In Pakistani cooking different type of spices are used to enhance the taste of the meat,chicken or fish
for the convenience of my readers I am writing the different masalas recipes.these combinations are my family recipes or I had developed along with a dear friend Sara although these days many brand of masala are available but freshly grind spices has their own taste and aroma.for good result in your cooking alway try to use fresh masala
Red Chillies 1tbsp
Cloves 12 pieces
Kashmiri red chilly 4tbsp
Coriander or Dhania 4tbsp
Dried plum 15pieces
choti Elachi 10pieces
Dalchini 2 sticks
Star anise flower 5pieces
Black zeera 1tbsp
Pepper corn 1tbsp
Bay leaves 4
grind and mix them together
to sprinkle on top of rice at the time of simmer (dum)
Clove powder 1/2tsp
Nutmeg powder 1/2 tsp
Jalfil powder 1/2tsp
Avocado are rich in monounsaturated fatty acids and its improves your bold cholesterol level also control blood sugar level.its good source of fiber,mineral, B complex and vitamin C & E
There are many type of avocados but most popular is pear shaped with a pebbly skin.
What is the general rule to select a ripe avocado :-
Gently squeeze the fruit in your palm don't use your fingertips so ripe ready-to-eat fruit will yield to gentle pressure .
A secret to cut a ripe avocado is cut in lengthwise around the seed rotate the halves seep rate then remove the seed by sliding the tip of a spoon gently underneath and lifting out then scoop out the avocado with a spoon and cut with knife to required size of pieces.
If you buy a unripe avocado then just keep for 4-5 days at room temperature.
To expedite the ripening process the place in a closed paper bag with an apple or banana at room temperature until it yield to gentle pressure
Ripe fist that is ready to eat can be refrigerated for several days.
How to make cottage cheese at home and its called "Paneer".
Paneer is famous for making delicious a whole load of otherwise boring dishes. Palak Paneer, Paneer Makhani(butter), Chilli Paneer, Mutter(peas) Paneer, Paneer Butter Masala, Shahi Paneer, Paneer Jalfrezi and Saag Paneer to name a few.You can use this recipe to make all of the above dishes, plus a huge range of others. Your imagination is only restricted by itself. If you are making a curry, remember to press the cheese under weights firmly so that you can cube it without it falling also you can crumble the fresh paneer and use it in samosas, spring rolls, shammi kebabs, kofta and lots of other tasty things, including desserts.If you don’t want to use your paneer straight away, you can refrigerate it for up to a week (wrapped up well) or in the freezer for a couple of months. Homemade Paneer: How to make Paneer at Home (makes 3 cups)
Ingredients 116 fl. oz. (6 pints) full fat milk ¾ cup (220ml) lemon juice
Method: In a large, non stick saucepan heat the milk on a very low heat until boiling . Note: Heating the milk on a high flame will almost certainly burn the entire bottom of your pan. I find that rubbing the pan with a little oil before adding the milk (and using a non-stick pan) reduces the risk of burning the hell out of your beloved cookware. Stir the milk often to stop it settling at the bottom of your pan. If, by chance it does settle and burn, do not scrape the burnt gunk off. It will ruin your cheese. And your mood.
Place a clean cheesecloth in a colander and put the whole thing in an empty sink.
When your milk is boiling hard, add the lemon juice and briefly stir. Leave it for a couple of minutes until all of the curds separate from the whey (Step I love this part, it’s like seeing a beautiful yet ugly otherworldly miracle. Let this settle for five minutes or so.
Tip the contents of the pan into the cheesecloth over the colander. You could save the whey to curdle your milk next time you make paneer. It will keep in the fridge for months. I like to save it for baking too. If you’re a busy person then let it drain away.
Give the curds a good rinse under the cold tap to rise away any excess acidity.
Pick up the cheesecloth and squeeze out most of the water (Step 4). Be careful, it can be very hot.
Place a plate or bowl under your colander (to catch the whey) and lots of weight on top of the cheesecloth for at least an hour for a crumbly paneer, or longer for a firm paneer . My object of choice was a really heavy mortar. You can use whatever you like. Not the dog or your spouse, mind you. 8. Unwrap and enjoy your fresh, homemade cheese. Crumble it, cube it and create with it.
Kulfi with topping of nuts & caramel
ingredients 1liter milk
1tsp rose water
50gm koya(make a quick koya by taking nido powder milk and add a little milk
1/2 tin condense milk
1/2 cup sugar
1cup nut(almond or Ceshew)
1/4tsp Choti Ilachi powder
1/2 cup sugar Nuts Almonds or Cheshew
Boil milk and make a mixture by add sugar.Secondly make paste of cornflour with
little milk and add to the mixture. Let this mixture cook on low heat but keep
stirring with spoon from time to time then add koya, cream and condence
milk,rose water,ilachi powder and let it cool down.
by heat a pan and adding sugar put this sugar on greased plate and let to cool
down just transfer the mixture into kulf molds and on top add caremal and nuts .put
in these molds in the freezer.may take few hours to become hard and solid once
done enjoy your homemade kulfi.
This is very tasty and easy to make salad also very filling so try now .
cowboy caviar salad One can black-eyed beans
One can corn kernels
2/3 cup thinly chopped green onions
2/3cup chopped cilantro
½ lb Roma tomatoes coarsely chopped
1 firm ripe avocado
1/2cup olive (green)
Salt to taste
11/2 teaspoon Olive oil
One clove garlic crushed
½ teaspoon freshly crushed cumin
One tablespoon lemon juice
One teaspoon black pepper
In bowl mix vinegar, oil, lemon juice, crushed garlic, crushed cumin, salt, pepper then peel, pit and cut avocado into 1/2inch cubes. Add vinegar mixture and mix gently to coat. Drain and rinse beans and corn. Add beans, corn, onion, cilantro and tomatoes to avocado, mix gently so all coat well. Add salt to taste. Serve salad with chips as an appetizer.