Imli ko aik pan mey daal ker garam karein phir is mey saari cheezien daal dien siwaye zarde key rang key jab imli boil honey key kareeb ho to tab ye rang daalein ...is ko boil honey dein aur bas chatni tayyar hai.
QUEEN VICTORIA
Age: 124
7765 days old here
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Lahore, Pakistan
Chopped Arabic Salad
1 lemon 3/4 teaspoon salt 1/4 teaspoon black pepper 3 tablespoons olive oil 2 (1/2-lb) cucumbers, peeled, halved lengthwise, seeded, and cut into 1/4-inch dice (2 1/3 cups) 1 lb tomatoes (3 medium), cut into 1/3-inch dice (2 1/2 cups) 1 cup finely chopped red onion (1 small) or 1 cup chopped scallions (about 5) 1 cup coarsely chopped purslane (optional) 1 cup finely chopped fresh flat-leaf parsley (from 1 large bunch) 1/2 cup finely chopped fresh mint (from 1 bunch)
Cut peel, including all white pith, from lemon with a sharp paring knife. Working over a bowl, cut segments from half of lemon free from membranes and transfer segments to a cutting board, then squeeze juice from membranes and remaining 1/2 lemon into bowl. Transfer 2 tablespoons juice to a large bowl, then finely chop segments and add to measured juice. Add salt, pepper, and oil, whisking to combine, then stir in remaining ingredients.
QUEEN VICTORIA
Age: 124
7765 days old here
Total Posts: 26285
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Location:
Lahore, Pakistan
Taboule Arabic Salad
Ingredients
- 1\2 cup crushed wheat (Borghol) - 3 bunches of parsley - 4- 6 tomatoes - 2 large white onions - 1\2 cup olive oil - Juice of 3 lemon or to taste - white pepper
Bananay ka tarika
1. Soak the crushed wheat in plenty of water for 15-20 minutes or until soft. Drain and place in a large bowl, add lemon juice and mix. 2. Finely chop the parsley and place in a colander and wash under cold running tap to remove dirt. Rinse well and add to borghol. 3. Finely chop the tomatoes and onions. Add these to parsley mixture and mix well 4. Add olive oil and toss gently. Season with salt and pepper. Transfer taboule to a serving dish and decorate with lettuce leaves. 5. Serves
rbaba
Age: 124
6613 days old here
Total Posts: 249
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Location:
Singapore, Singapore
Apple-Cinnamon Bread Pudding
Serve this wonderful bread pudding with the delicious apple brandy sauce, or use your favorite vanilla sauce.
INGREDIENTS: 4 cups soft cinnamon bread, torn into small pieces 1 teaspoon ground cinnamon 1 large Granny Smith apple, peeled, cored, very thinly sliced 1/4 cup raisins or chopped dried cranberries, optional 2 cups milk 1 cup brown sugar 3 tablespoons butter 3 eggs 1 teaspoon vanilla PREPARATION: Butter an 11x7-inch baking dish. Heat oven to 350°. In a large bowl, combine bread, cinnamon, and apple slices, and raisins or chopped dried cranberries, if using; toss to mix.
In a medium saucepan, combine milk, brown sugar, and butter; heat over medium heat until hot and butter is melted.
rbaba
Age: 124
6613 days old here
Total Posts: 249
Points: 0
Location:
Singapore, Singapore
Nougat Ice Cream Recipe
Ingredients for Nougat Ice Cream
3 cups milk 1 cup sugar Yolks 5 eggs 1 teaspoon salt 1½ cups heavy cream Whites 5 eggs 1/3 cup, each, pistachio, filbert, English walnut, and almond meats 1 teaspoon almond extract 1 tablespoon vanilla
Instructions Make a custard of first four ingredients, strain, and cool. Add heavy cream beaten until stiff, whites of eggs beaten until stiff, nut meats finely chopped, and flavoring; then freeze.
rbaba
Age: 124
6613 days old here
Total Posts: 249
Points: 0
Location:
Singapore, Singapore
Egg And Anchovy Sandwiches
Ingredients for Egg And Anchovy Sandwiches
3 tablespoons melted vegetable shortening 10 anchovies 3 hard-cooked eggs 2 tablespoons grated cheese 1 teaspoon curry powder ½ teaspoon lemon juice Salt to taste Brown bread Watercress
Instructions Bone anchovies, put them in basin or mortar with eggs, cheese, and one tablespoon vegetable shortening, and pound all well together. Mix remaining vegetable shortening with curry powder, lemon juice, and salt to taste. Cut some thin brown bread, spread with curry mixture and layer of anchovy paste. Lay another piece of bread on top, and cut into fancy shapes. Arrange on a lace paper and garnish with watercress. Sufficient for fifteen sandwiches.
rbaba
Age: 124
6613 days old here
Total Posts: 249
Points: 0
Location:
Singapore, Singapore
Shortbread Cookies
Ingredients
2½ cups flour ½ cup vegetable shortening ½ cup sugar ½ teaspoon salt 1 egg 1 teaspoon vanilla extract
Instructions Beat vegetable shortening, sugar, and salt to cream. Add gradually egg well beaten, flour, and flavoring. Knead lightly on floured baking board, then roll out one-fourth inch thick and cut into small rounds. Mark them with fork, lay on vegetable shorteninged tins and bake in moderate oven from ten to fifteen minutes. Sufficient for forty cookies.
rbaba
Age: 124
6613 days old here
Total Posts: 249
Points: 0
Location:
Singapore, Singapore
Chicken Stir-Fry with Broccoli, Water Chestnuts and Mushrooms
1 teaspoon chopped garlic 1 tablespoon peanut oil 1 tablespoon chopped ginger 2 large skinless, boneless chicken breasts, sliced thinly (about 4 - 5 ounces each) 1 cup broccoli florets cut into small pieces 1/4 cup sliced water chestnuts 1 cup thinly sliced mushrooms freshly ground black pepper 1/4 cup low-sodium soy sauce
1. Heat a skillet or wok large enough to accommodate all the ingredients over medium-high heat. 2. Add the garlic, peanut oil and ginger, and stir quickly for 30 seconds.
3. Raise the heat to high. Add the chicken and stir-fry for 2-3 minutes. Then add the broccoli, then add the water chestnuts, then add the mushrooms, stirring quickly after each addition.
4. Season with pepper.
5. Add the soy sauce and cook until the vegetables are tender, about 2 more minutes.
Serving Size: about 1 cup Number of Servings: 4 Per Serving Calories 132 Carbohydrate 5 g Fat 4 g Fiber 1 g Protein 40 g Saturated Fat 1 g Sodium 321 mg
rbaba
Age: 124
6613 days old here
Total Posts: 249
Points: 0
Location:
Singapore, Singapore
Chillie crabs or lobster
INGREDIENTS
450 gm lobster or crabs 6 fresh red chillies 5 cloves garlic 2 stalks spring onions 1 bunch coriander 3 tbs vegetable oil 3 tbs tomato ketchup Sugar to taste 1/2 tsp salt 1 tsp pounded salted brown soya bean paste 1 cup water 1 1/2 tsp cornflour 1/2 tsp rice or malt vinegar of freshly squeezed lime juice 1/2 tsp dark soya sauce Ingredients for sauce.
To prepare shellfish:
Wash uncooked shellfish well Break off the claws and crack the shell by gently hitting it with a pestle When preparing crabs, chop the bodies in half and then each half into 3 pieces Wash and retain the shells When using lobsters, chop off the tail and head, and chop the body, with shell still on, into thumb length pieces Plunge head and tail of lobster into boiling water and cook till the shell turns red Remove from water and set aside for decoration
To prepare: Peel garlic and chillies and grind in food processor Wash spring onions, discard roots, cut into finger lengths Cut coriander into one-inch lengths Mix sauce ingredients except for the vinegar or lime juice Heat wok, add oil and when hot, add the garlic, stir fry for one minute, add chillies, stir fry for another minute and add crab or lobster pieces Stir fry for 2 to 3 minutes till shells turn slightly red Stir sauce, add to the crabs or lobster and stir well for 2 minutes Cover with a lid and let simmer over high heat for 5 to 7 minutes till shells turn red Remove cover, squeeze the lime juice over or add the vinegar, stir well and add spring onions. Turn heat off, stir well and serve, garnish with coriander leaves
rbaba
Age: 124
6613 days old here
Total Posts: 249
Points: 0
Location:
Singapore, Singapore
Doner Kebab (Turkish Recipe)
2 1/2 - 3 lb. leg of lamb, boned and cut in slices 1 Tbls. black pepper 3 lbs. ground lamb Lamb fat 1 egg 2-3 Tbls. salt onions, processed until a liquid-3 cups 1 cup olive oil 1 large tomato
This kebab is difficult to make at home, but I had to put it in. It is so popular in Turkey, as a sandwich, with pide cubes, a tomato sauce and yogurt (Iskender), or just plain with pilaf.
Remove any bits of skin and bone from the meat. Cut into serving-size slices, about 1/4 to 1/2 inch thick. Pound with a meat tenderizer or the edge of a heavy saucepan until 1/8 cm. thick. Trim. Prepare a marinade of onion juice, olive oil, salt and pepper, and soak meat in the marinade overnight. Spread over each piece of meat the lamb fat, and ground lamb mixed with an egg. Thread pieces of meat on a long skewer, starting with the larger pieces. Trim the chunk of meat on the skewer and add trimmings to the end of skewer. The tomato is put on the skewer whole at the end. The chunk of meat is broiled in the 'Doner Kebab' broiler, made specially for the purpose. The electric rotisseries they are selling today work well. As the meat turns on the spit and is cooked, it is sliced off the sides with a sharp knife.
rbaba
Age: 124
6613 days old here
Total Posts: 249
Points: 0
Location:
Singapore, Singapore
Grilled Teriyaki Beef Kebabs
INGREDIENTS: 1 1/2 pounds beef sirloin, cut into 1 inch cubes 1/2 cup brown sugar 1/2 cup dry red wine 1/3 cup soy sauce 4 scallions, diced finely 2 cloves garlic, minced 2 tablespoons sesame oil 1/4 teaspoon black pepper skewers
PREPARATION: Place beef into a medium bowl. Combine remaining ingredients and pour over beef. Make sure beef is well saturated with marinade. Cover bowl and place in refrigerator. Allow to marinate overnight or atleast 12 hours. Preheat grill for medium-high heat. Remove beef from bowl and discard marinade. Thread onto skewers and place on grill. Cook for 5 minutes, turn, and grill for an additional 5 minutes. Remove from heat and serve.
rbaba
Age: 124
6613 days old here
Total Posts: 249
Points: 0
Location:
Singapore, Singapore
Grilled Chicken Marsala Packets
INGREDIENTS: 4 chicken breasts, boneless and skinless 1 cup sliced mushrooms 3 tablespoons marsala wine 2 tablespoons butter 2 garlic cloves, minced 1/2 teaspoon salt
PREPARATION: Preheat grill for medium heat. Place chicken breasts in a large piece of foil. Season with 2 tablespoons of marsala wine and remaining ingredients. Fold foil over to create a packet, making sure to leave some room to let steam out while cooking. Place packet onto grill and cook for 8 minutes. Turn packet over and cook for additional 8 minutes. Remove from grill and allow to sit for 5 minutes before opening. Sprinkle with remianing 1 tablespoon of marsala wine before serving.
rbaba
Age: 124
6613 days old here
Total Posts: 249
Points: 0
Location:
Singapore, Singapore
Grilled Pineapple Sundae
INGREDIENTS: 1 pineapple, peeled, cored and cut into 1 inch slices 1/2 cup brown sugar 2 tablespoons melted butter 2 tablespoons lemon juice 1 teaspoon cinnamon 1/2 gallon vanilla ice cream
PREPARATION: Combine brown sugar, butter, lemon juice and cinnamon and mix until even. Brush mixture over pineapple slices. Place pineapple slice on preheated grill over a high heat and grill for about 1 minute per side or until browned. Remove from grill and immediately top with a scoop of ice cream and serve. These are best if the pineapple is warm when you eat it.
~tasha~
Age: 124
6567 days old here
Total Posts: 47628
Points: 0
Location:
United Kingdom, United Kingdom
Chocolate Ice Cream Recipe
Recipe:
2 cups (480 ml) half-and-half
1/3 cup plus 2 tablespoons (50 grams) unsweetened cocoa powder
1/2 vanilla bean or 1 1/2 teaspoons pure vanilla extract
2 ounces (55 grams) semisweet chocolate, chopped
4 large egg yolks
1/2 cup (100 grams) granulated white sugar
Note: Half and Half cream is a mixture of cream and whole milk and contains 10 ½ - 12% butterfat.
if you are a chocolate lover, then you definitely need to have a recipe for chocolate ice cream. It is no surprise that it is one of America's favorite flavors and this recipe uses both cocoa powder and semisweet chocolate to produce an ice cream with a rich chocolate taste and silky smooth texture. A word of advice, though, make sure that the cocoa powder is fully whisked into the half-and-half as you do not want little chunks of undissolved cocoa powder in your freshly churned ice cream.
Now, ice cream starts with a custard that is made from cream, sugar, eggs, and flavoring. Each ingredient contributes in some way to the ice cream's smooth texture and rich flavor. The amount of cream used and its butterfat content gives ice cream its rich and creamy taste. The next ingredient, sugar, gives the ice cream its smoothness. The eggs are necessary for smoothness and also gives the ice cream its nice color. The best results come when the custard is made the the night before and left in the refrigerator overnight to chill sufficiently before it is churned. It is important that the custard only fills your ice cream machine about half to two thirds full. This gives the custard enough room to expand while it freezes so you end up with an ice cream with a light texture and no graininess. As the ice cream is still quite soft once it has been churned in the machine, transfer it to a storage container and place it in the freezer for a few hours before serving. This also allows the flavors to mellow. Although I prefer to eat homemade ice cream the day it is made, it can be stored for a few weeks in the freezer. It will become quite hard after being frozen for any length of time so transfer it to the refrigerator to soften for about 30 minutes before serving.
As this recipe only uses egg yolks, there is always the question of what to do with the leftover egg whites. Meringues (Meringue Cookies, Meringue Hearts, Meringue Mushrooms, Pavlova) are always a good way to use egg whites as is the Chocolate Angel Food Cake.
In a small saucepan gradually whisk together the half and half and the cocoa powder until it is a smooth paste. Place over medium-high heat and bring the half-and-half cocoa mixture and the vanilla bean (if using) to the scalding point (the milk begins to foam up). Remove from heat, take out the vanilla bean and scrape the seeds from the bean with the back of a knife, and mix the seeds back into the half-and-half. Add the chopped chocolate and stir until the chocolate has completely melted and is smooth. Meanwhile in a stainless steel bowl beat the egg yolks and sugar until light and fluffy (about two minutes). You can do this with a wire whisk or I like to use a hand mixer. Gradually pour the scalding half-and-half mixture into the whipped egg yolk mixture, making sure you keep whisking constantly so the eggs don't curdle. If any lumps do form, strain the mixture first before heating.
Place the bowl over a saucepan of simmering water and, stirring constantly with a wooden spoon, cook until the custard thickens enough that it coats the back of a spoon (170 degrees F) (77 degrees C). The term 'coat a spoon' is a technique used mainly as a way to test when an egg-based custard or sauce is done. A spoon, usually wooden, is placed in the custard and, when the spoon is raised, the film of custard on the back of the spoon will stay in place even when you draw a line with your finger through the middle of the custard.
Immediately remove the custard from the heat and continue to stir the custard for a few minutes so it does not overcook. At this point stir in the vanilla extract, if using. Cover and let cool to room temperature and then refrigerate the custard until it is completely cold (several hours but preferably overnight).
Transfer the cold custard to the container of your ice cream machine and process according to the manufacturer's instructions. Once made, transfer the ice cream to a chilled container and store in the freezer. If the ice cream becomes too hard place in the refrigerator for about 30 minutes before serving so it can soften.
~tasha~
Age: 124
6567 days old here
Total Posts: 47628
Points: 0
Location:
United Kingdom, United Kingdom
Quick Spicy Chicken Rice (Murg Biryani)
Serves: 4 Cooking time (approx.): 29 minutes Style: North Indian (Mughlai) Non-Vegetarian
8 medium pieces (about 800 grams) of chicken 2 cup(s) flavored rice(basmati) 4 cups water 1 cup(s) yoghurt 1 teaspoon(s) each of red chilli, turmeric and hot spice mix (garam masala) powders 1 tablespoon(s) each of ginger and garlic pastes 2 tablespoons clarified butter (ghee) / butter salt to taste 2 medium sized onions cut into fine rings browned onion rings and finely chopped coriander leaves for garnishing
Make cuts on the chicken pieces. In a bowl combine the yoghurt, red chilli powder, garam masala, half the ginger-garlic pastes and turmeric powder with the salt. Rub this paste onto the chicken pieces. Keep aside for about an hour. Brown the onion rings in a little hot clarified butter (ghee) / butter and keep aside.
Heat the clarified butter (ghee) / butter in a heavy-bottomed pan. Add the remaining ginger-garlic pastes, turmeric powder and saute for a few seconds. Drop in the chicken pieces and saute on a medium level for about 2 minute(s). Cover and cook on low level for another 12 minutes or till the chicken pieces are half done. Add the rice,water and salt to taste. Bring to a boil. Cover and cook on low level for another 15 minutes or till the rice is done and all water is evaporated. Garnish with crunchy brown onions and finely chopped coriander leaves.
TIPS:
Traditionally flavored rice or Basmati rice is used for this recipe. If it is difficult to obtain Basmati rice, (it may be available in Indian stores) any other long-grained rice is fine. If one likes the rice grains to be firm but fully cooked, then the water content can be reduced a little. To get crunchy brown onion rings, just add a little salt while frying. Salt takes away the moisture from the onion rings leaving them crunchy. Traditionally this is a very lengthy recipe and is cooked in an earthen pot for many hours on very low fire. Comparatively the above version is short, quick and as tasty.
~tasha~
Age: 124
6567 days old here
Total Posts: 47628
Points: 0
Location:
United Kingdom, United Kingdom
BBQ Chicken Pizza "Southwestern"
INGREDIENTS:
2 Tbs - Olive Oil 2 - Chicken breast, skinned, cut into strips 1 Tsp - Chili powder 1 Tsp - Garlic powder 1 - Yellow onion, medium diced 1 - Green pepper, medium diced 1 Cup - Your favorite bar-b-que sauce 1 Cup - Sharp cheddar cheese, shredded Guacamole Sour cream Pico de Gallo DIRECTIONS:
Prepare a 15oz. ball of pizza dough. Find a pizza dough recipe.
Skin and strip the chicken breasts and season with salt and black pepper. Heat oil in large skillet over medium-high heat until hot.
Add chicken; sauté, stirring 5 minutes or until lightly browned. (Optional: grill chicken & roast peppers on a charcoal grill).
Stir in chili powder and garlic powder.
Add onions and bell pepper; cook and stir an additional 1 minute or until vegetables are tender.
Pre-heat oven to 425°F.
Lightly oil a 12" diameter pizza pan. Roll out the dough ball with a rolling pin into a 13"-14" circle and center it in the baking pan and neatly trim or dimple crimp the edge of the crust.
Par-bake the dough shell at 425°F for 6 to 8 minutes or until very light golden brown.
Arrange the combined chicken topping evenly over the partially baked crust. Drizzle the bar-b-que sauce over chicken, then sprinkle with the cheese.
Return the pizza to the oven. Bake an additional 14 to 18 minutes or until crust is golden brown. 6 to 8 servings. (Option: Add bar-b-que sauce to chicken in pan after browning.) Serve with individually portioned sides of guacamole, sour cream or Pico de Gallo.
Also, try shrimp as a substitute for the chicken. Bon Appetit!
Put the meat in a pot on medium-low heat and dry the water already present in it stirring constantly to prevent burning along with salt, pepper and haldi.
When water dries add green chili, onion and dhuniya and dry water on high heat and remove.
Take the ready-made samosa strips available in market and use this filling. Seal the edges of samosa using a mixture of some flour dissolved in a little water and cooked into a thick paste.
Take the Wheat Flour, put 1 tsp Ghee and pinch of Salt, add water and Knead the Flour into Atta. Make four Chapattis. Spread Sugar on one Chapatti and pour 1 tsp of Water on the Sugar. Cover this Chapatti with another Chapatti and seal the sides with your hand by pressing the corner of the Chapatti. Heat a Tava and bake this Chapatti with a little oil till it turns brown. Remember to serve hot.
Cook the rice. Cool and keep aside. Cook the dal in a pressure cooker. Add 2-1/2 teacups of water to the cooked dal and beat well. Heat the ghee and fry the cumin seeds for a while. Add the onion slices and green chilies and cook for a while. Add the cooked dal, cauliflower, carrots, turmeric and salt and cook for 10 minutes on a slow flame. Finally, add the tomato and chopped coriander and cook for a few minutes. Serve the dal with the cooked rice
QUEEN VICTORIA
Age: 124
7765 days old here
Total Posts: 26285
Points: 0
Location:
Lahore, Pakistan
Baked Vegetable Jalfrazie Ingredients
1 teacup chopped mixed boiled vegetables (French beans, carrots, cauliflower, green peas) 2 chopped onions 4 tablespoons chopped capsicum 1 chopped tomatoes ½ to 1 teaspoon chili powder a pinch garam masala 2 tablespoons chopped coriander 4 tablespoons grated paneer, plus a little extra for topping 1-1/2 teacup tomato gravy 4 teaspoons oil Salt to taste
First heat the oil and fry the onions for ½ minute. Add the capsicum and tomatoes and fry again for 2 minutes. Add the vegetables, chilli powder, garam masala, coriander and salt and cook for a few minutes. Spread the tomato gravy on top and sprinkle a little grated paneer over it. Bake in a hot oven at 200C for 10 minutes. Best when served hot.
Method 1. To make Masala grind the til, dhania, jeera, mustard, khus khus, 1 tbsp grated coconut, chili powder, haldi garlic and 1 onion to a fine paste. 2. Extract 2 cups milk from the grated coconut. 3. Extract the pulp from the tamarind soaked in 1 cup of water. 4. Heat oil and add the 1 sliced onion and fry till crisp. Put in the masala paste and fry till the oil separates. 5. Now add the fish pieces and fry a little. 6. Pour in the coconut milk and add salt to taste along with the curry patta. 7. Gently simmer till nearly done. Lastly add the tamarind water and again simmer a little. 8. Serve hot, sprinkled with chopped kothmir.
Method 1.Heat oil in a pan and season with mustard seeds. 2. Stir over medium heat until they begin to splutter. 3. Add garlic and ginger and stir for a minute. Add green chilies. Add onions and sauté until brown. Add turmeric powder,curry leaves and tomatoes. Fry for 2-3 minutes. 4. Add the coconut milk. Bring to a boil. 5. Add fish, salt and vinegar. Cover and simmer for a few minutes till the fish is tender. Stir only once or twice and very gently to make sure that the fillets do not break. 6. Taste and adjust the seasoning. Garnish with coriander leaves and serve with Steamed Rice.
QUEEN VICTORIA
Age: 124
7765 days old here
Total Posts: 26285
Points: 0
Location:
Lahore, Pakistan
( KARAHAI GOSHT ) Ingredients
1 kilo mutton or chicken 2 tsp ginger paste 2 tsp garlic paste salt according to taste 1 tsp freshly crushed black pepper 1/2 tsp red chili powder 5-6 tomatos (medium size) 3-4 whole green chilies 4 tbs oil
Method This dish is best cooked in a Wok (Karahi) but you can use a regular pot if you dont have a Wok. Add the meat in a pot with garlic & ginger and leave on medium heat for the water to dry. When that is done add 3 glasses of water, cover and leave to tenderize. If you're using chicken you dont have to add water and can move on the the next step. When the meat has softened add everything, including the oil, except green chilies & tomatos. Increase the heat to dry water if any then add green chilis & tomatoes. Lower the heat and cook covered for 5-10 minutes. Then when the tomatos have softened, increase the heat and evaporate all the water. The end result should be with very little gravy. Serve with Naan.
Method Mix together all the spices and yogurt and papaya and coat the beef with it. Leave to marinate for 5-6 hours preferably overnight. Then barbeque over charcoal or you can bake it in an oven.
QUEEN VICTORIA
Age: 124
7765 days old here
Total Posts: 26285
Points: 0
Location:
Lahore, Pakistan
( Seekh Kabab ) Ingredients
1/2 kilo finely grinded minced beef Salt according to taste 1 tsp chili powder 1 small onion chopped 1/2 tsp garam masala 1 small onion chopped and fried 1 egg 1tbs lemon juice 1/2 tsp ginger paste
Method Mix all spices together and add to the minced beef. Mix well,cover and leave in fridge to marinate for 3-4 hours. Then form into long kababs (like sausage) and either fry in a little oil or barbeque. Serve with onion, mint chutney and lemon.
