.......Real Afghani Pulao........

....How To Remove Pimple Marks From The Face...

                                                                                                                                                                                                                      Getting rid of scar tissue from acne, surgery or accidents can be a difficult process. Medications used to reduce or remove scars can have unwelcome side effects. Home and holistic remedies for scar removal are another, natural option for scar removal. Sandalwood paste has long been used as a base for incense and the wood is treasured for its fragrant oil, but it is also an effective scar remedy.

Instructions

Things You'll Need

• Sandalwood stick
• Rose water or plain distilled water
• Mortar and pestle
• Black gram paste (optional)

1. • 1
     Fill a small container with water, rose water or distilled water. This is used to soften the sandalwood stick so that it can be made into a paste.
   • 2
     Place the sandalwood sticks into the liquid, and allow them to soak overnight or for 24 hours. If all of the water is absorbed, add additional water to continue the soaking process.
   • 3
     Place the soaked sandalwood sticks into a mortar bowl and grind the softened sticks into a paste. Add black gram paste if desired and mix until the solution is a sticky consistency. If the mixture is too dry, add a small amount of water to reconstitute.
   • 4
     Apply the paste to the scar. Allow the paste to remain in place for 10 to 15 minutes, then wash off with cool water. Repeat the application as necessary until scar tissue is reduced and discoloration fades.

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1. • 
     

.........Spicy Chicken Nuggets..........

Delicious oven-fried chicken nuggets with spicy coating. Related chicken recipes below.

Cook Time: 12 minutes

Total Time: 12 minutes

Ingredients:

• 3/4 cup lemon juice
• 1/3 cup water
• 1 1/2 tablespoon dried rosemary, crushed
• 3 cloves garlic, minced
• 2 teaspoons Tabasco sauce
• 2 teaspoons Worcestershire sauce
• 4 boneless chicken breasts halves, cut into bite-sized cubes
• 2 slices toasted mixed grain bread
• 1/2 cup chopped almonds, toasted
• 3 egg whites, lightly beaten

Preparation:

Combine lemon juice, water, rosemary, garlic, Tabasco and Worcestershire sauce in small bowl. Stir in chicken cubes; cover and chill for 6 to 8 hours or overnight. In a blender or food processor, grind toast to coarse crumbs. Remove to a small bowl; stir in almonds. Lift chicken from marinade; roll in egg whites, then in crumb mixture to coat evenly. Place on a non-stick baking sheet or silpat sheet. Bake chicken nuggets at 400° for 10 to 12 minutes. Serve hot or cold. Recipe for chicken nuggets makes 4 servings. Serve with Sweet and Sour Sauce or Honey Mustard Sauce. Chicken nuggets recipe serves 4.                           

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.....................Chicken Jalfrezi...................

Chicken jalfrezi

Hot with a delicious taste of peppers & chillies.

Jalfrezi, or jhal frezi, means dry fry and as such this deliciously hot dish does not have much of a gravy. Instead the thick sauce tantalisingly clings to spicy chunks of chicken and pepper.

1
Grind the whole spices (use only 1 tsp of the cumin seeds) and add to the turmeric. Thoroughly coat the meat with the spices and leave to marinade for at least a couple of hours (preferably overnight in the fridge).

2
Heat the oil or ghee in a large pan – it must be very hot. Add the remaining cumin seeds. Once they begin to crackle, add your chicken (it will spit everywhere so take care) and turn in the fat to brown it. Turn the heat down and add the chillies and pepper. Stir fry until the pepper starts to soften.

3
Add the brown stuff. Simmer for 20 minutes until the chicken is cooked through. Just before serving, stir in the garam masala and chopped fresh coriander.

Ingredients

Serves 4

4 chicken breasts, diced

1 red pepper, sliced into chunks

4 green chillies, sliced lengthways

1 tbsp cumin seeds

1 tsp coriander seeds

4 inch cinnamon stick

2 cardomom pods

4 cloves

½ tsp turmeric

½ pint (275 ml) brown stuff

2 tbsp fresh coriander, finely chopped

2 tsp garam masala

2 tbsp ghee, for frying

Cook’s Notes

Serve with rice and/or naans.
Add seeds from the chillies or use red chillies for more heat.