Chicken Hussainy

Ingredients :

1. Chicken (Medium pieces) - 1/2 kg

2. Big Onion (Sliced lengthwise) - 4 no's

3. Green Chilles - 8 no's

4. Crushed Ginger - 1inch piece

5. Sliced Tomatoes - 2 no's

6. Crushed Garlic - 1 1/2pod

7. Turmeric powder - 1 tsp

8. Chilli powder - 1 tsp

9. Cardamom - 4 no's

10. Nutmeg - 1/4piece

11. Mace - 1/4tsp

12. Cumin - 1/4tsp

13. Coriander leaves, mint leaves and

curry leaf (chopped) - 1 tbs

14. Dalda - 1 tbs

15. Salt - to taste



Method of Preparation :

Make a paste of turmeric powder and salt. Marinate chicken pieces with the masala and keep it for some time.

Powder cardamom, nutmeg, mace and cumin together.

Saute the onions and chillies in dalda or ghee. Add crushed ginger, garlic, powdered masalas, chilli powder and all the chopped leaves and saute well. After some time, add chicken and tomato. Close the lid and cook till done.

Turkish Style Eggs

 "An easy and memorable dish."


INGREDIENTS

3 cloves garlic, peeled and minced
1 1/2 cups plain yogurt
1 pinch salt
1 quart water
1 tablespoon vinegar
1 teaspoon salt
6 eggs
2 tablespoons butter
1 teaspoon paprika


DIRECTIONS

1 . In a small bowl, combine the garlic, yogurt and pinch of salt; mix well.

2 . In a large saucepan or stockpot, combine water, vinegar and 1 teaspoon salt; bring to a boil over high heat. When the water is boiling hard, reduce the heat and gently break the eggs into the water, spacing them well apart. Cook until the whites have set over the yolks, immediately remove the eggs with a slotted spoon and place on a serving dish.

3 . Melt butter in a small skillet or saucepan. Stir in paprika. Pour yogurt sauce over eggs and top with paprika butter. Your cilbir is ready!

Read more: http://www.forumpakistan.com/ramadan-ramzan-special-recipes-t14954.html#ixzz1TaYRrIZ9

Egyptian Feta Cheese Omelet Roll

"This omelet is juicy with this cheese - everyone that tried it, loved it, and they never expected it to turn out this good. Make sure pan is well greased, or else sides will stick and you won't be able to roll it."


INGREDIENTS

4 eggs, beaten
1/2 teaspoon black pepper
3 tablespoons crumbled feta cheese
1 teaspoon milk
1 tablespoon vegetable oil


DIRECTIONS

1 . In a small bowl, beat eggs and pepper together. In another small bowl, combine crumbled cheese with milk.

2 . Heat oil in a large non-stick skillet over medium-high heat. Pour in eggs, and tilt pan until bottom is evenly covered. When edges appear cooked, place feta mixture in a line in the center of eggs. Using a spatula, fold eggs over top and bottom of cheese, then fold sides over.

Read more: http://www.forumpakistan.com/ramadan-ramzan-special-recipes-t14954.html#ixzz1TaX9rOsr

Dahi Phulkiyan Recipe

 

Dahi Phulkiyan

Dahi Phulkian is a very refreshing and light meal for lunch and dinner. It serves as side dish in place of raita.

Ingredients:

For Dahi Phulki:

• 1 cup Gram flour or moong lentil flour 1 cup
• ½ tsp Soda by carbonate
• ½ cup water
• Salt as required
• Red crushed chilli
• 1 onion chopped
• 2 green chillies
• ½ tsp cumin seeds
• 1 pinch garam masala powder
• 1 pinch chat masala powder
• For dahi phulki tempering:
• 10 Whole red chilli
• ½ tsp Cumin seeds
• For yoghurt sauce:
• 3 cups yoghurt
• ½ bunch of coriander leaves
• ½ bunch of mint leaves
• 2 green chillies
• Oil for frying

Method:

1. First strain yoghurt through a muslin cloth so it gets blended
2. Make yoghurt sauce grinding all the three ingredients
3. Add this green sauce in yoghurt and mix well
4. Add some water to liquefy yoghurt to some extent (as phulkiyan absorb lot of water to get soft)
5. Add salt in yoghurt to taste. Mix well and keep aside
6. Now make a fine paste with all ingredients of dahi phulki
7. Heat oil on medium flame
8. Using hand pour small phulkian in oil (they will get little bit large)
9. Fry them till golden brown
10. Take out phulkiyan on kitchen paper and let cool for a while
11. Add these all prepared phulikyan in youghurt and mix well so that each phulki absorbs some yoghurt water and becomes soft
12. Now take 3 tsp oil. Heat it little. Fry whole red chillies and cumin seeds in it and quickly add in yoghurt
13. Stir all the phulkiyan well
14. Garnish with some coriander leaves
15. Serve hot or cold, but it is more tempting while hot

Salad- cucumber

Salad- cucumber

Ingredients

* 4 cucumbers, thinly sliced
* 1 small white onion, thinly sliced
* 1 cup white vinegar
* 1/2 cup water
* 3/4 cup white sugar
* 1 tablespoon dried dill, or to taste

how to prepare:

Toss together the cucumbers and onion in a large bowl. Combine the vinegar, water and sugar in a saucepan over medium-high heat. Bring to a boil, and pour over the cucumber and onions. Stir in dill, cover, and refrigerate until cold. This can also be eaten at room temperature, but be sure to allow the cucumbers to marinate for at least 1 hour.

APPLE AND FETA SOUP

 APPLE AND FETA SOUP

 

INGREDIENTS
- 500ml Chicken Stock
- 5 small Apples (granny smiths), quartered
- 1 small potato, peeled and grated
- 1 small onion, chopped
- 1 green pepper, seeded and diced
- 1 - 2 cloves garlic, crushed
- 1/2t (2.5ml) seasoned sea salt
- 1 bunch chives, chopped
- 1/2 cup (125ml) crumbled Feta


COOKING INSTRUCTIONS

Serves 3-4

1) Microwave all ingredients, except the chives and feta cheese, in a large, covered microwave dish for 12 mins (high)

2) Stir from time to time

3) Liquidise and add half the chives

4) Add seasoning if required

5) To serve reheat and garnish with remaining chives and Feta cheese

Fruit Salad

Ingredients:

1. 4 - medium size riped banana
2. grated coconut- - half cup[one side of the cocount is enough}
3. elachi powder 1 spoon
4. natural brown jaggery powder 5 spoon or sugar 4 spoon

Method

   1. Peel the skin and cut the banana thin round size.
   2. Take a bowl add banana, cocount, jaggery or sugar and elachi powder.
   3. Mix well. Serve after a lunch or dinner.
   4. After poojas or functions we can make this one from left over riped bananas.
   5. Rich in iron. Optional add few spoon condensed milk.

Chicken Roll Saltimbocca

Ingredients :

6large split boned, skinned chicken breasts
6 wafer-thin slices prosciutto
6 slices Italian fontina, Jarlsberg or Samsoe cheese
2 tablespoons fine dry bread crumbs
Salt and freshly ground black pepper
2 tablespoons grated Romano or Parmesan cheese
1 egg, beaten
1 tablespoon each olive oil and butter
1/4 cup chicken stock
1/3 cup dry vermouth or wine

Method :

Bone and skin the chicken breasts. Lay each chicken breast out flat and pound lightly between 2 sheets of wax paper to achieve an equal thickness. Cover each chicken breast with a slice of ham and one of cheese. Roll up and secure with a wooden pick.

Mix together the crumbs, salt, pepper, and cheese in a bowl. Dip the rolled breasts in egg and then in a bread-crumb mixture.

In a large skillet heat oil and butter and brown chicken rolls, turning to cook all sides. Transfer to a baking dish. Pour stock and vermouth into the skillet and deglaze pan; pour over chicken. If desired, refrigerate at this point until ready to finish cooking. Bake in a preheated 350 degree F oven for 20 to 30 minutes or until cooked through.