Beauty Tips

GHAREYLOO TOTKEY

GHAREYLOO TOTKEY:
1. Jaley howe par agar foran tootha paste laga lia jaye to an jaley ka nishan baqi rehega na chala baney ga.

2. Rice pakatey waqt agar unka pani khush hone se pehle usme thori si miqdar vinegar ki shamil keredein to chawal khiley khiley banein ge .

3. Kareylon ki karwahat door kern eke lie unh eek se do ghantey namak laga kar rekhein phir thandey pani se wash kar ke fry kerein aur phir pakayein to karwahat door hojayegi.

4. Hathon par se mirchon ki jalan khatam kern ke lie cold cream yah oil mal lia jaye ,jalan door hojayegi.

5. Hari mirchon ko zada arse tak mehfooz rekhne ke lie unke danthal tor kar fridge mein rakah jaye.

6. Agar doodh phatne ke khadsha hoto boil kerne se pehle usmein ek chutki khaney ka soda shamil kerne se doodh phatne se mehfooz rehega.

7. Salad ko zada deir tak fresh rekhne ke lie usey news paper se dhak ker rekhein .

8. Kitchen se cockroaches khatam kern eke lie boric powder mein sookha dood mile kar kitchen mein jaga jaga dal dijye tamam cockroaches khatam hojayein ge.

9. Ginger garlic paste ka asal color barqarar rakhne ka asan tariqa yeh hai ke usmein thora sa oil aur namak shamil kerdein to wo hara nahi pareyga.

10. Agar salan jal jaye to usmein thori si miqdar doodh ki shamil kerdene sae salan ka rang bhi gulabi hojayega aur jaley ki smell bhi khatam hojaye gi.

ABOUT RICE:

1. Chawalon ko keera lagne se bachane ke lie ismein pisa howa namak mila dein,kira nahi lageyga.


2. Chawalon ko namak aur sarson ka oil laga kar ksi hawa band bartan mein rakh dein,jabtak hawa nahi lagey gikira bhi nahi lagey ga.

3. Boil chawal agar buch jayein to doosre din unmein phir boil chawal ka sirf pani dal dein chawal phir taza hojayeinge.


4. Chawalon ke murmurey banana ke lie boil chawal teiz dhoop mein sukha lijye aur phir unhe teiz anch par fry karlein ,mazeidar murmurey tayar..


5. Agar ek muddat ke lie chawal mehfooz kerne hon to ek man chawal mein ek sier namak aur ek paow haldi dal dijye chawal lambey arse tak mehfooz reheinge.


6. Chawal narm karne hon to kapra yah akhbar geela kar ke dhakan ke andar rekh deinaur phir dam dein chawal naram hojayeinge.


7. Agar dam dete waqt ehsas ho ke chawal zada narm hogyein hein to khusk kapra yeh akhbar tey ker ke dhakan ke andar rekh dein chawal ki nami jazb hojaye gi..





 

CookingWorld

Ingredients:

11\2 cups sugar
2 cups water
1 teaspoon cardamoms green, seeds
1 cup milk, powder
1 teaspoon baking powder
1 tablespoon flour
1 tablespoon semolina (suji), fine
1 large egg, beaten
1 tablespoon oil
oil for deep frying
2 tablespoons pistachio nuts, chopped
2-4 - silver leaves (chandi varak)

Directions:

Combine sugar water and cardamom in a medium saucepan and stirring constantly heat over medium heat, until sugar dissolves and the mixture comes to a boil. Simmer the sugar syrup over medium-low heat for 12-15 minutes.
Meanwhile, in a medium bowl mix together milk powder, baking powder, flour and semolina. Add egg and oil and then mix the mixture to soft dough. Knead the dough until smooth, about 1-2 minutes. (If the dough is hard, add a little yolk from another egg.)
Break off about 1 tablespoon the dough and roll into a complete smooth ball, about 3\4 inch in diameter. Repeat with remaining dough.
Heat oil in a deep fat fryer or karahi until medium hot, about 325F. Deep fry the balls in batches for about 5 minutes or until golden brown on all sides, turning them with a slotted spoon to ensure even browning. (Do not fry too quickly on very high heat, as they have to cook from inside before becoming too brown from outside.) Remove the gulab jamun with a slotted spoon, place on absorbent kitchen paper to remove excess fat and then put into the simmering syrup. Cook uncovered for 8-12 minutes or until puffed up and has absorbed most of the syrup.
Transfer to a serving dish and decorate with crushed pistachio nuts and silver verk, if you wish.

CookingWorld

Ingredients:

1.50 cups rice, basmati
2.00 medium onions cut in rings
1/2 cup tomato juice
1.00 tablespoon tomato sauce
1.00 cup coconut extract
1.00 medium tomatoes, diced
1/4 cup french beans, diced & cooked
1.00 cup water
1.00 cup yogurt, beaten
0.00 As per taste salt & pepper







Directions:


GRIND TO PASTE
green chillies
mint
coriander
grated coconut
ginger
cumminseed
1/2 juice of lemon
RED RICE
Wash, soak and drain half a cup of rice. Bring to boil with half a cup of tomato juice and half a cup of water. Remove and cool thoroughly. Lightly fry the diced tomatoes with salt and chillipowder. Add sauce and grated carrots. Gently mix the above rice and keep aside.
WHITE RICE
Wash, soak and drain 1/2 cup of rice. Bring to boil with one cup of coconut extract and one cup of water. Remove and divide it into two portions and leave to cool.Heat ghee, splutter cumminseeds, and then fry onions and cooked cauliflower. Add to this one portion of the white rice. Sprinkle salt, pepper and keep aside.
GREEN RICE
To the second portion of the white rice, mix the ground green paste with salt,ghee, cooked beans and peas and keep aside.
Grease a medium sized pan. Arrange the green layer first. Follow up with the white layer. Sprinkle well beaten yogurt. Now arrange carefully on top, the red layer. Bake in a hot oven for 15 mts. Invert carefully on a plate and garnish with fried onion rings.

CookingWorld

Ingredients:

1\4 cup oil
2 1\2 tablespoons butter
125 grams peas
125 grams mushrooms, sliced
100 grams carrots, grated
25 grams pickled cucumber (gherkins)
100 grams beans, french chopped
125 grams sweet corns
1 large onion, cut into small cubes
4 - onions, spring thinly sliced
4 tablespoons soy sauce
As per taste salt
750 grams rice, Pakistani basmati

Directions:

Heat oil and butter and stir-fry peas, mushrooms, carrots, pickled cucumber, beans, sweet corn, onion, spring onion, Soya sauce and salt.
Cook for 3-4 minutes.
Add the rice and mix with vegetables. Fry both over medium heat for two minutes.
Add 1 1\2 liters boiling water. Stir and bring to boil.
Lower heat and place on heavy iron plate for 15 minutes with lid covered. Stir once after 8-10 minutes.
Serve in a well-heated dish.

CookingWorld

Ingredients:

2 kilogram beef shank cut into large pieces
1 cup oil
2 medium onion, peeled and thinly sliced
2 tablespoons garlic paste
2 tablespoons ginger paste
1 1\2 teaspoons salt
3 teaspoons red chili powder
1\2 cup yogurt
4 tablespoons flour
- Whole spices; -
1 tablespoon white zeera seeds (cumin seeds)
1 tablespoon aniseed (saunf)
2 pieces aniseed flower - optional
1 teaspoon black pepper
1 tablespoon sonth (dry ginger)
2 whole black cardamoms (bari Iliachi)
6-8 - green cardamoms
2 inch piece cinnamon
1 - bay leaves
1\2 teaspoon cloves
1\2 pieces jaifel
1 teaspoon javetri (mace)

Directions:

Heat oil in a heavy based saucepan. Add the sliced onions and stirring frequently, fry for 10 minutes or until golden brown.
Add beef, ginger, garlic, chili powder and salt. Stirring frequently fry until the meat turns brown, about 5-8 minutes. Add yogurt and stirring frequently fry until all the moisture has evaporated.
Add 4 glasses of water and cook over low heat for about 1 hour or until meat is 3\4 cooked. (Alternatively, the process can be speeded up in a pressure cooker, pour in half the water and follow the manufacturer's instructions).
Meanwhile place the whole spices in a food processor or grinder and grind to a fine powder and then sieve it through a muslin cloth.
Add the sieved spices to the meat, cover and cook over low heat until the meat is tender.
Dissolve flour in 2 cups of water and stirring carefully pour it in a thin stream into the beef mixture. (Don?t stir hard; otherwise meat will break into small pieces).
Cover and cook for 10-15 minutes, stirring occasionally.
Garnish with green chilies, ginger (chopped) and lemon slices.
Serve with Nan.

CookingWorld

Ingredients:

4 quarters chicken, skinned
2 tablespoons lemon juice
1\3 cup plain yogurt
1 tablespoon garlic paste
1 tablespoon ginger paste
1 teaspoon ground roasted cumin seeds
1\2 level teaspoon ground cardamom
1 teaspoon garam masala
1 teaspoon chili powder
1 teaspoon salt
1\2 level teaspoon tandoori coloring
. For basting ghee or butter



Directions:


Prick the chicken all over with a fork and using a sharp knife make diagonal slashes 1/2-inch deep, 1 inch apart on each chicken quarter. Place chicken in a large dish.
Add lemon juice and rub into the slashes and all over. Cover and marinate for 1 hour.
Mix all the ingredients of the marinade in a small bowl and pour over the chicken pieces and mix, turning and tossing, to coat all the pieces well.
Cover and marinate for at least 4 hours at room temperature, or refrigerate overnight, turning several times. Note: Take out the chicken from the refrigerator at least 1 hour before cooking, to bring it at room temperature.
To Roast in the Oven:
Preheat oven to 450?F. Place chicken pieces on an extra-large shallow roasting pan, preferably on a wire rack. ( Discard the leftover marinade). Brush chicken pieces with ghee or butter.
Set the pan in the middle of the oven. Roast for 25-30 minutes, or until the meat is cooked through, basting and turning occasionally. Transfer to platter and serve.
To Grill Outdoors:
Fire the coal well in advance, grill is ready when a layer of white ash forms over the surface of the coal. This is the point, when the coal is at its hottest. Place the grill at least 5 inches away from the heat. Place chicken pieces, over the grill, basting with ghee or butter and cook for 8 minutes, without turning. Basting with ghee or butter, turn and grill the other side for 8 minutes. Continue turning and basting, until chicken is cook through, about 12-15 minutes for each side. Transfer chicken to platter. Decorate with sliced onion and tomato. Serve chicken immediately, and accompanied by Nan and raita.