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

Chicken And Egg Fried Rice Recipe

                                                                                             
                                                                                              Cooking Time: 20-30 mint
                                                                                                           Serves: 2-3

The simplest of Chinese recipes is recreated here by stir-frying chicken, rice, soy sauce and egg. The trick to make perfect fried rice is not to use hot rice, but cold, cooked rice.

Ingredients:


1 egg
1 tablespoon water
15g butter
1 tablespoon vegetable oil
1 onion, chopped
315g cooked white rice, cold
2 tablespoons soy sauce
1 teaspoon ground black pepper
140g cooked chicken meat, chopped

Method:

In a small bowl, beat egg with water. Melt butter in a large frying pan over medium low heat. Allow the egg to cook without disturbing it for 1 to 2 minutes. Remove from frying pan and cut into thin strips.

Heat oil in same frying pan; add onion and saute until soft. Then add rice, soy sauce, pepper and chicken. Stir fry together for about 5 minutes, then stir in egg. Serve hot.

Chicken chow mein

                                                                                                           Cooking Time : 30 mins
                                                                                                                        Serves: 2-3

As part of our 'Cooking with Auntie Sara' series, Sara Buenfeld shows the kids how to make the classic takeaway favourite

Ingredients:

For the sauce:

thumb-size piece fresh root ginger
2 garlic cloves
3 tbsp tomato ketchup
2 tbsp oyster sauce
2 tbsp reduced-salt soy sauce

For the noodles:

1 large red pepper
5 spring onions
half a 400g bag beansprouts
1 large or 2 small chicken breasts
3 nests medium egg noodles
1 tbsp sunflower oil

Method:

Use a potato peeler to remove the skin from the ginger. Discard skin, then carefully grate 1 tbsp from the root. Put in a bowl, crush in the garlic, and add the ketchup, oyster sauce, soy sauce and 3 tbsp water. Stir.
Use a sharp knife to cut the pepper into quarters on a board. Remove the seeds and stalk, then slice diagonally into strips. Cut the ends from the spring onions, and cut the green and white of the onion lengthways. Open the bag of beansprouts. Cut the chicken into bite-size pieces.
Boil a large pan of water on the hob. when the water is boiling, drop in the noodles, turn off the heat and set the timer to 4 mins. when the time is up, drain in a colander or a large sieve in the sink. ask an adult to help you.
With everything prepared, you can now start cooking. Heat the wok – it’s hot enough when it starts to smoke. add the oil and chicken. Use a wooden spoon to keep moving the chicken around the wok until it is half white, half pink. add the pepper and stir-fry for a further 1 min.
Pour the sauce into the wok and stir well until bubbling.
Add the noodles, beansprouts and spring onions a handful at a time, then toss into the sauce until it is well coated, stirring constantly until the beansprouts wilt. Serve in bowls – an easy way is to use tongs.

Cantloupes - Tips

Cantloupes

The melon that Americans call cantaloupe is truly a muskmelon. True cantaloupes are mainly grown in Europe and have a rough, warty surface quite different from the melons grown in the United States. The American "cantaloupe" is the most nutritious melon of all and is related to the squash family, somewhere between the winter and summer squash in terms of nutrition.
Cantaloupes have the high water content and low calorie count of the summer squash and the high levels of beta-carotene, potassium and Vitamin C found in the winter squash like pumpkins and butternut squash.
Cantaloupes grow best in warm to hot weather. California is the number-one melon supplier. In the peak of the melon season from June through October the San Joaquin Valley in central California supplies 95% of the cantaloupes bought in North America. Most imports come from Mexico and Central America, particularly Costa Rica, Guatemala, and Honduras.
Canteloupe Nutrition

Selection and Storage:

The netting on the cantaloupe, that raised surface all around the melon, should cover the melon completely. Avoid very small cantaloupes, less than 5 inches in diameter, and ones with a large bald or smooth spot on their surface. However, it's all right for one side of the netting to be bleached where the melon touched the ground. Look for cantaloupes that have a smooth stem end or "full slip," illustrating that the melon detached from the stem of the plant naturally, with little effort. An unacceptable "half-slip" detachment will leave some stem fibers at the end.

It is also important to look for melons that have a good fragrance, because if it smells good, it will usually taste good. Melons should be firm with a little give, not overly soft, which means the melon is overripe. This is particularly true of the stem end, which should yield to pressure but not be soft or mushy. Good moisture content means that the melon will be heavy for its size. Shake the melon; if you hear liquid sloshing around inside, the melon is probably overripe. Avoid melons that show cracks, shriveling, or other obvious signs of poor quality.

Melons will ripen after they are picked, but their sugar content won't increase. It will take up to four days for melons to ripen at room temperature. Because melons are ethylene sensitive, they will ripen more rapidly in the presence of ethylene-producing fruit such as bananas and pears.

Don't refrigerate melons unless they become too ripe or have been cut. Whole ripe or cut melons should be stored at between 40°F and 45°F, and a whole ripe melon will last in the refrigerator about three days. Leave the seeds inside a cut melon until you're ready to eat it, to help keep the melon moist. Cut melons should be tightly wrapped, and always taste better if they are brought to room temperature before you eat them. Melons don't freeze well.

Preparation:

It is suggested that you wash cantaloupes thoroughly before slicing to remove any potential bacteria. The easiest way to enjoy a melon is to cut it in half, remove the seeds, and eat a half or quarter (depending on its size), scooping out the flesh with a teaspoon.
Cantaloupe Seasons To cube a cantaloupe, quarter the cantaloupe lengthwise and slice off the usable fruit from the rind with a sharp knife, and then cube as desired. Another method is to slice off the rind with a sharp chef's knife and slice lengthwise (to the desired width), and cut crosswise into cubes. This method works best when you have a lot of melon cubes to do.

Cantaloupe balls can be scooped right from a melon half without removing the rind. Melon ballers come in various sizes and are handy not just for melons, but for other fruits as well. A twist of the wrist and a little twirl will give you pretty, round shapes.

Make a classic hors d'oeuvre by wrapping cubed melon in a thin slice of prosciutto, and securing with a toothpick, or for a first course, lay a few thin slices of cantaloupe across a plate, and drape or lightly wrap sheer slices of prosciutto over them.

If you discover that a cantaloupe is not quite ripe after you've cut it open, it can be rescued with some orange or melon liqueur, orange or other citrus juice, a little sugar, and maybe some minced candied ginger for added flavor. Overripe melon can be used for cold melon soup or a smoothie with some yogurt, honey, and orange juice.