Vanilla Cake

Recipe by Habiba – Faisalabad, Pakistan

December 02, 2013

Ingredients:

150 gm. Flour

2 tsp. Baking powder

½ tsp. Salt

4- Egg

¾ cup- Milk

175 gm. Caster sugar

6 ounces (150 gm.)- Melted unsalted butter

1 tsp. Vanilla essence

Method:

1. Preheat oven at 180 degrees C.

2. In a bowl, whisk together the flour, baking powder, and salt.

3. In the bowl of electric mixer, beat the butter until soft and creamy.

4. Add the sugar and beat until light and fluffy.

5. Add eggs, one at a time, beating well after each addition.

6. Add the vanilla extract and beat until combined.

7. Add the flour mixture and milk, beat well.

8. Pour the batter in a prepared pan and bake for about 20-25 minutes or until a toothpick inserted into the center of the cake comes out clean.

Masala Mash Daal

Recipe by Chef: Aleezay Khan – Karachi, Pakistan 

March 09, 2013

Ingredients:

½ kg- Mash ki daal (soak in water for ½ hrs)

1 medium- Onion, sliced

1 medium- Tomato, chopped

1 tsp. Ginger-Garlic paste

Salt to taste

1 tsp. Red chili powder

½ tsp. Turmeric powder

½ tsp. Garam masala powder

Green chilies, as per your taste

¼ cup- Oil

Ginger julienne for garnish

Coriander leaves for garnish

Method:

1. Heat oil in a pot and fry onion till golden brown.

2. Now add ginger-garlic paste, salt, red chili powder, turmeric powder and tomato and fry well. 

3. Now add daal and little water, cover the lid and cook till tender and soft.

4. Let the oil separate and sprinkle garam masala powder and green chilies.

5. Add ginger julienne and coriander leaves.

6. Keep on dam for few minutes and then serve.

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Italian Pasta with Baked Cheese Sauce

Recipe by Chef: Aleezay Khan – Karachi, Pakistan 

January 29, 2013

Ingredients:

6 ounces large size- Pasta / Spaghetti, boiled

½ cup- Green peas (Mutter), boiled

1- Spring onion (only green part), chopped

½ piece- Cheddar cheese

1 tsp. Mix dry herbs (Oregano, Thyme, Basil)

1 tbsp. Butter (Makhan)

2 tbsp. Flour (Maida)

1 tsp. Black pepper (kali mirch), crushed

2 cups- Milk

1 small- Apple, chopped (optional) but i use 

½ tsp. Salt

½ tsp. Sugar

Method:

1. Cook pasta according to package directions and drain.

2. Preheat oven at 180 degree C.

3. Meanwhile, melt butter in a medium saucepan over medium low heat.

4. Then add flour mix well and then add milk and whisk when you see the milk is going to saucy then add salt, sugar, black pepper and all herbs and mix.

5. Add green peas, pasta, apple and spring onion turn off the heat.

6. Pour in baking dish and sprinkle cheddar cheese.

7. Kept in oven only 10 minutes melt the cheese.

8. Serve yummy and delicious Italian Pasta with Baked Cheese Sauce.

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Kala Chana with Spinach

Ingredients:

1 cup- Kala chana/Black chickpeas
3 tbsp. Oil
1 bunch- Spinach
1 tbsp. Ginger, grated
1- Green chili, finely chopped
2 tbsp. Coriander powder (dhania)
½ tsp. Turmeric powder (haldi)
½ tsp. Red chili powder, adjust to taste
2 tsp. Salt, adjust to taste
Approximately 1 tsp. Lemon juice
1 tbsp. Cilantro (hara dhania), chopped - to garnish

Method:

1. Wash and soak kala chana in approx.4 cups of water, for at least 6 hours.
2. Blanch the spinach & make puree. Boil the black chana.
3. In a small bowl mix ginger, green chili, coriander powder, turmeric, and chili powder with ¼ cup of water. Set aside.
4. Heat the pan and put 3 tbsp. oil.
5. Add masala mix & spinach puree, stir 2-3 minutes.
6. Add boiled kala chana & stir 10 minutes.
7. Add salt & lemon juice.
8. Serve with rice or paratha.

Recipe by Meena Bansal – Haryana, India

January 28, 2013

 

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Moong Daal Chila

Ingredients:
1 cup- Moong daal, soaked in water for 2-3 hours
1- Onion, finely chopped
1- Green chili, finely chopped
Red chili powder
Salt to taste

Oil

Method:
1. Grind the moong daal & make thick batter
2. Add green chili & onion in to it.
3. Add salt & red chili powder up to taste.
4. Heat the nonstick pan & put little oil then pour 2 spoon batter & spread it to make a thin chilla.
5. Cook until it is golden brown in color.
6. Serve it with tomato sauce and fresh dhaniya (coriander) chutney.

Recipe by Meena Bansal – Haryana, India

January 20, 2013

 

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Banana Burfi

Ingredients:
4 large- Ripe Banana (Pake kele)
1 ½ cup- Milk (Doodh)
2 cup- Sugar
2 tbsp. Clarified butter (Ghee)
75 gm. Coconut (Nariyal), grated
½ cup- Walnut (Akhrot), crushed

Dry fruits for garnish

Method:
1. Peel banana and mash them.
2. Now cook mashed banana along with milk in a pan until milk dries up.
3. Now add clarified butter and stir continuously till it turns brown in color.
4. Now add sugar, coconut and walnut and stir. Remove it from the flame.
5. Grease a plate with butter and spread the mixture in the plate.
6. Its thickness should be 1/2”. When it settles to be cut in pieces, cut barfi in desired shape.
7. Garnish with dry fruits and serve.

Recipe by Meena Bansal – Haryana, India

January 16, 2013

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Cashew nut Chicken Gravy

Recipe by Sameena Banu – Bangalore, India

January 15, 2013

Ingredients:
2 kg. Chicken
500 gm. Yogurt
100 gm. Cashew nut
500 gm. Onion
250 gm. Oil

2 tbsp. Ginger-Garlic paste
Salt to taste
4 tsp. Red chili powder
2 tsp. Turmeric powder
1 tsp. All spice powder
Coriander leaves for garnish

Method:

1. Firstly slice onion and fry it in a little oil till it become brown in color, then after it cools down, blend it in the mixer along with Yogurt and keep it aside.

2. Also make a dry paste of cashew nut and keep aside,

3. Fry chicken in little oil and keep aside, when all this are ready, now start cooking.

4. Take a pan and pour oil in it, add ginger-garlic paste and fry it.

5. Now add paste of onion, Red chili powder, turmeric powder, salt and all spice powder and fry till oil leaves the side of the pan.

6. Add chicken and pour little water in it and leave it till the chicken gets tender.

7. When chicken is half cooked add cashew nut paste and leave it to simmer for 10 minutes.

8. Now garnish it with coriander Leaves, your cashew nut chicken gravy is ready to serve. 

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Gajar ka Halwa

Recipe by Kiran Khan – Islamabad, Pakistan

January 14, 2013

Ingredients:

5 kg- Carrots

2 liter- Milk

1 ½ cup- Sugar

1 cup- Ghee

1 cup- Coconut

1 cup- Peanut & Almond

1 cup- Dry milk or Khoya

Method:

1. Peel and grate the carrots.

2. Put Carrot and milk in a saucepan. Boil on slow flame until thick and the milk is evaporated.

3. Once it starts thickening, stir continuously.

4. Add sugar and cook further till thickens.

5. Add ghee stir on low heat.

6. Add coconut, peanut and almond.

7. When its color changing add dry milk or khoya and mix well.

8. Cook on slow flame for about 5 minutes and serve.

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Almond n Walnut Cake

Recipe by Kiran Khan – Islamabad, Pakistan

November 22, 2012

Ingredients:

2 cups- Maida / All-purpose flour

2 tsp. Baking powder

1 cup- Unsalted Butter or Ghee

2 cup- Caster Sugar

4- Eggs

4 tbsp. Milk

1 cup- Almond and Walnut, chopped

Method:

1. Preheat oven to 180 degrees C. and grease 8 inches pan. Then line the bottom of the pan with Butter paper.

2. In a bowl, sift or whisk together the flour and baking powder.

3. In the bowl of your electric beater, beat the unsalted butter and caster sugar until soft and creamy.

4. Add eggs one by one; add one egg and 1 spoon of flour beating well after each addition.

5. Add milk and beat again until combined.

6. In another bowl mix together 1/2 cup chopped almond and walnut with remaining flour.

7. Gently fold butter and flour mixture in almond and walnut mixture.

8. Pour batter into prepared pan.

9. Then pour remaining chopped almond and walnut over the top. 

10. Bake 30 to 35 minutes or until a toothpick inserted into the center of the cake comes out clean.

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Chicken Korma

Recipe by Kiran Khan – Islamabad, Pakistan

November 19, 2012

Ingredients:

2 kg- Chicken, skinless

500 gm. Yogurt

1 tbsp. Ginger paste

1 tbsp. Garlic paste

1 big- Onion, golden fried and crushed

2 tsp. Chili powder

Salt to taste

¼ tsp. Turmeric powder

1 tsp. Coriander powder

1 tbsp. Khashkhash/Poppy seeds

½ tsp. Kalonji/ Nigella seeds

5 Green chilies paste

4 tbsp. Oil

½ tsp. Cumin seeds

4- Whole green chilies

1 tbsp. Ginger Julienne

½ cup- Coriander leaves, chopped

Method:

1. In a bowl mix together yogurt, ginger paste, garlic paste, fried onion, chili powder, salt, turmeric powder, coriander powder, khashkhash, kalonji, green chili paste and 2 tbsp. oil.

2. Marinate chicken pieces with this yogurt mixture for about 4 hours.

3. Heat 2 tbsp. oil in a kadai/wok add cumin seeds.

4. Then add marinated chicken and fry for few minutes.

5. Add little water to it and cook until the oil comes out.

6. Add whole green chilies, julienne ginger and coriander leaves.

7. Close it with an air tight lid and put chicken korma in dum for few minutes.

8. Serve hot.

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