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Thread: Polling 4 Cooking Compitition OCt 2010

  1. #1
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    snow Polling 4 Cooking Compitition OCt 2010



    is barrr 15 Members ne comp main hissa liya
    sub ki sharing bhot achi hia
    ab waqt hia polling ka.

    Rules :


    1: Eik member eik hi vote cast kr skta hai
    2: Apni sharing ko vote cast nahi kr skte
    3: Polling ki last date 28 OCT hai.

  2. #2
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    Default Re: Polling 4 Cooking Compitition OCt 2010

    Arslan


    23uo3r5 - Polling 4 Cooking Compitition OCt 2010




    naz


    Chicken Noodle Soup


    bh - Polling 4 Cooking Compitition OCt 2010

    Ingredients:

    • 1 barbecued chicken
    • 1 tablespoon olive oil
    • 4 green onions, finely sliced
    • 2 cups chicken consomme
    • 2 cups salt-reduced chicken stock
    • 175g fresh noodles, chopped
    • 420g can sweet corn kernels, drained
    • 2 tablespoons soy sauce

    Method:

    1. Remove skin and meat from chicken carcass. Discard skin and bones. Finely slice or shred meat and place in the fridge until required.

    2. Heat oil in a large saucepan over medium heat. Add green onions and cook for 1 to 2 minutes or until tender. Add consomme and stock. Bring to the boil.

    3. Reduce heat to medium-low and add noodles. Cook for 2 to 3 minutes or until tender.

    4. Add corn kernels, chicken and soy sauce. Stir until well combined and cook for 2 minutes or until chicken and corn is heated through. Serve with dinner rolls.




    aliza



    Receipe: VEGETARIAN HOT AND SOUR SOUP

    Ingredients:


    • 6 cups vegetable broth
    • 2 cups mushrooms, sliced (Chinese wood ear mushrooms or shiitake are best)
    • 1 small can bamboo shoots
    • 1 small can water chestnuts
    • 2 tbsp soy sauce
    • 1/2 tsp pepper
    • 1 tsp hot sauce
    • 2 tbsp vinegar
    • 3 cloves garlic, minced
    • 1/2 cup scallions (green onions), sliced
    • 2 tbsp chili oil

    Preparation:

    Bring vegetable broth to a simmer and add all the ingredients, except the scallions and chili oil. Allow to simmer for at least 20 minutes.
    Add the scallions and simmer for about 5 more
    minutes. Stir in the chili oil. Add additional soy sauce, hot sauce or vinegar to taste.
    Enjoy your vegetarian Chinese hot and sour soup!



    x23xfn - Polling 4 Cooking Compitition OCt 2010

  3. #3
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    Default Re: Polling 4 Cooking Compitition OCt 2010

    Sadaf


    Winter Melon Soup
    melon soup - Polling 4 Cooking Compitition OCt 2010
    Ingredients:

    • 1 cup winter melon (1/2 pound)
    • Water to boil winter melon
    • 2 cups chicken broth
    • 4 Chinese dried black mushrooms
    • 2 - 3 slices ginger
    • 1/4 cup cooked ham, diced
    • Salt and pepper to taste
    • 1 green onion, green part only, washed and cut on the diagonal into 1-inch pieces
    • Preparation:
    • 1. Wash the winter melon, remove the green skin, seeds, and the pulp. Cut into 2-inch pieces.
      2. Reconstitute the Chinese dried mushrooms by soaking in hot water for 20 - 30 minutes until softened. Squeeze out any excess water.
      3. Place the winter melon in a pot of water, bring to a boil, and simmer for approximately 20 minutes or until the winter melon is tender.
      4. Add the chicken broth, mushrooms, ginger and cooked ham. Add seasonings as desired. Simmer for about 20 minutes. Add green onion for garnish. Serve hot.






    Killer





    cornsoupdescription200x - Polling 4 Cooking Compitition OCt 2010


    577 - Polling 4 Cooking Compitition OCt 2010








    Rabi



    Vegetarian soup recipe with bean thread noodles

    MungBeanThreadNoodleSoup002photoshop 1 - Polling 4 Cooking Compitition OCt 2010

    Ingredients
    60ml cooking oil
    30g cloud fungus
    30g wood ear fungus
    55g mung bean vermicelli
    4 shiitake mushrooms
    100g cabbage
    55g canned bamboo shoot
    100g carrot
    1 litre vegetable soup stock

    Seasoning A
    1 1/2 tsp salt
    1 tbsp light soy sauce
    1/2 pepper

    Directions

    1. Soak the cloud ear fungus, wood ear fungus till soft and expanded. Drain and cut into thin strips
    2. Soak the mung bean vermicelli in hot water to soften. Drain and leave aside
    3. Wash and slice the shiitake mushrooms
    4. Cut the cabbage into long strips, wash thoroughly
    5. Wash the canned bamboo shoot and cut into thin strips
    6. Wash and peel the carrot, cut into thin strips
    7. Heat the oil in a wok
    8. Add the cloud fungus, wood ear fungus, mung bean vermicelli, ++++ake mushrooms, cabbage, bamboo shoots and carrot
    9. Stir fry for a while, add seasoning A
    10. Mix well and add soup stock
    11. Bring soup to a boil
    12. Add cornstarch mixture and stir continuously until soup thickens
    13. Serve




  4. #4
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    Default Re: Polling 4 Cooking Compitition OCt 2010

    Mishaal




    hotandsoursoup - Polling 4 Cooking Compitition OCt 2010






    baby_princess33




    Mixed Vegetable Soup

    6a00cd971973d74cd500fa969e94190003 500pi - Polling 4 Cooking Compitition OCt 2010


    Ingredients:

    100 grams of Green Peas
    100 grams of Potatoes (peeled and cut in small pieces)
    100 grams of Carrots (Gaajar) (peeled and cut in small pieces)
    tsp. of Garlic Paste (Pisa Lehsan)
    100 grams of Tomato (coarsely chopped)
    100 grams of Turnip
    100 grams of Onion (peeled and chopped)
    3 Bay Leaves (Tezz Pattay)
    6 Whole Black Peppers (Saabut Kaali Mirch)
    Salt (to taste)
    tsp. of Ginger Paste (Pisi Adrak)
    1 tbsp. of Butter
    8 cups of Water

    Method:


    Heat the butter in a frying pan and fry bay leaves, ginger paste, garlic paste, black peppers and salt for a minute.
    Add all vegetables and fry for 5 minutes. Add the water and pressure cook on high hea.
    When the pressure comes reduce heat to medium and cook for another 15 minutes.
    Sieve and serve.




    InNoCenT GiRl



    198 detail - Polling 4 Cooking Compitition OCt 2010

  5. #5
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    Default Re: Polling 4 Cooking Compitition OCt 2010

    Mina



    Chinese Mushroom Soup

    mushroom seaweed soup with spoon - Polling 4 Cooking Compitition OCt 2010

    • 10 dried Shiitake mushrooms
    • 100 grams chicken breast
    • Garlic cloves, crushed, according to your own taste
    • 1 1/2 bell peppers, any color
    • 4 spring onions, chopped
    • a good handful of fresh Oyster mushrooms or any other kind
    • 1 package noodles, such as Ramen, without the flavor packet
    Preparation:

    Boil the dried mushrooms until soft. Run the boiled shiitake under cold water to keep them firm, and chop. Lightly cook the chicken with the garlic. Half-fill a pan with water and add the chicken and mushrooms. Simmer for 15 minutes. Add the peppers and the spring onions and cook until they start to soften and look squashed. Put in the fresh oyster mushrooms and the noodles, put the lid on and cook for 10 minutes. Add the oyster sauce and chili powder (how much is up to you). Enjoy.





    RaNiI






    See Shayan Soup
    1638 - Polling 4 Cooking Compitition OCt 2010




    Muslima92



    Chinese Chicken Noodle Soup with Sesame and Green Onions
    106192 - Polling 4 Cooking Compitition OCt 2010

    Ingredients

    • 1 pound skinless boneless chicken breast halves, cut crosswise into thin strips
    • 3 tablespoons soy sauce
    • 2 tablespoons dry Sherry
    • 2 tablespoons oriental sesame oil


    • 3 garlic cloves, minced
    • 3 tablespoons tahini (sesame seed paste)*
    • 2 tablespoons minced peeled fresh ginger
    • 1 tablespoon sugar
    • 1 tablespoon seasoned rice vinegar
    • 1 1/2 teaspoons chili-garlic sauce


    • 4 cups chopped Napa cabbage (from 1 head)
    • 6 green onions, thinly sliced
    • 8 cups canned low-salt chicken broth


    • 1 14-ounce package fresh yakisoba noodles or Chinese pan-fry noodles
    • 1/2 cup chopped fresh cilantro

    Preparation
    Stir chicken, soy sauce, Sherry, and 1 tablespoon sesame oil in medium bowl to blend. Let stand 20 minutes or refrigerate up to 2 hours.
    Whisk garlic, tahini, ginger, sugar, vinegar, and chili sauce in small bowl.
    Heat remaining 1 tablespoon sesame oil in heavy large pot over medium-high heat. Add cabbage and green onions and saut until cabbage is tender, about 5 minutes. Add broth and bring to boil. Add chicken with marinade and tahini-garlic mixture. Reduce heat to low and simmer until chicken is cooked through, about 5 minutes. (Can be made 1 day ahead. Cool slightly; cover and refrigerate. Bring to simmer before continuing.)
    Cook noodles in large pot of boiling salted water until tender, about 5 minutes. Drain. Add to soup in pot. Stir in half of cilantro. Season soup with salt and pepper. Sprinkle with remaining cilantro.



  6. #6
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    Default Re: Polling 4 Cooking Compitition OCt 2010

    namreen

    Cream or chicken and mashroom soup

    Ingreediants...

    Chicken stock...8 cup
    garlic crushed...1/2 tbs
    carrot chopped...2 tbs
    onion chopped...2 tbs
    sugar....1 tbs
    chicken boild...1/2 cup
    Mushrooms thinly sliced...10-12
    celery sliced...2 tbs
    fresh cream...2 tbs
    parsley chopped...2 tbs
    ginger piece...1 inch
    butter...3 tbs
    flour...3 tbs
    salt...1 tbs
    pepper...1 tbs


    Method...

    Heat butter and add in chopped onion,ginger,celery,ginger,carrot and fry till transpereant.
    Next add in flour with salt and pepper.
    Add in stock and coocked for 15 min then strain soup.
    Lastly add in sugar and sliced mashrooms and shredded chicken.
    Serve hot garnished with fresh parsley.




    suhaney_khawab



    Chinese Style Egg Soup Recipe


    chinese egg soup - Polling 4 Cooking Compitition OCt 2010


    Ingredients required to make Chinese style Egg Soup:
    Eggs 2 nos.
    Warm water 1 cup
    Chicken broth 1 cup
    Green onions 2-3 stalks
    White pepper to taste
    Salt to taste

    How to prepare egg soup:
    1. Add warm water and salt to chicken broth and heat.
    2. Add eggs and scramble it gently. Let it boil. Once it is done, add pepper and garnish with green onions and cilantro.





    Aryan



    Tasty Chinese Crab Corn Soup


    Ingredients:

    2 cups Fresh corn kernels
    3 cups Chicken stock
    3 lightly beaten Egg whites
    1/3 lb Crabmeat
    1/4 tbsp thinly sliced Scallions
    1/2 tsp grated Fresh ginger
    Freshly ground pepper to taste
    Kosher salt to taste

    Method:

    1.Process half of the corn kernels and 1/2 cup of the stock into coarse puree in a food processor.
    2.In a pot, heat the chicken stock with ginger,pepper and salt, cover and bring to a boil over high heat.
    3.Add the remaining corn kernels and bring to a boil.
    4.Reduce the heat and simmer cook for 4-5 minutes.
    5.Raise the heat to high and add the pureed corn and bring to a boil and cook for couple of minutes.
    6.Add the crabmeat and return to a boil.
    7.Pour the beaten egg in a spiral pattern over the soup and stir well.
    8.Turn off the heat and sprinkle with the sliced scallions.
    9.Serve hot the soup

  7. #7
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    Default Re: Polling 4 Cooking Compitition OCt 2010

    voted

  8. #8
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    Default Re: Polling 4 Cooking Compitition OCt 2010

    voted....
    254311 151251481613107 100001847683469 313672 3952200 n - Polling 4 Cooking Compitition OCt 2010

    I am so lonely, broken angel
    I am so lonely, listen to my heart

    One and only, broken angel
    Come and save me, before I fall apart

  9. #9
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    Default Re: Polling 4 Cooking Compitition OCt 2010


    yara mere tou dil kharab ho geya parh ker yeh soup recipes
    soup .........woh bhi cheeni.
    voted any ways

  10. #10
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    Default Re: Polling 4 Cooking Compitition OCt 2010

    walaikum assalam
    voted

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