FOOD SAFARI

Stir fry noodles  ingredients- Noodles- 1 pack (small size) Cabbage- 1 (shredded) Capsicum- 1 (sliced) Carrot - 1 (sliced) Vinegar- 2 tsp Green chilli - 2 ( chopped) Tometo sauce- 1 tbsp Onion- 1 ( sliced) Soya sauce- 2 tbsp Chilli sauce- 1 tbsp Red chilli powder - 1/4 tsp Black pepper powder - 1/4 tsp Oil - 2 tbsp Salt- to taste  Method- Boil noodles in enough water.do not over cook. Strain noodles through cold water 2-3 times and drain water and set aside,add few drops of oil to the noodles to avoid sticking. Heat oil in pan and add sliced onions and stir fry for 20-30 seconds.add all other vegetables and stir fry for 2 minutes. Add salt,black pepper powder and red chilli powder mix well.now add boiled noodles and mix well. Add vinegar,chilli sauce,soya sauce and tometo sauce,stir fry for a minute. Serve the vegetable noodles hot.

Rice kheer ( firni) Ingredients- Milk - 1 litre Basmati rice- 1/4 cup ( soaked) Sugar- 5-6 tbsp or to taste Cardamos powder- 1/4 tsp For garnishing- Coconut ( grated) - 2 tbsp Cashews - 2 tsp ( chopped) Pistachios - 1 tsp ( chopped) Almonds - 2 tsp ( chopped) Method- Grind the rice in mixer . Take milk in a pan and start boiling. Add rice ,cardamos powder and sugar.stir continuosly. When milk is very thick stop boiling. Rest for some time. Pour kheer in serving dish. Garnish with almonds,cashews,pistachios,and coconut.

Shami Kabab  Ingredients- Mutton pieces ( mince) - 250 gm Chana daal - 1/2 cup ( soaked) Ginger garlic paste- 1 tsp Dry red chillies - 5-6 Onion - 1/2 cup ( chopped) Garam masala powder- 1 tsp Salt - to taste  Green coriander- 1/2 cup chopped  Green chilli- 2 ( chopped) Egg - 1 ( beaten)  Oil - for pan frying  Method- In a medium pan boil meat with daal,ginger garlic paste,red chilli and salt.cook untill meat is cooked and all the water almost gone. Now grind it in a food processor. Mix in green coriander leaves,green chilli,egg and chopped onion. Divide mix into 8-10 equal portion from into 1/2 inch thick and 2 inch round patties. Pan fry with some oil on medium heat.when kababs are brown and crispy on both sides. Garnish with salads and lemon wedges.

Fried chicken

SHARBAT-E-KHAAS ingredients- Milk - 1 glass Rooh afza syrup - 2 tsp Sugar - to taste Coconut- 1 tsp ( grated) Kewra water - 2 drops Almonds and pistachios- 2 tsp ( chopped) Method- Take milk in a bowl. Add sugar and rooh afza syrup mix well. Add coconut , kewra water and 1 tsp dry fruits.mix well. Pour  sharbat in glass and garnish with 1 tsp dry fruits. Serve cool.

Garlic bread  Ingredients- Oregano- 1/4 tsp Sugar- 1 tsp Flour- 2 cup Active dry yeast- 2 tsp Warm water- 3/4 cup Olive oil - 2 tbsp Salt - 1/2 tsp Cornmeal- 2 tbsp Mozzarella cheese - 2 cup Garlic salt - 1/2 tsp Garlic paste- 1/2 tsp Dried parsley - 1/2 tsp Method- Mix sugar and warm water together.add in yeast and allow to proof about 5 minutes. Add in olive oil. Add in flour and salt in mixer .mix until smooth and elastic. Place dough in bowl. Cover and allow to rise for about 1 1/2 hours. Mix together 1/2 cup mozzarella cheese and garlic salt,garlic powder and parsley. Preheat oven to 450 degree c .place a baking stone in oven while preheating or a cookie sheet turned upside down. Sprinkle with cornmeal. Divide dough in half and press out half of the dough into a square. Sprinkle half of the square with 1/2 cup of the remaining mozzarella.fold dough over and seal closed pressing with fingers. Sprinkle with cheese / butter on top. Bake unti

Red sauce pasta ingredients- Tomatoes- 2 cups ( blanched and finely chopped) Pasta- 1 cup ( boiled) Oil- 2 tbsp Blackpeppar- 6-8 Onions - 1/2 cup (chopped) Garlic- 1/2 tsp ( chopped) Capsicum- 1/2 cup ( chopped) Salt- to taste Tomato puree- 3 tbsp Dried oregano- 1 tsp Red chilli flakes- 1/2 tsp Fresh cream- 1/4 cup For garnishing- Processed cheese- 1 tbsp ( grated) Method- Heat the oil in a pan,add pepper and saute on a medium flame for 30 seconds. Add the onion and garlic and saute on a medium flame for 2 minutes. Add the capsicum and saute on a medium flame for 1 to 2 minutes. Add the tomatoes and salt mix well and cook on a medium flame for 4 to 5 minutes while stirring occasionally. Add the tomato puree, oregano,chilli flakes and mix well. Cook for 1 minute on medium flame. Add the cream mix well and cook on a medium flame for another 1 to 2 minutes.while stirring continuously. Add the pasta toss gently and cook on a medium flame for 2

Nargisi kofta Ingredients- Mutton mince ( keema) - 250 gm Eggs - 4 Poppyseeds - 1/2 tsp Ginger garlic paste - 1 tsp Gram flour ( roasted) - 50 gm Red chilli powder - 1 tsp Garam masala- 1/2 tsp Salt - to taste Curd - 250 gm Ghee - 2 tbsp Black cardamom- 4 Cloves - 3 Black  pepper powder- 1/2 tsp Cumin seeds- 1/2 tsp Pepper powder- 1/2 tsp Onions- 2  Tomatoes- 2 ( puree) Cashew paste - 1 tsp Oil - to deep fry Coriander leaves- for garnishing  Method- Hard boil the eggs remove the shells and keep aside. Roast the cumin seeds,cloves,cardamoms poppyseed lightly on a griddle. Slice one onion fine and fry to a golden brown .grind to a smooth paste with the curd ,grind the remaining onions and masalas separately. Mix half the ginger garlic paste and half the ground masala to the mince meat mix in the gram flour,salt, pepper and mix well Divide the mince mix into 4 equel parts . Place one egg in one portion of the mince and shape to cover the egg