qv jeeeeeeee

gr88888888888888.. janubaba didnt u make diff logo's?

woh tu u ki job hai

apnay jaisa pani

bored+ hungry

u sarak par ho

abhishek nahi ja sakta

kyunki tumne kabhi use nahi kiya isi liye

Ashii said:

i ve been to few MELAS in uk
harr baar koi na koi larai hoti hai

kyunki aap jahan ho wohan aisa hi hota hai

arey nahi nahi woh LONDON GIRL HAI pata nahi kahan hai

mg lagta hai water ki factory main kaam karta hai..jo kehta rehta hai moun dho kar aao..nahao

KING OF JB said:

shahrukh khan said:

haftay bhar sotay rehna

tayri terha churs k sootay nahi lagata main chal nas

Teen Tracker said:

haan bilkul chup raho

aap moun par taip laga lo

Ashii said:

shataaapppp




aaooo naaaaa
aao naaa
aao na

hona haaiiii fanaaaaaaaaaaa !!!

fanaaaaaa fanaaaaaaaa yeh dil hua fanaah

fg

someone special..........

dr shahid masood tak koi nahi pounch sakta

Masalay dar Chicken Biryani


Ingredients

- 1/2 kg chicken
- 2 cup rice
- 3 tbsp dahi
- 1i tsp red chilli pdr.
- 1/2 tsp haldi
- 1 tsp dhania pdr
- 1/2 tsp black pepper pdr.
- 1 tsp garam masala pdr.
- 3-4 med. onion
- .2-3 tomatoes
- 1 tbsp ginger ,garlic paste
- 1/2 tsp zeera
- cinnnamon stick 1
- .6-7 whole black pepper
- 1-2 black cardamom
- 3-4 cloves
- 2-3 aloo bukhara
- 1/2 cup ,corriander
mint,green chilli
- 2 drops of kewra
- 1 pinch zafran
- salt according to taste

1.wash & soak rice for few hours
2.heat the pot,fry finely chopped onion till golden brown
3.add ginger ,garlic paste & zeera
4.add chickenand fry it constantly for 5 min.
5.add dhania ,haldi, salt,black pepper&red chilli pdr
6.add dahi and fry for 5 min.
7.now add tomatoes
8.add enough water till chicken is cooked & tender
9.now boil the rice with cinnamon stick,cloves,whole black pepper &black zeera
10.when chicken is cooked,add aloo bukhara ,mint, corriander,green chilli &garam
masala
11.stir the chicken for 5- 7 mins.
12.finally add kewra
13.soak the zafran in 2 tbsp of milk
14.now take a pot , place 1layer of rice than 1 layer of chicken
15.repeat till done
16.finally add zafran and fried onion
17.cover the vessel & cook 10 -15 on low flame

Afghani Briyani
Ruz Bukhari

Ingredients


- 1 kg. lamb meat on the bone, cut into large pieces.
- 5 cloves
- 1large cinnamon stick
- 2 tsp. salt
- 1tbsp. ginger paste
- 1 tbsp. garlic paste
- 8 cups water
- 3 cups good quality saila rice
- 3/4 cup cooking oil
- 1 large onion skinned and thinly sliced
- 1 inch piece cinnamon stick
- 6 cloves
- 8-10 green cardamoms
- 1 tsp. cumin
- 3-4 carrots, peeled and grated
- 1\2 cup green raisins
- 1\2 cup pine nuts
1. Wash meat thoroughly under cold water tap. Place the meat, cinnamon, cloves, salt, water, garlic and ginger in a large heavy based sauce pan. Bring to boil and skim off any scum that rises to the top. Reduce the heat, cover and allow to boil gently for 40 to 45 minutes until the meat is tender.
2. Meanwhile, put the rice in a sieve and wash it thoroughly under running cold tap until the water runs clear. Soak in plenty of water for 11\2 hours. Drain in a sieve and let it stand for a minute or two.
3. Fry the nuts, raisins and carrots separately in 2 tablespoons of oil in a small frying pan. keep aside.
2. Heat oil in a large heavy based pan, add the onion and while stirring frequently fry for 3-5 minutes. Add cinnamon stick, cloves, green cardamoms, cumin, meat and 6 cups of stock, add water if necessary to make 6 cups. Bring to boil and add the rice to it. Carefully stir once. Cover and reduce the heat to medium and cook for 7-10 minutes. Gently stir the rice. (Do not stir to hard otherwise the rice will break.) Put a layer of carrot, raisins and pine nuts on the top of the rice. Cover with a tight fitting lid, reduce the heat to very low and allow to cook for another 7 - 10 minutes until rice is tender.
Fluff up the rice with a fork, then transfer it into to a heated serving dish.
Serve with Raita.

Fruit Chaat
Spicy Fruit Salad

Ingredients

- 2 apples
- 2 pears
- 2 oranges
- 3\4 cup fresh pomegranate seeds
- 1 cup white seedless grapes
- 1 cup red seedless grapes
- 1 big mango
- 3 bananas
- 2 tsp. salt
- 1\4 cup sugar
- 3\4 level tsp. chili powder
- 2 tsp. chaat masala
- juice of 2 lemons
- juice of 2 oranges          ;   

1. Cut apple and pears into medium sized chunks. Peel the oranges and cut each segment into half. Cut grapes into half. Peel the mango and cut into small cubes. Peel bananas and slice into thick slices.
2. Place all the prepared fruits into a large bowl. Sprinkle on the salt, sugar, chili powder and chaat masala. Pour the lemon juice and orange juice over the ingredients and really mix it well with a spoon.
3. Cover and chill slightly before serving.        

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.

Murgh Musulum

Ingredients

1 medium onion, skinned and coarsely chopped
2 garlic cloves, skinned and coarsely chopped
1 green chilli, coarsely chopped
60ml natural yogurt
2.5ml tsp salt
1 KG chicken, skinned

Stuffing
40g basmati rice
1 egg hard boiled shelled and quartered
25g fresh or frozen peas
1 small onion, skinned and finely chopped
1 cm fresh ginger, peeled and finely chopped
50g blanched almonds, cut in slivers
10ml finely chopped fresh coriander leaves

Masala
4 medium onions, skinned and coarsely chopped
2.5cm piece fresh ginger, peeled and coarsely chopped
2 garlic cloves, skinned and coarsely chopped
75ml ghee
8 cloves
10 black peppercorns
6 green cardamoms
5 cm stick cinnamon
2 bay leaves
5 ml salt
15 ml ground coriander
3.75 chilli powder
3.75 ground turmeric
25g poppy seeds (Khushkhus)
50 g blanched almonds, finely chopped
25 g green raisins
150 ml natural yogurt
30 ml finely chopped fresh coriander leaves



1. Prepare the marinade for the chicken. In a blender or food processor blend the chopped onion, garlic and green chilli to a paste. Mix with 60ml yogurt and salt in a bowl. Add the chicken, spoon the mixture over it and leave to marinate at room temperature for 4 -5 hours.
2. Meanwhile, prepare the stuffing. Put the rice in a sieve and wash under a running cold tap until the water runs clear. Drain and put in a heavy sauce pan. Level the rice with a spatula and add just enough water to cover the rice by about 2.5cm. Cover with a tight fitting lid, reduce the heat and cook for about 15-20 minutes until the rice is tender and all the moisture has completely evaporated.
3. Mix the cooked rice, eggs peas, onion, ginger, almonds and coriander leaves together. Remove the chicken from the marinade. Reserve the marinade for later use. Stuff the chicken with the rice mixture. Truss the chicken and keep aside.
4. Now prepare the sauce or masala. In a blender or food processor blend the chopped onion, ginger and garlic to a paste.
5. Heat the ghee, add the ground onion mixture, and stirring frequently, fry for 5 -10 minutes to a rich golden color. Add the next 5 ingredients and stirring frequently to prevent the mixture form sticking to the bottom, fry to a rich golden color. At this stage ghee should start to separate from the mixture.
6.Add the salt, ground coriander, chilli powder, turmeric and the poppy seeds. Stirring continuously, fry until the ghee separates again. Add the blanched almonds and green raisins.
7. Combine the plain yogurt with the reserved yogurt marinade and stirring continuously, add a little at a time to onion and spice mixture (Slow addition will prevent the yogurt from curdling). Once all the yogurt has been added, keep on stirring for another few minutes until the ghee separates once again. Remove from the heat and keep aside.
8. Put the stuffed chicken in a deep ovenproof dish.
Cover chicken with the prepared masala and see that it is completely coated.
9. Cover the dish and place in the oven at 180c mark 4. Basting frequently, cook until tender, about 1 hour.
10. Remove the string and transfer the chicken to a heated serving dish, pour the sauce over it and serve at once. Sprinkle with coriander.

Steam Roast

Ingredients


1 Chichken full or cut in 4 pcs
Curd 1 cup
ginger,garlic paste 1 tsp
worchestor sause 2 tbs
salt 1 tsp or as per taste
red chilly pwd 1 tsp or as per taste
black pepper 1/2 tsp
lemon juice 3 tbsp (optional)




First wash and punch the chicken well with the help of puncher or a fork or else make cuts on the chicken with the help of a knife. Mix all the ingredients and aplly on the chicken and marinate for about 4 hrs in the fridge.
Now put the chicken in a steamer or put a big strainer upside down over boiling water in a pan and put the chicken over it.Cover it and let the chicken cook in
stesm for about 15-20 mins or till done.Remove the Lid your simple yet delecious Steam Roast will be ready to eat.

Chicken Salad

Ingredients

- Chicken boiled and shreded 1 cup.
- Cucumber 1 cut lengthwise
- Tomato 1 cut lengthwise, remove seeds.
- Pinapple cubes 1/2 cup
- apple 1 cut in wedges
- Mayonnaise 5 TBSP
- Salt 1/4 TSP
- Black pepper 1/4 TSP
- White pepper 1/4 TSP

Method
Mix all ingredients together with mayonnaise and seasonings.

Serving
Spread sald leaves in a flat plate and pile your salad leaves in the center. Decorate with twisted orange, pineapple slice and tomato rose on top of salad.

Chicken Kay Kabab

Ingredients

- 300 g. cooked chicken, roughly chopped
- 300 g. cooked potatoes, coarsely mashed
- 1 tsp. chili powder
- 1 tsp. chat masala
- 1 tsp. salt
- 50 g. fresh bread crumbs
- 1 egg beaten
-

1. Put the chicken and potatoes in a bowl. Add chili powder, chat masala and salt. Mix with hands until evenly blended.
2. Shape the mixture into 6-8 kababs. Dip the kababs first in the beaten eggs then coat with breadcrumbs.
3. Heat the oil in a frying pan. Add the kababs few at a time and fry until crisp and golden brown.

Murghi Korma

Ingredients :

1 tsp poppy seeds
1 kg chicken pieces
4 med onions
3 clv garlic
2 1/2 x cm piece fresh root ginger.
2 tbl desiccated coconut
2 x green chillies
1/2 tsp turmeric
50 gm fresh coriander leaves
3 tbl ghee
4 x cloves
2 1/2 x cm stick cinnamon
2 x black cardamoms
    Small pinch ground nutmeg
    Salt to taste
4 tbl full fat natural yoghurt, lightly whisked
450 ml water or chicken stock
1 tbl lemon juice

Method :
Soak the poppy seeds in a little hot water for 15 minutes then drain thoroughly. Thinly slice two of the onions and reserve. Chop the remaining onions and process with the garlic, ginger, coconut, poppy seeds, green chillies, turmeric and half the coriander leaves until they form a smooth paste. Coarsely chop the remaining coriander leaves. Heat the ghee in a heavy based saucepan. Add the cloves, cinnamon, cardamoms, nutmeg and salt. Stir-fry the spices for 2 to 3 minutes then add the sliced onion.
Continue to stir-fry until the onion is golden brown, then add the paste and cook for a few more minutes. Add the chicken pieces, the chopped coriander leaves and yoghurt and stir-fry for a few minutes until all the ingredients are well blended. Pour in the measured water or stock. Bring to the boil then reduce heat and allow to simmer, stirring occasionally, until the chicken is cooked and the sauce thickened, approximately one hour. Stir in the lemon juice and serve immediately

sweet girl

1.buisness
2.cricket..football
3.24
4.ab kuch kariey
5.Park

same q