Shahrukh Khan
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Easy Chicken Biryani
Total servings: 5 Calories: low Pre-Prep time: Preperation time: depends on cooking method Occasion: Any Cuisine: Pakistani Effort: Easy Best for: All How to serve: Hot
------------------------------------------------------------ -------------------- Ingredients: 1lb chicken parts, cut in small pieces 2tbsp garlic paste 2" piece chopped ginger 32 oz. basmati rice 16oz water 2tsp red chili powder 1 tsp tumeric 1.5 tsp zeera 2 large chopped onions 5 each cloves small grn illaichi 1/2 cinnamon stick 1 20 oz. can chopped tomatoes
------------------------------------------------------------ -------------------- Preparation: Put chicken pressure cooker with 2 cups water and pressure cook for 10 minutes. In a fry pan, add onions and oil to coat and all spices and fry till very aromatic and until the oil separates. Add tomatoes and cook until oil separates again. When chicken is done, remove and save the broth. Fry the chicken in the tomatoe mixture for 5 minutes until it is very dry. Meanwhile, rinse rice and grease a crock pot with butter. Add the drained rice to the crock pot and put the chicken mixture on top of the rice. Measure the broth and add enough water to egual 28 oz of fluid. add to rice and cook on low for 68 hours. If you do not have a crock pot, par boil the rice for 5 minutes, drain. Grease with butter a casserole dish and layer the rice and chicken mixture and end with the chicken mixture on top. Add 4oz water and cover and bake for 40 minutes. check for doneness
London_Girl
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shahrukh khan said:
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
QUEEN VICTORIA
Age: 124
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Lahore, Pakistan
Popcorn Balls
INGREDIENTS: 1/4 cup corn oil 1/2 cup popcorn 1/2 cup dark corn syrup 1/2 cup sugar 1/2 teaspoon salt PREPARATION: Heat corn oil in a 4-quart kettle over medium heat for about 3 minutes. Add popcorn. Cover, leaving cover just slightly ajar. Shake frequently over medium heat until popping stops. Meanwhile, mix together corn syrup, sugar and salt.
Add to popped corn in kettle, stirring and tossing constantly over medium heat for 3 to 5 minutes, or until sugar is dissolve and popcorn is evenly coated with mixture. Remove from heat. Gently form into balls, using buttered hands. Makes about 1 dozen popcorn balls
QUEEN VICTORIA
Age: 124
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Sindhi Biryani
Rather than the regular Biryani, Sindhi Biryani is more spicy and tasty. Dunno whether it originates from Sindh or not. Just make sure about one thing if u dun want your rice overly cooked, keep on checking them while u r boiling them and drain them as soon as u turn off the heat. Do NOT leave them in the water once you turn off the heat. You can also add some vinegar while boiling the rice so they won't stick together. Note, you can also substitute mutton with chicken. Potatoes are not necessary if you use Chicken though.
1½ hours 30 min prep Change to: servings US Metric 1-1 1/2 kg mutton 1 kg basmati rice (soaked in water for atleast 1/2 an hour) 1/2 kg potatoes (cut into large chunks) 1/2 kg tomatoes (chopped) 250 g yogurt 1 teaspoon red chili powder 4 teaspoons salt 3 medium onions 2 teaspoons garlic paste (Lehsan) 2 teaspoons ginger (Adrak) 8 green cardamoms (Chhoti Ilaichi) 4 black cardamom pods (Bari Ilaichi) 10 cloves (Laung) 10 pieces black pepper (Kali Mirch) 1 teaspoon cumin seeds (Zeera) 1 cinnamon stick (Dalchini) 2 bay leaves (Tez Patta) 250 g oil 6 green chilies 2 tablespoons coriander leaves (Dhaniya) 2 tablespoons mint leaves (Podina) 2 pinches yellow food coloring 10-15 prunes (Aaloobukharay) 3 teaspoons salt 3 bay leaves 3 cinnamon sticks 2 black cardamom pods
Slice the onion and fry it in oil until it is light brown. Take out 1/4 of it and keep aside. Add Garlic (Lehsan), Ginger (Adrak), tomatoes, prunes (Aaloobukharay), salt, chili powder, cloves, cardamoms, Black Pepper, (Kali Mirch), Cumin Seeds (Zeera), and cinnamon to the remaining fried onions. Fry this until the tomatoes are tender and the water is dry. Then add meat, yoghurt and some water and cook on medium heat until the meat is tender and the water has evaporated. On other side boil the potatoes until they're half cooked. Now, add green chillies, mint, coriander leaves, and the half boiled potatoes to the meat. Simmer for 2, 3 minutes. Your meat curry is done. Boil the rice with salt, bay leaves, cinnamon sticks and black cardamom and drain the water off when the rice is half done. Layer the curry with the rice in a pot in one on one layers. Sprinkle the food color, fried onions, and chopped mint leaves on top of the last layer. Close the lid tightly making sure no steam passes out of the pot and cook on low heat until the rice is done. Gently mix it before serving. Serve with Raita.
Chicken Boneless 3Lbs. Olive Oil (as needed) Pasta (Preferbly Spinach. but any pasta will do) Coconut Milk Crushed Red pepper Cilantro (Hara Dhanya) Cashew Nut Salt as needed
Cooking Method
Clean the Chicken and sauté for no more then 10 min in olive oil make sure oil is hot when adding the chicken. Boil the Pasta and set a side, don’t forget to add tea spoon of oil for softness of pasta. Rinse the pasta with cold water.
Heat the Wok and through the chicken in the Wok, add coconut milk, cashew and crushed pepper. Cock it until the sauce become mild thick, add pasta in the wok and remote it within one minute. Garnish with Cilantro and enjoy.
2 pounds Chicken with skin 1\2 teaspoon cinnamon powder 1\2 teaspoon nutmeg, ground 1\2 teaspoon green cardamom powder 3\4 teaspoon allspice 1\2 teaspoon black pepper, powder 1 1\2 teaspoons salt 3 tablespoons lemon juice 1 teaspoon sumac, optional - - pita bread - - mayonnaise
How to Cook: 1. Cut chicken into large pieces. Wash the chicken pieces and pat dry. Place cinnamon, nutmeg, green cardamom, allspice, black pepper, and salt in a bowl. Add lemon juice and mix well to make thick paste. Place the chicken pieces in a bowl and rub the paste over the pieces thoroughly. Marinate it for 5-6 hours at room temperature or over night in the refrigerator. 2. Preheat the oven to 450 degrees. Grease a baking dish with oil, place chicken pieces with skin side down, and bake it for about 20 minutes. Take it out, turn them over and bake for 10-15 more minutes or until the chicken is tender but still moist. 3. Remove the skin and shred the chicken with a sharp knife. Put the shredded chicken back in the baking dish. Sprinkle 1 teaspoon of sumac and mix well and bake for 5 more minutes, if desire, but do not over bake the chicken. ASSEMBLY: Place one pita bread on the board, put a thick layer of mayonnaise. Place 3-4 tablespoons of shredded chicken, 3 pieces of pickle and 4-5 French fries. Roll it up and wrap in paper napkin. Variation: Instead of mayonnaise, garlic sauce.can be used
QUEEN VICTORIA
Age: 124
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KABABI MASALA CHICKEN
Ingredients
Chicken 1 cut into 12 pieces Onion Brown 1/2 cup Ginger / Garlic 1 tsp Dalchini 1 piece Cloves 3 Choti llachi Black zeera 1/2 tsp Chilly Powder 1 tsp Dahi 1 cup ful Salt 1 tsp Ievelled Black Pepper 1 tsp Ghee or Oil 1/2 cup
Method Heat oil. Add all masala with little water and bhuno well than add chicken fry well in the masala add curd and cook on slow fire. Add 1/2 cup water and cook till chicken tender and masala thick.
~tasha~
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Rose Petal Pound Cake ------------------------
INGREDIENTS 1 cup butter, softened 1 2/3 cups white sugar 5 eggs 2 cups all-purpose flour 1/2 teaspoon salt 1 teaspoon almond extract 1 1/2 ounces finely chopped almonds 1 teaspoon rosewater 2 drops red food coloring
DIRECTIONS Preheat oven to 350 degrees F (175 degrees C). Grease one 9 inch tube pan. Cream butter well. In a separate bowl beat sugar and eggs together until doubled in volume. Add sifted flour and salt gradually. Fold in creamed butter thoroughly. Divide batter into two equal parts. Into one part add the almond extract and the ground almonds. To the other part add the rosewater and the red food coloring. Spoon batters alternately into the prepared pan. Bake at 350 degrees F (175 degrees C) for 50 to 60 minutes. Let cake cool then remove from pan and dust with confectioner's sugar.
~tasha~
Age: 124
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Sweet Marie Bars -------------------
INGREDIENTS 1/2 cup corn syrup 1/2 cup peanut butter 1/2 cup packed brown sugar 2 cups crispy rice cereal 1 cup confectioners' sugar 2 tablespoons butter 2 tablespoons milk 1 pinch salt 2 teaspoons unsweetened cocoa powder
DIRECTIONS In saucepan, over medium heat, melt corn syrup, peanut butter and brown sugar. Remove from heat and add cereal. Mix well and press into buttered 9 x 9 inch square pan. To make icing: Combine the rest of the ingredients. Add more milk, if necessary, until smooth and spreadable.
~tasha~
Age: 124
6568 days old here
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Orange Glaze I -----------------
INGREDIENTS 1 cup confectioners' sugar 1 tablespoon frozen orange juice concentrate, thawed
DIRECTIONS Mix all ingredients together well. Add more confectioner's sugar or orange juice to make the proper consistency for a barely pourable glaze.
DIRECTIONS Using a double boiler method, melt the chocolate coatings over hot tap water for 15 - 20 minutes. Stir . Do not cook or get water into the chocolate. After it is melted, stir in a couple drops of peppermint flavor into the chocolate. Dip crackers into the melted chocolate and then place onto a cold cookie sheet and put into the refrigerator to set. (A freezing tray to rest the dipped cookies will keep the bottoms neat looking.) In a few minutes take them out and package in candy cups. The cookies are best kept at room temperature or a cool dry place away from any odors.
Chicken Boneless 3Lbs. Olive Oil (as needed) Pasta (Preferbly Spinach. but any pasta will do) Coconut Milk Crushed Red pepper Cilantro (Hara Dhanya) Cashew Nut Salt as needed
Cooking Method
Clean the Chicken and sauté for no more then 10 min in olive oil make sure oil is hot when adding the chicken. Boil the Pasta and set a side, don’t forget to add tea spoon of oil for softness of pasta. Rinse the pasta with cold water.
Heat the Wok and through the chicken in the Wok, add coconut milk, cashew and crushed pepper. Cock it until the sauce become mild thick, add pasta in the wok and remote it within one minute. Garnish with Cilantro and enjoy.
Ingredients: Boiled potatoes 400 gms Raisins 50 gms. Finely chopped onion ½ cup Chopped green coriander 1 tsp. Chopped green chili 1 tsp. Bread crumbs ½ cup Oil 3 tsp. Salt To taste
Method:
Heat a little oil in a pan, add onion and sauté until soft. Keep aside. Peel boiled potatoes, grate and then add sautéed onion, chopped green coriander, chopped green chili, salt and bread crumbs. Mix well. Divide into 8 equal portions. Stuff each portion with chopped raisins, make balls and flatten them. Shallow fry on a griddle with a little oil until light golden brown in color. Turn and fry till light golden brown in color. Serve hot with chutney or ketchup.
Mix all salt, white pepper, aginomoto and mustard powder. Rub this onto the chicken and leave to marinade for 20 - 30 minutes. Combine all the ingredients and form a smooth batter. Take the marinated chicken pieces and cover them liberally with the batter. Now take shashlik sticks and start threading the pieces. Roll the stick in fresh breadcrumbs. Deep fry these till golden brown. Serve hot.
2 cups chicken (cooked and diced) 1 1/2 cups spaghetti 3 cups chicken stock 1/2 cup butter 1/2 cup flour 2 onions (chopped) 1 cup carrots (boiled and diced) 1 cup peas (boiled) 2 capsicums (cubed and seeded) 1 cup tomato puree 2 tbsp grated cheese 1 tsp salt 1 tsp black pepper powder
Method
Boil and drain the spaghetti. Heat half of the butter and add onions, capsicums, carrots and peas. Add the diced chicken, tomato puree and cook for a few minutes. In another pan heat the remaining butter and fry the flour and slowly add the stock. Add salt, pepper and cook till the sauce is thick. Mix sauce in the chicken and vegetable mixture. Add boiled spa-ghetti and mix thoroughly. Garnish with grated cheese. Serve hot.
~tasha~
Age: 124
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Best chocolate cake with fudge frosting ---------------------------------------------
Ingredients:
2 c Flour 1 ts Vanilla 2 c Sugar 1/2 ts Baking powder 1/2 c Shortening 2 Eggs 3/4 c Water 4 oz Unsweetened chocolate 3/4 c Buttermilk -melted and cooled 1 ts Baking soda Fudge frosting (see below) 1 ts Sale
Instructions:
1. Heat oven to 350F. 2. Grease and flour 13 x 9 x 3 pan 3 8" round pans or 2 9" round pans. 3. Beat all ingredients except fudge frosting in a large bowl on low speed for 30 seconds scraping bowl constantly. Beat on high speed for 3 minutes scraping bowl constantly. Pour into pan(s). 4. Bake for 40-45 minutes (rectangle pan) or 30-35 minutes (round pans) or until wooden pick comes out clean. Cool rounds 10 min.; remove from pans. Cool completely. Frost. Fudge Frosting 2 c sugar 1/2 c shortening 3 oz unsweetened chocolate 2/3 c milk 1/2 t salt 2 t vanilla Mix all ingredients except vanilla in a 2 1/2 quart saucepan. Heat to a rolling boil stirring occasionally. Boil 1 minute without stirring. Place saucepan in a bowl of ice and water. Beat until frosting is smooth and of spreading consistency; add vanilla.
QUEEN VICTORIA
Age: 124
7766 days old here
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pasta salad
Ingredients: 1 package or (16 ounces) of Wagon Wheel Pasta or Rotini Pasta 1 cup of Fresh Mushrooms (sliced) 5 Roma Plum Tomatoes (1 ½ cups) (coarsely chopped) 1 large Cucumber (Kheera) (1 ½ cups) (coarsely chopped) 1 medium Red Onion (½ cup) (chopped) 1 (2 ¼ ounce) can of Sliced Ripe Olives (drained) 1 tbsp. of Fresh Basil Leaves (chopped) or 1 tsp. of Dried Basil Leaves 1 tbsp. of Fresh Dried Oregano Leaves or 1 tsp. of Dried Oregano Leaves 1 can or (8 ounces) of Tomato Sauce 1 cup of Italian Dressing
Directions: 1) Cook and drain pasta as directed on package. Rinse with cold water; drain. 2) Mix tomato sauce, dressing, basil and oregano in large bowl. Add remaining ingredients; toss. 3) Cover and refrigerate about 2 hours or until chilled but no longer than 48 hours. Yield: 12 Servings Preparation Time: 25 Minutes Ready In: 2 Hours 25 Minutes
QUEEN VICTORIA
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chestnut pasta
Ingredients: ½ tsp. Salt A dash of Ground Nutmeg A dash of Ground Black Peppers (Kaali Mirch) 2 Eggs (beaten) 2 tbsp. Olive Oil (Zetoon Tail) 1 cup Chestnut Puree ½ cup Warm Water ½ cup All-Purpose Flour (Maida) 1 cup Whole Wheat Flour 5 cloves of Garlic (Lehsan) (minced) ½ cup Romano Cheese (grated) Salt (to taste) Black Peppers (Pisi Kaali Mirch) (to taste) ½ cup Olive Oil (Zetoon Tail)
Directions: 1) In a large bowl, combine flour, whole wheat flour, salt, nutmeg and pepper; and mix. Make a well in the center and add eggs and 2 tablespoons of olive oil; and beat well. 2) In a bowl combine the chestnut puree and 1/2 cup of water; and add this to the egg mixture. Incorporate the flour and egg mix. Dough will be very stiff. Adjust with more flour or water if necessary. Knead for about 10 minutes and allow the dough to rest for 5 minutes. 3) Cut off a handful of dough. With a rolling pin, roll 6 inch wide strips, 1/16" thick. Use a pasta machine (if you have one). Dust strips with flour. Allow it to slightly dry on a muslin cloth. Cut into long pasta 1/4" wide. Dry for about 30 minutes. 4) Add the pasta to a large pot of rapidly boiling salted water with a tablespoon of oil. Boil it for 5 minutes; and drain. Mix pasta with olive oil, minced garlic, romano cheese , salt and pepper. And serve immediately. Serving Suggestions: Serve Immediately Yield: 8 Servings Preparation Time: 50 Minutes Cooking Time: 5 Minutes Ready In: 1 Hour 15 Minutes Calories Per Serving: 315 Total Fat Per Serving: 20.8 Grams Cholesterol Per Serving: 61 MG Sodium Per Serving: 252 MG Total Carbohydrates Per Serving: 25.9 Grams Dietary Fiber Per Serving: 3.6 Grams Protein Per Serving: 7.2 Grams
.. this toipic is back now!.. wow 
