WHITE BEAN AND CHICKEN SOUP

one of the things that i love about winters is bubbling hot soups with oven toasted bread  and i like thick ,packed full of vegetables and beans ,hearty and wonderfully seasoned soups. This recipe can be made with red beans or even chickpeas but white bean looks beautiful...

INGS:

onion - 1/2  cup chopped,

garlic - 2 cloves minced

2tbsp oil

1 cup boiled, diced chicken

1 large tomato diced

4 cups broth

2 cups water

oregano - 1/2 tsp

celery dried - 1/2 tsp

dried basil - 1/2 tsp

1/2 tsp black pepper coarsely grind

salt to taste

1/4 tsp red pepper

1/2 tsp paprika

3 cups boiled and drained white beans 

1 cup elbow macaroni uncooked

1 tbsp minced fresh parsley

METHOD:

In a large sauce pan heat oil and saute onion and garlic until soft do not let them turn golden add tomato and cook for 5 min add broth water and seasonings bring to a boil and cook for 5 mins 

add beans and macaroni and again bring to a boil

Reduce heat and simmer uncovered for 15 mins or until macaroni is tender sprinkle with parsley and serve with French bread , oven toasted bread or croûtons 

VEGETABLE KABAB

After all the hard work of a days cooking some time it hits me that i am not giving my children enough balanced  nutrition a couple of years ago all i used to do was start a course of vitamins and thats all but then once a doctor told me about the damage we impose on our children by giving them these tonics ... The external vitamins stops their system to extract energy from food by itself  they look healthy but they are getting weak !!! After that i started collecting and making recipes that contain more portions of vegetables ,pulses and fiber then spices and dont forget to hide your cooking from these little stooges because they always find some thing they dislike  in the recipe and dont forget to fool them with funny shapes and bright colors(ha ha aha)

My kids like potato cutlets a lot  and this great recipe makes them more then just cutlets do try it

INGS:

Potatoes-3 large

 carrot-1 grated,

 peas-1 cup

 salt-1 tsp,

 capsicum- 1 finely cut,

 onion-1med chopped,

 corn-1cup boiled,

 black pepper-1/2 tsp,

 mustard powder-1/2 tsp,

egg- 1 beaten

 bread crumbs-1cup

METHOD:

Boil the potatoes . peel and mash. Separately boil carrots and peas and mash . Coarsly chop the boiled corn. Mix all the ings and put in spice make sure potatoes are more then the other vegetables to assemble easily. make kabab dip in egg roll in crumbs and fry till crispy golden

Pakistani cusine

DAINTY CHICKEN

Ing:

10 medium pieces of chicken skin removed

1tsp salt (can be changed according to taste)

3tbsp of white vinegar

soya sauce 2tbsp

paprika 1tbsp

cornflour 2tbsp

1/2 tsp of crushed black pepper

1/4 tsp dried oregano

1/2 tsp garlic minced (fresh)

1/2 tsp ginger fresh minced

eggs 2

bread crumbs

Direction:

Mix all above ings well and marinate chicken for atleast 4 - 6 hrs in fridge before frying mix in the eggs coating each piece well roll in crumbs and deep fry keeping the wok covered while frying and keep the flame medium.

Pakistani cusine

CHANNEY CHICKEN

chickpeas and chicken gravy
Ings:
Channey( chick peas) ½ glass
Chicken 1 ¼ kg
Yogurt ½ cup
Onion 2
Tomato 3 chopped
Put the following ings in mustard oil for the night and blend before cooking:
Cumin 1tsp
Whole red chili 1 tsp
Salt 1 tsp
Turmeric 1 tsp
Coriander whole 1 tsp
Green cardamom 5-6
Mathee danna(feenugreek seed) 1 tsp +a few
Coriander crushed 1 tbsp
All spice 1 tsp
Garlic 1tbsp

METHOD
v Heat ½ cup oil put in garlic and few mathee danna
v Put in chicken and ground ings + tomatoes and curd put on low flame till the meat is tender fry well
v Boil chick peas with ½ tsp sugar
v Add them to chicken put in all spice and crushed coriander
v Put in 2-2 ½ cup water sprinkle cardamom powder and put on dam(covered on lowest flame) for 10 mins

Pakistani cusine

TANDURI CHICKEN
Ings:
Chicken 2 ½ oz cut deep dashes
Sprinkle ½ tsp salt and 1 lemon on each piece and set for 1 hr
Yogurt ¾ pint
Ginger ¾”cube
Green chili ½ chopped
Garlic 1 clove
All spice 2 tsp
Onion 1 med
Color the chicken with 3 tsp yellow and 1 ½ tsp red food color

METHOD
Blend all ings and strain to get a smooth paste put in left over food color marinate chicken for 12 hrs bake on 180 degree for 25 mins

CONTINENTAL

A beautiful Malysian dish often cooked on Eids

NACATAMALES

Ingredients
1. 12 piece of foil each 12” into 18”
2. MASA
3. FILLING INGREDIENTS
4. MARINATED MEAT
5. 3 CUPS LIGHTLY PACKED MINT SPRIGS
6. SLICED VEGETABLES
7. 12 PIECE COTTON STRING 4’ LONG

METHOD
On a piece of foil: put ¾ cup masa in the centre pat to flatten a bit Add filling ings starting with ¼ cup rice Put 5-6 potato slices making a wall around the rice Push 1 chili 1 prune and 6 olives through the rice in the masa Top with 1 tbsp raisins Place meat on rice Stir marinate and spoon 1 tbsp on meat Put 2 sprigs of mint over meat Stack 1 slice each of onion, tomato and bell pepper over meat Snugly fold foil over nacatamale and tie with the string so that the water does not penetrates Stack in a large pan or 2 large pans Put on a heatproof plate to keep from floating Cover with water and boil on high heat for 45 mins reduce heat and simmer for 1 hr Lift out with a slotted spoon

MASA
Ingredients
1. 5 LARGE POTATOES
2. 4 CUPS CORN TORTILLA FLOUR
3. 1 CUP ORANGE JUICE
4. 1 CUP BEEF BROTH OR WATER
5. ½ CUP LIQUID FROM OLIVES
6. 1/3 CUP LIME JUICE
7. 3TBSP CATSUP
8. 2 CUPS SALAD OIL
9. 2 LARGE UNPEELED ONIONS(ABOUT 1LB) THICKLY SLICED
10. 1 HEAD UNPEELED GARLIC SEPERATED
11. SALT

METHOD
Cut potatoes in 2” chunks boil and mash Mix together Flour orange juice broth olive liquid lime juice and catsup Mix until evenly moistened Heat oil and put in onion and garlic and fry till very brown pass through sieve and pour the fat over masa squeezing the vegetables well stir masa mixture well season with salt if making before chill in an airtight box up to three days

FILLING INGREDIENTS
1. 2 ½ cups soaked rice
2. 6 medium sized potatoes cut in ¼ inch thick slices immerse in water
3. 12 chilies
4. 12 pitied pruned

5. 2 cups pitted olives

6. ¾ cup raisins

MARINATED MEAT
Ingredients
1. MEAT 3LBS CUT IN 2” PIECES
2. 1 TSP PEPPER
3. 1 TSP SALT
IN 3 CUPS WHITE VINEGAR MIX THIS PASTE:
3 TBSP PAPRIKA
2 TBSP VINEGAR
1 ½ TSP DRIED OREGANO LEAVES
3 CLOVES GARLIC
½ TSP GROUND CUMIN

METHOD
Mix all ingredients and marinate meat for 1-3 days in fridge
SLICED VEGETABLES
1. peel 2 large onions
2. core 2 large firm ripe tomatoes
3. and stem 2 large bell peppers
Cut each vegetable into 6 equal crosswise slices

ICE CREAM CAKE

Ingredients

sponge cake - as much required

three or more flavours of ice cream

tinned fruits of choice

chocolate candies

whipped cream

fresh tropical fruits

Direction

1. Take a push up cake mould or any round glass bowl will do and line it with plastic(a shopping bag will do) grese with a little oil spray.
2. line the base and sides with sponge pieces or if you have a whole cake slice it from the centre and put it on the base the cake half must equals the mould
3. pour a little syrup from the fruit tin on the cake base.
4. now start filling the mould with icecream scoops ,candies and fruits make sure you press tightly and dont leave any side empty
5. when all the mould is filled put on the other round of the sponge or if you have pieces cover the surface completely and press down a little
6. again pour a little syrup and wrap over with the loose ends of the plastic used
7. freeze for 3 -4 hrs
8. remove from the mould and put up side down decorate with whipped cream and fresh fruits

MUFFINS

Banana Muffins

INGREDIENTS

1 cup all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup mashed ripe banana
1/4 cup white sugar
1/4 cup sour cream or sweet yogurt
1 egg
1/2 teaspoon vanilla sugar

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease muffin cups or line with paper muffin liners.
Mix together flour, baking powder, baking soda and salt. In a separate bowl, beat together banana, sugar, egg and vanilla. Stir in the sour cream. Stir banana mixture into flour until just combined. Scoop batter into prepared muffin cups.
Bake in preheated oven for 15 to 20 minutes, or until a toothpick inserted into center of a muffin comes out clean. Let cool before serving. For best flavor, place in an airtight container or bag

MUFFINS

Almond Muffins recipe
Almond Muffins ingredients list:
1 medium egg, beaten.

2 cups of flour

3/4 cup of milk.

1/2 cup of almonds, chopped.

1/2 cup of sugar.

1/2 cup of oil

3 teaspoons of baking powder.

1/2 teaspoon of almond extract.

1/4 teaspoon of cinnamon.(OPT)

1/4 teaspoon of nutmeg.(OPT)

1/8 teaspoon of salt.

Instructions for Almond Muffins:
Mix together the egg, milk, oil and almond extract.

In another bowl, mix together the flour, sugar, baking powder, nutmeg, cinnamon, salt and chopped almonds.

Mix the two mixtures until just moistened DO NOT over mix or use an electric mixture .Bake at 390F for about 15 minutes