QUEEN VICTORIA
Age: 124
7835 days old here
Total Posts: 26285
Points: 0
Location:
Lahore, Pakistan
1) It"s not the "presence" of sum1 that brings "meaning" to life. But it's the way that "someone" touches ur heart which gives life a beautiful "meaning"
2) These r the wonderful pairs in this world...
heart & beats...
night & moon..
birds & songs..
Roses & love..
We and our friendship...
3) If I Could Give U One Thing In Life, I Would Give YouThe Ability To See Yourself.. Through My Eyes..Only Then You'll Realise How Special u are........
4) Mistakes r not a crime, if u can rectify those mistakes they r the key to success. For example God created u .so wht, then he created Me.. :-)
5) Longest is Mother's Love, Shortest is Others Love... Sweetest is Lover's Love but Strongest is Friend's Love... Thanks for being my Friend.
6) So many of us eithr Fear 2mrw or Regrt ystrday bt I wont Fear 2mrw if u wll stiL b thre 4me n i dnt Rgret ystrday
coz
ONE ystrday i met U.
7) I 'm afraid to close my eyes coz I might think of you.I 'm afraid to open my eyes coz I might see you.I 'm afraid to move my lips coz I may speak of you. I'm afraid 2 listen coz i may hear my heart fall 4 u
8) Happiness keeps u Sweet, Trials keep u Strong, Sorrow keeps u Human, Failure Keeps u Humble, Success keeps u Glowing, But only BELIEF Keeps u Going..... Believe in everyone BUT Trust in yourself
9) Friendship is a collection of hearts,ready 2 give,share and understand. It never fades & never ends.It only reminds us that life is not perfect without a friend
10) Friends r like a page in a book of life, every page with a different subject.. But u r my index page, covering every subject of my life...
"It takes a minute to have a crush an hour to like someone and a day to love someone but it takes a lifetime to forget someone" Be in touch..
QUEEN VICTORIA
Age: 124
7835 days old here
Total Posts: 26285
Points: 0
Location:
Lahore, Pakistan
MEAT Samoosa
Ingredients
For Filing: - 2 tbsp. oil - 2 clove garlic, minced - 1 tsp. minced ginger - 2 medium onions, finely chopped - 2 tsp. Curry powder - 1/2 tsp. salt - 1 tbsp. vinegar or lemon juice - 250 g minced lamb or beef - 1/2 cup hot water - 1 tsp. Garam masala - 2 tbsp. chopped fresh coriander leaves - Oil for frying For Dough - 225 g Plain flour - 1 tsp. Salt - 3 tbsp. oil - About 100ml hot water - Oil for deep frying
1.To make the filling, heat oil in a saucepan,add garlic, ginger and half the onion and sauté until onion is soft. Add curry powder, salt, vinegar, mix well. Add minced meat and fry over a high heat, stirring constantly until meat changes colour. 2. Lower the heat, add hot water, cover the pan and cook until meat is tender and all the liquid has been absorbed. Towards end of cooking, stir frequently to prevent meat from sticking to base of pan. Sprinkle with garam masala and chopped coriander, remove from heat and allow to cool. Mix in the reserved chopped onion. 3. To make the dough, sieve together the flour and salt. Rub in the oil. Add enough water to form a stiff dough. Knead for 10 minutes until smooth. 4. Divide into 12 balls. Roll each ball into a 6 inch round. Using a sharp knife cut into two halves. 5. Place one half on the palm of your hand and wet the edges with a little water. With the other hand fold in one end towards the centre, taking care that the two layers do not stick together. Then fold the other edge over the first, so that it slightly overlap and form a cone. 6. Place 1 tablespoon stuffing into the hollow cone. Lightly wet the top edges then press them together firmly so they do not split open during frying. 7. Heat the oil in a karahi or wok over medium heat. Carefully add 4-6 samosa into the hot oil and fry to a crisp golden color, turning them over once or twice. Drain against the sides of the pan and place on absorbent paper towel. Serve with mint chutney or tomato ketchup.
QUEEN VICTORIA
Age: 124
7835 days old here
Total Posts: 26285
Points: 0
Location:
Lahore, Pakistan
Stuffed Mirch Pakora
Ingredients
Basic batter - 200 g. gram flour, sieved (besan) - 1 tsp. salt - 1level tsp. bicarbonate of soda - 1 level tsp. cumin seeds - 2-3 drops of Yellow food color - about 300 ml warm water
Ingredients for stuffing - 6 large size green chilies - 1 small onion, skinned and finely chopped - 1 tbsp. tamarind juice - 1 tsp. Red chili powder - 1\2 tsp. salt - 2 tbsp. pomegranate seeds, ground - 2 tsp. chat masala
1. Place the gram flour and the remaining dry ingredients and food color in a bowl. Pour in the water gradually and beat to a smooth and thick paste. The consistency should be like thick pancake batter. Leave aside to rest for 30 minutes. Meanwhile prepare the stuffing. Mix together the chopped onions, chili powder, salt, pomegranate seeds, chat masala and tamarind juice. Wash and pat dry the chilies. Make an incision on one side of the chili lengthwise and remove the seeds. Stuff each chili with good amount of stuffing and keep aside. 3. Heat oil in a deep fryer or a karahai to smoking point, then reduce the heat to medium. 4. Dip each chili into the batter and coat it thoroughly with the better and then using your fingers lift it out of the batter and at once drop them into the hot oil. Be careful not to splash yourself with hot oil. Fry 2-3 chilies at a time. (Don't try to fry too many at a time.) Fry for a few minutes, then carefully turn them over. Fry the mirch pakoras for 5-8 minutes to a crisp golden color, drain thoroughly with a perforated slice. Then place them on absorbent kitchen paper. 5. Sprinkle with chat masala. 6. Serve with Nan, Podinay Ki Chutney and Sweet tamarind chutney
QUEEN VICTORIA
Age: 124
7835 days old here
Total Posts: 26285
Points: 0
Location:
Lahore, Pakistan
Shami Kabab
Ingredients
- 500 g. lean ground beef - 100 g. Chana dal - 1 onion, skinned and roughly chopped - 7-8 garlic cloves, skinned - 1 inch piece of ginger, peeled and roughly chopped - 4 black cardamoms - 1 tsp. cumin seeds - 1 inch cinnamon stick - 1 tsp. whole black pepper - 6 Whole cloves - 2 tsp. Chili powder - 1 tsp. salt - 300 ml. water - 1 egg beaten - 1/2 cup finely chopped fresh coriander leaves - 3-4 green chilies, finely chopped - oil for shallow frying
1. Wash dal thoroughly and soak in plenty of water for 3-4 hours. Drain and wash in few changes of water. 2. Place dal in a large saucepan. Add the mince, onions, ginger, garlic, black cardamoms, cumin seeds, chilli powder, cinnamon stick, black pepper, cloves, salt and water to it. 3. Cook over medium heat for 40-45 minutes until the meat and dal are tender and the water has been completely absorbed. This is very important otherwise kabab will split on frying. Remove from heat and allow to cool. 4. Put the mince in a food processor or chopper and grind to a smooth thick paste which holds its shape. 5. Add coriander leaves and green chilies to the paste and mix well. 6. Break off 2 tablespoons of the mince paste. Wet your palms and place it in the center of your palm. Shape it into a smooth ball and then press it into a smooth flat shape. 7. Heat a heavy based frying pan and add enough oil to just cover the surface. (if there is too much oil, the kebabs will split. 8. Dip the kababs in beaten egg and fry 3-4 kababs at a time to a rich brown color, turning them once. Remove from pan and put them on absorbent kitchen paper to absorb excess oil. 9. Serve hot with Pullao, Nan, and Podinay ki Chutney. 10. You can make special Shami Burgers for evening tea.
QUEEN VICTORIA
Age: 124
7835 days old here
Total Posts: 26285
Points: 0
Location:
Lahore, Pakistan
Italian Fish Stew
Ingredients
- 900g (2 lb) tomatoes good pinch of saffron - good pinch of saffron strands - about 1.1kg (2½ lb) mixed fish fillets (red mullet, bream, brill, monkfish, plaice or cod), skinned - 20-24 large cooked whole prawns in shells - 100ml (3½ fl oz) olive oil - 2 large onions, peeled and finely chopped - 4 garlic cloves, crushed - 4 slices canned pimiento, cut into strips - 4 anchovy fillets, drained - 300 ml(½ pint) white grape juice - 300 ml fish stock or water - 4 bay leaves - 90 ml (6 tbsp) chopped basil - salt and pepper to taste - 20-24 mussels, cleaned - 8 slices of toast, to serve
1. Skin, deseed and chop the tomatoes. Soak the saffron strands in a little boiling water for 30 minutes. 2. Meanwhile, cut the fish into chunky bite-sized pieces. Peel the prawns.
3. heat the oil in a large heavy-based saucepan, add the onion, garlic and pimiento and fry gently for 5 minutes.
4. add the tomatoes and anchovies and stir to break them up. Add the grape juice and stock, bring to the boil, lower heat and add the bay leaves and half the basil. Simmer, uncovered, for 20 minutes.
5. Add the firm fish to the tomato mixture, then strain in the saffron water and season to taste. Cook for 10 minutes, then add any delicate-textured fish and cook for a further 5 minutes.
6. Add the prawns and mussels, cover and cook for 5 minutes or until the mussels open. Discard the bay leaves and any unopened mussels. Put a slice of toast in each serving bowl and spoon over the stew.
QUEEN VICTORIA
Age: 124
7835 days old here
Total Posts: 26285
Points: 0
Location:
Lahore, Pakistan
Sweet and Sour Fish
Ingredients
- 4 cod fillets, about 150g. each, skinned. - 1 tbsp. soy soy sauce - 2tbsp. lemon juice - 2 tsp. white vinegar - 1 tbsp. clear honey - 2tsp. tomato ketchup - 1 garlic clove, crushed - 1\2 tsp. paprika - 1 red pepper - 3 spring onions - 125 g. button mushrooms - 2 tbsp. oil - 125 g. frozen green beans Pepper to taste.
1. Divide each fillet in half lengthwise. Roll up neatly with the skinned side inside. 2. Mix together the soy sauce, lemon juice, vinegar, honey, tomato ketchup, garlic and paprika. Place in a large sauté pan, add the fish and baste with the sauce. Bring to a very gentle simmer, cover and cook for 10-12 minutes, or until tender. 3. Meanwhile halve the pepper, remove the core and seeds, and cut into strips. Slice the spring onions; halve the mushrooms. 4. Heat the oil in another sauté pan and stir-fry the vegetables over a high heat for 3-4 minutes until just tender. Season well with pepper. 5. Serve the fish with the sauce spooned over and accompanied by the stir-fried vegetables. Variation: If you like fresh root ginger, grate a little into the pan as you stir-fry the vegetables. Serves: 4
