Recipes and Remedies

Layers from bottom to top:

For 4 medium-large apples: 

Peel the skin and thinly slice the apples. Add this to your baking dish and then sprinkle over some brown sugar, flour, cinnamon and oats to just coat the apples and mix.

Blend dry ingredients together: - 3/4 cup brown sugar - 1/2 cup flour - 1/2 cup oats + extra  - 3/4 tsp cinnamon + extra extra  optional: pinch of nutmeg. I personally do not add any nutmeg 

1/3 cup softened butter/margarine - blend with the dry ingredients to make the crumble. 

Add the crumble over the coated apples (don’t mix it in, it will just be the top). Then I sprinkle more cinnamon on top. When you taste the crumble, you should taste the cinnamon, if you don’t, that means you need more cinnamon. 

Bake 25-30 minutes (until the apples themselves start to brown or until the crumble starts to brown) at 375F

Add oil in a pot on medium-high heat. Slice 1 white onion and add it to oil. Cook until it starts to brown.

Cut 4 cloves of garlic, each into 2-3 pieces. Add a block of ginger, cut into 3-4 pieces. Optional: add a few cashews. Add this to the onions and oil. Cook until it all browns. Remove from the oil and add to a grinder with some water. Grind to make a paste and set aside.

Add chicken to oil and cook on medium heat. After a few minutes, add: - 1/2 tsp salt - 1 /2 tsp red chili powder - 1 tsp coriander powder - 2 pinches of turmeric powder

Let the chicken cook for a few more minutes. Add the sauce Add 3 tbsp tomato sauce or 1-1.5 medium tomatoes (ground)

add water to a pot like a little more than 1 cup

add 1/2 tsp rcp and pepper

pinch of haldi and garam masala

2 tbsp butter

1/2 tsp salt

peel two turnips and add it in however cut (small is okay it’s gonna get mushed). add more water to coat all the turnip

can add white onion cubes (small pieces)

Ingredients: 

4 large potatoes 

1 small onion, chopped

some green coriander

1/2 tsp salt

1/4 tsp red chili powder

1/4 tsp red chili flakes

pinch or more of turmeric powder

1/2 tsp zeera crushed bw hands

1/2 tsp coriander powder

4 tsp oil for moisture

Optional: spinal, corn, sesame seeds, green onion, peas, etc 

Frying batter: 2 sips of milk + 1 egg, whisked 

Boil potatoes. When soft, remove skin and mash. Add all ingredients and mix to a smooth texture. Adjust spices as needed. Make them into the cutlet shapes. Dip in the frying batter, then in bread crumbs, then fry. 

Marinate chicken breast For 1/2 kg chicken, mix together: 

1 tsp salt 

1 tbsp crushed garlic

1/2 tsp black pepper 

1 tbsp chili flakes (or as desired)

1 1/2 tsp soya sauce 

4 tbsp corn starch 

1 egg 

You can leave overnight or fry right away, then put aside. 

Gravy:  In a separate bowl, mix together: 

1 tbsp vinegar

1 tbsp soya sauce

1/4 cup ketchup

1/4 cup garlic sauce (or garlic powder)

hot sauce, as desired

1 tsp sugar

1/2 tsp paprika

1 cup water

Put aside 

To 2 tbsp of oil in a NEW frying pan: 

1 tbsp crushed garlic

1 tbsp chopped ginger 

2-3 chopped green chili 

1/4 cup chopped/diced green onion (scallion) 

1 cubed/diced green bell pepper and/or red bell pepper 

1 cubed/diced red onion

1 tsp salt 

1/2 tsp red chili powder 

Add the sauce and mix. Taste and adjust.  Add the FRIED marinated chicken Separately, mix 3 tbsp water and 2 tbsp corn flour, then add and mix (for thickness)  

(If you want more gravy, add more water to desired amount and you might need to add more sauce for taste, too. Let it boil, and then let it simmer a bit for thickness. The sauce will also become thick after it cools down!)

If needed, add sugar and vinegar for the sweeter taste.

Add thinly sliced white onion to oil. Cook until the onions are brown. 

Then add 2 tbsp of tomato sauce, 1 tsp red chili powder, 1 tsp salt, 1 tsp coriander powder, less than 1/2 tsp haldi. 

Mix, then add the squash (skinned and cut to small pieces). 

Mix and add 1/2 cup of water so it doesn’t stick to the pot. 

Add chicken (unshredded) to water with salt, pepper, red chili powder, and garlic powder. Cook until the water is dried out.

Remove the chicken and shred into thin slices.

Ingredients: 

2 cups of tightly packed dates, pitted - make sure they’re fresh. If they’re dry, soak them in warm-hot water for 10 minutes, drain, and then add to the processor) 

1/4 cup hot water

1/2 cup salted peanut butter (if unsalted, add a healthy pinch of salt to the batter)

2 Tbsp melted coconut oil

1/3 cup cacao or unsweetened cocoa powder

1/3 cups sweetened chocolate chips (NOT unsweetened) 

1/2 cup roughly chopped raw walnuts 

Add cranberries, shredded coconut, almonds, other nuts as desired

Instructions: 

Preheat oven to 350 degrees F and line a brownie pan with parchment paper. Set aside.

Add dates to food processor and blend until small bits or a ball forms. Once blended, separate the dates into chunks using a spoon. Then add hot water and blend until a sticky date paste forms.

Add peanut butter, coconut oil, and cacao powder and pulse until a sticky batter forms. It should be tacky and thick (scrape down sides as needed). Lastly add chocolate chips and walnuts, and other optional ingredients.

Transfer batter to lined loaf pan and spread into an even layer. For a smooth top, lay some parchment paper on top and use a flat-bottomed object (like a drinking glass) to press into an even layer.

Bake on the center rack for 15 minutes - the edges should be slightly dry. Remove from oven and let cool in the pan for 10 minutes. Then carefully lift out of the pan using the edges of the parchment paper and let cool on a plate or cooling rack for at least 20 minutes before slicing. The longer they cool, the firmer they will become.

Enjoy warm or cooled. Store leftovers covered at room temperature up to 3 days, in the refrigerator up to 5-6 days, or in the freezer up to 1 month (let thaw before enjoying).

Credit: https://minimalistbaker.com/4-ingredient-vegan-easy-brownies/

The peanut butter taste is NOT strong at all, nor is the date taste! These taste like fudge brownies! They are 8/10 after they cool. BUT they are 10/10 after a night in the fridge!! Sooooooooooo good :)

For 1 glass:

7-9 almonds, peels (you can soak them)

7-8 elichi

Chaar mughals? (melon seeds?)*

Milk

First add enough milk to just submerge all and grind to make a fine paste. Use a sifter of some sort and pour the paste through it, leaving behind the thick shells. Add what you filtered through to 1 glass milk and 2 tsp of sugar. Grind again. Serve.

Cut chick breast into thin long slices 

Marinate chicken with:

4-5 tsp cornstarch

1/2 tsp salt

1/2 tsp black pepper

2-3 pinches of baking powder 

2-3+ packets or tbsp soy sauce

Keep chicken separate

Add onion to a pot with oil and saute 4-6 cloves of garlic, thickly ground Dice 3/4 white onion 

Add to onions: Thinly sliced carrots (2-3 handfulls) Cut 3-4 bunches spring onion (thick, long)  Add sauces to pot:  ketchup > chili sauce > hot sauce > soy sauce 1 tsp red chili powder red chili flakes, optional

Mix, add the marinated chicken

Soak 2 cups of raw chickpeas overnight. This will become 3-5 cups after they are soaked. Use 3 cups and save the rest for later. 

Cut 1 small or 1/2 big white onion into small cubes. Put this into a strainer and drain the water from onions. This is important because you want a thick mixture that will fry well.

In a chopper: A little of the 3 cups of raw chick peas at a time Bunch of coriander leaves 2 green chili Parsley (optional) 4 cloves of garlic The chopped white onions 

You can add a little at a time to be sure you get a fine smooth chick pea texture. If you add too much to the chopper, you won’t get the right texture. Add the onions last.

Put the above achieved mixture into a large bowl. Add spices: 

1/2 tsp red chili powder 1/2 crushed red pepper 1.5 tsp salt 1 tsp zeera 1/4-1/2 tsp haldi 1 tsp coriander powder 1/4 tsp baking powder a few carum seeds/ajwain crushed with hand 2-3 tbp corn starch (or all purpose flour or basin) to rid of moisture

Make balls from this mixture, smaller ones than in the pic below:

Fry the balls (result will be the pic above):

Add oil to deep dish Start on high heat so that when you add the balls, they fry immediately. Total fry time ~5 min When they start to get brown, you can lower fire to medium and fully cook until brown

Optional: Make kachumir salad:

Optional (but highly recommended!!):  Make hummus/tahini

6 tbsp sesame seeds (~1/2 cup) into a frying pan with no oil or water. Slightly toast:

Then, add to a grinder with 6-7 tbsp water. Grind to make a THICK paste. 

Take 1 cup of the leftover raw chickpeas and cook them, or use 1 cup of cooked chickpeas. Grind this SEPARATELY from the paste.

Continue recipe by following the one from Food Fusion on YouTube titled, Quick and Easy Hummus Recipe in Urdu and English. Recipe is listed below the video.

This recipe makes 1 cup hummus, and mixes tahini into the hummus. 

Tahini paste: Sesame seeds 1 cup Olive oil ¼ cup 

Hummus: Tahini paste (already prepared) Chickpeas boiled 2 & ½ cups Olive oil ½ cup Garlic cloves chopped 4-5  Lemon juice 2-3 tbs Salt 1 tsp or to taste Water 1-2 tbs 

Garnish: Olive oil 1 tsp Paprika ½ tsp Olive 1-2 

Directions: To prepare Tahini paste, toast sesame seed in a dry pan for 3-4 min on a low flame until seeds are fragrant and change color (don’t over toast them to brown) we need very light brown color. 

Add toasted seed in a blender and add ¼ cup olive and blend well until it becomes a creamy paste. 

½ cup of Tahini paste is ready which you can keep in refrigerator in an airtight jar for a month. 

 To prepare hummus, in tahini paste add hummus ingredients gradually and blend. Blend well and scrap side in between and again blend. Keep repeating until it is creamy and well mixed. Hummus is ready. 

Add water according to your desired consistency. We added 2 tablespoons of water. Now dish out hummus, make well with a spoon and drizzle olive oil and paprika. Add 1-2 black or green olive for garnish. 

You can refrigerate hummus in an airtight container for up to a week.

Make Roti

Take desired number of potatoes and put them in the microwave (~4 min) until soft. Peel their skin and mash up the potatoes. You can also mash potatoes after boiling in the water.

Boil water. Add sliced carrots and boil for 1-2 min until soft.

Add slices carrots, chopped spring onion, chopped spinach, and anything else desired.

Add mayonnaise salt, pepper, crushed chili pepper, red chili powder. If you add haldi and corriendor powder, add very little!

Or, you can skip the mayo, and do the rest. Make little circular bunches. And slightly fry them. Can add egg layer prior to frying.

#1: chicken legs and wings

1 whole chicken. Make little cuts on each piece

Marinate chicken with:

1.5 tsp salt

1 tsp chinese salt

1 tsp black pepper

2 tbsp soya sauce

2 tbsp corn starch

1 egg

Mix flour, salt and pepper together. Coat onto the marinated pieces. Optional: dip in marinated sauce after flour and then dip in corn flakes for an extra layer of crispy.

Warm up the oil. Add the chicken, the. cover for 6 min on medium heat. Then, then the chicken and cover again for 6-7 min. Uncover, and then fry until crispy on high heat

#2: chicken cut into small cubes

Ingredients

1 cup flour

1 tsp rice flour or corn flour

1 tsp baking powder

2 tsp oil

1 chicken knorr cube

chicken breast cut in small cubes or small strips (or however preferred)

Directions

Combine all ingredients except the chicken knorr cube into a large bowl.

Put chicken knorr cube into a bowl and a little water. Put into the microwave for 1 minute or more, and let it melt.

Add melted chicken knorr cube into the mixture,

Add more water, slowly, to make a smooth paste.

Then add a little more water to make the batter (should be thick; enough to dip chicken in)

OPTIONAL: Add sesame seeds to batter, and/or black pepper

Dip chicken in batter

Fry

Serve

#3: sesame chicken

Paste: 1 cup flour A little more than 1 tsp baking powder 1 tsp rice flour (optional) 2-3 tsp corn flour 2 tsp oil

Mix 2 chicken kanoor cubes with water & stir into the ingredients to make the paste. Add more water as desired. Add sesame seeds.

Cut chicken breast into desired sizes. Cut potato into thin slices.

Cut chicken breast (2 pounds) into thin slices about 1 1/2 inch long. Put a little water (1 cup) to boil, and add chicken. Mix it once or twice, and wait for the color of the chicken to change. Once the water begins to boil again, drain the water and chicken into a colander. 

Cut green bell pepper (1) into cubes, white onion (1 medium) into cubes and then take the slices apart (look at the picture above), and chop the spring onions (1 bunch). Pour 3-4 tbsp oil into a big pan over high heat. Once the oil warms up add the bell peppers and white onions. Saute for 2 minutes. Then add the spring onion and saute for another minute. Take it out into a plate.

Crush 6-7 clubs of garlic. Add 1/3 cup of oil to the same big pan, and add the crushed garlic. When the color of the garlic changes, add the chicken breast. Fry for 2 minutes (stir occasionally). Add 1 teaspoon salt, 1 tsp coriander powder, 1 tsp turmeric powder, and 1 tsp red chili powder. Mix. After 1 minute, add 1/2 can of tomato sauce (the ~16 oz). Cook until the oil separates from the tomato sauce (enough time to get rid of the smell of the tomato sauce, about 3 minutes).