Urdu Recipes Book [Cooking Book]

Urdu Recipes Book [Cooking Book]

Good Cooking is always necessary for healthy life.This Free Urdu Book "Urdu Recipes" is a nice collection of Pakistani recipes in urdu.Pakistani foods are very popular all over the world and Pakistani women love trying different things in cooking field.There are a lot of new recipes in this "Urdu Recipes Book"which you can try at home.Either you need chicken dishes or vegeterian dishes,this PDF book will provide you a nice set of recipes.Click here to download this gold edition "Urdu Recipes Book".

Click This Link To Download "Urdu Recipes Book" for Free here.

Lobster Curry

Lobster Curry

Ingredients

Olive oil 1tbsp, Lobster 1(Peeled & diced), Curry Powder 1 spinach, Turmeric 1 spinach, Coriander 1 spinach, Ginger paste 1 spinach chopped parsley 1 tbsp, Double cream 150 ml, Tomato puree 1 tsp, sliced lemon to garnish.

Method

Heat oil in a pan; Put the diced lobster in the heated oil. Fry for 1-2 minute & remove it from oil. Add all the ingredients (except for cream, parsley& tomato puree) into the oil, cook it for a while, Combine chopped pars-1ey into the oil & cook if for another 1-2 minutes.  Add cream & tomato puree, occasionally stir & simmer it for a few minutes. Garnish the lobster with sliced lemon & serve it hot.

Kerala Fish Fry

Ingredients

500 grams skinless firm white fish slices or pieces well washed, 1 tablespoon(s) finely sliced garlic, 1 tablespoon(s) ginger julienne, 4 green chillies slit, 1 medium onion(s) finely sliced ,1 teaspoon(s) red chilli powder, ½ teaspoon(s)turmeric powder, 1 small raw mango sliced or tomato chopped 2 cup(s) water 1 sprig(s) curry leaves 2 tablespoon(s) oil Salt to taste .

Method

Heat the oil in a heavy-bottomed pan till hot. Add the garlic, ginger, green chillies and onions. Saute for about 4 minutes. Add the turmeric powder, red chilli powder, curry leaves and salt, Saute briefly. Add the water and raw mango slices / chopped tomato. Allow it to boil. Drop in the fish and mix gently. Cover and cook on low for about 10 minutes or till the fish is cooked and the gravy is semi-dry.

Hot Prawns Pickly-Style

Ingredients

500 gram(s) headless fresh prawns shelled, divined and cleaned 4 onions finely chopped,4 tomatoes finely chopped , 2 green chillies deseeded and chopped , 1 sprig curry leaves. Ingredients for making a paste to marinate the prawns;4 tablespoon(s) oil Salt, sugar and vinegar to taste Grind to a fine past, 2 dry red chillies preferably Kashmir, 1 teaspoon(s) black peppercorns, 1 tablespoon(s) mustard seeds 2 teaspoon(s) cumin seeds O teaspoon(s) turmeric powder 1 table spoon(s) ginger-garlic paste 1 tablespoon(s) vinegar or as per taste.

Method

Rub the prawns with some saltand a pinch of the turmeric powder. Keep it for 5 minutesthen wash well and drain,Rub theground paste into the prawns andmarinate the mixture for fewminutes. Heat the oil in a heavy-bottomed pan and drop in thecurry leaves. Add the chopped onions and saute on mediumheat for about 3 minutes or till the onions are light brown. Addthe tomato pieces and fry till the oil leaves the sides. Add the prawns along with the marinade and stir-fry briefly. Add thechopped green chillies salt. sugar and vinegar to taste, Mix well. Cover and cook on low heat for about 10 minutes or till the prawns are cooked and the oil starts floating on top.

Cocktail Shrimps

Ingredients 

1 lb Shrimps pealed and clean, 2 tsp Garlic Paste, 1 tsp tandoori powder. 1 tsp Lemon juice, 1 tsp ginger paste,1 tsp Corn starch powder, ½ tsp red challis powder oil for fry and salt to taste.

 

Method

Take the cleaned shrimp and mix all the above ingredients.Take a deep frying pan with oil and afterthe oil is heated deep fry theshrimps and strain the oil andserve with Green chutney or ketchup.

Stuffed Pomfret

Stuffed Pomfret

Ingredients

 

2 pc Pomfret Fish, 2 tbsp Vinegar, 2 medium onions,  8 Green Chillis, 6 tbsp (grated) Coconut, 8 flakes Garlic, 1 inch piece ginger, 1 tsp turmeric powder, 2 tbsp (Chopped finely) Cilantro, 2 tsp Coriander Powder,  2 tsp Cumin Seed Powder 1 lb tomato, 8 whole Red Chillis to taste salt.

Method

Wash and clean the whole pomfret. Make a slit on the right of each pomfret cut two slits on each side of the pomfret. Strain the tomatoes through a coarse trainer to make puree. Rub pomfret with turmeric powder and salt, Grind together all the ingredients except tomato puree. Shallow fry the pomfret to golden brown. Stuff into the fish the graham masala paste, Tie with thread. Place the fish in ovenware dish. Cover it with tomato puree. Dot with butter. Bake at 180 degree Celsius for 30 minutes. Serve hot with mashed potatoes or French fries.

  

Marinated Grilled Shrimp

Ingredients

3 cloves  garlic,  minced,  1/3 cup  olive  oil ¼ cup tomato sauce  2 tablespoons  red wine  vinegar 2 tablespoons  chopped  fresh basil  ½ teaspoon  salt ¼ teaspoon cayenne  pepper  2 pounds  fresh  shrimp, peeled  and  divined  Skewers.

 Method

In a large bowl, stir together the garlic, olive oil, tomato sauce. And red wine vinegar. Season with basil, salt, and cayenne pepper. Combine shrimp to the bowl and stir until evenly coated.  Cover, and refrigerate for 30 minutes to 1 hour, stirring once or twice. Preheat grill for medium heat. Thread shrimp onto skewers, piercing once near the tail and near the head.  Discard marinade,  Lightly , oi1 grill grate. Cook shrimp on preheated grill for 2 to 3 minutes per side or until opaque.

Macchi Fry

Ingredients

1 lb white fish fillets, 2 tbsp lime juice, 3 tbsp plain flour, 3 tbsp chick Pea flour, 1 tsp garam masala, 1 tsp ground turmeric, 1 tsp chilli powder, 1 egg beaten, and groundnut oil for frying.

  

Method 

Put the fish fillets in a dish and squeeze over the lime juice. Season the flours with the garam masala, turmeric and chilli. Put the beaten egg in a bowl. Dip the fish first into the egg, then into the spiced flour. Fry in deep hot oil until golden about 3-4 minutes and Serve with lime.

Maachher Jhol

Ingredients

1 lb fish (preferably fresh water like carp or catfish with skin and bones cut into steaks ¾ ” thick), 1 cup mustard oil, 1-1 5 tbsp mustard paste,  2 tbsp turmeric, 5-6 hot peppers,Juice of 1 lemon Salt to taste.

Method

Smear fish pieces with 1 tbsp turmeric and salt and set aside for a few minutes. Heat mustard oil in a deep pan and fry fish lightly until golden yellow, Dissolve mustard paste, remaining turmeric and salt in 1 5 cups hot water. Slice hot peppers lengthwise and add to the mustard sauce, Add a few drops of mustard oil to the sauce. Bring sauce to boil in a saucepan and add fish to it. Simmer until fish is tender and sauce has thickened slightly. Remove from heat, allow to cool, sprinkle lemon juice and serve with white rice.