Author Topic: Tips And Tricks Of Kitchen (Read 7712 times)

Jatt Mullanpuria · « **Reply #20 on:** January 20, 2015, 12:32:13 AM »

Quote from: ~Princess~ on January 19, 2015, 10:49:56 AM

O keda hunda...? :wait:

tofu da baneya hoya or soy da. mein cheeney dekhe bhot banaunde.

mera tip..

nimbu nu hand naal roll kar lawo.. juice kaddan ton pehlan.. outer skinn soft hojandi and inner part too.. pher juice bhot nikalda fast, easy lemonade

Punjabi Janta Forums - Janta Di Pasand · « **Reply #20 on:** January 20, 2015, 12:32:13 AM »

~Princess~ · « **Reply #21 on:** January 20, 2015, 01:28:38 AM »

Quote from: Jattnetics on January 20, 2015, 12:32:13 AM

tofu da baneya hoya or soy da. mein cheeney dekhe bhot banaunde.

mera tip..

nimbu nu hand naal roll kar lawo.. juice kaddan ton pehlan.. outer skinn soft hojandi and inner part too.. pher juice bhot nikalda fast, easy lemonade
[/quote
Ohk...

@

Cutter · « **Reply #22 on:** January 20, 2015, 04:32:20 AM »

Daso kida Banda chicken without oil? :rockon:

~Princess~ · « **Reply #23 on:** January 20, 2015, 04:35:36 AM »

Quote from: ∂нєєтн on January 20, 2015, 04:32:20 AM

Daso kida Banda chicken without oil? :rockon:

Dasseya ta c nonstick ch try kr k dekh leyo...

Cutter · « **Reply #24 on:** January 20, 2015, 04:53:35 AM »

Nahi m talking abt sabji with gravy :superhappy:

~Princess~ · « **Reply #25 on:** January 20, 2015, 05:08:31 AM »

Quote from: ∂нєєтн on January 20, 2015, 04:53:35 AM

Nahi m talking abt sabji with gravy :superhappy:

INGREDIENTS

1 kilo chicken, cut into medium pieces, cleaned properly. i recommend you wash it with salt and vinegar for that extra "glow".
3 medium sized onions, chopped finely
1 1/2 tablespoons of ginger garlic paste. If using normal ginger and garlic, a medium sized ginger and approx 4-5 garlic cloves crushed using a grinder or a mortar and pestle.
4 chilies, slit in half
2 tomatoes chopped in small cubes
1 tablespoon coriander powder
2 tablespoons red chilly powder
1 1/2 teaspoons black pepper powder
1 teaspoon of garam masala powder
1 cup curd. For me a cup would mean about 4 tablespoons. Those of you'll who love curd, go ahead and use 5. Bear in mind the curd should not be too sour.
Salt to taste.
Coriander leaves to garnish
METHOD

In a saucepan, combine all the ingredients in the order mentioned above, except for the coriander leaves, and cook on a medium flame for approx 35 minutes, or till the chicken is done. Tada, oil free chicken curry is ready! Garnish generously with coriander leaves.

Mainu actually nai pta but net to search kr k dassya aa m... :he:

Cutter · « **Reply #26 on:** January 20, 2015, 05:11:54 AM »

Quote from: ~Princess~ on January 20, 2015, 05:08:31 AM

INGREDIENTS

1 kilo chicken, cut into medium pieces, cleaned properly. i recommend you wash it with salt and vinegar for that extra "glow".
3 medium sized onions, chopped finely
1 1/2 tablespoons of ginger garlic paste. If using normal ginger and garlic, a medium sized ginger and approx 4-5 garlic cloves crushed using a grinder or a mortar and pestle.
4 chilies, slit in half
2 tomatoes chopped in small cubes
1 tablespoon coriander powder
2 tablespoons red chilly powder
1 1/2 teaspoons black pepper powder
1 teaspoon of garam masala powder
1 cup curd. For me a cup would mean about 4 tablespoons. Those of you'll who love curd, go ahead and use 5. Bear in mind the curd should not be too sour.
Salt to taste.
Coriander leaves to garnish
METHOD

In a saucepan, combine all the ingredients in the order mentioned above, except for the coriander leaves, and cook on a medium flame for approx 35 minutes, or till the chicken is done. Tada, oil free chicken curry is ready! Garnish generously with coriander leaves.

Mainu actually nai pta but net to search kr k dassya aa m... :he:

Without Enaa khajal hon to keha Mai :D:

~Princess~ · « **Reply #27 on:** January 20, 2015, 05:13:22 AM »

Quote from: ∂нєєтн on January 20, 2015, 05:11:54 AM

Without Enaa khajal hon to keha Mai :D:

Fer bneya bnaeya leayo te khao... :D:

Cutter · « **Reply #28 on:** January 20, 2015, 05:14:40 AM »

Quote from: ~Princess~ on January 20, 2015, 05:13:22 AM

Fer bneya bnaeya leayo te khao... :D:

Is vich oil hona m sure :huh:

~Princess~ · « **Reply #29 on:** January 20, 2015, 05:15:42 AM »

Quote from: ∂нєєтн on January 20, 2015, 05:14:40 AM

Is vich oil hona m sure :huh:

Fer kise nu keh do koi bna k khva dau....

Cutter · « **Reply #30 on:** January 20, 2015, 05:17:43 AM »

Quote from: ~Princess~ on January 20, 2015, 05:15:42 AM

Fer kise nu keh do koi bna k khva dau....

Menu aunda bnauna thanx :pagel:

~Princess~ · « **Reply #31 on:** January 20, 2015, 05:19:27 AM »

Quote from: ∂нєєтн on January 20, 2015, 05:17:43 AM

Menu aunda bnauna thanx :pagel:

Lol ok gud fer bna leyo... :smile:

~Princess~ · « **Reply #32 on:** January 23, 2015, 09:24:54 AM »

Store spices in a cool, dark place, not above your stove. Humidity, light and heat will cause herbs and spices to lose their flavor.

~Princess~ · « **Reply #33 on:** January 24, 2015, 09:46:59 AM »

To keep ginger-garlic paste fresh for longer duration, mix oil and salt while preparing it and store it in an airtight container in refrigerator.

Laadli Aman · « **Reply #34 on:** January 25, 2015, 02:53:28 AM »

~Princess~ · « **Reply #35 on:** January 26, 2015, 03:28:43 AM »

To keep each rice grain separate after cooking and to retain its white color, add 2-3 drops of lemon juice while cooking.

~Princess~ · « **Reply #36 on:** January 27, 2015, 07:06:14 AM »

When making a soup, sauce, or casserole that ends up too fatty or greasy, drop in an ice cube., the ice will attract the fat, which you can then scoop out.

♥ҡąṃąl♥ · « **Reply #37 on:** January 27, 2015, 07:26:47 PM »

nice

~Princess~ · « **Reply #38 on:** January 28, 2015, 12:45:35 AM »

thank you :smile:

...
.
.
Ginger can be tricky to peel with all its bumps and irregularities. Rather than using a paring knife or vegetable peeler, reach for the spoon. Scrape it against the skin and it'll come right off, following every contour and minimizing waste.

~Princess~ · « **Reply #39 on:** February 01, 2015, 06:06:53 AM »

Author Topic: Tips And Tricks Of Kitchen (Read 7712 times)

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