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Naheed Ansari shares some mouth-watering dinner delights that will have you asking for more.
Lasagne
Ingredients
8-12 oz lasagne strips
½ cup parmesan cheese
½ cup cream
For meat sauce
½ kg minced meat
½ kg tomatoes, boiled and skinned
¼ cup tomato ketchup
2 tsp garlic
2 onions, chopped
1 ½ tsp salt, or to taste
2 tbsps oil
Cheese sauce
2 oz butter
2 cups milk
4 tbsp flour
Pinch of nutmeg
¾ tsp salt
¾ tsp pepper
4 oz cheese, grated
Method
For cheese sauce: In a pan melt butter and stir in flour, after cooking for a couple of minutes add milk gradually, stirring until it gets thick. Add salt, pepper, nutmeg and cheese, and stir until melted.
For lasagne: Drop lasagne strips gradually in a big pan with boiling salted water. Cook for 30 minutes, or until they get tender. Drain and put in a pan of cold water with a bit of oil until ready to use.
For meat sauce: Heat oil in a pan, fry onions until they turn brown then add garlic, mince meat and sauté. Add salt, tomatoes and ketchup. Bring to a boil, stirring constantly. Now reduce heat, cover and let it simmer for 30 minutes until it is well cooked and dry. A little water can be added to make sure the meat gets tender.
Now to assemble, place a layer of lasagne strips in a shallow ovenproof dish, spread half the meat sauce over the strips then cover with half the cheese sauce. Top with the second layer of strips. Repeat the layers of meat sauce, cheese sauce, and finally lasagne strips to cover the top completely. Sprinkle parmesan cheese on top and bake in a moderately heated oven for 20-25 minutes, remove from the oven and gently spoon cream over the top and bake for about 20 minutes more.
Chicken shashlik
Ingredients
1 chicken breast
1 tomato, seeded and cut into cubes
1 onion, cut into cubes
2 capsicums, seeded and cut into cubes
I tsp each of salt, pepper, mustard
1 tbsp Worcester sauce
¼ salad oil
2 tbsps oil for frying
Plain or fried rice
Method
Cut chicken into cubes, season with salt, pepper, mustard, Worcester sauce and ¼ cup salad oil and leave for 30 minutes.
Thread chicken and vegetables through small wooden skewers and keep aside. Heat 2 tbsp oil in a pan and shallow fry the skewers on both sides till golden brown. Add barbecue sauce and cook till it is tender and serve on plain or fried rice.
Barbecue sauce
2 cups tomato juice
½ cup vinegar
¾ cup salad oil
2 tsp sugar
4 cloves of garlic
1 tsp chilli powder
1 tsp salt
Method
Peel garlic and crush it, heat oil and add garlic and stir. Quickly add vinegar and tomato juice, chilli powder, salt and sugar and cook for 15 minutes.
Chicken à la Kiev
Ingredients
2 chicken breast pieces
2 oz flour
2 oz bread crumbs
2 oz frozen butter
2 tbsps parsley
1 tbsp lemon juice
2 eggs, beaten well
1 tsp each salt, pepper, mustard
1 tsp level sugar
2 tbsp Worcester sauce
Method
Split open the breastbone, flatten the breast with hammer. Sprinkle with salt, pepper, mustard and parsley. Place frozen butter in centre of the breast fillet and roll it up.
Now dip the rolled chicken in flour, egg and then in breadcrumbs; make sure the edges are sealed properly so the butter doesn’t leak out while frying. To seal the batter, chill in the refrigerator for about half an hour. Deep fry in medium hot oil for 8-10 minutes, serve with mashed potatoes with lemon.
TIP
Substitute cheese for butter in chicken à la Kiev for a melt-in-themouth texture.
Source: The Review
June 26, 2008
EATING IN: Just chill!
Shireen Anwer tells you how to beat the heat by whipping up some yummy ice creams.
Bounty ice cream
Ingredients
½ tin evaporated milk, chilled
2-3 oz melted chocolate
½ tin condensed milk
2 cups fresh cream, whipped
½ cup desiccated coconut
Few drops of vanilla essence
Method
Beat the chilled evaporated milk till thick and fluffy. Add essence and condensed milk. Fold in coconut and whipped cream. Mix lightly and freeze in an airtight container until it is partly set.
Remove from the freezer and slowly fold in the melted chocolate, but not too evenly so as to give a marble effect. Freeze again until firm.
Cookies and cream
Ingredients
½ tin evaporated milk, chilled
1 cup cookies, crushed
½ tsp chocolate or vanilla essence
½ tin condensed milk
3 cups fresh cream whipped with 1 oz icing sugar
Method
Whisk the chilled evaporated milk until fluffy. Add in condensed milk with essence. Fold in the whipped cream and put the mixture in an airtight container and freeze till partly set.
Remove and very lightly fold in the cookies (covered and refrigerated). Freeze again until firm.
Praline and cream
Ingredients
½ tin evaporated milk, chilled
2 cups fresh cream, whipped
½ cup praline, crushed
4 tbsp condensed milk
½ vanilla essence
Ingredients for sauce
2 oz butter
1 oz brown sugar
1 tbsp golden syrup
¼ cup cream
Few drops of vanilla essence
Method:
For sauce: Cook butter and sugar in a pan until they dissolve. Add in syrup and cream, and let it simmer for two minutes. Remove and add the essence.
For ice cream: Beat evaporated milk till fluffy. Add condensed milk and the prepared sauce. Fold in the fresh cream and put in the freezer till partly set. Remove it and very gently fold in the praline and again freeze it until firm.
Strawberry ripple
Ingredients
½ tin evaporated milk, chilled
½ tin condensed milk, cold
cups whipped cream
4-6 tbsp strawberry syrup
¾ fresh or frozen strawberries
Method
Liquidise the strawberries in a blender. Beat chilled evaporated milk until it becomes double in volume. Gradually fold in condensed milk, the liquidised strawberries and whipped cream into the evaporated milk. Put to set in an airtight container and after 6-8 hours, open and slowly fold in the strawberry syrup. Freeze till firm.
Blueberry ice cream
Ingredients
1 tin condensed milk, cold
3 cups whipped cream
1 tin blueberry
2 egg whites, stiffly beaten with 1 oz icing sugar
Few drops of vanilla essence
Method
Liquidise the blueberries in a blender. In the condensed milk fold in the cream, blueberries, vanilla essence and stiffly beaten egg whites. Mix lightly. Freeze for eight to ten hours in an airtight container until firm.
Source: The Review
June 12, 2008
EATING OUT: Let’s go low-cal!
Chef Mehboob Khan brings you some mouth-watering, low-calorie and filling food to keep you healthy and fit.
Grilled shrimps
Ingredients
4 pieces shrimps
1 tbsp ginger paste
1 tsp garlic paste
Salt to taste
Juice of 1 lemon
1 tbsp oil
3 tbsp hung curd
½ tsp carom seeds (ajwain)
½ tsp fenugreek
½ tsp cumin seeds
1 tbsp crushed black pepper
1 tbsp coriander chopped
1 tsp red chilli powder
1 medium tomato, cut in wedges
1 small capsicum, diced
½ onion
Method
Lightly roast the cumin seeds, carom seeds and red chilli powder. Remove from flame and in a bowl mix ginger and garlic paste. Now add the roasted spices, salt, lemon juice and hung curd and mix well. Coat shrimps in the prepared paste.
Heat a grilling pan and cook lightly oiled shrimps on either side for 5-7 minutes. Add the tomatoes, capsicum and onions to the grilling pan, season with crushed black pepper. Garnish with fresh coriander and serve with a cup of brown or white rice.
Mixed vegetable raita
Ingredients
1 cup skimmed yogurt
2 tbsp onion, chopped
1 tbsp tomato
1 piece green chilli
1 tbsp mint
2 cloves garlic
1 tbsp coriander
A pinch of salt
1 tbsp lemon juice
Method
Finely chop the tomato, cucumber, onions, green chillies, coriander, mint leaves and garlic. In a bowl whip the yogurt, lemon juice and salt. Add all the vegetables and mix well.
Tossed salad with olive dressing
Ingredients
½ piece cucumber, sliced
1 tomato, cut in wedges
½ onion, cut in rings
1 cup lettuce
1 tbsp olive oil
1 tbsp lemon juice
Pinch of salt
1 clove garlic, chopped
A pinch of pepper
Method
Lay out lettuce leaves along the border of the platter. Cut onion in rings, slice cucumber and tomatoes, and add to dish. In a bottle mix lemon juice, olive oil, salt and finely chopped garlic and mix well to prepare dressing. Drizzle on top of tossed salad and serve.
Calorie count for 1 serving
Tossed salad with olive dressing, mixed vegetable raita, steamed rice, grilled shrimps = 680 calories
The daily calorie requirement for average adults is between 2000-2500 kcal, depending on individual lifestyles
Source: The Review
May 15, 2008
EATING OUT: Spicy Mother’s Day
Chef Lubna shares her Hyderabadi recipes on Mother’s Day. Happy cooking!
Lamborian
Ingredients
½ kg under-cut beef, sliced into long thin strips
3 – 4 onions thinly sliced
1 tbsp garlic paste
1 tbsp ginger paste
2 tsp red chilli powder
1 tbsp cumin powder
2 tbsp coriander powder
2 tbsp lemon juice
4 tbsp green chillies, coriander leaves and mint
½ cup oil
1 tsp salt
1 tsp lemon juice
Method
Heat oil and add meat, onions, garlic and ginger paste, salt, red chilli, cumin powder and fry the meat. After 10 minutes, add water and let the meat become tender. Lastly, add the coriander powder and fry the meat well. Finally, add lemon juice and green chillies, coriander leaves and mint.
Fenugreek chicken
Ingredients
1 chicken, cut in 12 pieces
2 cups fenugreek
3 – 4 onions
6 green chillies
1 tsp garlic paste
1 tsp ginger paste
1tbsp red chilli
½ tsp turmeric powder
5 – 6 tomatoes
4 -5 tbsp oil
1 tsp salt
Method
Fry the onions and add garlic/ginger, turmeric and green chillies and fry for a while. Then add chicken and fenugreek and fry again. When the water of the chicken dries up, add in tomatoes, salt and red chilli powder and fry and cook till it becomes tender.
Mutabak
Ingredients
½ kg boneless meat,
1 tsp garlic paste
1 tsp ginger paste
1 tbsp red chilli
½ tsp turmeric powder
1 tsp cumin seeds
½ tsp cardamom powder
1 tsp salt
3 eggs
1 cup grated cheese
1 cup flour for rotis
½ tsp black pepper
2 tbsp coriander leaves
1 tsp lemon juice
Method
Boil meat with garlic/ginger paste, salt, red chilli, turmeric powder and cumin seeds. Take the boiled meat and shred it. Beat eggs and add salt, black pepper and cardamom powder. Make rotis according the size of the dish. Now grease the dish and spread the roti on it. Spread with egg mixture, sprinkle with meat, lemon, grated cheese and coriander leaves. Place another roti on the top and repeat the procedure. Bake in the oven till firm. Cut it like cake slices and serve.
Gul-i-Firdous
Ingredients
1 kg milk
½ cup rice, ground
½ cup khoya
1 cup boiled loki
1 ½ cup sugar
Pineapple, thinly sliced
Saffron
Method
Cook rice in milk. After a while add loki and khoya, and keep stirring. When it thickens, add sugar and lastly add saffron and decorate the dish with pineapple.
Source: The Review
May 08, 2008
EATING IN: All that Thai
Shireen Anwer gives us some tempting Thai recipes that are sure to delight
Spicy Thai soup
Ingredients:
6 cups stock
2 tbsp flour
1 tbsp butter
1 tsp each of salt, white pepper and Chinese salt
2 tbsp coriander leaves
2 tbsp lemon juice
2 tbsp coconut milk powder
1 tbsp chilli oil
3–4 mushrooms, sliced
1 kashmiri chilli, soaked and ground
½ cup tomato cubes, seeded and cut into square pieces
Method:
Heat butter in a deep pan and saute the flour. Add the ground chilli and fry, then add the stock with all the seasonings and lemon juice. Dissolve the coconut milk powder in some of the stock and add. Let it simmer until thick. Lastly, add in chilli oil, tomato cubes, mushroom slices and coriander stalks. Serves four.
Dry chicken chilli
Ingredients:
4 boneless chicken breasts, cut into slices, marinated with ½ tsp each of salt, white pepper, Chinese salt
¼ cup oil
1 tbsp crushed garlic
1 tsp levelled crushed red pepper
4 small fried chillies, sliced
1 tbsp ginger, sliced
Mushrooms sliced
1 tbsp Soya sauce
1 tbsp vinegar
1 tbsp oyster sauce
½ tsp salt
½ tsp Chinese salt
2-3 tbsp spring onion leaves, chopped
1 tbsp fish sauce
Method:
Marinate thinly sliced chicken breast for ½ an hour. Heat oil in a wok and fry crushed garlic. When slightly golden, add the marinated chicken and stir fry for three minutes. Add all the seasoning and vegetables, cook for 5-8 minutes or until done and remove. Serve hot with rice.
Thai fried rice
Ingredients:
½ kg rice, boiled
¼ cup oil
½ cup onion, finely chopped
1 heaped tsp garlic, crushed
1 tsp sugar
1 tbsp chilli garlic sauce
1 cup prawns, boiled
1 chicken breast, boiled and shredded
2 eggs, lightly beaten
2 tbsp fish sauce
1 capsicum, sliced
1 carrot, sliced
1 tomato, remove seeds and cut in small cubes
½ cup spring onion leaves, chopped
1 tsp each of salt, white pepper, Chinese salt
Method:
Heat oil and stir fry onion and garlic till golden. Add sugar, all the seasonings and boiled chicken and prawns. Add a little more oil if required. Now add in the beaten eggs and stir quickly to scramble them. Now add rice with all the vegetables, stir fry and remove. Serves four.
Green chicken curry
Ingredients:
2 cups large boneless pieces of chicken cut in 2 inch cubes
To marinate the chicken:
2 tbsp fresh coconut
2–3 tbsp coriander leaves
4 green chillies
½ tsp garlic
½ tsp cumin seeds, roasted
3–4 tbsp curd
2 tbsp lemon juice
1 tsp crushed coriander seeds
¾ tsp salt
8–10 whole black pepper
Blend all these together to make a fine paste and marinate the chicken cubes in it for half an hour.
Other ingredients:
¼ cup oil
2 tbsp coriander leaves, chopped
½ tsp garlic, crushed
2 tbsp coconut milk powder dissolved in ¼ cup water
10–15 curry leaves
1 spring onion cut in 2-inch diagonal pieces
Method:
Heat oil and fry crushed garlic, then add the marinated chicken. Cover and simmer till the oil rises to the top. Add in coconut milk and cook until thick.
Before removing from heat, add the spring onion and coarsely chopped coriander leaves. Serve with garlic rice.
Source: The Review
May 01, 2008
Eating In: All about oranges
By U. Ejaz
Easy orange jam
Ingredients
4 large oranges
1 litre (4 cups) water
3 cups sugar, approximately
Method
Peel oranges to remove all white pith, and discard the skin and seeds. Chop
oranges roughly. Combine orange pulp and water in boiler, cover and bring it to
boil. Reduce heat and let it simmer for 20 minutes or until the pulp is tender.
Measure the orange mixture, and add three fourth cup of sugar to each one cup of
the orange mixture.
Return the orange mixture and sugar to the pan, stir over heat without boiling
until sugar is dissolved. Now boil fast uncovered, without stirring for about 20
minutes or until the jam jells when poured on a cold saucer. Pour into clean
jars and seal when cold.
Orange marmalade
Ingredients
1/2 kg firm juicy oranges
1 lemon
4 cups sugar
5 cups water
1/4 tsp citric acid
2 drops orange colour (optional)
Method
Deseed the oranges and extract the juice. Place the juice and finely sliced
peels (skin) of orange in a large bowl. Add water and lemon juice and put aside
overnight. Boil in a pan and simmer the mixture until the peel is tender, in
about half and hour or more. Add sugar and bring back to a boil. Stir and cook
till it starts to set. Now add citric acid and colour, stir and cook for two to
three minutes more. Take off heat, cool and pour in clean bottles and store.
Orange crunch cake
Ingredients
1 cup butter
1 cup sugar
2 eggs
1 cup sour cream
2 cups flour
1 tsp baking soda
1 cup raisins
1/2 cup walnuts
1 tsp vanilla extract
2 tbsp orange zest
1/4 cup orange juice
1/2 cup white sugar
Method
Preheat the oven and prepare a 10-inch pan. Mix together butter and one cup
sugar. Add eggs and beat well with an electric mixer at medium speed. Mix in
sour cream and vanilla. Combine flour and baking soda and add to the creamed
mixture. Add raisins, walnuts, and orange rind and mix well. Pour batter into
the prepared pan. Bake for 60 minutes, or until a sharp knife comes out clean.
Let the cake cool in the pan for five minutes.
Dissolve half cup sugar in orange juice and pour over the hot cake. Leave it to
cool completely in pan before taking out on a serving dish.
Moist orange cake
Ingredients
2 medium (480g) oranges
2/3 cup blanched almonds, toasted
1 cup castor sugar
1 tsp baking powder
6 eggs
2 cups almond powder
2 tbsp flour
Method
Place unpeeled oranges in a medium saucepan, cover with cold water. Bring it to
boil, covered with lid, for 30 minutes and then drain. Repeat process with fresh
water, boil for an hour or until the oranges are tender, leave it to cool.
Preheat the oven to moderate 180°C.
Grease a deep 22cm round cake pan. Line the base with baking paper. Grind the
toasted blanched almonds with two tablespoons of the castor sugar until finely
chopped. Trim the ends off the oranges and discard. Halve the oranges; remove
and discard the seeds. In a blender process the oranges, including the rind,
with baking powder until the mixture becomes pulpy.
Beat the eggs and remaining sugar in a medium bowl with an electric mixer until
fluffy and pale in colour. Fold in the almond mixture, ground almonds, flour and
then the orange pulp. Pour the mixture into the prepared pan; bake in a moderate
oven for about an hour or until cooked. Cool in the pan. Take out cake on a
serving plate and dust with icing sugar before serving.
Source: The Review
February 07, 2008
Winter soups
Chicken coconut soup
Ingredients
2 cups chicken boneless (cut into cubes)
1cup canned button mushrooms (cut into halves)
3 cups coconut milk
3 cups chicken stock
1/2 cup sweet corn (canned)
1 medium tomato (chopped)
8 peppercorns (crushed)
4 tbsp lemon juice
3 tbsp Soya sauce
4 spring onions (finely chopped)
2 green chillies (chopped)
½ cup coriander leaves (finely chopped)
Salt to taste
Method
In a deep pan add chicken stock, coconut milk and bring to a boil. Add the coriander leaves, peppercorns and spring onions. Cook on a low flame for ten minutes. Stir and add the chicken cubes, mushrooms and corns. Cook for another 15 minutes or until the chicken is tender. Add the Soya sauce, lemon juice and stir gently. Garnish with green chillies and serve.
Corn and potato soup
Ingredients
3 tbsp butter or margarine
1 onion (chopped)
3 garlic cloves (crushed)
2 cups potato (cut into cubes)
2 tomatoes (chopped)
1 cup corn (canned or fresh)
1 tsp paprika
4 cups vegetable stock or chicken stock
1 green chilli (chopped)
2 tsp freshly ground black pepper
Fresh mint leaves (chopped)
Salt to taste
Method
In a deep pan melt butter on a moderate flame, add the onion and garlic and fry until golden brown. Add potatoes, tomatoes and corn and cook for ten minutes. Now add the chicken stock, paprika, green chilli, black pepper and salt. Cover and cook until potato is tender. Before serving add the mint leaves. Serve hot.
With spicy vegetables
Ingredients
½ red onions (chopped)
1 cup potato (chopped into cubes)
6 cups turnip (chopped into cubes)
6 cups peas
3 tbsps butter or margarine
1 tsp coriander seeds
½ tsp ground ginger
¼ tsp ground cinnamon
1 tbsp chopped spring onions
4 cups rich vegetable stock
2 tbsps sliced almonds
1 green chilli (seeded and chopped)
2 tsp sugar
½ cup coconut cream (or coconut powder)
Fresh coriander leaves (chopped)
Salt to taste
Freshly ground black pepper to taste
Method
Melt the butter or margarine in a large saucepan. Add and fry the onion for five minutes or till golden brown. Add the diced vegetables and fry for another five minutes. Add coriander seeds, ginger, cinnamon, spring onions, salt and pepper. Fry over low heat for about 10 minutes, stirring frequently. Then add the vegetable stock, sliced almonds, chopped chilli and sugar and stir well to mix, then cover and simmer gently for 15 minutes or until the vegetables are tender. Finally add the coconut cream to the soup and mix. Sprinkle with chopped coriander leaves and serve hot.
With spicy yogurt
Ingredients
4 tbsp gram flour
1½ cups yogurt (beaten)
½ tsp chilli powder
½ tsp turmeric
1 tomato (chopped)
3 green chillies (chopped)
4-5 tbsp oil
1 tsp cumin seeds
4-6 curry leaves
3 garlic cloves (thinly sliced)
1 tsp ginger/garlic paste
1 cup water
1 tsp fenugreek seeds
Salt to taste
Coriander leaves (chopped)
Method
In a bowl mix together the plain yogurt, gram flour, chilli powder, turmeric and salt and set aside. In a deep pan heat the oil then add ginger/garlic paste, curry leaves, fenugreek seeds, sliced garlic, cumin seeds and fry until golden brown. Now add the mixture of yogurt slowly and stir for five minutes and add the tomato and water. Boil the ingredients for 15-20 minutes. Serve hot with coriander leaves.
Source: The Review
January 31, 2008
From Thailand with love
Basil chicken
Ingredients
1/2 kg boned chicken breasts
4 cloves garlic, finely chopped
4 green onions, chopped
2 tbsp peanut or olive oil
4 tiny green or red peppers, finely chopped
3/4 cup finely chopped fresh basil leaves
2 tbsp fish sauce
Salt to taste
Method
Put chicken breasts in the freezer for about half an hour to make it firm but not frozen. Cut chicken into slivers. Heat oil in a wok and stir-fry garlic and green onions until tender but not brown. Add peppers and cook, stirring for a couple of minutes more. Add chicken and salt, and sauté until cooked thoroughly. Stir in basil and fish sauce and mix carefully.
Lemon grass chicken
Ingredients
2 stalks fresh lemon grass
1/2 kg chicken, boneless cut in medium-sized pieces
3 cloves garlic, crushed
1/4 tsp freshly-ground black pepper
1/2 tsp Thai chilli powder
2 tbsp sugar
1 tsp salt
2 tbsp Thai fish sauce
4 tbsp peanut/olive oil
Method
Cut off the woody tops and bottoms of the lemon grass. Remove the outer second or third layers of the stalk and cut the tender middle section into one-inch pieces. Pound the lemon grass in a mortar and pestle or just crush it. Combine crushed lemon grass, chicken, garlic, black pepper, Thai chilli powder, sugar, salt, and fish sauce in a bowl. Mix thoroughly and refrigerate for two hours.
Add oil in a wok, heat for a minute and add the marinated chicken mixture. Stir-fry for 15 minutes (the chicken and sauce will thicken and become caramelised). Remove from heat and serve with cold cucumber slices, lettuce, and rice.
Thai fried noodles
Ingredients
12 oz thin noodles, boiled
2 eggs, beaten
1 tsp sugar
3 tbsp oil
4 garlic cloves, chopped
4 tbsp lime juice
4 oz shrimps
4 bean sprouts
4 spring onions, sliced
2 tbsp dried shrimp, crushed
Salt to taste
To garnish
Finely chopped roasted peanuts
Cilantro leaves
Lime slices
Method
Heat oil in a wok, add garlic and cook until golden. Stir in lime juice and sugar until sugar has dissolved. Add eggs and cook for a few seconds, and stir in noodles. After a couple of minutes add shrimps, three fourth of the bean sprouts and half of the green onions. When the noodles are tender, transfer it on a serving dish and garnish with the remaining bean sprouts and green onions, dried shrimp, peanuts, cilantro leaves and lime slices.
Pineapple rice
Ingredients
1 fresh pineapple
4 cups cooked rice
1/2 cup coconut cream
2 onions, chopped
1 green chilli, chopped
2 tbsp raisins
2 tbsp cashew nuts, roasted
3 tbsp oil
1/2 tbsp sugar
Salt to taste
For the yellow curry paste
1 tbsp cumin seeds, roasted
1 tbsp coriander seeds, roasted
1/2 small onion
1/2 tsp turmeric powder
2 lemon grass, chopped
1/2 tbsp ginger, grated
3 red chillies, seeded
2 cloves garlic
1 tsp salt
Method
Grind all the ingredients to a fine paste.
Garnish
Chopped coriander
Method
Use a ripe pineapple so that its pulp can be scooped out easily. Cut the pineapple in half lengthwise, keeping the leaves on. Scoop out the flesh with a sharp knife to leave two shells with a thin border of flesh attached. Chop half the pineapple flesh to use in the dish. The remaining half of the flesh is not needed.
Heat oil in a wok, add onions and green chillies and fry till soft. Add the yellow curry paste and fry for a couple of minutes more. Add the chopped pineapple, cooked rice, coconut cream, raisins and cashew nuts and stir till all the coconut cream has been absorbed. Add the sugar and salt. Spoon the rice mixture into the empty pineapple shells. Serve hot garnished with coriander.
Source: The Review
January 17, 2008
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Source: The Review
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Tomato soup
500 grams boneless chicken
1 bunch of spinach (200 or 250 grams)
Seekh kebab
240
gm Bengal gram (kala chana)
½
kg beef minceSource: The Review
December 27, 2007
By Uzma Ejaz
Source: The Review |
Roasted mutton leg
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