Daal Mash

Daal Mash

Daal Mash (Black lentil) is so full of  B vitamins thiamine and folic acid, as well as several minerals, notably iron and zinc and it is one of the oldest cultivated lentil in the world. As history suggests The earliest development was around 11,500 years ago separately in both the Fertile crescent and at Chogha Golan in modern-day Iran, where wild barley, wheat and lentils were cultivated and where domesticated forms of wheat appeared about 9800 BC. In present day India and Pakistan the black lentil has been in cultivation from ancient times and is one of the most highly prized pulses of India and Pakistan. Daal Mash plays an important role in the diets of the people of Indian sub-continent.

It is most consumed lentil in Indian / Pakistani cuisines around the world, if it is cooked proper believe me you would not want to share it with anyone. Today i am going to share recipe which is yummy, juicy and simple. If you like it please do use comment box below and do not forget to subscribe our site to get new recipes everyday, we don't just share the recipes from around the world, we dig the history for you to bring some of the best recipes for you and we bring the memories of ancient life into your kitchen.

Ingredients:

1: Daal Mash 250 gram (soaked in water for 6 hours)

2: Butter 100g

3: Cooking oil half cup

4: Garlic 4 cloves (finely chopped)

5: Onion 1 (finely chopped)

6: Tomatoes 2 (chopped)

7: Salt as per taste

8: Red chili powder 1tbsp

9: Green chilies 3 (finely chopped)

10: Turmeric powder 1/2 tsp

11: All spices 1tsp

12 Lemon juice 1tcp

13: Water as required

14: Coriander half cup (finely chopped)

Method:

Heat oil in a pan, add onions and cook till transparent, add garlic cook for 1 minute, add lentil and 2 cups water, cook till starts boiling on medium flame, add salt, red chili powder, turmeric powder and lemon juice, cook till lentil is cooked and tender and oil starts to come on surface.

Add green chilies, tomatoes, all spices and butter, cook on low flame for another 6 to 8 minutes.

Serve with Naans or Chapatis.

Roghni Naan

Roghni Naan

Naan is an chapati like pita bread of Asia and probably the most loved bread for all occasions throughout Asia. It has been one of most important bread in Asian restaurants throughout Europe and America for few decades, also plays big role in fast food chains in Europe. Naans play important part in all types of ceremonies and occasions in Asian societies throughout the world. But one would be surprised to see history books are almost blank about this most important food, there is not much i could find about when it was introduced and who had the brain to come up with such an delicious recipe, The first recorded history of Naan can be found in the notes of the Indo-Persian poet Amir Kusro in 1300 AD.

Naan was originally cooked at the Imperial Court in Delhi as naan-e-tunuk (light bread) and naan-e-tanuri (cooked in a tandoor oven). During the Mughal era in India. Today in India and Pakistan naan is cooked in lots of different verities like Plain Naan, Garlic Naan, Kulcha Naan, Keema Naan list caries on. Today i am going to share one of most famous naan called Roghani Naan, very simple and Delicious. If you like it please do use comment box below and do not forget to subscribe our site to get new recipes everyday, we don't just share the recipes from around the world, we dig the history for you to bring some of the best recipes for you and we bring the memories of ancient life into your kitchen.

Ingredients:

1: Plain flour 4 cups

2: Instant yeast 1 tbsp

3: Oil 2tbsp

4: Sesame seeds as required

5: Salt 1tsp

5: Sugar 1 tsp

6: Yogurt half cup

7: Butter as required (melted)

8: Milk 1cup (warm)

Method:

In a large bowl add plain flour, oil, salt, sugar, yogurt and yeast, mix well, ad milk slowly and kneed till smooth and elastic, 

Form the dough into a ball, grease a clean bowl, place the dough in it, cover with a dry cloth.

Keep it overnight or for minimum 6 hours so that it can rise.

Punch down the dough and knead again, divide the dough into 8 parts, shape into round balls, keep for 15 minutes.

Pre-heat the oven to 450 degrees Fahrenheit.

Take 1 ball of dough at a time, roll out the dough into a round circle, keep them thin in the center and thicker around the edges, then, pull one end outward making a tear-drop shape, 

Brush with melted butter, sprinkle the sesame seeds on it.

Brush the baking trays with water, place 2-3 naans on each baking tray, bake for 4-5 minutes until they puff up and brown specs appear on top

Izzy Fried Chicken

Izzy Fried Chicken

I have searched through lots of history books and searched online for ancient food and have come across one food in common with all the cultures and societies and that is chicken. Chicken is the most famous meat in the world, not only because it is the healthiest meat but also because there are so many dishes you can do with chicken and when it comes to taste it has no rival. Chicken meat contains about two to three times as much polyunsaturated fat than most types of red meat. Chicken includes low fat in the meat itself excluded the skin because skin does contains high level fat.

I have seen 100s of dishes cooked with chicken meat just in Indian Sub-continent and if you look around the world the count goes into thousands. Just in food chain outlets chicken earns them billions of dollars every year. Every food chain or food store will have different types if chicken but for me i think KFC beats them all, with all the respect due to KFC i am going to share my own recipe and believe me i have worked hard for this recipe and the end result is simply yummy and better then most, this recipe is for people who love their chicken spicy and juicy. If you like it please do use comment box below and do not forget to subscribe our site to get new recipes everyday, we don't just share the recipes from around the world, we dig the history for you to bring some of the best recipes for you and we bring the memories of ancient life into your kitchen.

Ingredients:

1: Chicken boneless 1kg (cut in pieces)

2: Plain flour 2 cups

3: Bread crumbs 1 cup

4: Italian seasoning 1tbsp

5: Salt as per taste

6: black pepper powder as per taste

7: Tandoori masala 1tbsp

8: Red chili powder 1tsp

9: Ginger powder 1ts

10: Garlic powder 1tsp

11: Chili flakes 1tbsp

12: Milk 1 cup

13: Eggs 3

14: Oil to fry

Method:

In a large bowl add 1tbsp salt and soak the chicken for 1 hour.

In a bowl add the plain flour, bread crumbs, salt, Italian seasoning, black pepper, tandoori masala, red chili powder, chili flakes, garlic powder, ginger powder and mix well set aside.

In a bowl whisk eggs and milk, soak the chicken pieces for half an hour.

After half an hour remove the chicken from the egg and milk mix.

Take one piece at a time dip it in the same egg and milk mix, then in the dry mixture.

 In a pan heat oil, and add the chicken pieces but do not over lap, and cook for 10 to 12 minutes on low to medium flame till golden.(it depends on the size of the chicken pieces large pieces can take 15 to 20 minutes).

Place the fried chicken on tissue to drain extra oil.

Enjoy...

Fish Kabsa

Fish Kabsa

Al-Kabsa is a traditional Saudi dish made of meat and rice with spices and nuts adding extra taste and flavor to it. Al-Kabsa is a dish you can say between Biryani and Palao as the similarity is quite close. It is served on all special occasions like Eid, Weddings, Ramdhan or parties, it is believed to be indigenous to Yemen but is being enjoyed as a Saudi National dish. Al-Kabsa is a very flavorful and tasty dish with less spices where the Biryani and Pulao are more spicier then Al-Kabsa. People use different techniques for cooking the meat for this dish but the traditional way is rice are cooked in chicken stock and believe me it make lots of difference and the rice be very flavorful, simply take the chicken out of stock once its cooked and cook the rice in left over stock.

Al-Kabsa has variety of dishes and the one i chose to share today is called Fish Kabsa, it is one of the most popular dishes near the sea border areas of middle east and is does have similarity to Indian sub-continent fish pulao. It is not only tasty dish but an healthy one as well. If you like it please do use comment box below and do not forget to subscribe our site to get new recipes everyday, we don't just share the recipes from around the world, we dig the history for you to bring some of the best recipes for you and we bring the memories of ancient life into your kitchen.

Ingredients:

1: Basmatti rice 1 cup

2: Water 3 cups

3: Fish 1 kg (boneless cut in pieces)

4: Tomato paste 1tbsp

5: Garlic cloves 2 (diced)

6: Onion 1 small (diced)

7: Arabic spice mix 1tbsp

8: Salt as per taste

9: Black pepper as per taste

10: Butter 2tbsp

11: Pine nuts 1/4 cup (roasted)

12: Coriander 1/4 cup (finely chopped)

13: Green chilies 3 (finely chopped)

14: Lemon juice 1tbsp

Method:

In a large pan heat the butter on medium flame, add onions and cook till transparent, add garlic, green chilies and lemon, mix well and cook for 1 minute, add Arabic spice, salt and black pepper and mix well, carefully add fish and allow to cook until white, Set fish aside.

Add water, rice and tomato paste mix well and raise the flame and bring to a full boil, cover and reduce the flame to low. Cook for 20 minutes.

Place the fish back into the pan on top of the rice, cover and allow to sit on low for 5 minutes to warm fish. Sprinkle coriander and pine nuts on top then serve.

Enjoy

Tiramisu Cake

Tiramisu Cake

Italian food is as famous as Italian fashion and some of the dishes Rome has given to the world are not only delicious but rule the food chains around the Globe. Romans introduced some of the best food recipes and it was the Romans who introduced flour mills to the world. But still i think there is lot more then we find in history books, Roman culture was more then just the wine, fruit and sex what we see in the movies and books. Before Muslims Rome was the only power which ruled Euro Asia and Africa, but for some reason we don't find as much written about their food as it should or we don't we intend to forget and this important issue. One thing i don't understand is why do we ignore the important issue which an civilization thrive upon and as history suggests civilizations have been destroyed because of it as well.

Tiramisu cake is an Italian dessert meaning "cheer me up" and believe me it does cheer you up. This delicious dessert was introduced in 1960s in the region of Veneto Italy. If you like it please do use comment box below and do not forget to subscribe our site to get new recipes everyday, we don't just share the recipes from around the world, we dig the history for you to bring some of the best recipes for you and we bring the memories of ancient life into your kitchen.

Ingredients:

1: Mascarpone 250g

2: Cold coffee 2 cups (strong, espresso or bold roast)

3: Vanilla essence 3tsp

4: Whole milk 1/3 cup

5: Double cream 568ml

6: Caster sugar 4tbsp

7: Lady finger cookies / Sponge finger 16

8: Dark chocolate shavings 1tbsp

9: Cocoa powder 2tsp

Method:

Make coffee and set it aside in a large bowl to cool.

In a deep bowl add mascarpone, milk, cream, vanilla essence, whisk until everything completely combined and have the consistency of thickly whipped cream.

Add sugar and mix well. 

Get your serving dish ready. Put the coffee into a shallow dish and dip in a few sponge fingers at a time, turning for a few seconds until they are nicely soaked, but not soggy. Layer these into your dish until you have used half the biscuits, then spread over half of the creamy mixture. Using the coarse side of the grater, grate over most of the chocolate. Then repeat the layers (you should use up all the coffee), finishing with the creamy layer.

Cover and chill for a few hrs or overnight. This can now be kept in the fridge for up to 2 days. To serve, dust with cocoa powder and grate over the remainder of the chocolate.

Enjoy...

Shahi chaney

Shahi chaney

Shahi chaney is another recipe from Mughal era dishes. Shahi means Royal and the royal families of mughal era did enjoy their food very well. Their cooks also competed with each other to come up with best recipes for their kings and the royal families. Who ever came up with shahi chaney did please the masters well. This dish is still ruling the cuisines in India and Pakistan. It is so famous that some restaurants i have seen are serving just shahi chaney. Every time i cook this at home kids put some away for later and they keep asking when are we having shahi chaney again.

This delicious dish is one of the simplest of all the shahi dishes. Try this dish and you will make your loved ones more then happy. If you like it please do use comment box below and do not forget to subscribe our site to get new recipes everyday, we don't just share the recipes from around the world, we dig the history for you to bring some of the best recipes for you and we bring the memories of ancient life into your kitchen.

Ingredients:

1: Boneless Chicken 1kg 

2: Oil 2tbsp

3: Salt as per taste

4: Black pepper powder as per taste

5: Green chilies 2 (finely chopped)

6: Ginger & Garlic paste 1tsp

7: Onions 2 medium (finely chopped)

8: Almond paste 1tsp

9: Yogurt 1tsp

10: All spices 1tsp

12: Lemon juice 1tsp

13: Coriander leaves half cup (finely chopped)

14: Water to boil the chicken

15: Chickpeas 1 can

16: Italian seasoning 1tsp

Method:

In a pan boil the chicken on medium flame, rinse the water once chicken is boiled, shred the chicken ans set aside (save the stock in a glass)

Heat the oil in a pan on low flame, add onions and cook till brown, add green chilies and cook for 1 minute, add almond paste, salt, black pepper, ginger & garlic paste, all spices and lemon jiuce, cook for 1 minute, add shredded chicken and chickpeas, chicken stock and Italian seasoning, mix well and cover with a lid, cook till water evaporates and oil comes on surface.

Garnish with coriander leaves.

Enjoy...

Tandoori Masala wings

Tandoori Masala wings

Chicken wings is probably one of the most favored meat around the world. Americans eat more then 1 billion chicken wings portions in just one super bowl weekend so you can imagine how much chicken wings are consumed in a year around the world. Wings are cooked in many different varieties like India / Pakistan chicken wings curry is well famous, Tandoori wings are also one of the best side dishes, Chinese favorite is honey wings or coca cola wings. People in United Kingdom love their barbecue wings where as Americans have their own Hot buffalo wings.

Hot buffalo wings were introduced by an restaurant in buffalo in 1964 and have been hottest selling wings around the world since. Chinese Swiss wings have history of their own, story goes like this a foreigner asked the waiter what are they called and waiter couldn't speak English so he said sweet wings and customer misunderstood Swiss wings. Tandoori masala wings are as spicy as buffalo wings but with Indian spices it does taste more yummy then buffalo wings. If you like it please do use comment box below and do not forget to subscribe our site to get new recipes everyday, we don't just share the recipes from around the world, we dig the history for you to bring some of the best recipes for you and we bring the memories of ancient life into your kitchen.

Ingredients:

1: Chicken Wings 1kg

2: Chilli flakes 1 tbsp

3: Tandoori masala 2 tbsp

4: Garlic paste 1 tsp

5: Turmeric powder 1/2 tsp

6: Salt as per taste

7: Thick Greek yogurt 2 tbs

8: Lemon juice 1 tsp

9: All spices 1/2 tsp

10: Oil to fry the chicken

Method:

In a large bowl add Chicken wings and chili flakes, tandoori masala, garlic paste, turmeric powder, salt, thick Greek yogurt, lemon juice and all spices.

Mix everything by using your hands (washed) and marinate the wings well.

Once all done cover the wings and put it in the fridge for 2 hours for best taste

Heat the oil in a pan on medium flame, once oil is hot put the wings in the oil and roast till brown and crispy.

Enjoy...

Chicken Begendi

Chicken Begendi

I shared a recipe called Hunkar Begendi few days ago and the dish was so good that kids wanted me to make it again on Saturday, we made it again today but instead of hunkar begendi we tried chicken begendi and believe me it was extra delicious. The history of Hunkar Begendi is as beautiful as it's taste and you never know if this recipe of pasta chicken begendi becomes next craze because the taste is so much better then the Hunkar Begendi that if i was the cook in British Raj times i would have had snatched the best award for this, just kidding... I love it when i say i am the best cook because no one else says it, but then again people love my food. This simple recipe will give you taste of Euro Asia. Hunkar Begendi means Sultan (King) enjoyed it, there is no doubt this is one of the most delicious dish introduced by the cooks of Ottoman Royal kitchens.

This simple and delicious dish is second to none in taste and simple to make, its basically a Chicken stew served on a bed of aubergine. The first stage is to make a tomato based lamb stew and you can do this either the day before you want to make Hünkar Beğendi. If you like it please do use comment box below and do not forget to subscribe our site to get new recipes everyday, we don't just share the recipes from around the world, we dig the history for you to bring some of the best recipes for you and we bring the memories of ancient life into your kitchen.

Ingredients:

For Chicken Stew:

1: Chicken meat boneless 1kg (cut in cubes)

2: Tomatoes 3 large (chopped)

3: Onion 2 medium (finely chopped)

4: Ginger & Garlic paste 1tbsp

5: Tomato puree 1tbsp

6: Lemon juice 1tsp

7: Butter 20g

8: Salt as per taste

9: Pepper as per taste

10: Tandoori masala 2tbsp

11: Green chilies 2 (finely chopped)

12: Italian seasoning 1tsp 

For Beğendi

1: Eggplants 3 medium 

2: Cheese handful (grated)

3: Butter 50g

4: Plain flour 50g

5: Milk ½ litre

6: Onions 1 (chopped)

7: Sweetcorn handful (boiled)

Method:

In a bowl marinate the chicken well with tandoori masala, Italian seasoning and set aside for 1 hour.

Heat 20g butter in a nonstick pan on medium flame, add onions and cook for 3 minutes, add salt, ginger & garlic paste, lemon juice, pepper and cook for 2 minutes, add tomatoes, tomato puree, green chilies and cook for 2 minutes, add marinated chicken and mix well, lower the flame and cover the pan with a lid and cook till it has gravy thicken and chicken is cooked.

Preheat your oven to 240 degrees, Prick your eggplant with a sharp knife and place on a baking tray in the center of the oven, bake for 15 - 20 minutes, remove from the oven and set aside to cool down.

Once cooled, make a slit along the length of each eggplant, scrape out the pulp with a spoon, discard the skins and as many of the seeds as possible, chop up the pulp.

In a pan melt the butter on medium flame, add onions and cook till transparent, add plain flour (stir it continuously), once it becomes thick, add milk slowly (stir it continuously), add sweetcorn keep stirring continuously.

Keep stirring and after a couple of minutes, you will notice the sauce starts to thicken, add eggplant, Keep stirring, gently.

Now add your grated cheese and keep stirring until your 'begendi' sauce has thickened enough to make a suitable nest for your Chicken

To serve, share the begendi sauce between your plates, making a little nest in the center of each.

Now spoon the chicken into the nest and allow the sauces to run over the eggplant puree.

Enjoy...

Pasta Chicken Begendi

Pasta Chicken Begendi

I shared a recipe called Hunkar Begendi few days ago and the dish was so good that kids wanted me to make it again on Saturday, we made it again today but instead of hunkar begendi we tried pasta chicken begendi and Roasted chicken begendi and believe me both were extra delicious.

History of Hunkar Begendi is as beautiful as it's taste and you never know if this recipe of pasta chicken begendi becomes next craze because the taste is so much better then the Hunkar Begendi that if i was the cook in British Raj times i would have had snatched the best award for this, just kidding... I love it when i say i am the best cook because no one else says it, but then again people love my food. This simple recipe will give you taste of Euro Asia.

I have combined Turkish influence with Italian look and gave Indian / Pakistani touch with American flavor. I have made this with steam roasted chicken with tandoori masala. If you like it please do use comment box below and do not forget to subscribe our site to get new recipes everyday, we don't just share the recipes from around the world, we dig the history for you to bring some of the best recipes for you and we bring the memories of ancient life into your kitchen.

Ingredients:

1: Pasta 2 cups

2: Salt as per taste

3: Black pepper as per taste

4: Water as needed

For Chicken Stew:

1: Chicken meat boneless 1kg (cut in cubes)

2: Tomatoes 3 large (chopped)

3: Onion 2 medium (finely chopped)

4: Ginger & Garlic paste 1tbsp

5: Tomato puree 1tbsp

6: Lemon juice 1tsp

7: Butter 20g

8: Salt as per taste

9: Pepper as per taste

10: Tandoori masala 2tbsp

11: Green chilies 2 (finely chopped)

12: Italian seasoning 1tsp 

For Beğendi

1: Eggplants 3 medium 

2: Cheese handful (grated)

3: Butter 50g

4: Plain flour 50g

5: Milk ½ litre

6: Onions 1 (chopped)

7: Sweetcorn handful (boiled)

Method:

In a bowl marinate the chicken well with tandoori masala, Italian seasoning and set aside for 1 hour.

Heat 20g butter in a nonstick pan on medium flame, add onions and cook for 3 minutes, add salt, ginger & garlic paste, lemon juice, pepper and cook for 2 minutes, add tomatoes, tomato puree, green chilies and cook for 2 minutes, add marinated chicken and mix well, lower the flame and cover the pan with a lid and cook till it has gravy thicken and chicken is cooked.

In a separate pan add water, pasta, salt, black pepper and boil till pasta is soft and ready to eat.

Preheat your oven to 240 degrees, Prick your eggplant with a sharp knife and place on a baking tray in the center of the oven, bake for 15 - 20 minutes, remove from the oven and set aside to cool down.

Once cooled, make a slit along the length of each eggplant, scrape out the pulp with a spoon, discard the skins and as many of the seeds as possible, chop up the pulp.

In a pan melt the butter on medium flame, add onions and cook till transparent, add plain flour (stir it continuously), once it becomes thick, add milk slowly (stir it continuously), add sweetcorn keep stirring continuously.

Keep stirring and after a couple of minutes, you will notice the sauce starts to thicken, add eggplant, Keep stirring, gently.

Now add your grated cheese and keep stirring until your 'begendi' sauce has thickened enough to make a suitable nest for your Chicken and pasta.

To serve, share the begendi sauce between your plates, add pasta around begendi, making a little nest in the center of each.

Now spoon the chicken into the nest and allow the sauces to run over the eggplant puree.

Enjoy...

Beef La Mein

Beef La Mein

La mein means pulled noodle and these are the oldest noodles discovered in China. Hand made noodles with twisted dough pulled and stretched until long thin piece is produced. Noodles in China date back ancient history and one of the written proof is from a book dated to the Han dynasty (206 BC – 220 AD) Noodles often made from wheat dough, became a prominent staple of food during the Han dynasty. In 2002 archaeologists found an earthenware bowl containing world's oldest known noodles, about 4000 years old.

Lo mein is a Chinese dish with wheat flour noodles. It often contains vegetables and some type of meat or seafood, usually beef, chicken, pork, shrimp or wontons. It can also be eaten with just vegetables. In America this dish is well known and mostly eaten because of it's taste and price which is quite affordable. If you like it please do use comment box below and do not forget to subscribe our site to get new recipes everyday, we don't just share the recipes from around the world, we dig the history for you to bring some of the best recipes for you and we bring the memories of ancient life into your kitchen

Ingredients:

1: Beef steak 1/2 kg (cut into thin strips)

2: Noodles 1 pack (boiled)

3: Sesame oil 1tsp

4: Carrot 1/2 cup (chopped)

5: Cabbage 1/2 cup (chopped)

6: Green peas handful

7: Garlic paste 1/2tsp

8: Oil as required

Marination 1:

1: Salt as per taste

2: Cornstarch 1 1/2 tsp

3: Soy sauce 1tbsp

Marination 2:

1: Wooster sauce 2tbsp

2: Beef broth 4tbsp

3: Soy sauce 2tsp

4: Sugar powder 1tsp

Method:

In a bowl add meat strips, salt, soy sauce and cornstarch and marinate the meat well, set aside.

Heat some oil and cook marinated meat till brown.

To make sauce add Wooster sauce, beef broth, soy sauce and sugar in a bowl and mix well.

Heat oil in another pan and add cabbage, carrots, green peas and garlic paste and cook well, add noodles and cook for 3-4 minutes, add cooked meat and mix.

Serve hot...

Halal Hot Dog

Halal Hot Dog

Today i am going to share America's top dog food and its called hot dog. It is one of the most loved food in America and has spread all over the world like a virus. My special thanks to Arabs who introduced halal hot dogs and now we can buy from our local grocery shop. As they say the world is Americanized and there is no doubt about it, most of the leading brands are American and the food world has American control over it and there is nothing wrong with it. I think America needs more respect then we actually give, it is Americans who have given some of the best food and styles to the world, why do we only look at America's negative aspect's, why don't we look at what America has done for the world. I am not an politician, i am a cook and i love good food from any culture or nation. I love digging the history for the best recipes and i can feel how people used to live and how they used to enjoy through their food.

The history of hot dog sausage is beautiful and very long, as it is world's oldest processed meat. The history book written by Greek historian in Homer's Odyssey "As when a man besides a great fire has filled a sausage with fat and blood and turns it this way and that and is very eager to get it quickly roasted. . ." 9th century BC. So you can imagine how old this meat is.

When you have such an famous food there are bound to be differences about who owns the original recipe. The Romans claim this as their own as it says in Emperor Nero Claudius Caesar's (54-68) cook, Gaius, is often credited with discovering the first sausage.

In 1987, the city of Frankfurt celebrated the 500th birthday of the hot dog in that city. It's said that the frankfurter was developed there in 1487. 1852 - The butcher's guild in Frankfurt, Germany introduced a spiced and smoked sausage which was packed in a thin casing and they called it a "frankfurter" after their hometown. If you like it please do use comment box below and do not forget to subscribe our site to get new recipes everyday, we don't just share the recipes from around the world, we dig the history for you to bring some of the best recipes for you and we bring the memories of ancient life into your kitchen.

Ingredients:

1: Sausages 4

2: Hot dog buns 4

3: Onion 1 medium (sliced)

4: Turkey rashers 4 slices

5: Mustard paste as required

6: Cooking oil as required

Method:

Heat 2tsp oil in a nonstick pan, add onions and cook till transparent.

Heat 1tsp oil in nonstick skillet, add sausages and cook for 5 minutes each side or till brown from all sides, add turkey rashers in the skillet and cook till rashers are nice and crispy.

Slice the buns from the middle going long way, add onions in the bun, place turkey rasher on top of onions, place cooked sausage on top and add mustard paste.

Enjoy...

Lyulya Kebab Recipe

Lyulya Kebab

Lyulya Kebab is an Azerbaijan dish with reputation of second to none and the taste is just incredible. Some people say Azerbaijan's food is influenced by different culture, especially Persians, but i would like to correct one thing here, the food of Azerbaijan is far more flavorful and healthy then most of other nations and cultures and the history of some of its foods go far back, lyulya kebab history goes back 2nd century. If you check Roman historian Pliny the Elder as he describes lyulya kebab as the best he had ever tasted. But when people say Azerbaijan food is influenced from other cultures, I would like to inform them food of every nation is influenced by some other culture just for one reason, the world has seen the raiders, when they attacked other land they left their mark. 

Lyulya kebab is such an yummy dish that when Turks invaded Azerbaijan, their soldiers would cook this dish on their swords on open fire, and they took this recipe with them. It is well famous in Turkey and has influenced some other dishes as well. If you like it please do use comment box below and do not forget to subscribe our site to get new recipes everyday, we don't just share the recipes from around the world, we dig the history for you to bring some of the best recipes for you and we bring the memories of ancient life into your kitchen.

Ingredients:

1: Lamb meat 1kg (ground)

2: Onions 2 medium (ground)

3: Garlic clover 4 (crushed)

4: Cumin powder 1tsp

5: Fresh coriander 1/4 cup (finely chopped)

6: Red chili powder 1tsp

7: Salt as per taste

8: pepper 1tsp

9: paprika powder 1tsp

10 Green chilies 4 (crushed)

11: Lemon juice

Method:

In a bowl add onions, garlic, cumin powder, coriander, red chili powder, salt, pepper, paprika, green chilies and lemon juice, mix well, add ground lamb meat into the mixture and kneed well, make sure everything is evenly dispersed and the spices and ingredients are mixed well with meat, cover it and refrigerate overnight for best taste.

Shape lamb onto skewers like sausage shape.

Preheat the grill over medium. Place skewers and grill until browned. Flip and repeat. Ground lamb can be lean, so do not cook too long or they can get dry.

Enjoy...

Hunkar Begendi

Hunkar Begendi

Hunkar Begendi means Sultan (King) enjoyed it, there is no doubt this is one of the most delicious dish introduced by the cooks of Ottoman Royal kitchens. The history of Ottomans needs no introduction as they were the super power of their time and after Alexander the great ottomans were the only people to rule over Euro Asia till the British. They were the people who enjoyed two things more then anything else conquering and eating, they loved both and their cooks competed amongst each other to cook the best food just like their soldiers did in battlefield to conquer.

This simple and delicious dish is second to none in taste and simple to make, its basically a lamb stew served on a bed of aubergine. The first stage is to make a tomato based lamb stew and you can do this either the day before you want to make Hünkar Beğendi. If you like it please do use comment box below and do not forget to subscribe our site to get new recipes everyday, we don't just share the recipes from around the world, we dig the history for you to bring some of the best recipes for you and we bring the memories of ancient life into your kitchen.

Ingredients:

For Lamb Stew:

1: Lamb meat boneless (cut in cubes)

2: Tomatoes 3 large (chopped)

3: Onion 2 medium (finely chopped)

4: Ginger & Garlic paste 1tbsp

5: Tomato puree 1tbsp

6: Lemon juice 1tsp

7: Butter 20g

8: Salt as per taste

9: Pepper as per taste

10: Water as needed

For Beğendi

1: Eggplants 3 medium 

2: Cheese handful (grated)

3: Butter 50g

4: Plain flour 50g

5: Milk ½ litre

6: Coriander leaves 1 cup (finely chopped

Method:

In a pan add butter and melt it on medium flame, add meat and cook til the meat is brown, add onion, ginger & garlic paste and cook for 6 minutes, add lemon juice and mix well, add tomato puree and chopped tomatoes, add 1 cup water and mix well, add salt and pepper, stir well.

Once your stew is simmering, put a lid on the pan and turn the heat to low, cook til meat is softened and gravy is thickened, remove from the stove and set aside.

 Preheat your oven to 240 degrees, Prick your eggplant with a sharp knife and place on a baking tray in the center of the oven, bake for 15 - 20 minutes, remove from the oven and set aside to cool down.

Once cooled, make a slit along the length of each eggplant, scrape out the pulp with a spoon, discard the skins and as many of the seeds as possible, chop up the pulp.

In a pan melt the butter on medium flame, add plain flour (stir it continuously), once it becomes thick, add milk slowly (stir it continuously).

Keep stirring and after a couple of minutes, you will notice the sauce starts to thicken, add eggplant, Keep stirring, gently.

Now add your grated cheese and keep stirring until your 'beğendi' sauce has thickened enough to make a suitable nest for your lamb.

To serve, share the beğendi sauce between your plates, making a little nest in the center of each.

Now spoon the lamb stew into the nest and allow the sauces to run over the eggplant puree.

Sprinkle the coriander over the lamb and serve up your Hunkar Begendi.

chapati

Chapati

Chapat is an hindi word meaning slap and traditional way of making chapati is forming the dough into thin rounded bread is by slapping the dough between your palms. Naans might have taken over the chapatis in festivals and parties but chapati is still everyday need and consumed by over 1.5 billion people at least twice a day. When you start learning about cooking in India, Pakistan, Nepal and Bangladesh, first thing they will teach you how to make chapatis.

Surprising part is that one of the most famous bread in the world and has the least written history, you will find some reference in Islamic history books mentioned two of the four caliphs eating chapati also there is some reference from mughal king Akbar in ain ul akbri and i would say thats about it. but i do believe there has to be some history in the Sanskrit to be discovered. Chapati is very simple to make and the skill you need how to make perfect rounded chapati and that just comes within two three times of makig them. If you like it please do use comment box below and do not forget to subscribe our site to get new recipes everyday, we don't just share the recipes from around the world, we dig the history for you to bring some of the best recipes for you and we bring the memories of ancient life into your kitchen.

Ingredients:

1: Wheat flour 450g 

2: Water 230ml

3: Vegetable oil 1tbsp

Method:

In a large bowl add flour, Slowly pour water into the flour, moving your other hand through the flour in circular motions, until it starts to come together, knead the dough for about 10 minutes or til its soft and smooth.

 Rub the surface of the dough with a little oil to keep it from drying out. Cover with clingfilm or a damp cloth and allow to rest about 30 minutes.

Make equal balls, flatten one lightly and drench it in flour on both sides, start rolling them with a light hand from inside out, your hand should be light enough and surface floured well for the chapati to roll on its own into a circle without you having to twist or turn but for beginners it might be easier to just pick it up every now and then.

Heat flat skillet on medium flame and place chapati on it, after 15 seconds flip it to other side, let it cook for a minute rotating the chapati every few seconds to ensure all the sides get cooked evenly.

Once you see there are brown spots on the under side, flip it over. keep pressing with a dry towel the sides and you should notice the chapati filling with air, lightly press down with a dry towel on the areas filling up so as to encourage the air to pass through the entire chapati.

Once the whole chapati puffs up take it off stove (you could also place the Chapati directly over the gas flame for quicker puffing).

Serve hot with curries, pickles or use as a wrap.

Chapati Choori

Chapati Choori

Today i wanted to share how to make chapatis but 14th of February celebrated as lover's day so i decided to share a recipe which has been the center piece of the biggest Punjabi Love story for centuries. Choori! very quick to make and yummy as anything. The story behind it has been well publicized by the Indian / Pakistani cinema and poets of both nations. Even in this modern age this story has not gone out of date and people still love it to bits.

This picture was taken from google just for reference and have no intention of harming any rights.

Legend has it that a man called Dheedo from the Jatt sub clan Ranjha living in a village called Takht Hazara in Punjab Pakistan is the youngest brother of four, has a dispute with his sister in laws because they wanted him to help his brothers in the fields instead he plays flute with his friends all day, he asks in sister in law to make food for him but she refuses and tells him that he should have Heer cooking food for him, Heer was a daughter of very wealthy man from Jhang in Punjab Pakistan also a Jatt clan Sial and she was well known for her beauty. Ranjha leaves home and reaches the village of Heer, she is playing with her friends and sees her and falls in love with her beauty, eventually her father gives him job herding his cattle, He pays flute and Heer falls in love. 

She makes Choori for him everyday because she can hide it, for 12 years he works there till villagers find out and get Heer married. He looks for her all over Punjab for years till he finds her, They come back to Heer's Birth village and father of Heer decides to get them married but Heer's uncle feeds her the poisoned Ladoo (Sweets), Ranjha runs to save her but finds her dead and he eats same ladoo and dies next to her. If you like it please do use comment box below and do not forget to subscribe our site to get new recipes everyday, we don't just share the recipes from around the world, we dig the history for you to bring some of the best recipes for you and we bring the memories of ancient life into your kitchen.

Ingredients:

1: Chapatis 2 (hot)

2: Butter as required (melted)

3: Sugar as required (originally used jaggery)

Method:

Take the hot chapati and drizzle over the butter and sugar.

Working with fingers of both the hands, crush the chapatti to medium sized crumbs 

Adjust the texture to your liking by crushing it as desired.

Enjoy

Red Velvet Cake

Red Velvet Cake

You can treat your loved one any day with anything but the treat of a special day like Saint Valentines day is what brings your loved one the happiness what i call unforgettable. It is also called Red Rose day and there is no doubt that rose is the symbol of love, you spend day together, have dinner alone and spice it up with red velvet cake and present the rose.

Saint valentinus was a priest in Rome and was imprisoned for performing marriages of soldiers which was forbidden, all those soldiers were also punished, the legend has it that saint valentine wrote a letter to jailer's daughter whom he healed just before his execution with signatures "your valentine".

IN 14th century the day became associated with romantic love but it really evolved as an occasion for lovers in 18th century England when lovers started presenting flowers to each other. If you like it please do use comment box below and do not forget to subscribe our site to get new recipes everyday, we don't just share the recipes from around the world, we dig the history for you to bring some of the best recipes for you and we bring the memories of ancient life into your kitchen.

Ingredients:

1: Plain flour 2 1/2 cups

2: Cocoa powder 2tsp

3: Baking powder 1tsp

4: Baking soda 1tsp

5: Milk 1 cup

6: Salt as per taste

7: Vanilla essence 1tsp

8: Food colour 1tbsp (red)

9: White vinegar 1tbsp

10 Sugar 1 1/2 cup

11: Eggs 2

12: Butter 200g

For Frosting:

1: Cheese 1 tbsp

2: Cream 500 gm

3: Icing sugar 6 tbsp

Method:

In a bowl mix milk, food colour, vinegar and vanilla essence, set aside.

In a add butter and sugar, beat well with an electric beater on medium speed, add eggs one by one and carry on beating, add plain flour slowly while beating.

put in baking tray and bake it on 180 degree for 25 minutes.

Then mix cheese and icing sugar nicely, add cream, spread on cake and serve it.

Chicken Pakora Recipe

Chicken Pakora

The history of Pakoras is unknown but it is one of the most loved side dishes not only in Indian / Pakistan but all over the world. It is must have side dishes on all sorts of religious festivals or celebrations. In winter this dish becomes need of every household, also pakoras are like sweetcorn of Bollywood and played a great role in Indian / Pakistani cinema. People also love it for breakfast in Punjab. Very simple to make and one of the yummiest food in the world of fast food, as it is the best fast food of India and Pakistan. wouldn't be surprised if both counties make pakoras their national dish.

There are few recipes for Pakoras like Mix vegetable pakora, chicken pakora, and many many more. The best places for pakoras i would say are the small dhabas in India and Pakistan.If you like it please do use comment box below and do not forget to subscribe our site to get new recipes everyday, we don't just share the recipes from around the world, we dig the history for you to bring some of the best recipes for you and we bring the memories of ancient life into your kitchen.

Ingredients:

1: Chicken breast 1/2 kg (boneless cut in small bites)

2: Gram flour 2 cups

3: Mustard paste 1tsp

4: Chili flakes 2tbsp

5: Fresh coriander 1tbsp (finely chopped)

6: Pomegranate seeds 1tsp

7: Green chilies 3 (finely chopped)

8: Onions 2 (finely sliced)

9: Potatoes 4 medium (finely sliced)

10: Lemon juice 1tbsp

11: Salt as per taste

12: Italian seasoning 1tbsp

13: Oil to fry

14: Water as needed

Method:

In a large bowl add gram flour, mustard paste, chili flakes, fresh coriander, pomegranate seeds, green chilies, onions, potatoes, salt and Italian seasoning, mix well and add enough water to form a thick batter, add chicken pieces and lemon juice, mix well.

Heat the oil in a wok, best way is using your hands to make best pakoras when putting the batter in oil or you can use a spoon, 

fry till golden brown.

serve with any sauce or chutney.