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Bar-B-QLearn and Share all kind of Bar-B-Q Recipes and much more.
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Bar-B-Q | barbq4cook.blogspot.com Reviews
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Learn and Share all kind of Bar-B-Q Recipes and much more.
barbq4cook.blogspot.com
Bar-B-Q: May 2009
http://barbq4cook.blogspot.com/2009_05_01_archive.html
Wednesday, May 13, 2009. Wild figs (goolar) 250 gm. Bengal gram (kaala chana),. Split and husked 60 gm/ 1/4 cup. Cumin (jeera) seeds 5 gm/1 tsp. Garam masala 2.5 gm/ 1/2 tsp. Garlic paste 10 gm/2 tsp. Oil to shallow fry. Onions, chopped fine 60 gm/ 1/4 cup. Red chilli powder 5 gm/1 tsp. Turmeric (haldi) powder 2.5 gm/ 1/2 tsp. Vinegar 7.5 ml/ 1 1/2 tsp. Add garam masala and grind the fig, gram and spice mixture to a fine paste. Time: Preparation: 2 hours, Cooking: 2 hours. Links to this post. Halved 300 ...
Bar-B-Q: Tandoori Roti
http://barbq4cook.blogspot.com/2009/05/tandoori-roti.html
Wednesday, May 13, 2009. Whole wheat flour 480 gm/2 cups. Clarified butter (ghee) to grease baking tray. Time: Preparation: 30 minutes, Cooking: 7 minutes for each roti. To Serve: Serve with any curry. Subscribe to: Post Comments (Atom). View my complete profile. Ethereal template. Powered by Blogger.
Bar-B-Q: Goolar Kebab
http://barbq4cook.blogspot.com/2009/05/goolar-kebab.html
Wednesday, May 13, 2009. Wild figs (goolar) 250 gm. Bengal gram (kaala chana),. Split and husked 60 gm/ 1/4 cup. Cumin (jeera) seeds 5 gm/1 tsp. Garam masala 2.5 gm/ 1/2 tsp. Garlic paste 10 gm/2 tsp. Oil to shallow fry. Onions, chopped fine 60 gm/ 1/4 cup. Red chilli powder 5 gm/1 tsp. Turmeric (haldi) powder 2.5 gm/ 1/2 tsp. Vinegar 7.5 ml/ 1 1/2 tsp. Add garam masala and grind the fig, gram and spice mixture to a fine paste. Time: Preparation: 2 hours, Cooking: 2 hours. View my complete profile.
Bar-B-Q: Tandoori Prawns
http://barbq4cook.blogspot.com/2009/05/tandoori-prawns.html
Wednesday, May 13, 2009. Prawns 12 king size. Carom (ajwain) seeds 5 gm/1 tsp. Chick-pea flour 45 gm/3 tbs. Chaat masala 5 gm/1 tsp. Garam masala 5 gm/1 tsp. Garlic paste 45 gm/3 tbs. Ginger paste 45 gm/3 tbs. Lemon juice 120 ml/ 1/2 cup. Turmeric (haldi) powder 2.5 gm/ 1/2 tsp. White butter for basting. Yellow chilli powder 5 gm/1 tsp. Yogurt 480 ml/2 cups. Reserve 2 tablespoons lemon juice and mix the rest with the ginger and garlic pastes. Time: Preparation: 2 hours, Cooking: 15 minutes.
Bar-B-Q: Varta Kozi Masala Chicken
http://barbq4cook.blogspot.com/2009/05/varta-kozi-masala-chicken.html
Wednesday, May 13, 2009. Varta Kozi Masala Chicken. Varta Kozi Masala Chicken. Chicken drumsticks 800 gm/12. Chick-pea flour 30 gm/2 tbs. Flour 30 gm/2 tbs. Garlic paste 15 gm/3 tsp. Ginger, chopped 5 gm/1 tsp. Ginger paste 15 gm/3 tsp. Green chillies, chopped 3. Oil to deep fry. Lemon juice 30 ml/2 tbs. Red chilli powder 5 gm/1 tsp. Time: Preparation: 2 1/4 hours, Cooking: 20 minutes. To Serve: Serve with French fries, salad and mint chutney. Subscribe to: Post Comments (Atom). View my complete profile.
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Sweet Dish: Carrot Muffins
http://sweetdish4cook.blogspot.com/2009/06/carrot-muffins.html
All Sweet Dish Recipes. Tuesday, June 9, 2009. 1 2 cup whole-meal plain flour. 1 2 cup plain flour. 2 teaspoons baking powder. 2 tablespoons soft brown sugar. 1 4 cup grated carrot (about 1 2 small). 1 4 cup grated zucchini (about 1 2 small). 1 tablespoon poppy seeds. 60 gm polyunsaturated margarine, melted. 2 eggs whites, lightly beaten. 1 3 cup low-fat milk. Subscribe to: Post Comments (Atom). Phal Mai Rabri Kulfi. Flakes with Ice Cream. Crispy Bread Slice Dessert. View my complete profile.
Sweet Dish: Saffron Kulfi
http://sweetdish4cook.blogspot.com/2009/06/saffron-kulfi.html
All Sweet Dish Recipes. Tuesday, June 9, 2009. 1 tin condensed milk. 1/2 tsp saffron strands or powder. 10-12 almonds, chopped and blanched. Mix together milk, condensed milk, flour and khoya. Bring to boil, stirring constantly. Reduce heat and cook for 10 minutes, or more until it thickens slightly, stirring constantly. Remove from fire and cool. Add almonds and saffron dissolved in one teaspoon of water. Fill into kulfi moulds and freeze overnight. Serve with falooda. Subscribe to: Post Comments (Atom).
Curry: Raan-e-Dumpukht
http://curry4cook.blogspot.com/2009/05/raan-e-dumpukht.html
Thursday, May 14, 2009. Leg of lamb 1 kg. Black cumin (shah jeera) seeds 5 gm/1 tsp. Chaat masala 5 gm/1 tsp. Cheese, grated 60 gm/ 1/4 cup. Cocktail onions, chopped 20 gm/4-5. Coriander leaves 10 gm/2 tsp. Garam masala 2.5 gm/ 1/2 tsp. Garlic, chopped 30 gm/2 tbs. Garlic paste 10 gm/2 tsp. Ginger, chopped 160 gm/ 2/3 cup. Ginger paste 10 gm/2 tsp. Green chillies, chopped 10 gm/2 tsp. Lemon juice 15 ml/1 tbs. Malt vinegar 75 ml/5 tbs. Mint, chopped 10 gm/2 tsp. Onion rings 120 gm/ 1/2 cup.
Sauces: Cheese Sauce
http://sauces4cook.blogspot.com/2009/05/cheese-sauce.html
Friday, May 22, 2009. Cheese, grated 25 gm. Salt and pepper to taste. Melt the butter in a saucepan. Add the flour and stir well. Pour in the milk, stirring slowly to avoid lumps forming. Cook till the mixture leaves the sides of the pan. Season with salt and pepper and add the cheese. Simmer for 5 minutes over low heat. Pour into a blender and blend for 30 seconds. Subscribe to: Post Comments (Atom). View my complete profile. Ethereal template. Powered by Blogger.
Sea Food: Prawns with Coconut Curry
http://seafood4cook.blogspot.com/2010/09/prawns-with-coconut-curry.html
All Sea Food Recipes. Wednesday, September 22, 2010. Prawns with Coconut Curry. Prawns with Coconut Curry. 1 kg fresh prawns, shelled and deveined. 1 tsp cumin seed powder. 2 tsp chilli powder. 3 medium onions, ground. 5 green chillies, ground. 1 bunch fresh coriander, ground. 1 tsp garlic paste. 4-5 tomatoes, pureed. 2 stalks curry patta. 2 tbsp instant coconut powder. Mix coconut powder with a cup of water and add to prawns. Simmer for about 10 minutes or till the prawns are tender. Fish in Tomato Curry.
Salad: Sweet Chutney
http://salad4cook.blogspot.com/2010/09/sweet-chutney.html
Sunday, September 19, 2010. Chili powder 1 tsp. Coriander seeds 1 tsp. Roasted cumin seeds 1 tsp. For sweet chutney, soak tamarind in 1/2 pint hot water and strain out its pulp. Grind jaggery with all other ingredients. Add water according to consistency required and decorate with chopped coriander leaves when serving. Subscribe to: Post Comments (Atom). View my complete profile. Ethereal template. Powered by Blogger.
Sweet Dish: June 2009
http://sweetdish4cook.blogspot.com/2009_06_01_archive.html
All Sweet Dish Recipes. Tuesday, June 9, 2009. Rice Saila 3 cups, soaked for 6-7 hours. Sugar 2 1/2 cups. Pistachios 10, peeled and finely chopped. Almonds 10, peeled and finely chopped. Yellow food color 1/2 tsp. Colored ashrafies few, cut in twos. Bring water to boil in a large pan, add drained rice, 2 cloves and 3 cardamoms. When rice is almost done, strain in a colander and leave in colander for a few minutes. Turn the rice out in a large open bowl. Links to this post. 1 1/2 cup walnut roughly. Boil ...
Snackes: Strawberry Glaze
http://snackes4cook.blogspot.com/2009/05/strawberry-glaze.html
Friday, May 22, 2009. 1/2 tsp lime juice. Few drops red food colouring. 1 tsp gelatin (optional). Combine sugar and water and cook for 15-20 minutes or until thickened. Stir periodically. Set aside to cool. Save a few strawberries for decoration and liquidize the rest. Combine the cooled sugar syrup, lime juice, colouring, liquidized strawberries and gelatin. Pour over the cheesecake and refrigerate till set. Subscribe to: Post Comments (Atom). View my complete profile.
Soup: Tomato soup
http://soup4cook.blogspot.com/2009/05/tomato-soup-ingredients-1-kg-tomatoes-2.html
Friday, May 22, 2009. 4 slices of bread (cut into cubes). 2 tbsp cornflour (dissolved in water). 1 cup chicken stock. 1 tsp Chinese salt. 1 tsp chilli sauce. 1 tsp Soya sauce. Salt and pepper to taste. Boil tomatoes with a cup of water along with cinnamon and cardamoms. Boil until soft. Blend in a food processor. Transfer the mixture in a pan and add seasoning, corn flour and chicken stock. Bring to a boil until it becomes thick. Fry bread pieces in oil. Serve hot with fried bread.
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Hem | BAR BQ
LIVE @ BAR BQ. LIVE @ BAR BQ. Välkommen till grillkrogen som tar öl and whisky på allvar. Välkommen in i vår varmt inredda matsal och till en smakresa som startar med svensk husmanskost och slutar med en grillmeny med rötter i det sydeuropeiska och amerikanska grillköket. I vår bar finner ni mer än 30 olika whisky och över 70 sorters öl från 20 länder, dessutom finner ni ett stort utbud med bitter och andra spiritus" av alla de slag. Vår After Work fortsätter hela hösten:-). Beställ BAR BQ's nyhetsbrev!
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Bar-B-Q
Wednesday, May 13, 2009. Wild figs (goolar) 250 gm. Bengal gram (kaala chana),. Split and husked 60 gm/ 1/4 cup. Cumin (jeera) seeds 5 gm/1 tsp. Garam masala 2.5 gm/ 1/2 tsp. Garlic paste 10 gm/2 tsp. Oil to shallow fry. Onions, chopped fine 60 gm/ 1/4 cup. Red chilli powder 5 gm/1 tsp. Turmeric (haldi) powder 2.5 gm/ 1/2 tsp. Vinegar 7.5 ml/ 1 1/2 tsp. Add garam masala and grind the fig, gram and spice mixture to a fine paste. Time: Preparation: 2 hours, Cooking: 2 hours. Links to this post. Halved 300 ...
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BAR B Q 4 REAL. BAR B Q 4 REAL. Thanks for stopping by. Have a look around my website, I hope you enjoy. If you want to get in touch with me, please use my contact form. So happy to finally have my site live. Please contact me with any requests or questions.
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