• Fish pieces 12
• Butter 4 tbsp
• Onion chopped 2
• Green chilies 4-5
• Turmeric powder ½ tsp
• Ginger chopped 1 tbsp
• Fenugreek seeds powder ½ tsp
• Cream ½ cup
• Yoghurt ½ cup
• Green cardamom powder ½ tsp

Recipe:

• Roll fish strips and secure using toothpicks.
• Heat oil and sauté onion until soft.
• Add ginger and green chilies and stir fry for 2 minutes.
• Add all other ingredients and fry for 10 minutes.
• Place fish rolls in the sauce and cook on low flame for 10-15 minutes.
• Dish out in serving dish and remove toothpicks from fish rolls.
• These fish rolls seem very tasty with steamed rice.

• Unripe papaya grated 3 cup
• Green beans 1 cup
• Sugar 1 tbsp
• Lemon juice 2 tbsp
• Soya sauce 2 tbsp
• Dried red chilies 2-3
• Garlic chopped 2 tsp
• Cabbage leaves
• Peanuts chopped 4 tbsp
• Cherry tomatoes 2 tbsp

Steps:

• Mix all the ingredients except salad dressing and chopped peanuts.
• At the serving time, sprinkle salad dressing and peanuts over the mixed salad.
• Chill and serve with chunks of cabbage leaves.

• Almonds 2 cup
• Sugar 2 ½ cup
• Kesar color 2 drops
• Cooking oil 1 cup
• Milk 1 cup

Recipe:

• Soak almonds in hot water for 1 hour.
• Then remove the skin of almond and grind them with milk to make paste.
• Make sugar syrup till it becomes string consistency.
• Add almonds paste and cook till it becomes thick.
• Add 2 drops of kesar color and sugar.
• Add cooking oil and let it cook on low flame.
• Dish out and serve with almonds.

• Chicken meat ½ kg
• Saunf 3 tbsp
• Black cardamoms 3
• Turmeric powder 1 tsp
• Garlic paste 1 tbsp
• Garm masala powder 2 tsp
• Ginger paste 1 tbsp
• Onion 1
• Red chili powder 1 tsp
• Salt to taste
• Plain flour 3 tbsp
• Cooking oil ½ cup

Steps:

• Heat oil in a pan and fry onion till light golden.
• Then add ginger garlic paste, turmeric powder, salt, red chili powder and garm masala powder and fry well.
• Add meat and fry for 5 minutes.
• Add 4-5 glass of water.
• Tie saunf, big cardamoms and saunth in soft cotton cloth and put in the wok.
• Let it cook on low flame.
• When meat tender, drain soft cotton cloth to squeeze the juice of saunf, cardamoms and saunth.
• Fry plain flour on paten and mix with water and add in the nihari.
• Add garm masala and ginger and simmer for 5 minutes.
• Garnish with green chilies and lemon and serve hot with tandoori nan.

• Chicken , mutton or beef meat cubes 2 cups
• Onion chopped ¼ cup
• Celery minced 3 tbsp
• Capsicum 3 tbsp
• Oil 1 tbsp
• Parsley 1 tbsp
• Salt to taste
• Paprika 1 tbsp
• Black pepper powder 1 tbsp
• Bread crumbs 2 tbsp
• Lemon juice 2 tbsp
• Oil for frying
• Eggs 2

Steps:

• First of all sauté chopped onion in oil till light golden.
• Cook meat cubes finely.
• Mix all the ingredients well except bread crumbs and eggs.
• Chill the mixture in fridge.
• Give the mixture shape of small croquettes.
• Heat oil in a pan.
• Dip croquettes in eggs and then roll in bread crumbs.
• Deep fry in oil on medium flame.
• Crispy meat croquettes are ready to serve hot.

]]> http://www.dailycookingrecipes.com/ramadan-recipes/meat-croquettes.html/feed http://www.dailycookingrecipes.com/meat-recipes/sindhi-gosht.html http://www.dailycookingrecipes.com/meat-recipes/sindhi-gosht.html#comments Sat, 28 Aug 2010 09:11:07 +0000 cooklook http://www.dailycookingrecipes.com/?p=709 Ingredients

• Boneless mutton/beef meat 1 kg
• Red chili powder 1 tbsp
• Cumin powder 1 tbsp
• Ginger garlic paste 2 tbsp
• Onions chopped 2
• Vinegar ¾ cup
• Salt to taste
• Coriander powder 1 tbsp
• Cooking oil 1 cup

Recipe:

• Cook meat with little water till tender.
• When cooked add cooking oil and cook till oil comes up.
• Ad all other ingredients and stir fry for 10 minutes.
• Tasty sindhi gosht is ready.
• Serve with chapatti and salad.

• 000000Rice 2 cups
• Boneless fish 2 cups
• Onion paste ½ cup
• Ginger 1 tbsp
• Green chilies paste 2 tbsp
• Pepper corns 8-10
• Turmeric powder ½ tsp
• Salt to taste
• Cooking oil as required
• Potatoes 2

Steps:

• Cut fish into pieces and mix with onion paste, green chili paste, salt and pepper corns.
• Deep fry fish pieces in cooking oil.
• Soak rice for half an hour.
• Heat oil in a pan and fry rice with ginger, salt, turmeric powder and potatoes.
• Add water and let it cook till rice cook its three-fourths.
• Add fish pieces and mix well.
• Simmer rice for 5 minutes.
• Serve hot with raita and salad.

• Besan 2 cups
• Onion 1
• Potato 1
• Cauliflower 1
• Cabbage 1
• Cooking oil for frying
• Salt to taste
• Red chili powder 2 tsp
• Coriander seeds 2 tsp
• Green chilies 2-3
• Spinach leaves 4-5

Steps:

• Chop all the vegetables finely.
• Take a bowl and mix all the ingredients evenly and keep for 5 minutes.
• Heat oil in karahi.
• Deep fry pakoras.
• Serve with mint sauce and ketcup.
• Enjoy.

• Sour cream ½ cup
• Pizza crust 1
• Spring onion chopped 1 bunch
• Mashed potatoes 2-3
• Cheddar cheese 1 oz
• Bacon bits 3 oz

Recipe:

• Pre heat oven to 200 degrees.
• Mix spring onion, cheddar cheese and bacon bits finely.
• Cut pizza crust into two halves.
• Spread mashed potatoes and sprinkle remaining cheddar cheese over it.
• Bake in oven for 20 minutes.
• Top with sour cream and serve.

• Basmati rice 2 cup
• Cooking oil ½ cup
• Sugar 1 ½ cup
• Milk 2 cup
• Saffron ¼ tsp
• Coconut crushed 4 tbsp
• Pistachios crushed 4 tbsp
• Almonds crushed 4 tbsp
• Raisins 2 tbsp
• Cardamom powder ½ tsp

Steps:

• Soak rice in water for 1 hour.
• Heat cooking oil in a wok and when it start to bubble, add rice, milk, almonds, pistachios and saffron and cook for some minutes.
• When rice cooked, add sugar, cardamom powder and remaining dry fruits and mix well.
• Simmer for 10-15 minutes.
• Serve hot and use dark color plate for serving.