Potatoes in Tomato Sauce Recipe

Ingredients
250 grm. potatoes - 1 medium sized onion-chopped
2-3 Tomatoes chopped
½ tsp. salt (according to taste)
½ tsp. chili (Lal Mirch) powder
¼ tsp. turmeric (Haldi) powder
1-2 green chilies
1 tbs. chopped Coriander (Dhaniya) leaves.

Instructions
Peel and cut potatoes into small pieces.
Sauté the onion in oil till transparent.
Add all the spices and potato.
Cover and cook on low heat.
When the potatoes have softened a little, add tomatoes, mix well and cook till potatoes have softened and water has dried. Do not add any extra water.
Garnish with green chilies and fresh Coriander (Dhaniya) leaves
Serving: 2 to 3 persons

Chicken Curry Recipe

Ingredients
½ kg chicken
100 ml onion paste
50 ml. yogurt
1 tsp. coriander (Dhaniya) powder
3 to 4 tsp salt (to taste)
¼ tsp. turmeric (Haldi) powder
1 tsp chili (Lal Mirch) powder
1 tsp. garlic (Lehsan) paste
1 tsp. ginger (Adrak) paste
100 ml. oil
1 to 1½ tsp. salt (as per taste)
100 ml. tomato - ground
1-2 green chilies -chopped
1 tsp. garam masala. OR 1 black cardamom (Bari Ilaichi) seeds,
2 green cardamom (Chhoti Ilaichi) seeds,
1 small stick cinnamon (Dalchini)
10 black pepper (Kali Mirch)
6-8 cloves (Laung)
¼ tsp. cumin seeds (Zeera)

Garnish

2 tsp. fresh coriander (Dhaniya) leaves and green chilies (chopped)

Instructions
Fry onion paste in oil to light brown. Add Ginger (Adrak), Garlic (Lehsan) paste, yogurt, Coriander Seeds (Dhaniya) powder, chili powder, Turmeric (Haldi) powder, tomato, and salt.
Mix and fry briefly and then add the chicken.
Mix it and let it cook for 10-15 minutes till the chicken becomes tender and the desired consistency of curry is achieved. (add water only to have the required consistency)
Garnish with green chilies, green coriander (Dhaniya) leaves and garam masala.
Serve with naan or boiled rice.
Serving: 3 to 4 persons.

Chicken Tikka

Ingredients:
• 450 gms Boneless, skinless chicken breasts
• 2 tbsp Tomato paste
• 2 tbsp Lemon juice
• 2 tsp Ground coriander
• 2 tsp Curry Powder
• 1/2 tsp Paprika
• 2 cups plain Yoghurt
• 4 Garlic Cloves (finely chopped)
• 1 inch Fresh Ginger (chopped)
• 2 tsp Ground cumin
• 3 tbsp Butter

Preparation:


How to make Chicken Tikka:
• Mix all ingredients except chicken together in a bowl.
• Refrigerate it overnight.
• Add chicken (cut in cubes) and marinate it in the above-mentioned bowl.
• Cover and refrigerate at least 4 hours.
• Preheat oven to 350 degrees F.
• Bring chicken to room temperature and skewer on bamboo skewers (soaked in water
for 30 minutes).
• Place on baking tray and bake in oven for 20 to 35 minutes.
• 3 tbsp of butter can be drizzled over for the last 5 minutes of cooking.

Chinese Honey Chili Chicken Recipe

Ingredients:

1 tbs peanut oil
1kg organic, free-range chicken tenderloins, thinly sliced
2 tsp minced ginger
1 tbs sweet chilli sauce
1 red capsicum, sliced
1 carrot, julienne
bunch green round beans, sliced
1 tsp cornflour
1 tbs soy sauce
1/4 cup lemon juice
1/4 cup honey
4 spring onions (scallions) sliced

Instructions:-Preparation:
Heat the oil and cook chicken, chilli and ginger in 2 batches until browned, set aside
Cook capsicum, carrot and beans until just tender (like mine crunchy still)
Blend cornflour with soy sauce in small jug and stir in juice and honey
Return chicken to wok with honey mixture
Cook, stirring, until mixture boils and thickens
Sprinkle with spring onions just before serving

Garlic Rice Recipe

Ingredients:
* 300 gm boiled rice
* 2 eggs, beaten
* 2 tbsp garlic, chopped
* 2 green onions, chopped
* 1/4 cup oil
* Salt to taste
* Black pepper to taste
* 1 pinch white pepper
* 2 tbsp Worchester sauce
* 1 tbsp soy sauce

Instructions:-

* Heat oil in a pan and sauté garlic in it. When it turns light golden then add eggs, green onion and boiled rice.
* In the end add salt, black pepper, white pepper, soya sauce and Worchester sauce and mix it.
* Serve with any of your favorite gravy.

Baby's Apple Pie

For 6 months and older



Ingredients:


3 cooking apples
1 egg yolk (for babies 6 months to 10 months, omit egg yolk and thicken with infant cereal)
1/2 tsp lemon juice
1 tsp brown sugar
1 tsp of water or apple juice
small pinch of cinnamon

INSTRUCTIONS:-

1. Peel, core and dice the apple into small pieces.
2. Add to the lemon juice and water and cook over medium heat in a small saucepan for 20 minutes or until soft.
3. Mash or puree to desired consistency.
4. Beat in the egg yolk and sugar until smooth. For babies age 6 months-10 months, omit egg and add infant cereal by 1 tablespoon, until you get the desired thickness.
5. Bake at 350 degrees for 15 min or until set. Cool before serving.

Super Quick Mini Jelly Roll for Toddlers

Take a slice of un-toasted whole grain bread. Remove crusts. (Use crusts for bread crumbs. See section on how to save money by grinding your own bread crumbs from those end slices that no one ever eats.) Spread with all fruit no-sugar-added jelly or jam. Roll bread up as you would a sleeping bag. Stab with a skinny carrot or celery stick or toothpick to keep from unrolling. Instead of, or in addition to, the jelly, use peanut butter, cream cheese, tahini, humus, or any sandwich spread. One of the sandwich spreads should be a colorful jelly so your child can see the swirl.

Afhgani white Rice

Ingredients
2-1/2 cups of Basmati rice
1/4 of a cup cooking oil
1-1/2 tbsp cumin seeds whole (to taste)
1 tbsp of salt
1-1/2 tbsp cardamom (finely ground)
6 cups of water

Instructions
Preheat the oven to 350

About 30 minutes before you want to start cooking place the rice into a large bowl and fill with cold water. Scrub all of the grains of rice and carefully drain the water off. Repeat 3 times or until the cold water is clear. After the last rinse, fill the bowl over the level of the rice with the cold water and let it sit for at least 30 minutes. In a large ovenproof deep pan with a tight fitting lid, add the water and sprinkle the water lightly with salt. Bring the water to a rolling boil, and then drain the water from the rice and add to the boiling water. Stir all the rice once and then let it come back to a boil or about 7 minutes or until the rice is soft when you bite on a piece.

Drain the water from the rice in a strainer and in a separate glass, take 1/4 of a cup of hot water and dissolve 1 tbsp of salt into the water. Add 1/4 of vegetable oil to the hot water and salt and mix well. Add this mix to all of the rice in a back and forth motion until the top of the rice is covered. Next add the cardamom and cumin to the rice. With a wide flat spatula mix this into the rice by lifting a section and shaking the rice back into the pan. Repeat until the whole pan of rice is mixed and covered with oil (it will look slightly shiny) and the spices are dispersed throughout the rice.

Pile the rice into a mound in the middle and with the back of the spatula, in a circle pattern make 5 "holes" for ventilation in the mound (four around the circle and one in the middle of it). Place the top on the pot and place in the oven for 30 minutes. After 30 minutes turn the oven off and leave for 20-30 more minutes to let the rice set up. When you go to serve the rice first separate it by taking a portion and shaking it back into the pan, repeat until all of the rice is separated

Afghani Lamb Kababs

2 pounds boneless lamb steak cut into 1-in cubes
3 medium onions, quartered
1 teaspoon salt
1 teaspoon ground cuminseed
1/4 teaspoon pepper
1/4 cup cognac arak, or dry red wine

Instructions:-

1. Mix everything together & marinate for 1 to 1-1/2 hrs. This distributes flavors & tenderizes meat.
2. Put 4 pieces of lamb alternating w/onion quarters on each metal skewers. Grill over charcoal, traditional method, for 10 mins, or to taste: rare, medium, or well-done. Serve warm w/other Afghan foods.

Cheese n Decker Sandwitches

Ingredient

1 pack cheddar cheese
8 pieces of chicken (mashed & boiled)
two cucumbers
two tomatoes
two boiled eggs
1/2 cup mayonese
1/2 tsp salt
1-1/2 black pepper
salt to taste
as many breads as u want

Instructions

Add all the indgredients in a bowl n then put it in microwave for 3/4 mins.....if u dont have microwave then put it over low flame n heat till the cheese melts n then bring it out n spread the mixture over bread
n have it as snack or a heavy meal.

Pakistani Kima

INGREDIENTS

Hamburger Curry from Pakistan
3 tbsp. butter
1 c. chopped onion
1 clove garlic minced
1 lb ground beef
1 tbsp. curry powder
1 1/2 tsp. salt (optional)
Dash pepper
Dash cinnamon
Dash ginger
Dash tumeric
2 potatoes diced
2 c. frozen peas or green beans

INSTRUCTIONS

Saute butter, onion, and garlic in skillet. Add the ground beef and brown well. Stir in curry, salt (optional), pepper, cinnamon, ginger, tumeric, tomatoes, potatoes, and frozen peas or green beans.
Cover and simmer 25 minutes. The pakistani food recipe is ready to serve with rice. ...enjoy it...wow its hot !

Tandoori Murgh Chicken

Ingredients:

0) Chicken, broiler 500 gm
For the Marinade:
1) Yoghurt (dahi) 1/2 cup / 90 gm
2) Cumin (jeera) powder 1 tsp / 1 1/2 gm
3) Garam masala 2 tsp / 4 gm
4) Ginger (adrak) paste 5 tsp / 30 gm
5) Lemon (nimbu) juice 2 tbsp / 30 ml
6) Vegetable oil 3 1/2 tbsp / 52 ml
7) Red chilli paste 1 tsp / 5 gm
8) Saffron (kesar) a few strands
9) Salt to taste
10) Lemon (nimbu), cut into wedges 1
11) Onion, cut into rings 1

Instructiona:-

1. Clean the chicken, remove the skin and make 3 incisions each on the breasts, thighs, and legs.
2. Whisk the yoghurt in a large bowl, add all the ingredients for the marinade.
3. Add the chicken and coat well.
4. Keep aside to marinate for 3-4 hours.
5. Preheat the tandoor or oven to 175ºC. skewer the chicken, leaving 4 cm gap between each piece.
6. Keep a tray underneath to collect the drippings.
7. If one is using a tandoor, take the chicken out from the tandoor when nearly half ready for about 10 minutes and then put it back in the tandoor till the chicken is done.
8. If cooking in the oven then there is no need to take the chicken out.
9. Serve hot garnished with lemon and onion.

Fish and Egg Kabab

Ingredeints

Fish___ half kg
Braed crumb___ as required
Crush red pepper___ 3 pinch
Crushed black pepper___ 3 pinch
Egg___ 3 nos
Ghee___ 100 grams
Green chili___ 3 nos
Lemon___ 1 no
Salt___ to taste


Instructions

Grind the fish after separating its bones and skin and boiling it into saltish water and mix
green coriander, mint, green chili after cutting them. Then extract lemon juice over it and prepare
kababs by adding egg\'s yolk and ghee. Fry these kabab into frying pan after rubbing bread crumb
and egg\'s white over kababs. Serve infront of guests and family member with hot and cutted spices.

Garlic Chicken

Ingredients

1. 1 kg Chicken (boneless breast)
2. 1 tsp. Corn Oil
3. 1½ pinch Salt (to taste)
4. 1 tsp. Soy Sauce
5. 2 Egg
6. 3 tsps. Corn Flour
7. 6 cloves Garlic
8. Vegetable Oil for frying

instructions

1. Cut chicken breasts into 1-inch cubes.
2. Marinate with soy sauce, corn oil, garlic paste and salt for about 1 hour.
3. After marinating, beat the eggs and corn flour together.
4. Add the marinated chicken pieces to this mixture.
5. Heat oil in wok or in deep frying pan.
6. Drop the chicken pieces into the oil.
7. Fry until golden brown.
8. Remove from oil and place on absorbent paper to let the excess oil drain.
9. Serve hot with tomatoes ketchup or chili sauce.

Chocolate Chip Cookies

3 Dozen

Ingredients

1 1/2 cups butter, softened
1 1/4 cups granulated sugar
1 1/4 cups packed brown sugar
1 tablespoon vanilla
2 eggs
4 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
2 cups coarsely chopped nuts, if desired (optional)

1 (24 ounce) package semi-sweet chocolate chips

Instruction

1.Heat oven to 375.
2.Beat margarine, sugars, vanilla and eggs in large bowl with electric mixer on medium speed.
3.Stir in flour, baking soda and salt (dough will be stiff).
4.Stir in nuts (if using) and chocolate chips.
5.Drop dough by level 1/4 cups about 2 inches apart onto ungreased cookie sheet.Flatten slightly with fork.
6.Bake 13 to 15 minutes or until light brown (centers will be soft).
7.Cool 1 to 2 minutes; remove from cookie sheet to wire rack.

Shahi Fish

Ingredient

2 fish (preferable prom fret, catfish)
2 onion, chopped finely
6 garlic flakes
5 tbsp oil
1 tbsp fresh cream
1 /2 tsp cumin seeds
1 /4 tsp asafetida
Salt as per taste
Oil for frying
1 cup walnuts

Make paste of :

1 ginger
1/2 tbsp poppy seeds
7 cashew nuts
1 /2 dry coconut


Mix all the powder :

1 /2 tsp turmeric powder
2 tsp red chilly powder
2 tsp coriander powder
1 tsp cumin seeds powder

Method :

Remove the head and tail of fish
Cut then into pieces
Wash and dry the fish pieces
Heat oil for frying
Fry the pieces till golden brown
Keep aside
Heat 1 tbsp oil in a pan
Fry onion till golden brown
Remove and keep aside
Remaining other oil in a pan
Add asafetida and cumin seeds
When seeds splutter, add the paste
Simmer for 2-3 minutes adding 2tbsp water
Add the mix powder and salt
Fry on slow flame till oil stars showing on top
Simmer for another 3-4 minutes
Put the boiled pieces
Add cream and mix well
Cook for 2-3 minutes
Serve hot

Mint and Cottage Cheese Samosas

Ingredients

200g cottage cheese
1-2 green chilies, chopped fine
1 egg yolk
1 bunch mint, chopped fine
1 teaspoon salt
1 teaspoon black pepper

Instructions

1.mix the first six ingredients well.
2.lay 1-2 tsp of the mixture in one corner of rectangular samosa sheet, fold corner and make samosa.
3.use flour paste to seal (2 tsp flour + 2 tbsp water).
4.deep fry till golden brown.
5.serve with ketchup or your favourite chutney.

Aaloo Gosht Recipe

Ingredients
1 Kg. Mutton
½ kg Potato -peeled and cut into pieces of 1 to 2 inches.
¼ tsp. turmeric (Haldi) powder
1 tsp. chili (Lal Mirch) powder
3 tbs. coriander (Dhaniya) seeds powder
2-3 medium onion –chopped or sliced
½ cup oil
1 tbs. ginger (Adrak) paste
1 tsp. garlic (Lehsan) paste
1 tsp. garam masala powder
6-8 cloves (Laung)
6-8 black pepper (Kali Mirch)
2 black cardamom (Bari Ilaichi)
1-1½ tsp. salt (according to taste)
1 cup fresh coriander (Dhaniya) leaves
2-3 green chilies – chopped
1-2 Lemon

Instructions
Fry the onion in oil till brown. Remove the onion and grind.
Add haldi, dhaniya, mirch, garlic, ginger and salt in the oil. Fry with little water till it dries.
Add mutton and ground onion and cook till water dries again.
Add 3 to 4 glasses of water, cover and cook till the meat tenderizes.
When meat is almost done add potatoes and cook till the potatoes are cooked and the required gravy is left. Cook throughout on low heat.
Garnish with fresh dhaniya, green chilies and lemon.
Serve with naan.
Serving: 6 – 8 persons

Chicken Curry Recipe

Chicken Curry Recipe

Ingredients

½ kg chicken
100 ml onion paste
50 ml. yogurt
1 tsp. coriander (Dhaniya) powder
3 to 4 tsp salt (to taste)
¼ tsp. turmeric (Haldi) powder
1 tsp chili (Lal Mirch) powder
1 tsp. garlic (Lehsan) paste
1 tsp. ginger (Adrak) paste
100 ml. oil
1 to 1½ tsp. salt (as per taste)
100 ml. tomato - ground
1-2 green chilies -chopped
1 tsp. garam masala. OR 1 black cardamom (Bari Ilaichi) seeds,
2 green cardamom (Chhoti Ilaichi) seeds,
1 small stick cinnamon (Dalchini)
10 black pepper (Kali Mirch)
6-8 cloves (Laung)
1/4 tsp. cumin seeds (Zeera)

Garnish

2 tsp. fresh coriander (Dhaniya) leaves and green chilies (chopped)

Instructions:
Fry onion paste in oil to light brown. Add Ginger (Adrak), Garlic (Lehsan) paste, yogurt, Coriander Seeds (Dhaniya) powder, chili powder, Turmeric (Haldi) powder, tomato, and salt.
Mix and fry briefly and then add the chicken.
Mix it and let it cook for 10-15 minutes till the chicken becomes tender and the desired consistency of curry is achieved. (add water only to have the required consistency)
Garnish with green chilies, green coriander (Dhaniya) leaves and garam masala.
Serve with naan or boiled rice.
Serving: 3 to 4 persons.

Chicken Saji

1 Whole Chicken
Salt 5 to 6 TableSpoon
Black Peeper 1 to 2 Table spoon
Lemon juice 4 to 5 Table spoon
Chat Masaala 3 to 4 table Spoon
Oven temp 300 to 400 cemtigrade

First Of All wash The Whole Chicken And Take Salt And Apply On It Very Well In All Direction Then Freez It Over Night Then Next Day Dip The chicken In Water To Rinse Of The Salt Very Well Then Marinate It With Lemon Juice, Black Pepper And Chat Massala And Keep It For 2 Hours Then Hear The Oven And Bake It Until Both Side Are Brown . Apply Oil On Both Side.Now Your Chicken Saji Is Ready To Eat

Chicken Tikka boti

Ingredients

2 Skinless Chicken Breast halves

1 tsp Ginger paste

1 tsp Garlic paste

1tsp Salt

1 tsb Chili powder

1/2 Cup Lime Juice

1/4 Cup Water

3 tbs Oil

Instruction

Mix All the Ingredients Together Except for the Chicken To Make The Marinade.With A Sharp Knife Make a 4-5 Deep Cuts In the Chicken Brest Widht Wise.Marinade The Chicken in the Mixture OverNight.Before You Cook The Chicken, Sprinkle 1/4 tsp Of Red Chili Powder Evenly Over Each Piece.Grill It On BBQ Or Broil It in Oven for 35 min