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*Delicious pak recipes*, g 10, Islamabad (2026)

07/10/2011

What's for breakfast today fans?

07/10/2011

How do you live a long life? ''Take a two-mile walk every morning before breakfast.''”

05/10/2011

CHICKEN with mango sauce

INGREDIENTS

Raw mango puree 3/4 cup
Boneless chicken, cut into ¾ inch cubes 250 grams
Salt to taste
Crushed red chillies 1 teaspoon
Garlic, crushed 2 cloves
Brown sugar 2 tablespoons
Fresh coriander leaves paste 1 tablespoon
Cinnamon powder 1/4 teaspoon
Clove powder 1/4 teaspoon
Butter 1 1/2 tablespoons

METHOD
Add salt, half teaspoon crushed red chillies, half the raw mango puree, garlic, one tablespoon brown sugar, coriander leaf paste, cinnamon power and clove powder to the chicken pieces and mix well. Let them marinate in the refrigerator for two hours. Heat oil in a grill pan. String the chicken pieces onto skewers and place them on the grill pan. Cook, rotating the skewers, till the chicken pieces get cooked and evenly golden. For the sauce, heat butter in a non-stick pan. Add the remaining raw mango puree, salt, remaining crushed red chillies and the remaining brown sugar and mix. Cook till the sugar melts.

Serve the barbecued chicken with the mango sauce

05/10/2011

delicious BREAD PIZZA (REcipe 2)

INGREDIENTS

Bread slices 8
Butter 1 tablespoon
Onions, sliced 2
Green capsicums, sliced 2
Tomatoes, sliced 2
Mushrooms, sliced 8
Salt to taste
Sugar a pinch
Pizza sauce 1/2 cup
Cheese, grated 1/2 cup

METHOD
Heat butter in a pan, add onions and sauté till translucent. Add capsicums, tomatoes, mushrooms, salt and sugar and sauté for three to four minutes.Spread the pizza sauce on each bread slice and place the vegetable mixture over it. Top up with grated cheese and place the slices on a hot tawa and cook till the cheese melts.
Cut into diagonals and serve hot with tomato ketchup.

05/10/2011

ALOO bhara KULCHA

INGREDIENTS

Refined flour (maida) 2 cups
Salt to taste
Soda bicarbonate 1/4 teaspoon
Yogurt 2 tablespoons
Milk 2 tablespoons
Oil 3 tablespoons
Potatoes 2 medium
Onion 1/2 medium
Green chillies 2
Fresh coriander leaves 1/4 bunch
Fresh mint leaves 8-10
anardana 1 teaspoon
Red chilli powder 1/2 tablespoon
Cumin powder 1 tablespoon
kalonji half teaspoon
Butter 2 tablespoons

METHOD
Sieve refined flour with salt and soda bicarbonate. Gradually mix in yogurt and milk. Add sufficient water to make soft and smooth dough. Cover with a wet cloth and rest the dough for ten minutes. Add two tablespoons of oil and knead the dough well. Cover it once again and keep aside for at least an hour. Divide the dough into six to eight equal portions and form them into smooth balls. Wash, boil, cool, peel and grate potatoes. Peel, wash and finely chop onion. Remove stems, wash and finely chop green chillies. Clean, wash and finely chop coriander leaves and mint leaves. Dry roast pomegranate seeds and grind to a coarse powder. Mix potatoes, onion, coriander leaves, mint leaves, green chillies, pomegranate seeds powder, red chilli powder, cumin powder and salt to taste. Divide potato mixture into six to eight equal portions and keep aside. Flatten a portion of dough, place a portion of potato mixture in the centre and fold the dough over to form a ball. Place the stuffed dough on a lightly floured surface and roll gently into a disc of four to five inch diametre. Brush lightly with oil, sprinkle kalonji on the surface and press with your palm. Preheat oven to 220 C. Place kulchas on a greased baking tray and bake in the preheated oven at 220 C for about six to eight minutes. Brush the hot kulchas with butter and serve immediately.

03/10/2011

BESAN KE LADDOO

INGREDIENTS

besan(Gram flour) 4 cups
Cashewnuts 15
Almonds 15
Ghee 1 cup
Green cardamom powder 1 teaspoon
Powdered sugar 2 cups

METHOD

Coarsely grind cashewnuts and almonds and set aside.
Melt ghee in a POT
Add besan and cook on low heat till the besan is fragrant and well done.
This normally takes about fifteen to twenty minutes.
Add cardamom powder, cashewnuts and almonds.
Stir and take it off the beat. Let it cool for a while.
Add the powdered sugar and mix well.
You may use your hands to mix this.
Shape into walnut sized round laddoos

store in an airtight container when completely cooled.

03/10/2011

KAIRI chicken

INGREDIENTS

Chicken, 1 1/2 inch pieces 1 kilogram
Raw mangoes 2 medium
Ginger paste 1/2 tablespoon
Garlic paste 1/2 tablespoon
Salt to taste
Garam masala powder 2 teaspoons
Green chilli paste 1/2 tablespoon
Cloves 4-5
Oil 3 tablespoons
Onion , sliced 2 medium
Turmeric powder 1/4 teaspoon
Red chilli powder 1 1/2 teaspoons
Coriander powder 2 tablespoons
Fresh coriander leaves, chopped 1/2 bunch

METHOD
Peel and cut raw mangoes into small pieces. Puree half of the pieces. In a bowl marinate the chicken with half the ginger paste, half the garlic paste, salt, half the garam masala powder, half the green chilli paste, pureed mango for about an hour. Place a coal over the gas flame and when it is red hot place it in a katori in the centre of the marinated chicken. Place a few cloves over it and pour one tablespoon of oil on it and immediately cover it with a lid. Let it stand for a few minutes. Heat the remaining oil in a kadai, add the sliced onions and sauté till transluscent. Add the remaining ginger paste, garlic paste, green chilli paste and sauté for two minutes. Add marinated chicken, turmeric powder, red chilli powder, coriander powder, remaining garam masala powder and raw mango pieces. Stir so that the masala coats all the chicken pieces evenly. Cook on high heat for a few minutes.
Adjust salt, add chopped coriander leaves and a little water.
Cover and cook till done.

Serve hot.

03/10/2011

GINGER LEMONADE

INGREDIENTS

Ginger, minced 2 tablespoons
Lemon juice 1/4 cup
Sugar 1 cup
Ice cubes as required
Lemon, sliced thinly , for garnish1

METHOD
In a small pan stir together two cups of water with the sugar and ginger. Bring the mixture to a boil, stirring until the sugar is dissolved. Simmer it for three minutes. Strain the syrup through a fine sieve set over a bowl and let it cool. In a jug, combine the cooled syrup, three and a half cups of water and the lemon juice. Stir the lemonade well.

Divide the lemonade among tall glasses filled with ice cubes and garnish each glass with a lemon slice.

03/10/2011

VEGETABLE RAITA

INGREDIENTS

Yogurt 2 cups
Tomato 1 small
Onion 1 small
Carrot 1 small
Cucumber 1 small
Green chillies 2
Fresh coriander leaves 3-4 sprigs
Fresh mint leaves 1-2 sprigs
Cumin seeds 1 teaspoon
Sugar 1 teaspoon
Red chilli powder 1/2 teaspoon
Salt to taste

METHOD
Wash, peel and cut onion, cucumber and carrot finely. Wash and cut tomato finely. Wash and mince green chillies. Clean, wash and chop coriander and mint leaves. Roast and powder the cumin seeds. Beat the yogurt. Mix all the remaining ingredients with the vegetables.

Serve chilled.

03/10/2011

almond milk

INGREDIENTS

Almonds, blanched and roughly chopped 1/4 cup
Milk 4 cups
Green cardamom powder a pinch
Nutmeg powder a pinch
Honey 3-4 tablespoons
Silver warq 1-2 leaves

METHOD
Heat milk in a thick-bottomed vessel and bring to a boil. Reduce heat, add chopped almonds and simmer on low heat for fifteen to twenty minutes. Add green cardamom powder and nutmeg powder and continue to boil for another two minutes. Remove from heat, add honey and stir. Serve warm in individual earthenware glasses, garnished with silver varq

02/10/2011

CHEESY MACARONI

INGREDIENTS

Macaroni 300 grams
cheese, grated 1 cup
Butter 2 tablespoons
Refined flour (maida) 2 tablespoons
Milk 2 cups
Salt to taste
White pepper powder to taste
Fresh parsley, chopped 1 tablespoon

METHOD
Boil macaroni in sufficient water till soft. Drain and refresh under running water. Drain and set aside. Heat butter in a pan. Add maida and sauté lightly, taking care that it does not change colour. Add milk, gradually, stirring continuously so that there are no lumps formed. Add grated cheese and keep stirring. After adding cheese the sauce will thicken further, so add more milk to adjust the consistency. Add salt, white pepper powder and mix. Heat some butter in another pan. Add macaroni. Toss. Strain the sauce into this pan and mix gently. Add some more cheese. At this stage if you want to bake you can do so till the cheese at the top becomes a light golden. Or serve it just like that.

Garnish with parsley and serve hot.

02/10/2011

ALOO TIKKI RECIPE

Ingredients:

3 large boiled aloo (potatoes)
1 tsp salt
1/4th tsp ground black pepper
For Stuffing:
2/3rd cup matar (green peas) cooked or frozen peas defrosted
1/2 tbsp scrapped and minced ginger
1/4th tsp garam masala
1/4th tsp salt or to taste
Red chili powder to taste (optional)
1tsp coarsely ground dry-roasted cumin seeds
Oil for pan-frying.

How to make aloo tiki :

Take the cooked or defrosted peas (matar) and mash them using a spoon or a fork. Add all the stuffing ingredients except oil and mash briefly. Divide the mixture into 10 equal portions and keep aside.
Peel the potatoes and mash them very finely into smooth mashed potatoes. Add salt and pepper and knead until properly mixed.
Divide it into 10 equal portions.
Now wash and dry your hands and rub them with little oil.
Take each portion of potato mixture and make a ball. Now
Taking one at a time, gently flatten each ball into a round patty of about 1/2-inch thick and place a portion of stuffing in the center and fold the edges together very finely so that mixture does not come out.
Now very gently flatten it into a 2-inch patty. Repeat the procedure for all pieces.
Heat 1 tsp. oil in a non-stick pan over a low heat. Slip in the patties, not too many at a time, and pan-fry on both sides till crisp golden brown, adding oil if required, on a very low heat.
Serve aloo tikki hot with mint chutney

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