Jun 23, 2012


Prepared and photography by  Fari Rahman

Oreo Truffles :) ♥
Yummy, gooey and chocolaty! :D
What you need:
1pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1pkg. (15.5 oz.) OREO Cookies, finely crushed (about 4-1/4 cups), divided
2pkg. (8 squares each) BAKER'S Semi-Sweet Chocolate, melted
Make it:
MIX cream cheese and 3 cups cookie crumbs until well blended.
SHAPE into 48 (1-inch) balls. Dip in melted chocolate; place on waxed paper-covered baking sheet. Sprinkle with remaining cookie crumbs.
REFRIGERATE 1 hour or until firm. Store in tightly covered container in refrigerator.
TOP it off with soem nuts or toffee bits :)


 I am quite fond of Afghani Biryani. I had tried some from Lulu at Khalidiya Mall and was almost instantly addicted .Its one of the main reason I visit Lulu every week...he he ....Sshhhh...Then I started thinking " Why not prepare it myself ? ". A Google search yielded a lot of recipes but I had no way of finding out which one was genuine .Eventually I decided to try my luck .The recipe I have used here is nearly perfect .Looks like I wont be visiting Lulu in a while.

500 grams basmati rice
1kg chicken (cut into small pieces)
2 tsp garam masala
6 red chilies
7 to 12 cashew nuts
onions  5 sliced and fried and make it paste
5 cloves
2 cinnamon sticks
2 pieces of cardamom
3 green chilies (add more according to your taste)

 fresh coriander
-1 small bunch chopped 

garlic paste 2 tbsp
1 tsp saffron (dissolved in 1/4 cup milk)
beaten curd one cup
juice of 2 limes
4 boiled eggs for decoration
5 tbsp ghee or oil
First grind the  red chilies and cashew nuts. Then mix the chicken  pieces with the ginger-garlic paste and beaten curd and put aside. Heat four tablespoons ghee or oil and fry the chili paste, add the chicken , fried onion paste , 1 tsp garam masala, and salt to taste. As the ghee separates from the mixture, and cook . Take a wide vessel, fry the whole spices in 1 tbsp. ghee/oil, add the rice and fry a little, add green chilies and salt to taste and enough water for the rice to cook. When the rice is cooked, spread it on a plate and add the spices mixed together. Afterwards, take another wide vessel (thick bottom) and line it with ghee, spread a layer of rice in it and cover it with half the chicken, spread half of the spice mixture and lime juice, put a layer of rice followed by a chicken layer and finish with a final layer of rice. Cover the rice with saffron milk and some ghee, cover it tightly, and cook for twenty minutes over a slow fire.