Almond Chicken Soup with Sweet Potato,

                                                                                         Cooking Time: 30 mint
                                                                                                      Serves:4-5

Sweet potato and almond butter give this soup a creamy, decadent texture.

Ingredients:

4 cups chicken stock
1/2 yellow onion, diced
1 minced garlic clove
1 large sweet potato, peeled and diced (2 cups)
8 ounces boneless, skinless chicken breast, cut into 1-inch pieces
1/2 cup smooth almond butter
1 cup collard leaves, coarsely chopped
2 tablespoons minced fresh ginger
Coarse salt and freshly ground black pepper
1 lime, cut into wedges

Directions:

Combine the stock, onion, garlic, and sweet potato in a stockpot and bring to a boil. Reduce the heat to a simmer and add the chicken, then cover and simmer for 20 minutes.

In a small bowl, whisk together the almond butter and 1/2 cup of the soup mixture into a thick paste. Add the collard leaves and ginger to the soup and bring to a boil, then reduce the heat and simmer, covered, for 5 minutes. Stir in the almond butter paste. Season with salt and pepper.

Ladle the soup into bowls, and squeeze with lime wedge.

Chicken Noodle Soup

                                                                                                    Cooking Time: 30 mint
                                                                                                                Serves: 4-5

Grated ginger and lemongrass give this traditional chicken noodle soup an international flair. Feel free to add extra vegetables such as mushrooms, peas, or carrots.


Ingredients:

1 tablespoon vegetable oil
1 tablespoon bottled minced garlic
1 tablespoon bottled grated ginger
2 stalks fresh lemongrass, peeled
2 cups water
2 (14-ounce) cans fat-free, less-sodium chicken broth
1 pound chicken breast tenders, cut into bite-sized pieces
4 ounces uncooked angel hair pasta
1/4 cup chopped fresh cilantro
1 tablespoon fresh lime juice
1/2 teaspoon salt
2 green onions, thinly sliced
1 red chile pepper, finely chopped


Preparation:

Heat oil in a large nonstick skillet over medium-high heat. Add garlic, ginger, and lemongrass; sauté 3 minutes. Add water and broth; bring to a boil. Add chicken and pasta; cook 5 minutes or until chicken is done. Remove from heat; stir in remaining ingredients. Let stand 5 minutes. Discard lemongrass

Spicy prawn soup

                                                                                                       Cooking Time: 5 mins
                                                                                                                    Serves: 4


A quick and spicy wok-based soup means one pan, zero fuss and supper's on the table in 20 minutes


Ingredients:

1 tbsp sunflower oil
300g bag crunchy stir-fry vegetables
140g shiitake mushrooms, sliced
2 tbsp Thai green curry paste
400g can reduced-fat coconut milk
200ml vegetable or fish stock
300g medium straight-to-wok noodles
200g bag large, raw prawns


Method:

Heat a wok, add the oil, then stir-fry the veg and mushrooms for 2-3 mins. Take out and set aside, then tip the curry paste into the pan and fry for 1 min.
Pour in the coconut milk and stock. Bring to the boil, drop in the noodles and prawns, then reduce the heat and simmer for 4 mins until the prawns are cooked through. Stir in the veg, then serve.

Malai kabab

                                                                                                         Cooking Time:20 mint
                                                                                                                     Serves: 4-5

Malai Kabab Recipe is one of the Pakistan most famous traditional cooking recipes. That is specially brought to you from the desk of cooking experts for providing you the best quality of recipes



Ingredients:

Undercut long pasanday ½ kg
Ginger garlic paste 1 tsp
Ripe papaya grinded 1 tbsp heaped
Green chilies 1 tsp grinded
Coriander leaves 2 tbsp grinded
Mint leaves 12 grinded
Salt 1 tsp
Malai ½ cup
Eggs 2 separated
Wheat flour as required to roll kababs
Oil for frying

Method:

Grind together green chilies, coriander and mint, marinate beef with ginger garlic, grinded green paste, rip papaya, salt and malai for 1 hour, put the kababs on wooden skewers, press firmly around the skewers to give shape of long kabab. Roll in wheat flour, dip in stiffly beaten eggs, and shallow fry in oil for 10 minutes on low flame.

Fish Karahi

                                                                                                               Cooking Time: 30-35
                                                                                                                           Serves: 4-5

The most delicious, flavourful and spicy fish karahi! Guaranteed that this will be the best curried fish recipe you will ever need.

Ingredients:

500 gm
fish fillet of your choice, cut into pieces
(marinate the fish for at least 2 hours in a paste made from half tsp each of salt and red chilli powder, quarter tsp garlic paste and juice of 1 lemon)
2
onions, chopped fine
4
tomatoes, chopped
3 tbsp
yoghurt, whipped
3
green chillies, chopped
1 tsp
garlic paste
1 tsp
ginger paste
salt to taste
1 tbsp
roasted whole coriander seeds, then crushed roughly
1 tsp
roasted whole cumin seeds, crushed
2 tsp
red chilli powder, adjust to taste
juice of half a lemon
some chopped coriander leaves
1/2 tsp
garam masala
oil as needed

Instructions:

Heat some oil and fry the fish pieces for 2-3 minutes on each side in batches, just to seal them up. Remove and set aside.

In a separate pan, add quarter cup of oil, fry the onions until almost golden, then add the ginger and garlic pastes and the crushed cumin and coriander. Fry for a few seconds then add the chopped tomatoes and cook on medium heat until the tomatoes are cooked and thick and the oil gets released from the sides. Add the whipped yoghurt and red chilli powder. Cook for a couple of minutes until the yoghurt is well-blended with the tomatoes, and then add the fish pieces and the green chills. Stir once, add the salt, lower the heat to very low, cover the pan tightly and let the fish cook for about 10 minutes.

Open the pan, mix the fish gently to avoid breaking the pieces, then sprinkle the coriander leaves, garam masala and squeeze in the fresh lemon juice. Simmer for a few seconds, then turn off the heat and serve hot

Hare masale ki chicken

                                                                                                Cooking Time: 30 mint
                                                                                                           Serves:4 -5

Ingredients:

1/2 kg chicken
1/2 kg yogurt
1 bunch of hara dhanya
1 bunch of mint
10-12 green chilies
2 tbsp garam masala(grinded)
1/4 oil
salt (depend on taste)
2 tbsp ginger and garlic paste

Method:


Firstly heat oil in a handi.then add chicken and fry it for few minutes.then add garlic and ginger paste.then mint,green chillies and hara dhanya are grinded in a mixer.then add the mixer in the handi containing chicken.now add salt garam masala and yugurt then mix it and leave it .you will observe that water will come out of the yugurt and chicken so give it heat until the water is evaporate now mix it again until it is (bhuna hua) then cover the handi for 10 mints and after this your hare masale ki chicken is prepared.

Fish Mayo Sambhal

Fish Mayo Sambhal can be ready in approximately 30 Minutes and good to serve around 2-4 People. Follow all the steps recommended by Chef to get a perfect dish.

Ingredients:

½ kg boneless fish
½ tsp black pepper
½ tsp salt
1 egg
½ cup flour
For Sanmbal:
1 tbsp chili paste
2 tsp ginger garlic paste
1 chopped onion
2 tbsp mayonnaise
2 tbsp lemon juice
½ tsp turmeric
Coriander as required
2 green chilies
4 tbsp oil
1 cup stock
1 tsp corn flour
½ tsp salt
4 tbso oil

Method:

Marinate the fish with the following ingredients 1/2tsp black pepper,1/2tsp salt and 1 egg.
Dredge the fish in flour and deep fry.
To prepare the sambhal heat 4tbsp oil in a frying pan and fry 2tsp ginger garlic paste.
When the aroma is given off fry 1 finely chopped onion until soft. Add 1 cup stock followed by the turmeric lemon juice, chili paste and mayonnaise
Mix well and cook until the mixture boils. Mix 1tsp corn flour in water and stir into the sambhal mixture.
When the mixture thickens add the fish followed by the chopped coriander and green chilies
Turn the flame off and serve