Mini Egg Rolls recipe

Mini Egg Rolls

You probably heard about Easter egg roll but have you heard of mini egg rolls? well it's an side dish invented by the American-Chinese influenced Indian / Pakistani spring rolls which are very big side dish served in all sorts of ceremonies and events. Mini egg rolls are prepared exactly the same way as the spring rolls. There is not much history to it but that doesn't mean the taste is not there.

Since the American-Chinese cuisines started this side dish it has spread around the world like wind and they are available almost everywhere but the taste of home cooked food and market food differs a lot. 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 boneless ½ pound (boiled and shredded)

2: Soy sauce 1tbsp

3: Ginger & Garlic paste 1tbsp

4: Chili flakes 1tsp

5: green chilies 2 (minced)

6: Oil 1tsp

7: Cabbage 1 cup (shredded)

8: Cornstarch 2tsp

9: Vinegar 1tsp

10: Carrots ½ cup (shredded)

11: Egg 1 (lightly beaten)

12: Spring onions ½ cup (chopped)

13: Cooking spray

14: Wonton wrappers / spring roll wrappers

15: Cooking oil to fry

Method:

Whisk soy sauce, vinegar, and 1 tsp cornstarch in bowl, blend and set aside.

Spray stick skillet with cooking spray and add cabbage and carrots, cook on medium flame and keep stirring till cabbage is soft, add ginger & garlic paste, green chilies, spring onions and oil, cook for about 1 minute, keep stirring as well, add boiled and shredded chicken and chili flakes, mix well

Add cornstarch mixture, cook till its thickened.

Take it off the stove and put it in a plate and cover it, let it cool slightly.
Place several wonton wrappers/ spring roll wrappers on work surface with a corner of each facing you. Brush top corner of each with beaten egg, Put 1 Tbs filling in center of each; fold bottom corner, then both side corners over filling, and roll up. Place egg rolls on baking sheet dusted with cornstarch.
Heat the oil to fry the egg rolls, fry till light brown or if you would like to bake them then preheat the oven at 420°F 15 minutes before baking, spray the baking tray with cooking spray, brush the rolls with beaten eggs and place them on the baking tray, bake till lightly brown from all the sides.
Enjoy

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Karahi Gosht Recipe

Karahi Gosht

The karahi gosht is an dish of warriors as they say and region of the dish was Afghanistan when it was first added to the feast, and has been one of most favorite dishes of Afghanistan and Peshawar sides of Pakistan. When first Mughal king Babur was defeated by another Persian king and was pushed towards Afghanistan, Babur spent few years in Kabul, on his second term out his (three terms) of Dehli throne Babur brought back some of Afghanistan's dishes to India. Babur himself proud of his family tree because from father side he was Afghan/Turk and his mother had Mongolian blood, as you can see from Mughal dishes they do intend to change by mixing Indian flavor to Persian and Arab dishes but for this dish was not changed for simple reason, Babur himself was a great warrior and he loved Kabul, infect he wanted to rule over India from Kabul but because India was not only a big country but also lots of other Muslim king had their eyes on India.

Karahi mean wok or pan in which this dish is cooked and gosht is an Persian for meat and that is the reason this dish is called karahi gosht. It is very simple to cook and main ingredients for this are meat and spices. Although this dish has been well famous all over Indian subcontinent and parts of middle east for long time but Peshawar is still the best place for this dish. I have seen some places in Peshawar where they will cook it with fresh meat while you wait and the taste is extra yummy. 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: Mutton 2kg (cut in small pieces)

2: Onions 2 large (finely chopped)

3: Tomatoes 2 medium (diced)

4: Coriander half cup (finely chopped)

5: Turmeric powder 1tbsp

6: Garlic 5 cloves (finely chopped)

7: Ginger 1 inch piece (finely chopped)

8: Green chilies 4 (finely chopped)

9: Garam masala powder 1tsp

10: Lemon juice 1tbsp

11: Mustard seeds 1tsp

12: Coriander powder 1tsp

13: All spices 1tsp

14: Vegetable oil 3tbsp

15: Water 2 1/2 cups 

Method:

In a large bowl add meat, salt and lemon juice, mix well and set aside for 30 minutes.
Heat oil in a large wok / karahi, add onions and cook on medium flame till transparent, add ginger, and turmeric cook till onions are golden brown, add coriander powder, mustard seeds, garam masala, allspice, and chilies, keep stirring till everything is mix well.
Add mutton pieces and stir until the spices cover the meat well. add water and cover the wok with a lid and lower the flame to simmer for about 45 minutes til the lamb is cooked.
When the meat is cooked, add chopped coriander and tomato, and mix well.
serve with chapatis, naans or boiled rice.

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Chicken Paella Recipe

Chicken Paella

Today i was asked by my daughter to share a recipe for her mentor and was told that her most favorite dish is Spanish/Italian and when she told me the name of the dish, I decided to give her bit of knowledge of the recipe as well. It is a mouthwatering dish which was given to us by the Moors but this time it was not the kings or rich and powerful who gave us this recipe it was the servants who gave us this beautiful and yummy recipe. It was started as a poor man and servants dish in the times when Moors ruled over Andulas (parts of Spain). The dish means leftovers and it started as the combination of Royal family's leftover dishes, after the meal of Royal family the servants used to mix all the dishes and enjoy themselves not knowing that the dish they are creating will be one of the most popular and loved dish of 21st century around the world and will be the dish for the rich but not for people who invented it (the poor).

Paella was the name given to the dish which derives from Arabic word baqiyah meaning leftovers. In the times when Moors ruled the farmers along Mediterranean coast took the production of rice to next level and the rice were included in every feast with vegetables, fish, meat and that is when our dish Paella was invented.

There is also debate about the word Paella being a Valencian word derives from old french paelle meaning Pan and Latin word Patella meaning pan as well, then again to take the debate more further i would like to say that paella derives from Punjabi word Pateela meaning pan. I think we should let the historians fight over the word and lets enjoy our dish.

The dish was actually changed from poor to rich in 19th century when living standards of Spain rose, the ingredients were changed and the dish was given the status of Spanish national dish, even today it is considered as Spanish national dish. If you like it please do use comment box below and do not forget to subscribe our site to get updates on daily bases.

Ingredients:

1: Chicken breasts 2 

2: Onions 2 (finely chopped)

3: Green chilies 3 (finely chopped)

4: Red bell pepper 1 (sliced or cut)

5: Green peas 1 cup

6: Coriander leaves 1 cup (finely chopped)

7: Ginger & Garlic paste 1tbsp

8: Red chili powder 1tbsp

9: Salt as per taste

10: Lemon juice 1tsp

11: Cooking Oil 2tbsp

12: Saffron threads 1tsp

13: Chicken stock 8 cups

14: Tomatoes 4 (diced)

15: Tomato puree 1tbsp

16: Sweet paprika 1tsp

17: Short-grain rice 3cups

Method:

Combine water, saffron, and chicken stock in a large saucepan. Bring to a simmer (do not boil). Keep warm over low heat.

Heat 1 tbsp oil in a large skillet on medium-high flame, add chicken cook for 3 minutes, remove the chicken from the skillet and set aside.

Add onions in the skillet and cook till transparent on medium flame, add ginger & garlic paste, tomato puree and cook for 30 second, add bell peppers and cook for another 10 minutes, stirring occasionally.

Add tomatoes, red chili powder, green chilies, salt and lemon juice, paprika and cook for 5 minutes.

Add rice, cook 1 for minute, stirring constantly, add chicken stock mixture, chicken and peas, Bring to a low boil, cook for 10 minutes stirring every minute or so.

Sprinkle coriander and remove from the stove cover with a towel for 10 to 15 minutes.

Enjoy.

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