Zubaida Manjula Asad Zakir Gulzar Farah Maeda Nisha Madhulika
Appetizer
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Vegetable
Chef Rida Aftab
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Zubaida
Manjula
Asad
Zakir
Gulzar
Farah
Maeda
Nisha
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Green Chilly Pickle Recipe Nisha Madhulika,  When you eat pickle with any meal then it increases the sensitivity of our taste buds and many of us like spicy Green Chilly Pickle. Today we will prepare Green Chilly Pickle in Mustard.


Ingredients for Green Chilly Pickle in Mustard


  • Green chillies(for pickle) - 250 grams
  • Rie/black mustard seeds - 2 tbsp
  • Salt -1 tbsp
  • Jeera(cumin seeds) - 1 tsp
  • Methi seeds - 1 tsp
  • Heeng(asafoetida) - less than 1/4 tsp
  • Turmeric powder - 1 tsp
  • Garam masala - 1/2 tsp
  • Lemon - 2 (2 tbsp juice)
  • Oil - 2 tbsp


How to make Green Chilly Pickle in Mustard

we will prepare this pickle in 2 ways :

  • Stuffed Green Chilly Pickle with Mustard
  • Green Chilly Pickle in small pieces


We use ripe green chillies to make this pickle. Wash the chillies properly, dry them, break of their stems and wipe with a clean cloth. Cut the Chillies length wise so that they are stuck on one side.

Put Jeera and Methi in a hot pan(tawa) and gently fry them. Now put Heeng then turn off the gas. Put Rie, Jeera, Methi, Heeng in a mixer and make a fine powder also add turmeric powder, garam masala and salt. Take out the spice powder in a bowl and mix 1 tbsp lemon juice to it.

Pick one chilly at a time, take some spice powder and fill it in the chilly then keep on a plate. Similarly, fill all chillies with spice powder and also pour the leftover oil over the chillies.        

You can cover the stuffed chillies with a thin cloth and keep it in the sun, if there is no sun then keep it in the room in a bowl. Mouth watering Stuffed Green Chilly Pickle will be ready in the next 3-4 days. Stir the pickle twice everyday with a dry and clean spoon.

Stuffed Green Chilly Pickle with Rie is ready, fill this pickle in a glass or bone china container and store. Take out the pickle whenever you want to eat it.


Green Chilly Pickle in small pieces

Pickle made in this manner is very easy to eat, place as many chillies you want to eat on a palte.Pick one piece of chilly at a time and eat, no need to break the chilly.

Wash green chillies , dry, break off their stems then cut them into small pieces after wiping with a clean cloth. Keep the pieces of chilly in a bowl, put salt, turmeric powder and lemon juice and mix properly. Cover the bowl and leave aside for the entire day. Stir the chillies up and down with a clean spoon after 5-6 hours.

Let us prepare the spices, Put Jeera and Methi on  a hot pan and roast them gently. Put Heeng the turn off the gas.  Put Rie, Jeera, Methi, Heeng in a mixer and make a fine powder also add turmeric powder, garam masala and salt. Take out the spice powder in a bowl and mix 1/2 tsp salt and 1/2 tsp turmeric powder. Mix well using a spoon(turmeric powder brings colour and salt gives taste).

Put this spice powder over the bowl filled with chillies, pour oil and stir well with a spoon. All ingredients should mix properly.

You can cover the stuffed chillies with a thin cloth and keep it in the sun, if there is no sun then keep it in the room in a bowl. Mouth watering Stuffed Green Chilly Pickle will be ready in the next 3-4 days. Stir the pickle(up and down) twice everyday with a dry and clean spoon.

Green Chilly in small pieces with Rie is ready.fill this pickle in a glass or bone china container and store. Take out the  Green Chilli Pickle in small pieces whenever you want to eat it.

Pickle prepared  in this way can be stored up to 15-20 days. If you want to increase its shelf life then soak the pickle in lemon juice or mustard oil and enjoy the pickle for a year.

Baking Powder Making by Nisha Madhulika Tip. Baking powder is used while making or baking cake, muffins, cookies etc. it looks like white all purpose flour. It has a sour taste.

Baking powder is made after mixing acidic medium (cream of tartar) and starch. Cooking baking powder consist of acidic medium (cream of tartar). It is used in recipes with don’t have savoring flavor. Starch is used in baking powder so that it can be stored as dry ingredient for long.

Baking powder used today has double action. First is when mixed with wet ingredients and second when it comes in contact with heat .i.e. when recipe is placed in oven. Bubbles get bigger and recipe becomes spongier. Due to double action, prepared recipe can be kept for 15 minutes prior to baking.

Recipe to be baked for long stretches of time require baking powder to be used as an ingredient because over exposure to heat baking soda stops working but baking powder keeps on working. This is why we use baking powder in while making cake, muffins and cookies etc.

Nisha Madhulika Recipe Kair Sangri Sabzi. Dessert berries and beans sabzi is prepared with too much of oil and spices and is tarty in flavor. Dessert berries (kair) are small round balls whereas dessert beans (sanghiri) is 2-3 inch long thin beans (phalli). Dessert beans and berries are dried completely and then used for making sabzi after soaking them in water. This recipe has a very unique taste which you can savor once you try making it. 

Ingredients for Kair Sangri Recipe


  • Dessert beans - 1 cup
  • Dessert berries - 1/4 cup
  • Oil - 4-5 tbsp
  • Green coriander - 2-3 tbsp
  • Raisins - 2-3 tbsp
  • Cumin seeds - 1/2 tsp
  • Asafoetida - 2 pinch
  • Dry red chilly - 3-4
  • Garam masala - 1/2 tsp
  • Salt - 1.5 tsp (as per taste)
  • Coriander powder - 1.5 tsp
  • Mango powder - 1 tsp
  • Turmeric powder - 1/2 tsp



How to make Kair Sangri Recipe

Thoroughly clean dessert beans and beans and wash 4-5 times in water. Soak them separately in water for 8-10 hours or overnight. After this take them out and wash 1-2 times more with water.

Place soaked kair and sanghiri in cooker for boiling them and add 2 cups of water as well. Close the lid and after it simmers once reduce the flame. Cook for 2-3 minutes more. Turn off the gas and open the cooker once the pressure is released completely. Kair-sanghiri is now boiled. Take out the kair sanghiri in a sieve and drain out the excess water. Wash the sabzi one more with clean water. Kair sanghiri are ready for making the sabzi.

For making sabzi take some oil in a pan and place it on flame for heating. When oil gets hot add cumin seeds, asafoetida and sauté for while. Now add turmeric powder, coriander powder, dry red chilly and sauté the masala. Add kair sanghiri, red chilly powder, mango powder, garam masala, salt and raisins. Stir and cook sabzi for 3-4 minutes. Kair sanghiri sabzi is now ready. Add some green coriander as well. Take out the sabzi in a bowl and garnish with green coriander sabzi.

Serve this tempting and delicious sabzi of dessert beans and berries with poori, paranthas and savor each bite. This sabzi can be stored in fridge for 3-4 days.

Suggestion:

  • Kair sanghiri soaked in buttermilk can also be used for making sabzi.
  • For this soak kair sanghiri in buttermilk (sweet). Take out; wash them and fallow rest of the procedure for making sabzi. 


Recipe by Lara Cocktail Meatballs Recipe. These tasty meatballs will disappear quickly from anyone's holiday party. My mom makes them every year for New Years Eve, and now so do I. These do very well in a slow cooker, as you can simmer them before serving, as well as keep them hot for the duration of your party."


Ingredients

  •  1 pound lean ground beef
  •  1 egg
  •  2 tablespoons water
  •  1/2 cup bread crumbs
  •  3 tablespoons minced onion
  •  1 (8 ounce) can jellied cranberry sauce
  •  3/4 cup chili sauce
  •  1 tablespoon brown sugar
  •  1 1/2 teaspoons lemon juice


Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large bowl, mix together the ground beef, egg, water, bread crumbs, and minced onion. Roll into small meatballs.
  3. Bake in preheated oven for 20 to 25 minutes, turning once.
  4. In a slow cooker or large saucepan over low heat, blend the cranberry sauce, chili sauce, brown sugar, and lemon juice. Add meatballs, and simmer for 1 hour before serving.


Manjula's kitchen Meethi Matri (Indian Sweet Cracker), Meethi matries are delightful crispy and sweet snack made during festivals like Holi and Diwali. You can also serve them as biscuit or cookie. Fennel and cardamom gives very nice and sweet flavor to them. Will make 14

Ingredients:


  • 1 cup all purpose flour (maida, plain flour)
  • 1 tablespoon sooji (rava, semolina)
  • 1/4 teaspoon salt
  • 1/2 teaspoon fennel seeds crushed
  • 2 tablespoon oil
  • Approx. 1/3 cup of lukewarm water

Oil to fry

Syrup

  • 3/4 cup sugar
  • 1/4 cup water


Garnish

  • 1/2 teaspoon crushed cardamom
  • 2 teaspoons pistachios crushed



Method


  1. Mix flour, sooji, salt, fennel seeds and oil in a bowl. Add water as needed to make soft dough. Don’t knead the dough. Cover the dough with a damp cloth. Let it rest at least 15 minutes.
  2. Divide the dough into 14 equal parts. Rolling the dough between your palms form into balls.
  3. Roll the dough balls into three inch circles. Prick each matri with a fork 8-10 places on both sides. This will prevent matri not to puff when frying.
  4. Heat at least one inch of oil in a frying pan over medium heat. To check if oil is ready put a little piece of dough in the oil. It should make oil lightly sizzle, if dough float instantly oil is too hot.
  5. Fry a few matri at a time. Fry the matries until both sides are a light golden-brown. It should take six to eight minutes. If the matries are fried on high heat, they will not be cooked inside.
  6. Take them out over paper towel so it can absorb the extra oil.
  7. For syrup, in a sauce pan add water, and sugar over medium heat, bring it to a boil. Let it boil for about 2 minutes until syrup is sticky, on candy thermometer it should be 230 degree.
  8. Dip the matri one at a time into the syrup making sure it is coated with syrup all around.
  9. Place the matries on a wire rack to allow the extra syrup drain or over greased plate.
  10. Garnish the matries with cardamom and sliced pistachios while the matries are still moist with syrup.
  11. Matries will be dry in an hour.
  12. Matries can be stored in airtight container up to a month.


Manjula's Kitchen Spinach Potato (Aloo Palak) Pakora. Spinach Potato Pakoras are great as an appetizer, a tasty compliment for your afternoon tea and a spicy delicious snack anytime. They are made with spinach, potatoes, besan and spices and then fried till crispy golden.Will serve 4.

Ingredients:


  • 2 large potatoes peeled and cubed in small pieces, (will make 2 cups of cubed potatoes)
  • 2 cups packed spinach roughly chopped
  • 2 green chilies finely chopped, adjust to taste
  • 1 cup besan (gram flour, available in Indian grocery stores)
  • 2 tablespoons rice flour
  • 1/2 teaspoon red pepper, adjust to taste
  • 2 teaspoons coriander crushed (dhania)
  • 1 teaspoons mango powder (amchoor, available in Indian grocery stores)
  • 1 teaspoon cumin seeds (jeera)
  • 2 teaspoons salt
  • ¼ teaspoon asafetida (hing)
  • Approx. 2 tablespoons of water adjust as needed
  • Also need oil to fry



Method


  1. Combine all the dry ingredients, besan, rice flour, coriander, cumin seeds, red pepper, salt, mango powder, and asafetida in a bowl. Mix it well.
  2. Add potatoes, spinach, and green chilies into dry mix, mix it well and add water as needed to make soft and sticky dough. When you are ready to fry pakoras mix the veggies with dry ingredients, otherwise spinach and potatoes will leave the water because of salt.
  3. Heat at least one inch of oil in a frying pan over medium high heat. To test, put one drop of batter in the oil. The batter should come up and not change color instantly.
  4. Place about one tablespoon of mix holding with your fingers into the oil. Do not over lap the pakoras.
  5. Fry the pakoras in small batches; this will take three to four minutes per batch. Fry the pakoras, turning occasionally, until both sides are golden brown.
  6. Repeat this process for the remaining batches.
  7. The crispy, delicious pakoras are now ready to serve.



Tips

If the oil is too hot the pakoras will not be crisp; if the oil is not hot enough, the pakoras will be greasy.
Watch Chocolate Almond Candy Recipes By Manjula

This is a quick, yummy homemade candy. This is a very simple recipe with few ingredients. These candies will be loved by kids and adults alike. Will make 16 candies. Chocolate Almond Candy Recipe by Manjula


Ingredients:


  • 1 cup almonds coarsely ground
  • 1-1/4 cup baking chocolate semi-sweet, chopped in small pieces
  • 3 tablespoons condense milk sweetened



Method


  1. Grease a 12 inch flat plate or wax paper and set aside.
  2. I am using microwave to melt the chocolate this is easy and quick way to melt, but be careful and, don’t over cook the chocolate. Make sure every utensil you are using to melt the chocolate is dry. If any water comes in contact with the chocolate, it will become grainy and unusable
  3. Use microwaveable bowl that doesn’t retain too much heat.
  4. Microwave chocolate at 30 seconds interval, three times and mix it every time with spoon. If you are able to mix most of the chocolate smoothly, don’t heat any more, keep mixing till all the chocolate melts.
  5. In a bowl add almonds, condense milk and 1 tablespoons of melted chocolate.
  6. Grease your palms and make the mix into dough. Divide it into 16 equal parts or your preferred size. Roll them into balls.
  7. Dip one almond ball into the chocolate, pick using a fork making sure it is coated all around, tip it lightly to drip the extra chocolate and put it over a greased plate. Repeat the same process with remaining balls.
  8. Set aside it takes 7-8 hours before chocolate is completely dry.
Watch Fried KFC Chicken Recipes

INGREDIENTS:


  • 2 eggs, beaten
  • 1.5 cups milk
  • 1 cup flour
  • 3/4 cup or 170gm fine bread crumbs
  • 1 Tea Spoon Knorr chicken bouillon
  • 1/2 Tea Spoon salt
  • 1/2 Tea Spoon garlic powder (not salt)
  • 1/4 Tea Spoon onion powder (not salt)
  • 1/2 Tea Spoon paprika
  • 1/3 Tea Spoon Bell Seasoning or pinch ground sage
  • 1 Table Spoon freshly chopped parsley
  • 2 large cloves garlic, pressed
  • 1/2 Tea Spoon soy sauce
  • 1 Tea Spoon black pepper
  • 1 Table Spoon Wondra flour
  • additional flour for separate pre-coating
  • 5-6 cups non-hydrogenated Crisco or peanut oil
  • 1 frying chicken, cut in pieces


METHOD:

PREPARATION:

Pour the oil into the pressure fryer or deep pan suitable for frying, and then heat over medium heat to about 360°F.

In a small bowl beat the egg, milk, and soy sauce, then stir in half Tea Spoon Knorr chicken bouillon (save the other 1/2). Put the garlic cloves through a garlic press and add into the egg mixture. Add half of the parsley and 1 Table Spoon Wondra flour. Stir well.

In a separate bowl, combine the 1 cup flour and the bread crumbs, and the remaining ingredients. Mix well with a fork.

Put about half cup additional flour in a separate small bowl. Use this to dip each chicken piece, prior to dipping in the milk and seasonings.

Roll each piece of chicken around until well covered, first in plain flour, then in milk mixture, then in flour/bread crumbs mixture.

Gently lower the chicken pieces into the hot oil and allow to become a golden color (add the bigger pieces first).

How to Fry Chicken in a Pressure Fryer:

If you are using a pressure fryer, place the lid on and lock it when the chicken is a very light golden color, usually about 3 minutes. Begin timing when the lid is locked and the gauge indicates a pressure of 5-6 pounds (some pressure fryers use a weight rather than a gauge). Bring temperature up immediately and watch carefully (don’t walk away!).

Remove from heat after about 7 minutes and reduce pressure following manufacturer’s directions. Remove the chicken pieces and place on layers of paper towels. Return the pan to the stove and bring temperature back up and continue until all chicken pieces are fried. If your chicken was too brown, cook the next batch for a minute or so less, and vice-versa if your chicken wasn’t browned enough. Do not overload the cooker with too many pieces, as it brings the temperature down too quickly and will cause the pieces to absorb more of the cooking oil than it otherwise would.

Regular Deep Frying:

Fry the chicken at 360-375°F, placing the larger pieces in when the temperature is slightly lower (temperature will drop when pieces are added). Put the smaller pieces in when the temperature is higher, and they will be cooked more quickly. Remove when chicken is golden brown and drain on paper towels.

Cooks Tip: To flavor the oil in this method, you can thickly slice a few large onions and add to the oil before the chicken – skim these out when they are browned, before adding the chicken. It will add an additional layer of flavor to the oil.

Watch Bread Pudding Recipes

Ingredients:


  •  6-7 bread slices
  • 100 grams Butter
  • 4 Eggs
  • 2 Milk packs (small )
  • Vanilla essance few drops
  •  4 tb spoon Sugar
  • 1 Milk pack Cream



Method:

Apply butter on bread slices and set them in the dish, blend milk, sugar, eggs,  vanilla essence and pour mixture on the slices in the dish.

Bake it for 40mins (240 degrees).

Make sauce in a non-stick pan. Add half cup sugar, add few drops of water when its color starts changing add 1pack of milk pack cream and mix. Pour this sauce on the baked pudding and serve hot or chill as you like it.


Watch Potato and Rice Kebab Recipes


Ingredients:


  • Boiled rice1 cup
  • Chicken Mince            ½ kg
  • Red chili flakes1 tbsp
  • Bread slices2
  • Crushed black pepper1 tsp
  • Boiled Potatoes½ kg
  • Mint leaves (chopped)1 bunch
  • Green coriander1 bunch
  • Green chilies (chopped) 8-10
  • Cottage cheese1 packet
  • Eggs whites2
  • Bread crumbs1 packet
  • Saltto taste
  • Oil to fry
  • Ginger garlic paste1 tsp
  • sauce2 tbsp


Method:

Take ½ kg mince along with 1 tsp ginger garlic paste and salt in a pan and cook it till the water dries. Put rice, mince bread slices and 2 tbsp soya sauce in the chopped and chop everything together. Now add in ½ kg boiled potatoes, salt, 1 tsp crushed black pepper, 8-10 chopped green chilies, 1 bunch chopped green coriander, 1 bunch chopped mint leaves and 1 packet grated cottage cheese. Grease your hands and make cutlets, dip them in egg whites and roll them in 1 packet bread crumbs. Fry them till golden brown. Serve hot.


Kalmi Vada (Fried Lentil Patties) By Chef Manjula. Kalmai Vadas are crispy and delicious appetizer. Fried patties made with lentil and potatoes, can be a delightful treat for any party or a tea time snack. Recipe will serve 6.

Ingredients:

  • 1/2 cup chana dal
  • 1/4 cup split moong Dal
  • 1-1/2 medium size boiled and mash potatoes (this should be about 3/4 cup of mashed potatoes)
  • 2 green chili chopped adjust to taste (hari mirch)
  • 1 tablespoon chopped ginger (adrak)
  • 3/4 teaspoon salt, adjust to taste
  • 1/2 teaspoon crushed black pepper
  • 2 teaspoon crushed coriander (dhania)
  • 1/8 teaspoon asafetida (hing)
  • About 2 tablespoon chopped cilantro (hara dhania)
  • Oil to fry



Kalmi Vada (Fried Lentil Patties) By Chef Manjula Part 1

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Kalmi Vada (Fried Lentil Patties) By Chef Manjula Part 2

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Method

  1. Wash and soak chana and moong dal in four cups of water at least for four hours or more, after soaking dal will be about two times in the volume.
  2. Blend dal coarsely, add water if needed to blend but not more than 2-3 tablespoons. I use Food processor; it does a good job for blending dal coarsely without much water.
  3. Next mix all the ingredients together; this will make soft and crumbly dough.
  4. Divide the dough into 7-8 equal parts and make them into patties.
  5. Heat the oil in frying pan over medium high heat; frying pan should have about 1” of oil.
  6. Note: Kalmi Vadas are double fried.
  7. Fry the patties until they are golden brown it should take about 5-6 minutes.
  8. Take them out over paper towel and let them cool of to the room temperature, now cut patties into four pieces.
  9. Fry them again over medium high heat till they are golden brown. Take them out over paper towel.
  10. Kalmi vadas are ready.


Free TV Cooking Show Videos from Pakistan and India. Largest collection of Pakistani Indian Cooking Videos and TV Food Shows from Geo Tv Masala TV ARY Digital TV. Find cooking videos from famous chefs from Pakistan. Pakistani TV Cooking shows and Indian TV Cooking Shows From India- Chef Zakir Live, Food Afternoon with Farah, Food Evening With Rahat, Zubaida Tariq , Kitchen Queen, Rida Aftab, Morning With Marina and Samina Jalil, Channels like GEO TV Masala TV Aray Digital. 
Paneer Pakoras By Chef Manjula. Paneer Pakora is a tasty appetizer or a perfect tea time snack. These Pakoras are marinated paneer cubes dipped in batter and then deep fried. They make a crispy mouth watering snack. Recipe will make 14 to 16 pakoras.

Ingredients:

  • 4 oz paneer thinly slice in about 1” squares this will make about 14-16 slices
  • 2 tablespoons yogurt
  • 4 tablespoon corn starch or arrowroot
  • 1 teaspoon ginger paste
  • 1 green chili minced
  • 1/2 teaspoon salt
  • 1 tablespoon cilantro finely chopped (hara dhania)

For Batter

  • 1/2 cup besan, gram flour
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon salt adjust to taste
  • 1/8 teaspoon baking soda
  • Approx. 1/4 cup water



Paneer Pakoras By Chef Manjula Part 1

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Paneer Pakoras By Chef Manjula Part 2

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Method

  1. First marinate the paneer- in a mixing bowl add yogurt, corn starch, salt, ginger, green chili and cilantro and mix it well. This should be consistency of soft paste. Add paneer pieces and mix gently. All the pieces should be coated with yogurt mix. Set aside for an hour or more.
  2. For batter mix besan, cumin seeds, salt and baking soda add water slowly to make a thick batter consistency of a paste.
  3. Heat the oil in a frying pan over medium high heat. Frying pan should have about 1 inch of oil. To check if the oil is ready, put one drop of batter in the oil. The batter should come up but not change color.
  4. Dip the marinated paneer slices in the batter one at a time and slowly drop into the frying pan.
  5. Fry the Pakoras in small batches. The pakoras will take about 4 to 5 minutes to cook.
  6. Turn them occasionally. Fry the Pakoras until both sides are golden-brown.
  7. Repeat this process. The crispy, delicious Paneer Pakoras are ready to serve.
  8. Serve Paneer Pakoras with a dip of your choice. I like to serve them with Cilantro Hari Chutney or sweet and sour Tamarind Chutney. You can find the recipe for both chutneys on my website.


Free TV Cooking Show Videos from Pakistan and India. Largest collection of Pakistani Indian Cooking Videos and TV Food Shows from Geo Tv Masala TV ARY Digital TV. Find cooking videos from famous chefs from Pakistan. Pakistani TV Cooking shows and Indian TV Cooking Shows From India- Chef Zakir Live, Food Afternoon with Farah, Food Evening With Rahat, Zubaida Tariq , Kitchen Queen, Rida Aftab, Morning With Marina and Samina Jalil, Channels like GEO TV Masala TV Aray Digital. 

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