Recipes For Dinner
(source:google.com.pk)
NORTH AFRICAN VEGETABLE STEW
INGREDIENTS
15 ml Sunflower oil
1 Onion, finely chopped
5 ml Brown sugar
3 Cloves crushed garlic
30 ml Robertsons Paprika
2 Tomatoes, chopped
3 Baby marrows, sliced
2 Potatoes, peeled and cubed
600 ml Water
410 g Tin chickpeas, drained
1 Sachet (35 g) KNORR Stew Granules
30 ml Chopped mint
30 ml Plain yoghurt
3 Carrots, peeled and sliced
METHOD
Heat oil in a pot and fry onion until soft then add the brown sugar and fry for about 5 minutes or until the onions start to turn golden brown.
Stir in the garlic and paprika and cook for 30 seconds to release the flavour and aroma.
Add all the vegetables and the water and allow to simmer on a low heat for 30 minutes or until the vegetables are cooked.
Stir in the chickpeas and KNORR Stew Granules and simmer for a further 5 minutes.
Before serving garnish with mint and yoghurt.
Serve with rice or cous cous.
FRENCH LOAF WITH CHEESY MINCE AND MUSHROOMS
INGREDIENTS
250 Millilitre grated Cheddar cheese
1 Onion, chopped
15 Millilitre oil
500 Gram Mince
250 Gram Mushrooms
1 Red chilli, seeded and finely chopped
1 KNORR Spaghetti Bologanise Dry Cook-in-Sauce
400 Millilitre cold water
50 Millilitre Fresh coriander, roughly chopped
1 French loaf
5 Millilitre Crushed garlic
METHOD
Sauté onion in a splash of oil, toss in mince and brown.
Add mushrooms and chilli and fry for a further 5 min.
Mix sachet contents with 400 ml cold water and pour over mince.
Bring to the boil, giving it a stir often, then simmer for about 10 min.
Add chopped coriander.
Cut the French loaf lengthways, hollow out a little of the soft bread and fill with the mince mixture.
Top with crushed garlic and grated Cheddar cheese.
Place under the grill until the cheese is bubbling and golden brown.
INGREDIENTS
15 ml Sunflower oil
1 Onion, finely chopped
5 ml Brown sugar
3 Cloves crushed garlic
30 ml Robertsons Paprika
2 Tomatoes, chopped
3 Baby marrows, sliced
2 Potatoes, peeled and cubed
600 ml Water
410 g Tin chickpeas, drained
1 Sachet (35 g) KNORR Stew Granules
30 ml Chopped mint
30 ml Plain yoghurt
3 Carrots, peeled and sliced
METHOD
Heat oil in a pot and fry onion until soft then add the brown sugar and fry for about 5 minutes or until the onions start to turn golden brown.
Stir in the garlic and paprika and cook for 30 seconds to release the flavour and aroma.
Add all the vegetables and the water and allow to simmer on a low heat for 30 minutes or until the vegetables are cooked.
Stir in the chickpeas and KNORR Stew Granules and simmer for a further 5 minutes.
Before serving garnish with mint and yoghurt.
Serve with rice or cous cous.
FRENCH LOAF WITH CHEESY MINCE AND MUSHROOMS
INGREDIENTS
250 Millilitre grated Cheddar cheese
1 Onion, chopped
15 Millilitre oil
500 Gram Mince
250 Gram Mushrooms
1 Red chilli, seeded and finely chopped
1 KNORR Spaghetti Bologanise Dry Cook-in-Sauce
400 Millilitre cold water
50 Millilitre Fresh coriander, roughly chopped
1 French loaf
5 Millilitre Crushed garlic
METHOD
Sauté onion in a splash of oil, toss in mince and brown.
Add mushrooms and chilli and fry for a further 5 min.
Mix sachet contents with 400 ml cold water and pour over mince.
Bring to the boil, giving it a stir often, then simmer for about 10 min.
Add chopped coriander.
Cut the French loaf lengthways, hollow out a little of the soft bread and fill with the mince mixture.
Top with crushed garlic and grated Cheddar cheese.
Place under the grill until the cheese is bubbling and golden brown.
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Recipes For Dinner Recipes In Urdu For Kids for Dinner for Chicken in Hindi Vegetarian for Cakes with Ground Beef for Breakfast for Cookies
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