SISTER DO U MEAN VEGATABLE DISHES OR WAT

Al-Kabsah IN QATAR.
SHARING HERE ONE OF QATAR'S FAVORITE KABSAH.HOPE YOU'D LIKE IT.

Main Dish - Al Kabsah

1 onion, chopped
2 tablespoon oil OR shortening
2 tablespoon Bazar
1 1/2 teaspoon lume aswad (powdered dried lime)
1 teaspoon cardamom
1 pound lamb OR chicken (cut into small pieces)
2 teaspoon salt
3 tomatoes (cut into small pieces)
3 1/2 cup boiling water
2 cups Peshawar rice
Warm water
2 tablespoons oil
2 tablespoons almonds
2 tablespoons pine nuts
2 onions, chopped
1/4 cup raisins

1.In a deep pan saute the onion in the oil until yellowish. Add half the Bazar, lime and cardamom. Stir a little.
2.Add the meat and stir for 3 to 4 minutes; add salt, tomatoes and stir until they are well distributed.
3.Cover the pan and let simmer on a medium heat until the tomatoes are dissolved, turning the meat occasionally.
4.Pour 3 1/2 cups boiling water over the meat and let it boil on a low flame until well done. Remove meat from the water.
5.Soak the rice in warm water for about 15 minutes. Decant the water and add the rice to the meat water. Stir immediately and slowly to keep the rice from sticking to the bottom of the pan.
6.Boil over medium heat for about 3 minutes, then reduce to low and let simmer for about 25 minutes.
7.In 2 tablespoons oil, saute the almonds, then the pine nuts, then the 2 onions, each separately in the same oil.
8.Soak the raisins in warm water for about 15 minutes. Discard the water from the raisins and squeeze them to get rid of any excess water.
9.Add the raisins, the remainder of the Bazar, the lime powder and cardamon to the pine nuts and almonds and stir over a low flame for about 3 minutes.
10.To serve, put the rice in a platter with the meat on top. Decorate the top with the pine nuts and almond mixture.

FEEZA.... U OPENED A GOOD TOPIC....

*.BREAD HALVA.*
INDREGDENTS.
2. CUPS GHEE.
6. CINNAMON STICKS.
4.ELACHI.
Cardamon pods.
3.CUPS MILK.
1. CAN 397G CONDENSF MILK.
1 .CAN 290G CREAM.
1 1/4CUP SUGAR.
1/2 TEASPOON GROUND ELACHI.
1/2. TEASPOON SAFFRON..
METHOD.
In a thick basf pot melt the ghee with the cinnamom and cardamom over medium hEAT.
Crumb the bread in a processor.
Ae to the melted ghee braise for about 25mintues on high heat stirring all the time until it reachds a dart toffee colour.
Combine the milk, condensed milk ,cream, suger , elachi, and saffrnn togther in a bowl , whisk well.
Ae the liquid to the bread and reduce heat,
continue to cook, stirring occasinally until fairly dry.
SPOON ONTO SERVING DISH.
DECORATE WITH ALMONDS AND PISTACHIOS AND SERVE.

~.*.MASHSOOB.~.*.
3. SLICES TOASTED BREAD , CUBED.
1/2. CUP GHEE.
1/2. CUP WATER.
3. CUPS DATES CHOPPED.
1/2. HONDEY.
1/2. CUP ALMONDS. CHOPPED.
2. CUPS CHOPPED. BANANAS .
1/4. TEASPOON GROUND ELACHI..
1. CAN 290G CREAM.
.*.*.*.
SLICED BANANAS TO DECROTE.
GROUND ALMONDS.

. . METHOD..

method

I feel hungry lol... Wanna

HMMM ALL SISTER'S ARE REQUESTED PLS SHARE ACCORDING TO TITLE THANKS

1 tomato soup



Prep Time:
5 Min
Cook Time:
30 Min
Ready In:
35 Min


Ingredients
4 cups chopped fresh tomatoes
1 slice onion
4 whole cloves
2 cups chicken broth
2 tablespoons b*tter
2 tablespoons all-purpose flour
1 teaspoon salt
2 teaspoons white sugar, or to taste
Directions
1.In a stockpot, over medium heat, combine the tomatoes, onion, cloves and chicken broth. Bring to a boil, and gently boil for about 20 minutes to blend all of the flavors. Remove from heat and run the mixture through a food mill into a large bowl, or pan. Discard any stuff left over in the food mill.
2.In the now empty stockpot, melt the b*tter over medium heat. Stir in the flour to make a roux, cooking until the roux is a medium brown. Gradually whisk in a bit of the tomato mixture, so that no lumps form, then stir in the rest. Season with sugar and salt, and adjust to taste.

fried chicken



Prep Time:
15 Min
Cook Time:
30 Min
Ready In:
45 Min

Ingredients
30 saltine crackers
2 tablespoons all-purpose flour
2 tablespoons dry potato flakes
1 teaspoon seasoned salt
1/2 teaspoon ground black pepper
1 egg
1/4 cup vegetable oil
6 skinless, boneless chicken breast halves
Directions
1.Place crackers in a large resealable plastic bag; seal bag and crush crackers until they are coa*se crumbs. Add flour, potato flakes, seasoned salt, and pepper to bag and mix well.
2.Beat egg in a shallow dish or bowl; heat oil in a large skillet over medium high heat.
3.One by one, dredge chicken pieces in egg beat, then place in bag with crumb mixture, seal bag and shake to coat.
4.Reduce heat to medium and cook coated chicken in skillet for 15 to 20 minutes, turning frequently, until golden brown and juices run clear.

delicious cascad.

thanx zeshan . Really both recipe r very easy and testy . I ve tried them...

wow!!thanks dear so nice of you okay ill get you some recpz.

arree arre!! Ye Wala Topic tu mai banane ka rahi thi.

g han aisay buht say topics hen jo kafi pichay chalay gayen hen aur un kay new topics ban gayen hen. Sab say requ hay jab bhi koi naya topic post karain pahlay pichlay topic dekh liya karain ya phr malum kar liya karain

thanks mishal . Wait rahay ga aap key new recipes ka :)

aacnal tumhare khano ke intezaar main tu ham bhooko mar jain ge lol
aor koi kasar rah gai tao wo tumhare pakaye hoaye badmaza
khane se poori hojaye gee

g sahee kaha shwtshona .. Anchal kaha ho kahan hain recipe... :)