Recipes in Urdu for Kids For Dinner with Ground Beef for Breakfast for Chicken with Bread Photos

Wednesday, 28 September 2016

Free Easy Dinner Recipes in Urdu for Kids For Dinner with Ground Beef for Breakfast for Chicken with Bread Photos

Free Easy Dinner Recipes Biography

Source:- Google.com.pk

Spaghetti a la Maria

Ingredients:

- One pound of smoked bacon chunk (about two cups when chopped)

- One onion

- One red bell pepper

- Two yellow squashes

- 1.5 cups of heavy whipping cream or sour cream

- Spices: salt, pepper, chili pepper

- Cooking oil

Preparation:

- Chop the bacon. Dice the bell pepper. Finely dice the onion and yellow squashes (we want them to melt and provide good flavor without being easily identifiable in the sauce).

- Cook the bacon and onions in two tablespoons of cooking oil on medium/low heat for about 10 minutes. Stir frequently to make sure that it does not stick to the bottom or burn.

- Add the bell pepper and yellow squashes, cover, and continue cooking for another 10 minutes. Stir occasionally, particularly in the first few minutes.

- Add a cup and a half of water, spices (salt, pepper, and chili pepper, to taste), remove the cover, and continue cooking for another half an hour.

- Add the heavy whipping cream or sour cream, mix until the sauce is uniform, and continue cooking until it simmers.

- Serve hot over pasta.

Presentation:

- An interesting type pasta can add a lot to the look of the dish.

- You can further use some fresh leaves to add a splash of green to the presentation.

Pork Chop in Tomato Sauce | Friptura cu sos

Ingredients:

- 6 pork chops

- One 18oz can of tomato sauce

- One cup of wine

- Spices: salt, pepper, chili pepper, thyme

- One head of garlic

- Finely chopped fresh parsley (for presentation)

Preparation:

- Quickly fry the pork chops on high heat (one minute each side, or until they start to catch a bit of brownish color).

- Preheat the oven to 325 F. - Mix the tomato sauce, wine, and spices. Place a thin layer on a flat baking dish, then place the steaks, and cover with the remaining tomato mixture. Cover with aluminum foil.

- Cook in the oven for 25 minutes. Remove aluminum foil and cook for another 25 minutes. Add the chopped garlic, mix, and cook for another 5-10 minutes.

Presentation:

- Place the dish over a bed of mashed potatoes (or pasta).

- Add a generous amount of sauce over each steak.

- Sprinkle chopped fresh parsley for an adding bit of green.

- The dish is greatly complemented by a side serving of pickles and a glass of cold beer.

Free Easy Dinner Recipes in Urdu for Kids For Dinner with Ground Beef for Breakfast for Chicken with Bread Photos

Sunday, 24 July 2016

Healthy Kids Recipes in Urdu for Kids For Dinner with Ground Beef for Breakfast for Chicken with Bread Photos

Healthy Kids Recipes Biography

Source:- Google.com.pk

Thai Chicken and Brown Rice Salad
Ingredients
1 cup medium grain brown rice
2 cups chopped cooked skinless chicken breast, trimmed of fat*
100g snow peas, thinly sliced
1 small red apple, thinly sliced
1 Lebanese cucumber, chopped
2 green shallots, thinly sliced
1/2 cup chopped fresh coriander or mint
2 tbs sweet chilli sauce
1 tbs salt-reduced soy sauce
1 tbs lime juice
* Suitable products include those with the Heart Foundation Tick.
Method
1. Cook rice as directed on packet. Transfer to a large bowl. Cool.
2. Stir in chicken, snow peas, apple, cucumber, shallots and coriander.
3. To make dressing, whisk chilli sauce, soy sauce and lime juice in a small jug.
4. Pour dressing over salad and toss gently to mix well.
Recipe can be prepared a day ahead. Keep salad refrigerated in a container until required.
Shortcut: To save time, substitute the brown rice with 450g packet 90 second microwave brown rice.
Chicken and Apricot Rissoles
Ingredients
4 slices wholegrain bread
500g premium lean chicken mince
1/3 cup finely chopped chives
1/2 cup dried apricots, diced
1/3 cup plain flour
1/3 cup reduced fat mayonnaise
1 red capsicum, cubed
1 Lebanese cucumber, halved lengthways, sliced
100g mixed salad greens
Olive oil spray*
* Look for the Heart Foundation Tick. Tick highlights healthier choices when comparing similar products.
Method
1. Tear bread into small pieces. Place in a food processor. Process for 30 seconds or until fine breadcrumbs form. Transfer to a large bowl.
2. Add mince, 1/4 cup chives and the apricots. Mix well to combine. Using 1/3 cup mixture at a time, shape into eight 2cm-thick rissoles. Place flour on a plate. Coat rissoles in flour, shaking off excess. Place on a plate. Cover and refrigerate for 30 minutes, if time permits.
3. Meanwhile, combine mayonnaise and remaining chives in a bowl. Cover and refrigerate. Place capsicum, cucumber and salad greens in a bowl. Toss to combine.
4. Preheat a barbecue plate or chargrill on medium-low heat. Spray both sides of rissoles with oil. Cook, turning occasionally, for 12 to 15 minutes or until cooked through. Serve rissoles with chive mayonnaise and salad.

Healthy Kids Recipes in Urdu for Kids For Dinner with Ground Beef for Breakfast for Chicken with Bread Photos

Monday, 11 July 2016

Easy Dinner Recipe in Urdu for Kids For Dinner with Ground Beef for Breakfast for Chicken with Bread Photos

Easy Dinner Recipe Biography

Source:- Google.com.pk

Fish Fingers with Rainbow Slaw and Lemon Aioli

Ingredients

600g thin boneless, skinless fish fillets

1/2 cup rice flour

2 tbs sesame seeds

2 x large eggs*

Canola or olive oil cooking spray*

Lemon wedges, to serve

Lemon Aioli

1/4 cup low fat plain Greek-style yoghurt

2 tbs mayonnaise*

2 tsp lemon juice

1 small clove garlic, crushed

Rainbow Slaw

250g (1/4 small) red cabbage, finely shredded

125g snow peas, thinly sliced lengthways

1 large carrot, coarsely grated

1/2 yellow capsicum, cut into thin strips

3 green shallots, thinly sliced

2 tbs French dressing

* Suitable products include those with the Heart Foundation Tick.

Method

1. Preheat oven to 220C (fan-forced). Cut fish into thick strips about 3 cm wide. Combine flour and sesame seeds on a large plate. Whisk eggs in a small bowl.

2. Line a large oven tray with baking paper. Spray paper with cooking oil spray. Dip fish fingers, one at a time, in beaten egg, then toss in flour mixture to coat. Arrange fish on prepared tray in a single layer. Spray again with cooking spray oil.

3. Bake in preheated oven for 10 minutes. Remove from oven.Turn fish. Return to oven. Bake a further 5-10 minutes or until fish is light golden and cooked through.

4. To make rainbow slaw, comine cabbage, snow peas, carrot, capsicum, shallots and French dressing in a large bowl. Toss well.

5. To make lemon aioli, mix yoghurt, mayonnaise, lemon juice and garlic in a small bowl.

6. Serve fish fingers with rainbow slaw and lemon aioli. Garnish with lemon wedges.

Tasks for kids:

Combine flour and sesame seeds on a large plate

Whisk eggs in bowl

Dip fish in egg and toss in flour

Make lemon aioli

Note: We used John Dory fillets but any thin, boneless, skinless fish fillets would be suitable, e.g. snapper or basa.

Easy Dinner Recipe in Urdu for Kids For Dinner with Ground Beef for Breakfast for Chicken with Bread Photos

Tuesday, 5 July 2016

Easy Recipe in Urdu for Kids For Dinner with Ground Beef for Breakfast for Chicken with Bread Photos

Easy Recipe Biography

Source:- Google.com.pk

Lentil Napoletana Pasta Twists

Ingredients

1 tbs olive oil

1 large onion, chopped

1 clove garlic, crushed

100g mushrooms, thinly sliced

2 carrots, grated

1 stick celery, thinly sliced

2 tbs no-added-salt tomato paste

1/2 cup dry lentils*

2 x 400g cans no-added-salt diced tomatoes

21/2 cups salt-reduced vegetable stock

2 tsp dried Italian herbs

2 zucchini, chopped

1/4 cup chopped fresh parsley

500g packet high fibre pasta twists

2/3 cup gated reduced-fat tasty cheese, to serve (optional)*

* Suitable products include those with the Heart Foundation Tick. available with the Heart Foundation Tick.

Method

1. Heat oil in a large deep soucepan over a medium-high heat. Add onion and garlic. Stir over heat for 2 minutes, until softened slightly.

2. Add mushrooms, carrot and celery. Stir over heat a further 2 minutes.

3. Stir in tomato paste and lentils. Cook 1 minute. Add tomatoes, stock and Italian herbs. Bring to the boil. Reduce heat to a gentle simmer. Cover and simmer 15 minutes, stirring occasionally.

4. Stir in zucchini, Simmer, covered a further 5-10 minutes or until zucchini is tender and sauce has thickened. Remove from heat. Stir in parsley.

5. Meanwhile, cook pasta in a large pan of boiling water for 10 minutes or until tender. Drain and return to same pan. Add lentil sauce. Stir over low heat until combined.

6. Serve topped with grated cheese. Garnish with extra chopped parsley (optional).

Tasks for kids: Grate carrot, slice celery, chop zucchini and grate cheese (with adult supervision).

Tikka Turkey Wraps with Mint Yoghurt

Ingredients

500g lean turkey mince*

2 tbs tikka curry paste

1/2 cup water

1 small bunch mint

1/2 cup low fat Greek-style yoghurt

1 tbs lemon juice

8 multigrain tortillas*

8 oakleaf lettuce leaves

1 medium carrot, grated

1 large Lebanese cucumber, cut into thin ribbons

1/2 red onion, thinly sliced

* Products available with the Heart Foundation Tick. Remember all fresh fruit and vegetables automatically qualify for the Tick.

Method

1. Heat a non-stick frying pan over a medium-high heat, add turkey mince and cook until browned all over, breaking up any large pieces with a wooden spoon.

2. Add tikka paste, stir over heat a further minute then stir in water and simmer uncovered for 3-5 minutes or until liquid has reduced. Transfer to a serving dish, cover and keep warm.

3. Set aside a handful of mint leaves for filling. Finely chop the remaining mint leaves and combine with yoghurt and lemon juice in a small bowl.

4. Add tortillas one at a time to a heated non-stick frying pan and cook over a medium-high heat for about 30 seconds on each side until heated through and lightly browned.

5. Top warm tortillas with lettuce, tikka mince mixture, carrot, cucumber and onion. Sprinkle with reserved mint leaves and srizzle with mint yoghurt. Wrap up to enclose filling and serve straightaway.

Easy Recipe in Urdu for Kids For Dinner with Ground Beef for Breakfast for Chicken with Bread Photos

Dinner Recipe in Urdu for Kids For Dinner with Ground Beef for Breakfast for Chicken with Bread Photos

Dinner Recipe Biography

Source:- Google.com.pk

Chicken Satay with Crunchy Cabbage Salad

Ingredients

400g skinless chicken breast fillet

1 1/2 tablespoons sweet chilli sauce

2 teaspoons peanut oil

1 1/2 tablespoons lemon juice

Crunchy cabbage salad

1/4 Chinese cabbage, finely shredded

1 carrot, finely shredded

1 red capsicum, cut into fine strips

2 tablespoons sesame seeds, toasted

Satay sauce

2 tablespoons peanut oil

2 cloves garlic, crushed

1 onion, finely chopped

1/4 cup peanut butter

270ml reduced fat coconut milk

Method

1. Soak 12 bamboo skewers in cold water for 20 minutes.

2. Cut the chicken into thin strips then thread onto skewers.

3. Lightly brush the skewers with oil and put on a foil-lined grill tray. Grill under a high heat, turning a couple of times during cooking until the chicken is tender.

4. To make the satay sauce, heat the oil in a small pot, add the garlic and onion and cook over a medium heat for 5 minutes or until golden. Add the peanut butter, coconut milk, sweet chilli sauce and lemon juice and simmer for 10 minutes or until the sauce thickens.

5. To make the cabbage salad, put the cabbage, carrot, capsicum and sesame seeds in a bowl and toss to combine.

6. To serve, place mounds of salad onto plates, top with chicken skewers and drizzle with the satay sauce.

Char-grilled Salmon Tacos with Guacamole

Ingredients

500g boneless, skinless salmon fillets

1 tbs reduced salt taco seasoning

1 tbs canola oil*

2 fresh corn cobs, husks removed

1 large red capsicum, roughly chopped

250g packet (10) mini light tortillas

1 large ripe avocado, peeled and chopped

1 tbs lime juice

2 green shallots, thinly sliced

2 tbs chopped fresh coriander

10 small lettuce leaves (baby cos, butter or oakleaf)

lime wedges, to serve

* Suitable products include those with the Heart Foundation Tick.

Method

1. Cut salmon into 2cm thick strips. Sprinkle with taco seasoning to coat lightly.

2. Heat a char-grill plate or barbecue flat plate and brush lightly with oil. Add corn and capsicum. Cook, turning occasionally until lightly charred (approximately 3-5 minutes for capsicum and 8-10 minutes for corn). Remove. Cover and keep warm.

3. Add salmon strips to char-grill or barbecue. Cook for 2-3 minutes on each side or until lightly browned and just cooked through. Remove. Cover and keep warm.

4. Heat tortillas as directed on packet.

5. To make guacamole, roughly mash avocado with lime juice in a small bowl. Stir in shallots and coriander.

6. Cut corn kernels from cobs.

7. Top warm tortillas with lettuce leaves, corn, capsicum and flaked salmon. Add a dollop of guacamole and fold in half to serve. Serve with lime wedges.

Tasks for kids: Mash avocado. Stir in shallots and coriander (step 5).

Dinner Recipe in Urdu for Kids For Dinner with Ground Beef for Breakfast for Chicken with Bread Photos