QUEEN VICTORIA
Age: 124
7829 days old here
Total Posts: 26285
Points: 0
Location:
Lahore, Pakistan
Khatti Meethi Dal Recipe:
--Ingredients-- 1 cup of Toor Dal 1 tbsp. of Mint Leaves (Podina) (finely chopped) 1 tbsp. of Fresh Coriander Leaves (Hara Dhania) (finely chopped) 1 stalk of Curry Leaves (Karhi Patta) 1 tbsp. of Broken Jaggery 3 Green Chillies 1 (1"-piece) of Ginger (Adrak) 1 tsp. of Red Chilli Powder 1/4 tsp. of Turmeric Powder (Haldi) ½ tsp. of Coriander Powder (Pisa Dhania) 1/4 tsp. of Garam Masala Powder 2 pinches of Asafoetida (Heeng) ½ tsp. of Cumin Seeds (Zeera) Salt (to taste) 2 tbsp. of Ghee or Cooking Oil 3 tbsp. of Tamarind Water 5 cups of Rice Starch Water or Plain Water
--Directions-- Sweet & Sour Dal 1) Wash and pressure cook the dal in two cups of water. Cool, remove, drain and set aside the top water of dal. Remove two tbsp. of thick dal and set aside. Beat the remaining dal with a hand whipper, by adding the water that was kept aside.
2) Crush the green chilli and ginger together. Make a paste out of all of the dry powders in 1/4 cup of water. And set aside.
3) Heat the ghee or cooking oil in a saucepan and add the seeds. Add ginger, garlic and stir. Add asafoetida, mint leaves, masala paste and stir for a minute. Add the jaggery, tamarind water and stir. Allow to cook for about 2-3 minutes. Add the beaten dal. Boil for 6-7 minutes. Check taste for salt and spiciness (add more if needed). Garnish with chopped coriander leaves.
QUEEN VICTORIA
Age: 124
7829 days old here
Total Posts: 26285
Points: 0
Location:
Lahore, Pakistan
:Shrimp Biryani Recipe:
--Ingredients-- 1 lb (1/2 kg) of Shrimps (Prawns) (shelled & de-veined) 1 cup of Basmati Rice (long grain)(soaked in water for 20 minutes) 2 medium Onions (chopped) 1/2 lb. of Peas 1-inch piece of Ginger (grated) 2 cloves of Garlic (Lasan) (crushed) 2 Green Chillies 2-3 cups of Coconut (Khopra) (grated) (optional) 2 tsp. of Garam Masala 1 tbsp. of Lime Juice 1 tbsp. of Cashew Nuts (Kaajoo) (optional) 1 tbsp. of Raisins (Kishmish) (optional) 2 Bay Leaves (Tezz Patta) 1/4 cup of Ghee or Oil Salt (to taste)
--Directions-- 1) Preheat the oven to 300°F. Grind the ginger, garlic, green chilies, garam masala , cashew nuts & coconut to make a paste.
2) Heat 3 tablespoons of oil or ghee in a pan and add half of the onions and fry until golden brown. Add the ground paste and stir fry for about 5 minutes.
3) Add the shrimp and 1/2 tsp salt. Mix well until all the shrimps are coated with masala and cook for 5 minutes over low heat. Remove from heat and set aside.
4) Take another pan and heat 2 tablespoons of oil or ghee and fry the bay leaves & the rest of the onions and fry until the onions are golden brown. Add the rice and stir fry until the rice becomes translucent (about 10 minutes).
5) Add the peas, 1/2 tsp salt and 2 cup of water. Cover the pan and cook over low heat for 15 minutes or until the rice is almost done.
6) Mix the rice and shrimp together and transfer it to a casserole. Cover with aluminum foil and bake for 10-15 minutes at 300°F.
7) Sprinkle with lime juice and garnish with fried cashews and raisins.
QUEEN VICTORIA
Age: 124
7829 days old here
Total Posts: 26285
Points: 0
Location:
Lahore, Pakistan
Chikkar Cholay Recipe:
--Ingredients-- 225 grams of Chick Peas, (soaked overnight and drained) 1 liter of Water 1/2 level tsp. of Bicarbonate of Soda 1/4 cup of Oil 2 medium Onions, (skinned & finely chopped) 1 inch piece of Fresh Ginger, (peeled & finely Chopped) 1 level tsp. of Red Chilli Powder 1/2 level tsp. of Ground Turmeric (haldi) 1/2 level tsp. of Ground Corriander 1/2 level tsp. of Salt 1 level tsp. of Garam Masala 2/3 tbsp. of Fresh Corriander Leaves, (finely chopped)
--Directions-- Chikkar Cholay 1) Put the chick peas in a large heavy-based saucepan, add the water and the bicarbonate of soda and bring to a boil. Stir any froth that may form back into the chick peas. Cover the pan and boil the chick peas for about 2 hours until they are tender but still retain their shape. This process can be speeded up in a pressure cooker. Use half the quantity of water. (Follow the manufacturer's instructions for timing.) Once the chick peas have become tender keep them in the boiled water. It will be used at a later stage.
2) Heat the oil in a large frying pan. Add the finely chopped onions, ginger and green chillis. Stirring frequently, fry the mixture for 10-15 minutes until well browned. Add the chilli powder, turmeric, ground coriander, salt and 3-4 tablespoons water . Stir fry for another few minutes.
3) Pour the cooked chick peas and liquid into the onion mixture. Stir well to mix all the ingredients and cover with a lid. Reduce the heat and simmer for 20-25 minutes or until the chick peas have absorbed the sauce. Mash a few of the chick peas with the back of a wooden spoon against the side of the pan to thicken the sauce.
4) Transfer the chick peas to a serving dish, sprinkle with the garam masala and the finely chopped fresh coriander leaves and serve hot with chapati or naan.
QUEEN VICTORIA
Age: 124
7829 days old here
Total Posts: 26285
Points: 0
Location:
Lahore, Pakistan
Kabsa Recipe:
--Ingredients-- 3 cups of Basmati Rice (uncooked) (washed) 3 Chicken Bouillon (cubes) 1 Onion (finely chopped) 1/2 head (about 12 cloves) of Garlic (Lasan) (finely chopped) 1/2 cup of Pine Nuts 1/2 cup of Butter 5 1/2 cups of Water
--Directions-- 1) Saute the onion, garlic and pine nuts in the butter. Once this mixture is browned add the water and bouillon cubes. Once the water comes to a boil, add the rice, turn the heat to low and let cook for about 10-15 minutes. Let the rice sit for 15 minutes once you've turned off the heat, gently stir the rice in the pot.
2) Cook the chicken the way you prefer, i prefer to put it in a baking pan and sprinkle with seasonings and bake until it's done, then broil so the skin is crisp.
QUEEN VICTORIA
Age: 124
7829 days old here
Total Posts: 26285
Points: 0
Location:
Lahore, Pakistan
INTEKHAB BY MEER ANEEES Mir Anees
Description
Muharram and Mir Anis have become synonymous in our part of the world. In fact, Mir Anis is a great teacher for the young generation if it wants to feed itself on the gems of Urdu poetry. Undoubtedly, Urdu derives much of its strength from the Marsias of Mir Anis.
Mir Anis has drawn upon the vocabulary of Arabic, Persian, Urdu/Hindi/Awadhi in such a good measure that he symbolizes the full spectrum of the cultural mosaic that Urdu has come to be. No Urdu poet from Ghalib onwards has lagged behind in showering his eulogies on Mir Anis.
Perhaps there is no other poet in the world who has looked after the aesthetic and spiritual satisfaction of his fans so completely as Mir Anis does. It is simply miraculous!
Jawaharlal Nehru had once said that Mir Anis was his essential reading on the day of Ashura only to let him shed more of his insularity. What a tribute.
QUEEN VICTORIA
Age: 124
7829 days old here
Total Posts: 26285
Points: 0
Location:
Lahore, Pakistan
KULYAT E MEER Meer Taqi Meer
Description
It has been now almost two hundred years since the great poet passed away yet even to this day his position, as the 'greatest poet of the subcontinent' lies unchallenged.
Ever since his popularity was on the rise in Delhi, a number of poets have tried to copy his style- 'Zouq' being one of them, who through one of his verses admitted that despite giving his best he was not able to imitate Meer's style.
Absolutely immaculate in his 'rubai's' and 'qaseeday' and in observing the various rules of Urdu and Farsi poetry, Meer was a master of his art. Well versed in both Urdu and Farsi, verse after verse inked by him appealed to our senses and touched the soul. His poetry, clear and fluent, mesmerized the reader or listener not only for the content it carried or the words through which the verses were woven but it was also quite unfathomable that a man could be as creative and skilled as Meer was in this form of literary creation.
The first ever publication of the complete works of Meer Taqi Meer came out from Calcutta, Fort William and was the result of the faith entrusted in Meer's ability by Kazim Ali Jawan. Since then various publishing houses have tried their hand in collecting Meer's works but unfortunately none of the compilations have been complete or error free.
This new edition of 'Kulyat- e -Meer' has attempted to address these faults and is accepted in Pakistan as the most accurate and complete collection of Meer Taqi Meer's literary efforts.
It has taken over a thousand pages and 6 diwans to encompass the complete works of the poet. The variety and enormity of the collection has made the inclusion of an index imperative at the start of the book. Through the index the reader can easily home in on the topic or subject he's interested in.
