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Thread: cooking competition September 2009

  1. #1
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    Default cooking competition September 2009


    here I am with cooking competition for September

    iss baar aap ko wo recipe share krni hai jis mei

    EID SPECIAL DISH HO

    koi bhi sweet dish....


    RULES:
    1.ek jaisi recipe na share krein.
    2.pic k saath share krein.
    3.Last date hai 21 September 2009
    Last edited by Pakeezah; 31-08-2009 at 10:18 PM.
    sigpic1360 4 - cooking competition September 2009
    This is Me....

  2. #2
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    ♥ ♥ ChaAnd K paAr♥ ♥
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    Default Re: cooking competition September 2009

    Kaju Kheer

    Ingredients:
    1.5 cups - cashew, soaked in water over night
    1/2 gallon - whole milk
    2 cups - sugar
    5 to 6 - almonds/raisins/cashews for garnishing
    4 to 5 - saffron strands

    192288 kaju kheer - cooking competition September 2009
    Method

    1. Drain the water from the soaked cashew and grind it with some milk to a smooth paste and keep aside.
    2. Let the paste be as smooth as possible.
    3. Take the saffron strands in a small bowl and add 3-4 spoons of warm milk to it; keep aside for a while.
    4. Take the rest of the milk in a heavy bottomed pan and boil on stove.
    5. Stir continuously until the quantity is reduced to about 3/4 the original quantity.
    6. Add sugar and the cashew paste.
    7. Stir continuously while adding the paste so that no lumps are formed.
    8. You can add more sugar if needed as per your taste.
    9. Boil on low heat until the required consistency is obtained.
    10. Note: Let the consistency be a little thinner than what you actually desire. The kheer will thicken as it cools down.
    11. Pour into individual serving bowls.
    12. Pour the saffron milk and strands over it.
    13. Garnish with chopped almond/cashew pieces and serve hot.

    *~*~*~*ღ*~*~*~**~*~*~*ღ*~*~*~*

    2m4ccw6 - cooking competition September 2009

    *~*~*~*ღ*~*~*~**~*~*~*ღ*~*~*~*

  3. #3
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    Default Re: cooking competition September 2009

    EID CAKE

    02 - cooking competition September 2009

    c44e8784 16b3 44f3 9ec5 a5341a2139be Eid Cake - cooking competition September 2009
    Last edited by Pakeezah; 02-09-2009 at 02:33 AM. Reason: KHEER RECIPE ALREADY SHARED BY ARSLAN...
    sigpic1360 4 - cooking competition September 2009
    This is Me....

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    Default Re: cooking competition September 2009

    Shahi Tukre



    Condensed milk 1/2 tin
    Bread 8 slices
    Milk 1 cup
    Cornflour 1 tbsp
    Cardamom powder 1 tsp
    Mixed nuts 1 tbsp, chopped
    Oil/ghee To fry
    Sugar 1 cup
    Water 1 cup


    Khasta Shahi Tukre - cooking competition September 2009






    1. Make a paste of cornflour with some milk. Mix condensed milk with rest of
      the milk.
    2. Bring milk mixture to boil. Add cornflour paste. Cook stirring constantly until
      thick. Add cardamom powder, stir and keep aside.
    3. Prepare sugar syrup by boiling water and sugar together. Boil for some time.
      Strain and keep aside.
    4. Cut bread slices into two and deep fry in ghee/oil till golden brown.
    5. Immediately put the fried bread into sugar syrup. Dip for a minute.
      Remove from syrup and arrange in a serving dish.
    6. Top each piece of bread with 1 tbsp mixture of condensed milk mixture and
      nuts. Chill and serve.
    Last edited by wick3d; 01-09-2009 at 04:41 PM.

  5. #5
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    Default Re: cooking competition September 2009

    SHAHI SHEER KHURMA


    020908b - cooking competition September 2009


    Ingredients :

    1 kg milk
    cup vermicelli
    1 tbsp ghee
    3 green cardamoms
    4 dry dates
    3 tbsp sliced pistachio,
    3 tbsp sliced almond
    tsp saffron
    cup sugar, levelled
    1 tbsp khoya

    Method :

    Heat ghee and add cardamom. When it crackles, add vermicelli and fry till brown. Make sure the flame is not very high as the vermicelli can easily get burnt. Add milk with sliced dry dates and cook till the dates are tender. Add sugar and when the sugar dissolves add saffron, almonds and pistachio. Serve in bowls.

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    Default Re: cooking competition September 2009

    SAFFRON VERMICELLI

    020908d - cooking competition September 2009

    Ingredients
    250g vermicelli
    kg sugar made into syrup with 1 cup water
    1 cup ghee
    1kg fresh milk
    8 small cardamoms, crushed or ground
    1/8 tsp yellow food colour
    1 tbsp kewra
    Saffron
    Sliced almond/pistachio

    Method

    Fry the vermicelli in ghee till it is dark golden, quickly add milk and cook on high flame for 3-4 min till the milk dries. Now add the prepared syrup with colour, saffron and cardamom. When the sugar syrup dries up remove from heat. To serve garnish with sliced almonds/pistachios.





    L ihavetworules - cooking competition September 2009




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    Re: cooking competition September 2009



    ~*~STRAWBERRY CAKE WITH CREAM CHEESE FROSTING~*~
    Cake:

    1 pkg plain white cake mix
    1 pkg strawberry gelatin
    1 cup mashed strawberries with juice
    1 cup vegetable oil
    1/2 cup whole milk
    4 large eggs


    Frosting:

    1 pkg (8oz) cream cheese
    1 stick of butter
    3 1/2 cups confectioner's sugar
    3/4 cup mashed strawberries (drained)


    *Preheat oven to 350F degrees.

    *Lightly grease three 9 inch round pans. Set pans aside.

    *Place cake mix, strawberry gelatin, mashed strawberries, oil, milk, and eggs in large mixing bowl and beat on low speed for 1 minute. Strawberries should be well-blended.

    *Divide batter among pans and place in oven.

    *Bake cakes until lightly brown (about 28-30 minutes). Remove from oven and allow to cool for 40 minutes.


    Prepare frosting:


    Combine cream cheese, and butter and mix on low speed for a minute. Add sugar and strawberries. Blend frosting on low until sugar is incorporated.

    To assemble: place one cake layer on plate and spread top with frosting, add another cake layer and frost the top, add last cake layer and frost the top. Use remaining frosting for the sides of the cake.



    1 1 - cooking competition September 2009


    1317513431 - cooking competition September 2009
    pics 602437 - cooking competition September 2009

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    Default Re: cooking competition September 2009

    /up

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    Default Re: cooking competition September 2009

    Ingredients:

    700g pkt chocolate mud cake mix
    • 610g pkt White Wings white chocolate & raspberry swirl cake mix
    • 6 eggs
    • 2/3 cup vegetable oil
    • 3 tbs margarine or soft butter
    • 1 1/2 tbs milk
    • 150g raspberries, to decorate


    Method:
    1. Line 2 x 20cm round cake pans with non-stick baking paper. Prepare the cakes according to packet instructions. Set aside to cool completely.

    2. Use a serrated knife to carefully cut the tops off the cakes to flatten. Cut the cakes in half horizontally.

    3. Prepare the mud cake icing according to packet instructions. Set aside for 10 minutes to thicken.

    4. Meanwhile, prepare the white chocolate frosting according to packet instructions.

    5. Place the base of the mud cake on a serving plate. Spread 1/3 of the mud cake icing over the cake. Place a layer of white chocolate cake on top. Spread 1/2 of the remaining mud cake icing over the cake. Top with the remaining layer of mud cake. Spread the remaining mud cake icing over the cake. Top with the remaining white chocolate cake. Spread the white chocolate frosting over the top of the cake. Scatter with the raspberries to serve.

    8 - cooking competition September 2009
    sigpic402 6 - cooking competition September 2009
    sigpic402 5 - cooking competition September 2009

  10. #10
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    Default Re: cooking competition September 2009

    gajraila - cooking competition September 2009


    carrotpudding - cooking competition September 2009



    gajraila2 - cooking competition September 2009





    ingredients - cooking competition September 2009



    • 1 liter Whole Milk
    • kilogram Carrots (peeled and grated)
    • Seeds from 5-6 small Cardamom Pods (Ilaichi)
    • cup Basmati Rice
    • cup Sugar (or more according to taste)
    • A few drops of Rose Essence (Kewra)
    • Pistachios (Pistay) (grated - for garnish)
    • Almonds (Baadaam) (grated - for garnish)
    • Coconut (Khopra) (grated - for garnish)





    directions - cooking competition September 2009
    1. In a pot add the milk and put on very low heat to boil. Add the illaichi seeds and the rice. Cook till milk starts to thicken and the rice becomes very soft.
    2. Add the carrots and sugar and cook more till the water from the sugar has dried and the carrots have become soft. Take a hand mixer and lightly mash the contents.
    3. Just before removing from heat add the few drops of rose essence. Garnish with pistachios, almonds, and coconut.

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