Chapli Kabab recipe

Chapli Kabab recipe:
Here is how to cook chapli kabab, a very simple Pakistani recipe

Chapli Kabab

Ingredients:

Beef or lamb mince 1/2 kg
Gram or Corn flour 4 tbsp
Coriander seeds 2 tbsp (crushed)
Pomegranate seeds (anardana) 2 tbsp
Red pepper 3 tsp (crushed)
Fresh ginger paste 1 tbsp
2 eggs omelette
Salt to taste
Black pepper crushed 2 tsp
Tomatoes 6 (medium sized, chopped)
Onion 2 (finely chopped)
Green chilies 5 (hand chopped)
Egg 2
Oil for frying

Method:

• Beat two eggs, add little salt and red pepper and make omelette in a pan.
• In a mixing bowl add all the above ingredients (excepts oil which is for frying).
• Also add the omelette and mix so that omelette in broken into small pieces and mixed with all the ingredients.
• Let the mixture set in a refrigerator for 2 - 3 hours.
• Make flat medium sized patties out of it.
• Fry the patties and enjoy!
• Serve with green chatni and naan.

Lahori Murgh Cholay recipe

Famous Lahori Murgh Cholay recipe
Murgh chanay is a very famous Lahori dish, you can try it using the below recipe:

Ingredients:

Murgh Cholay

• Chicken pieces 12 (medium pieces of one chicken)
• Chickpeas  1 cup (soaked over night in water)
• Oil 1 cup
• Finely chopped onions 2 (medium)
• Chopped tomatoes 3 (medium sized)
• Ground white cumin 1 tsp
• Turmeric powder 1 tsp.
• All spice powder (garam masala) 1 tsp
• Ginger garlic paste 1tbsp
• Red chili powder 1 tbsp
• Finely chopped ginger 1 tbsp (for garnishing)
• Soda bi carbonate 1/4 tsp
• Chopped fresh coriander for garnishing
• Salt to taste

Method:

• Heat oil in a large pan and fry the onions till golden brown.
• Now add chicken and cook till it dries.
• Add salt, ginger garlic paste, turmeric powder, red chili powder, all spice powder and stir
• Keep it on a low flame.
• Now drain the water from the soaked chickpeas.
• Add around three glasses of water and boil chickpeas in a saucepan.
• Add bicarbonate soda and cook until the chickpeas are tender.
• Add the chickpeas and chopped tomatoes to the pan where chicken is cooking.
• Add around two cups of water and keep cooking until the mixture begins to boil.
• Lastly add chopped ginger, fresh coriander and white cumin to the pan.
• Cover and simmer for five to seven minutes or until the oil separates and come on top.
• Serve with hot naans or bread.

Pakistani sweet Gulab Jamun recipe

Pakistani Gulab Jaman home recipe:

Gulab Jamun is a solid milk based dessert, very popular in south Asian countries. I really love it and often make it at home. Here is how you can also make Gulab Jamun at home:

Ingredients:

• Egg ½

  

  Gulab Jamun

• Khoya 250 - 300 grams
• Sugar 2 cups
• Milk powder 1/2 cup
• Green cardamoms 8
• Water as required to make sugar syrup
• Kewra essence three, four drops
• Clarified (unsalted) butter as required
• Plain flour (maida) 1 tbsp
• Semolina (suji) 1 tbsp
• Baking powder 1/4 tsp
• Oil for frying (you can use pure ghee as well)

Method:

• Add sugar in a pan with enough water and heat it to form the syrup.
• When it starts to thicken add green cardamoms and remove from heat after five minutes.
• Beat the egg and add khoya, semolina, plain flour and milk powder into it.
• Mix together using your hands.
• Add baking powder and clarified butter and knead the mixture, keep aside for 10 minutes.
• Make small balls from that mixture (depend on what size you want for your Gulab Jamans)
• Add oil in a pan for deep frying and keep it on medium flame
• Add the balls in the pan and fry till golden color.
• Now dip the balls in the sugar syrup, you can garnish it with blanched pistachios and serve hot.

Hummus recipe:

Hummus is a very famous and common starter dish made mainly with chickpeas, good thing about it is that it is very easy to prepare.

Ingredients:

Hummus

• 1/2 kg  chickpeas
• 4 tsp. tahini
• 2 garlic cloves, crushed
• 1 tsp. crushed sea salt
• 6 tbsp. extra virgin olive oil
• 3½ tbsp. lemon juice (freshly squeezed)
• Paprika
• Coriander or parsley leaves (optional)

 

 

 

         Method: 

 

• Wash and rinse the chickpeas in cold water for couple of hours
•  Boil the soaked chickpeas until they are tender.
• Allow them to cool down.
• Now tip them into the food processor.
• Add tahini, crushed garlic, salt, lemon juice and seven tablespoons of  liquid from the boiled chickpeas.
• Turn on the food processor and slowly pour in the olive oil while it runs.
• When the mixture is fully combined and smooth, tip it into a serving dish.
•  Drizzle with some more extra virgin olive oil on top and decorate with a few whole chickpeas.
• Sprinkle little paprika powder and finely chopped coriander or parsley leaves.
• Enjoy it with Arabic bread (Khubuz).

 

Chicken hot and sour soup recipe

Hot and Sour Soup Recipe:

Ingredients: 

• One Chicken breast piece./ 6 or 7 Medium size pieces of chicken
• Garlic powder half table spoon

  

  hot and sour soup

• White paper 1/2 tsp
• Sugar 1/2tsp.
• Chinese Salt (ajinomoto) 1 tsp.
• Green Pepper. ( one small, chopped)
• 1 Carrot (small chopped)
• Cabbage and Green Onion ( chopped into small pieces)
• 2 eggs, beat and add salt and crushed red chili in it.
• Vinegar 4btsp.
• Soya Sauce. 4btsp.
• Chili sauce 4 tbsp.
• Corn Flour 5 tbsp.
• Oil  5tbsp.

Method:

• First wash the chicken well and put it in a cooking pan.
•  Add 3 glasses of water and 1 tsp. salt and place the pan on to the burner on medium flame.
•  When the water dries to half then separate the bones.
• Now pour oil in the pan also add green pepper, cabbage, carrot and spring onion  and fry for around 5 minutes.
• Add chicken in the soup and mix 4 tbsp. corn flour in the soup and stir this solution slowly.
•  Add the beaten eggs in the soup while stirring.
• Pour vinegar and soya sauce in it, also add  chili sauce and ajinomoto and stir
• Soup is ready to serve..

Chicken Chargha recipe

Ingredients:



Chicken Chargha

Chicken: 1 whole (skinless)
Ginger- garlic paste: 2 tbsp.
Lemon: 2 - 3
All spice (Garam masala) powder: 1 tbsp.
Red chili powder: 1 - 2 tbsp. (as per your taste)
Turmeric powder: 1 tbsp.
Cumin powder: 1 tbsp.
Red crushed chili flakes: 1 tsp.
Salt – to taste
Chat masala: around 1/2 tsp. (for garnishing)
Oil – for frying

Method:

1- Wash chicken and make deep cuts
2- Apply salt, ginger, and garlic paste and lemon juice
3- Now steam this chicken for 20 to 25 minutes, once done, let it cool down completely.
4- In same bowl (which was used for marinating) put all the remaining spices (except chat masala) in 1 tbsp. ginger garlic paste.
5- Add 1 tbsp. of oil and mix it well, then apply on chicken inside and outside and leave it for at least 15 minutes.
6- Now take a wok, pour oil, heat it up,
7- Now fry chicken in hot oil with the help of a spoon (chicken should be resting on the spoon)
8- Take another spoon and pour hot oil on chicken until it become golden brown.
9- Once done, take it out from oil, sprinkle chat masala on it.
10- Serve hot with bread or rice.