Bam Front Fried Fish

Fish___ half kg
Gralic___ 1 bundle
Vinegar___ 125 grams
Bread crumb___ as required
Ginger___ 25 grams
Salt, Pepper___ as required
Eggs___ 2 nos
Ghee___ as required

Cut the fish into equal pieces and then dip them into vinegar for half an hour.
Then sprinkle salt, ginger and crushed pepper over them and after 20 minutes
dip them into egg\'s yolk and white and fry after applying bread crumb on them.
Serve hot. Serve green chili, ginger, green coriander and lemon it will double the taste

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Gram Flour Rowhi Fish

Fish___ 1 kg
Gralic___ 4 cloves
Seasonings___ 1 tola
Gram flour/bason___ 125 grams
Ginger___ some
Lemon___ 1 no

Salt. pepper, ghee/oil___ as required Wash the fish with salting water and rub lemon juice over it and fry it after dipping it into
gram flour\'s paste in which garlic, ginger, seasonings, salt and pepper are mixed.
On redden
take it out.
Then serve it hot on lay with tomato sauce or chutney.

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Roasted Minced Meat, Read Its Recipe In All Languages

Minced meat(chopped into thick pieces)___ half kg
Ghee___ 150 grams
Coriander___ as required
ONion___ 2 bundles
Green coriander___ half bundle
Salt___ to taste
Red pepper__ as required
Seasoning__ as required
Gralic___ few no
Ginger__ 1 small bundle

First of all prepare the spices after grinding it.
Cut the fine tussels of onion.
Now add crushed salt, crushed pepper in a very small amount into minced meat and then add the half of the quantity of
onion into ghee in a boiler and place on the stove and fry the onion and red it.
Now keep this onion separate from the boiler.
Add spices into the boiler and fry without adding water, when spice starts
sticking to the boiler provide few drops of water so that it will not burn.
Remember that if spice burns during frying then the curry will become bitter.
Fry the spice like this for further 10 minutes
when it starts leaving water and redness of pepper appears then add some more water.
But its quantity should not be high.
Roasted minced meat mostly tenderized by frying. second when the water dry check by drawing out some through spoon.
But if it is not tender than provide third water but its qautnity should be low also, the second process of frying minced meat
should be last for 15 minutes and whenerver water becomes low provide some water.
Afater some time minced meat will leave ghee.
Tsate its salt and pepper aftr taking it out form the stove if it is fine than it means curry is ready

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Minced Meat Filled Brinjals, In All Languages

Rounded brinjals___ as required
Salt___ to taste
Ghee and sour youghurt___ as required
Crushed red pepper___ as required
Ajwaien___ as required

Cut the brinjals into large rounded pieces, apply crushed salt on these pieces and leave them
in this condition for one hour after then that clean the salt with any clean cloth piece.
And fry them into ghee and redden them.
Meanwhile keep on boiling the minced meat on another stove.
Add salt and pepper according to requirement in it.
When the minced meat is tender then draw it from the stove and after cooling it fill it between the
two pieces of brinjals and tie them with a thread.
Now fry them into ghee at a very low flame.
When it is redden then draw from the stove
and cool it, blend the yoghurt well and add crushed red pepper, salt and ajwaien in it and dip the pices of brinjals in it, now eat it with bread or
oily bread.

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Chicken Nuggets, Is A nice Recipe

Chicken peices___ half kg(cut into cubes)
Bread crumb___ 250 grams
Plain flour___ half cup
white pepper(crushed)___ 1 table spoon
Corn flour___ 2 table spoon
Oil___ as required
Chicken cube mixed plain flour___ 1 table spoon
Eggs___ 2 nos
Salt___ as equired

Add all the above mentioned ingredients into the chicken except bread crumb.
Mix well and leave for half an hour. Heat the oil into a deep frying pan, when
the oil is heated spread the bread crumb on the chicken and deep fry it, keep on stirring
When it becomes golden spread it on the newspaper and sprinkle a pinch of bason or gram flour on it.

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Special Chicken Qurma

Chicken___ 1 kg
Yoghurt___ 250 grams
Garlic___ half tea spoon
Ginger___ 50 grams
Coriander___ 3 tea spoon
Ghee___ 250 grams
Salt___ as required
Cloves___ 8 nos
Red pepper___ 2 tea spoon
ONion___ 2 bundle
Large cardamon___ 6 nos

SPICE NO. 2:
Ginger___ 2 inch piece
Rose water___ few drops
Small cradamon___ 10 to 12
Clove\'s head___ 10 to 12
Peeled large cardamon___ 2 or 3

First of all brown the onion into ghee and grind it.
Then add all the spices and chicken in it and heat them well and beat 250 grams of curd and mix in it.
Dry its water and heat it and add browned onion in it.
Now add spice no. 2 in it.
If chicken is tender and leaves spices then leave it to heat and add few drops of fragrant water or rose water in the end.
It is raedy now.

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Chicken Tomato

Chicken___ 1 no
Ghee___125 grams
Ginger, garlic crushed___ 2 small spoon
Tomato____ half kg
Onion___ 250 grams
Red pepper___ 1 small spoon
Salt___ to taste

First of all clean the chicken and wash its pieces then apply garlic, ginger and salt on it and leave it.
Red the onion into a vessel after heating the oil.
Then fry chicken in it.
Add turmeric and pepper in it.
Wash the tomatos well and cut into pieces and add into chicken so that tomatoes will tender.

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Chicken Chiliz With Vegetable, Chinese Recipe

Boneless chicken___ half Kg (small pieces)
Kashmiri pepper___ 4 nos(remove the seed from the center and cut into julians)
Garlic cloves___ 6 nos (julians)
Soya sauce___ 2 table spoon
Salt___ according to requirement
Corn flour___ 1 table spoon
White pepper crushed___ 1 tea spoon
Chicken cube mixed plain flour___ 1 table spoon
Onion___ 2 cubes
Carrot___ 2 nos (rounded slices)
Sesame oil___ few drops
Oil___ 4 table spoon
White vinegar___2 table spoon
Sugar___ 1 tea spoon

First of all spread the piece of chicken at one place and with any heavy knife mash it lightly. Then add garlic cloves, one spoon of Soya sauce, one spoon of vinegar, half spoon white pepper, sugar, salt, half plain flour and leave it for half an hour. At the time of serving add 2 spoon of oil into deep pan and heat it, then add marinated chicken and high the flame and cook the chicken the chicken with stirring then dissolve corn flour into one cup of water and keep the stirring when the sauce becomes viscous turn off the flame. Add all vegetables into a bowl with Soya sauce, vinegar, plain flour and white pepper and mix it. Add them into a large frying pan and serve hot.

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Chicken Manchurian Is A Chinese And Pakistani Recipe, Read It In All Languages

Chicken boneless___ half kg cut into cubes
Ginger, garlic paste___ 1 table spoon
Onion___ 1 bundle(unripe crushed)
Sugar___ 1 table spoon
Pine apple cubes___ 1 table spoon
Soya sauce___ 1 table spoon
Tomato sauce___ half cup
White vinegar___ 2 table spoon
Chicken cubes mixed plain flour___ 1 table spoon
White pepper crushed___ 1 tea spoon
Oil___ 2 table spoon
Salt___ to taste

First of all add vinegar, soya sauce, salt, sugar and one table spoon corn flour in chicken and leave for half an hour.
Manchurian\'s hot plate is easily available at market but if you do not have then place any iron\'s tray at a very low flame
so that it ishot well.
Heat oil into a deep frying pan at a very low flame.
Add garlic and ginger and fry lightly and add onion, when it becomes light pink
then add tomato sauce, white pepper, pineapple cubes and corn flour and add plain flour with it and stirr quickly. When the sauce becomes viscous
then chicken manchurian is ready now pour this chicken manchurian on the heated tray or plate and serve it quickly.

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Chieken corn soup chinese dish

Pakistani salt___ according to requirement
Eggs___ 4 nos
Corn ___ one cup
Chicken soup___ 12 cups
Fine pieces of chicken___ half cup
Corn flour___ half cup
Ajino moto___ (Chinese salt)___ 2 small spoon

Separate the meat of one kg chicken from its chest and leg piece. (This substance can be used to prepare chilies) add water and salt in the bones and pieces and then place them on stove and heat at low flame for the preparation of soup and softening of meat.
If dried corns are obtained so soak them overnight.
And in the morning boil them and then mash them.
When the meat becomes soften and soup is prepared drain the soup and add the grinded pieces of corn.
Add pieces of meat from which soup was prepared.
Cook it for sometimes.
Add Chinese salt in it with Pakistani salt.
Mix the corn flour into the boiling water and stir with the spoon.
Due to stirring lumps are not formed.
After one or two boils add beaten eggs in it and stir this mixture after the formation of thread like network and when it becomes viscous take this out from the stove and eat hot.
With this soup present chili sauce and julians of green chili that are soaked in vinegar.
If you feel that bones and meat are less in the soup then add 3 or 4 chicken cubes after dissolving into water. Chicken cubes are available at cheap prices in the local markets.
With one cube two cups of soup can be easily prepared.

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Shao Chuao Fish Chinese Recipes, In All Languages

Shao Chuao Fish

Fish___ 1.5 or 2 kg
Ginger___ 2 or 3 pieces
Red pepper___ 1 tea spoon
Beet slices
Salt___ 2.5 tea spoon
Green onion___ 3 nos
Red pepper whole___ 1 no
Orange\'s peel___ half tea spoon
Ghee___ 2 table spoon

INGREDIENTS FOR SAUCE:

1.5 table spoon corn flour, prepare mixture into 6 table spoon water
Soya sauce___ 2 table spoon
Vinegar___3 table spoon
Tomato puree___ 3 table spoon
Chili sauce___ 2 table spoon
Orange\'s juice___ 3 table spoon
Sugar___ 2 table spoon

Clean the fish well and apply crushed ginger and salt inside and outside the fish. Leave for one hour
After one hour add ghee into it. Cut the onion into fine julians. Cut green chili, orange;s peel,
red chili and beet into fine julians. Add all these things into basin or gram flour and pour sauce mixture into it
place fish into deep side heat proof dish and provide steam for 20 minutes. If water is gathered into dish remove it.
Heat the 2 spoon ghee into a frying pan. When it is heated well then add vegetables and fry on a very sharp fire
for 0ne and half minute.Stirr continously untill this mixture becomes viscous. Now pour the sauce, fish and vegetables
into a frying pan and serve after few seconds. This dish is use with rice also.

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Parcha Pasandy, Read Recipe In All Languages

Pasanday___ half kg
Ginger___ 1 small bundle
Cinamon ___ 1 piece
Ghee___ 100 grams
Vinegar___ 50 ml
Onion___ 2 0r 3 bundles
Cloves___ 4 nos
Small cardamon___ 4 nos
Coriander___ as required
Red pepper, salt___ as required
First of all cut the onion\'s bundles into the shape of tussels. Likewise chop the ginger finely.
Fry some tussels of onion into ghee and draw them out and grind them then add meat pieces into ghee and keep the fire high.
When pieces of meat becomes fry well then draw them out of the boiler and keep them saparately.
Add coriander, red pepper, salt, garlic and remaining onion into water and fry this grinded mixture of spices into
ghee.
When it becomes red and it leaves ghee then add meat pieces, cloves, cinnamon and small cardamon into boiler and fry them by mixing with the spices.
When the meat is about to red then add water which is enough to tender meat.
Donot keep more soup.
Add vinegar and close the mouth of boiler for few minutes.

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Beef K Pasandy, Read Recipe In All Languages

Pasanday___ half kg
Roasted grams___ 25 grams
Ghee___ 125 grams
Salt___ to taste
Yoghurt___ 250 grams
Crushed seasoning___ 2 tola
Poppy seed___ 2 and half tola
Crushed red pepper___ as required
Green coriander___ 1 small bundle
Dried Kachri(unriped papaya)____ 1 no

Wash pasanday with water and keep separate then prepare mixture of yoghurt, seasoning, poppy seed, grams, dried kachri, salt and pepper(grind them all)
and water in this mixture and mix well this mixture.
Apply this mixture on pasanday and leave it to this condition for some time.
If refrigrator is available then keep these pasanday into it otherwise place them into any
cool place and sheltered place and cover it with any cloth. Then add ghee into a boiler and place it on a fire and fry it well then add yoghurt mixed pasanday in it and place on fire and cook them for 20 to 25 minutes.
Yoghurt\'s whey will tender the pasanday very quickly. When yoghurt\'s whey is dried it means that pasanday are ready now.
If pasanday will not tender by the yoghurt\'s whey then add some more water.
Then take the boiler out of the stove and add chopped coirander in it. Serve it hot.

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Daam K Pasandy

Pasanday___ 1 kg
Ghee___ 250 grams
Black pepper___ 10 nos
Red pepper___ 4 large spoon
Roasted grams___ 4 spoon
Ginger___ 2 inch piece
Cardamon___ 3 nos
Onion___ 2 nos
Yogurt___ 250 grams
Seasoning___ 1 tea spoon
Poppy seed___ 4 tea spoon
White cumin___ half spoon
Garlic___ 1 bundle
Green spice___ as required
Papaya___ optimum quantity
Salt___ to taste

Wash pasanday and dry after pressing into cloth.
After then that marinate them with the grinded papaya
for 1 and half hour.
Fry all the spices and spread over the pasanday and heat the ghee and these things in it.
When all the spice mix in it so cover it and cook on a very low flame.
Heat after adding some ghee in its surrounding.
Place more coals on it and keep the flame low.
When they becomes red from both side then draw them into a dish and sprinkle ginger, green chili and mint after cuting.

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Bhony Howy Psandy, Read Recipes In All Languages

Pasanday___ half kg
Gralic___ 1 bundle
Crushed seasoning___ 2 pinch
Cradamons___ 5 or 6 nos
Salt___ to taste
Ghee___100 grams
Ginger___ 1 small bundle
Yoghurt___ 125 ml
Green coriander___ 1 bundle


Fry ghee and add tussels of onion and make them red and take them out from the boiler and place into a plate.
Then fry them after adding ginger, cardamons, yoghurt and pasanday.
Yoghurt leaves watyer untill this water dry so keep on frying.
Then add crushed spices and red pepper into yoghurt.

Fry this spice with meat by providing few drops of water. When pasanday and spice leaves water then add water to tender the meat. Its quantity should be as above as two fingers above it.
If the meat is fresh and soft then pasanday will tender within 45 minutes.
Now fry them one more time.
When the meat and spice leaves water then draw the boiler out of the stove and add chopped coriander and fried onion on it and keep the
boiler\'s mouth close for few minutes.
After then that it can be opened and curry can be drawn. For apsanday pieces of meat must be cut with the knife
by this they will tender rapidly.
And they cook delicious more.

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Irani Koftay Recipe In All Languages

Minced meat dry___ half kg
Raisin___ 25 grams
Fragrant water___ 4 large spoon
Cardamon___ 5 nos
Onion___ half kg
Seasoning___1 tola
Ghee___ 250 grams
Almond___ 25 grams
Saffaron___ 2 mashay
Pistachio___ 25 grams
Gram pulse___ 50 grams
Salt, pepper___ to taste

Add minced meat and all spices with the gram pulse into the boiler with water and leave to cook so that the pulse is tender.
On the drying of water grind all the things on the slab.
Fry onion tussels into ghee. Prepare soup of the remaining ingredients serve fried minced meat balls in it.
All the efforts are useless if food is prepared tasteless and a little intellingce make it tasteful.

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Hot And Sour Soup , English Recipes, Garam Handi

Ingredients


Chicken soup___ 3 glass (keep one glass separate)
Small cubes of chicken___1 cup
Corn flour___2 table spoon
Cabbage (medium size)___1 cup Julian slices
Soya sauce___3 table spoon
Chicken cube mixed plain flour____ 1 table spoon
White vinegar___2 table spoon
Crushed Black pepper____half tea spoon
Salt__to taste
Bean sprouts___1 cup
Egg__ 1 no
Sesame oil___few drops
Carrots___2 nos
oil___ 3 table spoon
Chili sauce___1 tea spoon
Crushed white pepper___half tea spoon
(Add bean sprouts and onion leaves in the end)

Method


Add prepared chicken soup into a vessel with Soya sauce,
vinegar, plain flour, chili sauce, salt, sugar, white pepper
and all vegetables and cook it at low flame. When it
becomes boiled add cubes of chicken and further cook it
for 5 minutes. Add corn flour and stir it with wooden
spoon when it becomes viscous add egg in it and then add
bean sprouts and onion leaves into the soup, now serve it hot.

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Vegetable Soup, Only In English, Garam Handi

INGRIDIENTS:

Cabbage ___ half pound
Water ___ 1 and half point
Spinach ___ 1 and half pound
Coriander leaves ___ half bundle
Salad ___ 1 bundle
Salt ___ as required
Green onion ___ 2 nos
Soya sauce ___ 1 tea spoon
Chick soup _

METHOD:

Cut all the vegetables with their parts. Add vegetables into
water. Remove the roots of salad. Extract the lemon juice and
clean it. Cut the cabbage into julian slices. Add ginger, soup,
cabbage and coriander leaves. Add onion. boil for further 4 or
5 minutes. serve after mixing lemon juice and spices

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Palak Cream Soup, English Recipes, Garam Handi

Cream__ 2 spoons

Milk___ 250 ml

Onion ___ 1 no

Butter___ 2 tea spoon

Black pepper___ half tea spoon

Garlic___2 cloves

One piece of ginger

Fresh spinach

Plain flour__ 1 cup

Salt___1 tea spoon

Cut the spinach and cook it with salt and water. Cut the onion into fine pieces and fry with butter. When it becomes brownish add fine pieces of garlic. Mix plain flour into the milk and add other ingredients now cook the batter for 20 minutes. Serve the soup.

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