Peshawari Chapli Kabab

1 lbs. ground beef
4 tbsp. whole wheat flour
1 medium onion, chopped
1 tsp. chili powder
1 tsp. cumin
1 tsp. garam masala powder
Salt to taste
4 tbsp. fresh cilantro
2 green chilies, chopped
1 tbsp. crushed coriander seeds
½ egg
1 tsp. anardana (pomegranate seeds)
1 tbsp. oil
½ tsp. baking powder
2 medium tomatoes, chopped
1 medium tomato sliced
Oil for frying
INSTRUCTIONS

In a large bowl add minced beef with whole wheat flour, onion, chili powder, cumin, garam masala powder, cilantro, green chilies, coriander seeds, anardana (pomegranate seeds), baking powder, chopped tomato and mix thoroughly.

Beat the egg and add to this mixture then use your hands to mix well again. Add 1 tbsp. oil and let this marinade in the fridge for two hours.

Delicious Lauki Ka Halwa

 

 

 Delicious Lauki Ka Halwa

Ingredients

125 gram Cottage cheese (khoya)
1 kg Bottle gourd (lauki)
125 gram Sugar
1 cup Cream
5 tbsp Butter
1 L Milk
1/4 tsp Cardamom
1/2 tsp Almond
1/2 tsp Pistachio

Directions

Peel and grate the bottle gourd (lauki) with seeds.

Heat and dry it in a pot.

Add milk and cook on medium low flame till reduced half of the milk.

Add fresh cream, sugar and cardamom and cook till milk dry fully.

Add the butter and stir constantly.

Add some almond, pistachio (save rest for garnishing) and cottage cheese.

Turn off the stove as well as butter separated from dessert.

Dish out the halwa and garnish remaining almonds and pistachio.

Top Winter Food Gajar ka Halwa

Top Winter Food Gajar ka Halwa
 Red carrots : 1+2/4 kg

Gajar Ka Halwa

2. Milk : 1/4 cups
3. Sugar : 2 cups
4. Mava : 400 gm
5. Ghee : 7 tbsp
6. Almonds (blanched and sliced) : 20

1.Put carrots and milk into cooker.
2. Close cooker. Bring to full pressure on high heat. Remove cooker immediately from heat. Press finger-tip control lightly to release pressure. Open cooker.
3. Place open cooker with carrots and milk on high heat. Add sugar. Cook till liquid dries up (approximately 15 minutes), stirring occasionally. Add mava and ghee. Cook till ghee shows separately (approximately 10 minutes), stirring constantly. Serve hot, garnished with almonds.

Rasmalai royal and delicious

Rasmalai royal and delicious is a royal and delicious bengali dessert. Homemade paneer balls are served with rich and creamy rabdi. You can also dip store bought rasgulla in to rabdi to make that in to quick version of RasMalai

1. Soak saffron threads in one table spoon lukewarm milk. keep aside.
2. Remove the skin of the green cardamoms and grind them in the mortar.
3. Thinly slice the pistachios.
4. Boil the milk, after the first boil reduce the heat and evaporate the milk for about 20 -25 minutes. Stir after every 4-5 minutes. Now add sugar, grounded cardamoms and soaked saffron milk. Turn off the heat . Let it cool for 30- 40 minutes.
5. Boil 1½ cups sugar in 3 cups of water in a sauce pan. After the first boil and when the sugar melts down completely, turn off the heat. ( takes about 5-7 minute)
6. Rub the chenna in between your palms or with fingers thoroughly. We need absolutely smooth chenna. This rubbing process takes about 10-15 minutes, depending upon the quality of the chenna.
7. Now divide the chenna into 10 portions, and make smooth balls. Press the ball gently to flatten them. Rub the sides on your palm if the sides are cracking.
8. Turn on the heat and boil the sugar syrup, pour all the chenna balls in the boiling sugar syrup. Cook-boil the chenna balls in the sugar syrup for about 20 minutes. Add about ¼ cup hot boiling water after every 5-6 minutes.
9. After 20 minutes turn off the heat and leave the chenna balls in the syrup, and let them cool down.

9. Squeeze the sugar syrup of the rasmalai chenna dumplings gently in between your palms . Add in the rasmali dumplings in the milk. Garnish with pistachio.
10. Keep in the refrigerator for an hour.

        All time favorite Rasmalai is ready to serve

Delicious Doodh Dulari

ondensed milk  1 tin
Simmered(Fried) Vermicelli (pasta)  1 cup
Strawberry jam parcel (for red jam)
Banana jam parcel (for green jam)
Pineapple jam parcel (for yellow jam)
Small scale rasgullas  20 pieces
Dry organic products (fruits, truity fruity, simmered cashew nuts, broiled almonds )  ¼ glass
Khoya 1 cup Rose water 1 tsp Cardamon powder 1 tspKeep  milk for cooking and include sugar and bubbled Vermicelli.
At the point when bubbling happens, then include corn flour in water and disintegrate . When it gets to be predictable and after that kill the stove .
Presently include dried milk and cream and keep it to cool.
Presently include prepared green jelly and blended fruit cocktail and blend.
Presently take it out to a dish and include entire milk powder, chum chum, almonds and pistachios.
Your delicious Doodh Dulari is ready to enjoy. Serve cooled.

Lahore Fish

Sometimes a season, a picture, a memory can bring the taste of a particular food with it. One can almost taste it, smell it, savour it and the understanding that the only thing standing between me and the food is a delightful realisation, that now all I have to do is pick up the ingredients, put on an apron and get cooking; and voila, Lahori Fish is ready to be served.
Lahori Fish, this one sent me to the kitchen fast and to the grocery store faster. Once the fish, my favourite white meat, was set to marinade it gave me some time to research the history behind this delicious dish.
What’s the story of the fried fish? Is it its tender yet crisp texture that keeps us coming back for more? Or perhaps the simple fact that once caught, or bought, it takes a dash of butter, red pepper, salt, garlic, ginger and ten minutes on the skillet or karahi and you have dinner that’s a winner!
It is famously said in Don Quixote Hunger is the best sauce in the world and since peasants have a lot of it they always eat with zeal and zest. Yes, fish was a food of the coastal poor, and the ones living by rivers and lakes. And then ironically fresh fish jumped ship and became rich man’s food.

Chinese Spring Rolls

 

Heat oven to 200C/180C fan/gas 6. Before you get the kids cooking, put the noodles, vegetables, prawns and chicken in individual bowls for everyone to help themselves. Wash hands, put aprons on, sit the kids down and give them their own mixing bowl and spoon. Let them choose which ingredients they want (noodles are essential) in their rolls and if they want to graze as they choose, that’s fine – all the ingredients are cooked or can be eaten raw. Add a bit of garlic and ginger, a tiny dash of soy and sprinkling of five-spice to each bowl and let them mix everything together.

1. Push the bowl aside and lay a sheet of pastry in front of each child. Ask them to spoon the filling down one side of each sheet then give them the beaten egg and a brush so they can brush around the edges. Then help them to roll them up neatly by folding both sides over the filling, then rolling them up.
2. Lift the spring rolls onto a baking tray, seam side down, brush with a little more egg and sprinkle with sesame seeds, if you want. Try to remember which child made which roll to save any arguments at the end! Bake the rolls for 20-25 mins or until golden.
3. While the rolls are in the oven, make the dipping sauce. Get the kids to mix all the ingredients together until the sugar has dissolved. When the spring rolls are golden and crisp, remove from the oven. Leave until cool enough to handle, cut into pieces for smaller kids, then let them eat, dipping the rolls into the sauce.