~tasha~
Age: 124
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Apple Cake --------------
Directions
Preheat oven to 300°F. Grease 9x13" Baking pan.
Ingredients
2 eggs 2 cups brown sugar 1 cup cooking oil 1 teaspoon vanilla 1 teaspoon cinnamon 1 teaspoon baking soda 2 cups flour 3 cups un-peeled apples cut in small pieces 1 cup coarsely chopped nuts
In a large mixing bowl combine eggs, sugar, oil and vanilla. Mix well. Measure flour into a small bowl and mix in cinnamon and baking soda. Dump dry ingredients into egg, sugar, oil mixture and mix until Well blended. Stir in apples and nuts and pour into greased 9x13" Pan. Bake at 300°F for 1 hour. Serve warm or cold, excellent with real whipped cream.
~tasha~
Age: 124
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United Kingdom, United Kingdom
Peach Bread Pudding -----------------------
refrigerated butter-flavored cooking spray 2 cups (120 g) cubed day-old French bread (toasted if bread is fresh) 2 cups (480 ml) skim milk 1 teaspoon (5 ml) reduced-calorie margarine 1/4 cup (60 ml) egg substitute
Preheat oven to 375° F (190°C), Gas Mark 5. Lightly coat four 2-cup (480 ml) soufflé dishes with cooking spray. Divide the bread cubes between the prepared dishes. In a small sauce pan , combine the milk and margarine. Scald the milk mixture. Remove from the heat and stir in lemon zest, vanilla, almond extract, peaches, sugar substitute, and egg substitute. Pour over the bread cubes. Place the soufflé dishes on a cookie sheet and bake for 20-25 minutes, until the top is crisp and a knife inserted in the center comes out clean. Serve warm. Per serving: 180 calories (9% calories from fat), 9 g protein, 2 g total fat (0.5 g saturated fat), 32 g carbohydrates, 3 g dietary fiber, 2 mg cholesterol, 282 mg sodium Diabetic exchanges: 2 carbohydrate (1 bread/starch, 1/2 fruit, 1/2 skim milk)
2 medium Granny Smith apples 1 cup strawberries, sliced 1 kiwi, peeled and chopped 1 small orange 2 T packed brown sugar 2 T apple jelly
Directions
Preheat oven to 400°F. For cinnamon chips, lightly spray tortillas with water. Combine sugar and cinnamon and sprinkle over tortillas. Using a pizza cutter, cut each tortilla into 8 wedges; Place in single layer On round baking stone. Bake 8-10 min. Or until lightly browned and crisp. Remove and cool completely. For salsa, peel, core, and slice apples. Cut apples into quarters and chop with chopper. Slice strawberries. Chop kiwi. Place fruit in bowl. Zest orange and juice orange. Add orange zest, orange juice, brown Sugar, and apple jelly to fruit mixture, stir gently. Serve with cinnamon chips.
~tasha~
Age: 124
6571 days old here
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Location:
United Kingdom, United Kingdom
Hunza Diet Bread --------------------
2 c. water 2 oz. powdered soya milk (about 1Ž4 c.) 13Ž4 to 2 lbs. natural buckwheat or millet flour 1Ž2 tsp. sea salt 3Ž4 c. canola oil 1Ž2 tsp. cinnamon 3Ž4 c. natural unrefined sugar 1Ž2 tsp. ground nutmeg 8 oz. honey 8 oz. molasses 1 tsp. baking powder (non-aluminum)
Hunza Diet Breat has a taste that is very satisfying and chewy all on its own, but you also may add, if desired, apricots, raisins, chopped walnuts or almonds, and/or sliced dates to the above ingredients. Mix all ingredients thoroughly. Grease and lightly flour cooking pan(s). Ideally, use baking trays with about 1-inch-high sides. Pour the batter in pan(s) 1Ž2-inch thick over the base.
Bake at about 300° F for 1 hour. After cooking, dry the bread in the oven for about 2 hours at a very low heat‹about 90° F. (If your oven temperature does not go below 90° F, try turning it as low as possible and leaving the oven door open until the bread becomes dry.) After it is cooled, tip it out and cut it into approximately 2"¥2" squares.
Store the bread wrapped in cloth in a container. You may need to repeat the baking depending on the size of your baking pan and oven until all the mixture is used.
Hunza Diet Bread is made from natural buckwheat or millet flour. It is rich is phosphorous, potassium, iron, calcium, manganese, and other minerals, as nothing has been destroyed in the preparation of the wheat. Thus it contains the essential nourishment of the grain. This is why you must use only natural buckwheat or millet flour to make your own Hunza Diet Bread.
...and tell me if it works or better still, send me a loaf.
QUEEN VICTORIA
Age: 124
7769 days old here
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Lahore, Pakistan
Chicken Jalfraizi Recipe:
--Ingredients-- 1 Kilo Boneless chicken meat 4 medium sized onions chopped 4 tomatoes chopped 2 onions cut into thick slices 2 tomatoes cut into broad slices 1 capsicum cut into slices (the yellow variety can also be used to enhance the color of the dish) 1 tsp. garlic paste 1 tsp. ginger paste ¼ tsp. ground garam masala ¼ tsp. haldi powder ½ tsp. dhuniya powder Salt according to taste 3-4 tbs. oil
--Directions-- Sauté the chopped onions in the oil till transparent Add the garlic, ginger, haldi, dhuniya and chopped tomatoes. Cover and simmer to allow the tomatoes to soften. Add the chicken and cook for another 10 minutes or until the chicken is slightly tender. Add the salt. Take a few teaspoons of oil from this chicken into a separate frying pan. Heat and add the sliced onion, capsicum, sliced tomatos, and garam masala. Sauté this for a while till the vegetables soften lightly. To this frying pan add the cooked chicken. Mix and allow cooking for another 2-3 minutes.serve with rice.
QUEEN VICTORIA
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Faluda Recipe:
--Ingredients-- Pre-boiled spaghetti (unsalted) 2-3 scoops of Vanilla or Pistachio ice cream 1/2 cup cold milk Rose syrup or Rooh Afza (according to taste) Crushed ice A few Tbs. of preset Jello(optional) Assorted fruits chopped(pineapple.peaches..banana....etc)(optional) Assorted dry fruits (optional)
--Directions-- Take a tall, wide-mouthed glass. Add all the ingredients in a layered form. Serve chilled.
QUEEN VICTORIA
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7769 days old here
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Location:
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RECIPE INGREDIENTS
8 ounces uncooked angel hair pasta
1 1/2 pounds peeled and deveined large shrimp
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil
1/4 cup finely chopped shallots
1/2 cup fat-free, less-sodium chicken broth
2 tablespoons lemon juice
6 cups coarsely chopped spinach
2 tablespoons capers
RECIPE METHOD
Cook pasta according to package directions, omitting salt and fat. Drain.
While pasta cooks, sprinkle shrimp with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat. Add shallots; sauté 30 seconds. Add shrimp; sauté 3 minutes. Remove shrimp mixture from pan. Add chicken broth and lemon juice to pan, scraping pan to loosen browned bits. Add cooked pasta, shrimp, spinach, and capers, and heat 1 minute or until spinach wilts, stirring frequently.
London_Girl
Age: 124
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QUEEN VICTORIA said:
Faluda Recipe:
--Ingredients-- Pre-boiled spaghetti (unsalted) 2-3 scoops of Vanilla or Pistachio ice cream 1/2 cup cold milk Rose syrup or Rooh Afza (according to taste) Crushed ice A few Tbs. of preset Jello(optional) Assorted fruits chopped(pineapple.peaches..banana....etc)(optional) Assorted dry fruits (optional)
--Directions-- Take a tall, wide-mouthed glass. Add all the ingredients in a layered form. Serve chilled.
~tasha~
Age: 124
6571 days old here
Total Posts: 47628
Points: 0
Location:
United Kingdom, United Kingdom
Tarte au Sucre (Madame Benoit's recipe) -----------------------------
INGREDIENTS:
1/2 teaspoon baking soda 1 1/2 cup maple syrup 1 cup flour 1 cup brown sugar 1/2 cup butter 1 unbaked 10" single pie crust (1 bottom only)
METHOD: Dissolve baking soda in maple syrup. Place in pie crust (first). Mix flour, brown sugar and butter with your fingertips. Place in pie crust (last). Bake at 350*F for 30 minutes.
YIELD: 1 pie.
SERVING: Serve plain, "a la mode" (with ice cream - vanilla), or with not-too-sweet whipped cream.
NOTE: You can use half-half maple syrup and corn syrup if, well, 1 1/2 cup cup maple syrup is too expensive.
~tasha~
Age: 124
6571 days old here
Total Posts: 47628
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Location:
United Kingdom, United Kingdom
Baghari Sabzi: Indian Fried Vegetables -------------------------------------------
Ingredients:
1 LB frozen mixed vegetables small pinches of the following whole seeds: Fennel Onion Cumin Fenugreek Coriander 1 teaspoon salt and pepper (to taste) 1/4 teaspoon turmeric 2 Tablespoon oil
Method: Heat the oil in pot on medium heat. Add all the seeds and fry for 30 seconds. Add the vegetables, salt and cup water, stir and cover. Let cook for 5 minutes. Dry up any remaining water. Serve warm.
~tasha~
Age: 124
6571 days old here
Total Posts: 47628
Points: 0
Location:
United Kingdom, United Kingdom
Cherry and Cream Trifle ---------------------------
Ingredients:
1 can sweetened condensed milk 11/2 cups cold water 1 package(4 serving size) vanilla instant pudding mix 2 cups(500ml) whipping cream, whipped 1 vanilla or lemon cake, cut in cubes 1-2 cans(19 oz) cherry pie filling
Method: In large mixing bowl combine milk and water. Add pudding mix; beat well. Chill until thickened, about 20 minutes. Fold in whipped cream. Spoon some of the pudding(enough to cover bottom of round serving dish) into bowl. Top with some of the cake cubes and then cherry filling. Repeat procedure ending with pudding on top. Chill at least 4 hours. Serves 8-10
~tasha~
Age: 124
6571 days old here
Total Posts: 47628
Points: 0
Location:
United Kingdom, United Kingdom
Raita: (Yogurt Salad) -------------------------
This yogurt salad goes well with byriani and any other rice or meat dish.
Ingredients:
2 cups low fat yogurt 1 cucumber, chopped small 1 large tomato, chopped small 2 green onion sprigs, chopped fine (or 1 small onion chopped fine) 1/2 bunch cilantro, chopped salt and pepper to taste
Method: Combine all ingredients in large bowl. Mix thoroughly. If too thick add a small amount at a time of milk or water until desired consistency is reached.
~tasha~
Age: 124
6571 days old here
Total Posts: 47628
Points: 0
Location:
United Kingdom, United Kingdom
Naan (Without a Stone Oven) --------------------------------
This bread is traditionally made in stone ovens, but your broiler will do just fine. This bread is good with soups, curries, kabobs, or plain eaten hot from the oven.
Ingredients:
4 cups flour (preferably un-bleached) 1 teaspoon salt 1 packet yeast 1/2 olive oil 1-11/2 cups water (scalded)
Method: Add 1/4 cup scalded water to the yeast and let sit for 10-15 minutes. Add everything to large mixing bowl. Knead dough until smooth, approximately 5-10 minutes. Cover and let rise in warm place for 1 hour. Punch down and knead again for 1 minute. Divide into 14 balls and roll on floured surface. Roll into 6" in diameter and 1/2 inch thick. Broil them in broiler until golden brown, turning once. Remove and brush with melted butter or margarine. Cover to keep warm.
QUEEN VICTORIA
Age: 124
7769 days old here
Total Posts: 26285
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Location:
Lahore, Pakistan
NIHARI
--Ingredients-- 1/2 kilo beef (Ask for Nihari meat at the desi butcher shop.) salt to taste 1 tsp pepper 1/2tsp haldi powder 1 tsp dhuniya powder 4 tbs oil 3 tbs flour (maida) 1 tsp ginger paste
Grind together the following:
2 tsp saunf 1/2 tsp black pepper, 1/2 tsp zeera, seeds of 2 small illaichi 10 cloves 2 bari illaichi 1 stick of cinnamon 1 bay leaf 1/4 tsp jaifal 2 tsp dhuniya seeds
--Directions-- Put oil in a pot. Add meat and fry it a little. Add salt,chili powder,haldi powder,dhuniya powder and ginger paste. Mix well.Add a little water. Dissolve the flour in half a cup of water and add this to the meat and bring to boil. Put all the grinded spices in a fine cotton cloth bundle and add to meat. Add 3-4 glasses af water,cover and leave to tenderize on very low flame. When meat has softened remove the bundle of spices and make the curry into desired consistency.
Garnish--Fry some onion slices in a litle oil til golden brown and add to Nihari. Also garnish with fresh dhuniya, ginger and green chilies.
QUEEN VICTORIA
Age: 124
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Location:
Lahore, Pakistan
karahi 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
--Directions-- 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.
London_Girl
Age: 124
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Location:
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QUEEN VICTORIA said:
NIHARI
--Ingredients-- 1/2 kilo beef (Ask for Nihari meat at the desi butcher shop.) salt to taste 1 tsp pepper 1/2tsp haldi powder 1 tsp dhuniya powder 4 tbs oil 3 tbs flour (maida) 1 tsp ginger paste
Grind together the following:
2 tsp saunf 1/2 tsp black pepper, 1/2 tsp zeera, seeds of 2 small illaichi 10 cloves 2 bari illaichi 1 stick of cinnamon 1 bay leaf 1/4 tsp jaifal 2 tsp dhuniya seeds
--Directions-- Put oil in a pot. Add meat and fry it a little. Add salt,chili powder,haldi powder,dhuniya powder and ginger paste. Mix well.Add a little water. Dissolve the flour in half a cup of water and add this to the meat and bring to boil. Put all the grinded spices in a fine cotton cloth bundle and add to meat. Add 3-4 glasses af water,cover and leave to tenderize on very low flame. When meat has softened remove the bundle of spices and make the curry into desired consistency.
Garnish--Fry some onion slices in a litle oil til golden brown and add to Nihari. Also garnish with fresh dhuniya, ginger and green chilies.
QUEEN VICTORIA
Age: 124
7769 days old here
Total Posts: 26285
Points: 0
Location:
Lahore, Pakistan
Gol Guppay Recipe:
--Ingredients-- Gol Guppay: 1 cup white flour (maida) 1/2 cup sujji (semolina)
The dip: Red chili powder to taste. 1/2 bunch fresh mint leaves 1 heaped tsp zeera Salt to taste 1 pinch black salt (kala namak) 2 glass Water 2-3 green chilies 1/2" piece fresh ginger or 1/4 tsp grinded. 1 tbs Tamarind paste 1/2 tsp Ajwain
--Directions-- Mix the white flour and sujji 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 Gol Guppa. There are several other variations as well. You can add Imli chutney and yoghurt as well.
QUEEN VICTORIA
Age: 124
7769 days old here
Total Posts: 26285
Points: 0
Location:
Lahore, Pakistan
Raita Recipe:
--Ingredients-- 2-3 Tablespoons of Yogurt Salt (according to taste) 1/4 tsp ground black pepper 1/2 tsp zeera powder or crushed zeera
--Directions-- Mix together all the ingredients and you have a creamy raita to serve with Biryani or Pulao. In the summer add grated cucumber to it.It keeps the heat away. Good to eat on its own or as a dip.
QUEEN VICTORIA
Age: 124
7769 days old here
Total Posts: 26285
Points: 0
Location:
Lahore, Pakistan
Baingan Bhurta Recipe:
--Ingredients-- 1/2 kg of Brinjals (Baingan) (tender, round and large) 1 medium Onions (chopped) 1 tsp. of Green Chillies (Hari Mirch) (finely chopped) 1 Tomato (chopped) Salt (to taste) 2 tsp. of Cooking Oil
--Directions-- Bainga Bhurta 1) Grill the brinjals on a fire until they become black in colour. Remove the skin and mash them thoroughly.
2) Heat the copoking oil in a karai or pan and fry the onion for ½ minute. Add the green chilli and fry for another minute. Add the tomato and fry for another 2 minutes.
QUEEN VICTORIA
Age: 124
7769 days old here
Total Posts: 26285
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Location:
Lahore, Pakistan
Aaloo Gourd Yakhni Recipe:
--Ingredients-- 500 grams (20 oz.) of Bottle Gourd (Lawki) (peeled, cut into thin round slices and washed) 2 Whole Red Chillies 4 Cloves 2 tsp. of Cumin Seeds (Zeera) ½ tsp. of Asafoetida (Heeng) ½ tsp. of Dry Ginger Powder (Adrak Powder) 1 tsp. of Aniseed Powder (Sounf Powder) 1 tsp. of Garam Masala Powder Salt (to taste) 2 cups of Plain Yogurt (beaten) 2 cups of Water 2 tbsp. of Cooking Oil Cooking Oil (for deep frying)
--Directions-- 1) Pat dry the bottle gourd slices with a paper towel. Heat the oil for deep frying in a pan and fry the bottle gourd slices until they are slightly browned. Drain the oil and set aside.
2) Heat oil in another pan until it is very hot. Add the cloves, asafoetida and cumin seeds. Fry on medium heat for about 2 minute(s) or until the cumin seeds are a shade darker.
3) Add the deep fried bottle gourd slices, aniseed powder, dry ginger powder, whole red chillies, salt and water. Bring it to a boil on high flame. Reduce the flame and keep it on medium to low heat for about 5 minutes or until the bottle gourds are tender.
4) Now, mix in the beaten plain yogurt and stir it slowly until it has fully blended in with the curry. Let it boil on low heat for about 5 minutes. Mix in the garam masala powder and take off heat.
London_Girl
Age: 124
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QUEEN VICTORIA said:
Gol Guppay Recipe:
--Ingredients-- Gol Guppay: 1 cup white flour (maida) 1/2 cup sujji (semolina)
The dip: Red chili powder to taste. 1/2 bunch fresh mint leaves 1 heaped tsp zeera Salt to taste 1 pinch black salt (kala namak) 2 glass Water 2-3 green chilies 1/2" piece fresh ginger or 1/4 tsp grinded. 1 tbs Tamarind paste 1/2 tsp Ajwain
--Directions-- Mix the white flour and sujji 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 Gol Guppa. There are several other variations as well. You can add Imli chutney and yoghurt as well.
Soak the chick-peas in cold water overnight. Drain.
Cook in boiling salted water until tender, about 1 hour. Drain and refresh under cold water.
Halve the tomatoes, remove the seeds and chop finely. Combine the chick-peas, tomato, olives, and onion.
FOR DRESSING: Combine all of the dressing ingredients in a small bowl and whisk until thoroughly combined. Pour the dressing over the salad and mix until the ingredients are combined and well coated with dressing.
Serve at room temperature as an accompaniment, or as part of an antipasto selection.
QUEEN VICTORIA
Age: 124
7769 days old here
Total Posts: 26285
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Location:
Lahore, Pakistan
Chicken, Avocado and Mango Salad with Creamy Curry and Macadamia Dressing Recipe
RECIPE INGREDIENTS
For Dressing:
3 tablespoons olive oil
1 onion, finely chopped
2 teaspoons curry powder
1 tablespoons apricot jelly or jam
1 tablespoon mango chutney
1/4 cup unsalted macadamia nuts
2 tablespoons raspberry vinegar
1/2 cup mayonnaise
1/4 cup light cream
4 skinless, boneless, single chicken breasts, poached
1 bunch arugula, washed and stemmed
2 large mangoes, peeled, pitted and sliced
2 large avocados, peeled, pitted and sliced
1 bunch fresh chives, cut into 2 inch lengths, for garnish
RECIPE METHOD
FOR DRESSING: Heat 1 tablespoon of the oil over medium heat in a small saucepan. Add the onion and cook until translucent. Add the curry powder and cook, stirring, for 1 minute. Remove from the heat and stir in the apricot jelly or jam and mango chutney, mixing well. Set aside until cool.
In a blender or food processor, process the macadamia nuts briefly until chopped, add the remaining oil and the vinegar and process until well combined.
Add the nut mixture to the cooled onion mixture. Stir in the mayonnaise and cream. Mix well.
Slice the cooked chicken breasts lengthwise into 5 or 6 strips, Combine the arugula, chicken, mango and avocado on individual serving dishes. Spoon some of the dressing on to each serving.
.. tab JB per anna pata nahi hoga ya nahi 
