Arabic Bites

    Bicep Curls for slim your Arms Image source pinterest Whenever you want to find exercises for slimming your arms, it's important to focus on your biceps . Bicep Curls are great for that, and they're easy to do. You need some small weights , and you can start really small if you need to, gradually working your way up to something heavier. 2-3 pounds weights fall right in the middle. Anyway, your back needs to be straight, you hold the weights with your palms facing forward, and you curl each hand to your shoulder. This Challenge is designed for 7 days, but don't stop there! You can easily incorporate these  routines into your daily normal workout week once the challenge has ended. After the 7 days  The challenge, you can choose two workouts to do each week. Any of these routines can be done  easily at home or in the gym.  Remember, and follow your routine plan. DIET PLAN is a key role in the fat loss and  ultimately how the body looks. 

Recipe Shared By Mumtaz Vazir This innovative recipe of Chicken cone looks so deliciously yummy u can have it with tea or just like that..kids and adults will love this do try and share with your friends and family.. For filling you can use sweet or spicy filling :) Ingredients 2 Cups Flour 2 Tsp Full dry yeast A Pinch each salt & sugar 2 tbsp Oil Method Make stiff dough with warm milk Keep for 3 hours Then roll on cone and bake for 20 minutes Remove the cone while still warm fill the cone with ur desired filling( I filled it with some chicken)

Kofta Curry This delicious Recipe is shared by our Member Ayesha Rizwan.. Kofta Curry Ingredients Meat mince 1/2 kg Salt Curd Ginger garlic paste Red chilli powder Turmeric powder Cumin powder Coriander powder Garam masala powder  Onion 2 medium  Green chilli Coriander leaves Mint leaves Oil Water Method For Making Koftas Take Mince meat 1/2 kg clean wash & remove excess water and grind it and add salt,ginger garlic paste,red chilli powder,turmeric powder,cumin and coriander powdre,garam masala powder.1 onion medium size green chilli, coriander and mint leaves mix well and make koftas and keep aside. In a pan add oil and put whole garam masala also add 1 medium chopped onion fry till brown add ginger garlic paste,turmeric powder,salt, red chilli powder mix well and cook for 1 minute now add curd mix well and cook till oil separates now add half glass water coriander and mint leaves when it boils lower the flame and add koftas a

WEEK-2 DIET PLAN Hi  ladies... Hope you all loved  WEEK-1 DIET PLAN ,   So here you go I'm sharing 2nd-week diet plan hope and wish you all the best for this diet week as you all have showed interest and followed this diet week plan 1... I have taken this diet plan from  Week Diet plan Image sources flickr   8:00 AM-(As soon as you wake up )-2 glasses of lukewarm water with 1tsp honey & lemon (if allergic to honey/lemon then you can have green tea) 5 soaked almonds with the skin. 1 kali mirch.(black peppercorn) 9: Am- 1 toast brown bread with Amul butter/hung curd dressing/ salad and chutney 11:30 Am- One Fruit of your wish   except banana and mango 1:30 PM - A small plate of salad before starting the meal. 1 sandwich (2 brown bread with paneer filling, if you are vegetarian and egg whites, if you are a non-vegetarian.) 5:00 PM - 1 Cup of milk or tea/coffee with 2 biscuits 7:30 PM - A small plate of salad before starting the meal. 1 bran

Week- 1 Diet Plan  Image sources womensfitness 8:00 am (as soon as you wake up )- 1 glass of lukewarm water with 1 tsp of honey & lemon(if allergic to honey/lemon then you can have green tea) 5 Soaked almond with skin. 1 black  peppercorn  (kali mirch dana) you don't have to chew it just swallow it down.  9:am-1 toast (brown bread) with amul lite butter/hung curd/salad and chutney  11:30 am - one apple or any fruit ( except Banana and mango..)  1:30 pm - A small plate of salad before starting meal. you can have cabbage,cucumber,beetroot,onions,with coriander leaves.The fiber in the salad fills you up which in turn prevents false hunger that makes you overeat. 1 barn chappati (mix wheat flour and wheat bran in equal proportions.) with 1 bowl (normal size bowl) of dal. Generally at my place dal is cooked at night so i used to store the dal made at night for the other days lunch, you can do the same . 5:00 pm - 1 cup of milk or coffee with 2 biscuits (just simp

Mooli Parathas taste good through the year, but they are magical during the winters. so do try Recipe By my sister Hajra.. Ingredients Radish- 4 small sized or 1 1/2 cup grated  Wheat Flour- 2 cups  Turmeric powder- 1/4 tsp   Onion- 2 tbsp chopped finely  Red Chili powder- 1tsp Coriander powder- 1.5 tsp Garam masala powder- 1/4 tsp  Jeera-1/2 tsp  Coriander leaves- 1 tbsp chopped finely Chat masala 1 tsp Salt- to taste Oil/Ghee for the paratha Water- as required to form the dough Method In a mixing bowl add wheat flour, salt. Then add water (I added the drained radish water) little, gather to form a while. Peel and grate radish and measure it in cups then transfer it to a colander. Then crush it with your hands to remove excess water. Heat oil in panThen add onion let it slightly brown. Then add radish Heat oil in the pan.Then add onion let it slightly brown. Then add radish along with spice powders along with salt. Mix we

khasta kachori is deep fried puffed pastry with spicy tangy moong dal stuffing. You can substitute moong dal with split urad dal also.Serve this kachori with yogurt and different chutneys topped with sev. By Hajra  Ingredients  For the dough  Plain flour-2 cups  Salt-1/2tsp Melted Ghee(clarified butter)-1/4cup  For the filling  Moong dal-1/2cup(soaked for 4 hours and coarsely grinded)  Cumin seeds-1tsp  Fennel seeds-2tsp  Ginger green-chilli paste-1tsp Chilli powder-1tsp  Garam masala-1tsp  Mango powder(amchur)-1tbsp  Cashewnuts-10-15 Oil-3tbsp  Salt to taste Method For the dough Add Plain flour and ghee together and rub the ghee into the flour so that it looks like wet sand .now slowly add water and knead into semi-smooth dough.keep it covered with a wet cloth for 15minutes. after 15 minutes.knead your dough well.divide the dough into 12 equal parts. For the filling. Heat oil in a pan and add cumin seeds.when the seeds start to crackle, add soaked-grind

This is the first cake i ever made. Great basic cake for making kids' lunch boxes. By Hajra Ingredients 185 Grams Butter softened 1 Cup Caster Sugar 1 tsp Vanilla Essence 3 egg large 2 Cups Self-raisingFlour 1/4 Cup Milk Method Preheat Oven to 180 C and grease a 20 cm cake tin well. In a large bowl, beat  the butter , sugar and vanilla essence together with an electric mixer or whisk untill light and creamy. Add the eggs one at a time and beat well after each addition. Shift the flour over the mixture alternately with the milk, adding a third at a time. Stir in lightly. Spoon batter into prepared tin and bake for 50-60 minutes or until a skewer pulls clean from the middle of the cake. Cool cake in tin for a few minutes before turning out onto a wire rack. Cake cab be iced or dusted with icing sugar if desired. I did my cake icing with nutella n decorate with m&m's....(let your kid do the decoration they will enjoy doing it. ) :)

Rava Cake is a delicious fusion of Indiana flavour in Arab recipes. Semolina or Rava was always used in Indian cooking, especially in deserts like halwa and sweet snacks.Here today I'm going to share very easy and basic recipe of   Eggless Rawa Cake. Eggless Cake has pure Indian flavours and a beautiful grainy and dense texture. With a hint of  Cocoa powder and lovely flavour of ghee, this cake is best had by itself, without any need for frosting Ingredients 5 Cups fine Semolina or Suji Rava 1 Cup milk 1 Cup Sugar 1 Cup Beaten Curd 1/2 Cup Ghee 1/2 tsp Baking soda 1 tsp Cocoa Powder (can use Vanilla essence also) Method Soak the semolina in warm milk for at least 20-30 minutes. Beat the Curd with the Sugar, till the sugar dissolves Add the baking soda, ghee and the soaked semolina, along with Cocoa Powder and beat till smooth. Pour the mixture into the baking tin with ghee and dust with some fine rava or flour. Pour the mixture into the baking tin. Ta

Shorba/ Hyderabadi Marag Marag is actually a famous Arab dish which became very popular in hyderabad.It is one of the must have starter at hyderabadi weddings.People love hyderabadi Marag for its tender meat and exceptional flavour. Must try during Ramadan for Saheri :) Ingredients Meat with bone 1/2 kg Ginger garlic paste 3 tbsp Turmeric powder 1/4 tsp Onion 1 medium Green chilli paste 1 tsp Curd 3 tbsp Milk 200ml Cream  2-3 tbsp Coriander powder 1 tsp Cumin powder 1 tsp Garam masala powder 1 tsp Black pepper powder 1-2 tsp Coriander leaves 1 bunch Mint  leaves 1/2 bunch Salt Coconut powder 2 tbsp Roasted cashew nut (handful) 4 tbsp Roasted chirongi 1 tbsp Ghee 3-4 tbsp Whole Garam Masala 1/4 tsp shahzeera 1 aniseed flower 2 cinnamon sticks 1 bay leaves 4 green cardamom 5 cloves 10-15 peppercorns Method Dry roast cashew, coconut & chirongi, and grind them to a paste with coriander leaves. Saute whole garam masala in hot ghee for 3 mi

Tried Recipe of Oats Mutton Harees/Daleem  of Ayesha Rizwan Ingredients Mutton or Chicken  1\2 kg  Oats 4 cups  Lemon 2  Coriander leaves 1/2 cup Mint leaves 1/2 cup Fried Onions 1 cup  Ginger-garlic paste 2 tbsp 4 cardamom 4 cloves 1/2 tsp shazeera  1Cinnamon stick  Roasted coconut powder 1/2 cup Curd 1 cup Garam masala powder  1 tsp Green chilli 5  Salt Red chilli powder 1 tsp Turmeric powder 1/2 tsp Black pepper powder 1 tsp Water as required Oil 4 tbsp Method In a pressure cooker add oil, mutton, curd garam masala powder, salt,red chilli powder, turmeric powder,ginger garlic paste,1 cup water and 4 green chillies. Cover it with lid and cook till 4 to 5 whistle or till mutton is cooked. Remove the mutton and grind it less than a minute add mutton to the pressure cooker now add roasted coconut powder and 2 tbsp of fried onion. Add coriander and mint leaves to mutton and cook for 5 minutes. Take a large deep vessel  adds Oats

This Delicious Cup Cake Recipe is shared by our Member Musthaq Shemu One of the active member of our Page Arabic Bites..She learns to make Frosting/ Decorating from our page mashallah :) .. I'm so happy to share her yummy n cute cupcake with all o you... Special thanks to Musthaq Shemu who always share her best and delicious recipes with us... Ingredients All purpose flour 250 grams Unsalted butter 225 grams Sugar Powder 250 grams Eggs 4 Milk at room temperature  3 tbsp Vanilla Extract 1tsp Baking Powder 2  1/2 tsp Method Beat the butter and sugar and make it creamy. Add eggs one by one and beat with whisk or beater. Add half flour which is sifted together with baking powder and whisk. Add milk and vanilla extract and mix it well. Add remaining flour and whisk it. Bake in preheated oven. Note: You can make 12 cupcakes using half cake batter. I made the Raisin Cake from other half cake batter, drizzling some raisins from remaining half of the batte

Mango Frozen Yogurt Must try very easy to make and loved by everyone :) outstanding! Ingredients Mangoes 2 Chopped Sugar Milk 1 cup Chilled Water 1/2 Cup Cardamom powder 1/2 tsp Hung yogurt(thick curd ) 1 1/2cup (place curd in freezer before  you start to make this recipe at least for half an hour before) Method Chopped mangoes and grind them and add half cup water. Now add sugar, milk and 1 cup frozen yogurt (thick curd) and again grind it. Take half cup yogurt and mix 1 tsp sugar and mix sugar until it dissolves in yogurt. Take the long glass and add 2tsp of yogurt in a glass then layer with mango juice. Lastly on top of the juice add the leftover yogurt and sprinkle cardamom powder and serve it chilled.

A traditional Hyderabadi Salan is made in a Shallow wide flat bottom vessel. The salan is a sealed in this vessel and kept on low fire to cook with all the flavours trapped inside to give that authentic rich taste. Ingredients Green Chillies thick & long - 250 gm For dry paste/masala: Till/Sesame Seeds 1/2 cup Groundnuts 1/2 cup Dry desiccated Coconut 3/4 cup Dry roasted Coriander Seeds/ Dhania powder 1 tsp For Gravy: Oil 1/2 cup Onion 3 large sliced slightly thick into semi Circular rings Ginger garlic paste 2 tsp Salt 1 tbsp Red Chilli Powder 1 1/2 tsp Turmeric 1/2 tsp Cilantro 3 tbsp Thick Tamarind pulp 3tbsp For Tempering/Baghaar: Cumin Seeds 2 1/2  tsp Curry leaves  2 Springs Mustard Seeds 1/2 tsp Method Wash, drain, then pat dry and slit the green chillies. Shake the seeds off the chillies to remove the extra spiciness (use gloves while you work with chillies). Keep the stems intact. Keep aside. Heat a small non-stick frying pan over medi

Delicious Creamy  Recipe of  Paneer Makhni that will go Perfect with some Butter Naan or Smeared rotis. Bliss! Ingredients  Butter 2 tbsp Oil 1 tbsp   Green Paste - 4 green chilies, 4 cloves of garlic and  1-inch ginger adding 2tbsp of water and make a paste in blender. Onion 1 large size  Tomato Puree- make puree of 4 medium size tomatoes in mixture  Coriander powder - 1 tsp  Turmeric powder - 1/2 tsp  Red Chilli powder- 1tsp Garam masala - 1 tsp  Kasturi Methi - 2tbsp Salt  Paneer- 400 gm  Cream- 2tbsp  For Tempering  Cumin Seeds - 1/2 tsp  Mustard Seeds - 1/2 tsp  Curry leaves - 5  Method  Add Butter and oil into the pan and let the pan heat up. Keep flame between medium to low and add the green paste to it (green paste recipe mention above in ingredients). Saute it until its separating oil around for 2 minutes. Add onions to it and cook it for 2-3 minutes with covered pot(we don't have to golden brown it)

To Beat this Hot Summer You must try this Recipe of Cilantro Creamy Sauce This Sauce is perfect with your Meals at Lunch or Dinner. Simple yet Creamy.Do give a try and let us know...By Jannah Ingredients Juice of One lime 2 tbsp Cilantro, minced 60z of Non-fat Greek Yogurt (Sour cream is good too) 1 Clove of Garlic, minced  Pepper to taste Method Mix together and store in the fridge until you are ready to use. This will help the flavors mesh together nicely.

Meethi Chutney can be eaten as a dip for Samosas, Kachoris,  Dahi Vada and all types of chaat.Home made meethi chutney is far better  than the one available in the market. Kids love this chutney.By Hajra  Ingredients For Meethi Chutney Amchur (mango) paste/Tamarind paste 1 cup Sugar/ Gur (jaggery) 1 cup Black/ Palin salt 1 tsp Raisins 40- 50 (break the stems) Chuare   (dry dates) 5 to 6 (chop into long thin strips if you want) Garam masala 1tsp Elaichi (cardamom) 4 to 5 (peel then crush) How to make Meethi Chutney Soak Amchur powder or tamarind paste with sugar/ gur  and 2 cups of water in the utensil for 30 minutes. Filter this tamarind and sugar mix, Place it on the gas to boil. Put raisins and chuare in this mix, boil till it becomes a thick mixture. Now add salt and Garam masala to it. Take the chutney off the gas, put the elaichi powder in it and mix. Meethi Chutney is ready. Now you can have it with Dahi Vada. Pour this Meethi Chutney in a container an

Wow just Wow I don't have words to tell you, dear readers, this desert got vanish in seconds very easy and delicious its soo yummy! My Family just loved it even my mother-in-law enjoy this creamy dessert. This desert is famous nowadays in summer season especially in parties and wedding. do try and let me know... Ingredients  Mangoes 5  Cream 1 cup Sugar 2tbsp  Vanilla essence 2 drops  Milk 1/2 cup  ICe-Cube 8  Method  Peel and cut 4 mangoes into the slice. Add the sliced mangoes in the blender. Now add sugar, cream,milk ,ice cubes and until smooth. Lastly add vanilla essence and blend again. Add small chopped or cubed pieces of mangos into this blended mangoes. Serve chill. I hope you and your family will love this desert..yummy it's easy and delicious...