Everyone Can Cook

Serving= makes about 1 dozen balls Ingredients, sweet corn tin 150-160 g (1 cup) big bread slice 1-1/2 green chili 1 fresh coriander 4-5 stems salt 1/4 Tsp paprika powder 1/2 Tsp cheddar cheese shredded 1 cup For coating flour 1/4 cup salt 1/8 Tsp paprika powder 1/8 Tsp bread crumbs as required Directions, 1. take sweet corn tin, strain it, throw all extra water in it…. add corns, green chili, fresh coriander, bread slices, salt 1/4 tsp, paprika 1/4 tsp in a chopper…chop it very fine. 2. take out in a bowl, add shredded cheese…mix with light hands….be careful do not add too much salt in it because cheddar cheese has enough salt in it. 3. Make balls…coat them with plain flour. 4. take 1/4 cup flour with salt 1/8 tsp and 1/8 tsp paprika powder, add some water in it…make a slightly thick paste (like we made for pakora) 5. coat balls in it then in bread crumbs. 6. now freeze them…or keep them in the fridge for half an hour then fry them. 7. fry them in hot...

اردو ترکیب Ingredients   400g K&N’s Kofta 2 cup Rice 1 tsp Whole spices (1 Bay Leaf, 4 Cloves, 6-8 Black Pepper, 2 Cinnamon Stick small ) 1 tsp Ginger garlic paste ½ cup fried Onion Salt to taste 1 tsp Red chili powder ½ cup Yogurt 2 cubes K&N’s Stok 2-3 green chili ½ tsp garam masala powder ½ tsp fennel seeds 2-3 tbsp cooking oil Directions 1- Take a cooking pot, heat the oil and add whole spices, ginger garlic paste, fried onion, salt, red chili powder and saute for 2-3 minutes. Now put the yogurt and mix well. Let the masala cook for 4-5 minutes on medium low flame 2- Add 3 cups water, K&N’s Stok and stir to mix properly 3- Now add soaked rice, stir gently to mix well and simmer for 5-7 minutes 4- Prepare the K&N’s Kofta as per the instruction on the pack 5- Add prepared K&N’s Kofta and let it cook for 15 minutes on fairly low flame. Scrumptious Kofta pulao is ready to eat . Serve hot with raita.

English Recipe  اجزائ K&N’s Kofta 400g چاول 2 کھڑا مصالحہ تیز پات 1 لونگ 4 ثابت کالی مرچ 6-8 چھوٹی دار چینی 2 ادرک لہسن پیسٹ 1چائے کا چمچ تلا ہوا پیاز آدھا کپ نمک حسبِ ذائقہ لال مرچ پاؤڈر 1چائے کا چمچ دہی آدھا کپ K&N’s Stok 2 ہری مرچ(باریک کٹی ) 2-3 گرم مصالحہ پاؤڈر آدھا چائے کا چمچ سونف آدھا کپ کھانے کا تیل 2-3کھانے کے چمچ ترکیب: ایک پین میں تیل گرم کریں اس میں کھڑا مصالحہ، ادرک لہسن پیسٹ، تلا ہوا پیازڈال کر اچھی طرح مکس کر لیں ۔ نمک، لال مرچ، گرم مصالحہ ، سونف ڈال کر اچھی طرح 1-2منٹ پکا لیں ۔ دہی ڈال کر مکس کریں اور ہلکی آنچ پر 4-5منٹ پکائیں۔ پانی ڈال کر بھگوئے ہوئے چاول، K&N's Stokڈال کر اچھی طرح مکس کر لیں ۔ K&N's Koftaکو پیکٹ پر دی گئی ہدایات کے مطابق نرم کر لیں۔ کوفتوں کو چاولوں میں ڈال کر 15منٹ ہلکی آنچ پر دم دیں۔ کوفتہ پلاؤ تیار ہے۔ باریک کٹی ہوئی لال مرچ اور رائتہ کے ساتھ سرو کریں۔

Ingredients 3 tbsp. canola oil 1 tsp. cumin seeds 1 large red onion, 1⁄3 minced, 1⁄3 thinly sliced 1⁄2 cup chana dal (yellow split peas), rinsed, soaked 30 minutes, and drained 1⁄3 cup roughly chopped mint 1⁄2 tsp. ground turmeric 2 cloves garlic, mashed into a paste 2 small green Thai chiles or 1 serrano, minced 1 (2") piece ginger, peeled, 1⁄2 mashed into a paste, 1⁄2 minced Kosher salt, to taste 2 lb. ground beef 1⁄2 cup minced cilantro 1 tbsp. garam masala 1 tsp. red chile powder, such as cayenne 1⁄2 cup ghee Lime wedges, for serving Instructions Heat oil in a 6-qt. saucepan over medium-high. Cook cumin seeds and half the minced onion until golden, 6–8 minutes. Add dal, mint, turmeric, garlic, chiles, ginger paste, salt, and 1½ cups water; boil. Reduce heat to medium-low; cook until dal is mushy and the mixture is slightly dry about 1 hour. Let cool and transfer to a food processor. Add beef, half the cilantro, the garam masala, chili powder, and salt...

Ingredients 3 cups flour 8 tbsp. unsalted butter, cubed and chilled Kosher salt, to taste 3⁄4 cup ice-cold water 1⁄2 lb. russet potatoes, peeled and roughly chopped 2 carrots, roughly chopped 2 tbsp. canola oil, plus more 1 tsp. cumin seeds 1 small yellow onion, minced 3⁄4 cup frozen peas, defrosted 1⁄4 cup minced cilantro 1⁄4 cup minced mint 1⁄2 tsp. garam masala 2 small green Thai chiles or 1 serrano, minced 1 (1") piece of ginger, peeled and minced Tamarind and coconut-cilantro chutneys, for serving (optional) Instructions Make the dough: Pulse flour, butter, and salt in a food processor into pea-size crumbles. Add water; pulse until dough forms. Divide into 12 balls; chill 1 hour. Make the filling: Boil potatoes and carrots in a 4-qt. a saucepan of salted water until tender, 8–10 minutes. Drain; coarsely mash. Add 2 tbsp. oil to pan; heat over medium-high. Cook cumin seeds until they pop, 1–2 minutes. Add onion and ginger; cook until golden, 4–6 min...