Delicious Food

Discussion in 'CooKing' started by Hani, Sep 15, 2007.

  1. Hani

    Hani
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    CARROT AND CORIANDER SOUP:

    Ingredients

    650 gms of carrots
    2 bay leaves
    1 medium sized onion
    1 tspn of peppercorn
    6-8 cloves of garlic
    1200 mls of water
    1 packed cup of green coriander
    ½ tspn of white pepper powder
    2 tblspns of butter
    Salt to taste

    Directions

    Wash, peel and roughly chop carrots. Peel and chop onion and garlic. Wash and finely chop fresh coriander leaves and reserve the stems.

    Heat butter in a pan, add bay leaves, peppercorns, onions and garlic and fry for two minutes. Add carrots, coriander stems and water and bring to a boil. When carrots are completely cooked, remove them and put in a blender to make a fine puree.

    Reduce the stock slightly by boiling and strain. Take the puree in a pan and add strained stock to reach the desired consistency. Bring to a boil again. Add white pepper powder dissolved in a little water. Add salt to taste. Stir in finely chopped fresh coriander leaves.

    Serve piping hot.
    {}{43r5


    chocolate brownies

    Ingredients

    175 grams walnut halved, chopped
    550 grams chocolate, plain
    225 grams butter
    3 egg
    30 ml coffee, strong
    225 grams sugar
    75 grams flour, white self-raising
    1/4 teaspoon salt
    1 teaspoon vanilla essence






    Directions

    1. Grease and line a baking tin measuring 22*29 cm

    2. Using a sharp knife, roughly chop 225g of the chocolate and set aside. Melt the remaining chocolate with the butter in a heat proof bowl over a pan of simmering water. leave to cool slightly.

    3. mix the eggs coffee and sugar together in a large bowl until smooth, then gradually beat in the melted chocolate mixture.Fold in flour,salt, walnuts,vanilla essence and chopped chocolate.

    4. pour into the prepared tin and bake at 190c (375F) mark

    5 for 40-45 minutes or until just firm to touch in the center. Leave to cool in the tin,then turn out. Trim off the edges and cut into squares.

    This recipe serves 6 people.
    Preparation Time: 15 minutes.
    Cooking Time: 30 minutes.

    Serving Options:
    Serve Cold
    {}{r54


    KHOPRA PAK (COCONUT SWEET)
    Ingredients

    2 cups grated fresh coconut
    2 cups sugar
    1 teaspoon lemon juice
    a few saffron strands
    1 teaspoon milk
    1/4 teaspoon cardamom (elaichi) powder
    2 teaspoons ghee






    Directions

    For the garnish:
    5 pistachios, blanched, peeled and cut into slices

    Method:
    1. Warm the milk in a small bowl, add the saffron and rub in until the saffron dissolves.

    2. Dissolve the sugar with 1 cup of water and bring it to a boil. Add the lemon juice.

    3. Remove the floating dirt using a slotted spoon and strain the syrup if necessary.

    4. Boil the syrup again until it is of 2 string consistency.

    5. Add the coconut, ghee, prepared saffron and cardamom powder. Remove from the fire while stirring continuously.

    6. Spread the mixture on a thali (flat metal plate) and allow to cool.

    7. Decorate with the pistachios. Cut into desired shape.
    {}{456
     
  2. unique-style

    unique-style
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    °Oº*ÑÅTû®ãll¥ ÛñîQûÉ*°Oº
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    ahaaaaaa nice {()|asf
     
  3. Dark

    Dark
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    Darknes will Fall
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    in ma sa mara sa koch be sahe nahe bana mara sara exparement fail ho gaei ya dish,s theeq nahe ha {}{r54
     
  4. RedRose64

    RedRose64
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    Co Admin

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    is may Hani ka qasoor nahi tumhara he kasoor hai
    tumhain sahi khana banana nahi ata {}{98u
     
  5. Waqar Hussain

    Waqar Hussain
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    M@In ALbela M@I M@sTana
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    {(goodpost)}{(goodpost)}{(goodpost)}
     
  6. humaa

    humaa
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    nice..........
     

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