Tunisian Spiced Fish

Ingredients:

• 1/2 tsp cumin seeds
• 1/2 tsp coriander seeds
• 1/2 tsp dried hot pepper flakes
• 1/2 tsp caraway seeds
• 1/2 tsp salt
• 1 1/2 lbs cod fillets (snapper or bluefish will do)
• 3 cloves garlic, thinly sliced
• 1 medium onion, thinly sliced
• 2 tomatoes, thinly sliced
• 1 cup fish stock or bottled clam juice
• parsley for garnish

Preparation:

1. Heat a skillet over medium heat. Add seeds, flakes and salt. Roast for 2-3 minutes until fragrant. Grind spices in a spice grinder [I used a mortar and pestle and it worked ok).
2. Spread spices on fish. Let stand 10 minutes.
3. Spray a ovenproof dish large enough to fit all the fish in one layer.
4. Add 1/2 garlic, onions and tomato. Add fish. Add remaining garlic, onions and tomato.
5. Pour over fish stock/clam juice over fish.
6. Bake in a preheated 400 degree for 20-30 minutes, depending on the thickness of the fillets

Baked Fish

This is a very easy dish to make.

1 1/2 - 2 lbs. red snapper or any other firm white fish
1 box cherry tomatoes
about 1 cup pitted black olives or to taste
2 cloves garlic
1 onion, chopped
1/4 to 1/2 lb feta cheese, or to taste
Coat fish lightly with olive oil and lay in a shallow baking dish. Put in a 350F oven to bake. While fish is cooking, saute onion until translucent, add garlic, tomatoes, and olives and cook just until tomatoes collapse. Just before fish is done, top with crumbled feta and cook just until cheese softens/melts. Serve with vegetables of your choice

Hyderabadi Biryani

Ingredients

Long grain rice	1 kg
Mutton	2 kgs
Yogurt	3/4 kg
Small green chillies	8 number
Mint leaves	1 cup
Onion	2 large
Corriander leaves	1 cup
Tenderiser	1 tea spoon
Cloves	8 number
Cardamom	8 number
Black cumin seeds	2 teaspoons
Cinamon sticks	3 (1 inch long)
Ginger garlic paste	4 table spoons
Salt	To taste
Saffron	1/2 tea spoon
Milk	1 cup
Oil	1 cup
Pure Ghee (butter)	1/2 cup

Preparation:

Garam Masala powder: Grind 5 cloves, 5 cardamom, 1 tea spoon black cumin seeds & 2 pieces of cinnamon into fine powder.
Hara Masala Paste : Grind 4 green chillies, 1/2 cup corriander leaves, 1/2 cup mint leaves into a fine paste by adding very little yogurt.
Onions : Deep fry sliced onions till just about to turn light golden. Drain well. Keep open in fridge for 1/2 hour. Take out & crush well with hand.
Saffron: In 2 table spoons of milk soak saffron strings.

Marination:

Wash mutton. Drain it well. Marinate the mutton with the garam masala powder, hara masala paste, ginger garlic paste, crushed onions, whipped yogurt & tenderiser for 2 to 3 hours.

Cooking (45 mins):

Step 1:

• Wash rice & soak for 10 minutes.
• Bring 8 cups water to a boil with remaing cloves, cinnamon, cardamon, black cumin seeds, green chillies, mint leaves, corriander leaves.
• When water is boiling add drained rice & cook until 1/4 done.
• Drain all ingredients through sieve.

Step2:

• In a separate vessel warm the butter & remaing oil left after frying onions.
• Add the marinated mutton to it & let it cook for five minutes.

Step3:

• Add drained rice to cover the mutton well.
• Steam it on simmer till mutton & rice done. Keep moving the vessel on the burner so that the heat reaches the vessel evenly.
• When half done add the soaked saffron in remaining milk.
• Sprinkle this milk on the rice to form a yellow circle over it.
• Cover again & steam till done.
• Serve in a oval or round platter after mixing well the rice & mutton.
• Serve hot as a main course.

Really try this it is very delicious............

Persian Meatballs (Sabzi Koofteh)

Ingredients:

• 1 lb. ground meat (beef or lamb)
• 2 medium onion
• large handful of fresh mint
• large handful of fresh watercress
• salt
• turmeric
• 1 egg
• butter
• tomato paste
• split peas
• rice

Preparation
Cook some of the rice and split peas (1/2--3/4 cup each) in the pan (with not too much water) for 5-10 minutes.
Chop one onion with mint and watercress.
Add about 1/2 tsp. salt and 1/4--1/2 tsp. turmeric on rice, then add chopped onions and mix with meat. Add 1 egg. Mix well.
Coarsely chop the other medium onion and put in pan with a little oil and about 3 tbsp. butter. Saute, then add about 1/2 tsp. turmeric, 3 tbsp. tomato paste, salt (1/2 tsp.), and water (about 1/2 saucepan). Bring to a boil.
Make palm-sized meatballs and place in boiling mixture. Cook about 1/2 hour. Serve in bowls with broth. Yogurt and pickles on the side

Garlic Chicken (Dajjaj Beltoom)

INGREDIENTS:
6 pieces of chicken
6 gloves of minced garlic
1/4 tsp cinnamon, nutmeg, allspice, white & black pepper
1 tsp salt
3 medium potatoes, peeled and cut into 4 pieces
4 tbl lemon juice
3 tbl olive oil or corn oil
1 cup water

DIRECTIONS:
Mix garlic with salt, lemon juice, oil, water and all the spices in a medium bowl and marinate the chicken pieces in it overnight (or at least 4 hours before baking). To bake, put in an oven tray, the potato pices together with the marinated chicken in a preheated oven at 350 degrees for 40 minutes. Then broil until the chicken and potatoes are golden in color. Serve hot with rice

Arabian Kebab With Yogurt (Kebab Bil Laban)

Ingredients:

• 2 lb ground beef or lamb
• 1/2 bundle parsley or dill (finely chopped)
• 1 teaspoon ground cumin
• 3 tablespoons corn oil
• 2 medium sized onions
• 1 teaspoon ground black pepper
• 1 cup yogurt
• salt

Preparation:
Peel and finely grate the onion; add it to the meat with the parsley, half the salt and the pepper. With wet hands mix thoroughly and shape into small balls. Heat the oil in a pan, add the kebab balls and place over a low heat. Cover the pan and leave for fifteen minutes until the meat juices have reduced, leaving only oil. Mix the yogurt with the remaining salt and pepper. Arrange the kebabs on a serving dish, pour yogurt on top and serve hot.

Say Bismillah and eat

Urdu Ahadees

Beaf Roast

Hunter Beaf

Chicken Shaslick Recipe

Ingredients

1 Kg. boneless chicken
2 tsp Salt
1 tsp chili (Lal Mirch) powder
2 Green Bell peppers
3 Medium Onions
6 Small green chilies
½ Kg canned whole/diced tomatoes
½ Cup Ketchup
3 tbs. Soy Sauce
3 tbs. Oil

Instructions

Cut the chicken into cubes and
fry it in oil on low-medium heat

until the chicken is white. (15 minutes)
Dice the tomatoes if you're using whole ones. Add this to the chicken. Deseed the bell peppers and cut them into 1 inch chunks. Cut the onions into chunks and add these in as well.
Throw in the rest of the ingredients and cook this on low-medium heat for about half an hour or until the bell peppers are slightly soft.
Serve with boiled rice.
Serving: 3 to 4 persons

قععمہ بھری شملہ مرچ

اجزاء: شملہ مرچ۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔چھعدد قیمہ(گائے،بکرا،مرغی)۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔آدھا کلو پیاز۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔دو عدد(درمیانے) لہسن ادرک پیسٹ۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔دو چمچ نمک۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔حسب ذائقہ لال مرچ۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔دو چمچ ہری مرچ۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔چار عدد باریک کٹی حوئی کوکنگ آئل۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔دوچمچ ٹماٹر۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔٣سے٤عدد(درمیانے) املی کا پیسٹ۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔٤چمچ

ترکیب: ترکیب؛ پیاز چوپ کرلیں آئل گرم کریں پیاز ڈال کر لائٹ براؤن کریں قیمہ شامل کریں تھوڑی دیر بھون لییں۔ٹماٹر، ادرک،لہسن پیسٹ،نمک،مرچ،ھری مرچیں شامل کریں اچھی طرھ مکس کریں ١٠ منت کے لیے دم پر رکھیں دم کھولنے پر اگر قیمہ گل گیاھو تو ٹھیک ورنہ آپ پانی شامل کر کے گلا لیں آخر میں املی کاپیسٹ شامل کر کے آگ سے ہٹالیں شملہ مرچ کا ڈنڈی والا حصہ کاٹ کر بیج نکال لیں جبکہ ڈنڈی کٹے ہوے حصے کے ساتھ رہنی چاہے اب مرچوں میں قیمہ بھر لیں کٹے ہوے حصے اوپر رکھ کر ٹوتھ پک لگا کر بند کریں اب آپ اس کو اوون میں١٠منٹ کیلے بیک کر لیں چاہیں تو سٹیم میں پکا لیں یا پھر مائیکرو ویو اوون میں بھی پندرہ منٹ کیلئے کک کر لیں چاہیں روٹی کے ساتھ کھایں یا پھر سادہ چاولوں کے ساتھ انجوائے کری

Chicken Jalfraizi Recipe

Ingredients

1 Kg. Boneless chicken meat
4 medium sized onions-chopped
4 tomatoes-chopped
2 onions cut into thick slices
2 tomatoes cut into broad slices
1 Capsicum (Shimla Mirch) cut into slices (the yellow variety can also be used to enhance the color of the dish)
1 tsp. garlic (Lehsan) paste
1 tsp. ginger (Adrak) paste
¼ tsp. ground garam masala
¼ tsp. turmeric (Haldi) powder
½ tsp. Coriander (Dhaniya) powder
1 tsp. salt (according to taste)
3-4 tbs. oil

Instructions

Sauté the chopped onions in the oil till transparent. Add the Garlic (Lehsan), Ginger (Adrak), Turmeric (Haldi), Coriander Seeds (Dhaniya) and chopped tomatoes. Cover and simmer to allow the tomatoes to soften.
Add the chicken and cook for another 10 minutes or until the chicken is slightly tender. Add the salt.
Take a few tea spoons of oil from this chicken into a separate frying pan.
Heat and add the sliced onion, Capsicum (Shimla Mirch), sliced tomatoes, and garam masala. Sauté this for a while till the vegetables soften lightly.
To this frying pan add the cooked chicken. Mix and allow cooking for another 2-3 minutes.
Serve with rice.
Serving: 4 persons

Crisp Roast Chicken

Ingredients: • 2kg free-range chicken • 1 lemon, quartered • 1 bunch thyme • 50g butter, melted • 2 tablespoons olive oil • 675g chat potatoes • steamed carrots and peas, to serv

Method:
1. Preheat oven to 220°C. Remove excess fat from chicken cavity. Wipe chicken inside and out with paper towels (see tip). Select a roasting pan with sides 4cm high.

2. Place lemon and thyme in chicken cavity. Tie chicken legs together with un waxed string and tuck neck flap and wings underneath. Combine butter and oil in a small bowl. Brush over both sides chicken. Place, breast side down, on a greased roasting rack in pan. Roast for 35 minutes.

3. Meanwhile, place potatoes in a saucepan and cover with cold water. Bring to the boil over high heat. Cook for 10 minutes or until almost tender. Drain. Return potatoes to saucepan. Cover to keep warm. Remove chicken from oven. Turn over and baste with butter mixture. Arrange potatoes around chicken. Brush with butter mixture.

4. Roast both for a further 37 minutes or until juices run clear when chicken thigh pierced with a skewer. Cover and stand for 15 minutes to rest. Carve chicken and serve with potatoes and steamed vegetables