NARGISI KABAB-MINCED MEAT PATTIES WITH EGG FILLING!!!

Nargisi kabab-made with minced meat of lamb,beef or chicken with various spices and herbs and lentils and then filled with whole eggs.It is basically prepared with SHAMI-KABAB mixture or normal KOFTA mixture and then covered on whole eggs and fried.
It is served as an appetizer or as a side dish in your main course meal.
Heres the recipe:

Cooking time:40-50mins
Preparation time:15mins
Yields: 6

Ingredients:

• SHAMI-KABAB MIXTURE OR KOFTA MIXTURE (Click on the link for the recipe).
• Eggs-8
• Oil for shallow frying

Cooking method:

• Make the kabab mixture(this recipe is made with shami-kabab mixture).
• Hard-boil six eggs.
• Cool and remove the egg shell.
• Now cover each  whole egg with the kabab mixture neatly.keep aside.

• Heat oil in a pan.
• Beat the remaining two eggs well.
• Dip the kababs in egg and then shallow fry on medium heat till golden brown evenly.
• Cut the kababs in half.
• Serve hot.

This goes to Mona's event.

SABUDANA WADA-SAGO AND POTATO DUMPLINGS WITH CRUNCHY PEANUTS!!!

Sabudana Wada a part of Maharashtrian cuisine,This snack is consumed for breakfast or at tea time.These light and puffy dumplings are very relished and served with Curd-cucumber dip.Sago also known as tapioca pearls is low in calories and high in carbohydrates to boost your energy and for this reason ,Sago dishes are very widely used to break the fasts.Heres the recipe:

Cooking Time: 15mins
Preparation time: 10mins
Yields: 6

Ingredients:

• Sago/Sabudana- 1cup
• Potatoes- 2(medium-size)
• Ground-nuts- 1/4cup
• Green chillies(chopped)- 2
• Corn starch/Corn flour-2tsp
• Black pepper powder- 1/2tsp
• Whole Cumin/Zeera-1tsp
• Curry leaves/Curry patta(chopped)- 5-6
• Corriander leaves/dhanya(chopped)- 1/4cup
• Sugar-1/4tsp.
• Salt to taste
• Cashewnuts/kaju- 6
• Oil for deep frying.

Cooking Directions:

•  Wash and soak the sabudana in water for just 5 minutes,then completely drain the water and keep it covered for atleast 4hrs or overnight maximum up to 8hrs.Sago will  nicely swell up after soaking in the water.
•  Boil the potatoes till cooked.when cool,mash them and keep aside.
•  Dry roast the Groundnuts for 5mins in a pan,remove the skin.and make a very coarse powder,there should be ground nut pieces.
•  Now mix all the ingredients except oil,make balls and flatten them.Press a cashewnut lightly in centre.
• Heat oil and deep fry them till golden brown.
• Serve hot with ketchup or Curd-Cucumber.

Haleem-Blend of Meat slow cooked with wheat,lentils and spices!!!

This traditional dish is a blend of wheat, meat,lentils and spices and is slow cooked for atleast 7-8hours which results in a paste and sticky like consistency,It is especially prepared in the Muslim countries during Ramadan and Muharram months and relished by all.It is high on calories and therefore, is a nice way to break the month-long fast of Ramadan. Hyderabad is famous for its haleem,Be it parties,marriages and any get together,haleem is on the menu,haleem of  Pistahouse is very famous,with a dash of pure ghee n squeezed lemon it tastes divine.Its a complete meal but served as an appetizer. Many people have this with tandoor naan and boiled eggs.But with or without it,this dish is great in itself.So try it out ,I bet u all will love it!!Here is my version:



 Cooking time- approx 1 hr
 Preparation time-20 mins
 Serves- 4 to 5 persons




Ingredients:

• Boneless pieces of chicken/lamb/beef-500gms
• pounded wheat-250gms
• Ginger-Garlic paste-4tsp
• White lentils/urad daal-100gms
• Split bengal gram/chana dal-50gms
• Red Chilli powder-1 tsp
• Turmeric powder-1/2 tsp
• Yoghurt-200gms
• fried onions-1 cup
• Garam Masala powder- 1 tsp
• Black Pepper powder-1 tsp
• Whole garam masala- 1" cinnamon stick,2 cloves,1/4 tsp shahjeera,2-3 cardamom
• Ghee-1/2 cup
• fresh coriander-1/2 cup
• fresh mint-1/4 cup
• green chillies-5-6
• lemon juice-1tsp
• Cooking oil-1/2 cup
• medium-sized onion chopped-1
• Salt to taste

Cooking Directions:

• Clean the lamb/chicken/beef,trimming all the excess fat.Mix the lamb/chicken with chopped onion, 1tsp of Ginger-Garlic paste,salt,Red chilli powder,1/2 tsp Garam masala powder and 1/4 tsp tumeric n pressure cook it for atleast 25-30 mins,5 mins on high flame and rest on a slow flame.Cool and shred the meat.keep it aside.
•  Boil the cracked wheat along with lentils,1tsp ginger-garlic paste,1/4 tsp turmeric powder,3-4 green chillies,1/2 tsp black pepper powder.when this mixture is cool mash it lightly with a hand blender for a few seconds. 
•  Heat oil in another container add the whole spices,2 tsp ginger n garlic paste,the cooked and shredded lamb/chicken,remaining green chillies, fresh coriander n mint leaves and saute for few minutes.Add yoghurt and remaining garam masala powder and black pepper powder saute for another 10 min till oil starts to float on top.remove half of this oil n keep it aside.Add water and bring it to a boil.Add ghee and the cooked Wheat and mix well.Add salt to taste.let this simmer for 30 mins.keep stirring in between else it sticks to the bottom.
•     Serve hot Garnished with fried onions, cashew nuts.And on top put little oil(the floating oil which was taken out)

This goes to Mona's event.

CHICKPEA SALAD-CHICKPEAS WITH ALL THE COLORED PEPPERS!!!

 

Salads-the basic requirement of any good salad is that the ingredients used are fresh and healthy and they should serve the main purpose that is  providing the nourishment in a healthy way,not making it too spicy and oily.Just toss in your favourite ingredients and have it that is the beauuty of salads.
This Chickpea salad is very filling as full of carbohydrates,fibre and proteins and the colored peppers excellent sources of vitamin C and vitamin A -both very powerful antioxidants.A great combination.
Heres the recipe:

Preparation time:10mins
Serves-2

Ingredients:

• Chickpeas/Kabuli chana-1cup
• Bell peppers(red,green,yellow-chopped)-1/2cup
• Lime juice- 2tsp
• Chat masala powder-1/2tsp
• Tomato ketchup-1tsp
• Black pepper powder- 1/2tsp
• Olive oil- 1tsp
• Salt to taste.

Method:

• Soak the chickpeas in water overnight.
• Pressure cook or cook them till soft.(Not very soft it should have a nutty texture to it).keep aside.
• In a bowl mix all the ingredients well in a bowl.
• Ready to serve.

This goes to Mona's event.

Haleemy Soup!!!

Soups are liquid food prepared with meat,chicken,beef,fish or vegetables with various seasonings.Soups are the first course of a meal but alternatively can be one wholesome and nutritious meal in itself.It adds the nutrition element to your general meal.They are commonly served hot but there are cold varieties too and are categorized in to "Thick Soups"and "Clear Soups".In "Thick Soups"a thickening agent like cornstarch,flour ,etc are used.They are plethora of benefits associated with soups:

1. Easy for digestion.
2. Low in saturated fats n cholesterol.
3. It fills you up without the worry of adding extra calories to ur meal there by very good for weight-loss diets.
4. It is usually given to people who are recovering from any illness because of its easy digestability and nutrition factor ex:Chicken soups are good for treating colds.

Make a Steaming bowl of soup part of your daily diet and see your nutrition quotient rise:
This soup recipe is one wholemeal in itself.give it a try!!


Cooking time: 20mins
Preparation time: 10mins
Serves:4-5




Ingredients:

• Broken Wheat-1/2 cup
• Tomatoes- 2(medium sized)
• Carrots- 1
• Ginger and Garlic paste- 1tsp
• Black pepper powder- 1tsp
• Cloves- 4
• Cinnamon- 2"piece
• Oil-1tsp
• Corriander Leaves(chopped)- 1/4 cup
• Lemon juice- 1tsp
• Salt to taste

Cooking Method:

• Soak the broken wheat for atleast an hour.
• Grate the carrot.
• Blend the tomatoes with little water
• In a pressure cooker heat the oil and then add the ginger and garlic paste,stir it for a minute then add the cloves and the cinnamon.
• Add the grated carrot and the blended tomatoes,pepper powder and salt.Cook for 3-4 mins.
• Then add the broken wheat and 3 cups water cook for atleast 15mins on slow heat in the pressure cooker.After the steam is let out.check if the wheat is done,Check the consistency add water if too thick,add the corriander leaves and lemon juice,Cook for a minute.
• Serve hot and enjoy.

This goes to Mona's event.

Hawaiian Salad!!!

Salads the "Protective Foods" are a combination of raw vegetables,fruits,greens,different kinds of meat,beans,nuts,etc along with various dressings  to add flavour.Its a variation of a cold starter in a menu alternatively a well prepared salad is complete meal in itself enhancing it by adding some lean cut meats and nuts.There can be many varieties of salads,just toss in your favourite ingredients and enjoy the innumerable benefits that comes along with them.We all need atleast 5 helpings of fruits and vegetables per day so what best way to meet these needs.It has become the choice food for the nutritionally conscious.They are loaded with vitamins,antioxidants,fibre,minerals,enzymes,etc.The volume it adds to your meal reduces the calorie intake excellent for weight watchers.. aids in digestion with its fibre content..super refreshing and super nutritious..A Very Heart Healthy dish!!




Preparation Time: 15 mins
Serves- 1-2persons


Ingredients:

• Iceberb lettuce (shredded)-1 cup
• Dark green lettuce(shredded)-1cup
• Pineapple (chopped)- 1cup
• Sweet Corn- 1/4 cup
• Black Olives-4-5
• Carrot(chopped)- 1/4 cup
• Cucumber(chopped)- 1/4 cup

Dressing:

• Olive Oil- 1tsp
• Vinegar- 1tsp
• Honey-1/2tsp
• White Pepper powder-1/4tsp
• Salt to taste

Method:

•  Mix all the ingredients for dressing.Keep it aside
• Take a serving plate or bowl mix all the salad ingredients in it well.
• Drizzle the prepared dressing on top of it and keep it in the fridge for a 2-3 mins and serve chilled.

This goes to Mona's event.

GREEN FISH CURRY-SUBTLE SPICES AND A LIGHT COCONUT GRAVY!!!

FISH CURRY-Fish and coconut  go very well with each other,enhancing the taste and flavour of the dish.Mostly fresh coconut is used but in case of non-availability you can use even dry coconut powder or coconut milk,easy to prepare and so delicious and Fish always makes any dish light and healthy and quick in preparation.
Heres the recipe:

Cooking time:20mins
Preparaton time:10mins
Serves: 6.

Ingredients:

• Fish pieces-1kg (I used king fish)
• Fresh coconut grated- 2cups (if using dry coconut powder take 1cup)
• Onions(sliced)- 1(medium sized)
• Green chillies-5no
• Corriander leaves- 1/2cup
• Garlic cloves- 5no
• Curry leaves-10no
• Whole cumin-1/2tsp
• Cumin powder-1/2tsp
• Cinnamon powder-1/4tsp
• Turmeric powder-1/2tsp
• Lime juice/Tamarind paste-3tsp
• Salt to taste
• Oil-1/4cup

Cooking method:

• Wash the fish pieces thoroughly,draining all the excess water.keep aside
• In a grinder put coconut,onion,green chillies,corriander leaves,turmeric powder and garlic cloves and grind to a very fine paste adding little water.
• Heat oil in a deep pan,add whole cumin and curry leaves,saute it for a minute.
• Put the ground paste and cook this mixture till oil separates and raw smell goes,add water if required.
• Adjust the gravy thickness according to ur taste and add lime juice and salt and let the mixture come to a boil,Now put the fish pieces,cinnamon powder and cumin powder.
• Cook covered for 5 mins.
• Serve hot with Rice or Rotis

DUM KA MURAGH-SLOW COOKED CHICKEN IN A RICH ALMONDS,PISTACHIOS AND CASHEWNUTS GRAVY-VIOLA!!!

DUM-This is a method of cooking in which the food is slow cooked in a clay pot sealed with a dough  to not let out the steam and the food is cooked in its own steam and moisture let out by the vegetables,meat,fat content of the food.First the food is heated to a high temperature and then simmered for hours.This method of cooking was widely used in the kitchens of the mughals and popular in the norther part of India.
This method of cooking gives the dish amazing flavour and aroma apart from great taste and preserving the nutritional element also at the same time.The very famous 'Dum biryani','Dum aloo','Dum ke kabab','Dum ka muragh(chicken)', are all examples of this tyle of cooking and all a major part of the festivities of the city of Hyderabad,India.
Heres the recipe:

Cooking time:40-45mins
Preparation time:20mins
Serves:4-5persons


Ingredients:

• Chicken pieces-1kg
• Yogurt/Dahi-1cup
• Almonds/Badam- 10no
• Pistachios/Pista-15no
• Cashewnuts/Kaju- 10no
• Black pepper powder-1tsp
• Green chillies-5
• Red chilli powder/lal mirch powder- 1tsp
• Ginger and garlic paste-2tsp
• Onions/Piyaz- 1no(medium size)
• Tomato ketchup- 2tbsp
• Red hot sauce-2tbsp
• White vinegar-4tbsp
• Garam masala powder- 1tsp
• Strawberry red food color-1/4tsp
• Cooking Oil-1/2 cup
• Corriander leaves/Dhanya(chopped)-1/2cup
• 2 cups of flour formed in to a stiff dough for sealing the pan or you can put a heavy object on the lid.
• Salt to taste

Cooking method:

• Clean the chicken trimming all the excess fat,wash thoroughly.Put it in a sieve draining all the excess water.
• Dry grind almonds,pistachios and cashewnuts to a fine powder.keep aside.
• Wet grind onion and green chillies to a fine paste.keep aside.
• Take a bowl whisk yogurt and then add red chilli powder,black pepper powder,ginger and garlic paste,garam masala powder,tomato ketchup,red hot sauce and white vinegar and the dry ground almonds,pistachios,cashewnuts powder..Mix well.keep aside.
• Heat oil in a heavy bottomed pan add onion and green chilli paste and saute for 5mins till the raw smell of onion goes.
• Now add the yogurt mixture and the chicken pieces,mix well.Add food color dissolved in 1/4cup water.mix well.Let the mixture come to a boil and cook for another 5 mins on a high flame.The chicken will lose its water,so do not add more water.
• Now cover it with a lid and seal it with the dough or keep a heavy object on the lid and simmer it on the lowest flame for about 30-40mins.

Note:if the flame is high the food will burn and stick to the bottom.

• By this time the water will be absorbed and the gravy will nicley coat the chicken.
• Serve hot.

CHICKEN SHAMI KABAB-FLAVOURED MINCED MEAT PATTIES!!!

SHAMI KABAB-are patties made of minced meat of lamb,beef or chicken with various spices and herbs and split chick peas.Its origin points to many like the Lucknowi-Awadhi cuisine,Persia,Pakistan,Mughlai,etc but it literally means 'Syrian kabab' in Arabic.
Its texture is soft and they just melt in your mouth,can be consumed as a snack with mint dip or as a side dish to your meal.It forms a important part of Muslim festivities.
This Shami kabab mixture can be used to make various other kababs like Nargisi-kabab,Shikampuri-kabab,Kofta curry,etc
Heres the recipe with chicken:

Cooking time:40-50mins
Preparation time:15mins
Yields-15-20 kababs

Ingredients:

• Minced chicken-500gms
• Split chickpeas/Chana dal-100gms
• Split black gram/Urad dal-50gms
• Red chilli powder-2tsp
• Ginger and garlic paste- 2tsp
• Turmeric/Haldi-1/2tsp
• Garam masala powder-1tsp
• Green chillies (chopped)-5no
• Corriander leaves/Kotmir/Dhanya(chopped)-1/4cup
• Mint leaves/Pudina(choppped)-1/4cup
• Onions(chopped)-2 no(medium sized)
• Salt to taste
• Cooking oil-1tbsp
• Eggs- 2no
• Oil for shallow frying.

Cooking method:

• Wash the lentils(chana dal and urad dal) and soak atleast for half an hour.
• Wash the chicken mince and squeeze out all the excess water.It should be very dry esle after cooking it will be difficult to bind them.
• In a pressure cooker(I used pressure cooker) or a deep pan put the minced meat,soaked lentils(drain the water from them),Ginger and garlic paste,turmeric powder,oil(1tbsp) and salt.Put 1/4cup water.
• If using deep pan Cover and cook till the lentils are soft and meat is cooked,it will take around 20-25mins(add little water if required to avoid burning).If pressure cooker is used cook on high flame for 3 whistles and then simmer it for about 20mins.
• Once the mixture is cooked.Cool it and  dry grind to a smooth paste,adding no extra water else the mixture will become watery.
• Now add the rest of the ingredients and mix well.
• Shape in to desired shapes and sizes.

• Beat the eggs.
• Heat a pan put oil for shallow frying.
• Dip the patties in eggs and then fry on both sides till Golden-brown on both sides.
• Serve hot with Mint-dip.

DOSA- A SOUTH INDIAN DELIGHT!!!

DOSA-  is a crispy crepe made of rice and lentils wetground mixture which is  fermented first and then cooked,The fermentation is caused by air-born wild yeast  and not by using yeast or any leavening agent like baking soda or baking powder.The batter is spread out in a circular motion on a non stick pan usually to form a thin crepe and served with coconut chutney,sambhar and  dry potato curry.
This dish forms the most delightful part of South-Indian cuisine and is consumed for breakfast or as a snack.They are variants to this like Masala dosa,Mysore dosa,Paper dosa,Plain dosa,Rawa dosa,Pesarattu,Moong dal dosa and so on.
Hers the recipe for the basic Dosa:

Cooking Time : 20 min.

Fermenting Time : 7-8 hours.
Preparation Time : 10 min.
Soaking Time : 3 hours
Yields:10 dosas

Ingredients:

• Raw rice- 1 1/4cup
• Split black gram/urad dal- 1/4cup
• Split Bengal Gram/chana dal- 1/4cup
• Fenugreek seeds/methi dana-1/4tsp
• Salt to taste
• Cooking oil as required.

Cooking method:

• Wash the raw rice,urad dal,chana dal and fenugreek seeds.Soak immersed in water for 3hrs.
• Grind to a smooth but little coarse paste with a little water.Cover and keep aside for at least 7-8 hours.

Tips:

1. If the batter is ground to a very smooth paste the dosas turn out to be soft ,a little coarse paste will give the dosas the crispness.

• Heat a non-stick tava and grease it very lightly with oil.When hot, pour a ladelful of the batter, spread using a circular motion to make a thin dosa and cook only on one side.

• Pour a little oil along the edges while cooking.
• When crispy, fold over and serve hot. 
• Serve with coconut chutney,sambhar,potato masala or just plain.
  
  

DAHI KA KEEMA-MINCED MEAT COOKED IN YOGURT AND CASHEWNUTS!!!

DAHI KA KEEMA-This dish is a very tasty preparation of minced meat cooked in yogurt,spices and cashewnuts making it rich,have it with Naans,Plain rice,fried rice,etc and it will give its best taste.
I usually serve this with Cashewnuts rice,the combination goes very well.Try it out and you all will love it.
Heres the recipe:

Cooking time:30mins
Preparation time:10mins
Serves:5

Ingredients:

• Minced lamb or beef meat/Keema-500gms
• Yogurt-1cup
• Onions(sliced)- 1no(large size)
• Ginger paste-1/2tsp
• Garlic paste- 1/2tsp
• Red Chilli powder- 2tsp
• Garam masala powder- 1tsp
• Green chillies- 5-6no
• Cashewnuts- 10no
• Corriander leaves/Cilantro/Kotmir(chopped)-1/4cup
• Mint leaves/Pudina(chopped)- 1/4cup
• Salt to taste
• Ghee/Oil- 1/2cup

Cooking method:

• Clean and wash the meat.Put it in a sieve squeezing out excess moisture.
• Grind cashewnuts to a fine powder and blend it with yogurt to a smooth paste.
• Heat oil in a pan and fry the onions till golden brown,add ginger and garlic paste and saute it for a minute.
• Now add the yogurt and cashewnuts paste,red chilli powder and the minced meat.Add 1/4 cup water and cook for 10mins stirring  till all the moisture evaporates.
• Now add whole green chillies,salt,garam masala powder,chopped mint leaves and corriander leaves with 1/2 cup water and cook it covered for 15 mins on a very slow flame.
• Serve hot with Cahewnuts-Rice or your choice of accompaniment.
  
  

KAJU RICE-RICE WITH NUTTY CASHEWNUTS AND GREENY CILANTRO!!!

KAJU RICE-This Rice dish is a very good accompaniment to anything from plain dal to korma to keema to any curry.
The cashewnuts makes it rich and the Ghee/butter gives it a nice flavour.This can be served at special occasions.its a quick preparation too,Good for sudden guests.
Heres the recipe:

Cooking time:30mins
Preparation time:10mins
Serves-4

Ingredients:

• Basmati rice-500gms
• Cashewnuts- 20no
• Corriander leaves/kotmir/cilantro(chopped)- 1/4cup
• Mint leaves/pudina(chopped)- 1/4cup
• Onions(thinly sliced)-1no
• Whole garam masala- Cinnamon stick/dalchini- 2"piece,Clove/laung- 3no,black peppercorns/kali mirch-4no,Green cardamom/hari elaichi-2no,Caraway seeds/shahjeera-1/2tsp.
• Salt to taste
• Ghee/Butter- 1/2cup

Cooking method:

• Wash and soak the rice for atleast 30mins.
• In a pan heat Ghee add sliced onions and fry till golden.Remove and keep aside.
• In the same ghee fry cashewnuts till golden.Remove and keep aside.
• In a deep vessel put around 8cups of water along with salt and whole garam masala let the water boil,now add the rice and cook till 3/4th done.drain the excess water.
• Now add the remaining ghee,cashewnuts,chopped corriander and mint leaves and fried onions to the rice,Mix well.Put around 1/4th cup of water and cook the rice covered for around 10mins on avery slow flame till rice is done.
• Serve hot with your choice of dish.

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FOOD EQUIPMENTS!!!

COOKIE CUTTER FROM IKEA!!!

GLOSSARY-BOTANICAL NAMES,HINDI NAMES AND ENGLISH NAMES!!!

BOTANICAL NAME: MOMORDICA CHARANTIA
ENGLISH NAME: BITTER GOURD
HINDI NAME: KARELA

BOTANICAL NAME: BRASSICA OLERACEA
ENGLISH NAME: BROCOLLI
HINDI NAME: HARI PHOOL GOBHI

BOTANICAL NAME: TRIGONELLA FOENUM-GRAECUM
ENGLISH NAME: FENUGREEK LEAVES
HINDI NAME: METHI

BOTANICAL NAME: PISUM SATIVUM
ENGLISH NAME: GREEN PEAS
HINDI NAME: MATAR

BOTANICAL NAME: ACTINIDIA DELICIOSA
ENGLISH NAME: KWIFRUIT
HINDI NAME: BAEL OR BIL

 
 
 

 

 

 

BOTANICAL NAME: CITRUS LIMON

ENGLISH NAME: LEMON

HINDI NAME: NIMBU

 
 
 

 
BOTANICAL NAME: AGARICUS BISPORUS
ENGLISH NAME:MUSHROOMS
HINDI NAME: KHUMB

BOTANICAL NAME: SPINACIA OLERACEA
ENGLISH NAME: SPINACH
HINDI NAME: PAALAK

BOTANICAL NAME: PRUNUS ARMENIACA

ENGLISH NAME: APRICOT

HINDI NAME: KHUBANI OR KHUMANI

KOFTA CURRY-MEAT BALLS IN YOGURT GRAVY FRAGRANT WITH CARDAMOM!!!

KOFTA CURRY-made with the basic kofta in a rich gravy of cashewnuts,yogurt and spices and herbs.Its a very exquisite and popular recipe served with rice and naans.
Heres the recipe:

Cooking time:30-35mins
Preparation time:10mins
Serves:5-6

Ingredients:

• Koftas(see this recipe)-15
• Yogurt- 1 1/2cups
• Tomatoes-2no
• Cashewnuts-10
• Coconut powder-1/4cup
• Red chilli powder-1tsp
• Green chillies-2no
• Dhanya powder-1tsp
• Ginger and garlic paste- 1tsp
• Turmeric powder/Haldi- 1/4tsp
• Cardamom powder/Elaichi-1/2tsp
• Corriander leaves(chopped)-1/4cup
• Salt to taste
• Oil-1/2cup

Cooking method:

• Prepare the koftas according to this recipe and keep them aside.
• In a grinder put tomatoes,cashewnuts,yogurt,coconut powder and all the ingredients except corriander leaves and grind to a very fine paste.
• In a deep pan heat oil and add the paste along with 1/2cup water and cook for atleast 15mins till oil separates from the mixture.
• Now put the koftas which are shallow fried in the gravy,coriander leaves and add water,Add water according to the desired consistency.
• Cook covered for atleast 10mins on a very slow flame.
• Serve hot with rice or naan.

KOFTAS-MEAT BALLS WITH SPICES AND HERBS!!!

KOFTAS-are very middle-eastern dish made with meat which is ground and spices and herbs added to it and shaped in to balls and then fried.The meat used can be of lamb,beef,chicken  and fish.There can be many variations of it one can make it from vegetables also,for those who dont consume meat.
These Koftas can be put in various gravies and rice dishes or can be just eaten with naans.
Heres the recipe for basic koftas which you can use in gravies and any dish.

Cooking time:30mins
Preparation time:20mins
Serves:4-5


Ingredients:

• Lamb meat(finely ground)-500gms
• Ginger paste-1tsp
• Garlic paste- 1tsp
• Red chilli powder-1tsp
• Green chillies(chopped)- 4no
• Turmeric powder/Haldi- 1/4tsp
• Garam masala powder- 1tsp
• Onions(chopped)- 1no
• Corriander leaves/kotmir/dhanya(chopped)- 1/4cup
• Mint leaves/Pudina(chopped)- 1/4tsp
• Salt to taste
• Oil for shallow frying

Cooking method:

• Wash the meat and put in a strainer,squeeze out all the excess water else the koftas wont bind and break while shaping in to balls.
• Add all the ingredients except oil.Mix well.
• Shape in to balls or any desired shapes.

• Now you can either steam the koftas first and then fry or directly fry them.
• For steaming arrange the koftas on a steamer and steam for 15 mins.
• For frying put oil in a pan and heat it and fry the koftas till golden brown on both sides.
• Serve hot.

BROCOLLI FRY- WITH GOOD CARROT AND CABBAGE!!!

This is a Chinese recipe very quick can be made in a jiffy and nutritious.And the greeny crunchy brocolli tastes best.
Heres the recipe:


Cooking time:10mins
Preparation time:10mins
Serves- 2







Ingredients:

• Brocolli florets-150gms
• Carrot(juliennes)- 1no
• Onions(slices)- 1no
• Ginger(juliennes)-1tsp
• Cabbage(chopped)- 100gms
• Oyster sauce- 2tsp
• Green chillies(chopped)- 2no
• Black pepper powder-1/2tsp
• Salt to taste
• Cooking oil- 2tbsp

Cooking method:

• Heat oil in a pan,add ginger and saute for a minute do not brown it.
• Add onions and green chillies and cook till onions are transparent,add cabbage and carrot,and cook covered for 5 minutes.
• Add brocolli and all the other ingredients and cook covered for another 5-6mins.
• Serve with Naans or Rice.

CHICKEN BROCOLLI-WITH THE GOODNESS OF ROASTED SESAME OIL!!!

This is a chinese  recipe with the use of  roasted sesame oil,easy to prepare,light and most important good taste.
Brocolli adds to its taste and garlic always makes any dish healthy and flavourful.Heres the recipe:

Cooking time: 20mins
Preparation time: 10mins
Serves: 4

Ingredients:

• Chicken pieces-500gms
• Black pepper powder- 1tsp
• Green chilli sauce- 1tsp
• Garlic(chopped)- 2tsp
• Soy sauce- 2tsp
• Brocolli florets-150gms
• Worcestershire sauce-1tsp
• Salt to taste
• Cooking oil-2tbsp (preferred roasted sesame oil)

Cooking method:

• Clean the chicken trimming all the excess fat and wash.
• In a deep pan put oil warm it,add garlic and saute it for a minute and now add the chicken pieces and cook for about 10mins stirring.
• Add black pepper powder,green chilli sauce.Mix well.
• Add the brocolli,soysauce,worcestershire sauce and salt to taste.
• Cook covered for 5 min,dont overcook the brocolli and remember soysauce and worcestershire sauce have a good amount of salt so check before adding salt.
• Serve hot with Naans or Fried rice.

NAMAZ-THE GREATEST IBADAH OF ANY MUSLIM!!!

The elderly have not abandoned it

 Women have not abandoned it

Children have not abandoned it

On the roads, they have not abandoned it

In corrupt countries, they have not abandoned it

In the forests and jungles, they have not abandoned it

 

In the midst of ruins and destruction, they have not abandoned it

Under the bombings, they have not abandoned it

Under the rain, they have not abandoned it

On the stairs, they have not abandoned it

On top of car roofs, they have not abandoned it

In train stations, they have not abandoned it

In planes, they have not abandoned it

On the beaches, they have not abandoned it

Before they are captured, they have not abandoned it

And after they are captured, they have not abandoned it

The disabled have not abandoned it

 
So why would you? 
WHY?? 
Didn't you know that this is the most
loved deed by Allah, and the greatest ibadah?
If you do not observe prayer as you are ordered to
Then there will come a day when you will be prayed upon
You will then be unable to make up what you've missed
You shall then enter alone... 
No companions except your deeds
And what you have presented forward
Pray before you are prayed upon


Do not miss a prayer
Do not die a loser's death
Allah swt says in the Quran that prayer is prescribed upon the believers according to a precise timely record
O Allah, make us among those you described in your Book
Those who have khushoo' in their prayers
Those who are continually observing their prayers and are heedful of them!!!