Shahrukh Khan
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Kashmiri Chai (Tea) Printer friendly version
Ingredients 4 cups water 2 tsp. green tea ¼ tsp. soda bicarbonate ¼ tsp. salt 1 cup milk 2 tsp sugar ¼ tsp. green cardamom (Chhoti Ilaichi) powder ½ tsp chopped pistachio
Boil water with the green tea till half and add two more cups of water till half again. Add soda bicarbonate and salt. Sugar and Milk as per taste.
Shahrukh Khan
Age: 124
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Faluda
Ingredients Pre-boiled spaghetti (unsalted) 2-3 scoops of Vanilla or Pistachio ice cream ½ cup cold milk
Rose syrup or Roohafza (according to taste) Crushed ice A few tbs. of preset Jell-O (optional) Assorted fruits chopped pineapple. peaches... banana....etc. (optional) Assorted dry fruits (optional) Take a tall, wide-mouthed glass. Add all the ingredients in a layered form. Serve chilled.
Shahrukh Khan
Age: 124
7895 days old here
Total Posts: 43596
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Palak ki Roti
Ingredients 2 cups flour 1 cup steamed and finely chopped spinach leaves. ½ tsp. salt ½ tsp whole cumin seeds (Zeera) 5-6 black pepper (Kali Mirch) coarsely crushed 1 tbs. oil to make dough A little water to form dough Oil for shallow frying
Instructions Mix together the flour, spinach and spices. Add 1 tbs. of oil and knead with water to form a dough which is medium-soft. Cover and keep in the fridge for at least half an hour to set. Break into small balls. Roll out into small chapattis and shallow fry on medium heat in a frying pan till very lightly brown. Serve hot with Achaar (pickle) or chutney. Serving: 2 to 3 persons
Shahrukh Khan
Age: 124
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Mutton Qorma Biryani
Mutton (preferably a leg piece) 1 kg Basmati rice 1 kg (soaked in water for 20 minutes) Yogurt 1 cup Onions 2 (medium size, thinly sliced) Ginger and garlic paste 1 tbsp Coriander powder 2 tbsp Red chili powder 1 tbsp Green chili 4 Small cardamoms 6 Black peppercorns 6 Cloves 4 Black onions seeds ½ tsp Salt to taste Yellow food color ½ tsp (dissolved in 1 cup milk) Ghee or Cooking Oil 1 ½ cup Vinegar 1 tbsp
Mix meat, yogurt and spices and keep aside. In a large pan add banaspati and brown onions. When brown, add meat and spices and cook on low heat. When tender and a little thick gravy remains, remove from heat. In another pan pour ten cups of water; add 3 green cardamoms, whole green chilies and one-tablespoon vinegar. When water starts boiling pour soaked rice into a strainer and drain well. Grease the same pan and spread a layer of rice, then a layer of mutton and spices and cover with other other half of the rice. Sprinkle with yellow food color and place it on a heavy griddle (tava) and cook for 10-20 minutes. Serve hot.
Shahrukh Khan
Age: 124
7895 days old here
Total Posts: 43596
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Location:
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Chicken Tikka Biryani
Chicken boneless cubes 1 kg Basmati rice, boiled 3 1/2 cups Chilli powder 1/2 tsp Turmeric powder pinch Coriander powder 1/2 tsp Onions, finely chopped 3 medium Tomatoes, finely chopped or pureed 4 medium Spring onion, finely chopped 1, leaves only Green chillies, finely chopped 4 Green chillies, chopped and fried 4 tbsp Ginger garlic paste 1/2 tsp Coriander and mint leaves 2 tbsp and few for garnishing Butter or desi ghee 4 tbsp Salt to taste
Preheat oven to 180aC. Heat, butter / ghee and fry onions and ginger garlic paste until golden brown. Add tomatoes and all seasonings. Stir till the ghee separates from the gravy and it becomes thick. Add spring onion, chicken pieces, coriander and mint leaves and green chillies. Cook for about 8 -10 minutes. Set aside. Grease a large pan with heated ghee. Spread a layer of half the chicken, sprinkle with the coriander and mint leaves, cover with half the rice. Repeat the layers omitting the mint and coriander leaves. Garnish the rice with fried Qnions, coriander and mint leaves. Cover with aluminum foil. Put in a preheated oven for 10 - 15 minutes. Serve hot with raita. Serves 10 Preparation Time: 10 minutes Cooking Time: 30 minutes
QUEEN VICTORIA
Age: 124
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Grilled Chicken Breasts with Lemon and Thyme Recipe
A bold mixture of red-pepper flakes, garlic, thyme, lemon juice, and olive oil serves as a spicy marinade for bone-in chicken breasts. If you want your chicken spicier still, increase the red pepper or leave the breasts in the marinade for an hour or two.
WINE RECOMMENDATION: Red pepper can be difficult to pair with wine as it accentuates the bitterness of the alcohol. So, bypass high-alcohol wines and try an herbal, light-bodied sauvignon blanc from Collio.
RECIPE INGREDIENTS
1 1/2 tablespoons lemon juice
1/4 teaspoon dried thyme
1/2 teaspoon dried red-pepper flakes
1 clove garlic, minced
1/4 cup olive oil
1/4 teaspoon salt
1/4 teaspoon fresh-ground black pepper
4 bone-in chicken breasts (about 2 1/4 pounds in all)
RECIPE METHOD
Light the grill or heat the broiler. In a shallow dish, combine the lemon juice with the thyme, red-pepper flakes, garlic, oil, salt, and black pepper. Coat the chicken with the mixture.
Grill the chicken breasts over moderately high heat or broil them for 8 to 10 minutes. Turn and cook until the chicken is just done, about 10 minutes longer.
VARIATIONS
*Try any dried herb you like in place of the thyme. Marjoram, oregano, rosemary, or sage are all good choices. *Use boneless, skinless chicken breasts instead of bone-in breasts. Grill them until just done, about five minutes per side over moderately high heat. *Use a quartered chicken instead of bone-in breasts. Cook the breast sections as directed in Step 2 and allow thirteen minutes per side for the leg quarters.
QUEEN VICTORIA
Age: 124
7796 days old here
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Location:
Lahore, Pakistan
Spaghetti with Tomatoes, Black Olives, Garlic, and Feta Cheese Recipe
Here's an ideal summer pasta with fresh tomatoes as the main attraction. Feta complements the tomatoes beautifully, and the heat of the pasta and hot garlic oil make the cheese meltingly soft.
WINE RECOMMENDATION: The saltiness of the olives and feta cheese and the acidity of the tomatoes make a refreshingly fruity red wine such as a Beaujolais-Villages the perfect thing to serve.
RECIPE INGREDIENTS
1 1/2 pounds tomatoes (about 3), seeded and cut into 1/2-inch pieces
1/2 cup Kalamata or other black olives, pitted
1/4 pound feta cheese, crumbled
3 tablespoons drained capers
3 tablespoons chopped flat-leaf parsley
1/4 teaspoon salt
1/4 teaspoon fresh-ground black pepper
3/4 pound spaghetti
6 tablespoons olive oil
3 cloves garlic, minced
RECIPE METHOD
In a large glass or stainless-steel bowl, combine the tomatoes, olives, feta, capers, parsley, salt, and pepper.
In a large pot of boiling, salted water, cook the spaghetti until just done, about 12 minutes. Drain.
Meanwhile, in a medium frying pan, heat the olive oil over moderately low heat. Add the garlic and cook, stirring, for 1 minute. Add the cooked pasta and the garlic oil to the tomato mixture and toss.
VARIATIONS
SPAGHETTI WITH TOMATOES, BLACK OLIVES, GARLIC, AND MOZZARELLA
Use 3/4 pound fresh mozzarella cheese, cut into 1/4-inch pieces, in place of the feta.
SPAGHETTI WITH TOMATOES, OLIVES, GARLIC, FETA, AND FRESH HERBS
Use 1/4 cup chopped fresh basil or 3 tablespoons mixed chopped fresh herbs, such as tarragon and chives, in place of the parsley.
Recipe reprinted by permission of Food and Wine. All rights reserved.
QUEEN VICTORIA
Age: 124
7796 days old here
Total Posts: 26285
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Location:
Lahore, Pakistan
Lamb and Feta Turnovers Recipe
Feta cheese is traditionally made from sheeps’ or goats’ milk, then cured in brine. You can buy it in chunks, with or without the brine, or already crumbled in a package.
Other necessary recipes: Basic Pie Pastry
Helpful Hints: Steps for Making Dough Turnovers, Making
RECIPE INGREDIENTS
6 ounces ground lamb
1/2 cup crumbled feta cheese
2 tablespoons sliced green onion
2 tablespoons chopped pitted ripe olives">olives
1/8 teaspoon ground cinnamon
1/8 teaspoon garlic salt
Pastry for Double-Crust Pie
2 teaspoons Milk
2 teaspoons sesame seed
RECIPE METHOD
Cook lamb till no longer pink; drain. Stir in feta cheese, green onion, olives, cinnamon, and garlic salt. Set mixture aside.
Prepare pastry as directed. On a lightly floured surface, roll half of dough to slightly less than 1/8-inch thickness. Cut dough into rounds with a floured 3-inch round cutter. Spoon 1 rounded teaspoon of the lamb mixture over half of each circle. Fold dough over lamb mixture. Using the tines of a fork, seal the edges. Repeat with remaining dough and lamb mixture. Cut slits in top crust. Place turnovers on an ungreased baking sheet. Brush with milk; sprinkle with sesame seed. Bake in a preheated 375 degrees oven for 15-18 minutes, or till golden. Serve warm.
QUEEN VICTORIA
Age: 124
7796 days old here
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Location:
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Tropical Fruit and Pasta Salad Recipe
On most days, breakfast is a hurried meal eaten on the way out of the door. On a special spring morning, slow down and gather the family for a delicious brunch featuring Tropical Fruit and Pasta Salad! Enjoy with fresh-baked muffins and steaming coffee and tea.
RECIPE INGREDIENTS
1 (9-oz.) package Buitoni refrigerated Linguine
2 cups vanilla yogurt
1/4 cup honey
1/2 teaspoon ground ginger
4 cups assorted fresh fruit (pineapple chunks, sliced strawberries, diced papaya or mango and/or sliced kiwifruit)
1/4 cup shredded coconut, toasted
RECIPE METHOD
Cook, rinse and drain pasta according to package directions.
Combine yogurt, honey and ginger in medium bowl. Toss with pasta; transfer to large serving platter. Arrange fruit over pasta; sprinkle with coconut.
QUEEN VICTORIA
Age: 124
7796 days old here
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***Chicken Chilli***
Ingredients:
500 gms boneless chicken
200 gms onion
10 gms ginger
5 big green chillies
1 cup oil
1 tea spoon Soya sauce
2 tea spoon Tomato sauce
1 table spoon green chilli sauce
1 small capsicum
Little china salt
1 tea spoon vinegar
Salt for taste
2 Eggs
1/2 cup corn flour
Method:
Mix the chicken small pieces with salt, china salt, 1 tea spoon vinegar and 1 tea spoon soya sauce. Let it marinate for one hour. Then cut the onions into small pieces and pill the ginger and mash it. Cut the capsicum into small pieces and keep it separate. Cut the green chillies in its middle and keep it aside. Break the egg in a small utensil and mix corn flour to it and add little water and salt to make the batter. Heat the oil in a kadai or frying pan. Take out the chicken pieces one by one and deep it inside the batter and soft fry it in the oil. Put the Green chillies in the oil and then add onions and fry for sometime till the onion becomes soft and not red. Then add mashed ginger and fry for sometime till you get the smell of mixed ginger and onion. Then add capsicum to it and fry. Then add chilli sauce and of tomato sauce to it. Mix the fried chicken and mix it thoroughly. Add salt for taste and let it come to a boil Serve with mixed fried rice or Noodles.
QUEEN VICTORIA
Age: 124
7796 days old here
Total Posts: 26285
Points: 0
Location:
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DAL MASH AND KEEMA
Ingredients Dal mash 1 cup Mince 1 pao or 8 ozs Green chillies 2-3 Onion 1 Ginger / garlic 1 tsp heaped All spice 1 tsp Chilly powder 1 tsp heaped Oil 1/2 cup Coriander leaves Salt 1 tsp levelled Haldi 1 tsp
Method Heat oil and brown onions. Add ginger /garlic and fry after that add mince and fry. When brown add haldi, chilly powder, salt, little water and fry. When it leaves oil, add dal and fry. Add enough water for dal to be soft. Add green chillies, coriander leaves and all spice and put on dum.
1/2 cup Oil 1 tsp Salt 1/4 tsp Onion seeds Ginger / Garlic paste 1 tsp 1/2 tsp Mustard seeds 250 gms Potatoes peeled and cubed 4 - 5 curry leaves2 cups water 1/2 tsp Turmeric powder 1/2 tsp Aniseeds 1 tsp Red Chilly powder 1/2 tsp Cummin seeds
instructions
Heat the oil. Fry the onion seeds, mustard seeds aniseeds and curry leaves for a second. Add the turmeric powder, red chilly powder, salt and ginger / garlic with approximately 2 tablespoons of water. Stir and fry till the water dries and you can see the oil. Add the potatoes alongwith 2 cups of water. Cover the pot and cook over a low heat till the water dries and the potatoes are tender.
Oil for frying 1 Egg, beaten Juice of 1 Lime 2 tbsp Fish stock 1 tsp Chilli powder Salt according to taste ½ tsp Turmeric powder 500 gms any Fleshy Fish Breadcrumbs as required ½ tsp Black Pepper powder 3 Potatoes, boiled and minced
Method: Boil the fish in a little water and salt. Save the water. Remove bones if any and mash together with the minced potatoes, turmeric, chilli and pepper powders. Add lime juice and required amount of stock. Salt may be added if necessary. Form into cylindrical sticks, dip into beaten egg, coat with bread crumbs and deep fry until golden brown. Serve hot with chutneys.Fish Sticks
QUEEN VICTORIA
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HOT AND SPICY NOODLES:
Ingredients: Taaza bani hoi ya packet ki noodles 500gm white chilli and red chilli powder 1 tea spoon each haree piyaz bareek shuda 2 adad chilli oil 2 tea spoon salt (as needed) Beef or mutton qeema 250 gm chicken yakhnee 2 cup soya soas 4 table spoon vinegar (sirka) 2 table spoon bareek kati ginger (adrak) 1 table spoon
Recipee: 1. 2 table spoon oil heat ker ke qeema daal ker khoob bhoone,add 1 tea spoon red chilli powder and salt (as u wanted) and tayyar ker ke rakh lein. 2. Yakhni heat ker ke , vinegar, soya soas and chilli oil add kerein and also add salt (as wanted) and keep it hot. 3. Boil noodles in open pan, in water and add some salt in it also, jab noodles narm ho jaaye to water nichor lein. 4. Now in a cup containing noodles, pour hot yakhni and prepared keema on it , and add bareek kati hoi hari piyaz on it
500 gms. fish cut into cubes 1/2 cup yoghurt whipped 2 tbsp lemon juice 1 tsp white cummin seeds 2 onions chopped 1 tsp aniseed 6-8 red chillies 2 tsp coriander seeds 1 tsp onion seeds 1/4 tsp fenugreek seeds 1/2 tsp turmeric powder 1/2 tsp mustard seeds 1 tsp red chilly powder 5-6 green chillies finely chopped 1 tbsp garlic paste 1/2 cup oil
instructions
Wash the fish well in salt water. Apply the lemon juice to the fish and set aside for approximately 1 hour. Fry the onions till they are light golden in colour. Remove with a slotted spoon and crush. In the same oil put the red chillies, onion seeds, turmeric powder, red chilly powder and garlic. Stir and fry for a few minutes till the oil seperates. Add the yoghurt and again stir and cook till the oil seperates. Add the fish. Coarsely grind together the white cummin seeds, aniseed, coriander seeds, fenugreek seeds and mustard seeds. Add this to the fish along with the green chillies and cook over a low heat till the fish is done, about 10 min.
Shahrukh Khan
Age: 124
7895 days old here
Total Posts: 43596
Points: 0
Location:
Netherlands, Netherlands
Ramzan recipes
Aloo ki Tikiyan
Total servings: Calories: Pre-Prep time: Preperation time: 15 min Occasion: Ramadan Cuisine: Pakistani Effort: Difficult Best for: All How to serve: Hot
------------------------------------------------------------ -------------------- Ingredients: For tikiya: 4 big aloo 56 green chilli chopped bunch of coriander leaves chopped 2 tsp red chilli 1 tsp kalongi 1 tsp zeera salt to taste
For covering of tikiya: white flour a cup. 1 tea spoon salt. 2 table spoon oil pinch of baking soda. water for making flour a paste.
------------------------------------------------------------ -------------------- Preparation: Boil aloo and peel its skin.. Mash it and add all the masala and make a small small tikiya... Now take white flour add oil salt and baking soda plus water to make a thick paste.... Heat oil in a pan.... Dip tikya in paste and deep fry it till golden brown. serve it with imli chatney
Shahrukh Khan
Age: 124
7895 days old here
Total Posts: 43596
Points: 0
Location:
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Gosht Palao
Total servings: Calories: Pre-Prep time: Preperation time: Occasion: Any Cuisine: Not Sure Effort: Easy Best for: All How to serve: Not Sure
------------------------------------------------------------ -------------------- Ingredients: 1 pound goat meat2 onion6 cloves of garlicgingergaram masala1 teaspoon cumin seeds 2 cups rice5 cups watersalt as desireddried whole chilies1/2 cup oil
------------------------------------------------------------ -------------------- Preparation: In a medium pan put peeled garlic, ginger and one onion. Add meat, garam masala, salt and water. let cook for 1 hour or until meat is tender. Drain and save the soup. Seperate meat from rest of the ingredients. In a seperate pot take the other onion and fry in oil until onion is medium brown. Add meat, cumin seeds, salt and the chillie peppers . Let everything cook for five minutes. Then add 31/2 cup of drained soup and let it come to boil. Add rice and let cook on medium heat until the water is no longer visible. Turn heat to low and let simmer for about ten minutes. mix well and enjoy.
.. even if i try it from a recipe book 
