Author: AFSHAN KHAN

Categories
Menu Planning

List of Cuisine to Learn

Food has always been a major factor in every culture, but in the last few decades, cuisines of the world have migrated from their original homes to become known all over. Food knows no boundaries or borders, and thanks to food imports/exports, no cuisine is unachievable in our own kitchens.

 

There is a list of Cuisine which are eaten around the globe which some of them includes:

 

  • ITALIAN CUISINE
  • FRENCH CUISINE
  • LEBANESE CUISINE
  • INDIAN CUISINE
  • CHINESE CUISINE
  • AMERICAN CUISINE
  • TURKISH CUISINE

These all can be prepared at home and enjoyed around the table on a reasonable budget. 

Some of my favorites are listed here, starting from Appetizers to Desserts and Drinks. They all relate to diverse cultures throughout the world and can be learned through the Virtual Cooking Classes.

 

Appetizers

Breaded Fish Sticks

Chive Mashed Potatoes

Killer Quesadillas

Chicken Cheese Croquettes

Garlic Bread

Sandwich Cake
Garlic twisters
Wontons
Shrimp in tartar sauce
Pani poori
Chili garlic shrimp

Falafel

Chicken Egg Rolls

Chicken Fried Wings

Sesame Fish Cutlets

Chicken in Hot Sauce

Chicken Samosas

Wellington Sausage Roll
Goat Cheese and Caramelized Onion Tart
Cranberry and Chili Brioche Wreath
Meatloaf Roll
Smokey Chicken Pot Pie
Philly Cheese Steak Quesadilla
Dynamite Fries
Jalapeño Popper with Bacon
Smashed Potatoes
Avacado Shrimp Bites
Scalloped Potatoes
Stuffed Mini Sweet Peppers
Stuffed Cheesy Bellpeppers
Lettuce Wraps
Dynamite Chicken
Slinach and Ricotta Hasselbeck Chicken

Beef Samosas

Beef Cutlets

KFC Hotshots

Beef n Oyster Sauce Patties

Chicken Chunk Bites

Chunk Samosas

Potato Croquettes

Soups

Tomato Basil Soup

Chicken Corn Soup

Hot n Sour Soup

Sweet n Sour Soup

Lentil Soup

Beef Chili

 

Salads

Tuna Salad

Chicken Salad

Deviled Egg Salad

7 Layer Salad

Chicken mushroom salad

Chickpea Salad

Balsamic Walnut Salad

Yogurt Salad

Hawaiian Salad

Russian Salad

Apple and Potato Salad

Chicken Pasta Salad

Creamy Shrimp Pasta

Easy Stir-fry

Salsa

Tomato Salsa

Papaya Pineapple Salsa

Strawberry Mango Salsa Verde

Griddled Pepper Chicken Salsa

Avocado Mango Salsa

Avocado Corn Salsa

Black Bean and Corn Salsa

 

Dips

Great Guacamole

Spinach Artichoke Bacon Dip

Nacho Cheese Sauce

Spinach Artichoke Bacon Dip

Roasted Red Pepper Hummus

Yogurt Sauce

Baked eggplant raita

Prune Chutney

Baba Ganoush
Buffalo Chicken Dip
Smoked Salmon Spread

Jalapeno Cranberry Dip

Spinach Yogurt

Pasta

Alfredo Lite

Spaghetti Bolognese

Chicken Chow mien

All-meat Lasagna

Chicken Tetrazzini

Feta Cheese  Garlic Pasta

Baked Ziti

Green Bean Casserole
Asparagus Casserole

Stuffed Shells

Spaghetti and Meatballs

Chicken Fettuccine Alfredo

Sandwiches/Burgers

Basic Bruschetta

Turkey Burgers

Zinger Burger

Chicken Fajita Sandwich
Cheese Egg Sandwich
Chicken Mayo Roll
Beef Burger
Mc Arabia
Philly Cheese Steak Sandwiches
Hamburger Buns
Chicken Shawarma Wrap
Club Sandwich
Chicken Caesar Salad Sandwich
Sausage Cucumber Mayo Sub
Chicken Tikka Sandwich
Tandoori Chicken Sub

Karachi Bun Kabab
Hot Cross Buns
Dinner Rolls
Beef Reshmi Kabab Paratha Roll

Breakfast

Denver Omelet

Buttermilk Pancakes

Potato Curry

Steak omelet
Mushroom Spinach omelet
Green omelet
Desi crepe roll
Steak omelet
Spicy Shami crepe

Quick Crepes

European Waffles

Khajla

Yellow Split Gram Kachori

Garbanzo Curry

Breakfast Potatoes

Semolina Pudding

Bread/Tortilla

Daal roti
Besan ki roti
Paratha
Aloo paratha
Qeema paratha

Naan

Basic Bread

Curries

Mutton Handi
Chicken Handi
Chicken White Karhai
Beef Paya
Haleem

Fried Chops

Kaleji
Maghaz
Mutton Karhai

Pickled Mutton

Kabab Mashavi

Chapli Kabab
Degi Qorma
Nihari
Koftay (Meatballs)
Nargasi Koftay
Khandvian
Bihari Qeema
Smoked Beef Qeema
Fry Qeema
Smoken Chicken Malai Handi
Butter Chicken
Afghani Chicken Karhai
The Saffron Chicken Kabab
Badam Gosht (Almond Mutton Curry)
Seekh Kabab Handi Masala

Mexican Chicken
Honey Chili Chicken
Sweet n Sour Chicken
Oyster Chicken

Black pepper grilled chicken
Sesame Chicken
Chicken Jalfrezi
Sweet n Sour Prawns
Orange Chicken
Teriyaki Salmon with Mango Salsa
Kung Pao Chicken
TWO’S Chicken
Grilled Salmon with Garlic Lime Butter

Beef with Chilies

Seekh Kabab Curry

Smoked Mutton

Chicken Shashlik

Chicken Alaking

Beef Pasanday

Methi Malai Chicken

Chicken Tikka Hara Masala (Green Chicken)

Chicken Chilies

Tandoori Chicken

Honey Chicken

Namkeen Gosht

Achari Qeema

Rice

Chicken Mandi
Student Biryani
Savor Pulao
Kabli Pulao
Singaporean Rice

Bbq tandoori fried rice
Egg Fied Rice

Oriental Supreme Rice

Chunk Fried Rice
Chili Garlic Fried Rice
Beef Biryani
Bombay Mutton Biryani
Plain Rice
Pea Rice

Hyderabadi Mutton Dum Biryani
Potato Rice (Tahiri)
Vegetable Biryani
Garbanzo Rice
Prawn Saffron Biryani

Kababs/BBQ

Kastoori Chicken Boti

Chicken  Tikka

Boti Kabab

Doner Kabab

Persian Kabab

Baked Seekh Kabab
Chicken Spinach Kababs

Handi Kabab

Bihari Kabab

Bori Chicken Boti (BBQ)

Beef Satay

Chicken Cheese Kabab

Rib Eye Steak

Chicken Till Kabab

Ghilafi Kabab

Pastrami

Creamy Mayo Beef Patties

Deakcha Pasand Kabab

Beef Shish Kabab

Shami Kabab

Grilled Moroccan Skewers

Giant Cheese Steak Kabab

Chicken Satay Roll

Steak with Mushroom Sauce

Fried and Roasted Cuisines

Fried Bori Chicken
Al-Baik Fried Chicken
Roasted Turkey
Sajji
Crispy Fried Tilapia

Vegetarian

Pickled Eggplant
Palak Paneer
Mattar Paneer

Eggplant baked
Paneer Masala
Mix Vegetables with Chicken
Ridge Gourd Curry
Karhi Pakora
Red Lentil Curry

Hyderabadi Chili Curry

Bhagaray Baingan
Smokey Spinach Shakshuka
Egg Mushroom Rolls
Spicy Sesame Cauliflower

Pizza

Greek Pizza Night

Supreme Pizza

Alfredo Garlic Chicken Pizza

 

Dessert

Chocolate Carrot Loaf

Mango Trifle Cake

Pistachio Kheer
Kulfi
Panjeeri

Mango Sooflay

Falooda
Flan
Cream Brule

Banana Walnut Muffins

Coffee Cake

White Chocolate Pistachio Truffles

Jelly Boats

Coffee Cake

Chocolate Mousse

Whipped Cream

Jalebi
Balu Shahi
Cinnamon Rolls
Columbian Coffee Mousse Cake
Tiramisu
Mango Cream Brule
Cinnamon Doughnut Puffs
Doughnut
Carrot Cake
Chocolate Eclairs
Cardamom Pound Cake
Lemon Cake
Motichoor Ladoos
Kalakand
Almond Pudding ( Badam ka Halwa)
Lotus Biscoff Hazelnut Lasagna
Carrot Pudding (Gajar ka Halwa)
Fudge Brownie
Baklava
Eclair Roll
Cinnamon Palmier
Mango Black pepper Carnachan
Chocolate Hazelnut Mousse
Orange and Coffee Poke Cake
Banoffee Pie

Smoothies

Berry Bonanza

Peach Smoothie

Super Sweet Smoothie

Pina Colada Smoothie

Rainbow Smoothie

Pineapple Kick

Date and Hazelnut Shake
Mango Banana Yogurt Smoothie

Mango Protein Shake

Juice

“Beat It” Juice

Pineapple Passion Juice

Island Punch

Orange Cream Juice

Tropical Slush

Strawberry Lime Slush

Mint Lemon Juice

Lemon Orange Juice

Kiwifruit Energy Juice

Orange Strawberry Juice

Sweet And Savory Carrot Juice

Mango Tango Twist

Strawberry Madness Margarita

Hawaiian Delight

Blueberry Chill

Watermelon Quench

Tropical Cooler

Tea/Coffee

Caramel Capri

Cafe Mocha

Honey Cinnamon Star Anise Tea

Dalgona coffee

Kashmiri Chai

Categories
Celebrations Menu Planning

The Importance of Menu Planning

WHAT IS A MENU PLANNING?

Menu planning is the process of determining what you will eat for each meal, including main dishes, side dishes, and desserts. It also involves knowing how many meals to plan for and when to serve them. Everyday activities may complicate the menu planning process. Understanding what varieties of meals can be cooked according to the activities and plans for a  day, is an essential part of meal planning. At the table spread, everyone enjoys the food, but to make it possible, there is a complete process which starts from the question “WHAT TO COOK TODAY?”, to the selection of food, the number of meals, budget for groceries, timeframes for preparation and quality. All these factors are linked together to make the table complete.

PLANNING A MEAL

Cooking for a large family, or a family with dietary limitations, menu planning is an important step to take in order to ease the stress that is thought in the kitchen around lunch or dinner time. The menu-planning can benefit you and your family to overcome by the following methods.

IT SAVES MONEY

When a menu is set out beforehand it’s simple what to shop for at the grocery, everything can be purchased for the week in one trip. Knowing exactly what to buy also guarantees that you aren’t grabbing random items off the shelf, which usually does happen.

IT SAVES TIME

When everything is organized and planned ahead of time, with all ingredients and recipes laid out neatly in front, it’s much easier to prepare the meal quickly and efficiently.

ENCOURAGES NUTRITION

Knowing what is going to be served and having all the ingredients readily available allows one to concentrate on preparing nutritious meals.  When selecting recipes at the beginning of the week with appropriate side dishes, the table can be set with a variety of options.

AVOIDS UNNECESSARY WASTE

One of the biggest peeves is wasting food. When you have a meal plan in place, any leftover food can be eaten the next day for lunch in some other form, instead of throwing it away. Planning ahead of time is the solution to buying and preparing only what is able to eat.

 HELPS YOU SERVE BETTER MEALS

When researching dinner ideas at the beginning of the week, one has more time to come up with imaginative and delicious foods. Also, there is time to plan an extra comprehensive meal that includes side dishes, a salad, and dessert. The accurate menu plan will allow concentrating on good cooking techniques through the preparation of the meal.

ENCOURAGE VARIETY

Nobody likes eating the same thing more than twice a week. A menu plan helps to avoid serving the same meals again and again. Everybody enjoys variety and planning your meals ahead of time will benefit to mix it up. 

FORCES YOU TO PLAN AHEAD

Planning ahead means the kitchen will be more organized, the food will be served on time, and the family’s favorite meals will be on the list. Therefore, plan ahead, plan for several days at a time, including side dishes, research new recipes and hold on to the list when at the grocery.

DESIGNING A MEAL

Designing a meal is a wisely composed combination of ingredients, textures, and flavors that come together to create pleasing new memories. Some meals have the ability to transport memories to the past, while there are nostalgic emotions of family traditions. There are many features that can go into making a dinner spread, but planning the menu is the most important. It really becomes a simple method, if things are managed well.

The texture is a significant element in individual dishes, and when it’s about a complete feast, it is even more essential to make sure there is a variety. Basically cooking is really about creating balance, and considering how different flavors complement each other. 

  • Try not to substitute rich and buttery meals and add both cooked and fresh sides, essentially analyze how all the flavors will serve collectively.
  • Avoid repeating flavors, like if there is something sweet, accompany it with something sour or salty and be mindful that everything is not too spicy.
  • Impressing guests have so much to do with the presentation, by including fresh, seasonal produce on the serving table, which can make the spread more appealing.
MAIN DISH:

When choosing a Main dish, keep it simple. Never try to attempt a new recipe when expecting company or having a special occasion. The best choice is to go for the recipes that you have truly mastered.  If something can be made ahead of time, like frying or baking food, you’ll save yourself from a big mess. 

SIDES:

Create seasonally and complement the flavors of your main dish with a colorful vegetable side, dips, or a crisp winter salad. If the Main Dish is served with a variety of sides and salads, it doesn’t always need to be a showstopper.

TABLE DISPLAY:

How food is presented can be as much fun as preparing it and eating it. Analyze how to serve the meals. Portions, whether served buffet-style or plated, the layout should be as simple as possible for guests to dish out and eat. When planning a food station at home,  for a large gathering, instead of a traditional buffet table, set up a station where guests can assemble things themselves.

THE SWEET SPREAD:

Always aim to have your guests leave satisfied and not stuffed. If the main dish is simple, a heavy dessert will be a sincere surprise. If baking something, make it in advance or simply have store-bought sweets in different flavors. Something manageable to take home is great when a guest has no room for dessert. Dessert is a great place to display seasonal fruit in pies, cakes, and is also an opportunity to present rich flavors.

Categories
Celebrations

The Traditional Cuisine of Pakistan

The Indo-Pak subcontinent nation has been rich in all of its traditions, culture, and cuisine. Popular Pakistani food remains traditional in some of its aspects, however many of the traditions which of course involve the cuisine has changed. A relatively interesting feature of Pakistani cuisine is that it is not much different from Indian cuisine regarding the herbs and spices, which are used in both. 

The main sub-cuisines of Pakistan are: 

  • Mughlai
  • Punjabi
  • Sindhi
  • Balochi 
  • Persian 

The food of Pakistan is one of the most diverse, traditional, and culturally oriented found worldwide, and leading from the sub-cuisine, the traditional trend still exists, the mouthwatering Delhi feast, which belongs to the Mughlai cuisine.

The preparation of Mughlai cuisine was time-consuming and involved with the number of flavored sauces and butter-based curries. The names of these foods are also so intriguing, which may tempt people to try new dishes in the Mughlai style. 

The love for food can take you from small unknown streets to well-known restaurants, but there are some popular dishes from Delhi, India that are based throughout Pakistan and are still a part of the table. From the famous Sabri Nihari, Student Biryani, Karachi Haleem, Beef Paya to the popular Falooda and Kheer, all are still popular in Pakistan until now and stretching out their franchise throughout. 

The preparation procedures of cooking the Delhi menu will deviate from region to region. Although preparing a Pakistani meal is not difficult, however, it requires a little sense. There are various ways of preparing the spices, which are used in cooking. Whole spices are mostly dry-roasted, they can differ in taste as well as texture. It depends on which meal is getting prepared, either the crushed or ground up spices are used for that particular recipe or they are cooked for several hours to bring up the right taste. 

The following are the traditional dishes that were and still are the star dishes in the menu of each table in Pakistan and also abroad, which keeps the heritage alive.

The country of Pakistan is full of lively people, who love to eat, and it is an obsession. People don’t care whether the dish has some extra carbs or is full of fatty oil. There are many Pakistani food dishes that represent Pakistani culture. Pakistani food tastes so delicious and has many varieties. Many spices enrich the Pakistani food and cause it to be the best out of the many others. It has a variety of spices, vegetables, rice, and other ingredients. 

Halwa Poori

This is a special Sunday breakfast across Pakistan. Puri (Deep fried bread), Halwa (Semolina Pudding), accompanying with Chana Masala (Garbanzo Bean Curry) is no less than perfection. A deep-fried flaky and soft flatbread that’s made from whole wheat flour and all-purpose flour. In one bite, you feel different flavors bursting into your mouth, from the sweet, smooth halwa, the spicy chana, and the puffy puri. This dish is typically enjoyed with a cup of strong milky tea and mango and onion pickle.

Nalli Nihari

Nihari is a popular dish that is made with shank meat and bones. This dish, with its roots in the Mughlai cuisine, is especially common in Pakistan. Braised shanks are slow-cooked overnight with bones, onions, and spices, turning it into a breakfast feast by morning or served as a main dish at the dinner table. The meat is soft and falling apart into the rich and silky gravy. It is then eaten with fresh-baked naan and with maghaz (fried brain) which also makes a perfect combination. It is served with a platter of garnish which carries nicely sliced coriander leaves, fresh lemon, and ginger.

Beef Paya

Paye with freshly made naan is our all-time favorite breakfast in some parts of Pakistan. It is one of the most famous meals for brunch with the perfect combination of spices. Paya is also known as trotters (or hoof) of a cow, goat, or sheep. Beef Paya is a broth made with beef trotters when these trotters are cooked in water with some ginger, garlic, and spices like red chili, turmeric powder, coriander powder, and salt overnight so that the juice from the trotters is extracted fully and mixed with the gravy. The Paya is very healthy and essential for bones and joints. Beef Paya can be served as a full course meal. It is mostly cooked in the winter season to remain healthy and warm.

Biryani

Biryani is the most famous food in Pakistani food culture and it should always be perfect. Biryani is a one-pot meal of rice, meat, and aromatic spices, it’s rich in flavor, grand in tradition, and elaborate enough to take center stage at holidays and celebrations. Each bite is infused with spice, roasted nuts, dried fruits, or caramelized onions deep and layered in flavor. Biryani's richness and complexity begin from its layers of spices. Both ground and whole spices, as well as spice mixes, are used in the cooking process, as are fresh herbs and seeds. Every region has its kind of biryani, such as chicken biryani, beef biryani, mutton biryani, Bombay biryani, Sindhi biryani, and the list goes on.

Haleem

Haleem is a savory porridge made with various grains, lentils, and meat. Haleem is nourishing, rich in nutrients, healthy, and comforting. Traditionally, each component is cooked separately, then mixed and slow-cooked to achieve a thick and luscious texture. The resulting laced consistency is Haleem’s distinguishing feature. This savory porridge is served hot and topped with ghee, chopped herbs, lemon wedges, and fried onions. Toasted cashews, sliced chilies, julienned ginger are all optional toppings. Haleem is a great recipe for making ahead of time.

The cuisine of Pakistan is diverse and full of abundant variety.  Pakistani cuisine is a combination of its eastern and western neighboring countries. Meat constitutes the major diet in Pakistani cuisine, on the other hand, vegetables, pulses, and beans are important too. Wheat and rice are the main nourishment in Pakistani cuisine. The spices used in the cuisine normally range from being very spicy, hot, and mild. 

 

Categories
main course

HYDERABADI BHAGARAY BAIGAN

Hyderabadi Bhagaray Baingan is one of the popular dishes from Hyderabad. The gravy has a nutty and insignificantly tangy flavor. Nutty flavor comes from peanuts, sesame seeds, and dry coconut, whereas the tamarind supplements slight tanginess. In order to make the Bhagaray Baingan curry make sure that you dry roast all the ingredients to make a rich masala paste.

 

Bagara Baingan is tempering oil with spices and mixing it with baby eggplants. The traditional method requires baby eggplants to be deep-fried in oil. It’s highly recommended to use small and tender eggplant or brinjal for this recipe and also to make sure to cut the brinjal without tearing them apart as they help in holding marination well. The fried pieces of eggplant simmered in a rich peanut coconut based gravy is a perfect accompaniment with rice or any Indian bread. The biggest advantage of this curry is that it is equally loved by vegetarians and non-vegetarians.

 

The Preparation

Wash baby eggplant well. Remove the stems and gently make the cut without tearing them apart. Keep in cold water to avoid discoloration.

The Authentic Masala

The main ingredient in the Hyderabadi Bhagaray Baingan recipe is the masala which is made of peanuts, coconut, roasted sesame seeds. 

HYDERABADI BHAGARAY BAIGAN

INGREDIENTS

  •  Brinjal 8-10
  •  Oil 4 tbsp
  •  Mustard Seeds ½ tsp
  •  Fenugreek Seeds ¼ tsp
  • Curry Leaves 15-20 
  • Tamarind Pulp 1 cup
  • Red Chilli Powder 1 tsp
  • Salt to taste
  • Onion (Chopped)1 cup 
  • Garlic 5-6 cloves
  • Fresh Coconut (Grated)½ cup
  • Peanuts ¼ cup
  • Sesame Seeds 2 tbsp 
  • Poppy Seeds 2 tsp
  • Dry Red Chillies 5-6

INSTRUCTIONS:

  • Slit the brinjals lengthwise into 4 and put them in saltwater.
  • Dry roast peanuts, coconut, sesame seeds separately and allow them to cool.
  • In a pan, add onions, smear little oil and roast them for a minute.
  • Make a fine masala paste of all the roasted ingredients which are peanuts, coconut, onions, sesame seeds, and put it aside.
  • In a cooking pot, add oil and heat it, add cumin seeds, mustard seeds and allow them to crackle.
  • Add fenugreek seeds, dried red chilies, saute well, add curry leaves.
  • Add the brinjals and fry them well until the color changes.
  • Add ginger garlic and saute well for few minutes.
  • Add the masala paste into it, mix well.
  • Add salt, red chili powder, turmeric powder, mix well, and cook the masala until oil appears at the corners.
  • Add the tamarind extracted pulp and stir well.
  • Add water if required and salt too.
  • Cook until the gravy thickens and oil appears.
  • Garnish with coriander leaves,
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Categories
Dessert

LOTUS BISCOFF HAZELNUT LASAGNA

Biscoff spread is cookie butter. It’s a smooth, thick, nut-free spread. Cookie butter is a creamy, soft preserve that senses savory and sweet. This silky-smooth spread is packed with a unique caramelized flavor and aromatic flavorings. The texture varies from creamy to crunchy.

Cookie butter is used in baking, the same way peanut butter or chocolate hazelnut spread is used. It’s used in cookies and bars, ideal on toast, and many eat right out of the jar with a spoon. 

The basic elements of Lotus Biscoff Hazelnut Lasagne are both the Biscoff, as well as the chocolate spread, which enhances the overall flavor. 

Apart from the spread, Biscoff Cookies are used which are crunchy, buttery, aromatic, and have exactly the right amount of sweetness. 

Biscoff Cookies are like fine shortbread cookies with a whole lot of spice and a deep caramel flavor.

This layered dessert is only five ingredients, so there’s nothing stopping you from making it at home. It’s a no-bake dessert and easily made in a short time.

The Crunchy Base

Biscoff Cookies are like fine shortbread cookies with a deep caramel flavor. These cookies infuse with butter and flour, a hint of cinnamon, nutmeg, ginger, and cloves, they are modified.

The Creamy Layers

A well-whisked cream is layered along with the Biscoff, and chocolate hazelnut spread three times along with the Biscoff cookies in between.

The Presentation

The dessert is presented with a finely designed layering of chocolate hazelnut and Biscoff spread, with crushed caramelized cookies around.

LOTUS BISCOFF HAZELNUT LASAGNA

INGREDIENTS:

  • Lotus Biscoff cookies 2 packs
  • Whipped cream 500 ml
  • Sugar 1 tbsp
  • Biscoff spread 1 1/2 cups
  • Chocolate Hazelnut spread 1 cup

INSTRUCTIONS:

  • Melt Biscoff and choclate hazelnut spread in the microwave until pouring consistency.
  • Take a clear flat serving dish and arrange a layer of cookies at the base.
  • Set a layer of cream over the biscuits, then drizzle Biscoff and chocolate hazelnut spreads on top.
  • Repeat the steps three times with the same form of layerings, with the last layer of cream on top.
  • Place some Biscoff and hazelnut spreads in a piping bag and pipelines on top of the cream layer. 
  • Use a skewer to form a design by stroking the skewer up and then down in the opposite direction.
  • Add crushed Biscoff cookies on the sides of the serving dish to make it more presentable.
  • Refrigerate for 6 to 8 hours.
Categories
Pasta Pizza

BEEF LASAGNA

Lasagna is a family favorite consisting of only five quick ingredients… ground beef, pasta sauce, lasagna noodles, white sauce, and shredded mozzarella. This recipe can be made for potlucks and gatherings, on the other hand, anyone can make this, anywhere, anytime plus it’s the easiest thing to make before time too.

The most important part of this whole thing is the two kinds of sauces. It’s rich in flavor and texture.

The sauce is made with a mix of ground spices and cooked down to get a smooth and thick texture. Most sauces use crushed tomatoes as a base, however, I like to make my own of a kind. The white sauce makes it so much more flavourful and rich as it needs only 4 ingredients to make, Butter, Flour, Milk, and Parmesan cheese.

Lasagna can be made with different variations:

Meat: adding meat of any kind like diced chicken, turkey, beef or sausages and pepperoni.

Noodles: lasagna noodles are best and required for layering. There are several types of noodles apart from boiling sheets that are ready to use.

Vegetables: if you are a vegetarian, add in some mushrooms, celery, zucchini, bell peppers, or carrots for texture.

Seasonings: Oregano, thyme and red pepper flakes added bring out the Italian flavor.

Vegetarian: skip the meat and add in spinach, kale, or escarole to have a vegetarian lasagna.

The Lasagna Sheets

The Lasagna Sheets need to be boiled first before assembly. Add a couple of tablespoons of olive oil into the water to prevent the sheets from sticking together. Transfer each cooked lasagna sheet Carefully into a large bowl filled with cool water to help stop the cooking process. 

The Red Meat Layer

The meat sauce consists of ground beef and seasonings, including onion and garlic, olive oil, and tomato sauce, with fresh herbs. 

Layering the Lasagna

Layer with a generous scoop of meat sauce on the bottom of the baking pan followed up with lasagna sheets, and top it with white sauce, and a handful of mozzarella cheese, repeating it three times. Cover the assembled lasagna with foil, and then pop it into the oven until the lasagna turns slightly golden brown.

BEEF LASAGNA

 

INGREDIENTS:

White sauce ingredients:

  • Flour 2tbsp
  • Milk 1 cup
  • Heavy whipping cream 1/3 cup
  • Butter 3tbsp 
  • Parmesan cheese 2 tbsp
  • Garlic 2 cloves
  • Mozzarella cheese 2 cups
  • Salt 1/4 tsp
  • Pepper 1/4 tsp

Red sauce Ingredients:

  • Oil 2 tbsp
  • Garlic finely chopped  2 tsp
  • Ketchup  1 cup
  • Chilli sauce  2 tsp
  • Brown sugar 1/4 cup
  • Salt 1/2 tsp
  • Oregano 1/4 tsp
  • Chicken cube 1

Beef Marination ingredients:

  • Lean ground beef 1.5 pounds
  • White onion diced 1
  • Garlic cloves minced 5
  • Fresh basil 1/4 cup
  • Ground oregano 1/2 tsp
  • Salt 1/2 tsp
  • Ground black pepper 1/4 tsp

 

  • 16 sheets lasagna 
  • Red chili flakes 1/4 tsp
  • Oregano 1/4 tsp

INSTRUCTIONS:

 

Red sauce Ingredients:

  • Heat oil and add garlic along with the remaining ingredients. 
  • Cook until thick.

White sauce preparation:

  • Melt butter in a large, deep skillet over medium heat.
  • Add flour, keep stirring constantly, then add garlic and saute until flour and garlic are golden
  • While whisking slowly pour in heavy cream and milk.
  • Cook stirring constantly until mixture simmers and thickens.
  • Add in spinach, mozzarella, and Parmesan cheese along with salt and pepper.

Beef  Marination ingredients:

  • In a large pot add in ground beef. Use a spoon to break up the meat into small pieces. Add in onion and garlic and cook until meat is well browned, stirring constantly. Stir in fresh basil,  oregano, 1/2 teaspoon salt, and pepper. Pour in the red tomato sauce. Stir well and bring to a simmer. 

Layering the Lasagna:

  • Preheat oven to 375 degrees. Lightly grease a deep 9×13 pan.
  • To assemble, spread about 1 cup of meat sauce in the bottom of the prepared pan. Place 4 lasagna sheets on top.
  • Spread with 1/3 cup of white sauce mixture.
  • Top with 1/4 of mozzarella cheese.
  • Spoon 1 1/2 cups meat sauce over mozzarella.
  • Repeat layering two more times to create three complete layers.
  • To finish, place a final layer of pasta, topped with another 1 cup of meat sauce to cover the pasta.
  • Top with remaining mozzarella and sprinkle red chili flakes and oregano on top.
  • Cover loosely with aluminum foil.
  • Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes to allow the cheese to brown.
  • Serve hot.
Categories
main course

BEEF CHILI

Classic Beef Chili is one pot ideal comfort food made with ground beef, kidney beans, crushed tomatoes, and spices. It is topped with sour cream and shredded cheddar cheese and served with loads of chips.

 

Chili really benefits from being simmered low and slow, with the ground beef, tomatoes, and spices, and just six hours later, you have perfectly tender beans, perfectly delicious chili. A good chili has a mixed flavor due to a pack of various spices like chili powder, cumin, dried oregano, and paprika.

 

Chili is one of those dishes that tastes even better the next day.  Beef chili will last in the fridge for 4-5 days, stored in an airtight container. You can also cool the chili completely, wrap it tightly and freeze it for 2-3 months.

The Right Ingredients

Chili is a combination of ground beef, kidney beans, crushed tomatoes, and spices.

Simmering the Mixture

Chilli is cooked on low heat to maintain the richness of flavors together.

Toppings served with Chili

Here are some staple toppings to try:

  • Sour Cream
  • Onions
  • Shredded Cheese
  • Jalapeños
  • Cilantro
  • Avocado
  • Tortilla Strips
  • Frito Chips
  • Lime Wedges

BEEF CHILI 

 

INGREDIENTS:

  •  Ground beef 1 pounds
  • Onion 1 (chopped)
  • Garlic cloves 3 (minced)
  • All-purpose flour 2 tbsp
  • Diced tomatoes 
  • Water 1 cup
  • Tomato sauce 1 can
  • McCormick Hot Chilli Powder 1 packet
  • Ground cumin 1 tsp
  • Dried oregano leaves 1/2 tsp
  • Red kidney beans  2 cans

INSTRUCTIONS:

  • In a heavy stockpot, sauté the ground beef with the onion and garlic until the beef is no longer pink and the vegetables are tender, stirring frequently to break the meat into small pieces.
  • Sprinkle the flour over the beef mixture; cook, stirring, for 2 to 3 minutes.
  • Add the diced tomatoes, water or beef stock, tomato sauce, McCormick Hot Chilli Powder, chili powder, ground cumin, dried oregano, and red kidney beans. Bring to a boil.
  • Reduce the heat to low, cover, and simmer for 15 to 20 minutes, stirring frequently until the flavors are blended and the chili is slightly thickened.
  • Serve immediately with a choice of toppings.
Categories
main course

HYDERABADI MUTTON DUM BIRYANI

Hyderabadi Mutton Biryani is a delicious and spicy steamed biryani. Soft juicy mutton cuts with aromatic spices, fried onions, and fragrant basmati rice is a combination of flavor.
Hyderabadi biryani is one of the best and popular rice dishes in South Asia. It is full of exotic flavors, a staple, and star dish cuisine.

 

Hyderabadi biryani uses yogurt, fragrant whole spices, coriander leaves, mint leaves, saffron, ginger, garlic, lemon juice, papaya paste, green chili, and crispy fried onions.
Hydrabadi steamed biryani is one of a kind to make. The first foremost thing is the marination of the meat and the next is to use the best quality basmati rice. This biryani is easy to make because marinated meat is first layered at the bottom of the casserole or oven-safe deep dish and then topped with flavored half-boiled basmati rice along with crispy fried onions, mint leaves, and coriander leaves. Then covered with a tight lid and cooked on airtight steam, until the meat and the rice are completely cooked through over low heat. The meat is so soft and juicy that it almost falls off the bone.

 

Traditionally, Hydrabadi biryani is slow-cooked over firewood where each rice grain appears separate, non-greasy, and is flavorful. The meat is super soft, moist, and tender. It can be achieved with the same flavor while cooking over the stovetop too.

The secret of Saffron.

Saffron is extremely subtle and fragrant. The slightly sweet, rich taste is totally enigmatic.

Marination

The key to soft, moist mutton in the marinade and marination time. Salt, lemon juice, green chilies, ginger-garlic paste, papaya paste, and biryani masala are extremely important ingredients for the marinade, both in terms of flavor and texture of mutton. 

Sealing the Pot

It is also important that you use the right cooking container to prepare the biryani. Use a flat base, heavy-bottomed pot.
It is important to seal the pot while the biryani is cooking on dum/steam and not allow any steam to escape. 

HYDERABADI MUTTON DUM BIRYANI

 

INGREDIENTS:

• Saffron 1 tsp

• Coriander leaves 1 bunch.

• Salt to taste.

• Red chili powder 1 tbsp.

• Oil as required

• Ginger garlic paste 2 tbsp

• Golden fried sliced onions 2 cups.

• Mint leaves 1 bunch.

• Green chilies 5

• Yogurt 2 1/2 cups.

• Mutton 1 kg

• Basmati rice 1 kg

• Black cumin seeds 1tsp

• Garam masala powder 2 tsp

• Lemon juice 1/4 cup 

• Papaya paste 1 tbsp

• Coriander powder 1 tbsp

• Cumin powder 1/2 tsp

• Black Pepper 1 tsp

• Cloves 6-7

• Black cardamom 2

• Green cardamom 4-5

• Water – as required.

Turmeric powder 1/4 tsp

 

METHOD:

  • Marinate mutton with Papaya paste, chopped green chilies, salt, red chili powder, cumin, coriander leaves, half of the mint leaves, cumin powder, half of the fried onion, crushed pepper powder, cloves, black cardamom, green, cardamom, lime juice, yogurt, oil, mix well and keep in the refrigerator overnight.
  • Soak rice for about 40 minutes.
  • First, boil the water, add oil, salt, rice, then cook the rice till half has done.
  • Now in another heavy-bottomed pan, add the marinated mutton in the bottom and top it off with cooked rice, add chopped mint leaves, coriander leaves, and fried onions.
  • Sprinkle saffron water, coriander leaves, mint leaves, garam masala powder, fried onion. Cook for 30 minutes by placing a tightly closed lid.
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Categories
Dessert

BADAM KA HALWA (Almond Pudding)

The almond is a popularly cultivated nut, which is a popular ingredient of different culture’s almond desserts. Whether ground up for a flour substitute, made into a paste, used chopped, slivered, raw, blanched, or toasted, almonds lend their signature nutty flavor to some of the world’s most beloved cakes, cookies, pastries, and puddings. 

 

Badam ka halwa is a sweet which can be prepared and stored in the refrigerator and easily remain good for several days. Traditionally, almonds are soaked overnight, peeled, and then made into a paste. Then the paste is stir-fried in ghee and this process takes quite a bit of time and effort. 

Almond- The Tree Nut

Almonds have a naturally sweet flavor, so they are a perfect ingredient for baked goods and desserts. 

The Almond Blend

Almonds are soaked overnight, peeled, and then made into a paste. Then the paste is stir-fried in ghee and this process takes quite a bit of time and effort. 

The Hint of Saffron

Saffron provides a beautiful yellow color and gives a royal taste to the dessert.

BADAM KA HALWA

 

INGREDIENTS:

  • 1/4 cup clarified butter/ghee
  • 1 cup almond (soaked and blanched)
  • 1 1/4 cups milk 
  • 1/2 cup sugar 
  • a pinch Saffron soaked in 2 tbsp of warm milk 
  • 1/4 tsp cardamom powder
  • 2 tbsp slivered almonds
  • 2 tbsp of pistachios

INSTRUCTIONS:

 

  • Soak the almonds overnight, then peel the skin off.
  • blend the almonds well in a blender with milk.
  • Soak a few strands of saffron in 2 tablespoons of warm milk.
  • In a  pot, heat ghee/ clarified butter.
  • Next, add the almond paste and saute for 3-4 minutes till the raw smell of the almond disappears.
  • Stir continuously to avoid burning.
  • Next add saffron milk, sugar, and whisk well so that no lumps are formed.
  • Cook for another 5-6 minutes till you get running consistency.
  • Add remaining ghee, cardamom powder and cook till the halwa thickens.
  • Badam halwa thickens as it cools.
  • Once the right consistency is achieved take out the badam halwa in a serving dish else it gets hard and chewy because of the heat.
  • Serve it warm or at room temperature and garnish with slivered pistachios and almonds.
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Categories
vocabulary

The Spice Symbols

THE SPICE SYMBOLS