Fish Biryani

Ingredients

Fish 750 gm slices
Small fenugreek leaves 4 bunches
Tomatoes 3 sliced
Brown onion ½ cup
Salt 1 ½ tsp
Ginger garlic 1 tbsp
Chili garlic 1 tbsp
Turmeric ½ tsp
Coriander powder 1 ½ tsp
Cumin powder 1 ½ tsp
Allspice 1 tsp
Yogurt 1 cup
Potatoes 250 gm cut in big pieces
Rice 350 gm with salt
Kewra water 1 tbsp
Yellow color ¼ tsp
Oil ¾ cup
Coriander leaves 2 tbsp
Green chilies 4

Method

Heat oil add small fenugreek leaves, tomatoes, brown onion, all the seasonings with ¼ cup water and fry well, add potatoes with ½ cup water, cover and cook till half done, add yogurt fry well, add fish, cook for 10 minutes till fish done, remove fish add chopped coriander and green chilies. In another pan put half boiled rice, ¼ cup water, ¼ cup oil in a pan, top with fish masala and potato mixture, remaining rice, Kewra water and yellow color, leave it on dum with fish slices on top.

Fish Biryani

Strawberry Jam

Ingredients

Fresh Strawberries 1/2 kg (sliced)
Sugar 1/2 kg
Lemon juice 2 tbsp

Method

Rinse all the strawberries thoroughly.
Mix strawberries and sugar in a plastic bowl.
Leave over night in the fridge
Next morning pour them in a cooking pan and cook.
Add fresh lemon juice in the cooking pan.
Keep mixing mashing them with cooking spoon (or you can use hand blender if u dunt want strawberry chunks in your jam)
To check if it's ready or not, place a spoonful of jam on a saucer and into the fridge for a minute or two.
Touch it with your finger and if it "wrinkles", it's ready. If not, boil it for another 2-3 minutes and then check again.
Preserve in sterilized bottles.
For sterilization, boil water in a pan, turn off the flame and add bottles in it.
Leave for 15 minutes. Place them in preheated oven for 1 hour.
Also turn the oven off while placing bottles in it.

Strawberry Jam

Aslam Road ki Biryani

Ingredients

Chicken cut into 12 pieces 1 kg
Yogurt ½ kg
Rice 750 gm
Black cardamom 2
Tomatoes sliced 3 medium
Potatoes cut in thick slices 4 medium
Cloves 6
Black pepper whole 6
Green chilies 6
Coriander leaves chopped ½ bunch
Mint leaves chopped ½ bunch
Turmeric 1 tsp leveled
White cumin 1 tsp heaped
Orange red color ¼ tsp
National (or any other good quality) Biryani Masala 2 tbsp
Chili powder 2 tbsp
Salt 1 ½ tsp
Oil ½ cup

Method

Marinate 1 kg chicken with ½ kg yogurt, 2 tbsp National Biryani Masala, 2 tbsp chili powder, 1 tsp turmeric, 1 tsp cumin powder, 1 ½ tsp salt and ¼ tsp color for 30 minutes, boil rice with 2 tbsp salt and water as required till 1/4th done, drain and keep aside, in a large cooking pan spread base with 4 sliced potatoes, top with marinated chicken, sprinkle 6 cloves, 6 black pepper and 2 black cardamom on the marinated chicken, top with 3 sliced tomatoes, ½ bunch of chopped coriander leaves, ½ bunch of mint leaves and 6 green chilies, topped with 750 gm boiled rice, put ½ a cup oil on top, cover and cook on high flame for 10 minutes, then simmer for 20 minutes till rice done.

Aslam Road ki Biryani

Gajar ki kalakand

Ingredients

Carrot 1 kg
Sugar 1/2 cup
Reduced milk (Khoya) 500 gm 1/2 kg
Almonds and pistachio sliced 1 tbsp each
Orange food color (powder) 1/4 tsp
green Cardamom powder 1tsp
Ghee 4 to 5 tbsp

Method

Peel Carrots and grate it.
Fill a pan with water and add food color and grated carrot to it and boil for 2 minutes.
Drain, cool,
heat ghee add cardamom,fry for few second then add carrots and fry till water dries up compeltly,
then sugar,cook till sugar melts then add KHOYA and cook till this mixture thickens and starts leaving sides.
then pour the mixture in a greased tray and level it.
Sprinkle almonds and pistachio on top and keep it aside for atleast 5 hours or Refrigerate for 2 hours Cut into pieces and serve.

Gajar ki kalakand 

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

Layerd Mince Pie

Dough Ingredients

all purpose flour/maida 1/2 kg
Yeast 2 tbsp
Sugar 2 tbsp
Salt 1/2 tsp
Oil 2 tbsp

Filling Ingredients

Beef mince 750 gms
Onions finely chopped 1 cup
Oil 1/4 cup
Salt to taste
Red chilli powder 1 tbsp
Ginger Garlic paste 1 tbsp
Crushed Corriander Seeds 2 tsp
All spice/Mix garam masala powder 1 tsp
Green chillies finely chopped 1 tbsp
Corriander leaves chopped 4 tbsp

Egg batter Ingredients

Eggs beaten 4
Clarified butter/Ghee 4 tbsp

Method for dough

mix dough ingreints in a bowl knead into soft dough using luke warm water.
leave it to rise for 1 hour then divide into 3 equal balls ,roll out into thin discs.

Filling

heat oil add onions fry till golden,
add ginger/garlic paste,salt,red chilli,crushed corriander,all spice & mince cook till tender.
add corriander leaves & green chilli ,keep aside let it cool.

egg batter

mix all ingredients in a bowl.

Assembling

Spread 3 tbsp of egg batter in a 9 inch pie plate
layer with 1 disc,then half mince filling & 3 tbsp of egg batter,
second disc,remaining mince,3tbsp of egg batter,last disc ,
press edges of pie,spread remaining egg batter on top.
Bake in a preheated oven at 200 C for 40 mins.
Flip over on a plate when cooled,cut into pieces & Serve.

Layerd Mince Pie

Chicken Shawarma

Ingredients

Chicken (boneless) 1/2 kg thinly juliened
Garlic paste 1 tsp
White pepper 1/2 tsp
Black pepper 1/2 tsp
Soya sauce 1 tbsp
White vinegar 2 tbsp
Hp sauce 2 tbsp
Chilli sauce 3 tbsp
Dp sauce 2 tbsp
Yogurt whipped 3 tbsp
Cinnamon powder 1/2 tsp
Salt 1 tsp
Oil 2 tbsp
Pita bread 4
Onion julienne 1 cup
Salad leaves (chopped) half cup
Jalapeno half cup
Gherkins half cup

For Tahini Sauce

Tahini Paste 3 tbsp homemade* or store bought
Salt 3 tsp
White pepper 1/2 tsp
Garlic paste 1 tsp
Whipped yogurt 1 cup
Lemon juice 2 tbsp

Method

Marinate chicken with garlic paste, salt, white pepper, black pepper, cinnamon powder, soya sauce, vinegar chilli sauce, D.P sauce, yogurt and oil for about 30 minutes.
Heat oil in a fry pan.
Put chicken and fry for 10 minutes till tender.

Method for Tahini Sauce
Mix together tahini, salt, white pepper, garlic paste, yoghurt and lemon juice.

Wrap chicken in pita bread with jalepenos, gherkins and drizzle tahini sauce.Serve warm with remaining Tahini Sauce & Fries.

Homemade Tahini Paste*
Roast sesame seeds let them cool for a while.Add them to a food processor & start by adding 3 tablespoons of olive oil. Process the mixture into a paste, scraping down the sides. Add more olive oil until you reach the desired consistency.

Chicken Shawarma

Sindhi Biryani

Ingredients

Chicken 1 kg 12 pieces
Rice ½ kg boiled ¾ done
Yogurt 1 cup
Tomatoes 4 chopped
Oil ¾ cup
Green chilies 6 grinded
Coriander leaves 2 tbsp grinded
Whole mix spices 1 tbsp
All spice 1 tsp
Ginger garlic 2 tbsp
Chili powder 2 tsp
Salt 2 tsp + 2 tbsp for rice
Whole green chilies 8
Dried plums 10 to 12
Potatoes ½ kg peeled cut and fried
Brown onion 1 cup
Coriander leaves chopped ½ cup
Kewra water 1 tbsp
Yellow color ¼ tsp

Method

Heat oil fry onion light golden and remove, add chicken with grinded green chilies and coriander leaves, salt, chili powder, chopped tomatoes, fry well add ½ cup water cover and cook till chicken tender, add yogurt, fried onion grinded, cook till mixture thick add fried potatoes, whole green chilies, dried plums, boiled rice with salt and whole spices till ¾ done drain. In a pan put a layer of rice then chicken mixture, chopped coriander, top with remaining boiled rice, spread 2 tbsp oil or ghee on top, add kewra mixed with color, put on dum for 15 minutes.Serve hot with Salad & raita!

Sindhi Biryani

Doodh Dulari

Ingredients

Milk 2 liter
Condensed milk half cup
Corn flour 1 tbsp
Colored vermicelli ½ cup
Strawberry jelly 1 packet
Green jelly 1 packet
Rubri 250 gm
Cream 200 gm
Mix fruit cocktail 1 large tin
Small Cham Cham 250gm

Method

Cook 2 liter milk for 20 minutes till thick,add ½ cup colored vermicelli cook for 5 minutes then add corn flour 1 tbsp dissolved with ¼ cup cold milk to the milk in the pan, cook till thick, remove, cool completely add half cup condensed milk, 1 large tin fruit cocktail. Dissolve each jelly packet with 1 cup water and set till firm cut in cubes and add to the cooled milk with 200gm cream, 250gm small cham cham and 250gm rubri, mix all well. Serve chilled.

Doodh Dulari

Creamy Fruit Chaat

Ingredients

Grapes 1 cup
Chickpeas 1 cup (boiled)
Fruit cocktail 1 can
Potato 1 (boiled)
Apples 2 (sliced)
Mangoes 2 (cubed)
Peaches 2 (sliced)
Bananas 4 (sliced)
Guava 4 (sliced)
Cream 2 packets (chilled)
Salt ½ tsp
Black pepper ¼ tsp
Caster sugar 4 tbsp
Chaat Masala 1, ½ tsp

Method

In a bowl mix together grapes, chickpeas, fruit cocktail, potato, apples, mangoes, peaches, bananas, guava, cream, caster sugar, black pepper, salt and chaat spice.
Mix well and serve chilled.

Creamy Fruit Chaat

Chicken Samosa

Ingredients

Chicken mince 250 gm
Oil 2 tbsp
Ginger garlic paste 1 tsp
Salt 1 tsp
Black pepper ½ tsp
All spice ½ tsp
Crushed red pepper ½ tsp
Coriander leaves 2 tbsp (chopped)
Green chillies 4 (chopped)

Ingredients for dough:

Flour 2 cups
Ghee 6 tbsp
Salt ½ tsp
Water to knead

Method for filling:
In a pan, heat oil.Add mince with ginger garlic paste.
Then add salt, black pepper, all spice, and crushed red pepper, cook for 10 minutes or till done.
Remove in a bowl add coriander leaves and green chillies.

Method for dough:In a bowl add ghee, flour and salt; gradually add water and knead to make a hard dough.Knead well, make into small balls then roll into small saucer size.Spread filling in centre and fold one side to form into a "D" shape Samosa,and mark/press with fork.& deep fry till light golden.Serve with tamarind sauce or ketchup.

Chicken Samosa

Boneless Chicken Handi

Ingredients

Chicken boneless ½ kg cut into cubes

For onion mixture

Onions 2-3 (medium sized, sliced)
Water 3 cups
Garlic 1 tsp (crushed)
Small cardamom 3
Salt ½ tsp
Chillii powder ½ tsp
Turmeric 1/4 tsp
Ghee 2 tbsp
Tomatoes 2 (blended)
White pepper ¼ tsp

For step one

Oil/ghee ¼ cup
Garlic crushed ½ tsp
White cumin whole ½ tsp
Tomatoes 2 blended
Yogurt 1 tbsp
Salt 1 tsp
Chilli powder 1 tsp
Crushed red chilli ½ tsp White pepper
White pepper ¼ tsp
Roasted cumin ½ tsp (crushed )
All spice powder ½ tsp
Yellow colour a pinch
Chilli sauce 1 tsp
Soya sauce 1 tsp
Worcestershire sauce 1 tsp
Fresh cream 2 tbsp

For step two

Butter 2 ounce
Almonds 5-6 (boil, peeled then grind)
Desiccated coconut 1 tbsp
Green chilli 3 chopped
Coriander leaves 2 tbsp

Method

For onion mixture

In a large pan boil sliced onion with water, crushed garlic, green cardamom, salt, chilli powder, turmeric and white pepper for 20 minutes.
When remove from stove immediately add ghee,cool mixture then blend.

For Step One

Then add onion mixture into yogurt and blended tomatoes, keep aside.
In a wok heat oil/ghee, add crushed garlic with white cumin seeds; fry till light golden.
Then add blended tomatoes, whipped yogurt, chilli powder, crushed red chilli, white pepper, roasted and crushed cumin,all spice powder,food colour and salt, fry well till oil comes on top.
Now add chicken cubes with chilli sauce,soya sauce, worcestershire sauce.
Cook it for 10 minutes or until ghee/oil comes on top.
lastly add cream and remove from stove.

For Step Two

 In a handi heat butter.
Add blended onion mixture and cook for 10 minutes.
When ghee come on top, then add the cooked chicken mixture and mix well.
Add 2 tbsp butter, almonds, desiccated coconut,green chillies and coriander leaves.
Cover and cook on low flame for 10 minutes more; delicious chicken handi is ready to be served with naan.

Kalizza Sandwich

Ingredients Ingredients for Dough

Flour 2 ½ cup
Salt 1 tsp
Sugar 3 tsp
Milk powder 2 tbsp
Egg 1
Oil 2 tbsp
Yeast 1 ½ tsp

Ingredients for filling

Chicken tikka chunks 1 cup
Mushrooms sliced 4
Olives 4
Oregano ½ tsp
Cheddar cheese ½ cup
Mozzarella cheese ½ cup
Pizza sauce ½ cup Mixed with tomato paste 2 tbsp

Method for dough

Put all ingredients together in a bowl, knead with warm water into a soft dough, leave to rise for 30 minutes, punch down dough, divide the dough into 6 parts, grease your  pizza plates/tray, roll the dough ½ inch thick , spread prepared sauce on half the portion, top with chicken tikka chunks, mushrooms, olives, oregano, both the cheese, then fold with the left plain portion into deep, press the corner edges well using fork, prick top with fork, brush with beaten egg, bake on 200 degree for 20 minutes. Cut in halves from center and serve.

Kalizza sandwich

(Bottle Gourd /Lauki aur sago dana ki kheer

Ingredients

Milk 5 cups
Sago dana 3 tbsp Soaked in 1/4 cup water
Bottle Gourd/lauki 2 cups grated
Sugar ½ cup
Custard powder1 tbsp  dissolved in 2tbsp of milk
Rose essence ½ tsp
Green color few drops
Almond and pistachios as required (sliced)

Method

Heat milk add soaked sago dana and cook for 10 minutes
Add grated lauki cook for 10 minutes till tender
Add sugar and custard powder mixture
Cook till thick
Lastly add food color, essence, sliced almond and pistachios and remove.
Serve chilled.

(Bottle Gourd /Lauki aur sago dana ki kheer

Shahi Malai Kabab

Ingredients

Beef botis 500 gm boiled
Bread 4 sliced soaked in ½ cup milk
Ginger garlic 1 tsp heaped
Green chilies 2 to 3 chopped
Coriander leaves chopped 2 tbsp
Mint leaves chopped 10
Onion 2 medium grated
Malai 2 tbsp heaped
Chili powder 1 tsp
Allspice 1 tsp
Salt 1 tsp
Turmeric ½ tsp
Eggs 2 beaten
Flour ¾ cup
Water ¾ cup
Oil for frying

Method

Shred boiled beef mix with grated onion, bread, ginger garlic, mint, coriander, green chilies, chili powder, allspice, salt, turmeric and malai, knead well, shape into kababs, make paste with flour and water, dip each kabab into flour paste then in eggs and deep fry in frying pan.

Shahi Malai Kabab

Tandoori Club Sandwich

Ingredients

Bread slices Bread slices
1 Tomato (cut into slices)
1 Cucumber (cut into slices)
2 cups Roasted chicken
2 eggs Omelets made with
1/2 cup Mayonnaise
as required Salad leaves
¼ tsp Salt
¾ tsp Black pepper
¾ tsp Mustard powder
2 tbsp Ketchup

Ingredients for Tandoori Chicken

2 Chicken breast
½ tsp Ginger garlic paste
2 tbsp Tandoori Masala
2 tbsp Yogurt
2 tbsp Lemon juice

Method

Method for Tandoori Chicken

Marinate 2 chicken breasts with 2 tbsp  Tandori Masala, ½ tsp ginger garlic paste and 2 tbsp lemon juice.
Cook marinated chicken in pan with 2 tbsp oil and 1/2 cup of water till tender.
Take off from flame and shred the chicken.

Chop the 2 cup Tandoori chicken, mix with 1/4 tsp salt, 3/4 tsp pepper, 3/4 tsp mustard powder, 1/2 cup mayonnaise and 2 tbsp ketchup.
Slightly toast (optional) 8 bread slices, apply mayonnaise and put prepared chicken mixture. Cover with second slice of bread.
Now put one salad leaves, cucumber slices, tomato slices and a piece of omelets, cover with last 3rd slice of bread.
Cut into 4 triangular pieces, fix with tooth picks and serve with fires and Coleslaw salad.

Tandoori Club Sandwich

Lahori Chargha

Ingredients

1-1/2 kg whole chicken
2 tbsp vinegar
2 tbsp lemon juice
3 tbsp yogurt
1 tsp ginger paste
1 tsp garlic paste
1 tbsp red chili powder
1 tsp cumin powder
1 tsp garam masala powder
1tsp coriander powder
1 tsp turmeric powder
1/2 tsp black pepper
1/2 tsp cubebs
1/2 tsp yellow food color
salt to taste
oil for frying

For Garnishing

1/2 tsp chat masala
3-4 lemon wedges
Salad leaves

Method

Rinse the chicken inside and outside properly then pat dry.
Makes4-5 deep incisions or cuts on whole chicken by using a sharp knife then keep aside.
Put all the ingredients in a blender and make a smooth paste of it.
Rub this paste evenly over the chicken, cover and leave to marinate for at least 2-3 hours or overnight if possible.
Take a deep pot and place a sieve upside in the base of the pot.
Add one cup of water in it and put the chicken on the sieve.
Put the lid on and steam on low heat for 30 minutes.
Heat oil in a deep pan (karahi ) until too hot, then reduce the heat to medium .
When oil is hot, fry steamed chicken for 12-15 minutes or until it turn golden brown on both side.
Then remove from the oil and drain on absorbent paper.
Sprinkle chat masala onto it.
Garnish with lemon wedges and salad leaves & Serve.

Lahori Chargha

Nando's Coffee Cake

Ingredients

6 ounce flour
1 tsp baking powder
5 ounce grated chocolate
8 ounce butter
½ cup brown sugar
½ cup granulated sugar
1-1/2 tsp vanilla essence
4 eggs
1 tsp coffee

Ingredients for cheese frosting

2 cups icing sugar
4 ounce soft butter
1 tbsp coffee
½ cup cream cheese

Ingredients to soak cake

½ cup milk
2 tbsp icing sugar
1 tbsp coffee

Method

Preheat oven to 180c. Butter two 9 inch sandwich pan. In a bowl, beat together 1 the butter with brown sugar, granulated sugar and vanilla essence until creamy. Then add 1 egg at a time alternating sieved flour, baking powder and salt. When the mixture is form, set the beater on slow speed and beat in the melted chocolate mixed with coffee. Spoon the batter into two 9 inch greased pan and bake for 45 minutes. Cool the cake completely in the pan. On serving platter, place one layer of cake. Dissolve icing sugar and coffee in milk and moist the bottom layer of cake. Beat together Icing sugar, butter, coffee and cream cheese together until foamy and spread half of it on moist layer. Cover the second layer of cake and again moist it with coffee syrup, cover the sides and top of cake with frosting. Nandos Coffee Cake is ready to serve.

Nando's Coffee Cake

Pista murgh tikka

Ingredients

Boneless chicken ½ kg cut into 2 inch cubes

Ingredinets for marination

Pistachio 12 boiled, peeled and grounded
Hung curd ½ cup
Ginger garlic paste 1 tbsp
Black cumin ¼ tsp
Salt 1 tsp
Chili powder 1 tsp
Corn flour 2 tbsp
Oil 2 tbsp

Ingredients for garnish

Saffron ¼ tsp soaked in 1 tbsp milk
Method
Marinate chicken with all the given ingredients in marination for 2 hours in the fridge, grease a wire rack, place the tikkas on it and bake in a preheated oven for 20 minutes on 180 degree, brush with oil.

To serve

On a slow fire heat the left over marination, when it begins to thicken add saffron, milk, cook for 2 minutes, pour over the tikka and serve.

Pista murgh tikka

Chawal aur Timatar Murgh

Ingredients

Boiled rice 6 cups
Boneless chicken ½ kg thinly sliced
Onion 2 sliced
Oil ¼ cup
Tomatoes chopped 3
Garlic paste 1 tbsp
Tomato paste 3 tbsp
Coriander leaves 4 tbsp
Green chilies finely chopped 4
Chili powder 2 tsp
Cumin roasted and crushed 1 tsp heaped
Salt 1 tsp heaped
Allspice ½ tsp heaped
Mint leaves 2 tbsp

Method

Heat oil add onion and fry until light golden, add finely chopped tomatoes and garlic paste, fry well add in tomato paste, salt, chili powder and roasted and crushed cumin, fry for 2 minutes add chicken, cook until chicken done, add allspice, green chilies and coriander leaves, spread half boiled rice in a oven proof dish, followed by chicken, top with remaining boiled rice, cover with foil, bake on 180 degree C for 20 minutes, serve hot.

Chawal aur Timatar Murgh