. Recipes: March 2013

CHICKEN BAUHINIA VARIEGATA

CHICKEN BAUHINIA VARIEGATA 



INGREDIENTS:
1/2 kg Chicken,
1 kg Bauhinia Variegata (Kachnar),
2 Medium Sized Onions,
4 Medium Sized Tomatoes,
6-8 Green Chilies,
1 tbsp Ginger Paste,
1 tbsp Garlic Paste,
1/4 tsp Turmeric Powder,
1 tbsp Red Chilies,
1 tbsp Salt (you can increase/decrease as per your taste),
1 cup Yogurt,
1/2 cup Cooking Oil.

PREPARATION;
Take a wok. Put it on Burner at low flame. Add Cooking Oil and Chopped Onions in it, till color of Onions become Pink. Add Ginger and Garlic Paste. Saute for 2 minutes. Add Salt, Red Chilies, Turmeric Powder. Add Finely cut Green Chilies and Tomatoes. Fry them and add Chicken in it. Fry them and add 1/4 cup Water and fry them. Now add Bauhinia Variegate in it and cook for 10 minutes. Now add Yogurt. Cover with the lid and cook it for 15-20 minutes. CHICKEN BAUHINIA VARIEGATA is ready.
Serve with the homemade flat bread.

LAHORI CHICKEN CHIKAR CHOLAY

CHICKEN CHIKAR CHOLAY


INGREDIENTS:
·   1 cup Red Pulse (Surkh Masoor Daal).
·   1 tbsp Red Chilies (Powder).
·   1 tbsp Salt (you can increase / decrease as per your taste).
    2-3 liter Water.
·   2 Medium Sized Onions.
·   1 tsp Ginger Paste.
·   1 tsp Garlic Paste.
·   2 tsp Dry Fenugreek Leaves (Kasuri mathi).
·   4-5 Green Chilis.
·   2-3 tbsp Coriander Powder.
·   1 tsp Cumin Seeds.
·   ½ tsp Baking soda.
·   15-20 Red Whole Chilies.
·   1 tsp Mixed Spices (Garam Masala).
·   5-6 tbsp Cooking Oil.

PREPARATION:
Take a frying pan. Add Water, Chicken pieces, Vinegar, Ginger Paste, Garlic  Paste and Soy Sauce. Put it on medium high flame for 4-5 minutes. When water close to dry up add the Cooking Oil and fry for another 4-5 minutes. At serving point add Lemon juice and Chat Masla. Put it aside. 

Soak the Chick Peas for overnight with soda and salt & Soak Red Pulse in water for half an hour. Drain out the water and put Chick Peas, Red Pulse in a cooking pot and add 2-3 liter Water.


Add Salt in the above mixture & cook for 2-3 hours. Now add in Baking Soda, Red Chilies & All Spice Powder in the semi cooked mixture. Now add dry Fenugreek Leaves, Ginger Paste, Garlic Paste & stir the mixture firmly. Now Chicker Cholay is ready for tempering (Tarqa). Heat 5-6 tbsp Cooking Oil in a frying pan. Add sliced Onions. Add Cumin Seeds when the color of onions is Golden. Add Whole Red Chilies, All Spice, Dry Fenugreek Leaves and Green Chilies. Fry them lightly with sliced onions and then pour it all at once on the Chikar Cholay Mixture and cover with lid. Add Coriander leaves and Onion Rings for garnishing. Mix Chicken in Chikar Cholay thoroughly.CHICKEN CHIKAR CHOLAY is ready to serve.
Serve with Roghni Naans. 



MUTTON BITTER GOUT


MUTTON BITTER GOURD


INGREDIENTS:
1/2 kg Mutton,
1/2 kg Bitter Gourd,
2 Garlic,
1 Medium Sized Onion,
1/2 tsp Turmeric Powder,
4-5 Green Chilies,
1/2 kg Tomatoes,
1/4 kg Onions,
1 tsp Salt,
1 1/2 tbsp Red Chili Powder,
1 cup Cooking Oil.

PREPARATION:
Clean & wash Bitter Gourd and cut them in half slices. Sprinkle 1 tbsp Salt and keep it aside for 1 hour. Squeeze Bitter Gourd with full hand force. Take a wok and put it on burner at low flame. Put the Bitter Gourd in 1/2 cup boiling Oil. Fry them till color is golden brown. Cut Tomatoes, Green Chilies and Onions in slices. Put them on Bitter Gourd and add Salt and Red Chilies Powder. Cover the wok with a lid and cook it at low flame for 15-20 minutes. Put aside Bitter Gourd in a Bowl. Put the wok on burner at low flame. Add Mutton, Red Chilies Powder, Salt, Turmeric Powder and 2 glasses Water in it. Cook it till water dries up and Mutton is cooked. Add 1/2 cup cooking oil. Fry it till Mutton starts leaving Oil. Mix it with the Bitter Gourd and 2-3 minutes.  MUTTON BITTER GOURD is ready to serve.
Serve with Buttered home made flat bread.

DEHALWI BIRYANI

DEHALWI BIRYANI


INGREDIENTS:
1 kg Chicken,
2 kg Rice,
1/2 cup Cow Milk,
1/2 cup Ginger Paste,
1 cup Garlic Paste,
4 drops of Kewra,
1/2 tsp Yellow Food Color,
20 Brown Cardamom,
20 Green Cardamom
5 Star Anise,
20 Cloves,
1 cup Cooking Oil.


PREPARATION:
Wash Rice thoroughly and soak in water for 1 hour. Now, take a wok. Put it on burner at low flame. Pour Cooking Oil in it and add 10 Brown and 10 Green Cardamom, Cloves and Star Anise in it. Fry them for 2-3 minutes. Now add Salt, Ginger and Garlic Paste. Saute for 2 minutes. Add washed Chicken. Fry them for 5 minutes until it starts leaving oil. Now add 7 glass Water. When it starts boiling add Rice. Put a lid on it. When water dries up and the Rice is semi cooked. Sprinkle powder of 10 Green and 10 Brown Cardamom.   Now take a cup add Cow Milk and Yellow Food Color. Mix them and add Kewra in it. Pour the mixture on all the surface of Rice. Keep the flame at lowest for 10 minutes. DEHALWI BRIYANI  is ready.

Serve with mint yogurt salad. For recipe click following link:
http://www.recipeinn.com/2012/12/mint-yogurt-salad.html

YOGURT- BENGAL GRAM BHULLAY


DAHI BHALLAY


INGREDIENTS:
1 Cup Bengal Gram,
1/2 tsp Salt,
1/3 Carom Seeds,
½ tsp All Purpose Seasoning,
½ Kg Yogurt,
1 tbsp Roast Cumin Seeds,
2 tsp Red Chili Powder,
3 tbsp Finely Chopped Green Coriander,
    PREPARATION:
    Wash Bengal Gram thoroughly.  Soak the Bengal Gram in Water for overnight. In the morning, drain out water and pour the Bengal Grams in blender. Blend it by adding some water, salt, finely sliced Ginger and Baking Soda in it. Now add in Carom Seeds and Cumin Seeds in the mixture.
    Take cooking oil in a wok and put it on medium flame. Now take some mixture in the palm and make it some  round shape and drop in hot oil. Fry it till the color of this Bhula is Golden Brown. Put these Bhulas in water. Soak them for just 1 second and then squeeze water with soft hands and put aside. Beat the Yogurt in a bowl by adding Red Chili Powder, Salt, Cumin Seed and All Purpose Seasoning. Garnish with Finely Chopped Green Coriander.YOGURT BHULAY is ready to serve.

    BEANS CREAM SALAD

    BEANS CREAM SALAD


    INGREDIENTS:
    1 Packet Fresh Cream,
    1 Medium Sized Tomato,
    1 Medium Sized Carrot,
    1 Medium Sized Cucumber,
    1/4 Medium Sized Cabbage,
    1/2 cup Macaroni,
    1/2 cup Peas,
    1 Medium Sized Apple,
    1/2 tin Pineapples,
    2 Medium Sized Potatoes,
    1/2 tsp Salt,
    1 tsp Ground Sugar,
    1/2 tsp Black Pepper.
    1/2 cup Red Beans,
    1/2 cup White Beans.
    2 tbsp Cooking Oil.

    PREPARATION:
    Take a frying pan.Put it on burner at medium flame. Add 2 cup Water and Macaroni boil it for 2 minutes and add cooking oil in it. Then drain off the Water and put Macaroni in a bowl and put it aside.
    Take a big bowl. Cut Carrot, Tomato.Cucumber, Onion and Cabbage in Julian cuts. Deep boil Red & White Beans , Peas and Potatoes separately.  Add small cubical shaped Potatoes in the bowl. Add boiled Peas, Red Beans, White Beans and carrots in it. Sprinkle Salt, Ground Sugar and Black Pepper. Now add Pineapples and Fresh Cream and mix thoroughly. BEANS CREAM SALAD is ready to serve.

    ITALIAN CHICKEN SPAGHETTI

    ITALIAN CHICKEN SPAGHETTI


    INGREDIENTS:
    1 pack of Spaghetti,
    1 Chicken Breast (Small Cubical shaped),
    3 Capsicum,
    2 Carrots,
    1 Cabbage,
    4 Stems of Green Onions,
    1/2 cup Vinegar,
    1/2 cup Soy Sauce,
    1/4 cup Chili Sauce,
    1 tbsp White Pepper,
    1 tsp Black Pepper,
    4 Chopped Cloves,
    2 tbsp Tomatoes Ketchup,
    1/2 cup Cooking Oil.

    PREPARATION:
    Take a wok. Put it on burner at medium flame. Add 1 1/2 Liter Water. Boil water add 3 tbsp Cooking Oil and 1 tbsp Salt. Add Spaghetti and boil till it becomes soft. Drain off the Spaghetti with cold water and put it on a plate and keep it aside. Take a bowl. Add 3 tbsp Vinegar, Chicken pieces, Black and White Pepper. Marinate for 10 minutes.  Now take a pan and add remaining portion of cooking oil.  When it starts boiling add Garlic. Saute for 2-3 minutes.  Add marinated Chicken in it. Fry it till water dries up. Now add remaining portion of Vinegar, Soy Sauce, Chili Sauce, Black and White Pepper. Add Carrots (Julian cuts) and saute for 2 minutes. Add Capsicum  and Cabbage (Julian cuts) and remove from fire immediately. Saute it and add Spaghetti and slices of Stems of Green Onions and Tomato Ketchup. Mix it thoroughly. CHICKEN SPAGHETTI WITH VEGETABLES is ready.

    FRIED CHICKEN MINCE

    FRIED CHICKEN MINCE



    INGREDIENTS:
    1/2 kg Chicken Mince, 
    2 Medium Sized Finely Sliced Onions,
    1 Brown Cardamom,
    1 piece of Cinnamon,
    1 tsp Cumin Seeds,
    2-3 tbsp Finely Sliced Ginger,
    8 Green Chilies,
    1 tsp Salt,
    1 tbsp Red Chilies Powder, 
    1/4 tsp Turmeric Powder,
    1/2 tsp Mixed Spices,
    3 tbsp Garlic Paste,
    4 Medium Sized Tomatoes,
    2 tbsp Chopped Green Coriander,
    1/2 Cup Cooking Oil.

    PREPARATION:
    Take a wok. Put it on burner at low medium flame. Add Cooking Oil, Onions, Pepper Corn, Cumin Seeds, Cinnamon and Brown Cardamom. When Onions become Pink colored add Chicken Mince and Salt. Fry it till water dries up. Add Tomatoes Paste (make tomato paste in blender with Tomatoes, Garlic, 5 Green Chilies, Red Chilies Powder and Turmeric powder. Fry it. When this mixture dries up. Add 1 Glass Water and put the flame at low. When Mince is soft add Ginger and 2-3 Finely Sliced Green Chilies in it. Fry it till it leaves oil. Add Green Coriander and Mixed Spices and cover the lid. Now turn off the burner. FRIED CHICKEN MINCE is ready.
    Serve with homemade flat bread.

    BITTER GOURD

    BITTER GOURD


    INGREDIENTS:
    1/2 kg Bitter Gourd,
    4-5 Green Chilies,
    1/2 kg Tomatoes,
    1/4 kg Onions,
    1/2 tsp Salt,
    1 tbsp Red Chili Powder,
    1/2 cup Cooking Oil.

    PREPARATION:
    Clean & wash Bitter Gourd and cut them in half slices. Sprinkle 1 tbsp Salt and keep it aside for 1 hour. Squeeze Bitter Gourd with full hand force. Take a wok and put it on burner at low flame. Put the Bitter Gourd in boiling Oil. Fry them till color is golden brown. Cut Tomatoes, Green Chilies and Onions in slices. Put them on Bitter Gourd and add Salt and Red Chilies Powder. Cover the wok with a lid and cook it at low flame for 15-20 minutes. BITTER GOURD is ready to serve.
    Serve with Buttered home made flat bread.

    POTATOES CHICKEN MINCE




    POTATOES CHICKEN MINCE


    INGREDIENTS:
    1/2 kg Chicken Mince,
    1/2 kg Potatoes, 
    2 Medium Sized Finely Sliced Onions,
    1 Brown Cardamom,
    1 piece of Cinnamon,
    1 tsp Cumin Seeds,
    2-3 tbsp Finely Sliced Ginger,
    8 Green Chilies,
    1 tsp Salt,
    1 tbsp Red Chilies Powder, 
    1/4 tsp Turmeric Powder,
    1/2 tsp Mixed Spices,
    3 tbsp Garlic Paste,
    4 Medium Sized Tomatoes,
    2 tbsp Chopped Green Coriander,
    1/2 Cup Cooking Oil.

    PREPARATION:
    Take a wok. Put it on burner at low medium flame. Add Cooking Oil, Onions, Pepper Corn, Cumin Seeds, Cinnamon and Brown Cardamom. When Onions become Pink colored add Chicken Mince and Salt. Fry it till water dries up. Add Tomatoes Paste (make tomato paste in blender with Tomatoes, Garlic, 5 Green Chilies, Red Chilies Powder and Turmeric powder. Fry it. When this mixture dries up. Add 1 Glass Water and put the flame at low. When Mince is soft add Ginger and 2-3 Finely Sliced Green Chilies in it. Fry it till it leaves oil. Add small cubical shaped Potatoes. Fry it for 5 minutes, add 1 cup Water and cover with the lid and turn flame to lowest and keep it for 5 minutes. Add Green Coriander and Mixed Spices and cover the lid. Now turn off the burner. POTATOES CHICKEN MINCE is ready.
    Serve with homemade flat bread.

    PLAIN NAAN


    PLAIN NAAN


    INGREDIENTS:
    4 cups Wheat Flour,
    1 tsp Baking Powder,
    1 tsp  Salt,
    2 cups Yogurt,
    3 tbsp Sesame Seeds.


    PREPARATION:
    Mix together flour, baking powder and salt. Stir in the yogurt till the dough is too stiff for a spoon, then knead it in the bowl till it holds together well, adding more flour if necessary. Turn it out on a floured surface and continue kneading 
    for about 5 minutes till the dough feels smooth and elastic. Form the dough into a ball and put it in an oiled bowl, covered with a towel, to rest for an hour. Take the dough out and cut it into 10 equal pieces. Form each into a ball and press the balls flat into round discs. Heat a large frying panHeat your oven. Take 1 piece of dough at a time and roll it out on a floured surface till it is about 8-10 inches across and less than 1/4 inch thick. Lay it on the hot frying pan and cook it over a medium heat for 4-5 minutes.It will puff up in places or all over, and there will be some blackish-brown spots on the bottom. Slide a spatula under the naan and transfer it to the oven, directly onto the rack, for a minute or two, just till it finishes puffing up into a balloon and begins to color lightly on top. PLAIN NAAN is ready.
    Serve it at breakfast time.

    ROGHANI NAAN



    ROGHANI NAAN


    INGREDIENTS:
    4 cups Wheat Flour,
    1 tsp Baking Powder,
    1 tsp  Salt,
    2 cups Yogurt,
    3 tbsp Sesame Seeds,
    250 gm Butter.

    PREPARATION:
    Mix together flour, baking powder and salt. Stir in the yogurt till the dough is too stiff for a spoon, then knead it in the bowl till it holds together well, adding more flour if necessary. Add melted Butter in it. Turn it out on a floured surface and continue kneading for about 5 minutes till the dough feels smooth and elastic. Form the dough into a ball and put it in an oiled bowl, covered with a towel, to rest for an hour. Take the dough out and cut it into 10 equal pieces. Form each into a ball and press the balls flat into round discs. Heat a large frying panHeat your oven. Take 1 piece of dough at a time and roll it out on a floured surface till it is about 8-10 inches across and less than 1/4 inch thick. Sprinkle some sesame seeds on it. Lay it on the hot frying pan and cook it over a medium heat for 4-5 minutes.It will puff up in places or all over, and there will be some blackish-brown spots on the bottom. Slide a spatula under the naan and transfer it to the oven, directly onto the rack, for a minute or two, just till it finishes puffing up into a balloon and begins to color lightly on top. Remove naan from the oven and brush it lightly with melted butter. ROGHANI NAAN is ready.
    Serve it at breakfast time.

    QEEMAY WALAY NAAN (BEEF)


    BEEF QEEMAY WALAY NAAN


    INGREDIENTS:
    1/2 kg Minced Beef,
    1 tbsp Salt,
    1 tbsp Red Chilies Powder,
    1/2 tbsp Crushed Red Chilies,
    1 tbsp Coriander Seeds,
    2 tbsp Pomegranate Seeds,
    1 tbsp Cumin Seeds,
    6 Chopped Green Chilies,
    8 tbsp Chopped Green Coriander,
    2 tbsp Chopped Ginger,
    3 tbsp Cooking Oil.

    PREPARATION:
    Take a sauce pan. Put it on burner at low medium flame. Add Cooking Oil, Minced Beef, Salt, Red Chilies, Dry Coriander Seeds, Pomegranate Seeds, Cumin seeds, Green Chilies, Green Coriander and Ginger. Cook it till Minced Beef dries up and Mince is soft.
    Make dough for Roghani Naan as per following link.
    http://www.recipeinn.com/2013/3/roghani-naan.html 

    Add some Minced Beef Mixture in one ball of Naan Dough and make it ball again. Press the ball to make it round of 8-10 inches and 1/4 inch thick. Sprinkle some Sesame Seeds on it. Lay it on the hot frying pan and cook it over a medium heat for 4-5 minutes.It will puff up in places or all over, and there will be some blackish-brown spots on the bottom. Slide a spatula under the naan and transfer it to the oven, directly onto the rack, for a minute or two, just till it finishes puffing up into a balloon and begins to color lightly on top. Remove naan from the oven and brush it lightly with melted butter. QEEMAY WALAY NAAN is ready.

    Serve with Mint Yogurt Raita. For Raita recipe click:
    http://www.recipeinn.com/2012/12/mint-yogurt-salad.html



      

    BAISEN WALAY NAAN


    BAISEN WALAY NAAN


    INGREDIENTS
    1/2 kg Gram Flour,
    1 tbsp Salt,
    1 tbsp Red Chilies Powder,
    1/2 tbsp Crushed Red Chilies,
    1 tbsp Coriander Seeds,
    2 tbsp Pomegranate Seeds,
    1 tbsp Cumin Seeds,
    6 Chopped Green Chilies,
    8 tbsp Chopped Green Coriander,
    2 tbsp Chopped Ginger.

    PREPARATION:
    Take a bowl. Add Gram Flour, Salt, Red Chilies, Dry Coriander Seeds, Pomegranate Seeds, Cumin seeds, Green Chilies, Green Coriander and Ginger. Mix them thoroughly and add 1 cup Water and mix to make it a thick paste.  Make dough for Roghni naan as per following link:  
    http://www.recipeinn.com/2013/3/roghani-naan.html

    Take one ball of Naan Dough and press the ball to make it round of 8-10 inches and 1/4 inch thick. Paste the thick Gram Flour PasteLay it on the hot frying pan and cook it over a medium heat for 4-5 minutes. It will puff up in places or all over, and there will be some blackish-brown spots on the bottom. Slide a spatula under the naan and transfer it to the oven, directly onto the rack, for a minute or two, just till it finishes puffing up into a balloon and begins to color lightly on top. Remove naan from the oven and brush it lightly with melted butter. BAISEN WALAY NAAN is ready.

    Serve with Mint Yogurt Raita. For Raita recipe click:
    http://www.recipeinn.com/2012/12/mint-yogurt-salad.html

    SINDHI BIRYANI


    SINDHI BIRYANI


    INGREDIENTS:
    1/2 kg Chicken Boti Cuts,
    1 kg Basmati Rice,
    1/2 kg Potatoes,
    3 Medium Sized Onions,
    2 tbsp Ginger Paste,
    2 tbsp Garlic Paste,
    10-12 Chopped Green Chilies,
    1 tbsp Red Chilies Powder,
    1 tbsp Salt,
    10-12 Pepper Corns,
    8-10 Cloves,
    2 Brown Cardamom,
    3 Green Cardamom,
    2 pieces Cinnamon,
    1 tsp Cumin Seeds,
    1/2 cup Tamarind,
    10-15 Plump, 
    1/2 cup Dry Orange Peels,
    2 Sliced Lemons,
    8-10 Medium Sized Tomatoes,
    1 cup Cooking Oil.

    PREPARATION:
    Take a wok. Put it on burner at low medium flame. Add Cooking Oil and Chicken in it. Cook well till Water of the Chicken dries up. Add Ginger and Garlic paste, Salt, Red Chilies, Cloves, Pepper Corn, Brown Cardamom, Green Cardamom, Cinnamon and Cumin Seeds in it. Fry them well. Soak Tamarind and Plum in 1 Cup Water for 30 minutes. Add Soaked Tamarind and Plum with Water. Fry them well. Now add Tomatoes and fry them. Then add small cubical shaped cut Potatoes. Fry them well. Boil the Rice separately half cooked. Now take another wok. Lay one layer of Rice and second layer of Chicken Mixture and 1 pinch of Yellow Food Color, 2 tbsp Dry Orange Peels and Slices of 1/2 Lemon and another layer of boiled Rice and then with the Chicken Mixture, Dry Orange Peel and Slices of Lemon. In this way make the alternate layers and put the wok on burner at lowest flame for 30 Minutes. SINDHI BIRYANI is ready.


    Serve with Mint Yogurt Raita. For Raita recipe click:

    QEEMAY WALAY NAAN (CHICKEN)




    CHICKEN QEEMAY WALAY NAAN



    INGREDIENTS:
    1/2 kg Boneless Minced Chicken,
    1 tbsp Salt,
    1 tbsp Red Chilies Powder,
    1/2 tbsp Crushed Red Chilies,
    1 tbsp Coriander Seeds,
    2 tbsp Pomegranate Seeds,
    1 tbsp Cumin Seeds,
    6 Chopped Green Chilies,
    8 tbsp Chopped Green Coriander,
    2 tbsp Chopped Ginger,
    3 tbsp Cooking Oil.

    PREPARATION:
    Take a sauce pan. Put it on burner at low medium flame. Add Cooking Oil, Minced Beef, Salt, Red Chilies, Dry Coriander Seeds, Pomegranate Seeds, Cumin seeds, Green Chilies, Green Coriander and Ginger. Cook it till Minced Beef dries up and Mince is soft.
    Make dough for Roghani Naan as per following link.
    http://www.recipeinn.com/2013/3/roghani-naan.html 

    Add some Minced Beef Mixture in one ball of Naan Dough and make it ball again. Press the ball to make it round of 8-10 inches and 1/4 inch thick. Sprinkle some Sesame Seeds on it. Lay it on the hot frying pan and cook it over a medium heat for 4-5 minutes.It will puff up in places or all over, and there will be some blackish-brown spots on the bottom. Slide a spatula under the naan and transfer it to the oven, directly onto the rack, for a minute or two, just till it finishes puffing up into a balloon and begins to color lightly on top. Remove naan from the oven and brush it lightly with melted butter. CHICKEN QEEMAY WALAY NAAN is ready.

    Serve with Mint Yogurt Raita. For Raita recipe click:
    http://www.recipeinn.com/2012/12/mint-yogurt-salad.html

    STUFFED CAPSICUM



    STUFFED CAPSICUM


    INGREDIENTS:
    5 Capsicums,
    250 Grams Mutton Mince
    1 Chopped Onion
    4 Tomatoes
    1 1/2 Cup Boiled Rice
    1 tsp Salt
    1 tsp Red Chili Powder
    3/4 Cup Cooking Oil

    PREPARATION:
    Cut the tops of Capsicums and clean its seeds. Boil Capsicum in water for 2 minutes, then drain it through Strainer. Take a Sauce Pan. Put it on Burner at low flame. Add Chopped Onion and 1/4 cup Cooking Oil. Fry them 5-7 minutes. Now add Mutton Mince, Salt, Red Chilies Powder. Cook it for 15-17 Minutes till the mince is tendered. Add Boiled Rice, Tomatoes and mix them.  Now stuff Capsicums with Rice and Mince. Now take another Sauce pan. Heat 1/2 cup Cooking Oil and place Capsicums in it and Cook on low flame with cover till Capsicum and Mince are fully Cooked. STUFFED CAPSICUM  is ready.
    Serve at Lunch / Dinner time.

    STRAWBERRY SMOOTHIE

    STRAWBERRY SMOOTHIE

    INGREDIENTS:
    15-17 Strawberry,
    5 tbs Sugar,
    1/2 kg Yogurt,
    2 Green Cardamom,
    5-7 Almonds.

    PREPARATION:
    Wash Strawberries well. Peel off Almonds after dipping in boiling water for 1-2 minutes. Put them in jug of a mixer. Add Sugar, Seeds of Cardamom, Strawberries and Yogurt. Blend them thoroughly. STRAWBERRY SMOOTHIE is ready. Garnish with  Strawberry.

    ACHARI MIRCHI KARARI


    ACHARI MIRCH KARARI



    INGREDIENTS:
    1 kg Chicken Boti Cut,
    1/2 kg Yogurt,
    1 tbsp Salt,
    1 tbsp Red Chilies,
    1/2 tsp Turmeric Powder,
    2 tbsp Fenugreek Seeds,
    1 tsp Black Seeds,
    2 tbsp Aniseed,
    8-12 Green Chilies,
    1/2 cup Cooking Oil.


    PREPARATION:
    Put Salt, Red Chilies, Turmeric Powder, Fenugreek Seeds, Black Seeds and Aniseed in grinder. Grind it well. Now, take a bowl. Add Chicken Boti Cut, Yogurt and Spices Powder. Mix them well. Put it for Marination for 1 hour. Take a wok. Put it on Burner at low medium flame. Add Cooking oil and heat it till its boiling. Now turn the flame at low and add Marinated Chicken. Cook it till the water of Chicken is dry up and its tender. Add halt cut Green Chilies. ACHARI MIRCH KARARI is ready.
    Serve with home made flat bread.

    CHICKEN CHAOMIN


    CHICKEN CHAOMIN


    INGREDIENTS:
    2 Medium Sized Chicken Breast Pieces,
    1 Packet Spaghetti,
    2 tbsp Vinegar,
    3 1/2 tbsp Salt,
    3 Chopped Garlic Cloves,
    1 Medium Sized Cabbage,
    4 Medium Sized Carrots,
    4 Medium Sized Capsicum,
    1 tsp White Pepper,
    2 tsp Black Pepper,
    5 tbsp Soy Sauce,
    5 tbsp Chilies Sauce,
    8 tbsp Cooking Oil.


    PREPARATION:
    Take a Sauce Pan. Put it on burner at low medium flame. Add 4 Glass Water, 3 tbsp Salt and 4 tbsp Cooking Oil in it. When Water starts boiling add broken Spaghetti in it. When they become soft, turn off the burner and strain the Spaghetti through Strainer. Put them aside.
    Cut Carrots, Cabbage and Capsicums in a Julian cut. Put them in bowls separately. Put the small cut pieces of the Chicken Breast in a bowl. Add 1 tsp Black Pepper, 1 tsp Salt and Vinegar. Put this bowl aside for 20-30 minutes marination. 
    Take a Sauce Pan. Put it on burner at low medium flame. Add 4 tbsp Cooking Oil. When it starts boiling add Chicken pieces in it. Fry them till the Water dries up. Take the Chicken pieces out and put them aside. Now add Chopped Garlic in the remaining Oil. Saute it for 2 minutes and then add Chicken pieces and Carrots. Add Soy Sauce, Chilies Sauce, 1 tsp Black Pepper and White Pepper. Saute it and then add Cabbage and Capsicum. Mix them well and then add Spaghetti  Mix well. CHICKEN CHAOMIN is ready.
    Serve it at tea time.



    ALOO WALAY NAAN


    ALOO WALAY NAAN

    INGREDIENTS:
    500 gm Potatoes,
    6 Cup Wheat Flour,
    1 1/2 tsp Salt,
    1 tbsp Red Chilies Powder,
    1 tsp Cumin Seeds,
    1/4 Cup Chopped Green Coriander Leaves,
    1 tsp Pomegranate Seeds,.


    PREPARATION:
    Take a Sauce Pan. Put it on burner at low medium flame. Take 3 glass Water in it . Add Potatoes and boil them. When they are soft. Put the burner off. Now, take a big bowl. Add mashed Potatoes, Salt, Red Chilies Powder, Cumin Seeds, Coriander leaves and  Pomegranate Seeds. Mix them thoroughly. Put them aside. 
    Make dough for Roghani Naan as per following link.
    http://www.recipeinn.com/2013/3/roghani-naan.html 
    Add in some Potatoes Mixture in one ball of Naan Dough and make it ball again. Press the ball to make it round of 8-10 inches and 1/4 inch thick. Sprinkle some sesame seeds on it. Lay it on the hot frying pan and cook it over a medium heat for 4-5 minutes.It will puff up in places or all over, and there will be some blackish-brown spots on the bottom. Slide a spatula under the naan and transfer it to the oven, directly onto the rack, for a minute or two, just till it finishes puffing up into a balloon and begins to color lightly on top. Remove naan from the oven and brush it lightly with melted butter. ALOO WALAY NAAN is ready.
    Serve with Mint Yogurt Raita. For Raita recipe click:
    http://www.recipeinn.com/2012/12/mint-yogurt-salad.html


    REMEDY FOR JOINT PAINS


    REMEDY FOR JOINT PAINS


    INGREDIENTS: 1.5 L Mineral Water,
    600 ml Chicken  Stock,
    1/4 kg Urtica Dioica (Bichoo Booti),
    1/2 tsp Black Pepper,
    1/2 tsp Red Chilies Powder,
    10-20 Mint Leaves,
    1 cup Skimmed Milk.

    PREPARATION:
    Take a sauce pan. Put it on burner at low flame. Add Mineral Water, Chicken Stock, Urtica Diaica, Red Chilies Powder, Mint Leave, Black Pepper and Skimmed Milk. Boil it till it remains 4 Cups. Use to drink 1 cup every day in the morning.
    Use this for 20 days. This is time tested remedy. Please do not take Boiled Rice or Beef during this treatment.



    REMOVE BLACK HEADS


    REMOVE BLACK HEADS

    INGREDIENTS:
    1/2 tbsp Oat Flour,
    1 tsp Olive Oil,
    1 tbsp Mashed Pineapple,
    1 tsp Vitamin "A"

    HOW TO USE:
    Take a plastic bowl. Add Oat Flour, Olive Oil, Pineapple and Vitamin A. Mix them thoroughly to make it Paste. Apply this paste on your nose gently at night time. Wash it with Upton in the morning time. Use it for 3 Days only. 

    GLORIFY YOUR FACE SKIN (INTERNAL TREATMENT)

    GLORIFY YOUR FACE SKIN (INTERNAL TREATMENT)




    INGREDIENTS:
    20 Mint Leaves,
    2 Bay Leaves,
    1" X 1" Ginger,
    1 tbsp Rock Candy
    1 tab becefol 500 mg
    1 piece Cinnamon stick

    PREPARATION: 
    Take a pan. Put it on burner at low flame. Add 2 Cups Water, Mint Leaves, Sliced Ginger, Rock Candy and Cinnamon Stick. Boil it till it is left 1 cup. Cool down at room temperature. Add Becefol tablet (make it powder by using pestle and mortar) and drink at any time preferably at morning time.

    for better results use external treatment as well. for external treatment click following link:    
    http://www.recipeinn.com/2013/02/glorify-your-face-skin-external.html


    REDUCE YOUR BELLY AND BUTTS FAT (FOR WOMEN)


    REDUCE YOUR BUTTS 
    AND BELLY FAT
    (FOR WOMEN)

    INGREDIENTS:
    1 tbsp Green Tea Leaves,
    1"X 1" Ginger Piece,
    4 Cloves,
    1 Cinnamon,
    1 tbsp Honey.

    PREPARATION:
    Take sauce pan. Put it on burner at low flame. Pour 2 Cups Water in it and add Green Tea Leaves, Ginger Slices, Cloves and Cinnamon. Boil it till it reduces to 1 Cup. Switch off the Burner. Add Honey in it and drink sip by sip in empty stomach in the morning. Watch the difference just after 15 days. 
    During this process of fat reducing, drink maximum water in a day and  avoid fat increasing foods.



    RecipeINN

    RecipeINN