Cooking Corner

Chicken Nuggets


Ingredients
1/2                kg chicken boneless (chopped)
1/2                Tsp black pepper
1                   Tsp gralic paste
1                   Tsp salt
1                   Onion (small and chopped)
1/2                Cup Plain flour
1                   Cup Bread crumbs
1                   Egg
                     Oil for deep frying

Method
Add chicken pieces in a pot. Then add garlic paste, black pepper, onion and salt in it. Mix well. Add this meat mixture in chopper to mince it. Put in fridge for a while. Make small nugget shapes from the meat. Coat them in plain flour. Beat an egg. Dip in egg and then coat in bread crumbs. Heat some oil in a pan. Deep fry the nuggets. Serve hot with fries and tomato ketchup.

Funky Ice Lolly


Ingredients
3                     Tbsp Orange juice powder
2                     Cups Water
1                     Tbsp red sharbat
2                     Tbsp sugar powder
4                     Crushed ice

Method
In a juicer, pour chill water, orange juice powder, red sharbart, sugar and blend it. Add crushed ice and blend again. Pour the mixture in ice-cream stcik cups and freeze it for a day. Take it out after a day and enjoy the tasty homemade ice lolly.

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Cooking Corner

Chilled Blueberry Soup

Ingredients
2          Cups fresh or frozen blueberries
2          Cups water
2/3       Cup Sugar
1/4       Tsp all spices (ground)

2          Cups Plain Yogurt
             Sour Cream or Additional yogurt

Method
In a large saucepan, combine the blueberries, water, sugar, and all spices. Bring to a boil, stirring occasionally. Remove from the heat. In batches, process blueberry mixture and yogurt until smooth. Cover and refrigerate until chilled. Serve with sour cream or yogurt if desired.

Egg Salad Sandwich

Ingredients
1           Hard boiled eggs (peeled and chopped)
2           Tbsp mayonnaise
2           Tbsp coriander leaves (chopped)
1           Tbsp green onion (chopped)
             Salt and pepper to taste
1           Leaf of lettuce
2           Slices bread (toasted)

Method
Mash up the chopped egg a bit with a fork. Mix the chopped hard boiled egg, mayonnaise, coriander and onion. Sprinkle with salt and pepper to taste. Mix with a spoon. Toast your bread slices. Put a layer of lettuce on one slice of toasted bread, spread the egg mixture on top of the lettuce, and put another slice of toasted bread on top. Serve with potato chips and tomato ketchup.

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Cooking Corner - Eid Special

On Eid, impress your family by making sweet dishes and win heart of your beloved ones.

Chocolate Cake

Ingredients:
125 g butter
375 g sugar
30 g cocoa
250 ml water
5 g bicarbonate of soda
375 g self-raising flour
5 ml vanilla
2 large eggs

Method:
Put butter, sugar, cocoa, water and bicarbonate in a large bowl. Cook on HIGH for 5 minutes in oven. Leave to cool. Add flour, vanilla and lastly eggs. Mix to combine. Line the base of a 20 cm souffle dish with baking paper. Pour in mixture. Cover with a double layer of paper towel. Cook on HIGH for 5 1/2 to 6 minutes in oven. Leave to cool in container for at least 10 minutes. Turn out and ice as desired.

Sujji Ka Halwa

Ingredients:
100 g sugar
400 ml hot boiling water
250 g ghee
100 g semolina
3 green cardamoms
10 g almonds, chopped
10 g raisins

Method:

Combine sugar and water in a 1-litre bowl and cook on HIGH for 3 minutes in an oven, stirring midway. Heat ghee in a 2-litre casserole dish on HIGH for 1 mintue in an oven. Add semolina and mix well. Now cook on HIGH for another 7 minutes in an oven, stirring after every minute to avoid from burning. Add sugar syrup and mix well. Now finally cook on HIGH for 6 minutes in an oven, stirring after every minute. Serve hot, garnished with raisins, chopped almonds and cardamom powder.

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Cooking Corner - Eid Special

On Eid, impress your family by making sweet dishes and win heart of your beloved ones.

Shahi Tukray

Ingredients:
       Bread Slices
4     tbsp Ghee
1     litre Milk
1     cup Sugar
1     tbsp Kismis
       Almond slivers

Method:

Heat the milk and sugar stirring continuously. Add 1 tsp ghee to prevent the milk from burning. Reduce the milk to half of its original volume and cool the milk. Add the kismis. Fry the bread slices in ghee till golden. Dip in milk for 2 minutes. Put a layer of bread pieces at the bottom of a dish and top with the thickened milk mixture. Keep adding layers of bread and the milk mixture alternating, till all the bread and milk mixture is used up. Garnish the dish with the almond slivers, chill for an hour and serve.

Sheer Khurma

Ingredients:
1         kg milk
1/2      cup sugar
1         cup vermicelli (broken up)
1/2      cup almonds (skin removed and sliced thin)
1/4      cup pistachios (skin removed and sliced thin)
1/4      teaspoon saffron
1         teaspoon rose water
5         dried dates (soaked and cut in four)

Method:

Place milk in pot and bring to boil on medium heat. Turn heat to low and continue to boil. Add sugar and dates then boil for 5 more minutes. Add rest of ingredients, except rose water. Cook 15 minutes then turn heat off and add rose water. Serve cool. Garnish with toasted almond slices.

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Cooking Corner - Ramdan Special

Juicy Chicken Drumstick

Ingredients:
Seasoning:
1 Tsp Salt
1/2 Tsp Black pepper powder
1 Tsp garlic powder
1 Tsp chili powder
1 Tsp vinegar

Flour Mixture:
1 Cup white flour
4 Tbsp corn flour
1 Tsp Salt
1 Tsp white pepper
1 Tsp paprika

Method:

Give a drumstick few cuts with a knife. Pat the chicken dry with a paper towel and place it in a large bowl and place it in a large bowl. Add all the seasoning and mix well. Let it marinated overnight or for al least 4 hours. Mix all the flour mixture ingredients together. Mix well and set it aside. In a frying pan, put in some oil and bring it up to medium heat. Lightly coat the drumstick with the seasoned flour, shake off the excess flour. Fry the drumstick, turning it often so that it cooks evenly until golden brown. Drain on paper towels and serve warm with French fries, chili sauce or tomato ketchup.

Mango Tango

Ingredients:
1 Cup water
1 Cup mango (cubed)
1 Tbsp Sugar
4 Ice cubes (crushed)

Method:
In a glass, mix all the above ingredients except ice cubes. Pour in glass and add crushed ice cubes on top.

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Cooking Corner - Ramdan Special

Desi Pakoray

Ingredients

1 Cup basin

1/2 Water

1 Tsp chili powder

1 Turmeric powder

2 Tsp salt

1 small onion (chopped)

1 Green chili (optional, chopped)

1/4 Cup coriander leaves (chopped)

1 Small tomato (chopped)

1 Medium potato (chopped)

   Oil for deep frying

Method
Mix all the ingredients together by adding water slowly. Make a batter which should be semi-liquid mixture. Heat oil in deep frying pan and start adding the mixture with the help of tablespoon. Fry the pakora until golden brown, take them out on tissue papper to drain the excessive oil. Serve hot with green chutney or tomato ketchup.

Ice-cream Shake


Ingredients
1 Cup milk
2 Tsp sugar
4 Ice cubes (crushed)
1 Scoop of ice-cream of your choice
   Cream and crushed chocolate or waffers or bunties or strawberries for garnishing

Method
Blend all the above ingredients. Add the milkshake in a fancy glass and garnish it with cream and crushed chocolate or waffers or bunties or strawberries. Serve chilled.

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Cooking Corner - Ramdan Special

Cheesy Chicken Macaroni

Ingredients
2 Chicken Filets (cubes)
2 Cups Macaroni
2 Tbsp Olive oil
3 Tbsp butter
1/2 Cup Mushrooms (sliced)
1/2 Cup Chicken Stock
1/2 Cup Mozzarella Cheese (sliced)
1/2 Cup Cheddar Cheese (sliced)
4 Tsp garlic powder
2 Tsp salt
2 Tsp black pepper (ground)

Method
In a bowl add chicken, salt and pepper then sprinkle lightly with garlic powder. In a large skillet, heat olive oil and one tbsp butter over medium heat, add the chicken. Remove to a baking dish. Add left butter to the skillet along with chicken stock and mushrooms until tender or golden brown. Pour mushroom mixture over chicken in baking dish along with boiling macaroni. Place both kinds of cheese slices over all. Bake for 25-30 minutes.

Chilled Rose Milkshake

Ingredients
1 Cup Milk
1 Tsp Rose Syrup
2 Tsp Sugar
4 Ice cubes (crushed)
1 Scoop of vanilla ice-cream
   Rose petals for garnishing

Method
Blend all the above ingredients. Add milkshake in a fancy glass and garnish it with rose petals. Serve chilled.

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Cooking Corner - Ramadan Special

Ramadan is in the air. So all of us wanted to eat some thing spicy on iftari. As this Ramadan is in summer, so we all wanted to drink something cool and fresh. So now onward up til the Ramadan ends, we will give you Special Ramadan Recipes, which will easy to cook and lite and had full nutrition.

Chicken Mayo Roll


Ingredients
2         Cups chicken cubes (boneless)
4         Paratha (Frozen or fresh)
2         Small onion (sliced into rings)
1/2      Cup tamarind sauce (inli chutney)
1/2      Cup mayonnaise
2         Tsp red chili powder
1         Tsp coriander powder
1         Tsp turmeric powder
2         Tsp salt
1         Tsp paprika
2         Tsp yogurt
4         Tbsp oil

Method
In a pan add oil, chicken, red chili, coriander, turmeric, salt, paprika, yogurt and stir fry it for 15 minutes or until chicken is tender. On each paratha spread mayonnaise on it in, ass chicken along with onion and tamarind sauce. Warp and serve hot with green chutney.

Red Watermelon Juice

Ingredients
1        Cup water
1        Cup watermelon (cubed)
3        Tbsp any red sharbat
1/2     Tsp lemon juice
4        Ice Cubes (crushed)

Method
In a shaker, mix all the above ingredients except ice cubes. Pour in glass and add crushed ice cubes on top. Serve chilled.

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