Vegetable Chicken Macroni

Vegetable Checken Macaroni:

We eat pasta in almost all the countries now-a-days, but with different styles according to every country own taste :) In Pakistan, people love to eat slightly spicy pasta with lotz n lotz of vegetable and chicken in it ... here is a traditional Pakistani style macroni recipe :) :)

Ingredients:

¤ Macroni .... 1 pkg
¤ Carrots ...... 2 in number
¤ Green Peas (boiled)..... 1 Cup
¤ Green Bell pepper .... 2 in number
¤ Cabbage .... 1 in number
¤ Boneless chicken pieces .... Half Cup
¤ Onion .... 1 in number
¤ Garlic (roughly cut ).... 1 tablespoon
¤ Red chilli flakes .... 1tablespoon
¤ Oil .... 3 to 4 tablespoon
¤ Yogurt .... Half Cup
¤ Tomatos .... 2 in number
¤ Tomato Ketchup ... 2 Tablespoon
¤ Tomato Chutni (optional)...1 Tablespoon.
¤ Salt .... as required
¤ Black pepper ... 1 teaspoon

Recipe:

¤ Firstly boil macroni by adding some oil and salt in a lot of water. When macroni completly boiled drain the water and put the macroni in open tap to stop the process.
¤ Cut all the vegetables.
¤ In very big pan, put oil, roughly cut onion and garlic. Saute the onions and add red chilli flakes. Also add chicken pieces and salt.
¤ Blend the tomatos add in the pan, also add yogurt and Chutney. Cook for a while.
¤ Add all the vegetables cook it for 3 minutes in add boiled macroni.
¤ Mix it and its ready to eat <3

Cut the vegetables...

Fry onion and garlic..

Mix yogurt, ketchup and  Chutni...

Cook, Cook Cook..

Boiled peas...

Add all the vegetables...

And peas tooo..

Cabbage at the last moment...

Add the boiled macroni....

all is done , almost..

Wana Eat????

Zarda (Sweet Rice) Recipe

Zarda (Sweet Rice):

Zarda is a very special dish in South Asian cuisine. This dish is usually cook in weddings and eid. The sweet rice include different types of nuts, sweets (Mithai), Asharfian (colorful squares made-up of apple ) and Khoya, these thing made the zarda very rich dish.

Ingredients:

• Rice ---- 2 Cups.
• Sugar---- 1 Cup.
• Green Cardamom ---- 3 in number.
• Milk ---- Half Cup
• Ghee--- Half Cup 
• Clove--- 3 to 4.
• Yellow food color ... As required.

For Decoration:

• Asharfian.... 1 Cup.
• Colorful Sweets ---1 Cup.
• Khoya --------- 1 Cup.
• Almonds---- As required.

Recipe:

• Soak rice in water for half hour and then boil them (DO NOT BOIL THEM COMPLETELY).
• In another small pan, put ghee, green cardamon and clove,let them cook for 1 minute and then add milk and sugar, and cook them, now this is called Shera.
• In other big pan, add some Shera then add all rice , then remaining Shera, add food color and let it cook on very low heat for half hour.
• Open the lid and add Asharfian, sweets, almonds and Khoya.
• This is ready to eat.

These are Khoya, Sweets and Asharfian (Top to bottom)

Asharfian.

Shera in process.

Asharfian and Almonds.

Zarda is ready to Eat!!!!!!!

Sarson ka Saag (Mustard leaves dish)

Sarson ka Saag (Mustard leaves dish):

Sarson (mustard leaves) ka saag is the most celebrated recipe of Punjab. The recipe include very less ingredients but unique in their own way. Sarson ka Saag is usually served with Makai ki roti (Corn wheat bread) and desi ghee (purified ghee). This recipe is given to me by my mother and she prepared it for us. 

Ingredients:

• Sarson (Mustard leaves) ..................... 1 Kilogram
• Batho  (Cenopodium leaves)............... 1/6 Kg
• Palak (Spinach).................................... 1/4 Kg
• Ghee .................................................... 4 to 6 tablespoon
• Green Onion........................................ 3 in number
• Green Chillies ...................................... 10 to 12 in number
• Ginger paste .......................................... 3 tablespoon
• Garlic paste  ..........................................  3 tablespoon
• Salt    ....................................................  As required
• Red chili powder   .................................  1 tablespoon
• Water  ...................................................... 4 Glass

Recipe:

Clean and cut all the leaves (Sarson, Batho and Palak). Put water and leaves in handi (Earthenware pot) then add ginger, garlic and green chillies, red chili and salt. Let it cook for 2 to 3 hours, check it with time to time that water didn't evaporate at all, if it is then add more water. Later on add corn flour as it comes together. In another pan, put ghee, green onion, garlic and ginger (cut into strips) and then put in the saag.

Makai ki Roti or Corn bread:

• Makai flour-----------   3 Cup
• Warm Water............  As required 
• Ghee......................... As required 

Mix both things together and make roti and cook it with little ghee.

Gajar Ka Halwa (Carrot Sweet)

Gajar ka Halwa (Carrot Sweet):

As having a sweet tooth, Gajar ka Halwa would be the best option to satisfy the sweet craving. Gajar ka halwa is a Pakistani\Indian dish, usually cooked on special occasions like get togethers, weddings or simply holidays. It is served hot in winter days, having the taste of meling Khoya in the mouth tastes heavenly. 

Ingredients:

Carrots (peeled and grated).............. 1 kg

Milk ------------  3 cups.

Sugar ------------ 250 grams.

Khoya .................. 1 cup.

Cardemom (crushed)-------- 2 or 3 

Ghee ...................... 1 cup.

Recipe:

The best way to cook the best halwa is to cook the carrots in very low heat on its on steam. Put the grated carrots, cardemom and milk and close the lit, let it cook it for half n hour undisturbed soo that the carrots will be cooked completly. Then put ghee and sugar and cook it until the liquid is evoporated and we can see the ghee in the end put khoya and serve it hot.

Note: Unsalted butter can be used insead of ghee.