Latest Special Eid Fashion Collection 2014

July 21, 2014 by  
Filed under Events

Eid is near what you will wear!? Lots of different, colorful, stunning and stylish outfits below. Pick your favorite outfit from this collection. Here you can huge colorful latest creative colletion of pakistani fashion dress designers for Eid-ul-Fiter 2014.

Eid Fashion Collection 2014

Eid Fashion Collection 2014

Eid-ul-Fiter Latest EID 2012 Greeting Cards

August 9, 2012 by  
Filed under Events

Ramadan a holy month of Muslims. Muslims fast in this month for the order of ALLAH that he gives to the Muslims. After fasting in this month Muslims are very happy that they fully obey the order of ALLAH. After this month there is a holiday Muslims called it EID UL FITR. A day of happiness for Muslims. The night before this holiday they go to the market for shopping and enjoying and every one is seeing towards the sky for the moon of Eid if any body see it then it is announced all over the world. At the day of eid Muslims wake up early in the morning and wear neat and clean cloths after bathing and then go to the mosque for prayer and after that they enjoy the day of eid andgive gifts to each other and spent the day by enjoying. Get Free huge collection of EID Greeting Cards Collection.

EID 2012 Greeting Cards

Latest Colorful Eid Fashion Collection 2012

July 10, 2012 by  
Filed under Events, Fun

Here You can Download free huge collection of Pakistani Famous Top Fashion Designers Launched Latest Colorful Eid Fashion Collection 2012.

Eid Fashion Collection 2012

Asim Jofa catches the loveliness of designing art in his latest Eid Collection 2012 which has been elegantly modeled by Iman Ali. Asim Jofa’s latest Eid Collection 2012 includes the use of colors such as yellow, lavender, sapphire, orange, red, blue, black, silver, aqua, white, brown, and green blended superbly and thus making it festive for special Eid Day.

Mahiymaan Designer Lawn Series hits back again this year with sizzling Eid Collection for the hot summer season. Mahiymaan Lawn is affordable and classy that follows the latest fashion trends and techniques. Summer collection offers various bright and cool color ranges with a set of amazing patterns and embroidery that makes you stylish.

Mahiymaan Designer Eid  collection 2012 by Al Zohaib Textiles includes latest fashion trend of  Frocks,  A-line Shirts and Long Shirts with Churidar Pajama and Embroidered lawn prints that will make your  Eid more classy and stylish.

Jashan e Eid Milad un Nabi Latest Wallpapers

January 27, 2012 by  
Filed under Events

Eid Milad un Nabi is the happiest event for all Muslims because it is the birth date of our Holy Prophet Hazrat Muhammad (P.B.U.H). The birth of Holy Prophet P.B.U.H is celebrated on 12th of Rabi-ul-Awal, the lunar month of Islamic calendar. In this day the large street processions are held and homes or mosques are decorated. Charity and food is distributed and Naats are recited by people. Here you can get the Eid Milad un Nabi 2012 wallpapers.

Eid Milad Nabi

Latest Traditional Food Recipes Eid ul Adha 2011-2012

November 4, 2011 by  
Filed under Events

Here You can get free Eid ul Adha 2011-2012 Traditional Pakistani Pakwan Recipes. Eid-Ul-Adha food is always very high in calories and extremely delicious. The dishes that are prepared vary from country to country. Some of the dishes which are common are meat, flavored rice, sweet dish which is mostly kheer etc.  Some are here:

Traditional Pakistani Foods
Traditional Pakistani Foods

Behari Kabab:

Cooking time : 35 Minutes
Serves 4-6


Beef (Bada Gosht) fillet pieces 1 kilogram
Onions (Pyaaz) fried and crushed 1 small
Yogurt (Dahee) 1/2 cup
Green Chillies (Hari Mirch) ground to paste 4 count
Oil (Tayl) 1/2 cup
Ginger Powder paste 1/2 teaspoon
Garlic Powder 1/2 paste teaspoon
Garam Masala 1 teaspoon
Chilli Powder powder 1 teaspoon
Coriandar Powder (Hara Dhaniya) 1 teaspoon
Salt 1 teaspoon
Cumin Seed Powder (Sufaid Zeera) 1 teaspoon
Black Pepper Powder powder 1/2 teaspoon
Poppy seeds (Khash Khash) 1 teaspoon
Meat Tenderizer 1 teaspoon
Baisan (Baisan) 1 tablespoon


1-Mix all the ingredients and marinade for 4-5 hours.
2-Put the meat on skewers and Bar.B.Q. on coal, occasionally basting the meat with oil.

Roasted Chops:


* Oil for fry
* Coriandar powder 2tbls
* Eggs whites (beaten) 4
* Mint paste 1tbls
* Yougrut 1/2 cup
* Roasted zeera powder 1/2tsp
* Mutton chops 1kg
* Anardana paste 2tbls
* Vinegar 2tbls
* Ginger paste 1/2tsp
* Red chilli powder 1tsp
* Salt according to taste


Mix all ingredients in yougrut except eggs.
Marinate chops in it for 7-8 hours.
Cooked chops till tender and water absorbed.
Dip chops in egg whites and deep fried.
You can serve it with chutnies and fries.

Achari Mutton Gosht:


Mutton/ Lamb small pieces with bone 1 ½ lb
Green chillies (whole) 5-6
Ginger paste 1 tablespoon
Garlic 1 teaspoon
Red chilli powder ½ teaspoon
Yogurt 1 ½ cups
Onion 1 large (finely chopped)
Lime/ Vinegar 2 tablespoon
(fenugreek, fennel, cumin, kalonji, mustard seeds) 1 tablespoon
Amchur powder ½ teaspoon
Shaan achari gosht masala 1/ 2 packet (Use less if you prefer mild flavor)
Oil for frying 5/6 tablespoon (approx)


1. Make slit lengthwise of green chillies. Mix Shaan Achaar Gosht masala, lime, amchur powder and fill the chillies with this mix.
2. Marinade the meat with lime juices, little amount of salt & red chilli powder.
3. Roast spices/ fenugreek, fennel, cumin, kalonji & mustard seeds and grind coarsely.
4. Heat oil in a heavy bottom pan and add red chilli and garlic. When the garlic starts to change color, add chopped onion, meat, Shaan masala, yogurt, ginger paste. Cook on low flame with lid closed. Stir occasionally
and add little amount of water as needed.
5. When the meat is tender after cooking 1 ½ hrs- 2 hrs depending upon the type of meat, add green chillies filled with spices. Cook for few more minutes. The oil will separate from the meat.
6. For preservation add vinegar instead of lime and can be eaten for 7 days if stored in airtight container in refrigerator.



Mixed yellow, green and red daals- 1 cup
250 gms wholle wheat or cracked wheat
750 gms mutton or lamb meat
cumin powder 2 tsp
red chilli powder 2 tbsp
ginger garlic paste 2 tbsp
garam masala powder 1 tsp
coriander leaves-a few
mint leaves- a few
cinamom- 6 sticks
black pepper corns 10
caraway seeds 1tsp
bay leaves a few
green chillies 10-12
oil or ghee 5 tbsp
onions-500 gms,sliced thinly


Soak wheat or cracked wheat overnight.Then boil with the daals till thick and cooked.Heat oil and brown onions, keep aside. In the same oil,add red chilli powder first and then all other spices and salt.Add meat and brown.Keep quarter of the onions and add the rest to the meat mixture..Add water and let it cook til tender.Now add the wheat mixture to the meat,cooking on medium heat till the mixture boils. When well blended sprinkle with the rest of the onions.coriander and mint leaves and a sprinkling of garam masala powder. Seve with lime wedges.



* 1 kilogram of Beef (with bones)
* 3 medium Onions (thinly sliced)
* 2 tbsp. of All-Purpose Flour (Maida)
* 1 small piece of Dry Ginger (Sounth)
* 2 Small White Cardamoms (Choti Safaid Ilaichi)
* 2 Bay Leaves (Tezz Pattay)
* 1 Cinnamon Stick (Dal Cheeni)
* 2 tsp. of Garam Masala Powder
* 2 tbsp. of Aniseeds/Fennel Seeds (Sounf) (grounded)
* 1 tsp. Red Chilli Powder (or to taste)
* 2 pinches of Nutmeg
* ½ tsp. Turmeric Powder
* Salt (to taste)
* 1 small piece of Black Salt
* 1 tbsp. Garlic Paste (
* 1 tbsp. Ginger Paste
* ½ cup Plain Yogurt
* ½ cup Clarified Butter (Ghee) or Cooking Oil

For Garnish

* 1 medium Onion (sliced, fried to brown and dried) (or a cup of ready-fried onions)
* 3 Green Chillies (Hari Mirch) (chopped)
* 1 (2″ piece) of Ginger Root (Adrak) (cut in strips)
* A bunch of Fresh Coriander Leaves (Hara Dhania) (chopped)


1. In a pot, heat the clarified butter or cooking oil. Once the oil gets hot add in the 3 sliced onions. Turn the stove down to medium. Fry the onions to golden brown. Remove from oil and put the onions on a paper towel to absorb any excess oil. Crush the onions.
2. Add the meat and garam masala powder (whole spices), plain yogurt , ginger paste, garlic paste, salt, red chilli powder, bay leaves, cinnamon and turmeric powder, continuously fry by stirring until the oil separates.
3. Add in the nutmeg, cardamoms, aniseeds and black salt. Stir, add in enough water to cover meat and cook on low heat covered for 2 to 3 hrs.
4. Once the meat is cooked and tender, add in the flour and cook on low heat for about another 10 minutes.
5. Garnish with coriander leaves, fried onions, green chillies and ginger strips.

Kadhai Gosht:


•1 kg lamb/ mutton cut into 2″ pieces
•1 cup yogurt
•2 tbsps garlic paste
•2 tbsps lemon juice
•2 tsps garam masala (see link below for recipe to make your own)
•Salt to taste
•3 tbsps vegetable/ canola/ sunflower cooking oil
•4 green chillies slit lengthwise
•2 tsps coriander powder
•1 tsp cumin powder
•2 medium tomatoes chopped fine
•Ginger julliennes to garnish
•Fresh chopped corainder to garnish


•Mix the lamb/ mutton with the yogurt, garlic paste, lemon juice, garam masala and salt to taste, cover and allow to marinate for 3 hours.
•Heat the oil in a Kadhai (or any other wok-like pan) on a medium flame. Add the green chillies and fry till they stop spluttering.
•Add the lamb with its marinade and fry, stirring frequently, for 5-7 minutes.
•Now add the tomatoes, corainder and cumin powder and mix well. Sprinkle some water over the meat, cover, simmer the flame and cook till the meat is done. Check occassionally and add more water if needed to prevent sticking and burning. Ideally this dish has a minimal amount of thick gravy.
•Turn off fire, garnish with ginger and coriander leaves and serve with hot Chapatis (Indian flatbread) or Naans.

Mutton Kofta:


1/2 kg – mutton, finely minced
1 – egg
2 tbsp – chana, roasted, grounded & sieved
2 tsp – coriander, chopped
1 tbsp – poppy seeds, soaked in water
15 to 20 – garlic pods
1 1/2 inch piece – ginger
4 – onions, finely sliced
4 – tomatoes, skinned & pureed
2 tsp – coriander powder
1 tsp – turmeric powder
salt to taste
1 1/2 cups – yoghurt, whipped
1 cup – oil
2 – black cardamoms
1 tsp – whole pepper
5 to 6 – cloves
5 – green cardamoms
2 – bay leaves
1 inch – cinnamon stick


Grind the garlic, ginger and the poppy seeds together. Keep aside.
Heat oil in a pan and add the onions to it.
Fry till they turn brown in colour. Add little water to it and stir.
In another pan mix the whole spices and a cup of water and simmer for 10 minutes. Keep aside.
In the onion mixture add the ginger-garlic paste and the poppy seeds mixture and fry for another 2-3 minutes.
Add the coriander powder, turmeric powder and salt. Mix well.
Add the chopped tomatoes and stir.
In the meantime, mix the egg, chana powder, coriander leaves and the mutton mince with salt.
Grease hands with little oil and make small koftas and keep aside.
Add them to the onion mixture.
Strain the water from the whole spices and add to the koftas. Bring it to a boil.
Cook for about five minutes and then add yogurt.
Reduce the heat and cook for about 45 minutes.

Seekh Kebabs:


750 GMS finely minced meat
1 small onion, chopped
5 garlic cloves, chopped
1 tsp. ginger, chopped
1 tsp. each of red chili, ground clove, cinnamon, cumin powders
2 tsp. each of coriander powder, garam masala
2 fresh green chilies, chopped
2 tsp. lemon juice
1 tbsp. gram flour
2 tbsp. cilantro, chopped
2 tbsp. mint leaves, chopped
3 slices white bread
2 tsp. salt’1 large egg, lightly beaten
1/4 cup oil for grilling and greasing the skewers


Use metallic skewers for grilling them. These kebabs are very delicate to handle, so make 1 kebab first, grill and test. If it breaks, add some more fresh bread crumbs to the mixture, to bind it.

Serve with
Green mint chutney or chili sauce along with ring onions.


1.First of all grind the bread into bread crumbs in a mixer or churner.
2.Add all the remaining ingredients (except the oil) to the mixer and make a thick paste.
3.Marinate the meat in this mixture and keep the mixture in the fridge, overnight.
4.Grease the skewer. Take some mixture in your hand and using your palm and fingers, make a sausage shaped kebab.
5.Grill until cooked, brushing with oil and rotating the skewers frequently.

Dum Gosht (Hyderabadi style Mutton):


750 gms chopped Mutton
1 tbsp. Poppy seeds
6 Almonds
1 tsp. each of garlic and Ginger paste
1 Garlic flake
1 tsp. Peppercorns
4 Cardamom
3 Cinnamon
A small piece of Green papaya
A small bunch Coriander leaves
Oil to fry
Salt according to taste

Serve with
Serve with Naan / Parathas.


1.Roast poppy seeds and almonds and grind them to a paste.
2. Grind cinnamon, cardamom, pepper, papaya and coriander leaves with salt.
3. Wash meat and beat on a grinding stone. Mix all the grounded masalas and marinate meat pieces in it for an hour.
4. Heat oil, fry meat pieces for 10 minutes. Pressure cook for 20 – 25 minutes. Serve hot

Mutton Sajji:


Whole leg of lamb ….. 2.5-3 kg
Lemon juice …………. 4tbs
Garlic paste …………. 1tbsp
Salt …… 3tsp
Black pepper …………. 2 tsp
Ground coriander ……. 1tbs
Nutmeg ………………. 1/4tsp
Ground cumin ……….. 1tbs
Yogurt ……………….. 250gm
Cooking oil …………… 1/2 cup


Trim all fat and silver skin from lamb.
Prick lamb thoroughly with a sharp knife or large fork or cut small slits all over lamb with a sharp knife.
Place the lamb in a deep baking dish, spread lemon juice all over lamb and rub it into the slits.
Cover and marinate for an hour.
Combine garlic paste, salt, black pepper, coriander, nutmeg, cumin and yogurt in a small bowl. mix well.
Pour the marinade over the lamb and coat well all over.
Cover and place it back in the refrigerator for 6-8 hours or preferably over night.
Prepare the grill and grill lamb on an oiled rack set 5-6 inches over glowing coals for 10-15 minutes on each side.
At the end of cooking time brush lamb with oil.
Serve it with Nan and Chutney …

Bhuna Ghost:


1 lb lamb meat(or veal) with bones
1 big yellow onion – sliced thinly
1 tbsp ginger paste
1 tbsp garlic paste
1 tsp red chilli powder
1/2 tsp turmeric powder
2 tsp coriander powder
1 tsp salt(or to taste)
1/2 cup water
3 tbsp vegetable oil


Heat oil in a pressure cooker. Add sliced onions and saute till golden brown, about 5-7 minutes. Add meat and mix. Add the rest of the masalas and saute for a minute. Add water and cover the lid of cooker. Pressure cook for 25 minutes or till its done. Remove from heat and let the pressure release. Take off the lid and take it back on heat. Fry till the water is absorbed and the oil separates. Serve with rice and dal.

Roghni Roti:


1 cup Gram Flour (Besan)
½ pound of Plain Yogurt
1 tsp. Red Chilli Powder (Pisi Lal Mirch)
Salt (to taste)
3 Curry Leaves (Karhi Pattay)
3 tbsp. Cooking Oil
1 tsp. Coriander Seeds (Saabut Dhania)
¼ tsp. Tamarind Paste (Imli)
1 tbsp. Green Chillies
1 tbsp. Fresh Cilantro (Hara Dhania)
1 tsp. Cumin Seeds (Saabut Sufaid Zeera)
1 medium Onion
3 cloves of Garlic (Lehsan)
1 (1 inch piece) Ginger (Adrak)

Ingredients for Dumplings/Pakoras
1 cup Gram Flour (Besan)
1 tsp. Red Chilli Powder (Pisi Lal Mirch)
1 tsp. Salt
1 tbsp. Fresh Cilantro (Hara Dhania)
1 tbsp. Mint Leaves (Podina)
¼ tsp. Baking Powder
1 small Onion
1 tbsp. Green Chillies
1 tsp. Cumin Seeds (Saabut Sufaid Zeera)
Cooking Oil (for frying dumplings)


Thinly slice the onion.
Heat oil in a pot and add the sliced onions to it.
Make a paste of the Garlic,Ginger and Green Chillis and add this to the onions.
Lightly grind Cumin and Coriander seeds and mix in onions and garlic mixture and cook on medium heat.
Add the Red Chillies, Salt, Curry leaves, and Tamarind Paste and fry for another 5-10 minutes.
Meanwhile, Mix 1 cup of Gram Flour in the plain yogurt and make into a smooth paste by adding small amouts of water at a time.
Add this yogurt mixture in onions and mix and cook by constantly mixing.
Keep mixing until it starts to come to a boil.
Then turn heat level low and leave it to cook slowly until it thickens.
Chop onions and mix it with the gram flour and water.
Mix into a smooth paste.
Lightly ground coriander and cumin seeds with green chillies and them mix this into the gram flour mixture.
Add all ingredients in the paste and set aside for half an hour.
Fry Dumplings in a deep frying pan until golden brown and take them out and put them on a paper towel to absorb any access oil.
When karhi becomes thick, add 1 cup of boiling water and let it cook until it starts to boil, when it comes to a boil add dumplings in karhi and then cook on low heat for another 10 minutes.
Garnish with coriander leaves.

Coronation Chicken:


1.6-1.8kg oven-ready Chicken
Few carrot and onion slices, bay leaf and peppercorns, for flavoring
Salt and pepper
2 onions, peeled
50g butter
8 no-soak dried apricots
Large pinch of saffron strands
Finely grated rind of 2 lemons
60ml (4 tbsp) thin honey
75 ml (5tbsp) curry paste
450ml white grapes juice
150ml Mayonnaise
45ml (3 tbsp) double cream
herbs, to garnish


Place the chicken in large saucepan and add the flavoring ingredients with a large pinch of salt.
Bring to the boil, cover and simmer until the chicken is thoroughly cooked – about 1 hour.
Leave to cool in the liquid.
Chop the onions.
Melt the butter in a small pan, add the onions and sauté until softened.
Add the apricots, saffron, lemon rind, honey, curry paste and grape juice.
simmer, uncovered, for 30-40 minutes or until the curry mixture is the consistency of thin chutney.
Cool. Blend the mixture in a food processor, then pass through a sieve.
Remove the chicken meat from the bone, discarding the skin.
Cut the chicken into bite-sized pieces and place in a bowl.
Cover and refrigerate until required.
Stir half of the curry mixture into the mayonnaise (freeze the remainder for later use).
Mix in the cream and seasoning to taste.
Fold the chicken into the curry sauce.
Serve with a rice or mixed rice and lentil salad, garnished with herbs.

Lemon Pickle Nimboo Ka Achar:

1 1\2 kg lemons
250 g green chilies
2 liters. Mustard oil
1\2 cup. salt
1cup aniseed (saunf)
1\4.cup turmeric
1 cup nigella seeds (kalonji)
1 cup fenugreek seeds (methre)
1\2 cup Red chili powder or (according to the taste).


Wash the lemons and pat dry.
Cut the lemons into half.
Divide the salt into three parts.
Place the lemons in a bowl, sprinkle one part of the salt, mix well , cover and leave to marinate over night.
Next day drain out all the water released by lemons.
Cover them and leave to marinate for one more day.
Wash the green chilies and dry them properly.
Slit the chilies carefully into half, leaving them still held together at the stalk.
Place the green chilies in a separate bowl, sprinkle 2nd part of the salt, mix well, cover and leave to marinate for one day along with the lemons.
Next day gently squeeze out all the water released by the lemons and green chilies, taking care not to squeeze the juice from the lemons.
Heat mustard oil to smoking point, remove from heat and leave it to cool.
Mix all the ingredients including the 3rd part of the salt, with enough oil just to bind the spices.
Stuff the green chilies with half of the spice mixture.
Rub the rest of the mixture over lemon pieces to coat them liberally.
Place the lemons and chilies in an earthenware jar, Mix thoroughly with hands.
Pour in the remaining oil.
The oil should cover the lemons and green chilies by about 2.5 cm (1 inch).
Cover the jar with a muslin cloth and keep it in an airing place.
Stir the contents of the jar for the first two weeks at least once a day.
Do this to ensure that all pieces are completely dipped in the oil.

Chicken Tikka Biryani Barbeque Chicken Rice:


½ kilogram Boneless Chicken (cut into 4 cm cubes)
1 tbsp. Heavy Cream
A pinch of Saffron (Zaafran)
1 Onion (sliced)
1 tsp. Garlic Paste (Pisa Lehsan)
2 tbsp. Lemon Juice (Nimbu Arakh)
1 tsp. Salt
½ tsp. Black Peppers (Pisi Kaali Mirch) (grounded)
2 cups Basmati Rice
1 tsp. Salt
2 to 3 tbsp. Butter (Makhan)
2 Egg Yolks (beaten)
½ tsp. Black Pepper (Pisi Kaali Mirch) (Grounded)
1 tsp. Salt
½ tsp. Whole Black Peppercorns (Saabut Kaali Mirch)
Cherry Tomatoes


Mix the marinade ingredients with the chicken.
And set aside for 4 hours.
Mix the saffron with the cream.
Thread the chicken pieces onto a skewer.
Brush the pieces with some of the saffron-cream mixture.
Wash the rice and let it soak for 1 hour.
Then cook the rice with salt in 5 cups of boiling water then drain.
Mix the butter and beaten egg yolk and black pepper powder gently into the rice with a fork.
Then the rice back on low heat.
And let it cook for 4 to 5 minutes.
Grill the chicken in a medium-hot oven for 8 to 9 minutes, or until tender, basting with the rest of the saffron-cream mixture.
Then place rice on a platter And arrange chicken on skewers on top of the rice.
Then garnish with the peppercorns and whole cherry tomatoes and serve.

Pineapple Upside Down Cake:

This cake melts in your mouth. In the baking, a perfect yellow cake batter seeps into caramelized pineapple for a great blending of tastes and textures. The brightness of pineapple feels just right in the spring.
Mixing a cake from scratch is not at all hard, and there is really nothing like the way they taste. Kids find the concept of this cake fun, and enjoy the pineapple rings at the bottom. Give it a try – it just might become a family favorite.
The Upside Down Part
¼ cup butter
¼ cup organic dark sugar, such as Sucanat
7 pineapple rings (fresh or canned)

The Cake Part
½ cup butter
2/3 cup organic sugar
1 teaspoon organic vanilla
2 eggs (free range, organic eggs are the best choice)
1 2/3 cups organic all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
2/3 cup milk

Whipped cream, or vanilla ice cream.

1. Grease a 9 inch cake pan.


The Upside Down Part
Melt the butter in a pan, and then add the sugar.
Stir constantly until the mixture thickens and bubbles.
Pour the mixture into the bottom of the cake pan.
Layer the pineapple on top of the butter/sugar blend.

The Cake Part.
Cream the butter.
Gradually add the sugar, vanilla, and eggs.
Beat until the mixture is well blended.
Combine the dry ingredients in another bowl.
Add to the butter mixture, and add the milk, beating until smooth.
Spread evenly over The Upside Down Part.
Bake for about 40 minutes at 350F, or until a knife inserted into its center comes out clean.

Masala Chai:

Hot spicy chai (tea) is boiled milk, spices and sugar. The most important spice in chai is cardamon (ground up or crushed) and after that you can take your pick from cinnamon, cloves, ginger and black papper.
for 4-5
2 thin slices ginger rooot (or 1/4 tsp ginger powder)
2 cardamon pods, crushed
1 clove
1/2″ of cinnamon sticks or 1/2 tsp powder
3 cups boiling water
2 cups full fat (whole) milk
2 tea bags (regular black tea)
4 tsp sugar (note: substitute Sucanat, a whole foods sugar substitute)


To make chai, crush or grind cardamon pods, cloves, and broken cinnamon flute in a spice grinder.
Put three cups of boiling water in a pan with one or two cups of full cream milk.
Throw in tea bags, sugar, and the spices.
When the chai has reboiled, causing the milk to produce froth, fish out the tea bags with a small sieve and let the spices steep for at least 2 minutes (preferably half an hour).
Reheat the chai if necessary and strain.
Chai-wallahs in India pour the chai raoidly back and forth between two pans to improve texture.
Always serve chai in glasses or small clay tumblers, never in cups.

Carrot cake with lemon buttercream icing

Formerly associated with the wholefood movement, the poor humble carrot cake is making a comeback. Originally, it was made with oil and wholemeal flour, so it was quite dense. This is a lighter version.


250g unsalted butter, softened
250g caster sugar
150g carrots
250g self-raising flour
100g ground almonds
1tsp baking powder
1tsp ground cinnamon
1tsp ground mixed spice
4 eggs, beaten
splash of milk
For the lemon buttercream icing:
150g unsalted butter, softened
300g icing sugar
finely grated rind of 1 lemon
splash of milk
100g walnuts, finely chopped


Line a 23cm round cake tin with non-stick baking parchment. Beat the butter until very soft, then add the sugar and keep beating until the mixture is really fluffy. Finely grate the carrots and blot with kitchen roll to mop up any excess moisture. Add them to the butter mixture with all the remaining cake ingredients and beat thoroughly. Add a splash of milk if the mixture is too stiff. Spoon into the lined tin and level the surface. Bake at gas mark 4/180ºC/350ºF for 1 hour and 15 minutes, covering the top of the cake with a piece of kitchen foil after 30 minutes to stop it getting too brown. Set aside to cool. To make the icing, beat the butter until fluffy, then beat in the icing sugar. Mix in the grated lemon rind. Add a splash of milk to soften the consistency slightly. Swirl the icing on top of the cake once it has cooled and sprinkle with walnuts, if you like.



Fresh Lasagne or 225 gm oven dried or 12 – 15 sheets
900 ml Béchamel Sauce
3 tbs. Freshly grated Parmesan cheese

Bolognse Sauce
1 Onion peeled
1 carrot peeled
1 celery stick
125gm mushrooms optional
1 tbs. olive oil
1 large garlic clove crushed
450 gm lean mince beef
2 tbs. tomato puree
300 ml beef stock
400 gm can or fresh chopped tomatoes.
Salt per taste
Pepper per taste
1 tsp. red chille powder
Freshly grated nutmeg

Béchamel Sauce
900 ml milk
3 slice of a onion
2 bay leaf
10 peppercorns
2 bade of mace
45 gm butter
45 gm plain flower
salt & pepper
Freshly grated nutmeg


Spread 1/3 of Bolognese sauce into the base of a 2.5 lt. oven proof dish. Cover with a layer of lasagne then spread over enough béchamel sauce to cover the pasta. Repeat this layers twice more finishing with a layer of béchamel sauce to cover the Lasagne completely.
Sprinkle the parmesan cheese over the top and stand the dish on a baking sheet. Bake at 180c / 350F or mark 4 for about 45 minutes or until well brown and bubbling. Leave to stand for 5 minutes before cutting.
If using oven ready dried lasagne, add a little extra stock or water to the sauce.
Instead of béchamel sauce you may like to use 500 gm of cottage cheese.

Bolognse Sauce
Chopped onion, carrot and celery very finely. Chop the mushroom finely.
Heat the oil in a large sauce pan, add onion, garlic, carrot, celery and mushroom cook for about 3 to 4 minutes or until the onion is soften. Stirring all the time.
Add beef with tomato puree and cook until the meat changes its colour, keep stirring.
Add the stock and tomato with salt, pepper and nutmeg. Bring to boil. Lower the heat, simmer gently for about 1 hour or until the meat is tender and sauce is well reduced. Taste and adjust the seasoning if necessary.

Béchamel Sauce
Pour milk into a sauce pan, add onion, bay leaf, peppercorns and mace. Bring to scalding point, remove from heat cover infuse for 10 – 15 minutes. Strain.
Melt butter in a sauce pan. Stir in the flower and cook stirring for 1 minute.
Remove from heat and gently pour on the warm milk, whisking constantly. Season lightly with salt, pepper and nutmeg.
Return to the heat and bring to boil, whisking constantly until the sauce thickens and is smooth. Simmer for two to three minutes.

Shahi Mutton:


1 1/2 lbs. of Mutton (Lamb or Goat)
3 medium Onions (thinly sliced)
1 oz. of Almonds (Baadaam)
4 cloves of Garlic (Lasan)
1 oz. of Coriander Seeds (Dhania)
1 tsp. of Red Chilli Powder (Pisi Lal Mirch) (or to taste)
1/2 tsp. of Garam Masala (whole mixture)
Salt (to taste)
1 pinch of Saffron (Zafran)
3/4 cups of Plain Yogurt
3/4 cup of Cream
1/2 cup of Cooking Oil


Wash the mutton well, dry and set aside.
Blend the coriander seeds, 1 onion, almonds and garlic together.
Marinade the mutton in this mixture for about 2 hours.
Heat the oil and fry the remaining onions and set aside.
Add the mutton to the oil and fry until the liquid dries up.
Add 3/4 cups of hot water and simmer until the meat is almost done or (3/4 cooked) OR pressure cook at 15 psi for 20 minutes.
Reduce the pressure.
Add salt and pepper.
Uncover and dry the liquid.
Add the beaten yogurt and fry until the oil separates.
Add the fried grounded onion.
Beat the cream for about 5 minutes or until it is to a thick consistency.
Add the soaked or ground saffron.
Mix it with the cooked mutton.
Add the garam masala and bake at 250 degrees F for 1/2 hour.
Serve garnished with chopped coriander leaves.

Hunter Beef:


2 kg Beef “Roast cut” bread shape one piece.
2 tsp. Crystallized salt petre “Kulmi shora”
3 tsp. Black pepper
2″ stick of Cinnamon
2 tsp. brown sugar
4 Black Cardamom
3 tbs. Lemon juice


Wash the meat thoroughly and dry with kitchen towel.
Ground all the spices.
Add all spices in the lemon juice to make paste.
Rub the paste thoroughly on the meat.
Place it in a glass or stainless steel container and cover it.
Place the bowl in the fridge for one day.
Next day get the meat out of fridge and sort of massage the meat to absorb the paste, it is important that at least half an hour is spent in rubbing the meat.
Once again put the meat loaf back in the fridge.
Repeat the same process each day for six days.
On Sixth day remove the meat loaf from the fridge and tie it with a strong string.
Place the meat in a large pot and put 2 cups water in the pot NOT on the meat loaf.
Cook it over low heat for 2 to 3 hours or until the water is absorbed.
Hunter Beef is a very popular snack from Pakistan. We have it in the cold winter evenings with Kashmir tea or coffee. Some people like to fry stripes of hunter beef and then serve with tea or coffee. Left over can be kept in the fridge for few days and can also be stored in freezer for longer period of storage.

Fish Curry:


Fish 1 kg.
Red chili powder 2 tsps.
Turmeric powder 2 tsps.
Ginger powder 2 tsp.
Fennel powder 3 tsps.
Cloves 5 nos.
Pepper 6 nos.
Black cumin ½ tsp.
Vari masala 1 piece.
Garlic 4 cloves
Water 4 cups
Mustard oil 250 ml
Salt 2 tsps.


Clean, wash and cut the fish into medium pieces.
Rub salt and turmeric powder on the pieces and keep aside.
Heat oil in a kadhai, when sizzling hot fry the fish pieces till brown in colour.
Take 4 cups of water in a heavy-bottomed pan and gently put the still warm fried fish pieces into it.
Add the turmeric powder, salt, ginger and fennel powders, cloves, pepper, crushed garlic and place the red chili powder right on top.
Quickly heat 6 tbsps of oil and pour.
Cook on a high heat till the gravy becomes thick and the fish pieces become soft.
Before removing from the heat sprinkle the crushed vari and cumin.
Serve hot.

Zinger Burger:


4 Chicken Breasts (boneless, with skin)
1/2 tsp. of White Pepper
1/2 tsp. of Salt
1/2 tsp. of Aginomoto Salt
1/2 tsp. of Mustard Paste
Cooking Oil (for deep frying)

Ingredients for btter

3 tbsp. of Refined Flour (Maida)
1 tbsp. of Corn Flour (Makai Ka Aata)
1/2 tsp. of Baking Powder (Soda)
1 Egg
1 tbsp. of Milk


1) Mix all of the batter ingredients together and make a batter and set aside.
2) Marinate the chicken breasts with: aginomoto salt, white pepper and mustard paste. Let it marinate for 1/2 hour.
3) Dip the chicken breasts in the prepared batter and deep fry in oil until well done.
4 Take bun apart and spread mayonnaise on the buns. Put a leaf of lettuce and fried chicken breast in bun and close bun and serve.

Hot & Sour Soup:


4 Dried Chinese Mushrooms
16 ounces of Chinese Bean Curd (well drained)
1/2 cup of Bamboo Shoots (canned & drained)
4 cups of Chinese Chicken Stock
1 tsp. of Salt
1 tbsp. of Soy Sauce
1/4 tsp. of White Pepper
2 tbsp. of Rice Wine Vinegar
2 tbsp. of Corn Starch (mixed with 3 tbsp. of water)
1 Egg (beaten)
2 tsp. of Sesame Seed Oil
1 Green Onion (sliced)


Cover the mushrooms in a small bowl with warm water.
Let them soak for 30 minutes to soften.
Strain mushroom liquid and reserve.
Cut the mushrooms into 1/4-inch slices; set aside.
Slice bean curd and bamboo shoots into 1/4inch slices and set aside.
Place the chicken stock in a large pot.
Add the salt, soy sauce, mushroom liquid, mushrooms, bamboo shoots, and ground pork.
Bring to a boil, then lower heat and simmer soup for 3 minutes.
Add the white pepper, vinegar, and bean curd.
Return soup to a boil.
Give the cornstarch mixture a stir, then add to soup, followed by the beaten egg, while stirring gently.
Remove from heat.
Add the sesame oil and sprinkle soup with green onions to serve.

Palak Paneer:


Ghee or Oil for deep frying
2 tbsp Ghee or Oil
400g/14oz Paneer
1 Onion, finely chopped
2.5cm/1 inch Fresh Ginger, finely chopped
4 Garlic Cloves, crushed
1 teasp Cumin Powder
1/2 teasp Coriander Powder
1/4 teas Turmeric Powder
1 teasp Chilli Powder
60ml/2fl.oz. Sour Cream
450g/1lb Fresh Spinach, finely chopped
salt to taste


Heat the ghee or oil until hot then fry the paneer until golden brown.
Drain well then cut it into 12mm/1/2 inch squares and set aside.
Heat 2 tablespoons of ghee or oil in a saucepan, add the onions and fry for 8-10 minutes until light brown, stirring constantly.
Add the garlic and ginger and fry for 3 minutes, adding little water if the mixture sticks to the bottom of the pan.
Add the chili powder, salt, cumin, coriander and turmeric powder and fry for 3-4 minutes, stirring from time to time and adding a little more water to prevent it drying out and sticking.
Add the sour cream and spinach, mix well, cover and cook over medium heat until most of the liquid has evaporated, about 15 minutes.
Add the cheese, cover and cook for a further 5 minutes.
Serve hot with boiled rice or a flatbread such as roti, paratha or naan.

Tala huwa Gosht:


Boneless Veal/Mutton meat – 650 gms, washed and drained, cut into small bite size pieces
Sliced yellow onions – 100 gms
Water – 1/2 cup
Red chilli powder – 1 tsp
Salt – 2 tsp
Ginger-garlic paste – 2 tbsp

For Baghaar:

Canola oil – 2 tbsp
Cumin seeds – 1 tbsp
Curry leaves – 1 sprig
Cilantro – 1/4 cup, finely chopped, loosely packed
Mint leaves – 1/4 cup, finely chopped, loosely packed
Green chillies – 4, each cit into two, then slit into halves in the middle

Black papper powder – 1/2 tsp
Kawabchini – 1/2 tsp, dry roasted in a stovetop frying pan and cooled; once cooled, finely powdered
Lemon juice – 2 tbsp


1. In a pressure cooker, add the meat, onion, water, red chilli powder, salt and turmeric.
Mix well. Cover and pressure cook for a few minutes until the meat is soft and tender.
Make sure it not tough at all.

2. Meanwhile, in a kadai or wok at medium high heat, prepare Baghaar. Pour in oil and as soon
as it warms up add the cumin seeds. As the seeds splutter, add the curry leaves, finely chopped
cilantro and mint, slit green chillies and fry for just a few seconds and remove from heat. Keep aside.

3. Once the meat is done, let it cook uncovered until all of the liquid has been evaporated.
Once almost dry, add it all to the baghaar in the kadai and mix well. Add black pepper power, kawabchini powder and lemon juice.
Cook it for 5-10 minutes in the kadai at medium heat and serve immediately.

Peshawri Mutton Karahi:


* 1/2 kg ( 500 gms ) mutton
* 3 tomatoes
* 1/2 cup oil
* 1/2 cup yogurt
* 1/2 bunch coriander
* 4-5 green chillies
* 2tsp ginger paste
* 1tsp garlic paste
* 1 tsp haldi
* 1/2 tsp garam masala
* 1 tbsp red chilli coarsely grounded
* salt to taste


1. Saute meat in karahi without oil till the water dries up .
2. Then add ginger garlic paste and then yogurt .
3. Now add haldi , garam masala , red chilli and salt . Mix well .
4. Add green chillies and tomatoes and a little water to tenderize the meat on a very low heat and the pot should be covered .
5. When the mutton is tender add oil and let it cook in oil for sometime .
6. Garnish with hara dhania and green chillies .



For Nonvegetarian Version-

Lamb/Veal Meat, boneless or with bone – 300 gms, washed and cubed (or) Chicken meat, boneless or with bone – 300 gms washed and cubed (I suggest using meat with bone) (you could also use minced chicken or lamb/veal meat)

For Vegetarian Version-

Fresh/Frozen chopped mixed Vegetables -300gms (you can use chopped vegetables like Cauliflower/PhulGobi, Peas/Matar, Carrots/Gajar, Capsicums/Shimla Mirch, Green Beans/Phalli)


Broken Wheat/Bulgar Wheat/Dalia – 1 1/2 cups
Split Bengal Gram/Chana Dal/Chane ki dal – 2 tbsp
Split Yellow Lentils/Masoor dal – 2 tbsp
Split Yellow Lentils/Toor dal – 4 tbsp
Salt – to taste
Turmeric/Haldi – 1/2 tsp
Canola oil – 6 tbsp
Onions – 4, large, finely sliced
Ginger-Garlic paste – 4 tbsp
Red chilli powder – 1 tsp
Coriander seeds – 2 tsp, dry roasted and powdered
Cumin seeds – 2 tsp, dry roasted and powdered
Garam masala – 1 tsp

For Garnish:

Mint leaves/Pudina – chopped, for garnish
Cilantro/Kothmir – chopped, for garnish
Green chillies/Hari Mirch – 4, finely chopped or slit
Fried Onion/Pyaz – 1 cup
Juicy Lemon/Lime – 4, halved
Ghee – 2 tbsp (optional)


1. Add the broken wheat to surplus fresh cool water and drain in very fine wire mesh strainer several times to wash it, and soak the it and the lentils~chana dal, toor dal and masoor dal, seperately overnight or for atleast 3 hours, in generous amount of fresh cool water.
2. For a Non-vegetarian version, pressure cook the meat in surplus amount of water enough to cover it along with a pinch of salt and turmeric till tender. Chicken Meat will cook faster than Lamb meat. Once the meat is tender, drain, measure and reserve the stock in a bowl, shred the meat and keep aside in an anther bowl. Discard the bones. If using minced meat, cook it in a little oil, salt and red chilli powder until browned evenly. Keep aside.
3. Drain the soaking wheat and lentils and keep aside in a fine wire mesh strainer. In a non-stick 7 quart Dutch oven at medium heat, pour oil and as it gets warmed up throw in the sliced onion and stir fry until evenly browned and crisp (make sure you do not burn it). Remove the pan from heat and using a slotted spoon, remove about 1/2 of the fried onions from the pan onto a platter and spread the fried onions well so that they crisp up. Return the pan with leftover fried onions to heat and add ginger-garlic paste, coriander and cumin seed powder, red chilli powder, salt and turmeric. Add the drained broken wheat and lentils and mix well. Pour in the reserved meat stock. If you are preparing a vegetarian version, you can add vegetable stock or just plain water. You need to add a total of 8 cups of liquid to the saucepan. Let it boil once then simmer and let it cook covered, until the lentils are tender and the wheat mushy, about 1 1/2 hours, stirring it every once in a while taking care it doesnt stick to the bottom of the dish.
4. Stir in the garam masala and add the frozen/fresh chopped vegetables, or for a non-vegetarian version, the reserved shredded meat or minced meat, and mix well. Let it cook covered till the vegetables are tender and oil comes to surface, about 5 -8 minutes. You can keep adding a little water if needed. Remove the dutch oven from heat. Let it cool down slightly.
5. Once cool, pour the entire thing into a food processor and process for a minute. Pour back into the dutch oven, add a little water, and let simmer covered for 5 more minutes.
6. To serve pour the Haleem into individual plates with a laddle and garnish each plate with a few chopped mint leaves, chopped cilantro, chopped/slit green chillies, reserved fried onion, halved lemon for squeezing fresh lemon juice and a dollop of ghee(optional) for a deliciously nutritious meal.

Handi Kebab:


• 500 gms Mutton
• 1 Ginger
• 2 Garlic hopped
• 3 Onions (medium)
• 1/2 Cup raw papaya – or any meat tenderizer
• 1 tsp White pepper
• 1 tsp Coriander seed – roasted (sookha dhaniya pissa aur bhunna hua)
• 1/2 tsp Red chilli powder
• 1/2 Cup oil
• Fresh coriander leaves

Cooking Instructions:

• Grind ginger, garlic and papaya to make a paste.
• Chop the onions.
• Mix ginger garlic paste, papaya paste, white pepper, roasted coriander and red chilli powder.
• Marinate the mutton in this mixture for a night.
• Heat the oil and fry chopped onions till they turn golden brown.
• Add marinated mutton and water.
• Put it over the heat till it gets cooked.
• Adorn with fresh coriander leaves.

Gola Kabab:


1 kg beef, minced
1tbsp red chilli powder
1tsp gram masala powder
2 tsp ginger, garlic paste
Salt to taste

1 tbsp maida or roasted gram flour
½ tsp raw papaya
½ tsp allspice
½ tsp cumin seed powder
2 onions, fried brown, mashed

Ghee as required
Coriander leaves for garnishing


* Add all spices in minced meat and marinate it in the refrigerator for at least half an hour.
* Then grind minced meat in the grinder.
* Make meat balls.
* Take a frying pan, put some ghee in it and fry the kababs one by one till they become golden brown.
* Garnish with coriander leaves and serve hot.

Qurbani ki Beef Kaleji:


½ kg kaleji / liver
1 tsp ginger paste
1 tsp garlic paste
½ tsp kachri/tenderizer
½ tsp coriander powder
¼ – ½ tsp turmeric
¼ – ½ tsp garam masala
1 tsp chili powder
2 lemons
Salt to taste


1. Make a paste of all spices and lemon juice and marinate kaleji in it overnight. Put on skewer, brush with oil and grill for approximately 10 to 20 minutes on charcoal or gas flame.
2. Kaleji should be slightly spongy when done.
3. Serve with green chutney, mixed with a little yogurt.

Shami Kebabs:


Beef 1 kg
Gram lentils 1 cup
White cumin ½ tsp
Red chili pods 10
Black cardamoms 4
Black peppercorns 12
Garlic cloves 12
Cinnamon 1 inch piece
Ginger 1 small
Coriander seeds ½ tsp
Yogurt 1 tbsp
Egg 1 beaten
Salt to taste
Cooking Oil for frying

Fresh coriander leaves 1 bunch finely chopped
Ginger 1″ piece finely chopped
Fresh mint leaves 1 bunch finely chopped
Onion 1 large finely chopped


Pour 5 cups of water in a pan,add beef,washed lentils, all the dry spices, yogurt, ginger and garlic. Boil the mixture on medium heat until the meat becomes tender.Remove from heat.Leave to cool. Meanwhile prepare the stuffing.
Mix all the chopped ingredients, onion, ginger, coriander and mint leaves together. Now chop the beef mixture in a food processor pour in the beaten egg and knead well. Break off 1 tbsp of the mince paste; wet your palm and place it in the center of your palm shape it into a smooth ball. Indent the center with your thumb and press a little of stuffing mixture into this.
Fold the sides over carefully and reshape into a smooth half flat round shape. Repeat with the remaining mince. Heat a heavy based frying pan and add just enough oil to cover the surface. Add 3-4 kebabs at a time and fry on low heat to a crisp golden color on both sides.

Latest Eid ul Adha Cards Collection 2011

October 16, 2011 by  
Filed under Fun

Eid-ul-Adha is very important event of Muslims. This is the great festival for muslim in the memory of great Prophet Hazrat Ibrahim (A.S.) & Hazrat Ismail (A.S). Eid ul Adha is celebrated on 10 Zul hijja after Hajj performance. Every muslim sacrifice cow, goat, sheep or a camel and meet devide into three parts, one for family, second for relative, friends and neighbours and third for poors.

Here you can watch and download the funny and amazing Eid-ul-Adha cards. Watch and Enjoy.



Eid Cards Collection 2011

August 19, 2011 by  
Filed under Fun

Eid ul Fitr is a Islamic festival of Muslims. Eid ul Fitr is celebrated aftre the month of Ramadan on 1st Shawwal. Eid ul Fitr also called Smaller Eid, Ramadan Eid, Sweet Eid and many other names. Before eid every one gives eid card to him/her cousin, friend, brother, sister and other relative to show him/her love and respect. Here you can watch and download the special eid cards 2011. Watch and Enjoy…!


Latest Traditional Eid Collection 2011

August 18, 2011 by  
Filed under Events

Eid is a traditional and Islamic event for Muslims. Eid event is a gift for Muslims by Allah. Here you can watch and download the latest eid collections 2011. You can also watch and download the every type of fun.


Latest 2011 Eid-ul-Fitr Greeting Cards Unique Collection

August 10, 2011 by  
Filed under Events

Eid ul-Fitr is a Muslim holiday celebrated by Muslims around the world that marks the end of Ramadan, the holy month of fasting. Eid ul-Fitr symbolises the breaking of the fast and commences on the first day of Shawwal.

Eid-ul-Fitr Greeting Cards
Eid-ul-Fitr Greeting Cards

Most Muslims attend Eid prayers in the morning and once the local Imam declares Eid ul-Fitr everyone greets each other. Following prayers it is customary to visit relatives, friends and acquaintances. The traditional greeting exchanged at Eid ul Fitr is Eid Muburak.
Lasting for three days Eid ul-Fitr is not only a celebration of the end of fasting, but also a thanksgiving to Allah for the strength given through the last month to help practise self control. Homes are decorated for the celebration, everyone wears their best clothes and a special daytime celebratory meal is eaten – the first daytime meal in a month.
The start date is denoted by the new moon at the end of Ramadan. Many Muslims insist on sight of the new moon before declaring the start of the Eid ul Fitr celebrations so the timing may differ from country to country but usually only by a day.

Latest EID Traditional Fashion Collection 2011

August 10, 2011 by  
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Here You are get Free Latest Pakistani Traditional EID Designs Collection 2011. These Collection provides a chance to experience the relaxing nature of fabric and thus of designs. Apart the casualness, all outfits offer a unique sewing pattern and designing technique that attract hundreds of ladies to it for their exclusive Eid outfit.

Latest EID Traditional Fashion Collection 2011
Latest EID Traditional Fashion Collection 2011