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***QUEEN’s KITCHEN***

Kheer

Ingredients

1/2 cup Rice
4 cup Milk
1/4 cup Raisins
3/4-1 cup Sugar
1 tbs Cardamom seeds
1/4 cup Shredded blanched almonds
6-8 drops Rose water
1/2 cup Water

Instructions

Wash and drain the rice. Soak in 1/2 cup water for 1/2 hour. Boil the rice in the same water until it is coated and the water dries up. Add the milk and simmer on low heat for 1 1/2 hours.

Scrape the sides and bottom frequently to prevent sticking and mash rice while stirring. When it is creamy, add sugar and stir in well. Remove from heat and add crushed cardamom seeds, rose water and shredded almonds.

Serve hot or cold decorated with silver or gold leaves (optional). Silver/Gold leaves are very fine and tasteless.


Posted on 3/26/2005 11:34:34 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 3/26/2005 11:37:02 AM
QUEEN VICTORIA:
thanx lina 4 sharing this reciepi



ur welcum..... just share wat i noe... i'm not an expert in cooking,though. will try ur recipes in d holidays...
Posted on 3/28/2005 5:55:27 AM
thanx lina


sehar im waiting 4 ur reciepe
Posted on 3/28/2005 2:10:31 PM
Badam Halwa
Ingredients

¼ kilo grams rotten almond seeds
1 cup pure ghee
125 grams khoya
½ spoon pista
½ liter thick milk
1 cup sugar
7-8 thick cardamom seeds
1 sheet silver gelatin paper


Instructions
Soak the almond seeds for 12 hours. Peel off its skin and grind it.

Heat almond paste and milk in a pan on low flame. When it boils, add sugar and mix well.

Fry khoya separately in ghee for 1-2 minutes, add almond-milk mixture and cardamom powder. Stir well.

When it becomes thick, take it down. Pour it into a greased plate and spread nicely.

Garnish it with pista and silver gelatin paper.
Posted on 3/28/2005 2:13:05 PM
Prawns in Ginger And Soya Sauce

Ingredients

Prawns-1 kg (washed in salt and garlic water)
Garlic-15 cloves (peeled and thinly sliced)
Lemons-4
Black Pepper-1 tsp (ground)
Soya Sauce-1 tsp
Oil-3 tsp
Salt to taste
Ajinomoto-1 tsp

Instructions

Heat oil in pan.


Add prawns with the salt and fry.


When all the water has evaporated from the prawns add sliced garlic, black pepper and Soya sauce to it.


Also sprinkle Ajinomoto on the prawns; cover with a tight lid.


Cook on medium heat for 15 minutes.


Remove from heat and serve.




Posted on 4/4/2005 1:41:38 PM
Chocolate Cake Doughnuts

Ingredients

1 1/2 cups white sugar
1 teaspoon baking soda
2 eggs
1/2 teaspoon salt
4 tablespoons butter
3 (1 ounce) squares unsweetened chocolate
1 1/2 teaspoons vanilla extract
1 cup buttermilk
3 1/2 cups all-purpose flour
3 teaspoons baking powder
1 cup confectioners' sugar
1 egg white
1 quart vegetable oil for frying

Instructions
All the ingredients should be at room temperature (70 degrees F). Beat the sugar and eggs together until creamy and lemon colored.

Melt the butter and chocolate together in a small saucepan over low heat. Beat into the sugar and egg mixture.

In a separate bowl combine the vanilla and buttermilk. Stir into the sugar mixture.

Combine the flour, baking powder, baking soda, and salt in a large bowl. Stir into the liquid mixture. Chill the dough slightly to make it easier to handle.

Roll out half the dough on a lightly floured board to a 1/2 inch thickness. Cut into doughnuts. Allow the cut doughnuts to dry for 10 minutes.

Heat 2 inches of oil to 370 degrees F (185 degrees C) in a large skillet. The dough should be at room temperature before frying. Dip a metal pancake turner into the hot oil each time before using it to move or turn a doughnut. Transfer the doughnuts to the skillet, one every 15 seconds. Fry each doughnut about 90 seconds per side. Remove the doughnuts and drain on paper towels. Repeat with the remaining dough.

To make the icing: Beat the sugar, egg white, and vanilla together until smooth. Drizzle onto the doughnuts after they have cooled.
Posted on 4/4/2005 1:47:07 PM
Chargha

Ingredients

Chicken-1 ½ kg(whole and slits marked on it)
Ginger and garlic paste-1 tsp
Red chillies-1 tsp
Juice of 4 lemons
Yellow food colour
White cumin-1 tsp
Black pepper-1 tsp
Vinegar-3 tsp
Salt to taste
Cooking Oil

Instructions

Wash the chicken inside and out, then marinate in salt, vinegar, lemon juice, ginger and garlic paste, red chillies, white cumin, black pepper and yellow food colour.


It is better to refrigerate the marinated chicken for 4 hrs but it can also be left outside.


Half an hour before cooking, heat Cooking oil in a deep pan or wok, deep fry the chicken on low heat, drain on absorbent paper and serve hot.
Posted on 4/4/2005 1:53:00 PM
thanx shah
and nice reciepies
plz keep it up
Posted on 4/4/2005 1:54:11 PM
Jilebi

Ingredients

250g maida (all-purpose) flour
25g gram flour
1 tbsp oil
1 cup yogurt
2 1/2 cups water
350g sugar
2-3 pinches yellow color
500g ghee or butter
4-6 threads saffron, soaked in 2 tbsp hot milk


Instructions

Mix together the flours, oil, yogurt and water to make a medium thick paste. Cover and keep overnight for fermentation.

Prepare a two string syrup with the sugar and water. Add yellow color and saffron to the syrup. Keep aside.

Beat the flour mixture well and fill in a plastic bag with a hole at the bottom.

Squeeze out the batter by pressing the bag into the hot ghee.

Drop medium sized whirls in a continuous flow beginning from outer circle and ending in the center. This will give better shape to the jalebies.

Posted on 4/5/2005 4:53:41 PM
Afghan Biscuits

Ingredients

185g butter, softened
1/3 cup castor sugar
11/2 cup plain flour
1 tsp cocoa
¼ cup coconut
2 cups cornflakes, lightly crushed
100g dark chocolate melted


Instructions


Cream butter and sugar in small bowl with electric mixture until light and fluffy.

Add flour and cocoa, beat until combined.

Transfer mixture to large bowl, add coconut and corn flakes; combine well.

Shape heaped tablespoonfuls of mixture into rounds, press flat between palms of hands. Place about 5cm apart on greased oven trays.

Bake in a slow oven for about 18 minutes.

Stand a few minutes on trays before lifting onto wire racks to cool. Spread tops with melted chocolate.

Make about 25.


Posted on 4/5/2005 4:56:30 PM
Broccoli Kofta

------------------------------------------------------------ --------------------

Ingredients :


Besan 2 tbsps.

Broccoli 250 gms.

Onion(finely chopped) 1 no.

Ginger-garlic paste 1 tsp.

Green chilies(finely chopped) 2 nos.

Oil frying

Salt to taste

Onions(medium) 3 nos.

Ginger paste 1 tbsp.

Garlic Paste 1 tbsp.

Green Chilies (chopped fine) 2 nos.

Coriander powder 1 tsp.

Tumeric powder 1 tsp.

Tomato puree ½ cup

Red chili powder 1 tsp.

Mawa ½ cup

Fresh cream ½ cup

Garam masala 1 tsp.

Oil 3 tbsps.

Salt to taste

Method :

Roast gram flour(besan) lightly.

Steam the broccoli, drain well and mash well.

Add the rest of the ingredients

And mix well and make small balls.

Deep fry till done. Keep aside.

For gravy:

Peel onions and boil with a cup of water for 10 minutes. Drain excess water, cool onions and grind into a fine paste.

Heat oil in a pan. Add boiled onion paste and cook for 5 minutes.

Add ginger paste, garlic paste, chopped chilies, coriander powder, turmeric powder and salt. Cook for another 3 minutes.

Add tomato puree and red chili powder and cook for another 10 minutes or till oil separates from the masala.

Mix mawa in 2 cups of water and add to the gravy. Bring it to a boil and simmer for 10 minutes stirring occasionally. Stir in fresh cream and garam masala powder.

Place the koftas in the serving dish and pour the gravy on top. Serve hot garnished with chopped coriander leaves.
Posted on 4/6/2005 1:07:14 PM
Badam Halwa

Ingredients

¼ kilo grams rotten almond seeds
1 cup pure ghee
125 grams khoya
½ spoon pista
½ liter thick milk
1 cup sugar
7-8 thick cardamom seeds
1 sheet silver gelatin paper

Instructions

Soak the almond seeds for 12 hours. Peel off its skin and grind it.

Heat almond paste and milk in a pan on low flame. When it boils, add sugar and mix well.

Fry khoya separately in ghee for 1-2 minutes, add almond-milk mixture and cardamom powder. Stir well.

When it becomes thick, take it down. Pour it into a greased plate and spread nicely.

Garnish it with pista and silver gelatin paper.





Posted on 4/7/2005 12:59:23 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 4/7/2005 1:11:00 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 4/8/2005 1:38:28 PM
Chicken Fingers

Ingredients

4 chicken breast fillets
11/2 cups dry breadcrumbs
1 tablespoon chopped fresh parsley
1 tablespoon lemon juice
1/2 cup flour
1 teaspoon salt
1/2 teaspoon red chilli powder
2 eggs, lightly beaten
1/2 cup olive oil

Ingredients: To make Chutney

1/2 fresh ginger mashed.
1 tsp finely chopped spring onion
2 tsp tomato ketchup
1-tsp soya sauce
1 tsp oil


Instructions

Cut the chicken fillets into long strips about 2cm wide.


In a bowl, combine breadcrumbs, parsley, lemon juice.


Place the flour,salt & red chilli powder in a large bowl and add the chicken strips. Mix it well until the chicken is coated.


Dip the chicken in egg. Coat with breadcrumb mixture. Place on a tray.


Refrigerate,covered,for 30 minutes.


Heat the oil in a large heavy-based pan and add half the chicken strips.


Cook over medium heat for 3 minutes each side or until the chicken is golden and cooked through. Drain on paper towels.


Cook remaining chicken fingers.


Instructions: To make Chutney

Mix together all the ingredients.


Serve Chicken Fingers with Chutney
Posted on 4/8/2005 1:40:53 PM
Sweet Rasgullas
Ingredients

1 litre milk
1/2 tsp. citric acid
1 1/2 cups sugar
4 cups water
2-3 drops rose essence

Cooking time : 1/2 hour

Serves: 6 helpings
Instructions
Heat the milk and bring to boil.
Cool the milk for a couple of hours. Remove the cream layer.
Reheat the milk and bring to a boil.
Add the citric acid dissolved in some water.
Stir slowly till the milk is fully curdled.
Keep as it is for 5 minutes.
Meanwhile heat the sugar and water in a wide sauce pan. Bring to a boil.
Strain the milk through a muslin cloth. Wash the chenna in the cloth under cold running water.
Press out the excess water and remove in a wide plate.
Gently knead into a soft dough by passing between fingers.
Make twelve equal sized balls of the dough.
Let them into the boiling water. Cover with a perforated lid. Boil for 13 to 15 minutes.
Take off from heat and cool them to room temperature.
Add essence and chill for at least 4 to 5 hours.
    
Posted on 4/13/2005 11:26:53 AM
Gulab Jamuns

Ingredients

2 1/2 cups dry milk powder
1/2 cup all-purpose flour
4 cups water
1 tbsp rose water
3 cups sugar
A pinch of saffron
1/8 tsp baking soda
1 1/2 cups heavy cream
50 cardamoms
2 cups ghee or butter

Instructions
Bring the water, rose water and sugar to boil, add the saffron, remove from heat and set aside.

Mix the milk powder, flour, soda, heavy cream well and knead until a soft dough is made.

Take a teaspoon of the dough, place one cardamom seed in it and make a small ball.

Similarly make the balls with the remaining dough, and fry them when the ghee is ready until golden brown.

Remove with a slotted spoon and transfer into the syrup, which should be quite warm.

Serve these delicious Gulab Jamuns with hot syrup and garnished with almonds or pistachio.
Posted on 4/13/2005 11:30:09 AM
nice recipies shah
Posted on 4/13/2005 11:32:24 AM
Posted on 4/16/2005 12:09:00 PM
Posted on 4/16/2005 12:13:21 PM
YEH SAB MAIN POST KER CHUKI HOON
CHALO KOI BAAT NAHIN
Posted on 4/19/2005 11:05:16 AM
GOLASH GOSHT

INGREDIENT

MEAT (MUTTON) ::: 1 KILO
OIL YA GHEE ::: 125 GRAM
LEHSAN :: 6 PIECES
ONION ::: 250 GRAM
TOMATO :::: 100 GRAM
SALT ::: AS U LIKE
HALDI ::: THORE SE (LITTLE ONE)
RED CHILLI :::: 2 SPOON

METHOD

sab sey pehley gosht ki jes size ki aap chahtey hain booteyan bana lein.onion key chelkey (uper side) alag ker key 1 inch square key pieces bana lein. en ko oil main red ker lein. phir gosht, chillies, tomatos, haldi, aur salt dal ker bhoonein. zara sa pani shamil ker lein. aur ouper dhakkan dey ker halki aanch per pakney dein. 45 minutes key bad mazeed halki ker dein.
es dooran lehsan ko bareek kat ker es main shamil karein. after some time jab gosht gal jaey tou bartan ko aag sey utar lein. aur dish main nikal ker ''''salad'' key sath pesh karein, ya khud estemal karein.
umeed hai aap sab issay pasand karein gey, aur pakaein gay aur phir mujhe khelayein ge
Posted on 4/19/2005 11:06:16 AM
Bonless Chicken

Boneless Chicken1/2 k.g
tomatoes..2 large size
green peppers...2 finely chopped
salt& red chillies...
Garlic&ginger paste 1tbs
Oil 3-4 tbs

Cut chicken in pieces.
heat oil with green peppers and garlic&ginger paste and then put chicken and stir fry for few minutes then salt&red chillies.and still fry for a while and put finely sliced tomatoes and put the lid on and cook on medium heat untill all water in the chicken dried.
Enjoy!
Posted on 4/19/2005 11:08:37 AM
Instant Easy Pizza

Ingredients:-
for pizza bread1chup meda
1T spoon Yeast
1&half tspoon baking powder
1 egg
4/5 Tspoon oil

for pizza's bread spread
Tomato sauce ,kate huay onion,cheez,
kate huay olive,green shimla mirch kati hui
kate huay tomatos

Directions:- 1)meda men oil, egg, B powderor yeast mix kr k achi tarah goond len
or about 30mintk liay wet nepkin se cover kr k rakh den
2)after this iski round form men bread bna len
3)is bread pe tomato sauce then cheese or iske uper
baki sab spread kren
4)350 F pe garm oven men 20mins
k liay bake kr len
Note:-oven bake pe heat up kren BROIL pe nai
means k pizza ko heat neeche se jani chahiay uper se nai
so uper wala broil on nai krenn

dont know men apko sab smja pai k nai
kuch smaj men ni aae to ASK len
Posted on 4/19/2005 11:09:16 AM
Posted on 4/19/2005 3:51:54 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 4/21/2005 11:34:00 AM
Pasta&Boiled Eggs


This an emergency recipe.

Pasta for 4 persons
Eggs 4-5
grated cheese
salt
butter



Boil pasta as directed on the packet.
Boil eggs till hard.
When pasta cooked add butter and stir fry few minutes and turn in a plate and cut the hard boil egg on it and spread cheese on top.
Enjoy!!!
_________________
Posted on 4/21/2005 11:35:32 AM
delicious
Posted on 4/25/2005 11:51:19 AM
Almond Cookies
Ingredients


Safflower oil for coating baking sheet , 2 3/4 cups whole wheat pastry flour , 1/2 cup date sugar , 1 teaspoon baking powder , 3/4 cup honey , 1/2 cup safflower oil , 1/4 cup soy margarine -- softened , 1 beaten egg , 1 tablespoon almond extract , 1 cup whole almonds


------------------------------------------------------------ --------------------

Method


1. Preheat oven to 300 degrees F. Lightly oil a large baking sheet. , 2. In a large bowl combine flour, date sugar, and baking powder. In a separate bowl combine honey, the 1/2 cup safflower oil, margarine, egg, and almond extract until very smooth. , 3. Mix contents of 2 bowls to form dough. Roll in small balls about 2 inches in diameter. Press into circles and place on cookie sheet about 2 inches apart. Press an almond into center of each cookie. , 4. Bake cookies for 12 minutes, watching carefully as they tend to brown quickly. Remove from cookie sheet and let cool on rack. , Makes 24 to 30 cookies.



Posted on 4/27/2005 2:14:36 PM
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