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(01 Mar 2011)

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Recipes & Cookery

9 years 1 month ago #2114 by Zehra
Ingredients:
250gm litchi
2 glass milk (doodh)
4 tbsp sugar
2 drops vanilla essence
ice as required
Method :
Peel litchi and take out their pulp. Keep the seeds aside.
Blend litchi, sugar, essence and milk in a mixer.
Pour it in the glass along with some crushed ice.
Serve chilled.

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9 years 1 month ago #2115 by Zehra
Ingredients:
1 Pint Strawberries
3 cup fresh Watermelon Juice (Tarbooj Ka Raas)
1/2 tsp pureed Ginger (Adrak)
3 tbsp Sugar (Cheeni)
Method:
Wash and stem the berries in cold water.
Force through a food mill to separate seeds from the puree.
Alternately place a nylon sieve over a bowl and, using a pestle or outstretched fingers, push to extract the fruit puree, discard the seeds.Combine all the ingredients in a jug, stir well and refrigerate for few hours.
Stir and serve in glasses with crushed ice.

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9 years 1 month ago #2116 by Zehra
Ingredients:
1 kg lemon (nimbu)
100 gm ginger (adrak)
2 kg sugar
1 kg water
1/4 tsp potassium meta bi sulphate
Method :
Mix sugar and water and boil it until one sugar syrup strand (ek taar) is formed. Remove it from the flame.When it cools add lemon juice. Grind it in a mixer ,strain.and mix in it.
Add potassium meta bi sulphate and store in a bottle.

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9 years 1 month ago #2117 by Zehra
Ingredients:
3 oz 8-inch piece of fresh peeled and chopped Ginger (Adrak)
1 cup Sugar (Cheeni)
1 cup fresh Lemon Juice (Nimbu Ka Raas)
11/2 cup fresh Orange Juice (Santra Ka Raas)
3 cup Cold Water or Club Soda
Ice-cubes
Method:
Combine ginger, sugar and 1 cup of water in a heavy deep-pan and bring to boil.Lower the heat and simmer, uncovered, for about 15 minutes.Strain the mixture into another pan and allow to cool.
Now add lemon juice and orange juice and refrigerate until needed.
Add cold water or club soda and ice-cubes before serving.

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9 years 1 month ago #2138 by Zehra
Ingredients:
500 gms Minced Meat (Kheema)
250 gms Peas (Matar)
1/2 tsp Turmeric (Haldi)
1 tsp Red Chili Powder (Lal Mirchi)
1 " chopped Ginger (Adrak)
3 Green chilli (Hari mirch)
1 tsp Garam Masala
3 large Brown Cardamum (Elaichi Moti) crushed
1 cup fresh and thick yogurt / curd / (Dahi)
4 tblsp Clarified Butter (Ghee)
Coriander Leaves (Dhania)
Method:
Heat ghee in a pan.Add salt, green chillies, turmeric and coriander powder. Add cardamums and garam masala and simmer.Add a cup of hot water. Cover and cook till the water dries and peas and keema are done.Garnish with coriander leaves.
Serve hot with chapatis.

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9 years 1 month ago #2139 by Zehra
Ingredients:
1 big sized Onion (Pyaz)
1 " Ginger (Adrak)
2 tblsp chopped Coriander Leaves (Dhania Patta)
2 fresh Green chilli (Hari mirch) slit lengthwise into halves
3 tblsp Clarified Butter (Ghee)
3 - 4 cloves Gralic peeled and coarsely chopped
3 tblsp Wine Vinegar
175 ml warm Water
1 tblsp Tomato (Tamatar) puree
For paste
1 tblsp Sesame seeds (Til)
1 kg Leg of Lamb
1 tblsp Mustard Seeds (Raai / Raee)
1 Bay Leaf (Tez Patta)
2 tblsp Poppy seeds (Khuskhus)
2 " piece Cinnamon (Tuj/Darchini)
2 - 4 dried Red Chillies
4 Cloves (Lavang)
10 Black Pepper (Kali Mirch)
2 Brown Cardamom (Elaichi Moti)
Method:
Trim off excess fat from the meat and cut into 2 " cubes.
Rub the spice paste well into the meat and leave for marination for 4 -6 hours or overnight in the refrigerator.Add the salt to garlic and crush to a smooth pulp.Melt the ghee over low flame.Add the onions and ginger adjust flame to medium and fry them until the onions are soft. Add the garlic paste and fry for a further 2 -3 minutes stiring frequently.Add the meat and cook in the onion mixture until all sides of meat are brown.Add water and bring to a boil. Cover and simmer until the meat is tender.Add the puree, green chillies and coriander leaves.Adjust the flame to medium and cook for 3 - 4 minutes stiring continously.
Remove the pan from the flame and serve hot.

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