Punjabi Mutton Biryani پنجابی مٹن بریانی

Punjabi Mutton Biryani

Punjabi Mutton Biryani is a new addition in the line of Biryani. Very tasty, eye appealing and fragrant but less spicy. The term Punjabi Biryani and its formulation and recipe is solely developed at my kitchen with full Punjabi touch.



Ingredients:

• Mutton  3/4 kg
• Rice Basmati (soaked in water)  1/2 kg
• Oil 1 cup
• Onion chopped 3
• Tomatoes chopped 3
• Yoghurt  1 cup
• Ginger crushed 2 teaspoon
• Garlic crushed 2 teaspoon
• Garnish: 1/4 chopped onion and 1 tablespoon oil
• Red Chilli powder  1 teaspoon
• Salt 2 teaspoon
• Black pepper whole 25
• Cardamom brown whole 2
• Cardamom  green whole12
• Cinnamon sticks 4
• Tez Patta (Bay leaves)  2
• Kashmiri Caraway whole1 teaspoon
• Coriander whole 1 teaspoon
• Badiani phool (star aniseed) whole 4

Procedure:

• Fry onion in oil till golden brown.
• Now add ginger, garlic, Mutton, tomatoes, Yoghurt and all spices and fry for 5-10 minutes.
• Then add 2 cup water and cook on medium flame till mutton is tender.
•  Now add 2 cup water and drained and soaked rice and cook till Rice is nearly cooked (Aek Kanni rehnay tak).
• Lower the flame, take 1 table spoon oil in a frying pan and saute 1/4 onion in it and pour over the prepared dish.
• Simmer for 10-15 minutes.
• Delicious Punjabi Biryani is ready
• Serve with Salad and Raita.

Vitamin C and Sensitive Throat

Vitamin C and Sensitive Throat

 Vitamin C is also known as ascorbic acid.
This vitamin helps maintain bones, and connective tissue, act as an antioxidant.
Many fruits and vegetables are rich sources of vitamin C.


The deficiency of Vitamin C results in poor healing of wounds, bleeding under the skin and from gums, scurvy

Excess of vitamin C is excreted. Excessive intakes can lead to diarrhoes.

Daily requirement of vitamin C  70-90 mg/day


Tolerable Upper Intake Limit of vitamin C  2000 mg/day

When we think vitamin C we think citrus fruits, but below tables will show that vitamin C found in large quantities in other foods. Therefore peoples with sensitive throat can choose their vitamin source from these foods.

Vitamin C content of citrus fruits 

• Orange                  50 mg/100g
• Lemon                   40 mg/100g
• Grape fruit              30 mg/100g
• Raspberry              30 mg/100g
• Strawberry             60 mg/100g

Vitamin C content of Some fruit and vegetables

• Red pepper               190 mg/100g
• Guava                        100 mg/100g
• Lychee                         70 mg/100g
• Papaya                         60 mg/100g
• Indian gooseberry       445 mg/100g
• Mango                            28 mg/100g
• Cauliflower                     40 mg/100g
• Garlic                              30 mg/100g
• Spinach                          30 mg/100
• Banana                             9 mg/100g
• Carrot                                9 mg/100g
• water melon                     10 mg/100g
• Melon                                 20 mg/100g
• Potato                                20 mg/100g
• Tomato                              10 mg/100g

 One of the richest source of vitamin C is Rose hips  (2000 mg/100g). This is available in the market in the form of syrup named Rose hip syrup.

Warm Up Prior To Start An Exercise

Weekend Warrior Workout: Warm-up —powered by eHow.com

Warm up is very important prior to involve in an exercise.
There are several methods to warm up your body to be ready for an exercise.

1.  15-20 minutes walk, when you walk for twenty minutes the blood circulation increases and hear beat  raises, and your body is ready for further work out.

2. Hydrotherapy, dip your body in a hydrotherapy tub for 10-15 minutes, while propeler on and temperature remain between 39-40 degree C.  Adequate amount of water intake needed for this technique  to avoid dehydration.
If you can not use the above two techniques follow the follow link to learn how you can warm up your body for an exercise. This is the best technique, no need of walk or hydrotherapy.


http://www.expertvillage.com/video/110967_weekend-warrior-workout-warm-up.htm

This is the best technique , Mr and Mrs Bronco are the best physical trainer.

Mood: energetic

Punjabi Mutton Stew مٹن اسٹو

Punjabi Mutton Stew

Punjabi Mutton Stew is a very Tasty, eye appealing and mouth watering dish. Cooking with whole spices on low flame give this recipe an eye appealing colour.




Ingredients:

• Mutton   1 kg
• Oil 2 cup
• Onion chopped 10-12
• Ginger crushed 2 teaspoon
• Garlic crushed 2 teaspoon
• Fresh coriander leaves for garnish
• Red Chilli whole  12-15
• Red Chilli Cutter  1 teaspoon
• Coriander whole 1 teaspoon
• Cumin whole 1 teaspoon
• Cloves whole 15
• Cinnamon sticks 4
• Black pepper whole 20
• Cardamom green 6
• Cardamom brown 2
• Haldi 1/2 powder teaspoon
• Salt to taste

Procedure:

• Heat oil in a pan then add onion, ginger, garlic, mutton and spices and fry for 5-10 minutes.
• Add 2 glass of tap water and cook on low heat till meat is tender.
• Now evaporate water on high flame till oil separates out.
• Garnish with Fresh coriander leaves and simmer.
• Delicious Punjabi Mutton Stew is ready.
• Serve hot with  Naan/Roti and Lick your fingers.

• Note: ONION ARE 10-12 numbers medium size

Gola Ganda گولا گنڈا

Gola Ganda

Gola Ganda is a summer time treat, cool and colourful. Available at push cart vendors near schools and in markets. Enjoyed by Children and Women in Humid and Hot weather for cooooling effects.




Ingredients:

• Shaved Ice   as required
• Red Colour syrup as required
• Green Colour syrup as required
• Orange colour syrup as required
• Malai (condensed milk) as required
• Straw (Hard ) or wooden sticks.

Procedure:

• Take a mould fill it with shaved ice and press.
• Insert straw and press.
• Take out moulded gola ganda from its mould, Apply colourful syrup and malai.
• Enjoy your Gola Ganda in sips.

• Mood: cold

Achar Gosht اچار گوشت

Achar Gosht is a very tasty, spicy and pickle flavoured meat recipe from Pakistan. Achar mean Pickle and Gosht mean Meat.

It a very Hot, Sour and Spicy dish cooked in spices normally used for Pickle making..

Masala Filled Green Chillies

Ingredients:

• Beef cubes   1 kg
• Oil (Pure Mustard Oil if available)  1 cup
• Yoghurt 2 cup
• Tomatoes chopped 3
• Onion chopped 3
• Garlic crushed 2 teaspoon
• Ginger crushed 2 teaspoon
• Green Chillies (Achari Mirch) 10
• Lemon Juice 2 tablespoon
• Chilli powder  1 teaspoon
• Chilli cutter 1 teaspoon
• Salt to taste
• Haldi 1 teaspoon
• Klaunji whole  1 teaspoon
• Methidana whole 1 teaspoon
• Mustard whole 1 teaspoon
• Fennel whole 1 teaspoon
• Black pepper powder 1/2 teaspoon
• Cumin powder 1/2 teaspoon

Procedure:

• Mix all powder and whole spices together , take 2-3 teaspoon of this masala mix and add lemon juice to make a paste.
• Slit Green Chilies along one side and fill this masala paste to them. Keep aside.
• Now in a pan fry onion in oil till golden brown. Add tomatoes, garlic , ginger, yoghurt and remaining masala mixture to it and fry for 5-10 minutes.
• Add beef cubes and fry for another  5 minutes.
• Now add 1-2 glass of water and cook on medium flame till beef cubes are tender.
• Evaporate remaining water on high flame till oil separates out.
• Now add Masala filled green chillies and simmer for 10-15 minutes.
• Delicious Achar Gosht is ready.
• Serve with Naan/Roti/Paratha.

• Mood: moody

Punjabi Bhunna Gosht (Fry Gosht) بھنا گوشت

Punjabi Bhunna Gosht (Fry Gosht)

Punjabi Bhunna Gosht is a spicy and tasty dish from Punjab served with roti.



Ingredients:

• Mutton 1 kg
• Oil 1 cup
• Tomatoes chopped 3
• Onion chopped 3
• Ginger crushed 2  teaspoon
• Garlic crushed 2 teaspoon
• Green Chillies chopped 3
• Fresh coriander leaves for garnish
• Salt to taste
• Chilli cutter 1 teaspoon
• Chilli powder 1 teaspoon
• Coriander powder 1 teaspoon
• Haldi powder 1/2 teaspoon
• Cumin whole 1/2 teaspoon
• Cloves whole 10
• Black pepper whole 15
• Garam Masala 1 teaspoon

Procedure:

• Fry onion in oil till golden brown.
• Add tomatoes, ginger, garlic and green chillies and fry for 2 minutes, then add mutton and spices and fry for another 3-5 minutes.
• Add 1-2 cup of water and cook on medium flame till meat is tender.
• Evaporate excess water on high heat till  oil separates out.
• Sprinkle fresh coriander leaves and simmer.
• Delicious Punjabi Bhunna Gosht is ready.
• Serve with Naan /Roti and salad.

Arabian Hot Dog العربي هوت دوغ

Arabian Hot Dog is an Arabian version of hot dog. It is a try to give an Arabian touch to regular and world popular hot dog snack. It very delicious and Tangy.

Ingredients:

• Pitta Bread   4
• Frank sausage (ready to serve)  4
• Lettuce Leaves (new and fresh)     8
• Cheese slices 4
• Tahina sauce as desired
• Mayonnaise as desired
• Ketchup  as desired
• Pickled Olives slices as desired
• Tomato slices as desired
• Pickled or fresh cucumber slices as desired

Procedure:

• Toss pitta bread on skillet.
• Apply mayonnaise, then put lettuce leaves, Cheese slices and sausage.
• Sprinkle Tahini sauce, tomato ketch up.
• Insert tomato and cucumber slices and finally sprinkle olives slices.
• Delicious Arabian Hot Dog is ready
• Roll and serve. Apply extra Ketchup if required.
• Hummus can also be used with Lebanese salad and tabbouleh.