Author: libarah

Im a homemaker and a mom of 3 year old angel. Cooking is my passion and likes to do a lot of experiment in the kitchen😋

BLS, ACLS, PALS, BBP&CPR courses @Cheapest Fees!

libarah

Hi everyone!!!

Internationally Accredited BLS, ACLS, PALS, BBP & CPR courses @ the cheapest ever fees from USA. (Online self paced course)

Advanced cardiac life support ~ 59 $

Pediatric advanced life support ~ 59 $

Basic life support ~ 46 $

Blood borne pathogens ~ 46 $

CPR, AED & 1ST AID ~ 20 $

CPR free for limited & selected people as compliment.

Certification valid for 2 years.

Contact in whatsapp

Dr.Anwar Hussain.MD (+966-502083829)

Thank you!!!

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Cucumber curry recipe🥒

libarah

Hi everyone!!!

Instant cucumber curry with no added onion, tomato🍅 and ginger garlic .

Ingredients:

Cucumber -3 chopped

Boiled milk-1/4 cup

Cumin seeds-1/4 tsp

Turmeric powder-1/2 tsp

Cumin powder-1/4 tsp

Red chilly powder-1/2 tsp

Oil- 2 tbsp

Salt- to taste

Instruction:

  • Heat oil in a pan and add cumin, turmeric powder, and red chilly powder.
  • Fry it for a minute and add one cup of water into it.
  • When the water starts boiling add cucumber, cumin powder, and salt into it.
  • Now close the lid and Cook the cucumber for about 10 minutes.
  • Open the lid and add the boiled milk again cook the cucumber curry in low flame for up to 5 minutes.
  • open the lid and cook the curry in high flame for 1 minute then Switch off the flame and garnish with coriander leaves.
  • Serve hot with roti.
  • Happy cooking with liba 👩🏻‍🍳

    • Butter paneer tikka masala

    libarah

    Hi everyone!!!

    Paneer tikka masala is an Indian dish of marinated paneer cheese served in a spiced gravy. It is a vegetarian alternative to chicken tikka masala.

    Ingredients:

    • 200 to 250 grams paneer
    • 1 tbsp Oil
    • 1 cup onions cubed
    • 1 Capsicum cubed
    • 1½ cups tomatoes chopped
    • salt as needed
    • 10 to 12 cashew nuts
    • 1½ tbsp Butter
    • 1½ tsp ginger garlic paste
    • ½ tsp Kasuri methi
    • Coriander leaves for garnish
  • Spices:
    • 1 bay leaf
    • 1 cinnamon
    • 2 to 3 cloves
    • ¾ to 1 tsp garam masala powder
    • 1 tsp coriander powder
    • ½ tsp red chilli powder.
  • Directions:

    1. Mix the paneer into the spices mentioned above and fry till it turns into golden.

    2. Add onion,tomatoes & salt. Fry for 3 minutes. Cook covered till the mixture turns soft & mushy.

    3. Put in garam masala, coriander powder, cashews, red chili powder

    4. Fry till it leaves the sides of the pan. Turn off the stove.

    5. When it cools, blend with 1 cup water in a blender to very smooth.

    How to make paneer butter masala

    1. Heat butter in the same pan.

    2. Fry cinnamon, cloves, cardamoms & bay leaf for 1 to 2 minutes. Saute ginger garlic paste till the raw smell goes away.

    3. Pour the blended puree, then add red chili powder. If needed pour ¼ to ½ cup of water. 

    4. Cook until the gravy thickens & traces of butter or oil is seen on top. Let the gravy reach the desired consistency.

    5. Add paneer & kasuri methi . Mix & cook for 2 to 3 minutes.

      Transfer butter paneer tikka masala to a serving bowl. Garnish with cream, cubed butter & coriander leaves.
  • Happy cooking with liba👩🏻‍🍳

    • Sambar recipe🍽

    libarah

    Hi everyone!!!

    Sambar is a delicious thick lentil soup that is nutritious and healthy. Vegetables like drumsticks, tomatoes are used along with fresh spice powder.  It can be  served with rice idli, vada, dosa etc.

    ingredients:

    • 12 to 15 shallots (or small onions) or 1 medium onion sliced.
    • 1 to 2 vegetable drumsticks
    • 2 to 3 Ladies finger
    • 3 to 5 Beans
    • 1 medium size carrot 🥕
    • 1 medium-sized cucumber🥒
    • 1 green chili slit
    • 1 medium tomato chopped🍅
    • ¾ cup Toor dal 
    • 2 tbsp tamarind paste
    • ¼ cup Coriander leaves – chopped
    • salt as needed
    • 1/8 tsp turmeric 

    • tempering or tadka for sambar recipe

    • 2 tsp ghee 
    • 1 sprig curry leaves
    • ½ tsp cumin
    • ½ tsp mustard seeds
    • 1 Pinch fenugreek seeds
    • 2 pinches asafoetida or hing
    • 1 dry Red chili broken

    preparation:

    1. Pour 2 cups water & pressure cook the toor dal on a medium heat for 2 to 4 whistles.

    2. Wash and Chop all the veggies to 2 inch pieces.

    3. Saute all the veggies in a tsp of oil or ghee until the flavor comes – for 3 to 5 mins. If using brinjal then saute it first for 3 to 4 mins to bring out flavor.

    4.Pour 2 cups of water to a pot,and Cook the vegetables on a medium flame until soft.

    5.Add water in a separate bowl & soak tamarind in it.

    6.When the pressure goes off, mash the dal to smooth.

    7.When the vegetables are completely cooked, add sambhar powder, turmeric & salt. Cook for 3 to 5 minutes.

    8.Pour the tamarind pulp, filter if you desire.

    Tempering sambar:

    1. Meanwhile, heat another pan with ghee.

    2. Add mustard & cumin.When they begin to sizzle, add curry leaves, dry red chili. When the leaves turn crisp, off the heat add hing.

    3. Quickly pour this seasoning to the sambar. Stir well. Simmer for 2 to 3 minutes for the sambar to become flavorful.

  • Garnish with coriander leaves and serve hot with rice or idly🍛

    • Happy cooking with liba👩‍🍳

    Bhajias – african bites🍽

    libarah

    Hi everyone!!!!

    Bhajias, East African Snack, enjoyed especially in Kenya and Tanzania, a cultural import from the Indians dipped in a thick gram flour paste of spices, herbs and fried until crispy.

    Ingredients
    • 1 large potato sliced thinly
    • ½ cup gram flour
    • 1 teaspoon minced ginger
    • 1 tablespoon rice or corn flour
    • 1-2 teaspoons spice cumin or coriander.
    • ½- 1 teaspoon pepper
    • ¼ cup fresh herbs coriander, parsley or cilantro
    • 1/3 cup water plus more
    • 1/2 teaspoon salt or more adjust to taste
    Instructions
    1. In a large bowl combine gram flour, rice flour, ginger spice, pepper, salt and herbs.
    2. Add water a little at a time- enough to form a thick paste.
    3. Put potatoes in the same bowl, a small batch at a time and make sure each slice is coated.
    4. Let it rest for about 5-10 minutes to absorb the flavor
    5. Heat up a large skillet with oil up to the ½ inch- medium-high heat.
    6. Fry the bhajias batches, turning once, until golden brown, about 3-4 minutes.
    7. Note:Do not overcrowd the pan (it will cause the bhajias to be soggy and absorb excess oil)
    8. Repeat process until all the potatoes have been fried. Do add more flour to the batter as needed when it thins out. Adjust with spices
    9. Using a slotted spoon, transfer bhajias to a pan lined with paper towels.
    10. Serve warm with ketchup or chutney
  • Happy cooking with liba🤗🤗🤗🤗

    • Vanilla cupcake🧁

    libarah

    An easy recipe for vanilla cupcakes topped with a simple vanilla buttercream frosting. These cupcakes are perfect for any occasion!

    INGREDIENTS

    Dry ingredient:

    1 1/2 cup Flour

    1 1/2 tsp Baking powder

    1/2 tsp salt

    Wet ingredient:

    1 stick unsalted Butter

    1 cup Sugar

    3 eggs

    2 tsp Vanilla extract

    3/4 cup Milk

    Prep: 10 minutes

    Bake: 20 minutes

    Oven: 180C

    Makes: 12 cupcakes

    DIRECTIONS

    1. Preheat oven at 180C and prepare molds.

    2. Add butter, sugar and eggs one by one & add vanilla extract.

    3. In a separate bowl, mix flour and baking powder and salt.

    4. Mix flour mixture and milk alternatively into butter mixture. Do not over mix.

    5. Pour into molds (to about 3/4 of the cup) and bake for 20 minutes.

    Decorate these easy vanilla cupcakes with buttercream and the topping of your choice. They’re super-simple to make and taste divine.

    Happy cooking with liba👩‍🍳