3 large cucumbers, peeled, thinly sliced
1 cup white vinegar
3/4 cup water
3/4 cup sugar
1 teaspoon salt
dash ground cayenne pepper
dash dried parsley flakes
1/8 teaspoon black pepper
dash dried leaf basil
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Cucumber Salad
3 large cucumbers, peeled, thinly sliced
1 cup white vinegar
3/4 cup water
3/4 cup sugar
1 teaspoon salt
dash ground cayenne pepper
dash dried parsley flakes
1/8 teaspoon black pepper
dash dried leaf basil
Chicken Pasta Salad
2 boneless chicken breasts
3/4 cup steak sauce
1 (12 ounce) package fussili or bowtie pasta
2 chicken bouillon cubes
1 medium Vidalia onion, diced
2 avocados, peeled and diced
1 cup halved cherry tomatoes
1 cup blue cheese or ranch salad dressing
Directions:
Marinate chicken breasts in steak sauce for 15 to 60 minutes. Grill until done and chop into bite−size pieces. In a large pot of boiling water, add the bouillon cubes and cook pasta until al dente. Drain and rinse under cold water. In a large bowl, combine chicken, pasta, onion, avocados and
tomatoes. Add salad dressing, mix and refrigerate until chilled. Stir in additional salad dressing when ready to serve, if desired.
Mixed Vegetable Salad
Ingredients:4 cucmber, peeled fine chopped
4 tomato
1 medium Onions
3 carrots
1 small lettuce leaves
2 large bell pepper, green
2 large bell pepper, red
3/4 cup olives
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoon lemon juice
2 tablespoon olive oil
Directions:
Tear the lettuce leaves into large pieces. Cut the tomato into wedges. Half the cucumbers and carrots lengthwise, then slice them thinly. Thinly sliced the onion. Half bell pepper, remove seeds and cut into thin slices.
Place the lettuce leaves tomatoes, cucumber, onion, olive and bell pepper in a salad bowl.
Put lemon juice. olive oil, salt and pepper together in a screw top jar and shake well. Pour the dressing over the salad. Toss lightly and serve.
Tear the lettuce leaves into large pieces. Cut the tomato into wedges. Half the cucumbers and carrots lengthwise, then slice them thinly. Thinly sliced the onion. Half bell pepper, remove seeds and cut into thin slices.
Place the lettuce leaves tomatoes, cucumber, onion, olive and bell pepper in a salad bowl.
Put lemon juice. olive oil, salt and pepper together in a screw top jar and shake well. Pour the dressing over the salad. Toss lightly and serve.
Fruit Salad
4 - peaches
4 - guava, umrood
3 - bananas
4 tablespoon sugar
2 tablespoon lemon juice
1 teaspoon chat masala
1/2 teaspoon salt.
Directions:
-Skin the peaches, then cut them into half and remove the stones. Slice the peaches thinly and place them into a salad bowl.
- Peel the bananas and cut them into thick slices. Add to the peaches.
- Cut guavas into half, scoop out seeds and discard them. Peel and slice the guavas and add to the peaches and bananas in the bowl.
- Mix together lemon juice, sugar, salt, and chaat masala, add to the fruits and mix carefully. Refrigerate for two hours.
Chicken Biryani
* 4 tablespoons olive oil or ghee
* 4 small potatoes, peeled and halved
* 2 large onions, finely chopped
* 2 cloves garlic, minced
* 1 tablespoon minced fresh root ginger
* 1/2 teaspoon chilli powder
* 1/2 teaspoon ground black pepper
* 1/2 teaspoon ground turmeric
* 1 teaspoon ground cumin
* 1 teaspoon salt
* 2 medium tomatoes, peeled and chopped
* 2 tablespoons plain yoghurt
* 2 tablespoons chopped fresh mint leaves
* 1/2 teaspoon ground cardamom
* 1 (5cm) cinnamon stick
* 1.3kg (3lbs) chicken breast chunks
* 2 1/2 tablespoons vegetable oil
* 1 large onion, diced
* 1 pinch saffron
* 5 pods cardamom
* 3 whole cloves
* 1 (2.5cm) cinnamon stick
* 1/2 teaspoon ground ginger
* 450g (1lb) basmati rice
* 1 litre chicken stock
* 1 1/2 teaspoons salt
Directions:
In a large frying pan, in 2 tablespoons vegetable oil (or ghee) fry potatoes until brown, drain and reserve the potatoes. Add remaining 2 tablespoons oil to the pan and fry onion, garlic and ginger until onion is soft and golden. Add chilli, pepper, turmeric, cumin, salt and the tomatoes. Fry, stiring constantly for 5 minutes. Add yoghurt, mint, cardamom and cinnamon stick. Cover and cook over low heat, stirring occasionally until the tomatoes are cooked to a pulp. It may be necessary to add a little hot water if the mixture becomes too dry and starts to stick to the pan.
When the mixture is thick and smooth, add the chicken pieces and stir well to coat them with the spice mixture. Cover and cook over very low heat until the chicken is tender, approximately 35 to 45 minutes. There should only be a little very thick sauce left when chicken is finished cooking. If necessary, cook uncovered for a few minutes to reduce the sauce.
Wash rice well and drain in colander for at least 30 minutes.
In a large frying pan, heat vegetable oil (or ghee) and fry the onions until they are golden. Add saffron, cardamom, cloves, cinnamon stick, ginger and rice. Stir continuously until the rice is coated with the spices.
In a medium-size pot, heat the chicken stock and salt. When the mixture is hot pour it over the rice and stir well. Add the chicken mixture and the potatoes; gently mix them into the rice. Bring to boil. Cover the saucepan tightly, turn heat to very low and steam for 20 minutes. Do not lift lid or stir while cooking. Spoon biryani onto a warm serving dish.
Vegetable Fried Rice
Ingredients:1\4 cup oil
2 1\2 tablespoons butter
125 grams peas
125 grams mushrooms, sliced
100 grams carrots, grated
25 grams pickled cucumber (gherkins)
100 grams beans, french chopped
125 grams sweet corns
1 large onion, cut into small cubes
4 - onions, spring thinly sliced
4 tablespoons soy sauce
. As per taste salt
750 grams rice, Pakistani basmati
Directions:
Heat oil and butter and stir-fry peas, mushrooms, carrots, pickled cucumber, beans, sweet corn, onion, spring onion, Soya sauce and salt.
Cook for 3-4 minutes.
Add the rice and mix with vegetables. Fry both over medium heat for two minutes.
Add 1 1\2 liters boiling water. Stir and bring to boil.
Lower heat and place on heavy iron plate for 15 minutes with lid covered. Stir once after 8-10 minutes.
Serve in a well-heated dish.
Heat oil and butter and stir-fry peas, mushrooms, carrots, pickled cucumber, beans, sweet corn, onion, spring onion, Soya sauce and salt.
Cook for 3-4 minutes.
Add the rice and mix with vegetables. Fry both over medium heat for two minutes.
Add 1 1\2 liters boiling water. Stir and bring to boil.
Lower heat and place on heavy iron plate for 15 minutes with lid covered. Stir once after 8-10 minutes.
Serve in a well-heated dish.
Hyderabadi Biryani
Ingredients:• ½ kg Basmati Rice (semi-cooked)
• 1 kg Boneless Meat (washed and chopped into square pieces)
• 500 gm Curd
• 4-6 tsp Ginger-Garlic Paste
• 4-6 Green Chilli
• 2 Big Onions (sliced)
• ¼ cup Lime Juice
• ½ tsp Red Chilli Powder
• A pinch of Caraway Seeds (Shahi Zeera)
• 5-6 twigs Coriander Leaves (chopped)
• 5-6 twigs Mint Leaves (chopped)
• 2 pinch Saffron
• 1-2 Cinnamon
• 2-3 pods Cardamom
• 2-3 drops Saffron Color
• 1-2 pods Clove
• 2 cup Oil
• Salt to taste
• 2 tsp Ghee
Directions:
• Smear the pieces of meat with ginger-garlic paste.
• Keep them to marinate for an hour.
• In the meanwhile, fry the sliced onions in a heated pan on low flame till light brown.
• Let the onions cool down and crush them.
• Now add crushed fried onion (only three-fourth), curd, red chilli powder, cinnamon, green chilli paste, cardamom, shahi zeera, coriander leaves, clove, saffron water, mint leaves and salt to the marinated meat.
• Leave the meat as it is for 1 hour.
• Make the mixture of aromatic water by adding salt (one tsp), cinnamon, clove, cardamom, mint leaves and coriander leaves in a little water.
• Now spread a layer of semi-cooked rice in a heavy bottomed vessel.
• Add saffron color, limejuice, ghee and the remaining crushed onions over the layer of rice.
• Spread a layer of marinated meat over this, and again spread the remaining semi-cooked rice.
• Now add the aromatic water in a circular motion over the rice layer.
• Now tightly cover the vessel with a lid. Keep it on a low flame.
• Remove the vessel from the flame exactly after 15 minutes.
• Hyderabadi Biryani is ready to eat. Serve hot.
• Smear the pieces of meat with ginger-garlic paste.
• Keep them to marinate for an hour.
• In the meanwhile, fry the sliced onions in a heated pan on low flame till light brown.
• Let the onions cool down and crush them.
• Now add crushed fried onion (only three-fourth), curd, red chilli powder, cinnamon, green chilli paste, cardamom, shahi zeera, coriander leaves, clove, saffron water, mint leaves and salt to the marinated meat.
• Leave the meat as it is for 1 hour.
• Make the mixture of aromatic water by adding salt (one tsp), cinnamon, clove, cardamom, mint leaves and coriander leaves in a little water.
• Now spread a layer of semi-cooked rice in a heavy bottomed vessel.
• Add saffron color, limejuice, ghee and the remaining crushed onions over the layer of rice.
• Spread a layer of marinated meat over this, and again spread the remaining semi-cooked rice.
• Now add the aromatic water in a circular motion over the rice layer.
• Now tightly cover the vessel with a lid. Keep it on a low flame.
• Remove the vessel from the flame exactly after 15 minutes.
• Hyderabadi Biryani is ready to eat. Serve hot.
Rice Pakora
Basin ½ cup
Rice (boiled) 2 cups
Green chilies (cut into pieces) 1 tbsp
Onions (thinly sliced) ½ cup
Green coriander (finely cut) 1 tbsp
Ginger (thinly cut) 1 tsp
Chat masala 1 tsp
Salt to taste
Oil for deep frying
Directions:
Mix all the ingredients except oil to make a thick paste in ¼ cup of water. In a wok heat oil and add the paste in it with a spoon in the form of pakoras. Cook until pakoras turn golden.
Serve with your favourite chatni.
Chapli Kabab
chicken bonless 1/2 kg red chilli 1 tea sp, dry corionder 1 tea sp, immli 1 tbl sp, green corionder some leafs, mint obtional, black paper 1/2 tea sp, egg 1, oil for frying
Directions:
take bonless chicken & mix all ingredients in it. chop meat, even mix perfectly. take some quintity of ckicken & give it shap of chappali kabab when u make 4,5 piece dan deep fry & serve with tomato kechap & rieta.
Beef Tikka
Cubes of beef 1/2 kilo
Unripe papaya (grinded) 2 tbs
Ginger paste 1/2 tsp
Garlic paste 1/2 tsp
Salt according to taste
Yogurt 2 tbs
Chili powder 1 tsp
Chopped green chilies 1tbs
Directions:
Mix together all the spices and yogurt and papaya and coat the beef cubes with it.
Leave to marinate for 5-6 hours preferably overnight.
Then barbeque over charcoal.
Serve with mint chutney, yogurt and onion rings and naan
Chicken Tikka
Chicken, boneless medium pieces 1 kg
Yogurt 1 1/2 cup
Lemon juice 5 tbsp
Ginger / garlic paste 4 tsp
Black pepper powder 1/2 tsp
Garam masala powder 1 tsp
Green chillies, crushed or paste 6
Red food colour 4 pinches
Chilli powder 1 tsp
Butter, melted 3 tbsp
Salt to taste
Directions:
Mix all the ingredients and marinate the chicken in this for an hour. Keep it in refrigerator.
Grease a flat baking tray. Set the marinated chicken on it. Bake the chicken in preheated oven till the chicken is tender.
Serve hot, with chutney, sliced onions, lemons and fresh hot naan.
Chefs Tip: Chicken tikka can also be cooked in a large shallow pan on stove top, with a little oil.
Boti Kabab
Ingredients:
• 200 gms Meat (Lamb)
• 1/2 Cup curd
• 2 Ginger
• 5 Garlic flakes
• 1 Large onion
• 1 tsp Coriander powder
• 5 tsp Red chilli powder
• 1/2 tsp Turmeric powder
• 1/2 tsp Cumin seed powder
• 6 Cloves
• Salt to taste
• 200 gms Meat (Lamb)
• 1/2 Cup curd
• 2 Ginger
• 5 Garlic flakes
• 1 Large onion
• 1 tsp Coriander powder
• 5 tsp Red chilli powder
• 1/2 tsp Turmeric powder
• 1/2 tsp Cumin seed powder
• 6 Cloves
• Salt to taste
Directions:
• Wash the meat and cut into cubes.
• Grind garlic, ginger, onion, coriander, cumin, red chilli, turmeric powder and curd to make a mixture.
• Marinate the meat cubes in this mixture for 1 hour.
• Stick the meat onto skewers.
• Grill it for 20 minutes.
• Garnish it with onions.
• Wash the meat and cut into cubes.
• Grind garlic, ginger, onion, coriander, cumin, red chilli, turmeric powder and curd to make a mixture.
• Marinate the meat cubes in this mixture for 1 hour.
• Stick the meat onto skewers.
• Grill it for 20 minutes.
• Garnish it with onions.
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