***Gur Walay Chaval - (Jaggery Rice) ***

[cute_girl]

Re: ***Gur Walay Chaval - (Jaggery Rice) ***

Ghulab Jamun

Ghulab Jamun
Ingredients:
11\2 cups sugar
2 cups water
1 teaspoon cardamoms green, seeds
1 cup milk, powder
1 teaspoon baking powder
1 tablespoon flour
1 tablespoon semolina (suji), fine
1 large egg, beaten
1 tablespoon oil
- - oil for deep frying
2 tablespoons pistachio nuts, chopped
2-4 - silver leaves (chandi varak)

How to Cook:
1. Combine sugar water and cardamom in a medium saucepan and stirring constantly heat over medium heat, until sugar dissolves and the mixture comes to a boil. Simmer the sugar syrup over medium-low heat for 12-15 minutes.
2. Meanwhile, in a medium bowl mix together milk powder, baking powder, flour and semolina. Add egg and oil and then mix the mixture to soft dough. Knead the dough until smooth, about 1-2 minutes. (If the dough is hard, add a little yolk from another egg.)
3. Break off about 1 tablespoon the dough and roll into a complete smooth ball, about 3\4 inch in diameter. Repeat with remaining dough.
4. Heat oil in a deep fat fryer or karahi until medium hot, about 325F. Deep fry the balls in batches for about 5 minutes or until golden brown on all sides, turning them with a slotted spoon to ensure even browning. (Do not fry too quickly on very high heat, as they have to cook from inside before becoming too brown from outside.) Remove the gulab jamun with a slotted spoon, place on absorbent kitchen paper to remove excess fat and then put into the simmering syrup. Cook uncovered for 8-12 minutes or until puffed up and has absorbed most of the syrup.
5. Transfer to a serving dish and decorate with crushed pistachio nuts and silver verk, if you wish.


This recipe serves 12 people.
Preparation Time: 12 minutes.
Cooking Time: 20 minutes.

Serving Options:
Serve Cold
Serve Hot

[cute_girl]

Re: ***Gur Walay Chaval - (Jaggery Rice) ***

Ladoo

Round shaped bhoondi ladoo made of besan
Ingredients:
1 cup baisin
1 tablespoon flour rice
1 Pinch salt
10 - cashew nut, roughly chopped
10 - almonds blanched,cut into sliver
10-12 - raisins (kish mish)
. - food color, yellow
4 tablespoon ghee
8-10 - elaichi (powdered)
. - oil for frying
. for making sugar syrup: #1
3/4 cup sugar
3/4 cup water

How to Cook:
1. Mix channa besan, rice flour, pinch of orange colour and salt with water. (the consistency should be like pan cake better so that it should be easy to make bhoondhi)
2. Heat oil in a frying pan. In the mean time put water in a pan, bring it to boil and add sugar and cook it over medium heat to make the sugar syrup. ( don't over cook the syrup. Using a spoon take few drops of sugar syrup, when you pour it from the spoon the last drop of the syrup should form a thin continuous line. If it doesn't keep it for boiling for another 2 minutes.)
3. When the oil is heated up, using a cup pour the mix little by little on a perforated spoon to make bhoondhi. Fry it for 3 minutes. Continue with the remaining mix.
4. Heat 1 table spoon of ghee in a pan and fry almonds and cashews. Keep it aside.
5. Place the bhoondhies in a deep dish and smash 1/4 of bhoondhi with the back of a spoon, add the sugar syrup, raisins, cashews, almonds, powdered elaichi and the remaining ghee. Make it into a ball (even when it is hot.)


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

[cute_girl]

Re: ***Gur Walay Chaval - (Jaggery Rice) ***

ASALAM_O_ALIKUM
aap sab kaha hai aaj ...... aaj aap sab mairay sath lunch karay plz
mai nay bahut kuch cookin kiya hai.........your wellcome....

[khurram_shaikh]

Re: ***Gur Walay Chaval - (Jaggery Rice) ***

Ghulab Jamun

Ghulab Jamun
Ingredients:
11\2 cups sugar
2 cups water
1 teaspoon cardamoms green, seeds
1 cup milk, powder
1 teaspoon baking powder
1 tablespoon flour
1 tablespoon semolina (suji), fine
1 large egg, beaten
1 tablespoon oil
- - oil for deep frying
2 tablespoons pistachio nuts, chopped
2-4 - silver leaves (chandi varak)

How to Cook:
1. Combine sugar water and cardamom in a medium saucepan and stirring constantly heat over medium heat, until sugar dissolves and the mixture comes to a boil. Simmer the sugar syrup over medium-low heat for 12-15 minutes.
2. Meanwhile, in a medium bowl mix together milk powder, baking powder, flour and semolina. Add egg and oil and then mix the mixture to soft dough. Knead the dough until smooth, about 1-2 minutes. (If the dough is hard, add a little yolk from another egg.)
3. Break off about 1 tablespoon the dough and roll into a complete smooth ball, about 3\4 inch in diameter. Repeat with remaining dough.
4. Heat oil in a deep fat fryer or karahi until medium hot, about 325F. Deep fry the balls in batches for about 5 minutes or until golden brown on all sides, turning them with a slotted spoon to ensure even browning. (Do not fry too quickly on very high heat, as they have to cook from inside before becoming too brown from outside.) Remove the gulab jamun with a slotted spoon, place on absorbent kitchen paper to remove excess fat and then put into the simmering syrup. Cook uncovered for 8-12 minutes or until puffed up and has absorbed most of the syrup.
5. Transfer to a serving dish and decorate with crushed pistachio nuts and silver verk, if you wish.


This recipe serves 12 people.
Preparation Time: 12 minutes.
Cooking Time: 20 minutes.

Serving Options:
Serve Cold
Serve Hot

Assalaam o alekum,


Cute girl aise nahin maanaa jaayegaa pehley aap banaa ker humien khilaayien tab hi hum samjhien gey ke aap in recipies ko banaanien ki maahir hain :lol aur waise gulab jamun hot kaun khataa hai bhai

[aik_lerki]

Re: ***Gur Walay Chaval - (Jaggery Rice) ***

ASALAM_O_ALIKUM
aap sab kaha hai aaj ...... aaj aap sab mairay sath lunch karay plz
mai nay bahut kuch cookin kiya hai.........your wellcome....

okay Hamera
mai aa rahe hon..
but plzz ice cream bhe manga loo na (dhair sare) :)

[khurram_shaikh]

Re: ***Gur Walay Chaval - (Jaggery Rice) ***

ASALAM_O_ALIKUM
aap sab kaha hai aaj ...... aaj aap sab mairay sath lunch karay plz
mai nay bahut kuch cookin kiya hai.........your wellcome....

W salaam,


Yeh kaun saa des hai bhai jahaan lunch mien ladoo, gulab jamun aur fruit custerd khayaa jaataa hai

[cute_girl]

Re: ***Gur Walay Chaval - (Jaggery Rice) ***

W salaam,


Yeh kaun saa des hai bhai jahaan lunch mien ladoo, gulab jamun aur fruit custerd khayaa jaataa hai

yeh des nahi hai mairay bahi:fuming: yeh perdais hai :kood:phir bhai jahaan:na: :embarasse aap kahoo baji:)

[cute_girl]

Re: ***Gur Walay Chaval - (Jaggery Rice) ***

okay Hamera
mai aa rahe hon..
but plzz ice cream bhe manga loo na (dhair sare) :)

aa jahoo komal mai tumhara wait karrahi hoon.........:welcome: mai nay manga lee hai dhair sare ice cream sirf for you.....:)

[cute_girl]

Re: ***Gur Walay Chaval - (Jaggery Rice) ***

Assalaam o alekum,


Cute girl aise nahin maanaa jaayegaa pehley aap banaa ker humien khilaayien tab hi hum samjhien gey ke aap in recipies ko banaanien ki maahir hain :lol aur waise gulab jamun hot kaun khataa hai bhai

acha aap aa jahoo mairay ghar :welcome: phir aap kha lay na.....:)

[cute_girl]

***Bhuna Chicken***

Bhuna Chicken

A Tasty Dish


Ingredients:
1 whole chicken, skinned2 medium onions, skinned, and chopped2 teaspoon freshly ground garlic2 teaspoon salt1-2 level teaspoon chilli powder1.5 teaspoon ground coriander1/2 level teaspoon ground turmeric1/2 cup water2-3 - tomatoes, chopped1 teaspoon ground ginger1/2 cup oil1.5 teaspoon garam masala2 tablespoon coriander leaves, chopped2-3 - green chilies, sliced
How to Cook:Serving Options:
Serve Hot
Try Raita with this dish.
Try it with Naan or Routi

[khurram_shaikh]

Re: ***Bhuna Chicken***

Bhuna Chicken

A Tasty Dish


Ingredients:
1 whole chicken, skinned2 medium onions, skinned, and chopped2 teaspoon freshly ground garlic2 teaspoon salt1-2 level teaspoon chilli powder1.5 teaspoon ground coriander1/2 level teaspoon ground turmeric1/2 cup water2-3 - tomatoes, chopped1 teaspoon ground ginger1/2 cup oil1.5 teaspoon garam masala2 tablespoon coriander leaves, chopped2-3 - green chilies, sliced
How to Cook:Serving Options:
Serve Hot
Try Raita with this dish.
Try it with Naan or Routi

Assalaam o alekum,



Are baba kuch bakre ke ghosht waale item bhi banaanaa aataa hai ek nahin :fuming: :)

[aik_lerki]

Re: ***Gur Walay Chaval - (Jaggery Rice) ***

aa jahoo komal mai tumhara wait karrahi hoon.........:welcome: mai nay manga lee hai dhair sare ice cream sirf for you.....:)

oh ur sooooooo sweet na
Thank u soo much Hamera :rose
ma aa rahe hon..:) :)

[cute_girl]

Re: ***Gur Walay Chaval - (Jaggery Rice) ***

oh ur sooooooo sweet na
Thank u soo much Hamera :rose
ma aa rahe hon..:) :)

salam
komal you are so sweet is well:zuban: jaldi aaao mai ghar mai yi hoon mai hoon.....jaldi aana :welcome:

[cute_girl]

Re: ***Bhuna Chicken***

Assalaam o alekum,



Are baba kuch bakre ke ghosht waale item bhi banaanaa aataa hai ek nahin :fuming: :)

w/salam
bahi dont get angry cool down mujhay sab kuch banana ata hai your wellcome......:khi:

[aik_lerki]

Re: ***Gur Walay Chaval - (Jaggery Rice) ***

Chicken Biryanii:


"This is a delicious Pakistani/Indian rice dish which is often reserved for very special occasions such as weddings, parties, or holidays such as Ramadan. It has a lengthy preparation, but the work is definitely worth it. For biryani, always use long grain rice. Basmati rice with its thin, fine grains is the ideal variety to use. Ghee is butter that has been slowly melted so that the milk solids and golden liquid have been separated and can be used in place of vegetable oil to yield a more authentic taste." Original recipe yield: 6 to 8 servings.


INGREDIENTS:DIRECTIONS:


1. In a large skillet, in 2 tablespoons vegetable oil (or ghee) fry potatoes until brown, drain and reserve the potatoes. Add remaining 2 tablespoons oil to the skillet and fry onion, garlic and ginger until onion is soft and golden. Add chili, pepper, turmeric, cumin, salt and the tomatoes. Fry, stirring constantly for 5 minutes. Add yogurt, mint, cardamom and cinnamon stick. Cover and cook over low heat, stirring occasionally until the tomatoes are cooked to a pulp. It may be necessary to add a little hot water if the mixture becomes too dry and starts to stick to the pan.
2. When the mixture is thick and smooth, add the chicken pieces and stir well to coat them with the spice mixture. Cover and cook over very low heat until the chicken is tender, approximately 35 to 45 minutes. There should only be a little very thick gravy left when chicken is finished cooking. If necessary cook uncovered for a few minutes to reduce the gravy.
3. Wash rice well and drain in colander for at least 30 minutes.
4. In a large skillet, heat vegetable oil (or ghee) and fry the onions until they are golden. Add saffron, cardamom, cloves, cinnamon stick, ginger and rice. Stir continuously until the rice is coated with the spices.
5. In a medium-size pot, heat the chicken stock and salt. When the mixture is hot pour it over the rice and stir well. Add the chicken mixture and the potatoes; gently mix them into the rice. Bring to boil. Cover the saucepan tightly, turn heat to very low and steam for 20 minutes. Do not lift lid or stir while cooking. Spoon biryani onto a warm serving dish.