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Thread: ~...~ Cooking Cuisine Competition August 2013 ~...~

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    ~...~ Cooking Cuisine Competition August 2013 ~...~




    Iss Baar aap ko Eid per banna'ny walla Meetha ( sweet Dish ) ki Recipe share karni hai

    jo aap k haan special banta ho Eid per


    Rules ;

    aik member aik hi baar share kar sakta hai /nail

    same aur edit sharing accept nahi ho gi

    Sharing ki Last date 20 / 8 / 2013 hai

    4.Winner 50% poll aur 50% Adminz decide karen gye..
    Last edited by Hidden words; 01-08-2013 at 11:37 PM.

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    Sheer Khurma

    sheer khurma zpsad314ec4 - ~...~ Cooking Cuisine Competition August 2013 ~...~
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    sawaiyaan

    vermicillipayasam002 - ~...~ Cooking Cuisine Competition August 2013 ~...~

    Ingredients:

    Seviyan - 1/2 cups
    Whole milk - 2 cups
    Sugar - 3-4 Tbsp
    Raisins, Cashew nuts - 1/4 cup
    Cardamom powder - 1/2 tsp
    Pure Ghee [Clarified butter] - 1 tsp

    Method:

    Heat pure ghee in a pan and fry vermicelli until they are light brown color and keep it aside
    In the same pan fry raisins and cashew nuts and keep them aside

    Bring milk to boil. Reduce the heat and add vermicelli and keep stirring in between
    Cook for 4-5 minutes or until the vermicelli turns soft

    Add sugar, raisins, cashew nuts and cardamom powder

    Serve hot or cold

    Note:
    On cooling if the pudding thickens add more milk for desired consistency.

    ---------------- -----------------

    sigpic16201 13 - ~...~ Cooking Cuisine Competition August 2013 ~...~


    -------------------------------------------------------------
    some people are worth
    melting for....!!!
    ..(olaf)..
    ------------------------------------------------------------------------


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    Meethay Chawal Zarda Recipe - ~...~ Cooking Cuisine Competition August 2013 ~...~

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    Firni - ~...~ Cooking Cuisine Competition August 2013 ~...~


    Ingredients1 lt Toned Milk3 Heaped tablespoons Basmati rice3 tablespoons Sugar ( adjust to your liking)1 tsp Kewra Essence ( you can get creative here and substitute for Vanilla essence or any other of your choice)Handful of Almonds soaked and sliveredHandful of Pistachios soaked and slivered4-5 Cardamom pods peeled and powderedFew strands of Saffron for garnishSilver Warkh (optional)Begin with soaking the basmati rice for a few hours. 3 to 4 should be enough. If you are using the earthen pots, soak them in a bucket of water overnight. If not, regular glass bowls would also do just fine. Coarsely grind the rice making sure you do not churn it into a paste. Remember the rice will further break on cooking and you do want a little bite to the Firni rather than having it taste like custard. Use some of the milk to grind it. When you have achieved the right consistency, mix it with the remaining milk and pour it in a heavy based saucepan. Start to cook it on medium fire stirring continuously. When it reaches a boil add the sugar and kewra essence and further cook it till it begins to thicken and reduces in quantity. Be patient this could take a while. It shouldn’t be too dry but rather a bit runny. It will further thicken on cooling. Now mix in most of the prepared dry fruit, leaving some for garnishing. Bring to room temperature and pour out in the individual bowls and wrap tightly with cling film and chill in the refrigerator till set. When serving top up with the remaining almonds, pistachios, cardamom powder and saffron. For that extra bit you could garnish with some silver warkh( Silver paper)Firni 1 - ~...~ Cooking Cuisine Competition August 2013 ~...~







    dollsfacebookcoverphoto4 - ~...~ Cooking Cuisine Competition August 2013 ~...~

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    Qawami Seviyan, Sugar-laced Sweet Vermicelli

    Seviyan3 - ~...~ Cooking Cuisine Competition August 2013 ~...~

    Seviyan2 - ~...~ Cooking Cuisine Competition August 2013 ~...~

    1 cup of broken dry seviyan (vermicelli)
    3 cups of caster sugar
    Enough ghee for frying and bhaghar (tempering) the spices and seviyan
    About a litre of milk at hand, you will probably needs 2-3 cups
    1/4 a cup of slivered almonds
    1/4 cup of slivered pistachios
    1/4 cup of sultanas
    2-5 cardamom
    2-5 cloves
    A pinch of saffron
    sliver leaf or rose petals for decoration if desired – I also top the seviyan with khoya
    Milk – warm or cold OR cream to serve
    METHOD:
    1. Begin by tempering the cardamon and cloves in ghee and then once the aroma develops fry the seviyan in the tempered ghee in a saucepan on medium heat. To ensure that the seviyan do not burn keep stirring until the seviyan turn a medium brown colour. You might have to keep moving the pan of the heat and stirring to make sure they don’t burn.
    2. In another pan make a simple sugar syrup to a consistency where a single stream runs when you lift it with a spoon – ‘Eek taar’ or 1 steam consistency .
    3. Add fried seviyan to the sugar syrup and mix.
    4. Now add milk until the whole mixture is combined and thick. This has to be done by ‘andaza’ – estimation. I usually use 2-3 cups of milk, but you will need to try it yourself. You need to now keep this on low heat and cover until the milk is absorbed and the seviyan are cooked completely. This is where issues can start and at the bottom you will find a troubleshooting heading – please see below should you find that a)either the mixture is not cooked or b) the addition of milk leads to curdling. If you have no issues, then add saffron which has been soaked in hot milk for about 20 mins, to the seviyan.
    5. Finish off the seviyan by pouring into a serving bowl and allowing to cool. Sprinkle with nuts and sultanas and decorate with silver leaf and/or rose petals. Refrigerate or leave outside until ready to serve.
    6. Serve with fresh ice cold or warm milk or cream
    STORAGE LIFE:
    Qawami seviyan can last in a freezer for months. Equally it can last pretty long in the fridge or even outside, covered. The sugar is a preservative and hence it does last pretty long!
    By the way this is great for breakfast!
    TROUBLESHOOTING:
    a) Milk has absorbed but seviyan are still raw: I would add a bit more milk, then put the pan on an extremely low heat and cover and allow to cook within it’s steam – which is called ‘dam’. Cook for about 30 mins, this should do it.
    b) If milk curdles when added to seviyan: This might look wrong but it actually helps in cooking to seviyan faster as well is it’s not going to taste bad. The water let out of the milk actually will allow the seviyan to cook well. Cook on low heat, slightly uncovered.
    Enjoy, I promise you it’s worth it! People will love this version!
    Seviyan1 - ~...~ Cooking Cuisine Competition August 2013 ~...~

    images?qtbnANd9GcSD7qCu5RmanJAqGaixYtC w47jXo28t NBgcZ q5Z33lher5Bl - ~...~ Cooking Cuisine Competition August 2013 ~...~

    Rehney Dey Is Dard Mein Zindaa
    Main Tanhaa Hee Sahee . . .

  9. #9
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    Default Re: ~...~ Cooking Cuisine Competition August 2013 ~...~

    Rabri Kheer Recipe

    Rabdi Kheer - ~...~ Cooking Cuisine Competition August 2013 ~...~

    INGREDIENTS :







    Milk 2kg
    Khoya ¼kg
    Condensed
    Milk 1 tin
    R
    Ice 1cup
    Sugar ½ cup
    Kehwara 1 tbsp
    Green
    Cardamom powder ½ tsp
    Almonds 2 tbsp
    Pistachio 2 tbsp
    Chandi warq 1



    How To Cook Rabri Kheer :

    1. Soak 1 cup rice for 4 hours and then blend them to make powder form.

    2. Boil 2 kg milk in pan and then add rice powder and allow to cook until it milk thickens.

    3. Now add ½ cup of sugar, 1 tin condensed milk band ½ tsp of cardamom powder.

    4. When water dries then add 1 tsp of khewara , ¼ kg khoya ,2 tbsp of almonds and 2 tbsp of pistachio and then remove from flame

    5. Lastly place chandi warq on rabri kheer.

    paspayi2 zps86d6ac40 - ~...~ Cooking Cuisine Competition August 2013 ~...~

  10. #10
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    Default Re: ~...~ Cooking Cuisine Competition August 2013 ~...~

    suno hworiginal - ~...~ Cooking Cuisine Competition August 2013 ~...~
    575280tvjrzkx7ho zps19409030 - ~...~ Cooking Cuisine Competition August 2013 ~...~ღ∞ ι ωιll αlωαуѕ ¢нσσѕє уσυ ∞ღ 575280tvjrzkx7ho zps19409030 - ~...~ Cooking Cuisine Competition August 2013 ~...~

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