View Full Version : ___Ramazan Recipes__

08-13-2010, 02:28 PM


1/2 pound of Chickpea Flour (Gram Flour - "Besan" found in local markets)

1 tsp. of Salt

1 tsp. of Red Chili Powder

1 tsp. of Coriander Powder (Pisa Dhania)

1/4 tsp. of Baking Soda

1/2 tsp. of Black Peppers

1 medium Egg (beaten)

1 medium Onion (finely chopped)

1 large Potato (cut into 1/4" cubes)

Oil (for deep frying)

Water (enough to make a paste)

Optional Ingredients: Spinach, Eggplant, Cabbage, Fresh Chilies


1) Mix all dry ingredients in a bowl and add enough water to make a paste. Mix well.

2) Take spoonful at a time from the bowl of paste and deep fry it in hot oil til golden brown.

Serving Suggestions: Serve With Dipping Sauces
Degree of Difficulty: Medium
Recipe Category: Appetizer
Recipe Ethnic Group: Pakistani

08-13-2010, 02:32 PM
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2 cups of All-Purpose Flour (Maida)

½ tsp. Salt

2 tbsp. Clarified Butter (Ghee) or Cooking Oil

¼ tsp. Cooking Oil

4 tbsp. Water


2 cups of Boneless Chicken (cubed)

1 large Onion (chopped)

2 medium Potatoes

1 tsp. Ginger Paste (Pisi Adrak)

1 tsp. Garlic Paste (Pisa Lehsan)

3 tsp. Garam Masala Powder (http://www.angelfire.com/country/fauziaspakistan/garammasala.html)

1 tsp. Cumin Seeds (Saabut Sufaid Zeera)

1 tsp. Red Chilli Powder (Pisi Lal Mirch)

1 tsp. Turmeric Powder (Pisi Haldi)

3 tsp. Salt

8 tbsp. Olive Oil


Sift the all-purpose flour and salt together in a bowl or dish.

Add the 4 tbsp. of oil to flour and salt and mix it in well with your hands until the mixture resembles coarse breadbrumbs.

Add in the water and mix well with hands into a dough to form a stiff ball.

Take the dough ball out of the dish and put it onto a clean counter surface. Knead the dough well with hands until it turns into a smooth dough. Form it into a round ball.

Rub the ball with another ¼ teaspoon of oil and cover it with plastic wrap or a plastic bag. Set it aside for atleast 30 minutes to let it rise.


Mix the ginger paste, garlic paste, cumin seeds, pisa garam masala (http://www.angelfire.com/country/fauziaspakistan/garammasala.html) , red chilli powder, turmeric powder, and salt with 4 tablespoons of the olive oil. Mix it into a paste.

Mix the spices with the cubed chicken and marinate it in the refrigerator for 2 hours.

Seperately in a frying pan saute the chopped onion with 4 tablespoons of the olive oil until it is golden brown. Add in the marinated chicken and mix. Cover and let it cook on medium heat for about 20 minutes by stirring occasionally in between.

Add in the diced potatoes and mix. Cover and let it cook for another 15 minutes or until the potatoes are done. Take off heat and let it cool.


Knead the pastry dough again with hands and divide it into eight balls. Keep all balls covered while you work on one at a time. Roll each ball out into a 7 inch (18 cm) round. Cut it in half with a knife.

Pick up one half and form a cone out of it, making a ¼ inch wide (5 mm), overlapping seam. Glue the seam together with a little water. Fill the cone with about 2 ½ tablespoons of the potato mixture. Close the top of the cone by sticking the open edges together with a little water. Again, your seam should be about ¼ inch (5 mm) wide.

Press the top seam down with the prongs of a fork or flute it with your fingers. Repeat this process for each remaining balls.

Heat about 1 ½ to 2 inches (4-5 cm) of oil for deep frying over a medium-low flame. You may use a small, deep, frying pan. When the oil is hot, put in as many samosas as the pan will hold in a single layer. Fry slowly, turning the samosas frequently until they are golden brown and crisp.

Put each fried samosa on a paper towel to absorb any access oil.

08-13-2010, 02:34 PM


1 cup of Flour

1/4 tsp. of Salt

30 grams of Butter

2 to 3 tbsp. of Water


1 tbsp. of Oil

1 tsp. of Mustard Seeds

1 small Onion (finely minced or diced)

2 Green Chillies (finely minced or diced)

1/4 tsp. of Turmeric Powder (Haldi)

1/4 tsp. of Curry Powder (if desired)

1/4 tsp. of Ginger (finely chopped)

Salt (to taste)

3/4 cup of Frozen Peas

1 medium sized Potato (diced)

1/2 tbsp. of Lemon Juice

Oil (for frying)

Sweet Chilli Sauce (for dipping)


Sift the flour and salt into a mixing bowl. Rub in the butter until mixture resembles breadcrumbs.

Add the water and knead thoroughly to a very smooth dough. Cover and chill while preparing the filling.


Heat the oil in a pan and add the mustard seeds. Leave for a few seconds until they start to pop, then add the onion and fry until golden. Add the chillies, tumeric powder, curry powder, ginger and salt to taste, and fry for three minutes.

If it starts sticking to the pan, add ½ tbs of water, and stir well. Add the peas, stir well, and cook for 2 minutes. Add the potato and corriander, stir well, and cook for 1 minute. Stir in the lemon juice. Cool slightly.

If it starts sticking to the pan, add ½ tbs of water, and stir well. Add the peas, stir well, and cook for 2 minutes. Add the potato and corriander, stir well, and cook for 1 minute. Stir in the lemon juice. Cool slightly.


Divide the pastry into 8 pieces. Dust with flour and roll each piece into a think round, then cut each round in half. Fold each half into a cone and brush the seam with water to seal.

Fill the cone with a spoonful of filling (do not overfill), dampen the top edge and seal firmly. Deep fry until crisp and golden.

08-13-2010, 02:41 PM
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Image Courtesy of Sharmeen Saleem

2 cups of White Lentils (Urad Dal) (skinned and split) (pre-soaked)

A pinch of Baking Soda

½ tsp. Salt

A pinch of Asafoetida (Heeng)

1 tsp. of Red Chilli Powder (Pisi Lal Mirch)

½ tsp. Cumin Powder (Pisa Zeera)

Plain Yogurt (http://www.angelfire.com/country/fauziaspakistan/homemadeyogurt.html)

Cooking Oil (for deep frying)

Chaat Masala (http://www.angelfire.com/country/fauziaspakistan/chaatmasala.html) (for garnish)

Imli Chutney (http://www.angelfire.com/country/fauziaspakistan/imlichutney.html) (for garnish)


Wash the lentils well in warm water. In a grinder, grind the lentils into a paste then add the rest of the spices. Mix well and set aside for 30 minutes.

Put cooking oil in a deep frying pan or karahi on high heat. Once the oil gets hot, turn the heat to medium and drop a tablespoon of mixture at a time in the oil and fry until golden brown. Then remove from oil and put the baray on a paper towel to absorb any extra oil.

In a separate dish, beat the plain yogurt (http://www.angelfire.com/country/fauziaspakistan/homemadeyogurt.html) by adding a little water to form a paste. Add salt, red chilli powder and cumin powder. And whip well.

Then take cold water in a separate bowl and put the baray in the water for a minute or so or until they are soft. Then squeeze the baray with your palms to drain out the water and add them to the prepared yogurt mix. Repeat this process until all baray mix is gone.

Garnish with chaat masala (http://www.angelfire.com/country/fauziaspakistan/chaatmasala.html) and Imli Chutney (http://www.angelfire.com/country/fauziaspakistan/imlichutney.html) . (Refrigerate until cold for better taste.)

08-13-2010, 02:41 PM
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Hari Chutney (http://www.angelfire.com/country/fauziaspakistan/harichutney.html) (to taste)

Imli Chutney (http://www.angelfire.com/country/fauziaspakistan/imlichutney.html) (to taste)

1 cup Moong Lentils (Moong Dal) (boiled & drained)

1 Potato (boiled & peeled)

1 medium Onion (finely chopped)

A can of Chick Peas (Garbanzo Beans) (Safaid Chana) (ready boiled) or you may cook raw chick peas until well done.

A bunch of Fresh Coriander Leaves (Hara Dhania) (chopped)

Fine Sev (as needed)

1 tsp. Cumin Powder (Pisa Zeera)

1 tsp. Red Chilli Powder (Pisi Lal Mirch)

Salt (to taste)

Plain Yogurt (http://www.angelfire.com/country/fauziaspakistan/homemadeyogurt.html) (beaten)


2 cups of Fine Semolina (Seviyan)

Salt (to taste)

Water (as needed)

Cooking Oil (as needed - for deep frying)

Puri Cutter (for cutting puris in round shape)


Mix semolina, salt and enough water to knead dough. Knead dough with your hands to a soft dough. Set aside covered with a wet cloth for about 15-20 minutes.

Take a fist sized lump of dough and make a ball. With the help of some dry flour or semolina, roll into big thin rounds. Cut small puris from it with the cutter. Approximately (1 ½") diameter. (You may use a sharp edged lid of a bottle, if the size is alright.) Remove the frills formed and mix into remaining dough.

Heat oil in a pan and deep fry the puris until they are very light brown and crisp. Keep the puris covered with a moist muslin cloth if there is a delay in frying. Drain and rest in a colander or over kitchen paper for a while for the oil to dry out. Store in an airtight container when cool.

Tip: If in a hurry, just cut the big puris into small squares and use the same. No dough is then put back in frill form. Alternatives:

Choose puris which have puffed.

Make a hole on one side by giving a sharp tap with the index finger.

Fill in a tiny bit of moong, potato, sev, onion as desired.

Arrange in serving or individual plates.

Pour fresh beaten plain yogurt (http://www.angelfire.com/country/fauziaspakistan/homemadeyogurt.html) to cover each puri.

Drizzle a bit of Hari Chutney (http://www.angelfire.com/country/fauziaspakistan/harichutney.html) and Imli Chutney (http://www.angelfire.com/country/fauziaspakistan/imlichutney.html) (to taste)

Sprinkle salt, crushed cumin and a pinch of red chilli powder.

Garnish with sev and chopped coriander.

08-13-2010, 02:42 PM


2 (15 ounce) cans of Chick Peas (Garbanzo Beans) (Kabuli Chana)

1 large Potato

2 tbsp of Fresh Coriander/Cilantro Leaves (Hara Dhania)

1 Green Chilli (Hari Mirch)

2 tbsp. of Chaat Masala (http://www.angelfire.com/country/fauziaspakistan/chaatmasala.html) (or to taste)

3 tbsp of Imli Chutney (http://www.angelfire.com/country/fauziaspakistan/imlichutney.html) (or to taste)

¼ of a medium sized Onion (diced)

1 medium Tomatoe

Salt (to taste)


Boil the potatoe in a small pot in water until it is cooked. Skin it and cube it. Drain and wash the Chick Peas.

Dice the onion, tomato, green chilies and coriander/cilantro leaves. Add everything to a large bowl and mix throughly.

Serving Suggestions: Tastes better served cold.
Yield: 6 Servings
Preparation Time: 15 Minutes
Cooking Time: 30 Minutes
Degree of Difficulty: Easy
Recipe Category: Appetizer
Recipe Ethnic Group: Pakistani

08-13-2010, 02:43 PM


2 tbsp. Vegetable Oil

1 tbsp. Garlic (Lehsan) (minced)

½ tbsp. Ginger (Adrak) (grated)

2 cups Cabbage (Gobhi) (shredded)

1 Carrot (Gaajar) (grated)

½ cup Bean Sprouts

2 ounces Bean Thread Noodles (blanched & chopped)

8 ounces Chicken Breasts (cooked & shredded)

1 tbsp. Hoison Sauce

1 tbsp. Oyster Sauce

2 tbsp. Fresh Cilantro/Coriander Leaves (Hara Dhania) (chopped)

1 package Spring Roll/Egg Roll Wrappers

1 Egg (beaten)

Vegetable Oil (for frying)


Heat oil in a skillet or wok over high heat. Add the garlic, ginger, cabbage, carrot, and bean sprouts. Cook for 2 minutes or until the cabbage is just limp. Add the noodles and chicken; continue to cook until heated through. Stir in the hoisin and oyster sauces, toss to coat the mixture. The filling should be moist but not wet. Remove from heat, and allow to cool. Toss in the chopped coriander.

Lay a spring roll wrapper on a flat surface on an angle so it looks like a diamond. Spoon 2 tablespoons of the filling near the bottom corner of the wrapper and fold up to enclose the filling. Fold in the 2 sides. Paint the top seam of the wrapper with beaten egg. Continue rolling up to form a tight cylinder.

Pour about 1-inch of oil in a skillet and heat to 350 degrees F. Fry the spring rolls for 2 minutes, turning to cook all sides. Drain on paper towels before serving.

Serving Suggestions: Drain Oil Well & Serve Hot
Yield: 2-4 Servings
Total Serving Amount: 10 Rolls
Preparation Time: 30 Minutes
Cooking Time: 30 Minutes
Degree of Difficulty: Medium
Recipe Category: Appetizer and Egg
Recipe Ethnic Group: Chinese

08-13-2010, 02:43 PM
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2 cups of Moong Bean Sprouts

6 Dried Black Mushrooms

½ Red Bell Pepper

1 medium Carrot (Gaajar)

2 ounces of canned Bamboo Shoots

2 ½ tbsp. Oyster Sauce

1 tbsp. of Low Sodium Chicken Broth or Water

2 tsp. of Light Soy Sauce

1 tsp. Sugar

Salt (to taste - optional)

Black Pepper (Pisi Kaali Mirch) (freshly ground) (to taste - optional)

18 to 20 Spring Roll Wrappers (http://www.angelfire.com/country/fauziaspakistan/springroll-samosawrappers.html)

1 Egg (lightly beaten)

2 tbsp. Cooking Oil (for stir-frying)

4 to 5 cups of Cooking Oil (or as needed) (for deep-frying)


About 30 minutes ahead of time, rinse and drain the mung bean sprouts to give them time to dry thoroughly. Soak the Chinese dried mushrooms in warm water to soften (20 to 30 minutes). Squeeze any excess water out of the mushrooms and thinly slice. Dice the red bell pepper. Grate the carrot and finely slice the bamboo shoots. In a small bowl, combine the oyster sauce, chicken broth or water, soy sauce and sugar. Set aside.

Heat 2 tablespoons in a frying pan, swirling so that it coats the pan. When the oil is sizzling, stir-fry the vegetables, starting with the dried mushrooms and then the bamboo shoots, bell pepper, mung bean sprouts and grated carrot. Taste and season with salt and/or freshly ground pepper if desired. Remove from the heat and cool.


Lay a wrapper in front of you so that it forms a diamond shape. Brush the edges of the wrapper with the lightly beaten egg. Place 2 tablespoons of filling in the bottom half, spreading it out sideways to form a rectangle shape but not touching the edges. Lift the bottom corner of the wrapper and tuck it in under the filling. Fold over the left and right sides of the spring roll wrapper. Continue rolling up the wrapper. When you are almost finished, lightly brush the edges of the top corner of the diamond with the beaten egg mixture, fold over and seal.

Heat oil for deep-frying to 360 degrees Fahrenheit. When the oil is ready, carefully add the spring rolls, a few at a time, cooking until they are golden brown and crispy (3 to 4 minutes). Remove and drain on paper towels. Serve with plum sauce, hot mustard, or sweet and sour sauce. Yields 18 - 20 spring rolls.

08-13-2010, 02:44 PM
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2 cups of Egg Substitute

1 Herb Bouquet Tarragon Italian Parsley and Chives

Ground Pepper (fresh)

1 cup of Broccoli (raw & chopped)

1 cup of Mushrooms (raw & chopped)


Chop all the herbs separately and reserve four sprigs of tarragon or parsley for garnish.
Use a non-stick skillet and heat over a high heat. Spray the pan and add ½ cup of the beaten egg mixture.

Return to the heat and add ¼ of the chopped herbs and pepper. Stir constantly until the mixture starts to thicken. Stop the stirring and allow the omelette to set.

When the bottom is a golden brown fold in half and place on a plate. Top with garnish and serve.

08-13-2010, 02:44 PM
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6 Eggs

¼ cup Frozen Green Peas (Mattar)

1 medium Onion (chopped)

2 Green Chillies (Hari Mirch) (de-seeded for a milder taste) (chopped)

1 Tomato (chopped)

½ tsp. Garam Masala Powder (http://www.angelfire.com/country/fauziaspakistan/garammasala)

½ tsp. Ginger Paste (Pisi Adrak)

1 tsp. Red Chilli Powder (Pisi Lal Mirch) (or to taste)

Salt (to taste)

A bunch of Fresh Coriander/Cilantro Leaves (Hara Dhania) (chopped)

3 tbsp. Vegetable Oil


Beat eggs in a medium bowl, add salt and red chilli powder, and beat well.

Heat the oil in a non-stick pan. Add the green chillies, ginger paste and onions and saute over medium heat until onions turn golden brown. Then add tomatoes and cook until tomatoes are tender and soft.

Add green peas and cook for another 3 minutes. Then add beaten egg and mix well. Turn the eggs upside down to cook the other side well.

Sprinkle garam masala powder (http://www.angelfire.com/country/fauziaspakistan/garammasala) and garnish with chopped coriander/cilantro leaves.

08-13-2010, 02:45 PM


500 grams of All-Purpose Flour

250 ml of Water

1 tsp. Salt

Clarified Butter (Ghee) or Cooking Oil (as needed)


1 Green Chilli (Hari Mirch) (chopped)
Basil Leaves (chopped)
2 tbsp. of Tomato Puree

½ tsp. Cumin Powder (Pisa Zeera)

½ tsp. Salt

1 tbsp. Olive Oil (Zaitoon Ka Tail)


Mix first three ingredients & knead well into a soft dough. Put dough into a bowl and cover the bowl with a damp cloth and set aside for 1 hour.

Mix together the ingredients for the filling and set aside.

Take the flour dough and pat some dry flour on it and knead again for a few minutes. Make small lemon sized balls out of the complete dough. Take a ball and flatten it using a roller. Spread tomato paste all over leaving a 2/3 cm border. Fold into a semi circle and roll it out again. Fold again into a quarter of a circle. Roll it out into a triangle pizza shape.
Heat a non stick pan and spread clarified butter or on it. Cook the pizza paratha on one side until it puffs up and is brown on one side. Spread some clarified butter or oil on raw side and flip it over and cook other side well.

08-13-2010, 02:46 PM
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3 ½ cups of All-Purpose Flour (Maida) (unbleached)

Another 2 tbsp. of All-Purpose Flour (Maida) (for dusting)

1 ounce of Fresh Yeast

1 Egg

¼ cup Sugar or Brown Sugar

2 tsp. Salt

1 cup Whole Milk

Another 1 tbsp. Whole Milk

1 pound Unsalted Butter


In a mixer with a dough hook, place the yeast, flour, sugar, salt and the milk and mix for 2 minutes until a soft moist dough forms on the hook. If most of the flour isn't moistened with this quantity of milk, add more, a tablespoon at a time until it is moistened and smooth, using up to 4 tablespoons. Turn mixer on high and mix for another 4 minutes until very smooth and elastic.

Turn the dough out of the bowl onto a floured board, cover with a damp tea towel and allow it to rest for 15 minutes to relax the gluten. Remove the towel and, using a French rolling pin, roll the dough into a 10 by 9-inch rectangle 5/8-inch thick. Wrap in plastic then chill for 1 hour and up to overnight.

Ten minutes before the dough is done resting in the refrigerator, prepare the butter. Beat it with your rolling pin on a floured surface to soften it and form a rectangle 6 by 8 ½ inches. Place it between parchment paper or plastic wrap and set aside.

Remove the dough from the refrigerator and roll it on a floured work surface into a 10 by 15-inch and ¼ inch thick rectangle. Brush any excess flour off the dough. Place the shorter side of the dough parallel to the front of your body on the work surface. Place the butter in the middle, long-ways. Fold the bottom up over the butter and brush off any excess flour and then fold the top down over the butter to overlap and encase the butter. Press down lightly with the rolling pin to push all the layers together and make sure they have contact.

Continue rolling the laminated (layered) dough to form a new 10 by 15-inch rectangle, patching any holes with a dusting of flour where butter may have popped through. Fold into thirds, like a letter, brush off any excess flour and mark it with an indentation made by poking your finger once at the corner of the dough meaning you have completed the first "turn".

Wrap well in plastic and chill 1 hour and up to overnight. Do this again three more times (some people only do 3 turns total, some do 6, some do 3 plus what's called a "wallet" turn for the last one which is a 4 fold turn that's folded into itself like a book jacket) marking it accordingly each time and chilling in between each turn.

After the fourth turn, you can let the dough chill overnight, or, for 1 hour, or, roll it out to a 13 by 24-inch square that is a little less than ¼-inch thick and cut out your croissants and shape them.

It is easier to roll out the dough and cut it with a sharp large knife into 6-inch strips then cut them into triangles, 4 inches wide at the base of the triangle (or for a more curved croissant cut the triangles 6 inches wide). Stretch these triangles again 9 inches long, then place on the work surface and put a piece of scrap dough in the center of the wide end to enclose, which will plump up the center. Roll the triangles up towards you starting at the wide end and place them 2 inches apart on a parchment lined sheet pan with the tip tucked under and the ends slightly curved in to make a crescent shape. You may freeze the croissants at this point, or, in a small bowl, whisk together the egg and milk and brush the croissants with this egg wash.

To proof the croissants, place them in an oven that is warm but not turned on, with a pan of hot water in the bottom to create a moist environment like a proof box. Set aside to proof for 1 ½ to 2 ½ hours until puffed up and spongy to the touch. Remove from the oven.

Spritz a preheated 425 degree F oven with water, close the door, and get the croissants. Place the croissants in the oven and spritz again, close the door and turn the oven down to 400 degrees F. After 10 minutes, rotate your pan if they are cooking unevenly and turn the oven down to 375 degrees F. Bake another 5 to 8 minutes until golden brown.

08-13-2010, 02:46 PM
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90 grams of All-Purpose Flour (Maida)

1 tsp. Baking Powder

3 Eggs

½ cup Strawberry Jam

2 tsp. Powdered Sugar

90 grams Sugar

1 tsp. Vanilla Essence (Kewra)


Beat the vanilla essence and eggs together in a bowl for about 5 mintues. Slowly add the sugar to the mixture. Beat the mixture for about 20-30 minutes or until fluffy.
Seive the all-purpose flour and baking powder together. Mix the flour mixture in the eggs mixture and beat again until there are no lumps in the mixture.

In a swiss tray, spread the egg & flour mixture for about 1 inch height. Pre-heat oven to 400 degrees F and bake for about 8-10 minutes.

In a baking tray, spread butter paper, grease it with a non-stick cooking spray and sprinkle the powdered sugar. Now turn the cake tray over the butter paper sprinkled with powdered sugar. Cut the top portion of the cake and the sides of the cake neatly with a knife. Then spread the jam over the top of the cake, roll the cake carefully like a mat and let it cool down for a while. Then cut it into 12 pieces and serve.

08-13-2010, 02:46 PM
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1 pound of Frozen Phyllo Sheets (or any pastry sheets)

2 cups of Walnuts (Akhrot) or Blanched Almonds (Baadaam) (finely chopped)

½ tsp. of Ground Cinnamon (Pisi Dal Cheeni)

½ cup of Sugar

Another ¾ cup of Sugar

¾ cup of Honey (Shehed)

1 cup of Butter (melted)

1 tbsp. of Lemon Juice (Nimbu Arkh)

1 cup of Water


Thaw phyllo pastry and separate sheets according to package directions. Keep pastry not being used covered with clean damp dish towel to keep it from drying out. Place half of pastry sheets in a greased 15x10x1-inch baking pan, one by one, brushing each sheet quickly and all over with melted butter.
Combine nuts, ½ cup sugar, and cinnamon; sprinkle over buttered pastry. Place remaining sheets on top, brushing each with melted butter. Cut baklava pastry into 2-inch diamonds.

Bake at 400° until brown and crisp, about 30 to 35 minutes.

Meanwhile, in a saucepan, combine remaining ¾ cup sugar, honey, 1 cup water, and lemon juice; bring to a boil. Boil baklava syrup for about 20 minutes, stirring occasionally, until syrupy. Cool and pour over baklava.

08-13-2010, 02:47 PM
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2 ounces of Unsweetened Chocolate

2 Eggs (beaten)

½ cup of Walnuts (Akhrot) (chopped)

2/3 cup of All-Purpose Flour (Maida) (sifted before measuring)

½ tsp. of Baking Powder

¼ tsp. Salt

1 cup of Sugar

1 tsp. Vanilla

1/3 cup of Butter (Makhan)


Into a bowl, sift together the sifted flour, baking powder, and salt.
Melt the butter and chocolate over hot water or very low heat.

In a mixing bowl, beat the eggs. Add the sugar to the eggs a little at a time, beating well. Blend in the chocolate and butter mixture. Stir in the flour mixture, blending well. Stir in the chopped walnuts and vanilla.

Spread the brownie batter in a greased and floured 8-inch square pan. Bake at 350° for about 25 minutes.

Cool in pan and cut into squares.

hijab pearl
08-15-2010, 08:48 PM
Mmmmm...... Jazakallah Khair _knownothing_! i am going to try these recipies at home..... ;)

08-15-2010, 08:51 PM
den do share :P

08-16-2010, 01:33 AM
Bread Rolls Recipe
Ingredients :

15 slices bread

For Filling :
2 cup cooked vegetables
2 potatoes, boiled & mashed
2 onions chopped
2 tsp ginger, garlic & green chili paste
cilantro, chopped
2 tsp red chili powder
1 tsp garam masala powder
¼ tsp turmeric powder
2 tbsp limejuice
salt to taste

Method :
Heat oil in a pan and sauté ginger, garlic & chili paste for few minutes. Add all the cooked vegetables and fry for 10 minutes.
Put red chili powder, turmeric powder, garam masala powder & salt and mix well.
Put lime juice and cilantro and remove from fire. Allow it to cool.
Remove the brown corners from the bread slices.
Dip the bread slices in water one at a time, take this out from water immediately and squeeze out the excess water.
Put the 1 tsp of filling inside this bread. Fold and close the edges together with little water.
Make all the rolls in the same manner. Refrigerate the rolls for at least 2 hours.
Heat oil in a pan and deep fry few rolls at a time until it turns brown.
Repeat the same procedure for the remaining rolls.
Ready to serve hot.

08-16-2010, 11:42 AM
thanks sis for sharing .........

08-16-2010, 01:48 PM

1/2 kg Boneless chicken cubes
1 Egg
Salt to taste
3/4 tsp Red chillies flakes
1/2 tbsp Garam Masala powder
1/2 tbsp Curry powder
1/2 tbsp Corn flour
1/2 tsp mustard powder
2-3 green chillies, chopped
1 tbsp Worcestershire sauce
hot sauce to taste
Pickled vegetables
2 tbsp oil
1 tbsp butter
1/4 tsp white pepper


In a bowl; beat egg, add curry powder, garam masala powder, mustard powder, red chilli flakes and mix.
Add chicken, cornflour, white pepper, green chillies.
Mix well.
Put it aside and marinade for 15-20 minutes.
Put chicken 4-6 pieces on sticks.
In a pan, heat 2 tbsp olive oil and 1 tbsp butter, add mixed vegetables, Worcestershire sauce, white pepper, hot sauce & mix fry.
Make it dry.
Now slow the flame, add green chillies whole & cook on low heat.
In another pan, take oil to shallow fry sticks.
Put the sticks & pour the marination mixture (sauce)left.
Turn them so that the same colour comes to all sides, time to time.
Take out vegetables on the plate corners.
Take out sticks, put them in plate at other half.
Serve with Ketchup

08-16-2010, 10:18 PM
Masala French Fries
Salt Salt, oil, potatoes, vinegar vinegar,
grounded red chillies and grounded zeera zeera

cut the potatoes in long slices like french fries and put them in cold freezing water with a little salt salt in it for half an hr.Deep fry the potatoes .Dry the oil from the potatoes and heat very little oil in a frying pan. Add zeera zeera vinegar vinegar and red chillies in it and put the potatoes in . Add salt salt if needed. Stir until all is absorbed in the potatoes.

08-17-2010, 01:32 PM
jazakAllah sis