Bint E Aadam's Kitchen - Page 2

Niksik · Jun 11th, 2009, 11:37 AM

Bint E Aadam, can you please post picture recipes on some qeema recipe? Thank you!

Bint E Aadam · Jun 11th, 2009, 11:53 AM

As Salam-o-Alaykum sis kafi recipies aprin hayn mere pass qeema matar ki,qeemay walay tikiyon ki qeema pulaow ki so thora sa sabar ahsta ahsta share ekrti jaun gy

Niksik · Jun 11th, 2009, 11:58 AM

acha jee, shukriya.

pyaare · Jun 11th, 2009, 01:12 PM

Brilliant thread MashAllah, esp the pictures....will definitely try some.

*HNK* · Jun 11th, 2009, 01:58 PM

oh wow! thanx for the huge effort!

Bint E Aadam · Jun 11th, 2009, 02:26 PM

Quote:

Originally Posted by pyaare

Brilliant thread MashAllah, esp the pictures....will definitely try some.

Ahan Thankew jee :-) sure :-) mujhe btaiye ga bhi aur emri tip per amal kerein gyn to insha Allah 1st time bhi try karien gyn to achi bane gy

Bint E Aadam · Jun 11th, 2009, 02:33 PM

Quote:

Originally Posted by *HNK*

oh wow! thanx for the huge effort!

Thankew siso :-)

Bint E Aadam · Jun 11th, 2009, 02:35 PM

Matar Qeema

Qeema ...................................Aadha Kilo

{Hath ka kuta hua mashin ka nahi}

Matar............................................a ik Cup

Pyaaz.........................................2 Adad Darmiyane Size ki

{Bareek aur lambi lambi kat lein }

Lehsan l Joye ..............................................8 se 10 adad

{agar aap paste istemal ker rahay hain to aik khane ka chamch}

Adrak powder or paste...........................................1 chaye ka chamch

Hari Mirch.......................................3 Adad

{drmiyan se kat lein} sahulat k liye image stah hai k kaise katni hain}

Namak............................................. .....half chaye ka chamch

Surkh mirch powder..........................................ha lf chaye ka chamch

Haldi..........................................3 chutki k barabar

Garam masala powder.............................half chaye ka chamch

Hara dhaniya.....................................aik khane ka chamch

{bareek kata hua}

Tamatar

{4 khane k chamch oil/ghee main fry ker lein naram par jayein to yeh aik bowl main nikal lein}

Oil............Aik Piyali {pakanay k liye

_____________________________________________

Tarkeeb:

kuker main ya pakanay k bartan main aap oil dlaiye is main pyaz lehsan dal dijiye agar lehsan aap k pass sabit halat main hai to piyaz k sath dal dijiye aur agar lehsan paste ki surat hai ya powder ki to abhi mat daliye woh jab pyaz zara pink sa ho jaye to daliye

khair pyaz lehsan fry kijiye jab golden brown hone lage jaisa k pic main hai

to ab is main namak ,mirch haldi dal dijiye aur bhunein

ab is main tamatar ka jo mixer bnaya tha woh dal dein 2 min bhunne k baad qeema dal dijiye aur 5 min bhunein

agar kuker hai to 5 min baad 3 glass pani dal ker steam laga dein aur agar pateeli main paka rahe hain to phir 4 glass pani dal ker dhakan laga dijiye

15 min baad kuker ka dhakan hata dijiye aur agar pateeli main paka rahe hain to phir 10 min baad check kerte rahein

Qeema gal jaye to azafi pani sukha lijiye aur qeemay ko itna buniye k masla aur qeema oil chor dei ab is adrak powder ya paste shamil karein aur phir is main sath he hari marchein daliye aur matar aur 5min bhunein

kuch aisi shakal ho gi

us k baad 2 glass phir se pani add kerein aur matar ko galne k liye rakh dein steam lagana chaiye to bus 4 se 5 min lagaiye pani azafi ho to khsuhk ker lein aur bhune 2 min aur bus matar qeema tyar hogaya haray dhaniya dlaiye aur dish out ker k sarv kerein

{aur yaad hai na k pakana jab shuru ekrna hai Bismillah Zarur parhni hai aur her chotii se choti chiz bhi dlate waqt Bissmillah zarur parhni hai

aur agar bhool gaye to kya jab bhi yaad aaye

BISMILLAH IRAHMANIRAHEEM AWALU WA AKHIRATU

parh lein }

__________________________________________________ ___

Bint E Aadam · Jun 11th, 2009, 02:40 PM

Matar Pulaow

Matar k danay .................................................. .1 Cup

Chawal........................................ Aadha Kilo

{pakanay s eaadha ghenta pehle dho ker bhago dijiye}

Pyaaz............................................. ....1 khane ka chamch

{bareek Aur Lambi kati hui}

Lehsan Paste...............................1 chaye ka chamch

Tamatar........................................... aik adad Darmiyane size ki

{ chota chota akt lein}

Lemon Slices............................................ ......2 leemo k

Hari Mirch....................... 4 Adad

{darmiyan main se lambayi ki shakal main Kaat Lein }

Namak............................................. ...1 and half Chaye ka chamch

Surkh mirch powder...............................adhi chaye ak chamch

garam masala.......................................Aadhi Chaye ka chamch

chinish salt ...................................1 chutki bus

Zeera ................................1 chaye ka chamch

Sukha Dhaniya...............................1 chaye ka chamch

{yeh hara dhaniya nahi hota amsala jaat main aata hai yeh}

oil pakanay k liye

---------------------------------------------------------------

Tarkeeb:

Sab se pehle Paknay ka Bartan Jis main Chawal bnanay hon woh chulhe per rakhiye us main 4 khane k chamch oil daliye aur agar aap ghee main paka rahe ho to 2 khane k chamch daliye ab is main

pyaz aur lehsan paste dal dijiye aur fry kijiye brown ho jaye to dhakan uper rakh ker kinaray s epani dlaiye aur jhat se dhakan barabar ker dijiye k cheente na urein yeh colour nikalne k liye pani add hua hai jab shot pateeli se aana kam ho to dhakan hata ker chamch chaliye ab is main namak garam masal surkh mirch powder sukha dhaniya zeera sab dal ker achay se mix kerein k brown pyaz ka mota sa he sahi apste sa ban jaye ab is {yad rkahein pani sukhne na paye} to is main tamatar,hari marchein aur lemon slices dal ker bhunein jab achay se bhun jaye aur tamatar thoray se naram par jayein aur phir matar dal dein jaisa k image main aur kuch aisi shakal ho gi

5 min mazeed bhunein jab kuch is trah se ho jayein jaisa k image main hai

{lemon slice ab nikal lein ap}

to ab aap is main pani add kerein 2 se 3 glass pani aur ab matar ublne k liye dhakan rakh dein pateeli per 15 min baad check kerien matar gal jayein to theek aur agar nahi gale to pani kam mehsoos ho to half glass ya aik glass us hisab s ek matar gal jayein add kerein jab matar gal jayein to is main chawal dal dijiye aur aik daffa bus chamch halaiye ab chawal dlane k baad aik ubal anay per is main chiness salt dal dijiye aur ab aik daffa phir chamch chalyein ab is main se pani thora sa le ekr check kerien namak theek hai agar bohat kam lage to half chamch aur le lein aur agar normal lage jaise salan main hota hai to aur add na kijiye q k pani khushk hone k baad woh namak chawlon main he rachta hai so dhiyan rahe aur aik baad ka khiyal rkahein mara galte waqt ka bhi pani ho ga chawal jis pan main bhege hain us ka bhi pani ho ga ap ko zarurat lage to aik glass pani add kijiye warna rehne dijiye pani kitna chaiye is ka hisab hum yun batlatay hain k jab aap chawal dal ekr aik daffa chamch halayein gay to khafgeer {chawal pakanay ka chamch chawal k uper rkahein aur itna pani ho k kafgeer{chawal pakanay ka chamch} ka nichla gol half hiusa pani main doob jaye to pani kafi hai amzeed ki zarurat nahi umeed hai samjh a agayi ho gi

ab taiz aanch epr pakana hai chamch bohat kam chaliye ga warna chawal tutne ka khatra hota hai

ab aap ne jab pani khush ho jaye to dhakan laga ker dheemi aanch per dam per rakhiye aur 5 to 8 min baad check kerein chawal tyar hain 5 s ekam time bhi lag sakta hai depend ekrta hai aap k chulhe ki aanch per so bus ab dish main nikaliye aur matar qeema k sath matar pulaow srv kijiye

{aur yaad hai na k pakana jab shuru ekrna hai Bismillah Zarur parhni hai aur her chotii se choti chiz bhi dlate waqt Bissmillah zarur parhni hai

aur agar bhool gaye to kya jab bhi yaad aaye

BISMILLAH IRAHMANIRAHEEM AWALU WA AKHIRATU

parh lein }

Bint E Aadam · Jun 11th, 2009, 02:40 PM

Lemon Salad

Fresh Lemon Salad hum aap ko banana to sikha chuke per is main pyaz katne ka tareeka alag ho ga bus yahan aap ne bus payz ko lambi katna hai baqi sab waisa he ho ga aur band gobhi bus thori si kachumar sald main dlani hai baqi alag se rakhni hai aur gajar bhi nahi dlani bus pyaz,tamara kheera aur band gobhi zara si umeed hai smajh aa gayi ho gi

Bint E Aadam · Jun 11th, 2009, 02:47 PM

Mung Ki Daal

{bagair Chilkon ki Daal }

Mung ki Bagair Chulkon ki Daal............................................ha lf KG

{Dho ker bhago dijiye Aap Laugo ki Sahulat k liye sath main image di hai k kahin aap laug mash ki daal na smajh lein }

Payaaz...................................2 Adad Darmiyani Size ki

Lehsan .........................................8 se 10 Joye jo aik gathi main hon

Adrak Powder or Paste........................half chaye ka chamch

Namak.....................................1 chaye ka chamch

Surkh mirch Powder...............................half chaye ka chamch

Haldi............................................. .....................3 chutki k barabar

Tamatar........................................... ..1 adad

{ 4 khane k chamch main bareek kaat ekr dal ker fry ekrien naram par jayein to paste sa chamch ki madad s ebana lein}

Hari Mirch.............................4 Adad

{darmiyan main se kat lein }

oil ..........................Half piyali
-----------------------------------------------------

Tarkeeb

pakanay ka bartan chulhe per rakhein us main oil daliye.pyaz aur lehsan k joye dal ker fry kijiye

Golden ho jaye to ab aap is mein namak surkh mirch,haldi,tamatar paste dal dijiye jo banaya tah achay se bunein 5 min bad 2 glass pani dal ekr steam laga lijiye 5 min steam lagayein the dhakan khol ker pani khushk kerein aur handi pakanay walay chamch ki madad se masala bhun aur pees lein k khara masla na rahe bhun jaye to aur pani khushk ho jaye to adrak powder ya apste jo ho woh dal dijiye aur hari marche bhi aur theek bhunne ki nishandahi yun hai k misala oil chore ga yahan aap bhegi hui mung ki daal pani samait daliye aur aik daffa chamch hala ker 10 min k liye without dhakan pakayein us k baad 2 glass pani daliye aur again steam laga dein 5 min baad zyada nahi 5 min baad steam khol lein aur ab taiz aanch per pakayein chamch waqfay waqfay se chalati rahein garhi hone per daal chulha band kijiye srvin bowl main daal nikal lijiye aur srv kijiye

aur haan white rice k sath srv kijiye lemon salad jis ki Recipie pehle bata chuke hain wohi sath rahe ga yaad rkahiye Chawal jab bhi hon kachumer salad plus lemon juice maza de ga

{aur yaad hai na k pakana jab shuru ekrna hai Bismillah Zarur parhni hai aur her chotii se choti chiz bhi dlate waqt Bissmillah zarur parhni hai

aur agar bhool gaye to kya jab bhi yaad aaye

BISMILLAH IRAHMANIRAHEEM AWALU WA AKHIRATU

parh lein }

Bint E Aadam · Jun 11th, 2009, 02:55 PM

Mix Veg

Payaaz...................................2 Adad Darmiyani Size ki

Lehsan Joye........................................10 se 12 Adad {aik gathi Main Jitne hon }

Adrak Powder or Paste........................half chaye ka chamch

Gajar............................. Aik Pao

{ uperi skin utar ker saaf ker k chotay tukron main kat lein}

Matar ................................ Aadha Kilo

Aalu.............................................. Aik Pao

{is ki bhi uper se chiklay utar ker kat lein aap ki sahulat k liye stah main image de rahe hain k maloom ho jaye cutting kaisi kernin hai sabziyo ki sab sabziyo ko dho ker bhago dijiye }

Namak.....................................1 chaye ka chamch

Surkh mirch Powder...............................half chaye ka chamch

Haldi............................................. .....................3 chutki k barabar

Tamatar........................................... ..1 adad

{ 4 khane k chamch main bareek kaat ekr dal ker fry ekrien naram par jayein to paste sa chamch ki madad se bana lein}

Garam masala powder ..........................................aik chaye ka chamch

oil ..........................Half Piyali

--------------------------------------------------------------------

Tarkeeb

pakanay ka bartan lijiye us main oil dlaiye aur pyaz lehsan daliye fry hkarein golden ho jaye to is main namak,mirch,haldi dal dijiey aur sath he tomato paste jo bnayi thi ham ne woh achay s emix kerein 5 min bhinein baad main 2 glass pani daal ekr steam laga dein agar kuker main nahi bana rahe to dhakan laga dijiye k lehsan gal jaye...............5 min baad kuker ki steam hata lijiye aur agar ap pateeli main paka rahe hain to 15 min rakhiye.............us k baad azafi pani taiz aanch epr khuch karein pakanay walay chamch se masala peesein k achay s epaste ban jaye us k baad is main garam masala daliye aur sath eh sabziyan tumam daal dijiyeaur achay s emix kerein k sabziyan achays emasalay main mix ho jayein

ab aap ne is main pani bilkul nahi dalna aur aam dhakan jo hota hai woh pateeli ya kuker per rakh dijiye k bhanp main sba sabziyan galeion yaad rakhiye ga k aanch behaad dheemi ho

45 to 50 min main Mix veg tyar hai hara dhaniya Daliye

aur srvin bowl main daal ker aam k achar fresh salad and haray dhaniye poodene ki chutny k sath srv kerein is k sath roghni naan ya chapati sahi rahe gin

----------------------------------------------------------------

Hari Chutny k liye

Dahi........................................hasb e zarurat

Hara dhaniya .......................................bareek kata hua 4 khane k chamch

Podeeena.......................................1 guchi

Namak.......................1 chaye ka chamch

Hari Mirch...........................................2 Adad

Sil Batay per hara dhaniya podeena aur hari mirch bareek pees lein us k baad is main namak dal ker again sil batay epr peesein aur baad main aik bowl main nikal lein

Aik alag bowl main dhai lein jitni chatni bnanai hoon us k baad is ko phente achay se aur is main hari chutni daal ker mix kerein thori thori daliye kahin zyada na add ho jaye aur bus hari chutni tyar

__________________________________________________

Frsh Salad

Pyaz.............................................. 1 Adad

{Gol lacon main kaat ker namak se dho lein}

Tamara...................................aik adda drmiyani

{gol kat lein}

Kheera............................... 1 adad

{gol kat lein}

Band gobhi...................................aadhi piyali

bareek kati hui

Lemon slices.......................................1 leemo k katlein

_______________________________________________

Tarkeeb.

Pyaz ,tamatar, bandgobhi,kheeray kate hue lemon slices sab aik mixing bowl main mix kerein namak dlaiye aur srvin bowl main nikal ker srv kijiye

{aur yaad hai na k pakana jab shuru ekrna hai Bismillah Zarur parhni hai aur her chotii se choti chiz bhi dlate waqt Bissmillah zarur parhni hai

aur agar bhool gaye to kya jab bhi yaad aaye

BISMILLAH IRAHMANIRAHEEM AWALU WA AKHIRATU

parh lein }

Ab Ijazat Dein TC

fi Aman Allah

Bint E Aadam · Jun 11th, 2009, 02:58 PM

Palak Chicken

Palak................................ Sawa Kilo

{bareek kat k achay s edho lein k mati nikal jaye}

Chicken........................................... .....aik pao

Pyaaz......................2 Adad

{Bareek Aur Lambi Kat lein}

Lehsan.....................................1 Gathi {10 se 12 Joye}

Adrak powder Ya Paste...................................{half chaye ka chamch

Hari Mirch.....................................4 Adad

{Damiyan Se Kat Lein}

Namak................................Half chaye ka chamch /Hasb e Zaiqa

Surkh Mirch.................................Half Chaye Ka Chamch

Haldi............................................3 chutki k brabar

Oil...................................half piyali

---------------------------------------------------------------
Tarkeeb:

Pakanay k Bartan Main oil dlaiye aur half chaye ka chamch namak dal k chamch se halayein us k baad pyaz lehsan dal ke r5 min bhunein ab is k sath he chicken b daal dijiye aur 10 min fry kerein jab golden hone lage jaise k image main hai

to chicken ab aik plate main nikal lein

ab is main tumam masala jaat adrak paste sab dal ker bhunein 5 min aur baad main is main derh glass pani dal ker steam laga dijiye

5 se 7 min baad kuker se steam hata dijiye aur azafi pani ko taiz aanch per khush kar lijiye ab maslaay ko chamch se sath sath maslti jayein k paste ki shakal banti jaye jab yeh bhun jaye jab lehsan pees jaye masala sa ban jaye to chicken dal ker hari mirch dal ekr 5 min bhunein k oil masla chor de ab is main palak dal dijiye

aur 5 min taiz aanch per bhun ker ab dhakan rkah dein ab aap ne kuker main steam nahi lagani palak chicken bhanp main he banein ga aur pani b nahi dlana q k palak pani chore ga isi pani main palak gale gi aur pake ga bhi salan

bus 30 se 45 min baad palak chicken tyar drmiyan main check kerte rahiye k nichay lage na lagne lage to palak check keriye theke se pak gayi ?

pak jaye to bus dish out kijiye aur brown rice k sath srv kijiye

------------------------------------------------------------------

roulade · Jun 11th, 2009, 03:08 PM

hey salam bint e adam. wow and well done for all the effort !!!

agar aap isay doosray walay thread men join kar den "RECIPES" to bohat aasani ho jai gee.

april · Jun 11th, 2009, 03:09 PM

thank u so much bint-e-adam

Bint E Aadam · Jun 11th, 2009, 03:14 PM

Brown Rice

{Brown Rice jise punjab k aksar gahranon main Tarkay Walay chawal bhi kaha jata hai palak gosht k sath yeh rice khub maza detay hai}

Chawal..................................Half KG

{adha ghenta qabal pakanay s ebhigo dijiye dho k }

Pyaz.......................... bareek kati hui khane k chamch k brabar

Lehsan powder ya paste.................................half chaye ka chamch

Namak............................................. ....1 and half chaye ka chamch

{hasb e zaiqa}

bari Ilaichi..........................................2 adad

Hari mirch................................2 adad

------------------------------------------------------------
Tarkeeb
pateeli main oil daliye aur pyaz aur brown kijiye itna brown nahi kerna jitna pic main hai

Pyaz itna brown kijiye

qadray brown ho to aap is main lehsan powder aur dlaiye

mix ker k ab is main pani dlaiye to kuch aisi shakal ho gi

ap mix kerte jaiye aur sath main bari ilaichi 2 dal dijiye aur mix kerein colour kuch aisa ho ga

ab is main hari mirch namak dal ker bhunein 2 min aur chawal jo bhigoye hue thay pani samait dal dijiye aur ab pani ka hisab btaty hain chawal dlane k baad uper se kafgeer {pkanay ka chamch aise ho ga

Pani ki satah check kerne k liye k chawla tak le jayein aur half kafgeer doob jaye to pani theek hai bus taiz aanch per pakaiye

[

pani qadre khushk ho aur is trah se chawal nazar aayein

to behaad dheemi aanch per dhakan rakh ke rparteeli per chawalon ko dam laga dijiye 5 min baad check ekrien chawal gal gaye to theek warna kuch der aur ther jaiye

pak jane ki surat main dish out kijiye aur palak chicken k salan k sath paish kerein

---------------------------------------------------------

Bint E Aadam · Jun 11th, 2009, 03:18 PM

Quote:

Originally Posted by roulade

hey salam bint e adam. wow and well done for all the effort !!!

agar aap isay doosray walay thread men join kar den "RECIPES" to bohat aasani ho jai gee.

Sis Actually ab to main ne topic start ker diya mujhe andaza nahi tha aur mere pass hay bhi bohat se recipies so aik tasalsul s epanay is thread main share ekrti rahun gy so dats why alida se sharings ki ta k mujhe andaza rahe ga kya share hua kya reh gaya :-) khair mods admin ko agar udhe rmove ekrna hoa to plse phir mujhe bata dien k kidher parin hayn yeh meri recipies per udher aur recipies share ekrti rhaun kune k abhi bohat si hayn

Bint E Aadam · Jun 11th, 2009, 03:19 PM

Quote:

Originally Posted by april

thank u so much bint-e-adam

ur welcome siso

Bint E Aadam · Jun 11th, 2009, 03:23 PM

ham ne yeh banaya pehle images dikhate hain then Recipies

1.Mash ki Kari Daal

2.Papri Chaat

3.Dahi Bhallay

4.Chana pulaow

5.Fresh Salad

6Chutn

'

yeh ham laugon ki dining table mean maire aami jee aur bhaiya jani tabhi to 3 laugon ka he arange hay epr khana zara zyada hay becuz khana ham aksar sath main banttay bhi hayn na koi na koi aa jata hay rata main khana mangne so khane ka zyada arange ekrte hayn ham

Bint E Aadam · Jun 11th, 2009, 03:50 PM

Papri Chaat

Papri Chat...

Lobiya............................................ 1 cup

{raat ka bheega hua ho aur usya next day namak wala pani main galne tak ubal lein}

Safaid Chanay........................................1 n half Chup....................

{yeh bhi raat k bhege hon aur next day namak waly pani main ubal lain kuker main boil ker rahay hain to theek pateeli main to soda dal dijiye galne tak ubal lein}

pyaz.............................................. bareek kati hui.

{namak laga ker dho lein}

Lemon juice............................................. ....3 se 4 khane k chamch

namak...........................................ha sb e zarurat

surkh mirch............................................. 2 chutki k brabar

chat masala............................................ .................1 chaye ka chamch

hari chutni............................................ ............1 chaye ka chamch

dahi.............................................p henta hua.....................1 piyali

imli k chutny............................................ ........1 piyali

{bazar se ba asani mil jati hai}

papri............................................. .........Hsab e Zarurat

{bazar se samosa pati ya roll pati le lijiye aur fry ker k chura ker lein}
---------------------------------------------------------

Mixing bowl main lobia chanay pyaz masala jaat lemon juice dal ker mix kerin srving bowl main ab dal dijiye

ab aik mixing bowl main dahi main hari chutny {podeenay aur dhaniye ki kuti hui jis ka tareeka hum pehle bata chuke hain} mix ekrien 2 chutki is main namak bhi dal dijiye aur yeh bhi srvin bowl main dal dijiye

imli ki chutny bhi srvin bowl main dal dijiye per bazar se jo mile gi woh thik ho gi thra sa pani mila lijiye k patli zara ho jaye

ab samosa pati ya roll pati jo fry ki thi thandi ki hui us ka chur kr k woh bhi srving trey main dal ker yeh sab srv kijiye

Plate tyer kerte waqt pehle lobia chanay ki lyr phir dahi chutny ki phir imli ki chutni aur last main papri uper se per yad rakhiye yeh sba usi waqt kariye jab khana ho warna papri naram ho jaye gi

bnaiye khud bi khaiye aur sab ko khilayein aur tareefein wasool karein

{yaad hai na sba bnatay hue Bismillah patrhi hai aur sar epr duppata ho }

aap is main aaloo wagairah bhi shamil ker sakte ho ham ne to dahi bhalay bnaye na stah main so ........

aap alug is main aaloo bhi dal sakte hain us din ham ne dahi bhalay main bhi alu dale thay so is main nahi dale