Queen’s Kitchen & Iftari

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Shahrukh Khan

Age: 124
Total Posts: 43596
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SPECIAL FOR RAMADAN...AND IFTARI
Posted 03 Oct 2005

queennnn
Posted 04 Oct 2005

Nargasi Kebab

Ingredients:
2 tbs yogurt
Salt according to taste
1 small onion chopped
1/2 tsp chili powder
1/4 tsp haldi powder
2 tbs. oil

Ingredients for Kabab:
1/2 kilo beef cubes cut into
very small pieces.
Salt according to taste
1 cup dal channa presoaked
7-8 Whole dried red chilies
1 medium onion chopped
6-8 whole black pepper
5-6 laung ( cloves)
1 bari illaichi
1/2 tsp zeera
1 stick of cinnamon
1 tsp ginger
2-3 green chilies chopped
1 cup fresh dhuniya leaves
1 egg (raw)
4-5 hard-boiled egg

How to Prepare:

Procedure for Kabab:
In a pot add all the spices alongwith the meat, add water enough to tenderize the meat and cook till extremely soft and water has dried.
Boil the dal separately till very soft and add to the meat. Cool and then grind all. Add egg, green chilie and fresh dhuniya mix well.
Coat the hard-boiled eggs well with this mixture to form solid balls and add to boiling gravy.
Cook for 10 -15 minutes.
Garnish with fresh dhuniya leaves.

Procedure for gravy.
Saute the onion in oil till brown.
Add spices and yougut and mix well.
Add a little water to form gravy and simmer


Posted 04 Oct 2005

~Fragi~ says
yum yum ... but kal pehla roza nahi hia
Posted 04 Oct 2005

red rose says
waah kia topic hai
Posted 04 Oct 2005

red rose says
jii haan
Posted 04 Oct 2005

TU TOPIC TU KHULA HAI NA
Posted 04 Oct 2005

red rose said:

waah kia topic hai



BAS JEE QUEEN KA IDEA THA
Posted 04 Oct 2005

red rose says
pata hai itna acha idea app ka nahi hosakta
Posted 04 Oct 2005

BadShaH1 says
srk
pakorey bana key khilao
Posted 05 Oct 2005

SAMOSA ki recipe chahiye ABHi .....
Posted 05 Oct 2005

red rose says
mujey recipe nahi samosa chahiye
Posted 05 Oct 2005

Pakoray

Ingredients:
Besan 1/2 Kilo
Potatoes 1/2 kilo
(cut into fine strips)
Spinach 1/2 kilo
(cut into fine strips)
Onion One Pao chopped finely
Green Dhania One cup
(finely chopped)
Ajwain pisi hui
or crushed 1/2 tsp
Soda 1/2 tsp
turmeric 1 tsp
Crushed garam masala 1 tsp
Red chillies 1 tsp
Salt 1 tsp
Lehsan 1 tsp


How to Prepare:

In the besan put crushed red chillies, salt, lehsan, garam masala, turmeric, soda. Keep it for some time and then put ajwain, Put water in it and make a paste. Now put all the vegetables and put out for fifteen to twenty minutes and then fry the pakoras.


Posted 05 Oct 2005

Samosa

Ingredients
4 large white potatoes, boiled, peeled and mashed
1/2 cup boiled and drained green peas
1 1/2 tsp cumin seeds
1 tsp amchoor(mango powder)
1 tsp red chilli powder
1/2 tsp saunf(fennel)powder
1/2 tsp garam masala powder
1 tablespoon chopped cashewnuts
Salt to taste
3 cups maida(all purpose flour)
1/2 cup maida, for rolling out
1 tablespoon heated ghee or oil
Oil for deep frying the samosas
1 tablespoon ghee(clarified butter) for the stuffing
1 small bowl of cold water

Method
Heat the ghee for the stuffing and add the cumin seeds and
cashewnuts.
When the seeds splutter add the dry powders and fry for 10
seconds.
Add the mashed potatoes and green peas and mix well.
Mix in salt to taste.
Fry on a low flame for about 10 minutes.
Set aside.
Prepare the cover for the samosa by combining
the maida, hot ghee or oil and salt to taste.
Add enough water and knead the dough.
Set aside for about 10 minutes.
Divide the dough into round portions.
Take each portion and coat it with some maida so that
it does not stick to your hands.
Roll it into a not too thin perfect round.
With a pizza cutter, make 2 semi circles with the round.
Take one half circle. Dip your index finger into the cold water
and apply it to the straight edge of the semi circle.
Now hold the semicircle in your hand.
Fold the straight edge , bringing together the watered edges.
Seal the watered edges.
You should now have a small triangular maida pocket.
Stuff it with the potato mixture and now water-seal the
upper edges.
Repeat for the rest of the dough.
Deep fry in oil till golden brown and serve
with mint chutney.
Do not overheat the oil, since this will cook only the
outer maida covering and the inner layer will remain
ncooked even if the samosa has turned dark brown
on the outside.


Posted 05 Oct 2005

red rose says
arey waah kaha sey sekha khana pakana
Posted 05 Oct 2005

red rose says
cake ki recipe batao srk
Posted 05 Oct 2005

i will post tomorrow...queen..waiting
Posted 05 Oct 2005

ek chatpatee chat ho jaye ather cook
Posted 06 Oct 2005

lo jee karari aftari hazir hai......


Alloo Aur Keema Kay Rolls


Ingredients

- 1\2 kg. potatoes
- 1 tsp. salt
- 1\2 tsp. black pepper
- 250 g. lean ground beef
- 1 tsp. ginger paste
1 tsp. garlic paste
- 1\2 tsp. chili powder
- 1\2 tsp. salt
- 1\2 cup water
- 1\4 tsp. black pepper
- 1tbsp. vinegar
- 1 egg beaten
- bread crumb, for coating
- Oil for deep frying

1. In a large saucepan cover potatoes with cold water by 2 inches and simmer until tender, 35 to 40 minutes.
2. Drain potatoes in a colander and cool slightly. While potatoes are still warm, peel and mash with a potato masher or fork and stir in salt and black pepper. Chill mashed potatoes until cold.
3. Meanwhile prepare the stuffing: Place mince in a skillet. Add ginger, garlic, chili powder, salt and water to it.
4. Cook over medium heat for 15-20 minutes until mince is tender and water has been completely absorbed. This is very important otherwise rolls will split on frying. Remove from heat, add vinegar and allow to cool.
5. Flour your palm and place about 2 tablespoons of the mashed potato and pat it into a round shape. Place a little of the stuffing in the centre and fold the potato paste over it, covering the stuffing completely and roll it into an oval shape.
6. Dip rolls first in egg, then roll in bread crumbs to cover completely. Repeat with remaining rolls and place them in a single layer on a baking tray.
7. Heat oil in a karahi or wok over medium heat and fry rolls in batches for 3-5 minutes or until golden. Remove from oil and put them on absorbent kitchen paper to absorb excess oil.
Posted 06 Oct 2005

Allo Samosa     

Samosa is a fovourite tea time snack. The pastry is made from flour and fat and is filled with a mixture of potatoes and spices. Other vegetables can be added to potato mixture.
Ingredients:
2   cups flour
1/2   teaspoon salt,
4   tablespoons ghee or oil
4   tablespoon water,
4-5   medium potatoes, boiled in their jacket
4   tablespoon oil
1   medium onion, finely chopped
1   cup peas, shelled
1   tablespoon ginger, finely chopped
3   tablespoon coriander, fresh, chopped
3   tablespoon water
1.5   teaspoon salt
1    - green chilies fine chopped
1   teaspoon coriander seeds, ground
1   teaspoon garam masala
1   teaspoon cumin seeds roasted & ground
1   teaspoon chilli powder
2   tablespoon lemon juice
-    - oil for deep frying

How to Cook:
1. Sift the flour and salt into a bowl. Add the 4 tablespoons on oil and rub it in with your fingers until the mixture resembles coarse breadcrumbs.
2. Slowly add about 4 tablespoons water- or a tiny bit more -- and gather the dough into a stiff ball.
3. Empty the ball out on to clean work surface. Knead the dough for about 10 minutes or until it is smooth. Make a ball. Rub the ball with about 1/4 teaspoon oil and slip it into a plastic bag. Set aside for 30 minutes or longer.
4. Make the stuffing. Peel the potatoes and cut them into 1/4 inch dice.
5. Heat 4 tablespoons oil in a large frying pan over a medium flame. When hot, add the onion. Stir and fry until soft but not brown. Add the peas, ginger, green chilli, fresh coriander (cilantro), and 3 tablespoons water. Cover, lower heat and simmer until peas are cooked. Stir and add a little more water if the frying pan seems to dry out.
6. Add the diced potatoes, salt, coriander seeds, garam masala, roasted cumin, chilli powder and lemon juice. Stir gently to mix. Adjust the seasoning with salt and pepper. Turn off the heat and allow the mixture to cool.
7. Knead the pastry dough again and divide it into six balls. Keep 5 covered while you work with the sixth.
8. Roll this ball out into a 7 inch (18 cm) round. Cut it into half with a sharp, pointed knife. Pick up one half and form a cone, making a 1/4 inch wide (5 mm), overlapping seam. Glue this seam together with a little water. Fill the cone with about 2 1/2 tablespoons of the potato mixture. Close the top of the cone by sticking the open edges together with a little water. Again, your seam should be about 1/4 inch (5 mm) wide. Press the top seam down with the prongs of a fork or flute it with your fingers. Make another samosa from other half. Make 12 more samosas.
Heat about 2 to 3 inches of oil in a karahi for deep frying over a medium-low flame. You may use a small, deep, frying pan for frying. When the oil is medium hot, put in as many samosas as the pan will hold in a single layer. Fry slowly, turning the samosas frequently until they are golden brown and crisp. Drain on paper towel and serve hot.
Note:
Ready made pastry wrap can be purchased from supermarket or oriental stores.


This recipe serves 6 people.
Preparation Time: 30 minutes.
Cooking Time: 15 minutes.

Serving Options:
Serve Hot

Posted 06 Oct 2005

Papri Chaat


Ingredients

For papri:
- 1 cup plain flour
- 2 tsp. oil or ghee
- 1/4 tsp. ajwain seeds
- salt to taste
- oil to deep fry

For chilli pakora
- 15 green chillies
- salt to taste
- 1 tsp. lemon juice
- 1/2 cup gram flour (basen)
- pinch
- 1 tsp. hot oil
- Oil for deep frying

For Assembly:
- 1 large potato, boiled and diced
- 1 medium onion, peeled, choppd
- 1 tomato, diced
- 2 green chillies, chopped
- Salt to taste
- 1 tsp. red chilli
- 1 tsp. chaat masala
- 1 tsp. garam masala
- 1 cup whisked ygurt
- 1/2 cup sweet tamarind chutney
- 1 tbsp. mint chutney

Make Papri:
1. Sift flour, ajwain, salt in a bowl. Pour in melted ghee or oil. Using both hands, rub the fat into the flour until the mixture resembles fine bread crumbs. Add a little water at a time and bind the flour into a soft, pliable dough. Knead it really well for about 10 minutes. Cover with a damp cloth and leave to rest for 15 minutes.
2. Divide the dough into two equal halves. Roll each half into large thin rounds. Prick all over with fork. Cut out 2 inch rounds from it with a round cookie cutter.
5. Heat oil in a karahi or deep frying pan and fry a few at a time over medium heat to a crisp golden color. Cool and store in a air tight container.
For chili pakora:
1. Slit chilies, deseed and rub with salt and lemon juice.
2. Keep aside for 5 minutes, Pat dry with kitchen towels. 3. Make medium thick batter of Basen, salt, chili powder and little water. Add hot oil to batter and mix thoroughly.
5.Dip each chili in it, and deep fry in hot oil till golden. Drain, keep aside.
Assembly:
1. Place potatoes, onions, tomatoes and green chilies in a large serving plate. Add salt, chaat masala, chili powder and garam masala and mix gently.
2. Arrange papri and mirch pakora over the potato mixture. Spoon yogurt, mint chutney and sweet tamarind chutney over papri and potato mixture and serve immediately.
Posted 06 Oct 2005

red rose says
meri cake ki recipe kahaan gayi
Posted 06 Oct 2005

Hay RR aap ko aftari main cake khana hai

waisay ager aap proffession thread main jakay meray kitchen topic main jain to wahan bohat si reciepies cake ki mil jain gi
Posted 07 Oct 2005

Chicken Fingers


Ingredients

- 4 chicken breast fillets
- 2 tbsp. fresh lemon juice
- 1 level tsp. salt
- 1 tsp. pepper
- 1\2 cup flour
- 1 tsp. red chilli powder
- 11/2 cups dry breadcrumbs
- 2 eggs, lightly beaten
- oil for frying


1. Cut the chicken fillets into strips about 1\2 inch wide and 2 inch long. Marinate the chicken strips with lemon juice, 1\2 teaspoon salt and 1\2 teaspoon pepper and keep aside for about an hour, Drain excess water and pat dry the strips.
2. Combine in a medium bowl, flour, chilli powder and remaining salt and pepper. Add chicken strips and mix well to coat the chicken with flour.
3. Dip the chicken strips first in egg, then coat with breadcrumb and place them on a tray in single layer.
4. Heat the oil in a large karahi or deep frying pan. Carefully immerse 6-8 chicken strips into the hot oilat a time for 3-5 minutes, turning them over once or twice. Fry to a golden crisp colour.
5. Drain on paper towels. Serve with mint chutney and garlic chutney.
Posted 07 Oct 2005

Spiced Potato bites
Ingredients

- 700 gm Potato
- 4 tbs cooking oil
- 1/2 tsp salt or according to taste
- 1/4 tsp garam masala
- 1/2 tsp ground cumin(zeera)
- 1/2 tsp ground
- Fresh coriander
- 1/2 tsp chili powder or according to taste
- Boil the potatos with skins till soft.
- Cool.Peel and dice into 1 inch cubes.
- In a non-stick pan heat the oil on medium heat.
- Add the potatos and fry lightly stirring occasionally till golden brown.
- Add all spices and stir till potatos are evenly coated.
- Remove.
- Serve hot or cold.
Posted 07 Oct 2005

Cholay Chaat
Chana Batata

Ingredients

- 3 cups boiled chick peas
- 2 Potatoes, boiled and skinned
- 1 medium onion
- 1 large tomato
- 3 tbsp. coriander leaves (chopped)
- 3-5 green chili
- 2 tbsp. chat masala
- 1 tsp. chili powder, chopped
- 6 tbsp. imli rus
- salt to taste
1. Cut potatoes into small cubes and dice the onions and tomatoes.
2. Place all the ingredients in a large bowl and mix well with hands or with a wooden spoon.
3. Transfer to serving dish. Sprinkle more spices if desire.
Variations:
Add 1 cup whisked yogurt and mix well
Posted 07 Oct 2005

Chicken Nuggets


Ingredient

- 2 cups fresh bread crumbs
- 1 teaspoon dried herbs, such as thyme, tarragon, rosemary (optional)
- Salt and freshly ground black pepper
- 500 g. boneless, skinless chicken breasts
- 1/4 cup vinaigrette, or black olive paste
- oil for frying
1. You can make bread crumbs at home by whirring the fresh bread in the food processor. Season with the herbs, if using, and salt and pepper to taste.
2. Place the chicken breasts on a cutting board, and cut the chicken into strips about 2 inches long and 1/2 inch wide. 3. Place the chicken in a bowl. Pour the vinaigrette over the chicken pieces. With your hands, rub the vinaigrette into the chicken to make the crumbs stick to the chicken. Sprinkle the seasoned bread crumbs over the pieces and toss to coat. The coating won't be evenly distributed but it really doesn't matter.
4.Heat enough oil just to cover the base of the pan over medium heat until shimmering. Add the chicken pieces and sauté, without moving them, until the crumbs look golden, about 1 minute. With tongs, turn the pieces over and sauté the second side until golden, about 3 minutes. Reduce the heat to low and continue to sauté, turning the pieces frequently, until the chicken is cooked through, about 10 minutes longer.
Posted 07 Oct 2005

~CHANDNI~ says
shahrukh khan said:

Nargasi Kebab

Ingredients:
2 tbs yogurt
Salt according to taste
1 small onion chopped
1/2 tsp chili powder
1/4 tsp haldi powder
2 tbs. oil

Ingredients for Kabab:
1/2 kilo beef cubes cut into
very small pieces.
Salt according to taste
1 cup dal channa presoaked
7-8 Whole dried red chilies
1 medium onion chopped
6-8 whole black pepper
5-6 laung ( cloves)
1 bari illaichi
1/2 tsp zeera
1 stick of cinnamon
1 tsp ginger
2-3 green chilies chopped
1 cup fresh dhuniya leaves
1 egg (raw)
4-5 hard-boiled egg

How to Prepare:

Procedure for Kabab:
In a pot add all the spices alongwith the meat, add water enough to tenderize the meat and cook till extremely soft and water has dried.
Boil the dal separately till very soft and add to the meat. Cool and then grind all. Add egg, green chilie and fresh dhuniya mix well.
Coat the hard-boiled eggs well with this mixture to form solid balls and add to boiling gravy.
Cook for 10 -15 minutes.
Garnish with fresh dhuniya leaves.

Procedure for gravy.
Saute the onion in oil till brown.
Add spices and yougut and mix well.
Add a little water to form gravy and simmer







YUMMMY
Posted 08 Oct 2005

WAFA says
hum yahan ki sav recipes aur queens kitchen ki sab recipes chori kerkay unko print kerkay aik Cook book banna rahay hian

Posted 08 Oct 2005

haaaaaaaaaaaa

ok but dear chorni
intesaab meray naam ker daina
Posted 10 Oct 2005

Anokhay Kabaab

Ingredients

-2 cups Minced beaf
-Salt To taste
-Green chillies(sliced) To taste
-Red chilli powder To taste
-Ground Peppers To taste
-Cooking oil For frying
-1 tsp Cummin seeds
-1 cup Chopped potatoes
-1 Tbsp Flour of pulse (Baisan)
-2 Tbsp Fresh carder
-1 Egg
-Mint leaves to taste
-1 Tbsp Dried carder (Sabat Dhania)


1. Take minced beaf in a bowl.
2. Add all other ingredients except oil.
3. Make kabaabs of reasonable thickness and size.
4. Deep fry on medium heat.
5. Serve with chutney.
Posted 10 Oct 2005

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