Chinese Breakfast Fruit Soup

Preparation Time: 5 minutes plus 30 minutes soaking
Cooking Time: 15 minutes
Serves: 4-6 persons

Ingredients:

· 1 Cup Apple Juice
· 1 Cup Dried Peaches cut into quarters
· 1 Cup Dried Apples
· 1 Cup Prunes
· 1 Cinnamon Stick
· 1 Vanilla Bean
· ½ Cup Short-Grain White Rice
· 250 ml Peach Juice
· ½ Cup Low Fat Yogurt
· 1 tsp Natural Yogurt
· 1 tsp Ground Cinnamon
· 2 tsp Sugar
· 2 Peeled and Sliced Oranges
· Springs of fresh mint for serving

Method:

· In a large pan, combine apple juice, dried peaches, apples and prunes, cinnamon stick, vanilla bean and rice. Set aside for 30 minutes.
· Bring the mixture to a boil and simmer for 15 minutes. Cool and remove cinnamon stick and vanilla bean.
· Add orange and peach juice and mix well. Add yogurt a mix gently.
· Combine sugar and ground cinnamon in a bowl or cup. Serve chilled soup in bowls topped with orange slices and sprinkled with cinnamon and sugar mixture.
· Garnish with fresh mint. (This soup has no fat in serving)

Sindhi Sewiyan- A Traditional Festival Desert

Ingredients:

· 1 kg Thick Sewiyan
· 1 tbsp Desi Ghee or butter
· ½ tsp grounded Cardamom
· 4 tbsp Sugar
· ½ cup Condensed Milk
· 5 peeled and sliced Almonds
· 5 Dry Dates Soaked in Warm Milk
· ¼ cup Warm Milk
· Few Raisins

Method:

· Boil sewiyan, spread in a dish and keep aside.
· Fry almonds, cardamom powder, raisins, sugar and dry dates in ½ tbsp desi ghee or butter and add in warm milk.
· Heat the remaining butter or ghee and pour on the sewiyan.
· After that, pour the warm milk on the sewiyan.
· Add all the dry fruits and condensed milk and sprinkle 1 tbsp of sugar on the top.
· Garnish with sliced coconut and almonds and serve hot.

Chicken Chop Tandoori

Ingredients:

· 2 Chicken Breasts
· 1 ½ tsp Coriander Powder
· 1 ½ tsp Cumin Seed
· 1 tsp Salt
· ½ tbsp Lime Juice
· 1 tbsp Curd
· A bit of Red Food Color
· 1 tsp Ginger/Garlic paste
· 1 tsp Garam Masala
· 1 tsp Chili Powder
· 1 tbsp Vinegar
· 1 small Onion (grinded)
· 2 tbsp Oil
· For Stuffing:
· 3 tbsp Chicken Mince
· ½ tsp Salt and Pepper
· 1 Egg
· ½ tsp Green Chilies
· ½ tsp Chilli Powder
· Tomato and Cucumber Slices for Garnishing

Method:

· Marinate the mince chicken with salt, pepper, egg, green chilies, chili powder and keep aside.
· Slit the chicken breasts from the sides and stuff the mince chicken.
· Prepare the marinade with all the above ingredients.
· Dip the stuffed chicken breasts in the prepared marinade, apply over it and keep them in the freezer for 20 minutes.
· Bake in a moderate oven on a greased tray for 40 minutes.
· When done apply a little oil on it.
· Serve with salad and naan.

Chinese Dry Beef With Sesame Seeds

Preparation Time: 20 minutes
Marination Time: 30 minutes
Cooking Time: 6 to 8 minutes on high flame
Serves: 8 to 10 person

Ingredients:

· ½ kg sliced finely undercut Beef
· 1 tsp Salt
· 1 tsp Ginger paste
· 1 tsp Garlic paste
· 1 tsp Meat tenderizer powder
· 1 tsp Red Chili Powder
· 1 tsp All Spices Powder
· 4 tbsp Cooking Oil
· 1 tsp Cumin Powder
· 2 tbsp Sesame Seeds

Method:

· Take undercut meat and cut them into strips 2x4 inches.
· Take each piece and sprinkle tenderizer and hammer until flat.
· Now marinate the pieces with the given masala except sesame seeds and marinate for 30 minutes.
· Take a microwave proof dish and put the marinated pieces with 4 tbsp oil.
· Cook on high flame for 6-8 minutes.
· Take out and place on a round plate.
· Heap the meat in the centre and garnish with shredded cabbage and spring onion leaves.
· Sprinkle sesame seeds on top of the meat and serve HOT.

Pakistani Tandoori Chicken Tikka

Preparation time: 10 minutes plus 5 hours of marination
Cooking Time: 10 minutes
Serves: 4-6 person

Ingredients:

· 6/8 pieces Chicken Breast (skinless)
· ½ cup Plain Yogurt
· ½ tsp Mashed garlic
· 1 tbsp Thickened Tandoori Paste ( tandoori masala packet used here)
· 2 tbsp Ghee/Oil
· 2 small Limes
· 1 ½ tbsp Garam Masala

Method:

· Cut the chicken into 3 cm cubes and thread onto oiled skewers, three or four pieces to the skewer. Arrange side by side in a flat dish.
· Make a paste with the yogurt, garlic and tandoori paste.
· Mix thoroughly and spread evenly over the chicken.
· Cover with a plastic wrap and leave for 5 hours, turning serval times.
· Line a grill with aluminium foil and brush with oil/ghee.
· Cook the chicken until the surface is flecked with brown and the chicken gets tender, about 4 minutes on each side.
· Brush on melted ghee when the chicken is half done.
· Arrange on a plate with either white rice and small wedges of limes or with Raita and fresh salad.

Pakistani Chicken Handi

Ingredients:

· 6 gms Red Chili Powder
· 4 gms Tumeric Powder
· 6 gms Cumin
· 4 gms Fenugreek Leaves
· 5 gms Coriander Seeds
· 6 gms White Pepper
· Salt to taste
· 5 gms Coconut
· 5 gms Ginger Paste
· 5 gms Garlic Paste
· ½ cup Cream
· 1 kg boneless Chicken
· 150 ml Oil
· 4-5 thinly chopped Tomatoes
· 250 gms Yogurt
· 50 gms Butter
· ½ Chicken Cube (optional)

Method:

· Heat oil in a pan.
· When it is hot, add ginger and garlic paste.
· Then add chicken and chicken cube and roast for 3-4 minutes.
· Add tomatoes, cream and yogurt in it and stir continuously.
· Cook till water evaporates.
· Add the rest of the ingredients and cook for 5 minutes.
· Garnish with ginger and green chilies and serve hot with naan.
· Enjoy this easy recipe of Pakistan Chicken Handi.

Lahori Green Masala Mutton Chops

Ingredients:

· 1 kg Mutton Chops
· 1 tsp Garam Masala whole
· 1 tsp Ginger/Garlic Paste
· Salt (as required)
· 8 Green Chilies
· (Boil mutton chops/meat with the given ingredients until tender)

Ingredients for Masala

· 2 Sliced Onions
· 2 tbsp Green Chilies chopped
· 2 tbsp Coriander chopped
· 1 tsp Ginger/Garlic Paste
· 2 tsp Cumin Powder
· 2 tsp Coriander
· 1 ½ Cup of Yogurt
· ½ Cup Oil

Method:

· Heat Oil.
· Add all the masala ingredients and fry well.
· Add the tender chops (meat) with some water and cover it.
· Cook for 10-15 minutes.
· Garnish with coriander and ginger and serve hot with naan.