Afghani Baingan

Ingredients
500 Grams               Aubergine / Eggplant / Brinjal / Baingan
200 Grams               Curd / Yogurt
10                           Garlic cloves
3                             Green Chillies
1                             Big onion, ground to paste
1⁄2 Teaspoon          Turmeric powder
Salt to taste
Oil for frying

Method

    1    Whisk the yogurt with salt, garlic and green chillies. Refrigerate for at least 4 hours.
    2    Slice eggplants into thin slices (about 1/6 inch thick) and leave in salt water for 5 minutes.
    3    Drain. And deep fry.
    4    Saute onion paste with a pinch of turmeric.
    5    Add the fried egg plants and smush them together.
    6    Just before serving, heat the egg plant mixture. And once transfered to the serving bowl, pour over the cold yogurt mixture.
    7    Serve with chappathis. Or any of the breads (nan, roti, phulka).

Keema walay Nan

Ingredients- 6cups Maida (white flour)
- 6tsp Milk powder
- 1cup Evaporated milk
- 6-7tsp Sugar
- 200gm. Oil (You can also use margarine)
- 2tsp Baking powder
- 3tsp Yeast
- 1 Egg
Mince stuffing:
- 1 kg. mince meat
- 1 tbsp. ginger paste
- 2 tsp. red chili powder
- 1 tsp. salt
- 1 1\2 tsp. garam masala powder
- 2 tbsp. anardanna, ground
- 1 tsp. coriander seeds, ground
- 2 medium onions, peeled and finely chopped
- 4-6 green chili
- 1\2 cup coriander leaves, chopped

Method
1. Mix all the ingredients and knead well until the dough is very smooth about 5-10 minutes.
2. With oily hands put the dough in a bowl. Cover with a damp cloth or polythene bag and leave in a warm place to rise for about 3 hours or until the dough has doubled in size.
3. Mean while prepared the stuffing. Put the mince and all the ingredients for the stuffing in a bowl and knead the mixture really well for a few minutes with you hands.
4. Knead the dough for another minute or two then divide the dough into 8-10 equal parts. Shape each potion into a smooth ball.
5. Lightly grease several baking sheets.
6. On a floured surface, roll out the ball to about 3 inches in diameter and place it on the palm of you hand. Place good amount of mince mixture in the centre and carefully fold up the edges to completely cove the filling. Press the edges taught together to seal. Dip the stuff ball in dry flour and roll out into a round about 6 – 7 inches in diameter.
7. Bush the nan with a little cold milk and place in a hot oven at 200C (400F) for 10- 15 minutes until the top is golden in color.
8. Remove the nan from the baking sheet and serve at once.
9. serve with yogurt and mint chutney
10. Roll out into flat round shape and make sure it is as thick as a pizza’s crust.
11. Bake in oven at 350′ and take it out when it is light brownish color.

Kolcha

Ingredients
2 cups plain white flour
2 cups caster sugar
200 grams butter
1/3 cup ground pistachio

Method
Heat oven to 150c degrees. Grind your sugar in an electric grinder so that it is as fine as icing sugar.
Place sifted flour and sugar in a food processor. Add room temperature butter. Blend together until you get a crumbling dough.
Remove the dough from the food processor into a big bowl. Kneed the dough for a few minutes. You are now ready to roll out little cookies.
Line an oven tray with baking paper and spray with olive oil spray. Set aside.
Take approx. 1 TBSP of mixture and press with the palms of your hands into a ball. Hold the ball in one palm and flatten by pressing with the other palm of your hand. You should have a disk shaped cookie in your hand.
Feel free to experiment but be gentle as the dough crumbles easily.
One you have the disk shaped cookie, take your thumb and slowly press it into the middle of your cookie. Place cookie onto the baking tray.
Sprinkle ground pistachio on top where you made your thumb marking.
Bake for 10 mins. Watch the cookies closely to avoid them browning on top. When you take them out of the oven, they will be very fragile. Leave them to cool before you taste your first one!

Bolani vegetable Roti

Ingredients
Aard (Flour)      3 cups
Khameer Tursh (Yeast)     1 tablespoon
Namak (Salt)     1 tablespoon
Aabb (Water)     2.5 cups

Method
In a mixing bowl add the 1 cup of water (warm water) add the salt and yeast to it. Mix it very well. Then slowly keep adding the flour and mixing in at the same time. As you are mixing this keep adding water to it once it is all mixed keep kneading the dough until it is all soft and firm. Remember the dough for bulani should be much more firm and easy to handle. After you are done cover it, and let it set for at least an hour.

Note: remember to use lukewarm water; if your water is very warm it will kill yeast.

Stuffings
Kachaaloo (Potatoes)     1 lb
Piaaz (Onions)      2 large
Roomi (Tomatoes)     3 large
Gashneez (Coriander)     one bunch
Salt      1 tablespoon
Pepper      to taste

Boil the potatoes until they are firm inside. Peel them and mash them using your hands or a mixer. In a frying pan add some oil and fry your onion until it is golden brown. Add it to your mashed potatoes. Chop tomatoes and coriander and add it to the mixture. Add the salt and pepper to it and mix it all very well.

Make little round balls (zughala’s) wa hamwaar mekonin. Then you fill each one with a spoon full of our potatoes mix and close all around it. In a frying pan add some oil and fry (not deep fry) your bulanies at each side. This will take a little of your precious time but it will all be worth it once you are done and ready to eat.

Enjoy bulani with some yogurt or just Tea

Mantu

Ingredients
3 tbsp vegetable oil or clarified butter (ghee)
500 g lean minced lamb
4 onions, finely chopped
2 tsp finely chopped garlic
½ tsp ground coriander
1 tsp ground cumin
¼ tsp chilli powder
½ tsp salt
40 Shanghai (square white) wonton wrappers
natural yoghurt
chopped flat-leaf parsley

Method
Heat the oil or ghee in a wok or frying pan and add the lamb.
Fry over low heat until lightly browned, stirring to separate the meat.
Add the onion and stir-fry until it is translucent.
Add the garlic, spices and salt and stir-fry for another 3 minutes or until fragrant.
Transfer to a bowl to cool.
Place a heaped teaspoon of lamb filling in the middle of a wonton wrapper.
Brush the edges with a little water and draw two opposite corners together to meet in the middle.
Draw in the other two corners and seal the edges.
You should have a square pouch.
Repeat with the remaining wrappers and filling.
Place the mantu in a steamer, making sure they don’t touch, and steam for 10 minutes.
Top each mantu with a spoonful of yoghurt and a sprinkling of parsley.

Noni

Ingredients
    350ml warm water
    1 (7g) sachet yeast
    1 tablespoon caster sugar
    500g plain flour
    1 1/4 teaspoons salt, or to taste
    60ml corn oil
    1 egg
    1 tablespoon water
    1 tablespoon caraway seed (optional)




Method
In a small bowl, stir together 125ml of the warm water and sugar.
Sprinkle the yeast over the top, and let stand for about 10 minutes, until foamy.
Place flour in a large bowl, and stir in salt.
Make a well in the centre, and pour in the corn oil and yeast mixture.
Add the remaining water in small amounts until you have a soft moist dough that can be handled.
Turn out onto a floured surface, and knead for at least 5 minutes. Return to the bowl, cover with a towel, and let rise until doubled in size, about 1 1/2 hours.
Preheat the oven to 180 C / Gas mark 4. Deflate the risen dough, and divide into 8 pieces. Roll each piece into a ball.
On a lightly floured surface, roll each ball with a rolling pin so it is oval shaped, about 15cm long, and 1cm thick.
Use a fork or dull knife to draw three lines on the top of each loaf. Place the loaves on a baking tray.
Mix together the egg and remaining tablespoon of water; brush the tops of the loaves with the mixture. Sprinkle caraway seeds over the tops, if using.
Bake for 20 to 25 minutes in the preheated oven, until the loaves are shiny and golden brown.

Singara Bangali Samosa

 Ingredients:
All purpose flour – 1 cup
Oil – 4 teaspoons + oil for deep fry
Water (warm)– to make dough
Salt – to taste
Potato – 1 medium (peel and cut in small cubes)
Cauliflower – 2 florets (cut into small pieces)
Green peas – 1 tablespoon
Peanut – 1 tablespoon
Turmeric powder – a pinch
Sugar – 1/2teaspoon
Cumin powder – 1/4 teaspoon
Coriander powder – 1/4 teaspoon
Garam masala – 1/8 teaspoon
Panch phoron – 1/8 teaspoon
Bay leaf – 1
Dried red chili – 1
Asafetida (hing) – a pinch

Method:
Heat 3 teaspoons of oil in a pan.
Add bay leaf, dried red chili, asafetida and panch phoron.
When panch phoron starts to splatter add potato and cauliflower. Stir for few minutes.
Then add salt, turmeric powder, sugar, cumin powder and coriander powder. Mix well.
Now add peanuts and green peas and cook covering it until potatoes are tender. If required add very little water. The curry should be dry but not like fry.
Now add garam masala powder and turn off the heat. Let the curry be cool.
Mix flour and salt into a bowl.
Add 1 teaspoon oil and enough warm water to make firm dough. Knead the dough on a floured surface until smooth and roll into a ball.
Divide the pastry into equal lime-sized balls (around 8 balls) and roll out into a thin oval shape.
Divide this into two equal pieces with a knife.
Brush each edge with a little water and form a cone shape around your fingers, sealing the dampened edge.
Fill the cases with the cool potato-cauliflower curry and press the two dampened edges together to seal the top of the cone.
Deep fry the singaras in hot oil (medium heat) until crisp and brown.
Take out and drain on a paper towel.
Serve hot with your favorite chutney or tomato ketchup.

Breakfast omelet

Ingredients:
    4 eggs
    1 green onion,chopped
    2 green chilies,chopped
    1 tomato,chopped
    1 tsp ginger,chopped
    2 tsp coriander leaves, chopped
    1/2 tsp red chili powder
    ground black pepper(a pinch)
    3 tbsp oil
 

Method:
    Finely chopped  green onion, tomato, green chilies,coriander leaves and set aside.
    In a medium bowl,add eggs salt and red chili powder.
    Whisk it well.
    Then add all chopped ingredients in it and mix well.
    Heat oil in a frying pan over a medium heat.
    Pour egg mixture in pan, reduce heat and cook for 3-4 minutes or until omelet is just firm.
 Omelet is ready to serve.

French Fries

Ingredients:
    500 gm potatoes
    1/2 cup cornflour
    1 tsp red chili
    1/2 tsp citric acid (tatery)
    1/2 tsp black pepper
    1 tsp salt
    Oil for Deep Frying
Method:
    Wash potatoes then peel.
    Cut potatoes in shape of fries and soak salted water for 30 minutes.
    Remove from the water and drain.
    In a shallow dish, combine togther cornflour,  citric acid, red chili and  black pepper.
    Place potatoes in it and coat them evenly.
    Heat oil in a deep pan.
    Fry for 15 minutes or until golden and crispy.
    French Fries are ready to serve.
    Enjoy with tomato ketchup.

Pizza without oven

Ingredients Of Pizza:
For Dough
    2 1/2 cup flour
    2 tsp yeast
    2 pinch sugar
    1/2 tsp salt
    1-2 tbsp olive or cooking oil
For Pizza Paste
    1-2 tbsp oil
    1 clove garlic, chopped
    1 onion, sliced
    500 gm tomatoes, chopped
    2 pinch oregano
    2 pinch sugar
    Salt to taste
For Pizza Topping
    150 gm boneless chicken
    Salt to taste
    2 tbsp chili sauce
    2 spring onions with leaves, chopped
    2 tomatoes without seeds, chopped
    1 capsicum, chopped
    8-10 olives
    5 mushrooms, chopped
    1/2 tsp red chili flakes
    1 cup mozzarella cheese, grated
    1/2 cup cheddar cheese, grated

Method:
    For dough, just mix all the ingredients and knead them with water. Put it in room temperature covered for 3-4 hours till it becomes double in its size.
    For sauce, sauté onion and garlic in oil, add spices and tomatoes. Cook it for 2-3 minutes and then blend it in blender. You can also store this sauce in refrigerator. I also added the red chili flakes in sauce.
    Fry the chicken in oil than add little water and cook till the chicken is done. Add chili sauce and salt in it. Remove from heat and add all vegetables in it. Add red chili flakes and 1/2 tsp oregano in it and mix it well.
    Now make a round pizza base from dough with the help of rolling pin. Preheat the pan on stove. Put the pizza base in pan and cover it, cook it on low flame for 2-3 minutes.
    Now take out the base from pan and apply the pizza sauce on other side, which is already cooked.
    Put chicken and vegetable mixture on it and then sprinkle both cheese on it.
    Put it in pan again and cook it covered for 15 minutes or till the pizza leaves the pan.

Chicken Pizza

Pizza dough:
Instant Yeast – 1 tsp
Flour – 3 cup
Salt – ¾ tsp
Sugar – 1 tsp
Method:
First of all put yeast in 4 tbsp warm water and make frothy, then mix all dry ingredients and then mix yeast and make a dough with warm water, put aside until it has doubled in size.

Pizza Sauce:
Onion – 1 medium
Garlic – 1 clove
Oil – 3 tsp
Tomatoes – 5
Red crushed chilli – ½ tsp
Salt – as taste
Tomato ketchup – 2 tbsp
Oregano – ¼ tsp
Method:
Take a pan, put oil and heat it up and put thinly chopped onion and garlic and fry until soft, then put chopped tomatoes, red crushed chilli, salt , tomato ketchup and oregano and mix well and let it cook till tomato mix well and become in tomato sauce form, if you need water, put a bit of water and cook until done, when done apply on pizza base.

Pizza topping:
Chicken – 300g
Oil – 2 tbsp
Garlic – 1 clove
Lemon juice – 2 tbsp
Salt – as taste
Mushrooms – as you like
Red chilli powder – 2 tsp
Mozzarella cheese – as you need
Oregano – ¼ tsp
Pizza sauce – as you need
Onion – 1
Capsicum – 1
Red crushed chilli – ½ tsp
Method:
Take a pan, put oil and heat it up, then put chicken and garlic and fry till chicken becomes in white colour, then put lemon juice and salt and mix well, when water is dry, put mushrooms and fry for 1 min and take it off the cooker, let it cool, then put cheese, red chilli powder and oregano and mix well.
On a floured surface, roll out dough and place on a greased sheet pan. Shape to fill the sheet pan, spread pizza sauce evenly over pizza dough. Sprinkle mozzarella, chicken, onions, capsicum, cheese, and red crushed chilli on top. Bake for 12 minutes or until cheese bubbles in preheated oven 240C, 490F, and Gas mark 9.

Indian Chicken Pakora

Ingredients:
·Chicken                                        - 250 g
·Ground cumin                                - 1 tsp
·Green chilly                                   - 1 or 2
·Grated ginger garlic                       - 1 tbsp
·Lemon juice                                   - 1 tbsp
·Chick pea flour                              - 1 small cup
·Rice flour                                      - 1 tsp
·Coriander pwd                               - 1 tsp
·Red chilly pwd                               - 1 tsp
·Oil to fry
·Salt to taste

Method:
Take green chillies, cumin, ginger garlic, garam masala, lemon juice, salt and blend to fine paste in blender.
Wash and marinate the chicken pieces with the paste.
Keep in fridge for 30 mins.
Prepare a thick batter, by adding chickpea flour, rice flour, coriander pwd, chilli pwd, salt and water
Heat oil in a deep fry pan.
Dip chicken pieces, in the pakora batter, drop gently in the hot oil.
Turn the heat to medium and deep fry to medium brown.
Place it on a kitchen paper, so that it absorb the surplus oil.
Serve with mint chutney or tomato sauce.

Spinach (Palak) Pakora

Ingredients:
    1 bunch chopped spinach
    Few curry leaves
    1 tsp red chilli powder
    2 Green chillies
    1 cup Besan
    Salt as required
    Oil for frying
Method:
    Chop spinach and curry leaves.
    Add salt, chillies, red chilli powder, spinach and curry leaves to besan.
    Add water to make a thick paste.
    Heat oil in a deep frying pan.
    Take 1 tbsp of the mix and deep fry until golden brown.
    Spinach Pakora is ready to serve.
    Serve hot with ketchup or any chutney.

Pakistani Pakora

Ingredients:
1/2 pound Chickpea flour (Gram Flour "Besan" in local markets)
1 teaspoon salt
1 teaspoon red chili powder
1 teaspoon coriander seed powder
1/4 teaspoon baking soda
1/2 teaspoon black pepper
1 medium egg, beaten
1 medium onion chopped fine
1 large potato1/4" cubes
oil for deep frying
water, enough to make paste
Optional Ingredients 
Spinach, eggplant, cabbage, fresh chilies

 
Method:
Mix all dry ingredients in a bowl and add enough water to make a paste. Mix well.
Take spoonful at a time from the bowl of paste and deep fry it in hot oil till golden brown.
Serve with dipping sauces

Orange Juice

Ingredients:
1 orange
1 liter orange juice
1 liter soda water
2 Tbs honey

Method:
Take the orange and scrape off as much of the zest from it as you can.
Put the zest in a 2 liter bottle.
Next add the orange juice and soda water to the bottle.
Lastly stir in the honey.
Refrigerate for at least 1 hour.
After once hour is up you may serve.
Enjoy your healthy homemade orange soda.

pomegranate-anar juice

Ingredients:
1 kg red pomegranate (anar)
1 kg sugar
1/2 kg water
ice as required
rock salt (kala namak) as required
1/4 tsp potassium meta bi sulphate

Method:
Peel pomegranate (anar).
Boil sugar and water.
Boil it to one sugar syrup strand.
Take out juice of pomegranate.
Let syrup cool, and then add juice and potassium meta bi sulphate.
Fill it in a bottle.
Serve it in a glass with water, black salt, crushed ice.

Grape juice

Ingredients:
1 pound seedless grapes,
1/2 cup water
Sugar to taste

Method:
Fill the jar of your blender 3/4 of the way with grapes and add a splash of water and sugar.
Blend on high at least 1 minute.
Strain through a fine-mesh sieve over a large bowl, pressing down on the solids in the strainer with a large spoon to extract every last bit of juice.
Serve chilled.

Apple juice

Ingredients:
2 Apples,
4 Carrot,
1 Red Bell Pepper,
1 Jicama Spears

Method:
 Chop all the fruits and vegetables into small pieces
Blend apples and carrots together until it smoothens
Now juice the red bell pepper and jicama spears
Mix both the juice
Drink and enjoy..

Namkeen lassi

Ingredients:
    1/3 cup fresh curd
    2/3 cup water
    1/4 tsp roasted/crushed cumin seeds
    1/4 tsp dry mint leaves
    1 pinch black pepper
    salt to taste

Method:
    Blend the above ingredients with a hand held blender
    add some crushed ice to it and serve!

Thandai

Ingredients:
1 – ½ ltr water
1 cup milk
2 cups sugar
1 tbsp almonds
1 tbsp watermelon seeds skinned
½ tbsp poppy seeds (khus khus / posto)
½ tbsp aniseed (saunf / mouri)
1/2 tsp cardamom powder (or seeds of 2 black cardamoms, crushed)
1/2 tsp rosewater
1 tsp whole peppercorns, crushed
1/4 cup dried / fresh rose petals

Method:
1. Take a pan and soak sugar in ½ ltr of water. Stir till all the sugar is dissolved in water. Strain to obtain the sugar syrup and keep aside.
2. Wash and clean all the dry ingredients. Soak in 2 cups of water. Keep aside.
3. Allow all the soaked items to stand for about 2 hours.
4. Take a blender / mix and grind all soaked ingredients to a very fine paste. Add 1 cup water to the paste.
5. Strain the paste through a strainer / muslin cloth and collect the extracted liquid in a bowl.
6. Add remaining water to the extract, press and try to extract more liquid.
7. Repeat the process for 2-3 times till the residue (on the strainer / inside the muslin cloth) becomes dry and it is impossible to collect more liquid.
8. Add milk, sugar syrup and rosewater to the extracted liquid.
9. Add cardamom powder / crushed cardamom and mix well.
10. Crush the buds and leaves of Cannabis and mix in the thandai.
11. Refrigerate for 1-2 hours. Serve chilled with ice cubes in tall glasses.