Wednesday, September 9, 2009

Tandoori Chicken Pizza

• FOR PIZZA DOUGH:(enough for 2 pizzas)
• All purpose flour 1/2kg
• Sugar 1tbsp
• Oil 3tbsp
• Egg 1
• Instant yeast 1 1/2tbsp
• Salt 1/2tsp
• Lukewarm water or milk as needed

• Chicken boneless 1kg
• Salt 1 1/2 or to taste
• Lemon 2tbsp
• Vineger 3tbsp
• Yogurt 1cup
• Ajinomoto 1tsp
• Ginger garlic paste 4tbsp
• Oil 2_3 tbsp
• Red pounded chilli 2tbsp
• Black pepper 2tbsp
• White pepper 1tsp
• Chilli sauce 1tbsp
• Soya sauce 2tbsp
• yellow colour half tsp
• Coal 1inch piece

• Oil 2tbsp
• Ketchup 1/2cup
• Garlic 1/2tsp
• Salt 1/2 tsp
• Red chilli pwd 1tsp
• Ajinomoto 1/2tsp
• White pepper 1/2tsp
• Thyme powder 1/4tsp
• Oregano powder 1/4tsp

• Tomato 2 (cut into square)
• Lemon 1(slices)
• Onion 1 (chopped)
• Capcicum 2(cut into square)
• Mozzarella cheese 1pkt (shredded)
• Chedder cheese 1pkt(shredded)

1. Pizza Doug:
2. Add all ingredients (don't dissolve yeast in water as its instant yeast)knead with lukewarm milk or water don't knead with fist even rub with palm till sugar disolve When dough become in smooth form cover it with polythene bag set a side till 1hour.
3. Pizza Sauce:
4. Heat oil fry garlic add rest of all ingredients cook for 2 mins then add 2 tbsp water cook more 2mins
5. Remove from heat let it cool.
6. Pizza Filling:
7. Mix all ingredients in chicken marinate for 1 hour bake at mark 4 or 180 degree for 40-45 mins.
8. Steam with coal.
9. When dough rise well take half of dough spread on 12'' pizza pan mark with fork now spread 3tbsp prepared sauce,spread baked chicken (make tiny pieces) sprinkle black pepper spread onion,tomatoes,capsicum.lemon slice sprinkle black pepper and shredded cheese.
10. Bake for 10-15min at mark 2. (pre_heat oven on mark 2 for 15-20 mins)
11. Serve Hot with salad and sauces.


Wednesday, September 2, 2009



1 chicken cut into 12 pieces
1/2 cup vinegar
1/2 cup cornflour
4tbsp flour
1tsp chinees salt
3tbsp red chillies

1tsp black pepper
3tsp salt
3tbsp soya sauce
2tsp ginger/garlic paste
1 lemon

Mix all the ingredients and marinate and keep it for maximum about 2 hours.Dip the chicken in flour and cornflour,mixture flour and cornflour and water and deep fry on low flame.

Khanapkana and Pakistan Recipes

Monday, August 24, 2009

Petha halwa

Petha halwa

1 kilo petha, peeled and grated finely. 1 cup milk. 250 grams sugar. 25 grams each of almonds, pistachios, cashewnuts and walnuts. 50 grams ghee. ¼ tsp. Essence of kewda. 100 grams fresh thick cream. A few drops of orange yellow food colouring (optional).

Place petha with milk in a pan and cook on a slow fire till the mixture turns dry and thick. Put in khoya. Ghee and half of the nuts after grinding them. Add sugar and stir continuously until the mixture starts leaving the sides of the pan. Stir in essence and colour and remove from fire. Pour in a greased thali and level the surface with your hands. Cover the surface of the halwa with cream and sprinkle with mixed sliced nuts. Cut into pieces and serve either hot on cold.

BASEN KI PINNI Speciality of Kasur

My native city kasur is famous for it mithai. One of them is basen ki pinni.
Big name is Tahir Sweets Kot Badar Din Khan.

a sweet made from gram flour

2 lbs gram flour
2 lbs sugar
1 lb khoya
8 tbsp ghee
½ cup each of almonds and pistachios, blanched and sliced

Heat ghee and put in gram flour.
Keep on stirring it on a low fire until the flour turns golden. Put in khoya and continue stirring until the khoya turns golden and the mixture turns very smooth.
Stir in sliced nuts, cardamoms and sugar. Mix thoroughly and remove from fire.
Cool it then form into round and flat balls or pinnis. Decorate on top with sliced almonds. Cool thoroughly and store in airtight container.