Pakhtuni Daal
Ingredients
Whole Black Masoor Daal 200 gms
Salt 1½ tsp
Ginger Garlic 1 tbsp
Chili Powder 1½ tsp
Garam Masala 1 tsp
Tomato Puree ½ cup
Cream ½ cup
Butter 2 tbsp
Coriander Leaves (chopped)2 tbsp
Green Chilies (chopped)2
Ginger (sliced) 2 tbsp
METHOD
Boil black masoor daal in 2 cups water till tender. Heat ¼ cup oil and 2
ounce butter, add tomato puree, salt, chili powder, cook for 5 mins,
add this to the daal with cream, mix well and remove. Garnish with
ginger sliced, coriander leaves and green chilies.
Warqi Puri
Ingredients
Plain Flour ½ kg
Egg White 1
Nutmeg (grinded) ¼ tsp
Green Cardamom (grinded) ½ tsp
Baking Powder ½ tsp
Milk 1 cup
Saffron 1 pinch
Sugar ½ cup
Ingredients For Filling
Corn Flour 4 tbsp
Ghee 4 to 5 tbsp
METHOD
In a bowl add flour, egg white, nutmeg, choti elaichi, baking powder
and 2 tsp heaped solid ghee, mix well till properly mixed, cook milk
with ½ cup sugar and pinch of saffron till sugar melts, cool and knead
the dough with this. Leave it for 2 hours covered, make into 10 balls,
roll each ball into dinner plate size, put on top of each other
spreading lavishly with ghee and sprinkle lavishly with dry corn flour.
Do this till all five have been kept on top of each other, spread ghee
and corn flour on top layer too. Roll into a swiss roll then cut with
sharp knife cut into thin peras, and slightly roll into rounds or
longish. Deep fry in medium oil, not very hot, keep splashing oil on top
of the purees, fry till golden brown.
Puri Paratha
Ingredients
Flour ½ kg
Salt ½ tsp
Ghee 2 tbsp
Sugar 1 tbsp
METHOD
Mix all together and knead into a soft dough make into balls, brush
with oil, leave covered for few mins. Heat oil make into parathas size
of a quarter plate and deep fry. Serve with Tawa Qeema.
Tandoori Chicken Rice Platter
Ingredients
Chicken Boneless ½ kg
Yogurt 1 cup
Tomato Puree ½ cup
Chili Powder ½ tsp
Ginger Garlic 1 tsp
Coriander Powder 1 tsp
Salt 1 tsp
Orange Color 1 pinch
Turmeric ¼ tsp
Garam Masala ½ tsp
Black Pepper ½ tsp
Zafrani Kewra 1 tsp
Chili Garlic Sauce 2 tbsp
Sweet Chili Sauce 2 tbsp
Onion (chopped) ½ cup
Coriander Leaves 2 tbsp
Green Chilies(chopped) 2
METHOD
Marinate chicken with yogurt, tomato puree, ginger garlic, salt,
turmeric, chili powder, coriander powder, black pepper, all spice,
orange color, zafrani kewra, chili garlic sauce, sweet chili sauce and
leave it for 30 mins. Heat ¼ cup oil, fry chopped onion till light
golden. Add marinated chicken, and cook till done. Lastly add chopped
coriander and green chilies. Serve with saffron rice.
Ingredients for Saffron Rice
Rice boiled ½ kg with 1 tbsp salt and ½ tsp turmeric
Oil ¼ cup
Zafrani kewra 1 tsp
METHOD
Boil rice with salt and turmeric until done, drain. Heat oil, add
boiled rice, and leave it on dum. Lastly add zafrani kewra, mix well.
Serve with tandoori chicken masala.
Strawberry Shake
Ingredients:
Strawberry Ice Cream 2 scoops
Milk 1 glass
Chocolate (grated)3 tsp
Ice (crushed)as required
Cream (wipped) to seve
Method:
Blend all together and serve with cream.
Dum Pukht Roast
Ingredients
Chicken 1 kg
Yogurt 1 cup
Onion (blended)1
Chili Powder 1½ tsp
Ginger Garlic Paste 1 tbsp
Poppy Seeds (grinded) 1 tbsp
Cashew Nuts (grinded) 12
Salt 1½ tsp
Chili Powder 2 tsp
Gram Masala1 tsp
Coriander Leaves 2 tbsp
Green Chilies Chopped 2
METHOD
In a bowl mix all the dry masala with yogurt, ginger garlic paste and
marinate your chicken in this for 2 hours. Heat ¼ cup oil, fry blended
onion, fry till light golden, add marinated chicken, fry well, add in
all the marination with ½ cup water, cover and cook till done. Serve
garnished with coriander and green chilies.
Kiwi Berry Smoothie
Ingredients:
Strawberries 1 cup
Kiwi (peeled, chopped) 3
Yogurt 1 cup
Berry Juice ½ cup
Sugar 2 tbsp
Ice (crushed) few cubes
Method:
Blend all together.
