QUEEN VICTORIA
Age: 124
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Lal Mirchi ka chicken
Ingredients
1 kg fresh chicken cut into medium pieces 3 medium onion 1 inch ginger 5-6 garlic cloves 1 coconut grated 10 kashmiri red chilly 10 red chilly 10 tps corriender seeds 1 tsp cumin seeds 4 tsp cooking oil 2 tsp vineger fresh corriender leaves for garnishing Directions Clean chicken and cut it into medium pieces, keep it aside, now in a grinder add 2 types of red chilly, ginger, garlic coriander seeds, cumin seeds, 2 tsp vinegar and blend it into a smooth paste. In a pan heat oil, and add to it chopped onions, saute it till it gets golden brown, now add the ground masala and also saute it till it leaves oil from edges. Now add the chicken and mix it well in masala for 10 to 15 min now add little water and let it simmer for some time. Now in another pan dry roast grated coconut till it becomes golden brown, cool it and just crush it with your hands and add it to simmering chicken, keep it on flame for another 5 to 7 min, now garnish it with fresh chopped coriander. Spicy chicken is read to eat, it tasted good with Naan or peas pulav
QUEEN VICTORIA
Age: 124
7767 days old here
Total Posts: 26285
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Location:
Lahore, Pakistan
Quick Dry Chicken with onions
Ingredients
1 Kg. Chicken, skinned, medium peieces
6-7 medium to large onions, thickly sliced 10-12 Kashmiri chillies, whole 2 tbsp garlic-ginger paste 1-2 tsp garam masala powder 1-2 tsp soya sauce 1 tbsp coriander-cumin powder 1-2 cups of cooking oil salt to taste
Directions Wash chicken thoroughly; trim fat and place in a big cooking vessel Add into it all the above ingredients and set it to cook. Cover the vessel with a lid and stir frequently so as to blend all the ingredients well. After about 20-30 minutes if you find that the chicken is drying up, add a little water so that the chicken does not stick to the pan. Keep stirring every once in a way.
When it's almost cooked in about 45-50 minutes, the chicken will begin to emit its fragrance. Check for tenderness. Switch off the stove in another 10 minutes. Serve hot with rotis, naan or bread.
QUEEN VICTORIA
Age: 124
7767 days old here
Total Posts: 26285
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Location:
Lahore, Pakistan
Mushroom Potato Masala
Ingredients
1 cup Button Mushrooms 1 medium size Potatoes 1 medium size Onion 1 Large Capsicum 2 tsp cooking oil 2 tsp Dry red chilly paste 3 Green chillies 1/4 tsp Dhania powder 1/4 tsp Garam Masala powder 1/2 tsp Ginger Garlic Paste 1 tsp Salt 1/2 tsp Pepper powder 1 pinch Ajinomoto 1 tsp soya sauce 1 tsp chilli Sauce 1 tsp chopped garlic Directions Cut Onions, Capsicum and potatoes in one inch cubes. Boil potatoes and Mushrooms. Heat oil in a wok, add chopped garlic, slit green chillies, Ginger-Garlic Paste and onions Fry onions till transparent and add potatoes, Dhania powder and Garam masala Powder. Fry potatoes till Pale Brown and add Mushrooms,capsicum. Add Ajinomoto, Soya sauce, chilli sauce, Pepper Powder, salt, Red Chilli paste and Fry for 2mins. Garnish with Chopped Corainder and serve with Roti.
QUEEN VICTORIA
Age: 124
7767 days old here
Total Posts: 26285
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Location:
Lahore, Pakistan
Coffee Beer
Ingredients
1 large cup (coffee mug) Sugar 5 heaped tsp of instant coffee powder ( strong coffee - no chicory mix) vanila essence ( a few drops - optional) 1/4 tsp cinnamon powder (optional) 1 large cup (coffee mug) water. 1 - 2 Bottles of plain drinking soda (ice-cream soda will also do)
Directions In a saucepan heat the water and add the coffee powder, boil it for 3-4 mins Add the sugar and boil till the concoction becomes a little thick and syrupy (don't make it too thick like "chasni") Cool the concoction and add a few drops of vanila essence, mix well You can bottle up the concoction and store it in refridgerator. While serving take a beer mug, add 1 part of the coffee concoction and add 3 parts of plain or ice-cream soda to it. Sprinkle some cinnamon powder over the same and serve chilled with ice or top it with vanilla ice-cream
QUEEN VICTORIA
Age: 124
7767 days old here
Total Posts: 26285
Points: 0
Location:
Lahore, Pakistan
Prawns and green beans
Ingredients
1/2 kg of Long green beans (indian green beans) 1/2 Kg of medium size prawns (without shell) 2 nos. of medium size onions. 1 large potato(optional) 1/4 tsp Fenugreek(methi) seeds 1 tsp Red chilly powder 1 tsp Turmeric powder 1 tsp Coriander powder 1/2 tsp Cumin powder 1 tsp Garlic paste 1 large Tomato 2 to 3 nos-Green chillies 1/4 cup Green coriander 1 1/2 tbsp Cooking oil(mustard oil). Salt to taste. Directions Wash the prawns in running water and then drain.Cut the onions very fine like we cut for egg omlet.Peel and cut the potato in small squre shapes.Finely chop the coriander.Make slits on the green chillies.Roughly chop the tomatoes in lenght wise.Keep all the things aside. Marinate the prawns with half of the turmeric,redchilly,garlic and salt. Keep aside for 15 minutes. in a frying pan take 1/2 tbsp of oil and fry the prawns untill done. Keep aside. In a seperate pan take the rest of the oil and let it be hot, then add methi seeds and leave for 10 to 15 seconds. Then add the onion in it and cook until transparent. Then add the green beans and fry it until fully coated with oil then add coriander, red chilly, turmeric and cumin powder fry for one minute then add the garlic paste,salt and little amount of water and fry it untill the oil seperates from it . Add 1/2 cup of water and cover it. When it starts to boil add the prawns,tomato,green coriander and green chillies. Cover and cook on very low heat until done. There should be no water in the curry,the consistency should be very thick. Serve hot with plain rice.
QUEEN VICTORIA
Age: 124
7767 days old here
Total Posts: 26285
Points: 0
Location:
Lahore, Pakistan
Chicken sweet and sour
chicken can be replaced by paneer, fish, shrimps or simple vegetables. 1 Vote
Ingredients
250gm chicken 1 big sliced onion 1 medium sliced capsicum oil to fry For marination
2tbsp lemon juice 1 tbsp ginger paste salt to taste For the sauce
1/4 cup sugar 1/2 cup water 1/4 th cup vinegar 1 tbsp wheat flour ( maida) 1/2 tbsp soya sauce 2 tbsp tomato sauce 1/2 tsp ajinamoto For the batter
2 tbsp cournflour 1 egg Directions First marinate the chicken with salt,lemon juice and ginger paste for atleast 3 hrs. For preparation of the batter, mix cournflour and egg with a bit of salt. Now dip the marinated chicken and deep fry it in oil. For the sauce mix all the above ingredients and cook under low flame for few minutes or until the sauce is prepared Now in a wok ,put oil and fry sliced onions and capsicum ,then put the sauce and little water , then give the fried chicken into it and cook under low flame for 5 min . serve hot.
QUEEN VICTORIA
Age: 124
7767 days old here
Total Posts: 26285
Points: 0
Location:
Lahore, Pakistan
Honey glazed chicken
a very great starters for dinner parties which is very simple to make. 0 Vote
Ingredients
1/3 kg boneless chicken 3 tbsp cornflour 2 tbsp maida 1 egg (beaten) 4 tbsp soya sauce 4 tbsp tomato sauce 3 tbsp honey 1 onion (diced) 3 tbsp garlic (finely chopped) 1 capsicum (diced) 3-4 tbsp red chilli paste 1 tsp pepper powder salt to taste oil to fry Directions First cut the boneless chicken into small pieces. Add to it the egg, 2 tbsp cornflour, maida, 2 tbsp soya sauce, salt and pepper. Mix well and let it marinate for 15 minutes. Then deep fry the marinated chicken in hot oil till cooked and keep it aside for a while. Then in a bowl mix together the remaining soya sauce, tomato sauce, honey and the remaining cornflour and 1tbsp water to make a smooth paste. heat a little oil in a pan and add the onions, garlic, capsicum and the chilli paste. Saute well and pour in the sauce mixture into it. Now add the fryed chicken pieces and toss well till the sauce is completelyn coated on the chicken pieces. Remove from fire and serve hot garnished with spring onions.
QUEEN VICTORIA
Age: 124
7767 days old here
Total Posts: 26285
Points: 0
Location:
Lahore, Pakistan
Ginger Fish
Ingredients
1/2 kg fish fillets 1 sprig spring onion, chopped finely 2 tbsp oil For Sauce: 3 tsp grated ginger 2 garlic flakes 2 tsp soy sauce 1 tbsp vinegar 2 tbsp water 1 tsp sugar 1/4 tsp salt 1 tsp red chilli powder 2 tsp lemon juice
Directions Make a thin paste of all the ingredients. Clean the fillets and make into serving pieces Place it in the baking dish Heat oil in a pan Add the sauce paste into it Simmer for 5 minutes Pour over the fish fillets Garnish with spring onion Bake at 350 degree F for 30 minute.
~tasha~
Age: 124
6569 days old here
Total Posts: 47628
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Location:
United Kingdom, United Kingdom
QUEEN VICTORIA said:
Honey glazed chicken
a very great starters for dinner parties which is very simple to make. 0 Vote
Ingredients
1/3 kg boneless chicken 3 tbsp cornflour 2 tbsp maida 1 egg (beaten) 4 tbsp soya sauce 4 tbsp tomato sauce 3 tbsp honey 1 onion (diced) 3 tbsp garlic (finely chopped) 1 capsicum (diced) 3-4 tbsp red chilli paste 1 tsp pepper powder salt to taste oil to fry Directions First cut the boneless chicken into small pieces. Add to it the egg, 2 tbsp cornflour, maida, 2 tbsp soya sauce, salt and pepper. Mix well and let it marinate for 15 minutes. Then deep fry the marinated chicken in hot oil till cooked and keep it aside for a while. Then in a bowl mix together the remaining soya sauce, tomato sauce, honey and the remaining cornflour and 1tbsp water to make a smooth paste. heat a little oil in a pan and add the onions, garlic, capsicum and the chilli paste. Saute well and pour in the sauce mixture into it. Now add the fryed chicken pieces and toss well till the sauce is completelyn coated on the chicken pieces. Remove from fire and serve hot garnished with spring onions.
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DIRECTIONS
1. Grease and flour a pan. Do not preheat oven. 2. In a medium bowl, mix flour, baking powder and salt. Set aside. 3. In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well each time. add vanilla. 4. Add flour mixture alternately with milk. Beat until smooth. Pour batter into pan. 5. Place cake into cold oven, set the temperature to 350 degrees F (175 degrees C) and bake for 60 to 90 minutes, or until toothpick inserted into center of cake comes out clean. 6. Top with confectioners sugar or glaze.
Rapunzel
Age: 124
7070 days old here
Total Posts: 51848
Points: 0
Location:
Pakistan, Pakistan
Sugar Cookies
INGREDIENTS
* 1/2 cup butter * 1/2 cup shortening * 1 cup sugar * 1 egg * 1 teaspoon vanilla extract * 2 1/4 cups all-purpose flour * 1/2 teaspoon baking powder * 1/2 teaspoon baking soda * Additional sugar
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DIRECTIONS
1. In a mixing bowl, cream butter, shortening and sugar. Add egg and vanilla; mix well. Combine flour, baking powder and baking soda; gradually add to the creamed mixture. Shape into 1-in. balls. Roll in sugar. Place on greased baking sheet; flatten with a glass. Bake at 350 degrees F for 10-12 minutes.
FOOTNOTE
* If Cooking for Two: Freeze baked cookies in airtight containers or freezer bags to enjoy anytime!
Rapunzel
Age: 124
7070 days old here
Total Posts: 51848
Points: 0
Location:
Pakistan, Pakistan
Classic Macaroni and Cheese
INGREDIENTS
* 1 (16 ounce) package macaroni * 1 pound sharp Cheddar cheese, sliced * 1 tablespoon butter * salt and pepper to taste * 1 (12 fluid ounce) can evaporated milk
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DIRECTIONS
1. Preheat oven to 375 degrees F (190 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until drain. 2. Grease a 2 quart casserole dish. Place a quarter of the macaroni in the bottom, followed by an even layer of one-quarter of the cheese slices. Dot with butter and season with salt and pepper. Repeat layering three times. Pour evaporated milk evenly over the top of all. 3. Bake, uncovered, for one hour, or until top is golden brown.
~tasha~
Age: 124
6569 days old here
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Location:
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Blueberry and strawberry tart ==============================
Ingredients
For the pastry: 120g butter 60g icing sugar 20g Dutch Lady full cream milk powder 240g plain flour a small egg or half of a large one
For the filling: 250g fresh or frozen blueberries 100g fresh strawberries 200g sugar 10g corn flour 10g potato starch a small cup of water
For the topping: 200g cream cheese 60g Dutch Lady mixed berries low-fat yoghurt 60g icing sugar an egg
Method For the pastry:
1. Cream butter and icing sugar until light and fluffy.
2. Add in flour and egg to form a dough (be careful not to over-beat).
3. Scale dough to 25-29g and press down onto a medium-sized tart mould. Allow to rest for 30 minutes in chiller.
4. Bake in preheated oven of 180oC for 25 minutes, remove from tin and let it cool.
For the filling:
Boil the blueberries, strawberries, sugar and water over low heat and cook for 40 minutes. Thicken with corn starch, potato starch and water and simmer until thickened.
For the topping:
Whisk cream cheese, yoghurt, icing sugar and egg until emulsified, keep aside for later use.
To assemble:
1. Assemble all three components by filling half of the tart crust with the berries’ jam. Drop in a spoonful of blueberries and top with 1-2 tablespoons of topping.
2. Garnish with more berries and bake in preheated oven of 180oC for 25 minutes.
3. Remove from mould tin and let it cool. Sprinkle some icing sugar on top for eye-pleasing effect.
Ingredients 125ml milk 250ml coconut cream 125g white sugar 2 avocados, peeled and pitted 3/4 teaspoon lemon juice
Method 1. Puree the avocados, milk, coconut cream, sugar, and lemon juice in a blender until smooth.
2. Either use your ice cream machine or use the 'hand-made' method.
Note: There is no limit to your imagination when producing your favorite ice creams. And ice cream can be served with pan cakes, waffles, fresh fruit, lemon apples or even caramalised pineapples.
'Hand-made' method:
1. Make sure that the bowl is wide enough for the stirring and freezing process. Put your ice cream mixture into the bowl, chill in the fridge for up to two hours. If you are using a recipe that has cooked ingredients added, the chilling will take longer.
2. Then transfer the bowl to the freezer for about an hour. Check how much the mixture has frozen, it should have started to freeze at the edges but not through to the centre.
3. Beat the mixture until it’s creamy once again.
4. Put it back into the freezer for another half hour.
5. Remove again and beat with a whisk.
The mixture has to be beaten a total of three times while freezing in between.
6. Put the mixture back into the freezer for a final time until it is ready to eat.
This can take anything up to 30 minutes, depending on the quantity and type of ice cream you are making and how you like the consistency of your ice cream.
~tasha~
Age: 124
6569 days old here
Total Posts: 47628
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Location:
United Kingdom, United Kingdom
English trifle ==================
Ingredients 1 vanilla Swiss roll 2 tbsps brandy (optional) 10 medium size strawberry ½ tbsp fresh lemon juice 2 tbsps sugar 1 packet strawberry flavour jelly crystals (88g) 400ml hot water (to melt the jelly crystals) ½ cup of fruit cocktail (optional) 200ml whipping cream ½ tsp cinnamon powder ½ tsp cocoa powder 2 tbsps roasted almond flakes
Method 1. Slice the Swiss roll into 1/4 inch thick and sprinkle the cut rolls with brandy, line them at the bottom of the deep round glass bowl (about 8” diameter). Leave aside for 15 minutes and then store it in the fridge for a further 15 minutes.
2. Clean and pat dry the strawberries. Cut each strawberry in three to four slices, add lemon juice and sugar and mix well.
3. Take out the trifle base from the fridge, line the second layer with the strawberry slices (in heart shapes) just above the cake base. Chop the extra strawberry slices coarsely and sprinkle them in the middle. Put aside.
4. In a pot, melt the jelly crystals in hot water; put aside for three minutes to cool without setting. Pour the jelly liquid into the trifle bowl and add the fruit cocktail (optional). Return the trifle to the fridge to set.
5. Whisk the whipping cream in a cake mixer or with hand-held electric whisk for three minutes or until it forms solid fresh cream. Take out the trifle and gently scoop the fresh cream to the top of it (you can also use a piping tool to make a pattern).
6. Sprinkle the cinnamon and cocoa powder on top of the trifle and lastly sprinkle the roasted almond flakes. It is ready to be served.
Tips:
1. A pound cake or sponge cake can also be used for the base.
2. You can put the trifle base into the freezer. This will prevent the jelly slipping through the cake base when adding the jelly.
3. You can line the base of the trifle with fresh strawberry slices without adding the sugar and lemon juice.
Method 1. Sift together plain flour and cornflour. Stir in Nestle Corn Flakes. Mix well and set aside.
2. Cream butter, sugar and vanilla essence until fluffy. Add egg and beat well.
3. Fold in flour mixture and mix well until soft dough forms. Roll dough into one cm thickness and cut into 3cm x 1.5cm rectangles. Place half a date on dough and roll.
4. Place dough on lightly greased baking trays, allow room for spreading and glaze with egg yolk.
5. Bake in preheated oven at 180ºC for 15-20 minutes or until golden brown. Remove from oven and let it stand for 20 minutes.
Method 1. Use a cool bowl to whip cream until it is semi hard in consistency. Then chill it while you prepare the rest of the ingredients.
2. Beat the mascarpone cream with sugar until it is soft with a spatula or a wooden spoon. The final texture should be soft and shiny which means the sugar is diluted and has mixed well.
3. Break both eggs into a separate bowl. Add and fold the eggs bit by bit into the mascarpone and sugar mixture. Fold these two well together.
4. Now take out the chilled whipped cream and fold that into the mascarpone mixture.
5. Slice up your sponge cake and soak it in the espresso.
6. Pour the first layer of mascarpone mixture into a bowl.
7. Place the sliced and espresso soaked sponge cake on top of the first layer of masacarpone mix. Brush on some more espresso onto the sponge layer if you’d like (or in some cases, brandy or amaretto), depending on your taste.
8. Keep repeating the layers of mascarpone mix and soaked sponge cake slice until you almost reach the rim of the bowl.
9. While most people sprinkle some good cocoa powder atop the readied tiramisu, Chef Joe has an even better idea: simply chop up the leftover sponge cake into chunky bits.
10. Then simply sprinkle them on top of the tiramisu.
11. Now it’s ready to be chilled for a couple of hours until it becomes firm, before your guests arrive!
12. Before serving, sprinkle powdered sugar on top to make it prettier.
~tasha~
Age: 124
6569 days old here
Total Posts: 47628
Points: 0
Location:
United Kingdom, United Kingdom
Bananas with cinnamon coconut sauce =======================================
Ingredients 4 bananas ½ cup coconut cream 1½ cups coconut milk ½ tsp cinnamon, or to taste 2 tbsp sugar 1 tbsp cornstarch mixed in 3 tbsp coconut milk Mint leaves
Method 1. Peel the bananas and cut into quarters.
2. Steam the bananas in a covered steamer over a wok filled with boiling water.
3. Bring the coconut cream and coconut milk to a boil and stir in the cinnamon and sugar.
4. Give the cornstarch and coconut milk mixture a quick re-stir and add to the saucepan, stirring quickly to thicken.
5. Place the steamed banana pieces in individual serving dishes and pour the sauce over. Garnish with mint leaves and other fruit slices, as desired.
Note: You can replace the coconut cream with plain light cream.
Coconut milk, cream and cinnamon make a rich topping for steamed bananas. Feel free to add other Asian fruit, such as mangoes or starfruit.
1. Sift all dry ingredients together, add grated lemon rind.
2. Cut butter into the flour mixture and mix well with fingertips.
3. Add sherry to the egg yolk and beat together, then add to the mixture.
4. Mix well to form a smooth ball.
5. Grease a 28x18cm tin, place the pastry ball in the middle, and roll out the pastry evenly with the fingertips or using a small rolling pin.
Filling:
1. Arrange the apple slices in overlapping lines on the pastry base.
2. Mix the raisins, walnut and mixed peel together.
3. Gently put half of this mix on top of the apple slices. Sprinkle it with 1/2 tsp of cinnamon.
4. Beat the cream cheese and sugar in the electric cake mixer until light and creamy, add the eggs, continue beating until light and fluffy.
5. Add cream and lemon rind.
6. Fold in the flour, the rest of the mixed raisins, walnut and peel and the remaining 1/2 tsp of cinnamon.
7. Pour the whole mixture gently to the pastry base, and bake in a moderate oven at 180ºC for 45 minutes to an hour until a skewer inserted in it comes out clean.
Cut into serving slices and serve warm with vanilla ice-cream.
Tips:
1. Sherry is optional, though it does add taste and flavour to the pie. It gives such a nice aroma while baking in the oven.
2. When mixing the pastry and folding in the cheese filling, always apply it with TLC (tender loving care) if you do not want a compact pie!
3. Baking time various with different ovens - oven with rotary fan would require shorter time; alternatively microwave with dual convection oven could be used too.
4. There are many types of cream cheese, one of which is the Philadelphia Cream Cheese; and as for cream, whipping cream would give a lighter and softer texture.
5. This Cream Cheese Pie can also be served with whipped cream with some cinnamon and cocoa powder.
1. Sift all dry ingredients together, add grated lemon rind.
2. Cut butter into the flour mixture and mix well with fingertips.
3. Add sherry to the egg yolk and beat together, then add to the mixture.
4. Mix well to form a smooth ball.
5. Grease a 28x18cm tin, place the pastry ball in the middle, and roll out the pastry evenly with the fingertips or using a small rolling pin.
Filling:
1. Arrange the apple slices in overlapping lines on the pastry base.
2. Mix the raisins, walnut and mixed peel together.
3. Gently put half of this mix on top of the apple slices. Sprinkle it with 1/2 tsp of cinnamon.
4. Beat the cream cheese and sugar in the electric cake mixer until light and creamy, add the eggs, continue beating until light and fluffy.
5. Add cream and lemon rind.
6. Fold in the flour, the rest of the mixed raisins, walnut and peel and the remaining 1/2 tsp of cinnamon.
7. Pour the whole mixture gently to the pastry base, and bake in a moderate oven at 180ºC for 45 minutes to an hour until a skewer inserted in it comes out clean.
Cut into serving slices and serve warm with vanilla ice-cream.
Tips:
1. Sherry is optional, though it does add taste and flavour to the pie. It gives such a nice aroma while baking in the oven.
2. When mixing the pastry and folding in the cheese filling, always apply it with TLC (tender loving care) if you do not want a compact pie!
3. Baking time various with different ovens - oven with rotary fan would require shorter time; alternatively microwave with dual convection oven could be used too.
4. There are many types of cream cheese, one of which is the Philadelphia Cream Cheese; and as for cream, whipping cream would give a lighter and softer texture.
5. This Cream Cheese Pie can also be served with whipped cream with some cinnamon and cocoa powder.
~tasha~
Age: 124
6569 days old here
Total Posts: 47628
Points: 0
Location:
United Kingdom, United Kingdom
Orange raisin bread =======================
Ingredients
150g high protein flour 50g medium protein flour 40g brown sugar 4g or a pinch of instant dry yeast 20g Dutch Lady low-fat pasteurised milk 2tbsp orange zest 2tsp orange oil
Method 1. Mix everything together.
2. Then gather half a cup or equivalent to 20g orange juice and 20g Dutch Lady milk powder. Slowly add in milk and juice into the mix. Knead till elastic.
3. Then, fold in 20g of butter and continue kneading for about 15 minutes.
4. Proof for 40 minutes or until size doubles.
5. Then, fold in 50g of raisins into the dough. Flatten and shape accordingly.
6. Proof for another 40 minutes and bake in preheated oven for 10-15 minutes
i think 95% CHEEZAIN TU MEIN JANTI HUN
