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Masala Beef Pulao With Shami Kabab 
My Mama's Recipe
May The Soul Of My Mother Rest In Peace, Aameen

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MASALA=BEEF=PULAO (Recipe)
Recipe & Made 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

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Weekends Break Fast, 
Spanish Omelette

The Special & Yummilicious Omelette 

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Spanish Omelette Recipe

Recipe & Made 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,

The Most Delicious & Famous Food In Pakistan & India

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STUFF DAAL KACHORI RECIPE,
Recipe & Made 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)

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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)

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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

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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)

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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)

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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

LAB E SHIREEN
(Guest ae hue the so did not take proper pictures bcoz i was in hurry)

Lab E Shireen Recipe.

Recipe & Made 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.