QUEEN VICTORIA
Age: 124
7795 days old here
Total Posts: 26285
Points: 0
Location:
Lahore, Pakistan
Salty Fried Snacks Ingredients:-
5/6 Slices of bread(double Roti) bareek kate hua piaz, tomato,aloo,hari mirch.hara dania
namk red peper masala or thora sa besin cooking oil to fry INSRUCTIONS:-
1)slices k kinare kaat len 2)her slice ko 2 pieces men divide kr len jis marzi shape men 3)uper diay gae sab ingredients besin aloo tomato mirch etc ko mix kr k paste bana len 4)frying pan men oil garm karen 5)ab paste ko bread ki donun sides pe yun lagaen k slice cover ho jaen or frying pan men fry kr len 6)light brown ho jaen to plate men nepkin lga k niakl len instant fried snacks r eady to enjoy as super r with evening tea
Method 1. Fill a deep, heavy skillet with about 1/2 inch of vegetable oil. Heat oil to 350 to 375 degrees F. Cut tortillas in half, and then into 1/2-inch wide strips. Fry tortilla strips, about a third at a time, until crisp and lightly browned (about 2 minutes). Remove with slotted spoon to paper towels to drain; salt lightly. , 2. In a medium saucepan, heat olive oil over medium heat. Add onion and saute until soft, but not browned. Mix in garlic and cumin; then add green chiles, tomato sauce, stock, and water. Bring to a boil, cover, reduce heat, and simmer for 10 minutes. , 3. Meanwhile, bake fried tortilla strips in a single layer in a preheated 325 degree F oven 8 to 10 minutes. Place heatproof soup bowls on baking sheet in oven during last 5 minutes. , 4. Remove hot soup bowls to a heatproof tray. Working quickly, divide hot tortilla strips among the bowls. Top with cheese cubes. Ladle hot soup over tortillas and cheese and serve at once. , 5. Spoon in a little sour cream at the table, if desired.
Method 1. Cut fish onto cubes, or as traditional cross-section. 2. Roll pieces separately in flour. 3. Heat 2 tbsp. oil. 4. Fry fish till pale golden.Drain and keep aside. 5. Add remaining oil and fry bay leaf, cardamom and cinnamon. 6. Add ginger, onion, chilli powder turmeric and cummin. 7. A little water may be added if it becomes too dry. 8. Fry for a while. 9. Add blended yoghurt/ curd. 10. Simmer on slow fire till oil comes up on top. 11. Add fish with a little water,salt and sugar. 12. Simmer till gravy is thick golden.
QUEEN VICTORIA
Age: 124
7795 days old here
Total Posts: 26285
Points: 0
Location:
Lahore, Pakistan
Cholay
Ingredients
1/2 cup presoaked whole channa salt acc. to taste 1/2 tsp zeera powder 1/2 tsp crushed Whole dried red chilies 1/4 tsp haldi powder
instructions
Cholay Boil the channa with salt until soft. In a pot heat 1tbs of oil. Add spices and softened channa and 1/4 cup of water. Mix and mash slightly. Cook till bubbles appear then remove from heat.
QUEEN VICTORIA
Age: 124
7795 days old here
Total Posts: 26285
Points: 0
Location:
Lahore, Pakistan
Halva
Ingredients
2tbs Sujji (semolina) 2tbs oil 4 tbs sugar 1/2 cup water seeds of 3 small illaichi yellow food color(optional
instructions
Halva Put the sujji and oil in a pot along with illaichi seeds and fry until slightly brown on very low heat. Meanwhile combine sugar and water to make a syrup. Add this to the sujji taking care not to burn yourself and cook on low heat to desired consistency. If you want to color the halwa add the color to the syrup before pouring it into the sujji.
Sieve wholemeal flour, white flour and salt into a mixing bowl and rub in 1 tablespoon of the margarine. Add water, mix and knead dough Cover dough with clear plastic and set aside for 1 hour. Divide dough into 12 14 equal portions and roll each into a smooth ball. Melt margarine over a low heat and cool slightly. Roll each ball of dough on a lightly floured board into a very thin circular shape. Pour 2 teaspoons of the melted margarine into the centre of each and spread lightly with the hand. With a knife, make a cut from the centre of each circle to the outer edge. Starting at the cut edge, roll the dough closely into a cone shape. Pick it up, press the apex of the cone and the base towards each other and flatten slightly. You will now have a small, roughly circular lump of dough again. Lightly flour the board again and roll out the dough very gently, taking care not to press too hard and let the air out at the edges. The parathas should be as round as possible. but not as thinly rolled as the first time. Cook on a hot griddle liberally greased with extra margarine, turning parathas and spreading with more margarine, until they are golden brown. Note: The wholemeal can be replaced by 3 cups plain white flour.
Method 1.Chop onions and garlic and sauté in a mixture of oil and butter until golden brown. 2.Add tomatoes and cook for 10 minutes, then add cleaned prawns, salt, pepper, chili powder, sugar and ½ cup of water. 3.Cook till the prawns are pink, add the bay leaves and olives. 4.Serve hot.
Method Heat the oil and add zeera and whole red chili and saute til they start to brown. Then add the potato and rest of the spices along with a little water. Cover and cook on low heat till potatoes are soft. (10-15 minutes)
1. In a large stockpot or Dutch oven over medium-high heat, sear chicken pieces in sherry by sauteing rapidly on both sides until browned (about 10 minutes). Remove from pot and set aside. , 2. Add green onions, tomatoes, corn, and sweet potatoes, and saute for 5 minutes in cooking liquid left in stockpot. If pot becomes dry, add a small amount of water. , 3. Add peas, chives, basil, tarragon, and chile and cook 5 minutes. Add stock, the water, and chicken pieces. Bring to a boil, then lower heat to medium, cover pot, and cook for 45 minutes. , Note: For an even tastier soup, make this recipe the night before, let cool, and then refrigerate overnight. The rich aroma and flavor of the herbs will intensify.
Shahrukh Khan
Age: 124
7894 days old here
Total Posts: 43596
Points: 0
Location:
Netherlands, Netherlands
kofta baryani
Ingredients: 1/2 kilo Mince beef 1 kilo Rice 4 medium size onions finely chooped 2 medium tomatoes finely chooped 1 Egg white 2 or3 fresh green chillies finely chopped 1 and half cup Fresh coriander leaves 3tbs paste of garlic&ginger
salt& red chillies to taste 1cup yougurt mix with 1tsp of paste of Imli 3or 4 Dried prunes(Allo Bukhara) 4tbs Oil 1/2 tsp of Vinaigre Small quantity of Black pepper,Cloves ,Darchinny,bari Illaich ,Small illaichi,tezpat leaves Kewra water Pinch of Yellow food color
How to Prepare:
Soak Rice in water. Grind Mince beef &onion and mix well with salt,red chillies,half cup coriander leaves,1green chiily and 1 egg white and make kofta balls and set a side. Heat oil and put cloves and paste of garlic&givger in it and fry for a minute.then put 3chopped onionsand fry untill they get brown.Drain excess oil from onions and take them out and cool them.Now grind onions,tomatoes togather to form a smooth paste .Heat oil again and put the onion&tomatoes paste in hot oil and fry till all excess water dry.now put salt&red chillies, and rest of green chiilies ,dried pruns and continue frying.then add Kofta and put the heat on low level and pour Yougurt on Koftas and mix with care and cover the lid on.Cook on low heat for 5 to 10 minutes and in the mean time half boil rice in Salty water by puting 1/2 tsp of vinaigre and all whole masalaas(darchinny, Ilaichis etc)and drain them and put a side.Now uncovered Koftas and fry them well.Remove from heat. Now layer rice and Kotas with masala and don't forget to make a layer of fresh coriander leaves and then rice on the top.Mix Kewra water with yellow food color and pour on the top and cover with lid tightly and cook on very low heat for 15 mintues or more till rice looks to be tender. Serve hot with Raita.
Shahrukh Khan
Age: 124
7894 days old here
Total Posts: 43596
Points: 0
Location:
Netherlands, Netherlands
achari keema
Ingredients: ONIONS: 1 OR 2 MEDIUM SIZED TOMATOES: 1 KEEMA: 500GMS ACHAR: 1 TABLE SPOON(ANY) OIL:TO FRY SALT: TO TASTE BLACK PEPPER: 1 TEASPOON GINGER & GARLIC:(POWDER FORM)ACC TO TASTE PEAS (MATAR): OPTIONAL KETCHUP: ONE TABLE SPOON
How to Prepare:
First of all, slice onions, and add to the preheat oil, do not turn brown, then add keema to it, let it cook, till becomes tender and a little brownish in colour.Now add the sliced tomato and stir fry, also add the matar if you want. (it is better if you boil the matar before hand and then add it to the content). Now add, salt, black pepper, garlic and ginger. Toss a bit and add ketchup, stir fry and add achar. Now leave it for dum for about 5-7 minutes or when the mixture leaves oil..Aha.. your favourite achari keema is ready to serve..For best results, garnish with dhania(corriander) and eat it with nan.
Shahrukh Khan
Age: 124
7894 days old here
Total Posts: 43596
Points: 0
Location:
Netherlands, Netherlands
Cheese Cake
Ingredients:
cheese cream 240 gm milk 1 cup cream powder sachet 3 (u can use 350 gm fresh cream if sachet not available) lemon jelly 85gm 2 packets. butter 100 gm nice biscuits or any soft easy to crumble biscuits 1 packet. Pineapple can or any fresh fruit of your choice.
How to Prepare:
dissolve two packets of lemon jelly in one cup boiling water. cool down to room temperature but it should not set. crumble biscuits with butter and make a layer at the bottom of a spring cake pan. Mix cheese cream, milk and cream together with the beater for 2 minutes. pour jelly water into the cream mixture and beat for 1 minute. pour this mixture onto the biscuit layer. decorate it with pineapples, cherries or any fruit u like, and put it in the fridge to set for a couple of hours.
Instructions In a bowl, beat the egg whites until thick. Add the sugar and beat until stiff. Add the cream and continue beating until the mixture is thick and creamy. Gently mix in the mango pieces.
Cover and freeze until almost set. Take out, beat again and return to the freezer to set overnight.
One hour before serving, place the ice cream in the refrigerator to soften a little.
QUEEN VICTORIA
Age: 124
7795 days old here
Total Posts: 26285
Points: 0
Location:
Lahore, Pakistan
Omlette Paratha
Ingredients For The Dough
2 cups Wheat flour 1 tsp salt 1 tsp oil water to knead oil for shallow frying.
Ingredients For The Filling
4 eggs 1 tsp water 1/2 cup finely chopped onion 1 tsp finely chopped green chilli 3 tsp finely chopped coriander leaves 1 tsp salt 2 tsp oil
Instructions For Parathas Sift wheat, flour and salt.
Rub oil into flour with your fingers.
Gradually add water and make stiff dough.
Cover with a damp cloth and set aside for 30 minutes.
Divide dough and stuffing into 4 equal parts. Make balls and roll into chappattis .
Place a portion of the filling in the centre.
Gather the edges of the chappattis from all sides so as to cover the egg mixture.
Press to seal.
On a floured board roll out each ball into a slightly thick paratha.
Shallow fry with oil until light brown.
Instructions For The Filling Beat eggs with water Add onion chilli, coriander leaves and salt. Stir well. Heat oil in a pan and pour the egg mixture into it.Make an omlette. chop into very bits. cool.
QUEEN VICTORIA
Age: 124
7795 days old here
Total Posts: 26285
Points: 0
Location:
Lahore, Pakistan
Coconut Icecream
Ingredients
11/2 Litre Milk 1 coconut 1 can (400 gm) Condensed Milk 5-6 table spoon sugar 1 tsp vanilla assense 2 Table spoon grated coconut 1 Table spoon sugar for Topping Nuts and Almonds for Topping
Instructions Divide the grated coconut in two equal parts. Mix 4 table spoon of milk in one portion and blend it in mixer. Heat 6 table spoon of sugar on simmer till it gets melted, and then mix the rest of milk in that sugar, boil it. Add rest of the sugar and boil it for 4 minutes. In the meantime mash the coconut and take the juice out of coconut in another container.
Now mix the mashed coconut, coconut juice, condensed milk, boiled milk and vanilla assense in a container. You can add lemon juice if you want.
Keep the mixture in fridge till it gets the form of an ice cream.
Serve it with grated coconut, nuts and almonds as its toppings.
A delicious coconut icecream especially suited for family gatherings.
QUEEN VICTORIA
Age: 124
7795 days old here
Total Posts: 26285
Points: 0
Location:
Lahore, Pakistan
Firni
Ingredients
1 liter of milk and a small tin condensed milk 4-5 tbs sugar (reduce amount if adding sweetened condensed milk) 1/2-cup rice flour Dry fruit --pistachio, almonds 1 tsp Kevera essence Seeds of 3-4 small illaichi
Instructions
In a pot add milk and illaichi seeds, rice flour and sugar.
Leave on a very low flame to cook and keepstirring.
When the mixture thickens add kevera essence and remove from heat.
QUEEN VICTORIA
Age: 124
7795 days old here
Total Posts: 26285
Points: 0
Location:
Lahore, Pakistan
Cutlets
Ingredients
2-3 medium size potatoes boiled 1 tsp. salt or according to taste ½ tsp. ground black pepper Breadcrumbs for coating 1 egg beaten Oil for deep-frying Assortment of fillings
Instructions
Boil the potatoes and remove their skins.
Allow to cool and then mash to paste.
Add the salt and pepper and mix well.
Take a small amount of this mixture in the hand and flatten to a disc shape.
Add the filling in the middle and cover on all sides to form a kabab like shape.
Dip in beaten egg and then roll in breadcrumbs to coat well all over. Deep fry till golden brown.
Cook the rice. Cool and keep aside. Cook the dal in a pressure cooker. Add 2-1/2 teacups of water to the cooked dal and beat well. Heat the ghee and fry the cumin seeds for a while. Add the onion slices and green chilies and cook for a while. Add the cooked dal, cauliflower, carrots, turmeric and salt and cook for 10 minutes on a slow flame. Finally, add the tomato and chopped coriander and cook for a few minutes. Serve the dal with the cooked rice
