Download Free Apps & Games @ PHONEKY.com
Download Free Apps & Games @ PHONEKY.com
Subject: *DAWAT-E-AAM*(RECIPES)
Replies: 188 Views: 8505
horiya 6.08.10 - 01:09pm
~*~Chicken Cheese Samosa ~*~
Ingredients :
chicken boiled ( shred ki hoi) 2 cups
spring onion square mein katee hoi 1 cup
capsic*m square mein katee hoi 1 cup
cheddar cheese 2 cups
black pepper 1 1/2 tsp
salt to taste
oil for frying
samosa Patti 1 packet
maida 2 Tbsp
water thora sa
Method:
1-chicken boil ker ke us ko shred ker lein
2-Aik pan mein thora sa oil lay ke germ kerein us mein Pehley capsic*m dal ker fry kerein us ke baad spring onion dal ker fry kerein us mein thora salt aur black pepper daalain , thanda honey ke liye rakh dein ,
3-Aik bowl mein chicken lein us mein fry ki hoi vegetables daalain phir cheese daalain achee terah mix kerein. 4-Ab samosa patti lein aur us ko samosey ki shape dein us mein chicken bhareyn aur maidey aur pani ki lay se us ko chipka dein,
5-phir oil mein golden brown kerein.
6-podiney ki chaatni ya tomato ketchup ke sath serve kerein *
cascad18 12.08.10 - 10:47pm
Ramadan Savories - Hot Beef Chille Curry
1/2 Kg Beef
2 Med Onions
4 Green Chillies
4 cloves Garlic
1 Tsp Ginger
60 Gr Ghee
1 Tsp c*min
1 Tsp Turmeric
1/4 Cup of Tamarind pulp (Soaked in 2tbsp warm water)
Salt to taste
METHOD: Dice the beef into 2.5 cm cubes. Heat the ghee and fry the finely sliced onions and the chopped garlic, till lightly browned. Now slow down the flame an start adding the other spices and the green chillies cut lengthwise, cover with lid and let it simmer for 5mins.
Then add the meat, stir fry it on a high flame for 3mins and lower the flame, add 150ml of warm water, cover the meat with foil paper and let it cook 70mins till the beef is tender.
Add strained tamarind juice to the beef dish and stir fry it of 5mins till the gravy is thick.
This beef curry is best served with boiled rice. *
cascad18 12.08.10 - 10:51pm
,Ramadan Savories - Anda ka Salan Madrasi style
This egg curry can be enjoyed with zaffrani mughlai paratha. Do try this for sehri.
6 Eggs
60gr Ghee
3Tbsp Onions- chopped
Salt and Lemon juice to taste
2 Cloves Garlic
250gr Fresh Tomatoes
1 Tbsp Curry powder
METHOD: Take 6 hard boiled eggs and cut lengthwise.
Then take the chopped onions and garlic and lightly fry in 50gr ghee for 2-3mins.
Stir for another 2-3mins after adding the curry powder.
Then add the fresh finely chopped tomatoes add enough water to form a thick like gravy.
Then add the salt and lemon juice and let it cook on a slow heat for 5-10mins.
Now add the eggs and warm on a slow heat for about 10mins and serve.
(Optional you can also serve with boiled rice.) *
cascad18 12.08.10 - 10:52pm
3...Ramadan Savories - Pyaz Aur Tamatar Ka Raita
2 Med Onions - finely chopped
4 Med Tomatoes - seeded and chopped
5/8 Cup 150ml Water
A Pinch of Mustard powder
2 Cups plain yogurt - lightly beaten
1 1/2 Level Tsp Salt
1/2 Level t Tsp Sugar
1 Level Tsp chillie powder
1/2 Level Tsp Ground Black Pepper
1 Tbsp Fresh Coriander leaves
METHOD: Take water, mustard, salt, chillie powder, sugar and yogurt and mix well together, add the tomatoes and onions and stir well.
Sprinkle finely chopped fresh coriander leaves.
Prep time: 15 mins - Serves 6 *
cascad18 12.08.10 - 10:56pm
,4...Ramadan Savories - Aloo Bhujia
This aloo ki bhujia compliments the zaffrani mughlai paratha perfectly...do try it.
2 Med Patotoes- boiled & cut into 1/2 inch cubes
1 1/2 Tbsp chat masala
1 Tbsp red chillie- kooti
1 Tsp Nigella
A few green chillies - chopped into 1 inch pieces
1/4 Tsp Tumeric
1/2 T hp c*min
2 Tbsp Garlic
2 Cubes Chicken stock
2 Tbsp Oil
Salt to taste
METHOD: Heat oil and put garlic, c*min and nigella and fry. Also add the patotoes and stock dissolved in half a cup of warm water, and let it cook for 3mins. Then add the green chillies, tumeric and salt to taste. Let it cook for a min or so till nicely mixed and then sprinkle the red chillies and chaat masala and serve.
*
z_haidar 12.08.10 - 11:40pm
Yummmmmmm... *
saira33 13.08.10 - 07:53am
ymmmmm nyce shairing sis! *
hoorain 13.08.10 - 01:45pm
wow aalo ki bhujya pani aagaya.. Sowi roze mai aesha nhe bolte.. Nice reciepes aap ne add ki hen cascad18 *
i_am_ur 13.08.10 - 03:26pm
.
.
.
.
.
Yumyyyyyyyyyyyyy!! ye sab kuch ready made mil jahy to ''baat ban jahy'' .. Emmmm!! 
*
z_haidar 13.08.10 - 03:41pm
Yummma yummmma! ALI mere moun main to pani bhar aaya lolzz.. *
hibahst 13.08.10 - 10:14pm
Poori
1 cup sifted wholewheat flour (sift to take out some of the larger bran bits)
1 cup allpurpose flour
1/2 teaspoon salt
2 tablespoons vegetable oil + more for deepfrying
1/2 cupwater
Put the 2 flours and salt in a bowl.
Drizzle the 2 tablespoons oil over the top.
Rub the oil in with your fingers so the mixture resembles coarsebreadcrumbs. Slowly add the water to form a stiff ball of dough. Empty the ?ball on to a clean work surface. Knead it for 10/12 minutes or until it is smooth. Form a ball. Rub about 1/4 te
aspoon oil on the ball and slip itinto a plastic bag.
Set it aside for 30 minutes.Knead the dough again, and divide it into 12 equal ba11s. Keep 11 of them covered while you work with the twelfth.
Flatten this ball and roll it outinto a 55 1/2 round.
If you have the space, roll out all the porris and keep them in a single layer, covered with plastic wrap.
Over a medium flame, set about 1 of oil to heat in a small, deep frying pan(I used my wok).
Let it get very, very hot. Meanwhile, line a platter withpaper towels.
Lift up one poori and lay it carefully over the surface of thehot oil.
It might sink to the bottom but it should rise in seconds and beginto sizzle. Using the back of a slotted spoon, push the poori gently into theoil with tiny, swift strokes. Within seconds, the poori will puff up.
Turnit over and cook the second side for about 10 seconds.
Remove it with aslotted spoon and put it on the platter.
Make all the pooris this way.
The first layer on the platter may be covered with a layer of paper towls.
More pooris can then be spread over the top.
Serve the pooris hot (immediately).
Note....
u can take pooris with aaloo ki bhujya... *
cascad18 14.08.10 - 07:19pm
hibah nyc sharing .. jab tu ghar aaye gi na tu may yahi poori aur aloo key bhujya tujhay bana kay khilaongii 
shiza na sun lay warna woh bhee tapak pade gii.. 
O God ab laraii shuru ... *
z_haidar 14.08.10 - 07:25pm
ymmmmmm...Sheza mere liye bhi rakhna. *
samina11 15.08.10 - 01:36pm
hibah nyce shairng sis. *
hibahst 15.08.10 - 09:57pm
hhmm poorii bhujya..ookea mai shizza ko nhii bataongii but i knw maire batanai sai pahlai he tum khud bata dogii... *
mishall 30.08.10 - 05:08pm
Tandoori fish
*
* Ingredients:
* 2 (400 g) pomfret fish, washed and cleaned
* 1 1/4 tablespoons fresh lemon juice
* 1/2 cup malt vinegar
* salt
* 3/4 teaspoon red chili powder
* 2 teaspoons garlic paste
* 1 egg, beaten
* 1 tablespoon plain fat-free yogurt, whisked
* 1 1/2 teaspoons ginger paste
* 1 1/4 teaspoons ajwain (carom)
* 3 teaspoons gram flour (besan)
* 1/2 teaspoon turmeric powder
* 1 teaspoon tandoori spice mix
* 1/2 teaspoon black pepper
* 1 1/4 tablespoons cream
* 3-5 drops red food coloring
* 3-4 tablespoons b*tter, for basting
Directions
1.Make 2 to 3 incisions on each side of the fish and keep aside.
2.Mix ingredients 2 to 5 in a bowl and half of the garlic paste.
3.Add fish and mix well.
4.Leave aside to marinate for 30 minutes.
5.Beat egg in a bowl.
6.Add yogurt and mix well to combine.
7.Add the remaining garlic paste and the rest of the ingredients, except the cream and food colour.
8.Mix very well.
9.Remove the fish from the marinade and drain out the marinade completely.
10.Drop the fish in the yogurt marinade mixture and add the food colour.
11.Mix well and let the fish marinate in this mixture for 1hour 15 minutes.
12.Then pass a metal skewer through the fish.
13.Grill on a hot barbecue for 6-8 minutes.
14.Remove from the grill and let the moisture dry a bit.
15.Baste the fish with b*tter on both sides.
16.Grill for another 4 minutes.
17.Serve hot, garnished with onion rings and lemon slices
*
horiya 2.09.10 - 07:28pm
Pineapple Pudding
540 ml pineapple tin,
1 egg,
1 1/2 cup milk,
2 tbsp custard pwd
sugar as u desired,
full cream 10 oz,
5 almonds,
5 pictachio
Grind pineapple in semi paste with the same water and cooked for 10 min on a low flame.
In a bowl beat egg, milk,custard powder and sugar for 1 to 2 min.
Pour this in pineapple and stir till it becomes thick.
Take it off the flame and let it cool then put the whip cream on it and decorate it with almonds and pictachio flakes.
Refrigerate it before serving.Enjoy!!!! *
horiya 2.09.10 - 07:29pm
Chicken Sticks
Ingredients
* 500 gm chicken boneless (Cut into bite size pieces)
* 1/2 tsp ginger paste
* 1/2 tsp garlic paste
* 1 tsp tamarind juice
* 1/2 tsp c*min powder
* 1/2 tsp black pepper powder
* 1 tsp red chili powder
* 1/2 tsp turmeric powder
* 1 tsp soy sauce
* 1/2 tsp curry powder
* Salt to taste
* 1 egg
* 1 cup bread crumbs
* Some Wood Sticks
* Oil for frying
Method
* In a large bowl, add chicken boneless, ginger paste, garlic paste, soy sauce, red chili powder, turmeric powder, c*min powder, black pepper powder, tamarind juice, salt, and curry powder mix well.
* Marinate for 30-35 minutes in refrigerator. Now add egg and bread crumbs in chicken.
* Thread the chicken into wood sticks. Heat oil in a large pan. Add chicken sticks in the pan. Fry until golden brown from each side.
* Chicken sticks are ready to serve. serve hot with chapati and green salad.
*
rabianaz 2.09.10 - 10:42pm
thanx a lot for ur share *
cascad18 29.10.10 - 07:58pm
yum yum yum recipes thanks sis *
cascad18 29.10.10 - 08:01pm
guys test this deliciouse burger reciepe.. may nay is reciepe ko aur bhe aasan kar di hay un ingredience ko homemade reciepe kay sath jo Pak may mushkyl say he mylti hain .. may nay bhe try kia hay aap bhe banay test kijiye phir me ko bataye .... :) *
cascad18 29.10.10 - 08:05pm
Barbeque style burger....
ingredients....
500g lean minced beef
1/2 cup barbecue sauce
1 tbsp Dijon-style mustard
Salt and pepper to taste
4 hamburger buns, split, grilled or toasted
1 1/3 cups coleslaw with dressing
2 each: tomatoes, cucumber, sliced
Preheat a grill. Combine the mince, cup of barbecue sauce, mustard, salt and pepper. Divide the mixture into quarters. Using your hands, form the meat into four, good-shaped patties.
Grill the burgers for about 5 minutes each side, until cooked, brushing with the remaining barbecue sauce during cooking.
Place the burgers on base of each bun. Top with coleslaw, tomatoes, cucumber slices, and finish off with bun tops. - Serves 4.....
*
cascad18 29.10.10 - 08:07pm
Cole Slaw
1 lb green cabbage, quartered, cored and shredded
3 tablespoon cider or malt vinegar
2/3 cup mayonnaise
1 small onion grated (optional)
2 medium carrot grated
teaspoon salt or to taste
In a large mixing bowl, toss the cabbage with the vinegar and salt. Grate the carrots and optional onion directly into the bowl. Add the mayonnaise and toss well.
The slaw can be served immediately, but it is much better, more melded and tender, if allowed to stand and tossed occasionally for 30 minutes to 1 hour.
For a very limp slaw, refrigerate several hours or overnight.....
*
cascad18 29.10.10 - 08:09pm
Home made barbe que souse...
Ingredients:-
50ml or 2 tablespoons oil
1 onion chopped
1 tablespoons tomato pure
2 tablespoons white vinegar
2 tablespoons soft brown sugar
1 heaped teaspoon mustard powder
2 tablespoons Worcestershire sauce
150ml or pint water
Method:-
Pour the oil into a saucepan, add the onions and fry for 3-4 minutes until the onions are translucent. Stir in the tomato pure and then add the rest of the ingredients. Bring the mixture to the boil and simmer for 10 15 minutes.
TIP - Its important to stir the tomato pure in separately in order to get a smooth barbecue sauce. If you just add it with the other ingredients itll just form as red lumps in the barbecue sauce and youll have no fun at all trying to smooth out the sauce. *
i_am_ur 30.10.10 - 03:49am
hmmm! yummyy! n vl try khanay ki loL *
shonu77 1.11.10 - 05:22am
Hmm yummy mouth watering casi i ll try it 4 sure yara thanx 4 shairing *
cascad18 1.11.10 - 05:40am
thanks both of u for liking this reciepe ..sure shonu try it *
swtzainb 1.11.10 - 07:46am
ummmm
....lgta hai ..kfi mzey ki dish h0 g...bt...menu burgr changa nai lgdaa...sad *
cascad18 1.11.10 - 07:51am
zainy its totly change reciepe try it ..mujhay yaqeen hay is kay baad tumhay burgr bhe achhay lagnay lagay gain 
*
swtzainb 8.03.11 - 02:52pm
Turkish Pulao/Pulav is a neat little rice recipe which is easy to prepare and requires less ingredients. Turkish Pulao/Pulav sports a little sweetish and spicy, yet delightful taste. Turkish Rice can be had without Raita.
Turkish Pulao/Pulav
Turkish Pulao/Pulav
Pulao Ingredients:
* Rice 1 cup
* Tomato 2 medium sized
* Onion 1
* Jaggery 3-4 tsp
* Groundnuts or Cashew Nuts 1/2 cup (better to use Groundnuts, but I have used Cashews)
* Garam Masala Powder 1 tsp
* Chilli Powder 1 tsp
* Turmeric Powder 1/4 tsp
* c*min Seeds / Jeera 1 tsp
* Oil + Ghee or Clarified b*tter 2 tsp
* Salt
How to Prepare:
1) Cut Onions length wise (like you would for say Onion Pokada).Chop the Tomatoes. Keep aside.
2) Wash Rice well with water. Pour out the water completely. Keep the washed wet Rice aside.
3) Have a bowl, mix chopped Tomatoes with Jaggery, Turmeric Powder, Garam Masala, Chilli powder and Salt. Leave in the bowl for 2-3 min to marinate properly.
Here I have used Jaggery to obtain the slight sweet taste of this Pulav/Pulao. Never use Sugar; it does not give good taste.
4) In a pressure cooker container, have Oil and Ghee. Heat until the Ghee melts.
Add Jeera and fry for a min. Then add chopped Onions from Step 1 and fry until it turns light golden brown.
5) At this stage, add Groundnuts and fry until the Groundnuts change color and are fried well. Then add marinated Tomato masala (Step 3) and fry until the Tomatoes are cooked properly.
6) Add washed and drained Rice (from Step 2) and fry until the Rice turns a little thick. This may take about 2-3 min.
7) For 1 cup of Rice in the cooker add 2 cups of water to the cooker container, i.e., add water in 1:2 ratio.
8] Finally add Salt. Close the pressure cooker lid and allow the contents to cook.
For best results, when you hear the first whistle of the cooker, switch to low flame and heat for about 5 minutes. Then switch off and allow the pressure of the cooker to ease.
Once you open the cooker lid, add Coriander leaves and mix it well with Pulav/Pulao.
Turkish Pulao/Pulav is now ready to be served.... *
samina11 8.03.11 - 02:58pm
nyc *
swtzainb 1.05.11 - 06:01pm
Fruitylicious Salad ...!!!
Ingredients
* 1 mango
* 1 peach
* 1 cup strawberry
* 1 cup watermelon
* 1 cup apple (cut into small cubes shape)
* 1 cup pineapple
* 1 cup sugar syrup
* 1 cup orange juice
* 1/2 cup lemon juice
* 1/2 tsp black salt
* 1/2 tsp black pepper powder
Method
Peel and cut mango in cubes shapes, strawberry cut into small pieces, Peach cut into a cubes shape.
In a large bowl, Add mango cubes, apple cubes, pineapple cubes, watermelon cubes, strawberry, Peach cubes, black pepper, and black salt. Mix well.
In another large bowl add sugar syrup, orange juice, and lemon juice. Mix well.
Now pour syrup in fruits and mix well. Chill in refrigerator for 30-45 minutes.
Delicious fruit salad is ready to serve. Serve with your choice of dressing.... *
swtzainb 1.05.11 - 06:08pm
ummmm ma fv
Choclate Milk Shake
Ingredients
cocco powder=2 table spoons
milk =2 glass
choclate ice-creme=2 scoops
crush ice -1 cup
Directions
Mix all the above ingriedients in a grinder machine for 3-5 seconds and serve it.
*
samina11 2.05.11 - 10:06am
yum yum yum recipes thanks znb *
swtzainb 14.05.11 - 07:57am
*
swtzainb 14.05.11 - 08:00am
*
saira33 14.05.11 - 10:01am
ummmm nyc shrng znb *
i_am_ur 20.04.13 - 11:21am
___
***
Use a cookie cutter to make
cucumber flowers. And then you
don't have to peel them.
Cute for
party tray
*** *
