***QUEEN’s KITCHEN***

Cherry Cake
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Ingredients      


01) 1 cup white sugar
02) 1 cup butter
03) 2 eggs
04) 1/2 cup orange juice
05) 2 cups all-purpose flour
06) 1 teaspoon baking powder
07) 12 ounces golden raisins
08) 8 ounces halved glace cherries




Method      


Preheat oven to 300 degrees F (150 degrees C). Grease and line with parchment paper one 9x5 inch loaf pan. Cream butter or margarine and sugar together until light and fluffy. Add beaten eggs and orange juice and mix well. Sift flour and baking powder. Reserve 1/3 cup of flour mixture and toss with raisins and cherries (this will keep them from sinking to the bottom of the cake). Add flour mixture to batter and blend.. Add floured raisins and cherries to dough and mix until just combined. Pour batter into prepared pan. Bake at 300 degrees F (150 degrees C) for 2-1/2 hours. Don't serve until several days old. Wrap the cake in plastic wrap or foil and store in a sealed tin.

Lemon Yoghurt Salad
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Packed with protein, vitamin A, vitamin C, calcium, iron and fiber this salad is extremely healthy, nourishing and tasty. This refreshing salad is full of the goodness of apples, lettuce, celery and corn flakes and is served in a creamy and tangy basil flavored dressing that is sweetened with grated apple.
Apply a little lemon juice to the apples before refrigerating to avoid discoloration due to exposure to air.


Preparation Time : 10 mins.
Cooking Time : Nil.

Serves 4.

For the salad

2 cups apple, cubed
4 tablespoons celery, finely chopped
4 cups lettuce leaves, torn into pieces
½ cup corn flakes

To be mixed into a dressing

¼ cup fresh low fat curds
zest of 1 lemon
1 tablespoon finely chopped basil
2 tablespoons grated apple
salt and pepper to taste

Method


1. Combine all the ingredients for the salad, except the corn flakes and mix well.


2. Chill for at least 2 hours.


3. Add the corn flakes and the dressing to the salad just before serving. Toss the salad and serve immediately.

gooooood

Chicken on Chips

Ingredients:

½ tsp   Cumin    


½ tsp Ajwain
1 tbsp Olive oil
24 corn Tortillas
Coriander leaves
2 tbsp Tomato paste
½ cup Onion, chopped
2 Green Chilli, chopped
2 cups Cooked Chicken
1½ cups shredded Cheese
1 tbsp White wine vinegar
Coriander-Avocado Cream


Method:
In a 2 ½- to 3-quart pan over medium-high heat, frequently stir onion in olive oil until onion begins to brown, 4 to 7 minutes.
Add cumin seeds and ajwain; stir until fragrant, about 30 seconds.
Add chillies, tomato paste, vinegar, and ½ cup water; bring to a boil, then reduce heat and simmer gently, stirring often, to blend flavors, about 5 minutes. Add chicken and stir until hot.
Arrange tortilla chips in a single layer in a 12- by 17-inch pan. Sprinkle equal portions of cheese on each chip and spoon about 1 tbsp chicken mixture on top.
Bake in a 450° regular or convection oven until cheese begins to bubble, about 3 minutes. With a spatula, carefully transfer tortilla chips to a platter.
Top each with 1 tsp Coriander-Avocado Cream and garnish with coriander leaves. Serve warm.


Coriander-Avocado Cream

In a small bowl, mix 1/3 cup finely diced firm-ripe avocado, 2 tbsp sour cream, 1 tbsp finely chopped fresh coriander leaves, 2 tsp lime juice, and 2 tsp milk.
Add salt to taste. Makes about ½ cup.


Tip: Prepare cold soups with degreased chicken stock.

Cabbage Rolls
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INGREDIENTS:
1 large head of cabbage
1 and 1/2 pounds lean ground beef
1/2 cup instant rice or cooked rice
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1 egg, lightly beaten
1/2 cup finely chopped onion
1/2 cup finely chopped bell pepper
1 can (10 and 1/2 ounces) tomato soup, undiluted
1 can (14.5 ounces) tomatoes


PREPARATION:
Tear the leaves off the cabbage and cook in boiling water or steam until wilted enough to be flexible. Cool.
Mix ground beef, rice, egg, onion, bell pepper, salt, and pepper, together.
Form a few tablespoons of the mixture into a cylinder or a ball shape, then roll up in a cabbage leaf. Secure rolls with toothpicks. Combine the soup and tomatoes in a Dutch oven. Place cabbage rolls in the Dutch oven. Cover and simmer for 1 and 1/2 to 2 hours.
Serves 6.

Chicken Macaroni Salad


Ingredients:     

2 tsp Oil
¼ tsp Sugar
1 large Capsicum
2 tbsp fresh Cream
¼ cup Tomato puree
½ tsp Red Chilli paste
2 tbsp Tomato ketchup
¼ tsp Red Chilli powder
2 tbsp Coriander leaves
1¼ cups uncooked Macaroni
2 Chicken breasts, boiled, shredded


Method:
Boil 3-4 cups of water with 1 tsp of salt and 1 tsp of oil.
Add macaroni to the boiling water. Cook covered for 8-10 minutes till soft and well cooked but not mushy.
Strain and wash several times with cold water.
To boil chicken, add 1/4 cup of water in a pressure cooker with 1/4 tsp of salt and chicken. Pressure cook to give 2 whistles.
Drop the pressure by putting water on the lid of the cooker. Cool and shred the cooked chicken.
Heat oil in a nonstick pan. Add the chilli paste and tomato puree. Stir for 1/2 minute.
Add the tomato sauce and 3/4 cup of water. Simmer the sauce on low flame for 1-2 minutes.
Add salt, sugar, chilli powder. Keeping the flame low add the cream. Switch off the flame immediately.
Add the cooked macaroni, chicken and coriander. Stir gently.
Transfer to a bowl and cover and keep in a refrigerator to chill.
Arrange some lettuce leaves on a serving platter. If salad gets a little dry add a few tablespoons water to get a slightly wet consistency.
Transfer the macaroni salad on the lettuce leaves. Deseed the capsicum and cut into thin rings. Half the rings and arrange on the edges.
Serve cold.


Tip: If you want to avoid using colour in tandoori chicken, use lemon juice mixed with turmeric instead.

good hareem

Thanku Miss

CHEESE AND BROCCOLI TIKKIS
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1 tsp olive oil
¼ cup finely chopped onions
1 tsp ginger-garlic paste
1 tsp finely chopped green chillies
½ cup finely chopped broccoli
Salt to taste
¼ cup boiled and grated potatoes
2 tbsp grated mozzarella cheese
¼ cup whole wheat bread crumbs for coating
2 tsp olive oil for cooking

1.Heat the oil in a non-stick pan, add the onions, ginger-garlic paste and green chillies and sauté for 2 minutes while stirring continuously.
2.Add the broccoli and salt and sauté on a slow flame for another 5 to 7 minutes or till the broccoli is almost cooked.
3.Remove from the flame, add the potatoes and mix well. Keep aside to cool.
4.Divide the mixture into 4 equal portions and shape each portion into small rounds.
5.Press a little in the centre of each round to make a depression and put 1½ tsp of cheese and shape them into flat tikkis (approximately 1½" in diameter).
6.Roll them in the bread crumbs. Keep aside.
7.Heat a non-stick pan and cook each tikki using ½ tsp of oil till they turn golden brown on both the sides.
8.Cut each tikki into 2 pieces and serve hot.

shabash kuriyo

Shukrya UStani jee

Tweetie Pies
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2/3 cup butter
1/2 brown sugar
3 cups oatmeal (not instant, of course)
2 tablespoons honey

Preheat oven to 375F. Cream butter and sugar. Pour in the oats and
honey. Add whatever additions you like and mix well. We've been making
them with dried cherries, coconut, pumpkin seeds, sunflower seeds,
sesame seeds. Roll a tablespoon of the mixture into a ball, then press
into a muffin pan. Bake for 10-15 minutes. Allow "pies" to cool in
pan, then lift out of pan with a butter knife.

yummy gr8 work Qv, tashu n rapu

THxx MM

shabash

ye plate idher dena zara
noodles wali
bhook lagi hai

mein ne bi khani hai
50 50

nice recipes

thank u

yaar plz koi merai liyai yeh pakayai

LISANIYA

tasty

goooddd

Qv ayain na khane