punjabi cooking-Saag in my kitchen

Sarson Ka Saag

Preparation time: 10 mins| Cooking Time: 15 mins| Serves 2
500gms (~1 bunch) mustard leaves (sarson)
100gms spinach leaves (palak)
100gms bathua
2 tbsp Olive oil
1 inch ginger
4-6 garlic cloves
1 medium onion
1 green chilli
Salt to taste
1 tbsp corn flour
1 cup water

• Separate the leaves from the stems of the green vegetables. You can keep the softer stems, but I don’t like using the thick stems in the saag. I instead use them to make vegetable stock.
• Wash all the leaves in running water. It is important to wash them at least 3-4 times to make sure you get all the dirt stuck on the leaves out.
• Roughly chop all the leaves and other veggies.
• Heat oil in a pan. Add ginger, garlic, green chilli and onions. Sauté for a couple of minutes, till the onions become soft.
• Add the chopped leaves and mix together. Add salt to taste; mix well and cook covered for 4-5 minutes till the mustard and other leaves turn soft.
  • It’s interesting how the dish uses only salt and no other spices. You get the authentic flavors of mustard balanced with other greens and ginger-garlic and onion.
• Dissolve the corn flour in 1 cup water and add to the pan.
• Mix well and cook covered for another 5-6 minutes till the veggies are completely cooked.
• Remove from heat. Once the saag is cooled; grind it to a coarse paste using a handheld blender.
• Simmer the saag on low heat for a couple of minutes before serving.

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My kitchen in pictures

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My desi dish-Mumai chicken nihari

Desi Dish CHICKEN NIHARI

Ingredients :

• CHICKEN BONELESS 1 kg
• OIL 1 cup
• ONION CHOPPED 2
• SALT a pinch
• TURMERIC 1 tsp
• ALL SPICE 1 tsp
• GINGER GARLIC PASTE 1 tbsp
• CHILI POWDER 1 tbsp
• WHEAT FLOUR 3 tbsp
• NIHARI MASALA 2 to 3 tbsp
• CHICKEN BONES 1 kg
• BLACK CARDAMOMS 6
• FENNEL SEEDS 1 tsp
• WHOLE CORIANDER 1 tbsp
• DRY GINGER POWDER 4 tbsp
• SALT to taste
• To Garnish:
• CORIANDER LEAVES CHOPPED 1 bunch
• LEMON 3
• GREEN CHILIES CHOPPED 4
• GINGER SLICED 2 tbsp

Chicken Nihari Method

In a pan put together 1 kg chicken bones, 4 tbsp dry ginger powder, 1 tbsp coriander seeds, 1 tsp fennel seeds, 6 black cardamoms and salt to taste. Cook well till stock is ready. Strain and keep aside.Heat 1 cup oil in a pan, add in 2 chopped onion and fry till golden brown in color. Remove and keep aside till crisp.Crush the brown onion with hands and add to the ½ cup yogurt.In pan of oil add 1 tbsp ginger garlic paste, 1 tbsp chili powder, 1 tsp all spice powder, 1 tsp turmeric and fry well, now add chicken and fry well.Now add 2 to 3 tbsp Nehari Masala and Fry well and add prepared stock. Cook over low flame till chicken is tender and oil floats on top.Now roast 3 tbsp wheat flour on a hot griddle. Make into paste with water as required and add to the Nehari mixture. stir continuously.Cook till thickens. Add chopped ginger, chopped coriander leaves, lemon juice, chopped green chilies and simmer for 10 to 15 minutes.Ready to serve with Naan.

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Beef Nihari-Testy Recipe in my kitchen

Ingredients Of Beef Nihari

• 750 gm. beef
• 2 onions
• 2tbsp white flour
• 1/2 kg milk
• 2 tsp. garlic, chopped
• Few green cardamom
• 1 bay leaf
• 1 cinnamon
• 2 tsp. garam masala
• 1 tsp aniseeds
• 1tsp red chili powder
• Pinch nutmeg
• Pinch mace
• 1/2 tsp. turmeric powder
• 1 tsp. salt
• 1/2 tbsp. garlic paste
• 1/2 tbsp. ginger paste
• 1/4 cup ghee

Ingredients For Garnishing

• 1 fried onion
• 3 chopped green chilies
• 1 bunch coriander, chopped

Method Of Beef NIhari

• Heat oil in a large skillet. Fry the chopped onion till it turns dark brown. Remove and place the fried onions on an absorbent tissue paper, to drain the oil. Crush with your hands.
• In the same skillet add the beef, garam masala powder, ginger garlic paste, salt, red chili powder, bay leaf, a stick of cinnamon and turmeric powder. Fry until the oil forms a separate layer on top.
• Then add   the nutmeg   cardamoms, fennel seeds and water. Cook until the beef tenders. Mix the corn flour
  
  in milk and pour the mixture in the gravy, stirring continuously.  Reduce the flame to a simmer and cook for another 10 minutes.
• Serve in a dish and garnish with chopped coriander, brown onions and chopped ginger, lastly sprinkle the garam masala on top and serve.

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My first cooking- besan ka halwa in pakistan

Ingredients:               BESAN KA HALWA

1 cup besan (gram flour)
1/2 cup ghee (clarified butter)
1/2 cup sugar
1/4 cup nuts for garnish (here I used almond, pistachios and cashews)
1/2 tsp cardamom powder 
1 cup water



Heat ghee in a thick bottom pan I used karahi which is an Indian wok. Add besan to it and fry it until it starts changing color. When besan has turned light golden brown in color then you know its time to add water. Add water slowly and keep stirring the besan thoroughly so that it doesn't form lumps. Now add sugar and cardamom powder and blend it all together and stir until the water is fully absorbed.
Garnish it with the nuts. Serve hot.




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my cooking-sooji ka halwa recipe

Sooji (Suji) Halwa | Semolina Pudding

Sooji (Suji) Halwa is popular Indian sweets/desserts made with semolina, sugar and dry fruits. Perfect to celebration any occasion/festivals.

Author:	Priti	Category:	Sweet/Dessert	Cuisine:	North Indian
Prep Time:	2 Mins	Cook Time:	10 Mins	Total Time:	12 Mins
Serves:	3-4

Ingredients:

• 1 Cup - Sooji/Semolina/Rawa
• 1/2 Cup - Sugar
• 1 3/4 Cups - Water
• 2 tbsp - Ghee
• 1/2 tsp - Fresh Crushed Cardamom
• 1/2 tbsp - Raisins/Kismiss
• 10-12 - Halved Cashew nuts

 

Method:

1. In a pan heat ghee roast until golden brown cashews and raisins, take care not to burn raisins, keep aside.
2. In the same add semolina and roast in low to medium flame until aromatic and brown, keep stirring while roasting so semolina doesn't get burnt. Once it's hot if you let it rest even for 30 seconds semoline will get burn.

3. Meanwhile in a small pan or pot bring water to boil.

4. Add water, sugar to semolina and mix together, keep stirring until sugar dissolves and water is absorbed fully and rava gets cooked.

5. Now add crushed cardamom powder, raisins, cashews and mix well, cook for 1-2 minutes or until halwa becomes completely dry. Off flame

Serve hot, warm or even at room temperature.

 

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Desi dishes-besan kay ladoo.

  Preparation and cooking time: 30 Minutes
  Serves: 4 Persons

 Ingredients

• Gram flour (besan) 1/2 cup
• Sugar ground 1/2 cup.
• Ghee 2 tablespoons
• Cardamom seeds 1/2 teaspoon
• Nuts & Raisins optional

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 Directions

1. Roast gram flour in a Kadai over low flame, keep stering.
2. Roast until it changes its color and raw smell disappears.
3. Remove from heat and let cool a little.
4. Add ground sugar and ghee.
5. Add crushed cardamom seeds, nuts and raisins, if you like.
6. Mix nicely and shape into laddus while still warm.
7. Besan Laddus are ready to serve.

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KFC-Spiced chicken and grape skewers

Spiced chicken and grape skewers

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• 30ml olive oil
• 1/2 tsp lemon zest
• 15ml lemon juice
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1/2 tsp salt
• 450g boneless skinless chicken breast, cut into 2cm cubes
• 8 (25cm) skewers
• 150g seedless green grapes
• Cooking spray
• 2 tbsps chopped fresh mint leaves
• 1 lemon, cut into wedges

Method

How to make Spiced chicken and grape skewers

1) In a medium bowl, whisk together the oil, lemon zest, lemon juice, garlic, cumin, ground coriander and salt. Add the chicken to the marinade and toss to coat.

2) Marinate the chicken for 20 minutes. While the chicken is marinating, soak the skewers in water, if wooden.
3) Thread four pieces of the chicken and four grapes onto each skewer, alternating them. Spray a griddle pan with cooking spray and preheat over a medium-high heat, or prepare a barbecue.
4) Griddle the chicken until cooked through, about 3 to 4 minutes per side. Sprinkle with mint and serve hot with lemon wedges.
Per serving:
Calories 220; Total Fat 6g; (Sat Fat 1g, Mono Fat 4g, Poly Fat 1g); Protein 27g; Carb 14g; Fibre 1.5g; Cholesterol 65mg; Sodium 370mg

Key info

• Difficulty › Easy
• Prep time › 10 mins
• Cook time › 10 mins
• Serves › 4

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My kitchen my cooking-Seekh Kabbab

SEEKH KABAB RECIPE

Ingredients:

500 gms Lamb Mince(Keema)
Brown Color
3/4 tsp Garam Masala
1 tsp Garlic (Lasun) paste
1 tblsp Raw Papaya Paste
1 tsp Ginger (Adrak) Paste
2 tblsp Cashewnut (Kaju)
2 tsp thick Cream (Malai)
2 Onion (Pyaj)
2 tsp Carom Seeds / Thyme (Ajwain)
2 tsp Dried Mango Powder (Amchoor)
2 tblsp Rock Salt (Kala Namak)
3 tblsp Cumin Seed (Jeera)
1 tblsp Dry Ginger (Saunth)
1 tsp Black Pepper (Kali Mirch)
1/2 tsp Nutmeg Powder(Jaiphal)

How to make seekh kabab:

• Wash the keema and put in a strainer and gently press to squeezeout all the water.
• Mix all the ingredients to the keema and knead well.
• Keep aside for 1 hour.
• Heat a gas oven or an electric oven with the skewers.
• Take a big ball of the keema mixture and hold a hot skewer carefully in the other hand.
• Press the mince on to a hot skewer.
• The keema will immediately stick to the hot skewer.
• Repeat with left over mince on all the other skewers.
• Place the skewers in the oven.
• Keep rotating the skewers occasionally.
• When cooked, gently remove the kababs from the skewers with the help of a napkin.
• Shallow fry the kababs on a nonstick pans in 1 tablespoon oil.
• To serve sprinkle some chat masala and lemon juice on the kababs.
  
  
  
  

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My kitchen cooking in pakistan-Kabuli pulao

Kabli (Afghani) Pulao .

Aromatic basmati Rice With Carrots, Raisins, Spices and meat.

Basmati Rice - 3 cups
Beef - 1 kg, Cubed
Onions - 2 pcs, large(finely chopped)
Cumin seeds - 1 tsp
Cloves - 1 tsp
Black pepper - 1 tsp, Whole
Salt to taste
Carrots - 2 medium, grated
Raisins - 1/2 cup
Oil - 1/3 cup

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Heat oil in a pot. Fry chopped onions until light brown.
Now add meat and fry till brown.
Add water, salt and pepper, cloves and simmer till tender.
Remove the meat. Cook until 1 cup of stock remains.
In a seperate pan cook the grated carrots in oil until brown.
Add raisins and fry til plump. Drain and set aside.
Parboil the rice (boil until al dente - do not completely cook the rice!!) and drain the rice.
Place the rice into a large pan.
Sprinkle zeera (cumin seeds). Pour the meat stock over it and stir.
Layer the meat and half of the carrot-raisin mixture over rice.
Cover the pan tightly and place it in a hot over for 40 mins.
Sprinkle the rest of carrot-raisin mixture on top and serve. 

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My Kitchen-My Cooking-Chicken Pad

Chicken Pad See Ew

Recipe courtesy Manee Soohoo
Show: My Grandmother's Ravioli Episode: Manee Soohoo -- Getting To Know You

• Recipe

View

Photo: Chicken Pad See Ew

TOTAL TIME: 40 min

Prep: 15 min

Inactive Prep: 10 min

Cook: 15 min

YIELD: 8 servings

LEVEL: Easy

ingredients

• 2 chicken breasts, sliced diagonally into thin pieces
• 2 eggs plus 1 egg white
• 2 cloves garlic, minced (optional)
• 2 tablespoons soy sauce
• Freshly ground black pepper
• One 8-ounce package dried wide rice noodles (fresh noodles optional)

• 1 teaspoon salt
• 1 1/2 cups broccoli, cut into bite-size florets
• 2 tablespoons vegetable oil
• 4 tablespoons sweet soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon distilled white vinegar

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Directions

Put the chicken to a small bowl with the egg white, garlic, if using, 1 tablespoon of the soy sauce and some pepper. Combine and let marinate for at least 30 minutes and up to an hour in the refrigerator.Place the dry rice noodles in a bowl and cover with hot water. Let the noodles soak until they are white and soft but not mushy, about 10 minutes. Drain and set them aside. (if you use a sheet of fresh rice noodles, cut them into 1-inch-wide lengths.)
Bring a small pot of water to a boil, add the salt and cook the broccoli briefly, 1 to 2 minutes. Drain, shock with cold water to stop the cooking, drain again and set aside.
Heat a wok over medium heat and add 2 tablespoon oil. Stir in 2 tablespoons sweet soy sauce, the chicken and 1 egg white. Stir constantly until the chicken is partially cooked and the egg white has set. Set this aside to rest.
Heat the wok over high heat and add 1 tablespoon oil. Add 1 egg, stir, then add the chicken. Remove the chicken when partially cooked and set aside. Add the remaining egg to the wok, stir, and add the rice noodles. Return the chicken mixture back into the pan. Stir and add the remaining tablespoon of soy sauce, the sweet soy sauce, oyster sauce and vinegar. Add the broccoli and stir to incorporate. Cook until the chicken is white and tender. Serve immediately.

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