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Karhi PAKORAY

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how to make karhi with pakora

Ingredients

250 grm. yogurt
preferably one which is sour
Or 675 ml buttermilk or Lassi
6 tbs. besan
1 small onion chopped
1 tsp. salt (cording to taste)
½ tsp chili (Lal Mirch) powder
½ tsp turmeric (Haldi) powder
6-8 curry leaves (Karhi Patta)
¼ tsp mustard seeds (Rai)
¼ tsp carom seeds (Ajwain)
1 tsp. cumin seeds (Zeera)
1 pinch asafetida (Heeng)

PAKORAY:
6 tbs. besan
½ tsp. salt
¼ tsp chili (Lal Mirch) powder
2-3 chopped green chilies
¼ tsp. cumin seeds (Zeera)
½ tsp. Baking powder OR
1 pinch of soda bi carbonate
1 pinch asafetida (Heeng)
1 small onion-chopped

Instructions

Whip the yogurt into a smooth paste.
Add basin, salt, pepper, Turmeric (Haldi) and chopped onion and mix well.
Add 3-4 glasses of water and leave
to cook partially covered on low heat.
When the onion has softened and the
curry has attained the desired consistency add PaKoray.

Seekh Kabab

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how to make seekh kabab

Ingredients

½ kg. finely grinded minced beef
½ tsp. salt (according to taste)
1 tsp. chili (Lal Mirch) powder
1 small onion-chopped
½ tsp. garam masala
1 small onion-chopped and fried
1 egg
1 tbs. lemon juice
½ tsp. ginger (Adrak) paste

Garnish

1 lemon
2 onion

Instructions

Mix all spices/ingredients together and add to the minced beef. Mix well, cover and leave in fridge to marinate for 3-4 hours.
Form into long kababs (like sausage) and either fry in a little oil or barbeque.
Serve with sliced onion, Mint (Podina) chutney, lemon and paratha or naan.
Serving: 2 to 3 persons

Chapli Kabab

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how to make chapli kabab

Ingredients

½ Kg. finely minced beef
1 medium sized onion chopped
2 eggs
½ tsp. salt (according to taste)
1 tsp ginger (Adrak) paste
1 tsp crushed cumin seeds (Zeera)
1 tbs. crushed Whole dried red chilies
1 tsp crushed coriander (Dhaniya) seeds
1 tsp anardana
2-3 green chilies chopped
½ cup of fresh coriander (Dhaniya) leaves
1 large tomato
1 tsp lemon juice or vinegar
100 grm. Makai ka Aata (Corn meal)
1 small onion sliced and fried till brown
Oil for shallow frying.
(DO NOT USE CORN FLOUR)

Instructions

Make small pieces of an omelet made with 2 eggs with a little salt and Black Peppercorn. (Kali Mirch)
Chop the tomatoes finely.
Add all the ingredients to the mince meat and leave to marinate in the refrigerator for 2-3 hours.
Mix the omelet pieces and then make into flat patties and fry in a little oil. Wait to turn until brown on one side.
Makes about 6 kebabs.
Serve with naan.
Serving: 3 persons

Holiday Peas

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Ingredients

  • 2 packages (16 ounces each) frozen peas
  • 2 teaspoons salt
  • 1 cup finely crushed wheat crackers
  • 2 tablespoons grated Parmesan cheese
  • 2 tablespoons butter, melted

Directions

  • Place peas in a large saucepan; add salt. Cover with water. Bring to a boil. Reduce heat; cover and simmer for 5-6 minutes or until tender.
  • Meanwhile, toss the cracker crumbs, cheese and butter. Drain peas and place in a serving bowl; top with crumb mixture.
  • Yield: 12 servings.

Absolutely Delicious Green Bean Casserole from Scratch

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Ingredients

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. Place green beans into a saucepan and fill with about 1/2 inch of water. Bring to a boil and steam until beans are tender but still bright green, about 5 minutes. Drain and toss with the mushrooms. Set aside.
  3. Melt the butter in a large skillet over medium heat. Add the onion and parsley; cook and stir until onion is tender. Whisk in flour until blended, then mix in the lemon zest, salt, and pepper. Gradually whisk in milk, stirring constantly, so that no lumps form and then stir in sour cream. Warm over medium heat until the sauce begins to bubble. Dump in the green beans and mushrooms, stirring to coat.
  4. Remove from the heat and toss briefly with some of the Cheddar cheese and French fried onions, saving some of each to sprinkle over the top. Spoon into a 1 1/2 quart casserole dish and top with the reserved onions and cheese.
  5. Bake in the preheated oven until the cheese melts, about 15 minutes.

Orange Curried Chicken

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orange curried chicken

Ingredients

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a small bowl combine the marmalade, curry powder, salt and water. Mix together. Place chicken pieces, cut side down, in a lightly greased 9×13 inch baking dish and spoon marmalade mixture over chicken.
  3. Bake uncovered at 350 degrees F (175 degrees C) for 45 minutes, spooning sauce over chicken several times. (Note: If sauce begins to stick to the baking dish, add an additional 1/4 cup water).
  4. Remove chicken from baking dish and skim fat off of the sauce. Serve sauce hot with the chicken.

Fruit ‘n’ Nut Turnovers

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recipe of fruit and nut turnovers

Ingredients

  • 1 1/2 cups cold butter (no substitutes), cut into 1/2 inch slices
  • 5 cups all-purpose flour, divided
  • 1 (.25 ounce) package active dry yeast
  • 1 1/4 cups half-and-half cream
  • 1/4 cup sugar
  • 1/4 teaspoon salt
  • 1 egg
  • FILLING:
  • 1 cup chopped dried apricots or cherries
  • 1 1/2 cups water
  • 1 cup chopped walnuts
  • 1/2 cup packed brown sugar
  • 2 tablespoons all-purpose flour
  • 1/8 teaspoon ground cinnamon
  • ICING:
  • 1 cup confectioners’ sugar
  • 1/4 teaspoon vanilla extract
  • 2 tablespoons apricot nectar or maraschino cherry juice

Directions

  1. In a bowl, toss butter with 3 cups flour until well coated; refrigerate for 1 hour or until well chilled. In a mixing bowl, combine yeast and 1-1/2 cups flour. In a saucepan, heat the cream, sugar and salt to 120 degrees F-130 degrees F. Add to yeast mixture with the egg; beat on low speed for 30 seconds. Beat on high for 3 minutes. Stir in the chilled butter mixture just until combined (butter will remain in large pieces).
  2. Turn onto a well-floured surface; gently knead 8 times. Coat rolling pin with the remaining flour. Roll dough into a 21-in. x 12-in. rectangle. Starting with a short side, fold dough in thirds, forming a 12-in. x 7-in. rectangle. Cover and refrigerate for 1 to 1-1/2 hours or until firm but not stiff.
  3. Turn dough onto a well-floured surface; roll into a 21-in. x 12-in. rectangle. Starting with a short side, fold dough in thirds, forming a 12-in. x 7-in. rectangle. Give dough a quarter turn; roll into a 21-in. x 12 in. rectangle. Fold into thirds, starting with a short side. Repeat, flouring surface as needed. (Do not chill dough between each rolling and folding.) Cover and refrigerate for 4 to 24 hours or until firm.
  4. For filling, in a saucepan, bring fruit and water to a boil. Remove from the heat. Cover and let stand for 5 minutes; drain. Stir in the walnuts, brown sugar, flour and cinnamon; set aside.
  5. Cut dough in half lengthwise. Roll each portion into a 12-in. square; cut each square into nine 4-in. squares. Spoon about a rounded tablespoonful of filling onto the center of each square. Brush edges of dough with water; fold dough diagonally in half, forming a triangle. Press edges to seal. Place 4-in. apart on greased baking sheets. Cover and let rise in a warm place until doubled, about 1 hour.
  6. Bake at 375 degrees F for 16-18 minutes or until golden brown. Remove to wire racks to cool. Combine icing ingredients; drizzle over turnovers.