QUEEN VICTORIA
Age: 124
7764 days old here
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Lahore, Pakistan
( Capsicum fry ) Ingredients
• Capsicum - 2 big or 4 medium • Onions - 1 big • Seasoning - 1 tsp of urad dal, mustard seeds ,pinch of hing 1/2 tsp of jeera, few red chilli pieces and curry leaves • Turmeric - 1/2 tsp • Salt - as required • Chilli powder - 1 tsp (adjust according to taste) • Oil - 3 tbsp
Method 1. Cut capsicum into small pieces (or cut them lengthwise, but takes more time to fry them. 2. Chop onions into small pieces. 3. Take a pan, heat the oil and add urad dal, jeera, mustard seeds, red chillies, pinch of hing and curry leaves. 4. After mustard seeds starts to splutter, add onion and fry until light brown. 5. Now add capsicum and fry for 10 minutes. 6. Add salt, turmeric and fry for another 10 minutes or until done. 7. Don't cover the pan with lid if you want capsicum to be dry fried, if you do so it gives some water to the capsicum. 8. Now add chilli powder and sprinkle with some curry powder. 9. After a minute take it away from the stove.
Method 1. Cut sorakaya into small pieces. 2. Also cut onions into small pieces. 3. Heat oil in a pan and add chenna dal, urad dal, jeera, mustard seeds, red chillies, pinch of hing and curry leaves. 4. After mustard seeds starts to splutter, add onion and fry until light brown. 5. Add sorakaya pieces and cook for about 5 minutes and then add salt & turmeric. 6. Cook for another 5 minutes and add a cup of milk. 7. Add chilli powder and cook slowly for another 10 to 15 minutes or until it becomes thick.
Method 1. Cut brinjals into thin slices lengthwise . 2. Chop onions into small pieces. 3. Take a pan, heat the oil and add chenna dal, urad dal, jeera, mustard seeds, red chillies, pinch of hing and curry leaves. 4. After mustard seeds starts to splutter, add onion and fry until light brown. 5. Add the cut bhaigan pieces and fry for 5 minutes. 6. Now add turmeric and salt. Fry for another 10 minutes on medium heat. 7. After it's almost done add chilli powder and curry powder. 8. Fry for another 2 minutes and switch off the stove.
Method 1. Wash, peel and cut pototoes into small pieces. 2. Chop onions and green chillies into small pieces. 3. Heat oil in pressure pan, add onions, green chillies and fry until onions are light brown. 4. Add potato pieces and saute for 2 minutes. 5. Add turmeric, salt and chilli powder. 6. Add about 2 cups of water, close the lid and cook for 3 to 4 whistles. 7. Pour some water in besan and make as a paste. 8. Open the pressure pan lid, add the paste and mix well.(this should be warm enough, otherwise there would be raw smell of besan) 9. This goes very well with puri and chapathi.
Method 1. Cut tindora into thin slices or cut it lengthwise and cut into pieces (semicircles). 2. Chop onions into small pieces. 3. Take a pan, heat the oil and add urad dal, jeera, mustard seeds, red chillies, pinch of hing and curry leaves. 4. Add the cut tindora pieces and fry for 5 minutes. 5. Now add turmeric and salt. Fry for another 10 to 15 minutes on medium heat. 6. After it's almost done (about 3/4 fried) add the choped onion pieces and fry for another 5 to 8 minutes. 7. Now add the chilli powder, mix well and take it off the stove.
Method 1. Wash and cut brinjals into thin slices lengthwise . 2. Cut tomatoes into small pieces 3. Chop onions into small pieces. 4. Take a pan, heat the oil and add chenna dal, urad dal, jeera, mustard seeds, red chillies, pinch of hing and curry leaves. 5. After mustard seeds starts to splutter, add onion and fry until light brown. 6. Add the cut bhaigan pieces and fry for 5 minutes. 7. Now add turmeric and salt.Saute for a minute. 8. Add tomato pieces and cook until brinjal is soft and tender. 9. After it's almost done add chilli powder . 10. Cook for another 2 minutes and switch off the stove.
Method 1. Peel, wash and cut beerakaya into small pieces. 2. Also cut onions into small pieces. 3. Heat oil in a pan and add chenna dal, urad dal, jeera, mustard seeds, red chillies, pinch of hing and curry leaves. 4. After mustard seeds starts to splutter, add onion and fry until light brown. 5. Add beerakaya pieces and cook for about 5 minutes and then add salt & turmeric. 6. Cook for another 10 minutes and add a cup of milk. 7. Add chilli powder and cook slowly for another 10 minutes or until it becomes thick.
Method 1. Cut Okra/ladiesfinger into thin slices horizontally. 2. Chop onions into small pieces. 3. Take a pan, heat the oil and add urad dal, jeera, mustard seeds, red chillies, pinch of hing and curry leaves. 4. Add the cut okra pieces and fry for 5 minutes. 5. Now add turmeric and salt. Fry for another 10 to 15 minutes on medium heat. 6. After it's almost done (about 3/4 fried) add the choped onion pieces and fry for another 5 to 8 minutes. 7. Now add the chilli powder, mix well and take it off the stove.
QUEEN VICTORIA
Age: 124
7764 days old here
Total Posts: 26285
Points: 0
Location:
Lahore, Pakistan
( Potato fry ) Ingredients
• Potato - 3 big potatoes • Onion - 1 medium sized • Salt - as required • Chilli powder -1 tsp • Turmeric - pinch • Oil - 2 to 3 tbsp • Seasoning - 1 tsp of chenna dal urad dal, mustard seeds ,pinch of hing 1/2 tsp of jeera, few red chilli pieces and curry leaves
Method 1. Peel the potatoes and wash them. 2. Cut the potatoes into small pieces and put them in a vessel with water ( this prevents potatoes into turning brown). 3. Put a non-stick pan on the stove and add oil. After heated add channa dal,urad dal , red chilli pieces, curry leaves, mustard seeds, jeera and a pinch of hing. 4. When mustard starts to splutter add onions fry until light brown.. 5. Add the potato pieces and fry for 5 minutes. Add salt, turmeric and fry on medium heat until they are cooked and fried. 6. After potato is fried add chilli powder and just fry for a minute and switch off the stove.
Method 1. Wash beans and cut them into small pieces. 2. Chop onions into small pieces. 3. Put a non-stick pan on the stove and add oil. After heated add channa dal,urad dal , red chilli pieces, curry leaves, mustard seeds, jeera and a pinch of hing. 4. When mustard starts to splutter add onions fry until light brown.. 5. Add the cut beans and fry for 10 minutes. Add salt, turmeric and fry on medium heat until they are cooked and fried. 6. After beans are fried add chilli powder and just fry for a minute, sprinkle curry powder and switch off the stove.
• Guvar beans/goruchikkudu - 1/2 lb • Chenna dal - 1 cup • Onions - 1 • Grated coconut - 1/2 cup • Salt - as required • Chilli powder - 1 tsp (adjust according to your taste) • Turmeric - a pinch • Oil - 2 tbsp • Seasoning - 1 tsp of mustard seeds ,pinch of hing, 1/2 tsp of jeera, few red chilli pieces and curry leaves
Method 1. Soak chenna dal for a hour, and cook them adding water until soft. 2. Cut guvar beans, wash them and cook in water until half done. 3. You can also put both of them in separate vessels and cook in pressure cooker, but be careful not to overcook them. 4. Chop onion into small pieces. 5. Heat oil in a pan, add mustard seeds, red chillies, curry leaves, hing, and jeera. 6. When mustard starts to splutter, add onions and fry until light brown. 7. Add salt and turmeric. 8. Drain all the water from guvar beans and add to the onions. Fry for about 10 minutes until it looks fried. 9. Now add chenna dal to this and fry for another 5 to 8 minutes. 10. Add chilli powder and stir. 11. Add grated coconut and fry for 2 more minutes.
Method 1. Grind all the items under For paste: 2. Slit the brinjals into four , not fully (keeping the stem intact). 3. Heat oil in a pan, add green chillies, onions and fry until light brown. 4. Add brinjals, stir for some time. Pour the ground paste, salt and little water.See the taste and add chilli powder or salt according to taste. 5. Cover and cook until brinjal are cooked and gravy is thick, stirring once in a while. 6. Serve hot with fried rice, chapatti or plain rice.
Method For batter: Make batter with besan, riceflour, salt adding water. it should not be too thick or thin, it should be of the consistency such that mirchi will be nicely coated. 1. Slit the mirchi lengthwise and take away the seeds as many as possible. Place them in bowl of hot water for 5 minutes, this will reduce little spiceness of the mirchis. 2. Grind vaamu, tamarind, coconut, and sesame seeds if you like with 1/2 cup of besan. 3. Stuff the mirchi with the paste and dip in the batter . 4. Fry them in hot oil until brown. 5. Serve them hot with definetely with water or coke.
QUEEN VICTORIA
Age: 124
7764 days old here
Total Posts: 26285
Points: 0
Location:
Lahore, Pakistan
( Carrot fry ) Ingredients
• Carrots - 3 cups of pieces or grated • Onions - 1 medium • Grated coconut - 1 cup • Seasoning - 1 tsp of chenna dal urad dal, mustard seeds ,pinch of hing 1/2 tsp of jeera, few red chilli pieces and curry leaves • Turmeric - 1/2 tsp • Salt - as required • Chilli powder - 1 tsp (adjust according to taste) • Oil - 3 tbsp
Method 1. Wash carrots and cut them into small pieces or grate them. 2. Chop onions into small pieces. 3. Heat oil in a pan and add chenna dal, urad dal, jeera, mustard seeds, red chillies, pinch of hing and curry leaves. 4. After mustard seeds starts to splutter, add onion and fry until light brown. 5. Add carrot and fry for some time. Add salt, turmeric and fry for another 10 minutes. 6. When carrots look fried and cooked, add chilli powder and 1 cup of grated coconut. 7. Fry for another 5 minutes and switch off the stove.
Method 1. Wash and cut capsicum into slices, lengthwise. 2. Chop onion into pieces. 3. Heat a small pan, dry roast coriander seeds and peanuts(or sesame seeds). 4. Add half of the onion pieces and fry until raw smell goes. 5. When cool enough, grind coriander seeds, peanuts(or sesame seeds), onions, ginger, garlic and garam masala. 6. Heat oil in a pan, add remaining onions and fry until light brown. 7. Add capsicum pieces and saute for 2 to 3 minutes. 8. Add salt, turmeric, chilli powder and mix. 9. Add grounded paste, about 1/2 cup of water and cook until capsicum is soft and gravy thickness.
Place cranberries, oranges, and honey in a food mill or grinder, and grind until pulpy but not pureed. Chill and serve. , Makes approximately 6 cups. , Variation: If molded cranberry sauce is desired, add 1 package gelatin or 1 cup agar flakes to sauce and place in a small pan. Bring to a boil over medium-high heat and simmer 5 minutes. Pour into a lightly oiled decorative mold and refrigerate until set (3 to 4 hours). To unmold, dip decorative mold in hot water then invert it over a platter. , Makes 7 cups.
For fresh fruit: Use 4 cups of sliced strawberries or peeled peaches, nectarines, kiwi fruit, bananas, papayas, or mangoes. Before freezing, toss peach, nectarine, or banana slices with about 2 tablespoons lemon juice to prevent browning. 1. Spread sliced fruit in one layer on a baking sheet. Freeze, uncovered, until frozen solid. , 2. Place frozen fruit and orange juice in a food processor or blender. Process until smooth, stopping to scrape work bowl as necessary. If your machine struggles to process the frozen fruit, let fruit stand 10 to 15 minutes at room temperature to thaw slightly. Depending on the size of your blender or food processor, you may have to process fruit in several batches. , 3. Add sugar and salt (amount of sugar will depend on the sweetness of the fruit). , Makes 3 to 4 cups (about 6 servings). , * Timesaver Tip: Sorbets can be made about an hour before serving and held in the freezer. After about an hour, the edges get icy and the mixture must be re-processed.
In a large skillet over medium heat, melt butter. Add squash and saute, stirring frequently until tender, 2 to 3 minutes. Season to taste with salt and pepper. , Variation: Sprinkle with 2 to 3 tablespoons freshly grated Parmesan cheese just before serving.
1. Preheat oven to 350 degrees F. Lightly oil an 8-inch round baking dish. Slice onion into rounds. Slice zucchini and tomatoes about 1/2 inch thick. , 2. In a large skillet over medium heat, place 1 tablespoon of the oil, and saute onion and garlic until translucent (5 to 8 minutes). , 3. Place zucchini slices vertically along the edge of the baking dish (cut edge against side of dish). Place the tomato slices against the zucchini, then some of the sauteed onion-garlic mixture against the tomato slices so vegetables stand up around perimeter of baking dish. Repeat with zucchini, tomato, and onion-garlic mixture to form alternating rings. Place remaining vegetables in center. Sprinkle with salt, pepper, thyme, and cheese. , 4. Bake for 25 minutes. Serve warm or at room temperature.
1. Place watermelon and lime juice in a blender and puree. Set a colander or sieve over a large bowl and pour pureed watermelon through sieve, separating juice from pulp. Place juice, honey, cardamom, and gelatin in a large saucepan over medium-high heat. Cook just to boiling point, then remove from heat. Let cool. Pour into a shallow pan or ice cube tray and freeze to slush point (about 1-1/2 hours). , 2. Whisk yogurt into watermelon slush, then return to freezer. Allow to freeze solid (about 2 hours). Stir every hour to break up ice crystals. , 3. To serve, cut sherbet into large chunks and puree very briefly in a blender or food processor. Spoon into dessert glasses, garnish with mint leaf, and serve.
1. One day ahead: Combine water, sugar, and half the wine in a sauce pan. Stir to dissolve sugar; bring to a boil. Reduce heat and simmer 3 minutes. Allow syrup to cool. , 2. Add remaining wine to syrup. Pour into a shallow container and freeze overnight. , 3. Two to four hours ahead: Remove frozen mixture from freezer. Transfer to a food processor and process until smooth, about 20 to 30 seconds. Return mixture to freezer container or individual serving glasses and return to the freezer to set. , 4. Remove sorbet from the freezer 5 to 10 minutes before serving.
Method 1 In a large bowl, break up tomatoes in their juice. Stir in cola, spaghetti sauce mix, onion, celery, salt, and garlic salt. Stir until spaghetti sauce mix is dissolved. 2 In a Dutch oven, over medium high heat, brown meat in oil about 10 minutes on each side. Drain off all fat. Pour tomato mixture over meat. Cover, and reduce heat to low. Simmer slowly for about 2 1/2 hours, or until meat is tender.
QUEEN VICTORIA
Age: 124
7764 days old here
Total Posts: 26285
Points: 0
Location:
Lahore, Pakistan
( Haleem ) Ingredients
1 kg boneless beef 2tbsp ginger garlic paste 3 medium onions 2tbsp chilli powder 1tsp haldi 300ml oil2tbsp salt 2tbsp garam masala powder Half cup channa dal Half cup mash dal half cup masoor dal Half cup rice 1cup wheat
Method Soak rice, wheat and dals overnight. Mix haldi, chilli, salt, onions, gng paste, and 2glasses water with beef and cook till beef is pretty tender. Fry the same in 50ml of oil. remove beef pieces from curry, add curry masala in soaked dals, rice and wheat. Boil in pressure cooker for15 minutes by putting1jug of water. as water dries add beef and cook for 30miutes more.fry1small finely sliced onion in remaining250ml oil. Put this into cooked mixture sprinkle garam masala and serve hot.
Method Pour the oil into the pan and turn heat on high. Add the ginger and garlic paste and keep stirring until it turns a little brown. Add in the ground beef and let it cook until all meat is brown. Add in the salt, ground red pepper and chili powder. Keep mixing it until some water is absorbed then add in the yogurt. Keep mixing it until almost all liquid is absorbed then squeeze one lemon into the meat and add the green chilies (sliced) and cilantro. Mix for about 3-5 more min. and serve.
QUEEN VICTORIA
Age: 124
7764 days old here
Total Posts: 26285
Points: 0
Location:
Lahore, Pakistan
( Meat Keema ) Ingredients
1 l b of minced meat 3 tablespoons of vegetable oil 3 large onions 1 cup of shredded white cabbage 1 cup of chopped carrots 1 cup of chopped celery stalks and leaves 2 teaspoons grated ginger half teaspoon grated garlic teaspoon turmeric powder a few green chilies
Method Fry 1l b of minced meat in 3 tablespoons of vegetable oil until it is cooked through Let it stand. Chop fine 3 large onions and add it to the mince together with 1 cup of shredded white cabbage, 1 cup of chopped carrots, 1 cup of chopped celery stalks and leaves, 2 teaspoons grated ginger, half teaspoon grated garlic, -teaspoon turmeric powder, and a few green chilies (optional). Mix thoroughly and cook, uncovered, in a preheated oven on gas mark 4 for 45 minutes. Remove from the oven. This was a popular dish in Bombay and was made with minced lamb, but minced beef or chicken would do just as well. Garnish with chopped coriander leaves and serve hot with relishes.
Cut 8-inch pita circles in 6 wedges; split each wedge, brush with garlic oil, sprinkle with 1 teaspoon grated Parmesan cheese, and bake in a 375 degree F oven until crispy and lightly browned (about 5 minutes).
Note: Carrots and celery should be cut into 1/4- by 1/4- by 3-inch strips. 1. In a large bowl combine zucchini, onion, carrot, celery, radishes, and salt. Cover with cold water and let stand 45 minutes. Drain thoroughly. , 2. In a large pot combine vinegar, sugar, celery seed, fennel seed, mustard, and pepper pods. Bring to a simmer. Remove from heat and pour over vegetables. Let cool, then refrigerate at least 1 day. To serve, lift vegetables out of their brine with a slotted spoon. Transfer to relish trays or bowls. Vegetables may be stored, in their brine, and refrigerated, for up to 1 month.
QUEEN VICTORIA
Age: 124
7764 days old here
Total Posts: 26285
Points: 0
Location:
Lahore, Pakistan
Oreo cookie cake Ingredients
15 oz Oreo Cookies ¼ lbs Margarine (Melted) 8 oz Cream Cheese, softened 1 cups Powdered Sugar 12 oz Cool Whip 6 oz Instant Chocolate Pudding 2 ½ cups Milk
Crush all the cookies. (A food processor is good but I prefer the finger method). Set ¼ c of crumbs aside. Mix the rest of the crumbs with melted margarine. Press into the bottom of a 9 x 13 pan. Blend cream cheese and powdered sugar with a mixer until smooth. Fold in ½ c cool whips. Spread over crust. Refrigerate for 30 minutes. Mix pudding and milk together until smooth. Pour over crust. Refrigerate for 1 hour. Spread remainder of cool whip on top of pudding. Sprinkle with reserved cookie crumbs.
Mix Quick. Mix and sugar in medium bowl. Combine milk, egg, and extract in a small bowl. Add to dry ingredients. Drop by teaspoons onto lightly greased baking sheets. Bake 10-12 minutes at 375°F, until lightly browned. Makes 30-36 cookines.
friend_16
Age: 124
7645 days old here
Total Posts: 10089
Points: 0
Location:
Pakistan, Pakistan
.. wow queeny itnee dhair saree recipies .. par time he nahi millta kuch banaya ka .. aik daam nikami hoon cooking main .. .. app ki recipies save ker laitee hoon agay kaam aiyee geen ..
.. wow queeny itnee dhair saree recipies .. par time he nahi millta kuch banaya ka .. aik daam nikami hoon cooking main .. 
.. app ki recipies save ker laitee hoon agay kaam aiyee geen .. 
