Re: Hareem's Housekeeping and Culinary Ideas
Everything looks really yummy! Not to mention the photography is great.
Re: Hareem's Housekeeping and Culinary Ideas
Awesome work Hareem! Very very awesome!
Hareem's Housekeeping and Culinary Ideas
Wow i just saw this Hareem!!! Food looks delish and you should def start your blog and you better post your link here!!! Did you saute ur cabbage beforehand in the springroll??
Re: Hareem’s Housekeeping and Culinary Ideas
OH EM JEE my husband is the same. he will NEVER let me take a pic of his plate. :o
The infamous spring rolls look fabulous…I want some so badly now.
The pix are lovely, seriously good job!
Re: Hareem’s Housekeeping and Culinary Ideas
I filled the cones using a small spoon…it does set fast but the cones were bending while standing in the glass (like the pisa tower)…so when I took them out from the freezer I had to chop them up a bit from bottom so they can stand straight on the serving dish.
Sony DSLR (pretty easy to use)
okie…:D…I didn’t saute the cabbage at all…it becomes pretty soft while being fried wrapped up in a roll…I didn’t saute any of the veggies, and may be that’s why they looked and tasted quite fresh.
Thank you so much everyone. 
Re: Hareem’s Housekeeping and Culinary Ideas
**Keema Bharay Karelay (Bitter Gourd Stuffed with Mince)
Choosing Bitter Gourd:
**Bitter gourds should be fresh and juicy, no yellow or orange discolouration on the outer skin and should feel firm when you hold them.
**
Note:
**You would need two types of knives for preparing the vegetable.
One with the smooth edge is a normal kitchen knife and the other one with rough edge is more like a bread knife.
**Preparing the vegetable:
**You need 5 bitter gourds. Chop off the tail part and use the knife with rough edge to scrape away the outer skin so the surface becomes level and light green flesh underneath is exposed.
**
( Tip for Vegetarians: you can use the grated outer skin of bitter gourds as stuffing instead of the mince…just make sure you wash the vegetable before scraping…and believe me it tastes just like mince when cooked properly)
**Now use the sharp kitchen knife to make a slit along the length of the bitter gourd, tease open to expose the inside, using thumb hollow out the bitter gourds of their seeds.
Rub the scraped bitter gourds with 2 tsp of salt and leave them aside for 10-15 minutes. This will reduce the bitter edge in taste when cooked. Now wash the bitter gourds thoroughly with water and squeeze (wash and squeeze them 2 or 3 times) so the salty bitter juice comes out, then leave them in a strainer to drain out any excess water as they need to be fairly dry before cooking.
**The Stuffing:
**
You need:
Lamb mince 1lb
olive oil 2 tbs
Onion 1 medium
Garlic 2 cloves
Ginger 1" piece
1/2 tsp salt
1 tsp red chili powder
1/4 tsp turmeric (haldi)
1 1/2 tsp coriander powder
1/2 tsp garam masala
a pinch of ground nutmeg
a pinch of ground mace
oil for frying 3 tbs
Chop the onion and crush the garlic cloves and ginger.
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Re: Hareem’s Housekeeping and Culinary Ideas
Take a pan and place it on low heat, add 2 tbs of oil. After a minute add chopped onion and fry using a wooden spatula until they change their colour and texture.
Somewhat like this picture below.
Then add crushed garlic and mix. Add crushed ginger and mix. Then add the mince and mix. Start adding all the spices one by one (salt, red chili powder, haldi, coriander powder, garam masala, ground mace and nutmeg).
Continue frying using a wooden spatula for 15 to 20 minutes or until the moisture has dried. Took the cooked mince away from the heat and let it cool down a bit.
Now take a bitter gourd and stuff it with the cooked mince, pack it as much as it can take and close tightly using a thread, wrap it around the gourd so it seals the slit.
And repeat this process with the rest of the bitter gourds.
Now place a pan on a low heat and add 3 tbs of oil, when the oil starts to heat up add the sealed bitter gourds (the heat should be very low), cover the pan for 3 minutes.
Now turn the gourds over and cover the pan for another 3 minutes.
Now take off the lid and fry them, turning carefully.
When the bitter gourds become glazed on all sides take them out from the pan and place them in a dish. Garnish them with lime or lemon and serve them with rice or chapati and raita.
Oh and don’t forget to take off the thread before serving.
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Re: Hareem's Housekeeping and Culinary Ideas
WOW you are so good at this!! I love how you plate you food ... looks so beautiful :D
Re: Hareem’s Housekeeping and Culinary Ideas
fainting
Will u marry me Hareem? 
Re: Hareem’s Housekeeping and Culinary Ideas
Uff that looks so good Hareem!!! 
And your pink nails look pretty. Thought I’d point it out 
Re: Hareem’s Housekeeping and Culinary Ideas
I don’t know why I went through this thread. I’m frickin starving and all the pics made it worse. 
But my whining aside, all the food looks amazing. Good job!
Re: Hareem’s Housekeeping and Culinary Ideas
yumm:p
Re: Hareem’s Housekeeping and Culinary Ideas
love ur way of explaining the recipe ur great:D
Re: Hareem’s Housekeeping and Culinary Ideas
yumm recipe plzz with step by syep photos plzz 
Re: Hareem's Housekeeping and Culinary Ideas
look so yumm hareem
Re: Hareem's Housekeeping and Culinary Ideas
what camera do u use hareem i <3 ittt;)
Re: Hareem's Housekeeping and Culinary Ideas
Amazing!
Re: Hareem’s Housekeeping and Culinary Ideas
Thank you, Wendy. I have to still learn how to decorate cakes. 
You should post more tips for us.
Yes please. :sid:
You visited my thread? I’m honoured.(now say the honour is all mine).
Thank you Juicy. 
It’s Sony dslr and I posted the recipe for Meringues in post# 41
shukran habibi.
Re: Hareem's Housekeeping and Culinary Ideas
You would serve the karele dry hareem?
Excellent pictures and Presentation .
Re: Hareem's Housekeeping and Culinary Ideas
awesome mA <3