batao na...he got almost no hair

The way u look into my eyes, it scares me,
The way u say I Luv U, it scares me,
The way u know just what to say, it scares me,
The ways u scare me I luv it.

harj kya hai

I heard someone whisper ur name, but when I turned around to see who it was, I notice I was alone, then I realize it was my heart telling me that I miss u.

jee

What's the difference between pleasure and torture? Pleasure is thinking of you & torture is thinking of you too much.

SALL said:

kaun old member

fragi

I've written a poem for you:
Twinkle twinkle little star,
you should know what you are,
and once you know what you are,
Mental hospital is not so far

Tussi brilliant, beautiful, genius, smart, nice, gud looking, intelligent, respectful, kind, ideal sohne sunakhe Punjabi gabru da sms par rahe ho.

Think big, think smart, think positive, think beautiful, think great, I know this is too much for you, so here is a shortcut... just think about ME!

I want you to be with me in a nice restaurant to have Candle Light Dinner & say those three sweet words to you....Pay The Bill.

When words fail... eyes work,
when eyes fail... heart works,
and when heart fails... to kya?,
samajh le TAPAK gaya 'MAAMU'

Mishall said:

hahahhaha..
hansne walon k saath dunya hansti hai aur roone waloo k saath koi roota nahe hai .. thats wat ma _______ told me...

agree..musebat wale waqt sab bhaag jate hain

Tum Haste Raho, Haste Raho, Haste Raho, Haste Raho, Muskarate Raho, Sada Khilkhilate Raho, Khush Raho, Mera Kya hain Log Tumhe hi Paagal kahenge! Ha ha ha!

A baby fish asked her mother: Y can't we live on earth?
Mother Fish: Earth is not the place for FISH, it's made for SELFISH

------------------------------------------------------------ --------------------
1
Narrated by Mu'adh ibn Jabal
Transmitted by Ahmad (Mishkat)

The Prophet (Sal-allahu-aleihi-wassallam) said: "Do not drink wine for it is the height of every obscenity." [61] (Part of a long Hadith).
   
2
Narrated by
Abdullah ibn Umar
Transmitted by Abu Dawud

The Prophet (Sal-allahu-aleihi-wassallam) said: "Allah has cursed wine, its drinker, its server, its seller, its buyer, its presser, the one for whom it is pressed, the one who conveys it, and the one to whom it is conveyed."
   
3
Narrated by
Abdullah ibn Umar ; Abdullah ibn Amr
Transmitted by Tirmidhi,Nasa'i, Ibn Majah and Darimi (Mishkat)

Allah's Messenger (Sal-allahu-aleihi-wassallam) said, "If anyone drinks wine Allah will not accept prayer from him for forty days, but if he repents Allah will forgive him. If he repeats the offence Allah will not accept prayer from him for forty days, but if he repents Allah will forgive him. If he again repeats the offence Allah will not accept prayer from him for forty days, but if he repents Allah will forgive him. If he repeats it a fourth time Allah will not accept prayer from him for forty days, and if he repents Allah will not forgive him, but will give him to drink of the river of the fluid flowing from the inhabitants of Hell." [3643]
    
4
Narrated by Abdullah ibn Umar
Transmitted by Muslim

Allah's Messenger (Sal-allahu-aleihi-wassallam) said: "Every intoxicant is Khamr and every intoxicant is forbidden. He who drinks wine in this world and dies while he is addicted to it, not having repented, will not be given a drink in the Hereafter."
   
5
Narrated by
An-Nu'man ibn Bashir
Transmitted by Abu Dawud

I heard the Apostle of Allah (Sal-allahu-aleihi-wassallam) say: Wine is made from grape-syrup, raisins, dried dates, wheat, barley, millet, and I forbid you from every intoxicant.
    
6
Narrated by
Abdullah Ibn Abbas
Transmitted by Abu Dawud

The Prophet (Sal-allahu-aleihi-wassallam) said: "If anyone serves it (wine) to a minor who does not distinguish between the lawful and the unlawful, it is binding on Allah that He will give him (the giver) to drink the discharge of wounds, flowing from the inhabitants of Hell.
    
7
Narrated by
AbuMusa al-Ash'ari
Transmitted by Ahmad (Mishkat)

The Prophet (Sal-allahu-aleihi-wassallam) said, "There are three who will not enter paradise: one who is addicted to wine, one who breaks ties of relationship, and one who believes in magic (means using it)." [3656]
    
8
Narrated by
AbuHurayrah
Transmitted by Abu Dawud

The Prophet (Sal-allahu-aleihi-wassallam) said: "If he is intoxicated, flog him; again if he is intoxicated, flog him; again if he is intoxicated, flog him if he does it again a fourth time, kill him." AbuDawud said: And there is a similar tradition of Umar ibn AbuSalamah, from his father, on the authority of AbuHurayrah, from the Prophet (Sal-allahu-aleihi-wassallam): "If he drinks wine, flog him if he does it so again, a fourth time, kill him."
    
9
Narrated by
Tariq ibn Suwayd
Transmitted by Muslim (Mishkat)

Wa'il said: Tariq ibn Suwayd asked the Prophet (Sal-allahu-aleihi- wassallam) about wine, but he forbade it. Tariq said to him: Prophet of Allah, I want to use it as a medicine. The Prophet (Sal-allahu-aleihi- wassallam) said: It's a not a medicine but a disease. [3642]

bhai jaan ka pyaar

Mishall said:

is he ???

yeah...

kitne ache bhai jaan hain

Faluda


Ingredients Instructions
Pre-boiled spaghetti (unsalted)
2-3 scoops of Vanilla
or Pistachio ice cream
½ cup cold milk
Rose syrup or Roohafza (according to taste)
Crushed ice

A few tbs. of preset Jell-O (optional)
Assorted fruits chopped pineapple. peaches... banana....etc. (optional)
Assorted dry fruits (optional)
Take a tall, wide-mouthed glass.
Add all the ingredients in a layered form.
Serve chilled.

Serving: 2-3 persons

Gole Guppay

Ingredients Instructions
Gole Guppay:
1 cup white flour (maida)
1/2 cup suji (semolina)

The dip:
Red chili (Lal Mirch) powder to taste.
1/2 bunch fresh mint (Podina) leaves
1 heaped tsp. cumin seeds (Zeera)
Salt to taste
1 pinch black salt (Kala Namak)
2 glass Water
2-3 green chilies
1/2" piece fresh ginger (Adrak) or 1/4 tsp grinded.
1 tbs. tamarind (Imli) paste
1/2 tsp. carom seeds (Ajwain)

Mix the white flour and suji and kneed
into a hard dough. Flatten into a VERY
thing sheet and cut into 2" diameter
circles with a cookie cutter.
Deep fry until golden.


Grind all the ingredients for the dip
together and strain. Keep the liquid
that strains through.

You can either have this dish plain or
you can boil some chickpeas and
potatoes and stuff them into the
Gole Guppay. There are several other
variations as well. You can add
Imli chutney and yogurt as well.

Kashmiri Chai (Tea)

Ingredients Instructions
4 cups water
2 tsp. green tea
¼ tsp. soda bicarbonate
¼ tsp. salt
1 cup milk
2 tsp sugar
¼ tsp. green cardamom (Chhoti Ilaichi) powder
½ tsp chopped pistachio

Boil water with the green tea till half and add two more cups of water till half again. Add soda bicarbonate and salt. Sugar and Milk as per taste.


Serving: 4 persons

Qorma

Ingredients Instructions
1 Kg mutton or chicken
4 black cardamom (Bari Ilaichi) seeds
18 green cardamom (Chhoti Ilaichi)
24 cloves (Laung)
24 whole black pepper (Kali Mirch)
8 tsp. coriander (Dhaniya) powder
250 grm. onion
1 to 1½ tsp. salt (according to taste)
1 ½ tbs. garlic (Lehsan) paste
1 tbs. ginger (Adrak) paste
250 grm. yogurt
1½ to 2 tsp. chili (Lal Mirch) powder
250 grm. ghee or oil.
1 pinch of nutmeg (Jaiphal) and mace (Javitri) powder
1 tbs. of Kewra
1 tsp. sugar
Slice the onion finely and fry in the ghee/oil on very low flame till they are golden-brown.
Remove the fried onion from the oil and keep aside. In the oil add all the spices (except the nutmeg, sugar and Kewra) with a little water to prevent burning.
Add the meat and mix well with the spices. When the water of the meat has dried, add 2-3 glasses of water (1 glass enough for chicken). By now the fried onion would have cooled and turned crisp. Crush it and add it to the pot.
Cover and cook on low flame till the meat is tender. When the meat has softened and the gravy has acquired the desired consistency, add a pinch of Nutmeg (Jaiphal) and Mace (Javitri), Kewra and sugar. Leave on very low heat (dum) for two minutes.
Serve hot with naan.
Serving: Adequate for 6 to 8 persons.


black cardamom
Green Cardamom
Cloves
Black Pepper corns
Ground up Cilantro / Coriander seeds
Used whole, sliced and ground.
Used as paste & slices
Paprika, Cayyene pepper powder

Firni


Ingredients
1 liter of milk
a small tin condensed milk
4-5 tbs. sugar (reduce amount if adding sweetened condensed milk)
½ cup rice flour
dry fruit --pistachio, almonds
1 tsp. Kewra essence
4 green cardamom (Chhoti Ilaichi) seeds
In a pot add milk and Ilaichi seeds, rice flour and sugar.
Leave on a very low flame to cook and keep stirring. When the mixture thickens add Kewra essence and remove from heat.
Garnish with dry fruits.

Serving: 4-6 persons

Raita
Ingredients

½ cup of Yogurt
Salt (according to taste)
¼ tsp. ground black pepper (Kali Mirch)
½ tsp. cumin seeds (Zeera) powder or crushed

2.
½ cup of Yogurt
1 tsp. garlic (Lehsan) chutney
¼ tsp. cumin seeds (Zeera)
Salt (according to taste)
1 green chili

3.
1 cup yogurt
2 green chilies
½ mint (Podina) leaves
¼ tsp. cumin seeds (Zeera) powder
Salt according to taste

4. Khera/kakri ka Raita
Add to 3 above
1 grated cucumber or kakri

5. Loki ka Raita
Add to 3 above
1 grated loki
1 to 4
Mix together all the ingredients and you have a creamy raita to serve with Biryani or Pulao.

5. Grate unseed loki, put in hot water for a minute. Drain the water and squeeze by hand add it to 3.

Good to eat on its own or as a dip

Naan
Ingredients
6 cups maida (white flour)
6 tsp. milk powder
200 grm. oil or margarine
1 cup evaporated milk
6 tsp. sugar
2 tsp. baking powder
1 egg
3 tsp. yeast
Mix all the ingredients and knead into a dough.
Cover with a damp cloth and leave at room temperature for 2-3 hours.
Then divide it evenly into 12 parts.
Roll out into flat chapati which is as thick as a pizza crust.
Bake in oven at 350* till light brown.
Can also be frozen after baking for later use.

Kheer

Ingredients
1 liter of milk
a small tin condensed milk
4-5 tbs. sugar (reduce amount if adding sweetened condensed milk)
½ cup rice washed
dry fruits-pistachio, almonds
1 tsp. Kewra essence
3-4 green cardamom (Chhoti Ilaichi)
In a pot add milk and ilaichi seeds and washed rice and leave on a very low flame to cook.
When rice becomes very soft smash it and leave on low heat to thicken.
Add sugar and condensed milk and cook till bubbles start forming.
Add kewra essence just before removing from heat.
Garnish with dry fruit.

Serving: 4 persons

Biryani Printer


Ingredients Instructions
1 to 2 kg mutton or chicken (preferably bony & fatty)
1 kg basmati rice
100 to 150 grm. Yogurt
3 to 4 tsp. salt (according to taste)
1 medium onion
6 garlic (Lehsan) cloves
1 tbs. ginger (Adrak) paste
12-16 green cardamom (Chhoti Ilaichi)
1½ to 2 tbs. garlic (Lehsan) paste
16-20 cloves (Laung)
1 cup oil, preferably ghee
2-3 tbs. Kewra
½ tsp. yellow food colour
1 tsp. sugar
1 pinch saffron (Zafran)
½ tbs. lemon juice


Add mutton, salt and garlic (Lehsan) cloves in a pot with 2 glasses of water. If you are using chicken you can do with only one glass of water or less.
Cook on low flame till the meat is tender and the water dries.
Take one medium onion slice it and fry it in about 1 cup of oil/ghee till it is light brown. Add the rest of the spices, yogurt and fry it little and then add the meat.
Simultaneously soak the rice in water for half an hour.
Boil the rice with 1 tbs. of salt and ½ tbs. of lemon juice till it is ¾ cooked. Drain the water and keep it aside.
Transfer a little rice to a pot and on top of that add some of the meat masala combo so as to make layers of rice and masala keeping rice layer at the bottom and top.
Sprinkle on it a solution of Kewra, yellow food colour, 1 tsp. of sugar and a pinch of Saffron (Zafran) soaked in a tbs. of milk or water.
Keep it covered and on a low flame for about 10 minutes keeping the pot tightly closed to steam cook (dum).
When the rice is done, the biryani is ready.
Serve with salad or Garlic (Lehsan) chutney and Raita.

Serving: 6 to 8 persons.

Nihari

Ingredients Instructions
1/2 Kg. beef -ask for Nihari meat (shank)
1½ tsp. salt
½ tsp red chili (Lal Mirch) powder
½ tsp. Kashmiri chili (Lal Mirch) powder
¼ tsp. turmeric (Haldi) powder
1 tbs. coriander (Dhaniya) powder
1½ cup oil
3 tbs. white flour (maida)
1 tsp ginger (Adrak) paste
½ tsp. garlic (Lehsan) paste

For garnishing

1 to 1 ½ inch ginger (Adrak) (Julian)
2 tbs. chopped coriander (Dhaniya) leaves
3 to 4 chopped green chilies
2 Lemon (sliced)

Special Nihari spices

2 tbs. Fennel (Saunf)
½ tsp black pepper (Kali Mirch)
½ tsp. cumin seeds (Zeera)
2 green cardamom (Chhoti Ilaichi) seeds
10 cloves (Laung)
2 black cardamom (Bari Ilaichi)
1 stick of cinnamon (Dalchini)
1 bay leaves (tezpatta)
¼ tsp. nutmeg (Jaiphal) and mace (Javitri)
2 tbs. coriander (Dhaniya) seeds
1 stick (Piplee)
1 aniseed flower (Badian)
Put ½ cup oil in a pot. Add meat and fry it a little.
Add salt, chili powder, Turmeric (Haldi) powder, Coriander Seeds (Dhaniya) powder and Ginger (Adrak) paste. Add a little water and mix well.
Dissolve maida in 1 cup of water and add this to the meat and bring to boil.
Grind all the special Nihari spices, put the grounded mixture of spices in a fine cotton cloth bundle and add to the meat.
Add 5-6 glasses of water, cover and leave to tenderize on very low flame.
When meat has softened, remove the bundle of spices and cook the curry to desired consistency.
Garnish: Fry some onion slices in a cup of oil till golden brown and add to Nihari.
Also garnish with fresh Ginger (Adrak) and green chilies.
Serving: 3 to 4 persons.


Paprika, Cayyene pepper powder
Paprika, Cayyene pepper powder
Also known as Tumeric
Ground up Cilantro / Coriander seeds
Used as paste & slices
Used whole, sliced and ground.
Used as paste & slices
Cilantro / Coriander leaves
Green Chilies
Black Pepper corns
Cumin seeds
Green Cardamom
Cloves
black cardamom
Cinnamon sticks
Used in dried form.
Cilantro / Coriander seeds

fragi hai na