Sauce Recipe:Barbeque Sauce

Sauce Recipe:Barbeque Sauce

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients : 2 cups Tomato juIce 3/4 cup salad Oil 1/2 cup Vinegar 2 tsp Sugar 1 tsp Chilli powder 4 Cloves of Garlic 1 tsp Salt

Barbecue Sauce Method / Tarika: 1. Peel garlic and crush it. 2. Heat oil and add garlic and stir. 3. Quickly add vinegar and tomato juice, chilli powder, salt and sugar and cook for 15 minutes.



Pakistani Recipe:Barbeque Seekh Kabab

Pakistani Recipe:Barbeque Seekh Kabab

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients : Beef Qeema = 1 kg Onion = 2 Nos Ginger= 2 tbs Green Chilli = 4 to 5 Egg = 2 Baisan Bhuna howa= 4 to 5 tb spoon Dahi = 2 tb spoon full Red Chilli Powder = 2 Tea spoon Pisa Gram masala = 1 tbs Pisa Sookha Podina = 1 tbs Salt = 1 to 1.5 Tea spoon

Barbeque Seekh Kabab Method / Tarika: 1). Qeema machine main 2 se 3 bar nikal lain sath hi piyaz, hari mirch aur adrak bhi pees lain. 2). Dahi, Lal mirch, Garam masala, sookha podina, Baisan aur anday daal kar achi tarha mix kar lein, aur 1 se 2 ghanto kay liye rakh dain. 3). ab hath ko geela kartay jayen aur seekh pe charhatay jayen. aur koyelo per senk lein. jub zara paknay lagein tu tu brush ya phurayri ki madad se chika laga dain. surkh hone per seekh se nikal lain. mazedar seekh kabab tayyar hain. Note: App chahen tu fry bhi kar saktay hain.



 

 

 

Pakistani Recipe:Barbeque Sandwiches

Pakistani Recipe:Barbeque Sandwiches

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients : 5 Beef fillet 2 tbsp White Vinegar 1 tbsp Ginger Garlic paste 2 tbsp Chili sauce 1tsp Black pepper 5 Bun 1 Iceberg Lettuce 4 tbsp Blue Band Margarine as required Oil to taste Salt

Barbeque Sandwiches Method / Tarika: Flatten the beef fillets with the flat end of a knife. Marinate them for half an hour with salt, ginger garlic paste and vinegar. Add chili sauce and sprinkle black pepper on the beef fillets. \Grease a grill pan and heat on a medium flame. Grill the fillets from both the sides until tender. Slice the buns into two halves. Spread Blue Band margarine onto one half and place the fillet on top. Place a lettuce leaf and cover the bun with the other half. Serve this delicious barbeque sandwich with tomato and chili garlic sauce.



Henna Design For The Day

Henna Design For The Day

 



Henna Design For The Day

 

Henna Design For The Day

 

 



 

 

 

How to make Strawberry Jam

How to make Strawberry Jam

 

 

 

by removing the stems from the strawberries and lay them on a large baking sheet. Using a potato masher crush the strawberries thoroughly, one layer at a time.
You can leave some chunks, but try to mash them pretty good. Measure exactly 5 cups prepared fruit into 6 - 8-quart sauce pot and add the lemon juice.

Stir the pectin into prepared fruit in sauce pot. Add butter to reduce foaming, if desired. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
Stir in sugar. Return to full rolling boil (212 degrees). and boil until the jam reaches 220 degrees (use a candy thermometer).

Skim off any foam with a spoon. Ladle the jam immediately into prepared jars, filling to within 1/8 inch of the tops. Wipe jar rims and threads with a clean cloth.
Cover with 2-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.)
Cover; bring water to gentle boil. Process pint size jars for 10 minutes and half pints for 5 minutes.

Remove jars using canning tongs and place upright on a towel to cool completely. After jars cool, check seals by pressing the middle of lid with your finger. If the lid does not pop back then it's sealed.
If the lid pops back when pushed then it isn't sealed. You will need to reprocess the jars or store the jam in the refrigerator.

Store processed jam in pantry and enjoy!

Homemade Strawberry Jam

Ingredients:

5 - cups prepared ripe strawberries (about 4lbs)

1 - 7.5 oz box (49 - gram) Sure Jell powdered fruit pectin
1/4 - cup lemon juice

1/2 -teaspoon butter or margarine, optional

7 - cups sugar, measured into a separate bowl
canning jars, lids and rings
large canning pot
Directions: Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water.

Place washed jars in boiling water for 10 minutes to sterilize them.

Pour boiling water over flat lids and rings in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
Remove the stems from the strawberries and lay them on a large baking sheet. Using a potato masher crush strawberries thoroughly, one layer at a time.
You can leave a some chunks, but try to mash them pretty good. Measure exactly 5 cups prepared fruit into 6- or 8-quart sauce pot and add lemon juice.
Stir pectin into prepared fruit in sauce pot. Add butter to reduce foaming, if desired. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
Stir in sugar. Return to full rolling boil and boil. Jam reaches it's ideal set at (220 degrees). Boil the jam until it reaches 220 degrees (use a candy thermometer). Skim off any foam with a spoon.
Ladle immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads with a clean cloth. Cover with 2-piece lids. Screw bands tightly.
Place jars on elevated rack in boiling water canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil.

Process pint size jars for 10 minutes and half pints for 5 minutes. Using canning tongs remove jars and place upright on a towel to cool completely. Check seals by pressing middle of lid with finger.

If the lid does not pop back then it is sealed.If the lid pops back when pressed then it is not sealed. Either reprocess jars or store in refrigerator.

Store properly canned jam in pantry. Properly canned items can last in your pantry for up to 1 year.
Cook's Note: If the jam does not set up after 24 hours. Add the jam back to a large pot, and and a bit more pectin (about 1 tablespoon) and bring the mixture back to 220 degrees. Turn heat off, fill and re process jars.
Recipe source: Sure Jell

Recipe yields: Approx 5 pint size jars



 

Wedding Henna Designs:Part 2

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 



Henna Design For The Day

Henna Design For The Day

 

 



How to Make Henna Cone

How to Make Henna Cone

 

 

If you are using mylar tissue, keep hands moisturized, as you can not roll tissue mylar if the humidity is low and your hands are dry, too much static electricity makes the tissue unmanageable.
	1. Assemble tools and supplies Floraphane / Cellophane / Mylar / Basket Wrap. The thicker the product, the easier the conemaking. Scissors Tape (Scotch brand, red label) Rotary cutter and mat if you have them Little rubber bands Long pointy item, chopstick, skewer
	2. Cut mylar / floraphane / cello wrap into 6x7 inch rectangles OR triangels we prefer rectangles as they have an extra layer of material when rolled into the cone that helps to prevent leaks.
	3. Begin rolling the cone Grasp the upper right edge of the paper and fold left toward the center. The middle of the wide edge will become the point of the cone.
	4. Continue rolling till the cone is formed Use a small push pull motion to make the cone the length and width you like.
	Roll
	Roll a little more
	5. When you come to the last bit, shift and pull the cone until the opening at the tip is the size you like. This can be adjusted until the opening is as small as a pin whole.
	6. Tape down the little tail, the 1 1/2 inches left over at the tip.
	7. Add a small piece of tape around the very tip of the cone, this will hold the teensy, tiny opening in place and prevent any slippage or unwrapping.
	8. Tape over the seam on the outside using 2 pieces of tape approximately 1 1/2 inches long. Using a long item such as a chopstick or long pointy scissors, put a piece of tape inside the cone as far down as you can get it, place another piece further up the inside of the cone to secure the inside of the cone and keep it from unrolling as you use it.
	9. Your cone is now complete! You can fill 3-4cones with henna paste if you begin with 20 grams of dry powder. Instructions on FILLING CONES are here
	10. Fill the cone 1/2 to 2/3 rd's of the way with several Tablespoons of henna.
	11. Give the cone one twist just above the paste and seal with a tiny rubber band.
	12. If the tip is too small cut a very small sliver off, test the width before cutting again.
	Scoot the rubber band down the length of the cone as you use it to keep the pressure consistent. These cones will last all day at an event without unrolling, unraveling, or developing sloppy, large tips



 

 

 

How to Make Henna Cone Paste

How to Make Henna Cone Paste

 

 

Gather your Supplies :
* Fresh Henna Powder, 20 grams or 1/4 Cup
* Bottled or Fresh Lemon Juice, strained
* Small Plastic or Glass Bowl
* Measuring Spoons
* Sugar
* Essential Oils (Tea tree, Cajeput, Lavender, Clove-oil etc), 1.5 teaspoons
* Plastic Sandwich Bag
* Applicator Bottle or Cone

This recipe is for 20 grams of fresh henna powder and will produce approximately 3 ounces of paste, enough for 75 small patterns, 3-4 cones.

1) Pour 20 grams of fresh henna powder into a small bowl.

2) Add 1/4 cup of strained fresh or bottled lemon juice.

When using any dye a second ingredient is needed to create the chemical reaction to release the dye molecule. Henna requires an acid to bring out the dye molecule contained within its leaves. Lemon juice is the perfect companion as it is very acidic, readily available, and very safe.

I do not recommended water to mix your paste. Some recipes call for many ingredients such as coffee, tea, water, tamarind, dried limes, cloves, and spices. None of these extra ingredients will make much of a difference in the staining power of your paste. You'll get a fabulous stain with just lemon juice and a great henna powder and high quality essential oils.

3) Stir the henna and lemon juice until they are completely mixed together and no lumps of dry powder remain. Then the paste will be thick, similar to mashed potatoes.

4) Sugar helps the paste stick to the skin by drawing moisture into the paste and prevents cracking and drying out of the paste. It also makes a silky smooth and creamy paste. Cajeput, tea tree, revensara, or lavender are all good choices. Mix the ingredients thoroughly. The essential oils will help to produce the deepest and darkest stain possible.

5) It will be lumpy and chunky at first. Keep stirring n then It will be smooth out and become silky.

6)Cover the paste with plastic wrap. Press the plastic wrap against the surface of the paste expelling any air pockets.

7) Let the paste sit in a warm place, around 75 ° to 85° Fahrenheit, for 24 hours to allow the dye to be drawn out of the henna leaves so it will stain your skin deeply and as strong as possible.

8) After letting the henna mature for 24 hours it is ready to be used. Check and adjust your consistency if desired.

Determining exact amounts of lemon juice required for henna paste is very difficult since the henna plants are grown in many different regions of the world. Depending on the location, weather, and time of year the leaves are harvested the recipe will need varying amounts of lemon juice. The paste should be smooth and creamy, similar to yogurt. If too much lemon juice is added the paste will be runny and your designs will bleed together. If the paste is too thick it will be difficult to squeeze the paste out of the applicator.

Add lemon juice 1/4 teaspoon at a time, mixing completely between each addition, until you reach the desired creamy consistency.

When your paste is the perfect consistency fill your applicators.

 

 

 

Henna Designs For The Day

Henna Designs For The Day

 

 

 

 

 

 

 

 

 

Pakistani Recipe:Spicy Chicken Nuggets

Ingredients : Chicken bone less 1/2 kg musturd powder 1 Teaspoon Salt 1Teaspoon black pepper 1/2Teaspoon Chilli sauce 1 Tea spoon soya sauce 1Tea spoon green chilli paste1 Tea spoon maida 3 Teaspoon egg 1 Bread crumps

Spicy Chicken Nuggets Method : all the spices should marinate with boneless small cubes of chicken then dip all the chicken cube into beaten egg and apply bread crumps than shallow fry these chicken piece till change into golden brown...after dish our serve with tomato sauce.