khubani ka meetha recipe details below

ingredients (measuring cup used, 1 cup = 250 ml)

• 25-28 dried apricots/khubani
• 1 or 1&1/2 cup strained water from the soaked apricots
• sugar as required (optional)
• sliced almonds (optional)

how to make the recipe:

1. rinse the apricots well.
2. then soak them overnight in enough water.
3. remove the apricots the next day and keep the water aside.
4. deseed the apricots.
5. keep the hard kernels aside and break the kernels.
6. throw away the hard covering and keep the almond like nuts aside.
7. add one cup of the strained water in the pan along with the apricots.
8. you can also just mash the apricots with your hands and then add them to the pan.
9. cook on a low flame for 22-25 minutes stirring occasionally.
10. if the mixture looks dry, add some water.
11. now add sugar and cook for 5-6 minutes more.
12. lastly add the almond like seeds of the apricots.
13. stir and then serve khubani ka meetha hot or warm or cold.

CHICKEN KOFTA RECIPE

INGREDIENTS:

• 1 pound ground chicken breast
• 1/3 cup finely chopped yellow onion
• 1 clove garlic, minced
• 1/3 cup chopped fresh flat-leaf parsley leaves
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon allspice
• 2 tablespoons Greek yogurt
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon cayenne pepper

DIRECTIONS:

1. Preheat broiler to high with the oven rack positioned 5-6 inches from the heat. Line a rimmed baking sheet with foil and spray foil.
2. In a large mixing bowl, combine all ingredients and mix together using your hands until just combined.
3. Wet hands and shape chicken mixture evenly around 5 to 6 skewers (if using wood, make sure to soak them in water for a couple hours first).
4. Broil for 8-10 minutes, turning once, or until cooked through and golden brown.

Notes: These are fragile and slightly difficult to form around the skewers, so they probably won't work on the grill. The broiler adds that same great grilled flavor without the risk of your kofta falling through the grill grates.

Banana Almond Flax Smoothie

Ingredients

• 1 medium well ripened banana, peeled diced into pieces, frozen
• 2/3 cup unsweetened almond milk
• 1/3 cup fat free plain Greek yogurt
• 1 1/2 Tbsp creamy almond butter
• 1 Tbsp ground flaxseed meal
• 1 tsp honey
• 2 - 3 drops almond extract (pour into extract lid first then drop in blender so you don't add too much)
• 4 ice cubes (optional)

Directions

• To a blender add banana, almond milk, Greek yogurt, almond butter, ground flaxseed, honey and almond extract. Blend until combined then add ice if desired and blend until smooth. Serve immediately.

Chocolate Sheet Cake

Ingredients

Cake
• 1 3/4 cups (248g) all-purpose flour
• 2 cups (410g) granulated sugar
• 1 tsp baking soda
• 3/4 tsp salt
• 1 cup (226g) unsalted butter
• 1/2 cup (48g) unsweetened cocoa powder, plus more for dusting
• 1 cup (235ml) very hot water
• 1/2 cup (120ml) buttermilk
• 2 large eggs
• 2 tsp vanilla extract
Chocolate Icing
• 1/2 cup (112g) unsalted butter, diced into cubes
• 1/3 cup (33g) unsweetened cocoa powder, sifted
• 1/8 tsp salt
• 6 Tbsp milk
• 1 1/2 tsp vanilla extract
• 3 1/3 cups (430g) powdered sugar, sifted
• Brown sprinkles (optional)
• 20 - 24 fresh small strawberries (optional)
• Chocolate Whipped Cream (optional, see notes)

Directions

• For the cake:
• Preheat oven to 350 degrees. Butter a rimmed 18 by 13-inch baking sheet (average size cookie sheet) and dust lightly with cocoa powder and tilt to evenly coat, set aside. In a mixing bowl whisk together flour, sugar, baking soda and salt for 20 seconds, set aside.
• Add butter to a large microwave safe mixing bowl. Heat in microwave until melted. Whisk in cocoa powder and water. Pour flour mixture into butter mixture and using an electric hand mixer, blend until well combined. Add in buttermilk, eggs and vanilla and mix on low speed for about 45 seconds. Pour mixture into prepared baking dish. Bake in preheated oven until toothpick inserted into center of the cake comes out clean, about 23 - 26 minutes. Remove from oven and set on a wire rack to cool, immediately begin to make icing (you want to ice the cake while it's still really warm so it stays really moist and sort of absorbs some of the icing).
• For the icing:
• Add butter, cocoa powder, salt and milk to a medium saucepan. Cook over medium heat, stirring constantly, until butter has melted. Remove from heat, whisk in vanilla and powdered sugar (if mixture is thick return to medium-low heat and warm, stirring constantly, until it has thinned. It should be a nice pourable consistency). Immediately pour icing over warm cake and spread into an even layer. If using sprinkles add immediately before icing begins to set. Allow icing to set at room temperature. Cut into squares, if using chocolate whipped cream add just before serving and a strawberry to each slice.
• Notes

If you'd like to add the chocolate whipped cream: whip 3/4 cup + 2 Tbsp heavy cream in mixing bowl using an electric hand mixer until soft peaks form. Add in 2 1/2 Tbsp cocoa powder, 3 1/2 Tbsp granulated sugar and 1/2 tsp vanilla and whip to stiff peaks. Chill until ready to use.

SAFED MURG KORMA / CHICKEN IN WHITE GRAVY

INGREDIENTS
Ghee - 3 tbsp
Vegetable oil - 3 tbsp
Chicken - 1 kg ( Curry cut )
Cashew Nut - 15-20
Poppy seeds - 2 tbsp
Green chilli - 2-3
Ginger - 1 inch piece
Garlic - 5-6 cloves
Yogurt - 1 cup
Maida - 2 tsp
Salt to taste
Milk - ½ cup
Garam masala powder - ½ tsp
Lemon juice - 2 tsp
White pepper powder - ½ tsp
Fresh cream - ¼ cup

INSTRUCTIONS
Heat butter and vegetable oil in a pan.
Add chicken and fry on high heat for 3-4 minutes.
Make a paste of cashew nuts, poppy seeds, green chilli, ginger and garlic and add it in the pan.
Fry for 3-4 minutes.
Whisk yogurt with maida and add it in the pan along with salt and cook for 2-3 minutes.
Add milk and cover the pan and cook the chicken until it’s done.
Add garam masala powder, lemon juice, white pepper powder and fresh cream and cook for 2 minutes.
Garnish with saffron strands and fresh coriander.
Serve hot with Naan or Bakharkhani Roti.

Qeema Baray Karelay (Bitter gourd stuffed with mince meat)

Nutritional Benefits:

Bitter gourds are very low in calories but dense with precious nutrients. It is an excellent source of vitamins B1, B2, and B3, C, magnesium, folic acid, zinc, phosphorus, manganese, and has high dietary fiber. It is rich in iron, contains twice the beta-carotene of broccoli, twice the calcium of spinach, and twice the potassium of a banana.The regular intake of bitter gourd can prevent many complications brought about by diabetes.

Ingredients:

• 1/2 kg : Chicken Mince
• 2 : Green Chillies
• 1 large : Onion
• 4 cloves : Garlic
• 1 tbsp : Ginger Paste
• 1 tsp : Whole cumin seeds
• 3 tbsp : Fresh coriander
• 1 tsp : Pomegranate powder
• 1 tsp : salt
• 1 1/2 tsp : Chilli powder
• 1/2 tsp : Turmeric powder
• 1/2 tsp : Whole dry corriander seeds
• 2 large : Fresh tomatoes
• 1 tsp : Vinegar
• Oil : as needed

Directions - step 1

Cut bitter gourd from the centre and take seeds out of it. Marinate them with two tsp of salt and put in to a stainer for at least three hours. Then squeeze each bitter gourd with hands to let its water out of it. Then wash them with water for two to three times to make sure that no salt is left in them. Put them again in the stainer for some time before filling them.

Directions - step 2

Wash minced chicken and put in to a stainer for some time. Fry onion in a non-stick pan till it becomes light golden. Then add garlic and ginger in to it. Add cumin seeds, chilli powder and turmeric powder in to it. Add one tomato and stir until it becomes tender. Add minced chicken along with green chillies, vinegar, pomegranate powder, coriander seeds and salt. Stir it until oil comes at the end of the pan. Add other tomato and fresh coriander in to it and stir for five minutes. It is ready to be stuffed in bitter gourd.


Directions - step 3

1. Stuff each bitter gourd with cooked minced chicken. Tie it with thread.
2. Put them in a non-stick pan on a low flame along with very little oil with lid on it.
3. Keep changing sides from time to time.
4. They are ready once their colour becomes dark brown.

Another way to cook them is in the oven. Preheat oven at 250 degrees centigrade for 15 minutes. Grease oven tray with oil and arrange stuffed bitter gourd on it along with a foil. Put this tray in to the oven for at least one hour. Keep checking it during this time and change the sides as needed.

HARIYALI GOSHT, LAMB COOKED WITH GREENS

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INGREDIENTS
Spinach - 1 cup ( Chopped )
Dill leaves - 2 tbsp ( Chopped )
Methi leaves - ¼ cup ( Chopped )
Radish leaves - ¼ cup ( Chopped )
Mutton - 500 g
Mustard oil - 4 tbsp
Cloves - 3-4
Black cardamom - 2
Black peppercorns - 6-8
Cinnamon stick - 2 inch stick
Bay leaf - 2
Onion - 1 cup ( Finely chopped )
Ginger garlic paste - 2 tsp
Green chilli - 3-4 ( Slit into half )
Tomato - 1 cup ( Finely chopped )
Yogurt - ¼ cup
Golden fried onions - ¼ cup ( Crushed )
Coriander powder - 2 tsp
Turmeric powder - 1 tsp
Kashmiri red chilli powder - 2 tsp
Garam masala powder - ½ tsp
Salt to taste
Lemon juice -

INSTRUCTIONS
Clean the leaves and wash them thoroughly.
Heat water in a large pot and add a pinch of baking soda to it.
Once the water comes to a boil, add the leaves and cook for 2-3 minutes.
Strain the water and run the greens under cold water.
Blend the leaves in a blender to make a coarse paste and keep aside.
Heat oil in a pressure cooker.
Once the oil is hot, add cloves, black cardamom, black peppercorns, cinnamon stick and bay leaf and fry for a few seconds.
Add onion and fry till translucent.
Add ginger garlic paste and green chilli and fry for 2-3 minutes.
Add mutton pieces and fry on high heat for 3-4 minutes.
Add tomato and yogurt and fry for 3-4 minutes.
Add golden fried onion, coriander powder, turmeric powder, red chilli powder, garam masala powder and salt along with ½ cup of water and cover the lid of the pressure cooker.
Pressure cook until the mutton is nicely done.
Remove the pressure cooker from heat and let the pressure release.
Add the greens paste and cook for 2-3 minutes uncovered.
Add lemon juice and mix gently.
Serve hot with Naan or Laccha Paratha.

Mutton Cooking Recipe in Urdu

Indian Scotch Egg or Nargis Kebab

Ingredients

1. 1 Tbsp Flavourless Cooking Oil
2. 1 Tbsp Cumin Seeds
3. 1 Tsp Fenugreek Seeds
4. 2 small/medium Onions (250g): Finely Diced
5. 20g Ginger: Grated
6. 2 Garlic Cloves: Finely Diced and Crushed
7. 1 Tbsp Ground Corriander
8. 1/2 Tsp Kashmiri Chili Powder
9. 1/2 Tbsp Mango Powder
10. 1/4 Tsp Salt
11. 300g Ground Beef: I favour Rump Steak
12. 5 Eggs
13. 75g Breadcrumbs

Instructions

1. Heat the Oil in a heavy based pan over a medium high heat
2. Add the Cumin and Fenugreek seeds and fry until fragrant, approximately a minute or two
3. Add the Onion, Garlic and Ginger then reduce the heat to a medium low setting and cook down until golden
4. Add the Ground Corriander, Kashmiri Chili, Salt and Mango Powder, stir and cook for a further 1 minute and set aside to cool completely
5. Pre-heat your deep fat fryer to 170ºC
6. Add the onion mixture to the ground beef along with a single egg and the breadcrumbs and mix, this should give you approximately 550g of force meat to wrap around the eggs
7. Boil the remaining 4 eggs by placing them in rapidly boiling water for 4 minutes and immediately refresh in cold water
8. Peel the eggs carefully as they are very soft boiled they will be fragile so take your time
9. The divide the meat mixture into four portions and flatten out a single serving on a piece of cling film to a rough circle approximately 5-7mm thick and place a shelled egg in the middle
10. Bring up the edges of the cling film to wrap the meat mixture around the egg and then with wet hands remove the cling film and proceed to form the meat into a smooth covering around the egg
11. Repeat this process for the remaining eggs and then fry in a deep fat fryer for 5 minutes and serve warm

Mango rabri recipe

Main Ingredients:

1. milk
2. mango

Ingredients

• Full cream milk - 1 litre
• Sugar - 2 tbsps (adjust)
• Mango puree - 1 cup, fresh and thick
• Cardamom powder - 1/2 tsp
• Saffron - 5-6 strands (soaked in 2 tbsps of warm milk)
• Pistachios - 6-7, finely chopped
• Almonds - 4-5, chopped or flakes

Method

1. Boil milk in a large heavy bottomed wide vessel. Once it comes to a boil, reduce to low heat and allow to simmer. Keep stirring at regular intervals, pushing the layer of malai (top of milk) that forms on the top towards the sides of the vessel. Continue to do this till the milk is reduced to less than half of the original quantity.
2. Keep scraping the sides of the vessel and mix it with the thickening milk.
3. After almost 60-70 mins or so, the milk would have reduced considerably to a thick mass. Add sugar and half of the chopped nuts and mix. Allow the sugar to dissolve and continue to simmer the mixture till it reaches a third of the original quantity.
4. Add cardamom powder, and saffron and mix well. Turn off heat and allow to come to room temperature.
5. Add the mango puree and mix well till well combined. Remove to a bowl and chill for a couple of hours. You can also serve at room temperature.
6. Garnish with the remaining chopped pistachios, almond flakes and chopped mango pieces.
7. Ladle the mango rabri into serving bowls and serve chilled.

Tips

• Ensure that you stir the milk at regular intervals so that the milk does not burn.
• Use heavy bottomed vessel so that the contents do not burn.
• Any left-over rabri can be stored in the fridge for 3 to 4 days or frozen for a few weeks.

Backed Fish Recipe

                                                Backed puff Fish Recipe