ziajan food secrets

Instructions Wash and dry the okra. Cut the okra into small discs, discarding the head and the skinny tail, as shown in the picture below Heat oil in a pan for frying. You can choose to deep fry them or shallow fry them. Once the oil is hot, tip in all the okra discs and fry for about 6-8 minutes, until they begin to crisp up. You'll know the oil is hot enough when you drop one okra disc and it floats to the top In a separate pan, add a few tbsp of oil and once hot, add the sliced onion and garlic. Sauté this on high heat for a few minutes, until translucent and pink. We don't want to brown the onion Add the tomatoes, green chillis and all the spices. Sauté this on high heat for a few minutes Add the fried okra, mix in and turn the heat to low. Allow the okra to simmer on low for 10 minutes Notes I always prefer red onions when I cook Bhindi in this style. This is because the colour of red onions stand out far more than their white counterpart. You are free to use any onion you wish.

lahori chaney Chholay 1 piyali Tail 1 piyali Piyaz 2 adad Tamater 3 adad Haldi 1 chaye ka chamach Garm masla 1 chaye ka chamach Safaid zeerah 1 chaye ka chamach Adrak aur lehsan ka paste 1 khanay ka chamach Adrak 1 khanay ka chamach Laal mirch 1 khanay ka chamach Meetha soda ½ chaye ka chamach Masoor ki daal 2 khanay k chamach Namak hasb e zaiqa Chicken cube 1 adad Banane ki tarkeeb 1 degchi main 1 piyaali tail garam kar k 2 adad bareek kati piyaz golden brown karia aur chicken k 14 daal kar paani khuskh kar lain. Ab is main adrak aur lehsan ka paste, haldi, pisi laal mirch, pisa garm masala aur hasb e zaiqa namak shamil kar k halka bhoon lain. Phir ek piyaali bheegay hoye chano ka paani nikal kar dobara 3 sy 4 glass paani aur masoor ki daal dal kar halki anch par pakain. Jab is main ubaal ajaye to adha chaye ka chamcha meetha soda shamil kar dain. Phr chholay galny aur daal k sath yakjaan honay k baad cholah band kardain. Isky baad chicken k tukro main tamatr kaat kar shamil kar dain aur halka sa bhoon kar do piyali pani daal dain. Jab josh ajaye to is main chholay, bareek kati adrak, chicken cube aur safiad zeerah daal kar halki anch per dam per rakhain. Jab tail oper ajaye to taiyar murg chholay garm garm naan k sath serve karain.

1 tbsp olive oil 1 brown onion, chopped 2 garlic cloves, crushed 1 x 800g can Italian diced tomatoes 1 tbsp tomato paste 1/3 cup chopped fresh continental parsley 1/2 tsp caster sugar Salt & freshly ground black pepper 400g Cucina Matese Penne Rigate Italian Pasta RECIPE NOTES microwave tip: Place the oil, onion and garlic in a medium, heatproof microwave-safe bowl. Cook, uncovered, on High/800watts/100% for 2 minutes. Stir in the tomato paste and cook, uncovered, on High/800watts/ 100% for 1 minute. Stir in the tomatoes and cook, uncovered, on High/800watts/100%, stirring every 3 minutes, for 6-10 minutes or until the sauce reduces and thickens slightly. Storage: The tomato sauce (and variations) will keep in an airtight container in the fridge for 3 days. Alternatively, freeze serving-size portions in separate airtight containers for up to 3 months. Defrost in the fridge overnight. To reheat, place the sauce in a saucepan over medium heat, stirring occasionally, for 6-8 minutes or until heated through. ((( Variations ))) Pasta with tomato & chilli sauce: Add 1 small chopped fresh red chilli with the garlic in step 1. Replace the parsley with fresh basil. pasta with tomato & bacon sauce. Add 2 bacon rashers, rind and excess fat trimmed, finely chopped with the onion in step 1. Pasta with creamy tomato sauce: Stir 2 tbs of cream into the sauce with the parsley in step 3.