Aoa All
Just creating a thread to share my recipes which may be of benefit to anyone. Starting with an arabic dish called Falafil
Chick peas: 250 grams
Baking soda: 1tsp
Coriander leaves: one bunch
Podina leaves: 1 bunch
Green chillies: 4 to 5
ginger garlic paste: 1.5 tsp
Onion Grinded: 1 medium size
Salt: 1tsp or to taste
Baking powder: 1tsp
Method:
Soak Chickpeas with baking soda overnight.
Then grind chickpeas in blender or chopper with minimum water as the blendid mixture should be a hard paste. Put this mixture aside
Then grind podina, corainder, green chillies and onions and add ginger garlic paste to it also.
Then combine both mixtures
Add salt and baking powder and leave it for 15 minutes.
Then fry it on high heat untill the falafil will turn dark brown.
Enjoy with imlee or tomatoe chuttni.
Filling:
Boiled Chicken and finely threaded: 3/4 cup
Salt: to taste
Onion Chopped: 1 small
Green onion chopped: just some of them to add flavour
Soy Sauce: 1 tbsp
White pepper: 1/2 tsp
Red Chilli: 1/2 tsp
Ajwain: 1/4 tsp
Egg: 1 (for brushing on the donuts)
Method:
Firstly luke warm milk and add sugar and yeast to it. Leave this for 10 to 12 minutes in some warm place to let yeast function.
Then take flour in a utensil, add salt, egg and oil to it, and then knead it with the warm milk. You can also use water if milk is not sufficient.
Knead the dough and shape it in a round PAIRA. and leave it for 20 to 25 minutes.
For Chicken filling, fry onion to the extent they get transparent, then add all masala followed by chicken and green onions and let it cook for 7 to 8 minutes until chicken absorbs the taste. You can also add white sauce to it if you want to make it a bit creamy.
After this make small round pairaas out of dough and develop a whole in between to put the filling. To cover the filling you can either cover it with egg or with cheese as you wish. I cover it with egg and then fry it. However you can also bake it, but donuts are usually fried so frying will give good taste.
You can double the ingredients except egg for making more dough
1. Preheat oven to 180°C/160°C fan forced. Grease a pie plate 2. Combine biscuit crumbs and butter in a bowl, mixing well; press into the base and sides of the prepared tin. Refrigerate until firm. 3. Meanwhile, beat together NESTLÉ Sweetened Condensed Milk, egg yolks, lemon zest and lemon juice. Pour onto prepared base of biscuits.
***4. Beat egg whites until soft peaks form; gradually beat in sugar until dissolved. Spoon meringue over filling. Bake 15-20 minutes or until golden. Serve cold.
Roasted Beef
For roasted beef to get it tendered and also not dry, you need to have papaya paste, or if you cant do that you can tenderize it in pressure cooker till 75% done.
For marination:
if beef is 1kg
Yogurt: 6 to 8Tbsp
Garlic ginger paste: 1.5 tsp
Salt: to taste
Black Pepper: 1.5 tsp
Chilli Powder: 2tsp
Coriander powder: 3tsp
Any tikka masala: 2tsp
Lemon Juice: 2 to 3 tbs
Mixed herbs: 3/4 tsp
Pappita paste: 1tbsp
Bhunna Zeera Masala: 1.5 tsp
black cardamon: 1
green cardamon: 3
cinnamon stick: 2 (medium)
Cloves: 8
Black peppers: 10 to 12
Bay leave: 2
Put all the above masala till zeera in yogurt. from Cardamon to bay leaves simmer it on tawa (bhoonify :D). Then crush it in grinder when it cools and add to yogurt. Leave this marination for an hour. The roast it in oven or even you can steam roast it
Beef meat: 350 grams (sliced in thin pieces)
Onion grinded: one small
Ginger Garlic paste: 1.5 tsp
Yogurt: 2.5tbsp
Chilli Powder: 1tsp
Coriander powder: 2tsp
Garam masala: 1.5 tsp
Bihari kabab masala (not necessary): 1.5 tsp
jaifal jalwatri: 1/2 tsp
Raw pappaya paste: 1.5 tbsp
Oil: 3tbsp
Method
Marinate beef with raw papaya paste first for 15 to 20 mins. Then add all ingredients and leave for 2 to 3 hours, best if 3 to 4 hours. Then put on skewers and bake in oven on 220 degrees on 20 to 25 mins. If Electric oven then temperature of 200 would be enough.
Ingredients
Caramel pudding packet: 2
Marie biscuits. 1 and half pack
Coffee: 2tbsp & 1tsp
Sugar: 6tbsp
Powder Milk: 8tbsp
Cream: 2 packs of 300 ml
Cold milk: 2 cups
Method:
1. Take a luke warm water in a small bowl (just 1/4 fills) and dissolve 1 tsp coffee in it. Then in this mixture put marie biscuit one by one and line in a straight Pyrex or marinex dish that is freezer safe. I the water finishes you can again make same mixture.
2. In a blender add cold milk caramel pudding and sugar and blend it.
3. When done add sugar, coffee and powder milk and blend thoroughly.
4. At the end add 1 pack of 300 ml cream in it nd blend. It will make a mixture which would be lightly thickened kind of fluid.
5. Pour it over the biscuits base that was lined and put it in freezer for 3 to 4 hours.
6. Whip the other 300 ml pack of cream and garnish over the dish 30 mins before serving. Put again in freezer after pouring cream.
Qeema: mutton or beef 1kg
Onion: 1 medium thinly sliced
Tomatoes: 3 to 4 medium cubes
tomato paste: 2 tbsp
Ginger garlic paste: 1tsp
Salt: to taste
Chilli Powder: 1tsp
Coriander powder: 1.5 tsp
Turmeric powder: 1/2 tsp
Cloves: 5 to 6
black pepper corns: 8
cinnamon stick: 1 medium
black cardamon: 1
For daam:
Onion: 2 large (thin slices)
green chillies: 2 to 3 (thin slices)
Coriander leaves: 1 bunch
Qasuri methi: 2 tbsp
Coal: 1
Brown onion and add all masalas, ginger garlic paste and then add tomatoes in it. fry it for 2 mins.
then add qeema and fry it. while frying add tomato paste and keep on frying until it smells good. You can add whole green chilli if qeema has some smell.
leave it till qeema gets tendered.
for dam, fry slices of onion until they get transparent (you can do this even before preparing qeema and in same oil can go ahead with the method).
Pour onion, green chilies, coriander leaves and qasuri methi over the qeema. (you can also put tomato diced if you like).
leave it for 5 to 7 minutes.
Heat coal over a flame until it burns.
In qeema place a loaf of bread, over it place the coal and put 1 tbsp of oil on coal. Immediately cover it with lid and leave for 3 to 4 mins.
Chickpeas: 1/2 kg
Baking soda: 1tsp
Onion: 1 medium sliced.
Tomato: 2 medium
ginger garlic paste: 1tsp
Salt: to taste
Red chilli: 1tsp
coriander powder: 2tsp
turmeric powder: 1/4 tsp
garam masala: 1/2 tsp
Method:
1.Soak chick peas with baking soda for 3 to 4 hours. (dont boil)
2. In a pot, brown onion and add all masalas.
3. Now dont drain waer of the soaked chickpeas instead put them in the prepared masala by your hands in a way that the water coming into your hands may go inside the pot. Finish putting the chickpeas in this way.
4. Add tomatoes and leave to be tenderized. Better put in pressure cooker and give 20 mins to tenderize.
5. Open pressure cooker after the given time. Chikkar cholay are ready.
6. Garnish with coriander leaves and garam masala. (they would be brownish in colour and would smell really great insha'Allah)
Marie Biscuits: 1 packet
Milk: 1.5 cup
Cocoa Powder: 1.5 tbsp
butter: 1 tbsp
Sugar: 4 to 6 tbsp (depends upon taste)
Egg: 1
Cream: 300 ml pack
Method
1. Coarsely break marie biscuits into pieces, not very small ones.
2. In a pan add milk and when it would heat add sugar until it dissolves.
3. In a bowl take some milk and dissolve coco powder in it.
4. Put butter in the milk and let it dissolve too
5. Now add coco powder mixture in the heated milk and stir well. At this point you can check sweetness and add sugar if want (i take less sugar so thats why telling you)
6. Now beat the egg and remove the coco milk mixture from heat. Add beaten egg to it slowly with stirring continued, dont add immediately removing from heat but after 3 to 4 mins.
7. After egg is dissovlved put on heat for a while, the texture of mixture will not be very thick. Add 4 tbsp of cream in it and cook for a minute.
8. Now add marie biscuits in it and mix them well.
9. Dish out in some ob-longed or any circular compact bowl and refrigerate for 2 hours.
10. Whip cream and pour over the cake half and hour before serving.
11. Remember to refrigerate again after garnishing with cream
Coriander: 3tbsp
black pepper: 2 tbsp
black cardamon: 3 to 4
green cardamon: 4
zeera: 2tbsp
cinamon stick: 2 medium
cloves: 1tbsp
bay leaf: 1
nutmeg and mace(crush them together 50 50%): 1tsp
saffron: a little (optional)
Very lightly bhoonify all masalas except saffron on tawa, just for 2 mins so that good smell comes. Let it cool down and then blend them by adding saffron also.
why don’t you post pictures of the food too??
