugar, give it a quick mix.
Next start adding water slowly and keep stirring at the same time, add 4 glasses of water. Be careful while adding water not to burn yourself.
Reduce the heat to low and let it cook till water is all soaked up and you see oil/ butter on sides of the pan.
Halwah is ready garnish as you desire with nuts and serve hot.

Nan Khatahi Cookies

2013-11-02T21:32:00.002-07:00

Ingredients:

1/3 cup All purpose Flour

1/3 cup Suji(Semolina)

1/2 cup Besan(Gram Flour)

Pinch Baking Soda

½ cup Butter

2/3 cup Sugar

4-6 pods Cardamom ( take seeds and grind them)

Pistachio few crushed for garnishing

Method:

Mix flour, baking soda, cardamom powder together. In separate bowl cream together sugar and butter. Add flower and knead to soft dough. Make khataiz/cookies give them a small tic toe shape with knife on top sprinkle pistachio on, place them on well oiled cookie sheet and bake in preheated oven at 375 F for 15-20 minutes. Let them cool before removing from sheet as cookies will be very soft and will break. Enjoy !

Note:
This will make about 15 -20 cookies.

Tara Garam Masala by chef Tahir Chudhry

2012-03-25T12:23:00.000-07:00

Tara garam masala is special garam masala or hot spice mix by chef Tahir Chudhry. In his recipes he uses this garam masala instead of regular one. He included dry coriander seeds and omitted black cardamom and cinnamon. Give it a try, i am sure you will love it.
Read more »

Mix vegetable kebabs

2012-01-19T01:02:00.000-08:00

Ingredients:

Frozen mix vegetables 2 cups

Fresh coriander 2 - 3 tbsp (chopped)

Fresh mint 2 tbsp (chopped)

Garam masala 1 tsp

Red chili powder 1/2 tsp

Gram flour(Besan) 2 - 3 tbsp

Green chilies 1 - 2 / per taste (chopped)

Salt per taste

Method:

Take two cups of frozen mix vegetable in a microwave safe dish or bowl.

Microwave for 5 minutes. Put veggies in a sieve and mash with help of fork or using back of a spatula. Excess water will be drained through sieve. Allow veggies to cool.

Now add red chili powder, salt, garam masala, gram flour, chopped coriander, mint and green chilies. Mix all together. Picture is bit blur but you can get it.

Make kebabs of desired size, try not to make too big otherwise will take longer to cook. Heat about 1 tsp of oil in pan and carefully place those kebabs. Cook from one side till they are golden brown then turn and cook from other side. Make sure to cook on bit low flame to get crisper kebabs.

Serve with ketchup of any chuttny of your choice.

Nutty Cake balls

2012-01-15T10:02:00.000-08:00

A perfect way to use any left over cake and turn into yet another tasty dessert. A quick and versatile dish , use your imagination and you can create any flavor you craving for. I used here peanuts , almond , coconut and raisins. Next time i think i will try walnuts.

Ingredients:

Cake (any kind) 1 1/2 cup (crumbs)

Coconut powder 1 cup

Peanuts 2 tbsp - semi crushed

Almonds 2 tbsp - semi crushed

Raisins 1 tbsp - coarsely chopped

Thick Cream 2 tbsp

White Chocolate 1cup (chopped)

Method:

Crumb cake using your hand or fork making sure no big lumps are left.

Add 2 tbsp coconut powder(keep remaining aside in a shallow dish), almonds , raisins and peanuts. Mix everything together.

If you are using a cake that already has cream then skip this step.If not then add 1 tbsp of thick cream, mix and if mixture still seams very dry add one more tbsp of thick cream.

Now take a spoonful of mixture in your palm and shape into a ball applying mild pressure, do not put too much pressure.

Melt white chocolate by using a double-boiler. Now take cake balls one by one and first dip in white chocolate and then roll them in coconut powder. Be very gentle while coating in white chocolate otherwise balls can break, if its not working for you try freezing cake balls first and then coat them in chocolate. Once all cake balls are coated refrigerate them for at least 20 - 30 minutes.

Once cool and chocolate gets firm enjoy.

Pineapple Halwa

2012-01-11T12:04:00.000-08:00

Ingredients:

Pineapple 1 - finally chopped

Sugar 1/2 cup

Ghee 1/3 cup

Milk 1 cup

Instant oats 2 -3 tbsp

Khoya 1 - 1 1/2 cup

Cardamom 4 - 5 pods

Method:

Melt ghee in pan.
Add finally chopped pineapple.
Cook pineapple till its water dries up and it becomes soft.
Add sugar and give it a quick mix.
Add 1/2 cup milk and cook on low heat milk dries up and pineapple achieves a pulp texture.
Add quick cooking oats , mix and add rest of the 1/2 cup milk. Cook this on slow flame to let oats absorb milk and become soft.
Finally add khoya , mix it well and cook about a minute or two and dish out. Yummy pineapple halwa is ready for you to enjoy.

Vermicelli Squares / Logs

2011-08-05T05:54:00.000-07:00

Ingredients:

Sweetened condensed milk       1 can
Vermicelli                                            2 packet/400 gm
Butter                                                 50 gm
Cooking chocolate                   100 gm
Coconut                                              ½ cup

Method:

Grease a 10 X 10 dish slightly with oil and keep aside.

Break vermicelli in small pieces and keep aside.

Melt butter in pan add vermicelli and fry them till light golden in color. Keep flame low as they tend to burn easily.

Remove pan from heat and add condensed milk. Mix really well so all vermicelli are coated with condensed milk.

Now put vermicelli in already prepared dish. Spread evenly and with the help of spatula press down firmly so they get packed really well. Level the surface as well with spatula.

Leave it to get cool and all set. You may need to put this in fridge in hot weather. It will take about 1 -2 hours.

Once set cut in pieces using sharp knife.

Melt chocolate over a water bath.

Coat vermicelli pieces in chocolate and let them cool. Coat few in chocolate and then roll them in coconut. Coat few pieces only in coconut.
Once set enjoy with tea or coffee.

Channa Pulao by chef Tahir Chudhry

2011-07-27T10:36:00.000-07:00

Yummy channa /chick peas pulao recipe by chef Tahir Chudhry. As per chef this is his mother's recipe. If you love garlic flavor in rice then you sure will love this recipe as well.

Read more »

Mutton Namkeen Boti by chef Zakir

2011-07-26T00:35:00.000-07:00

Ingredients:

Boneless mutton                       ½ kg
Yogurt                     250 gm
Green chilies                     4
Khatai powder                       1 tbsp
Read more »

Gulab Jamun by chef Zakir

2011-07-24T07:34:00.000-07:00

Ingredients:

Lassa Khoya                       250 gm
Sugar                      2 cups
Suji/Semolina                    2tsp
Soda by carbonate         1/4tsp
Read more »

Mutton Nihari by chef Zakir

2011-07-22T18:57:00.000-07:00

Ingredients:

Mutton                        ½ kg
Ghee                            250 gm
Onion                           3 medium
Read more »

Maash/Urd daal fry by chef Zakir

2011-06-07T09:54:00.000-07:00

Ingredients:

Mash daal 250 gm

Onion 2 medium

Green chili 2-3

Ginger 1 piece

Garlic 6-7 cloves – finely sliced

Fresh coriander ½ bunch

Salt per taste

Crushed red Chili ½ tsp

Oil ¼ cup

Method:

Wash and soak daal for about ½ hour. Boil daal in plain water till almost 90% done, just like we boil rice for biryani. Once boiled , strain and keep aside.

Heat oil in pan add sliced oinion and fry till starts to get light color, add finely sliced garlic, stir and add chopped green chili.

Cook this till onion get golden colour.

Add boiled mash daal, stir and add salt and crushed red chili. Mix and sauté for about 5 minutes.

Add ginger and chopped coriander and cover the pan and turn heat to low. Leave on dam for about 5 -10 minutes then dishout.

Quick Khoya by Rida Aftab

2011-06-01T11:27:00.002-07:00

Ingredients:

Dry milk powder – full fat 250gm

Cream 250gm

Method:

Put dry milk powder in a microwave safe bowl. Add cream slowly and mix together.

Microwave it for 1 minute. Take it out mix well.

Microwave again for another minute. Take out and mix again, khoya is ready. It may seem bit soft / liquidy at this point , but as it cools down it will get more dry and solid.

Sada Bhindi/Okra by chef Rahat

2011-05-30T01:51:00.000-07:00

Ingredients:

Bhidi 1 kilo – cut in desired size

Onion 5-6 medium - sliced

Oil about 1/2 cup

Zeera 2tsp

Whole red chili 8-10

Long 4-5

Salt per taste

Red chili powder 2tsp

Lemon juice per taste

Mint leaves per taste

Method:

Heat oil in pot and fry bhindi in it on bit high heat.

Add 1tsp of yogurt half way through frying in bhindi. Yougurt will help in reducing bhindi lace. When fried take out bhindi in a bowl and keep aside.

Heat bit more oil in pan and add few whole red chilis. Fry them. Add cloves, stir and add zeera and also add onion.

Cook for a minute or 2 then add red chili powder.Mix then add garam masala and salt.

Cook it till onions are tender, use splash of water in needed.

Add fried bhindi, mix gently and put on dam fro about 5 -10 minutes.

When ready dish out and squeeze some lemon juice and garnish with mint leaves and serve hot with Chapati.

Vinegar Vegetables

2011-05-29T02:12:00.000-07:00

Ingredients:

Potato 1 large – cut in julienne

Capsicum 1 medium – cut in julienne

Carrot 3 medium – cut in julienne

Vinegar 2tbsp

Lemon juice 2tbsp

Green chili 2

Salt per taste

Fenugreek seeds 1/2 tsp

Kalongi seeds 1 tsp

Fennel Seeds 1 tsp

Oil 1tbsp

Method:

Blend lemon juice, vinegar, ¼ cup water, salt and green chilies together in blender and keep aside.

Put oil in pan add fenugreek seeds, fennel seeds and kalongi seeds.

When seeds starts to splutter , add vinegar mixture.

Add potatoes, stir to coat potatoes with vinegar mixture. Cover pan and let potatoes cook for about 5 minutes on low heat.

Add carrot and cook on low heat till potatoes are tender and water in almost evaporated.

Add capsicum cook further for about 5 -6 minutes on medium heat. Capsicum and carrot should have some crunch.

Peshawari mutton karahi by chef Zakir

2011-05-29T01:56:00.000-07:00

Ingredients:

Oil 1 ½ tsp

Ghee ½ cup

Mutton ½ kg

Garam masala 1tsp

Yogurt 250 gm

Haldi 1tsp

Crushed red chili 1tsp

Salt per taste

Tomato 3 medium

Green chili 3-4

Garlic 3-4 clove

Ginger 1 inch piece

Green coriander ½ bunch

Method:

Put oil in pan add Finely chopped garlic and stir.

Add finely chopped ginger. Cook it till ginger and garlic get light golden color.

Add mutton , cook this till it gets white in color and water from mutton dries up.

Add well beaten yogurt , also add haldi , garammasala, 1 tsp crushed red chili and salt. Cook this for a while.

Cut green chili in 3 pieces each and add , also add tomatoes cut in half.

Add 1 glass of water. Now cover this and let it cook on low heat till mutton is tender. It will take some time around 30 -40 min.

When mutton is tender , at this point remove skin from tomatoes.

Make sure mutton is tender , if not you can add more water and cook it on dam for 10 -15 minutes more.

Add ghee and continue to cook (bhonain). This may take for another 15 minutes. When oil oozes out, mutton karahi is ready dish out and garnish with sliced ginger and chopped coriander.

Coconut Barfi by chef Zakir

2011-05-26T02:28:00.000-07:00

Another great recipe by chef Zakir to satisfy your sweet tooth.

Ingredient:

Coconut crushed ½ cup

Whole milk 1 cup

Sugar ½ cup

Kewra 2tbsp

Khoya (daney-dar) 250 gm

Almond 50 gm

Pistachio 50 gm

Method:

Heat milk in pan.

Add khoya and with spatula press it down so it starts to break and mix with milk.

Add ½ cup sugar and chopped nuts.

Continue to cook while stirring continuously , when sugar is almost dissolved add kewra water. Mix it and add coconut.

Continue to cooking, stirring continuously and scrapping from sides and bottom of the pan. Make sure you don’t let this burn otherwise whole thing will be ruined. Cook until this turns in to thick from watery form and starts to leave the sides of the pan.

Cook further for at least 5 minutes.

Take it out in a tray and make even layer, sprinkle some chopped nuts and coconut and let this set for 6 -8 hours. When completely set cut in to pieces and enjoy.

Khoya by chef Zakir

2011-05-25T02:28:00.000-07:00

Khoya is used in many sweet dishes. Here is quick and easy recipe by chef Zakir to make fresh khoya at home. You can use this in any of sweets or halwa recipe.

Ingredient:

Whole Milk 190ml

White Butter 190gm

Dry milk powder - full cream 500gm

Green Cardamom 4

Method:

In pan heat milk along with grinded cardamom seeds.

Add butter and let it melt completely.

Add dry milk powder. Mix it well with milk and butter mixture.

Continue to cook this while scrapping from sides and bottom of pan, soon it will become thick.

Cook it little more time till you begin to see butter, turn off heat at this point.

Khoya is ready , you can use it as you wish.

Note:

Make sure you use full fat fresh milk and full cream dry powder milk.

Savoury Potato

2011-05-22T23:25:00.000-07:00

Ingredients:

Potato 4 – medium

Onion 1- small

Green chili 4

Coriander 2 tbsp chopped

Salt per taste

Red chili powder ½ tsp

Imli/Tamarind paste 2 tbsp

Method:

· Boil potato , peel skin and cut them in 2 pieces. With a spoon scoop out potatoes from middle for filling and keep aside. You may need to cut potatoes a little from bottom as well to make them level .

· Chop onion, green chili and coriander.

· Mix onion, coriander, green chili, chili powder, salt and tamarind together.

· Stuff potatoes with this mixture.

· Arrange potatoes on greased baking tray and bake for 8 -10 minutes in preheated oven (180 celcius).

Mutton curry by chef Zakir

2011-05-22T00:26:00.000-07:00

Preview

A simple recipe with very basic ingredients plus one surprise ingredient , which is used to thicken the gravy. But be advised not to go over with that one ingredient otherwise you will end up making something else other than meat curry.

Ingredients:

Mutton ½ kg

Oil ¼ cup

Onion 2 small

Ginger garlic paste 2 tbsp

Masoor daal 50 gm – washed and soaked for 30 minutes.

Red chili 2tbsp

Jaifel jawatri powder 1tsp

Salt per atste

Yogurt 250 gm

Haldi 1tbsp

Zeera powder 1tbsp

Fresh coriander ½ bunch - chopped

Method:

· Heat oil in pan, add ginger garlic paste and sauté, don’t give any color.

· Add meat and masoor daal , cook on low heat till mutton starts to change color and daal begins to loose its shape.

· Add finely sliced onions ,red chili powder, zeera powder,Jaifel Jawatri powder , haldi and salt.

· Mix well and add ½ cup water , turn heat to bit low and keep cooking. Cook it till water is dried up and onion and lentil are almost mashed up.

· Add yogurt(beat yogurt well before adding) and cook it further for at least 10 -15 min.

· Add 1 ½ glass water , as water starts to boil cover pan and let it cook on low heat.

· Once meat is tender and gravy is of desired consistency turn heat off, add chopped fresh coriander . Your meat curry is ready to serve.

Spaghetti

2011-05-15T23:04:00.000-07:00

Qucik and easy spaghetti recipe.

Ingredients:

Spaghetti 200 gm

Oil 1 - 2 tbsp

Ginger garlic paste 1 tbsp

Red chili flacks 1sp

Soya sauce 1 tsp

Salt per taste

Capsicum 1 medium – sliced into 1 -1 ½ inch slices

Onion 1 medium - sliced into 1 -1 ½ inch slices

Ketchup 4 - 5 tbsp

Method:

Boil spaghetti in slightly salted water until al dente. Rinse through cold water and keep aside.

Heat oil in pan and sauté ginger garlic paste.

Add sliced capsicum and onion. Sauté these veggies for about 2 minutes. You want to keep them crunchy.Add soya sauce, mix it.

Now add chili flacks, ketchup, and salt. Cook it about 1 -2 minutes more.

Add boiled spaghetti, give it a quick toss and dish out.

Crazy chocolate cake

2011-05-08T23:02:00.000-07:00

Name sounds strange, but after reading the recipe you will say whoever named it, did it right. Very easy to make and in no time and on top of all very yummy. It is a dense cake , very chocolaty and moist. If you want it to be even more chocolaty increase cocoa powder to a full cup.

Ingredients

All -purpose flour 3cups

Sugar 1 ½ cup

Salt 1 ¼ tsp

Baking soda 2 tsp

Unsweetened cocoa powder 3/4 cup

Oil ¾ cup

Distilled white vinegar 2 tbsp

Vanilla extract 2 tsp

Cold water 2 cups

Directions

Sift flour, sugar, salt, soda, and cocoa powder together into a 9 x 13 inch ungreased cake pan.

Pour oil, vanilla and cold water in to flour mixture. Mix well so no lumps are left and no dry flour.

Add vinegar and mix again.

Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, or until tooth pick inserted comes out clean. Enjoy with your favorite frosting or as it is.

Qandhari Naan by Rida Aftab

2011-05-07T23:22:00.000-07:00

Ingredients:

Flour 2 cup
Yeast                      1 tbsp
Sesame seeds    2tbsp
Salt    ½ tsp
Baking Soda           1/2 tsp
Luke warm water

Method:

Dissolve yeast in ½ cup warm water and keep aside.
Add salt and baking soda in flour and sift together.
Add yeast mixture in flour and make dough. Use warm water to knead the dough.
Let dough sit to rise until double in size.
Prepare a baking sheet by greasing slightly with oil or butter.
Divide dough in two portions and give naan shape. Qandhari naan’s are shaped oval and thick from edges. Make impression on naan by pressing with your finger tips. Let these naans rest for about 10 minutes so they increase in size.
Mix some oil and water together, brush naan with this mixture and sprinkle till/sesame seeds over it.
Bake in preheated oven -180 degree Celsius for 8-10 minutes.

Dhuan Dar Aloo Chicken Qorma by chef Rahat

2011-05-04T01:59:00.000-07:00

Another great recipe by chef Rahat, with bit different flavor compare to what we usually make in our homes. She used potatoes with chicken.This was first time i used potatoes in qorma and they went well together.

Ingredients:

Chicken 1 Kg

Onion 4 medium

Potato 2 large

Oil ¾ cup

Ginger garlic paste 1 tbsp

Fennel seeds/Sonaf 1tsp - crushed

Salt per taste

Red chili powder 1tbsp

Yogurt 1 cup

Coriander powder 1 ½ tbsp

Black zeera 1tsp -crush

Green cardamom 6-7

Jaifal jawatri powder ½ tsp

Clove 7 -8

Black pepper 10 -12

Kewara water 1 tbsp optional

Method:

· Heat oil in pan. Add finely sliced onion. Cook onion on low medium heat till golden brown.

· Cut potatoes in wedge shape and add to onion. continue to cook and use splash of water as needed.

· In yogurt add ginger garlic paste, crushed sonaf , crushed black zeera, clove, green cardamom black pepper and sliced ginger. Add some sliced ginger to potatoes as well.

· Add chicken pieces to yogurt mixture and mix well to coat chicken pieces. Take one coal , burn it on stove till its red hot . Take foil and put coal in center of it. Put this in middle of the marinated chicken. Pour some oil on top of coal and immediately cover it, so that smoke remains inside. keep it aside.

· Add coriander powder and red chili powder in potatoes. Keep it cooking till onions are almost mashed up and potatoes are of nice golden brown color.

· Discard coal from chicken and add marinated chicken and yogurt in pan with potatoes.

· Cook this chicken for about 15 – 20 minutes, while stirring occasionally.

· Add kewara water at this point if using, also thrown in some more sliced ginger.

· Add 1 ½ cup hot water and salt, stir it, cover and let it cook on low heat. When chicken is tender and oil surface. Remove from heat and dish out.

· Server hot either with naan or rice.

Chilao - Zeera Rice by chef Rahat

2011-05-03T00:21:00.000-07:00

A very easy and quick recipe, good alternative of boiled rice to go with daal. Especially when boiled rice are banned in your home. BTW chef Rahat served it with chicken qorma in her cooking show.

Ingredients:

Rice                           750 gm
Ginger                        ½ inch piece - finely sliced
Salt    per taste
Oil                       4 tbsp
Clove                    6-7
Zeera                        1 ½ tsp
Black pepper            10-12
Cinnamon                 Small piece

Method:

• Heat oil in pan. Add finely sliced ginger, black pepper, cinnamon stick, clove and zeera.
• Cook for about a minute then add rice and salt. Mix them together.
• Now add hot water and stir. Water should be almost an inch above rice level.
• When water starts to boil, cover and let it cook, stirring occasionally. When water almost dried up, turn heat to low and put rice on dam.
• Remove from dam after 5 -10 minutes. Serve hot.