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Thread: Pakistani Iftar Recipes From all Desi Chef

  1. #1
    Assalam aleikum,
    In this holy month of Ramadan...DesiTwist has not only brought the religious information but also the best Recipes from around the world Chef in seafood, poultry, meat, appetizers etc.
    Keep Coming as more and more delicious recipes will be coming your way...

    The list of Recipes will be according to the post.

  2. #2
    Fish Fry Recipe

    Fish Fry Recipe

    * Vegetable oil, for frying
    * 1 1/2 to 2 pounds fresh cod
    * Salt and pepper
    * 1 /2 cup all-purpose unbleached flour
    * 2 large eggs
    * 2 tablespoons cold water, a splash
    * 2 cups plain bread crumbs
    * 1/2 teaspoon dried mustard powder
    * 1/4 teaspoon cayenne pepper, a few pinches
    * Suggested: 3 disposable pie tins
    * Wedged lemons and malt vinegar for topping
    Pour 2-inches of vegetable oil into a large skillet. Place skillet over large burner and heat oil over medium high heat. To check if the oil is hot enough, drop in 1-inch cube of white bread. The bread should brown in a 40 count.
    Cut cod into 4 servings, 6 to 8-ounce portions and season with salt and pepper. Place a couple of scoops of flour in a pie tin. Combine egg and water in second tin. Season plain bread crumbs and mustard and cayenne in the third tin. Coat fish in flour, then egg, and then bread crumbs. Gently set coated fish into hot oil and fry 5 minutes on each side until medium golden brown in color.
    When the fish is evenly golden all over, remove and drain on brown paper sacks.

  3. #3
    hmmm seems delicious. I will tell the recipe to my mom, hopefully she will make it for us :-)

  4. #4
    wow thanks for another amazing topic rahen I am very glad to find yummy recipes so easily here

  5. #5
    Thanks...InshaALLAH we will be rewarded for this...

  6. #6
    Chicken Cutlets

    Chicken Cutlets

    4 boneless, skinless chicken breasts (about 6 ounces each)
    2/3 cup fine dry bread crumbs
    1/3 cup freshly grated Parmesan
    2 teaspoons dried basil
    1 teaspoon dried oregano
    1/2 teaspoon salt
    1/8 teaspoon pepper
    1 egg, beaten
    2 tablespoons milk
    1/2 cup flour
    2 to 4 tablespoons olive oil for frying
    1. Rinse the chicken breasts under running water, then place them on a double layer of paper towels and blot them dry. (Be sure to wash your hands well in warm soapy water immediately after handling raw chicken; do the same for any cutting boards or utensils that the meat comes into contact with.)

    2. Place 2 of the chicken breasts inside a large, heavy-duty plastic freezer bag. Partially seal the end of the bag, leaving a slight gap so air can escape. Using the smooth head of a tenderizing mallet or a rolling pin, pound the meat in even strokes, working from the center out (be careful not to tear the plastic), to a uniform thickness of about 1/3 inch. Repeat this process with the remaining chicken in a new plastic bag. Put the pounded cutlets on a plate and set them aside.

    3. Combine the bread crumbs, Parmesan, basil, oregano, salt, and pepper in a shallow medium-size bowl. Stir them to mix. In a separate shallow bowl or pie plate, beat together the egg and milk. Set both of the bowls aside.

    4. Spread the flour on a plate. Arrange the breading ingredients in assembly-line fashion in this order: cutlets, flour, egg mixture, crumb mixture, empty plate. Working one piece at a time, dredge both sides of the cutlet in the flour, knocking off the excess.

    5. Dip both sides of the floured cutlet in the egg mixture.

    6. Coat both sides of the cutlet with the crumb mixture. Set the breaded cutlet on a clean plate and repeat the process with the remaining pieces.

    7. Set a large skillet over medium-high heat and pour in enough olive oil to coat the bottom of the pan, about 2 tablespoons. Heat the oil for 2 to 3 minutes, then add the cutlets. (If your pan isn’t large enough to cook 4 chicken breasts at once, cook them in batches rather than overcrowd the pan.) Fry each side for 2 1/2 to 3 minutes, turning once, until the chicken is browned and cooked through. (To test, make a small cut in the center of the meat; there shouldn’t be any traces of pink.) Remove the cutlets from the heat and serve. Makes 4 servings.

    8. Make the tangy-sweet honey mustard dipping sauce: Stir together 1/4 cup deli-style mustard, 3 tablespoons sour cream, and 1 to 1 1/3 tablespoons honey, to taste.

  7. #7
    Calcutta Chicken Roll

    Calcutta Chicken Roll

    *500 gms boneless chicken, skinned & cut into 2? cubes
    *250 gms (2 cups) yogurt / curd
    *3 tbsp tandoori chicken masala
    *½ tsp nutmeg powder
    *salt to taste
    *2 tsp mustard oil
    *1 tbsp butter
    *1 tsp coriander leaves, finely chopped (optional)

    *1 ½ cup plain flour (maida)
    *1 tsp oil
    *1 tsp salt (to taste)
    *½ cup water (as required, for kneading dough)
    *3 eggs
    *white oil, to fry the parathas


    *2 large onions, finely sliced (lengthwise)
    *2 green chillies, finely chopped
    *tomato sauce
    *chat masala
    *1 lemon, halved


    Chicken stuffing:
    1. Wash the chicken cubes and beat a little with a kitchen knife.

    2. Sprinkle salt, lime juice and mustard oil over the chicken pieces and rub altogether.

    3. Add tandoori chicken masala and the nutmeg powder.

    4. Whip the yogurt & pour over the chicken cubes, add the chopped coriander leaves and mix well. Marinate for at least 30 minutes.

    5. Take a non-stick pan and melt butter. Take out the chicken cubes from the marinade and fry them till tender and cooked thoroughly.

    Making parathas (for roll):
    1. Beat the eggs well with a little salt and keep aside.

    2. Sift the flour, add salt and oil and knead to form a soft dough. Divide the dough into roundels (the roundels will be slightly bigger than those for making roti / chapatti).

    3. Take a rolling board, and roll out a circular paratha (a little thicker than ordinary roti / chapati).

    4. Heat tawa / griddle and place the paratha on the heated tawa / gridldle. Cook one side then flip to cook the other side.

    5. Pour 1 tsp oil on the tawa / griddle and coat the parantha with the oil. Keep aside.

    6. Add 1 tsp of oil again on the tawa / griddle and pour a little portion of beaten egg on the tawa / griddle. Quickly put a paratha on the egg and allow the egg to set.

    7. Flip the paratha over to the other side (egg side up) and cook till both sides are evenly fried.

    8. Remove the fried paratha from tawa / griddle. Keep aside.

    Assembling the roll:
    1. Place the paratha (egg side up) on a serving plate and lay a portion of the cooked chicken pieces in a straight line in the middle of the paratha.

    2. Place sliced onions, chopped green chillies on the chicken cubes, add tomato sauce and sprinkle chat masala. Finally squeeze the lemon on the chicken cubes.

    3. Roll the paratha with the chicken stuffing firmly so that the chicken cubes do not fall.

    4. Wrap the roll in a tissue paper and serve hot with tomato sauce / chilli sauce.

  8. #8
    Finger Fish

    Finger Fish

    * 400 g fillets of white fish, partially thawed
    * 120 g breadcrumbs
    * 2 tbsp grated parmesan cheese
    * 1 tbsp chopped fresh parsley
    * 1 tsp grated lemon peel
    * ½ tsp paprika
    * ½ tsp dried thyme
    * ¼ tsp garlic salt
    * 150 ml double cream
    * 1 egg
    * 100 ml plain flour
    * 100 ml vegetable oil
    * freshly ground pepper
    * salt
    Step 1:
    Prepare the fillets Cut the cod fillets into strips and set aside.

    Step 2:
    Make the coating Place the breadcrumbs in a bowl, and season with some pepper and salt. Add the parsely, parmesan cheese, garlic salt, lemon peel, paprika and thyme and mix them together thoroughly.

    Step 3:
    Beat the egg In a separate bowl, pour in the egg and the cream. Beat them together with a fork.

    Step 4:
    Prepare the flour Put the flour in a bowl ready to coat the fish.

    Step 5:
    Coat the fish Lightly dust the fillets in the flour. Then dip them into the egg and cream and finally coat it with the breadcrumb mixture.

    Step 6:
    Fry the fingers Now you have your fish fingers ready, take a frying pan and heat up the vegetable oil over a moderate heat. When hot place the fingers in the pan. Turn them over and cook until the fish flakes easily and the breadcrumbs are a golden brown.

    Step 7:
    Drain the fingers Take them out with a slotted spoon and place on kitchen paper to drain off any excess oil.

    Step 8:
    Serve up Place on plates and serve with lemon wedges and chips.

  9. #9
    wow rahen, thanx a ton buddy :hug;

  10. #10
    most welcome dear...

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