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Thread: Pakistani Iftar Recipes From all Desi Chef

  1. #11
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  2. #12
    Keema Biryani

    Ingredients Of Keema Biryani

    • 1/2 kg rice,( half Boiled with 1tsp cumin seeds, salt and bay leaves)
    • 1 kg mince
    • 2 tbsp red chili powder
    • Salt to taste
    • 1/2 cup oil
    • 2 onions, sliced
    • 1/2 bunch mint leaves, chopped
    • 6 green chillies, whole
    • 2 tbsp garlic ginger paste
    • 2 tbsp whole all spices (black pepper, cloves, cardamoms and cinnamon stick)
    • 5-6 tomatoes, chopped
    • 1/2 cup dry plums
    • 1/2 bunch coriander leaves, chopped
    • 1 tsp coriander powder
    • 1 tsp cumin powder
    • 1 tbsp all spices powder (garam masala)
    • Few Bay leaves

    Method Of Keema Biryani

    • Heat the oil in a pan and fry the onions, when they are light brown in color then add whole spices and bay leaves and allow to splutter.
    • Mix in the minced meat and the ginger-garlic paste and fry for 6-7 minutes over a medium heat.
    • Once the mince is nicely fried, mix in the tomatoes, plums, salt, cumin powder, red chili powder, all spices powder, coriander powder and cook it covered on low flame till all water dries up and mince is cooked.
    • In other pan put some oil in bottom and then place cooked mince, green chilies, mint and coriander leaves and cover it with half cooked rice.
    • Seal the pan with its cover and put the biryani on dum for 5- 15 minutes. Serve hot with khuchoomer salad and raita.

    Tip: If you are cooking 1 kg rice then you must take 2kg mince. Mince should always be double in quantity.

  3. #13
    Anarkali Biryani

    Ingredients of Anarkali Biryani

    • 1/2 kg rice
    • 375 gm boneless chicken
    • 250 gm yogurt
    • 5 green chilies, chopped
    • 2 tomatoes, chopped
    • 2 onion, thinly sliced
    • 2 tbsp garlic ginger paste
    • 1/2 tsp jailfel and jalwatrey powder
    • 1/4 bunch fresh coriander, chopped
    • 1/4 bunch mint leaves, chopped
    • 8 whole black pepper
    • 6 cloves
    • 1 tbsp cumin seeds
    • 4 green cardamoms
    • 4 sticks cinnamon
    • 20 cashew nuts
    • 20 pistachios
    • 20 chilghozas
    • 1 tsp red food color
    • Few bay leaves
    • 2 tbsp crushed pomegranate seeds (anardana)
    • 50 gm dry plums
    • 1 tsp cumin powder
    • 2 tbsp red chili powder
    • 1 tsp turmeric powder
    • 2 tbsp kewra
    • Salt to taste
    • 1 cup ghee

    Method Of Anarkali Biryani

    • Heat 1 cup ghee in a pan, add big and small cardamoms, cloves, bay leaves, 2 cinnamon sticks and whole black pepper and fry it for 1-2 minutes.
    • Add garlic and ginger paste and onions together. Let them cook till they change color in light brown, then add1 tsp cumin seeds. Now cook it till the onions change its color into golden brown.
    • Add tomatoes and green chilies and lower the flame. Cook it for 2-3 minutes and then add 1 1/2 red chili powder, 1 tsp cumin powder, 1 tsp turmeric powder and salt. Mix it and then add yogurt.
    • In a bowl marinate chicken with 1/2 tsp garlic ginger paste, salt, 1 tsp red food color, 1 tsp red chili powder, 1/2 tsp turmeric powder, 1/2 tsp cumin powder and mix it well with your hands.
    • In a pan heat little oil and sauté the marinated chicken for 4-5 minutes. Remove it from heat.
    • In other pan heat 1 tbsp ghee and roast all the nuts in it till they change their color in light golden. Remove them from heat.
    • In a wok heat water for rice. Add bay leaves, 2 cinnamon sticks, 1/4 tsp cumin seeds and salt in water. When water starts boiling add rice.
    • In a gravy add layer of chicken, coriander and mint leaves, dry plums and pomegranate seeds. When rice are half cooked add layer of drained rice on gravy. Then add roasted nuts and remaining rice.
    • Add kewra and 2 tbsp ghee on top and now cook it covered. First increase the heat for 1 minute and when steam forms then lower the heat and put the biryani on dum for 10-15 minutes.
    • Serve hot with raita and salad

  4. #14
    Some Recipes From UAE chef

    Chicken Fateh

    100 gms boneless chicken, boiled and shredded
    1/4 piece of large Arabic bread, cut into small pieces and roasted till brown
    1 clove garlic, chopped
    Salt and white pepper, to taste
    Cumin and red chilli powders, a pinch each
    20 gms boiled chickpeas
    10 gms pine nuts
    1 tbsp each, chicken stock and hot ghee

    For yoghurt sauce, mix together:
    60 gms yoghurt
    20 gms tahina
    2 cloves garlic, minced
    Salt and white pepper, to taste
    Juice of 1 lemon

    Put bread in a large salad bowl and drizzle chicken stock over. Add chicken, half the chickpeas and garlic and toss well. Season with salt and pepper and add yoghurt sauce, and remaining chickpeas, pine nuts, cumin and chilli powders. Drizzle ghee and serve hot.

    - Recipe by Chef Samer Zin Aldeen, Carlton Tower Hotel, Dubai


    Lamb Liver with Lemon Sauce

    300 gms lamb liver, cubed
    60 gms sliced onion
    30 gms chopped garlic
    Salt, cumin powder and white pepper, to taste
    2 tsp ghee
    Juice of 1 lemon
    1 tbsp chopped coriander
    2 tsp pomegranate juice

    Heat ghee in a saucepan and saute onion and garlic until brown. Add lamb liver, salt and pepper and cook for another 10 minutes. Add lemon and pomegranate juices and cumin powder. Mix well and garnish with coriander. Serve hot with pickles.


    Chicken Tikka Turnovers

    150 gms chicken breast, cubed
    30 gms each, sliced tomato and onion
    1/2 tsp each, garam masala powder, orange colour, powdered black salt, chaat masala and Kashmiri chilli powder
    1 large cardamom, crushed
    100 ml yoghurt
    Juice of 1 lemon
    1 green chilli, chopped
    1 sprig coriander, chopped
    Salt, to taste
    200 gms readymade puff pastry sheet
    1 tbsp oil
    Cornflour paste, for sealing

    Marinate chicken in a mixture of yoghurt, chilli powder, cardamom, black salt, orange colour, garam masala, lemon juice, chaat masala and salt overnight. Chargrill it and shred it to pieces.

    Heat oil in a wok and saute onion. Add chicken, tomato, green chilli and coriander. Saute well. Cool and chill the chicken mixture.

    Roll out puff pastry and cut into circles with an 8-cm diametre cutter. Place a portion of chicken mixture on each circle and fold it into a half-moon shape. Seal edges with cornflour. Bake all the pies in a moderately heated oven for 15-20 minutes or until golden brown. Serve with mint chutney


    Chicken Kofta with Tahina Sauce
    Serves 4

    For the kofta:
    500 gms chicken mince
    100 gms finely-chopped onion
    25 gms finely-chopped parsley
    Cinnamon and sumac powders, a pinch each
    1/2 tsp black pepper
    1 egg, whisked
    Ghee, for basting
    100 ml tahina sauce

    Mix all the ingredients for the kofta and make a sausage-like roll between your palms. Baste it with ghee and grill it till cooked. Brush ghee while it cooks to ensure that it does not stick to the baking tray. When done, drizzle tahina sauce on top and sprinkle some sumac powder. Serve with rocca salad and qubz


    Kofta Maa Patata
    Five portions

    1 kg lamb mince
    100 gms each, grounded onion and chopped parsley
    50 gms chopped mint
    80 gms of readymade mixed Arabic spice*
    Salt and pepper, to taste
    500 gms sliced potatoes
    200 gms sliced tomato
    80 gms tomato paste
    100 ml chicken stock
    Salt and pepper, to taste

    Mix meat with onion, parsley, mint, Arabic spices, salt and pepper. Spread it out on a roasting tray and put it in a preheated oven for 20 minutes at 3500F. Remove the tray, place a layer of potatoes on top of the meat, followed by a layer of tomato on top of the potato slices.

    Pour chicken stock over the tomato and slather with tomato paste. Place the tray back in the oven for 15 minutes or till potato is cooked. Remove, slice the kofta into long chunks and serve along with the gravy in the tray.

    Arabic spice is a mixture of sweet pepper, cinnamon, cardamom and cumin powders. It is available at Lebanese grocery counters


    Pho Phea Tod
    Servesaa 6

    500 gms readymade egg roll sheets
    100 gms glass noodles, soaked until soft and cut into short lengths
    200 gms ground chicken
    1 egg
    1/2 cup each, shredded cabbage and carrot
    5-6 dried mushrooms, chopped
    1/2 tbsp black pepper
    2 tsp salt
    1 tbsp chopped garlic
    Oil, for frying

    Mix chicken, egg, cabbage, carrot, mushroom, garlic, pepper and salt together and then add noodles and mix well. Heat 3 tbsp oil and saute chicken mixture till dry. Keep aside and let it cool. Place a tablespoonful of the filling on an egg roll sheet and fold it half way. Fold in the edges and roll it again to ensure that all the edges are sealed tightly. Deep-fry in hot oil over low heat until golden brown and crispy. Serve.


  5. #15
    Omelette Vegetable Rolls

    * 1 tbsp sunflower oil
    * 1 carrot , thinly shredded
    * 120g pack shiitake mushrooms , stems removed and thinly sliced
    * 100g bag bean sprouts
    * 3 spring onions , thinly sliced
    * knob of ginger , peeled and finely grated
    * 1 garlic clove, chopped or grated
    * soy sauce
    * 3 eggs beaten with 1 tsp sunflower oil

    1. Heat the oil in a wok and stir-fry the carrot and mushrooms for 2 mins until just starting to soften. Add the beansprouts, onions, ginger and garlic and stir-fry for another 1-2 mins or until the beansprouts are starting to turn transparent. Season with the soy sauce and set aside. Can be made up to 4 hrs ahead.

    2. Heat a medium frying pan, add a little oil, then tip out the excess. Pour in a little of the egg and swirl around the pan to make a thin, even layer. Fry for 30 secs or until the edges turn golden, then flip over with a palette knife for another 10 secs. Slide out onto greaseproof paper and repeat until you have made six pancakes. Can be made up to a day ahead.

    3. Cut each pancake in half. Spoon a little of the veg mix in the centre of the half-moon of pancake and roll up, tucking in the edges. Steam briefly to heat the rolls just before serving or microwave on High for 30 secs.

  6. #16
    Potato Stuffed Green chillies

    Potato Stuffed Green chillies

    Green long Mirch [chilies] – 4 big ones
    Potatoes – 2 medium size
    Besan (Bengal gram flour) – ½ cup
    Cumin seeds – 1 tsp
    Mustard Seeds -1 tsp
    Asafoetida (Hing) powder -1/4 tsp
    Olive oil – 4 tbsp
    Turmeric powder-1/2 tsp
    Red chili powder – 1 tsp
    Coriander powder – 1 tbsp
    Garam masala powder – ½ tsp
    Amchur powder (dried mango powder) – ½ tbsp
    Kitchen King masala – 1 tsp
    Salt as per taste

    1. Wash and dry green mirch. Make a slit lengthwise in the mirch and remove all the seeds.

    2. Boil and peel potatoes and keep aside.

    3. In a pan heat 2 tbsp oil. Add cumin seeds, mustard seeds and asafoetida powder. When it crackles, add boiled potatoes and mash it. Sauté for another 2-3 minutes mix well and cover the pan with the lid. Turn the heat to medium-low for 2 minutes.

    4. Add one spoon at a time besan to the potatoes and mix well. After adding all the besan to the pan, cover it for 4-5 minutes to cook the besan thoroughly. Add all dry spices (turmeric powder, red chili powder, coriander powder, garam masala powder, amchur powder and salt). Mix well and cook for a minute. Stuffing is ready.

    5. Take the stuffing off the flame and cool it down.

    6. Preheat oven at 375 degrees for bake.

    7. with the help of dry spoon fill up the mirch with stuffing. Arrange stuffed mirch in an oven proof shallow pan, drizzle 1 tbsp vegetable oil and bake it in the oven for 15 minutes. Keep checking few times.
    Once done, enjoy with fresh roti or paratha

  7. #17
    Corn Fritters

    Corn Fritters

    * 2 cups fresh corn kernels*
    * 2 tablespoons finely chopped bell pepper, optional
    * 2 tablespoons finely chopped red onion, optional
    * 1/4 cup sugar
    * 1/2 teaspoon salt
    * 1 teaspoon baking powder
    * 1/2 cup flour
    * 2 large eggs
    * 1 tablespoon butter, melted
    * 1/3 cup half and half (or milk)

    Cut corn from cob;* set aside. If using onion and pepper, finely chop and set aside.

    Stir together sugar, salt, baking powder, and flour; set aside.
    Whisk together eggs, melted butter and half and half (or milk). Add sugar and flour mixture and stir gently. Fold in corn and other optional vegetables.

    Heat non-stick griddle over medium-low heat; (spray with non-stick spray as needed to prevent fritters from sticking). Drop about 2 tablespoons batter onto hot griddle. Using the back of a spoon, gently spread batter out to create a 4-inch circle. Cook 2-3 minutes, gently flip fritter and cook 1-2 minutes longer or until golden brown. Serve warm with suggestions below.

    Corn fritters were a harvest favorite of pioneers and they are prized by Gourmets today. Depending on what they are served with, use them as an appetizer, breakfast dish, supper entrée, or as a side dish. There are two types of fritters:

    1) deep fried doughy lumps, and

    2) those that resemble a thinner pancake. This recipe is the less fattening pancake variety.

    Recipe makes approximately 15 4-inch pancakes, serves approximately 5

    * Stand corn cob on end; slide a sharp knife down the cob, slicing off the top half of the kernels; turn the knife over and using the dull side of knife, scrape the remaining kernels and milky starch from the cob of corn. If fresh corn is not available, drained canned corn or frozen corn will work.

    - Plain fritters (made without the onion and pepper) are excellent plain, sprinkled with powdered sugar, or served with syrup.

    - Fritters made savory with onion and pepper are nice with fresh tomatoes, or Crab Topping: Drain and pat dry approximately 6-ounces lump crab meat, gently stir in 1/2 cup sour cream, 2 tablespoons snipped fresh chives, 1/4 teaspoon white pepper, 1/8 teaspoon cayenne pepper, salt to taste. Spoon over fritters.

  8. #18
    wow lovely recipes rahen, thanks girl.

  9. #19
    wow yummy recipes, looks and sounds delicious all of them

  10. #20
    Omelette Vegetable Rolls is best for the way

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