QUEEN VICTORIA
Age: 124
7872 days old here
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Lahore, Pakistan
Chicken Casserole Del Sol
INGREDIENTS 1 (16 ounce) package uncooked rigatoni pasta 2 skinless, boneless chicken breast halves 2 (10.75 ounce) cans condensed cream of chicken soup 1 cup mayonnaise 2 teaspoons lemon juice 1/2 teaspoon curry powder 1 (14.5 ounce) can French-style green beans, drained 1 (4 ounce) can sliced mushrooms, drained 1 cup shredded Cheddar cheese 1/4 cup melted butter 1 cup crushed cornflakes cereal 2 teaspoons chopped fresh parsley
DIRECTIONS Preheat oven to 375 degrees F (190 degrees C). Cook the rigatoni according to package directions until al dente.. Meanwhile, in a separate saucepan, boil the chicken breasts until fully cooked. In a large bowl, combine the soup, mayonnaise, lemon juice, curry powder, green beans and mushrooms. Drain and stir in the rigatoni. Cube the cooked chicken breasts and stir this in as well. Transfer this mixture to a 2 quart casserole dish. Sprinkle the cheese on top over all. In a medium bowl, combine the butter and the corn flakes and spread this mixture over the cheese. Finally, top off by sprinkling with the parsley. Bake at 375 degrees F (190 degrees C) for 20 to 30 minutes, or until the cheese is bubbly.
cup fresh paneer crumbled 2 potatoes boiled & mashed fine 8 green chillies finely chopped 1 tbsp. coriander finely chopped salt to taste 18-20 raisins finely chopped 1/2 tsp. garam masala 1 tbsp. cornflour For batter: 1 cup gram flour 1 tbsp. rice flour 1/4 tsp. turmeric powder salt to taste 1 tbsp. hot oil 1 oil to deep fry
Method 1. Take ingredients of batter in a bowl. 2. Add water to make a smooth batter. 3. It should be thick enough to coat the back of a spoon. 4. Keep aside. Take paneer and potato in separate plates. 5. Add raisins to potato. Add cornflour to paneer. 6. Add 3/4 of every other ingredient to potato, and 1/4 to paneer. 7. Mix each filling well gently with hands. 8. Make 15 balls of each. Keep aside. 9. Flatten one potato ball in palm, place a paneer ball over it. 10. Now cover with the potato and reshape the ball. 11. Repeat for remaining mixtures. 12. Heat oil in a frying pan, dip each ball in the batter. 13. Lower into the hot oil, fry till golden brown. 14. Turn gently as required. Fry a few at a time. 15. Serve hot with tamarind chutney or tomato sauce. 16. To decorate, cut into halves in a plate and arrange. 17. This will show 3 layers, paneer, potato and crust. Making time: 40 minutes Makes: 15 koftas
Ingredients: Semolina: ¼ cup Wheat flour: 1½ cup Refined flour: 1½ cup Milk: ½ cup Oil: ¾ cup Oil for frying As required Salt: To taste
The Steps: Preparation : 1) Mix the wheat flour, refined flour, semolina with the oil, water and salt and knead into a soft pliable dough. 2) After kneading, cover and keep aside for atleast ½ an hour. 3) After ½ an hour, divide the dough equally into balls. 4) Roll out each ball and apply oil on it, then pleat it and make a circular roll. 5) Press and roll out again into a bigger round. 6) Place the paratha on a hot tava, roast both sides. 7) Heat oil in a shallow pan and shallow fry this roasted paratha in it. 8) Serve hot with curd or any vegetables.
Calories: 917 per serving
Suggested Accompaniments: Curd or vegetables
Left - Over Ideas : Place a portion of the lamb korma on the paratha and roll it up like a frankie.
Ingredients : Mince 1/2 kg Bhuna chana 1/4 cup All spice 1 tsp Salt 1 tsp Curd 1/4 cup Onion 1 large raw grinded Ginger / garlic 2 tsp leveled Papaya 1 tbsp Poppy seeds 1 tbsp Saunf 1 tbsp Coriander seeds 1 tbsp Coconut 1 tbsp Red chilly whole 10-15
Method: 1-Roast all the ingredients and grind fine with chana. 2-Marinate mince with papaya, salt, ginger / garlic and all the roasted and grinded masala. Leave for an hour or two. 3-Mix well and keep in fridge. Mix in curd. Make balls. Heat oil fry balls in little oil, let it cook on slow fire add 1/4 cup water. 4-Lastly add green chilly, coriander leaves and remove on a serving dish.
Ingredients: 6 lb lamb ribs 2 cloves garlic - split salt and pepper - to taste 2 tb crushed dried mint 1 1/4 c olive oil 1 c red vinegar
Serves 6
Method: Rinse ribs well. Pat well. Rub entire surface of racks with garlic. Sprinkle generously with salt and pepper. Rub all over with crushed mint. Place in flat container large enough to hold ribs . Drizzel with half of oil and vinegar. Turn and drizzel with remaining oil and vinegar. Let stand over night or several hours in refrigerator. When ready to cook, thread rib on extra long skewer,cutting ribs where needed to fit skewer. Grill over medium hot coals until crispy on the outside, turning often. Serve with grilled jalapeno chilies, whole small tomatoes, small whole onions and thick eggplant slices, if desired.
