QUEEN VICTORIA
Age: 124
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Raw mango squash Ingredients :
Raw Mangoes - 1kg Water - 1cup Sugar - 11/2kg Water - 2cup Citric Acid - 2tsp Potassium Meta bisulphate - 1/2tsp Method :
Peel the skin of the mango and cut into small pieces. Cook the mango pieces with 1cup of water. When it is done, remove from the fire and allow to cool. After that either grind it in an electric liquidiser or squeeze the mango pieces with a ladle. Sieve the solution through a cloth and keep aside.
Heat 11/2kg sugar, 2 cups water and citric acid in a vessel. Stir continuously. When the sugar dissolves in the water, add the mango juice into it. When the squash boils, remove it from the fire 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.
Toast the saffron strands very lightly. Crush the saffron strands finely and place in a small bowl. Add milk and crushed seeds. Stir well and leave to cool.
Melt the butter in a frying pan, add sugar, cassia or cinnamon and stir well. Peel and slice the bananas and fry both sides gently for about 1 minute. Remove from the pan and place the fried banana slices in the serving glasses.
Mix the yogurt with the cold spiced milk and the honey. Spoon the mixture on top of the banana and liberally sprinkle the surface with toasted flaked almond. If wished, chill before serving.
Sauté 3dsp of sugar in a pan until it become brown in colour. When it is done remove from fire and add 1/4cup of water to it.
Cut the raisins into three pieces each and dip and keep it in 1dsp of brandy for a night.
Remove the roasted portion of the bread and smash it. Add 2dsp of flour and baking powder to the bread powder and mix it well with the hands.
Beat the butter and the powdered sugar with the egg beater. Put the eggs one by one into it and beat it well. After that add the sugar solution, vanilla essence, bread powder and raisins to it. Mix it well. Add 1/4cup of milk to the mixture. Pour this to a oiled vessel and cover with a butter paper. Place it it in a big vessel containing water and steam for an hour in a good flame.
For the custard: Heat the condensed milk, milk and sugar in a vessel and keep stirring with a spoon. When it steams, simmer the flame. Add corn flour mixed with 1/4cup of milk into the vessel. Stir continuously. When the custard thickens, remove from fire. Keep it in the fridge when it cools. Pour the cold custard over the pudding and decorate with crushed cashew nuts fried in ghee.
Remove the brown portions of the bread. Mix the pineapple jam and butter. Spread it over one bread slice and cover with another bread. Make 4 such pieces. Apply butter evenly in a heat proof vessel and place the bread slices on it. Mix all the 3rd ingredients. Pour it over the bread slices evenly. Sprinkle 2dsp sugar over it. Bake it by place the heat proof vessel in another aluminum vessel which contains hot water. Do not allow the pudding to become very thick. Remove the heat proof vessel. When the pudding cools, keep it in the refrigerator and serve after some time.
QUEEN VICTORIA
Age: 124
7765 days old here
Total Posts: 26285
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Location:
Lahore, Pakistan
Sausage Roll Ingredients : Serves 6
For the Pastry
Plain Flour - 225gm Salt &n bsp; - to taste Butter - 75gm Vegetable oil - 75gm Lemon juice - 2tsp For the Filling
Parsley ; - 2tbs Spring Onion - 1 small bunch Pork sausage - 450gm Beaten egg - 1
Method :
Sift flour and salt in a large bowl. Mix butter and 1tbs of oil. Add a quarter of the oil mixture to the flour and rub until it resembles fine bread crumbs. Dissolve lemon juice in cold water. Add it to the flour and make a dough out of it. Knead until the dough is smooth and free from any cracks.
Roll the dough to an oblong (30cm x 10cm) size. Rub a second quarter of the blended oil-butter mixture over the top of the pastry. Fold the pastry like a roll. Seal edges with the rolling pin and then give the pastry a half turn.
Roll out the above pastry again into an oblong shape; repeat the same procedure as above. Seal the edges, wrap and chill for 15 minutes. Then, repeat the rolling and folding once more and put it to chill for 30 minutes.
Mix chopped parsley and spring onions well with the sausage meat. Make 2 rolls.
Roll out the pastry on a floured surface into 2 oblongs. Place the sausage meat rolls on top of the pastry. Lightly brush the edges of the pastry with water; pinch edges firmly together.Then with a round-bladed knife, knock edges firmly together, sealing well.
Cut into 11/2inch pieces with a sharp knife. Place a lightly greased baking sheet. Mark the sausage rolls across the top with a knife and brush with a beaten egg. Leave to cool in the fridge for 20 minutes.
Preheat the oven (4000 F/ 2000 C) and cook the rolls in the oven for 15-20 minutes or until they turn golden brown.
QUEEN VICTORIA
Age: 124
7765 days old here
Total Posts: 26285
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Location:
Lahore, Pakistan
Potato Bajee Method 1
Ingredients :
Potatoes - 500gm Green Chillies - 10 nos Ginger - a small piece Big Onion - 100gm Curry leaves - 2 sprigs Besan flour - 250gm Salt - to taste Water Coconut oil
Method of Preparation :
Steam the potatoes and peel the skin. Smash it well with a ladle. Crush green chillies, ginger, big onion and curry leaves. Mix this with the smashed potatoes and add salt to taste. Make small balls with the potato mixture.
Make a batter with besan flour, salt and sufficient water. Heat oil in a pan. Dip the prepared balls in the batter and fry till golden brown. Serve it hot.
Method 2
Ingredients :
1. Potatoes - 2cups 2. Wheat powder - 2cups 4. Yogurt - 1/4cup 3. Green Chillies - 6nos Ginger - a small piece Small onions - 10nos Curry leaves - 2sprigs 5. Salt - to taste Water 6. Oil to fry
Method of Preparation :
Chop the 3rd ingredients. Heat some oil in a pan and sauté the chopped ingredients. Keep it aside.
Cook the potatoes and smash it. Mix wheat powder, salt and water in a bowl. Add the smashed potatoes, sautéed ingredients and yogurt and mix well. Make small balls and fry it in the oil till golden.
QUEEN VICTORIA
Age: 124
7765 days old here
Total Posts: 26285
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Location:
Lahore, Pakistan
Mint pakoda Ingredients :
Besan Flour - 1cup Rice Powder - 1cup Ghee - 2tbs Soda powder - 2pinch Finely chopped mint leaves and coriander leaves - 2cups Cashew nuts - 12nos Ground ginger and green chilly - 1tsp Chilly powder - 1/2tsp Cumin seeds - 1/4tsp Salt to taste Oil to fry Method :
Sift besan flour and rice powder and mix it. Add salt and chilly powder to it. Rub ghee finely with the soda powder. Add it to the besan-rice mixture. Cut the cashew nuts into 3 or 4 pieces. Mix all the ingredients together with some water except the oil. Make it a thick batter.
Heat oil in a pan. Pour spoon fulls of prepared batter into the oil and fry until golden brown.
QUEEN VICTORIA
Age: 124
7765 days old here
Total Posts: 26285
Points: 0
Location:
Lahore, Pakistan
aray dear yahan bohat si easy recipies hain tum salads say start lo picchlay pages per hain germi hai na khana khanay ko kam jee chahta hai so salads are light diet nourishing and fat free
QUEEN VICTORIA
Age: 124
7765 days old here
Total Posts: 26285
Points: 0
Location:
Lahore, Pakistan
Milk Fruit Pudding Ingredients :
1. Egg - 2 Sugar - 2dsp 5. Ingredients for custard Boiled Milk - 1cup Egg - 1 Sugar - 1/2cup 2. Warm Milk - 1 cup 3. Refined Flour - 1cup Melted Butter - 1tsp Vanilla Essence - 1/4tsp 6. Refined Flour - 1tsp Milk - 1/4cup Vanilla Essence - 1/4tsp 4. Fruit Salad which is made with different coloured fruits - 2cups
Method :
Beat the egg well adding sugar intermittently. Pour the warm milk slowly into it. Beat while adding the milk. Add the sieved flour into it and mix well. Add the melted butter to this mixture and make a round pan cake (like a dosa).
Method of preparing custard :
Beat the eggs well adding boiled milk slowly to it. Stir in 1/2cup of sugar. Keep the solution on the fire and continue stirring. Mix flour with 1/4cup of milk and sieve it. Add this to the custard solution. When it becomes thick, remove from fire. When it becomes cool, keep it in the refrigerator.
To Decorate :
Place the pan cake in a serving bowl. Arrange the fruit salad on top of the pan cake. Pour custard around it and keep it in the refrigerator to set.
Mix cocoa in 1/4cup of coconut milk. Melt the cocoa by keeping in a low flame. Pour this thinly around the pudding. Serve cool.
Mix condensed milk in hot water. Beat the eggs well with an egg beater and mix it with the condensed milk. Add vanilla essence to it. Apply ghee evenly on a dish and pour the mixture into it. Close with a tight lid.
Take some water in a pressure cooker and place the dish inside and cook it in steam. Do not put the weight of the cooker. Cook for about 20 minutes. Allow to cool.
Cut each of the cashew nuts into 4 pieces. Fry cashew nuts and raisins in ghee. Spread this over the pudding and keep in the refrigerator to cool.
Tender Coconut pieces - 1cup Bengal Gram Dhal - 1/2cup Milk - 21/2cup Condensed Milk - 1/2tin Sugar - 1/2dsp Finely chopped china grass - 10gm Water - 1cup Tender Coconut water - 11/2cup Rose Essence Method :
Heat the milk, condensed milk and sugar in a vessel and stir it continuously. Wash the china grass and soak it in 1cup water. In another vessel keep it in fire; stir continuously. When the china grass completely dissolves in water, add the water of the tender coconut. Mix the content of the two vessels together and keep it in fire for about 2 minute and strain it. Add 2-3 drops of rose essence into it.
Cook the bengal gram dhal. Take a flat bowl and pour half of the prepared milk solution into it. Add tender coconut and half of the cooked bengal gram dhal in it. Stir it well. When it cools, keep it in the refrigerator. Decorate the pudding with the remaining dhal, grated coconut and cherries.
Note: you can also make the pudding without the bengal gram dal.
friend_16
Age: 124
7646 days old here
Total Posts: 10089
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Location:
Pakistan, Pakistan
QUEEN VICTORIA said:
aray dear yahan bohat si easy recipies hain tum salads say start lo picchlay pages per hain germi hai na khana khanay ko kam jee chahta hai so salads are light diet nourishing and fat free
ok .. i'll start wid salads.. easy bhee hai aur maazay ka bhee..
QUEEN VICTORIA
Age: 124
7765 days old here
Total Posts: 26285
Points: 0
Location:
Lahore, Pakistan
Ingredients: For stuffing: 250gms chicken keema 3 green chillies chopped 2 tomatoes chopper 1 onion chopped 1\2 tsp chilli powder
1\2 tsp garam masala powder 6 cloves garlic chopped 1" ginger piece chopped coridander leaves chopped salt to taste 2 tbsp. oil
How to Prepare:
Method: Heat oil, fry ginger garlic. Put in chicken keema and fry well. Add in garam masala powder, chilli powder and salt. Add tomatoes and fry till tender and oil separates. Add onion, green chillies and coriander leaves. Set aside to cool.
How to stuff: Take 250 gms flour. Rub in 1 tsp ghee and 1\2 tsp salt. Add water and knead to a smooth dough. Roll it out into a long roll about 2" in diameter. Cut into equal size and flatten. Take a small piece of small roti, fill in the chicken mixture then put another roti over it. Seal the edges, flatten it and roll out to parathas. Heat tawa and shallow fry on both sides till light brown.
QUEEN VICTORIA
Age: 124
7765 days old here
Total Posts: 26285
Points: 0
Location:
Lahore, Pakistan
For the samosa stuffing:
½ cup(s) shelled green peas 2 tablespoon(s) oil 1 teaspoon(s) cumin seeds 2 green chillies chopped fine 1 teaspoon(s) finely chopped ginger 2 large potato(es) peeled and cubed ½ teaspoon(s) red chilli powder salt to taste ½ teaspoon(s) dry mango powder (amchoor) or lemon juice ½ teaspoon(s) garam masala (hot spice mix) 2 tablespoons chopped coriander leaves
For the samosa pastry shell:
1 cup(s) plain flour (maida) ½ teaspoon(s) baking soda ½ teaspoon(s) baking powder ½ teaspoon(s) carom seeds (optional) 3 tablespoons ghee (clarified butter) / oil salt to taste water as required for kneading oil to deep fry
Direction:
Cook the peas in boiling salted water for about 10 minute(s) or till soft. Refresh in cold water and drain well. Heat the oil in a pan. Toss in the cumin seeds and let them crackle. Add the green chillies and ginger. Fry briefly. Add the potato cubes and mix well. Add the red chilli powder, salt, dry mango powder and garam masala powder. Toss well. Sprinkle some water. Cover and cook on low-medium heat for about 10 minutes or till the potatoes are cooked. Mix in the cooked green peas and put off the heat. Let cool. Mix in the coriander leaves. To make the samosa pastry shell, sieve together the plain flour, baking soda, baking powder and salt. Mix in the carom seeds and ghee / oil. Add water little by little whilst mixing with fingers to make a stiff dough, the consistency of a shortcrust pastry. Keep covered with a damp cloth for about 15 minutes. Divide the dough into 16 equal balls. Apply a little dry flour to each ball when rolling into a circle of 4" diameter. Cut each circle into two and lightly dampen the edges of each semicircle with water. Shape each semicircle onto a cone by pressing the cut edges together. Place a spoonful of the potato-pea filling into the cone and seal the edges well (apply some water on the edges if they do not seal well). Repeat this procedure with the rest of the balls. Deep fry in medium-hot oil in batches on medium flame till crisp and golden brown. Remove onto a paper towel.
TIPS:
To save on time, potatoes can be pressure cooked and then cubed and tossed in spices. Carom seeds are also called as omum, caraway seeds, thyme seeds and ajwain. Chillies can be increased or decreased as desired. The samosa pastry shell can be made with plain flour without the baking soda and baking powder. Self raising flour can be used instead of plain flour, in which case omit the baking soda and baking powder.
QUEEN VICTORIA
Age: 124
7765 days old here
Total Posts: 26285
Points: 0
Location:
Lahore, Pakistan
Serves: 4 Cooking time (approx.): 15 minutes Style: Indian Vegetarian
2 tablespoon(s) oil 4 big green chillies slit or as per taste 1 tablespoon(s) finely chopped ginger 4 medium onions finely sliced ½ teaspoon(s) turmeric powder 500 grams (about 20 oz.) okra washed, pat dried and sliced into fine strips lengthwise or cut into rings salt to taste
Heat the oil in a heavy-based pan and fry the green chillies and ginger briefly till the ginger turns brown. Add the onion slices and fry on medium heat for about 3 minute(s) or till the onions are just about transluscent (do not brown). Add the turmeric powder and mix well. Mix in the finely sliced okra stirring gently and briefly on high heat till it is well coated with the oil and looks glossy. Mix in the salt, cover and cook on low for about 12 minutes or till the okra is tender and well cooked. Saute briefly and gently till the okra is well fried and starts sticking to the bottom of the pan. TIP:
It is very essential that the okra is completely dry before slicing. Water droplets tend to make it mushy.
Shahrukh Khan
Age: 124
7864 days old here
Total Posts: 43596
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Location:
Netherlands, Netherlands
Biryani-Kofta
Ingredients
½ kg basmati rice 50-75 grm. Yogurt 1 tsp. salt (according to taste) 1 small onion 12-16 green cardamom (Chhoti Ilaichi) 1½ to 2 tbs. garlic (Lehsan) paste 16-20 cloves (Laung) 1/3 cup oil, preferably ghee 1-1 ½ tbs. Kewra ½ tsp. yellow food colour ½ tsp. sugar 1 pinch saffron (Zafran) ½ tbs. lemon juice
For meatballs:
250 GMS finely minced mutton or beef 1 tsp. ginger (Adrak) paste 1-2 green chilies coarsely chopped 1 medium onion coarsely chopped Handful fresh coriander (Dhaniya) leaves ½ tsp. ground garam masala 1 slice of bread soaked and squeezed to remove water 1 tsp. salt To make the meatballs: Put the minced meat and all its spices to a grinder and grind well till all he ingredients are chopped well. Form into small meatballs and keep aside. In another pot heat the oil and sauté the onion till it starts to turn brown. Add all the spices along with a little water to prevent it from burning. Mix well. When the water has dried Add ½ cup of water and add the meatballs carefully to it. Cover and allow cooking for about 10 minutes on medium flame to cook the meatballs. 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 balls 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 Achaar or Raita.
Shahrukh Khan
Age: 124
7864 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
7864 days old here
Total Posts: 43596
Points: 0
Location:
Netherlands, Netherlands
palak gosht
Ingredients Instructions
1 Kg. mutton 1 Kg. Palak 1-1½ tsp. salt (according to taste) ¼ tsp. turmeric (Haldi) powder 1 tsp. chili (Lal Mirch) powder 4-6 tbs. oil 1 tsp. ginger (Adrak) paste ½ tsp. garlic (Lehsan) paste 2 tomato-chopped 6-8 whole black pepper (Kali Mirch) 3-4 cloves (Laung) 2 black cardamom (Bari Ilaichi) ¼ tsp. cumin seeds (Zeera) 3-4 green chilies 1 small of ginger (Adrak)–sliced 2 tbs. corn or wheat flour 1 tbs. dry fenugreek (Methi) leaves - Kasuri Steam/blanch the Palak and grind. Fry the onion in the oil till brown. Mix all the ingredients together and add to the pot and stir till the tomato has become soft and the water has dried. Add the meat and cook again to let the water dry. Add 3-4 glasses of water cover and leave to tenderize. When meat is almost done add ground Palak, Methi and flour. Cook till water dries. Garnish with fresh chopped green chilies. Serve with chapati or naan Serving: 6 -8 persons
koi asaan aur mazay ki recipie bataein .. beginners k liay.. 
