Devilled Eggs

Deviled eggs (US) or devilled eggs (UK), also known as stuffed eggs, Russian eggs, or dressed eggs are hard-boiled eggs that have been shelled, cut in half, and filled with a paste made from the egg yolks mixed with other ingredients such as mayonnaise and mustard.

If you’re pressed for time, devilled eggs are your best bet. You’ll most likely have all the ingredients you need at home, and they can be ready in less than an hour. For texture, try adding chopped spring onions or finely diced pickles to the yolk mixture.

Ingredients
  Eggs 4, hard-boiled
  Mayonnaise 2 tbsp
  Mustard 1 tsp
  A dash of hot sauce (optional)
  Salt and pepper, to taste

Method
1. Peel the eggs and cut them in half lengthwise. 
2. Remove the yolks and add to a small mixing bowl. 
3. Add the mayonnaise, mustard, hot sauce, salt and pepper to the yolks, and mash together until the mixture is smooth. 
4. Carefully spoon the yolk mixture back into the egg whites. Sprinkle paprika powder on the eggs, and serve.

Serves four to six

Bihari Kabab

This is a truly melt in mouth kind of kabab !! Though Sheekh kababs are authentically made with mince meat, but you can use any other boneless cut as well. Just marinade it more than 6 hours.

You can substitute chicken for beef but the papaya paste should be eliminated and it should only be marinated with the spices for one hour.

You will need skewers and a grill. If you are using wooden skewers, you may want to soak them in water beforehand so they withstand the heat of the cooking flame.

Ingredients
  1 ½ kg. veal chunk/beef chunk, thinly sliced and pounded
  ¾ cup yogurt
  6 tbsp. finely grated raw papaya with skin
  ¾ cups fried onions
  4 tsp. freshly grated ginger
  4 tsp. chopped garlic
  1 tsp. nutmeg powder
  1 tsp. cinnamon powder
  1 ½ tsp. cumin powder roasted
  2 tsp. paprika powder
  2 tsp. red chillie powder, or to taste
  2 tsp. poppy seeds
  4 tsp. bihari kabab garam masala
  ¾ cup mustard oil (optional)
  Salt to taste
  (Mix in food processor and marinade meat)

Bihari Kabab Garam Masala
(Use coffee grinder to make powder, and store unused portion in tightly sealed jar for future use)
  2 tsp. kabab chini
  2 tsp. fennel
  2 star anise
  4 tsp. whole back peppercorns
  2 cloves
  ½ nutmeg
  1 tsp. mace
  10 green cardamom
  6 black cardamom
  2 tbsp. coriander, whole
  2 tbsp. cumin seeds
  12 dried red chillie

Method
1. Heat a large pan with a heavy base, pour a little oil and heat, set meat chunks on pan, cover and cook for 10-20 minutes, flip and cook for another 10-20 minutes.
2. Transfer into an oven safe pan, broil for 15 minutes to dry moisture.
3. Heat coal, sprinkle with oil and set in oven for a few minutes to infuse kababs with smoke from the coal.

Serve with imli chutney, sliced onions, paratha or naan. 

Chinese Chicken Salad

This salad has recently become one of my favorite things to make and eat. I make it at least once a week. It’s so easy to put together, the dressing is delicious, and all in all, it’s pretty healthy.

This Chinese chicken salad is a colorful and tasty way to use up some leftover chicken and makes for a light lunch.

I experimented with few different dressings and ultimately settled on this one which I think is just the right balance of soy sauce, rice vinegar, ginger, garlic, and sesame oil.

Again, it’s something that requires barely any cooking time; all you need to do is cook the chicken.

Ingredients
  2 cups shredded lettuce (I used iceberg lettuce, but you can use whatever you like)
  1 cup finely sliced purple cabbage
  ½ cup grated carrots
  1 cup cooked and shredded chicken
  1 tbs sesame seeds (optional)

For the dressing
  ¼ cup white vinegar
  1 tbs sesame oil
  1 tbs brown sugar
  1 tsp soy sauce
  1 tsp oyster sauce
  1 tsp ginger-garlic paste
  Salt and pepper, to taste

Method
1. In a large platter, layer the lettuce, then cabbage, carrots, and finally the chicken. Sprinkle sesame seeds on top.
2. In a small bowl, whisk together the dressing ingredients.
3. Drizzle the dressing over the salad before serving. Add salt. Lightly toss together and 
Serves 8 to 10.

Note: You can add and/or substitute other vegetables as well, like thinly sliced bell peppers or green cabbage. To add a bit of crunch, sprinkle crushed peanuts or cashews over the salad just before serving.

Homemade Hot Chocolate Mix

If you decide to stay at home to mark the New Year, settle in with a big steaming mug of this indulgent homemade hot chocolate. I loved making hot chocolate as a kid but I never knew you could actually make your own Hot Chocolate Mix.

All you do is  place a large sieve over a bowl and sieve together all of the ingredients. Now, the better the ingredients you use, the better the result you get out. Use a good quality unsweetened cocoa powder. The better the cocoa, the richer your hot chocolate.


Ingredients
  Cocoa powder ½ cup
  Sugar ¼ cup
  A pinch of salt
  Dark chocolate 4 oz (115g), broken into small pieces

Method
1. Add all ingredients to a food processor. Process until the mixture resembles a coarse powder and store in an airtight jar. 
2. To make hot chocolate: heat one cup of milk in a saucepan until it is very hot; do not boil.
3. Add one to two tablespoons of the hot chocolate mix and whisk until smooth. 
4. Taste and add more sugar, if needed.

Chanay Ke Daal Ka Halwa

Halwa is a aromatic sweet pudding made from cereals, fruits or vegetables. In Pakistan, halwas are usually prepared for all festive occasions like Eid, Ramadan, Milad and so on. some special halwa recipes like suji halwa or banana halwa are made to be served as prasad for religious occasion too. there are many variations and style of halwa recipes made in Pakistan. Here i am sharing Chanay Ke Daal Ka Halwa recipes posted on my blog for your easy reference.

Ingredients
  2 cups chanay ki daal
  Milk
  Sugar
  Oil
  15 green cardamoms
  1/2 cup blanched almonds, chopped.
  ¼ cup pistachios

Method
There's a lot of stirring involved in the making of this halwa, but the effort will be worth it 

1. Soak daal 6 to 8 hours.
2. Drain and grind in a food processor until fine.
3. Pour the ground daal into a heavy based pan and cook on low heat, adding milk and stirring periodically.
4. Once the milk starts evaporating, add oil, cardamom and sugar to taste.
5. Now begins the heavy stirring, keep stirring and adding oil until the consistency is right.
6. As you keep stirring, the colour of the halwa starts changing to a golden brown. Do not lose heart, keep stirring, adding oil if required, and slowly but gradually the oil will separate.
7. Keep stirring until oil separates, and the colour is a rich beautiful golden.

Garnish with nuts, and serve. 

Tex-Mex Pasta Salad

This kid-friendly recipe is a takeoff on macaroni and cheese; it makes a large batch that holds well for two or three days. Serve with pickled jalapeño slices for grownups who like spicy food.

This recipe is a twist on the macaroni salad, except with lots of Mexican-inspired flavor in the creamy dressing. It takes very little time to put together and easily feeds a crowd. It is best served cold, so you can prepare it ahead of time and store in the refrigerator until you’re ready to serve.

Ingredients
  1¾ cups elbow macaroni, cooked and drained
  1 large green bell pepper, finely chopped
  1 large tomato, finely chopped
  1 onion, finely chopped
  1 (400g) can sweetcorn, drained
  ½ cup sliced black olives
  1 cup cooked and shredded chicken

For the dressing
  ½ cup mayonnaise
  ½ cup yogurt
  1 tbs lemon juice
  1½ tsp garlic powder
  1 tsp cumin
  1 tsp paprika
  1 tsp dried oregano
  1 tsp salt, or to taste

Method
1. In a large mixing bowl, add the cooked macaroni, bell pepper, tomato, onion, sweetcorn, olives, and chicken. Mix well.
2. In a separate bowl, mix together the dressing ingredients.
3. Add the dressing to the pasta salad and mix well.
4. Refrigerate until ready to serve.

Serves 6 to 8.

Funfetti Cookies

Nothing says ‘celebration’ like rainbow sprinkles! These simple sugar cookies are a fun addition to any party spread and are especially likely to be a hit with the kids.

The recipe is quick. The cookies only take about 10 minutes in the oven.  They will look undercooked and very soft. That’s ok – they will continue to bake as you let them cool on the cookie sheet.

Ingredients
  Unsalted butter, softened ¼ cup (2oz/60g)
  Caster sugar ½ cup
  Egg 1, at room temperature
  Plain flour ¾ cup
  Baking powder ½ tsp
  Baking soda ½ tsp
  Rainbow sprinkles ¼ cup

Method
1. Add the butter, sugar and vanilla to a large mixing bowl, and beat on ‘high’ with an electric beater for about one minute. 
2. Add the egg and beat until well mixed. Sift in the flour, baking powder, baking soda and salt and stir with a metal or wooden spoon. 
3. Add the sprinkles and stir to combine. Take heaped teaspoons of the cookie dough and roll into balls. Place the cookie dough balls (you should have about 20) in a plate or tray, and refrigerate for two to three hours.
4. Preheat the oven to 180°C (350°F). Bake the cookies for nine to 10 minutes. 
5. Remove them from the oven and leave to cool on the baking tray for five to 10 minutes. Then place on a wire rack to cool completely.

The cookie dough can be made up to two to three days in advance. Store it in the refrigerator until you’re ready to bake. The more time it has to chill, the better.

Makes approximately 20 cookies.

Bihari Kabab

Beef Bihari Kabab is a mouthwatering BBQ dish. Marinated beef with spices and cooked on charcoal gives an ultimate taste to tongue. This is a warming dish for out door cooking and BBQ night. This recipe calls for undercut part of beef, but you can use any other boneless cut as well. Just marinade it more than 6 hours.

You can substitute chicken for beef but the papaya paste should be eliminated and it should only be marinated with the spices for one hour.

You will need skewers and a grill. If you are using wooden skewers, you may want to soak them in water beforehand so they withstand the heat of the cooking flame.

Ingredients
  1 ½ kg. veal chunk/beef chunk, thinly sliced and pounded
  ¾ cup yogurt
  6 tbsp. finely grated raw papaya with skin
  ¾ cups fried onions
  4 tsp. freshly grated ginger
  4 tsp. chopped garlic
  1 tsp. nutmeg powder
  1 tsp. cinnamon powder
  1 ½ tsp. cumin powder roasted
  2 tsp. paprika powder
  2 tsp. red chillie powder, or to taste
  2 tsp. poppy seeds
  4 tsp. bihari kabab garam masala
  ¾ cup mustard oil (optional)
  Salt to taste
  (Mix in food processor and marinade meat)

Bihari Kabab Garam Masala
(Use coffee grinder to make powder, and store unused portion in tightly sealed jar for future use)
  2 tsp. kabab chini
  2 tsp. fennel
  2 star anise
  4 tsp. whole back peppercorns
  2 cloves
  ½ nutmeg
  1 tsp. mace
  10 green cardamom
  6 black cardamom
  2 tbsp. coriander, whole
  2 tbsp. cumin seeds
  12 dried red chillie

Method
1. Marinate the meat for at least 24 hours, grill meat on skewers, set a coal to heat on the grill.
2. Drop oil on the coal and cover with metal lid (if available) to infuse meat with smoke from the coal. Remove once the meat is tender.

Serve with imli chutney, sliced onions, paratha or naan. 

Kheer

Kheer is a rice pudding from the cuisine of the Indian subcontinent, made by boiling rice, broken wheat, tapioca, or vermicelli with milk and sugar; it is flavoured with cardamom, raisins, saffron, cashews, pistachios or almonds. It is typically served during a meal or as a dessert. It is also known in some regions as payesh, payasam, payasa, phirni, gil-e-firdaus and fereni.

Ingredients
  4 ltr full crème milk
  1 quart half and half (substitute for half and half, mix 2 2/3 cup skim milk with 1 1/3 cup heavy cream) 14 oz. can of condensed milk
  ½ cup sugar, or sugar to taste
  1 cup to 1 ½ cup boiled rice
  15 green cardamoms
  1/4 to ½ cup blanched almonds and pistachios for garnish

Method
1. Pour milk, half and half, and condensed milk in a large pot and let it simmer for 3 to 4 hours, stirring occasionally.
2. Blend rice, with a cup of hot cooking kheer mix in a blender, and pour into a pot.
3. Add sugar, cardamom pods and cook for another three to five hours, until milk mix is reduced to half and the colour is a light golden brown.
4. Pour out in dishes, garnish, chill and serve.

Enjoy!

Haleem


Haleem is said to be one of the original “generosity dishes”, meaning it was always prepared with the intention of sharing with others



Haleem is made of wheat, barley, meat (usually minced meat of beef or mutton or chicken), lentils and spices, sometimes rice is also used. This dish is slow cooked for seven to eight hours, which results in a paste-like consistency, blending the flavors of spices, meat, barley and wheat.

Ingredients
  1 cup wheat
  ¼ cup white maash (urud) dal
  ¼ cup 1 tbsp barley
  ¼ cup moong dal
  ¼ cup masoor dal
  ¼ cup basmati rice
  1 cup channa dal
  ½ to ¾ cup oil
  2 ½ lbs preferably boneless veal or beef stew (without fat), mutton and chicken can be used as well
  1 ½ cup beef or chicken stock
  1 ½ heaped tablespoon red chilli powder (increase or decrease according to taste if needed)
  2 to 3 tablespoons ginger garlic paste,
  1 tablespoon heaped coriander powder
  1 ½ teaspoon level turmeric powder
  1 ½ large onions sliced for frying
  Salt to taste

Ingredients for sealed pot cooking
  1 level teaspoon garam masala powder
  ¼ teaspoon nutmeg powder
  ¼ teaspoon mace powder
  ½ teaspoon black cumin
  ½ teaspoon green, cardamom powder

Ingredients for Garnish or served on the side
  Lemon wedges
  chopped cilantro and green chillies
  fried onions
  julienned ginger
  chaat masala
  yoghurt and naan.

Method
1. Wash and soak all seven grains for 6 to 8 hours. 
2. In a pan, fry onions until golden-brown, adding meat, ginger, garlic, chilli powder, turmeric, coriander powder, stock and salt. Cook until korma is tender.
3. In a large separate pot, boil pre-soaked grains until tender, approximately for 2 to 2 ½ hours.
4. Eyeball the water quantity (for boiling and cooking) depending on the required consistency and thickness of the haleem.
5. Once boiled, put grains in blender and blend roughly, pouring the blended grains back in the pot for cooking.
6. Repeat the blending process with the meat korma, pouring the roughly blended korma into the cooking grains.
7. Mix thoroughly on low to medium flame, stirring constantly.
8. Cook and stir until the correct consistency, tasting for salt and chilli content. The haleem must be well blended.
9. Now add sealed-pot ingredients and mix well. Seal the pot and let steam for a few minutes.
10. Garnish and serve with a side of naan - Enjoy.

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