Lahore>Bus Routes

47

NIAZI SHAHEED CHOWK, QASOOR PURA, AZADI CHOWK, TAXALI GATE, BHATI CHOWK, ZILA KACHEHRY, SECRETARIAT, MAO COLLEGE, CHOUBURJI, GREEN BUILDING, VENICE CINEMA, SAMAN ABAD MORH, CHAPPAR STOP, BHALLAH STOP, BASTAMI ROAD, LYRIC, YATEEM KHANA CHOWK, SCHEME MORH, KALI KOTHI, HUMA-BLOCK FLATS, DUBAI CHOWK, GULSHA-E-IQBAL, FAROOQ HOSPITAL, BHAIKAY WAL MORH, SHEIKH ZAYED HOSPITAL, CAMPUS PUL, BARKAT MARKET, MARHIAN STOP, FAISAL TOWN GOAL CHAKKAR, SHOOL STOP, KOTHA PIND, NESPAK, AKBAR CHOWK, BARKAT CHOWK, ALKARIM CHOWK, NURSERY STOP, HAMADARD CHOWK, KOT LAKHPAT JAIL

56

PURANA RAVI PUL, PATROL PUMP, TAJ COMPANY, SANDA, GULASHAN RAVI MORH, SHERA KOT, BAKAR MANDI, SHEZAN FACTORY, CHOWK YATEEM KHANA, SCHEME MORH, KALI KOTHI, DUBAI CHOWK, FAROOQ HOSPITA, BHAIKAY WAL MORH, CAMPUS PUL, BARKAT MARKAT, KALMA CHOWK, MODEL TOWN MORH, GULAB DEVI HOSPITAL, MODEL TOWN KACHEHRY, KANCHI, GAZI ROAD, GENERAL HOSPITAL, CHUNGI AMAR SADHU, BARAF KHANA, RACE COURSE, GAWALA COLONY, KAHNA
55

NIAZI SHAHEED CHOWK, QASOOR PURA, AZADI CHOWK, TAXALI GATE, BHATI CHOWK, ZILA KACHEHRY, SECRETARIAT, MAO COLLEGE, JAIN MANDAR, JANAZ GAH, SADI PARK, BORH WALA CHOWK, MOZANG CHUNGI, LOS, SHAMA CINEMA, ICHHRA, SHAH JAMAL, GLAXY, REHMAN PURA, MUSLIM TOWN MORH, ABPARA, KARAM ABAD, NAQSHA STOP, BANK STOP, BHAIKAY WAL MORH, SHEIKH ZAYED HOSPITAL, NEW CAMPUS PUL, CAMPUS HOSTELS, ISLAMIC CENTRE, SHAH DI KHOEE, JINAH HOSPITAL, AKBAR CHOWK, LINK ROAD, MAIN MARKET TOWN SHIP
39

RAILWAY STATION, EK MORIA PUL, DO MORIA PUL, SHERAN WALA GATE, MASTI GATE, BADAMI BAGH, AZADI CHOWK, QASOOR PURA, LAKAR MANDI, NIAZI SHAHEED CHOWK, RAVI PUL, SHAHDRA MORH, MAQBARAH JEHANGIR



DAEWOO BUS 5

RAILWAY STATION, RAILWAY HQ, POLICE LINE, SHIMLA HILL, LDA PLAZA, FLATEES HOTEL, CHEERING CROSS, WARIS ROAD, MAZANG CHONGI, LAHORE COLLEGE, SERVICES HOSPITAL, KINNARD COLLEGE, ZAFAR ALI ROAD, FAVARA NO.1, MAIN MARKET, HAFEEZ CENTRE, LIBERTY CHOWK, CENTRE POINT, FIRDOUS MARKET, CAVALRY COMMERCIAL ZONE, CAVALRY GROUND, R.A. BAZAAR, DEFENCE MORR, WALTON ROAD, KAINCHI STOP,GHAZI ROAD, GENERAL HOSPITAL, CHUNGI AMAR SADHU, GENERAL HOSPITAL, GHAZI ROAD, KAINCHI STOP, MODEL TOWN KACHEHRY, GULAB DEVI HOSPITAL, KALMA CHOWK, DAEWOO BUS STAND, QADDAFI STADIUM, MUSLIM TOWN MORR, REHMAN PURA, GALAXY CINEMA, ICCHRA, SHAMA CINEMA, MAZANG CHONGI, WARIS ROAD, GANGA RAM HOSPITAL, CHEERING CROSS, LDA PLAZA, SHIMLA PAHARI, RAILWAY HQ, NAULAKAH CHURCH, RAILWAY BUILDING

9

RAILWAY STATION,Mcload Road,GPO,AG Office,Jain Mandir,Chowburgi,
Samanabad Chowk,Yateem Khana,Scheme More,Shah Noor Studio,Awan

Town, Multan Chungi, Thoker Niaz Baig

DAEWOO BUS 5A

A RAILWAY STATION, RAILWAY HQ, POLICE LINE, SHIMLA HILL, LDA PLAZA, FLATEES HOTEL, CHEERING CROSS, WARIS ROAD, MAZANG CHONGI, SHAMA CINEMA, ICCHRA, REHMAN PURA, MUSLIM TOWN MORR, QADDAFI STADIUM, DAEWOO BUS STAND, KALMA CHOWK, GULAB DEVI HOSPITAL, MODEL TOWN KACHAHRY, KAINCHI STOP, GHAZI ROAD, GENERAL HOSPITAL, CHONGI AMAR SADHU, GENERAL HOSPITAL, KAINCHI STOP, WALTON ROAD, DEFENCE MORR, R.A. BAZAAR, CAVALRY GROUND, CAVALRY COMMERCIAL ZONE, FIRDOUS MARKET, CENTRE POINT, LIBERTY CHOWK, HAFEEZ CENTRE, MAIN MARKET, FAVORA NO.1, ZAFAR ALI ROAD, KINNARD COLLEGE, SERVICES HOSPITAL, LOHORE COLLEGE, MAZANG CHONGI, WARIS ROAD, CHEERING CROSS, WAPDA HOUSE, LDA PLAZA, SHIMLA PAHARI, RAILWAY HQ, NAULAKHA CHURCH, RAILWAY STATION

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Shahi Tukre

Condensed milk 1/2 tinBread 8 slicesMilk 1 cupCornflour 1 tbspCardamom powder 1 tspMixed nuts 1 tbsp, choppedOil/ghee To frySugar 1 cupWater 1 cup



Make a paste of cornflour with some milk. Mix condensed milk with rest of the milk.Bring milk mixture to boil. Add cornflour paste. Cook stirring constantly until thick. Add cardamom powder, stir and keep aside.Prepare sugar syrup by boiling water and sugar together. Boil for some time.Strain and keep aside.Cut bread slices into two and deep fry in ghee/oil till golden brown. Immediately put the fried bread into sugar syrup. Dip for a minute. Remove from syrup and arrange in a serving dish.Top each piece of bread with 1 tbsp mixture of condensed milk mixture and nuts. Chill and serve.

Baisin Ki Tukriyan

Ingredients
- 500 g. baisin (gram flour) - 250 g. icing sugar - 250 g. ghee - 100 g. blanched almond, roughly chopped- 100 g. cashew nut, roughly chopped- 50 g. unsalted pistachio nuts, roughly chopped - seeds from 8 green cardamoms - 1\2 tsp. ground cardamom- 4-5 silver leaves (optional)
1. Heat ghee in a heavy based pan over low heat. Add cardamom seeds and baisin. Stirring all the time, fry these for about 1\2 an hour or until it is brown in color (fry the baisin on low heat, otherwise it will burn ). 2. Add the sugar, almond, cashew nuts, pistachio and ground cardamom. Mix well and stirring frequently cook for 10 more minutes. Spread evenly in a tray and leave it to cool completely for several hours or preferably overnight. Cut into squares or diamonds. Decorate with silver leaf and chopped nuts, if you wish. Store in an air tight container.

Baked Egg Halva

Ingredients
- 4 eggs, separated - 250 g. khoya- 150 g. sugar- 3 tbsp. blanched almond, chopped - few strands of saffron- 1\2 tsp. ground green cardamom - 1 tsp. vanilla essence 1. Grease a 7 inch square cake tin. Dissolve saffron in 1 table spoon of milk. Put egg yolks and sugar in a bowl and beat together until pale and fluffy. Add khoya and beat until smooth, then stir in the almonds, cardamom's powder, saffron and vanilla essence.2. Using an electric whisk, whisk egg whites until thick and creamy. Carefully fold into the yolk mixture. 3. Pour into a prepared tin and bake in the oven at 350F, mark 3 for 30 to 35 minutes or until a knife inserted in the centre comes out clean. Cut into squares and serve with fresh fruit.

Baked Egg Halva

Ingredients
- 4 eggs, separated - 250 g. khoya- 150 g. sugar- 3 tbsp. blanched almond, chopped - few strands of saffron- 1\2 tsp. ground green cardamom - 1 tsp. vanilla essence 1. Grease a 7 inch square cake tin. Dissolve saffron in 1 table spoon of milk. Put egg yolks and sugar in a bowl and beat together until pale and fluffy. Add khoya and beat until smooth, then stir in the almonds, cardamom's powder, saffron and vanilla essence.2. Using an electric whisk, whisk egg whites until thick and creamy. Carefully fold into the yolk mixture. 3. Pour into a prepared tin and bake in the oven at 350F, mark 3 for 30 to 35 minutes or until a knife inserted in the centre comes out clean. Cut into squares and serve with fresh fruit.

Besan Sooji ka Hulwa

Ingredients
- Besan (Gram Flour) 1 cup- Sooji (Semolina) 1 cup- Dry milk powder 1 cup- Oil 3/4 cup- Sultanas 2 Tbsp- Desiccated coconut 2 Tbsp- Sugar 1 cup- Water 1 cup- Cardamom powder 1/2 tsp. -boil sugar and water-fry besan in oil for 5 minutes-add the sooji-fry till it gives off an aroma-add the sultanas and cardamom powder-take off the heat and mix in milk powder-put on fire again and pour in hot syrup-increase heat to medium and stir vigorously till oil separates-pour in a shallow greased dish and garnish with coconut-on cooling cut into pieces and serve as a dessert or for a snack

Besan kay Ladoo

Ingredients
- 4 cups gram flour- 1 cup ghee- 2 cups sugar- 1 tsp. powder cardamom- 1\2 cup chopped almonds and pistachios- Silver leaves to decorate, (optional) 1. Heat ghee in a heavy based saucepan. Add the gram flour and fry it on a low heat stirring constantly, until light brown. Cool slightly.2. Add sugar and cardamom, mix well. Add chopped almonds. 3. Shape into ladoos, decorate with silver leaves and serve.

Burfee

Ingredients
-1 liter Milk -A pinch Alum powder -40gms. Sugar -100ml Alphonso Mango (fresh pulp) -1/8th of a tsp. Cardamom (powdered) -A few drops Kesar color -For decoration Pistachios 1. Boil milk, sprinkle alum power and add sugar. When it reduces to 1/3rd, add mango pulp. When it forms a soft ball consistency, add cardamom powder and color. 2. Cool it and mold it in the shape of a mango.
3. Decorate as desired.

Channay Ki Dal Ka Halva

Ingredients
-2 cups channa dal- 2 cups sugar- 3 cups milk powder- 50 g pistachios- 20 cardamom's seeds, crushed- 50 g almonds- 1\12 cup ghee- silver leaf (varak) for decoration, optional 1. Drain the soaked lentil and wash well. Place lentil in a saucepan, add water and boil rapidly for 5 minutes then lower the heat and boil for a further 1\2 an hour or until tender and all the water from the lentil has evaporated.2. In a chopper or food processor grind the lentil to a smooth paste.3. Heat oil in a heavy- based saucepan. Add cardamom seeds, stirring all the time fry it for a few seconds.4. Add lentil, sugar and milk powder and stirring continuously, fry the mixture until ghee is first absorbed by lentil and then released. The halva is ready when ghee begins to separate and color changes to light brown about 25-30 minutes.5. Transfer halva to a tray or a baking sheet and spread it out into a thickness of no more than 1\2 inch. Leave it to cool down. as soon as it begin to set, cut it into squares or diamonds and leave it to cool completely for several hours.6. Decorate with varak, sliced pistachios and almonds. Lift off the halva with a spatula and arrange on a serving dish.

Chum Chum Sweet

Ingredients
- 4 litter milk- 1 kg sugar- 10 g alum(phutkari)- 1/2 tsp. saffron- 10 almonds- 10 pistachio nuts- few drops of kewra essence
1. Heat the milk in a deep pan over high flame to boiling point. Add the alum powder to curdle. Remove it from the flame quickly otherwise the cheese will become hard. Pour it into the muslin bag or a thin cloth & allow to drain water. Press the bag & leave to drain for several hours. 2. Add saffron powder in the paneer. Mix it well & make small triangular chum chum.3. Boil sugar in 2 1/2 cups of water to prepare solution (aik tar ka sheera). Carefully drop in the chum chum4. Cook for half an hour over low flame.5. Put the chum chum in a plate and make cream circles in their center. Garnish with sliced pistachio nuts and kewra essence.

Mango Squash

Ingredients
- 2 kg mango pulp- 2 kg. sugar- 1 litre water- 2 g. potassium meta bicarbonate- 25 g. citric acid

1. Place mango pulp and water in a blender and blend well. Keep aside in a glass bowl.2. Boil 2 cups of water and sugar in a saucepan. Simmer about 15 minutes or until thick syrup is formed. Put aside to cool.3. Mix together the mango mixture, sugar syrup, potassium meta bicarbonate and citric acid in a large glass bowl and stir well with a plastic spoon. Store in sterilized glass bottles.4. To serve, Add some crushed ice to the individual glasses, pour 4-6 tablespoons of the juice and dilute to taste with cold water.

Mango Milk Shake

Ingredients
- 1cup fresh or frozen mango pulp, chilled- 1\2 tsp. vanilla extract- 2 cups milk, chilled- 3 cups vanilla ice cream 1. Place mango pulp, vanilla extract and 1 cup milk into a blender and blend until smooth. Add vanilla ice cream, with the motor running, add remaining milk and blend, until it is thoroughly mixed. Pour the shake into the glasses with a straw. Serve immediately.

Mango Lassi (Yogurt Drink)

Ingredients
-1 cup Diced fresh mango-1/2 cup Orange juice (chilled)-3 tbsp Pure honey-2 cup thick yogurt (chilled)-1 pinch Rose petals (optional)
1. Combine mango, orange juice and honey in blender. Blend for 1 1/2 minutes.2. Pour yogurt into processor and blend until it has expanded and become frothy.3. Pour into chilled glasses. Garnish with the rose petals if you want. 4. Serve immediately.

Lychee Sherbet

Ingredients
-24 Lychees -1 pk Gelatin (unflavored) -1/4 cup Water (cold) -1/3 cup Milk -1/2 cup Sugar -1 cup Half-and-half -1 tsp. Lemon juice
1. Peel and seed lychees. Squeeze lychees through 2 thickness of cheesecloth to obtain 1 cup juice. 2. Sprinkle gelatin over cold water and let stand 5 minutes. Scald milk, add soaked gelatin, and stir until thoroughly dissolved. Add sugar, mixing well. Cool.
3. Add milk and half-and-half. Stir in lychee and lemon juice.
4. Freeze in ice cream freezer.

Lassi (Yogurt Drink)

Ingredients
- 4 cups yogurt- 1 cup milk- 1 cup sugar- crushed ice
Place all the ingredients expect ice into blender and blend at high speed until well blended.Add crushed ice to individual glasses, pour the prepared lassi on top and serve immediately.

Lemonade ( Fresh Lime Drink )

Ingredients
- 500 ml water or soda- Juice of three large lemons- 1/4 cup sugar- 1/4 tsp. salt- Pinch of black pepper powder- Crushed Ice- Couple of Lemon slices to decorate

- 1. Mix together water or soda, lemon juice, black pepper and sugar. Stir well to dissolve sugar.
2. Few spoons or crushed ice in a tall glass, pour lemonade, decorate with slice of lemon and serve.

Kashmiri Chai (Green Tea , Subz Chai , Gulabi Chai)

Ingredients
- 6 tsp. green tea leaves- 15-20 seeds of green cardamom plus 1\2 tsp. ground cardamom- 1\2 tsp. bicarbonate of soda - 1\2 ltr. full cream milk - Fresh cream ( malai)- 6 tsp. ground pistachio- 6 cups water- salt to taste 1. Pour water in a heavy based large pan. Add tea leaves,salt, seeds of green cardamom and bicarbonate of soda. 2. Bring to boil reduce heat and simmer briskly for 45 minutes or until it reduces to 1\3 its quantity.3. While it is still boiling pour in it about 2-3 cups of cold water or enough water to make four cups in all. Bring to boil and simmer for 4-5 minutes. Remove from heat, strain and keep aside.4. Boil the milk with ground cardamom over low heat. Pour prepared tea water (Qahwa) in the milk. Bring to boil, add salt and simmer for 3-5 minutes over low heat.Remove from heat and pour into 6 cups.Pour 1 tablespoon of cream or malai. Sprinkle 1 teaspoon of pistachio over it.Flavor of the tea depends on the quality of the green tea leaves.If you like to serve it in Kashmir (B.J) style then serve it with Kulcha / Nan or Hunter beef.

Ice Cream Soda With Lime And Ginger

Ingredients
- 1 cup fresh lime juice- 11\2 cup sugar- 2 tbsp. chopped ginger- 6 cups sparkling water, chilled- 6 scopes vanilla ice cream- Lime slices to decorate 1. Cook lime juice, sugar and ginger in a medium saucepan over low heat until sugar dissolves. Increase the heat and bring to boil. Simmer for 2 minutes, remove from heat and keep aside to cool completely. Strain syrup into a small bowl.2. Pour 4 tablespoons syrup into each of 6 tall glasses, then add 1 cup sparkling water. Stir to blend. ( Add additional syrup to taste, if desire.)3. Top each glass with 1 scope ice cream. Garnish with lime slices and serve immediately.

Hot Chocolate Drink

Ingredients
- 175 g. semisweet chocolate, break into small pieces- 2 1\2 cup heavy cream- Pinch cinnamon- Whipped cream 1. Melt chocolate pieces in a double boiler over hot water.2. Add the cream and stirring constantly bring to boiling point. 3. Add the cinnamon and pour in 4 cups. 4. Top with whipped cream.

Fruit Slush

Ingredients
- 2 ripe banana, sliced- 12 strawberries- 1cup orange juice - 3cups ice cubes Place bananas, Strawberries, orange juice and ice cubes in blender and blend until thick and smooth. Serve immediately.

Fruit Punch

Ingredients
- 1\2 cup sugar- 1\4 cup water- 2 cups pineapple juice- 1 cup guava nectar - 2 cups papaya pulp - 1\4 cup fresh lime juice- 1\4 cup fresh orange juice- Crushed ice- mint leaves and lime slices for garnishing
1. Cook sugar and water in a small saucepan over low heat, stirring until sugar dissolves. Increase the the heat to high and bring to boil. Simmer for 1 minute and keep aside to cool completely. 2. Mix syrup, juices and nectar in a blender at high speed until liquefied. Chill thoroughly. 3. Fill the glasses with crushed ice, pour in the juice and garnish mint and lime.

Fruit Cocktail

Ingredients
- 2 cups fresh fruit cocktail- 1 can regular 7up- Crushed ice This drink must be prepared right at the time of serving to give the feeling it deserves. Firstly put the empty glasses in the freezer 15 minutes prior to serving. This will give them this frosty look, people would love !
By the time you want to serve the drink, get the glasses from the freezer, hold them by bottom and put them on the serving tray. Put two table spoons of crushed ice. Fill half of the glass with fresh fruit cocktail. Do the same for all the six glasses. Now open the can of 7up and start pouring the soda in to the glasses. Pour soda in glasses from at least distance of two inches so you get top filled up with bubbles. That’s all. Give it a try, you will love it….serves: 2

Frozen Passion Fruit Punch

Ingredients
- 3 cups pineapple juice- 1 1\2 cups frozen lemonade- 1 1\2 cups frozen orange juice- 1 1\2 cups water- 3\4 cup sugar- 8 scopes of vanilla ice cream- 2 cups Frozen strawberries- fresh strawberries and lime slices for garnishing Blend first 5 ingredients in a large pitcher until sugar dissolves. Add strawberries and ice cream, stir once. Pour punch into tall glasses with at least two strawberries and a scope of ice cream. Garnish with fresh strawberries and lime. Serve immediately.

Falsay ka Shurbat (BLACKBERRY DOWNPOUR)

Ingredients
-2 cup Blackberries-2 1/2 cup Water-Raw sugar -- to taste-1 pn Sea salt -- small pinch-Crushed ice, to serve-Pineapple slices -- to garnish
Soak the blackberries in the measured water overnight.Mash the blackberries into the water, then put themixture through a sieve. Add sugar and salt and mixthoroughly. Refrigerate the mixture for about 30minutes. Serve in tall glasses, topped with crushedice and garnished with pineapple.

Egg Nog

Ingredients
- 4 whole egg - 4 tbsp. superfine sugar - 1\4 tsp. salt - 1 tsp. vanilla - 4 cup milk - Nutmeg for garnishing 1. Beat the eggs with the sugar and salt. 2. Pour into four 10-ounce highball glasses. Add vanilla and milk and stir to mix. 3. Sprinkle a little nutmeg on top.
Note: If you are allergic to eggs, then do not prepare this recipe.

Cold Coffee

Ingredients
- 1 cup milk- 3 tbsp. instant coffee- 1\2 cup chocolate ice cream- few cherries or strawberries
1. Combine milk and instant coffee beverage mix in blender, blend until dissolved. 2. Add ice cream and blend until smooth. 3. Garnish with grated chocolate and cherries or strawberries

Chocolate Milk Shake

Ingredients
For Chocolate Syrup:- 1 1/2 cups sugar- 1 cup water- 1/2 cup unsweetened cocoa - 1 tsp. vanilla extract
- 8 tbsp. milk- 6 cups vanilla ice cream
Make Syrup:1. Cook sugar and water in a small saucepan over low heat, stirring until sugar dissolves. Increase heat to high and bring to boil. 2. Place cocoa and vanilla in small bowl. Gradually whisk in sugar syrup. Return mixture to same the saucepan. 3. Bring to Boil, whisking constantly, simmer for 1 minute. Pour into a bowl, cover and keep aside cool completely. Chill at least 1 hours, until cold. Assembly:Place 6 tablespoons chocolate syrup, 4 tablespoon milk and 3 cups ice cream into blender and blend until smooth. Pour into 2 glasses. Repeat with remaining syrup, milk and ice cream.

Banana And Strawberry Milk Shake

Ingredients
- 2 ripe bananas, peel and sliced- 10-12 frozen strawberries, sliced- 1\2 tsp. vanilla extract- 3 cups milk, chilled- 3 1\2 cups vanilla ice cream 1. Place bananas, strawberries and 1 cup milk into a blender and blend until smooth. Add vanilla ice cream and vanilla extract, with the motor running, add remaining milk and blend, until it is thoroughly mixed. Pour the shake into the glasses with a straw. Serve immediately.Serves: 4

Banana Milk Shake

Ingredients
- 2 ripe bananas, peel and sliced- 1\2 tsp. vanilla extract- 2 cups milk, chilled- 3 cups vanilla ice cream
- 1. Put bananas, vanilla extract and 1 cup milk into a blender and blend until smooth. Add vanilla ice cream to the banana milk. With the motor running, add remaining milk and blend, until it is thoroughly mixed. Pour the shake into the glasses with a straw. Serve immediately.Serves: 4

Angoor ka Sherbet

Ingredients
-225 g Grapes, green, seedless- 3 tb Castor sugar finely ground- 1/2 ts Pepper, ground- 1 ts Cumin seeds roasted &ground- 1/2 ts Salt- 2 ts Lemon juice- 3 cWater, chilled 750 ml- Mint, fresh few sprigs Wash grapes and crush them thoroughly. Pour in water.Mix well. Strain through a sieve. Add all the seasonings. Mix well. Chill. Serve, garnished with mint leaves.

Vanilla Milk Shake

Ingredients
- 1 cup milk , chilled- 21\2 cups vanilla ice cream- 1 tsp. vanilla essence This drink must be prepared right at the time of serving. Few hours before preparing the drink,
put the empty glasses in the freezer. This will give them this frosty look, people would love !Place the vanilla ice cream and extract into a blender. With the motor running, add the milk,
until it is thoroughly mixed. Get the glasses from the freezer, put them on the serving tray. Pour the shake into the glasses
with a straw. Garnish with grated chocolate and maraschino cherries. if desired. Serve
immediately.Serves: 2.

Home tips

Don't store potatoes near onions!
Potatoes rot quickly if stored near onions.

Refrigerate flour
Storing flour in an airtight container and refrigerating it doubles their storage time.

Storing Mushrooms
Cover mushrooms with a damp cloth or in a paper bag with holes poked in the cloth/bag for ventilation.This will keep them dry. Refrigerate for long life.

To preserve ginger-garlic paste
Fry them in oil before grinding and store in the same oil.

Store peeled potatoes
Mix a tsp. of vinegar in cold water and keep the potatoes in it. This will keep them fresh for 4 -5 days.

Store chili powder for longer
By keeping a piece of asafetida in the same container you can store chili powder for longer.

Preserve dry fruits and sugar
All you have to do is add a couple of cloves to the same container as the dry fruits. Same goes for sugar.

Keep ants away from honey
Adding a few peppercorns to the bottle of honey will keep them away.

Keep fruits & vegetables fresh longer
Wrap them in newspaper before storing them in the fridge.

Preserve coriander leaves or curry leaves
Keep them in a muslin cloth bag in the refrigerator. They will remain fresh for a longer time without getting discolored.

Freshen slightly withered coriander leaves
If placed in a polythene bag and stored in the fridge these will freshen overnight.

Keep green chilies fresh
While storing green chilies, remove the stems. This will help the chilies to stay fresh for a longer time.

Store green peas for 2 years
Tie the shelled green peas in a cloth and dip in boiling water for three minutes. Then dip in chilled water for three minutes. Dry under the fan till the extra moisture is removed and then pack into airtight jars or sealed packets. Freeze and use when peas are too costly. They will not spoil for 2 years.

Keep fried papads chips and biscuits fresh and crisp.
Put them in a polythene bag and store them in a refrigerator to keep them fresh for a long time.

Protect rice from insects
Dry 50 g. of mint leaves, powder them and add to 10 kg. Of rice. Not only will the mint leaves keep insects at bay, they will also impart a delicious flavor to the cooked rice.

Preserve eggs for a longer period
!) Wash the eggs and put them slowly in a container full of lime water or mustard oil. The eggs will not only be preserved for long - they will not get spoiled either.

2) For storing eggs for longer time say for about 30-40 days , you should apply any cooking oil with the help of brush on the egg shell.Inshaallah, they will stay for long time. Mariya K.S.A

Home tips

Bite a clove to ease a toothache

Biting on a clove or rubbing clove oil on the tooth cavity itself will relieve the pain.

Suffering from bad breath?

Chewing on "saunf" makes your breath fresh and removes strong odours.

Have honey for an itchy throat?

Having honey will relieve the itchiness as it moisturizes the throat passage and has curative properties.

Constipated?

Have an apple to cure constipation.

Suffering from acidity?

Chewing on a few tulsi leaves will relieve burning, nausea and gas. For those with a sensitive stomach - add tulsi in any recipe using tomatoes.

For clearing sinuses and blocked nasal passages

Boil Eucalyptus leaves and steam with the same water. Alternately, add a few drops of eucalyptus oil to hot water and steam.

Home tips

Boiling Pasta & Noodles
Boil pasta/noodles in plenty of water and remove just before it is fully cooked. They continue to be cooked even after it is removed from flame and drained.

Serving Boiled Noodles later
If noodles/pasta has to be used after some time, then refresh the boiled noodles in cold water and drain. This way they will not stick to each other.

Instant Lemonade
Pour lemon juice with sugar and a little salt into ice trays, to make cubes which can be used for instant lemonade.

Making potato cutlets?
When boiling potatoes for cutlets add the salt to the water itself as potatoes absorb salt better this way.

Home tips

Hurry to cook 'dal' ?
Add a little oil and turmeric powder to the dal before placing it in the cooker. It will get done in 10 minutes flat.

Boil potatoes faster
Peel and cut potatoes and boil them in water to which a little vinegar is added . They will be done in no time and will retain the texture as well.

Retain the green of vegetables
Green vegetables lose colour if subjected to continuous heat. So, don't overcook them.

Home tips

Okra will not stick to the vessel
Adding a spoonful of curd to the Okra while cooking while ensure that they do not stick to the vessel or turn black.

To remove excess oil in any fried vegetables
Sprinkle a little gramflour over the vegetables. Gramflour absorbs the excess oil and makes the vegetable tastier.

Curry turned out a bit oily and pungent ?
Take two bread slices and powder them coarsely. Add this to the curry and mix well. Bread absorbs the excess oil and spice.

Home tips

Make a soft fluffy omelet
Heat a non-stick pan and add a little more butter than usual. Now beat the egg and stir briskly (even while frying) with a fork. This way more air goes in your omelet, making it light and fluffy. Fry till done and serve hot.

Prevent onions from burning, frying
Add a little milk to onions while frying, this will help retain a rich colour and prevent them from burning.

Cook pulses like chana etc. even if you have forgotten to soak them overnight.
Just put the chana in a flask full of boiling water for an hour. They are ready for cooking.

Islamic