asmarani
Age: 124
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8 Chicken pieces (thighs and drumsticks) ½ cup Yogurt (Dahi) 2 tsp. Carom seeds (Ajwain) 1 tbsp Ginger-garlic paste ½ tbsp crushed red chilies ½ cup Cream Salt to taste 3 tbsp. Vegetable Oil ½ cup fresh Cilantro (Dhania)
asmarani
Age: 124
6773 days old here
Total Posts: 399
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Location:
Norway, Norway
Marinate chicken pieces with yogurt, carom seeds, ginger garlic paste, red chilies and salt for half hour Heat oil in a thick pan and add chicken pieces. Do not add the the extra marinade Cook chicken until it turns brown and all juices are absorbed. Keep moving it to ensure even browning. Lower the heat and add the rest of the marinade Add ½ cup of water, cover and cook on low heat until the chicken turns tender. Add cream and chopped cilantro. Continue frying this until chicken is dry and well coated. Serve hot. Depending on the kind of chicken, the cooking time can vary. You can omit water in step 5 altogether if the kind of chicken you have cooks easily. Using thigh and drumstick will not make the meat hard when overcooked.
asmarani
Age: 124
6773 days old here
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Location:
Norway, Norway
200 gms. Sour Cream 1 cup Flour (Whole wheat) 1 cup All Purpose Flour
FOR THE FILLING. 1 1/2 cup Rajma (soak overnite, pressure-cook with salt and soda) 2 Onions chopped 1 1/2 Tomatoes chopped 1 inch Ginger, grated 1 tsp. Red chilli powder 1 tsp. Dhania powder 1/2-tsp Turmeric powder a pinch of Asafoetida 1 tbsp sugar salt to taste Vegetable oil 2 tsp Tomato Ketchup. Carrots, Cabbage and Spring onions grated
INGREDIENTS FOR THE SAUCE 8 Tomatoes (boiled and chopped) 3 Onions (chopped) 1 tsp Red chilli powder 1 tsp sugar 1 tsp ajma salt to taste 7 to 8 whole red chillies
For Filling
Heat oil in a kadai and add the onions and saute add the tomatoes and saute for 5 mins. add the chilli pwder dhania and haldi and hing add sugar and salt to taste. then add the rajma and ginger let it boil for a while. add the ketchup and mash the rajma with a masher. Can add a little water to it. For sauce
Heat some oil in a kadai add the onions and whole red chillies and saute. add the tomatoes, let them be soft. then grind and sieve. add the chilli powder, ajma, salt and sugar and heat again till the sauce is done. For wrappers
Combine atta and Maida and knead a soft dough Roll out thick chappatis and bake them only on tava. They should be semi baked. The Finale
Take a tray for oven and place a roti on one side. Put some rajma in the middle along with Carrot, cabbage and onions put some sauce on it Seal the roti by applying sour cream on two ends and binding them together. Then pour some sauce and sour cream over it. Go on the placing the rotis and finally garnish with cheese. Bake it the oven till done. Till u can see that the cheese is done.
asmarani
Age: 124
6773 days old here
Total Posts: 399
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Location:
Norway, Norway
Makes 2 servings
2 nos. Banana(sliced) 2 tsps. Sugar
1 cup nutramul/bournvita
First melt Nutramul/Bournvita in a bowl with 1 tbsp water in the microwave for at least 1 min. When it has melted add the sliced bananas. Garnish with small pieces of bananas and cool for ½ hour
asmarani
Age: 124
6773 days old here
Total Posts: 399
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Location:
Norway, Norway
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Makes 4 servings
1 cup red lentils (Masoor Dahl) 1 cup tomato sauce 4 cloves garlic, chopped 2 tsp. curry powder 2 tsp. ground cumin 4 tbsp. peanut oil 2 tbsp. lemon juice 2 tsp. Salt
This recipe is quick and very simple. Heat the oil in the bottom of a pot (preferably non-stick). It is important not to overheat peanut oil, as it may start to smoke. Add garlic and fry until golden brown. Add curry, cumin, and tomato sauce to oil and simmer for about 5 minutes. Add lentils and 2 1/2 cups of warm water. Cover and simmer for about 25 minutes. When lentils finish cooking, add salt and lemon juice to taste. Optional: Substitute vegetable or mushroom stock for all or part of the water in the recipe.
asmarani
Age: 124
6773 days old here
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Location:
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1 cup Chicken (minced) 1 pinch MSG 4 tbsp. Soy Sauce 1 tsp Vinegar 4 tbsp. Corn Flour 1 no. Egg white 4 nos. Green Chilies (optional) 4 tsp. Garlic 4 tsp Ginger ½ cup Onions 1 cup cabbage ½ cup tomato Ketchup 3 tbsp Green Chili Sauce Vegetable Oil for frying
DIRECTIONS: Combined chicken, soy sauce (2 tbsp), egg white, corn flour (3 tbsp), cabbage, green chili sauce (1 tbsp), tomato ketchup (1 tbsp), garlic (1 tsp), ginger (1 tsp), white pepper (1/2 tsp) and salt (to test). Make small balls out of this mixture and deep-fry them in hot oil till golden brown. Heat 1-tablespoon oil in a wok
asmarani
Age: 124
6773 days old here
Total Posts: 399
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Location:
Norway, Norway
Makes 4 servings
250 gms big long green salad chillies/hot peppers 50 ml cooking oil 30 gms tamarind pulp 100 gms beaten yoghurt 2 tbsp lemon juice Salt to taste (for saalan paste) 250 gms roasted onions 35 gms roasted peanuts 35 gms dessicated coconut 20 gms ginger-garlic paste 5 gms sesame seeds A sprig of coriander leaves
Deep fry green chillies in hot oil. Remove and keep aside. Grind together dessicated coconut, garlic, ginger, sesame seeds and roasted onions and peanuts to make a fine paste. Reheat oil already used for frying chillies. Ensure that the paste does not stick to the pan. Fry the salan paste for 20 minutes, keep stirring it. Pour couple of tablespoons of water at regular intervals. Add yoghurt and salt and stir for 3-4 minutes. Now add the tamarind pulp and 2 tbsp of water. Stir for 5 minutes until the gravy is of sauce consistency and ensure that it does not stick to the pan. Add the fried chillies to the hot gravy. Let the gravy come to a boil. Remove and garnish with finely chopped coriander leaves.
nonstick cooking spray 1 cup canned cooked pumpkin 1 cup bran cereal shreds, crushed 3/4 cup skim milk 1/3 cup light or dark corn syrup 2 egg (whites), slightly beaten 1-1/4 cups all purpose flour 1/3 cup sugar 2 tsps. baking powder 1/2 tsp. salt (necessary) 1/2 cup raisins
Instructions
Preheat oven to temperature 400°F. Spray 12 2-1/2 inch muffin cups with cooking spray. Combine pumpkin and next 4 ingredients in a bowl. Combine remaining ingredients in another bowl. Add pumpkin mixture and stir until well blended. Spoon into prepared muffin cups. Bake 20 minutes or until toothpick inserted in center comes out clean. Cool in pan 5 minutes. Remove and cool on wire rack.
asmarani
Age: 124
6773 days old here
Total Posts: 399
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Location:
Norway, Norway
Makes 4 servings
0.67 cup Milk(or water) 1 tsp. Yeast (Dry) 1 tsp. Sugar 2 cups All Purpose Flour 1 tsp. Salt 4 tbsps. Clarified Butter 2 tbsps. Yoghurt 2 tsps. Onion seeds
Whisk warm milk/water with the yeast and sugar until the yeast is dissolved. Cover and let stand in a warm place for 10 minutes. Sift flour and salt three times into a large bowl add the yeast mixture, half of the ghee and the yogurt. Mix into a soft dough then knead on a floured surface for about 5 minutes or until dough is smooth and elastic. Place the dough in a large greased bowl, cover and let stand in a warm place for 1 1/2 hours or until the dough is doubled in size. Punch down dough then knead for 5 minutes. Divide dough into 6 pieces. Roll each piece out into 8 inch round nans. Cover an oven tray with foil and grease the foil. Brush the nan with a little of the remaining ghee and sprinkle with some of the kalonji. Cook Nan one at a time under a very hot grill for about 2 minutes on each side or until puffed and just browned.
asmarani
Age: 124
6773 days old here
Total Posts: 399
Points: 0
Location:
Norway, Norway
Aloo paratha/Aloo poori By: lata Anand Puffed Stuffed Pooris
| | back to recipes | [other 50 recipes by lata Anand] Location : khanakhazana.com
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Basic recipe for making aloo parantha and pooris
Makes 4 servings
2 cups Flour (Whole wheat) 1 lb. Potato 1 tsp. Cumin Seeds 2 tsps. Ginger(chopped) 2 tsps. Spice mix for Chaat 4 tsps. Green Chilies(finely chopped) ½ cup Coriander leaves(chopped) ½ cup Vegetable Oil Salt to taste ¼ cup Dill(chopped) 2 tbsps. Mustard Oil
Knead flour, adding as much water as necessary, into a soft dough. You may want to set aside the dough for 20 minutes. This step makes the dough softer. Boil potato, peel and grate. Mix together potatoes, cumin seeds, chaat masala, ginger, green chili, coriander leaves, dill, mustard oil, and salt. Divide it into 8-10 equal portions. Divide the dough into same number of portions as well and make balls. Take a ball of dough and make bowl shape by pressing it. Stuff potato mixture in it and cover it up into a stuffed ball by folding it. (Seal the edges completely so that the potato stuffing does not come out) Flatten these balls, sprinkle a little flour and roll them with a rolling pin to approximately 6-7 inch diameter. Heat a tava and place the paratha over it, when done on one side turn on the other side and apply oil on both sides. Cook further for a few second untill paratha turn golden on both sides. Serve hot with yoghurt, Dhania chutney or tomato sauce. Note: To make Aloo poori follow the same process as above. Take smaller size balls and roll it into disc shapes. Deep fry
½ cup Gram flour 1 no. Banana(chopped) 4 tbsps. Yoghurt 2 cups Flour (Whole wheat) 1 cup Fenugreek Leaves(filnely chopped) 1 tsp. Red Chili Powder Salt to taste
Mix wheat flour and besan, remove the lumps if any. Add the chopped banana and mash into the flour. Add methi leaves, red chilli powder, salt. Add curds and mix into a dough (like paratha dough) Roll flat and cook on a non stick tava. You can add ghee or butter while cooking. Cook well on both sides untill golden brown and serve with chutneys or subzis. These rotis can be kept for a few days like 2-3 days and they are great for picnics.
asmarani
Age: 124
6773 days old here
Total Posts: 399
Points: 0
Location:
Norway, Norway
Your Vegetable Broccoli Florets Peas with Carrots Baby Carrots Green Beans Almondine Sugar Snap Peas & Carrots Lentil Corn Medley Yellow & Green Beans Peas & Pearl Onions Asparagus Spears California Blend White & Wild Rice Garlic Mashed Potatoes Roasted Red Potatoes Rice Pilaf Butternut Squash
Vegetable Description With a carb count of only 6 grams and a significant 3 grams of fiber, this healthful Broccoli and Red Pepper dish is a great addition to any dietary meal
asmarani
Age: 124
6773 days old here
Total Posts: 399
Points: 0
Location:
Norway, Norway
South Beach Barbecue Sauce
Serves 4 (1/4 cup each)
Description
This zesty sauce can be quickly made from scratch with a few basic pantry items. Store it in the refrigerator for up to one week.
Prep time: 10 minutes
Ingredients 1 (8-ounce) can tomato sauce 2 tablespoons white vinegar 2 teaspoons chopped fresh parsley 1 teaspoon Worcestershire sauce 1 teaspoon ground mustard 1/4 teaspoon salt 1/8 teaspoon freshly ground black pepper 1/8 teaspoon garlic powder
Instructions Combine tomato sauce, vinegar, parsley, Worcestershire sauce, mustard, salt, pepper, and garlic powder in a resealable plastic container. Refrigerate until ready to use.
Nutritional Information: 25 calories 0 g total fat (0 g sat) 5 g carbohydrate 1 g protein 1 g fiber 380 mg sodi
QUEEN VICTORIA
Age: 124
7803 days old here
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Location:
Lahore, Pakistan
Chicken Vindaloo
Ingredients :
4 cups boneless chicken. 2 cups potatoes cut into cubes and fried golden brown. 1/2 cup oil. 1-1/2 cup onion roughly chopped handful coriander leaves roughly chopped. 10 red chillies chopped. 8 sticks cinnamon. 1/2 tsp cumin seeds. 1/2 tsp turmeric powder. 1 tbsp ginger/garlic paste. 2 tbsp vinegar. 1/2 tsp blackpepper crushed. 8 cardamoms. 8 cloves. 3 green chillies. 1/2 tsp sugar. 1/2 cup water. Salt to taste.
Method :
Marinate chicken with vinegar, pepper, sugar, cardamoms, cloves, green chillies and salt for about half an hour. Heat oil in a pan, add the onions and saute until golden brown. Then add red chillies, cinamon, cumin seeds, turmeric, vinegar and ginger/garlic paste.
Cook for 10 minutes. Add the marinate chicken and stir fry for 5 minutes. Add water and bring to a boil, cover and leave to simmer until chicken is cooked. Add fried potatoes and onions, and leave to cook till potatoes are done. Garnish with coriander leaves. Serve with rice.
QUEEN VICTORIA
Age: 124
7803 days old here
Total Posts: 26285
Points: 0
Location:
Lahore, Pakistan
TRIFILL CUSTARD
INGREDIENTS: strawberry custard 1/2 pkt vanilla custard 1/2 pkt whipped cream 1 kg sliced pineapple 1 cane plain cake 1/2 apple 1 grapes 1/2 kg strawberry jelly.
EARLY PREPARATION: *make jelly and pour it in long flat dish and put a side to set. *cut apple and grapes. *cut all pineapple slice in four pieces except one and save all the juice for later. *cut cake's slice in four pieces.
METHOD: *first take one big round bowl put all cake's pieces and pour pineapple juice. *meanwhile, start preparation for first custard, after cooking it pour custard over cake pieces and keep in fridge till it all set. *take apple and grapes then set on the custard when it is set, put it back again in fridge. *check the first custard if it is set to tolerate the weight of second custard then cook second custard and pour on top of it. *then check custard and put jelly and on top of secod custard in cubes. *after that putting jelly cover it with whipped cream. *for dressing place one slice of pineapple in middle and remaining pieces spread on top of cream.
QUEEN VICTORIA
Age: 124
7803 days old here
Total Posts: 26285
Points: 0
Location:
Lahore, Pakistan
Hummous
Ingredients :
1 kg Chick peas. 8 ml Lemon juice. 250 grams Tahinaaste. Salt as per taste. 20 grams Lemon salt. 8 ml Olive oil.
Method :
Boil the chick peas and let them cool down, after they have cooled off, put them in a blender and add salt, lemon salt and fold tahina in gradually, add the olive oil in the end and blend into a fine form to make a smoother paste. Add ice in it when blending.
Tip: Serve cold with pitta bread.
Keeping up with the spirit of vegetarianism. Lebanese food is unique as it combines the sophistication and subtleties of European haute cuisines with the exotic ingredients of the orient. Lebanese recipes are easy-to-make, diverse and invigorating. You! hopes the readers will enjoy this week's fresh and flavourful dish, Hummous.
s k me tum se pir kabi bat karoon gi 
