Wednesday, 6 June 2018

Lab-e-Shireen

Special Lab-e-Shireen Recipe Bakra Eid is on its way and a nothing defines Eid Recipes celebrations like a good old bowl of creamy, milky sweet and tasty lab-e-Shireen recipe. This delectable and creamy sweet dish is one of the most beloved desserts of Pakistan and foodies of all age eat in with great delight. There is a wide range of varieties of delectable recipes on the sooperchef menu like ...

 

Ingredients

  • 1 ltr Milk
  • 1 cup Mango Custard Powder
  • 150g Vermicelli
  • 1 cup Sugar
  • 1 tsp Vanilla Essence
  • 25g Almond
  • 25g Pistachio
  • 25g Raisins
  • 25g Coconut
  • 300g Cream
  • 4 Banana
  • 100g Green Grape
  • 100g Black Grape
  • 100g Red Pomegranate
  • 4 Peach
  • 2 Mango
  • Half tin Mehran Pine Apple
  • 1 tin Mehran Mix Fruit
  • 25g Red Cherry
  • 100g Rasgulla (small)
  • 25g Green Jelly
  • 25g Red Jelly

Cooking Method

  1. In a pan, add milk and bring to heat
  2. Now, add mango custard powder and cook for 2-3 minutes
  3. Now, add vermicelli, sugar, vanilla essence, almond, pistachio, raisins, coconut and cook until thickened
  4. Let it cool and add cream
  5. Now, add banana, green grapes, black grapes, red pomegranate, red cherry, peach, mango, Mehran Pine Apple, Mehran Mix Fruit, rasgulla, cream and mix it
Article By: Sooperchef.pk

Thursday, 10 May 2018

Chicken Rice Bites

Our point is to furnish you with simple Ramadan formulas and a thought regarding how to cook tasty dinners at home in a simple way. Take after our two-minute moment iftar recipes instructional exercise and begin cooking scrumptious suppers at home. Not exclusively do we give mouth-watering Ramadan formulas, however we likewise give instructional exercises on simple Ramadan formulas which fill in as a motivation for foodies and cooks to experiment with. We acquire you tasty formulas Urdu and English, including Pakistani iftar formulas, iftar formulas, Ramadan unique formulas, Ramadan formulas for iftar by sooperchef.pk, snacks and simple Ramadan recipes.We convey simple Ramadan formulas that are pragmatic, valuable and agreeable with basic hunt alternatives on our site, themed Ramadan formulas gathering to make it simple for you to cook and appreciate with your loved ones.


Ingredients

  • Oil – 1 Tbsp
  • Chopped Onion – 1 Tbsp
  • National Garlic Paste – 1/4 Tsp
  • National Ginger Paste – 1/4 Tsp
  • Chopped Tomatoes – 2 Tbsp
  • National Biryani Masala – 2 Tbsp
  • Yogurt – 2 Tbsp
  • Chopped Green Shimla Mirch – 1 Tbsp
  • Chopped Colored Shimla Mirch – 1 Tbsp
  • Boiled Shredded Chicken – 1 cup
  • Rice – 1 1/2 cup
  • National Chat Masala
  • 1 egg
  • Green Onion – 1/2 cup
  • Oil – 2 Tbsp
  • National Chilli Garlic Sauce – 2 Tbsp

Method

  1. In a frying pan – Add 1 tbsp oil, 1 tbsp chopped onion, 1/4 tsp National Garlic Paste, 1/4 tsp National Ginger Paste, chopped tomatoes, 2 tbsp National Biryani Masala, 2 tbsp yogurt, chopped green shimla mirch, chopped colored shimla mirch and boiled shredded chicken.
  2. Mix well and cook for 2 minutes.
  3. Cool the mixture in room temperature.
  4. To this mixture – add 1 1/2 cup of rice, National Chat Masala (up to taste), 1 egg and green onion.
  5. Mix it well and make small patties.
  6. In a frying pan – add 2 tbsp oil and fry the small patties.
Article By: Sooperchef.pk

Wednesday, 9 May 2018

Kanafa

"A most loved Palestinian sweet! Crunchy destroyed phyllo batter is prepared with a layer of velvety sweet cheddar and afterward splashed in rosewater syrup. It's basic yet amazing for Ramadan recipes. The cheddar filling is customarily produced using Nabulsi cheddar that is desalted. The ricotta-mozzarella blend is an awesome substitute, and lower-fat items can be utilized. In the event that you approach a Middle Eastern basic supply, you can most likely find kanafa color, which transforms the batter into the orange or ruddy shading that is the mark of kanafa."

Ingredients

  • 1 (16 ounce) box shredded phyllo dough (kataifi)
  • 1 (15 ounce) container ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 1/3 cup white sugar
  • 12 ounces unsalted butter
  • 1 cup white sugar
  • 1/2 cup water
  • 1 teaspoon lemon juice
  • 1/8 teaspoon rose water (optional)

Directions

  1. Preheat an oven to 400 degrees F (200 degrees C).
  2. Use a food processor to finely chop the frozen, shredded phyllo dough. The strands should be about the size of a grain of rice. Pour the dough into a large mixing bowl. In a separate bowl, mix together the ricotta, mozzarella, and 1/3 cup sugar.
  3. Place the butter in a large liquid measuring cup or bowl with a spout. Heat the butter in a microwave until completely melted, and let it sit for several minutes until a thick white foam has formed on top. Clarify the butter by using a spoon to skim off the foam.
  4. Carefully pour the butter into the bowl of phyllo dough. Avoid pouring in the white milk solids at the bottom of the clarified butter. Use your hands to mix the butter and dough together. Make sure that the butter is absorbed by taking handfuls of the dough and rubbing it between your palms.
  5. Evenly spread the buttered phyllo dough into a 9x13-inch pan and firmly press it into the bottom and edges. Spread the cheese mixture onto the dough, avoiding the edges of the pan.
  6. Bake in the preheated oven until the cheese is slightly golden and the edges of dough are brown and bubbly, 30 to 35 minutes.
  7. While the kanafa is baking, prepare the syrup. Combine the water and 1/2 cup sugar in a small saucepan. Bring the mixture to a boil over medium-high heat. Reduce the heat to medium and stir in the lemon juice. Simmer, stirring constantly, until the sugar is dissolved and the mixture is thickened, 5 to 7 minutes. (Do not let the mixture turn golden and caramelize.) Remove from heat and add the rose water; set aside.
  8. Remove the kanafa from the oven. Place a large platter or baking sheet over the baking dish. Using oven mitts, carefully invert the baking dish onto the platter so the phyllo is on top. Pour the syrup over the kanafa. Cut into pieces and serve while hot.

Wednesday, 14 February 2018

Reshmi Kabab Recipe With Marinated Chicken

eshmi is an Indian word that signifies "silk." This is an adept portrayal for these satiny finished, flavorful chicken kababs that are a customary Mughlai dish arranged in India.
Reshmi kabab gets its name from the succulent succulence of the meat added to the sticks. The meat gets this surface on account of the marinade in which it is doused. The formula is exceptionally basic, simply make sure to permit an entire day for the chicken to marinate legitimately.

What You'll Need

  • 1/2 cup almonds
  • 1 cup ​coriander (fresh)
  • 2 large onions (chopped)
  • 2 tablespoons garlic paste
  • 1 tablespoon ginger paste
  • 1 dash salt (to taste)
  • 1 lemon (juiced)
  • 1/2 cup yogurt (fresh, unsweetened, and should not be sour)
  • 2 1/4 pounds/1 kilogram chicken (boneless, cut into 2-inch cubes)​
  • 1–2 tablespoons butter (or vegetable cooking oil; for grilling kababs)

How to Make It


Soak the almonds in hot water for 10 minutes to loosen the skins. Press each almond between your thumb and index finger so the skin splits and can be removed.
In a food processor, mix the almonds, coriander, onion, and ginger and garlic pastes and grind to form a smooth paste. Add salt to taste, then lemon juice and mix well.
In a large bowl, pour the paste and yogurt over the chicken and mix well to coat all the pieces. Cover and allow to marinate in the refrigerator for 24 hours.
Put the marinated chicken pieces on skewers and grill. Lightly brush with oil to prevent sticking.
When the chicken is cooked, remove from the skewers and serve with mint-coriander chutney, thinly sliced onions, and hot naans (tandoori-baked Indian flatbread).

Choose Your Meat

Traditionally, chicken, beef, or lamb meat is used for these kababs. Prawns or scallops are good substitutes as well.

Want It Spicier?

The easiest way to boost the heat on the kababs is to add green chilies to the recipe. Another option is to mince a couple of serrano peppers with the seeds and add red pepper flakes. Either should be added to the food processor.

If you're making a curry that involves fresh chilies, you can add a spicier variety of chili to that so you don't affect the overall flavor of the dish. You can also scrape the inside of the chili and add only the seeds for a more subtle spiciness. Otherwise, you can always add chili powder or cayenne pepper. This may be the easiest option as these are more readily available to many home cooks.

Do not add more curry powder, garam masala, or paprika, however. Those add flavors and/or color, not heat. Altering the proportions of these spices can significantly affect the flavor of a dish.

Indian Style Sheekh Kabab


"This is a hot and amazingly delightful formula which will doubtlessly be a hit at any BBQ party."

Ingredients


  • 2 pounds lean ground lamb 
  • 2 onions, finely chopped 
  • 1/2 cup fresh mint leaves, finely chopped 
  • 1/2 cup cilantro, finely chopped 
  • 1 tablespoon ginger paste 
  • 1 tablespoon green chile paste 
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander 
  • 2 teaspoons paprika 
  • 1 teaspoon cayenne pepper
  •  2 teaspoons salt
  •  1/4 cup vegetable oil

Directions


  1. In a large bowl, mix ground lamb, onions, mint, cilantro, ginger paste, and chile paste. Season with cumin, coriander, paprika, cayenne, and salt. Cover, and refrigerate for 2 hours.
  2. Mold handfuls of the lamb mixture, about 1 cup, to form sausages around skewers. Make sure the meat is spread to an even thickness. Refrigerate until you are ready to grill.
  3. Preheat grill for high heat.
  4. Brush grate liberally with oil, and arrange kabobs on grill. Cook for 10 minutes, or until well done, turning as needed to brown evenly.
Source: Indian Style Sheekh Kabab

Seekh Kabab Recipe

Ingredients



  • Minced Beef : 1 kg
  • Eggs : 2
  • Onions : 250 grams
  • Green Chilies : 6
  • Fresh Coriander : half bunch
  • Papaya Paste : 1 teaspoon
  • Ginger Garlic Paste : 2 teaspoon
  • Oil : As required
  • National Seekh Kabab Masala : 1 packet (50 grams)

Method



  1. Combine mince, onions, green chilies and fresh coriander in a chopper and grind well.
  2. Add ginger garlic paste, papaya paste, National Seekh Kabab Masala and eggs.
  3. Knead the mixture well to distribute all ingredients equally.
  4. Dampen your hands with water, scoop a handful of the mixture and press firmly onto barbecue skewers in long, even kababs.
  5. Barbecue over hot coals, or alternatively, shallow fry in a wide pan (you won’t need skewers if frying).
  6. Serve with salad, raita and hot parathas.
Source: Seekh Kabab Recipe

Mutton Karahi

Ingredients



  • 1 kg. mutton cubes
  • 1 tbsp. chopped ginger
  • 1inch piece ginger, peeled and cut into small sticks  
  • 4-5 green chillies cut into half
  • 2 green chillies, chopped
  • 3 tomatoes, finely chopped
  • 2 tsp. black pepper, ground
  • 2 tbsp. garam masala
  • 4 tbsp. finely chopped coriander leaves
  • 2 tsp. salt
  • 1\2 cup oil   

Mutton Karahi



  1. Heat oil in a shallow frying pan or karahai. Add chopped ginger and green chilli, stirring frequently fry for 2 minutes.
  2. Add meat and salt. Stirring frequently fry until the meat is well browned
  3. Add water, stir well and simmer for 20-25 minutes or until the meat is almost tender, and nearly all the water has evaporated.
  4. Add chopped tomatoes, stirring frequently fry the meat mixture for about 10 minutes until the tomatoes  are reduced to a pulp. Add a little water if necessary to prevent the mixture from sticking to the bottom of the pan
  5. Add ginger sticks, chopped green chili, black pepper and garam masala. Still stirring frequently fry the mixture for few more minutes. Sprinkle with finely chopped coriander leaves
  6. Serve hot with nan or chapati. 
    Try our Chicken Karahi         
Source: Mutton Karahi

Lab-e-Shireen

Special Lab-e-Shireen Recipe Bakra Eid is on its way and a nothing defines Eid Recipes celebrations like a good old bowl of creamy, milky s...