tag:blogger.com,1999:blog-45167818197235043182024-03-06T13:41:54.744+05:00Unique Cooking Queen's Recipeskitchenqueenhttp://www.blogger.com/profile/11575000776097163356noreply@blogger.comBlogger21125tag:blogger.com,1999:blog-4516781819723504318.post-76881481771664470782010-06-11T17:18:00.002+05:002010-06-11T17:18:22.058+05:00chees corn pasta<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSpntc8fA-rtRajeuFXECGQ5jUXmZEgEssyhh0fAg2AXPJH1WUv5N6J-37wNlLKJVWyR-tSuEjTPeakn27-E1w5CjooAGXN0uBXUP6duAuWFB-A3W3H6oW_IBbGW92EYtSwv5xpgj0arM/s1600/cheesy+corn+pasta.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" qu="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSpntc8fA-rtRajeuFXECGQ5jUXmZEgEssyhh0fAg2AXPJH1WUv5N6J-37wNlLKJVWyR-tSuEjTPeakn27-E1w5CjooAGXN0uBXUP6duAuWFB-A3W3H6oW_IBbGW92EYtSwv5xpgj0arM/s320/cheesy+corn+pasta.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;">Recipe of Cheesy Corn Pasta</div><br />
<br />
INGREDIENTS:<br />
<br />
<br />
<br />
CHICKEN MARINADE:<br />
<br />
<br />
<br />
Chicken Boneless, thin strips 4 breast fillet<br />
<br />
Salt 1 tsp level<br />
<br />
White Pepper ½ tsp<br />
<br />
Chinese Salt 1 tsp<br />
<br />
Chili Sauce 1 Tbsp<br />
<br />
Oregano 1 tsp<br />
<br />
Egg 1 beaten<br />
<br />
Corn flour 2 Tbsp<br />
<br />
Sweet Corn 1 Can<br />
<br />
Capsicum (Juliennes) 2<br />
<br />
Garlic chopped 3 cloves<br />
<br />
Mushrooms sliced 4 to 5<br />
<br />
Oil 1/4th cup<br />
<br />
<br />
<br />
WHITE SAUCE:<br />
<br />
<br />
<br />
Butter 2 tbsp<br />
<br />
Flour 3 Tbsp<br />
<br />
Chicken Stock 1 ½ Cup<br />
<br />
Milk 1 ½ cup<br />
<br />
Mustard Paste 1 tsp<br />
<br />
Salt To Taste<br />
<br />
White Pepper ¼ tsp<br />
<br />
Cheddar Cheese 2 slices or 2 Tbsp<br />
<br />
<br />
<br />
PASTA:<br />
<br />
<br />
<br />
Cavatappi pasta (spiral macaroni) 3 cups<br />
<br />
Mozzarella Cheese (Grated) 200 gm 0r 1 cup heaped<br />
<br />
Parmesan Cheese 2 tbsp<br />
<br />
Oregano 2 tsp<br />
<br />
Chili Garlic Sauce ½ to 1 cup<br />
<br />
Butter 1 tbsp<br />
<br />
<br />
<br />
Procedure:<br />
<br />
<br />
<br />
1. Marinate chicken, cut in strips with salt, white pepper, Chinese salt, chili sauce, oregano, egg and corn flour,<br />
<br />
2. Sauté garlic in oil<br />
<br />
3. Pan fry chicken for 5 minutes,<br />
<br />
4. add sweet corn, capsicum and keep aside<br />
<br />
5. boil pasta with 1 tsp salt strain and keep aside, boil for about 6 to 8 min<br />
<br />
6. For white sauce, heat butter, add flour, stock, milk, mustard, salt, white pepper, cheddar cheese as per the qty mentioned above, whisk till thick<br />
<br />
<br />
<br />
Assemble:<br />
<br />
1. Grease oven proof dish, layer with all the pasta, then all mozzarella cheese, then chicken, then chili garlic sauce. Finally pour all the white sauce.<br />
<br />
<br />
<br />
2. Sprinkle Parmesan cheese, oregano, dot with chili garlic sauce and butter<br />
<br />
3. Bake in Pre-heated oven for 25 minutes. at 180 degrees. Till white sauce is seen boiling.<br />
<br />
4. serve with garlic breadkitchenqueenhttp://www.blogger.com/profile/11575000776097163356noreply@blogger.com1tag:blogger.com,1999:blog-4516781819723504318.post-45871664574063500422010-06-11T17:16:00.002+05:002010-06-11T17:16:46.570+05:00cheesy chili poppers<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdcsrZt4LX4sPJ3yyi7YwnqfGH1LmqgyKrxhV76OQzEj3ktRXBwSRpBysrqQJUDHHjYfh1pCpR-_wvPeSyRfECVK2POxE-88udpgE7lxE8BK64lm5UGkkA8CbXqa2tC3TrHAx313MaemY/s1600/cheesy+chili+poppers.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" qu="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdcsrZt4LX4sPJ3yyi7YwnqfGH1LmqgyKrxhV76OQzEj3ktRXBwSRpBysrqQJUDHHjYfh1pCpR-_wvPeSyRfECVK2POxE-88udpgE7lxE8BK64lm5UGkkA8CbXqa2tC3TrHAx313MaemY/s320/cheesy+chili+poppers.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;">Recipe of Cheesy Chilli Poppers</div><br />
<br />
Cheesy chili poppers<br />
<br />
Ingredients:<br />
<br />
Green chilies 15<br />
<br />
<br />
<br />
For Batter:<br />
<br />
Ingredients:<br />
<br />
Flour 4 tbsp<br />
<br />
Corn flour 3 tbsp<br />
<br />
Rice flour 2 tbsp<br />
<br />
Salt ¼ tsp<br />
<br />
Chilled milk ½ cup<br />
<br />
Egg 1<br />
<br />
Ingredients for filling:<br />
<br />
Cream cheese ½ cup<br />
<br />
Vinegar 2 tbsp<br />
<br />
Mayonnaise 2 tbsp<br />
<br />
Crushed red pepper ½ tsp<br />
<br />
Bread crumbs as required<br />
<br />
Method: <br />
<br />
Give slits on green chilies and remove the seeds.<br />
<br />
To make the batter mix together the cream cheese, mayonnaise, vinegar and crushed red peppers. <br />
<br />
Fill this mixture into the green chilies. Dip in batter and roll twice in bread crumbs.<br />
<br />
Chill for ½ an hour. Then deep fry till they turn light golden in colour..kitchenqueenhttp://www.blogger.com/profile/11575000776097163356noreply@blogger.com0tag:blogger.com,1999:blog-4516781819723504318.post-54947584035245098672010-06-11T17:11:00.000+05:002010-06-11T17:11:35.834+05:00amrican chopsuey<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwdZyraNK8uynbtUabhixsvw1e81W9ENcG-YYsC7KIn3rk9DMcmV4XMqMXMmwnB1fhRf_fKcqoDH1ae4xtpUcGtZ2Fo16VaS4JeR6wGWbyCpS-xVwVPnQ6csK1OwUmnyicmRVIOs1xly8/s1600/amerrican+chopsuey.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" qu="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwdZyraNK8uynbtUabhixsvw1e81W9ENcG-YYsC7KIn3rk9DMcmV4XMqMXMmwnB1fhRf_fKcqoDH1ae4xtpUcGtZ2Fo16VaS4JeR6wGWbyCpS-xVwVPnQ6csK1OwUmnyicmRVIOs1xly8/s320/amerrican+chopsuey.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;">Recipe of American Chopsuey</div><br />
<br />
Ingredients:<br />
<br />
Egg noodles 1 packet<br />
<br />
Chicken(boneless) 1cup(optional)<br />
<br />
Prawns 1 cup(optional)<br />
<br />
<br />
<br />
Carrot 1 (cut into juliennes)<br />
<br />
Capsicum 1 (cut into juliennes)<br />
<br />
Onion 1 (cut into juliennes)<br />
<br />
Green onion leaves ½ cup<br />
<br />
Cabbage 1 cup<br />
<br />
Egg 1 (half fry for garnish)<br />
<br />
Oil 2 tbsp<br />
<br />
Ketchup 4 tbsp<br />
<br />
Salt ½ tsp<br />
<br />
Stock ½ cup<br />
<br />
Crushed garlic 1 tbsp<br />
<br />
Vinegar 2 tbsp<br />
<br />
White pepper ½ tsp<br />
<br />
Corn flour 1 tbsp (dissolved into 2 tbsp water)<br />
<br />
Chilly garlic sauce 3 tbsp<br />
<br />
Sugar 2 tbsp<br />
<br />
Chinese salt ½ tsp<br />
<br />
<br />
<br />
Method <br />
<br />
Boil noodles for 5 minutes, strain and dry <br />
<br />
Deep fry noodles in batches till crisp and keep aside. <br />
<br />
In a large pan heat oil and sauté crushed garlic.<br />
<br />
Add in the vegetables with all the seasonings and sauté for 2 minutes,<br />
<br />
Then add the chicken stock. When it starts to boil add in the corn flour (dissolved in water) stirring continuously until the gravy thickens.<br />
<br />
Spread gravy over fried noodles in a platter. Top with fried egg and serve.kitchenqueenhttp://www.blogger.com/profile/11575000776097163356noreply@blogger.com0tag:blogger.com,1999:blog-4516781819723504318.post-31648086926251522602010-06-11T17:02:00.002+05:002010-06-11T17:02:56.446+05:00beef teriyaki<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqdCjDk8eMUZkOpfqvhOnGWuF-BLntLk2tQvsFCgcSK2NYViC9dFFzFI_1H6nX05mAtwwGqRdm7UPFpDUGCjDRxRqC3q8jJ5oOP0FocxGm9bCbwFiE9Ebkb-Pv8Ja_SiXhTrr1jH58kiE/s1600/beef+teriyaki.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" qu="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqdCjDk8eMUZkOpfqvhOnGWuF-BLntLk2tQvsFCgcSK2NYViC9dFFzFI_1H6nX05mAtwwGqRdm7UPFpDUGCjDRxRqC3q8jJ5oOP0FocxGm9bCbwFiE9Ebkb-Pv8Ja_SiXhTrr1jH58kiE/s320/beef+teriyaki.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;">Recipe of beef teriyaki</div><br />
<br />
Ingredients:<br />
<br />
Beef ½ kg (cut into juliennes)<br />
<br />
Salt ½ tsp<br />
<br />
Chinese salt ½ tsp<br />
<br />
White pepper ½ tsp<br />
<br />
Oil ¼ cup<br />
<br />
Ingredients for teriyaki sauce:<br />
<br />
Bones of 1 chicken<br />
<br />
Ginger 4-6 pieces<br />
<br />
Garlic 15 cloves<br />
<br />
Kikkoman sauce 1cup<br />
<br />
Sugar 1cup<br />
<br />
Corn flour 2tbsp<br />
<br />
Water ½ cup<br />
<br />
Method:<br />
<br />
In a bowl marinate the beef with salt, Chinese salt, white pepper and oil. Leave for 1-2hours.<br />
<br />
Cook all the above ingredients of sauce together until the half the quantity remains<br />
<br />
Strain and the simmer for a few minutes and then thicken with corn flour paste.<br />
<br />
Teriyaki sauce is ready.<br />
<br />
In another pan take ¼ cup cooking oil and stir fry the marinated beef for about 10 minutes.<br />
<br />
When tender add the sauce to it. Mix well and serve. Garnish with spring onions.kitchenqueenhttp://www.blogger.com/profile/11575000776097163356noreply@blogger.com0tag:blogger.com,1999:blog-4516781819723504318.post-84657868660213916922010-06-11T17:01:00.000+05:002010-06-11T17:01:00.449+05:00bombay mutten curry<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi0-7ycr2esFtAeF2jF5POy8xMyfBr2kMVEdv7abPlJFNe1aDZ79ktKk_hrquIwQbRnmrpWklf35hOOgKCTS-c907v7djpeRl9e6oCsea0Z4OAfZa0PoYsBoo7C3n6bWqvkHU2Pf2WGXA/s1600/bombay+mutten+curry.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" qu="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi0-7ycr2esFtAeF2jF5POy8xMyfBr2kMVEdv7abPlJFNe1aDZ79ktKk_hrquIwQbRnmrpWklf35hOOgKCTS-c907v7djpeRl9e6oCsea0Z4OAfZa0PoYsBoo7C3n6bWqvkHU2Pf2WGXA/s320/bombay+mutten+curry.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;">Bombay Mutton curry:</div><br />
<br />
Ingredients: <br />
<br />
Mutton ½ kg (boiled)<br />
<br />
Salt 1 tsp<br />
<br />
Ginger garlic paste 1 tbsp<br />
<br />
Coriander powder 1 tbsp<br />
<br />
Chili powder 1 tbsp<br />
<br />
Rice (grinded) 1 tbsp<br />
<br />
Tamarind pulp ¼ cup<br />
<br />
Sesame seeds 1 tbsp<br />
<br />
Peanuts 1 tbsp<br />
<br />
Coconut 2 tbsp<br />
<br />
Onion 1 (grated)<br />
<br />
For Bhagar:<br />
<br />
Oil ½ cup<br />
<br />
Curry leaves few<br />
<br />
Mustard seeds ¾ tsp<br />
<br />
<br />
<br />
Method:<br />
<br />
1. In a pan boil mutton with 3 cups water , 1 tsp salt , turmeric ½ tsp, whole cumin , 1 tsp and 1 chopped onion.Boil till the meat becomes tender and 1 cup stock is left<br />
<br />
2. In another pan heat oil and add the ingredients for the bhagar. Fry the grated onions till they turn light golden. Then add the dry masala and fry well.<br />
<br />
3. Roast the sesame seeds, peanuts and coconut and grind finely.<br />
<br />
4. Add to the above mixture and fry well. <br />
<br />
5. Add boiled mutton with stock and simmer on low flame till done.<br />
<br />
6. Lastly add ground rice paste and tamarind pulp Serve with boil rice.kitchenqueenhttp://www.blogger.com/profile/11575000776097163356noreply@blogger.com0tag:blogger.com,1999:blog-4516781819723504318.post-46575848321816269852010-06-10T21:30:00.002+05:002010-06-10T21:30:59.218+05:00layer rice cake<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOgiLJkbMC1CYZJEVQO4nhscEh2VviJxlM7Yc7uuTnOmRiTSYdlYFZmbvlsIJbJNXcndPhPkhFXbjiFtP2hPnvBfjtQh1S_sw5dnOhTibJRxAd2TXYJFNaKDmkklmVt1xM6h_QVzPyLIg/s1600/layer+rice+cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" qu="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOgiLJkbMC1CYZJEVQO4nhscEh2VviJxlM7Yc7uuTnOmRiTSYdlYFZmbvlsIJbJNXcndPhPkhFXbjiFtP2hPnvBfjtQh1S_sw5dnOhTibJRxAd2TXYJFNaKDmkklmVt1xM6h_QVzPyLIg/s320/layer+rice+cake.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;">Recipe of four layer rice cake</div><br />
<br />
Ingredients<br />
<br />
Rice (Boiled) ½ kg<br />
<br />
Tomatoes puree 2 cup<br />
<br />
Mayonnaise 1 cup... See More<br />
<br />
Yellow color ¼ tsp<br />
<br />
Peas 1cup<br />
<br />
Carrot 1cup<br />
<br />
Green Onion 250gm<br />
<br />
Cabbage 1cup<br />
<br />
Sliced Cheese 4<br />
<br />
Black pepper ½ tsp<br />
<br />
Salt ½ tsp<br />
<br />
Crushed Red Chili 1tsp<br />
<br />
Garlic 1tsp<br />
<br />
Vinegar 2tsp<br />
<br />
Lemon juice 2tbsp<br />
<br />
Oil 2tbsp<br />
<br />
For Garnish: Tomato and Capsicum<br />
<br />
Method<br />
<br />
Divide ½ kg rice into two. In one part add ¼ tsp of yellow color. Cook 2 cup tomato puree. Add in vinegar, garlic, crushed red chili and salt. Cook till thicken. Heat 2 tbsp oil in another pan. Fry cabbage, carrot, and peas. Add ½ tsp black pepper, 2 tbsp lemon juice, and ½ tsp salt. Turn the flame off. In an oven proof dish make a layer of rice. Pour ½ of the tomato puree on it. Now make a layer of fried vegetables. And make anotBookmarkkitchenqueenhttp://www.blogger.com/profile/11575000776097163356noreply@blogger.com0tag:blogger.com,1999:blog-4516781819723504318.post-85625689592505404062010-06-10T21:28:00.002+05:002010-06-10T21:28:45.353+05:00grilled chiken penini sandwich<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDCCn3iiYJEMECBhIzF_VTSTBvsUetaHWR45afnbBQOJM0tdcujQRdq7jwfR_gPvlT_MciME06zxbHCp-0NniWgJ0_l-6HB37WsteNol243UIi4P2YtK50jxsOhqi4LDawEgZkqB140GE/s1600/grilled+chiken+panini+sandwich.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" qu="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDCCn3iiYJEMECBhIzF_VTSTBvsUetaHWR45afnbBQOJM0tdcujQRdq7jwfR_gPvlT_MciME06zxbHCp-0NniWgJ0_l-6HB37WsteNol243UIi4P2YtK50jxsOhqi4LDawEgZkqB140GE/s320/grilled+chiken+panini+sandwich.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;">Ingredients</div><br />
<br />
Chicken boneless 3 cups<br />
<br />
Salt 1 tsp<br />
<br />
Black pepper 1 tsp<br />
<br />
Garlic paste 1 tsp<br />
<br />
Vinegar 1 tbsp<br />
<br />
Worcester sauce 1 tbsp<br />
<br />
Onion (cut into rings) 3<br />
<br />
Spinach finely chopped 1 cup<br />
<br />
Mayonnaise 4tbsp<br />
<br />
Cream cheese 2tbsp<br />
<br />
Fuchsia bread 1<br />
<br />
Brown Sugar 1tbsp<br />
<br />
Method to grill onions<br />
<br />
Heat 1 tbsp oil. Add onion rings with 1 tbsp Worcester sauce, 1 tbsp soya sauce and 1 tbsp brown sugar. Cook for 2 minutes and removed. Marinate chicken breast with salt, pepper, garlic, vinegar and Worcester sauce. Now grill for 5 minutes. Remove. Cut spinach finely and mix with mayonnaise cream cheese and chicken. <br />
<br />
Cut bread from centre, spread filling on to bread, cover with bread and grill till done. Cut into triangular pieces and serve.kitchenqueenhttp://www.blogger.com/profile/11575000776097163356noreply@blogger.com0tag:blogger.com,1999:blog-4516781819723504318.post-49312421898539392832010-06-10T21:26:00.000+05:002010-06-10T21:26:29.707+05:00tandoori chiken penne<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoVpkcvu45a9xCnStzkTjfxlgW_G1M7U44R0a7EGtwwR3A7t_1Uzl9vrUoBdOSgaot04n2L5sd3DZ73k45-CHNo3ko485qpMLsz_Vvn0Sgf2FTyTpl1sU6-GYcMPAgeZvMHI01ZlN1oSI/s1600/tandoori+chekin+penne.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" qu="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoVpkcvu45a9xCnStzkTjfxlgW_G1M7U44R0a7EGtwwR3A7t_1Uzl9vrUoBdOSgaot04n2L5sd3DZ73k45-CHNo3ko485qpMLsz_Vvn0Sgf2FTyTpl1sU6-GYcMPAgeZvMHI01ZlN1oSI/s320/tandoori+chekin+penne.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;">recipe of tandoori chicken penne</div><br />
<br />
Ingredients<br />
<br />
Chicken (thinly sliced) 2 cup<br />
<br />
Garlic paste 1 tsp<br />
<br />
Lemon juice 2tbsp<br />
<br />
Tandori masala 2 tbsp<br />
<br />
Oil 2 tbsp<br />
<br />
Tomato paste 2 tbsp<br />
<br />
Ketchup 2 tbsp<br />
<br />
Pasta sauce 2 tbsp<br />
<br />
Crushed red pepper 1 tsp<br />
<br />
Onion 2 tbsp chopped<br />
<br />
Mix herbs 1 tsp<br />
<br />
Water ½ cup<br />
<br />
Penne pasta boiled 3 cups<br />
<br />
Method<br />
<br />
Heat oil. Add garlic paste; add onion sauté for 2 minutes. Add chicken, tandori Masala, lemon juice, ketchup, tomato paste, pasta sauce, crushed red pepper, mixed herbs. Fry till chicken done. Add in all sauce and seasoning with water. Fold in boil penne. And servekitchenqueenhttp://www.blogger.com/profile/11575000776097163356noreply@blogger.com0tag:blogger.com,1999:blog-4516781819723504318.post-41229968283106074622010-06-10T21:23:00.002+05:002010-06-10T21:23:59.343+05:00pishawary chiken<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrLp9Ntowo9rYA7YaC-_Gh-uV9kVz3aa_bgCuS-rXqhaS0XEELZ1hyo2pTApvl5ue0zWR0hT4vYbF9m1iTJDhy8-BJfk-d0ElgqSPVERFibAxT_HNPnB4iqK_vF3Mjr7W0qdETtFIvsAY/s1600/pishawari+chiken.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" qu="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrLp9Ntowo9rYA7YaC-_Gh-uV9kVz3aa_bgCuS-rXqhaS0XEELZ1hyo2pTApvl5ue0zWR0hT4vYbF9m1iTJDhy8-BJfk-d0ElgqSPVERFibAxT_HNPnB4iqK_vF3Mjr7W0qdETtFIvsAY/s320/pishawari+chiken.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;">\Recipe of peshawari chicken</div><br />
<br />
Ingredients<br />
<br />
Chicken 1whole<br />
<br />
Potato ½ kg<br />
<br />
Tomato ½ kg... See More<br />
<br />
Yogurt ¼ kg<br />
<br />
Black pepper 2 tsp<br />
<br />
Ginger garlic paste 2 tsp<br />
<br />
Saffron ½ tsp<br />
<br />
Salt 1 tsp<br />
<br />
Green chilies 10<br />
<br />
Oil 1 cup<br />
<br />
<br />
<br />
Method<br />
<br />
In a bowl mix yogurt, ginger garlic paste, saffron and salt. Marinate the chicken with this mixture for 1/2hour.peal potatoes cut into two pieces. Cut green chilies lengthwise. Put some oil in a pan, put potatoes along with tomatoes in pan, put spiced chicken on it. Spread green chilies and black pepper and cover. Seal with knead flour. Cook for 5 minutes on high flame, then cook for 40 minutes on low flame, seal out and fry till water dries.kitchenqueenhttp://www.blogger.com/profile/11575000776097163356noreply@blogger.com0tag:blogger.com,1999:blog-4516781819723504318.post-46401751762605193572010-06-10T21:22:00.000+05:002010-06-10T21:22:12.451+05:00schewan chowmien<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxmP3A8gy8LnHiKuZhQUWv27js1Cz0irbQRhCvkzOnClXnYjsS_MYJMOKzEHtm8qlBjeQSv9r0mhuQWDFNgR0a50TSPIQLSzb64IpBesA5bezYQWtdeVhW9LQzFzuPIMQrHN2E4yuzrwg/s1600/schewan+chowmein.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" qu="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxmP3A8gy8LnHiKuZhQUWv27js1Cz0irbQRhCvkzOnClXnYjsS_MYJMOKzEHtm8qlBjeQSv9r0mhuQWDFNgR0a50TSPIQLSzb64IpBesA5bezYQWtdeVhW9LQzFzuPIMQrHN2E4yuzrwg/s320/schewan+chowmein.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;">Recipe for schewan chowmein</div><br />
<br />
Ingredients:<br />
<br />
Chicken (Boneless)<br />
<br />
(Chop into thin match stick strips) 200g<br />
<br />
Cabbage 1 cup, thinly sliced<br />
<br />
Green onions 2-3, thinly sliced<br />
<br />
Carrots ½ (half), cut into match stick size<br />
<br />
Onion ½ (half), thinly sliced<br />
<br />
Crushed garlic 1 tsp<br />
<br />
Ketchup 3 tbsp<br />
<br />
Chili garlic sauce 2 tbsp<br />
<br />
Vegetable oil 6-8 tbsp / ½ cup<br />
<br />
Egg noodles 200m / 1 packet<br />
<br />
Shan Chinese Chowmein seasoning Mix one sachet<br />
<br />
<br />
<br />
Method: <br />
<br />
1. Boil egg noodles in 15 cups of boiling water. Cook for only 6 minutes. Then drain and wash in running cold water. Drain and set aside.<br />
<br />
2. Heat oil in a large wok. Stir-fry meat on high heat for 1 minute. Stir frequently.<br />
<br />
3. Stir-in vegetables and add Shan Chinese Chowmein seasoning Mix. Stir-fry on high heat for 2 minutes. Stir continuously.<br />
<br />
4. Add the boiled egg noodles, 1 tsp crushed garlic, 3 tbsp ketchup and 2 tbsp Chili garlic sauce. Stir-fry for 2-3 minutes. Hold forks/spoons in both hands toss and turn the noodles to mix all the ingredients.<br />
<br />
5. Cover and simmer on low heat for 5-6 minutes.kitchenqueenhttp://www.blogger.com/profile/11575000776097163356noreply@blogger.com0tag:blogger.com,1999:blog-4516781819723504318.post-79688554713561319712010-06-10T21:20:00.000+05:002010-06-10T21:20:04.386+05:00pickled koftae<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVqpHIxmTnht63SYD7mAkJtm53v_NWn9ApVIy7SXgztrxLu3Qeky7ANRaT51Eqc7M5VT0FCuPffDn8wsSuwxipHGpEyn6gumBTbxbbvBAtqc74RC2rE9QpP3yIIglAqdReqeXs0quJeBo/s1600/pickled+koftae.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" qu="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVqpHIxmTnht63SYD7mAkJtm53v_NWn9ApVIy7SXgztrxLu3Qeky7ANRaT51Eqc7M5VT0FCuPffDn8wsSuwxipHGpEyn6gumBTbxbbvBAtqc74RC2rE9QpP3yIIglAqdReqeXs0quJeBo/s320/pickled+koftae.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;">Recipe of pickled koftae</div><br />
<br />
Ingredients<br />
<br />
Chicken mince ½ kg<br />
<br />
Ginger garlic paste 1 tsp<br />
<br />
Salt 1 tsp<br />
<br />
Chili powder 1 tsp<br />
<br />
Cumin powder 1 tsp<br />
<br />
All spice powder 1 tsp<br />
<br />
Gram flour 1 tbsp<br />
<br />
Coriander leaves chopped 2 tbsp<br />
<br />
Yogurt 2 tbsp<br />
<br />
Ingredients for Achari Masala<br />
<br />
Coriander seeds 1 tbsp<br />
<br />
Mustard seeds 1 tsp<br />
<br />
Fennel seeds 1 tsp<br />
<br />
Cumin seeds 1 tsp<br />
<br />
Onion seeds 1 tsp<br />
<br />
Fenugreek seeds ½ tsp<br />
<br />
Red chilies whole 6<br />
<br />
Curry leaves 10<br />
<br />
Ingredients for gravy<br />
<br />
Oil ½ cup<br />
<br />
Brown onion grinded 4 tbsp<br />
<br />
Ginger garlic paste 1 tbsp<br />
<br />
Yogurt ½ cup<br />
<br />
Salt 1 tsp<br />
<br />
Chili powder 1 tsp<br />
<br />
Coriander powder 1 tsp<br />
<br />
Turmeric powder ½ tsp<br />
<br />
Method for Kofta<br />
<br />
Mix together mince, ginger garlic paste, salt, chili powder, cumin powder; all spice powder, gram flour, coriander leaves chopped and yogurt. Mix well, shape into round balls and keep aside.<br />
<br />
Method for Achari Masala<br />
<br />
Grind together coriander seeds, mustard seeds, fennel seeds, cumin seeds, onion seeds, and fenugreek seeds coarsely. Mix wel.<br />
<br />
Method for Curry<br />
<br />
Heat oil. Add curry leaves, ½ tsp onion seeds, and whole red chilies. Add ginger garlic paste, yogurt, grinded Achari Masala, 6 green chilies; also add salt, chili powder, turmeric powder, coriander powder and brown onion. Fry well. Add 1 cup water. Cook till boiling. Add koftas. Cook for 10 minutes. Serve with chopped coriander leaves and Nan.kitchenqueenhttp://www.blogger.com/profile/11575000776097163356noreply@blogger.com0tag:blogger.com,1999:blog-4516781819723504318.post-18334671442251208372010-06-10T21:18:00.000+05:002010-06-10T21:18:11.532+05:00mutten leg roast with paper<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpIEV9i23LdwnWLNNF4DG9551a7T4K3u5VmAUncYLVz-JPpnu9MhGXJQiOdqcqlb-IBIFZFdqhmGhkP716bvs5_X57G-CqdqWL9nRG1WyI8QoLRPs8ZRTPA6ODrwdLYAQ6RKP0HLmp96E/s1600/mutten+leg+roast+with+papper.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" qu="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpIEV9i23LdwnWLNNF4DG9551a7T4K3u5VmAUncYLVz-JPpnu9MhGXJQiOdqcqlb-IBIFZFdqhmGhkP716bvs5_X57G-CqdqWL9nRG1WyI8QoLRPs8ZRTPA6ODrwdLYAQ6RKP0HLmp96E/s320/mutten+leg+roast+with+papper.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;">Recipe of mutton leg roast with pepper sauce</div><br />
<br />
Ingredients<br />
<br />
Mutton leg 1 - ½ kg<br />
<br />
Salt 1 tsp<br />
<br />
Black pepper 1 tsp<br />
<br />
Mustard powder 1 tsp<br />
<br />
Worcester sauce 2 tbsp<br />
<br />
Vinegar 2 tbsp<br />
<br />
Water 4 cups<br />
<br />
<br />
<br />
Ingredients for pepper Sauce<br />
<br />
Butter 2 tbsp<br />
<br />
Oil 2 tbsp<br />
<br />
Flour 2 tbsp<br />
<br />
HP sauce 2 tbsp<br />
<br />
Salt 1 tsp<br />
<br />
Crushed black pepper 1 tsp<br />
<br />
Water 1 cup<br />
<br />
Fresh cream ½ cup<br />
<br />
<br />
<br />
Method<br />
<br />
Boil mutton leg, with salt, pepper, ginger garlic paste, mustard powder, vinegar, Worcester sauce and water for 1 hour till tender and dry.<br />
<br />
Method for pepper sauce<br />
<br />
Heat butter and oil; add flour with salt, pepper. Cook for 1 minute. Add water, HP sauce, Cream. Cook till thick. Pour this sauce over the cooked mutton leg. Simmer on low flame for 10 minute. Serve garnish with boiled vegetables and fries.kitchenqueenhttp://www.blogger.com/profile/11575000776097163356noreply@blogger.com0tag:blogger.com,1999:blog-4516781819723504318.post-22457573463578292922010-06-10T21:16:00.002+05:002010-06-10T21:16:11.967+05:00jalapeno cheese burger<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR9AmxqqXh0DoIYRPbbYl3RNlOhdQa7jBJmNAyB4xCHAX9hUBfnzYRMPzFIAvG5AyNWfJoMT7syJ8noi83-bl1RkXRHfO-FGkaT14vXzhsdaFut8UAk7H15mPo9wlfCu-WL8Z7c-WsXeI/s1600/jalapeno+cheese+burgers.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" qu="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR9AmxqqXh0DoIYRPbbYl3RNlOhdQa7jBJmNAyB4xCHAX9hUBfnzYRMPzFIAvG5AyNWfJoMT7syJ8noi83-bl1RkXRHfO-FGkaT14vXzhsdaFut8UAk7H15mPo9wlfCu-WL8Z7c-WsXeI/s320/jalapeno+cheese+burgers.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;">Ingredients</div><br />
<br />
Beef Mince ½ kg<br />
<br />
Salt 1 tsp<br />
<br />
Black pepper 1 tsp<br />
<br />
Paprika 1 tsp<br />
<br />
Mustard paste 1 tsp<br />
<br />
Worcester sauce 1 tbsp<br />
<br />
Thyme powder ½ tsp<br />
<br />
Oregano powder ½ tsp<br />
<br />
Bread slices 2<br />
<br />
Milk ¼ cup<br />
<br />
Onion 1 chopped, <br />
<br />
Sauté in1 tbsp oil<br />
<br />
Burger bans 4<br />
<br />
Mayonnaise as required<br />
<br />
Salad leaves as required<br />
<br />
Tomato 1 sliced<br />
<br />
Onion 2 cut into rings<br />
<br />
Mushrooms 6 sliced<br />
<br />
Brown sugar 2 tbsp<br />
<br />
Oil 2 tbsp<br />
<br />
Jalapeno papers 6 sliced<br />
<br />
Salt pinch<br />
<br />
Black pepper pinch<br />
<br />
Cheddar cheese 4 tbsp<br />
<br />
<br />
<br />
Method<br />
<br />
Mix together salt, black pepper paprika oregano, thyme, mustard paste, Worcester sauce, onion bread slices in mince. Mix well; make into patty and shallow fry for 8 minutes.<br />
<br />
Heat 2 tbsp oil fry onion rings till soft add mushrooms, with salt, black pepper, brown sugar, cheddar cheese, jalapeno sliced. Cook for 2 minutes. Keep a side.<br />
<br />
To serve<br />
<br />
Cut the ban in half, heat it spread with butter and mayonnaise. Put salad leaves, tomato slice, the fried patty, sautéed vegetable mixture with cheese. Slightly cover with second piece of bun. Serve with French fries.kitchenqueenhttp://www.blogger.com/profile/11575000776097163356noreply@blogger.com0tag:blogger.com,1999:blog-4516781819723504318.post-91975022912754622622010-06-10T21:14:00.000+05:002010-06-10T21:14:23.700+05:00grilld chiken with peri sauce<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW8P3-d3iEe2cO_MLhg4_5iJc1PAoC3CDe9eoUB5vEX-04G8LPjJ5JGnhPgtgjG9Fe7c-RK1VsL_ZCo2spzJHDJubVN-RTEemep-nXHEERSu6xoPLO8XkLAkcNfizdDelqhia86rsNnPE/s1600/grilled+chiken+with+peri+sauce.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" qu="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW8P3-d3iEe2cO_MLhg4_5iJc1PAoC3CDe9eoUB5vEX-04G8LPjJ5JGnhPgtgjG9Fe7c-RK1VsL_ZCo2spzJHDJubVN-RTEemep-nXHEERSu6xoPLO8XkLAkcNfizdDelqhia86rsNnPE/s320/grilled+chiken+with+peri+sauce.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;">Grilled chicken with peri peri sauce</div><br />
<br />
Ingredients<br />
<br />
Chicken (cut in to 4 pieces) 1 kg <br />
<br />
Soya sauce 2 tbsp<br />
<br />
Black pepper ¾ tsp<br />
<br />
Garlic paste 2tsp<br />
<br />
Worcester sauce 2 tbsp<br />
<br />
Lemon juice 4 tbsp<br />
<br />
Salt 1 tsp<br />
<br />
Paprika 1 .½ tbsp<br />
<br />
Peri Peri sauce 3 tbsp<br />
<br />
Meat tenderizer 1 tsp<br />
<br />
Oil 4 tbsp<br />
<br />
Method<br />
<br />
Marinate chicken with all the ingredients for 2 hours. Grill chicken pieces in a pre heated oven 180 degree for 30 minutes,. Remove in a frying pan with its marinade and fry for 8 minutes, adding 2 tbsp peri sauce. Serve with fries. <br />
<br />
<br />
<br />
Peri peri sauce.<br />
<br />
Ingredients<br />
<br />
red chili large whole ( kashmiri) 6<br />
<br />
red chili small whole ¼ cup<br />
<br />
Crushed red chili 2 tbsp<br />
<br />
Garlic 1 tsp<br />
<br />
Mustard seeds, 1 tbsp heaped<br />
<br />
Crush coriander 1 tbsp<br />
<br />
White vinegar ½ cup<br />
<br />
Onion 1 small<br />
<br />
Lemon juice 2 tbsp<br />
<br />
Citric acid ½ tsp<br />
<br />
Oil ½ cup<br />
<br />
Method<br />
<br />
Soak the large red chilies and small red chilies over night in 1 cup water. Place all the ingredients in a blender and blend well for 5 minutes. Store in air tight container.kitchenqueenhttp://www.blogger.com/profile/11575000776097163356noreply@blogger.com0tag:blogger.com,1999:blog-4516781819723504318.post-759156029112652832010-06-10T21:11:00.002+05:002010-06-10T21:11:52.286+05:00green mutten curry<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqeNSNcVpAagCN8Kum8oQnLrWBwvDcouDMCj57yb8tLyD1XpLWVUDPXt7JEdzBbPuwgImfKCATNuRWy7zz2aywZbWbpBiB8kDXuIfFUpozMQ7dKGIYlX3b_h9ebcX_Y_2Iiq_dhluQiYk/s1600/green+mutten+curry.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" qu="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqeNSNcVpAagCN8Kum8oQnLrWBwvDcouDMCj57yb8tLyD1XpLWVUDPXt7JEdzBbPuwgImfKCATNuRWy7zz2aywZbWbpBiB8kDXuIfFUpozMQ7dKGIYlX3b_h9ebcX_Y_2Iiq_dhluQiYk/s320/green+mutten+curry.jpg" /></a></div>Ingredients<br />
<br />
<br />
Mutton 1 kg<br />
<br />
Green tomatoes (Chopped) 4<br />
<br />
Salt 1 and ½ tsp<br />
<br />
Ginger garlic paste 2 tbsp<br />
<br />
Yogurt whipped 1cup<br />
<br />
Cream ½ cup<br />
<br />
Crushed red pepper ½ tsp<br />
<br />
Karahi masala 3 tbsp<br />
<br />
All spice powder ½ tsp<br />
<br />
White pepper ½ tsp<br />
<br />
Small green chilies 15<br />
<br />
Big green chilies 6<br />
<br />
Coriander leaves ½ bunches<br />
<br />
Mint leaves 15<br />
<br />
Oil ½ cup<br />
<br />
Method<br />
<br />
Grind together both the green chilies with coriander and mint leaves. Keep a side. Boil mutton with salt, and chopped green tomatoes, till meat tender, Heat oil add ginger garlic paste with boiled mutton. Cover and cook till tomatoes are tender. Add in grinded green Masala, crushed red pepper, karahi Masala, all spice powder, white pepper and ½ cup water. Cover and cook for 10minutes. Lastly add yogurt, cream. Fry well and remove. Serve with Nankitchenqueenhttp://www.blogger.com/profile/11575000776097163356noreply@blogger.com0tag:blogger.com,1999:blog-4516781819723504318.post-16000015383557703342010-06-10T21:09:00.000+05:002010-06-10T21:09:40.514+05:00easy BBQ chiken<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZPCnMEN_uL4UZ_N-zdGFEyvizT0DcAW7YnT6rwpnWRFoJYiFhEW8iRGYMuy8fCjboRMgh_5z7dcISJ3oDcONgWVE5mX6mjdrKkUCvewUD2wncke5NcmZGwwycy6ZAAO_Wm99z6XmGXgw/s1600/easy+BBQ+chiken.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" qu="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZPCnMEN_uL4UZ_N-zdGFEyvizT0DcAW7YnT6rwpnWRFoJYiFhEW8iRGYMuy8fCjboRMgh_5z7dcISJ3oDcONgWVE5mX6mjdrKkUCvewUD2wncke5NcmZGwwycy6ZAAO_Wm99z6XmGXgw/s320/easy+BBQ+chiken.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;">Ingredient</div><br />
<br />
Chicken (boneless) ½ kg<br />
<br />
Onion 1 chopped<br />
<br />
Capsicum 1 chopped<br />
<br />
Worcester sauce 2 tbsp<br />
<br />
Tomato paste 1 tbsp<br />
<br />
Bar b q sauce 2 tbsp<br />
<br />
Salt 1 tsp<br />
<br />
Garlic paste 1 tsp <br />
<br />
Chili powder 1 tsp<br />
<br />
Mustard powder 1 tsp<br />
<br />
Oil 2 tbsp<br />
<br />
Method<br />
<br />
Heat oil in a pan, adds onion, and fry for 1 minute. Add garlic paste. Sauté for 2 minutes. Add chicken cubes with all the given seasonings and sauces. Cook for 5 minutes. Add ¼ cup water. Cook well. Lastly add capsicum. And remove.kitchenqueenhttp://www.blogger.com/profile/11575000776097163356noreply@blogger.com0tag:blogger.com,1999:blog-4516781819723504318.post-69713158061737164572010-06-10T21:04:00.002+05:002010-06-10T21:04:50.088+05:00dumpukht ulao<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifpesDzpmJmtUMHne5c1Qj-Zqb8gdblGh562umDdMQvn82KI7A5B4jW17hCenx8A_Ov73IXLNU6fpkmv1PIyChnCsa4PzlnlI1wC1EF4ouDSuwVWT1PcdRq8_dGTwqJ4IPhkgFrE9Gc8w/s1600/dumpukht+pulao.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" qu="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifpesDzpmJmtUMHne5c1Qj-Zqb8gdblGh562umDdMQvn82KI7A5B4jW17hCenx8A_Ov73IXLNU6fpkmv1PIyChnCsa4PzlnlI1wC1EF4ouDSuwVWT1PcdRq8_dGTwqJ4IPhkgFrE9Gc8w/s320/dumpukht+pulao.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;">Dumpukht pulao</div><br />
<br />
Ingredients <br />
<br />
Rice (soak for 30 minutes) ½ kg<br />
<br />
Chicken (cut into 16 pieces) 1 kg<br />
<br />
Onion (chopped) 1<br />
<br />
Ginger garlic 2 tbsp<br />
<br />
White cumin seeds 1 tsp<br />
<br />
Salt 2 tsp<br />
<br />
Red chili whole 10<br />
<br />
All spice 1 + 1 tsp<br />
<br />
Oil ½ cup<br />
<br />
Method<br />
<br />
Put chicken in a pan with 2 cups water, onion, ginger garlic, salt, red chili whole and 1 tsp all spice. Cook for 15 minutes till chicken ½ done. Take out chicken and strains stock. Heat oil in a pan. Add onion and fry till light golden, add cumin seeds fry till brown, now add 1 tsp ginger garlic paste then add boiled chicken, fry for 5 minutes. Add left over stock and 2 cups water. Boil add soaked rice with salt and 1 tsp all spice. Cover and cook till rice done.kitchenqueenhttp://www.blogger.com/profile/11575000776097163356noreply@blogger.com0tag:blogger.com,1999:blog-4516781819723504318.post-86468607962648968382010-06-10T21:02:00.002+05:002010-06-10T21:02:51.907+05:00crunchy salad bar<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3JKkDEVPWe-nDwpGys0xunbLWlLJGVituCMj2a5hYRv84EirRnfePDBdDzQzosUmUb0hH16Hyp425RpLqBoUmd7xUmGNIVSRVRkRpnLynhE9PP_sn1MycKQk_drACOk7D8_vLkZaBvVQ/s1600/crunchy+salad+bar.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" qu="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3JKkDEVPWe-nDwpGys0xunbLWlLJGVituCMj2a5hYRv84EirRnfePDBdDzQzosUmUb0hH16Hyp425RpLqBoUmd7xUmGNIVSRVRkRpnLynhE9PP_sn1MycKQk_drACOk7D8_vLkZaBvVQ/s320/crunchy+salad+bar.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;">Help yourself Crunchy Salad bar</div><br />
<br />
Ingredients<br />
<br />
Cucumber (cut into slices) 2<br />
<br />
Onion rings (cut into slices) 2<br />
<br />
Beetroot (Boiled cut in cubes ) 2<br />
<br />
Sweet corn 1 cup<br />
<br />
Carrot juliennes 2<br />
<br />
Boiled Cholay 1 cup<br />
<br />
Macaroni Shells (boiled) 1 cup<br />
<br />
Apple (cut into slices) 1<br />
<br />
Kidney beans 1 cup<br />
<br />
Tomato (cut into cubes) 2<br />
<br />
Capsicum (cut into rings) 2<br />
<br />
Croutons 1 cup<br />
<br />
Saltish biscuit 15<br />
<br />
Salad leaves (Chopped) 4 cups<br />
<br />
Grated carrot ½ cup<br />
<br />
<br />
<br />
Thousand Salad Dressing<br />
<br />
Ingredients<br />
<br />
Mayonnaise 1cup <br />
<br />
Spring onion leaves 1tsp (finely chopped)<br />
<br />
Capsicum 1 tbsp<br />
<br />
Freshly Ground Black pepper 1/8 tsp<br />
<br />
Egg White (hard boiled) 1 (chopped)<br />
<br />
Lemon juice 1 tsp<br />
<br />
Parsley (finely chopped) 1 tbsp<br />
<br />
Fresh Cream (whipped) 1 tbsp<br />
<br />
Stuffed Green Olives 1 tbsp<br />
<br />
Chili Sauce 2 tbsp<br />
<br />
Ketchup 1 tbsp<br />
<br />
Paprika ½ tsp<br />
<br />
Method<br />
<br />
Put the mayonnaise and chili sauce in a medium size bowl. Stir with a wooden spoon, until well blend. Add the olives, eggs, cream and lemon juice. Continue stirring. Add the remaining ingredients. Stir until well blend. Refrigerate for at least 1 hour before serving.<br />
<br />
<br />
<br />
Potato Salad<br />
<br />
Ingredients<br />
<br />
Potato (boiled) 2—3 (cut into cubes)<br />
<br />
White pepper ½ tsp<br />
<br />
Spring onion leaves 2 tbsp (finely chopped)<br />
<br />
Mayonnaise 3—4 tbsp<br />
<br />
Sugar 1 tsp<br />
<br />
Salt ½ tsp<br />
<br />
Vinegar 1 tsp<br />
<br />
Method<br />
<br />
Mix potatoes, with ½ tsp white pepper, 2 tbsp spring onions with leaves, 3 – 4 tbsp mayonnaise, 1 tsp sugar, ½ tsp salt and 1 tsp vinegar. Mix well and serve.<br />
<br />
<br />
<br />
Coleslaw<br />
<br />
Ingredients<br />
<br />
Cabbage 2 cups (thinly Sliced)<br />
<br />
Carrot (grinded) ½ cups<br />
<br />
Castor sugar 1 tsp<br />
<br />
Salt ½ tsp<br />
<br />
Mayonnaise 4 tbsp<br />
<br />
White pepper ½ tsp <br />
<br />
Fresh cream 1—2 tbsp<br />
<br />
Method<br />
<br />
Mix Cabbage, Castor Sugar, Salt, Mayonnaise, white pepper, and fresh cream together.<br />
<br />
<br />
<br />
French dressing<br />
<br />
Ingredients<br />
<br />
White vinegar 2 tbsp<br />
<br />
Mustard paste 1tsp<br />
<br />
Fresh ground garlic ½ tsp<br />
<br />
Black pepper 1/8tsp<br />
<br />
Salt 1/4tsp<br />
<br />
Castor Sugar 1tsp<br />
<br />
Lemon juice 1tbsp<br />
<br />
Oil 6 ounce<br />
<br />
Method<br />
<br />
Put the vinegar, lemon juice, mustard paste, salt, pepper, sugar, and garlic in a jar with a tightly fitting lid. Cover the jar tightly and shake until the salt dissolves. Add the oil to the jar and shake until well mixed. <br />
<br />
<br />
<br />
Russian Salad<br />
<br />
Ingredients<br />
<br />
Carrot (boiled & cut into cubes) ½ cup<br />
<br />
Potatoes (Boiled & cut into cubes) ½ cup<br />
<br />
Egg (boiled and cut into slices) 1<br />
<br />
Salt ½ tsp<br />
<br />
Peas (Boiled) ½ cup<br />
<br />
Cucumber (cut in cubes) 1<br />
<br />
Mayonnaise (heaped) 4 tbsp<br />
<br />
White pepper ½ tsp<br />
<br />
Castor sugar ½ tsp<br />
<br />
Apple (cut into cubes) 1<br />
<br />
Fresh cream 2 tbsp<br />
<br />
Method<br />
<br />
Mix all ingredients well and decorate with egg slices.kitchenqueenhttp://www.blogger.com/profile/11575000776097163356noreply@blogger.com0tag:blogger.com,1999:blog-4516781819723504318.post-39577510895716756112010-06-10T21:00:00.002+05:002010-06-10T21:00:55.694+05:00chiken haleem<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyzRlQPYHMtMnmn_MkLZwY7SaqZjT2Bnb3lodUZDSkMmVgRhW7XJC9sXAdh0x28SH-z7CPusf11tLoLJY9XEY-5zI1NdffAUFmw7BrRq3Y31BqL7sGDfrvhKZU0hguQL62-aVOBPw-iro/s1600/chiken+haleem.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" qu="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyzRlQPYHMtMnmn_MkLZwY7SaqZjT2Bnb3lodUZDSkMmVgRhW7XJC9sXAdh0x28SH-z7CPusf11tLoLJY9XEY-5zI1NdffAUFmw7BrRq3Y31BqL7sGDfrvhKZU0hguQL62-aVOBPw-iro/s320/chiken+haleem.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;">Ingredients</div><br />
<br />
Chicken boneless 1 kg<br />
<br />
Ginger garlic 2 tbsp<br />
<br />
Brown onion ½ cup<br />
<br />
Turmeric 1 tbsp<br />
<br />
Red chili powder 3 tbsp<br />
<br />
Salt 2 tbsp<br />
<br />
Coriander powder 1 tbsp<br />
<br />
All spice 1 tbsp<br />
<br />
Yogurt 1 cup<br />
<br />
Oil 1 cup<br />
<br />
Wheat ½ kg<br />
<br />
Channa daal 1 cup<br />
<br />
Mong daal ¼ cup<br />
<br />
Red lentil ¼ cup<br />
<br />
Arhar ki daal ¼ cup<br />
<br />
To serve with<br />
<br />
Ginger Julian’s , brown onion, coriander leaves chopped, mint leaves, green chilies chopped, lemon slices.<br />
<br />
Method:<br />
<br />
Soaked wheat over night and soaked all lentil separately over night, cook wheat with 2 tbsp oil and 12 cups water for 1 hour till soft and tender mash and keep a side cook all the lentils with 6 cups water till tender and blend all together. <br />
<br />
Heat oil add all seasonings with brown onion fry well add yogurt then chicken cubes fry well add 4 cups water cover and cooked till chicken tendered then chopped chicken and mix chicken with blended daal and wheat mixture again cook on slow fire lastly add all spice powder mix well serve garnished with all give ingredients and 2 tbsp melted ghee.kitchenqueenhttp://www.blogger.com/profile/11575000776097163356noreply@blogger.com0tag:blogger.com,1999:blog-4516781819723504318.post-58960400924330155442010-06-10T20:59:00.000+05:002010-06-10T20:59:39.335+05:00buffalo bites<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhajPw92YwbC3MPletYY6G__f4n62LvrhyIsy3zeygNAldK4LRC6dfqPGjXTh0tPKHkcBOrqhyphenhyphen97IztTGPH9wLU4XjogaxcZ4TqZxRqMuTW-q3_DA4Wk_oarQSuKUlERbWtsegzelTH5w/s1600/buffalo+bites.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" qu="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhajPw92YwbC3MPletYY6G__f4n62LvrhyIsy3zeygNAldK4LRC6dfqPGjXTh0tPKHkcBOrqhyphenhyphen97IztTGPH9wLU4XjogaxcZ4TqZxRqMuTW-q3_DA4Wk_oarQSuKUlERbWtsegzelTH5w/s320/buffalo+bites.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;">Ingredients</div><br />
<br />
Chicken boneless (cut into cubes) ½ kg<br />
<br />
Salt 1 tsp<br />
<br />
White pepper ½ tsp<br />
<br />
Dry flour as required<br />
<br />
<br />
<br />
Ingredients for batter<br />
<br />
Flour ½ cup<br />
<br />
Corn flour 2 tbsp<br />
<br />
Egg 1<br />
<br />
Baking powder 1 tsp<br />
<br />
Oil 2 tbsp<br />
<br />
Salt ½ tsp<br />
<br />
Chili powder ½ tsp<br />
<br />
Chilled water as required<br />
<br />
Ingredients for sauce<br />
<br />
Chili oil 2 tbsp<br />
<br />
Chili sauce 4 tbsp<br />
<br />
Garlic (crushed) 1 tsp<br />
<br />
Honey 2tbsp<br />
<br />
Method<br />
<br />
Marinate chicken cubes with salt and white pepper. Make thick batter with all the given ingredients. Mix the marinated chicken in batter. Roll in dry flour. And deep fry in hot oil for 10 minutes till crisp and golden.<br />
<br />
Method for sauce<br />
<br />
Heat 2 tbsp chili oil. Add crushed garlic. Slightly fry, add chili sauce, honey, and quickly coat the fried chicken pieces in this sauce. Remove, and serve immediatelykitchenqueenhttp://www.blogger.com/profile/11575000776097163356noreply@blogger.com0tag:blogger.com,1999:blog-4516781819723504318.post-11710849540772570592010-06-10T20:57:00.000+05:002010-06-10T20:57:22.698+05:00asian chiken skewers<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0t75fCHSUegBwD0U9JolyM0jX6HbMAfyzDrI-4S_U1GdQKxagFNdi9qgZomLSqpe2xgFfTqGfMKn4aQUi-_VBLhgQQ0mkQuGTAAjoJY3-s3WjOpixOA47BbKPA9JaMGpjkxq9sJ5A_Hw/s1600/asian+chiken+skewers.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" qu="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0t75fCHSUegBwD0U9JolyM0jX6HbMAfyzDrI-4S_U1GdQKxagFNdi9qgZomLSqpe2xgFfTqGfMKn4aQUi-_VBLhgQQ0mkQuGTAAjoJY3-s3WjOpixOA47BbKPA9JaMGpjkxq9sJ5A_Hw/s320/asian+chiken+skewers.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;">Recipe of asian chicken skewers</div><br />
<br />
Ingredients<br />
<br />
Chicken (Boneless) ½ kg (cut into squares)<br />
<br />
Yogurt 4 tbsp<br />
<br />
Lemon juice 4 tbsp... See More<br />
<br />
Cumin (roasted and crushed) 1 tsp<br />
<br />
Coriander (roasted and crushed) 1 tsp<br />
<br />
Turmeric powder ½ tsp<br />
<br />
Red Chili (Crushed) 2 tsp<br />
<br />
All Spices 1 tsp<br />
<br />
Salt ½ tsp<br />
<br />
Oil 2 tbsp<br />
<br />
Shashlik sticks 6<br />
<br />
Garlic paste 1 tbsp<br />
<br />
For Garnishing (Salad leaves, Onion, cucumber, Tomato, Green Chili)<br />
<br />
Method<br />
<br />
Marinate ½ kg chicken pieces with 4 tbsp Yogurt, 4 tbsp Lemon juice, 1 tsp Cumin (roasted and crushed), 1 tsp Coriander (roasted and crushed), ½ tsp Turmeric powder, 2 tsp Red Chili (Crushed), 1 tsp All Spices powder, ½ tsp Salt, 2 tbsp Oil, 1 tbsp Garlic paste. Put it aside for 30 minutes. Now put this on Shashlik stick and cook in a grill pan on low flamekitchenqueenhttp://www.blogger.com/profile/11575000776097163356noreply@blogger.com0