Aloo kay Pakoray

Ingredients

4 large Potatoes 
2 cups Corn Oil (for frying) 

For the Batter:

1 cup besan (chickpea flour) 
1/2 cup Water 
1 Teaspoon red chili powder 
2 Teaspoons cumin powder 
4 Cloves of crushed Garlic 
3 inches of crushed Ginger 
Salt 
2 tablespoons chopped Coriander 

1 tablespoons chopped green chili 

Directions: 

1 >Add water to the Besan. 
2 >Besan has a tendency to be very clumpy, so you should add just a few tablespoons at a time to keep the batter smooth. 
3 >Add the Chilli powder, cumin powder, garlic, ginger, salt and chopped coriander, green chili and stir the batter. 
4 >The potatoes should be sliced very thinly. 
5 >No thicker than 1/4 of an inch. 
6 >At this point test one slice of potato in the batter. 
7 >There should just be a thin coat of batter. 
8 >Heat the oil in a pan. 
9 >Use a larger frying pan so that you have more surface area. 
10 >The oil doesn't need to be too deep since the potato slices are very thin. 
11 >Dip the potato slices in the batter and fry them till they are golden brown. 
12 >Remove them from the oil with a slotted spoon and set them on a paper towel for a minute to soak up the excess oil. 

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 !!!!!!!!