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Eid Mubarak Dishes


♥Sindhi Biryani♥


500 gm. Chicken or Mutton
400 gm. Basmati Rice. washed and soaked
½ cup yogurt
4 tomatoes, chopped
4 Potatoes (optional)
3 onions, sliced
1.1/2 tbsp. garlic paste
1 tbsp. ginger paste
4-6 green chilies, chopped
¼ cup mint leaves, chopped1 cup oil
2 tsp. red chili powder
1 tsp. cumin seeds
2 pcs black cardamom
6 pcs clove
2 pcs cinnamon stick
1 tsp. black pepper
2 tsp. salt
4-6 dried plum
1/8 tsp. yellow food color
2 pcs bay leaf
3 pcs green cardamom
1 tbsp. taara garam masala.
1 tbsp. cumin seed
1 tbsp. black pepper
1 tbsp. coriander
6 cloves


Step 1

In a pan fry the onion on a medium heat until golden brown.

Step 2

Add meat, potatoes and garlic stir fry for 10 minutes.

Step 3

Add Taara garam masala, dry whole spices, powder spice, yogurt, ginger, green chilies and fry for another five minutes.

Step 4

Add half glass of water or more, cover and cook on a low heat until the meat is tender. When the meat is cooked and separate the oil, keep the pot on a side.

Step 5

Add soaked rice into boiling water until the rice par cooked. Drain the rice thoroughly.

Step 6

In a separate pan spread the cooked rice evenly over the meat and spread tomatoes, green chilies and mint over the rice in three layers.

Step 7

Sprinkle yellow food color on top of the rice, cover and cook on a low heat until the rice is tender.

Step 8

Garnish with fried onion and serve with salad.

♥silk Pudding with Passion fruit syrup♥


1 package (7 grams) agar-agar (Indonesian agar agar)
1 can of sweetened condensed milk
1800 ml water
Passion fruit syrup Mix the water, condensed milk and agar2 in a saucepan and bring to a boil over a medium heat.
This will take a while, stir often as to prevent the milk mixture to be separated.
When it comes to a gentle boil, remove from the heat and pour in a mould.
used 9×13″ pyrex glass mould and it fits perfectly.
Let the pudding sit at room temperature until at least the steam has gone. Transfer it to the refrigerator and chill until set, about 3 hours at least.
Cut into squares using knife, or if you’re using small/mini mould, no need to cut them.
Pour enough syrup to cover the surface of the pudding. Shake the pan gently to let the syrup to go down in between the cuts. Add more syrup as needed, but don’t go overboard as it will be too sweet.
Put the pudding back in the fridge and chill for at least another four hours to let the syrup penetrates the pudding.
You can scatter some fruits on top. I used raspberry but mango or any fruits should work well. Serve cold. 


♥Happy Ied Mubarak 2013♥