roze mei hi dikhana sab apne kaam...nyways...bht acha banaya hai ..dikhne se lag raha hai..
keep it up
keep it up
~*~ ramadan seher o aftar contest 2011 ~*~
- Thread starter Amreen
- Start date
- Status
Masha Allah kya baat hai bahaar...zarda is my fav...moo me pani aa raha hai dekh ke...[SHADOW=5][/SHADOW]
My Entry For Iftari....
Haleem Ramzan Special
Ingredients:
1 kg Wheat(grounded to the size of large sugar crystals and soaked over night)
1 Cup Of All Kinds Of Pulses
1 Cup Rice
2 kg Beef (boneless)
2 tbsp Ginger with Garlic Paste
1 Kg Tomatoes
1 Big Onion
Red Chillies To Taste
Salt To Taste
1 tsp Tumeric Powder
Mint, corriander, green chillies and lemon for garnishing.
Preparation:
First cook beef with ginger and garlic paste, tomatoes, red chilli, tumeric powder and salt till beef is tender.
Put the wheat in a big bowl with a good amount water till tender.
In another bowl ,boil all the pulses and rice till tender.
Then grind the pulses properly.
Continuously mix the wheat on medium flame.
When it gets a little thick,add the pulse mixture and mix properly.
Now add in the beef mixture.
Mix very well for 10 minutes.
Put fried onions alongwith the hot ghee used to fry the onions in.
This is the "baghar" and it gives taste to finished haleem.
Cook on low flame.
Garnish with corriander, green chillies and mint leaves and serve hot.
Pakora Recipe
Ingredients:
1/2 pound Chickpea flour (Gram Flour "Besan" )
1 teaspoon salt
1 teaspoon red chili powder
1 teaspoon coriander seed powder
1/4 teaspoon baking soda
1/2 teaspoon black pepper
1 medium egg, beaten
1 medium onion chopped fine
1 large potato 1/4" cubes
oil for deep frying
water, enough to make paste
Preparation:
Mix all dry ingredients in a bowl and add enough water to make a paste. Mix well.
Take spoonful at a time from the bowl of paste and deep fry it in hot oil til golden brown.
Serve with dipping sauces
Zarda (Meethay Chawal)Recipe
Ingredients:
Basmati Rice – 3 cup (soaked for 6 to 7 hours)
Sugar – 2 ½ cup
Pistachio – 10 (peel and finely chopped)
Almond – 10 (peel and finely chopped)
Milk – 1 cup
Cloves – 4
ghee – 1 cup
Green cardamoms – 6 to 8
Orange food colour – ½ tsp
Method:
Boil water to cook rice and add 2 cloves and 3 green cardamoms in the water. Put rice in the boil water and let it cook for 5-8 mins. When the rice is boiled, drain all the extra water. Now take a big bowl or dish and put boiled rice, milk, food colour, sugar,
In a pan, put ghee and fry cloves and cardamom, when they turn brown and an aroma starts to come, add rice and mix it well and then put on dum for 5 min on high heat. Then put it on slow heat and then serve.
per ye tumne khud banaya hai ya ammi se banwaya hai...
hain ... kya ye bat sach hai bahaar pic copy ki huwi hain agar aisa hai to bohat buri bat hai...?????
yummy superb sharing[SHADOW=5][/SHADOW]
My Entry For Iftari....
Haleem Ramzan Special
Ingredients:
1 kg Wheat(grounded to the size of large sugar crystals and soaked over night)
1 Cup Of All Kinds Of Pulses
1 Cup Rice
2 kg Beef (boneless)
2 tbsp Ginger with Garlic Paste
1 Kg Tomatoes
1 Big Onion
Red Chillies To Taste
Salt To Taste
1 tsp Tumeric Powder
Mint, corriander, green chillies and lemon for garnishing.
Preparation:
First cook beef with ginger and garlic paste, tomatoes, red chilli, tumeric powder and salt till beef is tender.
Put the wheat in a big bowl with a good amount water till tender.
In another bowl ,boil all the pulses and rice till tender.
Then grind the pulses properly.
Continuously mix the wheat on medium flame.
When it gets a little thick,add the pulse mixture and mix properly.
Now add in the beef mixture.
Mix very well for 10 minutes.
Put fried onions alongwith the hot ghee used to fry the onions in.
This is the "baghar" and it gives taste to finished haleem.
Cook on low flame.
Garnish with corriander, green chillies and mint leaves and serve hot.
Pakora Recipe
Ingredients:
1/2 pound Chickpea flour (Gram Flour "Besan" )
1 teaspoon salt
1 teaspoon red chili powder
1 teaspoon coriander seed powder
1/4 teaspoon baking soda
1/2 teaspoon black pepper
1 medium egg, beaten
1 medium onion chopped fine
1 large potato 1/4" cubes
oil for deep frying
water, enough to make paste
Preparation:
Mix all dry ingredients in a bowl and add enough water to make a paste. Mix well.
Take spoonful at a time from the bowl of paste and deep fry it in hot oil til golden brown.
Serve with dipping sauces
Zarda (Meethay Chawal)Recipe
Ingredients:
Basmati Rice – 3 cup (soaked for 6 to 7 hours)
Sugar – 2 ½ cup
Pistachio – 10 (peel and finely chopped)
Almond – 10 (peel and finely chopped)
Milk – 1 cup
Cloves – 4
ghee – 1 cup
Green cardamoms – 6 to 8
Orange food colour – ½ tsp
Method:
Boil water to cook rice and add 2 cloves and 3 green cardamoms in the water. Put rice in the boil water and let it cook for 5-8 mins. When the rice is boiled, drain all the extra water. Now take a big bowl or dish and put boiled rice, milk, food colour, sugar,
In a pan, put ghee and fry cloves and cardamom, when they turn brown and an aroma starts to come, add rice and mix it well and then put on dum for 5 min on high heat. Then put it on slow heat and then serve.
[SHADOW=5][/SHADOW]
My Entry For Iftari....
Haleem Ramzan Special
Ingredients:
1 kg Wheat(grounded to the size of large sugar crystals and soaked over night)
1 Cup Of All Kinds Of Pulses
1 Cup Rice
2 kg Beef (boneless)
2 tbsp Ginger with Garlic Paste
1 Kg Tomatoes
1 Big Onion
Red Chillies To Taste
Salt To Taste
1 tsp Tumeric Powder
Mint, corriander, green chillies and lemon for garnishing.
Preparation:
First cook beef with ginger and garlic paste, tomatoes, red chilli, tumeric powder and salt till beef is tender.
Put the wheat in a big bowl with a good amount water till tender.
In another bowl ,boil all the pulses and rice till tender.
Then grind the pulses properly.
Continuously mix the wheat on medium flame.
When it gets a little thick,add the pulse mixture and mix properly.
Now add in the beef mixture.
Mix very well for 10 minutes.
Put fried onions alongwith the hot ghee used to fry the onions in.
This is the "baghar" and it gives taste to finished haleem.
Cook on low flame.
Garnish with corriander, green chillies and mint leaves and serve hot.
Pakora Recipe
Ingredients:
1/2 pound Chickpea flour (Gram Flour "Besan" )
1 teaspoon salt
1 teaspoon red chili powder
1 teaspoon coriander seed powder
1/4 teaspoon baking soda
1/2 teaspoon black pepper
1 medium egg, beaten
1 medium onion chopped fine
1 large potato 1/4" cubes
oil for deep frying
water, enough to make paste
Preparation:
Mix all dry ingredients in a bowl and add enough water to make a paste. Mix well.
Take spoonful at a time from the bowl of paste and deep fry it in hot oil til golden brown.
Serve with dipping sauces
Zarda (Meethay Chawal)Recipe
Ingredients:
Basmati Rice – 3 cup (soaked for 6 to 7 hours)
Sugar – 2 ½ cup
Pistachio – 10 (peel and finely chopped)
Almond – 10 (peel and finely chopped)
Milk – 1 cup
Cloves – 4
ghee – 1 cup
Green cardamoms – 6 to 8
Orange food colour – ½ tsp
Method:
Boil water to cook rice and add 2 cloves and 3 green cardamoms in the water. Put rice in the boil water and let it cook for 5-8 mins. When the rice is boiled, drain all the extra water. Now take a big bowl or dish and put boiled rice, milk, food colour, sugar,
In a pan, put ghee and fry cloves and cardamom, when they turn brown and an aroma starts to come, add rice and mix it well and then put on dum for 5 min on high heat. Then put it on slow heat and then serve.
Wow great bahar siso really yummy taste
bahaar tum ne banaya..main behosh hone lgi hon..
tume baaton banane k ilawa b koi kam aata hai
sachii
sara time to u ne ye jo likha hai us ki designing krne me lga diya ho ga
thori c decoration khane par b kr leti ..
dekhne me to boht maze ka lging lekin jb tak main khaon gi nhi kuch keh nhi sakti..is liye jaldi se meri dawat kro..{(hungry)}aayi smjh..hihihih
shabash putri..
main behosh hone lgi hon..tume baaton banane k ilawa b koi kam aata hai
sachiisara time to u ne ye jo likha hai us ki designing krne me lga diya ho ga
thori c decoration khane par b kr leti ..
dekhne me to boht maze ka lging
lekin jb tak main khaon gi nhi kuch keh nhi sakti..is liye jaldi se meri dawat kro..{(hungry)}aayi smjh..hihihihshabash putri..
My Entry For Iftari....
Haleem Ramzan Special
Ingredients:
1 kg Wheat(grounded to the size of large sugar crystals and soaked over night)
1 Cup Of All Kinds Of Pulses
1 Cup Rice
2 kg Beef (boneless)
2 tbsp Ginger with Garlic Paste
1 Kg Tomatoes
1 Big Onion
Red Chillies To Taste
Salt To Taste
1 tsp Tumeric Powder
Mint, corriander, green chillies and lemon for garnishing.
Preparation:
First cook beef with ginger and garlic paste, tomatoes, red chilli, tumeric powder and salt till beef is tender.
Put the wheat in a big bowl with a good amount water till tender.
In another bowl ,boil all the pulses and rice till tender.
Then grind the pulses properly.
Continuously mix the wheat on medium flame.
When it gets a little thick,add the pulse mixture and mix properly.
Now add in the beef mixture.
Mix very well for 10 minutes.
Put fried onions alongwith the hot ghee used to fry the onions in.
This is the "baghar" and it gives taste to finished haleem.
Cook on low flame.
Garnish with corriander, green chillies and mint leaves and serve hot.
Pakora Recipe
Ingredients:
1/2 pound Chickpea flour (Gram Flour "Besan" )
1 teaspoon salt
1 teaspoon red chili powder
1 teaspoon coriander seed powder
1/4 teaspoon baking soda
1/2 teaspoon black pepper
1 medium egg, beaten
1 medium onion chopped fine
1 large potato 1/4" cubes
oil for deep frying
water, enough to make paste
Preparation:
Mix all dry ingredients in a bowl and add enough water to make a paste. Mix well.
Take spoonful at a time from the bowl of paste and deep fry it in hot oil til golden brown.
Serve with dipping sauces
Zarda (Meethay Chawal)Recipe
Ingredients:
Basmati Rice – 3 cup (soaked for 6 to 7 hours)
Sugar – 2 ½ cup
Pistachio – 10 (peel and finely chopped)
Almond – 10 (peel and finely chopped)
Milk – 1 cup
Cloves – 4
ghee – 1 cup
Green cardamoms – 6 to 8
Orange food colour – ½ tsp
Method:
Boil water to cook rice and add 2 cloves and 3 green cardamoms in the water. Put rice in the boil water and let it cook for 5-8 mins. When the rice is boiled, drain all the extra water. Now take a big bowl or dish and put boiled rice, milk, food colour, sugar,
In a pan, put ghee and fry cloves and cardamom, when they turn brown and an aroma starts to come, add rice and mix it well and then put on dum for 5 min on high heat. Then put it on slow heat and then serve.
[/SHADOW]
walikum salam
wow baharoo it looks yum
u na khud sa banai hai sari dishes
superb mind blowing
[SHADOW=5][/SHADOW]
My Entry For Iftari....
Haleem Ramzan Special
Ingredients:
1 kg Wheat(grounded to the size of large sugar crystals and soaked over night)
1 Cup Of All Kinds Of Pulses
1 Cup Rice
2 kg Beef (boneless)
2 tbsp Ginger with Garlic Paste
1 Kg Tomatoes
1 Big Onion
Red Chillies To Taste
Salt To Taste
1 tsp Tumeric Powder
Mint, corriander, green chillies and lemon for garnishing.
Preparation:
First cook beef with ginger and garlic paste, tomatoes, red chilli, tumeric powder and salt till beef is tender.
Put the wheat in a big bowl with a good amount water till tender.
In another bowl ,boil all the pulses and rice till tender.
Then grind the pulses properly.
Continuously mix the wheat on medium flame.
When it gets a little thick,add the pulse mixture and mix properly.
Now add in the beef mixture.
Mix very well for 10 minutes.
Put fried onions alongwith the hot ghee used to fry the onions in.
This is the "baghar" and it gives taste to finished haleem.
Cook on low flame.
Garnish with corriander, green chillies and mint leaves and serve hot.
Pakora Recipe
Ingredients:
1/2 pound Chickpea flour (Gram Flour "Besan" )
1 teaspoon salt
1 teaspoon red chili powder
1 teaspoon coriander seed powder
1/4 teaspoon baking soda
1/2 teaspoon black pepper
1 medium egg, beaten
1 medium onion chopped fine
1 large potato 1/4" cubes
oil for deep frying
water, enough to make paste
Preparation:
Mix all dry ingredients in a bowl and add enough water to make a paste. Mix well.
Take spoonful at a time from the bowl of paste and deep fry it in hot oil til golden brown.
Serve with dipping sauces
Zarda (Meethay Chawal)Recipe
Ingredients:
Basmati Rice – 3 cup (soaked for 6 to 7 hours)
Sugar – 2 ½ cup
Pistachio – 10 (peel and finely chopped)
Almond – 10 (peel and finely chopped)
Milk – 1 cup
Cloves – 4
ghee – 1 cup
Green cardamoms – 6 to 8
Orange food colour – ½ tsp
Method:
Boil water to cook rice and add 2 cloves and 3 green cardamoms in the water. Put rice in the boil water and let it cook for 5-8 mins. When the rice is boiled, drain all the extra water. Now take a big bowl or dish and put boiled rice, milk, food colour, sugar,
In a pan, put ghee and fry cloves and cardamom, when they turn brown and an aroma starts to come, add rice and mix it well and then put on dum for 5 min on high heat. Then put it on slow heat and then serve.
nyce sharing...yummy laging pakory
likn yae chawal ki pic google say li hoe lg rhe hay??
likn yae chawal ki pic google say li hoe lg rhe hay??
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