Dua Fasih Posted October 21, 2016 Report Share Posted October 21, 2016 Bombay Biryani jannat malik, Zarnish Ali, Yumna zia and 1 other 4 Quote Link to comment Share on other sites More sharing options...
Dua Fasih Posted October 21, 2016 Author Report Share Posted October 21, 2016 ??????????????? LAB E SHIREEN (Guest ae hue the so did not take proper pictures bcoz i was in hurry) Lab E Shireen Recipe. Recipe By Dua Fasih Ingredients, Milk 1 litre (tetra pack, i used Milk Pack) Sugar 1 cup Big can of Fruit cocktail 1 Banana 2 to 3 or as required Some seasonal fruits (Optional) Nuts almonds 1/4 cup Nuts Pistachio 1/4 cup Cornflour 3 to 4 tbsp or as need Colored vermicelli 1/2 cup Fresh Cream 3 to 4 tetra packets (approx 500 to 600ml or as you prefer) Jellies (any 3 to 4 colored jellies) Red colored syrup (Rooh afza) 3 to 4 tbsp (for decor) Method:- 1) First of all slightly whipped Fresh cream with 2 to 3 tbsp of sugar and put it in the fridge to chill 2) Colored vermicelli boil in water approx 5 to 8 mins like noodles, and keep on stirring so that the vermicelli don’t stick at the bottom.then rinse, this step is just because they reduce color in water not in milk) 3) Heat 1 litre milk on stove. Once the first boil comes add sugar to it. When sugar is dissolve add boil colored vermicelli cook 1 or 2 min n keep stirring. Next dissolve cornflour in water and add to milk when milk becomes thick,(remember it should more thick then custard because we will add fresh cream and fruits later) let it cook for 2 minutes and then allow it to cool. when its cool (room temp) put it in the fridge to chill 4) When you serve, Mix chilled Fresh cream in milk vermicelli bowl and Then add fruits cocktail, bananas and some seasonal fruits and mix well. 5)Take a serving bowl put any red colored syrup and allow it to spread at the bottom and on the side by just moving the dish in different directions and then add that milk vermicelli creamy fruits (lab e shireen), drizzle some red syrup on the top Then sprinkle crushed nuts and lastly decorate with jelly and serve after refrigerated. waqas dar, Zarnish Ali and jannat malik 3 Quote Link to comment Share on other sites More sharing options...
Dua Fasih Posted October 21, 2016 Author Report Share Posted October 21, 2016 (edited) ???? ?? Salad Platter (Salad Bar) ???? #Potato_Salad, #Spaghetti_Salad, #Macaroni-Salad, #Red_Bean_Salad ) (Just Like Pizza Hut Salad Bar, Only Sauces Are Missing In Pic, Will make again In Sha Allah with full bars of salads & sauces , i could not take pics of sauces and other salads because of many guests) ______________________________________ Potato Salad Recipe, Recipe By Dua fasih Ingredients, Hard Boiled Potato Cubes, 3 Full Cups Mayonnaise, 1 Cup Fresh Cream, 3 to 4 Table Spoon Mustard Paste, 1 Tea Spoon Vinegar, 1 Or 2 Table Spoon Salt, To Taste Dried Parsley, Half Tea Spoon Method, Mix all dressing ingredient well then add potatoes and mix then check if some thing need more, add more _________________________________________ Macaroni Salad Recipe By Dua Fasih Ingredients, Elbow Macaroni, 2 Cups Mayonnaise, 3/4 Cup Ketchup, 2 Table Spoon Mustard Paste, 1/4 Tea Spoon Vinegar (optional) , 1 Table Spoon Salt, A Pinch Chili Sauce Or Hot Sauce, 2 Tea Spoon Dried Parsley, Half Tea Spoon... Method, Mix all dressing well & add Macaroni and fold with dressing. (Check if need something more, add more) ________________________________________ Spaghetti Salad Recipe, Recipe By Dua Fasih Ingredients, Boil Spaghetti, 2 Cups Butter, 2 to 3 Table Spoon Oil, 2 Table Spoon Yogurt, 4 to 6 Table Spoon Mayonnaise, 2 to 3 Table Spoon Salt, To Taste Dried Parsley Method, Heat wok add Butter and add spaghetti and fry till 2 to 3 minutes then take out in a big bowl add all ingredients and mix well. (If need more yogurt n mayonnaise then add more) _________________________________________________ Bean Salad Recipe, Recipe By Dua Fasih Ingredients, Boiled Red Beans, 1 Cup Sweet Corns (Optional), 2 to 3 Table Spoon Salt, To Taste Chat Masala, As Rquired Lemon Juice, 1/4 Cup Red Chili Flakes, 1/4 Tea Spoon Tomato, 1 Small (chopped) Onion, 1 Small (Chopped) Capsicum, 2 Tea Spoon (Chopped) Method, Mix all ingredients together and serve Edited October 21, 2016 by Dua Fasih Zarnish Ali, waqas dar and jannat malik 3 Quote Link to comment Share on other sites More sharing options...
Dua Fasih Posted October 21, 2016 Author Report Share Posted October 21, 2016 ????? Stuffed Daal Kachori With Aalu Chana Tarkari & Achaar The Most Delicious & Famous Food In Pakistan & India STUFF DAAL KACHORI RECIPE, Recipe By Dua Fasih Ingredients: White Flour (maida), Half Kg Tap Water, As ReQuired For Kneading Salt, To Taste Ghee, 2 to 3 table spoon Hot Oil, For Frying Filling: Split Bengal Gram,(Daal Chana) 3/4 cup (soaked, boiled with some salt and some Red chilli powder & Chopperized ) Method: knead flour dough with salt n water like we knead wheat dough for roti, (lil soft) after kneading put some Ghee all over the dough, like massage with the help of fingers n give rest 4 some time. Grease your hands with ghee or oil, make little balls, then make whole in ball put filling of daal chana n then make ball again, make sure, that no whole in the ball now put filled balls on rolling board n make very thin kachori with the help of oily finger. its ready to fry, Fry kachori in hot oil (oil temperature is matter alot) when you add kachori in a wok for frying then immediately push kachori after every second with the help of spider spoon thats the main point to make fluffy kachori, when kachori become fluffy then leave kachori in oil 4 coming nice golden brown color. your stuffed daal kachori is ready.... (NOTE: no dry flour use in making balls n kachori) AALU CHANA TARKARI RECIPE, Recipe By Dua Fasih Ingredients: Potatoes (Aalu), 3 4 Medium cut in very tiny pieces Boiled White Chickpeas (safaid chaney), 1 Cup Salt, To Taste Crushed Red Chilli, 1 or 1 n half table spoon Turmeric, 1 Tea Spoon Onion Seeds (kalonji) 1 Tea Spoon Crushed n roasted cumin, Half Tea Spoon Method: Boil potatoes in warm water with salt Turmeric n Crushed red chilies. After boiling use potato masher n mashed the potatoes, add white chickpeas & onion seeds, cook 5 to 8 mins in low flame. Tarkari is ready (with out oil if you want to add oil then make tarka of kari patta) Zarnish Ali, jannat malik and waqas dar 3 Quote Link to comment Share on other sites More sharing options...
Dua Fasih Posted October 21, 2016 Author Report Share Posted October 21, 2016 (edited) ????? Weekends Break Fast, Spanish Omelette Spanish Omelette Recipe, Recipe By Dua Fasih FOR FILLING: (Its all up to you, but i used) Ingredients, Boil Chicken (with salt & pepper) OR Left over Tikka, Half cup (make chunks or shredded) Tomatoes, 2 Normal Size OR Half Cup (cut in tiny pieces) Capsicum, 1/4 cup (cut in tiny cubes) Mushrooms, 2 to 3 (cut as your preference) Olives, 5 to 6 Salt, To Taste (remember tikkka n eggs are salty as well) Red Pepper Powder, 1/4 Tea Spoon (you can replace the Red Pepper with black or white pepper) Oil, 2 to 3 Table Spoon Cheddar cheese OR Mozzarella Cheese, (As you want, i used Cheddar half cup shredded you can use cheese slice also) Method: Heat the pan with oil add tomatoes n cover up lid till tomatoes are soft (maximum 2 mins), then add seasoning salt pepper & add Capsicum, Tikka, Olive & Mushrooms n cook for 2 mins. & take out in a bowl. (I Prefer to cook tomatoes, i don't like raw tomatoes in Spanish omelette) FOR BASE OF OMELETTE: Ingredients, Beaten Eggs, 2 Baking powder, 1 Pinch Salt, To Taste Crushed Black Pepper, 1 Small Pinch Milk, 3 to 4 Table Spoon Oil, 3 to 4 Table Spoon or As ReQuired Method: Take a bowl add all ingredients accept oil, & mix well, now add oil in a frying pan (in slow flame) add eggs mixture n move frying pan in circle, when it becomes golden brown then flip the omelette for 30 to 40 sec, & flip back again, (just for satisfaction that eggs are cook from both sides ) switch off the flame, add filling on half egg (in D shape) then sprinkle cheese and cover up from remaining half side of eggs base omelette, now on your flame again, cook for couples of seconds to melt the cheese. and your Spanish Omelette is ready, Edited October 21, 2016 by Dua Fasih jannat malik, Zarnish Ali and waqas dar 3 Quote Link to comment Share on other sites More sharing options...
Dua Fasih Posted October 21, 2016 Author Report Share Posted October 21, 2016 (edited) ???? Masala Beef Pulao With Shami Kabab My Mama's Recipe May The Soul Of My Mother Rest In Peace, Aameen MASALA=BEEF=PULAO (Recipe) Recipe By Dua Fasih FOR PULAO STOCK (YAKHNI) Ingredients: Beef, Half Kg Fennel seeds (Sonf), 2 Table Spoon Whole Dry Coriander , 2 Table Spoon Salt, To Taste Whole Garlic, 6 to 7 cloves Whole Ginger, 1 to 2 Inch Whole Medium Size Onion, 1 (cut in 4 pieces) Black Pepper Corns, 8 to 10 Water, 7 to 8 Glass Method: Take a pot add all ingredients and cook until meat is tender (make sure we need 2 cups Remaining Beef Yakhni to add in Pulao), Then seive the yakhni and separate the meat and yakhni, Discard all remaining ingredients, (if you use to make potli you can do so, but i don't prefer FOR MASALA BEEF PULAO Ingredients: Basmati Rice, Half Kg OR 3/4 KG (sock in water) Onion (Sliced) 2 to 3 Cinnamon Sticks, 2 Green Cardamom, 4 to 5 Black Cardamon, 2 Cumin Seeds, 1 Tea Spoon Bay Leaf, 1 Black Pepper Corns 8 to 10 Aniseed (Baadyaan ka phool), 2 Cloves, 2 to 3 Fresh Ginger Garlic Paste, 2 Table Spoon Tomatoes, 2 (Medium Size) Fresh Mint Leaves, Half Bunch Green Chili, 8 to 10 (cut in to two pieces) Garam Masala Powder, 1 Tea Spoon Salt, To Taste Oil OR Ghee, 1 Cup Zarda Color , a small pinch (mix with 2 Table spoon of kewra water) * * *Cook beef With Stock (Yakhni) * * * Method: Heat oil in a pot add all Whole Garam Masala & onion, When onion become golden brown then add ginger garlic paste and saute, Then add Beef, tomatoes, mint, salt, garam masala powder and green chili and cook till tomatoes are tender. Add Yakhni cover led n cook for 4 to 5 mins in full flame, then add pre-soaked rice (adjust the rice and water ratio according to you) Let this cook on high heat for 2-3 minutes then reduce the heat to medium and keep cooking it, until the water diminishes, giving it a stir every now with slow hand and then to make sure all the rice is cooked evenly and perfectly. Once you find there is very little water left in the rice, reduce the heat to the lowest point possible. then add kewra n food color mixture Seal your pan by using a tight lid or wetting a kitchen towel and placing it over the pan then placing a lid on top of it. Leave the rice to continue steaming on very low heat for a good 10 mins. Switch off, and serve Edited October 21, 2016 by Dua Fasih waqas dar, Zarnish Ali and jannat malik 3 Quote Link to comment Share on other sites More sharing options...
Dua Fasih Posted October 21, 2016 Author Report Share Posted October 21, 2016 ???? Assalam O Alekum Jumma Mubarak Kuchh meetha hojaye Kheer yummm Kheer (Rice Pudding) Recipe Recipe By Dua Fasih Ingredients: Tetra Pack Milk, 1 and half Kg Rice (washed & Soaked in water), half cup Granulated Sugar (normal home sugar), To taste Perha methai (i prefer instant of khoya), 3 to 4 Green Cardamom Powder, Half Tea Spoon Heaped Kewra Water, 3 to 4 Table Spoon (if you use kewra essence then add few drops only) Almonds & Pistachio, For Garnishing Method: Take pot add milk, Boiled the milk in full flame, after 1 boil reduce the flame in to medium low, Take out 1 and half cup milk, Half cup milk for blend the rice (Note, Blend the rice just 1 min) & 1 cup milk to blend the perha with milk until it looks smooth & creamy, then add blended rice in milk pot & stir continuously until the boil comes, Then mash the rice with spoon or masher to in-co-operate with milk, and cook till milk reduce in half, Then add sugar, perha milk mixture and cardamom powder. Once it's thickened and well cooked, taste the sugar and adjust to your taste (don't forget that perha is sweet as well). Add kewra water in last mix & cook 2 mins more in very low flame.Off the flame. When steam is skip put it in fridge. Garnish with nuts as desire & serve chilled. Zarnish Ali, waqas dar and jannat malik 3 Quote Link to comment Share on other sites More sharing options...
Dua Fasih Posted October 21, 2016 Author Report Share Posted October 21, 2016 ???? Weekend Breakfast Egg Roll Ups ( Tamagoyaki) Yummmm & Eye Catching Korean Break-Fast Egg Roll Ups (Recipe) Recipe By Dua Fasih Ingredients. Eggs, 3 (if you are not using brown eggs (desi andey) than add a very small pinch of yellow color) Milk, 2 Table Spoon Carrot, 2 Table Spoon (Fine Chopped) Spring Onion Leaves, 2 Table Spoon (Fine Chopped) Onion, 2 Table Spoon (Fine Chopped) Salt, To Taste Crushed Black Pepper, To Taste Oil, For Frying Method: First crack the eggs into a mixing bowl. Add Yellow food color if required & add in milk & salt. whisk until combined. Then pass through a fine sieve to remove chalaza (chalaza in known to contain cholesterol) & its frequently removed for finer texture of dish. & add in finely chopped veggies (carrot, onion & spring onion) & Add in fresh crushed black pepper. Lightly grease a frying pan with oil, & heat the frying pan, Then pour half egg mixture & cook it over low heat. (Now depend on your frying pan size, if its ten inches round then add egg mixture in 3 portions if lil bit small then egg mixture add in 4 portions. i add in 3 portions its convenient for me ) Until half done, roll omelette with the help of spectualla & spoon, Roll half way up to the middle, (roll like we wrapped the spring roll) & if there is not enough oil, lightly grease the pan each time when you roll up. when you roll half way then slightly move whole omelette to make space to add more omelette mixture. And add in a 1/4 of egg mixture to the side of unrolled omelette. & cook untill half done. And roll half way up again & move the Egg roll to the center of the pan to make space again to add remaining egg mixture. And repeat the method again, add all remaining egg mixture & cook until half done, & finally roll all the way up. Take out in the plate or into a cutting board. let it cool in room temperature other wise its easily broken when u cutting the omelette. Now slice into bite size pieces & serve (Note. Cook egg roll ups into very low heat from start to end) jannat malik, Zarnish Ali and waqas dar 3 Quote Link to comment Share on other sites More sharing options...
Dua Fasih Posted October 21, 2016 Author Report Share Posted October 21, 2016 ?????? Chicken Garlic Mayo Roll With Special Dip Family Favorite, Same copy of famous roll outlet Chicken Mayo Garlic Roll With Special Dip Recipe Recipe By Dua Fasih ______________ For Making Garlic Mayo Take 1 cup mayo add 2 table spoon heaped Garlic fine paste (fresh), pinch of salt, 2 Table spoon White vinegar, pinch of white pepper (Optional) mix well..and mayo garlic is ready ____________ For Making Chicken Take half kg Boneless Chicken cut in cubes, Tanduri Masala add according to your taste or 4 to 6 Table spoon heaped, Yogurt 1 cup, Ginger Garlic paste 1 Table spoon, Lemon Juice 4 Table spoon & Pinch of Orange food color (optional)..Add n mix all ingredients and marinate about 1 or 2 hour then take a wok add 3 to 4 Table spoon of Oil add marinated chicken & cook in medium flame, cover the lid of wok, when chicken is cooked. then smoked with hot coil. For Making Puri. (i write in urdu just for convenient for every one, if someone does not understand ask me i ll translate) All purpose flour (maida), salt ,and water for kneading, (Mai yahan Quantity nhi likh rhi jitna apko chahiye utna maida lena hai) Normal Roti dough ki tarah goundh k uper ghee lga k rkh dein kuch dair bad hath oily kar k chote pairhe bna kar rkh dein kuch dair (5 to 8 mins) Geeley (wet) kaprhe se dhak kar, pher surface per oil lgayein aur perhe ko oily Fingers ki help se lamba karti jayein itna barek karein har side se k neche ki surface dikhney lagey (zara bhi khushk maida nahi lagana) pher garam oil mai Deep fry karein (puri k liye wok (karhahi) use krein) roti ki trah dhiyan se dal kar uper se spoon se press karein wo phooley gi is trah.. aur flip kar k dono sides itni hi pakayein jaise puri bahar milti hai (over cook na karein aur kachi b na ho) ye hogyi authentic puri tyar __________ For Special Dip... Recipe By Dua Fasih Ingredients Thick Dairy yogurt, 1 Cup Thick Tamarind Pulp, 1 Cup Roasted & Crushed Cumin, 1 Table Spoon, Salt, To Taste, Green Coriander, 1 bunch, Mint Leaves, 7 to 8, Green Chili., 4 to 5 or as you prefer, Crushed Red Chili, 1 tea spoon. Method, Mix all ingredients in blender, Serve with mayo garlic roll. Assembling: Take puri & place chicken pieces on it pour mayo garlic as you required then wrape like a roll Serve with Roll's Special Dip waqas dar, jannat malik and Zarnish Ali 3 Quote Link to comment Share on other sites More sharing options...
Dua Fasih Posted October 21, 2016 Author Report Share Posted October 21, 2016 (edited) ?????? Fried Fish My Fav Fried Fish Recipe Recipe By Dua Fasih Ingredients:- Fish, 1 kg (Washed 2 times 1 time with add salt before washing, if having some smell issue then wash with White Vinegar too) Yogurt, 4 Table Spoon Ginger Garlic Paste, 1 Table Spoon Red Chili powder, 1 Tea Spoon OR as required Crushed Red Chili, 1 Tea Spoon OR as required Salt, To Taste Garam Masala Powder, Half Tea Spoon Heaped Roasted Crushed Cumin, Half Tea Spoon Crushed Dry Coriander, Half Tea Spoon Lemon Juice, 3 Table Spoon Oil, For Frying Method Add all ingredients in a bowl add little water to make a thick paste, add washed fish n marinate for half hour to penetrate the all Masala into fish. Heat oil n fry fish from both sides & Serve. Sprinkle Lemon & Chat Masala Edited October 21, 2016 by Dua Fasih jannat malik, Zarnish Ali and waqas dar 3 Quote Link to comment Share on other sites More sharing options...
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