~#~ Polling for Cooking Comp January 2014 ~#~

[attiaahsan]

lein jee Nai saal ki pahli Polling khazar e khidmat hai

Cooking Comp Jun ki polling

sab ka shukriya k aap ne Part liya

Pasand ki sharing ko Vote kare


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Voting ki Last date 28/01/2014 hai



Winner 50% Admins aur 50% Polling k zariye se decide ho ga

[attiaahsan]

yeh rahi sab ki sharing

Ali_

Pineapple Fried Rice





Ingredients


Pineapple, chopped 4 slices
Cooked rice 3 cups
Oil 3 tbsp
Eggs 2
Cashew nuts 10 – 12
Onion, sliced 1
Chicken stock ¼ cup
Salt to taste
Soya sauce ½ tsp
Fish sauce 1 tsp
Red chili powder 1 tsp
Crushed red chilies ½ tsp
Dried red chilies, sliced a pinch
Boiled green peas ¼ cup
Brown sugar 1 tsp

Method

Heat 1 tbsp oil. Break 2 eggs cook stirring continuously. Transfer into a bowl. Heat 1 tbsp oil in the same wok, add cashew nuts and sauté till light golden. Transfer into a bowl.
Heat 1 tbsp oil in the same wok, add onion and sauté till translucent.
Add chicken stock, salt, soya sauce, fish sauce, red chili powder, crushed red chilies, sliced dried red chilies, green peas and brown sugar and mix well.
Add pineapple and mix and cook for 2 minutes. Add rice, scrambled eggs, cashew nuts and mix well. Serve.
Mano Rana
Singaporian Rice
Ingredients :
(For the Gravy)
1/2 kg of boneless chicken
1 inch piece of ginger
5-6 cloves of garlic
1 cup of tomato puree
4-5 tbsp of tomato ketchup
2 tbsp of Soy Sauce
1 tbsp of Worcestershire Sauce
1 tbsp of Vinegar
Salt to taste
1 1/2 tbsp of Red Chili flakes (adjust according to taste) (Farah Jahanzeb used Paprika powder instead of this)
1/2 tsp White Pepper
2 tbsp of Brown sugar
2 cups of Chicken Stock
1/2 tsp of Chinese Salt
2-3 Green Chilies (sliced)


(For the Rice)
750 gms of Rice.
1/2 tsp of Ginger Garlic paste
Green part of about 4 Spring Onions
1 Carrot
1 Capsicum
1 tbsp of Soy Sauce
1 tbsp of Chili sauce
1 tbsp of Vinegar
Salt to taste
1/2 tsp of freshly ground Black Pepper
1/2 tsp of Chinese Salt


(For the Vegetable Stir fry)
1 Capsicum
1 Carrots
1 Onions
(you can use any veges you like, like cauliflower, cabbage, corn)


(For the Mayo Sauce)
1/2 cup of Mayonnaise
1 tbsp of Chili Sauce
Salt to taste
1/4 tsp of Black pepper


Spaghetti : 1/2 packet boiled.
Fry 3-4 cloves of garlic till golden.


Method:

(For the Gravy)



Cut Chicken in cubes



Roughly chop ginger and garlic.



Heat a little oil in a wok, stir fry chicken with a pinch of salt and black pepper


...when cooked, take out and keep aside.



In the same wok heat around 2 tbsp of oil, add ginger garlic. When fragrant...


...add tomato puree, tomato ketchup..


...salt, red chili flakes, white pepper, Chinese salt, brown sugar...


...soy sauce, vinegar,

Worcestershire Sauce. Mix.

And let cook for 2 3 minutes.


Add chicken stock and the fried chicken (taste and adjust seasoning at this point). Cook till thick and delicious.


In the end add sliced green chilies.
The gravy is DONE !! yay !!


(For the Rice)


Boil rice. Drain and keep aside.



finely dice the vegetables.


Heat about 3-4 tbsp of oil in a pan. Add ginger garlic paste. Saute till fragrant.


Add the vegetable and fry on high heat for a minute. Add the sauces, salt, black pepper and chinese salt.


Add the rice and mix.


(For the Vegetable Stir fry)


Cut the vegetables as desired


Heat 1 tbsp of oil in a wok, add the vegetables and stir fry with a pinch of salt on high heat.


(For the Mayo Sauce)


Add everything in a bowl


and mix !!!


Now for Assembling.


Fill the rice on the base in the dish in which you are going to serve


...than a layer of chicken gravy..



...Stir fried vegetables...


... spaghetti...


Fried garlic..


Mayo sauce...


Top it of with sev if you like.




Sweet_lily


Gol Gappay

INGREDIENTS For GOOL GAPPAY:

-Water 12 cup
-Semolina (suji), fine 2 cups
-For Khatta Pani
-Red chili powder 12 teaspoon
-Bunch mint leaves 12
-Bunch coriander leaves 1
-Cumin seeds 1 teaspoon
-Salt As per taste
-Salt, black (kala namak) 1 teaspoon
-Water 2-3 glasses
-Green chilies 2-3
-Ginger, fresh or dry (sonth) 12 inch piece
-Tamarind, remove seeds 4 ounces


STUFFING:

-Chick peas, soaked overnight 1 cup
-Potatoes 2-3 medium
-Plain yogurt 2 cups



METHOD:

- Mix sujji and water and kneed into hard dough. Cover the dough with a wet cloth and keep aside for at least 3 hours. Knead again until smooth and elastic. Divide the dough into four pieces. With a rolling pin Flatten each piece into a VERY thin sheet and cut into 2 inches circles with a cookie cutter.
- Heat oil in a deep frying pan. Deep fry each circle until it is puffed and golden in color.
- Blend all the ingredients for the dip together in a blender for few seconds and strain into a large serving bowl and adjust the seasoning with salt and chili powder. Discard the solids.
- Boil the chick peas and potatoes. Cut the potatoes into small dices.
- Put the chick peas, potatoes, yogurt, and sweet Imli chutney in separate serving dishes.
- Serve Gool Gappay with sweet imli chutney, peas, potatoes and yogurt.


*jamshed*


Attiaahsan
Banana Split Parfait




Ingredients


Butter 2 tbsp (melted)
Sugar 2 tbsp
Graham cracker crumbs 1 cup
Evaporated milk 1/4 cup (chilled)
Cold milk 1/4 cup
Instant vanilla pudding mix 1 packet
Banana 2 (sliced)
Coconut 2 tbsp (shredded)
Chopped pineapple 10 oz
Whipped cream 1/2 packet
Topping
Chocolate syrup 1/2 cup
Coconut 2 tbsp
Walnuts 1/4 cup (chopped)

Cooking Directions

In a small saucepan melt butter and sugar, when sugar is dissolved; remove from heat and add graham cracker crumbs and mix well till all crumbs are coated with the melted butter.
Press graham cracker crumbs in bottom of a glass dish or in beautiful glasses.
Whisk the evaporated milk and regular milk together. Fold the vanilla pudding mix and whisk for 1-2 minutes until pudding begins to thicken.
Spread pudding mixture over graham cracker crumbs. Then spread sliced banana, coconut and pineapple.
Cover with whipped cream.
Drizzle chocolate syrup over top of dessert. Sprinkle coconut and walnuts.
Chill for at least 1 hour and serve.

Sona


Arosa hya

[attiaahsan]

~HaAni~

• Chicken Cheese Croissants
  
  Ingredients for Bread
  1. Flour 4 cups
  2. Instant yeast 1 tbsp
  3. Powdered milk 2 tbsp
  4. Salt 1 tsp
  5. Oil 4 tbsp
  6. Egg 1 (plus 1 for glazing)
  7. sugar 1 tsp
  In a bowl mix together 4 cups flour, 1 tsp salt, 1 tsp castor sugar, 2 tbsp milk powder, 1 tbsp yeast, 4 tbsp oil and 1 egg, knead to medium soft dough with slightly warm water, leave to rise for 1 hour or overnight in cold weather.
  
  Ingredients for chicken filling
  1. Chicken boiled and shredded 1 ½ to 2 cups
  2. Onion & tomato 1, 1
  3. Ginger, garlic paste 1 tbsp
  4. Green chilies 4
  5. Salt 1 tsp
  6. Red chili powder 1 tsp
  7. Coriander leaves / spring onion 2tbsp
  8. Garam Masala Powder 1 tsp
  9. Flour 2 tbsp
  10. Butter 2 tbsp
  11. Milk 1 cup
  12. Sesame seeds as required
  13cheddar cheese as required
  
  Chop onion, tomato, ginger, garlic and green chilies till become paste
  Heat 2 tbsp butter fry onion tomato paste then add 1 tsp salt, 1 tsp red chili, 1 tsp garam masala and shredded chicken after few minutes....add flour then milk, cook till thick, add spring onion and coriander leaves, remove and cool completely.
  Make the bread as shown and fill it with chicken filling n cheese and fold it as shown.
  Brush top with beaten egg,and sprinkle sesame seeds and bake on 200 degree C for 25 minutes or so.
  Right after taking out of the oven apply butter well on whole bread and let it rest covered with a cloth for 2-3 min to soften the bread completely.
  
  Click here to view the original image of 720x540px and 53KB.
  

• geet
  

• Chicken Bread
  
  Ingredients for Dough
  
  
  4 cups
  
  
  all purpose/plain flour
  
  
  
  
  
  1 tbsp.
  
  
  instant yeast
  
  
  
  
  
  2 tbsp.
  
  
  powdered milk
  
  
  
  
  
  1 tsp.
  
  
  salt
  
  
  
  
  
  4 tbsp.
  
  
  oil
  
  
  
  
  
  1
  
  
  egg (plus 1 for glazing)
  
  
  
  
  
  1 tsp.
  
  
  castor sugar
  
  
  
  
  
  
  
  Ingredients for Chicken Filling
  
  
  1 1/2 - 2 cups
  
  
  chicken boiled and shredded
  
  
  
  
  
  1 medium or 2 small onion chopped finely
  
  
  
  
  
  1 tsp.
  
  
  salt
  
  
  
  
  
  1 tsp.
  
  
  black pepper
  
  
  
  
  
  2 tbsp.
  
  
  coriander leaves
  
  
  
  
  
  4
  
  
  chopped green chillies
  
  
  
  
  
  1 tsp.
  
  
  garam masala powder
  
  
  
  
  
  2 tbsp.
  
  
  flour
  
  
  
  
  
  2 tbsp.
  
  
  butter
  
  
  
  
  
  1 cup
  
  
  milk
  
  
  
  
  
  sesame seeds as required
  
  
  
  
  
  
  
  
  
  
  Instructions
  For the Filling
  Heat 2 tbsp. butter fry onion till soft then add 2 tbsp. flour with 1 tsp. salt, 1 tsp. black pepper, 1 tsp. garam masala.
  Add the milk, cook till thick, mix in the shredded chicken add chopped green chilies and coriander leaves, remove and cool completely.
  The filling will look like this: Creamy Chicken Filling
  For the Dough
  In a bowl mix together 4 cups flour, 1 tsp. salt, 1 tsp. castor sugar, 2 tbsp. milk powder, 1 tbsp. yeast, 4 tbsp. oil and 1 egg, knead to a medium soft dough with slightly warm water, leave to rise for 1 hour. Divide the dough into two or three depending on how big you want the loaves. Proceed with viewing the subsequent steps to see how the bread is shaped.
  
  Click here to view the original image of 832x717px and 311KB.
  
  STEP 1: Roll out the dough into a rectangle. Brush some softened butter over it.
  
  STEP 2: Put your filling in the center of the rectangle and make slits on both of the longer sides.
  STEP 3: Start bringing the topmost slit ends across from each other alternately
  STEP 4: Keep going, remember to alternate, like a crisscross fashion. Left to right...right to left.
  STEP 5: This is how it will look as you get further down the bread with the crossing of the sides/braiding.
  STEP 6: When you reach the end, leave a tail at the bottom, just for the appearance. You can just tuck everything neatly in if you like, but I prefer to have that bit of a tail at the bottom of the loaf.
  
  Click here to view the original image of 832x624px and 255KB.
  
  STEP 7: Grease a tray and place your breads. The recipe says to make 2 loaves but I prefer dividing it into three and making three average sized loaves. That is up to your preference!
  STEP 8: Apply egg-wash and sprinkle the sesame seeds...then bake in a preheated oven at 200 C for about 25 minutes or until done.
  (Egg-wash means to beat an egg with a tsp. of water then brush it all over your bread).
  
  Right after taking out of the oven apply butter well on whole bread and let it rest covered with a cloth for 2-3 min to soften the bread completely.
  
  
  thefire1
  
  
  
  RED ROAST DUck CURRY WITH LYCHEES
  
  
  
  This easy recipe for roast duck curry is packed with fresh, bold flavours that just scream of Thailand. Enjoy served very simply over hot rice noodles with a squeeze of lime.
  Serves 4
  Takes 15 minutes to make, 1 hour in the oven, plus cooling
  Ingredients
  
  
  
  • 4 large duck legs
  • 1 tbsp sunflower oil
  • 5 tbsp Thai red curry paste (see recipe)
  • 400ml can coconut milk
  • 300ml chicken stock
  • 200g sugar snap peas, halved
  • Bunch of spring onions, sliced
  • 200g fresh lychees, peeled, stoned and quartered
  • 2 tbsp Thai fish sauce (nam pla)
  • Juice of 1/2 lime
  • 1 tsp light brown soft sugar
  • Handful fresh basil leaves
  • 6 tbsp chopped fresh coriander leaves
  • Garlic chives, to garnish (optional)
  
  
  
  
  
  METHOD
  
  How to make red roast duck curry
  
  1. Preheat the oven to 220°C200°C/gas 7. Season the duck legs and put, skin-side up, in a small roasting tin. Roast for 30 minutes, then lower the oven temperature to 180°C160°C/gas 4 and roast for a further 30 minutes, until tender. Remove from the tin and, when cool enough to handle, flake the meat into chunks, discarding the skin and bones.
  If you live near a good Chinese restaurant you could buy a roasted duck. Use 500g shredded duck meat for this recipe.
  
  2. Heat the sunflower oil in a large saucepan over a medium heat. Add the curry paste and cook for 1 minute, stirring, until fragrant. Pour in the coconut milk and stock, bring to the boil, then reduce to a simmer. Add the sugar snaps and cook for 2 minutes. Add the duck and onions and cook for a further 3 minutes.
  
  3. Stir in the lychees, fish sauce, lime juice and sugar. Season, remove from the heat and stir in the herbs. Serve with medium rice noodles. Garnish with garlic chives, if using.
  © delicious. magazine

[YouthFul]

voted.............

[Usm@n Butt]

voted

[Mano rana]

done

[thefire1]

Walaikum Assaalaam

Voted

[*jamshed*]

voted

[naz]

closed