Shahrukh Khan
Age: 124
7848 days old here
Total Posts: 43596
Points: 0
Location:
Netherlands, Netherlands
Chicken Jalfrezi
3 lb. Chicken breast-boneless 8 oz Green Pepper 8 oz Tomato 8 oz Onion (Red-Large) 1 t Cumin Seed 10 Garlic cloves 2 oz Ginger root 2 oz Green Chili pepper 2 t Salt 1 t. Red Chili powder ¸ t Turmeric Powder 8 oz Butter solids ¸ bunch...... Cilantro
Instructions a) Gather all ingredients b) Cut chicken in to 2 x ² inch pieces. c) Dice 6 oz tomatoes, 6 oz onions & all green peppers into 1" pieces. d) Melt butter in a wok (or hotel pan - or other thin utensil) e) Finely cut 2 oz onions. - Finely dice garlic cloves and make a paste f) Add chicken pieces, finely cut onions, cumin seeds, salt & garlic to butter and mix well g) Cover and let the chicken steam at medium heat. Stir occasionally. - Finely chop remaining 2oz tomatoes. - Cut ginger into julienne. - Wash cilantro and separate leaves from stem. h) Remove cover. Add red chilies, turmeric powder, green chilies & finely chopped tomatoes. i) Mix well and let the chicken cook in this mixture at medium heat until almost all water has evaporated. - Add julienne garlic when half the water has evaporated. j) Add diced green peppers, onions & tomatoes and mix. k) Turn off heat and add cilantro. Cover. l) Keep the cover in place for at least 5 minutes.
Shahrukh Khan
Age: 124
7848 days old here
Total Posts: 43596
Points: 0
Location:
Netherlands, Netherlands
Chicken Tikka
Ingredients
2 pounds chicken legs, thighs or breasts 1 teaspoon salt 1 teaspoon red chili powder 1 teaspoon coriander seeds, roasted, ground 2 teaspoons garlic - minced 2 teaspoons ginger, fresh - grated 4 tablespoons plain yogurt (full fat) 2 tablespoons lemon juice or white wine vinegar 1/2 teaspoon black pepper - ground vegetable oil NOTE : You can add some red food coloring to the marinade paste for the traditional red color of this chicken dish. Method Remove the skin and make 2-3 deep cuts in each chicken piece. Roast the corriander seeds in a hot cast iron skillet. After cooling, grind to powder. Mix all dry ingredients with the lemon juice or vinegar and make a paste. Put this paste onto chicken pieces and leave them for at least 4-5 hours to marinate. Better if left in refrigerator over night.
Grill method
Rub each piece of chicken with a few drops of vegetable oil. Grill the chicken using indirect heat over hot coals.
Oven method
Put the chicken pieces (with the paste still on it) onto a broiler tray and cover them with aluminum foil. Put the tray into a medium oven (350 F) for 30 minutes. Then remove tray and pour off any liquid. Baste chicken with 2 tablespoons of oil and return to the oven for another 15 minutes until outside of chicken is crispy.
Shahrukh Khan
Age: 124
7848 days old here
Total Posts: 43596
Points: 0
Location:
Netherlands, Netherlands
~`Just_Me`~ said:
Well for me I luved the way he sang "apna" , "aap ki kashish", "yeh tere mere mila" (plus he looked hot in it) ,"lagi lagi" (from askar), "tere suroor" (from aap ka suroor the ablum) , "mehbooba mehbooba" (he looked yummy in the video especially when he goes "ayyye" "Tu yaad na aye" (he sang really well, his impressions just kills) "Naam hai tere tere" (nice remix video) all the songs from Namasate london rox ( I luv the song "door jaiyo na" ) Title song from good boy bad boy
Okay I have to go now, l'll do the rest later lol plus luved his music in "Tere Naam"
in aashiq apna banaya aapne he copied pakistani songs
Despite criticising his appointment, Javed Miandad says he is willing to work with Pakistan's new coach Geoff Lawson. Miandad, along with Intikhhab Alam, was among the first to slam Lawson's appointment, claiming that not only was he a foreigner, and thus "less patriotic", but also that, on merit, Dav Whatmore was the better option.
Lawson, placed in charge of Pakistan for two years initially, responded with a peace offering of sorts. He told The Australian that he wanted to bring his critics on board and use their inputs as well. Miandad, against whom he played eight Tests between 1982 and 1984, was the ideal personality to use, said Lawson.
"I'd like to get Javed on board to be part of the coaching crew, to be part of the system and help out, because he was an outstanding player and a tough bloke as well," Lawson said. "We could do with a few of those characteristics among the guys at the moment. I'm hoping to talk to all those people and see what contributions they can make. We can't control outside influences but it would be good if we could have some of those outside influences being positive."
Miandad has now welcomed the offer, though was unwilling to firm up the sentiment. "I was and am always available whenever Pakistan cricket would need me," Miandad told The News.
But when asked whether he would consider the possiblity of working as a specialist batting coach, Miandad said, "It is premature to say anything on it. There is no such offer at the moment so I would only think about it if there is any possibility in the future."
Miandad, arguably Pakistan's greatest batsman, described Lawson's gesture as "a slap in the faces of those {PCB} officials" who have overlooked his credentials in recent years. Miandad has coached Pakistan on three occasions and in his last stint he was eventually replaced by Bob Woolmer in June 2004. Famously, the two had a private dinner soon after Woolmer took over but relations between the two continued to cool thereafter, leading Miandad to hope that "it will be different with Lawson."
Shahrukh Khan
Age: 124
7848 days old here
Total Posts: 43596
Points: 0
Location:
Netherlands, Netherlands
Nargisi Koftay Curry
Ingredients Lean lamb, minced thrice 450 gm/1 lb Cardamom powder 2.5 gm/ ½ tsp Cashew nuts 30 gm/2 tbs Cooking oil 90 ml/6 tbs Coriander powder 10 gm/2 tsp Coriander leaves, chopped 2.5 gm/ ½ tsp garlic paste 20 gm/4 tsp Ginger paste 15 gm/3 tsp Ginger juliennes 2.5 gm/ ½ tsp Hard boiled eggs 4 Mace (javitri) powder a pinch Oil to deep fry Onions, chopped 120 gm/ ½ cup Poppy seeds (khus khus) paste 30 gm/2 tbs Red chilli powder 10 gm/2 tsp Roasted gram daal, powdered 45 gm/3 tbs Salt to taste Yogurt 120 gm/ ½ cup
Mix salt, gram daal powder, poppy seed paste, half the red chilli powder and quarter of ginger paste with the mince. Peel and wash eggs. Divide the minced meat mixture into four. Wrap each portion evenly around an egg, first moistering your hands with a little water, to seal all sides. Refrigerate till firm. Deep fry over moderate heat. Cut each of the 4 pieces into halves. These will look like doe’s eyes–hence the term ‘nargisi’ which means doe-eyed. Heat the oil in a kadhai, brown half the onions and remove. Grind together the remaining onions, cashew nuts, poppy seed paste and the browned onion. Add rest of the ginger and garlic pastes to the left over oil. Cook till moisture evaporates. Add coriander powder, red chilli powder and yogurt and cook till the liquid is reduced to half. Add the ground paste. Stir for 4 to 5 minutes. Add 360 ml/ 1 ½ cups water. Simmer for 4 to 5 minutes and strain into another container. Add cardamom and mace powders. Arrange eggs in a dish and pour gravy over the eggs. Time: Preparation: 30 minutes, Cooking: 45 minutes To Serve: Garnish with ginger juliennes and coriander leaves. Serve hot with pulao or any roti, naan or paratha
Shahrukh Khan
Age: 124
7848 days old here
Total Posts: 43596
Points: 0
Location:
Netherlands, Netherlands
Fish Salad Recipe
INGREDIENTS ½ kg fillet of any white fish Juice of ½ a lemon 200 ml water 4 tomatoes 125 g canned asparagus tips 100 g halved walnuts 1 egg yolk 1 tsp mustard 100 ml mayonnaise 75 ml yogurt Salt, white pepper Pinch of sugar 100 ml sour cream 1 head lettuce 1 egg, hard-boiled few sprigs parsley Salt
INSTRUCTIONS Rinse the fish in cold water, pat dry and sprinkle with lemon juice. Boil water with salt, add fish, reduce heat and poach gently for 10 minutes. Remove from heat and leave the fish in the stock to cool for 30 minutes. Drain and break the fish into bite-size pieces. Skin and quarter three tomatoes and mix with the fish, together with the drained asparagus tips and walnut halves. Dressing: Mix the egg yolk with mustard and mayonnaise. Add the yogurt and season with salt, pepper and sugar. Blend in the sour cream. reserve 2 tbsp of the dressing and carefully fold the remainder into the fish salad. Marinate for 10 minutes. Line a flat dish with the lettuce leaves and pile the fish salad on top. Cover with the remaining dressing. Garnish with tomato and egg wedges, parsley and walnuts. Serve with fresh bread and butter. This is a lunch or dinner dish, alternatively it may be served with melba toast as a starter
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