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Sharing # 4


Pakistani Chicken Pasta




Ingredients

• 1 (16 ounce) package of Pasta
• 1 pound Chicken Breasts (cubed)
• 1 tbsp. Capsicum (Green Bell Pepper) (diced)
• ½ cup Green Onion (chopped)
• 3 (8 ounce) cans of Tomato Sauce
• 1/3 cup of Sour Cream
• 1 (16 ounce package) of Cottage Cheese
• 1 (8 ounce) package of Cream Cheese
• 1 tsp. Salt (or to taste)
• Cooking Oil (as needed)

Directions

2. Heat water in a large pot, add salt and 1 tbsp. oil. Bring to a boil. When water comes to a boil add in the uncooked pasta. Cook pasta until well cooked and tender; then drain.

2. Heat 2 tbsp. oil in a large skillet; add chicken cubes and fry for a couple minutes.
   
   
3. Stir in 1 can of the tomato sauce. Stir for a minute or so. Add in the other 2 cans of tomato sauce and sour cream. Stir until well heated. Remove from heat.
   
   
4. Preheat oven to 350 degree F (175 degree C.)
   
   
5. In a greased 9 x 13 inch baking pan layer the cooked and drained pasta, then the cottage cheese and cream cheese. Pour the tomato sauce mixture over the top and sprinkle with the green bell pepper and green onion.
   
   
6. Place pan in oven and bake for 35 to 40 minutes. Remove from oven and let stand for 10 to 15 minutes before serving.

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Sharing # 7


*Moong ki daal k samosay*




Sharing # 8

LASAGNA

Ingredients for sauce

1 large onion (chopped)
2 clove of garlic (minced)
2 large cans of tomatoes (coarsely chopped)
1 large can of tomato past
1 can of water
1 tbsp of oregano
1 tbsp of basil
1 bay leaf
1 tsp of sugar
1 tsp salt
Black pepper ( just for taste)

For filling

1 box lasangna noodles (boiled)
1and a half pound ground beef
1 large onion (chopped)
1 clove of garlic (minced)
1 pound mozzarella cheese (chopped)
½ cup Romano cheese (grated)


Direction for sauce

1.Sauté onions and garlic until transparent in a little olive oil.
2.Combine remaining ingredients. Simmer several hours until smooth and thick.

For filling

1.Sauté onions in a small amount of olive oil. Add garlic. Ground beef. Cool mixture.
2. Mix the 2 beaten egg in to the mixture. Add salt and pepper.
3. Toss cheese. Set inside.
4. Spread small amount of sauce in the bottom of a 9 X 13 inch pan. Line it with the noodles. Layer the meat mixture, sauce and cheese. Repeat this step ending wwith noodles on top.
5. Spread remaining sauce. Topped with the rest of the cheese.
6. Bake at 350 degree for 20 min.

its seems little hard ..but its take just for 35 min...


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Sharing # 10

CHICKEN PAKORAY
Ingredients:

Preparation:

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

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Sharing # 12

Method:: :: Khasta Kachori ::
Ingredients::
4 cup Maida flour
1 cup wheat flour
1 cup Rawa flour
1 cup Besan flour
Salt to taste
1 tsp. Baking soda
1/2 cup Corriander seeds
1/4 cup black pepper
1/2 cup Cumin
2 TSP Red Chili
1 TSP garlic paste

Heat Oil in a pan. Mix all ingredients: whole coriander, black pepper, cumin, red chili and salt to taste and fry for few minutes in the oil. Cool and grind to make a smooth powder.

Mix ground powder and ginger - garlic paste with the different kinds of flour. Add ¼ cup Oil, baking soda and pour a little water at a time to make dough.
Set aside the dough for 15 minutes and then make small round balls to make thick puri like Kachori and fry in Oil. Fry the thick kachoris to the texture of puris.
Cool and spread the turmeric paste and yogurt on top, sprinkle red chili powder and serve warm



Sharing # 13

• 1 lb of Lamb Legs (boneless & chopped into 1/2 inch (1 cm cubes)
  
• 1/2 tsp. of Ginger Powder
  
• 4 tbsp. of Oil, Ghee, or Melted Butter
  
• 1 small Onion
  
• 1/2 tsp. of Garlic Powder
  
• 1 heaped tsp. of Coconut
  
• 4 Almonds
  
• 4 oz. of Natural Plain Yogurt
  
• 3 tbsp. of Water

1) First of all grind the almonds and mix them with the garlic powder, ginger powder and coconut. Now add this mixture to the yogurt and stir it thoroughly.


2) Put cubes of meat in a bowl and pour the mixed yogurt over it. Leave it for 15 minutes to marinade.


3) Then pour the oil on the tawa and spread marinated meat over it. Cut the onion and layer it over the meat.


4) Add 3 tablespoons of water and cover the pan. Leave it to cook for fifteen minutes on a low light.


5) Take the lid off and stir the meat, put the lid back on and let it cook for further ten minutes. If the meat is golden brown and the oil starts to come out, its ready to be served, otherwise cook it for further five minutes.


Tip:
Non-drained meat changes the colour and the taste of curries.




Sharing # 14



Aloo Paneer Pops
Ingredients

Potatoes, boiled and mashed 2 large

Cottage cheese (paneer), grated 200 grams

Raisins (kishmish) 1 tablespoon

Oil 1 tablespoon + to deep-fry

Onion, chopped 1 medium

Red chillies, crushed ½ tablespoon

Green chillies, chopped 3-4

Fresh coriander leaves, finely

chopped 4 tablespoon

Garam masala powder 1 teaspoon

Salt to taste

Refined flour (maida) 4 tablespoons

Pepper powder ¼ teaspoon

Cornflakes, crushed 1 cup

Method

1. Soak raisins in warm water for some time before

use. Drain well.

2. Heat one tablespoon of oil in a frying pan and

sauté chopped onion till translucent. Remove.

3. Mix together paneer, potatoes, red chillies, onion,

green chillies, coriander leaves, garam masala

powder, salt and raisins.

4. Make cylindrical shaped croquettes one inch thick

and two inches long.

5. Make a thin batter of refined flour, salt, pepper

powder and water. Dip the croquettes in this batter

and roll in crushed cornflakes. Keep the croquettes in

the refrigerator for an hour or more.

6. Heat sufficient oil in a kadai and deep-fry the

croquettes till golden brown and drain on absorbent

paper.

7. Serve hot with green coriander chutney.

Chef’s Tip: Fry one piece in the beginning to check

the binding of the mix and whether the oil is

sufficiently hot.