Author Topic: Baask’s delicious cook book  (Read 29696 times)

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Offline Mahnaaz

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Re: Baask’s delicious cook book
« Reply #15 on: July 16, 2006, 05:02:54 PM »

6 Chicken breasts (boneless, 2 inch cubes)
1 Egg
1/2 tbsp Caraway seeds (shahi jeera)
1/2 tsp Green Cardamom Powder
1 tsp Green chilli paste
2 tbsps Ginger-garlic paste
1 tbsp Fresh coriander leaves (chopped)
1/4 cup Roasted chana dal powder
1/4 tsp Turmeric powder
1/4 cup Cream
1 1/2 cups Thick yogurt
1 cup Processed cheese (grated)
Salt to taste
7-8 Black peppercorns (crushed)
Oil to shallow fry

How to Prepare:
Break egg into a bowl.
Add caraway seeds, green cardamom powder, green chilli paste, ginger-garlic paste, coriander leaves, roasted chana dal powder, turmeric powder, cream and yogurt and mix well.
Add cheese, salt, crushed black peppercorns and mix well.
Add the chicken cubes and mix. Set aside to marinate for about half an hour.
String the chicken cubes onto skewers.Heat a non stick grill pan. Drizzle some oil and place the skewers on it. Shallow fry, turning the skewers from time to time, till the kebabs are golden on all sides.Cover the pan with aluminium foil to ensure even cooking.
Serve hot. 
Man Qazi Wati Had e Daramad
Baren Mani Bareg Kujam Int.

Offline Mahnaaz

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Re: Baask’s delicious cook book
« Reply #16 on: July 16, 2006, 05:12:03 PM »

1 cup Self raising flour
3 eggs
3/4 cup Sugar
3/4 cup vegetable oil 
dry fruits (plums, apricots, peels etc)
vanilla esence - 1 tspn
milk 3 tspns


Beat eggs well, add in the sugar and beat till it turns creamy,.
Then add in the veg. oil and continue to beat the mixture.
Then add in vanilla essence, the dry fruits, and a little milk.
Fold in the self raising flour and mix well with a wooden spoon.
Preheat the baking oven.
Grease a non stick baking pan, and sprinkle a little flour on it, tap off the excess
Pour in the cake mixture into the pan and bake at 180 °C (350 °F) for 45 mins.
Remove from the pan and cool on a wired rack.
After that cut into slices and serve hot for tea.
Man Qazi Wati Had e Daramad
Baren Mani Bareg Kujam Int.

Offline DesertRose

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Re: Baask’s delicious cook book
« Reply #17 on: July 17, 2006, 08:02:07 PM »
Thanks for the recipe of Sponge Fruit Cake.  I have never used Vegetable Oil when baking a cake just wondering Mahnaaz sister how does it taste?   I myself would prefer to use Vegetable Margarine/spread with this recipe. :)

Im a bit busy at the moment but when I get time would love to share some Persian Recipes with you guys here.

Wisdom is not in words; Wisdom is meaning within words !!! Wisdom ceases to be wisdom...... when it become too Proud to Weep,, too grave to Laugh,, too self-full to see other than it self !!! Khalil Gibran

Offline Mahnaaz

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Re: Baask’s delicious cook book
« Reply #18 on: July 17, 2006, 08:38:20 PM »
 :) Sister now try your sponge cake with vegetable oil.
Well we really love to know and cook Persian Recipes.
So plz share with us ur delicious recipies soon with us.
Man Qazi Wati Had e Daramad
Baren Mani Bareg Kujam Int.

Offline ناہید بلوچ Naheed Baloch

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Re: Baask’s delicious cook book
« Reply #19 on: July 22, 2006, 08:37:50 PM »
Brown and White Rice

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 slices bacon -- diced
1/2 cup raw brown rice
4 green onionw with tops -- sliced
1 cup raw long-grain converted rice
3 cups beef broth
1/3 cup slivered almonds -- toasted
3 tablespoons grated Parmesan cheese

In skillet, fry bacon until partially crisp but still limp. Stir in brown rice
and cook over medium heat until rice is a light golden brown. Add bacon and b
rowned rice to Crock-Pot with green onions, mushrooms, white rice and broth; S
tir well. cover and cook on Low for 6 to 8 hours or on High for 2 1/2 to 3 1/2
hours. before serving, stir well; add salt if needed. garnish with almonds a
nd cheese.
Naheed Umer Baloch

Offline Mahnaaz

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Re: Baask’s delicious cook book
« Reply #20 on: July 29, 2006, 12:11:25 AM »
Spicy liver


1/2 tsp red chilli powder
1/2 tsp black peppers, roughly ground
1/2 tsp cumin powder
1/2 cup fresh coriander leaves
1 cup oil
1 tsp ginger and garlic paste
1 tsp lemon juice
4 green chillies
250 gms mutton liver
Salt to taste


Heat oil in a pan, fry liver with ginger/garlic paste and add the spices along with lemon juice. Remove from heat as oil separates from the gravy, otherwise the meat will become hard. Garnish with green chillies and coriander leaves.
Man Qazi Wati Had e Daramad
Baren Mani Bareg Kujam Int.

Offline Mahnaaz

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Re: Baask’s delicious cook book
« Reply #21 on: September 27, 2006, 11:51:37 PM »
Herez a  nice khabab recipie for IFTAAR.

2 cups beaf , minced
1 teaspoon cumin seeds, zeera
1 cup potatoes, cooked coarsely mashed
1 tablespoon basin (gram flour)
1 teaspoon chili powder
1 tablespoon coriander seeds, coarsely crushed
1 teaspoon salt
3 crushed whole red chilies
2-3 green chilies, crushed
1\4 cup coriander leaves, chopped
1 egg, lightly beaten
- oil for frying
1. Place minced beef in a large bowl. Add rest of the ingredients except oil. Mix well to blend the ingredients.

2. Make kababs of reasonable thickness and size.

3. Deep fry on medium heat.

4. Serve with chutney.
Man Qazi Wati Had e Daramad
Baren Mani Bareg Kujam Int.

Offline Maahal Baloch

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Baask’s delicious cook book...Besan ke pakoRe
« Reply #22 on: September 29, 2006, 02:21:58 PM »

Offline Maahal Baloch

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Baask’s delicious cook book...Paneer Samosa & Palak kabab
« Reply #23 on: September 29, 2006, 02:29:26 PM »

Paneer Samosa

Maida - 1 cup
Oil - 2 tbsp
Jeera - 1 tsp
Salt according to taste

Ingredients for the filling:

Grated paneer - 1 cup
Finely chopped onions - 1/4 cup
Ginger paste - 1 tsp
Finely chopped green chillies
Tomato puree - 2 tbsp
Chopped cashewnuts and raisins - 1/4 cup
Salt according to taste
Oil for deep frying


Pour the maida into a bowl and make a well in the centre. Pour the oil, salt, jeera and mix well. Then use water a little at a time to make a fairly stiff dough. Make 50 paisa size balls and roll out into circles.

For the filling: Heat 1 tsp of oil. Add in the onions and saute till translucent. Add in the ginger and fry till raw smell disappears. Now add in the tomato puree and mix and then add in the grated paneer and green chillies.

Cook over a slow flame till all the moisture disappears. Now put in a teaspoon of the filling at the centre of the rolled out dough. Then gather the top together. Deep fry till golden brown.

Serve hot with sauce or chutney.


Potato Palak kabab  


Mix together
3 large potatoes, boiled, skinned, mashed
2 green chillies finely chopped
1” ginger grated
5-4 flakes garlic, crushed
2 sprigs mint leaves, finely chopped
salt to taste

Mix together

1 bunch spinach finely chopped
1/2 cup paneer finely grated
1 tbsp. cornflour
1/2 cup cashewnuts, broken coarsely
1 tbsp raisins, chopped
pepper to taste
salt to taste
Other ingredients
Oil to shallow or deep fry


1. Mix together all ingredients along with potato.
2. Keep aside.
3. Blanche spinach in some boiling water, drain.
4. Run in colander under tap water.
5. Press out all water, to remove excess moisture.
6. Mix together all ingredients for spinach, except cornflour.
7. Put to heat mixture in non-stick pan, on low flame.
8. Stir and cook till well blended, add cornflour.
9. Cook till mixture is thick like a soft lump.
10. Cool both mixtures.
11. Divide both mixtures into 6-7 portions each.
12. Make round balls of both, separately.
13. Make a flat pattie of half a ball of potato mixture.
14. Place a spinach ball in centre, press down gently to flatten on pattie.
15. Make pattie with other half of potato mixture.
16. Place over spinach pattie.
17. Seal edges so that spinach mixture is hidden inside.
18. Smoothen to form an oval kabab.
19. Repeat for all patties.
20. Dust all patties with a little cornflour.
21. Refrigerate for 15-20 minutes or till required.
22. Shallow fry in a nonstick flatbottomed pan.
23. Flip sides and fry to a golden on other side.
24. Cut into halves before serving, hot and crisp.
25. The filling is clearly visible inside.
26. Serve hot with tomato or date sauce.

Making time: 45 minutes
Makes: 6-7 servings
Shelflife: Best fresh after frying, Unfried 1 day refrigerated

Offline Maahal Baloch

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Re: Baask’s delicious cook book...Samosas
« Reply #24 on: September 29, 2006, 02:56:38 PM »
Samosas (1)

For the pastry:

2 cups flour
1/2 tsp salt
4 Tbsp oil
4 Tbsp water

For the stuffing:

4-5 medium potatoes, boiled in their jackets and allowed to cool
4 Tbsp oil
1 medium onion, peeled and finely chopped
1 cup (175 g) shelled peas
1 Tbsp finely grated peeled fresh ginger
1 fresh hot green chilli, finely chopped
3 Tbsp very finely chopped fresh green coriander (cilantro)
3 Tbsp water
1 1/2 tsp salt
1 tsp ground coriander seeds
1 tsp garam masala
1 tsp ground roasted cumin seeds
1/4 tsp cayenne pepper
2 Tbsp lemon juice
oil for deep frying

Sift the flour and salt into a bowl. Add the 4 tablespoons on oil
and rub it in with your fingers until the mixture resembles coarse
breadcrumbs. Slowly add about 4 tablespoons water -- or a tiny bit
more -- and gather the dough into a stiff ball.

Empty the ball out on to clean work surface. Knead the dough for
about 10 minutes or until it is smooth. Make a ball. Rub the ball
with about 1/4 teaspoon oil and slip it into a plastic bag. Set
aside for 30 minutes or longer.

Make the stuffing. Peel the potatoes and cut them into 1/4 inch dice.
Heat 4 tablespoons oil in a large frying pan over a medium flame.
When hot, put in the onion. Stir and fry until brown at the edges.
Add the peas, ginger, green chilli, fresh coriander (cilantro), and
3 tablespoons water. Cover, lower heat and simmer until peas are
cooked. Stir every now and then and add a little more water if the
frying pan seems to dry out.

Add the diced potatoes, salt, coriander seeds, garam masala, roasted
cumin, cayenne, and lemon juice. Stir to mix. Cook on low heat for
3-4 minutes, stirring gently as you do so. Check balance of salt and
lemon juice. You may want more of both. Turn off the heat and allow
the mixture to cool.

Knead the pastry dough again and divide it into eight balls. Keep 7
covered while you work with the eight. Roll this ball out into a
7 inch (18 cm) round. Cut it into half with a sharp, pointed knife.
Pick up one half and form a cone, making a 1/4 inch wide (5 mm),
overlapping seam. Glue this seam together with a little water. Fill
the cone with about 2 1/2 tablespoons of the potato mixture. Close
the top of the cone by sticking the open edges together with a little
water. Again, your seam should be about 1/4 inch (5 mm) wide. Press
the top seam down with the prongs of a fork or flute it with your
fingers. Make 7 more samosas.

Heat about 1 1/2 to 2 inches (4-5 cm) of oil for deep frying over a
medium-low flame. You may use a small, deep, frying pan for this or
an Indian karhai. When the oil is medium hot, put in as many samosas
as the pan will hold in a single layer. Fry slowly, turning the
samosas frequently until they are golden brown and crisp. Drain on
paper towel and serve hot, warm, or at room temperature.

Samosas (2)

2+1/2 cups flour
1/2 tsp. salt
1 Cup buttermile or yogurt
extra flour, as needed

1) Place the flour in a medium-sized bowl. Mix in the salt.
2) Mix in the milk or yogurt to make a smooth dough.
3) Add extra flour, as needed, to keep the dough from being sticky.
The dough will be quite soft. Knead in bowl for about 5 minutes.
Cover tightly and refrigerate till you are ready to assemble the pastries.

2 large potatoes (the size of a large person's fist)
1 Tbs. butter
1 Cup finely minced onion
2 medium cloves garlic, minced
1 Tbs. freshly grated ginger
1 tsp. mustard seeds
1 tsp. dried coriander (if available)
3/4 tsp. salt
1+1/2 Cups uncooked green peas (froze+thawed=fine)
2 Tbs. lemon juice
Cayenne, to taste.

1) Mash the potatoes (i.e. peel, cut into 1-inch squares, boil, drain
& mash.) Set aside.
2) Melt the butter and saute onions, garlic, ginger, mustard seeds,
coriander and salt over medium heat for about 8 minutes, till onions
are soft. Add this to the mashed potatoes. Cool for at least 15 minutes
before filling the pastries.

1/2 Cup cider vinegar
1/2 Cup water
3 Tbs. brown sugar
1 small clove garlic, minced
1 tsp. salt

1) Place all ingredients in a small saucepan. Stir till the sugar dissolves.
2) Heat to boiling, then let simmer uncovered for about 10 minutes. It
reduce slightly.
3) Serve warm or at room temp.


1) Preheat the oven to 425F. Generously oil a baking sheet.
2) Keep a small container of flour, a fork, a small bowl of water, and a
pastry brush close at hand. Flour a clean surface, and, using a rolling
pin, rook 1-inch balls of dough into 5-inch circles.
3) Place app. 1+1/2 Tbs. filling in the center and fold over, like a turnover.
Brush the inside edges of each circle with a little water, and fold the
edges together to make a small hem. Crimp the edges firmly with fork.
4) To bake: Place the samosas on the oiled baking sheet. Brush the tops
with oil. Bake 15 minutes at 425F, then reduce heat to 375F and bake
10 min. more. For maximum crispiness, turn the samosas over when
you turn the oven down.
5) Serve within 15 min. with dipping sauce.


Samosas (3)

1 1/2 cups flour
3/4 tsp salt
1 tbsp ghee (a vegetable shortening with a buttery taste)
1/2 cup warm water

1 1/4 tbsp ghee
garlic, crushed (1 - 5 cloves, to taste)
2 tsp curry powder
1/2 tsp salt
1 tbsp lemon juice OR vinegar
8 oz. ground lamb (or beef)
1 tsp mint leaves
1 tsp coriander (optional)
1 onion (finely chopped)
1 tbsp garam-masala
1 tbsp ginger, grated (fresh)
1/2 cup hot water
oil for cooking

Sift flour and salt into bowl, add ghee and water, mix thoroughly, knead for
a couple minutes. Cover with plastic, make filling.

Heat ghee in pan, fry onions, ginger, add garlic. fry until onions are soft.
Add curry, salt and vinegar, mix well. Add meat and fry over high heat,
stirring constantly, until meat changes color. Turn down heat, add water and
cover. Cook until liquid is absorbed (~ 10 - 15 min). Towards the end, stir
meat to keep it from sticking. Add garam-masala, mint, and coriander, mix,
remove from heat, cool, and add the rest of the onion. Mix.

Take small pieces of dough, shape into balls, and on a lightly floured
board, roll each ball to a very thin circle, about the size of a saucer. Cut
circle in half. Put ~ 1 tsp of filling in the middle of each half circle,
brush edges with water, fold dough over and press edges together.

When they are all made, heat oil in a wok, deep fry a few at a time until
golden brown on both sides. Drain on paper towels. Eat until too full.

Offline Zahida Raees Raji

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Baask’s delicious cook book...Dahi Batata Puri / Pizza
« Reply #25 on: September 29, 2006, 03:03:41 PM »
Dahi Batata Puri

Small pooris served with either moong or boiled mashed potatoes, spicy green chutney, sweet tamarind red chutney and topped with sev and yogurt.
Chaats.....every Indian is familiar with this word and has tasted chaat in some form or other at some time or other. Popular with kids, teenagers, adults, alike, everyone likes the tangy taste of chaat now and then.

Chaats do have many high caloric ingredients like sev, puris, farsan, fried potatoes, etc. But they also have a balancing amount of nutritious ingredients like cucumbers, boiled potatoes, tomatos, coriander, etc.

For puris

2 cups very fine semolina / rava
salt to taste
oil to deep fry
puri cutter

Mix semolina, salt and enough water to knead a soft dough. Stand covered with wet cloth for 15-20 minutes. Take a fist sized lump and make a ball. With the help of some dry flour or semolina , roll into big thin rounds. Cut small puris from it with the cutter. Approx. 1 1/2" diameter. You may use a sharp edged lid of a bottle, if the size is alright. Remove the outer edges formed and mix into remaining dough. Heat oil in a pan and deep fry puris till very light brown and crisp. Keep the puris covered with a moist muslin cloth if you would like to fry them later. Drain and lay them on a kitchen paper towel for awhile for the oil to dry out. Store in an airtight container when cool.

Other Ingredients

Green chutney
Tamarind chutney
Crushed cumin powder
Red chilli powder
Chopped coriander
Beaten curds
Fine sev
Boiled potato chopped
Onion finely chopped
Boiled chickpeas
Boiled drained whole green moong

Place the pooris on a plate. Fill in a tiny bit of moong, potato, sev, onion as desired. Pour fresh beaten curds to cover each puri. Drizzle a bit of green and tamarind chutneys. Sprinkle salt, crushed cumin and a pinch of red chili powder. Garnish with sev and chopped coriander.

Serve immediately.  :)




corn flour......................1/2cup
rice flour........................1/2 cup
cooking oil......................2 tablesp
mix all the ingredients add water and knead into dough( aatey ki tarah goondh lijye and leave for 1hr)


Chicken boiled & shredded................2 cups
cottage cheese................................1 cup
spring onion finely chopped...............1 cup
green chillies chopped.......................4
salt & black per taste
tomatoes cut into slices.....................3
shimla mirch green sliced...........................2
eggs beaten.............................................2


mix all the ingredients for covering. Heat a non-stick frying pan over low flame brush 1tsp of cooking oil on the pan surface make 6-8 small round balls out of dough and and Roll this ball out into a 7 inch (18 cm) round. paste the covering over it and slip it in the pan pour the some of beaten egg over it and spread cover the pan with a lid after 4-5 minutes turn it upside down add 1tsp of cooking oil and cover for 2 minutes more
pizza is ready to serve
Zahida Raees :Raji: ,
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Offline Mahgul

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Re: Baask’s delicious cook book
« Reply #26 on: November 26, 2006, 01:21:33 AM »
Badami Gosht

-5 T vegetable oil
-2 cinnamon sticks
-6 garlic cloves
-1 T cardamom seeds
-1 large onion chopped
-2 garlic cloves ,crushed
-1 1/2 inch fresh ginger, peeled and chopped
-1 1/2 lb lean lamb, cubed
-1 1/4 cup yogurt (plain)
-1 tsp saffron threads, soaked in 2 T boiling water
-1/2 tsp chili pwd
-1/2 cup ground almonds
-1 tsp salt
-1 1/2 cup coconut milk
-2 dried red challis

 1. Heat oil in a heavy saucepan. Add cinnamon, cloves and cardamom and fry for 1 minute. Add onion, sauté until soft, stirring occasionally.
2. Add garlic and ginger and fry for 3 minutes, stirring frequently. Add lamb cubes and fry until brown, about 5 minutes.
3. Whisk yogurt, saffron mixture, salt and chili powder together and add to lamb cubes. Cook for 5 minutes.
4. Grind almonds with enough water to form a thick paste. Add paste and whole chilies to lamb cubes, stir well to mix paste with gravy. Simmer for 5 minutes over low heat.
5. Add coconut milk, reduce heat to low, cover and simmer for 35-40 minutes or until lamb is cooked through and tender. Uncover the pan for the last 10 minutes of cooking.
6. Transfer to a warmed dish and serve at once.

Offline Mahnaaz

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Re: Baask’s delicious cook book
« Reply #27 on: March 08, 2007, 10:38:40 AM »
Chicken with pineapple

1/2 cup pineapple juice
1/2 cup pineapple pieces
1/2 cup cornflour
1 cup chicken stock
1 tsp Chinese salt
2 tsp sugar

2 capsicums, sliced
2-3 tbsp oil
250gms chicken, cubed
Salt and pepper to taste


Marinate chicken with salt, pepper and Chinese salt. Heat oil in a pan, fry capsicums, remove and keep aside. In the same oil, fry chicken.

For sauce
Mix cornflour with one cup of water, add pineapple juice and sugar and boil. While boiling, mix chicken

stock and continue to boil till it becomes thick. In a bowl transfer the chicken and capsicum slices, add the sauce and garnish with pineapple pieces.
Man Qazi Wati Had e Daramad
Baren Mani Bareg Kujam Int.

Offline Mahnaaz

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Re: Baask’s delicious cook book
« Reply #28 on: September 22, 2007, 07:46:10 PM »
Jelly jewels


2 packets pineapple jelly
2-3 cups water
Food colours red, green and yellow (a pinch of each)
1 bunch grapes
3-4 pineapple slices
2 sliced peaches
½ cup cream for topping


Divide the jelly powder in three parts. Boil water and add one part jelly crystals, dissolving them. Add green food colour and pour into tall glasses filling about one third of the glass. When set, drop some grapes in these.

Boil and dissolve the second part of the jelly crystals. This time, add yellow food colour and pour over the grapes in the glasses. When this is set, add pineapple chunks over it. Dissolve the third jelly part and add red food colour. Pour over the pineapple chunks in the glasses. When this is set, top it with a swirl of cream and peach slices.
Man Qazi Wati Had e Daramad
Baren Mani Bareg Kujam Int.

Offline balochi janek

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Re: Baask’s delicious cook book
« Reply #29 on: March 28, 2009, 01:17:25 AM »
                                                ras malaai

- 1 litre fresh milk
- 6 tbsp sugar
- 4 cardamoms
- 1 cup powder milk
- 1\2 tbsp. baking powder 
- 1 tbsp. ghee or oil
- 1 egg
- 2 tbsp. pistachios, chopped


1. Pour milk into a heavy based saucepan, add sugar and cardamoms and stir to dissolve the sugar. Bring the milk to boil, reduce the heat to very low and simmer uncovered while making the balls.

2. Place the powder milk, baking powder egg and oil into a bowl. Using the fingertips mix the milk and egg together, The mixture will be sticky at this stage. Knead lightly until smooth and leaves the sides of the bowl, about 3 minutes.             
3. Divide the dough into 15-18 equal parts. Roll each part into a completely smooth ball.
4. Now place the balls one by one in the simmering milk. Cover and cook for about 8-10 minutes or until they are double in size. During cooking the balls will float in the milk, shake the pan occasionally to covered the ball with milk.
5. Remove from heat and keep covered and put aside to cool. Transfer to a serving dish, covered and chill for several hours before serving. Garnish with finely chopped pistachio nuts..... enjoy |||o