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Thread: Polling for Cooking Competition August 2009

  1. #1
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    Polling for Cooking Competition August 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 August Hai.



    yeh hein members aur innki mazay-daar sharing

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

    bZ hEart


    hhh - Polling for Cooking Competition August 2009


    handi kabab - Polling for Cooking Competition August 2009

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

    *Lucky*


    Chiken spring roll

    hjjk - Polling for Cooking Competition August 2009


    95451222 - Polling for Cooking Competition August 2009

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

    sheem

    imsindhibiryani - Polling for Cooking Competition August 2009

    sindhibiryani - Polling for Cooking Competition August 2009

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

    baby_princess33



    chicken karahi - Polling for Cooking Competition August 2009

    chicken makhani1 - Polling for Cooking Competition August 2009

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

    HumSafar


    قیمہ بریانی !
    ضرُوری اجزاء !


    چاول: ايک کِلو
    قيمہ:آدھا کِلو
    پياز:تين عدد(باريک چوپ کر ليں)
    ادرک لہسن کا پيسٹ:کھانے کے تين چمچ
    ٹماٹر:دوعدد
    نمک:حسبِ ذائقہ
    تيل:ايک پيالی
    دہي:ايک پيالی
    آلُو:تين عدد (گول قتلے کر ليں)
    ادرک،چاۓ کا ايک چمچہ (چوپ کر ليں)
    ہری مِرچ:چارعدد(باريک کاٹ ليں)
    ہرا دھنيا:ايک پيالي(باريک کٹا ہُوا)
    پودينہ:ايک پيالي(باريک کٹا ہُوا)
    انڈے:دو عدد (اُبلے ہُوۓ)
    سُرخ مِرچ پاؤڈر:حسبِ ذائقہ
    ہلدی پاؤڈر:چاۓ کا آدھا چمچہ
    گرم مسالا پاؤڈر:چاۓ کا آدھا چمچہ
    سفيدزيرہ پاؤڈر:چاۓ کا ايک چمچہ
    آلُو بُخارے:تين سے چارعدد
    زردہ رنگ:دوچُٹکی
    (چاۓ کے دوچمچ پانی ميں حل کر ليں)

    ترکيب:

    ايک ديگچی ميں تيل گرم کر کے پيازڈال ديں پياز کو سُنہرا ہونے تک تليں (تھوڑی سی تلی ہُوئ پياز نِکال کر الگ رکھ ليں)اِس کے بعد ٹماٹر،لہسن ،ادرک کا پيسٹ اور قيمہ ڈال کر پندرہ مِنٹ تک فرائ کريں اور قيمے کو اچھی طرح بُھون ليں دہی ميں تمام مسالا جات ڈال کر اچھی طرح مِلا ئيں اور قيمے ميں ڈال ديں دس مِنٹ تک مزيد پکائيں پھر ڈھکن ڈھانپ کر ہلکی آنچ پر قيمہ گلا ليں ايک فرائِنگ پين ميں تھوڑا سا تيل گرم کر کے اِس ميں آلُوفرائ کر يں اِس ميں ادرک ،ہری مِرچ ،ہرا دھنيا بُھونيں اور چُولہے سے اُتار کر نِکا ل ليں چاولوں کو ايک کنی اُبال ليں ديگچی ميں ايک تہہ چاولوں کی اور ايک تہہ قيمہ اور فرائ کی ہُوئ پياز اور آلُو کے آميزے کی لگائيں سب سے آخِر ميں زردے کا رنگ ڈاليں پھر پودينہ ڈال کر ڈھانپ ديں اور پندرہ مِنٹ کے لِۓ دم پر لگا ديں مزيدار قيمہ بريانی تيار ہے سروِنگ ڈِش ميں نِکاليں اُبلے ہُوۓ انڈوں سے گارنش کريں اور دہی اور سلاد کے ساتھ پيش کريں

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

    *~(*Mahnoor*)~*


    HALEEM

    haleem wideweb  470x4580 - Polling for Cooking Competition August 2009
    haleem - Polling for Cooking Competition August 2009

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

    Manoos Ajnabi

    ShahiTukray - Polling for Cooking Competition August 2009



    shaan



    Chickpeas Kofta Curry

    Ingredients:

    For Kofta

    2 cups of boiled chickpeas
    1 medium baking potato, cooked, peeled and mashed
    1 - 2 tablespoons of ground coriander
    1/2 teaspoon of asafetida powder
    1 teaspoon of paprika
    1 teaspoon of ground cumin
    1/2 teaspoon of cayenne pepper
    1/2 teaspoon of turmeric
    1 - 2 teaspoons of sea salt
    3 tablespoons of olive or sesame oil
    2 tablespoons of plain yogurt
    1/2 cup of chopped parsley or coriander

    For Curry

    Chopped onion - 1 cup
    tomato paste - 1/2 cup
    1/2 cup of plain yogurt
    turmeric powder - 1 1/2 tspn
    red chilly powder - 1 tspn
    coriander powder - 1 tblspn
    zeera powder - 1 tspn
    garam masala powder - 1 tsp
    salt - to taste
    oil - 3 tablespoons

    Method:

    For Kofta

    1. Soak the chickpeas in water overnight. Bring the chickpeas and their soaking liquid to a boil, reduce the heat to low and simmer and cook until the peas are soft (about 1 - 2 hours). Once they are fully boiled, drain the chickpeas well, discarding the water.
    2. Using a blender or food processor, process the peas until the mixture resembles coarse crumbs. Transfer two thirds of the ground chickpeas to a large bowl and add the mashed potato.
    3. Include the rest of the ingredients to the blender or food processor along with the remaining third of the chickpeas. Blend until the mixture turns into a smooth paste. Add this paste to the chickpeas and potato in the mixing bowl. Mix well.
    4. Rub your hands with some oil and shape the mixture into small balls. Add some chickpea or wheat flour, or some cornmeal if the mixture is too loose to form into balls.
    5. Heat 2 inches of oil in a large frying pan or wok. When the oil is hot, fry a few koftas at a time, until they turn a reddish-brown color on both sides - about 5 -7 minutes. Transfer the koftas with a slotted spoon to some paper towel to drain. Repeat the process until all are done.

    For Curry

    1. Heat oil in a broad pan/ degchi and fry onion till crisp and brown. Add ground paste and stir till oil separates. Add salt and all the powders mentioned for the curry. Saute for a minute and stir in the tomato paste. & yogurt. Cook for few minutes. Add yam paste and enough water and cook till gravy thickens.
    2. Arrange fried koftas in serving dish, pour hot curry on top. Serve hot with chapattis or puris.


    chickpeas kofta1 - Polling for Cooking Competition August 2009





    Worthless


    Butter Chicken

    INGREDIENTS
    • 1 3/4 pounds skinless, boneless chicken breast halves - cubed
    • 1 tablespoon lemon juice
    • 1 tablespoon chili powder
    • salt to taste
    • 1 cup yogurt
    • salt to taste
    • 2 tablespoons garlic paste
    • 1/2 tablespoon garam masala
    • 2 tablespoons melted butter
    • 1 tablespoon chili powder
    • 2 tablespoons ginger paste
    • 2 tablespoons lemon juice
    • 2 tablespoons olive oil
    • 1 tablespoon butter
    • 1 tablespoon garam masala
    • 1 tablespoon ginger paste
    • 1 tablespoon chopped garlic
    • 1 tablespoon chopped green chile pepper
    • 2 cups tomato puree
    • 1 tablespoon chili powder
    • salt to taste
    • 1 cup water
    • 1 tablespoon honey
    • 1/2 teaspoon dried fenugreek leaves
    • 1 cup heavy cream
    DIRECTIONS
    1. To Marinate: Place chicken in a nonporous glass dish or bowl with lemon juice, 1 tablespoon chili powder and salt. Toss to coat; cover dish and refrigerate to marinate for 1 hour.
    2. Drain yogurt in a cloth for 15 to 20 minutes. Place in a medium bowl; mix in salt, garlic paste, garam masala, butter, chili powder, ginger paste, lemon juice and oil. Pour yogurt mixture over chicken, replace cover and refrigerate to marinate for another 3 to 4 hours.
    3. Preheat oven to 400 degrees F (200 degrees C).
    4. Place chicken on skewers. Place skewers in a 9x13 inch baking dish and bake in preheated oven for 20 minutes, or until almost cooked through.
    5. To Make Sauce: Melt butter in a medium saucepan over medium heat. Stir in garam masala. When masala begins to crackle, mix in ginger paste, chopped garlic and green chile peppers. Saute until tender, then stir in tomato puree, chili powder, salt and water. Bring to a boil; reduce heat to low and simmer, stirring in honey and fenugreek.
    6. Place chicken in sauce mixture. Continue cooking for another 5 minutes, or until chicken is no longer pink inside. Stir in fresh cream.

  9. #9
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    Default Re: Polling for Cooking Competition August 2009

    rehanayama



    10h9cnt - Polling for Cooking Competition August 2009


    wick3d




    Saffron-Scented Chicken Pilaf (Pilau)

    Ingredients


    • 1 1/4 lbs boneless skinless chicken breasts, cut into 1-inch chunks
    • 1 cup whole milk yogurt
    • juice of half a lemon
    • 1/4 teaspoon ground cinnamon
    • 1 small pinch garam masala
    • 1/2 teaspoon grated fresh ginger
    • 1/2 teaspoon saffron thread
    • 1 quart organic chicken stock
    • 1 tablespoon butter
    • 2-3 tablespoons peanut oil
    • 2 1/4 cups basmati rice
    • 1/4 cup sultana (golden raisins)
    • 3-4 cardamom pods, bruised
    • 2 tablespoons rose water
    • 1 fresh lemon, juice and zest
    • 1/4 cup slivered almond, toasted
    • 1/4 cup shelled pistachio nut
    • 1 cup fresh flat leaf parsley, chopped

    Directions


    1. 1

      Marinate the chicken in the yogurt, lemon, cinnamon, small pinch of garam masala, and grated ginger for about 1 hour. Soak the saffron threads in the chicken stock.
    2. 2

      Shake the excess marinade off the chicken. In a large Dutch oven or Le Creuset over medium-high heat, fry the meat with a spoonful or so of oil (do this in batches so that the chicken becomes nicely golden in color). Remove chicken and browned bits to a plate, cover with aluminum foil to keep warm and set aside.
    3. 3

      In the same pan, melt the butter with 1 tablespoon of the oil and add the rice, stirring to coat until glossy. Pour in the saffron and chicken stock, add the sultanas, cardamom pods, rose water, lemon juice and zest and bring the pan to the boil, then clamp on the lid and turn the heat down to very low. Cook for about 10-15 minutes, by which time the rice should have absorbed the liquid and be cooked through.
    4. 4

      Add the chicken and the browned bits to the rice, stirring gently to combine.
    5. 5

      Toast the almonds by shaking them in a dry frying pan over a medium heat until they color and begin to give off their fragrance, then add to the pilaf along with the chopped parsley. Pile everything onto a plate and add a fabulously green sprinkling of slivered or roughly chopped pistachios.

  10. #10
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    Default

    Zoni


    Shahi Mutton

    shahi mutton - Polling for Cooking Competition August 2009


    Ingredients:

    1 1/2 lbs. of Mutton (Lamb or Goat)
    3 medium Onions (thinly sliced)
    1 oz. of Almonds (Baadaam)
    4 cloves of Garlic (Lasan)
    1 oz. of Coriander Seeds (Dhania)
    1 tsp. of Red Chilli Powder (Pisi Lal Mirch) (or to taste)
    1/2 tsp. of Garam Masala (whole mixture)
    Salt (to taste)
    1 pinch of Saffron (Zafran)
    3/4 cups of Plain Yogurt
    3/4 cup of Cream
    1/2 cup of Cooking Oil

    Method:

    Wash the mutton well, dry and set aside.
    Blend the coriander seeds, 1 onion, almonds and garlic together.
    Marinade the mutton in this mixture for about 2 hours.
    Heat the oil and fry the remaining onions and set aside.
    Add the mutton to the oil and fry until the liquid dries up.
    Add 3/4 cups of hot water and simmer until the meat is almost done or (3/4 cooked) OR pressure cook at 15 psi for 20 minutes.
    Reduce the pressure.
    Add salt and pepper.
    Uncover and dry the liquid.
    Add the beaten yogurt and fry until the oil separates.
    Add the fried grounded onion.
    Beat the cream for about 5 minutes or until it is to a thick consistency.
    Add the soaked or ground saffron.
    Mix it with the cooked mutton.
    Add the garam masala and bake at 250 degrees F for 1/2 hour.


    Serve garnished with chopped coriander leaves.

    naz





    P1010140 - Polling for Cooking Competition August 2009


    Karhi recipe 1 - Polling for Cooking Competition August 2009



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