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Thread: Cooking Competition august 2011

  1. #1
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    Default Cooking Competition august 2011



    ap ne iss dafa

    afghani repices

    share karni hai


    Rule:


    1 ... Aik member aik he bar Share Karsakta hai.
    2 ... Aik jaisa mat share kijeye ga.
    3 ... Comp ki last Date 21 august hai.
    4 ... polling nai hu gai admin winner announce kare gai


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    kaname and Yuuki - Cooking Competition august 2011
    [/IMG]

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    Default Re: Cooking Competition august 2011

    29181 397120131594 298089336594 4656083 4758355 n - Cooking Competition august 2011

    Afghani Biryani
    Ingredients:
    3 cups Basmati rice, rinsed and soaked
    3 medium onions, sliced
    1/4 cup oil
    2 medium tomatoes, chopped
    6-7 cloves of garlic, chopped fine
    2 green chilli pepper, chopped fine
    2 inch piece of ginger, chopped fine
    1 packet Shan Bombay Biryani Masala
    1 medium chicken, skinless and cut
    1/2 lemon, squeezed
    1 can of chickpeas/garbanzo beans
    1 cup sour cream
    3 green cardamoms
    2 black cardamoms
    4-5 whole black peppers
    4-5 cloves
    1/3 cup fresh chopped corriander
    5-7 fresh mint leaves
    1/4 cup raisins, soaked
    1/4 cup almonds, peeled and halved
    1 medium carrot, peeled and shredded fine
    2 tbsp butter

    Method:
    1. Fry the onions until golden brown, drain from the oil and set aside.
    2. In the same oil, add the garlic, ginger, and green chillies and fry for 2 minutes.
    3. Add the tomatoes and shan masala, cover and cook on low for 5 minutes.
    4. Add the chicken and lemon, mix. Cover and cook until chicken is tender.
    5. Add the chickpeas and cook on low for another 10 minutes.
    6. Add the sour cream and simmer for 15 minutes. Remove from heat and set aside.
    7. In another pot, boil water for rice adding to it, salt to taste, green and black cardamoms, black peppers, and cloves. Add rice and boil until partially cooked. Drain.
    8. Make layers in an oven safe pot as follows,half of the rice, chicken masala, fried onions,corriander, mint and remaining rice. Bake in oven for 20 minutes at 350C.
    9. Melt butter and fry the almonds for 3 minutes, add the drained raisins and cook for another 2 minutes. Add the carrot and cook for 5 minutes. Remove from heat.
    10. Take out rice and pour almond, raising and carrot mixture on top. Mix throughly so the rice hardly any white of the rice remains. Serve hot with some chilled yogurt and mint chutney. Enjoy!
    if u ♥ cooking then check Dis OuT

    ***COOKING BLOG***

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    Default Re: Cooking Competition august 2011

    chicken afghani urdu recipes 440x602 - Cooking Competition august 2011

  4. #4
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    Default Re: Cooking Competition august 2011

    Qabili Pilau
    ( Lamb and Yellow rice with carrots and raisins)



    Serves 4 Ingredients



    • 1 lb long grain rice, preferably basmati
    • 4 fl oz vegetable oil
    • 1 1/2 lb lamb on the bone or 1 chicken, cut in pieces
    • 1/2 pint water
    • 2 large carrots
    • 4 oz black seedless raisins
    • 2 tsp char marsala or cumin
    • 1/4 tsp saffron (optional)
    • 2 1/2 pints water
    • salt and pepper

    Directions


    Brown 1 medium diced onion in oil. Fry until the onion is fairly dark. Add 1 lb lamb or beef cut into 1"-2" cubes and brown lightly.
    Add 2 cups of water, 1 tsp. Salt and 1 to 1 ½ tsp each (cinnamon, ground cumin and ground cardamom) Cover and simmer until meat is tender, about an hour.

    Remove meat from the juice and set juice aside. Cut 3 carrots into match stick size pieces. Saute carrots and 1 tsp sugar in about 1/4 cup of oil. Cook until they are lightly browned. Remove from oil Add 1 cup of raisins (I prefer golden sultanas) to the oil and cook until they swell up.

    Boil the meat juice and add 2 cups basmati (very long grained) rice, 1 ½ tsp salt and enough boiling water to come 2 inches over the rice. Cook until the water is absorbed and the rice is tender--but NOT mushy.

    Mix the meat, carrots, raisins and rice together. Place in a large oven-proof casserole, cover and bake at 300 degrees for about a half hour--or up to an hour. To serve--place on platter, making sure the carrots and raisins show on top.
    روز و شب کے میلے میں
    غفلتوں کے مارے ہم
    بس یہی سمجھتے ہیں
    ہم نے جس کو دفنایا
    بس اسی کو مرنا تھا


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    Default Re: Cooking Competition august 2011

    b7d0111a b34e 4a2e bcb4 8021070aa54f Afghani Kebab - Cooking Competition august 2011
    afghan kebab house 1 028 - Cooking Competition august 2011


    sigpic317 6 - Cooking Competition august 2011

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    Default Re: Cooking Competition august 2011

    Ingredients

    kabuli-pulao


    1 lb long grain rice, preferably basmati
    4 fl oz vegetable oil
    1 1/2 lb lamb on the bone or 1 chicken, cut in pieces
    1/2 pint water
    2 large carrots
    4 oz black seedless raisins
    2 tsp char marsala or cumin
    1/4 tsp saffron (optional)
    2 1/2 pints water
    salt and pepper

    Directions

    1.Brown 1 medium diced onion in oil. Fry until the onion is fairly dark. Add 1 lb lamb or beef cut into 1"-2" cubes and brown lightly.

    2.Add 2 cups of water, 1 tsp. Salt and 1 to 1 ½ tsp each (cinnamon, ground cumin and ground cardamom) Cover and simmer until meat is tender, about an hour.


    3.Remove meat from the juice and set juice aside. Cut 3 carrots into match stick size pieces. Saute carrots and 1 tsp sugar in about 1/4 cup of oil. Cook until they are lightly browned. Remove from oil Add 1 cup of raisins (I prefer golden sultanas) to the oil and cook until they swell up.


    4.Boil the meat juice and add 2 cups basmati (very long grained) rice, 1 ½ tsp salt and enough boiling water to come 2 inches over the rice. Cook until the water is absorbed and the rice is tender--but NOT mushy.


    5.Mix the meat, carrots, raisins and rice together. Place in a large oven-proof casserole, cover and bake at 300 degrees for about a half hour--or up to an hour. To serve--place on platter, making sure the carrots and raisins show on top.


    Afghan Palo - Cooking Competition august 2011
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    kaname and Yuuki - Cooking Competition august 2011
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    Default Re: Cooking Competition august 2011

    Peshawari Chapli Kabab : Afghan dish

    Chapli kabab is an Afghan dish, which is very much popular throughout Afghanistan and also in Pakistan. An iconic dish among the Pashtuns, chapli kabab is made from minced beef or lamb, lightly spiced, and cooked on a large flat griddle in animal fats.

    Ingredients:

    Minced Meat 1 Kilo
    Mutton Fat 1 Cup
    Crushed Pomegranate 1 Cup
    Solid Pomegranate Half a Cup
    Eggs 6
    Salt To taste
    Garlic 1 whole
    Coriander 1 Tablespoon
    Tomatoes 3
    Green Coriander To taste
    Green Chilies To taste
    Onions 1 Kilo
    Shama Banaspati 1 Cup
    Dara Mirch 1 Teaspoon

    Method:

    Fine chop the onions and drain them well. Mix them well into the meat with all other ingredients also. Scramble 3 eggs and add them to the meat.

    Make the meat into kababs with your hands and fry them in a pan. Take them out on a plate and garnish with tomatoes.

    The dish is now ready to serve.




    41399xcitefun peshawari chapli kabab - Cooking Competition august 2011
    2zf1ts5 - Cooking Competition august 2011

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    grin Re: Cooking Competition august 2011

    Khalida’s Lamb Kebab with Creamy, Spicy Chutney


    ½ yellow onion, peeled and halved
    1 medium jalapeno pepper, stem and seeds removed, cut in half lengthwise
    2 cloves garlic, peeled
    ¼ cup olive oil
    1 tsp. Kosher salt
    ½ tsp. black pepper
    2 lbs. lamb stew meat, cut into 1 ½-inch cubes

    Put the onion, jalapeno, garlic, olive oil, salt and pepper in the bowl of a food processor fitted with a metal blade. Process until smooth. Mix the blended onion with the lamb in a bowl, cover and refrigerate for at least 2 hours or overnight.

    Remove the lamb from the refrigerator a half hour before you are ready to grill. Thread the lamb meat on metal or wooden skewers and grill until cooked through but still tender.


    Creamy Cilantro Chutney


    2 small bunches fresh cilantro, stems removed
    1 medium jalapeno pepper (more if you like it really spicy)
    2 tbsp. lebni (or Greek yogurt if you can’t find lebni)
    ¼ cup white vinegar or lemon juice
    ½ tsp. Kosher salt


    Combine all of the ingredients in the bowl of a food processor fitted with a metal blade. Blend until smooth.


    Serve kebabs with nan or pita bread that you have warmed on the grill along with chutney.

    Serves 4 to 6


    fghfghfgh - Cooking Competition august 2011

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    Default Re: Cooking Competition august 2011

    tanhaee siso.. kabali palao ho chuka hai

    ...I Know Its Immature And Childish...
    683162ioxu4lzjfk - Cooking Competition august 2011...But I want A Fairytale ending...683162ioxu4lzjfk - Cooking Competition august 2011

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    Default Re: Cooking Competition august 2011

    Meatballs With Noodles Tossed In Yogurt

    Ingredients


    MEATBALLS

    • 2 pounds ground beef
    • 1/2 teaspoon ground cinnamon
    • 2 teaspoons ground coriander
    • 1 teaspoon ground turmeric
    • 1 pinch cayenne pepper
    • salt to taste
    • black pepper to taste
    • 2 cloves garlic crushed
    • 1 tablespoon vegetable oil
    • 1 spanish onion finely chopped
    • 6 large ripe plum tomatoes core -- peel, chop
    • 4 sun-dried tomatoes finely chopped NOODLES
    • 1 pound fresh fine egg noodles in Asian markets
    • 1 1/2 cups plain yogurt
    • 2 cloves garlic finely chopped
    • 1/2 cup fresh mint chopped
    Directions

    For the meatballs:
    In a bowl, combine the beef, cinnamon, coriander, turmeric, cayenne, salt, pepper, and half of the garlic. With clean hands, mix thoroughly, then shape the meat into 3/4-inch meatballs. Set them aside.

    In a large, flameproof asserole, heat the oil, add the onion, and cook over low heat for 10 to 15 minutes or until it is very soft. Turn the heat to medium-high and add the meatballs. Cook, turning them often, until they lose their pink color.
    Add the plum tomatoes and remaining garlic. Cover the pan, turn down the heat, and simmer gently for 10 minutes. Add the sun-dried tomatoes, salt, and pepper and cook the mixture for 5 minutes over low heat, stirring once or twice. For the noodles:
    Bring a large saucepan of water to a boil. Add the noodles and cook for 2 to 4 minutes or until they are tender but still have some bite. Drain the noodles and transfer them to a bowl. Stir in the yogurt, garlic, and salt. Toss thoroughly and transfer to 6 wide bowls. Spoon meatballs around the edges of each bowl of noodles, add the mint to the center and serve at once.

    ...I Know Its Immature And Childish...
    683162ioxu4lzjfk - Cooking Competition august 2011...But I want A Fairytale ending...683162ioxu4lzjfk - Cooking Competition august 2011

    683162ioxu4lzjfk - Cooking Competition august 2011Animated Dancing Bird Cute 1yelsm - Cooking Competition august 2011683162ioxu4lzjfk - Cooking Competition august 2011

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