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Homemade ginger garlic paste recipe(Adrak lasan Paste). Make life in the kitchen easy and economical with this new recipe. #HappyCookingToYou Written Recipe: Visit Our Website: https://www.foodfusion.com Download iOS & Android app: https://www.foodfusion.com/app Facebook: https://facebook.com/foodfusionpk Instagram: https://instagram.com/foodfusionpk Twitter: https://twitter.com/foodfusionpk Also Follow @Healthy Fusion & @Food Fusion Kids for healthy food & kids special recipes. Ginger Garlic Paste Recipe in English: Ingredients: -Adrak (Ginger) peeled & cubed 150 gms -Lehsan (Garlic) peeled 250 gms -Namak (Salt) 1 tsp -Oil 2 tbs -Oil 1 tsp Directions: -Wash & pat dry ginger and garlic properly. -In chopper,add ginger,garlic,salt,oil and chop until well combined. -Add ginger garlic paste in dry & clean jar,add oil & store for up to 8-10 days in refrigerator shelf. -Add ginger garlic paste in ice cube tray and can also be stored up to 1 month in freezer. Tip: -Don’t put it on refrigerator’s door. Recipe in Urdu: Ajza: -Adrak (Ginger) peeled & cubed 150 gms -Lehsan (Garlic) peeled 250 gms -Namak (Salt) 1 tsp -Oil 2 tbs -Oil 1 tsp Directions: -Adrak aur lehsan ko dho ker ache tarhan pat dry ker lein. -Chopper mein adrak,lehsan,namak aur oil dal ker ache tarhan chop ker lein. -Adrak lehsan paste ko dry & clean jar mein dal ker upper sa oil dal dein aur 8-10 din kliya refrigerator ki shelf mein store ker saktay han. -Adrak lehsan paste ko ice cube try mein dal dein aur freezer mein 1 month tak store ker saktay han. Tip: -Refrigerator ka door mein na rakhein.

How to make ginger and garlic puree it home without the nasty preservatives Ginger Garlic Salt Lemon Juice Vinegar Water Mix all the ingredients and follow the method shown above.. This will keep in the freezer for a good 6 to 8 months.

Just in time for the occasion. Now make your own ginger garlic paste, papaya paste and fried onions with these 3 simple cooking hacks. #HappyCookingToYou 3 Time Saving cooking Hacks Ginger Garlic Paste Recipe in English: Ingredients: -Adrak (Ginger) peeled & cubed 150 gms -Lehsan (Garlic) peeled 250 gms -Namak (Salt) 1 tsp -Oil 2 tbs -Oil 1 tsp Directions: -Wash & pat dry ginger and garlic properly. -In chopper,add ginger,garlic,salt,oil and chop until well combined. -Add ginger garlic paste in dry & clean jar,add oil & store for up to 8-10 days in refrigerator shelf. -Add ginger garlic paste in ice cube tray and can also be stored up to 1 month in freezer. Tip: -Don’t put it on refrigerator’s door. Recipe in Urdu: Ajza: -Adrak (Ginger) peeled & cubed 150 gms -Lehsan (Garlic) peeled 250 gms -Namak (Salt) 1 tsp -Oil 2 tbs -Oil 1 tsp Directions: -Adrak aur lehsan ko dho ker ache tarhan pat dry ker lein. -Chopper mein adrak,lehsan,namak aur oil dal ker ache tarhan chop ker lein. -Adrak lehsan paste ko dry & clean jar mein dal ker upper sa oil dal dein aur 8-10 din kliya refrigerator ki shelf mein store ker saktay han. -Adrak lehsan paste ko ice cube try mein dal dein aur freezer mein 1 month tak store ker saktay han. Tip: -Refrigerator ka door mein na rakhein. Raw Papaya Paste Recipe in English: Ingredients: -Kacha papita (Raw papaya) 500 gms -Namak (Salt) 1 tsp -Oil 3 tbs Directions: -Wash & pat dry raw papaya properly,deseed and cut into cubes. -In chopper,add raw papaya cubes,salt,oil and chop until well combined. -Add raw papaya paste in dry & clean jar & store for up to 8-10 days in refrigerator shelf. -Add raw papaya paste in ice cube tray and can also be stored up to 1 month in freezer. Tip: -Don’t put it on refrigerator’s door. Recipe in Urdu: Ajza: -Kacha papita (Raw papaya) 500 gms -Namak (Salt) 1 tsp -Oil 3 tbs Directions: -Kacha papita ko dho kerache tarhan pat dry ker lein. -Chopper mein kacha papita,namak aur oil dal ker ache tarhan chop ker lein. -Kacha papita paste ko dry & clean jar mein dal dein aur 8-10 din kliya refrigerator ki shelf mein store ker saktay han. -Kacha papita paste ko ice cube try mein dal dein aur freezer mein 1 month tak store ker saktay han. Tip: -Refrigerator ka door mein na rakhein. Fried Onion Recipe in English: Ingredients: -Pyaz (Onion) thinly sliced ½ kg -Oil for deep frying Directions: -In wok,heat oil and fry onion until golden brown. -Spread fried onion on paper towel until drained & crispy. -Transfer fried onion in an air tight container and store the container for up to 2 weeks. Recipe in Urdu: Ajza: -Pyaz (Onion) thinly sliced ½ kg -Oil for deep frying Directions: -Karhai mein oil garam karein aur pyaz ko golden brown fry ker lein. -Fried pyaz ko paper towel per dal lein yahan tak k fried pyaz ka oil drained & crispy ho jaye. -Fried pyaz ko air tight container mein dal dein aur container ko 2 weeks tak store ker saktay han.

A dangerously delicious finger licking chicken nihari that is really easy and tasty! Ing: 1 Chicken cut in 8 pieces 1 large onion Julienned 1 tbsp ginger and garlic 1 tbsp nihari masala 1 fresh lime juiced 2 tbsp white flour 1/2 cup water salt to taste fresh ginger Julienned for garnishing 1/4 cup canola oil (1/2 cup was a bit too much) Method: In a pot add the oil and fry the sliced onions till golden brown and set aside, next in the same oil add ginger and garlic, making sure you don\\\'t burn it, than add 1 tbsp of the Shan nihary masala and fry it in the oil, once it has released the flavors add the chicken and turn it so it is completely mixed with the spices, cover till the chicken is cooked. In the mean time mix the water with the flour and this will be our thickening agent for the curry, keep it aside. At this time prepare the cucumber pickle. While you are making the pickle keep an eye on the chicken turning it occasionally. Make sure not to over cook the chicken as doing this will make the chicken really tough and dry. Add the flour and water mixture in the curry and stir till it thickens up a bit. If you want more gravy add more water to it, if you want the nihary thick than don\\\'t add the extra water. Season it with salt per your taste and some fresh lime juice, do a taste test and make sure the taste is how you like it, lastly sprinkle the fried onions, fresh cilantro and ginger.. Enjoy! Cucumber pickle 1/2 a onion julianed thin 3 to 4 small baby pickles sliced thin 1 lime juiced 1 tbsp vinegar salt to taste Cayenne powder (optional) Method: Once you have cut the onions and cucumbers add the lime juice, vinegar, salt and marinate it for at least 20 min. Add the cayenne just before serving, if you want it really spicy you can add it when you add the vinegar.

3 Home Remedies for Common Cold,Flu & Cough . Stay healthy and enjoy the winter. #HealthyCookingToYou written Recipe: https://goo.gl/uGEQar More Recipes: http://www.foodfusion.com 3 Home Remedies for Common Cold,Flu & Cough Recipe in English: Ingredients: Ginger & Lemon: -Pani (Water) 2 Cups -Adrak (Ginger) grated ½ tbs -Lemon slices 3-4 -Honey ½ tsp or to taste Directions: -In kettle,add water and bring it to boil. -Add ginger and simmer for 4-5 minutes. -Add lemon slices,mix well and simmer for 2 minutes. -Pour in a serving cup through strainer,add honey,mix well & serve. -Drink twice a day. Ginger & Turmeric: -Pani (Water) 2 Cups -Laung (Cloves) 3-4 -Darchini (Cinnamon sticks) 2-3 -Adrak (Ginger) sliced 1 inch piece -Kali mirch (Black pepper) crushed ¼ tsp -Pink salt 1 pinch -Haldee powder (Turmeric powder) ½ tsp -Honey ½ tsp or to taste Directions: -In kettle,add water and bring it to boil. -Add cloves,cinnamon sticks,ginger,black pepper crushed,pink salt,turmeric powder and mix well. -Cook on low flame for 10 minutes. -Pour in a serving cup through strainer,add honey,mix well & serve. -Drink twice a day. Ginger & Black pepper: -Pani (Water) 2 Cups -Kali mirch (Black pepper) crushed ½ tsp -Adrak (Ginger) sliced 1 inch piece -Honey ½ tsp or to taste Directions: -In kettle,add water and bring it to boil. -Add black pepper crushed and ginger,mix well. -Cook on low flame for 10 minutes. -Pour in a serving cup through strainer,add honey,mix well & serve. -Drink twice a day. Recipe in Urdu: Ajza: Ginger & Lemon: -Pani (Water) 2 Cups -Adrak (Ginger) grated ½ tbs -Lemon slices 3-4 -Honey ½ tsp or to taste Directions: -Kettle mein pani dal ker ubal lein. -Adrak dal ker 4-5 minutes kliya simmer karein. -Lemon slices dal ker ache tarhan mix karein aur 2 minutes kliya simmer ker lein. -Serving cup mein strain ker ka dal dein,honey dal ker ache tarhan karein & serve karein. -Din mein do dafa piyein. Ginger & Turmeric: -Pani (Water) 2 Cups -Laung (Cloves) 3-4 -Darchini (Cinnamon sticks) 2-3 -Adrak (Ginger) sliced 1 inch piece -Kali mirch (Black pepper) crushed ¼ tsp -Pink salt 1 pinch -Haldee powder (Turmeric powder) ½ tsp -Honey ½ tsp or to taste Directions: -Kettle mein pani dal ker ubal lein. -Laung,darchini,adrak,kali mirch crushed,pink salt aur haldee powder dal ker ache tarhan mix ker lein. -Halki ancch per 10 minutes kliya paka lein. -Honey dal ker ache tarhan karein & serve karein. -Serving cup mein strain ker ka dal dein,honey dal ker ache tarhan karein & serve karein. -Din mein do dafa piyein. Ginger & Black pepper: -Pani (Water) 2 Cups -Adrak (Ginger) sliced 1 inch piece -Kali mirch (Black pepper) crushed ½ tsp -Honey ½ tsp or to taste Directions: -Kettle mein pani dal ker ubal lein. -Kali mirch crushed aur adrak dal ker ache tarhan mix ker lein. -Halki ancch per 10 minutes kliya paka lein. -Serving cup mein strain ker ka dal dein,honey dal ker ache tarhan karein & serve karein. -Din mein do dafa piyein.

Mutton Do Pyaza Recipe in English: Ingredients: -Lehsan (Garlic) 3-4 cloves -Adrak (Ginger) 1 inch piece -Pyaz (Onion) 2 medium -Dahi (Yogurt) whisked 1/3 Cup -Lal mirch powder (Red chili powder) ½ tsp or to taste -Zeera powder (Cumin powder) 1 & ½ tsp -Paprika powder 1 tsp -Haldee powder (Turmeric powder) ¼ tsp -Dhania powder (Coriander powder) 1 tsp -Namak (Salt) ½ tsp or to taste -Ghee ½ Cup -Pyaz (Onion) sliced 2 medium -Hari elaichi (Green cardamom) 3-4 -Mutton mix boti ½ kg -Pani (Water) 2-3 Cups or as required -Hari mirch (Green chilies) -Hara dhania (Fresh coriander) -Adrak (Ginger) julienne Directions: -In grinder,add garlic,ginger,onion,yogurt,red chili powder,cumin powder,paprika powder,turmeric powder,coriander powder and salt,grind well & set aside. -In pot,add ghee and let it melt,add onion and fry until translucent. -Add green cardamom and mix well. -Add mutton mix boti and mix well until changes color. -Add grinded onion paste,mix well and cook for 2-3 minutes. -Cover and cook for 4-5 minutes. -Add water,mix well and bring it to boil,cover and cook on low flame for 25-30 minutes or until meat is tender then cook on high flame until oil separates. -Add green chilies,fresh coriander and ginger,cover and let it simmer for 2 minutes. Recipe in Urdu: Ajza: -Lehsan (Garlic) 3-4 cloves -Adrak (Ginger) 1 inch piece -Pyaz (Onion) 2 medium -Dahi (Yogurt) whisked 1/3 Cup -Lal mirch powder (Red chili powder) ½ tsp or to taste -Zeera powder (Cumin powder) 1 & ½ tsp -Paprika powder 1 tsp -Haldee powder (Turmeric powder) ¼ tsp -Dhania powder (Coriander powder) 1 tsp -Namak (Salt) ½ tsp or to taste -Ghee ½ Cup -Pyaz (Onion) sliced 2 medium -Hari elaichi (Green cardamom) 3-4 -Mutton mix boti ½ kg -Pani (Water) 2-3 Cups or as required -Hari mirch (Green chilies) -Hara dhania (Fresh coriander) -Adrak (Ginger) julienne Directions: -Grinder mein lehsan,adrak,pyaz,dahi,lal mirch powder,zeera powder,paprika powder,haldee powder,dhania powder aur namak dal ker ache tarhan grind ker lein & side per rakh dein. -Pot mein ghee dal ker melt karein aur pyaz dal ker translucent hunay tak fry ker lein. -Hari elaichi dal ker ache tarhan mix ker lein. -Mutton shamil karein aur rang tabdeel hunay tak ache tarhan mix ker lein. -Grinded pyaz paste shamil karein aur ache tarhan mix ker ka 2-3 minutes kliya paka lein. -Dhak ker 4-5 minutes kliya paka lein. -Pani dal ker mix karein aur ubal anay ka bad dhak dein aur halki ancch per 25-30 minutes ya ghost ghul janay tak paka lein phir tez ancch per oil alag ho janay tak paka lein. -Hari mirchein,hara dhania aur adrak dal dein aur dhak ker 2 minutes kliya dum per rakh dein.

Written Recipe: https://goo.gl/t8BVA7 For more healthy recipes visit: https://goo.gl/oC8X8E Detox water Recipe in English: Ingredients: Watermelon & Strawberry: -Watermelon 1 Cup -Parsley handful -Lime slices 4-5 -Strawberries 5-6 -Cold water 6-8 Cups Cucumber Lemon & Mint: -Kheera (Cucumber) 1 -Lemon slices 4-5 -Adrak (Ginger) slices 3-4 -Darchini (Cinnamon stick) 1 -Podina (Mint leaves) handful -Cold water 6-8 Cups Strawberry & Citrus: -Strawberries 4-5 -Grape fruit slices 3-4 -Orange slices 2 -Kiwi 1 -Podina (Mint leaves) handful -Apple cider vinegar ½ tsp -Cold water 6-8 Cups Apple & Cinnamon: -Podina (Mint leaves) handful -Adrak (Ginger) slices 6-7 -Darchini (Cinnamon sticks) 2 -Lemon slices 5-6 -Apple slices 1 large -Cold water 6-8 Cups Directions: For Watermelon & Strawberry: -In jug,add watermelon,parsley,lime slices,strawberries and cold water,stir & cover. -Let it refrigerate for 4 hours or overnight to infuse flavors. For Cucumber Lemon & Mint: -In jug,add cucumber,lemon slices,ginger,cinnamon stick,mint leaves and cold water,stir & cover. -Let it refrigerate for 4 hours or overnight to infuse flavors. For Strawberry & Citrus: -In jug,add strawberries,grape fruit,orange,kiwi,mint leaves,apple cider vinegar and cold water,stir & cover. -Let it refrigerate for 4 hours or overnight to infuse flavors. For Apple & Cinnamon: -In jug,add mint leaves,ginger,cinnamon sticks,lemon slices,apple,cold water,stir & cover. -Let it refrigerate for 4 hours or overnight to infuse flavors. Tips: -Detox water can be helpful in improving and promoting general good health. -For storing detox water,peel off the skin of fruits then add in water. -Drink water infusions within 3 days,if not sooner.Water infusions are to be consumed fresh. Recipe in Urdu: Ajza: Watermelon & Strawberry: -Watermelon 1 Cup -Parsley handful -Lime slices 4-5 -Strawberries 5-6 -Cold water 6-8 Cups Cucumber Lemon & Mint: -Kheera (Cucumber) 1 -Lemon slices 4-5 -Adrak (Ginger) slices 3-4 -Darchini (Cinnamon stick) 1 -Podina (Mint leaves) handful -Cold water 6-8 Cups Strawberry & Citrus: -Strawberries 4-5 -Grape fruit slices 3-4 -Orange slices 2 -Kiwi 1 -Podina (Mint leaves) handful -Apple cider vinegar ½ tsp -Cold water 6-8 Cups Apple & Cinnamon: -Podina (Mint leaves) handful -Adrak (Ginger) slices 6-7 -Darchini (Cinnamon sticks) 2 -Lemon slices 5-6 -Apple slices 1 large -Cold water 6-8 Cups Directions: For Watermelon & Strawberry: -Jug mein watermelon,parsley,lime slices,strawberries aur thanda pani dal dein aur stir ker ka cover ker lein. -4 hours or overnight kliya refrigerate mein flavor infuse hunay kliya rakh dein. For Cucumber Lemon & Mint: -Jug mein kheera,lemon slices,adrak,darchini,podina aur thanda pani dal dein aur stir ker ka cover ker lein -4 hours or overnight kliya refrigerate mein flavor infuse hunay kliya rakh dein. For Strawberry & Citrus: -Jug mein strawberries,grape fruit,orange,kiwi,podina,apple cider vinegar aur thanda pani dal dein aur stir ker ka cover ker lein. -4 hours or overnight kliya refrigerate mein flavor infuse hunay kliya rakh dein. For Apple & Cinnamon: -Jug mein podina,adrak,darchini,lemon slices,apple aur thanda pani dal dein aur stir ker ka cover ker lein. -4 hours or overnight kliya refrigerate mein flavor infuse hunay kliya rakh dein.

A perfect winter recipe for you. Here is our take on Lahori Hareesa recipe. We are sure you will love it. #HappyCookingToYou Written recipe: http://bit.ly/2FS0tTa Lahori Hareesa Serves 8-10 Recipe in English: Ingredients: -Beef boneless cubes ½ kg -Zeera (Cumin seeds) roasted & crushed ½ tbs -Namak (Salt) 1 & ½ tsp or to taste -Kali mirch (Black pepper) crushed 1 tsp -Adrak lehsan paste (Ginger garlic paste) 2 tbs -Hari mirch (Green chili) paste 2 & ½ tbs -Pani (Water) 1 litre or as required -Hari moong daal (Split green lentil) ½ Cup (soaked overnight) -Gandum (Wheat) 1 Cup (soaked overnight) -Chawal (Rice) ½ Cup (soaked overnight) -Pani (Water) 2 & ½ litres or as required Prepare Kabab: -Beef qeema (Beef mince) ½ kg -Hari mirch (Green chili) paste 3 tbs -Adrak lehsan paste (Ginger garlic paste) 2 tbs -Namak (Salt) 1 tsp or to taste -Baisan (Gram flour) 4-5 tbs -Cooking oil for frying -Namak (Salt) 1 tsp or to taste -Pani (Water) 2 Cups or as required Tadka: -Palak (Spinach) blanched 1 bunch -Hari mirch (Green chilies) 7-8 -Desi ghee ¾ Cup Directions: -In pressure cooker,add beef boneless cubes,cumin seeds,salt,black pepper crushed,ginger garlic paste, green chili paste,water,mix well and bring it to boil. -Cover and cook on medium low flame until meat is tender (approx. 40-45 minutes) then mash well,take out in a bowl & set aside. -In pressure cooker,add split green lentil,wheat,rice,water,mix well & bring it to boil. -Cover and cook on medium flame until tender (approx. 1 hour). Prepare Kabab: -In bowl,add beef mince,green chili paste,ginger garlic paste,salt and mix well. -Add gram flour and mix until well combined. -Grease hands with oil,take a mixture and make small kababs of equal sizes (makes 40-45). -In frying pan,heat cooking oil and fry kababs until golden brown & set aside for later use. -Turn off the flame and blend the mixture with the help of the blender until required consistency. -Turn on the flame,add cooked meat and mix well. -Add salt and mix well. -Add water and mix well. -Now add prepared kababs and give it a good mix. Tadka: -In blender,add spinach,green chilies,blend well & set aside. -In frying pan,add desi ghee and let it melt. -Add blended green paste and fry for 4-5 minutes. -Now pour tadka on hareesa mixture,mix & serve! Recipe in Urdu: Ajza: -Beef boneless cubes ½ kg -Zeera (Cumin seeds) roasted & crushed ½ tbs -Namak (Salt) 1 & ½ tsp or to taste -Kali mirch (Black pepper) crushed 1 tsp -Adrak lehsan paste (Ginger garlic paste) 2 tbs -Hari mirch (Green chili) paste 2 & ½ tbs -Pani (Water) 1 litre or as required -Hari moong daal (Split green lentil) ½ Cup (soaked overnight) -Gandum (Wheat) 1 Cup (soaked overnight) -Chawal (Rice) ½ Cup (soaked overnight) -Pani (Water) 2 & ½ litres or as required Prepare Kabab: -Beef qeema (Beef mince) ½ kg -Hari mirch (Green chili) paste 3 tbs -Adrak lehsan paste (Ginger garlic paste) 2 tbs -Namak (Salt) 1 tsp or to taste -Baisan (Gram flour) 4-5 tbs -Cooking oil for frying -Namak (Salt) 1 tsp or to taste -Pani (Water) 2 Cups or as required Tadka: -Palak (Spinach) blanched 1 bunch -Hari mirch (Green chilies) 7-8 -Desi ghee 1 Cup Directions: -Pressure cooker mein beef boneless cubes,zeera,namak,kali mirch crushed,adrak lehsan paste,hari mirch paste aur pani dal ker ache tarhan mix karein aur ubal anay dein. -Dhak dein aur halki darmiyani ancch per gosht gul janay tak paka lein (approx. 40-45 minutes) phir ache tarhan mash ker lein aur bowl mein nikal ker side per rakh dein. -Pressure cooker mein hari moong daal,gandum,chawal aur pani dal ker mix karein aur ubal anay dein. -Dhak dein aur halki darmiyani ancch per gul janay tak paka lein (approx. 1 hour). Prepare Kabab: -Bowl mein beef qeema,hari mirch paste,adrak lehsan paste aur namak dal ker ache tarhan mix karein. -Baisan dal dein aur ache tarhan mix ker lein. -Haathon ko oil sa grease karein aur mixture ko la ker ek jaisay sizes ka chotay kababs tayyar ker lein (makes 40-45). -Frying pan mein cooking oil garam karein aur kababs ko golden brown hunay tak fry ker lein aur bad mein use kernay kliya side per rakh dein. -Chulha bund ker dein aur mixture ko blender ki madad sa required consistency anay tak blend ker lein. -Chulha on karein,cooked meat shamil karein aur ache tarhan mix ker lein. -Namak dal ker mix karein. -Pani dal ker ache tarhan mix ker lein. -Ab tayyar kababs dal dein aur mix ker lein. Tadka: -Blender mein palak aur hari mirch dal ker ache tarhan blend ker lein & side per rakh dein. -Frying pan mein desi ghee dal ker melt karein. -Blended green paste dal ker 4-5 minutes kliya fry ker lein. -Tadka ko hareesa ka mixture mein dal mix ker lein & serve karein.

This Moong Daal Cheela goes perfectly with pineapple tomato chutney. Just the thing to break away from the norm. #HappyCookingToYou Written Recipe: http://bit.ly/2XcQ5JN Moong Daal Cheela With Pineapple tomato chutney Recipe in English: Ingredients: Moong Daal Cheela: -Moong daal (Yellow lentil) 1 Cup (soaked for 3-4 hours) -Lal mirch powder (Red chili powder) 1 tsp or to taste -Namak (Salt) ½ tsp or to taste -Kali mirch powder (Black pepper powder) ½ tsp -Adrak lehsan paste (Ginger garlic paste) ½ tsp -Hara dhania (Fresh coriander) 2 tbs -Pani (Water) 1/4 Cup or as required -Pani (Water) 1/4 Cup or as required -Cooking oil Pineapple & Tomato Chutney: -Cooking oil 2-3 tbs -Adrak (Ginger) chopped ½ tsp -Tamatar (Tomato) deseeded & cubes 1 Cup -Pineapple small cubes ½ Cup -Lal mirch (Red chili) crushed 1 tsp -Namak (Salt) ½ tsp or to taste -Kalonji (Nigella seeds) 1/4 tsp -Cheeni (Sugar) 1 tbs -Tomato ketchup 2 tbs -Pani (Water) 1/4 Cup or as required -Lemon juice 1 tbs -Pani (Water) 1/4 Cup or as required -Corn flour 1 tbs -Pani (Water) 2 tbs or as required Directions: Moong Daal Cheela: -In grinder,add yellow lentil,red chili powder,salt,balck pepper powder,ginger garlic paste,fresh coriander,water and grind well. -Add water and grind to make a thick & smooth batter. -Grease griddle with oil,pour prepared batter and spread evenly (makes 4-5). -Add cooking oil and cook from both sides on low flame until light golden. Pineapple & Tomato Chutney: -In frying pan,add cooking oil,ginger and mix well. -Add tomatoes,pineapples and mix well. -Add red chili crushed,salt,nigella seeds,sugar,tomato ketchup,mix well and cook for 2-3 minutes. -Add water and mix,cover and cook on low flame for 6-8 minutes then mash with the help of the help of the masher. -Cover and cook on low flame for 4-5 minutes. -Add lemon juice and mix well. -Add water and mix well. -In corn flour,add water and mix well. -Gradually add dissolve corn flour,mix well and cook until it thickens. -Let it cool. Recipe in Urdu: Ajza: Moong Daal Cheela: -Moong daal (Yellow lentil) 1 Cup (soaked for 3-4 hours) -Lal mirch powder (Red chili powder) 1 tsp or to taste -Namak (Salt) ½ tsp or to taste -Kali mirch powder (Black pepper powder) ½ tsp -Adrak lehsan paste (Ginger garlic paste) ½ tsp -Hara dhania (Fresh coriander) 2 tbs -Pani (Water) 1/4 Cup or as required -Pani (Water) 1/4 Cup or as required -Cooking oil Pineapple & Tomato Chutney: -Cooking oil 2-3 tbs -Adrak (Ginger) chopped ½ tsp -Tamatar (Tomato) deseeded & cubes 1 Cup -Pineapple small cubes ½ Cup -Lal mirch (Red chili) crushed 1 tsp -Namak (Salt) ½ tsp or to taste -Kalonji (Nigella seeds) 1/4 tsp -Cheeni (Sugar) 1 tbs -Tomato ketchup 2 tbs -Pani (Water) 1/4 Cup or as required -Lemon juice 1 tbs -Pani (Water) 1/4 Cup or as required -Corn flour 1 tbs -Pani (Water) 2 tbs or as required Directions: Moong Daal Cheela: -Grinder mein moong daal,lal mirch powder,namak,kali mirch powder,adrak lehsan paste,hara dhania aur pani dal ker ache tarhan grind ker lein. -Pani shamil karein aur grind ker ka thick & smooth batter tayyar ker lein. -Tawa ko oil sa grease karein aur tayyar batter dal ker evenly pheela lein (makes 4-5). -Cooking oil dal ker dono sides sa halki ancch per light golden hunay tak paka lein. Pineapple & Tomato Chutney: -Frying pan mein cooking oil aur adrak dal ker ache tarhan mix karein. -Tamatar aur pineapples dal ker ache tarhan mix ker lein. -Lal mirch crushed,namak,kalonji,cheeni aur tomato ketchup dal ker aceh tarhan mix karein aur 2-3 minutes kliya paka lein. -Pani dal ker mix karein aur dhak ker halki ancch per 6-8 minutes kliya paka lein phir masher ki madad sa mash ker lein. -Dhak dein aur halki ancch per 4-5 minutes kliya paka lein. -Lemon juice dal ker ache tarhan mix ker lein. -Pani dal ker ache tarhan mix ker lein. -Corn flour mein pani dal ker ache tarhan mix karein. -Thora thora ker ka dissolve corn flour shamil kertay jayein aur garha hunay tak paka lein. -Thanda ker lein.

A different twist to the normal Kadhi. Try this Palak Kofta Kadhi today and enjoy. #HappyCookingToYou Written Recipe: http://bit.ly/30Hi1qg Palak Kofta Kadhi Serves 5-6 Recipe in English: Ingredients: -Dahi (Yogurt) 2 Cup -Baisan (Gram flour) roasted & sifted ½ Cup -Pyaz (Onion) grinded 1 medium -Adrak lehsan paste (Ginger garlic paste) ½ tbs -Namak (Salt) 1 tsp or to taste -Dhania (Coriander seeds) roasted & crushed 1 tsp -Lal mirch powder (Red chilli powder) 1 tsp or to taste -Garam masala powder 1/4 tsp -Lal mirch (Red chilli) crushed ½ tsp (optional) -Haldee powder (Turmeric powder) 1 tsp -Pani (Water) 4-5 Cups or as required -Baisan (Gram flour) sifted 3/4 Cup -Palak (Spinach) 2 Cups -Adrak lehsan paste (Ginger garlic paste) 1 & ½ tsp -Baking soda 1/4 tsp -Zeera (Cumin seeds) crushed 1 tsp -Haldee powder (Turmeric powder) ½ tsp -Namak (Salt) ½ tsp or to taste -Lal mirch powder (Red chilli powder) 1 tsp or to taste -Garam masala powder ½ tsp -Hot water 3-4 tbs or as required -Cooking oil for frying Prepare Tadka: -Cooking oil 3-4 tbs -Pyaz (Onion) sliced 1 small -Lehsan (Garlic) sliced 2 cloves -Sabut lal mirch (Button red chillies) 3-4 -Zeera (Cumin seeds) 1 tsp -Kary pata (Curry leaves) 8-10 Directions: -In pot,add yogurt and whisk well. -Add gram flour,onion,ginger garlic paste,salt,coriander seeds,red chilli powder,garam masala powder, red chilli crushed,turmeric powder and whisk until well combined. -Add water and whisk again. -Put it on stove,mix continuously and bring it to boil,cover and cook on low flame for 1 hour & keep mixing in between. -In bowl,add gram flour,spinach,ginger garlic paste,baking soda,cumin seeds,turmeric powder,salt,red chili powder,garam masala powder and mix well. -Gradually add hot water and mix well,cover and let it rest for 10 minutes. -Grease hands with oil,take a mixture and make balls of equal sizes (makes 9-10). -In wok,heat cooking oil and fry spinach balls on medium flame until golden brown. -In cooked kadhi,add fried spinach balls and mix gently,cover and cook on low flame for 20-25 minutes. For Tadka: -In frying pan,add cooking oil,onion,garlic,button red chillies and fry until light golden. -Add cumin seeds,curry leaves and mix well. -Now pour tadka in curry & serve! Recipe in Urdu: Ajza: -Dahi (Yogurt) 2 Cup -Baisan (Gram flour) roasted & sifted ½ Cup -Pyaz (Onion) grinded 1 medium -Adrak lehsan paste (Ginger garlic paste) ½ tbs -Namak (Salt) 1 tsp or to taste -Dhania (Coriander seeds) roasted & crushed 1 tsp -Lal mirch powder (Red chilli powder) 1 tsp or to taste -Garam masala powder 1/4 tsp -Lal mirch (Red chilli) crushed ½ tsp (optional) -Haldee powder (Turmeric powder) 1 tsp -Pani (Water) 4-5 Cups or as required -Baisan (Gram flour) sifted 3/4 Cup -Palak (Spinach) 2 Cups -Adrak lehsan paste (Ginger garlic paste) 1 & ½ tsp -Baking soda 1/4 tsp -Zeera (Cumin seeds) crushed 1 tsp -Haldee powder (Turmeric powder) ½ tsp -Namak (Salt) ½ tsp or to taste -Lal mirch powder (Red chilli powder) 1 tsp or to taste -Garam masala powder ½ tsp -Hot water 3-4 tbs or as required -Cooking oil for frying Prepare Tadka: -Cooking oil 3-4 tbs -Pyaz (Onion) sliced 1 small -Lehsan (Garlic) sliced 2 cloves -Sabut lal mirch (Button red chillies) 3-4 -Zeera (Cumin seeds) 1 tsp -Kary pata (Curry leaves) 8-10 Directions: -Pot mein dahi dal ker ache tarhan whisk ker lein. -Baisan,pyaz,adrak lehsan paste,namak,dhania,lal mirch powder,garam masala powder,lal mirch crushed aur haldee powder dal ker ache tarhan whisk ker lein. -Pani dal ker dubara whisk ker lein. -Pot ko chulhay per rakh dein aur musalsal whisk kertay rahein aur ubal anay ka bad dhak dein aur halki ancch per 1 hour kliya paka lein aur bech bech mein mix kertay rahein. -Bowl mein baisan,palak,adrak lehsan paste,baking soda,zeera,haldee powder,namak,lal mirch powder aur garam masala powder dal ker ache tarhan mix ker lein. -Thora thora ker ka garam pani shamil karein aur ache tarhan mix ker lein,dhak ker 10 minutes kliya rakh dein. -Haathon ko oil sa grease karein aur mixtue ko la ker ek jaisay sizes ki balls tayyar ker lein (makes 9-10). -Karhai mein cooking oil garam karein aur palak ki balls ko darmiyani ancch per golden brown hunay tak fry ker lein. -Cooked kadhi mein fried palak balls dal ker gently mix karein aur dhak ker halki ancch per 20-25 minutes kliya paka lein. For Tadka: -Frying pan mein cooking oil,pyaz,lehsan aur sabut lal mirch dal ker golden brown hunay tak fry ker lein. -Zeera aur kary pata dal ker ache tarhan mix ker lein. -Kadhi per tadka dal ker serve karein.

A wonderfully tasty combination of rice, noodles, veggies and chicken, which is a little sweet and a little spicey. Ing: 2 cups cooked rice (precooked with soy sauce) 1 to 2 cups boiled rice noodles 1 to 2 cups chicken (cut according to your preference) For the Veggies 2 tbsp of oil for frying the veggies 1/4 cup fresh ginger julienned 1/2 cup spring onions chopped 1 cup red bell pepper 1 cup yellow bell pepper 1 cup green bell pepper 1 cup cabbage (sliced thinly) 1 cup carrots (shredded) 2 cups bean sprouts 1 tbsp ginger and garlic 1 tsp black pepper 1/2 tsp pepper flakes (optional) 1/4 tsp of cayenne (optional) salt to taste 2 to 3 whole dried red pepper 1 tsp sesame oil 4 tbsp soy sauce 1/2 cup ketchup 1 tsp sambal or hot sauce 8 to 10 pieces of garlic (cut in thin slices) 1/4 cup of oil 2 to 3 red peppers 1 tbsp chong onions Method: Prepare your rice and keep it aside, next prepare your pasta and keep it aside, then clean your chicken, cut it and set it aside. Prepare all the veggies and the ginger and the garlic, and keep all this aside. In a wok add the oil and let it get nice and hot then add the chicken fry for about 30 seconds and add the soy sauce, salt, red crushed pepper, ginger and garlic, black pepper and stir all this really well and let it cook for about 5 min next add the sambal and the ketchup, so you have a little gravy, make sure and do a taste test so it\'s tasty. Keep this aside in a different place and we will reuse the wok. In the same wok add the oil, once hot, add ginger, spring onions, all the 3 bell peppers, cabbage, and carrots as well as the black pepper, salt, and pinch of cayenne. Stir fry on high for about a minute and add the bean sprouts and sesame oil stir fry for another 30 seconds then add the rice noodles and mix all the ingredients together as well as another 2 tbsp of soy sauce. Keep aside if you want to layer the rice if not you can add the rice inside and mix it all up... Make sure and fry the fresh garlic in a 1/4 cup of oil, 1 tbsp chopped spring onions is optional, as well as the dried peppers, this oil can be put on the top of the dish or keep aside and leave on the side. For the layers, in a big plate or bowl add the rice, then add the veggie and pasta layer on top of the rice, now add the layer of the chicken and the gravy and this will be your third layer. Lastly drizzle some of the garlic oil on top and if you want to serve the extra on the side then reserve some otherwise add it all to the top of dish. This dish can also be garnished with more spring onions. To serve you can also make a dressing that consists of half and half so if you are mixing 4 tbsp ketchup add 4 tbsp of mayonnaise, as well as a hot sauce or sambal or even tabasco. Mix all this well and either serve it on the side or you can drizzle it on top of the dish! Enjoy!

A dangerously delicious finger licking chicken nihary that is really easy and tasty! Ing: 1 Chicken cut in 8 pieces 1 large onion Julianned 1 tbsp ginger and garlic 1 tbsp nihary masala 1 fresh lime juiced 2 tbsp white flour 1/2 cup water salt to taste fresh ginger Julianned for garnishing 1/4 cup canola oil (1/2 cup was a bit too much) Method: In a pot add the oil and fry the sliced onions till golden brown and set aside, next in the same oil add ginger and garlic, making sure you don\\\'t burn it, than add 1 tbsp of the Shan nihary masala and fry it in the oil, once it has released the flavors add the chicken and turn it so it is completely mixed with the spices, cover till the chicken is cooked. In the mean time mix the water with the flour and this will be our thickening agent for the curry, keep it aside. At this time prepare the cucumber pickle. While you are making the pickle keep an eye on the chicken turning it occasionally. Make sure not to over cook the chicken as doing this will make the chicken really tough and dry. Add the flour and water mixture in the curry and stir till it thickens up a bit. If you want more gravy add more water to it, if you want the nihary thick than don\\\'t add the extra water. Season it with salt per your taste and some fresh lime juice, do a taste test and make sure the taste is how you like it, lastly sprinkle the fried onions, fresh cilantro and ginger.. Enjoy! Cucumber pickle 1/2 a onion julianed thin 3 to 4 small baby pickles sliced thin 1 lime juiced 1 tbsp vinegar salt to taste Cayenne powder (optional) Method: Once you have cut the onions and cucumbers add the lime juice, vinegar, salt and marinate it for at least 20 min. Add the cayenne just before serving, if you want it really spicy you can add it when you add the vinegar.

5 Must have chutney recipes for Ramzan. You can continuously make and store them for use at any time. #HappyCookingToYou #FoodFusion #RamzanRecipes #FoodFusion Written Recipe: https://bit.ly/31drAjp Visit Our Website: https://www.foodfusion.com Download iOS & Android app: https://www.foodfusion.com/app Facebook: https://facebook.com/foodfusionpk Instagram: https://instagram.com/foodfusionpk Twitter: https://twitter.com/foodfusionpk Also follow @Healthy Fusion & @Food Fusion Kids for healthy food & kid\'s special recipes. 0:00 Chutney 5 Ways Ingredients: Lehsan & Lal Mirch Chutney: 00:10 -Sabut lal mirch (Button red chillies) ½ Cup -Lehsan (Garlic) cloves 15-20 -Zeera (Cumin seeds) roasted & crushed 1 & ½ tsp -Namak (Salt) ½ tsp or to taste -Tatri (Citric acid) ¼ tsp -Water ½ Cup or as required -Cooking oil 2-3 tbs -Water ½ Cup or as required Imli Aloo Bukhara Chutney: 01:17 -Aloo bukhara (Dried plums) soaked & deseeded 1 & ½ Cup -Imli pulp (Tamarind pulp) 1 Cup -Lal mirch (Red chilli) crushed ½ tsp -Saunf (Fennel seeds) powder 1 tsp -Ajwain (Carom seeds) ¼ tsp -Kala namak (Black salt) ¼ tsp -Namak (Salt) ½ tsp or to taste -Water 1 & ½ Cup or as required -Sugar 3 tbs -Lal mirch powder (Red chilli powder) ½ tsp or to taste -Adrak powder (Ginger powder) ¼ tsp -Cooking oil 1 tbs -Cornflour 1 tbs or as required -Water 2-3 tbs Kashmiri Lal Mirch & Tamatar Chutney: 02:46 -Kashmiri lal mirch (Kashmiri red chillies) soaked 10-12 -Tamatar (Tomatoes) 2 medium -Lehsan (Garlic) cloves 7-8 -Lemon juice 2 tbs -Water 1 Cup or as required -Cooking oil 2-3 tbs -Namak (Salt) 1 tsp or to taste -Zeera (Cumin seeds) roasted & crushed 1 tsp Imli ki Meethi Chutney: 04:05 -Gur (Jaggery) crushed 1 & ½ Cup -Imli pulp (Tamarind pulp) ½ Cup -Water 2 Cups -Lal mirch powder (Red chilli powder) ½ tbs or to taste -Namak (Salt) ¼ tsp or to taste -Kala namak (Black salt) ¼ tsp -Ajwain (Carom seeds) ¼ tsp -Adrak powder (Ginger powder) ¼ tsp -Zarda ka rang (Orange food color) 1 pinch -Cornflour 2 tbs -Water 2-3 tbs Spicy Hari Chutney: 05:12 -Hara dhania (Fresh coriander) 1 & ½ Cup -Podina (Mint leaves) 1 & ½ Cup -Hari mirch (Green chillies) 6-7 -Pyaz (Onion) 2 medium -Lehsan (Garlic) cloves 5-6 -Water 1 & ½ Cup -Cooking oil 1-2 tbs -Namak (Salt) ½ tsp or to taste -Zeera (Cumin seeds) roasted & crushed 1 tsp -Tatri (Citric acid) ½ tsp -Lemon juice 3 tbs -Cornflour 1 & ½ tbs -Water 2-3 tbs Directions: Lehsan & Lal Mirch Chutney: 00:10 -In a blender jug,add button red chillies,garlic,cumin seeds,salt,citric acid,water & blend well. -In a wok,add cooking oil,red chillies & garlic paste,mix well & cook for a minute. -Add water,mix well & bring it to boil,cover & cook on medium flame for 3-4 minutes. -Let it cool. -Store in clean & sterilized jar for 2 weeks in fridge. Imli Aloo Bukhara Chutney: 01:17 -In a pot,add dried plums,tamarind pulp,red chilli crushed,fennel seeds,carom seeds,black salt,salt and water,mix well & bring it to boil,cover & cook on medium flame for 2-3 minutes. -Turn off the flame and blend well with the help of blender. -Turn on the flame,add sugar,red chilli powder,ginger powder,cooking oil,mix well & cook for a minute. -In cornflour,add water and whisk well. -Gradually add dissolved cornflour,mix well & cook on medium until thickens (1-2 minutes). -Let it cool. -Store in clean & sterilized jar for 1 month in fridge. Kashmiri Lal Mirch & Tamatar Chutney: 02:46 -Deseed soaked dried Kashmiri red chillies. -In a blender jug,add Kashmiri red chillies,tomatoes,garlic,lemon juice,water & blend well. -In a pot,add cooking oil,tomatoes & chilli paste,mix well & bring it to boil. -Add salt,cumin seeds & mix well,cover & cook on medium flame until thickens (3-4 minutes). -Let it cool. -Store in clean & sterilized jar for 2 weeks in fridge. Imli ki Meethi Chutney: 04:05 -In a saucepan,add jaggery,tamarind pulp,water,mix well & bring it to boil. -Remove scum and add red chilli powder,salt,black salt,carom seeds,ginger powder,orange food color & mix well. -In cornflour,add water and whisk well. -Now add dissolved cornflour,mix well and cook on medium flame until thickens (2-3 minutes). -Let it cool. -Store in clean & sterilized jar for 1 month in fridge. Spicy Hari Chutney: 05:12 -In a blender jug,add fresh coriander,mint leaves,green chillies,onion,garlic,water & blend well. -In a pot,add cooking oil,green paste,mix well & bring it to boil. -Add salt,cumin seeds,citric acid,lemon juice,mix well & cook for 1-2 minutes. -In cornflour,add water and whisk well. -Now add dissolved cornflour,mix well and cook on medium until thickens (2-3 minutes). -Let it cool. -Store in clean & sterilized jar for 1 month in fridge.

We just lifted the parda from a very unique and tasty recipe.This Moti Parda Pulao will impress all your guests. For best results use #FalakRice.#happycookingtoyou #FoodFusion #digitalammi Written Recipe: https://bit.ly/40oizkN Serves 5-6 Recipe in English: Ingredients: -Falak Extreme Basmati Rice soaked 500g -Water as required Prepare Mince Balls: -Chicken boneless cubes 400g -Adrak lehsan paste (Ginger garlic paste) 1 tbs -Hari mirch (Green chillies) 5-6 -Pyaz (Onion) fried 2 tbs -Maida (All-purpose flour) 2 tbs -Sabut dhania (Coriander seeds) crushed ½ tbs -Falak Pink Salt ½ tsp or to taste -Zeera powder (Cumin powder) ½ tbs -Hara dhania (Fresh coriander) 2 tbs -Boiling water as required -Cooking oil 1-2 tbs -Cooking oil 1 tbs -Badam (Almonds) soaked & peeled 22-25 Prepare Pulao: -Sabut dhania (Coriander seeds) crushed 2 tbs -Saunf (Fennel seeds) crushed 2 tbs -Zeera (Cumin seeds) 1 & ½ tbs -Ghee (Clarified Butter) ½ Cup -Badi elaichi (Black cardamom) 2 -Darchini (Cinnamon sticks) 2 -Sabut kali mirch (Black peppercorns) 1 tsp -Hari elaichi (Green cardamom) 3-4 -Badiyan ka phool (Star anise) 2 -Laung (Cloves) 3-4 -Tamatar (Tomatoes) sliced 2 medium -Adrak lehsan paste (Ginger garlic paste) 2 tbs -Hari mirch (Green chilli) paste 1 & ½ tbs -Pyaz (Onion) fried ½ Cup -Dahi (Yogurt) whisked ¾ Cup -Falak Pink Salt ½ tbs -Lemon juice 1 tbs -Stock cubes 2 (optional) Prepare Dough: -Lukewarm water 1 & ½ Cup -Sugar 2 & ½ tsp -Khameer (Instant yeast) 1 & ½ tsp -Maida (All-purpose flour) sifted 3 Cups -Falak Pink Salt 1 tsp or to taste -Cooking oil 1 tbs -Cooking oil 1 tsp Assembling: -Hara dhania (Fresh coriander) chopped -Podina (Mint leaves) chopped -Pyaz (Onion) fried -Hari mirch (Green chillies) 3-4 -Anday ki zardi (Egg yolk) 1 -Doodh (Milk) 2 tbs -Til (Sesame seeds) white & black Directions: -In a bowl,add rice,water,wash thoroughly & soak for 20 minutes then strain soaked rice & set aside. Prepare Mince Balls: -In a chopper,add chicken,ginger garlic paste,green chillies,fried onion,all-purpose flour,coriander seeds,pink salt,cumin powder,fresh coriander & chop well. -Grease hands with cooking oil,take small quantity of mixture (10g),make balls of equal sizes (makes 48-50). -In boiling water,add prepared mince balls & bring it to boil,cover & cook on medium flame for 3-4 minutes then strain mince balls & set aside.Reserve stock water for later use. -In a frying pan,add cooking oil & fry mince balls on medium flame until golden & set aside. -In the same frying pan,add cooking oil,almonds & fry on medium flame for 2 minutes & reserve for later use. Prepare Pulao: -In a bowl,add coriander seeds,fennel seeds,cumin seeds,mix well & set aside. -In a pot,add clarified butter & let it melt. -Add black cardamom,cinnamon sticks,black peppercorns,green cardamom,star anise,cloves & mix well. -Add tomatoes & mix well. -Add ginger garlic paste,mix well & cook for a minute. -Add green chilli paste,fried onion,mix well & cook until tomatoes are soft. -Add yogurt,prepared spices,pink salt,mix well & cook on medium flame for 2-3 minutes. -Add lemon juice,mix well & cook until oil separates. -Add stock cubes & mix well. -Reserve 1/3rd gravy masala for layering. -In remaining gravy masala,add reserved stock water,mix well & bring it to boil. -Add soaked rice,mix well & bring it to boil,cover & steam cook on low flame until 80% done & set aside. Prepare Dough: -In a jug,add lukewarm water,sugar,instant yeast & mix well,cover & let it proof for 5 minutes. -In a bowl,add all-purpose flour,pink salt & mix well. -Add cooking oil & mix well until it crumbles. -Gradually add yeast mixture,mix well & knead until dough is formed. -Add cooking oil & knead again,cover & let it proof for 1 hour (warm place). -Sprinkle dry flour & knead dough again until smooth. -Sprinkle dry flour & roll out with the help of rolling pin. Assembling: -On a bowl,place rolled dough,add fried mince balls,reserved gravy masala,fried almonds,cooked rice,fresh coriander,mint leaves,fried onion,green chillies,cooked rice & press gently,fold the edges to close then flip on baking tray. -In egg yolk,add milk & whisk well. -Apply on dough with the help of brush & sprinkle sesame seeds. -Bake in preheated oven at 180C for 15 minutes (on both grills). -Carefully cut the dough & serve with raita or salad.

Bakery Style Burger Recipe in English: Ingredients: -Chicken boneless cubes 500 gms -Lal mirch powder (Red chili powder) 1 tsp or to taste -Haldee powder (Turmeric powder) ½ tsp -Dhania powder (Coriander powder) 1 & ½ tsp -Zeera (Cumin seeds) roasted & crushed 1 tsp -Namak (Salt) 1 tsp or to taste -Zarda ka rang (Yellow food color) ¼ tsp -Adrak lehsan paste (Ginger garlic paste) 1 & ½ tsp -Kacha papita (Raw papaya) paste 1 tsp -Hari mirch (Green chilies) crushed 6 -Dahi (Yogurt) 3 tbs -Oil 2 tbs Assembling: -Burger bun -Mayonnaise -Cooked chicken -Tomato ketchup -Bund gobhi (Cabbage) shredded -Tamatar (Tomato) deseeded & strips -Shimla mirch (Capsicum) deseeded & strips -Mayonnaise -Tomato ketchup Directions: -In chicken boneless cubes,red chili powder,turmeric powder,coriander powder,cumin seeds,salt,yellow food color,ginger garlic paste,raw papaya paste,green chilies and yogurt,mix well and marinate for 2 hours. -In frying pan,add oil and marinated chicken,mix well for 2-3 minutes,cover and cook on low flame for 5-6 minutes then cook on high flame until water dries up. -On burger bun,spread mayonnaise,add cooked chicken,tomato ketchup,cabbage,tomato,capsicum, mayonnaise,tomato ketchup and cover with top bun & serve. Recipe in Urdu: Ajza: -Chicken boneless cubes 500 gms -Lal mirch powder (Red chili powder) 1 tsp or to taste -Haldee powder (Turmeric powder) ½ tsp -Dhania powder (Coriander powder) 1 & ½ tsp -Zeera (Cumin seeds) roasted & crushed 1 tsp -Namak (Salt) 1 tsp or to taste -Zarda ka rang (Yellow food color) ¼ tsp -Adrak lehsan paste (Ginger garlic paste) 1 & ½ tsp -Kacha papita (Raw papaya) paste 1 tsp -Hari mirch (Green chilies) crushed 6 -Dahi (Yogurt) 3 tbs -Oil 2 tbs Assembling: -Burger bun -Mayonnaise -Cooked chicken -Tomato ketchup -Bund gobhi (Cabbage) shredded -Tamatar (Tomato) deseeded & strips -Shimla mirch (Capsicum) deseeded & strips -Mayonnaise -Tomato ketchup Directions: -Chicken boneless mein lal mirch powder,haldee powder,dhania powder,zeera,namak,zarda ka rang, adrak lehsan paste,kacha papita paste,hari mirchein aur dahi dal ker ache tarhan mix karein aur 2 hours kliya marinate ker lein. -Frying pan mein oil aur marinated chicken dal ker 2-3 minutes kliya ache tarhan mix karein aur dhak ker halki ancch per 5-6 minutes kliya paka lein phir tez ancch per pani sukh janay tak paka lein. -Burger bun per mayonnaise laga ker cooked chicken,tomato ketchup,bund gobhi,tamatar,shimla mirch, mayonnaise aur tomato ketchup dal ker top bun sa cover ker lein & serve karein.

Mouth watering restaurant quality Spicy Hasselback Chicken With cheese recipe by Food Fusion #HappyCookingToYou More Recipes on: http://www.FoodFusion.com Spicy Hasselback Chicken with Cheese Recipe in English: Ingredients: -Chicken fillets 2 -Tomato ketchup 2-3 tbs -BBQ sauce 2 tbs -Sriracha sauce 2 tbs -Adrak lehsan paste (Ginger garlic paste) 1 & ½ tsp -Namak (Salt) 1 tsp or to taste -Paprika powder 1 tsp -Zeera powder (Cumin powder) 1 & ½ tsp -Lal mirch powder (Red chili powder) ½ tbs or to taste -Tamatar (Tomato) deseeded & sliced -Shimla mirch (Capsicum) -Cheddar cheese grated as required -Mozzarella cheese grated as required -Lal mirch (Red chili) crushed -Dried basil leaves Directions: -Add cuts on chicken pieces. -In bowl,add tomato ketchup,BBQ sauce,sriracha sauce,ginger garlic paste,salt,paprika powder,cumin powder,red chili powder and mix well. -Add chicken pieces,mix well and marinate for 2 hours. -Grease baking tray with oil and place marinated chicken piece. -Stuffed chicken cuts with tomato and capsicum. -Add cheddar cheese,mozzarella cheese and sprinkle red chili crushed and dried basil leaves. -Bake in preheated oven at 180 C for 35-40 minutes. -Serve with mashed potatoes and stir-fried mix vegetables. Recipe in Urdu: Ajza: -Chicken fillets 2 -Tomato ketchup 2-3 tbs -BBQ sauce 2 tbs -Sriracha sauce 2 tbs -Adrak lehsan paste (Ginger garlic paste) 1 & ½ tsp -Namak (Salt) 1 tsp or to taste -Paprika powder 1 tsp -Zeera powder (Cumin powder) 1 & ½ tsp -Lal mirch powder (Red chili powder) ½ tbs or to taste -Tamatar (Tomato) deseeded & sliced -Shimla mirch (Capsicum) -Cheddar cheese grated as required -Mozzarella cheese grated as required -Lal mirch (Red chili) crushed -Dried basil leaves Directions: -Chicken pieces per cuts laga lein. -Bowl mein tomato ketchup,BBQ sauce,sriracha sauce,adrak lehsan paste,namak,paprika powder,zeera powder aur lal mirch powder dal ker ache tarhan mix ker lein. -Chicken pieces dal ker ache tarhan mix karein aur 2 hours kliya marinate ker lein. -Baking tray ko oil sa grease karein aur marinated chicken piece rakh dein. -Chicken ka cuts mein tamatar aur shimla mirch bhar dein. -Cheddar cheese aur mozzarella cheese dal dein,lal mirch crushed aur dried basil leaves chirak dein. -Preheated oven mein 180 C per 35-40 minutes kliya bake ker lein. -Mashed potatoes aur stir-fried mix vegetables ka saath serve karein.

Perfect home made spicy fish croquettes. Definitely a must try this winter. #HappyCookingToYou Spicy Fish Croquettes Recipe in English: Ingredients: -Oil 2-3 tbs -Pyaz (Onion) chopped 1 large -Adrak lehsan paste (Ginger garlic paste) 2 tsp -Fish boneless cubes 500 gms -Lemon juice 3 tbs -Zeera (Cumin seeds) roasted & crushed 1 tsp -Dhania (Coriander seeds) roasted & crushed 1 tsp -Lal mirch powder (Red chili powder) 1 & ½ tsp or to taste -Curry powder 1 tsp -Haldee powder (Turmeric powder) ½ tsp -Namak (Salt) 1 & ½ tsp or to taste -Tomato paste 2 tbs -Aloo (Potatoes) boiled 250 gms -Hara dhania & Podina (Fresh coriander & Mint leaves) chopped ½ Cup -Pickled jalapenos finely chopped 2 tbs -Anday (Eggs) 2 -Pani (Water) ¼ Cup -Bread crumbs ½ Cup or as required -Paprika powder 1 tsp -Maida (All-purpose flour) ½ Cup or as required -Oil for frying Directions: -In frying pan,add oil,onion,ginger garlic paste and mix well. -Add fish and mix well. -Add lemon juice,cumin seeds,coriander seeds,red chili powder,curry powder,turmeric powder and salt, mix well and cook for 2-3 minutes. -Add tomato paste,mix well and cook until it dries up & let it cool. -In bowl,add potatoes and mash well. -Add cooked fish mixture,fresh coriander & mint leaves,pickled jalapenos. -Grease your hand with oil and mix well. -Take a mixture and make a shape of croquettes. -In eggs,add water and whisk well. -In bread crumbs,add paprika powder and mix well. -Now coat fish croquettes in all-purpose flour,dip into beaten egg then coat in bread crumbs. -In wok,heat oil and fry croquettes until golden brown. Recipe in Urdu: Ajza: -Oil 2-3 tbs -Pyaz (Onion) chopped 1 large -Adrak lehsan paste (Ginger garlic paste) 2 tsp -Fish boneless cubes 500 gms -Lemon juice 3 tbs -Zeera (Cumin seeds) roasted & crushed 1 tsp -Dhania (Coriander seeds) roasted & crushed 1 tsp -Lal mirch powder (Red chili powder) 1 & ½ tsp or to taste -Curry powder 1 tsp -Haldee powder (Turmeric powder) ½ tsp -Namak (Salt) 1 & ½ tsp or to taste -Tomato paste 2 tbs -Aloo (Potatoes) boiled 250 gms -Hara dhania & Podina (Fresh coriander & Mint leaves) chopped ½ Cup -Pickled jalapenos finely chopped 2 tbs -Anday (Eggs) 2 -Pani (Water) ¼ Cup -Bread crumbs ½ Cup or as required -Paprika powder 1 tsp -Maida (All-purpose flour) ½ Cup or as required -Oil for frying Directions: -Frying pan mein oil,pyaz aur adrak lehsan paste dal ker ache tarhan mix ker lein. -Fish dal dein aur ache tarhan mix ker lein. -Lemon juice,zeera,dhania,lal mirch powder,curry powder,haldee powder aur namak dal ker ache tarhan mix karein aur 2-3 minutes kliya paka lein. -Tomato paste dal ker ache tarhan mix karein aur pani sukh jay tak paka lein & thanda ker lein. -Bowl mein aloo dal ker ache tarhan mash ker lein. -Cooked fish mixture,hara dhania & podina aur pickled jalapenos dal dein. -Haath ko oil sa grease karein aur ache tarhan mix ker lein. -Mixture ko ker croquettes ki shape bana lein. -Anday mein pani dal ker ache tarhan whisk ker lein. -Bread crumbs mein paprika powder dal ker ache tarhan mix ker lein. -Ab fish croquettes ko maida mein coat ker ka pheetay hoye anday mein dip karein phir bread crumbs mein coat ker lein. -Karhai mein oil garam karein aur croquettes ko golden brown hunay tak fry ker lein.

Murgh Musallam literally means whole chicken. It was popular among the royal Mughal families. Here is our take on Murgh Musallam, give it a try and enjoy. #HappyCookingToYou Written Recipe: https://goo.gl/JT8MUY More Recipes on: http://www.foodfusion.com Murgh Masallam Recipe in English: Ingredients: -Dahi (Yogurt) 2 tbs -Lal mirch powder (Red chili powder) 1 tbs or to taste -Dhania powder (Coriander powder) roasted & crushed 1 tbs -Garam masala powder 1 tsp -Zeera powder (Cumin powder) roasted ½ tbs -Namak (Salt) 1 tsp or to taste -Kashmiri lal mirch (Kashmiri red chilies) powder ½ tsp -Adrak lehsan paste (Ginger garlic paste) 1 tbs -Whole chicken 1 kg approx. -Badam (Almonds) ½ Cup -Khashkhash (Poppy seeds) 2 tbs -Kaju (Cashew nuts) 14-15 -Pyaz (Onion) fried 2 medium -Pani (Water) ½ Cup or as required -Cooked rice -Kishmish (Raisins) 1 tbs -Anday (Eggs) hard boiled 2 -Oil 1 & ½ Cups -(Kashmiri red chilies) powder ½ tsp or as required -Dahi (Yogurt) whisked 1 Cup -Lal mirch powder (Red chili powder) 1 tsp or to taste -Namak (Salt) ½ tsp or to taste -Dhania powder (Coriander powder) 1 tsp -Zeera powder (Cumin powder) 1 tsp -Garam masala powder ½ tsp -Pani (Water) ½ Cup or as required Directions: -In bowl,add yogurt,red chili powder,coriander powder,garam masala powder,cumin powder,salt, kashimir red chili powder,ginger garlic paste and mix well. -Add cuts/marks on whole chicken and rub the marination all over the chicken and let it marinate for 4-6 hours or overnight in refrigerator. -In blender,add almonds,poppy seeds,cashew nuts and blend well. -Add fried onion and water,blend until well combined & set aside. -Stuff the marinated chicken with cooked rice,raisins and boiled eggs and tie the whole chicken with thread and use skewers to hold the chicken together. -In a wok,add oil and place stuffed marinated chicken and fry from all sides until golden brown and sprinkle kashmiri red chili powder and keep turning sides in between. -Cover and cook on low flame 6-8 minutes each sides and keep changing sides in between & set aside. -Remove excess oil,add grinded paste and mix well. -Add yogurt and mix well. -Add red chili powder,salt,coriander powder,cumin powder,garam masala powder and mix well for 2 minutes. -Add water,mix well and bring it to boil and cook for 2-3 minutes. -Add fried chicken and basting with the gravy,cover and cook on low flame until oil separates (8-10 minutes) and keep changing sides in between and basting with gravy. -Serve with rice. Recipe in Urdu: Ajza: -Dahi (Yogurt) 2 tbs -Lal mirch powder (Red chili powder) 1 tbs or to taste -Dhania powder (Coriander powder) roasted & crushed 1 tbs -Garam masala powder 1 tsp -Zeera powder (Cumin powder) roasted ½ tbs -Namak (Salt) 1 tsp or to taste -Kashmiri lal mirch (Kashmiri red chilies) powder ½ tsp -Adrak lehsan paste (Ginger garlic paste) 1 tbs -Whole chicken 1 kg approx. -Badam (Almonds) ½ Cup -Khashkhash (Poppy seeds) 2 tbs -Kaju (Cashew nuts) 14-15 -Pyaz (Onion) fried 2 medium -Pani (Water) ½ Cup or as required -Cooked rice -Kishmish (Raisins) 1 tbs -Anday (Eggs) hard boiled 2 -Oil 1 & ½ Cups -Kashmiri lal mirch (Kashmiri red chilies) powder ½ tsp or as required -Dahi (Yogurt) whisked 1 Cup -Lal mirch powder (Red chili powder) 1 tsp or to taste -Namak (Salt) ½ tsp or to taste -Dhania powder (Coriander powder) 1 tsp -Zeera powder (Cumin powder) 1 tsp -Garam masala powder ½ tsp -Pani (Water) ½ Cup or as required Directions: -Bowl mein dahi,lal mirch powder,dhania powder,garam masala powder,zeera powder,namak,kashmiri lal mirch powder aur adrak lehsan paste dal ker ache tarhan mix ker lein. -Whole chicken per cuts/marks laga lein aur chicken per ache tarhan marination laga lein aur 4-6 hours or overnight kliya refrigerator mein marinate ker lein. -Blender mein badam,khashkhash aur kaju dal ker ache tarhan blend ker lein. -Fried pyaz aur pani dal ker ache tarhan blend karein & side per rakh dein. -Marinated chicken mein cooked chawal,kishmish aur boiled anday bhar dein aur whole chicken ko dhaagay aur skewers ko madad sa tie ker lein. -Karhai mein oil dal dein aur stuffed marinated chicken ko tamam sides sa golden brown hunay tak fry ker lein aur kashmiri lal mirch powder sprinkle kertay rahein aur chicken ki sides ko tabdeel kertay rahein. -Dhak dein aur halki ancch per 6-8 minutes kliya paka lein aur bech bech mein chicken ki sides tabdeel kertay rahein & side per rakh dein. -Excess oil ko nikal lein aur grinded paste dal ker ache tarhan mix ker lein. -Dahi shamil karein aur ache tarhan mix ker lein. -Lal mirch powder,namak,dhania powder,zeera powder aur garam masala powder dal ker 2 minutes kliya ache tarhan mix ker lein. -Pani dal ker ache tarhan mix karein aur ubal anay ka bad 2-3 minutes kliya paka lein. -Fried chicken rakh dein aur gravy dal dein,dhak ker halki ancch per oil alag hunay tak paka lein (8-10 minutes) aur bech bech mein chicken ki sides tabdeel kertay rahien aur gravy daltey rahien. -Chawal ka saath serve karein.

Dry-fruit Mix powder for babies, toddlers or even older kids. See complete video for details. #HappyParentingToYou Dry Fruit Mix Powder Recipe in English: Ingredients: -Badam (Almonds) ¾ Cup -Pista (Pistachio) ½ Cup -Kaju (Cashew nuts) ½ Cup -Saunf (Fennel seeds) 2 tsp -Sonth (Dried ginger) ½ inch piece -Hari elaichi seeds (Green cardamom seeds) powder ½ tsp -Brown sugar or Raw sugar ½ Cup (optional) -Jaifil (Nutmeg) powder ½ tsp Directions: -In frying pan,add almonds,pistachio,cashew nuts and roast for 2 minutes. -Add fennel seeds and roast for 1 more minute & let it cool down. -In mixer,add roasted nuts,dried ginger and green cardamom seeds powder,grind well until fine powder (in batches) & take out in airtight jar. -In mixer,add brown sugar or raw sugar and grind well & take out in airtight jar. -Add nutmeg powder and mix well. -Let it cool completely then store in airtight container. -Can be serve with porridge,yogurt,cererals,milk,smoothies,shakes,desserts & sweets. Important instructions: For babies above 10 months and toddlers, start with adding ¼ TSP & slowly increase it to 1 TSP. For children of 2 years & above, add 1 TSP to ½ TBS in milk, porridge or cereals. This powder can be given to babies above 10 months, toddlers & children of all ages Always check with your pediatrician before introducing any new food to your child. Benefits: Dry fruits are considered as one of the best weight gaining foods which help in proper growth & improve immunity. They aid in digestion, improve hemoglobin levels in body, protect cardiovascular health & maintain healthy bones. They are rich in unsaturated fats, protein, Omega - 3 Fatty Acids, Antioxidants, Vitamin E and Fiber. Tips: Store in airtight container/jar keep in refrigerator for up to 1 month. Brown or raw sugar is optional & quantity can be adjusted. Don’t over blend the mixture as the nuts may leave oil. Recipe in Urdu: Ajza: -Badam (Almonds) ¾ Cup -Pista (Pistachio) ½ Cup -Kaju (Cashew nuts) ½ Cup -Saunf (Fennel seeds) 2 tsp -Sonth (Dried ginger) ½ inch piece -Hari elaichi seeds (Green cardamom seeds) powder ½ tsp -Brown sugar or Raw sugar ½ Cup (optional) -Jaifil (Nutmeg) powder ½ tsp Directions: -Frying pan mein badam,pista aur kaju dal ker 2 minutes kliya roast ker lein. -Saunf dal dein aur mazeed 1 minute kliya roast ker lein aur side per rakh ker thanda ker lein. -Mixer mein roasted nuts,sonth aur hari elaichi seeds powder dal ker ache tarhan grind ker ka fine powder tayyar ker lein (in batches) aur airtight jar mein dal dein. -Mixer mein brown sugar or raw cheeni dal ker ache tarhan grind karein aur airtight jar mein dal dein. -Jaifil powder dal ker ache tarhan mix ker lein. -Thanda ker lein aur airtight container mein store ker lein. -Daliya,dahi,cererals,doodh,smoothies,shakes,desserts aur sweets mein dal ker serve karein.

A must try Dhaga Khabab Recipe for you. Give it a try and experience the great taste. #HappyCookingToYou Dhaaga Kabab Recipe in English: Ingredients: -Laung (Cloves) 9-10 -Sabut kali mirch (Black peppercorns) ½ tsp -Zeera (Cumin seeds) 1 & ½ tsp -Sabut dhania (Coriander seeds) 1 & ½ tsp -Jaifil (Nutmeg) ½ piece -Javatri (Mace) ½ piece -Saunf (Fennel seeds) ½ tsp -Darchini (Cinnamon sticks) 2-3 -Hari elaichi (Green cardamom) 6 -Badiyan ka phool (Star anise) ½ piece -Badam (Almonds) 10-12 -Sabut lal mirch (Whole red chilies) 10-12 -Chanay (Chickpeas) roasted 1-2 tbs (optional) -Rose water 1 tsp -Kewra water 1 tbs -Pyaz (Onion) 2 medium -Adrak (Ginger) 1 inch piece -Lehsan (Garlic) 7-8 cloves -Hari mirch (Green chilies) 3 -Hara dhania (Fresh coriander) ½ Cup -Kacha papita (Raw papaya) peeled & cubes ½ Cup -Beef qeema (Beef mince) 1 kg (must be dried) -Namak (Salt) 2 tsp or to taste -Lal mirch powder (Red chili powder) 2 tsp or to taste -Chaat masala 1 tsp -Coconut milk powder 1 & ½ tbs -Charbi (Beef fat) 100 gms -Oil Directions: -In frying pan,ad cloves,black peppercorns,cumin seeds,coriander seeds,nutmeg,mace,fennel seeds, cinnamon sticks,green cardamom,star anise,almonds,whole red chilies,chickpeas and roast until fragrant & let it cool. -In mixer,add roasted spices and grind to make a fine powder. -In bowl,add grinded spices,rose water and kewra water,mix well & set aside. -Grate onions with the help of the grater and squeeze excess moisture with the help of the muslin cloth & set aside. -In chopper,add ginger,garlic,green chilies,fresh coriander,raw papaya and chop well. -Add beef mince (must be dried),salt,red chili powder,chaat masala,coconut milk powder,grinded spices,squeeze onion and chop until well combined. -Add beef fat and chop well & refrigerate for 2-24 hours. -Grease your hands with oil,take a mixture and make a kebabs onto the wooden & metal skewers and tie the kebabs with a kitchen thread. Option no.1: In grill pan,add oil and fry kebabs from all sides,cover & steam cook for 2-3 minutes. -Give a coal smoke for 2 minutes. Option no 2: Put the skewers on BBQ grill and grill until done and basting with oil. Recipe in Urdu: Ajza: -Laung (Cloves) 9-10 -Sabut kali mirch (Black peppercorns) ½ tsp -Zeera (Cumin seeds) 1 & ½ tsp -Sabut dhania (Coriander seeds) 1 & ½ tsp -Jaifil (Nutmeg) ½ piece -Javatri (Mace) ½ piece -Saunf (Fennel seeds) ½ tsp -Darchini (Cinnamon sticks) 2-3 -Hari elaichi (Green cardamom) 6 -Badiyan ka phool (Star anise) ½ piece -Badam (Almonds) 10-12 -Sabut lal mirch (Whole red chilies) 10-12 -Chanay (Chickpeas) roasted 1-2 tbs (optional) -Rose water 1 tsp -Kewra water 1 tbs -Pyaz (Onion) 2 medium -Adrak (Ginger) 1 inch piece -Lehsan (Garlic) 7-8 cloves -Hari mirch (Green chilies) 3 -Hara dhania (Fresh coriander) ½ Cup -Kacha papita (Raw papaya) peeled & cubes ½ Cup -Beef qeema (Beef mince) 1 kg (must be dried) -Namak (Salt) 2 tsp or to taste -Lal mirch powder (Red chili powder) 2 tsp or to taste -Chaat masala 1 tsp -Coconut milk powder 1 & ½ tbs -Charbi (Beef fat) 100 gms -Oil Directions: -Frying pan mein laung,sabut kali mirch,zeera,sabut dhania,jaifil,javatri,saunf,darchini,hari elaichi, baadiyan ka phool,badam,sabut lal mirch aur chanay dal dein aur khushbu anay tak roast ker lein & thanda ker lein. -Mixer mein roasted spices dal dein aur grind ker ka fine powder tayyar ker lein. -Bowl mein grinded spices,rose water aur kewra water dal ker ache tarhan mix karein & side per rakh dein. -Pyaz ko grater ki madad sa grate ker lein aur malmal ka kapray ki madad sa excess moisture ko squeeze ker lein & side per rakh dein. -Chopper mein adrak,lehsan,hari mirchein,hara dhania aur kacha papita dal ker ache tarhan chop ker lein. -Beef qeema (must be dried),namak,lal mirch powder,chaat masala,coconut milk powder,grinded spices aur squeeze pyaz dal ker ache tarhan chop ker lein. -Beef charbi dal ker ache tarhan chop ker lein aur 2-24 hours kliya refrigerate ker lein. -Haathon ko oil sa grease karein aur mixture ko la ker wooden & metal skewers per kebabs bana lein aur kitchen thread sa tie ker lein. Option no.1: Grill pan mein oil dal dein aur kebabs ko tamam sides sa fry karein aur 2-3 minutes kliya steam cook ker lein. -2 minutes kliya koyla ka dhuwan dein. Option no 2: Skewers ko BBQ grill per rakh dein aur pak janay tak grill ker lein aur oil laga lein.

Quick, easy, creamy, and simple pasta in white sauce recipe for you. Enjoy and #HappyCookingToYou Pasta in White Sauce Recipe in English: Ingredients -Chicken boneless cubes 350 gms -Adrak lehsan paste (Ginger garlic paste) 1 tsp -Namak (Salt) ½ tsp or to taste -Kali mirch powder (Black pepper powder) ½ tsp -Oil 2 tbs -Oil 1 tbs -Mushroom sliced ½ Cup -Shimla mirch (Capsicum) strips 1 medium -Lal mirch (Red chili) crushed ½ tsp White Sauce: -Makhan (Butter) 2 tbs -Maida (All-purpose flour) 2 tbs -Doodh (Milk) 1 & ½ Cups -Dried oregano 1 tsp -Kali mirch powder (Black pepper powder) ½ tsp -Namak (Salt) 1 tsp or to taste -Cheddar cheese grated 2 tbs -Shell pasta (boiled) 400 gms Directions: -Boiled pasta as per packet instructions & set aside. -In bowl,add chicken,ginger garlic paste,salt and black pepper powder,mix well and marinate for 15 minutes. -In frying pan,add oil and marinated chicken,cook until chicken is done & set aside. -In frying pan,add oil,mushrooms and sauté for 1 minute. -Add capsicum and sauté for 1 minute. -Add red chili crushed,mix well & set aside. White Sauce: -In wok,add butter and let it melt,add all-purpose flour and mix well for 1 minute. -Gradually milk and mix continuously until smooth & sauce thickens. -Add dried oregano,black pepper powder,salt and cheddar cheese & mix well. Assembling: -In white sauce,add stir-fried vegetables,cooked chicken,boiled shell pasta and give it a good mix. -Sprinkle dried oregano and serve. Recipe in Urdu: Ajza: -Chicken boneless cubes 350 gms -Adrak lehsan paste (Ginger garlic paste) 1 tsp -Namak (Salt) ½ tsp or to taste -Kali mirch powder (Black pepper powder) ½ tsp -Oil 2 tbs -Oil 1 tbs -Mushroom sliced ½ Cup -Shimla mirch (Capsicum) strips 1 medium -Lal mirch (Red chili) crushed ½ tsp White Sauce: -Makhan (Butter) 2 tbs -Maida (All-purpose flour) 2 tbs -Doodh (Milk) 1 & ½ Cups -Dried oregano 1 tsp -Kali mirch powder (Black pepper powder) ½ tsp -Namak (Salt) 1 tsp or to taste -Cheddar cheese grated 2 tbs -Shell pasta (boiled) 400 gms Directions: -Pasta ko package directions ka mutabiq boil ker lein & side per rakh dein. -Bowl mein chicken,adrak lehsan paste,namak aur kali mirch powder dal ker ache tarhan mix karein aur 15 minutes kliya marinate ker lein. -Frying pan mein oil aur marinated chicken dal dein aur chicken pak janay tak paka lein & side per rakh dein. -Frying pan mein oil aur mushrooms dal ker 1 minute kliya sauté karein. -Shimla mirch dal ker 1 minute kliya sauté ker lein. -Lal mirch crushed dal ker ache tarhan mix karein & side per rakh dein. White Sauce: -Karhai mein makhan dal ker melt karein aur maida dal ker 1 minute kliya ache tarhan mix ker lein. -Thora thora ker ka doodh shamil karein aur sauce soonth & garha hunay tak musalsal chamcha chalatay rahein. -Dried oregano,kali mirch powder,namak aur cheddar cheese dal ker ache tarhan mix ker lein. Assembling: -White sauce mein stir-fried vegetables,cooked chicken aur boiled shell pasta dal ker ache tarhan mix ker lein. -Dried oregano dal ker serve karein.

Unbelievably simple and tasty Shinwari Chicken karahi Recipe. Definitely a must try. Simple ingredients and best taste. #HappyCookingToYou Written Recipe: https://goo.gl/kg8GAW More Karahi Recipes: https://goo.gl/FG7PVJ Shinwari Chicken Karahi Recipe in English: Ingredients: -Oil ½ Cup -Chicken karhai cut ½ kg -Lehsan paste (Garlic paste) 1 tbs -Tamatar (Tomatoes) halves 3-4 medium -Hari mirch (Green chilies) 3-4 -Kali mirch (Black pepper) crushed 1 tsp ot to taste -Namak (Salt) 1 tsp or to taste -Hara dhania (Fresh coriander) chopped -Adrak (Ginger) julienne Directions: -In wok,add oil and chicken,mix well until changes color. -Add garlic paste,mix well and fry until light golden. -Add tomatoes,cover and cook on low flame for 10-15 minutes or until tomatoes are tender. -Remove skin,mix well and cook on high flame for 2-3 minutes. -Add green chilies and mix well. -Add black pepper crushed,salt and mix well for 1-2 minutes. -Garnish with fresh coriander,ginger & serve. Recipe in Urdu: Ajza: -Oil ½ Cup -Chicken karhai cut ½ kg -Lehsan paste (Garlic paste) 1 tbs -Tamatar (Tomatoes) halves 3-4 medium -Hari mirch (Green chilies) 3-4 -Kali mirch (Black pepper) crushed 1 tsp ot to taste -Namak (Salt) 1 tsp or to taste -Hara dhania (Fresh coriander) chopped -Adrak (Ginger) julienne Directions: -Karhai mein oil aur chicken dal dein aur rang tabdeel hunay tak ache tarhan mix ker lein. -Lehsan paste dal ker ache tarhan mix karein aur light golden hunay tak fry ker lein. -Tamatar dal ker dhak dein aur halki ancch per 10-15 minutes ya tamatar naram hunay tak paka lein. -Skin ko nikal ker ache tarhan mix ker lein aur tez ancch per 2-3 minutes kliya paka lein. -Hari mirch dal ker ache tarhan mix karein. -Kali mirch crushed and namak dal dein aur 1-2 minutes kliya ache tarhan mix ker lein. -Hara dhania aur adrak sa garnish ker ka serve karein.

Lahori Chargha Recipe, a great meal to share a tasteful family time. #HappyCookingToYou Lahori Chargha Recipe in English: Ingredients: -Safed mirch powder (White pepper powder) ½ tsp -Javatri powder (Mace powder) ¼ tsp -Jaifil powder (Nutmeg powder) ¼ tsp -Haldee powder (Turmeric powder) ½ tsp -Garam masala powder ½ tsp -Zarda ka rang (Yellow food color) ¼ tsp or as required -Kali mirch powder (Black pepper powder) 1 tsp -Ajwain (Carom seeds) crushed ¼ tsp -Zeera powder (Cumin powder) 1 & ½ tsp -Lal mirch powder (Red chili powder) ½ tbs or to taste -Namak (Salt) 1 tsp or to taste -Corn flour 1 & ½ tbs -Adrak lehsan paste (Ginger garlic paste) 1 tbs -Hari mirch (Green chili) crushed 1 tbs -Lemon juice 2 tbs -Sirka (Vinegar) 4 tbs -Anda (Egg) 1 -Whole chicken 1 kg approx. -Pani (Water) as required -Oil for frying -Chaat masala to taste Directions: -In bowl,add white pepper powder,mace powder,nutmeg powder,turmeric powder,garam masala powder,yellow food color,black pepper powder,carom seeds,cumin powder,red chili powder,salt,corn flour,ginger garlic paste,green chili,lemon juice,vinegar,egg and whisk well. -Add marks/cut in whole chicken. -In marination,add whole chicken,mix well and tie the chicken legs. -Let it marinate for 4 hours to overnight in refrigerator. -In pot,add water and heat it,place steam rack and marinated whole chicken,cover and steam cook for 35-40 minutes and basting with the remaining marinade. -After steaming and let it rest for 10 minutes. -In wok,heat oil and deep fry whole chicken until golden brown. -Sprinkle chaat masala & serve. Recipe in Urdu: Ajza: -Safed mirch powder (White pepper powder) ½ tsp -Javatri powder (Mace powder) ¼ tsp -Jaifil powder (Nutmeg powder) ¼ tsp -Haldee powder (Turmeric powder) ½ tsp -Garam masala powder ½ tsp -Zarda ka rang (Yellow food color) ¼ tsp or as required -Kali mirch powder (Black pepper powder) 1 tsp -Ajwain (Carom seeds) crushed ¼ tsp -Zeera powder (Cumin powder) 1 & ½ tsp -Lal mirch powder (Red chili powder) ½ tbs or to taste -Namak (Salt) 1 tsp or to taste -Corn flour 1 & ½ tbs -Adrak lehsan paste (Ginger garlic paste) 1 tbs -Hari mirch (Green chili) crushed 1 tbs -Lemon juice 2 tbs -Sirka (Vinegar) 4 tbs -Anda (Egg) 1 -Whole chicken 1 kg approx. -Pani (Water) as required -Oil for frying -Chaat masala to taste Directions: -Bowl mein safed mirch powder,javatri powder,jaifil powder,haldee powder,garam masala powder, zarda ka rang,kali mirch powder,ajwain,zeera powder,lal mirch powder,namak,corn flour,adrak lehsan paste,hari mirch,lemon juice,sirka aur anda dal ker ache tarhan whisk ker lein. -Whole chicken per marks/cuts laga lein. -Marination mein whole chicken dal ker ache tarhan mix ker lein aur chicken legs ko tie ker lein. -Refrigerator mein 4 hours sa overnight kliya marinate ker lein. -Pot mein pani garam karein,steam rack rakh ker marinated whole chicken rakh dein aur dhak ker 35-40 minutes kliya steam cook ker lein aur remaining marinade bhi laga lein. -Steaming ka bad 10 minutes kliya rakh dein. -Karhai mein oil garam karein aur whole chicken ko golden brown hunay tak deep fry ker lein. -Chaat masala chirak ker serve karein.

Butter Chicken Recipe in English: Ingredients: -Dahi (Yogurt) ½ Cup -Lal mirch powder (Red chili powder) 1 tsp or to taste -Namak (Salt) ½ tsp or to taste -Haldee powder (Turmeric powder) ½ tsp -Dhania powder (Coriander powder) 1 tsp -Garam masala powder ½ tsp -Lemon juice 2 tbs -Chicken boneless cubes ½ kg -Oil 2 tbs -Makhan (Butter) 2-3 tbs -Darchini (Cinnamon stick) 1 -Hari elaichi (Green cardamom) 2 -Pyaz (Onion) grated 1 small -Adrak lehsan (Ginger garlic) crushed 1 tsp -Hari mirch (Green chilies) crushed ½ tbs -Tamatar (Tomatoes) grinded 1 Cup -Tomato paste 2 tbs -Zeera (Cumin seeds) roasted & crushed ½ tsp -Namak (Salt) ½ tsp or to taste -Haldee powder (Turmeric powder) ½ tsp -Jaifil powder (Nutmeg powder) ½ tsp -Paprika powder 1 tsp -Cheeni (Sugar) 1 tsp -Pani (Water) ½ Cup or as required -Cream ½ Cup -Doodh (Milk) ½ Cup -Kasuri meethi (Dried fenugreek leaves) 1 tsp -Makhan (Butter) -Cream Directions: -In bowl,add yogurt,red chili powder,salt,turmeric powder,coriander powder,garam masala powder,lemon juice and mix well. -Add chicken boneless cubes,mix well and marinate for 30 minutes. -In pot,add oil and marinated chicken,mix well and cook until chicken is done & set aside. -In pot,add butter and let it melt,add cinnamon stick,green cardamom,onion,ginger garlic,green chili and sauté until onion are translucent. -Add grinded tomato,tomato paste and mix well,cover and cook for 4-5 minutes. -Add cumin seeds,salt,turmeric powder,nutmeg powder,paprika powder and sugar,mix well and cook for 2 minutes. -Add water and mix well. -In bowl,add cream,milk and whisk well. -In pot,gradually add cream+milk and mix well. -Now add cooked chicken and mix well. -Add dried fenugreek leaves and mix well. -Garish with butter,cream & serve. Recipe in Urdu: Ajza: -Dahi (Yogurt) ½ Cup -Lal mirch powder (Red chili powder) 1 tsp or to taste -Namak (Salt) ½ tsp or to taste -Haldee powder (Turmeric powder) ½ tsp -Dhania powder (Coriander powder) 1 tsp -Garam masala powder ½ tsp -Lemon juice 2 tbs -Chicken boneless cubes ½ kg -Oil 2 tbs -Makhan (Butter) 2-3 tbs -Darchini (Cinnamon stick) 1 -Hari elaichi (Green cardamom) 2 -Pyaz (Onion) grated 1 small -Adrak lehsan (Ginger garlic) crushed 1 tsp -Hari mirch (Green chilies) crushed ½ tbs -Tamatar (Tomatoes) grinded 1 Cup -Tomato paste 2 tbs -Zeera (Cumin seeds) roasted & crushed ½ tsp -Namak (Salt) ½ tsp or to taste -Haldee powder (Turmeric powder) ½ tsp -Jaifil powder (Nutmeg powder) ½ tsp -Paprika powder 1 tsp -Cheeni (Sugar) 1 tsp -Pani (Water) ½ Cup or as required -Cream ½ Cup -Doodh (Milk) ½ Cup -Kasuri meethi (Dried fenugreek leaves) 1 tsp -Makhan (Butter) -Cream Directions: -Bowl mein dahi,lal mirch powder,namak,haldee powder,dhania powder,garam masala powder aur lemon juice dal ker ache tarhan mix ker lein. -Chicken boneless cubes dal ker ache tarhan mix karein aur 30 minutes kliya marinate ker lein. -Pot mein oil aur marinated chicken dal ker ache tarhan mix karein aur chicken gul janay tak paka lein & side per rakh dein. -Pot mein makhan dal ker melt karein,darchini,hari elaichi,pyaz,adrak lehsan aur hari mirch dal dein aur pyaz translucent hunay tak sauté ker lein. -Grinded tamatar aur tomato paste dal ker ache tarhan mix karein aur 4-5 minutes kliya paka lein. -Zeera,namak,haldee powder,jaifil powder,paprika powder aur cheeni dal ker ache tarhan mix karein aur 2 minutes kliya paka lein. -Pani shamil karein aur ache tarhan mix ker lein. -Bowl mein cream aur milk dal ker ache tarhan whisk ker lein. -Pot mein thora thora ker ka cream+doodh daltey jayein aur ache tarhan mix ker lein. -Ab cooked chicken dal ker ache tarhan mix karein. -Kasuri meethi dal ker mix ker lein. -Makhan aur cream sa garnish ker ka serva karein.

Try shahi baingan curry and experience a unique taste with simplicity. #HappyCookingToYou written recipe: https://goo.gl/gspkAW More Recipes: http://www.foodfusion.com Shahi Baingan Curry Recipe in English: Ingredients: -Kaju (Cashew nuts) 13-14 -Sabut dhania (Coriander seeds) 1 tsp -Laung (Cloves) 6-7 -Zeera (Cumin seeds) 1 tsp -Oil 1 tbs -Pyaz (Onion) chopped 1 medium -Adrak (Ginger) 1 inch piece -Lehsan (Garlic) cloves 4 -Tamatar (Tomato) chopped 1 large -Pani (Water) ½ Cup or as required -Baingan (Eggplant) ½ kg -Oil ¼ Cup -Dhania powder (Coriander powder) 1 tsp -Lal mirch powder (Red chili powder) 1 tsp or to taste -Namak (Salt) 1 tsp or to taste -Garam masala powder ½ tsp -Haldee powder (Turmeric powder) ½ tsp -Hari mirch (Green chilies) chopped 2-3 -Pani (Water) ½ Cup or as required -Kali mirch (Black pepper) crushed 1 tsp -Hara dhania (Fresh coriander) chopped Directions: -In small frying pan,add cashew nuts,coriander seeds,cloves,cumin seeds and roast until fragrant & let it cool. -In spice mixer,add roasted spices and blend well to make a fine powder & set aside. -In frying pan,add oil,onion and mix well. -Add ginger,garlic and mix well. -Add tomatoes,mix well and cook until tomatoes are soft. -In blender jug,add cooked tomatoes+onion mixture and water,blend to make a smooth paste & set aside. -Cut eggplants into cubes and dip into water & set aside. -In pot,add oil,egg plants,coriander powder,red chili powder,salt,garam masala powder,turmeric powder and green chilies,mix well and cook for 5 minutes. -Now add prepared grinded tomato & onion paste,ground spices and mix well. -Add water and mix well. -Cover and cook on low flame for 15-20 minutes. -Add black pepper crushed and fresh coriander,cover and let it simmer for 2 minutes & serve. Recipe in Urdu: Ajza: -Kaju (Cashew nuts) 13-14 -Sabut dhania (Coriander seeds) 1 tsp -Laung (Cloves) 6-7 -Zeera (Cumin seeds) 1 tsp -Oil 1 tbs -Pyaz (Onion) chopped 1 medium -Adrak (Ginger) 1 inch piece -Lehsan (Garlic) cloves 4 -Tamatar (Tomato) chopped 1 large -Pani (Water) ½ Cup or as required -Baingan (Eggplant) ½ kg -Oil ¼ Cup -Dhania powder (Coriander powder) 1 tsp -Lal mirch powder (Red chili powder) 1 tsp or to taste -Namak (Salt) 1 tsp or to taste -Garam masala powder ½ tsp -Haldee powder (Turmeric powder) ½ tsp -Hari mirch (Green chilies) chopped 2-3 -Pani (Water) ½ Cup or as required -Kali mirch (Black pepper) crushed 1 tsp -Hara dhania (Fresh coriander) chopped Directions: -Chotay frying pan mein kaju,sabut dhania,laung aur zeera dal dein aur khushbu anay tak roast ker lein & thanda ker lein. -Spice mixer mein roasted spices dal ker ache tarhan blend ker ka fine powder tayyar ker lein & side per rakh dein. -Frying pan mein oil aur pyaz dal ker ache tarhan mix ker lein. -Adrak aur lehsan dal ker ache tarhan mix karein. -Tamatar dal ker ache tarhan mix karein aur tamatar naram hunay tak paka lein. -Blender jug mein cooked tamatar+pyaz mixture aur pani dal ker ache tarhan blend ker ka smooth paste tayyar ker lein & side per rakh dein. -Baingan ko cubes mein cut ker lein aur pani mein dal ker side per rakh dein. -Pot mein oil,baingan,dhania powder,lal mirch powder,namak,garam masala powder,haldee powder aur hari mirch dal ker ache tarhan mix karein aur 5 minutes kliya paka lein. -Ab is mein tayyar grinded tamatar & pyaz ka paste aur ground spices dal ker ache tarhan mix ker lein. -Pani shamil karein aur ache tarhan mix ker lein. -Dhak dein aur halki ancch per 15-20 minutes kliya paka lein. -Kali mirch crushed aur hara dhania dal dein aur 2 minutes kliya dum per rakh dein & serve karein.

For a lot of you this will be something new. Do give it a try. Make Bohra Dabba Gosht and enjoy the fusion of flavors #HappyCookingToYou #FoodFusion Written Recipe: https://goo.gl/rrAcm7 More Recipes: http://www.foodfusion.com Bohra Dabba Gosht Recipe in English: Ingredients: -Hari mirch (Green chilies) chopped 4-5 -Kaju (Cashew nuts) ¼ Cup -Kashkhash (Poppy seeds) 2 tbs -Pani (Water) 2-3 tbs or as required -Ghee 2-3 tbs -Zeera (Cumin seeds) 1 tsp -Maida (All-purpose flour) 1 & ½ tbs -Pyaz (Onion) grinded 1 Cup -Adrak lehsan paste (Ginger garlic paste) 1 & ½ tbs -Mutton boneless cubes ½ kg -Dahi (Yogurt) whisked 1 Cup -Namak (Salt) 1 tsp or to taste -Garam masala powder 1 tbs -Pani (Water) 2-3 Cups or as required -Tamatar (Tomato) sliced 1 medium -Hara dhania (Fresh coriander) chopped -Anda (Egg) whisked 1 -Oil (hot) ½ Cup Directions: -In grinder,add green chilies,cashew nuts,poppy seeds and water,grind to make a paste & set aside. -In pot,add ghee and let it melt. -Add cumin seeds and mix. -Add all-purpose flour and mix well for 2 minutes. -Add grinded onion and mix well. -Add ginger garlic paste,mix well and cook for 4-5 minutes. -Add mutton and mix well until changes color. -Add yogurt,ground paste and mix well. -Add salt and garam masala powder,mix well and cook for 2-3 minutes. -Add water,mix well and bring it to boil. -Cover and cook on medium low flame until meat is tender (20-25 minutes). -In serving dish,add cooked meat,tomato slices,fresh coriander and pour beaten egg and hot oil. -Microwave for 1-2 minutes & serve! Recipe in Urdu: Ajza: -Hari mirch (Green chilies) chopped 4-5 -Kaju (Cashew nuts) ¼ Cup -Kashkhash (Poppy seeds) 2 tbs -Pani (Water) 2-3 tbs or as required -Ghee 2-3 tbs -Zeera (Cumin seeds) 1 tsp -Maida (All-purpose flour) 1 & ½ tbs -Pyaz (Onion) grinded 1 Cup -Adrak lehsan paste (Ginger garlic paste) 1 & ½ tbs -Mutton boneless cubes ½ kg -Dahi (Yogurt) whisked 1 Cup -Namak (Salt) 1 tsp or to taste -Garam masala powder 1 tbs -Pani (Water) 2-3 Cups or as required -Tamatar (Tomato) sliced 1 medium -Hara dhania (Fresh coriander) chopped -Anda (Egg) whisked 1 -Oil (hot) ½ Cup Directions: -Grinder mein hari mirch,kahu,kashkhash aur pani dal dein aur grind ker ka paste tayyar ker lein & side per rakh dein. -Pot mein ghee dal ker melt karein. -Zeera dal ker mix ker lein. -Maida dal dein aur 2 minutes kliya ache tarhan mix karein. -Pyaz grinded shamil karein aur ache tarhan mix ker lein. -Adrak lehsan paste dal ker ache tarhan mix karein aur 4-5 minutes kliya paka lein. -Mutton dal dein aur rang tabdeel hunay tak ache tarhan mix ker lein. -Dahi aur ground paste dal ker ache tarhan mix karein. -Namak aur garam masala powder dal ker ache tarhan mix karein aur 2-3 minutes kliya paka lein. -Pani dal ker mix karein aur ubal anay dein. -Dhak dein aur halki darmiyani ancch per gosht gul janay tak paka lein (20-25 minutes). -Serving dish mein cooked meat,tamatar slices aur hara dhania dal ker pheeta huwa anda aur garam oil pour karein. -1-2 minutes kliya microwave ker lein & serve karein!

Here is the perfect recipe to complete your Iftar table. Make and freeze these Qeema Samosas now for a quick fry just before iftar. Dont forget to Zzoop the extra oil #HappyCookingToyou #RamzanSpeical Written Recipe: https://goo.gl/6o3fmb More Ramzan Recipes: https://goo.gl/RFe47k Qeema Samosa Recipe in English: Ingredients: -Oil 1-2 tbs -Qeema (Mince) 250 gms (Beef/mutton) -Adrak lehsan paste (Ginger garlic paste) 1 & ½ tbs -Hari mirch (Green chilies) chopped 3-4 -Dhania (Coriander seeds) roasted & crushed ½ tbs -Lal mirch powder (Red chili powder) 1 tsp or to taste -Namak (Salt) 1 tsp or to taste -Lal mirch (Red chili) crushed ½ tbs -Zeera (Cumin seeds) roasted & crushed ½ tbs -Hara dhania (Fresh coriander) chopped ½ Cup -Pyaz (Onion) chopped 200 gms -Maida (All-purpose flour) 2 tbs -Pani (Water) 1 tbs or as required -Samosa patti/Manda patti -Cooking oil for frying Directions: -In frying pan,add oil,mince and mix well until changes color. -Add ginger garlic paste,green chilies,coriander seeds,red chili powder,salt,red chili crushed and cumin seeds,mix well and cook for 4-5 minutes. -Add fresh coriander and mix well. -Add onion and mix well for 2 minutes. -Let it cool down. -In small bowl,add all-purpose flour,water and mix well to make a smooth paste & set aside. -Take samosa patti/manda patti and make pocket,add filling in the center and roll into the shape of samosa and seal corners with all-purpose flour & water paste. -Similarly make other samosas (makes 15-16). -In wok,heat cooking oil and fry samosa until golden brown. -Can be freeze in air tight container for up to 1 month. Recipe in Urdu: Ajza: -Oil 1-2 tbs -Qeema (Mince) 250 gms (Beef/mutton) -Adrak lehsan paste (Ginger garlic paste) 1 & ½ tbs -Hari mirch (Green chilies) chopped 3-4 -Dhania (Coriander seeds) roasted & crushed ½ tbs -Lal mirch powder (Red chili powder) 1 tsp or to taste -Namak (Salt) 1 tsp or to taste -Lal mirch (Red chili) crushed ½ tbs -Zeera (Cumin seeds) roasted & crushed ½ tbs -Hara dhania (Fresh coriander) chopped ½ Cup -Pyaz (Onion) chopped 200 gms -Maida (All-purpose flour) 2 tbs -Pani (Water) 1 tbs or as required -Samosa patti/Manda patti -Cooking oil for frying Directions: -Frying pan mein oil aur qeema dal dein aur rang tabdeel hunay tak ache tarhan mix ker lein. -Adrak lehsan paste,hari mirch,dhania,lal mirch powder,namak,lal mirch crushed aur zeera dal ker ache tarhan mix karein aur 4-5 minutes kliya paka lein. -Hara dhania dal ker ache tarhan mix ker lein. -Payz dal dein aur 2 minutes kliya ache tarhan mix karein. -Mixture ko thanda ker lein. -Chotay bowl mein maida aur pani dal ker mix karein aur smooth paste tayyar ker lein & side per rakh dein. -Samosa patti/manda patti la ker pocket bana lein aur filling ko center mein bhar dein aur samosa ki shape bana lein aur corners ko maida ka paste sa seal ker lein. -Is he tarhan baqi samosa bhi bana lein (makes 15-16). -Karhai mein cooking oil garam karein aur samosa ko golden brown hunay tak fry ker lein. -Air tight container mein dal ker 1 month tak freeze ker saktay han.

Homemade restaurant quality hot and spicy beef recipe for you. #HappyCookingToYou #FoodFusion Hot & Spicy Beef Recipe in English: Ingredients: -Beef undercut ½ kg -Namak (Salt) ¼ tsp or to taste -Safed mirch powder (White pepper powder) ¼ tsp -Anda (Egg) beaten ½ -Pani (Water) 1-2 tbs -Corn flour 1 tbs -Cooking oil for frying -Cooking oil 2 tbs -Adrak paste (Ginger paste) 1 tsp -Lehsan paste (Garlic paste) 1 tsp -Tamatar (Tomato) deseeded & chopped 1 large -Pyaz (Onion) chopped 2 medium -Hari mirch (Green chilies) chopped 2 -Tomato ketchup ½ Cup -Chinese red chili paste 4 tbs -Namak (Salt) 1 tsp or to taste -Cheeni (Sugar) 2 tsp -Safed mirch powder (White pepper powder) ½ tsp -Lemon juice 1 tbs Directions: -Cut beef undercut into thin strips. -In bowl,add beef strips,salt,white pepper powder and egg. -In water,add corn flour and mix well. -Now add dissolve corn flour,mix well & set aside. -In wok,heat cooking oil and fry beef strips on medium flame for 8-10 minutes & set aside. -In wok,add cooking oil,ginger paste,garlic paste and mix well. -Add tomato,onion and green chilies,mix well and cook for 2 minutes. -Now add fried beef and mix well. -Add tomato ketchup,chinese red chili paste and mix well. -Add salt,sugar,white pepper powder and lemon juice,mix well and cook for 2-3 minutes & serve. Recipe in Urdu: Ajza: -Beef undercut ½ kg -Namak (Salt) ¼ tsp or to taste -Safed mirch powder (White pepper powder) ¼ tsp -Anda (Egg) beaten ½ -Pani (Water) 1-2 tbs -Corn flour 1 tbs -Cooking oil for frying -Cooking oil 2 tbs -Adrak paste (Ginger paste) 1 tsp -Lehsan paste (Garlic paste) 1 tsp -Tamatar (Tomato) deseeded & chopped 1 large -Pyaz (Onion) chopped 2 medium -Hari mirch (Green chilies) chopped 2 -Tomato ketchup ½ Cup -Chinese red chili paste 4 tbs -Namak (Salt) 1 tsp or to taste -Cheeni (Sugar) 2 tsp -Safed mirch powder (White pepper powder) ½ tsp -Lemon juice 1 tbs Directions: -Beef ko thin strips mein cut ker lein. -Bowl mein beef strips,namak,safed mirch powder aur anda dal dein. -Pani mein corn flour dal ker ache tarhan mix ker lein. -Ab dissolve corn flour dal ker ache tarhan mix karein & side per rakh dein. -Karhai mein cooking oil garam karein aur beef strips ko halki darmiyani ancch per 8-10 minutes kliya fry ker lein & side per rakh dein. -Karhai mein cooking oil aur adrak lehsan paste dal ker ache tarhan mix ker lein. -Tamatar,pyaz aur hari mirchein dal ker ache tarhan mix karein aur 2 minutes kliya paka lein. -Ab fried beef shamil karein aur ache tarhan mix ker lein. -Tomato ketchup aur chinese red chili paste dal ker ache tarhan mix karein. -Namak,cheeni,safed mirch powder aur lemon juice dal ker ache tarhan mix karein aur 2-3 minutes kliya paka lein & serve karein.