Mixed Vegetable Koottu ---------------------------Ingredients Needed: 1.

Mixed Vegetables 3 cup (Carrot, Chow-chow, Beans, Potato, Drumstick, Peas, Cauliflower) 2. Moong dal - 1/2 cup 3. Turmeric Powder - 1/4 tsp 4. Salt to taste 5. Hing 6. Sambar Powder 1-1/2 tsp Ingredients for Grinding: 1. Grated Coconut - 3 table spoons. 2. Urad dal - 2 tsp (Fry the Urad Dal in 1/2 tsp of Oil till golden brown) Grind this Urad dal and Coconut into paste. Ingredients for Tempering: 1. Oil 1 tsp 2. Mustard seeds 3. Curry leaves 4. Jeera Method: 1. Wash the Dal several times and cook till done by adding Turmeric. 2. Add the Chopped vegetables, Salt, Sambar Powder, Hing and Cook nicely. 3. Add the ground Paste and cook for few minutes. 4. Temper with Mustard seeds, Curry leaves and Jeera.

Coconut Chicken Curry -----------------------------Ingredients 1 cup Thick Coconut Milk 50 gms Yogurt 2 Onion Puree 3 Green Chilies 1/2 cup Coriander Leaves 1 inch Ginger 10 to 12 Garlic cloves 10 to 12 Mint Leaves 2 Tomatoes Puree 250 gms Chicken 12 Pepper corn 3 Cinnamon sticks 3 Bay leaves 3 Green Cardamom 1 Mace 6 to 7 Cloves 2 tbsp Turmeric Powder 3 tbsp Coriander Seed Powder 2 tbsp Red Chili Powder 3 tbsp Cumin Powder 2 tbsp Fennel Powder(saunf) 2 tbsp Garam Masala Powder 2 Potatoes 3 tbsp Oil Salt as per taste 1/2 glass Water or as curry consistency required Instructions Marinate the chicken with 1 tbsp Turmeric, 1 tbsp Coriander seed powder, 1 tbsp Cumin seed powder, 1 tbsp Fennel Powder, 1 tbsp Red Chili Powder and yogurt. Rub all spices into chicken and marinate for 30 mins. You could also marinate overnight. Grind the onion for onion puree. Keep it aside For green paste. Blend coriander leaves, mint leaves, green chilies, chopped garlic and ginger. Grind into a processor until smooth paste. Keep this aside. Grind the tomatoes to form a smooth paste. Strain if required. Now keep this tomato puree aside. Take oil in a big wok or vessel. Add oil and keep gas on low flame. Now saute bayleaves, pepper corn, cinnamon, cloves, mace and green cardamom. Saute for about 2 mins. Now add onion puree. Saute until the water of Onion dries out. Put the green paste and keep stirring for about 2 mins. Mix rest of spices (turmeric, garam masala, coriander seed powder, fennel powder, cumin powder, red chili powder). Stir all of them well for about a minute. Its time to add Tomato puree. Mix all of them well for about 2 mins. Add thick coconut milk. Let it cook for 2 mins more on medium flame. Finally add marinated chicken along with chopped potatoes and few coriander leaves. Add salt for seasoning. Add water as per consistency required.

Let this cook for about 15 to 20 mins more Or until Chicken and potatoes are cooked. Serve hot with steamed rice Or serve with bread Or Roti. Garnish with few coriander leaves on top.

Do You Think You Are Handsome Or Beautiful ?? You You You You are rich? are strong? are INDEPENDENT? don't NEED any one?

Okay Now, What About When You Die ?? You NEED someone to clean your body. You NEED someone to cover your body with Kaffan.. You NEED someone to burry your body AND, The most IMPORTANT thing, YOU NEED SOMEONE TO PRAY FOR YOU. So,don't be ARROGANT !! Be HUMBLE in this world !! remember shaitaan was not a stupid but, he was arrogant !!!!!!! [ A very good reminder for myself first ] Only Allah Subhanahu wata'ala is The GREATEST, The ONE, The SUPREME, and INDEPENDENT of anything/anybody. ALLAHU AKBAR !! Feel Free To Share With Your Friends .

AMAZING response by Yemeni Nobel Peace prize winner Tawakkul Karman when asked about her Hijab By Journalists and how it is not proportionate with her level of intellect and education, she replied: Man in The early times was almost nak ed, and as his intellect evolved he started wearing clothes. What I am today and what Im wearing represents the highest level of thought and civilization that man has achieved, and is not regressive. Its The removal of clothes again that is regressive back to ancient TIMES" Noble Laurette from Yemen, Tawakul Karman

CHICKEN PULAO -------------------Recipe requested by Bibi Sana Afreen Ingredients: 1 Chicken cleaned and cut 1 kg Minced Mutton 2 cups Clarified Butter (Ghee) 4 big sized Onion (Pyaj) minced 1/4 kg Curd (Dahi) 1/2 kg Rice 1/2 tsp Saffron (Kesar) Few Sliced and fried Almond (Badam) 4 Bay Leaf (Tej Patta) 1 " long piece Cinnamon (Tuj/Dalchini) 10 Cloves (Lavang) 10 Cardamoms 18 Pepper corns (Kalimirchi) 3 pods Garlic (Lasun) 1 " long piece Ginger (Adrak) 1 tsp Red Chili Powder (Lal Mirchi) 2 tsp Coriander Seeds Powder (Dhania Powder) 1 tsp Cumin Seed Powder (Jeera) 1/4 tsp Turmeric (Haldi) Method: First grind garlic, ginger, chiili powder, coriander, turmeric and cumin powder to a fine paste. Now heat 4 tblsp of ghee and fry 2 onions till brown. Add half the whole spices and then add chicken and mince meat and let it brown. Add ground spices and fry for a few minutes along with chicken and mince. Add 2 cups of hot water, cover and cook till chicken is tender. Beat the curd with saffron and add to chicken. Cook uncovered for 10 minutes. Remove from flame and keep aside. Now heat the remaining ghee and fry bay leaves and remaining whole spices. Add onions and brown them well. Add rice and fry till brown. Add enough water to cook rice and also 1 tsp of salt. Spread a layer of rice on a flat serving dish and then another layer of meat. Repeat with one more layer of each. Garnish with almonds.

Dhokla --------Recipe requested by Bibi Asma Alvi Ingredients: 1/2. cup Semolina ( Fine rava) 1. cup Sour Yogurt ( I make some sour yogurt just for Doklas' or Rava idlis).If you dont have sour yogurt add 1/4 tsp of Citric acid crystals dissolved in little water) 1 cup of Gram flour ( Channa Atta) sieved. 3-4 green chillis & 1" piece of ginger blended into a paste with little water. 1/4 teaspoon of Turmeric powder ( Haldi) 1 teaspoon sugar 1 tablespoon vegetable oil 1 teaspoon salt or per taste. 1 teaspoon ENO salt ( available in Indian Stores ) Seasoning ( Tadka) 1 teaspoon of Mustard Seeds ( Rai) 1-2 tablespoon of Vegetable oil 1/2 teaspoon of Asafoetida powder ( Hing) Garnish: Serrano Green chillis 5-6 slit lengthwise (optional) 2 tablespoons chopped Corriander leaves.(kotmir) 2 tablespoons fresh grated coconut (optional) Method: Mix the Semolina, Gram flour, Yogurt,Turmeric powder, Sugar,Chilli & Ginger paste and if needed some water to make a thick paste like a pancake mixture. Cover with a lid and set it aside for 3-4 hours ( this is why its semi-instant). After about 4 hours. Get a Dokla steamer ready. If you dont have a Dokla steamer, use the pan that comes in a Indian pressure cooker. Add water into the steamer or Cooker. Spray the Dokla plates or Pan with some cooking spray like Pam and keep it inside the steamer to warm up.When the water starts boiling, add the oil and ENO salt to the Dokla mixture, blend well, it will start puffing up, remove the dokla plates, put the mixture on to the plates and quickly put it inside the steamer. If using just 1 cooker pan, steam it for 20 to 22 minutes. Turn off the stove when done. Leave it closed for about 5 minutes. Then slowly remove the Dokla and let it cool in the pans. Take a small pan, heat the 2 tablespoons of Oil, when hot add the mustard seeds, when it starts spluttering turn off the heat and add the Asafoetida and then with a spoon evenly pour it over the Dokla. Take the same pan heat 1 tablespoon of oil add the serrano chillis and cook for 2 to3 minutes, watch out the chillis can cause irritation to your eyes when cooking. Set it aside ( the chillis are not for the faint hearted folks). Now you can cut into square or diamond shape and serve it warm or cool garnished with the corriander leaves and coconut. It will easily make about 20 2" squares.You can serve with the Green chillis & or Green Chutney.

Pav Bhaji ----------Ingredients: 8 pavs (squarish soft buns about 4" x 5" size) butter to shallow fry. For Bhaji 1 capsicum chopped fine 2 onions chopped fine 2 tomatoes chopped fine 2 1/2 cups chopped mixed vegetables (beans, carrots, cauliflower, potota, beans, bottle gourds, etc.) 1/2 cup shelled peas 2 tbsp. butter 2 tsp. pavbhaji masala 1 1/2 tsp. chilli powder 1/4 tsp. turmeric powder 1/2 tsp. sugar salt to taste 1 cup water (in which vegetables were boiled) 1/2 tsp. each ginger grated, garlic crushed juice of 1/2 lemon. To Garnish 1 tbsp. coriander chopped 1 onion chopped small pieces of lemon Method Pressure cook mixed vegetables and peas till well done. Mash them coarsely after draining. Heat butter in a pan. Add ginger-garlice, capsicum, onion, tomatoes. Fry for 2-3 minutes till very soft. Add pavbhaji masala , chilli powder, turmeric, salt, sugar and fry further 2-3 minutes. Bring to boil. Simmer till gravy is thick, stirring and mashing pieces with masala, in between. Add lemon juice, stir. Garnish with chopped coriander and a block of butter. For Pavs Slit pavs horizontally leaving one edge attached. (To open like a book). Apply butter (as desired) and roast open on a griddle till hot and soft with the surface crisp on both sides. Serve hot with bhaji, a piece of lemon and chopped onion.

Hyderabadi Bawarchi Khana December 26, 2011

Shami Kabab ---------------Shami kebab literally means Syrian kebab (Sham) in Arabic. Some are of the opinion that these kebabs were introduced to South Asia during the Mughal era by Muslim emigrants from the Middle East. They had employ ed cooks from all over the Muslim world to serve in the royal kitchens. Some of the cooks were from Syria as well. The Sham refers to either Syria specifically or the Levant in general, and these kebabs literally means Syrian kebabs or Levantine kebabs in Arabic. The Shami kebab are also popular in Afghanistan and Azerbaijan. Ingredients:Minced meat 1/2 kg Channa dal 2 tbsp (soaked for 1/2 hr) Coriander powder 1 tsp Cumin powder 1 tsp Garam masala 1 tsp Garlic flakes 10 nos Egg 1 Lemon juice 1/2 tsp Cinnamon 2 pc Cloves 3 Ginger 1 big pc Cardamom 2 Pepper a pinch Chilly powder 1tsp Coriander and mint leaves few Oil 10 tbsp Salt as per taste Method: Wash and drain the mince and mix channa dal,whole spices,onions,a cup of water and salt to taste. Cook till dry. Remove from fire and add ginger, garlic, pepper, chilli powder, coriander powder and cumin powder.Then grind the mixture into fine paste and knead into dough. Add chopped lemon juice, coriander, mint leaves and salt as per taste. Make lemon sized balls and make flat patties. Beat egg and dip the patties in the batter. Shallow fry till brown in colour. Serve with mint chutney.