spaghetti with the best and easiest CHEESE sauce

              spaghetti with  CHEESE  sauce

Easy food recipes for dinner to make at home. cooking videos. How to make snacks for begginers and kids. Cream cheese pasta. A simple and quick food for lunch or dinner .

INGREDIANTS :

• 200  mg spaghetti 7 oz 
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• 150 ml fresh cream 
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• 3 garlic clovees.
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• 200g cheez 
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• parsley 
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• Half  cup of cooked broth 
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• Salt 
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• Oil
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• black pepper

METHOD OF THE RECIPE:

 

• In plenty of boiling water , put a hand of salt .
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• Then add spaghetti.
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• 1 min latter , when they have softened a littel , stire it whit a spoon.
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• After 10 mins , when they are cooked. Save half of the cooking broth.
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• And then drain the spaghetti .

• Then in a large fry pane , fry some garlic cloves.in oil.

• Fry them for about a min.

• When browned , add light cream.

• Add a pinch of salt .

•  Grated  hard cheez.
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• And now mix all  ingrediants.While cooknig over low flame .
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• Cook for 2 minns

• After this , add the spaghetti . And add saved cooked broth into it .

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• ADD a hand full of chopped parsley .

• Integrate all ingrediants  with sause and cook them for 4 mins 

• When all ingrediants will  integrated sprinkle with freshly ground pepper .

اردو زبان میں

اجزا:

•     سپتیٹی
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• ١٥٠ مل فرش کریم
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• ٣ ادرک کٹ ٹوکرے
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• چیز
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• دھنیے ک پتے
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• پکا ہوا چوربہ
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• نمک
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• گھی
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• کالی مرچ

• میتھڈ:

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• ایک برتن میں پانی بول کر کے اس میں نمک ڈائلنپھر   سپغتی دال دن                                                              
• ١ منٹ کے بعد اس میں چمچہ ہلیں.
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• ١٠ منٹ کے بعد جب یہ پک جائے تو اس کا پکا ہوا پانی محفوظ کر لیں.
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• سپغتی کو اب چنن لیں.
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• اب ایک فرے پین میں گھی دال کے ادرک کے ٹوکرے ڈال لیں.
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• جب یہ گولڈن ہو جائے  اس میں  کریم دال دو.
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• پھر نمک, چیز دال دیں.
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• اب اس میں سپغتی شامل کر دیں.
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• کچھ دھنیے کے پتے بھی شامل کر دیں.
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• ٤ منٹ کے لئے اور اچھی تہاں ان سب کو پکا لیں.
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• اب اکھاڑ میں کالی مرچ کو شامل کر دو.
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Pashtun cuisine

                                                    Pashtun cuisine

Pashtun cuisine (pashto: پښتني خواړه‎) refers to the cuisine of the Pashtuns, who are predominant in eastern Afganistan and western pakistan. The cuisine of the Pashtun people is covered under Afgan cuisine and Pakistani cuisine, and is largely based on cereals like wheat, maize, barley and rice as well as a plethora of meat dishes that includes lamb, beef, chicken, and fresh fish. 

Accompanying these staples are also dairy products (yogurt, whey, cheeses), including various nuts, locally grown vegetables, as well as fresh and dried fruits. 

Cities such as peshawar, jalalabad, kabul ,quetta  and kandharare known for being the centers of Pashtun cuisine.

DISHES:

The following is a short and incomplete list of some food items that Pashtuns often eat. The dishes listed below, are Pashtun, Tajik, Uzbek and Turkman food.

• kabuli plao.

• Pekhteh/Peshteh (beef/mutton ribs)

• naray ghwakha (mutton dish)

• Chopan Kabob (lamb chops, skewered and grilled on charcoal)

• Seekh kabab (beef/mutton/chicken).

• Capli kabab

• Shinwari tikka, roasted lamb.

• Kichrei, sticky medium grain rice cooked with mung beans and onions, topped with melted qurot sauce. This is mostly eaten during winter.

• Londei, (spiced lamb jerky cooked with rice)

• Shorwa (soupe)

• Ausho (hand made noodles)

• Anushaq (vegetable and chive-filled dumplings topped with tomato and yogurt sauces)

• Mantu(meat dumplings), usually served under a yogurt-based white sauce
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• Boluani also called Pariaki in Afghanistan.

• Burrani, is a style of presentation, usually eggplant (Badenjan|Bonjon) sometimes potatoes (kachaloo|aloo) or pumpkin (kadoo), where the vegetable is sauteed in a tomato based sauce and garnished with yogurt. Not to be confused with Bolani.

• Bonjan, eggplant cooked in oil with potatoes and tomatoes.

• Bendei, okra cooked in oil with onions and tomatoes

• Masteh (freshly made yogurt)

• Ghatay Rujay, literally big rice, is a rice dish, resembling risotto, prepared only in Charsadda where the small grain rice needed to make it is grown.

• Naan or Doday. Naan or, Doday, as it is called in Pashto, is a flat bread usually made in vertical clay ovens called in Pashto (Tanoor) and Urdu 

• Shomleh/Shlombeh (sometimes called "triwai" in Kabul), a drink made from mixing yogurt with water and shaking it extensively. Then adding dried mint leaves and small amount of salt.

      Panjiri recipe nutritional punjabi sweet

Panjiri is a seasonal staple from the punjab region of the indean subcontenant treated as a nutritional supplement. 

It is made from whole weat flioer fried in suger and  ghee heavily laced with  dried fruits and hurbel gums. 

It is usually eaten in the winters to ward off cold.

 Panjiri is normally given to nursing mothers. 

It is considered Hot Food to help with the production of breast milk. It has been used for thousands of years, by the ancient hindus

 then many centuries laters by the sikhs. Its use is quite ritualistic and meaningful during pregnancy.

Benifits of panjiri for gils :

If you follow My Blog you will notice that I like to integrate the positive aspects of healthy and healing from my north Asian heritage  with naturopathic  and nutrial knowledge .

 Let me to give me a example of this ;

My mum is a real  trasure trove for this traditional healing food .We talk about our family recipe for panjiri 

Which pakistani Dish for Mother 's but ahs in origins Ayurvedic medicine .Panjiri is a traditionally an engrising and warminig food . It help's to promote circulatory and lympathic flow.

Panjiri also helps to clea uterus .

WHAT'S PANJIRI MADE OF?/

Analysing the ingrediants , you will underestand that whythis food would be benifits to mothers .

Ingredieants:

• Atta (whole weat flower) or sooji can also be used
• ghee
• Chaar magaz
• suger
• almonds
• Powdered edible gum crystals (gondh)
• Flame-of-the-forest (kamarkas)
• Saunf
• puffed lotus seeds (makhane)
• carom seeds (ajwain)
• powdered cardamom seeds (elaichi)
• powdered dried ginger powder (saunth)
• walnut (akhrot)
• unsalted pistachio nuts (pista)
• powdered sugar (boora)

Method of the recipe :

• Heat 500 gm ghee in a heavy bottomed kadai.
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• Fry all the dry fruits one by one till they turn golden brown, first almonds, then cashew nuts, walnuts, pistachio nuts, lotus seeds, and lastly, melon seeds. Keep them aside on kitchen paper to drain the excess oil.

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And other things...

• In the same ghee, fry the kamarkas, and keep them aside as well.

• Next, roast the grated coconut and keep it aside.

• Now, coarsely grind all the fried dry fruits, except the melon seeds. Mix the dry fruits, roasted coconut and melon seeds together in a large pan and keep aside. Grind the kamarkas into fine powder and keep them aside as well.

• Heat the remaining ghee and roast flour over medium heat till the colour of the flour changes to golden brown and the ghee starts separating.

• Turn down the flame at this point and sprinkle in powdered gum crystals. Keep stirring the mixture until the crystals puff up and the spluttering stops.

• Add the powdered saunth and ajwain to the roasted flour and stir the whole mixture until all the ingredients are well blended.
• Turn off the flame. Keep on stirring the mixture for another 5–10 minutes.

• Now add the dry fruits, magaz, sugar and kamarkas to the roasted flour and mix well. Transfer the mixture to a large dish or tray and let cool.

• Store the mixture in an airtight container.

     

      ( Homemade Vanilla Ice Cream Recipe )

What is the true color of vanilla ice cream?

Snopes reports that, if anything, black specks from the seeds of vanilla beans can be seen in ice cream, however, the color was never fully black—at least in the classic vanilla flavor. Many vanilla ice creams contain only milk, sugar, vanilla beans and vanilla extract, among a handful of other ingredients.

How did ice cream get its name?

The origin of ice-cream. An ice-cream-like food was first eaten in China in 618-97AD. King Tang of Shang, had 94 ice men who helped to make a dish of buffalo milk, flour and camphor. A kind of ice-cream was invented in China about 200 BC when a milk and rice mixture was frozen by packing it into snow.

HISTORY:

Vanilla was first used among themexica people. By the 1500s,spanish conquistadors, exploring present-day mexico, had come across Mesoamerican people who consumed vanilla in their drinks and foods. The vanilla bean was brought back to spain  with the conquistadors. In Spain, "vanilla was used to flavor a chocolate drink that combined cacao beans, vanilla, corn, water, and honey". The drink eventually spread to France , england, and then all of europ by the early 1600s. In 1602,huj morgon, the  queen elizabeth I, recommended that vanilla should be used separately from cocoa. 

Ice cream can be traced back to the yuan period of the fourteenth century. There is evidence that ice cream was served in the mogal Court. The idea of using a mixture of ice and salt for its effects, which is a part of the process of creating ice cream, originated in Asia. The method spread from the East to Europe when the arabs  and the moors traveled to spain, between 711 and 1492. Once the refrigerating method of mixing ice and salt had spread to Europe, the Italians became involved in making ice cream.  By the early eighteenth century, recipes for ice cream had appeared in France. According to Frozen Desserts: The Definitive Guide to Making Ice Creams, Ices, Sorbets, Gelati, and Other Frozen Delights, the French transformed ice cream into a smoother and richer food with the addition of eggs or egg yolks in the recipe. The first ice cream recipes recorded by the French in the early eighteenth century did not include egg yolks. However, by the middle of the eighteenth century, French recipes for ice cream started to include egg yolks. 

When the use of vanilla in foods and drinks became independent of cacao, it became more prominent in French recipes. The French used vanilla to flavor French vanilla ice cream. Vanilla ice cream was introduced to the United States when thoms discovered the flavor in France and brought the recipe to the United States.  During the 1780s, Thomas Jefferson wrote his own recipe for vanilla ice cream.

Makinng of  Vanilla Ice Cream:

Let's start to make the Vanilla Ice Cream: 

Ingredients:

•  Heavy Whipping Cream 500 ml

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•  Condensed Milk 1 can 

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• Vanilla Extract 1 tbsp

Method :

Firstly , the bowl that you'll beaT thechilled icecream in ,freeze it inn refrigeator for 1/2 an houre so that our chilled cream becomes thic and fluffy .you have to use a stant mixture but you can use hand whisker as well .

ADD chilled cream iinn your chilled bowl ,beat till thick and stiff peak form ,after beating in stand mixture ,you have shifted to hand whisker , after some time you will see that it will convert to starting thick ,

When it thick enough then you have to add condense milk into it , And mix it reaky well , now add vanilla and again mix it .

Transferr it from bowl to any container or dish , cover it with cling wrap and freezee it .

it will take to set round about 6_8 hours .or may be it will take to set over night .

Nehari

 

                         

                                 Nehari

What is the difference between Paya and nihari?

Its name was originated from an Urdu word "Nahar" which means "Morning". Hyderabadi Paya Nihari is a type of Broth made with goat meat & paya(trotter). There are many other Broth recipes, but Hyderabadi Paya Nihari has its unique nawabi flavour.

What is chicken nihari?

Nihari is a Pakistani/Indian/Bangladeshi dish, a fiery spicy stew consisting of slow cooked mutton/beef or chicken. The word Nihari originates from the Arabic word 'Nahaar' which means early morning.

Where did nihari originate?

in Subcontinant.

About 50 different varieties of spices are used including the usual garam masala, cumin, cardamom, cloves as well as a special type of sea foam," he said. ThoughNihari can be made of mutton and chicken, Jehangir says that it tastes best when cooked with beef shanks.

Nihari A gift of  Nawabs.

An easiest and simplest version of "NIHARI" for beginners and learners and for those who don't like to see bones in their plates.

INGREDIENTS:

• cooking oil about 1 cup

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• onion 2 small sized chopped

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• meat 1 kg (beef or mutton)

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• nihari masala 2 tbs

• water 6 glasses

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• all-purpose flour 3 tbs

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• ginger 3 inches

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• lemon juice 1 tbs

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• for garnishing

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• cilantro

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• fresh green chili

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• ginger

Nihari is spicy-hot slow-cooked curry made with beef or mutton.

The dish originated in Old Delhi (Jama Masjid and Daryaganj area) in late eighteenth century during the last throws of Mughal empire. The nobles ate Nihari early in the morning and then took a long nap before going to 'Zohar' (afternoon Moslem prayers). Later on, it became popular among labor class as a regular breakfast item.

Nihari is eaten with Khameeri Roti, or Naan.
The dish has a stew like consistency. It is spicy hot with generous amounts of red chili peppers.
The meat is browned in Ghee. The typical curry Masala is made by frying ground onions and spices.The meat, Masala and water are combined, brought to a boil. The pot is covered tight. .

After about one hour, the meat has become very tender, The broth is thickened with toasted flour to give it gravy like consistency. Finally, Bhagar (Temper or Tarka) of ginger caramelized in oil is added.The dish is garnished with: Chopped fresh cilantro, , wedges of limes, matchstick cut Ginger, chopped hot fresh chili pepper.

Method:

Let's start it:

Add cooking oil it a pane o medium flame , 2 sammal size chopped oinon ,when they will cooked yntil there color will looked golden take them off is a ptale . W e will use these goled onion's to give color & body to NEHARI.
Use a pane + oilofr the rest of recipe.

1 Kg mutton or beef fry or cook them inoil untill color will change ,Add 2 teb of nehari masala ,Add 6 glasses of water ,Now add goled fred oinon innto it .
Cooked it 45 min's or untill meat is tender .
Add Salt (if needed)

Now you have to take a pane add 3 teb of all purpose flower and(toast flower) to cook the raw taste it will give a Nutty flavour to nehari gravy.
Take a 1 1/2 glas of water it toasted flower , mix it well , ADD this syrup into nehari 's pot.
cook until thichens .

AT this stage you have to take a 3 in ginger pice chopped it fry it in oil and finally add innto Nehari's
gravy .

For garnishing Add some leaves of cilantro. IF you want ot add osme lemon juice into this yummmy gravy you r allowed .

Hurry NEHARI is ready now .Enjoy htis this Nehari whith NAN .RoTI whatever you like.