Tikka Booti (Bar-B-Que)

Ingredients Tikka Booti recipes

1/2 Kg cubes of beef
2 tbs. eaw papaya(papeeta) grinded
1/2 tbls. salt (as per  taste)
1/2 tbls.ginger(adrak) paste
1 tbls. chopped green chilies

1/2 tbls. garlic(lehson) paste
2 tbls. yogurt (dahee)
1 tbls. chili (lal mirch) powder

Cooking Directions Tikka Booti recipes
keep all spices. together all the
yogurt & papaya.
& coat the beef cubes & marinate for 5-6hours
preferably over night grill/barbeque over charcoal.
serve with mint(Podina)chatni, yogert & onion rings.
& Tandori naan (Bread)
serving:2 to3 persons.

Chicken Karrahi Recipes

Name: Chicken Karrahi
Traditional: India Pakistani food Recipe
Recipe
Add Garlic, Ginger and salt with chicken and cook on low heat
Till the water dry. And chicken is half cooked
Add oil, tomato (remove the skin of tomatoes), green chili and onion.
Cover and continue cooking.
When the water dries and chicken is tender add the Black peppercorn,
Stir and remove from heat. Serve with boiled rice.

Ingredients
½ Kg. chicken
3-4 tomatoes –chopped ( optional)
1 onion chopped
3-4 whole green chilies
¼ tsp crushed black pepper (Kali Mirrch)
½ tsp. salt (according to taste)
3 tbs. oil
1 tsp garlic (Lesan) paste
½ tsp. ginger (Adrrak) paste

Paneer Tandoori Tikka

Time: 30 to 60 minutes
Pakistani Ingridients 1 Large block of Paneer1 onion1 Capsicum1 TomatoFew MushroomsFinely chopped Coriander leaves
To Marinade:1/2 cup Curd (plain yogurt)1 tsp Garlic paste1 tsp Ginger Paste2 tsp Tandoori powder1 tsp cumin (zeera) powder2 Chaat powderSalt to tasteRed chili Powder to taste
Preparation
1) Cut Paneer into long 1/2" thick cubes.

2) Cut all vegetables into cubes.

3) Mix all ingredients for marinade and keep aside.

4) Add the left marinade to the vegetables.

5) Brush the marinade to the paneer and refrigerate it for 3 hours.

6) Heat oil in a kadhai and fry marinated paneer till fully done. Also fry other vegetables.

7) In a plate arrange fried vegetables and then paneer.

8) Garnish with coriander and lemon slices Serve tandoori paneer tikka hot with hari chutney.

Stuffed Egg Plants

Ingredients :

· 4 firm eggplants
· 2 large onions, chopped
· 2 cloves garlic, minced
· 1 tbsp. chopped parsley
· 2 tbsp. ground pork
· 6 tomatoes, chopped
· salt and pepper
· 1/2 tbsp. sugar
· 4 whole tomatoes
· 2 tbsp. olive oil

Cooking Procedures :

1. Preheat oven to 325°F. Prepare a baking dish. Set aside.
2. Halve the eggplants and remove the ends. Scoop out the centers from the eggplants and sprinkle the shells with salt.
3. Let the shells stand for a few minutes. Wash the shells with cold water and wipe dry.
4. Sauté the eggplant shells in frying pan until just soft. Remove from pan and set aside. Keep warm.
5. In the same pan, sauté the onions until soft and translucent. Add the garlic, parsley, meat, and chopped tomatoes. Cook, and stirring constantly for 5 minutes.
6. Remove from heat and cool the mixture.
7. Fill the eggplant shells with the mixture and place them in a baking dish.
8. Slice halves the whole tomatoes and place on top of the filled shells. Sprinkle with salt, pepper and sugar, and drizzle an olive oil over the eggplants.
9. Add a bit of water to the baking dish. Place on the center rack of the oven. Bake for an hour or until done. Allow to cool and serve.

Chicken Mustard Sauce

INGREDIENTS

• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 skinless, boneless chicken breast halves, cubed
• 1/2 cup butter
• 1 shallot, chopped
• 1/2 cup dry vermouth
• 1/2 cup chicken broth
• 2 tablespoons Dijon mustard
• 2 tablespoons stone ground mustard
• 1/4 cup heavy cream
• 1 teaspoon chopped fresh parsley
• 1 lemon, juice and pulp

Preparation

1. In a large, resealable plastic bag, mix flour, salt, and pepper. Place cubed chicken in the bag, and shake to coat.
2. Melt butter in a medium skillet over medium heat, and saute the chicken until browned. Remove chicken from the skillet and set aside.
3. Stir shallot into the skillet, and saute until tender. Mix in vermouth, chicken broth, Dijon mustard, and stone ground mustard.
4. Return chicken to the skillet, and blend in the heavy cream. Cover, reduce heat, and simmer about 15 minutes, until the vermouth mixture has thickened. Mix in parsley, lemon juice, and lemon pulp just before serving.

Cheese Cake

INGREDIENTS (Nutrition)

* 12 pieces NESTLE® TOLL HOUSE® Refrigerated Chocolate Chip Cookie Bar Dough
* 1 (8 ounce) package cream cheese
* 1/2 cup NESTLE® CARNATION® Sweetened Condensed Milk
* 1 large egg
* 1 teaspoon vanilla extract
* 1 (21 ounce) can cherry pie filling

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DIRECTIONS

1. PREHEAT oven to 325 degrees F. Paper-line 12 muffin cups.
2. PLACE one piece of cookie dough in each muffin cup.
3. BAKE for 10 to 12 minutes or until cookie has spread to edge of cup.
4. BEAT cream cheese, sweetened condensed milk, egg and vanilla extract in medium bowl until smooth. Pour about 3 tablespoons cream cheese mixture over each cookie in cup.
5. BAKE for additional 15 to 18 minutes or until set. Cool completely in pan on wire rack. Top with pie filling. Refrigerate for 1 hour

PASTA - AMERICAN

AMERICAN PASTA CARBONARA
8 ounces dry spinach fettuccine
2 tablespoons olive oil
2 ounces finely-chopped bacon
1 garlic clove, minced
2 large eggs, lightly beaten
1/2 cup grated sharp white cheddar cheese
salt, to taste
freshly-ground black pepper, to taste

Bring a large pot of salted water to a boil, add pasta and cook for 8-10 minutes or until almost
done. Meanwhile, heat olive oil in skillet. Add bacon and saut? for about 5 minutes or until it has
rendered its fat and bits are crisp. Add garlic and saut? for few seconds. Remove skillet from
over the heat, and set aside until pasta is done. Whisk eggs and cheese together and season to
taste with salt and pepper. When pasta is done, drain well and return to pot, off heat. Thoroughly
combine with bacon, garlic and oil. Stirring pasta continuously with a long wooden pasta fork,
slowly pour in the egg mixture. Continue to stir, over low heat, until the eggs thicken into a
sauce. Remove from the heat immediately or eggs will curdle.

STEAMED RYE AND MAPLE BROWN BREAD

STEAMED RYE
AND MAPLE BROWN BREAD
MAKES ONE HB (500-GJ LOAF

Butter for greasing
½ cup (2½ oz/75 g) medium-grind yellow cornmeal, preferably
stone-ground, or semolina flour
½ cup (2½ oz/75 g) whole-wheat (whole meal) flour or graham flour
½ cup (2 oz/60 g) medium-grind rye flour
1 teaspoon baking soda (bicarbonate of soda)
½ teaspoon salt
¼ [...]