Pineapple Tarts (Pineaple Tartes) Recipe

Ingredients
  • 1 cup all-purpose flour
  • 1 cup self-rising flour
  • 10 tablespoons butter
  • 1 egg, beaten
  • 2 tablespoons cold water
  • 1 pinch salt
  • 2 cups fresh pineapple - peeled, cored and shredded
  • 1 1/2 cups white sugar
  • 4 whole cloves
  • 1 egg, beaten
Directions
  1. In a large bowl, combine all-purpose, self-rising flour and salt. Cut in butter until mixture resembles coarse crumbs. Make a well in the center of the mixture. Pour in 1 beaten egg and water. Bind the ingredients together gently. Do not knead too much. Shape dough into a ball, wrap in plastic and refrigerate for 4 hours or overnight.
  2. In a saucepan over medium heat, combine pineapple and sugar. Bring to a boil. Reduce heat and simmer, stirring frequently, for 30 minutes, or until mixture thickens. Remove from heat and allow to cool.
  3. Preheat the oven to 400 degrees F (200 degrees C).
  4. On a lightly floured surface, roll the dough out to 1/4 inch in thickness. Cut 24 rounds, using a 2 inch round fluted cutter. Place on cookie sheet. Put a spoonful of pineapple jam in the center of each piece. Decorate with criss-cross strips of pastry over jam, extending slightly onto pastry shell.
  5. Cut 24 more 2 inch rounds, then, using a smaller cutter, cut out the centers, creating a ring shape. Moisten the edges of each pastry, and place the rings on top of each pastry shell. Brush the top of the pastry with beaten egg.
  6. Bake for 20 to 25 minutes in the preheated oven. Allow to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
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    Napa Cabbage Salad (Nepa Kabbage Slaad) Recipe

    Ingredients
    • 1 (3 ounce) package chicken flavored ramen noodles
    • 1/4 cup butter
    • 1/2 cup sesame seeds, toasted
    • 1/2 cup blanched slivered almonds
    • 1 large head napa cabbage, shredded
    • 6 green onions, chopped
    • 1/4 cup vegetable oil
    • 1/4 cup rice wine vinegar
    • 1 tablespoon soy sauce
    • 1 tablespoon sesame oil
    • 1/8 cup white sugar

    Directions

    1. Crush noodles, place them in a medium skillet and brown in butter over medium heat. Add almonds and sesame seeds. Stir often to prevent burning. Add seasoning mix from noodles and cool. Toss in a large bowl with cabbage and onions.
    2. Prepare the dressing by whisking together the vegetable oil, rice vinegar, soy sauce, sesame oil and sugar. Pour over salad, toss and serve.
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      Pineapple Jam (Pineaple Jame) recipe


      Ingredients


    • 1 Medium Pineapple



    • 1 Cup Water



    • 2 cups Jam Sugar



    • Juice of 2 limes


      • Method

      1. Grate the flesh of the pineapple(you should have about 2 cups)
      2. Put into a pan with water and cook for about half an hour till soft
      3. Add Sugar and lime juice cook until thick about 45-60 mins
      4. Spoon into sterilised jars and keep in fridge
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      Pudine Ki Chutney (Pudeeney Ki Chatni) Recipe

      Ingredients
      • 1 cup mint leaves
      • 1 cup fresh coriander
      • green chillies to taste chopped
      • juice of 1-1 1/2 limes
      • 1 teaspoon sugar or to taste
      • 1 clove garlic (optional)
      • A tiny piece of ginger (optional)
      Method
      1. Break off the leaves from the tough stems.
      2. Wash them well in a number of changes of water.
      3. Cut off the roots from the coriander.
      4. Spread it out on the chopping board or a plate and pick out any mushy, black leaves.
      5. Wash the rest well.
      6. Chop the mint and coriander roughly.
      7. Put them into the grinder along with the rest of the ingredients.
      8. Add the juice of 1 lime and as little water as possible.
      9. Grind.
      10. Taste and see if you need more lime juice or any other ingredient.
      11. Grind smooth.
      12. Chill till needed.
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      Murgh Karahi (Chicken Karahi) Recipe

      Ingredients
      • ½ Kg. chicken
      • 3-4 tomatoes –chopped ( optional)
      • 1 onion chopped
      • 3-4 whole green chilies
      • ¼ tsp crushed black pepper (Kali Mirch)
      • ½ tsp. salt (according to taste)
      • 3 tbs. oil
      • 1 tsp garlic (Lehsan) paste
      • ½ tsp. ginger (Adrak) paste
      Instructions
      1. Remove skin of tomatoes.
      2. In a pot add chicken,Garlic (Lehsan), Ginger (Adrak) and salt.
      3. Cover and cook on lowheat till the water from the chicken have dried and chicken is half cooked.
      4. Add oil, tomato, greenchili and onion.
      5. Cover and continue cooking.When the water dries and chicken is tender add the Black peppercorn (Kali Mirch), stir and remove from heat.
      6. Serve with boiled rice.
      7. Serving: 2 persons
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      White Chicken Karahi (White Chickan Karaahi) Recipe

      Ingredients:
      • Chicken – ½ kg
      • Yogurt – 375g
      • Onion – 1
      • Ginger garlic paste – 2 tbsp
      • Fresh coriander – ½ bunches
      • Green chillies – 4 to 5 (julienne)
      • Dry coriander – 1 tbsp
      • White cumin seeds – 1 tbsp grinded
      • Salt – to taste
      • Black pepper – as required
      • Oil – as required
      • Ginger – 1 piece
      Method
      1. Take a wok and put the chicken in and fry until its white, then take it out from the oil.
      2. Now in this oil put thinly sliced onion and sauté.
      3. Add ginger garlic paste and fry a bit.
      4. Add half chopped fresh coriander, green chillies, salt and black pepper.
      5. Fry for 2 minutes.
      6. Take it of the cooker and add yogurt and mix well.
      7. Put on cooker and add the chicken and fry along with grinded coriander seeds and cumin seeds.
      8. Cook well until the oil comes up.
      9. Serve with chopped ginger, green chillies and fresh coriander.
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