~ Asma Altaf Ke Kitchen Sey ~

[asma.altaf]

BARBECUE CHICKEN PIZZA

• 1 half Chicken Breast (skinless & boneless)
• Homemade Pizza Dough or (16 ounce) package of Pre-Baked Pizza Dough
• 1/3 cup of Red Onion (Lal Pyaz) (thinly sliced)
• 2 tbsp. of Fresh Cilantro/Coriander Leaves (Hara Dhania) (chopped)
• 1 cup of Shredded Mozzarella Cheese
• 1 cup of Barbeque Sauce (divided)
• Marinara Sauce
• 1 tbsp. of Sesame Oil (Zaitoon Ka Tail)
  

1. Heat the sesame oil in a skillet over medium heat. Place the chicken breast in the skillet, and top with 1 tablespoon barbeque sauce. Cook 10 minutes, turn, and top with 1 tablespoon barbeque sauce. Continue cooking 10 minutes, until juices run clear. Cool slightly, and cut into chunks.
2. Preheat oven to 425 degrees F (220 degrees C).
3. In a small bowl, mix the remaining barbeque sauce and marinara sauce. Spread evenly over the pizza crust. Sprinkle with shredded mozzarella cheese . Arrange cooked chicken chunks and red onion slices over the top.
4. Bake 15 minutes in the preheated oven, or until the cheese is melted and bubbly. Remove from heat, sprinkle with fresh cilantro/coriander leaves, and let sit 10 minutes before slicing

1. by chef zakir

[asma.altaf]

Re: شیف اسپیشل رمضان تراکیب

beef\mutton biryani

Ingredients
1 kg Mutton/chicken
1 kg Basmati rice
100 grm Yogurt
Salt to taste
1 medium onion
6 Garlic clove
1 tbs Ginger paste
8 Small ilaichi
1 tbs gralic paste
10 cloves
Oil or ghee
Kewra few drops
Yellow food color two pinch
Sugar a pinchinstructionsAdd mutton, salt and garlic cloves in a pot with two glasses of water. If you're using chicken, you can do with only one glass of water.
Cook on a low flame till the meat is tender and the water dries.

Take one medium onion. Slice it and fry it in about 4-5 tablespoons of oil till its light brown. Add the rest of the spices, yogurt and fry it a little.

Simultaneously soak the rice in water for half an hour.
Boil the rice till they're half cooked,
drain the water and keep them aside.

Add the cooked meat to the sauted onions to make the masala and cook uncovered for a few minutes to evaporate excess water.
When most of the water has evaporated,
transfer a little rice to a pot, and on top of that add some of the meat/masala combo. Make layers of this. The way I usually do it is put half the rice in, add all the meat/masala then top that off with the rest of the rice.

Sprinkle on it a solution of kewra, yellow food color and pinch of suger.

Keep it covered and on a low flame.
Keep the pot tightly closed - you're trying to steam cook the rice. When the rice is done, the biryani is ready.
Serve with salad or garlic

[asma.altaf]

Re: شیف اسپیشل رمضان تراکیب

hi its nice recipes

[asma.altaf]

Re: شیف اسپیشل رمضان تراکیب

Burfi

Ingredients

4 cups powdered milk
evaporated milk
Seeds of 4-5 small illaichi
2 cups sugar
1/2 cup water
2 table spoon oil or ghee

In the powdered milk add enough evaporated milk to knead it into a hard dough. Roll it up into a hard ball and keep it in the freezer for 15-20 minutes. Then take it out and grate it with a corase grater.In a pot heat the oil and add the illaichi seeds, grated milk, sugar and water and cook on low heat and keep stirring till the water has dried and it starts to come together and leaves the sides of the pot. Add a few drops of kevera essence(optional) and set in a flat dish. When cool cut into pieces.

Variants:
COCONUT BURFI
Do not add water. Add grated coconut according to taste and yellow food color.

PISTA BURFI
Add chopped pista according to taste and green food color.

[saraah]

Re: ~ Asma Altaf Ke Kitchen Sey ~

:)

good going :rose