Chicken Boneless 3Lbs. Olive Oil (as needed) Pasta (Preferbly Spinach. but any pasta will do) Coconut Milk Crushed Red pepper Cilantro (Hara Dhanya) Cashew Nut Salt as needed
Cooking Method
Clean the Chicken and sauté for no more then 10 min in olive oil make sure oil is hot when adding the chicken. Boil the Pasta and set a side, don’t forget to add tea spoon of oil for softness of pasta. Rinse the pasta with cold water.
Heat the Wok and through the chicken in the Wok, add coconut milk, cashew and crushed pepper. Cock it until the sauce become mild thick, add pasta in the wok and remote it within one minute. Garnish with Cilantro and enjoy.
QUEEN VICTORIA
Age: 124
7814 days old here
Total Posts: 26285
Points: 0
Location:
Lahore, Pakistan
Sindhi Biryani
Rather than the regular Biryani, Sindhi Biryani is more spicy and tasty. Dunno whether it originates from Sindh or not. Just make sure about one thing if u dun want your rice overly cooked, keep on checking them while u r boiling them and drain them as soon as u turn off the heat. Do NOT leave them in the water once you turn off the heat. You can also add some vinegar while boiling the rice so they won't stick together. Note, you can also substitute mutton with chicken. Potatoes are not necessary if you use Chicken though.
1½ hours 30 min prep Change to: servings US Metric 1-1 1/2 kg mutton 1 kg basmati rice (soaked in water for atleast 1/2 an hour) 1/2 kg potatoes (cut into large chunks) 1/2 kg tomatoes (chopped) 250 g yogurt 1 teaspoon red chili powder 4 teaspoons salt 3 medium onions 2 teaspoons garlic paste (Lehsan) 2 teaspoons ginger (Adrak) 8 green cardamoms (Chhoti Ilaichi) 4 black cardamom pods (Bari Ilaichi) 10 cloves (Laung) 10 pieces black pepper (Kali Mirch) 1 teaspoon cumin seeds (Zeera) 1 cinnamon stick (Dalchini) 2 bay leaves (Tez Patta) 250 g oil 6 green chilies 2 tablespoons coriander leaves (Dhaniya) 2 tablespoons mint leaves (Podina) 2 pinches yellow food coloring 10-15 prunes (Aaloobukharay) 3 teaspoons salt 3 bay leaves 3 cinnamon sticks 2 black cardamom pods
Slice the onion and fry it in oil until it is light brown. Take out 1/4 of it and keep aside. Add Garlic (Lehsan), Ginger (Adrak), tomatoes, prunes (Aaloobukharay), salt, chili powder, cloves, cardamoms, Black Pepper, (Kali Mirch), Cumin Seeds (Zeera), and cinnamon to the remaining fried onions. Fry this until the tomatoes are tender and the water is dry. Then add meat, yoghurt and some water and cook on medium heat until the meat is tender and the water has evaporated. On other side boil the potatoes until they're half cooked. Now, add green chillies, mint, coriander leaves, and the half boiled potatoes to the meat. Simmer for 2, 3 minutes. Your meat curry is done. Boil the rice with salt, bay leaves, cinnamon sticks and black cardamom and drain the water off when the rice is half done. Layer the curry with the rice in a pot in one on one layers. Sprinkle the food color, fried onions, and chopped mint leaves on top of the last layer. Close the lid tightly making sure no steam passes out of the pot and cook on low heat until the rice is done. Gently mix it before serving. Serve with Raita.
QUEEN VICTORIA
Age: 124
7814 days old here
Total Posts: 26285
Points: 0
Location:
Lahore, Pakistan
Popcorn Balls
INGREDIENTS: 1/4 cup corn oil 1/2 cup popcorn 1/2 cup dark corn syrup 1/2 cup sugar 1/2 teaspoon salt PREPARATION: Heat corn oil in a 4-quart kettle over medium heat for about 3 minutes. Add popcorn. Cover, leaving cover just slightly ajar. Shake frequently over medium heat until popping stops. Meanwhile, mix together corn syrup, sugar and salt.
Add to popped corn in kettle, stirring and tossing constantly over medium heat for 3 to 5 minutes, or until sugar is dissolve and popcorn is evenly coated with mixture. Remove from heat. Gently form into balls, using buttered hands. Makes about 1 dozen popcorn balls
QUEEN VICTORIA
Age: 124
7814 days old here
Total Posts: 26285
Points: 0
Location:
Lahore, Pakistan
sahaili dear ye main bhi janti hun but insan hun na farishta nahin kahnay kokah sakti hun but nahin kar sakti its my nature Allah mujhay maaf karay. zuban say kah bhi dun but kaye baar dil zuban ka saath nahin deta so dhoka denay say behter nahin k jo ander hai wohi bahir rakhun? is say dusaron ko bura tou lagay ga log mujhay ghalat bhi samjhain gay but mujhay inner satisfaction tou milay gi na kay mera qoul aur fael aik hai.
QUEEN VICTORIA
Age: 124
7814 days old here
Total Posts: 26285
Points: 0
Location:
Lahore, Pakistan
hota hai woi baat repeat karun gi aisay cases main insan kay ander present ka past kay saath har lamha comparison chalt ahai agar tou past bur ahai tou har present moment khushi deta hai aur shukar ka moqa bhi aur aagar present past say badter ho tou past ki yaad aziat deti hai har lamha.
mujhay pata he nhai hai..
