Over 500 seized cars returned

Over 500 seized cars returned

Rush to collect seized cars wanes KUWAIT CITY, Dec 11: Vehicle Seizure Department in...

Procedure completed to replace expats: Al-Mesad

Procedure completed to replace expats: Al-Mesad

KUWAIT CITY, Dec 11: Director of Fatwa and Legislation Department Advisor Salah Al-Mesad said...

Musharraf urges Pakistan to back UAE, Saudi Arabia against Qatar

Musharraf urges Pakistan to back UAE, Saudi Arabia against Qatar

KARACHI: Former president retired Gen Pervez Musharraf continues to make headlines with his...

دنگل اسٹار زائرہ وسیم کو ہراساں کرنے والا شخص گرفتار

دنگل اسٹار زائرہ وسیم کو ہراساں کرنے والا شخص گرفتار

  نامور بالی ووڈ اداکارہ زائرہ وسیم کے ساتھ جہازمیں دست درازی کرنے اور انہیں جنسی طور پر ہراساں...

یرسٹر امجد ملک  صحافیوں کی حوصلہ افزائی کیلئے اقدامات کرتے رہنا چاہئیں

یرسٹر امجد ملک صحافیوں کی حوصلہ افزائی کیلئے اقدامات کرتے رہنا چاہئیں

میڈیا اور اس سے وابستہ افراد صحت مند معاشرے کے قیام میں اہم کردار ادا کرتے ہیں بیرسٹر امجد...

KSA, allies snub Qatar at crisis-hit Gulf summit

KSA, allies snub Qatar at crisis-hit Gulf summit

KUWAIT CITY - Regional powerhouse Saudi Arabia snubbed its former ally Qatar at the annual...

State Bank wakes up to ATM skimming incidents

State Bank wakes up to ATM skimming incidents

KARACHI: The State Bank of Pakistan (SBP) expressed concerns on Tuesday over the skimming of...

CPEC’s difficulties

CPEC’s difficulties

THERE are growing indications that things are not going as well with CPEC as we are being told....

THE ICON REVIEW: A MUDDLED REVENGE

THE ICON REVIEW: A MUDDLED REVENGE

In a pivotal moment of absolute thrill, Sara (Mahira Khan) runs frantically up the stairs of her...

US general sees no change in Pakistan behaviour despite Trump’s tough line

US general sees no change in Pakistan behaviour despite Trump’s tough line

WASHINGTON: The top US general in Afghanistan said on Tuesday that he had not seen a change in...

  • Over 500 seized cars returned

    Over 500 seized cars returned

    Tuesday, 12 December 2017 10:11
  • Procedure completed to replace expats: Al-Mesad

    Procedure completed to replace expats: Al-Mesad

    Tuesday, 12 December 2017 10:07
  • Musharraf urges Pakistan to back UAE, Saudi Arabia against Qatar

    Musharraf urges Pakistan to back UAE, Saudi Arabia against Qatar

    Tuesday, 12 December 2017 09:50
  • دنگل اسٹار زائرہ وسیم کو ہراساں کرنے والا شخص گرفتار

    دنگل اسٹار زائرہ وسیم کو ہراساں کرنے والا شخص گرفتار

    Tuesday, 12 December 2017 09:21
  • یرسٹر امجد ملک  صحافیوں کی حوصلہ افزائی کیلئے اقدامات کرتے رہنا چاہئیں

    یرسٹر امجد ملک صحافیوں کی حوصلہ افزائی کیلئے اقدامات کرتے رہنا چاہئیں

    Tuesday, 12 December 2017 09:15
  • KSA, allies snub Qatar at crisis-hit Gulf summit

    KSA, allies snub Qatar at crisis-hit Gulf summit

    Wednesday, 06 December 2017 08:56
  • State Bank wakes up to ATM skimming incidents

    State Bank wakes up to ATM skimming incidents

    Wednesday, 06 December 2017 08:33
  • CPEC’s difficulties

    CPEC’s difficulties

    Wednesday, 06 December 2017 08:29
  • THE ICON REVIEW: A MUDDLED REVENGE

    THE ICON REVIEW: A MUDDLED REVENGE

    Wednesday, 29 November 2017 10:54
  • US general sees no change in Pakistan behaviour despite Trump’s tough line

    US general sees no change in Pakistan behaviour despite Trump’s tough line

    Wednesday, 29 November 2017 10:49
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Community News

نومبر2017ء بروز جمعرات بعد از نماز عشاء کویت میں دیوان الرفاعی سابقہ وزیر اوقاف کویت سید یوسف سید ہاشم الرفاعی مدظلہ العالی کے دیوانیہ میں عالمی میلاد کانفرنس کا اہتمام کیا گیا جس میں کویت، شام، مصر، ...
Category: Community News 2017-12-05 06:27:25
Farewell Dinner in honor of PEFKwt ex-president Malik Mohammad Nawaz: 23-Nov-2017  Click the link for Album  ...
Category: Community News 2017-11-26 08:10:14

Kuwait News

Rush to collect seized cars wanes KUWAIT CITY, Dec 11: Vehicle Seizure Department in Farwaniya Governorate received a large number of visitors whose vehicles were impounded within the first few ...
Category: Kuwait News 2017-12-12 07:11:05
KUWAIT CITY, Dec 11: Director of Fatwa and Legislation Department Advisor Salah Al-Mesad said the sector has completed procedures to replace expatriates with Kuwaitis in administrative positions. He ...
Category: Kuwait News 2017-12-12 07:07:03
KUWAIT CITY - Regional powerhouse Saudi Arabia snubbed its former ally Qatar at the annual summit Tuesday of Gulf monarchies as King Salman stayed away despite the presence of the Qatari emir. The ...
Category: Kuwait News 2017-12-06 05:56:17

Pakistan News

KARACHI: Former president retired Gen Pervez Musharraf continues to make headlines with his outspoken views. At 74, the former army chief, who lives with his mother and wife in a tastefully ...
Category: Pakistan News 2017-12-12 06:50:12
میڈیا اور اس سے وابستہ افراد صحت مند معاشرے کے قیام میں اہم کردار ادا کرتے ہیں بیرسٹر امجد ملک صحافیوں کی حوصلہ افزائی کیلئے اقدامات کرتے رہنا چاہئیں چیئرمین بورڈ آف گورنرز آف اوورسیز پاکستانی ...
Category: Pakistan News 2017-12-12 06:15:01
KARACHI: The State Bank of Pakistan (SBP) expressed concerns on Tuesday over the skimming of debit cards that caused a total loss of Rs10.2 million to 559 customers recently. The SBP asked banks to ...
Category: Pakistan News 2017-12-06 05:33:02

International News

WASHINGTON: The top US general in Afghanistan said on Tuesday that he had not seen a change in Pakistan’s support for militants so far, despite President Donald Trump taking a tougher line against ...
Category: International News 2017-11-29 07:49:37
ریاض (اے پی پی) سعودی عرب کی سماجی تنظیم ’’خیرات‘‘ کی چیئرپرسن نورہ العجمی نے کہا ہے کہ ملک میں روزانہ 70 ملین ریال کی خوراک ضائع کی جا رہی ہے اور کھانا ضائع کرنے والے ممالک میں سعودی عرب پہلے نمبر ...
Category: International News 2017-11-28 08:33:21
DUBAI: Saudi Arabia aims to start issuing tourist visas to foreigners next year, a senior Saudi official told CNN, as the government seeks to open up the conservative kingdom and find new sources of ...
Category: International News 2017-11-26 07:05:00

Embassy News

Press Release Embassy of Pakistan, Embassy will be closed on Thursday 30-Nov-2017 on the birth of Prophet Mohammad (PBUH)
Category: Embassy News 2017-11-28 06:58:22
Kashmir Black Day Observed in Kuwait 27-Oct-2017 A well-attended function was held in Quaid-e-Azam Auditorium of Embassy of Pakistan in Kuwait to express solidarity with Kashmiri people on the ...
Category: Embassy News 2017-10-28 08:22:48
Embassy of Pakistan to Kuwait invites you to join Kashmir Black Day on Friday 27-Oct-2017 at 2:00 pm at Embassy Hall, all community members are invited
Category: Embassy News 2017-10-22 14:23:33

Cooking Recipies

GAJAR, MATAR, AALO SABZI

INGREDIENTS

2 cups chopped potatoes
2 cups chopped carrots
1 cup frozen or fresh peas
1 teaspoon cumin seeds
1 teaspoon mustard seeds
1 onion, chopped
1 tomato, chopped
1 green chilli, finely chopped
½ teaspoon turmeric powder
½ teaspoon garam masala
1 teaspoon amchoor powder
Salt to taste
4 to 5 tablespoons oil (or as desired)
Curry leaves
Garnish with chopped coriander, lemon wedges and green chillies

METHOD

Heat oil, add cumin, curry leaves, mustard seeds, turmeric, onions, fry for a few minutes and toss in the vegetables. Cover and cook for 15 to 20 minutes on medium heat, stirring and spraying with water, periodically, once vegetables are tender, add all the masalas, cook for a few minutes, garnish and serve.

GAJAR KA HALWA (SERVES 10 TO 12)

INGREDIENTS

1 kg carrots (orange)
1 ½ to 2 litres of milk
½ pint Half-and-Half
1/3 pint heavy whipping cream
1 ¾ cups sugar
2 to 3 tablespoons butter (unsalted)
¼ cup oil
8 to 10 cardamoms
1 tablespoon raisins
2 tablespoons blanched and chopped almonds

METHOD

Lightly peel and grate carrots and set aside. Bring milk to boil and add the carrots, let the milk and carrot mixture come to a boil then add half-and-half and sugar, stirring constantly. Keep stirring until the mixture comes to boil, reducing heat to medium. Once the milk evaporates (should take one-and-a-half to two hours) add heavy cream, stirring constantly. Once cream evaporates, add butter, oil and cardamoms stirring constantly, keeping the flame medium to high. Keep stirring until oil separates, and the colour is a rich beautiful deep orange. Garnish with raisins and almonds and serve.

CARROT JUICE

INGREDIENTS

2 pounds carrots, chopped
4 or more cups water
1 can condensed milk, or malai with sugar (I prefer it with condensed milk)
Dash of nutmeg/cinnamon or green cardamom
1 teaspoon vanilla
½ teaspoon fresh ginger

METHOD

Blend carrots in a blender, adding water; sieve through mulmul (muslin) cloth. Squeeze extracting all juice, discard the pulp and pour the juice into the blender, adding all ingredients. Puree and serve hot or chilled.

Ingredients

  • Lamb leg piece 1 kg weight
  • Oil 4 tsp
  • Yogurt ¼ cup
  • Papaya paste 4 tbsp
  • Lemon juice 2 tbsp
  • Green chilies 2 tbsp (chopped)
  • Crushed red chili 1 tbsp
  • Ginger garlic paste 2 tsp
  • Salt to taste
  • Chaat masala 1 tsp
  • Garam masala 1 tsp
  • Roasted cumin 1 tsp

 

Method  

  1. Mix all above ingredients in a mixing bowl.

  2. Wash and make cut on lamb and rub marination on lamb. Leave it overnight.

  3. Place lamb on baking tray and cover with aluminum foil.

  4. Bake at 180 degree for one and half hour. Then uncover and bake for 15 minutes or until tender.

Ingredients

10 chicken legs (whole) with barbeque cuts (skin off)
1 cup yogurt
2 to 3 tbsp. red chili powder (or to taste)
Salt to taste
6 to 8 tbsp. lemon juice
½ tsp. ajwain (carom seeds) roasted and ground
Red food coloring ¼ to ½ tsp. (optional)

Method

Combine all the ingredients to make a marinade, (except the chicken) mix well, let it sit for 10 minutes.

Then, marinate the chicken and refrigerate it for 6 to 8 hours, grill on a barbeque grill or bake in an oven, periodically brushing with oil.

Once tender, charcoal the tikka to get the desired smoky flavour. Serve with side of yogurt, tamarind chutney, sliced onions, and naan.

 

Karachi does chicken tikka like no other city in the world. Hence growing up in the wonderful metropolis, I have had the luxury of tasting the best barbecue chicken tikka available to humanity, may it be from Meerut, Bundoo Khan, Spinzer, the local clubs, BBQ tonight, or any other local restaurant.

Expectedly, every trip back home has me devouring tender chicken tikka off the bone, one hand tearing at the warkhi paratha, while the other is busy dipping thinly sliced onions in imli key chutney, and the result is my taste buds enjoying a meal in foodopia.

The Encyclopedia of Meat Sciences edited by Michael Dikeman and Carrick Devine says the following when describing the famed subcontinent chicken tikka:

The meaning of tikka is ‘bits and pieces’ and thus it refers to the meat, mostly boneless chicken, that is cut into small pieces and baked like tandoori in a tandoor, following marination in spices and yoghurt. While cooking, butters and oils frequently brushed over the chicken to ensure that it remains tender and moist and is not overcooked.

Tikka can be served as chicken tikka sizzler, wherein it is served on a red hot plate along with onions. Tikka sizzlers are also eaten in Afghanistan along with Pakistan and India. Tikka can also be used as an ingredient for preparation of chicken tikka masala. Tikka masala is a gravy dish containing tikka chunks, cream, a blend of Indian spices, and a gravy containing sauce and tomatoes.


My research also led me to understand that barbequing and grilling are entirely different; until now I thought the two were an interchangeable form of cooking.We can safely assume that our ancestors were grilling meats from the beginning of time. Travelling men hunted and cooked meat over fire, sometimes rubbing salt water, or available herbs on it.

Grilling is the cooking of raw foods in its basic form over direct fire or heat source, while barbequing is slow cooking over indirect heat. Hence, this slow cooking process infuses the barbequed meats with a delicious smokiness of the charcoal (if used as a heat source) and marinade.

The wonderfully rich subcontinent has a large menu encompassing traditional meat items. Countries like Pakistan, India, Bangladesh, Nepal, Sri Lanka, and other regional countries are more alike culturally than different, and the availability of spices, meats, dairy, fruits, vegetables and grains has played a key role in the evolution of the sub-continental cuisine.

The Encyclopedia of Meat Sciences furthers says;

These meat products have percolated down history and have metamorphosed into spicy ethnic Indian meats. The history of the Indian subcontinent depicts various culinary practices amalgamated into Indian spices and the Indian cuisine embodying the culture of the different settlers. The meats common to the region are kabobs, chicken tikka, biryani, curry, meat pickle, palao and dry salted meats amongst others.

For the tikka, after marination, the meat is cooked at a high temperature on a grill or an oven and charcoaled to give the authentic barbeque flavour. It is periodically brushed with fat to maintain a tender, juicy and moist texture to the bite.


In researching my world tour of grilling and barbeque, I discovered there was a barbeque belt that encircles the globe. Or more specially, that there are six grade barbeque zones. The largest continuous barbeque zone starts in Turkey and runs east through the Caucasus Mountains, Central Asia, Iraq, Iran, Afghanistan, Pakistan, and India.
The Barbeque Bible by Stephen Raichien says the following about grilled Tikka:

In the 13th century, the Moghuls lead by Genghis Khan spread their love of grilled meats as far west as turkey. The Arab world refined the idea and then shipped it back via the Moghul rulers to the Indian subcontinent and possibly beyond to Indonesia.


To make chicken tikka for Food Stories, I used Shazlee Auntie’s recipe. Easy to make and so delicious, here it is, from my kitchen to yours.

Ingredients

3 to 4 lbs. mutton (leg meat)
3 mugs basmati rice
6 oz. to 10 oz. oil
2 ½ to 3 large onions, sliced
4 teaspoons freshly chopped garlic and garlic
Salt to taste
Red chillie powder to taste
10 green cardamoms
½ to ¾ tsp. peppercorns
½ to ¾ tsp. cloves
2 to 4 cinnamon sticks
5 black cardamom pods
16 oz. to 20oz. yogurt
6 to 8 green chilies
½ bunch coriander leaves
Orange food colour (just a pinch)
8 oz. to 16 oz. water
Dash of lemon juice

Ingredients to be added to boiling rice

Salt to taste
4 bay leaves
4 cinnamon sticks
3 black cardamom pods
¼ tsp. black peppercorns
¼ tsp. cloves


Heat oil and add meat, 1½ sliced onions, ginger garlic, salt, red chillie and whole garam masala. Cook until half done, adding brown onions (fried earlier) yogurt and lemon juice. Once the meat is tender set aside. The biryanimasala is ready.Method

In a separate pot (colander) boil water adding whole garam masala and bay leaves.

Once the water comes to a boil, add pre-soaked rice keeping the rice to tender crisp phase, since we cook the rice completely in the dum phase.

Drain the rice, layer the pot with rice, topping with a layer of biryani masala, adding a second layer of rice.

Top with fried onions, sprinkle food colouring, cilantro, mint, a pinch ofgaram masala powder and 2 tbsp. kewra. Seal pot with foil and lid.

Notching full heat for five minutes and medium to low heat for 15 minutes to complete the dum.

Let it sit for 10 minutes, mix and serve.

Garnish with green chillie, mint and chopped cilantro. Serve with a side ofkachumer (chopped onion, tomato and green chillie salad) and raita.

 

 

Description!

I sat in the January cold of Michigan craving biryani, the painful realisation that my migration from Pakistan had taken me away from most desi delights.

Dejected, head bent I walked to the mailbox, battling the bone chilling wind and meandering the snow and then, I smelt it; the aroma of desi masalas.

I followed the smell to 70-year-old Fakhrunissa auntie’s apartment on the second floor. I rang the doorbell, and auntie warmly welcomed me to a delicious mutton biryani lunch.

The journey and evolution of biryani chronicled by Lizzie Collingham in Currystates,

The same process of synthesis went on in the kitchens. Here, the delicately flavored Persian pilau met the pungent and spicy rice dishes of Hindustan to create the classic Mughlai dish, biryani. One of the most distinctive Persian culinary techniques was to marinate meat in curds (yogurt). For biryani onions, garlic, almonds, and spices were added to the curds, to make a thick paste that coated the meat. Once it had marinated, the meat was briefly fried, before being transferred to a pot. Then, following the cooking technique for pilau, partially cooked rice was heaped over the meat. Saffron soaked in milk was poured over the rice to give it colour and aroma, and the whole dish was covered tightly and cooked slowly, with hot coals on the lid and around the bottom of the pot, just as with pilau. The resultant biryani was a much spicier Indian version of the Persian pilau. Nowadays, it is a favorite dish in the subcontinent at all wedding celebrations.

Famed Mumtaz Mahal is credited for the modern day biryani, she thought it to be a complete meal and suggested it for troop consumption, during wartime and peace.

The evolution of the biryani from pilau is fascinating.

History suggests that the dum method of cooking comes from the Persian style of cooking, and may have travelled to the Indian subcontinent from Persia through Afghanistan, or from ancient Arabia to Kerala through the Arabian Sea with traders.

 
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Nonetheless in Persian, birian means grilling or frying before cooking, hence the method to cook biryani. Today, we boil the rice before the process of dumbut tradiontionally, when biryani was prepared, the unwashed rice was initially fried in butter or ghee, before boiling.

It was believed that frying the rice gave it a nutty flavour and also burnt the starch, gelatinising the outer layer of the rice.

 

Separately, a lamb leg was set to sit in a marinade of curd, spices and papaya and then cooked to tenderness. Once the meat was cooked it was layered with the half cooked rice, infused with droplets of rose water, saffron and mace (these spices gave it a flowery and royal essence) and were then sealed in ahandi and set on low flame until the rice was fully cooked and plumped, and ready to be served.

Biryani has variations from different regions of the subcontinent, all claiming that their twist on it is the best.

It is so rumoured that before the advent of Mumtaz Mahal, Akbar the Great made Asfa Jahi the Nizaam of the great state of Hyderabad. The Nizaam wanted Hyderabad to own the royal dish, thus he had his kitchen give it a twist and the outcome is the legendary Hyderabadi biryani.

Tipu Sultan of Karnataka spread the biryani to Mysore, giving us the Mysoree biryani, but the most special biryani may be the one that does not have meat. The nawabs of the region hired vegetarian cooks to create the meatless biryaniand thus tahiri came to be.

Despite all the different twists to the dish; Sindhi biryani with potatoes,Memoni biryani with spicy masala, kacha gosht biryani cooked in whole garammasala spices sans tomatoes, it is actually Lucknow that lays the ultimate claim to it. The Awadhi dum biryani is another gift the nawabs gave to the northern part of India.


In the 1640s, Portuguese priest Fra Sebastian Manrique visited the subcontinent and wrote about the aroma of biryani in the Punjab, namely Lahore:The specialty of the Awadhi dum biryani is that the meat is half cooked and the dish is brought to cooking perfection through the dum pukth style of cooking, almost like the ancient times when berian was buried into the ground until the rice plumped.

This city of tents contained market-places, filled with delicious and appetising eatables… Among these dishes the principal and most substantial were the rich and aromatic Mogol Bringes [biryanis] and Persian pilaos of different hues… Nor did these bazaars lack the simple foods of the native and superstitious pagan; as to meet their taste many tents held different dishes of rice, herbs and vegetables, among which the chief place was taken by the Gujerat or dry bringe….[biryanis].

Today, I share with you auntie’s biryani recipe. It is just what an immigrantdesi needs to combat severe homesickness. Here it is, from my kitchen to yours.

 

 

Beef when combines with spices, yogurt and lemon juice it makes a perfect treat for everyone. Warm up the family and friends with scrumptious Beef Malai Boti.

Ingredients

  • Beef boti ½ kg
  • Tikka boti masala 2 tbsp
  • Ground ginger 1 tbsp
  • Red chili powder 1 tbsp
  • Garam masala powder 1 tsp
  • Salt to taste
  • Raw papaya paste 2 tbsp
  • Ground green chilies 4
  • Yogurt 1 cup
  • Oil ½ cup
  • Lemon 2
  • Fresh cream 1 cup

Cooking Directions

  1. Lightly flat beef boti with hammer.

  2. In a bowl put beef boti, tikka boti masala, ground ginger, red chili powder, garam masala powder, salt, papaya paste, green chilies and yogurt. Marinade it for half an hour.

  3. Put beef mixture in a pan and cook on slow flame until tender and water dries.

  4. Now add oil and cook till oil comes on top.

  5. Then add lemon juice and cream and simmer for 5 minutes.

  6. Serve delicious malai boti with roghani naan.

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Health and Safety

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Cooking Recipes

GAJAR, MATAR, AALO SABZI INGREDIENTS 2 cups chopped potatoes2 cups chopped carrots1 cup frozen or fresh peas1 teaspoon cumin seeds1 teaspoon mustard seeds1 onion, chopped1 tomato, chopped1 green ...
Category: Cooking Recipies 2017-12-06 05:44:09
Ingredients Lamb leg piece 1 kg weight Oil 4 tsp Yogurt ¼ cup Papaya paste 4 tbsp Lemon juice 2 tbsp Green chilies 2 tbsp (chopped) Crushed red chili 1 tbsp Ginger garlic paste 2 tsp ...
Category: Cooking Recipies 2017-11-20 06:17:05
Ingredients 10 chicken legs (whole) with barbeque cuts (skin off)1 cup yogurt2 to 3 tbsp. red chili powder (or to taste)Salt to taste6 to 8 tbsp. lemon juice½ tsp. ajwain (carom seeds) roasted and ...
Category: Cooking Recipies 2015-08-05 12:28:13

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As of Fri, 15 Dec 2017 16:49:37 GMT

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PIK Book

PIK Book

This book has been compiled to recognize the efforts of those Pakistanis who have dedicated themselves for the welfare of Pakistani community in Kuwait. Contact: +965 99520998

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