Recipes Videos

1. Russian Salad.

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2. Soup Recipe.

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3. Qabli Pulao(Afghani pulao).

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4. Peshawari Pista Ice Cream.

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5. Kari Pakora.

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6. French Fries.

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7. French Fries Crspy.

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Russian Salad

Russian Salad (also known as Olivier Salad, Salad Olivieh, or Rus Salatasi) is a simple, colorful, and delicious side dish originating from Russia.

This is also known as Oliver salad on the name of Lucien Oliver a Russian chef invented Russian salad recipe in 1860.

Russian Salad quickly became a staple dish in Russian cuisine and was particularly popular among the wealthy aristocracy and in Russia and other countries as well.

lngredients of Russian Salad 

5 servings 

• 300 grams chicken
• 1 tablespoon vinegar
• 1 tablespoon vegetable oil
• 1/2 cup peas
• 2 medium diced carrot
• 10 chopped green beans
• 1/2 medium cubed capsicum ( green pepper)
• 100 grams sliced pineapple
• salt as required
• black pepper as required

For Toppings

• 3/4 cup mayonnaise
• 1/4 cup fresh cream
• 1 tablespoon cheese spread

Recipe Procedure 

Step 1
Wash And Boil Chicken

Wash the chicken properly and drain the excess water. Then, boil it with ½ cup water and ½ tsp salt in a pressure cooker.

Step 2
Preparetion

The ChickenPressure cook for 1 whistle and simmer on low heat for 1-2 minutes. Switch off the flame. After it cools down, remove the flesh from the bones and cut it into small pieces. Put the pieces in a bowl and add 1 tbsp vinegar and 1 tbsp oil to it. Keep aside for 15 minutes.

Step 3
Boil The Vegetables 

Boil 2 cups of water with ½ tsp salt. Add peas, beans and carrots and boil further for 1 minute. Remove from flame and strain. Add cold water and strain again. Keep vegetables aside. Mix mayonnaise, cream, cheese spread, salt and pepper. Mix well. Squeeze pineapple slices well to remove excess juice if you are using the canned ones. Chop them finely.

Step 4
Assemble the Ingredients

Add shredded chicken. You can alternately use boiled potato or paneer in its place if you are a vegetarian. Then add chopped pineapple and all the veggies to the mayonnaise. Mix well. Taste and adjust seasonings if needed. Add more pepper if you want to amp up the spice. Keep aside till serving time.

Step  5Serve The SaladTo serve, add a little milk to the salad if it appears extra thick. Serve cold.

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Chinese Soup

The history of soup in China might be as old as the history of cooking. 

Since in China, soups are eaten as one of the main dishes in a meal, particular attention is attached to the soup's stock. Meat, bones, eggs, seafood, vegetables, fruits, cereals and edible fungi are used as stock. 

There are many different varieties of soups available in china.

Most common soup  is known as Chinese soup, recipe of this soup is given below.

Ingredients 

• Chicken 250 gram bone less
• 1 chopped onion + ginger ; 2 tablepoon
• White paper + black paper powder powder 2 tablepoon 
• 2 grated tomato
• 2 to 3 green chillies 
• Salt to taste
• Carrots sliced 1/3 cup
• Cabbage 1/3 cup
• 1/3 cup cornflour 
• Eggs white of 2 eggs 
• One boiled egg
• Soya Sauce , chili garlic sauce  one 1 tablespoon.
• Green onion one or two.

Recipe procedure 

Step 1 

Preparation of stock (yakhni) 

Take 250 grams of boneless chicken meat, in a strainer wash it two or three times, then put it in a pot add three to four liters of water in it salt to taste let it cook for thirty minutes till the stock is well formed then Take off and separate the stock and chicken pieces, chopped the pieces well .

Step 2

Preparetion of soup

Then take stock and chopped chicken pieces in a soup pan few chopped pieces save for toping add two spoon mixture powdered of black and white paper , 1 tablespoon vinegar 1 tablesppon lemon juice and 1 table spoon soya sauce and chili garlic sauce to the soup broth, then add three to four spoon of chopped tomato half half cup carrot and cabbage in it mix it well  and keep it on the stove. When the vegetables are half a kilo, dissolve the cornflour in water mix in it In a boul and beat the egg whites well. Then Add these a spoon to the slowly cooking soup and stir well after two minutes, for consistency then turn off the stove.

Topping 

Topping the soup with soya sauce chili garlic sauce 1 table spoon chopped green chili, few slices of tomato, green onion, mixture of black paper and white paper powder sprinkle on Soup  add boiled egg pieces on top if like and some thin slices of boiled chicken .

Now Soup is ready for 5 servings.

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Turkish dondurma ( Turkish ice cream )

Dondurama is the common word in Turkish ice cream in English.

Turkish ice cream is stretchy because it,s made with salep.

Salep is the type of powdered orchid bulb. Orchid is a plant having small bulb Salep also makes the ice cream resistant to melting.

You won't need ice cream maker for this easy Turkish ice cream recipe.

Ingredients

• 1 liter of milk (a little over 4 cups)
• 1/2 cups granulated sugar
• 1 tablespoon salep flour
• Flavour and color as per requirement.

Recipe Method 

Put all the ingredients into a saucepot. Whisk to combine. Cook over medium heat, whisking, until the sugar dissolves.Reduce heat to low and continue to cook until it thickens, about 15 to 20 minutes. Pour the mixture into a loaf pan and let it cool completely. Cover and put it into the freeze. Freeze for 30 minutes. Remove and stir with a fork for about 3 minutes. Put it back into the freezer. Repeat this about five or six times, every 30 minutes, until it gets stretchy and hard to stir. Once this happens, let it continue to freeze undisturbed for at least 5 hours.

Remove from the freeze about 15 minutes before serving.

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Afghani Kabuli Palawo

 

This ethereal mixture of rice and lamb, redolent of sweet and warming spices, is the national dish of Afghanistan. Kabuli pulao takes its name from Kabul, the capital of that land-locked Central Asian nation.

Ingredients:

• Basmati rice -- 3 cups
• Oil -- 1/2 cup
• Stewing lamb or beef, cubed -- 2 pounds
• Onions, thinly sliced -- 2Garlic, minced -- 3 or 4
• Cinnamon -- 1 stick
• Cardamom pods -- 8 to 10
• Cumin seeds -- 2 teaspoons
• Whole cloves -- 6 to 8
• Stock or water -- 2 or 3 cups
• Salt and pepper -- to taste
• Carrots, peeled and cut into matchsticks or shredded -- 3
• Sugar -- 1/4 cup
• Raisins, soaked in water and drained -- 1/2 cup
• Ground cardamom -- 1 teaspoonSalt -- to taste
• Sliced almonds, toasted -- 1/2 cup
• Garam masala -- 2 teaspoon

Recipe procedure:

Step 1

In a large bowl, wash and drain the rice in 2 or 3 changes of water. Add more water to cover and set the rice aside to soak for 1 to 2 hours.

Step 2

Heat 1/4 cup of the oil in a large, heavy-bottomed pot over medium flame and, working in batches, brown the meat on all sides. Remove the meat to a plate and set aside.

Step 3

Add the onions to the hot oil and saute until cooked through and softened, 4 to 5 minutes. Then add the garlic and whole spices and saute for another minute or so.

Step 4

Return the meat to the pot and pour in the stock or water along with salt and pepper to taste. Bring to a boil, then reduce heat to low, cover and simmer for about 1 1/2 hours, or until the meat is fork tender.Strain the meat, onions and spices from the simmering broth and set aside, reserving the broth.

Step 5 

Heat the remaining 1/4 cup of oil in a saute pan or large pot over medium flame. Add the carrots and saute for 1 to 2 minutes to soften. Stir in the sugar and continue to cook for 1 or 2 more minutes to lightly caramelize the sugar, taking care not to let it burn.Remove from heat and carefully stir in 1 cup of the reserved broth. (Be careful. It may splatter a bit). Then stir in the raisins, cardamom and salt to taste and set aside.

• Step 6

Bring a large pot of salted water to a boil. Drain the soaked rice and stir it into the boiling water. Return to a boil and cook the rice for 3 or 4 minutes. Then drain the rice, discarding the water, and place it into a large bowl.

Lightly oil or grease the inside of an large ovenproof pot with a lid. Mix the remaining broth with the reserved rice. Spread half the rice smoothly over the bottom of the greased pot. Spread the reserved meat and onions evenly over the rice. Top the meat with the carrots and raisins. Finally, layer the remaining rice smoothly over the other ingredients in the pot.

Cover the top of the pot with a clean kitchen towel. This keeps condensed steam from dripping back onto the rice. Finally top the pot with a tight-fitting lid and fold the overhanging towel over the lid.

Set the pot over medium-high flame for 3 to 5 minutes. Next reduce heat to low and simmer gently for 15 to 20 minutes. Remove the pot from the heat and let it rest, covered, for another 10 minutes.

Gently stir the rice and meat together with a large fork. Mound the pulao on a large serving dish and garnish with the toasted almonds and a sprinkling of garam masala. Serve warm.

Different variations in Qabli Palawo 

Meats: Feel free to substitute stewing beef for the lamb. Or for a lighter dish, use cubed chicken breast or thigh meat. Chicken won't have to simmer as long to become tender.

Dried Fruit: Use golden raisins (sultanas), a mix of golden and black raisins or some dried apricots.o

Nuts: Use pistachios or a mix of pistachios and almonds.

Toasting the Nuts: Heat an ungreased saute pan or skillet over medium flame. Add the nuts, stirring occasionally until they are lightly browned and release their aroma. Remove immediately to a plate to avoid overbrowning and set aside to cool. You can also spread the nuts on a baking sheet and toast in a 400° in oven.

Tips

lamb or beef is used in original recipe but can be try with chicken but it's not match with taste of lamb or beef .

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Curry (Kari) pakoras

 

The origins of curry (Kari) began In fact, the history start when the Portuguese arrived in India in 1498 and introduced chili. Different eras introduced the different vartaion in the dish Kari pakoras are famous.

Pakoras Early known recipes come from Manasollasa (1130 CE) cookbook where it mentions "Parika" (pakoda) and method of preparing it with vegetables and gram flour. Lokopakara (1025 CE) cookbook also mentions unique pakora recipe where gram flour is pressed into fish-shaped moulds and fried in mustard oil.

Now Kari pakoras are famous in Pakistan India and some other countries.

Ingredients :

• Yogurt ; 1 kg 2 to three days older for good soure taste.
• Tomato ; two to three 
• Green chilies ; 4 to 5
• Ginger, garlic paste ; 2 tablespoons
• Besan ; 6 Tablespoons (for curry)
• Ground Red Chilli ; 1 Tablespoon
• Chopped Red Chillies ; half tablespoon
• Turmeric ; half teaspoon
• cloves  ; two or three
• cinnamon ; 2 to three pieces
• Water ; 4 glasses
• Salt ; to taste
• Coriander greens, green chillies ; as per taste
• Onions ; 2 medium sized
• Bnaspti ghee ; half cup  (for curry)

 Ingredients for pakoras :

• Basen (gram floor) ; 1cup
• Onions ; 1 cup thinly sliced 
• ajwain (carom seeds) ; 1/2 teaspoon
• red chili powder ; 1/2 teaspoon
• garam masala ; 1/2 teaspoon 
• Oil ; 1 to 2 cup
• Water ; 1 and half cup

Recipes :

Step 1

Mix two to three cups of water in one kilo of curd in a pot and beat it well.

Then add basen in it mix well till to obtain uniform slurry.

Crud and basen slurry 

Step 2

Take three tomatoes, four to five green chillies ,a little green coriander and chop them all.

Step 3

Take the pot, add half a cup of oil to it, add onions and a few curry leaves (if have)  fry these until light golden. Now add garlic and ginger paste and fry for another two to three minutes.

Now add chopped tomatoes, coriander and green chillies to it۔

And at the same time add one to one and a half teaspoons chilies and salt according to taste, two or three cloves, two pieces of cinnamon , ground coriander and fry it well.

Then blended curd mix well again  and add to it .

Now cook it on low heat till it boils and stir gently۔

Now let it cook on low heat for half an hour. Add one to two green chillies, coriander and a spoonful of celery. After half an hour, the delicious curry is ready.

Make Pakoras For curry 

Step 1

Take 1 cup gram flour (besan) in a bowl and add the following ingredients:

• ½ teaspoon ajwain (carom seeds)
• ½ teaspoon red chili powder or cayenne pepper
• ½ teaspoon garam masala powder
• ⅔ teaspoon salt or as required

• Add 1 cup thinly sliced onions. About 2 medium to large onions, sliced, approx 150 grams of onions.

Step 2

Mix everything well and keep aside covered for 30 minutes.

This will allow the onions to release their water in the mixture. 

Then add a one and halp cup of water and mix well.

Step 3

Heat oil for deep frying in a pan .

When the oil becomes medium hot, with a spoon drop the pakora batter slowly in the oil.

Step 4

When the pakora are partly cooked, then turn over with a slotted spoon and continue to fry the other side.

Fry till the pakora are crisp and golden turning over a couple of times for even cooking.

Step 5

Now add the pakora to the kadhi. Stir gently.

Cover with a lid and let the pakora be soaked in it for 8 to 10 minutes.

Lastly, sprinkle some garam masala powder on the Kadhi.

Serve the curry pakoras

Now take it out in a dish surf it with a little topping of chopped coriander, green chillies and cumin seeds serve it with naan roties parthas or with boiled rice.

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Curry (Kari)

  

The origins of curry (Kari) began In fact, the history start when the Portuguese arrived in India in 1498 and introduced chili. 

Different vartaion in different eras are noted but ,The Portuguese influence on curry has been the most lasting. 

Now it becomes famous dish in India Pakistan and some other countries.

Ingredients :

• Yogurt ; 1 kg 2 to three days older for good soure taste.
• Tomato ; two to three 
• Green chilies ; 4 to 5
• Ginger, garlic paste ; 2 tablespoons
• Besan ; 6 Tablespoons
• Ground Red Chilli ; 1 Tablespoon
• Chopped Red Chillies ; half tablespoon
• Turmeric ; half teaspoon
• cloves  ; two or three
• cinnamon ; 2 to three pieces
• Water ; 4 glasses
• Salt ; to taste
• Coriander greens, green chillies ; as per taste
• Onions ; 2 medium sized
• Bnaspti ghee ; half cup

Recipes :

Step 1

Mix two to three cups of water in one kg of curd in a pot and beat it well.

Then add basen in it mix well till to obtain uniform slurry.

Crud and basen slurry 

Step 2

Take three tomatoes, four to five green chillies ,a little green coriander and chop them all.

Step 3

Take the pot, add half a cup of oil to it, add onions and a few curry leaves (if have)  fry these until light golden. Now add garlic and ginger paste and fry for another two to three minutes.

Now add chopped tomatoes, coriander and green chillies to it۔

And at the same time add one to one and a half teaspoons chilies and salt according to taste, two or three cloves, two pieces of cinnamon , ground coriander and fry it well.

Then blended curd mix well again  and add to it .

Now cook it on low heat till it boils and stir gently۔

Now let it cook on low heat for half an hour. Add one to two green chillies, coriander and a spoonful of celery. After half an hour, the delicious curry is ready.

Serve the curry

Now take it out in a dish surf it with a little topping of chopped coriander, green chillies and cumin seeds serve it with naan roties parthas or with boiled rice.

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