Badam aur Khajoor ke Buscuits

Salads Pasta

Fudge Receipes

Rasberry Mousse

Tandoori Chicken

Zaiqa Dar Machli

Zaiqa dar Machli

Simple Cake in Urdu receipe

Fruit Cake and Chocolate cake in easy urdu receipe :)

cake

cure from vegatable

cure from vegetables

Chatni

lemoo ki chatni

Red onion Raita

Serves 4

Ingredients:

1 tsp. cumin seeds
1 sm Garlic clove
1 sm Green Chilli, seeded
1 lg Red onion
2/3 cup Natural yoghurt
2 tsp. Chopped fresh coriander
Plus extra to garnish
1/2 tsp sugar
salt to taste

Preparation time : 10 minutes

Method:

1. Heat a small frying pan and dry fry the cumin seeds for 1-2 minutes until they release their aroma and begin to pop.
2. Lightly crush or flatten the cumin seeds using the heel of a heavy bladed knife.
3. Finely chop the garlic, green chilli and red onion. Stir into yoghurt with the crushed cumin seeds and chopped coriander.
4. Add sugar and salt to taste. Spoon the raita into a small bowl and chill until ready to serve. Garnish wit extra coriander before serving. Good with rice and nan.

Stuffed ( Bhara hua) Baigan

Cooking time : 30-40 minutes

Serves 4

Ingredients:

8-10 small rounded firm brinjals ( eggplant)
3 medium onions,chopped and roasted
3 tbsp. roasted groundnutes powder coarsely
3 tbsp. grated fresh coconut, roasted
1 tsp. cloves, roasted
2 tsp. red chilli powder, roasted
2 tsp dhania-jeera ( coriander-cumin seed mixture), roasted and powdered
1 small bunch coriander leaves, chopped and roasted
salt to taste
2-3 tbsp. oil
1/2 tsp each mustard and cumin seeds
1/2 cup curds ( plain unflavoured yoghurt)

Method:

1. Wash and  clean brinjals. Make 2 slits to form a cross.
2. Rub them with some curds and salt and set aside.
3. Mix all the roasted masala in the blender with some curd to make a smooth filling. Stuff some of the mixture into each slit of the brinjals.
4. Heat oil in a heavy or non-sticky pan , add the mustard, cumin seeds wait to splutter, slide in the brinjals slowly.
5. Any mixture which is remaining can be now added to cover the vegetable.
6. Add some water.
7. Simmer till the vegetable is tender and done. 

Stuffed Kareila

Cooking time : 30 minutes

Serves 6-8

Ingredients:

1 kg bitter-gourd
1/2 kg minced beef or mutton
3 onions , cut into thin slices
4 cloves of garlic crushed
1 inch piece of garlic crushed
2 tbsp fresh coriander
2-3 fresh green chilly
1 tbsp red chilly powder
2 tsp. salt
oil for deep frying

Method:

1. Peel of the bitter-gourd, make a long cut in it and take out all the seeds.Sprinkle salt in and out of the bitter-gourd and put it aside for at least two hours. Wash the bitter-gourd with plenty of water and rinse them softly.
2. Cook mince meat with one onion, one tomato, garlic, ginger, one tsp red chilly powder and one tsp. salt.
3. Fill the mince meat in each bitter-gourd, sew it with needle and thread. Deep fry them on medium heat until they turn golden.
4. Cook one onion, one tomato, one tsp. chilly powder, one tsp. salt and half cup of water. Cook it over low heat for ten to fifteen minutes or until the onion and tomato gets soft. Mash it with the back of a wooden spoon to make gravy. Add one fourth cup oil in the gravy and cook from three to four minutes.
5. Put the fried bitter-gourd in the gravy and cook for five minutes.
6. Garnish it with tomato, onion , Green chilly and coriander leaves.   

Stuffed Masala Karela

Cooking time : 30 minutes

Serves 3

Ingredients:

4 healthy firm bitter-gourds
1 ping-pong sized ball tamarind
1 ping-pong sized ball jaggery
1 onion finely chopped
1 tomato finely chopped
1/2 tsp. ginger grated
1/2 tsp. ginger crushed
1 stalk curry leaves
1 tsp. red chilli powder
1 tsp. dania powder
1/4 tsp. tumeric powder
1 tbsp. peanuts crushed
1 tsp. black masala powder
salt to taste
1/2 tsp. each mustard and cumin seeds
2 tbsp oil
1 tsp. coriander leaves to garnish
salt for rubbing gourds

Method:

Scrap bitter-gourds lightly. Make vertical slits along each gourd. Remove any ripe seeds. Run salt all over gourds. Keep aside for 1 hour. Mash to pulp, remove and piths and seeds. Keep aside. Wash well in running water. Boil plenty of water, drop in washed gourds. Boil uncovered till gourds are soft but not mushy. Drain and wash well again. Pat dry on kitchen towel.
Mix all dry masalas and salt. Add peanuts, ginger, garlic and mix well. Stuff each gourd with mixture. Cut into 1 inch thick slices.
Heat oil, add curry leaves, seeds and allow to splutter.
Add asafoetida, stir , add onions and stir till transparent.
Soak tamarind and jaggary in 1/2 cup water till soft.
Add tomatoes, stir and add jaggary pulp.
Add gourd slices and a cup water.
Cover and cook till gravy gets thick and oil starts to coze.
Garnish with chopped coriander, serve hot with chappattis. 

Stuffed ( bhari hui) Bhindi

Cooking time: 30-40 minutes

Serves 4

Ingredients:

1 lb Bhendi,washed
1 large onion, sliced finely
1/2 tsp cumin seeds
3 tbsp cooking oil
1 tsp lemon juice

For stuffing:
1 1/2 tsp red chilli powder
1 tsp amchoor
1 tsp cumin seeds
1/2 tsp saunf ( fennel)
2 tsp dhania powder
1 tsp garam masala
1/4 tsp turmeric
salt to taste

Method:

1. Make one slit on each bhindi and set aside.
2. Heat 1 tbsp of the oil and fry the stuffing masala till well browned. Not more than a minute.
3. Stuff each bhindi with this masala and keep the remaining aside.
4. Heat the remaining oil, add the cumin seeds and when they splutter add the sliced onions.
5. When the onions start browning, add the remaining masala and the bhendi pieces.
6. Sprinkle some water and salt and cook covered on a low flame for 30 minutes.
7. Keep turning occassionally.
8. When the bhendi is done, take off the stovetop and sprinkle the lemon juice. Mix well. Serve hot with chapati /rice and dal.

Sweet and sour Tarmarind Sauce

Cooking time: 25-30 minutes

Serves: 4

Ingredients:

 6 tablespoon tamarind extract
1/2 teaspoon salt
2 tablespoon sugar
2 tablespoon chilli powder
1/2 teaspoon garam masala powder
1/2 teaspoon coriander powder
1/2 cup plain water
5 cleaned and finely chopped mint leaves

Method :

1. Keep a small frying pan on medium heat.
2. Add water and tamarind extract and boil until the raw smell is gone.
3. Add all other ingredients and slowly cook the mixture on low heat until it is thick.
4. Keep stirring during this process.
5. Remove from heat, let cool and garnish with finely mint leaves.

Lentil

Ingredient:

1 cup Red daal
4 cup water
1/4 teaspoon turmeric
2 cup crushed tomatoes
1 1/2 teaspoon cumin
2 teaspoon Ground coriander
1/2 teaspoon cayenne pepper
1 teaspoon minced onion
1 teaspoon minced garlic
salt to taste
1 tablespoon lemon juice
1 tablespoon vegetable oil
1 teaspoon black mustard seeds
2 tablespoon chopped fresh coriander

Serves 6-8

Method:

wash lentils thoroughly. Place in a pot with 3 cups water and turmeric. Cook, partially covered, until very tender, about 30 minutes. Combine lentils and 1 cup water in a deep pot. Whisk to crush some of the lentils. Add the tomatoes, cumin, ground coriander, cayenne, onion , garlic and salt and bring it to a boil. Lower heat and cook,partially covered, 10 minutes. Add lemon juice. Heat oil in a small skillet until hot. Add mustard seeds and cover so the seeds do not fly out of the pan. When they stop spattering,mix into soup. Stir in fresh coriander.

Tomato Bhurta

Cooking time: 15 minutes

Serves 2

Ingredients:

Tomatoes 5 nos medium size, chopped
Green chillies 2 nos chopped
Onions 1 no finely chopped
Garlic 2 flakes chopped
Garam masala powder 1 tspn
Split black gram 1 tspn
Mustard seeds 1 tspn
Refined oil 1 and 1/2 tablespoon
Coriander leaves 1 tablespoon chopped
Salt use as required

Method:

1. Bake the tomatoes in an oven till then skin become wrinkled. ( do not blacken the tomatoes)
2. Remove from the oven. Peel the skin of the tomatoes and chop the tomatoes roughly.
3. Heat oil in a pan. Add the mustard seeds.
4. When they crackle add the finely chopped garlic and the gram. Fry for a few seconds over a medium flame.
5. Add the chopped green chillies, garam masala powder, onions and the tomatoes and fry for 3 minutes over a medium flame stirring continuously. Remove from the flame.
6. Serve hot garnished with the chopped coriander leaves.

Tomato Fish

Cooking time : 25 minutes

Serves : 2-3

Ingredients:
fish - 250 gms
tomatoes - 2 large ( pureed / churned in mixer)
cloves garlic - 4-5 large chopped fine or crushed
dalchini- 1 piece ( cinnamon)
tej patta - 1 ( bay leaf)
salt - 1/2 tsp
red chilli powder - 1/2 tsp
garam masala powder - 1/2 tsp
sugar - 1/4 tsp
tomato sauce - 2 tsp
oil - 1 tsp
a pinch of red colour

Garnishing:
some fresh chopped dhania and a few thin onion slices.

Method:

1. In a nonstick pan,heat oil. Add garlic, fry for 1 minute.
2. Add fish and fry cook for 1-2 minutes.
3. Add tomato puree and all other seasonings. Mix well.
4. Cover lower heat and cook for 5-7 minutes or till fish is well done. Take out in a serving dish.
5. Decorate with fresh dhania, onion slices and serve hot.

Note: 

Chicken, prawns can also be made in this way. 

Tomato Saar

Cooking time : 20 minutes

Serves : 4

Ingredients:

1 cup of grated cocount
6 cloves of garlic
1 tspn of cumin seeds
3-4 green chillies
1/4 cup coriander leaves
5-6 large sized ripe tomatoes
2-3 tablespoon sugar
salt to taste
1/2 tablespoon of red chilli powder
2 tablespoon of ghee
1 tablespoon of mustard seeds
A pinch of asafoetida
8-10 curry leaves

Method:

1. Make a paste of grated coconut,garlic cloves and cumin seeds. Slit green chillies into two
2. Chop the coriander leaves
3. Wash,chop tomatoes roughly and add salt and red chilli powder.
4. Transfer it to a pan and add three cups of water and bring it to a boil.
5. Simmer for fifteen minutes and puree when it is a little cool.
6. Heat ghee in a pan and add mustard seeds, asafoetida and curry leaves.
7. And pureed tomatoes and slit green chillies and bring it to a boil and add sugar.
8. Add coconut and spice paste. Cook on a low heat for ten minutes. Correct seasoning. Serve hot, garnished with chopped coriander leaves.

Tuna Ka Salan

Serves 2

Ingredients:

1 1/2 tbsps vegetable oil
2 ozs onion -- cut into half rings
1 clove garlic -- very finely chopped
1 tsp curry powder
1 6 oz can good quality oil packed tuna, undrained
1 fresh hot green chilli -- cut into fine rounds
1 1/2'' piece fresh ginger root, peeled -- julienned
3 tbsps coriander leaves -- chopped
salt and pepper -- to taste

Preparation time : 10 min

Method :

1. Put oil in non stick frying pan and set over medium-high heat
2. When hot,put in onion and garlic. Stir-fry until onion turns brown at edges.
3. Add curry powder; mix. Add tuna; mix well. Turn heat to low and add green chilli, ginger and coriander; mix. Check for seasoning; mix and turn off heat.
4. Serve hot or cold. As a sandwich filling, puff pastry filling, pasta salad.

Vada Curry

Cooking time: 30 minutes

Serves: 6

Ingredients:

1 cup daal channa ( gram lentils)
2 tablespoon coriander, fresh chopped
2 whole green chilli, finely chopped
For deep frying oil
2 medium onion sliced
1 teaspoon Sarson ( black mustard seeds)
15 kari pata ( curry leaves)
1 teaspoon ginger paste
1 teaspoon garlic paste
2 tablespoon besan ( gramflour)
1 teaspoon coriander powder
1 teaspoon red chilli powder
1/2 teaspoon garam masala

Method:

1. Wash the channa daal and soak for 15 minutes
2. Drain water and grind coarsely, add salt, hara dhania and hari mirch.
3. Heat oil in a kadhai, fry spoons -full of the channa daal paste to make small vaadey. Fry until golden, drain excess oil and keep aside.
4. Reheat 3 tablespoon oil in another pan, add onion and fry until golden, add urad daal, sarson and kari patta. Fry for 2-3 minutes.
5. Mix in ginger and garlic pastes and fry further for 2-3 minutes.
6. Add tomatoes, salt , dhania powder, chilli powder and garam masala and fry until the oil seperates.
7. Stir in besan-water and bring to a boil. Add the vadey, mix well, cover the pan and leave to simmer for 5 minutes.
8. Serve hot, accompanied Lemon rice/Dosa. 

Vegetable Egg Quickly

Cooking Time : 25 minutes

Serves 4

Ingredients:

2 Eggs
1/2 cup Maida
1/2 teaspoon Baking powder
1 Large onion ( finely chopped)
sprig of coriander
1-2 Green chilli finely chopped
1/2 cup Mixed vegetables ( chopped carrots, beans, peas and cauliflower)
1 small cube Grated cheese ( optional)
1/2 cup Precooked keema or shredded chicken ( optional)
Butter or oil to fry
salt to taste

Method:

1. Sift the maida and baking powder and salt.
2. Beat the eggs well, add maida . Mix well.
3. Add chopped onions, green chillies and coriander leaves. Mix well.
4. Heat butter or oil in a frying pan. Pour half the egg maida batter. Top it with the precooked vegetables and keema or shredded chicken and grated cheese. Pour the rest of the batter over this. Cover and cook on low flame.
5. When the batter has risen , toss the omelet so that the other side gets done. Wait till both sides are golden brown.
6. To check whether it is properly cooked, cut with a knife and check if batter is sticking to knife. Serve hot with tomato sauce or ketchup.

Vegatable and Yoghurt Kadhi

Serving: 6
Preparation Time: 35 minutes

Ingredients:

Mixed vegetables : 3 cups
Fresh curds : 3 cups
Gram flour: 3 level tablespoon
Mustard seeds : 1 teaspoon
Cumin seeds : 1 teaspoon
Onion: 1
Chilli Powder: 1 teaspoon
Turmeric powder: 1/4 teaspoon
Coriander-cumin seed powder: 1/4 teaspoon
Coriander: 2 tablespoon
Ghee: 1 tablespoon
Salt: to taste

The Steps:

Pre-Preparation:

Boil the vegetables.
Chop the onion and coriander.

Preparation:

1. You can take carrots, French beans, cauliflower, green peas as the mixed vegetables.
2. Mix the curds and gram flour with 3 cups of water and beat well.
3. Heat the ghee and fry the mustard and cumin seeds until they begin to crackle.
4. Add the onion and fry for 1 minute. Add the chilli powder , turmeric powder and coriander-cumin seeds powder and fry for 30 seconds.
5. Add the vegetables and salt and cook for 3 minutes.
6. Top with coriander leaves and serve hot.

Calories: 128 per serving.

Suggested Accompaniments:

Rice

Left - over Ideas:

Add onion pakoras to create a different kadhi.

Vegatable Foodath

Cooking Time : 30 minutes

Serves:5

Ingredients:

1 small cauliflower
1 cup French beans,finely chopped
2 small brinjals, chopped to chunks
3 medium potatoes, chopped
1/2 cup green peas shelled
2 onions, chopped vertical slices
1 ginger
2 green chillies
2 tbsp. coriander leaves finely chopped
1 tsp bottle masala ( refer recipe)
1 cup coconut milk ( refer recipe)
 salt to taste
1 tsp black pepper powder
2 tsp lemon juice
3 tbsp oil

Method:

Place chopped brinjal in salted water till used.
Grind together ginger and chillies.
Heat the oil in a pan, add onions , fry till golden.
Add ginger-chilli paste and fry for a minute.
Add bottle masala and stir for 1 minute.
Add vegetable ( except brinjal) and salt and 1 1/2 cup water.
Cook till the vegetables are 3/4th done, add brinjal
Cook for 3-4 minutes more.
Add coconut milk and pepper powder.
Simmer till vegetables are completely cooked.
Add lemon juice, stir and adjust salt and seasoning.
Garnish with chopped coriander leaves
Serve hot with rice or roti.

Vegetables with Almonds

Serving: 6-8
Preparation Time: 30 minutes

Ingredients:

Green peas: 150 gms
Onions: 3
Carrots: 2
Cucumbers: 3
Ridge gourds: 2
Almonds: 1/2 cup
Cornflour: 2 tb
Sugar: 1/2 ts
Refined oil : 4 ts
Oil : For deep frying
Salt: to taste
Green chillies in vinegar
Chilli sauce: To serve

The Steps:

Pre-Preparation:

1. Put the almonds in hot water for 15 minutes
2. Remove the skins
3. Deep fry in oil.
4. Slice the onions
5. Cut all the vegatables ( except the green peas) into cubes.

Preparation:

1. Cook the vegatables on a high flame for 3 to 4 minutes.
2. Mix the cornflour in 1 1/2 cups of cold water and add to the vegetables.
3. Add the sugar, almonds and salt and cook for 3 minutes
4. Serve hot with chillies in vinegar and chilli sauce.

Calories:  125 per serving

Suggested  Accompaniments:

Fried rice.

Left over Ideas:

for a variation, add manchurian balls to the gravy.

Veggie Curry

Ingredients:

2 t Ghee
1 c chopped onion
4 ea Garlic cloves
4 oz Can mild chillies drained chop
1 t Grated ginger,salt, cumin
1 t Coriander, dry mustard
1/2 t Turmeric,nutmeg,cinnamon
2 ea Potatoes,peeled and diced
3 c Bite sized cauliflower
2 ea Large carrots
3 t Chopped fresh cilantro
2 c String beans, 1 in. pieces
1 c Plain low fat yoghurt

Serves 8

Method:

Heat ghee in karhai/wok. Add onion saute until translucent. Add garlic continue until onion golden. Add tomatoes, chillies , ginger , salt and spices. Bring to a simmer, then stir in potatoes, cauliflower, and carrots. Cover and simmer over medium-low heat for 10 minutes, stirring occasionally , then stir in the cilantro. Simmer for another 20 minutes over low heat, until vegetables and tender but firm. While cooking, there should be enough liquid to form a sauce; If needed add additional water, but not so much that becomes soupy. Steam string beans separately until bright green and crisp tender. Stir into vegetable mixture. Remove from heat and stir in yoghurt. Serve at once.

Zeera Murgh

Ingredients:

2 kg Chicken thigh
Cutlets or breasts, whole or in fine strips ( 4.5 lb)
Juice of 2 Lemons
1 teaspoon Salt
2 teaspoon Cayenne
3 oz Flour
6 oz Butter
2 Onions, finely sliced
2 clove Garlic, crushed
2 1/2 Inch piece root ginger, finely chopped
2 teaspoon Cumin Seeds
500 ml Yoghurt * ( 1 Pint)
150 ml Fresh cream * ( or equal quantity of sour light cream ( 1/2 cup)
1 can Coconut cream ( if mixture seems too dry through prolonged cooking)
Thinly pared rind of  1 lemon, in 1 piece ( :) if you can achieve this you are truly exceptional)

Preparation Time : 20 Min

Method:

1. Place chicken on a large plate and rub over with lemon juice. Set aside for at least 20 minutes, then pat dry with kitchen paper.
2. Mix Salt, cayenne and flour on a plate and dredge chicken pieces, shaking off excess.
3. Melt butter in pan, add the chicken and fry until browned. Add onions, garlic, ginger and cumin seeds and fry until golden brown.
4. Stir in yoghurt, cream and lemon rind. Return chicken to mixture and mix until all chicken is well coated. 
5. Bring to the boil, reduce the heat to low, and simmer for 1 hour or until chicken is cooked.
6. Uncover the pan for the last 20 minutes, to allow  sauce to reduce.
7. Discard lemon rind ( if you can find it) before serving.

I found that the mixture was too dry for the quantity of chicken; so I used additional yoghurt/ sour cream and the coconut cream to get the consistency I liked.