Sehri and Iftari dish Competition

[bluemoon]

Sehri Dish

Kaju Kheer...

Ingredients:

1.5 cups - cashew, soaked in water over night
1/2 gallon - whole milk
2 cups - sugar
5 to 6 - almonds/raisins/cashews for garnishing
4 to 5 - saffron strands

Method

1. Drain the water from the soaked cashew and grind it with some milk to a smooth paste and keep aside.
2. Let the paste be as smooth as possible.
3. Take the saffron strands in a small bowl and add 3-4 spoons of warm milk to it; keep aside for a while.
4. Take the rest of the milk in a heavy bottomed pan and boil on stove.
5. Stir continuously until the quantity is reduced to about 3/4 the original quantity.
6. Add sugar and the cashew paste.
7. Stir continuously while adding the paste so that no lumps are formed.
8. You can add more sugar if needed as per your taste.
9. Boil on low heat until the required consistency is obtained.
10. Note: Let the consistency be a little thinner than what you actually desire. The kheer will thicken as it cools down.
11. Pour into individual serving bowls.
12. Pour the saffron milk and strands over it.
13. Garnish with chopped almond/cashew pieces and serve hot.

Aftar ki Dish

Keema Kachori ???? ?? ?????

Ingredients:

???? ?? ?? ????
????? ???? ??? ???
???? ?? ??? ???? ???
???? ??? ?? ????
(??? ??? ??? ???? ?? ??? (??? ????
(???? ??? ??? ???? ?? ??? (???? ????
??? ????? ??? ???? ?? ???
???? ???? ?? ???? ??? ????? ?? ???
??? ?? ????? ?? ???
???? ???? ?????
??? ???? ?? ???
??? ???? ?????

Method

???? ???? ?? ??? ?? ??? ?? ???? ????? ?? ??? ???? ????
??? ??? ??? ??? ??? ???? ????? ???? ?? ???? ??? ???? ???? ???? ??? ???? ?? ???????
?? ?? ??? ???? ???? ???? ???? ?????? ?? ?? ?? ??? ????? ?? ?????
?? ?? ??? ???? ??? ???? ???? ???? ??? ?????? ??? ??? ???? ??? ?? ????? ??? ?? ?? ????? ??? ?? ?? ?? ???? ????
??? ???? ??? ?? ????? ??? ???? ??? ???? ??? ?? ???? ???? ??? ???? ????? ???? ?? ??? ??? ????
?? ??? ????? ??? ????? ???? ??? ??? ???? ????? ???? ???? ???? ????????? ??? ??? ?? ??? ??? ?? ??? ??? ???? ???? ???? ?? ?????
?? ?? ????? ??? ?? ??? ?? ?? ????? ????? ???? ?????? ??? ??? ?? ?????? ??????? ?? ????? ??? ?????? ??? ???? ??? ?? ???? ?? ?????? ??? ??????
???? ????? ?? ??? ??? ????? ????? ??? ??? ????? ??????
?? ???? ???? ???? ?? ????? ?? ?????? ???? ?? ??? ?? ????? ?? ???????
??? ?????? ?? ???? ???? ???? ?? ?????? ????? ?? ???? ??? ??? ?? ??? ??? ??? ??? ????? ?? ????
??? ??? ???? ?? ????? ???? ???

Drink Recipe

Mango Juice

Mango juice is no doubt everyone’s favorite but raw or fresh mango juice is hardly known in most of the western countries as it originates from South Asia where mango are found in vast quantity and in different varieties. Some people boil raw mango but its actual taste develops when it is roasted on an iron skillet and then taken out all its pulp to make juice. Its very healthy juice and also prevents from illness during extremely hot climatic conditions .

Ingredients:

1 kg raw mango (Karee; try to use those having very small seed inside or of small size)
? kg sugar or more (as you required; depends upon taste of kairee)
Water as required

Procedure:

1. On an iron skillet put all the kairee on it and cover it to cook on low heat. Turn the side of them when cook from one side after 15 min or its color changes to black. Don’t cook it on high flame otherwise it would not completely tenderize.
2. After 30 mins when kairee completely cooks remove it from stove and let it cool in fridge.
3. Remove the skin from each kairee and separate all the pulp from the seed.
4. Now in blender, blend the pulp of kairee with little water (2-3 cups) so that smooth paste is formed.
5. Pour the paste in the deep pan and cook it with sugar until it boils (15 min. approx).
6. Cool it by stir continuously otherwise a white layer is formed on the top and it’s very difficult to drain it.

Servings:

Pour 2-3 table spoon on this juice in glass after it cools and mix with water, carry juice is ready to drink.
Mango juice is usually served with differenr desserts or with cake like lemon pound cake.

[faiza66]

Thanks

arey waah kya mazey ki Recipe share ki hay

me try karoon gi

[bluemoon]

meri share ki hoi recepies pasandne ka shukria
ab try kar k ache se bana k pack kar k me ko send do

[faiza66]

meri share ki hoi recepies pasandne ka shukria
ab try kar k ache se bana k pack kar k me ko send do

Chalo theek hay aur gr Sugar ki jga salt daal diya to bhi u ko khaana parey ga gee

[bluemoon]

na na na ye kam bhol kar b mistake se ni karna ham ko salt pasand ni ha
sweet log hamesha sweet hi pasand karte hain

Chalo theek hay aur gr Sugar ki jga salt daal diya to bhi u ko khaana parey ga gee

[baig g]

kon c wali ho? stainless steel ki ya koi aur

Apni sahoolat ki khatir wo wali dish batana jo ager wapas phenken to zada chot ni lagaye!

[baig g]

Bhae hamen to Sehri ka waqt pr

Dahi ki lassi

Do chaar khajoors

Aur Paratha Acha lagta hai

Aur
Iftari main Pakoray,samosay,lal sherbat waghera acha lagta hai!

aur ye sab kasay banaya jata hai?

ye sab ko pata hai

hain na?

[baig g]

Wesay lalay?
U ko ye Ajza-e-tarkeebi bazar se lanay parhen to?

Sehri Dish

Kaju Kheer...

Ingredients:

1.5 cups - cashew, soaked in water over night
1/2 gallon - whole milk
2 cups - sugar
5 to 6 - almonds/raisins/cashews for garnishing
4 to 5 - saffron strands

Method

1. Drain the water from the soaked cashew and grind it with some milk to a smooth paste and keep aside.
2. Let the paste be as smooth as possible.
3. Take the saffron strands in a small bowl and add 3-4 spoons of warm milk to it; keep aside for a while.
4. Take the rest of the milk in a heavy bottomed pan and boil on stove.
5. Stir continuously until the quantity is reduced to about 3/4 the original quantity.
6. Add sugar and the cashew paste.
7. Stir continuously while adding the paste so that no lumps are formed.
8. You can add more sugar if needed as per your taste.
9. Boil on low heat until the required consistency is obtained.
10. Note: Let the consistency be a little thinner than what you actually desire. The kheer will thicken as it cools down.
11. Pour into individual serving bowls.
12. Pour the saffron milk and strands over it.
13. Garnish with chopped almond/cashew pieces and serve hot.

Aftar ki Dish

Keema Kachori ???? ?? ?????

Ingredients:

???? ?? ?? ????
????? ???? ??? ???
???? ?? ??? ???? ???
???? ??? ?? ????
(??? ??? ??? ???? ?? ??? (??? ????
(???? ??? ??? ???? ?? ??? (???? ????
??? ????? ??? ???? ?? ???
???? ???? ?? ???? ??? ????? ?? ???
??? ?? ????? ?? ???
???? ???? ?????
??? ???? ?? ???
??? ???? ?????

Method

???? ???? ?? ??? ?? ??? ?? ???? ????? ?? ??? ???? ????
??? ??? ??? ??? ??? ???? ????? ???? ?? ???? ??? ???? ???? ???? ??? ???? ?? ???????
?? ?? ??? ???? ???? ???? ???? ?????? ?? ?? ?? ??? ????? ?? ?????
?? ?? ??? ???? ??? ???? ???? ???? ??? ?????? ??? ??? ???? ??? ?? ????? ??? ?? ?? ????? ??? ?? ?? ?? ???? ????
??? ???? ??? ?? ????? ??? ???? ??? ???? ??? ?? ???? ???? ??? ???? ????? ???? ?? ??? ??? ????
?? ??? ????? ??? ????? ???? ??? ??? ???? ????? ???? ???? ???? ????????? ??? ??? ?? ??? ??? ?? ??? ??? ???? ???? ???? ?? ?????
?? ?? ????? ??? ?? ??? ?? ?? ????? ????? ???? ?????? ??? ??? ?? ?????? ??????? ?? ????? ??? ?????? ??? ???? ??? ?? ???? ?? ?????? ??? ??????
???? ????? ?? ??? ??? ????? ????? ??? ??? ????? ??????
?? ???? ???? ???? ?? ????? ?? ?????? ???? ?? ??? ?? ????? ?? ???????
??? ?????? ?? ???? ???? ???? ?? ?????? ????? ?? ???? ??? ??? ?? ??? ??? ??? ??? ????? ?? ????
??? ??? ???? ?? ????? ???? ???

Drink Recipe

Mango Juice

Mango juice is no doubt everyone’s favorite but raw or fresh mango juice is hardly known in most of the western countries as it originates from South Asia where mango are found in vast quantity and in different varieties. Some people boil raw mango but its actual taste develops when it is roasted on an iron skillet and then taken out all its pulp to make juice. Its very healthy juice and also prevents from illness during extremely hot climatic conditions .

Ingredients:

1 kg raw mango (Karee; try to use those having very small seed inside or of small size)
? kg sugar or more (as you required; depends upon taste of kairee)
Water as required

Procedure:

1. On an iron skillet put all the kairee on it and cover it to cook on low heat. Turn the side of them when cook from one side after 15 min or its color changes to black. Don’t cook it on high flame otherwise it would not completely tenderize.
2. After 30 mins when kairee completely cooks remove it from stove and let it cool in fridge.
3. Remove the skin from each kairee and separate all the pulp from the seed.
4. Now in blender, blend the pulp of kairee with little water (2-3 cups) so that smooth paste is formed.
5. Pour the paste in the deep pan and cook it with sugar until it boils (15 min. approx).
6. Cool it by stir continuously otherwise a white layer is formed on the top and it’s very difficult to drain it.

Servings:

Pour 2-3 table spoon on this juice in glass after it cools and mix with water, carry juice is ready to drink.
Mango juice is usually served with differenr desserts or with cake like lemon pound cake.

[*S.K*]

Sehri Dish

Kaju Kheer...

Ingredients:

1.5 cups - cashew, soaked in water over night
1/2 gallon - whole milk
2 cups - sugar
5 to 6 - almonds/raisins/cashews for garnishing
4 to 5 - saffron strands

Method

1. Drain the water from the soaked cashew and grind it with some milk to a smooth paste and keep aside.
2. Let the paste be as smooth as possible.
3. Take the saffron strands in a small bowl and add 3-4 spoons of warm milk to it; keep aside for a while.
4. Take the rest of the milk in a heavy bottomed pan and boil on stove.
5. Stir continuously until the quantity is reduced to about 3/4 the original quantity.
6. Add sugar and the cashew paste.
7. Stir continuously while adding the paste so that no lumps are formed.
8. You can add more sugar if needed as per your taste.
9. Boil on low heat until the required consistency is obtained.
10. Note: Let the consistency be a little thinner than what you actually desire. The kheer will thicken as it cools down.
11. Pour into individual serving bowls.
12. Pour the saffron milk and strands over it.
13. Garnish with chopped almond/cashew pieces and serve hot.

Aftar ki Dish

Keema Kachori ???? ?? ?????

Ingredients:

???? ?? ?? ????
????? ???? ??? ???
???? ?? ??? ???? ???
???? ??? ?? ????
(??? ??? ??? ???? ?? ??? (??? ????
(???? ??? ??? ???? ?? ??? (???? ????
??? ????? ??? ???? ?? ???
???? ???? ?? ???? ??? ????? ?? ???
??? ?? ????? ?? ???
???? ???? ?????
??? ???? ?? ???
??? ???? ?????

Method

???? ???? ?? ??? ?? ??? ?? ???? ????? ?? ??? ???? ????
??? ??? ??? ??? ??? ???? ????? ???? ?? ???? ??? ???? ???? ???? ??? ???? ?? ???????
?? ?? ??? ???? ???? ???? ???? ?????? ?? ?? ?? ??? ????? ?? ?????
?? ?? ??? ???? ??? ???? ???? ???? ??? ?????? ??? ??? ???? ??? ?? ????? ??? ?? ?? ????? ??? ?? ?? ?? ???? ????
??? ???? ??? ?? ????? ??? ???? ??? ???? ??? ?? ???? ???? ??? ???? ????? ???? ?? ??? ??? ????
?? ??? ????? ??? ????? ???? ??? ??? ???? ????? ???? ???? ???? ????????? ??? ??? ?? ??? ??? ?? ??? ??? ???? ???? ???? ?? ?????
?? ?? ????? ??? ?? ??? ?? ?? ????? ????? ???? ?????? ??? ??? ?? ?????? ??????? ?? ????? ??? ?????? ??? ???? ??? ?? ???? ?? ?????? ??? ??????
???? ????? ?? ??? ??? ????? ????? ??? ??? ????? ??????
?? ???? ???? ???? ?? ????? ?? ?????? ???? ?? ??? ?? ????? ?? ???????
??? ?????? ?? ???? ???? ???? ?? ?????? ????? ?? ???? ??? ??? ?? ??? ??? ??? ??? ????? ?? ????
??? ??? ???? ?? ????? ???? ???

Drink Recipe

Mango Juice

Mango juice is no doubt everyone’s favorite but raw or fresh mango juice is hardly known in most of the western countries as it originates from South Asia where mango are found in vast quantity and in different varieties. Some people boil raw mango but its actual taste develops when it is roasted on an iron skillet and then taken out all its pulp to make juice. Its very healthy juice and also prevents from illness during extremely hot climatic conditions .

Ingredients:

1 kg raw mango (Karee; try to use those having very small seed inside or of small size)
? kg sugar or more (as you required; depends upon taste of kairee)
Water as required

Procedure:

1. On an iron skillet put all the kairee on it and cover it to cook on low heat. Turn the side of them when cook from one side after 15 min or its color changes to black. Don’t cook it on high flame otherwise it would not completely tenderize.
2. After 30 mins when kairee completely cooks remove it from stove and let it cool in fridge.
3. Remove the skin from each kairee and separate all the pulp from the seed.
4. Now in blender, blend the pulp of kairee with little water (2-3 cups) so that smooth paste is formed.
5. Pour the paste in the deep pan and cook it with sugar until it boils (15 min. approx).
6. Cool it by stir continuously otherwise a white layer is formed on the top and it’s very difficult to drain it.

Servings:

Pour 2-3 table spoon on this juice in glass after it cools and mix with water, carry juice is ready to drink.
Mango juice is usually served with differenr desserts or with cake like lemon pound cake.

yara tussi tey barey sughar ho
bhabi tu bohat sukhi raheingi

[bluemoon]

phir to diamond ki dish theek rahe gi

Apni sahoolat ki khatir wo wali dish batana jo ager wapas phenken to zada chot ni lagaye!