Food Fun & Masti

Ingredients

1 Kg. Boneless chicken meat
4 medium sized onions-chopped
4 tomatoes-chopped
2 onions cut into thick slices
2 tomatoes cut into broad slices
1 Capsicum (Shimla Mirch) cut into slices (the yellow variety can also be used to enhance the color of the dish)
1 tsp. garlic (Lehsan) paste
1 tsp. ginger (Adrak) paste
¼ tsp. ground garam masala
¼ tsp. turmeric (Haldi) powder
½ tsp. Coriander (Dhaniya) powder
1 tsp. salt (according to taste)
3-4 tbs. oil

Instructions

cook the chopped onions in the oil till transparent. Add the Lehsan, Adrak, Haldi, Dhaniya and chopped tomatoes. Cover and simmer to allow the tomatoes to soften.

Add the chicken and cook for another 10 minutes or until the chicken is slightly tender. Add the salt.

Take a few tea spoons of oil from this chicken into a separate frying pan.
Heat and add the sliced onion, Capsicum (Shimla Mirch), sliced tomatoes, and garam masala. Sauté this for a while till the vegetables soften lightly.

To this frying pan add the cooked chicken. Mix and allow cooking for another 2-3 minutes.
Serve with rice

Ingredients:

2 cups All purpose flour (maida)
11/2 tbsp fine grained semolina or rice flour
1/4th tsp baking powder
2 tbsp curd (plain yogurt)
11/4th cups warm water
1/2 tsp saffron threads, slowly dry-roasted and powdered
3 cups sugar
22/3rd cups water
1/2 tsp green cardamom seeds powder
11/2 tbsp kewra water or rose water
Ghee or vegetable oil for frying

How to make jalebi:

    * Mix the flour, semolina or rice flour, baking powder, curd and 3/4th cup of the water in a bowl (preferably a ceramic bowl). Mix well with a whisk.
    * Mix well and then add remaining water and 1/8th tsp. of saffron powder, and whisk until smooth.
    * Set aside for about 2 hours to ferment.
    * Whisk thoroughly before use.
    * Prepare one string syrup by dissolving sugar in the water. Just before the syrup is ready add saffron and cardamom powder.
    * Heat oil in a kadhai. Pour the batter in a steady stream ( or coconut shell with a hole) into the kadhai to form coils. Make a few at a time.
    * Deep fry them until they are golden and crisp all over but not brown.
    * Remove from the kadhai and drain on kitchen paper and immerse in the syrup.
    * Leave for at least 4-5 minutes so that they soak the syrup.
    * Take the jalebi out of syrup and serve hot.
 

 Aloo gobi masala

ingredients:-
2 Servings 12 oz Potaotes diced 20 oz Cauliflower florets
1 lg Tomato diced 8 oz Onion thinly sliced Salt & cayenne to taste
1/2 ts Turmeric 1/2 ts Basil leaves
1 ts Cumin seeds 1 oz Lemon juice
1 ea 1/2" piece ginger 2 ea Garlic cloves
2 oz Vinegar Canola oil 4 oz Cilantro leaves
1 ts Jalapeno 2 ts Green onions Boil diced potatoes and cauliflower florets in water with salt cayenne turmeric and 1 tbs canola oil.

Methods:-

Remove cauliflower florets as they will be done before the potatoes. The vegetables should be cooked but firm. Grind ginger and garlic. If fresh ginger is not available use 1/2 tsp ginger powder. Finely chop the cilantro green onion and jalapeno. Mix slice onion with basil binegar and olive oil. Marinate 10-15 minutes. In a small wok on medium heat add 1 tb canola oil. When hot add the cumin seeds. Fry until light brown. Add the onions. Cook until opaque. Add ginger and garlic. Saut for a few minutes. Add the potatoes cauliflower and the diced tomato. If the vegetables stick to the pan add a little water to keep it moist. Simmer until vegetables are done. Sprinkle with chopped cilantro lemon juice and sliced tomato before serving. From the Taj Mahal New Orleans LA in "The Vegetable Lovers Guide to New Orleans Restaurants" by Gay Sperling pp. 54-55 Adapted recipe.

STRAWBERRY
Makes about 1 quart 

 Ingredients:-
2 cups strawberries, hulled     
½ cup sugar     
3 egg yolks, beaten     
1 ½ cups whole milk
¼ teaspoon     salt
1 ½ cups     heavy cream
1 teaspoon pure vanilla extract

METHORD

1. In a large mixing bowl use the back of a wooden spoon to mash the strawberries with the sugar. Reserve.
2. In a 2-quart, non-reactive saucepan, over medium heat, add the egg yolks, milk and salt and whisk together to combine. Stir constantly until you reach the boiling point. DO NOT LET THE MIXTURE BOIL. Remove from the heat.
3. Strain the mixture into a clean bowl. Chill for 2 to 3 hours, stirring occasionally.
4. Add the cream and vanilla to the mixture. Add the strawberries and stir to combine.
5. Add the mixture to your ice cream maker and freeze according to the manufacturer’s directions.

INGREDIENTS

INGRGULAB JAMAN

3 c Milk Dry
1 c Flour
2 T Baking Powder
1 t Cardamom powder
6 oz Butter
1 c Cream
6 oz Pistachio
2 c Coconut (shredded)
2 qt Vegetable oil

 SUGAR SYRUP

6 c Sugar granulated
1 c Brown sugar
1 T Rose water
2 qt Water

Instructions

a) Gather ingredients
b) Start making sugar syrup (need a heavy sauce pan or other non-stick
utensil)
- put all ingredients except rose water together and put on low heat.
- Add rose water just before frying gulab jamans
c) Melt butter, warm cream and combine both.
d) Sift powder milk, flour, cardamom powder and baking soda
e) Using the butter and cream mixture, knead a soft smooth dough.
f) Break out little pieces about size of quarter & roll in to little balls.
g) Heat the oil in a saucepan. Keep the heat at medium.
h) Put rose water in sugar syrup.
i) Drop few dough balls at a time in the heated oil. (They should expand
in size) Fry until evenly dark golden brown (not burnt).
j) Remove and immediately drop in warm syrup. Let all these cooked
dough balls (gulab jamans) soak until all dough balls are done.
k) Take out all gulab jamans from sugar syrup and roll in shredded coconut.
l) Plate with syrup and garnish with pistachio.

..

How to dress up and carry my self so that I could look young adorable and sophisticated at same time ?

I want to look like I was 4 5 years back…

Every one of us want to look younger then their age, more beautiful then they are, and adorable with youth looks in them. But the time takes it stroll and we grow older the first thing that got effected is our skin it got lose and get wrinkles on it, epically if not taken proper care of it we may look older then our age which no one will likes.

All of us wonder that how come our models actresses look more young day by day why don’t they grow older and face the same problems of wrinkles and lose skin los of eyes shine and freshness of face… how thy restrain their body and looks like they have years back… have you ever thought that they have more thought and untidy routine… but still they look more beautiful. Mis Mahnoor Baloch , Mis attiqa,

Mis Reema Mis Sahiba, and our favorite Sameena Pir Zada who is now Grandma looks lot younger then their ages. We all want to know that how they look graceful fresh and young at same time their eyes never stop shinning and lips have not loss their natural color. They use more chemicals and make up on their face then any of us but still their makeup has not ruined their skin …. Its because they gives their skin proper nourishment and care use quality cosmetics and use cleanser to remove the make up, they never sleep in their make and don’t use soap over make up as it some times reacts to your skin and you will end up in having pimples on your skin and gradually you will lose your skins freshness. Every night wash your face and don’t dry it with any cloth. Use 1 lemon daily if your skin is much oily. Clean your face and use any good moisturizer daily before going to sleep. 

Most of us think that if we dress up like young people then we may look like them NO is the answer by doing this you wount look young but you will look stupid and will humiliate your self in front of every one.

 Good Ice Cream,TIPS

Homemade ice cream is delicious and easy to make here are some tips that if u follow then you will find delicious ice cream in the end.Try

1. Prepare your ice cream mixture, then chill it over an ice bath.

2. Put a deep baking dish, or bowl made of plastic, stainless steel or something durable in the freezer, and pour your custard mixture into it.

3. After forty-five minutes, open the door and check it.

As it starts to freeze near the edges, remove it from the freezer and stir it vigorously with a spatula or whisk. Really beat it up and break up any frozen sections. Return to freezer.

4. Continue to check the mixture every 30 minutes, stirring vigorously as it’s freezing.

But since we’re going low-tech here, you can also use just a spatula or a sturdy whisk along with some modest physical effort.

5. Keep checking periodically and stirring while it freezes (by hand or with the electric mixer) until the ice cream is frozen. It will likely take 2-3 hours to be ready.

Salad

Salads are usually served at the beginning of a meal, but a salad can also make a healthy, low-calorie meal all by itself. When you use lots of fruits and vegetables, they can also be loaded with vitamins and antioxidants.

Salad Includes

Vegetables

Almost any raw vegetable can be cut up and added to a salad. Green beans, snap peas, carrots, radishes, broccoli, cauliflower, zucchini, asparagus, artichokes, avocados, tomatoes, and cucumbers are all great suggestions

Fruits

Blueberries, raspberries, blackberries, apple slices and raisins add vitamins and antioxidants.

Salad example

Here is a great example of a delicious, healthy salad:

• two cups of green leaf lettuce
• one-forth cup raw green beans
• one-forth cup snap peas
• one-forth cup chopped tomato
• one-forth cup sliced carrots
• one-forth cup apple slices
• one-forth cup blueberries
• one-forth cup chopped chicken breast
• one chopped hard boiled egg
• one ounce of shredded mozzarella cheese
• one-eighth cup walnut pieces
• lemon and lime wedges

Ingredients

• 2 cups long-grain white rice
• 2 tablespoons minced onion
• 2 cloves garlic, minced
• 2 tablespoons vegetable oil
• 1 teaspoon salt
• 4 cups hot water

Procedure

1. Place the rice in a colander and rinse thoroughly with cold water; set aside.
2. Heat the oil in a saucepan over medium heat. Cook the onion in the oil for one minute. Stir in the garlic and cook until the garlic is golden brown. Add the rice and salt and cook and stir until the rice begins to brown. Pour hot water over rice mixture and stir. Reduce heat to low, cover the saucepan, and allow to simmer until the water has been absorbed, 20 to 25 minutes.

Ingredients:-

     * Mincemeat (qeema)                                   ½ kg

     * Tomato                                                     4frezed

     * Chili Garlic souse                                    3 tablespoon

     * Salt                                                           as per requirement

     * Papper                                                      ½ teaspoon or as per requirement

     * Green chili                                               7 or 8

     * Seasonal vegetables                                 optional

     * Oil                                                             3 tablespoon

 Method:-

                   Starting with the gravy first we will mash the freezed tomatoes and make a paste of them in a bowl if u want to have more gravy you can use more tomato after that put it on stove on medium heat and stir constantly add red chilies and salt in it and cook for 3 mins, add the green chilies in it and cook it for 5 mins now add heated oil or ghee in it stir it and cook it for 5 mins till that oil and ghee is separated

                   Side by side boil your mince meat with half cup or water and salt boil it on medium heat after boiling the mince meat fry it in any pan without any oil and constantly stir it so that it won’t get burned and is separate enough. Before frying make it sure there is no water in the mince meat it should be dry.

                   Now add your fried mince meat in your gravy and cook it on low medium heat in covered pan for 10 mins and constantly stir it.

                   Now take it out in a bowl and garnish it with green coriander and ginger. Take it with Roghani nan, boiled rice, or boiled spegity  and enjoy your meal.

Salaam to all of you again its been time I have posted on the blog.Actually i was searching for some thing that is value able and help full to every one’s day to day life. It is said if you kitchen is clean and your food is healthy then certainly you family will be healthy. while cooking our food we miss one or two very important things that loses all our food nutritions and what we eat is merely healthy for us to eat and we simply add to our calories and now, a days we don’t do to much of physical work to burn those extra calories that we gain from our food. so if we undertake some simple and easy tips we can save lot of things and can make our food more health and nutritious

 Firstly some simple tips for low fat cooking

* Make a habit of measuring the oil you use while you cook, rather than just pouring it out of the bottle. It will be much easier to moderate and controll the amount you use. 

 * To make fat-free broth, chill your meat or chicken broth. The
   fat will rise to the top, and you can remove it before using
   the broth.

 * Many vegetables and fruits, including potatoes and apples,
   retain many of their nutrients in their skin. So when possible,
   leave the skin on your fruits and vegetables and cook them whole. 

 * Romaine lettuce is loaded with vitamins compared to iceberg.
   It has three times as much Vitamin C and six times as much
   Vitamin A.

 * Vitamin C is destroyed quickly in cooking – so cook your
   vegetables with Vitamin C in the smallest amount of water
   possible and for a short amount of time.

* Stock up on spices. One of the keys to cooking low-fat and not
   getting bored is to spice your food well. When you have finished
   your recipe, always taste it and adjust the spices to meet your taste.

 * Purchase the best (i.e. heaviest) set of non-stick cookware you
   can afford.

 * When cooking a dish with both vegetables and meat (i.e. in stir frys
   and stews), reduce the amount of meat by 1/3 and increase the amount
   of vegetables by 1/3. You will hardly notice!

 * Thicken gravies with milk or broth blended in the blender with
   flour. Be sure to cook long enough to remove the raw flour taste.
   You’ll never notice the lack of fat.

 * Use olive oil for cooking when appropriate. It adds to the taste
   of the dish and is better for you. 

Glu has released a new Ice Age game for mobiles, based on the upcoming film Ice Age: Dawn of the Dinosaurs

Published on Jun 17, 2009

Glu has released a mobile game of the upcoming new Ice Age movie, Dawn of the Dinosaurs.

It’s Glu’s third game based on the series, and has been released ahead of the theatrical release on July 1st. The company’s film
tie-ins have been a bit patchy over the past few years, but Dawn of the Dinosaurs is at least looking the part.

It’s a top-down adventure where you get to control the main characters from the upcoming film, including Sid and Buck. Ice Age: Dawn of the Dinosaurs is available to download from some mobile game portals now, and should be available from the rest before the film hits the big screen at the beginning of July. Stay tuned for the review.

Delicious Karhi (Quick Recipe)

Ingredients:-

• Yogurt 500 gms.
• Baisan 3 Tbsp.
• Onion 2.
• Tomato 2.
• Methidana 1/4 tsp
• Curry leaves 5-6
• Salt to taste
• Red Chillies powder 1-1/2 tsp.
• Turmeric (Haldi) powder 1/2 tsp.

Method:-

Chop onion & tomatoes together. Blend the Yogurt & Baisan well. Mix onion & tomatoes.
In 2 Tbsp oil fry Methidana, add the yogurt mixture & make it boil. Keep stirring, so that lumps may not for. Add salt, haldi & red chillies powder. Mix well.
Add 2-3 glasses of water. Put 5-6 curry leaves. Let it cook for some time, atleast 1/2 to 1 hour.

For Pakoras:-

•  
• Baisan 1 Cup
• Onion slices 2
• Salt to taste
• Crushed Red Chillies 1-1/2 tsp
• Zeera 1/2 tsp.
• Sabit Dhania 1/2 tsp.
• Mint leaves 1/2 bunch.
• Soda 1/8 tsp.
•  

Method:-

Mix all the pakora ingredients well, adding water as required. Put it aside for 10 minutes.
Deep fry round shape pakoras, using a table spoon to golden.
When karhi is little thick, put pakora in Karhi & turn the stove off.

For Baghar:-

• Oil 1/4 Cup
  
• Red whole chillies 4-5
• Onion sliced 1 small
• Garlic chopped 3-4 cloves
• Curry leaves 4-5
• Zeera 1/2 tsp.
•  

Method:-

Heat Oil. Add Red whole chillies & onion. When onion is soft, add garlic.When all is about to golden, add curry leaves & zeera. Put it on prepared Karhi.
Serve with Nan or Chapati.