myfiercefashion

TOAST AND OMLETTE

<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-mfTPKRG93Q8/UGMojchXMrI/AAAAAAAAJoQ/tCRHNagGTa0/s1600/536028_489637751055322_1322289313_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://4.bp.blogspot.com/-mfTPKRG93Q8/UGMojchXMrI/AAAAAAAAJoQ/tCRHNagGTa0/s640/536028_489637751055322_1322289313_n.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">TOAST AND OMLETTE </span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">ITS V SIMPLE MIX YOUR REGULAR OMELLETE ,TAKE A FRYING PAN ONCE THE OIL IS HOT POUR THE OMELETTE IN PAN AFTER FEW SECONDS PLACE THE TOAST ON THE TOP OF UNCOOKED EGGS,,ONCE THE BOTTOM SIDE IS DONE TURN THE TOAST SIDE DOWN ,AS U DO FOR YOUR REGULAR OMELETTE COOK AS USUAL.PRESS GENTLY TILL THE TOAST IS DONE GOLDEN .TURN THE TOASTY SIDE UP AND SERVE. CUT IT AND ENJOY THE EGG AND TOAST TOGETHER !! </span></div><span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">V SIMPLE .LOOK FOR MY PICTURES IT WILL BE MORE CLEAR !!!!</span><br /><span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">SERVE WITH SALAD OR ANY SAUCE</span><br /><br /></div>

TOAST AND OMLETTE

TOAST AND OMLETTE ITS V SIMPLE MIX YOUR REGULAR OMELLETE ,TAKE A FRYING PAN ONCE THE OIL IS HOT POUR THE OMELETTE IN PAN AFTER FEW SECONDS ...

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Stylish Collection by Sadaf Amir

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Balti Gosht

<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-PpUlZhsAR7I/UF1870PlkjI/AAAAAAAAJhA/6Gssc2dBvm8/s1600/qorma2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://4.bp.blogspot.com/-PpUlZhsAR7I/UF1870PlkjI/AAAAAAAAJhA/6Gssc2dBvm8/s640/qorma2.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"></div><div class="MsoNormal" style="color: #333333; font-size: 12pt; margin: 0in 0in 0.0001pt; outline: none; padding: 0px; text-align: justify;"><b><span style="background-color: white; color: black; font-family: 'Book Antiqua'; font-size: 22pt;">Balti Gusht.<o:p></o:p></span></b></div><div class="MsoNormal" style="color: #333333; font-size: 12pt; margin: 0in 0in 0.0001pt; outline: none; padding: 0px; text-align: justify;"><span style="background-color: white;"><br /></span></div><div class="MsoNormal" style="color: #333333; margin: 0in 0in 0.0001pt; outline: none; padding: 0px; text-align: justify;"><span style="background-color: white;"><b><span style="color: black; font-family: 'Book Antiqua';">Ingredients:</span></b><span style="color: black; font-family: 'Book Antiqua';"><o:p></o:p></span></span></div><div class="MsoNormal" style="color: #333333; margin: 0in 0in 0.0001pt; outline: none; padding: 0px; text-align: justify;"><span style="background-color: white; color: black; font-family: 'Book Antiqua';">Medium size cuts of half chicken <o:p></o:p></span></div><div class="MsoNormal" style="color: #333333; margin: 0in 0in 0.0001pt; outline: none; padding: 0px; text-align: justify;"><span style="background-color: white; color: black; font-family: 'Book Antiqua';">1/4-cup oil<o:p></o:p></span></div><div class="MsoNormal" style="color: #333333; margin: 0in 0in 0.0001pt; outline: none; padding: 0px; text-align: justify;"><span style="background-color: white; color: black; font-family: 'Book Antiqua';">1 tbsp ground coriander powder<o:p></o:p></span></div><div class="MsoNormal" style="color: #333333; margin: 0in 0in 0.0001pt; outline: none; padding: 0px; text-align: justify;"><span style="background-color: white; color: black; font-family: 'Book Antiqua';">1 tsp cumin powder<o:p></o:p></span></div><div class="MsoNormal" style="color: #333333; margin: 0in 0in 0.0001pt; outline: none; padding: 0px; text-align: justify;"><span style="background-color: white; color: black; font-family: 'Book Antiqua';">1 tbsp ginger garlic paste<o:p></o:p></span></div><div class="MsoNormal" style="color: #333333; margin: 0in 0in 0.0001pt; outline: none; padding: 0px; text-align: justify;"><span style="background-color: white; color: black; font-family: 'Book Antiqua';">1 tsp paprika powder<o:p></o:p></span></div><div class="MsoNormal" style="color: #333333; margin: 0in 0in 0.0001pt; outline: none; padding: 0px; text-align: justify;"><span style="background-color: white; color: black; font-family: 'Book Antiqua';">1 tsp white pepper<o:p></o:p></span></div><div class="MsoNormal" style="color: #333333; margin: 0in 0in 0.0001pt; outline: none; padding: 0px; text-align: justify;"><span style="background-color: white; color: black; font-family: 'Book Antiqua';">2-cup tomato puree<o:p></o:p></span></div><div class="MsoNormal" style="color: #333333; margin: 0in 0in 0.0001pt; outline: none; padding: 0px; text-align: justify;"><span style="background-color: white; color: black; font-family: 'Book Antiqua';">2 medium size onion chopped<o:p></o:p></span></div><div class="MsoNormal" style="color: #333333; margin: 0in 0in 0.0001pt; outline: none; padding: 0px; text-align: justify;"><span style="background-color: white; color: black; font-family: 'Book Antiqua';">1 green chili minced<o:p></o:p></span></div><div class="MsoNormal" style="color: #333333; margin: 0in 0in 0.0001pt; outline: none; padding: 0px; text-align: justify;"><span style="background-color: white; color: black; font-family: 'Book Antiqua';">1/4-cup yogurt<o:p></o:p></span></div><div class="MsoNormal" style="color: #333333; margin: 0in 0in 0.0001pt; outline: none; padding: 0px; text-align: justify;"><span style="background-color: white;"><br /></span></div><div class="MsoNormal" style="color: #333333; margin: 0in 0in 0.0001pt; outline: none; padding: 0px; text-align: justify;"><b><span style="background-color: white; color: black; font-family: 'Book Antiqua';">Method:</span></b></div><div class="MsoNormal" style="color: #333333; margin: 0in 0in 0.0001pt; outline: none; padding: 0px; text-align: justify;"><b><span style="background-color: white; color: black; font-family: 'Book Antiqua';"><br /></span></b></div><div class="MsoNormal" style="color: #333333; margin: 0in 0in 0.0001pt; outline: none; padding: 0px; text-align: justify;"><div class="MsoNormal" style="margin: 0in 0in 0.0001pt; outline: none; padding: 0px;"><span style="background-color: white; color: black; font-family: 'Book Antiqua';">Dry roast the cumin and coriander for 1 minute on low heat and then grind it in the grinder and keep aside.<o:p></o:p></span></div><div class="MsoNormal" style="margin: 0in 0in 0.0001pt; outline: none; padding: 0px;"><span style="background-color: white; color: black; font-family: 'Book Antiqua';">Add oil and meat to the pot, cook it on medium heat for 5 minutes then add ginger Garlic paste, salt and rest of the spices, cook for 1 minute then add 1/4 cup of water and let it cook on low flame until the meat gets cooked (soft) then add tomato puree, ground masala, chili paste. Fry the onion until golden remove from oil  and blend in blender along with yogurt.<o:p></o:p></span></div><div class="MsoNormal" style="margin: 0in 0in 0.0001pt; outline: none; padding: 0px;"><span style="background-color: white; color: black; font-family: 'Book Antiqua';"> Add onion and yogurt sauce to meat and Cook it uncover on high flame, stir frequently. Until the gravy get thick, serve with rice or Bread.</span></div><div class="MsoNormal" style="font-size: 12pt; margin: 0in 0in 0.0001pt; outline: none; padding: 0px;"><span style="background-color: white; color: black; font-family: 'Book Antiqua'; font-size: 14pt;"><br /></span></div><div class="separator" style="clear: both; font-size: 12pt; text-align: center;"><a href="http://2.bp.blogspot.com/-Q_Gxz3PT8b0/UF19RwhwHWI/AAAAAAAAJhQ/IAwPkbJE4Uw/s1600/rice+ww.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://2.bp.blogspot.com/-Q_Gxz3PT8b0/UF19RwhwHWI/AAAAAAAAJhQ/IAwPkbJE4Uw/s640/rice+ww.jpg" width="640" /></a></div><div class="MsoNormal" style="font-size: 12pt; margin: 0in 0in 0.0001pt; outline: none; padding: 0px; text-align: center;"><span style="background-color: white; color: black; font-family: 'Book Antiqua'; font-size: 14pt;"><br /></span></div><div class="MsoNormal" style="font-size: 12pt; margin: 0in 0in 0.0001pt; outline: none; padding: 0px;"><span style="background-color: white; color: black; font-family: 'Book Antiqua'; font-size: 14pt;"><o:p></o:p></span></div><div style="font-size: 12pt;"><span style="background-color: white;"><br class="Apple-interchange-newline" /></span></div></div><br /><br /></div>

Balti Gosht

Balti Gusht. Ingredients: Medium size cuts of half chicken 1/4-cup oil 1 tbsp ground coriander powder 1 tsp cumin powder 1 tbsp ginger garl...

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