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Free [Beauty, Skin, Hair Care Tips, Cooking and Baking Recipes] for Girls

Black Bean Soup

Black Bean Soup

• 1 pound of Dry Black Beans
• ½ cup of White Rice (uncooked)
• 1 Carrot (chopped)
• 1 stalk of Celery (chopped)
• 1 large Red Onion (chopped)
• 6 cloves of Garlic (Lehsan) (crushed)
• 2 Green Bell Peppers (chopped)
• 1 Jalepeno Pepper (seeded & minced)
• 1 (28 oz.) can of Tomatoes (peeled & diced)
• 2 tbsp. of Red Chilli Powder (Pisi Lal Mirch)
• 2 tsp. of Ground Cumin (Pisa Zeera)
• ½ tsp. Oregano (dried)
• 1 tbsp. Salt
• 3 tbsp. Red Wine Vinegar
• 1 ½ quarts of Water

1. In a large pot over medium-high heat, place the beans in three times
   their volume of water. Bring to a boil, and let boil 10 minutes. Cover,
   remove from heat and let stand 1 hour. Drain, and rinse.
2. In a slow cooker, combine soaked beans and 1 ½ quarts fresh water.
   Cover, and cook for 3 hours on High.
3. Stir in carrot, celery, onion, garlic, bell peppers, jalapeno pepper,
   lentils, and tomatoes. Season with chili powder, cumin, oregano, black
   pepper, red wine vinegar, and salt. Cook on Low for 2 to 3 hours. Stir the
   rice into the slow cooker in the last 20 minutes of cooking.
4. Puree about half of the soup with a blender or food processor, then pour
   back into the pot before serving.

Broccoli Cheese Soup

Broccoli Cheese Soup

• 2 cans Chicken Broth
• 2 Bags Broccoli (frozen chopped)
• ¾ pound of American Cheese (cut into cubes)
• Salt (to taste)
• Black Pepper Powder (Pisi Kaali Mirch) (to taste)

1. Bring broccoli and broth to boil, simmer 5 minutes, and add American
   Cheese cubes.
2. Heat on low until cheese melts, add salt and pepper to taste.
3. If soup is too thick, add heavy cream to thin to desired consistency

Basic Bean Soup

Basic Bean Soup

• 1 pound of Dry Green Northern Beans
• 12 Baby Carrots
• 1 cup of Onion (peeled & chopped)
• Salt (to taste)
• Black Pepper (to taste)
• ¼ cup of Tomato Ketchup
• 8 cups of Water

1. In a large bowl, combine the beans with the water, cover and let soak
   overnight.
2. In a large pot over medium high heat, combine the soaked beans with
   water, carrots and onion. Add more water to cover all, if necessary. Bring
   to a boil, then reduce heat to low and let simmer for 4 to 6 hours.
3. Add ketchup just to get desired color. Season with salt and black pepper
   to taste.

Sindhi Biryani

Sindhi Biryani

• 1-1 1/2 kg mutton
• 1 kg basmati rice (soaked in water for at least 1/2 an hour)
• 1/2 kg potato (cut into large chunks)
• 1/2 kg tomato (chopped)
• 250 g yogurt
• 1 teaspoon red chili powder
• 4 teaspoons salt
• 3 medium onion
• 2 teaspoons garlic paste (Lehsan)
• 2 teaspoons ginger (Adrak)
• 8 green cardamoms (Chhoti Ilaichi)
• 4 black cardamom pod (Bari Ilaichi)
• 10 clove (Laung)
• 10 pieces black pepper (Kali Mirch)
• 1 teaspoon cumin seed (Zeera)
• 1 cinnamon stick (Dalchini)
• 2 bay leaf (Tez Patta)
• 250 g oil
• 6 green chilies
• 2 tablespoons coriander leaves (Dhaniya)
• 2 tablespoons mint leaf (Podina)
• 2 pinches yellow food coloring
• 10-15 prune (Aaloobukharay)
• 3 teaspoons salt
• 3 bay leaf
• 3 cinnamon stick
• 2 black cardamom pod

1. Slice the onion and fry it in oil until it is light brown. Take out 1/4
   of it and keep aside.
2. Add Garlic (Lehsan), Ginger (Adrak), tomatoes, prunes (Aaloobukharay),
   salt, chili powder, cloves, cardamoms, Black Pepper, (Kali Mirch), Cumin
   Seeds (Zeera), and cinnamon to the remaining fried onions.
3. Fry this until the tomatoes are tender and the water is dry.
4. Then add meat, yogurt and water (if desired) and cook on medium heat
   until the meat is tender and the water has evaporated.
5. On other side boil the potatoes until they’re half cooked.
6. Now, add green chillies, mint, coriander leaves, and the half boiled
   potatoes to the meat. Simmer for 2, 3 minutes. Your meat curry is done.
7. Boil the rice with salt, bay leaves, cinnamon sticks and black cardamom
   and drain the water off when the rice is half done.
8. Layer the curry with the rice in a pot in one on one layers. Sprinkle
   the food color, fried onions, and chopped mint leaves on top of the last
   layer.
9. Close the lid tightly making sure no steam passes out of the pot and
   cook on low heat until the rice is done.
10. Gently mix it before serving.
11. Serve with Raita.

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