Pakistan Information & News

oil        for deep frying
1/4tsp   turmeric powder
             salt according to taste
5-6        raw bananas

Method:

  Take off and put bananas in plenty of salted iced water. Slice bananas with a chip slicer into water, mix in in turmeric. Keep for 10 minutes, remove out water fully. Spread out on a  kitchen cloth to take off moisture. Heat up oil in a wok till smoky. Fry banana slices in one-layer batches for a minute or two or until crisp. Lift chips out with slotted spoon and remove on paper towels. Sprinkle with salt before serving.

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1     cup oil

1tb  lsp ginger-garlic paste
        salt to taste
12    medium potatoes, peeled
1tsp  cumin seeds
1/2   cup coriander leaves, cut
4tbsp s. cream
1tblsp chilli powder
1tblsp  sugar
1tsp     garam masala
½          cup mixed almonds and pistachios, coarsely ground
3          tomatoes pureed
4          onions, chopped, ground
1tsp       turmeric powder

Method:  Bore a hole into each potato. Stuff with nuts mixed with salt and a few coriander leaves. Close with potato pieces. Heat up oil and fry 2 or 3 potatoes at a time till browned. Remove and reserve. In the same oil, put in cumin seeds. When they pop, mix in onion paste and fry till brown. Then mix in powdered spices, tomato and ginger-garlic paste. Fry till oil separates from the paste, mix in potatoes and one and a half cup of hot water. Simmer, adding cream, salt and sugar till potatoes are cooked and the gravy is well blended.

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1       big size potato diced in small pieces

1tsp  cumin seeds
1       cup samwat rice
2tbsp ghee
2        cloves
2tsp   rock salt (kala namak)
2        green cardamom
         a tiny piece of cinnamon
          green coriander to garnish
1/2tsp red chilli powder
3        cup water

Method:  Heat up ghee in a pot. Mix in cumin seeds, cloves, cardamom and cinnamon. When they give off fragrance, mix in potato and rice. Stir-fry to a light brown color. Mix in rock salt, chilli powder and water and boil. Cover the pot and let it simmer (boil slowly at low temperature) on low flame for about 15 minutes. Decorate with green coriander. Serve hot.

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5-6  boiled sweet potato
2-3  green chilies
1/2  tsp mango powder
1/2  tsp red chilly powder
        kadi pata
3      tbsp oil
        salt to taste

Method:

Put oil in a pan. Heat up the oil and mix in kadi pata, green chillies and red chilly powder and mix it well. Now mix in the boiled sweet potatoes cut in small cubes and fry the sweet potatoes in the pan. When the sweet potatoes are half cooked mix in salt and mango powder. Mix well. When the sweet potatoes look little crispy and golden brown turn the gas off.

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Amitabh Bachchan has rubbished reports that incidents of bottle throwing on his house during the Maharashtra Navnirman Sena (MNS) campaign against North Indians were ‘manipulated. I have video and photographic evidence of it. Police and its high officials have done investigation and made reports. If some feel that this was manipulated they are so wrong. You attribute far too much to my devious acumen. I am afraid I do not possess such attributes. But as I said, this is a free country and everyone has the right to their own speech,” Big B wrote in his blog responding to queries from bloggers. He said. If wrong has been done by me, then let the Law of the land prevail. The questions on my buying land or my farmer status is still sub-judice, so I cannot make any comments on that yet. But I shall wait for the judgment to come and whichever way it goes I shall respect the verdict. Bachchan said his wife Jaya’s recent walk out from Parliament was her right as an MP.  If there is motive in that, then let Parliament take action if there is wrong. Amar Singhji is like a family member and his politics or for that matter the politics of Bala Saheb Thackeray or Mr Advani or any other political head, who have friendly and family relations with us, have never been a barrier,” he said.  They do not interfere in my films, I do not interfere or comment on their politics. Just because Mr Bill Clinton writes to me does not make me a Democrat in the US,” he added.

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The England and Wales Cricket Board also announced yesterday that the tour to India, which begins in November, would comprise two Tests and seven one-day internationals, the preferred schedule of the Board of Control for Cricket in India With the growth of Twenty20 cricket on top of one-day internationals, ECB chief executive David Collier said it was important that Test matches formed a strong part of the home series against India. I’m delighted that India will play four Test matches on their tour of England and Wales in 2011,” he said in a statement. The ECB has been strong and consistent in its insistence that Test cricket is still the predominant form of the game. The Tests in 2011 will be played at Lord’s, Trent Bridge, Edgbaston and the Oval, while Cardiff, Durham, the Rose Bowl, Lord’s and the Oval have been awarded the one-day internationals. India face a busy autumn, with September’s ICC Trophy in Pakistan followed by a four-Test series with Australia, before England’s arrival. The BCCI decided they could not fit in a three-Test series against England as well as seven one-day internationals. England had wanted to play a third Test but have an agreement with their players to end the tour by Christmas

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500g potatoes, boiled, peeled and diced
1 c cooked small chopped mixed vegetables - carrots, beans, peas, cauliflower
1/2 c chopped onions
1/2 c ghee
4 green chilis, slit and chopped
1/2 inch ginger, sliced finely
250g tomato, chopped
1 tsp red chili powder
1 tsp ginger garlic paste
   salt to taste
5 tbsp butter
1 tsp garam masala
a bunch of fresh coriander leaves, chopped
2 tbsp lemon juice
lemon wedges for garnish
4 pao or buns, halved

Method:Heat ghee in a pan. Reserve 3 tsp chopped onions for garnish and fry the remaining till light brown. Add green chillis, ginger and tomatoes and saute over medium heat for 2-3 minutes. Reduce heat, then add the red chilli powder, mixed vegetables and potatoes. With a metal spatula, simultaneously mash and stir for 5 minutes. While stirring, keep sprinkling the ginger garlic paste, dissolved in 6 tablespoons water. Add salt and two thirds of butter. Increase the heat and stir well. Sprinkle garam masala, coriander leaves, lemon juice and remove from heat. Garnish with remaining chopped onions. Apply the remaining butter on the bun-halves, place them on a pre-heated frying pan. Fry until golden brown on both sides. Serve with the bhaji and a lemon wedge.

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Ingredients: 3  green chillies
6  potatoes, peeled, cubed
    salt to taste
1/2tsp  turmeric powder
    Cut coriander leaves
3  dry red chillies
2  tbsp khuskhus roasted
3  tblsp oil
1/2 cup water

Method:  Grind the roasted khuskhsu along with the green chillies and a few tblsp of water to a very fine paste.  Keep aside.  Heat up half of the oil in a pot for 2 minute till very hot. Shallow fry the potatoes in batches on medium heat up till they are lightly browned. Heat up the remaining oil in the same pan. Mix in the whole dry red chillies and turmeric powder. Fry briefly. Now mix in the khuskhus paste and fry again on low heat up for 5 minutes till the oil has left the sides of the pan. Mix in the fried potatoes and mix well. Mix in water and salt. Stir, cover and keep on low heat up for 15 minutes till the potatoes are soft. Decorate with cut fresh coriander. Serve hot.

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1c      urad dal
1kg    yoghurt
2tsp   roasted cumin powder
1tsp   red chilli powderr
1tsp    kala namak -
           salt to taste
1inch   ginger julienned
            oil for frying
3tbsp    chopped coriander leaves
15-20    raisins
1          green chillli, deseeded & sliverred
            mint chutney
             tamarind chutney

Method Wash and soak the dal in cold water overnight. Next day, strain and grind to a smooth paste. Whisk into the batter 1/2 tsp salt, 1/2 tsp red chilli powder and raisins.Heat oil in a wok. Drop tablespoons of batter in it and fry until light golden. Remove, drain on absorbent paper. Put the bhallas in hot water. Leave for 2 minutes. Drain, squeezing out the water between the palm of your hands. Whisk the yoghurt well with kala namak and salt to taste. To serve, place the bhallas on a plate and cover with yoghurt. Drizzle mint chutney and tamarind chutney. Sprinkle red chilli powder, cumin powder. Garnish with coriander leaves, ginger and green chilli.

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The ban imposed by the government of India doesn’t seem to be achieving its objectives as internet users are shifting towards proxy sites to access the banned sites. I have already mentioned of such proxy sites via which the users can have access to the banned sites. The Internet Service Providers Association of India has also accepted that the sites could be accessed despite all the ISPs blocking it at their end.
In the mean time, Indian blogging community has shown its rage against the ban on blogspot since Indian ISPs have blocked the whole site despite the fact that government has asked to block certain pages only.
ISPs put their point forth by saying that it’s not possible for them to block specific blogs. That is the reason they have to close the entire site. Mr Kiran Karnik, President, Nasscom cited that the ban on blogs was “neither desirable [...]

Original post by Naveen and software by Elliott Back

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