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Thread: ♡~♡ Polling for Cooking Competition Dec 2013 ♡~♡

  1. #1
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    Default ♡~♡ Polling for Cooking Competition Dec 2013 ♡~♡

    Iss month aap ko
    " Soups " ki Recipes share karni thi

    aap sab ka shukriya aap ne Part liya

    apni pasand ki sharing ko
    vote dein

    Rules ;

    Voting ki last date
    28 / 12 / 2013 hai

    khud ki sharing ko vote nahi karna

    50% Polling aur 50% Admins decide karin gaye

    Last edited by attiaahsan; 21-12-2013 at 12:54 PM.

  2. #2
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    yeh rahi sab ki sharing


    Hot and Sour Chicken Soup

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    Hot And Sour Chicken Soup 4 - ♡~♡ Polling for Cooking Competition Dec 2013 ♡~♡

    3 glasses Chicken stock
    1 Egg
    2 Carrot
    2 Capsicum
    1 cup Chicken boneless
    1 cup Spring onion leaves
    1 cup Cabbage chopped
    1 tsp Sugar
    1 tsp Chili sauce
    1 tbsp Flour mixed with chicken cube
    1/2 tsp Black pepper powder
    1/2 tsp White pepper powder
    2 tbsp White vinegar
    2 tbsp Corn flour
    3 tbsp Soya sauce
    3 tbsp Oil
    to taste Salt

    In a pan put together 3 glasses of prepared stock, 3 tbsp soya sauce, 2 tbsp vinegar, 1 tbsp flour, 1 tsp chili sauce, salt to taste, 1 tsp sugar, ½ tsp white pepper, 1 cup chopped cabbage, 2 chopped carrots and 2 chopped capsicum.
    Cook over low flame. When the soup starts boiling add in chicken cubes. Cook for 5 minutes.
    Now add 2 tbsp corn flour paste and cook till thickens. Mix well with a Wooden spoon. Also add in 1 beaten egg and mix well.
    Lastly add 1 cup bean sprout, 1 cup chopped spring onion leaves and few drops of sesame oil.
    Serve hot.


    3827 zpsf2ea8fa2 - ♡~♡ Polling for Cooking Competition Dec 2013 ♡~♡


    Chicken and Corn Soup

    Makes 4 servings

    1 ltr water
    1/2 (180 g) chicken breast, skinned and boned
    1/2 carrot, cubed
    1 (432 g) can whole kernel corn, drained
    1/4 tsp ground white pepper
    1/4 tsp sugar (if desired)
    1 tsp salt
    2 eggs, beaten
    1 stalk chinese celery / spring onion, chopped, for garnish

    Boil water in a medium sized stockpot. When the water is boiling, add chicken breast, sugar, salt and pepper. Cook over high heat for 10 minutes
    Remove chicken from the soup and shred the meat using fork to small pieces. Can also be cubed. Set aside
    Add corn and carrot into the pot. Cook for another 5 minutes
    When the soup starts to boil again, lower heat. Slowly pour the beaten egg into the simmering soup and quickly stir while pouring to create the fine strain of egg
    Return shredded chicken meat into the pot
    Simmer for another 10 minutes, uncovered. Remove and serve warm.
    Sprinkle some chopped chinese celery on top of individual bowl

    spoon and chicken and corn soup - ♡~♡ Polling for Cooking Competition Dec 2013 ♡~♡


    • Ingredients

    • 4 (6-ounce) red potatoes
    • 2 teaspoons olive oil
    • 1/2 cup prechopped onion
    • 1 1/4 cups fat-free, lower-sodium chicken broth
    • 3 tablespoons all-purpose flour
    • 2 cups 1% low-fat milk, divided
    • 1/4 cup reduced-fat sour cream
    • 1/2 teaspoon salt
    • 1/4 teaspoon freshly ground black pepper
    • 3 bacon slices, halved
    • 1.5 ounces cheddar cheese, shredded (about 1/3 cup)
    • 4 teaspoons thinly sliced green onions


    1. 1. Pierce potatoes with a fork. Microwave on HIGH 13 minutes or until tender. Cut in half; cool slightly.
    2. 2. While potatoes cook, heat oil in a saucepan over medium-high heat. Add onion; sauté 3 minutes. Add broth. Combine flour and 1/2 cup milk; add to pan with 1 1/2 cups milk. Bring to a boil; stir often. Cook 1 minute. Remove from heat; stir in sour cream, salt, and pepper.
    3. 3. Arrange bacon on a paper towel on a microwave-safe plate. Cover with a paper towel; microwave on HIGH for 4 minutes. Crumble bacon.
    4. 4. Discard potato skins. Coarsely mash potatoes into soup. Top with cheese, green onions, and bacon.

    1010p42 superfast loaded potato soup l?400400 - ♡~♡ Polling for Cooking Competition Dec 2013 ♡~♡

    Mano Rana

    • Ultimate Creamy Chicken Noodle Soup

      medium3 - ♡~♡ Polling for Cooking Competition Dec 2013 ♡~♡


      2 qt water, or chicken stock
      1 - 12 oz bag of egg noodles
      4 chicken, bullion cubes
      2 c cooked chicken, cut up
      6 oz mixed vegetables (optional)
      1/4 c onion. chopped ( optional )
      2 can(s) 10 3/4 ounce, cream of chicken soup
      1 c sour cream
      salt and pepper to taste
      1 Tbsp chopped, fresh parsley ( optional)


    In a dutch oven or 5 quart pan bring water and bouillon cubes to boil. (If using onion or raw vegetables you can add them now, so they have time to cook through).

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    large1 - ♡~♡ Polling for Cooking Competition Dec 2013 ♡~♡

    ** I always taste the broth before adding the noodles to see if it needs more bullion.
    After broth comes to a boil; add the noodles, and frozen vegetables to the broth.

    If not using vegetables, just add the noodles now.

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    large1 - ♡~♡ Polling for Cooking Competition Dec 2013 ♡~♡

    After the noodles are cooked, add the chicken and soup, stir combining thoroughly.

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    large1 - ♡~♡ Polling for Cooking Competition Dec 2013 ♡~♡

    Remove from the heat and stir in the sour cream.

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    large1 - ♡~♡ Polling for Cooking Competition Dec 2013 ♡~♡

    Salt and pepper to taste.


    Minestrone Soup recipe - ♡~♡ Polling for Cooking Competition Dec 2013 ♡~♡
    Minestrone Soup - ♡~♡ Polling for Cooking Competition Dec 2013 ♡~♡

    Arosa Hya

    Pakistani Style Chinese spicy hot and sour soup:


    1. whole chicken legs (3 sliced in 3 pieces each) or 500 grams
    2. Frozen vegetables 300 grams – Any type you like, I use the mix of corn, peas, carrots and bean sprouts
    3. White cabbage 1/2 cup shredded
    4. 2 eggs
    5. Chicken stock cube 1
    6. White vinegar 1/2 cup or you can use lemon juice too
    7. Salt 1 tbsp
    8. Black pepper 2 tsp
    9. Soya sauce 4 tbsp
    10. Chilli sauce 2 tbsp
    11. Corn flour 3 tbs


    1. Boil chicken legs in 1 liter water with /21 tbsp salt and 1 tsp black pepper. I have used chicken legs in soup because they always taste better than the chicken breast soup, if you want to make it in large quantity, you can use whole chicken too.
    2. Once tender, take the chicken legs out and shred it in small pieces.
    3. Add more water to the left behind stock (Around 1 more liter) and boil it.
    4. Add chicken stock in it and taste the salt, some chicken stocks are too salty so you might not need to add more salt to it.
    5. Add frozen vegetables and cabbage and boil for a minute or tow.
    6. Add chicken and all the remaining spices and sauces.
    7. Taste it, if you want it more spicy add some more black pepper or chilli sauce and if you like more soya sauce or vinegar add it now or it can be added later according to taste.
    8. Mix corn flour in cold water till it dissolves, slowly add it to the boiling soup
    9. Then beat the eggs and add it in the thick soup, leave it for 2 seconds and then stir.
    10. Cook it for 2 minutes, it will make the yummy egg chunks. Some people don’t like the egg yolk or its smell, you can only use the egg whites too but take 3 eggs if you are only using egg white.
    11. Your hot and sour soup is ready.

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    hot sour pakistani soup - ♡~♡ Polling for Cooking Competition Dec 2013 ♡~♡


    34fzo6q - ♡~♡ Polling for Cooking Competition Dec 2013 ♡~♡


    Chicken and Almond Soup چکن اور بادام سوپ

    vo0v1u - ♡~♡ Polling for Cooking Competition Dec 2013 ♡~♡

    • مکھن چھ کھانے کے چمچ
    • تیل حسب ضرورت
    • ادرک کا پیسٹ آدھا چائے کا چمچ
    • (پیاز ایک عدد (کٹی ہوئی
    • بادام ایک کپ
    • نمک حسب ضرورت
    • کالی مرچ حسب ضرورت
    • ہری مرچ ایک عدد
    • گاجر ایک عدد
    • مٹر آدھا کپ
    • (چکن تین چوتھائی کپ (بون لیس اور کیوب
    • (دھنیا ایک کھانے کا چمچ (کٹا ہوا
    • پانی دو کپ
    • دودھ ایک کپ
    • کریم آدھا کپ

    1. ایک پین میں مکھن ڈال کر پگھلالیں اور ہلکا سا تیل ڈال کر ادرک کے پیسٹ اور پیاز کو فرائی کرلیں۔
    2. اب آنچ کو ہلکی کرکے بادام، نمک، کالی مرچ، ہری مرچ، گاجر، مٹر اور چکن ڈال کر دس منٹ کے لیے پکالیں اور دھنیا ڈال کر چمچ چلاتے رہیں۔
    3. اب چولہے سے اُتار کر ٹھنڈا کر لیں اور بلینڈر میں ڈال کر بلینڈ کرلیں۔
    4. اب اس کو دوبارہ پین میں ڈال کر پانی اور دودھ شامل کریں اور اتنا پکائیں کہ اُبال آجائے۔
    5. چولہا بند کر دیں اور آہستہ آہستہ کریم شامل کرکے دو منٹ پکائیں اور دھنیا ڈال کر پیش کریں


    TomYum Soup


    500g medium green prawns
    1-2 medium red chillies,(see note) plus extra, thinly sliced, to serve
    2 tbs vegetable oil
    3cm piece galangal,(see note) thinly sliced
    1 stalk lemongrass, bruised, cut into 5cm lengths
    6 kaffir lime leaves
    60ml (1/4 cup) fish sauce, plus extra, to taste
    125ml (1/2 cup) lime juice, plus extra, to taste
    2 tsp caster sugar
    100g button mushrooms, quartered
    100g cherry tomatoes, halved
    2 tbs roughly chopped coriander, plus extra sprigs, to serve

    How To Cook:

    Peel and devein prawns, reserving shells and heads (see note). Refrigerate prawns until needed. Roughly chop chillies, then, using a pestle and mortar, grind to a coarse paste.

    Heat oil in a large saucepan over high heat, add chilli paste and reserved prawn shells and heads, then cook, stirring, for 2 minutes or until shells change colour. Add 1.5 litres water, bring to the boil, then reduce heat to low–medium and simmer for 10 minutes. Using a ladle, skim foam from surface of stock, making sure to leave some of the red prawn oil. Remove from heat and strain through a fine sieve into a clean saucepan. Discard solids.

    Place pan with prawn stock over medium–high heat, then add galangal, lemongrass, kaffir lime leaves, fish sauce, lime juice and sugar, and simmer for 15 minutes.

    Add mushrooms, tomatoes and prawns, and simmer for a further 3 minutes or until prawns are just cooked. Season with extra fish sauce and lime juice to taste, then stir in chopped coriander.

    Ladle soup among bowls, then top with extra chilli and coriander sprigs to serve.
    30431 l - ♡~♡ Polling for Cooking Competition Dec 2013 ♡~♡


    Ash (Italian soup)
    Oil ¼ cup
    Onion 2 chopped
    Tomatoes 2 blended
    Garlic crushed 1 tsp
    Turmeric ½ tsp
    Salt 2 tsp
    Water 8 cups
    Raw macaroni 1 cup
    Yellow lentils ¼ cup
    Boiled white kidney beans ½ cup
    Raw rice ½ cup
    White boiled chickpeas ½ cup
    Spinach finely chopped 2 cups
    Chopped dill ½ cup
    Chopped coriander ½ cup
    Mint leaves 15-20
    Lemon juice ¼ cup
    Stock cube 1
    Pigeon lentils ¼ cup
    Chicken 250 grams chopped into cubes
    1. Heat oil, fry chopped onions till transparent. Add garlic and chicken.
    2. Fry for two mins, add turmeric, blended tomatoes and salt with stock cube, kidney beans, lentils, rice, chick peas, macaroni and 8 cups of water, cover and cook for 15 mins.
    3. Then add all the chopped vegetables, lemon juice. Cover and cook till done and soup thick.
    4. Lastly just before serving heat ¼ cup oil, add 1 chopped onion. Fry till golden.
    5. Pour on the top of the soup and serve.

    Last edited by attiaahsan; 21-12-2013 at 01:06 PM.

  3. #3
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    Again it was a very tough call to choose one.... anyways, vote kartay kartay paseenay choout gayay


  4. #4
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    sirf soup vikha vikha k vote le rahay jalim log
    Last edited by Vampire; 21-12-2013 at 02:57 PM.

    eq2hdk - ♡~♡ Polling for Cooking Competition Dec 2013 ♡~♡

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  6. #6
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    Cute PaRi is offline ♥Häppïnëss ïs Süċċëss♥
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    paspayi2 zps86d6ac40 - ♡~♡ Polling for Cooking Competition Dec 2013 ♡~♡

  7. #7
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