QUEEN VICTORIA
Age: 124
7822 days old here
Total Posts: 26285
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Location:
Lahore, Pakistan
Chocolate Pie
Ingredients
- For Crust: - 20 chocolate sandwich cookies - 1/4 cup unsalted butter, cut into pieces, room temperature For Filling: - 150 g. semisweet chocolate, chopped - 100 g. unsweetened chocolate, chopped - 225 g. (1 cup) sugar -1/2 cup cornstarch - 1\2 tsp. salt - 7 egg yolks - 4 3/4 cups milk - 3 tbsp. unsalted butter, cut into pieces, room temperature - 1 1/2 tsp. vanilla - 11\2 cup whipped cream - grated semisweet sweet chocolate for garnish
Make Crust: Preheat oven to 350°F. Butter 9-inch-diameter spring form pan. Place cookies and butter in food processor, and finely grind, until mixture is evenly moistened. Press crumb mixture onto bottom and up sides of the pan to form thin crust. Bake crust 8 minutes. Transfer crust to rack and cool completely. Make filling: 1. Break both chocolates into small pieces and melt in double broiler, until smooth. Remove from heat and keep aside. 2. Place yolk, sugar, salt and cornstarch in a heavy saucepan. Whisk until well combined. Whisking constantly, add milk in a stream and place the saucepan over medium heat. Whisking constantly, bring milk mixture to a boil and simmer, whisking, until thick, about 11\2 minutes. Whisk in melted chocolate, butter, and vanilla, until smooth. Cover surface of filling with plastic wrap and cool completely. Pour filling into crust, cover and chill pie, at least 8 hours or overnight. Decorate the pie with whipped cream and grated chocolate.
QUEEN VICTORIA
Age: 124
7822 days old here
Total Posts: 26285
Points: 0
Location:
Lahore, Pakistan
Apple Pie
Ingredients
- 340 gm Short crust Pastry Filling: - 700 gm cooking apples - 50 g Sugar - 50 g dark soft brown sugar - finely grated rind and juice of half lemon - 1 tbsp flour - 15-25 g Butter - Pinch of freshly grate nutmeg -1.25ml ground cinnamon - 50 g. sultanas - finely grated rind and juice of half orange To Finish: - Caster sugar for sprinkling. For Short crust Pastry - 340g plain flour & nbsp; & nbsp; - pinch of salt - 150g. butter chilled and diced
1. Roll out two thirds of the pastry on a lightly floured work surface and use to line a 23 cm (9 inch) pie dish. Chill in the refrigerator for 30 minutes together with the remaining dough wrapped in cling film. Meanwhile to make the filling, peel quarter and core the apples. Slice them thickly into a bowl of cold water to which lemon juice has already been added. 2. Mix the sugar, flour, nutmeg, cinnamon, lemon and orange rinds together and sprinkle a little of this onto the pastry lining. 3. Cover the base of the pastry lining with half the sliced apples, then sprinkle with half the sultanas and half the remaining sugar mixture. Repeat using all the apples, sultanas and sugar. Sprinkle the fruit with orange juice and dot with butter. 4. Roll out the remaining pastry and use it to cover the pie. Sealing the edges well. Slash the top twice to let steam escape. 5. Cut leaves and berries from the pastry trimmings. Brush the top of the pie with water and position the decorations. Dredge with caster sugar. Bake at 190c (375F) mark 5 for 35-40 minutes until the fruit is tender and the top is golden brown. Serve warm with custard or cream. For Short crust Pastry 1) Mix flour and salt together in a bowl. Add the butter to the flour. Using your fingertips, run the fat slightly into the flour until the mixture resembles fine bread crumbs. 2) Add 45-60 ml chilled water sprinkling it evenly over the surface. 3) Stir in with a round bladed knife until the mixture begins to stick together in large lumps. With one hand collect the dough mixture together to form a ball. 4) Knead lightly for a few seconds to give a firm smooth dough. Do not over handle the dough. Wrap in cling film or greaseproof paper and chill in the refrigerator for about 30 minutes.
QUEEN VICTORIA
Age: 124
7822 days old here
Total Posts: 26285
Points: 0
Location:
Lahore, Pakistan
Kalay Channay Black Chickpeas
Ingredients
- 500 g. kalay channay (black chickpeas) - 1 tsp. bicarbonate of soda - 1\2 cup oil - 2 medium onions, thinly sliced - 1 tsp. garlic paste - 1 tsp. ginger paste - 1 1\2 tsp. chili powder, or to taste - 1 1\2 tsp. salt - 1\4 tsp. turmeric - 3 tbsp. lemon juice - 1 small onion. roughly chopped - 2 tbsp. fresh coriander leaves. chopped - 4 green chilies, chopped
1. Put the chick peas and bicarbonate of soda in a large pot and soak in plenty of water for several hours or preferably overnight. 2. Heat oil in a large saucepan over medium heat, add onions and sauté, until onions are soft but not brown, about 3 minutes. 3. Add garlic, ginger paste and sauté for 1 minute then add chili powder, salt, turmeric and 3 tablespoons water (To prevent the mixture from burning.) Stirring frequently, fry the mixture for 5-8 minutes. (During stir frying add little water if the mixture sticks to the bottom of the pan). 4. Add chickpeas to the onion mixture, stir to mix and add enough water to cover the chickpeas by about 3 inch. Reduce the heat, cover the pan and cook the chick peas for about 2 hours until they are tender but still retain their shape. (This process can be speeded up in a pressure cooker. Use half the quantity of water. (Follow the manufacturer's instructions for timing.) 5. Once the chick peas have become tender and little gravy has left, turn off the heat. 6.Transfer the chick peas to a serving dish, Add lemon juice, stir once and decorate with chopped onion, coriander leaves and green chilies. 7. Serve warm.
QUEEN VICTORIA
Age: 124
7822 days old here
Total Posts: 26285
Points: 0
Location:
Lahore, Pakistan
Fruit Chaat Spicy Fruit Salad
Ingredients
- 2 apples - 2 pears - 2 oranges - 3\4 cup fresh pomegranate seeds - 1 cup white seedless grapes - 1 cup red seedless grapes - 1 big mango - 3 bananas - 2 tsp. salt - 1\4 cup sugar - 3\4 level tsp. chili powder - 2 tsp. chaat masala
1. Cut apple and pears into medium sized chunks. Peel the oranges and cut each segment into half. Cut grapes into half. Peel the mango and cut into small cubes. Peel bananas and slice into thick slices. 2. Place all the prepared fruits into a large bowl. Sprinkle on the salt, sugar, chili powder and chaat masala. Pour the lemon juice and orange juice over the ingredients and really mix it well with a spoon. 3. Cover and chill slightly before serving. &nbs p; &nbs p;
QUEEN VICTORIA
Age: 124
7822 days old here
Total Posts: 26285
Points: 0
Location:
Lahore, Pakistan
Pavlova
Ingredients
Meringue - 3 egg whites -175g caster sugar - 5ml cornflower - 5ml vinegar - 2.5ml vanilla essence Filling - 2 passion fruit - 2 kiwi fruit - 225g strawberries - 100g black grapes -225 fresh pineapple -300 ml double cream or greek yogurt and double cream, mixed.
1. Line a baking sheet with non-stick baking parchment. 2. To make the meringue, whisk the egg whites in a large bowl until stiff. Whisk in the sugar a third at a time, whisking well between each addition until stiff and very shiny. Fold in the cornflower, vinegar and vanilla essence.
3. Pile the meringue in a 23cm round onto the baking sheet, making sure there is a substantial hollow in the center.
4. Bake at 130c (250F) for 75 to 90 minutes or until pale brown and dry but a little soft in the center; press lightly with a finger to test. Leave to cool slightly, then peel off the paper. At this stage the meringue will probably crack and sink a little.
5. T make the filling, halve the passion fruit and scoop out the pulp. Peel and slice the kiwi fruit. Halve the strawberries. Slice the pineapple, discard skin and core, and chop the flesh. Whip cream until thick and, if using, mix with the yogurt. Spoon onto the Pavlova and top with the fruit. Serve as soon as possible.
QUEEN VICTORIA
Age: 124
7822 days old here
Total Posts: 26285
Points: 0
Location:
Lahore, Pakistan
Poori (Deep-fried, Puffy Bread)
Ingredients
-1 cup sifted whole-wheat flour (sift to take out some of the larger bran bits) -1 cup all-purpose flour -1/2 teaspoon salt -2 tablespoons vegetable oil + more for deep-frying -1/2 cup water
Put the 2 flours and salt in a bowl. Drizzle the 2 tablespoons oil over the top. Rub the oil in with your fingers so the mixture resembles coarse breadcrumbs. Slowly add the water to form a soft ball of dough. Empty the ball on to a clean work surface. Knead it for 10-12 minutes or until it is smooth. Form a ball. Rub about 1/4 teaspoon oil on the ball and slip it into a plastic bag. Set it aside for 30 minutes. Knead the dough again, and divide it into 12 equal balls. Keep 11 of them covered while you work with the twelfth. Flatten this ball and roll it out into a 5-5 1/2" round. If you have the space, roll out all the porris and keep them in a single layer, covered with plastic wrap. Over a medium flame, set about 1" of oil to heat in a small, deep frying pan (I used my wok). Let it get very, very hot. Meanwhile, line a platter with paper towels. Lift up one poori and lay it carefully over the surface of the hot oil. It might sink to the bottom but it should rise in seconds and begin to sizzle. Using the back of a slotted spoon, push the poori gently into the oil with tiny, swift strokes. Within seconds, the poori will puff up. Turn it over and cook the second side for about 10 seconds. Remove it with a slotted spoon and put it on the platter. Make all the pooris this way. The first layer on the platter may be covered with a layer of paper towls. More pooris can then be spread over the top. Serve the pooris hot (immediately) with Chunna curry and Sooji ka Halwa. You may like to have a touch of Mango Pickle as well!
QUEEN VICTORIA
Age: 124
7822 days old here
Total Posts: 26285
Points: 0
Location:
Lahore, Pakistan
Khatee Channe
Ingredients
- 1\4 cup oil - 1 onion, chopped - 1 tsp. garlic paste - 1 tsp. chilli powder - 1\4 tsp. turmeric - 1 tsp. salt - 1 tsp. ginger paste - 1 tomato, chopped - 3 tbsp. tamarind paste - 3 cups boiled chick peas, reserve liquid - 1tsp. garam masala - 1 tsp. chaat masala - Sliced onions and chopped green chillies to garnish
1. Heat oil in a large heavy based saucepan over medium heat, add onions and sauté onions for about 5-8 minutes or until soft, stirring occasionally. 2. Add garlic and sauté about 2 minutes, stirring constantly. 3. Add chilli powder, turmeric, salt and 3-4 tablespoons water to prevent from burning. Saute 1 minute. 4. Add ginger and tomatoes and fry for 5-8 minutes, or until the tomatoes are reduced to a pulp and oil starts to separate from gravy. 5. Add tamarind and 1cup liquid. Cover and simmer for 5-8 minutes over low heat. Add chick peas, garam masala and chaat masala. Cover and cook for 3 minutes. 6. Adjust the seasoning with salt and chaat masala. Add additional tamarind, if desire. 7. Garnished with sliced onion and chopped green chillies. Serve with Poori.
QUEEN VICTORIA
Age: 124
7822 days old here
Total Posts: 26285
Points: 0
Location:
Lahore, Pakistan
Chip Chat
Ingredients
-15 potato chips per person -1 bowl plain yogurt - salt as per taste - 1/4 tsp. red chili powder - 1/4 tsp. cumin powder - 1/4 tsp. jeera - chopped hara dhaniya (coriander) . Arrange chips one by one in the serving plate. 2. Add salt in the yogurt and spread on all the chips. 3. Sprinkle cumin powder, chili, hara dhaniya, and jeera on it. 4. Serve immediately so chips will not get soggy
QUEEN VICTORIA
Age: 124
7822 days old here
Total Posts: 26285
Points: 0
Location:
Lahore, Pakistan
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.
QUEEN VICTORIA
Age: 124
7822 days old here
Total Posts: 26285
Points: 0
Location:
Lahore, Pakistan
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.
weldone 
