View Poll Results: plz vote ur fav recipe

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Thread: Polling for Cooking Competition May 2008

  1. #1
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    Default Polling for Cooking Competition May 2008


    aap sab ka bohat shukriya jinnhon nay iss compitition mein participate kiya hai aur apni mama ki bnai hui dishes share kien

    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 April Hai.

    4...Fake voting ki surat main wo recipe cancle karde jaye gi jis main Fake voting hue.

    yeh hein members aur innki mazay-daar sharings



    Karhi Pakora


    500 grams yogurt

    2 3\4 cups gram flour, sieved (besan)

    1 cup water

    1 cup onion, coarsely chopped

    2 teaspoons chilli powder

    1\4 teaspoon turmeric powder (haldi)

    2 1\2 teaspoons salt

    3-4 - curry leaves (curry patta)

    1\2 teaspoon bicarbonate of soda

    1 1\2 teaspoons coriander seeds crushed

    1 1\2 teaspoons pomegranate seeds, ground

    2 - potatoes

    1\2 cup onion sliced

    3 - green chilies, thinly sliced

    1\4 cup coriander leaves, chopped

    1 cup water

    - oil for deep frying

    Cooking Method

    1. Blend yogurt, 3\4 cup basen and 2 cups water in a blender until smooth. Yogurt and basen can be mixed with balloon whisker, but make sure that there are no lumps. Place yogurt in a large bowl, add 4 more cups of water and mix well. Keep aside.

    2. Heat 3 tablespoons oil in a large heavy based skillet; add 1\4 cup onion, saut until soft. Add 1 teaspoon chili powder, turmeric powder, 1 1\2 teaspoon salt and curry leaves, stirring constantly add yogurt mixture and bring it to a boil. Reduce heat and stirring occasionally, simmer for about 20-25 minutes or until creamy but not thick.

    3. While the curry is simmering, make better for pakora.

    4. Sieve remaining basen, bicarbonate of soda, remaining 1 teaspoon chili powder and 1 teaspoon salt (or according to taste) in a large bowl; add coriander seeds, pomegranate seeds, potato, remaining onions, green chilies and coriander leaves. Pour in water gradually and mix the ingredients with plastic spoon or with hand to a thick paste. (you may not need all the water). The consistency of the better should be very thick, as the vegetables will release water during resting and make it thin. Leave aside to rest for 20 minutes.

    5. Heat oil in a deep fryer or a karahai until very hot but not smoking and then reduce the heat to medium.

    6. Drop the mixture in spoonfuls into the hot oil. (Be careful not to splash yourself with hot oil.) Dont fry too many at a time, this will reduce the temperature of the oil and will effect the result. Fry for few minutes, then carefully turn them over.

    7. Fry the pakoras for 3-5 minutes to a crisp golden color, drain thoroughly with a perforated spoon. Then carefully add to simmering curry. Repeat with remaining batter. Now reduce heat to low and simmer until curry is thick and creamy.

    8. Transfer curry to serving dish. Heat 1\4 cup, taken from the karahi in which pakora has been fried. Add 1 teaspoon cumin seeds and 4 whole dried red chilies, fry for few seconds and add to the curry and serve at once.

    Serve karhi with boiled rice or chapatti.



    • 2 cups rice (about 350 gm)
    • 1 cup natural, low fat yogurt
    • 6 skinless chicken thighs and drumsticks
    • 2 medium onions, sliced fine
    • 4 green chillies, chopped roughly
    • 1 tsp turmeric powder
    • 1 star anise
    • 2 tsp whole cumin
    • 2 inches cinnamon
    • 2 large bay leaves
    • 1 inch ginger and 4 garlic cloves, pureed
    • 3 tbsp sunflower oil
    • Salt to taste
    In a large pot, bring the oil to heat over a high flame. When it is hot, add the whole spices.

    As they sizzle up in seconds add the onions and fry for five minutes until golden brown.

    Then add the ginger and garlic and fry for another five minutes until the whole mixture goes a darker shade of brown. Add the turmeric, the chillies and the chicken.

    Stir vigorously for five minutes until the chicken is brown all over. Now, add the yogurt and leave the chicken to cook on a high flame, stirring regularly to prevent it from sticking to the bottom. If it does, add a little water.

    After 10 minutes, stir in the rice and fry for a minute or so. Then add 4 cups of hot water, salt to taste, cover the pot and leave to cook.

    Once you have done this, dont stir the rice because it will get all mushy.

    When the water dries up and the rice is cooked, the pulao is ready. Serve hot or cold, this will hit a spot either way.

    chicken pulao - Polling for Cooking Competition May 2008
    ranisrequest - Polling for Cooking Competition May 2008

  2. #2
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    HyderabadiMasaleyWaliChickenBiryani - Polling for Cooking Competition May 2008

    HyderabadiMasaleyWaliChickenBiryaniB - Polling for Cooking Competition May 2008




    IMG 8062 - Polling for Cooking Competition May 2008


    Lamb leg pieces (nalli) - 750 gms (nalli means marrow bones)
    Onion - 3 large / sliced fine
    Garlic - 10 cloves / grated fine
    Ginger - 1 inch piece / grated fine
    Oil - 2/3 cup
    Bay leaves - 2
    Green cardamom - 2
    Black cardamom - 1
    Cloves - 5-6
    Cinnamon - 1 inch stick
    Pepper corns - 5-6
    Red chili powder - 1/2 tsp (adjust to taste)
    Paprika (degi mirch) - 1 tbsp (for colour basically)
    Coriander powder - 1 tbsp
    Tomato puree - 2/3 cup
    Yogurt - 1 cup / thick
    Green chillies
    Fresh coriander
    Garam masala powder - 1 tsp
    Salt to taste

    • Clean and wash lamb leg pieces (on the bone).
    • Heat oil in a thick-bottomed pan. Add green cardamoms, black cardamom, cloves, cinnamon, peppercorns, bay leaves and sliced onions.
    • Saut until onions are light pink in colour.
    • Add ginger-garlic paste, red chili powder, coriander powder and cook for one minute.
    • Add lamb pieces. Roast well.
    • Add 1 cups of water + salt to taste and bring to a boil. Cook under pressure for 20 minutes, until lamb pieces are almost cooked.
    • Whisk the tomato puree & yogurt in a bowl, & add to the cooked lamb. Simmer for 30-45 minutes till the gravy is thick & red. Add a couple of slit green chillies for flavour. (Deseed them to reduce the chili factor)
    • Sprinkle garam masala, garnish with coriander leaves.
    • Serve hot with butter naan! ENJOY!!

    • Note: While selecting cuts for this dish, make sure that you select lamb pieces with lots of bone marrow.

    collage1 - Polling for Cooking Competition May 2008



    meri momma ki fav hai
    IngredientsBasmati rice 500 gms.
    Chicken pieces 1kg.
    Garam masala powder 4 tsp.
    Milk cup
    Whole garam masala 4 tbsp.
    Butter 50 gms.
    Sliced onions 1 cup
    Golden fried sliced onions cup
    Chopped garlic 4 tbsps.
    Rose Water 2 tbsps.
    Chopped ginger 4 tbsps.
    Oil 5 tbsps
    Red chili powder 3 tsps.
    Salt To taste
    Coriander powder 1 tbsp.
    Saffron gm.
    Turmeric powder 2 tsps.
    Curd (yogurt) 2 cup
    Bay leaf 4 nos.
    Chopped tomato cup
    Preparation1. Marinate chicken pieces .Mix salt, of the red chili powder, of the chopped ginger, of the chopped garlic, 1 tsp. Garam Masala Powder, of the turmeric powder and Curd/Yogurt. Mix well and put chicken pieces in this for an hour.

    2. Wash and soak rice in water for about 30 minutes.

    3. Boil water, add of the Whole Garam Masala , bay leaf and salt and boil rice till th done. Drain rice and keep aside.

    4. Heat oil in a thick bottomed pan. Add remaining Whole Garam masala .Let it crackle. Add Sliced onions and saut’ until light golden brown.

    5. Then add remaining chopped ginger, chopped garlic, coriander powder, turmeric powder, red chili powder, 1 tsp. Garam Masala powder and chopped tomatoes. Cook for about 5 minutes. Add marinated chicken and cook till chicken is tender.

    6. Dissolve saffron in warm milk and keep aside.

    7. Arrange alternate layers of chicken and rice. Sprinkle saffron dissolved in milk, remaining Garam Masala powder, mint leaves, golden fried sliced onions and butter in between the layers and on top. Make sure that you end with the rice layer topped with saffron , rose water and spices.

    8. Cover and seal with aluminum foil . Cook in a preheated oven, for 10-12 minutes. Alternatively cook on an indirect slow flame for 10 to 12 minutes.

    Last edited by Rani; 22-05-2008 at 02:07 AM.
    ranisrequest - Polling for Cooking Competition May 2008

  3. #3
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  5. #5
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  6. #6
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    Default Re: Polling for Cooking Competition May 2008

    main ne vote daina tha hyderabadi biryani ko par galti se kaheen aur dai diyaa


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