Mughlai Biryani

 

Mughlai Biryani recipe by Syeda Abida Qamar
With its exotic fragrance of fresh ginger, whole black pepper and fresh green chilies this is one dish all curry lovers must taste

INGREDIENTS:
* Mutton/chicken 1 kg
* Basmati rice    1kg
* Yogurt  100 grm
* medium onion 1pes
* Garlic clove    6pes
* Ginger paste  1 tbs
* Small ilaichi   9pes
* Salt to taste
* gralic paste
* Oil or ghee
* Kewra few drops
* Yellow food color two pinch



PREPARATION:
* Add lamb, salt and cloves of garlic in a bowl with two cups of water. If you are using chicken, you can do with only one cup of water.
* Cook on low flame until meat is tender and the water runs dry.
* Take one medium. Slice and fry in about 4-5 tablespoons of oil, even in light of Brown. Add rest of milk and spices and cook a little.
* At the same time soak rice in water for half an hour.
* I boil rice cooked a half until they,
* Drain water and keep aside.
* Add to cooked meat sauted onions to make the masala and cook uncovered for a few minutes to evaporate excess water.
* When most of the water evaporated,
* Transfer rice to a little pot, on top of that add some of the meat / masala combo. Make of these layers. The way I do are usually Almost half of the rice in, add all the meat / masala then top that off with the rest of the rice.
* Sprinkle it to find a solution for kewra, yellow food color and a little sugar level.
* Keep it covered and on low heat.
* Maintaining a sealed container – you’re trying to steam cook the rice. When Rice and Biryani is ready.
* Serve with salad or garlic

Chicken Curry Chinese

 
By: Syeda Abida Qamar
My husband is Chinese and this is one of our favorite dishes. And said my late father in law, which used to be a Chinese chef, I have a copy of this was better than him! Yellow curry paste can be found in the Asian market. You may have to add a little more or less curry paste, depending on your taste. Included a more moderate amount in this recipe. I suggest serving this cooked jasmine rice. Has a bit of heat, and perhaps it does not work on young children. Enjoy.

Ingredients:

1. 1 Tablespoon canola oil
2. 3 Skinless, boneless chicken breast halves, sliced
3. 2 Teaspoons minced garlic
4. 1 Teaspoon minced fresh ginger
5. 1 Onion, sliced
6. 2 Potatoes – peeled, halved, and sliced
7. 1 Tablespoon yellow curry paste
8. 1/2 Cup chicken broth, divided
9. 1 Teaspoon white sugar
10. 1 1/2Teaspoons curry powder
11. 1/2 Teaspoon salt
12. 4 1/2 Teaspoons light soy sauce
13. 1 (5.6 ounce) can coconut milk

Directions

• In a bowl, paste, yellow curry paste with about 2 tablespoons of chicken broth to help solve the paste; the remaining chicken broth, sugar, and whisk curry powder, salt, light soy sauce, and coconut milk. Set aside.
  • Heat a frying pan or large skillet over high heat for 30 seconds, pour in the oil. Allow oil to heat up again, shimmering around 30. Move the chicken, garlic, and ginger in hot oil; Cook and stir until chicken Brown began, garlic, ginger and fragrant, about 2 minutes. Stir in the onions and potatoes, and mix all ingredients in hot oil, and pour mixture into the sauce. Offer sauce to a boil, reduce heat, cover the pan. Simmer until chicken is cooked through and potatoes tender, 20 to 25 minutes.

Thai Fried Noodles

 
By Syeda Abida Qamar Make The Best pad thi with this Easy Recipe and enjoy your Holiday in christmas with your Family.

Ingredients:
7-1/4 cups water, divided
12 ounces dried thin rice stick noodles
4 Tablespoons Vegetable oil, Divided
3 Tablespoons Light brown sugar
3 Tablespoons soy sauce
2 Tablespoons lime juice
1 Tablespoon anchovy paste
2 Eggs, lightly beaten
12 Ounces medium shrimp, peeled and deveined
2 Cloves garlic, minced
1 Tablespoon paprika
1/4 to 1/2 Teaspoon ground red pepper
8 Ounces fresh bean sprouts, divided
1/2 Cup coarsely chopped unsalted dry-roasted peanuts
4 green onions with tops, cut into 1-inch lengths
1/2 lime, cut lengthwise into 4 wedges, for garnish
Preparation:

1. Place 6 cups water in a pan; bring to a boil over high heat. Add noodles; Cook 2 minutes or until firm tender but still, stirring often. Drain and rinse under cold running water to stop cooking. Migration again and place noodles in a large bowl. Add 1 tablespoon oil; toss lightly to coat. Set aside.
2. Combine the remaining 1-1/4 cups water and brown sugar, soy sauce, lemon juice and anchovy paste in a small bowl, set aside.
3. Skillet over medium heat about 30 seconds or until hot. Drizzle 1 tablespoon oil to wok 15 seconds and heat. Add eggs and cook 1 minute or until just set at the bottom. Run more than one egg and stir to scramble until cooked but not dry. Transfer to medium bowl; aside.
4. Skillet over high heat heat until hot. Drizzle 1 tablespoon oil to wok 15 seconds and heat. Add shrimp and garlic; stir-Federal Republic of Yugoslavia 2 minutes or until shrimp begins to turn pink and opaque. Add shrimp to egg.
5. Skillet over medium heat until hot. Drizzle the remaining 1 tablespoon oil in wok 15 seconds and heat. Stir in red pepper and red pepper. Add cooked pasta and anchovy mixture; Cook and stir about 5 minutes or until softened noodles. Stir in the 4 / 3 of the bean sprouts. Add peanuts and green onions; toss and cook about 1 minute or until onion begins to wilt.
6. Add eggs and shrimp; stir-Federal Republic of Yugoslavia until heated through. Move a panel to serve and garnish with the remaining bean sprouts and lime wedges.

Scalloped Potatoes

 
By Syeda Abida Qamar Here’s a recipe for scalloped potatoes, which my family used for years. I hope you like it


Ingredients:
2 tablespoons unsalted butter
1 small onion, minced
2 garlic cloves, minced
3 cups heavy cream
1 cup whole milk
4 sprigs fresh thyme
2 bay leaves
2 teaspoons salt
½ teaspoon ground black pepper
4 pounds russet potatoes, peeled and cut into 1/8-inch-thick slices
1 cup shredded cheddar cheese (about 4 ounces)
Preparation:
1. Heat oven to 350 degrees Fahrenheit and in the meantime, melt the butter in a large Dutch oven (or large, heavy minimum) on medium heat until foam subsides, about 1 minute. Add the onion and saute until it turns soft and begins to brown, approximately 4 minutes. Add garlic and saute until fragrant, about 30 seconds. Add the cream, milk, thyme, bay leaves, salt, pepper, potato, and simmer. Cover, and adjust heat to maintain a light simmer, and cook until potatoes are tender (approximately paring knife can be slipped into and out from the center of potato slice with some resistance), about 15 minutes.
2. Remove and discard thyme sprigs and bay leaves. Transfer potato mixture to a gratin dish 3 – Quart and sprinkle with cheese. Bake until bubbling and thickened cream around the sides and top is golden brown, about 20 minutes. Cool for 10 minutes before serving.

Guacamole Recipe

By:Syeda Abida Qamar

Ingredients:
2 Ripe avocados
1/2 Red Onion, Minced (about 1/2 cup)
1-2 Serrano chiles, stems and seeds removed, minced
2 Tablespoons cilantro leaves, finely chopped
1 Tablespoon of fresh lime or lemon juice
1/2 Teaspoon coarse salt
A Dash of freshly grated black pepper
1/2 Ripe Tomato, Seeds and pulp removed, chopped

Preparation:
1 avocado cut in half. Remove seeds. Scoop out avacado from the peel, put in a mixing bowl. (See how to cut and peel avocados.)
2 Use a fork, mash the avocado. Add chopped onions, cilantro, lime or lemon, salt and pepper and mash some more. Chili peppers vary individually in their own heat. Thus, starting with half of one chili pepper and add to the pills to the temperature that you want from. Can be addressed carefully and pepper; wash your hands thoroughly after handling and do not touch your eyes or area near your eyes with your hands for several hours.
Preserve tomatoes (tomatoes) separate until ready to serve.
Remember that much of this is due to differences in taste the freshest ingredients. Start with this recipe and adjust to your taste.
3 with the coverage of plastic wrap directly on surface of the pills to prevent oxidation from the air access. Refrigerator until ready.
4 just before serving, add chopped tomatoes and grain to the mix.

Fri Fish

Fri Fish

Keema kachorian

Keema kachorian

Muraga Tikkah Qandhari

Muraga Tikkah Qandhari

Narial Ka Halwa

Narial Ka Halwa:

Ras Kheer

Ras Kheer

Vegetable Pulao Recipe

Vegetable Pulao Recipe:

Chinese Chicken Rice Recipe

Chinese Chicken Rice Recipe:

Kashmiri Biryani Recipe

Kashmiri Biryani Recipe

Vegetable Lasagna Recipes

BY Syeda Abida Qamar

Ingredients
100g (4 oz) green lasagna
1 Teaspoon polyunsaturated vegetable oil
450g (1 lb) spinach, trimmed, or 225g (8 oz)
Chopped frozen spinach
225g (8 oz) cottage cheese
100g (4 oz) chopped walnuts
2 Tablespoons grated parmesan cheese
450ml (3/4 pint) thick tomato sauce
Sauce:
50g (2 oz) polyunsaturated margarine
50g (2 oz) plain whole meal flour
600ml (1 pint) skimmed milk
100g (4 oz) cheddar cheese, grated
Salt
Freshly ground black pepper
Preparation Method
Grease a shallow rectangular or square ovenproof dish and preheat the oven to moderately hot (200′C/400′F,Gas Mark 6).Place the lasagna in a large saucepan of boiling salted water with the oil added to separate the pasta, and cook for about 12 minutes. Drain and drape the pasta pieces around a mixing bowl to prevent them sticking together. Cook the spinach with a minimum of boiling salted water until completely softened. Drain and finely chop. If using frozen spinach cook according to the instructions on the packet and drain thoroughly. Combine the spinach, cottage cheese and walnuts together to make a thick paste. To make the cheese sauce, melt the margarine in a saucepan, add the flour and cook for 1 minute. Remove from the heat and gradually add the milk. Bring to the boil, stirring until thickened, then add the cheese and salt and pepper to taste. Line the ovenproof dish with half the lasagna, layer the thick tomato sauce, the cheese sauce, spinach mixture and remaining lasagna. Sprinkle the top with parmesan cheese and bake in the oven for 30 minutes. Serve immediately.

Yogurt Cheese Recipe

BY Syeda Abida Qamar

Ingredients
600ml (1 pint) plain low-fat yogurt
Salt
Freshly ground black pepper
2 Teaspoons olive oil
1 Teaspoon sesame seeds
1 Teaspoon dried thyme
Preparation Method
Line a colander or strainer with muslin and stand it over a bowl. Tip the yogurt into the muslin and tie it up with string, to form a bag. Lift it out of the colander. Tie the strings to a tap over a sink and leave to drain overnight.
The next day, tip the drained curds into a bowl and beat until smooth, adding a little salt and pepper to taste and the olive oil. Form the yogurt cheese into a flat round shape. Dry-fry the sesame seeds for about 1 minute until they are lightly browned,(humpunjabi.com)
Shaking the pan frequently. Pound the dried thyme and sesame seeds together in a mortar, then tip them on to a piece of greaseproof paper. Lay the cheese on the paper, turning it over so that it is coated all over with the pounded herbs. Chill before serving.

Handi Mutton Recipe in Urdu

Strawberry Cocktail Recipes

BY ABIDA QAMAR

Ingredients
1 Small, ripe honeydew or cantaloupe melon
100g (4 oz) Strawberries, hulled and sliced
5cm/2 inch piece cucumber, sliced and quartered
Finely grated rind and juice of 1 large orange
2 Tablespoons chopped mint
15g (1/2 oz) split blanched pistachio nuts or
Toasted almonds
1/2 Small lettuce, shredded
Mint springs, to garnish
Preparation Method
Cut the melon into quarters, and then remove the seeds and skin. Cut the flesh into 1 cm/1/2 inch cubes or scoop into balls. Place in a bowl with the strawberries and cucumber.
Mix the orange rind and juice with the mint and nuts, then pour on to the salad. Fold gently to mix. Divide the lettuce equally between 4 to 6 individual serving dishes or glasses. Spoon the salad on top, pouring over any orange juice from the bowl. Serve chilled, garnished with sprigs of mint.

Tomatoes and Basil

BY ABIDA QAMAR

Ingredients
500g (1 lb) spaghetti or vermicelli
Sauce:
5 Large, ripe tomatoes
2 Cloves garlic, peeled and crushed
3 Tablespoons chopped parsley
15g (1/2 oz) chopped basil
4 Tablespoons olive oil
Salt
Freshly ground black pepper
Preparation Method
Peel, seed and coarsely chop the tomatoes. Place with the garlic, parsley, basil and oil in a blender or food processor and blend to a puree. Heat gently in a saucepan to boiling point, then taste and season well. Meanwhile, cook the pasta in plenty of boiling salted water for about 8 to 10 minutes, until tender but still firm. Drain well and toss at once with the fresh tomato sauce. Serve with crusty bread.

Fruit Trifle Recipes

Honey and Lemon Dressing

BY SYEDA ABIDA QAMAR

Ingredients:
6 Tablespoons lemon juice
3 Tablespoons clear honey
4 Tablespoons olive oil
Salt
Freshly ground black pepper
Preparation Method:
Put all the ingredients in a screw-topped jar, adding salt and pepper to taste. Shake well to blend before serving.