[Bint E Aadam]

Originally Posted by Sav3rA

apko yeh apni try ki howi recipes bata ke logo ko AHOO karne ki zaroorat nahi ..

LOG to apki baten sun kar hi AHOO ho jate hain ..




































OH haan Tip..mai keh rahi thee ke summer ki koi Recipe batao na cold drink ya aesi koi

main kuch kahun kya main share ker skati hoon sum drinks recipie???

[Style Mantra]

g bilkul share kr sakti hian ap recipees

[Enigma]

GV MY MONEY BAQ MERA PIZZA AUR COKE AB TAK DELIVER NAHIN HUYE

[Enigma]

CHOTU AIK PLATE CHICKEN BIRYANI AUR AIK COKE BHI BHEJ DENA......................

[Style Mantra]

acha aunty ji

[Style Mantra]

Dish Type: Bread
Serves: 6
Prep. Time: 30 minutes

Ingredients:

1\2 kg basin (gram flour)
1\2 kg whole wheat flour
1\2 cup oil
2 teaspoon salt
2-3 teaspoon chilli powder
6 whole red chili
1\2 cup coriander leaves, chopped
4 - green chilies fine chopped
3 tablespoon dried pomegranate seeds, crushed
2 teaspoon cumin seeds, zeera
2 tablespoon coriander seeds
2 medium onion, finely chopped
- - oil for frying

Directions:

1. Put all dry ingredients in a large bowl and mix well. Make a slight well in the center and add oil. Using finger tips, mix it into the flour. Add water a little at a time and knead into a soft pliable dough. Knead it thoroughly for several minutes until smooth. Cover with a damp cloth and leave to rest for at least 30 minutes.

2. Divide the dough into 12 equal parts. Roll each into a smooth ball. Then roll each ball into a round of about 6 inches.

3. Heat up a tava, heavy frying pan or a griddle. Test the heat by sprinkling a little dry flour on the surface. The temperature is correct when the flour burns immediately. Wipe out the surface with kitchen paper.

4. Carefully place the round of dough on hot tava. Allow to cook for a minute then turn it over. Smear a little ghee on the top and then turn it over after a minute. The top side now will have small brown spots. Smear a little ghee on the top and on the surface of tava along the edges of roti. Turn it over again and repeat the process of smearing oil until the both sides are cooked and crisp.

5. Remove from pan, smear with ghee and serve at once. Repeat with remaining dough.

[Style Mantra]

Serves: 10
Prep. Time: 60 minutes

Ingredients:

75 grams white flour
50 grams cocoa
100 grams butter
225 grams sugar
6 - eggs
2 teaspoons vanilla essence
800 grams cherries , black, stoned, canned
650 ml cream whipping
125 grams chocolate caraque
1 teaspoon arrowroot

Directions:

1. Drain the cherries into a sieve and reserve the syrup. Line and grease a deep 9 inch round cake tin. Put the butter in a bowl over a pan of warm water, beat until very soft.

2. Whisk the eggs and sugar together in a large bowl standing over a pan of simmering water until pale and creamy, and thick enough to leave a trail on the surface when the whisk is lifted. Remove from the heat and whisk until cool.

3. Sift the flour and cocoa together and then lightly fold into the egg mixture. Fold in vanilla essence and softened butter.

4. Turn the mixture into the prepared tin and tilt to spread evenly. Bake at 350F (150c) mark 4 for about 35-40 minutes until well risen, firm to touch and beginning to shrink away from the sides of the pan. Turn out onto a wire rack and leave to cool.

5. Cut the cake into three layers. Place one layer on a flat plate. Sprinkle about 3 tablespoons of cherry syrup over the cake. Spread a thin layer of cream over the soaked cake. Reserve a third of the cherries for decoration, scatter half the remainder over the cream.

6. Repeat layers of sponge, syrup, cream and cherries. Top with the third cake round and spoon over the remaining syrup.

7. Spread a thin layer of cream around the side of the cake. Press on the chocolate caraque, reserving some. Pipe whirls of cream around the edge of the cake and top each with a chocolate caraque.

8. Fill the center with the reserved cherries. Blend the arrowroot with 3 tbsp cherry syrup. Place in a small pan; bring to the boil, stirring, for a few minutes until the mixture is thickened and clear. Brush the glaze over the cherries.

9. To make the chocolate caraque, melt the chocolate in a heatproof bowl standing over a pan of simmering water. Remove from the heat and spread out thinly on a marble slab or clean work surface. Leave to set until no longer sticky to touch.

10. Hold a large knife with both hands; push the blade across the surface to shave off long chocolate curls.

[Style Mantra]

Category: Desserts / Sweets
Prep. Time: 45 minutes

Ingredients:

For the pastry
200 grams plain flour (maida)
100 grams butter
30 grams ground almonds
2/3 cup icing sugar
a pinch salt
2 to 3 tablespoons ice-cold water

For the strawberry sauce
2 cups strawberries, hulled
2 tablespoons icing sugar
juice of 1/2 lemon

For the filling
1 1/2 cups strawberries, sliced
1 1/2 cups whipped cream
For the garnish
icing sugar to sprinkle
a few strawberries

Directions:

1. Method For the pastry

2. Sieve the flour and salt together. Mix with the ground almonds.

3. Rub the butter into the flour with your fingertips. Add the sugar and mix well.

4. Add enough ice-cold water to make a dough. Chill for 30 minutes.

5. Preheat the oven to 200 degree C (400 degree F).

6. Roll out the pastry on a lightly floured surface and using a 100 mm. (4") fluted cutter, cut sixteen rounds of 3mm. (1/8") thickness.

7. Bake for 15 to 20 minutes until pale golden. Cool and keep aside the shortcakes.

8. For the strawberry sauce

9. Puree the strawberries in a blender. Add the icing sugar and lemon juice.

10. Strain and refrigerate.

11. How to proceed

12. Place one shortcake on a plate. Pipe some whipped cream on top and place some sliced strawberries thereon. Sandwich with another shortcake.

13. Make the other 7 shortcakes in the some manner.

14. For the garnish

15. Dust icing sugar on top of each shortcake and garnish with strawberries.

16. Serve surrounded by the sauce.

17. User Comments & Tips

18. You can also make these bite sized, if you use a smaller cookie cutter to cut the shortcake dough.

19. The dough can be refrigerated for a few days, wrapped in a plastic film.

[Style Mantra]

Category: Desserts / Sweets

Ingredients:

2 tablespoons butter
1 cup lightly packed light brown sugar
1/2 teaspoon salt
3 cups milk
1 tablespoon all-purpose gluten-free flour
2 1/2 tablespoons cornstarch
2 large eggs, lightly beaten
1 teaspoon vanilla extract

Directions:

1. Melt the butter in a heavy skillet or large saucepan. Add the brown sugar and salt, stirring constantly over medium-high heat until it caramelizes, about 5 minutes-be careful not to burn it.

2. Remove from the stove and slowly mix in 2 cups of the milk. Return to the stove and heat to near boiling over medium heat, stirring constantly. Combine the flour and cornstarch and stir in; then slowly add the remaining cup of milk.

3. Reduce heat to low and cook until thickened and smooth. Remove a few tablespoons of the pudding, and stir them into the beaten eggs; then return the mixture to the pudding.

4. Cook another 2 minutes, being careful not to let it boil. Remove from the heat and stir in the vanilla. To prevent a skin from forming on top, lay wax paper over it. Serve warm or cold.

[Style Mantra]

Category: Sea Food
Serves: 6
Prep. Time: 15 minutes

Ingredients:

6 small pamphlet or any other white fish
6 tablespoons lemon juice
3 teaspoons salt
2 tablespoons garlic paste
2 tablespoons ginger paste
1 teaspoon ajowan (carum)
1\4 teaspoon turmeric powder (haldi)
2 teaspoons chili powder
1 tablespoon garam masala

Directions:

1. Clean the fish but leave the heads and tails on. Wash the fish thoroughly the inside and outside of the fish. Slash in 3-4 places on both sides.

2. Mix lemon juice and half the salt together and rub on both sides of the fish. Leave to marinate for 30 minutes.

3. Meanwhile, prepare the marinade. In a bowl, mix well the garlic paste, ginger paste, ajowan, turmeric, chili powder, remaining salt, garam masala and 2 table spoons of lemon juice.

4. Place the fish in a flat dish, pour the marinade over it and rub it well into the cuts. Cover and leave to marinate for about 4 hours or overnight in the refrigerator.

5. Pierce each fish with a large metal skewer. Brush on both sides with some oil and barbecue over live charcoal for about 15 minutes. If barbecue is not possible, it can be grilled or baked uncovered in a oven for about 20-25 minutes.

6. Turn the fish once during cooking and keep brushing with oil to prevent burning.

[Style Mantra]

Description:
This is a very moist and rich cake, perfect for coffee morning and tea party.

Category: Cakes
Serves: 6
Prep. Time: 15 minutes

Ingredients:

1 3\4 cups flour
1\2 teaspoon baking soda
1 1\2 teaspoons baking powder
2 tablespoons cocoa powder unsweetened
1 1\2 teaspoons oil, corn
1\2 cup oil
1 1\4 cup sugar
3 medium eggs
1\2 cup water
2 teaspoons vanilla
1\2 cup sugar, confectioners'
3-5 tablespoons orange juice
3 tablespoons orange zest grated

Directions:

1. Preheat the oven to 350F. Generously grease a 10 by 4 inch loaf pan. Line the bottom of the pan with parchment paper.

2. In a bowl, swift together the flour, baking soda, baking powder and 1\4 teaspoon salt. Keep aside.

3. In a small bowl mix together cocoa and oil and blend well to make thick paste. Add 1or 2 more drops of oil if the mixture is difficult to stir.

4. In the bowl of an electrical mixer, blend the oil with the sugar until light and fluffy, scraping the bowl often. Add eggs one at a time and blend well, until pale and creamy. Stir in the vanilla and water. Then fold in dry ingredients.

5. Remove one third of the batter to a smaller bowl. Add chocolate paste and stir to make a chocolate batter.

6. Using a metal spoon or spatula pour alternating layers of white and chocolate batter into the prepared pan. (Don?t stir the better. It works out in the baking.)

7. Bake for 40-45 minutes or until the cake is lightly browned on top and spring back when lightly pressed. Cool in the pan for 15 minutes. Then glaze it with orange glaze.

8. To make glaze, Combine sugar, orange juice and orange zest to make a thick paste. Drizzle this over the top of the cooled cake.

[dil2dil]

Aj baji ka dastar khwn

[Style Mantra]

lolzzzzzzzz

[Style Mantra]

Category: Snacks
Serves: 4
Prep. Time: 10 minutes

Ingredients:

Chicken mince 1/2 kg
Worcestershire sauce 2 tbsp
Lemon juice 1 1/2 tbsp
Hot chilli sauce 3 tbsp
Mustard sauce 1 tsp
White pepper powder 1/2 tsp
Oil for shallow frying
Salt to taste

BATTER:

White flour 4 tbsp
Cornflour 3 tbsp
Cold milk 6 tbsp
Egg, beaten 1
Bread crumbs 1/2 pkt
Salt to taste

Directions:

1. Mix all the ingredients in a bowl, except cooking oil and marinate the chicken mince for an hour. Shape the mince into square nuggets. Combine all the ingredients of batter in a bowl; add enough water to make a thick batter. Dip all nuggets one by one in the batter and roll in bread crumbs.

2. In a frypan, heat cooking oil and shallow fry chicken nuggets on low heat, till golden brown and crispy. Fry both sides of the nuggets.

3. Serve hot with chilli garlic sauce.

[freeek]

please share recipe of sindhi biryani :D

[Style Mantra]

Mutton or beef 1-1/2 kg
Rice (easy cook - saila chawal) 1 kg soak in water for 5 hours

Red chilli powder 2 and half tablespoon
Halidi 1 teaspoon
Garam masala - ground 1 tablespoon.
Aroma masala
Grind Jaefal, jawatri,
zera and sufeed illachi
seeds
together to make a powder
2 tablespoon
Salt 3 teaspoons.
Ginger garlic paste 3 tablespoon
Tomato 1 Kg Cut into small pieces

Put all these things with meat, add some water, and cook on low heat. When meat is tender. Dry up the water and keep the pot on one side and put some 30 grams plums (aaloo bukhara).

Take two onions and slice them thinly. Fry this till light brown in one cup of oil. Then take out the fried onion from the oil. Take 200 grams yougurt, some mint leaves and some bullet chillies and mix it with the fried onion.

Boil 2 and half times water of the rice in a large pot. Then put the soaked rice in the water and add 3 tablespoon salt in it. When rice are about too cook, drain out excess water.

Then put a layer of rice on the cooked meat and masala, The add a layer of the yougurt paste. Then put rest of the rice. Add oil (the one in you fried onions). Oild should be warm not hot. Sprinkle kewra water and zarda colour liquid on the biryani.

Simmer it for 20 mins.

Note: The meat and masala mix should not be cold when you put rice layers on it.

[freeek]

aw thank you : )

[dil2dil]

masi ka yahi se peet bhar gya

[Style Mantra]

Category: Soups
Serves: 6
Prep. Time: 15 minutes

Ingredients:

3 - Onions
50 grams butter or margarine
15 ml flour
900 ml beef stock
. - salt & pepper
1 - bay leaf
1/2 medium french loaf
75 grams cheese

Directions:

1. Slice the onions thinly. Melt the butter in a saucepan, add the onions and cook gently for 15-20 minutes until dark golden brown.

2. Stir in the flour and cook, stirring, for 1 minute. Stir in the stock, seasoning and bay leaf. Bring to the boil, cover and simmer for 30 minutes.

3. Cut the loaf diagonally into 1 cm slices and toast lightly on both sides. Place two slices in each ovenproof soup bowl. Ladle the hot soup over the bread, discarding the bay leaf.

4. Sprinkle liberally with the cheese to form a thick layer over the bread. Place under a hot grill until the cheese is melted and bubbling. Serve immediately.

[Style Mantra]

Ingredients

1 Kg. Boneless chicken meat
4 medium sized onions-chopped
4 tomatoes-chopped
2 onions cut into thick slices
2 tomatoes cut into broad slices
1 Capsicum (Shimla Mirch) cut into slices (the yellow variety can also be used to enhance the color of the dish)
1 tsp. garlic (Lehsan) paste
1 tsp. ginger (Adrak) paste
¼ tsp. ground garam masala
¼ tsp. turmeric (Haldi) powder
½ tsp. Coriander (Dhaniya) powder
1 tsp. salt (according to taste)
3-4 tbs. oil

Instructions

Sauté the chopped onions in the oil till transparent. Add the Garlic (Lehsan), Ginger (Adrak), Turmeric (Haldi), Coriander Seeds (Dhaniya) and chopped tomatoes. Cover and simmer to allow the tomatoes to soften.
Add the chicken and cook for another 10 minutes or until the chicken is slightly tender. Add the salt.
Take a few tea spoons of oil from this chicken into a separate frying pan.
Heat and add the sliced onion, Capsicum (Shimla Mirch), sliced tomatoes, and garam masala. Sauté this for a while till the vegetables soften lightly.
To this frying pan add the cooked chicken. Mix and allow cooking for another

2-3 minutes.
Serve with rice.
Serving: 4 persons