Wedding Feast Chicken

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.