QUEEN VICTORIA
Age: 124
7804 days old here
Total Posts: 26285
Points: 0
Location:
Lahore, Pakistan
( POTATOE KEBABS ) Ingredients
5 lbs......Potatoes- Red-medium 8 oz ......Green Chilies ¸ bunch....Cilantro 1 T .......Cumin seed 2 oz ......Pomegranate seed -dried 2 .........Eggs 1 t .......Red Chili powder 1 t .......Salt 14 oz......Butter Solids OR 2 cups veg.oil
Method a) Gather ingredinets.Cut green chilies & cilantro.Melt butter. b) Put the potatoes with water for boiling (water should barely cover potatoes) c) Check the doneness of potatoes (use a knife) d) When potatoes are done, remove from heat and peel them e) Put in freezer for 5 minutes. f) Remove from freezer. Mesh them coarsely. (you can use hands) g) Add -- salt, red chilies, green chilies, pomegranate seeds, cumin seeds & cilantro leaves and mi* well. h) Crack and mi* two eggs in a steel bowl. i) Put 2 T of melted butter in a fry pan and put on medium heat j) Take even portions of potato mi* to make 2 inch rounds using hands (grease palms of both hands so that potato won't stick to hands) k) Flatten these 2 inch balls to make kebabs. - coat kebabs with eggs and put in frying pan. - change side after 5 minutes. l) These kebabs may be served with 'chutni' or 'raita'
1 cup , 140g , self-raising flour -1 cup 200g brown sugar -1 cup 100g desiccated coconut -¾ cup . 150g , butter, melted -2 cans * 395g NESTLEChocolate Sweetened Condensed Milk -2 tbsp. honey -1½ tbsp. plain flour -1 cup 100g ,ground almonds
For the topping: - -200g, 1 ¼ cups, dark cooking chocolate -100g , ½ cup, butter
Preperation: -
Combine flour, sugar, coconut and butter, mi* well and press into greased 30* 25cm pan, and bake in 180°C oven for 10 minutes. Meanwhile, combine NESTLÉ Chocolate Sweetened Condensed Milk and honey in a pan, stir over medium heat until it boils, reduce heat, stir constantly for 5 minutes. Mi* in flour and ground almonds. Remove pan from oven, spread over the chocolate mi*, then bake for further 10 minutes, and remove from oven, cool. Melt chocolate and butter in a bowl over hot water and spread over filling. Refrigerate until set. Slice the chocolate cake into finger-size slices, and serve.
Ingredients Required Quantity & Preparation Beef 1 kg , cubes with bones Rice 750g, washed & soaked for 30 minutes. Onions 2 large, finely sliced /200g Garlic Paste 1 tablespoon Ginger Paste 3 tablespoons /3" piece Green Corriander 1 cup, chopped /1 bunch Ghee /Oil 1½cups /250g Shan Karachi Beef one packet Biryani Spice Mix (useless for mild hot)
STEPS OF COOKING ;
1. Heat ghee/oil and fry the onions until light golden. 2. Add meat, garlic, ginger and Shan Karachi Beef Biryani Spice Mix and fry for few minutes. 3. Add 8-9 glasses of water. Cover and cook on low heat until meat is tender. Then separate the meat cubes and the gravy. They gravy should b 4 cups. If less add water if more increase heat to dry it. 4. Separately: Boil the rice in 10 glasses of water with 2 tablespoons for salt. Boil until the rice is three quarter tender. Remove from heat and drain the liquid. 5. Layer the rice and meat curry. Sprinkle dry food color over the rice. Mix the top layer of rice to moisture the food color. Cover and cook on low heat until the rice is completely tender. Mix the Biryani evenly before serving.
SERVING SUGGESTION: Serve with green salad.
TIPS FOR BEST RESULTS: Use meat from breast and shoulder
(Bread k slices ko doodh main bhigo dain , baqi cheezain qeemay main mix kar lain )
Masalha banay k liye Ajza: Timatar 1/2 kg ( bareek mash kar lain ) Oil 1 cup Lemon juice 2 tsp Piyaz 1 adad Hari mirch 2 ya 3 Zeera 1 tsp Sugar 1 tsp Namak hasb-e-zaiqa
Tarkeeb : Sab se pehle karahi main oil daalain , jab oil garam ho jaye to piyaz brown kar lain phir is main mash kiye timatar , zeera , sugar , namak , lemon juice aur hari mirch daal dain aur halki aanch per rakh dain . ab doodh main bheegay slice qeemay main shaamil kar k kabab bana lain . kabab seekh kabab ki shakal main banain . tamam kabab bana kar masalhe main daal dain ooper se hara dhaniya daal kar halki aanch per 15 se 20 mint rakhain . jab tail aur masalha alag ho jaye aur gosht gal jaye to thora sa garam masalha aur hara dhaniya chirak kar utaar lain . behtreen karahi kabab tayyar hain .
Serves: 3-4 persons Calories: dont know Prep Time: 5 min Occasion: Any Effort: Easy
First, we will peel the mangoes and will cut it into small pieces similarly we will do it with peeches also then we will boil the milk and will add the sugar and mix it properly then we will add the fruits and serve it chilled.
QUEEN VICTORIA
Age: 124
7804 days old here
Total Posts: 26285
Points: 0
Location:
Lahore, Pakistan
Spicy Lemon Chicken
Ingredients:
2 tbsp. olive oil 1kg chicken drumsticks, skinned 10 baby onions, peeled 2 garlic cloves, crushed 1 tbsp. fresh ginger, grated 1 tsp. of each: cumin, coriander and turmeric 1 green chili, seeded and chopped 1/2 tbsp. plain flour 1 small carrot (75g), chopped 11/2 cups or 375ml water 1 cube MAGGI Less Salt Chicken Stock Juice of 1 small lemon 1/2 cup or 15g fresh coriander leaves
Preparation:
Heat oil in a large pan and fry the chicken in batches, remove from pan and set aside Add to pan the onions and cook over medium heat for 3-4 minutes. Add garlic, ginger, the spices, chili, flour and carrots. Cook with constant stirring for 1 minute Return chicken to pan, add the water, MAGGI Less Salt Chicken Stock and lemon juice. Bring to boil and simmer over low heat for 20-25 minutes or until chicken is tender Stir in the coriander leaves and serve with cooked rice.
QUEEN VICTORIA
Age: 124
7804 days old here
Total Posts: 26285
Points: 0
Location:
Lahore, Pakistan
"Qeema Bharay Aalu"
Ajza: Qeema 1/2 kg Aalu 1/2 kg Laal mirch hasb-e-pasand Timatar 2 adad (darmiyane size k) Hari mirch 2 adad Haldi , khushk dhaniya hasb-e-zaroorat Piyaz 1 adad (bareek kati hoi) Cooking oil 3 tbsp
Tarkeeb: Aik bartan main oil garam kar k is main piyaz fry kar lain , ab is main timatar , hari mirchain (bareek kaat kar) namak, mirch, haldi, aur dhaniya daal kar chamach chalain , ab is main qeema daal kar bhoonain . waqfe waqfe se pani ka cheenta dete rahain . jab qeema gal jaye to achi tarah paani khushk kar k 5 mint k liye dam par rakhain . Aalu jo darmiyanay size k hoon . in k chilkay utaar kar is k opper se dhakkan k manind aik hissa kaat lain . dhakkan aik taraf rakh kar aaluon k andar se gooda nikaal kar inhain aik botal si bana lain . Isi tarah saarey Aalu khaali kar lain . ab deep fry karain aur golden brown hone per nikaal lain . Aalu ka jo hissa khaali kerne per bacha hai isey bhi bareek kaat kar tal lain . Tayyar shuda qeema talay huay Aaluon main bhar lain is per khoob achi tarah dhakkan jama kar dhagey se mazbooti se baandh dain . Ab jo qeema bach gaya hai isi main baqiya taley huey Aalu k tukrey aur 1.1/2 glass pani daal kar ubaal lain . Jab pani ubalne lagey to qeema bharay Aalu daal kar pakain . Shorba apni merzi se gaarha ya patla kar lain . 10 mint dam par rakhne k baad hara dhaniya chirak dain . qeema bharay Aalu tayyar hain . __________________
QUEEN VICTORIA
Age: 124
7804 days old here
Total Posts: 26285
Points: 0
Location:
Lahore, Pakistan
Ingredients :
400 grams potatoes boiled peeled and diced . 1 cup cooked macaroni . 2 tsps chopped coriander . 1/2 cup grated carrots . 1/2 cup peas boiled . 1 1/2 cup chopped onions . 1/2 cup mayonnaise . 2 tsps milk . Salt and pepper to taste .
Method :
Mix the milk with mayonnaise. Place the potatoes in a bowl, use potatoes that are firm even after boiling. Add the ingredients in the order given. You may add a little mayonnaise if the salad feels dry.
QUEEN VICTORIA
Age: 124
7804 days old here
Total Posts: 26285
Points: 0
Location:
Lahore, Pakistan
Gol Guppay
Spicy & Tasty Pani puree Ingredients: - For Gool Guppay: 1\2 cup water, 2 cups semolina (suji), fine - For Khata Pani: 1\2 teaspoon red chili powder 1\2 Bunch mint leaves 1 Bunch coriander leaves 1 teaspoon cumin seeds, zeera - As per taste salt 1 teaspoon salt, black (kala namak) 2-3 glasses water 2-3 - green chilies 1\2 inch piece ginger, fresh or dry (sonth) 4 ounces tamarind, remove seeds - Stuffing: - 1 cup chick peas, soaked overnight 2-3 medium potatoes 2 cups plain yogurt
How to Cook: 1. Mix sujji and water and kneed into hard dough. Cover the dough with a wet cloth and keep aside for at least 3 hours. Knead again until smooth and elastic. Divide the dough into four pieces. With a rolling pin Flatten each piece into a VERY thin sheet and cut into 2 inches circles with a cookie cutter. 2. Heat oil in a deep frying pan. Deep fry each circle until it is puffed and golden in color. 3. Blend all the ingredients for the dip together in a blender for few seconds and strain into a large serving bowl and adjust the seasoning with salt and chili powder. Discard the solids. 4. Boil the chick peas and potatoes. Cut the potatoes into small pieces. 5. Put the chick peas, potatoes, yogurt, and sweet Imli chutney in separate serving dishes. 6. Serve gool guppay with sweet imli chutney, peas, potatoes and yogurt.
Now if you are new to this world famous Pakistani snack and not sure how to have it then here is how to eat them. Get hold of a gool gupa, make a hole on the top by pressing it with your thumb. Stuff in some chick peas and potato, dip it in khuta pani and umm... yummy yummy! ...... You can also try with sweet dip and yogurt but I prefer with khuta pani. Enjoy!
Ingredients: 1 cup Sugar 1/2 lbs aaloo bukharay (Prunes) 1 drop Red Food Color (Optional)
Instructions: Wash the Aaloo Bukharay throughly and soak them in some water for about 2 hours. In a saucepan add about 1/2 a cup of water, the sugar and the Aaloo Bhukaray and cook it on low heat. Add the food color if you want the sauce to take on a reddish tinge. When the sauce is thick and the pits have been separated from the Aaoloo Bhukaray, remove from heat and put aside to cool. Serve as a condiment
Shahrukh Khan
Age: 124
7903 days old here
Total Posts: 43596
Points: 0
Location:
Netherlands, Netherlands
salade ke saath
Chicken Baryani
Ingredients: 3-4 onions 3-4 tomatoes cut in to cubes 2 tsp coriander powder red chilli powder (according to your own taste) 1/2 tsp haldi salt to taste
first chop the onions and add oil to a cooking pot. when the oil gets a little hot add the onion and fry till it gets light brown. then add tomatoes and the ginger garlic paste. add coriander powder, haldi, red chili powder and salt and cook for a while. in the meantime drain out the water from the half cooked rice. now add the chicken in the mixture. add a little water if the mixture is dried. cook in medium flame till the chicken gets tender and flavoured. now take a another cooking pot and put a layer of the half cooked rice into it. then put a layer of the cooked chicken along with the sauce on top of the layer of rice. spread anothr layer of rice on top of the chicken and then place another layer of chicken on top of the rice. go on adding layers. now cook this on low fire. take half a glass of water and add 1/4 tsp of yellow food colouring into the water. add this water in to the rice mixture and cover it. cook till rice is cooked. in the meantime slice an onion and fry it in oil till light brown. when the rice mixture is cooked add this oil on top of the rice and cook on very low flame for another 5 minutes
Method 1 tsp methi 1 tomato 1 onion chopped 1 tsp zeera Salt to taste 1/4 tsp haldi powder 3-4 green chilies chopped 2-3 tbs oil This dish is made with as many vegetables as you like. Their quantity should be adjusted according to your needs and the size of the vegetable available. The following is a list of the vegetables that make a great dish, but you can adjust it according to your own personal likes/dislikes: Potato, Cabbage, Cauliflower, Eggplant, Radish, Bell peppers, Carrot, Peas, assorted beans, beetroot. Heat the oil and add all the ingredients and spices. Cover and cook on low heat till the water has dried and all the vegetables have become soft. It is better if they are a little bit crunchy. DO NOT ADD EXTRA WATER.
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