Fri Fish

Fri Fish

Fri Fish

Fri Fish

Keema kachorian

Keema kachorian

Keema kachorian

Keema kachorian

Muraga Tikkah Qandhari

Muraga Tikkah Qandhari

Muraga Tikkah Qandhari

Muraga Tikkah Qandhari

Narial Ka Halwa

Narial Ka Halwa:

Narial Ka Halwa

Narial Ka Halwa:

Ras Kheer

Ras Kheer

Ras Kheer

Ras Kheer

Vegetable Pulao Recipe

Vegetable Pulao Recipe:

Vegetable Pulao Recipe

Vegetable Pulao Recipe:

Chinese Chicken Rice Recipe

Chinese Chicken Rice Recipe:

Chinese Chicken Rice Recipe

Chinese Chicken Rice Recipe:

Kashmiri Biryani Recipe

Kashmiri Biryani Recipe

Kashmiri Biryani Recipe

Kashmiri Biryani Recipe

Vegetable Lasagna Recipes

BY Syeda Abida Qamar

Ingredients
100g (4 oz) green lasagna
1 Teaspoon polyunsaturated vegetable oil
450g (1 lb) spinach, trimmed, or 225g (8 oz)
Chopped frozen spinach
225g (8 oz) cottage cheese
100g (4 oz) chopped walnuts
2 Tablespoons grated parmesan cheese
450ml (3/4 pint) thick tomato sauce
Sauce:
50g (2 oz) polyunsaturated margarine
50g (2 oz) plain whole meal flour
600ml (1 pint) skimmed milk
100g (4 oz) cheddar cheese, grated
Salt
Freshly ground black pepper
Preparation Method
Grease a shallow rectangular or square ovenproof dish and preheat the oven to moderately hot (200′C/400′F,Gas Mark 6).Place the lasagna in a large saucepan of boiling salted water with the oil added to separate the pasta, and cook for about 12 minutes. Drain and drape the pasta pieces around a mixing bowl to prevent them sticking together. Cook the spinach with a minimum of boiling salted water until completely softened. Drain and finely chop. If using frozen spinach cook according to the instructions on the packet and drain thoroughly. Combine the spinach, cottage cheese and walnuts together to make a thick paste. To make the cheese sauce, melt the margarine in a saucepan, add the flour and cook for 1 minute. Remove from the heat and gradually add the milk. Bring to the boil, stirring until thickened, then add the cheese and salt and pepper to taste. Line the ovenproof dish with half the lasagna, layer the thick tomato sauce, the cheese sauce, spinach mixture and remaining lasagna. Sprinkle the top with parmesan cheese and bake in the oven for 30 minutes. Serve immediately.

Yogurt Cheese Recipe

BY Syeda Abida Qamar

Ingredients
600ml (1 pint) plain low-fat yogurt
Salt
Freshly ground black pepper
2 Teaspoons olive oil
1 Teaspoon sesame seeds
1 Teaspoon dried thyme
Preparation Method
Line a colander or strainer with muslin and stand it over a bowl. Tip the yogurt into the muslin and tie it up with string, to form a bag. Lift it out of the colander. Tie the strings to a tap over a sink and leave to drain overnight.
The next day, tip the drained curds into a bowl and beat until smooth, adding a little salt and pepper to taste and the olive oil. Form the yogurt cheese into a flat round shape. Dry-fry the sesame seeds for about 1 minute until they are lightly browned,(humpunjabi.com)
Shaking the pan frequently. Pound the dried thyme and sesame seeds together in a mortar, then tip them on to a piece of greaseproof paper. Lay the cheese on the paper, turning it over so that it is coated all over with the pounded herbs. Chill before serving.

Vegetable Lasagna Recipes

BY Syeda Abida Qamar

Ingredients
100g (4 oz) green lasagna
1 Teaspoon polyunsaturated vegetable oil
450g (1 lb) spinach, trimmed, or 225g (8 oz)
Chopped frozen spinach
225g (8 oz) cottage cheese
100g (4 oz) chopped walnuts
2 Tablespoons grated parmesan cheese
450ml (3/4 pint) thick tomato sauce
Sauce:
50g (2 oz) polyunsaturated margarine
50g (2 oz) plain whole meal flour
600ml (1 pint) skimmed milk
100g (4 oz) cheddar cheese, grated
Salt
Freshly ground black pepper
Preparation Method
Grease a shallow rectangular or square ovenproof dish and preheat the oven to moderately hot (200′C/400′F,Gas Mark 6).Place the lasagna in a large saucepan of boiling salted water with the oil added to separate the pasta, and cook for about 12 minutes. Drain and drape the pasta pieces around a mixing bowl to prevent them sticking together. Cook the spinach with a minimum of boiling salted water until completely softened. Drain and finely chop. If using frozen spinach cook according to the instructions on the packet and drain thoroughly. Combine the spinach, cottage cheese and walnuts together to make a thick paste. To make the cheese sauce, melt the margarine in a saucepan, add the flour and cook for 1 minute. Remove from the heat and gradually add the milk. Bring to the boil, stirring until thickened, then add the cheese and salt and pepper to taste. Line the ovenproof dish with half the lasagna, layer the thick tomato sauce, the cheese sauce, spinach mixture and remaining lasagna. Sprinkle the top with parmesan cheese and bake in the oven for 30 minutes. Serve immediately.

Yogurt Cheese Recipe

BY Syeda Abida Qamar

Ingredients
600ml (1 pint) plain low-fat yogurt
Salt
Freshly ground black pepper
2 Teaspoons olive oil
1 Teaspoon sesame seeds
1 Teaspoon dried thyme
Preparation Method
Line a colander or strainer with muslin and stand it over a bowl. Tip the yogurt into the muslin and tie it up with string, to form a bag. Lift it out of the colander. Tie the strings to a tap over a sink and leave to drain overnight.
The next day, tip the drained curds into a bowl and beat until smooth, adding a little salt and pepper to taste and the olive oil. Form the yogurt cheese into a flat round shape. Dry-fry the sesame seeds for about 1 minute until they are lightly browned,(humpunjabi.com)
Shaking the pan frequently. Pound the dried thyme and sesame seeds together in a mortar, then tip them on to a piece of greaseproof paper. Lay the cheese on the paper, turning it over so that it is coated all over with the pounded herbs. Chill before serving.