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***QUEEN’s KITCHEN***

Carrot Sandwich

Ingredients

¼ kg carrots
2 onions
2 tsp ginger, Green Chilli paste
2 tomatoes
Salt-as required.
Oil for frying.
10 bread slices
2 tbsp chopped mint, coriander,
curry leaves






Method

Steam cook carrots and grate them.
Chop onions and tomatoes finely.
Heat little oil, and little mustard and then ginger garlic paste.
After a minute add onions and fry till it becomes crispy.
Stir in tomatoes and continue frying till moisture is absorbed.
Add grated carrots, salt, chopped leaves and fry well.
Keep little masala in between two buttered slices of bread.
Toast it using sandwich maker.
Ready to serve.


Posted on 8/26/2005 1:21:20 PM
paka ker batyoon ga
Posted on 8/26/2005 3:50:24 PM
zara dhiyan say pakana
Posted on 8/29/2005 2:52:28 PM
Cheorra, Phoye

Ingredients

½ kg beaten rice
1 cup copra shredding
1 pav peanuts
¼ pav roasted Bengal gram
4 tsp salt
4 tsp chilli powder
4 sprigs curry leaves
2 tsp mustard seeds
15 cashewnuts
1 tsp haldi powder
½ tsp asafoetida powder
oil for frying




Method

Slice copra. Cut into fine shreds.
Roast peanuts and skin them.
Keep aside cashewnut halves and chopped curry leaves.
Mix together salt, chilli, asafetida and haldi powders in a bowl.
Heat oil in frying pan and fry beaten rice, on medium flame, in 5 to 6 installments.
Transfer to a basin and mix 2 tsp of the above powder mixture with every installment by tilting the basin to and fro several times.
Continue the same procedure for the remaining beaten rice.
Prepare seasoning with mustard, chopped curry leaves, copra shreddings, peanuts, cashewnut bits and roasted Bengal gram all in the same sequence using a little oil left over in the frying pan.
Put the fried beaten rice in the seasoning, and mix thoroughly.

Posted on 8/29/2005 3:51:24 PM
Chholay Bhatoray

Ingredients

1 small can of garbanzo beans
½ tsp of ginger paste
½ tsp of garlic powder
1 tsp of cumin seeds
2 tbsp of oil
2 tbsp cilantro (coriander leaves)
6-7 mint leaves
½ tsp of turmeric powder
½ tsp of chilly powder
2-3 bay leaves
2-3 cloves
½ tsp garam masala
1 medium sized onion, finely chopped
1 big tomato
1½ cup of water
Salt to taste

For Bhaturas :
1 can of Pilsburry unbaked country biscuits only
1 cup of oil to deep fry the bhaturas

Method

For the Bhaturas :
Pour the oil in a kadai. Wait until it is well heated up.
Open the Pilsburry biscuit can by twisting it. There will be already made mounds and roll them into 5-6 inch sized bhaturas.
Fry them in oil. Put them in an aluminium foil wrapped around a plate.

For the Chole :

Take 2 tablespoons of oil in a pressure cooker and heat it.
Add garlic powder and make it dark brown. Then add cumin seeds fry till they start spluttering.
Now add bay leaves and cloves. Add diced onions. Fry them till they are light brown.
Now add the rest of ingredients including water except the cilantro and mint leaves.
Close the pressure cooker and wait for 3 whistles to come or cook for 5-7 minutes.
After that Transfer the Chole into a serving Bowl and garnish with cilantro and mint leaves just before serving.
You can also garnish with thinly sliced long pieces of onion and a piece of lemon split up into 4 pieces.


Posted on 8/29/2005 3:57:27 PM
Chicken Vada

Ingredients

Chicken - 500 gm.
Maida - 4 tsp.
Ginger and garlic paste - 2 tsp.
Onions - 2 (finely chopped)
Green chillies - 3 (finely chopped)
Coriander leaves - small cup (finely chopped)
Egg - 1 (beaten)
Chilli powder - 1 tsp.
Garam masala - 2 tsp.
Turmeric powder - a pinch
Salt as required
Oil as required
Bread crumbs - 1 cup



Method

Clean and cook the chicken with salt, chilli powder, turmeric powder, when the chicken is done. Drain the chicken and make it cool and knead the chicken well. In a big vessel, beat the egg. Add the chopped onions, chopped chillies, garam masala, maida, salt, coriander leaves, ginger and garlic paste. Mix it well with the beaten egg .

Now add the chicken to the mixture. Make a oval shaped vada; roll it in the bread crumbs. Deep fry it in oil. Garnish with thinly sliced onions and fresh coriander leaves. Serve hot with tomato ketchup or with mayonnaise sauce.

Posted on 8/29/2005 4:00:06 PM
Chicken Pakoray

Ingredients

450g/1lb Boneless Chicken Breast
1 tbsp Lemon Juice
1 teasp Garlic Paste
1 teasp Ginger Paste
2 Green Chilies, ground
1\2 teasp Ground Turmeric
1 tsp. Red Chili Powder
1 teasp salt
1 teasp Ground Coriander

Oil for deep frying


For the Batter
200g/7oz Gram (chickpea) Flour
1 teasp Salt
1 teasp Chili Powder
1 teasp Coriander Seeds, crushed
1 teasp Garam Masala
1 teasp Bicarbonate of Soda
2 tbsp Freshly chopped Coriander
300ml/10fl.oz. Water (approx)


Method

1. Cut chicken into bite sized pieces, place in a bowl and rub the with the lemon juice. Set aside.



2. In a small mixing bowl, mix together the garlic, ginger paste, salt, chili powder, turmeric, green chilies and ground coriander. Pour over the chicken pieces and mix to coat well. Cover and set aside for at least 2 hours.


3. Place the dry ingredients for the batter in a large mixing bowl and gradually add the water, beating to a smooth paste. The consistency should be like thick pancake batter. Leave aside to rest for 20 minutes.


4. Heat the oil to 180C/350F.


5. Dip a few pieces of chicken into the batter to thoroughly coat, then using your fingers or tongs, carefully drop them into the hot oil. Fry for a few minutes, then turn them over and continue to fry for a further 5-8 minutes until crisp and golden. Remove with a slotted spoon and drain on kitchen paper. Repeat with the remaining chicken pieces. Serve hot.


Posted on 8/29/2005 4:00:58 PM
Tahinat el Beid

from: Lebanon

Ingredients

2 tablespoons sesame oil
lemon juice
water
1 clove garlic, crushed
1 tablespoon chopped parsley
salt
1 hard-boiled egg



Method

Put the oil in a salad bowl and add lemon juice drop by drop – the quantity depends on how astringent you want it. Thin with a little water.

Add the garlic, parsley and salt and the egg very finely chopped. Sprinkle on cayenne.

This is another bread dip.

Posted on 9/1/2005 2:51:00 PM
Chicken Vada

Ingredients

Chicken - 500 gm.
Maida - 4 tsp.
Ginger and garlic paste - 2 tsp.
Onions - 2 (finely chopped)
Green chillies - 3 (finely chopped)
Coriander leaves - small cup (finely chopped)
Egg - 1 (beaten)
Chilli powder - 1 tsp.
Garam masala - 2 tsp.
Turmeric powder - a pinch
Salt as required
Oil as required
Bread crumbs - 1 cup



Method

Clean and cook the chicken with salt, chilli powder, turmeric powder, when the chicken is done. Drain the chicken and make it cool and knead the chicken well. In a big vessel, beat the egg. Add the chopped onions, chopped chillies, garam masala, maida, salt, coriander leaves, ginger and garlic paste. Mix it well with the beaten egg .

Now add the chicken to the mixture. Make a oval shaped vada; roll it in the bread crumbs. Deep fry it in oil. Garnish with thinly sliced onions and fresh coriander leaves. Serve hot with tomato ketchup or with mayonnaise sauce.
Posted on 9/1/2005 2:52:01 PM
Hummus bi Tahina (Chickpea and Sesame Dip)

Ingredients

125 g (4 oz) chickpeas, soaked for a few hours
juice of 2 lemons
3 Tbs. tahina
2 garlic cloves, crushed
salt
GARNISH

1 Tbs. olive oil
1 tsp. paprika
a few sprigs of parsley, finely chopped



Method

Drain the chickpeas and simmer in fresh water for about an hour or until tender. Reserve the cooking water.

Process the chickpeas in a blender (or food processor) with the lemon juice, tahina, garlic, salt and enough of the cooking liquid to obtain a soft creamy consistency.

Serve on a flat plate, garnished with a dribble of olive oil, a dusting of paprika (this is usually done in the shape of a cross) and a little parsley.

Serve with warm pita bread for dipping. Serves 4-6.
Posted on 9/1/2005 2:52:51 PM
Stuffed White Chillies

Ingredients

White Chillies - 500 gms.
Tamarind - In the size of a big lemon
Oil - 6-7 tbsp.
Salt - ½ tsp.
Good Thread to tie
For Stuffing:
Channa Dal Flour - 200 gms.
Omum - 1 tbsp.
Sugar - 1 tbsp.
Salt to taste
Red Chilli Powder - ½ tsp.
Oil - 100 gms



Method

While buying chillies see to it that all the chillies are of similar size. Slit the chillies and remove the seeds. Soak the tamarind in water and collect the extract. Add salt to the extract and let it boil. Soak the chillies in the hot tamarind extract for 10 to 15 minutes. In the meanwhile mix dal flour, omum, sugar, salt, red chilli powder and oil together evenly.

Remove the chillies from the extract and squeeze excess water carefully. Stuff the mixture inside the slit chillies without any gap. Tie the chillies with the thread, so that the stuffing does not come out. In a broad-bottomed pan heat some oil and drop the chillies one by one carefully. Sprinkle some water whenever necessary. Keep tossing the chillies periodically and see to it that the chillies do not get broken while tossing. Cook till it becomes soft. Before serving, remove the thread. Serve hot with chappatis.
Posted on 9/1/2005 2:54:12 PM
Ragi Adai (Special Recipe for Diabetic Patients)

Ingredients

Ragi Flour - ½ cup
Channa Dhal - 1 tbsp
Gram Dhal - 1 tbsp
Curry Leaves - 1 tbsp
Onion - 1 Chopped
Salt to taste
Chillie powder - to taste
Oil - 1 tsp
Water - as required



Method

Soak Channa dhal and Gram dhal for 20 - 30 minutes and grind coarsely.
With the Ragi flour add salt, chillie powder and the ground mixture and mix well with water to a thick consistency.

In a hot tava pour this and sprinkle chopped onions and curry leaves on it.

Add some oil to the sides and let it cook on a slow flame. Turn it around till done and serve hot with skimmed curd.


Posted on 9/1/2005 2:55:10 PM
queenie i like ur avatar
Posted on 9/2/2005 6:31:24 PM
PURPLINA:
queenie i like ur avatar

thanx leena dear


and nice reciepies shah
thanx for sharing
Posted on 9/3/2005 4:05:50 PM
Stuffed White Chillies

Ingredients

White Chillies - 500 gms.
Tamarind - In the size of a big lemon
Oil - 6-7 tbsp.
Salt - ½ tsp.
Good Thread to tie
For Stuffing:
Channa Dal Flour - 200 gms.
Omum - 1 tbsp.
Sugar - 1 tbsp.
Salt to taste
Red Chilli Powder - ½ tsp.
Oil - 100 gms



Method

While buying chillies see to it that all the chillies are of similar size. Slit the chillies and remove the seeds. Soak the tamarind in water and collect the extract. Add salt to the extract and let it boil. Soak the chillies in the hot tamarind extract for 10 to 15 minutes. In the meanwhile mix dal flour, omum, sugar, salt, red chilli powder and oil together evenly.

Remove the chillies from the extract and squeeze excess water carefully. Stuff the mixture inside the slit chillies without any gap. Tie the chillies with the thread, so that the stuffing does not come out. In a broad-bottomed pan heat some oil and drop the chillies one by one carefully. Sprinkle some water whenever necessary. Keep tossing the chillies periodically and see to it that the chillies do not get broken while tossing. Cook till it becomes soft. Before serving, remove the thread. Serve hot with chappatis.
Posted on 9/3/2005 4:07:10 PM
Tahinat el Beid

from: Lebanon

Ingredients

2 tablespoons sesame oil
lemon juice
water
1 clove garlic, crushed
1 tablespoon chopped parsley
salt
1 hard-boiled egg



Method

Put the oil in a salad bowl and add lemon juice drop by drop – the quantity depends on how astringent you want it. Thin with a little water.

Add the garlic, parsley and salt and the egg very finely chopped. Sprinkle on cayenne.

This is another bread dip.

Posted on 9/3/2005 4:10:02 PM
thanx for sharing
Posted on 9/14/2005 6:32:47 PM
Pineapple Upside- Down Cake

Ingredients

For the topping:
- 1- 8 ounce can pineapple slices
- 4 maraschino cherries, halved
- 1\4 cup butter, melted
- 2\3 cup light brown sugar
For the cake:
- 1 1\2 cup flour
- 2 tsp. baking powder
- 1\4 tsp. salt
- 1\2 tsp. cinnamon
- 3\4 cup sugar
- 1\2 cup butter
- 1 tsp. vanilla
- 2 large eggs

Make the topping:
Drain pineapple, add enough water to pine apple liquid to measure 2\3 cup and keep aside. Halve pineapple slices crosswise. In small bowl stir well the butter and sugar and spread it evenly in a well-buttered 9 1\2 inch round cake pan. Pat dry the pineapple slices between several layers of kitchen paper. Arrange pineapple and cherries on the sugar mixture.      
Make the cake:
1. Preheat the oven to 350F. Stir together flour, baking powder, salt and cinnamon and keep aside.
2. In a mixer bowl cream the sugar with butter until the mixture is light and fluffy. Add vanilla and eggs, 1 at a time, beating well after each addition.
3. Add the flour mixture to creamed mixture alternately with the 2\3 cup pineapple liquid, beating well after each addition. Carefully pour the batter over pineapple layer into the pan.
4. Bake the cake in the middle of the oven for 50 minutes or until a tester comes out clean. Cool the cake on wire rack for 5 minutes and invert onto serving plate.
6. Serve the cake warm with ice cream.
Posted on 10/7/2005 1:02:38 PM
Sour cream and Lemon

Ingredients


- 1 1\2 cups flour
- 1\4 tsp. baking soda
- 1\4 tsp. salt
- 1\2 cup butter, room temperature
- 1 1\2 cup sugar
- 3 eggs, room temperature
- 2 tbsp. fresh lemon juice
- 1 tsp. grated lemon peel
- 1\2 cup sour cream
1. Preheat oven to 375F (190C) mark 5.Grease 8-cup tube pan. Sprinkle pan with flour, tap out excess flour.
2. Sift flour, baking powder and salt into a medium bowl. Using electric mixer, beat butter in a large bowl at medium speed until fluffy.Gradually add sugar and beat 5 minutes. Add eggs 1 at a time, beating just until combined after each addition. Beat in lemon juice and peel. Using rubber spatula, mix in dry ingredients. mix in sour cream. Transfer batter to prepared pan.
3. Bake cake until tester inserted in center comes out clean, about 1 hour. Let cake cool in pan 15 minutes. Cut around cake in pan. turn out cake.
4. Carefully turn cake right side up on rack cool completely. ( Can be prepared 2 days ahead. Wrap in foil and let stand at room temperature.)
Serves 6.
Posted on 10/7/2005 1:43:12 PM
Pavlova

Ingredients

Meringue
- 3 egg whites
-175g caster sugar
- 5ml cornflower
- 5ml vinegar
- 2.5ml vanilla essence
Filling
- 2 passion fruit
- 2 kiwi fruit
- 225g strawberries
- 100g black grapes
-225 fresh pineapple
-300 ml double cream or greek yogurt and double cream, mixed.


1. Line a baking sheet with non-stick baking parchment.
2. To make the meringue, whisk the egg whites in a large bowl until stiff. Whisk in the sugar a third at a time, whisking well between each addition until stiff and very shiny. Fold in the cornflower, vinegar and vanilla essence.

3. Pile the meringue in a 23cm round onto the baking sheet, making sure there is a substantial hollow in the center.

4. Bake at 130c (250F) for 75 to 90 minutes or until pale brown and dry but a little soft in the center; press lightly with a finger to test. Leave to cool slightly, then peel off the paper. At this stage the meringue will probably crack and sink a little.

5. T make the filling, halve the passion fruit and scoop out the pulp. Peel and slice the kiwi fruit. Halve the strawberries. Slice the pineapple, discard skin and core, and chop the flesh. Whip cream until thick and, if using, mix with the yogurt. Spoon onto the Pavlova and top with the fruit. Serve as soon as possible.

Posted on 10/10/2005 8:11:24 PM
Apple Pie

Ingredients

- 340 gm Short crust Pastry
Filling:
- 700 gm cooking apples
- 50 g Sugar       
- 50 g dark soft brown sugar
- finely grated rind and juice of half lemon       
- 1 tbsp flour       
- 15-25 g Butter
- Pinch of freshly grate nutmeg   
-1.25ml ground cinnamon
- 50 g. sultanas
- finely grated rind and juice of half orange
To Finish:
- Caster sugar for sprinkling.
For Short crust Pastry
- 340g plain flour         & nbsp;         & nbsp;  - pinch of salt
- 150g. butter chilled and diced


1. Roll out two thirds of the pastry on a lightly floured work
surface and use to line a 23 cm (9 inch) pie dish. Chill in the refrigerator for 30 minutes together with the remaining dough wrapped in cling film. Meanwhile to make the filling, peel quarter and core the apples. Slice them thickly into a bowl of cold water to which lemon juice has already been added.
2. Mix the sugar, flour, nutmeg, cinnamon, lemon and orange rinds together and sprinkle a little of this onto the pastry lining.
3. Cover the base of the pastry lining with half the sliced apples, then sprinkle with half the sultanas and half the remaining sugar mixture. Repeat using all the apples, sultanas and sugar. Sprinkle the fruit with orange juice and dot with butter.   
4. Roll out the remaining pastry and use it to cover the pie. Sealing the edges well. Slash the top twice to let steam escape.
5. Cut leaves and berries from the pastry trimmings. Brush the top of the pie with water and position the decorations. Dredge with caster sugar. Bake at 190c (375F) mark 5 for 35-40 minutes until the fruit is tender and the top is golden brown. Serve warm with custard or cream.
For Short crust Pastry
1) Mix flour and salt together in a bowl. Add the butter to the flour. Using your fingertips, run the fat slightly into the flour until the mixture resembles fine bread crumbs.
2) Add 45-60 ml chilled water sprinkling it evenly over the surface.
3) Stir in with a round bladed knife until the mixture begins to stick together in large lumps. With one hand collect the dough mixture together to form a ball.
4) Knead lightly for a few seconds to give a firm smooth dough. Do not over handle the dough. Wrap in cling film or greaseproof paper and chill in the refrigerator for about 30 minutes.
Posted on 10/11/2005 4:55:22 PM
Chocolate Pie

Ingredients


- For Crust:
- 20 chocolate sandwich cookies
- 1/4 cup unsalted butter, cut into pieces, room temperature
For Filling:
- 150 g. semisweet chocolate, chopped
- 100 g. unsweetened chocolate, chopped
- 225 g. (1 cup) sugar
-1/2 cup cornstarch
- 1\2 tsp. salt
- 7 egg yolks
- 4 3/4 cups milk
- 3 tbsp. unsalted butter, cut into pieces, room temperature
- 1 1/2 tsp. vanilla
- 11\2 cup whipped cream
- grated semisweet sweet chocolate for garnish


Make Crust:
Preheat oven to 350°F. Butter 9-inch-diameter spring form pan. Place cookies and butter in food processor, and finely grind, until mixture is evenly moistened. Press crumb mixture onto bottom and up sides of the pan to form thin crust. Bake crust 8 minutes. Transfer crust to rack and cool completely.
Make filling:
1. Break both chocolates into small pieces and melt in double broiler, until smooth. Remove from heat and keep aside.
2. Place yolk, sugar, salt and cornstarch in a heavy saucepan. Whisk until well combined. Whisking constantly, add milk in a stream and place the saucepan over medium heat. Whisking constantly, bring milk mixture to a boil and simmer, whisking, until thick, about 11\2 minutes. Whisk in melted chocolate, butter, and vanilla, until smooth.
Cover surface of filling with plastic wrap and cool completely.
Pour filling into crust, cover and chill pie, at least 8 hours or overnight.
Decorate the pie with whipped cream and grated chocolate.
Posted on 10/11/2005 4:58:10 PM
Black Forest Cake

Ingredients


- 125 g white flour
- 50 g cocoa powder
- 75 g butter
- 175 g sugar
- 6 eggs
-1\2 tsp. vanilla essence
- two 400 g cans stoned black cherries
- 1 tsp. lemon juice
- 650 ml whipping cream
-125 g chocolate caraque(see down)
-1 tsp. arrowroot

1. Line and grease a deep 9 inch round cake tin. Put the butter in a bowl over a pan of warm water , beat until very soft.
2. Whisk the eggs and sugar together in a large bowl standing over a pan of simmering water until pale and creamy , and thick enough to leave a trail on the surface when the whisk is lifted. Remove from the heat and whisk until cool.
3. Sift the flour and cocoa together, then lightly fold into the egg mixture. fold in vanilla essence and softened butter. into the prepared tin and tilt to spread evenly.
4. Bake at 350f (150c) mark 4 for about 40 minutes until well risen, firm to touch and beginning to shrink away from the sides of the pan. Turn out onto a wire rack cover and leave to cool. Cut the cake into three layers.
5. Place one layer on a flat plate. To make the filling, Drain the cherries, reserving the syrup Mix 100 ml of the cherry syrup and the lemon juice together. Spoon 50ml over the cake layer. Whip the cream until it holds its shape, then spread a thin layer over the soaked sponge. Reserve a third of the cherries for decoration, scatter half the remainder over the cream.
6. Repeat the layers of sponge, syrup, cream and cherries.Top with the third cake round and spoon over the remaining lemon flavored syrup.
7. Spread a third layer of cream around the side of the cake. Press on the chocolate caraque, reserving some. Pipe whirls of cream around the edge of the cake and top each with a chocolate curl.
8. Fill the centre with the reserved cherries. Blend the arrowroot with 3 tbsp cherry syrup. Place in a small pan, bring to the boil, stirring, for a few minutes until the mixture is clear. Brush the glaze over the cherries.
9. To make the chocolate caraque, melt the chocolate in a heatproof bowl standing over a pan of simmering water. Remove from the heat and spread out thinly on a marble slab or clean work surface. Leave to set until no longer sticky to touch.
10. Hold a large knife with both hands, push the blade across the surface to shave off long chocolate curls.
Posted on 10/12/2005 6:32:54 PM
Lemon Tarts

Ingredients

For the Pastry;
- 1 1\4 cup white flour
- 2 tbsp. sugar
- 100 g. butter
- 1 egg yolk
- 1-2 tbsp. lemon juice
For the Filling:
- 125 g. butter
- 1 cup sugar
- finely grated rind of 3 medium lemons
- 1\2 cup lemon juice
- 4 eggs lightly beaten
- whip cream and angelica, to decorate (Optional)


1. sift flour and sugar together. Add the butter and rub in until the mixture resembles fine bread crumbs.
2. Combine egg yolk with lemon juice and add to the flour mixture. Mix together and knead gently to form a smooth dough. Wrap and chill for 30 minutes.
3. Roll out on a floured surface and cut in circles to line 10 fluted tartlet tins. Bake in the oven at 180C (350F) mark 4 for about 12-15 minutes or until light brown in color. Remove from the tins and leave until cold.
4. To prepare lemon butter, Melt butter over hot water. Add sugar and stir until dissolved. Mix in lemon rind and juice. Quickly whisk in eggs. Whisk over simmering water until mixture is thick enough to coat the back of a wooden spoon, about 8-10 minutes. Strain and then pour into hot sterilized jar and seal. When cold, store in the refrigerator until needed.
5. Fill the pastry cases with lemon butter. Pipe cream on the top and decorate with angelica.
   
Posted on 10/12/2005 6:41:49 PM
rozey daron ko tang na kijiey
Posted on 10/13/2005 12:54:21 AM
oh bad sha salamat tashreef lai hain pehli baar kitchen nain



aji yeh rozay daron ki aftaari hi kay liye hai na
Posted on 10/13/2005 5:11:13 PM
ji queen sahiba
ajj kia pakaya hey

bara roza lag ra hey
Posted on 10/16/2005 2:07:12 AM
aaj kuch time nahin mila pakanay ka solly


aap aaj data derbaar ja kay aftaari ker aain plzzzzzzzzz
Posted on 10/17/2005 7:14:58 PM
okay mein to hoon hi malang
aap key lia kia laoon
Posted on 10/18/2005 1:59:21 AM
pulao
Posted on 10/18/2005 5:15:26 PM
Reply