White Chicken Karahi

Its a recipe for people who don't like tomatoes or onions in their food. But this white chicken karahi won't let you feel that something is missing. It tastes absolutely delicious with hot naan or tandoori roti. 

Ingredients:

Chicken 1 kg (cut into 12 or 16 pieces)
Oil ½ cup
Salt 1 ½ tsp
Freshly crushed black pepper 1 tsp
Zeera roasted and crushed 1 ½ tsp
Ginger paste 1 tsp
Garlic paste 1 tsp
Chinese salt ½ tsp (optional)
Garam masala ½ tsp
Lemon juice 1 tbsp
Cream 4 tbsp
Yogurt beaten ½ cup


Green chilies 5-6 
Ginger (in into julienne) 2-3 tbsp
Coriander leaves chopped 2-3 tbsp


Method:

1. Heat oil in a wok, add ginger and garlic paste. Fry a little.
2. Add chicken pieces, fry for another 5-6 minutes on high flame.
3. Now put all the mentioned ingredients except last three. Stir well.
4. Slow down the heat and put karahi on dum for at least 10 minutes on low flame, until oil floats on top. 
5. Garnish with green chilies, ginger and coriander leaves.
6. Serve with hot naan or tandoori roti.

Hakka Noodles

Hakka Noodles a simple stir fried noodles with whole lot of flavors belongs to the Indo-Chinese cuisine; an insanely popular and widespread cuisine in India though, it has no resemblance to authentic Hakka or to any Chinese dishes. I have had it in India countless times. Chef Zakir taught this recipe 3-4 years ago which tasted exactly like the one I had in India, its favorite in our home since then.

Ingredients:

Chicken breast fillet 1 (cut in cubes or julienne)
Cabbage 1 cup (cut in julienne)
Capsicum 1 (cut in julienne)
Salt 1 tsp
Red chili flakes 1 tsp
Ketchup 3 tbsp
Chili garlic sauce 3 tbsp
Oyster sauce 1 tbsp
Soy sauce 1 tbsp
Worcestershire sauce 1 tbsp
Garlic chopped 2 cloves
Oil ¼ cup
Spaghetti or Egg noodles boiled 1 packet
Green onions chopped 1-2

Method:

1. Heat oil in a nonstick wok. Add chopped garlic, fry until golden brown.
2. Add the chicken, cook until tender. 
3. Now put all the mentioned sauces and seasonings in the ingredients list, stir-fry for 2-3 minutes on high flame.
4. Now add the boiled noodles, give a good toss and saute it for another minute or so.
5. Make sure noodles won't stick at the bottom of the wok.
6. Sprinkle the chopped green onions, combine well.
7. Serve hot! 

How to Make Buttermilk!

Buttermilk is traditionally a by-product of butter-making – the liquid that is left over after butter is churned from cream. It has a slightly sour, acidic taste, it can also be used to replace milk for a healthier milkshake.  Use it in your baked goods such as muffins, scones, pancakes, red velvet cupcakes, waffles, and more. Try experimenting and you'll find that you can have rich, tender and moist baked goods. 

You don't get buttermilk easily in Pakistan. So what to do when a recipes calls for it? Well, this substitute works amazingly well and it only takes few minutes. So, no need to buy buttermilk even if it's available! 

You just need two ingredients for this:

1. Take one cup of milk.
2. Add 1 tbsp of white vinegar or lemon juice in it. Mix.
3. Let it rest for 5-10 minutes, then use as you please.

How to Make Curd Cheese at Home.

Curd cheese is very similar to cream cheese but with a lower fat content in it. This can be used in Cheesecakes recipe instead of cream cheese which is very expensive. It gives the same rich texture. The idea of using curd cheese in cheesecakes is very economical, now you can make them too while staying in your budget (P.S. I'll be posting a cheesecake recipe very soon, Insha'Allah! ;)). 


Anyway, let me begin with the instruction. 

1. Take ½ kg curd. Put it in a muslin bag, hang it above a bowl and leave it to drip for at least 3 hours.
2. Remove the dried curd from the bag after 3 hours and put it in the fridge. Use according to the recipe.
3. ½ kg curd gives you approx a cup full of curd cheese.

You can also use this as a spread. Add your favorite seasoning in curd cheese and spread it on toast and enjoy as breakfast or snack. My favorite is freshly chopped garlic and mint leaves. Please keep it in airtight container in the refrigerator if you're going to use it as spread. Use within a week.