Ziajan355

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.

The Masala Baingan is a dish that is packed with flavors from rich vibrant tomatoes, a hint of garlic, garam masala and not to miss the coriander powder and leaves that give it that rich gravy consistency and taste. Baingan is roasted separately and then combined along with the tomato gravy giving it the special touch. Must try this Masala Baingan Recipe by Rida Aftab and don't forget to share your experience with us! Course: Main Course Cuisine: Indian, Pakistani Keyword: Brinjal, curry, vegetable, Veggie Curry Ingredients 500 gm Brinjals Baingan 4 to matoes finely chopped 1/2 cup oil 2 tsp red chili flakes 2 tsp cumin seeds 1 tsp mustard seeds 1 tsp coriander powder 1/2 tsp turmeric powder 6 curry leaves 1/2 cup tamarind paste 1 tbsp grated coconut 1/2 tsp salt For Garnishing: 4 green chilies thinly sliced 1/2 bunch fresh coriander leaves finely chopped Cooking Method Wash brinjals and cut into round slices. Then soak in salty water for 20 minutes. Remove from the water and drain. Now heat oil in a deep pan. Fry brinjal slices in hot oil for 4-5 minutes or until golden. Remove from the oil and set aside. Now place all ingredients into the pan. Cook ans stir for 5 minutes. Place fried brinjals in it and cook for 2 minutes. Turn off the heat. Take it out in a serving bowl. Garnish with green chilies and coriander leaves. Masala Baingan is ready to serve.

Biriyani is a flavorful rice recipe cooked along with meat, fish or often vegetables.Mutton biriyani is the royal biriyani among all other meats. The mutton itself contains lots of ghee which goes very well with the rice and enhances the taste.There are lots of variety biriyani’s named according to the current places in which they made. Here is an easy and differently tasted Karachi / Pakistani mutton Biriyani recipe. Ingredients: Tender Mutton-1 kg Basmati Rice long- 2 cup Onion-1 large Ginger garlic paste-2 tbsp Curd- 1/4 cup Turmeric powder- 1/2 tsp Red chilly powder- 2 tsp Coriander powder-3 tsp Garam masala powder- 1 tbsp Cardamom powde- 1/4 tsp Nutmeg powder- 1/4 tsp Mace powder- 1/4 tsp Kewra water-1 tsp Whole garm masala pieces Saffron food color-a pinch Fried onion-1 Oil- 1/2 cup Lemon wedges-few Preparation: Wash and soak basmati rice in water for 30 minutes and after that cook it with enough more water, salt and some whole garam masala pieces. Cook until done. Drain it and keep aside. Take a heavy bottomed deep pan, heat oil, add whole garam masala pieces. Add onion chopped and saute until nice golden brown. Add ginger garlic paste and saute for a minute. Add yogurt, mutton pieces, turmeric powder, chilly powder, coriander powder and salt. Mix well, cover the lid and cook for about 40 -45 minutes (by stirring often; if need add 1/4 cup of water to cook mutton) until the mutton pieces become tender and cooked nicely. After that add nutmeg powder, mace powder and cardamom powder and garam masala powder; mix well for few minutes. Now in another pan, add a tablespoon of oil and spread the cooked mutton masala on top evenly. Above that add the boiled basmati rice. Sprinkle 1 tbsp of oil on top, fried onion, lemon wedges, kewra water (mix kewra water with saffron food color and sprinkle it all over the rice).. Cover tightly and put on dum for 20 minutes. Serve with salad and raitha.