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Subject: *DAWAT-E-AAM*(RECIPES)
Replies: 188 Views: 8530
cascad18 29.04.10 - 02:18pm
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Pain cake Doughnutsss
Ingredients
* 2 cups all-purpose flour
* 1/2 cup white sugar
* 1 teaspoon salt
* 1 tablespoon baking powder
* 1/4 teaspoon ground cinnamon
* 1 dash ground nutmeg
* 2 tablespoons melted b*tter
* 1/2 cup milk
* 1 egg, beaten
* 1 quart oil for frying
Directions
1. Heat oil in deep-fryer to 375 degrees F (190 degrees C).
2. In a large bowl, sift together flour, sugar, salt, baking powder, cinnamon and nutmeg. Mix in b*tter until crumbly. Stir in milk and egg until smooth. Knead lightly, then turn out onto a lightly floured surface. Roll or pat to 1/4 inch thickness. Cut with a doughnut cutter, or use two round biscuit cutters of different sizes.
3. Carefully drop doughnuts into hot oil, a few at a time. Do not overcrowd pan or oil may overflow. Fry, turning once, for 3 minutes or until golden. Drain on paper towels.
Footnotes
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
Nutritional Information open nutritional information
Amount Per Serving Calories: 202 Total Fat: 10.1g Cholesterol: 24mg *
maida21 29.04.10 - 03:15pm
zarardast casc
*
chanchel 29.04.10 - 03:27pm
bohat mazaydar khanay hain. *
hibahst 29.04.10 - 07:55pm
zabardast tum nay Asparagus ki pic b add ki hy *
mishall 30.04.10 - 10:03am
nice sharing. *
zeshan17 30.04.10 - 11:19am
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aanchals 30.04.10 - 01:20pm
MISHI,ZESHAN PLS KEP VISITING THNX. *
aanchals 30.04.10 - 01:21pm
GREEN BEAN CASSEROLE AMANDINE
2 cups French-Style green beans
1/2 cup celery, thinly sliced
1 shallot, finely minced
2 cloves garlic, thinly sliced
1 10 oz can Campbell's Cream of Mushroom Soup
1/2 cup water (from cooking the vegetables)
1/2 teaspoon soy sauce
1 tablespoon Kosher salt (for the boiling water)
1/8 teaspoon freshly ground pepper
2 teaspoons Worcestershire sauce
1 tablespoon b*tter, melted
1/4 cup slivered almonds
Preheat oven to 350F.
In a large saucepan, bring 3 quarts water to a boil; add 1 tablespoon Kosher salt.
If fresh green beans are not available, frozen may be used. Add beans and celery to boiling water and cook just until tender but not soft. Using a slotted spoon, transfer cooked vegetables to a bowl filled with ice and water. Green beans should still be a bright green color when cooled.
Butter a casserole baking dish and transfer vegetables to dish. Combine 1/2 cup of the vegetable cooking water, 1/2 teaspoon soy sauce and the mushroom soup. Pour over vegetables.
Heat almonds, garlic and shallot with b*tter in the microwave until b*tter melts. Sprinkle b*ttered almonds over the top of the casserole, along with any remaining b*tter.
Bake at 350F for 20-25 minutes or until top is bubbly and lightly browned.
Variation: Top with caramelized onions before baking, if desired. *
maida21 30.04.10 - 04:32pm
zabardust anchal.
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aanchals 1.05.10 - 09:45amMaida18. *
aanchals 1.05.10 - 10:05am
HALEEM
1 kg WheatClick to find more about Wheat(grounded to the size of large sugar crystals and soaked over night)
Cup Of All Kinds Of Pulses
Cup Rice
2 kg Beef (boneless)
2 tbsp GingerGinger+GarlicGarlic Paste
Kg Tomatoes
Red Chillies To Taste
Salt
tsp Tumeric Powder
MintClick to find more about Mint leaves, corriander, green chillies and lemon for garnishing.
Preparation
First cook beef with ginger and garlicabout garlic paste, tomatoes, red chilli, tumeric powder and salt till beef is tender.
Put the wheat in a big bowl with a good amount water till tender.
In another bowl ,boil all the pulses and rice till tender.
Then grind the pulses properly.
Continuously mix the wheatClick to find more about wheat on medium flame.
When it gets a little thick,add the pulse mixture and mix properly.
Now add in the beef mixture.
Mix very well for 10 minutes.
Put fried onions alongwith the hot ghee used to fry the onions in.
This is the baghar and it gives taste to finished haleem.
Cook on low flame.
Garnish with corriander, green chillies and mint leaves and serve hot. *
mishall 1.05.10 - 10:24am
wowww!!!sound tasty ilike haleem2. *
cascad18 3.05.10 - 05:26pm
i luv Haleem too. u knw sis Haleem dekh kay Karachii Haleem khnay ka mann ho gaya hay ....:)) *
cascad18 3.05.10 - 05:31pm
10 DIFFERENT TYPE OF PASTA
Pasta is one of the world's most recognizable and favorite dishes. It's simple to make and provides great versatility, allowing for it to be used in a wide variety of different dishes. A major reason for that versatility is the fact that there are numerous different types of pasta, ranging from noodles to stuffable shells. Most often made with eggs, pasta can also be made from spinach or wheat and can be made into different colors using ingredients such as squid ink.
thats y em adding here some differents type of pasta so that the ppls can get knowledege about the many type of pasta *
cascad18 3.05.10 - 05:34pm
1 ..Spaghetti....
Spaghetti is one of the most well-known types of pasta across the globe. It has a simple appearance: long, round-shaped strands of pasta. It's often used in easy-to-prepare dishes, topped with a sauce and meat and/or vegetable.
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cascad18 3.05.10 - 05:35pm
2..Fusilli....
More commonly known as corkscrew pasta in North America, fusilli has a long, thick spiral shape. Like spaghetti, fusilli is often used with a sauce and meat/vegetable combination *
cascad18 3.05.10 - 05:45pm
Tagliatelle
Tagliatelle holds the shape of a long, flat ribbon and is very similar to fettuccine pasta. Tagliatelle dishes usually pair the pasta with a thicker sauce such as Bolognese, which is a meat-based sauce. Other popular toppings for tagliatelle include shrimp and steak tips.
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cascad18 3.05.10 - 05:48pm
Fettuccine
Like tagliatelle, fettuccine is a long, ribbonlike pasta, although it is slightly smaller than tagliatelle. Fettuccine is most famous for the fettuccine alfredo dish, which pairs the pasta with alfredo sauce, a cheese- and b*tter-based sauce. Fettuccine is also commonly paired with chicken, vegetables and seafood, along with a thin sauce. *
cascad18 3.05.10 - 05:54pm
5..Cannelloni...
Cannelloni are flat pasta sheets that are rolled into tubes and stuffed with various ingredients. Most common fillings include ricotta cheese and spinach, but it can also be stuffed will meat- and seafood-based fillings and then topped with a lighter sauce. *
cascad18 3.05.10 - 05:56pm
6..Penne...
Penne pasta is a small, cylinder-shaped type of pasta. It often comes in egg, spinach and tomato combinations, and is served with a sauce such as marinara, pesto or olive oil. In North America, penne is used in the popular baked ziti casserole dish, made with tomato sauce, meat and cheese mixed together.
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cascad18 3.05.10 - 05:58pm
7..Linguine...
Linguine pasta is long, flat and narrow in appearance. It bears a strong similarity to spaghetti and is often used in similar pasta and sauce dishes. *
cascad18 3.05.10 - 06:00pm
8..Tortellini..
Tortellini is a circular-shaped pasta that is often filled with a type of cheese, such as Gorgonzola, or a meat filling. Most times, tortellini is used in broth dishes. *
cascad18 3.05.10 - 06:02pm
9..Farfalle...
Farfalle is better known as the bow-tie pasta, due to its appearance, which resembles a bow-tie (or a b*tterfly). It is a smaller but thick pasta and is best suited to be used with cream- or tomato-based sauces. *
cascad18 3.05.10 - 06:03pm
10..Rigatoni....
Rigatoni is like a bigger, thicker type of penne pasta, and as such is shaped like a tube. Too small to be stuffed with anything, rigatoni is often used as a stand-alone dish (pasta, sauce and topping). However, due to its thick texture, it can also be successfully used in a baked dish.
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rabianaz 3.05.10 - 08:15pm
It's a VERY nice little piecessss. *
hibahst 3.05.10 - 10:49pm
you rock casii .. thanks buhat achhi paloomat hen abt pasta .. *
1khan1 3.05.10 - 10:53pm
KABI HOOD BANA K TRY MAT KARNA HIBA ..NUQSAN HOGA ..SPEGETI KI JAGA BINDIYA BAAN K NICLEGI CASI KI RECIPEE AGR USE KARLI TU *
hibahst 3.05.10 - 11:22pm
me casi ki recipe use kar chuki hoon khana kharab jee .. dont worry achhi bani thi .. 
*
cascad18 4.05.10 - 06:38am
thanks @rabianaz and Hibah .. khair tum nay konsi recipe banai thi yah nahi bataya .... zaror batana *
mishall 4.05.10 - 12:31pm
wow!!sounds delicious thanks cacd. *
aanchals 5.05.10 - 11:15am
Tandoori Chicken Recipe
Ingredients
4 skinless chicken half with ribs
Salt for seasoning
1 large lemon
1/4 medium onion, peeled
1-2 garlic cloves, peeled
1/2 inch piece of peeled fresh ginger, grated or 1/2 teaspoon powdered ginger
1/2 hot green chili
1 teaspoon garam masala
8 ounces plain non-fat yogurt *
aanchals 5.05.10 - 11:16am
Instructions
You can use an ordinary oven, preheated to the maximum temperature instead of a tandoor. Clean the oven thoroughly before use.
Mix 2 tablespoons of yellow coloring and about 1/2 tablespoon of red together. Brush on the chicken and let stand for a few minutes then proceed with the recipe.
Using kitchen shears or a sharp knife, cut the chicken breast in half across the middle. Squeeze the lemon juice over the chicken and season generously with salt.
Transfer the chicken pieces to a large plastic bag. Place the onion, garlic, ginger and chili into the bowl of a food processor and process until finely chopped. Add the garam masala and yogurt. Process until smooth. Pour the yogurt marinade into the plastic bag with the chicken and squeeze the bag until the chicken is well coated. Seal the bag and refrigerate for several hours or overnight.
Preheat the oven to the highest temperature possible, 500 to 550 degrees. Place the chicken in a single layer in a baking dish and bake for 20-25 minutes until cooked through.
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cascad18 5.05.10 - 11:22am
aanchal tandoori chicken key recipe pasand i .. InshaAllah may zaror bananay key koshish karongii.. *
cascad18 5.05.10 - 11:28am
thanksss sweet Mishal *
cascad18 5.05.10 - 11:36am
1
Shrimp ans Asparagus Fettuccine
Ingredients
1 bunch fresh asparagus, trimmed and cut into 1 inch pieces
3 tablespoons olive oil, or more if needed
6 cloves garlic, pressed
salt and pepper to taste
1 pound dry fettuccine pasta
2 teaspoons olive oil
1 pound uncooked shrimp - peeled, deveined, and tails removed
1/2 teaspoon seafood seasoning (such as Old Bay), or to taste
1 cup shredded Parmesan cheese, or more if desired
Directions
Separate the asparagu
s tips from the rest of the cut pieces, and set the tips aside. Heat 3
tablespoons of olive oil over medium heat, and cook and stir the garlic
until it begins to turn brown, about 5 minutes. Stir in the cut pieces of
asparagus (not the tips), and season with salt and pepper. Cook and stir
the asparagus until tender but still bright green, about 10 minutes, then
add the asparagus tips. Cook and stir for 5 more minutes.
While the asparagus is cooking, fill a large pot with lightly salted water
and bring to a rolling boil over high heat. Once the water is boiling, stir in
the fettuccine, and return to a boil. Cook the pasta uncovered, stirring
occasionally, until the pasta has cooked through, but is still firm to the
bite, about 8 minutes. Drain well in a colander set in the sink, return to
the pot, and drizzle 2 teaspoons of olive oil over the pasta.
Remove the asparagus from the skillet with a slotted spoon, leaving oil in
skillet, and set the asparagus aside. Pat the shrimp dry with paper towels,
and place in the hot skillet over medium-high heat. Sprinkle the shrimp
with the seafood seasoning, and cook and stir the shrimp until they are
pink and no longer translucent. Return the asparagus to the skillet, and
cook the shrimp and asparagus until thoroughly heated, 2 to 3 more
minutes.
Stir the shrimp and asparagus into the cooked fettuccine, and toss with
shredded Parmesan cheese. The olive oil serves as the sauce, so add more
as needed to generously coat the pasta, shrimp and asparagus.
Nutritional Information
Amount Per Serving Calories: 380 Total Fat: 10.9g Cholesterol: 93mg
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cascad18 5.05.10 - 11:38am
gals may nay Asparagus aur Fettuccine kay mutalique pichlay pages may maloomat de di hay *
cascad18 5.05.10 - 08:04pm
LEMON SPONGE CAKE
Ingredients:
5 mid-size eggs, separated
1 cup plain flour
1/2 cup sugar
1 tbsp baking powder
1 tsp vanilla extract
2 tbsp lemon juice
Some lemon zest
Method:
1. Preheat oven to 180 deg Celsius. Line an 8-inch cake tin with paper and
butter.
2. Beat the egg yolks with vanilla extract, lemon juice and the lemon zest.
Put aside.
3. Beat the egg whites till you get a soft peak, then add the sugar and beat
till shiny.
4. Add the yolk mixture to whites, stir.
5. Sift flour and baking powder and fold into egg mixture.
6. Bake at 180 deg Celsius for about 15-20 minutes. Check with
toothpick. *
cascad18 5.05.10 - 08:08pm
BANANA STRAWBERRY SMOOTHIE
Ingredients
1 banana, broken into chunks
1 teaspoon banana extract
3/4 cup milk
1 (8 ounce) container strawberry yogurt
2 teaspoons white sugar
Directions
1.Place banana, banana extract, milk, yogurt, and sugar into a blender.
Blend until smooth and serve.
Nutritional Information
Amount Per Serving Calories: 471 Total Fat: 6.5g Cholesterol: 29mg *
cascad18 5.05.10 - 08:11pm
MANGO LASSI
Ingredients
2 cups lemon-flavored yogurt
1 cup vanilla yogurt
1/4 cup milk
2 cups pureed mango
3 tablespoons honey
1 (12.5 fl oz) can mango nectar
1/8 teaspoon ground cardamom
Directions
1.Blend the lemon yogurt, vanilla yogurt, milk, pureed mango, honey,
mango nectar, and cardamom together in a blender until completely
combined. Serve immediately.
Nutritional Information
Amount Per Serving Calories: 207 Total Fat: 3.1g Cholesterol: 9mg *
cascad18 5.05.10 - 08:15pm
VINTAGE LAMONADE
Ingredients
5 lemons
1 1/4 cups white sugar
1 1/4 quarts water
Directions
1.Peel the rinds from the 5 lemons and cut them into 1/2 inch slices. Set
the lemons aside.
2.Place the rinds in a bowl and sprinkle the sugar over them. Let this
stand for about one hour, so that the sugar begins to soak up the oils
from the lemons.
3.Bring water to a boil in a covered saucepan and then pour the hot water
over the sugared lemon rinds. Allow this mixture to cool for 20 minutes
and then remove the rinds.
4.Squeeze the lemons into another bowl. Pour the juice through a strainer
into the sugar mixture. Stir well, pour into pitcher and pop it in the fridge!
Serve with ice cubes.
Nutritional Information
Amount Per Serving Calories: 269 Total Fat: 0.4g Cholesterol: 0mg
Nutritional InformationVintage LemonadeServings Per Recipe: 4
Amount Per Serving
Calories: 269
Total Fat: 0.4gCholesterol: 0mgSodium: 14mgTotal Carbs: 76.9g Dietary
Fiber: 6.3gProtein: 1.6g
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cascad18 5.05.10 - 08:24pm
REFRESHING CUCMBER LAMONADE
Ingredients
1 cup water
1/2 cup white sugar
1 cucumber, sliced
6 lemons, juiced
Directions
1.Make a simple syrup by stirring the water and sugar together in a
saucepan over medium heat; heat until just about to boil and the sugar
has dissolved. Place in refrigerator 30 minutes, or until cool.
2.Place the cucumber slices in a blender or food processor; blend until
mashed into a pulp. Pour the cucumber pulp into a fine mesh strainer
place over a bowl to catch the liquid; allow to sit until you have about 2/3
cup of liquid from the cucumber, about 15 minutes.
3.Stir the simple syrup, cucumber liquid, and lemon juice together in a
pitcher. Serve cold.
Nutritional Information
Amount Per Serving Calories: 141 Total Fat: 0.6g Cholesterol: 0mg
*
azankhan 5.05.10 - 09:16pm
(yamyamy) *
cascad18 5.05.10 - 09:21pm
WATERMELON STRAWBERRY LAMONADE
Ingredients
8 cups cubed seeded watermelon
1 cup fresh strawberries, halved
1/2 cup fresh lemon juice
1 cup white sugar
2 cups water
Directions
1.Combine the watermelon, strawberries, lemon juice, sugar, and water in
a blender. Blend until smooth.
Nutritional Information
Amount Per Serving Calories: 152 Total Fat: 0.3g Cholesterol: 0mg *
cascad18 5.05.10 - 09:23pm
GINGER LAMONADE
Ingredients
3 cups white sugar
4 quarts water
14 slices fresh ginger root
4 cups fresh lemon juice
2 lemons, sliced
Directions
1.In an 8-quart saucepan combine sugar, water and ginger root. Heat to
boiling, stirring occasionally. Remove from heat.
2.Stir in lemon juice. Cool 15 minutes. Remove ginger. Refrigerate
lemonade at least 1 hour, or until chilled.
3.Serve over ice, and garnish with lemon slices.
Nutritional Information
Amount Per Serving Calories: 132 Total Fat: 0g Cholesterol: 0m
*
cascad18 6.05.10 - 04:16pm
i hope u all like these thandii thaaaar recipes of lemonade *
aanchals 7.05.10 - 10:57am
Ill print it out
many thanks cascad18 *
aanchals 7.05.10 - 11:01am
Baked Shrimps
Ingredients:
kg shrimps
1 egg, beaten
tsp chilli paste
1 tbsp chopped onion
1 tsp pepper powder
1 tbsp chopped celery
1 tbsp chopped parsley
1 tsp ginger powder
1 tsp garlic powder
Salt to taste
Method
De shell and de-vein the shrimps and boil them in salt water for 5 minutes.
Mix all the ingredients to the shrimps to the shrimps
and place them on a greased baking dish.
Bake in moderate oven for 30 minutes.
Ready to serve hot.
*
cascad18 7.05.10 - 12:58pm
hhmm nyc recipe and easy to cook .. manay bhe tamam lamonade test kar liye hain .. testy hain.. ginger ka flavour bhi yummy hay lamon kay saath and u 9 garmi tak feel nahi hoti in lamonade ko peenay kay baad : *
mishall 7.05.10 - 06:34pm
Now is a great time to take good care of yourself and get your body in shape,Anchal .... So,lol. *
mishall 7.05.10 - 06:37pm
I just wanted that one of my favorite Joice's was here thanks cashi. *
