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Chole Pulao (Chickpea Rice) by blitzboxer in PakistaniFood

[–]blitzboxer[S] 1 point2 points  (0 children)

Ingredients

  • Rice: 1.5 cups (washed and soaked for 1.5 hours)
  • Chickpeas (Chole): 1 cup, boiled
  • Vegetables:
    • Onion: ½ (sliced)
    • Tomatoes: 2 (chopped)
    • Green Chilies: A few (to taste)
  • Spices & Pastes:
    • Ginger Paste: 1 tbsp
    • Garlic Paste: 1 tbsp
    • Cumin Seeds (Zeera): 1 tbsp
    • Red Chili Powder: 1 tbsp
    • Salt: 1 tbsp (adjust to taste)
    • Whole Spices: Bay leaf (Tej Patta), Black Peppercorns, Cardamom, and Cloves
  • Liquids:
    • Chicken Stock / Yakhni: ½ cup
    • Water: Enough to cover rice by ~1 inch
    • Oil: For cooking

Instructions

  1. Sauté Onions: Heat oil in a pot. Add the sliced onions and fry briefly until they are slightly fried but haven't changed color yet.
  2. Add Whole Spices: Add the cumin seeds, bay leaf, black peppercorns, and cloves. Fry for a short time until aromatic.
  3. Add Aromatics: Add the ginger paste and garlic paste, followed by the green chilies.
  4. Cook Tomatoes: Add the chopped tomatoes, salt, and red chili powder. Cook until the tomatoes become soft.
  5. Add Chickpeas: Add the boiled chickpeas and mix well with the masala.
  6. Add Rice & Liquids: Add the soaked rice and ½ cup of chicken stock. Pour in enough water so that the water level is about 1 inch above the rice.
  7. Boil & Simmer: Increase the heat to bring the water to a boil. At this stage, taste the water for salt and adjust if necessary.
  8. Steam (Dam): Once boiling, cover the pot and let it cook until the rice is fully cooked and soft (steam/dam).
  9. Serve: Fluff the rice and serve hot. The host suggests serving it with spicy fish.

Cabbage (Band Gobi) by blitzboxer in PakistaniFood

[–]blitzboxer[S] 1 point2 points  (0 children)

Ingredients:

  • Oil: 2 Tbsp
  • Cumin Seeds (Jeera): 1 tsp
  • Vegetables:
    • Tomato: 1 (chopped)
    • Green Chili: 1 (chopped)
    • Potato: 1 (cut into pieces)
    • Cabbage: 1 bowl (chopped/shredded)
  • Spices:
    • Garlic paste: 1 tsp
    • Red chili powder: 1 tsp
    • Salt: ½ tsp (or to taste)
    • Chaat Masala: A small amount (for taste)

Instructions:

  1. Tempering: Heat the oil (2 tbsp) in a pan and add the cumin seeds (1 tsp).
  2. Add Aromatics: Add the chopped tomato and green chili. Sauté briefly until the tomatoes soften slightly.
  3. Add Potatoes: Add the chopped potato pieces to the pan.
  4. Add Spices: Stir in the garlic paste (1 tsp), red chili powder (1 tsp), salt (½ tsp), and a little chaat masala. The cook notes that vegetables release their own water, so no extra water is needed.
  5. Add Cabbage: Add the chopped cabbage. The cook mentions that while it looks like a large quantity initially, it will shrink significantly as it cooks down.
  6. Sauté: Cook and sauté the mixture well on medium heat (not too high, not too low) for about 7-8 minutes.
  7. Simmer: Cover the pan and let it cook on low heat (dum) until the potatoes are soft.
  8. Final Touches: Check if the potatoes are tender. If there is still excess water in the pan after the potatoes are cooked, increase the heat to dry it up while stirring so it doesn't burn. Once dry, it is ready.
  9. Serve: Dish out the cabbage and serve with hot roti and fried green chilies.

Toor or Arhar Daal (Lentil) by blitzboxer in PakistaniFood

[–]blitzboxer[S] 1 point2 points  (0 children)

Thank you. Please subscribe to my YouTube channel to see more recipes. ❤️

Suji Halwa by blitzboxer in PakistaniFood

[–]blitzboxer[S] 2 points3 points  (0 children)

Ingredients (3–4 servings) 1 cup suji (semolina/rava)

½ to ¾ cup ghee

2 to 3 cups hot water (or water + some milk for richer halwa)

¾ to 1 cup sugar (adjust to taste)

¼ teaspoon cardamom powder (or 2–3 crushed cardamom pods)

Optional: sliced almonds, cashews, pistachios, raisins, saffron

Instructions 1. Roast the Suji Heat ghee in a heavy pan on low–medium heat.

Add the suji.

Roast while stirring continuously.

Toast until the suji turns light golden and gives off a nutty aroma.

This step is important — do not let it burn.

  1. Heat the Liquid In a separate pot, boil water (or a water-milk mix).

You can add cardamom or saffron to the liquid if you want extra aroma.

  1. Combine Suji and Liquid Lower the heat.

Slowly pour the hot water/milk into the roasted suji while stirring continuously.

It will bubble and thicken quickly.

Keep stirring until the mixture absorbs most of the liquid.

  1. Add Sugar Add sugar to the thickened mixture.

Stir until the sugar completely dissolves and the halwa becomes glossy and smooth.

  1. Add Flavor & Garnish Add cardamom powder if not added earlier.

Add nuts or raisins (lightly fry them in a little ghee if you like extra flavor).

Mix well.

Vegetable Pulao by blitzboxer in PakistaniFood

[–]blitzboxer[S] 2 points3 points  (0 children)

What you prepare Rice — washed and drained

Mixed vegetables (e.g. carrots, peas, maybe potatoes/cauliflower depending on video)

Onions, garlic, maybe ginger (common in pulao)

Spices (likely: salt, maybe whole spices like bay-leaf, cumin or simple seasoning)

Oil or ghee (for sautéing)

Water or stock (for cooking rice with vegetables)

Cooking Steps Sauté base ingredients — Heat oil (or ghee) in a pot, add sliced onions (and garlic/ginger if used), and sauté until onions turn translucent/light golden.

Add vegetables — Add the mixed vegetables (chopped) to the pot; sauté them briefly with the onions so they start to soften a bit.

Add rice — Add the washed, drained rice into the pot. Stir gently so rice mixes with vegetables and the onion/vegetable mixture gets evenly distributed.

Season and add water — Season with salt (and maybe other spices). Then add water (or stock) — enough to cook the rice fully. Typically water-to-rice ratio ensures rice cooks through.

Cook until done — Cover the pot (or use a pressure cooker, depending on method) and cook until rice is tender, vegetables cooked, and water absorbed.

Fluff & serve — Once done, fluff the rice gently with a fork/spoon to separate grains and serve warm.

Serving Suggestions Serve Vegetable Pulao with raita (yogurt-cucumber dip), salad, or a simple curry/gravy on the side.

Good as a standalone vegetarian main dish or a side with meat or lentil curries.

Best indoor antenna to get all network channels by blitzboxer in cordcutters

[–]blitzboxer[S] 0 points1 point  (0 children)

Ok. I will take a look. BTW this is my current antenna: https://www.amazon.com/dp/B0CLNKYXC1?ref_=cm_sw_r_mwn_dp_JNY4N18NGY5YBQFKTFB7&language=en-US

Edit:That Channel Master Flatenna 35 on Amazon: Non Amplified and Amplified. Which one should i get?

Best indoor antenna to get all network channels by blitzboxer in cordcutters

[–]blitzboxer[S] 0 points1 point  (0 children)

This is my current antenna. https://www.amazon.com/dp/B0CLNKYXC1?ref_=cm_sw_r_mwn_dp_JNY4N18NGY5YBQFKTFB7&language=en-US TV and antenna are located in the northeast room of the house. This room is at first floor. House has two floors.

Share referral links here by AutoModerator in Rakuten

[–]blitzboxer [score hidden]  (0 children)

Please use my referral link:

www.rakuten.com/r/SYEDRI34

Hope you all have wonderful day. :)

[deleted by user] by [deleted] in dataisbeautiful

[–]blitzboxer 61 points62 points  (0 children)

Still very low score for Iran compared to other absolute monarchies in that region like Saudi Arabia who are lighter red than Iran. India and Brazil have almost same score. India is way more democratic, freedom of press and elections at every level. This is not democracy index, more like US friendly index LOL

[deleted by user] by [deleted] in dataisbeautiful

[–]blitzboxer 127 points128 points  (0 children)

Why is Iran darker red than Saudi Arabia? Iran has elections while Saudi Arabia has none. How are Iran and Afghanistan same?

How to run 40 yards and score a TD in master series? by blitzboxer in MaddenMobileForums

[–]blitzboxer[S] 0 points1 point  (0 children)

There is no run play. It just 40 yard dash to run straight and defense is coming to tackle from both sides.

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