Classic Breakfast

Ingredients

Puri

2 cups white flour (maida) & ½ Cup Aata
(makes about 15 puris)
Oil for deep frying


Aloo ki Bhujya

250 grm. potato
½ tsp. salt
½ tsp chili (Lal Mirch) powder
¼ tsp. turmeric (Haldi) powder
½ tsp. onion seeds (Kalonji)

Cholay

½ cup boiled Chanay
¼ tsp. salt
¼ tsp baking soda
¼ tsp cumin seeds (Zeera) powder
¼ tsp crushed whole red chilies
1/8 tsp. turmeric (Haldi) powder
1/8 tsp garam masala powder

Halva

2 tbs. semolina (Suji)
2 tbs. ghee
3 tbs. sugar
3 green cardamom (Chhoti Ilaichi) seeds
A pinch of yellow food color(optional)

Instructions

Puri

Mix maida and flour. Make the dough with 1 cup of water using 2 tsp oil to help in making dough. Make into small puris (pancake like) as flat as you can and deep fry in hot oil.

Aaloo Ki Bhujya

Cut the potatoes into small cubes.Add spices, 1 cup of water and leave on low heat. When soft, mash lightly.

Cholay

In a pot put softened Chana, 1½ cup water and add spices. Cook till very tender. Mix and mash slightly.Cook till bubbles appear then remove from heat.

Halva

Put the Suji and ghee in a pot along with Ilaichi seeds and fry until slightly brown on very low heat.
Meanwhile combine sugar and 1 cup of water to make syrup. Add this to the Suji and cook on low heat to desired consistency. If you want to color the halwa add the color to the syrup before pouring it into the Suji.


Serve with Achaar or Yogurt.

Ingredients maiN eak bunyadi ghalati ho gayee app say


in ko bananay wala ba'warchi/ba'warchan bhi chahiyee...

Nihari For Lunch


Ingredients

1/2 Kg. beef -ask for Nihari meat (shank)
1½ tsp. salt
½ tsp red chili (Lal Mirch) powder
½ tsp. Kashmiri chili (Lal Mirch) powder
¼ tsp. turmeric (Haldi) powder
1 tbs. coriander (Dhaniya) powder
1½ cup oil
3 tbs. white flour (maida)
1 tsp ginger (Adrak) paste
½ tsp. garlic (Lehsan) paste

For garnishing

1 to 1 ½ inch ginger (Adrak) (Julian)
2 tbs. chopped coriander (Dhaniya) leaves
3 to 4 chopped green chilies
2 Lemon (sliced)

Special Nihari spices

2 tbs. Fennel (Saunf)
½ tsp black pepper (Kali Mirch)
½ tsp. cumin seeds (Zeera)
2 green cardamom (Chhoti Ilaichi) seeds
10 cloves (Laung)
2 black cardamom (Bari Ilaichi)
1 stick of cinnamon (Dalchini)
1 bay leaves (tezpatta)
¼ tsp. nutmeg (Jaiphal) and mace (Javitri)
2 tbs. coriander (Dhaniya) seeds
1 stick (Piplee)
1 aniseed flower (Badian)

Instructions

Put ½ cup oil in a pot. Add meat and fry it a little. Add salt, chili powder, Turmeric (Haldi) powder, Coriander Seeds (Dhaniya) powder and Ginger (Adrak) paste. Add a little water and mix well.
Dissolve maida in 1 cup of water and add this to the meat and bring to boil. Grind all the special Nihari spices, put the grounded mixture of spices in a fine cotton cloth bundle and add to the meat.
Add 5-6 glasses of water, cover and leave to tenderize on very low flame. When meat has softened, remove the bundle of spices and cook the curry to desired consistency.

Garnish: Fry some onion slices in a cup of oil till golden brown and add to Nihari.
Also garnish with fresh Ginger (Adrak) and green chilies. Serving: 3 to 4 persons.

Ma zara tandoor say nan lay kar ayi

Biryani-Sindhi For Dinner

Ingredients

1 to 1½ kg mutton/chicken
1 kg Basmati rice
½ kg potato
½ kg tomato
250 grm. yogurt
1 tsp red chili powder
4 tsp salt
3 onions medium
2 tsp. garlic (Lehsan) paste
2 tsp. ginger (Adrak)
8 green cardamom (Chhoti Ilaichi)
4 black cardamom (Bari Ilaichi)
10 cloves (Laung)
10 pcs. black pepper (Kali Mirch)
1 tsp. cumin seeds (Zeera)
1 stick cinnamon (Dalchini)
2 bay leaves (tezpatta)
250 grm. oil or ghee
6 green chilies
2 tbs. coriander (Dhaniya) leaves
2 tbs. mint (Podina) leaves
1 tbs. Kewra
2 pinch yellow food color
1 tbs. sugar
10 to 15 prunes (Aaloobukharay)

Instructions

Slice the onion and fry it in oil until it is light brown. Take out half of it and keep aside. Add Garlic (Lehsan), Ginger (Adrak), salt, chili powder, cloves, cardamoms, Black Pepper corn. (Kali Mirch), Cumin Seeds (Zeera), bay leaves, cinnamon, and yogurt to the remaining half. Fry this until the water is dry and then add the meat and fry it again. Add some water and cook on low heat until the meat is tender and the water has evaporated. Peel the potatoes and cut them into large chunks. Boil until they're half cooked.

Soak the rice in water for half an hour. Boil and Drain the water off when they're half done.
Add chopped tomatoes, green chilies (whole), Mint (Podina), Coriander (Dhaniya) leaves, prunes (Aaloobukharay), boiled potatoes and the brown onion kept aside. Add this to the meat.

Layer this with the rice in a pot. Sprinkle a solution of food color, sugar and Kewra.

Keep the lid closed and cook this on low heat until the rice is done. Gently mix it before serving. Serve with Raita.

Yummmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmy

Mithay may hay Ras Malai

Ingredients

1 cup powdered milk
1 egg
1 tsp. oil
1 tsp. baking powder

Syrup
1 liter milk
6 tbs. sugar
1 green cardamom (Chhoti Ilaichi)
1 tbs. chopped pistachio (Pistay)
1/2 tsp. Kewra essence

Instructions

Mix together the ingredients into a dough and form into small oval, slightly flattened balls. Meanwhile boil the milk with sugar and ilaichi seeds. When the milk starts to boil add the malai balls. When they start to swell up lower the heat and cook for 10 minutes. Just before removing from heat add kewra essence. Garnish with pista. Chill and serve.

Serving: 24 pcs. for 8 to 10 persons




Aur Raat Ko Garmah Garam Kashmiri Chai (Tea)

Ingredients

4 cups water
2 tsp. green tea
¼ tsp. soda bicarbonate
¼ tsp. salt
1 cup milk
2 tsp sugar
¼ tsp. green cardamom (Chhoti Ilaichi) powder
½ tsp chopped pistachio

Instructions

Boil water with the green tea till half and add two more cups of water till half again. Add soda bicarbonate and salt. Sugar and Milk as per taste.

Serving: 4 persons

Chalain fauraan apna aprun pehan kar ayin aur haan baal bhi bandh lain

janab Ghalati per ghalati... yeh menu sahi tarteeb maiN nahi haiN... adhay Lahoriyeh tu bhookay hi mar jayaiN gay

Puri ka Nashta tu Qomi taranay ( 8:00 AM) say pehlay hotay hay.. 2 bajay tak kiya khayaiN gay...

Asoolan Nihari 10/11 bajay serve ho jani chahiyee...

issi tarah sindhi birayni ki dohaher kay khanay maiN ho tu kiya hi baat hay.. aur dopaher ko hi meeThay maiN zarda hona chahiyee...

iss kay baad sham ko halkay phulkay andaaz maiN KaTa.kaT ya aisi hi koy cheez aur raat kay khanay maiN Biryani ya Pala'oo hona chahiyee aur meeThay maiN Ras.Mala'i etc...

Haan to janab, yahan abhi subah hoi hay aap time difference bhi kisi chah ka naam hay Aur raat kay khanay may biryani serve ho to rahi hay, ras malaai kay sath

Taain taain nai karain aur fauraan aprun pehan kar kitchen may report karain

Katakat larkiyaan nahi khatin

Aprun tu nahi mil raha!!!

napkin pehn looN






tu woh gol gappay ya chart kha laiN

Hmmm

Nakhray na karain jo bhi pehna hay foran pehan kar kitchen may chalain ma zara patakhay phornay ja rahi ho

Me

Girls Party @ 4:00 pm

Pakoray-Spicy

Ingredients
1 cup besan flour
1 cup water
1 small onion - chopped
½ tsp. salt
¼ tsp. cumin seeds (Zeera)
2-3 green chilies
2 tsp. crushed red chilies
1 small potato finely chopped
½ cup finely chopped spinach
1 pinch soda
½ tsp. whole coriander (Dhaniya) seeds
1 cup oil for frying

Instructions
Mix together the basen with the water and form a thick paste. Add the salt and chili powder and mix well. Add all other ingredients and mix. Heat the oil for deep frying. Using a teaspoon drop spoonful of paste in the oil to forms balls. Fry till golden brown.

Serve with mint chutney, garlic chutney, tomato ketchup or garlic sauce.

Serving: 3 to 4 persons


Chicken Chaat

Ingredients
1 boneless chicken breast
1 tsp. salt or according to taste
2-3 cloves of garlic (Lehsan)-chopped
2 tbs. cooking oil
1½ tsp. coriander (Dhaniya) powder
¼ tsp turmeric (Haldi) powder
¼-1/2 tsp chili (Lal Mirch) powder
1 ½ tbs. lemon juice
A few fresh coriander (Dhaniya) leaves chopped for garnish

Instructions
Wash the chicken meat and cut into 1-inch pieces. Heat the oil in a frying pan and add the garlic and salt. Fry the garlic till it is light brown. Add the chicken pieces and fry for 5-6 minutes stirring constantly. Then add the dhaniya powder, haldi and chili powder. Fry for another 3-4 minutes stirring frequently and check to see if the chicken has become tender.
Remove from heat. Add the lemon juice and garnish with fresh chopped dhaniya leaves.

Serving: 2-3 persons


Kabab-Shami

Ingredients ½ kg boneless beef cut into small pieces
½ tsp. salt (according to taste)
1 cup presoaked dal chana
12-15 Whole dried red chilies
15 whole black pepper(Kali Mirch)
8 cloves (Laung)
1 black cardamom (Bari Ilaichi)
½ tsp. cumin seeds (Zeera)
1 stick of cinnamon (Dalchini)
4-6 green chilies
½ a bunch (or ½ cup chopped) coriander (Dhaniya) leaves
1 egg
1 medium sized onion coarsely chopped
1 tsp. ginger (Adrak) paste
1 tsp. garlic (Lehsan) paste

Instructions
In a pot put with meat, salt, red chilies, chopped onion, Black Peppercorn. (Kali Mirch), cloves, Black Cardamom (Bari Ilaichi), Cumin Seeds (Zeera), cinnamon, Ginger (Adrak) and 3-4 glasses of water and leave to tenderize on low-medium flame. Meanwhile boil the dal separately until soft.
When the meat has softened and water is dried completely add the dal and mix together.
Remove from heat and let cool. Grind and add green chilies, egg, and fresh Coriander (Dhaniya) leaves. Form into kababs (12 to 16) and fry. (deep or shallow as desired) If you want to store them then arrange the formed kababs on a plate or tray without overlapping and put in a freezer for an hour. Then remove and put in any bag or box in which you want to store. Freeze until needed.

Serve with Raita or Mint (Podina) chutney and onion rings with paratha or chapati.

Serving: 4 to 5 persons

Gole Guppay

Ingredients

Gole Guppay:
1 cup white flour (maida)
1/2 cup suji (semolina)

The dip:
Red chili (Lal Mirch) powder to taste.
1/2 bunch fresh mint (Podina) leaves
1 heaped tsp. cumin seeds (Zeera)
Salt to taste
1 pinch black salt (Kala Namak)
2 glass Water
2-3 green chilies
1/2" piece fresh ginger (Adrak) or 1/4 tsp grinded.
1 tbs. tamarind (Imli) paste
1/2 tsp. carom seeds (Ajwain)

Instructions
Mix the white flour and suji and kneed into a hard dough. Flatten into a VERY thing sheet and cut into 2" diameter circles with a cookie cutter. Deep fry until golden.


Grind all the ingredients for the dip together and strain. Keep the liquid that strains through.

You can either have this dish plain or you can boil some chickpeas and potatoes and stuff them into the Gole Guppay. There are several other variations as well. You can add Imli chutney and yogurt as well.

For Boys @ All time = Party Time

Yeh Agar bana loo'n to khaana bhi khud hi paraiyga kiya ??

Chapali kebab



Haan ji khan ji kay hath ka banaya kisi nay na khaya

HC girls say darkhusaat hay kay wo apni pani chapalain utar kar khan ji ko day dain

Important Notes:

1) Tamam LaRkay paisay lay ker aayaiN, khanay say pehlay jama kar'wa'yaiN. ( hifz-e-ma-taqdum kay tor per)

2) Tamam laRkiyaaN chaplaiN araam say pakRayaiN.. phaink ker maarnay ki zarorat nahi

3) ChaplooN ki lout sale ki annoucement later...

Pakranay ki kya zaroorat hay aap logoon nay to khani hain, menu may saaf likha hay chapal kebab

in ka naam chapal kabab issi liya tu hay...

app log pehlay hamay chaplaiN daiN... ham inhay dosrooN ko baich ker.. MENU maiN MENTIONED ajza khareed laiN gay.. issi liya tu inhaiN chapal kabab kehtay haiN..

Aik sharat par apko chapalain parain gi, agar aap mujhay yahan par image insert karna sikha dain

Kidhar ghum hain aap

Image laganay ko nahi kha lagana sikhanay ko kaha hay

Jab app reply ka Button Click karteeN haiN tu Reply window open ho jatee hay

Jis kay top per FONT aur SIZE likha aa raha hay...

iss kay neechay daikhaiN

B I U wagher haiN yahaaN per 8th icon ( start counting from B) per click karaiN.

eak window open hogee wahaaN per image ka link paste ker kay ( pehlay image link copy ker laiN, kisi bhi image per right click karaiN aur Proerties per click karaiN.. Location aa rahee hogi ussay Copy ker laiN) OK press ker daiN...

Add reply kertay hi image post ho jaye ga...


manual
[img] [\img] kay beech maiN ju bhi image link paste karaiN image a ajaye ga..

Ye message ah raha hay

Sorry, dynamic pages in the [IMG] tags are not allowed

Aur ye aap meray scooter par kahan ja rahay hain

Gum kahan aap apni post kay ilawa kaheen dekain too But baat yea hay kay aap ki post main aa kar Banda Kaheen aur ka nahi rehta - Masha Allah intni interactive hotay hain aap kay replies

Mujhay Maloom tha aap nay isi tarha ka image lagana hay,



Chalain baqi help ham kiye detay hain
Jis Picture ko insert karna ho, us par right click kar kay us ki properties khol lain
Ab 3rd property Address:(URL) kay samnay jo likha ho us par Triple Click karian
is tarha url select ho jaye ga
ab is ko right click ya CRTL + C say Copy kar lain
aur [img] kay darmiyaan paste kar dain [/im g] Space hata kar



Masha Allah Claasain li ja rahi hain
Back Slash kay bajaye Forward slash nahi lagay ga kiya

Abb ham kuch bolain gay to bolay gay kay bolti ho

Theek hay aab ham bhi munh may cho cho dubaye baithay raha karain gay

Kheriyat hay aaj aap par ka daura para hoa hay




Nahi nahi mera matlab ye nahi tha, aap kay aanay say Masha Allah kafi raunaq lagi hoye hai, lakin Aur bhi to Gham hain na Zamanay main
Aur dosray ... bas kiya kaheen



AcchaaaW Ji

tu phir Scooter maiN rakh looN

Bas aab mujhay aap say koi baat nahi karni, dur ho jain meri nazroon say

per yeh app ko nazr kaisay aa rahay haiN

Kabardar jo meray scooter par buri nazar dali



Ah rahay hain na online nazar

Scooter per bhi buri nazr nahi Daalni...





ya.rub teray bandooN ki na yeh duniya na woh duniya

Taangain tor doon gi

Acha acha.. maiN samjha GOOGLE nay koy naya tamasha khaRa kernay ka software upload ker diya hay... aaj kal tu her baat per hi yaqeen aur her baat per hi shak honay lagta hay...lagta hay kay ab meri shadi ho jani hay




per Scooter kay tu tyre hotay haiN... yeh tanGooN wala scooter kahaaN say aa gaya...

HAr baat pay shak har baat pay yakin aur yakin kar kay phir shak aap ki koi zindagi nahi aap foran kowain may chalang maar dain

yeh bhi try kernay gaya tha... buhat DhoonDnay per eak KuwaaN mil hi gaya per yehi shaq aur yaqeen wali baat ho gayee wahaaN per... maiN nay socha chalo pehlay kisi aur per try ker laytay haiN.. per koy mana hi nahi...

Aap kaheen Yea to nahi kar raheen


Agr nahi to


Haan to Banda Puchay

Hmmmm, yani poori ki poori daal kali hay

Lijiye ab online bhi nazar nahi aaon ga

Aap ka matlab hay ma bakwas karti hoon



zada emotional honay ki zaroorat nahi hay

Oops...

aaj subah maiN kali daal bhigoona tu bhool hi gaya... ab kiya hoga



Tu yeh kerteeN haiN

To bhigoaye bagair kha lain



Bakwas na karain

Tarkeeb bata daiN...

Aik glass pani lain daal munh may dalain aur achi tarhan bhigoo kar andar nighal lain

App kay hotay hamari yeh Jurat

Jurat to aap ki bohat hay himmat nahi hoti

hummmmmmmmmmmmmmmmmmmmm

ab after math bhi bata daiN


Asal maiN himmat iss liya nahi kertay kay kaheeN Allah ta'la Sachi muchi hi madad na ker daiN

After kia karna hay, kisi achay say hakeem kay pass jain aur chooran ki aik phaki maar lain



Himat'e mardaan madad'e Khudah say dartay hain

Nahi jee Allah ta'la ki madad say nahi DaRtay... Allah ta'al ki madad ki wajaah say tu "afat" aan.Tapkay gee uss say DaRtay haiN

Kon kon si aftaan

wohi makhlooq ju "Operation" kay baad sunnay ki salahiyaat bhi bolnay maiN muntaqil ho jatee hay...


ohh asaan ilfaaz maiN issay BIWI kehtay haiN

U mean baghair gham wali be'gham

jee jinhaiN koy gham nahi hota...

Allah mian apko esi 4 dain