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.

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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.