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Thread: ~ Cooking Competition June 2010 ~

  1. #1
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    Thumbs up ~ Cooking Competition June 2010 ~



    Is bar app ki khidmat main hum hazir hain
    is bar app ko "Arabic Khano ki Recipes" share karne hain.


    RuLes :

    1...Aik Member sirf aik he recipe Share Karsakta Hai.

    2...Apni Recipes 21st June Tak Iss He Post Main Share Kijeye.

    3...Aik Recipe jo Pehle Share Ki Jachuki Hogi...wo Dobara Nahi Share Ki Jaye Gi.

  2. #2
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    wink Re: ~ Cooking Competition June 2010 ~

    Chicken Shawarma

    ChickenShawarma - ~ Cooking Competition June 2010 ~

    Ingredients :

    1 clove garlic, minced
    1/2 cup mayonnaise
    2 tablespoons unsalted butter
    2 large skinless, boneless chicken breast halves - cut into bite-size pieces
    1 1/2 teaspoons garam masala
    4 pita bread rounds
    4 dill pickle spears





    Directions :


    Stir together the garlic and mayonnaise in a small bowl; set aside. Heat the butter in a skillet over medium-high heat. Cook and stir the chicken in the hot butter until white on the outside. Sprinkle with garam masala, and continue cooking until lightly browned on the outside and no longer pink in the center, about 4 minutes.
    Spread the pita rounds with the garlic mayonnaise. Divide the chicken among the pitas, and place a pickle spear into each. Fold and serve.

  3. #3
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    Default Re: ~ Cooking Competition June 2010 ~

    Shish Kabob


    6a010536c70ee6970c011570e8ba56970b 400wi - ~ Cooking Competition June 2010 ~

    Ingredients:
    2 pounds Tender lamb (best from the leg)
    1/2 c. olive oil
    6 cloves garlic, crushed
    1 teaspoon of mixed spices
    1/4 teaspoon black pepper
    1 teaspoon of salt
    6 small onions, peeled and cut into quarters
    2 green peppers, cut into 1 inch pieces


    Instructions:
    Cut the lamb into 1 inch cubes. In a medium bowl combine the meat, olive oil, garlic, spices, salt and pepper. Refrigerate 3-4 hours. Remove from refrigerator . 1 hour prior to cooking. On skewers thread alternately meat, green pepper and onion. Cook on hot grill or under the hot broiler. Bast occasionally with the remaining garlic mixture.

    Best way to eat: Serve wrapped in fresh pita bread . Some serve it with tahini sauce.

  4. #4
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    Default Re: ~ Cooking Competition June 2010 ~

    Arabic Rice

    hmm22 - ~ Cooking Competition June 2010 ~

    2dnmmf - ~ Cooking Competition June 2010 ~

  5. #5
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    Default Re: ~ Cooking Competition June 2010 ~




    KAPSA (CHICKEN & RICE)



    621014 Kapsa view - ~ Cooking Competition June 2010 ~


    Ingredients


    • 2 Tablespoons of olive oil
    • 1 small to medium onion, chopped
    • 3 teaspoons ground cardamom
    • 1 can (about 2 cups) chicken broth
    • 1 cups water
    • 1 tomato, chopped
    • 1 6-ounce can of tomato paste
    • 2 teaspoons garlic powder
    • 1 teaspoon lemon rind
    • 1 cinnamon stick
    • Salt to taste
    • 1 small snack box of raisins
    • 1 package of skinless, boneless chicken (4 breast halves
    • 1 package of skinless, boneless thighs (4 to 6 thighs)
    • 1 cups white Basmati rice



    Procedure


    1. Preheat oven to 300F.
    2. Wash chicken thoroughly and pat dry with paper towels.
    3. Put chicken in a baking dish and bake in preheated oven until fully cooked (about 30 minutes).
    4. While the chicken is baking, heat oil (medium-high) in a large pot. Add chopped onions and 1 teaspoon of cardamom, stirring constantly until browned.
    5. Add chicken broth and 1 cups water to pot. Add remaining 2 teaspoons of cardamom, tomato, tomato paste, garlic powder, lemon rind, cinnamon stick, salt, and raisins to the browned onions and water.
    6. Cook on medium-high heat, stirring occasionally, for 2–3 minutes. Add the rice.
    7. Bring to a boil then immediately turn the heat down to low. Cover the pot tightly and simmer for 15 minutes.
    8. After 10 minutes, check the rice to see if it has absorbed all of the liquid.
    9. If the rice is dry but not soft yet, add a little more water and continue to simmer. Do not stir the rice! The rice is done when all the liquid has been absorbed and the rice is soft.
    10. When both the rice and the chicken are cooked, place the rice on a platter and put the chicken on top in the middle.

    Serves 6 to 8.
    Last edited by O.o Ashi o.O; 31-05-2010 at 09:28 PM. Reason: sOrry tO edit !. . . but that was a pasting pOrblem :P
    198343 196670793697111 5932486 n - ~ Cooking Competition June 2010 ~


    like karlo
    kOi bhEE aisa lamha nahi. . .
    jismEin mEre tU hOta nahi.

  6. #6
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    Default Re: ~ Cooking Competition June 2010 ~

    136vn - ~ Cooking Competition June 2010 ~

    Ingredients


    1 whole chicken
    1 tablespoon salt
    1 teaspoon white pepper
    1 teaspoon lemon juice
    1 tablespoon cornflour
    2 cups oil (for frying)

    Recipe


    1Clean the chicken and dry it with kitchen towel.
    2Marinate chicken with salt, pepper, lemon juice & corn flour (preferably over night).
    3Heat oil in a big pan and fry chicken on high flame keep on changing direction of chicken so it should cook equally from all sides.
    4For parties you can half cook it and also bake it to serve hot.
    Alhamdullilah

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    Default Re: ~ Cooking Competition June 2010 ~

    oops name alna bhol gayii:0

    ''Arabic Chicken''
    Alhamdullilah

  8. #8
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    apne ghar mein sach.....bolrahi hoon
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    Default Re: ~ Cooking Competition June 2010 ~

    ARABIAN PARATHA

    800px Aloo paratha creative commons 300x225 - ~ Cooking Competition June 2010 ~


    Ingredients


    2 cups flour (maida)
    Salt 1 tsp
    Milk as required frying:
    Mincemeat
    One eggs in each paratha
    Tomatoes (chopped)
    Garam masala powder
    Spring onion (finely chopped)


    Directions

    Preparations of mince meat:
    Ingredients:


    Mincemeat 1 pao
    Oil 2 tbsp
    Ginger & garlic paste 1tsp
    Salt 1tsp
    Chince salt half tsp
    Black pepper half tsp
    Coriander leaves, mint leaves & green chilies

    Method:
    Heat oil & add mince & other ingredients & cook until water dries sprinkle with coriander leaves, mint leaves & green chilies.

    Preparation of Paratha:

    Kneed flour with milk until the dough smooth, make into 34 equal portion apply oil on top and leave aside for 15min apply oil on a marble top or a smooth surface and roll one ball of the dough put prepared mince sprinkle garam masala chopped tomatoes sprinkle onions break an egg on top and fold sides so that a square is formed, fry on medium heat

  9. #9
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    Default Re: ~ Cooking Competition June 2010 ~

    martabak2ac3 - ~ Cooking Competition June 2010 ~

    Mutabbaq
    (stuffed pastry squares)
    6 cup flour2 eggs beaten with 1/2 cup corn oil2 bundles leeks (medium sized)1 tsp ground black pepper1-1/2 lb. ground beef water 3 eggs (beaten) salt 3 onions (finely chopped) sift flour, add the water and salt a little at a time, mixing dough until it becomes soft but pliable. divide the dough into ten pieces, knead each piece well. place on a tray sprinkled with a little water and let rise for at least one hour. put ground beef in a saucepan with chopped onion, black pepper and salt. stir over medium heat until cooked. set aside until cool. chop leeks and wash several times through a strainer; drain and put on a paper towel until excess water is absorbed. add to ground beef.take a piece of dough and cover in flour, roll out, place over back of hands and stretch until dough becomes quite thin. place dough on worktop and trim uneven edges. brush two tablespoons of egg and oil mixture over dough surface. fold to form smaller squares. place in frying pan or griddle over medium heat with one tablespoon of oil. place pastry squares in pan and fry on both sides until golden brown. repeat above method using five of the remaining pieces. with piece number six repeat as above to the folding stage. place one fried pastry square in the center of the unfolded piece, cover generously with ground beef and three tablespoons of beaten egg. fold into a square. remember to sprinkle oil and egg mixture between layers. fry in 3 tablespoons of oil over medium heat until both sides are golden brown. repeat using remaining four pieces of dough. serve hot. serves 10-12. recipe from "saudi arabia magazine" (an official publication of the information office of the royal embassy of Saudi Arabia)
    sigpic1360 4 - ~ Cooking Competition June 2010 ~
    This is Me....

  10. #10
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    Default Re: ~ Cooking Competition June 2010 ~

    Easy Saudi Kabsa



    Kabsa28129 - ~ Cooking Competition June 2010 ~

    Ingredients

    Chicken






    Rice



    Daqous (Spiced Tomato Sauce)



    Directions


    1. 1

      Season chicken breasts with olive oil, salt and pepper, cook over high heat, turning when golden.
    2. 2

      Rince basmati rice well and soak in cold water for 20 minutes.
    3. 3

      Drain.
    4. 4

      In a deep pan add all ingredients under rice heading, bring to boil, reduce heat and simmer covered on low for 14-20 minutes until done.
    5. 5

      For the sauce stir all the ingredients under daqous heading in a medium pot.
    6. 6

      Simmer until well combined over low heat adding additional liquid if needed.
    7. 7

      Serve chicken breast alongside basmati rice with Daqous & a green salad.
    8. 8

      Enjoy.

    SD ki Basanti

    Chal DhanoOo

    I Love the feelings When U Hold My Hand....

    53339010150654137193873 - ~ Cooking Competition June 2010 ~

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