Shami kebob Reshay daar

Leg Meat (Beef or Mutton) 100% lean: 1.5 lbs
Bong Meat(Beef or Mutton): 1.25 Lbs
Dal Chana: 1 Cup(Measuring)
Garlic cloves: 6 skin off
Ginger: 30 gm small pieces
Green Chili Small: 8 thin sliced
Hara Dhania(Cilantro): 3/4 bunch fine chopped
Eggs: 2
Water: 2 Glass
Salt: 1.5 Tsp for leg meat
Salt: 1 Tsp for bong meat
Red Chili round whole: 18
Cloves: 10
Black Pepper: 1 Tsp
White Cumin: 2 Tsp
Whole Coriander: 2 Tsp
Green cardamom: 8
Black cardamom: 5
Cinnamon Stick 1 of 2"
Jyfal: 1/2 ball
Javetri Flakes: 1 Tsp
Bay Leaves: 3

All whole spices will cook with leg meat and Dal chana. And before to chop just remove bay leaves and discard them.
Bong meat will be cooked with 1 Tsp salt in a pressure cooker for 45 minutes to 1 hour until all meat will be very soft that with the help of fingers you can make RESHA easily

Note

To keep it crispy Do Not add onion while cooking.

Haleem Shireen 5 🌟

Haleem recipe

2 cups- Mix Daal  ( mong, chaana and masoor)
1 cup- whole wheat
3 cups- barley
3kg- beef
2 pks- Shaan haĺeem Masala
3/4 cup Ginger garlic paste

Yeast Free Bread (5 Stars)

Note
Don't rest the dough
No need to knead
Sieve twice important
Mix all dry together. Add oil and crumble it. Add wet ingredient and mix with hand
Grease pan with oil or margarine.  Dust with flour.
Pour bread mixture in greased and dust bread pan or loaf pan to use as bun.

Cut from centre with greased knife are even baking.
Bake first at 180C for 20 minutes then reduce to 160C and bake another 30 minutes.  Do not open oven door.

Remove from oven  apply butter or margarine on top.  Let it rest on wire rack for 15 to 20 minutes.
Will taste better next day and easy to cut too.

Ingredients
3 cups all purpose flour
500 ml lukewarm warm milk 2 cups
2 tbsp White vinegar
1 1/2 tsp Baking powder
3/4 tsp Baking soda
1 tsp  salt
1 tsp  sugar
2 tbsp oil
3 tbsp full milk powder
2 tbsp pumpkin seeds
2 tbsp Sunflower seeds
Few extra seeds to sprinkle on top of bread.

OVEN TEMPERATURES F IN C

Oven Temperatures

Description

American Standard 

Metric

Gas mark

very cool

225 F

110 C

mark # 1/4

luke warm cool

250 F

130 C

mark # 1/2

cool

275 F

140 C

mark # 1

cool moderate

300 F

150 C

mark # 2

very moderate

325 F

170 C

mark # 3

moderate

350 F

180 C

mark # 4

moderately hot

375 F 

190 C

mark # 5

fairly hot

400 F

200 C

mark # 6

hot

425 F

220 C

mark # 7

really hot

450 F

230 C

mark # 8

very hot

475 F

240 C

mark # 9

Fruit Medley Bread 5 🌟

Freshly baked Fruit Medley Bread. So good!

Ingredients:

7 to 8 cups bread flour
2 packet (14 gms) yeast - instant or active dry yeast

1/3 cup sugar or honey
2 teaspoon salt

1 1/2 cup warm water

1/2 cup vegetable oil

Water heated to 120-130° F for instant yeast (or 110-120°F for active dry)

6 eggs beaten
1 cup mix fruit  (like Raisins, glazed pinapple, papaya etc). 

For brushing

1 egg yolk + 1 tbsp water.

Instructions:

Stir in 2 cups of flour, yeast, sugar & salt in a mixing bowl. Gradually beat in water and oil.  Add beaten eggs and 2 more cups of flour. Stir in more flour to form a soft dough.  Turn onto the lightly floured surface, knead until smooth and elastic. About 5 minutes.   

Decide into 2 pieces and let it rise until double in size. Cover with plastic wrap or kitchen dry towel.

Punch it down and decide each pieces into 3 pieces now.

Roll each pieces into 12inches rope.

Braid 3 ropes for each loaf. Place on greased

Cookie sheet, cover with dry kitchen towel and let it rise until double.

Brush with egg yolk and water mixture.

Bake in preheated oven 350F for 30 minutes

Until Loaves are golden brown and sound hollow when taped.  

Cool completely on wire rack before slices.

Enjoy!!!🤗

Note : you can try this setting too

Brush loaf with egg wash. Bake in preheated oven at 375° F or 190C for 30-35 minutes. If needed, cover with a foil tent the last 10 minutes to prevent over-browning.
Let rest 10 minutes and top with glaze.

SPICY CHICKEN KABAB

Spicy Chicken Kabab

Ingredients

Chicken boneless cubes, ½ kg
Ginger garlic paste, 1 tbsp adhrak lehsan
Raw papaya paste, 1  tbsp paprika
Salt, 1 tsp or to taste namak
Roasted grams, 3  tbsp  bhuna chaana
Almonds, 6 nos. Badam
Black pepper corns, 8-10  Kali mirch
Cloves, 4 nos. Long
Green cardamom, 3-4 green elaichi
Nutmeg, ½ piece jaifal
Mace, 4-5 strands jawantri
Cinnamon stick, one daal chini
Cumin seeds, 1 tsp white zeera
Caraway seeds, ½ tsp shah zeera
Onion (fried), 2  large
Yogurt (strained), 2 tbsp
Red chili powder, 1 tsp laal mirch powder
Turmeric powder, ¼ tsp heldi
Butter, 1 tbsp makhan
Charcoal, sufficient koila
Oil, for frying

Procedure

First of all, take boneless chicken cubes in a bowl, add ginger garlic paste, raw papaya paste and salt, mix the spices well and refrigerate it for half an hour.

In a  frying pan, add roasted grams, almonds, black pepper corns, cloves, green cardamom, nutmeg powder, mace powder and cinnamon stick, mix and roast until fragrant obtain.

Then, add cumin seeds and caraway seeds powder and give a good mix, set aside to let it cool.

Later, take a spice mill, add roasted spices and grind to make a fine powder and set aside.

Now, take a blender, add fried onion, yogurt and blend the ingredients well.

After that, place a chopper, add marinated chicken, onion yogurt mixture, turmeric powder, ground spices, red chili powder, butter and chop until well combined, give it a coal smoke for two minutes.

In the next step, grease your hands with cooking oil, take the mixture and make a Kabab or patties of equal sizes.

Finally, take a frying pan, heat the oil and fry Kabab from both sides until they get golden brown.

Enjoy the Spicy Chicken Kabab with sauce and salad.

Dates Carrot Caramelized Cake 5 🌟

Ingredients

all purpose flour 1 cup
baking soda 3/4 teaspoon
salt 1 pinch
vegetable oil / canola oil 3/4 cup
Granulated Sugar 3/4 cup
eggs 2 nos
Pure Vanilla extract 1/2 teaspoon
grated carrot 1 cup
chopped dates 1 cup
chopped walnut 1/2 cup

For Caramel
Granulated Sugar1/2 cup
hot water1/4 cup

Dusting
Confectioner's Sugar

Method

Prepare caramel -

Heat sugar in a dry pan over medium heat until sugar dissolves. Swirl the pan often to avoid sugar clumps and get the sugar caramelized equally on all portions. Make the Caramel dark and on the bitter side. The bitterness of the Caramel complements this cake really well.

Add hot water to the caramel. It will bubble up and be careful. Switch off the heat as soon as the caramel dissolves. Keep aside till it is cooled thoroughly.

Preheat the oven to 350F or 180C. Grease a 8 1/2 x 4 1/4 x 2 1/2-inch loaf pan. Line the bottom with parchment paper. You can also use a 8 inch round pan.

Toast nuts -
Spread walnut on a cookie tray/sheet pan in a single layer and toast them in a 350F oven for about 10 minutes. Shake the pan occasionally during this time to make sure the nuts toast evenly. Don't miss this step. Otherwise, you feel a bit raw taste of nuts in the cake.

Prepare Cake batter - Sift together the dry ingredients - flour, baking soda and salt into one bowl.

In another bowl, whisk together the eggs and sugar.

Add the oil and beat well, making sure it's all incorporated.

Make sure the prepared caramel is cooled. Then, add the caramel and Vanilla Essence. Mix well.
Add the dry ingredients (flour mixture) and mix slowly and gently until just combined. Do not overbeat.

Grate carrots. Pit and chop dates into tiny pieces. Split up the toasted walnut .

If they are too big. Add a tablespoon of Flour into the Carrots, Dates, and Nuts and mix slightly. It will prevent them from sinking to the bottom of the pan (especially dates and nuts) and will aid to separate the Date pieces.

Fold this into the batter. Mix well using a spatula.

Pour the batter into the prepared pan. Bake for around 40 - 45 minutes, or until a cake tester placed in the center of the loaf comes out clean.

Allow the cake to cool down completely. Dust the cake with confectioners sugar. Enjoy:)

Dinner Roll Buns 24 rolls

Ingredients

Buns: 24 buns
1 tbsp instant dried yeast
55 g / 1/4 cup caster sugar
1/2 cup / 125 ml warm water
600 g / 20 oz bread flour (4 1/2  Cups to 5 cups ) extra for dusting (can use all purpose / plain flour if you like)
1/2 tsp salt
1 cup / 250 ml milk, lukewarm,
50 g / 3.5 tbsp unsalted butter, melted
2 eggs, at room temperature, beaten with fork

Brushing:

1 tbsp butter, melted

Instructions

Place the yeast and 2 teaspoons of the sugar in a medium bowl, then pour in water. Leave for 5 minutes until it froths.
Place flour, remaining sugar and salt in a bowl. Mix to combine.

Make a well in the centre. Add milk, butter, eggs and pour in the yeast liquid, including all froth.

Mix until combined with wooden spoon - it will be like a thick muffin batter. Not pourable, but thick and sticky.

Rise #1:

Leave dough in the bowl, cover with a wet (clean) tea towel and place in a warm place (25C/77F+) to rise for around 1 1/2 - 2 hours or until almost tripled in volume.

Line a 31.5 x 23.5 cm / 9 x 13" tray with baking paper with overhang.
Remove tea towel and punch dough to deflate, then mix briefly in the bowl to get rid of the bubbles in the dough.

Dust work surface with flour, scrape dough on work surface. Dust top of dough then shape into a log. Cut log into 4 pieces, then cut each piece into 4 pieces (24  in total).
Take one piece and press down with palm, then use your fingers to gather into a ball, flip (so smooth side is up) then roll the dough briefly to form a ball.
This stretches the dough on one side and that's how I get a nice smooth surface on my roll. (For this step, use as much flour as needed to handle dough and avoid piercing inside into the wet dough)

Place the ball with the smooth side up on the tray. Repeat with remaining dough. Line them up 4x 4.

Rise # 2:

Spray surface of rolls (or cling wrap) with oil (any), then place cling wrap over the tray.
Return tray to warm place and leave for 30 - 45 min, until the dough has risen by about 75% (less than double in size).
Partway through Rise #2.

Preheat oven to 200C/390F (standard) or 180C/350F (fan/convection).
Bake for 15 - 18 minutes, or until the surface is a golden brown and the roll in the centre sounds hollow when tapped.

Remove rolls from oven. Brush with melted butter.
Use overhang to lift rolls onto a cooling rack.
Allow to cool to warm before serving.

Recipe Notes are in Blog

Lemon Cake 5 🌟

Ingredients

3 Eggs
1/2 cup of sugar
1/2 cup of Oil
1/2 cup of Greek Yogurt
1 cup of Milk
2 tsp of Vanilla Extract
Zest and Juice of 1 Lemon
1-1/2 cups of All Purpose Flour
1 3.4oz packet of Instant Lemon Pudding
1 tsp of Baking Powder
1/2 tsp of Baking Soda
1/2 tsp of Salt

For glaze:
1 cup of Powdered Sugar
3 tbsp of Lemon Juice

Preparation

1) Preheat your oven to 350 degrees, grease a 9x5” baking pan with some non-stick spray and lay the bottom with some parchment paper.

2) In a large bowl, using a handheld electric whisk, whisk together the eggs, sugar and oil for about 30 seconds, add the yogurt, lemon zest and juice, milk and vanilla and whisk for another 30 seconds or so.

3) Add the flour, instant lemon pudding, baking powder, baking soda and salt, mix until thoroughly incorporated.

4) Pour the batter into  prepared pan, bake for about 50 minutes to an hour or until fully cooked. Let it cool completely.

5) To make the glaze, whisk together the powdered sugar and lemon juice until runny but not too loose, pour over the cake and allow it to set before serving

Super Easy Dinner roll 5 🌟

Ingredients 

1/2 cup warm water

1/2 tsp instant yeast 

1 1/2  tbsp sugar

2 tbsp olive oil

3/4  tsp salt (I used half and half)

2 cups all purpose flour or bread flour or maida 

1/4 cup warm water 

Sesame seeds to sprinkle on top

Bake at preheat oven 175C/ 345F for 12 -15 minutes 

Method

In bowl add warm water touch to finger.  Add instant dry yeast and sugar mix well with wooden spoon.

Add olive oil salt and mix again .

Now add flour. Start machine . Let it mix until all crumbled. Can be done my hand too.

Add 1/4 cup warm water if needed add little bit more. Let it mix until it transform in dough. Will be little sticky. 

Remove on working space. 

Sprinkle little flour in your hand and start working on dough until it is no more sticky.

Tug dough inside so top will be smooth.

To check if dough is ready. Put impression of finger on dough . It should bounce back, then dough is ready.

Put it in greased bowl. Cover with plastic wrap. Keep in warm place for 1 hour or until rise in double. Sometimes depend on kitchen temperature takes 2-3 hours.

After it is double in size. Remove air.

Devide dough in 12 equal size.  Roll it like ping pong ball.  put it in the greased baking tray. 

Cover again with plastic wrap . Put it away 2nd time proofing for 1-2 hours.

Before baking brush with melted butter, sprinkle sesame seeds. 

Bake at 175C for 12 to 15  minutes or until top turns into light golden. Do not over cook. 

Remove from oven brush top with melted butter.Remove in serving dish and enjoy.  

Same recipe can be used for Burger Bun or hot dog bun.

5 star from me.

Garlic Bread Rolls 5 🌟

Ingredients

1/2 cup warm water
1/2 tsp instant yeast
1 tbsp sugar
2 tbsp olive oil
3/4 tsp salt
2 cups all purpose flour or bread flour or maida
1/4 cup warm water

GARLIC BUTTER SPREAD

1 tsp crushed or paste
2 tbsp unsalted butter room temperature
1/2 tsp salt. Be careful if you have salt in garlic paste.
1/2 tsp oregano
1/2 tsp mix herb(thyme,celery,basil, rosemary,oregano,parsely) my herb choice.
1/4 tsp or less crushed red chilli flakes.
1/4 tsp black pepper powder

Bake at preheat heat oven 175C/ 345F for 12 -15 minutes

Method

In bowl add warm water touch to finger.  Add instant dry yeast and sugar mix well with wooden spoon.

Add olive oil salt and mix again .

Now add flour. Start machine . Let it mix until all crumbled.

Add 1/4 cup warm water if needed add little bit more. Let it mix until it transform in dough. Will be little sticky.

Remove on working space.
Sprinkle little flour in your hand and start working on dough until it is no more sticky.

Tug dough inside so top will be smooth.
To check if dough is ready. Put impression of finger on dough . It should bounce back, then dough is ready.

Put it in greased bowl. Cover with plastic wrap. Keep in warm place for 2 to 3 hours to rise in double.

After it is double in size. Remove air.

On floured working surface. Roll dough in round shape like chapatti/roti.

Spread butter mixer with brush or spoon. Apply all around and start rolling it like spring roll.

Now cut in 1 " length with knife. And put it in baking tray.

Cover again with plastic wrap . Put it away for again 11/2 to 2 hours .

Bake at 175C for 12 to 15  minutes or until top turns into light golden. Do not over cook.

Remove from oven brush top with butter garlic spread. Remove in serving dish and enjoy. 

5 star from me.

Super Easy Homemade Bread

Ingredients
All purpose flour 6 cups
Sugar 2/3 cup or (1/2 +1/4 cup) or 11 tbsp
Instant yeast 1 1\2 tbsp
Olive oil 1/4 cup or 5 tbsp
1 1/2 tsp salt
Warm water 2 cups

In bowl mixture add warm water touch to finger. Add yeast mix it well. With wooden spoon

Now add oil and salt mix again with wooden spoon

Start dough machine add 1 cup flour at a time.
Once all mix it will be sticky dough.  Remove on floured surface. And work with it until no more sticky.

Tug dough inside. Put impression of finger on dough, it should bounce back.

Put it in greased bowl , cover with plastic wrap and keep it for 1st proofing. For 1 hour to 2 hours depending on kitchen temperature or until double in size.

Now remove on floured surface, deflat air. Cut into half. You will get two loaves.

Roll with roller pin. Shape it like spring roll. Put in loaf baking greased bread pan.

Cover with plastic wrap and let it sit for 2nd proofing for 1 hour. Or double in size.

Remove plastic wrap and bake in preheated oven.

Bake at 175C for 20 minutes.

Kichra using national haleem powder

KICHRA BY SHEHNAZ FAMILY RECIPE

Ingredients

1 cup Haleem whole wheat
11/2 cup cracked barely

Soak in plan water over night

1 cup mix lentils soak in plan water over night

Equal amount.
Chaana daal
Moong  daal
Masoor daal

In morning through water . Mix daal , wheat and barley in new water. Add

2 tsp Haleem masala powder (national company is best )
2 cubes beef or chicken knorr
1 tsp held
1 tsp level salt

Cook until everything is done well. One hour or so.

Once everything is done use hand blender and blend until it all turn into puree.

In separate pot add

1 kg cubes meat mutton
2 tsp Haleem Masala powder
1/2 cup ghee daalda

Cook until everything mix well.

Now add all if this in Haleem puree and let it done until meat is ready.

Kichra is ready.

Serve with

White vinegar
Fried onion
Chat Masala powder
Lemon
Ginger Julian cut
Chopped chillies and coriander

Kichra Shehnaz Recipe so good

KHICHRA HALEEM HOMEMADE

Beef cubes 1 kg

Oil 1/2 cup
Wheat 1/2 cup

Soaked rice 1/2 cup

Mix lentil 1 cup 

Dal Masoor 
Dal channa 
Dal Moong 

Barley  11/2 cup 

Ginger garlic paste 1/4 cup
Turmeric powder 1tsp
Red chilli powder 1tsp
Salt 1tsp
Garam masala powder 1tsp
Fried Onion 1/4 cup for garnishing
Fennel seeds powder 1tsp 

Ginger thin sliced  for garnishing
Coriander finley chopped for garnishing
Mint chopped for garnishing
Lemon cubes for decoration

How to make Khichra Haleem

First heat oil in a large pan and fry onions in it.

Put meat into pan.

Add yogurt and all the spices including salt, chilli powder, turmeric powder , ginger garlic paste and all spice powder.

Add one teaspoon ground fennel seeds.

Then add 8 glass water and let it boil.

Once water start boiling , add boiled wheat and soaked rice to pan and cook at low flame.

Keep stirring with spoon to prevent it from burning.

Keep stirring and cook till 5 hours until it is fully tender (you can also grind in a grinder).

Sprinkle fried onion and chopped green chilies, coriander and mint leaves. Also sprinkle some lemon juice.

Delicious Khichra Haleem is ready to serve.

Note

In you like to use store bought Masala use national company . 2 tb.sp . It is so good. Omit ( red chilli pd, turmeric pd, garam masala pd, and fennel seeds od)

Haleem Homemade

How to Cook Haleem 5 🌟  Recipe in English)
Ingredients:

Beef:1 kg Raang meat

Onions fried 1 cup
Oil 1 cup
Tomatoes:2 to 3
Salt: 3 tbsp
Mace pd 1/2 tsp
Nut Meg pd 1/2 tsp
Red Chili Powder: 2 tbsp round dry one
Tilhar chilli roast and pd 2 tbsp
3 of 2" Cinnamon stick roast
1/2 tbsp black zeera roast
1 tbsp white zeera roast
6 black elaichi roast
10-12 clove roast
4 stick peepli
Yogurt: 1 cup
Ajinomoto 1 tbsp
Turmeric Powder: 1 tbsp
Coriander Powder roast 2 tbsp
All Spice Powder/ kebab China 1 tbsp
Bay Leaves: 3 to 4
Oil:1/2 cup
Wheat:100 grams 1 cup
Barley: 50 grams 1\2 cup
1 cup mix lentil
Chaana daal : 50 gram 2 muthi
Masoor daal 50 gram  2 muthi
Moong daal  50 gram 2 muthi 

Maash daal  50 gram 2 muthi

Rice 1/2 cup

Ginger Garlic: 2 tbsp

For Garnishing:

Fried onions
lemon cubes
green coriander chopped
green chili chopped
Chaat masala powder
White vinegar

Method

Heat oil in a pan.
When oil starts crackling, add all spice powder and then onions and fry them until they turn golden brown.
Add salt, ginger garlic, red chili powder, turmeric powder, coriander powder, tomatoes, yogurt and meat and cook. Add 5 to 6 glass water to tenderize it well.
When meat is tender, roast it again.
Grind cooked meat slightly to separate its filaments

Soak lentils over night.  Wheat and barley separately.
In morning boiled them .Grind all pulses including wheat and barley.
Add ground meat to ground pulses and place the pot on stove and keep moving the ladle (ghota lagana).
When it gets thicker, haleem is ready.
Enjoy with ginger, lemon, fried onions, mint, coriander and green chilies.

Spicy Chicken or Mutton Kaleji 5 🌟

Fry Spicy Mutton or Chicken Kaleji 

The following ingredients are necessary to make Spicy  Mutton or Chicken  Kaleji at home.

Ingredients

Kaleji (liver), ½ kg
Oil, ½ cup
Garlic paste, 2 tsp
Salt, ½ Tsp
Red chili powder, 1 tsp
Tikka masala, 1 tbsp
Dry roasted and crushed cumin, ½ Tsp
Whole spices, ½ Tsp
Turmeric, ¼ Tsp, and ½ Tsp
Onion (finely chopped), 1 (medium)
Tomato (chopped), 1 large
Yogurt, 2 tbsp
Ginger, 1  inch (Julianne)
Dry fenugreek leaves, 1 tsp
Fresh Coriander, 2  tbsp
Green chilies, 2 chopped

Procedure

First of all, take the (liver) kaleji in a pan and boil it, add one tsp of garlic paste and half tsp of turmeric and boil for eight minutes, after boiling drain all water.

If making with Chicken liver then no need to follow the top procedure.

In the next step, add oil in a pan and sauté onion in it, when it turns into translucent color, add garlic paste and all the given spices except whole spices powder, add two tbsp of water and cook it well.

When oil comes out, add chopped tomato, ginger, green chilies and cook them until tomatoes become paste.

After that, add kaleji into the prepared mixture, cook it by adding half a cup of water for five minutes on medium low flame.

It will be cooked in just five minutes of the roast because it is already boiled. Even chicken liver will be cooked in 10 mins.

Later, add yogurt, fenugreek leaves and whole spices powder and mix it well.

In the final step, sprinkle coriander leaves, simmer it for another two minutes and the liver is ready to serve.

Fried Spicy Mutton Kaleji is ready to serve with fresh chapati or Nan.

Enjoy

Trusted olive oils

following brands are trustworthy:

Bariani Olive Oil

California Olive Ranch

Corto Olive

Cobram Estate

Lucero

Lucini

McEvoy Ranch Organic

Olea Estates Ottavio

Omaggio

Kirkland Organic

Bread made with Butter Milk

3 cups all purpose flour
2 cups lukewarm milk
2 tbsp white vinegar
1 1/2 tsp baking powder
1/2+1/4 tsp baking soda
1/4 tsp salt
1 tbsp sugar
2 tbsp butter melted or oil optional
2 tbsp milk powder
Add any seeds of your choice optional
If adding
1 tbsp pumping seeds
1 tbsp sunflower seeds
Few extra for topping

Make butter milk

In like warm milk add vinegar mix well. Keep aside undisturbed for 10 MI utes. If you have yogurt at home add 1 tbsp in mix mixture. It is optional.  This will add more flavor in bread. 

Mix dry together
Add wet to dry and mix well
Add mixture in greased bread loaf pan

Bake at 180 for 20 minutes
Reduce to 160 and bake for 20 more minutes or until knife comes out clean.

Maximum 10 more minutes if not done by above mentioned time.

I would suggest to check after 35 minutes.
While still warm apply butter on top

Let it cool  completely before removing from pan.
Then slice it once no more hot.

Buns for Burger try it

Dough recipe

4 cups all purpose flour
1/2 tap salt
2 tbsp oil
2 tap instant yeast
1 tbsp sugar
1 egg or 2 tbsp milk powder
1 cup +1/4 cup Luke warm milk

Knead dough. Keep in warm place for 2 hours first proofing

Remove air. Make round balls. Like dinner roll or  burger bun size. If like adding feeling then go ahead.  Once round balls are done. Brush with egg wash , sprinkle sesame seeds cover with damp cloth and let in sit for 2nd proofing. At this point you should keep it in baking dish so once proofing is done. It can go immediately in oven.

Let it sit for 2nd proofing for one hour

Remember to cover all the time

Bake in at 180 for 20 minutes
Then 160 for 30 minutes

Cream cheese spread for biscuit

8 oz cream cheese, room temp
1/2 cup Heavy whipped cream
1/3 cup Swerve confectioners
1 tsp Extract
Pinch of salt optional

Use a mixer, mix CC, add HWC, blend, add Swerve, blend then scrape sides add extract and mix. That's it. It's so good! *** Blend on LOW!

Chicken Malai Boti 5 🌟

Chicken Malai Boti (in English)

Ingredients:

Boneless Chicken: 1 kg
Oil: 3 tbsp
Coal: 1 piece
For Marination:

Fresh Cream: 5 tbsp
Lemon: 2 pcs
Ginger Garlic Paste: 1 tsp
White Pepper: 1-1/2 tsp
Black Pepper: 1-1/2 tsp
Papaya Powder: 4 tbsp
All Spice Powder: 1/2 tsp
Cumin Powder: 1/2 tsp
Yogurt: 1/4 kg
Green Chillies: 4 pcs
Green Coriander: 2 tbsp
Salt: as per taste
Note:
Grind coriander leaves and green chillies together.

Method

Put all marination ingredients into a bowl and mix well thoroughly.
Add chicken pieces and mix well. Place aside for 2 hours.
Cook marinated chicken in a pan at medium heat.
Once chicken is softened and tender, water is dried out and oil starts appearing, remove the pan from stove.
Burn a piece of coal, pour some drops of oil.
Cover the pan for around 5 minutes.
Malai chicken boti is ready. Serve and enjoy with raita and chutney.

Qeema samosas

Ingredients

Beef Qeema 350 grams
Red Onion Chopped: 350 Gm
Ginger Crushed Finely: 2 Tbsp Full
Garlic Crushed: 1 Tbsp Full
Hara Dhaniya (Cilantro): 1 Cup, Finely Chopped
Green chili small: 1 6 Finely Chopped
Samosa Sheets: 50 (Almost 2 Packs)
Salt: 1 Tea Spoon or to taste
Red Chili: 1 Tea Spoon
Crushed Chili: 1 Tbsp
Crushed Roasted Cumin: 1 Tbsp
Basic Garam Masalah: 1 Tea Spoon
Oil for Qeema: 5 Tbsp
Oil for frying: As needed
All

Mix Vegetable Pakoras

Mix Vegetable Pakora Recipe in English
Ingredients:

Gram Flour: 1/8 kg (125 grams)
Salt: as per taste
Red Pepper Powder: 1 tsp
Coriander Powder: 1 tbsp
White Cumin: 1 tbsp
Baking Powder: 2 pinches
Water: as much needed
Green Chilies: as much required (finely chopped)
Potatoes: 1 large (Cut small thin pieces)
Onion: 1 large (finely chopped)
Spinach: 1/8 kg (125 grams)
Water: 1/2 bowl (as required)
Method

Pass gram flour through a fine sieve and mix with salt, red pepper, coriander powder, white cumin and baking
powder in a bowl.

Cut green chilies, potatoes, onions and spinach and mix with gram flour; add some water to make a paste (remember
to make thick paste to mix vegetables well).

Heat oil for frying pakoras. Once heated, lower the flame and pick small size fritter either with hands or spoons
and put into the pan. Deep fry all.

Once fried, take out on kitchen tissue paper to remove excessive oil.

Mix vegetable pakore are ready to serve. Enjoy with green chatni and tomato ketchup.

Find the complete ingredients list, method, each and every step involved with relevant picture and make the recipe very easily. Enjoy these pakora in Ramadan at iftar time with other snacks.

So keep this authentic pakora recipe in your purse and make it as you see a pleasant breezing or rainy evening. :)

Veg Pakoras make use of different vegetables including potato, spinach, green and red chili with other usual spices like salt, coriander, crushed red chili and gram flour. It gives a wonderful taste that's surely better than all other pakoray that you have been eating

Shish Tauk

750 gramsBoneless chicken cubes
1 tsp paprika pd optional
1 1/2 tsp sumac pd
11/2 tsp(7 spice powder also called Arabic powder)
6 tbsp yogurt
1 1/2 tsp  salt or to taste
1 tsp black pepper pd optional
1 1/2 tsp garlic paste
3/4 tsp oregano optional
2 tbsp lemon juice
4 tbsp olive oil
3 tbsp thini sauce
1 1/2 tsp tomato paste
1 tbsp parsley chopped optional

Marinate chicken for 2 hours.

BBQ or grill in oven

Serve with garlic sauce and pitta bread.

Grilled chicken

How to Make Grilled Chicken

Ingredients:

Chicken (Full Breast Piece): 1 kg
Chicken Tenderizer Powder: 2 tsp
Paprika Powder: 1 tsp
Chinese Salt: 1 tsp
Worcestershire Sauce: 2 tsp
Vinegar: 2 tbsp
Ginger Garlic Paste: 1 tsp
Black Pepper: 1 tsp
Red Chilli Powder: 2 tsp
Salt: 1-1/2 tsp
Oil: 2 tbsp

Method

Make deep slits on chicken.
Add salt and tenderizer powder and apply well all over the chicken.
Mix red chilli powder, paprika powder, Chinese salt, black pepper, salt, Worcestershire sauce, vinegar, ginger garlic paste and oil in a bowl.
Whisk well and mix. Marination mixture is ready.
Add mixture to chicken and mix well and place aside for 15 to 20 minutes for marination.
Preheat oven to 300 degree one hour before baking.
Grease a baking tray and bake chicken on it for 30 to 35 minutes.
Keep turning sides at intervals.
Once baked, brush with ghee or butter.
Delicious grilled chicken is ready to eat.
Serve with French fries and tomato ketchup. Enjoy!

Bihari Kebob

Bihari Kabab Recipe in English
Ingredients:

Meat: 1 kg (cut either in small pieces or cut pasanda)
Salt: as per taste
Crushed Gigner Garlic: 2 tablespoons
Crushed Raw Onions: 1/2 cups
Fried Onions: 1/2 cups
Red Chili Powder: 2 tablespoons
All Spice Powder: 2 tablespoons
Ground Roasted Chickpeas: 2 tablespoons
Ground Poppy Seeds: 2 tablespoons
Raw Papaya Powder: 2 tablespoons
Yogurt: 1/2 cup
Mustard Oil: 4 to 6 tablespoons

Method
Apply salt, ginger, garlic, raw and fried onions, red chili, all spice powder, ground chickpeas, poppy seeds, raw papaya, yogurt and mustard oil on meat pieces and store aside for 2 to 3 hours.

Put marinated meat pieces in a pan and cook on low heat, meat will be tenderized within its own liquid. When meat is tender and its water is dried, roast it slightly.

Delicious bihari kababs are ready to enjoy.

Ignite a coal and place among kababs. Put some oil and cover the pan and keep covered for 8 to 10 minutes.

PRESENTATION:

Serve with salad, raita and chutney

TIP:

If you do not want to cook it in a pan, you can thread kababs in skewers and cook over burning coals. While cooking on coals, keep applying oil on kababs with a malmal cloth and cook well until they are red. When meat is tender and soft, take them out of the skewers and serve hot with raita, chutney and salad.

NOTE:

If you can't get a raw papaya, you can also use ripe papaya. Or get meat tenderizing powder from market for this purpose.

Highway Karahi

How to Make Highway Karahi Recipe in English

Ingredients:

Chicken: 1/2 kg (small pieces)
Ginger Garlic Paste: 1 tsp
Oil: 1 cup
Onion: 1 chopped
Cinnamon: 1 stick
Green Cardamom: 6 pcs
Curd/Yogurt: 1/2 cup
Almonds: 2 tbsp
Coconut Milk: 1/2 cup
Salt: 1 tsp
Red Chilli Powder: 1 tsp
Whole Coriander: 1 tsp
All Spices Powder: 1/2 tsp

Method

Heat oil in wok and add onions and ginger garlic paste.
Now add whole spices, cinnamon, green cardamom, chicken, salt, red chilli powder and coriander seeds.
Add coconut milk, curd and almonds.
Mix well and cook until an oil layer becomes visible.
Ad green chillies and all spices powder. Mix well.
Super Highway Karahi is ready.
Enjoy with your favorite naans.

Shinwari Mutton Karahi

to Make Shinwari Mutton Karahi

Ingredients:

Mutton: 1
Cloves: 2 pcs
Oil: 1 cup
Chopped Ginger: 2 tablespoons
Karahi Masala: 2 tablespoons
Green Cardamoms: 2 pcs
Green Chillies: 6 pcs
Black Peppercorns: 6 pcs
Tomatoes: 1/2 kg
Green Coriander: 2 tablespoons
Cinnamon: 1 stick
Salt: as per taste
Ginger Garlic Paste: 1.5 tablespoons
Method

Cook mutton, water, salt, ginger garlic, green cardamom, cinnamon, cloves and black peppercorns together until mutton is partially tenderized and water is dried.
Heat oil in a wok pan and fry mutton.
Once mutton becomes light brown, remove from the pan and put aside.
Cook tomatoes in the same oil, cover the pan. Cook until tomatoes are soft.
Remove tomato peel.
Add mutton, ginger garlic, karahi masala and salt and mix well.
Cover and cook until mutton is fully tender.
Roast well and add green chillies, chopped ginger & green coriander and cook on steam (dam) for 5 minutes.
Transfer to a serving dish, add green coriander and ginger and serve hot with naans.

Karahi Masala Recipe:

Ingredients:

White Cumin: 1 tablespoon
Whole Red Chillies: 5 to 6
Green Coriander: 1 tablespoon
Dry Fenugreek: 1 tablespoon
Method:

Roast all ingredients separately and then grind together.
Store in a bottle.
Karahi masala is ready.
Use when needed.

Kolkata Biryani

INGREDIENTS: Mutton or Chicken with bones: 2 Kg
Boiled Eggs Crest off: 1 Doz
Boiled small Potatoes: 1 Doz
YAKHNI_______________
Cooking Oil: 1/4 Cups
Yogurt: 1 Cup
Fried Onion: 1 Cup
Ginger Paste: 5 Tbsp
Garlic Paste: 5 Tbsp
Black Pepper whole: 1Tbsp
Cloves: 1 Tea Spoon
Green Cardamom: 20
Black cardamom: 4
Javetri: 4 flacks
Kabab Chini: 1 Tea Spoon
Cinnamon Stick: 4 of 1 inch
Cumin Seeds: 1 Tbsp
Salt: 2 Tbsp
Water: 4 Glass of 16 oz
QORMAH____________
Yakhni: 3 glass
Milk with cream: 1 1/2 Cups
Oil: 3/4 Cups:
Ghee: 1/2 Cups
Dried plumps: 12
Lemon Juice: 5 tbsp
Biryani Garam Masalah: 2 Tbsp                                          
Ingredients : Black pepper: 1 tbsp, Cumin seeds: 1.5 Tbsp, Cloves: 1 Tea spoon, Green cardamom: 10, Black Cardamom: 3, Javetri flakes: 3, Cinnamon stick: 2, Fine grind them and use 2 Tbsp for 2 Kg Meat
Red Chili Powder: 1 Tbsp
Salt: 2 Tbsp
Rose water: 4 Tbsp
Kewda water: 4 Tbsp
Boiled Potatoes: 1 Doz
TO BOIL RICE:
Basmati Rice: 4 Lbs Extra Long Grain (soaked for 1/2 hours)
Cinnamon stick: 5 of 1 inch
Green Cardamom: 15
Cloves: 15
Salt: 8 Tbsp
Water: 10 Glass
FOR DUM
Remaing Yakhni: 2 Lit approx.
Boiled Rice 60% cooked
Boiled Eggs: 1 Doz
Ghee: 1/2 Cups
Fried Onion: 1 Cup
Saffron: 1 pinch mix in milk
Milk: 1 cup
Biryani Essence: 2 drops
Saffron: 1 pinch
Wheet Flour for sealing

Goto Recipe Sweet Rice Family receipe 😋 5 🌟

Rice 3 cups
Orange food color
Water to boil rice 3/4th

Keep aside

Ghee 1 cup
Cinamon stick 4
Clove 4
Green elaichi 4
1 and half glass water
3 cups sugar

Once sugar disolve add rice. Mix well   add Half cup milk
Cover and cook on low until rice fully done

Meetha chaawal is ready. Serve with mix Daal or biryani.

Grilled chicken breast

Chef Rizzo's - Juiciest Grilled Chicken Breast

6 Large Boneless Skinless Chicken Breasts
1 Lime Zest Only
2 Lime, Juice
4 Tablespoon Brown Sugar
2 Teaspoon Thyme, Dried
½ Cup Balsamic Vinegar
2 Tablespoon Dijon Mustard
½ Cup Soy Sauce
2 Tablespoon Worcestershire Sauce
1 Teaspoon Fresh Ground Black Pepper
¼ Teaspoon Salt
4 Tablespoon Olive oil
2 Teaspoon Crushed Pepper Flakes
Handful of Fresh Thyme 
8 Garlic Cloves, Chopped

1. Combine the Lime Zest, Lime, Brown Sugar, Dried Thyme, Balsamic Vinegar, Dijon Mustard, Soy Sauce, Worcestershire Sauce, Fresh Black Pepper, Salt, Olive Oil, Crushed Pepper Flakes and Handful of Fresh Thyme in a large bowl.

2. Set aside 1/4 cup of the marinade and reserve for later.

3. Remove fat from the chicken and pierce chicken everywhere. This ensures even grilling and allows the marinade to penetrate into the center of the chicken.

4. Place the chicken in the marinade and marinate for at least 6 hours. The chicken is best at 6-8 hours, up to 24 hours, not longer.

5. Make sure your grill grates are clean and oiled.

6. Preheat the grill to medium heat about 350-375 degrees F. Don't go hotter than 400 F to avoid drying out the chicken.

7. Grill the chicken until completely cooked through (about 6 minutes per side depending on heat of the grill). Chicken should be 155 degrees F at its thickest part.

8. Generously brush chicken with the reserved marinade mix as it grills.

Garnishing - Handful of Parsley

1 Loving Sous Chef - Who said, who the hell makes someone stay up till 12:30am making them watch chicken being marinated and taking photos of every single step…..really, I am done and going to bed now…..oh and make sure the kitchen is left spotless, just like it was before you started and the sink clean, not like last time :-( !

KARAHI KABAB

KARAHI KABAB OR HANDI KABAB
karhi main bnao to karahi kabab or matti ki handi mai bnao to handi kabab, :D

beef ya mutton ka qeema 1 kg (bina fat k bareek ln)
oil 1 cup ya zara sa ziada
jo bhi masala likh rhi hn wo sara aadha aadha kr k kabab or gravy main dalega
pyaz chopper ma chala k bareek kr ln ya kadukash kr ln 2 large ( 1 hissa kabab main or 2 hisse gravy mai use hongy)
{red chili powder 2 tbsp
bhuna kutta zeera 2 tbsp
bhuna kutta dhanya 2 tbsp
garam masala powder 2 tsp
haldi 1 tsp
namak 1tbsp leveled kabab k liye or 1 tsp full gravy k liye
lehsan paste 2 tbsp
ginger paste 2 tsp
hari mirchain chopped 2 tbsp
hara dhanya 1 gathi chop ki hoi} yahan tak sara masala half hoga
adrak julieene kati hoi gravy k liye
kabab main 1 anda or 2,3 tbsp bhuna hoa besan bhi jaega
gravy main 4 med size timatr chop kr k use hongy

1st METHOD:
sb se pehly chopper machine mai sare masale,qeema,anda or besan daal k chala ln.
bowl mai nikal k pyaz,hari mirch,hara dhanya daal k mix kr ln.Pyaz kadukash ki hai to nichor ln thora,or agr chopper nhi hai to grinding jug main qeema chala ln thore se pani ka use hoga jug main.
ab kabab bna ln jaisa shape bnana ho.
1 cup oil aik pan mai daal k pyaz ko halka saute kr ln.
ab is mai timatr or sare masale daal dn.mix kr k achi tarha bhoon ln.
phr 1 cup pani daal k cover kr k pakane rkh dn.halki aanch pe 3,4 mins
ab kabab ko gravy pe set kr k cover kr dn or dhimi aanch pe achi tarha pakka ln,palatna ,hilana nhi hai ye khud hi pak jaengy.sirf pani agr km lge to add kr dn.

2nd METHOD:
is main qeema chopper mai nhi chalana bal,k bareek qeema le k aise hi sb mila k kabab bna k fry krne hn.
to is mai gravy k liye aadha oil use krna hai.aadhy mai kabab fry krna hain
kabab fry kr k same gravy ready kr k is mai bicha dn or achi tarha pakka ln.
gravy bhi apne hisaab se km ya ziada kr sakte hn.
last mai adrak,hari mirch or hara dhaniya se garnish kr dn.

TIP:
bina fry kiye kabab boht soft bnengy mgr wo tot sakte hn zara bhi chamach chalaya tou.
fry kabab totiengy har giz nhi mgr thore hard bnengy.issi liye dono method bata diye hn
hope aap ko samajh agaya hoga. :D

CHINIOTI PULAO Yakhni 5 🌟

Mutton Yakhni Pulao 

mutton 1 kg
high quality basmati rice 3 cups (rince 3,4 time ,it will help to reduce the starch from rice then soak for 30 mins)

ghee 3/4 cup

sour yogurt 1 cup (if yogurt is sweet use 1-1/2 cup)
FOR YAKHNI WE NEED:
water 6 glass for pot cooking and 4 for pressure cooker
salt 1 tbsp
White cumin seeds 1 tbsp
fennel seeds 1 tbsp
coriander seeds 1-1/2 tbsp
black pepper corns 15
cloves 10
bay leaves 3
cinnamon stick 2 (1 inch pieces)
black cardamoms 3
onions roughly chopped 2 medium
garlic 1 whole
ginger 1 inch piece
green chilies 4 cut into halves

FOR BAGHAR WE NEED:
onion 1 large thinly slice

Tomatoes 2 medium cut small

Potatoes cut round 2 med (optional)
green chilies 6 whole
ginger 2 tbsp julienne
garlic/ginger paste 1 tbsp full
cloves 10
black pepper corns 15 to 20
cinnamon stick 2 (1 inch pieces)
black cardamoms 2
green cardamoms 4
black cumin (shah zeera) 1 tbsp
cumin 1 tbsp
garam masala powder 1/2 tsp
salt 1/2 tbsp

METHOD FOR YAKHNI
make yakhni first by adding all ingredients in a pot with 4 to 6 glass water.
cook it in the pot for 45 to 50 minutes or in pressure cooker for 5 to 8 minutes.
{this may vary on your meat as well as your pot or cooker}
now strain all the yakhni in a bowl and measure it.if you find it is not enough to use add water :)

Mthod For Baghar 

pour ghee in a big pot and melt it
add onion and fry it ,when it turns in to light brownish golden color keep some for garnishing and then add Ginger garlic paste in the remaining and add 1/4 cup water.
cover the lid to avoid spluttering
then add all spices ,green chilies, potatoes and squeeze the whole garlic in it and cook 1 minute.
add 1 cup yogurt and meat only and discard all the whole spices .
cook it on high flame.
when all liquid gets dry add yakhni (for 3 cups rice we need 4-1/2 cup yakhni) give it a boil. then check the salt and adjust if required. Add rice and  cook
but in my opinion this much salt  is perfect .
add ginger julienne and cover the lid
cook on med low flame till all yakhni evaporates and rice are cooked completely.
place a pre heated flat tawa beneath the pot and cover the lid with a tea towel.
simmer it for 15 mins,5 mins on med high flame then 10 mins on med low.
serve with coriander raita, kachumber and mix Achar

Lahori Steam Roast Chicken 5 🌟

Lahori steam roast chicken leg piece..... Yummy 😋!
Ingredients :
Chicken leg piece : 1 1/2 kg
Yogurt: 1/2 cups
Vinegar: 1/4 cups
Lemon Juice: 6 tbsp
Garlic Paste: 2.5 tbsp
Ginger Paste: 2.5 tbsp
Green coriander & green Chili Paste: 3 tbsp
Egg: 1
Salt: 2 to 3 tbsp or to taste
Red Chili Powder: 2 tbsp
Turmeric: 1 TSP
Crushed red pepper: 1 tbsp
Garam Masalah: 1 tbsp
Black Pepper: 1 TSP fine crushed
Roasted cumin ground: 1 TSP
Jyfal powder: 1/4 tbsp
Javetri Powder: 1/4 tbsp
Pipli poder: 1 TSP
Color (Yellow or Orange): 1/2 TSP
CHAAT Masalah: 1 tbsp
Coriander powder : 2 tbsp
White paper :1/2 tbsp
Corn floor : 2 tbsp
Ajwain powder : 1/2 Tbsp

Pakistani Roghni Naan

Ingredients

All purpose flour 3 1/2 cup
Milk powder 1/2 cup
Fast active yeast 1 1/2 tsp
salt 1 1/2 tsp
Sugar 2 tsp
Yogurt 2 tbs
Oil/butter 2-3 tbs
Baking soda 1 tsp
Lightly beaten egg 1
1/2 cup Milk mixed with 1/2cup  lukewarm water ( for kneading the dough)

For garnishing:
Sesame seeds
Butter
1/4 cup water mixed with 2 tbs powdered milk

Directions

1- Mix all of the dry ingredients in flour.
2- Add yogurt, oil and egg and them mix the crumbly mixture for a minute.
3- Gradually add milk and knead the dough.
Cover and leave for 4-6 hour or over night.
4- Punch down the dough (to release the air) and make 6-8 dough balls.

5- Flatten with a rolling pin but keep thicker than rotee. Make naan pattern with finger tips, a fork or use a metal naan stamp (thapaa!). Apply the powdered milk and water mixture with pastry brush. Finally sprinkle some sesame seeds.

6. Like a normal roti cook/bake the dough on a highly heated tawaa for 20 secs  (to firm the base). Then transfer the naan in a preheated (500f) oven and broil on higher level until the naan is golden brown (50 secs or so).

Slither with butter and enjoy

Chapli Kebob

Recipe for my version of Chapli kebab

I kg keema beef or lamb or mix
1 tablespoon crushed roasted coriander seed
1 teaspoon garlic paste
4 tablespoons dried pomegranate seed (sometimes I substitute dried barberry seeds/fruit they taste great)
1 teaspoon salt
1 small bunch coriander
2 green chilli
1 teaspoon garam masala
1 teaspoon lime juice
5 tablespoons of besan
I sometimes add one broken up single egg omelette (I've seen this in a few recipes)
Slices of tomato added to kebab

Mix all the above. Form into kebabs add tomato and fry until nicely cooked but not dried completely out..

Pakora Curry 😋 5 🌟

Curry
1/2 cup Yogurt beaten
3 tb.sp full basin atta
1/2 tsp Heldi pd
1/2 tsp garlic paste
1/2 tsp cilli paste Green
1 tsp salt
Big pot half full with water

Use wooden spoon
Keep stirring until it boils.
Stir occasionally in every one hour.
Cook for 3 to 4 hours
Do not cover.

Baghar
3 nos Dry red chilli
1 tb.sp Whole white zeera
5 to 6 nos Curry leaves
1 big spoon oil

Pakoras
1 cup chick peas powder
1 medium sliced onion
Chopped Corriander
1 no Chopped green chillies
2 tb.sp Corriander powder
1/4 tsp Heldi
1/2 tsp chilli flakes
1/2 tsp mango powder
1/2 tsp red chilli powder
Water to make thick paste

Deep fry in hot oil