Re: Hareem's Housekeeping and Culinary Ideas
please open your restaurant near Heathrow Airport so we can have some food even in 3-4 hours of transit !!
Re: Hareem's Housekeeping and Culinary Ideas
bohot khoob...
....pakanay main bari saaf-suthri aur sughaar lagti ho...
Re: Hareem's Housekeeping and Culinary Ideas
Wow Hareem, not only the food looks delish, but your photography has a very professional touch! You should seriously consider auditioning on a food cannel and give that Anjum Anand run for her money! ;)
Re: Hareem's Housekeeping and Culinary Ideas
youre so talented!!
are you just doing all this for this thread or do you cook like this on a daily basis??
amazing.
Re: Hareem's Housekeeping and Culinary Ideas
Wow Hareem, not only the food looks delish, but your photography has a very professional touch! You should seriously consider auditioning on a food cannel and give that Anjum Anand run for her money! ;)
and her untensils are clean.... u hardly see clean utensils and neat n clean presentation...
Re: Hareem’s Housekeeping and Culinary Ideas
thanks.
hehe…Anjum Anand is one of my favourite chefs…can’t take panga with her.
thank you, philo 
…most of these dishes are money and time consuming so I only make them on special occasions…but these days I’ve been cooking and taking pics for this thread and then I’ll upload them to my blog on wordpress.
Re: Hareem’s Housekeeping and Culinary Ideas
psyah bhai k mazey 
Re: Hareem’s Housekeeping and Culinary Ideas
**Nargasi Koftay
**Take a bowl and add 1 lbs finely minced lamb, 1 small onion (finely chopped), 1 tbs finely chopped ginger, 1/2 tsp salt, 1/2 tsp red chilli powder, 1 tsp coriander powder, 1/2 tsp garam masala, a pinch of ground mace and a pinch of ground nutmeg. Mix with your hands for good 5 minutes.
Hard boil 5 eggs. Peel them off. Cover them with the mince mixture.
Add 5 to 6 tbs of olive oil in a pan and fry them carefully and glaze them from all sides. Turn off the heating and now prepare the gravy.
When cooled down, cut them in halves with a sharp knife.
**Gravy: **You can use the same oil that you used for frying koftas. Heat up the oil and add 1 small finely chopped onion. Fry until brown and then add 1 clove of garlic (finely chopped) and half an inch of ginger (peeled and finely chopped). Add 1/2 tsp salt, 1/2 red chilli powder, 1/4 haldi powder, 1/2 coriander powder, 1/2 garam masala. Fry for a minute and then add 1 tbs of tomato puree and fry for 2-3 minutes. Add 2 medium sized tomatoes and 2 cups of water in an electric blender and blend until it becomes a smooth runny paste. Add to the pan and let it simmer for 10 minutes. Take it off the heat and put in a serving bowl, add the koftas, add fresh coriander for garnishing.
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Re: Hareem's Housekeeping and Culinary Ideas
That looks delicious hareem! I like your photography. Which camera are you using?
Re: Hareem's Housekeeping and Culinary Ideas
Beautiful!
Re: Hareem’s Housekeeping and Culinary Ideas
Yummy!! Looks amazinggggg 
Re: Hareem’s Housekeeping and Culinary Ideas
no no no hareem.. you made that no no no …
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yess !!! you did it???
really !!!
Aww My Gaud … 
Re: Hareem's Housekeeping and Culinary Ideas
yummz those nargisi koftay look soo delicious!!!
looking forward to some more wonderful recipes n pics in ramadan :)
Re: Hareem’s Housekeeping and Culinary Ideas
hareem, you are such a brilliant cook. 
Re: Hareem's Housekeeping and Culinary Ideas
Okay I seriously need to stay out of this thread. It makes me hungry everytime I see new pictures :(
Re: Hareem’s Housekeeping and Culinary Ideas
Yes, stay away especially in Ramadan,lol . 
Re: Hareem's Housekeeping and Culinary Ideas
Nice! We make scotch eggs in a very similar way.
Re: Hareem's Housekeeping and Culinary Ideas
Oh interesting... just googled for scotch eggs and the wiki says they may have been inspired by nargisi koftay.
Re: Hareem’s Housekeeping and Culinary Ideas
G R E A T T H R E A D Hareem!!
Everything is so perfect from recipes to photos to dishing out. Girl you give us one more reason to be proud of you 
Keep this thread running.
Re: Hareem’s Housekeeping and Culinary Ideas
**Mrs. Beeton’s Fruit in Jelly
**It’s Ramadan. It’s midsummer and there are berry fruits in aplenty. This is a very very easy recipe for iftar and all you need is a jelly mould, jelly crystals (I used ahmed’s strawberry instant set jelly) and fruits of your choice (I used strawberries, raspberries, blueberries, blackberries, redcurrants and blackcurrants). It’s a Victorian recipe from Mrs. Beeton’s Cookery Book.
**Note for Americans: **“jelly” here refers to “jello” so don’t confuse it with jam.
Wash the fruits in a drainer and put into the jelly mould.
Prepare the jelly according to the packet’s instructions and pour into the mould.
Leave for 2 hours in the fridge and then turn it upside down on a serving dish or a cake stand and softly squeeze the mould until it comes out and serve.
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