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Question: assalam o alaikum,plz would u like to tell me the recipie of green tea i shall b v thank ful to u Posted By: shumaila waseem Date: Monday, January 22, 2007 Chef's Reply: Hot Green Tea: - Bring cold water to a rolling boil and pour over tea bag. - Brew 1 - 1 1/2 minutes or to desired strength. - Remove tea bag. - Sweeten to taste with honey or sugar.       Question: Asalmwalekum, Dear Chef, I will be very pleased if you could provide me the recipe of "CHAPPLI KABAB". Looking forward to your reply. Naeem NOOR Posted By: Naeem NOOR Date: Monday, January 22, 2007 Chef's Reply: Chapli Kebab 1 kg mutton or beef mince 3 green chillies finely chopped 1 bunch chopped coriander 2 table spoon original corn flour 2 ½ spoon coriander seed (half crushed) National Iodized/Refined Salt to taste 1 tea spoon dried pomegranate seed (Anar dana) 1 table spoon of ginger and garlic paste 1 tea spoon National Red Chilli Powder 3 diced tomatoes 2 diced onions 1 slightly beaten egg How to Prepare: Combine all the spices and ingredients along with mince. Mix them well, make palm size cutlet. Then take 5 table spoon of oil, pour it on frying pan. Fry the kebabs on medium or low flame. Each side of kebab should be cook for 3 to 4 minutes. Serve the hot kebab with raita or green chutney.       Question: Asalmwalekum, Dear Chef, I will be very pleased if you could provide me the recipe of "CHAPPLI KABAB". Looking forward to your reply. Naeem NOOR Posted By: Naeem NOOR Date: Monday, January 22, 2007 Chef's Reply: Chapli Kebab 1 kg mutton or beef mince 3 green chillies finely chopped 1 bunch chopped coriander 2 table spoon original corn flour 2 ½ spoon coriander seed (half crushed) National Iodized/Refined Salt to taste 1 tea spoon dried pomegranate seed (Anar dana) 1 table spoon of ginger and garlic paste 1 tea spoon National Red Chilli Powder 3 diced tomatoes 2 diced onions 1 slightly beaten egg How to Prepare: Combine all the spices and ingredients along with mince. Mix them well, make palm size cutlet. Then take 5 table spoon of oil, pour it on frying pan. Fry the kebabs on medium or low flame. Each side of kebab should be cook for 3 to 4 minutes. Serve the hot kebab with raita or green chutney.       Question: rusgully ki recipi banana batyen pleas Posted By: neeli Date: Monday, January 22, 2007 Chef's Reply: Ras Gulla Ingredients - 4 cups full cream milk - 1 cup sugar - 2 cups water - 1 tbsp plain flour - 1 tbsp rose water - 1 tsp lemon juice Heat the milk to boiling point and add the lemon juice to curdle. When completely curdled pour into a muslin bag and allow to drain. When almost dry press the bag with a weight and leave to drain further. Once the solid residue is formed, add flour and knead to a soft dough. Form into small balls. Boil sugar and water for five minutes to make a syrup and carefully drop in the balls gently. Cook the balls in the syrup for fifteen minutes. Cool and add rosewater. Serve the rasagullas chilled in the syrup.       Question: i want recipe of 'gajjar ka halwa'' Posted By: mariyam aamir Date: Monday, January 22, 2007 Chef's Reply: Gajar-ka-Halwa Serves 6 Preperation Time 1 Hour Contents Carrot Ingredients 1.5 kilo Carrots 200 gram condensed milk Two tablespoons ghee or saltless butter Handful of grated cashewnuts, almonds and soaked raisins Recipe (Step 1) Take a kilo and a half of biggish, red carrots and grate them after washing thoroughly. (Step 2) Put the entire grated carrots in a pressure cooker and steam for two minutes. (Step 3) Thereafter remove the lid of the pressure cooker. Keep the flame on so that the excess water is dried up. (Step 4) Keep turning the grated carrots now and then to save them from getting burnt at the bottom of the cooker. (Step 5) Pour some 200 gms of sweetened condensed milk and two tablespoons of ghee (or saltless butter) over the carrots in the cooker, that remains on the flame. (Step 6) The Gajar-ka-Halwa needs to be quasi-dry so one must continue with the cooking till the carrots, milk and ghee are sufficiently blended. Then turn off the flame. (Step 7) Sprinkle a handful of grated cashewnuts and almonds, as also soaked raisins, over the Halwa. This delicious gajar ka halwa can be served straighaway or cooled and kept in the refrigerator to be reheated and served as a dessert. This method produces a Gajar-ka-Halwa, which is not heavy while retaining the goodness of carrots.