Wedding Special: Tasty Gulab Jamuns

Ingredients:

3 cup Milk Dry 
1 cup Flour 
2 Teaspoon Baking Powder 
1 teaspoon Cardamom powder 
6 oz Butter
1 cup Cream
2 tablespoon Vegetable oil 
6 cup Sugar granulated 
1 cup Brown sugar 
1 Teaspoon Rose water 
2 cup Water 
25 gm Pistachio 
20 gm shredded coconut.

Procedure: 

Start making sugar syrup put all ingredients except rose water together and put on low heat.Add rose water just before frying gulab jamans.Melt butter, warm cream and combine both. put powder milk, flour, cardamom powder and baking soda. Using the butter and cream mixture, knead a soft smooth dough. Break out little pieces about size of quarter & roll in to little balls.Heat the oil in a saucepan. Keep the heat at medium. Put rose water in sugar syrup. Drop few balls at a time in the heated oil. Fry until evenly dark golden brown. Remove and immediately drop in warm syrup. Let all these cooked gulab jamans soak until all they are done. Take out all gulab jamans from sugar syrup and garnish with coconuts and pistachios.

Tasty Chicken Salad

Ingredients:

2cups shredded chicken
1 red onion, finely chopped
1 red pepper, chopped
3 tablespoons lime juice
1 tablespoon  mustard
1 tablespoon mayonnaise
1/2 cup olive oil
Pepper
Salt

Method:

Combine all ingredients in large bowl. In a small bowl, stir together lime juice, mustard, mayonnaise and salt and pepper. Slowly mix in olive oil while constantly stiring with fork. Mix chicken mixture in large bowl and toss and combine.

TASTY COLESLAW

Ingredients:

1/2 cup Mayyonaise
1/2 cup cabbage
18 tsp caster sugar

Preparation:

Mix all the ingredients. Your Coleslaw is ready.
Simple isn't it !

Tasty Baked Chicken

INGREDIENTS:

1 chicken cut into 4 pieces
2 tea spoon red chili powder
1 tea spoon salt
2 table spoon lemon juice
Cumin seeds powder
1 tea spoon paprika
4 table spoon oil

PROCEDURE:

Put cuts on the chicken pieces. Mix salt, chili powder, lemon juice, paprika and cumin powder with water. Apply the paste on the chicken pieces and marinade them for 2 hours.
Brush oil on both sides of the chicken and bake in a moderately heated oven for 20 to 25 minutes.

TASTY CHICKEN READY YUMMMMM

EID SPECIAL: Tasty Mutton Kababs

INGREDIENTS:

2 kg (4 lb.) boned leg of lamb
1 large clove garlic
2 teaspoons salt
1 half teaspoons finely grated fresh ginger
1 teaspoon freshly ground black pepper
1 teaspoon ground turmeric
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon crushed dried curry leaves
1 teaspoon crushed dried oregano leaves
1 tablespoon light soy sauce
1 tablespoon sesame oil
2 tablespoons peanut oil
1 tablespoon lemon juice

PROCEDURE:

Trim excess fat off lamb, cut meat into 2.5 cm (1 inch) cubes and put in a large bowl. Crush garlic with salt and combine with remaining ingredients, mixing well. Pour over lamb and stirs making sure each piece of meat is covered with the spice mixture.
Cover bowl and refrigerate at least 3 hours, or as long as 4 days.
Thread 4-5 pieces of meat on each skewer and cook under a hot grill, allowing about 5 minutes on each side. When nicely browns serve hot with boiled rice or parathas, accompanied vegetable dish.
SERVE WITH KETCHUP.

Tasty Mutton Jalfarazy

INGREDIENTS:

1 lb. tender lamb, cut into cubes
1 stick cinnamon
28 cloves
07 cardamom
4 green chillies, chopped
2 large onions, cut into cubes
2 large tomatoes, chopped
1/2 tsp red chilli powder
1/4 tsp turmeric powder
1/2 tsp cumin powder
1/2 tsp coriander powder
1/2 tsp sugar
1 1/2 tsp poppy seeds
1 cup curd
1 pod garlic
1 piece ginger
4 tbsp ghee
Chopped coriander leaves
Salt for taste

PROCEDURE:

Powder 1/2 the cinamon stick, 1 clove and 1
cardommom. Mix with some salt and rub this on the lamb.
Set aside for 10 minutes. Pressure cook the lamb til soft.
Drain and set aside. In 1 tbsp ghee, fry the green chillies,1/2 a
sliced onion, poppy seeds, ginger and garlic. When the onion turns translucent, remove, drain and blend to a smooth paste with the curd and
remaining cinamon, clove and cardammom. Heat the remaining ghee and saute the onion cubes. When the onion turns translucent, add the blended
paste and fry till the oil starts leaving the sides
of the masala. Now add the chopped tomatoes and fry for another
couple of minutes. Add the chilli powder, sugar, dhania, cumin and
turmeric powders and fry for another 30 secs.
Remove from heat and mix in the cooked lamb and salt
to taste. Add some water if the dish is too dry and heat through.
If the meat was not fully cooked before, it should in this step.
To do this, sprinkle some water and cook covered on a
low flame till the lamb is soft and has absorbed most
of the masala.

READY TO EAT!

MOHARRAM SPECIAL: Tasty Haleem

INGREDIENTS:

1 kg Wheat(grounded to the size of large sugar crystals and soaked overnight)
1 Cup Of All Kinds Of Pulses
1 Cup Rice
2 kg Beef (boneless)
2 tbsp Ginger+Garlic Paste
Kg Tomatoes
Red Chillies To Taste
Salt To Taste
1 tsp Tumeric Powder
Mint leaves, corriander, green chillies and lemon for garnishing.

PROCEDURE:

First cook beef with ginger and garlic paste, tomatoes, red chilli, tumeric powder and salt till beef is tender. Put the wheat in a big bowl with a good amount water till tender. In another bowl ,boil all the pulses and rice till tender. Then grind the pulses properly.
Continuously mix the wheat on medium flame. When it gets a little thick,add the pulse mixture and mix properly. Now add in the beef mixture.
Mix very well for 10 minutes. Put fried onions alongwith the hot ghee used to fry the onions in. This is the "baghar" and it gives taste to finished haleem. Cook on low flame.

SERVE WITH NANS!