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***QUEEN’s KITCHEN***

Tamarind Rice (Puli Sadam) ( Tamilian Style)
Ingredients:

Tamarind        &nbs p;        - 1 oz

Rice         &n bsp;         &n bsp;     - 11/2 cups

Dry chillies        &nbs p;      - 4

Gingely oil         &nb sp;     - 1 dsp

Ghee         &n bsp;         &n bsp;    - 2 dsp

Black gram dal        - 11/2 tsp

Bengal gram dal        - 11/2 tsp

Mustard seeds         & nbsp;- 1 tsp

Fenugreek        &nb sp;        - 1/4 tsp

Cashewnuts        &n bsp;      - 16

Asafoetida powder    - a pinch

Turmeric powder       - 1/4 tsp

Salt to taste

Method:

    Soak the tamarind in one cup of water for 15 minutes and draw the pulp and strain. Cook the rice in boiled water and drain it. Fry and powder, the black gram dal and the fenugreek and mix them with turmeric powder and asafoetida.
    Fry the mustard, pieces of dry chillies, bengal gram, cashew nuts in gingely oil, add the tamarind water, the powdered turmeric and asafoetida and boil till thick. Add enough salt and mix the rice and the ghee.
Posted on 12/24/2005 3:12:53 PM
Saffron Rice
Ingredients

Saffron          ;           ;   - 1/2tsp
Hot milk         &n bsp;         &n bsp;- 2tap
Rice         &n bsp;         &n bsp;     - 150gms
Ghee         &n bsp;         &n bsp;  - 45gms
Cardamom seeds     - 3
Cinnamon        &nbs p;        - 1inch
Cold milk         &n bsp;        - 2/3cup
Sugar         & nbsp;         & nbsp;  - 4tsp
Thick cream         & nbsp;    - 2tsp
Flaked almonds        - 30gms
Toasted walnuts       - 30gms
Raisins          ;           ;  - 30gms
Method:

Saffron should be socked in the hot milk. Cook the rice for five minutes, and drain. Melt ghee in a saucepan saute rice, cardamom and cinnamon for three minutes. Add cold milk and sugar cook over low heat, cover until the rice is fully cooked. Add cream and saffron milk, cover cook for 1 minute. Rice is ready to serve. While serving decorate it with almonds, walnuts, raisins, mace, and mint leaves.

Tip : A drink of saffron mixed in hot milk is good for complexion.
Posted on 12/24/2005 3:14:14 PM
Dosa
Ingredients:     
White gram dal - 2 cups
Rice    - 4 cups
Salt - to taste
Fenugreek - 1 tsp



Method:

Grind the dal and rice separately with some water until it become a fine paste. Add salt to it and mix well. keep it overnight for fermentation. The flour should be little dilute than the idli flour so that dosa is made thinner.

In a flat frying pan the flour is poured and spread into a thin round, little ghee is poured on both sides of the dosas when it turns golden brown it is ready to serve. Many types of dosas are made The thinner and crispier the dosa, the better it tastes. Masala Dosa can be made by keeping potato masala inside the Dosa.

Idli can be taken with Coconut Chutney or Sambar
Posted on 12/27/2005 4:56:15 PM
Sambar
Ingredients:

Sambar dhal   -11/4 cup

Vegetables like brinjal,
ladies finger, potato,
carrot, tomato etc. - 1 cup each

Chopped onions  - 1

Green chillies    - 5

Turmeric      - 1 tsp

Salt         &n bsp; - To taste

Tamarind   - 5gms to 10gms

To be ground:

Coriander seeds    - 11/4 dsp

Dry chilies   - 14

White gram dal     - 1 dsp

Fenugreek    - 1 tsp

Grated coconut (optional)- 1/2 cup

Asafoetida      - 1 tsp

Oil     -2 tsp

To season

Oil      - 3 dsp

Curry leaves     - 2 sprigs

Mustard      - 1 tsp

Broken dry chilies - 4

Fenugreek   - 1 tsp

Method:

Cook the dal, add the sliced vegetables, onions, chillies salt and boil. Meanwhile roast the ingredients of the masala in 2tsp of oil and grind it. Add the turmeric and the masala to the dal and vegetables and boil for some time. Fried and powdered fenugreek and asafoetida are added. Season with mustard, chillies and curry leaves in oil. To add the taste little tamarind water is poured into the sambar.

lnstant sambar powders are also available in the market
Posted on 12/27/2005 4:56:59 PM
Fish Curry
Ingredients:     
Fish - 500gms
Coriander - 1 dsp
Cummin seeds - 1/4 tsp
Grated coconut - 1/2 cup
Garlic - 1/2 dsp
Ginger 1/2 inch - 1 piece
Curry leaves - 2 sprigs
Oil - 3 dsp
Dry chillies - 12
Pepper - 1/2 tsp
Turmeric powder - 1/2 tsp
Onion pieces - 1/2 cup
Green chillies - 4
Mustard and fenugreek - 1/2 tsp each
Tamarind - a ball, the size of a lime

Method:

    Soak the tamarind in 2 cups of water and extract the juice. Grind together the chillies, coriander, pepper, cummin seeds and turmeric together and the coconuts separately. Crush the ginger, green chillies and garlic. Dilute the masala in the tamarind water.
    Splutter the mustard, fenugreek and the curry leaves in oil and saute the crushed ingredients. Add the masala and tamarind water and salt. When it boils add the fish, put the lid on and let the curry simmer for sometime. Remove when the gravy thickness, serve with rice.
Posted on 1/5/2006 7:01:01 PM
Fish Balls
Ingredients:     
Fish without bones - 250gms
Minced onion - 1/2 cup
Minced ginger - 1 tsp
Green chillies minced - 4
Bread - 2 slices
Salt     
Egg - 2 tsp
Oil to fry     

Method:

    Mince the fish well. Mix the minced onion, ginger and green chillies along with the egg, broken bread crumbs, lime juice and salt to taste. Make balls the size of a lime each and keep aside when ready to serve, heat about one or one half cup of oil, arrange a few balls, cover the frying pan with a lid for sometime. When the underside is golden, turn the balls. When they are brown evenly, take them out and use them hot, accompanied by potato chips and any sauce.
Posted on 1/5/2006 7:03:07 PM
Chicken Kofta
Ingredients:

skinned and boned chicken, chopped coarsely - 500gms

garlic     - 1

ginger piece- 1 inch   

garam masala- 4 tsp

turmeric powder - 1/2 tsp

2 tbsp Coriander leaves

1/2 green pepper (bell) chopped

2 fresh green chillies

1/2 tsp salt

6 tbsp oil

Method:

Put all the ingredients except oil in a blender and blend the mixture till it is finely chopped. Shape the mixture into 16 small balls. Heat the oil in a Kadai and fry the koftas for 8 to 10 minutes turning them occasionally to ensure they cook evenly. Drain the kofta on a paper towel. Serve it hot with lime pickle or tomato sauce.

Tip: While blending a egg is added without the yoke will make the balls firm without breaki
Posted on 1/5/2006 7:05:35 PM
Tamarind Rice (Puli Sadam) ( Tamilian Style)
Ingredients:

Tamarind         - 1 oz

Rice       - 11/2 cups

Dry chillies        - 4

Gingely oil        - 1 dsp

Ghee        - 2 dsp

Black gram dal        - 11/2 tsp

Bengal gram dal        - 11/2 tsp

Mustard seeds         & nbsp;- 1 tsp

Fenugreek     - 1/4 tsp

Cashewnuts      - 16

Asafoetida powder    - a pinch

Turmeric powder       - 1/4 tsp

Salt to taste

Method:

    Soak the tamarind in one cup of water for 15 minutes and draw the pulp and strain. Cook the rice in boiled water and drain it. Fry and powder, the black gram dal and the fenugreek and mix them with turmeric powder and asafoetida.
    Fry the mustard, pieces of dry chillies, bengal gram, cashew nuts in gingely oil, add the tamarind water, the powdered turmeric and asafoetida and boil till thick. Add enough salt and mix the rice and the ghee.
Posted on 1/9/2006 7:16:07 PM
Nawabi Pulao (Hyderabadi Meal)
Ingredients:

Chicken          ;    - 1/2 kg       

Mutton                - 1/4 kg

Curd         &n bsp;        - 1 cup

Milk         &n bsp;         - 1 cup

Rice         &n bsp;         &n bsp;- 1/2 kg

Eggs         &n bsp;         &n bsp;- 2

Onions                - 3

Shelled green peas - 1/2 cup

Pod garlic             - 1

Big piece of ginger - 1

Rose water         & nbsp; 

Oil for frying

Salt to taste

Method:

    Wash rice and soak in water for 15 minutes. Cook it with salt and water.
    Clean and cut the mutton into cubes and joint chicken. Boil the eggs and keep aside. Boil green peas with salt and keep aside. Slice the onion. Grind ginger and garlic to a smooth paste. Heat ghee in a frying pan. Add onions, ginger, garlic paste and fry well. Add mutton pieces and fry for a few minutes. Add jointed chicken and fry well. Add 3 cups of water and salt to taste and cook on a slow fire until the meat is tender and only 1/3 of the gravy is left.
    Add some more ghee and add well beaten curds. Cook on a slow fire until the curd gets absorbed by the meat. Add 1 teaspoon of rose water after this has cooled. Take a heavy bottomed vessel and arranged alternate layers of rice cooked meat, making sure that the first and last layer consist of rice. Place in an oven and cook until the rice grains are separate. Serve garnished with fried onions, quartered hard, boiled eggs and boiled green peas.
Posted on 1/9/2006 7:17:20 PM
humien bihari kabab ki recipe chahie
aur kuch diff salads ki
ab sare pages dekhain peeche kay

oops

himmat kero wafa shroo hojao
Posted on 1/10/2006 1:28:52 PM
yup dear
bihari kababs ki reciepie aur salads ki bhi hain peechhay
himmat kero
Posted on 1/10/2006 2:38:06 PM
Boneless Butter Chicken
Serves        : 4

Cooking time : 20min.

Ingredients :

Boneless chicken   - 800gm
Tomato puree       - 300ml
Brown onion paste - 50gm
Ginger paste       - 30gm
Garlic paste       - 30gm
Red chilly powder - 1tsp
Garam masala       - 10gm
Sugar     - 10gm
Cooking butter     - 150gm
Water       - 150ml
Fresh cream        - 50ml
Salt        - to taste
4 green coriander springs for garnish
Method :

Apply 50gms of butter to the chicken pieces and cook in Mighty wonder for 5 minutes on high. Mix in a separate bowl all ingredients except fresh cream and coriander. Add chicken pieces in the above mixture.

Cook in Mighty wonder for 7 minutes and stir. Cook in Mighty wonder for another 6 minutes and stir. Add cream and cook in Mighty wonder for 2 minutes. Garnish with green coriander.
Posted on 1/28/2006 5:28:47 PM
Stuffed Capsicum
Serves        : 4

Cooking time : 5min.

Ingredients :

Capsicum large    - 4
Boiled potatoes     - 250gm
Garam masala powder - 1tsp
Red chilly powder     - 1/2tsp
Broken cashew nuts    - 20gm
Sultana (Kishmish)     - 10gm
Oil       - 10ml
Salt     - 1tsp
Method :

Cut capsicum from the top and remove all the seeds. Peel and mash potatoes. Mix spices and dry fruits into the mashed potatoes. Stuff the mixture into the capsicum.

Oil the capsicum on the outside, grease the cutting edge cook 'N' Serve and place the capsicum in it. Microwave on high for 5 minutes.
Posted on 1/28/2006 5:29:24 PM
Dum Aloo
Serve        : 4

Cooking time : 20min

Ingredients :

Small potatoes    - 400gm
Brown onion paste - 50gm
Tomato puree     - 100ml
Cashew nut paste   - 30gm
Ginger paste      - 2tsp
Turmeric powder - 1/2tsp
Garam masala powder - 1tsp
Red chilly powder    - 1/2tsp
Water     - 150ml
Oil     - 30ml
Salt    - 1tsp
Method :

Prick potatoes, place them in mighty wonder and microwave for 8 minutes on high. Peel and keep aside.

Mix all the ingredients. Add 2 teaspoons of oil. Put the contents in the mighty wonder and microwave for 8 minutes. Add potatoes to the contents in mighty wonder and cook for 4 minutes on high.
Posted on 1/28/2006 5:31:04 PM
Chicken Biriyani
Serves : 4

Cooking Time : 29 min.

Ingredients :

Chicken pieces
without skin    - 500gm
Basmati rice   - 250gm
Oil     - 100ml
Water    - 700ml
Green Cardamom   - 3
Brown Cardamom   - 1
Cloves    - 3
Cinnamon - 1inch stick
Bay leaf    - 1
Ginger paste - 15gm
Garlic paste   - 10gm
Red Chilly powder - 1/2tsp
Saffron       - a pinch


For garnish :

Green Coriander chopped    - 10gm
Method :

Wash rice and drain. Soak it for 20 minutes.

Wash chicken pieces. Put chicken in Cutting Edge Cook 'N' Serve and add 700ml water, oil and all spices except saffron, salt, ginger and garlic paste and microwave on High for 10 minutes. Remove chicken and strain the stock.

Arrange chicken in a dish and place rice on top. Pour 500ml stock (if stock is less than 500ml, add milk). Add salt. Cover and microwave for 9 minutes.

Dissolve saffron in a teaspoon of warm milk, add to rice and microwave for 10 minutes on high or till cooked.

Garnish with chopped green coriander.
Posted on 1/28/2006 5:32:30 PM
ek cup cofee milay gee
Posted on 1/30/2006 11:41:30 AM
naee
Posted on 1/30/2006 12:22:17 PM
main chicken koftay banaon gi ...laikin sunday...sunday ko hi time milta hay
Posted on 2/2/2006 10:21:37 AM
ok good
main bhi sunday ko hi cooking ker pati hoon time na honay ki wajha say
Posted on 2/2/2006 5:04:43 PM
Cauliflower Fry
Ingredients:

Cauliflower - 250 gms

Minced onions    - 3/4 cup

Minced tomatoes   - 3/4 cup

Refined oil      - 5 dsp

Slit green chillies - 4

Salt solution

Fried cummin seed powder - 1/2 tsp

Flour     - 3 dsp

Turmeric powder   - 1/2 tsp

Ginger pieces    - 1 dsp

To be ground:

Garlic     - 1 dsp

Ginger pieces   - 1 dsp

Method:

    Parboil the flowerlets in water in which turmeric and salt are mixed. Drain it well. Keep the flour on a paper, put the flowerlet on it and shake till all the pieces are coated. Fry this in a dsp of oil and remove them. Pour the remaining oil. Fry the ground things first, then the onions and green chilllies. When the onions turn colour, add the tomatoes and the fried cauliflower and enough salt and stir well. When the flowerlets are coated, sprinkle the cummin seed powder, mix it and remove from fire.
Posted on 2/4/2006 1:59:37 PM
Cucumber Kichadi
Ingredients:

Cucumber pieces - 31/2 cup

Curds    - 2 cups

Green chillies   - 8

Grated coconut - 1/2 cup

Red chillies    - 4

Mustard     - 1 dsp

Ghee or dalda - 1 oz

Salt to taste

Method:

    Peel cucumber. Remove seeds and cut into very thin long pieces. Keep aside mixed with a little salt (about 1 tsp). Squeeze out the water from the cucumber pieces, add 2 cups curds and salt to taste. Crush 3/4 spoon mustard and the green chillies and add it to the cucumber together with the grated coconut. In a frying pan heat one oz ghee, put the remaining mustard into it. When mustard seeds crackle, add the broken red chillies and fry. Pour the whole thing into kichadi. Stir well and use.
Posted on 2/4/2006 2:02:28 PM
good job
Posted on 2/11/2006 1:09:24 PM
Corn Flakes Pudding
Ingredients :

1 Corn Flakes    - 1cup
Butter (Amul) - 1tbs
Sugar      - 11/4cup
Grated coconut   - 1/4cup
Orange juice - 2tbs

2 Condensed milk (Milkmaid) - 1tin
Milk - 2 tins (same tin as that of the condensed milk)
Vanilla essence - 1/2tsp
Cashew nut - 1/4cup
Gelatin - 1tbs


Method :   

Crush the corn flakes into small pieces with the hands. Mix butter, sugar, orange juice and grated coconut. Add this to the corn flakes and mix well. Transfer the mixture to an ovenproof dish. Bake in a preheated oven, 1600C, for 5 minutes. When it becomes cool, keep it in the refrigerator.

Melt the gelatin with some milk and heat it and keep aside. Cut the cashew nuts into small pieces. Mix the condensed milk with the remaining milk and add the cashew nuts and essence.

Take out the corn flakes from the fridge. Pour the condensed milk mixture slowly with a spoon above the corn flakes and again keep it in the refrigerator. Decorate the pudding with cherries, pineapple pieces and orange with the skin and seed removed.
Posted on 2/11/2006 1:13:33 PM
Sunshine Pudding
Ingredients :

1 Dates - 10
Water     - 11/2cup
Sugar     - 1/2cup
2 Glucose biscuit - 100gm
Cashew nut   - 1/2cup
Sugar    - 2dsp
Butter - 2dsp
3 Milk   - 1/2litre
Condensed milk - 1/2cup
Sugar   - 21/2tbs
China grass - 5gm
Vanilla Essence - 1/2tsp
Water   - 3/4cup 4 Orange juice - 11/2cup
Water    - 3/4cup
China grass - 5gm
Sugar    - 2dsp

Method :

Crush the glucose biscuits coarsely. Mix it with butter, sugar and cashew nuts. Bake for 8 minutes.

Remove the seeds of the dates and cook adding 1.5 cups of water. Add sugar and when it thickens remove from fire. Pour it above the biscuit mixture.

Put the china grass in 3/4 cup of water and melt it in the fire. Heat the condensed milk, milk and sugar mixed together. Pour the melted china grass into it. Remove from fire and add vanilla essence. When it becomes cool, pour it over the biscuit mixture.

Heat the orange juice with the sugar. Melt the china grass as mentioned above and add it to the orange juice. Remove from fire and when the solution becomes cool, pour it over the biscuit mixture. Keep this in the refrigerator. Serve cold and decorate with cashew nuts.
Posted on 2/11/2006 1:16:06 PM
Kofta curry
Ingredients:

For Koftas:

Meat     - 1kg

Medium sized onion - 2

Besan (roasted)- 21/2 tsp

Egg   - 1

Ginger piece 2" (finely cut)

Green chillies (finely cut) - 6

Red chilly powder - 1 tsp

Salt to taste

Oil to fry

Remove all bones from meat, trim off fat and cube into 1" pieces. Refrigerate for 1/2 hour. Grind it well and mix all meat mixture and shape into balls of 1"size. Deep fry till golden brown.

For Kofta Curry:

Medium sized onions    - 3

Colves of garlic   - 3 - 5

Ginger piece 11/2"

Turmeric powder   - 1 tsp

Tomatoes (boiled and skinned) - 1 cup

Coriander leaves - 2 tsp

Red chilli powder - 1 tsp

Garam massala    - 1 tsp

Salt to taste

Method:

Fry onions, garlic and ginger till golden brown. Add rest of ingredients (expect coriander) with sufficient water to make gravy. Bring to boil, add prepared koftas and simmer for 45 minutes. Garnish with chopped coriander leaves before serving.
Posted on 2/15/2006 7:40:49 PM
Rogan Josh (Kashmir)
Ingredients:

Mutton    - 500gm

Tomato pieces   - 1 cup

Garlic - 1/2 dsp

Coriander - 11/2 dsp

Poppy seeds   - 1 tsp heaped

Cloves   - 6

Pepper   - 12

Curds   - 3/4 cup

Grated coconut - 1/2 cup

Sliced onion    - 1 cup

Ginger sliced   - 1/2 dsp

Chilly powder - 2 tsp

Turmeric powder - 1/2 tsp

Cummin - 1 tsp

Cardamom - 8

Nutmeg - a tiny piece

Almonds or
Cashewnut - 10

Ghee    - 2 oz

Salt




Method:

    Fry the coriander and the coconut. Add the spices, when the coconut is fried to a golden brown, grind it alond with the garlic ginger, chilly powder, turmeric powder and almonds. Fry the onions in the ghee till golden brown. add the ground things and fry well. Later add the pieces of tomato. Saute till the juice dries up. Put the meat, fry it for some time before adding the curds and a cup of hot water and salt to taste. Put the lid on cook on a slow fire, now and then stirring so that it may not stick to the bottom of the pan.
Posted on 2/15/2006 7:46:08 PM
Sardines Cooked in Coconut Milk
Ingredients:

Sardines    - 30

Red dry chillies - 8

Garlic     - 11/2 tsp

Small onions sliced   - 1 cup

Green chillies     - 10

Ginger 1" piece   - 2

Curry leaves   - 5 sprigs

Coconut oil    - 1 oz

Grated coconut    - 11/2 cups

Tamarind    - a marble sized ball

Method:

Extract the milk from the coconut adding a cup of water. Mix the tamarind in it, strain and pour it into a dekshi(vessel). Grind the dry chilly and garlic and mix it with the coconut milk. Slit the green chillies half way through, add it to the coconut milk along with minced ginger and sliced onions. Make gashes on the cleaned sardines and arrange them in the dekshi adding salt to taste. Allow it to boil and then to simmer on a gentle fire. Crush the curry leaves in the oil and pour it into the curry and then take the dekshi and tilt so that everything is mixed up properly. When there is very little gravy left, Serve.
Posted on 2/15/2006 7:53:57 PM
How to boil an egg

1.   Place the egg in a saucepan.

2.   Run cold water into the saucepan until the water is 1 inch above the egg.

3.   Place the saucepan on a stove and cook over medium heat until the water begins to boil.

4.   Reduce the heat to low.

5.   Simmer for 2 to 3 minutes for soft-boiled eggs or 10 to 15 minutes for hard-boiled eggs.   

6.   Remove the egg with a spoon or ladle and let it cool slowly, or run cold water over it to cool it more quickly.
Posted on 2/16/2006 9:11:45 PM
How to make tea

The British style 3.1 gram teabags have 50% more tea than the US style string and tag 2.1 gram teabags. The teabags are larger and so the tea has more room to brew.


Loose leaf tea brewed in a teapot makes the best tasting tea.


We recommend one teaspoon of loose tea per person, plus one for the pot.


Use freshly drawn water. When water is re-boiled, or stands for a while, it loses oxygen which prevents the full flavor of the tea being released.


Warming the pot first. This helps the brewing process by maintaining the brewing temperature for longer, to extract more flavor from the tea.


Be sure to use boiling water to make the tea. Water which is "off the boil" does not allow the tea to brew properly.


Brewing for 3-5 minutes, shorter times will not reveal the full flavor and the quality of the tea. Longer brewing will result in a bitter tasting tea as Tannin will start to be extracted from the tea leaves.


Stir the tea in the pot once or twice while it is brewing.


Tea bags – the same directions apply as for loose tea. You will get best results brewing in a pot. If you brew in a cup brew for a much shorter time, 1 - 2 minutes.
Posted on 2/16/2006 9:44:00 PM
Corn Flakes Pudding
Ingredients :

1 Corn Flakes - 1cup
Butter (Amul) - 1tbs
Sugar   - 11/4cup
Grated coconut - 1/4cup
Orange juice- 2tbs

2 Condensed milk (Milkmaid) - 1tin
Milk - 2 tins (same tin as that of the condensed milk)
Vanilla essence - 1/2tsp
Cashew nut - 1/4cup
Gelatin   - 1tbs


Method :   

Crush the corn flakes into small pieces with the hands. Mix butter, sugar, orange juice and grated coconut. Add this to the corn flakes and mix well. Transfer the mixture to an ovenproof dish. Bake in a preheated oven, 1600C, for 5 minutes. When it becomes cool, keep it in the refrigerator.

Melt the gelatin with some milk and heat it and keep aside. Cut the cashew nuts into small pieces. Mix the condensed milk with the remaining milk and add the cashew nuts and essence.

Take out the corn flakes from the fridge. Pour the condensed milk mixture slowly with a spoon above the corn flakes and again keep it in the refrigerator. Decorate the pudding with cherries, pineapple pieces and orange with the skin and seed removed
Posted on 3/1/2006 12:07:10 PM
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