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***QUEEN’s KITCHEN***

JALDI KUCH LAIN ....BHOOOOOOOOK LAGI HAI ...

DONO QUEEN BETHII KIA KHICHRI PAKA RAHI HAN


Posted on 3/15/2005 3:46:17 PM
CHALO US TIME TAK SO LAITAY HAIN
Posted on 3/15/2005 3:47:19 PM
SABZ PARI:
ajj   hamy kiya    break fst may khila rahi hoooo
aap taza taza bemaari say uthi hain do toast aik glass milk piyo aur jaan banao
Posted on 3/15/2005 4:10:25 PM
Chapli Kabab

Ingredients

1/2 kilo finely minced beef
1 medium sized onion chopped
Salt according to taste
1 tsp ginger paste
1 tsp crushed zeera
1 tbs crushed whole dried red chilies
1 tsp crushed dhunia seed
Small pieces of an omlette made with 2 eggs with a little salt and black pepper
1 tsp anardana
2-3 green chilies chopped
1/2 cup of fresh dhunia leaves
1 large tomato
1 tsp lemon juice or vinegar
200 gms Makai ka atta (Corn meal) (do not use cornflour)
1 small onion sliced and fried till brown

Instructions

Add all the ingredients to the mincemeat and leave to marinate in the refrigerator for 2-3 hours.


Then make into flat patties and fry in a little oil.


Makes about 6 kababs.
Posted on 3/15/2005 4:13:40 PM
-: Fish Cakes :-

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Ingredients

1 1/2 lbs (650gms) hammour or Cha-naad,
1/2 cup chopped frsh parsley,
3 eggs beaten,
1 cup bread crumbs,
6 cloves garlic,
3 tablespoons loomi (lemon juice),
2 onions chopped and browned in a little oil,
Salt to taste
1 teaspoon vinegar
1 teaspoon turmiric
2 teaspoons bezar
1 teaspoon baking powder
1/2 teaspoon cummin
Extra breadcrumbs for coating
Corn oil for frying
Lime slices, for garnish
Cucumber slices, for garnish

Instructions

Place fish, parsley, onion, eggs, salt, vinegar, spices and breadcrumbs in a bowl and mix well with hands.

Crush the garlic and pound with loomi in a mortar and pestle until the paste is formed: Add to fish mixture and mix well again.

If too wet, add little flour, if too dry, add little cold water.

Form the mixture into small cakes approximately 3" (7.5cm) diameter and roll in the breadcrumbs.

Deep fry until they turn golden brown. Serve them hot!

These savoury fish cakes are fried just long enough to become light and fluffy. The spices added give them sufficient flavour to be tasty and not too spicy.

A favourite for any afternoon visit, the cakes can be made in advance and kept in your refrigerator for up to 24 hours, then fried. Enough for 6-8 serves.
Posted on 3/15/2005 4:16:59 PM
~~Stuffed Pomfret~~

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Ingredients


Pomfret 1 large
Lime juice 2 tsp
Boiled shrimp 50 gms
Boiled egg 1
Butter 1 tbsp
Onion 1 small finely chopped
Parsely chopped, 1 cup
Cream 10 ml
Egg 2 beaten
Flour ½ cup
Bread crumbs ½ cup
Oil for frying




Method

Remove the centre bone carefully by cutting the fish neatly down its length so that its shape remains in tact-soak the fish in salted water with the lime juice-mash the egg and shrimp -heat the butter in a pan-add the onions and fry till golden brown-add the mashed potato and shrimp-saute for a few mins, add the parsely, ½ tsp lime juice and the tomato ketch up, cream, salt and pepper to taste-staff the mixture in the pomfret, then roll it in a flour-dip the fish in the beaten egg, coat well with bread crumbs-deep fry-serve hot with salads.

Posted on 3/15/2005 4:27:49 PM
Apple Chutney


Servings (4 persons)
Cooking Time (15 minutes)

Ingredients
Apple (Sayb) peeled and cut in small cubes---- 4 count
Water (Paani)----1/2 cup
Sugar (Cheeni/Shakar)----1/2 cup
National Chilli Powder powder as per taste   
National Synthetic Vinegar (White)----1/2 cup
National Black Pepper Powder as per taste   
    

Method
1. Peel, core and cut apple into small cubes. Add water, salt, red chili powder, and black pepper to apple cubes and bring to boil, simmer until very soft.
2. Add sugar and cook on medium heat, until sugar is dissolved and the mixture is a bit thick, about 2 minutes.
3. Add food color, vinegar and boil for another minute. It is now ready to serve.


Posted on 3/15/2005 4:59:13 PM
SABZ PARI:
QUEEN VICTORIA:
SABZ PARI:
ajj   hamy kiya    break fst may khila rahi hoooo
aap taza taza bemaari say uthi hain do toast aik glass milk piyo aur jaan banao







DOOODHHO NAHI PINA Benefits of Bournvita (Ke Fayde)
Maine Tujhe Pyaar Kiya,Tere Baap Ne Mujhe Peeta,
Maine Tujhe Pyaar Kiya,Tere Baap Ne Mujhe Peeta,
Tan Ki Shakti, Mann Ki Shakti, BOURNVITA.
Posted on 3/15/2005 5:01:00 PM
QUEEN VICTORIA:
hmm good aap nay mera kaam ker dya



jee bas wo achi recipe thee meray pass ur welcome...........
Posted on 3/15/2005 7:47:51 PM
Chicken Manchurian

Servings (3-4 persons)
Cooking Time (30 minutes)

Ingredients
Chicken (Murgh) (cut into small pieces) 1/2 kilogram
Oil (Tayl) 1 cup
National Chinese Salt 1/2 tablespoon
National Iodized/Refined Salt 1/2 tablespoon
National Chilli Powder 1/2 teaspoon
National Garlic Powder paste 1.5 teaspoon
National Ginger Powder paste 1 teaspoon
National Tomato Ketchup 1 cup
    

Method
Heat half of the oil and fry the chicken in it till it is done. Remove the chicken from the oil when it is more than half done. Mix the ginger & garlic paste in the rest of the oil and fry it. Add the rest of the ingredients and the tomato paste/National Tomato Ketchup to the fried ginger & garlic paste. Bring the contents to boil. Add the chicken and simmer for 2 minutes. Serve with boiled rice.

In place of National Tomato ketchup you can use home meat tomoto sauce.

For Tomato Sauce:

Heat oil and fry 2 ½ finely chopped onions with 1 tsp of garlic paste to a golden brown color. Add 1 cup of tomato paste and cook for 2 minutes. Add 1.5tsp of oregano leaves, ½ tsp of sugar and ¼ tsp of National Black pepper powder. Continue cooking over a very low heat until you get a thick paste.
Posted on 3/16/2005 3:35:34 PM
Falafel

Servings (6 to 8 persons)
Cooking Time (30 minutes)

Ingredients
chickpeas (Kabuli Chana) (soaked overnight) 300 gram
Onions (Pyaaz) 1 small
National Garlic Powder 1/2 teaspoon
Yogurt (Dahee) 1 teaspoon
Lemon (Neembu) juice 1 teaspoon
Egg (Anda) yolk 1 count
National Chilli Powder 1 teaspoon
National Coriander Powder 1/2 teaspoon
National Cumin Seed Powder 1/2 teaspoon
Baking Powder 1/8 teaspoon
National Iodized/Refined Salt 1/2 to 1 teaspoon
National Black Pepper Powder 1/2 teaspoon
Bread crumbs 50 gram
Oil (Tayl) 3 cup
    

Method
Put all the ingredients (except breadcrumbs) in a food processor and make a fine paste. Now add breadcrumbs and mix gently. Make 2 inch round balls and deep fry in cooking oil/olive oil. Serve with National Hot & Spicy Ketchup.

Instead of tossing into breadcrumbs you can also use National Lite & crisp Masala Mix.

Note: National Garlic Powder can be used instead of fresh garlic.



Posted on 3/16/2005 3:36:51 PM
good shah
Posted on 3/16/2005 3:44:00 PM
thanx but main is ko wapis nahin lai
ok shah lets continue it......
I cant without ur help
Posted on 3/19/2005 12:03:47 PM
Salty Fried Snacks
Ingredients:-

5/6 Slices of bread(double Roti)
bareek kate hua piaz, tomato,aloo,hari mirch.hara dania

namk red peper masala
or thora sa besin
cooking oil to fry
INSRUCTIONS:-

1)slices k kinare kaat len
2)her slice ko 2 pieces men divide kr len jis marzi shape men
3)uper diay gae sab ingredients besin aloo tomato mirch etc ko mix kr k
paste bana len
4)frying pan men oil garm karen
5)ab paste ko bread ki donun sides pe yun lagaen k slice cover ho jaen
or frying pan men fry kr len
6)light brown ho jaen to
plate men nepkin lga k niakl len
instant fried snacks r eady to enjoy as super
r with evening tea
Posted on 3/19/2005 12:05:42 PM
swad aa gaya

daikh sab ghayab
Posted on 3/21/2005 11:23:14 AM
***SPECIAL BREAKFAST***

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Ingredients

Puri
Makes about 20
2 cups flour
2tsp oil
Oil for deep frying


instructions



Puri
Make the dough with flour and
2 tsp oil and water as needed.
Make into small puris (pancake like)
as flat as you can and deep fry in hot oil.




Aloo ki Bhujia

Ingredients

1 medium size potato
Salt acc. to taste
1/2 tsp chili powder
less than 1/4 tsp of haldi powder
1/2 tsp kalonji seeds


Instruction

Aaloo Ki Bhujya
Cut the potatoes into small cubes.
Add spices and 1 cup of water and leave on low heat.
When soft, mash lightly.


Posted on 3/21/2005 11:57:17 AM

Cholay

Ingredients

1/2 cup presoaked whole channa
salt acc. to taste
1/2 tsp zeera powder
1/2 tsp crushed Whole dried red chilies
1/4 tsp haldi powder


instructions

Cholay
Boil the channa with salt until soft.
In a pot heat 1tbs of oil.
Add spices and softened channa and 1/4 cup of water.
Mix and mash slightly.
Cook till bubbles appear then remove from heat.




Posted on 3/21/2005 12:00:03 PM
Halva

Ingredients

2tbs Sujji (semolina)
2tbs oil
4 tbs sugar
1/2 cup water
seeds of 3 small illaichi
yellow food color(optional

instructions

Halva
Put the sujji and oil in a pot along with
illaichi seeds and fry until slightly brown
on very low heat.
Meanwhile combine sugar and water to
make a syrup. Add this to the sujji
taking care not to burn yourself and
cook on low heat to desired consistency.
If you want to color the halwa add the
color to the syrup before pouring it
into the sujji.


Posted on 3/21/2005 12:01:39 PM
hai peepz! wow interesting recipes....
Shahrukhji, do u cook?
Posted on 3/23/2005 9:37:28 AM
shah main aa gai
woh kal chhutti thi aur parson jb dead


goooood shah
Posted on 3/24/2005 2:36:08 PM
Mango Ice Cream

Ingredients

4 egg whites
1 3/4 cups superfine sugar
2 1/2 cups heavy cream
2 ripe mangoes, flesh roughly chopped into 1-inch pieces.

Instructions
In a bowl, beat the egg whites until thick. Add the sugar and beat until stiff. Add the cream and continue beating until the mixture is thick and creamy. Gently mix in the mango pieces.

Cover and freeze until almost set. Take out, beat again and return to the freezer to set overnight.

One hour before serving, place the ice cream in the refrigerator to soften a little.

Serve it garnished with nuts and crunches.

A wonderful summer delight!
Posted on 3/24/2005 2:37:56 PM
Omlette Paratha

Ingredients For The Dough

2 cups Wheat flour
1 tsp salt
1 tsp oil
water to knead oil for shallow frying.

Ingredients For The Filling

4 eggs
1 tsp water
1/2 cup finely chopped onion
1 tsp finely chopped green chilli
3 tsp finely chopped coriander leaves
1 tsp salt
2 tsp oil

Instructions For Parathas
Sift wheat, flour and salt.

Rub oil into flour with your fingers.

Gradually add water and make stiff dough.

Cover with a damp cloth and set aside for 30 minutes.

Divide dough and stuffing into 4 equal parts. Make balls and roll into chappattis .

Place a portion of the filling in the centre.

Gather the edges of the chappattis from all sides so as to cover the egg mixture.

Press to seal.

On a floured board roll out each ball into a slightly thick paratha.

Shallow fry with oil until light brown.


Instructions For The Filling
Beat eggs with water
Add onion chilli, coriander leaves and salt.
Stir well.
Heat oil in a pan and pour the egg mixture into it.Make an omlette.
chop into very bits.
cool.
Posted on 3/24/2005 2:42:39 PM
Coconut Icecream

Ingredients

11/2 Litre Milk
1 coconut
1 can (400 gm)
Condensed Milk
5-6 table spoon sugar
1 tsp vanilla assense
2 Table spoon grated coconut
1 Table spoon sugar for Topping
Nuts and Almonds for Topping

Instructions
Divide the grated coconut in two equal parts. Mix 4 table spoon of milk in one portion and blend it in mixer. Heat 6 table spoon of sugar on simmer till it gets melted, and then mix the rest of milk in that sugar, boil it. Add rest of the sugar and boil it for 4 minutes. In the meantime mash the coconut and take the juice out of coconut in another container.

Now mix the mashed coconut, coconut juice, condensed milk, boiled milk and vanilla assense in a container. You can add lemon juice if you want.

Keep the mixture in fridge till it gets the form of an ice cream.

Serve it with grated coconut, nuts and almonds as its toppings.

A delicious coconut icecream especially suited for family gatherings.
Posted on 3/24/2005 2:44:06 PM
PURPLINA:
hai peepz! wow interesting recipes....
Shahrukhji, do u cook?
khao piyo moj urao
Posted on 3/24/2005 2:45:27 PM
Firni

Ingredients

1 liter of milk and a small tin condensed milk
4-5 tbs sugar (reduce amount if adding sweetened condensed milk)
1/2-cup rice flour
Dry fruit --pistachio, almonds
1 tsp Kevera essence
Seeds of 3-4 small illaichi

Instructions

In a pot add milk and illaichi seeds, rice flour and sugar.

Leave on a very low flame to cook and keepstirring.

When the mixture thickens add kevera essence and remove from heat.

Garnish with dry fruit.


Posted on 3/25/2005 12:00:15 PM
Pineapple Sponge Cake

Ingredients

For Sponge Cake :
Eggs - 6
Sugar - 200 gms
White flour - 200 gms
Baking Powder - 1 tsp
For Icing :

Vanilla essence - few drops
Fresh cream - 500 ml
Pineapple slices - ½ tin
Icing sugar- 200 gms

Instructions

Beat eggs with help of egg beater for 10 minutes.

Now add 200 gms sugar and beat till sugar dissolved and eggs become foamy.

Now add 200 gms white flour and I tsp of baking powder and mix it with the help of hand.

Now line the mould with oil and butter paper and pour this mixture in it.

Bake in preheated oven for 30 minutes at 250C.

Take 500 ml of fresh cream and 200 gms icing sugar. Beat it with the help of whisk till becomes fluffy.

Cut sponge cake into 3 equal layers. Sprinkle each layer with pineapple syrup.

Now spread whipped cream on first layer.

Now add pineapple slices.

Put 2nd layer of sponge on top of first and repeat.


Posted on 3/25/2005 12:01:52 PM
Cutlets

Ingredients

2-3 medium size potatoes boiled
1 tsp. salt or according to taste
½ tsp. ground black pepper
Breadcrumbs for coating
1 egg beaten
Oil for deep-frying
Assortment of fillings

Instructions

Boil the potatoes and remove their skins.

Allow to cool and then mash to paste.

Add the salt and pepper and mix well.

Take a small amount of this mixture in the hand and flatten to a disc shape.

Add the filling in the middle and cover on all sides to form a kabab like shape.

Dip in beaten egg and then roll in breadcrumbs to coat well all over. Deep fry till golden brown.

Serve with ketchup or chutney.


Posted on 3/25/2005 12:03:40 PM
shahrukh khan:
Masoor Dal with Rice
Ingredients


100 grams uncooked rice
?teacup uncooked masoor or tur dal
1 teaspoons cumin seeds
2 slit green chilies
100 grams cauliflower pieces
2 tablespoons diced carrots
?teaspoon turmeric powder






1 sliced tomato
1 tablespoon chopped coriander
2 teaspoons ghee
Salt to taste


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Method


Cook the rice. Cool and keep aside. Cook the dal in a pressure cooker. Add 2-1/2 teacups of water to the cooked dal and beat well. Heat the ghee and fry the cumin seeds for a while. Add the onion slices and green chilies and cook for a while. Add the cooked dal, cauliflower, carrots, turmeric and salt and cook for 10 minutes on a slow flame. Finally, add the tomato and chopped coriander and cook for a few minutes. Serve the dal with the cooked rice



Shahrukhji,wat if there is no pressure cooker? Can there be any other substitute?


Posted on 3/26/2005 10:40:54 AM
~Coconut Candy~
Ingredients:
1 pckt of fresh grated white coconut
1 tsp vanilla essence
5 scoops of fine sugar
1 scoop of sweetened milk
1 tsp of food colouring (green/red/yellow)
1/2 bar of butter

Method:
Heat the wok or pan for 2-3mins.
Then put in the 1/2 bar of butter along with d fresh grated white coconut.
Then add in 5 scoops of fine sugar,1 scoop of sweetened milk.
Stir well,then add in 1 tsp of vanilla essence followed by d food colouring (any colour of ur choice)
Keep on stirring and stir on a medium heat. Never stop stiring,stir for at least 45 minutes. Stir untill there is no more moisture. After dried,take out the coconut candy and put in a tray,then using a pair of gloves or plastic sheet pressed hard the mixture.Let it cool fpr abt half an hour then cut the candy in diamond shapeor square shape. The coconut candy is then ready to eat!
Posted on 3/26/2005 11:23:43 AM
thanx lina 4 sharing this reciepi
Posted on 3/26/2005 11:32:23 AM
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