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  • sweet.kiran

    3 21.43%
  • attiaahsan

    4 28.57%
  • farida aslam

    1 7.14%
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Thread: ~''''~ Polling for Cooking Comp August ~''''~

  1. #1
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    Default ~''''~ Polling for Cooking Comp August ~''''~




    Assalam O Aliakum

    aap sab ne iss baar sweet dish ki Recipe share karni thi

    sab ka shukriya k aap ne participate kia

    apni favo sharing ko vote kijiy

    Rules ;


    Voting ki Last date 28 August hai

    Khud ki sharing ko vote nahi karna

    Winner 50 % voting aur 50 % adminis decide kare gaye

    Note ;

    edit sharing polling main shamil nahi hogi



  2. #2
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    Default Re: ~''''~ Polling for Cooking Comp August ~''''~


    yeh Rahi sab ki Sharing

    sweet.kiran


    IMG 3301 1 - ~''''~ Polling for Cooking Comp August ~''''~
    ras malai - ~''''~ Polling for Cooking Comp August ~''''~

    Attiaahsan

    sheer khurma zpsad314ec4 - ~''''~ Polling for Cooking Comp August ~''''~
    31726341 a20e 4bee b418 9f687eea2f88 zps722c354b?t1375357612 - ~''''~ Polling for Cooking Comp August ~''''~
    65f215c0 d3b0 4d97 bfb5 24c5ab08330f zps2e5e792b?t1375357667 - ~''''~ Polling for Cooking Comp August ~''''~

    Farida aslam

    sawaiyaan
    vermicillipayasam002 - ~''''~ Polling for Cooking Comp August ~''''~

    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.

    Jam786

    Meethay Chawal Zarda Recipe - ~''''~ Polling for Cooking Comp August ~''''~

    xoniya

    Firni 1 - ~''''~ Polling for Cooking Comp August ~''''~
    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)

    ~anjana~

    Qawami Seviyan, Sugar-laced Sweet Vermicelli
    Seviyan1 - ~''''~ Polling for Cooking Comp August ~''''~
    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!

    CuTe Pari

    Rabri Kheer Recipe
    Rabdi Kheer - ~''''~ Polling for Cooking Comp August ~''''~
    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.

    Last edited by attiaahsan; 21-08-2013 at 11:05 AM.

  3. #3
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    Default Re: ~''''~ Polling for Cooking Comp August ~''''~

    [SIZE="4" @zindagi jee; aap ki sharing show nahi ho rahi image delete hai

    kheer zps1d8030e3 - ~''''~ Polling for Cooking Comp August ~''''~[/SIZE]

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    Default Re: ~''''~ Polling for Cooking Comp August ~''''~

    Quote Originally Posted by attiaahsan View Post
    [SIZE="4" @zindagi jee; aap ki sharing show nahi ho rahi image delete hai

    kheer zps1d8030e3 - ~''''~ Polling for Cooking Comp August ~''''~

    aray ye kese ho gaya ab kia karn
    [/SIZE]
    IMG 132418151178424 zpsa2d0c6e0 - ~''''~ Polling for Cooking Comp August ~''''~

  5. #5
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    Default Re: ~''''~ Polling for Cooking Comp August ~''''~

    Kia Me Kheer recipe ki pics shair kar sakti hun
    IMG 132418151178424 zpsa2d0c6e0 - ~''''~ Polling for Cooking Comp August ~''''~

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    meri sharing ye thee

    images zpsa8a93b12 - ~''''~ Polling for Cooking Comp August ~''''~

    20ff5lv zps3a050efa - ~''''~ Polling for Cooking Comp August ~''''~
    IMG 132418151178424 zpsa2d0c6e0 - ~''''~ Polling for Cooking Comp August ~''''~

  7. #7
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    Default Re: ~''''~ Polling for Cooking Comp August ~''''~

    sorry @zindagi jee; poll lag chuka hai iss liye ab aap ki sharing shamil nahi ho sakti

  8. #8
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    Default Re: ~''''~ Polling for Cooking Comp August ~''''~

    Quote Originally Posted by attiaahsan View Post
    sorry @zindagi jee; poll lag chuka hai iss liye ab aap ki sharing shamil nahi ho sakti
    Its ok jee
    IMG 132418151178424 zpsa2d0c6e0 - ~''''~ Polling for Cooking Comp August ~''''~

  9. #9
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    *jamshed* is offline کچھ یادیں ،کچھ باتیں
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    Default Re: ~''''~ Polling for Cooking Comp August ~''''~

    voted

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    Default Re: ~''''~ Polling for Cooking Comp August ~''''~

    done

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