2 potatoes 1 cup peas 1 apples 2 carrots smoked chicken 150 gm 2 tb spoons lemon juice 4 tb spoon mayonnaise salt and

pepper few pieces of pineapple full cream yogurt 400 gm

Boil potatoes, peas and carrots separately untill they become tender. Cut apple carrot and potato into small cubes along the pine apple pieces and pour the lemon juice over it. Gently mix these vegetables and fruits and add small cubes of smoked chiken. Then add all the mixture in a bowl of yogurt and stir well. Serve cold.

Chicken pasta in red sauce

Ingredients

Chicken boneless (thinly sliced) 1 cup or 3 sliced sausages Pasta 3 cup Oil cup Capsicum 1 (cut into thin slices) Tomato 1 (cut into thin slices) Onion 1 (cut into circles and then halves) Tomatoes 4 (blended and sieved) Salt to taste Oregano 1 tsp Crushed garlic 2 tsp Crushed red pepper tsp Black pepper crushed tsp Garlic paste tsp Cream 3 tbsp

Cooking Directions
1. 2. 3. 4. 5. 6. 7. Marinate chicken with salt, crushed red pepper, crushed black pepper and garlic paste. Heat oil, add crushed garlic and fry for few seconds. Add marinated chicken and saut till done. Pour in tomato puree, boiled pasta, oregano, sliced vegetables and cream. Mix well and season salt and pepper. Let it come to a gently simmer and heat through. Serve with garlic bread

http://khanapakana.com/article/9c646687-2837-4abc-93f6-574170e65bf3/frizzyhair-mask

Mexican salad

Prep Time
20 min

Cook Time
20 min

Serves
2-3

Is there really a better salad than a Mexican salad?Using sweet corn make this dish more tasty.Serve this refreshing salad on a lettuce leaf for a tasty and healthy lunch. Viewed: 7062 Source: Chef Zakir in Mazedar Zaiqa on Masala TV Channel SHARE THIS RECIPE
9 Ratings Rate It

Ingredients

Cucumber 2 remove seeds and cut in cubes Armenian cucumber or kakdi 2 cut in cubes Tomato 1 cut in cubes Onion 1 cut in cubes Green chillies 4 roughly chopped Ketchup 2 tbsp

Sweet corn 1/2 cup Sesame seeds 2 tbsp Cornflour 2 tbsp (dissolve in 1/2 cup water) Crushed red pepper 1 tbsp Honey 2 tbsp Sugar 2 tbsp Oil 2-3 tbsp

Cooking Directions
1. Fry onion, when it turns golden rhen add sesame seeds, green chillies fry it.

2. Remove pan from flame then add ketchup, honey , sugar, crushed red pepper and salt mix and fry it. 3. 4. 5. 6. Now add sweet corn with 1 cup water. When it boils then add mixture of corn flour, cook till it become thick. Remove pan from stove then add and mix all remaining vegetables. Dish out in salad platter and serve

Chinese Chicken Shashlik

Prep Time
15 minutes

Cook Time

30 Mins

Serves

With the blunt side of a heavy knife lightly pound the chicken. Combine all ingredients for shashlik except oil and marinate the chicken pieces in it for hour...
Viewed: 37551 Source: Zubeida Tariq Kitchen SHARE THIS RECIPE

79 Ratings

Rate It

Ingredients

Chicken boneless 1 kg, cubed Garlic paste 1 tsp Ginger paste 1 tsp Red chillies tbsp, crushed Sugar 1 tsp

Soya sauce 1 tbsp White vinegar 1 tbsp Salt to taste Oil 2 tbsp

Sauce for Shashlik: Tomato pulp 2 tbsp Soya sauce 1 tsp White vinegar 1 tbsp Red chillies 1 tsp, powdered Salt to taste

Vegetables for Shashlik: Tomatoes 3 medium, unripe. Cut into square pieces, remove and save the pulp for sauce. Capsicums 3, remove seeds, cut into squares Onions 3, peel and quarter, separate layers

Sauce for Vegetables: Soya sauce 1 tbsp White vinegar 1 tbsp Sugar tsp Black pepper tsp Oil 1 tsp

Rice for Shashlik: Rice 3 cups Garlic 3 clove chopped fine Oil 4 tbsp

Cooking Directions
1.
2. 3. Shashlik: With the blunt side of a heavy knife lightly pound the chicken. Combine all ingredients for shashlik except oil and marinate the chicken pieces in it for hour. Heat oil in a large frying pan and fry the chicken. Remove to another pan.

4. Add a little oil to the frying pan heat and add vegetables. Add the vegetable sauce ingredients while stirring.

5. Stir-fry for three minutes and add to chicken. Make the shashlik sauce by cooking together all sauce ingredients quickly.

6.
quickly.

Rice for Shashlik: Boil rice. Heat oil; add garlic and fry to a light brown colour. Add rice and fry it

7. Pile chicken in the middle of a round dish and put rice around it. Pour the shashlik sauce over the chicken and serve.

Chicken Jalfraizi

1 2 3 4 5

Statistics 2 6973 0 5/5.0

Chicken Jalfraizi recipe by MuskanKhan85. Chicken Jalferazi cooked in yogurt and tomato. This tastes good along with Naan or Chapathi.

Occasion: Any Cuisine: Pakistani Effort: Average Best for: All How to serve: Hot

Total servings: 4 Calories: Pre-Prep time: Preperation time: 1 hour

1 Kg. Boneless chicken meat 4 medium sized onions-chopped 4 tomatoes-chopped 2 onions cut into thick slices 2 tomatoes cut into broad slices 1 Capsicum (Shimla Mirch ) cut into slices (the yellow variety can also be used to enhance the color of the dish) 1 tsp. garlic (Lehsan ) paste 1 tsp. ginger (Adrak ) paste 1/2 tsp. ground garam masala 1/2 tsp. turmeric (Haldi ) powder

1/2 tsp. coriander (Dhaniya) powder 1 tsp. salt (according to taste) 3-4 tbs. oil

Saute the chopped onions in the oil till transparent. Add the Garlic (Lehsan ), Ginger (Adrak ), Turmeric (Haldi ), Coriander Seeds (Dhaniya) and chopped tomatoes. Cover and simmer to allow the tomatoes to soften. Add the chicken and cook for another 10 minutes or until the chicken is slightly tender. Add the salt . Take a few tea spoons of oil from this chicken into a separate frying pan. Heat and add the sliced onion , Capsicum (Shimla Mirch ), sliced tomatoes, and garam masala. Saute this for a while till the vegetables soften lightly. To this frying pan add the cooked chicken . Mix and allow cooking for another 2-3 minutes. Serve with rice

Gulab Jamun Recipe

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Ingredients
2 cups milk powder 1 egg 1 tsp. oil 1 tbs. white flour (maida) tbs. semolina (suji) 2 tsp baking powder oil for deep frying Syrup: 2 cups sugar 2 cups water 4-5 green cardamom (Chhoti Ilaichi) Few drops of Kewra essence

Instructions
First make the syrup by dissolving sugar in water. Add the illicit seeds and cook till it starts to boil. Remove from heat and keep aside. Mix together the rest of the ingredients into a dough and make into small balls (makes about 32-36) and deep fry until brown. Add to the syrup. Serving: 12 to 15 persons

Imli Chutney Recipe

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Ingredients
250 gms. tamarind (Imli) 2 cups sugar Salt according to taste 1/2 tsp chili (Lal Mirch) powder inch piece of ginger (Adrak) or Dried ginger (Sounth)

Instructions
Soak the imli in lukewarm water so that it softens. Rub well to remove the seeds. Strain out all the juice into a container. Put on low heat and bring to boil. Add sugar, salt and chili powder and keep stirring and cooking on low heat till it starts to become thick. A small piece of ginger can be added and later removed for an extra flavor. When desired consistency achieved remove from heat and allow to cool before storing (in a jar with a lid).

Cutlets Recipe
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Ingredients
2-3 medium size potatoes boiled 1 tsp. salt or according to taste tsp. ground black pepper (Kali Mirch) Breadcrumbs for coating 1 egg beaten Oil for deep-frying Assortment of fillings

Instructions
Boil the potatoes and remove their skins. Allow to cool and then mash to paste. Add the salt and pepper and mix well. Take a small amount of this mixture in the hand and flatten to a disc shape. Add the filling in the middle and cover on all sides to form a kabab like shape. Dip in beaten egg and then roll in breadcrumbs to coat well all over. Deep fry till golden brown. Serve with ketchup or chutney. Fillings: 1. Grated Cheddar or Mozzarella Cheese 2. Pre cooked keema (mincemeat)

3. Grated carrots, cabbage, capsicum , peas mixture. 4. Any other preferred filling that you like