Category: main course


Salam to all pizza lovers there (and I know you all ARE ). Recently I came across a great pizza recipe from our most beloved shireen aapa. Looks yummy. Let’ try, and please give your feed back if you make it

Dough;

2 cups of maida(250 grams app.)

1 teaspoon sugar

1 teaspoon yeast

1 teaspoon salt

1/2 teaspoon oregano

1 table spoon olive oil

1 egg

1 table spoon dry milk powder

1/2 cup warm water

METHOD:

mix yeast and sugar in warm water and leave for 10 min shift maida ,milk powder and salt ,egg, oregano, oil, and mixture of yeast and sugar with water mix well make a smooth dough and leavefor 2-3 hours for rising.

PIZZA SAUCE :

1/2 cup tomato puree /or 4 tomatoes blended with out skin and seeds

1/4 cup ketchup

2 cloves of garlic

1 teaspoon red chilli powder

1/2 teaspoon salt

1 small size onion boiled then blend

1/2 teaspoon oregano

method:

cook all the ingredients till thick

MASALA FOR CHICKEN TIKKA ;

1 kg boneless chicken in cubes

1/2 teasppon salt

1/2 teaspoon haldi(turmeric)

2 tablespoon lemon juice

1 teaspoon red chilli powder

1 teaspoon ginger ,garlic paste

1/2 teaspoon black pepper

1 teaspoon garam masala

2 table spoon oil/ghee

1/2 teaspoon black salt

1/2 teaspoon japhil, jawatari

method:

cut  chicken pieces and marinate with masala for 2-3 hours then barbecue or bake in oven at 180 centigrade for 30 min and smoke them with charcoal. other hand u need 1 onion cut in cubes shape,2 cup mozerella cheese 1 cup chedder cheese. after make chicken tikka make pizza roti spread the dough in 12 inch pizza pan or what u have but this the actual size deep pan ok then prick it with fork , spread pizza sauce on it chicken tikka pieces and 1 onion cut in cubes shape and 1 cup chedder and 2 cup of mozerella cheese ,bake for 20 min on 250 centigrade .

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Easy Chicken Handi

 

ingredients;

  • Chicken (boneless)           1/2 kg
  • Ginger garlic paste 1 tbsp
  • Salt                       1-1/2 tsp
  • Cumin (roasted and crushed)    1 tbsp
  • Coriander (roasted and crushed) 1 tbsp
  • White pepper                 1/4 tsp
  • Black pepper (crushed)       1/2 tsp
  • Green chillies (grinded)       4
  • Curd                         1/2 cup
  • Cream                          1 cup
  • Butter                         1 tbsp
  • Oil                          1/2 cup
  • Green chillies (chopped)       3

method;

  1. Heat oil in a handi, add ginger garlic paste and fry for 2 minutes.
  2. Add chicken with salt, coriander, cumin and fry for 2 minutes.
  3. Add chopped green chillies, white pepper, black pepper, grinded green chillies and curd.
  4. Keep stirring from time to time . add cream cover and cook till thick gravy remains.
  5. Lastly add butter in this and serve with naan..

 

recipe by Shireen anwar

Spicy Lahori Fish

 

ingrediants;

Fish fillets———————- 1/2 kg

Lemon Juice——————– 2-3 tbsp

Salt—————————– 1 tsp

Garlic/Ginger paste————- 1 tsp

Anardana———————– 1 tsp (optional) I recommend it though :)

Red Chili Flakes—————– 1 tsp heaped

Ajwain————————– 1/2 tsp

Roasted, crushed Cumin——– 1 tsp

Roasted, crushed Coriander—– 1 1/2 tsp

Turmeric (Haldi)—————- 1/4 tsp

Yellow food color—————- few drops (optional)

Chickpea flour (baisan)———- 2-3 tbsp or a little more for coating each fillet lightly

Chat Masala——————– as needed for sprinkling on top after frying

 

method;

Clean your fish fillets and gently pat them dry. This is very important, the fish shouldn’t be watery at all.

  1. Once done, if you fear that your fish might have that distinct fishy smell, apply lemon juice and salt over your fish fillets and then rinse after 30 minutes. But my fish fillets don’t smell at all so, I don’t bother considering this step hehehehe
  2. Apply all that masala’s over the fish except the chick pea flour and the chart masala and keep your fish marinated for 4-5 hours or preferably for best results, overnight. (I left it overnight).
  3. Once the marination is over, apply baisan, rinse off excess and then deep or shallow fry your fish. Apply a wee bit more of the chick pea flour if needed. Just lightly coat your fish fillets. Do not add any water or something to your baisan or chick pea flour.
  4. Just don’t move the fillets a lot if shallow frying, otherwise the light coating will break and that won’t be pretty to look at as well as eat.
  5. Once fried, sprinkle chat masala on top.

(recipe by thechefinme.com)