Crispy Recipes

Tikka Booti (Bar-B-Que)

2010-12-29T07:10:00.000-08:00

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

2009-06-24T00:42:00.000-07:00

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

2008-12-25T04:28:00.000-08:00

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

2008-10-15T23:33:00.000-07:00

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

2008-10-15T23:16:00.000-07:00

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

In a large, resealable plastic bag, mix flour, salt, and pepper. Place cubed chicken in the bag, and shake to coat.
Melt butter in a medium skillet over medium heat, and saute the chicken until browned. Remove chicken from the skillet and set aside.
Stir shallot into the skillet, and saute until tender. Mix in vermouth, chicken broth, Dijon mustard, and stone ground mustard.
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

2008-10-15T23:07:00.000-07:00

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

2008-10-14T22:19:00.000-07:00

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

2008-10-14T04:58:00.000-07:00

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 [...]

Samosas

2008-09-01T05:49:00.000-07:00

Samosas

Ingredients: 1 cup white four

½ cup whole wheat flour Clarified butter (Ghee) for frying

1 Onion, finely chopped

1 Tablespoon ginger, very finely chopped

1 Cup ground meat 2 Tablespoon peas

1 Teaspoon freshly ground coriander powder

1 teaspoon freshly cumin

½ teaspoon Garam Masala

1 Tablespoon fresh Cilantro, chopped

1 large potato, boiled, peeled and mashed

2 teaspoon lemon juice

Salt to taste

Method: Sieve the flour with a pinch of salt. Work in 2 Tablespoon of the butter, then add enough water (about 3 Tablespoon) to make smooth dough. Knead for a few minutes, cover with a damp cloth and set aside. Fry the onions in 2 Tablespoon butter. Next, stir in the ginger, ground meat, peas, spices, and salt to taste. Fry for two minutes. Add the potato and lemon juice, and fry for a few minutes more. Cool this mixture. Meanwhile, knead the dough again, divide it into small balls, and roll each one out until it is quite thin. Cut the pieces in half and lay one part on top of the other. Presses lightly, then roll the pieces into very thin semicircles. Put a portion of the filling on one half of each pastry piece, moisten the edges with water, and fold the other half over. Press the edges together well with a fork, then deep-fry in butter until crisp and golden. Serve warm, with mint chutney or lemon pickle.

chicken Pillao

2008-05-20T23:07:00.001-07:00

This is an easy way to make rice more exciting. Typically, Pakistani Basmati rice would be the best, the aroma is unbeatable, but use whatever white rice is available. Wash chicken thoroughly under cold water tap. Place the meat, spice, salt, water, onion and ginger in a large heavy based sauce pan.Bring to boil and skim off any scum that rises to the top. Reduce the heat, cover and allow to boil gently for 10 minutes until the meat is tender.Meanwhile, put the rice in a sieve and wash it thoroughly under running cold tap until the water runs clear. Soak in plenty of water for 30 minutes. Drain in a sieve and let it stand for a minute or two.Strain the meat and the spices. Reserve the stock. Discard the spices by taking out the meat pieces from it. MASALAHeat the ghee or oil in the heavy base pan and add the onion, stir frequently.Fry to a pale golden color. Add the drained meat, ginger and garlic. Stirring frequently, fry this over medium heat for 5 to ten minutes until the meat turns a rich golden color.While the meat is cooking, measure the stock, it should be 3 1/2 cups. If it is less add more water to make it to required. Boil the stock and place the drain rice in it and parboil for 4 minutes. Carefully add the browned meat mixture into the rice and stir gently to mix all the ingredients. Cover with a tight fitting lid, reduce the heat and allow to cook for another 7 - 10 minutes until rice is tender.Fluff up the rice with a fork, then transfer it into to a heated serving dish.

Afghani Birayani (Rice )

2008-05-20T23:05:00.000-07:00

1. Wash meat thoroughly under cold water tap. Place the meat, cinnamon, cloves, salt, water, garlic and ginger in a large heavy based sauce pan. Bring to boil and skim off any scum that rises to the top. Reduce the heat, cover and allow to boil gently for 40 to 45 minutes until the meat is tender.
2. Meanwhile, put the rice in a sieve and wash it thoroughly under running cold tap until the water runs clear. Soak in plenty of water for 11\2 hours. Drain in a sieve and let it stand for a minute or two.

3. Fry the nuts, raisins and carrots separately in 2 tablespoons of oil in a small frying pan. keep aside.2. Heat oil in a large heavy based pan, add the onion and while stirring frequently fry for 3-5 minutes. Add cinnamon stick, cloves, green cardamoms, cumin, meat and 6 cups of stock, add water if necessary to make 6 cups. Bring to boil and add the rice to it. Carefully stir once. Cover and reduce the heat to medium and cook for 7-10 minutes. Gently stir the rice. (Do not stir to hard otherwise the rice will break.) Put a layer of carrot, raisins and pine nuts on the top of the rice. Cover with a tight fitting lid, reduce the heat to very low and allow to cook for another 7 - 10 minutes until rice is tender.Fluff up the rice with a fork, then transfer it into to a heated serving dish.

Pine Apple ice cream

2008-03-20T05:51:00.000-07:00

Ingredients : Serves 4

1 pineapple, halved lengthways
175 g/6 oz/0.75 cup granulated sugar
450 ml/0.75 pt/2 cups water1 egg white

Method :

Remove the core from the pineapple and scoop out the flesh, keeping the shells intact. Chill the shells in the fridge. Puree the pineapple flesh in a food processor or blender. Dissolve the sugar in the water in a saucepan, then bring to the boil and boil for 5 minutes to make a syrup. Leave to cool. Mix the pineapple pulp into the syrup, pour into a freezer container and freeze for 3 hours. Whisk the egg white until stiff, then whisk in the ice cream. Return to the freezer container and freeze until firm. Transfer to the fridge 10 minutes before serving to soften the ice cream, then scoop into the pineapple shells to serve.

Basil Chicken

2008-03-15T05:14:00.001-07:00

	Ingredients: 1/2 kg boned chicken breasts 4 cloves garlic, finely chopped 4 green onions, chopped 2 tbsp peanut or olive oil 4 tiny green or red peppers, finely chopped 3/4 cup finely chopped fresh basil leaves 2 tbsp fish sauce - Salt to taste Method Put chicken breasts in the freezer for about half an hour to make it firm but not frozen. Cut chicken into slivers. Heat oil in a wok and stir-fry garlic and green onions until tender but not brown. Add peppers and cook, stirring for a couple of minutes more. Add chicken and salt, and sauté until cooked thoroughly. Stir in basil and fish sauce and mix carefully.