Mughlai Biryani

 

Mughlai Biryani recipe by Syeda Abida Qamar
With its exotic fragrance of fresh ginger, whole black pepper and fresh green chilies this is one dish all curry lovers must taste

Chicken Curry Chinese

 
By: Syeda Abida Qamar
My husband is Chinese and this is one of our favorite dishes. And said my late father in law, which used to be a Chinese chef, I have a copy of this was better than him! Yellow curry paste can be found in the Asian market. You may have to add a little more or less curry paste, depending on your taste. Included a more moderate amount in this recipe. I suggest serving this cooked jasmine rice. Has a bit of heat, and perhaps it does not work on young children. Enjoy.

Thai Fried Noodles

 
By Syeda Abida Qamar Make The Best pad thi with this Easy Recipe and enjoy your Holiday in christmas with your Family.

Scalloped Potatoes

 
By Syeda Abida Qamar Here’s a recipe for scalloped potatoes, which my family used for years. I hope you like it

Guacamole Recipe

By:Syeda Abida Qamar

Ingredients:
2 Ripe avocados
1/2 Red Onion, Minced (about 1/2 cup)
1-2 Serrano chiles, stems and seeds removed, minced
2 Tablespoons cilantro leaves, finely chopped
1 Tablespoon of fresh lime or lemon juice
1/2 Teaspoon coarse salt
A Dash of freshly grated black pepper
1/2 Ripe Tomato, Seeds and pulp removed, chopped

Fri Fish

Fri Fish

Keema kachorian

Keema kachorian

Muraga Tikkah Qandhari

Muraga Tikkah Qandhari

Narial Ka Halwa

Narial Ka Halwa:

Ras Kheer

Ras Kheer

Vegetable Pulao Recipe

Vegetable Pulao Recipe:

Chinese Chicken Rice Recipe

Chinese Chicken Rice Recipe:

Kashmiri Biryani Recipe

Kashmiri Biryani Recipe

Yogurt Cheese Recipe

BY Syeda Abida Qamar

Ingredients
600ml (1 pint) plain low-fat yogurt
Salt
Freshly ground black pepper
2 Teaspoons olive oil
1 Teaspoon sesame seeds
1 Teaspoon dried thyme
Preparation Method
Line a colander or strainer with muslin and stand it over a bowl. Tip the yogurt into the muslin and tie it up with string, to form a bag. Lift it out of the colander. Tie the strings to a tap over a sink and leave to drain overnight.
The next day, tip the drained curds into a bowl and beat until smooth, adding a little salt and pepper to taste and the olive oil. Form the yogurt cheese into a flat round shape. Dry-fry the sesame seeds for about 1 minute until they are lightly browned,(humpunjabi.com)
Shaking the pan frequently. Pound the dried thyme and sesame seeds together in a mortar, then tip them on to a piece of greaseproof paper. Lay the cheese on the paper, turning it over so that it is coated all over with the pounded herbs. Chill before serving.

Vegetable Lasagna Recipes

BY Syeda Abida Qamar

Ingredients
100g (4 oz) green lasagna
1 Teaspoon polyunsaturated vegetable oil
450g (1 lb) spinach, trimmed, or 225g (8 oz)
Chopped frozen spinach
225g (8 oz) cottage cheese
100g (4 oz) chopped walnuts
2 Tablespoons grated parmesan cheese
450ml (3/4 pint) thick tomato sauce
Sauce:
50g (2 oz) polyunsaturated margarine
50g (2 oz) plain whole meal flour
600ml (1 pint) skimmed milk
100g (4 oz) cheddar cheese, grated
Salt
Freshly ground black pepper
Preparation Method
Grease a shallow rectangular or square ovenproof dish and preheat the oven to moderately hot (200′C/400′F,Gas Mark 6).Place the lasagna in a large saucepan of boiling salted water with the oil added to separate the pasta, and cook for about 12 minutes. Drain and drape the pasta pieces around a mixing bowl to prevent them sticking together. Cook the spinach with a minimum of boiling salted water until completely softened. Drain and finely chop. If using frozen spinach cook according to the instructions on the packet and drain thoroughly. Combine the spinach, cottage cheese and walnuts together to make a thick paste. To make the cheese sauce, melt the margarine in a saucepan, add the flour and cook for 1 minute. Remove from the heat and gradually add the milk. Bring to the boil, stirring until thickened, then add the cheese and salt and pepper to taste. Line the ovenproof dish with half the lasagna, layer the thick tomato sauce, the cheese sauce, spinach mixture and remaining lasagna. Sprinkle the top with parmesan cheese and bake in the oven for 30 minutes. Serve immediately.

Handi Mutton Recipe in Urdu

Strawberry Cocktail Recipes

BY ABIDA QAMAR

Ingredients
1 Small, ripe honeydew or cantaloupe melon
100g (4 oz) Strawberries, hulled and sliced
5cm/2 inch piece cucumber, sliced and quartered
Finely grated rind and juice of 1 large orange
2 Tablespoons chopped mint
15g (1/2 oz) split blanched pistachio nuts or
Toasted almonds
1/2 Small lettuce, shredded
Mint springs, to garnish
Preparation Method
Cut the melon into quarters, and then remove the seeds and skin. Cut the flesh into 1 cm/1/2 inch cubes or scoop into balls. Place in a bowl with the strawberries and cucumber.
Mix the orange rind and juice with the mint and nuts, then pour on to the salad. Fold gently to mix. Divide the lettuce equally between 4 to 6 individual serving dishes or glasses. Spoon the salad on top, pouring over any orange juice from the bowl. Serve chilled, garnished with sprigs of mint.

Tomatoes and Basil

BY ABIDA QAMAR

Ingredients
500g (1 lb) spaghetti or vermicelli
Sauce:
5 Large, ripe tomatoes
2 Cloves garlic, peeled and crushed
3 Tablespoons chopped parsley
15g (1/2 oz) chopped basil
4 Tablespoons olive oil
Salt
Freshly ground black pepper
Preparation Method
Peel, seed and coarsely chop the tomatoes. Place with the garlic, parsley, basil and oil in a blender or food processor and blend to a puree. Heat gently in a saucepan to boiling point, then taste and season well. Meanwhile, cook the pasta in plenty of boiling salted water for about 8 to 10 minutes, until tender but still firm. Drain well and toss at once with the fresh tomato sauce. Serve with crusty bread.

Fruit Trifle Recipes

Honey and Lemon Dressing

BY SYEDA ABIDA QAMAR

Ingredients:
6 Tablespoons lemon juice
3 Tablespoons clear honey
4 Tablespoons olive oil
Salt
Freshly ground black pepper
Preparation Method:
Put all the ingredients in a screw-topped jar, adding salt and pepper to taste. Shake well to blend before serving.