Re: Aaj kya pakaaya/khaaya
ham gaaoN waale log arhar kii daal pe hii guzaaraa karte haiN! 
Re: Aaj kya pakaaya/khaaya
Kis ne kaha old fashioned? I make arhar daal all the time, serve with roti, salad and mint chutney.
no kababs?
Re: Aaj kya pakaaya/khaaya
are you also from a pind like me? hehe 
Re: Aaj kya pakaaya/khaaya
In Shehnshah Babar’s words ’ ye Hindustani anaaj ke sath anaaj kaise kha lete hain’ 
Re: Aaj kya pakaaya/khaaya
Itna kuch ho tou gaya sath main ab kabab bhi banaon? :o
Nope not from a pind.
Ps: I am having major probs deciding what to cook today. 
Re: Aaj kya pakaaya/khaaya
hmmm…shahrii log bhii daal khaate haiN! 
aaj aap kabootar bhunaa [pigeon roast] huaa banaayeN aur “gaaRhaa coke” piyeN…ba’d meN dussehrii aam khaa leN! 
Re: Aaj kya pakaaya/khaaya
Garrhaa coke? 
Re: Aaj kya pakaaya/khaaya
haN na…k jisko pee kar suroor aa jaaye!
Re: Aaj kya pakaaya/khaaya
haN na...k jisko pee kar suroor aa jaaye! :D
aap ke pind ki soghat?
Re: Aaj kya pakaaya/khaaya
tauba, tauba, tauba! hamaare pinD meN masroor kun cheezeN nahiiN miltiiN…mujhe to shahr jaanaa paRtaa thaa!
Re: Aaj kya pakaaya/khaaya
My lousy attempt at making a cake. I was pressed for time–Box cake mix + frosting out of a can…no hating! 
Restored attachments:
Re: Aaj kya pakaaya/khaaya
I don’t know about the other posters, but I only post things that I make and that are worth showing, meaning that the daal chawal doesn’t make it to my camera. Neither do meals eaten out.
Re: Aaj kya pakaaya/khaaya
Pavlova
The hallmark of this beloved New Zealand and Australian dessert is that amazing, plate-sized layer of meringue. It’s crispy on the outside, but soft as marshmallows on the inside. Two things help accomplish this dual texture: one is beating the egg whites to soft peaks before beginning to add the sugar, which gives the meringue an airier texture; the second is adding a splash of vinegar to the whipped meringue, which helps it form a crust while keeping the middle soft. A whipped cream topping is my favorite for a featherlight dessert, but lemon or other fruit curds are also traditional—not to mention a good way to use up the leftover yolks! Either way, pile the pavlova high with fresh-cut fruit. Whatever is in season and totally ripe is what you should use.
This is a dessert that is meant to be eaten straight away, with abandon, and with friends. You can make the meringue layer ahead of time, and provided the weather isn’t insanely humid, it will keep in an airtight container for several days. But once you pile it with whipped cream and fruit, it needs to be eaten within a few hours or the meringue starts to soften and weep small beads of liquid sugar.
Meringue
1 teaspoon white vinegar
1 teaspoon vanilla extract
2 tablespoons cornstarch
Pinch of salt
4 egg whites
1 1/4 cup sugar
Topping
1 cup of heavy whipping cream
1 teaspoon vanilla extract
1 1/2 tablespoons sugar
Fruits, as desired, chopped, sliced.
Combine the whipping cream, vanilla and sugar and beat with mixer until soft peaks form. Refrigerate until ready to use.(Makes about 2 cups of whipped cream)
To prepare
Preheat the oven to 250F.
Line a cookie sheet with parchment paper, and draw a 7 to 8 inch circle on one side of the paper with non toxic marker/pencil. If making mini meringues, use drinking glasses as a guide.
To make meringue
Combine the vinegar, vanilla, cornstarch and salt in a bowl, and stir until cornstarch has dissolved.
In separate bowl, beat the egg whites at high speed until soft peaks form.
Beat in the sugar, 1 teaspoon at a time, until it is completely dissolved, the whites are no longer gritty, and stiff peaks form.
Gently fold the vinegar mixture into the egg-white mixture
To bake
Use a spatula to scrape the meringue onto the OTHER of side prepared parchment paper, working from the inside out, spread the meringue to fill the circle. Smooth the sides if desired or leave it in billowy lumps
Bake the meringue until the outside is crisp, dry and creamy/slight golden colour and sounds hollow when tapped. for about 1 hour 10 mins - 1 hour 30 mins.
Cracks may form in the top of the center, this is normal. Turn off the oven, and let the meringue cool in the oven, with the oven door slightly open. This prevents droplets from forming on the meringue.
To assemble
Place the meringue on a serving plate. Spoon whipped cream in the well of the meringue and leave an edge. Top with fruit topping of your choice.
Serve.
Chocolate Pavlova
Meringue
1 teaspoon white vinegar
1 teaspoon vanilla extract
2 tablespoons cornstarch
1/4 cup cocoa powder
Pinch of salt
4 egg whites
1 1/4 cup sugar
Continue with above Pavlova recipe.. very simple!
Additional Notes:
• Make It and Bake It: Bake the meringue as soon as you’re finished whipping the egg whites. If you let the egg whites stand for too long, they start to collapse and make a meringue that’s less wonderfully airy.
• Do Ahead: The meringue layer can be made several days ahead and kept tightly wrapped in plastic or in an airtight container until you’re ready to assemble the pavlova. However, meringue does not keep well in humid weather.
Re: Aaj kya pakaaya/khaaya
@Guac..ya made cake with lots of love and care! thumbs up.
Re: Aaj kya pakaaya/khaaya
recipes plz
Re: Aaj kya pakaaya/khaaya
Very simple but yummy
1[SUP]st[/SUP] layer of sponge fingers
2[SUP]nd[/SUP] of jelly
then tinned fruit cocktail
then custard topped with double cream
Re: Aaj kya pakaaya/khaaya
Tuna pasta bake with vegetables
olive oil
1 red and 1 yellow pepper , deseeded and sliced
crushed dried chillies
2 x 400g cans chopped tomatoes
garlic
pasta shapes of your choice
2 x 200g cans tuna steak in spring water, drained and flaked
breadcrumbs
Parmesan or any other cheese of your choice
Heat oil in a large saucepan and fry the onions until slightly brown. then add peppers and fry for about 5 mins until starting to caramelise. Add the garlic and chillies, cook for 30 secs, then tip in the tomatoes. Add any frozen vegetables. I added peas and sweet corn. Season. I added a bit of salt and Italian mixed herbs. add some ketchup simmer, uncovered, for 10 mins.
Meanwhile, cook the pasta according to pack instructions. Heat the grill/oven. Drain the pasta and mix into the tomato sauce, along with the tuna. Tip into a large ovenproof dish. Mix the breadcrumbs and Parmesan together and scatter over the top. Grill for 3-4 mins or until the topping is crisp and golden. You can leave the breadcrumbs out and just add cheese of your choice if you wish.
Sorry I don’t know the measurements as I cook by andaza
Re: Aaj kya pakaaya/khaaya
recipe of macronis please :cadet:
Re: Aaj kya pakaaya/khaaya
Very easy, you should know that 