HOMEMADE SEEKH KABAB MASALA POWDER

HOMEMADE SEEKH KABAB MASALA POWDER

EQUATION:

Grinding & Mixing Time:           15 Minutes

Expenses:                                50 Rupees only (Less than half a US Dollar)

Yield:                                      Enough for 5 Kg of Mince Meat

REQUIRED INGREDIENTS:

1. 1 Tablespoon Kuta Dhaniya (Grounded Coriander Seeds)
2. 2 Tablespoons Dhaniya Powder (Coriander)
3. 2 Tablespoons Zeera (Cumin Seeds) Powder 
4. 1 Tablespoon Kuti Lal Mirch (Red Chilli Flakes)
5. 1 Teaspoon Lal Mirch (Red Chilli) Powder
6. 1 Tablespoon Namak (Salt)
7. 1 Teaspoon Lahsan (Garlic) Powder
8. 1 Teaspoon Adrak (Ginger) Powder
9. 2 Large Piplies Powder (Long Pepper, Pepper Longum)
10. 1/2 Teaspoon Kabab Chini (Cassia Buds) Powder
11. 2 Tablespoons Besan or Kabuli Chanay (Gram Floor or Roasted Chickpeas Powder)
12. 1 Tablespoon Garam Masala (All Spice Powder)
13. 1 Teaspoon Kuti Kali Mirch (Grounded Black Peppercorns)
14. 1 Teaspoon Ajwain (Carom Seeds)

METHOD:

• Grind Pipli and Kabab Chini together and make powder
• Mix all ingredients thoroughly.
• Seekh Kabab Masala is ready to be used.
• Preserve it in an Airtight Jar
• Use 1-1/2 Tablespoon (Heaped) for 1/2 kg Mince.

Prepare this Masala Powder and preserve in an airtight jar and use it when required. It is pure, clean and healthy. I am sure you'll love the Kababs made with this Masala.



InshaALLAH our next recipe will be SPICY MERATH KABAB

Thanks, 


NOVICE

KATCHI KARHI (Un-cooked Yogurt Pakora Curry)

KATCHI KARHI

(Un-cooked Yogurt Pakora Curry)

Katchi Karhi or Spicy Dahi Phulki is a traditional summer dish, very popular in Pakistan and India. Made of Besan (Gram Flour) Pakoras dipped in watery Yogurt or thin Lassi with Tarka (Tempering) of Hari Mirch, Gol Lal Mirch, and Karhi Patta. It may be called as un-cooked Yogurt Pakora Curry in English. There is another version of this dish called only Karhi. In this Karhi dish, the sour beaten yogurt is cooked with spices and then fried Besan Pakoras are added. In Pakistan, many variations of this Karhi dish are prepared at home, like Kofta Karhi, Meat Karhi, and Vegetable Karhi etc. Karhi or Katchi Karhi are basically domestic dishes, cooked at homes, mostly in summer season due to its soothing effect during hot summer days, at the same time it is very easy to prepare.

I have noticed that some restaurants and small eateries are preparing and selling Besan Pakora Karhi all over Pakistan and has become quite popular lunch dish for average working man.


This pakori/phulki is simply made of besan (Gram Flour). The trick is to aerate the batter sufficiently, so that the Pakoras or Pakoris (Fritters) are light and fluffy inside, crunchy and crisp outside. These are then dunked in beaten yogurt and served with Tarka

EQUATION:

Mixing ingredients:                      8-10 minutes
Frying Pakoras:                           15 Minutes
Total time:                                  25-30 Minutes
Expenses:                                   100 Rupees (Less than a Dollar)
Yield:                                          6 Servings

INGREDIENTS:

1. 1-1/2 Cup Besan (Gram Flour)
2. 2-1/2 Cups Dahi (Yogurt) mixed and blended with water
3. 1/2 Pyaz medium (Onion) finely sliced
4. 2 Hari Mirch (Green Chillies) finely sliced
5. 2 Teaspoon Lal Mirch (Red Chilli) Powder (One Teaspoon for Yogurt Mix and One for Besan Mix)
6. Salt to taste
7. 1/2 Teaspoon Sabut Zeera (Cummin Seeds)
8. Oil for frying

TARKA (Tempering):

1. 4-5 Gol Lal Mirch (Red Button Chillies) For Tarka (Tempering
2. 5-6 Karhi Pattay (Curry Leaves)
3. 1/2 Teaspoon Sabut Zeera (Cummin Seeds)
4. 2 Tablespoons Oil

PREPARATION:

• Beat Yogurt with salt and half of Red Chilli Powder, add 1 Cup of Water, set aside 
• Put Besan in a bowl, add finely cut Onion, Green Chillies, Zeera, Salt and remaining half of the Red Chilli Powder
• Mix it well and add water, the consistency of this batter will not be thick.
• Heat Oil in a wok on high and then lower the temperature to slow-medium
• Put a tablespoon of Besan mixture into the oil one by one and fry the Phulkies are Pakoras till golden
• Take the fried Pakoras out of the oil and put them in the Yogurt Mix
• These Pakoras will soak the Yogurt into them and will become soft and fluffy

METHOD FOR TARKA (TEMPERING):

• Heat Oil in a pan and put Sabut Zeera, Gol Lal Mirch and Karhi Pattay till the aroma comes out.
• Pour this mixture directly from the pan onto the Yogurt Pakoras 

Our Simple and very easy Katchi Karhi is ready now, enjoy it with a spoon or you can have it with Chapati as well at lunch time. Personally, I like to eat it with Chapaties as a simple lunch. This dish is also very good for our digestive system, especially during hot summer days.

Hope you'll try this without any FEAR OF FAILURE.

Thanks,


NOVICE

GUAVA CAKE

GUAVA CAKE 

AMROOD (GUAVA):

Guava or Amrood in Urdu is a Tropical fruit and known all over the world, it is basically Apple Guava, the name Amrood is most probably derived from Amroot (Pear) in Arabic and Turkish languages.

Originated in Mexico and Central America and then spread across the World. It is a sweet Pulpy fruit with hard seeds in the middle which never dissolve and remain present even after digestion.

Amrood (Guava) is good for Cure of Constipation and is used traditionally in the Sub-continent. It is mostly white or pale white in color from inside but it is also found in red and dark pink colors.

A single common Amrood contains four times more amount of Vitamin C than an Orange. Amrood Juice is great in taste and flavor, can be made at home by blending its pulp after taking out the seeds part.

It is Round or Oval in shape, yellow-green in color.  The Amrood cultivated in LARKANA of the province of Sindh, Pakistan is famous for its big size, sweetness and minimum of seeds all over the World. Its aroma is spread in the entire area where this fruit is cultivated. Though in Europe and especially in Mexico, its juice is very popular but in Pakistan, it is eaten raw.

AMROOD (GUAVA) CAKE:

ALHAMD O LILLAH this is my 50th Post on this Blog, hope you'll like this Amrood Cake.

Amrood Cake is not common or popular in Pakistan but once it is eaten, you'll ask for more, I tried it once and now it is often baked in my home. Let us start preparing Amrood (Guava) Cake with the name of ALLAH. I am sure that you'll never forget its taste and aroma.

THINGS WE NEED:

1. 2 Cups Maida (All Purpose Flour)
2. 1 Cup Vegetable Oil
3. 1-1/2 Cups Sugar
4. 3 Large Eggs
5. 3/4 Cup Butter Milk
6. 1 Cup Amrood Ka Gooda baghair beej (Guava Pulp, deseeded)
7. 1/2 Teaspoon Baking Powder
8. 1 Teaspoon Baking Soda
9. 1/2 Teaspoon Salt
10. 1/4 Teaspoon Jaifal (Nutmeg) Powder
11. 1/4 Teaspoon Laung (Cloves) Powder
12. 1/4 Teaspoon Dar Chini (Cinnamon) Powder
13. 1/2 Cup  Pissa Khopra (Desiccated Coconut) for Garnishing

HOW WE MAKE OUR CAKE:

• Prepare a 9-inch Springform Cake Pan by fixing Silver Foil at the bottom on its sides and then fit the bottom into the Pan to avoid spillage. (See Picture below)

• Now grease the pan with butter or oil and set aside.
• Preheat Oven to 180 C, 350 F or Gas Mark 4 for 20 minutes.
• Sieve and mix all dry ingredients with a whisk and set aside.
• In another bowl beat the sugar and oil till combined and light.
• Now add eggs one at a time and continue beating till all are combined with eggs.
• Start adding dry mixture in 3 batches and fold it.
• Mix Amrood (Guava) Pulp and again fold it to combine as one.
• Pour this mixture into the Cake Pan, tap it 2-3 times on a hard surface to level the batter and air bubbles to escape.
• Put the Cake Pan into the Oven for 35-40 minutes
• Check it with a clean knife or a toothpick by inserting them in the center of the cake, if it comes out slightly wet, the cake is ready to be taken out of the oven.
• Our Cake will be nicely moist because we shall not wait till the knife or a toothpick comes out clean and dry.
• If it comes out clean and dry, it will mean that our Cake has been dried and no more moist.
• Put the pan on a Cooling Rack till it cools completely and then open the clips and take out the Moist, Fluffy, and aromatic Amrood (Guava) Cake and cut it into desired pieces.
• This Cake tastes great both when warm or cold.

Hope this cake will make you desire for more and you'll make it without any FEAR OF FAILURE.

InshaALLAH our next recipe will be traditional Pakistani "KATCHI KARHI"

Thanks,

NOVICE

CHICKEN LASAGNA

TRADITIONAL CHICKEN LASAGNA

Lasagne

Pronunced La'zzane in Italian, are wide, flat-shaped Pasta sheets, and possibly one of the oldest types of pasta. Lasagne, or lasagna, is a dish made with several layers of lasagne sheets, sauces, and other ingredients.

Lasagne originated in Naples, Italy, during the Middle Ages. The first known recorded recipe was in the early 14th century and it had a slight resemblance to the traditional form of lasagne.

The traditional lasagne of Naples, Lasagne di Carnevale, is layered with local sausage, small fried meatballs, hard-boiled eggs, Ricotta and Mozzarella cheeses, and sauced with Bechamel Sauce (White Sauce).

In other regions lasagne can be made with various combinations of Ricotta or Mozzarella cheese, tomato sauce, various meats (e.g., ground beef or chicken), vegetables (e.g., spinach, zucchini, olives, mushrooms, Green Peas), flavored with garlic, onion, and oregano. The lasagne is always oven-baked.

In Pakistan, many variations of the filling have been introduced to keep up with the traditional spice loving nature of the populace. My kids love Lasagne and ask for it time and again. I prepared this dish with the spicy fillings, containing Beef Mince, Chicken pieces marinated in Soy Sauce, Chinese Salt, Chili Sauce and some local spices with Oregano and kids respond it voraciously. I also tried Prawn/Shrimp Lasagne and it turned to be Awesome. (Will share the recipe soon) 

This time I decided to give it the traditional flavor and taste with the minimum of spices for a change, and it came out well but Kids were not very happy with the outcome. Anyway, I am giving here the same less spicy recipe for my viewers and soon I'll post its Pakistani version of spicy fillings.

So, I think we must start our traditional Lasagne recipe with the name of ALLAH.

REQUITED INGREDIENTS:

1. 1 Standard Pack Lasagna Strips
2. 250 Grams Boneless Chicken cut into small chunks
3. 3 Tablespoons Olive Oil (Vegetable Oil can also be used)
4. 2 Tablespoons Soy Sauce
5. 1 Tablespoon Vinegar
6. 1 Teaspoon Chinese Salt
7. Normal Salt to taste
8. 1-2 Teaspoons Black Pepper Powder
9. 1 Teaspoon Oregano Powder
10. 1 Teaspoon crushed Garlic 
11. 1/2 Teaspoon Rosemary
12. 1/4 Cup Tomato Puree

PREPARATION:

• Boil Lasagne Noodles/Sheets with a little salt and 1 Tablespoon Oil for 7-8 Minutes
• When boiled, place them on a greased tray in a single row, so they must not stick to each other, set aside.
• Heat Oil and fry crushed Garlic till golden
• Add Chicken and cook till water dries
• Add all spices and Tomato Puree
• Cook on medium heat and set aside.

YOU CAN USE THE FILLING OF YOUR CHOICE AS WELL

INGREDIENTS FOR BECHAMEL (WHITE) SAUCE:

1. 2 Cups Milk
2. 1 Cup Fresh Cream
3. 1/2 Packet Cheddar cheese
4. 3 Tablespoons Maida (All Purpose Flour)
5. 1 Teaspoon Sugar
6. 1/2 Teaspoon Oregano
7. 1-1/2 Teaspoon White Pepper Powder or Black Pepper Powder
8. 2 Tablespoons Butter or Oil
9. Salt to taste 

PREPARATION OF WHITE SAUCE:

• Heat Oil and put crushed Garlic, saute for 2 minutes
• Add Maida and stir continuously so that lumps are not made
• Add Milk and stir to mix everything 
• Milk will start to thicken, add Cream and continue stirring
• Add spices as mentioned above
• Our sauce is ready

ASSEMBLING AND BAKING:

• In a greased baking pan lay the Lasagne Noodles or sheets and don't leave empty from any side.
• Pour White Sauce and level it
• Spread Chicken mixture over the Sauce and level it as well
• Sprinkle grated Mozzarella all over the Sauce
• Spread the second layer of Lasagne Noodles and repeat the above process
• At the end put some Chicken pieces on top (Optional)
• Bake it for 30-35 Minutes.
• Our Chicken Lasagne is ready
• Cool it or eat Hot with Tomato Ketchup or any other helping Sauce of your choice.

I have given here the basic method of Traditional Lasagne but you can change any of spices either in Filling or Sauce.

I am sure you'll enjoy this simple recipe and will make it as well without FEAR OF FAILURE.

InshaALLAH our next recipe will be GUAVA (AMROOD) CAKE.

Thanks,

NOVICE

MANGO CUPCAKES

 MANGO CUPCAKES

MANGO

Mango is the national Fruit of Pakistan, India and the Philippines and the national tree of Bangladesh. There are more than 400 known varieties of Mango, many of these ripen in the summer, while some varieties give double crop. Mango ripens in 3-4 months.
For thousands of years, Mangoes have been cultivated and reached South East Asia between 4th and 5th century BCE.

In 2013 Mango production was 43,000 Tonns, out of which 42 percent were produced in India alone.

Mangoes are generally sweet, but the taste, flavor, and texture differ in different areas around the world. Overall Mango is termed as the King of Fruits. In Pakistan Sindhri Mango of Mirpurkhas Region tops all other varieties in its shape, sweetness and Pulp, next comes Chaunsa from Multan (Punjab) and Anwer Ratol also from Punjab. Other than these three there are more varieties commonly produced in Pakistan ie. Langra, Fajri, Dasahri, Saroli and Baingan Phali etc.

Mango Juice, Lassi, Murraba, Chutney, Smoothies are commonly available everywhere and loved.

Mango restores energy level very fast and its heady aroma and taste give pleasure eating it.

This recipe of Classic Mango Cupcakes has nearly the same ingredients with same quantity as I gave in my "CLASSIC MANGO CAKE" recipe a few days ago. Thanks for loving that Cake recipe. A friend of mine asked me how to make cupcakes, having the same taste as he felt it more convenient to enjoy cupcakes than the conventional cake. So I decided to make cupcakes and found it loveable.

Another difference is Cupcake Pans and Molds which I already had in my store, one Pan might be offensive as it has the shape of Skull. Please forgive me for that. This Pan does not require any Paper mold and was greased and dusted with flour.

Let us start our Cupcake recipe with the name of ALLAH.

EQUATION:

• Preparation of & Filling of Cups                                     30 Minutes
• Baking                                                                          25 Minutes
• Cooling                                                                         15 Minutes
• Yield                                                                             25 Cupcakes
• Expenses                                                                      150 Rupees (Less than  a                                                                                           Dollar)

INGREDIENTS:

1. 2 Cups Aam ke chotay tukray (Diced Mango Chunks) 
2. 1-3/4 Cups Maida (All Purpose Flour)
3. 3/4 Cups Sugar (Powdered or Granulated)
4. 4 Large Eggs
5. 1/2 Cup Aam Ka Gooda (Thick Mango Pulp)
6. 1/2 Cup Butter Milk
7. 1-1/2 Teaspoon Baking Soda
8. 1 Teaspoon Salt
9. 1 Teaspoon Mango Essence
10. 1 Tablespoon Lemon Juice
11. 1/2 Khopra (Desiccated Coconut) Optional
12. 1/2 Cup Assorted Dry Fruit (Optional) 
13. Cupcake Pans
14. Cupcake Paper Molds

METHOD:

• Preheat oven to 180 C, 350 F or Gas Mark 4 for about 20 minutes
• Grease the Skull Pan with Oil or Shortening and dust it with Flour so that after baking our cake may not stick to the pan.
• Arrange Paper Molds in the Cupcake Pans
• Sieve the Maida (All Purpose Flour) with Baking Soda & Salt.  Mix them well and set aside.
• In another bowl beat Sugar & Oil together until the color of mixture changes.
• Add Eggs one by one and continue eating on slow-medium, combine well.
• Add Mango Pulp and beat on slow speed.
• Add Mango Essence
• Now Add dry mixture into this Egg mixture by folding them with soft hands till combined.
• Coat the diced Mango pieces with flour and then fold them in the cake mixture
• Pour this mixture into our greased and dusted Skull Pan and Paper Molds filling 3/4th of the mold.
• Put some Mango Chunks over the batter
• Now put the pan into the Oven for 20-25 minutes.
• Check after 20 minutes by inserting a sharp knife in the middle. If the top is Golden and may start to burn then turn the upper heating rod off and continue baking on the lower rod only for further 5 minutes.
• Take the pan from the Oven and place it on Cooling rack for 15-20 minutes. 
• Cool them completely. 
• Your Soft, Moist and very tasty Mango Cupcakes are ready to be served now.
• You can store the Cupcakes in the refrigerator overnight after covering it with plastic, the result next morning will be awesome.
• Enjoy.

Hope you'll enjoy these amazing Mango Cupcakes during the summer season and make it again without any FEAR OF FAILURE.

InshaALLAH our next recipe will be "CHICKEN LASAGNE" 



Thanks,



NOVICE