Kebab

Postingan perdana setelah sekian lama hiatus. Kebab atau kabab adalah salah satu makanan Dari Pakistan. Kali ini mencoba membuat kabab Dari daging ayam, dan hasil nya tidak kalah enak dgn kabab yg terbuat Dari daging sapi. Resep nya saya copy dari blog lama saya.

Chicken Kabab/Kebab Recipe:

Ingredients:

500 gr minced beef/ chicken
2 onions, finely grated
4 garlic cloves, crushed
2 tsp dried chilli flakes
1 small bunch of flatleaf parsley, chopped
1 small bunch of coriander leaves, chopped
2 - 3 tblsp kabab masala
1 teaspoon freshly ground black pepper
1teaspoon ground cumin
1 teaspoon ground coriander
1 egg yolk
Cooking oil
salt 

Directions:
Put all kebab ingredients into a large bowl and mix thoroughly.
With clean, wet hands, roll mixture into balls (approx. size of a golf ball) and then shape into a sausage shape.
Mean while, hot the cooking oil in frying pan, Cook for five to ten minutes, turning occasionally, until browned all over and cooked through. serve with fresh mint salad.

Chicken Tikka Wings

Ingredients:

• 500 gr chicken wings (washed, set aside)
• 1 tblspn ginger & garlic paste
• 2 tblspn chicken tikka seasoning
• 3 tblspn lemon juice
• 1 tsp salt as taste
• 1 tblspn cooking oil/ghee

Directions:
* Combine chicken wings with all the ingredients. marinated in the fridge atleas for 2 hours.
* grill chicken wings in the oven for about 15 – 20 minutes or until the chicken cook.

Chicken Tikka Sandwiches

Ingredients:

• 2 chicken breast (washed, set aside)
• 2 tblspn chicken tikka seasoning
• 3 tblspn lemon juice
• 1 tsp salt
• cooking oil
• 4 slices white bread
• 3 tablespoons butter, softened
• 1 medium onion (thinly sliced)

Directions:

• Combine chicken breast with ingredients: chicken tikka seasoning, lemon juice & salt. marinated in the fridge atleat for 2 hours.
• bake chicken breast in to oven for about 10 to 15 minutes or untill the chicken is browned on all sides and tender, set aside.
• trim the edge of the bread, spread with butter and grill on pan until bread is crisp and golden.
• Chop the chicken breast into slices and lay on the bread
• Now add onion as per preference, on top of the chicken.
• Cover with another slice of bread.

Chicken tikka wings

This is almost ours every weekend snack. very simple and easy to make yet very tasty, and the most important thing is, everybody luvs it.


Ingredients:
500 gr chicken wings cut into two pieces (washed, set aside)
2 tblspn chicken tikka seasoning
3 tblspn lemon juice
1 tsp salt
2 eggs
bread crumbs
cooking oil

Directions:
* Combine chicken wings with all the ingredients except eggs, bread crumb and cooking oil. marinated in the fridge atleat for 2 hours.
* In a medium bowl, beat the eggs, Dip chicken wings in eggs, then coat with bread crumbs.
* deep fried until crisp and golden color, enjoy!

Homemade Paratha

Fluffy inside, crispy outside.

Simple and easy Chicken Biryani

Biryani is a traditional rice recipe in South Asia. Biryani is actually very special and popular main rice dish in India and Pakistani cuisine. Particularly in Hyderabad, India and in Karachi, Pakistan. Biryani is considered part of the Muslim Food in Indian cuisine, so Biryani is usually more popular in regions with significant Muslim population. Biryani is also served on special occasions weddings parties, Eid-ul-fitr, Eid-ul Adha and so on. There are many varieties and flavors of Biryani such as Hyderabadi biryani, Sindhi Biryani, Prawn Biryani, Vegetable biryani and many more.



Ingredients
Chicken Biryani - Simple and Easy Recipe

* 1 kg chicken (breast and chicken thighs)
* 1/2 kg potatoes (optional)
* 1 kg basmati rice
* 3 cup yogurt
* 1/2 cup green chilies paste
* 2 medium size onions
* 2 tsp red chili powder
* 1 tsp cumin seeds
* 1 tsp ginger paste
* 1 tsp garlic paste
* 1 tsp black pepper
* 6 cloves
* 4 cardamon
* 4 green cardamon
* 1 inch cinnamon stick
* 2 bay leaves
* 4 green chilies
* 1 tbsp lemon juice
* 1 tblsp of biryani masala
* coriander leaves
* Yellow food color few drops
* Salt to taste
* Oil 1 cup


Method

* Wash and soak the rice in plenty of water for 2 hours.
Heat oil in a pan and fry slice onions till golden brown. Drain and keep set aside.
Peel and cut potatoes into small pieces, wash and keep set aside.

* In the same oil , add chicken and saute for 2-3 minutes on a low flame. Add cumin seeds, bay leaves, green chilies paste, red chili powder, biryani masala, salt, yogurt, ginger paste, garlic paste, cloves, black peeper, cardamon, green cardamon, cinnamon stick, lemon juice, potatoes. Cook 'till chicken and potatoes completely done and oil start to separate.

* In a big pot bring water to boil, add some salt, green chilies and rice for boiling. Continue to cook until the rice almost done. It takes about 10 minutes on stove. Drain the rice and keep set aside.

* Now its time to arrange rice and chicken layers. You should have two layers of rice and one layer of chicken gravy.

* sprinkle with yellow food color, coriender leaves and fried onions.

* Simple and easy chicken biryani is ready to serve. Before serving mix the rice well and serve hot with raaita.

Nihari

Nihari (Urdu: نہاری) is an extremely popular national dish in Pakistan, and is also eaten among Muslims in India. The word Nihar (Urdu: نہار) means morning in Urdu and this dish was usually eaten in the early morning. Nihari is a curry made from beef shank (rarely lamb) and spices. Simply delicious!

Source from Wiki

Fried okra/bindhi/lady finger

A very simple dish and easy to cook.

Ingredients:

300 gr of Bindhi, washed, finely cut and set aside
1 big onion, sliced
10 green chillies, or according to your taste, finely cut
Salt to taste
Cooking oil


Direction:

Heat oil in the pan, add sliced onion and cook for about 1 minute. add bindhi, green chillies and salt. cook and stir until the bindhi soft. ready to serve.

Meat Ball Karahi

Ingredients:

for meatball:

500gr minced beef
1 onion, medium size,
2 tblsp yogurt
2 eggs
bread crumbs.
1 tblsp Karahi masala

other ingredients:

1 medium size onion
3 medium size Tomatoes
3-4 Whole Green Chillies
2 tsp. of Ginger Paste
2 tsp. of Garlic Paste
1/2 tsp. of Red Chilli Powder
2 tblsp of Karahi Masala
Salt (to taste)
1 tsp. of Black Pepper (freshly crushed)
2 tbsp. of Oil

Directions:
for meatball:
Mix all ingredients, Shape the mixture into small-medium sized meatballs. then fry until it cook.

Heat oil in a pan, add onion, garlic, ginger paste, then add karahi masala, black pepper, chilli powder and tomato and then add salt and meat ball. cook for another 5minutes, then add green chilli. cook for another 1min and ready to serve.

Beef Kofta

Ingredients:
900g/2lb minced beef
2 onions, finely grated
4 garlic cloves, crushed
2 tsp dried chilli flakes
1 small bunch of flatleaf parsley, chopped
1 teaspoon freshly ground black pepper
1teaspoon ground cumin
1 teaspoon ground coriander
1 egg yolk
oil for brushing
salt & beef stock


Directions:
Put all kebab ingredients into a large bowl and mix thoroughly.
With clean, wet hands, roll mixture into balls (approx. size of a golf ball) and then shape into a sausage
Slide skewers through the centre, lengthways of each kebab
Brush the kofta generously with oil and lightly oil the bars of the barbecue or griddle. Cook for five minutes, turning occasionally, until browned all over and cooked through. serve with fresh mint salad.

Finally...I'm back on the blog!

Pweh! finally im back after disappeared for many months...I should say a year. My apologies to everyone out there in Blog-land.....I have been missing in action ;). Been so busy with my new life as a new mom, been busy moving out to other place and visiting my family back home in indonesia.

Many thanks to those who have been visiting my blog but found nothing.
So now, im back and here is my first post in 2008 Tandoori chicken. Tandoori chicken is one of the most popular dishes in Pakistan. The name ‘tandoori’ simply means cooked in a ‘tandoor’ or a very hot oven, often made of clay. but nowadays you can cook in the normal oven.




Tandoori chicken

Ingredients:

2 1/4 lbs. of Chicken Legs (skinned)
1 tbsp. of Lemon Juice
1 tsp. of Yellow Food Coloring
1/2 tsp. of Red Food Coloring
1 1/2 tbsp. of Corriander (grounded) (Pisa Dhania)
1 tbsp. of Paprika
1 tbsp. of Cumin (grounded) (Pisa Zeera)
1 tsp. of Salt
1 1/4 cup of Plain Yogurt
1 tbsp. of Fresh Ginger (grated)
1 tsp. of Garlic Paste (Pisa Lasan)
1/4 cup of Ghee or Vegetable Oil



Directions:

1) Remove and discard skin from chicken legs, lengthwise. Mix lemon juice, yellow and red food coloring in a cup. Brush chicken with this mixture to coat.

2) Mix Corriander, Paprika, Cumin, and salt in a cup. And sprinkle this mixture over the chicken legs in a shallow glass bowl, turning chicken and spreading spices to evenly coat.

3) Mix yogurt, ginger, and garlic in a small bowl. Pour yogurt mixture over the chicken legs, turning pieces to coat. Marinate, covered, in a refrigerator, turning pieces occasionaly, for 4 to 6 hours. And let chicken legs stand in marinade, covered, at room temprature for 1 more hour before cooking.

4) Preheat oven to 500F. Remove chicken from bowl, shaking off as much as marinade as possible. Place chicken in single layer in a greased shallow baking pan; Brush chicken with 2 tablespoons of ghee or oil. Bake chicken for 12 minutes. Turn pieces over; brush with the remaining 2 tablespoons ghee or oil. Continue baking until chicken is cooked well and tender, (approximately) about another 15 minutes longer or until done.

minced beef with green pepper curry

Ingredients:
500 grams of Minced Lamb or Minced Ground Beef (Keema)
1 Onion (finely chopped)
1 Green Pepper (cut into thin strips)
2 Green Chillies (finely chopped)
1 tsp. of Ginger Root (freshly grated)
2 cloves of Garlic (finely chopped)
1 tin of Tomatoes
1 tsp. of Turmeric Powder
1 ½ tsp. of Ground Cumin
4 tbsp. of curry paste
500 ml of Beef Stock
2 tbsp. of Cooking Oil

Directions:
In a frying pan, heat some oil. Add onion and fry until they are well soft.

Add in minced lamb or minced beef and fry gently for at least 10 minutes or until brown.

Add in the garlic, chilli and green pepper, and fry for a further 5 minutes. Stir in the ginger, tumeric and cumin and continue frying for another 2 minutes.

Add the curry paste and fry for yet another 2 minutes. Mix in the tinned tomatoes and add the beef stock. Bring to the boil and then simmer without the lid for at least 20 minutes.


Tip: To increase the hot taste, add extra chillies.

Chicken Tikka

Ingredients:
1 kg Chicken (i used chicken wings)
1 tsp. Ginger (Adrak) (chopped & crushed)
2 cloves of Garlic (Lehsan) (crushed)
2/3 cup Plain Yogurt
1 tsp. Red Chilli Powder (Pisi Lal Mirch) (or to taste)
¼ tsp. Turmeric Powder (Pisi Haldi)
¼ tsp. Salt
¼ tsp. Curry Powder
¼ tsp. Garam Masala Powder
¼ tsp. Coriander Seeds (Saabut Dhania)
¼ tsp. Corn Starch
3 tbsp. Lemon Juice (Nimbu Arakh)
1 tbsp. Olive Oil (Zaitoon Ka Tail)



Directions:

1) Mix together all of the ingredients (accept the corn starch) into a mixture. Take ½ cup of this combine mixture and set it aside for later. Let the chicken marinate in the rest of the mixture for 3-4 hours.

2) After the chicken is done marinating, heat up the grill and grill the chicken. While they're grilling, take ½ cup of the marinade that was set aside and put it in a small saute pan. Before heating it, mix in the corn starch. Heat the sauce until it thickens and then let it bubble for a while. Set that aside until the chicken is done.

-White Chicken Kurma-

Ingredients:
2 kg. Chicken (cut in pieces)
1 kg. Onion (thinly sliced)
50 grams Green Chillies (Hari Mirch)
A bunch of Fresh Cilantro/Coriander Leaves (Hara Dhania) (chopped)
A bunch of Fresh Mint Leaves (Podina) (chopped)
100 grams Shredded Coconut
½ tsp. Red Chilli Powder (Pisi Lal Mirch)
2 tsp. Garam Masala
1 tsp. Turmeric Powder (Pisi Haldi)
2 tsp. Coriander Powder (Pisa Dhania)
Salt (to taste)
1 tsp. Ginger Paste (Pisi Adrak)
1 tsp. Garlic Paste (Pisa Lehsan)
500 grams Plain Yogurt
1 cup Water
300 grams Cooking Oil


Directions:

1) Fry the onions in oil until they are golden brown. Marinate the chicken pieces for 10 minutes in 2 tsp. of salt, turmeric powder, garam masala , coriander powder, ginger paste and garlic paste. Add the marinated chicken pieces when the onion is fried.

2) After 10 minutes add the plain yogurt and a cup of water and stir well. Cook for 5 minutes. Then add shredded coconut, red chilli powder, coriander/cilantro leaves and mint leaves. Cover and let it to cook for another 15 minutes or until done.

-Pilau Biryani-

Ingredients:
1 kilogram of Mutton
1 kilogram Basmati Rice (long grain)
1 cup Plain Yogurt
1 tbsp. Red Chilli Powder
2 tbsp. Coriander Powder
½ tbsp. Garlic Paste
½ tbsp. Ginger Paste
1 tbsp. Mixed Spices/biryani masala
Salt (to taste)
A bunch of Fresh Mint Leaves (chopped)
6 Green Chillies
Lemon Juice (of 4 lemons)
1 Bay Leaf
4 medium Onions (chopped)
4 Tomatoes
¼ tsp. Yellow Food Color (soaked in ½ cup milk)
1 ½ cup any Cooking Oil


Directions:
Heat oil in a pan, fry onions until golden brown. Remove half of the onions and place on absorbent paper. Add meat, all of the spices, and the plain yogurt to the rest of the onion. Cook until water evaporates and meat is tender.

Add tomatoes and green chillies. Cook on high heat for 5 minutes; stirring continuously. When done set aside.

In a large pot add 12 cups water with salt, 3 green chillies, whole spices, and mint leaves. When water boils, add rice, parboil and strain.

Put layers of rice and meat one by one with a last layer of rice on top. Add food color. cook on lower heat for 15 to 20 minutes.

Tags: foodcorner

-Koftay (Meatballs With Gravy)-

Ingredients:
1 ¼ pounds of Lean Ground Beef (Keema)
½ cup of Dry Lentils (Dal)
2 large Onions (thinly sliced)
1 tsp. of Red Chilli Powder (or to taste)
½ tsp. of Black Peppers (freshly ground)
½ tsp. of Cloves
1 tsp. of Ground Cumin
1 tsp. of Cardamoms Pods
1 ½ tsp. Crushed Red Pepper Flakes (or to taste)
1 tsp. of Coriander Seeds (crushed)
Salt (to taste)
1 tsp. of Ginger Paste
1 tsp. of Garlic Paste
1 cup of Plain Yogurt
2 ½ cups of Water
1 tbsp. of Cooking Oil


Directions:
In a medium bowl, mix together lean ground beef, onions, red chili powder, black pepper powder, cloves, cumin, and cardamoms. Shape the mixture into approximately six (2") meatballs.

In a heavy saucepan or pot over medium heat, cook and stir the remaining onion in the cooking oil until they are tender.

Mix in the plain yogurt, lentils, ginger paste, garlic paste, coriander seeds, water, red peppers, and salt.

Place the meatballs into the mixture. Reduce the heat to low and cook for 30 minutes, or until meatballs are evenly browned and lentils are tender

-Lamb Nihari-

Ingredients:
1 kilogram of Beef/lamb (with bones)
3 medium Onions (thinly sliced)
2 tbsp. of All-Purpose Flour (Maida)
1 small piece of Dry Ginger (Sounth)
2 Small White Cardamoms (Choti Safaid Ilaichi)
2 Bay Leaves (Tezz Pattay)
1 Cinnamon Stick (Dal Cheeni)
2 tsp. of Garam Masala Powder
2 tbsp. of Aniseeds/Fennel Seeds (Sounf) (grounded)
1 tsp. Red Chilli Powder (Pisi Lal Mirch) (or to taste)
2 pinches of Nutmeg
½ tsp. Turmeric Powder (Pisi Haldi)
Salt (to taste)
1 small piece of Black Salt (Kaala Namak)
1 tbsp. Garlic Paste (Pisa Lehsan)
1 tbsp. Ginger Paste (Pisi Adrak)
½ cup Plain Yogurt
½ cup Clarified Butter (Ghee) or Cooking Oil


Directions:
In a pot, heat the clarified butter or cooking oil. Once the oil gets hot add in the 3 sliced onions. Turn the stove down to medium. Fry the onions to golden brown. Remove from oil and put the onions on a paper towel to absorb any excess oil. Crush the onions.

Add the meat and garam masala powder (whole spices), plain yogurt , ginger paste, garlic paste, salt, red chilli powder, bay leaves, cinnamon and turmeric powder, continuously fry by stirring until the oil separates.

Add in the nutmeg, cardamoms, aniseeds and black salt. Stir, add in enough water to cover meat and cook on low heat covered for 2 to 3 hrs.

Once the meat is cooked and tender, add in the flour and cook on low heat for about another 10 minutes.

Garnish with coriander leaves, fried onions, green chillies and ginger strips.

-Karahi Chicken-

Kayaknya ini postingan ku yg pertama ditahun 2007 ini, hmm...dah agak lama juga yah aku gag posting2, kyknya aku gag posting2 di blog ini hampir 5 bulan.
inilah postingan perdanaku tahun ini, selamat menikmati ya! >_<

Ingredients:
750 grams ayam
5 daun bawang
5 Tomat (chopped)
5 cabe hijau (chopped)
2 tbsp. jahe (chopped)
4 siung bawang putih (chopped)
daun ketumbar (chopped)
garam (to taste)
1/4 tsp. cabe merah bubuk
A pinch of kunyit bubuk
1/2 cup minyak

Directions:
1) Panaskan minyak, masukkan bawang putih, jahe, garam, cabe merah bubuk dan kunyit bubuk. masak utk beberapa menit dgn api sedang.

2) tambahkan ayam dan masak hingga ayam berubah warna kecoklatan, tambahkan sedikit air kemudian masak hingga ayam matang.

3) Setelah air agak sedikit mengering tambahkan daun bawang, daun ketumbar, cabe hijau dan tomat.

4) Tutup wajan n masak selama 5menit.

Ready to serve

Tandoori Chicken Recipe

Tandoori chicken is one of the most popular dishes in Pakistan. The name ‘tandoori’ simply means cooked in a ‘tandoor’ or a very hot oven, often made of clay. but nowadays you can cook in the normal oven.
The chicken is marinated in a yogurt seasoned with garam masala - garlic, ginger, cumin, cayenne pepper, and other spices depending on the recipe.

Ingredients:

2 1/4 lbs. of Chicken Legs (skinned)
1 tbsp. of Lemon Juice
1 tsp. of Yellow Food Coloring
1/2 tsp. of Red Food Coloring
1 1/2 tbsp. of Corriander (grounded) (Pisa Dhania)
1 tbsp. of Paprika
1 tbsp. of Cumin (grounded) (Pisa Zeera)
1 tsp. of Salt
1 1/4 cup of Plain Yogurt
1 tbsp. of Fresh Ginger (grated)
1 tsp. of Garlic Paste (Pisa Lasan)
1/4 cup of Ghee or Vegetable Oil



Directions:

1) Remove and discard skin from chicken legs, lengthwise. Mix lemon juice, yellow and red food coloring in a cup. Brush chicken with this mixture to coat.

2) Mix Corriander, Paprika, Cumin, and salt in a cup. And sprinkle this mixture over the chicken legs in a shallow glass bowl, turning chicken and spreading spices to evenly coat.

3) Mix yogurt, ginger, and garlic in a small bowl. Pour yogurt mixture over the chicken legs, turning pieces to coat. Marinate, covered, in a refrigerator, turning pieces occasionaly, for 4 to 6 hours. And let chicken legs stand in marinade, covered, at room temprature for 1 more hour before cooking.

4) Preheat oven to 500F. Remove chicken from bowl, shaking off as much as marinade as possible. Place chicken in single layer in a greased shallow baking pan; Brush chicken with 2 tablespoons of ghee or oil. Bake chicken for 12 minutes. Turn pieces over; brush with the remaining 2 tablespoons ghee or oil. Continue baking until chicken is cooked well and tender, (approximately) about another 15 minutes longer or until done.

Yakhni Pulao

This delicious rice dish is often served on special occasions.
Yakhni Pulao gets its name from the Yakhni (pronounced Akhni) or meat stock in which the rice is cooked. Each family has its own secret proportions for the whole, dry spices that go into the making of the Yakhni, so flavors may have subtle variations depending on who is cooking the Pulao. Feel free to experiment with minor adjustments and come up with your own combination.

You don't need to wait for a special occasion to make this dish, because it is so easy to cook! I like to serve Yakhni Pulao with just a simply fresh coriander chutney, since my hubby fond of it. but you can go all out and add any kind of curry dish whatever you desired.

Ingredients:
For Yakhni
1 kg. boneless Meat (Lamb, beef or chicken)
3 teaspoon salt
2 bay leaves
10 black peppercorns
1 small onion (chopped)
5 cups of water

For Pulao
1 kg. Basmati rice
4 oz. chopped onion
4 oz. Ghee
5 green cardamoms
6 whole cloves
1" cinnamon stick
2 black cardamoms
6 black peppercorns
1 teaspoon black cumin seeds
2 teaspoons coriander
1 teaspoon chilli
2 teaspoons Garam masala
1 ½ teaspoons salt
1 ½ cup. plain yoghurt
3 cloves garlic
1 cube ginger
1 blade mace
1 ¼ liter stock


Directions:
1. Wash rice.
2. Clean and wash meat. Add salt, water, onion, bayleaf, peppercorns and cook for 5 mins.
3. Separate meat from stock.
4. Fry meat in half of ghee for 5 minutes. Remove meat.
5. Fry onion, ginger and garlic until golden brown.
6. Add all spices and cook for 1 min.
7. Add yoghurt and cook for 3 min until you see oil
8. Add rice and fry for a further minute.
9. Add meat and stock.
10. Bring to boil and reduce to a low heat. Cook until rice is soft.
11. Check rice and add a little water if it dries out before it is cooked.
12. Fry some onion in a little oil and mix with pulao before serving.

Fresh Coriander Chutney