Mughlai Biryani

 

Mughlai Biryani recipe by Syeda Abida Qamar
With its exotic fragrance of fresh ginger, whole black pepper and fresh green chilies this is one dish all curry lovers must taste

INGREDIENTS:
* Mutton/chicken 1 kg
* Basmati rice    1kg
* Yogurt  100 grm
* medium onion 1pes
* Garlic clove    6pes
* Ginger paste  1 tbs
* Small ilaichi   9pes
* Salt to taste
* gralic paste
* Oil or ghee
* Kewra few drops
* Yellow food color two pinch



PREPARATION:
* Add lamb, salt and cloves of garlic in a bowl with two cups of water. If you are using chicken, you can do with only one cup of water.
* Cook on low flame until meat is tender and the water runs dry.
* Take one medium. Slice and fry in about 4-5 tablespoons of oil, even in light of Brown. Add rest of milk and spices and cook a little.
* At the same time soak rice in water for half an hour.
* I boil rice cooked a half until they,
* Drain water and keep aside.
* Add to cooked meat sauted onions to make the masala and cook uncovered for a few minutes to evaporate excess water.
* When most of the water evaporated,
* Transfer rice to a little pot, on top of that add some of the meat / masala combo. Make of these layers. The way I do are usually Almost half of the rice in, add all the meat / masala then top that off with the rest of the rice.
* Sprinkle it to find a solution for kewra, yellow food color and a little sugar level.
* Keep it covered and on low heat.
* Maintaining a sealed container – you’re trying to steam cook the rice. When Rice and Biryani is ready.
* Serve with salad or garlic

Chicken Curry Chinese

 
By: Syeda Abida Qamar
My husband is Chinese and this is one of our favorite dishes. And said my late father in law, which used to be a Chinese chef, I have a copy of this was better than him! Yellow curry paste can be found in the Asian market. You may have to add a little more or less curry paste, depending on your taste. Included a more moderate amount in this recipe. I suggest serving this cooked jasmine rice. Has a bit of heat, and perhaps it does not work on young children. Enjoy.

Ingredients:

1. 1 Tablespoon canola oil
2. 3 Skinless, boneless chicken breast halves, sliced
3. 2 Teaspoons minced garlic
4. 1 Teaspoon minced fresh ginger
5. 1 Onion, sliced
6. 2 Potatoes – peeled, halved, and sliced
7. 1 Tablespoon yellow curry paste
8. 1/2 Cup chicken broth, divided
9. 1 Teaspoon white sugar
10. 1 1/2Teaspoons curry powder
11. 1/2 Teaspoon salt
12. 4 1/2 Teaspoons light soy sauce
13. 1 (5.6 ounce) can coconut milk

Directions

• In a bowl, paste, yellow curry paste with about 2 tablespoons of chicken broth to help solve the paste; the remaining chicken broth, sugar, and whisk curry powder, salt, light soy sauce, and coconut milk. Set aside.
  • Heat a frying pan or large skillet over high heat for 30 seconds, pour in the oil. Allow oil to heat up again, shimmering around 30. Move the chicken, garlic, and ginger in hot oil; Cook and stir until chicken Brown began, garlic, ginger and fragrant, about 2 minutes. Stir in the onions and potatoes, and mix all ingredients in hot oil, and pour mixture into the sauce. Offer sauce to a boil, reduce heat, cover the pan. Simmer until chicken is cooked through and potatoes tender, 20 to 25 minutes.

Thai Fried Noodles

 
By Syeda Abida Qamar Make The Best pad thi with this Easy Recipe and enjoy your Holiday in christmas with your Family.

Ingredients:
7-1/4 cups water, divided
12 ounces dried thin rice stick noodles
4 Tablespoons Vegetable oil, Divided
3 Tablespoons Light brown sugar
3 Tablespoons soy sauce
2 Tablespoons lime juice
1 Tablespoon anchovy paste
2 Eggs, lightly beaten
12 Ounces medium shrimp, peeled and deveined
2 Cloves garlic, minced
1 Tablespoon paprika
1/4 to 1/2 Teaspoon ground red pepper
8 Ounces fresh bean sprouts, divided
1/2 Cup coarsely chopped unsalted dry-roasted peanuts
4 green onions with tops, cut into 1-inch lengths
1/2 lime, cut lengthwise into 4 wedges, for garnish
Preparation:

1. Place 6 cups water in a pan; bring to a boil over high heat. Add noodles; Cook 2 minutes or until firm tender but still, stirring often. Drain and rinse under cold running water to stop cooking. Migration again and place noodles in a large bowl. Add 1 tablespoon oil; toss lightly to coat. Set aside.
2. Combine the remaining 1-1/4 cups water and brown sugar, soy sauce, lemon juice and anchovy paste in a small bowl, set aside.
3. Skillet over medium heat about 30 seconds or until hot. Drizzle 1 tablespoon oil to wok 15 seconds and heat. Add eggs and cook 1 minute or until just set at the bottom. Run more than one egg and stir to scramble until cooked but not dry. Transfer to medium bowl; aside.
4. Skillet over high heat heat until hot. Drizzle 1 tablespoon oil to wok 15 seconds and heat. Add shrimp and garlic; stir-Federal Republic of Yugoslavia 2 minutes or until shrimp begins to turn pink and opaque. Add shrimp to egg.
5. Skillet over medium heat until hot. Drizzle the remaining 1 tablespoon oil in wok 15 seconds and heat. Stir in red pepper and red pepper. Add cooked pasta and anchovy mixture; Cook and stir about 5 minutes or until softened noodles. Stir in the 4 / 3 of the bean sprouts. Add peanuts and green onions; toss and cook about 1 minute or until onion begins to wilt.
6. Add eggs and shrimp; stir-Federal Republic of Yugoslavia until heated through. Move a panel to serve and garnish with the remaining bean sprouts and lime wedges.

Scalloped Potatoes

 
By Syeda Abida Qamar Here’s a recipe for scalloped potatoes, which my family used for years. I hope you like it


Ingredients:
2 tablespoons unsalted butter
1 small onion, minced
2 garlic cloves, minced
3 cups heavy cream
1 cup whole milk
4 sprigs fresh thyme
2 bay leaves
2 teaspoons salt
½ teaspoon ground black pepper
4 pounds russet potatoes, peeled and cut into 1/8-inch-thick slices
1 cup shredded cheddar cheese (about 4 ounces)
Preparation:
1. Heat oven to 350 degrees Fahrenheit and in the meantime, melt the butter in a large Dutch oven (or large, heavy minimum) on medium heat until foam subsides, about 1 minute. Add the onion and saute until it turns soft and begins to brown, approximately 4 minutes. Add garlic and saute until fragrant, about 30 seconds. Add the cream, milk, thyme, bay leaves, salt, pepper, potato, and simmer. Cover, and adjust heat to maintain a light simmer, and cook until potatoes are tender (approximately paring knife can be slipped into and out from the center of potato slice with some resistance), about 15 minutes.
2. Remove and discard thyme sprigs and bay leaves. Transfer potato mixture to a gratin dish 3 – Quart and sprinkle with cheese. Bake until bubbling and thickened cream around the sides and top is golden brown, about 20 minutes. Cool for 10 minutes before serving.

Guacamole Recipe

By:Syeda Abida Qamar

Ingredients:
2 Ripe avocados
1/2 Red Onion, Minced (about 1/2 cup)
1-2 Serrano chiles, stems and seeds removed, minced
2 Tablespoons cilantro leaves, finely chopped
1 Tablespoon of fresh lime or lemon juice
1/2 Teaspoon coarse salt
A Dash of freshly grated black pepper
1/2 Ripe Tomato, Seeds and pulp removed, chopped

Preparation:
1 avocado cut in half. Remove seeds. Scoop out avacado from the peel, put in a mixing bowl. (See how to cut and peel avocados.)
2 Use a fork, mash the avocado. Add chopped onions, cilantro, lime or lemon, salt and pepper and mash some more. Chili peppers vary individually in their own heat. Thus, starting with half of one chili pepper and add to the pills to the temperature that you want from. Can be addressed carefully and pepper; wash your hands thoroughly after handling and do not touch your eyes or area near your eyes with your hands for several hours.
Preserve tomatoes (tomatoes) separate until ready to serve.
Remember that much of this is due to differences in taste the freshest ingredients. Start with this recipe and adjust to your taste.
3 with the coverage of plastic wrap directly on surface of the pills to prevent oxidation from the air access. Refrigerator until ready.
4 just before serving, add chopped tomatoes and grain to the mix.

Punjabi Dresses for Girls 2011

Punjabi cultural Salwaar Indian famous so because of the reliability and more work on the designs, designers and styles such as this because it has plenty of room and margin for the design and modification in order to feed with embroidery thread etc. Punjab is a larger area of ​​land of Pakistan and India that shares the same cultural values ​​and the carnival. God's gift to all four seasons in every season of Punjab and Indian salwaar always be preferred clothing of both women and men.

Basant, Bahar (Spring), and these are the names of the spring season and the people of Punjab celebrate the season with a lot of festivals such as Basant trends, clothes, etc. are also changed during the spring and girls like colorful clothes. This wave of change of clothes to prolong to the end of the summer season. Today will be our chatter about a typical Indian Punjabi Salwaar, and will show you some beautiful dresses salwaar Indian Punjabi.This beautiful multi-colored Indian salwaar and the tremendous work of Punjabi cultural things, and look and this would seem to you like a garden full of flowers and beautiful color. It's amazing Punjabi Indian cultural dress salwaar. I grew up a beautiful long neck U-shaped pattern with the motif and Patti Jutta. And Indian style sleeveless short in length according to the cultural needs of the cultural Punjabi Dress salwar Indian.

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 Melting eye shadow is a trouble for lots of women; however there is a method to make it “fix” a slight longer.
Condition you use a damp eye shadow brush and apply a layer of face powder to your lids and allow to setting, the shade will stay in consign for the day.

 

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