Vegetable Sandwich

Ingredients:
1/2 cup cabbage
1/2 tsp white pepper
1/4 tsp Chinese salt
1 egg, whisked
1 carrot
1 spring onion
1 tbsp oil
1 capsicum
2 green chillies
2 potatoes
4-6 slices of bread
Black pepper to taste
Salt to taste


Method:

Boil, peel and mash potatoes and add salt and black pepper.
Heat oil in a pan and stir fry the vegetables.
Add seasonings.
Mix the stir-fried vegetables and mashed potatoes; make kebabs of the mixture.
Dip the kebabs in beaten egg and deep fry until brown.
Take a slice of bread, place kebab, onion rings and cucumber pieces and top with the other slice.
Cut the sandwiches diagonally and serve.

Kulfi with strawberry sauce

Ingredients:
1 litre milk
1 tsp cornflour
1 cup sugar
1/2 tsp cardamom powder
A few saffron strands

For the strawberry sauce

1/2 cup strawberries, crushed
4 tsps sugar, powdered


Method:
Soak the saffron in a little warm milk and keep aside.
Dissolve the cornflour in one tablespoon of milk and keep aside.
Boil the milk and let it simmer over medium flame, stirring continuously till the milk reduces to three-fourth little more than half the original quantity.
Add the cornflour solution, sugar and bring to a boil.
Simmer for five minutes.
Cool completely.
Add the saffron mixture, cardamom powder and mix well.
Pour into a freezer-proof bowl and freeze for about four hours.
Remove and blend in the liquidiser to break all the ice crystals till the mixture is smooth and creamy.
Pour into six kulfi moulds and freeze overnight until it sets.
To unmould, allow the moulds to remain outside the refrigerator for five minutes and then unmould by inserting a wooden skewer stick or a fork in the centre of the kulfi and pulling it out.
Serve topped with the strawberry sauce.
To make strawberry sauce, blend the strawberries well with sugar.

Black Forest

Ingredients     
6 eggs      
6 tbsp sugar   450 g fresh cream
5 tbsp flour   6-8 tbsp icing sugar
3 tbsp cocoa   225 g fresh cherries or 1 bottle cocktail
2 tsp baking powder   cherries for topping only
1-2 tsp milk   6 oz plain milk chocolate grated
       
Directions
Preheat oven to gas mark 6/200º C. Grease and line two 9 inch spring form tins. Beat eggs and sugar with electric mixer on high speed or by hand until light and fluffy or it turns pale in colour. Sieve together the dry ingredients thrice to ensure lightness of the flour and fold gently into the egg mixture a little at a time, alternating with milk.
Pour mixture into two greased tins, lower over temperature to gas mark 4/180º C and bake for 15-20 minutes or until firm to touch. Do not open the oven unnecessarily otherwise the cake will collapse. Cool cakes on wire tray.
Icing: Carefully whip fresh cream in a bowl held over a large bowl containing ice cubes, add in the icing sugar. Over whipping will result in butter! Spread one third of the cream onto one cake, place the second cake on top and sandwich the two together. Spread the cake completely with the remainder of the cream and decorate the top with the grated chocolate and cherries.
Chef’s tip: To make chocolate caraques, place a plain chocolate slab in the refrigerator until it is firm and hard. When hard, scrape the chocolate with a potato peeler to make long curls. If the chocolate is too hard, only small shaving will emerge. In this case leave at room temperature for a minute or two and repeat. Place caraques directly in the freezer. Sprinkle on to cake after 10-20 minutes.
Serves 6 - 8
Preparation Time: 15 minutes
Cooking Time: 30 - 40 minutes

Mint and Lemon Chicken Cutlets

Ingredients
Chicken mince meat 1/2 kg
Lemon juice 3 tbsp
Green chillies, finely chopped 6
Mint and coriander leaves 3 tbsp
Chilli powder 1 tsp
Garam masala powder 1/2 tsp
Oil for shallow frying
Salt to taste

Directions
Mix chicken mince with all ingredients except oil and marinate for 40 minutes. Make round cutlets from the mince. Heat oil and fry on low heat till golden brown on both sides. Serve with green chutney.
Serves 4 - 6
Preparation Time: 40 minutes
Cooking Time: 15 minutes

Chicken Reshmi Kebabs

Ingredients
Chicken mince 1 kg
Cashew nuts, pounded 60 gm/ ¼ cup
Cooking oil 20 ml/4 tsp
Coriander leaves, chopped 20 gm/4 tsp
Cumin (jeera) powder 15 gm/1 tbs
Eggs 2
Garam masala 5 gm/1 tsp
Ginger, finely chopped 30 gm/2 tbs
Oil for basting
Onions, chopped 20 gm/4 tsp
Salt to taste
White butter for brushing
White pepper powder 5 gm/1 tsp
Yellow chilli powder 5 gm/1 tsp

Directions
Whisk the eggs, add cumin, yellow chilli powder, white pepper powder and oil. Add to the mince and mix well. Set aside for 10 minutes. Add cashew nuts, ginger, onions, coriander and garam masala. Mix well. Divide into 10 equal portions. Wrap two portions along each skewer using wet hands. Keep 2 inches between each portion. Like this prepare five skewers.
Roast in a moderately hot tandoor or charcoal grill till golden brown, about 6 minutes or roast in a preheated oven at 300 ºF for 8 minutes. Baste once with oil. Remove from skewers and brush with white butter.


Time: Preparation: 30 minutes, Cooking: 6 minutes
To Serve: Serve with onion rings and lemon wedges.

Fish with French Fries

Ingredients
2 whole fish

½ cup lemon juice

1 tbsp vinegar

2 tsp garlic paste

1 tsp salt

2 tbsp red chilli powder

¼ tsp turmeric powder

1 tsp cumin powder

    
Directions
Make cuts on both sides of the fish and marinate with salt and lemon juice for two hours.
In a bowl mix vinegar, garlic paste, chilli powder, turmeric powder and cumin powder.
Dip marinated fish in the mixture and transfer in a baking dish and bake for half an hour.
Remove from the oven and serve with fries, cucumber slices and onion rings.

Chicken Tikka Biryani

Ingredients
kilogram Boneless Chicken (cut into 4 cm cubes)
1 tbsp. Heavy Cream
A pinch of Saffron (Zaafran)
1 Onion (sliced)
1 tsp. Garlic Paste (Pisa Lehsan)
2 tbsp. Lemon Juice (Nimbu Arakh)
1 tsp. Salt
½ tsp. Black Peppers (Pisi Kaali Mirch) (grounded)
2 cups Basmati Rice
1 tsp. Salt
2 to 3 tbsp. Butter (Makhan)
2 Egg Yolks (beaten)
½ tsp. Black Pepper (Pisi Kaali Mirch) (Grounded)
1 tsp. Salt
½ tsp. Whole Black Peppercorns (Saabut Kaali Mirch)
Cherry Tomatoes

    
Directions
Mix the marinade ingredients with the chicken. And set aside for 4 hours
Mix the saffron with the cream. Thread the chicken pieces onto a skewer. Brush the pieces with some of the saffron-cream mixture
Wash the rice and let it soak for 1 hour. Then cook the rice with salt in 5 cups of boiling water then drain
Mix the butter and beaten egg yolk and black pepper powder gently into the rice with a fork. Then the rice back on low heat. And let it cook for 4 to 5 minutes
Grill the chicken in a medium-hot oven for 8 to 9 minutes, or until tender, basting with the rest of the saffron-cream mixture
Then place rice on a platter And arrange chicken on skewers on top of the rice
Then garnish with the peppercorns and whole cherry tomatoes and serve
Serves 4 people
Preparation Time: 4-5 hours
Cooking Time: 60 minutes

jaldi sey theek ho jao

no one support rubbish movies

dangerous

treattttttt

fos sey sentiments..main kese

aunty kab jaan choregi

aapne sig liye

Congrats Javaddddddddddddddddd BHAIIIIIIIIIIIIIIIIIIII....KEEP IT UP

ab gayab...yahan reply karne ke liye

ali bhai aap aik dam sey a gayee

jaldi theek ho jaoooo...saturday ko match main bowling karni hai

life is full of surprises

ayesha isb shift ho jao

aaj ho gayee

kehne doooooooo yaar aapka kya jayega

bunnyyyyyyyyyyyy

q3. hansika

fg aapne QV ke liye aik kaam chor diya

jutiyan kha raha hoga muft main

oke

yoyo said:

he should save pakistan from embarrasment by not showing it at all.

i have never seen u supporting urdu movies first watch the movie...then give ur comments