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Thread: Polling for Cooking Competition July 2009

  1. #1
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    candel Polling for Cooking Competition July 2009

    Asalam.o.ALiakum

    aap sab ka bohat shukriya jinnhon nay iss compitition mein participate kiya hai aur issay colour full banaya hai

    ab bari aati hai polling ki. toh aap sab say meri request hai k plz do come forward for voting by following the following ruels:

    RuLes :

    1...sirf Aik he recipe ko vote diya jasakta hai.

    2...Members apni shamil ki gaye recipe ko vote nahi de sakte...jis ne diya wo vote cancel kardiya jaye ga.

    3...Polling ki last date 28 July Hai.



    yeh hein members aur innki mazay-daar sharing
    صرف آواز نہیں ، لفظ بھی مقفل ہیں مرے

    سوچ میں ہوں کہ اب تجھ کو پکاروں کیسے

  2. #2
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    Default Re: Polling for Cooking Competition July 2009

    Sadaf




    Pista Malai Ice Cream - Polling for Cooking Competition July 2009
    Pista Ice-cream

    Ingredients:
    • 4 cups whole milk
    • 1 slice of white bread
    • 1 teaspoon cornstarch
    • 1/4 cup sugar, adjust to taste
    • 1/2 teaspoon coarsely ground cardamom (ilachi)
    • 10 pistachios sliced
    Method
    1. Remove the crust from all sides of the bread and cut the bread in small pieces.
    2. Blend bread pieces, cornstarch, and a 1/2 cup of milk, making smooth paste and set aside.
    3. Boil remaining milk (3.5 cups) in nonstick frying pan on medium high heat.
    4. Stir milk as needed to keep milk from burning on the bottom of the frying pan. Stir the sides of the pan to avoid scalding.
    5. After milk comes to boil, let the milk boil for another 12 minutes. The goal is to boil the milk from 3 1/2 cups to 2 1/2 cups.
    6. Add the bread mixture to the milk in frying the pan and cook for another 4 minutes, reducing the heat to medium. Bread and cornstarch are added to reduce the water crystallizing in kulfi during freezing.
    7. Next add sugar and pistachios and cook for 2 more minutes.
    8. Turn off the heat and add cardamom powder.
    9. Cool the milk to room temperature and pour into a bowl,
    10. Take cellophane wrap and place it right over the milk covering it completely. Note: It is important that the cellophane wrap touches the milk.
    11. Put it in freezer. It will take about 7 hours for the kulfi to be ready to serve.

  3. #3
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    Default Re: Polling for Cooking Competition July 2009

    naz



    French Vanilla Ice Cream Recipe


    french vanilla icecream - Polling for Cooking Competition July 2009

    Ingredients :

    2 1/2 cups heavy cream
    1 1/2 cups whole milk (separated into 1 cup and 1/2 cup)
    2 vanilla beans, halved lengthwise
    8 large egg yolks
    3/4 cup sugar
    1/4 teaspoon salt

    Method :

    french vanilla icecream 1 - Polling for Cooking Competition July 2009

    1 ... In a medium bowl, beat together the yolks and half of the sugar. You can beat by hand using a whisk or using a hand mixer or egg beater. Beat until thoroughly smooth and creamy. (A couple of minutes by hand.)


    french vanilla icecream 2 - Polling for Cooking Competition July 2009

    2 ... Put cream, 1 cup of the milk, the remaining half of the sugar, and the salt into a medium saucepan over medium heat. Scrape vanilla seeds from beans with the tip of a small knife into pan; add beans. Heat the mixture until just before it starts to simmer (do not let simmer). Remove mixture from heat and let stand 10 minutes.


    french vanilla icecream 4 - Polling for Cooking Competition July 2009

    french vanilla icecream 5 - Polling for Cooking Competition July 2009
    3 ... While the mixture is standing, prepare an ice water bath in a bowl large enough to set another bowl easily inside of it. Set aside.



    4 ... Whisk in 1 cup of the cream mixture in a slow stream into the yolk mixture to temper it. Add another cup of the cream mixture; continue to whisk. Transfer the egg yolk mixture back to the saucepan with the remaining cream, milk and vanilla. Cook over medium-high heat, stirring constantly, until it is thick enough to coat the back of a wooden spoon and an instant-read thermometer registers 180, 5 to 7 minutes. (You can run your finger in a line over the back of the coated spoon. If the mixture doesn't run, but stays in place on the spoon, it should be thick enough.) Remove from heat and mix in the remaining 1/2 cup of milk to stop the mixture from overcooking.

    french vanilla icecream 3 - Polling for Cooking Competition July 2009

    5 ... Pour custard through a medium-mesh sieve into a stainless steel bowl set in the ice-water bath. Let cool completely, stirring until completely chilled.

    6 ... Freeze custard in an ice cream maker according to manufacturer's instructions. (Take care not to over churn the ice cream or it will get a grainy texture.) If you serve the ice cream immediately, it will probably be pretty soft. Freeze it for at least an hour in an airtight plastic container to have a firmer texture. If it has been frozen for more than a day, you may need to let it sit at room temperature for a few minutes to soften before serving it.

    Makes 1 1/2 quarts.

  4. #4
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    Default Re: Polling for Cooking Competition July 2009

    Hijab


    zksw91 - Polling for Cooking Competition July 2009

    292wsxs - Polling for Cooking Competition July 2009

  5. #5
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    Default Re: Polling for Cooking Competition July 2009

    mufliha


    mango ice cream
    MangoIceCream - Polling for Cooking Competition July 2009





    Ingredients:
    • 1 can Mango Pulp
    • 1 can Sweetened Condensed Milk
    • 2 tsp Rose Water
    • 1 can Cool Whipped Cream
    • 1/2 cup Pistachio Nuts (chopped)


    how to make.
    • Mix together the mango pulp, condensed milk and cool whip with the help of an electric mixer.
    • Add rose water to it. Pour the mixture in an airtight container.
    • Sprinkle it with chopped nuts.
    • Freeze the mixture overnight in refrigerator.
    • Remove it from the freezer, again whisk it and refrigerate.
    • Mango ice cream is ready to serve.


  6. #6
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    Default Re: Polling for Cooking Competition July 2009

    ~*Heer*~

    Lime Mango Sorbet

    mango sorbet 2 - Polling for Cooking Competition July 2009

    Ingredients :

    1 cup sugar
    1 cup water
    Zest from one lime
    3 ripe mangos (about 2 1/2 pounds)
    1/2 cup lime juice
    Pinch salt
    3 Tbsp tequila

    Method :

    1 Heat the sugar, water, and lime zest in a medium saucepan until the sugar has completely dissolved. Set aside to cool.

    2 Cut the flesh from the mangoes.

    3 Put the mango pieces, sugar water, lime juice, and salt into a blender. Blend until completely smooth. Pour into a medium bowl, cover with plastic wrap, and refrigerate until completely chilled.

    4 When ready to put the chilled lime mango pure into your ice cream maker, mix in the tequila. Process the mixture in your ice cream maker according to the ice cream maker directions. Transfer mixture to a plastic storage container and freezer in your freezer until firm, at least 6 hours.

    Makes almost 1 quart.

  7. #7
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    Default Re: Polling for Cooking Competition July 2009

    Manoos Ajnabi


    Chocolate Crunch Ice Cream


    20htz4n - Polling for Cooking Competition July 2009



    Ingredients:



    1- litre milk


    2- 1 cup fresh cream



    3- 6 tbsp sugar


    4- 2 tbsp cocoa powder


    5- 1 egg yolk


    6- 2 tbsp cornflour


    7- Chocolate chunks





    Method:



    boil milk with sugar, egg yolk, cocoa powder and cornflour on low heat to prevent lumps. Remove from stove, add chocolate chunks and blend till smooth. Add fresh cream and transfer the mixture into separate moulds and freeze for six to eight hours.




    shaan








    This honey vanilla ice cream

    2295378559 16542a2545?v0 - Polling for Cooking Competition July 2009

    Prep Time: 2 hours, 5 minutes
    Cook Time: 5 minutes

    Ingredients:

    • 2 vanilla beans
    • 2 cups heavy cream (whipping cream)
    • 1 cup whole or 2% milk
    • 1/2 cup honey
    Preparation:

    Cut the vanilla beans in half lengthwise, and scrape out the seeds. Add both the seeds and the vanilla beans to a saucepan, along with the heavy cream, milk, and honey. Stirring occasionally, bring the vanilla cream mixture to steaming over low-medium heat.
    Check to see that the honey is completely dissolved and then remove the pan from the heat. Remove the vanilla beans (pods) from the cream and discard them. Chill the mixture for 2 hours and then freeze it in an ice cream maker according to the manufacturer’s instructions.

    This honey vanilla ice cream recipe makes 6 to 8

  8. #8
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    Default Re: Polling for Cooking Competition July 2009

    ~Loving Irfan~





    str - Polling for Cooking Competition July 2009




    Ingredients :


    1 cup sugar, divided

    2 tablespoons all-purpose flour

    Dash of salt

    l 1/2 cups milk

    2 eggs, slightly beaten

    1 1/2 cups sieved or pureed fresh strawberries

    1 1/2 cups whipping cream

    1 1/2 teaspoons vanilla extract

    1 teaspoon almond extract



    Procedure:

    Combine 3/4 cup sugar, flour, and salt; set aside.

    Scald milk in top of a double boiler; add a small amount of milk to sugar mixture, stirring to make a smooth paste. Stir sugar mixture into remaining milk; cook, stirring constantly, until thickened. Cover and cook 10 minutes.

    Stir a small amount of hot mixture into eggs. Stir eggs into remaining hot mixture; cook, stirring constantly, l minute. Let cool.

    Combine strawberries, remaining 1/4 cup sugar, whipping cream, and flavorings; stir into custard. Pour into container of a 2-quart electric or hand-turned ice cream freezer; freeze according to manufacturer's directions.




    ~*Rano*~






    Coconut Ice Cream


    coconutbig - Polling for Cooking Competition July 2009
    Ingredients


    • 290ml double cream
    • 290ml thick coconut milk (fresh is best if you can)
    • 55g desiccated coconut
    • 55g castor sugar
    • 4 egg yolks

    Method


    1. Bring the cream, coconut milk and desiccated coconut to the boil in a large, heavy saucepan.
    2. Remove from heat, cover and set aside for 30 mins to infuse.
    3. In a large bowl, whisk the castor sugar with the egg yolks until creamy. Add coconut infusion and whisk together.
    4. Return the mixture to the pan and cook over a low heat, stirring constantly with a wooden spoon, until the custard is thick enough to coat the back of a spoon. Take care not to over heat because that will scramble the eggs. Leave to cool.
    5. Pour the mixture into a tray and freeze.
    6. When the mixture is half-frozen, remove from the freezer, whisk again and return to complete freezing.


  9. #9
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    Iman is offline Ĵεάℓoμςұ мзάηş !'м ĝя8..
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    Default Re: Polling for Cooking Competition July 2009

    Voted .. .!1
    ...
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    .. PℛℐПČΞŚŚ - Ú..
    2po8b3s - Polling for Cooking Competition July 2009



  10. #10
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    Default Re: Polling for Cooking Competition July 2009

    voted
    2r2lpc4 - Polling for Cooking Competition July 2009

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