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Recipe: A complete meal
Ingredients
1/2 kg chicken (boneless)
3 tbsp oil.
1 tsp red chilies.
1 tsp salt.
2 fresh tomatoes.
1 tbsp ginger and garlic paste.
1 tsp turmeric.
4 green chilies (chopped).
3 tbsp white vinegar.
1 tsp garam masala.
Chinese salt to taste
Coriander leaves for garnishing.
Serves 2.
Method
Soak the chicken in vinegar for half an hour. Add tomatoes, red and green chilies, salt, ginger and garlic paste, and turmeric to oil. Fry this mixture for 10 minutes until tomatoes turn into paste. Then, add chicken. Cover the Karahi and let simmer for half an hour. Add Chinese salt, and sprinkle coriander leaves and garam masala for a savory aroma. Serve with boiled rice or naan!
Fruit layer dessert
Ingredients
1 Banana, sliced
2 Slices pine apple, fresh or canned
2 tsp sugar
4 slice thick fruit cake, lightly buttered.
Serves 2.
Method
Place two slice of the fruit cake, buttered side down, onto preheated scallops. Place half the banana onto each slice. Top with a slice of pine apple and remaining banana. Sprinkle each sandwich with the sugar and top with the slices (buttered side uppermost). Toast for two minutes. Serve hot with the cream or ice cream & enjoy!
Tahira Saleem
Bun kabab
Ingredients
1/2 cup potatoes (boiled and mashed)
1/2 cup daal chana (boiled)
Salt to taste
2 tbsp Chili powder
White zeera
Black zeera
2 eggs white
Cucumber
Tomatoes
Burger buns
For chutney:
1 bunch coriander leaves
1/2 bunch mint leaves
4 green chilies
1 tomato
1 tsp salt
3 tbsp curd
Method
Mix potatoes, daal chana, salt, chili, white zeera and black zeera well and make kababs, dip them in eggs and fry till golden brown. Spread chutney on half of the burger bun, place kabab, tomato slices and cucumber slices. Place the other half and serve with French fries.
Sana Shekhani
Tandoori murgh
Ingredients
2 1/2 lb chicken
1 tsp coriander seeds
1 tsp cumin seeds
1 inch ginger, grated
4 cloves garlic, crushed
1 1/2 tsp red chili powder
8 fl oz yogurt
Few drops of red colour (optional)
Ghee
1/2 a lemon
Method
Skin the chicken and cut into eight pieces. With a sharp knife make 2-3 slits in each piece. Dry roast the coriander and cumin seeds, stirring constantly, until they turn a few shades darker. Grind to a fine powder.
Mix the coriander and cumin powder with ginger, garlic, salt, chili powder, yogurt and colouring. Place the chicken pieces in a large bowl and pour the yogurt mixture on the top.
Cook in the oven till the chicken is tender and all the water has evaporated, leaving the chicken dry.
Syeda Faiza Mateen
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