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

Monday, 4 July 2016

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

Quick And Easy Dinner Recipes Biography

Source:- Google.com.pk

Rigatoni with Pumpkin and Ginger Tofu

Ingredients

300g firm tofu

1 tablespoon fresh ginger, grated

1/2 teaspoon sesame oil

2 tablespoons reduced salt soy sauce

1 teaspoon brown sugar

1 tablespoon soybean oil

1 leek, washed and thinly sliced

500g pumpkin, peeled and chopped 1 cinnamon stick

250ml reduced salt vegetable stock

cracked black pepper to taste

1/4 cup fresh coriander, chopped

500g rigatoni (large dried pasta tubes)

2 tablespoons pine nuts, toasted

fresh coriander sprigs, to garnish

Method

1. Cut the tofu into thick slices and put in a shallow dish. Combine the ginger, sesame oil, soy and sugar and whisk until the sugar dissolves. Pour over the tofu and allow to marinate while preparing the other ingredients.

2. Heat the soybean oil in a medium pot, add the leek and cook over a medium heat until soft and golden. Add the pumpkin and cinnamon stick and cook until the pumpkin softens.

3. Add the stock, bring to the boil, cover and simmer until the pumpkin is tender. Transfer to a blender and blend until smooth. Season with cracked black pepper and stir the coriander through.

4. Cook the rigatoni in a large pot of rapidly boiling water until al dente (cooked, but still with a bite to it), drain and keep warm.

5. Drain the tofu and cook in a non stick fry pan over a medium heat until browned on both sides. Stir the pumpkin puree through the pasta. Top with caramelised tofu, pine nuts and coriander sprigs.

Creamy Potato Gratin

Ingredients

750g waxy potatoes (desiree or sebago)

1 onion, thinly sliced

375ml reduced fat evaporated milk

125ml reduced salt chicken stock

1/2 cup grated reduced fat cheddar cheese

Method

1. Preheat the oven to 180°C. Peel the potatoes and cut into thin slices. Layer the potato and onion in a 6 cup capacity ovenproof dish.

2. Whisk together the evaporated milk, chicken stock and half the cheese. Pour over the layered potato.

3. Sprinkle with the grated cheese and bake, covered, for 30 minutes then uncovered for 15 minutes or until the potato is tender and the cheese is golden.

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