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?
PURPLINA
Age: 124
6998 days old here
Total Posts: 222
Points: 0
Location:
Singapore, Singapore
~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!
QUEEN VICTORIA
Age: 124
7567 days old here
Total Posts: 26285
Points: 0
Location:
Lahore, Pakistan
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.
QUEEN VICTORIA
Age: 124
7567 days old here
Total Posts: 26285
Points: 0
Location:
Lahore, Pakistan
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.
QUEEN VICTORIA
Age: 124
7567 days old here
Total Posts: 26285
Points: 0
Location:
Lahore, Pakistan
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.
Shahrukh Khan
Age: 124
7667 days old here
Total Posts: 43596
Points: 0
Location:
Netherlands, Netherlands
KARAHAI GOSHT ) Ingredients
1 kilo mutton or chicken 2 tsp ginger paste 2 tsp garlic paste salt according to taste 1 tsp freshly crushed black pepper 1/2 tsp red chili powder 5-6 tomatos (medium size) 3-4 whole green chilies 4 tbs oil
Method This dish is best cooked in a Wok (Karahi) but you can use a regular pot if you dont have a Wok. Add the meat in a pot 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. If you're using chicken you dont have to add water and can move on the the next step. When the meat has softened add everything, including the oil, except green chilies & tomatos. Increase the heat to dry water if any then add green chilis & tomatoes. Lower the heat and cook covered for 5-10 minutes. Then when the tomatos have softened, increase the heat and evaporate all the water. The end result should be with very little gravy. Serve with Naan.
Shahrukh Khan
Age: 124
7667 days old here
Total Posts: 43596
Points: 0
Location:
Netherlands, Netherlands
OVEN PANCAKES
Ingredients 1 cup buttermilk , 1 egg , 2 tablespoons vegetable oil or butter -- melted , 1 cup Sleep-in Pancake Mix (see recipe) -- plus one tbsp. , 1 tablespoon butter or margarine
Method 1. Preheat oven to 450 degrees F. With a wire whisk or fork, beat buttermilk, egg, and oil until well blended. Add pancake mix; beat until smooth. Or use food processor fitted with the steel blade: Put all ingredients in work bowl and pulse four or five times, just to combine ingredients. Do not overprocess. , 2. Use the butter to generously grease 2 baking sheets. Place briefly in preheated oven, watching to make sure butter doesn't burn. , 3. Remove pans from oven. Ladle batter onto hot baking sheets. Bake until browned (9 to 12 minutes). You do not need to turn the pancakes.
You can prepare it within 00:15 and serve to 12 Person(s)
Method Fry 2 onions on medium fire till brown. Mix the dry masalas in water to make a paste. Add to fried onions. Add rest of the [raw] onions. Stir. Add 2 tsp garlic paste. Stir. Add qeema. Let it cook till the water dries. Put 2 tsp of garlic paste in a cup of water, add to the pan, and "bhoono" the qeema till it becomes dark brown. Add chopped coriander and chopped green chilies for decoration. Mix and serve.
Put the meat in a pot on medium-low heat and dry the water already present in it stirring constantly to prevent burning along with salt, pepper and haldi.
When water dries add green chili, onion and dhuniya and dry water on high heat and remove.
Take the ready-made samosa strips available in market and use this filling. Seal the edges of samosa using a mixture of some flour dissolved in a little water and cooked into a thick paste.
Method (Step 1) Combine sugar, garlic, ginger, honey, lemon juice, sherry and crumbled stock cubes in a bowl to form a marinade. Add chicken strips and marinate for 30 minutes. Stir occasionally to coat. (Step 2) Drain chicken well and reserve marinade. (Step 3) Preheat a large browning dish on a microwave oven on HIGH for five minutes. Add oil and chicken strips and cook on High for three minutes. Stir once during cooking. (Step 4) Add reserved marinade, blended cornflour and water to chicken. Stir well. (Step 5) Cover and cook on High for five minutes.
Shahrukh Khan
Age: 124
7667 days old here
Total Posts: 43596
Points: 0
Location:
Netherlands, Netherlands
Curried Chicken Pieces ) Ingredients
One kg chicken pieces One tablespoon oil One tablespoon butter One onion, chopped Two sticks celery, sliced One cooking apple, chopped One clove garlic, crushed One tomato, skinned and sliced One green capsicum, chopped One tablespoon curry powder One tablespoon flour One-and-a-half cup chicken stock
Method (Step 1) Preheat large browning dish on High in the microwave oven for five minutes. (Step 2) Place chicken pieces with oil into dish and cook on High for six minutes. Turn over once during cooking. (Step 3) Remove chicken pieces and set aside. Wipe the browning dish. (Step 4) Place butter in the dish with onion, celery, apple, garlic, tomato and capsicum. Cook on High for three minutes. (Step 5) Return chicken pieces to dish. Blend curry powder and flour with a small quantity of stock. Add to chicken with remainder of stock. (Step 6) Cover and cook on High for twenty minutes. Stir occasionally during cooking.
Method 1. Mix together ginger & garlic pastes. Add salt, black pepper and white pepper. 2. Rub the paste on the chicken pieces. Leave aside for one hour. 3. Heat oil in kadhai and add the chicken pieces 4. Stir fry for 10-15 minutes. 5. Lower the heat and add the green chillies and water. 6. Simmer until chicken is tender. 7. Add lemon juice and serve hot.
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.
QUEEN VICTORIA
Age: 124
7567 days old here
Total Posts: 26285
Points: 0
Location:
Lahore, Pakistan
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.
QUEEN VICTORIA
Age: 124
7567 days old here
Total Posts: 26285
Points: 0
Location:
Lahore, Pakistan
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.
QUEEN VICTORIA
Age: 124
7567 days old here
Total Posts: 26285
Points: 0
Location:
Lahore, Pakistan
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.
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.
Method 1. Preheat oven to 375 degrees F. Lightly oil muffin tin. In blender or food processor, puree cheeses. Add egg and blend mixture well. , 2. By hand, stir dill, parsley, and garlic into cheeses. Spoon mixture into a bowl and cover with plastic wrap. Refrigerate while proceeding with next steps. , 3. Stack sheets of filo dough on a clean, dry surface. Brush each sheet with 1 teaspoon melted butter, and lay buttered sheets one on top of another. Cut piled sheets into 24 squares of 2-1/2 inches each. , 4. Press squares into muffin tin cups, and spoon 1 tablespoon cheese filling into each. Fold edges of filo over filling and lightly brush top of each filo pastry with remaining butter. , 5. Bake for 12 to 15 minutes, watching carefully so that pastries do not burn. Remove from tins, and let them cool slightly before serving.
You can prepare it within 01:00 and serve to 12 Person(s)
QUEEN VICTORIA
Age: 124
7567 days old here
Total Posts: 26285
Points: 0
Location:
Lahore, Pakistan
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.
QUEEN VICTORIA
Age: 124
7567 days old here
Total Posts: 26285
Points: 0
Location:
Lahore, Pakistan
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.
