Logo
Reply

***QUEEN’s KITCHEN***

Tomato Soup + Pasta & Basil


Ingredients

1 1/2 lbs. of ripe tomatoes remove seeds, peeled and chopped
2 Tablespoons of Olive Oil
1 Onion chopped
1 Clove of garlic crushed
1 Small red pepper chopped (optional)
4 Cups of chicken or vegetable stock
2 oz of tomato paste
1/4 cup of Basil
1 Cup of pasta (Shells)

Instructions
Heat the oil in a heavy pan, cook the onion, garlic and red pepper till soft.

Add the tomato and cook another 10 minutes.

Add the tomato paste, salt and pepper to taste.

Cover and let simmer for 15 minutes.

Allow to cool slightly and put the mixture in a blender until it is smooth.

Return to the pan and heat gradually.

In boiling water, cook the pasta till almost done.

Posted on 3/10/2005 11:53:29 AM
Do Piaza

Ingredients

1/2 kilo mutton (can also be cooked with beef)
6-7 onions chopped
3-4 whole dried red chillies
2 tsp garlic
2 tsp ginger
1 tsp garam masala powder
3 tbs yoghurt
3-4 tbs Cooking oil
Salt according to taste

Instructions

Saute slices of 1 onion in Cooking oil till light brown.


Add garlic, ginger, salt and meat and allow the water to dry on medium heat stirring constantly.


Then add red chillies and rest of the onion and add about 2-3 glasses of water.


Cover and leave to soften on low heat.


When the meat is tender and the water has dried (otherwise dry water on high heat), add yoghurt (well whipped) and cook till the oil is seen to be separating out.


Add the garam masala and mix and remove from heat.

Posted on 3/11/2005 11:33:48 AM
Vegetable Chicken Soup

Ingredients

1 Tb. olive oil
1/2 pound boneless, skinless chicken breast, cut in
1-inch chunks
1 medium yellow onion, chopped
2 large garlic cloves, crushed or minced
3/4 cup sliced carrots
1 cup cauliflower, in thick slices or chunks
2 cups canned chopped tomatoes with juice
4 cups non-fat, reduced-sodium chicken or vegetable broth
1 cup fresh spinach leaves, torn in pieces
5 drops hot chili sauce (optional)
Salt and freshly ground black pepper to taste



Instructions

In a large saucepan, heat oil. Cook chicken until slightly brown.


Remove chicken to a bowl. Add onions, garlic and carrots to the pan, stirring until onions begin to soften, about 3 minutes.


Return chicken to the pan along with cauliflower, tomatoes and broth.


Simmer, partially covered, for 20-25 minutes.


Stir in spinach and seasonings and simmer an additional 5 minutes.


Serves 4 persons. Per serving contains; 168 calories,19g protein, 14g carbohydrates, 4g fat (0.7g saturated), 3g fiber, 876mg sodium.
Posted on 3/11/2005 11:35:42 AM
good shah
Posted on 3/11/2005 11:36:44 AM
BOHUT BHOOK LAGI HAI ..KUCH KHANAY KO MILAY GA KIA
Posted on 3/11/2005 11:41:11 AM
SHAH RUKH AAP NAY HOTEL KHOOL LIA HAI KIA ?


Posted on 3/11/2005 11:41:48 AM
sirf khanay ki fiker rehti hai kabhi humain bhi paka k khilao
Posted on 3/11/2005 11:51:54 AM
HUM TO CHECK KAR RAHAY THAY kk KIS KO KIA PAKANNA AATA HAI ...

HUM TO SIRF KHANAY AAYE HAIN ...

LO HUM KIUN PAKAIN ...
HAAN HAMAIN SAB KO PAKANAY KA MAZAA ATA HAI ...

Posted on 3/11/2005 12:15:51 PM
Posted on 3/11/2005 3:17:41 PM
JB KA RAJA:
BOHUT BHOOK LAGI HAI ..KUCH KHANAY KO MILAY GA KIA


yahan sirif dekhnay ka hai khanay ka kuch bhi nahi hai.......
Posted on 3/11/2005 4:35:53 PM
             Chinese vegetable soup


10 cup Water
   1 1/2 cup Mushroom liquid
     1/4 cup soy sauce, low sodium
     1/4 cup Sherry; optional
        3    ; Garlic cloves; crushed
       1 tb Fresh ginger root; grated
       2 pk Shiitake mushrooms; dried
        1    ; Onion; cut in wedges
       1 bn Green onions; cut in 1" piec
        3    ; Celery; sliced
     1/2 lb Chinese cabbage; sliced
     1/2 lb Soba noodles; or buckwheat s

    Time: 1:00 hour


Pour 2 cups hot water over
   the mushrooms in a bowl; soak for 15 minutes. Meanwhile, put 10 cups water
   in a large soup pot. Add soy sauce, sherry, ginger, and garlic. Bring to a
   boil. Add onion wedges. Reduce heat. Squeeze excess water from the
   mushrooms, reserving the liquid. Add 1 1/2 cups of this liquid to the hot
   broth. Chop mushrooms discarding tough stems, and add to broth. Add
   remaining ingredients, except for the noodles. Simmer over low heat 15
   minutes, add noodles, and cook an additional 10 minutes. Serve hot.


                               ready    to drink
Posted on 3/11/2005 4:57:30 PM
        Banana Blast


Ingredients:

1 pound unsalted butter
4 cups granulated sugar
14 ounces liquid or frozen whole egg
OR
8 large California Fresh Eggs
12 bananas -- ripe
1/2 cup milk
2 pounds nuts -- chopped
4 pounds all-purpose flour
4 teaspoons salt
4 teaspoons baking soda
4 teaspoons baking powder

Preheat oven to 325 degrees F.

Butter four 5" ð9" loaf pans.




Cooking Directions:

Cream sugar and butter in mixer.

Add eggs, one at a time, mixing after each addition.

Separately, mash bananas with milk and nuts.

Separately, blend flour, salt, baking soda and baking powder.

Add bananas to mixer and blend. Sprinkle in flour mixture and mix blend
until just combined.

Divide evenly among four loaf pans.

Bake 1 hour.

Posted on 3/11/2005 5:08:33 PM
nice recepies
Posted on 3/12/2005 11:29:00 AM
Sarson Ka Saag

Ingredients

Mustard greens - 1 kg
Red Chillies - 6 (whole)
Onion - 1 small size, cut into 4 pieces
Garlic cloves - 6Ginger - 1 small piece
Green chillies - 4 Gram
flour/cornmeal - ½ cup
Salt to taste
Oil - 1 cup

Instructions

Chop mustard greens finely and wash thoroughly.


In a heavy based pan boil the greens without any water with all spices.


When all its natural water is evaporated, remove from heat.


Slightly cool it and then grind to a smooth paste. Heat oil or banaspati and add the paste.


Stir for a few minutes and gradually add gram flour or cornmeal and cook for 5 minutes.


Before serving, garnish with melted butter and garlic.
Posted on 3/12/2005 11:30:31 AM
Karahi Gosht
Ingredients

1 kilo mutton
2 tsp ginger paste
2 tsp garlic paste
salt according to taste
1 tsp freshly crushed black pepper
1/2 tsp red chilli powder
5-6 tomatoes (medium size)
3-4 whole green chillies
4 tbs Cooking oil

Instructions

Add the meat in a pot (better if you use kerahi) with garlic & ginger and leave on medium heat for the water to dry.


When that is done add 3 glasses of water, cover and leave to tenderize. When the meat has softened add everything, including Cooking oil, except green chillies & tomatoes.


Increase the heat to dry water if any then add green chillies & tomatoes. Lower the heat and cook it covered for 5-10 minutes.


When the tomatoes are softened, increase the heat and cook till the water dries.
Posted on 3/12/2005 11:35:03 AM
goood
last kisis page per main nay bhi bihari kabab reciepi post ki thi
Posted on 3/12/2005 3:58:20 PM
nice
Posted on 3/13/2005 12:19:16 AM
King of jb:
yaha tumhay bohat say tamater milay gay abhi wait kero qv latti he hogi




NAHI HUM WO NAHI KHAIN GAI ...

Posted on 3/13/2005 4:26:34 PM
any recipes for delicious cakes or ice-cream cakes???? anyway,i must say 'Queen'ji ur recipes make my mouth water even by reading 'em.....
Posted on 3/14/2005 12:02:11 PM
Fish/Shrimp Salan

Ingredients

1 onion chopped
Salt according to taste
1/2 tsp chili powder
1/4 tsp garam mesala
bunch of dried methi
1 tomato
2-3 whole green chilies
2-3 tsp oil

Instructions

Saute the onion in oil till brown.


Add the spices, tomato and yogurt.


Mix well and add the fish pieces.


Add a few tbs of water if necessary.


Cover and cook on medium-low heat for 10-15 minutes.


Shrimps take lesser time to cook.


Serve with naan or boiled rice.
Posted on 3/14/2005 12:30:33 PM
Spicy Chicken Tikka

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

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.
Posted on 3/14/2005 12:43:03 PM
PURPLINA:
any recipes for delicious cakes or ice-cream cakes???? anyway,i must say 'Queen'ji ur recipes make my mouth water even by reading 'em.....
hi Lina h r u
thanx
I will post some cake reciepies soon
Posted on 3/14/2005 12:45:02 PM
Posted on 3/14/2005 2:15:58 PM
humien sach mian bohut zor zor sey bhook lag rahee hay
Posted on 3/14/2005 2:37:23 PM
itna kuch hai kha lo na
Posted on 3/14/2005 3:13:05 PM
hmmm
pehle se hi bhuuk laggi thi ab upar se yeh!!!
Posted on 3/14/2005 3:20:14 PM
good shah
Posted on 3/14/2005 3:27:38 PM
WO TO HAMAIN BHI LAGI HAI
Posted on 3/14/2005 3:28:12 PM
PURPLINA:
any recipes for delicious cakes or ice-cream cakes???? anyway,i must say 'Queen V'ji ur recipes make my mouth water even by reading 'em.....



   Chocolate Ice Cream Cake


Ingredients :

Nonstick cooking spray
2    layer-size regular chocolate cake mix
1-1/3 cups water
1/2 cup plain nonfat yogurt
4   egg whites
1 quart cherry-nut ice milk, softened
1 pint chocolate ice milk, softened
1 1.3-ounce envelope whipped dessert topping mix
1 tablespoon unsweetened cocoa powder
1/2 cup fat-free milk
1 teaspoon vanilla
Unsweetened cocoa powder


Preparation:


1 Spray two 8x1-1/2-inch round baking pans with nonstick coating. Set aside.
2 Prepare cake mix, using 1-1/3 cups water, yogurt, and egg whites instead of ingredients called for on the package, but otherwise follow package directions. Divide batter equally between prepared pans. Bake in a 350 degree F oven for 35 to 40 minutes or until a toothpick inserted near the center comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans; cool completely on racks.
3 Slice each cake in half horizontally making four layers. To assemble cake, place one layer on serving plate; spread with half of cherry-nut ice milk; top with second layer. Spread with chocolate ice milk; top with third layer. Spread with remaining cherry-nut ice milk; top with last layer. Cover and freeze for 1 hour.
4 In a medium bowl combine dessert topping mix, cocoa powder, milk, and vanilla. Beat with an electric mixer on high speed until thickened and of spreading consistency. Spread sides and top of cake with whipped topping mixture. Cover and freeze 4 to 24 hours or until firm.
5 To serve, remove cake from freezer about 10 minutes before serving. If desired, sprinkle top lightly with cocoa powder. Cut into wedges using a wet knife. Makes 12 servings.

                       


Posted on 3/14/2005 6:22:23 PM
hmm good aap nay mera kaam ker dya
Posted on 3/15/2005 10:48:33 AM
Reply