- Weather
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Max |
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40°C |
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Min |
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30°C |
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Sunrise |
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05 : 30 AM |
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Sunset |
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06 : 30 PM |
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Humidity |
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50 to 80 per cent |
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- Prayer Time
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Fajar |
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03:58 am |
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Dhuhr |
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12:09 pm |
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Asar |
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03:30 pm |
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Magrib |
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06:50 pm |
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Isha |
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08:09 pm |
- Oil Price
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- Gold Price
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Price in RO
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24ct / gm |
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16.97 |
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22ct / gm |
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16.60 |
- Currency Rates
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Forex Rates vs R01
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US Dollar |
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2.60 |
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Euro |
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2.01 |
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Pound |
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1.71 |
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Indian Rs. |
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143.92 |
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Pak Rs. |
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255.82 |
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Bangla Taka |
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201.38 |
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Ingredients
Celery: 2 ribs, Onion: 1 large
Red bell pepper: 1 medium
Garlic: 2 medium cloves
Apples: 2 medium
Skinless chicken breast halves: 1 1/2 pounds boneless
Flour: 6 tbsp, Kosher salt
Freshly ground black pepper
Olive oil: 2 tbsp
Unsalted butter: 2 tbsp
Curry powder: 1 tbsp
Ground cinnamon: 1/2 tspn
Ground cumin: 1/2 tspn
Chicken broth: 2 cups no-salt-added, Leaves from 4 to 6 stems flat-leaf parsley
Preparation
• Cut the celery, onion and red bell pepper into small dice; combining them is okay. Mince the garlic. Core the apples, then cut them into bite-size chunks. • Cut the chicken into bite-size pieces (on the large side) and place in a quart-size resealable plastic food storage bag, along with 1/4 cup (4 tablespoons) of the flour. Season with salt and pepper to taste. Seal and shake to coat evenly. • Heat the oil in a large skillet over medium heat. Working in batches, add the coated chicken (shaking off any excess flour). Cook until lightly browned on both sides; the chicken might not be completely cooked through. Transfer to a plate. • Add the butter to the skillet; once it has melted, add the celery, onion, red bell pepper and garlic, stirring to coat. Cook for 5 to 7 minutes, stirring occasionally, until the vegetables have softened. Add the apples and stir to incorporate; cook for about 5 minutes, then stir in the curry powder, cinnamon and cumin. Cook for a minute or two, until fragrant, then evenly sprinkle the remaining 2 tablespoons of flour over the mixture and stir to incorporate. Cook for 2 minutes, then add the broth along with the chicken pieces and any accumulated juices. Increase the heat to medium-high; once the mixture starts to bubble, reduce the heat to medium and cook for about 10 minutes. The mixture should continue to thicken as it cooks, and the chicken should be cooked through. • Taste, and add salt and pepper as needed. Turn off the heat and let the curry mixture sit for a few minutes before serving. • Finely chop the parsley; use it to top each portion.
Cheese ball soup
Ingredients
For cheese balls
Potato: 1 big boiled and mashed
Pepper: 1/4 tsp
Red chilli: 1/4 tsp
Green chilli: 1/2 tsp finely chopped
Bread crumbs: 1 tsp
Paneer: 2 tsp grated
Cheese: 1 tbsp grated
Corn flour: 1 tbsp
Pinch of salt
For soup
Tomatoes: 4 medium, cut into 4 pieces
Pepper: 1/4 tsp
Sugar: 1/2 tsp
Butter: 1 tsp
Garlic: 1 tsp chopped
Maida: 1 tsp
Sweet corn: 1/2 tbsp
Onion: 1 tbsp chopped
Milk: 2 - 3 tbsp
Water: 1/2 cup ; salt to taste
Preparation
For cheese balls
• Mix all the ingredients (except corn flour) and mould into ball shape of around 1 inch. • Roll in corn flour and deep fry.
For soup
• Heat the butter in a pan. Add onion, garlic and sauté for 1 minute. • Add maida, milk and little water and mix together. Let it cool down. • Combine with tomato pieces in an electric blender to form a paste. • Pass it through a strainer to remove any solid pieces. • Now heat the above in a pan adding 1/2 cup water. • Add salt, pepper, sugar and corn and cook for 5 minutes. • Add the cheese balls to the soup in a serving bowl and garnish with grated cheese. Serve hot.
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