Salam Alikum to All Sisters
Kiya hal hai sub ka? Meri ik request hai please jo bhi fullfil kar sakay tu zaroor karain. Mera Masala channel nei ata. Koch arsy tak Chef Zakir ka show Hum Tv sy live raha jo dhaikti rahi lakin aub wo Masala sy he live hota hai. Please jin ka Masala channel araha hai wo Chef Zakir ke recipes yaha share karain on daily basis...bohat maharbani hogi
Shukria
ALLAH hafiz.
Full Version: Chef Zakir Recipes
walaikum salam
waise humne sirf ramzan main inke progs dekhe the iske bad dekhne ka itefaq nahi hua...net se hamain kcuh recipes mili hian hum wo likh dete hian yaha ..
waise humne sirf ramzan main inke progs dekhe the iske bad dekhne ka itefaq nahi hua...net se hamain kcuh recipes mili hian hum wo likh dete hian yaha ..
Yeh Hum tv ki he recipe hia
Chef Zakir Live (Hum TV) - 10th Jan 2008
Pakistani Patties,
* Pakistani Patties *
INGREDIENTS:
Kheema - 200 gms
Oil - 2 tbsp
Onion - 1 (sliced)
Fresh coriander leaves - as req (chopped)
Salt - to taste
Red chili pwd - 1 tsp
Haldi pwd - ½ tsp
Garam Masala pwd - ½ tsp
Zeera (Cumin) pwd - ½ tsp
Egg - 1 (beaten)
METHOD:
1. Heat 2 tbsp oil in a pan, add sliced onion and sauté it till it become soft.
2. Then add kheema and stir fry it, till all the water is absorbed and kheema become dry.
3. Add fresh coriander leaves, salt, red chili pwd, haldi pwd, garam masala pwd, zeera pwd mix it well, add little water cover it with lid and cook until its done.
4. Take puff pasty and roll it out in flat roti and cut into square pieces and keep aside.
5. Beat the egg and put half the beaten egg into kheema mixture (don’t cook the beaten egg), and other half beaten egg apply on the edges and top of puff pastry.
6. Take a square piece of puff pastry, put little kheema mixture on one side and cover it from the other side seal the edge with beaten egg, fold it in triangle shape samosa.
7. Grease the oven tray with oil and put the patties on it, apply the remaining egg mixture on it.
8. Pre-heat the oven, keep the tray in it and bake the patties till done.
Tip: Bake on a greased tray at 250 degrees for 5-10 minutes or until golden brown.
Chef Zakir Live (Hum TV) - 10th Jan 2008
Pakistani Patties,
* Pakistani Patties *
INGREDIENTS:
Kheema - 200 gms
Oil - 2 tbsp
Onion - 1 (sliced)
Fresh coriander leaves - as req (chopped)
Salt - to taste
Red chili pwd - 1 tsp
Haldi pwd - ½ tsp
Garam Masala pwd - ½ tsp
Zeera (Cumin) pwd - ½ tsp
Egg - 1 (beaten)
METHOD:
1. Heat 2 tbsp oil in a pan, add sliced onion and sauté it till it become soft.
2. Then add kheema and stir fry it, till all the water is absorbed and kheema become dry.
3. Add fresh coriander leaves, salt, red chili pwd, haldi pwd, garam masala pwd, zeera pwd mix it well, add little water cover it with lid and cook until its done.
4. Take puff pasty and roll it out in flat roti and cut into square pieces and keep aside.
5. Beat the egg and put half the beaten egg into kheema mixture (don’t cook the beaten egg), and other half beaten egg apply on the edges and top of puff pastry.
6. Take a square piece of puff pastry, put little kheema mixture on one side and cover it from the other side seal the edge with beaten egg, fold it in triangle shape samosa.
7. Grease the oven tray with oil and put the patties on it, apply the remaining egg mixture on it.
8. Pre-heat the oven, keep the tray in it and bake the patties till done.
Tip: Bake on a greased tray at 250 degrees for 5-10 minutes or until golden brown.
* Fish Coconut Curry *
INGREDIENTS:
Fish (surmai) - 300 gms (cut in long pieces)
Oil as required
Garlic - 4 cloves (chopped)
Onion - 1 (chopped)
Whole dry red chilies - 6 (small)
Tomatoes - 2 (Chopped)
Curry leaves - 4 to 5 (as required)
Mustard seeds - ½ tsp
Red chilies powder - 1 tbsp
Garam masala powder - ½ tsp
Haldi powder - ½ tsp
Salt to taste
Fresh coriander leaves - ½ bunch (as required) - chopped
Coconut milk - ½ cup
METHOD:
1. Heat oil add chopped garlic, chopped onions, whole dry red chilies, chopped tomatoes, curry leaves, mustard seeds sauté and cook it till the onion and tomatoes become soft.
2. Add red chilies pwd, garam masala pwd, haldi pwd, salt, fresh coriander leaves, cook it.
4. Add fish pieces mix it and cook.
5. Lastly add the coconut milk mix it well and cook it till done.
INGREDIENTS:
Fish (surmai) - 300 gms (cut in long pieces)
Oil as required
Garlic - 4 cloves (chopped)
Onion - 1 (chopped)
Whole dry red chilies - 6 (small)
Tomatoes - 2 (Chopped)
Curry leaves - 4 to 5 (as required)
Mustard seeds - ½ tsp
Red chilies powder - 1 tbsp
Garam masala powder - ½ tsp
Haldi powder - ½ tsp
Salt to taste
Fresh coriander leaves - ½ bunch (as required) - chopped
Coconut milk - ½ cup
METHOD:
1. Heat oil add chopped garlic, chopped onions, whole dry red chilies, chopped tomatoes, curry leaves, mustard seeds sauté and cook it till the onion and tomatoes become soft.
2. Add red chilies pwd, garam masala pwd, haldi pwd, salt, fresh coriander leaves, cook it.
4. Add fish pieces mix it and cook.
5. Lastly add the coconut milk mix it well and cook it till done.
* Chicken Bhuna Masala *
INGREDIENTS:
Chicken breast - ½ kg (cut in small pieces)
Oil as required
Ginger garlic paste - 2 tbsp
Onion chop - 1 to 2 [medium] (sliced)
Tomatoes - 2 (chopped)
Red chili powder - 1 tbsp
Salt to taste
Zeera - 1 tsp (crushed)
Butter - 2 tbsp
Haldi powder - ½ tsp
Fresh cream - 1 cup
Black pepper powder - as required
Garam masala powder - 1 tsp
Coriander leaves - as required
Green chilies - 4 to 5
Ginger piece - 1" piece (cut in julienne)
METHOD:
1. Heat oil add ginger garlic paste sauté it till light brown, then add 2 sliced onions,
2 chopped tomatoes cook for 2 to 3 mins till tomatoes looses it color and hardness. Then add chicken pieces, 1 tbsp red chili pwd, salt, mix it and stir fry it.
2. Add ½ tsp crushed zeera, slow the gas flame and add 2 tbsp butter mix it well cover with lid and cook till aroma of butter comes out.
3. Now put the gas flame to high, add haldi pwd and stir fry it again.
4. Then switch Off the gas flame add fresh cream (cuz if u don’t switch off the gas flame chances are the cream with curdle) mix it well then switch On the gas flame,
add black pepper pwd, garam masala pwd and cook till done.
5. Garnish with coriander leaves, green chilies and ginger julienne.
INGREDIENTS:
Chicken breast - ½ kg (cut in small pieces)
Oil as required
Ginger garlic paste - 2 tbsp
Onion chop - 1 to 2 [medium] (sliced)
Tomatoes - 2 (chopped)
Red chili powder - 1 tbsp
Salt to taste
Zeera - 1 tsp (crushed)
Butter - 2 tbsp
Haldi powder - ½ tsp
Fresh cream - 1 cup
Black pepper powder - as required
Garam masala powder - 1 tsp
Coriander leaves - as required
Green chilies - 4 to 5
Ginger piece - 1" piece (cut in julienne)
METHOD:
1. Heat oil add ginger garlic paste sauté it till light brown, then add 2 sliced onions,
2 chopped tomatoes cook for 2 to 3 mins till tomatoes looses it color and hardness. Then add chicken pieces, 1 tbsp red chili pwd, salt, mix it and stir fry it.
2. Add ½ tsp crushed zeera, slow the gas flame and add 2 tbsp butter mix it well cover with lid and cook till aroma of butter comes out.
3. Now put the gas flame to high, add haldi pwd and stir fry it again.
4. Then switch Off the gas flame add fresh cream (cuz if u don’t switch off the gas flame chances are the cream with curdle) mix it well then switch On the gas flame,
add black pepper pwd, garam masala pwd and cook till done.
5. Garnish with coriander leaves, green chilies and ginger julienne.
* Thai Style Chicken Egg Noodles *
INGREDIENTS:
Egg noodles - ½ packet
Haldi powder - as required
Eggs - 2 (beaten)
Salt to taste
Black pepper pwd - as req
White pepper pwd - as req
Chicken - 200 gms (cut in strips)
Oil - 1 tbsp (as required)
Garlic - 4 cloves (Chopped)
Green spring onion - 1
Oyster sauce - 2 tbsp
Worcestershire sauce - 2 tbsp
METHOD:
1. Boil the noodles with little haldi pwd and drain it and keep aside.
2. Beat the eggs adding salt and black pepper pwd. Take half of egg mixture and make 1 omelet, then again with the remaining egg mixture make 1 more omelet this way make 2 omelets and keep aside.
3. Heat 1 tbsp oil add chopped garlic sauté it, add chicken strips sauté it, add spring onion mix and cook.
4. To this chicken mixture add boil noodles, salt, black pepper pwd, white pepper pwd, oyster sauce, worcestershire sauce mix it well and cook.
5. Cut the omelets into strip mix it in chicken noodles mixture.
6. Chicken Egg Noodles is ready.
INGREDIENTS:
Egg noodles - ½ packet
Haldi powder - as required
Eggs - 2 (beaten)
Salt to taste
Black pepper pwd - as req
White pepper pwd - as req
Chicken - 200 gms (cut in strips)
Oil - 1 tbsp (as required)
Garlic - 4 cloves (Chopped)
Green spring onion - 1
Oyster sauce - 2 tbsp
Worcestershire sauce - 2 tbsp
METHOD:
1. Boil the noodles with little haldi pwd and drain it and keep aside.
2. Beat the eggs adding salt and black pepper pwd. Take half of egg mixture and make 1 omelet, then again with the remaining egg mixture make 1 more omelet this way make 2 omelets and keep aside.
3. Heat 1 tbsp oil add chopped garlic sauté it, add chicken strips sauté it, add spring onion mix and cook.
4. To this chicken mixture add boil noodles, salt, black pepper pwd, white pepper pwd, oyster sauce, worcestershire sauce mix it well and cook.
5. Cut the omelets into strip mix it in chicken noodles mixture.
6. Chicken Egg Noodles is ready.
Yeh sub 1 jan ki recipes thi.
2nd Jan 2008
* Chicken Szechwan *
INGREDIENTS:
Chicken boneless - 200 gms (cut into thin strips)
Oil - as required
Garlic - 4 cloves (chopped)
Whole dry red chilies - 6 to 8 (cut into half)
Onion - 1 (sliced)
Capsicum - 1 (cut in julienne)
Carrot - 1 (cut julienne)
Cabbage - ¼ (cut in julienne)
Chilly garlic sauce - 2 tsp or 2 tbsp
Oyster sauce - 2 tsp or 2 tbsp
Worcestershire sauce - 2 tbsp
Black pepper pwd - as required
White pepper pwd - as required
Salt to taste
Tomato - 1 (remove seeds - cut in julienne)
Corn flour - 1 tbsp or as required
Green chilies - 4 to 5
Green spring onion leaves - 1
METHOD:
1. Heat oil add chopped garlic sauté it light brown, add whole dry red chilies, chicken thin strips mix it well and cook. Add little water cover it with lid and cook it
3. Then add sliced onions and veggie julienne like - capsicum, carrot, cabbage, mix it then add chilly garlic sauce, oyster sauce, worcestershire sauce, also add ¼ cup water and cook.
4. Add seasoning like - black pepper pwd, white pepper pwd, salt, then add tomato julienne mix and cook.
5. Dissolve 1 tbsp corn flour in water, add it to chicken mixture and cook. Chicken Szechwan is ready.
6. Garnish it with green chilies and spring onion leaves.
* Chicken Szechwan *
INGREDIENTS:
Chicken boneless - 200 gms (cut into thin strips)
Oil - as required
Garlic - 4 cloves (chopped)
Whole dry red chilies - 6 to 8 (cut into half)
Onion - 1 (sliced)
Capsicum - 1 (cut in julienne)
Carrot - 1 (cut julienne)
Cabbage - ¼ (cut in julienne)
Chilly garlic sauce - 2 tsp or 2 tbsp
Oyster sauce - 2 tsp or 2 tbsp
Worcestershire sauce - 2 tbsp
Black pepper pwd - as required
White pepper pwd - as required
Salt to taste
Tomato - 1 (remove seeds - cut in julienne)
Corn flour - 1 tbsp or as required
Green chilies - 4 to 5
Green spring onion leaves - 1
METHOD:
1. Heat oil add chopped garlic sauté it light brown, add whole dry red chilies, chicken thin strips mix it well and cook. Add little water cover it with lid and cook it
3. Then add sliced onions and veggie julienne like - capsicum, carrot, cabbage, mix it then add chilly garlic sauce, oyster sauce, worcestershire sauce, also add ¼ cup water and cook.
4. Add seasoning like - black pepper pwd, white pepper pwd, salt, then add tomato julienne mix and cook.
5. Dissolve 1 tbsp corn flour in water, add it to chicken mixture and cook. Chicken Szechwan is ready.
6. Garnish it with green chilies and spring onion leaves.
* Chicken Cake *
INGREDIENTS:
Chicken boneless - 200 gms
Onion - 1 (chopped)
Fresh Coriander leaves - ½ bunch (as req)
Raw green chilies - 3
Egg - 1 (beaten)
Garlic - 4 Cloves (finely chopped)
Carrot - 1 (finely chopped)
Salt - to taste
Black pepper pwd - as required
White pepper pwd - as required
Corn flour -1 tbsp
Capsicum - 2 (cut in rings - thick size rings)
Oil for frying
METHOD:
1. In a grinder add chicken, onion, fresh coriander leaves, raw green chilies, half portion of beaten egg. Grind it into fine mixture.
3. Add garlic and carrot into chicken mixture; also add salt, black pepper pwd, white pepper pwd, 1 tbsp corn flour mix it well.
4. Cut capsicum into rings (thick size) and keep aside.
5. Take a small portion of chicken mixture, put it in capsicum ring, flat the chicken mixture
with hand so that the chicken mixture fit in the capsicum ring. Give it a cake (tikki) shape.
Outer cover will be capsicum ring and inside it would be the chicken mixture.
5. Fry the chicken capsicum ring cake on both the sides.
6. Garnish with chilly garlic sauce.
INGREDIENTS:
Chicken boneless - 200 gms
Onion - 1 (chopped)
Fresh Coriander leaves - ½ bunch (as req)
Raw green chilies - 3
Egg - 1 (beaten)
Garlic - 4 Cloves (finely chopped)
Carrot - 1 (finely chopped)
Salt - to taste
Black pepper pwd - as required
White pepper pwd - as required
Corn flour -1 tbsp
Capsicum - 2 (cut in rings - thick size rings)
Oil for frying
METHOD:
1. In a grinder add chicken, onion, fresh coriander leaves, raw green chilies, half portion of beaten egg. Grind it into fine mixture.
3. Add garlic and carrot into chicken mixture; also add salt, black pepper pwd, white pepper pwd, 1 tbsp corn flour mix it well.
4. Cut capsicum into rings (thick size) and keep aside.
5. Take a small portion of chicken mixture, put it in capsicum ring, flat the chicken mixture
with hand so that the chicken mixture fit in the capsicum ring. Give it a cake (tikki) shape.
Outer cover will be capsicum ring and inside it would be the chicken mixture.
5. Fry the chicken capsicum ring cake on both the sides.
6. Garnish with chilly garlic sauce.
* Khajur (Dates) Halwa *
INGREDIENTS:
Khajur (Dates) - 200 gms (chopped)
Milk - 1 cup
Sugar - 4 tbsp (as req)
Khoya - ½ pao
Badam - 20 gms (chopped)
Pista - 20 gms (chopped)
Rose essence - 2 tsp
Oil - 1 tbsp (optional)
METHOD:
1. Boil 1 cup milk, add chopped dates cook till dates are soft and dissolve.
2. Add sugar mix it well, then add the khoya and again mix it well and cook.
3. Then add badam, pista and rose essence, cook till the halwa becomes thick.
4. Lastly add 1 tbsp oil mix it well and cook till halwa leaves the side of the pan.
5. Garnish with badam slice, pista slice and grated khoya
INGREDIENTS:
Khajur (Dates) - 200 gms (chopped)
Milk - 1 cup
Sugar - 4 tbsp (as req)
Khoya - ½ pao
Badam - 20 gms (chopped)
Pista - 20 gms (chopped)
Rose essence - 2 tsp
Oil - 1 tbsp (optional)
METHOD:
1. Boil 1 cup milk, add chopped dates cook till dates are soft and dissolve.
2. Add sugar mix it well, then add the khoya and again mix it well and cook.
3. Then add badam, pista and rose essence, cook till the halwa becomes thick.
4. Lastly add 1 tbsp oil mix it well and cook till halwa leaves the side of the pan.
5. Garnish with badam slice, pista slice and grated khoya
11th Jan 2008
* Puri *
INGREDIENTS:
White aata - 1 cup
Maida - 1 cup
Salt - to taste
Oil - ¼ cup
Water - as req
Oil for frying
METHOD:
1. Take a bowl add white aata and maida using hand mix it well, add salt and again mix it, then add oil and mix it well till the oil is mixed within the aata maida mixture. Adding little water keep on kneading the dough.
2. Then transfer the dough from the bowl to the wooden board (patraa) and using
the palm (hateli) of hand keep on kneading the dough, till the dough become soft
and smooth.
3. Then transfer the dough back to bowl, apply little oil over the dough and keep
aside for few minutes.
4. Take a small portion of dough in hand and roll it to make a small ball (peda) of the dough, repeating the same procedure make all the small balls (pedas), apply little oil on it and keep aside.
5. Apply little oil on the wooden board (patraa) and the rolling pin (belan), with the help of rolling pin roll out the dough ball into small puri, then take puri in hand using both hand flip flop the puri and make the puri big in size.
4. Heat oil in a karahi on a high gas flame to maximum boiling point, put the puri in
the hot oil sliding it gently, then turn it over using 2 frying spoons fry the puri to
slight brown (not brown) and dish it out in a serving dish, naram and khasta puri
are ready to served.
* Puri *
INGREDIENTS:
White aata - 1 cup
Maida - 1 cup
Salt - to taste
Oil - ¼ cup
Water - as req
Oil for frying
METHOD:
1. Take a bowl add white aata and maida using hand mix it well, add salt and again mix it, then add oil and mix it well till the oil is mixed within the aata maida mixture. Adding little water keep on kneading the dough.
2. Then transfer the dough from the bowl to the wooden board (patraa) and using
the palm (hateli) of hand keep on kneading the dough, till the dough become soft
and smooth.
3. Then transfer the dough back to bowl, apply little oil over the dough and keep
aside for few minutes.
4. Take a small portion of dough in hand and roll it to make a small ball (peda) of the dough, repeating the same procedure make all the small balls (pedas), apply little oil on it and keep aside.
5. Apply little oil on the wooden board (patraa) and the rolling pin (belan), with the help of rolling pin roll out the dough ball into small puri, then take puri in hand using both hand flip flop the puri and make the puri big in size.
4. Heat oil in a karahi on a high gas flame to maximum boiling point, put the puri in
the hot oil sliding it gently, then turn it over using 2 frying spoons fry the puri to
slight brown (not brown) and dish it out in a serving dish, naram and khasta puri
are ready to served.
TIPS FOR PURI:
Tip: By using a palm (hateli) of hand and kneading the dough, the aata maida
salt and oil get mixed well and dough become soft and smooth.
Tip: Applying oil on the dough and small balls (pedas) wont let the surface of
the dough become dry, and if the small balls (pedas) get stick to each other they would be separated easily.
Tip: If the karahi size is big make big puri, else make puri according to the size of karahi in which puri is to be deep fried in oil.
Tip: Fry the puri in hot oil to get the naram and khasta affect, fry it slight brown color
if they get brown the puri will become hard and crispy.
Tip: Fry the puri lastly when Aloo Chanay Ki Bujiya and Suji Ka Halwa is ready.
Tip: By using a palm (hateli) of hand and kneading the dough, the aata maida
salt and oil get mixed well and dough become soft and smooth.
Tip: Applying oil on the dough and small balls (pedas) wont let the surface of
the dough become dry, and if the small balls (pedas) get stick to each other they would be separated easily.
Tip: If the karahi size is big make big puri, else make puri according to the size of karahi in which puri is to be deep fried in oil.
Tip: Fry the puri in hot oil to get the naram and khasta affect, fry it slight brown color
if they get brown the puri will become hard and crispy.
Tip: Fry the puri lastly when Aloo Chanay Ki Bujiya and Suji Ka Halwa is ready.
* Aloo Chanay Ki Bujiya *
INGREDIENTS:
Potatoes (aloo) - 2 big sizes (cut 1 aloo into 4 halves then sliced into small cubes)
Chick peas (chanay) - 1 cup (boiled)
Oil - 3 tbsp (as req) + 2 tbsp (for tadka)
Onion - 1 (sliced)
Tomato - 1 (chopped)
Kalonji - 1 tsp
Haldi - ½ tsp
Crush Zeera (Cumin) - ½ tsp
Crush dry red chili - 1 tbsp (or ½ tbsp as req)
Fresh coriander leaves - ½ bunch (chopped)
Raw green chilies - 3 to 4 (slit from the middle into half)
Sabit Zeera - 1 tbsp (for tadka)
METHOD:
1. Heat 3 tbsp oil in a pan, add sliced onions and sauté it to light brown, add chopped tomatoes mix it well and stir fry it.
2. Then add 1 tsp kalonjee, ½ tsp haldi pwd, ½ tsp crushed zeera, 1 tbsp crushed dry red chilies mix it well, then add 1 cup boiled chanay (chick peas), fresh coriander leaves, slit green chilies mix it well.
3. Then add 2 to 3 cups of water and stir it, then add sliced cubes aloo (potatoes) mix it well, cover it with lid slow the gas flame and cook for few minutes, open the lid and stir it again when gravy starts boiling lastly add the salt and mix it, cover it again and cook on slow gas flame. Keep on stirring it from time to time.
4. Take a aloo (potato) masher and mash the aloo & chanay slightly so that half of aloo & chanay get mashed and half of them stay whole (sabit) and cook till gravy become thick and done.
5. For Tadka (Baghaar): Heat 2 tbsp of oil, add 1 tbsp of zeera stir fry it, when zeera start crackling sound pour this in the aloo chanay mixture. Aloo Chanay ki Bujiya is ready to serve.
INGREDIENTS:
Potatoes (aloo) - 2 big sizes (cut 1 aloo into 4 halves then sliced into small cubes)
Chick peas (chanay) - 1 cup (boiled)
Oil - 3 tbsp (as req) + 2 tbsp (for tadka)
Onion - 1 (sliced)
Tomato - 1 (chopped)
Kalonji - 1 tsp
Haldi - ½ tsp
Crush Zeera (Cumin) - ½ tsp
Crush dry red chili - 1 tbsp (or ½ tbsp as req)
Fresh coriander leaves - ½ bunch (chopped)
Raw green chilies - 3 to 4 (slit from the middle into half)
Sabit Zeera - 1 tbsp (for tadka)
METHOD:
1. Heat 3 tbsp oil in a pan, add sliced onions and sauté it to light brown, add chopped tomatoes mix it well and stir fry it.
2. Then add 1 tsp kalonjee, ½ tsp haldi pwd, ½ tsp crushed zeera, 1 tbsp crushed dry red chilies mix it well, then add 1 cup boiled chanay (chick peas), fresh coriander leaves, slit green chilies mix it well.
3. Then add 2 to 3 cups of water and stir it, then add sliced cubes aloo (potatoes) mix it well, cover it with lid slow the gas flame and cook for few minutes, open the lid and stir it again when gravy starts boiling lastly add the salt and mix it, cover it again and cook on slow gas flame. Keep on stirring it from time to time.
4. Take a aloo (potato) masher and mash the aloo & chanay slightly so that half of aloo & chanay get mashed and half of them stay whole (sabit) and cook till gravy become thick and done.
5. For Tadka (Baghaar): Heat 2 tbsp of oil, add 1 tbsp of zeera stir fry it, when zeera start crackling sound pour this in the aloo chanay mixture. Aloo Chanay ki Bujiya is ready to serve.
TIPS FOR: Aloo Chanay Ki Bujiya
Tip: If salt is added before then the aroma of kalonjee and crushed dry red chilies
and other masala won’t get absorbed in the chanay so it’s advisable to add the
salt at the last to the aloo chanay gravy.
Tip: If u want some gravy in ur aloo chanay ki bujia then add ½ glass of water more
to this for gravy.
Tip: When giving tadka (baghaar) if u need added flavours then add sabit laisan,
dry red chilies, achaar masala according to ur taste.
Tip: If salt is added before then the aroma of kalonjee and crushed dry red chilies
and other masala won’t get absorbed in the chanay so it’s advisable to add the
salt at the last to the aloo chanay gravy.
Tip: If u want some gravy in ur aloo chanay ki bujia then add ½ glass of water more
to this for gravy.
Tip: When giving tadka (baghaar) if u need added flavours then add sabit laisan,
dry red chilies, achaar masala according to ur taste.
* Suji Ka Halwa *
INGREDIENTS:
Suji - 1cup
Ghee - ½ cup
Water - 2 glasses (as req)
Zafran or Yellow Zarda food color - few drops (optional)
Sugar - ½ cup
Kewra water - 2 to 3 tbsp
Badam (Almonds) - 20 gms (sliced)
Pista (Pistachio) - 20 gms (sliced)
METHOD:
1. On a high gas flame heat a karahi, add 1 cup suji and immediately slow the gas flame and keep on roasting (bhun lena) the suji stirring it continuously till slight very light brown color. Switch off the gas flame, when the suji is still warm, immediately
add ½ cup ghee and stir it continuously (so that no lumps are formed) till the ghee is mixed well into the roasted suji.
2. Switch on the gas flame and add 2 glasses of water slowly and stirring continuously cook it for some time, (at this stage if u want then add zafran or yellow zarda food color), keep on stirring it continuously.
3. When it starts boiling add ½ cup sugar and stir it, then add 2 tbsp kewra water
mix it well, put half quantity of sliced badam and pista into the halwa and mix it well stirring it continuously cook it until the halwa leaves the side of karahi and become thick and smooth.
4. Garnish it with badam slices and pista slices. Suji Ka Halwa ready to serve.
TIPS FOR: Suji Ka Halwa
Tip: Don't roast the suji on high gas flame else it would turn brown and become
bitter.
Tip: If u want to make yellow color halwa then add yellow color, if u want red color halwa then add red food color.
Tip: If u want then along with badam, pista, add kishmish (raisin), akhroth (walnuts), chilgozeh (pine nuts).
Tip: If u want in place of ghee use asli ghee or oil as per ur requirement.
INGREDIENTS:
Suji - 1cup
Ghee - ½ cup
Water - 2 glasses (as req)
Zafran or Yellow Zarda food color - few drops (optional)
Sugar - ½ cup
Kewra water - 2 to 3 tbsp
Badam (Almonds) - 20 gms (sliced)
Pista (Pistachio) - 20 gms (sliced)
METHOD:
1. On a high gas flame heat a karahi, add 1 cup suji and immediately slow the gas flame and keep on roasting (bhun lena) the suji stirring it continuously till slight very light brown color. Switch off the gas flame, when the suji is still warm, immediately
add ½ cup ghee and stir it continuously (so that no lumps are formed) till the ghee is mixed well into the roasted suji.
2. Switch on the gas flame and add 2 glasses of water slowly and stirring continuously cook it for some time, (at this stage if u want then add zafran or yellow zarda food color), keep on stirring it continuously.
3. When it starts boiling add ½ cup sugar and stir it, then add 2 tbsp kewra water
mix it well, put half quantity of sliced badam and pista into the halwa and mix it well stirring it continuously cook it until the halwa leaves the side of karahi and become thick and smooth.
4. Garnish it with badam slices and pista slices. Suji Ka Halwa ready to serve.
TIPS FOR: Suji Ka Halwa
Tip: Don't roast the suji on high gas flame else it would turn brown and become
bitter.
Tip: If u want to make yellow color halwa then add yellow color, if u want red color halwa then add red food color.
Tip: If u want then along with badam, pista, add kishmish (raisin), akhroth (walnuts), chilgozeh (pine nuts).
Tip: If u want in place of ghee use asli ghee or oil as per ur requirement.
Thank you dear sis apny recipes share ke. yai recipes tu note ke howi hain lakin aj kal jo wo bana rahain hain agar MASALA channel at hai tu phiz share karain...
QUOTE(Manoos Ajnabi @ Jan 17 2008, 04:36 PM) 
* Suji Ka Halwa *
INGREDIENTS:
Suji - 1cup
Ghee - ½ cup
Water - 2 glasses (as req)
Zafran or Yellow Zarda food color - few drops (optional)
Sugar - ½ cup
Kewra water - 2 to 3 tbsp
Badam (Almonds) - 20 gms (sliced)
Pista (Pistachio) - 20 gms (sliced)
METHOD:
1. On a high gas flame heat a karahi, add 1 cup suji and immediately slow the gas flame and keep on roasting (bhun lena) the suji stirring it continuously till slight very light brown color. Switch off the gas flame, when the suji is still warm, immediately
add ½ cup ghee and stir it continuously (so that no lumps are formed) till the ghee is mixed well into the roasted suji.
2. Switch on the gas flame and add 2 glasses of water slowly and stirring continuously cook it for some time, (at this stage if u want then add zafran or yellow zarda food color), keep on stirring it continuously.
3. When it starts boiling add ½ cup sugar and stir it, then add 2 tbsp kewra water
mix it well, put half quantity of sliced badam and pista into the halwa and mix it well stirring it continuously cook it until the halwa leaves the side of karahi and become thick and smooth.
4. Garnish it with badam slices and pista slices. Suji Ka Halwa ready to serve.
TIPS FOR: Suji Ka Halwa
Tip: Don't roast the suji on high gas flame else it would turn brown and become
bitter.
Tip: If u want to make yellow color halwa then add yellow color, if u want red color halwa then add red food color.
Tip: If u want then along with badam, pista, add kishmish (raisin), akhroth (walnuts), chilgozeh (pine nuts).
Tip: If u want in place of ghee use asli ghee or oil as per ur requirement.
INGREDIENTS:
Suji - 1cup
Ghee - ½ cup
Water - 2 glasses (as req)
Zafran or Yellow Zarda food color - few drops (optional)
Sugar - ½ cup
Kewra water - 2 to 3 tbsp
Badam (Almonds) - 20 gms (sliced)
Pista (Pistachio) - 20 gms (sliced)
METHOD:
1. On a high gas flame heat a karahi, add 1 cup suji and immediately slow the gas flame and keep on roasting (bhun lena) the suji stirring it continuously till slight very light brown color. Switch off the gas flame, when the suji is still warm, immediately
add ½ cup ghee and stir it continuously (so that no lumps are formed) till the ghee is mixed well into the roasted suji.
2. Switch on the gas flame and add 2 glasses of water slowly and stirring continuously cook it for some time, (at this stage if u want then add zafran or yellow zarda food color), keep on stirring it continuously.
3. When it starts boiling add ½ cup sugar and stir it, then add 2 tbsp kewra water
mix it well, put half quantity of sliced badam and pista into the halwa and mix it well stirring it continuously cook it until the halwa leaves the side of karahi and become thick and smooth.
4. Garnish it with badam slices and pista slices. Suji Ka Halwa ready to serve.
TIPS FOR: Suji Ka Halwa
Tip: Don't roast the suji on high gas flame else it would turn brown and become
bitter.
Tip: If u want to make yellow color halwa then add yellow color, if u want red color halwa then add red food color.
Tip: If u want then along with badam, pista, add kishmish (raisin), akhroth (walnuts), chilgozeh (pine nuts).
Tip: If u want in place of ghee use asli ghee or oil as per ur requirement.
soooo much...... I think I was in search of this recipe.....I just posted a request 4 this......so kind of u......
hamain wo recipes mili tu zaror share karai gai..hamare pass is waqt time nahi hota dekhne ka..or sun shine humne ap ki post main recipe likh bhi di hia...
Andoun (Egg) ka Halwa
Eggs 6
Sugar As Required
Ghee 1/2 cup
Khoya 250 Grams
Almonds 50 grams
Pistachos 50 Grams
Kewra 2 Tbsp
Method
1. Beat Eggs with a hand beater till light foam is formed.
2. Add sugar and ghee and mix well with a hand beater again
3. After beating, put egg mixture in a cooking pan and cook while stirring.Do not stop your hand otherwise it will burn.
4. Grind Almonds and Pistachos finely and add to halwa.
5. Break khoya with hand and add to halwa.Mix Well and cook (Bhoon lain achi tarha)
6. Add 2 Tbsp kewra.Mix and cook for a min.
7. Dishout and garnish with left over khoya and roughly chopped badam pista.
Eggs 6
Sugar As Required
Ghee 1/2 cup
Khoya 250 Grams
Almonds 50 grams
Pistachos 50 Grams
Kewra 2 Tbsp
Method
1. Beat Eggs with a hand beater till light foam is formed.
2. Add sugar and ghee and mix well with a hand beater again
3. After beating, put egg mixture in a cooking pan and cook while stirring.Do not stop your hand otherwise it will burn.
4. Grind Almonds and Pistachos finely and add to halwa.
5. Break khoya with hand and add to halwa.Mix Well and cook (Bhoon lain achi tarha)
6. Add 2 Tbsp kewra.Mix and cook for a min.
7. Dishout and garnish with left over khoya and roughly chopped badam pista.
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