Powder the ingredients 1 to 5. Mix this along with sugar and water and boil till the 12 cups of water reduces to 10 cups. The more it thickens the tastier it becomes. Sauté onion in ghee and add along with this drink.
QUEEN VICTORIA
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Noodles Ingredients: Thin Rice or Egg Noodles - 450gms Baby shrimps - 450 gms Skinless chicken breast (well cooked, cut into 1/4 inch) - 1 Soy sauce - 2 tbs Cornstarch - 1 tbs Spring onion (Scallion) cut in 1 inch length - 1/4 cup Red or green capsicum, cut into small pieces - 1 Minced garlic - 1 Green Beans - 1/2 cup Onion, cut into small pieces. - 1 tbs Garlic - 1 tbs String beans cut into small rounds - 1/2 cup Eggs - 2 nos Carrot, sliced - 1/2 cup Curry Powder (optional) - 2 tbs
Method:
Soak the noodles in cold water for an hour.
Marinate the cooked and shell removed shrimp with 2 table spoon of soy sauce and cornstarch and keep for 10 minutes.
In a hot wok, heat oil and add fry ginger, garlic, spring onions, and stir well. Add marinated shrimp followed by chicken stock and cooked chicken to oil and stir for 30 seconds to one minute. Remove the content and set aside. In the same oil, saute beans, capsicum, carrots and onions. You can also use half boiled vegetables if you don't like the taste of raw vegetables. Season and cook for one minute and set aside.
Pour a little oil and when the oil gets hot, fry two beaten eggs and scramble to break it into small pieces. Add rice noodles and stir and fold noodles till the eggs and noodles dispersed uniformly. Continue to stir to avoid noodles from sticking to the pan. Add pepper and salt, if you want more spicy noodles, you can add curry powder now. When noodles are streaming hot, add the prepared shrimp, chicken and vegetables to the noodles and continue to mix and stir until everything is streaming hot.
You can also choose vegetables of your choose like mushrooms, water chestnuts, bamboo shoots, baby corn, broccoli etc.
Boil the egg and cut it into 4 pieces. Take a bowl and mix onion, green chilly, ginger, garlic, curry leaves and besan flour with some water. Make a dough with it.Take a small portion from the dough and roll it into round. Place the egg in it and cover.
Heat the oil in a pan and fry the bajee till golden brown. Serve hot.
London_Girl
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QUEEN VICTORIA said:
Haleem Ingredients :
1. Wheat - 1/2kg 2. Water - 3litre 3. Sliced Onion - 1 4. Salt - to taste 5. Clove, Cinnamon, Cardamom - 1 or 2 each 6. Cashew nuts, Raisins, Onion - to decorate 7. Chicken or Mutton - 150gm 8. Ghee - 30 gm
Method of Preparation :
Cut the chicken or mutton into small pieces. Cook the meat with wheat, sliced onion, spices and salt in water. Cook on slow fire till the meat is tender. Remove from fire. Take out the mutton and chicken pieces and grind the rest (wheat, onions and spices). Mash the mutton or chicken pieces and add it to the ground mixture. Fry cashew nuts and raisins in ghee and pour it over the haleem. Decorate with fried onion and serve hot
you know QV, i can cook, but i never cooked anything which is pure lahori dish, so i'll try this one over the weekend, inshallah
QUEEN VICTORIA
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Spinach Soup Serve & nbsp; : 4
Cooking Time : 12 min
Ingredients :
Spinach - 500gm Corn flour - 10gm Garlic paste - 1tsp Butter - 25gm Brown onion paste - 50gm Water - 300ml Cream - 150ml Salt - 2tsp Fresh cream for garnish Method :
In a pan, lightly brown the corn flour on a medium flame and keep aside. Boil spinach in cutting edge micro wonder for 8 minutes on high. Cool and make puree. Add brown onion paste, garlic paste and corn flour, cook for 3 minutes in cutting edge micro wonder. Stir in cream and microwave for 1 minute. Garnish with fresh cream.
Brown Onion Paste : Fry onion in the pan with low flame till golden brown and grind it to paste.
QUEEN VICTORIA
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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
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Poached Egg on Cheese to Set Serves : 2
Cooking time : 5min
Ingredients :
Eggs - 4 Black pepper - 1/4tsp Butter - 10gm Toasts - 4 Grated cheese - 150gm Salt - to taste Method :
Take the quarter plate or full plate. Put two tablespoons of water on the base. Carefully break one egg onto the plate. Prick each yolk once with a toothpick. Season with salt and pepper. Microwave for 5 minutes or until the whites are just set. Leave aside.
Butter the toast and top with grated cheese. Place them on the plate for 3 minutes. Place the cheese toast on the plate, remove egg carefully and place on each cheese. It is now ready to be served.
QUEEN VICTORIA
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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
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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.
QUEEN VICTORIA
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Brinjal Curry "Enna Kathrikai" (Tamil Nadu specialty) Ingredients:
Brinjal the small round variety about 10 - 300 gms
Bengal gram dhal - 3 dsp
Black gram dhal - 2 dsp
Dry chillies - 18
Coriander - 3 dsp
Asafoetida powder - 1/2 tsp
Salt
Oil - 5 dsp
Tamarind a ball the size of a marble
Method:
Slit the brinjal into 4 with out separating the pieces and with the stalk on. Keep them in salted water. Fry the different dhals, coriander and chillies in a little oil, powder well and add the asafoetida also. Mix a little salt and water and fill the inside of the brinjal with this. Heat the remaining oil, put the filled brinjal and carefully saute well. Pour, 1 cup of water and allow the curry to simmer. Add 1/2 cup of tamarind water also and when the gravy is thick and coats the brinjal, remove from fire.
QUEEN VICTORIA
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Mango squash Ingredients :
Ripe Mango juice - 6cups Water - 9cups Sugar - 9cups Citric Acid - 4tsp Potassium meta bisulphate - 3/4tsp Method :
Cut the mango (with less fibre) into small piece and with the hands, squeeze the juice from it. Strain the juice through a sieve and keep aside.
Heat the water and add sugar and citric acid to it. When the sugar completely dissolves, remove from fire and sieve through a thin cloth. Allow it to cool.
Add the mango juice in the sugar solution. Stir it well. Dissolve potassium meta bisulphate in some water and mix it with the squash. Keep it in an air tight bottle.
Cook the grapes for 10 minutes. When cool, squeeze it well and sieve. Make a syrup with sugar, water and citric acid. Add the grape juice and essence to this syrup and stir well. Store the squash in a bottle. To serve, take 1/4glass of squash and mix it with water. Add more sugar if needed.
Method 2
Ingredients :
Grape juice - 6cups Water - 6cups Sugar - 12cups Citric Acid - 4tsp Grape Essence (tonovin) - 2tsp Sodium benzoate - 11/4tsp Method of Preparation :
Clean the grapes (either black or rose) and smash it with a ladle. Boil this until the grapes completely dissolves in the solution. After that filter it and remove the skin and the seeds. Keep aside and allow it to cool.
Heat the water and add sugar and citric acid to it. When the sugar completely dissolves, remove from the fire and sieve through a thin cloth. Allow it to cool.
Add the grape juice in the sugar solution. Stir it well. Add the essence in it. Dissolve sodium benzoate in some water and mix it with the squash. Keep it in a dry air tight bottle.
QUEEN VICTORIA
Age: 124
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Apple Squash Ingredients :
1. Fresh ripe Apples - 1kg Water - 1cup 2. Sugar - 11/2 to 13/4kg Water - 2 cups Citric Acid - 2 heaped tsp 3. Cinnamon 1inch length - 6 pieces Water - 1/4cup 4. Yellow Colour - a pinch 5. Potassium meta bisulphate - 1/4tsp
Method :
Peel the apples and cut into small pieces. Grind it smoothly with 1cup of water in a liquidiser. Instead of using the liquidiser, you can also steam the apple pieces, smash and mix it well with 1 cup of water. Add the water slowly to the mixture, strain in a sieve and keep aside.
Crush the cinnamon pieces and boil it in 1/4cup of water. When it boils, filter the water and keep aside.
Heat 1/2kg sugar, 2 cups water and citric acid in a vessel. Stir it continuously. When the sugar dissolves in the water, add the apple pulp into it. Add the cinnamon solution and yellow colour in it. Remove from fire as soon as it boils and allow to cool. When the solution cools, dissolve potassium meta bisulphate in it and store the squash in a dry bottle.
Note: You can make tasty Mango soufflé by adding the required amount of milk and cream with this squash.
Clean semolina and flour. Sieve flour. Take semolina, sugar and flour and mix well with milk in micro wonder so that no lumps are formed.
Now add cocoa powder, ghee and cooking soda, roasted nuts and stir well. Keep in the microwave oven in high for about 7 minutes. Test with a toothpick to see if it is cooked well. Otherwise keep for another 1-2 minutes. Now the pudding is ready to serve.
Note : In case the cocoa powder is sweet, the quantity of sugar needs to be reduced accordingly.
Put the corn flour, cocoa powder and sugar in a bowl and blend together with 100ml of milk to make a smooth paste. Stir in the remaining milk and the butter. Microwave in cutting edge micro wonder on high for 4 minutes to thicken sauce, stirring every 1 minutes.
QUEEN VICTORIA
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Poached Egg on Cheese to Set Serves : 2
Cooking time : 5min
Ingredients :
Eggs - 4 Black pepper - 1/4tsp Butter - 10gm Toasts - 4 Grated cheese - 150gm Salt - to taste Method :
Take the quarter plate or full plate. Put two tablespoons of water on the base. Carefully break one egg onto the plate. Prick each yolk once with a toothpick. Season with salt and pepper. Microwave for 5 minutes or until the whites are just set. Leave aside.
Butter the toast and top with grated cheese. Place them on the plate for 3 minutes. Place the cheese toast on the plate, remove egg carefully and place on each cheese. It is now ready to be served.
Pour the boiling water into a bowl, stir in a cardamom seeds and leave for 15 minutes to infuse.
Meanwhile, put the condensed milk into a blender together with cold water, pistachio nuts, almonds and almond essence. Process the mixture until very finely mixed. Add the cooled and strained cardamom water and pour into a bowl. Whip the cream until soft peaks form. Whisk into the mixture. Pour into a container and freeze until semi-frozen around the edges and mushy in the centre.
Transfer the mixture to a bowl and mash well with a fork. Divide the mixture evenly between 6-8 small moulds and freeze for at least 4 hours or overnight until firm. To serve, dip the base of each mould quickly into hot water and run a knife around the top edge. Turn out on to serving plate.
Method 2
Ingredients :
Milk - 6cups Corn flour or arrowroot - 8tbs Mawa - 11/2cup Castor Sugar - 13/4cup Cream - 1cup Keora Essence Badam, Pista, Cardamom - few pieces
Method of Preparation :
Preparing Mawa : Boil 1 litre milk and add a pinch of soda, stirring continuously. When it thickens to mawa consistency remove from heat and cool.
Put corn flour and sufficient amount of mil to make thick paste. Grind it for few seconds. Add rest of milk and grind once again. Pour it into a vessel and boil until it thickens. Add mawa to it and remove immediately from heat. Grate badam, pista and cardamom. Add sugar and cream to it. Add this to the prepared paste. Pour a few drops of keora essence. Fill the paste in a
Boil the milk well. when it cools down mix the custard powder in a little milk and keep aside. Separate egg white and egg yolk. Boil the bananas in some milk. When it is done smash the bananas well after removing the seeds. Keep the remaining milk in a small flame and when it begins to boil stir in sugar and custard powder kept aside. Add the beaten egg yolk and the smashed bananas to it. Keep stirring while adding all the ingredients. Remove from the fire. When it cools down add the essence and beat well in a mixer. Keep it in a freezer to set. When it is half set take it out and add the egg white and beat it well. Again freeze it until solid.
Heat sugar and water in a saucepan stirring occasionally until the sugar dissolves. Boil for 10 minutes without stirring. Remove it from the heat and allow to cool slightly. Mix the cooled syrup with the coconut milk and pour into a container. Cover and freeze for about 3 hours or until semi-frozen around the edges and mushy in the centre.
Transfer the mixture to a bowl and cut up with a knife. Then place half the quantity at a time in a food processor and process until smooth, or whisk thoroughly by hand. Turn the mixture into a bowl. Whip the cream until soft peaks form and fold into the ice-cream, then stir in the desiccated coconut. Return the mixture to the container and freeze again until solid.
Trim and cut each slice of bread into four pieces and deep fry to a golden brown colour. Drain thoroughly and keep aside. Fry all the nuts and pound coarsely. Also fry the raisins. Take a wide pan and put in milk, condensed milk, 2 tablespoon sugar, cardamoms and nutmeg. Cook on a low fire till the mixture turns a little thick, then put the fried bread side by side in the pan. Let it cook till all the moisture is absorbed by the bread. Serve cold garnished with nuts and raisins and covered with foil.
QUEEN VICTORIA
Age: 124
7804 days old here
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Ghee Rice Ingredients :
1. Raw rice - 1/2 kg 2. Clove ;- 4 no's 3. Cinnamon - 4 no's 4. Star Anise - 1no 5. Pepper - 10 no's 6. Butter or Ghee - 1 tbs 7. Salt - to taste
Method of Preparation :
Boil rice with all the ingredients except butter in sufficient water. When it is done, strain the water. Spread butter on top and close with a lid. Serve hot with Chicken Hussainy or Mutton Kuruma. If needed you can decorate with fried onions.
QUEEN VICTORIA
Age: 124
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Location:
Lahore, Pakistan
Lime Squash Ingredients :
Lime juice - 6cups Sugar - 12cups Water - 6cups Potassium meta bisulphate - 3/4tsp Method :
Take the juice from the lime.
Heat the water. Add sugar and 2tsp of lime juice to it. When the sugar completely dissolvs, remove from the fire and sieve through a thin cloth. Allow it to cool.
Add the lime juice in the sugar solution and stir well. Dissolve potassium meta bisulphate in some water and mix it with the squash. Store in an air tight bottle.
QUEEN VICTORIA
Age: 124
7804 days old here
Total Posts: 26285
Points: 0
Location:
Lahore, Pakistan
Tomato Squash Ingredients :
Tomato - 1kg Water - 1cup Sugar - 1kg Water - 2cup Citric Acid - 1tsp Red Colour - 2 pinch Potassium meta bisulphate - 1/4tsp Method :
Grind the tomatoes with 1 cup of water and sieve it. Boil 2 cups of water in a vessel. Add the sugar and citric acid in it. When the sugar dissolves, add the tomato juice. Mix the colour in 1dsp of water and add it to the squash. Remove from fire immediately after boiling and allow to cool.
When the solution cools, take 1/4cup of juice from it and dissolve potassium meta bisulphate in it. Pour this to the remaining squash and stir well. Store the squash in an airtight bottle. The squash can be used after 2 days.
