Method Cut meat in pieces, fry lightly in fat, add curry powder and simmer in Water to cover with seasonings until meat is nearly tender (1 1/2 hours). Dice carrots and add. Continue cooking until meat and carrots are tender. This second recipe is more elaborate, but worth it. You'll probably have to look for coconut milk in an ethnic market. They Are sold in either bottles or cans. Actually, after I fry the meat, I put it in the crock-pot to cook all night Or all day. Before I used to parboil the meat in the pressure cooker to Tenderize it first.
irsa
Age: 124
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oh ya tht's great!
QUEEN VICTORIA said:
larkyun ko cooking main interest hona chahiye na main jo reciepies janti hoon oon k illawa bhi search ker k net say post kerti hoon ....kaafi cook books bhi hain wahan say bhi laiti hoon
Method 1. Boil the spinach leaves & grind to a fine paste. 2. Heat oil and fry onion paste until golden brown.Add ginger and garlic pastes and fry for 2-3 minutes. 3. Add the mutton pieces, chilli powder, khus khus and salt. 'Bhuno' over medium heat until meat is browned. 4. Add the zeera powder, dhania powder, tomato powder, tomato puree and the ground spinach. 5. Simmer & cover, stirring occasionally until mutton is tender. 6. Sprinkle with garam masala and serve hot with boiled rice.
QUEEN VICTORIA
Age: 124
7765 days old here
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( Mutton Stew ) Ingredients
1 tablespoon butter 700 g (1 1/2 pounds) boneless lamb shoulder meat, sliced or in chunks 1/4 medium cabbage, in thin wedges 1/4 small rutabaga, sliced 1 large carrot, in chunks 15 cm (6" length) leek, in chunks salt 2 teaspoons grated fresh ginger 1 teaspoon ground black pepper 2 dl (3/4 cup) water 2 1/2 tablespoon butter 3/4 dl (1/3 cup) flour vinegar sugar
Method Melt the butter in the bottom of a pot. Add the meat, then the vegetables. Sprinkle with salt, ginger and pepper. Pour over water to cover. Bring to a boil and skim well. Lower heat and simmer, shaking the pot now and then so the meat won't stick, until the meat is tender, 60-75 minutes. Melt the butter and stir in the flour. Gradually add cooking liquid. Season with salt, pepper, vinegar and sugar. Arrange meat and vegetables on a platter. Serve with sauce and boiled potatoes
Method 1. Mix the boneless mutton cubes with the lemon juice and salt and leave aside for 2 hours 2. Mix the mutton with ginger paste, garlic paste, Dahi, malai, nutmeg powder, elaichi powder and salt. leave to marinate overnight. 3. Heat oil in a heavy bottomed pan and add zeera. when it splutters, add the mutton with the marinate. cover and simmer until just tender. 4. Add the sliced onions, garam masala and fresh coriander leaves. Cook for 10-15 minutes on a medium flames. 5. Serve hot with parathas
Method 1. Wash the channa daal and soak for 15 minutes. 2. Drain water and grind coarsely, add salt, hara dhania and hari mirch. 3. Heat oil in a kadhai, fry spoons-full of the channa daal paste to make small vaadey. Fry until golden, drain excess oil and keep aside. 4. Reheat 3-tbsp oil in another pan, add onion and fry until golden. Add urad daal, sarson and kari patta. Fry for 2-3 minutes. 5. Mix-in ginger and garlic pastes and fry further for 2-3 minutes. 6. Add tomatoes, salt, dhania powder, chilli powder and garam masala and fry until the oil separates. 7. Stir-in besan-water and bring to a boil. Add the vadey, mix well, cover the pan and leave to simmer for 5 minutes. 8. Serve hot, accompanied Lemon rice/Dosa.
in a large bowl let the macroni boil add 1tb spoon of oil and 1 tb spoon of salt while boiling.finely cut the carrots capcicum and fry them untill they become tender then cut the boneless chicken in fingers and add them into the fried vegetables.meanwhile boiled the rice.then add all salt,black peper,red chilli,soya sauce and ajinomotto in the stuff and stir well.then add the rice in it and finally add the boiled macrona in it.serve it hot and with ketchup and hot sauce.
Shah RUkh nay bhi kitchen khool lia hai ..
nahi asal main Queeny ji new Bawarchi rakh lia hai ...
Method Trim excess fat off lamb, cut meat into 2.5 cm (1 inch) cubes and put in a large bowl. Crush garlic with salt and combine with remaining ingredients, mixing well. Pour over lamb and stirs making sure each piece of meat is covered with the spice mixture. Cover bowl and refrigerate at least 3 hours, or as long as 4 days. Thread 4 5 pieces of meat on each skewer and cook under a hot grill, allowing about 5 minutes on each side. When nicely browns serve hot with boiled rice or parathas, accompanied vegetable dish.
QUEEN VICTORIA
Age: 124
7765 days old here
Total Posts: 26285
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Location:
Lahore, Pakistan
( QABARGAH or KAMARGAH, LAMB CHOPS IN SPICY BATTER ) Ingredients
Serves 4 8 small lamb chops or cutlets 1 half coconut milk 1 half water 1 teaspoon salt 8 cardamom pods, bruised 8 whole cloves small stick cinnamon half teaspoon whole black peppercorns Batter: 1/3 cup chick pea flour 1 teaspoon ground coriander half teaspoon salt half teaspoon ground cardamom half teaspoon chili powder pinch each of ground cinnamon, nutmeg, cloves and turmeric half cup water 2 teaspoons melted margarine oil or margarine for frying
Method Put lamb chops in a saucepan with the first group of ingredients and bring to the boil. Reduce heat and simmer, covered, until meat is tender and the liquid evaporates. Cool while preparing batter. Mix all ingredients for batter, beating with a wooden spoon until smooth. Let stand for 30 minutes. Heat enough oil or margarine for frying. Dip chops into batter, coating them thinly, then slip into the hot oil and fry until golden brown on both sides. Drain well on absorbent paper. Serve hot with Indian breads and vegetables.
Method 1. Grind togeather, cocunut and kaaju to a paste. Put aside until further use. 2. Remove the base and tip of each bhindi and cut into halves 3. Heat oil in a kadhai and fry Bhindi for about 5 minutes. Drain excess oil and put aside. 4. Reheat 3 tbsp of the same oil in another Kadhai, add onion and fry until golden. Add urad daal, sarson, zeera and kari patta, fry for a minute. 5. Mix in tomatoes, chilli powder, haldi, cocunut paste and salt. Bhuno well untill oil seperates. 6. To the dahi, add 1 cup of water and mix into the masala. Bring to a boil stirring continuously. 7. Add bhindi, cover the kadhai and leave to simmer for 10-15 minutes 8. Serve hot, accompanied by Chappaties/pulao.
Method 1. Grind together, the bari elaichi, laung and daalchini. Put aside until further use. 2. Boil potatoes until half cooked. Peel while still warm. Pierce each potato 2-3 time with thin wooden toothpick. 3. Heat oil in a kadhai, fry potatoes on medium heat until floating on top and golden brown in colour. Drain excess oil and keep aside. 4. To the dahi, add salt, besan and 1 cup water. Whisk well, until smooth and lump-free. 5. Reheat 4tbsp of the same oil in another pan. Add red chillies and chhoti elaichi and fry for a minute. Remove from flame, allow to cool slightly and then pour into the dahi, stirred continuously. 6. Return to flame and bring to a boil, again stirring continuously. 7. Add potatoes alongwith soonth, saunf and ground masala. 8. Cook over medium heat for 5-10 minutes or until the curry thickens. Serve hot accompanied by Boiled rice.
QUEEN VICTORIA
Age: 124
7765 days old here
Total Posts: 26285
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Location:
Lahore, Pakistan
( SWEET AND SOUR CHICKEN ) Ingredients
Chicken, boneless 16 small pieces Oil For deep frying For the Marinade 1 tsp. Egg 1 no. Refined flour 2 tbsps. Cornflour 1 tbsp. Ginger paste 1 tsp. White pepper ¼ tsp. For the Sauce Ginger paste ½ tsp. Garlic paste (optional) ½ tsp. Spring onions 2 nos. Capsicum(1"x1" size) 8 pieces Black pepper ½ tsp. Ajinomoto A pinch Chicken stock 1 cup Tomato sauce ¾ cup Soya sauce 1½ tbsp. Sugar 3 tbsps. Vinegar 1/3 cup Cornflour mixed with 1/4 cup water 2 ¼ tbsps. Oil 2 tbsps. Salt To taste For Garnishing Spring onion tops 6 long thin pieces
Method 1. Combine all the ingredients under marinade and rub this marinade on the chicken pieces. Marinate for 20 minutes. 2.Heat oil in a frying pan and fry the chicken pieces until golden brown in colour and keep aside. 3.Cut the spring onions into 4 pieces each. 4.For the sauce, heat oil in a frying pan, add ginger, garlic, spring onion, capsicum, pepper, ajinomoto and salt. 5.Stir fry over a high flame for 2 minutes, then add the chicken stock, tomato sauce, soya sauce,sugar, vinegar and salt. 6.Stir and bring to a boil, add the fried chicken pieces and mix well. 7.Simmer uncovered for 2 minutes, then add the cornflour mixed with water and stir continuously, so that the sauce becomes thick. 8.Serve hot garnished with spring onion tops.
Method 1.Marinate the boneless chicken pieces (one inch cubes) in 1 tablespoon. Soya sauce, salt, egg and 1 tablespoon cornflour for ten minutes. 2.Deep fry chicken in hot oil till light brown. 3.Heat 1 tablespoon oil in a wok. Add chopped garlic and chopped green chilies and toss for 15 seconds. 4.Add 2 teacups of chicken stock or water. Bring it to a boil. Add ajinomoto, sugar, white pepper powder, salt and rest of the Soya sauce. 5.Add fried chicken pieces and cook for 3 minutes. 6.Add rest of cornflour, after dissolving it in water. Stir constantly. 7.Garnish with chopped spring onions and green chilies julienne.
Method 1.Place the soya sauce in a pan with crushed cloves of garlic. 2.Bring to a boil and then simmer for 2 mins and keep this garlic sauce aside. 3.Soak the mushrooms in warm water for 20 mins, drain, rinse, discard the stalks and cut the mushrooms into slices. 4.Cut the onions, french beans, capsicum, carrots, mushrooms and drop them in boiling water and cook for 5 mins, then drain. 5.Heat oil in a pan and add the chicken and vegetables and cook for 3-4 minutes. 6.Add the stock, sugar, garlic sauce, salt and pepper and bring to a boil, stirring all the while. 7.Keep on low heat for a few mins, mix cornflour with sherry and add to the sauce mixture. 8.Bring to a boil and stir till sauce thickens and serve hot.
Method 1. Put the Soya sauce, onion, ginger, garlic, vinegar, sugar, tomato puree, salt and pepper in a saucepan. 2. Bring to a boil and simmer for 2 minutes. 3. Soak the dried mushrooms in warm water for half an hour. Then drain, rinse and cut into thin slices. 4. Heat the oil in a saucepan and add the chicken shreds. Cook for 3-4 minutes. 5. Add the stock and the Soya sauce mixture, together with the cornflour mixed with sherry, to the chicken. 6. Add the mushrooms and cook till sauce thickens slightly. 7. Serve hot.
Method 1.Marinate the chicken with the soya sauce, ginger paste, pepper, salt and cornflour. Set aside for 15 minutes. 2.Heat some oil in a wok and stir fry the spring onions, ginger, capsicum, mushrooms and salt for a minute and remove from heat when done. 3.In the same wok add remaining oil, and fry the marinated chicken and cook till done. 4.Add all the ingredients for the sauce to the chicken and bring to a boil. 5.Add the stir fried vegetables to this and mix well. 6.Remove from heat and garnish with the cashewnuts, walnuts and almonds. 7.Serve hot.
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