Details

Category: Mediterranean (Greek, Italian, Spanish)

Hits: 29251

An old classic and one that everybody loves. Our version of the margarita is authentic and very, very tasty. Sample our Pizza Margarita recipe.

Step 1: You will need

• 1 recipe pizza dough or bought in shop
• 1/2 a recipe of tomato pizza sauce
• 3 tomatoes, sliced
• 2 mozzerella balls, sliced or a packet of grated mozzerella
• 12 basil leaves
• a handful flour for dusting
• some of olive oil
• salt and pepper
• 1 rolling pin
• 1 circular baking tray
• 1 spoon

Oven Temperature: 225° c - 440° f

Step 2: Preheat the oven

Set the temperature at 225ºC or gas mark 7.

Step 3: Roll out the dough

Sprinkle some flour onto your work surface and place the dough in the middle of the flour. Sprinkle some more flour over the dough and the rolling pin.

Roll the dough evenly, on both sides. Now take the circular baking tray and dust it with flour. Using the heel of your hand push the dough outwards, to create a base.

Step 4: Make a pizza

Spoon some tomato sauce over the rolled dough. Now while alternating, place a slice of mozzarella and a slice of tomato around the edges of the pizza base, working inwards. Scatter with a few whole basil leaves and drizzle over some olive oil.

Step 5: Bake

Place the pizza in the middle of the oven and bake for 15-20 minutes.

Step 6: Serve

Just before serving, drizzle over a little olive oil. You may need to use a spatula to take the pizza off the baking tray. Slice it diagonally into large pieces and serve.

Serves: 2

Preparation Time: 20 minutes

Cooking Time: 20 minutes

Details

Category: Mediterranean (Greek, Italian, Spanish)

Hits: 27822

A cheesy pasta dish ideal for the kids! Did you know that Macaroni Cheese dates back to the 1800s, but it is still one of the tastiest today.

Step 1: You will need

• 500 g cooked macaroni
• 40 g butter
• 500 ml milk
• 35 g flour
• 100 g grated cheddar and 60g cut into large chunks
• 70 g parmesan grated
• ½ onion
• 2 cloves of garlic
• a few thyme sprigs
• pinch cayenne
• pinch nutmeg
• salt and pepper
• 1 baking dish
• 1 wooden spoon
• 2 sauce pans
• 1 whisk
• 1 sieve
• 1 spoon
• 1 bowl

Step 2: Preheat the oven

Preheat the oven to 220 degrees centigrade or gas mark 7.

Step 3: Warm the milk

Place a saucepan under a medium heat and add the milk, half an onion, thyme, garlic and allow to warm through and steep for a few minutes.

Step 4: Make the sauce

Place a second saucepan under the same heat and add the butter. And slowly melt it stirring with your wooden spoon to help it along.

When the butter has totally melted add the flour and stir in and then strain the milk into the pan and using your whisk combine it all together. Then season with a pinch of nutmeg, a pinch of cayenne, salt then pepper.

And keep whisking until it begins to thicken. When you have a lovely thick texture take it off the heat.

Step 5: Add the cheese

Add the grated cheddar cheese into the sauce and whisk it in until it has melted. Add the parmesan cheese and whisk it in well.

Step 6: Mix the pasta and cheese sauce

Place the cooked pasta into a large bowl and pour over the cheese sauce and using your spoon combine it all together. Add the cubed cheese and stir in.

Step 7: Transfer the pasta

Spoon the pasta and cheese sauce into a baking dish.

Step 8: Bake

Place the baking dish into the centre of the preheated oven and bake for roughly 20 minutes and when brown and bubbly remove from the oven.

Step 9: Serve

And that's how to you make the perfect Macaroni Cheese.

Serves: 2

Preparation Time: 25 minutes

Cooking Time: 30 minutes

Details

Category: Mediterranean (Greek, Italian, Spanish)

Hits: 26819

Ideal for pizza toppings or for pasta dishes, this classic tomato sauce is quick and easy to make and simply delicious. Relish our Basic Tomato Pizza Sauce recipe.

Step 1: You will need

• 2 tbsp butter
• 2 cloves garlic, crushed
• 400 g of tinned plum tomatoes
• 1 onion, finely chopped
• 1 tsp basil, chopped
• 1 tsp oregano
• 1 tbsp tomato puree
• 3 tbsp olive oil
• salt and pepper
• 1 saucepan
• 1 wooden spoon

Oven Temperature: 225° c - 440° f

Step 2: Fry the onions

Place the saucepan on a medium heat, add the olive oil and butter and allow it to melt. Now add the chopped onions and garlic and stir. Let it cook down for 3-4 minutes until the onions are soft and transparent.

Step 3: Add rest of ingredients

To the saucepan, add the tomatoes, oregano, basil and tomato puree. Season with a little salt and pepper and stir well. Bring the sauce to a boil and turn the heat down to a simmer. Allow it to cook for 20 minutes.

Step 4: Cool and use

For pizzas, allow the sauce to cool before using. If you're making it to accompany a pasta dish then it can be eaten straight away. This sauce can be stored in a container for a week in the fridge.

Preparation Time: 20 minutes

Cooking Time: 20 minutes

Details

Category: Mediterranean (Greek, Italian, Spanish)

Hits: 27575

Basic Italian Tomato Sauce Recipe. Everyone should know how to make a basic pasta sauce and this one is ideal.

• 7 tbsp olive oil
• ½ red onion
• 2 medium garlic cloves
• 800 g canned chopped tomatoes
• 100 ml vegetable stock or water
• salt and freshly ground black pepper
• 1 knife
• 1 chopping board
• 1 wooden spoon
• 1 large frying pan

Serves: 4

Step 2: Onion

Put 7 tablespoons of olive oil into a pan over a low heat. While it is heating, slice the ends off the red onion, and peel the outer skins.

Add the onion to the pan. Fry for 7 minutes, stirring occasionally to ensure that the pieces cook evenly. Cooking the onions for this long gives the sauce its sweetness. When cooked the onions should be translucent and golden.

Step 3: Garlic

Peel the 2 garlic cloves and add them whole to the pan. Cook for about a minute, taking care not to burn the garlic. Add 2 generous pinches of freshly ground black pepper and 3 generous pinches of salt

Step 4: Tomatoes

Pour in 800 grams of chopped tomatoes and stir. Use the spoon to break tomatoes down a little. You will also find that they naturally break down as they cook. Turn the heat up until the sauce begins to simmer. Then leave the sauce to cook for roughly 20 minutes. If it starts to burn add some water or vegetable stock.

Step 5: Liquid

Add the remaining 100 millilitres of water or vegetable stock to the pan and gently stir for about 2 minutes. The sauce should be thick and not watery so allow it to reduce down. This will concentrate the flavours. Now leave the sauce to reduce for 10 minutes. If you feel it has reduced too far and is likely to burn add a little more water. Don't be afraid to taste a little and add more salt or pepper if you think it needs it.

Step 6: Serve

This sauce goes well with any type of pasta.

Preparation Time: 20 minutes

Cooking Time: 25 minutes

Details

Category: Mediterranean (Greek, Italian, Spanish)

Hits: 29205

Forget wasting your money on takeaway pizza, this recipe is the key to the homemade variety which smells better, tastes better and is much more satisfying to eat.

Step 1: You will need

• 180 g plain white flour
• 1 tsp salt
• 1 tsp dried yeast
• ½ tsp caster sugar
• 1 tbsp olive oil
• 120 ml warm water
• polenta for dusting
• 2 bowls
• 1 spoon
• some cling film
• 1 rolling pin
• 1 measuring jug
• 1 sieve
• 1 circular baking tray

Preparation Time: 2 hours 20 minutes

Step 2: Sieve the flour

Place the sieve over a bowl, add the flour and gently shake it through.

Step 3: Make the dough

In the medium bowl, combine the salt, yeast and caster sugar. Make a hole in the centre, add the olive oil and warm water and mix in well. Give it a quick, final mix by hand to create a rough paste.

Step 4: Knead the dough

Remove the dough from the bowl and place onto the chopping board. Knead the dough for roughly 3-4 minutes, using the heel of your hand. Keep kneading until it has formed a smooth ball.

Step 5: Leave dough to rise

Transfer the dough into a large clean bowl, cover with some cling film, and leave it to rise for approximately two hours or until it has doubled in size.

Step 6: Roll the dough

Uncover the bowl and sprinkle the dough with flour. Remove it from the bowl and place onto a flat surface. Sprinkle some more flour over the dough and roll it into a circle. Dust with flour again, turn it over and roll the other side.

Flour the base of the circular baking tray. Place the dough over the tray and push it outwards into a rustic circle.

If you aren't going to bake it straight away, it needs to be wrapped in cling film and kept in the fridge, for a maximum of 24 hours.

Details

Category: Mediterranean (Greek, Italian, Spanish)

Hits: 28957

A tasty, cheesy, soya meat vegetarian version of the classic meat lasagna. Ideal as a hearty, filling main course. Savour our American Vegetarian Lasagna recipe.

Step 1: You will need…

• 340g Soya meat substitute, pre-soaked
• 1 onion, chopped
• 1 clove garlic, chopped
• 1 tbsp fresh basil, chopped
• 1 tbsp dried oregano
• 400g canned chopped tomatoes
• 12 lasagne sheets
• 2 tbsp tomato puree
• 1 egg, beaten
• 250g ricotta cheese
• 20g grated parmesan cheese
• 10g grated parmesan cheese for garnishing
• 1 tbsp chopped parsley
• 220g grated mozzarella
• salt and pepper
• 1 saucepan
• 1 wooden spoon
• 1 bowl
• 1 baking dish
• 1 ladle

Step 2: Preheat the oven

Set the oven to 190ºC (375ºF/ gas mark 5).

Step 3: Fry onion and garlic

Place the frying pan on a medium heat, allow to warm through and add the onions and garlic. Leave to sweat down for roughly 5 minutes.

Step 4: Make the sauce

Briefly stir the onions, before adding the basil, oregano, chopped tomatoes, puree, and Soya meat, and stir well. Cover with the pan lid. Turn down the heat to a simmer. Leave to cook for 20 minutes and remove after this time.

Step 5: Make ricotta mix

Add the eggs into a large bowl. Follow with the ricotta, 20 grams of parmesan cheese, parsley and season with salt and pepper. Mix well into a smooth cream.

Step 6: Make the lasagne

Take a few lasagne sheets and break them roughly into pieces to fit your dish and add a layer into the dish. Spoon over a thin layer of ricotta cheese mix. Evenly sprinkle over a layer of the mozzarella. Finally, ladle over a layer of the tomato and Soya meat substitute. Repeat the same process until you have used all the ingredients, finishing with a final sprinkle of parmesan.

Step 7: Bake

Place the lasagne into the centre of the oven and bake for 30 minutes. Remove after this time.

Step 8: Serve

Allow the dish to rest for ten minutes before serving. Serve hot with garlic bread.

Serves: 4

Preparation Time: 45 minutes

Cooking Time: 55 minutes

Oven Temperature: 190°c  -  370°f

Details

Category: Mediterranean (Greek, Italian, Spanish)

Hits: 26604

Home-made lasagna accompanied nicely by a garden fresh salad. Originating from Italy, this pasta dish has become famous all over the world. Experience our Lasagne recipe.

Step 1: You will need

• 200g pre-cooked lasagne sheets
• 70g grated parmesan
• Bolognese sauce
• 380 ml milk
• 45g butter
• 3 tbsp flour
• 1 pinch nutmeg
• salt and pepper
• 1 baking dish
• 2 saucepans
• 2 spoons
• 1 wooden spoon
• 1 whisk
• 1 tea towel
• 1 tray
• 1 bowl

Step 2: Prepare the lasagne

Preheat the oven to 200ºC, that's 400ºF or gas mark 6. Put the sheets of pasta into a large bowl and cover them with warm water. Make sure they're all submerged. Leave them to soak for 5 to 10 minutes.

Step 3: Warm the milk

To begin making the béchamel sauce, pour the milk into a small saucepan and let it heat until warm, not boiling.

Step 4: Make the béchamel sauce

Place the other saucepan over a medium heat and add the butter. When it has melted, add the flour and mix well until smooth. Just before it starts to turn brown, slowly add the milk. Using the whisk, stir continuously until the sauce begins to thicken.

When thick, season with salt and pepper and a pinch of nutmeg. Then give it one further whisk and remove from the heat.

Step 5: Dry the lasagne

Remove the lasagne sheets one by one from the water and place them onto a tea towel. Then turn them over to pat them dry on both sides. You may need to do this in batches to finish drying all of the lasagne.

Step 6: Make the lasagne

Start by layering lasagne sheets on the bottom of the baking dish. Next, cover with half of the Bolognese. Then spoon over some béchamel sauce, and finally, sprinkle with parmesan cheese.

Now repeat the process: the lasagne, followed by the rest of the Bolognese, then the béchamel sauce and finally the parmesan cheese giving it a generous topping.

Step 7: Cook the lasagne

Place the baking dish in the centre of the oven. Cook for about 20 minutes.

Step 8: Serve

When the parmesan has turned golden brown, remove the lasagne from the oven and allow it to sit for at least 15 minutes before serving. Lasagne is delicious served alone or it can be accompanied by a freshly made green salad.

Serves: 4 to 6

Preparation Time: 40 minutes

Cooking Time: 40 minutes

Details

Category: Pakistani and Indian

Hits: 27044

Ingredients:

• 1/2 cup unsalted cashew nuts, chopped,
• 3 tablespoon vegetable oil,
• 1 tsp medium garam masala,
• 1 teaspoon garlic (crushed),
• 1 teaspoon ginger (crushed),
• 1/4 teaspoon red chili powder,
• 1/4 teaspoon Condor powder (opt),
• 1/4 teaspoon turmeric powder (haldi),
• 1 lbs Boneless skinless chicken breast,
• 1/2 can tomatoes, crushed,
• 1/4 cup cream, heavy,
• 1/4 cup raisins, golden,
• 1/2 teaspoon cardamom powder

Instructions:

1. Place cashew nuts in small bowl and cover with hot water. Soak 30 minutes and drain most of the water. Blend nuts in blender until they form a somewhat smooth paste that retains some texture. Heat oil in a saucepan or wok and sauté the onions until golden brown. "Splutter fry" 1/2 teaspoon of the garam masala powder, and reserve the remainder to garnish the finished dish. Quickly add garlic, ginger, red chili powder, coriander powder and turmeric powder to the pan. Add the chicken (cut into 1" strips) and mix well until the meat is sealed with the spices, about 2 minutes.

2. Mix in tomatoes and simmer until the chicken is cooked. Then add the cashew paste and cream. Bring to a boil. If needed, correct the consistency of the dish by adding water. You want a smooth, slightly thick sauce. Raise heat and "fimmer" dish until the oil floats on top. Add raisins. Garnish with remaining garam masala and cardamom powder.

• Serves 6 people.

• Preparation Time: 15 minutes.

• Cooking Time: 30 minutes.

Details

Category: Pakistani and Indian

Hits: 28483

Ingredients:

• 1 kilogram chicken cut into small pieces,
• 1 tablespoon chopped ginger,
• 1 inch piece ginger thin sliced strips,
• 4-5 green chilies cut into half , 2 green chilies fine chopped,
• 3 tomato finely chopped,
• 2 teaspoons black pepper, powder,
• 1 tablespoon garam masala,
• 4 tablespoons finely chopped fresh coriander
• 1 teaspoons salt,
• 1/2 cup oil

Instructions:

1. Heat oil in a shallow frying pan or Karachi. Add chopped ginger and green chili, stirring frequently fry for 2 minutes.

2. Add chicken and salt. Stirring frequently fry until the meat is well browned/

3. Add chopped tomatoes, stirring frequently fry the meat mixture for about 10 minutes until the tomatoes are reduced to a pulp. Add a little water if necessary to prevent the mixture from sticking to the bottom of the pan. Keep frying until the oil begins to separate.

4. Add ginger sticks, chopped green chili, black pepper, garam masala and little water. Reduce the heat to low, cover with a tight fitting lid and cook for 15 minutes until the chicken is tender. Sprinkle with finely chopped coriander leaves

5. Serve hot with Nan or Chapati.

• Serves 6 people.

• Preparation Time: 15 minutes.

• Cooking Time: 40 minutes.

Details

Category: Pakistani and Indian

Hits: 28020

Ingredients:

• 1/2 kilogram chicken breasts, boneless,
• 1/2 cup oil,
• 2 onion, cut into small cubes,
• 1 tablespoon ginger, cut into matchstick,
• 1 tablespoon soy sauce,
• 2 tomatoes, diced,
• 2 green chilies (cut lengthwise),
• 1/2 teaspoon chili powder,
• 1 teaspoon salt,
• 2 tablespoons vinegar,
• 1 teaspoon black pepper, powder,
• 1 teaspoon Monosodium Glutamate,
• 2 tablespoons Ketchup

Instructions:

1. Cut chicken into long thin strips.

2. Heat oil, add onions and fry until transparent, about 5 minutes.

3. Add ginger, chicken and soy sauce and fry for 3-5 minutes.

4. Then add tomatoes, green chilies, chili powder and salt and cook 8-10 minutes on medium heat, stirring occasionally.

5. Reduce the heat to low, add vinegar, black pepper, Chinese salt and ketchup.

6. Cover and cook for 5 more minutes. Serve with white rice.

• Serves 6 people.

• Preparation Time: 20 minutes.

• Cooking Time: 35 minutes.

Details

Category: Pakistani and Indian

Hits: 29348

Ingredients:

• 1 teaspoon fenugreek seeds (methi dane),
• 1 teaspoon fenugreek leaves, dried,
• 1 teaspoon nigella seeds (kalonji),
• 1 teaspoon cumin (zeera powder),
• 1 teaspoon aniseed (saunf),
• 1/2 teaspoon turmeric powder (haldi),
• 5 whole red chilies,
• 1 1/2 teaspoon salt,
• 1 teaspoon chili powder,
• 2 tablespoons lemon juice,
• 6 green chillies, slit lenghtwise,
• 1 1/2 cup oil,
• 2 medium onions cut in thin slices,
• 1 1/2 kilograms mutton or chicken,
• 1 1/2 teaspoon garlic paste,
• 1 1/2 teaspoon ginger paste,
• 1 1/2 cups yogurt, whisked,
• 1 cup water.

Instructions:

1. In a small bowl, combine fenugreek seeds, fenugreek leaves, nigella seeds, cumin seeds, aniseed, turmeric powder, 1/2 teaspoon salt, red chili powder, crushed whole red chilies. Mix well. Mix 2 teaspoons of spices with lemon juice and fill into green chilies.

2. Heat oil in a medium skillet, add onions and sauté until the edges are brown about 5-8 minutes. Add meat, garlic and ginger, stirring constantly fry until meat turns brown, about 5 minutes.

3. Add yogurt and remaining salt. Mix well and stirring constantly, cook until water from yogurt has evaporated and oil begins to separate.

4. Add water, cover and cook over low heat until meat is almost tender. Add rest of the spices and little water, if needed. Mix well.

5. Place spice filled green chilies over meat, cover and cook on low heat, until meat is tender and oil separate from gravy, about 5 minutes.

6. Serve with Nan.

• Serves: 8 People.

• Preparation Time: 15 minutes.

• Cooking Time: 40 minutes.

Serve Hot

Details

Category: Pakistani and Indian

Hits: 26728

Chicken Tikka Masala Recipe. A traditional and very popular Indian chicken dish which is bursting full of flavour and colour. Taste our Chicken Tikka Masala recipe.

• 3 chicken breasts – 1 pound

• 4 Tbsp olive or groundnut oil

• 5 cardamom pods

• a 5cm cinnamon stick

• 1 ½ onions

• 2 tsp fresh ginger, minced

• 2 tsp garlic, minced

• 1 tsp cumin powder

• 1 tsp coriander powder

• ¼ tsp turmeric powder

• ½ to 1 tsp cayenne pepper

• 1 Tbsp paprika

• 1 tsp garam masala powder

• 1 large tomato

• 1 tsp tomato purée

• 150 ml water

• Salt to taste

• Yoghurt or 1 tin coconut milk, if desired

• Fresh coriander to garnish

• 1 sharp knife

• 1 chopping board

• 1 plate or tray

• 1 mixing bowl

• 1 large wide pan

• 2 wooden or regular spoons

• 1 bowl for mixing the spices

Step 1

Prepare the ingredients:

First of all, chop up the tomato finely and set aside for later use. Next, finely chop the onions and set aside. Finally, cube the chicken breasts into bite-sized pieces, season with a little salt and also put to one side.

Step 2

Make the masala paste:

Mix together in a bowl the ginger, garlic, cumin, coriander, turmeric, cayenne, garam masala and paprika.

Step 3

Flavour the oil and fry the onions:

Put the oil into a pan over a medium heat. When hot, add the cardamom pods and cinnamon stick, leave for a few seconds and then remove. This flavours the oil, giving it a wonderful aroma. Add the onions and cook while stirring, until brown.

Step 4

Add the spices:

Add the masala paste and stir for a minute.

Step 5

Add the remaining ingredients:

Add the tomato and tomato purée and stir for a minute till thoroughly combined.

Pour in the water and bring to a gentle simmer, stirring constantly.

Taste the sauce and season with salt if necessary.

Step 6

Cook the chicken:

Add the chicken cubes and mix well into the masala. Simmer for 10-12 minutes, stirring every few minutes, until the chicken is cooked and tender. Check this by piercing the chicken with a sharp knife - if it goes straight through and comes out clean, it is done. For a weaker curry flavour, add either 1 small tin of coconut milk or 1 medium sized carton of yoghurt. Mix well and simmer for another 5 minutes.

Step 7

Garnish and serve:

Place the chicken on a serving dish, decorate with coriander leaves and serve.

Preparation Time:

20 minutes

Cooking Time:

20 minutes

Details

Category: Pakistani and Indian

Hits: 26995

Step 1

You will need:

• 600 g prawns

• 2 medium onions

• 4 medium tomatoes

• 4 tbsp vegetable oil

• 2 cinnamon sticks

• 4 cardamom pods

• 4 cloves

• 2 green chillies

• 2 tbsp ginger and garlic paste

• Some salt

• Half tsp turmeric powder

• 1 tsp red chilli powder

• 1 tsp coriander powder

• 2 tbsp cumin powder

• 1 tbsp tomato paste

• 2 cups (500ml) hot water

• Half tsp garam masala powder

• Half coriander leaves

• 1 knife

• 1 tablespoon

• 1 teaspoon

• 1 large non-sticky pan

• 1 cup

• 1 spatula

Step 2

If your prawns still have their shells on, remove them.

First pull off the head. Then rinse the prawn in water. Remove the shell from the middle part of the prawn. Hold the exposed top end and pull the tail to remove the rest of the shell.

Then use a sharp knife to make a shallow slit down the middle of the curved back and pull out the dark coloured vein. You can use your fingers or a cocktail stick to do this.

Rinse the prawn again.

Good prawns should be a bluish/green colour once peeled.

Step 3

Peel and finely dice 2 onions, then 4 tomatoes.

Then chop 2 green chillies.

HANDY HINT

Dip your fingers in oil before you do this to stop the chilli juices from stinging your fingers.

Step 4

Put a large non-stick frying pan over a medium heat. Add:

3 tablespoons of vegetable oil

2 sticks of cinnamon

4 cardamom pods

and 4 cloves.

Fry for about 30 seconds, stirring continually.

Step 5

Add the 2 chopped onions and 2 green chillies to the pan, and fry for about 5 minutes or until the onions are a light golden brown. Stir frequently to stop the onions burning.

Step 6

Ginger and garlic

Now add 2 tablespoons of ginger and garlic paste. Stir well for a couple of minutes.

Step 7

Add

1/2 a teaspoon of turmeric,

1 teaspoon of red chilli powder and

1 teaspoon of coriander powder

half a teaspoon of garam masala

and fry for 5 minutes over a low heat, stirring frequently.

Step 8

Add the finely chopped tomatoes followed by 1 tablespoon of cumin powder. Then stir. Add 1 tablespoon of tomato paste and stir it in. Add a cup of water and keep stirring until the water is absorbed. Turn the heat down, put the lid on, and leave to simmer for 10-15 minutes, or until the oil separates from the dish and rises to the top.

Step 9

Add the prawns

Turn the heat back up to high and add the prawns to the pan. Then stir in 2 generous pinches of salt.

Step 10

Add approximately 200ml of warm water to the pan. Stir. Then put the lid on and bring the heat down. Leave for about 10 minutes or until the prawns are cooked. check occasionally. The prawns are done when they turn pink and opaque. When they are ready, turn the heat off.

Step 11

Garnish:

Finely chop the coriander and save a couple of good leaves to garnish. Now stir in the coriander to finish the dish.

Serve

Lay the coriander leaves onto the curry, and serve.

Details

Category: Pakistani and Indian

Hits: 30161

Details

Category: Pakistani and Indian

Hits: 28720

Details

Category: Pakistani and Indian

Hits: 29952

Details

Category: Pakistani and Indian

Hits: 27392

Ingredients:

Details

Category: Pakistani and Indian

Hits: 27378

*Very good for an upset stomach

Details

Category: Pakistani and Indian

Hits: 27511

Ingredients:

Details

Category: Pakistani and Indian

Hits: 27821

Ingredients:

Details

Category: Pakistani and Indian

Hits: 30717

Ingredients:

Details

Category: Pakistani and Indian

Hits: 26363

Ingredients:

1. Wash the fish and remove the scales, if any and cut the fish into 1 inch steaks. If the fish is boneless (fish fillets), then cut into 1 inch pieces.

Details

Category: Pakistani and Indian

Hits: 27060

Ingredients:

1. Wash the fish and pat dry. Cut into 1 inch pieces. In a blender grind the garlic ginger and chillies to a fine paste. Mix the paste with salt, chilli powder and ajowan. Smear the fish pieces with spice paste. Set aside for at least 2 hours

2. In the meantime heat the oil in a shallow frying pan, add the cumin and mustard seeds; they should pop and splutter at once. Add the chopped onions and, stirring frequently, fry them to a rich golden colour. Add the chopped tomatoes, still stirring frequently, fry the onions for about 10 minutes until the tomatoes are reduced to a pulp. Add a little water, if necessary, to prevent the mixture from sticking to the bottomof the pan. Keep frying until the oil begins to separate.

3. Add the fish and stir well to coat it with the tomato mixture. Reduce the heat to low, cover with a tight fitting lid and cook for 15 minutes until the fish is tender. Sprinkle with finely chopped coriander. Keep warm.

4. Soak the rice in water for half an hour. In another pan boil the rice with 2-3 tsp. of salt and plenty of water. When the rice are 34 cooked drain the water. Add 1/4 cup oil or butter and fluf with a fork to prevent the rice to stick each other. Keep rice to one side.

5. In a large pan place 2 inch layer of rice at the bottom, then a layer of fish mixture and dried plums on top, repeating this until the fish and rice have been used up. Sprinkle the coriander and mint leaves over the top layer of the rice. Pour 12 cups of water and seeds of cardamom over the rice. Do not stir. Mix the food colour with a little water and sprinkle over the rice.

6. Cover with a tight fitting lid and allow to cook for 20 minutes until the rice are cooked.

7. Once the dish is cooked, leave it covered for a few minutes then remove the lid, fluff up the rice with a fork.

8. Serve with Raita. Serve Immediately. Serve Hot.

• Serves: 6 people.
• Preparation Time: 30 minutes.
• Cooking Time: 30 minutes.

Details

Category: Pakistani and Indian

Hits: 27654

Ingredients:

• 2 Cups Rice (450 grams rice, Pakistani basmati)
• 1 whole chicken cut into 8 pcs,
• 10 cloves,
• 2 teaspoons black peppercorns,
• 2 inch piece cinnamon stick,
• 2 tablespoons coriander seeds,
• 6 large black cardamoms,
• 1 teaspoon cumin, white,
• 1 small onion, coarsely chopped,
• 5 garlic cloves,
• 2 inch piece ginger cut into pieces,
• 1/2 cup ghee or oil, 1
• large onions skinned and thinly sliced,
• 1 teaspoon black cumin seeds,
• 1 teaspoon ginger paste,
• 1 teaspoon garlic paste.

Details

Category: Pakistani and Indian

Hits: 27404

Ingredients:

• 5 Tablespoon vegetable oil,
• 2 Cinnamon sticks,
• 6 garlic cloves,
• 1 Tablespoon cardamom seeds,
• 1 large onion chopped,
• 2 garlic cloves, crushed,
• 1 1/2 inch fresh ginger,
• peeled and chopped,
• 1 1/2 lb lean lamb, cubed,
• 1 1/4 cup yogurt (plain),
• 1 tsp saffron threads,
• soaked in 2 Tablespoon boiling water,
• 1/2 tsp chili powder,
• 1/2 cup ground almonds,
• 1 tsp salt,
• 1 1/2 cup coconut milk,
• 2 dried red chillies.

• Heat oil in a heavy saucepan.
• Add cinnamon, cloves and cardamom and fry for 1 minute.
• Add onion, sauté until soft, stirring occasionally.
• Add garlic and ginger and fry for 3 minutes, stirring frequently.
• Add lamb cubes and fry until brown, about 5 minutes.
• Whisk yogurt, saffron mixture, salt and chili powder together and add to lamb cubes.
• Cook for 5 minutes.
• Grind almonds with enough water to form a thick paste.
• Add paste and whole chillies to lamb cubes, stir well to mix paste with gravy.
• Simmer for 5 minutes over low heat.
• Add coconut milk, reduce heat to low, cover and simmer for 35-40 minutes or until lamb is cooked through and tender.
• Uncover the pan for the last 10 minutes of cooking.
• Transfer to a warmed dish and serve at once.

Details

Category: Pakistani and Indian

Hits: 28924

Ingredients

• 1 large Onions
• 2 whole green peppers
• 2 large tomato
• 1/2 lbs broccoli
• 1/2 lbs cauliflower
• 4 tablespoon butter
• 1/2 teaspoon turmeric (haldi)
• 1 inch piece fresh ginger
• 3 cloves garlic
• 2 tablespoon vinegar, white
• 2 tablespoon tomato puree

Instructions

• Chop onion; cut green peppers, tomatoes, broccoli, and cauliflower into 1 in. cubes.
• Melt butter and saut‚ onion.
• Add all the remaining vegetables and stir-fry for about 5 minutes over medium heat. A
• dd the spices and vinegar.
• Stir in the tomato puree, and simmer for about 5 minutes.
• Season to taste with salt and fresh-ground pepper.

Serves: 6 people.

Preparation Time: 20 minutes.

Cooking Time: 30 minutes.

Details

Category: Pakistani and Indian

Hits: 33934

Try this traditional recipe with Makki Ki Roti.

Ingredients:

• Mustard Leaves – 2 bunches (approx 3 lbs)
• Spinach – 1 bunch (approx 1 lb)
• Water – 2 cups
• Oil – 1 Tbsp
• Onions – 1 1/2 medium, finely chopped
• Tomatoes – 2 medium, finely chopped
• Ginger – 1 Tbsp, minced
• Garlic – 1 Tbsp, minced
• Salt – to taste
• Red Chili Powder – to taste
• Garam Masala – 1 tsp

For Garnishing (Seasoning):

• Oil – 1 Tbsp
• Onion – 1/2 medium, chopped in big chunks
• Tomato – 1 medium, chopped in big chunks

Method:

1. Wash Mustard Leaves and Spinach well to remove any dirt and grit.

2. Remove tough stalks from the Mustard Leaves and Spinach and roughly chop.

3. Bring 2 cups water to a boil in a large pot.

4. Add Mustard Leaves and Spinach and cook uncovered for approx 15 mins or until Mustard Leaves are tender.

5. Drain the leaves in a colander and allow them to cool before pulse grinding them in a food processor. Reserve liquid in case it is required to use later.

6. In a pan, heat 1 Tbsp Oil and add chopped Onions and 1/2 tsp of salt. Cook until onions are translucent.

7. Add minced Ginger and Garlic and cook until onions are golden brown.

8. Add chopped Tomatoes and cook until oil separates from the mixture.

9. Add Mustard/Spinach Leaves, Salt, Red Chili Powder and Garam Masala. Mix well and cook for 4-5 minutes. If needed, you can add some of the reserved liquid or fresh water for a little moisture.

10. Remove Saag into serving dish.

11. In the same pan, heat 1 Tbsp Oil and fry Onions for garnishing until light brown.

12. Add Tomatoes reserved for garnishing and lightly cook. They should not get mushy.

13. Pour Onion/Tomato mixture over the Sarson ka Saag and serve hot with Makki ki Roti.

14. A blob of butter can be added to the saag at the time of serving.

Cooking Time: 30 minutes.

Details

Category: Pakistani and Indian

Hits: 28528

Ingredients

• 1 liter milk powder
• 1\4 cup yogurt, beaten
• oil for deep frying
• 1 medium onion, coarsely chopped
• 1 1inch piece ginger, cut into matchstick
• 1 teaspoon chili powder
• 1\4 teaspoon turmeric powder (haldi)
• 1\2 teaspoon coriander powder
• 1 teaspoon salt

Instructions

1. Bring milk to the boil, Remove from heat and mix the yogurt in. Stir gently until all the milk curdles. Place butter muslin over a colander and pour the curdled milk into it. Draw up the corners of the muslin and squeeze gently. Shape the cheese into a round or a rectangle and place a weight (e.g. saucepan full of water) on it. Leave for 1 1\2 hours.

2. Dice the paneer and deep fry until golden. Wash spinach. Mince ginger very finely. Boil spinach, drain and puree in a blender.

3. Heat oil in a skillet, add onion and ginger and sauté until soft, about 3 minutes. Add chili powder, turmeric powder, coriander powder and salt to onion mixture. Stir once or twice, add spinach and mix well. Cover and cook for 10 minutes, stirring occasionally.

4. Add diced paneer and transfer to a serving dish.

Serve with rice or Naan.

Serves: 6 people.

Preparation Time: 20 minutes.

Cooking Time: 20 minutes.

Details

Category: Pakistani and Indian

Hits: 26568

Ingredients

• 2 medium eggplant, round, cut in slices
• 4 medium potatoes cut in wedges
• 2 large green bell pepper cut in slices
• 3 large green chillies, slit lenghtwise
• 1\4 cup cooking oil

Masala :

• 2-3 medium tomatoes, chopped ,
• 1 large onion, finely chopped
• 1 teaspoon ginger fresh, peeled & chopped
• 1 teaspoon red chili powder
• 1 teaspoon salt
• 1 level teaspoon coriander powder
• 1 teaspoon garam masala.

Instructions

• In a large heavy base pan, heat oil on medium heat and fry onions until soft, about 3-5 minutes.
• Add tomatoes, ginger, chili powder, salt and coriander powder. Stir to mix well.
• Cover and cook over low heat for 5 minutes, stirring occasionally.
• Add potatoes and stirring constantly, cook for 3 minutes or until the tomatoes are turned to a paste.
• Add 1 cup water, cover and cook until potatoes are half cooked and about 1\4 cup gravy is left, about 7 minutes.
• Add rest of the vegetables and cook over low heat until the vegetables are tender but still retain their shape.
• Transfer to a serving dish and sprinkle garam masala.

Serve with Chapati or plain boiled rice.

Serves: 8 people.

Preparation Time: 15 minutes.

Cooking Time: 20 minutes.

Details

Category: Pakistani and Indian

Hits: 31556

Ingredients

• 3/4 cup onion skinned and finely chopped
• 1 tablespoon ginger (crushed)
• 1 teaspoon garlic paste
• 1 tablespoon vegetable oil
• 1 tablespoon curry powder (Bolten)
• 1/4 teaspoon cinnamon
• 1/2 teaspoon turmeric (haldi)
• 1/4 teaspoon coriander powder
• 1/4 teaspoon cumin powder
• 1 lbs minced beef. lamb or mutton
• 1 cup tomatoes, diced
• 1 tablespoon lemon juice
• 1 teaspoon sugar
• 1 cup peas
• 1/4 teaspoon red chili crushed.

Instructions

• Combine the onion, ginger, garlic, and oil in the container of a food processor or blender. Blend to a fine puree.
• Spoon and scrape the mixture into a small skillet and cook, stirring often, until mixture almost starts to brown, but do not brown.
• Add the curry powder, cinnamon, turmeric, coriander, and cumin and stir to blend.
• Add the meat and cook, stirring and chopping down with the side of a heavy metal spoon to break up any lumps.
• When the meat has lost its raw look, add the tomatoes, lime juice and sugar.
• Add a generous grinding of pepper and the hot red pepper.
• Cover and let simmer for 30 minutes.
• Add the peas and continue cooking until the peas are tender, 5 to 10 minutes.

Serve with rice, cucumbers and yogurt, carrots with yogurt or mint with yogurt.

Serves: 8 people.

Preparation Time: 20 minutes.

Cooking Time: 35 minutes.

Details

Category: Pakistani and Indian

Hits: 25738

Ingredients

• 4 karela, chopped
• 1 onion, finely chopped
• 1 green chilli, finely chopped
• ½ inch ginger, finely chopped
• 2 garlic cloves, finely chopped
• 1 tsp fresh coriander, chopped
• 3 tsp canola oil, 2 tsp besan

Spices :

• ½ tsp red chilli powder
• 4 tsp salt to taste
• 1 tsp coriander powder
• ¼ tsp haldi powder
• 1 tsp amchur (mango powder)
• ½ tsp cumin seeds
• hing

Instructions

1. Wash kerala thoroughly with water. If keralas are of longer variety, cut them into pieces of 3 inch size.

2. Remove skin of all the pieces by scraping with a sharp knife. Keep the skin aside. Slit the karelas length wise. Remove the seeds.

3. Discard the seeds if very hard, otherwise mix them with the skin scrape.

4. Take 1 tsp salt and apply it thoroughly to all the pieces of karelas. Keep aside for about 1 hour. Mix 1 tsp salt to karela skin and keep aside for 1 hour.

5. Heat a non-sticking frying pan and add 2 tsp oil. When the oil becomes hot, put cumin seeds and hing.

6. When the seeds become dark, put onion, green chilli, ginger and garlic.

7. Cook for 2 to 3 minutes and add all the spices and besan.

8. Stir well and cook for 5 to 7 minutes until the mixture turns light brown.

9. Mix half the coriander leaves. Take the karela skin in a sieve and wash thoroughly with water.

10. Add it to the washed skin scrape above mixture and stir.

11. Wash the karelas with water. Fill the above mixture in each karela.

12. Heat a non sticking frying pan and spray oil.

13. Place all the karelas in the pan, cover with a lid and reduce the stove to low. Allow them to cook for 5 to 7 minutes.

14. Change the side of karelas and again cover with the lid.

15. Cook for 5 to 7 minutes.

Sprinkle coriander leaves.

Serve Hot.

Details

Category: Pakistani and Indian

Hits: 29274

Ingredients

• 1\2 kilogram Bhindi (Okra)
• 2 medium onions (thin slices)
• 3 medium tomato, roughly chopped
• 6-8 green chilies, sliced
• 1\4 cup cooking oil
• 1 teaspoon coriander powder
• 1\2 teaspoon turmeric powder (haldi)
• 1 teaspoon black pepper, powder
• 1 teaspoon salt

Instructions

1. Wash bhindi with plenty of water. Dry with tea cloth or just spread in a tray for some time.

2. Cut Bhindi into 1\2 inch pieces, discard the head and tail.

3. In a large heavy based pan, heat oil over high heat. Add okra and turmeric powder and fry for about 5 minutes. Remove from pan and put aside.

4. Fry onion in the same oil for about 5 minutes. Add okra, chopped tomatoes, green chili, black pepper, coriander powder and salt. Cover and cook over low heat for about 15 minutes.

Serve with Chapati.

Serves 4 people.

Preparation Time: 15 minutes.

Cooking Time: 20 minutes.

Details

Category: Pakistani and Indian

Hits: 34307

Ingredients

• 2-3 medium-sized eggplants
• 2-3 medium potatoes, peeled
• 1 onions, skinned, and chopped
• 1 teaspoon ginger paste
• 1 teaspoon garlic paste
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1 teaspoon coriander powder
• 1 teaspoon garam masala
• 1\4 teaspoon turmeric powder (haldi)
• 2 medium tomatoes, chopped
• 2 tablespoons coriander, fresh, chopped
• 2-3 green chillies, chopped

Instructions

1. Spike each eggplant with a fork and roast over the flame or place under a grill to char the skin. Turn eggplants a few times to make sure that the skin is completely charred.

2. Put the hot eggplant in a bowl of water and remove the skin. Discard the stalk and finely chop the flesh. Cut potatoes into small dices and keep them in cold water.

3. Heat oil in a heavy based pan and stirring frequently, fry onions until soft. Add ginger, garlic chili powder, salt, coriander powder, garam masala and turmeric to onions. Stir fry for about 3-4 minutes, add a little water if mixture sticks to the bottom of the pan.

4. Add tomatoes and stirring frequently, fry the onion mixture for about 5-8 minutes or until the tomatoes are reduced to a pulp. Add a little water, to prevent it from sticking to the bottom of the pan. Keep frying until oil begin to separate.

5. Drain potatoes and add to sauce. Stir well. Add 1\2 cup of water, stir once and reduce heat to low. Cover with a tight fitting lid, and cook until potatoes are almost tender.

6. Add chopped eggplant, green chilies and chopped coriander.

Cover and cook for 3-5 minutes on low heat, add a little water, if necessary.

Serve with plain yogurt and Chapati or Nan

Serves: 6 people.

Preparation Time: 15 minutes.

Cooking Time: 30 minutes.

Details

Category: Pakistani and Indian

Hits: 31376

Ingredients

• 1\2 kilogram potatoes
• 2 cups peas, fresh or frozen
• 1\4 cups oil
• 1 medium onion, coarsely chopped
• 1 1\2 teaspoons garlic (crushed)
• 1 1\2 teaspoons ginger, minced
• 1 1/2 tablespoons chili powder
• 1/4 teaspoon turmeric powder (haldi)
• 1 teaspoon coriander powder
• 1 1/2 tablespoons salt
• 2 medium tomatoes, chopped
• 1 teaspoon garam masala
• 2-3 tablespoons coriander leaves, chopped
• 3 green chilies, sliced

Instructions

1. Peel and cut potatoes into small cubes. Use fresh peas, if possible. If using frozen peas, soak them in water for 15 minutes before cooking.

2. Heat oil in a medium skillet, add onion and fry until the onions are soft and the edges are brown. Add crushed garlic and ginger and stirring frequently fry these for two minutes. Then add chili powder, turmeric powder, coriander powder and salt, stir once and quickly add chopped tomatoes and 3-4 tablespoons of water. Stirring constantly fry tomatoes on medium-low heat for 5 -8 minutes or until the tomatoes are reduced to pulp, mashing tomatoes with the back of the spoon. Add little water if the mixture sticks to the bottom of the skillet.

3. Put in potatoes, peas and 1 cup of water and stir to mix the ingredients. Bring the mixture to boil over high heat, and then reduce heat to low, cover and cook on low heat for 15 minutes or until the vegetables are tender and most of the water has evaporated. Add more water for thin gravy and adjust the seasoning with salt.

4. Just before serving sprinkle with garam masala, finely chopped coriander leaves and sliced green chilies.

Serves: 6 People.

Preparation Time: 20 minutes.

Cooking Time: 30 minutes.

Details

Category: Pakistani and Indian

Hits: 27065

Ingredients

• 1 medium cauliflower
• 4 medium potatoes
• 1/4 cup oil
• 1 large onion, peeled and thinly sliced
• 1 inch piece fresh ginger
• 1 teaspoon salt
• 1/4 teaspoon turmeric (haldi)
• 1 teaspoon chili powder
• 1 teaspoon coriander powder
• 1/2 cup water
• 1 teaspoon garam masala
• 1/4 cup coriander leaves, chopped
• 3 green chilies chopped.

Instructions

1. Remove the stalk of cauliflower and break the rest into medium sized flo rets. Peel and cut the potatoes into small cubes. Keep the vegetables in cold tap water.

2. Peel and cut ginger into thin slices. Then cut the slices into thin strips.

3. Heat oil in a pan add onions and fry for 5 minutes, until transparent but not brown. Add ginger, stir once then add salt, chili powder, turmeric, ground coriander seeds and 3-4 tablespoons of water to prevent the spices from burning. Fry the onion mixture for 3-5 minutes.

4. Add potatoes and cauliflower. Stir the contents until the spices coat the vegetables well. Add water, cover and cook over low heat for about 15-20 minutes or until the vegetables are tender and damp dry. Add little more water if the vegetables are still raw.

5. Add garam masala, coriander leaves and green chilies, Stir gently and transfer to serving dish.

Serve with chapati or paratha and mixed pickle.

Serves: 4 people.

Preparation Time: 15 minutes.

Cooking Time: 30 minutes.

Details

Category: Pakistani and Indian

Hits: 31400

The spices used in this recipe are the same as for preparing pickles. Nigella seeds fenugreek seeds and mustard seeds, give the potatoes a sour taste like pickle.

Ingredients:

• 1\2 kilogram potatoes
• 1\2 cup oil
• 1 medium onion, coarsely chopped
• 1\4 cup water
• 1\2 cup yogurt
• 1\4 teaspoon turmeric powder (haldi)
• 1 teaspoon salt , 1 teaspoon chilli powder
• 1\2 teaspoon nigella seeds (kalonji)
• 1 level teaspoon fenugreek seeds (methi dane)
• 1 level teaspoon mustard seeds (rai or sarson)
• 3-4 green chilies fine chopped.

Instructions

1. Boil the potatoes with their skin until they are tender but still retain their shape, peel and cut into small cubes.

2. Heat oil in a heavy skillet and sauté onions till light brown.

3. In a blender or food processor blend onion, water and yogurt to a puree. Put the onion mixture back to the skillet, add turmeric, salt, chili powder, kalonji, methi dana and rai. Stirring frequently fry for 5-8 minutes until oil begins to separate.

4. Add potatoes and green chilies. Stir well, cover and cook for 5 minutes so the potatoes absorb some of the sauce. (Add more water if necessary).

5. Serve with Poori.

Serves: 4 People.

Preparation Time: 15 minutes.

Cooking Time: 25 minutes.

Details

Category: Pakistani and Indian

Hits: 30596

Ingredients :

• 1\2 kilogram potatoes
• 1\2 cup oil, corn
• 1 medium onion, finely chopped
• 2 medium tomatoes, chopped
• 1 teaspoon chilli powder 
• 1\4 teaspoon turmeric powder (haldi)
• 1\2 teaspoon coriander powder
• 1 teaspoon salt
• 1\2 teaspoon garam masala powder
• 3 tablespoons coriander leaves, chopped
• 2 green chillies chopped

Instructions :

1. Peel and cut the potatoes into thick slices or small cubes.

2. Heat oil in a medium skillet, add onions, sauté until transparent.

3. Add potatoes, tomatoes, chili powder, turmeric, coriander powder and salt. Stirring occasionally cook until the tomatoes are reduced to pulp, and oil begin to separate.

4. Add water and bring to a boil, reduce heat to low, cover and cook for 12-15 minutes or until the potatoes are tender. Add more water if you need gravy.

5. Sprinkle with garam masala, coriander leaves and green chilies, cover and leave to infuse for 2-3 minutes before serving.

6. Serve with Poori.

Serves: 6 People.

Preparation Time: 15 minutes.

Cooking Time: 25 minutes.

Details

Category: Pakistani and Indian

Hits: 29182

Ingredients

• 1 kilo mutton or chicken
• 2 tsp ginger paste
• 2 tsp garlic paste
• salt according to taste
• 1 tsp freshly crushed black pepper
• 1/2 tsp red chili powder
• 5-6 tomatos (medium size)
• 3-4 whole green chilies
• 4 tbs oil

Instructions

This dish is best cooked in a Wok (Karahi) but you can use a regular pot if you dont have a Wok.

• Add the meat in a pot with garlic & ginger and leave on medium heat for the water to dry.
• When that is done add 3 glasses of water, cover and leave to tenderize.
• If you're using chicken you dont have to add water and can move on the the next step.
• When the meat has softened add everything, including the oil, except green chilies & tomatoes.
• Increase the heat to dry water if any then add green chilis & tomatoes.
• Lower the heat and cook covered for 5-10 minutes.
• Then when the tomatos have softened, increase the heat and evaporate all the water.
• The end result should be with very little gravy.

Serve with Naan.

Details

Category: Pakistani and Indian

Hits: 43639

If  you can, chop the meat with knife instead of passing through the machine.

Ingredients

• 1 kilogram minced beef or mutton
• 500 grams yogurt , 1 tablespoons ginger paste
• 1 tablespoon garlic paste
• 1 medium onion skinned and finely chopped
• 1 medium tomato finely chopped
• 1 1\2 teaspoon chilli powder
• 1 1\2 teaspoon garam masala powder
• 2 teaspoon salt
• 1\4 cup oil
• 1 inch piece ginger, cut into matchstick
• 4 green chilies, thinly sliced
• 1\4 cup coriander leaves, chopped.

Instructions

1. Combine mince, yogurt, ginger paste, garlic paste, onion, tomato, chili powder, garam masala, and salt in a large bowl. Mix well and keep aside for 15-20 minutes.

2. Put the mince along with marinade in a medium skillet over medium heat. Stirring constantly cook until the mixture boils. Cover the skillet, reduce heat to low, cook for 12-15 minutes or until the mince is tender and all the moisture has evaporated, stirring occasionally.

3. Add oil and stirring constantly, cook for 3-5 minutes and add 1\4 cup water, if the mince looks dry. Add ginger and stir fry for 2 minutes, add green chilies and coriander, stir once and transfer to serving plate. Decorate with sliced tomatoes, onions and mint leaves.

Serves: 6 people.

Preparation Time: 15 minutes.

Cooking Time: 40 minutes.

Details

Category: Pakistani and Indian

Hits: 26953

Ingredients

• 2 medium onions, finely chopped
• 1\4 cup oil
• 450 grams minced meat (keema)
• 1 1\2 teaspoons garlic, minced
• 1 1\2 teaspoons ginger, chopped
• 1 teaspoon chili powder
• 1 teaspoon coriander powder
• 1\4 teaspoon turmeric powder (haldi)
• 2 teaspoons salt
• 2 tomatoes, chopped
• 2 tablespoons yogurt, beaten
• 300 grams potatoes (peeled and cubed)
• 1 teaspoon garam masala powder
• 2-3 green chilies, thinly sliced
• 3 tablespoons coriander leaves, chopped.

Instructions

1. Fry onions in a heavy based sauce pan over medium heat, stirring time to time.

2. When onions are soft but not brown, add minced meat and garlic. Stirring all the time, cook over medium heat for 3-5 minutes or until all the moisture has dried up and meat turns brown.

3. Add chili powder, coriander powder, turmeric, salt and 3 tablespoons water and stirring constantly, cook for 2 minutes.

4. Add chopped tomatoes and yogurt and cook for five to ten minutes, stirring all the time. Add a little water if feel necessary during the process.

5. Add potatoes and mix it well, add one cup of water, cover and cook for 30 minutes over low heat or until potatoes are cooked. If water dries before potatoes are cooked, add more water.

6. Add garam masala, green chilies and coriander leaves. Mix well and serve hot with Chapati

Serves: 4 People.

Preparation Time: 10 minutes.

Cooking Time: 50 minutes.

Details

Category: Pakistani and Indian

Hits: 27479

Ingredients :

• 2 cups chickpeas
• 1 level teaspoon bicarbonate of soda
• 1\4 cup daal masoor
• 1\4 cup oil
• 1 medium onion finely chopped
• 1 teaspoon ginger fresh, peeled & chopped
• 1 teaspoon chilli powder
• 1\4 teaspoon turmeric powder (haldi)
• 1 teaspoon coriander powder
• 1 teaspoon salt
• 1 teaspoon garam masala
• 2 tablespoons coriander leaves, chopped
• 1 teaspoon green chili, finely chopped.

Instructions:

1. Wash the chick peas thoroughly to remove dirt. Then put the chickpeas and bicarbonate of soda in a large bowl and soak in plenty of water for several hours or overnight.

2. Place chickpeas along with soaking water in a heavy-based saucepan; add more water, if most of the water is absorbed by the chickpeas. Bring the chickpeas to boil, cover and simmer on low heat for about 40-45 minutes or until the chickpeas are 3\4 cooked.

3. Add lentil, stir, bring to boil, cover and simmer until the chickpeas are tender but still retain their shape. This process can be speeded up in a pressure cooker. Use half the quantity of water. (Follow the manufacturer's instructions for timing.)

4. Heat the oil in a large saucepan. Add the finely chopped onions and ginger. Stirring frequently, fry the mixture for 5-8 minutes until well browned. Add the chili powder, turmeric, ground coriander, salt and 3-4 tablespoons water. Stir fry for another few minutes.

5. Pour the cooked chick peas and liquid into the onion mixture. Stir well to mix all the ingredients and cover with a lid. Reduce the heat and simmer for 5-8 minutes or until the chick peas have absorbed the sauce.

6. Transfer the chick peas to a serving dish, sprinkle with the garam masala and the finely chopped fresh coriander leaves. Serve hot with chapati or nan.

Serves: 6 people.

Preparation Time: 10 minutes.

Cooking Time: 60 minutes.

Details

Category: The Americas (Latin American, Mexican, N American)

Hits: 25665

Skinny French Fries recipe. Do you love the taste of homemade French Fries? This easy recipe uses very thin pieces of potato, which makes them extra crispy and adds a lot to their flavour.

Step 1: You will need:

• 2 potatoes , peeled and cut into thin strips
• 750 ml vegetable oil , or shortening
• some salt
• 1 saucepan
• 1 tray
• 1 slotted spoon
• some paper towel

Step 2: Preheat the oil

Before starting your French fries, preheat the oil on medium heat.

Step 3: Pre-fry the fries

Add some of the French fries into the hot oil. Fry them in batches if need be, as this will maintain the temperature of the oil. Cook them until a very light brown, which should take about 3-5 minutes. Remove them and place them on the paper towel to drain. Let them rest for about ten minutes before re-frying.

Step 4: Finish the fries

Increase the heat of the oil to a higher setting. Once the oil is hot enough, add the fries in batches, as before, into the pan. Fry for roughly 1 minute, or until they turn golden brown and crispy, then remove. Place onto a tray lined with kitchen towel to drain. Wait for the oil to heat up again before placing the next batch. Continue to fry until all the fries are cooked.

Step 5: Season and serve

Finally, season them with salt and serve hot. Garnish with ketchup, vinegar, mayonnaise, or any sauce you like!

Serves: 2

Preparation Time: 10 minutes

Cooking Time: 25 minutes

Details

Category: The Americas (Latin American, Mexican, N American)

Hits: 26117

This recipe for authentic tasting Kentucky southern style fried chicken will show you how to make the best tasting chicken you can imagine. Tender, juicy, and flavourful, your friends will be begging you to give them this Southern Fried Chicken recipe!

Step 1: You will need:

• 8 chicken drumsticks
• 300 g flour
• 1 tsp onion powder
• 2 tsp garlic powder
• ¼ tsp cayenne powder
• 1 tbsp dried parsley
• ½ tsp dried thyme
• 2 cubes of chicken bouillon
• 1 tsp salt
• 500 ml buttermilk
• 750 ml vegetable oil
• 2 trays
• 1 saucepan
• 1 fork
• 1 slotted spoon
• 1 bowl
• 1 spoon
• kitchen roll

Step 2: Cook the chicken

Begin by placing the chicken legs into the saucepan. Cover them with water, add the bouillon cubes and bring to a simmer. Once simmering, let them cook for 20-30 minutes. Skim off any foam and impurities that will rise to the top during the cooking period. Once cooked through, remove them with your slotted spoon and set aside. But don't discard the liquid! Add some vegetables to make a wonderful warming winter chicken broth! Place the tray of chicken into the fridge and allow to cool down for roughly half an hour.

Step 3: Preheat the oil

Heat the oil in the saucepan over a medium high heat in preparation for frying, later on.

Step 4: Make the coating

Whilst the chicken is cooling, mix together the flour, garlic powder, cayenne powder, dried parsley, dried thyme and the salt.

Step 5: Coat the chicken

Fully submerge each of the cooled chicken legs into the buttermilk. Then roll each one in the bowl of seasoned flour, to ensure that they are completely coated. Set aside.

Step 6: Fry the chicken

Add some of the chicken drumsticks into the hot oil and fry them for a couple of minutes, until the coating turns a lovely golden brown colour. Remove and place on a tray lined with kitchen roll to drain. Add another batch and fry. Cooking them in small amounts will ensure that the temperature of the oil remains constantly high. Continue to fry until all the legs are deliciously crispy!

Step 7: Serve

Your Southern Fried Chicken is now ready! Serve it immediately while piping hot!

Serves: 4 to 6

Preparation Time: 5 minutes

Cooking Time: 45 minutes

Details

Category: The Americas (Latin American, Mexican, N American)

Hits: 27799

American Pancakes Recipe served with sweet maple syrup, whipped cream and fresh fruit.

Step 1: You will need

• 350 g flour
• 1 sugar
• 3 tsp baking powder
• 1 egg
• 310 ml milk
• 3 melted butter
• 1 tsp salt
• 1 bowl
• 1 ladle
• 1 whisk
• 1 spatula
• 1 tray
• 1 frying pan

Step 2: Pancake Batter

In a large mixing bowl, combine 1 1/2 cups (350 g) flour, 3 tsp baking powder, 1 tbsp white sugar and 1 tsp salt. Whisk all the dry ingredients together. Make a well in the middle of the dry ingredients and pour in 1 beaten egg, 3 tbsp melted butter and 1 1/4 cups (300 ml) milk. Whisk until the batter thickens.

Step 3: Hot Griddle

Add 1 tbsp butter to a pan over medium heat. Let the butter melt and coat the pan. Scoop a quarter of the batter into the hot pan. When it starts to bubble on top, flip the pancake over and brown for another minute. Remove the pancake from the pan, add more butter and repeat.

Step 4: Serve

Dress up the pancakes by adding sliced strawberries, blueberries and some delicious maple syrup. Enjoy your breakfast!

Serves: 1

Preparation Time: 10 minutes

Cooking Time: 25 minutes

Details

Category: This Might Be Your Last Ramadhaan

Hits: 3904

*In order to access and view the following PDF file you must have Adobe Reader installed.

• Ramadhaan Course Handout (right click on the link & "save target as" then open and print the document.)

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Details

Category: The Seerah, the Noble Life of the Prophet

Hits: 4755

3D VIRTUAL TOUR

• The Basillica of Bahira
• The Solitary place of Buhairaa

SHORT VIDEO OF YET ANOTHER CRIME PERPETRATED BY SYRIA DICTATOR BASHAR ASSAD

PICTURES

Details

Category: The Seerah, the Noble Life of the Prophet

Hits: 4251

Having problems loading/printing the document? Don't know how to view/download PDF files? Then Click Here for step-to-step instructions.

Download Link for Episode 2 Handout:

Handout for Episode 2 (right click & "save target as").

Online Preview of Handout:

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Details

Category: The Seerah, the Noble Life of the Prophet

Hits: 4298

1) How to See the Prophet Muhammad In Your Dreams

2) Rasoolullaah

3) Don't Talk to Me About Muhammad

Details

Category: The Seerah, the Noble Life of the Prophet

Hits: 4503

Having problems loading/printing the document? Don't know how to view/download PDF files? Then Click Here for step-to-step instructions.

Download Link for Episode 1 Handout:

Handout for Episode 1 (right click & "save target as").

Online Preview of Handout:

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Details

Category: Tajweed Course

Hits: 5074

• Tajweedinenglish.com

• Abouttajweed.com

• Readwithtajweed.com

• Qur'aan Flash