Recipes and tips

"Recipe has no soul. You, as a cook, bring soul to the recipes". In the section we will go out all the recipes from Chinese to Continental from Italian to South Indian Pakistani to Arabic.  All you have to do is to visit our page  and enjoy our recipes, happy cooking!

SZECHAUN CHICKEN

Ingredients:

half k.g chicken breast meat

1 tablespoon soysauce

1 teaspoon cornflour

pinch of salt and pepper

ginger garlic paste 1 teaspoon

half cup oil

one chopped green pepper

 one chopped red pepper

2 teaspoons of cornflour

one cup chicken stock

2 teaspoons chilli sauce

Method: 

Marinate chicken breast pieces with cornflour, soysauce, salt and pepper for 30 minutes

Heat oil in wok. Fry the marinated chicken in it. when it changes its colourand cooked , remove it from oil , now remove extra oil from wok and remains only 1 tablespoonin wok to fry green and red pepper, red and green chillies then add chicken stockthickened with 2 tablespoon of cornflour. stir well until boil, simmer and add chicken , chillies and red and green pepper. Serve over boiled rice.  

 Chicken with almonds 

Chicken two k.g

Two eggs 

Salt 1 teaspoon white pepper half teaspoon 

Cornflour one cup

Onion chopped one small

Half cup green peas

Soya sauce 1 teaspoon

Sugar 1 tablespoon

Almonds toasted as needed

Method

Diced chicken in 1/4 inch  Heat oil in a wok and fried chicken for a minute or two remove and set aside. Add ginger garlic paste in the same oil and fry prepared vegetables for one minute and enough chicken stock to make 3/4 cup liquid. Add cornflour mixed with water, soya sauce and sugar in a wok , add vegetable mixture from pan and stir it until sauce thickens for about five minutes,  top with toasted almonds and servei

SHAHI TUKRA

 INGREDIENTS  FOR SHAHI TUKDA 

3 servings 

 5 slices of bread 

0.5 cups ghee 

50 ml of water 

50 g of sugar 

2 black cardamoms, crushed 

6 strings of saffron 

milk, 3 cups 

2 pinches of green cardamom powder 

one palmful of cashews 

1 bunch of almonds 

1 handful of nuts

HOW DO YOU MAKE SHAHI TUKDA? 

Step 1 / 4 Make the Sugar Syrup 

Shahi Tukda is a simple yet delectable recipe that is perfect for sweet lovers. Here is a simple recipe for making traditional Shahi Tukda at home. Heat the water and sugar in a saucepan; once the sugar dissolves, add the saffron strands. Allow to boil until the syrup reaches a two string consistency. Turn off the heat and set aside the sugar syrup once it has thickened slightly.

Step 2 / 4 Prepare The Rabdi 

In a separate pan, heat the milk over medium heat until it is reduced to about 1/4 of its original volume. Once the milk has been reduced, add the cardamom powder and 1/4th part of the sugar syrup (prepared in step 1) and mix well. Continue to heat it for 5 minutes while stirring constantly. When finished, remove the pan from the heat and your rabri is ready. Set aside until needed.

Step 3 / 4 Fry the bread slices in a shallow pan.

Now, cut the bread slices in half and slice them into two triangles. Then, in a pan, heat the ghee and shallow fry the bread until crisp and golden brown on both sides. After the bread slices have been fried, soak them for about a minute in the remaining sugar syrup (prepared in step 1).

Step 4 / 4 Cover With Rabdi That Has Been Prepared 

Place it on a serving dish. Pour the rabri (prepared in step 2) over the bread slices and top with the chopped nuts. If you're in a hurry, use condensed milk instead.

 

CHICKEN TIKKA MASALA

INGREDIENTS:

tomato 3-4

cream one packet

onion 2-3

ginger garlic paste 1 tablespoon

1/2 kg boneless skinless chicken breasts or thighs, about 4 breasts

2 teaspoons garam masala

1 teaspoon cumin

1 teaspoon turmeric

1 teaspoon red chili powder

2 tablespoons extra virgin olive oil or canola oil

INSTRUCTIONS

Cut the chicken breast into bite size pieces or you can use boneless chicken

In a bowl add the chicken with the garam masala, cumin, turmeric, red chili powder

Pineapple sweetdishes 

1. Pineapple delight

Ingredients:

Pineapple one tin

Cream  one packet 

sugar one cup 

cake rusk one packet 

green and red jelly one packet of each

Method:

1. Empty jelly crystals into a vessel . Add half glass of boiling water and stir until crystals have dissolved. Pour into a steel container. Cool in the fridge for 2 hours. Dice jelly into cubes. 

Caramelized one cup of sugar until it become brown,

spread it and allow to cool on aluminum foil greased disposable container. 

When it cool down it become hard ,crush the caramel  and set aside

Layer cake rusk in dish and pour pineapple syrup from tin to soften cake rusk and spread cream over it (whip with sugar)

Sprinkle some crushed caramel  

On the top of cream layer spread red and green jelly cubes.

spread cream layer over it 

Again sprinkle some crushed caramel 

Put pineapple cubes over cream layer and sprinkle some crushed caramel 

Cool in fridge for 2 hours and it’s ready to serve 

2. Pineapple trifle 

Ingredients: 

Pineapple 1 tin

Banana 4-5

Sugar one cup 

Milk one litre

Custard (vanilla) 4 tablespoons 

Red and green jellies

Cake rusk one packet 

Method:

1. Empty jelly crystals into a vessel . Add half glass of boiling water and stir until crystals have dissolved. Pour into a steel container. Cool in the fridge for 2 hours. Dice jelly into cubes. 

Boil milk and add sugar according to your taste

Take quarter cup of water and add 4 tasp of custard powder and pour in hot milk cook until it became thick

Allow it to cool down

Cut banana into small pieces 

Take a bowl and spread cake rusk layer

Add cool custard 

Put some red and green jelly cubes 

Pour custard 

Add banana pieces and jelly cubes

Pour custard 

Add pineapple cubes on top and garnish with jelly 

Cool down the bowl in fridge for 2 hours 

And it’s ready to serve

3. Pinacolada delight:

Ingredients:

Pineapple 1 tin

Coconut flakes to tasted

Pineapple jelly crystals one packet

Sugar 6 tablespoons 

Vanilla custard 4 tablespoons 

Milk one litre 

Method:

1. Empty jelly crystals into a vessel . Add half glass of boiling water and stir until crystals have dissolved. Pour into a steel container. Cool in the fridge for 2 hours. Dice jelly into cubes. 

Boil milk and add sugar according to your taste

Take quarter cup of water and add 4 tasp of custard powder and pour in hot milk cook, until it became thick allow it to cool.

Pour cooled custard in a bowl 

Add a layer of pineapple jelly 

Add layer of custard 

Add pineapple cubes over it

Add coconut flakes for garnishing

Set to cool in fridge 

Ready to serve

Kitchen organizing tips

 For busy people, stressing out over a messy kitchen is such a headache. Good thing, there are smart ways to keep our kitchens organized so we can relax in our kitchens after a longday.However, it's surely the first Monday of September, If there is a perfect time to organize our kitchens. Labor Day is a vacation set away to recognize those who work.

Top ten baby foods (6-12 months)

6 to 12 months of babies development are crucial. During this age babies are developing teeth, started weaning and try to chew food. Here are some easy baby foods which you can make easily and they are also nutritious. 

1. Banana  and date :

blend both fruits together, make sure to remove dates skin bofore blending, make puree and ready to serve.

2. Porridge and green gram dal:

soak both for one hour then in a vessel, take one cup water, half tomato, half tea spoon ginger garlic paste, and add soaked porridge and green gram dal and a pinch of salt, cook on low flame for 20-30 min then blend it well. You can also add blended chicken piece in it.  

3 Potato kheer: