Grilled Fish with Steamed Potato

Self cooking photograph

Self cooking photograph

boneless fish	4 fillets
olive oil	1/2 cup
Sauce:
lemon juice	1/4 cup
vinegar	1 tbsp
cumin powder	1/2 tsp
red pepper	1/2 tsp
red chili flakes	1/2 tsp
black pepper	1/2 tsp, crushed
salt	to taste
garlic	3 cloves, chopped
mint	1 tsp, chopped
dried rosemary	a pinch (optional)
On the Side:
baby potatoes	4, steamed
tomatoes	2
green beans	5 - 6 steamed
sour cream	1 tbsp
lemon wedges
Method:
Combine all the ingredients (sauce) in a big container.
Add half of the oil in the sauce; mix well.
Marinate the fish for minimum 30 minutes.
Once the griller is ready, brush just a little oil on the cooking surface or grills.
Arrange fish fillets on the griller and now brush with the sauce.
Grill for 4 to 5 minutes on each side or as per your choice.
Now place tomatoes on the griller.
Remove once the fish is cooked.
Heat the remaining marinade to the boiling point and serve on the side along with the fish.
Garnish with lemon wedges and sour cream.
Serve with steamed vegetables and grilled tomatoes on the side
Serves 2.

Balti Chicken - Eid Special

Self cooking photograph

Eid Mubarak!

chicken

1.5kg - 16pcs

tomatoes

4 medium, quarters

onions

4 medium, quarters

turmeric powder

1/2tsp

red chili powder

1tbsp

whole black pepper

1tsp - roughly crushed

whole cumin

1tsp - roughly crushed

salt

to taste

garlic paste

1-1/2 tbsp

ginger paste

2tbsp

ginger julienne

3tbsp

green chillies

6, whole

lemon juice

6 tbsp

fresh coriander

1tbsp, chopped

oil

1-1/2 cup

Method:

In a skillet heat 2 cups of water then add chicken, garlic paste, ginger paste, all the spices and salt.

Mix well, cover and cook on a low flame until the chicken is tender.

(1/2 cup of liquid should remain once chicken is tender)

Now add oil and fry for 5 minutes on high heat; stir continuously.

Add tomatoes, onions, green chillies, ginger julienne and fresh coriander.

Cover and cook for another 10 minutes.

Remove the cover and increase the flame.

Add lemon juice and let it cook for another 1 minute and turn off the flame.

Serve hot with naan.

Serves 6.

Chicken Francese/ Chicken Francaise

Self cooking photograph

Easy, tender, light and lemony…heavenly.
chicken breast	2 pieces, butterfly cut
egg	1
flour	1/2 cup
chicken stock	1/2 cup
lemon juice	1/2 cup
salt	to taste
black pepper	to taste
oil	2tbsp
butter	1tbsp
dried rosemary	1tsp
baby potatoes	2, wedges (optional)
Method:
Whisk egg along with salt and pepper; set aside.
Mix flour with salt and pepper; set aside
Dredge the chicken in the flour to coat both sides and then soak into the egg both sides.
Heat the oil in a pan over medium heat and add in chicken; cook for 4 minutes on each side (golden brown).
Note: Only flip the chicken once.
Transfer the chicken to a plate and cover them with foil; set aside.
Now fry potatoes in the same oil until well cooked and golden brown.
Transfer wedges into the serving plate.
Now again in the same pan add stock and lemon juice and let it cook until it thickens.(adjust the seasoning)
Add the butter, dried rosemary and continue to cook until the sauce is much thicker.
Add the chicken into the sauce and cook again for just 1 minute.
Transfer to the same serving dish along with potato wedges and serve.
Serves 2.
Note:
U can skip wedges cooking part. I like wedges that’s why made it that way. People also serve it with pasta & rice.

Arvi Karahi/ Eddoe Curry

Self cooking photograph

arvi/ eddoe	1/2 kg
green chillies	3, slitted
tomato	1 small, chopped
red chili powder	1tbsp
coriander powder	1tsp
turmeric powder	1/4tsp
cumin seeds	1tsp
ajwain	1/2tsp
aniseed	1/2tsp
fennel seeds	1/2tsp
fenugreek seeds	1/4tsp
salt	to taste
curry leave	1 or 2
lemon juice	2tbsp
oil	2tbsp
Method:
Boil arvi whole; remove skin when its tender and slice into halves.
Heat oil in a pan, add cumin seeds, curry leaves and fenugreek seeds; saute for half a minute.
Add tomato and fry until tomato is completely fried and its water is dried
Stir in red chilli powder, coriander powder, turmeric, ajwain, aniseed, fennel seeds; saute for 2 minutes.
Add in arvi, green chillies and lemon juice; stir fry for 1 minute.
Cover and cook for 8 to 10 minutes on low heat until oil separates.
Serve hot with chapati or naan.
Serves 4.

Mutton Karahi Gosht

Mutton Karahi Gosht
Recipe by Ms. Kinza Mustansar - the contest Runner Up

mutton 2 kg yogurt 1 cup tomatoes 4-medium, cubes turmeric powder 1/2tsp red chili  1tbsp whole blackpepper 1tsp cumin powder 1tsp coriander powder 1tsp garlic/ginger paste 1tbsp fresh coriander  1/2cup, chopped ginger julienne  2tbsp green chillies  2tbsp, slitted lime juice  1tbsp salt  to taste oil        2tbsp Method: In a skillet add meat, yogurt, garlic/ ginger paste, all the spices and salt.  Mix it well, add 1 cup of water; cover and cook on a low heat until the meat is tender. Add chopped tomatoes and oil. Now again cover and cook on low flame until tomatoes are soft. 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. Serves 6 to 8.

Tendli Karahi/ Ivy Gourd Curry

Self cooking photograph

tendli	350g
cumin seeds	1tsp
garam masala pwdr	1/2tsp
red chili powder	1/2tsp
turmeric powder	1/4tsp
salt	to taste
tamarind paste	2tbsp
oil	2-4tbsp
Method:
Slice tendli/ ivy gourd vertically/ length wise.
Heat oil in a pan and fry tendli till lightly colored.
Drain tendli on an absorbent paper.
In same oil, add cumin seeds and saute till they begin to change color.
Add tamarind paste and all the spices; saute for 1 minute.
Add tendli and 1 cup of water; cook and cover for 5 minutes.
Garnish with fresh coriander and serve hot.
Serves 4.

White Chicken

Self cooking photograph

chicken	1kg
yogurt	1/2 cup
garlic/ginger paste	2tbsp
green chillies	10, finely chopped
white pepper	1tsp
cumin powder	1/2tsp
salt	to taste
oil	1/2cup
lemon juice	5tbsp
fresh coriander	1 tbsp, chopped
Method:
Whisk yogurt with salt, cumin powder and white pepper.
(black pepper powder can also be used instead of white but only 1/2tsp)
Add in chicken, chopped green chillies and garlic/ginger paste.
Combine well and set aside for atleast half an hour.
Heat oil and add marinated chicken along with the mixture.
Stir for 2 minutes then cover and cook on low flame for 20 minutes or until chicken is tender.
Uncover, increase flame and stir occasionally till the oil separates from gravy.
Now add lemon juice, reduce heat to low, cover and cook for another 1 minute.
Remove from heat and garnish with fresh coriander.
Serve hot with chapati or bread.
Serves 4 to 6.

Capsicum Kayras - Ramadan Special

Self cooking photograph

capsicum	4-5 medium, cubes
potatoes	2, medium, cubes
split bengal gram	2tbsp
grated coconut	1/4 cup
peanuts	2tbsp
coriander seeds	1tbsp
sesame seeds	2tbsp
cumin seeds	1tsp
fenugreek seeds	1/4tsp
dried red chillies	4
mustard seeds	1/2tsp
turmeric powder	1/4tsp
salt	to taste
sugar	1/2tbsp
tamarind paste	2tbsp
oil	2-3tbsp
Method:
Dry roast coconut, sesame seeds and cumin seeds until they change colour.
Seperately heat 1/2tbsp oil in a frying pan and fry lentil, coriander seeds, fenugreek seeds and red chillies.
Grind lentil mixture with coconut mixture, tamarind paste by adding 3/4 cup of water.
Add remaining oil, add mustard seeds and peanuts; saute for 4 minutes.
Add potatoes, turmeric powder, salt and sugar.
Cover and cook on low heat for 5 minutes.
Add capsicum and again cover and cook for another 5 minutes.
Add grinded paste, 1-1/2 half cup of water; mix well.
Cover and cook on low heat for 10 minutes or untill vegetables are cooked.
Increase the heat and keep on stirring on high flame until oil seperates the gravy.
Serve hot with chapati, naan or any bread.
Serves 4 to 6.