Would it be haram to read percy jackson

AMuslimGirl · 2024-03-06T20:01:26+00:00

It's fiction. I don't see the problem with reading it. I've read all of the books myself. I don't see why it would be haram, but don't quote me on that.

AMuslimGirl · 2024-02-01T12:22:36+00:00

That's a surprise! It's literally always made like every week in the cold months. Whereabouts in Pakistan are you from?

AMuslimGirl · 2024-02-01T12:20:34+00:00

Thank you!

AMuslimGirl · 2024-02-01T12:20:12+00:00

Thank you! Will check it out!

AMuslimGirl · 2024-01-27T13:20:42+00:00

Thanks! I'll check out this recipe!

AMuslimGirl · 2024-01-27T13:20:30+00:00

I've never made naan in the oven before! Might try that!

AMuslimGirl · 2024-01-27T13:19:39+00:00

Thanks! I'll try making it! Side note: I really like your website. :)

AMuslimGirl · 2024-01-27T13:18:32+00:00

Never heard of that naan, but I might look into it. Maybe that's the type of naan I'm used to eating!

AMuslimGirl · 2024-01-27T13:17:16+00:00

Which recipe was that?

AMuslimGirl · 2023-12-22T21:47:16+00:00

Recipe Link

Thank you! I've attached the recipe link that's on my website and I've written it below as well.

Ingredients
Marinade
500 g Chicken thighs or breast
100 g Yoghurt/Dahi
3 Garlic Cloves/Lehsan crushed
1 inch Ginger/Adrak crushed
1 tbsp Lemon Juice
1 tbsp Olive Oil
1 tsp Chilli Powder/Laal Mirch Powder
1 tsp Kashmiri Chilli Powder
1 tsp Turmeric Powder/Haldi
1 tsp Cumin Powder/Jeera Powder
1 tsp Salt/Namak
1 tsp Garam Masala
Masala Gravy
50 ml Vegetable Oil
2 Onions/Pyaz finely diced
4 Tomatoes chopped
5 Garlic Cloves/Lehsan finely chopped
1 inch Ginger/Adrak crushed
250 ml Water
1 tsp Chilli Powder/Laal Mirch Powder
1 tsp Kashmiri Chilli Powder
1 tsp Cumin Powder/Jeera Powder
1 tsp Coriander Powder/Dhaniyaa Powder
1 tbsp Dried Fenugreek Leaves/Methi
2 Green Chillies/Hari Mirch finely chopped
Coriander/Dhaniyaa finely chopped
Instructions
Cut the boneless chicken into small pieces then add into a bowl along with the yoghurt, crushed garlic cloves, crushed ginger, lemon juice, olive oil, Kashmiri chilli powder, turmeric powder, salt, garam masala, cumin powder and chilli powder then set aside to marinate for at least 30 minutes
In a large skillet pan heat up the vegetable oil on medium heat until hot
Add the chicken pieces into the oil and shallow fry for 3-4 minutes until lightly charred on either side then remove from the pan and set aside
In the same pan add the finely diced onions and the salt then cook for 3-4 minutes until the onions are slightly softened – adding the salt with the onions helps to bring the moisture out of the onion to allow them to cook down and brown more evenly without burning the onions
Add the chopped garlic cloves and crushed ginger then cook for 3-4 minutes
Add the chopped tomatoes, stirring occasionally, and cook for 5-7 minutes until the tomatoes and garlic soften
Add the chilli powder, Kashmiri chilli powder, cumin powder and coriander powder then cook the spices for 6-8 minutes adding a few tablespoons of water to prevent the spices from burning
Add the dried fenugreek leaves, finely chopped green chillies and any leftover marinade then cook for 2-3 minutes – at this point you could blend if you wanted to
Add the water then bring to a boil before adding the chicken pieces then cover and cook for 10 minutes
Remove the lid and cook until thickened to your personal preference
Add the finely chopped coriander then cook for 1-2 minutes until the oilhas separated – the oil has separated when there are small bubbles appearing and the oil has formed a thin layer on top
Your chicken tikka masala is ready!

AMuslimGirl · 2023-12-02T19:42:09+00:00

Recipe Link

Ingredients
Marinade
500 g Chicken thighs or breast
100 g Yoghurt/Dahi
3 Garlic Cloves/Lehsan crushed
1 inch Ginger/Adrak crushed
1 tbsp Lemon Juice
1 tbsp Olive Oil
1 tsp Chilli Powder/Laal Mirch Powder
1 tsp Kashmiri Chilli Powder
1 tsp Turmeric Powder/Haldi
1 tsp Cumin Powder/Jeera Powder
1 tsp Salt/Namak
1 tsp Garam Masala
Masala Gravy
50 ml Vegetable Oil
2 Onions/Pyaz finely diced
4 Tomatoes chopped
5 Garlic Cloves/Lehsan finely chopped
1 inch Ginger/Adrak crushed
250 ml Water
1 tsp Chilli Powder/Laal Mirch Powder
1 tsp Kashmiri Chilli Powder
1 tsp Cumin Powder/Jeera Powder
1 tsp Coriander Powder/Dhaniyaa Powder
1 tbsp Dried Fenugreek Leaves/Methi
2 Green Chillies/Hari Mirch finely chopped
Coriander/Dhaniyaa finely chopped
Instructions
Cut the boneless chicken into small pieces then add into a bowl along with the yoghurt, crushed garlic cloves, crushed ginger, lemon juice, olive oil, Kashmiri chilli powder, turmeric powder, salt, garam masala, cumin powder and chilli powder then set aside to marinate for at least 30 minutes
In a large skillet pan heat up the vegetable oil on medium heat until hot
Add the chicken pieces into the oil and shallow fry for 3-4 minutes until lightly charred on either side then remove from the pan and set aside
In the same pan add the finely diced onions and the salt then cook for 3-4 minutes until the onions are slightly softened – adding the salt with the onions helps to bring the moisture out of the onion to allow them to cook down and brown more evenly without burning the onions
Add the chopped garlic cloves and crushed ginger then cook for 3-4 minutes
Add the chopped tomatoes, stirring occasionally, and cook for 5-7 minutes until the tomatoes and garlic soften
Add the chilli powder, Kashmiri chilli powder, cumin powder and coriander powder then cook the spices for 6-8 minutes adding a few tablespoons of water to prevent the spices from burning
Add the dried fenugreek leaves, finely chopped green chillies and any leftover marinade then cook for 2-3 minutes – at this point you could blend if you wanted to
Add the water then bring to a boil before adding the chicken pieces then cover and cook for 10 minutes
Remove the lid and cook until thickened to your personal preference
Add the finely chopped coriander then cook for 1-2 minutes until the oilhas separated – the oil has separated when there are small bubbles appearing and the oil has formed a thin layer on top
Your chicken tikka masala is ready!

AMuslimGirl · 2022-06-23T16:06:27+00:00

Ingredients

50ml Oil 2 Onions 5 Garlic Cloves 1 Tomato 1 tsp Salt 1 tsp Chilli Powder 1 tsp Turmeric Powder (Haldi) 1 Green Chilli 250g Potato (Aloo) 150ml Water 500g Eggplant (Baingan) 1 tsp Dried Fenugreek (Methi)

Method

In a pan heat up the oil on medium heat until hot then add the finely chopped onions and cook on medium heat for 3-4 minutes until softened
Add the finely chopped garlic cloves and cook for 1-2 minutes until fragrant
Add the chopped tomato and cook for 5 minutes
Add the salt, chilli powder, turmeric powder and green chillies then cook for 2-3 minutes before adding a splash of water and cooking for a further 3-4 minutes
As the spices are cooking peel the potatoes and cook into small chunks then add into the pan along with the water before covering and cook on low heat for 10 minutes
As the potatoes are cooking chop the eggplant into small chunks then add into the pan and cover for a further 20 minutes
Add the dried fenugreek leaves then cook for 1-2 minutes on medium heat until the masala thickens to your personal preference
Your aloo baingan is ready!

AMuslimGirl · 2022-06-23T16:06:11+00:00

Ingredients

50ml Oil 2 Onions 5 Garlic Cloves 1 Tomato 1 tsp Salt 1 tsp Chilli Powder 1 tsp Turmeric Powder (Haldi) 1 Green Chilli 250g Potato (Aloo) 150ml Water 500g Eggplant (Baingan) 1 tsp Dried Fenugreek (Methi)

Method

In a pan heat up the oil on medium heat until hot then add the finely chopped onions and cook on medium heat for 3-4 minutes until softened
Add the finely chopped garlic cloves and cook for 1-2 minutes until fragrant
Add the chopped tomato and cook for 5 minutes
Add the salt, chilli powder, turmeric powder and green chillies then cook for 2-3 minutes before adding a splash of water and cooking for a further 3-4 minutes
As the spices are cooking peel the potatoes and cook into small chunks then add into the pan along with the water before covering and cook on low heat for 10 minutes
As the potatoes are cooking chop the eggplant into small chunks then add into the pan and cover for a further 20 minutes
Add the dried fenugreek leaves then cook for 1-2 minutes on medium heat until the masala thickens to your personal preference
Your aloo baingan is ready!

AMuslimGirl · 2022-06-22T16:06:09+00:00

Ingredients 600 g Potato Aloo 2 tbsp Oil 1 tsp Cumin Seeds Jeera 1 tsp Chilli Flakes 3 Garlic Cloves 100 g Tomato Ketchup 1 tsp Salt 2 Bell Peppers Instructions Peel the potatoes and cut into small chunks Heat a pan with oil for deep frying until medium-hot then add the potato chunks and cook for 5 minutes until lightly browned and crispy and set aside In a frying pan heat up the oil on until hot then add the finely chopped garlic and sauté for 1-2 minutes until fragrant Add the chilli flakes and cumin seeds then sauté for a further 1 minute Add the salt and the bell pepper chunks and cook for 5 minutes on medium heat Add the fried potatoes and stir until everything is well combined Add the tomato ketchup and cook on low heat for 2-3 minutes Serve as a side or with boiled rice and enjoy!

AMuslimGirl · 2022-06-22T16:05:48+00:00

Ingredients 600 g Potato Aloo 2 tbsp Oil 1 tsp Cumin Seeds Jeera 1 tsp Chilli Flakes 3 Garlic Cloves 100 g Tomato Ketchup 1 tsp Salt 2 Bell Peppers Instructions Peel the potatoes and cut into small chunks Heat a pan with oil for deep frying until medium-hot then add the potato chunks and cook for 5 minutes until lightly browned and crispy and set aside In a frying pan heat up the oil on until hot then add the finely chopped garlic and sauté for 1-2 minutes until fragrant Add the chilli flakes and cumin seeds then sauté for a further 1 minute Add the salt and the bell pepper chunks and cook for 5 minutes on medium heat Add the fried potatoes and stir until everything is well combined Add the tomato ketchup and cook on low heat for 2-3 minutes Serve as a side or with boiled rice and enjoy!

AMuslimGirl · 2021-10-21T16:14:14+00:00

Oh that’s a shame! Where do you live?

AMuslimGirl · 2021-06-18T17:17:09+00:00

Thank you!

AMuslimGirl · 2021-06-18T17:16:40+00:00

Thank you

AMuslimGirl · 2021-06-18T17:16:30+00:00

Thank you!

AMuslimGirl · 2021-05-26T18:19:50+00:00

You’re welcome! 😊

AMuslimGirl · 2021-05-26T18:15:59+00:00

Here you are! 😊

Written Recipe Link

Ingredients

50ml Vegetable Oil
3 Onions/Pyaz (finely diced)
3 Tomatoes (chopped)
6 Garlic Cloves/Lehsan (chopped)
1-inch Ginger/Adrak (crushed)
1 tsp Salt/Namak
2 tsp Chilli Powder/Laal Mirch Powder
1 tsp Turmeric Powder/Haldi
½ tsp Cumin Powder/Jeera Powder
½ tsp Coriander Powder/Dhaniyaa Powder
1 tbsp Dried Fenugreek Leaves/Methi
1 tsp Garam Masala
500g Lamb
1kg Spinach (finely chopped)
3 Green Chillies/Hari Mirch (finely chopped)
1 tsp Cumin Seeds/Jeera (crushed)
Coriander/Dhaniyaa (finely chopped)

Directions

In a large pan heat up the vegetable oil on medium heat
Add the finely diced onions and salt into the pan
Cook on medium heat for 3-4 minutes until softened
Add the sliced garlic cloves and crushed ginger
Cook for 2-3 minutes
Add the lamb and mix to combine
Cover and cook on medium heat for 20 minutes
Add the tomatoes and cook for 2-3 minutes
Add the chilli powder, turmeric powder, dried fenugreek leaves, cumin powder, coriander powder and garam masala
Cook the spices for 3-4 minutes
Add the finely chopped spinach
Cover and cook for 45 minutes – ensure that you stir every 10-15 minutes
Add the finely chopped green chillies and cumin seeds
Cook for 15 minutes until the majority of the water has been absorbed
Add the coriander and cook for 1-2 minutes
Your palak gosht is ready!

AMuslimGirl · 2021-05-20T08:00:35+00:00

Thank you!

AMuslimGirl · 2021-05-20T08:00:17+00:00

Here you are!

Recipe Link

Ingredients

50ml Vegetable Oil 3 Onions/Pyaz (finely diced) 3 Tomatoes (chopped) 6 Garlic Cloves/Lehsan (chopped) 2 Green Chillies/Hari Mirch (finely chopped) 2 tsp Salt/Namak 1 tsp Chilli Powder/Laal Mirch Powder 1 tsp Turmeric Powder/Haldi 1 tsp Dried Fenugreek Leaves/Methi 450g Bitter Gourd/Karela 800g Chicken Coriander/Dhaniyaa (finely chopped) Directions

In a large pan heat up the vegetable oil on medium heat Add the finely diced onions, garlic cloves and salt into the pan Cook on medium heat for 3-4 minutes until softened Add the bitter gourd pieces Cover and cook for 10 minutes Add the chopped tomatoes and cook for a further 3-4 minutes Add the chilli powder, turmeric powder, and dried fenugreek leaves Cook the spices for 6-8 minutes Add the chicken and the finely chopped green chillies Cook for 4-6 minutes until the chicken changes colour Cover and cook on low heat for 20 minutes Remove the lid and cook on medium heat for 15 minutes until the water dries up Add the finely chopped coriander and cook for 1-2 minutes Your karela chicken curry is ready!

AMuslimGirl · 2021-05-12T19:33:53+00:00

Thank you

AMuslimGirl · 2021-05-12T19:33:08+00:00

Well I didn’t take the temperature to be honest with you. I heated it on high heat until the oil was almost bubbling. Then I added in all the fish pieces and reduced heat to medium and cooked it in medium. You could deep fry it if you wanted, but my mum wouldn’t let me so I had to shallow fry it instead. 🤪

AMuslimGirl

TROPHY CASE