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45 Female from Adams Beach       1

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PROPHET YUSUF IRAN TV DRAMA

http://hmawan.blogspot.com/p/prophet-yousuf-as-movie.html

Zarda Rice

Ingredients:

1. 1 Cup of Uncooked Basmati Rice
2. 1 Teaspoon Garam Masala (also available in Indian Groceries)
3. 2 Tablespoon of oil
4. 2 Tablespoons of Ghee (You can use the store bought Ghee too)
5. 1/2 Cup Orange Juice (freshly Squeezed or Store Bought)
6. 1 Tablespoon of Orange zest
7. 1/2 Cup White Sugar (adjust this to how much sweet you want it to be)
8. 1/2 Teaspoon Saffron
9. 2 Cloves
10. 1″ Stick of Cinnamon
11. 1/2 Teaspoon Cardamom Powder
12. 1/4 Cup Raisins
13. 1/4 Cup Sliced Almonds
14. A Pinch of Orange or Yellow Food Color
15. Toasted almonds for Garnish (Optional)

Note: You can use walnuts, pistachios, or any dry fruits in this

Preparation:

Wash thoroughly & Soak the Rice in cold water for 1/2 hour.

In a pan, mix Ghee, Orange Juice, Orange zest, Sugar, Saffron, Cloves, Cinnamon, Cardamom Powder, Raisins, Almonds & Food Color & boil till it reduces to about half the amount. Set aside.

Boil 2.5 cups of water, rice, oil and the Garam Masala.(The oil prevents the rice from sticking together). When the Rice is long, but still a little stiff enough to be broken, (about half cooked- you will see the grains long with lines in the middle). Drain off the water and spread it out to cool.

Mix & toss the cooked rice with the Orange Syrup very gently & cook at the lowest heat for about 10 minutes or till the rice is almost cooked & the liquid is all gone. Switch off the heat and keep it covered for another 10 minutes. Do not overcook the rice. The last part of cooking should be done when the heat is switched off & it stays covered. This way the rice stays distinctly separate.

Garnish. Serve Warm as a dessert.





PROPHET YUSUF IRAN TV DRAMA

http://www.qul.org.au/multimedia/tv-series/prophet-yusuf-series

94. Surah Ash-Sharh (The Opening Forth)

Surah Ash-Sharh (The Opening Forth)

In the Name of Allah, The Most Gracious, Most Merciful

1. Have We not opened your breast for you (O Muhammad)?

2. And removed from you your burden,

3. Which weighed down your back?

4. And raised high your fame?

5. So verily, with the hardship, there is relief,

6. Verily, with the hardship, there is relief (i.e. there is one hardship with two reliefs, so one hardship cannot overcome two reliefs).

7. So when you have finished (from your occupation), then stand up for Allah's worship (i.e. stand up for prayer).

8. And to your Lord (Alone) turn (all your intentions and hopes and) your invocations.

Surah Al-Balad (The City)

Surah Al-Balad (The City)

In the Name of Allah, The Most Gracious, Most Merciful

1. I swear by this city (Makkah);

2. And you are free (from sin, to punish the enemies of Islâm on the Day of the conquest) in this city (Makkah),

3. And by the begetter (i.e. Adam) and that which he begot (i.e. his progeny);

4. Verily, We have created man in toil.

5. Thinks he that none can overcome him?

6. He says (boastfully): "I have wasted wealth in abundance!"

7. Thinks he that none sees him?

8. Have We not made for him a pair of eyes?

9. And a tongue and a pair of lips?

10. And shown him the two ways (good and evil)?

11. But he has made no effort to pass on the path that is steep.

12. And what will make you know the path that is steep?

13. (It is) Freeing a neck (slave, etc.)

14. Or giving food in a day of hunger (famine),

15. To an orphan near of kin.

16. Or to a Miskîn (poor) afflicted with misery.

17. Then he became one of those who believed, and recommended one another to perseverance and patience, and (also) recommended one another to pity and compassion.

18. They are those on the Right Hand (the dwellers of Paradise),

19. But those who disbelieved in Our Ayât (proofs, evidences, verses, lessons, signs, revelations, etc.), they are those on the Left Hand (the dwellers of Hell).

20. The Fire will be shut over them (i.e. they will be enveloped by the Fire without any opening or window or outlet.

CHICKEN SIZzLER from RINI

chicken breast 2
egg 1
testing salt 1 i/2 teasp
cornflour 1 tblesp
sugar 1 teasp
tomato kechup 2 tbsp
soysauce 2 tblesp
tobasco sauce 2 tblesp
onion ring 1
bellpaper 1
cruched garlic 1 teasp
ginger paste 1 tblesp
dry red chilli 6
green chilli 4
salt

METHOD

Marinate chicken,salt,egg,testing salt,soysauce,tobasco sauce,sugar.

Heat oil in a pan add garlic ,red chilli without seed ,green chilli,chicken,salt,tomato kechup ,add onion ring make it half done.

heat cast iron pan for 10 mins ,just before smoking point add the curry ,add some melted butter .serve .

Chicken Biryani Awadhi (Lucknow)

Chicken Biryani Awadhi (Lucknow)


Ingredients


Savory warm broth

We will need 5 cups of savory warm broth. 4 cups for cooking Rice, ½ cup for cooking chicken, and ½ cup during layering

1. Commercial Chicken stock: 5 Cups
Spice Potli

1. Cheese Cloth: 1

2. Cotton string: 6 to 18" long

3. Ginger chopped: 2" x 1"

4. Black Cardamom cracked open:6

5. Black Peppercorn: 10

6. Cinnamon stick 3"x¼" Broken in half: 2


7. Whole Cloves: 8

8. Fennel seeds: ½ teaspoon

8. Bay leaf: 2

10. Nutmeg powder: ¼ teaspoon

11: Salt: 1 teaspoon


Sweet aroma milk

1. Milk: ½ cup
2. Yellow Cardamom cracked: 2
3. Saffron strands: 6
4. Kewra Essence: ½ teaspoon
5. Rose essence: ¼ teaspoon


Rice Layer

1. Ghee: 3 Tablespoons
2. Basmati Rice: 2 Cups
3. Savory warm water: 4 cups

4. Saffron: ¼ teaspoon

Chicken Layer
Marinate

1. Skinless boneless chicken breast cubed (24 equal pieces): 1 Pound

2. Chopped onion: ¼ cup

3. Chopped ginger: ½"x1"

3. Garlic Cloves: 1 peeled

4. Coriander powder: ½ teaspoon

5. Ground cumin seeds: ½ teaspoon

6. Ground cayenne: ¼ teaspoon

7. Cinnamon Ground: ¼ teaspoon

8. Cloves Ground: ¼ teaspoon

9. Nutmeg ground: ¼ teaspoon

10. Salt: ¼ teaspoon

11. Fresh lime juice: ¼ teaspoon

12. Degi Mirch: 2 teaspoon

13. Ratan Jot: ¼ teaspoon

If Ratan Jot is not available use Maval petals or Red food color about 8 drops.

14. Dahi Yogurt: ½ cup
Sautéing

1. Ghee: ¼ cup
2. Onions finely Chopped: ½ Cup

Garnish layer

1. Ghee: ¼ cup
2. Onions thinly sliced vertically: 1 Cup
3. Almonds sliced: ¼ cup
4. Cashews halves: ¼ cup
5. Fresh Ginger sliced into thin sticks: 1 Inch
6. Fresh Cilantro chopped: ¼ cup
7. Fresh Peppermint: ¼ cup


Lid Seal

1. Flour: ¼ cup

2. Water: 1 Tablespoon


Method


Step 1: Savory aroma broth

Fold the cheese cloth two time. Make a surface about 6"x6". Put spices in the center. Gather edges and tie a string.

Put chicken stock and spice Potli in a pot. Bring it to a boil. Cover. Let it steep on low heat for 20 minutes.

Step 2: Sweet aroma milk

Add Cardamom pods to milk. Warm milk to 100º F. Crush saffron. Add saffron. Let it cool about 10 minutes. Add Kewra and Rose. Cover.

Step 3: Rice

Wash and rinse Rice. Presoak in water for a minimum of 30 minutes. Drain. Heat Ghee in a heavy bottom pan. Stir in rice. Cook till it just starts to turn opaque white. Crush and sprinkle saffron. Add 4 cups of savory warm aroma broth. Bring it to a boil. Simmer covered for about 14 minutes. Turn off heat. Wait 10 minutes, the moisture will be absorbed.

Step 4: Chicken
1. Marinate

Put all ingredients except the chicken in a food processor. Process to make a smooth paste. Rub the chicken with the paste. Cover and let it marinate for at least 4 hours. Overnight in refrigerator is preferred.


2. Sautéing

Heat Ghee in a heavy bottom pan. Add onions, sauté till onions are clear. Pull out the marinated chicken Sauté till chicken dry. Add 2 Tablespoons of marinate and ½ cup of savory warm broth. Cook covered about till almost all the moisture is gone.

Step 5: Condiment layer

Now we need to prepare items for the garnish layer. Keep all items separate. Sautee onions in Ghee till they are brown and caramelized. Stir-fry Almonds and Cashews so they start to turn brown.

Step 6: Layering
Choose a deep pot to assemble Biryani. You must have a tight fitting lid for the pot.

Remember the top and bottom layers are always Rice. Lay a layer of rice. Add a bit of savory broth and sweet milk in circular motion, add a layer of chicken, add a 'garnish layer'. Now start over with the layer of rice. If it is the top layer of the rice, add the savory warm broth and sweet milk as before and the garnish layer.

Step 7: Baking

We need to now emulate Dum cooking (Cooking on low heat) in a Handi.

Make the seal by kneading dough. Apply sticky dough to the lid all the way around. Seal the pot with the lid.



Preheat oven to 425º F. Place the Biryani pot in the oven.

After 10 minutes turn down the oven temperature to 275º F.

You can remove the pot after 15 minutes, or hold it for up to 90 minutes.

Remove the pot from the oven 15 minutes before service. At the time of service, break the seal (remove the lid).