QUEEN VICTORIA
Age: 124
7872 days old here
Total Posts: 26285
Points: 0
Location:
Lahore, Pakistan
jo buildings crack ho gai hain wahan kaam kerna to risky hai zahir hai aik attack say buniyaad kamzor to ho gai na aur phir itni stories wali buildings to zahir hai nuqsan to kaafi hua hai
QUEEN VICTORIA
Age: 124
7872 days old here
Total Posts: 26285
Points: 0
Location:
Lahore, Pakistan
Lahore main bhi shah alam market main kuch shops gir gaye hain 6 log injured narowal main aik bachi ki death hui gher ki deewar girnay say rawelpindi kay aik railway school ki chhatain girnay say students injured bohat si masjidon kay meenaar gir gaye
QUEEN VICTORIA
Age: 124
7872 days old here
Total Posts: 26285
Points: 0
Location:
Lahore, Pakistan
Bas Allah nay phir bhi karam kya.............
Main tab clinic ki tayyari ker rahi thi I felt kay refiregator main say kuch awaz aaye hai socha may be compressor ki awaz hain then nazer saath hi hilti chaitr per pari then I felt mujhay chaker kyun aa rahay hain and within 5 seconds oh God zilzala hai main kamray say baahir bhafi Amkmi ko bataya tab tak woh samajh chuki thin 2 minut tak leher kaafi taiz thi may be 3-4 mintes lagay hon sakoon honay main Main nay foren GEO on kya 2 mintes kay baad wahan report chal rahi thi 3 minutes kay baad I felt abhi tak shayed mera dimagh thikanay nahin aaya yeh chair kyun hil rahi hai woh aik aur leher thi
is sab kay doran mujhay doosary aisay sab incidents yaad aaye kay kya hamara bhi wohi hasher honay ja raha hai
7.6 tha ager 8 tak chala jata to.....................
Allah nay keram kya
Isb say 95 km door tha markaz is zilzilay ka so wahan baar baar baad main bhi halki lehrain aati rahin sindh kay illawa baqi sab provinces main zilzila aaya tha India, Afghanistan, Kashmir Tak............
QUEEN VICTORIA
Age: 124
7872 days old here
Total Posts: 26285
Points: 0
Location:
Lahore, Pakistan
Sour cream and Lemon
Ingredients
- 1 1\2 cups flour - 1\4 tsp. baking soda - 1\4 tsp. salt - 1\2 cup butter, room temperature - 1 1\2 cup sugar - 3 eggs, room temperature - 2 tbsp. fresh lemon juice - 1 tsp. grated lemon peel - 1\2 cup sour cream 1. Preheat oven to 375F (190C) mark 5.Grease 8-cup tube pan. Sprinkle pan with flour, tap out excess flour. 2. Sift flour, baking powder and salt into a medium bowl. Using electric mixer, beat butter in a large bowl at medium speed until fluffy.Gradually add sugar and beat 5 minutes. Add eggs 1 at a time, beating just until combined after each addition. Beat in lemon juice and peel. Using rubber spatula, mix in dry ingredients. mix in sour cream. Transfer batter to prepared pan. 3. Bake cake until tester inserted in center comes out clean, about 1 hour. Let cake cool in pan 15 minutes. Cut around cake in pan. turn out cake. 4. Carefully turn cake right side up on rack cool completely. ( Can be prepared 2 days ahead. Wrap in foil and let stand at room temperature.) Serves 6.
QUEEN VICTORIA
Age: 124
7872 days old here
Total Posts: 26285
Points: 0
Location:
Lahore, Pakistan
Pineapple Upside- Down Cake
Ingredients
For the topping: - 1- 8 ounce can pineapple slices - 4 maraschino cherries, halved - 1\4 cup butter, melted - 2\3 cup light brown sugar For the cake: - 1 1\2 cup flour - 2 tsp. baking powder - 1\4 tsp. salt - 1\2 tsp. cinnamon - 3\4 cup sugar - 1\2 cup butter - 1 tsp. vanilla - 2 large eggs
Make the topping: Drain pineapple, add enough water to pine apple liquid to measure 2\3 cup and keep aside. Halve pineapple slices crosswise. In small bowl stir well the butter and sugar and spread it evenly in a well-buttered 9 1\2 inch round cake pan. Pat dry the pineapple slices between several layers of kitchen paper. Arrange pineapple and cherries on the sugar mixture. Make the cake: 1. Preheat the oven to 350F. Stir together flour, baking powder, salt and cinnamon and keep aside. 2. In a mixer bowl cream the sugar with butter until the mixture is light and fluffy. Add vanilla and eggs, 1 at a time, beating well after each addition. 3. Add the flour mixture to creamed mixture alternately with the 2\3 cup pineapple liquid, beating well after each addition. Carefully pour the batter over pineapple layer into the pan. 4. Bake the cake in the middle of the oven for 50 minutes or until a tester comes out clean. Cool the cake on wire rack for 5 minutes and invert onto serving plate. 6. Serve the cake warm with ice cream.
QUEEN VICTORIA
Age: 124
7872 days old here
Total Posts: 26285
Points: 0
Location:
Lahore, Pakistan
Chicken Nuggets
Ingredient
- 2 cups fresh bread crumbs - 1 teaspoon dried herbs, such as thyme, tarragon, rosemary (optional) - Salt and freshly ground black pepper - 500 g. boneless, skinless chicken breasts - 1/4 cup vinaigrette, or black olive paste - oil for frying 1. You can make bread crumbs at home by whirring the fresh bread in the food processor. Season with the herbs, if using, and salt and pepper to taste. 2. Place the chicken breasts on a cutting board, and cut the chicken into strips about 2 inches long and 1/2 inch wide. 3. Place the chicken in a bowl. Pour the vinaigrette over the chicken pieces. With your hands, rub the vinaigrette into the chicken to make the crumbs stick to the chicken. Sprinkle the seasoned bread crumbs over the pieces and toss to coat. The coating won't be evenly distributed but it really doesn't matter. 4.Heat enough oil just to cover the base of the pan over medium heat until shimmering. Add the chicken pieces and sauté, without moving them, until the crumbs look golden, about 1 minute. With tongs, turn the pieces over and sauté the second side until golden, about 3 minutes. Reduce the heat to low and continue to sauté, turning the pieces frequently, until the chicken is cooked through, about 10 minutes longer.
QUEEN VICTORIA
Age: 124
7872 days old here
Total Posts: 26285
Points: 0
Location:
Lahore, Pakistan
Cholay Chaat Chana Batata
Ingredients
- 3 cups boiled chick peas - 2 Potatoes, boiled and skinned - 1 medium onion - 1 large tomato - 3 tbsp. coriander leaves (chopped) - 3-5 green chili - 2 tbsp. chat masala - 1 tsp. chili powder, chopped - 6 tbsp. imli rus - salt to taste 1. Cut potatoes into small cubes and dice the onions and tomatoes. 2. Place all the ingredients in a large bowl and mix well with hands or with a wooden spoon. 3. Transfer to serving dish. Sprinkle more spices if desire. Variations: Add 1 cup whisked yogurt and mix well
QUEEN VICTORIA
Age: 124
7872 days old here
Total Posts: 26285
Points: 0
Location:
Lahore, Pakistan
Spiced Potato bites Ingredients
- 700 gm Potato - 4 tbs cooking oil - 1/2 tsp salt or according to taste - 1/4 tsp garam masala - 1/2 tsp ground cumin(zeera) - 1/2 tsp ground - Fresh coriander - 1/2 tsp chili powder or according to taste - Boil the potatos with skins till soft. - Cool.Peel and dice into 1 inch cubes. - In a non-stick pan heat the oil on medium heat. - Add the potatos and fry lightly stirring occasionally till golden brown. - Add all spices and stir till potatos are evenly coated. - Remove. - Serve hot or cold.
QUEEN VICTORIA
Age: 124
7872 days old here
Total Posts: 26285
Points: 0
Location:
Lahore, Pakistan
Chicken Fingers
Ingredients
- 4 chicken breast fillets - 2 tbsp. fresh lemon juice - 1 level tsp. salt - 1 tsp. pepper - 1\2 cup flour - 1 tsp. red chilli powder - 11/2 cups dry breadcrumbs - 2 eggs, lightly beaten - oil for frying
1. Cut the chicken fillets into strips about 1\2 inch wide and 2 inch long. Marinate the chicken strips with lemon juice, 1\2 teaspoon salt and 1\2 teaspoon pepper and keep aside for about an hour, Drain excess water and pat dry the strips. 2. Combine in a medium bowl, flour, chilli powder and remaining salt and pepper. Add chicken strips and mix well to coat the chicken with flour. 3. Dip the chicken strips first in egg, then coat with breadcrumb and place them on a tray in single layer. 4. Heat the oil in a large karahi or deep frying pan. Carefully immerse 6-8 chicken strips into the hot oilat a time for 3-5 minutes, turning them over once or twice. Fry to a golden crisp colour. 5. Drain on paper towels. Serve with mint chutney and garlic chutney.
QUEEN VICTORIA
Age: 124
7872 days old here
Total Posts: 26285
Points: 0
Location:
Lahore, Pakistan
Papri Chaat
Ingredients
For papri: - 1 cup plain flour - 2 tsp. oil or ghee - 1/4 tsp. ajwain seeds - salt to taste - oil to deep fry
For chilli pakora - 15 green chillies - salt to taste - 1 tsp. lemon juice - 1/2 cup gram flour (basen) - pinch - 1 tsp. hot oil - Oil for deep frying
For Assembly: - 1 large potato, boiled and diced - 1 medium onion, peeled, choppd - 1 tomato, diced - 2 green chillies, chopped - Salt to taste - 1 tsp. red chilli - 1 tsp. chaat masala - 1 tsp. garam masala - 1 cup whisked ygurt - 1/2 cup sweet tamarind chutney - 1 tbsp. mint chutney
Make Papri: 1. Sift flour, ajwain, salt in a bowl. Pour in melted ghee or oil. Using both hands, rub the fat into the flour until the mixture resembles fine bread crumbs. Add a little water at a time and bind the flour into a soft, pliable dough. Knead it really well for about 10 minutes. Cover with a damp cloth and leave to rest for 15 minutes. 2. Divide the dough into two equal halves. Roll each half into large thin rounds. Prick all over with fork. Cut out 2 inch rounds from it with a round cookie cutter. 5. Heat oil in a karahi or deep frying pan and fry a few at a time over medium heat to a crisp golden color. Cool and store in a air tight container. For chili pakora: 1. Slit chilies, deseed and rub with salt and lemon juice. 2. Keep aside for 5 minutes, Pat dry with kitchen towels. 3. Make medium thick batter of Basen, salt, chili powder and little water. Add hot oil to batter and mix thoroughly. 5.Dip each chili in it, and deep fry in hot oil till golden. Drain, keep aside. Assembly: 1. Place potatoes, onions, tomatoes and green chilies in a large serving plate. Add salt, chaat masala, chili powder and garam masala and mix gently. 2. Arrange papri and mirch pakora over the potato mixture. Spoon yogurt, mint chutney and sweet tamarind chutney over papri and potato mixture and serve immediately.
QUEEN VICTORIA
Age: 124
7872 days old here
Total Posts: 26285
Points: 0
Location:
Lahore, Pakistan
Allo Samosa
Samosa is a fovourite tea time snack. The pastry is made from flour and fat and is filled with a mixture of potatoes and spices. Other vegetables can be added to potato mixture. Ingredients: 2 cups flour 1/2 teaspoon salt, 4 tablespoons ghee or oil 4 tablespoon water, 4-5 medium potatoes, boiled in their jacket 4 tablespoon oil 1 medium onion, finely chopped 1 cup peas, shelled 1 tablespoon ginger, finely chopped 3 tablespoon coriander, fresh, chopped 3 tablespoon water 1.5 teaspoon salt 1 - green chilies fine chopped 1 teaspoon coriander seeds, ground 1 teaspoon garam masala 1 teaspoon cumin seeds roasted & ground 1 teaspoon chilli powder 2 tablespoon lemon juice - - oil for deep frying
How to Cook: 1. Sift the flour and salt into a bowl. Add the 4 tablespoons on oil and rub it in with your fingers until the mixture resembles coarse breadcrumbs. 2. Slowly add about 4 tablespoons water- or a tiny bit more -- and gather the dough into a stiff ball. 3. Empty the ball out on to clean work surface. Knead the dough for about 10 minutes or until it is smooth. Make a ball. Rub the ball with about 1/4 teaspoon oil and slip it into a plastic bag. Set aside for 30 minutes or longer. 4. Make the stuffing. Peel the potatoes and cut them into 1/4 inch dice. 5. Heat 4 tablespoons oil in a large frying pan over a medium flame. When hot, add the onion. Stir and fry until soft but not brown. Add the peas, ginger, green chilli, fresh coriander (cilantro), and 3 tablespoons water. Cover, lower heat and simmer until peas are cooked. Stir and add a little more water if the frying pan seems to dry out. 6. Add the diced potatoes, salt, coriander seeds, garam masala, roasted cumin, chilli powder and lemon juice. Stir gently to mix. Adjust the seasoning with salt and pepper. Turn off the heat and allow the mixture to cool. 7. Knead the pastry dough again and divide it into six balls. Keep 5 covered while you work with the sixth. 8. Roll this ball out into a 7 inch (18 cm) round. Cut it into half with a sharp, pointed knife. Pick up one half and form a cone, making a 1/4 inch wide (5 mm), overlapping seam. Glue this seam together with a little water. Fill the cone with about 2 1/2 tablespoons of the potato mixture. Close the top of the cone by sticking the open edges together with a little water. Again, your seam should be about 1/4 inch (5 mm) wide. Press the top seam down with the prongs of a fork or flute it with your fingers. Make another samosa from other half. Make 12 more samosas. Heat about 2 to 3 inches of oil in a karahi for deep frying over a medium-low flame. You may use a small, deep, frying pan for frying. When the oil is medium hot, put in as many samosas as the pan will hold in a single layer. Fry slowly, turning the samosas frequently until they are golden brown and crisp. Drain on paper towel and serve hot. Note: Ready made pastry wrap can be purchased from supermarket or oriental stores.
I'll try
