CHICKEN MINCE PASTA

Recipe by Adan Fatima
INGREDIENTS

Elbow Macroni 1 pack
mince 2 pounds (chicken or lamb its upto your choice)
onions 2 medium (coarsley chopped)
tomato 2 medium(coarsley chopped)
fresh garlic 1 tbs heaped
fresh ginger i tbs thinly sliced
red chili powder 1 tbs
crushed pepper 1 tsp
salt 1 tbsp
hot sauce 2 heaped tbsp
crushed coriander 1tbs
oregano 1/2 tsp
oil 1/2 cup ( its depend upon ur choice how u like)
pasta sauce 1 cup

Method

First boil pasta as directed on the packet then in a wok heat oil and add chopped garlic fry it until golden brown than add onion and fry it for 1 to 2 minutes and then add mince and fry it until its water dried and mince look like very very light golden.... than add tomato and all spices except oregano.add 1/4 cup water.. and cook it on medium low heat until water dries out... after that add boiled pasta and mix it well and let it cool for2 to 3 minutes on low heat and at the end put pasta sauce and mix it well and again let it cook for 2 more minutes on low heat ... after that serve it...hopefully u will like it

PASTA SAUCE (I USED READY MADE)
Ingredients :

2 tbsp oil
3 cloves garlic, crushed
1 tbsp red chilies, crushed
1 tsp salt
1 tsp oregano
1 onion, chopped
1 tsp sugar
1 cup tomato puree or paste
2 tbsp ketchup

METHOD

Heat oil, add onion, sauté add garlic, salt, oregano, sugar, red chillies crushed and a little water, add ketchup and tomato puree and let cook till thicken..

CHICKEN MINCE PASTA BY :Adan Fatima

Tea Cake/Vanilla Cake

Ingredients

Eggs 2
Castor Sugar 4 ounces/100gms
All purpose Flour 4 ounces/100gms
Baking Powder 1tsp
Oil 100 ml / 1/2 cup
Vanilla essence 1 tsp
Milk 4 tbsp
Almonds shaving 2 tbsp (optional)

Method

Sieve flour and baking powder together,
Beat eggs on full speed till light and fluffy (doubles in volume/soft peaks) this takes about 2 to 3 mins ;add sugar and beat for atleast 2 more mins,then addoil again beat really well ; then add all the remaning ingredients and mix on low speed dont over beat at this stage,pour this cake batter on a greased and butter paper lined mould/pan ; sprinkle Almond shavings and bake on a preheated at 180c for 25 to 30 mins

Tea Cake/Vanilla Cake

Boneless Chicken & Potato Karahi

Ingredients
Boneless Chicken 1/2 kg cut into cubes
Potato 250gms cut into cubes
Onion 250gms thinly sliced
Tomato 2 large (make a paste in blender)
Salt to taste
Red Chilli powder 1 tsp
Turmeric powder 1/2 tsp
Oil 1/4 cup
Roasted & Crushed Coriander seeds 1tsp
Roasted & Crushed Cumin 1tsp
Garam Masala powder 1/2 tsp (optional)
Ginger thinly julened 2 tbsp
Coriander leaves finely chopped
Green chillies 3
Dried fenugreek leaves/ Qasuri methi 1tbsp (optional)
Method
Heat oil add chicken fry till light golden, add red chilli,turmeric, tomato,onions,potato,salt cover and cook till potatoes tender then fry on high flame till oil comes on top ; add all the remaining ingredients cover & cook on a slow flame for few mins ; Serve hot with naan.

Boneless Chicken & Potato Karahi

Gram lentil Halwa (Chany ki Daal ka Halwa)

Ingredients
Gram lentil/ Chany ki daal 1/2 kg soaked in water for 6 hours
Sugar 1/2 kg
Fresh Milk 1kg
Green Cardamom 4
Green Cardomom powder 1 tsp
Khoya 1/2 cup *
Ghee 1 1/2 cups
Almond,pistachios for Garnishing
Method
Add lentils and fresh mill in a pot; cook on low flame till milk dries.
Cool & grind till fine paste.
Heat ghee add cardamoms ; fry ; add lentil mixture fry for 1/2 hour .
Add sugar ; fry till lentil mixture thickens ;fry ;
When halwa separates from sides ; add khoya cardamom powder cook for 10mins more; then spread this on greased tray sprinkle nuts ; make diamond shaped marks with a knife.
Let it cool completely ; cut & store in a airtight container.
* (u can use 1 cup full cream milk powder instead of khoya)

Gram lentil Halwa (Chany ki Daal ka Halwa)

Instant Kulfi

Ingredients

Whipped Cream 1 cup
Condensed milk 4 to 5 tbsps
Kewra water 2 drops
Chopped nuts (Almonds & Pistachios) 1/4 cup
Green Cardamom powder 1/2 tsp

Method

Mix all ingredients well,
Pour this into kulfi moulds/matka's/Airtight Container,
freeze for few hours & Serve .

Instant Kulfi

Masala Peanuts

Ingredients

Peanuts 2 cups
Baisan/gram flour 1/2 cup
Rice flour 1/4 cup
Coriander powder (dhania) 1 tbsp
Turmeric (haldi) 1/4 tsp
Crushed Red pepper  1tsp
 Black pepper 1 tsp
Finely chopped green chili 1tbsp
Soonth/dried ginger powder 1/2 tsp
Salt to taste
Citric Acid/taatri 1/4 tsp
Water as needed
Oil to frying

Method

In a frying pan roast the dry peanuts on medium heat for 3-4 minutes and let it cool for few minutes.
Mix all the ingredients together in a large bowl.
Add water as needed making sure the spices and flour stick to the peanuts uniformly.
Heat the oil in a frying pan on medium heat.
The frying pan should have at least 1 inch of oil. To check if the oil is ready, put one drop of batter in the oil. The batter should raise to the top but not change color right away.
put few drops of oil in your hand it helps droping the penuts before putting peanuts on the oil.
While putting the peanuts into oil, loosen them with your fingers to make sure the peanuts are separated and do not form lumps. Peanuts should be separated while frying.
Fry the peanuts until they turn light brown, turning them occasionally.
When they are done cooking, take them out of the oil with a slotted spoon. Place them on a paper towel to absorb the extra oil.
After cooling to room temperature, the peanuts should be crispy.

Masala Peanuts

Khausa

Ingredients

Boiled Spaghetti 1 packet

Ingredients for Beef/chicken Gravy

Boneless lean beef/chicken 1/2 kg (cut into 1/4 inch cubes)
Raw Onion Paste 1 cup
Oil 1/4 cupSalt to taste
Turmeric Powder 1/2 tsp
Ginger /Garlic Paste 1 tsp
Red Chilli Powder 2 tsp
Garam Masala Powder 1 tsp
Dhania/Corriander Powder 1 tsp

Ingredients For Yogurt Curry

Yogurt 1 cup
Baisan/gram flour 3 tbsp
water 2 cups
Red Chilli 1/2 tsp
Cumin seeds 1/2 tsp
Oil 2 tbsp
Garlic (chopped) 1 tsp
Curry pata 10 leaves
Button Red Chilli 2

Ingredients for Coconut Curry

Baisan/Gram Flour
Coconut Milk 1 cup
Green Chilli 2 tbsp (finely Chopped)
Water 2 cups
oil 2 tsp

Ingredients for Garnishing

Corriander leaves/hara dhania (finely chopped)
Mint leaves/Podina (finely chopped)
Ginger/adrak 4 tbsp (julinne cut)
Green chilli 1 tbsp sliced
Lemon juice
Chat Masala 1 tsp
nimco/Papri/slims/chips/fried peanuts/fried rice noodles.. u can use any thing
Fried onion or garlic 4 tbsp

Method for beef Gravy

Heat oil,add onion paste saute till water dries, add ginger/garlic paste saute for few seconds then add all the remainig Ingredients,saute till oil comes on top then add water & cook till meat is tender.done.

Method for yougurt curry

Heat oil add curry leaves,button red chilli,cumin seeds fry then add all the remaining ingredients cook on low flame till curry thickens. done.

Method for Coconut Curry

In a Sauce pan heat oil add chilli & saute for a minute add baisan ; roast it on a low flame for 10 minutes,add the water & mix well using whisk untill thick,
Pour in coconut milk,salt to taste.Simmer for 15 minutes.Done

Assembling

In a large bowl/dish place boiled spaghetti .pour curry,add a helping of beef gravy on top.
Garnish & Serve immediately.

Khausa 

Kentucky Butter Cake with Chocolate Glaze

Ingredients

Flour 3 cups
Castor Sugar 2 cups
Salt ½ tsp
Baking powder 1 tsp
Baking soda ½ tsp
Butter Milk 1 cup
Butter 8 ounces
Vanilla essence 2 tsp
Eggs 4

Ingredients for Chocolate Glaze

3/4 cup semisweet chocolate chips
3 tablespoons butter
1 tablespoon light corn syrup
1/4 teaspoon vanilla extract

Method

Sieve dry flour,baking sode & baking powder together.
Beat butter, sugar till light and fluffy, adding in 1 egg at a time alternating with sieved dry ingredients and butter milk, add vanilla essence, greased 10 inch bandit pan, pour batter in it, bake for 1 hour on 170 degree.

Method for sauce

In a double boiler over hot, but not boiling water, combine chocolate chips, butter, and corn syrup. Stir until chips are melted and mixture is smooth, then add vanilla.
Spread warm glaze over top of cake, letting it drizzle down the sides.

Kentucky Butter Cake with Chocolate Glaze

Peri Peri Bites

Ingredients For Filling

Jalapeño peppers* 12

Chicken boiled N shredded 1/2 Cup
minced onion 2tbsp optional
Chopped fresh cilantro 1 tbsp
Cream cheese 3/4 cup
Mayociese 2 tbsp
Tabasco Sauce (Red) 2 tbsp
Salt 1/2 tsp (more or less to taste)
* When buying jalapeños for this recipe, if you want mild peppers, look for peppers with smooth skins. Striations tend to indicate that the pepper has been stressed while growing, and that can mean a hotter pepper

For Coating

Eggs 2
Flour/Maida 2 tbsp heaped
Panko Crumbs 1 cup

Method

Mix all the ingredients of filling.
Slit Jalapeño's in half lenth wise and remove the seeds fill in the cream cheese mixture.
For coating beat in flour & eggs,dip Jalapeño's in this batter then coat crumbs,repeat once again then freeze for 15 mins before frying,
Deep fry till golden,Serve hot with Peri Peri Sauce or Garlic Mayo.

Peri Peri Bites

Crunchy Chicken Strips

Ingredients

1 Chicken Breast– Skin removed & Cut into thin strips
Freshly Ground  black Pepper 1tsp
1 tablespoon Vinegar
Plain Flour/Maida 3 tbsp + 1cup
Corn Four 2 tbsp
Garlic Paste 1 tsp
Paprika or Chilli Powder (if u want them spicy) 1tsp
Salt to taste
1 Egg
Baking Powder 1/2 tsp
Chilled Water if required
Oil to deep fry

Method

In a bowl add chicken, vinegar, paprika, pepper,salt,garlic and mix well.
Leave to marinate for at least 5-10 minutes
In a second bowl add 3tbsp flour, corn flour,egg,baking powder & salt and whisk.. make batter use few tbsp of  chilled water if reqired
Dip the strips in the batter then roll in to flour coat nicely
Shake off excess flour and place in a plate in a single layer
Heat oil...add the chicken pieces and fry for 5-8 minutes or till the chicken is cooked and the crust is golden brown and crispy
Drain on kitchen towel
Serve with fries & any of ur fav dip!

Crunchy Chicken Strips