Ramdan Beef And Egg Rolls 

Crispy fried morsels stuffed with ground beef, cabbage, and delicious seasonings. A personal creation of mine, that goes well with any Chinese dish. The sherry makes it better."

n a large skillet over medium-high heat, brown beef, then mix in onion, garlic, 2 tablespoons soy sauce, 1/2 teaspoon salt, 1/2 teaspoon pepper, 2 tablespoons sherry, and ginger. Continue to saute just until onions are tender. Transfer mixture to a bowl and set aside. In the same skillet, saute cabbage with water, 1 tablespoon oil, sugar, and remaining soy sauce, sherry, salt, and pepper. Continue to saute until cabbage is crisp-tender, about 5 minutes. Return meat mixture to pan and stir together with cabbage over low heat until heated through. Remove from heat. Pour oil into a deep pan and heat to 350 degrees F (175 degrees C). Fill each egg roll wrapper with approximately 1/4 cup of filling and roll up according to package directions. Fry in preheated oil until golden brown. Drain on paper towels and serve hot.

Ingredients

Original recipe makes 16 rolls

Change Servings

• 1 pound lean ground beef
• 1 onion, thinly sliced
• 1/2 teaspoon dried minced garlic
• 2 tablespoons soy sauce
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 tablespoons sherry
• 1 teaspoon ground ginger
• 1 large head cabbage, finely shredded

• 1/4 cup water
• 1 tablespoon vegetable oil
• 1 teaspoon white sugar
• 2 tablespoons soy sauce
• 2 tablespoons sherry
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 quarts vegetable oil for deep frying
• 1 (16 ounce) package egg roll wrappers

Ramdan Chicken (Khoresh Fesenjan)Stew with Pomegranate

  Chicken (Khoresh Fesenjan)Stew with Pomegranate

"Chicken, onions, finely processed walnuts, and pomegranate juice are simmered to perfection. The sauce should be as thick as a good chili. Serve with saffron steamed basmati rice. Enjoy! If you prefer, substitute angelica powder for cardamom; instead of pomegranate juice, you can substitute 1/2 cup pomegranate paste diluted in 2 cups water."

al recipe makes 6 servingsChan  2 tablespoons olive oil 1 1/2 pounds chicken legs, cut up 1 white onion, thinly sliced 1/2 pound walnuts, toasted and finely ground in a food processor 1 teaspoon salt 4 cups pomegranate juice 1/2 teaspoon cardamom(optional) 2 tablespoons sugar (optional)

Directions 

 Heat olive oil in a large skillet over medium heat. Place chicken and onions in skillet, and cook 20 minutes, stirring occasionally. Mix in pureed walnuts, salt, pomegranate juice, and cardamom. Bring to a boil. Reduce heat to low, cover, and simmer for 1 1/2 hours, stirring occasionally. (If the sauce becomes too thick, stir in 1/4 cup warm water.) Mix in sugar, adjust seasoning, and simmer 30 minutes more.

Peshawari Fry Charga, Peshawari Murgh Masala And Peshawari Naan by Chef Tahir Chaudhry written updates

Peshawari Fry Charga, Peshawari Murgh Masala And Peshawari Naan by Chef Tahir Chaudhry written updates:-

Ingredients for Peshawari Naan:

• Flour 2 cups
• Milk 1 cup
• Ghee 1/4 cup
• Instant yeast 1 tbsp
• Currants 2 tbsp
• Salt 1 tsp
• Sugar 1 tbsp
• Butter 2 tbsp

Ingredients for Peshawari Fry Charga:

• Whole chicken 1 
• Garlic paste 1 tbsp
• Ginger paste 1 tbsp
• Tara garam masala 1 tbsp
• Salt  2 tsp
• Red chili powder 1 tbsp
• Turmeric powder 1/4 tsp
• Crushed red chili 1 tbsp
• Crushed black 1/2 tsp
• Tara chat masala 2 tsp
• Vinegar 1/4 cup
• Yogurt 1/2 cup
• Oil  for deep fry

For Garnish:

• Onion rings 1
• Tomatoes 1
• Lemon 2
• Cucumber 1
• Tara chat masala  as required

Ingredients for Peshawari Murgh Masala:

• Boneless chicken 500 grams
• Small sized onion  1
• Tomato  4
• Green chilies  4-5
• Ginger garlic paste 2 tbsp
• Black cardamom 1
• Cinnamon 1 piece
• Whole cumin 1/2 tsp
• Cloves 2
• Whole black pepper 6-8
• Tomato paste  1 tbsp
• Salt 1 tsp
• Red chili powder 1 tsp
• Turmeric 1/2 tsp
• Red chili 1 tsp
• Tara garam masala 1 tsp
• Fenugreek seeds 2 tsp
• Green coriander 2 tbsp
• Oil 1/2 cup
• Ginger 1 tbsp

Video:-

Read More:-http://www.zaiqa.com/recipe/19448/peshawari-fry-charga-peshawari-murgh-masala-and-peshawari-naan-by-chef-tahir-chaudhry

Chicken Florentine, Peshawari Chapli Burger And Orange & Cabbage Salad by Shireen Anwer written updates

Chicken Florentine, Peshawari Chapli Burger And Orange & Cabbage Salad by Shireen Anwer written updates:-

Ingredients for Chicken Florentine:

• Boneless chicken 1/2 kg
• Salt 1/2 tsp
• Black pepper 1/2 tsp
• Butter 3
• Spinach 1 bunch
• Flour 2 tbsp
• Cream 4 tbsp
• Cheddar cheese 1/2 cup
• Chili powder 1 tsp
• Grinded mace 1/4 tsp
• Bread crumbs 2 to 3 tbsp

For White Sauce:

• Butter 2 ounce
• Flour 2 ounce
• Salt 1/2 tsp
• Black pepper 1/2 tsp
• Mustard 1/2 tsp
• Water 1 cup
• Milk 1 cup

Method:

1. First, hear oil, put chicken cubes, salt, black pepper and mustard paste and cook for 5 minutes until chicken cook.
2. Now heat butter in one pan, put flour and cook for 1 minute.
3. Then put cream, salt, chili powder, grinded mace and blended spinach and mix it.
4. Now mix butter, flour, salt, black pepper, mustard, water and milk, mix it andmake white sauce.
5. For assemble: Grease one oven proof dish and put spinach mixture.
6. Then put chicken, white sauce, grated cheddar cheese, bread crumbs and butter on top and bake for 15 minutes.

Ingredients for Peshawari Chapli Burger:

• Mince 250 gm
• Bread 1
• Green chilies 3
• Red pepper 1 tsp
• Salt 3/4 tsp
• All spice 1/2 tsp
• Ginger garlic paste 1/2 tsp
• Onion 2 tbsp
• Tomatoes 2 tbsp
• Egg 1/2 beaten
• Wheat flour 1 tbsp
• Burger buns 4
• Mayonnaise 4 tbsp
• French fries to serve
• Kachomba to serve

Method:

1. Put bread slices soaked in milk, chopped green chilies, red pepper, salt, all spice powder, ginger garlic paste, chopped onion, chopped tomatoes and beaten egg, mix well, put in burger patti and shallow fry until it becomes ready.
2. For serving: Heat burger bun. Spread mayonnaise on burger patti.
3. Now put salad leave on platter on one side.
4. Keep cucumber on top and serve with fries.

Ingredients for Orange & Cabbage Salad:

• Cabbage 2 cups
• Orange 2 diced
• Apple 1
• Salt 1/2 tsp
• White pepper 1/4 tsp
• Whipped cream 4 tbsp
• Walnuts 1/2 tbsp
• Mayonnaise 1/2 cup
• Lemon juice 1 tbsp
• Tomato paste 1 tbsp

Method:

1. First, mix mayonnaise, lemon juice and tomato paste and make dressing.
2. Put cauliflower, orange, apple, salt, white pepper, beaten cream and walnuts in one bowl keep mix it.
3. Then put dressing and mix well.

Read More:-http://www.zaiqa.com/recipe/19393/chicken-florentine-peshawari-chapli-burger-and-orange-cabbage-salad-by-shireen-anwer

Chocolate Layer Cake written updates

Chocolate Layer Cake written updates:-



Happy Valenties day :-

Chocolate Truffles written updates

Chocolate Truffles written updates:-


Ingredients
For the Ganache:
21 ounces bittersweet chocolate
18 ounces (generous 2 cups) heavy cream
2 ounces (4 tablespoons) unsalted butter, cut into pieces, softened
2 ounces (1/4 cup) orange liqueur or raspberry vodka (optional)
For the Coating:
3 pounds bittersweet chocolate, chopped
2 cups Dutch-process cocoa powder, sifted
2 1/2 cups shredded coconut, toasted
2 cups nuts, toasted and finely chopped
Directions
Chop the chocolate: Use a chef's knife to chop the chocolate as finely as possible; this will help it melt quickly and evenly. Then place it in a medium glass bowl. (Glass retains heat, so the chocolate will stay melted longer.)

Make the ganache: Heat the cream in a small saucepan over medium heat until bubbles form around the edge. Remove from the heat and add about one-fourth of the chocolate; whisk until smooth. Slowly pour the cream mixture over the remaining chocolate in the bowl and let sit until the chocolate melts, about 30 seconds. Puree the melted chocolate with an immersion blender or beat with a whisk until all the lumps disappear and the ganache is smooth. Stir in the butter until smooth, then add liqueur, if desired. (Jacques adds the liqueur last, so the flavor doesn't cook off.)

Pour and set: Line a rimmed baking sheet with plastic wrap, leaving a 2-foot overhang on one side. Pour the ganache onto the baking sheet and spread evenly with a rubber spatula. Fold the plastic wrap back over and press directly onto the surface of the ganache. Let cool at room temperature at least 4 hours or overnight.

For the truffles: Using two teaspoons, scoop small mounds of the ganache onto parchment-lined baking sheets. Set aside until firm enough to roll, about 15 minutes in the refrigerator or 2 hours at room temperature.

Roll into balls: Place the chocolate mounds between both palms, squeeze slightly and roll. Refrigerate until ready to coat.

Temper the chocolate: This is a gentle melting and cooling process that gives chocolate a glossy finish. For the coating, place the chopped chocolate in a heatproof bowl set over a saucepan of barely simmering water and stir until melted, about 40 minutes. Pour into a clean glass bowl; stir to cool to between 88 degrees and 90 degrees, about 40 minutes. (Jacques recommends a laser thermometer for checking the temperature.)

Dip and coat: Spread out the cocoa powder, coconut and nuts on parchment paper. One at a time, dip each truffle in the tempered chocolate with a two-prong dipping fork (you can buy one at a baking-supply store or break off the middle tines of a plastic fork). Lift the truffle and let the excess chocolate drip off. Roll in toppings and place on a rack to dry. Store in an airtight container for up to 2 weeks.

Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/chocolate-truffles-recipe4/index.html?oc=linkback