QUEEN VICTORIA
Age: 124
7836 days old here
Total Posts: 26285
Points: 0
Location:
Lahore, Pakistan
SABZ PARI said:
QUEEN VICTORIA said:
SABZ PARI said:
ajj hamy kiya break fst may khila rahi hoooo
aap taza taza bemaari say uthi hain do toast aik glass milk piyo aur jaan banao
DOOODHHO NAHI PINA Benefits of Bournvita (Ke Fayde) Maine Tujhe Pyaar Kiya,Tere Baap Ne Mujhe Peeta, Maine Tujhe Pyaar Kiya,Tere Baap Ne Mujhe Peeta, Tan Ki Shakti, Mann Ki Shakti, BOURNVITA.
QUEEN VICTORIA
Age: 124
7836 days old here
Total Posts: 26285
Points: 0
Location:
Lahore, Pakistan
Apple Chutney
Servings (4 persons) Cooking Time (15 minutes)
Ingredients Apple (Sayb) peeled and cut in small cubes---- 4 count Water (Paani)----1/2 cup Sugar (Cheeni/Shakar)----1/2 cup National Chilli Powder powder as per taste National Synthetic Vinegar (White)----1/2 cup National Black Pepper Powder as per taste
Method 1. Peel, core and cut apple into small cubes. Add water, salt, red chili powder, and black pepper to apple cubes and bring to boil, simmer until very soft. 2. Add sugar and cook on medium heat, until sugar is dissolved and the mixture is a bit thick, about 2 minutes. 3. Add food color, vinegar and boil for another minute. It is now ready to serve.
Pomfret 1 large Lime juice 2 tsp Boiled shrimp 50 gms Boiled egg 1 Butter 1 tbsp Onion 1 small finely chopped Parsely chopped, 1 cup Cream 10 ml Egg 2 beaten Flour ½ cup Bread crumbs ½ cup Oil for frying
Method
Remove the centre bone carefully by cutting the fish neatly down its length so that its shape remains in tact-soak the fish in salted water with the lime juice-mash the egg and shrimp -heat the butter in a pan-add the onions and fry till golden brown-add the mashed potato and shrimp-saute for a few mins, add the parsely, ½ tsp lime juice and the tomato ketch up, cream, salt and pepper to taste-staff the mixture in the pomfret, then roll it in a flour-dip the fish in the beaten egg, coat well with bread crumbs-deep fry-serve hot with salads.
1 1/2 lbs (650gms) hammour or Cha-naad, 1/2 cup chopped frsh parsley, 3 eggs beaten, 1 cup bread crumbs, 6 cloves garlic, 3 tablespoons loomi (lemon juice), 2 onions chopped and browned in a little oil, Salt to taste 1 teaspoon vinegar 1 teaspoon turmiric 2 teaspoons bezar 1 teaspoon baking powder 1/2 teaspoon cummin Extra breadcrumbs for coating Corn oil for frying Lime slices, for garnish Cucumber slices, for garnish
Instructions
Place fish, parsley, onion, eggs, salt, vinegar, spices and breadcrumbs in a bowl and mix well with hands.
Crush the garlic and pound with loomi in a mortar and pestle until the paste is formed: Add to fish mixture and mix well again.
If too wet, add little flour, if too dry, add little cold water.
Form the mixture into small cakes approximately 3" (7.5cm) diameter and roll in the breadcrumbs.
Deep fry until they turn golden brown. Serve them hot!
These savoury fish cakes are fried just long enough to become light and fluffy. The spices added give them sufficient flavour to be tasty and not too spicy.
A favourite for any afternoon visit, the cakes can be made in advance and kept in your refrigerator for up to 24 hours, then fried. Enough for 6-8 serves.
QUEEN VICTORIA
Age: 124
7836 days old here
Total Posts: 26285
Points: 0
Location:
Lahore, Pakistan
Chapli Kabab
Ingredients
1/2 kilo finely minced beef 1 medium sized onion chopped Salt according to taste 1 tsp ginger paste 1 tsp crushed zeera 1 tbs crushed whole dried red chilies 1 tsp crushed dhunia seed Small pieces of an omlette made with 2 eggs with a little salt and black pepper 1 tsp anardana 2-3 green chilies chopped 1/2 cup of fresh dhunia leaves 1 large tomato 1 tsp lemon juice or vinegar 200 gms Makai ka atta (Corn meal) (do not use cornflour) 1 small onion sliced and fried till brown
Instructions
Add all the ingredients to the mincemeat and leave to marinate in the refrigerator for 2-3 hours.
Then make into flat patties and fry in a little oil.
