Oil 2Tbsp
Minced garlic 1tsp
Minced ginger 1tsp
Boneless chicken 1/2kg
*cut into 1cm cubes,(check vedio in my other post how to cut the chicken)
Tomato paste 2Tbsp
Ketchup 1/2cup
Chilli flakes 3/4tsp
White pepper powder 1/2tsp
White vinegar 1Tbsp
Chilli garlic sauce 2Tbsp
Pinch of yellow food colouring
Water as required
Salt to taste
Spring onions for garnish
METHOD
1. Take a wok and pour some oil and saute the ginger and garlic for couple of minutes.
2. Add chicken cubes and cook until changes color.
3. At this stage add tomato puree, ketchup, chilli flakes, salt, white pepper powder, vinegar, chilli garlic sauce and pinch of yellow food colour.
4. Let it simmer for couple of minutes. Add water to dilute the consistency as needed.
5. Pour in a serving bowl and garnish with green onions. Enjoy with fried rice.
A quick and easy recipe that doesn't require much ingredients and prepares in minutes.
It healthier than many other chinese recipes as it can be made with less oil that is because the chicken is not merinated and fried like most tradional chinese recipes. Hence making it good choice for house wives who love to cater their family with good food.
This is one of those recipes that consists of less ingredients but intense flavours.
I have added button chillies for a hint of spice, but if you like it more spicy you can add more.
For vegetables I have added sliced carrots, you can add red/ yellow/ green bell pepper. You can also add cashew nuts it gives it a nice crunch. Sprinkle some sesame seeds and sliced green onions at the end for a delightful presentation and enjoy it with Plain_ Chinese or egg fried rice.
PINEAPPLE CHICKEN
INGREDIENTS
Oil 2 Tbsp
Minced garlic 1 Tbsp
Minced ginger 1 Tbps
Red button chillies 4-6
Salt 1/2 tsp
White pepper powder 1/2 tsp
Chicken powder 1 tsp
Water 1 cup
Chicken stock 1/3 cups
Brown sugar/ jaggery 1/2 cup
Soya sauce 1/3 cup
Carrots 1 sliced
Boneless Chicken thighs fillet/breast 750 g
Pineapple juice 1cup
Pineapple chunks 1 can ( 560g )
Corn flour 2-3 Tbsp
METHOD
1. Take a wok and pour in oil and saute minced garlic and ginger in it for a minute. We need to saute it until its cooked but not colored.
2. Throw in red button chillies.(now these you can add more if you prefer it spicy.) Saute it for a while.
3. Add the chicken( that is cut into 1 inches cubes) with salt, white pepper powder and chicken powder. Cook until it changes color.
4. Now add chicken stock and some water and let the chicken cook completely for few minutes.
5. Finally add in soye sauce, pineapple juice, pineapple chunks and bring it to a boil. Thicken it with corn slurry.( that is 2tbsp corn flour mixed with 2Tbsp water)
6. Once thickened serve it with a sprinkling of green onion and sesame seeds along with boiled rice/ Chinese rice or egg fried rice.
Kofte to sab ke gharon ma bante hai laikin nargasi kofte bohat he kum gharon tak mahdood reh gaye hai. Mere susral ma bohat he pasand kiye jate hai or mere husband ko b bohat pasand hai. Ab ramazan shoro hone k sath he request agayi, yaar tum nargasi kofte kisi din bana lo or here i am making it.
For my daughter it's quite unusual from normal ones, its huge for her. Lol
Recipe is simple and i have added video do check that.
Recipe
Ingredients:
Queema 1/2 kg
Chanay ke daal 1/2 cup
Onion 1 sliced
Ginger Garlic paste 1 Tbsp
Sabat garam masala 1 Tbsp
Lal mirch powder 1tsp
Garam masala powder 1tsp
Cook everything mentioned above in a pot with enough water until well cooked and there is no water left in it.
Let cool.
Chopperize it.
Add a raw egg.
Set aside.
Meanwhile hard boil 8 eggs.
Peel it and wrap the cooked and cooled filling over it.
Now deep fry the wrap koftas and set aside.
FOR GRAVY:
Oil 1/2 cup
Yogart 250g
Fried onion 1/2 cup
Salt
Lal mirch powder 1tsp
Haldi 1/2tsp
Pesa danya 1tsp
Garam masala powder 1tsp
Except oil and garam masala powder blend everything together in a blender.
Take a pan add oil and pour add the blended mixture over and cook until oil separates. Add in the garam masala powder.
Pour this in a dish and arrange koftas over it.
Enjoy
Bohat asan or jhat phat se bane wala. Ingredients b bohar thore hain or sabhi chezien ghar pe easily available hoti hain to kuch different banien or maze se khaien.
My recipe is pretty simple and quick. Just grab all the ingredients and toss everything together.
Recipe:
For merination:
Chicken breast 250g( cut diagonally into strips)
Dark soya sauce( optional) 1tsp
Salt
White pepper 1/4tsp
Egg 1/2
Corn flour 2tsp
☆ Merinate the chicken with salt, white pepper, soya sauce, egg and cornflour for 15 -20 minutes, then deep fry it and set aside.
Oil 1Tbsp
Mine ginger 1/2 tsp
Mince garlic 1/2 tsp
Chicken stock 1/4 cup
Salt 1/4 tsp
Chicken powder 1/2 tsp
Dark soya sauce 1/4 tsp
White pepper 1/4 tsp
Chilli oil 1 tsp
Onion 1 sliced lengthwise
Green chillies 6 slit and de-seeded
METHOD
1. In a clean wok add oil and ginger garlic.
2. Once golden, add in the stock.
3. Add all the rest of the ingredients and toss everything together.
4. Serve with Chinese or egg fried rice.
My recipe is simple, quick and it makes up a yummy treat. All my family is a huge lover of bolognese.
Here is the recipe
Mince meat( mutton, chicken or beef) 500g
Bay leave 1
Onions 1 finely chopped
Ginger paste 1 tsp
Garlic paste 1 tsp
Salt to taste
Peprika powder 1 Tbsp
Tomato puree 3 Tbsp
Tomato Ketchup 4Tbsp
Dried basil leaves 1tsp
Oil 2 Tbsp
Sugar 1tsp
Butter 1 Tbsp
Water as required
Method:
1. Take a pan, drizzle some oil and saute the onions until translucent.
2. Add in ginger and garlic paste and cook for another minute.
3. Add mince meat and all the spices and cook until all water dries up.
4.Now add in tomato puree, ketchup and butter. Adjust the seasonings.
5.Add some water and let it simmer on low heat for 5 minutes with lid on.
6. Serve it on a bed of boiled noodles.
7.Sprinkle parmesan cheese on top and enjoy.
How are you all? I hope everyone is good and healthy!
I know it has been long since I posted anything on my page and blog, and quite a lot of you did miss me and messaged me about my disappearance. Pardon me guys for this!
Being a proud mummy of two school going kids, it really gets sometime difficult to manage everything up. But I am back on track now with this super delicious and ultra yummy carrot cake with a heavonly delightful cream cheese frosting. This recipe is from my favourite book called the hummingbird bakery cookbook. So here it is
RECIPE
Ingredients
300g soft light brown sugar
3 eggs
300ml sunflower oil
300g plain flour
1 tsp bicarbonate of soda
1 tsp baking powder
1 tsp ground cinnamon , plus extra to decorate
½ tsp ground ginger
½ tsp salt
¼ tsp vanilla extract
300g carrots , grated
100g shelled walnuts , chopped, plus extra, chopped and whole, to decorate
Total time required
Preparation time:
Cooking time:
METHOD
Prepare Ahead
Prepare two quantities of Cream Cheese Frosting. Base line three 20-cm cake tins with greaseproof paper.
Instructions
1
Preheat the oven to 170°C (325°F) Gas 3.
2
Put the sugar, eggs and oil in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat until all the ingredients are well incorporated (don’t worry if the mixture looks slightly split). Slowly add the flour, bicarbonate of soda, baking powder, cinnamon, ginger, salt and vanilla extract and continue to beat until well mixed.
3
Stir in the grated carrots and walnuts by hand until they are all evenly dispersed. Pour the mixture into the prepared cake tins and smooth over with a palette knife. Bake in the preheated oven for 20–25 minutes, or until golden brown and the sponge bounces back when touched. Leave the cakes to cool slightly in the tins before turning out onto a wire cooling rack to cool completely.
4
When the cakes are cold, put one on a cake stand and spread about one-quarter of the Cream Cheese Frosting over it with a palette knife. Place a second cake on top and spread another quarter of the frosting over it.
5
Top with the last cake and spread the remaining frosting over the top and sides. Finish with walnuts and a light sprinkling of cinnamon.
CREAM CHEESE FROSTING
Ingredients
300g icing sugar , sifted
50g unsalted butter , at room temperature
125g cream cheese, cold
Total time required
Preparation time:
Cooking time:
Instructions
1
Beat the icing sugar and butter together in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) on medium-slow speed until the mixture comes together and is well mixed.
2
Add the cream cheese in one go and beat until it is completely incorporated. Turn the mixer up to medium-high speed.
3
Continue beating until the frosting is light and fluffy, at least 5 minutes. Do not overbeat, as it can quickly become runny.
Here I am with my favourite summer fruit MANGO! Just loves mangoes! I think it is one the fruit which taste amazing on its own, you don't have to cook it or add it in chaat with other fruits to enhance it flavours ,its is good on its own. Isn't it! Apart from whip cream and Ice-cream, which sure are flavour enhancer in this case but still There is no match for Mangoes, it sure are 'King of all fruits'. There are different varieties of mangoes available in market these day like chaonsa, anwar rathore.... Now taking advantage of this fresh summer fruit i made this 'MANGO SOUFFLÉ'. Original recipe is by Shireen Anwar, but the inspiration is my dear friend Asifa Rafiq. Here is the recipe
RECIPE
1 tin evaporated milk (chilled)
1 packet mango jelly
1 cup mango juice
1 tbsp gelatine powder (OR 1 tsp Agar Agar powder)
1/4 cup water
1 cup mango puree
4 Tbsp caster sugar
1/2 cup cream
FOR DECORATION
1/2 cup cream + 1 tbsp icing sugar, whipped for decoration
1 packet mango jelly, make it as per packet's instruction and set, for decoration (OPTIONAL)
METHOD
Soak 1 tbsp gelatine with 1/4 cup of water.
In another saucepan cook mango juice, mango jelly and soaked gelatine on medium-low flame until dissolved. Keep aside.
Blend together evaporated milk, sugar and mango puree, while blending pour in mango jelly gelatine mixture and blend till well combined. Add cream and blend for a final time.
Pour in glasses/bowl.
Decorate with mango jelly cubes, fresh mango slices or whipped cream.
* You can also make it without fresh mangoes using mango pulp/puree instead.
* You can also make it with other fruits like pineapple, pomegranate etc, just use the same flavoured jelly and juice accordingly.
