Preparation: Grind the onion and fry in hot oil with ginger & garlic paste,after few minutes frying add red chilly,haldi and salt and fry.now add mutton and cook with water till tender.then add yogurt and fry well.add soonf,dhania,kalongi,meethi,green chilly and put on dum for 2-3 hours.serve hot with nan.
Rapunzel
Age: 124
7076 days old here
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The Silent Treatment Each day, pencil in a couple of minutes on your planner for complete silence. Turn off your phone, don't check your e-mail, and don't talk to anyone. Noise zaps your positive energy; it increases heart rate and the level of cortisol (the stress hormone), interrupts thoughts, and rattles nerves. Silence is a time-out; it calms you down. You can have silent time while working, gardening, or taking a walk. Just make sure you schedule it. You can't sneak the time in, or you're sure to be interrupted.”
Rapunzel
Age: 124
7076 days old here
Total Posts: 51848
Points: 0
Location:
Pakistan, Pakistan
Dhai Baray
Ingredients: 2 cups dal(white) Presoaked for 45 hours Pinch of baking soda 1/2 teaspoon salt Pinch of heeng Preparation: Grind the pre-soaked dal and add rest of the spices. Mix well and leave for 30 minutes. Then in a frying pan add 1 tbs. of oil and with the help of a spoon drop into the pan flat rounded patties and shallow fry till light brown. DO NOT TURN OVER TO FRY OTHER SIDE. Meanwhile heat oil for deep frying and then deep fry. When golden brown remove and cool. When serving, soak in a bowl of water and when a little soft squeeze out the water between palms and add to prepared yogurt. YOGURT: Beat the yogurt adding a little water to a paste. Add salt, red chili powder and 1/2 tsp. zeera. Garnish with sweet Imli Chutney and Chat Masala.
Rapunzel
Age: 124
7076 days old here
Total Posts: 51848
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Location:
Pakistan, Pakistan
A Fish Curry
1 Pom fret or other white fish, cleaned and cut into steaks. 1 Coconut, grated 1/2 ts Cumin seeds 4 Cloves garlic 1 Marble sized ball of tamarind mixed in: 1 c Water or equivalent of 'instant' e. g Tam con 4 Green chillies, slit length ways 1 Onion sliced 1 1-inch piece ginger, finely chopped 6 Dry red chillies 1 1-inch piece turmeric -or- 1 ts Ground 1 Raw mango, cubed 1 Lemon Salt to taste
Sprinkle lemon juice and salt onto fish and marinade for an hour or so. Grind the coconut, dry chillies, cumin seeds and garlic together. Mix the onion, ginger and green chillies and mash with the turmeric. Add the chopped mango. Add the ground masala and 1 cup of water. Simmer slowly for 10 minutes. Add fish and cook slowly until the fish is done. Serve with plain boiled rice.
Rapunzel
Age: 124
7076 days old here
Total Posts: 51848
Points: 0
Location:
Pakistan, Pakistan
Fried Chicken
1 frying chicken, cut-up into serving sizes buttermilk salt and pepper MSG (optional) flour lard ( If you think this wont make your chicken taste better, then you dont know chicken. Spend .75 for a pound and try it, you dont think it s better I ll give your money back. Johnny
Place the chicken in a bowl and cover with buttermilk. Refrigerate for at least 2 hours or up to overnight. Remove from the refrigerator and let rest in the buttermilk for about an hour at room temperature. Heat the lard in a black cast-iron skillet, ok, if you need a temperature, 365 degrees. Season the flour with black pepper. How much flour and pepper? Alright, about two cups of flour and 1 tablespoon black pepper (not teaspoon). Lay out some waxed paper and place the chicken pieces on it. Season with salt, pepper and MSG (first lard, now MSG!) on both sides. Dredge the pieces in the flour pressing down hard until they are thoroughly coated. Tap gently against each other to remove any excess flour.
Fry the chicken skin side down first and allow the coating to brown, about 4-6 minutes. Turn and fry on the other side for about 5 minutes. Partially cover the skillet (about 3/4 of the way) and fry for about 15 minutes. During the frying don't let the pieces touch, it makes them greasy. Keep checking that the fat doesn't get too hot and that it maintains enough volume to stay about a third of the way up the chicken. Drain on brown paper bags. Serve warm, not hot out of the skillet. If you are making gravy reserve a couple of tablespoons of the chicken drippings.
Rapunzel
Age: 124
7076 days old here
Total Posts: 51848
Points: 0
Location:
Pakistan, Pakistan
Volume 3, Book 31, Number 210:
Narrated Maimuna:
The people doubted whether the Prophet was fasting on the day of 'Arafat or not, so I sent milk while he was standing at 'Arafat, he drank it and the people were looking at him.
