Stylish Apple cutting to decorate Salads

Elegant style of cutting Apple to decorate Salads:
This is very short, quick and fun way to decorate your salads. Just try it.

chicken makhani, butter chicken recipe

 

Recipe in Urdu:

 

Another Method: :) 

Ingredients:

• (چکن بوٹی آدھا کلو ﴿بون لیس

• (پیاز دو عدد ﴿کچی، پسی ہوئی

• (ہری مرچ چھ عدد ﴿کچلی ہوئی

• فریش کریم ایک پیکٹ

• تیل آدھی پیالی

• (گرم مصالحہ ایک چائے کا چمچ ﴿پسا ہوا

• ہلدی ایک چائے کا چمچ

• (لال مرچ ایک کھانے کا چمچ ﴿پسی ہوئی

• ادرک لہسن کا پیسٹ ایک کھانے کا چمچ

• مکھن دو کھانے کے چمچ

• نمک حسب ذائقہ

1. ایک ہانڈی میں تیل گرم کرکے کچی پسی ہوئی پیاز ہلکی گلابی کرلیں۔

2. اب اس میں ادرک لہسن کا پیسٹ ، نمک، ہلدی اور پسی لال مرچ ڈال کر ہلکا سا بھونیں اور چکن بوٹی میں ڈال دیں۔

3. جب چکن کا پانی خشک ہو جائے تو اس میں پسا گرم مصالحہ، کچلی ہوئی ہری مرچ، فریش کریم اور مکھن ڈال کر دس منٹ دَم پر رکھ دیں۔

4. مزے دار چکن مکھنی ہانڈی سادے چاولوں کے ساتھ سرو کریں۔

 

English Recipe:

  Murgh Makhani (Butter Chicken)


This chicken dish is among well known dishes of Pakistani and Indian cuisine. Chicken Makhani is a full flavored dish made with key ingredients of chicken, butter and cream adds for a rich taste. Serve with hot naan.


Ingredients

    Chicken ½ kg
    Ginger paste 1 tbsp
    Green chilies 6
    Onion 1
    Fresh cream ½ packet
    Soya sauce 2 tbsp
    Black pepper 1 tbsp (crushed)
    Salt to taste
    Butter 2 tbsp
    Oil 2 tbsp



Cooking Method:

    Put oil & butter in a pan and heat.

    Add chicken to fry till changes the color and take it out from the oil.

    Fry onion in the same oil.

    Add ginger paste & cook.

    Add fried chicken, black pepper, salt, soya sauce, green chilies & cook well.

    Now add cream & leave on steam for 2 to 3 minutes.

    Dish out and serve.

 

 

Ramzan Recipes, Recipes for Ramadan in Urdu

Ramzan Recipes, Recipes for Ramadan in Urdu

Chicken Shashlik Recipe

Ingredients

Chicken boneless (cubed) 1 kg
Chicken stock 1/2 cup
Capsicum (cubed) 1
Onion (cubed) 1
Vinegar 4 tbsp
Soya sauce 4 tbsp
Salt to taste
Worcestershire sauce 4 tbsp
Mustard paste 1, 1/2 tbsp
Black pepper and white pepper 1 tsp
Crushed red chili to taste
Cloves 2
Crushed garlic 1 tsp
Tomato puree 1/2 cup
Chili garlic sauce 1/2 cup
Ketchup 2 tbsp
Oil as required

Method:

Combine chicken, vinegar, 2 tbsp soya sauce, mustard paste, black pepper, white pepper, red chili, salt 1, 1/2 tsp amd 2 tbsp Worcestershire sauce, leave to marinate.

In a pan pour the whole marinated chicken and cook.

To give a BBQ flavor smoke it with a piece of coal.

In another pan heat some oil and add cloves and crushed garlic, saute’.

Add in tomato puree, chili garlic sauce, 1 tsp crushed red chili, 2 tbsp soya sauce, Worcestershire sauce and tomato ketchup.

Add chicken stock and cook for 10 min. Fry the onion and capsicum in a little oil.

Mix the vegetables, sauce and the chicken and cook for a minute or two. Serve with egg fried rice.

 

 

Anarkali Biryani Recipe

Ingredients

1/2 kg rice

375 gm boneless chicken
250 gm yogurt
5 green chilies, chopped
2 tomatoes, chopped
2 onion, thinly sliced
2 tbsp garlic ginger paste
1/2 tsp jailfel and jalwatrey powder
1/4 bunch fresh coriander, chopped
1/4 bunch mint leaves, chopped
8 whole black pepper
6 cloves
1 tbsp cumin seeds
4 green cardamoms
4 sticks cinnamon
20 cashew nuts
20 pistachios
20 chilghozas
1 tsp red food color
Few bay leaves
2 tbsp crushed pomegranate seeds (anardana)
50 gm dry plums
1 tsp cumin powder
2 tbsp red chili powder
1 tsp turmeric powder
2 tbsp kewra
Salt to taste
1 cup ghee

Method:

Heat 1 cup ghee in a pan, add big and small cardamoms, cloves, bay leaves, 2 cinnamon sticks and whole black pepper and fry it for 1-2 minutes.

Add garlic and ginger paste and onions together. Let them cook till they change color in light brown, then add1 tsp cumin seeds.

 

 Now cook it till the onions change its color into golden brown.

Add tomatoes and green chilies and lower the flame. Cook it for 2-3 minutes and then add 1 1/2 red chili powder, 1 tsp cumin powder, 1 tsp turmeric powder and salt.

 

 Mix it and then add yogurt.

In a bowl marinate chicken with 1/2 tsp garlic ginger paste, salt, 1 tsp red food color, 1 tsp red chili powder, 1/2 tsp turmeric powder, 1/2 tsp cumin powder and mix it well with your hands.

In a pan heat little oil and sauté the marinated chicken for 4-5 minutes. Remove it from heat.

In other pan heat 1 tbsp ghee and roast all the nuts in it till they change their color in light golden. Remove them from heat.

In a wok heat water for rice. Add bay leaves, 2 cinnamon sticks, 1/4 tsp cumin seeds and salt in water. When water starts boiling add rice.

In a gravy add layer of chicken, coriander and mint leaves, dry plums and pomegranate seeds.

 

 When rice are half cooked add layer of drained rice on gravy. Then add roasted nuts and remaining rice.

Add kewra and 2 tbsp ghee on top and now cook it covered. First increase the heat for 1 minute and when steam forms then lower the heat and put the biryani on dum for 10-15 minutes.

Serve hot with raita  and salad.

 

 

Mutton White Karahi Recipe

 

Ingredients

Mutton 1/2 kg
Yogurt 250 grams
Onion 1
Ginger Garlic paste 2 Tbsp
Fresh coriander leaves 1/2 bunch
Green chillies 4
Coriander 1 Tbsp
Black Pepper as per taste
Salt to taste
Oil 1/2 cup

Method:

Heat some oil in a pan and add ginger garlic paste to it.

Then add one onion into it.Cook for two to three minutes and then add mutton until water of mutton dries up.

Then add yogurt in it and pour some water ,approx. quarter cup of water.

Place the lid on the pan and cook on low heat until the oil separates from gravy and meat get tenderized.

Garnish with fresh corainder leaves,green chillies and sliced ginger.

For better taste,use undercut mutton to prepare Mutton White Karahi.

Shish Kababs - (Sheesh Kabab) Recipe

Ingredients

Minced lamb 500 g
Coriander finely chopped 2 tbsp
Onion finely chopped 2
Turmeric 1 tsp
Salt and pepper 1 tsp
Onion and green coriander for garnishing chopped
Oil spray as reqd
Lemon juice 1tsp
Vinegar 1tbsp
 

Method:

Mix all the ingredients together, seasoning with salt and pepper to taste.

Roll the mixture in to thin sausage shapes on skewer or without it according to your convenience and cook under a preheated moderate grill for about 10 minutes,spray with oil and change sides frequently.

Serve garnished with green coriander and onion crushed.