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New Sony 3D Laptop is Available Now: Urdu Technology News
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Lahore
Lahore is the Capital of the province of Punjab and the second largest city of beautiful Pakistan. Lahore is Pakistan’s cultural, educational and artistic capital. Lahore is an ancient city and its history dates back to 630 AD. It was at its most glorious during the Mughal rule and has some of the best examples of Mughal architecture in South Asia. Badshahi Mosque shown above is a beautiful grand structure. Also seen in Lahore are some fine colonial buildings of the British Era. Most of the Mughal monuments like Shahi Qila are located in and around the old city of Lahore which had twelve gates and a wall around it. Although most of the wall is gone, some gates are still there. The old city is still very alive and vibrant with a maze of narrow roads, lanes and bustling bazaars. Lahore has expanded immensely over the last 50 years and is still growing.
Transportation:
Lahore is a very busy city and transport is available 24 hours a day 365 days a year. one of Pakistan’s most accessible cities and the only city in the country where one can find public and private transportation 24 hours a day and 7 days a week.
Lahore Ring Road:
Lahore Ring Road Project is a large road project being developed by the Punjab Government, intended to ensure efficient and speedy movement of freight and passengers, to alleviate traffic flow problems, and to boost the city’s potential for industrial development.
Lahore Fort
Lahore Fort or Shahi Qila was constructed by great Mughal emperor Akbar in solid brick masonry on its earlier foundations. Also perhaps, its area was extended towards the river Ravi, used to flow along its fortification on the north.
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Fort Munro
Fort Munro is a hill station in Dera Ghazi Khan District, Punjab, Pakistan. The station lies on the Quetta Road 85 km from the city of Dera Ghazi Khan in the Sulaiman Mountains. Its elevation is 1972 meters (6,470 feet) above sea level and it attracts many people for short stays during the hot summer. Fort Munro is called Nimroo in the local Balochi language, and was once known as Thal, a Balochi word meaning “plains”. The people of Fort Munro are nomads, especially of the Leghari tribe. Many are bilingual, speaking Balochi (called Sulemani locally) and Saraiki.
The fort is named for General Munro, who was appointed in Multan (Punjab) during the British reign before Pakistani independence. The area is known for mangoes and a cool resort in summers for the people living in south punjab.
There are numerous hotels and restaurants including a TDCP resort in Fort Munro to entertain the visitors. Places of interest nearby include Dames Lake, the mountain Ganji Pahari, and the British Graveyard.
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Aaloo Gosht Recipe
Ingredients
1 Kg. Mutton
½ kg Potato -peeled and cut into pieces of 1 to 2 inches.
¼ tsp. turmeric (Haldi) powder
1 tsp. chili (Lal Mirch) powder
3 tbs. coriander (Dhaniya) seeds powder
2-3 medium onion –chopped or sliced
½ cup oil
1 tbs. ginger (Adrak) paste
1 tsp. garlic (Lehsan) paste
1 tsp. garam masala powder
6-8 cloves (Laung)
6-8 black pepper (Kali Mirch)
2 black cardamom (Bari Ilaichi)
1-1½ tsp. salt (according to taste)
1 cup fresh coriander (Dhaniya) leaves
2-3 green chilies – chopped
1-2 Lemon
Instructions
Fry the onion in oil till brown. Remove the onion and grind.
Add haldi, dhaniya, mirch, garlic, ginger and salt in the oil. Fry with little water till it dries.
Add mutton and ground onion and cook till water dries again.
Add 3 to 4 glasses of water, cover and cook till the meat tenderizes.
When meat is almost done add potatoes and cook till the potatoes are cooked and the required gravy is left. Cook throughout on low heat.
Garnish with fresh dhaniya, green chilies and lemon.
Serve with naan.
Serving: 6 – 8 persons
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Matar Keema Recipe
Ingredients
½ kg. minced beef
250 grm. Matar
2 tomatoes
1 onion (large size)
6 tbs. oil
6 whole black pepper (Kali Mirch)
6 cloves (Laung)
1 black cardamom (Bari Ilaichi)
1/4 tsp. cumin seeds (Zeera)
1 tsp. coriander (Dhaniya) powder
1 tsp. salt (according to taste).
¼ tsp. turmeric (Haldi) powder
¾ tsp. chili (Lal Mirch) powder
1 tsp. ginger (Adrak) paste
1 tsp. garlic (Lehsan) paste
½ tsp. garam masala powder
Instructions
Finely chop the onion and sauté in oil until light brown.
Add all the spices and finely chopped tomatoes.
Cook on medium heat till water is almost dried. Add mince meat mix and dry the water again.
Add 2 glasses of water cover and cook till meat is tenderized and the water dries.
Add Matar and cook till it is soft.
Sprinkle garam masala powder. Garnish with fresh green Coriander (Dhaniya) leaves, green chilies and Ginger (Adrak) slices and lemon juice.
Serve with naan
Serving: 4 to 5 persons
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Palak Gosht Recipe
Ingredients
1 Kg. mutton
1 Kg. Palak
1-1½ tsp. salt (according to taste)
¼ tsp. turmeric (Haldi) powder
1 tsp. chili (Lal Mirch) powder
4-6 tbs. oil
1 tsp. ginger (Adrak) paste
½ tsp. garlic (Lehsan) paste
2 tomato-chopped
6-8 whole black pepper (Kali Mirch)
3-4 cloves (Laung)
2 black cardamom (Bari Ilaichi)
¼ tsp. cumin seeds (Zeera)
3-4 green chilies
1 small of ginger (Adrak)–sliced
2 tbs. corn or wheat flour
1 tbs. dry fenugreek (Methi) leaves – Kasuri
Instructions
Steam/blanch the Palak and grind.
Fry the onion in the oil till brown. Mix all the ingredients together and add to the pot and stir till the tomato has become soft and the water has dried.
Add the meat and cook again to let the water dry. Add 3-4 glasses of water cover and leave to tenderize.
When meat is almost done add ground Palak, Methi and flour. Cook till water dries.
Garnish with fresh chopped green chilies.
Serve with chapati or naan
Serving: 6 -8 persons
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Chicken Jalfraizi Recipe
Ingredients
1 Kg. Boneless chicken meat
4 medium sized onions-chopped
4 tomatoes-chopped
2 onions cut into thick slices
2 tomatoes cut into broad slices
1 Capsicum (Shimla Mirch) cut into slices (the yellow variety can also be used to enhance the color of the dish)
1 tsp. garlic (Lehsan) paste
1 tsp. ginger (Adrak) paste
¼ tsp. ground garam masala
¼ tsp. turmeric (Haldi) powder
½ tsp. Coriander (Dhaniya) powder
1 tsp. salt (according to taste)
3-4 tbs. oil
Instructions
Sauté the chopped onions in the oil till transparent. Add the Garlic (Lehsan), Ginger (Adrak), Turmeric (Haldi), Coriander Seeds (Dhaniya) and chopped tomatoes. Cover and simmer to allow the tomatoes to soften.
Add the chicken and cook for another 10 minutes or until the chicken is slightly tender. Add the salt.
Take a few tea spoons of oil from this chicken into a separate frying pan.
Heat and add the sliced onion, Capsicum (Shimla Mirch), sliced tomatoes, and garam masala. Sauté this for a while till the vegetables soften lightly.
To this frying pan add the cooked chicken. Mix and allow cooking for another 2-3 minutes.
Serve with rice.
Serving: 4 persons
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Aaloo Keema Recipe
Ingredients
½ kg. minced beef
250 gms. Potatoes (cut in small pieces)
2 tomatoes
1 onion (large size)
6 tbs. oil
6 whole black pepper (Kali Mirch)
6 cloves (Laung)
1 black cardamom (Bari Ilaichi))
1/4 tsp. cumin Seeds (Zeera)
1 tsp. coriander (Dhaniya) powder
1 tsp. salt (according to taste).
¼ tsp. turmeric (Haldi) powder
¾ tsp. chili (Lal Mirch) powder
1 tsp. ginger (Adrak) paste
1 tsp. garlic (Lehsan) paste
½ tsp. garam masala powder
Instructions
Finely chop the onion and sauté in oil until light brown.
Add all the spices and finely chopped tomatoes.
Cook on medium heat till water is almost dried. Add mince meat mix and dry the water again.
Add 2 glasses of water cover and cook till meat is tenderized and the water dries.
Add potatoes and cook till the potatoes are soft.
Sprinkle garam masala powder. Garnish with fresh green Coriander (Dhaniya) leaves, green chilies and Ginger (Adrak) slices and lemon juice.
Serve with naan
Serving: 4 to 5 persons
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Chicken Curry Recipe
Ingredients
½ kg chicken
100 ml onion paste
50 ml. yogurt
1 tsp. coriander (Dhaniya) powder
3 to 4 tsp salt (to taste)
¼ tsp. turmeric (Haldi) powder
1 tsp chili (Lal Mirch) powder
1 tsp. garlic (Lehsan) paste
1 tsp. ginger (Adrak) paste
100 ml. oil
1 to 1½ tsp. salt (as per taste)
100 ml. tomato – ground
1-2 green chilies -chopped
1 tsp. garam masala. OR 1 black cardamom (Bari Ilaichi) seeds,
2 green cardamom (Chhoti Ilaichi) seeds,
1 small stick cinnamon (Dalchini)
10 black pepper (Kali Mirch)
6-8 cloves (Laung)
¼ tsp. cumin seeds (Zeera)
Garnish
2 tsp. fresh coriander (Dhaniya) leaves and green chilies (chopped)
Instructions
Fry onion paste in oil to light brown. Add Ginger (Adrak), Garlic (Lehsan) paste, yogurt, Coriander Seeds (Dhaniya) powder, chili powder, Turmeric (Haldi) powder, tomato, and salt.
Mix and fry briefly and then add the chicken.
Mix it and let it cook for 10-15 minutes till the chicken becomes tender and the desired consistency of curry is achieved. (add water only to have the required consistency)
Garnish with green chilies, green coriander (Dhaniya) leaves and garam masala.
Serve with naan or boiled rice.
Serving: 3 to 4 persons.
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Chicken Karahi Recipe
Ingredients
½ Kg. chicken
3-4 tomatoes –chopped ( optional)
1 onion chopped
3-4 whole green chilies
¼ tsp crushed black pepper (Kali Mirch)
½ tsp. salt (according to taste)
3 tbs. oil
1 tsp garlic (Lehsan) paste
½ tsp. ginger (Adrak) paste
Instructions
Remove skin of tomatoes.
In a pot add chicken, Garlic (Lehsan), Ginger (Adrak) and salt. Cover and cook on low heat till the water from the chicken have dried and chicken is half cooked.
Add oil, tomato, green chili and onion. Cover and continue cooking. When the water dries and chicken is tender add the Black peppercorn (Kali Mirch), stir and remove from heat.
Serve with boiled rice.
Serving: 2 persons
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