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A Group that make you expert with all the easy and Secret Recipes (Continental , Desi Food), Food tips and much more ...Right away from your kitchen to Your Dinning Table...

 

With Chef
Samoo

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Chocolate muffin dessert and lemon meringue dessert!!! :)

Chocolate Muffin Dessert Recipe
Ingredients:
4 Double Choc Chip Muffins
4 Choc Chip Muffins
1 box Ambrosia Devon Custard
...1 large bar of Cadburys Whole Nut Chocolate
Double Cream (whipped)
1 tub mascarpone cheese
Method:
Heat the custard gently in a saucepan and break the whole nut into custard and let it melt, take off heat and beat into the custard the mascarpone cheese. Break up the muffins into chunks and layer in a rectangular dish. Pour custard/wholenut mixture onto the muffins. Then spread or pipe the whipped cream onto the custard mixture. Sprinkle flake onto the cream.


Lemon Meringue Dessert 
Ingredients:
Ready Made Meringue Nests
Lemon swiss roll (from M & S) or Lemon cake
Nutella Chocolate Spread
...Ambrosia Devon Custard
Double Cream (whipped)
Maltesers and Strawberries (to decorate)
Method:
Layer the meringue nests in a rectangular dish. Cut the lemon swiss roll/lemon cake into slices and layer onto the meringues. then drizzle the nutella chocolate onto the the swiss roll. the pour the custard onto that. Then spread the whipped cream onto the custard. Decorate with the maltesers and sliced strawberries. Enjoy :)

 

thankyou so very much =) Miss Taurus :)

Tandoori Paratha

Dough:
4 cups whole wheat flour
1/2 tsp salt
2cups water

Knead dough using all above.Rest it for sometime,when the dough has rested..

1.Take a small ball out of the prepared dough.

2.Roll it flat with rolling pin & apply margerine.

3.Fold it 1 inch inward making 1 fold.Actually this is a paper fan tecnique which we all mush have aware of..

4.Give it 1more layer.

5.Using the same tecnique keep on making layer.

6.Make sure all the layer are equal with each others.

7.when all the layer has formed.Roll it like a snail.

8.when you has finished,it should look like this.put aside & keep going with the rest of the dough using the same terminology..

9.Rest it for half an hour to one hour.Make sure to cover it with a damp tea towel..

10.I cooked mine in a Gas Tandoor but before buying that i used to cook it under grill & the result is almost the same..here is the methodology for that…
After resting roll the dough ball flat with rolling pin..put it on a hot griddle & cook till slightly cook from underneath,sparay some water on top of the paratha then palce it under hot grill( maximum temp) until golden on top..Brush with melted butter & serve,,

how to make the glass rim pretty for drinks..

1.Take some confectioner sugar(powdered sugar)

2.Add your favorite powder color.

3.Take some water in a bowl.

4.Take the glass.

5.Dip the glass facing down in the water,carefully dipping only the rim.

6.Coat the wet rims with the coloured sugar.

DONE

FILL IT WITH THE DRINK OF YOUR CHOICE.

ENJOY

*u can also use the normal sugar,just grind it before..

*adding color is all upto you ,you can use it as it is.

 

 

Delicious Potato bites

We need oil, 4 potatoes, 1 onion n 2 tomatoes
N salt, zeera, red chillies, chicken powder, suka dhaniya n 1 green chilli if u want it.

Nw take a karaai n put 4 spoon oil in it n thn put onion n lightly stir it for 2 mins n thn put round cutted potatoes with onion n put salt zeera, red chillies n chicken powder n suka dhaniya n nw cook it for 5 to 10 mins n put fine chopped tomatoes in it stirr it well nw light the flame n put the cap of the karai n nw cook it until the dish ready n stirr the aloo..

Enjoy in Sehri with paratha  :)

hmmmm

all useful..thanks

Here is one from myside (tried recently) but dont have any pic

Nargisi Koftay

Ingredients:

For Koftas:

     Keema  500 gm

     Eggs  6 (boiled)

     Piyaaz (ek darmiyani) (chopped)

     Red Mirch (Kutti hoi) (to taste)

     Dhaniya (Kutta hoa) 2 tbsp

     Hara Dhania (chopped) (half bunch)

     Hari mirchay (chopped) (5 – 6)

     Namak (to taste)

     Chawal ka aata (2-3 tbsp)

     Khashkhash, moong phalli (if available)

     Haldi (1 tsp)

For gravy:

     Piyaaz (Laal kar k pees lain) (2)

     Tomato paste (Adhi piyali)

     Dahi (Ek piyaali)

     Red Mirch, Peesa hoa dhaniya, Ginger garlic paste, namak, pissa hoa garam masla     OR        

     Packet ka KOfta ya Korma Masala   le lain

Method:

Koftay:  Keemay main saray masalay, dhaniya, mirchay, piyaaz, chawal ka ataa daal kr grander main mix kr lien. Phr is mixture ki coating eggs pr achi trhan krien. Ab kofton pr achi trhan Khushki (flour) laga lien. Ab inhain egg main dip kr k deep fry kr lien.

Gravy: Oil main pissi hoi pyaz, ginger garlic paste daalien. Ek minute k waqfay k baad tomato paste or saray masalay daal kr achi trhan bhoon lien. Ab halki aanch kr k dahi shamil kar dien. Or achi trhan mix karien. Khushboo anay lagay to tayyar shuda Koftay daal dien. 5 ya 6 minute dam lagayen.

Nargisi Koftay tayyar hain.

 

For more visit: http://nayabnama.wordpress.com/

:) good i will try this ramdan... muslimah sis :)

Morroccan Spiced Orange Salad

One of the famous orange delight that my mother prepared for us was the spicy orange salad … Quick, simple and delicious.

You will need :
•3 sweet oranges ( Navels are a best choice )
•3 tbs of sugar
•1 tsp of cinnamon
•1 cinnamon stick
•2 anis star
•1 cup of orange juice
•sliced almonds ( optional )

Simply, peel well the oranges and try to remove also the white skin.

Slice them on medium slices , keep aside.

In a saucepan , bring the orange juice with sugar to boiling.

Add cinnamon(Dalcheeni) stick , star anis and 1/2 teaspoon of cinnamon powder.

Let boil for 15 minutes , then pour on the top of orange slices.

Sprinkle with the rest of cinnamon powder and garnish with almonds.

Serve it warm :-)

 

Makhmalai Koftay

Ingredients:

For the koftas:

Mince meat 1/2 kg (grinded in 1/4 cup water in a food processor)
Ginger-garlic paste 1 tbsp
Red chilies (crushed) 1 tsp
Roasted chickpeas 50 grams or roasted gram-flour 4 tbsp
Couscous (Khashkash) 1 tsp
Green cardamom 3
Black cardamom 1
White cumin 1 tbsp
Cloves 5-6
Black peppercorns 1 tsp
Salt 1/2 tsp
Nutmeg (jaifal) 1/4 piece
Mace (javetri) 2 leaves
Green coriander 2 tbsp
Fired onions 3 tbsp
Raw papaya (grinded with it's peel) 1 tbsp
Green coriander 1 tbsp

For curry:

Tomatoes 4-5 meduim chopped
Garlic, chopped 1 tsp
Chilli powder 1 tbsp
Salt 1 tsp
Green chilies 4
Coriander for garnish
All spice food ½ tsp

Method:

To make the meatballs (koftay) grind all the spices and mix in the minced meat. Then add raw papaya paste, fried onions and green coriander. Mix well and make into koftas. Do not let the mixture sit. Make the koftas instantly. This will make around 15-18 large koftas.

Heat half cup oil and shallow fry the koftas (preferably in a non-stick pan), one minute each side and keep aside.

Take a big pot (in which all the koftas would fit in a single layer) and using the same oil in which you fried the koftas (approx 1/4th cup) add the sliced tomatoes and cook them for 7-10 minutes or till soft. Now add garlic, chilli powder, salt, green chillies and cook for another 5-7 minutes. Now add the koftas and let it cook on a low flame for about 5-10 minutes. Do not stir after you've added the koftas. Garnish with coriander, all spice powder (garam masala) and green chillies.

 

BOMBAY BHEL PURI :) X


Here's the RECIPE :) x

BHEL: 
3 Cups Puffed Rice (Kurmura)
1 Cup Sev (Fried Chick Pea Flour Noodles)
½ Cup Red Peanut Kernels
1 Large Chopped Red Onion 
1 Handful Coriander Leaves
1 Handful Chopped Red & Green Chillies
1 tsp Cumin seeds
1 tsp Amchor 
1 tsp Chaat Masala
½ tsp Red Chilli Powder

SWEET TARMARIND CHUTNEY:
Jiggery, Tamarind, Dates & Water
Add all to pot of cold water and boil for minimum of 20 mins.
Cool, remove pips and grind. 
Strain to get a thick puree

SPICY MINT CHUTNEY:
Coriander Leaves, Mint leaves, Green Chillies, Water
Grind to a paste using minimum amount of water 

METHOD: 
Combine all the ingredient for the Bhel in a bowl
Add to serving dish, top with both chutneys then put another layer of the bhel mix and top with both chutneys
To finish add a mixture of coriander leaves, red green chillies and peanut kernels

PLUS

KEEP A JUG OF WATER CLOSE BY TO CURE THE SPICE OVER LOAD :)

DAAL MAKHANI with double cream


INGREDIENTS: 
Whole urad dal (black lentils)
Rajma (red kidney beans)
Cold Water
Ginger/Garlic Paste
Chopped Tinned Tomatoes
Thick Tomato Paste
Fried Onion Flakes
Salt
Red Chilli Powder
Kashmiri Mirch Powder
Cumin Seeds
Fenugreek Seeds
Butter
Double Cream
Oil

METHOD: 
1. Soak lentils and beans in separate containers in plenty of cold water – preferably overnight or minimum of 3hours
2. Place in a colander and rinse well with cold water
3. Add water, lentils, beans, chopped tinned tomatoes, ginger/garlic paste, onion flakes, salt, chilli powder, kashmiri mirch powder, fenugreek seeds, cumin seeds and to a heavy based pan and let it boil till the lentils are soft – can do in a pressure cooker but for authentic flavour, let it slow cook for at least 2/3 hours and top up water if need be
4. Once lentils r soft, with the back of a wooden spoon, mash a bit of the daal
5. Remove off heat and let it stand for 5minutes
6. Add a MASSIVE block of butter and keep stirring
7. In a pan heat vegetable oil, add cumin seeds and tomatoes paste, make sure u keep stirring or it will burn! Add to daal and mix. 
8. Once cooled down add runny double cream and stir well
9. Before serving add a dollop of cream in a swirl on top of the serving dish

 

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