Aloe Vera Handi

Ingredients

Aloe Vera 250 gm

Chicken (Cubes) ½ kg

Onion 250 gm

Tomatoes 250 gm

Ginger garlic chopped 2 tbsp

Yogurt 125 gm

Green chilies 6 – 8

Chili powder 1 tsp

Turmeric ½ tsp

All spice powder ½ tsp

White cumin seeds ½ tsp

Oil as required

Coriander leaves for garnish

Method

Chop aloe vera into small cubes, heat oil in a wok, add in chopped onion and sauté till golden brown.

Add in 2 tbsp chopped ginger and garlic. 

Fry for a few minutes.

Now add in chicken cut into cubes, chopped tomatoes and whipped yogurt. 

Fry very well.

Then add chili powder, green chilies, turmeric, all spice powder and cumin seeds. 

Fry well till oil comes on top.

Add in chopped aloe vera and simmer till done. 

astly dish it out, sprinkle with chopped coriander leaves and serve hot with chapatti.

Aloe Vera Handi by Shehni Urooj

Halwa Gheekwar

Ingredients
Aloe Vera ½ kg
Milk 2 liter
Almond 250 gm
Desiccated coconut 125 gm
Pistachios 125 gm
Cashew nut 125 gm
Melon seeds 125 gm
Raisins 125 gm
Khoya 250 gm
Sugar 250 gm
Cinnamon powder ½ tsp

Method
Chop aloe vera into small cubes and keep aside.
In a pan put together milk, sugar and cardamom powder. 

Cook till milk thickens.
Add in chopped aloe vera and continue to cook till mixture thickens.
Lastly add chopped almonds, desiccated coconut, chopped pistachios, chopped cashew nuts, melon seeds, raisins and khoya. 

Fry very well.
Lastly dish it out, garnish with almond, pistachios and cashew nuts.

Halwa Gheekwar by Shehni Urooj

Mini Fishy Sticky

Ingredients:
For Marination:
Fish fillet (boneless) 250 gm
Lemon juice 1 tbsp
Carom seeds a pinch
Salt to taste
Turmeric ½ tsp
Corn flour 2 tbsp

For Masala:
Chaat masala 1 tbsp
Cumin seeds 1 tsp
Coriander seeds ½ tsp
Citric acid a pinch
Oregano ¼ tsp
For Potato Crisp
Potato 1
Corn flour 1 tsp
Rice flour 1 tbsp
Flour 1 tbsp
Salt to taste
Chicken powder ¼ tsp
Water as needed

For Assembling:
Toothpicks as required
Pickled cucumber 1
Saltish cracker 1 packet
Salad leaves as required

Method for Marination:
Apply salt and turmeric on fish and leave it for 10 minutes. 
Wash it. 
Marinate it with lemon juice, salt, pepper, carom seeds and coat it with corn flour. Deep fry.

Method for Masala: 
Roast all together and grind finely. 

Method for Potato Crisp:
Boil the potato for 3 minutes and marinate it. 
Deep fry till golden brown.

Method for Assembling: 
Take the toothpicks - cucumber, fish, potato, cracker and wrap in salad leaves.
It is a yummy healthy starter.

Mini Fishy Sticky by Rahina Lalani

Tarragon Chicken

Ingredients:
Pasta 1 ½ cup
Ingredients for Marination
Chicken breast (cubes) ½ kg
Yogurt 125 gm
Garlic paste ½ tbsp
Chicken powder ½ tbsp
Soya sauce 1 tbsp
Worcestershire sauce 1 ½ tbsp
Crushed red chili ½ tbsp
Salt ¼ tsp
Basil leaves 3
White pepper ¼ tbsp
Lemon's juice half
Oil 1 tbsp
Ingredients for Curry
Fresh cream 1 packet
Garlic paste ½ tsp
Soya sauce 1 tbsp
Worcestershire sauce 1 ½ tbsp
Crushed red chili ½ tsp
Salt ½ tsp
Basil leaves 3
Tarragon leaves ¼ tsp
Chicken stock as required

Method for Chicken
Marinate the chicken breast cubes for at least 1 hour. 
Heat the grill pan and cook it for 5 minutes. 
Then cut into strips and keep aside.

Method for Sauce:
To make the sauce, take a pan, add cream and other ingredients. 
Cook for a few minutes.
Add the chicken stock and pour over the chicken.

Serve with rice or pasta.

Tarragon Chicken by Rahina Lalani

Recipe Line Up - Sep 16, 2013 to Sep 20, 2013

Recipe Line Up for 3rd week of September 2013 - Sep 16, 2013 to Sep 20, 2013

1. Spicy Nutty Noodles, Creamy Tomato Pasta Sauce, Basil Cream Sauce And Napoletana Sauce
2. Fruity Salad, Greek Salad, Tuna Salad, Coleslaw, Chicken Salad, Simple Cucumber Salad, Honey Mustard Dressing And Ranch Dressing
3. Raspberry & Nutella Turnover, Tomato Tarts And Cheesy Pinwheels
4. Mini Fishy Sticky, Tarragon Chicken, Caramel Vanilla Cups And Refreshing Honeydew Melon Drink
5. Halwa Gheekwar, Aloe Vera Handi, Punjabi Pakwan And Hanstay Chehray

Masala Family Festival 2013, Lahore

Florentine Slice

Ingredients for Florentine slice:
Mixed dried fruit 375 gm
Slivered almonds 125 gm
Mixed glace cherries 200 gm
Plain flour, sifted ¼ cup
Butter, chopped 150 gm
Honey ½ cup
Egg, lightly beaten 1
Dark chocolate, chopped 200 gm

Method:
Combine dried fruit, almonds and cherries in a large bowl. 
Stir in the flour. 
Combine butter and honey in a small saucepan over low heat. 
Cook, until butter melts. 
Allow to cool slightly. 
Add honey mixture and egg to fruit mixture. 
Mix until well combined. 
Spoon mixture into greased and lined pan and level it. 
Bake at 180 degrees C for 30 to 35 minutes or until golden brown. 
Set aside in pan to cool completely. 
Meanwhile melt chocolate and spread over cooled slice. 
Set aside for 2 hours or until set. 
Cut into pieces. 
Refrigerate for 2 to 3 hours or until firm. 
Serve.

Florentine Slice by Zarnak Sidhwa