Shahrukh Khan
Age: 124
7661 days old here
Total Posts: 43596
Points: 0
Location:
Netherlands, Netherlands
Shahi Murgh Kabab
Instructions Clean, remove the skin, debone and keep the winglet bone intact.
With a knife-tip make a deep slit along the thick edge of the breast, taking care not to cut the piece.
Open out the slit pieces and flatten with a bat.
For the marination mix yellow chili powder, salt and lemon juice with the ginger and garlic pastes and apply this mixture to the flattened chicken breasts. Keep aside for atleast 30 minutes.
For the filling mash the paneer in a bowl, deseed and finely chop green chilies.
Clean, wash and chop the coriander leaves, finely chop the pineapple rings and roughly chop the cashewnuts.
Add these chopped ingredients, cumin, yellow chilies and salt with the mashed Paneer and mix well.
Place a portion of the filling in the middle of the marinated chichen breast and fold to make a round ball with the bone sticking out, refrigerate these for 15 minutes.
For the batter break the eggs in a bowl, add cornflour, flour, salt and water and whisk to make a batter.
Heat ghee in a kadhai, dip stuffed chicken breasts in the batter and deep fry over medium heat until light golden coluor.
For the finishing touch, grease a roasting tray with a little ghee, arrange the fried chicken breasts on it and roast in a pre-heated oven for 10-12 minutes.
Ingredients
Chicken, breasts 8 nos. Ghee for deep frying As required The Marinade Ginger paste 3½ tsps. Garlic paste 3½ tsps. Yellow chili powder ½ tsp. Lemon Juice 4 tbsps. Salt As required The Filling Paneer 300 gms. Green chilies 8 nos. Coriander leaves 20 gms. Pineapple rings 2 nos. Cashewnuts 40 gms. Black cummin seeds 3 gms. Yellow chili powder 3 gms. Salt As required The Batter Eggs 3 nos. Cornflour 150 gms. Flour 50 gms. Salt As required
Shahrukh Khan
Age: 124
7661 days old here
Total Posts: 43596
Points: 0
Location:
Netherlands, Netherlands
Kehtey Yogurt Chicken Ingredients
4 lb chicken pieces skinned 3 T lemon juice 3 ea garlic cloves minced 1 1/2 t soy sauce 1/2 t fine herbs 1 1/2 t turmeric 1/4 t freshly ground pepper 3/4 t ground ginger 3 c plain yogurt 1/2 t cinnamon 2 ea onions finely chopped 1/2 t ground cloves
Method Rub chicken with garlic, fine herbs and pepper. Combine remaining ingredients in large bowl. Add chicken, turning to coat well. Cover and marinate in refrigerator 24 hours turning occasionally. Preheat oven to 350. Remove chicken from marinade and place in single layer in large roasting pan. Tent with foil and bake 30 minutes. Remove foil, turn pieces and bake about 30 minutes longer or until lightly browned, basting occasionally with marinade. Serve immediately.
Shahrukh Khan
Age: 124
7661 days old here
Total Posts: 43596
Points: 0
Location:
Netherlands, Netherlands
SWEET AND SPICY SHRIMP Ingredients
1/4 cup soy sauce 1/2 teaspoon sesame oil 2 teaspoons sugar 1/2 teaspoon crushed red pepper 2 teaspoons cornstarch 1 tablespoon vegetable oil 1 small onion, cut into 1-inch pieces 1/2 medium green bell pepper, cut into 1-inch pieces 1 medium carrot, thinly sliced (1/2 cup) 3/4 pound uncooked peeled deveined large shrimp, thawed if frozen Hot cooked rice, if desired
Method 1. Stir together soy sauce, sesame oil, sugar, crushed red pepper and cornstarch until cornstarch is dissolved; set aside. 2. Heat oil in 12-inch skillet over medium-high heat. Stir-fry onion, bell pepper and carrot in oil 2 to 3 minutes or until crisp-tender. 3. Stir in soy sauce mixture and shrimp. Stir-fry 3 to 5 minutes, until shrimp are pink and firm and sauce is thickened. Serve over rice.
In a large skillet over medium heat, melt butter. Add squash and saute, stirring frequently until tender, 2 to 3 minutes. Season to taste with salt and pepper. , Variation: Sprinkle with 2 to 3 tablespoons freshly grated Parmesan cheese just before serving
1. In a large stockpot or Dutch oven over medium-high heat, sear chicken pieces in sherry by sauteing rapidly on both sides until browned (about 10 minutes). Remove from pot and set aside. , 2. Add green onions, tomatoes, corn, and sweet potatoes, and saute for 5 minutes in cooking liquid left in stockpot. If pot becomes dry, add a small amount of water. , 3. Add peas, chives, basil, tarragon, and chile and cook 5 minutes. Add stock, the water, and chicken pieces. Bring to a boil, then lower heat to medium, cover pot, and cook for 45 minutes. , Note: For an even tastier soup, make this recipe the night before, let cool, and then refrigerate overnight. The rich aroma and flavor of the herbs will intensify.
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
Shahrukh Khan
Age: 124
7661 days old here
Total Posts: 43596
Points: 0
Location:
Netherlands, Netherlands
Beef finger rolls Ingredients
1lb-mince beef 1 medium onion (finely diced) 1 medium tomato(seedless finely diced) 1/2 tsp crushed ginger and garlic 1 tbsp bay leaf and cumin seeds powder 1/3 tsp baking powder
Method Mix well all the above ingredients and make them into finger shape long rolls with the palm of ur hand at least 3 to four inches long because they will shrink during frying. If u like u can also bake it in the oven. On the baking sheet place the rolls and heat the oven to 300 degrees and put then for about 15 to 20 minutes u dont have to over cook them their color should not turn brown. serve hot with nan and raita makes a beautiful party dish. and believe me it is extremely delicious
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.
QUEEN VICTORIA
Age: 124
7562 days old here
Total Posts: 26285
Points: 0
Location:
Lahore, Pakistan
Apple and Cheddar Cheese Crumble Ingredients
5 large apples , 1 tablespoon ground cinnamon , 1/2 cup firmly packed brown sugar , 1/2 pound cheddar cheese -- grated , 1/2 cup flour , 1/2 cup rolled oats , 1/2 cup granulated sugar , 1/2 cup unsalted butter -- cut into small piece
1. Preheat oven to 375 degrees farenheit. Grease a 10-inch square baking dish. , 2. Peel and core apples. Cut each into 8 pieces. In a medium bowl, toss together apples, cinnamon, and brown sugar. Place in baking dish. , 3. In a medium bowl, combine cheese, flour, oats, and granulated sugar. Cut unsalted butter into dry ingredients with your fingers, a pastry blender, or two knives. Combine until mixture holds together in large crumbs. Cover apples with crumb mixture. Bake until apples are tender and topping is slightly browned (35 minutes).
1. Preheat oven to 375 degrees F. Lightly oil a 9- by 12-inch baking pan with shallow sides. , 2. In a medium saucepan over medium-high heat, cook apples, currants, lemon juice, vanilla, and date sugar until soft (about 15 minutes). Remove from heat and let cool. , 3. In a small bowl mix cinnamon, nutmeg, and almonds. Set aside. , 4. Sprinkle each sheet of filo with 2 teaspoons of the melted butter, then spread butter to coat filo evenly. Sprinkle sheets with almond mixture and pile one sheet on top of another. Line prepared baking pan with stack of filo sheets, folding edges where necessary to make 1-inch sides. , 5. In a small saucepan over medium heat, cook apricot preserves until soft, then spread evenly over top sheet of filo. Spoon apple mixture over preserves. , 6. Bake pastry until slightly browned (about 20 minutes). Let cool, then cut into 2-inch squares. , Makes 12 squares.
1. Preheat oven to 375 degrees F. In large bowl of electric mixer, beat eggs, oil, and vanilla until well combined. , 2. Combine flour, sugar, cinnamon, nutmeg, baking soda, baking powder, and salt, stirring to combine thoroughly. Add to egg mixture and stir to blend. Stir in apples and nuts. , 3. Spoon batter into a greased 9- by 13-inch baking pan, or a 10-inch fluted or plain tube pan. , 4. Bake until a skewer inserted in center comes out clean (30 to 40 minutes, or 40 to 50 minutes if using a tube pan). Cool 30 minutes in pan on rack before cutting. , * Timesaver Tip: Batter can be made ahead and frozen before baking. Line a 9- by 13-inch pan with heavy-duty foil and add batter. Freeze, uncovered, until frozen solid. Remove from pan; wrap tightly. For tube pan, spoon batter into unlined greased pan, wrap pan tightly with heavy-duty aluminum foil, and freeze. Label and date package. Freeze at 0 degrees F up to 4 weeks. To bake, peel off foil; put batter in greased pan. Bake in preheated 375 degrees F ove
1. Preheat oven to 325 degrees F. Wash and dry 14 tin cans14 to 16 ounces each, or 14 small (1-cup) souffle dishes; grease and flour insides. , 2. In large bowl of electric mixer, beat butter, sugar, eggs, and vanilla until fluffy. Beat 5 minutes on high speed, scraping bowl occasionally. , 3. Combine flour, baking powder, and salt. , 4. Add dry ingredients to batter alternately with milk. , 5. Spoon about 1/3 cup of batter into each prepared tin can. Bake until a toothpick inserted in center comes out clean, 25 to 30 minutes. (The tops will not brown.) , 6. Remove to a wire rack and cool completely, until the edges become dry and crusty. Run a knife around the inside of cans or dishes to loosen edges, tap on a counter, then turn cakes out; they should slide out easily. , 7. With a serrated knife, cut off and discard the rounded tops of cakes. Turn cakes upside down so cut edges are on the bottom. Cut cakes into two layers and fill with whipped cream and fresh fruit. , * Timesaver Tip: Cake batter can be
1. Preheat oven to 375 degrees F. In a large mixing bowl, combine flour and date sugar. Make a well in center of dry ingredients and grate in butter and stir in oil. With fingers or a pastry mixer, combine butter and flour mixture until it is the texture of cornmeal. Do not overmix or butter will melt. Add egg white, vinegar, and enough of the ice water to form 8 small balls of dough. Wrap each in plastic wrap and refrigerate for 10 minutes. , 2. In a saucepan over medium-high heat, combine cranberries, apples, apple juice, currants, and maple syrup. Cook, uncovered, until berries pop. In a small bowl combine arrowroot with lemon juice and add to cranberries along with cinnamon and lemon rind. Cook, stirring frequently, until mixture thickens. Remove from heat and let cool 10 minutes. , 3. Lightly flour a counter or breadboard. Roll each ball of dough into a 6-inch circle and press into a 4-inch tart pan (preferably one with fluted edges). Fill two thirds full with cranberry filling and sprinkle with ground
Place a 1-pound wedge of Brie on an ovenproof serving platter with a 1-inch-deep rim.. Bake in a preheated 350 degree F oven until softened and slightly runny (20 minutes). , Serve with crackers. , Nutr. Assoc. : 202 0
QUEEN VICTORIA
Age: 124
7562 days old here
Total Posts: 26285
Points: 0
Location:
Lahore, Pakistan
Baked Cranberry Apples Ingredients
8 large tart apples , 1 orange , 1/2 cup pecans -- toasted , 4 tablespoons butter -- melted , 1 cup cranberries , 1/3 cup maple syrup or honey , 1 teaspoon ground cinnamon
1. Preheat oven to 350 degrees F. Slice tops from apples. Carefully remove cores, taking care not to cut through to bottoms. , 2. Peel skin from orange, leaving the bitter white membrane. Dice orange peel. Juice orange. Discard membrane. Coarsely chop pecans. Drizzle 2 tablespoons of the melted butter in the bottom of a 9- by 12-inch baking dish. In a small mixing bowl combine cranberries, orange peel, orange juice, pecans, remaining butter, maple syrup, and cinnamon. , 3. Place 1/8 of the mixture into each cored apple. Put apples into baking dish. Cover pan with aluminum foil. Bake for 20 minutes. Remove foil and bake until a knife inserted in the side of apples meets no resistance (5 minutes). Apples will be tender but should still hold their shape.
1. Melt butter in a medium skillet. Stir in brown sugar, orange juice, rum (if used), and cinnamon. Bring to a boil; cook and stir over medium-high heat for several minutes, or until mixture is reduced by about one quarter. Sauce will be slightly syrupy. , 2. Peel bananas, split in half lengthwise, then cut into 1-1/2-inch pieces, or slice bananas crosswise into 1-inch chunks. Add bananas to sauce in pan. Cook bananas just enough to heat through, basting with sauce. Do not overcook, or bananas will be mushy. , 3. Spoon bananas and sauce over ice cream or cake. Serve immediately. , * Timesaver Tip: Recipe can be prepared up to 4 hours ahead. Just before serving, reheat sauce and add bananas. , Variation: Split 3 bananas lengthwise, then cut in half. Follow directions above, adding 2 tablespoons whipping cream or half-and-half along with ingredients in step 1. Arrange 3 banana slices per serving on dessert plates. Spoon on sauce. Garnish with mint sprig. , Microwave Version 1. Place butter in a 9- or 10-inc
PURPLINA
Age: 124
6993 days old here
Total Posts: 222
Points: 0
Location:
Singapore, Singapore
hai! Queen ji, Shahrukh ji, kya tum duno haf a Restaurant or sunthing over in Pakistan or haf u two been wrking as a Chef b4? Interesting recipes u haf cunm up wif,y dun the 2 of u join hands and publish a cook book?
1. In a large bowl combine sugar, flour, cocoa, baking powder, and salt. Cut butter in with a pastry blender until mixture resembles cornmeal. , 2. Store mix in one large plastic bag or package in 3-cup portions. (Mix should be measured firmly packed.) , 3. Mix made with butter or margarine can be stored in freezer up to 4 months. Mix made with shortening can be stored in cupboard up to 6 months. , Makes enough mix for 4 batches of brownies. , Nutr. Assoc. : 0 0 5390 0 0 2394
1. Preheat oven to 350 degrees F. In an 8- or 9-inch square pan, stir together Basic Brownie Mix, eggs, vanilla, and nuts until dry ingredients are well moistened. , 2. Bake until a toothpick inserted in the center comes out barely moist, 20 to 25 minutes. Do not overbake. , 3. Cool brownies on a wire rack, then cut into squares. , Double Chocolate Brownies: Stir 1 package (6 oz) semisweet chocolate chips into the batter. , Quick-Iced Brownies: Break up 1 or 2 milk chocolate bars into squares. After removing brownies from oven, place chocolate pieces on top and spread chocolate as it melts. , Microwave Version 1. In an 8- or 9-inch square glass dish, stir together Basic Brownie Mix, eggs, vanilla, and nuts until dry ingredients are well moistened. , 2. Shield corners of dish with aluminum foil. Microwave on 70% power 10 to 12 minutes, rotating dish, if necessary, for even doneness. Brownies are done when a toothpick inserted in center comes out barely moist. Remove foil shields the last 2 minutes of cooki
1. Preheat oven to 375 degrees F. In large bowl of electric mixer, cream butter and sugar until light and fluffy. Mix in egg and molasses. , 2. Combine flour, baking soda, cinnamon, ginger, cloves, and salt. Add to butter mixture, mixing thoroughly. , 3. Form dough into small balls. Place 1-1/2 to 2 inches apart on greased baking sheets. , 4. Bake until done10 to 15 minutes. Remove to wire rack to cool. , Makes 2 dozen cookies. , * Timesaver Tip: Cookie dough can be made ahead and frozen before baking. Place balls of dough on baking sheets. Freeze, uncovered, until frozen solid. Package in heavy-duty foil or plastic bags. To bake, place cookies 1-1/2 to 2 inches apart on greased baking sheets. Do not thaw. Bake at 375 degrees F 25 to 35 minutes. Remove from pans immediately. Cool on wire racks.
1. Place butter and chocolate in an 8- or 9-inch square glass baking dish. Microwave on 50% power 5 minutes, or until melted. Stir to combine. , 2. Stir sugar, flour, and baking powder into butter mixture with a fork. Beat in eggs and vanilla until mixture forms a batter. , 3. Sprinkle top with nuts and chocolate chips. Shield corners of dish with foil. , 4. Microwave on 50% power 12 to 15 minutes, turning if necessary to insure even doneness. Brownies are done when toothpick inserted in center comes out barely moist. Remove foil shields last 5 minutes of baking time. , 5. Cool completely, then cut into squares.
Makes about 1-1/4 cup. 1. Preheat oven to 375 degrees F. Using 1 tablespoon of the butter, lightly butter 4 custard cups. , 2. In a small saucepan over medium heat, melt remaining butter. Stir in flour and cook for 2 minutes, stirring constantly. Pour in milk and cook until mixture thickens. Remove from heat and add in honey, carob powder, coffee liqueur, and vanilla. Mix arrowroot with orange juice and add to carob mixture. , 3. Beat egg whites until stiff peaks form. Fold into carob mixture and pour into prepared custard cups. Set custard cups in a shallow baking pan and fill with hot water to one half the height of the pan. Bake souffle until slightly puffed and springy (15 to 20 minutes). Let cool and serve.
1. Combine flour, cinnamon, baking soda, nutmeg, and salt; set aside. , 2. In a large bowl beat together sugar, oil, and eggs. Stir in carrots and nuts. Add dry ingredients; mix to combine thoroughly. , 3. Lightly butter a ceramic or plastic fluted tube pan. Spoon in batter. Elevate pan on an inverted dish or plastic trivet. , 4. Microwave on 50% power 18 to 24 minutes, rotating pan a half turn, if necessary, for even cooking. Cake will pull away slightly from the side of the pan when done, and a skewer inserted in the center will come out clean. , 5. Cool slightly before inverting onto a serving plate. Serve with Cream Cheese Hard Sauce. , ----- Cream Cheese Hard Sauce ----- , With an electric mixer or by hand, cream together cream cheese, butter, and vanilla. Gradually beat in confectioners' sugar until smooth. , To make in food processor: Process cream cheese, butter, and vanilla. Add sugar all at once and process a few seconds. Cover and refrigerate to cool. Serve cool but not thoroughly chilled or sauc
1. In a small saucepan over medium-high heat, heat milk until it steams. Remove from heat and pour into a mixing bowl. , 2. In a separate bowl whisk together egg, egg yolks, and maple syrup until smooth. Add flour and vanilla. Mix arrowroot with apple juice and add to egg mixture. Add hot milk. Puree bananas in a blender, then add to egg mixture. , 3. Return custard to pan and cook over medium-high heat, stirring, until thick. Pour into 8 dessert glasses and chill in the refrigerator for 4 hours before serving.
1. Preheat oven to 375 degrees F. In a large bowl beat together eggs and vanilla. Add Cookie Mix; beat with electric mixer until smooth. Stir in chips and nuts (if used) by hand. , 2. Drop batter by tablespoonfuls onto ungreased baking sheets. Bake until golden brown (8 to 10 minutes). Remove to a wire rack to cool. , Makes 3 to 4 dozen cookies.
In a small saucepan, heat cream over medium heat. Stir in chocolate, butter, brown sugar, and corn syrup. Cool slightly before serving. , Makes about 2 cups.
yummy
