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.

Chicken Potato Russian Cutlets

Chicken Potato Russian Cutlets  , spiced with chilli and other spices coated with vermicelli and deep until golden color.
Labia (cow pea) boiled 1 c
Boiled green peas ½ c
Boiled grated potatoes 1 c
Oil for deep fry
Salt
Green chilly chopped 4 n
Onion chopped ½ c
Coriander chopped 1 b
Cumin powder 1 ts
Garam Marsala ½ ts
Chilly powder 1 tb
All purpose flour 2 tb
Vermicelli to coat 100 g

Take a bowl add cow pea, green peas, boiled grated potato, chopped onions, chopped green chilly, onions, chopped coriander, cumin powder, gram Marsala, chilly powder, salt, mashes them all .
Make a dumplings and dip the dumplings in the all purpose flour slurry the coated with vermicelli and deep fry the dumplings.

Crispy Chicken Wings

Now that’s a crispy wing!  As you can see the same drumette is now golden brown in color and the skin is taut.  You can even see some exposed bone like a crispy restaurant wing!  Toss them in some buffalo sauce and you’ve got Crispy Wings

Instructions

1. Preheat fryer oil to 275
2. Pat wings down so they are super dry
3. Fry wings for 14 minutes
4. Let wings rest until back to room temperature
5. Preheat fryer to 375
6. Pat wings dry
7. Fry for 6 more minutes or until golden brown and the skin is taut
8. Optionally, mix together Frank's Red Hot and melted butter
9. Toss the wings in the sauce

Chicken with Sweet Chili Dipping Sauce

I’ve been wanting to cook this coconut chicken for a LONG time and my anticipation was definitely justified by the end result. The shredded coconut mixed with panko bread crumbs gives a light, crunchy crust and adding a little bit of coconut milk to the egg wash ensures an even stronger coconut flavor. If you don’t have coconut milk on hand, it can be made without but it definitely makes a difference. You might be tempted to skip the sweet chili dipping sauce but it really brings a lot of flavor to the table so get some if you can! If you prefer a healthier version, I have seen recipes that bake the breaded chicken instead of frying it

Chicken Manchurian

In this recipe we will cook chicken Manchurian with vegetables and pineapple, which gives it a unique flavor

• 300 gm boneless chicken
• 4 garlic cloves, chopped
• 1 egg, beaten
• 4 tbsp tomato ketchup
• 3tbsp chili garlic sauce
• 1 capsicum, chopped
• 1 spring onion, chopped (only green part)
• 1/2 lemon
• 4 slices pineapple, chopped
• Salt to taste
• Black pepper to taste
• White pepper to taste
• 2 tbsp Worcester sauce
• 2 tbsp flour
• 2 tbsp corn flour
• Put chicken in a bowl and add 2 chopped garlic, white pepper, black pepper, salt,1/2 egg, flour and 1tbsp oil. Mix it and deep fry it. Set aside.
• In a pan heat 2 tbsp oil, add 2 cloves of chopped garlic and fry it. Add capsicum, green onion and sauté it. Now add pineapple and cook it for 1-2 minutes.
• Add fried chicken, tomato ketchup, chili garlic sauce, salt, black and white pepper and mix it. Now add 1 cup water and cook it for 2-3 minutes.
• Now add Rochester sauce. Dissolve corn flour in little water and put it in Manchurian gravy. Stir it and cook till it thickens
•  

Tandoori chicken

Tandoori cooking originated in ancient Harappa and Moenjodaro; it is also widely believed that tandoors, dating back almost 2500 years, were unearthed in Rajesthan, India.
New York Times writer, Steven Raichlen, discusses the origin of the tandoor and its spread to the world in his article titled, A Tandoor Oven Brings India'sHeat to the Backyard;
The first tandoors were used to bake flatbread, a tradition that survives in the sub-continental roti, Afghan naan and Turkmen chorek.
Soft white balls of yeasted dough are rolled into flat cakes, which are draped over a round cloth pillow called a gadhi and pressed onto the hot inner walls of the tandoor, where they puff, blister and brown in minutes.

Creamy crab soup

Creamy crab soup, a milky base soup mixed with some veggies, herbs and spices. I remember when I was working in a restaurant in the Philippines, our head chef use to prepare this soup in banquet, we don’t serve the whole crab, he just use it to enhance the flavor of the soup. We eat the some of the crab as our employees meal. Did you know that crabs are low in fat and good source of omega-3 fatty acids. Creamy crab soup are also rich in a nutrient that plays an important role in protecting our bodies from oxidation damage. That nutrient is selenium, eating enough selenium is important to keep these systems functioning Creamy crab soup

Crisp Pangas Fish Fry

 

 Very easy to prepare and make. Perfect for lunch or dinner with french fries, and a green salad. how to make Fried Crisp Pangas Fish Fry. This has been a staple recipe in her menu for many years and truly a family favorite. And the kids love it also! The combination of spices used are fabulous, and can be adjusted to your liking.

Shami Kabab Recipe

1	To minced meat add, onions, dal chana, garlic, ginger, Shami Kabab Recipe Mix with 4-6 glasses of water and cook on low flame till the meat and dal-chana is tender.
2.	After meat is tender and water has dried, remove from flame and grind the mix to a coarse paste.
3.	In the meat mixture, add finely chopped, green chilies, coriander, mint leaves egg and knead the mixture again. Make round and flat shaped Kababs.
4.	Heat ghee / oil, fry the Kababs till golden brown

Haleem Recipe

	Cooking Instructions:
	1. Soak all washed and clean dals (lentils), barley and wheat for at least 1-2 hours. 2. Add all soaked ingredients in 3-4 glasses of water and boil on low flame until tender. 3. Separately heat ghee / oil, add in meat, ginger, garlic and Haleem Recipe Mix, keep stirring, then add one cup of water. 4. Cook until the meat is tender. Now add all the boiled dals (lentils) in the meat and coarse the mixture with a wooden spoon or blend in the blender. 5. Add 2-3 glasses of water and cook on low flame for 20-30 minutes and stir frequently. 6. When haleem is ready, fry onions in the remaining ghee / oil till golden brown, top it on haleem and cook on low flame for further 5-10 minutes, then remove from flame.
	Delicious and aromatic Haleem is ready

Delicious Paya (trotters)

	Cooking Instructions:
	1. In 6-8 glass of boiling water add Paya (trotters), onions, ginger & garlic, Kisan Paya Recipe Mix and cover to cook until almost tender (for at least 4-5 hours). 2. When Paya (trotters) are tender and water almost dries, add 1 cup Kisan ghee / oil and fry for 15 minutes. 3. Add 8-10 glass of water and cook for 2-3 hours on low flame and then remove from flame.
	Delicious Paya (trotters) are ready. and serve it with naans, chapati or boiled white rice.

Chicken Crispy Broast

	Cooking Instructions:
	1. Boil the washed chicken pieces in 1 cup of water on low flame for 5-10 minutes. 2. Lavishly sprinkle Kisan Chicken Broast Recipe Mix on the chicken pieces and keep it aside in a cool place for 15-20 minutes to marinate. 3. Fry the marinated chicken pieces in deep oil on low flame till golden brown. Take out and place on paper to remove excess oil / ghee.

Chicken White Karahi

Chicken White Karahi , pour over the chicken and simmer covered until the meat is tender. Top up with water as needed . A dining experience at a restaurant is something that you should enjoy fully in every way and not be just something that you sit through with average food at your table that you think are okay enough. At Lava Grill we never let our customers settle with okay enough. We strive to be the best and to serve you with amazing flavors and top notch quality dishes. We believe in excellence and nothing but.
Great dishes need a lot of effort to prepare. They should be put together with precision and if the chef cooking the dish is fantastic then their passion for cooking is surely going to come through in the flavors of the dish. The other thing that wonderfully rounds of any great dish is the presentation

Chinese Fried Rice Recipe

1. On low heat place 1 tablespoon of olive oil in large saucepan or wok. Cook beaten egg briefly, breaking into pieces. Remove and set aside.
2. Add 2 tablespoons olive to saucepan or wok. Add onions, carrot and peas. Stir-fry for 2 minutes.
3. Dissolve chicken bouillon cube in the 2 tablespoons water. Place in pan and add cold rice, garlic powder, soy sauce and sesame oil. Toss lightly to mix well and heat for 3 minutes. Add in egg pieces and mix.
4. Additional soy sauce may be added to taste

Chinese Chicken and Corn Soup

Wash the chicken bones, boil them in 3 cups of water along with the black pepper corns, garlic cloves, and bay leaves when cooked fully strain the stock. In a separate sauce pan boil together the stock and corn. When uniformly mixed add the shredded chicken fillet, salt, sugar and whit pepper powder. Mix corn flour and 1tbsp chicken flour in water and stir into the stock. When the mixture thickens turn the flame off. After 5 minutes beat the eggs into the soup. Heat sesame oil and pour into the soup. Serve with vinegar, Soya sauce, green chilies and chili sauce.

Chinese Rice Recipes

Step by Step method

Chop all the vegetables nicely. Take two eggs and fry them in the frying pan. Add some oil in the frying pan and add chopped vegetables in it and fry them for a short time. Add boiled rice in it and mix it well. Sprinkle salt and pepper powder on it quantity as much you like. Now add the fired eggs in it and mix it well. Ready to serve, serve them with chicken wings or any other chinese dish

Quetta sajji delicious

sajji restaurants clustered in this area, this place could hardly be more basic, with plastic tables and chairs spilling out onto the road. But the sajji is fantastic - great hunks of lamb spit roasted, with crackly skin and sticky fat. It's better if there's more than one of you dining as you get a leg of lamb to yourself; there's also whole chicken cooked in the same delicious way

Turkish wonton wrappers

Manti (Turkish) made with wonton wrappers & stuffed with spiced ground beef (or lamb) for delicious tender dumplings with golden crispy tops!

Crispy, thoroughly yummy looking Turkish Dumplings with Yogurt Sauce.Wonton wrappers are perfect for mini versions of classic. Manti made easy using wonton wrappers and stuffed with spiced ground beef (or lamb) for delicious tender dumplings with golden crispy tops

Lahori CHARGHA

Lahore is a city of Pakistan, with an extremely rich food culture. people from Lahore are famous all over the country for their love for food.there are many famous dishes of which Lahore is renowned for having unique tastes and Chargha (Lahori-style roast chicken) is among them. whole chicken with bone 3 lbs yogurt 4 tbsp minced garlic 1 tsp ginger paste 1 tsp salt 1 tsp red chili powder 1 tsp to taste all spice powder 1 tsp cumin powder 1 tsp lemon juice 4 tbsp tandoori/orange food color a good pinch  oil 2 tbsp chat masala to sprinkle  oil for frying  wash chicken and give deep cuts all over chicken... and tie up legs with thread in this way chicken will keep up its shape  in medium bowl add yogurt, garlic, ginger, food color, cumin powder, all spice powder and salt  add lemon and oil and make a paste add chicken and give it a good massage to chicken... cover and marinate it for 6- 8 hrs. overnight is best option now, for cooking.add in big size pot with marination cover and cook on medium high heat.

Here is awesome topping Hot Dog

What is this ?? Mustard,Ketchup,Relish hot dog toppings, right? Yes, but there are so many ways to top your perfectly grilled hot dogs. Here is awesome topping Hot Dog 
A hot dog is made of the remains of the pig after other parts are cut off and sold as bacon, sausage patties, and ham. However many people across the world eat hot dogs and enjoy them very much. Hot dogs can be boiled, grilled, or fried. The word frankfurter comes from Frankfurt, Germany. This sausage is usually served in a bun or another type of bread. The most common type of hot dogs are made from beef, sometimes mixed with pork. Chicken and vegetarian Hot Dog s are popular as well. Animal parts are used in most hot dogs, and may include skin, lips, pig snouts, organs, fat, and other parts of animal bodies. Hot dogs and other sausage products were first developed as a way to sell these parts that people would not normally eat. Nearly 20% of the weight of a hot dog is usually non-meat ingredients including water, sugar, and spices. Some legal categories of hot dogs, such as "frankfurters" can contain up to 3.5% of non-meat fillers as well...