Re: Aaj kya pakaaya/khaaya
Lusi, can u plz share ur chicken pulao recipe. thx
my simplified recipe for pulao...chicken,keema, lamb/goat, vegetable.
In a pan heat some oil, add sliced onions, when they are golden brown add ginger garlic paste, add salt, dhania powder, blk ilaichi, cinnamon stick(s), cloves, little ilaichi. Stir it for a minute, add chicken, and fry the chicken in that oil until it changes color, now add water and let it cook. Once your yakhni is ready, add rice.
Re: Aaj kya pakaaya/khaaya
Shahi Tukray- Followed Lusi’s recipe!
They were yummm 
Restored attachments:
Re: Aaj kya pakaaya/khaaya
Can I please get a link to Khatti's Chicken Enchiladas recipe?
Re: Aaj kya pakaaya/khaaya
i think i should revisit all the yummy foods in this thread to plan an amazing eid dinner menu!! i refuse to let my mom make it boring 
Here you are!
Chicken Enchiladas (this will make appx 7-8 enchiladas using a 13x9 pyrex pan)
For the enchilada filling:
-boneless chicken or ground beef, whichever you prefer (appx 1 1/4 lbs)
-spanish/mexican rice (you can either used the box mix kind like Rice a Roni/Uncle Bens/Lipton or make your own from scratch
…
I mostly make it with chicken so what I do is slice the boneless chicken cubes into thin slices and then marinate it with a little adrak lasan, salt and lemon or lime juice..let it sit for about 20-30 minutes or so in the fridge (If I’m using ground beef, I’ll just use taco seasoning while browning the meat). Once it’s marinated, i heat a tablespoon of oil in a wok or large skillet and cook the chicken until it’s no longer pink. I then add in the spanish rice mix and cook according to package directions. If you want to make your own rice recipe, add in rinsed rice, chunky style picante sauce/salsa and enough chicken broth or water to cook the rice.
For the sauce:
Pour the entire can of red enchilada sauce in the bottom of your pyrex dish. Take a flour tortilla and spoon the chicken and rice filling down the middle and then roll it up and place it seam side down in the pan. Continue until the dish is full.
Pour the can of salsa verde over the enchiladas. Sprinkle with a little shredded cheese. Thin out some sour cream with a little milk until it’s a looser consistency and drizzle some over the cheese layer. Sprinkle with more shredded cheese and top with chopped green onion.
Bake in 400 degree oven until the cheese is all melted well and the sauce is all bubbling.
I serve with sliced avocados and tortilla chips.
Enjoy!
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Here u go Sajalina!
Re: Aaj kya pakaaya/khaaya
^Thanks a lot, will give it a try soon.
Re: Aaj kya pakaaya/khaaya
@
Re: Aaj kya pakaaya/khaaya
From a dawat I did for a bunch of friends, and then last night I made shrimp scampi with linguine and Khatti’s berry trifle which we loovvveeddddd!
Re: Aaj kya pakaaya/khaaya
^^The food looks really good…:k:
I have the same serving bowls (different color though) like your black & white one in the third picture…
Can you please share the recipe for the shrimp linguine…
Re: Aaj kya pakaaya/khaaya
Berry trifle looks delicious. 
Recipe please
Thanks!
Recipe for the shrimp linguine, i adapted it from an Ina Garten recipe…
1 lb of peeled and deveined shrimp
Linguine pasta
5-6 cloves of garlic, minced
2 Tblspn of butter
2 Tblspn olive oil
1/4 tsp of crushed red pepper flakes
One lemon - juice and zest
Parmesan cheese
Heavy cream or half and half (1/2 to 1/3 cup)
Chopped parsley or coriander
Salt and pepper
Boil the pasta. Melt the butter and olive oil together in a large pan and saure the garlic until it gets fragrant..don’t brown it! Add in the shrimp and season with salt and freshly ground black pepper and the crushed red pepper flakes. Cook until pink and curled up. Take a slottes spoon and remove the shrimp and set aside. Make sure not to over-cook the shrimp.
In the same skillet, add the cream (or half and half) and lower the heat…let it simmer and then season with salt and pepper. Let it simmer until it reduces and thickens a little bit. Add the shrimp back in and add the pasta as well…add lemon juice, lemon zest and a handful of grated Parmesan cheese and toss to combine. Add the parsley/coriander at the end. Done
Recipe please
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It’s handi kebab, my mom’s been making them for year and years and it’s always been a hit. I tried it for the first time and it was amazing!
1lb ground beef
Salt
Crushed red pepper flakes
Red chilli powder
Freshly ground zeera
Freshly ground dhaniya (the seed)
1/2 tspn of garam masala
4 almonds - crush them to a fine powder
2 onions, diced up really really fine
Fresh coriander, minced
1-2 green chillis, minced
1 egg
1 Tblspn of whipped yogurt
1 Tblspn of besan
To make the ‘topping’, you need 2 onions sliced
2 tomatoes, peeled and cubed
2 green chillis sliced and de-seeded
Mix the keema with all the ground up spices, onion, coriander and green chillis. Add the egg and yogurt and besan as ‘binders’ and mix thoroughly. Form the keema into long seekh-kebab shape and deep-fry them. Drop them in the hot oil and don’t touch until they float to the top on their own. Obvs if you want to make this healthier, shallow fry in a pan for good color and then finish in the oven. Line the kebabs in a tray.
In a pan add some oil and once it gets hot, add ur chopped and peeled tomatoes and cook until they begin to mush up. Add the sliced onions with some salt and red chilli powder (just a dash) cook until the onions begin to wilt slightly and add the sliced green chillis as well. Top the kebabs with this mixture and serve.
Re: Aaj kya pakaaya/khaaya
^ I am definitely going to try it soon, thanks for the recipe.
Re: Aaj kya pakaaya/khaaya
Thanks! :)
Recipe for the shrimp linguine, i adapted it from an Ina Garten recipe...
1 lb of peeled and deveined shrimp Linguine pasta 5-6 cloves of garlic, minced 2 Tblspn of butter 2 Tblspn olive oil 1/4 tsp of crushed red pepper flakes One lemon - juice and zest Parmesan cheese Heavy cream or half and half (1/2 to 1/3 cup) Chopped parsley or coriander Salt and pepper
Boil the pasta. Melt the butter and olive oil together in a large pan and saure the garlic until it gets fragrant..don't brown it! Add in the shrimp and season with salt and freshly ground black pepper and the crushed red pepper flakes. Cook until pink and curled up. Take a slottes spoon and remove the shrimp and set aside. Make sure not to over-cook the shrimp. In the same skillet, add the cream (or half and half) and lower the heat...let it simmer and then season with salt and pepper. Let it simmer until it reduces and thickens a little bit. Add the shrimp back in and add the pasta as well...add lemon juice, lemon zest and a handful of grated Parmesan cheese and toss to combine. Add the parsley/coriander at the end. Done :)
Thanks...:)
Re: Aaj kya pakaaya/khaaya
Plz share recipe
Re: Aaj kya pakaaya/khaaya
^ Oooh I was looking for a good chicken malai recipe, please share!
Re: Aaj kya pakaaya/khaaya
@
Re: Aaj kya pakaaya/khaaya
^ Oooh I was looking for a good chicken malai recipe, please share!
Chicken Malai Boti
Ingredients
500gm boneless chicken (cubes)
2 tbsp. thick yoghurt
4 tbsp. fresh cream
2 green chilies
4 tbsp. fresh coriander, chopped with stems
1 tsp. black pepper powder
½ tsp. white pepper powder
½ tsp. red chili powder
pinch of turmeric powder
1 tsp. cumin powder
½ tsp. coriander powder
¼ tsp. garam masala powder
1 tsp. salt or to taste
juice of 1 lemon
1 tsp. garlic paste
1 tsp. ginger paste
2 tbsp. oil/melted butter
1 tsp. corn flour (you can use almond/cashew powder instead)
Instructions
Clean, cut and dry your chicken cubes using kitchen towels. The marinade works best if the chicken is dried thoroughly from any moisture. Add half of the salt, half the lemon juice, half the ginger/garlic pastes and the red chili powder. Mix well and refrigerate for an hour.
Grind the green chilies with the coriander. Do not use any water for grinding; you can use the remaining lemon juice to grind to a paste. Add this paste to all the remaining ingredients. Mix well. Add the marinated chicken into the mixture, combine well and refrigerate again for 4 hours or preferably overnight.
Thread the chicken pieces on skewers (if you're using wooden skewers, remember to soak them for 30 minutes before using to prevent them from burning).
Turn on your oven's grill/broiler to 200 C and grill for about 10-12 minutes per side. Turn the skewers over once they begin to color; keep an eye that the chicken doesn't burn. You can brush them with some melted butter midway through grilling. You can even grill these on a proper charcoal grill.
