QUEEN VICTORIA
Age: 124
7795 days old here
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Lahore, Pakistan
Spicy Garlic Fish Fry
Ingredients
- 1 1/2 lb White fish fillets (sole, whiting, cod, monkfish) -Salt to taste -1 t Ground cumin -Vegetable oil for-deep frying -1/2 ts Ground coriander -3 Garlic cloves, crushed -1 t Ground anise seeds -1/2 ts Chile powder -1 tb Lemon juice -Lettuce leaves -Sliced radishes
Remove any skin and bones from fish, rinse and pat dry with paper towels. Cut into large chunks. Mix together cumin, coriander, ground anise, chile powder, garlic, lemon juice and salt, blending to a smooth paste. Spread over fish, cover and refrigerate 1 hour. Half-fill a deep pan or deep-fryer with oil and heat to 350 F. (175C) or until a 1-inch bread cube browns in 50 seconds. Cook fish, a few pieces at a time, 2 to 3 minutes, until golden brown. Drain on paper towels. Serve hot, garnished with lettuce and radish slices.
shy_princess
Age: 124
7692 days old here
Total Posts: 2272
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Location:
Pakistan, Pakistan
QV jee abb main yahan ki regular bachi ban jaoun gi plzz mujhey achi achi dishes banana seekha dein esp baking cakes hi seekha dein koi tasty tasy sai fresh cream bhi aur choclate uar peanuts waley bhi plzz app nah yahan pai cooking tips bhi diya karein
QUEEN VICTORIA
Age: 124
7795 days old here
Total Posts: 26285
Points: 0
Location:
Lahore, Pakistan
isis secion mian main nay kuch tips topic bhi post kiye thay u can serach them pichhlay pages per bohay si cakes reciepies hain aur aagay bhi post kerti rahoon gi thnax for ur comments dear
zaroor kyun nahin, main nay kaafi detailed reciepies post ki hain, aap oon ko try to kero
Mix milk, sugar and bananas finely in a vessel. Sieve the soda powder and flour together. Add this to the banana mixture and mix well. Also add the cardamom powder. Transfer the contents into a greased vessel and bake in an oven for 1/2 an hour.
Steam and smash the bananas, removing the seeds and fibres. It should be one cup. Sieve the refined flour and baking powder together.
Soften the butter and beat with the powdered sugar. Add the egg yolk to it one by one and beat again. Add the grated orange skin to it and mix the contents well.
Add milk little by little to the refined flour and make a dough. Add the smashed bananas and the prepared butter-egg mixture to it.
Beat the egg white till light and fluffy and add the vanilla essence, cardamom powder and sugar in it. Mix it well with the cake batter.
Pour the contents to a greased and floured vessel and bake in a preheated oven which is set at 400oC.
Sieve 6 tbs of refined flour and the baking powder together. Beat the egg white separately and keep it aside.
Mix butter and sugar. Add egg yolk one by one to it and mix well until smooth. Add Grated carrot, pineapple jam and salt to this. Keep adding one spoon of egg white and one spoon of flour alternately in it. Mix the batter well and pour it in a greased vessel and bake.
Cook the 1st ingredients in a pressure cooker with 4 cups of water on a low flame for about 20 minutes. After that sieve the soup.
Take 6 cup water in a vessel and add salt. When this water gets boiled, add noodles into it. When the water boils again remove the noodles from the water, wash in cold water and strain.
Add the flour mixed with milk and the noodles to the soup. Let it boil.
Half cook the vegetables in steam. Add the vegetables to the soup a little before serving. Then add salt and pepper powder. Garnish with celery.
QUEEN VICTORIA
Age: 124
7795 days old here
Total Posts: 26285
Points: 0
Location:
Lahore, Pakistan
Carrot Soup Ingredients :
Chopped Onion - 1 Carrot - 250gm Green Chilli - 2nos Ginger - 1inch piece Water & nbsp; - 3cups Salt, Pepper, - to taste Butter Cheese cube - 1
Method :
Cut the carrot into small pieces. Heat some butter in a pan and saute the onions in it. Add the carrot. After some time add chilly and ginger to it. Put the contents into a pressure cooker and cook . When it cools, grind and sieve the vegetables. Add some water and heat the soup. Before removing from fire add salt and pepper powder to it. Garnish with grated cheese.
Shahrukh Khan
Age: 124
7894 days old here
Total Posts: 43596
Points: 0
Location:
Netherlands, Netherlands
Curried Chicken Pieces
Ingredients
One kg chicken pieces One tablespoon oil One tablespoon butter One onion, chopped Two sticks celery, sliced One cooking apple, chopped One clove garlic, crushed One tomato, skinned and sliced One green capsicum, chopped One tablespoon curry powder One tablespoon flour One-and-a-half cup chicken stock
Method (Step 1) Preheat large browning dish on High in the microwave oven for five minutes. (Step 2) Place chicken pieces with oil into dish and cook on High for six minutes. Turn over once during cooking. (Step 3) Remove chicken pieces and set aside. Wipe the browning dish. (Step 4) Place butter in the dish with onion, celery, apple, garlic, tomato and capsicum. Cook on High for three minutes. (Step 5) Return chicken pieces to dish. Blend curry powder and flour with a small quantity of stock. Add to chicken with remainder of stock. (Step 6) Cover and cook on High for twenty minutes. Stir occasionally during cooking.
Wash the fish well in salt water. Apply the lemon juice to the fish and set aside for approximately 1 hour. Fry the onions till they are light golden in colour. Remove with a slotted spoon and crush. In the same oil put the red chillies, onion seeds, turmeric powder, red chilly powder and garlic. Stir and fry for a few minutes till the oil seperates. Add the yoghurt and again stir and cook till the oil seperates. Add the fish. Coarsely grind together the white cummin seeds, aniseed, coriander seeds, fenugreek seeds and mustard seeds. Add this to the fish along with the green chillies and cook over a low heat till the fish is done, about 10 min. min.
Sieve the flour and baking powder together. Beat the egg till light and fluffy. Add powdered sugar and butter or dalda to it and mix well. Make a batter by adding flour, essence, cardamom powder and lime juice. Apply oil in a vessel and pour the contents in it. Top the cake with cherries. Bake it in an oven for half an hour.
Sift the 1st ingredients together. Soften the butter with the fresh cream and beat it with the powdered sugar. Add the egg yolk one by one to it while beating. Also add the orange juice, grated lemon skin, cardamom powder and vanilla essence. Add the refined flour little by little and mix the contents well with a spoon.
Beat the egg white and add vanilla essence. Beat again adding sugar intermittently. Mix it with the prepared cake mixture. Pour the batter to a greased and floured vessel. Bake in a preheated oven, set at 400oC for 20minutes.
Slice all the 10th ingredients, except cashew nuts, into small pieces. Soak and keep the slices in brandy one week before preparing the cake.
Powder 1/2kg sugar. Dissolve (Burn) it on a low flame and keep it aside. Allow it to cool.
Sieve the flour and baking powder together. Add the ground masalas, the fruits soaked in brandy and the chopped cashew nuts in it. Mix together all the ingredients.
Rub ghee and butter together. Mix it with the powdered sugar. Beat the egg yolk and egg white separately. Add the egg yolk little by little into the sugar-ghee mixture and mix well. Add the burned sugar.
Add essence to the beaten egg white. Mix it with the sugar-ghee mixture.
In a greased and floured vessel pour the sugar-ghee mixture first and then the fruit mixture evenly. Repeat alternately. Spread cumin over the cake batter and bake it.
Soak the tamarind in one cup of water for 15 minutes and draw the pulp and strain. Cook the rice in boiled water and drain it. Fry and powder, the black gram dal and the fenugreek and mix them with turmeric powder and asafoetida. Fry the mustard, pieces of dry chillies, bengal gram, cashew nuts in gingely oil, add the tamarind water, the powdered turmeric and asafoetida and boil till thick. Add enough salt and mix the rice and the ghee.
Saffron should be socked in the hot milk. Cook the rice for five minutes, and drain. Melt ghee in a saucepan saute rice, cardamom and cinnamon for three minutes. Add cold milk and sugar cook over low heat, cover until the rice is fully cooked. Add cream and saffron milk, cover cook for 1 minute. Rice is ready to serve. While serving decorate it with almonds, walnuts, raisins, mace, and mint leaves.
Tip : A drink of saffron mixed in hot milk is good for complexion.
QUEEN VICTORIA
Age: 124
7795 days old here
Total Posts: 26285
Points: 0
Location:
Lahore, Pakistan
Dosa Ingredients: White gram dal - 2 cups Rice - 4 cups Salt - to taste Fenugreek - 1 tsp
Method:
Grind the dal and rice separately with some water until it become a fine paste. Add salt to it and mix well. keep it overnight for fermentation. The flour should be little dilute than the idli flour so that dosa is made thinner.
In a flat frying pan the flour is poured and spread into a thin round, little ghee is poured on both sides of the dosas when it turns golden brown it is ready to serve. Many types of dosas are made The thinner and crispier the dosa, the better it tastes. Masala Dosa can be made by keeping potato masala inside the Dosa.
QUEEN VICTORIA
Age: 124
7795 days old here
Total Posts: 26285
Points: 0
Location:
Lahore, Pakistan
Sambar Ingredients:
Sambar dhal -11/4 cup
Vegetables like brinjal, ladies finger, potato, carrot, tomato etc. - 1 cup each
Chopped onions - 1
Green chillies - 5
Turmeric - 1 tsp
Salt &n bsp; - To taste
Tamarind - 5gms to 10gms
To be ground:
Coriander seeds - 11/4 dsp
Dry chilies - 14
White gram dal - 1 dsp
Fenugreek - 1 tsp
Grated coconut (optional)- 1/2 cup
Asafoetida - 1 tsp
Oil -2 tsp
To season
Oil - 3 dsp
Curry leaves - 2 sprigs
Mustard - 1 tsp
Broken dry chilies - 4
Fenugreek - 1 tsp
Method:
Cook the dal, add the sliced vegetables, onions, chillies salt and boil. Meanwhile roast the ingredients of the masala in 2tsp of oil and grind it. Add the turmeric and the masala to the dal and vegetables and boil for some time. Fried and powdered fenugreek and asafoetida are added. Season with mustard, chillies and curry leaves in oil. To add the taste little tamarind water is poured into the sambar.
lnstant sambar powders are also available in the market
QUEEN VICTORIA
Age: 124
7795 days old here
Total Posts: 26285
Points: 0
Location:
Lahore, Pakistan
Fish Curry Ingredients: Fish - 500gms Coriander - 1 dsp Cummin seeds - 1/4 tsp Grated coconut - 1/2 cup Garlic - 1/2 dsp Ginger 1/2 inch - 1 piece Curry leaves - 2 sprigs Oil - 3 dsp Dry chillies - 12 Pepper - 1/2 tsp Turmeric powder - 1/2 tsp Onion pieces - 1/2 cup Green chillies - 4 Mustard and fenugreek - 1/2 tsp each Tamarind - a ball, the size of a lime
Method:
Soak the tamarind in 2 cups of water and extract the juice. Grind together the chillies, coriander, pepper, cummin seeds and turmeric together and the coconuts separately. Crush the ginger, green chillies and garlic. Dilute the masala in the tamarind water. Splutter the mustard, fenugreek and the curry leaves in oil and saute the crushed ingredients. Add the masala and tamarind water and salt. When it boils add the fish, put the lid on and let the curry simmer for sometime. Remove when the gravy thickness, serve with rice.
QUEEN VICTORIA
Age: 124
7795 days old here
Total Posts: 26285
Points: 0
Location:
Lahore, Pakistan
Fish Balls Ingredients: Fish without bones - 250gms Minced onion - 1/2 cup Minced ginger - 1 tsp Green chillies minced - 4 Bread - 2 slices Salt Egg - 2 tsp Oil to fry
Method:
Mince the fish well. Mix the minced onion, ginger and green chillies along with the egg, broken bread crumbs, lime juice and salt to taste. Make balls the size of a lime each and keep aside when ready to serve, heat about one or one half cup of oil, arrange a few balls, cover the frying pan with a lid for sometime. When the underside is golden, turn the balls. When they are brown evenly, take them out and use them hot, accompanied by potato chips and any sauce.
QUEEN VICTORIA
Age: 124
7795 days old here
Total Posts: 26285
Points: 0
Location:
Lahore, Pakistan
Chicken Kofta Ingredients:
skinned and boned chicken, chopped coarsely - 500gms
garlic - 1
ginger piece- 1 inch
garam masala- 4 tsp
turmeric powder - 1/2 tsp
2 tbsp Coriander leaves
1/2 green pepper (bell) chopped
2 fresh green chillies
1/2 tsp salt
6 tbsp oil
Method:
Put all the ingredients except oil in a blender and blend the mixture till it is finely chopped. Shape the mixture into 16 small balls. Heat the oil in a Kadai and fry the koftas for 8 to 10 minutes turning them occasionally to ensure they cook evenly. Drain the kofta on a paper towel. Serve it hot with lime pickle or tomato sauce.
Tip: While blending a egg is added without the yoke will make the balls firm without breaki
Soak the tamarind in one cup of water for 15 minutes and draw the pulp and strain. Cook the rice in boiled water and drain it. Fry and powder, the black gram dal and the fenugreek and mix them with turmeric powder and asafoetida. Fry the mustard, pieces of dry chillies, bengal gram, cashew nuts in gingely oil, add the tamarind water, the powdered turmeric and asafoetida and boil till thick. Add enough salt and mix the rice and the ghee.
QUEEN VICTORIA
Age: 124
7795 days old here
Total Posts: 26285
Points: 0
Location:
Lahore, Pakistan
Nawabi Pulao (Hyderabadi Meal) Ingredients:
Chicken ; - 1/2 kg
Mutton - 1/4 kg
Curd &n bsp; - 1 cup
Milk &n bsp; - 1 cup
Rice &n bsp; &n bsp;- 1/2 kg
Eggs &n bsp; &n bsp;- 2
Onions - 3
Shelled green peas - 1/2 cup
Pod garlic - 1
Big piece of ginger - 1
Rose water & nbsp;
Oil for frying
Salt to taste
Method:
Wash rice and soak in water for 15 minutes. Cook it with salt and water. Clean and cut the mutton into cubes and joint chicken. Boil the eggs and keep aside. Boil green peas with salt and keep aside. Slice the onion. Grind ginger and garlic to a smooth paste. Heat ghee in a frying pan. Add onions, ginger, garlic paste and fry well. Add mutton pieces and fry for a few minutes. Add jointed chicken and fry well. Add 3 cups of water and salt to taste and cook on a slow fire until the meat is tender and only 1/3 of the gravy is left. Add some more ghee and add well beaten curds. Cook on a slow fire until the curd gets absorbed by the meat. Add 1 teaspoon of rose water after this has cooled. Take a heavy bottomed vessel and arranged alternate layers of rice cooked meat, making sure that the first and last layer consist of rice. Place in an oven and cook until the rice grains are separate. Serve garnished with fried onions, quartered hard, boiled eggs and boiled green peas.
