Monday 5 November 2012

Nargisi Kabab
Nargisi Kabab




 Nargisi kebab is egg covered with minced meat. I would say it is shami kebab with an egg filling. One of the easy recipes this recipe of one of my favorites and a big hit with egg fans.


Ingredients:
3 eggs, hard boiled
500 grams mince meat
50 grams Channa Dal
2 tsp green chilli paste
1 tsp ginger-garlic paste
Whole spices, 2 to 3 of each
3 cups water
1 egg, beaten
Oil for deep frying
Salt
Method:
1. Soak the Channa Dal for an hour.
2. In a vessel, add the mince meat and the Channa Dal. Add enough water to cover the meat.
3. Add in the green chilli paste, ginger-garlic paste, whole spices, and salt. Cook the meat and lentils till the water has dried out.
4. When the water has dried, grind the meat mixture in a grinder till a dough-like consistency is obtained.
5. Slice the eggs half, length-wise. Slightly oil your palms, and flatten a small amount of the meat mixture on it. Cover each half of the eggs with the meat mixture.
6. Dilute the beaten egg with two teaspoons of water. Heat oil in a pan. Dip the kababs in the beaten egg, and fry.
Your nargisi kebabs are ready!

Sunday 4 November 2012


 
 
 
 
INGREDIENTS :

5 large Bananas [kela]

3/4 cup Sugar

250 ml Water

8 tbsp s
  un salted butter  

1 teaspoon ground Cardamom seeds

TO DECORATE

Chopped Almonds

How To Cook Banana Halwa (Kela Halwa)

Skin and mash the bananas. Add sugar and water and cook with butter, stirring constantly, until the mixture begins to thicken. Remove the pan from the heat and test by cooling a little of the mixture on a plate. If it can be stretched it is cooked. Mix the cardamoms into the bananas. Spread on a greased, shallow, tin and cool for 15 minutes. Then cut into squares. Decorate with chopped almonds

Saturday 3 November 2012

CHICKEN POT PIE SANDWICH



      INGREDIENTS

  • 2 cups of Chicken (cooked & diced)

  • Slices of White Bread or Wheat Bread


  • 1 small Onion (chopped)


  • 1 can of Sliced Carrots (chopped)


  • 1 can of Peas


  • 2 tbsp. of Corn Starch


  • 2 cans of Chicken Broth  
  •  
  • METHOD
  •  

  • Pour the broths into a heavy pan and bring to boil. Lower heat. Remove one cup of broth and mix it with the cornstarch; mix well.
  • Pour this mixture into the broth and simmer until it thickens. 
  • Place the chicken, carrots, onions and peas into the broth and cook until the chicken is heated through. 
  • Place about 2 tablespoons of this mixture into bread slices and put into sandwich maker. Cook for approximately 4 minutes or until it is well browned.