Shahrukh Khan
Age: 124
7862 days old here
Total Posts: 43596
Points: 0
Location:
Netherlands, Netherlands
~Mysteriousgal~ said:
khair neyways just came again to say u ppl bye coz wont be here for 2 days... n will miss sum1 sooooooooooooooo much.... but dat sum1 thinks k mujhay koi fikar nahin na hi faraq parta hai but kab unko pata chalay ga how much i luv him n how much he means to me n wat he means to me.... he is my life.... luv u soooo much SUM1
Shahrukh Khan
Age: 124
7862 days old here
Total Posts: 43596
Points: 0
Location:
Netherlands, Netherlands
Mango Achar (Pickle) Aam ka Achar
Ingredients
- Raw mangoes 500 gms. - Fenugreek seeds 3 tbsp. - Fennel seeds 4 tbsp. - Red chili powder 2 tbsp. - Turmeric powder 2 tsp. - Mustard seeds 3 tbsp. - Mustard oil 350 mls. - Salt As per taste 1. Cut raw mangoes into half, remove seed and then cut ¾th inch sized pieces. 2. Apply turmeric powder and salt, rub nicely and then keep it for half an hour. Drain out excess moisture.
3. Grind fenugreek seeds, fennel seeds and mustard seeds to a coarse powder.
4. Heat mustard oil until smoking point, remove and let it cool.
5. Mix fenugreek seeds, fennel and mustard powder with red chili powder. Add half of the mustard oil to this mixture and rub this spice and oil mixture to the mango pieces. Mix thoroughly.
6. Put this into an earthenware jar and pour the remaining mustard oil. Cover the jar with a muslin cloth and keep it in the sun for 5-6 days.
7. Make sure you stir the contents of the jar for the first two weeks at least once a day. This is to ensure that the mango pieces are always in contact with the oil.
Note: In most of the Pakistani pickles, salt and oil are used as preservatives.
Shahrukh Khan
Age: 124
7862 days old here
Total Posts: 43596
Points: 0
Location:
Netherlands, Netherlands
Raw Mango Chutney
Ingredients
- 1- large raw mango (kairi) - 1 bunch mint leaves - 4 green chilies - 2 whole red chilies - 3-4 garlic cloves -1 tsp. cumin seeds - salt 3/4 tsp - 2 tbsp. water Grind all ingredients and mix well.
Shahrukh Khan
Age: 124
7862 days old here
Total Posts: 43596
Points: 0
Location:
Netherlands, Netherlands
Imli Ki Meethi Chutney Sweet tamarind chutney
Ingredients
- 150 gm soft tamarind (pitted) - 300 ml water -300 gm fine sugar -1\2 tsp. red chili powder -2 tsp cumin (zeera) -1\4 tsp. salt 1. Place tamarind and water in a food processor or blender and blend to a puree. 2. Put all of the ingredients in a heavy based saucepan and cook over low heat until sugar is dissolved. Increase heat to high and stirring constantly, cook for 12-15 minutes or until chutney is thick. 3. Store in an airtight container, in refrigerator. This chutney stay fresh for two weeks in the refrigerator. Note: This sweet chutney can be used in various dishes as a topping e.g. Dahi Bare, fruit chat.
Shahrukh Khan
Age: 124
7862 days old here
Total Posts: 43596
Points: 0
Location:
Netherlands, Netherlands
Aaloo Bukharay Ki Chutney
Ingredients
-1/4 kg Dried plums (aaloo bukharay) -2 cups Water -1/2 cup Sugar or to taste -Salt To taste -peppers (ground) To taste -Red chili powder To taste -1/2 cup Vinegar -Red food color (optional) One pinch 1. Add water, salt, red chili powder, and peppers to dried plums and boil till they get soft. 2. Add sugar to them and cook on medium heat, until it melts and the mixture becomes a bit thick( for about 2 minutes). 3. Add food color, vinegar and boil for an other minute. It is now ready to be served with Nan.
Shahrukh Khan
Age: 124
7862 days old here
Total Posts: 43596
Points: 0
Location:
Netherlands, Netherlands
Chargha
Instructions
Wash the chicken inside and out, then marinate in salt, vinegar, lemon juice, ginger and garlic paste, red chillies, white cumin, black pepper and yellow food colour.
It is better to refrigerate the marinated chicken for 4 hrs but it can also be left outside.
Half an hour before cooking, heat Cooking oil in a deep pan or wok, deep fry the chicken on low heat, drain on absorbent paper and serve hot.
Ingredients
Chicken-1 ½ kg(whole and slits marked on it) Ginger and garlic paste-1 tsp Red chillies-1 tsp Juice of 4 lemons Yellow food colour White cumin-1 tsp Black pepper-1 tsp Vinegar-3 tsp Salt to taste Cooking Oil
Shahrukh Khan
Age: 124
7862 days old here
Total Posts: 43596
Points: 0
Location:
Netherlands, Netherlands
Spicy Chicken Tikka
Instructions
Marinate the chicken with all the spices and ingredients for atleast 4 to 24 hours. The more time you marinate the tastier it will be.
Light the barbeque with charcoal. Make sure the coal are red hot.
Cut small slices of capsicum, and cut onion skin into 1 inch square. Insert the marinated chicken, capsicum and onions into the barbeque rods.
Put it in the barbeque, rotating every 10 min. Brush some butter over the chicken as you rotate.
Remove from barbeque when the chicken turns golden brown. Serve hot with paratha or Nan.
Ingredients
2 lb, boneless cubes Chicken 1/2 cup Yogurt 2 tsp Red Chili Powder 3 tbsp Lemon Juice 3 tbsp Tikka Seekh Kabab 3 tbsp Butter 1 cut into 1 inch circle Bell Pepper 1 large, cut into 1 inch circle Onion 1 tbsp, paste Garlic 1 tbsp, paste Ginger
Shahrukh Khan
Age: 124
7862 days old here
Total Posts: 43596
Points: 0
Location:
Netherlands, Netherlands
Kulfi
Instructions Measure all ingredients and keep aside.
Soak pistachio in boiling hot water, leave for 1/2 hour and the remove skins. Hot water loosens the skin and it slips off easily. Slice thinly or chop in a nut chopper. Do not put in food processor, it will make them too fine & paste like.
Boil milk until it is reduced to half. You must keep stirring it. If it catches or burns, you have to throw away the whole amount because the smell of burnt milk is rather unpleasant. A heavy bottomed pan or wok works better, as milk is less likely to catch.
Keep scrapping off the milk-skin from the sides and bottom of the pan every few minutes. It is this skin that gives the kulfi it's distinctive, rough texture.
Add corn flour, sugar, and cardamom powder.
Stir continuously and boil for a further 5-10 minutes, until the mix thickens like custard. If it is too thin, add a little more corn flour dissolved in cold milk and cook for a further 5 minutes.
Cool it and add almond powder and chopped pistachio.Whisk double cream until thick and fluffy, add to the cooled condensed milk, and fold in gently.
Take out of freezer 10-20 minutes before serving, less in hot countries. This will soften the Kulfi.
Ingredients
1 1/2 litre full cream milk. 1/2 kg sugar or according to taste. 3 tsp. cornflour, dissolved in 2-3 tbs. of cold milk. 50 gm powdered almonds. 1/2 cup unsalted pistachios. 1 tsp. green cardamom powder or illaichi ground. [ More Recipes ]
oke
cONGRATS ON YOUR 41000 POSTS 
phir se 
