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Chawal kay pakoray – Food Recipe In Urdu

Thu, 02 Sep 2010 17:58:08 +0000

Peas & Potato Tikka

Tue, 24 Aug 2010 20:49:28 +0000

Ingredients:

* 1/2 of potato
* Salt to taste
* One-fourth teaspoon of black pepper
* Oil required for frying

For stuffing:

* 60g of green peas
* A small piece of ginger
* One-fourth teaspoon of garam masala powder
* Salt to taste
* 1/2 teaspoon of red chili powder
* One teaspoon of cumin powder

Procedure:

* Slightly mash the boiled green peas, add all the stuffing materials and mix them well.
* Divide this mixture into ten equal parts.
* Mash the boiled potato and add salt, black pepper to it.
* Divide this mixture also into ten equal parts.
* Apply some oil to hands, take each equal part and make into a ball.
* Now, stuff the stuffing material into this.
* Fry them in the oil.
* Now hot Peas & Potato Tikka is ready to serve and serve it with sauce or pickle.

Chicken Drumette, Ramdan Recipe

Sun, 22 Aug 2010 21:30:19 +0000

Chicken Drumette

Ingredients:-

For Marination:-

Chicken legs 1 Kg

Vinegar 2 Tbsp

Yogurt 2 TBsp

For Batter:-

Salt to taste

Red Chillies Powder 3/4 tsp

Any Curry powder 1/2 tsp

Flour 4 TBsp

Rice flour 2 TBsp

Baking powder 1/2 tsp

Black pepper 1/2 tsp

Bread crumbs 1/2 cup

Oil for deep frying

Method:-

Make cuts on chicken drumsticks with knife.

Rub yogurt, little salt & vinegar on chicken & marinate it for 2-3 hours.

Mix all other ingrdients including Salt 3/4 tsp, Red Chillies, Any Curry powder, Flour, Rice flour, black pepper, baking powder.

Roll chicken into this powder. Drain the excess flour. Put it aside in fridge for 1/2 an hour.

Add little water in this left over flour mixture. Make a thick paste.

Dip the chicken drumsticks in it.

Roll bread crumbs on it.

Deep fry them to golden on low heat.

Serve with tomato ketchup or chillie garlic sauce.

Zeera Aaloo

Sun, 22 Aug 2010 21:01:08 +0000

Zeera Aaloo

Ingredients:

1 pound cooked potatoes*

3–4 tablespoons vegetable oil

1/2 inch freshly grated ginger

1/2 teaspoon cumin seeds

1 teaspoon ground cumin

3/4 teaspoon red chili powder

1/3 teaspoon turmeric

1/2 teaspoon amchur (mango) powder

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/2 cup cilantro, chopped

. *Use firm, thin-skinned potatoes such as Yukon

Method:

1. Peel and boil the potatoes—then cut them into ¾-inch pieces.

2. Pour the oil into a heavy bottomed pan, set the heat to medium high, and heat until almost smoking.

3. Add the cumin seeds and cook until they begin popping—approximately 10–seconds. Adjust the heat as required to avoid burning the seeds.

4. Add the ground cumin, chili powder, turmeric, and amchur to the oil and cook for several seconds.

5. Add the potatoes and mix thoroughly.

6. Add the salt and pepper and continue cooking until the potatoes are light golden brown.