Junaid Jamshed

وَلاَ تَحْسَبَنَّ الَّذِينَ قُتِلُواْ فِي سَبِيلِ اللّهِ أَمْوَاتًا بَلْ أَحْيَاء عِندَ رَبِّهِمْ يُرْزَقُونَ
(Surah Ali-’Imran, 3:169-172)

(Hadith Nabvi Sallalaho Alehe Walehe Wasalam)
Sahl bin Hunaif (May Allah be pleased with him) reported:
The Messenger of Allah (ﷺ) said, “He who supplicates Allah sincerely for martyrdom, Allah will elevate him to the station of the martyrs, even if he dies on his bed.” [Muslim].

(Riyad as-Salihin, Book 12, Hadith 1321)

Beef Liver

Ingredients

Oil ¾ cups
Onion 2 medium (sliced)
Ginger garlic paste 2 tbsp
Red chili powder 3 tsp
Turmeric 1 tsp
Beef liver (kaleji) 1 kg (cut into small pieces)
Fenugreek seeds ½tsp (crushed)
Dry coriander 1 ½ tsp (crushed)
Cumin 1 ½ tsp (crushed)
Tomato 2 (chopped)
Yogurt ¾ cup
Salt to taste
For Garnish
Green chilies
Ginger
Green coriander

Method

Heat oil in a pan and brown the onion then add ginger garlic paste and cook for a minute until get aroma.
Now add in liver pieces along, red chili powder, turmeric, fenugreek seeds, dry coriander and cumin.
Cover it and cook for 5 minutes.
Then add in chopped tomato and yogurt. Again cover and cook until water dries and liver become soft.
Now mix in salt and cook for a minute. (Cooking for more time after adding salt will make liver hard).
Dish out and garnish with green chilies, ginger and green coriander.

Extra Extra Hot Peri Peri Sauce

Ingredients

Kashmiri Chilli/ Talhar Mirch 6 (Long, Soak Whole Night In 1 Cup Hot Water)
Whole Red Chilli 1/4 cup(Soak Whole Night In 1 Cup Hot Water)
Ground Red Chilli 2 tbsp
Garlic (Crushed) 1 tsp
Mustard Seeds (Crushed) 1 tbsp
Crushed Coriander 1 tbsp
White Vinegar 1/2 cup
Onion (small, chopped) 1
Lemon Juice 2 tbsp
Tatri/Citric Acid 1/2 tsp
Oil 1/2 cup

Method

Combine all ingredients.
Now blend all ingredients in a blender for 5 minutes or until smooth paste.
Store in a sterilized jar in the refrigerator.

Peri Peri Sauce (medium)

Peri Peri Sauce should be garlicky, spicy, lemony, tangy and utterly addictive. This bright, fresh, fully-flavoured version hits all the right notes.
Serves: 3 cups sauce

Ingredients

2 large red bell peppers, char grilled
1 large red onion, char grilled
4 cloves garlic , minced
½ cup lemon juice
¼ cup red wine vinegar (or apple cider vinegar)
zest of one lemon, finely grated
10 small red Thai chilis, roughly chopped (more to taste for hotter sauce)
1½ tsp smoked paprika (or plain paprika)
1½ tsp dried oregano
1½ tsp kosher salt
1 tsp black pepper
2 bay leaves
To finish the sauce (when cooked)
¼ cup lemon juice
zest of one lemon, finely minced
¼ cup red wine vinegar (or apple cider vinegar)
½ cup extra virgin olive oil

Method

1>Start by roasting the red peppers and onions. This can be done on a gas grill, under the broiler or on a cast iron grill pan. You want to get good char marks on the outside of the peppers and onions. Don't worry if they are not fully cooked, they will get fully cooked in the sauce.
2>Chop the peppers and onions and add them to a food processor or blender. You can us an immersion blender if that is all you have on hand, just take the time to get the ingredients well pureed.
3>Add the garlic, lemon juice, red wine vinegar, lemon zest, red Thai chilis, smoked paprika, oregano, salt and pepper to the food processor with the grilled onions and peppers and puree until smooth.
4>Transfer the sauce to a medium saucepan, add the bay leaves and simmer slowly for 20-30 minutes.
5>Let the sauce cool to warm. Remove the bay leaves then return the sauce to the food processor again.
6>Add the additional lemon juice, red wine vinegar and lemon zest. Puree for another few minutes until very smooth. Slowly add in the olive oil in a thin stream as the processor is running.

Snacks

Tandoori Sandwich

Chicken tandoori sandwich is specially for the kids lunch box item for the age group of 11 to 15 thats why I  severed it in tiffin or lunch box.In this age group most kids want to money from their prents to buying items of the Tuk Shop and most of the time these itemes are not hyganic try this lunch box meal for the grade 6 to 10 they will be love it .You can also enjoy it as evening time sandwich or your lunch meal.

Ingredients

chicken breast 1
chicken leg piece 2
garlic paste fresh 1 and 1/2 ts
tandoori masala 1tbs
hung curd 3 tbs
lemon juice 1 lemon
egg 1
cornflour as you required
bunko bread crumbs as you required
cabbage 1 bareek cut
olive oil tbs
black pepper ts spoon
salt as like you

 Method

1>take chicken breast piece and cleg piece and take out meat from it 

2>Grind the chicken meat 2 or 3 times with fresh garlic paste or garlic cloves

3>Add tandoori masala + hung curd + lemon juice and mix well with the help of fork

4>Marinated for 30 to 45 mins

5>After marination you can made a kebab of round shape and put into the fridge for setting

Coating

1>take 3 deep plates for cornflour + beaten egg + bunko bread crumbs.

2>coat each patty 1 by 1 in cornflour than in dip in beaten egg and in last coat with bread crumbs

Frying

Frying patties in pan with shallow frying and on a medium flame.

Salad

1>take a cabbage and chopped into the thin slices

2>take a table spoon of olive oil into the pan and add chopped cabbage into the pan

3>lightly frying the cabbage of 30 second and off the flame

4>add salt and pepper according to your taste

Assembling

1>take the bread slice add spread the your favorite sauce perri peri sauce/tandoori sauce or any according to your taste

2>Now add cabbage salad on the bread slice.

3>Spread the second slice with butter or mayonnaise what do you want and put into last slice.

4>Now keep the Tandoori kebab on the slice and now take 3rd bread slice spread the butter/mayo on the kebab 

5>and repeat step 1 and the yummiest sandwich is ready to eat.

6>Serve with fries and your favorite sauces .

7>Enjoy !!!!!!!!

 

 

 

Lunch Box

On this Page i wrote the exciting recipes for kids,teengers , and employees which is really headache for the household women....

Chinioti Pulau

Ingredients

Chicken 1 and 1/2 kg
Rice 1 kg
Oil 250 cup
Onion 2 cups sliced
Ginger garlic paste 2 tbsp
Salt 1 tbsp
Chili powder 1 tbsp
Green chilies 15
Tomatoes 3
Black cardamom 2
Black pepper 1 tsp
Cinnamon 2 sticks
Cloves 1 tsp
White cumin seeds 1 tsp
Aalo Bukhara 15
bay leaves 2

Method

in a pan add 4 cups water with meat, whole green chilies, ginger garlic paste, chili powder, salt, whole spices and soaked aalo Bukhara and cook cover for 30 min then add coarsely chopped tomatoes and cook till meat nearly tender, in another pan heat oil, fry sliced onion when brown add ¼ cup water, now add the tender meat to it, fry well add the left over stock with 3 cups water and boil then add soaked rice, cook for 10 min when water dries put on dumm.

Chinioti Pulau

Ingredients

Chicken 1 and 1/2 kg
Rice 1 kg
Oil 250 cup
Onion 2 cups sliced
Ginger garlic paste 2 tbsp
Salt 1 tbsp
Chili powder 1 tbsp
Green chilies 15
Tomatoes 3
Black cardamom 2
Black pepper 1 tsp
Cinnamon 2 sticks
Cloves 1 tsp
White cumin seeds 1 tsp
Aalo Bukhara 15
bay leaves 2

Method

in a pan add 4 cups water with meat, whole green chilies, ginger garlic paste, chili powder, salt, whole spices and soaked aalo Bukhara and cook cover for 30 min then add coarsely chopped tomatoes and cook till meat nearly tender, in another pan heat oil, fry sliced onion when brown add ¼ cup water, now add the tender meat to it, fry well add the left over stock with 3 cups water and boil then add soaked rice, cook for 10 min when water dries put on dumm.

RasMalai

Recipe

Ingredients

Milk 2 liter

Sugar 1 ½ cup

Green cardamom 6 – 8

Dry milk powder 2 cup

Baking powder 2 tsp

Plain flour 1 tsp

Clarified butter 2 tbsp

Egg 2

Pistachio as required

Cooking Directions

Boil milk with green cardamom and sugar till slightly thick.

In a bowl mix together dry milk powder, baking powder, and plain flour. Then add clarified butter and rub with hands.

Add eggs and knead the dough. The dough should be smooth, neither hard nor soft. If dough is dry then add 1 tbsp milk.

Make small balls out of the dough and put them into boiling milk. Cover and cook. When milk reaches to boiling point uncover and low down the heat. Repeat this action. Third time when it comes to boiling point, without uncovering low down the heat and simmer for 2-3 minutes.

After that dish out, garnish with pistachio and serve cool.

Urfa Kebab

Ingredients

Kebab

1 kilogram ground meat lamb, medium fat, arm

1 tomato

1 capia pepper

5-6 stalks parsley

1 onion

1 table spoon olive oil

1 dessert spoon salt

1 tea spoon black pepper

1 tea spoon red pepper flakes

18-20 flat short wooden stiks

Garnish

1 onion

1 tea spoon sumac or red pepper flakes

5-6 stalks parsley

8-10 flat bread sliced

100 gram butter

1 pinch salt

1-2 tomato

1-2 kheera

Servings

8 servings

Instructions

Kebab

Wash and take out the seeds of the tomato and the capia pepper.

Use a food processor to cut to small pieces the onion, tomato and the capia pepper.

Then place a wire colander over a pot and pour this tomato/pepper/onion mixture into it. Press the mixture down with the back of a wooden spoon or your palm to take out the excess water of this mixture out.

Then in a mixing bowl add the meat, all the spices and this tomato/pepper/onion mixture and start kneading. You need to knead about 30 minutes. The longer the better. If you want you can also use the food processor to mix and make your life easier and save time.

Rest the kebab dough in the fridge for half an hour.

Then get a bowl of clean water handy and start shaping. Take a handfull of the mixture in your hand. Turn it into a small orange sized ball. Wet the wooden stick and stick it into this ball. Turn the meat around to go downwards the stick to get a kebab shape. You might need to wet your hand while doing this, as the meat might stick in your hand too much or you might need to use the water to mend any cracks.

When you are finished with the kebab shaping cook in a preheated oven at 220 degrees using the grilling function. Turn when one side is done.

The kebabs will be cooked pretty quickly - in around 20 minutes you will be ready to serve.

Garnish

Cut the onion into half and then cut thin slices. Do not chop.

Add to the onions a pinch of salt, red pepper flakes and/or sumac together with well chopped parsley stalks. Knead the onions with your hand to make sure all the spices are well combined. Serve next to the kebab.

Melt the butter.

Heat up the the bread and place on serving plates. Pour the butter on top of each bread and roll it place 1-2 sticks of kebab on each plate. You can keep the meat on the sticks, or slide them out before serving - as you choose. Add some onion mixture on each plate.

Fast Food Recipes

Indian Recipes

Pakistani Food

Break Fast Recipes

Street Food

BBQ Recipes

Karahi Range

Bread Range

Cakes

Pizza

Sweet Dishes

Appetizers

Main Course

Recipes

Daal Chawal With Chutney and Pickle

I think there is not a single Pakistani that doesn’t like Daal chawal. Eid is over and we had a lot of spicy food so we can have our very own traditional daal chawal. This recipe is bit different to know 

Masoor Daal is hot in taseer rice are cool in taseer onion lemon chutney is best for health in barsat (rain) tomato salad and in last Achaar one of the best thing i know.This is homemade achaar by my sis Raakiya she is Achaar lover and made by love on facebook lots of the people it and asking for recipe so here we go so we will started with the name Allah

Daal

masoor daal 250 gms

salt according to your taste

red chili powder 1and 1/2 ts

turmeric powder 3/4 ts

garlic whole 5 to 6

water 500 ml

green corriender 

and 

pinch of garam masala

Method

Some people soak the daal for whole night or 3 to 4 hours i dont just wash it and put in pot with all ingredients and boil it for 15 mins and mix well with the help of spoon.Add baghaar and green corriender and pinch of garam masala

Baghaar/Tarka

garlic chopped 1tbs 

red chili whole 5

cumin 1ts

curry leaves 6

green chili chopped 4

oil 1/2 cup

Method

Heat the oil in pan and add red whole chili and fry.add garlic and fry till light golden now add cumin and curry leaves add the end add green chillies and pour into daal.

Rice

socked rice 500 gms

cumin seeds 1ts

salt according to your taste

oil 2tbs

water

Method

socked the rice for 30 min and heat the sauce pan add oil cumin seeds and mix well add salt and rice with water cooked till rice are tender cover the led and stayed on dum for 5 mins after that rice are ready to eat.

Onion Lemon Chutney

1 medium onion 

1/2 lemon

salt to taste
green chilies chopped 1 small

Method

Sliced the onion elegantly and add all other ingredients and mix well serve after 15 mins.

Tomato Salads 

tomatoes 2 large

onion 1 small

green coriander 2tbs 

green chilies without seeds 1

olive oil 1ts

salt to taste

pepper to taste

Method

Add all ingredients together and mix well.

In the last most wanted recipe of My Achaar so here we go

Achaar

Basic Ingredients

Raw mango 2kg

lemon1kg

green chilies 1 kg

oil (we used mustered oil if it is not available go for canola oil) 6 lit

Basic Masala

salt to taste

red chilies powder 250 gms

turmeric powder 100 gms

Achaar Masala

mustard seed 50 gms

nigella seeds 50 gms

fenugreek seeds 50 gms

fennel seeds 100 gms
asafetida pinch

Method

Add mango pieces and lemon green chilies (slightly slit) and rub them with salt, chili powder and turmeric.

Heat oil in a pan and leave to cool.

When it is lukewarm, add pinch of asafetida, fenugreek, fennel,nigella, mustard seeds in it and mix well.

Transfer mango pieces and berry to a glass jar, pour oil mixture and make sure the fruit completely merges in oil.

Keep it over a place with proper sunshine and let it settle for a week.

You can leave it for longer of course and it will keep for a few months.

If it’s still around after that long! Make sure the spoon you use to take the pickle out of the jar is dry, or the pickle will spoil.

After a week it is ready to serve.

Short Bread Chocolate Cookies

These cookies are belong to my experimental cooking new new day new adventure <3.I made it with new twist with pine apple and chocolate chips.

Now question is what is short bread cookies and their origin and history , Shortbread is a type of biscuit (American English: cookie) traditionally made from one part white sugar, two parts butter, and three parts flour (by weight). The use of plain white (wheat) flour is common today, and other ingredients like ground rice or cornflour are sometimes added to alter the texture. Also, modern recipes often deviate from the pure three ingredients by splitting the sugar portion into equal parts granulated sugar and icing sugar (powdered sugar in American English) and many further add a portion of salt.

Shortbread resulted from medieval biscuit bread, which was a twice-baked, enriched bread roll dusted with sugar and spices and hardened into a hard, dry, sweetened biscuit called a rusk.Eventually, yeast from the original rusk recipe was replaced by butter, which was becoming more of a staple in Britain and Ireland. Although shortbread was prepared during much of the 12th century, the refinement of shortbread is credited to Mary, Queen of Scots in the 16th century.This type of shortbread was baked, cut into triangular wedges, and flavored with caraway seeds. Shortbread was expensive and reserved as a luxury for special occasions such as Christmas, Hogmanay (Scottish New Year’s Eve), and weddings. In Shetland, it is traditional to break a decorated shortbread cake over the head of a new bride on the entrance of her new house.

Recipe

Ingredients

For Short Bread

250g icing sugar

50g cocoa powder 450g plain flour 1/2 teaspoon salt 350g unsalted butter, chilled and cubed 1 teaspoon vanilla extract 2 eggs 175g chopped semisweet chocolate

For Filling

1/2 cup unsalted butter, softened to room temperature

3 cups powdered sugar 3 Tablespoons heavy cream (using anything with less fat will result in a much less creamy consistency) 1 and 1/2 teaspoons vanilla extract pinch of salt, as needed (optional)

Condense Milk 1/4 cup

pineapple crushed 1/2 cup

chocolate chip 1/2 cup

Method

Short bread

Preheat oven to 180 C / Gas mark 4. In a large bowl, stir together the icing sugar, cocoa, flour and salt until well blended. Cut in the butter and chocolate until lumps are no larger than peas. Add eggs and vanilla; mix until a stiff dough forms. It may take a minute to come together. On a lightly floured surface, roll out dough to .5cm thickness and cut into desired shapes using biscuit cutters. If the dough is too sticky, chill for a little bit. Place biscuits 5cm apart onto an ungreased baking tray. Bake for 8 to 10 minutes in the preheated oven, or until the surface appears dry. Allow biscuits to cool for a couple minutes on the baking tray before removing to wire racks to cool completely. When biscuits are completely cool.

For Filling

With a stand or handheld mixer, beat butter for about 1 minute until creamy. Add the powdered sugar and mix on medium speed for 1-2 minutes. Pour in heavy cream condense milkand vanilla extract. Mix on high for 3-4 minutes until fluffy.Add curched pineapple and chocolate chips. Taste and add a pinch or two of salt, as needed. If filling is way too thick, add a couple more teaspoons of heavy cream. Spread 1.5 Tablespoons of cream filling on the bottom side of half of cookies; top with remaining cookies, right side up.

Cookies stay fresh and soft (with creme filling) at room temperature for 2 days in an airtight container. After that, store in the refrigerator to keep the creme center fresh. These are best eaten within 2 days.

AbbotAbadi Beef Karahi

Ingredient 

Beef boti(small pieces) 1kg

ginger garlic paste 1tbs
piyaz(onion) 1 medium
butter /oil (3/4 cup)
tomato 1/2 
haldi(turmaric powder) 1/2 ts
laal talhari mirch kutti hue (peprika crushed) 1ts
laal mirch kutti hue (red chilli powder) 2 ts
namak hazb e zaiqa (salt according to your taste)
garammasala 1 and 1/2 ts (whole spice powder)
duniya kutta (dry coriander crushed) 1ts
hara dhuniya (chopped green coriander leaves) half bunch
hari mirch (green chilies chopped) 6-8
adrak
lemon 2 medium

+ tanoor ki roti (bahot maza dai ge karahi k saath)

Garam Masala 

choti ilachi 12
jaifal 1/2
jawtery 1/2 ts
kali mirch 12
long 9
zeera 2 ts
bari ilachi 1
(in sab masalo ko grind kar lain mager zara mota)

Method

1>sab se pehlye oil/butter garam karen or es mai piyaz halki si fry karen sirf etni k color change ho
2>haldi add karen and ginger garlic paste and fry
3>beef add kia (beef ki choti boti honi chahie)and fry again ab es mai duniya crushed namak lal mirch crushed garam masala 1/2 ts and tomatoes 1/2 kg red and ripe daal k bhoone or pani daal k goosht ko gala lain
4> goosht ko galanai k baad es mai thora sa julien ginger hara dhunia hari mirch daal kr bhoone
5 garammasala shamil karen or bhoone
6>Dahi shamil karen lemon shamil karen and bhoone
7>number 4 process dobara karen or bhoonte jayen
8>aakhir mai bacha hua hara masala daal kar dum lain 3 se 4 mint karahi tayarhe
9>Esi masalay se ap mutton or chicken mai bhi bana saktay hn

Beef Chili Pizza

Recipe

Dough

500 gms of flour

1/2 tbs of instant yeast

2 tbs of oil/butter/ghee

1tbs of sugar

1 ts of salt

water for knead the dough

Pizza Filling

Pizza sauce

boneless beef...cut into strips....about 500 gms

1 medium green bell pepper...cut into strips

1 medium red bell pepper...cut into strips

1 tablespoon each of chopped ginger and garlic

salt,white peppers,black peppers...acc to taste

1 tablespoon Worcestershire sauce

1 tablespoon oyster sauce

cooking oil.....2 -3 tablespoons

mozzarella cheese

cheddar cheese (according to your taste both)

onions 1 cut into strips

tomato 1 also cut into strips

olives as you like it

Method

1> pizza ki dough banayen or rise hone k liye rakh dain with in hour dough rise hojayegi

2>ginger garlic ko oil mai fry karen phir beef daal kar fry karen

3>ab salt peppers add karen black and white

4>Sauces daal kr pani daalain phir galne ko rakh dain

5>dough ko bail lain or pan me setkaren

6> mozzarella cheese kadu kash kar ke dalain

7>beef strips daalain

8> veggies pheela dain

9>cheese chaddar daalain achi khasi

10>olives daalain or black pepper chirak dain

11> 300 C pe preheated oven mai bake karen for 20 mins

12> full flame par preheated patile me bake karen for 10 to 15 mins

13>tawa par bhi 10 mins

and Enjoy with Family and friends