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***QUEEN’s KITCHEN***

Coconut Ice Cream
Ingredients :

Granulated Sugar    - 2/3cup
Water      - 11/4cup
Coconut Milk    - 800ml
Double (heavy) Cream - 11/4cup
Desiccated Coconut - 2tbs
Method :

Heat sugar and water in a saucepan stirring occasionally until the sugar dissolves. Boil for 10 minutes without stirring. Remove it from the heat and allow to cool slightly. Mix the cooled syrup with the coconut milk and pour into a container. Cover and freeze for about 3 hours or until semi-frozen around the edges and mushy in the centre.

Transfer the mixture to a bowl and cut up with a knife. Then place half the quantity at a time in a food processor and process until smooth, or whisk thoroughly by hand. Turn the mixture into a bowl. Whip the cream until soft peaks form and fold into the ice-cream, then stir in the desiccated coconut. Return the mixture to the container and freeze again until solid.

Posted on 4/25/2006 4:45:33 PM
Shahi Tukre
Ingredients :    
     Slices of bread - 4 no's
     Condensed milk - 6 tbs
     Milk - 1/2 litre
     Ground cardamom seeds - 1/2 tsp
     Nutmeg - 1/4 tsp
     Almonds, pistachios, Charoli,
   walnuts, cashew-nuts, raisins - 15 gms each

Method of Preparation :

Trim and cut each slice of bread into four pieces and deep fry to a golden brown colour. Drain thoroughly and keep aside. Fry all the nuts and pound coarsely. Also fry the raisins. Take a wide pan and put in milk, condensed milk, 2 tablespoon sugar, cardamoms and nutmeg. Cook on a low fire till the mixture turns a little thick, then put the fried bread side by side in the pan. Let it cook till all the moisture is absorbed by the bread. Serve cold garnished with nuts and raisins and covered with foil.

Posted on 5/9/2006 4:29:09 PM
Semolina Kheer
Ingredients :

   Semolina (Rava) - 50 gms
   Milk - 1/2 litre
   Sugar - 100 gms
   Powdered Cardamom - 2 no's
   Water - 2 cups
   Ghee or Dalda - 1 tsp
   Small Onion - 2 no's

Method of Preparation :

Cook semolina in 2 glasses of water. Add milk, when it is half done. Boil well and add sugar and powdered cardamom. Remove from fire

Sauté sliced onions in ghee or dalda. When the onions become reddish brown, pour it over the boiled semolina. Serve hot.

Posted on 5/9/2006 4:34:20 PM
Ghee Rice
Ingredients :

1.    Raw rice - 1/2 kg
2.    Clove      ;- 4 no's
3.    Cinnamon - 4 no's
4.    Star Anise - 1no
5.    Pepper - 10 no's
6.    Butter or Ghee - 1 tbs
7.    Salt - to taste

Method of Preparation :

Boil rice with all the ingredients except butter in sufficient water. When it is done, strain the water. Spread butter on top and close with a lid. Serve hot with Chicken Hussainy or Mutton Kuruma. If needed you can decorate with fried onions.

Posted on 5/9/2006 4:38:11 PM
Lime Squash
Ingredients :

Lime juice   - 6cups
Sugar    - 12cups
Water - 6cups
Potassium meta bisulphate - 3/4tsp
Method :

Take the juice from the lime.

Heat the water. Add sugar and 2tsp of lime juice to it. When the sugar completely dissolvs, remove from the fire and sieve through a thin cloth. Allow it to cool.

Add the lime juice in the sugar solution and stir well. Dissolve potassium meta bisulphate in some water and mix it with the squash. Store in an air tight bottle.

Posted on 5/17/2006 6:08:58 PM
Tomato Squash
Ingredients :

Tomato    - 1kg
Water      - 1cup
Sugar       - 1kg
Water    - 2cup
Citric Acid   - 1tsp
Red Colour     - 2 pinch
Potassium meta bisulphate - 1/4tsp
Method :

Grind the tomatoes with 1 cup of water and sieve it. Boil 2 cups of water in a vessel. Add the sugar and citric acid in it. When the sugar dissolves, add the tomato juice. Mix the colour in 1dsp of water and add it to the squash. Remove from fire immediately after boiling and allow to cool.

When the solution cools, take 1/4cup of juice from it and dissolve potassium meta bisulphate in it. Pour this to the remaining squash and stir well. Store the squash in an airtight bottle. The squash can be used after 2 days.   

Posted on 5/17/2006 6:10:57 PM
Raw mango squash
Ingredients :

Raw Mangoes    - 1kg
Water      - 1cup
Sugar   - 11/2kg
Water     - 2cup
Citric Acid     - 2tsp
Potassium Meta bisulphate - 1/2tsp
Method :

Peel the skin of the mango and cut into small pieces. Cook the mango pieces with 1cup of water. When it is done, remove from the fire and allow to cool. After that either grind it in an electric liquidiser or squeeze the mango pieces with a ladle. Sieve the solution through a cloth and keep aside.

Heat 11/2kg sugar, 2 cups water and citric acid in a vessel. Stir continuously. When the sugar dissolves in the water, add the mango juice into it. When the squash boils, remove it from the fire and allow to cool. When the solution cools, take 1/4cup of juice from it and dissolve potassium meta bisulphate in it. Pour this to the remaining squash and stir well. Store the squash in an airtight bottle.

Posted on 5/17/2006 6:21:31 PM
wow itnee ziada recipies ... baas chutiaan ho jain tu yaheen say saare try karon ge ..
Posted on 5/21/2006 5:48:12 PM
aap ki recipies boaht din say ghair hazir hain
Posted on 5/23/2006 8:24:17 PM
Bananas with Spiced Milk and Yogurt
Ingredients :

Saffron strands    - 3pinches
Milk      - 2tbs
Crushed Cardamom Seeds - of 6 cardamoms
Butter   - 3tbs
Soft Brown Sugar - 3tbs
Ground Cinnamon or cassia    - 1/2tsp
Bananas - 2
Strained thick yogurt - 500g
Honey     - 2-3tbs
Toasted almonds - 1/4cup
Method :

Toast the saffron strands very lightly. Crush the saffron strands finely and place in a small bowl. Add milk and crushed seeds. Stir well and leave to cool.

Melt the butter in a frying pan, add sugar, cassia or cinnamon and stir well. Peel and slice the bananas and fry both sides gently for about 1 minute. Remove from the pan and place the fried banana slices in the serving glasses.

Mix the yogurt with the cold spiced milk and the honey. Spoon the mixture on top of the banana and liberally sprinkle the surface with toasted flaked almond. If wished, chill before serving.

Posted on 5/30/2006 7:55:50 PM
Steam Pudding
Ingredients :

Egg     - 4
Butter     - 150gm
Raisins    - 100gm
Powdered Sugar - 200gm
Bread   - 6slices
Refined Flour   - 2dsp
Baking powder - 1tsp
Milk      - 1/4cup
Vanilla Essence - 1tsp
Sugar   - 3dsp heaped

For Custard :

Condensed milk - 1tin
Milk     - 21/4tin
Sugar      - 4dsp
Corn Flour - 6tsp
Milk to mix - 1/4cup
Vanilla Essence - 1tsp



Method :

Sauté 3dsp of sugar in a pan until it become brown in colour. When it is done remove from fire and add 1/4cup of water to it.

Cut the raisins into three pieces each and dip and keep it in 1dsp of brandy for a night.

Remove the roasted portion of the bread and smash it. Add 2dsp of flour and baking powder to the bread powder and mix it well with the hands.

Beat the butter and the powdered sugar with the egg beater. Put the eggs one by one into it and beat it well. After that add the sugar solution, vanilla essence, bread powder and raisins to it. Mix it well. Add 1/4cup of milk to the mixture. Pour this to a oiled vessel and cover with a butter paper. Place it it in a big vessel containing water and steam for an hour in a good flame.

For the custard: Heat the condensed milk, milk and sugar in a vessel and keep stirring with a spoon. When it steams, simmer the flame. Add corn flour mixed with 1/4cup of milk into the vessel. Stir continuously. When the custard thickens, remove from fire. Keep it in the fridge when it cools. Pour the cold custard over the pudding and decorate with crushed cashew nuts fried in ghee.

Posted on 5/30/2006 7:59:57 PM
Sandwich Pudding
Ingredients :

1. Bread - 8 slices

2. Pineapple jam - 2dsp
Butter   - 2dsp

3. Egg    - 2
Milk   - 2cup
Sugar - 4dsp
Vanilla Essence - 1/4 tsp

4. Sugar   - 2dsp


Method :

Remove the brown portions of the bread. Mix the pineapple jam and butter. Spread it over one bread slice and cover with another bread. Make 4 such pieces. Apply butter evenly in a heat proof vessel and place the bread slices on it. Mix all the 3rd ingredients. Pour it over the bread slices evenly. Sprinkle 2dsp sugar over it. Bake it by place the heat proof vessel in another aluminum vessel which contains hot water. Do not allow the pudding to become very thick. Remove the heat proof vessel. When the pudding cools, keep it in the refrigerator and serve after some time.

Posted on 5/30/2006 8:02:26 PM
Sausage Roll
Ingredients : Serves 6

For the Pastry

Plain Flour        - 225gm
Salt         &n bsp;        - to taste
Butter                - 75gm
Vegetable oil    - 75gm
Lemon juice      - 2tsp
For the Filling

Parsley          ; - 2tbs
Spring Onion - 1 small bunch
Pork sausage - 450gm
Beaten egg    - 1


Method :

Sift flour and salt in a large bowl. Mix butter and 1tbs of oil. Add a quarter of the oil mixture to the flour and rub until it resembles fine bread crumbs. Dissolve lemon juice in cold water. Add it to the flour and make a dough out of it. Knead until the dough is smooth and free from any cracks.

Roll the dough to an oblong (30cm x 10cm) size. Rub a second quarter of the blended oil-butter mixture over the top of the pastry. Fold the pastry like a roll. Seal edges with the rolling pin and then give the pastry a half turn.

Roll out the above pastry again into an oblong shape; repeat the same procedure as above. Seal the edges, wrap and chill for 15 minutes. Then, repeat the rolling and folding once more and put it to chill for 30 minutes.

Mix chopped parsley and spring onions well with the sausage meat. Make 2 rolls.

Roll out the pastry on a floured surface into 2 oblongs. Place the sausage meat rolls on top of the pastry. Lightly brush the edges of the pastry with water; pinch edges firmly together.Then with a round-bladed knife, knock edges firmly together, sealing well.

Cut into 11/2inch pieces with a sharp knife. Place a lightly greased baking sheet. Mark the sausage rolls across the top with a knife and brush with a beaten egg. Leave to cool in the fridge for 20 minutes.

Preheat the oven (4000 F/ 2000 C) and cook the rolls in the oven for 15-20 minutes or until they turn golden brown.

Posted on 6/6/2006 5:33:15 PM
Potato Bajee
Method 1

Ingredients :

Potatoes   - 500gm
Green Chillies - 10 nos
Ginger    - a small piece
Big Onion - 100gm
Curry leaves   - 2 sprigs
Besan flour   - 250gm
Salt   - to taste
Water
Coconut oil     


Method of Preparation :

Steam the potatoes and peel the skin. Smash it well with a ladle. Crush green chillies, ginger, big onion and curry leaves. Mix this with the smashed potatoes and add salt to taste. Make small balls with the potato mixture.

Make a batter with besan flour, salt and sufficient water. Heat oil in a pan. Dip the prepared balls in the batter and fry till golden brown. Serve it hot.

Method 2

Ingredients :

1. Potatoes    - 2cups
2. Wheat powder   - 2cups 4. Yogurt                - 1/4cup
3. Green Chillies - 6nos
Ginger      - a small piece
Small onions   - 10nos
Curry leaves    - 2sprigs 5.
Salt   - to taste
Water
6. Oil to fry

Method of Preparation :

Chop the 3rd ingredients. Heat some oil in a pan and sauté the chopped ingredients. Keep it aside.

Cook the potatoes and smash it. Mix wheat powder, salt and water in a bowl. Add the smashed potatoes, sautéed ingredients and yogurt and mix well. Make small balls and fry it in the oil till golden.

Posted on 6/6/2006 5:35:00 PM
Mint pakoda
Ingredients :

Besan Flour - 1cup
Rice Powder - 1cup
Ghee     - 2tbs
Soda powder   - 2pinch
Finely chopped mint leaves
and coriander leaves    - 2cups
Cashew nuts - 12nos
Ground ginger and green chilly - 1tsp
Chilly powder   - 1/2tsp
Cumin seeds   - 1/4tsp
Salt to taste
Oil to fry
Method :

Sift besan flour and rice powder and mix it. Add salt and chilly powder to it. Rub ghee finely with the soda powder. Add it to the besan-rice mixture. Cut the cashew nuts into 3 or 4 pieces. Mix all the ingredients together with some water except the oil. Make it a thick batter.

Heat oil in a pan. Pour spoon fulls of prepared batter into the oil and fry until golden brown.

Posted on 6/6/2006 5:37:39 PM
queeny meri chutiyaaan hoo gaiyeen .. ab main kahaan say shoro karoon.. koi asaan aur mazay ki recipie bataein .. beginners k liay..
Posted on 6/14/2006 1:58:05 PM
aray dear yahan bohat si easy recipies hain tum salads say start lo
picchlay pages per hain
germi hai na khana khanay ko kam jee chahta hai so salads are light diet nourishing and fat free
Posted on 6/14/2006 7:02:06 PM
Milk Fruit Pudding
Ingredients :

1. Egg   - 2
Sugar      - 2dsp 5. Ingredients for custard
Boiled Milk - 1cup
Egg    - 1
Sugar - 1/2cup
2. Warm Milk - 1 cup
3. Refined Flour   - 1cup
Melted Butter   - 1tsp
Vanilla Essence - 1/4tsp
6. Refined Flour   - 1tsp
Milk   - 1/4cup
Vanilla Essence - 1/4tsp
4. Fruit Salad which is made
with different coloured fruits - 2cups

Method :

Beat the egg well adding sugar intermittently. Pour the warm milk slowly into it. Beat while adding the milk. Add the sieved flour into it and mix well. Add the melted butter to this mixture and make a round pan cake (like a dosa).

Method of preparing custard :

Beat the eggs well adding boiled milk slowly to it. Stir in 1/2cup of sugar. Keep the solution on the fire and continue stirring. Mix flour with 1/4cup of milk and sieve it. Add this to the custard solution. When it becomes thick, remove from fire. When it becomes cool, keep it in the refrigerator.

To Decorate :

Place the pan cake in a serving bowl. Arrange the fruit salad on top of the pan cake. Pour custard around it and keep it in the refrigerator to set.

Mix cocoa in 1/4cup of coconut milk. Melt the cocoa by keeping in a low flame. Pour this thinly around the pudding. Serve cool.     

Posted on 6/17/2006 4:10:24 PM
Nut Delight Pudding
Ingredients :

Condensed Milk   - 1tin
Egg    - 3
Cashew Nut - 50gm
Raisins   - 25gm
Vanilla Essence - 5drops
Method :

Mix condensed milk in hot water. Beat the eggs well with an egg beater and mix it with the condensed milk. Add vanilla essence to it. Apply ghee evenly on a dish and pour the mixture into it. Close with a tight lid.

Take some water in a pressure cooker and place the dish inside and cook it in steam. Do not put the weight of the cooker. Cook for about 20 minutes. Allow to cool.

Cut each of the cashew nuts into 4 pieces. Fry cashew nuts and raisins in ghee. Spread this over the pudding and keep in the refrigerator to cool.

Posted on 6/17/2006 4:13:34 PM
Tender Coconut - Bengal Gram Dhal Pudding
Ingredients :

Tender Coconut pieces    - 1cup
Bengal Gram Dhal    - 1/2cup
Milk - 21/2cup
Condensed Milk - 1/2tin
Sugar - 1/2dsp
Finely chopped china grass - 10gm
Water   - 1cup
Tender Coconut water - 11/2cup
Rose Essence
Method :

Heat the milk, condensed milk and sugar in a vessel and stir it continuously. Wash the china grass and soak it in 1cup water. In another vessel keep it in fire; stir continuously. When the china grass completely dissolves in water, add the water of the tender coconut. Mix the content of the two vessels together and keep it in fire for about 2 minute and strain it. Add 2-3 drops of rose essence into it.

Cook the bengal gram dhal. Take a flat bowl and pour half of the prepared milk solution into it. Add tender coconut and half of the cooked bengal gram dhal in it. Stir it well. When it cools, keep it in the refrigerator. Decorate the pudding with the remaining dhal, grated coconut and cherries.

Note: you can also make the pudding without the bengal gram dal.

Posted on 6/17/2006 4:27:17 PM
QUEEN VICTORIA:
aray dear yahan bohat si easy recipies hain tum salads say start lo
picchlay pages per hain
germi hai na khana khanay ko kam jee chahta hai so salads are light diet nourishing and fat free


ok .. i'll start wid salads.. easy bhee hai aur maazay ka bhee..
Posted on 6/21/2006 12:01:11 AM
good
Posted on 6/21/2006 2:10:48 PM
aj mainey banani theeen .. par subah itni dair say uthee k sara time table he kharab ho gia .. ab kal inshAllah banaoon ge..   
Posted on 6/22/2006 11:09:27 PM
Ingredients:
For stuffing:
250gms chicken keema
3 green chillies chopped
2 tomatoes chopper
1 onion chopped
1\2 tsp chilli powder


1\2 tsp garam masala powder
6 cloves garlic chopped
1" ginger piece chopped
coridander leaves chopped
salt to taste
2 tbsp. oil



How to Prepare:


Method:
Heat oil, fry ginger garlic. Put in chicken keema
and fry well. Add in garam masala powder, chilli powder
and salt. Add tomatoes and
fry till tender and oil separates. Add onion, green chillies and coriander leaves. Set aside to cool.

How to stuff:
Take 250 gms flour. Rub in 1 tsp ghee and 1\2 tsp salt.
Add water and knead to a smooth dough. Roll it out into a long roll about 2" in diameter. Cut into equal size and flatten. Take a small piece of small roti, fill in the chicken mixture then put another roti over it. Seal the edges, flatten it and roll out to parathas. Heat tawa and shallow fry on both sides till light brown.

Posted on 6/24/2006 7:02:41 PM
For the samosa stuffing:

½ cup(s) shelled green peas
2 tablespoon(s) oil
1 teaspoon(s) cumin seeds
2 green chillies chopped fine
1 teaspoon(s) finely chopped ginger
2 large potato(es) peeled and cubed
½ teaspoon(s) red chilli powder
salt to taste
½ teaspoon(s) dry mango powder (amchoor) or lemon juice
½ teaspoon(s) garam masala (hot spice mix)
2 tablespoons chopped coriander leaves

For the samosa pastry shell:

1 cup(s) plain flour (maida)
½ teaspoon(s) baking soda
½ teaspoon(s) baking powder
½ teaspoon(s) carom seeds (optional)
3 tablespoons ghee (clarified butter) / oil
salt to taste
water as required for kneading
oil to deep fry

Direction:

Cook the peas in boiling salted water for about 10 minute(s) or till soft. Refresh in cold water and drain well.
Heat the oil in a pan. Toss in the cumin seeds and let them crackle. Add the green chillies and ginger. Fry briefly. Add the potato cubes and mix well. Add the red chilli powder, salt, dry mango powder and garam masala powder. Toss well. Sprinkle some water. Cover and cook on low-medium heat for about 10 minutes or till the potatoes are cooked. Mix in the cooked green peas and put off the heat. Let cool. Mix in the coriander leaves.
To make the samosa pastry shell, sieve together the plain flour, baking soda, baking powder and salt. Mix in the carom seeds and ghee / oil. Add water little by little whilst mixing with fingers to make a stiff dough, the consistency of a shortcrust pastry. Keep covered with a damp cloth for about 15 minutes.
Divide the dough into 16 equal balls. Apply a little dry flour to each ball when rolling into a circle of 4" diameter. Cut each circle into two and lightly dampen the edges of each semicircle with water. Shape each semicircle onto a cone by pressing the cut edges together. Place a spoonful of the potato-pea filling into the cone and seal the edges well (apply some water on the edges if they do not seal well). Repeat this procedure with the rest of the balls. Deep fry in medium-hot oil in batches on medium flame till crisp and golden brown. Remove onto a paper towel.

TIPS:

To save on time, potatoes can be pressure cooked and then cubed and tossed in spices.
Carom seeds are also called as omum, caraway seeds, thyme seeds and ajwain.
Chillies can be increased or decreased as desired.
The samosa pastry shell can be made with plain flour without the baking soda and baking powder.
Self raising flour can be used instead of plain flour, in which case omit the baking soda and baking powder.
Posted on 6/24/2006 7:03:59 PM
Serves: 4
Cooking time (approx.): 15 minutes
Style: Indian Vegetarian

2 tablespoon(s) oil
4 big green chillies slit or as per taste
1 tablespoon(s) finely chopped ginger
4 medium onions finely sliced
½ teaspoon(s) turmeric powder
500 grams (about 20 oz.) okra washed, pat dried and sliced into fine strips lengthwise or cut into rings
salt to taste


Heat the oil in a heavy-based pan and fry the green chillies and ginger briefly till the ginger turns brown. Add the onion slices and fry on medium heat for about 3 minute(s) or till the onions are just about transluscent (do not brown).
Add the turmeric powder and mix well. Mix in the finely sliced okra stirring gently and briefly on high heat till it is well coated with the oil and looks glossy. Mix in the salt, cover and cook on low for about 12 minutes or till the okra is tender and well cooked. Saute briefly and gently till the okra is well fried and starts sticking to the bottom of the pan.
TIP:

It is very essential that the okra is completely dry before slicing. Water droplets tend to make it mushy.
Posted on 6/24/2006 7:07:16 PM



1 cookies.peanut butter and jelly cookies
Posted on 6/29/2006 5:05:28 PM



butter milk waffles with jam
Posted on 6/29/2006 5:06:56 PM




green chicken and citus salat


all diet food
Posted on 6/29/2006 5:08:58 PM
salad
Posted on 7/1/2006 4:18:07 AM
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