Author Topic: Baask’s delicious cook book  (Read 29697 times)

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Offline libra

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Baask’s delicious cook book
« on: March 01, 2006, 08:06:19 PM »
Aachar ghost



Ingredients

mutton (small pieces)
1kg yogurt
1/2 kg tomato paste
1 cup ginger & garlic paste
1 tablespoon red chilli powder & salt to taste
green chilli 50 gram
cooking oil 3/4 cup
ACHAR MASALA
kalunji
saunf
raei, & white zeera 1 teaspoon each
methi seeds 1/4 teaspoon (grind all these masala)

Method

marinate meat with ginger, garlic, chilli powder, salt & yogurt for 2 hrs. heat the oil, add meat & fry till oil separate from masala. add sufficient water, cook on low heat till meat is tender.

Grind Achaar Masala and mix in it 1 teaspoon salt. Slit Green Chilies from one side in length, take out seeds and stuff with Ground Achaar Masala.

When water dries from the meat, add tomato paste, arrange stuffed chilies in the centre of the cooked meat and sprinkle rest of Achaar Masala on top and put for Dam on low heat till chilies get tender.

Achaar gosht is ready. This can be applied to Chicken also.
libra

Offline Perozai R!nd

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Baask’s delicious cook book
« Reply #1 on: March 06, 2006, 04:27:06 PM »
BIRYAANI Recipe

Ingredients Instructions
1 to 2 kg mutton or chicken (preferably bony & fatty)
1 kg basmati rice
100 to 150 grm. Yogurt
3 to 4 tsp. salt (according to taste)
1 medium onion
6 garlic (Lehsan) cloves
1 tbs. ginger (Adrak) paste
12-16 green cardamom (Chhoti Ilaichi)
1½ to 2 tbs. garlic (Lehsan) paste
16-20 cloves (Laung)
1 cup oil, preferably ghee
2-3 tbs. Kewra
½ tsp. yellow food colour
1 tsp. sugar
1 pinch saffron (Zafran)
½ tbs. lemon juice


Add mutton, salt and garlic (Lehsan) cloves in a pot with 2 glasses of water. If you are using chicken you can do with only one glass of water or less.
Cook on low flame till the meat is tender and the water dries.
Take one medium onion slice it and fry it in about 1 cup of oil/ghee till it is light brown. Add the rest of the spices, yogurt and fry it little and then add the meat.
Simultaneously soak the rice in water for half an hour.
Boil the rice with 1 tbs. of salt and ½ tbs. of lemon juice till it is ¾ cooked. Drain the water and keep it aside.
Transfer a little rice to a pot and on top of that add some of the meat masala combo so as to make layers of rice and masala keeping rice layer at the bottom and top.
Sprinkle on it a solution of Kewra, yellow food colour, 1 tsp. of sugar and a pinch of Saffron (Zafran) soaked in a tbs. of milk or water.
Keep it covered and on a low flame for about 10 minutes keeping the pot tightly closed to steam cook (dum).
When the rice is done, the biryani is ready.
Serve with salad or Garlic (Lehsan) chutney and Raita.

Serving: 6 to 8 persons.


Offline Perozai R!nd

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« Reply #2 on: March 09, 2006, 04:19:29 PM »
Ras Gullay


Ingredients Instructions
1 liter of fresh milk
OR 2 cups of powdered milk dissolved in 12 cups of water.
2 cups sugar
1 tbs. vinegar or lemon juice
2 tbs. rice flour
2-3 drops of Kewra essence
chopped pistachio (Pistay) for garnish (optional)
Heat the milk in a pot until it starts to boil and add vinegar/lemon juice to it to let it curdify. (My word). Keep boiling until the water and curd
separates out.
Drain and sieve it well to remove all the water from the curd. Spread the curd out on a clean, flat surface and add the rice flour to it.
Knead it as much as you can, the more the better
(DO IT BY HAND).
Meanwhile add the sugar to 3 cups of water and boil to make syrup.
When the syrup starts to boil make the curd into small round balls and add to the boiling syrup and cook for 10 - 15 minutes.
Just before removing from heat add the kewra essence and garnish with chopped pista.
Cool before serving

Serving: 8 to 10


Offline Saima Baloch

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Baask’s delicious cook book
« Reply #3 on: March 09, 2006, 05:45:25 PM »
hmmmm yammy Ras gullay thanks for  recipe Fahad

Offline Perozai R!nd

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« Reply #4 on: March 09, 2006, 10:57:27 PM »
Chocolate Truffles


1 lb. chocolate in small pieces

1 C. whipping cream

Heat whipping cream, until it just begins to steam. Add chocolate and remove from heat. Stir until the chocolate is melted. If you need to put it back on the heat for a minute or two, that's okay. Let cool.

When the mixture is cooled, whip it with the mixer until light, 1 - 2 minutes. Let ripen on the counter at room temperature overnight.

Make 1 inch balls. I use a scoop and then refrigerate for a few minutes to chill them, before I make the balls.

Have ready 1 1/2 lbs. tempered chocolate or chocolate compound. Dip in the chocolate and let set to harden. Store in an airtight container in a cool place.

Makes 40 - 50 truffles.


Offline Saima Baloch

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Bachono kay laiey polao
« Reply #5 on: March 10, 2006, 10:34:19 AM »

Offline Mahnaaz

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Khajoor Ka Halwa.
« Reply #6 on: March 25, 2006, 03:44:28 PM »
Khajoor Ka Halwa

Ingredients.


- 1 1/2 cups dates
- 2 cups milk
- 1/2 cups sugar
- 1/4 cup ghee
- 1 cup khoya (optional)
- 50 g. blanched almonds, cut into slices
- 30 g. unsalted and roasted cashew nuts, roughly chopped
- 30 g. walnuts, roughly chopped  
- 1 tsp. ground cardamom
- 2 tsp . Sesame (Til)

METHOD.

1.Wash and remove the seeds of the dates. Put the dates in a food processor and grind to a smooth paste.
2. Place milk, date paste and sugar in a heavy based sauce pan and stir well to combine milk, dates and sugar. 3. Stirring frequently cook for 20 to 30 minute or until all the water from milk has evaporated and the dates begin to stick to the bottom of the pan.
4. Add the ghee, almonds, walnuts, cashew nuts, ground cardamom, khoya and  sesame.
5. Stirring continuously, fry the date mixture until the ghee is first absorbed by the dates and then released. The halwa is ready when ghee begins to separate.
6. Transfer to a serving dish . Serve hot or cold.
Man Qazi Wati Had e Daramad
Baren Mani Bareg Kujam Int.

Offline Mahgul

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Chicken Roll-Ups
« Reply #7 on: March 26, 2006, 05:20:04 PM »
Chicken Roll-Ups
4 Boneless Skinless Chicken breasts; pounded thin
4 Oz Cream cheese; Softened
Garlic powder
Parsley
Chives
16 Slices Bacon
Spread a layer of cream cheese on
the inside of the chicken breast.
Season to taste with the garlic,parsley and chives
Roll up, starting with the small end.
Wrap 2 slices of bacon around the rolled
chicken breast, secure with toothpick or skewer.
Bake 30-40 minutes in a 350 degree oven.
Broil 5 minutes to brown bacon.
Serve with rice and vegetables.

Offline Rind Baba

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Baask’s delicious cook book
« Reply #8 on: March 26, 2006, 06:35:08 PM »
BIRYAANI ,Ras Gullay ,Chicken Roll HmMmmmMMMMMM  Mani dap Happ dega Ey :p    Foods I Love eating Foods  Thanks Sisters and Brother Soon  i'll  Learn By My Self How To cook Thanks baasks


 :p  :p  :p  :p  :p  :p  :p  :p  :p  :p  :p  :p  :p  :p  :p  :p  :p  :p


 :p  :p  :p  :p  :p  :p  :p  :p  :p  :p  :p  :p  :p  :p  :p  :p  :p  :p
You can chain me, you can torture me, you can even destroy this body, but you will never imprison my mind.

Long Live Baloch & Balochistan

Offline Mahgul

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Re: Baask’s delicious cook book
« Reply #9 on: April 15, 2006, 10:28:56 PM »
White Chocolate Cake

30 servings

Cake:
1/4 lb White Chocolate melted
1 c Butter
1 c Sugar
4 Egg yolks
1 T Vanilla
2 1/2 c Cake flour
1 T Baking powder
1/4 teaspoon Salt
1 c Buttermilk
1 c Pecans; chopped
1 c Flaked coconut (optional)

4 Egg whites
1 c Sugar

White chocolate icing:
1/4 lb White Chocolate melted
2 1/2 T Flour
1 c Milk

1 c Butter
1 c Sugar
1 1/2 teaspoon Vanilla
   
Melt chocolate over hot, not boiling water. Cool slightly and add
vanilla.
Cream butter and sugar until light and fluffy. Add chocolate. Add egg
yolks, one at a time, mixing after each addition. Sift dry
ingredients together and add alternately with buttermilk. Stir in
pecans and coconut (optional). Mix only enough to blend. Whip egg
whites and sugar to a soft peak. Gently fold whipped egg whites into
chocolate mixture.
Pour into a 9x13 pan or 2 8" round pans. Bake at 350~ for 40-45
minutes or until done.

White Chocolate Icing:
In medium saucepan combine melted chocolate and flour (all-purpose).
Blend in milk, cook over medium heat, stirring constantly until
thick. Cool completely.
In large mixing bowl cream butter, sugar and vanilla. Beat until
light and fluffy. Gradually add completely cooled chocolate mixture.
Beat until well blend. Do not over-mix or it will become soupy.

Spread between layers, on top and on sides of cake. Sprinkle cake
with coconut or with anything else that you like.

Offline Mahgul

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Re: Baask’s delicious cook book
« Reply #10 on: April 15, 2006, 10:32:14 PM »
Bar-B-Que Hamburgers


Here's one passed down through many years in my family.

Ingredients

1 1/2 lb. ground beef (extra lean) 3/4 cups Quakers Rolled Oats
3 TBS. Chopped onion or dried minced onion 1 cup milk
Salt & pepper to taste

Preparation

Mix all the above ingredients and shape into good size hamburger
patties.
Place in roasting pan or sheet cake pan.

Sauce

2 cups Heinz Ketchup
6 TBS. Apple Cider Vinegar
4 TBS. Worcestershire Sauce
4 TBS. Sugar
1 cup water

Mix well and pour over prepared patties. Bake at 325 degrees
uncovered for 1 to 1 1/2 hours. Serve on hamburger buns. (If you
double meat ingredients you should have enough sauce to cover all).
Can also shape meat into small meatballs and serve as an appetizer.

Offline Mahnaaz

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Re: Baask’s delicious cook book
« Reply #11 on: May 01, 2006, 11:34:08 AM »
Yellow Rice

Ingredients

 
- 1\4 cup olive oil
- 1 small Onion, sliced
- 1 tsp. Garlic, minced
- 1 cup basmati rice
- 1 1/2 cups Chicken broth
- 1/2 teaspoon Saffron
- 1 1/2 teaspoons Parsley, chopped

  Method:  
1.Wash the rice and soak in plenty of water for about 11\2 hours.
2. Heat the oil in a heavy based saucepan. Add the onion and garlic and cook until just soft.
3.Toss in the rice and cook for 3 minutes, stirring frequently. Add the broth, saffron, and parsley.
4. Cover and reduce the heat to low. Cook for 15-18 minutes or until the liquid is absorbed.
5. Fluff with a fork before serving.
Serve with Raita.
Man Qazi Wati Had e Daramad
Baren Mani Bareg Kujam Int.

Offline Mahnaaz

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Re: Baask’s delicious cook book
« Reply #12 on: May 26, 2006, 11:19:44 PM »
Double Mango Salad

( serves 2)
Ingredients
1 cup cubed peeled ripe mango, divided
1 tablespoon fresh lime juice
1/2 teaspoon vegetable oil
1/2 teaspoon ground coriander
1/8 teaspoon salt
3 cups gourmet salad greens
1/2 cup sliced strawberries
1 tablespoon chopped pistachios
Method
Place 3/4 cup mango in a food processor; process until finely chopped. Add lime juice, oil, coriander, and salt; process until smooth, scraping sides of bowl once.
Combine 1/4 cup mango, greens, and strawberries in a large bowl. Divide salad between 2 serving dishes, and sprinkle with nuts. Serve with dressing.
Man Qazi Wati Had e Daramad
Baren Mani Bareg Kujam Int.

Offline Mahgul

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Re: Baask’s delicious cook book
« Reply #13 on: June 16, 2006, 03:43:27 PM »
Sandwich Recipes

(Yield: 1 1/4 cups Mayonnaise, 1 sandwich)
 
Olive oil Mayonnaise
1 cups Mayonnaise
1/4 cup Extra virgin olive oil
1/4 tsp. Garlic, fresh minced
1/2 tsp. Black pepper, ground

Sandwich

2 slices Toasted bread
3 Tbsp. Olive oil mayonnaise from above
6 slices Crisp pepper bacon
3 slices Tomato, sliced 1/2 inch thick
1 oz. wt, (1 handful) Gourmet salad greens mix

   
For mayonnaise - Whisk all ingredients together until smooth. Store
refrigerated.

For sandwich - Spread toast with mayonnaise, then layer remaining
ingredients. Cut in half and serve.

Offline Mahgul

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Re: Baask’s delicious cook book
« Reply #14 on: June 16, 2006, 03:50:34 PM »
Mango Kulfi - Indian ice cream

Yield: 6 servings

1 tb Unflavored gelatin
3 tb Water
4 Ripe mangoes
1/2 c Sugar
1 tb Lemon juice
1 1/2 c Whipping cream, whipped stiff
Shelled roasted pistachios ground

Mango Kulfi is a delightful Indian ice cream. Although it does not
have a custard base it does have a soft, creamy texture. You don't
even need and electric ice cream gizmo to make it! Kulfi is usually
molded into individual portions and garnished with lots of ground
roasted pistachio nuts.
Place water in a small saucepan; sprinkle with gelatin. Allow to
soften for five minutes; cook over low heat until dissolved. Peel and
pit mangoes. Puree flesh in a blender or food processor. You should
have 3-1/2 cups puree. Place mango in a large bowl; add sugar, lemon
juice and dissolved gelatin. Stir until the sugar dissolves.
Fold whipped cream into mango mixture. Place bowl in freezer until
mixture is half frozen; about one hour. Remove from freezer; beat
until smooth. Pack into individual bowls or molds; return to freezer
and freeze until about half frozen but still creamy. Garnish with
plenty or ground roasted pistachio nuts. Makes 6 1 cup molds