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Eid al-Adha - Bakra Eid Special Recipes 2011-2012

Pakistani Urdu Recipes Foods Cooking Tips


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Old 10-17-2010, 12:12 PM   #1 (permalink)
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Default Eid al-Adha - Bakra Eid Special Recipes 2011-2012


Eid al-Adha - Bakra Eid Special Recipes 2011-2012

Asalam aliequm

friendsmania.net 2011 Eid-ul-uzha-adha Recipes Here

Mutton Biryani

Ingredients

For The Mutton

* 1 kg Mutton (cut into 2" pieces)
* 1 (2" piece) raw Papaya (made into a paste)
* 5 large Onions (peeled, finely sliced and fried until crisp)
* 4 sticks Cinnamon
* 2 big Black Cardamoms
* 6 small Cardamoms
* 6 Cloves
* 2 Bay Leaves
* 1 tsp whole Black Peppers
* 1 tsp Cumin Seeds
* 2 tbsp Red Chili Powder
* 1 tsp of Turmeric Powder
* 1 tsp Ginger Paste
* 1 tsp Garlic Paste
* 1½ cups plain Yogurt (beaten)
* 2 pinches of Saffron (dissolved in warm milk)
* 4 Green Chilies (slit)
* 1 Lemon (juiced, divided)
* A handful of Kothmir
* 5 tbsp clarified Butter (Ghee)/ Refined Oil

For The Rice

* 500 g Basmati Rice (washed & drained)
* A handful of Mint Leaves (chopped)
* 1 big Black Cardamom
* 2 Cinnamon Sticks
* 2 small Cardamoms
* 3 Cloves
* Salt (to taste)

Method

* Mix mutton with beaten yogurt, ginger-garlic paste, raw papaya paste, red chili powder, turmeric powder, cinnamon, big cardamom, small cardamom, cloves, bay leaves, black peppers, cumin seeds, salt and half the crushed fried onions.
* Allow the mutton to marinate for 3 hours.
* Pour water in a large stockpot, about 2½ times more than rice.
* Boil the water and add rice, black cardamom, cinnamon sticks, small cardamoms, cloves and salt.
* Cook till the rice is ¾ done.
* Drain in a colander and remove the whole masala.
* Melt the clarified butter and set aside.
* Add half of the melted clarified butter in a heavy-bottomed pot.
* Add the marinated mutton and cover with mint leaves and kothmir.
* Add the remaining fried onions, slit green chilies and half lemon juice.
* Spread the rice over the mutton mixture.
* Sprinkle the remaining clarified butter, saffron milk and remaining lemon juice.
* Cover the pot and seal it with atta paste.
* Cook the mixture over high heat for 20 to 25 minutes.
* Reduce the heat to low and cook for another 45 minutes.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Lamb Korma

Recipe 1

Ingredients

* ¼ cup Almonds/ Cashews (toasted)
* 6 cloves Garlic
* 2 tbsp Ginger (minced)
* ¼ cup Water
* 2 pounds Stewing Lamb (cubed)
* ¼ cup Oil
* 4-6 whole Cloves
* 1 inch stick Cinnamon
* 5 Cardamom Pods
* 2 Onions (finely chopped)
* 1¼ cups Heavy Cream
* Water (as needed)
* Salt (to taste)
* Pepper (to taste)
* 1-2 tsp Garam Masala

Method

* Combine almonds or cashews, garlic, ginger and water in a food processor.
* Process the mixture to a puree and transfer it into a large bowl.
* Add the lamb cubes and marinate them for at least 1 hour or overnight.
* Heat oil in a large skillet on medium-high flame.
* Add cloves, cinnamon and cardamom. Toast for about 30 seconds.
* Add onions and sauté for about 4 to5 minutes, till they start browning.
* Add in the meat along with its marinade. Sauté for 5 to 7 minutes till the meat turns brown and the liquid is reduced.
* Add heavy cream and enough water to form gravy.
* Add salt and pepper to taste.
* Boil the mixture and reduce the heat to low. Simmer for 1 to 1½ hours till the meat turns tender.
* Remove any excess fat from the top of the mixture.
* Add garam masala as the final touch.
* Serve hot.

Recipe 2

Ingredients

* 2½ lb Lamb (cut into pieces)
* 2 Garlic Cloves
* ½ oz Ginger
* 2 cups cold Water
* 2 large Onions (finely chopped)
* ¼ lb Butter/ Ghee
* ½ cup Yogurt
* 2 tbsp Tomato Paste
* 1 tbsp Coriander Powder
* 2 Cloves
* 2 Cardamoms
* 1 tsp Turmeric
* 1 tsp Cumin
* 1 small stick Cinnamon
* Cayenne Powder (to taste, the more the merrier)
* Salt (to taste)

Method

* Mince garlic and ginger in a large bowl and add cold water.
* Heat half the butter in a large stockpot and add onions.
* Sauté till the onions turn transparent.
* Add yogurt, tomato paste, coriander powder, cloves, cardamoms, turmeric, cumin, cinnamon and salt. Stir well.
* Heat the remaining butter in another saucepan and sauté lamb pieces till they turn golden.
* Add the spice mixture and some of the ginger-garlic infusion to the lamb. Stir and cover the pan.
* Simmer the mixture till the meat turns tender.
* Add the remaining ginger-garlic water as required.
* Serve hot with naan or steamed rice.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Shami Kebab

Ingredients

* 500 gm Mutton (minced)
* 125 gm Chana Dal/ Skinless Bengal Gram Dal
* 2 onions (peeled and roughly chopped)
* 3-4 cloves Garlic (peeled)
* 1 inch piece of Ginger (peeled and roughly chopped)
* 1 tsp Cumin Seeds
* 3-4 Cloves
* 5-6 Peppercorns
* 2-3 Green Cardamoms
* 1-2 large Black Cardamoms
* ½ inch stick of Cinnamon
* 2 Bay Leaves
* 2 tsp Coriander Powder/ Seeds
* 2-3 dry Red Chilies/ ¼ tsp Red Chili Powder
* Salt (to taste)
* ½ cup Water
* 2 Eggs (lightly beaten)
* A small bunch of Coriander Leaves (finely chopped)
* A small bunch of Mint Leaves (finely chopped)
* Oil (for pan frying)

Method

* Wash the chana dal thoroughly and soak for half an hour. Drain thereafter.
* Take a large pressure cooker and combine mutton, chana dal, onions, garlic, ginger, cumin seeds, cloves, peppercorns, green cardamoms, black cardamoms, cinnamon, bay leaves, coriander powder, red chilies, salt and water.
* Cook the mixture till the meat and dal are well cooked and all the water is absorbed. Pressure cook the mixture for 2 pressures.
* Stir fry the mixture to dry the liquid and turn the meat dry.
* Remove the large cardamoms, cinnamon stick and bay leaves. Discard them. Let the meat cool.
* Transfer the meat into a food processor and grind it finely until smooth.
* Add eggs, coriander and mint. Mix well.
* Cover the mixture and refrigerate for 1 hour or overnight to allow the mixture to set.
* Then, divide the mixture into walnut size balls and shape each one like hamburger.
* Heat oil in a large skillet or non-stick frying pan.
* Shallow fry the kebabs till they are brown and crisp on both sides.
* Serve hot with tomato sauce or green chili chutney.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Beef Korma

Ingredients

* 2 kg Beef (cut into small cubes)
* ½ cup Oil
* 3 medium Onions (thinly sliced)
* ½ cup Water
* ¼ cup Whipping Cream
* 1 cup plain Yogurt
* 1 tbsp Coriander Seeds
* 1 tbsp Cumin Seeds
* 1 tsp Cardamom Seeds (without pods)
* 1 tsp Red Chili Powder
* 6 whole Cloves
* 1/3 cup Water
* ¼ cup Almonds (blanched and slivered)
* 8 cloves Garlic
* 1 tbsp Ginger (grated)
* ½ tsp Cinnamon (ground)
* 2 tbsp All-Purpose Flour
* ¼ tsp Garam Masala
* 2 tbsp Coriander/ Parsley (snipped)
* Salt (to taste)

Method

* Mix together coriander seeds, cumin seeds, cardamom seeds, chili powder and cloves in a blender.
* Grind the spices to form a fine powder.
* Add 1/3 cup water, slivered almonds, garlic, ginger, salt and cinnamon.
* Blend the mixture once again to form a paste.
* Heat 1 tbsp oil in a large saucepan and sauté meat.
* Brown half of the meat on all sides and remove.
* Add the remaining half meat and brown it, adding an additional 1 tbsp of oil, if required. Remove.
* Heat the remaining oil in the saucepan and add the onions.
* Sauté the onions on medium-high heat for about 8 to 10 minutes, till they start turning brown.
* Reduce the heat to medium and add the spice paste. Stir for 3 to 4 minutes till lightly brown.
* Add meat and ½ cup water to the saucepan.
* Cover the pan and simmer for 1½ to 1¾ hours till meat turns tender, stirring occasionally.
* Mix together whipping cream, yogurt, flour and garam masala.
* Add the cream mixture to the meat and stir well.
* Cook the mixture till it thickens and turns bubbly.
* Cook for another 1 to 2 minutes.
* Ladle the korma in a serving bowl and garnish with coriander or parsley.
* Serve hot with naan or parantha.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Bheja Fry

Ingredients

* 2 Cow Brains/ 4 Sheep Brains
* 4 medium Onion (peeled & finely chopped)
* 4 Green Chilies (chopped)
* 2 Lemons
* ½ tbsp Red Chili Powder
* 1½ tbsp Coriander Powder
* 1 tsp Garam Masala
* Salt (to taste)
* 1 tsp Ginger Paste
* 1 tsp Garlic Paste
* ½ cup plain Yogurt
* 1 cup Cooking Oil
* 1 small piece Ginger (finely chopped lengthways)
* A bunch of Fresh Coriander/Cilantro Leaves (chopped)

Method

* Wash the brain thoroughly and boil them in water.
* Remove the brains from the water and carefully remove any membrane or nerves.
* Chop the brains into small pieces.
* Heat oil in a stockpot and add onions.
* Sauté the onions till they turn golden brown.
* Remove half the onions and keep them aside.
* Add green chilies, red chili powder, coriander powder, garam masala, salt, ginger paste, garlic paste and yogurt. Stir well and fry for about 10 minutes, adding a little water if required.
* Add the brains and shake the pan gently to mix the brains with the spice mixture. Avoid stirring with a spoon.
* When the oil separates from the spice masala, add chopped coriander, lemon juice, ginger and remaining brown onion set aside.
* Serve hot with roti or naan.


Last edited by Mehak; 03-06-2011 at 09:54 PM.
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Old 10-17-2010, 12:25 PM   #2 (permalink)
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Default Re: 2010-2011 Bakra Eid - Eid al-Adha Special Recipes

Bohut he zabardast sharing ..... lajawab in advance

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Old 10-17-2010, 12:34 PM   #3 (permalink)
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Default Re: 2010-2011 Bakra Eid - Eid al-Adha Special Recipes

thanks janab

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Old 10-21-2010, 11:36 AM   #4 (permalink)
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Default Re: 2010-2011 Eid al-Adha - Bakra Eid Special Recipes

Chawal kay Pakoray







special chicken tikka:

Ingredients:

6-7 green chillie
1tbs chaat masala
1tbs lkutti laal mirch
1tbs garam masala
loong n kali mirch powder 1tbs
2 tbs zeera n dhania powder
ghee 2 cups
adrak n lahsan adha Pao*
Method:
aik karahi k andar 1 and half cup water n half cup gheee dalain...abb iss mai chicken tikka k pieces dalain n achee tarhan mix kar k salt apny taste k mutabik dalain n 6-7 green chillies centre sy cut laga kar degchee mai daal dain n half cup ghee dubara iss wqt jb green chillie dalaingy us wqt dalni hai n dakhan dhak dain...n chicken ko pakny dain..
adha kilo lehsan n adha kilo adrak ko chatoo bata mai pesain n degchi mai daal dain n dubara dhak dain...
1 tbs saabut pisa hua dhania..1 tbs zeera pisa hua...1 tbs garam masala..1 tbs chaat masala..1tbs kutti hui laal mirch...loong aur bari ileichee powder..in sab ko aik khushak bowl mai alehda sy daal lain...
ab jab chicken golden sa ho jai to iss ko alehda degchi mai nikal lain taky oil sy alag ho jai..ab iss mai sary masaly jo bowl mai thy iss mai daal dain n lemon ka juice dalainn 5 min dam dain...








Tandoori bbq Chicken with Tomato:

Ingredients:

-2 tbs Patak’s Tandoori Curry Paste (see note)
-2 tbs olive oil
-4 single chicken breast fillets cut diagonally into 3cm-thick pieces
1 green coral lettuce, leaves separated
-180g (2/3 cup) natural yoghurt
-Lime wedges, to serve
Salsa:
-2 ripe tomatoes, finely chopped
-1 avocado, halved, stone removed, peeled, finely chopped
-1 Lebanese cucumber, finely chopped
-1/3 cup fresh coriander leaves

Preparation:

Combine the curry paste and half the oil in a large glass or ceramic bowl. Add the chicken and toss to coat. Cover with plastic wrap and place in the fridge for 30 minutes to marinate.
Meanwhile, to make the salsa, place the tomato, avocado, cucumber and coriander in a small bowl and toss to combine.
Brush a barbecue grill or chargrill with the remaining oil. Heat the grill on medium. Cook the chicken on grill for 3-4 minutes each side or until cooked through. Transfer the chicken to a plate. Cover with foil to keep warm.
Divide the chicken and lettuce among serving plates. Top with tomato mixture. Serve with the yoghurt and lime wedges.

Budget tip: To save money, replace the chicken breast fillets with 8 thigh fillets.
Patak’s curry pastes are gluten free – if you use a different curry paste and want this to be gluten free, check the label.
If Patak’s Tandoori Curry Paste is unavailable, use mild korma curry paste.






BBQ sauce :

Ingredients:

2 tbs olive oil
1 small onion, peeled, chopped
2 garlic cloves
300g can peeled tomatoes, drained
2 tbs tomato puree
1 tbs brown sugar
1 tbs Worcestershire sauce
1 tbs sweet chilli sauce
2 tbs white wine vinegar
1 tbs Dijon mustard

Preparation:
Place the oil in a saucepan over low heat, add the onion and cook for 5 minutes until softened slightly. Add all the other ingredients and bring to the boil. Reduce heat to medium and cook for 5 minutes, stirring, until thickened slightly. Set aside to cool slightly. Place in a blender and blend until smooth. Store in an airtight container in the fridge for up to 2 weeks.

This is perfect sauce for every bbq chicken recipe, because it is simply delicious! I hope you can enjoy cooking and eating your perfect bbq chicken brushed with this perfect sauce.













BBQ Chilli chicken skewers:

Ingredients:

- 2 tablespoons olive oil
- 2 long red chillies, roughly chopped
- 3 garlic cloves, roughly chopped
- 600g chicken tenderloins, halved lengthways
- 250g punnet cherry tomatoes, quartered
- 240g can cannellini beans, drained, rinsed
- 3/4 cup flat-leaf parsley leaves, chopped
- 1/2 red onion, thinly sliced
- 1 tablespoon red wine vinegar
- 2 bunches asparagus, trimmed
- Olive oil cooking spray

Preparation:
Soak skewers in a shallow dish of cold water for 30 minutes. Drain. Process 1 1/2 tablespoons oil, chillies and garlic in a food processor. Pour into a glass bowl. Add chicken. Cover. Refrigerate for 1 hour, if time permits. Thread onto skewers. Combine tomatoes, beans, parsley and onion. Whisk together remaining 2 teaspoons of oil, vinegar, and salt and pepper. Pour over bean mixture. Toss. Preheat a barbecue grill on high heat. Reduce heat to medium. Spray asparagus with oil. Cook for 1 to 2 minutes, turning, or until tender. Transfer to a plate. Cover. Cook skewers for 5 minutes, turning. Arrange bean salad on serving plates. Top with asparagus and skewers and serve.












SEEKH KABAB:

Ingredients:

* Menace ½ kg
* Mountain papaya few pieces
* Ghee 1/8 kg
* White cumin seed few ounce
* Dry coriander six
* Cinnamon 3
* Comfit 4 pieces
* Black paper ½ spoon
* Red paper as required
* Onion 1/8kg

How to cook:

Grind all the spices now add menace in it and mix it well. Now spread this menace in a pot and put a coal in the center in this menace. Add a spoon of ghee in it and cover it with a led. After one hour remove the led and add chopped onion in it and make sikh kabab with them. And fry it in oil and serve it.

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Old 10-21-2010, 11:40 AM   #5 (permalink)
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Default Re: 2010-2011 Eid al-Adha - Bakra Eid Special Recipes



















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Old 10-21-2010, 11:43 AM   #6 (permalink)
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Default Re: 2010-2011 Eid al-Adha - Bakra Eid Special Recipes

Bhuna Ghost












Nehari







Karelay Goshti



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Old 10-21-2010, 11:45 AM   #7 (permalink)
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Default Re: 2010-2011 Eid al-Adha - Bakra Eid Special Recipes

Kharey Masalay Ka Gosht






Ktakat






Shalgham Gosht


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Old 10-21-2010, 11:49 AM   #8 (permalink)
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Default Re: 2010-2011 Eid al-Adha - Bakra Eid Special Recipes

Shahi Kabab





Qeema Bhari Phari Mirchay






Laziz Biryani





Qeema Pulao





Rost Gosht





Gosht Sabziyon Ka soop




Kharay Masalahy Dar Gosht



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Old 10-21-2010, 11:52 AM   #9 (permalink)
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Default Re: 2010-2011 Eid al-Adha - Bakra Eid Special Recipes

Aalo Qeeme Ki Pooryan






Gosht Temator Ke Rus Mein





Koftay





Masale Dar Klayjee





Sabzi Gosht



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Old 10-21-2010, 11:54 AM   #10 (permalink)
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Default Re: 2010-2011 Eid al-Adha - Bakra Eid Special Recipes

Seekh Anda Kabab





Naram Kabab




Gola Kabab





Zafrani Shahi Kabab



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