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***QUEEN’s KITCHEN***

( PARSI FRIED FISH )
Ingredients

Pomfret, cut into slices 1 no. Lemon wedges As required Oil 1 cup To Mix Chili powder 1 tsp. Turmeric powder 1 tsp. Salt 1 tsp.


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Method
1.Clean, slice, wash and dry the fish nicely. 2.Then apply salt, chili and turmeric powder to the fish slices. 3.Keep the slices aside for an hour or more so that the fish slices absorb the masala. 4.Heat oil in a deep frying pan and deep fry the fish till it is cooked. 5.Serve hot garnished with lemon wedges.

Posted on 6/14/2005 2:46:10 PM
( PARSI FRIED FISH )
Ingredients

Pomfret, cut into slices 1 no. Lemon wedges As required Oil 1 cup To Mix Chili powder 1 tsp. Turmeric powder 1 tsp. Salt 1 tsp.


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Method
1.Clean, slice, wash and dry the fish nicely. 2.Then apply salt, chili and turmeric powder to the fish slices. 3.Keep the slices aside for an hour or more so that the fish slices absorb the masala. 4.Heat oil in a deep frying pan and deep fry the fish till it is cooked. 5.Serve hot garnished with lemon wedges.

Posted on 6/14/2005 2:49:47 PM
thankyou very much


QUEEN VICTORIA:
( PARSI FRIED FISH )
Ingredients

Pomfret, cut into slices 1 no. Lemon wedges As required Oil 1 cup To Mix Chili powder 1 tsp. Turmeric powder 1 tsp. Salt 1 tsp.


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Method
1.Clean, slice, wash and dry the fish nicely. 2.Then apply salt, chili and turmeric powder to the fish slices. 3.Keep the slices aside for an hour or more so that the fish slices absorb the masala. 4.Heat oil in a deep frying pan and deep fry the fish till it is cooked. 5.Serve hot garnished with lemon wedges.

Posted on 6/15/2005 11:27:38 PM
itni garmi main fish
Posted on 6/17/2005 4:00:57 PM
kab
Posted on 6/21/2005 5:17:22 PM
( TALI SIACHCHI )
Ingredients

Serves 4 500 g (1 lb.) firm white fish fillets 3 tablespoons plain flour 3 tablespoons chick pea flour 1 half teaspoons salt 1 teaspoon curry powder half teaspoon ground turmeric oil for frying l egg, well beaten


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Method
Wash and dry fish fillets. Mix flour, pea flour, salt, curry powder and turmeric together. Heat oil in deep frying pan until smoking hot. Dip fish fillets into beaten egg then lightly coat with the flour mixture. Fry quickly until golden brown on both sides. Drain on absorbent paper and serve immediately with boiled rice, pickles and a vegetable dish.

Posted on 6/21/2005 5:21:36 PM
( KASHMIRI FISH CURRY )
Ingredients

Fish 1 kg. Red chili powder 2 tsps. Turmeric powder 2 tsps. Ginger powder 2 tsp. Fennel powder 3 tsps. Cloves 5 nos. Pepper 6 nos. Black cumin ½ tsp. Vari masala 1" piece. Garlic 4 cloves Water 4 cups Mustard oil 250 ml Salt 2 tsps.


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Method
1.Clean, wash and cut the fish into medium pieces. 2.Rub salt and turmeric powder on the pieces and keep aside. 3.Heat oil in a kadhai, when sizzling hot fry the fish pieces till brown in colour. 4.Take 4 cups of water in a heavy-bottomed pan and gently put the still warm fried fish pieces into it. 5.Add the turmeric powder, salt, ginger and fennel powders, cloves, pepper, crushed garlic and place the red chili powder right on top. 6.Quickly heat 6 tbsps of oil and pour. 7.Cook on a high heat till the gravy becomes thick and the fish pieces become soft. 8.Before removing from the heat sprinkle the crushed vari and cumin. 9.Serve hot.



Posted on 6/21/2005 5:23:27 PM
( KASHMIRI FISH CURRY )
Ingredients

Fish 1 kg. Red chili powder 2 tsps. Turmeric powder 2 tsps. Ginger powder 2 tsp. Fennel powder 3 tsps. Cloves 5 nos. Pepper 6 nos. Black cumin ½ tsp. Vari masala 1" piece. Garlic 4 cloves Water 4 cups Mustard oil 250 ml Salt 2 tsps.


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Method
1.Clean, wash and cut the fish into medium pieces. 2.Rub salt and turmeric powder on the pieces and keep aside. 3.Heat oil in a kadhai, when sizzling hot fry the fish pieces till brown in colour. 4.Take 4 cups of water in a heavy-bottomed pan and gently put the still warm fried fish pieces into it. 5.Add the turmeric powder, salt, ginger and fennel powders, cloves, pepper, crushed garlic and place the red chili powder right on top. 6.Quickly heat 6 tbsps of oil and pour. 7.Cook on a high heat till the gravy becomes thick and the fish pieces become soft. 8.Before removing from the heat sprinkle the crushed vari and cumin. 9.Serve hot.

Posted on 6/21/2005 5:26:04 PM
"queen victoria"
are you a house wife how do you know so many dishes
Posted on 6/21/2005 11:54:45 PM
larkyun ko cooking main interest hona chahiye na main jo reciepies janti hoon oon k illawa bhi search ker k net say post kerti hoon ....kaafi cook books bhi hain wahan say bhi laiti hoon
Posted on 6/23/2005 2:43:43 PM
( Fish Steaks )
Ingredients

Use tuna, jewfish, Spanish mackerel, king fish or any firm fish. Serves 4 750 g ( 1 half lb.) fish steaks 2 cloves garlic 1 half teaspoons salt l teaspoon finely grated fresh ginger half teaspoon ground turmeric half teaspoon ground l black pepper half teaspoon chili powder, optional lemon juice oil for frying fresh coriander leaves to garnish lemon wedges to garnish


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Method
Wash fish and dry on paper towels. Crush garlic with salt. mix with ginger. turmeric. peppers chili powder and enough lemon juice to make a paste. Rub this well over the fish on both sides, cover and leave for 90 minutes. In a large frying pan heat just enough oil to cover base of pan and when hot put in the fish steaks. Fry on medium heat until cooked on one side, then turn slices carefully with a fish slice and fry other side. Serve on platter garnished with coriander leaves and lemon wedges

Posted on 6/23/2005 2:44:19 PM
( Amritsari Machchi )
Ingredients

1 Kg ... Singhara fish (2'' chunks), deboned and skinned 3 tbs ... Malt vinegar 2 tbs ... Ginger Paste 2 tbs ... Garlic Paste 1/2 tbs ... Red Chillies (fresh), ground to a paste 1 tsp ... Ajwain (carom seeds) 1 tsp ... Haldi (tumeric powder) 2 tbs ... Chilli powder 2 tbs ... Zeera (cumin) powder 1/2 cup ... Eggs, whisked 2 tbs ... Besan (gramflour) 2 tbs ... Maida (flour) Salt to Taste Oil for frying Chaat masala to sprinkle on top


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Method
Wash the fish pieces and pat dry. Dissolve a little salt in vinegar and marinate fish for 20minutes. Remove fish from vinegar, press gently between two paper napkins to remove moisture. In a bowl, mix eggs, ginger, garlic and chilli pastes alongwith ajwain, haldi, chilli powder, zeera powder, besan, maida, salt and coriander. Evenly coat fish pieces with this mixture and leave to marinate for 30minutes.0 Heat oil in Kadhai, fry fish pieces until crisp and golden brown. Drain excess oil, sprinkle chaat masala and serve hot, garnished with lemon wedges.

Posted on 6/23/2005 3:28:53 PM
( MALVANI FISH CURRY )
Ingredients

Fish pieces 400 gms. Chopped onion ½ cup Chopped ginger 1 tsp. Tamarind (seedless) 10 gms. Coconut milk ½ cup Fresh grated coconut ¾ cup Dry red chili whole 2 no. Red chili powder 1 tsp. Soaked rice 1 tbsp. Cumin seeds 1 tsp. Coriander seeds 2 tsp. Turmeric powder ½ tsp. Oil 2 tbsp. Salt To taste


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Method
1. Apply salt, turmeric powder and red chili powder to the fish pieces and keep aside for 15 minutes. 2. Lightly roast cumin and coriander seeds. Mix with dry red chilies, soaked rice and grated coconut. Grind it to a smooth paste. Soak tamarind in half a cup of hot water. 3. Heat oil in a pan. Add chopped onions and chopped ginger. Cook on a high flame till onions are golden brown. Stir in fish pieces and add 2 cups of water. Bring it to a boil. 4. Stir in coconut and spice paste. 5. Mash tamarind dissolved in water to make a pulp. Strain and add to the gravy. 6. Simmer for 2 minutes and finish with coconut milk. 7. Add fish pieces and cook on a medium flame for 7-8 minutes or till the fish is done.

Posted on 6/23/2005 3:29:43 PM
KIA BANAYA HAI JALDI LAO BOHUT BHOOK LAGI HAI
Posted on 6/24/2005 1:14:47 PM
KHANA ACHAA NA HUA TO FIR SAZA MILAY GI
Posted on 6/24/2005 1:15:21 PM
Indian sea food ban raha hai june main

khao gay

baad main bertan dho k jana ok
Posted on 6/24/2005 1:23:41 PM
( FISH OR MUTTON CUTLETS )
Ingredients

Fish or Mutton cutlets 12 nos. Olive oil 1 tsp. Garlic(finely chopped) 1 flake Onions (finely chopped) 1 no. Tomato puree 1 ½cup Castor sugar ½ tsp. Cheese slices 12 nos. Oil for frying Salt and pepper to taste


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Method
1.Heat the oil in a pan and cook the garlic and onion until the onion is transparent. 2.Add the tomato puree, sugar, salt and pepper. 3.Bring the sauce to boil and simmer for 5 mins and keep aside. 4.Heat the oil in a pan and fry the cutlets until crisp and golden on both sides. 5.Place the cutlets in an oven proof dish and top it with cheese slice and grill until the cheese has melted. 6.Pour the sauce over and serve hot.

Posted on 6/24/2005 1:24:54 PM
( SPICY MAACHI FISH )
Ingredients

Fish(centre bone river fish) 1 kg. Malt vinegar ½ cup Ginger paste 3 tbsp. Garlic paste 3 tbsp. Green chili paste 4 tsps. Ajwain 3 tbsp. Red Chili Powder 1 tsp. Turmeric ½ tsp. White pepper powder ½ tsp. Gram flour 1 cup Orange colour Few drops Oil to fry Salt to taste


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Method
1.Wash the fish and cut into 1/2" thick slices and pat dry. 2.First Marination: - Dissolve salt in vinegar and leave the fish in this marinade for atleast 25 mins. - Remove, place between two napkins and press gently to remove the excess moisture. 3.Second Marination: - Mix the ginger,garlic & chili paste, ajwain, red chillis, turmeric, pepper and salt with gram flour. Add 7 tbsps of water and orange colour and make a paste of coating consistency. - Apply the paste on both sides of the fish and arrange them on a tray atleast an inch apart. Keep aside for 20 mins. 4.Heat ghee in a frying pan and fry the fish over medium heat until well cooked

Posted on 6/24/2005 1:26:13 PM
QUEEN VICTORIA:
isian dea food ban raha hai june main

khao gay

baad main bertan dho k jana ok



kia ban raha hai ?


bartan .. wo kiun hum dhoin ...na ji na hum to khana khnay aaye hain basssssss wo bhi free main
Posted on 6/24/2005 1:27:06 PM
( Fish Rawa Fingers )
Ingredients

300 gms of shole or bekti fish fillet 1 tblspn of ginger paste 1 tblspn of garlic paste Salt to taste 2 tblspns of lemon juice 2 tspns of red chilli powder ½ cup of rice flour (coarse) Oil to deep fry.


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Method
1.Clean the fish and cut into fingers (3” x ½” x ½”). 2.Marinate the fish fingers in a mixture of ginger-garlic paste, salt and lemon juice for half an hour. 3.Mix red chilli powder, salt and coarse rice flour. 4.Remove the fish fingers from the first marinate and roll them in seasoned red chilli and rice flour mixture. 5.Heat oil in a kadai and deep fry in hot oil till crisp and done. 6.Remove onto an absorbent paper to remove excess oil. 7.Serve hot with garlic chutney.

Posted on 6/24/2005 1:29:26 PM
MAHA RAJA:
QUEEN VICTORIA:
Indian sea food ban raha hai june main

khao gay

baad main bertan dho k jana ok



kia ban raha hai ?


bartan .. wo kiun hum dhoin ...na ji na hum to khana khnay aaye hain basssssss wo bhi free main
typing mistake thi na ab theek ker di hai


hamesha muftay ki talash hi main rehna


kangla maha raja


ok ok kha lo jo jee chahay free main



queen victoria kay raaj main ghareeb ghurba k liye khana free hai

Posted on 6/24/2005 1:34:40 PM
QUEEN VICTORIA:
typing mistake thi na ab theek ker di hai


hamesha muftay ki talash hi main rehna


kangla maha raja


ok ok kha lo jo jee chahay free main



queen victoria kay raaj main ghareeb ghurba k liye khana free hai



thori misakez kia karain lolzzzzzzzz

lo jab apni QUeeny ji ka Kitchen hoo to banda free main hi khai ga paisay na baba na

Posted on 6/24/2005 2:16:53 PM
( PRAWN KORMA )
Ingredients

Prawns, shelled 1 cup Curd, beaten 1/2 cup Til 1 tsp. Poppy seeds(khus-khus) 1 tsp. Cashewnuts A handful Green chilies, slit lengthwise 3 nos. Ginger garlic paste 1/2 tsp. Garam masala 1/2 tsp. Turmeric powder 1/4 tsp. Coriander, chopped As required Oil 1 1/2 tbsps. Salt To taste


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Method
1.Grind the cashewnuts, til, khus-khus and coriander to a fine paste. 2.Marinate the prawns with curd, ginger-garlic paste, green chilies, turmeric powder and salt. 3.Fry the cashewnut paste in heated oil and cook till the oil separates. 4.Add the marinated prawns and cook till a thick gravy is formed. 5.Serve hot sprinkled with garam masala.

Posted on 6/25/2005 12:23:42 PM
( CHUTNEY FISH ROLES )
Ingredients

Pomfrets 2 nos. Breadcrumbs As required Eggs 3 nos. Oil for frying As required Salt As required For the Chutney Green chilies 6 nos. Coconut 1 no. Sugar 1 tsp. Coriander 1 bunch Lemon juice 1 no. Garlic 6 slices. Salt ½ tsp.


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Method
1.Grind all the above masala for the chutney, add lemon juice and keep aside. 2.Cut fillets of the pomfret, apply salt and keep for ½ hour. 3.Then wash the fillets and cut each fillet crosswise into two. 4.You will get 16 pieces, then lay each fillet flat on the board and with a sharp knife slice into half but don't disjoint. 5.Flatten each fillet and apply chutney and roll up and seal with a toothpick. 6.Put them in the fridge and just before serving roll in eggs and coat with bread crumbs. 7.Deep fry in hot oil, until crisp and golden

Posted on 6/25/2005 12:24:43 PM
( KASHMIRI FISH CURRY )
Ingredients

Fish 1 kg. Red chili powder 2 tsps. Turmeric powder 2 tsps. Ginger powder 2 tsp. Fennel powder 3 tsps. Cloves 5 nos. Pepper 6 nos. Black cumin ½ tsp. Vari masala 1" piece. Garlic 4 cloves Water 4 cups Mustard oil 250 ml Salt 2 tsps.


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Method
1.Clean, wash and cut the fish into medium pieces. 2.Rub salt and turmeric powder on the pieces and keep aside. 3.Heat oil in a kadhai, when sizzling hot fry the fish pieces till brown in colour. 4.Take 4 cups of water in a heavy-bottomed pan and gently put the still warm fried fish pieces into it. 5.Add the turmeric powder, salt, ginger and fennel powders, cloves, pepper, crushed garlic and place the red chili powder right on top. 6.Quickly heat 6 tbsps of oil and pour. 7.Cook on a high heat till the gravy becomes thick and the fish pieces become soft. 8.Before removing from the heat sprinkle the crushed vari and cumin. 9.Serve hot.

Posted on 6/25/2005 12:26:41 PM
( Mutton Biryani )
Ingredients

750 g. mutton 350 g. basmati rice 1 cup fresh curd 2 large onions sliced 2 flakes garlic 3 large cardamoms 8 cloves 1 inch cinnamon 1 tbsp. ginger paste 2 tsp. black peppercorns 1 tsp. cumin seeds 1 tsp. chilli powder 1 tsp. coriander powder 1/2 tsp. nutmeg powder a pinch of turmeric salt to taste 100 g. ghee


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Method
1. Bring 750 ml. water to boil, add rice, salt and turmeric, cover and cook for 15 mins. till water is absorbed. 2. Heat ghee and fry half onions till brown, remove and keep aside, can fry raisins, pistachios and almonds and add (optional). 3. Add these to the rice. 4. Fry rest of onions, add ginger, garlic, cumin, chilli powder, and fry, add mutton and brown on high heat for 5 minutes, add cinnamon, cardamoms, cloves, peppercorns, coriander powder, nutmeg, salt and 125ml. water, stir well, cover and simmer for about 10 minutes. 5. Remove from heat, stir in the curd and simmer for 5 minutes. 6. Layer a dish with alternate layers of rice and mutton, cook in a preheated oven at 200 degrees C for 10 minutes. 7. Serve with raita. Delicious mutton biriyani is ready.

Posted on 6/28/2005 4:41:28 PM
( MUTTON KABABS WITH CAPSICUM )
Ingredients

250 gms of mutton kababs. 1 large spoon of tomato puree or tomato sauce 2 sliced (length wise) onion 1 capsicum thinly cut (length wise) 1/2 tsp. of ginger - garlic paste black pepper powder salt (acc. to taste) oil (1/2 serving spoon) ajino moto


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Method
Heat oil in a pan, add slicced onion, saute for 1/2 minute. Take out from the pan . Cut the kababs in small pieces and saute in the remaining oil. Cook till they are slightly brown. Now add the onions fried onions, slicced capsicum . Toss them together and cook for 2 to 3 minutes. Add tomato sauce and ajino moto. Mix well and let it cook for 2 to3 minute. Garnish it with chopped spring onions and chopped fresh corrinder leaves. Serve it hot. Can be served as cocktail snack.


Posted on 6/28/2005 4:41:55 PM
( STEWED MUTTON )
Ingredients

800 g of mutton, 2 table-spoons of melted fat, a carrot, 2 onions, a table- spoon of tomato paste, greens, salt and spice to taste. For gamish: 500 g of potatoes, 300 g of boiled peas.


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Method
Meat is cut in small pieces and fried in hot fat together with onion, carrot and tomato paste, then some broth and spice are added and all this is stewed to readiness. The ready meat is salted and strewed with greens. As garnish boiled potatoes and peas are served.

Posted on 6/28/2005 4:43:08 PM
Posted on 6/29/2005 5:38:22 PM
( MUTTON WITH EGG MASALA )
Ingredients

1/2 kg mutton 4 hard-boiled eggs ghee 2 (100 g) onions, chopped fine 2 (150 g) tomatoes, chopped salt to taste tamarind pulp and lemon juice asrequired a few sprigs mint leaves for garnish Grind for the masala paste: 1/2 tsp (2 g) cumin seeds 1/2 tsp (2 g) turmeric powder 1/2 tsp (2 g) coriander seeds 1/2 tsp (2 g) saunf (fennel seeds) 6 peppercorns 2.5 cm cinnamon 2 cardamom 2 cloves 3 green chillies 2.5 cm ginger 6 flakes (12 g) garlic Grind for the green chutney: 1/2 bunch coriander leaves 1/4 bunch mint leaves


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Method
Heat ghee and fry the onions till golden brown. Add tomatoes and fry well. Add the ground masala paste and fry lightly. Add mutton, salt and sufficient water and cook till done. Add the green chutney, tamarind pulp and lemon juice. Stir well. Check the seasoning. Add eggs and serve garnished with mint leaves.








Posted on 6/29/2005 5:40:23 PM
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