Free image hosting Submit latest photos and pictures and Share on Facebook,Blogger, pinterest with your Friends
tips for new bloggers tips for new bloggers tips for new bloggers tips for new bloggers

Saturday, 13 July 2013

Black Bean Salad

This salad is a kaleidoscope of color and taste - black beans, yellow corn, green peppers, and red, red tomatoes. Lime juice, garlic and jalapeno give it some punch. It can also be used as a dip with tortilla chips.

  • 1 (15 ounce) can black beans, rinsed and drained
  • 2 (15 ounce) cans whole kernel corn, drained
  • 8 green onions, chopped
  • 2 jalapeno peppers, seeded and minced
  • 1 green bell pepper, chopped
  • 1 avocado - peeled, pitted, and diced
  • 1 (4 ounce) jar pimentos
  • 3 tomatoes, seeded and chopped
  • 1 cup chopped fresh cilantro
  • 1 lime, juiced
  • 1/2 cup Italian salad dressing
  • 1/2 teaspoon garlic salt


  1. In a large bowl, combine the black beans, corn, green onions, jalapeno peppers, bell pepper, avocado, pimentos, tomatoes, cilantro, lime juice, and Italian dressing. Season with garlic salt. Toss, and chill until serving.

Blogger Tricks

Bacon Lettuce and Tomato Macaroni Salad

"The delicious flavors of crisp crumbled bacon and tangy fresh tomato that you love in a BLT sandwich dress up a bowl of macaroni salad that's perfect for a light lunch or side dish."


  • 2 cups elbow macaroni
  • 5 green onions, finely chopped
  • 1 1/4 cups mayonnaise
  • 1/2 cup shredded Cheddar cheese
  • 1 1/4 cups diced celery
  • 1/4 teaspoon salt
  • 5 teaspoons white vinegar
  • 1/8 teaspoon ground black pepper
  • 1 large tomato, diced
  • 1 (16 ounce) package bacon
  • Directions

  1. Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain and rinse under cold water until chilled. Transfer macaroni to a large salad bowl.
  2. Stir mayonnaise, vinegar, celery, tomato, green onions, Cheddar cheese, salt, and black pepper into macaroni until thoroughly combined. Cover and chill salad at least 2 hours.
  3. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels. Let bacon cool; crumble when cooled.
  4. Mix bacon into macaroni salad to serve.

Wednesday, 15 May 2013

Kofta Pulao


1) Ice_gid247'>Basmati rIce 500 gms
2) Minced meat 300 gms
3) Ginger Garlic paste 1 tsp
4) Turmeric powder 1/4 tsp
5) Red Chilli powder 1/2 tsp
6) Shahzeera 1/2 tsp
7) Garam masala 1/2 tsp
8) Vegetable Oil 5-6 tbsp
9) Ghee 5-6 tbsp
10) Mint leaves 12-15
11) Coriander leaves 1/4 cup
12) Onions(finely slIced) 2 medium size
13) Khus-khus(roasted) 50 gms
14) Tarboz seed(ground) 50 gms
15) Green chillies 3
16) Lime juIce 4-5 tbsp
17) Curd(beaten) 1/2 cup
18) Chana(roasted) 50 gms
19) Cashew nuts(fried) 100 gms
20) Salt to taste

How To Cook Kofta Pulao :

1.To make the kofta:
2.In a grinder, dry grind roasted chana till it becomes fine powder.
3. To the raw keema add salt, a little chilli powder, shahzeera and roasted channa powder.
4. Grind this mixture into a fine paste and make lemon-sized balls and keep aside.
5.To make the curry:
6.In a vessel, take oil & add half garam masala, sliced onions and fry till golden brown.
7. Lower heat & add ginger-garlic paste, turmeric powder, chilli powder, salt & ground paste.
8. Fry for 1 or 2 minutes while sprinkling some water.
9. Put curd and fry it for another 1 to 2 minutes.
10. Add 2 cups of water and when water boils put the kofta one by one.
11. Cook till the kofta are done and water dries up.
12. In another vessel, take enough water to boil & add remaining garam masala, & 2 tbsp salt.
13. Add rice. When the rice is three fourth cooked, drain out in a strainer.
14. In a thick bottom vessel spread half of ghee at bottom and pour half of the rice over it.
15. Spread out the kofta and the masala above it.
16. Sprinkle lime juice, coriander and mint leaves and green chillis.
17. Cover this again with a fresh layer of rice.
18. Put rest of the ghee on top with fried cashew nuts for garnishing.
19. Cover the vessel with a foil and a lid.
20. Put it on a medium flame for 12 to 15 minutes.
21. Mix slowly ensuring that the koftas do not break.
22. Serve hot with dahi ki chutney.

Sindhi pulao in Urdu

Thursday, 13 September 2012

Pumpkin Mini-Muffins

I recently made my pumpkin bread {using homemade pumpkin puree} in the form of mini muffins.  With the addition of chopped walnuts on top and a layer of cream cheese frosting in the middle, I transformed some of them into little cupcake bites, perfect for a dessert party or an afternoon treat.  

In this recipe pumpkin bread is disguised as mini pumpkin cupcakes with cream cheese frosting.
  • Pumpkin Bread
  • 1 cup vegetable oil
  • 3 cups sugar
  • 2/3 cups water
  • 2 cups pumpkin purée
  • 4 eggs
  • 3 ½ cups flour
  • 2 tsp baking soda
  • 1 tsp nutmeg
  • 1 tsp cinnamon
  • Chopped walnuts, optional
  • Cream Cheese Frosting
  • 1 8-ounce package cream cheese
  • 1/2 cup butter, softened
  • 2 tsp vanilla
  • 4 cups powdered sugar
Pumpkin Bread
  1. Mix all of the ingredients together.
  2. Spoon the batter into greased mini muffin tins.
  3. Sprinkle chopped walnuts on the top of each muffin if desired.
  4. Bake them at 325 degrees for 15-20 minutes, or until the top springs back to the touch and a toothpick comes out clean.
  5. If you make regular-sized muffins, they will need to bake longer. (Loaf pans will bake for about 1 hour and 10 minutes.)
  6. Let the muffins cool for 5-10 minutes in the pan.
  7. Then gently run a table knife around the edges and remove them from the pans.
  8. Let them cool completely on a wire rack.
Cream Cheese Frosting
  1. Mix the ingredients to form a creamy frosting.
  2. Once the muffins have cooled, slice them in half and spread cream cheese frosting in the center.
  3. Refrigerate any leftover frosting and/or frosted muffins.
  4. This recipe makes two loaf pans and the equivalent (lots!) of mini muffins.

Tuesday, 10 July 2012

Zinger Burger

Prep Time 50 Mins
Cook Time

20 Mins

As Desired
Its not easy to become a popular chef. you have to get this title by real handwork. If you hear the story of any famous chef, when you will learn about his/her sufferings and will forget about your disappointments that you cannot become a chef and its really a difficult job etc and will stop crying about this. You will start cooking with a new spirit.


  • Chicken Breast 300 gm
  • White Vinegar 2 - 3 tbsp
  • Salt to taste
  • Mustard Paste 2 - 3 tbsp
  • Red Chili Powder 1 tsp
  • Garlic Powder 1 tsp
  • Rice Flour 1 cup
  • Corn Flour 1 cup
  • White Flour ½ cup
  • Chicken Powder 2 tbsp
  • Black Pepper Powder 1 tbsp
  • White Pepper Powder 1 tbsp
  • Baking Powder 1/3 tsp
  • Eggs 2 - 3
  • Oil for fry
  • Mayonnaise as required
  • Buns 4 - 6
  • Ice burg as required

Cooking Directions

  1. For Chicken: Slice chicken breast in 6 layers.
  2. Grease a plastic bag with oil and put it in it.
  3. Spread it with a kitchen hammer.
  4. Transfer them in a mixing bowl, add white vinegar, salt,2 tbsp mustard paste, red chilli powder and 1/2 tsp garlic powder, mix and leave for half hour to marinate.
  5. For Dry Mixture: In a big box, take rice flour, corn flour, white flour, chicken powder, black pepper powder, white pepper powder, baking powder, ½ tsp garlic powder and salt and mix them very well.
  6. For Crispy Chicken: In a bowl beat eggs.
  7. Coat the marinated chicken first with dry mixture and then dip them in eggs and again repeat this process.
  8. Deep fry these pieces in oil.
  9. For Sauce: In a bowl take ½ cup mayonnaise and 1 tbsp mustard paste and mix them well.
  10. Final Touch: Spread sauce on the bun and put chicken piece on it.
  11. Again put sauce on it and then put lettuce or iceberg over it and place the other half of the bun.
  12. Ready to serve hot.

Monday, 9 July 2012

Apricot Rice Pudding Pops

Thai-flavored rice pudding is frozen into creamy ice pops. Dried apricots add subtle color and a satisfyingly chewy texture.

  • ingredients

  • 1 cup whole milk
  • 3/4 cup plus 2 tablespoons canned unsweetened coconut milk
  • 1/4 cup heavy cream
  • 1 lemongrass stalk, tough outer layer removed, thinly sliced
  • 1 tablespoons minced peeled ginger
  • 1/2 vanilla bean, split lengthwise
  • 3 tablespoons short-grain rice (such as arborio)
  • 1/4 cup 1/4" pieces dried apricots
  • 1/4 cup sugar

  • Ingredient info:
     Unsweetened coconut milk is available at many supermarkets. Lemongrass can be found at Asian markets and some supermarkets.
    Special equipment:
     8 ice-pop molds; 8 ice-pop sticks

Combine milk, coconut milk, cream, lemongrass, ginger, and 1/2 cup water in a medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring to a boil; remove from heat, cover, and let steep for 15 minutes.
Meanwhile, place rice and 1/2 cup water in a small bowl; let stand for 10 minutes (to soften and release some starch). Drain.
Strain coconut-milk mixture through a fine-mesh sieve into a medium saucepan. Add rice; bring to a boil. Reduce heat to low, cover, and simmer (do not stir or rice will become too starchy) until rice is very tender, 30-35 minutes. Let cool slightly.
Stir in apricots and sugar. Divide mixture among ice-pop molds. Freeze until beginning to set, 30-45 minutes. Insert a stick into each pop. Freeze until firm, about 1 hour longer. DO AHEAD: Pops can be made 2 weeks ahead. Keep frozen.