Results Cooking Contest

Title for Randhrio Rani-Kitchen Queen Goes to Zulekha Bai Poll Results

		PERCENT
Dhokra by Zulekha Bai		29.41%
Bajre aur qeeme k kabab by Sara Jameel		14.71%
Leele Masale ji aknee by Fatima Ghani		14.71%
Gur papdi by Shumaila Arif		5.88%
Sheer Khurma by Mrs Hanif		5.88%
Gur Paapdri by Sana A Karim		5.88%
Malpura by Sumaira Mateen		5.88%
Gobhi Aur Meethi by Sadaf Ghaffar		5.88%
Khatte Potatto Balls by Ambreen Merchant		5.88%
Shami Kabab by Rabia Rizwan		2.94%
Bhel Puri by Saima Zeeshan		2.94%
Kokum Karhi by Farzana Dhedhi		0%

Cooking Contest-Bajre aur qeeme k kabab by Sara Jameel

* 1 kg  qeema
* 250 g bajra flour
* 250 g yogurt
* 10-12 spring onions, finely chopped
* 12-15 green chillies, finely chopped
* 1 bunch fresh coriander leaves, finely chopped
* 2 medium tomatoes, skinned and chopped
* Salt to taste 


Add all ingredients to the qeema except tomatoes
increase or decrease quantity of bajra flour (should bind well).
 Leave to marinate for 2-3 hours.
 Mix well. Add tomatoes just before frying.
Heat oil, take about 1 tbl sp of the marinated beef and drop gently into oil and fry.
Do not turn the kababs immediately, as they will break.
Lower heat to medium and turn over once.
Remove and place on paper to drain extra oil. 

Cooking Contest..Bhel Puri by Saima Zeeshan

2 cups murmura (kurmura/ mamra/ puffed rice)

1 small potato- boiled, peeled and cubed

1 small tomato- chopped

1 small onion- chopped

2 green chillies- chopped

1 tbsp peanuts (moongphali)

1/2 tsp chaat masala

1/2 tsp salt or to taste

3 tbsp meethi chutney 

2 tbsp green chutney

1. Dry roast the peanuts in a heavy bottomed vessel (karahi). Take them out and in the same karahi, dry roast the murmura on medium heat stirring continuously till they begin to change color.

2. In a large bowl, mix all the above ingredients and serve immediately.

Recipe of  meethi chutney

2 tbsp sugar or gur (jaggery)

1 tbsp amchoor (dried mango powder)

1/4 tsp salt

1/4 tsp red chilli powder

1/4 cup water

1/2 tsp roasted jeera (cumin seeds)

1. Take a small heavy bottomed vessel and mix all the above ingredients in it.

2. Cook till everything dissolves and chutney gets the right consistency. 

Cooking Contest-Shami Kabab by Rabia Rizwan

• 1 kilogram Beef
1 cup Gram Lentils(channa daal)

½ tsp. Cumin Seeds (Sufaid Zeera)
10 Red Chilli Pods (Saabut Lal Mirch)
4 Black Cardamoms (Bari Kaali Ilaichi)
12 Black Peppercorns (Kaali Mirch)
12 cloves of Garlic (Lehsan)
1" piece of Cinnamon Stick (Dal Cheeni)
1 small piece of Ginger Root (Adrak)
½ tsp. Coriander Seeds (Saabut Dhania)
1 tbsp. Plain Yogurt
1 Egg (beaten)
Salt (to taste)D
• Cooking Oil (as needed - for frying)
• 1 bunch of Fresh Coriander Leaves (Hara Dhania) (finely chopped)
• 1 small piece of Ginger Root (Adrak) (finely chopped)
• 1 bunch of Fresh Mint (Podina) (finely chopped)
• 1 large Onion (finely chopped)

1. Pour 5 cups of water in a pan, add beef, washed lentils, all of the dry spices, plain yogurt, ginger, and garlic. Boil mixture on medium heat until the meat becomes tender. Remove from heat. Let it cool.
2. Meanwhile prepare the stuffing. Mix all of the chopped ingredients, onion, ginger, coriander leaves, and mint leaves together.
3. Grind beef mixture in a food processor. Pour in the beaten egg and knead well.
4. Break off 1 tablespoon of the mince paste, wet your palm and place it in the center of your palm. Shape it into a smooth ball. Indent the center with your thumb and press a little of the stuffing mixture into this. Fold the sides over carefully and reshape into a smooth half flat round shape.
5. Repeat this with the remaining mince. Heat a heavy based frying pan and add just enough oil to cover the surface. Add 3 to 4 kababs at a time and fry on low heat to a crisp golden color on both sides.

Cooking Contest-Sheer Khurma by Mrs Hanif

• 2 litres milk, boiled and reduced to 1 ¼ litres 
• A handful of almonds, crushed
• A handful of cashewnuts, crushed
• 1 tbsp pistas, chopped
• 8 sukhe khajur (chhuware), cut half length wise and soaked in ½ cup milk
• 1 ½ cups sugar 
• ½ jaiphal, grated
• 1 tsp elaichi powder
• ½ cup ghee
• 1 ½ cups seviyan

Heat ghee and fry the seviyan till evenly browned, then remove.

Fry the nuts except the pistas and sukhe khajur.
Heat the milk adding in the sugar. Allow the sugar to dissolve fully before adding the seviyan. Put in the nuts and keep stirring.
Now add the elaichi powder and nutmeg. Simmer on very low heat.
Serve warm.

Cooking Contest -Dhokra by Zulekha Bai

 Oil, 1 cup

Onions 1 cup, sliced 

Spinach, fresh, 250 grams 

Red Ripe Tomatoes 4 large whole

Carrots,3-4

Potato,  4 large 

Peas, fresh, 1 cup 

Eggplant(brinjal), fresh, 1  unpeeled 

Fenugreek(methi) leaves 1 cup 

Dill weed, fresh, 1/4 cup sprigs 

Beans, french, 1 cup 

Beans, red kidney, 1 cup 

Bean (Fava), Crisp Broad, 1cup 

Salt, 2 tsp 

Red chilli, 3 tsp 

Turmeric, ground, .5 tsp

Garlic Paste, 2 tsp

Ground Coriander seed, 3 tsp 

Cumin powder, 2 tsp 

FOR MUTHIYA: 

Millet Flour(bajre ka aata), 500 gms 

Oil or ghee, 3/4 cup

Green Chilli  paste, 1 tsp 

Coriander (cilantro) leaves paste, 1 tsp 

*Red chilli, 1/2 tsp 

Salt, 1 tsp 

Ground Coriander Seed, 1 tsp 

turmeric, 1/2 tsp 

cumin powder, 1/2 tsp 

Coriander (cilantro) leaves, raw, 1 pinch

Directions

1. Take oil in a pan. Add onion and fry till light golden brown.
2. Add fenugreek(methi) leaves, 1/4 cup water, red chillies, coriander powder, cumin powder, turmeric, salt, garlic and tomatoes, fry till oil separates.
3. Add spinach, carrots, potatoes, peas, three kinds of beans, and 1 cup water, cover and cook on medium heat.
4. When vegetables become tender, add 2-3 cups of water, eggplant, dill weeds, green chillies and mix. Bring to boil, and then add muthiya, and cook on low heat. After 2-3 mins add coriander leaves. Again simmer for 10-12 mins.

MUTHIYA:
1. Mix all the ingredients except ghee.
2. Add the ghee gradually and continue mixing. Make it into dough. Cut into small balls.
3. press the small dough balls in your wrist to get finger depression prints on one side.

You can also add Fish if you like

Cooking Contest-Gur Papdi by Shumaila Arif

Ingredients

• 2 cups Wheat Flour
• 1 1/2 cup jaggery(grated)
• 1 cup ghee
• 1/2 tsp elaichi powder
• Badam grated just for topping(optional)

Directions

1. Grate Gur.Should be uniformly grated smooth.
2. Heat 2 tbsp ghee in a kadai and add wheat flour and roast it.When the colour starts changing,pour the remaining ghee and roast well till badami colour.Aromatic throughout the house.
3. Add elaichi powder.
4. Add jaggery gur and switch off the gas immediately.
5. On that heat itself,stir well so that jaggery Gur mixes with ghee and wheat.
6. Grease ghee in a plate and pour that gurpapdi in it.Spread evenly with the rolling pin.
7. Cut it into desired shapes and on the top drizzle grated almond.This is optional.
8. Tasty Gur papdi is ready.

Cooking Contest- Gobhi Aur Meethi by Sadaf Ghaffar

Gobhi   derh kilo
Adrak paste 4 tbl spoon
Pyaz 150 gm
Tamatar 150 gm
Lal mirch ½ tea spoon
Lemon juice 1 lemon ka
Zeera 1/3 tea spoon
Ghee ½ cup
Meethi 400 gm
Lehsan paste 4 table spoon
Namal hasb e mansha
Haldi pwdr 1/3 tea spoon
Green dhania
Dahi 1 cup

Gobhi ko dho kar uske phool alag alag kar lein
Aik pateli me namak daal ke pani ubal lein aur kati hui gobhi us me daal dein
Aik alehda bartan me oil garam karein aur pyaz konarm hone tak bhonein
Ab is me adrak lehsan ka paste mile dein aur 5 min taka chi tarah pakayein phir is me tamatar daal dein aur tel alehda hoen tak pakayein ab is me dahi baqi tamam masalhe meethi aur ubali hui gobhi daal dein.jab is me ubal aa jaye to mazeed 15 min tak pakayein,paish karne se kuch der pehle is me lemon nichor lein aur dhania se garnish kar dein
Chawalon ya roti se khayin

Cooking contest-Khatte Potatto Balls by Ambreen Merchant

Ingredients:
1 kg- potatoes, boiled
3 to 4 - garlic cloves,minced
1 to 2 - green chillies (or as per taste)
1/4 tsp - turmeric
1/2 tsp - mustard seeds
1/2 tsp - cumin seeds

2 pinch of coriander seeds(sabit Dhania)

Imli (soaked )or lemon seeds as per taste

Chaat masala tbl spoon

Grinded red chillie  tea spoon

Red chillie powder a pinch

 pich of garam masala

Few Corriander leaves

few sprigs of curry leaves
salt to taste

For the batter:
about 1 to 1/2 cups - gram flour
pinch of baking soda
little salt to taste ( take care since the filling has some salt too)
1/4 tsp - chilli powder (as per taste)

Boil the potato,peel themt

Add the potatoes along with the rest of the ingredients for the filling and mash them well till there are no lumps

Make small balls out of them.

Mix all the ingredients for the Batter, add some water till you get a thick batter.

It should be thick enough to make a smooth coating for the potato balls.

Drop the prepared balls in the batter, coat them with all over.

Heat oil in a pan

Drop these balls in hot oil. Fry them.

Take care to see that oil is not too hot.

Keep it med-high and once you drop the balls inside lower the heat a bit.

Remove when reddish yellow.

Serve with some ketchup or green chutney.

Cooking contest-Kokum Karhi by Farzana Dhedhi

Kokum 6-7(if powdered almost a pinch)

Ajwain a little

Sabut Laal Mirch 8 to 10

Black Pepper(sabut) 5-6

Salt to taste

Coconut ½(powdered or grinded)

Cocounut water ½ cup

Oil 2 spoon

Water

Steps:

In a sauce pan fry laal mirch till almost dark brown

Add the other spices

Add in slowly coconut water and powder

Add water as required

Leave to simmer for half hour

Kokum karhi is ready

Cooking Contest-Gur Paapdri by Sana A Karim

Gur ½ kg(cut into pieces)
Oil 2 cup
Gond 200 gm
Elaichi  2-3
Pista 100 gm
Almonds 100 gm
Kajo 100 gm
Til 50 gm
Coconut 100 gm
Akhroot 100 gm
Maida ½ kg
Any or all of the dry fruits you like.Chop all the dry fruits leaving only a little sabut for garnishing
Add half oil in a pan and  add gond and fry on a medium flame when it turns golden brown and increase in quantity take it out and set aside to cool for a while than grate it
In the oil in the pan fry the aata stir it up hard and well till it starts giving smell and turns slightly reddish.
Take another pan put the remaining oil in it add elaichi and then add pieces of gur
When gur melts and comes in the form of a paste add the already fried atta in it stir and mix well add the grated gond and stir well and hard
Slowly add the grinded or the chopped dry fruits one by one and continuously stir otherwise the maida will turn dark brown and spoil the taste
When finely mixed take out in a open dish and add the dry fruits left aside for garnishing cut mark square pieces on the dish but do not take them out until it cools down and get hardened,

Cooking Contest-Leele Masale ji Akni By Fatima Ghani

Chicken/Mutton/Beef 1 kg
Rice 1 kg  soaked in 5 glass of water for half hour(1 litr)
2 onion chopped
11/2 cup oil
 2 tsp zeera,
4-5 elaichi open it
 garlic 6-7,
2 cinnomon sticks,
5-6 long
Garam masala mix 1/2 tea spoon
badian phool,
8-10 black pepper
ginger 1 inch piece
green chillies 8 to 10 or as you like
salt to taste
tomatto ( a bit green)
Dhania Powder 2 tbspoon
Dhania fresh
potatoes 4-5 cut into 2
yougurt 1 cup

Fry onions n just before it turns gold add in Zeera,elaichi,long,cinnomon sticks,Garam masala mix,badian phool, black paper ginger-garlic paste and close the lid of the pot for a while and then stir it well for a few minutes.
When onions r pinky gold add meat chopped green chillies, 1 tsp salt and 2 tsp dhania powder.
Let it cook a bit then add yougurt and potataoes. (in case of beef potatotoes should be put in when the meat is tender)
When the meat is tender(cooked) and oil comes out (that is water dries) add the soaked rice with water.

 Cook on high heat n stir the rice several times.
When little water left  add tomato and leave to simmer and cover lid till rice is cooked.
Garnish with fresh chopped corriander.
Serve with yogurt raita

Cooking Contest January 2011

We have got 15 recipes out of which we had to discard three as they either missed the ingredients,composition or the steps of cooking, try it out:)we will post daily till Friday and you can vote for the best one on Saturday and Sunday.
 Results Will be announced on monday 7th february 2011 inshaAllah

Cooking Contest..Malpura by Sumaira Mateen

Ingredients for Malpura

Maida  2 cup

Soji       2 tbl spn

Sugar     ¾ cups

Ghee     2 tbl spoon

Baking soda ½ tea spoon

Milk  1 cup

Eggs 4

Zarda colour 1 chutki

Oil to fry …

Mix them all well making a thick paste,and leave for 1 hour

After one hour heat the pan and add some oil, put almost 4 to 5 tbl spoon of the mixture in the pan and cook it well from both sides,take out when golden

For cream:

Milk 1 kg

Sugar 3 tbl spn

Cream 2 tbl spoon

Milk powder 4 tbl spoon

Elaichi 2 grinded

Heat all ingredients in a pot until thick and keep it in the refrigerator

Serve the hot malpura with cold creame it tastes yummyJ

Cooking Contest

Lasanr,dhokra, bajre ji roti,tandre ji bhaji,masub,sundheelo, aatho,khao sou,anthro,murbo,bajre ja kabab,warion................Only a few of the very very different, delicious and rich foods of memon cuisine..There is a long lsit of such foods and here we announce the recipe competition for Memon Females.Send us the recipe of any typical memon dish (ingredients+quantity+steps of cooking) and win the title of Rasoi Rani or kitchen queen!!submit your recipes at magnificentmemons@gmail.com by 23 January 2011.Winner would be chosen by voting.