sab speed se ja rahe hote hain...koi kanoon nahi...accident hote hain...16/17 ke larke cars chala rahe hote hain without license...koi chalaan nahi

who cares what she says

QUEEN VICTORIA said:

PURPLINA said:

queenie i like ur avatar

thanx leena dear


and nice reciepies shah
thanx for sharing

i m back

baba jo hain

he is going...sab log sad hoon gey awwwwwwwwwww

~Fragi~ said:

shahrukh khan said:

moti manj

kaun ?

pics jo last pages main hain

jata hai tu kahan re baba jata hai tu kahan   

zyada accident bhi bus ke hote hain    

peach rose for balich

Queen of jb said:

now select a rose for me 1st......

white rose for you from queen vic

hit in pak...good

Bush_Blasta said:

on Wed

Ohhh..

boring

don you ask too much

good idea

you are right NFS

Teen Tracker said:

mishti no kirpa

sall mishti hai tt is josh

Seekh Kabab


Ingredients

- 1 kg minced beef meat fresh
- 4 -5 spring onion
- 3 -4 green chili
- 3 tbs. fresh coriander leaves chopped.
- 1 tsp. red chili powder
- 2 tsp. dry pomegranate seeds (anar dana) crushed.
- 2 tbs. coriander seeds crushed.
- 2 tsp. chat masala
- 2 tsp. garam masala
- 2 tsp. salt
1. Finely chop spring onions including the green part. You can chop the onions in a chopper but don't make make paste.
2. Finely chop green chilies.
3. Put minced meat in a bowl, add all ingredients and mix well. Make sure all ingredients well blended with minced meat.
4. Keep minced meat for couple of hours in the refrigerator.
5. Light charcoal and wait for it to get a layer of ash on top. This will reduce the temperature of the fire.
6. Break of large ball of mixture and mold then on kabab skewers. Put skewers on fire.
7. Grill till brown on all side. Make sure to turn each side every now and then.

Serve hot with Nan and Chutney.

Gool Guppay

For Gool Guppay
- 1 cup white flour
- 1 cup fine semolina (suji)

Khuta Pani:
- 1\2 tsp. red chili powder (optional)
- 1/2 bunch fresh mint leaves
- 1 bunch fresh coriander.
- 1 heaped tsp. cumin (zeera)
- Salt to taste
-1 tsp. black salt (kala namak)
-2-3 glasses of Water
-2-3 green chilies
-1/2" piece fresh or dry (sonth) ginger
-4 oz Tamarind (remove seeds)
Stuffing:
- 1 cup chick peas
- 2-3 medium potatoes
- 2 cups plain yogurt










1. Mix the white flour and sujji and kneed into a hard dough. Cover the dough with a wet cloth and keep aside for at least two hours. Divide the dough into four pieces. With a rolling pin Flatten each piece into a VERY thin sheet and cut into 2 inches circles with a cookie cutter.
2. Heat the oil in a deep frying pan. Deep fry each circle until it is puffed and golden in color.
3. Blend all the ingredients for the dip together in a blender for few seconds and strain. Reserve the liquid.
4. Boil the chick peas and potatoes. Cut the potatoes into small dices.
5. Put the chick peas, potatoes, yogurt, and sweet Imli chutney in separate serving dishes.
6. Serve gool guppay with sweet imli chutney, peas, potatoes and yogurt.
Now if you new to this world famous Pakistani snack and not sure how to have it then here is how eat them.
Get hold of a gool gupa, make a hole on the top by pressing it with your thumb. Stuff in some chick peas and potato, dip it in khuta pani and umm... yummy yummy!
You can also try with sweet dip and yogurt but I prefer with khata pani.
Enjoy!

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.        &nbs p;         &nbs p;         &nbs p;         &nbs p;         &nbs p;         &nbs p;         &nbs p;         &nbs p;   

Spicy French Fries


Ingredients


- 4 medium baking potatoes
- oil for deep frying
- 1 tsp. salt
- 1 tsp. chaat masala
- 1 tsp. chilli powder
- 1\2 tsp. khati powder

1. Peel and pat dry the potatoes. Using a large knife cut the potatoes into sticks 1/4 inch wide and about 3 inches long or use French Fries cutter. Dry the potatoes thoroughly with kitchen papers.
2. In a 4-quart heavy deep fryer or karahi heat oil over moderate heat to 325°F.
3. Fry potatoes in oil for 3 minutes (potatoes will not be golden) and using a slotted spoon transfer potatoes to paper towels to drain.
4. Reheat oil to 350°F. Return potatoes to oil and fry until golden and crisp, about 5 minutes. Transfer fries with a slotted spoon to clean paper towels to drain.
5. In a large bowl stir together salt, chaat masala, chilli powder and khati powder. Toss the fries in spice mixture and serve with Broasted chicken

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.

Shami Kabab

Ingredients

- 500 g. lean ground beef
- 100 g. Chana dal
- 1 onion, skinned and roughly chopped
- 7-8 garlic cloves, skinned
- 1 inch piece of ginger, peeled and roughly chopped
- 4 black cardamoms
- 1 tsp. cumin seeds
- 1 inch cinnamon stick
- 1 tsp. whole black pepper
- 6 Whole cloves
- 2 tsp. Chili powder
- 1 tsp. salt
- 300 ml. water
- 1 egg beaten
- 1/2 cup finely chopped fresh coriander leaves
- 3-4 green chilies, finely chopped
- oil for shallow frying
1. Wash dal thoroughly and soak in plenty of water for 3-4 hours. Drain and wash in few changes of water.
2. Place dal in a large saucepan. Add the mince, onions, ginger, garlic, black cardamoms, cumin seeds, chilli powder, cinnamon stick, black pepper, cloves, salt and water to it.
3. Cook over medium heat for 40-45 minutes until the meat and dal are tender and the water has been completely absorbed. This is very important otherwise kabab will split on frying. Remove from heat and allow to cool.
4. Put the mince in a food processor or chopper and grind to a smooth thick paste which holds its shape.
5. Add coriander leaves and green chilies to the paste and mix well.
6. Break off 2 tablespoons of the mince paste. Wet your palms and place it in the center of your palm. Shape it into a smooth ball and then press it into a smooth flat shape.
7. Heat a heavy based frying pan and add enough oil to just cover the surface. (if there is too much oil, the kebabs will split.
8. Dip the kababs in beaten egg and fry 3-4 kababs at a time to a rich brown color, turning them once. Remove from pan and put them on absorbent kitchen paper to absorb excess oil.
9. Serve hot with Pullao, Nan, and Podinay ki Chutney.
10. You can make special Shami Burgers for evening tea.

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.

Chapal Kabab


Ingredients

1 kg Ground Beef "Thickly minced"
2 cups of finely chopped Green (Spring) Onions
2 Tbs whole anar dana
3 Tbs whole dried coriendar seeds
2 Tsp White zeera
4 Hot green chili "finely chopped"
3 Tsp dried red chili "Thick grind"
2 Tsp finely shred fresh ginger
1 large tomato finely chopped.
Salt to taste
Fat or Oil to deep fry.
Mix all the ingredients. Heat the Oil. Oil must be very hot otherwise you will not get the crisp surface. Make Large portions of mixture, round and in 1/2 thickness. When Oil is hot, start frying Kababs. Kababs are ready to serve as
soon as the surface of the kababs gets dark brown. Serve with Nan and Mint Chutney.

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.