Method Bone the chicken and remove skin. Cut chicken meat into bitesize pieces. In container of electric blender put the onion, garlic and ginger and blend until smooth, adding the lemon juice if more liquid is required. Mix with the ground spices and salt and marinate the chicken in this mixture for at least 2 hours at room temperature, or refrigerate overnight if possible. Thread chicken on bamboo skewers and cook over glowing coals or under a preheated griller until cooked through.
Method 1. To make Masala grind the til, dhania, jeera, mustard, khus khus, 1 tbsp grated coconut, chili powder, haldi garlic and 1 onion to a fine paste. 2. Extract 2 cups milk from the grated coconut. 3. Extract the pulp from the tamarind soaked in 1 cup of water. 4. Heat oil and add the 1 sliced onion and fry till crisp. Put in the masala paste and fry till the oil separates. 5. Now add the fish pieces and fry a little. 6. Pour in the coconut milk and add salt to taste along with the curry patta. 7. Gently simmer till nearly done. Lastly add the tamarind water and again simmer a little. 8. Serve hot, sprinkled with chopped kothmir.
Method 1.Heat oil in a pan and season with mustard seeds. 2. Stir over medium heat until they begin to splutter. 3. Add garlic and ginger and stir for a minute. Add green chilies. Add onions and sauté until brown. Add turmeric powder,curry leaves and tomatoes. Fry for 2-3 minutes. 4. Add the coconut milk. Bring to a boil. 5. Add fish, salt and vinegar. Cover and simmer for a few minutes till the fish is tender. Stir only once or twice and very gently to make sure that the fillets do not break. 6. Taste and adjust the seasoning. Garnish with coriander leaves and serve with Steamed Rice.
Method 1. Cut fish onto cubes, or as traditional cross-section. 2. Roll pieces separately in flour. 3. Heat 2 tbsp. oil. 4. Fry fish till pale golden.Drain and keep aside. 5. Add remaining oil and fry bay leaf, cardamom and cinnamon. 6. Add ginger, onion, chilli powder turmeric and cummin. 7. A little water may be added if it becomes too dry. 8. Fry for a while. 9. Add blended yoghurt/ curd. 10. Simmer on slow fire till oil comes up on top. 11. Add fish with a little water,salt and sugar. 12. Simmer till gravy is thick golden.
Method 1.Chop onions and garlic and sauté in a mixture of oil and butter until golden brown. 2.Add tomatoes and cook for 10 minutes, then add cleaned prawns, salt, pepper, chili powder, sugar and ½ cup of water. 3.Cook till the prawns are pink, add the bay leaves and olives. 4.Serve hot.
Method 1.Chop onions and garlic and sauté in a mixture of oil and butter until golden brown. 2.Add tomatoes and cook for 10 minutes, then add cleaned prawns, salt, pepper, chili powder, sugar and ½ cup of water. 3.Cook till the prawns are pink, add the bay leaves and olives. 4.Serve hot.
QUEEN VICTORIA
Age: 124
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( SWEET AND SPICY SHRIMP ) Ingredients
1/4 cup soy sauce 1/2 teaspoon sesame oil 2 teaspoons sugar 1/2 teaspoon crushed red pepper 2 teaspoons cornstarch 1 tablespoon vegetable oil 1 small onion, cut into 1-inch pieces 1/2 medium green bell pepper, cut into 1-inch pieces 1 medium carrot, thinly sliced (1/2 cup) 3/4 pound uncooked peeled deveined large shrimp, thawed if frozen Hot cooked rice, if desired
Method 1. Stir together soy sauce, sesame oil, sugar, crushed red pepper and cornstarch until cornstarch is dissolved; set aside. 2. Heat oil in 12-inch skillet over medium-high heat. Stir-fry onion, bell pepper and carrot in oil 2 to 3 minutes or until crisp-tender. 3. Stir in soy sauce mixture and shrimp. Stir-fry 3 to 5 minutes, until shrimp are pink and firm and sauce is thickened. Serve over rice.
QUEEN VICTORIA
Age: 124
7561 days old here
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( Tandoori fish ) Ingredients
Fish 800 gms. Ginger 1 cm. piece Cumin seeds 1 tsp. Chili powder ½ tsp. Amchoor 1 tsp. Turmeric powder ½ tsp. Ghee 1 tbsp. Garlic 1 tbsp. Salt to taste Dry mint leaves 1 tsp. Lime juice 1 tsp. A little curd
Method 1. Grind together garlic, ginger, cumin seeds to a smooth paste. Add amchoor, chili powder, salt and Curd/Yogurt. 2. Clean and remove the skin of the fish and cut the fish crosswise into desired size pieces. Sprinkle with lime juice and set aside for 10 minutes. 3. Marinate the fish with the ground paste for 3 hours. 4. Remove the excess marinade, brush the wire mesh with oil and place the fish on it in the preheated tandoor/grill.Cook for 3 to 4 minutes. 5. Turn the fish over and smear with Ghee. Continue cooking for another 3 to 4 minutes until done. Brush the ungreased side with ghee and return to tandoor /grill for another minute.
Method Kofta: Cook shrimp with turmeric powder, mash it to thick paste with salt. Chop one onion and 2 green pepper.Mix this with shrimp and make small balls. Dip in beaten egg, roll in bread crumbs and deep fry to golden koftas, keep it aside. Curry: Chop 2 onions, 2 green pepper. Grind ginger, garlic to a paste. Heat 1 tbsp oil in a pan,add onion, green pepper, ground paste and fry for 5 minutes. Add tomato puree, garam masala, chilly powder followed by coconut extract and salt. Allow it to boil,gradually add the fried koftas in low flame and leave it till the gravy becomes thick.Garnish with chopped cilantro.
QUEEN VICTORIA
Age: 124
7561 days old here
Total Posts: 26285
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Location:
Lahore, Pakistan
( MACHA AMBIL ( FISH ) ) Ingredients
Fish ( Rohu / Catfish/Hilsa) 1 kg. Onion 1 no. Tomatoes 2 nos. Garlic paste 2 tbsps. Ginger paste 2 tbsps. Turmeric powder As required Red chili powder As required Chili 1 no. Lemon juice ½ no. Cumin seeds 2 tbsps. Poppy seeds 2 tbsps. Tamarind paste ¾ tbsp. Molasses ( Jaggery) 150 gms. Panch Phutana As required Sugar ½ tbsp. Garam Masala Powder As required Coriander leaves, chopped As required Mustard Oil As required Water 1 cup Salt To taste
Method 1.Clean, cut and marinate the fish with lemon juice, salt, turmeric and chili powder for about 15-20 minutes. 2.Heat mustard oil in a pan, add the fish pieces, fry till they are just half done and remove and keep aside. 3.Soak the tamarind paste in water and boil the tomatoes and blend into a fine puree. 4.Mix the tamarind water with the tomato puree, turmeric powder, chili powder, molasses, sugar, salt, water and then add this mixture to the pan and simmer for a few minutes 5.Heat little mustard oil, add panch phutana and when it starts crackling add the tomato and tamarind mixture. 6.Grind the onion, chili, cumin seeds, poppy seeds with water to a fine paste, then add the ginger-garlic paste. 7.Heat mustard oil in another pan, add the onion paste, turmeric powder, chili powder and fry till the oil floats on top. 8.Next add the tomato mixture and let it simmer for 5-6 mins, then add the fried fish. 9.Cook till the fish is nicely done, then add the garam masala powder and garnish with coriander leaves. 10.Serve hot with rice.
Method 1.Melt the butter in a sauce pan, add the green onions and cook gently for 5 mins, stirring occasionally until they are soft and translucent. 2.Put the fillet, in one layer on top of the lightly cooked green onions, add the sprig of parsley, then cover with dry white wine and 150 ml water. Season with salt and pepper. Cover and cook for 8 to 10 mins. 3.Remove the fillet without any liquid and carefully roll them up into a curl shape.Strain the liquid into a smaller pan and boil it rapidly until it reduces to 300 ml. 4.Put the chopped coriander leaves and the mustard powder into a blender and blend to a puree. 5.Add the puree to the reduced stock in the pan and turn the heat down to low. 6.Beat the egg yolk with the thick cream and add a little of the hot stock. Blend it well and pour the mixture into the pan. Stir constantly for 3 to 4 mins until the sauce is slightly thickened. Check the seasoning. 7.Pour the sauce over the fillet and serve garnished with coriander leaves
Method 1.Clean, slice, wash and dry the fish nicely. 2.Then apply salt, chili and turmeric powder to the fish slices. 3.Keep the slices aside for an hour or more so that the fish slices absorb the masala. 4.Heat oil in a deep frying pan and deep fry the fish till it is cooked. 5.Serve hot garnished with lemon wedges.
Method 1.Clean, slice, wash and dry the fish nicely. 2.Then apply salt, chili and turmeric powder to the fish slices. 3.Keep the slices aside for an hour or more so that the fish slices absorb the masala. 4.Heat oil in a deep frying pan and deep fry the fish till it is cooked. 5.Serve hot garnished with lemon wedges.
Method 1.Clean, slice, wash and dry the fish nicely. 2.Then apply salt, chili and turmeric powder to the fish slices. 3.Keep the slices aside for an hour or more so that the fish slices absorb the masala. 4.Heat oil in a deep frying pan and deep fry the fish till it is cooked. 5.Serve hot garnished with lemon wedges.
QUEEN VICTORIA
Age: 124
7561 days old here
Total Posts: 26285
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Location:
Lahore, Pakistan
( TALI SIACHCHI ) Ingredients
Serves 4 500 g (1 lb.) firm white fish fillets 3 tablespoons plain flour 3 tablespoons chick pea flour 1 half teaspoons salt 1 teaspoon curry powder half teaspoon ground turmeric oil for frying l egg, well beaten
Method Wash and dry fish fillets. Mix flour, pea flour, salt, curry powder and turmeric together. Heat oil in deep frying pan until smoking hot. Dip fish fillets into beaten egg then lightly coat with the flour mixture. Fry quickly until golden brown on both sides. Drain on absorbent paper and serve immediately with boiled rice, pickles and a vegetable dish.
QUEEN VICTORIA
Age: 124
7561 days old here
Total Posts: 26285
Points: 0
Location:
Lahore, Pakistan
( KASHMIRI FISH CURRY ) Ingredients
Fish 1 kg. Red chili powder 2 tsps. Turmeric powder 2 tsps. Ginger powder 2 tsp. Fennel powder 3 tsps. Cloves 5 nos. Pepper 6 nos. Black cumin ½ tsp. Vari masala 1" piece. Garlic 4 cloves Water 4 cups Mustard oil 250 ml Salt 2 tsps.
Method 1.Clean, wash and cut the fish into medium pieces. 2.Rub salt and turmeric powder on the pieces and keep aside. 3.Heat oil in a kadhai, when sizzling hot fry the fish pieces till brown in colour. 4.Take 4 cups of water in a heavy-bottomed pan and gently put the still warm fried fish pieces into it. 5.Add the turmeric powder, salt, ginger and fennel powders, cloves, pepper, crushed garlic and place the red chili powder right on top. 6.Quickly heat 6 tbsps of oil and pour. 7.Cook on a high heat till the gravy becomes thick and the fish pieces become soft. 8.Before removing from the heat sprinkle the crushed vari and cumin. 9.Serve hot.
QUEEN VICTORIA
Age: 124
7561 days old here
Total Posts: 26285
Points: 0
Location:
Lahore, Pakistan
( KASHMIRI FISH CURRY ) Ingredients
Fish 1 kg. Red chili powder 2 tsps. Turmeric powder 2 tsps. Ginger powder 2 tsp. Fennel powder 3 tsps. Cloves 5 nos. Pepper 6 nos. Black cumin ½ tsp. Vari masala 1" piece. Garlic 4 cloves Water 4 cups Mustard oil 250 ml Salt 2 tsps.
Method 1.Clean, wash and cut the fish into medium pieces. 2.Rub salt and turmeric powder on the pieces and keep aside. 3.Heat oil in a kadhai, when sizzling hot fry the fish pieces till brown in colour. 4.Take 4 cups of water in a heavy-bottomed pan and gently put the still warm fried fish pieces into it. 5.Add the turmeric powder, salt, ginger and fennel powders, cloves, pepper, crushed garlic and place the red chili powder right on top. 6.Quickly heat 6 tbsps of oil and pour. 7.Cook on a high heat till the gravy becomes thick and the fish pieces become soft. 8.Before removing from the heat sprinkle the crushed vari and cumin. 9.Serve hot.
QUEEN VICTORIA
Age: 124
7561 days old here
Total Posts: 26285
Points: 0
Location:
Lahore, Pakistan
larkyun ko cooking main interest hona chahiye na main jo reciepies janti hoon oon k illawa bhi search ker k net say post kerti hoon ....kaafi cook books bhi hain wahan say bhi laiti hoon
QUEEN VICTORIA
Age: 124
7561 days old here
Total Posts: 26285
Points: 0
Location:
Lahore, Pakistan
( Fish Steaks ) Ingredients
Use tuna, jewfish, Spanish mackerel, king fish or any firm fish. Serves 4 750 g ( 1 half lb.) fish steaks 2 cloves garlic 1 half teaspoons salt l teaspoon finely grated fresh ginger half teaspoon ground turmeric half teaspoon ground l black pepper half teaspoon chili powder, optional lemon juice oil for frying fresh coriander leaves to garnish lemon wedges to garnish
Method Wash fish and dry on paper towels. Crush garlic with salt. mix with ginger. turmeric. peppers chili powder and enough lemon juice to make a paste. Rub this well over the fish on both sides, cover and leave for 90 minutes. In a large frying pan heat just enough oil to cover base of pan and when hot put in the fish steaks. Fry on medium heat until cooked on one side, then turn slices carefully with a fish slice and fry other side. Serve on platter garnished with coriander leaves and lemon wedges
Method Wash the fish pieces and pat dry. Dissolve a little salt in vinegar and marinate fish for 20minutes. Remove fish from vinegar, press gently between two paper napkins to remove moisture. In a bowl, mix eggs, ginger, garlic and chilli pastes alongwith ajwain, haldi, chilli powder, zeera powder, besan, maida, salt and coriander. Evenly coat fish pieces with this mixture and leave to marinate for 30minutes.0 Heat oil in Kadhai, fry fish pieces until crisp and golden brown. Drain excess oil, sprinkle chaat masala and serve hot, garnished with lemon wedges.
QUEEN VICTORIA
Age: 124
7561 days old here
Total Posts: 26285
Points: 0
Location:
Lahore, Pakistan
( MALVANI FISH CURRY ) Ingredients
Fish pieces 400 gms. Chopped onion ½ cup Chopped ginger 1 tsp. Tamarind (seedless) 10 gms. Coconut milk ½ cup Fresh grated coconut ¾ cup Dry red chili whole 2 no. Red chili powder 1 tsp. Soaked rice 1 tbsp. Cumin seeds 1 tsp. Coriander seeds 2 tsp. Turmeric powder ½ tsp. Oil 2 tbsp. Salt To taste
Method 1. Apply salt, turmeric powder and red chili powder to the fish pieces and keep aside for 15 minutes. 2. Lightly roast cumin and coriander seeds. Mix with dry red chilies, soaked rice and grated coconut. Grind it to a smooth paste. Soak tamarind in half a cup of hot water. 3. Heat oil in a pan. Add chopped onions and chopped ginger. Cook on a high flame till onions are golden brown. Stir in fish pieces and add 2 cups of water. Bring it to a boil. 4. Stir in coconut and spice paste. 5. Mash tamarind dissolved in water to make a pulp. Strain and add to the gravy. 6. Simmer for 2 minutes and finish with coconut milk. 7. Add fish pieces and cook on a medium flame for 7-8 minutes or till the fish is done.
Method 1.Heat the oil in a pan and cook the garlic and onion until the onion is transparent. 2.Add the tomato puree, sugar, salt and pepper. 3.Bring the sauce to boil and simmer for 5 mins and keep aside. 4.Heat the oil in a pan and fry the cutlets until crisp and golden on both sides. 5.Place the cutlets in an oven proof dish and top it with cheese slice and grill until the cheese has melted. 6.Pour the sauce over and serve hot.
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