Sameena Jaleel
NAME: Sameena Jaleel
AGE: 45 YEARS
EXPERTISE: CHINESE AND PAKISTANI FOOD
EXPERIENCE: 9 YEARS
Credit with being the founder of home cooking classes, Chef Sameena has a pleasant and approachable personality. She has also remained part of the National Food Advisory Commission and has mentored thousand of housewives and taught cooking to many people.
hi sameena i like ur recepies very much.please do mail me some of chicken receipes.i love ur home recipes.
hello asalamualaikum m vareesha i love ur recipes plz i ahve a reqwuest aap mujhe choclate cake bana sikhaden
asalikum today in jeddah i missed 17 june chicken kabab recipe its not posted yet can you mail sheekh kababrecipe which can b good for brunch as you said .thanking you allah hafiz.
asalamualikum how r u can i have ur personal ID and im ur regular caller asifa i miss ur program on Friday 19th June plz send me the reciepie of that day .I love ur cooking program and u .Allah Hafiz
hi sameena i masifa plz i have missed ur program on Friday 19th Ju ne so plz send me the reciepie of that program take care Allah Hafiz
asak! pls send chicken sheeikh kabab recipe 17 june ary as i missed the begning part of recipe.
aoa samina i really appreciate ur work. i luv ur recipies i tried so many recipies of u.ur recipies really nice nd easy to make nd a good taste.i live in canada im doing a job so plz can u give us some recipies of frozen paratha ane a quick nd easy to make biryani plz. im waiting for ur reply.i pray to the god gives u happiness nd more success in ur life.allah hafiz
assalam alykum,koi bata sakte hain ke samina jalil ka cooking show kyun stop kiya gaya verry bad. please koi vajaha bataye thanks alot
allah hafiz
FROZEN PARANTHA
Ingredients
Whole wheat flour (atta) + for dusting 2 cups
Salt to taste
Ghee 1/2 cup
Method
Mix whole wheat flour and salt together. Add sufficient water and knead into a soft dough. Divide the dough into eight equal portions. Roll out each portion into a roti. Apply one tablespoon ghee and sprinkle a little wheat flour. Fold into a triangle. Dust the triangles with a little wheat flour and roll out into medium thick paranthas. Wrap the paranthas in butter paper and keep them in the deep freezer. When required remove from the freezer and cook them on a tawa with ghee till crisp and golden. Alternatively, after rolling out the paranthas you can cook them till half done. Cool and wrap in butter paper and freeze. When required remove and roast on a hot tawa with a little ghee on both sides till crisp and golden. Serve hot.
hello Saminaji
i really wish to know recipie of meetha mango chutney that you once taught on ARY tv
unfortunetly or local cable operator does to telecast it any more so really miss your cooking
thanks
hi sameena aunty u r really good i like ur recipies
i try ur badami korma it was so delicious n i like u so much allah apko isi tarah kamiyabi dae ameen