• Drama Khuda Aur Mohabbat on Geo tv Review

    The story revolves around the ages old conflict between religious ideology (Khuda) and human emotions (Mohabbat).Belonging to the society’s elites, a young commerce graduate Hammad who does not even know the basics of the religion accidentally saw Iman, daughter of Maulvi Aleem,Who teaches Quran to the children of the vicinity. This spectacle brings a topsy- turvy change to Hammad’s life… Hashim Nadeem got Pride of Performance for his novel KHUDA AUR MOHABBAT From the makers of Yeh Zindagi Hai, Javeria and Saud this time show their Versatility.

  • Chaat Masala Recipe

    Put cumin seeds, black peppercorns, cloves, dried mint leaves, ajwain and asafetida powder in a pan and heat gently, shaking the pan from time to l the spices began to smell fragrant. Remove from heat add rock salt and grind while still warm. Mix in all other ingredients, cool and store tightly bottled.

  • The romantic launch of Ali Zafar’s ‘Jhoom’

    Ali Zafar has launched his latest album ‘Jhoom’ in the most eccentric and incredible way. It was not quintessential press conference with snacks being served to the guests but was an extravagant romantic evening studded with stars and a lot of music. The entire evening was doused in romantic dim lightswith beautiful background, which created an almost perfect romantic gateway for all the couples present there. The show was hosted by Geo anchor Shahista Wahdi, who entertained the audience with her little one-liners and called upon the stage all those people who have played an important role in Zafar’s career, which was again a colorful mélange of music and fun with a video montage that was made with clips of every song Ali has ever done.

Showing posts with label Food Recipe. Show all posts

Masala Cheese Kachori

Masala Cheese Kachori at PakiRecipes.com
Masala Cheese Kachori recipe by Nazia Nazar.
Ingredients

For filling
1 cup Processed cheese (grated)
2 tbsps Oil
1 medium sized Onion (chopped)
1 inch piece Ginger (chopped)
1 tsp Coriander seeds
1 tsp Fennel seeds (saunf)
1 tsp Cumin powder
1 tsp Red chilli powder
1/2 tsp Garam masala powder

BlackSalt to taste
Salt to taste
2 tbsps Fresh coriander leaves (chopped)
For kachori
2 cups Refined flour (maida)
Salt to taste
5 tbsps + to deepfry Oil
Preparation
To make the stuffing heat oil in a pan.
Add onion and ginger and saut for two minutes.
Crush coriander seeds and fennel seeds and add to the onions.
Add cumin powder, red chilli powder, garam masala powder, blacksalt, saltand mix well.
Continue to saute till soft.
Transfer the mixture into a dish and set aside to cool.
When cooled add coriander leaves and cheese and mix.
Add salt and soda bicarbonate to refined flour and mix.
Add oil and mix. Knead into a stiff dough using enough water.
Divide the dough into even sized pedas.
Using your fingers to spread each peda into a small puri keeping the edges thinner than the centre.
Place a portion of the stuffing in the centre and gather the edges and roll into a peda again.
Press lightly.
Rest for five to seven minutes, then roll them out lightly.
Heat sufficient oil in a kadai and deepfry the kachoris on medium heat till light golden.
Drain and place them on an absorbent paper.
Serve hot.

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Lentil Croquettes recipe

Lentil Croquettes at PakiRecipes.com
Lentil Croquettes recipe by Nazia Nazar.
Ingredients
1 1/4 cups split red lentils 
1 green bell pepper, seeded, and finely chopped 
1 red onion, finely chopped 
2 garlic cloves, crushed 
1 tsp garam masala 
1/2 tsp cayenne pepper 
1 tsp ground cumin 
2 tsp lemon juice 
2 tbsp chopped unsalted peanuts 
2 1/2 cups water 
1 egg, beaten 
3 tbsp allpurpose flour 
1 tsp turmeric 
1 tsp cayenne pepper 
4 tbsp vegetable oil 
Salt and pepper to taste 
Salad greens and herbs, to serve
Preparation
Put the lentils in a large saucepan with the bell pepper, onion, garlic, garam masala, cayenne pepper, ground cumin, lemon juice, and peanuts. Add the water and bring to a boil. Reduce the heat and simmer, stirring occasionally, for about 30 minutes, or until the liquid has been absorbed. 
Remove the mixture from the heat and leave to cool slightly. Beat in the egg and season to taste with salt and pepper. Leave to cool completely. 
With floured hands, form the mixture into 8 croquettes of any shape you want. 
Mix the flour, turmeric, and cayenne pepper together on a small plate. Roll the croquettes in the spiced flour mixture to coat thoroughly. 
Heat the oil in a large skillet. Add the croquettes, in batches, and fry, turning once, for about 10 minutes, until crisp on both sides. Transfer to warm serving plates and serve the croquettes with crisp salad greens and fresh herbs. 

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Poori recipe

POORI at PakiRecipes.com
Poori recipe by Mariam
Ingredients
1 cup sifted wholewheat flour (sift to take out some of the larger bran bits)
1 cup allpurpose flour
1/2 teaspoon saltClick to find more about salt
2 tablespoons vegetable oil + more for deepfrying
1/2 cupwater

Preparation
Put the 2 flours and saltClick to find more about salt in a bowl.
Drizzle the 2 tablespoons oil over thetop.
Rub the oil in with your fingers so the mixture resembles coarsebreadcrumbs. Slowly add the water to form a stiff ball of dough. Empty theball on to a clean work surface. Knead it for 1012 minutes or until it issmooth. Form a ball. Rub about 1/4 te
aspoon oil on the ball and slip itinto a plastic bag.
Set it aside for 30 minutes.Knead the dough again, and divide it into 12 equal balls. Keep 11 of themcovered while you work with the twelfth.
Flatten this ball and roll it outinto a 55 1/2" round.
If you have the space, roll out all the porris andkeep them in a single layer, covered with plastic wrap.
Over a medium flame, set about 1" of oil to heat in a small, deep frying pan(I used my wok).
Let it get very, very hot. Meanwhile, line a platter withpaper towels.
Lift up one poori and lay it carefully over the surface of thehot oil.
It might sink to the bottom but it should rise in seconds and beginto sizzle. Using the back of a slotted spoon, push the poori gently into theoil with tiny, swift strokes. Within seconds, the poori will puff up.
Turnit over and cook the second side for about 10 seconds.
Remove it with aslotted spoon and put it on the platter.
Make all the pooris this way.
The first layer on the platter may be covered with a layer of paper towls.
More pooris can then be spread over the top.
Serve the pooris hot (immediately). 

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Chocolate Cookies


Ingredients:

  • 50 g caster sugar
  • 110 g butter, softened
  • 110 g self raising flour
  • 2 tablespoons cocoa powder

Method:

  1. Pre-heat oven to 190/ 375 / Gas5.
  2. Cream the sugar and butter.
  3. Add the remaining ingredients and mix well.
  4. Divide the mixture in half and then tear off and shape a total of 18 balls.
  5. Place on a lined baking sheet and squash slightly to make a squat flat circle. Bake for 8 minutes.
  6. Leave to cool for 1 minute and place on to a cooling rack.

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Chaat Masala Recipe

ngredients:

  • 1 tbsp Cumin Seed (Jeera)
  • 1/2 tblsp dried Mint Leaves (Pudina Leaves)
  • 1/4th tsp Carom (Ajwain) seeds
  • 1/4th tsp Asafetida (Hing) Powder
  • 1 tbsp Rock Salt (Kala Namak)
  • 21/2 tblsp dried Mango (Aam) Powder
  • 5 Cloves (Lavang)
  • 1 tsp Ginger (Adrak) Powder
  • 1 tsp Cayenne
  • 1/4 tsp Tartaric Acid
  • 1 tblsp Black Pepper corns (Kalimirchi)
  • 2 tsp Salt (Namak)

Method:

  1. Put cumin seeds, black peppercorns, cloves, dried mint leaves, ajwain and asafetida powder in a pan and heat gently, shaking the pan from time to l the spices began to smell fragrant.
  2. Remove from heat add rock salt and grind while still warm.
  3. Mix in all other ingredients, cool and store tightly bottled.

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