QUEEN VICTORIA
Age: 124
7803 days old here
Total Posts: 26285
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Location:
Lahore, Pakistan
Boneless Butter Chicken Serves : 4
Cooking time : 20min.
Ingredients :
Boneless chicken - 800gm Tomato puree - 300ml Brown onion paste - 50gm Ginger paste - 30gm Garlic paste - 30gm Red chilly powder - 1tsp Garam masala - 10gm Sugar - 10gm Cooking butter - 150gm Water - 150ml Fresh cream - 50ml Salt - to taste 4 green coriander springs for garnish Method :
Apply 50gms of butter to the chicken pieces and cook in Mighty wonder for 5 minutes on high. Mix in a separate bowl all ingredients except fresh cream and coriander. Add chicken pieces in the above mixture.
Cook in Mighty wonder for 7 minutes and stir. Cook in Mighty wonder for another 6 minutes and stir. Add cream and cook in Mighty wonder for 2 minutes. Garnish with green coriander.
QUEEN VICTORIA
Age: 124
7803 days old here
Total Posts: 26285
Points: 0
Location:
Lahore, Pakistan
Stuffed Capsicum Serves : 4
Cooking time : 5min.
Ingredients :
Capsicum large - 4 Boiled potatoes - 250gm Garam masala powder - 1tsp Red chilly powder - 1/2tsp Broken cashew nuts - 20gm Sultana (Kishmish) - 10gm Oil - 10ml Salt - 1tsp Method :
Cut capsicum from the top and remove all the seeds. Peel and mash potatoes. Mix spices and dry fruits into the mashed potatoes. Stuff the mixture into the capsicum.
Oil the capsicum on the outside, grease the cutting edge cook 'N' Serve and place the capsicum in it. Microwave on high for 5 minutes.
QUEEN VICTORIA
Age: 124
7803 days old here
Total Posts: 26285
Points: 0
Location:
Lahore, Pakistan
Dum Aloo Serve : 4
Cooking time : 20min
Ingredients :
Small potatoes - 400gm Brown onion paste - 50gm Tomato puree - 100ml Cashew nut paste - 30gm Ginger paste - 2tsp Turmeric powder - 1/2tsp Garam masala powder - 1tsp Red chilly powder - 1/2tsp Water - 150ml Oil - 30ml Salt - 1tsp Method :
Prick potatoes, place them in mighty wonder and microwave for 8 minutes on high. Peel and keep aside.
Mix all the ingredients. Add 2 teaspoons of oil. Put the contents in the mighty wonder and microwave for 8 minutes. Add potatoes to the contents in mighty wonder and cook for 4 minutes on high.
QUEEN VICTORIA
Age: 124
7803 days old here
Total Posts: 26285
Points: 0
Location:
Lahore, Pakistan
Chicken Biriyani Serves : 4
Cooking Time : 29 min.
Ingredients :
Chicken pieces without skin - 500gm Basmati rice - 250gm Oil - 100ml Water - 700ml Green Cardamom - 3 Brown Cardamom - 1 Cloves - 3 Cinnamon - 1inch stick Bay leaf - 1 Ginger paste - 15gm Garlic paste - 10gm Red Chilly powder - 1/2tsp Saffron - a pinch
For garnish :
Green Coriander chopped - 10gm Method :
Wash rice and drain. Soak it for 20 minutes.
Wash chicken pieces. Put chicken in Cutting Edge Cook 'N' Serve and add 700ml water, oil and all spices except saffron, salt, ginger and garlic paste and microwave on High for 10 minutes. Remove chicken and strain the stock.
Arrange chicken in a dish and place rice on top. Pour 500ml stock (if stock is less than 500ml, add milk). Add salt. Cover and microwave for 9 minutes.
Dissolve saffron in a teaspoon of warm milk, add to rice and microwave for 10 minutes on high or till cooked.
QUEEN VICTORIA
Age: 124
7803 days old here
Total Posts: 26285
Points: 0
Location:
Lahore, Pakistan
Cauliflower Fry Ingredients:
Cauliflower - 250 gms
Minced onions - 3/4 cup
Minced tomatoes - 3/4 cup
Refined oil - 5 dsp
Slit green chillies - 4
Salt solution
Fried cummin seed powder - 1/2 tsp
Flour - 3 dsp
Turmeric powder - 1/2 tsp
Ginger pieces - 1 dsp
To be ground:
Garlic - 1 dsp
Ginger pieces - 1 dsp
Method:
Parboil the flowerlets in water in which turmeric and salt are mixed. Drain it well. Keep the flour on a paper, put the flowerlet on it and shake till all the pieces are coated. Fry this in a dsp of oil and remove them. Pour the remaining oil. Fry the ground things first, then the onions and green chilllies. When the onions turn colour, add the tomatoes and the fried cauliflower and enough salt and stir well. When the flowerlets are coated, sprinkle the cummin seed powder, mix it and remove from fire.
QUEEN VICTORIA
Age: 124
7803 days old here
Total Posts: 26285
Points: 0
Location:
Lahore, Pakistan
Cucumber Kichadi Ingredients:
Cucumber pieces - 31/2 cup
Curds - 2 cups
Green chillies - 8
Grated coconut - 1/2 cup
Red chillies - 4
Mustard - 1 dsp
Ghee or dalda - 1 oz
Salt to taste
Method:
Peel cucumber. Remove seeds and cut into very thin long pieces. Keep aside mixed with a little salt (about 1 tsp). Squeeze out the water from the cucumber pieces, add 2 cups curds and salt to taste. Crush 3/4 spoon mustard and the green chillies and add it to the cucumber together with the grated coconut. In a frying pan heat one oz ghee, put the remaining mustard into it. When mustard seeds crackle, add the broken red chillies and fry. Pour the whole thing into kichadi. Stir well and use.
Shahrukh Khan
Age: 124
7903 days old here
Total Posts: 43596
Points: 0
Location:
Netherlands, Netherlands
Nihari
Ingredients Instructions 1/2 Kg. beef -ask for Nihari meat (shank) 1½ tsp. salt ½ tsp red chili (Lal Mirch) powder ½ tsp. Kashmiri chili (Lal Mirch) powder ¼ tsp. turmeric (Haldi) powder 1 tbs. coriander (Dhaniya) powder 1½ cup oil 3 tbs. white flour (maida) 1 tsp ginger (Adrak) paste ½ tsp. garlic (Lehsan) paste
For garnishing
1 to 1 ½ inch ginger (Adrak) (Julian) 2 tbs. chopped coriander (Dhaniya) leaves 3 to 4 chopped green chilies 2 Lemon (sliced)
Special Nihari spices
2 tbs. Fennel (Saunf) ½ tsp black pepper (Kali Mirch) ½ tsp. cumin seeds (Zeera) 2 green cardamom (Chhoti Ilaichi) seeds 10 cloves (Laung) 2 black cardamom (Bari Ilaichi) 1 stick of cinnamon (Dalchini) 1 bay leaves (tezpatta) ¼ tsp. nutmeg (Jaiphal) and mace (Javitri) 2 tbs. coriander (Dhaniya) seeds 1 stick (Piplee) 1 aniseed flower (Badian) Put ½ cup oil in a pot. Add meat and fry it a little. Add salt, chili powder, Turmeric (Haldi) powder, Coriander Seeds (Dhaniya) powder and Ginger (Adrak) paste. Add a little water and mix well. Dissolve maida in 1 cup of water and add this to the meat and bring to boil. Grind all the special Nihari spices, put the grounded mixture of spices in a fine cotton cloth bundle and add to the meat. Add 5-6 glasses of water, cover and leave to tenderize on very low flame. When meat has softened, remove the bundle of spices and cook the curry to desired consistency. Garnish: Fry some onion slices in a cup of oil till golden brown and add to Nihari. Also garnish with fresh Ginger (Adrak) and green chilies. Serving: 3 to 4 persons.
Paprika, Cayyene pepper powder Paprika, Cayyene pepper powder Also known as Tumeric Ground up Cilantro / Coriander seeds Used as paste & slices Used whole, sliced and ground. Used as paste & slices Cilantro / Coriander leaves Green Chilies Black Pepper corns Cumin seeds Green Cardamom Cloves black cardamom Cinnamon sticks Used in dried form. Cilantro / Coriander seeds
Shahrukh Khan
Age: 124
7903 days old here
Total Posts: 43596
Points: 0
Location:
Netherlands, Netherlands
Biryani Printer
Ingredients Instructions 1 to 2 kg mutton or chicken (preferably bony & fatty) 1 kg basmati rice 100 to 150 grm. Yogurt 3 to 4 tsp. salt (according to taste) 1 medium onion 6 garlic (Lehsan) cloves 1 tbs. ginger (Adrak) paste 12-16 green cardamom (Chhoti Ilaichi) 1½ to 2 tbs. garlic (Lehsan) paste 16-20 cloves (Laung) 1 cup oil, preferably ghee 2-3 tbs. Kewra ½ tsp. yellow food colour 1 tsp. sugar 1 pinch saffron (Zafran) ½ tbs. lemon juice
Add mutton, salt and garlic (Lehsan) cloves in a pot with 2 glasses of water. If you are using chicken you can do with only one glass of water or less. Cook on low flame till the meat is tender and the water dries. Take one medium onion slice it and fry it in about 1 cup of oil/ghee till it is light brown. Add the rest of the spices, yogurt and fry it little and then add the meat. Simultaneously soak the rice in water for half an hour. Boil the rice with 1 tbs. of salt and ½ tbs. of lemon juice till it is ¾ cooked. Drain the water and keep it aside. Transfer a little rice to a pot and on top of that add some of the meat masala combo so as to make layers of rice and masala keeping rice layer at the bottom and top. Sprinkle on it a solution of Kewra, yellow food colour, 1 tsp. of sugar and a pinch of Saffron (Zafran) soaked in a tbs. of milk or water. Keep it covered and on a low flame for about 10 minutes keeping the pot tightly closed to steam cook (dum). When the rice is done, the biryani is ready. Serve with salad or Garlic (Lehsan) chutney and Raita.
Shahrukh Khan
Age: 124
7903 days old here
Total Posts: 43596
Points: 0
Location:
Netherlands, Netherlands
Kheer
Ingredients 1 liter of milk a small tin condensed milk 4-5 tbs. sugar (reduce amount if adding sweetened condensed milk) ½ cup rice washed dry fruits-pistachio, almonds 1 tsp. Kewra essence 3-4 green cardamom (Chhoti Ilaichi) In a pot add milk and ilaichi seeds and washed rice and leave on a very low flame to cook. When rice becomes very soft smash it and leave on low heat to thicken. Add sugar and condensed milk and cook till bubbles start forming. Add kewra essence just before removing from heat. Garnish with dry fruit.
Shahrukh Khan
Age: 124
7903 days old here
Total Posts: 43596
Points: 0
Location:
Netherlands, Netherlands
Naan Ingredients 6 cups maida (white flour) 6 tsp. milk powder 200 grm. oil or margarine 1 cup evaporated milk 6 tsp. sugar 2 tsp. baking powder 1 egg 3 tsp. yeast Mix all the ingredients and knead into a dough. Cover with a damp cloth and leave at room temperature for 2-3 hours. Then divide it evenly into 12 parts. Roll out into flat chapati which is as thick as a pizza crust. Bake in oven at 350* till light brown. Can also be frozen after baking for later use.
Shahrukh Khan
Age: 124
7903 days old here
Total Posts: 43596
Points: 0
Location:
Netherlands, Netherlands
Firni
Ingredients 1 liter of milk a small tin condensed milk 4-5 tbs. sugar (reduce amount if adding sweetened condensed milk) ½ cup rice flour dry fruit --pistachio, almonds 1 tsp. Kewra essence 4 green cardamom (Chhoti Ilaichi) seeds In a pot add milk and Ilaichi seeds, rice flour and sugar. Leave on a very low flame to cook and keep stirring. When the mixture thickens add Kewra essence and remove from heat. Garnish with dry fruits.
Shahrukh Khan
Age: 124
7903 days old here
Total Posts: 43596
Points: 0
Location:
Netherlands, Netherlands
Qorma
Ingredients Instructions 1 Kg mutton or chicken 4 black cardamom (Bari Ilaichi) seeds 18 green cardamom (Chhoti Ilaichi) 24 cloves (Laung) 24 whole black pepper (Kali Mirch) 8 tsp. coriander (Dhaniya) powder 250 grm. onion 1 to 1½ tsp. salt (according to taste) 1 ½ tbs. garlic (Lehsan) paste 1 tbs. ginger (Adrak) paste 250 grm. yogurt 1½ to 2 tsp. chili (Lal Mirch) powder 250 grm. ghee or oil. 1 pinch of nutmeg (Jaiphal) and mace (Javitri) powder 1 tbs. of Kewra 1 tsp. sugar Slice the onion finely and fry in the ghee/oil on very low flame till they are golden-brown. Remove the fried onion from the oil and keep aside. In the oil add all the spices (except the nutmeg, sugar and Kewra) with a little water to prevent burning. Add the meat and mix well with the spices. When the water of the meat has dried, add 2-3 glasses of water (1 glass enough for chicken). By now the fried onion would have cooled and turned crisp. Crush it and add it to the pot. Cover and cook on low flame till the meat is tender. When the meat has softened and the gravy has acquired the desired consistency, add a pinch of Nutmeg (Jaiphal) and Mace (Javitri), Kewra and sugar. Leave on very low heat (dum) for two minutes. Serve hot with naan. Serving: Adequate for 6 to 8 persons.
black cardamom Green Cardamom Cloves Black Pepper corns Ground up Cilantro / Coriander seeds Used whole, sliced and ground. Used as paste & slices Paprika, Cayyene pepper powder
Shahrukh Khan
Age: 124
7903 days old here
Total Posts: 43596
Points: 0
Location:
Netherlands, Netherlands
Kashmiri Chai (Tea)
Ingredients Instructions 4 cups water 2 tsp. green tea ¼ tsp. soda bicarbonate ¼ tsp. salt 1 cup milk 2 tsp sugar ¼ tsp. green cardamom (Chhoti Ilaichi) powder ½ tsp chopped pistachio
Boil water with the green tea till half and add two more cups of water till half again. Add soda bicarbonate and salt. Sugar and Milk as per taste.
Shahrukh Khan
Age: 124
7903 days old here
Total Posts: 43596
Points: 0
Location:
Netherlands, Netherlands
Gole Guppay
Ingredients Instructions Gole Guppay: 1 cup white flour (maida) 1/2 cup suji (semolina)
The dip: Red chili (Lal Mirch) powder to taste. 1/2 bunch fresh mint (Podina) leaves 1 heaped tsp. cumin seeds (Zeera) Salt to taste 1 pinch black salt (Kala Namak) 2 glass Water 2-3 green chilies 1/2" piece fresh ginger (Adrak) or 1/4 tsp grinded. 1 tbs. tamarind (Imli) paste 1/2 tsp. carom seeds (Ajwain)
Mix the white flour and suji and kneed into a hard dough. Flatten into a VERY thing sheet and cut into 2" diameter circles with a cookie cutter. Deep fry until golden.
Grind all the ingredients for the dip together and strain. Keep the liquid that strains through.
You can either have this dish plain or you can boil some chickpeas and potatoes and stuff them into the Gole Guppay. There are several other variations as well. You can add Imli chutney and yogurt as well.
Shahrukh Khan
Age: 124
7903 days old here
Total Posts: 43596
Points: 0
Location:
Netherlands, Netherlands
Faluda
Ingredients Instructions Pre-boiled spaghetti (unsalted) 2-3 scoops of Vanilla or Pistachio ice cream ½ cup cold milk Rose syrup or Roohafza (according to taste) Crushed ice
A few tbs. of preset Jell-O (optional) Assorted fruits chopped pineapple. peaches... banana....etc. (optional) Assorted dry fruits (optional) Take a tall, wide-mouthed glass. Add all the ingredients in a layered form. Serve chilled.
Shahrukh Khan
Age: 124
7903 days old here
Total Posts: 43596
Points: 0
Location:
Netherlands, Netherlands
Biryani-Sindhi
Ingredients Instructions 1 to 1½ kg mutton/chicken 1 kg Basmati rice ½ kg potato ½ kg tomato 250 grm. yogurt 1 tsp red chili powder 4 tsp salt 3 onions medium 2 tsp. garlic (Lehsan) paste 2 tsp. ginger (Adrak) 8 green cardamom (Chhoti Ilaichi) 4 black cardamom (Bari Ilaichi) 10 cloves (Laung) 10 pcs. black pepper (Kali Mirch) 1 tsp. cumin seeds (Zeera) 1 stick cinnamon (Dalchini) 2 bay leaves (tezpatta) 250 grm. oil or ghee 6 green chilies 2 tbs. coriander (Dhaniya) leaves 2 tbs. mint (Podina) leaves 1 tbs. Kewra 2 pinch yellow food color 1 tbs. sugar 10 to 15 prunes (Aaloobukharay) Slice the onion and fry it in oil until it is light brown. Take out half of it and keep aside. Add Garlic (Lehsan), Ginger (Adrak), salt, chili powder, cloves, cardamoms, Black Pepper corn. (Kali Mirch), Cumin Seeds (Zeera), bay leaves, cinnamon, and yogurt to the remaining half. Fry this until the water is dry and then add the meat and fry it again. Add some water and cook on low heat until the meat is tender and the water has evaporated. Peel the potatoes and cut them into large chunks. Boil until they're half cooked.
Soak the rice in water for half an hour. Boil and Drain the water off when they're half done. Add chopped tomatoes, green chilies (whole), Mint (Podina), Coriander (Dhaniya) leaves, prunes (Aaloobukharay), boiled potatoes and the brown onion kept aside. Add this to the meat.
Layer this with the rice in a pot. Sprinkle a solution of food color, sugar and Kewra.
Keep the lid closed and cook this on low heat until the rice is done. Gently mix it before serving. Serve with Raita.
Shahrukh Khan
Age: 124
7903 days old here
Total Posts: 43596
Points: 0
Location:
Netherlands, Netherlands
Spiced Potato bites Ingredients Instructions
700 gm Potato 4 tbs. cooking oil ½ tsp. salt or according to taste ¼ tsp. garam masala ½ tsp. cumin seeds (Zeera) powder ½ tsp. coriander (Dhaniya) powder ½ tsp. chili (Lal Mirch) powder (to taste) Boil the potatoes with skins till soft. Cool.Peel and dice into 1 inch cubes. In a non-stick pan heat the oil on medium heat. Add the potatoes and fry lightly stirring occasionally till golden brown. Add all spices and stir till potatoes are evenly coated. Remove. Serve hot or cold.
Shahrukh Khan
Age: 124
7903 days old here
Total Posts: 43596
Points: 0
Location:
Netherlands, Netherlands
Paratha
Ingredients Instructions 2 cups Flour 1/4 tsp. Salt 1 cup water Oil or ghee as need In flour add salt and mix. Add a little water and mix. The consistency should be soft and putty-like. It helps if you kneed it with a wet hand. Keep the dough in the fridge for 5 minutes. Divide this dough into 4 portions. Roll each portion into a ball and flatten it into a chapati shape (round). Spread a little oil or ghee on it. Make a cut in it from the center to the edge. Pick up the cut edge and start rolling it so that you end up with a cone. With the palm of your hand flatten it while twisting it so that it once again forms a ball type thing. Flatten it again in chapati shape and fry it on medium to low heat with three tbsp oil or more depending on the size of the frying pan. Turn it over once the bottom is golden brown. When both sides are golden brown it’s done
Shahrukh Khan
Age: 124
7903 days old here
Total Posts: 43596
Points: 0
Location:
Netherlands, Netherlands
Imli Chutney
Ingredients Instructions 250 gms. tamarind (Imli) 2 cups sugar Salt according to taste 1/2 tsp chili (Lal Mirch) powder ½ inch piece of ginger (Adrak) or Dried ginger (Sounth) Soak the imli in lukewarm water so that it softens. Rub well to remove the seeds. Strain out all the juice into a container. Put on low heat and bring to boil. Add sugar, salt and chili powder and keep stirring and cooking on low heat till it starts to become thick. A small piece of ginger can be added and later removed for an extra flavor. When desired consistency achieved remove from heat and allow to cool before storing (in a jar with a lid).
Shahrukh Khan
Age: 124
7903 days old here
Total Posts: 43596
Points: 0
Location:
Netherlands, Netherlands
Qorma Ingredients Instructions 1 Kg mutton or chicken 4 black cardamom (Bari Ilaichi) seeds 18 green cardamom (Chhoti Ilaichi) 24 cloves (Laung) 24 whole black pepper (Kali Mirch) 8 tsp. coriander (Dhaniya) powder 250 grm. onion 1 to 1½ tsp. salt (according to taste) 1 ½ tbs. garlic (Lehsan) paste 1 tbs. ginger (Adrak) paste 250 grm. yogurt 1½ to 2 tsp. chili (Lal Mirch) powder 250 grm. ghee or oil. 1 pinch of nutmeg (Jaiphal) and mace (Javitri) powder 1 tbs. of Kewra 1 tsp. sugar Slice the onion finely and fry in the ghee/oil on very low flame till they are golden-brown. Remove the fried onion from the oil and keep aside. In the oil add all the spices (except the nutmeg, sugar and Kewra) with a little water to prevent burning. Add the meat and mix well with the spices. When the water of the meat has dried, add 2-3 glasses of water (1 glass enough for chicken). By now the fried onion would have cooled and turned crisp. Crush it and add it to the pot. Cover and cook on low flame till the meat is tender. When the meat has softened and the gravy has acquired the desired consistency, add a pinch of Nutmeg (Jaiphal) and Mace (Javitri), Kewra and sugar. Leave on very low heat (dum) for two minutes. Serve hot with naan. Serving: Adequate for 6 to 8 persons.
black cardamom Green Cardamom Cloves Black Pepper corns Ground up Cilantro / Coriander seeds Used whole, sliced and ground. Used as paste & slices Paprika, Cayyene pepper powder
Shahrukh Khan
Age: 124
7903 days old here
Total Posts: 43596
Points: 0
Location:
Netherlands, Netherlands
Chicken Tikka
Ingredients Instructions 1 kg. chicken 1½ tsp. ginger (Adrak) paste 1½ tsp. garlic (Lehsan) paste bunch fresh coriander (Dhaniya) leaves 3-4 green chilies 1 medium onion 1 tsp garam masala 4-5 Whole dried red chilies ½ salt (according to taste) 6 tbs. yogurt OR 3 tbs. lemon juice Mix all the spices together. Put in a blender and make a paste. Make 4-5 deep cuts on each side of the chicken pieces. This will help it cook better on the inside as well as giving it a better flavour. Coat the pieces with the paste and leave to marinate for a few hours preferably overnight in fridge. Then BBQ or bake in oven. If baking in the oven use an aluminum tray covered with foil for the first 20 minutes at 375o F. Uncover, turn the chicken over, and cover it up again. Bake for an additional 10-15 minutes. By this time the chicken should be cooked. Increase the temp to 4500F , uncover and bake until the top is dry and the cuts that you made have 'opened up'. Turn over and when it looks done - it’s done! Serve with salad and naan Serving: 2 to 3 persons
2 Condensed milk (Milkmaid) - 1tin Milk - 2 tins (same tin as that of the condensed milk) Vanilla essence - 1/2tsp Cashew nut - 1/4cup Gelatin - 1tbs
Method :
Crush the corn flakes into small pieces with the hands. Mix butter, sugar, orange juice and grated coconut. Add this to the corn flakes and mix well. Transfer the mixture to an ovenproof dish. Bake in a preheated oven, 1600C, for 5 minutes. When it becomes cool, keep it in the refrigerator.
Melt the gelatin with some milk and heat it and keep aside. Cut the cashew nuts into small pieces. Mix the condensed milk with the remaining milk and add the cashew nuts and essence.
Take out the corn flakes from the fridge. Pour the condensed milk mixture slowly with a spoon above the corn flakes and again keep it in the refrigerator. Decorate the pudding with cherries, pineapple pieces and orange with the skin and seed removed.
Crush the glucose biscuits coarsely. Mix it with butter, sugar and cashew nuts. Bake for 8 minutes.
Remove the seeds of the dates and cook adding 1.5 cups of water. Add sugar and when it thickens remove from fire. Pour it above the biscuit mixture.
Put the china grass in 3/4 cup of water and melt it in the fire. Heat the condensed milk, milk and sugar mixed together. Pour the melted china grass into it. Remove from fire and add vanilla essence. When it becomes cool, pour it over the biscuit mixture.
Heat the orange juice with the sugar. Melt the china grass as mentioned above and add it to the orange juice. Remove from fire and when the solution becomes cool, pour it over the biscuit mixture. Keep this in the refrigerator. Serve cold and decorate with cashew nuts.
