Onions – 1 cup (peeled)
Garlic cloves – 5
Chanay ki daal – 2 tbsp
Red Chilies – 5
Salt – to taste
Mustard seeds – 1 tbsp
Curry leaves – 1 tbsp
Tamarind pulp – 2 tbsp
Heat oil in a pan and fry chilies, daal, garlic and the onions, till golden brown.
Grind tamarind pulp in a grinder along with salt.
Pour in the pulp in the pan.
Slightly fry mustard seeds and curry leaves in oil and pour on top.
Serve with snacks.
A healthy and nutritious pot pie stuffed with numerous vegetables.
Dal gets a unique twist with the inclusion of eggs!
DawnNews headlines, news stories, updates and latest news from Pakistan.
Here are a a few recipes that are perfect to
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• Recipe Name: Qeema Omelet Recipe • Dated: 22 November
Zakir’s Kitchen The cooking show with the tips and tricks
Serving Details Servings: 24 (suitable for a two-tier wedding cake)
Serving Details Servings: 12-16 slices Portion Size: 1 slice per
Serving Details Servings: 8-10 slices Portion Size: 1 slice per
Serving Details Servings: 10-12 slices Portion Size: 1 slice per
Serving Details Servings: 12-15 slices Portion Size: 1 slice per
Serving Details Servings: 10-12 slices Portion Size: 1 slice per
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Ingredients: 4 Tablespoons almond 1 Tablespoon flour 1 Tablespoon olive
Ingredients: 1/4 cup lemon juice 1/4 cup water 1/4 lb
Ingredients: Garlic cloves – 4 Red chilies – 20 Grated
Ingredients: Fresh coconut (grated) – 1 Fresh green chilies –
Ingredients: Garlic (finely chopped) – 6 cloves Spring onions (chopped)
Chicken Parmesan Recipe is a very famous dish, We can
Serving Details Serves: 4 Preparation Time: 15 minutes Cooking Time:
Ingredients Chicken 1 kg Onion 1 Tomatoes 2 Yogurt 125
Ingredients: 3 cups cooked, diced chicken 1 (8 ounces) bag
Ingredients: 4 Tablespoons almond 1 Tablespoon flour 1 Tablespoon olive
Ingredients: 1.5 lb shin of beef, cubed 2 onions, chopped
Ingredients: 5 cups flour 1 1/2 cups cocoa powder 2
Ingredients: Beef 450 gm Oil 2-3 tbsp Beef stock 1-1/4
Divide the bread between 2 plates or boards. Mix the crème fraîche, dill and horseradish sauce in a bowl. Stir in the apple, tomatoes and celery, then spoon on top of the bread. Flake the mackerel into chunky pieces (discard the skin) and arrange on top. Cut the beetroot into small chunks and place on top of the mackerel. Top with more dill and serve with lemon wedges for squeezing over.
Heat the oil and butter in a large, lidded casserole on the hob, then add the onions and a pinch of salt. Cook for 15-20 mins until soft and golden. Add the paste and peppers, then cook for 5 mins more to cook out the rawness of the spices. Add the chicken and stir well to coat in the paste. Cook for 2 mins, then tip in the tomatoes, purée and 200ml water. Cover with a lid and gently simmer for 15 mins, stirring occasionally, until the chicken is cooked through. Remove the lid, stir through the mango chutney, cream and yogurt, then gently warm through. Season, then set aside whatever you want to freeze (see tips, below). Scatter the rest with coriander leaves and serve with basmati rice and naan bread.
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