Religious notion wins from end to end in the country from side to side the doorway of Ramadan Kareem. People are giving the thought of being forward to have a good quality time the month with entire fanaticism this point in time. Preparations of sehri are introverted of the stupendous skin quality in this scrutinize. Ramadan 2016 Recipes For Sehri Special In Urdu Parathay Aloo Masala Keema.
Women put in order menus to adornment their tables with mouth-watering and tempting sehri items. Ramadan 2016 Recipes For Sehri Special In Urdu Parathay Aloo Masala Keema has been mentioned below.
Potato stuffed parathay (aloo bharay parathay)
These are Pakistani and Indian speedy bread guidelines that are regularly give out in breakfast. So convert this Pakistani aloo paratha recipe in urdu and be trained that how to bake aaloo bharey parathey at home.
Aloo Paratha is appetizing superficial fried Indian stuffed bread accepted amongst all generations of people transversely length and wideness of India. Contrary to accepted conviction, Punjabi aloo paratha can be simply equipped at home as this recipe utilize ingredients
|1 cup + 1/2 cup Wheat Flour|
|2 medium Potatoes, boiled and peeled|
|4 tablespoons finely chopped Coriander Leaves|
|1 teaspoon Lemon Juice|
|1 teaspoon Sugar|
|2 Green Chilli, finely chopped|
|1 teaspoon Garam Masala|
|1 teaspoon Red Chilli Powder|
|1 teaspoon grated Ginger|
|2 tablespoons Oil|
First prepare dough by taking 1 cup wheat flour, 1 teaspoon oil and salt in a small bowl. Incrementally add water in small quantities and knead smooth and soft dough (like chapati dough). Grease its surface with 1/2 teaspoon oil, cover it with clean muslin cloth and set aside for 15-20 minutes to settle at room temperature.
Now, prepare alu paratha stuffing by mixing mashed potatoes, chopped green chillies, red chilli powder, grated ginger, garam masala, sugar, lemon juice and salt in small/medium size bowl. Mix all ingredients properly.
Divide stuffing into 6 equal parts and give them a shape of ball. Divide prepared dough into 6 equal parts, give them a round shape and press a little to flatten like pattie.
Take one dough pattie and coat it with dry wheat flour on both sides. (It will prevent dough from sticking to rolling board). Put it on rolling board/roti making board (chakla) and roll it out into a circle of approx. 4-5 inch diameter using rolling pin. Put one portion of stuffing in the center of it.
Wrap stuffing ball by lifting all sides of rolled circle towards top, seal the edges and again give it a round ball shape.
Gently press stuffed ball on rolling board and dust some dry flour over it.
Roll it out into circle of 6-7 inch diameter (like roti or chapati). Do not make it very thin by pressing it too much.
Place it on a hot tava/griddle and cook over medium flame. When tiny bubbles starts to rise on the surface, flip it and reduce flame to low.
Spread 1/2 teaspoon oil around its edge with the help of spatula and cook for approx 30-40 seconds.
Flip it again and spread 1/2 teaspoon oil around its edge. Press it with spatula and cook for 30-40 seconds over medium flame. Repeat flip and press process until golden brown spots appear on both sides of paratha. (No need to spread oil after doing it once in previous steps).
Transfer it to a plate and spread butter on it. Prepare remaining aloo parathas by following same process. Serve it with tomato raita and pickle.
Aloo masala keema
Ramadan 2016 Recipes For Sehri Special In Urdu Parathay Aloo Masala Keema
Spicy mincemeat with potatoes (aloo masala keema) is in addition acknowledged as potato and minces curry. This mincemeat recipe is unsurpassed for Sehr in Ramadan.
½ kg. Minced beef
250 gms. Potatoes (cut in small pieces)
1 onion (large size)
6 tbs. oil
6 whole black pepper (Kali Mirch)
6 cloves (Laung)
1 black cardamom (Bari Ilaichi)
1/4 tsp. cumin seeds (Zeera)
1 tsp. coriander (Dhaniya) powder
1 tsp. salt (adjust to taste).
¼ tsp. turmeric (Haldi) powder
¾ tsp. chili (Lal Mirch) powder
1 tsp. ginger (Adrak) paste
1 tsp. garlic (Lehsan) paste
½ tsp. garam masala powder
Finely chop the onion and sauté in oil until light brown.
Add all the spices and finely chopped tomatoes.
Cook on medium heat till water is almost dried. Add minced meat, mix and dry the water again.
Add 2 glasses of water, cover and cook till meat is tenderized and the water dries.
Add potatoes and cook till the potatoes are soft.
Sprinkle garam masala powder. Garnish with fresh green coriander (Dhaniya) leaves, green chilies, ginger (Adrak) slices and lemon juice.
Serve with naan
serving: 4 to 5 person
1/2 Kg. beef-ask for nihari meat (shank)
1½ tsp. salt
½ tsp. red chili (Lal Mirch) powder
½ tsp. kashmiri chili (Lal Mirch) powder
¼ tsp. turmeric (Haldi) powder
1 tbs. coriander (Dhaniya) powder
1½ cup oil
3 tbs. white flour (maida)
1 tsp ginger (Adrak) paste
½ tsp. garlic (Lehsan) paste
1 to 1 ½ inch ginger (Adrak)- Julian
2 tbs. chopped coriander (Dhaniya) leaves
3 to 4 green chilies-chopped
2 Lemon (sliced)
Special Nihari spices
2 tbs. fennel (Saunf)
½ tsp black pepper (Kali Mirch)
½ tsp. cumin seeds (Zeera)
2 green cardamom (Chhoti Ilaichi) seeds
10 cloves (Laung)
2 black cardamom (Bari Ilaichi)
1 stick of cinnamon (Dalchini)
1 bay leaf (Tezpatta)
¼ tsp. nutmeg (Jaiphal) and mace (Javitri)
2 tbs. coriander (Dhaniya) seeds
1 stick (Piplee)
1 aniseed flower (Badian)
Put ½ cup oil in a pot. Add meat and fry it a little.
Add salt, chili powder, turmeric (Haldi) powder, coriander seeds (Dhaniya) powder and ginger (Adrak) paste. Add a little water and mix well.
Dissolve maida in 1 cup of water, add this to the meat and bring to boil.
Grind all the special Nihari spices, put the grounded mixture of spices in a fine cotton cloth bundle and add to the meat.
Add 5-6 glasses of water, cover and leave to tenderize on very low flame.
When meat has softened, remove the bundle of spices and cook the curry to desired consistency.
Garnish: Fry some onion slices in a cup of oil till golden brown and add to Nihari.
Also garnish with fresh ginger (Adrak) and green chilies.
Serving: 3 to 4 persons.
Ramadan 2016 Recipes For Sehri Ramadan maintains the institution breathing and the fruit wholesaler all along with the food stalls acquire their places at the point in time of iftar. There is a permanent flash at these stalls and eating places. Ramadan 2016 Recipes For Sehri Special In Urdu Parathay Aloo Masala Keema.
The restaurants propose extraordinary deals and packages for Sehri and iftar in the holy month of Ramadan. Ramadan 2016 Recipes For Sehri Special In Urdu Parathay Aloo Masala Keema. The religious actions are in addition on its reach your zenith all along with the prices of the fundamental food items.
The month of Ramadan convey in an assortment of exhilaration, blessings, stillness, and food treats and level earlier than the month. Ramadan 2016 Recipes For Sehri Special In Urdu Parathay Aloo Masala Keema. In point of fact starts people start development on what unusual to roast all the way through the month notwithstanding of the growing prices