Wednesday, June 30, 2010

Chicken Alfredo with Fettuccine

Boneless Chicken Breast
Garlic powder 1 tbsp
Salt 1/4 tsp
B. Pepper 1/2 tsp

Cut Boneless Chicken into slices.

In a frying pan, take a tbsp of oil. Add garlic powder and add the chicken to it.

Once the chicken starts to turn its color, add salt and freshly ground pepper and cook until tender. Set aside.

Alfredo Sauce:
4 tbsp butter
4 tbsp all purpose flour
1 cups milk
1/4 cup whipping cream
1.4 cup shredded cheese
4 tbsp philidelphia cream cheese 
1 1/2 tsp garlic powder
Black pepper

Melt butter and add the flour. Mix well.

Add milk, cream, shredded cheese, cream cheese, garlic powder, salt and pepper.

Using a hand blender, blend everything together to a thick sauce.

The Alfredo sauce is ready. Now add the chicken that was set aside.

Mix well and simmer for 10 minutes.

Serve on a bed of Fettuccine.


Boil 8-10 cups of water in a pot. Add a pinch of salt. When water comes to a rolling boil, add the pasta and cook until Al Dente. Strain and rinse with water.

Serve the Chicken Alfredo and Fettuccine with grated Parmesan cheese and Crushed red peppers. 

Tuesday, June 29, 2010

Qeema Khowsey

Have too much Qeema left from the Brunch?

Use that Qeema to make Qeema Khowsey!

Boil a pack of Angel Hair noodles.

Add 1/2 cup of tomato sauce into the Qeema and simmer for 5 minutes. Chop 1/4 cup of cilantro and add to the Qeema. Add the boiled noodles and mix well. Ta Daa!!

Monday, June 28, 2010

Brunch - Alu Cholay Halwa Puri Qeema

To have a Brunch menu with Halwa, Puri, Aloo Bhujia, Cholay and Qeema, read on:

First for the Halwa:

Sooji (Farina) 1/2 cup
Oil 1/8th cup
Water 1 cup
Sugar 1/2 cup
Yellow Food Color
Elachi few
Sliced Almonds

Take ad pot and pour oil. Add the elachi and the sooji and bhoonj for 5 minutes. Add water and pinch of food color. Mix well and finally add sugar. Sprinkle sliced almonds and leave the lid closed on slow flame for 10-15 minutes.

Alu Bhujia

2 lbs potatoes, peeled and sliced
Green chillies , few
Cilanto, handful
Diced Tomatoes 1/2 cup
Shan Alu Bhaji Masala

Take a pot and put the sliced potaotes, Shan Masala, slit green chillies,cilantro and diced tomatoes. Cook until potatoes are tender. Mash a quarter of the potatoes in the pot with the end of the spoon.
OR better yet, follow the recipe on the back of the box :)


Garbanzos Beans/ Chickpeas 1 can
Chopped onions, 1/2 cup
Whole red chillies, dried 3-4
Zeera (Cumin) whole 1 tbsp
Rai (Mustard Seeds) 1 tbsp
Karee Patta (Curry leaves), few leaves
Baisun (Gram Flour) 1/2 tsp
Diced tomatoes 1/4 cups
G.chillies 1-2
Cilantro for garnishing
Salt 1/2 tsp
R. Chillies 1 tsp
Zeera (Cumin) powder 1 tsp
Oil 2 tbsp

Heat oil and add karee patta, whole red chillies, whole zeera, rai and let it roast (Tarqa/Waghar)

Now add the chopped onions and let it soften.

Now add the baisun to it.

Now add the tomatoes and green chillies along with salt, r.chillies and zeera powder.

Now rinse the cholay out with water and add to the pot.

Cook for 3-5 minutes. Now using a hand blender, blend a portion of the cholay.

Garnish with cilantro. Cholay is ready!

Qeema: (Make enough and freeze it to use in other recipes)

Qeema/Ground Beef 2 lbs
Adrak Lasan (Ginger Garlic) paste 2 tbsp
Diced onions 1/4 cup
Whole red chillies 4-5
A few of each: Whole black pepper, Cloves, Cinnamon stick
Oil 2 tbsp
Salt 1/2 tsp
Haldi 1/2 tsp
Zeera (Cumin) powder 1 tsp
Chat Masala 3/4 tsp
Red Chilli powder 1/2 tsp
Paprika 1/2 tsp
Curry powder 1/2 tsp
1/4 bunch Cilantro (save some for garnishing)
1/2 cup diced tomatoes
1/4 cup fried onions
A few drops of lemon

Heat oil and put whole red chillies and onions. Let the onions soften for a minute.

Now add the adrak and lasan paste, black pepper, cloves and cinamon. Let cook for another minute.

Now Add the washed Qeema to it. Mix well and add salt, red chilli powder, paprika, zeera powder, curry powder, haldi and chat masala.

Mix it ll well and cook for another few minutes. Now add the diced tomatoes and fried onions and cilantro.

Cover and cook for 15-20 minutes until qeema is cooked and oil shows on top.Add lemon juice and cilantro.

With this recipe of qeema, you can make Qeema Khowsey and Alu Qeema.


Flour tortillas

Heat oil in a Karhai and put one tortilla at a time and let it puff on one side. Turn over and let it brown on the other. Serve hot!

Sunday, June 27, 2010

Breaded Fish Fillets

Click HERE for a Printable Version!

You will need:
Zatarain's Crispy Southern Fish Fri
Mc Cormick Cajun Seafood Seasoning
Tilapia skinless fillets
Oil for Frying

Mix equal parts of Zatarain's seasoning and Mc Cormick seasoning in a container or a ziplock bag.

Coat the pieces of fish in this breading evenly on both sides until well coated.Shallow fry in hot oil until golden and crispy.

Serve with tarter sauce and steak fries.

Dodee Gosht Pulao

First for the Pulao:

Wash and soak 2 cups of Rice
Wash and soak 1/2 cup of Channa Daal

Boil about 8 cups of water in a pot. Add 1 tsp salt. After water comes to a boil, drain the channa daal and put in the pot. Give it about 10 minutes to boil and then drain the rice and out it the the pot with the daal. Let it cook until daal and rice both  feels almost done (see first photo). Drain in the strainer. Give the rice a quick rinse(Se the second photo). Put it back in the pot and put it back on the stove for another 15 minutes on the lowest setting. You are done with the Pulao!!

Now lets move on to the Dodee gosht. Right now, I am using chicken but you can use with beeef/veal as well.

1/2 a chicken, clean and cut
1 dodee (kaddu) peeled and sliced
1 tsp salt
1 tsp red chilli powder
1 tsp zeera powder
1/2 tsp paprika
1/2 tsp haldi
1 cup diced tomatoes
1/2 cup lal piyaz
1 tbsp yoghurt
1 tbsp ginger garlic paste
1 tbsp oil

Clean and wash the chicken.

Add oil and ginger garlic paste and put on the stove. Wash the sliced dodee and put in the pot in about 2-3 minutes (when chicken starts to lose the pinkish color). Now put salt, red chilli, zeera powder, haldi and paprika.

Bhoonj for about 5 minutes. In the meanwhile, blend diced tomatoes, lal piyaz and yoghurt and make it into a paste.

Pour the paste into the pot and cover and cook for 20 minutes on medium heat. Check back and cook more until chicken is tender and oil shows on the top.

Serve with Papar and Achar.