Thursday, 10 May 2018

Aloo Channa Cheese Samosa

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Ingredients

  • Oil – 2 Tbsp
  • National Garlic Paste – 1/2 Tsp
  • National Ginger Paste – 1/2 Tsp
  • Chopped Onion – 1/2 Cup
  • Chopped Potatoes – Full cup
  • Boiled Channa – 1/2 Cup
  • National Red Chilli Powder – 1 Tsp
  • National Turmeric Powder – 1/2 Tsp
  • National Cumin Powder – 1 Tsp
  • National Garam Masala – 1 Tsp
  • Water – 1/2 Cup
  • National Iodized Salt
  • Shredded Mozeralla Cheese – 1/2 Cup
  • Samosa Patti
  • National Ketchup

Method

  1. In a frying pan – add 2 tbsp oil, 1/2 tsp National Garlic Paste, 1/2 tsp National Ginger Paste and 1/2 cup chopped onion.
  2. Fry.
  3. To the same pan – add chopped potatoes.
  4. Fry.
  5. To the same pan – add boiled channa, 1 tsp National Red Chilli Powder, 1/2 National Turmeric Powder, 1 tsp National Cumin Powder, 1 tsp National Garam Masala, 1/2 cup water and National Iodized Salt.
  6. Fry till the mixture turns golden brown.
  7. Take the mixture in a bowl, add shredded mozeralla cheese and mix well.
  8. Fold channa mixture in samosa patti and fry them deep.
Article By: Sooperchef.pk

Wednesday, 9 May 2018

Sticky banoffee loaf with toffee sauce

Bake a mash-up of sticky toffee pudding and banana loaf. Leftover cake will keep for a few days and is great with a cuppa – and the sauce is delicious with ice cream


Ingredients

  • 100ml dark rum (optional)
  • 2 tsp bicarbonate of soda
  • 200g chopped dates
  • 100g vegetable suet
  • 250g plain flour
  • 1 tsp vanilla extract
  • 100g golden caster sugar
  • 2 ripe bananas, chopped
  • crème fraîche or vanilla ice cream, to serve (optional)
  • For the toffee sauce
  • 150ml double cream
  • 100g dark brown sugar
  • 75g butter

Mother's Day Recipes

Method

  1. Pour the rum and 200ml water into a saucepan (if you’re not using the rum, add an extra 100ml water). Bring to the boil, add the bicarb and dates, then leave to cool, allowing the dates to soak up the boozy liquid.
  2. Heat oven to 180C/160C fan/gas 4. Pour the dates and the liquid into a bowl and add the suet, flour, vanilla and sugar. Beat until completely mixed, then fold in the banana and spoon into a lined 900g loaf tin. Bake for 40-45 mins until an inserted skewer comes out clean. Leave to cool.
  3. While the cake is cooling, put the cream, sugar, butter and a small pinch of salt in a saucepan. Bring to the boil and cook until you have a bubbling sauce. Slice the banoffee loaf, pour over some sauce and serve with crème fraîche or vanilla ice cream, if you like.
Article By: Sooperchef.pk

Friday, 4 May 2018

Authentic Bangladeshi Beef Curry

"This spicy beef curry is best served with plain basmati rice or eaten with naan or pita bread."

Ramzan Recipes

Ingredients

3 tablespoons olive oil
1 onion, chopped
6 cloves garlic, minced
5 green chile peppers, finely sliced
1 teaspoon ginger paste
3 whole cardamom seeds
2 whole cloves
1 1/2 (2 inch) cinnamon sticks
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground turmeric
1 teaspoon garlic powder
1 teaspoon cayenne pepper
1 cup water
2 pounds boneless beef chuck, cut into 1-1/2-inch pieces

Directions

Heat olive oil in a skillet over medium heat. Add onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more.

Stir in the garlic, green chiles, ginger paste, cardamom seeds, cloves, and cinnamon sticks. Cook and stir until the garlic begins to brown, 3 to 5 more minutes.

Mix cumin, coriander, turmeric, garlic powder, cayenne pepper, and water into the onion mixture. Simmer until most of the water has evaporated and the mixture has thickened.

Stir in beef chuck pieces until coated with spice mixture; simmer over medium-low heat, stirring occasionally, until the beef is cooked through and tender, about 1 to 1 1/2 hours.

Wednesday, 14 February 2018

Homemade Veggie Pizza

Ingredients


  • 2 teaspoons active dry yeast 
  • 1 cup warm water 
  • 3 cups all-purpose flour 
  • 1 tablespoon white sugar 
  • 1 tablespoon dried oregano 
  • 1 teaspoon salt 
  • 1 egg 
  • 1 tablespoon extra-virgin olive oil
  • 1 (15 ounce) can diced tomatoes 
  • 1 (6 ounce) can tomato paste 
  • 1/2 small onion, chopped
  • 1 tablespoon dried oregano
  • 1 clove garlic, finely chopped 
  • 1 teaspoon onion powder 
  • 1 teaspoon kosher salt 
  • 1 pinch ground black pepper 
  • 1 1/4 cups shredded mozzarella cheese 
  • 1/2 cup chopped green bell pepper (optional)
  • 1/2 cup chopped onion (optional) 
  • 1/2 cup sliced fresh mushrooms (optional)
  • 1/4 cup shredded mozzarella cheese

Directions


  1. Sprinkle yeast over warm water in a small bowl. The water should be no more than 100 degrees F (40 degrees C). Let stand for 5 minutes until yeast softens and begins to form a creamy foam.
  2. Sift flour, sugar, 1 tablespoon oregano, and 1 teaspoon salt into a large bowl. Mix egg and oil into dry ingredients; stir in yeast mixture. When dough has pulled together, turn out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, then place dough in bowl and turn to coat with oil. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 1 hour.
  3. Preheat oven to 450 degrees F (235 degrees C). Lightly grease a baking sheet.
  4. Cook and stir diced tomatoes, tomato paste, onion, 1 tablespoon oregano, garlic, onion powder, 1 teaspoon salt, and pepper in a saucepan over medium heat. Cook until sauce has thickened, 15 to 20 minutes.
  5. Punch down dough and turn it out onto a lightly floured surface. Use a knife to divide dough into two equal pieces--do not tear. Shape dough into rounds and let rest for 10 minutes. Form dough into rectangles, and place onto prepared baking sheet. Spoon tomato sauce over dough. Sprinkle with 1 1/4 cup mozzarella cheese; top with bell pepper, onion, and mushroom. Sprinkle 1/4 cup mozzarella cheese over top.
  6. Bake in preheated oven until crust is browned and crisp and cheese has melted, 20 to 25 minutes.
Source: Homemade Veggie Pizza

Instant Pizza Cups - Bread Pizza Cups - Katori Pizza - Easy Anytime Snack


Who doesn't love Pizza? We as a whole do! This whenever nibble is an ideal combo of crunchy heated bread with brilliant veggies stacked with cheddar. Pizza Cups, arranged in the blink of an eye, is a hero of whenever desires and sudden gathering plannings.

Ingredients


  • Mixed vegetable 1 Cup (16 tbs) , chopped (Onions, Bell Peppers, Olives, Corn)
  • Salt To Taste
  • Pepper To Taste
  • Mixed herbs 1 Teaspoon
  • Mozzarella cheese 1/3 Cup (5.33 tbs)
  • Bread slices 9 , crust removed
  • Oil 2 Teaspoon (Drizzle a few drops in each cup)
  • Cheese 1/4 Cup (4 tbs) (To top the Pizza Cup)

Directions


MAKING
  1. In a bowl take chopped assorted vegetables of your choice (Corn, Bell peppers, Onions, Olives, etc.)
  2. Season the veggies with salt and pepper to taste and a teaspoon of mixed herbs. Add mozzarella cheese and Mix it well
  3. Take a cupcake dish and grease ti with oil/butter.
  4. Remove the crusts of the bread and place the soft center of the bread (one in each cupcake mold).
  5. Top the beard with the Vegetable Stuffing and drizzle a few drops of oil in each each.
  6. Top the Cups with more cheese.
  7. Bake the Pizza cups in an oven at 220 degrees for 8 to10 Minutes

SERVING

Take out the Pizza Cups, let them cool a little, and then they are ready to serve. A simple no fudd Snack. Enjoy!

Chicken Fingers with Honey Mustard Dipping Sauce


Making your own particular chicken strips is fun and simple and this formula utilizes fixings you most likely as of now have. Give the children a chance to help by pulverizing the grain and whisking the plunge.

Ingredients:



  • 1 cup (250 mL) Milk
  • 1/4 cup (60 mL) liquid honey
  • 1/4 cup (60 mL) Dijon mustard or  prepared mustard
  • Salt and pepper, to taste
  • 1/2 cup (125 mL) light mayonnaise
  • 3 tbsp (45 mL) cider vinegar
  • 1 1/2 lbs (675 g) boneless skinless chicken breasts
  • 2 cups (500 mL) crushed crisp rice or shredded wheat cereal

Preparation



  1. Preheat oven to 450 °F (230 °C). Line a baking sheet with foil; Butter or spray foil.
  2. In glass measuring cup, whisk together milk, honey, mustard, 1/2 tsp (2 mL) salt and 1/4 tsp (1 mL) pepper. Pour 1/3 cup (80 mL) of mixture into a shallow dish for breading; set aside. Whisk mayonnaise into remaining milk mixture; gradually whisk in vinegar. Let dip stand to thicken while preparing chicken fingers (at least 10 min).
  3. Meanwhile, in another shallow dish, combine cereal with 1/4 tsp (1 mL) salt and a pinch of pepper. Cut chicken breasts into about 3-inch (7.5 cm) by 1/2-inch (1 cm) strips. Dip each chicken strip first into milk mixture in shallow dish then into crumbs, pressing to coat. Place on prepared baking sheet. Discard any excess Milk mixture from breading and excess crumbs.
  4. Bake for about 15 min or until golden brown and chicken is no longer pink inside. Serve with dip. (Any extra dipping sauce can be refrigerated for up to 1 week.)
Source: Chicken Fingers with Honey Mustard Dipping Sauce

CHICKEN FINGERS WITH HONEY MUSTARD SAUCE


Finely ground Parmigiano-Reggiano helps frame a fresh and brilliant covering. Round out this finger-accommodating feast with crunchy crude vegetables. The panko bread scraps are accessible at numerous supermarkets and Asian markets.

INGREDIENTS


  • 1/2 teaspoon paprika
  • 4 boneless skinless chicken breasts
  • 2 eggs
  • 1 cup finely grated Parmigiano Reggiano cheese
  • 1 cup finely grated Parmesan cheese
  • 1 cup (Japanese bread_crumbs) panko bread crumbs
  • 1 cup (Japanese bread_crumbs) fresh bread crumbs
  • 4 teaspoons chopped fresh oregano (or 2 tsp/10 mL dried)
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 cup butter melted
  • Honey_Mustard Sauce:
  • 1/3 cup light mayonnaise
  • 2 tablespoons Dijon mustard
  • 1 tablespoon liquid honey

METHOD


Honey Mustard Sauce: 
  1. In small bowl, stir together mayonnaise, Dijon and honey. (Make-ahead: Cover and refrigerate for up to 3 days.)
  2. Between sheets of plastic wrap, pound chicken with flat side of meat pounder or with rolling pin until 1/2 inch (1 cm) thick. Cut lengthwise on diagonal into 4- x 1-1/2-inch (10 x 4 cm) strips. In bowl, whisk eggs. In shallow bowl, combine cheese, bread crumbs, oregano, salt, pepper and paprika.
  3. One at a time, dip chicken strips into eggs, letting any excess drip back into bowl. Dredge in cheese mixture, coating generously and pressing to adhere. (Make-ahead: Refrigerate, layered between waxed paper, in airtight container for up to 24 hours. Or freeze for up to 2 weeks; bake frozen, adding 5 minutes to baking time.)
  4. Arrange on greased baking sheets; drizzle with butter. Bake in 425°F (220°C) oven until golden, crispy and no longer pink inside, about 15 minutes. Serve with dipping sauce.
Source: CHICKEN FINGERS WITH HONEY MUSTARD SAUCE

Aloo Channa Cheese Samosa

Iftar Recipes in Urdu and English, Find New Ramadan Iftar Recipes 2018 for Pakistani, Chinese, Italian, Indian Food Cooking Tips and Ramadan...