Anarkali Biryani Rice Recipe 2012

Ingredients:
* 1/2 kg rice
* 375 gm boneless chicken
* 250 gm yogurt
* 5 green chilies, chopped
* 2 tomatoes, chopped
* 2 onion, thinly sliced
* 2 tbsp garlic ginger paste
* 1/2 tsp jailfel and jalwatrey powder
* 1/4 bunch fresh coriander, chopped
* 1/4 bunch mint leaves, chopped
* 8 whole black pepper
* 6 cloves
* 1 tbsp cumin seeds
* 4 green cardamoms
* 4 sticks cinnamon
* 20 cashew nuts
* 20 pistachios
* 20 chilghozas
* 1 tsp red food color
* Few bay leaves
* 2 tbsp crushed pomegranate seeds (anardana)
* 50 gm dry plums
* 1 tsp cumin powder
* 2 tbsp red chili powder
* 1 tsp turmeric powder
* 2 tbsp kewra
* Salt to taste
* 1 cup ghee

Preparation:
* Heat 1 cup ghee in a pan, add big and small cardamoms, cloves, bay leaves, 2 cinnamon sticks and whole black pepper and fry it for 1-2 minutes.

* Add garlic and ginger paste and onions together. Let them cook till they change color in light brown, then add1 tsp cumin seeds. Now cook it till the onions change its color into golden brown.

* Add tomatoes and green chilies and lower the flame. Cook it for 2-3 minutes and then add 1 1/2 red chili powder, 1 tsp cumin powder, 1 tsp turmeric powder and salt. Mix it and then add yogurt.

* In a bowl marinate chicken with 1/2 tsp garlic ginger paste, salt, 1 tsp red food color, 1 tsp red chili powder, 1/2 tsp turmeric powder, 1/2 tsp cumin powder and mix it well with your hands.

* In a pan heat little oil and sauté the marinated chicken for 4-5 minutes. Remove it from heat.

* In other pan heat 1 tbsp ghee and roast all the nuts in it till they change their color in light golden. Remove them from heat.

* In a wok heat water for rice. Add bay leaves, 2 cinnamon sticks, 1/4 tsp cumin seeds and salt in water. When water starts boiling add rice.

* In a gravy add layer of chicken, coriander and mint leaves, dry plums and pomegranate seeds. When rice are half cooked add layer of drained rice on gravy. Then add roasted nuts and remaining rice.

* Add kewra and 2 tbsp ghee on top and now cook it covered. First increase the heat for 1 minute and when steam forms then lower the heat and put the biryani on dum for 10-15 minutes.

* Serve hot with raita and salad.

Baked Chicken easy Recipe

An easy and impressive chicken recipe for lovers of poultry, which will excite both children and adults
Duration: 2.5 hours preparing, cooking 30-40 minutes
Ingredients
For the chicken
16 Chicken pieces
1 bay leaf
2-3 grains of black pepper
For the batter
4 eggs with milk
2 tablespoon milk
1 tablespoonful mustard
2 cups flour for all uses
1 ½ cup grated toast
½ cup grated Parmesan
½ cup cornflakes (without sugar) broken into smaller pieces
¼ cup of sesame seeds (you can put in black and mixed)
1 tablespoon paprika soup
Salt and pepper

Directions
In boiling water, add the bay leaves and pepper grains. Heat the chicken for 5-7 minutes. Remove and dry on kitchen paper.
In a large bowl hit the eggs with milk and add the mustard, salt and pepper. Mix well.
In another bowl mix the toast, the Parmesan, the corn flakes, sesame seeds in the paprika, salt and pepper.
In a third bowl place the flour and salt.
We add egg mixture, the mixture of toast, for the second time since the egg and for the second time since toast mixture. Then transfer to refrigerator. Allow at least 2 hours for maintenance.
Bake in pre-warmed oven at 180 degrees for 15-20 minutes on each side.

Chicken With Raw Mango Recipe

INGREDIENTS

1 Medium green mango,skinned and thickly sliced

1. 500 gms boneless chicken,cubed
2. 1/4 tsp onion seeds
3. 1 tsp ginger,grated
4. 1 tsp garlic paste
5. 1 tsp chilli powder
6. 1/4tsp turmeric
7. 1 tsp coriander powder
8. 2 tbsp oil
9. 2  medium onions sliced
10. 1 sprig curry leaves
11. 1 cup water
12. 2 tomatoes,quartered
13. 2 green chillies,choped
14. 2 tbsp coriander leaves,choped
15. salt to taste

METHOD
Marinate the chicken with the onion seeds,ginger,garlic,chilli and coriander powder,turmeric,salt and half mango slices,leave it for half an hour.Heat the oil in a khadhai and fry the sliced onions until golden brown.add the curry leaves and stir.slowly add in the marinated chicken and mango,stirring constantly.now pour in the  water,cook in lower heat for 15 minutes.stir occasionally  till the chicken is cooked and the has been absorbed.
Add the remaining mango slices,tomatoes and green chillies,stir well and remove from heat.garnish with coriander leaves and serve hot with rice or roti.

Pineapple Pastry Recipe | pineapples

Ingredients


For the cake
Self raising flour-1 cup
Sugar- 3/4 cup
Salt- a pinch
Butter- 3 tbs
Egg-6
Vanilla essence- 1 1/2 tsp

For the filling and syrup
Chopped pineapples- 1 1/2 cup
Sugar- 2 tsp


For the cream
Heavy whipping cream- 1 1/2 cup
Vanilla essence- 1 tsp
Powdered sugar- 3 tbs
Chopped pineapple and cherries for garnish

Chop pineapples into small cubes and add sugar and set aside for some time. Strain out the liquid that comes  from pineapple.
Keep the pineapple aside( preferably in fridge) and simmer the liquid in a sauce pan in low flame for two minutes and allow it to cool.
Bring butter and eggs to room temperature. Separate the egg whites and the egg yolks.
Shift flour three to four times to make it light and airy.
With a hand mixture beat butter and sugar till it becomes a creamy and light mixture. Add egg yolks and vanilla essence and beat till it is light and  fluffy.
Add in the flour little by little and mix well. In a separate  bowl beat egg white till it forms medium stiff peaks. This will take about two minutes. Now gently fold this into the cake batter and pour into prepared cake tin. I used a 18″x 13″ pan. Bake in 300 degree F for about 10- 12 minutes or till a tooth pick inserted in the center comes out clean. Allow the cake to cool down completely.
To make the whipped cream. Keep the bowl and the whisk in fridge for some time. Now into this cold bowl pour 1 1/2 cup of heavy whipping cream,essence and sugar. Beat this in a low speed for one minute and then increase the speed to high and beat till the cream turns into soft stiff peaks. Cover and keep in fridge till it is time to assemble the cake.
To assemble the cake:Cut cake into desired sized. I cut my sheet cake into three equal sized pieces. Place one sheet and drizzle a little of pineapple syrup. Spread a layer of whipped cream and then a little of chopped pineapple. Place the second layer, drizzle syrup,spread cream and pineapple pieces. Place the last layer, sprinkle some syrup and spread the rest of the cream all over and decorate. Enjoy!

what ice cream is healthy for you

You love to eat ice creams. But, being conscious about your weight, you avoid having this delicious dessert. Many moms stop their kids from having ice cream. The reason is, “You will spoil your teeth” or “You might catch cold”. Well, there is something surprising about ice creams. Wondering what? Ice cream has health benefits too!
Health benefits of ice cream:
1. Rich in calcium: Ice creams are made with dairy product namely, milk! Ice creams are therefore rich in calcium and this nutrient strengthens your bones and boosts up your energy. To get strong bones and a fit body, have ice creams.
2. Calcium in ice cream protects the teeth and builds strong gums. So, now think again before you stop your child from having a scoop of ice cream.
3. Chocolate ice creams are also beneficial for the body. If you are heart patient, have chocolate ice cream. They are rich in flavonoids that reduce artery inflammation. Dark chocolate has flavonoids that protect the arteries from geting blocked. To prevent heart diseases, you can have chocolate ice cream.
4. A scoop of ice cream has vitamin A, D, K and B12 to name a few. Vitamin A improves eye sight, vitamin D absorbs calcium and other healthy nutrients from the food and store them in the kidneys. Vitamin K increases blood flow in the body and opens blocked blood cells. Vitamin B12 improves memory and nervous system.
5. Ice cream helps lose weight. Wondering how? Having something cold increases the body temperature as the body needs to warm the ice cold item. To adjust the temperature, you burn calories and fat in the process. So, have ice cream to lose weight!
6. A scoop of ice cream provides sufficient protein to have an active day. The body needs daily proteins to build and repair muscle tissues. A yummy treat to rejuvenate yourself after a workout.
7. An ice cream made with low fat ingredients such as skimmed milk has more health benefits. If you are worried about putting on weight, then do not worry.
So, if you are dying to open the refrigerator at night and eat a big bite of the chilled ice cream, then go ahead… After knowing these health benefits, you will definitely think of having at least one scoop every week. Make sure you do not eat too much ice cream. You might end up suffering from cold. This is based on individual’s immunity and body temperature. Also, eat slowly. Eating frozen items can lead to headache. This is because of the sudden dilation of blood vessels or cells due to the cold sensation in the mouth. So, enjoy this frozen dessert but be careful too!

Spicy Egg Fry Biryani Recipe

Ingredients
For the rice 
Basmathi rice- 2 cups
Cinnamon- 2 inch thick
Cloves- 4-5
Cardamon- 3
Star Anise-1
Salt to taste
Ghee- 1 tbs
Rose water- a few drops(optional)

For the biryani masala
Cinnamon- 2 inch thick
Fennel seeds- 1 1/3 tsp
Star Anise- 1
Cardamon- 4 -5
Cloves- 4-5
Cumin- a pinch
nutmeg- a small piece
Black pepper- 1/2 tsp
( lightly roast this and make a fine powder)
(It should be about 2 1/2 tsp- 1/2 tsp to make the omelet
1/3 to fry the egg and the rest for the biryani masala)

To make the omelet
Egg- 3
Onions finely chopped- 1 small
Green chilly- 2
Biryani Masala- 1/2 tsp
salt to taste

To make Omelet Masala
Chopped egg omelet
Onion- 1 finely chopped
Pearl onions crushed- 1/2 cup
Tomato -1
Ginger paste- 1 tsp
Garlic paste- 1 tsp
Finely chopped chilly-4-5
Turmeric powder-1/2 tsp
Chilly powder- 1 tsp
Coriander powder- 1 tsp
Biryani masala- 1 tsp
Yogurt-1/2 cup
Juice of half lemon
Coriander leaves – a little
To fry Egg
Hard boiled egg- 4
Chilly powder- a pinch
Turmeric powder-a pinch
Biryani masala- 1/3 tsp
salt to taste
oil to fry
To garnish
Onion- 1
Cashew nuts-8-10
Raisins- a few
Chopped coriander- a hand full
Chopped mint- a little
Thick coconut milk- 1/3 cup with a few strands of saffron


To Cook the rice:
Heat ghee in a heavy bottom pan. Add the whole spices and roast it till there is a nice aroma. Add the rice and roast for a minute. Add 4 1/2 cups of water,cover and cook till all the water evaporates and the rice is cooked. Transfer into a tray and fluff with fork.Sprinkle rose essence and set aside.
To make the omelet
Beat eggs till it is light,mix in finely chopped onion,green chilly, biryani masala,salt. Mix in nicely.Grease a frying pan with little oil. Pour the egg mixture and spread around. Flip over and when both sides are cooked transfer into a plate and chop into small pieces.


To fry the egg
Mix all the ingredients listed under fry the egg. Use a little water to make a paste. Spread this on top of hard boiled egg (or cut into two half) and shallow fry till it is slightly golden and set aside.

To make the Egg masala
Heat two tsp of oil in a pan and saute onion till golden brown. Next add green chilly, ginger and garlic paste and saute till raw flavor disappears.Add tomato and saute till it is soft and cooked and till oil separates. Add all the dry spice powder listed and saute for a minute before adding yogurt.Next add the chopped omelet and mix well. Cover and cook for about two minutes till the masala thickens but not too dry. Add chopped coriander leaves and lemon juice.

To prepare the garnish
Roast cashew nuts and raisins in one tsp of ghee and keep aside.
Fry thinly sliced onion till it is brown and keep aside.

To assemble
In a heavy bottom pan add a layer of rice and spread half of the egg omelet masala. Sprinkle a little of fried onion, fried cashew nuts and raisins, chopped coriander and mint and a little of the left over biryani masala. Spread the second layer of rice and top it with the rest of egg omelet masala and place the fried eggs and sprinkle a little of the coriander mint leaves. Add the final layer of rice and sprinkle the rest of the fried onion, cashew nuts, raisins,coriander leaves and a pinch of biryani masala. Mix coconut milk and saffron and one tsp of melted ghee pour all over the top. Cover the put weight on top. Put in very low flame and heat for about ten minute. Egg biryani is ready.

Try this ..
Hope you will all enjoy

Fried Brown Rice with Eggs Recipe

An easy recipe with simple materials that will give a note of renewal in our everyday life. Cheap, easy but different.
Ingredients for Fried brown rice with eggs.
2-3 tablespoons olive oil
1 teaspoon cumin
1 medium onion chopped
1 ½ cup brown rice
4 eggs
Directions
Boil the rice and strain according to the instructions that appear on the packaging.
Heat olive oil in a frying pan until n ‘starting to smoke and add the cumin for 20 seconds. Immediately add the onion and sotaroume for 3 minutes.
Now add the rice and cook for 5-6 minutes to allow heat stirring until the rice to rodisei and becoming crunchy. Upon starting to dry sprinkle with a little more oil.
As long as we cook the rice in another pan fry the eggs.
Once the rice is crunchy to serve the dishes and put more than one egg and complementary.
Duration: 1 hour 15 minutes

Vegetable Pizza

How To Make Veg Pizza
When peppers, sweet corn, and cherry tomatoes are at their peak, there’s nothing like enjoying them on a summer vegetable pizza. Of course, this summer vegetable pizza recipe can be used to feature almost any vegetables, so keep this pizza in mind when shopping at the farmer’s market.
Make 1 Summer Vegetable Pizza Recipe
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Ingredients:
14 to 24 oz prepared pizza dough (depending on desire for thin or thicker crust) or 1 large ready-to-bake pizza crust
1 cup tomato sauce
2 cloves crushed garlic
1 tbsp olive oil
1/2 tsp dried oregano
1 cup fresh corn kernels (or frozen, thawed)
2 bell peppers, sliced thin (recommend “Poblano” if available)
1 cup halved cherry tomatoes
salt and fresh ground black pepper to taste
1/4 cup chopped fresh basil leaves
1 1/2 cup shredded mozzarella cheese
1/2 cup grated Italian Parmesan
Preparation:
Preheat oven to 425 degree F.
Very lightly oil a round 16-inch pizza pan, or square 18 x 13-inch baking sheet, and dust generously with cornmeal. Stretch or roll pizza dough out to cover pan.
In a small bowl mix tomato sauce, garlic, olive oil, and oregano. Spread evenly over the dough. Top with corn, peppers, and tomatoes. Season vegetables with salt and fresh ground black pepper to taste.
Top with basil, then mozzarella, then Parmesan. Bake for about 20 minutes at or until the top is golden, and bubbly – and the crust is browned and cooked underneath. Let cool before slicing.

Stuffed Pizza Recipe

Ingredients:
1 can  chili with beans
1 can diced green chilies
2 packages refrigerated crescent roll dough
1/2 cup cheddar cheese, grated
For Topping:
1/4 cup shredded lettuce
1/2 cup chopped tomato,
1/4 cup ripe olives,thinly sliced
1/4 cup cheddar cheese, grated
Method:
Preheat oven to 350°F or 175°C.
Combine chili with beans and chiles in medium bowl.
Slightly overlap crescent dough triangles around edge of 10 to 12-inch-round pizza pan, positioning top half of each triangle so that it is hanging over the edge of the pan.
Spoon chili mixture in center of each crescent roll triangle;bring top half of each triangle over chili and tuck under pointed end.
Sprinkle with cheese.
Bake for 30 to 35 minutes or until golden brown.
Fill center of pizza pan with toppings.
Stuffed Pizza is ready to serve.
Enjoy!

Cooking Tips 2012

Cooking is the process of preparing food by applying heat. Cooks select and combine ingredients using a wide range of tools and methods. In the process, the flavor, texture, appearance, and chemical properties of the ingredients can change. Cooking techniques and ingredients vary widely across the world, reflecting unique environmental, economic, and cultural traditions. Cooks themselves also vary widely in skill and training.
Here are some cooking tips which u can follow
Cooking tips On Baking
Baking is an easy process which involves a food to be cooked in an oven using dry heat. Use dry spoons when you are measuring things. You should follow the steps of the baking process in details. You should let the hot baked cakes first cool down and then only should you eat it. If you want to check whether the cake is done or not you should use a wooden stick to prick it at the middle of the cake. You should use transparent container to measure oil or water amounts. Use the precise size of baking pans. The pans should not be too big or too small. These Cooking tips are very essential for all who are passionate about cooking.
Even if you are an expert in this field some cooking tips always comes handy when you are about to try out some new dish. Some Cooking tips would include:
*
When making kachori or kulchas add 1 tablespoon of hot oil to the dough.
*
When you are making desserts use a heavy bottomed vessel.
*
When adding curd to a preparation during the cooking process lower the heat and add gradually otherwise it tends to curdle up.
*
When you are heating up milk add a little water before pouring in the milk so that after it is heated up it does not stick at the bottom.
*
After boiling noodles you should immediately put cold water in them to separate it otherwise it is going to become sticky. These cooking tips are going to be extremely helpful for you when you are cooking up a storm in your kitchen.

Plain Chicken Pulao Eid Recipe

Plain Chicken Pulao Ingredients:
1 large or 2 kilograms of Chicken (skinned & cut into pieces)
2 cups of Plain Yogurt
1 tsp. of Garlic Paste (Pisa Lehsan)
1 tsp. of Ginger Paste (Pisi Adrak)
1 large Onion (chopped)
8 Cardamoms Pods (Choti Ilaichi)
1 tsp. Whole Cumin Seeds (Saabut Sufaid Zeera)
1 tsp. Cloves (Loungs)
3 Cinnamon Sticks (Dal Cheeni)
2-3 Green Chillies (Hari Mirch) (chopped)
1 tsp. Red Chilli Powder (Pisi Lal Mirch)
½ tsp. Turmeric Powder (Pisi Haldi)
1 cup Tomato Puree or 2 cups Tomatoes (chopped)
1 cup Fresh Mint Leaves (Podina)
½ cup of Fresh Coriander/Cilantro Leaves (Hara Dhania)
2 cups of Long Grain Rice or Basmati Rice
2 tbsp. of Clarified Butter (Ghee) or Cooking Oil
2 cups of Hot Water
How to make Plain Chicken Pulao:
Heat oil in a heavy and large pot. when the oil is hot add onions and whole spices. Stir fry for a few minutes, add ginger and garlic paste. Reduce heat and add powdered spices, taking care not to burn.
Add chopped tomatoes or tomato puree. When well mixed add plain yogurt and stir well.
Add chicken pieces and the mint leaves and stir well so the yogurt masala coats the chicken well. Cook for 30 to 40 minutes on medium heat till the chicken is cooked. (test by piercing a skewer on the chicken meat, if juices run clear, then the chicken is cooked.)
Now spoon about 2 tablespoons of fat/oil from the cooked chicken mixture into another pot.
Add 2 cups of the rice and salt to taste. Stir until the oil is coated around the grains of rice.
Add half the chopped coriander leaves and one cup of gravy from the chicken mixture and two cups of hot water. Cook on slow heat with the lid on until the rice is cooked. Add a little hot water if the rice is not yet cooked.
To serve, place the rice in a large tray or platter. Spoon the chicken mixture on top. Sprinkle with the remaining coriander leaves, Fried nuts (cashew or almonds) and sultanas may be added.

Stuffed Dates Almond Paste Ramadan Special

Stuffed Dates with Almond Paste

Ingredients:

Almond powder – 100g

Icing sugar – 200g

Dates – as required

Egg white – as required

Method:

In a bowl, add almond powder and icing sugar and mix well. Then make a bit hard dough with egg whites. Now make portions of this dough and add different colours and mix well. Then put it in the fridge for 10 minutes. Remove seeds from dates. Then shape the dough like seeds and fill the dates.

Make Chicken Tikka Pizza,

How to Make chicken Tikka Pizza


Dough For Pizza:
2 cups of flour
1 tsp sugar
1 tsp yeast
1 tsp salt
1/2 tsp oregano
1 tbsp olive oil
1 egg
1 tbsp dry milk powder(nido)
1/2 cup warm water

Method:
Mix yeast and sugar in warm water and leave for 10 min
shift flour ,milk powder and salt ,egg, oregano, oil, and mixture of yeast and sugar with water mix well make a smooth dough and leave for 2-3 hours for rising

Pizza Sauce:
Onion – 1 medium
Garlic – 1 clove
Oil – 3 tsp
Tomatoes – 5
Red crushed chilli – ½ tsp
Salt – as taste
Tomato ketchup – 2 tbsp
Oregano – ¼ tsp

Method:
Take a pan, put oil and heat it up and put thinly chopped onion and garlic and fry until soft, then put chopped tomatoes, red crushed chilli, salt , tomato ketchup and oregano and mix well and let it cook till tomato mix well and become in tomato sauce form, if you need water, put a bit of water and cook until done, when done apply on pizza base.
Masala for Chicken Tikka:
½ kg boneless chicken in cubes
1/2 tsp salt
1/2 tsp turmeric
2 tsp lemon juice
2 tsp red chilli powder
1 tsp ginger, garlic paste
1/2 tsp black pepper
1 tsp garam masala
2 tbsp oil/ghee
1/2 tsp mace and nutmeg powder
Method:
Make cut on chicken pieces and marinate with masala for 2-3 hours then barbecue or bake in oven at 180 centigrade for 30 min and smoke them with charcoal.
After make chicken tikka make pizza roti spread the dough in 12 inch pizza pan or what you have but this the actual size deep pan.
Spread pizza sauce on it chicken tikka pieces and 1 onion cut in cubes shape and 1 cup cheddar and 2 cup of mozzarella cheese, bake for 20 min on 240 centigrade enjoyed it

Murgh Biryani

Ingredients:
1) Basmati rice 500 gms
2) Chicken(cut into pieces)750 gms
3) Curd 125 gms
4) Onions(sliced & fried) 100 gms
5) Green chillies 7-8
6) Ginger-garlic paste 2 tbsp
7) Coriander leaves(cut) 1/2 cup
 Mint leaves 8-10
9) Lime juice 1/4 cup
10) Kesar(soaked in milk) 4-6 strands
11) Ghee 100 gms
12) Garam masala 1 tsp
13) Salt to tast
Method:
1. Marinate the chicken pieces with ginger-garlic paste, half of the fried onions, half the chillis and a little salt.
2. Refrigerate for 3 to 4 hours.
3. Add curd 1 hour before cooking the biryani.
4. Wash the rice and keep aside.
5. Take water in a vessel for boiling, add garam masala and 2 tbsp salt.
6. When the water boils add the rice.
7. Allow the rice to boil till bubbles apear 3 to 4 times.
8. The rice at this stage is partially cooked.
9. Drain out the water.
10. In a thick bottom vessel put the marinated chicken pieces and mix with half of the ghee and spread uniformly at the bottom.
11. Over this put the entire quantity of rice and spread it uniformly.
12. On this sprinkle fried onions, coriander leaves, mint leaves, lime juice, saffron soaked in milk and the rest of the ghee.
13. Cover the vessel with a foil and a lid and cook on medium heat for 12 to 15 minutes and then on slow heat for 5 to 10 minutes.
14. Mix thoroughly from top to bottom.

Classic Baked Chicken Recipe

This baked chicken recipe is one of those recipes that every home cook should have in their repertoire. It uses a minimal amount of ingredients chicken, olive oil, salt and pepper (and if you want gravy, chicken stock or white wine) and is especially useful on those busy days when you are just too busy to get creative.
Ingredients:
1 chicken Click to find more about chicken cut into 4 pieces
2 tea spoon red chili powder
1 tea spoon salt Click to find more about salt
2 table spoon lemon juice
cumin seeds Click to find more about cumin seeds powder
1 tea spoon paprika
4 table spoon oil
Directions:
Mark cuts on the chicken Click to find more about chicken pieces.
Mix salt Click to find more about salt, chili powder, lemon juice, paprika and cumin powder.
Apply the paste on the chicken Click to find more about chicken pieces and marinade them for 2 hours.
Brush oil on both sides of the chicken Click to find more about chicken and bake in a moderately heated oven for 20 to 25 minutes.

Khrasani Briyani

Ingredients:
Meat___ 1 kg
Rice___ 1 kg
Cradamon___ 3 tola
Onion___ 125 grams
Ginger___ 2 tola
Milk___ 2 tola
Ghee___ 250 grams
Clove___ 3 tola
Saffaron___ 3 masah
Black cumin seed___ as required
Salt, black pepper___ 2 tola
Cumin___ as required
Method:
Marinate the meat with salt, ginger extract and onion water and leave it then add saffaron, black pepper and cardamon into yoghurt and marinate the meat with it.
THen add cumin into alarge vessel and spread the layers of meat pieces into it and press the cloves on them.
Boil the rice then pour 2 fists of rice and one bowl of water on the meat and place the boiler over flame
and keep the fire strong.
Then add the remaining rice in it and add the remaining ghee over it and seal the boiler with flour.
Keep the fire more stronger and also place some fire upon the boiler.
After a while biryani\’s water becomes dry and it will gives
ghee sound at this time remove the fire from the boiler and heat it on coals only, do this procedure for maximum 20 minutes.
THen take out the biryani from the stove.
Serve it hot on the lay and have a praise for yourself from the guests.

Tasty Italian Sandwiches Recipe

Just a little different. Aren’t we nowadays looking to eat something different than the standard ham/cheese sandwich. For my lunch i was looking for some great  Italian sandwich recipes.
Ingredients
8 slices bread
4 slices mozzarella cheese
1/2 c. sour cream
Oregano to taste
2 tbsp. chopped onion
2 tomatoes, sliced
Seasoned salt
8 slices bacon, fried
Directions
Spread butter on 1 side of each bread slice.
Top buttered side of each of 4 bread slices with 1 slice cheese, 2 tablespoons sour cream, dash of oregano, 1/2 tablespoon chopped onion and tomato slice.
Sprinkle with seasoned salt.
Place 2 slices bacon over each sandwich; top with remaining bread slices, but- tered sides down.
Place sandwiches, cheese sides down, in skillet.
Cover; cook until bottom bread slice is browned.

Mutton Korma is a treat for all on Eid

Pakistani Eid recipes are a treat for the whole family on Eid. Pakistani Eid recipes are pretty easy to make but some Pakistani Eid mutton recipes take time to cook as the mutton is not as tender as chicken but it takes less time than beef. Pakistani Eid mutton recipes are delicious in taste but aren’t very healthy as a lot of oil is used to prepare the Pakistani Eid mutton recipes.
Ingredients:
• 1 kg mutton meat on the bone or boneless
• 1 cup fresh unsweetened yogurt
• 3-4 tbsps vegetable/ canola/ sunflower cooking oil
• 3 large onions chopped fine
• 2 tsps garlic paste
• 2 tsps ginger paste
Directions:
• Marinate the main ingredient in yogurt and spices like ginger and garlic.
• then cook in its own juices and a gravy made of onions, lots of tomatoes, green chilies and whole spices like cinnamon, cardamom, cloves, coriander, cumin, etc.
• Mutton Kormas can range from mild to medium hot and taste nice with breads like Chapattis, Parathas or Naans.