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***QUEEN’s KITCHEN***

thanx


nice recipies
Posted on 6/29/2005 5:42:57 PM
( BOILED LEG OF MUTTON WITH CAPER SAUCE )
Ingredients

Leg of Mutton Joint 4 Carrots 6 Medium Onions (1 studded with cloves) 4 Sticks of Celery Bouquet Garni 2 Cloves Garlic


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Method
Place mutton in a large pan of boiling, salted water. Add remaining ingredients and simmer for 30 minutes a pound. Serve the onions with the meat, first removing the cloves. Now make the caper sauce, basic béchamel (white sauce) to which you add the cooked celery (pureed) and a good tablespoon of capers together with a tbs., of vinegar from the caper jar and serve piping hot

Posted on 6/29/2005 5:43:41 PM
( ROGHAN JOSH )
Ingredients

500gms lamb 5 onions medium size 400gms tomato 20gms ginger 20gms garlic puree 1 large cardamon 4 green cardamons 1 cinnamon 4 cloves 4 black peppercorn 1 mace 1tsp coriander powder salt & red chillies to taste


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Method
1. Heat oil in the pan add green cardamon, large cardamon, cinnamon, clove, peppercorn and mace then add sliced onions and cook till almost brown. 2. Add chopped ginger, garlic puree and stir for some time or until brown. 3. Add tomatoes and cook on low fire, add salt, pepper and coriander powder, stir in the meat, keep cooking till well toasted, then add some warm water. 4. Cook for 20 minutes or till almost dry. Serve hot, garnish with red pepper and spring onion

Posted on 6/29/2005 5:44:33 PM
( Curry Mutton or Goat )
Ingredients

2 pounds mutton 3 onions 1-bunch herbs 1 clove garlic 1-teaspoon salt 1/2-pound carrots 2 tablespoons curry powder 1-teaspoon sugar 2 tablespoons tomato ketchup 1 tablespoon fat


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Method
Cut meat in pieces, fry lightly in fat, add curry powder and simmer in Water to cover with seasonings until meat is nearly tender (1 1/2 hours). Dice carrots and add. Continue cooking until meat and carrots are tender. This second recipe is more elaborate, but worth it. You'll probably have to look for coconut milk in an ethnic market. They Are sold in either bottles or cans. Actually, after I fry the meat, I put it in the crock-pot to cook all night Or all day. Before I used to parboil the meat in the pressure cooker to Tenderize it first.

Posted on 6/29/2005 5:46:24 PM
hey how do you got alot of racipies
Posted on 7/2/2005 1:59:08 PM
that's a great methord!

QUEEN VICTORIA:
( Curry Mutton or Goat )
Ingredients

2 pounds mutton 3 onions 1-bunch herbs 1 clove garlic 1-teaspoon salt 1/2-pound carrots 2 tablespoons curry powder 1-teaspoon sugar 2 tablespoons tomato ketchup 1 tablespoon fat


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Method
Cut meat in pieces, fry lightly in fat, add curry powder and simmer in Water to cover with seasonings until meat is nearly tender (1 1/2 hours). Dice carrots and add. Continue cooking until meat and carrots are tender. This second recipe is more elaborate, but worth it. You'll probably have to look for coconut milk in an ethnic market. They Are sold in either bottles or cans. Actually, after I fry the meat, I put it in the crock-pot to cook all night Or all day. Before I used to parboil the meat in the pressure cooker to Tenderize it first.

Posted on 7/5/2005 12:30:16 PM
oh ya tht's great!

QUEEN VICTORIA:
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 7/5/2005 12:38:45 PM
thanx dear irsa
Posted on 7/5/2005 5:39:23 PM
( SAAG MEAT )
Ingredients

500gms mutton (assorted cuts) 1 bunch spinach leaves (paalak) 3 tbsp. oil 3 onions - ground to paste 1 1/2 tsp. ginger paste 1 1/2 garlic paste 2 tbsp. tomato puree salt to taste 1 tsp. zeera (cumin) powder 1 tsp. dhania (coriander) powder 1/2 tsp. chilli powder 1 tsp. khus khus (poppy seeds) garam masala to sprinkle


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Method
1. Boil the spinach leaves & grind to a fine paste. 2. Heat oil and fry onion paste until golden brown.Add ginger and garlic pastes and fry for 2-3 minutes. 3. Add the mutton pieces, chilli powder, khus khus and salt. 'Bhuno' over medium heat until meat is browned. 4. Add the zeera powder, dhania powder, tomato powder, tomato puree and the ground spinach. 5. Simmer & cover, stirring occasionally until mutton is tender. 6. Sprinkle with garam masala and serve hot with boiled rice.

Posted on 7/8/2005 4:23:17 PM
( Mutton Stew )
Ingredients

1 tablespoon butter 700 g (1 1/2 pounds) boneless lamb shoulder meat, sliced or in chunks 1/4 medium cabbage, in thin wedges 1/4 small rutabaga, sliced 1 large carrot, in chunks 15 cm (6" length) leek, in chunks salt 2 teaspoons grated fresh ginger 1 teaspoon ground black pepper 2 dl (3/4 cup) water 2 1/2 tablespoon butter 3/4 dl (1/3 cup) flour vinegar sugar


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Method
Melt the butter in the bottom of a pot. Add the meat, then the vegetables. Sprinkle with salt, ginger and pepper. Pour over water to cover. Bring to a boil and skim well. Lower heat and simmer, shaking the pot now and then so the meat won't stick, until the meat is tender, 60-75 minutes. Melt the butter and stir in the flour. Gradually add cooking liquid. Season with salt, pepper, vinegar and sugar. Arrange meat and vegetables on a platter. Serve with sauce and boiled potatoes



Posted on 7/8/2005 4:37:24 PM
( Malai Meat )
Ingredients

750 gms boneless mutton- cut into 1"inch cubes 2 tbsp lemon juice 1/2 cup thick dahi(curd) 3 tbsp Malai(thick cream) 1/2 tbsp nutmeg powder(jaiphal) 1/2 tbsp chhoti elaichi(green cardamom) 1 1/2 tsp ginger paste 1 1/2 tsp garlic paste 1 tsp garam masala 1/2 cup finely chopped coriander leaves 1 tbsp oil 2 onions- finely sliced 1 tsp zeera(cumin seeds) salt to taste


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Method
1. Mix the boneless mutton cubes with the lemon juice and salt and leave aside for 2 hours 2. Mix the mutton with ginger paste, garlic paste, Dahi, malai, nutmeg powder, elaichi powder and salt. leave to marinate overnight. 3. Heat oil in a heavy bottomed pan and add zeera. when it splutters, add the mutton with the marinate. cover and simmer until just tender. 4. Add the sliced onions, garam masala and fresh coriander leaves. Cook for 10-15 minutes on a medium flames. 5. Serve hot with parathas

Posted on 7/8/2005 4:39:01 PM
( Vada Curry )
Ingredients

1 cup.. Channa Daal (gram lentils) 2 tbsp.. Hara Dhania (green coriander), chopped 2.. Hari Mirch (green chillies), finely chopped Oil for frying 2.. Onions, finely sliced 1 tsp.. Sarson (black mustard seeds) 10 – 15 Kari Patta (curry leaves) 1 tsp.. Ginger Paste 1 tsp.. Garlic Paste 2.. Tomatoes, finely chopped 2 tbsp.. Besan (gramflour), mixed in 1 cup water 1 tsp.. Dhania (coriander) Powder 1tsp.. Chilli Powder ½ tsp.. Garam Masala


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Method
1. Wash the channa daal and soak for 15 minutes. 2. Drain water and grind coarsely, add salt, hara dhania and hari mirch. 3. Heat oil in a kadhai, fry spoons-full of the channa daal paste to make small vaadey. Fry until golden, drain excess oil and keep aside. 4. Reheat 3-tbsp oil in another pan, add onion and fry until golden. Add urad daal, sarson and kari patta. Fry for 2-3 minutes. 5. Mix-in ginger and garlic pastes and fry further for 2-3 minutes. 6. Add tomatoes, salt, dhania powder, chilli powder and garam masala and fry until the oil separates. 7. Stir-in besan-water and bring to a boil. Add the vadey, mix well, cover the pan and leave to simmer for 5 minutes. 8. Serve hot, accompanied Lemon rice/Dosa.

Posted on 7/8/2005 4:46:11 PM
Haan to bachooo ye jo lec uper aap ko Queeny ji nay diy hain

Kal yaad kar k aanaa hum sunain gai ... thik say yaad karnaa ...

aur na aur na gher say paka kar bhi lana check kar nay main kia harj hai

Posted on 7/8/2005 4:57:09 PM
shahrukh khan:
chicken chomen with rice

Ingredients:
1kg boneless chicken
3carrots
1 large capcicum
2tb spoon red chilli
salt according 2 taste
black paper 2tb spoon

ajinomotto 1tb spoon
soya sauce sweet 3tb spoons
tomato paste 2tb spoon
400grms macroni
1 cup rice
4 tb spoon oil


How to Prepare:

in a large bowl let the macroni boil add 1tb spoon of oil and 1 tb spoon of salt while boiling.finely cut the carrots capcicum and fry them untill they become tender then cut the boneless chicken in fingers and add them into the fried vegetables.meanwhile boiled the rice.then add all salt,black peper,red chilli,soya sauce and ajinomotto in the stuff and stir well.then add the rice in it and finally add the boiled macrona in it.serve it hot and with ketchup and hot sauce.



Shah RUkh nay bhi kitchen khool lia hai ..

nahi asal main Queeny ji new Bawarchi rakh lia hai ...



bas copy paste karta hai aur kuch nahi
Posted on 7/8/2005 5:01:45 PM
achaa bachoo jaldi say kuch khanay ko lao bohut bhooooooooook lagi hai
Posted on 7/8/2005 5:04:55 PM
ho na akhir fasadi
her roop main fasad hi phailana


shah is ki baton per dhiyan na do bhook say dimahg ghoom gaya hai is ka
Posted on 7/9/2005 4:38:34 PM
so do you know how to make "cream ball"
QUEEN VICTORIA:
ho na akhir fasadi
her roop main fasad hi phailana


shah is ki baton per dhiyan na do bhook say dimahg ghoom gaya hai is ka
Posted on 7/12/2005 2:50:00 PM
no but i will try to post its reciepi
Posted on 7/12/2005 4:21:54 PM
( LAMB KEBABS )
Ingredients

Serves. 6, 8 2 kg (4 lb.) boned leg of lamb 1 large clove garlic 2 teaspoons salt 1 half teaspoons finely grated fresh ginger 1 teaspoon freshly ground black pepper l teaspoon ground turmeric 1 teaspoon ground coriander 1 teaspoon ground cumin 1 teaspoon crushed dried curry leaves l teaspoon crushed dried oregano leaves l tablespoon light soy sauce 1 tablespoon sesame oil 2 tablespoons peanut oil l tablespoon lemon juice


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Method
Trim excess fat off lamb, cut meat into 2.5 cm (1 inch) cubes and put in a large bowl. Crush garlic with salt and combine with remaining ingredients, mixing well. Pour over lamb and stirs making sure each piece of meat is covered with the spice mixture. Cover bowl and refrigerate at least 3 hours, or as long as 4 days. Thread 4 5 pieces of meat on each skewer and cook under a hot grill, allowing about 5 minutes on each side. When nicely browns serve hot with boiled rice or parathas, accompanied vegetable dish.

Posted on 7/12/2005 4:23:14 PM
( QABARGAH or KAMARGAH, LAMB CHOPS IN SPICY BATTER )
Ingredients

Serves 4 8 small lamb chops or cutlets 1 half coconut milk 1 half water 1 teaspoon salt 8 cardamom pods, bruised 8 whole cloves small stick cinnamon half teaspoon whole black peppercorns Batter: 1/3 cup chick pea flour 1 teaspoon ground coriander half teaspoon salt half teaspoon ground cardamom half teaspoon chili powder pinch each of ground cinnamon, nutmeg, cloves and turmeric half cup water 2 teaspoons melted margarine oil or margarine for frying


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Method
Put lamb chops in a saucepan with the first group of ingredients and bring to the boil. Reduce heat and simmer, covered, until meat is tender and the liquid evaporates. Cool while preparing batter. Mix all ingredients for batter, beating with a wooden spoon until smooth. Let stand for 30 minutes. Heat enough oil or margarine for frying. Dip chops into batter, coating them thinly, then slip into the hot oil and fry until golden brown on both sides. Drain well on absorbent paper. Serve hot with Indian breads and vegetables.



Posted on 7/12/2005 4:24:52 PM
( Dahi Wali Bhindi )
Ingredients

500gms Bhindi(Ladyfinger) Sarson (mustard) oil for frying 2tsp Urad Daal(White gram lentils) 3/4 tsp Sarson (Black mustard seeds) 1tsp Zeera (Cumin Seeds) 4 Red Chillies, whole 1 Onion, finely chopped 2 Tomatoes, finely chopped 1 tsp Chilli powder 1/2tsp Haldi(turmeric powder) 3/4 cup Dahi(yoghurt), whisked Salt to taste 1/2 Cocunut, grated 1/2 Kaaju (cashewnuts) 10-15 Kari patta(curry leaves)


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Method
1. Grind togeather, cocunut and kaaju to a paste. Put aside until further use. 2. Remove the base and tip of each bhindi and cut into halves 3. Heat oil in a kadhai and fry Bhindi for about 5 minutes. Drain excess oil and put aside. 4. Reheat 3 tbsp of the same oil in another Kadhai, add onion and fry until golden. Add urad daal, sarson, zeera and kari patta, fry for a minute. 5. Mix in tomatoes, chilli powder, haldi, cocunut paste and salt. Bhuno well untill oil seperates. 6. To the dahi, add 1 cup of water and mix into the masala. Bring to a boil stirring continuously. 7. Add bhindi, cover the kadhai and leave to simmer for 10-15 minutes 8. Serve hot, accompanied by Chappaties/pulao.



Posted on 7/12/2005 4:25:56 PM
( Kashmiri Dum Aloo )
Ingredients

500gms.. Aloo (potatoes), small Sarson (mustard) oil for frying 1½ cup.. Dahi (yogurt) ½ tbsp.. Besan (gramflour) 1 ½ tsp.. Chilli Powder 4.. Chhoti Elaichi (green cardamom) ½ tsp.. Soonth (dry ginger powder) ¾ tsp.. Saunf (fennel seed) powder 5.. Laung (cloves) 2.. Daalchini (cinnamon sticks)


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Method
1. Grind together, the bari elaichi, laung and daalchini. Put aside until further use. 2. Boil potatoes until half cooked. Peel while still warm. Pierce each potato 2-3 time with thin wooden toothpick. 3. Heat oil in a kadhai, fry potatoes on medium heat until floating on top and golden brown in colour. Drain excess oil and keep aside. 4. To the dahi, add salt, besan and 1 cup water. Whisk well, until smooth and lump-free. 5. Reheat 4tbsp of the same oil in another pan. Add red chillies and chhoti elaichi and fry for a minute. Remove from flame, allow to cool slightly and then pour into the dahi, stirred continuously. 6. Return to flame and bring to a boil, again stirring continuously. 7. Add potatoes alongwith soonth, saunf and ground masala. 8. Cook over medium heat for 5-10 minutes or until the curry thickens. Serve hot accompanied by Boiled rice.

Posted on 7/15/2005 2:32:41 PM
( SWEET AND SOUR CHICKEN )
Ingredients

Chicken, boneless 16 small pieces Oil For deep frying For the Marinade 1 tsp. Egg 1 no. Refined flour 2 tbsps. Cornflour 1 tbsp. Ginger paste 1 tsp. White pepper ¼ tsp. For the Sauce Ginger paste ½ tsp. Garlic paste (optional) ½ tsp. Spring onions 2 nos. Capsicum(1"x1" size) 8 pieces Black pepper ½ tsp. Ajinomoto A pinch Chicken stock 1 cup Tomato sauce ¾ cup Soya sauce 1½ tbsp. Sugar 3 tbsps. Vinegar 1/3 cup Cornflour mixed with 1/4 cup water 2 ¼ tbsps. Oil 2 tbsps. Salt To taste For Garnishing Spring onion tops 6 long thin pieces


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Method
1. Combine all the ingredients under marinade and rub this marinade on the chicken pieces. Marinate for 20 minutes. 2.Heat oil in a frying pan and fry the chicken pieces until golden brown in colour and keep aside. 3.Cut the spring onions into 4 pieces each. 4.For the sauce, heat oil in a frying pan, add ginger, garlic, spring onion, capsicum, pepper, ajinomoto and salt. 5.Stir fry over a high flame for 2 minutes, then add the chicken stock, tomato sauce, soya sauce,sugar, vinegar and salt. 6.Stir and bring to a boil, add the fried chicken pieces and mix well. 7.Simmer uncovered for 2 minutes, then add the cornflour mixed with water and stir continuously, so that the sauce becomes thick. 8.Serve hot garnished with spring onion tops.

Posted on 7/15/2005 2:39:03 PM
( CHILI CHCIKEN )
Ingredients

Chicken boneless 800 gms. Ajinomoto A pinch White pepper powder ½ tsp. Sugar 1 tsp. Soya Sauce 2 tbsps. Cornflour 2 tbsps. Egg 1 no. Chopped green chilies 8 nos. Chopped Garlic 6-8 cloves Oil 1 tbsp. Oil to fry - Salt As per taste


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Method
1.Marinate the boneless chicken pieces (one inch cubes) in 1 tablespoon. Soya sauce, salt, egg and 1 tablespoon cornflour for ten minutes. 2.Deep fry chicken in hot oil till light brown. 3.Heat 1 tablespoon oil in a wok. Add chopped garlic and chopped green chilies and toss for 15 seconds. 4.Add 2 teacups of chicken stock or water. Bring it to a boil. Add ajinomoto, sugar, white pepper powder, salt and rest of the Soya sauce. 5.Add fried chicken pieces and cook for 3 minutes. 6.Add rest of cornflour, after dissolving it in water. Stir constantly. 7.Garnish with chopped spring onions and green chilies julienne.

Posted on 7/15/2005 2:40:11 PM

Hey Queenie, i like ur avatar..... very classic and elegant....
Posted on 7/16/2005 11:19:22 AM
hi lina h r u dear
n thanx
Posted on 7/16/2005 3:54:28 PM
QUEEN VICTORIA:
hi lina h r u dear
n thanx



i'm fine queenie....
by d way do u noe the recipe for this indian sweetmeat?

i dunno the name of the recipe but itz smth like its a ball shaped inside there is sugar syrup. oh and the ball is fried i think..... any idea?
Posted on 7/19/2005 9:47:35 AM
no dear sorry
Posted on 7/19/2005 3:36:17 PM
( SLICED CHCIKEN IN GARLIC SAUCE )
Ingredients

Dried mushrooms 4 nos. French beans 100 gms. Onion 1 no. Capsicum 1 no. Cooked chicken slices 500 gms. Carrots 100 gms. Chicken stock ¼ liter. Sugar ½ tsp. Soya sauce ¼ cup. Crushed garlic flakes 4 nos. Cornflour 1½ tsp. Dry sherry 2 tbsps. Oil 2 tbsps. Salt & Pepper As required


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Method
1.Place the soya sauce in a pan with crushed cloves of garlic. 2.Bring to a boil and then simmer for 2 mins and keep this garlic sauce aside. 3.Soak the mushrooms in warm water for 20 mins, drain, rinse, discard the stalks and cut the mushrooms into slices. 4.Cut the onions, french beans, capsicum, carrots, mushrooms and drop them in boiling water and cook for 5 mins, then drain. 5.Heat oil in a pan and add the chicken and vegetables and cook for 3-4 minutes. 6.Add the stock, sugar, garlic sauce, salt and pepper and bring to a boil, stirring all the while. 7.Keep on low heat for a few mins, mix cornflour with sherry and add to the sauce mixture. 8.Bring to a boil and stir till sauce thickens and serve hot.

Posted on 7/19/2005 3:37:48 PM
( GINGER CHICKEN )
Ingredients

Cooked & shredded Chicken 500 gms Dried Mushrooms 4 nos. Finely chopped onion 1 no. Chicken Stock ¼ ltr. Soya Sauce ¾ cup Fresh ginger,finely chopped 1 tbsp. Garlic clove, crushed 1 no. Vinegar 4 tbsp. Sugar 1 tsp. Cornflour 1 tbsp. Sherry 1 tbsp. Tomato puree 1tsp. Pepper To taste Salt To taste


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Method
1. Put the Soya sauce, onion, ginger, garlic, vinegar, sugar, tomato puree, salt and pepper in a saucepan. 2. Bring to a boil and simmer for 2 minutes. 3. Soak the dried mushrooms in warm water for half an hour. Then drain, rinse and cut into thin slices. 4. Heat the oil in a saucepan and add the chicken shreds. Cook for 3-4 minutes. 5. Add the stock and the Soya sauce mixture, together with the cornflour mixed with sherry, to the chicken. 6. Add the mushrooms and cook till sauce thickens slightly. 7. Serve hot.

Posted on 7/19/2005 3:43:39 PM
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