YUMMY RECIPES

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BY FOZIA MAKBA (26/1/2008)

SOOJI KI TIKYA !
Soji 1 cup
coconut one cup
oil or ghee 1/2 cup
milk powder 1 cup
sugar 1 cup
nuts of your choice 1/2 cup
evaporated milk 1 cup
Put the first 6 ingredients in a pan and fry till golden add evaporated milk stir till mixed well and the mixture starts leaving the side of the pan. pour in a dish level and cut in diamonds. Enjoy!

BY ALIYA ABDULMUNIM SIRKHOT(24/1/2008)

SOOJI KI TIKYA !
1 KILO SOOJI
3 CUPS SUGAR
1 1\2 CUPS WATER
1\3 CUP COCONUT
1 1\2 CUP GHEE OR BUTTER
FEW SEEDS OF CRUSHED ILAICHI
CRUSHED PISTACHIOS TO GARNISH
METHOD :
HEAT GHEE OR BUTTER . ADD ILAICHI AND SOOJI. FRY AT A LOW HEAT UNTIL THE SOOJI IS LIGHT BROWN IN COLOR. TAKE THE PAN OFF THE HEAT. IN ANOTHER PAN MAKE THE SUGAR SYRUP WITH WATER. WHEN THE SYRUP IS THICK ADD THE SYRUP INTO THE SOOJI AND STIR VIGOROUSLY. ADD THE COCONUT AND IMMEDIATELY SPREAD THE MIXTURE ON A GREASED TRAY.SPRINKLE CRUSHED PISTACHIOS ON TOP. CUT INTO DIAMOND SHAPES. SERVE.
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CHINESE CHICKEN KOFTA!
I KILO MINCED CHICKEN
1 ONION
3 EGGS
1 TABLESP. CRUSHED GINGER
2 TABLESP. SOY SAUCE
3 TABLESP. CORNFLOUR
1 TEASP. SALT
I TEASP. BLACK PEPPER
METHOD:
CHOP THE ONION IN A FOOD PROCESSOR. ADD THE ONION AND THE REST OF THE INGRDIENTS IN MINCED CHIKEN .MAKE ROUND BALLS AND DEEP FRY THEM IN OIL ON MEDIUM HEAT. SERVE WITH KETCHUP.
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CHICKEN GHOULASH!
I KILO CHICKEN
SALT
I TEASP. RED PEPPER
1 TEASP CRUSHED GARLIC
1 TEASP. CRUSHED GINGER
1\2 CUP YOGHURT
1 TEASP. GROUND CUMIN
1\2 TEASP. GARAM MASALA POWDER
4 TEASP VINEGAR
2 TEASP. SOY SAUCE
1\2 TEASP. BALCK PEPPER
4 TEASP LEMON JUICE
1\4 TAESP. RED FOOD COLORING
5 TEASP. OIL
METHOD:
MAKE CUTS IN THE CHICKEN WITH A SHARP KNIFE. MARINATE IT WITH THE ABOVE INGREDIENTS FOR 4-5 HOURS OR OVERNIGHT. HEAT OIL IN A WOK. ADD THE MARINATED CHICKEN PIECES AND COOK ON MEDIUM HEAT UNTIL THE CHICKEN IS DONE AND THE SAUCE IS THICK. SERVE WITH NAANS.
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CHICKEN SEEKH KEBAB
1 KILO MINCE CHICKEN (OR MUTTON OR BEEF)
SALT ACCORDING TO TASTE
6 GREEN PEPPERS
2 MEDIUM SIZED ONIONS
HALF BUNCH GREEN CORRIANDER
2 TEASP. MINCED GINGER
2 TEASP. MINCED GARLIC
1 TEASP. GARAM MASALA POWDER
2 TABLE SPOON CORNFLOUR
1\2 TEASP. CRUSHED RED PEPPERS
OIL AS NEEDED.
METHOD:
FIRST CHOP THE ONIONS,GREEN PEPPER & GREEN CORRIANDER IN A FOOD PROCESSOR. ADD ALL THIS INTO MINCED MEAT. ADD SALT,RED CRUSHED PEPPERS,GINGER,GARLIC,GARAM MASALA,CORNFLOUR AND SALT . MARINATE FOR 2-3 HOURS. MAKE LONG SEEKH KEBAB SHAPES. COVER A BAKING TRAY WITH FOIL. BRUSH IT WITH OIL AND BROIL THE SEEKH KEBAB ON LOW OR BAKE THEM IN 350 DEGREE IN THE OVEN FOR 30-45 MINUTES UNTIL BROWN.
VARIATION:
1.CHICKEN FAJITA:
SERVE THESE ON PITA NAAN WITH LETTUCE,ONION,CAPSICUM AND TOMATOES WITH SALAD DRESSING AND TOMATO KETCHUP.
2.SEEKH KEBAB IN TOMATO SAUCE:
FRY ONE ONION.ADD 2 TOMATOES ,1\4 TEASP. GARLIC,1\4 TEASP GINGER,SALT,1\4 TEASP RED PEPPER,1\4 TEASP.GARAM MASALA AND 1\2 TEASP CRUSHED CUMIN. ADD THE SEEKH KEBAB AND SIMMER AT A LOW HEAT WITH A LITTLE WATER FOR 15 MINUTES.SERVE WITH TANDOORI NAAN.
3.SEEKH KEBAB WITH VEGETABLES:
MAKE SEEKH KEBAB WITH TOMATO SAUCE AS ABOVE.ADD FROZEN OR FRESH VEGETABLES SUCH AS SLICED GREEN AND RED BELL PEPPER,SMALL BABY POTATOES,SMALL ONIONS,GREEN PEAS IN THE POD ETC.WILL GIVE IT COLOR AND TEXTURE.
P.S. I FREEZE THE SEEKH KEBAB AND USE THEM WHENEVER I AM IN A HURRY FOR A QUICK DELICIOUS RECIPE.

BY ALIYA ABDULMUNIM (21/1/2008)

TURKISH SOUP
1 POUND MEAT (MUTTON,CHICKEN OR BEEF) WITH BONES
1\2 CUP CRACKED WHEAT
1 CUP RICE
1\2 CUP MASOOR LENTILS
1\2 CUP MOONG LENTILS
1 BELL PEPPER (CUBED)
2 CARROTS (CUBED)
2 ONIONS (CUBED)
1 TEASP. CRUSHED GARLIC
1 TEASP. CRUSHED GINGER
SALT TO TASTE

METHOD:
1. BOIL THE CRACKED WHEAT IN PRESSURE COOKER.
2.FRY THE MEAT IN OIL ,GINGER AND GARLIC FOR 5 MINUTES IN A BIG POT.
3.ADD THE LENTILS AND RICE AND FRY FOR 5 MINUTES.
4.ADD THE VEGETABLES AND FRY FOR 2 MINUTES.
5. ADD THE BOILED CRACKED WHEAT WITH 8-10 CUPS OF WATER.
6.LOWER THE HEAT AND COOK ON A LOW HEAT FOR 3-6 HOURS WHILE STIRRING THE SOUP IN INTERVALS.
7.SERVE WITH SMALL BUNS OR ROLLS.

P.S.FOR A QUICK RECIPE COOK THE SOUP IN A PRESSURE COOKER.THIS SOUP WILL HAVE A VERY SOOTHING EFFECT ON YOU, ESPECIALLY IN WINTER.

BY ALIYA ABDULMUNIM (11/12/2007)

CRUNCHY JUMBLES.
1\2 CUP BUTTER OR MARGARINE
1 CUP SUGAR
1 EGG
1 TEASP.VANILLA EXTRACT
1 1\4 CUP PL.FLOUR
1\2 TEASP. BAKING SODA
PINCH OF SALT
2 CUPS RICE KRISPIES CEREAL

1 CUP CHOCOLATE CHIPS
1.PREHEAT OVEN 350 DEGREES.LIGHTLY GREASE TWO COOKIE SHEETS.
2. CREAM THE BUTTER AND SUGAR WITH ELECTRIC MIXER UNTIL LIGHT AND FLUFFY.BEAT IN EGG AND VANILLA.SIFT OVER THE FLOUR,BAKING SODA AND SALT AND FOLD IN.
3. ADD THE CEREAL AND CHOCOLATE CHI[PS.STIR TO MIX THOROUGHLY.
4. DROP SPOONFULS OF DOUGH 1-2 INCHES APART.BAKE FOR 10-12 MINUTES UNTIL GOLDEN.
-----------------------------------------------------------------------------
SNICKERDOODLES
1\2 CUP BUTTER
1 1\2 CUPS SUGAR
1 TEASP. VANILLA EXTRACT
2 EGGS
1\4 CUP MILK
3 1\2 CUPS FLOUR
1 TEASP. BAKING SODA
1\2 CUP CHOPPED WALNUTS
FOR THE COATING
5 TABLESP. SUGAR
2 TABLESP. GROUND CINNAMON

1.BEAT THE BUTTER WITH AN ELECTRIC MIXTURE UNTIL LIGHT AND CREAMY.ADD THE SUGAR AND VANLILLA AND CONTINUE UNTIL FLUFFY.BEAT IN THE EGGS AND THE MILK.
2.SIFT THE FLOUR AND BAKING SODA OVER THE BUTTER MIXTURE AND STIR TO BLEND.STIR IN THE NUTS.REFRIGERATE FOR 15 MINUTES.PREHAET THE OVEN TO 375 DEGREES.GREASE TWO BAKING SHEETS.
3.TO MAKE THE COATING ,MIX THE SUGAR AND CINNAMON.ROLL TABLESP. OF THE DOUGH INTO WALNUT-SIZE BALL.ROLL THE BALLS IN THE SUGAR MIXTURE.YOU MAY NEED TO WORK IN BATCHES.
4.PLACE THE BALLS 2 INCHES APART ON THE PREPARED BAKING SHEETS AND FLATTEN SLIGHTLY.BAKE FOR ABOUT 10 MINUTES,UNTIL GOLDEN.
-----------------------------------------------------------------------------
P.S.THESE COOKIES HAVE BEEN BAKED AND TESTED IN MY KITCHEN A NUMBER OF TIMES.
------------------------------

ZUCCHINI BREAD

3 CUPS MAIDA
1 1\ 2 CUPS SUGAR
1 CUP WALNUTS
4 1 \ 2 TEASP. BAKING POWDER
1\4 TEASP. SALT
4 EGGS
2\3 CUP OIL
2 CUPS GRATED ZUCCHINI
2 TEASP. GRATED LEMON PEEL OR ORANGE PEEL

1.PRE-HEAT OVEN TO 350 DEGREES.GREASE TWO LOAF PANS.IN LARGE BOWL WITH FORK MIX FLOUR,SUGAR,WALNUTS ,BAKING POWDER AND SALT.
2. IN MEDIUM BOWL WITH FORK,BEAT EGGS SLIGHTLY,STIR IN OIL,ZUCCHINI AND LEMON PEEL.
3.STIR LIQUID MIXTURE INTO FLOUR MIXTURE JUST UNTIL FLOUR IS MOISTENED,SPREAD EVENLY IN PANS.
4.BAKE BREAD 1 HOUR OR UNTIL DONE.SERVE WARM OR COLD.CAN ALSO BE FROZEN.

BY ALIYA ABDULMUNIM (28/11/2007)

8-in-One Cookies

Basic Dough
4 sticks of butter (2 cups)
1 cup of light brown sugar
½ cup granulated sugar
2 lg. Eggs
2 tsp. Vanilla extract
4 ½ cups all-purpose flour

Beat all except flour until fluffy
Gradually beat in flour
Take ½ of the dough out to make chocolate dough by adding ¼ cup cocoa and ½ tsp. Vanilla.

Divy the dough into 4 parts each and add the following to them:

CHOCOLATE DOUGH divided into four parts makes:
Chocolate chunk
Hugs and kisses
Chocolate-marshamll ow thumb-prints
Chocolate-vanilla spirals

VANILLA DOUGH divided into four parts makes:
Oatmeal/peanut butter cookies
Jam Thumb-prints
Apricot-pecan cookies
Chocolate-vanilla spirals

Oatmeal-peanut butter
1 part Vanilla dough
½ cup oats
¼ cup raisins
¼ cup creamy peanut butter

Jam Thumb Prints
1 portion vanilla dough
32 almond slices
1/3 cup apricot or raspberry jam

Roll Dough into 8 inch log
Slice into 16 pieces
Roll pieces into balls
Thumb-print balls
Put a small dab of jam and an almond in the “print”
Bake 10-12 minutes at 350 degrees

Apricot-Pecan
1 portion vanilla dough
¼ tsp. Ground cardamom
8 small dried apricots, diced
¼ cup chopped pecans

Mix cardamom and apricots into the dough
Roll and slice as in the jam prints
Put balls on greased cookie sheet
Bake 12-14 minutes

Chocolate Chunk
1 portion chocolate dough
¼ cup vanilla chips
¼ cup sliced almonds

Mix and bake as in recipes above 10-12 minutes in flattened balls.

Hugs and Kisses
1 portion chocolate dough

Roll as in jam thumb-prints.
Instead of jam put a “hugs and kisses” Hershey’s Kiss (The white and black ones) in the middle before baking 10 minutes at 350 degrees.

Chocolate Marshamallow Thumb Prints
1 portion chocolate dough
small jar of marshamallow topping or small marshmallows

Roll Dough into 8 inch log
Slice into 16 pieces
Roll pieces into balls
Thumb-print balls
Put a small dab of marshmallow sauce or 2 small marshmallows in the print
Bake 10-12 minutes at 350 degrees

Chocolate-Vanilla Spirals
1 portion vanilla dough
1 portion chocolate dough

Roll out both doughs to approximately the same rectangular size.
Put the rectangles on top of each other and roll as if making cinnamon rolls
Slice into circlesBake on a tray for 10-12 minutes at 350

BY SANA ZULFIQUAR (11/12/2006)

kokani chinese cocktail fry rice
serves 3 to 4
ingrediants:
2 big cups long rice (half kg) soaked for 15 mins in water,
12 to 14 prawns (boiled in 1/4 cup water, 1/4 tea spoon ginger garlic paste and salt),
150 grams chicken (boiled as above and shredded boneless),
150 gms goat minced meat (mixed with 1/2 beaten egg, salt, 1/4 tespoon ginger garlic paste,1 teaspoon besan , red pepper powder to taste,kokani garam masala powder (1/4 teaspoon) and marinated in fridge for 2 to 3 hrs can be marinated overnight, then deep fry in oil on medium flame till dark golden brown , remove and strain on paper ,
eggs 2
ginger garlic 1 inch and 4 cloves respectively finely chopped
green chilies 2 to 3 chopped,
turmeric 1/4 teaspoon,
soya sauce 1 table spoon,
red chili sauce 1 tablespoon,
aji na moto (halal) 1/2 teaspoon ,
vinegar 1 tablespoon ,
green spring onion 1 juri (6 to 7) chopped finely,
salt to taste ,
oil 2 1/2 tablespoon (sunflower or soyabean or corn oil)
METHOD:
BOIL RICE WITH 1 TEASPOON SALT TILL ALMOST DONE AND STRAIN IN A STRAINER AND KEEP ASIDE, TAKE A CHINESE KADAI, HEAT OIL add ginger garlic , minimize the burner , add beaten eggs with salt increase the flame and mix until cooked and fried properly, ADD CHOPPED GREEN CHILIES , TURMERIC, 1/2 TEASPOON SALT , MEAT BALLS ,CHICKEN, PRAWNS, AMD WHITE PART OF SPRING ONION, ADD THE SAUCES AND RICE AND MIX WELL, ADD VINEGAR AND AJI NA MOTO, AND MIX WELL FOR 3 TO 4 MINS ON MEDIUM FLAME, FINALLY ADD GREEN PART OF SPRING ONIONs AND MIX AND PUT OFF THE BURNER.
SERVE HOT WITH CHINESE SAUCES AND VINEGAR+CHILLIES.
can modify ingrediants depending on taste.

BY ALIYA TUNGEKAR (13/8/2006)

SINAGAPORE SPAGHETTI RICE
CHICKEN CUBES:
BONELESS CHICKEN 1\2 KILO
I EGG
CORN FLOUR 1 TB SP.
FLOUR 1 TB.SP
BAKING POWDER 1\4 TSP.
SALT TO TASTE
PEPPER 1\2 TSP

SAUCE:
1\2 CUP FRESH CREAM
1\2 CUP MAYONNAISE
4 TBSP KETCHUP
CRUSHED RED PEPPER 1 TSP
SALT TO TASTE.
MIX ALL THESE SAUCE INGREDIENTS

1\2 KILO BOILED RICE
I CUP BOILED SPAGHETTI

VEGETABLES:
2 CUBED CAPSICUMS
1 CUBED ONION
1 CUBED CARROT.

GINGER-GARLIC TOPPING:
2-3 CRUSHED GARLIC
I TB SP. GINGER PASTE
4-6 HARI-MIRCH SLICED

FIRST MARINATE THE CHICKEN WITH THE CHICKEN CUBE MIXTURE.THEN FRY THE CHICKEN CUBES IN HOT OIL.
MIX ALL THE SAUCE INGREDIENTS.
BOIL RICE.
BOIL SPAGHETTI.
FRY ALL THE VEGETABLES WITH A LITTLE OIL AND CHINESE SALT.
HEAT A LITTLE OIL AND FRY THE GINGER-GARLIC TOPPING.
IN A SERVING DISH FIRST SPREAD RICE,THEN THE SAUCE,THEN CHICKEN,THEN VEGETABLES,THEN SPAGHETTI AND TOP WITH THE GINGER-GARLIC TOPPING.
P.S. I KEEP EVERYTHING SEPERATE AND EVERYBODY MIXES THEIR OWN DISH ACCORDING TO TASTE.
I ATE THIS DISH AT NIMRAH'S CHAUTHI AND THEN FOUND THIS RECIPE IN KITCHEN MAGAZINE(URDU-MARCH 2006).HAVE A DELICIOUS TIME EATING THIS UNIQUE FOOD.
----------------
CALZONE

PIZZA DOUGH OF YOUR CHOICE
MOZARELLA CHEESE
CHEDDAR CHEESE
COMBINATION OF STIR-FRIED VEGETABLES( CABBAGE,CARROTS ,CAPSICUM & SHREDDED CHICKEN)
Roll the pizza dough into a rectangle.Spread oil on the dough.Spread the vegetables and cheese in the middle.Cover from one side,then the other.Then turn the sides like you do in an eggroll.pinch the seams.Slip the calzone on a baking tray.brush with egg and make slits with a knife on top of the dough.Bake in the center of a pre-heated oven 350 F for 30 minutes or until done.Serve warm.
----------------
CINNAMOM BUNS

1 CUP SUGAR
1 TEASP. SALT
1 CUP BUTTER OR MARGARINE
3 PACKAGES ACTIVE DRY YEAST
2 EGGS
8 TO 9 CUPS FLOUR
2 CUPS MILK

1. in large bowl combine sugar,salt,yeast and 2 cups flour.slowly heat milk and butter in a pan.gradually beat liquid into dry ingredients with a mixer.
2.beat in eggs and 2 cups flour.
3.with spoon ,stir in enough flour to make asoft dough.(4 1\4 cups).
4.Knead into a soft ball on a floured surface.(10 min.).
5.Cover,let rise in a greased bowl,about 1 hr.
6.Punch dough and divide into two parts.Cover,rest 15 min.

Cinnamon Buns:
half dough
1 tsp ground cinnamon
half cup packed light brown sugar
1\4 cup butter or margarine
1\2 cup peacns
1\2 cup raisins (optional)

1.Grease 13" by 9" baking pan.Combine brown sugar,peacans,raisins and cinnamon.Roll dough into 18" by 12" rectangle.brush with melted butter,sprinkle with sugar mixture.
2.Roll dough jelly-roll fashion.pinch seam to seal.With roll seam side down,cut dough crosswise into 15 slices,place in pan ,cut side down.Cover,let rise in warm place until doubled,about 40 min.
3.Pre-heat oven 400 F .Bake 25 min.Spread with glaze.

SUGAR-GLAZE:In small bowl,stir 2 cups icing sugar,1\2 tsp vanilla extract and about 3TBsp. water until smooth.
Do the same with the other half.
TAKEN FROM THE GOOD HOUSEKEEPING COOKBOOK.

Malwani Fish Curry

Amina Nawaz Haindaday

Ingredients
Cummin seed 1 tsp
Corriander seeds 2 tsp
Dry red chillies 4 – 5
Turmeric powder A pinch
Boneless fish 500 gm
Salt as per taste
Onions 2 medium size
Grated coconut 3-4 cups
Whole pepper 6-8
Tomatoes 1 medium
Oil 3 tbsp
Tamarind pulp 1 tbsp

Method
Lightly roast cumin seeds and coriander seeds. Grind oil into a powder with dry red chillies and tumeric powder (alternatively, you can even use the fish masala sent by us, homemade one). Cut the boneless fish into 1” size cubes, apply salt, grounded masala. Peel onions and chop one onion and grind the other with grated coconut and pepper. Make a paste.
Kindly chop tomatoes and keep them aside.
Heat oil in a pan and add chopped onion and sauté till pink. Add tomatoe. Cook till oil leaves the side. Add coconut masala paste and cook on high flame. Add two cups of water and bring to a boil. Add fish pieces and cook on medium flame for 5-6 mins.
Add tamarind. Dissolve in quarter cup of water and cook for 5 mins. Serve hot with steamed rice.

MAZEYDAR RECIPES, YUMMY

BY YASMEEN TUNGEKAR

PALAK PANEER

Paneer 200 gm
Palak 1 bundle
.Ginger 1tsp grinded
zeera whole
1 tsp salt
green chilly few
tomatoe 1 big

Boil palak in little water n grinde.Grinde ginger green chilly zeera n tomatoes.Heat oil approximately 3 tblsp add the grinded masalapaste then add palak paste n before putting paneer u should put the paneer pieces in warm water for some time say 15 mnts or so later drain the water n add the palak mixture stir lightly add lttle water n close the lid of the cooker n take only 1 whistle n the dish is ready to eat.

Why we soak paner in warm water 4 sometime cz it stays as it is n does not break after cooking you should not fry.

CHOC PEANUT FUDGE

Sugar 750gms
cocoa 1 cup
milk 1 n half cup

Method . Mix together sugar cocoa n milk n cook till sugar melts,close the flame n remove the mixture from the stove add 1|4 cup peanut butter 1 tsp vanilla essence n a pinch of saltadd 1 cup broken walnuts stir the mixture graduall after adding walnuts.Greased the tray n add the mixture in it n put in the fridge for 1 to 1 n a half hour to set.After it is set cut in squares or in diamond shape as u wish.

SPINACH PULAO

ginger 1 tsp----------------method--Heat oil add zeera whole saute add palak 1 bundle--------------------------salt -----------------------ginger n white part of onions saute add rice rice---1 n a half cup-----------------zeera--------------------------n water when boilspring onion green part spring onion 5 sprigs-----------------------------------n palak leaves chopped give on dum till done. This rice is very healty 4 kids n when u r sick

BY FOZIA ZUBAIR MAKBA

PANI PURI

1 CUP AATA ENOUGH WATER TO MAKE NOT VERY STIFF AND NOT VERY SOFT DOUGH THE MAIN TRICK IS NOT TO ADD ANY SALT AND TO ROLL EACH SMALL PURI SEPARATELY. YOU HAVE TO FRY THEM WHILE YOU ARE ROLLING THEM. YOU CANNOT ROLL OUT MANY AND THEN FRY THEM BECAUSE THEN THEY WON'T RISE. FRY THEM IN HOT OIL ON MEDIUM FIRE LIKE YOU FRY PAKORAS.

A SURE RECEPIE FOR SOFT CHOLAY IS TO SOAK THE CHICK PEAS OVERNIGHT IN TAP WATER AND WITHOUT ADDING SODA. IN THE MORNING WASH THE CHICK PEAS AND NOW ADD BAKING SODA. COOK IN A COOKER FOR ABOUT 20 MINUTES.

FOR THE WATER TAKE THINNED TAMARIND WATER AND ADD YOUR FAVOURITE CHAT MASALA AND IF YOU WANT A LITTLE SUGAR.

DUM KI MURGI

1 CHICKEN CUT SMALL PEICES
250 GMS YOUGHART
SALT TO TASTE
GINGER GARLIC PASTE 2 TSP
MUSTURD SEEDS(RAI) 1TBSP POWDERED
OILTO YOUR LIKING

1-MIX EVERYTHING WITH THE CHICKEN. WASH THE CHICKEN FIRST HA! HA!
2-COOK THE CHICKEN ON MEDIUM FIRE UNTIL DONE AND THEN BHUNO.
3-WHEN THE CHICKEN IS READY GIVE IT COAL SMOKE LIKE I WROTE IN MY LAST RECEPIE.
4- LOOKS LIKE A VERY BLAND RECEPIE BUT TRY IT YOU WILL FIND IT REALLY DELICIOUS I BET.

VERMICELI PEICES

I PACKET VERMICELI(SEWAIYAN)
1 CAN CONDENSED MILK
CARDAMOM 8-10
BUTTER 2 TBSP
CHOPPED DRY FRUITS OF YOUR CHOICE

1- FRY THE CARDAMOM IN BUTTER ADD CHOPPED DRY FRUIT, VERMICELI CRUSHED) AND FRY UNTIL GOLDEN.
2- SWITCH OFF THE FIRE AND ADD THE CONDENSED MILK.
3- SPREAD OUT IN A TRAY AND COOL IN THE FRIDGE.
4- CUT PEICES AND SERVE.

SEMOLINA SQUARES

1 CUP SUGAR
1 CUP POWDER MILK
1 CUP MIXED DRY NUTS CHOPPED
1 CUP COCONUT DESSICATED
1 TBS BUTTER
1 1/4 CUP MILK

METHOD:
1- IN A NONSTICK PAN MELT THE BUTTER AND BROWN THE CHOPPED NUTS, MILK POWDER AND COCONUT UNTIL BROWN.
2- ADD THE SUGAR AND MILK AND COOK UNTIL THE MIXTURE STARTS LEAVING THE SIDES OF THE PAN.
3- REMOVE INTO A PYREX TRAY CUT INTO SQUARES AND DECORATE EACH SQUARE WITH HALF AN ALMOND. CAN BE EATEN EITHER HOT OR COLD.

DHU-WAN GOSHT

1 KG MEAT DEBONED
1/2 KG ONIONS
2 TS EACH OF GARLIC AND GINGER
2TS CORRIENDER PWD
1 1/2 TS SALT
1 TS RED CHILLI PWD
1/4 CUP OIL OR GHEE
A BUNCH OF PUDINA LEAVES CHOPPED
1 CUP YOUGHART

METHOD:
1- CHOP HALF THE ONINS INTO A FINE PASTE. MIX THE ONION PASTE, GARLIC, GINGER SALT CORRIENDER PWD AND CHILLI PWD TO THE MEAT AND COOK UNTIL TENDER. DRY ALL WATER.
2- ADD THE OIL AND BHUNO.
3- BURN A PEICE OF COAL RED HOT ON THE FIRE AND IN THE MEANTIME CUT THE REST OF THE ONIONS AND MIX WITH THE PUDINA LEAVES.
4- SPREAD HALF THE YOUGHART ON THE MEAT THEN HALF THE ONIONS ON THE YOUGHART REPEAT THE PROCEDURE.
5- PUT A PEICE OF BREAD IN THE MIDDLE AND KEEP THE PEICE OF BURNING COAL ON IT POUR A SPOON OF OIL ON THE COAL AND CLOSE THE LID TIGHTLY FOR 15 MINUTES SERVE HOT.

BY FOZIA ZUBAIR MAKBA

IF YOU TRY ANY OF MY RECIPES AND LIKED THEM
THAN PLEASE INFORM BY CLICKING ON THE IMAGE

THANKYOU.