Puri Paratha

Ingredients:

white flour 1/2 kg or 2 cups

salt 1ts

ghee 2tbs

for paste

ghee 2 tbs

white flour 2 tbs

Method: 

1> Sieve the flour in large bowl and add 1ts salt and 2tbs of ghee and mix well

2>Knead the soft dough by using water.

3> Apply ghee over the dough stayed for 30 mins.

4>And cover it .

5>Make 6 or 4 balls from dough.and stayed for 10 mins

6>Take 1 ball spread slightly.

7>Apply ghee paste on it.

8>Re-roll and form into square shape and stayed for 10 mins

9>Pulled the edges of square and make round ball again.

10>Apply ghee on the all balls and keep aside for 10 min

11>Heat the oil and deep fry paratha from both sides on medium high flame till light golden.

12> Serve with BBQ items and Traditional Breakfast

SheerMal

Ingrediends 

Flour 2 cup 500 gms
Sugar 4 tbs (or as you like)
ghee/desi ghee/butter 3 tbs
cream (optional he) 3 tbs
salt pinch
milk powder 1/2 cup
milk for making dough
kawra es 1/2 ts

Method

Mix together flour, salt and sugar and add melted ghee. 

now put all the ingredients in a bowl flour, salt, caster sugar, solid milk, kewra water,butter, cream, and milk powder.

Rub in the ghee then adding a little milk at a time, knead into a soft smooth dough. 
Cover and keep aside for 40 to 45 mins. Knead, and keep again for 40 to 45 mins. 

Cover, punch down the dough make into 3 or 4 balls.

Spread with your hands to a quarter plate size, put on a foil line tray.

Prick the center with fork, do not prick the sides.

Bake in a pre heated oven 200 degree C for 12 to 15 minutes.

Remove immediately dip in water.

Cover immediately in foil till you require to use it.

Recipe in Urdu

sab cheezo mix karke goondh lain bahot achi terha 30 to 40 mins ka rest dain or paire bana lain k bail lain or breakfast knife se whole karlain

now baking option
in tandoor
roti ko gila karke tandoor mai lagaya or 3 to 4 mins mai pak jati he tandoor mai se nikalte he pani mai dabo k nikaal lain ghee bursh karen phir dosri sheer mall yehi procedure karke aik k oper aik rakh dain daak k take sakht naa hoo
in oven
200 degree per
medium shelf me bake karen 5 to 6mins baking k baad ka procedure wohi hoga sara
in patila oven
pre heat oven on full flame than halki flame par bahot halki bhi naa hoo bake karen aik taraf se pak jaye tu dosri taraf palat dain maximum 12 mins required honge 1 sheermall k liye phir wohi pani wala procedure karna hoga
(kal wali sheer mall tandoor ki thi aj mene patila oven me try kia thora red or karna chahen tu kar sakte hn sheer mall ko bar bar check karna hoga warna jal jayegi)

Passanda Biryani

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Ingredients

for Pasanda

Beef passanday 1 kg
whole spices powder 2 tbs
bhunna chana 6 tbs
khashkhash (poppy seeds) 3tbs
red chili powder 1tbs
salt According to your taste
Garlic Paste 1 tbs
Dry Kachri 2

For Biryani

For Rice

1kg of rice
whole garam masala (according to rice)
green chili 5 to 6

For Yakhni

3 medium onions (finely chopped)
ginger garlic paste 1tbs
Turmeric Powder 1ts
Coriander Powder 1tbs
yogurt 500 gms
long 6
choti elachi or green elachi 10
black pepper 6
zeera 1 ts
oil

For Tah of Biryani

fried onions
tomato 1
green corriender bunch 1/2
mint leave 1 cup
green chili half from mid 7 to 8
Aalu Bukhara 8 to 10

Yogurt Mix

plain yogurt 1 cup
yellow color
cinnamon powder pinch
jaifal jawateri powder (1/2 ts or according to your taste )
kawera Es 1ts

Method

1> sare masaly achi terha pees k passando pr 2 hrs k liye laga dain i mean marinate.
2> Now we cooked yakhni
for yakhni onion fry karen or oil se nikal lain
3> ab bache hue oil mai ginger garlic paste add karen turmeric powder,coriander powder or long elachi kali mirch zeera daal ker achay terha mix karen or bahot achi terha bhunnaay
4> ab marinated passanday daal k dahi daal dain phaint k or galne tak pakkayen
5>yakhni tayar hai
6> chawal ko sare masalay k saath boil kar lay
7> yogurt mix k liye sare ajza ko mix kar dain
8> Tah k liye sab se pehlye half chawal phir yakhni dalay uske oper tah k ajza add karen phir bache hue rice mai se half rice daalay ab us pr dahi ka mixture add karen baqi bache hue chawal
9> dum k liye patila close karen 10 to 15 mins mai dum aajayega
10> biryani is ready Enjoy!!!!!!!

Beef Liver/ Kaleeji

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Ingredients 

oil 250 gms

onions 2 medium
ginger garlic paste 2tbs
lal mirch(red chili powder) 3ts
haldi (tumric)1ts
beef(liver) kalegi (small pcs) 1kg
tomato chopped 2
yogurt 200 gm
meethi dana(fenugreek seeds) 1/2 ts
dhuniya(corriender seeds) 1 and 1/2 ts
zeera(cumin seeds) 1 and 1/2 ts

For Garnish

hari mirch (green chili)
adrak(ginger julien)
hara dhuniya (corriender leaves)
garam masala(all spice powder)
and at the end
salt

Cooking Directions

1>heat the oil in pan.

2>Add onions and fried well till golden.

3>now add ginger garlic paste and spices (red chili, tumric powder,cumin seeds,corriender seeds,fenugreek seeds and fry again .

4>Add liver cut into small pcs

5>add chopped tomatos and yogart and fry well

6>Cover the pan for 7 to 8 mins now livers are tender

7>now add garishes and add salt in end

8>serve hot with roti chapati or naan.

9>Now Enjoy....

Urdu Recipe

onion ko fry kia g.g paste dala kalegi ko small pcs mai karke mirche haldi or cutta duniya thora sa dala nandfry again dhak k galne dain ab es me tomato paste or dahi dala and fry again pani khatam hojaye tu add garam masala adrak katri hue hari mirch hara dhuniya namak daal k sarve karen

Garlic Bread

Ingredients

 (measuring cup used, 1 cup = 200 ml)

1 medium bread, whole wheat or brown or multi grain or white bread

2 tbsp butter, salted or unsalted

1medium garlic, roasted

200 grams cheese or 1 cup grated cheese, processed or cheddar or mozzarella cheese

black pepper as required

salt as required to be added if using unsalted butter

Cooking Directions

preheat oven for 200 degrees Celsius/392 degrees Fahrenheit before starting.

slice the loaf of bread .

take 2 tbsp softened butter (butter at room temperature) in a bowl. i used salted butter  if using unsalted butter, then add a bit of salt.

Roast the garlic

Drizzle a couple teaspoons of olive oil over each exposed head, using your fingers to rub the olive oil over all the cut, exposed garlic cloves. Cover the bulb with aluminum foil. Bake at 400°F (205°C) for 30-35 minutes, or until the cloves feel soft when pressed.

mix the grated garlic very well with the butter.

grate 200 grams cheddar or mozzarella cheese. about 1 cup grated cheese.

now spread the garlic butter evenly on all the slices.

top with the cheese generously.

sprinkle with your favorite spice. you can add  black pepper, italian seasoning etc.

place the bread slices in a baking tray.

now keep the baking tray on the top most rack of your OTG. if using a microwave oven in the convection mode, then keep the baking tray on the glass turn table.

bake at 200 degrees celsius/392 degrees fahrenheit for 5 to 6 minutes till the edges become a light golden and a bit crisp. the cheese will also melt. you don't need to toast these slices.

serve these cheesy garlic bread hot with tomato ketchup as a starter or as as a snack.

GolGappay

Ingredients:

For Gol Gappa:

Semolina 1 cup
All purpose flour 1/4 cup
Oil for deep frying

For Filling:

Potato 1 cup boiled

chickpea 1 cup

onion chopped

yogurt

chaat masala

red chili powder

Imli Soonth Chatney:

imli 1 cup

gurh/brown sugar 1/2 cup

dry ginger powder 1 ts 

salt as like your taste

red chilli 1 ts

 

For Sour Water:

Mint leaves ½ bunch

Green chillies 3

Water 1 liter

Tamarind pulp ½ cup

Roasted coriander powder 1 tsp

Roasted cumin powder 1 tbsp

Chilli powder ½ tsp

Salt ½ tsp

Ginger 2 tbsp chopped

Lemon juice 3 tbsp

Cooking Directions:

For Sour Water:

 In a blender put together ginger, mint leaves, green chillies and blend to a fine paste.

Mix in water with tamarind pulp, lemon juice, roasted cumin, roasted coriander powder, chilli powder and salt, mix well.

The water should be tangy and spicy. Strain water and keep in the fridge to chilli or add ice and use

.

For GolGappa:

In a bowl mix together semolina, flour to from a stiff dough.

Keep aside for 30 minutes, then knead once again.

Make marbles size balls with little oil on your hands, roll out into puri with a rolling pin, secure between two layers of wet cloth, roll out all of them and leave aside for 10 minutes.

Deep fry on medium heat till they puff up, reduce heat and fry till crisp.

Imli Soonth Chatney

Add water(2 cups)to tamarind

And bring to boil for 10 min.

Strain it with soup strain.

 Salt,dry ginger powder,

Red chilli powder

Jaggery and salt.

Bring it back to flame for about 10 minutes again,until

The jaggery melts completely.

Make the chutney a little thin

Because,it thickens on cooling.

To Assemble:

 Puncture the Gol gappa with tip of your thumb, add chickpea potatoes onion you like it a little sweet

 add little sweet tamarind or plum chutney yogurt chaat masala red chili powder and green chilies

 before adding the water.

another local serve with mirch masala

Halwa Puri Nashta

Ingredients

For Halwa:

Semolina ½ kg

Sugar ½ kg

Clarified butter 1 cup

Cardamom 4 to 5

Kewra essence few drops

dry fruits as required

Food color 1/3 tsp

For puri:

White flour ½ kg

salt pinch

Oil for fry

Salt as required

Clarified butter/ghee 2 to 3 tbsp

Cooking Directions:

Pori Recipe:

To make the puris take a mixing bowl and add white flour(maida), ghee, a pinch of baking soda and a pinch of salt.

Mix well till a smooth dough is formed.

Divide the dough into equal portions and roll into small balls.

With the help of a rolling pin, roll each ball into thin circular discs.

Deep fry the puris on a high flame until they turn light brown.

Halwa Recipe:

To make the halwa take a pan and cook semolina on a medium flame till it changes color.

Add ghee, small cardamoms and sugar.

Mix well until the sugar dissolves.

Then add chopped almonds and pistachios followed by yellow food color.

Continue stirring until the semolina is fully cooked and its texture turns smooth.

Lastly add a few drops of kewra and garnish with chopped almonds

Ingredients for Chanay Ka Salan:

Chickpeas (boiled) 1/2 kg

Ginger Garlic Paste 1 tbsp

Salt as per taste

Brown Onions 1/2 cup

Tomatoes (chopped) 5-6 medium

Red Chillies (crushed) 1 tbsp

Turmeric Powder 1 tsp

Cumin Seeds 1 tsp

Garam Masala Powder 1 tbsp

Black Pepper Powder 1/2 tsp

Sugar 1 tbsp

Tamarind pulp 1/2 cup

Cooking Oil 1/2 cup

Ingredients for Aalo bhaji:

Potatoes(boiled & cubed) 1/2 kg

Garlic(crushed) 1 tsp

Salt as per taste

Red Chillies (whole) 5/6 tbsp

Fenugreek Seeds 1/2 tsp

Nigella Seeds 1/2 tsp

Mustard Seeds 1/2 tsp

Oregano Seeds 1/2 tsp

Sugar 1 tbsp

Tamarind pulp 1/2 cup

Cooking Oil 4-6 tbsp

Method for Chanay ka salan:

In a pot, slightly heat cooking Oil for 2-3 minute and saute ginger garlic paste.

Add cumin and remaining dry spices.

Mix well. Sprinkle a little water and stir the spices for a few minute.

Add onion and tomatoes and stir untli tomatoes are tender.

Add chickpeas,stir once and add 2 cups of lukewarm water, suagr and tamarind.

Simmer on low heat for 5-7 minutes.Mix salt and black pepper in the end and remove from stove.

Method for Aalo bhaji/Tarkaari:

Boil 1 1/2 cups of water and add red chillies and nigella seeds.Add potatoes and cook until gravy thickens.

In a frying pan, slightly heat cooking Oil for 2-3 minutes and add mustard, fenugreek, garlic and oregano.

When they pop,pour the tarka on the potatoes and cook for 4-5 minutes.

Add salt,sugar and tamarind.Mix well and remove from stove.