Fruit Salad

Recipe Ingredients:

Cucumber 1

Apple 1

Tomato 1

Orange 1

Strawberries 6

Cherry ½ Cup

Pineapple 1 cup

Coriander leaves 1/2 cup

Vinegar 1 tsp

Oil 1 tbsp

Black pepper ½ tsp

Salt ½ tsp

Lemon juice 2 tbsp

Recipe Method:

Cut strawberries, apple, cucumber, tomato, orange, pineapple in chunk in a bowl. Now add coriander leaves, vinegar, oil, black pepper, salt, lemon juice on it and mix it.

Yummy Fruit Salad is ready...

Read more »

Severe Acne

Benzoyl peroxide 2.5%, a pinch of turmeric powder(haldi), 2 or 3 drops glycerine.
Mix n apply twice a day.
Use salicylic acid bar (soap) to wash ur face.
 

Read more »

Chicken Tikka

Recipe Ingredients:

Chicken 2 (Tikka Pieces)

Ginger Garlic paste 1 tbsp

Red chili powder 2 tsp

½ tsp Turmeric Powder

Ajwaen ½ tsp
3tbsp Yogurt
Cumin 2 tsp
Chaat Masala 2 tsp
Vinegar ½ cup
Oil ½ cup
Salt to taste

For Garnishing: Salad leaves, Tomato, cucumber, Green Chilies, Onion Slices.

Recipe Method:

Roast cumin and ajwaen, and blend to form a powder.

In a mixing bowl,add yogurt, chaat masala, vinegar, ginger garlic paste, red chili powder, blendid powder and oil, mix together to form a paste(Can add food color).
Make cuts on chicken pieces, and marinate chicken with the mixture.

Keep it aside for 1 hour.

Put the marinated chicken into a heated pan and cook by flipping sides.

Cook till water dries and color turns golden.

Now put these pieces in oven and bake for 10 minutes.

Garnish with tomato, salad leaves, and onion.

Note: Chicken can be grilled or BBQ.

Read more »

Rabrri Kheer

Recipe Ingredients:

Rice 4tbsp (ground)
Milk 1 kg
Sugar ½ cup
Cardamom powder ½ tsp
Kewra essence 2 to 3 drops
Fresh rabri 250 gm (can use khoya 300 - 500 gm)
For Garnishing : Almond and pistachio as required

Recipe Method:

Boil milk and mix sugar in it.

Then add rice and cook for 2 hours on low flame.

When the rice is tender then add cardamom powder and cook for 10 minutes.

When it is a bit thick then take it out from stove.

Add rabri and kewra essence. Mix well.

Garnish with almonds and pistachios.

Delicious rabri kheer is ready to serve.

Read more »

Pea Pulao Recipe

Recipe Ingredients:

Long grain rice: 2 Cups
Frozen/Fresh green peas: ½ Cup
Cumin seeds: ½ tsp
Bay leaves: 4
Cloves: 5
Cinnamon sticks: 3 Medium
Black Paper: 6 – 8
Sliced Ginger: 1tsp
Onions: 2 (julienned)
Green chillies: 3
Salt: To taste
Ghee/Oil: 6-8tbsp
Ginger garlic paste: 1 ½ tsp

Recipe Method:

Wash 2 cups Basmati/Long grain rice. Drain water and Keep them aside.
In a shallow open pan, heat 6-8tbs oil. Add onion & fry until they turn brown. Add cumin seeds, bay leaves, cloves, black paper, cinnamon sticks, green chillies, ginger slices & green peas. Saute for 10 seconds.
Add Rice and 4 cups water to rice, add salt according to taste & cook rice either in rice cooker or on stove.
When water dry keep them on dum for 5-10 mints.
After dum serve Hot Rice with Raita or any gravy.

Read more »

Chicken Reshmi kabab

Ingredients :

Chicken mince ½ kg chopperized (leg and breast both meat)
Ghee 2 tbsp
Almonds blanched and grinded 2 tbsp

Coconut milk powder 1 tbsp
All spice 1 tsp leveled
Roasted cumin crushed 1 tsp
Salt 1 tsp heaped
Crushed red pepper 1 tsp
White pepper ½ tsp
Roasted and crushed coriander 1 tsp
Green chili grinded 2 tsp
Ginger garlic paste 1 tbsp
Cream 2 tbsp

Recipe Method:

Marinate chicken mince with Ghee 2 tbsp, Almonds blanched and grinded 2 tbsp, Coconut milk powder 1 tbsp, Allspice 1 tsp leveled, Roasted cumin crushed 1 tsp, Salt 1 tsp heaped, Crushed red pepper 1 tsp, White pepper ½ tsp, Roasted and crushed coriander 1 tsp, Green chili grinded 2 tsp, Ginger garlic paste 1 tbsp, Cream 2 tbsp, mix well, shape kabab on broad square skewers, BBQ over hot charcoal.

Read more »

Pista Shahi Tukrray

Recipe Ingredients:

½ Liter Milk

3 tbsp Sugar

White bread slices 4 (cut into 8 pieces)

Khoya 1 cup

Condensed Milk 1 cup

Green Cardamoms Powder ¼ tsp

Chopped Pistachios 50 grms

Oil ½ cup

Kewrra water 1tsp

Green liquid color (Few drops)

Silver Paper (If required)

Recipe Method:

1. Heat ghee/oil in a frying pan. Fry slices init until they are golden brown.

2. Remove slices from the ghee/oil and leave them on a newspaper.

3. Now take one dish and place these fried bread slices like forming a layer of it.

4. Wipe off the ghee/oil from the frying pan and boil milk in it.

5. When milk starts boiling put in cardamom seeds powder, sugar, let it cook on low heat for 20 minutes.

6. When milk starts thickening mix few drops of liquid green food color, kewrra water and condensed milk.

7. Then spread this mixture over the bread slices, sprinkle pistachio and khoya.

8. Decorated with thin sliver paper (silver waraq).

Read more »

Gurrh K Chawal / Jaggery Rice

 

Recipe Ingredients:

• Rice (Parboiled/Saila/Basmati) ½ kg
• Gur (jaggery) crushed 300-400gm
• Ghee ½ cup
• Coconut chopped 100gm
• Raisin(Kishmish) 100gm
• Almonds 100gm(cut into slivers)
• Unsalted Pistachio Nuts 100gm(cut into slivers)
• Fennel (sounf) 2tsp
• Cloves 6
• Green cardamom 3-4

Recipe Procedure:

- Soak Rice in enough water for 60 minutes. Wash and drain.

- Boil rice in 6 glass of water, add 3-4 cloves, and 1tsp fennel during boiling. Drain and keep aside.

- Put ½ cup water and gur in a pan, 1tsp fennel, 2 cloves, 2 cardamom and bring to boil. Boil for two minutes, and then remove from heat and strain.

- Now in a pan heat ½ cup ghee, add 2 cloves, 2 cardamom and fry these for 2 minutes and add rice along with syrup. Bring to boil.

- Cook on high flame for ten minutes with constant stirring.

- Add Coconut chopped, Raisin(Kishmish), Almonds, Pistachio nuts.

- Stir just once, cover with a tight fitting lid and cook for 20 minutes until syrup is completely absorbed.

Delicious Gur Walay Chawal, ready to serve and share. Yummy…J

Read more »

Sindhi Biryani

Ingredients:

• Rice ½  kg (boiled with whole garam masla+salt)
• Mutton/Beef ½ kg
• Potato ½ kg
• Tomato 4 (sliced)
• Onion 4 large (sliced n fried brown)
• Yogurt 250 gm or 1 cup
• Red Chili powder 1tbsp
• Coriander powder 2tbsp
• Turmeric powder ½ tsp
• Dried Plums 8-10 (آلوبخارا )(washed n soaked in a little Water)
• Black cumin 1tsp

• ½ tsp jaifal jawatri powder
• Salt to taste
• Ginger Garlic paste 2 tbsp
• Ginger sliced 2tbsp
• Lemon 2
• Green chili 10-12
• Mint 1/3 cup
• Coriander leaves ½ cup
• Ghee/Oil 1½  cup

• Biryani Food Color(Orange) ½ tsp
• Kewrra few drops
• Whole Garam Masala (Black pepper 10+Cinnamon stick 2 pieces+Zeera 1½ tsp+Cloves 6-8+ Black Cardamom 2+Green Cardamom 6+Bay Leaf 2)…half of them use to boil rice and half of them use for biryani making.

Note: You can add 2-3 Star Anise (Biryani phool/Badian phool)

Recipe Method:

• Heat ½ cup oil, add Mutton/Beef fry a little add ginger garlic paste,

  half quantity of fried onion, garam masala, all spices(chili powder,coriander powder, turmeric 
  powder), salt.
• Add water and cook till meat is tender.
• When meat is tender add 6-8tbsp yogurt and potatoes cook it.
• Set a layer of sliced tomatoes, green chilies, mint leaves, chopped green coriander, black zeera, 
  sliced lemon, dried plums, sliced ginger.

• Add ½ tsp food color in yogurt, ½ tsp of jaifal javatri powder and mix well and apply on layer.
• Now set a layer of boiled rice on top of it and some brown onion.
• Keep on dum for 15min on low flame.

• Tarka: Heat 1 cup oil and fry onion when it becomes brown add chopped garlic and apply tarka on
   rice.

• In last add few drops of kewrra and Mix well…Garnish with mint leaves and brown onion with sliced
  lemon.

 Biryani ready enjoy it and pray for us...Yummy J

Read more »

Kitchen Usefull Spices (مسالہ) Name

Kitchen Spices (مسالہ) Name
Roman/Urdu	English
Adrak / Sonth (ادرک)	Ginger
Sabut Dhania (ثابت دھنیا)	Coriander seed
Dalchini (دارچینی)	Cinnamon
Dhania Powder (پسا دھنیا)	Coriander Powder
Elaichi (چھوٹی الائچی)	Green Cardamom
Barri Elaichi (بڑی الائچی)	Black Cardamom
Garam masala (گرم مصالہ)	Garam masala
Imli (املی)	Tamarind
Namak (نمک)	Salt
Jaiphal (جائفل)	Nutmeg Seeds
Javitri (جاوتری)	Mace
Kalonji (کلونجی)	Nigella seedz
Kala Namak (كالا نمک)	Rock Salt
Kali Mirch (كالی مرچ)	Black Pepper
Saunf (سونف)	Aniseed
Haldi (ہلدی)	Turmeric
Tez Patta (تيج پات)	Bay Leaf
Lasan / Lahsun (لہسن)	Garlic
Dahi (دہی)	Curd
Yeast (خمیر)	Yeast
Meetha Soda (ميٹھا سوڈا )	Baking Soda
Phitkari (پھٹکری)	Alum
Loang (لونگ)	Clove
Methi Dana	Fenugreek Seeds
Nimboo ka Rus	Citric Acid
Raai / Raee	Mustard Seeds (Small)
Sarson	Mustard Seeds (Moti)
Badiyan flower	Star Anise
Surkh Mirch	Red chili
Zeera	Cumin Seed
Kala Zeera	Black Cumin Seeds / Caraway Seeds
Kari Patta	Curry Leaves
Ghee	Clarified Butter
Ajwain	Carom Seeds/ Thyme
Anaar Dana (Powder)	Pomegranate Seeds (Dried)

Read more »

Seekh Kaleji/Liver Recipe

Recipe Ingredients:

½ kg Mutton/Beef liver
½ Cup yogurt
½ tsp Carom seeds(Ajwain)
1 tsp Salt or to taste
1 tsp Crushed Red Chilli
1 tbsp Ginger garlic paste
4 Lemon(Juice)/2tbsp vinegar
4 tbsp Oil
Coriander leaves

Recipe Method:

Marinate Mutton/beef liver with 1tsp salt, 1 tbsp Ginger garlic paste, 1 tbsp Crushed red chili, ½ tsp Carom seeds(Ajwain), ½ Cup yogurt, 4 Lemon(Juice)/2tbsp vinegar for a few hours. Put liver pieces on shashlik stick or on skewers and cook over open flame/over frying pan/or can baked in oven over 150 degree temperature.

Liver Washing: Add 1tsp ginger garlic paste in ½ kg liver + ½ tsp salt +  mix well and wash with water.

Read more »

Nihari Recipe

Masala:

Badiyan flower(Star Anise) 4 pieces

Barri ilaichi(Black Cardamom) 4 pieces

Zeera(Cumin Seed) 2 tsp(roasted)

Sonth(Dried Ginger) 1 tsp(roasted)

Jawatri(Mace) ½ tsp or small piece(roasted)

Jayefal(Nutmeg) ½ tsp(roasted)

Sonf(Fennel Seeds) 2 Tsp(1 tsp powder and 1 tsp sabut) (roasted)

Laal mirch powder(Red Chilli Powder) 2 tbsp

Dhanya pisa hua(Coriander Powder) 2 Tbsp

Haldi pisi hoi(Turmeric Powder) 1 tsp

Salt 1 tsp or to taste

Tartary((Citric Acid) ½ tsp (If required to preserve nihari masala in dried form)

Grind:   4 badyan k flower+1tsp sonf+1tsp sonth+2tsp zeera+½ tsp jayefal+ ½ tsp jawatri+ilaichi dal kar pees lain or chan lain.

** Chanay hoaye masalay may baqi tamam spices daal dain or aik bottle may rakh lain jab bhi nihari banani ho is masalay ko use karain as per given method.

Ingredients:

1½ kg beef/Boiled(Add beef in a pot+4 glass water+1 tsp ginger garlic paste) Or Chicken

1 ½ cup oil/ghee

2 tsp ginger garlic paste

1-2 Onion sliced

4 tbsp of wheat Flour(roasted)

For Garnishing:

A bunch of coriander

3 – 4 green chillies slicedA big piece of ginger sliced thinly
Fried Brown Onion
Lemon pieces

Method:

Ghee/oil ½ cup garam kar k 1tsp ginger garlic paste daal kar fry karain phir 2 tbsp dry tayyar masala pani may mix kar k shamil kardain or bhoonain,  ubla hua gosht shamil kar dain or bhoonain than gosht ki bachi hoi yakhni shamil kardain(add more water if required)or halki anch par kuch mints tak paknay dain phir bhoona hua ata 4 tbsp pani may ghula add kardain jitni zarurat ho or paknay dain.

Tarka:  Ghee(as per requirement) garam kar k bareek kata hua onion brown karain or adhi brown onion garnishing k liay enikal lain or baqi main1 tbsp dry nihari maala dal kar fori nehari par tarka lagadain or dhak dain.

Garnish: chopped green coriander, green chillies, sliced ginger and lemon say garnish kar k nosh karain. Nihari Tayyar Hay.... Yummy! :)

Note: You can try the same recipe with chicken, for chicken nihari take oil or ghee in a pot, add sliced onion and fry it, when it become brown add ginger garlic paste 2tsp, fry it and add chicken and fry it till its color become change, take two tbsp of all spices mix nihari masala and mix some water and than add it in chicken and fry it with chicken, add some water untill chicken be ready and graby becomes normal. Add roasted flour in1/2 cup water and include paste in gravy slowly to thick it. Don’t add all paste at once. It’s up to you how much thick gravy you want. Mix on high flame. Keep it on dum for 2-3 minutes and than apply tarka as mentioned above.

Read more »