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Masala Tv Food Mag March Pdf Free Download Masala Tv Food Mag March edition online. Monthly Masala Tv Food Magazine contains recipes in. Chef Zakir Qureshi Recipes Free PDF Book Download in Urdu. Pakistani Food Cooking Recipes Collection in Urdu is available to read online and download. Pakistani Food Recipes in Urdu Download PDF is available to read online and All Urdu PDF Novels: Dalda Ka Dastarkhwan May Free Pdf Books, Urdu.

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Nargisy Kababs Ingredients 1 kg minced meat 2 medium onions, cut into large pieces 1/2 cup curd 1 tbsp ginger-garlic pa. COOKING BOOK IN URDU کھانا پکانے کی تراکیب اردو میں. Cooking Recipes Book Chef Zakir Pdf Urdu · Cooking Book Urdu Chef Zakir. Here I have a collection of Pakistani recipes (thanks Mom) so that you guys/girls out there can look them up and cook somthing decent once in a while. Oh..a.

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Haleem Ingredients 1 kg boneless beef 2 tbsp ginger garlic paste 3 medium onions 2 tbsp chilli powder 1tsp haldi ml oil 2 tbsp salt 2 tbsp garam masala powder half cup channa dal half cup mash dal half cup masoor dal half cup rice 1cup wheat Method Soak rice, wheat and dals overnight. Mix haldi, chilli, salt, onions, ginger paste, and 2 glasses water with beef and cook till beef is pretty tender.

Fry the same in 50 ml of oil. Remove beef pieces from curry, add curry masala in soaked dals, rice and wheat. Boil in pressure cooker for 15 minutes by putting 1 jug of water. As water dries add beef and cook for 30 minutes more. Fry 1 small finely sliced onion in remaining ml oil. Lower the heat and cook covered for minutes.

Then when the tomatoes have softened, increase the heat and evaporate all the water. The end result should be with very little gravy.

Serve with Naan. Cook till the prawns are pink. Add the bay leaves and olives. Dice carrots and add. Continue cooking until meat and carrots are tender. Namak Mirch Kheema Ingredients 2 lb. Add the ginger and garlic paste and keep stirring until it turns a little brown.

Add in the ground beef and let it cook until all meat is brown. Add in the salt, ground red pepper and chili powder. Keep mixing it until some water is absorbed then add in the yogurt. Keep mixing it until almost all liquid is absorbed then squeeze one lemon into the meat and add the green chilies sliced and cilantro.

Mix for about more min. Meanwhile boil the dal separately until soft. When the meat has softened and water is dried completely add the dal and mix together. Remove from heat and let cool. Grind and add green chillies, egg,and fresh dhania. Form into kababs and fry. If you want to store them then arrange the formed kababs on a plate or tray without overlapping and put in a freezer for an hour.

Then remove and put in any bag or box in which you want to keep. Use this to marinate the chicken for 1 hr. Mix water with batter until batter is thick as honey. Put chicken in batter. Fry pieces under low heat to a medium brown. Enjoy it as an appetizer or snack.

Keep aside. Mix this paste with dahi, cream, ginger and garlic pastes and the garam masala. Remove from the fridge atleast one hour before cooking. Grill the Chicken pieces on skewers or a grilling tray basting over with oil. Tandoori Fish Ingredients gms. Clean and remove the skin of the fish and cut the fish crosswise into desired size pieces. Sprinkle with lime juice and set aside for 10 minutes.

Marinate the fish with the ground paste for 3 hours. Cook for 3 to 4 minutes. Turn the fish over and smear with Ghee. Continue cooking for another 3 to 4 minutes until done. Mutton Biryani Ingredients g.

Heat ghee and fry half onions till brown, remove and keep aside, can fry raisins, pistachios and almonds and add optional. Add these to the rice. Fry rest of onions, add ginger, garlic, cumin, chilli powder, and fry, add mutton and brown on high heat for 5 minutes Add cinnamon, cardamoms, cloves, peppercorns, coriander powder, nutmeg, salt and ml.

Remove from heat, stir in the curd and simmer for 5 minutes. Layer a dish with alternate layers of rice and mutton, cook in a preheated oven at degrees C for 10 minutes. Serve with raita. Delicious mutton biryani is ready. Add salt, black pepper , and white pepper. Rub the paste on the chicken pieces. Leave aside for one hour.

Heat oil in kadhai and add the chicken pieces Stir fry for minutes. Lower the heat and add the green chillies and water. Simmer until chicken is tender. Add lemon juice and serve hot. Combine remaining ingredients in large bowl. Add chicken, turning to coat well. Cover and marinate in refrigerator 24 hours turning occasionally. Preheat oven to Remove chicken from marinade and place in single layer in large roasting pan. Tent with foil and bake 30 minutes.

Remove foil, turn pieces and bake about 30 minutes longer or until lightly browned, basting occasionally with marinade. Mix the dry masalas in water to make a paste. Add to fried onions.

Add rest of the [raw] onions. Add 2 tsp garlic paste. Add kheema. Let it cook till the water dries. Put 2 tsp of garlic paste in a cup of water, add to the pan, and "bhoono" the kheema till it becomes dark brown. Add chopped coriander and chopped green chilies for decoration. Mix well,cover and leave in fridge to marinate for hours. Then form into long kababs like sausage and either fry in a little oil or barbeque.

Serve with onion, mint chutney and lemon. This is done, by adding a tsp. Pour curds in a jug. Add crushed chilli and ginger. Add all other ingredients.

Place jug in freezer till well chilled, or till required. Just before serving, blend well with electric handbeater. When frothy and light, pour into individual glasses. Courtesy : Saroj Kering Baingan Bartha Ingredients 2 brinjals large, seedless, healthy 2 onions finely chopped 1 tomato finely chopped 1 tsp.

Or run a few drops of oil, microwave in a loose-lid bowl for 3 minutes. When skin blackens, hold under running water. Skin will not blacken if microwaved. Therefore peel. Gently scrub off skin. Mash brinjals to a puree. Heat oil in a heavy kadai.

Add ginger garlic and stir fry for a minute. Add onions, all dry masalas, except red chilli powder, stir for a minute more. Add tomatoes, brinjals, salt, lemon juice and stir. Simmer for five minutes. Take in serving bowl. Just before serving, heat ghee in a small pan. Hold pan over bowl, add chilli powder, and pour immediately over bhartha. Do not allow the chilli powder to burn. Garnish with chopped coriander.

Sprinkle tbsp. Use 2 tbsp. Marinate aloo for 10 minutes. Either fry pieces or grill on a bar-b-que skewer or grill mesh till crisp and brown.

Heat remaining oil, add onions, saute till light brown.

Add marinate paste, stir well and cook. When dry add fried potatoes, chilli, anardhana powder, sugar, salt. Toss well. Garnish with coriander. Serve hot with tooth picks to pick up easily. Pressure cook with 1 cup water till soft. Blend with an electric handblender. Pass through a sieve, add 1 cup water.

Put in a deep vessel, bring to boil. Simmer for minutes, reduce heat. Add salt, pepper, butter, sugar, dill leaves. Stir take off fire. Add half fresh cream, stir till well blended. Serve hot. Add a swirl of cream in individual serving bowls, after pouring hot soup. Garnish with a teeny bit of dill or mint herb.

Courtesy : Saroj Kering Pindi Channa Ingredients 1 cup kabuli chana white chick peas 1 large tomato chopped 1 large onion chopped fine 1 small onion sliced into rings 1 tsp. Add asafoetida, ginger, garlic, chopped onions, fry till lightly browned.

Add all dry masala, except clove-cinnamon powder. Stir well, add tomatoes, cook till oil separates. Drain chana, add to pan, stir well. Add tamarind. Cook till fairly dry. In a small pan, heat ghee, add clove-cinnamon powder, chillies. Allow to pop a bit, add to chana. Stir gently till well mixed.

Garnish with chopped coriander and onion rings.

Serve hot with naan or other rotis. Courtesy : Saroj Kering Bhindi Pyaz Ingredients gms lady finger 2 onions thinly sliced into rings 2 green chillies finely chopped 1 tbsp. Heat 1 tbsp. Add ladyfinger, stirfry till it is crisp. If overdone it will turn blackish, is underdone it will be sticky. Remove from pan, keep aside till required.

Heat remaining oil in same pan, stirfry onions till golden brown. Keep aside in pan till required.

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Just before serving, heat onions in pan. Add all other seasoning, stirfry for a few seconds. Add ladyfinger, salt, stir and pour into serving dish. Serve hot and crisp with loli, rice or parathas.

Crush cardamom seeds coarsely, keep aside. Melt ghee in a heavy pan. Add semolina, stir and cook on low flame. Boil 3 cups water, side by side.

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Grate peeled apples, just before adding. Semolina should give out an aroma and become light pink in colour. Add half the boiling water and apples to semolina. Take care not to allow water to scald you hand. Big bubbles will form soon as water is pour. Stir using a long handled spatula. When well mixed, gradually add some more water.

Mix, and allow water to be absorbed. Now add sugar, cardamom, saffron, mix. Stir gently and cook till sugar dissolves completely. It is ready once ghee starts separating on sides. Pour into serving dish, garnish with silver foil,apple slices.

Sprinkle pistas, almonds, serve hot and soft. Blanche spinach in some boiling water, drain. Run in colander under tap water. Press out all water, to remove excess moisture.


Mix together all ingredients for spinach, except cornflour. Put to heat mixture in non-stick pan, on low flame. Stir and cook till well blended, add cornflour. Cook till mixture is thick like a soft lump. Cool both mixtures. Divide both mixtures into portions each. Make round balls of both, separately. Make a flat pattie of half a ball of potato mixture. Place a spinach ball in centre, press down gently to flatten on pattie. Make pattie with other half of potato mixture. Place over spinach pattie.

Seal edges so that spinach mixture is hidden inside. Smoothen to form an oval kabab. Repeat for all patties. Dust all patties with a little cornflour. Refrigerate for minutes or till required. Shallow fry in a nonstick flatbottomed pan. Flip sides and fry to a golden on other side. Cut into halves before serving, hot and crisp. The filling is clearly visible inside. Serve hot with tomato or date sauce.

Sieve flour into a large plate. Make a well in the centre. Boil together ghee, water, sugar, cardamom seeds. Simmer for a minute, or till sugar dissolves completely. Cool to lukewarm. Pour into well of dough. Mix into a semi stiff, pliable dough.

Knead for minutes, till dough is smooth. Cover with a moist cloth, keep aside for 30 minutes. Divide dough in 4 parts. Take one part, make a smooth ball, roll into a thick round.

Make small incisions by poking with a fork or knifepoint, all over. Apply a little oil on board, to assist rolling.

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Are you sure you want to Yes No. Be the first to like this.You are not permitted to 'frame' or copy material to your site. Mix, and allow water to be absorbed. Cut into halves before serving, hot and crisp. Mix it thoroughly. If you want to store them then arrange the formed kababs on a plate or tray without overlapping and put in a freezer for an hour.