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 Sparkling Pineapple Lemonade [] May 25, 2010 09:56:38 AM
pammi
karachi, Pakistan
Member since March 2007
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Sparkling Pineapple Lemonade

Ingredients

Direction

  1. Stir together sugar and the juices until the sugar is dissolved.
  2. Put in the pop bottle.
  3. (I use a funnel).
  4. Slowly pour in the ginger-ale.
  5. Screw on the cover and LIGHTLY shake bottle to blend everything.
  6. Keep refrigerated, or serve on ice.

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 Coffee ART [] April 23, 2010 04:03:50 AM
pammi
karachi, Pakistan
Member since March 2007
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 COOL KITCHEN IMAGES [] April 3, 2010 06:30:08 AM
CONAN
BRISTOL, United Kingdom
Member since February 2007
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COOL KITCHEN IMAGES__________________  

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 Pakistani Recipes [] January 5, 2010 09:38:33 AM
Asna
Lahore, Pakistan
Member since May 2008
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   Farahs Recipes is Pakistani Recipes website, if you require any new recipe,please contact me through netpakistani and you will

   get the recipes posted in     http://farahsrecipes.com/

     

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 Cutest Snacks Ever [] November 8, 2009 03:04:54 AM
pammi
karachi, Pakistan
Member since March 2007
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Yeah, yeah, so there maybe nothing odd about them, but these little food masterpieces were so cute, I just couldn't help but post them. If you're long-time visitor here you probably know I'm a big fan of food-art and this is as artistic as food gets. Enjoy!  

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 Excellent Idea to Surprise Your Guests [] October 25, 2009 08:56:04 AM
CONAN
BRISTOL, United Kingdom
Member since February 2007
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 Excellent Idea to Surprise Your GuestsImagine you receive your friends or relatives and you want to make them a cocktail, but in an unusual way. Here's a great solution. All you need is: a seedless watermelon, a sharp knife, a big spoon, a bowl, a drill, a ball-valve faucet with a handle, a blender, a sieve, 1/2 cups rum, 4 limes and some of your time The whole process is depicted in pictures after the jump.

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 COOKING LECTURE NUMBER 2 ON STARTER PART 1 (SPICY- PAKORAY) [] August 2, 2009 03:33:19 AM
TAZ2FAST4U
HALIFAX, United Kingdom
Member since July 2009
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                         Ingredients                                                            

1 cup besan flour
1 cup water
1 small onion - chopped
½ tsp. salt
¼ tsp. cumin seeds (Zeera)
2-3 green chilies
2 tsp. crushed red chilies
1 small potato finely chopped
½ cup finely chopped spinach
1 pinch soda
½ tsp. whole coriander (Dhaniya) seeds
1 cup oil for frying

                        Instructions                             

Mix together the basen with the water and form a thick paste. Add the salt and chili powder and mix well.
Add all other ingredients and mix. Heat the oil for deep frying. Using a teaspoon drop spoonful of paste in the oil to forms balls. Fry till golden brown.


Serve with mint chutney, garlic chutney, tomato ketchup or garlic sauce.

Serving: 3 to 4 persons

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 COOKING LECTURE NUMBER 1 ON STARTER PART 1 (SEEKH KEBAB) [] July 31, 2009 07:42:42 AM
TAZ2FAST4U
HALIFAX, United Kingdom
Member since July 2009
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Kabab-Seekh Recipe

[Print]

                          Ingredients                                                          

½ kg. finely grinded minced beef
½ tsp. salt (according to taste)
1 tsp. chili (Lal Mirch) powder
1 small onion-chopped
½ tsp. garam masala
1 small onion-chopped and fried
1 egg
1 tbs. lemon juice
½ tsp. ginger (Adrak) paste

Garnish

1 lemon
2 onion

                         Instructions                                                           

Mix all spices/ingredients together and add to the minced beef. Mix well, cover and leave in fridge to marinate for 3-4 hours.
Form into long kababs (like sausage) and either fry in a little oil or barbeque.
Serve with sliced onion, Mint (Podina) chutney, lemon and paratha or naan.
Serving: 2 to 3 persons

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 QUICK COOKING SKILLS FOR NEW DAUGHTER IN LAWS [] July 30, 2009 05:04:15 AM
TAZ2FAST4U
HALIFAX, United Kingdom
Member since July 2009
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Ingredients

- Chicken cut into 8 pcs.
- 5 cloves
-1 tsp  black pepper
- 1 cinnamon stick 1"
- coriander seeds 1 tsp.
- large cardamom 4-5
- Caraway seeds 1 tsp.
- salt 2 tsp.
- small onion cut into pieces
- water 4 cups.
- ginger 2 inch cut into pieces
- Pakistani basmati rice 450gm
-
Masala
- 1/2 cup ghee or cooking oil
- 1 large onion skinned and finely chopped.
- 1 inch piece fresh ginger, peeled and finely chopped.
- garlic clove, skinned and chopped

This is an easy way to make rice more exciting. Typically, Pakistani Basmati rice would be the best, the aroma is unbeatable, but use whatever white rice is available.
Wash chicken thoroughly under cold water tap. Place the meat, spice, salt, water, onion and ginger in a large heavy based sauce pan.
Bring to boil and skim off any scum that rises to the top. Reduce the heat, cover and allow to boil gently for 10 minutes until the meat is tender.
Meanwhile, put the rice in a sieve and wash it thoroughly under running cold tap until the water runs clear. Soak in plenty of water for 30 minutes. Drain in a sieve and let it stand for a minute or two.
Strain the meat and the spices. Reserve the stock. Discard the spices by taking out the meat pieces from it.

MASALA
Heat the ghee or oil in the heavy base pan and add the onion, stir frequently.
Fry to a pale golden color. Add the drained meat, ginger and garlic. Stirring frequently, fry this over medium heat for 5 to ten minutes until the meat turns a rich golden color.
While the meat is cooking, measure the stock, it should be 3 1/2 cups. If it is less add more water to make it to required.  Boil the stock and place the drain rice in it and parboil for 4 minutes.
Carefully add the browned meat mixture into the rice and stir gently to mix all the ingredients. Cover with a tight fitting lid, reduce the heat and allow to cook for another 7 - 10 minutes until rice is tender.
Fluff up the rice with a fork, then transfer it into to a heated serving dish.


Serve with Raita.

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 For Ice cream lovers ........(plz leave some for me too :) ) [] July 14, 2009 12:14:06 PM
pammi
karachi, Pakistan
Member since March 2007
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