Tum Hi Ho Lyrics

Hum tere bin ab reh nahi sakte Tere bina kya wajood mera (x2) Tujhse juda gar ho jaayenge Toh khud se hi ho jaayenge judaa Kyunki tum hi ho Ab tum hi ho Zindagi ab tum hi ho Chain bhi, mera dard bhi Meri aashiqui ab tum hi ho Tera mera rishta hai kaisa Ik pal door gawara nahi Tere liye har roz hai jeete Tujh ko diya mera waqt sabhi Koi lamha mera na ho tere bina Har saans pe naam tera Kyunki tum hi ho Ab tum hi ho Zindagi ab tum hi ho Chain bhi, mera dard bhi Meri aashiqui ab tum hi ho Tumhi ho... Tumhi ho... Tere liye hi jiya main Khud ko jo yun de diya hai Teri wafa ne mujhko sambhala Saare ghamon ko dil se nikala Tere saath mera hai naseeb juda Tujhe paake adhoora naa raha hmm.. Kyunki tum hi ho Ab tum hi ho Zindagi ab tum hi ho.. Chain bhi, mera dard bhi Meri aashiqui ab tum hi ho (x2)

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Shakshuka Eggs Recipe Ingredients 4 1 1 2 4 free range eggs green bullhorn chili, thinly sliced long red chili, thinly sliced (the spicy kind) garlic cloves, finely chopped small red tomatoes, diced

2 tablespoons olive oil 2 teaspoons mild/medium paprika 1/4 cup water coarse sea salt thyme sprigs to garnish Method In a shallow non-stick saut pan, heat oil on medium heat. Add garlic and chili. Saut for 5 minutes till tender. Add tomatoes and water. Cook for 5 minutes until tomatoes are slightly tender. Sprinkle paprika and mix well. Reduce heat to low. Crack eggs slowly over the chili tomato mixture. Cover with a plate and cook for 8 to 10 minutes until eggs are done and slightly runny. Season with salt and garnish with thyme. Serve hot with bread and salad greens.http://stalkbuylove.com/sbl-favs/brigette-blazer.html
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Ingredients : Sardines /Mathi/Chaala : 15 nos /150 grms Fish Tamarind /Camboge fruit rinds /Kudampulli : 2 pieces (broken into pieces) Curry leaves : 6 sprig Coconut oil : 2 tbsp Salt to taste To Ground to a fine paste: Kashmiri Red Chilli Powder : 1 tbsp Turmeric powder : 1/2 tsp Red Chilli powder : 1 1/2 tsp or (to your tolerable spice levels) Coriander Powder : 1tbsp Fenugreek seed powder 1/4 tsp Shallots : 4-5 Ginger : 1/2 inch piece Garlic : 3-4 pods Method of Preparation : 1. Wash and clean the sardine with salt and drain out water completely and make some small gashes on

it and keep it aside. 2. In blender grind the listed ingredients mentioned above "To Ground" with enough water to fine paste. 3. Gently mix the ground spice paste, fish tamarind /kudampulli and salt with the sardines well. 4. Heat a pan (preferably in 'Kalchatti' an earthen pot) and pour required coconut oil (Note : It will enhance the authentic taste) when its hot tilt the pan/earthen pot in such a way that oil gets spread evenly in the pan/earthen pot. 5. Spread and arrange 4 sprig of curry leaves on the pan/earthen pot, add mathi /sardines with carefully over the curry leaves. 6. Add little water and bring to boil, now add the remaining curry leaves and reduce the flame and let it simmer for about 15 20 minutes until all/most of the water evaporates and the gravy thickens. (Note : Tilt the pan/earthen pot in between such a way that everything is mixed well.) 7. Remove from fire; sprinkle some coconut oil on the top of curry and keep covered for 20-30 minutes. 8. Serve hot with boiled rice or Kappa/Tapioca and Enjoy!

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Roasted Chicken

1. Chicken 1 whole cut into 8 pieces 2. Dried Red Chillies 6 8 nos 3. Black Peppercorns 5-10 nos 4. Ginger piece 1 inch 5. Garlic cloves 5 nos 6. Green Chilli 1 7. Cinnamon 1 inch stick 8. Cloves 4 nos 9. Green Cardamom 4 nos 10. Fennel Seeds 1 tsp 11. Onion 2 medium size roughly chopped 12. Curry leaves 15-20 13. Salt to taste 14. Turmeric Powder tsp 15. Rice Flour 2 tbsp 16. Oil 2-4 tbsp 17. Lemon Juice 1 tbsp Method Grind the ingredients (2) to (12) to a thick paste by adding little water. Marinate Chicken with turmeric powder, salt, ground paste, lemon juice and rice flour. Keep it for a minimum of 2-3 hrs. Heat oil in a pan and add chicken pieces. Reduce flame, place lid and cook till the chicken is cooked and turns golden colour.

1 Kg mathy or any Uluva 1/2 teaspoon Cheriya chumanna ully 10/12 (cherudhaye murichathu) Veluthully 4 idhal Inchi oru cheriya kashnam pachamulagu 3 or 4 (neelathil slice cheyyanam) Thakaly 1 manjal pody 1/4 teaspoon mulagupody 2 1/2 tablespoon Kudampuli 6 slice veapila 3 thandu coconut oil 3 tablesppon avashyathinu uppu. thayarakunna vidham Adhiyam manchatty vachu stow on cheyuga manchatty chudavumpol adhileaku oil ozhikuga oil chudavumpol adhileaku uluva iduga,uluva brown niramavathea nokanam.uluva moothuvarumpol adhileaku cheya chumanna ully cherudhaye murichu vachathu cherkuga. athu nannaye vazhattanam .adhileaku veluthulliyum inchiyum idichu chadhachituga (Mixiyil grind) cheyaruthu.ennittu nannaye vazhattuga. adhileaku arinju vacha thakaly chearkuga ennittu thee alpam medium flamil vzhattuga.ellam nallathu polea muthuvannal adhileaku manjalpodiyum,mulagupodiyum chearthilakuga. avayellam nalla past paruvam aayikazhinjal adhileaku vellathil ittuvachirikunna kudampuli chearkuga kudea 4 glass vellavum ozhichu aavashiyathinu uppum ittu nallathupolea ilaky thee kutty cherudhaye kurukiedukuga. vellam swalpam vatti ennu thonniyal thee kurachittu adhilea meen padhukea ittu valarea cheriya theeyil chatty adappukondu adachu vachu 20 min veavikuga. thee off cheyunnadhinu 1 min munbu veapilayum,keerivachirikunna pachamulagum pinea 1 teaspoon velichennayum ozhichu thee off chaithu pathram adachu vekuga. ee curry uchaku undakiyal rathriyil kazhikunnadhanu kooduthal ruji nalguga.... NB: rathriyil kazhikan nearathu veendum chudakaruthu.