Recipes in Urdu for Kids For Dinner with Ground Beef for Breakfast for Chicken with Bread Photos: June 2016

Thursday, 30 June 2016

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

Easy Recipes For Kids Biography

Source:- Google.com.pk

Mini pizza quiches

Ingredients

Chicken breast 2

Salt to taste

Black pepper 1/2 tsp

Red chili 1 tbsp (crushed)

Papaya paste 2 tbsp

Egg 2

All purpose flour 1/2 cup

All purpose flour 3 tbsp

Corn flour 1/2 cup

Rice flour 1/2 cup

Oil for frying

Burger bun 4

Mayonnaise 1/2 cup

Iceberg 1 flower

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Cooking Directions

Cut chicken breast into two pieces.

Then marinate it with salt, black pepper, red chili and papaya paste.

Beat eggs and add 3 tablespoon all purpose flour. Mix well.

Now combine all purpose flour, corn flour and rice flour in a bowl.

Dip chicken breast in egg batter and coat with dry flour mixture.

Then deep fry the chicken in oil.

Cut bun into 2 pieces from center then apply little mayonnaise on bun.

Cut the iceberg into julienne form.

Now put iceberg on one part of bun and apply mayonnaise.

Then put fried chicken breast and apply mayonnaise again.

Cover with another piece of bun and serve to guests.

Spaghetti with Seafood Sauce

Ingredients

Spaghetti ½ packet (boiled)

Broccoli 1 small

Butter 4 tbsp

Prawns 300 gm

Fish 300 gm (cut into cubes)

Carrot 1 medium (sliced)

Peas ½ cup (boiled)

Onion 1 (chopped)

Ridge gourd 1 (sliced)

Chicken stock ½ cup

Salt to taste

Black pepper powder ½ tsp

Parmesan cheese 2 tbsp

Parsley ¼ bunch (chopped)

Chili powder ½ tsp

Fresh cream ½ cup

Cooking Directions

Slightly blanch broccoli and keep aside.

Heat butter in a pan, add prawns and fish cubes, fry for a few minutes and keep aside.

Now put boiled spaghetti, sliced carrot, boiled peas, chopped onion, sliced ridge gourd and blanched broccoli to the same wok.

Sauté for 2 – 3 minutes.

Also add ½ cup chicken stock, cover and cook on low flame for 6 – 7 minutes.

Now remove the lid, add in fried fish and prawns.

Also add salt to taste, black pepper powder, parmesan cheese, chopped parsley and chili powder.

Cook for 1 – 2 minutes and mix well.

Lastly add ½ cup fresh cream, stir fry on high flame.

Dish it out and serve hot.

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

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

Kids Recipes Biography

Source:- Google.com.pk

SALT-BAKED SHRIMP

Ingredients

Shrimp:

3 pounds rock salt

10 sprigs fresh thyme

4 bay leaves

1 head garlic, cloves smashed and skin removed

1 jalapeño, sliced, with seeds

2 lemon wedges

2 tablespoons black peppercorns

1 tablespoon coriander seeds

3 star anise

2 pounds head-on shrimp (20 to 25 count)

Comeback Sauce: (makes about 3 cups)

5 celery stalks, diced

1 cup mayonnaise

2 tablespoons cornichons, chopped

2 tablespoons grainy mustard

2 tablespoons grated fresh or jarred horseradish

2 tablespoons fresh parsley, chopped

1 garlic clove, minced

1 tablespoon capers, drained

1 tablespoon shallot, diced

3/4 teaspoon cayenne pepper

3/4 teaspoon kosher salt

3/4 teaspoon freshly ground black pepper

Juice and grated zest of 1/2 lemon

Method

Prepare the shrimp: preheat the oven to 475˚F.

Combine the rock salt, thyme, bay leaves, garlic, jalapeño, lemon wedges, peppercorns, coriander, and star anise in a large bowl and mix well. Pour half of the salt-spice mixture into a large, oven-safe baking dish (or two smaller dishes) and place it in the oven to preheat for 10 to 12 minutes, until the salt becomes hot. Remove from the oven, lay the shrimp in the salt, and add the remaining salt to cover the shrimp.

Meanwhile, make the comeback sauce: combine all the ingredients in a blender or food processor and pulse until the mixture is incorporated. Set aside for 15 minutes to allow the flavors to meld.

Return the pan to the oven and bake for an additional 8 to 12 minutes, until the shrimp are just cooked through. Using tongs, remove the shrimp from the salt and transfer to a plate. Serve with a bowl of Comeback Sauce for dipping.

Note: store any remaining comeback sauce in an airtight container, refrigerated, for up to 1 week. Stir before serving.

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

Wednesday, 29 June 2016

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

Recipes For Kids Biography

Source:- Google.com.pk

SPAGHETTI WITH WHITE MISO, EGG YOLKS, BAY SCALLOPS, AND BLACK TRUFFLES

Ingredients

1 pound dry spaghetti

1/2 cup plus 1 tablespoon room temperature unsalted butter, divided

1/2 cup white miso paste

1 pound fresh bay scallops

Kosher salt

6 large egg yolks

Black summer truffles (optional)

Method

Dry the scallops using a paper towel to remove as much moisture as possible.

Bring a large pot of salted water to a boil. Add the spaghetti and cook the pasta so it’s very al dente, about 2 minutes less than the recommended cook time on the package. When the pasta is done, remove it from the water, making sure to reserve the pasta water.

In a small bowl, mix 1/4 cup butter with the miso paste until smooth.

While the pasta is cooking, add 1 tablespoon butter to a large nonstick skillet over medium-high heat. When the butter has melted, add the scallops and gently cook until they are opaque, about 2 minutes. Do not brown the scallops. Add the miso–butter mixture and let the butter toast with the scallops for about 1 minute.

Add the pasta directly to the skillet with the scallops, tossing the pasta with the scallops and miso butter until the miso butter evenly coats the noodles. Add 1 cup of the reserved pasta water and cook the sauce down, stirring frequently until it’s reduced by half, about 5 minutes.

Add the remaining butter and cook until the liquid has again reduced by half. The sauce should be thickened but not pasty. If it becomes too thick (doesn’t pool at all in the pan and all the sauce is sticking to the noodle) then add a bit more pasta water to loosen it up. Remove the pan from the heat and stir frequently to release some of the heat.

In a small bowl, whisk the egg yolks with approximately 1 tablespoon of the hot pasta water. Stir vigorously. Slowly add the yolks to the pasta, stirring constantly so the eggs don’t scramble, until the sauce thickens and is a glossy, beautiful yellow color. Check for seasoning and add salt, if necessary. Portion the pasta into 4 bowls and grate the black truffle over the top. Serve immediately.

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

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

Healthy Dinner Idea Biography

Source:- Google.com.pk

Mutton Malai Curry

Ingredients

Mutton ½ kg

Ginger Garlic 1 tbsp

Green Chili paste 1 tbsp

Salt 1 tsp

Water 1 cup

Oil ½ cup

Onion 1/2 cup (sliced)

Cashew Nuts (ground) 20

Yogurt ½cup

Button Red Chilies (roasted & ground) 10

Nutmeg (ground) ¼ tsp

Cream ½ cup

Coriander Leaves (chopped) 2 tbsp

Green Chilies (chopped) 3

Cheddar Cheese (ground) 2 tbsp

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Cooking Directions

Boil mutton with ginger garlic, green chili paste, salt and water till mutton tender; reserve the stock.

Heat oil fry onion till soft. Add in ground cashew nut, yogurt, roasted, crushed red pepper and Nutmeg; cook till oil comes out.

Add mutton and stock cook till thick.

Add cream, coriander, green chilies and cheese.

Dish out and serve with paratha.

Mix Vegetables Koftay

Ingredients

Potatoes 2

Carrot (chopped) 1

Peas ½ cup

Salt As required

Red chili powder 1 tsp

White cumin 1 tsp

Garam masala powder ½ tsp

Rice Flour ½ cup

Egg white 1

Green chili 2 (chopped)

Mint 7-8 leaves (chopped)

Oil for fry

For Curry:

Oil ½ cup

Onion (chopped) 2

Yogurt 3 tbsp

Ginger garlic paste 1 tbsp

Red chili powder ½ tbsp

Grind coriander ½ tbsp

Turmeric 1 tsp

Garam masala powder ½ tsp

Chicken cubes 1 packet

Salt As required

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Cooking Directions

Boil and peel potatoes and mash them. Now grind together carrot and peas and mix them in mash potatoes.

Add in salt, red chili powder, white cumin, garam masala powder, rice flour and egg white. Mix all ingredients well and make small Kofta balls.

For Curry: Heat oil in a saucepan, add onions and fry them till they turn golden brown. Remove the onions from the oil and spread them on a tissue paper.

Now add yogurt in the oil, ginger garlic paste, red chili powder, grind coriander, turmeric, garam masala powder, chicken cubes, salt and crushed fried onions. Cook the ingredients slightly.

Now shallow fry koftas in another pan and add them in the curry. Keep the flame low.

When the oil reaches the top add 1 cup water and cook without covering the lid.

When it comes to boil, add green chilies and mint leaves. Keep it to simmer on low flame.

Serve it with roti.

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

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

Easy Healthy Dinner Ideas Biography

Source:- Google.com.pk

Meatballs in a Spicy Black Bean Sauce

What you will need

• 400g Quality Mark Lean beef mince

• ½ small onion, very finely chopped

• ½ cup fresh breadcrumbs

• 2 Tbsp coriander, chopped

• 1 egg, beaten

• 1 tsp olive oil

• 1 small red onion, finely chopped

• 1 clove garlic, crushed

• 2 medium red capsicum, deseeded and diced

• 2 sticks celery, finely chopped

• 1 Tbsp tomato paste

• ¼ -½ tsp chilli flakes

• 400g can Wattie's Black Beans in springwater, drained

• 400g can Wattie’s Mexican Style Tomatoes

• 2 cups brown rice, cooked

• 300g green beans, sliced and steamed

• Fresh coriander, extra for garnish

Method

1. Put mince, onion, breadcrumbs and coriander into a mixing bowl and season with pepper. Mix in beaten egg to bind the mixture together.

2. Roll into 16 small balls (having wet hands is easier). Place meatballs on a tray and refrigerate for 10 minutes.

3. Heat oil in a lidded frying pan. Brown meatballs over a high heat. Remove from pan and set aside.

3. Reduce the pan heat. Add onion, garlic, red capsicum and celery. Cook over a low heat until vegetables soften. Add chilli flakes and stir in tomato paste.

4. Add Wattie’s Black Beans. Pour over Wattie’s Mexican Style Tomatoes. Bring sauce to the boil. Add browned meatballs. Reduce heat. Cover. Simmer for 30 minutes until meatballs are cooked.

5. Serve over cooked brown rice and garnish with fresh coriander leaves. Serve with steamed green beans.

Chicken Stir-Fried Rice

What you will need

• 500g rice

• 600mL water

• 5 eggs

• 50mL canola oil

• 200g skinless chicken breast, diced

• 750g mixed vegetables (e.g. chopped cabbage, frozen mixed vegetables)

• 3Tbsp salt-reduced soy sauce

• 2Tbsp chives, chopped for garnish

Method

1. Rinse the rice under running water. Combine the rice and water and cook in a rice cooker. Set aside to cool.

2. Lightly beat the eggs. Heat ½ the oil in a wok or frying pan, then add the eggs. Cook until they are lightly scrambled then remove and roughly chop. Set-aside.

3. Heat the remaining oil and brown the chicken. Add the cooked rice and stir-fry for a few minutes. Stir through the soy sauce.

4. Add the scrambled egg and the vegetables and mix to heat through. Serve sprinkled with the chopped chives.

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