Karachi Fish Kabab

Ingredients:

· ½ Kg minced Fish
· 2 tbsp Curd
· 1 Egg
· 2 tbsp Baisan
· 1 tsp Zeera powder
· 1 tsp Garlic Paste
· 1 ½ tsp salt
· 1 tbsp Red Chili Powder
· 1 tsp Black Pepper powder
· 1 tsp Garam Masala powder

Method:

· Fry the mince fish in a little oil, grind all masalas and mix them thoroughly in the fish.
· Now add the curd and baisan mixture in the fish and make small balls like koftas (meat balls).
· Dip in the egg mixture and fry it.
· Serve with garlic chutney,chips and salads.

Sarso Ka Saag

Ingredients:

· ½ Kg Sarso ka Saag
· 6 Green Chilies
· 1tsp Salt
· ½ tsp Garlic
· ½ cup Water
· 1 tbsp Cornflour
· 2 tbsp Ghee
· 1 Onion
· Sliced Ginger
· 4 cloves Garlic
· Butter

Method:

· Boil Saag with green chilies. salt, garlic water, and cook until done.
· Blend it to a puree, add corn flour and mix it.
· Heat the ghee, add the onion, ginger and garlic and fry.
· Add pureed green while stirring constantly.
· Put in a serving dish and serve with some butter on the top.

Enjoy your Sarso ka Saag with Roti.

Murgh Makhani (Butter Chicken with Gravy and Baby Naan)

Ingredients:

· Chicken Pieces (made in tandoori masala paste)
· Puree of 7-8 Tomatoes
· 5-6 tbsp Butter
· 2 tbsp Ginger
· Pinch of Fenugreek
· Few Leaves of Coriander
· Cooking Oil

Method:

· Chicken pieces marinated in tandoori masala paste and marinated over night.
· After that, bake them in a tandoor or an oven.
· Make a sauce from tomato puree and butter and then flavor it with fenugreek and coriander leaves.
· Put the baked chicken in it and cook for about 5-10 minutes.
· Garnish with sliced ginger and green chili and serve hot with baby naan.
· Enjoy your murgh makhani.

Lahori Chicken Tikka

Ingredients:

· 1 kg chicken (cut into 4 pieces)
· 1 medium onion
· 2 medium lemon
· 2 tbsp oil or ghee
· 1 tsp coriander powder
· 2 tbsp ginger and garlic
· Few drops of orange food color
· ½ cup Curd
· 1 tsp Papaya
· ½ tsp Salt

Method:

· Take chicken and marinate it with papaya, lemon and salt for about 15 minutes.
· Chop the onions, garlic and ginger together in a mixture.
· Then add this in curd, also add all the ingredients plus the food color.
· Take out the chicken tikka from the lemon juice and then marinate into the cured for about 3-4 hours.
· Grill it on skewers in the over or on a charcoal flame.
· Service with fresh salad and mint raita.

Easy Recipe of Pathani Gosht

Preparation Time: 1 hour

Ingredients:

· 1-1/2 kg Mutton

· 200 grams oil

· 2 tsp salt

· 3 tbsp Ground Black Pepper

· 1-1/2 cups water

Method:

· Put all the above mentioned ingredients together and cook over a low flame uuntil meat is tender and water has dried up.

· Serve with Naan or Peshawari Roti with fresh salad.

Curied Pasta and Radish Salad

Ingredients:

· 3 cups (250 grams) shell pasta

· 4 green shallots, chopped

· 10 radishes sliced

· Curried Mayonnaise

· ½ cup (375 ml) Mayonnaise

· 1 tbsp Oil

· 1 tbsp Curry Powder

· 1 tbsp seeded Mustard

· 2 tbsp Milk


Method:

For Curried Mayonnaise

· Heat oil in pan, add curry powder and cook stirring until fragrant. Let it cook and combine curry mixture with remaining ingredients in a bowl and mix well.

· Add pasta to a large pan of boiling water until tender. Put under cold water and then drain well.

· Combine pasta, shallots and radishes in bowl and add curried mayonnaise and mix well.

· Serve in a nice dish and enjoy Curied Pasta and Radish Salad.

Suggestions for an Unforgettable and Grand Christmas Meal

All across our vast globe people will be celebrating Christmas this December 25th. No matter where you live, the Christmas meal is sure to be an integral part of the day. This feast is something that both young and old look forward to and savors the thought of. This is probably because this is the one feast of the year where certain treats and delicacies are bound to be on the table, almost expected, and they usually have to do with certain cultural and seasonal customs.

While there are many similarities through out the world with the traditional Christmas dinner, there are also differences abound, some subtle, some vast. For example, In Italy and other parts of the Mediterranean, fish is the choice of main dish and it is eaten on Christmas Eve. This is most likely because a vast majority of the population is practicing Catholics. In Germany they too have their main feast on Christmas Eve. It is a lavish and enormously opulent meal with the main dish usually being goose. Red cabbage is also served as a side dish and is massively enjoyed. For another instance of the differences in the Christmas menu, look to the South American and bordering countries. They all seem to add panache with spicy and stimulating cuisine. Mexico does this as well.

Similarities with the Christmas dinner menus are abound with only faint differences in the approach. Great Britain’s menu parallels what is served in the United States. The one big divergence is that they simply must have Brussels sprouts on the bill of fare. They also employ the use of Christmas crackers. For those who have never celebrated a traditional British Christmas, a cracker is a tube filled with a joke, a paper hat and a small trinket. Two people each grab an end and pull. This results in a popping or “cracking” sound. The winner is the person left with the longest end of the cracker; they then get to claim the prizes which were inside.

No matter where in the world you will be celebrating and feasting on Christmas, remember the underlying message is about love. When preparing your meal, don’t put unrealistic expectations on yourself and keep it simple. You can add new dishes, keep traditional ones or change your menu all together. Maybe your favorite foods derive from the Far East. Don’t be afraid to make those choices become your new venue on this festive occasion.

The most important thing to remember is to take pleasure in the cooking of the meal. It should be a pleasant and enjoyable experience. It is a labor of love. Include family and friends in the preparations. This is a great “family-time” moment. While preparing the dinner together you may be amazed at the conversations that can come from this time spent together. You also can take this opportunity to develop closer bonds with certain family and friends. No matter what you choose to do, have a good sit down meal together, enjoy the moment and cherish the time spent with the people you love.

Sajji (Grilled Lamb)

Preparation Time: 3 hours

Marination Time: 6 hours minimum

Ingredients:

· 8 kg Lamb full

· 2 tbsp Vinegar

· 3 Tbsp Salt

· ½ cup Lemon Juice

· 500 gram Papaya Ripe

Method:

· Peel the ripe papaya and mix all the other ingredients together to make a paste.

· Put them evenly on the lamb. (whole lamb can also be used). Leave it overnight or for at least 6 hours in the fridge.

· After that, grill the lamb on charcoal till tender and then serve.

Pakistani Chicken Karahi

Preparation time: 1 hour and 30 minutes

Ingredients:

· 1-1/2 kg chicken cut into parts

· 300 gram Tomato, raw and diced

· 300 gram Yogurt

· 1 piece (4” diam) Ginger root

· 10 medium garlic clove , crushed

· 3 tsp salt

· 250 grams oil

Method:

· Heat oil in a karahi (wok).

· Put in chicken and cook it for 5 minutes.

· Add all the ingredients except yogurt and cook for 20 minutes.

· Put in the whipped yogurt and cook until meat is tender and the oil comes to surface.

· Before serving, garnish with fresh coriander leaves and whole green chilies.

· Serve with naan (pita bread) or roti.

KIDNEY LIVER MASALA

Preparation Time:20mins

Marination Time:20 mins

Cooking Time:30 mins

Serves Persons: 10 to 14


Ingredients:

a. liver ¼ kg

b. kidneys 2

c. oil ½ cup

d. green chillies

e. corriander leaves

f. ginger paste 1 tsp

g. garlic paste 1tsp

h. curd 2 tsp

j. tomatoes chopped 1 large

k. all spices powder powder 1 tsp

k. salt 1 tsp

l. turmeric powder ¼ tsp

m. red chilli powder 2 tsp


METHOD:

Fry the above masala,add liver and kidneys and fry.Next add curd, tomatoes and cook on a low flame.When it gets tender then sprinkle green chillies and corriander.Enjoy some good Kidney Liver Masala

Resham Kebab

Preparation Time:15mins

Marination Time:30 mins

Cooking Time:20 mins

Serves Persons: 12 to 15


Ingredients:

a.Mince meat 1kg (grind out twice in mincer and do not wash)

b. Salt 1.5 tsp heaped

c. Chilli Powder2tsp heaped.

d. Ghee or cooking oil 2 serving spoons.

e. Onion brown I tbsp grinded

f. Onion raw 1tbsp grinded

g. Garam masala 2 tsp

h. Ginger Garlic paste 1 tbsp heaped

i. Green Chillies 6-8 chopped

j. Corriander leaves chopped ½ bunch

k. papaya paste 1 tsp heaped

l. Egg ½

Method:

Marinate the mince with all the ingredients and knead well.Leave aside for ½ hour. Then put them on skewers and barbecue on coal or bake in oven. Serve hot with naan and chutney and salad.

The Healthy Side of Christmas Dinner

Christmas dinner isn't just a great custom, it's full of nutrition and it is actually good for you. So don't feel blameworthy, get wedged in!

Turkey

Your traditional Christmas turkey is logically low in fat, so you are off to a fine start if you have selected this for the big day. Take away the skin if you want to be healthier as it contains most of the fat and you will put away around forty calories per serving. Turkey is one of the good sources of lysine, which can help stop hideous cold sores and it also contains zinc, vitamin B and potassium, which keeps the cholesterol down, regulates blood pressure and boosts the immune system. The greatest news is that it contains selenium, which could help you protect against cancer.

Cranberry sauce

Cranberries are full of antioxidants and cures urinary tract infections like cystitis. They are also rich in vitamin C, which protects the cells, keeps them fit and helps the body take up iron and vitamin D, which regulates the quantity of phosphate and calcium in the body to keep bones and teeth healthy. If you are diagnosed with high blood pressure, cranberries can be great because they contain potassium which helps reduce it. Other health reimbursements include preventing dental plaque, stomach ulcers , heart disease and some types of cancers, so there is no reason not to refill again.

Vegetables

The traditional Christmas turkey is usually bordered by loads of different vegetables, all of which will add up towards your five a day, so Christmas day is in fact the easiest day of the year to get all important vegetables for the day.

Brussels sprouts: Christmas is most likely the only time of year that everyone eats Brussels sprouts. They are loaded in vitamin C, which boosts the immune system, helps improve vision and keeps skin well - ideal if you want to shun a cold and look good for a New Year's Eve party. They are very rich in fiber, which keeps your digestive tract working efficiently and if you consume nine sprouts, you will have half of your daily dose of folic acid which your body wants to form healthy red blood cells. If you have been overdoing on it preparing for Christmas, these sprouts contain compounds that are great for detoxifying the body and also helps to protect the body against cancer.

Carrots: put in some carrots to your meal on the big Christmas day as they are rich in beta-carotene, which converts into vitamin A inside the body. Vitamin A is wanted for healthy skin, fighting illnesses and diseases by boosting the immune system and it helps to protect your vision, especially the night vision. Carrots also have antioxidant compounds that help defend against cardiovascular disease.

Peas: Do you know that peas are excellent for your bones? They contain a vitamin called K1, which is necessary for bone health. They're also a good source of folic acid, required to make healthy red blood cells and vitamin E, which helps to protect cell membranes by acting as an antioxidant. Iron makes red blood cells and zinc, which also helps in the healing process of wounds.

Potatoes: It is hard to believe, but potatoes really contain more vitamin C than a glass of orange juice. The body wants vitamin C to defend cells and keep them fit, lowers cholesterol and fights against allergies and asthma. Scientists have also discovered that potatoes have a compound that can help in lowering blood pressure.

Christmas pudding

Before you turn down a serving of Christmas pudding, keep in mind that the dried fruit in it has lots of potassium which every nerve and cell in your body needs to work properly. It is also a great source of fiber which helps the digestive system. Add a big blob of custard and you will also be adding up calcium which is excellent for strengthening bones and teeth.

Other Christmas food

If you have decided not to put a Satsuma at the bottom of your kid’s Christmas stockings, then change your mind! They are loaded with vitamin C, which will increase their immune system and assist them fight off the colds and viruses around at the end of the year. Do not disregard the Christmas chestnuts that are around either. They're the only nut that's really low in fat and one can enjoy them guilt-free!

Carrot Sweet Preserve (Gajar ka Murabba)

Preparation Time: 20 minutes

Cooking Time: 40 minutes

Serves 8-10 persons

Ingredients:

1.)½ kg Carrots

2.)½ kg Sugar

3.)2 Cups of Water

4.)1 tbsp Lemon Juice


Method:

1.)Skin the carrots and boil them.

2.)Drain the carrots.

3.)After that, cook a thick mixture of sugar and water on the stove in a pan.

4.)Add the carrots in the mixture.

5.)Cook for 15 minutes and add the lemon juice in between.

Remove from the fire and either serve hot or store in the fridge. This tasty as well as nutritious sweet can last for about a week in the fridge.

Traditional Christmas Spicy Turkey Masala Recipe

Christmas dinner is always special for everyone. Whether you are cooking a family meal or hosting a big party, you can always make this mouth-watering dish to spice up your dinner table and be the star of the night. Although the preparation time may seem a lot, the results will be rewarding.

Preparation Time: 2 Hours
Cooking Time: 20 minutes
Serves : 10-12 persons

Ingredients:

1 ½ lb large boneless turkey meat pieces
1 ½ tbsp Papaya
1 tsp Salt
1 ½ tsp Red Chilies
2 tbsp Lemon Juice
1/2 cup Beaten Curd/Yogurt
1 tsp Ginger Paste
1 tsp Garlic Paste
1 ½ tsp Garam Masala
1 tsp Black Pepper
1 ½ tsp Roasted and Grinded Black Cumin
1 Grinded Onion

Method:

1.)Mix the curd, lemon juice and all the above ingredients and marinate the turkey meat for at least 2 hours.

2.)Heat 2 tbsp of oil and stir fry the meat.

3.)Cover and let it simmer till tender and dry.

4.)Keep on a very low flame at the end for 5-10 minutes.

5.)Garnish with chopped coriander and diced ginger.

6.)Serve hot with naan (pita bread), salad and mint chutney.

Gajar Ka Halwa (Traditional Pakistani Carrot Sweet)

Preparation Time: 20 minutes

Cooking Time: 40 minutes

Serves 12-14 persons

Ingredients:

1 kg Carrots

¼ kg Sugar

¼ kg Ghee or Oil

4-6 Green Cardamoms

¼ kg Khoya (Dried Milk)

1 tbsp Pistachio

1tbsp Almonds (julienne cut)

Method:

Peal and crush the carrots and boil them for 5 minutes only.

Drain the extra water out of the carrots.

Heat the ghee or oil in a wide pan and put green cardamom in it.

Add the boiled carrots and stir well for 15 minutes.

After that, add the sugar and stir well for about 15 to 20 minutes till all the water dries off.

Add the khoya or dried milk and mix it well and remove from the fire.

Decorate with pistachios, almonds as well as pieces of boiled egg.

Serve hot and enjoy you Traditional Pakistani Carrot Sweet.

Easy Chinese Fried Finger Fish

Preparation Time: 10 minutes
Marination Time: 20 minutes
Cooking Time: 15 minutes
Serves 4-6 persons

Ingredients:

1. ¼ kg Finger Fish
2. ¾ Cup Flour
3. ¼ Cup Corn Flour
4. 2 Eggs
5. ½ tsp Heaped Baking Powder
6. 1 tsp Salt
7. ¾ tsp Black Pepper
8. 1 tsp Ajinomoto
9. 1 tsp Tomato Ketchup
10. 1 ½ tbsp Soya Sauce

Bread Crumbs
4 Cup Oil

Method:

Make a batter with the first 10 ingredients.
Marinate the fish for about 15-20 minutes.
After that, roll in bread crumbs and deep fry in oil.
Serve hot with chili sauce or tartar sauce.

Barbecue Liver/Seekh kaleji

Ingredients:

· Mutton Karliji/liver ¼ kg cut into pieces
· Green chili grinded 1 tsp
· Green Coriander ½ tsp
· Salt 1 tsp
· All spices powder ½ tsp
· Ginger paste ½ tsp
· Garlic paste 1 tsp
· Chili powder 1 tsp
· Cumin Powder ½ tsp
· Vinegar 2 tbsp

Method:

Mix all the above ingredients in Kaleji and marinate for 30 minutes. Put on skewers and cook on barbecue until well done.

Easy Pakistani Tandoori Chicken Tikka Recipe

Tandoori dishes are generally cooked in an an oval shaped oven made of clay with a small fire in the bottom. It is commonly called a tandoor in Pakistan and India. The heat rises slowly but eventually reaches a higher temperature than a barbeque.

A tandoor is usually used to cook meats ,naan bread, and kebabs (paneer or meat ). The bread is wedged to the sides, the kebabs stood upright and whole chickens rested on a net or a skewer over the fire.

For household cooking, a tandoor is not really suitable but the meat dishes can be re made in an over or on the barbecue. The vivid red look of tandoori meats which you might see in Pakistani restaurants is given by a food dye which really isn’t essential to improve the appearance of your tandoori dishes.

I have a great affection for tandoori style food being an Asian. It has flavor, without being "hot" or being too heavy with calories. In fact it's a perfect dish for summer or winter, if you want something a little different. As a reward, it doesn't take much time to prepare. Of course you reduce the effort by using a pre-prepared mix, but in my opinion they have less flavor and cannot be re used in other recipes, whereas individual spices can be used in other dishes as well.

You can easily make a whole tandoori chicken or tandoori lamb chops but given below is an easy and quick recipe for Tandoori Chicken Tikka for two people.

Ingredients

· 2 Breasts of Chicken
· 1 small cup yogurt
· 1 tsp ground coriander
· 1 tsp ground cumin
· ½ tsp ginger powder
· ½ tsp ground turmeric
· ½ tsp chili powder (or according to taste)
· 1 clove of garlic, crushed
· salt according to taste
· 1 tbsp of lemon juice

Dice the chicken breasts into neat one inch cubes and leave aside. Mix the spices and garlic into the yogurt. Low fat yogurt can be used if it’s your preference. Fresh ginger can also be used instead of powdered ginger.

At this point you can also mix in the lemon juice and salt. Do not leave the chicken to marinade for more than twenty minutes or it will be dry when it is being cooked.

Put the chicken onto skewers and either cook or barbeque under a grill using average heat until the chicken is cooked and brown.

Serve with a yogurt and mint “raita” along with fresh salad and naan (pita bread).

Enjoy

SAFFRON CHICKEN PULLAO

INGREDIENTS:

Long-grain white rice 2 cups

Ghee 4 tbsp

Saffron (powdered) 1/2tsp

Cinnamon stick 1 (broken)

Cloves 3

Cardamoms 2 (lightly crushed)

Sultanas 2 tbsp

Almonds 2 tbsp (blanched)

Chicken breast (skinless) 4 pieces (diced)

METHOD:

In a pan with heavy base stir the rice in half the ghee until the grams are well coated. Add saffron and spices and pour in 3 cups of cold water .Cover and bring to the boil, then reduce heat to the lowest point and cook without removing the lid for 20 minutes. Cook the sultanas, almonds and diced chicken in the remaining ghee. Stir into the rice and let it sit for 5 minutes before serving.

Seekh Kabab

Preparation time: 20 mins

Marination time: 30 mins

Cooking Time: 10 mins

Serves: 18 person

Ingredients:

Mince Meat 1 kg

Salt 1 1/2 tsp heaped

Chili Powder 2 tsp heaped

Garam Masala powder 2 tsp heaped

Coriander leaves chopped 2 tsp

Oil 3 serving spoons

Ginger/garlic paste 1 tbsp

Eggs 1/s

Onion Raw ground 1 tbsp

Cornflour 2 tsp

Method To Make Seekh Kabab

Take out the mince meat twice from the mincer and do not wash it after that. Make sure it is clean before you put in in the mincer. Add all the above ingredients in the mince meat and mix it very well and keep it aside for about 1/2 hour.

Then put your hands in water making them wet and apply some oil on it. After that put the seekh kababs on skewers and barbecue them.

Serve hot accompanied by nams,raita and fresh salad.

Aloo Da Bharta

Potato Mix

Serves Four

Time required: 45 minutes

Ingredients:

Potatoes 2 large (250 g) boiled ,peeled and mashed.

Grated Coconut ( a small piece)

2-3 Red Chiles

3-4 Drops lemon juice

Few chopped coriander eaves

1/4 tsp mustard seeds

A pinch of sugar

2 tbsp of oil

Salt to taste

Method:

1 Grind the grated coconut, ginger and red chilies in a mixer to a fine paste.

2 Heat oil in a frying pan.

3 Add the mustard seeds.

4 When they splutter add the ground masala paste.

5 Fry the paste for a few minutes.

6 Add the mashed potatoes and sugar and salt to it. Keep stirring on a high flame for some time.

7 Remove from fire and serve after sprinkling coriander leaves on it.