Chunky Pasta

    Dried pasta twists 300gms
    rasher leans 4
    Baby carrots 200gms
    Beans 200gms
    Broccoli 200gms
    Peas 200gms
    Red pesto sauce 3 tsp

- Boil water in a cooking pan and cook pasta for 15 minutes.
- Grill rasher leans, steam baby carrots, beans, peas and broccoli in a steamer.
- Drain pasta and add red pesto sauce in it and mix well.
- Take a large plate and arrange steamed baby carrots round the plate.
- Mix other ingredients in pasta and put in the centre of plate.
- Kids will surely enjoy this pasta dish.

Chicken Pasta with Lemon Parmesan Sauce

4WMSWHVWZNCU Ingredients
2 cup spaghetti noodles
1/2 cup chopped raw chicken
salt and pepper to taste
1 tsp canola oil
2 tsp fresh lemon juice
1/4 cup milk
1/4 cup parmesan cheese
1/4 cup frozen peas

- Bring a large cooking pan of water to boil. Sprinkle the chopped chicken with salt and pepper.
- Add canola oil to a skillet and turn heat on medium high. Add the seasoned chicken. 
- Start cooking your pasta in the boiling water (In the last 2 minutes of pasta cook time, you will add frozen peas).
- Cook the chicken for about 5 minutes, or until completely white, stirring occasionally. 
- Bring heat up to high to brown chicken to a golden color, cooking another 2-3 minutes.
- Add lemon juice, milk and parmesan to the skillet of chicken and stir well. (Don’t freak out if the milk curdles! It gives it a tangy buttermilky flavor). 
- Reduce heat under the skillet to the lowest setting. By now the pasta should be almost done so add the peas and let it return to a boil.
- When pasta is done, drain it completely and mix the chicken and sauce in with the pasta and peas. Top with additional parmesan if desired.

Chicken Noodles

    Boneless chicken ½ kg
    Noodles 1 packet
    Green chili sauce 2 tbsp
    Dry red chilies 2-3
    Chopped garlic 1 tbsp
    Chopped green chilies 1 tbsp
    Mixed shredded vegetables
    Soya sauce 3 tbsp
    Vinegar 1 tbsp
    Ajinomoto 1 pinch
    Salt and black pepper to taste

- Boil the chicken and cut into cubes. 
- Heat oil in deep pan and add garlic, dry red chilies, shredded vegetables, soya sauce, salt, black pepper, green chili sauce and Ajinomoto and sauté for some minutes. 
- Boil the noodles for 5 minutes. 
- Strain the noodles and add them in mixed vegetables and chicken. 
- Add green chilies and vinegar and cook for 10 minutes on low heat. Serve hot.

Cheese Sticks

    Mozzarella cheese sticks 1 packet
    Bread crumbs 1 ½ cup
    Flour 2/3 cup
    Garlic salt ½ tsp
    Beaten eggs 2
    Cornstarch 1/3 cup
    Cooking oil for frying
    Water ¼ cup

- Take a bowl and combine eggs and water.
- Mix bread crumbs and garlic salt in another bowl.
- Blend flour and cornstarch together. Heat oil in a big sauce pan.
- Take cheese sticks and roll in flour mixture then dip in eggs and again roll in the mixture of bread crumbs.
- Deep fry till golden brown. Crispy cheese sticks are ready to serve with chili sauce and ketchup.

Chicken sticks

Pastry filled with chicken mince cooked with veggies, sweet chilli sauce and oyster sauce, these rolls are something quite special!

    1 teaspoon vegetable oil
    1 onion, finely chopped
    500g chicken mince
    200g green or red cabbage, finely shredded
    2 small carrots, grated
    ¼ cup oyster sauce
    ¼ cup sweet chilli sauce
    5 sheets puff pastry, halved
    1 egg, lightly beaten

- Remove pastry sheets from freezer, separate and leave on bench to thaw while preparing filling.
- Line two baking trays with baking paper.Preheat oven to 200°C.
- Heat oil in a large nonstick frypan over high heat, add onion and mince and cook for 5 minutes until chicken is golden.
- Stir to break up the large chunks. Add the cabbage, carrot and sauces and cook for another 5 minutes. 
- Remove from heat and cool.
- Spoon the chicken mixture along the centre of each pastry half, brush the edges with egg and roll up. 
- Slice each roll into three pieces and place join-side down on baking trays. Brush tops with egg.
- Bake for 10-15 minutes until golden brown.

Little meat pies

    3 sheets frozen shortcrust pastry
    2 sheets frozen puff pastry
    1 tsp oil
    1 onion, diced
    500g lamb mince
    1 tsp tomato paste
    2 cups (500mL) beef stock
    ½ cup red wine (optional)
    2 tsp Worcestershire sauce
    1 tsp cornflour
    2 tsp water
    salt and freshly ground black pepper to taste
    1 egg, lightly beaten

- For the filling, heat the oil in a saucepan over high heat, add the onion and cook for 2 minutes or until soft. 
- Add the mince and cook until brown, about 5 minutes. Use the back of a wooden spoon to help break up the chunks. 
- Add the tomato paste, stock to the saucepan and simmer for 1 hour. 
- Mix the cornflour and water to make a smooth paste, stir into the beef mixture until thickened. 
- Add salt and pepper to taste and leave to cool.
- Preheat the oven to 180°C. Defrost the pastry sheets on a clean work bench, this takes about 10 minutes. 
- From the short crust pastry, cut out 12 bases slightly larger than the holes of your muffin pan and push gently into muffin holes; you need about a 3-4mm hang over the edge to ensure a good seal. 
- You may need to re-roll the pastry cut offs. Spoon in filling to just below top of pastry. 
- Cut out 12 lids from the puff pastry, place on the top of the pies, press edges of pastry together and trim
- Brush the tops of the pies with egg and make a slit in the top. Bake for 25 minutes or until golden.

Homemade sausage rolls

sausage rolls is great for children’s birthday parties or to take on a picnic – adults usually love them more than the kids.

    500g chicken mince    
    500g lamb mince
    4 sheets frozen puff pastry
    2 carrots, peeled and cut into chunks
    1 onion, peeled and quartered
    ½ cup fresh flat-leaf parsley
    ½ tsp salt
    ¼ tsp white pepper
    1 egg, lightly beaten

- Preheat oven to 180°C. Line two baking trays with baking paper.
- Place pastry sheets on bench to defrost. Place carrots, onion and parsley in a food processor and pulse until finely chopped.
- Add mince, salt and pepper and puree until smooth. Combined all ingredients in a large bowl and did the final mixing with (clean) hands.
- Divide the mince mixture into eight equal portions.
- Slice each sheet of pastry in half. Place a portion of mince on the middle of the long-edge of the pastry and pat the mince into a long sausage shape.
- Brush the sides of the pastry with egg, peel the pastry away from the plastic backing and fold the bottom edge over the mince and then roll it over to seal. Do this as firmly as possible so the pastry is tight and neat — makes for better presentation.
- Brush the top of the pastry with egg and then cut each roll cross-ways into about 8 small rolls.
- Place rolls on prepared trays about 2cm apart. 
- Bake for 25 minutes until pastry is puffy and golden and the mince is cooked through.

Baked Chili

Tender pieces of lamb slow-cooked in a rich tomato base enhanced with whole cloves and spiked with crushed red chili peppers. Serve over rice or with lots of crusty bread to soak up the sauce. Even better the next day.

1 kg lamb stew meat 
1 tsp vegetable oil 
1 kg onions, chopped 
2 green bell peppers, seeded and chopped 
400 grm canned diced tomatoes with green chiles 
3 cups seeded and chopped tomatoes 
4 dried whole red chili peppers, crushed 
2 bay leaves 
3 whole cloves 
2 tsp chili powder 
1 tsp ground cumin 
1 tsp crushed dried oregano 
salt to taste
1/2 tsp ground black pepper 
1/2 tsp paprika

- Preheat oven to 150°C.
- In a large oven-safe pan, brown stew lamb in vegetable oil over medium-high heat, about 4 minutes.
- Add onion and green bell pepper and sauté until tender, about 3 minutes.
- Stir in canned tomatoes, fresh tomatoes, chili peppers, bay leaves, cloves, chili powder, cumin, oregano, salt, pepper and paprika -  mix well.
- Cover and bake for 2 hours, or until the lamb is tender. Remove bay leaf prior to serving.
- Serve hot.

Note: Makes 8 servings. You can make this recipe with beef

Fruity gelato

This fruity gelato recipe can be adapted to use almost any freah fruit you have on hand or you can use frozen fruit. It's perfect for that summer dinner party or just as a healthy alternative to ice cream for the kids.

    2 cups fruit, fresh or frozen
    2 egg whites
    1/3 cup lemon juice
    1/4 cup honey

- Combine the fruit, lemon juice and honey in a bowl and mash or use a stick blender to puree.
- Pour into a cake tin lined with baking paper. Place into the freezer. This should take approximately 2-3 hours to freeze.
- In a bowl, beat the egg whites until frothy. Add the frozen fruit mixture and mix using a stick blenderuntil it becomes light and fluffy.
- Pour into your serving dish and place back into the freezer for 2-3 hours or until firm.


2 cup sifted all-purpose flour
1 teaspoon baking soda
2 cup brown sugar
1/2 cup Crisco shortening
1 cup buttermilk
1 teaspoon vanilla
2 ounce unsweetened chocolate, melted
3 eggs
1/2 teaspoon salt

Fudge Sauce:
4 ounce chocolate bar
1/2 ounce unsweetened chocolate
8 tablespoons butter
3 cups powdered sugar
1 2/3 cups evaporated milk
1 1/4 teaspoons vanilla

- Preheat oven to 400 degrees.  Cream together brown sugar and shortening; add buttermilk and vanilla.  
- Add melted chocolate, then add eggs one at a time.  Sift together flour, baking soda, and salt and add to creamed mixture
- Beat for 2 minutes.  Pour into a greased floured pan. 
- Bake for 40 to 45 minutes.

Fudge Sauce:
- Melt chocolate and butter in saucepan over very low heat.  Stir in powdered sugar, alternating with evaporated milk, blending well.  - Bring to a boil over medium heat, stirring constantly.  Cook and stir until mixture becomes thick and creamy, about 8 minutes.  
- Stir in vanilla; serve warm Chocolate Cake with evening tea.

Spicy Achari paneer

Achari Panner is a spicy vegetarian paneer recipe made with the spices which go into pickle. Spices are roasted and grounded in a pestle mortal or grinder. In the Achari Paneer , I have added curd and lemon juice, which gives a sour and tangy taste. In the Achari Paneer, I have added thick chillies; you can add any green chillies you like. I have used mustard oil for Achari Paneer (traditionally mustard oil is used) cooking, but you can use vegetable or sunflower oil. Mustard oil is unique from other oils, as it is heated, till it starts to smoke, as it will improve both its flavour and nutrional value. This Achari Paneer goes well with chapathi (roti), plain rice, pulav, Nan. With the same spices can try with chicken, cauliflower, fish, mutton or mixed vegetable.

    Paneer – 1/4 kg
    Mustard oil – 3 tbsp
    Onion seeds – 1/4 to 1/2 tsp
    Methi seeds – 1/4 tsp
    Onion (medium, sliced) – 1
    Garlic cloves (crushed)– 3
    Dry chillies (broken into pieces) – 2
    Ginger paste – 2 tsp
    Chilli powder – 1 tsp
    Turmeric powder – 1/2 tsp
    Curd – 3 tbsp
    Water – 3/4 cup
    Tomato (medium, sliced) – 1
    Salt as per taste
    Green chillies (sliced) – 1
    Lemon juice – 1 tbsp
    Coriander leaves (optional) – few

    Achari masala (pickle masala)
    Coriander seeds – 3 tsp or 1 tbsp
    Cumin seeds – 1 tsp
    Saunf seeds – 2 tsp
    Onion seeds – 1/2 tsp

- Slice onion, tomato and green chilli, and crush garlic, keep aside.
- Roast all the spices on medium or lower flame, till aroma and flavour comes from it.
- Let it cool and ground it to powder form, in a pestle mortal or spice grinder.
- Preheat the pan with mustard oil, you need to make mustard oil very hot first smoky, and then reduce the mustard oil temperatue, as if garlic is added in a very hot oil then it can burnt, let the temperature of the oil be slightly hot.
- Add garlic and dry chillies in the hot oil, when it starts sizzling, add Methi seeds and onion seeds, let it splutter for few seconds, do not burn garlic, as it can give bitter taste.
- Add sliced onion, cook till it is transparent and becomes soft.
- Add ginger paste, stir for few seconds, then add curd, chilli powder, turmeric powder, roasted pickle masala 2tsp and roast for 1 to 2min and immediately add water, mix well , cook till the spices are cooked and it starts leaving oil, cook on the medium flame.
- When the spices are cooked well, and it becomes like masala type, add tomato slices and paneer pieces, mix well, cook for 3 to 4min, till the paneer pieces is well blended and coated with the onion mixture.
- Add sliced green chillies, again roasted pickle masala , lemon juice and little water 1/3rd cup, mix well, cook on simmer for 8 to 10min.
- After 10min, the achari paneer is ready to serve, as a starter or main meal.
- Serve with plain rice, pulav ,chapathi(roti) or naan or as a starter.

Walnut & Almond Loaf

    150g self Raising Flour
    50g Almond meal (ground almonds)
    85g brown sugar
    1 tsp Spencers Mixed Spice
    55 g chopped walnuts
    1 tablespoon butter, melted
    2 eggs
    ½ cup milk
    A Pinch of salt

- Sift all dry ingredients into a mixing bowl.
- Combine butter, eggs and milk. Pour into dry ingredients and mix well.
- Pour into a well greased loaf tin and bake at 180ºC for 45-50 minutes or until inserted skewer comes out clean.

Marble Cake

    2 cups flour
    100g butter
    1 cup sugar
    2 eggs
    1/2 cup milk
    1/2 teaspoon Anchor Imitation Vanilla Essence
    1 tsp cocoa powder
    A Pinch of salt
    A few drops of red food colouring

- Cream butter with sugar and vanilla essence until light and fluffy. Add eggs one at a time and beat well after each.
- Fold in sifted flour and salt alternatively with milk.
- Spoon a third of the mixture into a greased cake tin. Half the remainder of the mix adding cocoa to one half and red colouring to the other. 
- Spoon mixtures alternatively into cake tin and ripple with a knife to create marbling effect.
- Bake in oven at 180c for 40-45 minutes or until and inserted skewer comes out clean.

Orange Cake

    1 cup caster sugar
    125g butter
    1 orange - Rind and juice
    2 eggs
    2 cups flour
    A Pinch of salt
    1 tsp of milk

- Cream, butter, sugar and rind until light and creamy.
- Beat the eggs lightly and sift the flour and salt.
- Add the eggs and orange juice slowly and alternatively with the flour and salt.
- If necessary add a little milk to give a soft dropping consistency, and then beat well for 2 minutes.
- Place in a greased and floured large cake tin and bake in a moderate oven 180c for 40-45 minutes or until an inserted skewer comes out clean.

Spiced Gingernut Biscuits

    1 cup Plain Flour
    2 tablespoons sugar
    1 teaspoon Anchor bicarbonate soda
    1 teaspoon Spencers Mixed Spice
    1 teaspoon Spencers Cinnamon Ground
    1 teaspoon Spencers Ginger
    50g butter
    2 tablespoons golden syrup
    1 egg

- Preheat oven to 175 c, Sift all dry ingredients
- Melt butter and golden syrup. Add to flour mix and combine gently.
- Add egg and bring together. Once combined, roll out onto a floured surface and roll to 1.5cm thickness.
- Use cookie cutters to make shapes. Bake in oven for 10 minutes.
- Cool and dust with icing sugar.

Pumpkin Fruit Cake

    1 cup pumpkin, cooked and pureed
    1 cup butter
    1 cup sugar
    2 eggs
    1 teaspoon Anchor Vanilla Essence
    2 cups flour, sifted
    1 cup sultanas 
    1 cup raisins
    A Pinch of salt

- Beat butter and sugar until light in colour and well aerated.
- slowly add eggs in several lots and beat until smooth with each addition.   
Carefull fold in flour and salt, and then fold in fruit and pumpkin puree.
- Turn into a lined large cake tin and bake in a preheated oven at 150 c for 75-90 minutes or until an inserted skewer comes out clean.

Pumpkin curry with chickpeas

  1 piece pumpkin (about 1kg)  
  1 tbsp olive oil
  3 tbsp yellow curry paste
  2 onions , finely chopped
  3 large stalks lemon grass , bashed with the back of a knife
  6 cardamom pods
  1 tbsp mustard seed
  250ml vegetable stock
  400ml can reduced-fat coconut milk
  400g can chickpeas , drained and rinsed
  2 leamon
  large handful mint leaves
  naan bread or chapati , to serve

-  Heat the oil in a sauté pan, then gently fry the curry paste with the onions, lemongrass, cardamom and mustard seed for 2-3 mins until fragrant. 
- Stir the pumpkin or squash into the pan and coat in the paste, then pour in the stock and coconut milk. Bring everything to a simmer, add the chickpeas, then cook for about 10 mins until the pumpkin is tender. The curry can now be cooled and frozen for up to 1 month.
- Squeeze the juice of one lime into the curry, then cut the other lime into wedges to serve alongside. Just before serving, tear over mint leaves, then bring to the table with the lime wedges and warm naan breads or chapati.

Spicy Chickpea & Potato fry

  300g potatoes , cut into small pieces
  2 onions , sliced
  2 garlic cloves , crushed
  1 tsp cooking oil
  1 tsp each ground coriander , turmeric and mild chilli powder
  1 tbsp cumin seeds
  410g tin chickpeas , drained and rinsed
  2 tbsp tomato purée
  200g baby spinach
  coriander leaves - chopped
  Salt to taste

- Boil the potatoes in salted water until just tender. While they are cooking, soften the onions and garlic in the oil in a pan for a few mins. 
- Add all the spices, then fry for 1 min more. Stir in the chickpeas and tomato purée with 400ml water, then turn the heat up and bubble for a few mins.
- When the potatoes are ready, drain and add to the pan. Cook for a few mins until the sauce is thick, stir in the spinach, then season. 
- When the spinach has wilted, scatter with coriander and serve with the chapatis, yogurt and chutney on the side.

Pea & Paneer Curry

  250g paneer, cut into chunks
  4 ripe tomatoes, roughly chopped
  1 onion , chopped and whizzed to a purée with a thumb sized piece of ginger and clove of garlic
  300g frozen peas, defrosted
  cooking oil
  spice mix made from 2 tsp garam masala , ½ tsp turmeric and a pinch cayenne
  300ml water

- Fry the paneer in 2 tbsp of cooking oil until golden brown then Scoop out. 
- Fry the onion mix until fragrant, about 5 minutes. Stir in the spices, then the tomatoes and stock, and simmer for 10 mins until thickened. 
- Add the paneer and peas and cook for 5 minutes.

Mushroom & Potato Curry

  250g button mushrooms
  1 tbsp cooking oil
  1 onion , roughly chopped
  1 large potato , chopped into small chunks
  1 aubergine , trimmed and chopped into chunks
  2-4 tbsp curry paste (depending on how hot you like it)
  150ml water
  400ml can reduced-fat coconut milk
  chopped coriander , to serve

- Heat the oil in a large saucepan, add the onion and potato. Cover, then cook over a low heat for 5 mins until the potatoes start to soften. 
- Throw in the aubergine and mushrooms, then cook for a few more mins.
- Stir in the curry paste, pour over the stock and coconut milk. Bring to the boil, then simmer for 10 mins or until the potato is tender. 
- Stir through the coriander and serve with rice or naan bread.

Salted Mint Lassi

Lassi is a yogurt based healthy drink. It’s very popular throughout Pakistan. Mint and ginger gives a very tangy and refreshing taste. Mint Lassi is a great compliment to any meal especially during summer.

2 cups of yogurt
¼ cup mint leaves
1 teaspoon ginger juice (Optional)
½ teaspoon salt
1/4 teaspoon black salt (optional)
1/8 teaspoon roasted cumin seed powder
Few mint leaves for garnishing
½ cup of ice cubes

- Blend mint leaves with about 2 tablespoons of yogurt making a paste. 
- Add yogurt, ginger juice, salt, black salt and about 1 cup of water. 
- Blend just enough to make the drink smooth; don’t over bend as it will become frothy.
- Pour it over ice cubes and garnish with roasted cumin seed powder and mint leave.

Ginger juice: shred the ginger using fine shredder or jester and squeeze the pulp using fingers.

Note: Serves 2 Person

Almond saffron milk

Almond saffron milk can be served hot or cold. Milk with blend of nuts and flavored with saffron. Saffron gives a beautiful orange-yellow color and distinctive flavor and aroma.

20 Oz milk
10 pistachios
10 almonds
1/4 teaspoon cardamom powder
2 tablespoons sugar adjust to taste
few strands of saffron

For Garnishing
1 teaspoon thinly sliced pistachios

- Soak the almonds and pistachios for about 10 minutes in hot water. 
- Blanched the almonds and pistachio.
- Grind the almonds and pistachios using 2-3 tablespoons of milk until smooth.
- Boil the milk in a pan over medium high heat stirring occasionally to prevent burning.
- Add the almond paste, sugar, cardamom and saffron strands. Lower the heat to low and let it simmer for 4-5minutes stirring often.
Turn of the heat, serve warm or chilled.
- Garnish the milk before serving with pistachios.

Note: Serves 2-3 Person

Freezing samosa for a long time

It is a good idea to freeze samosas; it comes out very handy for snacking or parties. The trick is to half fry the samosas before freezing them. Only fry them until samosa’s shell becomes lightly gold. Wait until samosas are at room temperature, and then bag them in zip lock bags. When you are ready to eat, fry on medium heat. Samosas will stay good for 1 to 2 months.

Best way to store vegetables

In order to extend the shelf life of green vegetables like cucumbers, squashes, zucchini and green beans, wash and dry the vegetables and wrap them in paper towel or put them in paper bags before refrigerating.

Why do gulab jamuns become hard and break when frying?

Gulab jamuns are often hard because the dough is not soft enough and are cooked on too high heat. Gulab jamuns should be cooked on low heat. Gulab jamuns will tend to break because of too much baking soda added to the recipe.

Why do rotis become hard and dry?

In my opinion there are two reasons
1. Rotis become hard is because after each individual roti is made, they should be covered immediately so the steam keeps the rotis soft. Many people wait until all rotis are made and then cover them. 
2. Rotis may become hard is because the dough is not completely kneaded and pliable.

How to store green coriander for 1 to 2 week?

Its better not to wash cilantro until you are ready to use it. Before refrigerating, chop off the heavy steams and remove the leaves that are going bad. Pat dry the cilantro. Wrap the cilantro in the paper towel and store it in a paper bag. I like using brown paper lunch bags.

I have been able to store cilantro for almost 1 to 2 week.

Spinach raita

Spinach raita is a refreshing yogurt based dish, made with spiced spinach and yogurt. By adjusting it’s thickness, spinach raita can also be used as a sandwich spread or as a dip for fresh veggies. 

2 cups chopped spinach
1/2 teaspoon cumin seeds
Pinch of asafetida (hing)
1 teaspoon oil
2 whole red chili
1/2 teaspoon black pepper
salt to taste
1 1/2 cup yogurt

- Heat the oil in a saucepan on medium high. Test the heat by adding one cumin seed to the oil; if seed cracks right away oil is ready.
- Add the asafetida and cumin seeds. After the cumin seeds crack, add red chilies stir-fry for few seconds.
- Add spinach, salt and black pepper and stir-fry, making sure to press the spinach down so most of the water can evaporate, still leaving spinach moist.
- After the spinach cools off, mix it well into the yogurt.
- Add milk to the raita about half a cup adjust to the desire consistency.
- serve chill.

Frozen chopped spinach can be used instead of fresh spinach.

Note: Serves 2-3 Person

Stuffed Peppers

 4 bell peppers
 500g cooked tomato rice
 2 tbsp pesto
 Pitted black olives , chopped
 200g cheese , sliced

- Use a small knife to cut the top out of the peppers, then scoop out the seeds. Sit the peppers on a plate, cut-side up, and cook in the microwave on High for 5-6 mins until they have wilted and softened.
- While the peppers are cooking, mix the rice together with the pesto and olives and two-thirds of the cheese. Scoop the rice into the peppers, top with the remaining cheese and continue to cook for 8-10 mins.

Mango Yogurt Gravy

 1 large mango
 1/4 tsp turmeric powder
 1 tbsp thinly sliced shallots
 2 small thai green chilies
 1 tbsp thinly chopped ginger
 1.5 cups yogurt
 Salt to taste

 For the garnish
 1/2 tsp mustard seeds
 1/4 tsp cumin seeds
 1/4 tsp fenugreek seeds
 1 tbsp diced shallots
 2 dry red chilies
 1 tsp oil 
 a few curry leaves

- Skin and dice the mango into very small pieces. 
- In a pan, place the mango pieces, shallots, slit green chilies, ginger, turmeric powder and salt, and pour just enough water to cover the ingredients.
- Cook covered till the water is boiling, remove the cover and cook it on medium heat till the mango pieces are really soft, and most of the water is gone. 
- Mash the mango pieces with the back of a heavy wooden spoon to break up the pieces.
- Reduce the heat to the lowest flame, and pour the yogurt into the saucepan. 
- Stir well to combine the mashed mango pieces with the yogurt. Keep stirring till the gravy is heated through, don’t let it boil. Remove from the heat.
- In a small frying pan, heat oil and add the mustard seeds. When they start to splutter, add the cumin and fenugreek seeds and fry for a few seconds. Add the shallots, curry leaves and red chilies and fry till the shallots are brown. 
- Pour this over the prepared mango-yogurt gravy and mix well.
- Serve with rice or chapati.

Baked mango cheesecake

125 gms digestive biscuits of any pakistani brand
3 eggs
50 gms unsalted butter, melted
80 gms castor sugar (caster sugar)
1/2 cup mango pulp
1/2 cup mango (1/2 centimeter cubes)
2 tbsp mango jelly crystals
250 gms cream cheese

- Preheat the oven to 180°C. Take crushed biscuits in a bowl. Add melted butter and mix.
- Take a spring bottom tin and line the bottom with this mixture. Press lightly and keep the tin in the refrigerator to chill.
- Break eggs into a bowl. Add sugar and whisk with a hand blender till frothy.
- Take cream cheese in another bowl. Add mango pulp and mix with a hand blender.
- Add eggs and mix. Pour this mixture over the biscuit base in the spring bottom tin.
- Spread mango cubes over it Keep the tin in the preheated oven and bake for about forty minutes or till well set. Take it out of the oven and let it cool.
- Keep it in the refrigerator to chill. Heat half cup water in another pan, add mango jelly crystals and cook till well dissolved.
- Cool to room temperature. Pour it over the chilled cheesecake and keep it in the refrigerator to chill again. Serve chilled.

Chicken masala roast

1-1/2 chicken, cut into 16-18 pieces
1 lemon, halved
8 small onions, peeled
4 cloves of garlic, crushed
1 tbsp ginger, grated
1 tbsp honey
3 tbsp oil
1 tsp red chilli powder
2 tsp cumin seeds
1 tsp coriander seeds
½ tsp all spices powder
250 ml plain yoghurt

- Pre-heat the oven at 200°c. 
- Place chicken, lemon and onions in a baking dish. 
- Mix together all the remaining ingredients and pour over the chicken. 
- Cover with foil and roast for an hour. Remove foil 15 minutes before taking out the dish from the oven.


 3 cups white rice
 1 teaspoon minced fresh parsley
 1 pound ground beef
 1/2 teaspoon ground allspice
 1/2 teaspoon ground black pepper
 1/4 teaspoon curry powder 
 1 (16 ounce) jar grape leaves, drained and rinsed
 2 tablespoons cooking oil
 1 potato, sliced into rounds
 1 cup canned tomato sauce
 2 cups water, or as needed

1. In a medium bowl, mix together the uncooked rice, ground beef, parsley, allspice, pepper and curry powder until well blended.
2. Pour oil into the bottom of a large pot, and spread to cover. Make a layer of potato slices to cover the bottom of the pan. The dolmas should not be able to touch the bottom of the pan.
3. Lay the grape leaves out flat on a cutting board. Place about a tablespoon of the beef mixture in the center of one leaf. Fold sides in towards the center, then roll up from the bottom loosely. Set in the pot seam side down. Repeat with the remaining mixture and leaves. For large leaves, you may cut them in half at the center vein. Place a heavy dinner plate on top of the dolma to keep them from unraveling. The cooking pot should be about 2/3 full.
4. Pour tomato sauce and water over the dolma. The liquid should cover them by at least one inch. Adjust the amount of water if necessary. Bring to a boil, then cover, and simmer for 45 minutes to 1 hour, until all liquid has been absorbed and rice is tender.

Stuffed Roasted Peppers

4 - 7 oz. cans roasted peppers
1 cup seasoned breadcrumbs
8 oz. shredded fontina cheese
3 cloves minced garlic
1/4 cup imported grated romano cheese 
A few sprigs of fresh parsley - chopped finely
Salt and pepper to taste

- Flour and beaten eggs (enough to dredge peppers in) 
- Drain peppers and rinse with water. Open peppers, splitting in one side, so that they lay flat on counter. 
- Sprinkle with small amount of breadcrumbs, reserving most to coat peppers with. 
- Add minced garlic, shredded fontina cheese, parsley, and grated romano cheese. 
Roll up peppers, keeping as much filling inside as possible, then dredge in flour, egg, then seasoned bread crumbs and set aside. 
- Heat olive oil on medium-high heat in frypan. When hot, fry peppers until golden, turning once to brown evenly. 
- Sprinkle with salt and pepper and serve

Hyderabadi Mirchi ka salan

8 Green thick mirch - keep in salt water for half an hour and drain
2 onion - chopeed
1 ginger - one inch grated
3 garlic grated
coriander powder one tsp
turmeric powder one tsp
salt to taste
cumin seeds one tsp
coconut grated two tbsp
tamarind pulp dissolved in water one and half cup

- Heat oil in pan
- fry the drained hari mirch till they change colour, keep aside
- Add cumin seeds, once they start spluttering add chopped onions followed by ginger and garlic
- Add turmeric powder, coriander powder, grated coconut and salt keep frying now add the fried hari mirch further fry for two minutes
- Add the tamarind pulp dissolved in water
- Cover and cook for a minute or two

Mirchi ka Salan

3 medium-large green peppers
2 medium-large red peppers
1/2 Cup sesame seeds
1 tsp desiccated coconut (unsweetened)
2 tsp oil 
1/2 tsp nigella seeds/ kalonji
1 tsp mustard seeds
1 tsp cumin seeds
2 medium onions, chopped fine
2 green chillies, chopped fine
1/2 tsp red chilli powder 
salt to taste
1/2 lemon, freshly juiced

1. Grind the sesame seeds and desiccated coconut into a fine powder in a spice grinder.
2. Cut the peppers into thick slices.
3. Heat 1 T oil in a heavy pan. Fry the pepper strips on medium-high heat until charred at the edges and slightly wilted. Remove them and set them aside.
4. Heat 1 T oil in the same pan. Temper it with nigella seeds, mustard seeds and cumin.
5. Saute the onion and chillies until the onions are transluscent 
6. Add the salt, red chilli powder and sesame-coconut powder and saute for a few minutes.
7. Add a cup of water and bring to a boil. Simmer for 5 minutes. Add the peppers, simmer for a couple of minutes more, then turn off the heat.
8. Stir in the lemon juice before serving.

Ice lolly

SUMMER IS FINALLY HERE and with the change of seasons comes the promise that many people make each year--to take better care of themselves, Use any juicy fruits you already have in your larder to whip up ice lollies.

Oranges/ sweet limes/ mango/ pineapple/ watermelon/ muskmelon
A little sugar (optional)

- Chop the fruit into small pieces.
- Add a little sugar if needed and mix well.
- Spoon the fruit pieces into kulfi moulds and freeze them in their own juices.
- Unmould and serve.

Cold Cucumber Soup

1 kg fresh cucumbers
500 gm yoghurt
150 ml milk
1 tbsp butter
1 tbsp capsicum, chopped

- Chop up one cucumber finely and the others into big pieces.
- Add three cups of water to the big cucumber pieces and cook till soft.
- Blend in a mixie after cooling.
- Add curd, milk and salt to taste to the cucumber puree. Mix well.
- Heat one tablespoon of butter and fry the finely chopped cucumber along with one tablespoon of finely chopped capsicum for a few minutes.
- Add to the soup. Mix well and chill. Serve cold. 

Mango Rice

2 cups boiled and cooled rice
4-5 curry leaves
1 cup grated raw mango
1/2 tbsp urad dal
pinch of asafoetida
1/4 tsp salt
1 tbspmustard seeds
3 tbsp oil
corriander leaves for garnishing

for paste
5 dried red chillies
1/4 cup grated coconut
1/4 tsp turmeric powder
1/2 cup grated mango

- Heat oil in a pan
- Add mustard seeds and urad dal, When dal becomes brown, add curry leaves and asafoetida
- Add the raw mango, and let it cook for 5 minutes
- Add the paste and saute for another 2-3 minutes, Remove from gas    Mix cooled rice with it properly
- Garnish with corriander leaves
- Serve hot 

Ginger Garlic Mango Pickle

1 kg green mango pieces
1/4 kg ginger garlic paste
1/4 kg red chilli powder
1/4 kg til /sesame oil
1/4 kg salt

- Cut the mango pieces (the size of half a lemon) clean them with a dry cloth and put it aside.
- Clean the ginger garlic and make a fine paste. In a big vessel put the mango pieces, salt, red chilli powder, ginger garlic paste and mix well.
- In a pan heat 100 gm oil and put 1/2 spoon rai 1/2 spoon jeera 1/2 spoon methi.
- As the seasoning start to spurt switch of the gas and cool it. Heat a vessel for few minutes till it becomes real hot and switch of the stove.
- Pour the remaining 400 gm of oil into the vessel and allow the oil to cool in the vessel itself.
- Do not heat the oil with the vessel /but only pour it in the hot vessel. Clean a glass bottle (1.5 kgs) dry it completely.
- Put all the ingredients of step 1 into the bottle. Only after the oil has cooled down mix the step 2 and step 3 ingredients into the bottle.
- Mix the mango pieces and the masala with a wooden spoon. Close the lid tightly and keep aside for about 2/3 days. The pickle can be used as and when required


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