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_creamy-kofta-curry--savory-delight--kofta-in-mushroom-sauce-recipe-unveiled.jpg "Indulge in the rich and flavorful experience of creamy kofta curry with a delightful twist. This recipe features tender meatballs (koftas) in a luscious mushroom sauce, perfect for a special meal or a comforting dinner.<br/><br/>Ingredients:<br/><br/>For the koftas:<br/><br/>1 lb (450g) ground meat (lamb, beef, or chicken)<br/>1 small onion, finely chopped<br/>2 cloves garlic, minced<br/>1-inch piece ginger, grated<br/>1 green chili, finely chopped (optional)<br/>2 tablespoons fresh cilantro, chopped<br/>1 teaspoon ground cumin<br/>1 teaspoon ground coriander<br/>1/2 teaspoon garam masala<br/>1/2 teaspoon turmeric powder<br/>Salt and pepper, to taste<br/>2 tablespoons breadcrumbs<br/>1 egg, beaten<br/>For the mushroom sauce:<br/><br/>2 tablespoons olive oil<br/>1 onion, finely chopped<br/>2 cloves garlic, minced<br/>1 cup mushrooms, sliced<br/>1 teaspoon ground cumin<br/>1 teaspoon ground coriander<br/>1/2 teaspoon turmeric powder<br/>1/2 teaspoon paprika<br/>1/2 teaspoon garam masala<br/>1 cup (240ml) heavy cream<br/>1/2 cup (120ml) chicken or vegetable broth<br/>Salt and pepper, to taste<br/>Fresh cilantro, chopped (for garnish)<br/>Instructions:<br/><br/>Prepare the Koftas:<br/><br/>In a large bowl, combine the ground meat, chopped onion, minced garlic, grated ginger, chopped green chili (if using), fresh cilantro, ground cumin, ground coriander, garam masala, turmeric powder, salt, pepper, breadcrumbs, and beaten egg.<br/>Mix well until all ingredients are thoroughly combined.<br/>Shape the mixture into small meatballs, about 1-inch in diameter. Place them on a plate and set aside.<br/>Cook the Koftas:<br/><br/>Heat a large skillet over medium heat and add a tablespoon of olive oil.<br/>Add the koftas to the skillet in batches, making sure not to overcrowd the pan. Cook the koftas for about 4-5 minutes on each side, until they are browned and cooked through. Remove them from the skillet and set aside.<br/>Prepare the Mushroom Sauce:<br/><br/>In the same skillet, add another tablespoon of olive oil.<br/>Add the chopped onion and cook until translucent, about 3-4 minutes.<br/>Add the minced garlic and sliced mushrooms. Cook until the mushrooms are softened and browned, about 5-7 minutes.<br/>Stir in the ground cumin, ground coriander, turmeric powder, paprika, and garam masala. Cook for another minute until the spices are fragrant.<br/>Pour in the heavy cream and chicken or vegetable broth. Stir well to combine and bring the mixture to a simmer.<br/>Season with salt and pepper to taste.<br/>Combine and Simmer:<br/><br/>Add the cooked koftas back into the skillet with the mushroom sauce.<br/>Gently stir to coat the koftas in the sauce.<br/>Cover the skillet and let the koftas simmer in the sauce for about 10 minutes, allowing the flavors to meld together.<br/>Garnish and Serve:<br/><br/>Garnish the kofta curry with freshly chopped cilantro.<br/>Serve hot with rice, naan, or your favorite flatbread.<br/>Enjoy this creamy kofta curry with mushroom sauce, a savory delight that combines tender meatballs with a rich and flavorful sauce, perfect for any occasion.")
⏲ 2:40 👁 5K
_why.jpg "#Shorts. Scared me. The Salt Order by Khamelot. Also checkout https://www.youtube.com/channel/UCNVkGUmOpgOLOVr_P_XmMnQ/videos and https://www.twitch.tv/tmangaming91 and https://rumble.com/c/c-600175 and https://www.bitchute.com/channel/t5CTeORUE6v6/ and https://ugetube.com/@Tman%20Gaming and https://odysee.com/@Tman:a929ae69bbea30df9a5ef7a4902889eb7eea1227")
⏲ 0:11 👁 5K
_salt-mine-in-pakistan124.jpg "Salt mine in Pakistan| from bpl salt song")
⏲ 0:17 👁 5K
_watermelon-margarita-recipe-watermelon-drink-92-juice.jpg "Here's a delightful Watermelon Margarita recipe <br/><br/>Ingredients:<br/><br/>4 cups of watermelon, cubed and seeds removed<br/>1/2 cup of tequila<br/>1/4 cup of fresh lime juice<br/>2 tablespoons of triple sec or orange liqueur<br/>2 tablespoons of simple syrup or honey (adjust to taste)<br/>Ice cubes<br/>Lime slices and watermelon wedges (for garnish)<br/>Salt or sugar for rimming the glass (optional)<br/>Instructions:<br/><br/>Prepare the Watermelon: Place the watermelon cubes in a blender and blend until smooth. If desired, strain the mixture through a fine mesh sieve to remove any pulp.<br/><br/>Make the Margarita Mix: In the blender, add the strained watermelon juice, tequila, fresh lime juice, triple sec, and simple syrup. Blend until all the ingredients are well combined.<br/><br/>Prepare the Glasses: If you prefer a salted or sugared rim, run a lime slice around the rim of each glass, then dip the rims in a plate of salt or sugar.<br/><br/>Add Ice: Fill each prepared glass with ice cubes.<br/><br/>Pour the Margarita: Pour the watermelon margarita mixture over the ice in each glass.<br/><br/>Garnish and Serve: Garnish each glass with a lime slice and a small watermelon wedge on the rim.<br/><br/>Enjoy: Serve immediately and enjoy this refreshing and vibrant watermelon margarita!<br/><br/>This recipe is perfect for a summer gathering or a relaxing evening. The sweet and tangy flavors of the watermelon and lime, combined with the kick of tequila, make for a delightful and refreshing drink. Cheers!")
⏲ 1:34 👁 5K
_high-scoring-game-phil-salt-heroic-knock-pakistan-vs-englanhigh-scoring.jpg "HighScoring Game")
⏲ 16:37 ✓ 28-May-2024
_top-10-fastest-bowlers-in-cricket-history.jpg "Top 10 Fastest Bowlers In Cricket History from bpl salt song")
⏲ 5:3 ✓ 27-May-2024
_home-remedy124home-made-beauty-tips.jpg "Glow up without breaking the bank! Our latest video reveals easy and effective homemade beauty remedies using natural ingredients you already have at home!\")
⏲ 6:53 ✓ 25-May-2024
_homemade-chicken-pot-pie-recipe.jpg "Ingredients:<br/><br/>For the filling:<br/><br/>1 lb (450g) boneless, skinless chicken breasts or thighs, cooked and cubed<br/>2 cups (475ml) chicken broth<br/>1 cup (240ml) milk or heavy cream<br/>1/3 cup (80ml) unsalted butter<br/>1/3 cup (40g) all-purpose flour<br/>1 small onion, finely chopped<br/>2 garlic cloves, minced<br/>1 cup (150g) frozen peas and carrots<br/>1/2 cup (75g) frozen corn<br/>1/2 teaspoon dried thyme<br/>1/2 teaspoon dried rosemary<br/>Salt and pepper to taste<br/>For the crust:<br/><br/>2 cups (250g) all-purpose flour<br/>1/2 teaspoon salt<br/>1/2 teaspoon baking powder<br/>1 cup (225g) cold unsalted butter, cubed<br/>1/2 cup (120ml) cold water<br/>1 egg, beaten (for egg wash)<br/>Instructions:<br/><br/>Prepare the Dough:<br/><br/>In a large mixing bowl, combine the flour, salt, and baking powder.<br/>Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.<br/>Gradually add the cold water, mixing until the dough comes together.<br/>Divide the dough into two disks, wrap in plastic wrap, and refrigerate for at least 30 minutes.<br/>Cook the Chicken:<br/><br/>Boil or sauté the chicken until fully cooked. Allow it to cool and then cube it into bite-sized pieces.<br/>Make the Filling:<br/><br/>In a large saucepan, melt the butter over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes.<br/>Stir in the minced garlic and cook for another minute.<br/>Sprinkle the flour over the onion and garlic mixture, stirring constantly for about 1-2 minutes until the flour is lightly browned.<br/>Slowly whisk in the chicken broth and milk, bringing the mixture to a simmer until it thickens, about 5-7 minutes.<br/>Stir in the cooked chicken, frozen peas and carrots, frozen corn, dried thyme, dried rosemary, salt, and pepper. Remove from heat.<br/>Assemble the Pie:<br/><br/>Preheat the oven to 425°F (220°C).<br/>Roll out one disk of the dough on a floured surface to fit the bottom and sides of a 9-inch pie dish. Carefully transfer the dough to the pie dish.<br/>Pour the chicken filling into the prepared crust.<br/>Roll out the second disk of dough and place it over the filling. Trim any excess dough and crimp the edges to seal. Cut a few small slits in the top crust to allow steam to escape.<br/>Brush the top crust with the beaten egg for a golden finish.<br/>Bake the Pie:<br/><br/>Place the pie on a baking sheet to catch any drips and bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.<br/>Allow the pie to cool for a few minutes before serving.<br/>Enjoy your homemade chicken pot pie, a comforting and hearty dish perfect for any occasion!")
⏲ 4:2 ✓ 24-May-2024
_savor-the-flavor--delicious-ravioli-pasta-recipe-revealed.jpg "Indulge in the delightful taste of homemade ravioli with this simple yet delicious recipe. Perfect for a special meal or just a cozy night in, this ravioli dish is sure to impress.<br/><br/>Ingredients:<br/><br/>For the pasta dough:<br/><br/>2 cups all-purpose flour<br/>3 large eggs<br/>1 tablespoon olive oil<br/>1/2 teaspoon salt<br/>For the filling:<br/><br/>1 cup ricotta cheese<br/>1/2 cup grated Parmesan cheese<br/>1/2 cup shredded mozzarella cheese<br/>1 egg yolk<br/>1 tablespoon chopped fresh parsley<br/>1/2 teaspoon garlic powder<br/>Salt and pepper, to taste<br/>For the sauce:<br/><br/>2 tablespoons olive oil<br/>3 cloves garlic, minced<br/>1 can (14.5 oz) crushed tomatoes<br/>1/2 teaspoon dried basil<br/>1/2 teaspoon dried oregano<br/>Salt and pepper, to taste<br/>Fresh basil or parsley, for garnish<br/>Instructions:<br/><br/>Prepare the Dough: On a clean work surface, mound the flour and make a well in the center. Crack the eggs into the well, add the olive oil and salt. Gradually mix the eggs and flour with a fork until a dough forms. Knead the dough for about 10 minutes until smooth and elastic. Wrap in plastic wrap and let it rest for 30 minutes.<br/><br/>Make the Filling: In a mixing bowl, combine the ricotta, Parmesan, mozzarella, egg yolk, parsley, garlic powder, salt, and pepper. Mix until well blended. Set aside.<br/><br/>Roll Out the Dough: Divide the dough into four pieces. Using a pasta machine or rolling pin, roll out each piece into thin sheets. If using a machine, roll to the second-thinnest setting.<br/><br/>Assemble the Ravioli: Place teaspoonfuls of filling about 1 inch apart on one sheet of pasta. Brush the edges and spaces between the filling with water. Place another sheet of pasta on top, pressing down around the mounds of filling to seal. Cut into squares with a knife or a ravioli cutter.<br/><br/>Cook the Ravioli: Bring a large pot of salted water to a boil. Gently add the ravioli and cook for 3-4 minutes, or until they float to the top. Remove with a slotted spoon and set aside.<br/><br/>Prepare the Sauce: In a large pan, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant. Add the crushed tomatoes, dried basil, oregano, salt, and pepper. Simmer for 10-15 minutes, stirring occasionally.<br/><br/>Combine and Serve: Add the cooked ravioli to the sauce, gently tossing to coat. Serve immediately, garnished with fresh basil or parsley.<br/><br/>Enjoy your delicious homemade ravioli, and savor the rich flavors of this classic Italian dish!")
⏲ 3:40 ✓ 24-May-2024
_lay39s-flavor-icons-introducing-salt-amp-vinegar-and-ketchup.jpg "Lay's Flavor Icons - Introducing Salt & Vinegar and Ketchup!")
⏲ 0:7 ✓ 22-May-2024
_taste-of-punjab--authentic-punjabi-chicken-masala-made-easy.jpg "Here's an easy recipe for authentic Punjabi Chicken Masala:<br/><br/>Ingredients:<br/><br/>1 kg chicken, cut into pieces<br/>3 tablespoons vegetable oil<br/>2 large onions, finely chopped<br/>2 tomatoes, pureed<br/>1 tablespoon ginger-garlic paste<br/>2 green chilies, slit<br/>1/2 cup plain yogurt<br/>1 teaspoon turmeric powder<br/>1 teaspoon red chili powder<br/>1 teaspoon garam masala<br/>1 teaspoon cumin powder<br/>1 teaspoon coriander powder<br/>1 teaspoon fenugreek leaves (kasuri methi), crushed<br/>Salt, to taste<br/>Fresh cilantro, chopped (for garnish)<br/>Instructions:<br/><br/>Heat Oil: In a large pan or kadhai, heat the vegetable oil over medium heat.<br/><br/>Sauté Onions: Add the finely chopped onions and sauté until golden brown.<br/><br/>Add Ginger-Garlic Paste: Add the ginger-garlic paste and slit green chilies. Cook for 2-3 minutes until the raw smell disappears.<br/><br/>Add Spices: Add the turmeric powder, red chili powder, cumin powder, coriander powder, and salt. Stir well and cook for another 2 minutes.<br/><br/>Tomato Puree: Add the tomato puree and cook until the oil separates from the masala.<br/><br/>Yogurt: Lower the heat and add the yogurt, stirring continuously to prevent curdling. Cook for another 5 minutes.<br/><br/>Add Chicken: Add the chicken pieces, mixing well to coat them with the masala. Cook for 10 minutes.<br/><br/>Simmer: Add 1 cup of water, cover, and simmer on low heat for 20-25 minutes or until the chicken is cooked through.<br/><br/>Finish: Stir in the garam masala and crushed fenugreek leaves. Cook for an additional 5 minutes.<br/><br/>Garnish and Serve: Garnish with fresh cilantro and serve hot with naan, roti, or rice.<br/><br/>Enjoy your authentic Punjabi Chicken Masala!")
⏲ 2:15 ✓ 22-May-2024
_high-blood-pressure-part-2-124-high-blood-pressure-could-be-killing-you-while-you-are-young-124-urdu.jpg "Research shows that high blood pressure starts much early in life and at times goes undetected for decades until it shows itself in symptoms. It usually, is one of the most common cause for heart disease. In an extensive research carried around the world for six years, a scientific panel learned that the problems in the cardiovascular system (heart and the vessels carrying blood) can begin at much lower blood pressure levels than previously believed.<br/><br/><br/>It concluded that the risk of heart disease and stroke can begin to rise when blood pressure increases past 120/80. That?s why the panel developed a new range called ‘Pre hypertension’ – for readings between 120/80 and 139/89. People with blood pressure readings in the Pre-hypertension range are now encouraged to adopt life style changes to lower their blood pressure levels or else they would develop hypertension (high blood pressure) and become prone to heart disease and Stroke.<br/><br/>Blood pressure is measure of pressure exerted by the flowing blood on the walls of arteries. It is measured in two numbers systolic over diastolic. Systolic the top number is the pressure exerted when the heart pumps the blood, diastolic the bottom number is the pressure exerted when the heart is resting between the two beats. People with blood pressure readings over 140/90 are said to be having hypertension.<br/><br/>Although Pathological causes such as Pheochromocytoma (tumor of the adrenal), coarctation of aorta (bending of a major artery) and renal diseases are not so common but need to excluded as being the cause for hypertension.. When no such cause is ascertained the increased blood pressure is called as ‘Essential Hypertension.’ Essential Hypertension in young is generally an out come of a faulty living habits- which mainly include improper diet, sedentary life style, alcohol and smoking. Genetic factors also play a role in its early onset. High blood pressure is dangerous as it makes the heart work hard and contributes to hardening of the arteries. It increases the risk of heart disease and stroke. It can also lead to kidney and eye diseases.<br/><br/>The treatment of prehypertension and hypertension in young requires a combination of a well rounded homoeopathic intervention and restructuring of one lifestyle. Homoeopathic intervention aims at treating the whole patient and not just the symptoms. Among many homoeopathic medicines that are found useful, Nux Vomica leads the table in treating essential hypertension in the young when the cause can be attributed to faulty living style i.e. . Sedentary living, overwork, stimulants etc. Ignatia and Kali Phos are helpful when mental stress are the key causative factors. Natrum Mur helps those who are addicted to high salt diet and also where long standing grief is the cause for elevated blood pressure levels. Medicines mentioned above are for information purpose only and should not be used without professional help.<br/><br/>Preventing hypertension<br/><br/>Adopting Lifestyle modifications can be of g")
⏲ 5:1 ✓ 22-May-2024
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_creamy-kofta-curry--savory-delight--kofta-in-mushroom-sauce-recipe-unveiled.webp "Indulge in the rich and flavorful experience of creamy kofta curry with a delightful twist. This recipe features tender meatballs (koftas) in a luscious mushroom sauce, perfect for a special meal or a comforting dinner.<br/><br/>Ingredients:<br/><br/>For the koftas:<br/><br/>1 lb (450g) ground meat (lamb, beef, or chicken)<br/>1 small onion, finely chopped<br/>2 cloves garlic, minced<br/>1-inch piece ginger, grated<br/>1 green chili, finely chopped (optional)<br/>2 tablespoons fresh cilantro, chopped<br/>1 teaspoon ground cumin<br/>1 teaspoon ground coriander<br/>1/2 teaspoon garam masala<br/>1/2 teaspoon turmeric powder<br/>Salt and pepper, to taste<br/>2 tablespoons breadcrumbs<br/>1 egg, beaten<br/>For the mushroom sauce:<br/><br/>2 tablespoons olive oil<br/>1 onion, finely chopped<br/>2 cloves garlic, minced<br/>1 cup mushrooms, sliced<br/>1 teaspoon ground cumin<br/>1 teaspoon ground coriander<br/>1/2 teaspoon turmeric powder<br/>1/2 teaspoon paprika<br/>1/2 teaspoon garam masala<br/>1 cup (240ml) heavy cream<br/>1/2 cup (120ml) chicken or vegetable broth<br/>Salt and pepper, to taste<br/>Fresh cilantro, chopped (for garnish)<br/>Instructions:<br/><br/>Prepare the Koftas:<br/><br/>In a large bowl, combine the ground meat, chopped onion, minced garlic, grated ginger, chopped green chili (if using), fresh cilantro, ground cumin, ground coriander, garam masala, turmeric powder, salt, pepper, breadcrumbs, and beaten egg.<br/>Mix well until all ingredients are thoroughly combined.<br/>Shape the mixture into small meatballs, about 1-inch in diameter. Place them on a plate and set aside.<br/>Cook the Koftas:<br/><br/>Heat a large skillet over medium heat and add a tablespoon of olive oil.<br/>Add the koftas to the skillet in batches, making sure not to overcrowd the pan. Cook the koftas for about 4-5 minutes on each side, until they are browned and cooked through. Remove them from the skillet and set aside.<br/>Prepare the Mushroom Sauce:<br/><br/>In the same skillet, add another tablespoon of olive oil.<br/>Add the chopped onion and cook until translucent, about 3-4 minutes.<br/>Add the minced garlic and sliced mushrooms. Cook until the mushrooms are softened and browned, about 5-7 minutes.<br/>Stir in the ground cumin, ground coriander, turmeric powder, paprika, and garam masala. Cook for another minute until the spices are fragrant.<br/>Pour in the heavy cream and chicken or vegetable broth. Stir well to combine and bring the mixture to a simmer.<br/>Season with salt and pepper to taste.<br/>Combine and Simmer:<br/><br/>Add the cooked koftas back into the skillet with the mushroom sauce.<br/>Gently stir to coat the koftas in the sauce.<br/>Cover the skillet and let the koftas simmer in the sauce for about 10 minutes, allowing the flavors to meld together.<br/>Garnish and Serve:<br/><br/>Garnish the kofta curry with freshly chopped cilantro.<br/>Serve hot with rice, naan, or your favorite flatbread.<br/>Enjoy this creamy kofta curry with mushroom sauce, a savory delight that combines tender meatballs with a rich and flavorful sauce, perfect for any occasion.")
_why.webp "#Shorts. Scared me. The Salt Order by Khamelot. Also checkout https://www.youtube.com/channel/UCNVkGUmOpgOLOVr_P_XmMnQ/videos and https://www.twitch.tv/tmangaming91 and https://rumble.com/c/c-600175 and https://www.bitchute.com/channel/t5CTeORUE6v6/ and https://ugetube.com/@Tman%20Gaming and https://odysee.com/@Tman:a929ae69bbea30df9a5ef7a4902889eb7eea1227")
_salt-mine-in-pakistan124.webp "Salt mine in Pakistan| from bpl salt song")
_watermelon-margarita-recipe-watermelon-drink-92-juice.webp "Here's a delightful Watermelon Margarita recipe <br/><br/>Ingredients:<br/><br/>4 cups of watermelon, cubed and seeds removed<br/>1/2 cup of tequila<br/>1/4 cup of fresh lime juice<br/>2 tablespoons of triple sec or orange liqueur<br/>2 tablespoons of simple syrup or honey (adjust to taste)<br/>Ice cubes<br/>Lime slices and watermelon wedges (for garnish)<br/>Salt or sugar for rimming the glass (optional)<br/>Instructions:<br/><br/>Prepare the Watermelon: Place the watermelon cubes in a blender and blend until smooth. If desired, strain the mixture through a fine mesh sieve to remove any pulp.<br/><br/>Make the Margarita Mix: In the blender, add the strained watermelon juice, tequila, fresh lime juice, triple sec, and simple syrup. Blend until all the ingredients are well combined.<br/><br/>Prepare the Glasses: If you prefer a salted or sugared rim, run a lime slice around the rim of each glass, then dip the rims in a plate of salt or sugar.<br/><br/>Add Ice: Fill each prepared glass with ice cubes.<br/><br/>Pour the Margarita: Pour the watermelon margarita mixture over the ice in each glass.<br/><br/>Garnish and Serve: Garnish each glass with a lime slice and a small watermelon wedge on the rim.<br/><br/>Enjoy: Serve immediately and enjoy this refreshing and vibrant watermelon margarita!<br/><br/>This recipe is perfect for a summer gathering or a relaxing evening. The sweet and tangy flavors of the watermelon and lime, combined with the kick of tequila, make for a delightful and refreshing drink. Cheers!")
_high-scoring-game-phil-salt-heroic-knock-pakistan-vs-englanhigh-scoring.webp "HighScoring Game")
_top-10-fastest-bowlers-in-cricket-history.webp "Top 10 Fastest Bowlers In Cricket History from bpl salt song")
_home-remedy124home-made-beauty-tips.webp "Glow up without breaking the bank! Our latest video reveals easy and effective homemade beauty remedies using natural ingredients you already have at home!\")
_homemade-chicken-pot-pie-recipe.webp "Ingredients:<br/><br/>For the filling:<br/><br/>1 lb (450g) boneless, skinless chicken breasts or thighs, cooked and cubed<br/>2 cups (475ml) chicken broth<br/>1 cup (240ml) milk or heavy cream<br/>1/3 cup (80ml) unsalted butter<br/>1/3 cup (40g) all-purpose flour<br/>1 small onion, finely chopped<br/>2 garlic cloves, minced<br/>1 cup (150g) frozen peas and carrots<br/>1/2 cup (75g) frozen corn<br/>1/2 teaspoon dried thyme<br/>1/2 teaspoon dried rosemary<br/>Salt and pepper to taste<br/>For the crust:<br/><br/>2 cups (250g) all-purpose flour<br/>1/2 teaspoon salt<br/>1/2 teaspoon baking powder<br/>1 cup (225g) cold unsalted butter, cubed<br/>1/2 cup (120ml) cold water<br/>1 egg, beaten (for egg wash)<br/>Instructions:<br/><br/>Prepare the Dough:<br/><br/>In a large mixing bowl, combine the flour, salt, and baking powder.<br/>Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.<br/>Gradually add the cold water, mixing until the dough comes together.<br/>Divide the dough into two disks, wrap in plastic wrap, and refrigerate for at least 30 minutes.<br/>Cook the Chicken:<br/><br/>Boil or sauté the chicken until fully cooked. Allow it to cool and then cube it into bite-sized pieces.<br/>Make the Filling:<br/><br/>In a large saucepan, melt the butter over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes.<br/>Stir in the minced garlic and cook for another minute.<br/>Sprinkle the flour over the onion and garlic mixture, stirring constantly for about 1-2 minutes until the flour is lightly browned.<br/>Slowly whisk in the chicken broth and milk, bringing the mixture to a simmer until it thickens, about 5-7 minutes.<br/>Stir in the cooked chicken, frozen peas and carrots, frozen corn, dried thyme, dried rosemary, salt, and pepper. Remove from heat.<br/>Assemble the Pie:<br/><br/>Preheat the oven to 425°F (220°C).<br/>Roll out one disk of the dough on a floured surface to fit the bottom and sides of a 9-inch pie dish. Carefully transfer the dough to the pie dish.<br/>Pour the chicken filling into the prepared crust.<br/>Roll out the second disk of dough and place it over the filling. Trim any excess dough and crimp the edges to seal. Cut a few small slits in the top crust to allow steam to escape.<br/>Brush the top crust with the beaten egg for a golden finish.<br/>Bake the Pie:<br/><br/>Place the pie on a baking sheet to catch any drips and bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.<br/>Allow the pie to cool for a few minutes before serving.<br/>Enjoy your homemade chicken pot pie, a comforting and hearty dish perfect for any occasion!")
_savor-the-flavor--delicious-ravioli-pasta-recipe-revealed.webp "Indulge in the delightful taste of homemade ravioli with this simple yet delicious recipe. Perfect for a special meal or just a cozy night in, this ravioli dish is sure to impress.<br/><br/>Ingredients:<br/><br/>For the pasta dough:<br/><br/>2 cups all-purpose flour<br/>3 large eggs<br/>1 tablespoon olive oil<br/>1/2 teaspoon salt<br/>For the filling:<br/><br/>1 cup ricotta cheese<br/>1/2 cup grated Parmesan cheese<br/>1/2 cup shredded mozzarella cheese<br/>1 egg yolk<br/>1 tablespoon chopped fresh parsley<br/>1/2 teaspoon garlic powder<br/>Salt and pepper, to taste<br/>For the sauce:<br/><br/>2 tablespoons olive oil<br/>3 cloves garlic, minced<br/>1 can (14.5 oz) crushed tomatoes<br/>1/2 teaspoon dried basil<br/>1/2 teaspoon dried oregano<br/>Salt and pepper, to taste<br/>Fresh basil or parsley, for garnish<br/>Instructions:<br/><br/>Prepare the Dough: On a clean work surface, mound the flour and make a well in the center. Crack the eggs into the well, add the olive oil and salt. Gradually mix the eggs and flour with a fork until a dough forms. Knead the dough for about 10 minutes until smooth and elastic. Wrap in plastic wrap and let it rest for 30 minutes.<br/><br/>Make the Filling: In a mixing bowl, combine the ricotta, Parmesan, mozzarella, egg yolk, parsley, garlic powder, salt, and pepper. Mix until well blended. Set aside.<br/><br/>Roll Out the Dough: Divide the dough into four pieces. Using a pasta machine or rolling pin, roll out each piece into thin sheets. If using a machine, roll to the second-thinnest setting.<br/><br/>Assemble the Ravioli: Place teaspoonfuls of filling about 1 inch apart on one sheet of pasta. Brush the edges and spaces between the filling with water. Place another sheet of pasta on top, pressing down around the mounds of filling to seal. Cut into squares with a knife or a ravioli cutter.<br/><br/>Cook the Ravioli: Bring a large pot of salted water to a boil. Gently add the ravioli and cook for 3-4 minutes, or until they float to the top. Remove with a slotted spoon and set aside.<br/><br/>Prepare the Sauce: In a large pan, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant. Add the crushed tomatoes, dried basil, oregano, salt, and pepper. Simmer for 10-15 minutes, stirring occasionally.<br/><br/>Combine and Serve: Add the cooked ravioli to the sauce, gently tossing to coat. Serve immediately, garnished with fresh basil or parsley.<br/><br/>Enjoy your delicious homemade ravioli, and savor the rich flavors of this classic Italian dish!")
_lay39s-flavor-icons-introducing-salt-amp-vinegar-and-ketchup.webp "Lay's Flavor Icons - Introducing Salt & Vinegar and Ketchup!"){kind=icon}
_taste-of-punjab--authentic-punjabi-chicken-masala-made-easy.webp "Here's an easy recipe for authentic Punjabi Chicken Masala:<br/><br/>Ingredients:<br/><br/>1 kg chicken, cut into pieces<br/>3 tablespoons vegetable oil<br/>2 large onions, finely chopped<br/>2 tomatoes, pureed<br/>1 tablespoon ginger-garlic paste<br/>2 green chilies, slit<br/>1/2 cup plain yogurt<br/>1 teaspoon turmeric powder<br/>1 teaspoon red chili powder<br/>1 teaspoon garam masala<br/>1 teaspoon cumin powder<br/>1 teaspoon coriander powder<br/>1 teaspoon fenugreek leaves (kasuri methi), crushed<br/>Salt, to taste<br/>Fresh cilantro, chopped (for garnish)<br/>Instructions:<br/><br/>Heat Oil: In a large pan or kadhai, heat the vegetable oil over medium heat.<br/><br/>Sauté Onions: Add the finely chopped onions and sauté until golden brown.<br/><br/>Add Ginger-Garlic Paste: Add the ginger-garlic paste and slit green chilies. Cook for 2-3 minutes until the raw smell disappears.<br/><br/>Add Spices: Add the turmeric powder, red chili powder, cumin powder, coriander powder, and salt. Stir well and cook for another 2 minutes.<br/><br/>Tomato Puree: Add the tomato puree and cook until the oil separates from the masala.<br/><br/>Yogurt: Lower the heat and add the yogurt, stirring continuously to prevent curdling. Cook for another 5 minutes.<br/><br/>Add Chicken: Add the chicken pieces, mixing well to coat them with the masala. Cook for 10 minutes.<br/><br/>Simmer: Add 1 cup of water, cover, and simmer on low heat for 20-25 minutes or until the chicken is cooked through.<br/><br/>Finish: Stir in the garam masala and crushed fenugreek leaves. Cook for an additional 5 minutes.<br/><br/>Garnish and Serve: Garnish with fresh cilantro and serve hot with naan, roti, or rice.<br/><br/>Enjoy your authentic Punjabi Chicken Masala!")
_high-blood-pressure-part-2-124-high-blood-pressure-could-be-killing-you-while-you-are-young-124-urdu.webp "Research shows that high blood pressure starts much early in life and at times goes undetected for decades until it shows itself in symptoms. It usually, is one of the most common cause for heart disease. In an extensive research carried around the world for six years, a scientific panel learned that the problems in the cardiovascular system (heart and the vessels carrying blood) can begin at much lower blood pressure levels than previously believed.<br/><br/><br/>It concluded that the risk of heart disease and stroke can begin to rise when blood pressure increases past 120/80. That?s why the panel developed a new range called ‘Pre hypertension’ – for readings between 120/80 and 139/89. People with blood pressure readings in the Pre-hypertension range are now encouraged to adopt life style changes to lower their blood pressure levels or else they would develop hypertension (high blood pressure) and become prone to heart disease and Stroke.<br/><br/>Blood pressure is measure of pressure exerted by the flowing blood on the walls of arteries. It is measured in two numbers systolic over diastolic. Systolic the top number is the pressure exerted when the heart pumps the blood, diastolic the bottom number is the pressure exerted when the heart is resting between the two beats. People with blood pressure readings over 140/90 are said to be having hypertension.<br/><br/>Although Pathological causes such as Pheochromocytoma (tumor of the adrenal), coarctation of aorta (bending of a major artery) and renal diseases are not so common but need to excluded as being the cause for hypertension.. When no such cause is ascertained the increased blood pressure is called as ‘Essential Hypertension.’ Essential Hypertension in young is generally an out come of a faulty living habits- which mainly include improper diet, sedentary life style, alcohol and smoking. Genetic factors also play a role in its early onset. High blood pressure is dangerous as it makes the heart work hard and contributes to hardening of the arteries. It increases the risk of heart disease and stroke. It can also lead to kidney and eye diseases.<br/><br/>The treatment of prehypertension and hypertension in young requires a combination of a well rounded homoeopathic intervention and restructuring of one lifestyle. Homoeopathic intervention aims at treating the whole patient and not just the symptoms. Among many homoeopathic medicines that are found useful, Nux Vomica leads the table in treating essential hypertension in the young when the cause can be attributed to faulty living style i.e. . Sedentary living, overwork, stimulants etc. Ignatia and Kali Phos are helpful when mental stress are the key causative factors. Natrum Mur helps those who are addicted to high salt diet and also where long standing grief is the cause for elevated blood pressure levels. Medicines mentioned above are for information purpose only and should not be used without professional help.<br/><br/>Preventing hypertension<br/><br/>Adopting Lifestyle modifications can be of g")
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