Very beautiful Jewelry Style Mehndi/Henna Design For Girls

Very Beautiful Jewelry Style Mehndi/Henna For Girls Easy To Do

its Very Simple & Unique,

For me it took only 8 minutes to do .

You Can Watch & Learn Full Tutorial On my YouTube Channel

@allrounder sk 

Just go Watch & learn how easy it is to do 

and if you like Mehndi/henna art then don't forget to subscribe on YouTube 

for daily new Mehndi classes

hope you like it , enjoy have a good day :)

here is some more pictures of this beautiful jewelry style mehndi/henna art design

Allrounder sk xoxo Don't forget to Like, Comment, Share, and Subscribe! PLEASE LIKE, COMMENT & SUBSCRIBE FOR MORE VIDEOS ➜ FOLLOW ME ON:

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Handcuff Inspired Henna/Mehndi Design

Hand cuff inspired Mehndi design easy to do for all !

Hey everyone! I know EID is coming up soon so I just wanted to do some super simple designs for you. This design only took me about 15 minutes to do, I hope you like them! If you're on Instagram make sure you tag me in your recreations! I want to see them :) best of luck! -Allrounder sk xoxo Don't forget to Like, Comment, Share, and Subscribe! PLEASE LIKE, COMMENT & SUBSCRIBE FOR MORE VIDEOS ➜ FOLLOW ME ON:

♥ Let's Get Social! ♥
⇢ SUBSCRIBE to my channel: https://www.youtube.com/channel/UC8GNHHbLg6ByCN1DZcUjylQ ⇢ Follow me on Facebook- https://www.facebook.com/Allrounder-sk-106075883409767/ ⇢ Follow me on Instagram - https://www.instagram.com/allroundersk/?hl=en B U S S I N E SS For Business Inquires or product reviews email me at shurooqsid19@gmail.com WOOOOWWWW YOU made it to the end, Please Comment Below saying Anything You like 🏼

Matar Pulao Recipe | Peas Pulao | | With Chicken | By Allrounder sk |

                                                   

Oatmeal Recipe in Microwave | Quick Breakfast Recipe | By Allrounder sk | 

                                                           

           
           
                 
                               Oatmeal recipe BY Allrounder sk
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Whole grains can contain a lot of fiber, Fiber is one big reason to eat whole grains. Oats Lower Cholesterol Levels. A steaming bowl of fresh cooked oatmeal is the perfect way to start off your day, especially if you are trying to prevent or are currently dealing with heart disease or diabetes. Oats, oat bran, and oatmeal contain a specific type of fiber known as beta-glucan. Adults need about 25 to 35 grams of fiber daily,
The heart benefits of whole grains don’t stop with cholesterol and triglycerides. They also lower blood pressure, one of the most important risk factors for heart disease. One study found a 19 percent lower risk of hypertension among men who ate more than seven servings of whole grain breakfast cereal a week compared with those who ate one or less. A study of women also found a benefit. “Eating whole grains instead of refined grains substantially lowers blood cholesterol .

Hyderabadi Chicken Biryani Recipe | New Style | By Allrounder sk

Hyderabadi Biryani

Recipe By Shurooq Sid

Ingredients:

• Chicken ½ Kg

• Adrak Lehsan Paste (Ginger Garlic Paste) 2 Tbs

• Namak (Salt) 2 Tsp Or To Taste

• Lal Mirch Powder (Red Chili Powder) 2 Tsp Or To Taste

• Dar Chini (Cinnamon) 2 Sticks

• Badi Elaichi (Black Cardamom) 2-3

• Dahi (Yogurt) ¾ Cup

• Oil/Ghee ½ Cup

• Pyaz (Onions) Fried 1 Cup 

• Jaifil Powder (Nutmeg Powder) ¼ Tsp

• Javitri Powder (Mace Powder) ¼ Tsp

• Hari Elaichi Powder (Cardamom Powder) ½ Tsp

• Podina (Mint Leaves) 2-3 Tbs

• Hara Dhania (Fresh Coriander) 1/4 Cup

• Hari Mirch (Green Chilies) 3-4 Or To Taste

• Ghee 2-3 Tbs 

• Pani (Water) 8-10 Cups 

• Namak (Salt) 2 Tsp Salt Or To Taste

• Zeera (Cumin Seeds) 1 Tsp 

• Laung (Cloves) 1 Tsp

• Chawal (Rice) Soaked 500 Gms 

• Doodh (Milk) Hot ½ Cup + Zafran (Saffron) Few Strands

• Yellow Food Color ¼ Tsp + Pani (Water) ¼ Cup

• Pyaz (Onions) Fried 2 Tbs

• Kewra Essence 1 ½ Tsp

Directions:

- Marinate the chicken with Yogurt, salt, chili powder, black cardamom, cinnamon stick, ggp and leave for 1-2 hours. 

- Boil the soaked rice with cloves and cumin till ¾ th done and set aside. 

- In a pan pour in oil/ghee and add chicken. Cook until chicken is done and oil/ghee leaves the pan. Add fried onion, nutmeg & mace powder, green chilies, green cardamom powder and give a good mix on heat. 

- Add Mint leaves, coriander leaves, layer boiled rice than add ghee, milk & saffron mixture, water & food color mixture, remaining fried onions and kewra water on top and cover the pan and steam cook for 10-15 mins on lowest flame over flat pan.

Recipe in Urdu:

Ajza:

• Chicken ½ Kg

• Adrak Lehsan Paste (Ginger Garlic Paste) 2 Tbs

• Namak (Salt) 2 Tsp Or To Taste

• Lal Mirch Powder (Red Chili Powder) 2 Tsp Or To Taste

• Dar Chini (Cinnamon) 2 Sticks

• Badi Elaichi (Black Cardamom) 2-3

• Dahi (Yogurt) ¾ Cup

• Oil/Ghee ½ Cup

• Pyaz (Onions) Fried 1 Cup 

• Jaifil Powder (Nutmeg Powder) ¼ Tsp

• Javitri Powder (Mace Powder) ¼ Tsp

• Hari Elaichi Powder (Cardamom Powder) ½ Tsp

• Podina (Mint Leaves) 2-3 Tbs

• Hara Dhania (Fresh Coriander) 1/4 Cup

• Hari Mirch (Green Chilies) 3-4 Or To Taste

• Ghee 2-3 Tbs 

• Pani (Water) 8-10 Cups 

• Namak (Salt) 2 Tsp Salt Or To Taste

• Zeera (Cumin Seeds) 1 Tsp 

• Laung (Cloves) 1 Tsp

• Chawal (Rice) Soaked 500 Gms 

• Doodh (Milk) Hot ½ Cup + Zafran (Saffron) Few Strands

• Yellow Food Color ¼ Tsp + Pani (Water) ¼ Cup

• Pyaz (Onions) Fried 2 Tbs

• Kewra Essence 1 ½ Tsp

Bananey ka tareeka:

-Bowl mein dahi, ginger garlic paste, namak, lal mirch powder, badi elaichi, dar chini dal ker mix kerlein,ab is mein chicken shamil karein aur ache tarhan mila ker 2hour kliya marinate ker lein.

-Pani mein namak,zeera aur laung dal ker chawal boil (3/4th)ker lein aur side per rakh dein.

-Pan mein oil/ ghee dal ker garam karein, ab is mein marinated chicken dal ker 2-3 minute kliya tez ancch per fry ker lein.Cover dhak ker halki ancch per chicken gul janay tak pakayen.

-Pyaz fried,jaifil powder,javitri powder aur hari elaichi powder dal ker mix karein.

-Ab is mein podina,hara dhania, hari mirch,boil rice,ghee,doodh+zafran,zarda ka rang+pani,fried pyaz,kewra essence dal ker,dhak k dum per 10-15minute kliya rakh dein.

-Garam serve karein.

Imli ki khatti Meethi Chutney | Quick to make | इमली की मीठी चटनी

ingredients

tamarind pulp - 1 cup

Jaggery - 50 gm

sugar - 2 tsp

red chili [powder - 1 tsp

salt to taste

black salt - 1/2 tsp

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Tandoori Roast Chicken with Spiced Roast Potatoes and Garlic and Lime Greens

WHOLE CHICKEN TIKKA

Ingredients

For the chicken:

2kg whole chicken

4 garlic cloves

1 inch knob ginger

 2 tsp garam masala

3 tbsp paprika

 2 tsp chilli powder

2 tsp ground cumin

1.5 tsp salt

1 tsp turmeric

Juice of 1 lime

1.5 tbsp vegetable oil

 4 tbsp natural yoghurt

 4 tbsp single cream

1 tbsp tomato purée

·       

For the potatoes:

1.5kg potatoes

 2 tsp turmeric

1 tsp chilli powder

1 tsp ground cumin

 Salt & pepper

 5 tbsp olive oil

For the greens:

600g greens

20g butter

2 garlic cloves

Zest and juice of 1 lime

Mango chutney and mint and yoghurt dip to serve

Method

1.First make the marinade. Either marinate the chicken overnight, or first thing in the morning for about eight hours. Start by mincing the ginger and garlic – either finely grate, or chop and then pound in a mortar and pestle. Add all of the dry spices to the ginger and garlic and mix well. Then add the yoghurt, cream, oil, salt, and tomato puree.

2. Prick the chicken all over with a sharp knife to make lots of small incision.

3. Cover the chicken with the marinade so that it is well-coated all over. You should have about a quarter of the marinade left over – you'll use this later to baste the chicken – keep refrigerated until you need it. Cover the chicken with foil and refrigerate. 

4. About 2 hours before you want to eat, preheat the oven to 180°C.

5. Place the chicken in a roasting dish and cover with foil. Roast for 1 hour. About half way through, baste with the remaining marinade. After 1hr remove the foil and put the chicken back in to oven to carry on roasting for another 30 minutes to allow the skin to brown. 

6. As soon as the chicken goes in the oven, start on your potatoes. I really like Jamie Oliver's roast potatoes so I have based this recipe on his method. Peel your potatoes and cut them so they're all an even-size. Rinse the potatoes in cold water to get rid of excess starch. Put them in a large saucepan, cover with cold water and a good pinch of salt. Bring to the boil and cook for 6 to 7 mins, so that they're parboiled. Drain and leave them to steam dry for 3 minutes. Put the potatoes back in the pan, put the lid on and give it a good shake. This helps increase the surface area of the potatoes and so will make them crispier. Transfer the potatoes to a baking tray and add the olive oil and season well with salt and pepper. Make sure they are all evenly coated with oil. 

7. When the chicken has been cooking for about 40 minutes, put your potatoes in the hot oven and cook for 30 minutes until lightly golden and three quarters cooked. Then gently squash each potato with a potato masher to once again increase the surface area. Next combine the spices for the potatoes with a teaspoon of vegetable oil (just enough to form a paste) and coat the potatoes. Put them back in the oven and cook for a further 40 mins until cooked through and crispy. Remember to keep an eye on the chicken and keep track of how long it has been cooking for!

8. While the chicken and potatoes are roasting, prepare your greens. Put a large pan of water on to boil. Trim any tough stalks and cut the greens into strips. Place the greens in the boiling water and cook just long enough for them to soften (about 2-3 mins). Drain the greens and then plunge them into ice water to stop them from cooking further, then drain. Slice the garlic very finely. You'll finish cooking the greens a little later.

9. After 1 hour and 30 mins of cooking, remove the chicken from the oven and check that it is done by inserting a knife into the chicken and making sure the juices run clear. Replace the foil over the chicken and leave it to rest for 20 minutes. This allows the juices to settle before you serve.

10. While the chicken is resting, give the potatoes a shake and finish cooking your greens. Heat the butter in a large pan or wok. Add the garlic and cook until it is soft. Tip in the greens and add the lime juice, zest, and season with salt and pepper. Combine well and cook for a further 2-3 minutes until warmed through.

11. Time to serve up your roast. Serve with some mango chutney and a mint and yoghurt dip.

Cooking ahead? You can prepare the marinade the day before and marinate the chicken overnight. You can get the potatoes up to the end of step 6 several hours in advance, and you can prepare your greens up to the end of step 8 several hours in advance too. 

RECIPE BY: Shurooq sid