Vegan Lemon Fettuccine Alfredo

Heat a vast pot of water to the point of boiling and cook the fettuccine as indicated by bundle bearings. Strain, saving some the pasta cooking water.

Include the soy drain, soy cream cheddar, almonds, nourishing yeast, lemon pizzazz, 1 teaspoon salt and 1/4 teaspoon pepper to a blender and process until smooth.

Warmth the oil and garlic in an expansive skillet over medium warmth, blending until the garlic just begins to sizzle and mellows, around 1 minute. Include the soy drain blend and 1/some the held pasta water, convey to a stew and cook until thick and rich, around 8 minutes. Expel from the warmth, include the fettuccini and parsley and hurl to consolidate. Disperse with somewhat more pasta water if necessary.

Separation the pasta among four bowls and sprinkle each with some nutritious yeast and a couple of drudgeries of pepper.

Zucchini "Fettuccine" With Tomato Sauce

Trim and peel the zucchini, at that point utilize a mandoline or a vegetable peeler to meagerly cut the long way into wide strips (stop when you get to the seeds). Cut the strips into 1/4-to-1/2 all inclusive strips to influence them to look like fettuccine. Exchange to a colander and hurl with 3/4 teaspoon salt; let deplete in the sink, hurling at times, around 30 minutes. Flush well and pat dry.

In the interim, peel the tomatoes utilizing a sharp vegetable peeler, at that point split on a level plane and press out the seeds. Puree 1 tomato with the olive oil, garlic, jalapeno, and 1/4 teaspoon each salt and pepper in a nourishment processor or blender. Exchange to a bowl. Cleave the rest of the 4 tomatoes and add to the bowl; include the pine nuts, basil, oregano, and salt to taste.

Gap the zucchini among dishes and best with the tomato sauce. Top with more pine nuts and sprinkle with olive oil.

Chatpata Beef Masala Recipe

Ingredients

Beef : 1 kg, cubed
Onions : 375 grams, sliced into rings
Yogurt : 250 grams
Tomatoes : 250 grams
Green Chilies : 6
Fresh Mint : 1 bunch
Lemons : 2
Ginger : 1 tablespoon, finely chopped
Oil : 1 cup
National Ginger Garlic Paste : 1 tablespoon
National Bihari Kabab Masala : 1 packet (50 grams)

Method
Heat the oil in a deep pot and fry ginger garlic paste.
Add the meat and brown it all over.
Now lower the heat and spread the tomatoes and onion rings on top.
Beat the yogurt with National Bihari Kabab Masala and spread it over the meat.
Cover the pot with a close-fitting lid and seal the edges with strips of raw dough.
Let the meat simmer on low heat for 1 hour or until tender.
Turn up the heat to dry off excess water, and add green chilies, mint, lemon juice and chopped ginger.

Kofta Recipe

Ingredients

Meat : 1/2 kg
Egg : 1
National Garam Masala Powder : 1 teaspoon
Almonds: 4, ground
Fried Onions : 1 cup
Roasted Chana Garam Powder : 2 tablespoons
Yogurt : 2 tablespoons
National Salt : As required
National Kofta Masala : 2 tablespoons
For Gravy
Onions : 250 grams, ground
National Garam Masala Powder : 1 teaspoon
Fenugreek Seed : 1 teaspoon
Yogurt : 250 grams
Oil : half cup
National Salt : As required
Ginger Garlic Paste : 1 teaspoon
Coriander Powder : 2 teaspoons
Fresh Coriander, Green Chilies : To garnish
National Kofta Masala : 2 tablespoons

Method
Grind the meat and fried onions to a fine mince.
Mix in ground almonds, garam masala powder, chana garam powder, yogurt, salt, egg and National Kofta Masala and shape into small balls.
Heat the oil and fry fenugreek seed until the aroma is released.
Add the ground onions and fry. Add National Kofta Masala, ginger garlic paste, garam masala powder and coriander powder and cook thoroughly.
Follow up with salt and whipped yogurt, cook until liquid evaporates and oil separates.
Now carefully place the meatballs into the pot, pour in half a cup of water, and gently shake the pot – do not stir with a spoon.
When the oil separates again, add 1 glass of water and simmer for half an hour.
Remove from heat, garnish with green chilies and fresh coriander, and serve hot.

Chatpata Beef Masala Recipe

Ingredients

Beef : 1 kg, cubed
Onions : 375 grams, sliced into rings
Yogurt : 250 grams
Tomatoes : 250 grams
Green Chilies : 6
Fresh Mint : 1 bunch
Lemons : 2
Ginger : 1 tablespoon, finely chopped
Oil : 1 cup
National Ginger Garlic Paste : 1 tablespoon
National Bihari Kabab Masala : 1 packet (50 grams)

Method
Heat the oil in a deep pot and fry ginger garlic paste.
Add the meat and brown it all over.
Now lower the heat and spread the tomatoes and onion rings on top.
Beat the yogurt with National Bihari Kabab Masala and spread it over the meat.
Cover the pot with a close-fitting lid and seal the edges with strips of raw dough.
Let the meat simmer on low heat for 1 hour or until tender.
Turn up the heat to dry off excess water, and add green chilies, mint, lemon juice and chopped ginger.

Sunehri Bhindi Recipe

Ingredients

Okra : 1/2 kg
Oil : 1 cup
Onion medium (sliced) : 3
Yogurt : 2 cup
Tomato (chopped) : 2
White Quorma Masala : 2 tablespoons
National Salt : to taste
National Chili Powder : 1/2 teaspoon
National Turmeric : 1/4 teaspoon
Fresh Coriander : for garnish
National Mango Pickle: To serve with

Method
Trim the ends of okra.
Heat oil in sauce pan and quickly fry okra for 3-4 minutes. Strain and keep aside.
In the same oil golden fry onions till crispy. Strain and keep aside
In a juicer blender combine yoghurt, tomato, fried onion and all the spices. Blend to a smooth paste.
In a same using leftover oil, cook the yoghurt mixture till it thickens, but still have some moisture left.
To this add fried okra.
Cover with a lid and put it on a dum for 8-10 minutes.

Seekh Kabab Recipe

Ingredients

Minced Beef : 1 kg
Eggs : 2
Onions : 250 grams
Green Chilies : 6
Fresh Coriander : half bunch
Papaya Paste : 1 teaspoon
Ginger Garlic Paste : 2 teaspoon
Oil : As required
National Seekh Kabab Masala : 1 packet (50 grams)

Method
Combine mince, onions, green chilies and fresh coriander in a chopper and grind well.
Add ginger garlic paste, papaya paste, National Seekh Kabab Masala and eggs.
Knead the mixture well to distribute all ingredients equally.
Dampen your hands with water, scoop a handful of the mixture and press firmly onto barbecue skewers in long, even kababs.
Barbecue over hot coals, or alternatively, shallow fry in a wide pan (you won’t need skewers if frying).

Punjabi Chana Kofta Recipe

Punjabi Chana Kofta Recipe

Ingredients

For Chana Masala
White Chickpeas : 250 gm
Baking Soda : 1/2 teaspoon
Oil : half cup
Onion (finely chopped) : 1/2 medium
National Ginger & Garlic Paste : 1 tablespoon each
National Chili Powder : 1 tablespoon
National Turmeric Powder : 1 teaspoon
National Cumin Seeds : 1 teaspoon
National Iodized Salt : to taste
Ajwain (Carom Seeds) : 1 teaspoon
Green Chili (chopped) : 4
Makki ka Atta (Corn Meal) : 1 & 1/2 tablespoons
National Garam Masala : 1 & 1/2 tablespoons
National Black Pepper Powder : 1 teaspoon
For Kofta
Beef Minced : 250 gm
Onion (finely chopped) : 1 medium
Green Chili (chopped) : 4
National Kofta Masala : 1 tablespoon
National Iodized Salt : 1/4 teaspoon
Yogurt (beaten) : 2 tablespoons
Oil : 4 tablespoons

Method
For Kofta
Combine all the ingredients in a food processor and blend to a fine mixture. Make 8-10 round balls. Fry the meat balls till they become light brown. Once done, keep aside.
For Chana Masala
Soak the chickpeas, in plenty of water and baking soda, for 6-8 hours; thoroughly rinse with fresh water.
Boil the chickpeas using ample water till they get soft and mushy. For best result, cook for about 4-5 hours on a low heat. Once done, keep aside for later.
In a sauce pan fry the onions till light brown in color.
Now add National Ginger Paste, National Garlic Paste, National Chili Powder, National Turmeric Powder, National Cumin Seeds, National Iodized Salt, ajwain, and green chili. Do bhunai for 5 minutes, using a splash of water to prevent from burning.
To this add boiled chickpeas and makai ka atta, whisking the atta in half cup of water first, and cooking on medium heat for 5 minutes.
Turn the heat low. Add the cooked koftas & put it on dum.
To finish; sprinkle National Garam Masala and National Black Pepper Powder.

Masalaydar Kofta Biryani Recipe

Ingredients

For Kofta
Beef Mince (lean) : 500 gm
Green Chili (fine paste) : 1 tablespoon
Fresh Coriander (finely chopped) : 2 tablespoons
National Kofta Masala : 2 tablespoons
Fried Onion Paste : 3 tablespoons
For Biryani Masala
National Basmati Rice : 3 cups
Oil : 1 cup
Koftas (as explained) : 10-12 balls
Onion (thinly sliced) : 2 medium
National Ginger & Garlic Paste : 1 tablespoon each
National Sindhi Biryani Mix : 1 packet
Tomatoes (chopped) : 4 medium
Yogurt : 1 cup
Fresh Mint : 1/2 cup
Fresh Coriander : 1 cup
Green Chili : 6
Ghee : 2 tablespoons
Kewra Essence : 1/2 teaspoon
Zarda Food Color: pinch

Method
For Kofta
• In a food processor combine all the ingredients and make a smooth mixture. Wet your palms to make 10 -12 balls and keep aside to be used as directed in the recipe.
For Biryani Masala
Wash and soak National Basmati Rice for at least 15 minutes.
Heat oil and fry the koftas gently for 2-3 minutes till they are light brown. Remove koftas from the pan. Place on absorbent paper and keep aside.
Using the same oil, fry onions till light brown in color.
Now add National Ginger Paste, National Garlic Paste, National Sindhi Biryani Masala, and tomatoes. Cook until tomatoes soften; do bhunai.
Gently place the cooked koftas in the gravy and give dum for 2-3 minutes.
While the kofta gravy is on dum, in a food processor blend yogurt, fresh mint, fresh coriander and green chilies to a smooth paste.
Prepare National Basmati Rice by adding 3 tbsp of National Iodized Salt to boiling water and boil the rice till it reaches do kanni stage. Strain.
Keeping the gravy at the bottom, pour yogurt mixture over and layer with the rice.

Tarka Handi Kabab Recipe

Ingredients

For Kababs
Beef minced : 250 gm
Fried Onion Paste : 1 tablespoon
Peanuts (finely crushed) : 1 tablespoon
National Seekh Kabab Masala : 2 tablespoons
Bread Slice : 1 medium
Charcoal for koyle-ka- dum : 1 inch piece
Oil for frying : 2-3 tablespoons
For The Masala Mix
Oil : 4 tablespoons
Curry Patta (Curry Leaves) : 5-6 leaves
Garlic (thinly sliced) : 2-3 cloves
Tomato Puree : 2 cups
Yogurt (beaten) : 1/2 cup
Crushed Chili : 1 tablespoon
National Iodized Salt : to taste
Kababs (cooked) as explained above
Lemon Juice : 1 teaspoon

Method
For Kababs
Cut-off the crusts of the bread slice; soak in water and gently squeeze all the water out.
Combine all the ingredients in a food processor to make a fine paste.
Give koyle-ka-dum and marinate for 30 minutes in the refrigerator.
Wetting your palms, take a small portion and roll 3-4 inches in length.
Heat up a fry pan; using a little oil fry the kababs until brown. Place them on absorbent paper and keep aside.
For the Masala
Heat 4 tablespoons of oil in sauce pan; crackle the curry leaves and garlic.
Now add tomato puree and cook till it thickens.
Add yogurt, crushed chili, and National Iodized Salt. Stir well and cook for a few minutes.
To this add the pre-cooked kababs and give dum for 5 minutes or until the gravy reaches a thick consistency.

Beef Biryani Recipe (Saloni Biryani)

Ingredients

Meat : 1/2 kg
Tomatoes : 1/2 kg
Dried Prunes : 50 grams
Rice : 1 kg
Cumin Seed : 1 teaspoon
Fresh Coriander : 1 bunch
Fresh Mint : 1 bunch
Green Chilies : 6
National Refined Salt : 1/2 teaspoon
Onions : 250 grams
Ginger Garlic Paste : 2 teaspoons
Oil : 1 cup
National Bombay Biryani Masala : 1 packet (50 grams)

Method
Begin by putting the rice to soak for half an hour.
Heat the oil and fry the onions to a crisp brown color.
Add the meat, 2 glasses of water, and cook for half an hour or until the meat is tender.
Now toss in the tomatoes, dried prunes, ginger garlic paste, National Bombay Biryani Masala and fry thoroughly.
Scatter green chilies, coriander and mint on top and turn off the heat.
In another large pot, heat 2 tbsp oil and flash-fry the cumin seed until it stops crackling.
Add the soaked rice and salt; stir to coat the rice with oil.
Pour in enough water to start the rice steaming.
When the rice is half-cooked, scoop out some from the center and fill the cavity with the meat mixture.
Cover the meat with the scooped rice, add 1 cup of water and cook on low heat for half an hour until the rice is cooked through.

Daigi Nihari Recipe

Ingredients

Oil : half cup
Onion (sliced) : 1 medium
Beef Shank (boneless) : 1 kg (large pieces) (100 gms each at least)
Marrow bone / Knuckles : 2-3 each
National Ginger & Garlic Paste : 1 tablespoon each
National Chili Powder : 1.5 tablespoons
National Garam Masala : 1 teaspoon
Fennel Seeds (powder) : 2 tablespoons
National Delhi Nihari Masala : 3 tablespoons
National Iodized Salt : to taste
Atta : 8-10 tablespoons
Green Chili for garnish
Fresh Coriander for garnish
Ginger (finely julienne) for garnish
Lemon (wedges) for garnish

Method
In a large sauce pan heat oil and cook onions till light brown at a low heat.
Turn the heat to medium and add the meat along with marrow bone, National Ginger Paste, National Garlic Paste, National Chili Powder, National Garam Masala, fennel seeds powder and National Delhi Nihari Masala. Cook with little water and do bhunai for about 5-6 minutes.
To this add about 8-10 cups of water and put it on simmer with the lid on for 2-3 hours.
Once the meat is tender, you should have enough liquid left to make gravy (about 4-5 cups). Take out the bones at this stage. Take the marrow out of bone, skim out the roghan and reserve it for serving.
Stir atta with 1½ – 2 cups of water and pour while stirring little at a time till desired consistency1 is achieved. Bring to a full boil, turn the heat low and cook for another 10-15 minutes.
Best to serve after few hours; add back the roghan and bone marrow. To make it extra special cooked goat brain can be added.

Achari Biryani Recipe

Ingredients

Oil : 1 cup
Mutton : 750 gm
National Ginger & Garlic Paste : 1 tablespoon each
National Achar Gosht Masala : 1 packet
National Garlic Pickle : 2 tablespoons (optional)
Crushed Chili : 1 teaspoon
Yogurt : 1 cup
Tomato (chopped) : 3 medium
Lemon Juice : 2 tablespoons
Green Chili : 8-10 (large)
National Basmati Rice : 3 cups
National Iodized Salt : 3 tablespoons
Water : 3 liters, for boiling rice
Lemon (sliced) : 2 – 3 medium

Method
Heat the oil and cook the mutton on a high heat until brown. Turn the heat low and add National Ginger Paste, National Garlic Paste, National Achar Masala (reserve 1 tbsp), National Garlic Pickle, crushed chili, and yogurt; do bhunai.
Now add tomato and 1 cup of water; allow it to cook on low heat with the lid on till the meat is tender. Add more water if required. You should have 1 1/2 cups of gravy left.
Meanwhile slit the green chilies. Combine the reserved 1 tbsp of National Achar Masala with lemon juice and stuff the slit chilies.
Wash and soak 3 cups of National Basmati Rice in water for 15 mins. In a large pan bring 3 liters of water to a rapid boil; add 3 tbsp National Iodized Salt and 2-3 lemons (sliced). Add the drained rice and boil till rice reaches do kanni stage. Drain and use.
Place the stuffed green chilies on top of the achari meat gravy; top with the do kanni rice, cover the lid and put it on a dum.

Qeema Matar

Ingredients 


Minced Meat: 1/2 kg 
Oil: 1/2 cup 
Fried Onion: 1/2 medium sized 
Green Chili: 2 
Fresh Coriander: 1/2 cup 
Papaya Paste: 1 tbsp 
National Ginger Garlic Paste: 1 tbsp 
Tomato: 4 
National Bihari Kabab Masala: 1/2 packet 
Green Peas: 1 cup 
Ginger: For garnish 
Charcoal: For dum 
Method 
Combine minced meat, fried onion, green chili, fresh coriander, papaya paste, National Ginger Garlic Paste, tomato and National Behari Kabab Masala in a chopper blender and make a fine paste. 
Heat up a small piece of charcoal and place over a minced meat using a bread slice as a base. Pour 1 tbsp of hot oil, cover and let it rest in a refrigerator for 2-3 hours. 
Heat oil in a pan and fry green peas for a few minutes. Strain and keep them on a side. 
Add the marinated minced meat in the same pan using same oil. Put it on simmer with the lid on for 45 min to 60 min. 
Add some fried green peas and butter. Turn up the heat and fry for few minutes.

Shahi Shami Kabab Recipe

Ingredients
Beef, Chicken
 or Mutton : 1/2 kg, minced
Daal Chana : 1 cup, soaked
Potatoes : 2, boiled
Eggs : 2
Garlic : 4 cloves
Fresh Coriander : 2 tablespoon, finely chopped
Green Chilies : 2, finely chopped
Ginger : 1 teaspoon, finely chopped
Fresh Mint : 2 tablespoons, finely chopped
Oil For frying
National Garam Masala Powder : 1 teasoon
National Shami Kabab Masala : 1 packet (50 grams)
Method
Mix together minced meat, ginger, garlic cloves, garam masala powder, and National Shami Kabab Masala in a large pot with 2 glasses of water and the pre-soaked daal chana.
Cook on low heat for half an hour until the meat and daal are tender.
Raise the heat to evaporate any excess water, then turn off the heat and let the mixture cool.
Grind the cooled mixture in a chopper, beat in the eggs and add the potatoes, coriander, mint and green chilies.

Special Chinese Rice Recipe

INGREDIENTS:

1 and Half kg RIce, kachi banspati 
1 cup Oil 
Half kg bOiled Chicken 
5 Carrots 
6 Green Belles 
1 bowl Band Gobhi 
2 cup Mutter 
2 tsp Chinese Salt 
1 tsp Salt 
3 tsp Black Pepper 
7 Eggs 
2 tsp Soya Sauce 
1 tsp White Ginger 

How to make Special Chinese Rice

    

METHOD:

Boled rice and 2 chicken boiled ke reshe baghair hadi ke utar ker kisi piyali men rakh len. 
Tamma sabzeion ko lambe shape ke tukrdon me kat ker un ko aledha aledha obal len . Ab in obli hui sabzion ko ek kardahi mein oil dal ker khub achi tarhan pakain sath hi is mein namak kali mirchen aur ajeeno moto dal ker resha ki hui chicken bhi ad kr dein jab yeh sabzeain frie ho jayen to kardhai ko utar kr rakh den aur ek pyali mein 3 eggs phent ker use thorde se oil mein bhun lein . Saath hi baki 4 eggs ko ubal kr cheel len aur un ke lambe tukrde kr lein. 
End mein ek barde se bartan ko chulhe per ag jala kr hasbe zarrorat oil mein sab se pehle frie sabzian donon tarhan ke eggs aur chawal dal ker khub mix keren aur dam de den. 
Ab in chawloon ko dahi aur kali mirchon ki chatni ke saath serve keren.

Chinese Fried Rice With Shashlik

INGREDIENTS:

Chicken boneless 1 kg, cubed 
Garlic paste 1 tsp 
Ginger paste 1 tsp 
Red chillies 1/2 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 1/2 tsp 
Black pepper 1/2 tsp 
Oil 1 tsp 

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

How to make Chinese Fried Rice With Shashlik

    

METHOD:

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 1/2 hour. Heat oil in a large frying pan and fry the chicken. Remove to another pan. Add a little oil to the frying pan heat and add vegetables. Add the vegetable sauce ingredients while stirring. Stir-fry for three minutes and add to chicken. Make the shashlik sauce by cooking together all sauce ingredients quickly. Rice for Shashlik: Boil rice. Heat oil; add garlic and fry to a light brown colour. Add rice and fry it quickly. Pile chicken in the middle of a round dish and put rice around it. Pour the shashlik sauce over the chicken and serve rice.