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Thread: Polling 4 Cooking Comp september 2010

  1. #1
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    Default Polling 4 Cooking Comp september 2010



    comp main 18 members ne participate kiya.
    bhot acha comp raha


    rules:


    1: Eik Member Eik hi bar Vote Cast Kr skta hai.
    2: Apni Share ki Gayi Sharing ko Vote Cast nahi kr skte...
    Werna Aap ka Vote Cancel kr diya jaye ga.
    3: Polling ki Last Date hai 28 sep
    Last edited by tanhae; 19-09-2010 at 03:43 PM.

  2. #2
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    Default Re: Polling 4 Cooking Comp september 2010

    sadaf


    9d4dea1a 330b 4527 8c7a 4574fa93b30d Mix Fruit Zarda - Polling 4 Cooking Comp september 2010
    9d4dea1a 330b 4527 8c7a 4574fa93b30d Mix Fruit Zarda image&ampw300&amph300 - Polling 4 Cooking Comp september 2010


    پاکستانی


    14vk5ee - Polling 4 Cooking Comp september 2010


    Arslan




    PHIRNI RECIPE



    24csfg8 - Polling 4 Cooking Comp september 2010
    Ingredients:

    2 Liter milk
    100 gms Soaked rice
    1/2 Cup sugar
    1/2 tsp Cardamom powder
    1/2 Cup pistachio nuts
    Soaked saffron strands

    How to make Phirni:
    Grind soaked rice to make a paste.
    Boil the milk.
    Add sugar and rice paste.
    Cook it till it turns thick.
    Mix cardamom powder and saffron.
    Stir it for a while.
    Place it in a plate and keep it in refrigerator.
    Serve it chilled with pistachio nuts.
    Last edited by tanhae; 16-09-2010 at 01:16 PM.

  3. #3
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    Default Re: Polling 4 Cooking Comp september 2010

    tanhae


    COCKTAIL KHEER RECIPE



    Ingredients:


    1 Carrot
    1 Litre milk
    2 tbsp Ghee
    250 gms Sugar
    3-4 cups Hot Water
    8 Pista
    4 Elaichi
    8 Badam
    8 Kaju
    How to make Cocktail Kheer:
    Soak pista and badam in hot water for about an hour.
    Meanwhile grind the carrot after peeling off its skin.
    Heat ghee in a pan and add elaichi to it.
    When it gets fried, grind it to a powder.
    Peel off pista and badam skin and blend them in the mixer adding a little milk (2-3 tbsp).
    Boil the remaining milk in a nonstick pan for about 15 to 20 minutes on low flame.
    Now add the pista -badam paste, grounded carrot and the elaichi powder to milk.
    Stir the mixture for about 10-15 minutes.
    Now add sugar and boil for another 10 minutes.
    Cocktail Kheer is ready to serve.





    seven tiles



    shahitukray - Polling 4 Cooking Comp september 2010
    shahi - Polling 4 Cooking Comp september 2010


    g0rge0us_g!rL





    Beef Pie Recipe

    Ingredients

    1 pound ground beef
    5 potatoes, diced
    1 small onion, diced
    1 cup cheddar cheese, shredded
    1 can creamed corn
    Butter
    Pepper
    Salt

    Method

    Boil potatoes until they become tender.Drain and mash them. Add salt and pepper to taste. Preheat the oven to 350F. Add
    ground beef and onion to skillet until the color of the beef changes to brown. Drain, and then transfer to casserole dish and
    spread evenly. Spread the canned corn on top of the beef and potatoes over corn. Spread cheese and butter over potatoes.
    Bake for 30 minutes.

    TraditionalBeefPieLarge - Polling 4 Cooking Comp september 2010
    Last edited by tanhae; 16-09-2010 at 01:25 PM.

  4. #4
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    Default Re: Polling 4 Cooking Comp september 2010

    naz



    Broasted Chicken


    132484xcitefun chickdinner l2xk - Polling 4 Cooking Comp september 2010

    I
    Ingredients


    1 Chicken or 8-10 Drum sticks , 1 cup gram flour, sieved (besan) , 1 cup flour , 1 teaspoon salt , 1 teaspoon black pepper , 1 teaspoon red chilli powder (optional) , 2 tablespoons lemon juice , oil for deep frying



    Instructions


    1. Cut chicken into 8 pieces. Put chicken in a large bowl, add lemon juice and one teaspoon of salt and rub it all over the chicken pieces. Cover and marinate for at least 3 to 4 hours or overnight in a refrigerator.
    2. Mix remaining salt and rest of the ingredients, except oil in a bowl. Place about 1/2 cup of the flour mixture in a plastic bag. Put one or two pieces at a time in the bag and shake it to coat the mixture. Repeat with remaining chicken pieces and flour mixture. Arrange the coated chicken pieces in a single layer on a cookie sheet.
    3. Deep fry chicken in an electric deep fryer. Follow the manufacturer's instruction. Alternatively fry the chicken in a deep fryer over high heat. Fry to a crisp golden color. Remove from oil and place on an absorbent kitchen papers. Serve hot with French fries and garlic chutney.
    Serves 6 people. Preparation Time: 15 minutes. Cooking Time: 30 minutes. Serve Hot Try Raita with this dish.



    hamza khan



    GolaKabab2 - Polling 4 Cooking Comp september 2010


    gulah kebab - Polling 4 Cooking Comp september 2010
    Last edited by tanhae; 16-09-2010 at 01:38 PM.

  5. #5
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    Default Re: Polling 4 Cooking Comp september 2010

    Hijab


    Gajar Aur Maway Ka Halwa


    GajarAurMawaKaHalwa E0A497E0A4BEE0A49CE0A4B0E0A494E0A4B0E0A4AEE0A4BEE0A4B5E0A4BEE0A495E0A4BEE0A4B9E0A4B2E0A4B5E0A4BE CarrotDessertCookedinMicrowave  - Polling 4 Cooking Comp september 2010

    Ingredients


    Carrots - 4 cups, grated (this quantity is that of grated carrots)
    Khoya/mawa - 1 cup, grated or crumbled
    Ghee (Clarified Butter) - 3 tbsp
    Ilaichi (Green cardamom) Powder - 1/4 tsp
    Sugar - 1.5 cups
    Kaju (Cashewnuts) - 1 tbsp, chopped
    Kishmish (Raisins) - 1 tbsp
    Pistachios - 5-6, chopped for garnishing




    Preparation



    Place the grated carrots in a microwave proof bowl. Add ghee and mix.
    Add green cardamom powder and mix. Cook in the microwave on HIGH for five minutes.
    Add sugar and mix. Cook in the microwave on HIGH for three minutes.
    Add cashews, raisins and khoya (keeping aside some khoya for garnish) and mix.
    Cook in the microwave for two to 3 minutes.
    Garnish with the reserved khoya and pistachios and serve hot or cold.




    Assassins


    SHEER KHURMA


    P2260893 - Polling 4 Cooking Comp september 2010
    This is a traditional East Indian dessert served at Eid time. It is good served cold or warm.
    Ingredients:
    1 gal 2% milk
    1/2 cup sugar
    1/2 cup almonds, blanched, skin removed and sliced thin
    1/4 cup pistachios, blanched, skin removed and sliced thin
    1/4 teaspoon saffron
    1 cup fine roasted vermicelli, broken up (found in Indo-Pak grocery stores)
    1 teaspoon rose water
    1/2 cup raisins
    5 dried dates, soaked and cut in four

    Method:
    Place milk in heavy pot and bring to boil on medium heat. Turn heat to low and continue to boil. Add sugar and boil for 5 minutes. Add dates and raisins, cook 5 minutes. Add rest of ingredients, except rose water. Cook 15 minutes, turn heat off and add rose water. Cover and let sit for hour. Garnish with toasted almond slices.
    Last edited by tanhae; 16-09-2010 at 01:49 PM.

  6. #6
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    Default Re: Polling 4 Cooking Comp september 2010

    bilaal ahmed



    CHOCOLATE BROWNIES


    doublechocolatebrownies - Polling 4 Cooking Comp september 2010
    1 INGREDIENTS


    Butter 50 g
    Chocolate 200 g
    Cream 100 ml
    Egg 3
    Sugar 100 g
    Vanilla essence 1/2 tsp
    Salt a pinch
    Wallnut 100 g
    Plain flour 75 g
    Baking powder 1/2 tsp


    2 COOKING DIRECTIONS


    Add butter, chocolate and cream in a pan.


    Melt them on low heat.
    Beat eggs and add vanilla essence and salt in it.
    Add the egg mixture in the butter mixture.
    Mix all the ingredients well.
    Now add wallnuts, plain flour and baking powder.
    Mix them all well.
    Oil the baking tray and pour the mixture in it.
    Bake them for 20 minutes at 180 degrees.
    Cut small squared pieces and serve.


    RaNiI


    77 - Polling 4 Cooking Comp september 2010


    Milky Seviyan
    Ingredients:

    1 gallon whole milk
    1 1/2 cups pitted dried dates
    1/4 cup sliced almonds
    1/4 cup sliced pistachios
    1/4 cup dried and shredded unsweetened coconut
    1 1/2 cups sugar
    1 cup roasted vermicelli, broken into small pieces
    10 crushed cardamom pods
    1/4 cup yellow raisins
    2 drops kewra


    Method:


    1. In a large pot over high heat, bring the milk to a boil. Add the dates and continue to cook over medium heat for another 20 minutes. Stir constantly, so the milk doesn't stick to the pan.
    2. After 20 minutes, or when the milk is the consistency of half and half, add almonds, pistachios, coconut and sugar. Let cook for 10 minutes over medium heat or until the milk thickens a little more. Add vermicelli and stir constantly. When milk thickens further, add the cardamom, raisins and two drops of kewra, if using. The dessert is a warm, creamy soup with thin noodles when finished.




    suhaney_khawab

    labeshirin - Polling 4 Cooking Comp september 2010

    Fruit and Cream Delight (Lab-e-shirin) Recipe


    Ingredients:
    1 apple chopped
    4-5 banana or according to your desire
    cup pineapple chopped
    2 different color of fruit jelly powder
    750 gm milk
    1 cup fresh cream
    2 tbspn corn flour
    Sugar to taste


    Procedure:


    1. Boil milk and add sugar in it.
    2. Dissolve corn flour in cup water.
    3. When sugar completely dissolves in milk, add corn flour paste in the milk and stir continuously so that lumps are not formed. The milk start to thick, remove the pan from the stove after 5 minutes.
    4. Pour the batter in the deep bowl and stir continuously to avoid forming layer on the top of batter and let the batter cool.
    5. Add fresh cream in the batter and mix well.
    6. Add all the fruits in the mixture and leave in the freeze for few minutes.
    7. Make jelly of different colors and cut in square shapes.
    8. Add the all the jelly in the fruit and milk mixture and leave in freeze to chill.
    Serving:
    Sprinkle orange powder on the mixture and some sweet color syrup.
    Last edited by tanhae; 16-09-2010 at 02:15 PM.

  7. #7
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    Default Re: Polling 4 Cooking Comp september 2010

    Rabi



    Khoya Seviyan Vermicelli


    626b4ec6 6dbc 4726 a8d6 46f827b90789 sewiyan&ampw330&amph330 - Polling 4 Cooking Comp september 2010

    INGREDIENTS

    Vermicelli 1 packet
    Khoya 1 quarters (375 gm)
    Fresh cream 1 cup
    Sugar to taste
    Almonds 100 gm
    Pistachios 100 gm
    Cardamom powder 6
    Kewra Essence 2 tbsp
    Ghee cup


    COOKING DIRECTIONS
    Boil one packet of vermicelli in hot water for one minute.
    Then take it out of water.
    Heat ghee in a pan till it starts giving crackling sound, now add vermicelli to it.
    After frying it for one to two minutes, add khoya and fresh cream.
    Fry again for one to two minutes.
    Unify khoya and cream well after frying.
    Now add sugar and cardamom powder to it.
    After cooking it for a few minutes, add thinly chopped pistachios, almonds and kewra essence.
    Your delicious Khoya Vermicelli is ready,milk is not used in it.
    Garnish with chopped almonds, walnuts and fresh cream.
    Chef’s tip: A little saffron can also be used to improve fragrance and flavour.



    Mishaal


    Harey Masalay Wali Chaanp


    edirecipe2300x204 - Polling 4 Cooking Comp september 2010

    Ingredients:

    Chaanp-1 kg

    Yogurt-250 gms

    Garlic (chopped)-2 teaspoons

    Ginger (chopped)-2 teaspoons

    Onion (medium size)-1

    Green coriander (dhaniya)-1 cup. finely cut

    Green chilly- 8

    Black pepper (grounded)- 1 tea spoon

    salt/oil- as per taste

    Eggs-2

    Method:

    Finely chop green chillies and coriander and mix well in yogurt. Wash chaanp and marinate in yogurt mixture for an hour.

    Cut onions in form of rings and fry in oil till golden brown. Take them out.

    Beat eggs with salt and black pepper. Dip chaanp one by one in eggs and fry till golden brown. Fry at a medium heat.

    Decorate with onion rings and green salad leaves.
    Last edited by tanhae; 16-09-2010 at 02:28 PM.

  8. #8
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    Default Re: Polling 4 Cooking Comp september 2010

    LoViNg IrFaN



    RAS MALAI



    Ras20malai - Polling 4 Cooking Comp september 2010

    Rasmalye - Polling 4 Cooking Comp september 2010



    SanoriTa



    badam ka halwa recipe image1 - Polling 4 Cooking Comp september 2010
    badam ka halwa recipe image - Polling 4 Cooking Comp september 2010



    ~*Rano*~


    Kofta Biryani

    mama ne banayi thi eid per

    124641xcitefun kofta biryani 2 - Polling 4 Cooking Comp september 2010

    Ingredients:

    1/2 kilo Mince beef 1 kilo Rice 4 medium size onions finely chooped 2 medium tomatoes finely chooped 1 Egg white 2 or3 fresh green chillies finely chopped 1 and half cup Fresh coriander leaves 3tbs paste of garlic&ginger salt& red chillies to taste 1cup yougurt mix with 1tsp of paste of Imli 3or 4 Dried prunes(Allo Bukhara) 4tbs Oil 1/2 tsp of Vinaigre Small quantity of Black pepper,Cloves ,Darchinny,bari Illaich ,Small illaichi,tezpat leaves Kewra water Pinch of Yellow food color
    124640xcitefun kofta biryani 4 - Polling 4 Cooking Comp september 2010

    Description:

    Soak Rice in water. Grind Mince beef &onion and mix well with salt,red chillies,half cup coriander leaves,1green chiily and 1 egg white and make kofta balls and set a side. Heat oil and put cloves and paste of garlic&givger in it and fry for a minute.then put 3chopped onionsand fry untill they get brown.Drain excess oil from onions and take them out and cool them.Now grind onions,tomatoes togather to form a smooth paste .Heat oil again and put the onion&tomatoes paste in hot oil and fry till all excess water dry.now put salt&red chillies, and rest of green chiilies ,dried pruns and continue frying.then add Kofta and put the heat on low level and pour Yougurt on Koftas and mix with care and cover the lid on.

    124639xcitefun kofta biryani - Polling 4 Cooking Comp september 2010

    Cook on low heat for 5 to 10 minutes and in the mean time half boil rice in Salty water by puting 1/2 tsp of vinaigre and all whole masalaas(darchinny, Ilaichis etc)and drain them and put a side.Now uncovered Koftas and fry them well.Remove from heat. Now layer rice and Kotas with masala and don't forget to make a layer of fresh coriander leaves and then rice on the top.Mix Kewra water with yellow food color and pour on the top and cover with lid tightly and cook on very low heat for 15 mintues or more till rice looks to be tender. Serve hot with Raita.



    Last edited by tanhae; 28-09-2010 at 07:13 PM.

  9. #9
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    Default Re: Polling 4 Cooking Comp september 2010

    Voted

  10. #10
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    Default Re: Polling 4 Cooking Comp september 2010

    voted

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