Recipe

Recipe A. Featured Recipes for Pulao Ingredients : Rice - 2 cups Red chillies - 4 Almonds - 10 Aniseed - 1 tsp Oil - 4 tbsp Salt to taste Grind together : Onions - 2 Green chillies - 5 Garlic - 3 Ginger - 1 small piece Cloves - 4 Black pepper - 10 Method: 1. Grind above the ingredients into a paste. Then tie the ground paste in a thin muslin cloth. 2. Cook them 4 cups of water for 30 minute. Then take out this bundle. 3. In this water cook the rice till done. 4. Heat oil in the frying pan, fry the aniseed and add cooked rice, stirring well. Keep it on slow flame for 2 - 3 minutes. 5. Fry separately red chillies and almonds. , 6. Finally decorate it with fried red chillies and almonds, coriander leaves and serve hot with gram chutney.

B. Featured Recipes for Aloo Paratha By Chakali Aloo Paratha Ingredients: For stuffing 2 medium potato (boiled and peeled) - Use Potatoes which are good for baking 1 Tbsp Garlic paste 1 to 1 & half Tbsp Green chili paste 1/2 cup finely chopped Cilantro 1 Tbsp Cumin Seeds 1 Tbsp Cumin Powder Salt to taste For Paratha Cover 1 & 1/2 cup Wheat Flour 1 Tsp Salt Water for kneading 2 Tbsp Oil Also Little butter Method: 1) Put wheat flour in a mixing bowl. Add salt, water and oil. Knead well to make soft dough. 2) Grate boiled potatoes so that there won’t be any lumps. Add Garlic paste, chili paste, cilantro, cumin seeds, cumin powder and salt. Mix all the ingredients and make 1 & 1/2 inch balls out of it. 3) Make 1 & 1/2 inch balls of Wheat flour dough. 4) Roll a wheat flour ball into round shape with Roller (around 4 inch diameter). Place 1 potato stuffing ball on rolled wheat flour dough and close it from all side. 5) Apply some wheat flour on both side, roll gently into round shape. 6) Heat non stick tawa (Flat Griddle). Pour 1-2 tbsp oil or butter on it. Cook one side till it become light brown. Then turn to other side and let it cook. Pour some butter around the paratha. Once both sides are cooked, paratha is ready to eat

C. Chicken Pakora Recipe Ingredients: 500 gm Boneless Chicken Pieces 2 tbsp Oil 1 tsp Ground Cumin 1 1/2 tsp Salt 1-2 each Chopped Green Chillies (Jalapeno) 1 Chopped Onion 1 tsp Ginger-Garlic paste 2 tsp Vinegar 1 cup Curd 1 tsp Lemon juice Method:

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Put everything but chicken and batter in blender and blend till fine. Marinate the chicken pcs with the resulting mixture. Keep in the fridge for 40 minutes. Put chicken in batter. Deep fry it until its colour changes to golden brown Condiments. Serve the chicken pakora with coriander or mint chutney or tomato ketchup.

D. khatte aalo Ingredients: aalo ;500 kg {boile} kuuti hui lal mirach:2 tea spoon Or hasb-e-pasand pisi huilal mirach :half tea spoon Salt :hasb-e-pasand Imli :half paao {bhigo kar rakh dein 10 min} Cooking Oil :1table spoon Method: Aaloun ko ubaal kar un ko char hison mai kat lein, phr karahi mai oil garam ka kar us mai aalu dal dein,aur 2 min bhonne k bad us mai tama masalhadal dein, 5 min tak aur bhonen, phr aalouon mai Imli dal dein aur spoon chalati raheye, stove ki aanch halki kar dein 10 min bad stove ko band kar dein aur aalu nikal kar kha lein . E. Pacoras Recipe Ingredients: • • • • • •

250 gms Besan 1/4 tsp Ground turmeric 1 tsp Ground coriander 1/4 tsp Baking powder 1/2 tsp Chilli powder Chopped vegetable(of your choice)

Method: • Mix together the besan, turmeric, baking powder, chilli powder and coriander in a bowl. • Add sufficient water and mix to make thick batter. • Dip chopped vegetable pieces into the batter. • Heat oil in a kadhai. • Deep fry the pakoras in oil until golden brown. • Drain pakoras on an absorbent paper to remove excess oil.

F. Potato Sticks Ingredients: Ingredients: Potatoes (medium) 4 Egg 1 Small wooden sticks or toothpicks as requirement White vinegar 2 tbsp Cumin seeds 1 tsp Red chili powder 1 tsp Black pepper powder 1 tsp Chaat masala 2 tsp Salt as per taste Oil For deep frying Water 1 1/2 cup Method: *        

Peel and cut potatoes in 1 inch cubes. In a covered pan Add water, potatoes, red chili powder, black pepper powder, cumin seeds, salt and vinegar. Cook until water dry. Now add chaat masala and mix lightly. Pinch potatoes in wooden sticks. Beat egg in a bowl. Dip sticks in beaten eggs and deep fry until nice golden color. Serve with CHILI GARLIC SAUCE or KETCHUP.

G. YUCATAN THAI CHICKEN FAJITAS Ingredients: 4 boneless, skinless chicken breast halves, cut in strips 1 teaspoon seasoned salt 2 tablespoons vegetable oil 1/2 cup thinly sliced red bell pepper 3 cups broccoli slaw mix 2 green onions, cut in 1-inch pieces 1 can (4 ounces) chopped green chilies 2 tablespoons chopped fresh mint 8 (7-inch) flour tortillas Apricot-Hoisin sauce (recipe follows) 1/4 cup toasted sunflower seed Mint sprigs Method:

Sprinkle chicken with seasoned salt. In large frypan, place vegetable oil over mediumhigh heat. Add chicken and cook, stirring, about 4 minutes or until tender. Add red pepper, broccoli slaw, green onions, chilies and mint; cook about 4 minutes longer, stirring. Warm tortillas according to packet directions. Spread each tortilla with ApricotHoisin Sauce. Divide chicken mixture equally among tortillas, sprinkle with sunflower kernels, fold up and arrange on serving platter. Garnish with mint sprigs.

H. Saudi Samboosak Ingredients: -

3 cups flour 2 grated onions 1 1/2 cups oil 1 tsp. ground black pepper 1 tsp. yeast, 1 tsp. cumin oil for frying water 1 lb. ground beef or lamb

Method: Put the flour in a deep bowl, add the yeast and salt. Add the oil and rub with fingertips. Add water and a pinch of salt a little at a time, mixing thoroughly until dough is binding. Divide into small pieces, place on a tray and put in a warm place for one hour. Put ground meat, onion, salt, pepper and cumin in a frying pan and cook over low heat. Cool. Roll each piece of dough into a round, about 1/16 inch thick. Place a tablespoon of meat in the center of each round and seal then twist the edges. Heat the oil and deep fry the samboosak on both sides. Serve hot. Serves 8-10 persons.

I. Chicken and Vegetable Spring Rolls Ingredients: • • • • • • • • • •

300g chicken mince 1/4 Chinese cabbage (wombok), shredded (see note) 1 carrot, peeled, grated 1 zucchini, grated 2 green onions, thinly sliced 1/2 cup grated tasty cheese 1 egg, lightly beaten 20 (250g) frozen spring roll wrappers, thawed olive oil cooking spray sweet and sour dipping sauce, to serve

Method: 1. Preheat oven to 200°C. Line 2 large baking trays with baking paper. Place mince, cabbage, carrot, zucchini, onion, cheese and egg in a large bowl. Using clean hands, mix well to combine. 2. Place 1 spring roll wrapper on a workbench, with 1 corner facing you. Place 2 tablespoons of filling along centre of wrapper. Fold corner over filling. Fold over sides and roll up tightly to enclose. Brush remaining corner with water to seal. Place, seam side down, on baking tray. Repeat with remaining wrappers, filling and water. Spray rolls with oil. 3. Bake for 25 to 30 minutes or until light golden and crisp. Serve with dipping sauce.

J. Aloo Chaat Ingredients: • • • • • • • •

3 Peeled potatoes 1 tsp Chaat masala 1 tsp Roasted cumin powder Tamarind chutney Mint chutney 1/2 tsp Red chilli powder Oil for frying Chopped coriander leaves

Method: • Chop the potatoes into 3/4 inch cubes. • Deep-fry the potatoes in oil in a wok till golden brown and well cooked. • Drain excess oil on a paper. • Keep these fried potatoes in a bowl with cumin powder, red chilli powder, chaat masala. Mix well. • Add tamarind chutney and mint chutney according to your taste and mix properly. • Garnish with coriander leaves. • Alu Chaat is ready to serve.