Cuckoo's kitchen

29/07/2014

29/07/2014

Plum chutney Recipe
Plum Iranian 1 kg
Sugar 1-1/2 kg
Green cardamom 10 to 15
straanees( badian) 3 flowers
Vinegar 2 tbsp
Red chilli 1 tsp
Ginger julienne cutted
Jaifal and jawatri pinch
Cloves 5 pieces
Zeera 1 tsp levelled
Rose water 3 tbsp
Rooh Keira 1/2 tsp
For garnishing
Silver paper
Almonds
Kajoo
Water melon seeds( char maghaz)
Recipe
1-soak the plum in water for 1/2 an hour.
2- put the sugar in pan add vinegar,straanees,rose water,jifaljawtri,cloves and zeera.add half cup of water and make smooth syrup(sheera).
3- Add some yellow food colour to make the look bright.
4-Add soaked plum in syrup and simmer gently for ten minutes.
5- chutney is ready garnish it with almonds,ginger,silverpaper and kajoo.
6- let it cool and preserve in jar.

28/07/2014

Sheer Khorramshahr

28/07/2014

Plum chutney

07/07/2014

Recipe is on face book in urdu pl check

06/07/2014

Gol gapay recipe is coming up

02/07/2014

, ,,KACHORIAN
Ingredients
White flour 1 cup
Salt for seasoning
Ajwain for taste
Soda pinch of finger
Add these ingredients in flour knead it well with water and set aside for 30 minutes.
For filling you can make any filling you like I have made potato and chicken filling very simple boil 3 potatoes mashed them add salt ,crushed red chilli ,zeera and boiled chicken pieces mix them well.now make small balls of the dough take one grease it lightly put filling on it and close it tightly.In one cup you can make five kachori,fry kachori on a light heat.ready to eat.
Note.oil should not very hot other the result will never achieved.

30/06/2014

Ramadan Mubarak to all here is a recipe of dahi baras you can make baray in a bulk and freeze it.
Ingredients
Daal mash 2 cups
Daal moong 2 cups
Daal channa 1 cup
Soak all lentils for over night and blend them in blender.when becomes in a form of paste then you will add seasoning.
For seasoning add
Salt 2 tsp
Black pepper freshly grinned 1 tsp ( optional)
White cu**in ( roasted ) 2 tsp
Ajwain 1 tsp.garlic powder 1 tsp
Just add them mix well if you think the paste is watery or thin you can add basin also.fry the paste in form of baras not pakora.put them on kitchen towel and freeze them when becomes cool on a room temperature.
Note. When you make dahi baras soak them in Luke warm water not boiling water.in dahi only mix salt and zeera.mix yougart well.
Enjoy your Iftar.

28/06/2014

For pulao
Ginger 2 tsp julienne cutted
Green chilli 5 to6 nicely sliced
Tomato 1 cutted nicely
2 tsp black pepper freshly grated
2 black cardamom
4 to 5 long
Dar chini 2 sticks
2 to 3 green cardamom( whole garam masala)
Salt according to the quantity of rice
Zeera white and black 1 tsp each
Recipe
First of all heat ghee in a pan (about4 to 5 tbsp)
When becomes hot add yakni chicken and cook until chicken becomes brown.
Then add all the dry ingredients,tomato,ginger and green chillies and salt also.if you are cooking three glass of rice as a pulao then you will add 2 1/2 tsp of salt.
Fry all the ingredients well
Then add yakni for 3 glass of rice you add 3 glass of yakhni
Remember water balance is necessary in pulao other wise your rice can be ruined.
Simmer gently when becomes boil add rice and cook until all water dried up you can check at this stage if u think water is enough that rice will become easily tender and soft cover them on a slow heat for dum when steam starts come out its mean rice are near to cook after 15 minutes remove the cover add zarda(yellow) colour mixed in 3 tsp of milk.
Mix the rice equally ( dum kohl dey) and enjoyed with fresh mint leaf chutney and lemonaded onion.
Please feed back me if I have made any mistake or forget any ingredient.
Don't ever cook pulao rice covered.
I haven't use brown onions you can make pulao without them.
Try It.

28/06/2014

Pulao biryani
Ingredients for yakhni
Chicken 1/2 kg
Soanf 1 tsp
Dried coriander ( sookha dania) 1 tsp
Bade- Khitai 1 flower
Salt 1tsp
Onion 1
Garlic whole or you can use paste as we'll

27/06/2014

Ajwani puri with channay (Reciepe will be uploaded soon)