Method 1 tsp methi 1 tomato 1 onion chopped 1 tsp zeera Salt to taste 1/4 tsp haldi powder 3-4 green chilies chopped 2-3 tbs oil This dish is made with as many vegetables as you like. Their quantity should be adjusted according to your needs and the size of the vegetable available. The following is a list of the vegetables that make a great dish, but you can adjust it according to your own personal likes/dislikes: Potato, Cabbage, Cauliflower, Eggplant, Radish, Bell peppers, Carrot, Peas, assorted beans, beetroot. Heat the oil and add all the ingredients and spices. Cover and cook on low heat till the water has dried and all the vegetables have become soft. It is better if they are a little bit crunchy. DO NOT ADD EXTRA WATER. LET THEM COOK IN THEIR OWN JUICES.
QUEEN VICTORIA
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( POTATOE KEBABS ) Ingredients
5 lbs......Potatoes- Red-medium 8 oz ......Green Chilies ¸ bunch....Cilantro 1 T .......Cumin seed 2 oz ......Pomegranate seed -dried 2 .........Eggs 1 t .......Red Chili powder 1 t .......Salt 14 oz......Butter Solids OR 2 cups veg.oil
Method a) Gather ingredinets.Cut green chilies & cilantro.Melt butter. b) Put the potatoes with water for boiling (water should barely cover potatoes) c) Check the doneness of potatoes (use a knife) d) When potatoes are done, remove from heat and peel them e) Put in freezer for 5 minutes. f) Remove from freezer. Mesh them coarsely. (you can use hands) g) Add -- salt, red chilies, green chilies, pomegranate seeds, cumin seeds & cilantro leaves and mix well. h) Crack and mix two eggs in a steel bowl. i) Put 2 T of melted butter in a fry pan and put on medium heat j) Take even portions of potato mix to make 2 inch rounds using hands (grease palms of both hands so that potato won't stick to hands) k) Flatten these 2 inch balls to make kebabs. - coat kebabs with eggs and put in frying pan. - change side after 5 minutes. l) These kebabs may be served with 'chutni' or 'raita' MAKES ATLEAST 50 KEBABS
Method Heat the oil and add zeera and whole red chili and saute til they start to brown. Then add the potato and rest of the spices along with a little water. Cover and cook on low heat till potatoes are soft. (10-15 minutes)
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Baked Bananas ---------------
INGREDIENTS
1 tablespoon cornstarch 1/2 cup sugar 1 cup water 2 tablespoons butter 1 1/2 teaspoons lemon juice 1/8 teaspoon ground nutmeg 1 pinch salt (optional) 7 ripe bananas
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). In a saucepan over medium-high heat, mix together cornstarch and sugar. Gradually stir in water. Bring to a boil, stirring constantly. Remove from heat, stir in butter, lemon juice, nutmeg, and salt. Peel bananas, and place in a casserole dish. Drizzle sauce over bananas. Bake in a preheated oven for 12 minutes. Serve warm.
~tasha~
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Absolutely The Best Shrimp --------------------------------
INGREDIENTS
1/2 cup all-purpose flour 1/4 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/4 teaspoon cayenne pepper 1 1/2 pounds fresh shrimp, shelled and deveined without tails 1/2 cup olive oil 4 cloves garlic, minced 1 shallot, chopped 1/2 cup fresh parsley, minced 1/2 teaspoon dried oregano, crushed 2 tablespoons white wine 2 tablespoons brandy
DIRECTIONS
In a small bowl, combine flour, salt, pepper and cayenne pepper. Mix thoroughly. Dredge shrimp in flour mixture. In a large skillet, saute dredged shrimp in olive oil for 5 minutes over high heat. Toss shrimp often to prevent burning. Transfer shrimp with a slotted spoon to a serving dish, leaving the oil in the pan. In the same pan, saute the garlic, shallot, parsley and oregano over medium heat for 3 minutes; stirring constantly. Spoon the mixture over the shrimp. Return pan to the heat. Preheat your broiler for medium heat. Pour the wine and brandy into the skillet and ignite with a match or lighter. When the flames die down, stir to loosen any browned bits on the bottom of the skillet; pour over shrimp. Place the serving dish of shrimp in a preheated broiler for about 2 minutes.
QUEEN VICTORIA
Age: 124
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Oreo cookie cake Ingredients
15 oz Oreo Cookies ¼ lbs Margarine (Melted) 8 oz Cream Cheese, softened 1 cups Powdered Sugar 12 oz Cool Whip 6 oz Instant Chocolate Pudding 2 ½ cups Milk
Crush all the cookies. (A food processor is good but I prefer the finger method). Set ¼ c of crumbs aside. Mix the rest of the crumbs with melted margarine. Press into the bottom of a 9 x 13 pan. Blend cream cheese and powdered sugar with a mixer until smooth. Fold in ½ c cool whips. Spread over crust. Refrigerate for 30 minutes. Mix pudding and milk together until smooth. Pour over crust. Refrigerate for 1 hour. Spread remainder of cool whip on top of pudding. Sprinkle with reserved cookie crumbs.
Mix Quick. Mix and sugar in medium bowl. Combine milk, egg, and extract in a small bowl. Add to dry ingredients. Drop by teaspoons onto lightly greased baking sheets. Bake 10-12 minutes at 375°F, until lightly browned. Makes 30-36 cookines.
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
Method 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. Fillings: 1.Grated Cheddar or Mozzarella Cheese 2.Pre cooked keema (mincemeat) 3.Grated carrots, cabbage, capsicum mixture. 4.Any other preferred filling that you like
QUEEN VICTORIA
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( Baarta - Penjabi Style Eggplant ) Ingredients
3 med eggplants 3 T oil 2 onions, sliced into think rings 5 cloves garlic 1.5 t turmeric 1 t crushed red chile 1/2 t ground cumin 3/4 t black pepper 1 T ground corriander 2-3 ripe tomatoes, chopped into bite-sized pieces 1 C frozen peas 1 T tamarind concentrate* 4 T fresh lemon juice 1/2 C cilantro
Method Punch holes all over the eggplants with a fork. Bake at 450 until partially darkened, soft, and mangled looking. (About 45 minutes.) It will look awful on the outside but will be nice and roasted on the inside. Put groups of ingredients in individual small glasses or other containers. The turmeric and chile in one; the cumin, black pepper, and coriander in a second; the tamarind and lemon juice in a third. While the eggplant is cooking fry the onions in the oil over med/med-high heat until they turn golden brown. Add the garlic for the last two minutes. Add the turmeric and red chile and sizzle, then add the cumin, black pepper and coriander, and stir. Add the tomatoes and peas and continue cooking, stirring frequently until the tomatoes are dissolved and the mixture has a saucy consistency. (You may have to add a little water to prevent scorching.) Mix the lemon juice and tamarind until smooth. Add into the onion/tomato mixture. Let the eggplant cool enough to handle. Scoop out the eggplant pulp (should be soft) and mush. Then add it into the other mixture. Take off heat and add in the cilantro.
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Pesto Pasta with Chicken -----------------------------
INGREDIENTS:
1 (16 ounce) package bow tie pasta 1 teaspoon olive oil 2 cloves garlic, minced 2 boneless skinless chicken breasts, cut into bite-size pieces crushed red pepper flakes to taste 1/3 cup oil-packed sun-dried tomatoes, drained and cut into strips 1/2 cup pesto sauce
DIRECTIONS:
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Heat oil in a large skillet over medium heat. Saute garlic until tender, then stir in chicken. Season with red pepper flakes. Cook until chicken is golden, and cooked through. In a large bowl, combine pasta, chicken, sun-dried tomatoes and pesto. Toss to coat evenly.
QUEEN VICTORIA
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Tortilla De Patatas (Spanish Omelette Recipe) Ingredients
4 medium-sized potatoes, peeled and thinly sliced 6 eggs 1 onion, chopped 1 green pepper, chopped ¼ litre olive oil Salt
Tortilla de patatas is basically a potato omelets (about 4cm thick). It is popular all over Spain and often served in bars as a tapa and is eaten either hot or cold. Some people prefer to make it without the onions.
First, heat the oil in a large frying pan and then gently fry the sliced potatoes until almost soft, stirring from time to time so that they don't burn on the bottom of the pan. Add the onion and the green pepper and continue frying until all the vegetables are soft. Drain the vegetables in a colander to get rid of the excess oil. Beat the eggs in a bowl and season with salt and pepper. Add the potatoes, etc. and mix well and check seasoning.
Heat a little oil in a frying pan on a moderate heat. Pour in the potatoes and eggs and shake the frying pan from time to time so that the omelets don’t stick to the bottom. Once the bottom of the omelets has set, turn the heat down low and cover the pan. After about ten minutes, turn the omelets by placing either a flat plate or saucepan lid on the frying pan and quickly turning over. Gently slide the omelets back into the frying pan and continue frying, once again shaking the pan from time to time so that it doesn't stick to the bottom, until it has set all the way through.
QUEEN VICTORIA
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Potato Bites 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
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 kebab 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 and enjoy the tasty snack.
~tasha~
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QUEEN VICTORIA said:
Tortilla De Patatas (Spanish Omelette Recipe) Ingredients
4 medium-sized potatoes, peeled and thinly sliced 6 eggs 1 onion, chopped 1 green pepper, chopped ¼ litre olive oil Salt
Tortilla de patatas is basically a potato omelets (about 4cm thick). It is popular all over Spain and often served in bars as a tapa and is eaten either hot or cold. Some people prefer to make it without the onions.
First, heat the oil in a large frying pan and then gently fry the sliced potatoes until almost soft, stirring from time to time so that they don't burn on the bottom of the pan. Add the onion and the green pepper and continue frying until all the vegetables are soft. Drain the vegetables in a colander to get rid of the excess oil. Beat the eggs in a bowl and season with salt and pepper. Add the potatoes, etc. and mix well and check seasoning.
Heat a little oil in a frying pan on a moderate heat. Pour in the potatoes and eggs and shake the frying pan from time to time so that the omelets don’t stick to the bottom. Once the bottom of the omelets has set, turn the heat down low and cover the pan. After about ten minutes, turn the omelets by placing either a flat plate or saucepan lid on the frying pan and quickly turning over. Gently slide the omelets back into the frying pan and continue frying, once again shaking the pan from time to time so that it doesn't stick to the bottom, until it has set all the way through.
~tasha~
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Spanish Country Bread --------------------------
1-1/4 cups warm water 1 pkg dry yeast 3-1/4 cups bread flour or unbleached, all-purpose flour 3 tsps salt cornmeal or bread crumbs for sprinkling (optional) 1 egg white for brushing
In a small cup, mix 1/4 cup of the warm water with the yeast. While this mixture sits, mix the flour an salt in a large bowl. Add the softened yeast and the remaining cup of warm water. Mix with a wooden spoon, then turn out onto a working surface and knead for a few minutes, adding a little more flour if necessary until the dough holds together well. Place the dough in an oiled bowl, turn to coat with the oil, cover with a towel and place in a warm, draft-free spot for about 3 hours, or until double in size.
Punch down the dough and knead for a few minutes. Divide into 2 equal parts. Roll each piece into an oblong about 5x20" inches. Starting with a long side, roll up tightly, jelly-roll fashion. Pinch to seal the seam and the ends. Place the loaves, seam side down, on a cookie sheet that has been sprinkled with cornmeal or bread crumbs. Slit the tops in several places, diagonally, with a sharp knife. Cover with a towel and place in a warm spot, again, for 1 hour, or until double in size.
Preheat oven to 450°F. Bake the bread on the middle-upper rack for 20 minutes. If you want a gloss to your crust, mix an egg white in a small bowl with 1 tsp water. After baking 10 minutes, brush the egg mixture on the bread and continue baking the remaining 10 minutes.
~tasha~
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Baked Shrimp In Lemony Garlic Sauce -----------------------------------------
1 1/4# large shrimp, peeled and deveined Cooking Spray 1/4 C fresh lemon juice 2 T light butter, melted 3 garlic cloves, minced 1 t Worcestershire sauce 3/4 t lemon pepper seasoning 1/4 t ground red pepper 2 T chopped fresh parsley
Preheat oven to 425°F.
Arrange shrimp in a single layer in a 13x9" baking dish coated with cooking spray. Combine lemon juice and next 5 ingredients; pour over shrimp.
Bake at 425°F for 8 to 10 minutes or until shrimp is done. Sprinkle parsley over shrimp; serve immediately.
Yield: 4 servings (serving size: 3 ounces shrimp and 2 T sauce)
~tasha~
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Asian Seafood Tart -----------------------
1 pkg. (15 oz.) refrigerated pie crusts 2 eggs 1 1/2 TBLSP. Asian Seasoning Mix (I don't have this yet, so I used some ground ginger, garlic powder and some teriyaki sauce) 1 pkg. (8 oz.) flake-style imitation crab meat 4 oz. mozzarella cheese, grated 1/4 cup carrott, grated 1/4 cup green onions, thinly sliced
Preheat oven to 375°F. Allow pie crusts to sit out while preparing filling.
Separate one egg reserving white for later. Take yolk from separated egg plus the other egg and place in bowl. Add seasonings. Add chopped crab meat, grated carrot, sliced green onion, and grated cheese.
Take either your PC deep dish baker, or a deep dish pie plate, and lay one crust in the bottom, pressing up the sides as you go. Brush bottom crust lightly with egg white. Place filling in crust.
Roll out lightly the top crust. Take a cookie cutter and cut a 3" circle from middle of crust. Cut remaining circle of crust into 12 even wedges.
In pie pan, turn down crust from sides of pan, about 1/2", over filling. Place cut wedges from top crust onto bottom crust, with points facing the middle, in an overlapping fashion. Then take 3" circle from middle and place in the middle of the pie. Brush lightly with egg white and bake for 30-35 minutes.
~tasha~
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Curried Chicken Salad --------------------------
1/2 cup light mayo 1/2 cup fat free plain yogurt 3/4 tsp curry powder 1/4 tsp salt 3 cups cooked diced chicken 1 1/2 cups seedless grapes, cut in half 3/4 cup celery, sliced 1/3 cup green onions w/tops, thinly sliced 2 Granny Smith apples 1/3 cup pecans, chopped 1 medium cantaloupe (I don't have this for tonight, it's not in season) lettuce leaves
In small bowl, blend mayo, yogurt, curry powder and salt; set aside.
Dice chicken and cut grapes. Core and slice apples, cut into small pieces. Chop pecans. Combine chicken, grapes, celery, green onions, apples and pecans in large bowl. Add mayo mixture; mix lightly. Cover and refrigerate at least 1 hour or overnight.
Place cantaloupe slices on bed of lettuce and top w/chicken mixture.
London_Girl
Age: 124
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QUEEN VICTORIA said:
( POTATOE KEBABS ) Ingredients
5 lbs......Potatoes- Red-medium 8 oz ......Green Chilies ¸ bunch....Cilantro 1 T .......Cumin seed 2 oz ......Pomegranate seed -dried 2 .........Eggs 1 t .......Red Chili powder 1 t .......Salt 14 oz......Butter Solids OR 2 cups veg.oil
Method a) Gather ingredinets.Cut green chilies & cilantro.Melt butter. b) Put the potatoes with water for boiling (water should barely cover potatoes) c) Check the doneness of potatoes (use a knife) d) When potatoes are done, remove from heat and peel them e) Put in freezer for 5 minutes. f) Remove from freezer. Mesh them coarsely. (you can use hands) g) Add -- salt, red chilies, green chilies, pomegranate seeds, cumin seeds & cilantro leaves and mix well. h) Crack and mix two eggs in a steel bowl. i) Put 2 T of melted butter in a fry pan and put on medium heat j) Take even portions of potato mix to make 2 inch rounds using hands (grease palms of both hands so that potato won't stick to hands) k) Flatten these 2 inch balls to make kebabs. - coat kebabs with eggs and put in frying pan. - change side after 5 minutes. l) These kebabs may be served with 'chutni' or 'raita' MAKES ATLEAST 50 KEBABS
~tasha~
Age: 124
6393 days old here
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Location:
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Tomato and mozzarella quiche ----------------------------------
Ingredients : 1 savoury pastry case 2 packets mozarella 6 tomatoes 4 tablespoons grated hard cheese Salt & pepper
Recipe : Prehe 180°C (350°F). Wash and core tomatoes. Place pastry case in faln dish. Spread with mustard, then slice mozarella and arrange in pastry case. Slioce tomaotes and arrange on top. Season. Sprinkle with grated cheese. Slide dish into oven, leave to bake for about 45 mins, checking regularly.
Advice : Cook for between 45 mins and an hour, or until the mozarella liquid has evaporated.
1. Melt butter and chocolate together gently, over a low heat 2. Separate eggs, beat, then add to chocolate mixture 3. Add sugar, baking powder and cornflour, mix well.Stir in chocolate chips if using 4. Pour mixture into a greased 20 cm (8in) cake tin 5. Cook for 30 minutes in a medium oven 6. Test middle with knife to make sure cooked - if knife comes out clean, cake is done. 7. Leave to cool for 10 mins, remove from tin and cool on wire rack 8. Dust with icing sugar to finish
Advice : For a sandwich cake, double quantity and slice in half after cooling, or bake in separate tins. Make a butter cream chocolate buttercream filling, and sandwich together.
Try adding cherries or other ingredients for a change.
~tasha~
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Bread and butter pudding -----------------------------
Ingredients : Butter for greasing 4 thin slices of bread (100g/4oz) 25g/1oz butter 50g/2oz sultanas or currants A pinch of ground nutmeg or cinamon 400ml/14 fluid oz milk 2 eggs 25g/1oz granulated sugar
Recipe : *Allow fininshed pudding to stand for 30 minutes before baking*
1- Grease a 1 litre (1 3/4pint) pie dish.
2- Cut crusts off bread, and spread with plenty of butter, then cut into squares or triangles.
3- Arrange a layer of bread, buttered side up, in the bottom of the dish, then alternate with currants/sultanas until your have used all the bread.
4- Sprinkle each layer with nutmeg or cinnamon, to taste.
5- Finish with a layer of bread, arranged attractively, then put to one side.
6- Gently warm the milk to 65°C/150°F, DO NOT allow to boil.
7- Put eggs in a bowl, add most of sugar, then beat with a fork and stir in warm milk.
8- Strain custard mixture over bread, sprinkle with nutmeg and remaining sugar and leave to stand for 30 minutes.
9- Preheat oven to 180°C/350°F/gas mark 4.
10- Bake for 30-40 minutes, until custard sets and top has browned.
Advice : This classic pudding makes great winter comfort food!
If using a pressure cooker, make sure the dish you have chosen fits and cover the pudding with foil or greaseproof paper while cooking, tied securely with string.
Cook at 15lb pressure for 9 minutes, then reduce pressure slowly and brown under grill.
~tasha~
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Carrot cake ----------------
Ingredients :
250 g carrots 200 g self raising flour 200 g sugar 3 eggs 250ml peanut oil 1 teaspoon cinnamon 1 teaspoon ground nutmeg 1 pinch salt 100 g chopped mixed nuts 100 g raisins For the topping: 120 g cream cheese 200 g icing sugar 30 g butter 1 lemon 1 teaspoon vanilla powder
Recipe :
Preheat oven to 300°F(150°C). Grease a 23cm cake tin or 28cm loaf tin. Peel and finely grate carrots. Beat eggs, sugar and oil for 2 minutes. In a seperate bowl, mix the flour, cinnamon and nutmeg. Add the carrots, raisins and nuts. Pour the mixture into your cake tin. Cook for 45 minutes, leave to cool before removing from cake tin. Squeeze the lemon, mix the cream cheese, butter, icing sugar and lemon juice. Ice the cake with topping.
Recipe : Cook peas in boiling salt water for 15 minutes. Cut chicken into strips. Saute chicken in butter for 3 minutes, then add chopped shallot and cook for 2 minutes. Add 50ml stock, creme fraiche and saffron, then leave to simmer for 5 minutes. Add peas.
Make risotto: In a large pan, saute onions in butter, add rice and brown for a minute. Add 150ml stock, stir well, then add rest. Once rice is cooked, add rest of butter, then cheese. Serve with chicken and peas.
London_Girl
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QUEEN VICTORIA said:
Oreo cookie cake Ingredients
15 oz Oreo Cookies ¼ lbs Margarine (Melted) 8 oz Cream Cheese, softened 1 cups Powdered Sugar 12 oz Cool Whip 6 oz Instant Chocolate Pudding 2 ½ cups Milk
Crush all the cookies. (A food processor is good but I prefer the finger method). Set ¼ c of crumbs aside. Mix the rest of the crumbs with melted margarine. Press into the bottom of a 9 x 13 pan. Blend cream cheese and powdered sugar with a mixer until smooth. Fold in ½ c cool whips. Spread over crust. Refrigerate for 30 minutes. Mix pudding and milk together until smooth. Pour over crust. Refrigerate for 1 hour. Spread remainder of cool whip on top of pudding. Sprinkle with reserved cookie crumbs.
