***QUEEN’s KITCHEN***

QUEEN VICTORIA said:

PURPLINA said:

queenie i like ur avatar

thanx leena dear


and nice reciepies shah
thanx for sharing

i m back

Mixed Pickle


Ingredients

- 2 kg. raw mangoes
- 1\4 kg lemons
- 1\4 kg green chilies
- 1 kg. mixed vegetables such as carrots, peas, turnips and cauliflower
- 2 1\2 to 3 liters mustard oil
- 1\4 cup. salt
- 2 cups aniseed (saunf)
- 2 tbsp. turmeric
- 2 cup nigella seeds (kalonji)
- 2 cup fenugreek seeds (methre)
- 1\2 cup red chili powder or (according to the taste.)


1. Wash and pat dry all the vegetables. Cut the mangoes into half, remove seed and then cut into 11\2 inch sized pieces. Cut the lemons into half and slit the chilies carefully into half, leaving them still held together at the stalk. Peel the carrots and cut them into 2 inches long sticks. Peel and slice the turnip. Break the cauliflower into medium sized floret. Remove the peppery covering of the garlic and leave them whole.
2. Divide the salt into two parts. Place mangoes, lemons, garlic and chilies in a large bowl, sprinkle one part of the salt, mix well , cover and leave to marinate over night.
3.Next day gently squeeze out all the water released by the vegetables, taking care not to squeeze the juice from the lemons.
5. Place the carrots, peas, turnip and cauliflower in bowl, pour vinegar over it and mix well. Keep aside for 2-3 hours.
6. Strain the liquid from the vegetables and bring to a boil, put the vegetables and cook just for 2 minutes. Remove the vegetables with a slotted spoon and put them in a tray to cool completely.
7. Heat mustard oil to smoking point, remove from heat and leave it to cool. Mix all the spice ingredients and remaining salt with enough oil just to bind the spices.
8. Stuff the green chilies with the spice mixture. Rub gently the rest of the mixture over the mangoes, lemons and other vegetables.
9. Place the mango mixture in an earthenware jar, Mix thoroughly with hands.
10. Pour in the remaining oil. The oil should cover the vegetables by about 2.5 cm (1 inch).
11. Cover the jar with a muslin cloth and keep it in an airing place.       
12. Stir the contents of the jar for the first two weeks at least once a day. Do this to ensure that all pieces are completely dipped in the oil.
Note: In most of the Pakistani pickles, salt and oil are used as preservatives.
Did you try our lemon pickle.

Fish Salad


Ingredients

- 1\2 kg fish
- 3 medium tomatoes
- 2 onions, roughly chopped
- 1/4 cup fresh lemon juice
- 2 tbsp. olive oil
- 1/4 bunch green coriander, chopped
- 1/4 bunch parsley, chopped
- salt and pepper to taste

1. Boil fish and remove bones and cut into small pieces.
Chop onion very finely and rub with salt and wash under running water.
2.Cut tomatoes into small pieces. Mix all the ingredients in a bowl including fish. Add lemon juice, olive oil, salt and pepper and toss well. Sprinkle green coriander and chopped parsley on the top and serve on a platter.

Raita

Ingredients

-250g yogurt
- 1/4 cup fresh milk
-1 cucmber, peeled fine chopped
-1 tomato, fine diced
-1/4 bell pepper,cut in thin stripes
-1/4 ts ground black pepper
-salt to taste
-1/4 ts Zeera
- few fresh mint leaves roughly chopped.
- 1 hot green chilli fine chopped.
Nothing easier than preparing this excellent Raita. Pour milk into yogurt and stir with spoon to make thick creamy paste. Now add all other ingredients and yummy Raita is ready. Serve with grilled meats or why not to try simply with oven hot Nan.

thanx for sharing

Pineapple Upside- Down Cake

Ingredients

For the topping:
- 1- 8 ounce can pineapple slices
- 4 maraschino cherries, halved
- 1\4 cup butter, melted
- 2\3 cup light brown sugar
For the cake:
- 1 1\2 cup flour
- 2 tsp. baking powder
- 1\4 tsp. salt
- 1\2 tsp. cinnamon
- 3\4 cup sugar
- 1\2 cup butter
- 1 tsp. vanilla
- 2 large eggs

Make the topping:
Drain pineapple, add enough water to pine apple liquid to measure 2\3 cup and keep aside. Halve pineapple slices crosswise. In small bowl stir well the butter and sugar and spread it evenly in a well-buttered 9 1\2 inch round cake pan. Pat dry the pineapple slices between several layers of kitchen paper. Arrange pineapple and cherries on the sugar mixture.      
Make the cake:
1. Preheat the oven to 350F. Stir together flour, baking powder, salt and cinnamon and keep aside.
2. In a mixer bowl cream the sugar with butter until the mixture is light and fluffy. Add vanilla and eggs, 1 at a time, beating well after each addition.
3. Add the flour mixture to creamed mixture alternately with the 2\3 cup pineapple liquid, beating well after each addition. Carefully pour the batter over pineapple layer into the pan.
4. Bake the cake in the middle of the oven for 50 minutes or until a tester comes out clean. Cool the cake on wire rack for 5 minutes and invert onto serving plate.
6. Serve the cake warm with ice cream.

Sour cream and Lemon

Ingredients


- 1 1\2 cups flour
- 1\4 tsp. baking soda
- 1\4 tsp. salt
- 1\2 cup butter, room temperature
- 1 1\2 cup sugar
- 3 eggs, room temperature
- 2 tbsp. fresh lemon juice
- 1 tsp. grated lemon peel
- 1\2 cup sour cream
1. Preheat oven to 375F (190C) mark 5.Grease 8-cup tube pan. Sprinkle pan with flour, tap out excess flour.
2. Sift flour, baking powder and salt into a medium bowl. Using electric mixer, beat butter in a large bowl at medium speed until fluffy.Gradually add sugar and beat 5 minutes. Add eggs 1 at a time, beating just until combined after each addition. Beat in lemon juice and peel. Using rubber spatula, mix in dry ingredients. mix in sour cream. Transfer batter to prepared pan.
3. Bake cake until tester inserted in center comes out clean, about 1 hour. Let cake cool in pan 15 minutes. Cut around cake in pan. turn out cake.
4. Carefully turn cake right side up on rack cool completely. ( Can be prepared 2 days ahead. Wrap in foil and let stand at room temperature.)
Serves 6.

Pavlova

Ingredients

Meringue
- 3 egg whites
-175g caster sugar
- 5ml cornflower
- 5ml vinegar
- 2.5ml vanilla essence
Filling
- 2 passion fruit
- 2 kiwi fruit
- 225g strawberries
- 100g black grapes
-225 fresh pineapple
-300 ml double cream or greek yogurt and double cream, mixed.


1. Line a baking sheet with non-stick baking parchment.
2. To make the meringue, whisk the egg whites in a large bowl until stiff. Whisk in the sugar a third at a time, whisking well between each addition until stiff and very shiny. Fold in the cornflower, vinegar and vanilla essence.

3. Pile the meringue in a 23cm round onto the baking sheet, making sure there is a substantial hollow in the center.

4. Bake at 130c (250F) for 75 to 90 minutes or until pale brown and dry but a little soft in the center; press lightly with a finger to test. Leave to cool slightly, then peel off the paper. At this stage the meringue will probably crack and sink a little.

5. T make the filling, halve the passion fruit and scoop out the pulp. Peel and slice the kiwi fruit. Halve the strawberries. Slice the pineapple, discard skin and core, and chop the flesh. Whip cream until thick and, if using, mix with the yogurt. Spoon onto the Pavlova and top with the fruit. Serve as soon as possible.

Apple Pie

Ingredients

- 340 gm Short crust Pastry
Filling:
- 700 gm cooking apples
- 50 g Sugar       
- 50 g dark soft brown sugar
- finely grated rind and juice of half lemon       
- 1 tbsp flour       
- 15-25 g Butter
- Pinch of freshly grate nutmeg   
-1.25ml ground cinnamon
- 50 g. sultanas
- finely grated rind and juice of half orange
To Finish:
- Caster sugar for sprinkling.
For Short crust Pastry
- 340g plain flour         & nbsp;         & nbsp;  - pinch of salt
- 150g. butter chilled and diced


1. Roll out two thirds of the pastry on a lightly floured work
surface and use to line a 23 cm (9 inch) pie dish. Chill in the refrigerator for 30 minutes together with the remaining dough wrapped in cling film. Meanwhile to make the filling, peel quarter and core the apples. Slice them thickly into a bowl of cold water to which lemon juice has already been added.
2. Mix the sugar, flour, nutmeg, cinnamon, lemon and orange rinds together and sprinkle a little of this onto the pastry lining.
3. Cover the base of the pastry lining with half the sliced apples, then sprinkle with half the sultanas and half the remaining sugar mixture. Repeat using all the apples, sultanas and sugar. Sprinkle the fruit with orange juice and dot with butter.   
4. Roll out the remaining pastry and use it to cover the pie. Sealing the edges well. Slash the top twice to let steam escape.
5. Cut leaves and berries from the pastry trimmings. Brush the top of the pie with water and position the decorations. Dredge with caster sugar. Bake at 190c (375F) mark 5 for 35-40 minutes until the fruit is tender and the top is golden brown. Serve warm with custard or cream.
For Short crust Pastry
1) Mix flour and salt together in a bowl. Add the butter to the flour. Using your fingertips, run the fat slightly into the flour until the mixture resembles fine bread crumbs.
2) Add 45-60 ml chilled water sprinkling it evenly over the surface.
3) Stir in with a round bladed knife until the mixture begins to stick together in large lumps. With one hand collect the dough mixture together to form a ball.
4) Knead lightly for a few seconds to give a firm smooth dough. Do not over handle the dough. Wrap in cling film or greaseproof paper and chill in the refrigerator for about 30 minutes.

Chocolate Pie

Ingredients


- For Crust:
- 20 chocolate sandwich cookies
- 1/4 cup unsalted butter, cut into pieces, room temperature
For Filling:
- 150 g. semisweet chocolate, chopped
- 100 g. unsweetened chocolate, chopped
- 225 g. (1 cup) sugar
-1/2 cup cornstarch
- 1\2 tsp. salt
- 7 egg yolks
- 4 3/4 cups milk
- 3 tbsp. unsalted butter, cut into pieces, room temperature
- 1 1/2 tsp. vanilla
- 11\2 cup whipped cream
- grated semisweet sweet chocolate for garnish


Make Crust:
Preheat oven to 350°F. Butter 9-inch-diameter spring form pan. Place cookies and butter in food processor, and finely grind, until mixture is evenly moistened. Press crumb mixture onto bottom and up sides of the pan to form thin crust. Bake crust 8 minutes. Transfer crust to rack and cool completely.
Make filling:
1. Break both chocolates into small pieces and melt in double broiler, until smooth. Remove from heat and keep aside.
2. Place yolk, sugar, salt and cornstarch in a heavy saucepan. Whisk until well combined. Whisking constantly, add milk in a stream and place the saucepan over medium heat. Whisking constantly, bring milk mixture to a boil and simmer, whisking, until thick, about 11\2 minutes. Whisk in melted chocolate, butter, and vanilla, until smooth.
Cover surface of filling with plastic wrap and cool completely.
Pour filling into crust, cover and chill pie, at least 8 hours or overnight.
Decorate the pie with whipped cream and grated chocolate.

Black Forest Cake

Ingredients


- 125 g white flour
- 50 g cocoa powder
- 75 g butter
- 175 g sugar
- 6 eggs
-1\2 tsp. vanilla essence
- two 400 g cans stoned black cherries
- 1 tsp. lemon juice
- 650 ml whipping cream
-125 g chocolate caraque(see down)
-1 tsp. arrowroot

1. Line and grease a deep 9 inch round cake tin. Put the butter in a bowl over a pan of warm water , beat until very soft.
2. Whisk the eggs and sugar together in a large bowl standing over a pan of simmering water until pale and creamy , and thick enough to leave a trail on the surface when the whisk is lifted. Remove from the heat and whisk until cool.
3. Sift the flour and cocoa together, then lightly fold into the egg mixture. fold in vanilla essence and softened butter. into the prepared tin and tilt to spread evenly.
4. Bake at 350f (150c) mark 4 for about 40 minutes until well risen, firm to touch and beginning to shrink away from the sides of the pan. Turn out onto a wire rack cover and leave to cool. Cut the cake into three layers.
5. Place one layer on a flat plate. To make the filling, Drain the cherries, reserving the syrup Mix 100 ml of the cherry syrup and the lemon juice together. Spoon 50ml over the cake layer. Whip the cream until it holds its shape, then spread a thin layer over the soaked sponge. Reserve a third of the cherries for decoration, scatter half the remainder over the cream.
6. Repeat the layers of sponge, syrup, cream and cherries.Top with the third cake round and spoon over the remaining lemon flavored syrup.
7. Spread a third layer of cream around the side of the cake. Press on the chocolate caraque, reserving some. Pipe whirls of cream around the edge of the cake and top each with a chocolate curl.
8. Fill the centre with the reserved cherries. Blend the arrowroot with 3 tbsp cherry syrup. Place in a small pan, bring to the boil, stirring, for a few minutes until the mixture is clear. Brush the glaze over the cherries.
9. To make the chocolate caraque, melt the chocolate in a heatproof bowl standing over a pan of simmering water. Remove from the heat and spread out thinly on a marble slab or clean work surface. Leave to set until no longer sticky to touch.
10. Hold a large knife with both hands, push the blade across the surface to shave off long chocolate curls.

Lemon Tarts

Ingredients

For the Pastry;
- 1 1\4 cup white flour
- 2 tbsp. sugar
- 100 g. butter
- 1 egg yolk
- 1-2 tbsp. lemon juice
For the Filling:
- 125 g. butter
- 1 cup sugar
- finely grated rind of 3 medium lemons
- 1\2 cup lemon juice
- 4 eggs lightly beaten
- whip cream and angelica, to decorate (Optional)


1. sift flour and sugar together. Add the butter and rub in until the mixture resembles fine bread crumbs.
2. Combine egg yolk with lemon juice and add to the flour mixture. Mix together and knead gently to form a smooth dough. Wrap and chill for 30 minutes.
3. Roll out on a floured surface and cut in circles to line 10 fluted tartlet tins. Bake in the oven at 180C (350F) mark 4 for about 12-15 minutes or until light brown in color. Remove from the tins and leave until cold.
4. To prepare lemon butter, Melt butter over hot water. Add sugar and stir until dissolved. Mix in lemon rind and juice. Quickly whisk in eggs. Whisk over simmering water until mixture is thick enough to coat the back of a wooden spoon, about 8-10 minutes. Strain and then pour into hot sterilized jar and seal. When cold, store in the refrigerator until needed.
5. Fill the pastry cases with lemon butter. Pipe cream on the top and decorate with angelica.
   

rozey daron ko tang na kijiey

oh bad sha salamat tashreef lai hain pehli baar kitchen nain



aji yeh rozay daron ki aftaari hi kay liye hai na

ji queen sahiba
ajj kia pakaya hey

bara roza lag ra hey

aaj kuch time nahin mila pakanay ka solly


aap aaj data derbaar ja kay aftaari ker aain plzzzzzzzzz

okay mein to hoon hi malang
aap key lia kia laoon

pulao

haan
langer ka pullao khaney ka to apna hi maza hey

Chapal Kabab

Ingredients

1 kg Ground Beef "Thickly minced"
2 cups of finely chopped Green (Spring) Onions
2 Tbs whole anar dana
3 Tbs whole dried coriendar seeds
2 Tsp White zeera
4 Hot green chili "finely chopped"
3 Tsp dried red chili "Thick grind"
2 Tsp finely shred fresh ginger
1 large tomato finely chopped.
Salt to taste
Fat or Oil to deep fry.


Mix all the ingredients. Heat the Oil. Oil must be very hot otherwise you will not get the crisp surface. Make Large portions of mixture, round and in 1/2 thickness. When Oil is hot, start frying Kababs. Kababs are ready to serve as
soon as the surface of the kababs gets dark brown. Serve with Nan and Mint Chutney.

orange alaska

Sweet and Sour Fish

Ingredients

- 4 cod fillets, about 150g. each, skinned.
- 1 tbsp. soy soy sauce
- 2tbsp. lemon juice
- 2 tsp. white vinegar
- 1 tbsp. clear honey
- 2tsp. tomato ketchup
- 1 garlic clove, crushed
- 1\2 tsp. paprika
- 1 red pepper
- 3 spring onions
- 125 g. button mushrooms
- 2 tbsp. oil
- 125 g. frozen green beans
Pepper to taste.


1. Divide each fillet in half lengthwise. Roll up neatly with the skinned side inside.
2. Mix together the soy sauce, lemon juice, vinegar, honey, tomato ketchup, garlic and paprika. Place in a large sauté pan, add the fish and baste with the sauce. Bring to a very gentle simmer, cover and cook for 10-12 minutes, or until tender.
3. Meanwhile halve the pepper, remove the core and seeds, and cut into strips. Slice the spring onions; halve the mushrooms.
4. Heat the oil in another sauté pan and stir-fry the vegetables over a high heat for 3-4 minutes until just tender. Season well with pepper.
5. Serve the fish with the sauce spooned over and accompanied by the stir-fried vegetables.
Variation:
If you like fresh root ginger, grate a little into the pan as you stir-fry the vegetables.
Serves: 4

Italian Fish Stew

Ingredients

- 900g (2 lb) tomatoes
good pinch of saffron
- good pinch of saffron strands
- about 1.1kg (2½ lb) mixed fish fillets (red mullet, bream, brill, monkfish, plaice or cod), skinned
- 20-24 large cooked whole prawns in shells
- 100ml (3½ fl oz) olive oil
- 2 large onions, peeled and finely chopped
- 4 garlic cloves, crushed
- 4 slices canned pimiento, cut into strips
- 4 anchovy fillets, drained
- 300 ml(½ pint) white grape juice
- 300 ml fish stock or water
- 4 bay leaves
- 90 ml (6 tbsp) chopped basil
- salt and pepper to taste
- 20-24 mussels, cleaned
- 8 slices of toast, to serve



1. Skin, deseed and chop the tomatoes. Soak the saffron strands in a little boiling water for 30 minutes.
2. Meanwhile, cut the fish into chunky bite-sized pieces. Peel the prawns.

3. heat the oil in a large heavy-based saucepan, add the onion, garlic and pimiento and fry gently for 5 minutes.

4. add the tomatoes and anchovies and stir to break them up. Add the grape juice and stock, bring to the boil, lower heat and add the bay leaves and half the basil. Simmer, uncovered, for 20 minutes.

5. Add the firm fish to the tomato mixture, then strain in the saffron water and season to taste. Cook for 10 minutes, then add any delicate-textured fish and cook for a further 5 minutes.

6. Add the prawns and mussels, cover and cook for 5 minutes or until the mussels open.
Discard the bay leaves and any unopened mussels. Put a slice of toast in each serving bowl and spoon over the stew.

BadShaH1 said:

orange alaska

recipe plz

kahan say laaon
nahin mili kahin bhi
solly

Steam Roast

Ingredients


1 Chichken full or cut in 4 pcs
Curd 1 cup
ginger,garlic paste 1 tsp
worchestor sause 2 tbs
salt 1 tsp or as per taste
red chilly pwd 1 tsp or as per taste
black pepper 1/2 tsp
lemon juice 3 tbsp (optional)




First wash and punch the chicken well with the help of puncher or a fork or else make cuts on the chicken with the help of a knife. Mix all the ingredients and aplly on the chicken and marinate for about 4 hrs in the fridge.
Now put the chicken in a steamer or put a big strainer upside down over boiling water in a pan and put the chicken over it.Cover it and let the chicken cook in
stesm for about 15-20 mins or till done.Remove the Lid your simple yet delecious Steam Roast will be ready to eat.

Steam Fish

Ingredients


-1/2 kg Fish (without kanatas)
-4-5 pieces Garlic
-1 small piece of Ginger
-1-1/2 kg Curd
-1/2 tsp black pepper
-1 piece daar cheeni
-Salt to taste
-2 tbsp White Zeera,
-1/2 tbsp ajwain


1. Wash fish , rub salt and Ajwain (freely) in it and leave it for 1 hour.
2. Wash again and leave in fridge for an hour.
3. Add all ingredients, like Garlic, ginger,zeera, salt,daarcheeni,ajwain, black pepper and grind together.
4. Add curd in the above ingredients and grind it again.
5. Rub this mixture in fish and keep it in fridge for 2 hours.
6. Then put in an open mouth pan and without oil keep on low heat until it becomes tender.

Note: Do not use a spoon to turn the fish, just give a shake to the pan.

Muncali Chicken & chutney

Ingredients

- 2 KG boneless chicken
- 2 tbs. ginger paste
- 2 tbs. red chili powder
- 1 tsp. black pepper powder
- 1 tsp. Ajinomoto
- 8 tbs. soya sauce
- 2 tsp. chili sauce
- 4 tbs. white vinegar
- 500g Yogurt
- 10 tbs. corn flour
- 1 tsp. chat masala
- Oil for deep frying
- Salt to taste

FOR CHUTNEY:-
- 1 cup fresh chopped coriander
- 8 green chilies
- 1 tsp. zeera powder
- 3 cloves of garlic
- 1/2 tsp. salt
- 4 tbs. Imli paste
- 4 tbs. tomato ketchup
- 1/4 cup water


1. Cut the chicken into 5cm long and 3cm wide pieces.
2. In a bowl mix the chicken with all the other ingredients.
3. let it marinate for about 4 hrs.
4. After marinating, deep fry the chicken.

FOR CHUTNEY:-
In a mixer add all the ingredients and grind it to paste.

Carrot And Raisin Salad


Ingredients

- 500 g. carrots
- 1\2 cup mayonnaise
- 1\2 cup raisins


1.Peel, wash and grate the carrots.
2. Mix the grated carrots with mayonnaise, raisins and salt.
3. Chill before serving.
4. This easy salad make the perfect starter for a special meal.