Wednesday, April 7, 2010

Fish with White Sauce


½ kg fish
½ cup lemon juice
1 tsp salt
Oil for frying

For White Sauce:
4 tbsp butter
½ cup flour
2 cups milk
½ tsp Chinese salt
1 tsp white pepper
½ tsp sugar

*Marinate the fish in salt and lemon juice for half an hour.
*Heat oil in a pan and fry the fish on both sides and remove.
*For white sauce heat oil in another pan, add flour and roast on low heat, pour milk and stir for two minutes.
*Add Chinese salt, pepper and sugar and put the sauce on the fish and serve

Chinese Prawns

½ kg prawns
2 tbsp Worcestershire sauce
½ tsp Chinese salt
1 tsp salt

For Batter:
2 cups cornflour
3 tbsp flour
¼ tsp baking sod
4 -5 eggs
Oil for frying
½ tsp white pepper

*Peel and remove the red veins from the prawns.
*Marinate the prawns in salt, Chinese salt, pepper and Worcestershire sauce.
*Make batter by mixing eggs, cornflour, flour and baking powder, salt and pepper with water.
*Dip the prawns in the batter and fry till crispy.

Cheesy Salmon Fish Pie

½ kg fresh salmon
100 g rice (soak for a few minutes)
400 ml hot water
2 medium onions, chopped
½ tsp salt
2-3 cloves garlic
1 tsp prepared mustard
½ tsp paprika or chili powder
100 g cheddar cheese, grated
2 tsp parsley, chopped
3 eggs, beaten
1 bay leaf
white sauce

1. Poach the fish in ¼ cup water with garlic, a pinch of salt and bay leaf. Drain the liquid, skin and flake the fish. Heat butter, sauté onions and rice together with salt. Add hot water and let it cook for 10-12 minutes on high heat till the water is absorbed.
2. Remove from heat, add 1 beaten egg and mix well. Press the rice onto the base and sides of a 10 inch pie dish. Spread salmon over the rice.
3. Make a thick white sauce, half the quantity of the recipe. Add grated cheese, mustard, parsley and 2 eggs. Pour this sauce carefully over the salmon.
4. Dust with paprika or chili powder. Cook in a moderate oven for 15-20 minutes or until set. Serve.

Baked Fish with French Fries

2 whole fish
½ cup lemon juice
1 tbsp vinegar
2 tsp garlic paste
1 tsp salt
2 tbsp red chili powder
¼ tsp turmeric powder
1 tsp cumin powder

*Make cuts on both sides of the fish and marinate with salt and lemon juice for two hours.
*In a bowl mix vinegar,garlic paste,chili powder,turmeric powder and cumin powder.
*Dip marinated fish in the mixture and transfer in a baking dish and bake for half an hour.
*Remove from the oven and serve with fries, cucumber slices and onion rings.

Chicken Satay Noodles

2tsp ground coriander2tsp ground cumin2tsp ground turmeric700gr chicken fillets, chopped250gr noodles6 green onions150gr fresh baby corn2tblsp peanut oil1 large carrot, sliced thinly2tblsp finely chopped coriander leaves
1/2cup peanut butter1/2cup coconut cream1/2cup chickenstock2tblsp soy sauce1tblsp brown sugar1tblsp lime juice

1.combine coriander, cumin and turmeric in a bowl, add chicken, mix well to coat with noodles in a large bowl, cover with boiling water.3.chop onions and corn diagonally into 4cm pieces.4.heat half of the oil in a large frying pan; stirfry chicken, in batches, until browned.5.Heat remaining oil in pan; stirfry corn and carrot until just tender. Return chicken to pan with noodles, onions, and satay sauce, stirfry until heated through. Sprinkle with fresh coriander.SATAY SAUCE:just Combine ingredients in a jug and mix it

Simplest Vegetable Chicken Cheese Pizza With Urdu

Ingrdients:1:KHAMIR=2TBS2:MAIDA =2CUPS3:PANI =1/4 CUP4:CHEENI=1TBS5:egg =16:oil =1tbs

NEEM GARAM pani ley kar un mein khamir aur cheeni dal kar 15 minute key li(covered)rakh dain.15 minute jab kahmir phool jaye to us mein maida+tail(oil)+egg dal ker goondh lain zara sa sakht rakahain us key bad 23 hrs key liay rakh key bad us ki roti (zara moti)bana ker un per ketchup+mutar+gajor+shmila mirch+chicken laga nay bad sub sey akhar mein zada si cheese laga ko 250c oven per 15 minute key liay oven mein rahk bake ker lain. jab loweer surface light brown ho gaye to nikal lain.aap ka best pizza tayar hai




1 kg Mutton/chicken
1 kg Basmati rice
100 grm Yogurt
Salt to taste
1 medium onion
6 garlic clove
1 tbs ginger paste
8 small illaichi

1 tbs gralic paste
10 cloves
Oil or ghee
Kewra few drops
Yellow food color two pinch
Sugar a pinch

Add mutton, salt and garlic cloves in a pot with two glasses of water. If you're using chicken, you can do with only one glass of water.
Cook on a low flame till the meat is tender and the water dries.

Take one medium onion. Slice it and fry it in about 4-5 tablespoons of oil till its light brown. Add the rest of the spices, yogurt and fry it a little.

Simultaneously soak the rice in water for half an hour.
Boil the rice till they're half cooked,
drain the water and keep them aside.

Add the cooked meat to the sauted onions to make the masala and cook uncovered for a few minutes to evaporate excess water.
When most of the water has evaporated,
transfer a little rice to a pot, and on top of that add some of the meat/masala combo. Make layers of this. The way I usually do it is put half the rice in, add all the meat/masala then top that off with the rest of the rice.

Sprinkle on it a solution of kewra, yellow food color and pinch of suger.

Keep it covered and on a low flame.
Keep the pot tightly closed you're trying to steam cook the rice. When the rice is done, the biryani is ready.
Serve with salad or garlic chutney.

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