Having some guests at breakfast and you want to surprise them , then heart-shaped boiled eggs will be a fantastic idea!
Turn muffin pan upside down, bake cookie-dough over the top and you will have cookie bowls for fruit, ice-cream or custard.
I love Biryani and so does my husband. I made Biryani today and here is my recipe – if you wanna try it too!
- Chicken 1/2 kg
- Onion 2-3 ground
- Garlic 2-3 paste
- Ginger 3-4 chopped
- Tomato 4 chopped or paste (without seeds)
- Salt 1 tea spoon
- Red chillies 1 tea spoon (to taste)
- Zeera 1 tea spoon
- Badiaan 1 flower
- Coriander power 1 tea spoon
- cloves 4
- Black pepper 4
- Turmeric powder (haldi) 1 tea spoon
- Sindhi Biryani Masala 1/2 pack (preferably Shan)
- Green eliachi 2-3 chopped
- alo bukhara (dry) 5-6 soaked in water
- kari pata 2-3
- mint 1 bunch (finely chopped)
- green coriander 3-4 table spoon chopped
- Cooking oil 1 cup
- Yogurt 1/2 cup
- Boiled Potatoes 2 (you can also add it when preparing korma)
- Boiled Eggs 2 (slices)
- Rice 1/2 kg
- black zeera 1 tea spoon
- Cinnamon (darchini) 1-2
- kali elaichi 2
- kari pata 2-3
- salt 1 1/2 teaspoon
Wash the chicken properly. After that make holes on it with fork. Take a bowl containing 1 cup of yogurt, add shan biryani masala and mix it well. Then place chicken pieces in the bowl and refridgnate for atleast 1 hour.
Heat the oil and fry onion till they become golden brown and then add ginger and garlic and fry them. After this add the marinated chicken and fry till golden, add tomato, spices and alo Bukhara. Fry till aroma is sensed. Add one cup of water and cook it till the chicken tenders. Add chopped mint leaves, green chillies, lemon juice, garam masala and fresh coriander leaves.
Add black zeera, cinnamon (darchini), kali elaichi, kari pata and salt in water and bring it to boil. You can also add a few drops of lemon juice and a few leaves of mint in this water. Add soaked rice in this boiling water and let the rice boil – do not let the rice become soft.
Drain the water from the boiled rice.
Layers of Biryani
First spread 4 cooking oil in the cook pot. Then place a layer of rice and cover it with the layer of chicken korma. Sprinkle fresh mint leaves. Add another layer of rice. Then add the remaining korma and cover it with a layer of the rest of the rice.
Add the tarka of onion-zeera. Sprinkle mint, green coriander leaves and lemon juice. Place 4 green chilies and boiled egg slices. Then give it a steam (dam) for about half an hour on a very low heat. After the dam mix well before serving.
You can also place lemon slices on it, if you like, instead of sprinkling lemon juice.
Serve the biryani with mint chutney.
Take one bunch of washed fresh mint and chop it finely. Add half cup of water in the grinder and add chopped mint in it. Add 2 chopped green chilies (preferably without seeds). Add a bunch of finely chopped fresh green coriander. Add 1or 2 green chilies (or according to your desired taste). Add 1 teaspoon salt, 1 tea spoon black pepper and 1/2 tea spoon zeera and dar chini power. Grind it well until it turns into a fine paste. Then mix this paste in whipped yoghurt and let it cool in the fridge.
>Kari (Pakistani Cuisine)
Yogurt 1 kg
Basin 1/2 cup
Garlic 2 tbsp (Chopped)
Ginger 1 tbsp
Onion 2 medium
Ghee 4 – 5 tsp
GARAM MASALA (Whole)
Whole Black pepper 15
Zeera 1 tsp
Salt 1 tsp (to taste)
Red Chillies 1 1/2 tsp (to taste)
Haldi 1 tbsp
Green Chillies 2-3 chopped
Heat the oil, add onion fry it till golden brown, and add garlic and half paste ofthe ginger, fry it.
Add salt, chillies, haldi and zeera, fry ity.
Mix the basin in yogurt like lassi and pour in prepared masala, cook it on low heat.
When half cooked, add green chillies.
Make the Pakoras
Spinach 250 grams
Basin 250 grams
Green Coriander 2-3 tbsp
Anar dana 1 tbsp
Dry Corriander 1 tbsp
Zeera 1 tsp
Salt 1 tsp (to taste)
Red Chillies 1 tsp (to taste)
Mix all ingredients and egg in basin and make the pakora paste.
Rest it for 1/2 hour. Deep fry to make the pakoras.
Add the pakoras and half ginger in Kari mixture.
Cook it till the Kari is ready.
Heat the oil, add zeera, whole red chillies and make the tarka. Pour in Kari. Sprinkle the green coriander, maithi and gram masala powder and cover it. Serve hot.
Milk 2 Cups
Gelatin Powder 3 tsp. [Mix well in warm water]
Warm Water 1/2 Cup
Vanilla essence 2 to 3 drops
Suger 3/4 Cup
Cream 1 Pack [12 mg]
Seperate egg yolk and egg whites.
Add a pinch of salt in egg whites and
put it in the refrigerator.
Then take 2 Cups of milk, add suger and egg yolks in it and mix well.
Cook over medium heat for sometime; about 10 minutes.
Add Gelatin mixed in warm water.
Slowly add 2 to 3 drops of Vanilla essence and put off the fire.
Cool it by placing the pan in water and
place it in the freezer to chill it like jelly.
Beat egg whites to form foam.
Then beat the mixture.
Now wash the beater and then beat the cream.
Mix all the mixtures.
Add almonds and whatever you like to garnish.
Tasty bowl full of souffle is ready to SERVE CHILL and eat!
VideoJug: How To Make A Banana Smoothie
How To Make A Banana Smoothie
A lip smacking way to enjoy one of the most popular breakfast fruits. Steeped in fibre and blended with thick yoghurt this smoothie is an elevenses treat. Delight in our Banana Smoothie.
Step 1: You will need
5 fl oz plain yogurt
1 Tbsp honey
8 ice cubes
some greaseproof paper
1 measuring jug
1 serving glass
Step 2: Prepare the banana
To give the drink a thick consistency and to keep it cold, freeze the banana in advance. Peel the banana and chop it into quarters. Then wrap it in greaseproof paper and place in the freezer.
Step 3: Blend
Add 150ml of yoghurt to the blender.
HANDY HINT – Adding the liquid ingredients first stops the frozen fruit from blocking the blending mechanisms.
Add the frozen banana, followed by a tablespoon of honey and about 8 ice cubes. Place the lid on firmly, and blend until the mixture is smooth.
If the smoothie is too thick, add a little milk and blend again.
Pour into a glass, drop in a couple of straws and serve.
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