tag:blogger.com,1999:blog-88630538844573290552024-03-05T08:46:52.893-08:00Fry and SauteSaba Naazhttp://www.blogger.com/profile/06493838236611286130noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-8863053884457329055.post-41098078497039601542010-02-15T07:45:00.001-08:002010-02-16T03:56:29.319-08:00Here Is A Quick Way To Make Your Lunch Box Ready in 10 Minutes<div class="posterous_autopost">Making a suitable office / school lunch for career oriented / working women becomes a tough job. Having a squeezing work schedule and choosy kid can make situations a bit unmanageable. So here is a quick recipe for making Gobhi Parantha. It is tasty, filing and easy to make.<br />
<b style="color: #000099;">Ingredients:</b><br />
<br />
<ol><li>Cauliflower - medium sized one piece</li>
<li>Coriander leaves - about 100 grams</li>
<li>Green chillies - 5 pieces</li>
<li>Ginger - 1 cm piece</li>
<li>Garlic - 2 cloves</li>
<li>Wheat fluor</li>
<li>Ghee</li>
<li>Salt to taste</li>
</ol><b style="color: #000099;">Method</b>:<br />
Put cauliflower, coriander leaves, green chillies, garlic, ginger and a pinch of salt in the grinder jar. Turn the incher switch on for a few seconds. The entire mixture should turn in a coarsely ground particles ( see pic).<br />
Knead the dough and add ghee and salt to it. Knead again to mix. <br />
Make small patties and stuff it with the mixture. Heat tava and shallow fry in ghee. Serve with achhar, curd or raita.<br />
<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img height="300" src="http://posterous.com/getfile/files.posterous.com/sabanaaz/H1HJmUBq4rJIniE9GUZ7XrIT8vSRv8RQBAOJX45Ypypf2oDsiQHeZEQrObDo/DSCN6372CX90W.jpg" style="margin-left: auto; margin-right: auto;" width="400" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The cauliflower and other ingredients after grinding for a while</td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img height="300" src="http://posterous.com/getfile/files.posterous.com/sabanaaz/oWizGtLh95g49QlsSpnhwGDNikjilfnrFceiJT7QFPedITPWCzZDdmDkdHGp/DSCN6374CXW.jpg" style="margin-left: auto; margin-right: auto;" width="400" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Gobhi Paratha Is Ready</td></tr>
</tbody></table><br />
<div><a href="http://sabanaaz.posterous.com/heres-a-quick-way-to-make-your-lunch-box-read">See and download the full gallery on posterous</a></div><div style="font-size: 10px;"><a href="http://posterous.com/">Posted via email</a> from <a href="http://sabanaaz.posterous.com/heres-a-quick-way-to-make-your-lunch-box-read">Saba's posterous</a> </div></div>Saba Naazhttp://www.blogger.com/profile/06493838236611286130noreply@blogger.com0tag:blogger.com,1999:blog-8863053884457329055.post-72597163675517368932010-01-11T06:19:00.000-08:002010-01-11T06:29:22.260-08:00Back After Long TimeDear Friends,<br />
Back after a long time. Hope to post at least once a week.Saba Naazhttp://www.blogger.com/profile/06493838236611286130noreply@blogger.com0tag:blogger.com,1999:blog-8863053884457329055.post-41877289142858821562009-05-01T07:25:00.000-07:002010-01-11T06:29:22.261-08:00Aam Panna"Love Guru" on FM is probably the most loved program in Abdullah Hall and IG Hall. Melodious romantic songs of 80 genre, savored by the tangy fresh Aam Panna Drink, make a great combination.<br />If you are lucky enough to have rains, the charm shoots up many folds. Open the doors of the balcony and the windows. Let the tiny cool splatters adore your hands and sink into an unforgettable moment with this refreshing mango mint drink.<br />Now let us make this drink right now!<br /><a href="http://picasaweb.google.com/sabanaaz.hamid/FryAndSaute?feat=embedwebsite#5329802908330405986"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCRgd-7hsErR39R_ww9uOGVGtB2zeDuFnDfzvikmpwi8u3uzQ35HUbjruZvXH9npBomf1OkUWtV2irrQLOKBOVXg5VorfgbYE0vVYpEw48NoyEerHt1th7c2Ot_eFOnIE6biLOFbU97no/s400/dscn5727b4logo.jpg" /></a><br /><br /><span style="font-weight: bold; color: rgb(0, 102, 0);">INGREDIENTS</span><br /><br />Raw Mangoes ------------------2 Medium Sized<br />Sugar -----------------8 Teaspoons ( Manage according to taste)<br />Mint Leaves ----------- 8-10 leaves<br />Chilled Water And ice cubes<br /><span style="color: rgb(0, 102, 0); font-weight: bold;"><span style="color: rgb(0, 0, 0);"></span></span><span style="font-weight: bold; color: rgb(0, 102, 0);"><span style="font-weight: bold;"></span><br />METHOD OF PREPARATION</span><br /><br />Wash mangoes and put it in a pressure cooker. Add 2 cups of water. Cook it for 6 minutes. Cool and discard remaining water. Remove the skin and collect all the pulp in a bowl. Add this along with sugar, mint leaves and 1 cup of water in a mixer/.grinder. Grind till it becomes a smooth paste. You can dilute it further to suit your taste. Garnish with lemon slice and mint leaves. Serve chilled with ice cubes.<br /><br /><a href="http://picasaweb.google.com/lh/photo/Tq-eBJIKDzuWkgjoGPeQDg?feat=embedwebsite"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA2yXjX_aE9jgxiDoS1P_OcEyvGZJFmmWBUw81cWWs0vYgpexVyBt0yH_iqZ4mQRSjL1h55laUpr7jlnqVHtOCeqLs7usYvzLI0RcfPPITr-py4rYefdMVwy2jvCatORtZsVXhkmKBzO0/s400/dscn5738Cweb.jpg" /></a>Saba Naazhttp://www.blogger.com/profile/06493838236611286130noreply@blogger.com1tag:blogger.com,1999:blog-8863053884457329055.post-29442265165253367932009-04-22T05:41:00.000-07:002010-01-11T06:29:22.262-08:00Palak PaneerPalak Paneer or Spinach and Cheese is magnificent blend of protein rich paneer and the goodness of palak (spinach).<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRGC3XvODtYtWubA5rf5pRuEgG2GM3JSqnNC5l_qC_suqro-_brDEkufcS3tz5HiRBHjy_xXpiv1BguQ1u1zrNoG5Rk2fCGs3gbZwpUhCI8QAhmHvsF1wRy8yFHgxg1JfgWlJcrcvTyis/s1600-h/dscn5640CXBlog.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5327496497741195458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRGC3XvODtYtWubA5rf5pRuEgG2GM3JSqnNC5l_qC_suqro-_brDEkufcS3tz5HiRBHjy_xXpiv1BguQ1u1zrNoG5Rk2fCGs3gbZwpUhCI8QAhmHvsF1wRy8yFHgxg1JfgWlJcrcvTyis/s400/dscn5640CXBlog.jpg" style="cursor: pointer; height: 300px; width: 400px;" /></a><br />
<br />
<br />
<span style="color: #006600; font-weight: bold;">INGREDIENTS</span><br />
<br />
Palak ( Spinach) ------------------250 grams<br />
Paneer ( Cheese ) -----------------250 grams<br />
Green Chillies ---------------------2<br />
Ginger Chopped--------------------1 Inch piece<br />
Garlic ------------------------------7 seeds<br />
Cumin seeds ------------------------1/2 teaspoon<br />
Tomato puree ----------------------- 2 tablespoon<br />
Red chilli powder --------------------1/2 teaspoon<br />
Cream ------------------------------ 2 tablespoon<br />
<br />
<span style="color: #006600; font-weight: bold;">METHOD OF PREPARATION</span><br />
<br />
Wash and remove the stems from the palak leaves. Pressure cook for two minutes. Drain excess water and let it cool down. Grind the cooled spinach, garlic and green chillies together in a mixer grinder in a coarse paste( avoid grinding too much). Cut paneer into small 1 inch pieces.<br />
<br />
Heat oil in a pan and add cumin seeds. When they crackle, add tomato puree, red chilli powder, ginger juliennes salt and saute for a minute. Now add the spinach paste and stir. When the spinach gravy comes to a boil add paneer cubes. Cook further for a few minutes and add cream to it.<br />
<br />
<span style="color: #006600; font-weight: bold;">NUTRITION FACTS</span><br />
<br />
Palak Spinach<b><i> </i></b><i>(Spinacia oleracea</i>)<br />
Spinach is known as a rich source of iron and calcium. It is rich in antioxidants, especially when fresh, steamed, or quickly boiled. It also contains vitamin A, vitamin C, vitamin E, vitamin K, magnesium, manganese, folate, iron, vitamin B2, calcium, potassium, vitamin B6, folic acid and omega-3 fatty acids.<br />
<br />
Paneer ( Cheese)<br />
It is rich source of calcium, protein, phosphorus and fat. A 30-gram (1.1 oz) serving of Cheddar cheese contains about 7 grams (0.25 oz) of protein and 200 milligrams of calcium.Saba Naazhttp://www.blogger.com/profile/06493838236611286130noreply@blogger.com1tag:blogger.com,1999:blog-8863053884457329055.post-22694950611115834532009-04-14T02:26:00.001-07:002010-01-11T06:29:22.262-08:00Keema Pulao<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVw_JshGfueoLMmtwv-7mYr-W8YCYaka0SM4eqzEcIhr9EEBsEDq6N-7bSWivMsA-RQiN0yEXv0N9gfCpExtjC_cbUem5rctvFbedUpsL_Ta3edILKLicviWh_AQTHdun6q-Wp8Qw2FWY/s1600-h/dscn5650Cxblog.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5324476349576213490" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVw_JshGfueoLMmtwv-7mYr-W8YCYaka0SM4eqzEcIhr9EEBsEDq6N-7bSWivMsA-RQiN0yEXv0N9gfCpExtjC_cbUem5rctvFbedUpsL_Ta3edILKLicviWh_AQTHdun6q-Wp8Qw2FWY/s400/dscn5650Cxblog.jpg" style="cursor: pointer; height: 300px; width: 400px;" /></a><br />
<div style="text-align: justify;"><span style="color: #006600; font-weight: bold;"><br />
INGREDIENTS</span><br />
<span style="color: #990000; font-weight: bold;"><br />
For Preparing Keema</span><br />
Minced Meat--------------- 400 grams (approx.)<br />
Oil --------------------------3 tablespoons<br />
Soya Nuggets -------------- 12 - 15 ( Boiled for 10 minutes in water)<br />
Green Cardamom --------- 2<br />
Cloves ---------------------5<br />
Black Pepper Corns ------- 7-8<br />
Cumin Seeds --------------1 teaspoon<br />
Mace ----------------------1 stick<br />
Ginger Garlic Paste --------3 teaspoons<br />
Chopped Onions ----------- 5 medium sized<br />
Green Chillies Chopped ---- 3<br />
Sliced Tomatoes ----------- 2<br />
Red Chilli Powder ---------- 1 and half teaspoon<br />
Turmeric Powder -----------1/4 teaspoon<br />
Salt<br />
Coriander leaves for ganishing<br />
<br />
<span style="color: #990000; font-weight: bold;">For Preparing Pulao</span><br />
Rice ---------------------- 3 cups apprx. ( soaked for 2 hours)<br />
Ghee -------------------- 1 and half table spoon<br />
Green Cardamom --------- 2<br />
Black Cardamom ---------- 2<br />
Cloves --------------------- 4<br />
Cinnamaon ---------------- 1 inch stick<br />
Bay leaves ---------------- 3<br />
Salt<br />
<br />
<span style="color: #006600; font-weight: bold;">METHOD OF PREPARATION</span><br />
<span style="color: #990000; font-weight: bold;"><br />
Keema</span><br />
To prepare the masala for keema grind Green Cardamom, Cloves,Black Pepper Corns, Cumin Seeds,Mace into a powder. Heat oil in pan and saute till onion turns pink. Add minced meat, garlic ginger paste, chopped green chillies, garam masala powder ( prepared above), red chilly powder, turmeric powder ,salt, boiled soya nuggets and one and half table spoon of water to it. Cook on low heat tll the oil layer separates out. Add chopped tomatoes. Cover the pan and cook for 15 more minutes.<br />
<br />
<span style="color: #990000; font-weight: bold;">Pulao</span><br />
Heat ghee in a pan. Add green cardamoms, black cardamoms, cloves, cinnamon and bay leaves. Saute for a minute. Add five and half cups of water and salt. Drain out all the water from soaked rice. Add rice to the pan. Cover the pan. Cook on high heat and bring it to a boil. Remove the lid and cook on sim heat till water evaporates. Cover the pan and cook till the rice is done.<br />
<br />
Take the cooked rice, cooked keema , coriander leaves and spread it in layers in a serving dish. Serve Hot. Barak Allah.......<br />
</div>Saba Naazhttp://www.blogger.com/profile/06493838236611286130noreply@blogger.com0tag:blogger.com,1999:blog-8863053884457329055.post-91274341792271752182009-04-08T09:12:00.000-07:002010-01-19T05:04:11.851-08:00Malai Kofta Curry<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7fQDcfKNzxGdQs3RFv_tXcudMcouZxUYFNYzcjELNNXQK0tZgx5pduHaZ96Xt3IdsghEwQhv9mzOcP5m0R0eJdz4_AR2ZY7Ixbu-sbclMp8Ia0SWh6LmRhyphenhyphenMzpRpZ42Ikm5OpIxe_J9k/s1600-h/dscn5630CBlog.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5322357995244736354" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7fQDcfKNzxGdQs3RFv_tXcudMcouZxUYFNYzcjELNNXQK0tZgx5pduHaZ96Xt3IdsghEwQhv9mzOcP5m0R0eJdz4_AR2ZY7Ixbu-sbclMp8Ia0SWh6LmRhyphenhyphenMzpRpZ42Ikm5OpIxe_J9k/s400/dscn5630CBlog.jpg" style="cursor: pointer; height: 300px; width: 400px;" /></a><br />
<span style="color: #000066; font-weight: bold;">For Kofta</span><br />
Potatoes------------------- 1/2 Kg<br />
Green Chillies ------------ 3<br />
Corn Flour -----------------1/4 cup<br />
Raisins --------------------100 gms.<br />
<br />
<span style="color: #000066; font-weight: bold;">For Gravy</span><br />
Onions ---------------------3 Medium Sized<br />
Ginger Paste----------------1 tbsp.<br />
Garlic Paste -------------- 1 tbsp. <br />
Green Chillies ------------ 3<br />
Coriander Powder ---------- 1 tsp.<br />
Turmeric Powder ----------- 1 tsp.<br />
Red Cilli Powder ---------- 1 tsp.<br />
Garam Masal Powder -------- 1 tsp.<br />
Tomato Puree -------------- 1/2 cup<br />
Khoya (Mava) -------------- 100 gms.<br />
Cream --------------------- 100 gms<br />
Cheese -------------------- 100 gms<br />
<div style="text-align: justify;">Sufficient Oil and Salt to taste for both gravy and Kofta<br />
<br />
<span style="color: #660000; font-weight: bold;">Procedure</span><br />
</div><span style="font-size: 100%;">To make the koftas, boil</span>, peel grate ( grated potatoes will make fine koftas) and then mash the potatoes. Grate the paneer (cheese) too. Chop the chillies into fine pieces. Now mix the mashed potatoes, chillies, corn flour and salt to make small round balls. Stuff it with raisins and deep fry till golden brown as shown in the pic below.Keep aside.<br />
<br />
Boil the onion for 10 minutes in water. Drain water. Grind it in mixer/grinder. Heat oil in a pan, put the onion paste and stir for five minutes. Add ginger paste, garlic paste, chopped green chillies, coriander powder, turmeric powder and salt to it. Cook for a few minutes. Add tomato puree and red chilly powder and cook till the oil starts to separate. Mix mava in two cups of water and add it to the gravy. Heat till it boils and simmer for 10 minutes on lowest flame. Add cream and garam masala powder while constantly stirring. Keep the balls in a serving dish and pour the hot gravy over the previously fried balls. Garnish it with coriander leaves and cream. Ready to eat. Barak Allah......<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhduZbDxsmI6N83jzq5NCdEAN5deeYl_4C8VNezV69xBmyvHDXkXYg4cUeuUIV8AoW2lq-Dy9xy1TFojNVI_bhsDLKABFslyYayWChjTiZUSP4aXIr2Uz6jmKpNb4SBZbX-jaA49Graack/s1600-h/dscn5625CX+blog+.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5322357995997862530" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhduZbDxsmI6N83jzq5NCdEAN5deeYl_4C8VNezV69xBmyvHDXkXYg4cUeuUIV8AoW2lq-Dy9xy1TFojNVI_bhsDLKABFslyYayWChjTiZUSP4aXIr2Uz6jmKpNb4SBZbX-jaA49Graack/s400/dscn5625CX+blog+.jpg" style="cursor: pointer; height: 150px; width: 200px;" /></a>Saba Naazhttp://www.blogger.com/profile/06493838236611286130noreply@blogger.com1