Exotic Grilled Prawns

tiger prawns	500g, peeled
onion	1/2, chopped
red chilli powder	2tsp
turmeric powder	1/4tsp
cumin powder	1tsp
garam masala	1/2tsp
sugar	1/2tsp
garlic	2cloves, chopped
ginger	1inch piece, chopped
salt	to taste
yogurt	300ml
fresh coriander	1tbsp, chopped
lemon	sliced
olive oil	1tbsp
Method:
In a food processor, combine onion, garlic, ginger, red chilli powder, turmeric powder,
cumin powder, garam masala powder, salt, sugar, yogurt and oil.
Process until smooth, then transfer it to a large bowl.
Stir in the fresh coriander and coat prawns with this mixture thoroughly.
Thread the prawns onto skewers.
Cover it with clingfilm and keep it in the fridge for 3 hours.
Preheat the grill on medium.
Arrange skewers on the grill rack.
Cook it, turning and brushing with mixture for 4 minutes until cooked through.
Serve sizzling hot with lemon slices.

Mango Cream ~ My Family Style

mango	3, cubes/ chunks
milk	1/2cup
sugar	2tbsp
vanilla essence	1/4tsp
fresh cream	1packet
Method:
Blend milk, sugar, vanilla essence, fresh cream and 1/4 mango chunks in a blender.
Pour into a bowl and add remaining mango chunks to it.
Keep it in the fridge and serve it cold.

Cherry Pudding ~ mommy style

eggs	5, beaten
milk(evaporated)	1can
sugar	1/2cup
salt	1/2tsp
flour	3/4cup
vanilla essence	1tsp
whipped cream	50g
cherries	100g
Method:
Beat eggs, sugar, salt in a bowl and make it thick.
Add flour and beat until smooth.
Add milk, vanilla essence.
Pour batter into prepared (greased) slow cooker.
Place cherries over batter.
Cover and cook on low heat until ready.
Serve with whipped cream and wafers.

Chicken Ginger

Self cooking photograph

chicken 1kg/ 14 or 16pieces onions 1 small, chopped tomatoes 2 medium, chopped lemon juice 1tbsp garlic paste 1tbsp ginger paste 1tbsp red chilli powder 1tbsp coriander powder 1/2tsp turmeric powder 1/4tsp cumin powder 1/2tsp salt to taste ginger julienne 3tbsp yogurt 2tbsp green chillies 3, slitted fresh coriander 1tbsp, chopped butter 2tbsp, melted oil 1/2cup Method: Mix red chilli powder, coriander powder, turmeric powder, cumin powder, salt and lemon juice in yogurt; apply to chicken. Marinate for atleast 30 minutes. Heat oil and fry onions until transparent, add tomatoes and fry til tomatoes are completely mashed.  Add marinated chicken, garlic/ginger paste and stir-fry for 5min. Then add 1/2cup of water if needed. Cover and cook on low heat for 15 to 20 minutes or until the chicken is tender. Stir in ginger julienne and melted butter. Cook it uncovered for 3 min on a very low heat. Remove it from heat when oil separates from the gravy.  Garnish with green chillies and fresh coriander. Serve hot with naan or chapati. Serves 6.

Butter Chicken

Self cooking photograph

chicken boneless	1kg, cubes
tomato puree	1 can/ 400g
red chilli powder	1tbsp
black pepper	1/2tsp
turmeric powder	1/4tsp
ground cinnamon	1/4tsp
ground cloves	1/4tsp
green cardamom	2pods
sugar	1/4tsp (optional)
salt	to taste
ginger julienne	1tbsp
lemon juice	3tbsp
milk	1/2cup
fresh cream	1/2cup
butter	1/2cup, melted
oil	1/4cup
Method:
Mix red chilli powder, black pepper powder, turmeric powder, ground cinnamon,  ground cloves, green cardamom, sugar, salt and lemon juice in a half cup of water and apply to chicken cubes, marinate for at least 30minutes. Heat oil and add marinated chicken cubes and stir-fry for 5minutes. Add tomato puree and milk, mix well. Cover and cook on low heat for 15 minutes or until the chicken is tender. Stir in fresh cream and melted butter. Cook it uncovered for 5 min on a very low heat. Remove it from heat when oil separates from the gravy.  Garnish with ginger and serve hot.

Easy Cheesy Cauliflower

cauliflower	1 big
mustard sauce	2tbsp
mozzarella cheese	3 slices
Method:
Wash a fresh cauliflower and remove all of the green leaves.
Cut out enough of the core and place the cauliflower on a dish which you can place in the microwave.
Cover the dish and place it in the microwave.
Cook on high for 5 minutes.
When the microwave finishes, remove the dish and paint on the mustard sauce.
Cover it with the slices of cheese and again cook it in microwave for another 4 to 5 minutes.
Serve hot as an appetizer.

Avocado Smoothie

avocado	1 large, peeled and seeded
condensed milk	1can
vanilla essence	1tsp
mint leaves	1/2tsp crushed
Method:
In a food blender, combine avocado, condensed milk, and vanilla essence.
Blend until smooth, then spoon in to small cups and keep it in the fridge.
Before serving, dust with freshly grated mint leaves.

Rich Porridge

rolled porridge oats 1/2 cup banana 1 apple 1 strawberries 3 water 1cup sugar 1/2tsp Method: In a pan bring porridge and water to boil. Blend fruits and sugar in a blender and make a paste. Pour this paste into porridge and bring to boil again. Serve it with milk.

Dum Pukht Mutton

Self cooking photograph

mutton                        1kg, 12pieces
curd                            1cup
onion                          1, sliced
garlic paste                1tbsp
ginger paste               1tbsp
cumin                          1tsp
cloves                         4
black cardamom         1
green cardamom         3
red round chilli            6, whole
salt                               1tsp
oil                                 1/2cup
kneaded flour              1/2cup              
coriander fresh            1/2cup

Method:

Mix mutton with curd and salt and keep aside for 30 min.

Put marinated mutton, onion, garlic paste, ginger paste, red chillies and oil in a thick bottomed pan.

Cook it uncovered on medium heat for 5 min.

Add cumin, cloves, green and black cardamoms and 1cup water.

Cover the pan with a lid and seal it with kneaded flour.

Cook it for 45min on a very low flame. There will be cracks on flour dough.

Cut off the flour dough and remove the lid.

If there is still some water, cook it on high flame until gravy thickens.

Do not stir hard.

Garnish with fresh coriander and serve hot.

Kiwi Cocktail

kiwi              4 peeled & sliced
half grape fruit juice
fanta            1/2cup
sugar           2tsp
ice cubes     8-10
water           1cup


Method:

Place kiwi, half grape fruit juice, fanta, sugar, water and ice cubes in a blender.

Blend well.

Pour into a cocktail glass and enjoy!

Strawberry Ecstasy

fresh strawberries         1cup, sliced
skim milk                     1/3cup, cold
strawberry ice-cream     1cup
orange juice                  2tbsp, cold
cinnamon powder          pinch
honey                          1/2tsp
mint springs

Method:

Blend ice-cream, strawberries, milk, orange juice, honey and cinnamon in blender until smooth.

Pour into transparent broad glasses.

Garnish with mint springs and serve cold.

Enjoy!

Mutton Mince With Young Green Mango (Achrach) - My Sister in Law Style

Self cooking photograph

mutton mince	1/2kg
green mangoes	3-4, peeled & cubes
sugar	1/2tsp
ginger/garlic paste	1tbsp
onion	1small, thinly chopped
mint leaves	half bunch, chopped
green chillies	8, chopped
ginger julienne	1piece, 2inches
red chilli powder	3tsp
cumin powder	1tsp
coriander powder	1tsp
turmeric powder	1/2tsp
salt	to taste
oil	2tbsp

Method:

Heat oil and fry onion till transparent.

Add garlic/ ginger paste and saute until onions turn brown.

Add mutton mince, red chillies, cumin powder, coriander powder, salt, turmeric powder and saute for 5min.

Now add 1 glass of warm water and put on pressure for 15 min or until the meat is tender.

Release pressure and add young green mango cubes. Let it tender in the same water.

Add mint leaves when water is getting dry, saute very well until oil separates from gravy.

Now add green chillies and sugar, mix thoroughly.

Simmer for another 3min on a very low flame before serving.

Serve hot with chapati or any bread.

Easy Tangy Chicken Karahi

Self cooking photograph

~Pakistani Style~

chicken	1.5kg - 16pcs
yogurt	1 cup
tomatoes	4-medium, cubes
turmeric powder	1/2tsp
red chili powder	1tbsp
whole black pepper	1tsp
whole cumin	1tsp
whole coriander	1tsp
ginger paste	1tbsp
fresh coriander	1/2cup, chopped
ginger julienne	2tbsp
green chillies	2tbsp, chopped
lime juice	1tbsp
salt	to taste
oil	2tbsp

Method:

In a skillet or wok add chicken, yogurt, ginger paste, turmeric powder, red chili powder and salt. Mix it well, cover and cook on a medium flame until the chicken is tender.

Let it cook in its own water, only add water on needed basis but not more than half cup.

Separately, crush whole black pepper, whole cumin and whole coriander together coarsely and add in when chicken is tender. Mix well.

Add chopped tomatoes and oil.

Cover and cook on low flame until tomatoes are soft.

Then add fresh green chillies and stir for 2min.

When oil separates from the masala/ gravy add lime juice, fresh coriander and ginger julienne. Cover the lid and remove from heat.

Serve hot with chapati or bread on the side.

Tandoori Chicken (Oven Baked Chicken) My Husband's Style

Self cooking photograph

~Pakistani Style~
chicken                      1.5kg
lemon                         4
yogurt                        1 cup
white vinegar              1/2 cup
food color                   pinch
red chili powder          1tbsp
black pepper              1tsp
cumin powder            1tsp
ground coriander        1tsp
mace powder             1tsp
cinnamon powder       1/2tsp
salt to taste
garlic/ginger paste      1tbsp
oil                             2tbsp

Method:

Wash chicken well.

In a bowl mix vinegar and food color and apply it on the chicken thoroughly.

In another deep bowl, whisk yogurt, all the spices, garlic/ ginger paste and salt together until thoroughly mixed and then coat chicken with this mixture. 

Keep this marinated chicken aside for 30 min.

In a deep skillet add chicken with the mixture and squeeze half of lemon juice. cover and cook on low flame.

When water is just about to dry,remove the chicken from the skillet and place it on a baking tray.

Brush it with the oil and squeeze the remaining lemon juice.

Preheat oven and bake it on at 200C until well cooked.

Serve hot with salad on the side.

Spicy Beef Strips - My Family Style

beef strips                5pound
onion                       3cup - minced
capsicum green        4
capsicum red            2 
jalapeno                   3
tomato paste            1can
garlic paste               2tbsp
ground cumin            1tbsp
hot pepper sauce      1/4 cup
black pepper             to taste
salt                           to taste
olive oil                     1/2 cup + 2tbsp

Method:

Heat 1/2 cup oil on medium heat and add beef strips to roast for 5min.

Add onion, garlic, ginger, all capsicums, jalapeno and stir for another 7min.

Then add tomato paste, black pepper, cumin, salt, hot pepper sauce and cook for 2 min.

Transfer it into hot plate and serve on bread or rice.

Chicken With Blackpepper

Self cooking photograph

chicken             1kg - 14 pcs

yogurt               1cup
ginger paste      1tbsp
salt                   as per taste
black pepper     2 tbsp- crushed
green chillies     6 whole or as per taste
lemon juice        2tbsp
oil                     2tbsp

Method:

Add altogether chicken, yogurt, ginger paste, salt, oil and cover the lid.

Let it cook on slow heat for 20 min or till the chicken is tender.

Add black pepper and whole green chillies once water is getting dryer. Saute it for 5min.

Then add lemon juice, cook and cover it for another 3 to 5 min on a very slow flame.

Serve hot and enjoy with bread or chapati.