I thought it would a nice idea to open Atif Aslam fan culb here...as he is a really good pakistani...and we should be proud of his achivemnets and name he earn and succes....
I will try my best to post all his video links, his new projects, and achivements...
A little biograghy of his...
All pakistanis are welcomed here if they are ADEEZ (this is wat he wants to call us...as his nickname is AADEE) !!!Join this club if u r an Atif fan!!Here we'll talk all about Atif,his Hollywood and Bollywood projects,upcoming albums and we'll share his pics and any news concerning our luvly, kool and dashing ATIF!!!To Join, just simply write what you like about Atif!
PERSONAL DATA:
Name: Muhammad Atif Aslam
Date of birth: 12th March 1983
Place of birth: Gujranwala
Currently residing in: Lahore
Muhammad Atif Aslam was born on 12th march 1983 in Wazirabad Gujranwala. Atif's kinder garden started in Model town Lahore at Kimberley Hall School. His first stage manifestation was in a fancy dress show at his school when he was in grade–1 where he performed as Imran Khan “ Captain of Pakistan Cricket Team”. Since then cricket was like a passion to him. He was never tired of playing cricket for hours in his car porch whether it is scorching sun outside or even raining. At that time he did not use to listen any kind of songs.
At the age of 9 in 1991 he shifted to Rawalpindi/Islamabad where he continued his studies in Saint Pauls School. He started playing Basket Ball and he used to lead his school team for matches. Atif came back to Lahore in 1995 where he continued his studies in Divisional Public School Model Town. For his immense passion for cricket he was selected in his school team as a fast bowler. Atif cleared his 10th grade in 14 years of age with a distinctive edge that he has always been the youngest boy in the class because of his double promotions while he was in Kimberley Hall.
Atif started his HSc in PAF College Lahore. Cricket was all the times with him. He was in his college team as well, where he presented his college in other cities. Beside his studies, he was putting his maximum time in practicing for professional cricket.
During his college life he came across with some interest in music. His eldest brother was having a collection of more than 8,000 songs of almost all music genres. Un-intentionally he was developing a habit of listening to all kinds of music in his house. As a good learner he quickly grasped the control of voice but till that time he was not interested in singing, his passion was to enter in Pakistan cricket team as a fast bowler and he was right on track while practising at the net at Shapes club Lahore where Imran Khan used to come and give tips to him for bowling.
The twist in the story comes when one day he was singing with his friends at the college canteen. His friends insisted him to participate in the singing competition on Independence Day celebrations at PAF College Lahore and Sargodha in 1998. He performed there and won the competition. After HSc Atif Joined Punjab Institute of Computer Science Gulberg Campus. This time studies were much more demanding as compared to the previous ones. He had to sacrifice his time for the cricket.
His hobby of singing continued when he entered the singing competition of his college. There were a total of 8 participants .The media team entered Atif's name in the competition at the eleventh hour and he won the competition by singing a hit number 'Duur 'of Strings Band.
He kept on winning these competitions every semester until he announced that he will no longer participate in next competitions so that someone else can also win the competition.
He encountered Goher at his college who had good interest in Music & was a good, talented guitarist. Together they used to practice a lot and started doing mini concerts for their friend. Atif used to sing Junoon's and String's songs at the concerts. The volume of cheers of audience kept on increasing. They performed concerts for their college, McDonalds and some other restaurants as well.
Atif recorded the legendary song “AADAT” at Mekal Hassan's Studio. Mekal injected his professionalism in the song to make it worth listening time after time. Atif formed the band and named the band as “JAL” which means water, the essence of life. The song got popularity on different musical websites on Pakistan. The song was also being on aired on major Radio channels of Pakistan like FM100, FM 105 etc.
“Umer Anwar” from Karachi approached Atif for making the video of “AADAT”. Aadat's video was shot in one day in a warehouse at Karachi. The basic theme of the video was to attract people to listen to this song, which will vanish their sorrows and then make them happy.
A girl who acted as an angel in the video was distributing this message to people to listen to this song. Atif was making waves in the industry. God has been very very kind to Atif. By the Grace of God his video was released in December on “ARY THE MUSIC” and then it rocked almost all the channels.
Atif released his first album 'Jal Pari' on 18th July 2004 all over the nation by the country's leading record label, Sound Master and IC records & Alhumdolillah the results declared it as the best selling album of the year within just 5 months of the release and it is still continuing. Because of the eternal mercifulness of Allah who gave the kind of continuous love of people to Atif , lime light, interviews, fans, autographs, snaps, concerts, get-togethers, traveling all came to him at once and Atif was really stretched up for all this because in the mean time he had the final exams of BCS and he cleared his Bachelorz in Computer Science ( hons) from University of Central Punjab.
Atif has a long list of the people who supported him through out his career so far and he is very grateful to them all. In Atif’s encouraging family he has a very loving & simple mother who always prays for his success. His father “Muhammad Aslam” is an Engineer from UET , recently Retired from his Public Service from Communication & Works Department and is very happy to see the success of his youngest son. Atif has three brothers. “Shahzad” the eldest one is an Engineer from UET plus a photographer (www.discreet-vision.com) who keeps on guiding Atif for the various aspects of his videos, images and tours. The second one is “Shahbaz”, an MBA from PCBA who manages all the concerts of Atif .He also design clothes for Atif. The third one is Sheraz a computer Graduate from Allama Iqbal Open University, is a great graphic designer, painter and a Webmaster and a true friend of Atif.
Performing live is the real test of any singer and Alhumdolillah people believe that Atif is one of the best live singers in the nation. Atif has done hundreds of live shows with local as well as international artists all over the globe for a lot of brands.
Atif's song 'WOH LAMHEY' which he sang for the Bollywood movie “ Zeher” in 2005 is being considered among the ten best ever green songs of the Bollywood industry doing a business of One million Dollar plus only in India in terms of sales.This song opened thethe doors of bollywood for Atif and he is now one of the few singers of the nation who are doing play back singing in bollywood which is indeed a national pride for us. His 2nd song in bollywood “Aadat” made people addicted to his voice in the biggest nation of the world. Third song “Tere Bin” is also being considered as one of the most touching and heart melting numbers of the year 2006.
One of the most rare distinctions which Atif earned for Pakistan was that his 3 songs “ Aaadat , Ehsaas and Yakeen" were included in a Hollywood art movie“ MAN PUSH CART”. The movie got tremendous response in international film festivals and won FEPRISKI award in Europe.
Atif has been nominated for a number of awards internationally during his short career which is again a matter of pride for the nation. His song 'Woh Lamhay' made him nominated as best singer for 2005 in almost all the film awards of bollywood including FilmFare Awards , Zee Cine Awards , IIFA Awards etc etc .
HIS ACHIEVEMENTS:
* The Govt. of Pakistan has announced THE BIGGEST CIVIL AWARD, 'TAMGHA-e-IMTIAZ' FOR ATIF's EXCELLENCE IN MUSIC
* WINNER OF 'THE MOST STYLISH PERSON IN MUSIC' - MTV Style Awards
* WINNER OF 'THE BEST MUSIC ALBUM' - Citigold Lux Style Awards
* WINNER OF 'THE BEST LIVE ACT' - Citigold Lux Style Awards
* WINNER OF 'BEST PLAYBACK SINGER' - Sahara Sangeet Awards, USA
* WINNER OF 'BEST DEBUT SINGER' - Sahara Sangeet Awards, USA
* WINNER OF 'BEST SONG' - Indus Music Awards
* WINNER OF 'BEST LYRICIST' - Indus Music Awards
* WINNER OF 'BEST COMPOSITION' - Indus Music Awards
* WINNER OF 'THE MOST WANTED MALE' - The Musik Awards, Karachi
Atif Aslam relesed 'Jalpari' in 2004, 'Doorie' in Dec 2006 and 'Meri Kahani' in Jan 2008. He has his songs in the upcoming Bollywood flick, 'RACE'. His new album Pheli nazar mei is released recentlly in the end of Januray srry guys for not remebering the excat date...and his album was leaked by one of his ex-frnds....here is link for it....http://depositfiles.com/files/557884
We all wish AADEE the very best of luck for his musical career.
I will add more things soon...
Saturday, April 26, 2008
NATIONAL ANTHEM OF PAKISTAN
NATIONAL ANTHEM OF ISLAMIC REPUBLIC OF PAKISTAN
Blessed be sacred land,
Happy be bounteous relam,
Symbol of high resolve,
Land of Pakistan.
Blessed be thou citadel of faith.
The Order of this Scared Land
Is the might of the brotherhood of the people.
May the nation, the country, and the State
Shine in glory everlasting.
Blessed be the goal of our ambition.
This flag of the Cresent and the Star
Leads the way to progress and perfection,
Interpreter of our past,
glory of our present,
Inspiration of our future,
Symbol of Almighty's protection.
Blessed be sacred land,
Happy be bounteous relam,
Symbol of high resolve,
Land of Pakistan.
Blessed be thou citadel of faith.
The Order of this Scared Land
Is the might of the brotherhood of the people.
May the nation, the country, and the State
Shine in glory everlasting.
Blessed be the goal of our ambition.
This flag of the Cresent and the Star
Leads the way to progress and perfection,
Interpreter of our past,
glory of our present,
Inspiration of our future,
Symbol of Almighty's protection.
Sweet bollywood, Sweet india
Kashmir police refuse body demand
Police in Indian-administered Kashmir have rejected a demand for the identification of up to 1,000 bodies, said to be buried in unmarked graves.
A Kashmir-based rights group says it has found the graves, which it alleges could contain the remains of civilians who went missing after their arrest.
A BBC correspondent has been to two of the sites said to contain the bodies.
The Indian army and militants have been accused of numerous human rights abuses in Kashmir in the past two decades.
The Association of the Parents of Disappeared Persons (APDP) has identified a dozen villages in the area around Uri, near the Line of Control that divides Kashmir, where it says nearly 1,000 unidentified people have been buried.
It has demanded that the bodies are identified.
'Foreign militants'
The BBC's Altaf Hussain says that one of the locations identified by the APDP is in Kichama village, 62 kilometres from of Srinagar, the summer capital of Kashmir.
He says that none of the more than 200 apparent graves there has anything to identify the names of the deceased.
The villagers say they have no idea who they were and that the police told them the men were foreign militants killed in fighting with the Indian troops.
According to the villagers, the bodies were either charred, or their faces were mutilated beyond recognition.
But they say the first two bodies exhumed within weeks of their burial were of two civilians allegedly killed in police custody in Srinagar.
The police officer accused of killing them has since absconded.
Last year, police in other parts of Kashmir exhumed at least five bodies of civilians alleged to have died in extra-judicial killings who the authorities said were foreign militants.
Investigation demand
A prominent human rights activist and advisor to the APDP, Pervez Imroz, says the Indian security forces have used the presence of foreign militants as a way of covering up custodial killings.
He says the government should come clean on the issue, by allowing an investigation by the International Commission on Disappeared Persons.
The inspector general of police in the Kashmir valley, SM Sahai, has dismissed the demand, saying the police have investigated all cases of disappearances reported to it and have registered cases for investigation wherever necessary.
The APDP says more than 8,000 people have disappeared in Kashmir in the past two decades.
The government has given conflicting figures, ranging from 3,700 to 111.
Police in Indian-administered Kashmir have rejected a demand for the identification of up to 1,000 bodies, said to be buried in unmarked graves.
A Kashmir-based rights group says it has found the graves, which it alleges could contain the remains of civilians who went missing after their arrest.
A BBC correspondent has been to two of the sites said to contain the bodies.
The Indian army and militants have been accused of numerous human rights abuses in Kashmir in the past two decades.
The Association of the Parents of Disappeared Persons (APDP) has identified a dozen villages in the area around Uri, near the Line of Control that divides Kashmir, where it says nearly 1,000 unidentified people have been buried.
It has demanded that the bodies are identified.
'Foreign militants'
The BBC's Altaf Hussain says that one of the locations identified by the APDP is in Kichama village, 62 kilometres from of Srinagar, the summer capital of Kashmir.
He says that none of the more than 200 apparent graves there has anything to identify the names of the deceased.
The villagers say they have no idea who they were and that the police told them the men were foreign militants killed in fighting with the Indian troops.
According to the villagers, the bodies were either charred, or their faces were mutilated beyond recognition.
But they say the first two bodies exhumed within weeks of their burial were of two civilians allegedly killed in police custody in Srinagar.
The police officer accused of killing them has since absconded.
Last year, police in other parts of Kashmir exhumed at least five bodies of civilians alleged to have died in extra-judicial killings who the authorities said were foreign militants.
Investigation demand
A prominent human rights activist and advisor to the APDP, Pervez Imroz, says the Indian security forces have used the presence of foreign militants as a way of covering up custodial killings.
He says the government should come clean on the issue, by allowing an investigation by the International Commission on Disappeared Persons.
The inspector general of police in the Kashmir valley, SM Sahai, has dismissed the demand, saying the police have investigated all cases of disappearances reported to it and have registered cases for investigation wherever necessary.
The APDP says more than 8,000 people have disappeared in Kashmir in the past two decades.
The government has given conflicting figures, ranging from 3,700 to 111.
Non-Pakis are Welcome here!
As you might have gone through the welcome message of this part of the forum. This forum is dedicated to answering the confusions all Non-Pakis (even Pakis born and bred abroad ) who might have any misconceptions about Pakistan, be it about terrorism, crime, corruption or anything. If you want to clear off anything or want to know the reasons why Pakis do this and that then please post your questions over here in this section (that is [b]" Misapprehensions of the world about Pakistan"[/b] under the heading of [b]"Pakistan in Todays time"[/b] on the main page of this forum). We will try out level best to answer you.
I would also invite the prominent members of this forum to help us answer those questions and express their opinion.
I would also invite the prominent members of this forum to help us answer those questions and express their opinion.
Welcome Message...
About 10 years back Pakistan was known to be the land of engineers, doctors and educationists. As a growing concern, during the past 10 years this layer of intellectuals have been under-covered by even those countries who wouldn’t know what is Pakistan?
This section is a prism to the light of Pakistan and would help to disperse the misconceptions of non Pakistanis with a crystal clear insight into the life, ethics and values of Muslims and Pakistanis.
We welcome all non Pakistanis who share any delusions about Pakistan and at the same time would appreciate the respectable writers of this forum to clear off those fallacies. This forum can prove to be an effective way of tuning the minds of Non-Pakis to those of Pakis and will also help them realise how we walk through different walks of life in our shoes.
We request the writers who are particularly interested in trepidation of the nation of Pakistan and would welcome any articles, writings or discussions as such.
This section is a prism to the light of Pakistan and would help to disperse the misconceptions of non Pakistanis with a crystal clear insight into the life, ethics and values of Muslims and Pakistanis.
We welcome all non Pakistanis who share any delusions about Pakistan and at the same time would appreciate the respectable writers of this forum to clear off those fallacies. This forum can prove to be an effective way of tuning the minds of Non-Pakis to those of Pakis and will also help them realise how we walk through different walks of life in our shoes.
We request the writers who are particularly interested in trepidation of the nation of Pakistan and would welcome any articles, writings or discussions as such.
Questions or confusions of non muslims about muslims in..
Questions or confusions of non muslims about muslims in general and terrorism in particular in the light of Islam/Quran
PART 1
A few days ago I was asked to write on this topic and I feel it an honour,
BISMILAHIREHMANIRAHIM
The following are some of the confusions in general non muslims have:(these ae the petty issues)
-they think we worship prophet MUhammad (As a historian once wrote we worship a satue called "mohamet")
-they think we all speak arabic
-they belive that we hate art and learning
-they think we dislike women's rights
-and a lot more....
the following are some blunders they create about jihad:
-they think jihad is only by sword
-they belive jihad is to kill people for nothing
-they consider jihad a platform of muslims for world domination
-and a lot more...
here i have listed some things I know from personal experience:
-they think we are killers
-they assume we fast to torture ourselves
-they consider our religion diffucult to understand
-they are 24 hours fearing muslims
-and a lot more...
here are some questions non mulims may/do ask:
-why does islam mean peace when it talks of jihad, i.e. holy WAR?
-why do muslims say Allah?
-why do muslims need to 're program' themselves?
-why do they keep beards and yet shave off moustashes?
-and many more....
here are the true tachings if islam, I know from my knlodge and understanding:
Islam is a religion of peace where blood shed is only the LAST choice as it is a religion that not only purifies man, it also DISCPLINENCES man. WHile the word Jihad means to struglle, for what? well, for perfection of purity, i.e. inward and outward cleanliness. the first and OBLIGATORY jihad is known as jihadunNAFS, which is to wage war against evil in one's own self, only then can you raise arms against enemies of Islam. WHO ARE THE ENEMEIES? THE JEWS? THE CHRISTAINS? WHO? well, the answer is simple, no one naton can be said to be against I slam, (but EXCEPT for jews)rather, we need to think individualy that who is our ally and who is are enemy. WE ARE PROHBITED TO ATTACK! we may only defend each other, which then is compulsory....
this was part 1 i shall continue this way....
PART 1
A few days ago I was asked to write on this topic and I feel it an honour,
BISMILAHIREHMANIRAHIM
The following are some of the confusions in general non muslims have:(these ae the petty issues)
-they think we worship prophet MUhammad (As a historian once wrote we worship a satue called "mohamet")
-they think we all speak arabic
-they belive that we hate art and learning
-they think we dislike women's rights
-and a lot more....
the following are some blunders they create about jihad:
-they think jihad is only by sword
-they belive jihad is to kill people for nothing
-they consider jihad a platform of muslims for world domination
-and a lot more...
here i have listed some things I know from personal experience:
-they think we are killers
-they assume we fast to torture ourselves
-they consider our religion diffucult to understand
-they are 24 hours fearing muslims
-and a lot more...
here are some questions non mulims may/do ask:
-why does islam mean peace when it talks of jihad, i.e. holy WAR?
-why do muslims say Allah?
-why do muslims need to 're program' themselves?
-why do they keep beards and yet shave off moustashes?
-and many more....
here are the true tachings if islam, I know from my knlodge and understanding:
Islam is a religion of peace where blood shed is only the LAST choice as it is a religion that not only purifies man, it also DISCPLINENCES man. WHile the word Jihad means to struglle, for what? well, for perfection of purity, i.e. inward and outward cleanliness. the first and OBLIGATORY jihad is known as jihadunNAFS, which is to wage war against evil in one's own self, only then can you raise arms against enemies of Islam. WHO ARE THE ENEMEIES? THE JEWS? THE CHRISTAINS? WHO? well, the answer is simple, no one naton can be said to be against I slam, (but EXCEPT for jews)rather, we need to think individualy that who is our ally and who is are enemy. WE ARE PROHBITED TO ATTACK! we may only defend each other, which then is compulsory....
this was part 1 i shall continue this way....
Face Care Routine
Women who wear make-up should carry out a routine of cleansing.
CLEANSING
Women who wear make-up should carry out a routine of cleansing, toning and moisturing each evening, as well as washing the face in the morning. Cleansing will remove old make-up and the grime and grease that have been accumulated during the day.
Remove mascara with a cotton bud dipped in eye-dipped in eye-cleansing lotion. To make the job easier keep your hair off your face.
Remove the eyeshadow by gently wiping it off with a pad of clean cotton wool moistened with eye-cleansing lotion.
Pour a little face cleansing cream into the palm of one hand and dab it generously over the nose, chin, forehead and cheeks---using two fingers of the other hand.
Massage the cream into the skin, starting under the throat, using a gentle upward motion.
Continue massaging the cream up to the forehead, using the fingertips.
Gently massage the cream from the eyes to the nose.
Massage cream back over the chin, which is particularly prone to blackheads. Use the index finger.
Remove the cream from the face with tissue pads in each hand. Start under the chin and work over the cheeks and on to the forehead
TONING
Toners remove all traces of dirt, make-up or cleanser that remain after cleansing.
Immediately after cleansing apply toner to the forehead and cheeks on a pad of corron wool
Apply the toner to the crevices around the nose.
Apply the toner to the crevices around the chin.
MOISTURIZING
Without moisture, the skin will not remain smooth and supple. The face is exposed to the drying effect of the weather, so moisturisers -- which form a film over the skin -- contain and augment the natural moisture.
Using the tips ofthe fingers, dot moisturising cream lightly all over the face.
Press the fingers of both hands into the centre of the forehead and work the cream slowly outwards. Pat the cream gentlyaround the eyes.
Work the cream around the jawline, chin and mouth with the middle fingers of both hands.
Massage the cream over the throat with alternating hands, using upward strokes from collar-bone to chin.
CLEANSING
Women who wear make-up should carry out a routine of cleansing, toning and moisturing each evening, as well as washing the face in the morning. Cleansing will remove old make-up and the grime and grease that have been accumulated during the day.
Remove mascara with a cotton bud dipped in eye-dipped in eye-cleansing lotion. To make the job easier keep your hair off your face.
Remove the eyeshadow by gently wiping it off with a pad of clean cotton wool moistened with eye-cleansing lotion.
Pour a little face cleansing cream into the palm of one hand and dab it generously over the nose, chin, forehead and cheeks---using two fingers of the other hand.
Massage the cream into the skin, starting under the throat, using a gentle upward motion.
Continue massaging the cream up to the forehead, using the fingertips.
Gently massage the cream from the eyes to the nose.
Massage cream back over the chin, which is particularly prone to blackheads. Use the index finger.
Remove the cream from the face with tissue pads in each hand. Start under the chin and work over the cheeks and on to the forehead
TONING
Toners remove all traces of dirt, make-up or cleanser that remain after cleansing.
Immediately after cleansing apply toner to the forehead and cheeks on a pad of corron wool
Apply the toner to the crevices around the nose.
Apply the toner to the crevices around the chin.
MOISTURIZING
Without moisture, the skin will not remain smooth and supple. The face is exposed to the drying effect of the weather, so moisturisers -- which form a film over the skin -- contain and augment the natural moisture.
Using the tips ofthe fingers, dot moisturising cream lightly all over the face.
Press the fingers of both hands into the centre of the forehead and work the cream slowly outwards. Pat the cream gentlyaround the eyes.
Work the cream around the jawline, chin and mouth with the middle fingers of both hands.
Massage the cream over the throat with alternating hands, using upward strokes from collar-bone to chin.
Winter & Cold Weather Tips
Cold weather can be a real drag. Freezing temperatures, bitter wind-chill factors, even frostbite can take their toll on health, motivation and productivity.
Here are some tips to keep you warm and well all winter long.
Get Physical
The temperature of each body part is directly related to blood flow to that area. When the outside temperature drops your body automatically directs blood vessels near the surface of the skin to constrict in order to redirect blood flow toward vital internal organs like the heart and brain. It is the body's way of keeping vital organs warm and working. Hands and feet, which have many blood vessels at the skin's surface, are particularly sensitive to this process and lose alot of warming blood as a result.
Eat to Heat
Eating is another antidote to cold, since the digestion proocess produces heat. Choose something hot. Although the amount of actual heat ingested is small, hot foods and beverages give the nervous system a warmth signal that encourages blood flow to the extremities. Spicy foods will also do this.
While hot coffee and tea may seem like perfect warmer-uppers, caffeine actually constricts blood vessels, making extremities colder. Alcohol is another poor choice when you're chilled. Alcohol is dehydrating and may supress shivering, the involuntary muscle contractions through which the body warms itself. Tobacco also constricts blood vessels and acts to cool the body.
Learn Layering
Air trapped between layers of clothes insulates better than a single heavy garment. Here are the basics.
Layer 1
Start with an undershirt or long johns in fabrics which trap body heat and wick moisture away from skin. Socks should be made of wool or wick-dry synthetics like Coolmax.
Layer 2
Wear long-sleeved cotton denim or flannel shirts which allow moisture to evaporate.
Layer 3
Pants and vests made of wool keep body core warm without bulk. Waterproof boots with felt liners or other insulation keep feet dry and warm.
Layer 4
Choose coats and jackets with fleece linings and outer shells made of wind and water-resistant nylon. Fleece is the fabric favored by professional skiers and mountain climbers because it retains natural body warmth even when wet and has a very high "warmth to weight" ratio making it effective without being bulky.
Layer 5
Hats and neck warmers go a long way in keeping the entire body warm, since we lose more than half our body heat from our heads.
Hot Rods
Keep you Warm. . . Even in Freezing Temperatures
Hot Rods Garmets and Hot Rods Warming Packs are in a class by themselves when it comes to protecting you against winter's worst weather conditions. Simply slip air-activated, time release Hot Rods Warming Packs into specially designed pockets of Hot Rods Bandanas, Headbands, Hats, Neckwarmers, or Vests to experience super warming, go everywhere, long lasting heat action. Warming Packs are also great for use in gloves, shoes and pockets.
Here are some tips to keep you warm and well all winter long.
Get Physical
The temperature of each body part is directly related to blood flow to that area. When the outside temperature drops your body automatically directs blood vessels near the surface of the skin to constrict in order to redirect blood flow toward vital internal organs like the heart and brain. It is the body's way of keeping vital organs warm and working. Hands and feet, which have many blood vessels at the skin's surface, are particularly sensitive to this process and lose alot of warming blood as a result.
Eat to Heat
Eating is another antidote to cold, since the digestion proocess produces heat. Choose something hot. Although the amount of actual heat ingested is small, hot foods and beverages give the nervous system a warmth signal that encourages blood flow to the extremities. Spicy foods will also do this.
While hot coffee and tea may seem like perfect warmer-uppers, caffeine actually constricts blood vessels, making extremities colder. Alcohol is another poor choice when you're chilled. Alcohol is dehydrating and may supress shivering, the involuntary muscle contractions through which the body warms itself. Tobacco also constricts blood vessels and acts to cool the body.
Learn Layering
Air trapped between layers of clothes insulates better than a single heavy garment. Here are the basics.
Layer 1
Start with an undershirt or long johns in fabrics which trap body heat and wick moisture away from skin. Socks should be made of wool or wick-dry synthetics like Coolmax.
Layer 2
Wear long-sleeved cotton denim or flannel shirts which allow moisture to evaporate.
Layer 3
Pants and vests made of wool keep body core warm without bulk. Waterproof boots with felt liners or other insulation keep feet dry and warm.
Layer 4
Choose coats and jackets with fleece linings and outer shells made of wind and water-resistant nylon. Fleece is the fabric favored by professional skiers and mountain climbers because it retains natural body warmth even when wet and has a very high "warmth to weight" ratio making it effective without being bulky.
Layer 5
Hats and neck warmers go a long way in keeping the entire body warm, since we lose more than half our body heat from our heads.
Hot Rods
Keep you Warm. . . Even in Freezing Temperatures
Hot Rods Garmets and Hot Rods Warming Packs are in a class by themselves when it comes to protecting you against winter's worst weather conditions. Simply slip air-activated, time release Hot Rods Warming Packs into specially designed pockets of Hot Rods Bandanas, Headbands, Hats, Neckwarmers, or Vests to experience super warming, go everywhere, long lasting heat action. Warming Packs are also great for use in gloves, shoes and pockets.
Weight loss Tips
Need some help with your weight loss? Below are some great weight loss tips to help you that extra bit, these weight loss tips offers pointers for pratical, effective weight loss tactics. Tips include healthy eating advice, support, exercise, preparation of food and much more. Enjoy!
1. To make a delicious low fat mayonnaise simply combine one teaspoon Dijon mustard or one teaspoon satay sauce with low fat yoghurt.
2. Avoid skipping meals. Eating increases your matabolism, thus skipping meals can 'trick' your body into slowing down its metabolism in an attempt to conserve calories during a period it perceives as a situation where limited fuel is available.
3. Stuffing vegetables such as capsicum and zucchini with tasty fillings of mince chicken, meat or tuna are easy to do and very healthy and low fat.
4. Pita bread roll ups or wraps with salad fillings, are great for picnics, school lunches or to take to work.
5. Exerise, exercise, exercise! Exercise increases your metabolism and burning off excess fat. When is the best time to exercise? Our metabolism slows down about 8 hours after we wake up, so 30 minutes of exercise in the evening, before dinner will increase your metabolism for about two to three more hours just when it was starting to slow down. This produces a significant increase in fat burned off, even after the exercise is over.
6. Adding alfalfa or mung beans to your salad brings in extra iron.
7. Good cooking and healthy eating begins with learning about nutrition and how to prepare healthy recipes.
8. Plan the week's family menus in advance and just purchase those ingredients at a once weekly shopping trip.
9. Be positive! The more you feel good about yourself the easier and faster it is to lose weight.
10. Learn how to make over family favourite recipes by cutting out fats, salt and sugar. Substitute non fat yoghurt for cream, stir fry minus oil and use herbs and spices instead of salt for flavour.
11. Please consult your doctor before beginning an exercise or weight loss program.
12. Eat slowly and chew each bite completely to decrease your appetite
13. Eat three small meals and two snacks daily instead of two or three huge meals.
14. It's a myth that you need oil to stir fry! Use chicken stock instead and cut down on hidden fat.
15. There is more fat in a plate of toasted muesli than a plate of bacon and eggs! Purchase non-toasted muesli instead.
16. Avoid removing the skins of fruits and vegetables - most of the nutrients are concentrated just under the skin.
17. Hot water with a squeeze of lemon before breakfast get the metabolism going for the day, helps prevent constipation and is excellent for the skin.
18. The best source of vegetable protein is from soya beans or tofu. All legumes provide some protein, so include lentils, lima beans etc into casseroles and soups.
19. Find a weight loss "buddy," club, or support group. This will help you stay with your weight loss program.
20. Though difficult, try not eating 3 hours or more before bed time.
21. I cut up a whole watermelon and leave it in the fridge to snack on over a few days. it is sweet, juicy, yummy and filling. it really has helped me because when i go to the fridge looking for something when i see the watermelon it stops me having something more calorie laden. having it handy so that it is just as easy to eat as a biscuit or whatever makes the world of difference. eating at night time is my downfall too. i cant just not eat at night so i allow for it in my daily eating. i have those 97%fat free rice crackers and/or fruit or air popped popcorn. for me i just cant not eat at night time. i find i dont sleep very well if i go from dinner time to breakfast without anything. although we do eat dinner very early (around 5.30) because we like to eat with the kids. i think it is best to know your weaknesses and try to work around them. also, i dont think it can be said too many times - drinking water makes all the difference.
22. Make pasta your fast food choice - you can prepare a pasta meal and salad in 10-12 minutes.
23. Chilli helps to speed up metabolism - even the milder varieties.
24. Omelettes can be made just using egg whites! A dramatic reduction in fat.
25. Limit salt in cooking. Other names for salt include baking soda, baking powder, MSG and soya sauce.
26. For low fat gravy, drop ice cubes into the baking tray. Fat will stick to the ice cubes and can then be removed.
27. Chew sugarless gum. It speeds up the digestive system, burning more calories, and sometimes kills a craving.
28. Drinking hot water as appose to cold water can increase the speed of your metabolism and burn more calories.
29. Make casseroles the day before use. Refrigerate and skim fat from the top before re heating.
30. Always eat before you go food shopping and always prepare a shopping list. Only purchase food which relates to your weekly menu plan and don't be tempted to buy goodies.
1. To make a delicious low fat mayonnaise simply combine one teaspoon Dijon mustard or one teaspoon satay sauce with low fat yoghurt.
2. Avoid skipping meals. Eating increases your matabolism, thus skipping meals can 'trick' your body into slowing down its metabolism in an attempt to conserve calories during a period it perceives as a situation where limited fuel is available.
3. Stuffing vegetables such as capsicum and zucchini with tasty fillings of mince chicken, meat or tuna are easy to do and very healthy and low fat.
4. Pita bread roll ups or wraps with salad fillings, are great for picnics, school lunches or to take to work.
5. Exerise, exercise, exercise! Exercise increases your metabolism and burning off excess fat. When is the best time to exercise? Our metabolism slows down about 8 hours after we wake up, so 30 minutes of exercise in the evening, before dinner will increase your metabolism for about two to three more hours just when it was starting to slow down. This produces a significant increase in fat burned off, even after the exercise is over.
6. Adding alfalfa or mung beans to your salad brings in extra iron.
7. Good cooking and healthy eating begins with learning about nutrition and how to prepare healthy recipes.
8. Plan the week's family menus in advance and just purchase those ingredients at a once weekly shopping trip.
9. Be positive! The more you feel good about yourself the easier and faster it is to lose weight.
10. Learn how to make over family favourite recipes by cutting out fats, salt and sugar. Substitute non fat yoghurt for cream, stir fry minus oil and use herbs and spices instead of salt for flavour.
11. Please consult your doctor before beginning an exercise or weight loss program.
12. Eat slowly and chew each bite completely to decrease your appetite
13. Eat three small meals and two snacks daily instead of two or three huge meals.
14. It's a myth that you need oil to stir fry! Use chicken stock instead and cut down on hidden fat.
15. There is more fat in a plate of toasted muesli than a plate of bacon and eggs! Purchase non-toasted muesli instead.
16. Avoid removing the skins of fruits and vegetables - most of the nutrients are concentrated just under the skin.
17. Hot water with a squeeze of lemon before breakfast get the metabolism going for the day, helps prevent constipation and is excellent for the skin.
18. The best source of vegetable protein is from soya beans or tofu. All legumes provide some protein, so include lentils, lima beans etc into casseroles and soups.
19. Find a weight loss "buddy," club, or support group. This will help you stay with your weight loss program.
20. Though difficult, try not eating 3 hours or more before bed time.
21. I cut up a whole watermelon and leave it in the fridge to snack on over a few days. it is sweet, juicy, yummy and filling. it really has helped me because when i go to the fridge looking for something when i see the watermelon it stops me having something more calorie laden. having it handy so that it is just as easy to eat as a biscuit or whatever makes the world of difference. eating at night time is my downfall too. i cant just not eat at night so i allow for it in my daily eating. i have those 97%fat free rice crackers and/or fruit or air popped popcorn. for me i just cant not eat at night time. i find i dont sleep very well if i go from dinner time to breakfast without anything. although we do eat dinner very early (around 5.30) because we like to eat with the kids. i think it is best to know your weaknesses and try to work around them. also, i dont think it can be said too many times - drinking water makes all the difference.
22. Make pasta your fast food choice - you can prepare a pasta meal and salad in 10-12 minutes.
23. Chilli helps to speed up metabolism - even the milder varieties.
24. Omelettes can be made just using egg whites! A dramatic reduction in fat.
25. Limit salt in cooking. Other names for salt include baking soda, baking powder, MSG and soya sauce.
26. For low fat gravy, drop ice cubes into the baking tray. Fat will stick to the ice cubes and can then be removed.
27. Chew sugarless gum. It speeds up the digestive system, burning more calories, and sometimes kills a craving.
28. Drinking hot water as appose to cold water can increase the speed of your metabolism and burn more calories.
29. Make casseroles the day before use. Refrigerate and skim fat from the top before re heating.
30. Always eat before you go food shopping and always prepare a shopping list. Only purchase food which relates to your weekly menu plan and don't be tempted to buy goodies.
Stay Healthy With Water Therapy
Drink six (6) glasses of water (1.5 liters) everyday and avoid medicine, tablets, injections, diagnosis,doctor fees, etc.
You can never believe before practicing. Have a look at the list of diseases that can be cured by Water Therapy.
Blood Pressure / Hypertension
Anemia (Blood Shortage)
Rheumatism (Pain in joints / muscles)
General Paralysis
Obesity
Arthritis
Sinusitis
Tachycardia
Giddiness
Cough
Leukemia
Asthma
Bronchitis
Pulmonary Tuberculosis
Meningitis
Kidney Stones
Hyper Acidity
Dysentery
Gastroenteritis
Uterus Cancer
Rectal Piodapse
onstipation
Hostorthobics
Diabetes
Eye Diseases
Ophthalmic Hemorrhage & Opthalmia(Reddisheye)
Irregular Menstruation
Breast Cancer
Laryngitis
Headache
Leukemia
Urogenital Diseases
Therapy Procedure
Early morning, after you get up from bed,(without even brushing your teeth) drink 1.5 liters ofwater i.e., 5 to 6 glasses. You may wash your face thereafter.
Here it is very essential to note that nothing else, neither drinks nor solid food of any sort shouldbe taken within 1 hour before and after drinking these1.5 liters of water.
It is also to be strictly observed that non-alcoholic drinks should be taken the previous night.
If required, boiled and filtered water may beused for this purpose.
It is difficult to drink 1.5 liters of waterat one time, but you will get used to it gradually.
Initially, while practicing you may drink four glasses first and to balance two glasses after a gap of two minutes.
You may find the necessity to urinate 2 to 3 times within an hour, but it will become normal afterquite some time.
By Research and Experience
The following diseases are observed to becured with this therapy within the indicated days asbelow:
Constipation - 1 day
Acidity - 2 days
Diabetes - 7 days
Cancer - 4 weeks
Pulmonary TB - 3 months
BP & Hypertension - 4 weeks
Note
It is advised that persons suffering from Arthritis or Rheumatism should practice this therapy thrice a day, i.e. morning, midday and night, 1 hour before mealsfor one week; and twice a day subsequently until the disease disappears.
How Does Pure Water Act?
Consuming ordinary drinking water by the rightmethod purifies human body. It renders the colon more effective by forming new fresh blood, known in medicalterms as " Haematopaises". That the mucous folds ofthe colon and intestines are activated by this methodis an undisputed fact, just as the theory that themucous fold produces new fresh blood.
If the colon is cleansed then the nutrients of the food taken several times a day will be absorbedand by the action of the mucous folds they are turned into fresh blood. The blood is all-important in curingailments and restoring health and for this watershould be consumed in a regular pattern.
You can never believe before practicing. Have a look at the list of diseases that can be cured by Water Therapy.
Blood Pressure / Hypertension
Anemia (Blood Shortage)
Rheumatism (Pain in joints / muscles)
General Paralysis
Obesity
Arthritis
Sinusitis
Tachycardia
Giddiness
Cough
Leukemia
Asthma
Bronchitis
Pulmonary Tuberculosis
Meningitis
Kidney Stones
Hyper Acidity
Dysentery
Gastroenteritis
Uterus Cancer
Rectal Piodapse
onstipation
Hostorthobics
Diabetes
Eye Diseases
Ophthalmic Hemorrhage & Opthalmia(Reddisheye)
Irregular Menstruation
Breast Cancer
Laryngitis
Headache
Leukemia
Urogenital Diseases
Therapy Procedure
Early morning, after you get up from bed,(without even brushing your teeth) drink 1.5 liters ofwater i.e., 5 to 6 glasses. You may wash your face thereafter.
Here it is very essential to note that nothing else, neither drinks nor solid food of any sort shouldbe taken within 1 hour before and after drinking these1.5 liters of water.
It is also to be strictly observed that non-alcoholic drinks should be taken the previous night.
If required, boiled and filtered water may beused for this purpose.
It is difficult to drink 1.5 liters of waterat one time, but you will get used to it gradually.
Initially, while practicing you may drink four glasses first and to balance two glasses after a gap of two minutes.
You may find the necessity to urinate 2 to 3 times within an hour, but it will become normal afterquite some time.
By Research and Experience
The following diseases are observed to becured with this therapy within the indicated days asbelow:
Constipation - 1 day
Acidity - 2 days
Diabetes - 7 days
Cancer - 4 weeks
Pulmonary TB - 3 months
BP & Hypertension - 4 weeks
Note
It is advised that persons suffering from Arthritis or Rheumatism should practice this therapy thrice a day, i.e. morning, midday and night, 1 hour before mealsfor one week; and twice a day subsequently until the disease disappears.
How Does Pure Water Act?
Consuming ordinary drinking water by the rightmethod purifies human body. It renders the colon more effective by forming new fresh blood, known in medicalterms as " Haematopaises". That the mucous folds ofthe colon and intestines are activated by this methodis an undisputed fact, just as the theory that themucous fold produces new fresh blood.
If the colon is cleansed then the nutrients of the food taken several times a day will be absorbedand by the action of the mucous folds they are turned into fresh blood. The blood is all-important in curingailments and restoring health and for this watershould be consumed in a regular pattern.
Chicken Pakoray
Hi!! 
Here is a really good recipe...
hope u like it!!
Ingredients
325 grm. boneless chicken pieces
1 cup water
1 medium onion coarsely chopped
2-3 cloves garlic (Lehsan)
1-2 green chilies coarsely chopped
Handful of coriander (Dhaniya) leaves
125 gm besan flour
1 tsp. coriander (Dhaniya) powder
1 tsp. ground cumin seeds(Zeera)
½ tsp. garam masala
½ tsp. chili (Lal Mirch) powder
1 tsp. salt or according to taste
1 pinch soda bicarbonate
Oil for deep-frying
Instructions
Put the onion, garlic, green chilies and coriander with half the water in the blender and blend to a fine paste.
In a bowl mix together the besan flour, dhaniya powder, zeera, garam masala, chili powder, salt and soda.
Add the blended liquid and rest of the water and mix well to forma thick paste.
Put in the chicken pieces and mix well so that the chicken is well coated with this mixture.
Deep fry in hot oil till golden brown. Serve with ketchup or mint chutney.
Enjoy and have funn!!!
Here is a really good recipe...
hope u like it!!
Ingredients
325 grm. boneless chicken pieces
1 cup water
1 medium onion coarsely chopped
2-3 cloves garlic (Lehsan)
1-2 green chilies coarsely chopped
Handful of coriander (Dhaniya) leaves
125 gm besan flour
1 tsp. coriander (Dhaniya) powder
1 tsp. ground cumin seeds(Zeera)
½ tsp. garam masala
½ tsp. chili (Lal Mirch) powder
1 tsp. salt or according to taste
1 pinch soda bicarbonate
Oil for deep-frying
Instructions
Put the onion, garlic, green chilies and coriander with half the water in the blender and blend to a fine paste.
In a bowl mix together the besan flour, dhaniya powder, zeera, garam masala, chili powder, salt and soda.
Add the blended liquid and rest of the water and mix well to forma thick paste.
Put in the chicken pieces and mix well so that the chicken is well coated with this mixture.
Deep fry in hot oil till golden brown. Serve with ketchup or mint chutney.
Enjoy and have funn!!!
Classic Breakfast Recipe
Hey !!!
Ingredients
Puri
2 cups white flour (maida) & ½ Cup Aata
(makes about 15 puris)
Oil for deep frying
Aloo ki Bhujya
250 grm. potato
½ tsp. salt
½ tsp chili (Lal Mirch) powder
¼ tsp. turmeric (Haldi) powder
½ tsp. onion seeds (Kalonji)
Cholay
½ cup boiled Chanay
¼ tsp. salt
¼ tsp baking soda
¼ tsp cumin seeds (Zeera) powder
¼ tsp crushed whole red chilies
1/8 tsp. turmeric (Haldi) powder
1/8 tsp garam masala powder
Halva
2 tbs. semolina (Suji)
2 tbs. ghee
3 tbs. sugar
3 green cardamom (Chhoti Ilaichi) seeds
A pinch of yellow food color(optional)
Instructions
Puri
Mix maida and flour. Make the dough with 1 cup of water using 2 tsp oil to help in making dough. Make into small puris (pancake like)
as flat as you can and deep fry in hot oil.
Aaloo Ki Bhujya
Cut the potatoes into small cubes.
Add spices, 1 cup of water and leave on low heat.
When soft, mash lightly.
Cholay
In a pot put softened Chana, 1½ cup water and add spices.
Cook till very tender. Mix and mash slightly.
Cook till bubbles appear then remove from heat.
Halva
Put the Suji and ghee in a pot along with
Ilaichi seeds and fry until slightly brown
on very low heat.
Meanwhile combine sugar and 1 cup of water to make syrup. Add this to the Suji and cook on low heat to desired consistency.
If you want to color the halwa add the color to the syrup before pouring it into the Suji.
Serve with Achaar or Yogurt.
Serving: 2 to 3 persons
Ingredients
Puri
2 cups white flour (maida) & ½ Cup Aata
(makes about 15 puris)
Oil for deep frying
Aloo ki Bhujya
250 grm. potato
½ tsp. salt
½ tsp chili (Lal Mirch) powder
¼ tsp. turmeric (Haldi) powder
½ tsp. onion seeds (Kalonji)
Cholay
½ cup boiled Chanay
¼ tsp. salt
¼ tsp baking soda
¼ tsp cumin seeds (Zeera) powder
¼ tsp crushed whole red chilies
1/8 tsp. turmeric (Haldi) powder
1/8 tsp garam masala powder
Halva
2 tbs. semolina (Suji)
2 tbs. ghee
3 tbs. sugar
3 green cardamom (Chhoti Ilaichi) seeds
A pinch of yellow food color(optional)
Instructions
Puri
Mix maida and flour. Make the dough with 1 cup of water using 2 tsp oil to help in making dough. Make into small puris (pancake like)
as flat as you can and deep fry in hot oil.
Aaloo Ki Bhujya
Cut the potatoes into small cubes.
Add spices, 1 cup of water and leave on low heat.
When soft, mash lightly.
Cholay
In a pot put softened Chana, 1½ cup water and add spices.
Cook till very tender. Mix and mash slightly.
Cook till bubbles appear then remove from heat.
Halva
Put the Suji and ghee in a pot along with
Ilaichi seeds and fry until slightly brown
on very low heat.
Meanwhile combine sugar and 1 cup of water to make syrup. Add this to the Suji and cook on low heat to desired consistency.
If you want to color the halwa add the color to the syrup before pouring it into the Suji.
Serve with Achaar or Yogurt.
Serving: 2 to 3 persons
Gol Gappa
Gol gappa can be bought from Indian supermarkets or chaat shops in bags ready to be filled. It is very tedious to make them at home, as they need to be fully puffed up.
If pani poori masala is not available, mix 1/4 tsp chilli powder, 1 tsp cumin powder, 1 tsp kala namak, 1 tbsp tamarind pulp and a pinch of salt.
Ingredients
250g gol gappa
125g black chickpeas
100g steamed bean sprouts (lentils should just begin to sprout) - optional
125g potatoes, boiled and coarsely mashed
1 bunch of mint leaves
1/2 bunch of coriander leaves
salt to taste
1/4 tsp chilli powder
6 tbsp pani poori masala
mint chutney
tamarind chutney
Method
Grind the mint and coriander leaves into a paste.
Mix pani poori masala in 2 litres of cold water. Add mint and coriander paste and the ice cubes.
Wash chick peas and soak overnight. Next day, boil in a pan or pressure cook with water and salt, until soft. Drain and keep aside.
Add salt, chilli powder to the potatoes and mix in the chick peas and the bean sprouts, if using.
Make a hole on one side in each gol gappa, and fill it with a teaspoon of the potato mixture.
Top with a little mint and tamarind chutney.
To eat, dip each gol gappa into the prepared water and eat.
For a party, place the filled gol gappas on a serving dish. Serve the prepared water in a large container. The guests would pour the water into individual serving bowls, dip the gol gappas and eat.
If pani poori masala is not available, mix 1/4 tsp chilli powder, 1 tsp cumin powder, 1 tsp kala namak, 1 tbsp tamarind pulp and a pinch of salt.
Ingredients
250g gol gappa
125g black chickpeas
100g steamed bean sprouts (lentils should just begin to sprout) - optional
125g potatoes, boiled and coarsely mashed
1 bunch of mint leaves
1/2 bunch of coriander leaves
salt to taste
1/4 tsp chilli powder
6 tbsp pani poori masala
mint chutney
tamarind chutney
Method
Grind the mint and coriander leaves into a paste.
Mix pani poori masala in 2 litres of cold water. Add mint and coriander paste and the ice cubes.
Wash chick peas and soak overnight. Next day, boil in a pan or pressure cook with water and salt, until soft. Drain and keep aside.
Add salt, chilli powder to the potatoes and mix in the chick peas and the bean sprouts, if using.
Make a hole on one side in each gol gappa, and fill it with a teaspoon of the potato mixture.
Top with a little mint and tamarind chutney.
To eat, dip each gol gappa into the prepared water and eat.
For a party, place the filled gol gappas on a serving dish. Serve the prepared water in a large container. The guests would pour the water into individual serving bowls, dip the gol gappas and eat.
french salad "niçoise"
| french salad "niçoise" | |
| 2 small potatoes—peeled and cut into bite-size cubes 16 green beans—ends trimmed and halved 4 cups butter lettuce leaves—washed and dried 2 tomatoes—cut into wedges ¼ red onion—thinly sliced and separated into rings 3 eggs—hard-boiled, peeled and quartered 16 black olives (Niçoise are ideal) 3 tablespoons extra virgin olive oil 1 clove garlic—minced (crushed) ½ teaspoon mustard ½ teaspoon salt ½ teaspoon freshly ground black pepper STEAM the potatoes for until tender (around 8-10 minutes), adding the beans for the last 5 minutes of cooking, then set aside to cool. ARRANGE the lettuce, potatoes, beans, tomatoes, onion, eggs and olives on a serving platter. PLACE the remaining ingredients in a small jar with a screw-top lid and shake to combine. POUR the dressing evenly over the salad to serve. | |
sushi
| sushi | |
| how to make inside out sushi Step 1 - "Tail-chop". Take five fresh, large shrimps, and with a sharp knife cut off the tails(don't cut too much though, no more than just the tail) on three of those shrimps. The remaining two are optional, I prefer to leave two with the tail on so that at the end the tails stick out of the roll. But if you don't find that thought too attractive - go ahead and cut all five tails. Step 2 - " Skewering around ". One major problem when cooking shrimps is they tend to shrink fast, and they tend to curl. Since we would like to have them straight to fit our roll - we are going to have to fry them on a skewer, as presented below: Step 3 - "Tempuring" It's now time to make the tempura batter. There are many ways to make tempura batter from scratch, but we are going to make it from pre made tempura powder (it's basically a mixture of different flours). Making tempura from a bag is pretty simple - pure about one glass of powder into a bowl. Add similar amount of cold water. Stir until you get a solid mixture - not too thick, but thick enough to hold on the shrimps. Add water/tempura to get your blend prefect thick. Step 4 - "The big dip ". Get your "shrimps on a stick" covered with tempura any way you wish. You can pure it on, dip it, drown it - anyway you want as long is it perfectly covered with tempura at the end of the process. Step 5 - "The deep fry ". Deep fry the shrimps on a stick (now covered with tempura) for 2-3min until it gets brownish. Step 6 - "Sticking out " This is very important! You must remember to take the skewer out after frying, you don't want to find out you didn't too late! Step 7 - "Roll it up, N' cut it down " The major part of this guide is gone through - the rest is to roll the tempura fried shrimps inside out or in any other way you prefer. normally we would cut it to 6-8 pieces/rolls | |
Chicken nuggets
Chicken nuggets
Ingredients
1/2 kg boneless chicken
1 egg
1 tsp sugar
1 tbsp flour
1 tbsp cornflour
1 tsp black pepper
1 tsp white pepper
Salt to taste
Oil for frying
Method
Mix all the ingredients and roll in breadcrumbs. Deep fry and serve with French fries.Don't forget to say your prayers
before and after ur meals...
Ingredients
1/2 kg boneless chicken
1 egg
1 tsp sugar
1 tbsp flour
1 tbsp cornflour
1 tsp black pepper
1 tsp white pepper
Salt to taste
Oil for frying
Method
Mix all the ingredients and roll in breadcrumbs. Deep fry and serve with French fries.Don't forget to say your prayers
before and after ur meals...
Chocolate Vanilla Marble Cake
Chocolate Vanilla Marble Cake
This is a very moist and rich cake, perfect for coffee morning and tea party.
• Serves 6 people. • Preparation Time: 15 minutes. • Cooking Time: 50 minutes.
Ingredients :
1 3\4 cups flour , 1\2 teaspoon baking soda , 1 1\2 teaspoons baking powder , 2 tablespoons cocoa powder
unsweetened , 1 1\2 teaspoons oil, corn , 1\2 cup oil , 1 1\4 cup sugar , 3 medium eggs , 1\2 cup water , 2 teaspoons
vanilla , 1\2 cup sugar, confectioners' , 3-5 tablespoons , orange juice , 3 tablespoons orange zest grated .
Instructions :
1. Preheat the oven to 350F. Generously grease a 10 by 4 inch loaf pan. Line the bottom of the pan with parchment
paper. 2. In a bowl, swift together the flour, baking soda, baking powder and 1\4 teaspoon salt. Keep aside. 3. In a small
bowl mix together cocoa and oil and blend well to make thick paste. Add 1or 2 more drops of oil if the mixture is difficult
to stir. 4. In the bowl of an electrical mixer, blend the oil with the sugar until light and fluffy, scraping the bowl often. Add
eggs one at a time and blend well, until pale and creamy. Stir in the vanilla and water. Then fold in dry ingredients. 5.
Remove one third of the batter to a smaller bowl. Add chocolate paste and stir to make a chocolate batter. 6. Using a
metal spoon or spatula pour alternating layers of white and chocolate batter into the prepared pan. (Don’t stir the better.
It works out in the baking.) 7. Bake for 40-45 minutes or until the cake is lightly browned on top and spring back when
lightly pressed. Cool in the pan for 15 minutes. Then glaze it with orange glaze. To make glaze, Combine sugar, orange
juice and orange zest to make a thick paste. Drizzle this over the top of the cooled cake.
This is a very moist and rich cake, perfect for coffee morning and tea party.
• Serves 6 people. • Preparation Time: 15 minutes. • Cooking Time: 50 minutes.
Ingredients :
1 3\4 cups flour , 1\2 teaspoon baking soda , 1 1\2 teaspoons baking powder , 2 tablespoons cocoa powder
unsweetened , 1 1\2 teaspoons oil, corn , 1\2 cup oil , 1 1\4 cup sugar , 3 medium eggs , 1\2 cup water , 2 teaspoons
vanilla , 1\2 cup sugar, confectioners' , 3-5 tablespoons , orange juice , 3 tablespoons orange zest grated .
Instructions :
1. Preheat the oven to 350F. Generously grease a 10 by 4 inch loaf pan. Line the bottom of the pan with parchment
paper. 2. In a bowl, swift together the flour, baking soda, baking powder and 1\4 teaspoon salt. Keep aside. 3. In a small
bowl mix together cocoa and oil and blend well to make thick paste. Add 1or 2 more drops of oil if the mixture is difficult
to stir. 4. In the bowl of an electrical mixer, blend the oil with the sugar until light and fluffy, scraping the bowl often. Add
eggs one at a time and blend well, until pale and creamy. Stir in the vanilla and water. Then fold in dry ingredients. 5.
Remove one third of the batter to a smaller bowl. Add chocolate paste and stir to make a chocolate batter. 6. Using a
metal spoon or spatula pour alternating layers of white and chocolate batter into the prepared pan. (Don’t stir the better.
It works out in the baking.) 7. Bake for 40-45 minutes or until the cake is lightly browned on top and spring back when
lightly pressed. Cool in the pan for 15 minutes. Then glaze it with orange glaze. To make glaze, Combine sugar, orange
juice and orange zest to make a thick paste. Drizzle this over the top of the cooled cake.
Aloo Samosa
| Aloo Samosa | |
| Ingredients PASTRY: 1/2 cup all purpose flour 1/2 tablespoon sooji 1/4 teaspoon salt 1 tablespoons+ 1 teaspoon oil 1/4 cup -1tablespoon look warm water FILLING : 3 red large potatoes 1/2 cup green peas 2 chopped green chilly seeded 1 teaspoon grated ginger 1/2 teaspoon cumin seed 1 teaspoon coriander powder 1/2 teaspoon garam masala (garam masala is a mixture of different spices) 1 teaspoon mango powder 2 tablespoons oil  Method To prepare the filling: Heat the oil over medium heat. Add the cumin seeds. When they sizzle, add the coriander, red chilli, cumin and mango powders. Add the ginger and green chillis. After a few seconds, add the potatoes and the peas. Add the garam masala, lemon juice, salt and mix well. Taste and adjust seasoning. Cover and cook for 1-2 minutes. Remove from heat and allow to cool. Add the chopped coriander and mix well. Stir in the garam masala powder, green chillies. Remove from heat and add the lemon juice. Cool thoroughly and mix in the coriander leaves. To prepare the pastry: Add the ghee, caraway seeds and salt to the flour. Rub in well. Add enough warm water to mix a soft dough. Knead until the dough feels soft to the touch. Fill these cones with the prepared filling, leaving about 1/2 cm. border on the top of the cone. Now moisten the top edges and press them hard together. Deep fry the samosas in hot oil over medium heat until they are golden brown and drain on absorbent paper. | |
JALEBI
Jalebi is a sweet made from Maida flour, commonly prepared in Pakistan.
It is made by deep-fried, syrup-soaked batter and shaped into a large, chaotic pretzel shape.
Jalebis are bright orange or yellow in colour, but are also available in white.
INGREDIENTS:
2 cups All purpose flour (maida)
1.1/2 tbsp fine grained semolina or rice flour
1/4th tsp baking powder
2 tbsp curd (plain yogurt)
1.1/4th cups warm water
1/2 tsp saffron threads, slowly dry-roasted and powdered
3 cups sugar
22/3rd cups water
1/2 tsp green cardamom seeds powder
1.1/2 tbsp kewra water or rose water
Ghee or vegetable oil for frying
DIRECTIONS:
* Mix the flour, semolina or rice flour, baking powder, curd and 3/4th cup of the water in a bowl (preferably a ceramic bowl).
Mix well with a whisk.
* Mix well and then add remaining water and 1/8th tsp. of saffron powder, and whisk until smooth.
* Set aside for about 2 hours to ferment.
* Whisk thoroughly before use.
* Prepare one string syrup by dissolving sugar in the water. Just before the syrup is ready add saffron and cardamom powder.
* Heat oil in a kadhai. Pour the batter in a steady stream [Use Bottle with a Hole or Plain Cloth with a Hole] into the kadhai to form
coils. Make a few at a time.
* Deep fry them until they are golden and crisp all over but not brown.
* Remove from the kadhai and drain on kitchen paper and immerse in the syrup.
* Leave for at least 4-5 minutes so that they soak the syrup.
* Take the jalebi out of syrup.
Serve Hot!
It is made by deep-fried, syrup-soaked batter and shaped into a large, chaotic pretzel shape.
Jalebis are bright orange or yellow in colour, but are also available in white.
INGREDIENTS:
2 cups All purpose flour (maida)
1.1/2 tbsp fine grained semolina or rice flour
1/4th tsp baking powder
2 tbsp curd (plain yogurt)
1.1/4th cups warm water
1/2 tsp saffron threads, slowly dry-roasted and powdered
3 cups sugar
22/3rd cups water
1/2 tsp green cardamom seeds powder
1.1/2 tbsp kewra water or rose water
Ghee or vegetable oil for frying
DIRECTIONS:
* Mix the flour, semolina or rice flour, baking powder, curd and 3/4th cup of the water in a bowl (preferably a ceramic bowl).
Mix well with a whisk.
* Mix well and then add remaining water and 1/8th tsp. of saffron powder, and whisk until smooth.
* Set aside for about 2 hours to ferment.
* Whisk thoroughly before use.
* Prepare one string syrup by dissolving sugar in the water. Just before the syrup is ready add saffron and cardamom powder.
* Heat oil in a kadhai. Pour the batter in a steady stream [Use Bottle with a Hole or Plain Cloth with a Hole] into the kadhai to form
coils. Make a few at a time.
* Deep fry them until they are golden and crisp all over but not brown.
* Remove from the kadhai and drain on kitchen paper and immerse in the syrup.
* Leave for at least 4-5 minutes so that they soak the syrup.
* Take the jalebi out of syrup.
Serve Hot!
Tasty Salad
his recipe is perfect for families who like flavorful and easy salads! Toss with your favorite salad dressing. Original recipe yield: 4 servings.
INGREDIENTS:
1 head romaine lettuce- rinsed, dried and chopped
1/2 cup cubed Cheddar cheese
1/4 cup chopped green onions
1/2 cup cucumber - peeled, seeded and chopped
1/4 cup grated carrots
1 tablespoon dried oregano
1 tablespoon poultry seasoning
1/4 cup diced celery
1 (16 ounce) bottle ranch-style salad dressing
--------------------------------------------------------------
DIRECTIONS:
In a large salad bowl, combine the Romaine, cheese, green onion, cucumber, carrot, oregano, poultry seasoning and celery. Add enough salad dressing to coat, toss and serve.
INGREDIENTS:
1 head romaine lettuce- rinsed, dried and chopped
1/2 cup cubed Cheddar cheese
1/4 cup chopped green onions
1/2 cup cucumber - peeled, seeded and chopped
1/4 cup grated carrots
1 tablespoon dried oregano
1 tablespoon poultry seasoning
1/4 cup diced celery
1 (16 ounce) bottle ranch-style salad dressing
--------------------------------------------------------------
DIRECTIONS:
In a large salad bowl, combine the Romaine, cheese, green onion, cucumber, carrot, oregano, poultry seasoning and celery. Add enough salad dressing to coat, toss and serve.
Gobi Manchurian
I really enjoy making this recipe. I don't need to go to any chinese restaurant to enjoy my favorite dish any more...Your family and friends will enjoy this dish
Ingredients (Serves: 6)
1 pcs: Cauliflower (medium, clean and broken into big florettes)
1/4 cup: Plain flour
2 tsp: Cornflour
1 tsp: Ginger (finely chopped)
1 tsp: Garlic (finely chopped)
1/2 tsp: Red chilli powder
1 tsp: Milk
3 tsp: Oil
1/4 tsp: Soya Sauce (Optional)
Salt to taste
3 Tbsp (or as needed): Tomato Puree (Optional)
Tomato Ketchup to taste
1/4 tsp: Chilli Sauce
Method
1. Boil the florettes for 3-4 minutes in plenty of water, to which a tsp. of milk has been added. Drain and pat dry on
a clean cloth.
2. Make thin batter out of flour and 2 tsp cornflour, adding 1/4 tsp. each of ginger and garlic and red chilli powder
and salt to taste.
3. Dip the florettes in the batter one by one and deep fry in hot oil. Keep aside.
4. In the remaining oil, add remaining ginger, garlic and fry on low-medium heat until nice aroma comes out.
(do not make the garlic and ginger red).
5. Then add remaining red chilli powder and fry for a minute (on medium heat so). (you may also add some crushed
red chillies).
6. *Optional* Add tomato puree and let it simmer on low-Medium heat until oil forms on sides. (use canned
crushed tomatoes).
7. Then add fried florettes, add soya sauce (optional), tomato ketchup and chilli sauce, and stirfry for 2 minutes.
Serve hot with noodles or Vegetable Fried Rice (will post soon).
Ingredients (Serves: 6)
1 pcs: Cauliflower (medium, clean and broken into big florettes)
1/4 cup: Plain flour
2 tsp: Cornflour
1 tsp: Ginger (finely chopped)
1 tsp: Garlic (finely chopped)
1/2 tsp: Red chilli powder
1 tsp: Milk
3 tsp: Oil
1/4 tsp: Soya Sauce (Optional)
Salt to taste
3 Tbsp (or as needed): Tomato Puree (Optional)
Tomato Ketchup to taste
1/4 tsp: Chilli Sauce
Method
1. Boil the florettes for 3-4 minutes in plenty of water, to which a tsp. of milk has been added. Drain and pat dry on
a clean cloth.
2. Make thin batter out of flour and 2 tsp cornflour, adding 1/4 tsp. each of ginger and garlic and red chilli powder
and salt to taste.
3. Dip the florettes in the batter one by one and deep fry in hot oil. Keep aside.
4. In the remaining oil, add remaining ginger, garlic and fry on low-medium heat until nice aroma comes out.
(do not make the garlic and ginger red).
5. Then add remaining red chilli powder and fry for a minute (on medium heat so). (you may also add some crushed
red chillies).
6. *Optional* Add tomato puree and let it simmer on low-Medium heat until oil forms on sides. (use canned
crushed tomatoes).
7. Then add fried florettes, add soya sauce (optional), tomato ketchup and chilli sauce, and stirfry for 2 minutes.
Serve hot with noodles or Vegetable Fried Rice (will post soon).
Seekh Kabab....YUM YUM
I have tried these kababs and they turn out great... these kebabs are great to make an advance for those unexpected guests.....plz try this recipe and let me know how they turned out for you....ENJOY!!!!!!
INGREDIENTS:
1 Kg: Chicken Keema (Grinded Finely)
1 Kg: Onion (very very finely chopped)
1 Packet: National Garam Masala OR Home Made Garam Masala (use according to taste)
10-12 pc: Green Chillies - finely chopped (use according to taste)
As Needed: Oil
As Needed: Crushed Red Chillies
To Taste: Salt
Method:
- In Keema add Onion, Green Pepper, Salt, Garam Masala, Crushed red chillies and oil
- Mix very well and taste to see if need to add anything
- Then add a little oil on top and cover all the keema
- Let Keema marinate for 30min-1hr
- In Seekh start putting the keema until whole seekh is covered (it will look like a very long kabab) and lightly toast in fire
or open flame on your stove (gas only) toast all way around for about 1-2 min...(***you are not cooking the kebab just
toasting so it is not raw anymore..)
- Then remove the long kabab on a try and cut into pieces as big as you want.
- Continue to toast all kebab in same manor.
- Let kebab's cool.
- Now you may freeze them or fry them in a pan with little oil.
- Serve with naan/rice/rita/chutney
INGREDIENTS:
1 Kg: Chicken Keema (Grinded Finely)
1 Kg: Onion (very very finely chopped)
1 Packet: National Garam Masala OR Home Made Garam Masala (use according to taste)
10-12 pc: Green Chillies - finely chopped (use according to taste)
As Needed: Oil
As Needed: Crushed Red Chillies
To Taste: Salt
Method:
- In Keema add Onion, Green Pepper, Salt, Garam Masala, Crushed red chillies and oil
- Mix very well and taste to see if need to add anything
- Then add a little oil on top and cover all the keema
- Let Keema marinate for 30min-1hr
- In Seekh start putting the keema until whole seekh is covered (it will look like a very long kabab) and lightly toast in fire
or open flame on your stove (gas only) toast all way around for about 1-2 min...(***you are not cooking the kebab just
toasting so it is not raw anymore..)
- Then remove the long kabab on a try and cut into pieces as big as you want.
- Continue to toast all kebab in same manor.
- Let kebab's cool.
- Now you may freeze them or fry them in a pan with little oil.
- Serve with naan/rice/rita/chutney
Cherry Cake with Almond Streusel
RECIPE INGREDIENTS
3/4 cup plus 1 tablespoon butter
1 cup sugar
2 eggs
2 1/4 cups all-purpose flour, sifted
2 teaspoons baking powder
1 cup bottled or canned red cherries, pitted and drained
1 teaspoon ground allspice
Streusel Topping
1/4 cup butter, chopped
1/2 cup all-purpose flour
1/4 cup superfine sugar
1/3 cup sliced almonds
1/2 teaspoon ground allspice
Heavy cream or ice cream, for serving
RECIPE METHOD
FOR THE CAKE: Preheat the oven to 350 degrees F. Lightly grease an 8-inch springform cake pan and line the base with parchment or waxed (greaseproof) paper.
Cream the butter and sugar in a bowl until light and fluffy. Add the eggs, one at a time, beating well. Fold in the flour and baking powder and mix well.
Spread half of the cake batter evenly onto the base of the prepared pan. Top with the cherries, then sprinkle with the allspice. Spread the remaining cake batter over the cherries.
FOR THE STREUSEL TOPPING: Rub the butter into the flour until the flour mixture resembles breadcrumbs. Mix in the sugar and almonds until well combined.
Press the streusel topping on top of the cake. Sprinkle with the allspice. Bake for 45 minutes, or until a skewer inserted in the middle of the cake comes out clean. Let the cake rest in the pan for 10 minutes before turning out onto a wire rack to cool completely.
Serve warm or cold with cream or ice cream.
3/4 cup plus 1 tablespoon butter
1 cup sugar
2 eggs
2 1/4 cups all-purpose flour, sifted
2 teaspoons baking powder
1 cup bottled or canned red cherries, pitted and drained
1 teaspoon ground allspice
Streusel Topping
1/4 cup butter, chopped
1/2 cup all-purpose flour
1/4 cup superfine sugar
1/3 cup sliced almonds
1/2 teaspoon ground allspice
Heavy cream or ice cream, for serving
RECIPE METHOD
FOR THE CAKE: Preheat the oven to 350 degrees F. Lightly grease an 8-inch springform cake pan and line the base with parchment or waxed (greaseproof) paper.
Cream the butter and sugar in a bowl until light and fluffy. Add the eggs, one at a time, beating well. Fold in the flour and baking powder and mix well.
Spread half of the cake batter evenly onto the base of the prepared pan. Top with the cherries, then sprinkle with the allspice. Spread the remaining cake batter over the cherries.
FOR THE STREUSEL TOPPING: Rub the butter into the flour until the flour mixture resembles breadcrumbs. Mix in the sugar and almonds until well combined.
Press the streusel topping on top of the cake. Sprinkle with the allspice. Bake for 45 minutes, or until a skewer inserted in the middle of the cake comes out clean. Let the cake rest in the pan for 10 minutes before turning out onto a wire rack to cool completely.
Serve warm or cold with cream or ice cream.
Maple Walnut Coffeecake
RECIPE INGREDIENTS
For Maple Filling:
1/2 cup all-purpose flour
2 tablespoons (1/4 stick) unsalted butter, room temperature
1 teaspoon ground cinnamon
1 1/4 cups walnuts, coarsely chopped
1/2 cup pure maple syrup
For Cake:
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
2 large eggs
1 teaspoon vanilla extract
1 cup regular or low-fat (not nonfat) sour cream
RECIPE METHOD
Preheat oven to 350 degrees F. Butter and flour 9- to 10-cup Bundt pan. Tap out excess flour.
FOR FILLING: Using fork, mix flour, butter and cinnamon in small bowl until crumbly. Stir in walnuts and maple syrup. (This will be a liquid streusel.)
FOR CAKE: Whisk flour, baking powder, baking soda and salt in medium bowl to blend. Using electric stand mixer and paddle attachment, beat sugar and butter in large until fluffy. Beat in eggs, one at a time. Mix in vanilla. Beat in flour mixture in two additions, alternating with sour cream, just until blended.
Spoon half of batter into prepared pan. Spoon about two-thirds of maple filling over batter. Spread remaining batter over filling and smooth top. Dot with remaining filling. Bake until tester inserted near center of cake comes out clean, about 40 minutes. Transfer pan to rack and cool 15 minutes. Run knife around pan sides to loosen cake. Invert cake onto rack, then invert cake, streusel side up, onto platter.
For Maple Filling:
1/2 cup all-purpose flour
2 tablespoons (1/4 stick) unsalted butter, room temperature
1 teaspoon ground cinnamon
1 1/4 cups walnuts, coarsely chopped
1/2 cup pure maple syrup
For Cake:
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
2 large eggs
1 teaspoon vanilla extract
1 cup regular or low-fat (not nonfat) sour cream
RECIPE METHOD
Preheat oven to 350 degrees F. Butter and flour 9- to 10-cup Bundt pan. Tap out excess flour.
FOR FILLING: Using fork, mix flour, butter and cinnamon in small bowl until crumbly. Stir in walnuts and maple syrup. (This will be a liquid streusel.)
FOR CAKE: Whisk flour, baking powder, baking soda and salt in medium bowl to blend. Using electric stand mixer and paddle attachment, beat sugar and butter in large until fluffy. Beat in eggs, one at a time. Mix in vanilla. Beat in flour mixture in two additions, alternating with sour cream, just until blended.
Spoon half of batter into prepared pan. Spoon about two-thirds of maple filling over batter. Spread remaining batter over filling and smooth top. Dot with remaining filling. Bake until tester inserted near center of cake comes out clean, about 40 minutes. Transfer pan to rack and cool 15 minutes. Run knife around pan sides to loosen cake. Invert cake onto rack, then invert cake, streusel side up, onto platter.
Chicken and Zucchini Couscous
RECIPE INGREDIENTS
1 tablespoon olive oil
1 chicken (3 to 3 1/2 pounds), cut into 8 pieces
1 1/2 teaspoons salt
1 onion, chopped
4 cloves garlic, chopped
1 tablespoon chopped fresh ginger
1/2 teaspoon paprika
3/4 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper
1/4 teaspoon ground turmeric
1 1/2 cups homemade stock
1 cup canned crushed tomatoes in thick puree
1 cup canned chickpeas, drained and rinsed
1 zucchini, cut into 1/4-inch slices
3 tablespoons chopped fresh parsley
1 tablespoon lemon juice
4 cups cooked couscous
RECIPE METHOD
In a large pot, heat the oil over moderately high heat. Season the chicken pieces with 1/4 teaspoon of the salt and add them to the pot. Cook, turning, until browned, about 8 minutes in all. Remove. Pour off all but 1 tablespoon fat from the pot.
Reduce the heat to moderately low. Add the onion to the pot and cook, stirring occasionally, until translucent, about 5 minutes. Add the garlic, ginger, paprika, cumin, oregano, cayenne, and turmeric and cook, stirring, for 30 seconds.
Add the broth, tomatoes, and the remaining 1 1/4 teaspoons of salt, scraping the bottom of the pot to dislodge any browned bits. Add the chicken thighs and drumsticks. Bring to a simmer and cook, covered, for 10 minutes. Add the chicken breasts with any accumulated juices, the chickpeas, and the zucchini and bring back to a simmer. Cook, covered, until the chicken and zucchini are just done, about 12 minutes longer. Add the parsley and lemon juice and serve over the couscous
1 tablespoon olive oil
1 chicken (3 to 3 1/2 pounds), cut into 8 pieces
1 1/2 teaspoons salt
1 onion, chopped
4 cloves garlic, chopped
1 tablespoon chopped fresh ginger
1/2 teaspoon paprika
3/4 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper
1/4 teaspoon ground turmeric
1 1/2 cups homemade stock
1 cup canned crushed tomatoes in thick puree
1 cup canned chickpeas, drained and rinsed
1 zucchini, cut into 1/4-inch slices
3 tablespoons chopped fresh parsley
1 tablespoon lemon juice
4 cups cooked couscous
RECIPE METHOD
In a large pot, heat the oil over moderately high heat. Season the chicken pieces with 1/4 teaspoon of the salt and add them to the pot. Cook, turning, until browned, about 8 minutes in all. Remove. Pour off all but 1 tablespoon fat from the pot.
Reduce the heat to moderately low. Add the onion to the pot and cook, stirring occasionally, until translucent, about 5 minutes. Add the garlic, ginger, paprika, cumin, oregano, cayenne, and turmeric and cook, stirring, for 30 seconds.
Add the broth, tomatoes, and the remaining 1 1/4 teaspoons of salt, scraping the bottom of the pot to dislodge any browned bits. Add the chicken thighs and drumsticks. Bring to a simmer and cook, covered, for 10 minutes. Add the chicken breasts with any accumulated juices, the chickpeas, and the zucchini and bring back to a simmer. Cook, covered, until the chicken and zucchini are just done, about 12 minutes longer. Add the parsley and lemon juice and serve over the couscous
CHAPLI KABAB
Ingredients:
½ kilo Beef (finely minced)
1 medium Onion (chopped)
1 small Onion (thinly sliced and fried to golden brown)
1 large Tomato
3 Green Chillies (Hari Mirch) (chopped)
½ cup Fresh Cilantro/Coriander Leaves (Hara Dhania)
1 Cooked Omlette (cooked with 2 eggs and with a litlle salt and black peppers)
200 grams Corn Meal (do not use cornflour)
Salt (to taste)
1 tsp. Ginger Paste (Pisi Adrak)
1 tsp. Cumin Seeds (Zeera) (crushed)
1 tbsp. Whole Dried Red Chillies (crushed)
1 tsp. Coriander Seeds (Saabut Dhania) (crushed)
1 tsp. Pomegranate (Anardana)
1 tsp. Lemon Juice (Nimbu Arakh) or Vinegar (Sirka)
Directions:
1) Add all the ingredients to the mince meat, mix well with the hands and leave to marinate in the refrigerator for 2-3 hours.
2) Make flat patties with the beef and fry in a little oil.
½ kilo Beef (finely minced)
1 medium Onion (chopped)
1 small Onion (thinly sliced and fried to golden brown)
1 large Tomato
3 Green Chillies (Hari Mirch) (chopped)
½ cup Fresh Cilantro/Coriander Leaves (Hara Dhania)
1 Cooked Omlette (cooked with 2 eggs and with a litlle salt and black peppers)
200 grams Corn Meal (do not use cornflour)
Salt (to taste)
1 tsp. Ginger Paste (Pisi Adrak)
1 tsp. Cumin Seeds (Zeera) (crushed)
1 tbsp. Whole Dried Red Chillies (crushed)
1 tsp. Coriander Seeds (Saabut Dhania) (crushed)
1 tsp. Pomegranate (Anardana)
1 tsp. Lemon Juice (Nimbu Arakh) or Vinegar (Sirka)
Directions:
1) Add all the ingredients to the mince meat, mix well with the hands and leave to marinate in the refrigerator for 2-3 hours.
2) Make flat patties with the beef and fry in a little oil.
Carrot Zarda
Ingredients:
1. 500 grams: Rice
2. 500 grams: Sugar
3. 500 grams: Shredded Carrots
4. 250 grams: Ghee
5. 250 grams: Khoya (mawa)
6. 1/2 cup: Conconut Flakes
7. 1/2 cup: Pista
8. 1/2 cup: Raisins
9. 17 pc: Cloves
10. 15 pc: Cardamom (Choti Ilaychi)
11. 2-3 drops: Red Food Color
12. 2-3 drops: Green Food Color
Method
1. In pot heat enough water to boil rice; when water comes to a boil add 6 pieces of Cloves and 5 piece of Cardamom and stir, then add rice and stir once.
2. When rice has boiled remove from heat and strain in a colander and keep on side.
3. In same pot add Ghee and remaining Cloves and Cardamom and stir for 2 min. Then add a little sugar and stir again.
4. Then put a layer of rice, then a layer of carrots,then layer of sugar, then layer of rice, then carrots and rest of sugar on top. Then add a few drops of food color which is optional. (The rice will become soft from the water of the carrots)
5. Lay the raisins on top and leave on dum for 20-25 min
6. When rice has finished with the dum; then add pista, coconut flakes, and koya and mix well.
7. Serve hot
(** Never use a metal spoon to mix rice after it has been on dum...it breaks the rice apart..use a plastic utensil)
**(make sure when you boil the rice it does not become to soft because the rice has to be left on dum for about 20-25 mintues due to carrots)
(**Ingredients 1-3 same quantity(this recipe makes large quantity so ajust first ingredients as you wish like 1 cup of each...and then adjust the rest of garnish to your liking...**)
1. 500 grams: Rice
2. 500 grams: Sugar
3. 500 grams: Shredded Carrots
4. 250 grams: Ghee
5. 250 grams: Khoya (mawa)
6. 1/2 cup: Conconut Flakes
7. 1/2 cup: Pista
8. 1/2 cup: Raisins
9. 17 pc: Cloves
10. 15 pc: Cardamom (Choti Ilaychi)
11. 2-3 drops: Red Food Color
12. 2-3 drops: Green Food Color
Method
1. In pot heat enough water to boil rice; when water comes to a boil add 6 pieces of Cloves and 5 piece of Cardamom and stir, then add rice and stir once.
2. When rice has boiled remove from heat and strain in a colander and keep on side.
3. In same pot add Ghee and remaining Cloves and Cardamom and stir for 2 min. Then add a little sugar and stir again.
4. Then put a layer of rice, then a layer of carrots,then layer of sugar, then layer of rice, then carrots and rest of sugar on top. Then add a few drops of food color which is optional. (The rice will become soft from the water of the carrots)
5. Lay the raisins on top and leave on dum for 20-25 min
6. When rice has finished with the dum; then add pista, coconut flakes, and koya and mix well.
7. Serve hot
(** Never use a metal spoon to mix rice after it has been on dum...it breaks the rice apart..use a plastic utensil)
**(make sure when you boil the rice it does not become to soft because the rice has to be left on dum for about 20-25 mintues due to carrots)
(**Ingredients 1-3 same quantity(this recipe makes large quantity so ajust first ingredients as you wish like 1 cup of each...and then adjust the rest of garnish to your liking...**)
K F C CHICKEN
Ingredients:
Marinade:
chicken 1/2 pound
soya sauce 6 tbsp
chilli sauce 6 tbsp
white pepper 1 tsp
salt to taste
ajinomoto 1 tsp
oil 2 tbsp
Batter:
Maida 12 tbsp
Cornflour 6 tbsp
salt to taste
white pepper 1 tsp
ajinomoto 1 tsp
soya sauce 4 tbsp
chilli sauce 4 tbsp
Coating:
Bread Crumbs as required
Cornflakes as required
potato chips as required (u can use super crisp for goood taste)
Method:
For marinade : Apply the ingredients for marinade in the chicken and leave in the refrigerator for 1-2 hours ..
For Batter: Prepare a batter of the mentioned ingredients with water till u get the appropraite consistency
For Coating: Mix all well
Now dip the marinated chicken in the batter and roll in the crumbs mixture
and deep fry in hot oil ..
Marinade:
chicken 1/2 pound
soya sauce 6 tbsp
chilli sauce 6 tbsp
white pepper 1 tsp
salt to taste
ajinomoto 1 tsp
oil 2 tbsp
Batter:
Maida 12 tbsp
Cornflour 6 tbsp
salt to taste
white pepper 1 tsp
ajinomoto 1 tsp
soya sauce 4 tbsp
chilli sauce 4 tbsp
Coating:
Bread Crumbs as required
Cornflakes as required
potato chips as required (u can use super crisp for goood taste)
Method:
For marinade : Apply the ingredients for marinade in the chicken and leave in the refrigerator for 1-2 hours ..
For Batter: Prepare a batter of the mentioned ingredients with water till u get the appropraite consistency
For Coating: Mix all well
Now dip the marinated chicken in the batter and roll in the crumbs mixture
and deep fry in hot oil ..
Pakistani Khanay ( Pizza)
| Pizza | |
| Ingredients : • For Crust: 450 grams flour , 2 level teaspoon salt , 15 grams yeast, fresh or 2 tsp. dried , 1\4 liter water , 1 teaspoon sugar , 3 tablespoon oil , • For Filling: 1 tablespoons olive oil , 450 grams cheese,grated mozzarella , 2 cups pizza sauce (follow recipe) , or 450 grams tomato sauce , black pepper, powder , 1 tablespoon oregano , • For Topping: salami, sliced , olives , bell pepper,cut in thin stripes , chicken cooked Instructions : ushrooms, sliced , 4 red chili crushed , • For Pizza Sauce: 900 grams tomatoes, can crushed , or 1 kilograms tomatoes (chopped) , 3 tablespoons olive oil, extra virgin , 1\2 cup water. salt and water . 1. Mix the flour and salt into the a mixing bowl. Blend the fresh yeast with the warm water and add to the dry ingredients with the oil. If using dried yeast, dissolve the sugar in the warm water and sprinkle in the dried yeast. Leave to stand in a warm place for about 10 minutes until frothy, then add to the flour as above. Mix to a rough dough in the basin. Turn the dough out on to a clean working surface and knead for about 5 minutes or until the dough is firm and elastic. shape into a ball, place in basin and leave in a warm place until doubled in bulk. 2. Turn the risen dough out on to a floured working surface and press firmly with the knuckles to knock out the air. Divide the dough into four pieces. Shape each one into a ball and roll out each to an 8- inch (20 cm) circle. Place each circle of dough on to a greased baking sheet. Brush the dough with olive oil and cover with a layer of tomato sauce and grated cheese Season with pepper and sprinkle with oregano. Decorate each one with the topping of your choice. Use salami, cooked minced meat, black olives, sliced bell pepper, fried onions and mushrooms. Sprinkle with crushed red chilies, if you like spicy. Set the prepared pizza aside in a warm place for about 15- 20 minutes before baking. 3. Bake the pizza in a preheated hot oven (425 F., 220C., gas mark 7) for 15 to 20 minutes. Cut in wedges and serve warm. • Pizza Sauce : In a large saucepan bring tomatoes oil and water ( if using fresh tomatoes) to a simmer. Simmer, uncovered for 20 minutes, stirring occasionally and mashing the fresh tomatoes with the back of a wooden spoon, Simmer until sauce is reduces to about 2 1/2 cups. Season sauce with salt and pepper. Cool to room temperature. (Sauce can be frozen for 2 weeks.) Makes about 2 1/2 cups. | |
Islam is PEACE
| Islam is PEACE | |
| Peace "Peace" is the most common word on a Muslim's tongue. Whenever two people meet, they exchange greetings, wishing each other peace: "Peace be upon you." But peace cannot prevail except through justice. Since the concept of justice may differ from one man to another, or from one society to another, Muslims believe that real justice is that which is specified by Allah (God). Islam permits fighting in self-defense, in defense of the religion, or by those who have been expelled forcibly from their homes. At the same time, Islam requires one to treat one's enemy mercifully. It lays down strict rules of combat which include prohibitions against harming civilians and against destroying crops, trees, and livestock. Islam also requires that if an enemy declares his desire to end hostilities and seek peace, the Muslims must do the same. The concept of Jihad (struggling in the cause of Allah) is stated in the Qur'an. Allah said: "Fight in the cause of God those who fight you, but do not transgress limits. God does not love transgressors." [2:19] Jihad is never to be waged to force anybody to choose a particular religion. On the contrary, it is to waged to protect his right to choose freely. Therefore, if there is a force in the world that tries to prevent a person from practicing this right, Jihad may lead to fighting the force that is trying to prevent him from exercising free will. | |
Tolerance
Freedom of belief is guaranteed in Islam. It should be very clear that Islam tolerates not only other faiths but even its enemies. This is stated clearly in the Qur'an:
"God forbids you not with regard to those who fight you not for (your) faith, nor drive you out of your homes, from dealing kindly and justly with them, for God loves those who are just." [60:8]
It is one function of Islamic law to protect the privileged status of minorities, and this is why non-Muslim places of worship have flourished all over the Islamic world. Islamic law also permits non-Muslim minorities to set up their own courts to implement family laws drawn up by the minorities themselves and to govern their own affairs.
History provides many examples of Muslim tolerance towards other faiths. When the great leader and second Caliph, Umar, entered Jerusalem in the year 634, Islam guaranteed freedom of worship to all religious communities in the city. In fact, so careful was Umar in setting an example for his people that he not only went to a church to pray, he prayed outside in the courtyard, lest his followers after his death be tempted to convert the church into a mosque.
Islam teaches that the closest to Allah and the most beloved of Allah are those who are the best in piety. Thus all people, male and female, and regardless of race, color, nationality or ethnicity, are considered and treated as equal before Allah and before the law. This concept of tolerance did not reach the West even in theory until the 18th century, and in practice not until the 20th century.
Subscribe to:
Comments (Atom)