STUFFED ROLLS

STUFFED ROLLS

BASIN                                                                         1.5 CUP

BUTTER MILK                                                             1.5 CUP

COTTAGE CHEASE CHOPED                                      1 CUP

COCONUT POWDER                                                  1 CUP

GREEN CHILI                                                              2

MUSTARD POWDER                                                  ½ SAPOON

RAI DANA                                                                   ½ SAPOON

PASTE OF GINGER AND GREEN CHILI                       1 TABLE SAPOON

FRIED TILL                                                                 2 TABLE SAPOON

LEMON GUICE                                                          1 TABLE SAPOON

OIL                                                                            2 TABLE SAPOON

GREEN DHANIA                                                        4 SAPOON

SALT                                                                          AS PER TASTE

MIX BASIN,MUSTARD POWDER,SALT,BUTTER MILK,GINGER AND CHILI PASTE,LEMON JUICE AND SHAKE THEM WELL TO BE MIXED WELL,,  TAKE A PAN A POUR BASIN IN IT AND COOK ON A LOW FIRE WHEN BASIN BECOME THICK THAN TAKE IT OFF FROM FIRE, THAN TAKE A WID PAN AND  APPLY  A LITTLE OIL ON THE SURFACE OF D PAN, THAN POUR BASIN ON DIS PAN AND ALSO D MIXTURE , MIX COTTAGE CHEASE,HALF COCONUT,SALT,HARA DHANIA, GREEN CHILI AND POUR IT ON BASIN SPREAD THIS MIXTURE ON BASIN, THAN CUT  IT IN STRIPS AND ROLL THEM ,THAN  SPREAD OTHER INGREDIANT ON IT AFTER FRYING THEM,     

CHIKEN BALLS

SESMI CHICKEN BALLS

BONE LESS CHICKEN                                       1 KG

GARAM MASALLA                                           1 TABLE SAPOON

ONION                                                            1 ONION CHOPED

MUSTARD POWDER                                       HALF TEA SAPOON

BREAD CRUMP                                               TWO TABLE SAPOON

HARA DHANIA                                                2 TABLE SAPOON

TILL                                                                 3 TABLE SAPOON

GREEN CHILLIES                                             2 TABLE SAPOON CHOPED

SALT                                                               AS PER UR TASTE

RED CHILI                                                      CHOPED 1 TABLE SAPOON

OLIVE OIL                                                      2 TABLE SAPOON

COOKING OIL                                                 FOR FRY AS NEEDED IN FRYING

BOILED THE CHICKEN AND THAN SEPARATE  THE CHICKEN FROM CHICKEN WATER THAN CHOPED IT  THAN MIX ALL THE INGEREDIANTS GARAM MASALLA,ONION,GREEN CHILI,RED CHILI,MUSTARD POWDER ,SALT,CHICKEN AND MIX THEM WELL, NOW PLACE THIS MIXTURE IN FRIDGE AND AFTER ONE HOUR PICK IT OUT FROM FRIDGE AND MADE BALL OF THIS MIXTURE AND  POUR TILL IN A PLATE AND ROLL OVER THESE BALLS ON PLATE SO THAT TILL CAN ATTACHED WID THE BALLS NO PLACED THE BALLS AGAIN IN THE FRIDGE,NOW COOK THE CHICKEN WATER (YAKHNI IN SEPARATE PAN) AND THAN ADD SOME CORN FLOUR IN IT AND TOMATO KETCHUP WHEN THE GRAVY BECOME THICK, PICK IT OFF FROM THE FIRE , NOW PICK OUT THE BALL FROM THE FRIDGE AND DEEP FRY THEM ,AFTER FRYING THE BALLS  POUR THE GRAVY IN A BIG SERVING BOUL LIKE PLATE AND  ALSO PLACE THE BALLS IN THE GRAVY NOW THE DISH IS READY TO EAT.

QEEMA TIKKI QABAB

QEEMA TIKKI KABAB

MUTTON QEEMA                                                                           400 gram

MUTTON CHARBE                                                                         100 gram

ZEERA POWDER                                                                            1 tea sapoon

GARAM MASALLAH POWDER                                                       1 tea sapoon

KASHMIRI RED CHILI                                                                     2 table sapoon

CHAT MASALA                                                                               2 tea sapoon

LEMON                                                                                          2 tea sapoon

GINGER PASTE                                                                              1 table sapoon

GARLIC PASTE                                                                               1 table sapoon

HARA DHANIA                                                                              2 table sapoon

ONION                                                                                          2 chopped

GREEN CHILI                                                                                 4 chillis chopped

OIL                                                                                                 1 cup

SALT                                                                                               As per taste

FIRST MIXED ALL THE INGERIDENTS THAT ARE ABOVE MENTIONED  , NOW MADE 16 ROUND BALLS FROM THIS MIXTURE,NOW GRILLED THESE BALLS FOR 15 TO 20 MINUTES AND OILING THEM TIME TO TIME,AFTER IT BECOME READY APPLY LEMON GUICE AND MASAL ON IT AND THE DISH IS READY TO SERVE.

PUNJABI KATAKAT

PUFF PASTERIES

PUFF PASTERIES WITH CREAMY SAUCE

INGERIDIENTS

PUFF PASTERIES SHEETS                                                              2

GREEN ONION                                                                             3

EGG                                                                                             1

BUTTER                                                                                       3 TABLE SAPOON

MAIDA                                                                                         ¼

CHEASE CREAM                                                                           ¼

MILK                                                                                            1 CUP

MUSHROOMS                                                                             ½ CUP

MELTED BUTTER                                                                        FOR BRUSHING

POUR TWO SAPOON BUTTER IN THE FRYING PAN AND MELT IT ON FIRE, ADD GREEN ONION AFTER CUTTING IN LONG SLICES, SHAPED THE PUFF PASTERIES SHEETS IN SQUARE AND RECTANGULAR SHAPES ,CUT THE  EDGES WITH SHARP KNIFE  CUT THE LAYERS OF SHEETS IN TO 3.HEAT UP THE OVEN TO 200C,NOW APPLY THE EGG AFTER BEATING ON THE UPPER SURFACE OF  THE  PASTERIES WITH HELP OF A BRUSH  AND THAN BAKE FOR TEN MINUTES , AFTER TEN MINUTES BRING PASTERIES OUT OF OVEN WHEN IT BECOMES GOLDEN FROM UPPER SIDE ,NOW POUR REFINED FLOOR IN A PAN ADD MILK AND COOK IT FOR 1 MINUTE THAN MIX IT WITH A WOODEN SAPPON AND  CHEASE CREAM IT AND NOW COOK MORE FOR 2 MINUTES  NOW COVERED THIS MIXTURE WITH A FOIL PAPER,POUR  REMAINING ONE SAPOON BUTTER IN FRYING PAN, ADD MUSHROOMS AND ONION  AND COOK THEM NOW MIX MUSHROOMS AND ONION IN THE FIRST MIXTURE OF CREAM CHEASE, NOW APPLY THIS MIXTURE ON ONE PASTERY AND COVERD IT WITH ANOTHER PASTRY DO THE SAME PROCESS WITH REMAINING PASTERIES  APPLY MELTED BUTTER ON THE SURFACE OF THE EACH PASSTERY WITH THE HELP OF  A BRUSH ,NOW BAKED IN THE OVEN AGAIN, FOR FIVE MINUTES AT 200C

PRESENT IT WITH TOMATO CATCHUP

PRAWN SQUIRER

PRAWN SQUIRER

MEDIUM SIZE PRAWN                                     ½ KG

YOUGURT                                                        2 TABLE SAPOON

SALT                                                                 AS PER TASTE

RED CHILI POWDER                                         ½ TEA SAPOON

CHOPED RED CHLILLI                                      1 SAPOON

ZEERA                                                              1 TABLE SAPOON

FOOD COLOUR                                               ½ TEA SAPOON

GARLIC PASTE                                                 1 TABLE SAPOON

COOKING OIL                                                  HALF CUP

WASH THE PRAWN FIRST  AND NOW MIX ALL THE INGERIDIENTS  THAT ARE ABOVE MENTIONED ADD PRWANS IN THIS MIXTURE AND NOW MARINATE THIS MICTURE FOR 5 HOURS , AFTER THAN FRY THEM ,AND SERVE WITH WOODEN STICKS

POTATO AND FISH CROKETS

POTATO AND FISH CROCKETS

POTATO                                                2  BIG

FISH                                                      4 SLICED

EGG  KI  ZARDEE                                  1

GARLIC                                                 2 SLICE

REFINED FLOOR                                  1 CUP

BREAD CRUMP                                   ½ CUP

SALT                                                   AS PER UR TASTE

FRESH CREAM                                   2 TABLE SAPOON

BLACK PEPER POWDER                    ¼ TEA SAPOON

EGGS                                                  3

BUTTER                                             20 GRAMS

COOKING OIL                                  FOR DEEP FRYING

OLIVE OIL                                         1 TABLE SAPOON