yummy i like Allo k parathe

oh dun recall it

Peach delight

INGREDIENTS
For the sponge cake base
2 eggs
2 tablespoons sugar
2 tablespoons flour

For the filling
4 egg yolks
4 egg whites
4 tablespoons sugar
2 tablespoons cornstarch
2 tablespoons gelatin powder
1 can peaches, in syrup
1 cup (250ml) cream, double
4 tablespoons sugar

For the frosting
3 egg whites
1 cup (200g) sugar
cherries in syrup, to decorate

PREPARATION
Sponge cake base:
Beat eggs and sugar until creamy.
Fold in sifted flour.

Pour batter onto a greased and lined 24cm round tin.
Bake in a cool oven for about 10 minutes or until well cooked.
Remove from oven and tin.

Remove baking paper and set aside to cool completely.
Once cool, place in the tin again.

Filling:
Reserve two halves of the peaches to decorate.
Place the rest of them inside a blender and process them with their syrup.

Soak gelatin powder with 1/2 cup of water and set aside for 10 minutes.
Beat egg yolks and 4 tablespoons of sugar inside a mixing bowl until light and fluffy.

Fold in cornstarch, soaked gelatin and processed peaches.
Place the mixture in a saucepan and cook over a low heat, stirring continuously.
Bring to the boil.

Remove from heat and allow to cool.
Whip cream until stiff and fold into the cold mixture.
Beat egg whites with 1 tablespoon of sugar until stiff.

Then sprinkle the rest of the sugar and keep beating for some more minutes.
Fold mixture into egg whites gently, using a spatula.

Spoon mixture onto the sponge cake base.
Level the surface with a spatula and refrigerate until set.

Frosting:
Place egg whites and sugar in a saucepan and mix well, using a wooden spoon.
Cook over a medium heat, beating with electric mixer until mixture grows and thickens.

Remove from heat and keep beating for some more minutes until stiff peaks form.
Fill a piping bag with the frosting and decorate all the surface of the dessert, piping rosettes over it.

Finally, top with peach segments and cherries.
Refrigerate again for about 3-4 hours until set.

madgirl:

bhai sabhi jb girls ko mera salam
ramadan aaraha hai,or iftaari per special arrangments hote hai jb ki har larki apne ghar ki koi special recipy jo ramadan mai banti ho wo yaha post kare taake or bhi girls try kare
wese boys agar aap ko kuch aata hai to aap bhi aasakte ho or koi achi recipy share kar sakte ho

Meri recipy hai.....Sehri Karna & Iftaari Karna!!!



zaroor try keejiye ga!!!!

shahrukh khan:

main copy/paste karun??

Yeah,

Sure!!!

dosselpoh:

koon c receipezz???

na too khana banana ata ha Asian koo na mystiq ko.. na mm koo.. na rapu koo.. na sunshine ko.. na cathy koo.. n bus thora bohat chandni koo

lol

~CHANDNI~:

Chicken Pakoras
1. Cut chicken into bite sized pieces. Rub the chicken with lemon juice and put aside. Mix the garlic, ginger paste with salt, chili powder, turmeric, green chilies and ground coriander. Smear the chicken pieces with spice paste and set aside for at least 2 hours.
2. Place the gram flour and the remaining dry ingredients and food color in a bowl. Pour in the water gradually and beat to a smooth paste. The consistency should be like thick pancake batter. Leave aside to rest for 20 minutes.
3. Heat oil in a deep fryer or a karahi to smoking point, then reduce the heat to medium.
4. Dip a few pieces of chicken into the batter to thoroughly coat them, then using your fingers lift them out of the batter and at once drop them into the hot oil. Be careful not to splash yourself with hot oil. Donot try to fry too many at a time. Fry for a few minutes, then carefully turn them over. Fry the pakoras for 5-8 minutes to a crisp golden color, drain thoroughly with a perforated slice. Then place them on absorbent kitchen paper.
5. Sprinkle with chat masala.
6. Serve with Nan, Podinay Ki Chutney and Sweet tamarind chutney

~CHANDNI~:

Chicken Potato Kabab

1. Put chicken, soy sauce, water, salt and black pepper in a saucepan. Cover and cook over medium heat for about 20-25 minutes until the chicken is tender. Remove chicken and keep aside to cool slightly. Discard any left over water in the saucepan.
2. Remove bones from chicken and chop with a sharp knife. Mash potatoes with a potato masher or fork.
3. In a large bowl place together, mashed potato, chopped chicken, green chilies and coriander leaves and mix well.
4. Make round or oval shaped Kababs with 2 tablespoons of chicken mixture.
5. Dip kebabs first in beaten egg then coat the both sides with bread crumbs.
6. Place a heavy based frying pan over medium heat and add enough oil to cover the surface by 1\2 inch. Reduce heat to low and fry 3-4 kababs at a time to a crisp golden color, turning them once.
7. Serve hot with tomato sauce or chutney.

Chandni pls thoora sa????

yaar guy hum guys yahan inki recipies khanay ay hein....tum tu khud post kar rahay ho recipes

~CHANDNI~:

ABC kitny paraathy kha rahy hoo aj kal in sahry lol

Sirf 2

~CHANDNI~:

lolz   itny parathy khaty hoo ise liye atta itna mahnga ho gya hay lolz

khair ab aisi bhi koi baat nahi hai....



Atta sirf LAHORE mai short hai....ISB mai nahi... ......

~CHANDNI~:

to kab bhihwa   rahy hoooo

RAMZAN ke baad!!!

~CHANDNI~:

~CHANDNI~:

kanjooooo

LHR bhejoon ga tu khud kya khaaoon ga????

~CHANDNI~:

tum log ghala andpzi chor do yare

you mean ZAKHEERA ANDOOZI???


LOL

~CHANDNI~:

or nahi to kiya yare itna khaty ho koi resipe bhi bhaj do

Meri Recipe hai........


Sehri Karna Aur Iftaari Karna!!!!






Zaroor Try keejiye Ga!!!!

~CHANDNI~:

lolz
mota alooooo

kaun???

inzimam say poocho phr chandni

yaar maza aagaya chandni,itni achi recipies waah dil khush hogaya.i love u my chandniiiiiiiii

~CHANDNI~:

Chicken Potato Kabab

1. Put chicken, soy sauce, water, salt and black pepper in a saucepan. Cover and cook over medium heat for about 20-25 minutes until the chicken is tender. Remove chicken and keep aside to cool slightly. Discard any left over water in the saucepan.
2. Remove bones from chicken and chop with a sharp knife. Mash potatoes with a potato masher or fork.
3. In a large bowl place together, mashed potato, chopped chicken, green chilies and coriander leaves and mix well.
4. Make round or oval shaped Kababs with 2 tablespoons of chicken mixture.
5. Dip kebabs first in beaten egg then coat the both sides with bread crumbs.
6. Place a heavy based frying pan over medium heat and add enough oil to cover the surface by 1\2 inch. Reduce heat to low and fry 3-4 kababs at a time to a crisp golden color, turning them once.
7. Serve hot with tomato sauce or chutney.

aaj ye khana

sabarun

mein hun na mein apka dheyan batati hun

hmm kinna time rah gya eh??

ohh so jayo