Showing posts with label Pakistani. Show all posts
Showing posts with label Pakistani. Show all posts

April 15, 2017

KHATTA GHOST

Ingredients:
Mutton - 500 gms
Onions  - 250 gms
Curd - 1 1/2 cup
Ghee - 100 gms
ginger  -2" piece
Garlic cloves  - 10
Cloves- 4
Cinnamon stick - 1
Cardamom - 4
Peppercorns - 10
Coriander leaves - small bunch
green chillies- 5
Red chillies - 2
Salt to taste
Turmeric - 1/2 tsp
Coriander powder - 1 tbsp
Garam masala - 1/2 tsp

Method:

  • Grind ginger, garlic to make paste. Finely chop onions, green chillies and halve the red chillies.
  • Take thick bottom vessel, add all ingredients and mix well.
  • Cover and cook in medium flame for 10 minutes.
  • Then add enough water and cook until the meat is tender and the oil floats on top.
  • Garnish with coriander leaves.


February 04, 2017

LIVER WITH PINEAPPLE

Ingredients:
pineapple chunks -150 gms
Liver pieces -200 gms
Big onion -1
Garlic cloves -6
Tomatoes -2
Eggs- 2
Salt to taste
Butter - 25 gms
Corn flour -1 tbsp
Orange juice- 1 cup
Pepper to taste
Oil - 25 gms
Cream and almonds for garnishing

Method:

  • Cut liver into the pieces the same size as the pineapple chunks.
  • Prick the liver pieces with a fork and fry them on a low fire in a little oil.
  • Then cook them with salt and pepper and 1 tbsp of water if required.
  • Cook for only 2 minutes.
  • Beat the eggs, add cornflour and marinate the chunks and liver pieces in this mixture. Keep aside for 20 minutes.
  • Meanwhile grind the onion, garlic and tomato.
  • Fry the paste in butter till brown, add orange juice and marinated liver and pineapple and stir and cook on slow fire for 3 minutes.
  • Remove from the fire after adding 1 tbsp of pineapple syrup.
  • Add cream and garnish with flaked almonds.

November 28, 2016

RABRI

Ingredients:
Milk - 1 litre
Castor sugar - 85 gms
Pistachio - 1 tbsp (finely shredded)
Almonds - 1 tbsp (finely shredded)
Kewra essence - 4 drops

Method:

  • Boil the milk in a deep and heavy saucepan over quick fire.
  • Stir continuously, keeping the cream and the skin of the milk towards the sides of the pan.
  • Boi till three quarters of the milk dries up; add castor sugar and stir till it is fully dissolved.
  • Remove from the fire, cold, and scrape the cream from the sides.
  • Add kewra essence.
  • Pour the rabri into a glass dish, spread the skin scraped from the sides over its top and sprinkle almonds and pistachios over it.
  • Serve chilled.
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