tag:blogger.com,1999:blog-5083964640435032562024-03-13T02:45:12.310+01:00MIXCALCULATIONSALL ABOUT "EDIBLE STUFFS" THAT ARE FORMED AS A RESULT OF SELECTION,MEASUREMENT AND COMBINATION OF AVAILABLE INGREDIENTS IN MY KITCHENShaista Tabrezhttp://www.blogger.com/profile/09774960677574349757noreply@blogger.comBlogger54125tag:blogger.com,1999:blog-508396464043503256.post-64634617358452187202011-08-30T16:09:00.000+02:002011-08-30T16:10:26.954+02:00EID MUBARAK!!!<div dir="ltr" style="text-align: left;" trbidi="on">
<span class="Apple-style-span" style="color: #a64d79;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Today we are celebrating Eid-ul-fitr in UK and most parts of world. Eid marks the end of holy month of Ramadan. Though the celebrations for Eid start way too early with the start of Ramadan but it takes full swing near end and Chaand raat (the night before Eid) festive mood can be seen with girls putting on Henna on their hands,preparations for the Eid delicacies like sheer khurma,</span> l<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">ast minute shopping etc. </span></span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="color: #a64d79;">The day of eid starts with special eid prayers, and it is a "sunnah" (the way our Holy prophet P.B.U.H used to do it) to consume dates before going for prayers.</span><span class="Apple-style-span" style="color: red;"> </span></span><br />
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<span class="Apple-style-span" style="color: #a64d79; font-family: Verdana, sans-serif;">Eid is also called by many as MEETHI EID (SWEET EID) as it is associated with consumption of sweets. Muslims of different parts of world have their own traditions and customs as far as cooking is concerned. In Pakistan, Sewiyan (Vermicelli) and Sheer khurma are those sweet dishes which are associated with Eid and are being served to guests.</span><br />
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<span class="Apple-style-span" style="color: #a64d79; font-family: Verdana, sans-serif;">I also prepared this yum delicacy at home. It is quite easy to make, takes no time to prepare.</span><br />
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<span class="Apple-style-span" style="color: red; font-family: Verdana, sans-serif;"><b>INGREDIENTS:</b></span><br />
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<span class="Apple-style-span" style="color: red; font-family: Verdana, sans-serif;">VERMICELLI 150 GM</span><br />
<span class="Apple-style-span" style="color: red; font-family: Verdana, sans-serif;">CLARIFIED BUTTER/GHEE 2-3 TBSP</span><br />
<span class="Apple-style-span" style="color: red; font-family: Verdana, sans-serif;">CLOVES 2-4</span><br />
<span class="Apple-style-span" style="color: red; font-family: Verdana, sans-serif;">GREEN CARDAMOM SEEDS 3-4</span><br />
<span class="Apple-style-span" style="color: red; font-family: Verdana, sans-serif;">SUGAR HALF CUP</span><br />
<span class="Apple-style-span" style="color: red; font-family: Verdana, sans-serif;">WATER 3/4TH CUP</span><br />
<span class="Apple-style-span" style="color: red; font-family: Verdana, sans-serif;">RAISINS/KISHMISH OPTIONAL</span><br />
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<span class="Apple-style-span" style="color: red; font-family: Verdana, sans-serif;"><b>STEPS OF PREPARATION:</b></span><br />
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<span class="Apple-style-span" style="color: red; font-family: Verdana, sans-serif;">1. Take out vermicelli in a plate and break the large strands into smaller ones.<b> </b> </span><br />
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<span class="Apple-style-span" style="color: red; font-family: Verdana, sans-serif;">2. Now take a pan/pot, add ghee, add green cardamom and cloves.</span><br />
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<span class="Apple-style-span" style="color: red; font-family: Verdana, sans-serif;">3. Fry for a minute, add vermicelli, keep stirring, fry till it turns golden, take care flame is not too high otherwise vermicelli get burnt.</span><br />
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<span class="Apple-style-span" style="color: red; font-family: Verdana, sans-serif;">4. When it is fried, add warmwater and sugar, keep stirring, till it gets dried.</span><br />
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<span class="Apple-style-span" style="color: red; font-family: Verdana, sans-serif;">5. Sprinkle raisins or any nut of your choice, mix everything and serve. </span><br />
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Shaista Tabrezhttp://www.blogger.com/profile/09774960677574349757noreply@blogger.com0tag:blogger.com,1999:blog-508396464043503256.post-67327934582732409192011-08-29T14:48:00.000+02:002011-08-29T15:04:26.366+02:00TO THE RESCUE: FRIED RICE WITH RAITA COOLER<div dir="ltr" style="text-align: left;" trbidi="on">
<span class="Apple-style-span" style="color: red; font-family: Verdana, sans-serif;">Though my husband does not cook often but when he cooks something (and that happens once a blue moon:)...)it not only tastes great but also gets done in no time. One thing which he always wants to make is fried rice(totally HIS version). This rice dish is also a life saver as it requires ingredients which are always present in most of household and can be prepared in a jiffy. </span><br />
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<span class="Apple-style-span" style="color: red; font-family: Verdana, sans-serif;">It comes for our rescue when we come home hungry and there is nothing to eat or when I am too tired or not-in-mood of cooking (it happens rare, once or may be twice a year). Yesterday it came to the rescue once again when I did not want to cook any non-veg and he did not want to have any veg so he was all set to make his favourite dish. </span><br />
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<span class="Apple-style-span" style="color: red; font-family: Verdana, sans-serif;">It can be made with the left over rice. Here goes the fried rice which can be relished with raita cooler(made by me ofcourse..).</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><b><span class="Apple-style-span" style="color: blue;">FRIED RICE</span></b></span><br />
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<span class="Apple-style-span" style="color: red; font-family: Verdana, sans-serif;"><b>INGREDIENTS: </b></span><br />
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<span class="Apple-style-span" style="color: red; font-family: Verdana, sans-serif;">BOILED RICE 1 BOWL</span></div>
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<span class="Apple-style-span" style="color: red; font-family: Verdana, sans-serif;">CUMIN SEEDS 1/2 TSP</span></div>
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<span class="Apple-style-span" style="color: red; font-family: Verdana, sans-serif;">CLOVES 3-4</span></div>
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<span class="Apple-style-span" style="color: red; font-family: Verdana, sans-serif;">ONION 1 FINELY SLICED</span></div>
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<span class="Apple-style-span" style="color: red; font-family: Verdana, sans-serif;">GREEN CHILLI 2</span></div>
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<span class="Apple-style-span" style="color: red; font-family: Verdana, sans-serif;">CORIANDER POWDER TO TASTE</span></div>
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<span class="Apple-style-span" style="color: red; font-family: Verdana, sans-serif;">RED CHILLI POWDER TO TASTE</span></div>
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<span class="Apple-style-span" style="color: red; font-family: Verdana, sans-serif;">CINNAMON 2 PIECES</span></div>
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<span class="Apple-style-span" style="color: red; font-family: Verdana, sans-serif;">BAY LEAVES 2</span></div>
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<span class="Apple-style-span" style="color: red; font-family: Verdana, sans-serif;">SALT TO TASTE</span></div>
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<span class="Apple-style-span" style="color: red; font-family: Verdana, sans-serif;">BIRYANI MASALA 1/2-1 TSP</span></div>
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<span class="Apple-style-span" style="color: red; font-family: Verdana, sans-serif;">SPRING ONION 1 (GREEN PORTION)</span></div>
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<span class="Apple-style-span" style="color: red; font-family: Verdana, sans-serif;">CAJUN SPICE TO TASTE</span></div>
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<span class="Apple-style-span" style="color: red; font-family: Verdana, sans-serif;">OIL 2 TBSP</span></div>
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<span class="Apple-style-span" style="color: red; font-family: Verdana, sans-serif;"><b>STEPS OF PREPARATION:</b></span><br />
<span class="Apple-style-span" style="color: red; font-family: Verdana, sans-serif;"><b><br /></b></span><br />
<span class="Apple-style-span" style="color: red; font-family: Verdana, sans-serif;">1. CUT ONION AND GREEN CHILLI (HALF OF THEM FINELY CHOPPPED, REMAINING HALF IS SLITTED)</span><br />
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<span class="Apple-style-span" style="color: red; font-family: Verdana, sans-serif;">2. ADD CLOVES, ONION, FINELY CHOPPED GREEN CHILLI AND ONION.</span><br />
<span class="Apple-style-span" style="color: red; font-family: Verdana, sans-serif;"><br /></span><br />
<span class="Apple-style-span" style="color: red; font-family: Verdana, sans-serif;">3. COOK TILL ONION GETS SOFT THEN ADD ALL SPICES AND FRY TILL ONION GETS GOLDEN.</span><br />
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<span class="Apple-style-span" style="color: red; font-family: Verdana, sans-serif;">4. NOW ADD BOILED RICE AND SALT, ALSO SPRINKLE BIRYANI MASALA, MIX EVERYTHING.</span><br />
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<span class="Apple-style-span" style="color: red; font-family: Verdana, sans-serif;">5. AFTER A COUPLE OF MINUTES SPRINKLE CAJUN SPICE, SLITTED CHILLI AND SPRING ONION.</span><br />
<span class="Apple-style-span" style="color: red; font-family: Verdana, sans-serif;"><br /></span><br />
<span class="Apple-style-span" style="color: red; font-family: Verdana, sans-serif;">6. COVER AND LET RICE GETS ALL THE FLAVOURS FOR A MINUTE ON LOW FLAME.</span><br />
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<span class="Apple-style-span" style="color: red; font-family: Verdana, sans-serif;">7. SERVE HOT WITH RAITA COOLER.</span><br />
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<span class="Apple-style-span" style="color: blue; font-family: Verdana, sans-serif;"><b>RAITA COOLER</b></span><br />
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<span class="Apple-style-span" style="color: blue; font-family: Verdana, sans-serif;"><b><br /></b></span><br />
<span class="Apple-style-span" style="color: red; font-family: Verdana, sans-serif;"><b>INGREDIENTS:</b></span><br />
<span class="Apple-style-span" style="color: red; font-family: Verdana, sans-serif;"><b><br /></b></span><br />
<span class="Apple-style-span" style="color: red; font-family: Verdana, sans-serif;">YOGURT HALF CUP</span><br />
<span class="Apple-style-span" style="color: red; font-family: Verdana, sans-serif;">GREEN CHILLI 1 FINELY CHOPPED</span><br />
<span class="Apple-style-span" style="color: red; font-family: Verdana, sans-serif;">CHAAT MASALA TO TASTE</span><br />
<span class="Apple-style-span" style="color: red; font-family: Verdana, sans-serif;">SALT TO TASTE</span><br />
<span class="Apple-style-span" style="color: red; font-family: Verdana, sans-serif;">CARROT 1 FINELY GRATED</span><br />
<span class="Apple-style-span" style="color: red; font-family: Verdana, sans-serif;">CUCUMBER FINELY CHOPPED</span><br />
<span class="Apple-style-span" style="color: red; font-family: Verdana, sans-serif;"><br /></span><br />
<span class="Apple-style-span" style="color: red; font-family: Verdana, sans-serif;"><b>STEPS OF PREPARATION:</b></span><br />
<span class="Apple-style-span" style="color: red; font-family: Verdana, sans-serif;"><b><br /></b></span><br />
<span class="Apple-style-span" style="color: red; font-family: Verdana, sans-serif;">1. WHISK YOGURT AND ADD ALL INGREDIENTS.</span><br />
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<span class="Apple-style-span" style="color: red; font-family: Verdana, sans-serif;">2. COOL AND SERVE WITH RICE.</span><br />
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<a href="http://3.bp.blogspot.com/-g1oRAhB7wSY/TluDmzUWgLI/AAAAAAAAGbw/xVTJowFP660/s1600/DSC05414.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://3.bp.blogspot.com/-g1oRAhB7wSY/TluDmzUWgLI/AAAAAAAAGbw/xVTJowFP660/s400/DSC05414.JPG" width="246" /></a></div>
<span class="Apple-style-span" style="color: red; font-family: Verdana, sans-serif;">Sending it to:</span><br />
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<span class="Apple-style-span" style="color: red; font-family: Verdana, sans-serif;"><a href="http://kitchenflavours.blogspot.com/2011/08/joy-from-fasting-to-feasting-iv.html">joy from fasting to feasting</a></span><br />
<span class="Apple-style-span" style="color: red; font-family: Verdana, sans-serif;"><a href="http://comeletseat.blogspot.com/2011/07/iftar-nights.html">Iftar nights</a></span><br />
<span class="Apple-style-span" style="color: red; font-family: Verdana, sans-serif;"><a href="http://myeasytocookrecipes.blogspot.com/2011/08/rice-recipes.html">rice recipes</a></span><br />
<a href="http://ammajirecipes.blogspot.com/2011/08/my-favorite-dish.html"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">My favourite dish</span></a><br />
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Shaista Tabrezhttp://www.blogger.com/profile/09774960677574349757noreply@blogger.com1tag:blogger.com,1999:blog-508396464043503256.post-38409618673248824102011-08-28T15:58:00.000+02:002011-08-28T15:58:11.298+02:00COOKING IS PLEASURE: LAMB YAKHNI PULAO<div dir="ltr" style="text-align: left;" trbidi="on">
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<span class="Apple-style-span" style="color: red; font-family: Verdana, sans-serif;">Every person finds satisfaction, happiness in one thing or the other. As eating is pleasure for many people, for a foodie, a housewife, a loving mother and a wife cooking gives as much happiness and pleasure. It is always said that if one cooks anything with love then no doubt that the dish turns out tasty and delicious.</span><br />
<span class="Apple-style-span" style="color: red; font-family: Verdana, sans-serif;">Yakhni pulao is one such dish which is not only easy to make but also free of red chilli too. My mom usually makes it with mutton, even people use chicken but as we donot get mutton easily in Scotland so I tried making yakhni pulao with lamb. </span><br />
<span class="Apple-style-span" style="color: red; font-family: Verdana, sans-serif;">Here goes my version of this pulao which can be served at any occassion, this time I made it at iftar dinner.</span><br />
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<span class="Apple-style-span" style="color: red; font-family: Verdana, sans-serif;">It can be served as it is with raita and salad of your choice, also goes well with any curry.</span><br />
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<span class="Apple-style-span" style="color: lime; font-family: Verdana, sans-serif;"><b>I am sending it to following events:</b></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><b><a href="http://kitchenflavours.blogspot.com/2011/08/joy-from-fasting-to-feasting-iv.html">Joy from fasting to feasting</a></b></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><b><a href="http://comeletseat.blogspot.com/2011/07/iftar-nights.html">Iftar nights </a> </b></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><b><a href="http://myeasytocookrecipes.blogspot.com/2011/08/rice-recipes.html">Rice recipes</a></b></span><br />
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<span class="Apple-style-span" style="color: red; font-family: Verdana, sans-serif;"><b>INGREDIENTS:</b></span><br />
<span class="Apple-style-span" style="color: red; font-family: Verdana, sans-serif;"><br /></span><br />
<span class="Apple-style-span" style="color: red; font-family: Verdana, sans-serif;">FOR STOCK:</span><br />
<span class="Apple-style-span" style="color: red; font-family: Verdana, sans-serif;">LAMB MEAT 1/2 KG</span><br />
<span class="Apple-style-span" style="color: red; font-family: Verdana, sans-serif;">CINNAMON 2 PIECES</span><br />
<span class="Apple-style-span" style="color: red; font-family: Verdana, sans-serif;">GREEN CARDAMOM 3-4</span><br />
<span class="Apple-style-span" style="color: red; font-family: Verdana, sans-serif;">BLACK PEPPERCORN 5-6</span><br />
<span class="Apple-style-span" style="color: red; font-family: Verdana, sans-serif;">BAY LEAVES 2</span><br />
<span class="Apple-style-span" style="color: red; font-family: Verdana, sans-serif;">SALT TO TASTE</span><br />
<span class="Apple-style-span" style="color: red; font-family: Verdana, sans-serif;">WATER 10 CUPS</span><br />
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<span class="Apple-style-span" style="color: red; font-family: Verdana, sans-serif;">A MUSLIN CLOTH TIED WITH FOLLOWING WHOLE SPICES:</span><br />
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<span class="Apple-style-span" style="color: red; font-family: Verdana, sans-serif;">GARLIC 1 BUNCH, PEELED, CUT INTO PIECES</span><br />
<span class="Apple-style-span" style="color: red; font-family: Verdana, sans-serif;">GINGER 1 PIECE, PEELED AND CUT INTO PIECES</span><br />
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<span class="Apple-style-span" style="color: red; font-family: Verdana, sans-serif;">WHITE CUMIN SEEDS 1 TSP</span><br />
<span class="Apple-style-span" style="color: red; font-family: Verdana, sans-serif;">BLACK CUMIN SEEDS 1/2 TSP</span><br />
<span class="Apple-style-span" style="color: red; font-family: Verdana, sans-serif;">FENNEL SEEDS/SAUNF 2 TSP</span><br />
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<span class="Apple-style-span" style="color: red; font-family: Verdana, sans-serif;"><b>FOR YAKHNI PULAO:</b></span><br />
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<span class="Apple-style-span" style="color: red; font-family: Verdana, sans-serif;">RICE 1/2 KG</span><br />
<span class="Apple-style-span" style="color: red; font-family: Verdana, sans-serif;">COOKED LAMB 1/2 KG </span><br />
<span class="Apple-style-span" style="color: red; font-family: Verdana, sans-serif;">FRIED ONIONS 2</span><br />
<span class="Apple-style-span" style="color: red; font-family: Verdana, sans-serif;">YOGURT 2 TBSP </span><br />
<span class="Apple-style-span" style="color: red; font-family: Verdana, sans-serif;">SALT TO TASTE</span><br />
<span class="Apple-style-span" style="color: red; font-family: Verdana, sans-serif;">WHOLE GREEN CHILLI 3-4</span><br />
<span class="Apple-style-span" style="color: red; font-family: Verdana, sans-serif;">STOCK </span><br />
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<span class="Apple-style-span" style="color: red; font-family: Verdana, sans-serif;"><b>STEPS OF PREPARATION: </b></span><br />
<span class="Apple-style-span" style="color: red; font-family: Verdana, sans-serif; font-size: medium;"><br /></span><br />
<span class="Apple-style-span" style="color: red; font-family: Verdana, sans-serif;">1. WASH LAMB, FOR ODOUR REMOVAL KEEP IT SOAKED IN MILK </span><span class="Apple-style-span" style="color: red;">OVERNIGHT.<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> </span></span><br />
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<span class="Apple-style-span" style="color: red; font-family: Verdana, sans-serif;">2. WASH AGAIN NEXT DAY, PUT IT IN A POT/VESSEL, ALSO ADD CINNAMON, GREEN CARDAMOM, BLACK PEPPERCORN, BAY LEAVES, SALT, WATER AND TIED MUSLIN CLOTH WITH SPICES (AS SHOWN IN PIC).</span><br />
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<a href="http://4.bp.blogspot.com/-Z-Hod7dx7lE/TlpG_CG26-I/AAAAAAAAGbU/QGYL2GV5Yvo/s1600/DSC05402.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-Z-Hod7dx7lE/TlpG_CG26-I/AAAAAAAAGbU/QGYL2GV5Yvo/s400/DSC05402.JPG" width="400" /></a></div>
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<span class="Apple-style-span" style="color: red; font-family: Verdana, sans-serif;"><br /></span><br />
<span class="Apple-style-span" style="color: red; font-family: Verdana, sans-serif;">3. PRESSURE COOK OR COOK ON SLOW FLAME TILL LAMB GETS COOKED.</span><br />
<span class="Apple-style-span" style="color: red; font-family: Verdana, sans-serif;"><br /></span><br />
<span class="Apple-style-span" style="color: red; font-family: Verdana, sans-serif;">4. STRAIN THE STOCK AND KEEP IT ASIDE.</span><br />
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<span class="Apple-style-span" style="color: red; font-family: Verdana, sans-serif;">5. MEANWHILE FRY 2 FINELY SLICED ONIONS AND PUT ASIDE.</span><br />
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<span class="Apple-style-span" style="color: red; font-family: Verdana, sans-serif;">6. TAKE 2 TBSP OIL, PUT FRIED ONION, COOKED LAMD, YOGURT AND GREEN CHILLI. FRY FOR A FEW MINUTES.</span><br />
<span class="Apple-style-span" style="color: red; font-family: Verdana, sans-serif;"><br /></span><br />
<span class="Apple-style-span" style="color: red; font-family: Verdana, sans-serif;">7. THEN ADD PRE-SOAKED RICE, SALT AND ENOUGH STOCK, BRING TO A BOIL, COVER AND COOK TILL WATER IS DRIED AND PULAO IS READY.</span><br />
<span class="Apple-style-span" style="color: red; font-family: Verdana, sans-serif;"><br /></span><br />
<span class="Apple-style-span" style="color: red; font-family: Verdana, sans-serif;">8. SERVE HOT, SPRINKLE FRIED ONIONS BEFORE SERVING.</span><br />
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Shaista Tabrezhttp://www.blogger.com/profile/09774960677574349757noreply@blogger.com2tag:blogger.com,1999:blog-508396464043503256.post-47882120779695574842011-08-25T14:29:00.003+02:002011-08-25T14:39:29.478+02:00VEGETABLE CHICKEN ROLL<div dir="ltr" style="text-align: left;" trbidi="on">
<b><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span></b><br />
<span class="Apple-style-span" style="color: blue; font-family: Verdana, sans-serif;">I always make roll/samosa before or within first few days of Ramadan. It makes life easier and before frying just thaw the required number of rolls and deep fry.</span><br />
<b><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span></b><br />
<b><span class="Apple-style-span" style="color: blue; font-family: Verdana, sans-serif;">This recipe is off to following food events:</span></b><br />
<b><span class="Apple-style-span" style="color: blue; font-family: Verdana, sans-serif;"><a href="http://comeletseat.blogspot.com/2011/07/iftar-nights.html">Iftar nights</a> by Jabeen, Joy from fasting to feasting-season iv by <a href="http://draft.blogger.com/"><span id="goog_593601102"></span>Lubna<span id="goog_593601103"></span></a>, Serve it series by <a href="http://krithiskitchen.blogspot.com/2011/08/announcing-serve-it-series-serve-it.html">Krithi's kitchen</a> and <a href="http://www.ohtastensee.com/2011/08/01/announcing-serve-it-fried/">Denny</a>, Moonsoon medley hosted by <a href="http://saffronstreaks.wordpress.com/2011/08/06/seasonal-indulgence-series-monsoon-medley-a-giveaway-and-event-announcement/">Saffron streaks</a>. </span></b><br />
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<b><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">VEGETABLE CHICKEN ROLL:</span></b><br />
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<b><span class="Apple-style-span" style="color: red; font-family: Verdana, sans-serif;">INGREDIENTS:</span></b></div>
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<span class="Apple-style-span" style="color: red; font-family: Arial, Helvetica, sans-serif;">ROLL PASTRY 1 PACKET</span></div>
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<span class="Apple-style-span" style="color: red; font-family: Arial, Helvetica, sans-serif;">CABBAGE 1 CUP CHOPPED</span></div>
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<span class="Apple-style-span" style="color: red; font-family: Arial, Helvetica, sans-serif;">CARROT 2 GRATED</span></div>
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<span class="Apple-style-span" style="color: red; font-family: Arial, Helvetica, sans-serif;">GREEN CHILLI 2-3 FINELY CHOPPED</span></div>
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<span class="Apple-style-span" style="color: red; font-family: Arial, Helvetica, sans-serif;">CHICKEN 1 CUP BOILED AND SHREDDED </span></div>
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<span class="Apple-style-span" style="color: red; font-family: Arial, Helvetica, sans-serif;">GREEN BELL PEPPER/SHIMLA MIRCH 1/2 CUT INTO THIN STRIPES</span></div>
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<span class="Apple-style-span" style="color: red; font-family: Arial, Helvetica, sans-serif;">SALT TO TASTE</span></div>
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<span class="Apple-style-span" style="color: red; font-family: Arial, Helvetica, sans-serif;">BLACK PEPPER TO TASTE</span></div>
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<span class="Apple-style-span" style="color: red; font-family: Arial, Helvetica, sans-serif;">SOYA SAUCE TO TASTE</span></div>
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<span class="Apple-style-span" style="color: red; font-family: Arial, Helvetica, sans-serif;">EGG 1 BEATEN</span></div>
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<span class="Apple-style-span" style="color: red; font-family: Verdana, sans-serif;"><b>STEPS OF PREPARATION:</b></span></div>
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<span class="Apple-style-span" style="color: red; font-family: Verdana, sans-serif;">1.CUT AND CHOP ALL THE VEGETABLES AND BOIL 1 CHICKEN BREAST AND SHRED.</span></div>
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<span class="Apple-style-span" style="color: red; font-family: Verdana, sans-serif;"><br /></span></div>
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<span class="Apple-style-span" style="color: red; font-family: Verdana, sans-serif;">2.TAKE A BIG POT/WOK/KADAHI AND ADD 1-2 TBSP OIL, ADD FINELY CHOPPED GREEN CHILLI AND STIR FRY ALL VEGETABLES AND CHICKEN TILL THEY SOFTEN, DONOT OVERCOOK.</span></div>
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<span class="Apple-style-span" style="color: red; font-family: Verdana, sans-serif;"><br /></span></div>
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<span class="Apple-style-span" style="color: red; font-family: Verdana, sans-serif;">3.ADD SALT, BLACK PEPPER AND SOYA SAUCE (TAKING CARE AS SOYA SAUCE ALSO CONTAINS SALT). MIX AND TOSS EVERYTHING.</span></div>
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<span class="Apple-style-span" style="color: red; font-family: Verdana, sans-serif;"><br /></span></div>
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<span class="Apple-style-span" style="color: red; font-family: Verdana, sans-serif;">4. ADJUST THE SEASONING AND KEEP ASIDE.</span></div>
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<span class="Apple-style-span" style="color: red; font-family: Verdana, sans-serif;"><br /></span></div>
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<span class="Apple-style-span" style="color: red; font-family: Verdana, sans-serif;">5.THAW THE ROLL PASTRY, THEN START PLACING A SPOONFUL OF FILLING AND ROLL IT, USE EGG WASH TO SEAL THE ROLL.</span></div>
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<span class="Apple-style-span" style="color: red; font-family: Verdana, sans-serif;"><br /></span></div>
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<span class="Apple-style-span" style="color: red; font-family: Verdana, sans-serif;">6.DEEP FRY AND SERVE WITH SAUCE OR DIP OF YOUR CHOICE.</span><br />
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Shaista Tabrezhttp://www.blogger.com/profile/09774960677574349757noreply@blogger.com3tag:blogger.com,1999:blog-508396464043503256.post-18243316376558306672011-08-24T11:46:00.002+02:002011-08-25T14:18:45.562+02:00CHANNA CHAAT AND 50TH POST<div dir="ltr" style="text-align: left;" trbidi="on">
<span class="Apple-style-span" style="color: #cc0000; font-family: Verdana, sans-serif;">Although I started this blog of mine in 2009 and it was going at a good pace too but other important aspects of life took over and I had to eventually stop blogging. Now, it seems like everything is in place so I have decided to start blogging again and the holy month of Ramadan is the best time to get a fresh start. </span><br />
<span class="Apple-style-span" style="color: #cc0000; font-family: Verdana, sans-serif;"><br /></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="color: #cc0000;">For Iftar (time to breakfast) few delicacies are a must have at Iftar table in every household in Pakistan. Channa chaat is one such item which one will surely find in everyone's Iftar menu. Here comes my version of this spicy, tangy snack which is going to be a part of Iftar party at Lubna's Yummy food for her </span><span class="Apple-style-span" style="color: blue;"><a href="http://kitchenflavours.blogspot.com/2011/08/joy-from-fasting-to-feasting-iv.html">Ramadan event</a> </span><span class="Apple-style-span" style="color: red;">and</span><span class="Apple-style-span" style="color: blue;"> <a href="http://comeletseat.blogspot.com/2011/07/iftar-nights.html">Iftar nights </a> </span><span class="Apple-style-span" style="color: red;">hosted by jabeen.</span></span><br />
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<span class="Apple-style-span" style="background-color: white; color: #cc0000; font-family: Verdana, sans-serif;">CHANNA CHAAT :</span><br />
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<span class="Apple-style-span" style="color: #cc0000;"><b><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">INGREDIENTS:</span></b><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><b><br /></b></span></span><br />
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<span class="Apple-style-span" style="color: #cc0000; font-family: Verdana, sans-serif;">WHITE CHICKPEAS/KABLI CHANNA 1 CUP BOILED</span></div>
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<span class="Apple-style-span" style="color: #cc0000; font-family: Verdana, sans-serif;">SMALL RED ONION FINELY SLICED HALF </span></div>
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<span class="Apple-style-span" style="color: #cc0000; font-family: Verdana, sans-serif;">GREEN CHILLI FINELY CHOPPED 1 SMALL</span></div>
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<span class="Apple-style-span" style="color: #cc0000; font-family: Verdana, sans-serif;">TOMATO FINELY SLICED 1 SMALL</span></div>
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<span class="Apple-style-span" style="color: #cc0000; font-family: Verdana, sans-serif;">LEMON JUICE 2 TSP</span></div>
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<span class="Apple-style-span" style="color: #cc0000; font-family: Verdana, sans-serif;">TAMARIND PASTE/IMLI 2 TBSP</span></div>
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<span class="Apple-style-span" style="color: #cc0000; font-family: Verdana, sans-serif;">CHAAT MASALA TO TASTE</span></div>
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<span class="Apple-style-span" style="color: #cc0000; font-family: Verdana, sans-serif;">CORIANDER LEAVES FOR GARNISH</span></div>
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<b><span class="Apple-style-span" style="color: #cc0000; font-family: Verdana, sans-serif;">STEPS OF PREPARATION:</span></b><br />
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<span class="Apple-style-span" style="color: #cc0000; font-family: Verdana, sans-serif;">1. Wash and soak Chick peas in enough water overnight.</span><br />
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<span class="Apple-style-span" style="color: #cc0000; font-family: Verdana, sans-serif;">2. Next day pressure cook chicpeas/channa with salt and enough water. Alternatively boil in any pot till chickpeas soften.</span><br />
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<span class="Apple-style-span" style="color: #cc0000; font-family: Verdana, sans-serif;">3. Strain and take out in a bowl, combine all the above ingredients.</span><br />
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<span class="Apple-style-span" style="color: #cc0000; font-family: Verdana, sans-serif;">4. Let it sit for a while so that chickpeas/channa gets all the flavours of imli, lemon, chaat masala.</span><br />
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<span class="Apple-style-span" style="color: #cc0000; font-family: Verdana, sans-serif;">5.Enjoy having yummy chaat at home.</span><br />
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Shaista Tabrezhttp://www.blogger.com/profile/09774960677574349757noreply@blogger.com2tag:blogger.com,1999:blog-508396464043503256.post-14035798984099135022011-08-20T17:11:00.001+02:002011-08-20T17:41:38.451+02:00BACK TO BLOGGING!!<div dir="ltr" style="text-align: left;" trbidi="on">
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<span class="Apple-style-span" style="color: #cc0000;">I am too glad to announce that I will be blogging again. I took a long break from blogging to complete my studies and now I am all set to continue this tasty journey of mine in culinary world.</span><br />
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Shaista Tabrezhttp://www.blogger.com/profile/09774960677574349757noreply@blogger.com0tag:blogger.com,1999:blog-508396464043503256.post-33099820693273184242009-10-05T18:01:00.003+02:002009-10-05T18:10:37.712+02:00ADDIOS US...HALO LAND OF QUEEN!!!<span style="font-family:trebuchet ms;font-size:130%;color:#33ccff;"><strong>I have a news to share with all my blogger buddies and readers that we have moved from US to UK. My husband has taken a role at Aberdeen, UK. So, from now onwards I will be blogging from the land of Queen.</strong></span>Shaista Tabrezhttp://www.blogger.com/profile/09774960677574349757noreply@blogger.com13tag:blogger.com,1999:blog-508396464043503256.post-34821119025337813602009-09-20T21:56:00.006+02:002009-09-20T22:42:19.813+02:00EID MUBARAK!!!<a href="http://www.123greetings.com/events/eid_ul_fitr/eid_mubarak/mubarak32.html"><img alt="" src="http://i.123g.us/c/edec_eidulfitr_edmub/th/106794_th.gif" border="0" /></a><br /><br /><br /><p><span style="font-family:trebuchet ms;font-size:130%;color:#660000;"><strong>A very prosperous and blessed Eid to all Muslims around the world. In US we are observing Ed today. </strong></span></p><ul><li><span style="font-family:trebuchet ms;font-size:130%;color:#660000;"><strong>Eid-ul-fitr marks the beginning of new Islamic month and the end of a month long fast. </strong></span></li><li><span style="font-family:trebuchet ms;font-size:130%;color:#660000;"><strong>An alm for Ramadan (2 kilograms of a basic foodstuff like wheat, barley, dates, raisins, or its cash equivalents) is mandatory on every Muslim who is able to pay. It is typically collected at the mosque. This is distributed to needy local Muslims prior to the start of the Eid prayer. It can be given at any time during the month of Ramadan and is often given early, so the recipient can use it for Eid purchases. </strong></span></li><li><span style="font-family:trebuchet ms;font-size:130%;color:#660000;"><strong>This day Muslims wear new clothes and observe special eid prayers.</strong></span></li><li><span style="font-family:trebuchet ms;font-size:130%;color:#660000;"><strong>Start the day with a short breakfast of dates as sunnah (as a sign of end of fast).</strong></span></li><li><span style="font-family:trebuchet ms;font-size:130%;color:#660000;"><strong>People visit friends and relatives and greet each other by saying "Eid Mubarak to you".</strong></span></li><li><span style="font-family:trebuchet ms;font-size:130%;color:#660000;"><strong>Children gets "Eidi"(in form of money) from their elders.</strong></span></li><li><span style="font-family:trebuchet ms;font-size:130%;color:#660000;"><strong>Like any other festival, food is an important part, special sweets like sheer khurma is also associated with Eid.</strong></span></li></ul><p></p>Shaista Tabrezhttp://www.blogger.com/profile/09774960677574349757noreply@blogger.com14tag:blogger.com,1999:blog-508396464043503256.post-25763411567166400112009-09-17T18:12:00.009+02:002009-09-17T19:48:22.780+02:00SOFTY AND TASTY: PANEER PAKORA<a href="http://4.bp.blogspot.com/_K0xtAwIwzGc/SrJyXn-RGzI/AAAAAAAAGKw/K6C0YhEElCU/s1600-h/DSC02037.JPG"><img id="BLOGGER_PHOTO_ID_5382490254853872434" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 374px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_K0xtAwIwzGc/SrJyXn-RGzI/AAAAAAAAGKw/K6C0YhEElCU/s400/DSC02037.JPG" border="0" /></a><br /><div><br /><div><span style="font-family:trebuchet ms;font-size:130%;color:#33ccff;"><strong><span style="font-size:180%;color:#000000;">P</span>akora or fritters can be turned into so much fun by adding so many different things and they are easy to make too. Onion, potato pakora (fritters) are the basic ones which every house in India and Pakistan enjoy once in a while specially in the rainy season, and they are a part of iftar too. I am always looking for new varieties or how to improve the old ones with some alterations. I had a packet of cottage cheese sitting in my fridge and I was in no mood of making any curry or tikka out of it, instead I wanted to try out something which I have not laid my hand onto and then something struck my mind, why not paneer pakora. I have seen many blogger friends posting about it but I wanted to do something else, but what??</strong></span></div><br /><div><span style="font-family:trebuchet ms;font-size:130%;color:#33ccff;"><strong></strong></span></div><div><span style="font-family:trebuchet ms;font-size:130%;color:#33ccff;"><strong>I opened up my fridge and pantry and stared at the boxes and jars and packets of whatever laid in there and raced my mind, how to make my paneer pakoras different yet tasty?? Not getting any clue, I closed them and started making batter for pakoras, then came the turn of cheese to be cut down and now the picture was clear. I rushed to my fridge again and yahhoooo!! I had enough red chilli sauce and imli chutney in respective bottles to use. So I cut the paneer and sandwiched them having a mixture of both chutneys with chaat masala powder in between, wrapped in besan (gram flour batter) and fried . In no time these creamy softy were ready and not only my husband liked this new variety but also my daughter enjoyed it.</strong></span></div><div><span style="font-family:trebuchet ms;font-size:130%;color:#33ccff;"><strong></strong></span></div><br /><div><span style="font-family:trebuchet ms;font-size:130%;color:#33ccff;"><strong>So here goes my version.... </strong></span></div><br /><br /><div><span style="font-family:trebuchet ms;font-size:130%;color:#33ccff;"><strong></strong></span></div><img id="BLOGGER_PHOTO_ID_5382490099573416338" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 246px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_K0xtAwIwzGc/SrJyOlghYZI/AAAAAAAAGKo/clPII9Ql3Xk/s400/DSC02035.JPG" border="0" /><br /><br /><div></div><div><span style="font-family:trebuchet ms;font-size:130%;color:#000000;"><strong>INGREDIENTS</strong></span></div><div><strong><span style="font-family:Trebuchet MS;font-size:130%;"></span></strong></div><br /><div><span style="font-family:Trebuchet MS;font-size:130%;">BATTER OF GRAM FLOUR</span><br /></div><div><span style="font-family:Trebuchet MS;font-size:130%;">1 PACKET COTTAGE CHEESE</span></div><div><span style="font-family:Trebuchet MS;font-size:130%;">RED CHILLI SAUCE</span></div><div><span style="font-family:Trebuchet MS;font-size:130%;">IMLI CHUTNEY</span></div><div><span style="font-family:Trebuchet MS;font-size:130%;">CHAAT MASALA POWDER TO TASTE</span></div><br /><div><strong><span style="font-family:Trebuchet MS;font-size:130%;"></span></strong></div><br /><div><strong><span style="font-family:Trebuchet MS;font-size:130%;">STEPS OF PREPARATION</span></strong></div><br /><div><strong><span style="font-family:Trebuchet MS;font-size:130%;"></span></strong></div><div><span style="font-family:Trebuchet MS;font-size:130%;">1. Make the batter of gram flour (besan) as per directions from <a href="http://mixcalculations.blogspot.com/2009/09/potato-fritters.html">here</a>.</span></div><div><span style="font-family:Trebuchet MS;font-size:130%;"></span></div><br /><div><span style="font-family:Trebuchet MS;font-size:130%;">2.Now cut the paneer(cottage cheese) into small chunks of 1/2 in thickness.</span></div><br /><div><span style="font-family:Trebuchet MS;font-size:130%;"></span></div><div><span style="font-family:Trebuchet MS;font-size:130%;">3.In a small bowl mix red chilli sauce, imli chutney (1:1 ratio or alter the ratio according to ur likings), add chaat masala powder and mix well.</span></div><br /><div><span style="font-family:Trebuchet MS;font-size:130%;"></span></div><div><span style="font-family:Trebuchet MS;font-size:130%;">4. Now take a plate and place half of them on it, apply the sauce you have just prepared and sandwich them with another piece, this way do all the pieces.</span></div><br /><div><span style="font-family:Trebuchet MS;font-size:130%;"></span></div><div><span style="font-family:Trebuchet MS;font-size:130%;">5.Roll them carefully in the batter and deep fry on medium heat till golden brown.</span></div><br /><div><span style="font-family:Trebuchet MS;font-size:130%;"></span></div><div><span style="font-family:Trebuchet MS;font-size:130%;">6.Serve hot with your favourite chutney or sauce.</span></div><div><span style="font-family:Trebuchet MS;font-size:130%;"></span> </div><div><span style="font-family:Trebuchet MS;font-size:130%;">***Lets continue celebrating last few days of Ramadan at <a href="http://kitchenflavours.blogspot.com/2009/08/joy-from-fasting-to-feasting-season-ii.html">Joy from fasting to feasting- season ii</a></span></div></div>Shaista Tabrezhttp://www.blogger.com/profile/09774960677574349757noreply@blogger.com17tag:blogger.com,1999:blog-508396464043503256.post-6408563290430310082009-09-15T21:00:00.002+02:002009-09-16T05:14:42.498+02:00IRRESISTIBLE: FRUIT CHAAT<a href="http://4.bp.blogspot.com/_K0xtAwIwzGc/Sq77Ane13TI/AAAAAAAAGKY/vv4TyVXoU-Q/s1600-h/DSC01963-1.JPG"><img id="BLOGGER_PHOTO_ID_5381514592771235122" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 310px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_K0xtAwIwzGc/Sq77Ane13TI/AAAAAAAAGKY/vv4TyVXoU-Q/s400/DSC01963-1.JPG" border="0" /></a><br /><br /><span style="font-family:trebuchet ms;font-size:130%;color:#000000;"><strong><span style="color:#33ccff;"><span style="font-size:180%;color:#000000;">F</span>ruits come in mind as a powerhouse of energy, they are rich in vitamin, colourful and can not be resisted. Every age group can enjoy fruits. They can be consumed in any form, juices, shakes, smoothies, fruit salad, in custard, thus there are unlimited ways of having them. I sometimes wonder how many different types of fruits are bestowed upon us by nature, each having unique appearance and taste.</span> </strong></span><br /><br /><span style="font-family:trebuchet ms;font-size:130%;color:#000000;"><strong></strong></span><br /><span style="font-family:trebuchet ms;font-size:130%;color:#33ccff;"><strong>For iftar, I make sure that we tend to eat healthy, nutritious to make up for the entire day so that ample energy is retained in the system to get us going. Fruit chaat is one way to enjoy the many fruits, all spiced up, giving them a whole new height and us the opportunity to entertain our tastebuds in each and every spoon.</strong></span><br /><span style="font-family:trebuchet ms;font-size:130%;color:#33ccff;"><strong></strong></span><br /><span style="font-family:trebuchet ms;font-size:130%;color:#33ccff;"><strong>Any combination of fruit can be used. I too experiment with different combos and apart from banana and apple which are standard ones, and available throughout year and around the globe, other fruits accompany them pretty well. May it be peach, grapes, papaya, melon, pineapple, pomegranate, pear or kiwi fruit, each one imparts its characteristic taste and enhances the flavour.</strong></span><br /><span style="font-family:trebuchet ms;font-size:130%;color:#33ccff;"><strong></strong></span><br /><span style="font-family:trebuchet ms;font-size:130%;color:#33ccff;"><strong>Talking about kiwi, I heard a lot about this fruit, but never got a chance to have it in Pakistan so the very first time I had it was last year only and now when we shop for fruits, kiwi instantly finds its way in my grocery cart. </strong></span><br /><br /><br /><br /><div><a href="http://4.bp.blogspot.com/_K0xtAwIwzGc/Sq76kYNS49I/AAAAAAAAGKQ/84We8p779zU/s1600-h/DSC01962.JPG"><img id="BLOGGER_PHOTO_ID_5381514107634770898" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 232px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_K0xtAwIwzGc/Sq76kYNS49I/AAAAAAAAGKQ/84We8p779zU/s400/DSC01962.JPG" border="0" /></a><span style="font-family:trebuchet ms;font-size:130%;color:#000000;"><strong>INGREDIENTS</strong></span></div><span style="font-family:trebuchet ms;font-size:130%;color:#000000;"><strong></strong></span><br /><span style="font-family:trebuchet ms;font-size:130%;color:#000000;"><strong></strong></span><br /><p><span style="font-family:trebuchet ms;font-size:130%;color:#000000;">1 BANANA</span></p><p><span style="font-family:trebuchet ms;font-size:130%;color:#000000;">1</span><span style="font-family:trebuchet ms;font-size:130%;color:#000000;"> APPLE</span></p><p><span style="font-family:trebuchet ms;font-size:130%;color:#000000;">3 STRAWBERRIES</span></p><p><span style="font-family:trebuchet ms;font-size:130%;color:#000000;">1 PEACH</span></p><p><span style="font-family:trebuchet ms;font-size:130%;color:#000000;">5-7 GRAPES (BLACK AND GREEN) </span></p><p><span style="font-family:trebuchet ms;font-size:130%;color:#000000;">1 KIWI</span></p><p><span style="font-family:trebuchet ms;font-size:130%;color:#000000;">1 TSP OR TO TASTE CHAAT MASALA</span></p><p><span style="font-family:trebuchet ms;font-size:130%;color:#000000;">1/2 TSP BLACK PEPPER POWDER</span></p><p><span style="font-family:trebuchet ms;font-size:130%;color:#000000;">1 TBSP LEMON JUICE</span></p><p><span style="font-family:trebuchet ms;font-size:130%;color:#000000;">2 TSP SUGAR</span></p><br /><p><span style="font-family:trebuchet ms;color:#000000;"><strong><span style="font-size:130%;color:#000000;">STEPS OF PREPARATIONS</span></strong></span></p><br /><p><span style="font-family:trebuchet ms;color:#000000;"><span style="font-size:130%;">1.Wash and cut each fruit one by one in small chunks, cut grapes into halves and always cut apple and banana at the end because they tend to change colour quickly.</span></span></p><p><span style="font-family:trebuchet ms;color:#000000;"><span style="font-size:130%;">2.Now add chaat masala, sugar, lemon juice and black pepper powder, toss and mix so that everything coats the fruits well.</span></span></p><p><span style="font-family:trebuchet ms;color:#000000;"><span style="font-size:130%;">3.Keep it in fridge and serve chilled.</span></span></p><br /><p><img id="BLOGGER_PHOTO_ID_5381514931002657026" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 235px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_K0xtAwIwzGc/Sq77UTffyQI/AAAAAAAAGKg/Ej-disDIShI/s400/DSC01964.JPG" border="0" /> <span style="font-family:trebuchet ms;font-size:130%;color:#993300;"><strong>This fruit chaat is also going to be a part of 2 ongoing events:</strong></span></p><ul><li><span style="font-family:trebuchet ms;font-size:130%;color:#330033;"><strong><a href="http://kitchenflavours.blogspot.com/2009/08/joy-from-fasting-to-feasting-season-ii.html">Joy from fasting to feasting</a></strong></span></li><li><span style="font-family:trebuchet ms;font-size:130%;color:#993300;"><strong>AFAM: kiwi fruit by </strong></span><a href="http://seduceyourtastebuds.blogspot.com/2009/08/fruit-month-event-announcement.html"><span style="font-family:trebuchet ms;font-size:130%;color:#663366;"><strong>PJ</strong></span></a><span style="font-family:trebuchet ms;font-size:130%;color:#993300;"><strong><span style="color:#330033;"> </span>of seduce your tastebuds, concept of </strong></span><a href="http://publishtoday.blogspot.com/2007/01/fruit-month.html"><span style="font-family:trebuchet ms;font-size:130%;color:#663366;"><strong>Maheswari</strong></span></a></li></ul>Shaista Tabrezhttp://www.blogger.com/profile/09774960677574349757noreply@blogger.com22tag:blogger.com,1999:blog-508396464043503256.post-65371154601178637062009-09-14T01:00:00.003+02:002009-09-14T01:13:58.122+02:00POTATO FRITTERS<span style="color:#33ccff;"><span style="font-size:130%;"><strong><span style="font-family:Trebuchet MS;"><span style="font-size:180%;color:#000000;">P</span>otato is one such veggie which is loved and consumed all over world, by people of various age groups, can be made alone in many different ways or incorporated with other food groups. </span></strong></span></span><br /><br /><p><span style="color:#33ccff;"><span style="font-size:130%;"><strong><span style="font-family:Trebuchet MS;">The potato contains vitamins (vitamin C and vitamin B6) and trace amonuts of Thiamine, Riboflavin, folate, Zinc, Potassium, Calcium. The fiber content of a potato with skin (2 g) is equivalent to that of many whole grain breads, pastas and cereals. The potato is rich in Carbohydrates (essentially starch).</span></strong></span></span></p><p><span style="font-size:0;"><span style="font-size:130%;"><strong><span style="font-family:Trebuchet MS;color:#660000;">NUTRITIONAL BENEFITS:</span></strong></span></span></p><ul><li><span style="color:#33ccff;"><span style="font-size:130%;"><strong><span style="font-family:Trebuchet MS;">Protect against colon cancer</span></strong></span></span></li><li><span style="color:#33ccff;"><span style="font-size:130%;"><strong><span style="font-family:Trebuchet MS;">Improves glucose tolerance and insulin sensitivity</span></strong></span></span></li><li><span style="color:#33ccff;"><span style="font-size:130%;"><strong><span style="font-family:Trebuchet MS;">Lowers plasma cholesterol and triglyceride concentrations </span></strong></span></span></li><li><span style="color:#33ccff;"><span style="font-size:130%;"><strong><span style="font-family:Trebuchet MS;">Increases satiety</span></strong></span></span></li><li><span style="color:#33ccff;"><span style="font-size:130%;"><strong><span style="font-family:Trebuchet MS;">Possibly even reduces fat storage</span></strong></span></span><br /></li></ul><p><span style="color:#33ccff;"><span style="font-size:130%;"><strong><span style="font-family:Trebuchet MS;">Starch in potatoes depends much on preparation methods. Cooking and then cooling potatoes significantly increased resistant starch. For example, cooked potato starch contains about 7% resistant starch, which increases to about 13% upon cooling.</span></strong></span></span></p><p><span style="color:#33ccff;"><span style="font-size:130%;"><strong><span style="font-family:Trebuchet MS;">I made these poato fritters (alu key pakoray) for iftar.</p></span></strong></span></span><span style="color:#33ccff;"><span style="font-size:130%;"></span></span><br /><br /><img id="BLOGGER_PHOTO_ID_5381092512790422098" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 305px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_K0xtAwIwzGc/Sq17IVBjIlI/AAAAAAAAGKI/OsonI_E5hX4/s400/DSC02008.JPG" border="0" /><br /><div><span style="font-family:trebuchet ms;"><strong></strong></span></div><br /><br /><div><span style="font-family:trebuchet ms;font-size:130%;color:#000000;"><strong>INGREDIENTS</strong></span> </div><div><br /><span style="font-family:trebuchet ms;font-size:130%;">1/2 CUP GRAM FLOUR (BESAN)</span></div><div><span style="font-family:Trebuchet MS;font-size:130%;">2 POTATOES</span></div><div><span style="font-family:trebuchet ms;font-size:130%;">1 TSP CUMIN SEEDS</span></div><div><span style="font-family:trebuchet ms;font-size:130%;">SALT TO TASTE</span></div><div><span style="font-family:trebuchet ms;font-size:130%;">1 TSP RED CHILLI POWDER</span></div><div><span style="font-family:trebuchet ms;font-size:130%;">1/2 TSP TURMERIC POWDER</span></div><div><span style="font-family:trebuchet ms;font-size:130%;">1/2 CUMIN POWDER</span></div><div><span style="font-family:trebuchet ms;font-size:130%;">1 TSP CORIANDER POWDER</span></div><div><span style="font-family:trebuchet ms;font-size:130%;">1/2 TSP CHAAT MASALA</span></div><div><span style="font-family:trebuchet ms;font-size:130%;">1/2 TSP GARAM MASALA POWDER</span></div><div><span style="font-family:trebuchet ms;font-size:130%;">HANDFUL OF FINELY CHOPPED CORIANDER LEAVES</span></div><div><span style="font-family:trebuchet ms;font-size:130%;">PINCH OF HEENG</span></div><div><span style="font-family:trebuchet ms;font-size:130%;">OIL FOR DEEP FRYING</span> </div><div><br /> </div><span style="font-family:trebuchet ms;font-size:130%;color:#000000;"><strong></strong></span><div><span style="font-family:trebuchet ms;font-size:130%;color:#000000;"><strong>STEPS OF PREPARATION</strong></span></div><div><strong><span style="font-family:Trebuchet MS;font-size:130%;"></span></strong> </div><div></div><div><span style="font-family:trebuchet ms;font-size:130%;"></span></div><div><span style="font-family:trebuchet ms;font-size:130%;">1.In a bowl put all the ingredients from gram flour to heeng and adding water to it slowly, mix with spoon till you get a lump free mixture.</span></div><br /><div><span style="font-family:trebuchet ms;font-size:130%;"></span></div><div><span style="font-family:trebuchet ms;font-size:130%;">2.Wash, peel and cut potato in to half. Then cut it into small wedges and put into gram flour mixture, coat evenly.</span></div><br /><div><span style="font-family:trebuchet ms;font-size:130%;"></span></div><div><span style="font-family:trebuchet ms;font-size:130%;">3.Heat oil for deep frying and drop each pakora in hot oil one by one and fry on medium low heat till turn golden brown.</span></div><br /><div><span style="font-family:trebuchet ms;font-size:130%;"></span></div><div><span style="font-family:trebuchet ms;font-size:130%;">4.Serve hot with chutney of your choice. </span></div><div><br /> </div><div><span style="font-family:Trebuchet MS;font-size:130%;color:#ffcc00;">I am sending this to Lubna and yasmeen for their joint venture of <a href="http://kitchenflavours.blogspot.com/2009/08/joy-from-fasting-to-feasting-season-ii.html">Joy from fasting to feasting-season II </a>!!!</span></div>Shaista Tabrezhttp://www.blogger.com/profile/09774960677574349757noreply@blogger.com20tag:blogger.com,1999:blog-508396464043503256.post-60793537791585872722009-09-10T19:00:00.008+02:002009-09-11T19:04:11.064+02:00MISSION MADE POSSIBLE: COOKING VEGETARIAN FOR GUESTS!!!<div align="left"><a href="http://3.bp.blogspot.com/_K0xtAwIwzGc/So2SR2usAwI/AAAAAAAAGE0/SLKRvxiVO7U/s1600-h/DSC01769.JPG"><img id="BLOGGER_PHOTO_ID_5372110765969638146" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 300px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_K0xtAwIwzGc/So2SR2usAwI/AAAAAAAAGE0/SLKRvxiVO7U/s400/DSC01769.JPG" border="0" /></a><span style="font-family:trebuchet ms;color:#33ccff;"><strong><span style="font-size:130%;"><span style="color:#000000;">I</span>n a place, where both of us are living far far away from our loved ones, it is almost necessary to have some good friends to spend time with. As I am a stay-at-home mom so I got less opportunity to interact and meet with people, let alone being friendly. But, my husband has a very good social circle, some old friends from School, office colleagues etc and we love having them and their families at our place. We like having guests, they are blessings and have you ever heard this famous verse in urdu,</span></strong></span></div><br /><div align="left"></div><br /><div align="center"><span style="font-size:130%;color:#330000;"><strong>Shukr kar razzaq ka, buddil na ho mehmaan sey,<br />khata hay woh rizq apna , terey dastarkhwan sey!!!</strong></span></div><br /><br /><br /><p><span style="font-family:trebuchet ms;font-size:130%;color:#33ccff;"><strong>Last month we invited one of his office colleague with his family, who were visiting from San Antonio over for a dinner. I usually make a rice dish, 2 meat dishes and a vegetable dish with some salad, chutney and raita, but our friends are vegetarian so I had to think of all vegetarian dishes, I started googling and blog hopping and finally decided the menu which was quite simple....</strong></span></p><p><strong><span style="font-family:Trebuchet MS;font-size:130%;color:#006600;">NOTE:</span></strong></p><p><strong><span style="font-family:Trebuchet MS;font-size:130%;color:#cc33cc;">The credit of photography goes to my husband who took bird's eyeview kindaa shot..he forgot to take snaps of each dish separately but no problem picassa hai naaa!! I cropped out photos and here they are, ENJOY!!!</span></strong></p><br /><strong><span style="font-size:130%;color:#000000;">MENU<br /></span></strong><br /><p><span style="color:#000000;"><span style="font-family:trebuchet ms;font-size:130%;"><strong>Main course</strong></span></span></p><p><span style="font-family:trebuchet ms;font-size:130%;color:#009900;"><strong>Zeera rice</strong></span><strong><span style="font-size:130%;"><span style="font-family:trebuchet ms;"><br /></span><span style="color:#009900;">Malai kofta</span><span style="color:#009900;"> </span><br /></span><br /></strong><span style="color:#009900;"><span style="font-size:130%;color:#000000;"><strong>Side Dish</strong></span></span></p><br /><p><span style="font-family:trebuchet ms;font-size:130%;color:#009900;"><strong>Channa Daal</strong></span></p><p><span style="font-size:130%;"><span style="font-family:trebuchet ms;color:#009900;"><strong>Corn-potato Sabzi</strong></span><br /></p></span><br /><p><span style="font-family:Trebuchet MS;font-size:130%;color:#000000;"><strong>Accompaniments</strong></span></p><p><span style="font-family:Trebuchet MS;font-size:130%;color:#009900;"><strong>Raita</strong></span></p><p><span style="font-family:Trebuchet MS;font-size:130%;color:#009900;"><strong>Salad</strong></span></p><p><span style="font-family:Trebuchet MS;font-size:130%;color:#009900;"><strong>Green chutney</strong></span></p><br /><p><span style="font-size:130%;color:#000000;"><strong>Dessert</strong></span></p><p><strong><span style="font-size:130%;color:#009900;">ice-cream</span></strong></p><p><span style="font-family:Trebuchet MS;font-size:130%;color:#000000;"><strong>and Tea</strong></span></p><br /><br /><a href="http://4.bp.blogspot.com/_K0xtAwIwzGc/So25TPOYm2I/AAAAAAAAGFc/B0N-gLr_Avk/s1600-h/dinner_thumb%5B2%5D.jpg"><img id="BLOGGER_PHOTO_ID_5372153670678387554" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 260px; CURSOR: hand; HEIGHT: 228px" alt="" src="http://4.bp.blogspot.com/_K0xtAwIwzGc/So25TPOYm2I/AAAAAAAAGFc/B0N-gLr_Avk/s400/dinner_thumb%5B2%5D.jpg" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><p><span style="font-family:Trebuchet MS;font-size:130%;color:#33ccff;"><strong>I am sending this spread to <a href="http://rakskitchen.blogspot.com/2009/07/keerai-kootu-and-announcing-event.html">Rak's kitchen </a>for her lovely event.</strong></span></p><br /><br /><br /><br /><p><strong><span style="font-family:Trebuchet MS;font-size:180%;color:#000000;"></span></strong></p><br /><p><strong><span style="font-family:Trebuchet MS;font-size:130%;color:#000000;">ZEERA RICE</span></strong></p><img id="BLOGGER_PHOTO_ID_5372139869098933218" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 282px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_K0xtAwIwzGc/So2sv4Va--I/AAAAAAAAGE8/XHGNlnJha0w/s400/DSC01774.JPG" border="0" /><br /><br /><p><span style="font-family:Trebuchet MS;font-size:130%;color:#000000;"><strong>INGREDIENTS</strong></span></p><br /><p><span style="font-family:Trebuchet MS;font-size:130%;color:#cc6600;">2 TSP CUMIN SEEDS</span></p><p><span style="font-family:Trebuchet MS;font-size:130%;color:#cc6600;">1/2 CUP ONION (FINELY CHOPPED)</span></p><p><span style="font-family:Trebuchet MS;font-size:130%;color:#cc6600;">2 CINNAMON STICKS</span></p><p><span style="font-family:Trebuchet MS;font-size:130%;color:#cc6600;">5-6 CLOVES</span></p><p><span style="font-family:Trebuchet MS;font-size:130%;color:#cc6600;">7-8 BLACK PEPPERCORNS</span></p><p><span style="font-family:Trebuchet MS;font-size:130%;color:#cc6600;">2 BAY LEAVES</span></p><p><span style="font-family:Trebuchet MS;font-size:130%;color:#cc6600;">4 CARDAMOM</span></p><p><span style="font-family:Trebuchet MS;font-size:130%;color:#cc6600;">2 CUPS RICE</span></p><p><span style="font-family:Trebuchet MS;font-size:130%;color:#cc6600;">SALT TO TASTE</span></p><br /><p><span style="font-family:Trebuchet MS;font-size:130%;color:#000000;"><strong>STEPS OF PREPARATION</strong></span></p><br /><p><span style="font-family:trebuchet ms;font-size:130%;color:#cc6600;">1.Heat oil in a pot, add all the whole spices, once they start to splutter, add onions and fry till golden brown.</span></p><p><span style="font-family:trebuchet ms;font-size:130%;color:#cc6600;">2.Now add rice and salt, mix well and then add almost double the volume water and cook covered till all the water dries up.</span></p><p><span style="font-family:trebuchet ms;font-size:130%;color:#cc6600;">3.Fluff the rice with a fork, place the pot on a griddle or tawa at low heat for 10 minutes.</span></p><p><span style="font-family:trebuchet ms;font-size:130%;color:#cc6600;">4.Serve hot. </span></p><br /><p><span style="font-family:trebuchet ms;"><strong><span style="font-size:130%;color:#000000;">MALAI KOFTA</span></strong></span></p>Inspired by <a href="http://www.monsoonspice.com/2009/03/malai-kofta-temptress-seducer-and.html">Sia's malai kofta<br /></a><br /><br /><p><span style="font-family:trebuchet ms;"><strong><span style="color:#000000;"><span style="font-size:130%;"><span style="color:#000000;">INGREDIENTS</span><img id="BLOGGER_PHOTO_ID_5372144258688047362" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 281px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_K0xtAwIwzGc/So2wvY1BWQI/AAAAAAAAGFE/2TpzJGt2Vkc/s400/DSC01770.JPG" border="0" /></span></span></strong></span></p><br /><p><span style="font-family:trebuchet ms;"><strong><span style="font-size:130%;color:#000000;">FOR KOFTAS:</span></strong></span></p><br /><p><span style="font-family:Trebuchet MS;font-size:130%;color:#cc6600;">1 CUPS PANEER (GRATED)</span></p><p><span style="font-family:Trebuchet MS;font-size:130%;color:#cc6600;">1/2 CUP GREEN BEANS</span></p><p><span style="font-family:Trebuchet MS;font-size:130%;color:#cc6600;">1 LARGE CARROT</span></p><p><span style="font-family:Trebuchet MS;font-size:130%;color:#cc6600;">2 POTATOES (BOILED AND MASHED) </span></p><p><span style="font-family:Trebuchet MS;font-size:130%;color:#cc6600;">1 MEDIUM ONION (FINELY CHOPPED)</span></p><p><span style="font-family:Trebuchet MS;font-size:130%;color:#cc6600;">2 GREEN CHILLI (MINCED)</span></p><p><span style="font-family:Trebuchet MS;font-size:130%;color:#cc6600;">1 TBSP CORIANDER LEAVES</span></p><p><span style="font-family:Trebuchet MS;font-size:130%;color:#cc6600;">3 GREEN CHILLI (MINCED) </span></p><p><span style="font-family:Trebuchet MS;font-size:130%;color:#cc6600;">4-5 TBSP CORN FLOUR </span></p><p><span style="font-family:Trebuchet MS;font-size:130%;color:#cc6600;">11/2 TSP GARAM MASALA</span></p><p><span style="font-family:Trebuchet MS;font-size:130%;color:#cc6600;">6-8 ALMONDS (CHOPPED)</span></p><p><span style="font-family:Trebuchet MS;font-size:130%;color:#cc6600;">SALT TO TASTE</span></p><p><span style="font-family:Trebuchet MS;font-size:130%;color:#cc6600;">1 TSP RED CHILLI POWDER</span></p><p><span style="color:#cc6600;"><span style="font-size:130%;"><span style="font-family:Trebuchet MS;">Oil (TO DEEP FRY)</span><span style="font-family:trebuchet ms;"> </span></span></span></p><br /><p><strong><span style="font-family:Trebuchet MS;font-size:130%;color:#000000;">FOR GRAVY</span></strong></p><p><span style="color:#cc6600;">2 ONIONS</span></p><p><span style="color:#cc6600;">1 INCH GINGER</span></p><p><span style="color:#cc6600;">3-4 GARLIC CLOVES</span></p><p><span style="color:#cc6600;">1 CINNAMON STICK</span></p><p><span style="color:#cc6600;">1 TSP CUMIN SEEDS</span></p><p><span style="color:#cc6600;">A PINCH OF ASAFOETIDA(HEENG)</span></p><p><span style="color:#cc6600;">3 CLOVES</span></p><p><span style="color:#cc6600;">3 GREEN CARDAMOMS</span></p><p><span style="color:#cc6600;">4-5 LARGE TOMATOES, PUREED</span></p><p><span style="color:#cc6600;">1 TBSP ALMOND</span></p><p><span style="color:#cc6600;">Ā¼-1/2 CUP FREASH CREAM</span></p><p><span style="color:#cc6600;">1-2 TSP GARAM MASALA</span></p><p><span style="color:#cc6600;">1/2 TSP SUGAR</span></p><p><span style="color:#cc6600;">SALT TO TASTE</span></p><p><span style="color:#cc6600;">Ā½ TSP TURMERIC</span></p><p><span style="color:#cc6600;">Ā½-1 TSP RED CHILLI POWDER</span></p><p><span style="color:#cc6600;">1 TBSP DRIED FENUGREEK LEAVES (KASURI METHI)</span></p><br /><p><strong><span style="font-size:130%;color:#000000;">STEPS OF PREPARATION</span></strong></p><br /><p><strong><span style="font-size:130%;color:#000000;">FOR KOFTA</span></strong></p><p><span style="font-size:130%;color:#cc6600;">1.Mix grated paneer and mashed potatoes, onions, coriander leaves and chillies. The mixture should be free of limps.</span></p><p><span style="font-size:130%;color:#cc6600;">2.Boil green beans and carrot and corn in water. Grate carrot and mash finely chop green beans.</span></p><p><span style="font-size:130%;color:#cc6600;">3.Add it to potato-paneer mixture along with corn.</span></p><p><span style="font-size:130%;color:#cc6600;">4.Now add salt, garam masala, red chilli powder, cashews and corn flour to the vegetable-paneer mixture and mix well with hands. The consistency of whole mixture should be similar to that of chapati dough and you should be able to make lemon sized balls without breaking them.</span></p><p><span style="font-size:130%;color:#cc6600;">5.Heat oil for deep frying and on medium-low heat, deep fry them in batches of 3-4 balls at time. If the koftas start to break, add 1-2 tbsp of corn flour to the mixture, mix them well and make small lemon sized balls. </span></p><p><span style="font-size:130%;color:#cc6600;">6.Fry them till they turn golden brown and crisp and place them in a bowl lined with kitchen towel to absorb excess oil.</span></p><br /><p><span style="font-family:trebuchet ms;font-size:130%;color:#000000;"><strong>FOR GRAVY</strong></span></p><p><span style="font-size:130%;color:#cc6600;">1.Heat oil in a pan, add cumin seeds and heeng.</span></p><p><span style="font-size:130%;color:#cc6600;">2.Make a paste of (onion,peeled and quartered, ginger, peeled, cloves, garlic, cinnamon stick, clovesand green cardamoms and cashews) and add it to the pan when cumin seeds start to splutter. </span></p><p><span style="font-size:130%;color:#cc6600;">3.Stir it continuously for 10 minutes till the paste turns golden brown and the raw smell of onion disappears. The paste should be cooked through otherwise the end result would be bitter.</span></p><p><span style="font-size:130%;color:#cc6600;">4.Add kasuri methi, salt and sugar, saute for a minute or two. </span></p><p><span style="font-size:130%;color:#cc6600;">5.Now add tomato puree and stir well. Cover and cook for about 10 minutes.</span></p><p><span style="font-size:130%;color:#cc6600;">6.Then add garam masala, turmeric powder, red chilli powder and salt to taste and mix well. Bring this whole gravy to boil, about 5 minutes.</span></p><p><span style="font-size:130%;"><span style="color:#cc6600;">7.Mix in fresh cream and Ā½-1 cup of water (adjust the thickness of gravy and seasoning accordingly and let it cook for few more minutes<strong>.</strong></span></span></p><p><span style="font-size:130%;color:#cc6600;">8.Add coriander leaves and just before serving add koftas, and serve.</span></p><p><span style="font-size:130%;color:#000000;"><strong>CHANNA DAL</strong></span></p><br /><br /><span style="font-family:trebuchet ms;font-size:130%;"><span style="font-size:180%;color:#000000;"><span style="font-size:130%;color:#663300;"><p><strong><span style="color:#000000;"></span><img id="BLOGGER_PHOTO_ID_5372145646638481714" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 300px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_K0xtAwIwzGc/So2yALWMQTI/AAAAAAAAGFM/S7hVyJbZMH8/s400/DSC01773.JPG" border="0" /> </strong></p><br /><p><strong><span style="color:#000000;">INGREDIENTS</span></strong></p><p><span style="color:#cc6600;">1 CUP CHANNA DAL</span></p><p><span style="color:#cc6600;">SALT TO TASTE</span></p><p><span style="color:#cc6600;">1 TSP RED CHILLI POWDER</span></p><p><span style="color:#cc6600;">1 TSP TURMERIC POWDER</span></p><p><span style="color:#cc6600;">5-6 BLACK PEPPERCORNS</span></p><p><span style="color:#cc6600;">1 BAY LEAF</span></p><p><span style="color:#cc6600;">3-4 CLOVES</span></p><p><span style="color:#cc6600;">2 CINNAMON STICKS</span></p><br /><p><span style="color:#000000;"><strong>FOR TEMPERING</strong></span></p><p><span style="color:#cc6600;">1 SMALL ONION (CHOPPED)</span></p><p><span style="color:#cc6600;">2 GREEN CHILLI</span></p><p><span style="color:#cc6600;">1/2 TSP CUMIN SEEDS</span></p><p><span style="color:#cc6600;">1 TSP GINGER/GARLIC PASTE</span></p><p><span style="color:#cc6600;">1 ROMA TOMATO (CHOPPED)</span></p><p><span style="color:#cc6600;">CORIANDER LEAVES </span></p><p><strong><span style="color:#000000;">STEPS OF PREPARATION</span></strong></p><p><span style="color:#cc6600;">1.Boil channa dal with all the spices and water. (I pressure-cooked till 3 whistles)</span></p><p><span style="color:#cc6600;">2.Now in a pan, add cumin seeds, splutter add onion and fry till golden brown.</span></p><p><span style="color:#cc6600;">3.Add whole green chilli, tomato, ginger/garlic paste, fry till oil separates. (if u want to add water, add it now to avoid burning. </span></p><p><span style="color:#cc6600;">4.Pour this tempering over dal, add coriander leaves, mix everything and cook till the tempering and dal looks well blended. (10 minutes atleast)</span></p><p><span style="color:#cc6600;"></span><br /><strong><span style="color:#000000;">CORN-POTATO SABZI</span></strong></p><p><span style="font-size:180%;color:#000000;"><strong><span style="font-size:130%;"></span></p><img id="BLOGGER_PHOTO_ID_5372146664942610626" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 364px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_K0xtAwIwzGc/So2y7c00KMI/AAAAAAAAGFU/Ppp8HAb79gE/s400/DSC01769-1.JPG" border="0" /></strong></span></span></span></span><br /><br /><p><span style="font-family:trebuchet ms;font-size:130%;color:#000000;"><strong>INGREDIENTS</strong></span></p><br /><p><span style="font-family:Trebuchet MS;font-size:130%;color:#cc6600;">2 POTATOES (BOILED AND CUT IN TO SMALL CHUNKS)</span></p><p><span style="font-family:Trebuchet MS;font-size:130%;color:#cc6600;">1 CUP SWEET CORN KERNELS (MICROWAVED)</span></p><p><span style="font-family:Trebuchet MS;font-size:130%;color:#cc6600;">SALT TO TASTE</span></p><p><span style="font-family:Trebuchet MS;font-size:130%;color:#cc6600;">1/2 BUNCH MINT LEAVE1 TOMATO (CHOPPED)</span></p><p><span style="font-family:Trebuchet MS;font-size:130%;color:#cc6600;">1/2 TSP MUSTARD SEEDS</span></p><p><span style="font-family:Trebuchet MS;font-size:130%;color:#cc6600;">HANDFUL OF CHOPPED CORIANDER LEAVES</span></p><p><span style="font-family:Trebuchet MS;font-size:130%;color:#cc6600;">1 TSP RED CHILLI POWDER</span></p><p><span style="font-family:Trebuchet MS;font-size:130%;color:#cc6600;">1 TSP GARAM MASALA</span></p><br /><p><strong><span style="font-family:Trebuchet MS;font-size:130%;color:#000000;">STEPS OF PREPARATION</span></strong></p><p><span style="font-family:Trebuchet MS;font-size:130%;color:#cc6600;">1.Heat oil in a pan, add mustard seeds, allow to crackle.</span></p><p><span style="font-family:Trebuchet MS;font-size:130%;color:#cc6600;">2.Add corn, potatoes, saute, add tomato and all spices, mint leaves and mix it well, till all spices coat it properly.</span></p><p><span style="font-family:Trebuchet MS;font-size:130%;color:#cc6600;">3.Garnish with coriander leaves and serve hot.</span></p><br /><p><span style="font-family:trebuchet ms;color:#000000;"><strong><span style="font-size:130%;color:#000000;">RAITA</span></strong></span></p><p><span style="font-family:trebuchet ms;font-size:180%;color:#000000;"><strong><span style="font-size:130%;"></span><img id="BLOGGER_PHOTO_ID_5372526081273973810" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 386px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_K0xtAwIwzGc/So8MAYzbTDI/AAAAAAAAGHQ/hTW4KByyHck/s400/DSC01768-1.JPG" border="0" /></strong></span></p><br /><p><span style="font-family:trebuchet ms;font-size:130%;color:#000000;"><strong>INGREDIENTS</strong></span></p><p><span style="font-family:Trebuchet MS;font-size:130%;color:#cc6600;">1 1/2 CUPS YOGURT</span></p><p><span style="font-family:Trebuchet MS;font-size:130%;color:#cc6600;">SALT TO TASTE</span></p><p><span style="font-family:Trebuchet MS;font-size:130%;color:#cc6600;">1 TSP CUMIN SEEDS</span></p><p><span style="font-family:Trebuchet MS;font-size:130%;color:#cc6600;">5-6 BLACK PEPPERCORNS</span></p><br /><p><strong><span style="font-family:Trebuchet MS;font-size:130%;color:#000000;">STEPS OF PREPARATION</span></strong></p><p><span style="font-family:Trebuchet MS;font-size:130%;color:#cc6600;">1.Dry roast cumin seeds and black peppercorn on a tawa or pan.</span></p><p><span style="font-family:Trebuchet MS;font-size:130%;color:#cc6600;">2.Let it cool, grind it coarsely.(I grounded it with the help of mortar and pestle)</span></p><p><span style="font-family:Trebuchet MS;font-size:130%;color:#cc6600;">3.Whisk yogurt, add salt, grounded cumin and black peppercorn, mix well, add water (according to the required thickness) and serve chilled.</span></p><br /><p><span style="font-family:trebuchet ms;font-size:130%;color:#000000;"><strong>GREEN CHUTNEY</strong></span></p><br /><p><span style="font-family:trebuchet ms;font-size:130%;color:#000000;"><strong><span style="color:#006600;">I blogged about it</span> <a href="http://mixcalculations.blogspot.com/2009/07/green-chutney.html"><span style="color:#cc33cc;">here</span></a><span style="color:#cc33cc;">.</span></strong></span></p><br /><p><img id="BLOGGER_PHOTO_ID_5372526216814727298" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 315px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_K0xtAwIwzGc/So8MIRu3EII/AAAAAAAAGHY/HEwforcdjQI/s400/DSC01768.JPG" border="0" /></p>Shaista Tabrezhttp://www.blogger.com/profile/09774960677574349757noreply@blogger.com22tag:blogger.com,1999:blog-508396464043503256.post-50001615070645127292009-09-08T19:00:00.003+02:002009-09-08T22:44:02.493+02:00GO HEALTHY: STIR-FRIED VEGETABLE<a href="http://1.bp.blogspot.com/_K0xtAwIwzGc/Sqa9a96di-I/AAAAAAAAGJo/wQd3uFoeVNg/s1600-h/DSC01840-1.JPG"><img id="BLOGGER_PHOTO_ID_5379195075934653410" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 139px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_K0xtAwIwzGc/Sqa9a96di-I/AAAAAAAAGJo/wQd3uFoeVNg/s400/DSC01840-1.JPG" border="0" /></a><br /><div><a href="http://2.bp.blogspot.com/_K0xtAwIwzGc/Sqa9NFYxsYI/AAAAAAAAGJg/sTetVkbz5_w/s1600-h/DSC01831-1.JPG"><img id="BLOGGER_PHOTO_ID_5379194837422682498" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 399px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_K0xtAwIwzGc/Sqa9NFYxsYI/AAAAAAAAGJg/sTetVkbz5_w/s400/DSC01831-1.JPG" border="0" /></a><br /><br /><div><a href="http://3.bp.blogspot.com/_K0xtAwIwzGc/So8Kd3MW9kI/AAAAAAAAGGw/HIVSku33ZzE/s1600-h/DSC01840.JPG"></a><span style="font-family:trebuchet ms;font-size:130%;color:#000000;"><strong>INGREDIENTS</strong></span></div><span style="font-family:trebuchet ms;font-size:130%;"><strong></strong></span></div><span style="font-family:trebuchet ms;font-size:130%;"><strong></strong></span><br /><p><span style="font-family:trebuchet ms;font-size:130%;">1/2 CUP KIDNEY BEANS</span></p><p><span style="font-family:Trebuchet MS;font-size:130%;">1 CARROT (CUT IN SMALL STRIPS)</span></p><p><span style="font-family:Trebuchet MS;font-size:130%;">1 SMALL WHITE ONION (FINELY SLICED)</span></p><p><span style="font-family:Trebuchet MS;font-size:130%;">1/2 CUP SWEETCORN KERNELS</span></p><p><span style="font-family:Trebuchet MS;font-size:130%;">1/2 CUP GREEN BELL PEPPERS (CUT IN LONG STRIPS)</span></p><p><span style="font-family:Trebuchet MS;font-size:130%;">2 TBSP SOYA SAUCE</span></p><p><span style="font-family:Trebuchet MS;font-size:130%;">1 TBSP HOT CHILLI SAUCE</span></p><p><span style="font-family:Trebuchet MS;font-size:130%;">SALT TO TASTE</span></p><p><span style="font-family:Trebuchet MS;font-size:130%;">1 TSP RED CHILLI POWDER</span></p><p><span style="font-family:Trebuchet MS;font-size:130%;">1/2 TSP TURMERIC</span></p><p><span style="font-family:Trebuchet MS;font-size:130%;">1-2 TBSP OIL</span></p><p><span style="font-family:trebuchet ms;font-size:130%;color:#000000;"><strong>STEPS OF PREPARATION</strong></span></p><p><span style="font-family:Trebuchet MS;font-size:130%;">1.</span><span style="font-family:Trebuchet MS;font-size:130%;">Wash and soak kidney beans overnight and then boil with salt the next day, drain water and keep aside.</span></p><p><span style="font-family:Trebuchet MS;font-size:130%;">2.Take oil in a wide mouth pot, or a big pan, when hot, add onion.</span></p><p><span style="font-family:Trebuchet MS;font-size:130%;">3.Add vegetable one by one and stir fry till start turning soft. Be careful do not overcook, they should be soft and crunchy at the same time.</span></p><p><span style="font-family:Trebuchet MS;font-size:130%;">4.Add kidney beans at the last as they are already cooked.</span></p><p><span style="font-family:Trebuchet MS;font-size:130%;">5.Now it is time to add spices and sauces, while adding salt be careful as soya sauce also contains salt.</span></p><p><span style="font-family:Trebuchet MS;font-size:130%;">6.Give everything a quick stir, flame should be medium-low.</span></p><p><span style="font-family:Trebuchet MS;font-size:130%;">7.Serve hot, make a wrap or enjoy with steaming hot rice. </span></p><p><span style="color:#660000;">NOTE:</span></p><p><span style="color:#660000;">Sending this over to Sia for her<a href="http://www.monsoonspice.com/2009/09/announcing-my-legume-love-affair.html"> MLLA 15 </a>event, started by <a href="http://thewellseasonedcook.blogspot.com/2008/09/my-legume-love-affair-host-lineup.html">Susan.</a></span></p>Shaista Tabrezhttp://www.blogger.com/profile/09774960677574349757noreply@blogger.com17tag:blogger.com,1999:blog-508396464043503256.post-55283382652891659642009-09-05T05:09:00.004+02:002009-09-05T05:31:43.979+02:00TIME SAVING: QUICK POTATO SABZI!!<a href="http://3.bp.blogspot.com/_K0xtAwIwzGc/SqHXIVAarDI/AAAAAAAAGJQ/tWJ248oRRlk/s1600-h/DSC01958.JPG"><img id="BLOGGER_PHOTO_ID_5377815968134900786" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 323px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_K0xtAwIwzGc/SqHXIVAarDI/AAAAAAAAGJQ/tWJ248oRRlk/s400/DSC01958.JPG" border="0" /></a><br /><span style="font-family:trebuchet ms;font-size:130%;color:#33ccff;"><strong>If you are in a hurry then believe me this is a quick fix, can be prepared in matter of few minutes and tastes awesome. I was not sure what to serve for dinner tonight as we had chicken yesterday so I wanted to keep it light today. When I asked my hubby, he suggested this recipe, so following his directions I cooked it and it turned out great.</strong></span><br /><br /><br /><br /><br /><div><a href="http://3.bp.blogspot.com/_K0xtAwIwzGc/SqHXCLs7PRI/AAAAAAAAGJI/e-77xTENzEk/s1600-h/DSC01957.JPG"><img id="BLOGGER_PHOTO_ID_5377815862558014738" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 277px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_K0xtAwIwzGc/SqHXCLs7PRI/AAAAAAAAGJI/e-77xTENzEk/s400/DSC01957.JPG" border="0" /></a><br /><strong><span style="font-size:130%;color:#000000;">INGREDIENTS</span></strong></div><strong><span style="font-size:130%;color:#000000;"></span></strong><br /><p><span style="font-size:130%;color:#000000;">2 POTATOES</span></p><p><span style="font-size:130%;">1/2 MEDIUM ONION</span></p><p><span style="font-size:130%;">1/4 TSP ONION SEEDS</span></p><p><span style="font-size:130%;">1/4 TSP MUSTARD SEEDS</span></p><p><span style="font-size:130%;">1/4 TSP CUMIN SEEDS</span></p><p><span style="font-size:130%;">SALT TO TASTE</span></p><p><span style="font-size:130%;">1/2 TSP RED CHILLI POWDER</span></p><p><span style="font-size:130%;">1/2 TSP TURMERIC POWDER</span></p><p><span style="font-size:130%;">1 GREEN CHILLI (MINCED)</span></p><p><span style="font-size:130%;">1/4 TSP CUMIN POWDER</span></p><p><span style="font-size:130%;">1/4 TSP CORIANDER POWDER</span></p><p><span style="font-size:130%;">HANDFUL OF CORIANDER LEAVES</span></p><p><span style="font-size:130%;">1 TBSP OIL</span></p><p><span style="font-size:130%;color:#000000;"><strong></strong></span> </p><p><span style="font-family:trebuchet ms;font-size:130%;color:#000000;"><strong>STEPS OF PREPARATION</strong></span></p><p><span style="font-family:trebuchet ms;font-size:130%;">1.Heat oil in a pan, add all seeds and wait till splutter.</span></p><p><span style="font-family:trebuchet ms;font-size:130%;">2.Add finely chopped onion and green chilli and fry for few minutes till onion turns soft.</span></p><p><span style="font-family:trebuchet ms;font-size:130%;">3.Now add potato, saute and then add remaining spices, mix well and cover to cook till done.</span></p><p><span style="font-family:trebuchet ms;font-size:130%;">4.Add chopped coriander leaves and serve hot.</span></p>Shaista Tabrezhttp://www.blogger.com/profile/09774960677574349757noreply@blogger.com11tag:blogger.com,1999:blog-508396464043503256.post-50298995782317856002009-09-04T05:00:00.002+02:002009-09-08T05:05:43.482+02:00IS IT BLACK OR DARK BROWN: FRIED BLACK CHICKPEAS<a href="http://2.bp.blogspot.com/_K0xtAwIwzGc/SqCJ8AEjm_I/AAAAAAAAGI4/cMjod8iapuc/s1600-h/DSC01953.JPG"><img id="BLOGGER_PHOTO_ID_5377449618984639474" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 233px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_K0xtAwIwzGc/SqCJ8AEjm_I/AAAAAAAAGI4/cMjod8iapuc/s400/DSC01953.JPG" border="0" /></a><span style="font-family:trebuchet ms;font-size:130%;color:#33ccff;"><strong>I made black chickpeas for Iftar today, the colour of dish is more towards dark brown, but no worries as I am a capricorn and this dish is perfect entry for a monthly event <a href="http://ashwini-spicycuisine.blogspot.com/2009/08/announcing-fic-zodiac-signs.html">FIC: Zodiac Signs </a>by Ashwini of Ashwini's Spicy Cuisine an event started by <a href="http://tumyumtreats.blogspot.com/2008/01/food-in-colours-about-event-event-is-to.html">sunshinemom of tongue ticklers</a>, </strong></span><span style="font-family:trebuchet ms;font-size:130%;color:#33ccff;"><strong>and also to </strong></span><a href="http://kitchenflavours.blogspot.com/2009/08/joy-from-fasting-to-feasting-season-ii.html"><span style="font-family:trebuchet ms;font-size:130%;color:#33ccff;"><strong><span style="color:#cc33cc;">Joy From Fasting To Feasting</span> </strong></span></a><span style="font-family:trebuchet ms;font-size:130%;color:#33ccff;"><strong>by Lubna of Yummy Food and Yasmeen of Health Nut.</strong></span><br /><br /><strong><span style="font-family:Trebuchet MS;font-size:130%;color:#33ccff;">How can I forget to send it over to <a href="http://www.monsoonspice.com/2009/09/announcing-my-legume-love-affair.html">Sia</a> for her event MLLA 15th helping , originated from <a href="http://thewellseasonedcook.blogspot.com/2008/09/my-legume-love-affair-host-lineup.html">here.</a> </span></strong><br /><br /><br /><br /><div><a href="http://2.bp.blogspot.com/_K0xtAwIwzGc/SqCJwZYWivI/AAAAAAAAGIw/uLpA6MxbaJM/s1600-h/DSC01950.JPG"><img id="BLOGGER_PHOTO_ID_5377449419620125426" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_K0xtAwIwzGc/SqCJwZYWivI/AAAAAAAAGIw/uLpA6MxbaJM/s400/DSC01950.JPG" border="0" /></a><br /><br /><div><div><div><span style="font-family:trebuchet ms;font-size:130%;color:#000000;"><strong>INGREDIENTS</strong></span><br /><br /></div><div><span style="font-family:trebuchet ms;font-size:130%;">HALF CUP BLACK CHICKPEAS</span></div><div><span style="font-family:Trebuchet MS;font-size:130%;">1 SMALL ONION (COARSELY CHOPPED)</span></div><div><span style="font-family:Trebuchet MS;font-size:130%;">1 GREEN CHILLI (MINCED)</span></div><div><span style="font-family:Trebuchet MS;font-size:130%;">SALT TO TASTE</span></div><div><span style="font-family:Trebuchet MS;font-size:130%;">1/4 TSP BLACK PEPPER</span></div><div><span style="font-family:Trebuchet MS;font-size:130%;">1 TBSP OIL</span><br /><br /></div><div><span style="font-family:Trebuchet MS;font-size:130%;color:#000000;"><strong>STEPS OF PREPARATION</strong></span><br /><br /></div><div><span style="font-family:Trebuchet MS;font-size:130%;">1.Wash and soak black chickpeas in enough water overnight.</span></div><div><span style="font-family:Trebuchet MS;font-size:130%;"></span></div><div><span style="font-family:Trebuchet MS;font-size:130%;">2.Heat oil in a pan, add onion and green chilli.</span><br /><br /></div><div><span style="font-family:Trebuchet MS;font-size:130%;">3.Fry onion till golden brown, then add black chickpeas, salt and black pepper.</span><br /></div><br /><div><span style="font-family:Trebuchet MS;font-size:130%;">4.Cover and fry on low heat till fried, it took me 10-15 minutes.</span></div></div></div></div>Shaista Tabrezhttp://www.blogger.com/profile/09774960677574349757noreply@blogger.com7tag:blogger.com,1999:blog-508396464043503256.post-9107086136871755552009-09-03T19:00:00.002+02:002009-09-03T19:00:00.800+02:00PERFECTION CAN NOT BE IMPROVED:BHUNA GOSHT<a href="http://2.bp.blogspot.com/_K0xtAwIwzGc/So8LYyg1UWI/AAAAAAAAGHI/B3C8LMYKUOc/s1600-h/DSC01830.JPG"><img id="BLOGGER_PHOTO_ID_5372525400980541794" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 261px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_K0xtAwIwzGc/So8LYyg1UWI/AAAAAAAAGHI/B3C8LMYKUOc/s400/DSC01830.JPG" border="0" /></a><span style="font-family:trebuchet ms;font-size:130%;color:#33ccff;"><strong>In all non-veg dishes, I like mutton very much. Not only I love eating it but also enjoy making it many different ways. Bhuna gosht is a typical Pakistani dish and goes well with roti or naan. <br /></strong></span><br /><br /><div><a href="http://1.bp.blogspot.com/_K0xtAwIwzGc/So8LSQ6KHsI/AAAAAAAAGHA/gLy2ShT1b_c/s1600-h/DSC01820.JPG"><img id="BLOGGER_PHOTO_ID_5372525288880742082" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 226px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_K0xtAwIwzGc/So8LSQ6KHsI/AAAAAAAAGHA/gLy2ShT1b_c/s400/DSC01820.JPG" border="0" /></a><br /><strong><span style="font-family:trebuchet ms;font-size:130%;">INGREDIENTS:</span></strong></div><strong><span style="font-family:trebuchet ms;font-size:130%;"></span></strong><br /><p><span style="font-family:trebuchet ms;font-size:130%;">1/2 LB MUTTON</span></p><p><span style="font-family:Trebuchet MS;font-size:130%;">1 MEDIUM ONION (SLICED THINLY)</span></p><p><span style="font-family:Trebuchet MS;font-size:130%;">4-5 BLACK PEPPERCORNS</span></p><p><span style="font-family:Trebuchet MS;font-size:130%;">3-4 GREEN CARDAMOM</span></p><p><span style="font-family:Trebuchet MS;font-size:130%;">2 CINNAMON STICKS</span></p><p><span style="font-family:Trebuchet MS;font-size:130%;">4-5 CLOVES</span></p><p><span style="font-family:Trebuchet MS;font-size:130%;">1 TSP GINGER/GARLIC PASTE</span></p><p><span style="font-family:Trebuchet MS;font-size:130%;">3 TBSP MUSTARD OIL</span></p><p><span style="font-family:Trebuchet MS;font-size:130%;">SALT TO TASTE</span></p><p><span style="font-family:Trebuchet MS;font-size:130%;">1 TSP RED CHILLI POWDER</span></p><p><span style="font-family:Trebuchet MS;font-size:130%;">1 TSP TURMERIC POWDER</span></p><p><span style="font-family:Trebuchet MS;font-size:130%;">2 TSP CORIANDER POWDER</span></p><p><span style="font-family:Trebuchet MS;font-size:130%;">2 GREEN CHILLI</span></p><p><span style="font-family:Trebuchet MS;font-size:130%;">HANDFUL OF CORIANDER LEAVES</span></p><p><span style="font-family:trebuchet ms;font-size:130%;color:#000000;"><strong>STEPS OF PREPARATION</strong></span></p><p><span style="font-family:Trebuchet MS;font-size:130%;">1.Heat oil in a pot, add whole spices, fry for a minute, add onion.</span></p><p><span style="font-family:Trebuchet MS;font-size:130%;">2.Fry till golden brown, add ginger/garlic paste and all spices.</span></p><p><span style="font-family:Trebuchet MS;font-size:130%;">3.Fry well, add mutton, chopped green chilli fry till it changes colour, add 1 cup water, cover and cook for 1 hour or until it is cooked and oil starts separating.</span></p><p><span style="font-family:Trebuchet MS;font-size:130%;">4.Garnish with coriander leaves.</span> </p><p><a href="http://4.bp.blogspot.com/_K0xtAwIwzGc/So8LNRUxqoI/AAAAAAAAGG4/jhNOjUJCKIU/s1600-h/DSC01817.JPG"><img id="BLOGGER_PHOTO_ID_5372525203093039746" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 265px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_K0xtAwIwzGc/So8LNRUxqoI/AAAAAAAAGG4/jhNOjUJCKIU/s400/DSC01817.JPG" border="0" /></a> </p>Shaista Tabrezhttp://www.blogger.com/profile/09774960677574349757noreply@blogger.com11tag:blogger.com,1999:blog-508396464043503256.post-25830034348900453492009-09-03T05:10:00.008+02:002009-09-06T06:52:58.149+02:00MINCED MEAT STUFFED PASTRY: SAMOSAS<a href="http://1.bp.blogspot.com/_K0xtAwIwzGc/SqCDaafFVTI/AAAAAAAAGIo/CPJHWAa_BtU/s1600-h/DSC01939-1.JPG"><img id="BLOGGER_PHOTO_ID_5377442444889904434" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 269px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_K0xtAwIwzGc/SqCDaafFVTI/AAAAAAAAGIo/CPJHWAa_BtU/s400/DSC01939-1.JPG" border="0" /></a><br /><br /><div align="left"><a href="http://2.bp.blogspot.com/_K0xtAwIwzGc/SqCCX-mMlGI/AAAAAAAAGIg/voFnsiZB0mw/s1600-h/DSC01942.JPG"><img id="BLOGGER_PHOTO_ID_5377441303532180578" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 309px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_K0xtAwIwzGc/SqCCX-mMlGI/AAAAAAAAGIg/voFnsiZB0mw/s400/DSC01942.JPG" border="0" /></a><br /> BEFORE FRYING<br /><br /><div><span style="font-family:trebuchet ms;font-size:130%;color:#33ccff;"><strong>In our home four things beside dates and a drink are a must for Iftar, these are white or black chickpeas chaat, fruit chaat, any fried item and dahi baray. The fried items consumed by us during Ramadan for iftari are Pakoray (potato, eggplant, onion, chilli, egg, tomato, or spinach), samosay, rolls, choora, fried spicy potatoes etc.</strong></span><br /><span style="font-family:trebuchet ms;font-size:130%;color:#33ccff;"><strong></strong></span><br /><span style="font-family:trebuchet ms;font-size:130%;color:#33ccff;"><strong>I never tried to make samosa by myself, rather helped my mom in making a filling or help her in stuffing, because I always thought that I would ruin it. But, this time I dared to go for it and luckily it turned out great, thanks to my lucky stars...:(</strong></span><br /><span style="font-family:trebuchet ms;font-size:130%;color:#33ccff;"><strong></strong></span><br /><span style="font-family:trebuchet ms;font-size:130%;color:#33ccff;"><strong>I made the dough for samosa and stuffed it with keema filling, you can use chicken instead of beef. Here goes my very first recipe for this Ramadan. Hope all of you would like it.</strong></span><br /><span style="font-family:trebuchet ms;font-size:130%;color:#33ccff;"><strong></strong></span><br /><span style="color:#000000;"><span style="font-family:trebuchet ms;font-size:130%;"><strong>INGREDIENTS</strong></span></span><br /><span style="color:#000000;"><span style="font-family:trebuchet ms;font-size:130%;"><strong></strong></span></span><br /><span style="color:#000000;"><span style="font-family:trebuchet ms;font-size:130%;"><strong>FOR STUFFING:</strong></span></span><br /><strong><span style="font-family:Trebuchet MS;font-size:130%;"></span></strong><br /><span style="font-family:Trebuchet MS;font-size:130%;">400 GM MINCED MEAT</span><br /><span style="font-family:Trebuchet MS;font-size:130%;">2 TBSP OIL</span><br /><span style="font-family:Trebuchet MS;font-size:130%;">1 1/2 MEDIUM ONION (FINELY CHOPPED)</span><br /><span style="font-family:Trebuchet MS;font-size:130%;">4 CLOVES GARLIC</span><br /><span style="font-family:Trebuchet MS;font-size:130%;">1.5 CM GINGER GRATED</span><br /><span style="font-family:Trebuchet MS;font-size:130%;">1 TSP GARAM MASALA</span><br /><span style="font-family:Trebuchet MS;font-size:130%;">1/2 TSP TURMERIC POWDER</span><br /><span style="font-family:Trebuchet MS;font-size:130%;">2 TSP CORIANDER POWDER</span><br /><span style="font-family:Trebuchet MS;font-size:130%;">1 1/2 TSP CUMIN POWDER</span><br /><span style="font-family:Trebuchet MS;font-size:130%;">1 TSP RED CHILLI POWDER</span><br /><span style="font-family:Trebuchet MS;font-size:130%;">1/2 TSP SALT</span><br /><span style="font-family:Trebuchet MS;font-size:130%;">125 ML WARM WATER</span><br /><span style="font-family:Trebuchet MS;font-size:130%;">2 GREEN CHILLIES</span><br /><span style="font-family:Trebuchet MS;font-size:130%;">HANDFUL OF CORIANDER LEAVES, CHOPPED</span><br /><span style="font-family:Trebuchet MS;font-size:130%;"></span><br /><span style="font-family:Trebuchet MS;font-size:130%;color:#000000;"><strong>STEPS OF PREPARATION</strong></span><br /><strong><span style="font-family:Trebuchet MS;font-size:130%;"></span></strong><br /><span style="font-family:Trebuchet MS;font-size:130%;">1.Heat oil in a pan, add onion and fry till golden brown.</span><br /><span style="font-family:Trebuchet MS;font-size:130%;"></span><br /><span style="font-family:Trebuchet MS;font-size:130%;">2.Add garlic and ginger, fry for a minute.</span><br /><span style="font-family:Trebuchet MS;font-size:130%;"></span><br /><span style="font-family:Trebuchet MS;font-size:130%;">3.Now add minced meat and fry till it turn brownish.</span><br /><span style="font-family:Trebuchet MS;font-size:130%;"></span><br /><span style="font-family:Trebuchet MS;font-size:130%;">4.Then add all the spices (except garam masala), mix well, add water and green chilli, cover and cook until it is dried and cooked through.</span><br /><span style="font-family:Trebuchet MS;font-size:130%;"></span><br /><span style="font-family:Trebuchet MS;font-size:130%;">5.Sprinkle garam masala and coriander leaves, cool it.</span><br /><span style="font-family:Trebuchet MS;font-size:130%;"></span><br /><span style="font-family:Trebuchet MS;font-size:130%;color:#000000;"><strong>FOR DOUGH:</strong></span><br /><strong><span style="font-family:Trebuchet MS;font-size:130%;"></span></strong><br /><span style="font-family:trebuchet ms;font-size:130%;">1 1/2 CUP FLOUR</span><br /><span style="font-family:Trebuchet MS;font-size:130%;">1/4 TSP SALT</span><br /><span style="font-family:Trebuchet MS;font-size:130%;">1 TSP CARAWAY SEEDS (AJWAIN)</span><br /><span style="font-family:Trebuchet MS;font-size:130%;">1/2 TSP ONION SEEDS (KALONJI)</span><br /><span style="font-family:Trebuchet MS;font-size:130%;">4 TBSP GHEE</span><br /><span style="font-family:Trebuchet MS;font-size:130%;">5 TBSP WATER</span><br /><span style="font-family:Trebuchet MS;font-size:130%;"></span><br /><span style="font-family:Trebuchet MS;font-size:130%;color:#000000;"><strong>STEPS OF PREPARATION:</strong></span><br /><strong><span style="font-family:Trebuchet MS;font-size:130%;"></span></strong><br /><span style="font-family:Trebuchet MS;font-size:130%;">1.Sift together flour and salt, add caraway seeds and onion seeds.</span><br /><span style="font-family:Trebuchet MS;font-size:130%;"></span><br /><span style="font-family:Trebuchet MS;font-size:130%;">2.Now add ghee 1 tbsp at a time and mix with hands well so that when all the ghee is added, flour will not remain dried but be like crumbs form.</span><br /><span style="font-family:Trebuchet MS;font-size:130%;"></span><br /><span style="font-family:Trebuchet MS;font-size:130%;">3.Slowly and gradually, add water, mix and knead well till it become pliable and soft.</span><br /><span style="font-family:Trebuchet MS;font-size:130%;"></span><br /><span style="font-family:Trebuchet MS;font-size:130%;">4.Gather everything and form a ball and put in a sandwich bag for 30 minutes.</span><br /><span style="font-family:Trebuchet MS;font-size:130%;"></span><br /><span style="font-family:Trebuchet MS;font-size:130%;">5.After 30 minutes, take out divide the dough into 12 small balls and then roll a ball with a roller in a small circular disc.</span><br /><span style="font-family:Trebuchet MS;font-size:130%;"></span><br /><span style="font-family:Trebuchet MS;font-size:130%;">6.Cut it from center with a knife into two semi circles.</span><br /><span style="font-family:Trebuchet MS;font-size:130%;"></span><br /><span style="font-family:Trebuchet MS;font-size:130%;">7. Take one semi circle, fold the two ends, join in the center with the help of egg wash it will form a cone-shape now.</span><br /><span style="font-family:Trebuchet MS;font-size:130%;"></span><br /><span style="font-family:Trebuchet MS;font-size:130%;">8.Stuff with 1 tbsp of filling and join the open ends with the help of egg wash.</span><br /><span style="font-family:Trebuchet MS;font-size:130%;"></span><br /><span style="font-family:Trebuchet MS;font-size:130%;">9.Make all the samosas this way and deep fry till golden and serve hot with a chutney or dip of your choice.</span> </div><br /><div></div><br /><div><strong><span style="color:#660000;"></span></strong></div><img id="BLOGGER_PHOTO_ID_5378212553501852050" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 279px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_K0xtAwIwzGc/SqM_0ooGQZI/AAAAAAAAGJY/bIw38-eoivA/s400/DSC01955.JPG" border="0" /> AFTER FRYING<br /><div align="left"><strong><span style="color:#660000;">NOTE:</span></strong></div><br /><div><span style="color:#009900;"><strong>This is my entry to an event <a href="http://kitchenflavours.blogspot.com/2009/08/joy-from-fasting-to-feasting-season-ii.html">Joy From Fasting To Feasting by Dearest Lubna of Yummy Food. </a></strong></span></div></div>Shaista Tabrezhttp://www.blogger.com/profile/09774960677574349757noreply@blogger.com2tag:blogger.com,1999:blog-508396464043503256.post-63789715703428995332009-09-01T04:55:00.005+02:002009-09-01T06:14:13.372+02:00UPDATE!!!<span style="font-family:trebuchet ms;color:#33ccff;"><strong><span style="font-size:180%;color:#000000;">I</span> <span style="font-size:130%;">am back!!! Some unexpected travel came up and we were off to east coast for a week, came back just a day ago. I did not get enough time to update my status, I thought that I would do that once I get internet access but unfortunately the wireless at our relative's place where we stayed was not working and there I was missing blogging and blog hopping pretty badly. I tried to catch up with the blogs update on google reader through my husband's IPhone but somehow was unable to post anything on my blog.<br /><br />Well, it was a tiring week and we covered many cities in a very short span of time. We flew to Detroit, MI on Aug 22nd and after spending 2 days there went to buffalo, NY by road (4 hrs drive), briefly stopped at a friend's place in Akron, Ohio (3 hrs drive) on the way. We stayed in buffalo overnight, left for Grove city next day to meet some more friends (3 hrs drive) and finally to Erie, PA (1 1/2 hr drive) where we stayed at a close friend's place and started back for Detroit very next day (4 hrs drive). <br /><br />We got opportunity to meet some old friends of my husband and enjoyed their warm welcome. "A" was overwhelmed with change of places and faces. Everytime we entered someone's home she started crying and took some time to settle down.</span></strong></span><br /><span style="font-family:trebuchet ms;color:#33ccff;"><strong><span style="font-size:130%;"></span></strong></span><br /><span style="font-family:trebuchet ms;color:#33ccff;"><strong><span style="font-size:130%;">I will resume blogging from tomorrow inshallah. Stay tuned, till then take good care of yourselves and keep visiting. </span> </strong></span>Shaista Tabrezhttp://www.blogger.com/profile/09774960677574349757noreply@blogger.com3tag:blogger.com,1999:blog-508396464043503256.post-41673887233174631572009-08-22T19:00:00.003+02:002009-08-23T16:45:32.468+02:00RAMADAN KAREEM!!! MONTH OF BLESSINGS<div align="center"><font face="trebuchet ms" color="#660000" size="4"><strong>A very happy and prosperous Ramadan Mubarak to all the muslims around the world!!!</strong></font></div>
<br /><div align="center"><strong><font face="Trebuchet MS" color="#660000" size="4"></font></strong></div>
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<br /><div align="center"><strong><font face="Trebuchet MS" color="#660000" size="4"></font></strong></div><font face="trebuchet ms" color="#660000" size="4"><strong>Ramadan is the 9th month of Islamic calendar(also known as hijri calendar) and like other hijri months sighting of moon marks the beginning. We fast whole month, every day before sunrise till sunset. The food which we eat to start fasting is called seher and the food which we eat to break fast is called iftar. Besides 5 times prayer, another prayer called taraveeh is offered every night after isha prayers in which whole quran is recited. It comprises of 20 rikats and is offered daily from the night of ramadan moon sighting till the night before eid moon sighting.</strong></font><br /><strong><font face="Trebuchet MS" color="#660000" size="4"></font></strong><br /><strong><font face="Trebuchet MS" color="#660000" size="4">I will be posting some seher and iftar recipes this month to celebrate Ramadan.</font></strong><br /><br /><br />http://www.123greetings.com/events/ramadan/wishes/wishes18.html Shaista Tabrezhttp://www.blogger.com/profile/09774960677574349757noreply@blogger.com12tag:blogger.com,1999:blog-508396464043503256.post-81389313582337860122009-08-21T19:25:00.001+02:002009-08-21T21:30:35.792+02:00AWARDS, AWARDS AND MORE AWARDS!!!<a href="http://1.bp.blogspot.com/_K0xtAwIwzGc/So7MULxgZZI/AAAAAAAAGGg/yo99dKXHNSQ/s1600-h/Scrumptious.jpg"><img id="BLOGGER_PHOTO_ID_5372456052629464466" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 276px; CURSOR: hand; HEIGHT: 307px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_K0xtAwIwzGc/So7MULxgZZI/AAAAAAAAGGg/yo99dKXHNSQ/s400/Scrumptious.jpg" border="0" /></a><span style="font-family:trebuchet ms;font-size:130%;color:#660000;"><strong> The rules are:</strong></span><br /><br /><span style="font-family:trebuchet ms;font-size:130%;color:#660000;"><strong>Put the logo on your blog or post.</strong></span><br /><span style="font-family:trebuchet ms;font-size:130%;color:#660000;"><strong>Nominate at least 7 blogsLet them know that they have received this Scrumptious award by commenting on their blog.</strong></span><br /><span style="font-family:trebuchet ms;font-size:130%;color:#660000;"><strong>Share the love and link to this post and to the person you received your award from.</strong></span><br /><br /><br /><br /><br /><br /><br /><img id="BLOGGER_PHOTO_ID_5372455387605322402" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_K0xtAwIwzGc/So7LteXZSqI/AAAAAAAAGGA/aGW3AHJy3KQ/s400/fab_award.jpg" border="0" /><br /><br /><br /><br /><span style="font-family:trebuchet ms;font-size:130%;color:#cc33cc;"><strong>Inspire you</strong></span><br /><span style="font-family:trebuchet ms;font-size:130%;color:#cc33cc;"><strong>Encourage You</strong></span><br /><span style="font-family:trebuchet ms;font-size:130%;color:#cc33cc;"><strong>May give Fabulous information</strong></span><br /><span style="font-family:trebuchet ms;font-size:130%;color:#cc33cc;"><strong>A great read has Scrumptious recipes</strong></span><br /><span style="font-family:trebuchet ms;font-size:130%;color:#cc33cc;"><strong>Any other reasons you can think of that make them Scrumptious!</strong></span><br /><br /><br /><br /><br /><br /><span style="font-family:trebuchet ms;"><strong><span style="font-size:130%;"><span style="color:#009900;">I already did the tagging part</span> </span></strong></span><a href="http://mixcalculations.blogspot.com/2009/08/fry-fry-hot-tindoora-fry-and-three.html"><span style="font-family:trebuchet ms;font-size:130%;"><strong>here</strong></span>.<br /></a><br /><br /><br /><div><a href="http://1.bp.blogspot.com/_K0xtAwIwzGc/So7MJ9zRySI/AAAAAAAAGGY/8mvdXuZukyY/s1600-h/one_lovely_blog.jpeg"><img id="BLOGGER_PHOTO_ID_5372455877080107298" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 150px; CURSOR: hand; HEIGHT: 150px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_K0xtAwIwzGc/So7MJ9zRySI/AAAAAAAAGGY/8mvdXuZukyY/s400/one_lovely_blog.jpeg" border="0" /></a><br /><br /><br /><br /><br /><div><a href="http://3.bp.blogspot.com/_K0xtAwIwzGc/So7MFtrUOaI/AAAAAAAAGGQ/q_i4rIInISA/s1600-h/loveblogaward.jpg"><img id="BLOGGER_PHOTO_ID_5372455804032268706" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 200px; CURSOR: hand; HEIGHT: 200px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_K0xtAwIwzGc/So7MFtrUOaI/AAAAAAAAGGQ/q_i4rIInISA/s400/loveblogaward.jpg" border="0" /></a><br /><br /><br /><br /><br /><br /><div><a href="http://3.bp.blogspot.com/_K0xtAwIwzGc/So7L_5Pf1QI/AAAAAAAAGGI/81Nmg4Co4AU/s1600-h/kreativblogger.jpg"><img id="BLOGGER_PHOTO_ID_5372455704057599234" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 185px; CURSOR: hand; HEIGHT: 200px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_K0xtAwIwzGc/So7L_5Pf1QI/AAAAAAAAGGI/81Nmg4Co4AU/s400/kreativblogger.jpg" border="0" /></a><span style="font-family:trebuchet ms;font-size:130%;color:#33ccff;"><strong>I have got some more awards this time from </strong></span><a href="http://easy2cookrecipes.blogspot.com/search/label/Awards"><span style="font-family:trebuchet ms;font-size:130%;color:#009900;"><strong>Shama of easy2cook</strong></span></a><span style="font-family:trebuchet ms;font-size:130%;color:#33ccff;"><strong>...thank you very much Shama of remebering me and pasing me these lovely awards.</strong></span><br /><br /></div><div><span style="font-family:trebuchet ms;font-size:130%;color:#33ccff;"><strong>I am spreading the recognition which one blogger can give to other through these lovely awards to my following fantastic blogger friends,</strong></span></div><br /><br /><div><span style="font-family:trebuchet ms;font-size:130%;color:#33ccff;"><strong></strong></span></div><div><span style="font-family:trebuchet ms;font-size:130%;color:#333399;">Tulip of <a href="http://amader-rasona.blogspot.com/">Amader Rasona</a></span></div><div><span style="font-family:trebuchet ms;font-size:130%;color:#333399;">Divya Vikram of <a href="http://divya-dilse.blogspot.com/">Dil Se</a></span></div><div><span style="font-family:trebuchet ms;color:#333399;"><span style="font-size:130%;">Priti of<span style="color:#cc33cc;"> </span><span style="font-family:Georgia;color:#000000;"><a href="http://indiankhanna.blogspot.com/">Indian khana</a></span></span></span></div><div><span style="font-family:trebuchet ms;font-size:130%;color:#333399;">Bergamot of <a href="http://cookingescapadesanddelights.blogspot.com/">Cooking Escapades</a></span></div><div><span style="font-family:trebuchet ms;font-size:130%;color:#333399;">Tea of <a href="http://teaandcookies.blogspot.com/">Tea and cookies</a></span></div><div><span style="font-family:trebuchet ms;font-size:130%;color:#333399;">Mansi of <a href="http://twisttothetaste.blogspot.com/">Twist to the taste</a></span></div></div><div><div></div></div></div>Shaista Tabrezhttp://www.blogger.com/profile/09774960677574349757noreply@blogger.com11tag:blogger.com,1999:blog-508396464043503256.post-17960103913669131162009-08-20T23:04:00.010+02:002009-08-21T01:28:48.144+02:00EGGLESS FAT FREE BANANA CAKE: TASTE AND CREATE<a href="http://3.bp.blogspot.com/_K0xtAwIwzGc/So3b8wSwZGI/AAAAAAAAGF0/pVPFT1ZYLAc/s1600-h/2080508623_ecc80b1b5f.jpg"><img id="BLOGGER_PHOTO_ID_5372191767325074530" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 150px; CURSOR: hand; HEIGHT: 150px" alt="" src="http://3.bp.blogspot.com/_K0xtAwIwzGc/So3b8wSwZGI/AAAAAAAAGF0/pVPFT1ZYLAc/s400/2080508623_ecc80b1b5f.jpg" border="0" /></a><br /><div><a href="http://2.bp.blogspot.com/_K0xtAwIwzGc/So3PJ-C75YI/AAAAAAAAGFs/tWwlMjhkeTo/s1600-h/DSC01865.JPG"><img id="BLOGGER_PHOTO_ID_5372177700703954306" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 246px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_K0xtAwIwzGc/So3PJ-C75YI/AAAAAAAAGFs/tWwlMjhkeTo/s400/DSC01865.JPG" border="0" /></a><br /><br /><div><a href="http://1.bp.blogspot.com/_K0xtAwIwzGc/So3PC9GKCcI/AAAAAAAAGFk/4v_-4rXmIGg/s1600-h/DSC01863.JPG"><img id="BLOGGER_PHOTO_ID_5372177580189944258" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 393px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_K0xtAwIwzGc/So3PC9GKCcI/AAAAAAAAGFk/4v_-4rXmIGg/s400/DSC01863.JPG" border="0" /></a><br /></div><br /><div><span style="font-size:130%;color:#33ccff;"><strong>I made eggless fat free banana cake for <a href="http://tasteandcreate.rezimo.com/">taste and create event</a> started by Nicole of for the love of food and hosted this month by min of The bad girl's kitchen. I was paired for the very first time with a fabulous blogger, who in the very short span of time has given the blog world the beautiful creations most of which are her original recipes. Yes, I am talking about Parita of</strong></span> <a href="http://paritaskitchen.blogspot.com/"><span style="font-size:130%;"><strong>Parita's world. </strong></span></a><span style="font-size:130%;color:#33ccff;"><strong>I am very happy that the cake turned out great and my husband who is a picky eater liked the taste.</strong></span></div><br /><div><strong><span style="font-size:130%;color:#33ccff;"></span></strong></div><br /><div><strong><span style="font-size:130%;color:#33ccff;">I did quite a few changes to the <a href="http://paritaskitchen.blogspot.com/2009/06/i-won-celebrating-with-fatfree-eggless.html">original recipe</a>, following are the changes:</span></strong></div><br /><ul><br /><li><strong><span style="font-size:130%;color:#33ccff;">used yogurt</span></strong></li><br /><li><strong><span style="font-size:130%;color:#33ccff;">no vanilla essence</span></strong></li><br /><li><strong><span style="font-size:130%;color:#33ccff;">no baking soda</span></strong></li><br /><li><strong><span style="font-size:130%;color:#33ccff;">used pineapple juice</span></strong></li></ul><br /><p><strong><span style="font-size:130%;color:#33ccff;">This recipe is definitely a keeper and next time I want to incorporate eggs in the recipe.</span></strong></p><br /><div></div><br /><div><br /><div><span style="font-family:trebuchet ms;font-size:130%;color:#000000;"><strong>INGREDIENTS</strong></span></div><br /><div></div><div>2 OVER RIPEN BIG BANANAS </div><div>2 CUPS ALL PURPOSE FLOUR</div><div>2 TSP BAKING POWDER</div><div>3/4 CUP BROWN SUGAR</div><div>3/4 CUP YOGURT</div><div>1 TSP PINEAPPLE JUICE</div><br /><div></div><br /><div><strong><span style="font-size:130%;color:#000000;">STEPS OF PREPARATION</span></strong></div><br /><div><strong><span style="font-size:130%;"></span></strong></div><br /><div><span style="font-size:130%;">1.Preheat oven to 350 F, and grease a rectangular baking tin.</span></div><div><span style="font-size:130%;"></span></div><br /><div><span style="font-size:130%;">2.Blend together banana, brown sugar, pineapple juice and yogurt till smooth.</span></div><br /><div><span style="font-size:130%;"></span></div><div><span style="font-size:130%;">3.Sift together flour and baking powder and add 1 tbsp at a time and beat, till all become mixed properly.</span></div><br /><div><span style="font-size:130%;"></span></div><div><span style="font-size:130%;">4.Pour the batter in a greased baking tin and bake for 40-45 minutes.</span></div><br /><div><span style="font-size:130%;"></span></div><div><span style="font-size:130%;">5.Check for doneness by inserting a toothpick or knife, if comes out clean then take it out of the oven.</span></div><br /><div><span style="font-size:130%;"></span></div><div><span style="font-size:130%;">6.Cool for 10 minutes and cut into slices.</span></div></div></div>Shaista Tabrezhttp://www.blogger.com/profile/09774960677574349757noreply@blogger.com11tag:blogger.com,1999:blog-508396464043503256.post-50567023477334042872009-08-19T21:11:00.001+02:002009-08-20T17:10:00.325+02:00MIXED VEGETABLE SOUP: COLD, COLD GO AWAY!!!<a href="http://4.bp.blogspot.com/_K0xtAwIwzGc/Sow93dnQLeI/AAAAAAAAGEc/9G5OAYxvCeE/s1600-h/DSC01802.JPG"><img id="BLOGGER_PHOTO_ID_5371736478597524962" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 384px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_K0xtAwIwzGc/Sow93dnQLeI/AAAAAAAAGEc/9G5OAYxvCeE/s400/DSC01802.JPG" border="0" /></a><span style="font-family:trebuchet ms;font-size:130%;color:#33ccff;"><strong><span style="font-size:180%;color:#000000;">A</span><span style="color:#ff0000;">AAAAAAAAACHHHUUUUUU.....SNIFF..SNIFF....itchy,red, watery eyes, runny nose, headache, fever......</span>these are some classic signs and symptoms when one gets a pretty bad cold...I caught cold past week and it was getting worse and I was not able to do my daily chores, was afraid of kissing and hugging my li'l angel in fear that she would get it too, didnt want to treat it with antibiotics which I hate (although I am a pharmacist..hehehe) so what to do????<br /><br />I wanted something hot and healthy at the same time to fight with the nasty cold.... So, I went over to my refrigerator in high hopes to find something suitable and once I looked at some wilting spring onions, few green beans, asparagus, I wanted to use all of them. My grey matter instantly gave me a hint...something hot and warm, something warm and hot....and there I was all set to make this lovely, warming, veggie soup.....<br /><br />I threw any and all vegetables I had on hand, mixed with spices and oh yeah it came out amazingly superbbb!!!...A thumbs up from hubby who happen to like soups and my cold, it was gone,history... :)<br /></strong></span><br /><br /><span style="font-family:trebuchet ms;font-size:130%;color:#33ccff;"><strong>Ok, no more ranting, I am unveiling the secret formula, go ahead, </strong></span><br /><br /><span style="font-family:trebuchet ms;font-size:130%;color:#33ccff;"><strong><span style="color:#006600;">A STEAMING HOT BOWL OF SOUP IS WAITING FOR U:):):)</span></strong></span><br /><br /><span style="font-family:trebuchet ms;font-size:130%;color:#33ccff;"><strong><br /><br /></strong></span><span style="font-family:trebuchet ms;font-size:130%;color:#33ccff;"><strong></strong></span><br /><a href="http://2.bp.blogspot.com/_K0xtAwIwzGc/Sow9r77kQdI/AAAAAAAAGEU/92c4sMDGiZM/s1600-h/DSC01799.JPG"><img id="BLOGGER_PHOTO_ID_5371736280577360338" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 369px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_K0xtAwIwzGc/Sow9r77kQdI/AAAAAAAAGEU/92c4sMDGiZM/s400/DSC01799.JPG" border="0" /></a><br /><span style="font-family:trebuchet ms;font-size:130%;color:#cc0000;"><strong>This is going to be a part of an event "original recipe" by Lore of</strong></span> <a href="http://culinarty.sapiensworks.com/articles/original-recipes-monthy-round-up-event/"><strong><span style="font-family:trebuchet ms;font-size:130%;">culinarty</span></strong></a>.<br /><a href="http://2.bp.blogspot.com/_K0xtAwIwzGc/SoxNqSGurpI/AAAAAAAAGEk/PsknSrx6HCQ/s1600-h/2842293537_d9ab780e99.jpg"><img id="BLOGGER_PHOTO_ID_5371753844356066962" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 200px; CURSOR: hand; HEIGHT: 120px" alt="" src="http://2.bp.blogspot.com/_K0xtAwIwzGc/SoxNqSGurpI/AAAAAAAAGEk/PsknSrx6HCQ/s400/2842293537_d9ab780e99.jpg" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><div><a href="http://1.bp.blogspot.com/_K0xtAwIwzGc/Sow9h2vD0jI/AAAAAAAAGEM/BUtpsl4joiA/s1600-h/DSC01798.JPG"><img id="BLOGGER_PHOTO_ID_5371736107384033842" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_K0xtAwIwzGc/Sow9h2vD0jI/AAAAAAAAGEM/BUtpsl4joiA/s400/DSC01798.JPG" border="0" /></a><br /><br /><span style="font-family:trebuchet ms;font-size:130%;color:#33ccff;"><strong></strong></span><span style="font-family:trebuchet ms;font-size:130%;color:#33ccff;"><strong><span style="color:#000000;">INGREDIENTS</span></strong></span></div><br /><div><span style="font-family:trebuchet ms;font-size:130%;color:#33ccff;"><strong><span style="color:#000000;"></span></strong></span></div><div><span style="font-family:trebuchet ms;font-size:130%;color:#ff9900;">1 ONION (SLICED)</span></div><div><span style="font-family:trebuchet ms;font-size:130%;color:#ff9900;">1/2 CUP GREEN BEANS (WASHED AND CUT INTO PIECES)</span></div><div><span style="font-family:trebuchet ms;font-size:130%;color:#ff9900;">1 ASPARAGUS</span></div><div><span style="font-family:trebuchet ms;font-size:130%;color:#ff9900;">1 CARROT </span></div><div><span style="font-family:trebuchet ms;font-size:130%;color:#ff9900;">1 TOMATO (SLICED)</span></div><div><span style="font-family:Trebuchet MS;font-size:130%;color:#ff9900;">HANDFUL OF SPRING ONIONS</span></div><div><span style="font-family:trebuchet ms;font-size:130%;color:#ff9900;">1 EGG (WELL-BEATEN)</span></div><div><span style="font-family:Trebuchet MS;font-size:130%;color:#ff9900;">1/2 CUP GREEN BELL PEPPER (CUBED)</span></div><div><span style="font-family:trebuchet ms;font-size:130%;color:#ff9900;">HANDFUL OF CILANTRO</span></div><div><span style="font-family:trebuchet ms;font-size:130%;color:#ff9900;">1 TSP CUMIN SEEDS</span></div><div><span style="font-family:Trebuchet MS;font-size:130%;color:#ff9900;">2 CINNAMON STICKS</span></div><div><span style="font-family:Trebuchet MS;font-size:130%;color:#ff9900;">3 CLOVES GARLIC (GRATED)</span></div><div><span style="font-family:Trebuchet MS;font-size:130%;color:#ff9900;">1 INCH PIECE OF GINGER (GRATED)</span></div><div><span style="font-family:Trebuchet MS;font-size:130%;color:#ff9900;">SALT TO TASTE</span></div><div><span style="font-family:Trebuchet MS;font-size:130%;color:#ff9900;">1/2 TSP RED CHILLI POWDER</span></div><div><span style="font-family:Trebuchet MS;font-size:130%;color:#ff9900;">1/2 TSP CUMIN POWDER</span></div><div><span style="font-family:Trebuchet MS;font-size:130%;color:#ff9900;">1/2 TSP GARAM MASALA</span></div><div><span style="font-family:trebuchet ms;font-size:130%;color:#ff9900;">5-6 BLACK PEPPERCORNS</span></div><div><span style="font-family:Trebuchet MS;font-size:130%;color:#ff9900;">1TBSP SOYA SAUCE</span></div><div><span style="font-family:Trebuchet MS;font-size:130%;color:#ff9900;">1-2 TBSP CORNFLOUR+ 1/2 CUP WATER</span></div><div><span style="font-family:trebuchet ms;font-size:130%;color:#ff9900;">2 CUPS WATER</span></div><br /><div><span style="font-family:trebuchet ms;font-size:130%;color:#33ccff;"><span style="color:#000000;"></span></span></div><br /><div><span style="font-family:trebuchet ms;font-size:130%;color:#33ccff;"><strong><span style="color:#000000;">STEPS OF PREPARATION</span></strong></span></div><br /><div><span style="font-family:trebuchet ms;font-size:130%;color:#33ccff;"><strong><span style="color:#000000;"></span></strong></span></div><div><span style="font-family:trebuchet ms;font-size:130%;color:#ff9900;"><strong>1.Heat 1 tbsp oil in a pot, add cumin seeds, black peppercorns and cinnamon sticks, once splutter add onion and saute till translucent and soft.</strong></span></div><br /><div><span style="font-family:trebuchet ms;font-size:130%;color:#ff9900;"><strong></strong></span></div><div><span style="font-family:trebuchet ms;font-size:130%;color:#ff9900;"><strong>2.Add garlic, ginger, fry for a minute then add tomato, beans, carrot, asparagus, bell peppers, spring onion and saute for a few minute.</strong></span></div><br /><div><span style="font-family:trebuchet ms;font-size:130%;color:#ff9900;"><strong></strong></span></div><div><span style="font-family:trebuchet ms;font-size:130%;color:#ff9900;"><strong>3.Add all spices, soya sauce, give it a quick stir and add water.</strong></span></div><br /><div><span style="font-family:trebuchet ms;font-size:130%;color:#ff9900;"><strong></strong></span></div><div><span style="font-family:trebuchet ms;font-size:130%;color:#ff9900;"><strong>4.Once water is reduced a bit, veggies become soft and tender, add egg, stir, cover and cook on low heat till egg seems cooked, add cilantro.</strong></span></div><br /><div><span style="font-family:trebuchet ms;font-size:130%;color:#ff9900;"><strong></strong></span></div><div><span style="font-family:trebuchet ms;font-size:130%;color:#ff9900;"><strong>5.Make a smooth paste of cornflour with 1/2 cup water and add to the soup, stirring frequently and it thickens the soup, adjust salt and consistency of soup to your liking and ENJOY!!!</strong></span></div>Shaista Tabrezhttp://www.blogger.com/profile/09774960677574349757noreply@blogger.com5tag:blogger.com,1999:blog-508396464043503256.post-41255552995729964562009-08-18T20:50:00.007+02:002009-08-18T23:09:16.433+02:00DINNER CONQUERED: ACHARI MURGH (PICKLISH CHICKEN)<a href="http://4.bp.blogspot.com/_K0xtAwIwzGc/Sor5m6FcEsI/AAAAAAAAGEE/JiGE2UDI3wM/s1600-h/DSC01806.JPG"><img id="BLOGGER_PHOTO_ID_5371379952415150786" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_K0xtAwIwzGc/Sor5m6FcEsI/AAAAAAAAGEE/JiGE2UDI3wM/s400/DSC01806.JPG" border="0" /></a><br /><div><a href="http://2.bp.blogspot.com/_K0xtAwIwzGc/Sor5gaIo-XI/AAAAAAAAGD8/ZwvfXeE_BI4/s1600-h/DSC01804.JPG"><img id="BLOGGER_PHOTO_ID_5371379840759429490" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 269px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_K0xtAwIwzGc/Sor5gaIo-XI/AAAAAAAAGD8/ZwvfXeE_BI4/s400/DSC01804.JPG" border="0" /></a><br /><span style="font-family:trebuchet ms;font-size:130%;color:#33ccff;"><strong>When I was looking at my archives today, I realized that I havent posted a non-veg dish this month and the month is coming to a close end...... so, I quickly glanced through my drafts and decided to post this tangy, spicy, hot chicken dish which I made few days ago. </strong></span></div><div><span style="font-family:trebuchet ms;font-size:130%;color:#33ccff;"><strong></strong></span> </div><div><span style="font-family:trebuchet ms;font-size:130%;color:#33ccff;"><strong>I grew up having achar gosht which my mom used to make with mutton in masala out of shan achar gosht mix, and it tastes so damn good. After coming to US, I made achari chicken in the same way. But, as a foodie, I always wanted to get rid of packet-aided-curries and was looking for the recipe of achari chicken for a long time. I did come across few achari chicken recipes, but did not get the desired results, the outcome was not even close to the one achieved by using the shan one. But, I did not lose hope until one day I found the recipe in one of the forums...:)</strong></span></div><div><span style="font-family:trebuchet ms;font-size:130%;color:#33ccff;"><strong></strong></span> </div><div><span style="font-family:trebuchet ms;font-size:130%;color:#33ccff;"><strong>The recipe calls for pickle (achar) masala which can be taken out from any Indian or Pakistani pickle and to add an Xtra zing add lemon juice to it and there you go....This dish is for those who love spice, the tomatoes-yogurt based gravy with hot jalapeno filled with pickle masalas what makes this dish everyone's favourite. An advantage is that next time you are enjoying this dish knowing what you are eating, free of additives,preservatives and food colours..</strong></span></div><span style="font-family:trebuchet ms;font-size:130%;color:#33ccff;"><strong></strong></span><br /><p><span style="font-family:trebuchet ms;font-size:130%;color:#33ccff;"><strong>I do not know the name of the person who posted the recipe, but wanted to thank he/she for providing me with a great substitute for the readymade masala mix....Awesome recipe!!!! </p><br /><br /></strong></span><strong><span style="font-family:trebuchet ms;font-size:130%;color:#000000;">INGREDIENTS<br /><br /></span></strong><div><span style="font-size:130%;">1 LB CHICKEN</span></div><div><span style="font-size:130%;">2 MEDIUM ONION (FINELY SLICED)</span></div><div><span style="font-size:130%;">3 TBSP PICKLE MASALA (I USED CHILLI PICKLE MASALA)</span></div><div><span style="font-size:130%;">1 1/2 TSP CUMIN POWDER</span></div><div><span style="font-size:130%;">1 TBSP RED CHILLI POWDER</span></div><div><span style="font-size:130%;">SALT TO TASTE</span></div><div><span style="font-size:130%;">2 TOMATOES</span></div><div><span style="font-size:130%;">1 CUP YOGURT</span></div><div><span style="font-size:130%;">2 TSP GINGER/GARLIC PASTE</span></div><div><span style="font-size:130%;">GARAM MASALA POWDER</span></div><div><span style="font-size:130%;">6 JALAPENO PEPPERS</span></div><div><span style="font-size:130%;">1 TBSP LEMON JUICE</span></div><div><span style="font-size:130%;">1/2 CUP MUSTARD OIL</span></div><div> </div><div> </div><div><img id="BLOGGER_PHOTO_ID_5371379738289604850" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 391px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_K0xtAwIwzGc/Sor5acZ7iPI/AAAAAAAAGD0/_1EoKvRirgc/s400/DSC01803.JPG" border="0" /></div><br /><p> </p><p><span style="font-family:trebuchet ms;font-size:130%;color:#000000;"><strong>STEPS OF PREPARATION</strong></span></p><p><span style="font-family:Trebuchet MS;font-size:130%;">1.Heat oil in a pot, add onion and fry till brown.</span></p><p><span style="font-family:Trebuchet MS;font-size:130%;">2.Add ginger/garlic paste, finely chopped tomaoes, chicken and salt and fry till all water dries up.</span></p><p><span style="font-family:Trebuchet MS;font-size:130%;">3.Add red chilli powder, cumin powder in yogurt, give it a whisk to break the lumps and put it in the chicken and cook on medium- low heat.</span></p><p><span style="font-family:Trebuchet MS;font-size:130%;">4.Meanwhile slit jalapeno peppers, remove seeds and fill it with achaar masala (mixed with lemon juice).</span></p><p><span style="font-family:Trebuchet MS;font-size:130%;">4.When chicken is almost done, add filled peppers, remaining star of the show that is, achaar masala, fry it till oil separates.</span></p><p><span style="font-family:Trebuchet MS;font-size:130%;">5.Before serving sprinkle garam masala powder and serve hot with tandoori roti and ENJOY!!!! </span></p>Shaista Tabrezhttp://www.blogger.com/profile/09774960677574349757noreply@blogger.com8tag:blogger.com,1999:blog-508396464043503256.post-58926265381732545982009-08-17T20:40:00.009+02:002009-08-19T18:40:38.130+02:00A HIT COMBO :ALU CHANNA TARKARI<a href="http://1.bp.blogspot.com/_K0xtAwIwzGc/SomhvL0Fw-I/AAAAAAAAGDs/5ZlQ0bkAM8Q/s1600-h/DSC01813.JPG"><img id="BLOGGER_PHOTO_ID_5371001862613222370" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 253px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_K0xtAwIwzGc/SomhvL0Fw-I/AAAAAAAAGDs/5ZlQ0bkAM8Q/s400/DSC01813.JPG" border="0" /></a><br /><br /><div><a href="http://1.bp.blogspot.com/_K0xtAwIwzGc/SomhkDUpl0I/AAAAAAAAGDk/qqG_QeknRvI/s1600-h/DSC01810.JPG"><img id="BLOGGER_PHOTO_ID_5371001671355307842" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_K0xtAwIwzGc/SomhkDUpl0I/AAAAAAAAGDk/qqG_QeknRvI/s400/DSC01810.JPG" border="0" /></a><br /><br /><br /><div><span style="font-family:trebuchet ms;font-size:130%;color:#33ccff;">This is a quick breakfast dish, I usually boil potatoes and chick peas in advance to make this dish. Chickpeas goes well with potatoes and turn out quite yummy. </span></div><div><span style="font-family:trebuchet ms;font-size:130%;color:#33ccff;"></span></div><div><span style="font-family:trebuchet ms;font-size:130%;color:#33ccff;">It is going to be a part of some ongoing food events in blog world,</span><span style="font-family:trebuchet ms;font-size:130%;color:#33ccff;"><br /><span style="color:#ff6600;"></span></span></div><ol><li><span style="font-family:trebuchet ms;font-size:130%;color:#33ccff;"><span style="color:#ff6600;">I am sending this dish to MLLA fame girl Susan</span><span style="color:#cc33cc;"> </span><a href="http://thewellseasonedcook.blogspot.com/2009/08/announcing-my-legume-love-affair-14.html"><span style="color:#cc33cc;">here</span></a><span style="color:#ff6600;">. </span></span></li><li><span style="font-family:Trebuchet MS;font-size:130%;color:#cc0000;"><span style="color:#ff6600;">The WYF:breakfast event <a href="http://simpleindianfood.blogspot.com/2009/07/wyf-breakfast-event-announcement.html"><span style="color:#cc33cc;">here</span></a>.</span></span></li><li><span style="font-family:Trebuchet MS;font-size:130%;color:#cc0000;"><span style="color:#ff6600;">'Side dish for chapathi'</span> <span style="color:#ff6600;">: </span><span style="color:#ff6600;">brainchild of Viki</span> <a href="http://elitefoods.blogspot.com/2009/08/announcing-event-side-dish-for-chapathi.html"><span style="color:#cc33cc;">here</span>.<br /></a></li></ol></span><br /><div><span style="font-family:trebuchet ms;font-size:130%;color:#000000;"><strong></strong></span></div><div><span style="font-family:trebuchet ms;font-size:130%;color:#000000;"><strong></strong></span></div><div><span style="font-family:trebuchet ms;font-size:130%;color:#000000;"><strong></strong></span></div><div><span style="font-family:trebuchet ms;font-size:130%;color:#000000;"><strong></strong></span></div><div><span style="font-family:trebuchet ms;font-size:130%;color:#000000;"><strong></strong></span></div><div><span style="font-family:trebuchet ms;font-size:130%;color:#000000;"><strong></strong></span></div><div><span style="font-family:trebuchet ms;font-size:130%;color:#000000;"><strong></strong></span></div><br /><div><span style="font-family:trebuchet ms;font-size:130%;color:#000000;"><strong>INGREDIENTS</strong></span></div><br /><div><strong><span style="font-family:Trebuchet MS;font-size:130%;"></span></strong></div><div><span style="font-family:Trebuchet MS;font-size:130%;">2 MEDIUM POTATOES</span></div><div><span style="font-family:Trebuchet MS;font-size:130%;">1 CUP CHICKPEAS</span></div><div><span style="font-family:Trebuchet MS;font-size:130%;">1/4 TSP MUSTARD SEEDS</span></div><div><span style="font-family:Trebuchet MS;font-size:130%;">1/4 TSP CORIANDER SEEDS</span></div><div><span style="font-family:Trebuchet MS;font-size:130%;">1/2 TSP CUMIN SEEDS</span></div><div><span style="font-family:Trebuchet MS;font-size:130%;">1/4 TSP NIGELLA SEEDS</span></div><div><span style="font-family:Trebuchet MS;font-size:130%;">1/4 TSP FENNEL SEEDS</span></div><div><span style="font-family:Trebuchet MS;font-size:130%;">1/4 TSP FENUGREEK SEEDS</span></div><div><span style="font-family:Trebuchet MS;font-size:130%;">SALT TO TASTE</span></div><div><span style="font-family:Trebuchet MS;font-size:130%;">1/4 TSP BLACK PEPPER</span></div><div><span style="font-family:Trebuchet MS;font-size:130%;">1 TSP TURMERIC POWDER</span></div><div><span style="font-family:Trebuchet MS;font-size:130%;">1 TSP RED CHILLI POWDER</span></div><div><span style="font-family:Trebuchet MS;font-size:130%;">2 GREEN CHILLI</span></div><div><span style="font-family:Trebuchet MS;font-size:130%;">HAND FUL GREEN CORIANDER LEAVES/ CILANTRO</span></div><div><span style="font-family:Trebuchet MS;font-size:130%;">2 TBSP OIL</span></div><div><span style="font-family:Trebuchet MS;font-size:130%;"></span></div><br /><br /><div><span style="font-family:Trebuchet MS;font-size:130%;color:#000000;"><strong>STEPS OF PREPARATION</strong></span></div><br /><br /><div><strong><span style="font-family:Trebuchet MS;font-size:130%;"></span></strong></div><div><span style="font-family:Trebuchet MS;font-size:130%;">1.Boil chickpeas with salt till tender. (I usually pressure cook them)</span> </div><div><br /><span style="font-family:Trebuchet MS;font-size:130%;">2.Cut and wash potatoes into quarters and then boil in water till tender. do not over boil, otherwise it will become mushy.</span></div><br /><div><span style="font-family:Trebuchet MS;font-size:130%;"></span></div><div><span style="font-family:Trebuchet MS;font-size:130%;">3.Heat oil in a pan, add all the whole spices (cumin, nigella, fennel, mustard, coriander, fenugreek) and fry till start to sizzle.</span></div><div><br /><span style="font-family:Trebuchet MS;font-size:130%;">4.Add chickpeas, potato, red chilli powder, turmeric powder, and half cup water and cook and stir at the same time, mashing potato with the back of spoon so that gravy becomes thick.</span></div><br /><div><span style="font-family:Trebuchet MS;font-size:130%;"></span></div><div><span style="font-family:Trebuchet MS;font-size:130%;">5.Once done add salt and black pepper, mix well.</span></div><div></div><div><span style="font-family:Trebuchet MS;font-size:130%;"></span></div><div><span style="font-family:Trebuchet MS;font-size:130%;">6.Garnish with cilantro and green chilli and serve hot.</span></div><br /><div><span style="font-family:Trebuchet MS;font-size:130%;"></span></div><div><span style="font-family:Trebuchet MS;font-size:130%;">7.I usually serve them with puris/ kachoris, or roti.</span></div><div><span style="font-family:Trebuchet MS;font-size:130%;"></span></div><div></div><div></div></div>Shaista Tabrezhttp://www.blogger.com/profile/09774960677574349757noreply@blogger.com8tag:blogger.com,1999:blog-508396464043503256.post-12594018426210030582009-08-14T20:00:00.008+02:002009-08-19T18:09:01.313+02:00JASHN-E-AZADI MUBARAK: HAPPY INDEPENDENCE DAY!!!<object codebase="http://download.macromedia.com/pub/shockwave/cabs/flash/swflash.cab#version=" height="350" width="600" classid="clsid:D27CDB6E-AE6D-11cf-96B8-444553540000"><param name="_cx" value="15875"><param name="_cy" value="9260"><param name="FlashVars" value=""><param name="Movie" value="http://i.123g.us/flash/CardShell.swf"><param name="Src" value="http://i.123g.us/flash/CardShell.swf"><param name="WMode" value="Transparent"><param name="Play" value="-1"><param name="Loop" value="-1"><param name="Quality" value="High"><param name="SAlign" value=""><param name="Menu" value="0"><param name="Base" value=""><param name="AllowScriptAccess" value="always"><param name="Scale" value="ShowAll"><param name="DeviceFont" value="0"><param name="EmbedMovie" value="0"><param name="BGColor" value=""><param name="SWRemote" value=""><param name="MovieData" value=""><param name="SeamlessTabbing" value="0"><param name="Profile" value="0"><param name="ProfileAddress" value=""><param name="ProfilePort" value="0"><param name="AllowNetworking" value="all"><param name="AllowFullScreen" value="false"><embed src="http://i.123g.us/flash/CardShell.swf" width="600" height="350" menu="false" wmode="Transparent" allowscriptaccess="always" flashvars="ldrName=http://c.123g.us/flash/branded_loader.swf&crdName=http://i.123g.us/c/eaug_pakindday/card/112363.swf" type="application/x-shockwave-flash" pluginspage="http://www.macromedia.com/shockwave/download/index.cgi?P1_Prod_Version=ShockwaveFlash"></embed></object><br /><br /><br /><br /><br /><p><span style="color:#006600;">14 th August 2009 marks the 62nd year of independence of my beloved homeland Pakistan. May Allah bless my country and keep it free from all evils. Happy independence day to my fellow Pakistanis. </span></p><br /><p><span style="color:#006600;">After coming to US, I realized that very few people know about Pakistan and those who know something about Pakistan, they want to get more knowledge. So if you fall in any of the above category, you are most welcome to read today's post. I have gathered the basic and must-know things about Pakistan here. </span></p><br /><p><span style="color:#000000;">PAKISTAN</span></p><br /><p><span style="color:#006600;">The official name of Pakistan is The Islamic Republic of Pakistan and it came into being on 14 th August. It was founded by Quaid-e-Azam Mohammad Ali Jinnah. It shares its border with Afghanistan and Iran in the west, with India in the east and with China in far northeast and Arabian sea lies in the South. Pakistan comprises of 4 provinces namely:</span></p><br /><ul><br /><li><span style="color:#006600;">Sindh (Karachi is the capital city, other major cities are Hyderabad, Larkana, Sukkur, Thatta)</span></li><br /><li><span style="color:#006600;">Punjab (Lahore is the capital city, other major cities are Multan, Faisalabad, Sialkot)</span></li><br /><li><span style="color:#006600;">Balochistan (Quetta is the capital city, other major cities are Sibi, Zhob, Gwadar)</span></li><br /><li><span style="color:#006600;">North-West Frontier Province, commonly known as NWFP (Peshawar is the capital city, other major cities are Abbottabad, Mardan, Swat)</span></li></ul><br /><p><span style="color:#006600;">Following territories are included in Pakistan:</span></p><br /><ul><br /><li><span style="color:#006600;">Islamabad capital territory</span></li><br /><li><span style="color:#006600;">Federally Administered Tribal Areas (FATA)</span></li><br /><li><span style="color:#006600;">Azad Kashmir</span></li><br /><li><span style="color:#006600;">Northern Areas (FANA)</span></li></ul><br /><p><span style="color:#33cc00;">We are proud of our national anthem , which was written by Hafeez Jalindhri</span></p><br /><p><a href="http://www.youtube.com/watch?v=bU9w7qVqtaw"><span style="color:#33cc00;">PAKISTAN NATIONAL ANTHEM</span></a><span style="color:#33cc00;"> </span></p><br /><p><span style="color:#000000;">LANGUAGES IN PAKISTAN</span></p><br /><p><span style="color:#006600;">Pakistan is a multilingual country, more than 60 languages being spoken. Urdu is the national language of Pakistan, English is the official language.</span></p><br /><p><span style="color:#006600;">Other major languages are:</span></p><br /><p><span style="color:#006600;">Punjabi, Sindhi, Seraiki, Pashto, Balochi, Hindko, Kalasha, Gujarati, Memoni etc.</span> </p><br /><p>FACTS AND FIGURES</p><br /><ul><br /><li><span style="color:#006600;">Pakistan comprises a total area of 803,940 kmĀ² of which 3.1% is covered with water.</span></li><br /><li><span style="color:#006600;">It is the 6th most populous country in the world, having a population of 180,808,000.</span></li><br /><li><span style="color:#006600;">Currency is Pakistani rupee (PKR)</span></li><br /><li><span style="color:#006600;">It is the second largest muslim country after Indonesia.</span></li><br /><li><span style="color:#006600;">It is a memeber of SAARC, OIC, ECO, United Nations, WTO.</span></li><br /><li><span style="color:#006600;">It was declared 7th nuclear state on 28th May 1998.</span></li><br /><li><span style="color:#006600;">The northern and western highlands of Pakistan contain the towering Karakoram and Pamir mountain ranges, which incorporate some of the world's highest peaks, including K2 and Nanga Parbat.</span></li><br /><li><span style="color:#006600;">The national sport is hockey, but cricket is more popular.</span></li></ul><span style="color:#006600;"><br /><p><span style="color:#000000;">SEASONS IN PAKISTAN</span></p><br /><p>My beautiful country is gifted with all the four seasons:</p><br /><ul><br /><li>a cool, dry winter from December through February </li><br /><li>a hot, dry spring from March through May</li><br /><li>the summer rainy season, or southwest monsoon period, from June through September</li><br /><li>the retreating monsoon period of October and November. </li></ul><br /><p>The onset and duration of these seasons vary somewhat according to location.</p><br /><p></span></p><span style="color:#33ff33;">Below is the clip of a popular song by a famous Pakistani band Vital signs, </span><br /><p><span style="color:#33ff33;"></span><a href="http://www.youtube.com/watch?v=Ty2fISdklbQ"><span style="color:#33ff33;">DIL DIL PAKISTAN</span></a></p><br /><p>TOURIST ATTRACTIONS</p><br /><ul><br /><li><span style="color:#006600;">Karachi, the largest metropolitan city of Pakistan, it is a coastal city so beaches are major attractions, namely paradise point, hawksbay, sea view etc. Quaid-e-Azam's tomb is situated in Karachi. Bin qasim park is a beautiful park in Karachi.</span></li><br /><li><span style="color:#006600;">Lahore, second largest city, is considered a historic city as it has many examples of mughal architecture like, Lahore fort, Badshahi mosque, Shalimar Gardens and Jahangir's tomb. Minar-e- pakistan, Allam Iqbal's tomb are also in Lahore. The country's largest railway station is here. For food lovers, food street is a must-go place. </span></li><br /><li><span style="color:#006600;">If you are interested in ancient civilizations, then you should visit ruins of Taxilla, Harappa and Moen-jo-daro.</span></li><br /><li><span style="color:#006600;">Himalayan hill-stations, attract those interested in field and winter sports. </span></li><br /><li><span style="color:#006600;">The northern parts of Pakistan are the site of several historical fortresses, towers and other architecture including the Hunza and Chitral </span><span style="color:#006600;">valleys.</span></li><br /><li><span style="color:#006600;">Faisal mosque is largest mosque in Pakistan and South Asia, and 6th largest in the world ( can accomodate 300,000 worshippers at a time) is situated in the capital city Islamabad.</span></li><br /><li><span style="color:#006600;">Shahjahan mosque in thatta was built by mughal emperor Shahjehan and it can accomodate 20,000 worshippers at a time. It has 101 domes and there is no need of loud speaker or microphone, because it was designed in such a way that Imam's voice can reach every corner of the mosque.</span></li><br /><li><span style="color:#006600;">Multan is considered as a city of saints, many beautiful mosques are there.</span></li><br /><li><span style="color:#006600;">Lake saiful malook is located at northern end of Kaghan valley.</span></li></ul><img id="BLOGGER_PHOTO_ID_5369883247936272450" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 240px; CURSOR: hand; HEIGHT: 320px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_K0xtAwIwzGc/SoWoXPaP-EI/AAAAAAAAGDc/q7zThJytMKk/s400/240px-Saif_ul_muluk.jpg" border="0" /><br /><p></p><br /><p><span style="color:#009900;">I found this clip on you tube which I want to share with all of you,</span></p><br /><p><a href="http://www.youtube.com/watch?v=upsGE0NXr40"><span style="color:#009900;">I MISS MY BEAUTIFUL PAKISTAN</span></a>.</p><br /><p align="center"><span style="font-size:180%;color:#003300;">Pakistan zindabad!!!</span></p>Shaista Tabrezhttp://www.blogger.com/profile/09774960677574349757noreply@blogger.com3