Re: Aaj kya pakaaya/khaaya
my MIL makes matar shorba/matar gosht a lot…maybe because my FIL likes it…but my husband thinks it tastes ‘sweet’…
I’m telling you i am stuck with aaloo gosht …
^ Yummy, recipe plz, do u use cutter to shape them, they all are equal in size, great job.
no i dont use the cutter. used my hand.
for the chicken shami kebab it's the same recipe for the beef, shami kebab we all make.
i added pisa anaar dana,shan shami kebab mix(half of it)piyaz,lasan adruk and green chillies.
for the burgers ones i just add three chicken breast in the chopper, add onion, green onion, G.G. soya sauce,sirka,salt, pepper, crushed red chillies,one egg. just chop it finely. now make make flat kebabs and shallow fry them.
we usaully eat them with buns and homemade thousand island dressing.
lusi, did u add anda to them? and i wanna see the kebabs pic again 
Ingredients
- 1 pound chicken breast, boneless, cut in medium sized cubes
- 2 large tomatoes, cut in halves
- 2 cubanelle pepper
- Marinade:
- 1/2 cup plain yogurt
- 1/2 teaspoon cumin
- 1 teaspoon red pepper, powder
- 1/2 teaspoon cayenne pepper
- 1 garlic clove smashed with salt
- 1 teaspoon pomegranate paste
- 2 tablespoons olive oil
Directions
- Marinate the chicken overnight in the fridge in a container with a lid.
- Bring the chicken to room temperature one hour before grilling. Divide up the chicken cubes and place on four skewers.
- Preheat the barbecue or oven).
- Place skewers on rack along with peppers, tomato halves inside up.
- Keep the marinade aside.
- Grill the chicken for about 8 minutes.
- Make sure to turn the skewers so that all sides are cooked equally. Every time you turn the chicken brush with marinade.
- Serve on rice pilaf with lemon wedges, roasted tomatoes and peppers with skin removed.
I've never come across pomegranite paste before, any ideas where to get it, can it be made? Or is there a subsitute?
Plusha - please post your chicken salan recipe. Thanks!
hey diva ive already posted it ....just search thru...it must be a couple of pages bak
Re: Aaj kya pakaaya/khaaya
Shumaisa, these look good! what are they and how did you make them? Thanks!!
Re: Aaj kya pakaaya/khaaya
Adrasteia these look fantastic, so perfect for birthday party! Thanks for sharing!
Thankyou, although next time instead of dusting them with plain icing sugar im going to dust them with silver cake decoration thingies.
Re: Aaj kya pakaaya/khaaya
*Salam-o-alaykum *
wowwwwwwwwwwwww zabrdast thread lo je janab hun main :d aithay daily aaya keoron gi :d aham aham :d
zabrdast forums zabrdast threads :)
Re: Aaj kya pakaaya/khaaya
Gals, thanks so much for the shorbay walay salan ideas. I am not sure how hubs would react to eating shaljam in ramadan but i can always try :D I did make frontier karahi (as funguy posted in a thread) today and kept some liquid in it and he really really enjoyed it.
Re: Aaj kya pakaaya/khaaya
Chicken kunna handi with mithi lassi…yum yumm…ira this kunna can also be made with gosht so may be this dish can also add up to ur salan dishes!
Chicken Biryani ** **Ingredients Chicken - 600 gms (big pieces) 2 Onions - cut into thin slices and deep-fried till crisp 2 Potatoes- cut into long thin fingers and deep fried into potatoes fingers. Basmati Rice - 300 gms Tomatoes - 3-4 nos medium (grated) Onions - 3-4 big ones (grated) Coriander - 1/2 bunch chopped finely Pudina leaves - 1 cup chopped finely Thick curd (little sour) - 1 cup Juice of one Lime Jeera powder - 2 tbsp Dhania powder - 2 tbsp Garam Masala - 2 tbsp Hing - 1 tbsp Haldi - 1 tbsp Black Pepper powder - 2 tbsp Red Chilli powder - 4 tbsp (or as per taste) 4 tbsp -Ginger Garlic paste 2-3 Green Chillies - chopped finely Saffron - few strands (mixed in Salt - as per taste 3-4 tbsp Everest Biryani Masala Whole Garam Masala 4 - Lavang 2 sticks - Dalchini 2-3 - Green Elaichi Javitri 2 - Black Elaichi Tej Patta - 3-4 leaves Method:
- Marinate chicken pieces in lemon juice, curd, salt, Coriander leaves of the bunch, Pudina leaves - 1/4 cup, Jeera powder, Dhania powder, Garam masala, Hing , Haldi, Black pepper powder, Red chili powder, 2 tbsp ginger garlic paste, green chilies chopped finely for at least for 2-3 hrs.
- Heat 4-5 tbsp oil in kadahi and add chicken pieces. Fry on high flame till water evaporates and chicken becomes dry and well fried. Remove only the pieces in a plate.
- Now in the same kadahi add remaining 2 tbsp ginger garlic paste, then add grated onions. When onions change color add grated tomatoes. Fry till oil separates. Add 3-4 tsps Everest Biryani masala. Fry for a few seconds and add chicken pieces fried earlier. Add little water. Cook for few minutes.
- In another kadahi, Heat ghee. Add whole garam masala, fry basmati rice for 5 minutes till it changes colour and add water and a few drops of lime juice. Cook rice till each grain separates. Remove and spread in a plate and let it cool.
- Heat ghee in a vessel (in which all the rice and chicken can fit) add half the chicken piece along with gravy. Add few tsp curd, few chopped coriander, few pudina leaves chopped, potato fingers, fried onions, little ghee.
- Now add half the rice repeat this and let rice be the top most layer. Add f ew tsp ghee on the top most rice layer, fried onions and potato. Cover tightly and cook on indirect flame (place heated tava on the gas and then keep the vessel) for 8-10 min.
- Uncover and serve with chopped onion, lemon wedges, thick curd. Enjoy.
Thanks a lot, Sofia.
Shay sometimes I add anda to them sometimes don’t.
There you go the pictures… 
Re: Aaj kya pakaaya/khaaya
pasta…
looks delicious, can u post the recipe plz.
Plz post the recipe.
pumkin bread,
parmesan chicken with garlic bread
chothay lobia ke chaat to give the desi iftar taste.
Potato
Thanks Lusi, I tries this recipe, it tastes yummy, thanks for the recipe.
