NOT ONLY YOU CAN SHOUT - ME TOO! UNDERSTAND

FOUND A MISSING BOY: CAN YOU HELP US TO FOUND HIS PARENTS

FOUND A MISSING BOY

Respected and dear friends,

    I found this boy and he is mantly abnormal age near about 14years he tills his name as Shida father's name unknown he says that he is from Mona bad as (haroon abad). he cant tell his complete address just says my father works at breaks making factory  , he speaks in Punjabi that is a complete sign that he is from Haroon abad. he is very sad to see is family please do some thing for him. if u wat to see him i will hartelly well come u. he is now in district Muzafar Garh tehsil city Ali Pur khair pur road near Madrasa Faiz-ul_Aloum at Mian Javeed tea stall. i and my whole home town will b very thank full to u.My email address is: 

mohsin tanveer

<livingking20@gmail.com>
My phone no is: 0092,3017881700
God BLESS YOU ALL.

PLEASE DON'T DISTURB ME

I NEED REST

LEMON GRASS - INFORMATION AND PICTURES: HOW TO MAKE LEMON GRASS TISANE

LEMON GRASS

LEMON GRASS

LEMON GRASS

Lemon Grass is one of the main ingredients in a Thai curry, along with coconut milk and lots of fresh coriander. Its Latin name is Cymbopogon citratus, a relative of Cymbopogon nardus from which we get citronella, the well known ingredient of scented oil and candles which is a natural bug repellant. Lemon grass is also a bug repellant, but not as effective as its citronella relative.

It is native to southern India and Sri Lanka, Burma and Thailand. It’s a grass as its name suggests, and grows in large clumps which can grow to 5 feet tall. It’s used in perfumes, traditional medicine and cooking.

In Ayurvedic medicine it is used to get rid of intestinal parasites, for stomach cramps and other digestive problems. It has also been used in the treatment of leprosy, bronchitis and fever. In South America it is used as a mild sedative, when drunk as a tea.

It is being cultivated commercially in Norfolk, UK, which is quite a surprise! Maybe it will be cheaper to buy. If you can get it fresh, the new leaves are good chopped and added to chicken or seafood dishes.

In Pakistan it is normally used dried in a tea with green tea. This has a wonderful flavour, and is very refreshing. It can be used to bring down a temperature as it induces perspiration.


TISANE OF LEMON GRASS
Ingredients

2 tbsps dried lemon grass

2½ cups water
1 tsp lemon juice
sugar to taste


Method
Pour the water into a pan and bring to the boil. Add the lemon grass and boil for 3 minutes. Remove pan from the heat. Cover and leave to stand for 15 minutes. Strain and add lemon juice and sugar to taste. (Makes two cups)
This is good for any stomach problems, and will soothe you if you are feeling fraught.

This post has been taken from the sister site Herbs-Treat and Taste

BAMBOO SHOOTS - INFORMATION AND PICTURES: STIR-FRIED CHICKEN WITH BAMBOO SHOOTS RECIPE

BAMBOO SHOOTS

BAMBOO SHOOTS

BAMBOO SHOOTS

Bamboo shoots are mainly used in Chinese and South East Asian cuisines, although they grow quite profusely on the Indian subcontinent and are exported from Bangladesh. Bamboo can be used for furniture as a wood substitute and is used to make flutes or diki in India. They can also be used to make paper and the charcoal from bamboo makes for an excellent air purifier. Bamboo is known as “the Grass of Heaven” perhaps because its leaves are considered an aphrodisiac. There is one type of bamboo called Rhino Bamboo because of its shape and this commands a very high price on the Asian markets, as it looks very similar to a rhino’s horn and is believed to have the same aphrodisiacal qualities.

Bamboo plants are prehistoric plants and used to grow to heights in excess of 250 feet. Now they can reach over 60 feet, but are dwarves compared to their prehistoric relatives.

Freshly cut bamboo glows in the dark as it contains antioxidants which prevent it browning when exposed to air, and these spring into action when the bamboo is cut as a self defence reaction. These antioxidants counteract bacterial infections and so can be useful to the human body when they are digested. If you use fresh bamboo shoots they need to be boiled for 45 minutes before they can be used in a dish, as they contain hydrocyanic acid. If you use tinned bamboo shoots or prepackaged ones that they have already been processed and are safe to use in a recipe.

Bamboo is a grass and the fastest growing plant on the planet, so it is sustainable. It has been used for over 7000 years as records from China show. They have been used as medicine since ancient times, and are still considered effective for coughs, colds, sinus congestion and sore throats on the subcontinent. A powder is made from the bamboo, mixed with chillies, cardamoms, cinnamon and sugar to treat these minor ailments. The juice from the young shoots can be applied to wounds to stop bleeding and infection, and also the tender young shoots can be made into a poultice and applied to wounds. The leaves can be made into a decoction and used to treat diarrhoea and stomach upsets. 120 ml of juice from the shoots can be taken daily as a tonic. The leaves and shavings of the bamboo can be used in a decoction to stop burning sensations in the stomach and is a coolant.

Of course, pandas love bamboo, so there’s no reason for us not to enjoy it as they prefer different varieties to the ones we generally eat. We are not depriving pandas of food when we have bamboo shoots. They are usually used in stir fried dishes but can be grated and used in salads to for an added crunch. They have a fairly mild flavour, but as they are so rich in minerals as well as vitamins and are a good source of fibre, without containing loads of calories, they really are good for our health. Pickled bamboo shoots are used as a condiment too.

STIR-FRIED CHICKEN WITH BAMBOO SHOOTS

Ingredients
2 boneless chicken breasts cut into slivers
1 small tin bamboo shoots, cut into slivers
10 water chestnuts halved
1 handful bean sprouts,
1 carrot, cut into 2 inch, thin slices
3 cloves garlic, finely chopped
1 onion, finely sliced or spring onions
2 tomatoes, peeled and chopped
1 inch ginger root, finely chopped
3-4 green chillies finely chopped
1 head of broccoli cut into florets
2 tbsps soy sauce
1 tbsp rice wine or white wine
1 star anise
1 tsp cumin seeds
1 tbsp sesame oil
oil for frying



Method

Heat oils and fry chicken quickly, sealing all sides, with star anise and cumin seeds. Add all the vegetables except tomatoes and stir fry for 3-4 mins. Add soy sauce and wine, with tomatoes and stir well to mix. Add the bean sprouts last. Fry for 5 mins maximum.

Remove from the heat and serve with rice, noodles or rice noodles.
This post has been taken from the sister site Herbs-Treat and Taste

TULSI OR HOLY BASIL - INFORMATION AND PICTURES: STIR-FRIED CHICKEN WITH HOLY BASIL RECIPE

TULSI

HOLY BASIL

TULSI, TULASI or HOLY BASIL (Ocimum tenuiflorum)


Tulsi or Holy Basil is closely related to the Mediterranean basil so commonly used in European cuisines, but it is not the same as you can see form the pictures on this sit of both types of basil. Tulsi or Holy basil is native to the Asian continent and is a sacred plant for Hindus so is not generally eaten on the subcontinent, as the peoples on this continent tend to respect each others’ religions.

Tulsi is a short-lived perennial with smaller flowers than the Mediterranean basil, and has four ‘nutlets’ or seeds. Unlike the sweet basil seeds (tukh malanga), the seeds of Holy Basil do not produce mucilage. It used to be grown in large pots in the courtyards of Hindu forts and temples, and is still used to purify the body. This is entirely in keeping with the findings of modern medical researchers who have found that Tulsi has antibacterial properties and kills bacteria. It is effective against fungal diseases which attack rice crops. It is still grown in pots in Hindu homes and many women offer blessed water to their Holy basil or tulasi plant and walk around it praying. Hindus believe that offerings to their god and goddesses are not complete without tulasi leaves.

Krishna enjoys offerings of tulsi leaves as it is believed that the Holy Basil plant is the earthly embodiment of the nymph Tulasi who was so beloved by Krishna. It is believed by others that it is actually the earthly embodiment of the goddess Lakshmi, the wife of Vishnu. The Brahmins believe that it is sacred to both gods, and that it guides all who grow it to heaven. In Hindi the name tulsi or tulasi means ‘incomparable’. It is used in Hindu marriage and funeral ceremonies and is used extensively in traditional medicine.

STIR-FRIED CHICKEN WITH HOLY BASIL
Ingredients
1 tbsp oil for cooking
1 tsp sesame oil
4 green chillies, finely chopped
3 cloves garlic, finely chopped
100 gr minced chicken (or beef or pork)
1 tbsp nam pla (fish sauce)
1 tbsp dark soy sauce
pinch sugar
½ cup Holy basil leaves
1 egg per person, beaten

Method

Heat the oil and fry the chillies and garlic until brown and pungent. Add the meat and fry till it is no longer red.

Add the sugar, soy sauce and fish sauce. Stir until the liquid has been totally absorbed then add a little water and the Holy basil leaves. Stir until the leaves have wilted.

In a separate frying pan fry the beaten eggs in a little oil.

Serve the stir-fry on a bed of rice and top with egg slices.

SAFFRON - EXPENSIVE HERB IN THE WORD: INFORMATION, PICTURES AND FISH SOUP WITH SAFFRON RECIPE AND

SAFFRON

SAFFRON

SAFFRON
Saffron, from the crocus, Crocus sativa, is the most expensive spice in the world, and probably always has been. This is because it is still hand-picked, and each crocus flower produces only 3 stigmas. These have to be dried and allowed to ferment a little before saffron is produced. It is labour-intensive, and it takes 14,000 stigmas to make 1 ounce of saffron spice, which sells at $50 for a quarter of an ounce. This being said, you only need a couple of saffron threads in a dish, so for $10 you can make one dish. Its best to buy it if you holiday in Greece, where it is cultivated, as it’s cheaper there.
The crocus is native to southwest Asia, the wild crocus known as Crocus cartwrightianus, and Crocus sativa was bred from this by choosing croci with unusually large stigmas to cross-pollinate. It is believed that this species may have started in Bronze Age Crete. It was found depicted on frescoes at Knossos by Sir Arthur Evans, and also at Akrotiri and on Thera or Santorini.
The first text which mentions saffron was an Assyrian one, written at the behest of Ashurbinapal. Much later Herodotus and Pliny both recommend saffron from Assyria, and Babylon, believing it the best to treat gastric ailments. Long before, however, the ancient cave artists used saffron based pigments to paint the walls of caves in Iraq. These have been dated and are believed to be around 50,000 years old.
FISH SOUP
Ingredients
Fish stock
2/3 litres water
250 gr onions whole and stuck at top and bottom with 2 cloves each
250 gr carrots peeled and quartered
12 black peppercorns
3 sprigs thyme
small bunch parsley
3 bay leaves
1 tsp coriander seeds
trimmings of all fish and shells of shellfish used

Fish and seafood
1 kg sea bass (head, bones and skin in stock)
1kg John Dory (head, bones skin in stock
1 kg coley
250 gr prawns (shells in stock)
1 small octopus, Beak removed and discarded, then cut into 2 inch pieces
500 gr squid, backbone removed and used in stock, cut squid into pieces
1 lobster flesh removed from shell, and shell used in stock
3 glasses white wine
1 glass brandy
2 threads saffron
freshly ground black pepper


Method
First clean all the fish and seafood so you have the trimmings for the base of the soup. Put all the ingredients into a large pan and bring to the boil. You can tie the herbs together in a bunch if you want to. Remove any scum, cover and simmer for 2 hours. Check every so often and remove any further scum. If you think it’s really necessary to add more water, do so.
Next strain the liquid and put al the other ingredients into a large pan. Bring to the boil and simmer for a further1½ hours.
And your delicious, but expensive fish soup is ready to serve.

JAVA PLUMS OR JAMUN - COLOR YOUR TONGUE: INFORMATION, PICTURES AND FRESH JAMUN JUICE RECIPE

JAMUN IN URDU

JAVA PLUMS IN ENGLISH

JAMUN or JAVA PLUMS

Jamun look like olives, but are a sweet, slightly sour fruit, with a stone like an olive. They are native to the subcontinent and Indonesia and there are two basic varieties. One Jamun tree has dark purple to dark blue fruit which have seeds, and the other is a seedless variety whose colours range from white to purple.

The fruit arrives in summer and it is believed that if you eat a lot of jamun in this season, you will be healthy for the rest of the year, and get through the winter months with relatively few illnesses. Some people eat jamun with a little salt to take away the astringency of its taste. You will see jamun translated as blackberries, which they are not, and black plums, again which they are not. They are known in the States as Java plums, although they are not popular in the UK, probably because they can’t be grown in the climate. On the subcontinent it grows wild as well as in orchards.

The whole tree can be used in medicine and the wood is strong and durable, so can be used as railway sleepers.

  FRESH JAMUN JUICE

Ingredients

10 jamun per glass, chopped and seeds removed

1 tsp honey

1 tsp lemon juice

Method

Blend the fruit, strain it, pour into a glass an add the honey and lemon juice. Chill in the fridge then serve with ice for a really cooling drink.

PAPAYA OR PAPITA FRUIT - A GIFT FROM GOD: INFORMATION, PICTURES AND PAPAYA AND COTTAGE CHEESE RECIPE

PAPAYA OR PAPITA

PAPAYA OR PAPITA FRUIT TREE

PAPAYA or PAWPAW

The papaya or pawpaw (papita in Urdu), is native to South America. It is thought that it has been cultivated from a wild variety that was virtually inedible and bitter, so we have this tasty, juicy, exotic fruit thanks to the painstaking efforts of South American Indians. The papaya was first documented by the Spanish chronicler Oviedo in 1526, when it was discovered along the Caribbean coastline of Panama and Colombia.

It can be grown from seeds and the tree grown from a seed will be fruit bearing 18 months after planting. The seeds are edible, and have a peppery taste, and can be used as a pepper substitute. They can be used in salads. For centuries, South Americans have used the juice of the papaya to tenderize meat. In Asia the leaves are steamed and eaten as a green vegetable, and the green fruit is used in Thai salads. Teas made from the leaves are said to be effective against malaria.

PAPAYA WITH COTTAGE CHEESE
Ingredients
1 papaya sliced in half and seeds removed

250 gr cottage cheese

1 lime
30 gr toasted almonds
freshly ground black pepper and salt if you wish
2 mint leaves to garnish


Method
Sprinkle the papaya halves with lime juice, then pile in the cottage cheese. Top with pepper, almonds and garnish with mint leaves.
Serves 2.

BOHAR OR BANYAN TREE - A HOLY TREE: INFORMATION AND PICTURES OF BANYAN TREE

BOHAR OR BANYAN TREE

BOHAR OR BANYAN TREE FRUIT

THE BOHAR OR BANYAN TREE

The Bohar tree is native to India and Pakistan, although it now grows throughout tropical Asia. It is the Ficus benghalensis, a member of the fig family of trees. It is sacred to both Buddhists and Hindus. Krishna is said to have achieved enlightenment under one, and Shiva, in his role of Universal teacher, Dakshinamurti, sat under a bohar tree to enlighten the sages who had come to hear his teachings. It is India’s national symbol, symbolizing India’s unity through diversity (as the tree has several trunks and many aerial roots).The Banyan tree is also a symbol of spiritual knowledge. In the Pralaya it is written that only Krishna survived the great Cosmic Flood, and he is depicted sucking his toe, while floating over the flood waters on a banyan leaf in many Indian Tajore paintings. In Hindu mythology it is known as the ‘wish fulfilling tree’. Its ever expanding branches represent eternal life

It got its English name from the word, banian, for Hindu merchants or traders, as English people on the subcontinent noted that traders would sit under a shady banyan tree to do business, or to relax in its shade. Indeed, whole villages could stay under one tree that was reputedly so big that 20,000 people could be accommodated under its branches. It reportedly had a perimeter of 600 metres. The aerial roots grow into accessory trunks, and help support the massive trees.

KING OF FRUIT MANGO (AAM ) - INFORMATION AND PICTURES: MANGO PICKLE ( AAM KA ACHAR ) RECIPE

AAM IN URDU

MANGO IN ENGLISH

MANGOES (MANGIFERA INDICA)

A mango is a mango is a mango you might think, but this is not so. There are more than 500 types of mango and there may even be more than a thousand. Living in Pakistan I realize the truth in this. If you’ve never walked in a busy street, sucking the juice out of a small ripe mango, believe me, it’s quite a refreshing experience. You roll the small fruit between your hands to make the pulp soft, make a little hole in the top of the mango and suck out the juice. The alternative is to buy freshly squeezed mango juice from one of the many juice kiosks that line shopping streets. Then you may get a plastic cup or be given the juice in a plastic bag, with a straw. But it’s satisfying to suck the juice out of the fruit and then eat the pulp left on the stone.

Mangoes are native to India, Bangladesh and Myanmar, although there are mango groves all over south Asia now. Cultivation of the mango tree began amore than 4000 years ago, and as you can imagine with such a history, they are very much part of the culture. It’s monsoon time now and the mango has come into its own. In India it’s known as the King of Fruits, and is the national fruit of that country.
MANGO PICKLE (AAM KA ACHAR)

Ingredients

1 kg green mangoes washed well, dried well then cut into quarters, stones discarded
150 gr salt
3 tsps fenugreek seeds

6 tsp anise
15 gr black seeds (Kalvanji, Kalonji, Nigella sativa)
7 gr turmeric
2½ cups mustard oil



Method
Rub all the ground spices, salt and turmeric onto the cut mango pieces, with about 12 tsps of the oil.

Put these in a jar in the sun and leave for 2 days, making sure to shake the jar every day.

Pour in the remaining oil and leave for two weeks in the house, not in the sun.

Remember to shake the jar on alternate days.

You can eat it after 20 days but it can be kept for about 2 years - if it isn’t eaten by then.

Keep the pieces of mango covered with oil.

Don’t throw the oil away when the pickle is finished; use it for the next batch of mango pickle.

DOLMADES - DOLMADES WITH EGG AND LEMON SAUCE: RECIPE AND PICTURES OF DOLMADES

DOLMADES

DOLMADES

DOLMADES WITH EGG AND LEMON SAUCE
Ingredients
250 gr minced beef
1 large onion, finely chopped
4 cloves garlic, finely chopped
½ cup cooked rice
1 small head white cabbage
4 egg yolks
½ cup lemon juice
small bunch dill leaves, finely shredded
250 cl water or chicken stock (see recipe for Bay leaves),hot
oil
salt and freshly ground black pepper


Method
Steam the cabbage leaves until they are soft and pliable.
Heat the oil in a frying pan and fry the onions and garlic until the onions are translucent, then add the meat and stir occasionally until it is cooked through. Remove from the heat and mix in the cooked rice.
Taking a leaf at a time, stuff the cabbage leaves and roll them up, making secure parcels of them. Use wooden cocktail sticks to secure them if you have to.
Put the egg yolks into a bowl and whisk them with a fork, then VERY slowly add the lemon juice, until it has all been mixed with the egg yolks. Gradually stir in the hot stock or water. Add the shredded dill leaves and seasonings.
Arrange the stuffed cabbage leaves in an oven proof dish and pour the sauce over them. Cook in a preheated medium oven for 30 mins.
Serve with a salad, alone or with a side dish of vegetables.

PASTITSIO - GREEK PASTITSIO: HOW TO MAKE PISTITSIO RECIPE AND PICTURES

PASTITSIO

GREEK PASTITSIO

PASTITSIO
Ingredients
500 gr minced beef, or lamb
2 large onions, finely chopped
4 cloves garlic, finely chopped
1 tbsp tomato puree
1 tbsp dried thyme
½ inch piece of cinnamon ground to a fine powder
5 fl oz natural yoghurt
250 gr cheddar cheese, grated
½ ltr milk
50 gr butter
40 gr plain flour
1/8 tsp grated nutmeg
300 gr macaroni, cooked
cooking oil

Method
Heat the oil in a frying pan and fry the onions and garlic over a high heat until they start to sweat, then turn down the heat and stir until transparent and almost brown. Put in the minced meat and cook until brown.
Add the tomato puree to soak up some of the oil, and stir. Then stir in the cinnamon, thyme and seasonings and cook for a further 5 mins and cook for a further 5 mins
Remove from the heat while you make the cheese sauce. Melt the butter in a pan and remove from the heat. Add the flour and stir so that it forms a smooth paste. Then add a little milk and stir into the paste. Add some more and stir while putting it back over a low heat. Continue adding the milk a little at a time and stirring well so that the sauce doesn’t go lumpy. (If it does, put it in a blender and blend till smooth.) Bring it to the boil and stir for 5 mins. Then remove the pan from the heat and add the yoghurt and cheese. Put back on a low heat but do not let the sauce boil. Keep stirring.
Put half the cooked macaroni into a greased ovenproof dish and cover with half the.
In a greased ovenproof dish, put half the cooked macaroni and mix with a third of the cheese sauce. Stir it in well. Now add the minced meat mixture, then the rest of the macaroni. Cover with the sauce and top with grated cheese.
Bake in a preheated medium oven for 30 -45 mins, until the cheese golden brown.

GARAM MASALA - MAKE YOUR OWN GARAM MASALA: PICTURES AND RECIPE OF GARAM MASALA

GARAM MASALA

GARAM MASALA

GARAM MASALA
Ingredients
4 tbsp coriander seeds
1 tbsp cumin seeds
1 tbsp black peppercorns
2 tbsps caraway seeds
3 black cardamom pods
½ tbsp cloves
1 curry leaf
4 sticks of cinnamon (approx. 1 inch long, each)


Method
Dry fry all the spices, except the black cardamoms, on a medium heat, until they change colour. Just before you turn off the heat, add the black cardamoms and fry them for about a minute.
Allow the spices to cool. Remove the cardamom seeds from the pods and mix the seeds in with the other spices. Discard the pods. Grind all the spices together and store in an airtight jar.

MOUSSAKA - GREEK MOUSSAKA: HOW TO MAKE MOUSSAKA RECIPE AND PICTURES

MOUSSAKA

GREEK MOUSSAKA

Ingredients
300 gr minced beef
1 large onion, finely chopped
3 or 4 cloves garlic
1 tbsp tomato puree
1 tsp oregano (dried)
2 tsps Worcestershire sauce
1 tbsp flour
oil
1 large aubergine, sliced, salted, washed thoroughly and dried
4-5 tomatoes, sliced
3-4 medium sized potatoes
50 gr butter
50 gr plain flour
250 gr grated cheese (cheddar for flavour)
750 ml milk
2 eggs separated and whites whisked to stiff peaks
salt and freshly ground black pepper to taste.



Method
Heat some oil in a frying pan and fry the onions and garlic until the onions start to turn translucent, then add the minced beef, and fry until it is cooked. Add a tbsp flour and the tomato puree to soak up the fatty juices, stirring well. Then add the oregano and Worcestershire sauce.
Remove from the heat and put in the oven proof dish you have greased.
Now add more oil to the frying pan and fry the aubergines, for about 5-10 mins. While you are doing this, place a layer of tomato slices over the meat mixture.
When the slices of aubergine are cooked, remove from the pan and get rid of the excess oil by drying them on absorbent paper. Then layer them over the tomatoes.
Fry the potato slices for about 10 mins, 5 mins for each side, dry as you did the aubergines and put them over the aubergine layer.
You can now make the cheese sauce.
Melt the butter over a low heat, remove the pan from the heat and stir in the flour so that it becomes a smooth paste. Slowly pour in a little milk and stir. Now put the pan back on the low heat, and add the milk gradually, stirring all the while so that it doesn’t become lumpy. Bring to the boil, add half the grated cheese, and simmer for a few minutes. Remove the pan from the heat and stir in the egg yolks with a wooden spoon. When they are well integrated into the sauce, add the stiff egg whites and fold into the sauce using a metal spoon. Add the salt and pepper. When the whites are well mixed into the sauce, pour it over the potatoes. Top with the rest of the grated cheese, and place it in the oven which has been preheated to a medium heat. Leave for 45 mins.
Remove from the oven and serve hot with a salad.

POPULAR AND TRADITIONAL SNACKS -PAKORA: HOW TO MAKE PAKORA

PAKORA

PAKORA

PAKORA Ingredients
250 gr chickpea flour (besan)
2 medium onions, finely chopped
100 gr spinach, washed thoroughly, dried and finely shredded
6 green chillies, very finely chopped
1 tbsp cumin seeds
1 tsp garam masala
1 tsp coriander seeds, lightly crushed
1 tsp turmeric
1 tbsp dried thyme
1 tbsp dried mint
1 handful fresh coriander leaves, finely shredded
1 tbsp dried pomegranate seeds, soaked in water for 5 mins before using
¾ cup water
salt and pepper
oil for deep frying


Method
Put the chickpea flour along with the vegetables, spices and herbs into a large mixing bowl. Slowly add the water and knead until everything is evenly mixed. If you feel you need a little more water add some, but not too much.
Heat the oil in a frying pan or deep-fryer and when it starts to bubble, take a tbsp of the mixture and drop it into the pan. Continue doing this until you have a layer of Pakora and fry until they are lightly browned on all sides. Remove from the pan and drain on absorbent paper while cooking the next batch. Keep warm (in a preheated oven) until they are all cooked.
Serve with our mint and yoghurt sauce and the traditional cup of tea.