FOR COVERING | ||
| • | Refined flour (maida) 1 cup | |
| • | Carom seeds (ajwain) 1/2 teaspoon | |
| • | Salt to taste | |
| • | Olive oil 5 tablespoons + to deep fry | |
For stuffing | ||
| •Potato,1 inch cubes 4-5 medium | |
| •Green peas,boiled 1/2 cup | |
| •Olive oil 2 tablespoon •Salt to taste | |
| •Fresh coriander leaves chopped 2 tablespoon | |
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Method Mix refined flour, carom seeds, salt and three tablespoons of olive oil in a bowl. Add water little by little and knead into a stiff dough. Keep, covered with a damp napkin, for ten to fifteen minutes. Heat two tablespoons of olive oil in a pan, add cumin seeds and when they start to change colour, add ginger, green chillies and potatoes. Stir and add red chilli powder, dry mango powder, garam masala powder and salt to taste. Stir well. | ||
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| Method: Cook let’s eat some onions and beef in skillet, whenever done, drain off grease as well as mix within taco seasoning, put aside using Two rectangular baking cookware, layer the following. Cover bottom associated with pans with a thin layer associated with enchilada sauce. Cut tortillas into halves, lay within cooking pan with directly sides on outdoors eges associated with skillet. Use another tortilla in order to fill in spaces to produce a solid tortilla coating. Spread the layer of refried beans along with tortilla. Pour an additional layer associated with enchilada sauce on top of beans. Scoop inside a coating associated with beef and let’s eat some onions. Shred cheese on top of beef layer. Add in tomatoes and some cut cilantro and sliced black olives if preferred. Create an additional tortilla layer. Layer beans, enchilada sauce, meat and onions, cheese, and veggies once again. Create a top tortilla coating as well as spread a covering of enchilada sauce as well as cheese. Bake lasagna at Three hundred and fifty degrees with regard to Thirty — Forty five moments until cheese is dissolved and tortillas begin to crisp. Serve with chilly sour cream, lettuce and extra vegetables. Mexican Lasagna is ready to serve. |
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| Method: 1.Marinate chicken with heaped garlic, white pepper, mustard powder, mayonnaise,yogurt, thyme, lemon juice, salt and oregano leaves for 2 hours in the fridge. 2.Put chicken pieces on skewers alternating with vegetable cubes. 3.Grill in oil. 4.Now put it in a pan then put a burning coal on a foil in the pan; drop some oil on it and cover. 5.Serve immediately. Note: Cooking Time: 85-90 minuts, Serving: 3-4 persons |
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| Method: Soak the dates in water overnight and then slice cut them. Take milk and add sugar. Cook it well. Put a pot on stove and add ghee. Then add green cardamom & clove. Cook them for a while. Then add almonds, pistachio and fry them. Take them out of the pan and put aside for later use. With hands, crush the siwaiyan and add in pan to cook till golden brown. Cook the siwaiyan on low heat and be very attentive while this. Add black raisins and cook on slow-medium heat. Add milk, almonds, pistachio and black raisins in the above mixture. Cook it for a while and add roh kewra for fragrance. Cook for 15-20 minutes. Cool down the dish and serve. Tip you can use condensed milk instead of normal milk. | ||
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| Method: 1. Add oil in a saucepan. 2. Add onions and fry till light brown and keep aside. 3. Now add chicken in the pan and cook till water evaporates. 4. Then add ginger and garlic in the pan and all spices, cinnamon and cardamoms. 5. Roast the chicken till it tenderizes. 6. Then add potatoes, tomatoes, green chillies, lemon, anardana, yoghurt, coriander, mint, dried plums, fried curshed onions in the pan. 7. Simmer on low heat (the curry must have 1 1/2-2 cups gravy). 8. Now take another saucepan, add water to boil rice. 9. Tie the fennel seeds and coriander seeds and make a pouch and add in the boiling water along with 2 tbsps salt. 10. When rice tenderize a little, sieve and in a big saucepan, spread a layer of rice first, then add curry and another layer of rice. 11. In the end, mix food colour in a little kewra and add in the rice. 12. Cover and simmer for 5-10 minutes on low heat. 13. Serve hot and delicious biryani with salad and raita. |
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| Method: | |
| 1. In a heavy frying pan, heat the oil and add the bread crumbs, lemon zest, salt & pepper.
2. Cook over medium heat, stirring often until the crumbs are crisp and light brown. 3. Set aside. 4. Cook the pasta in salted boiling water. 5. While it is cooking, heat the oil in a small, heavy saucepan. 6. Add the garlic and chili peppers and cook until sizzling but not browned. 7. Remove from the heat. 8. Once the pasta is cooked al dente, remove a small cup of pasta water, and drain the pasta. 9. Return to the pot, and add the garlic oil, and lemon juice. 10. Mix well over medium heat until hot, adding a little pasta water if the mixture seems dry. 11. Add the parsley, mix well and serve with the crispy bread crumbs on top. |
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| Method: | |
| dough within the rim.
17. place slices of yellow squash and zucchini over the sauce; do not overlap. 18. cover the sauced area with the mozzarella and distribute the sliced tandoori chicken evenly over the cheese (or you can put the chicken on first and top with the cheese - whichever you prefer). 19. transfer the pizza to the oven; bake till crust is crisp and golden and the cheese is bubbly at the center, about 10-15 minutes. 20. carefully remove the pizza from the oven and sprinkle 1 T chopped fresh cilantro over the top. 21. Slice and serve with mango chutney. |
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| Method: 1. Gradually, mix all the ingredients together using a whisk. Store in a refrigerator. 2. Use as required. | |
