tag:blogger.com,1999:blog-33898798993510131222024-02-18T17:58:42.648-08:00The Art of Uzbek Cuisine"You must turn your cooking to art and each time your meal must be an artwork"
<a href="http://www.copyscape.com/plagiarism-detection/"><img src="http://banners.copyscape.com/images/cs-gr-120x60.gif" alt="Protected by Copyscape Plagiarism Detection" title="Protected by Copyscape Plagiarism Checker - Do not copy content from this page." width="120" height="60" border="0"></a>Malika Sharipovahttp://www.blogger.com/profile/18416369410260006523noreply@blogger.comBlogger288125tag:blogger.com,1999:blog-3389879899351013122.post-68166318428155509252015-02-01T13:17:00.000-08:002015-02-10T17:24:37.599-08:00"National Dishes From Around The World" an e-book with my recipe in it!<div dir="ltr" style="text-align: left;" trbidi="on">
Hi everyone!<br />
Hope you are all in good health, happy and sound!<br />
I am happy to share with you an amazing e-book released by IngredientMatcher's. "National Dishes From Around The World" is their first book and it features recipes of different national dishes. You can download the book for free! Here is the link:<br />
<a href="https://gum.co/nationaldishes/countrychefsRawesome" style="background-color: white; color: #1155cc; font-family: tahoma, sans-serif; font-size: small;" target="_blank">https://gum.co/nationaldishes/<wbr></wbr>countrychefsRawesome</a><br />
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As I am one of the country chefs, I represent Uzbekistan with my "Tuy Palovi" - Wedding pilaf and it is on page 26. I love this ebook! It is colorful, recipes look so mouthwatering and the design is just amazing!<br />
Download the book and let me know what do you think about it!<br />
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With a big smile,<br />
Malika</div>
Malika Sharipovahttp://www.blogger.com/profile/18416369410260006523noreply@blogger.com16tag:blogger.com,1999:blog-3389879899351013122.post-40352695871504723002014-10-24T15:30:00.001-07:002014-10-24T15:38:51.484-07:00Tuy shurva (Wedding soup)<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnGZ3wUyLEWe77PsJlHfME7zYV63wQWHrv4w3zYjfhIASQ78JfSNOEGbDuEqMT6yhbdPqFHU2XoeVypbX4Y5dItNDypdz1gs2iZLQkIipMvX7sT88m3JyccToUbRw_Q2w35LPSndxqUEna/s1600/DSC_0735.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnGZ3wUyLEWe77PsJlHfME7zYV63wQWHrv4w3zYjfhIASQ78JfSNOEGbDuEqMT6yhbdPqFHU2XoeVypbX4Y5dItNDypdz1gs2iZLQkIipMvX7sT88m3JyccToUbRw_Q2w35LPSndxqUEna/s1600/DSC_0735.JPG" height="211" width="320" /></a></div>
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Hi everyone!</div>
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I was looking through my photos today and I found this recipe that was waiting to be posted in here:)I tried this soup for the first time in an Uzbek wedding. I liked it so much that I tried to replicate it at home for my dear ones. I am not sure about the name of the soup, because nobody knew when I asked:) so I decided to name it as "Wedding soup". So here are the ingredients you will need to feed about 4-5 people:</div>
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200 grams of minced meat (beef or lamb)</div>
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30 grams of melted butter</div>
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1/2 cups of short grain rice</div>
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One small egg</div>
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80 ml of vegetable oil</div>
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1 big onion, peeled and thinly sliced</div>
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1 medium sized carrot, peeled and cubed</div>
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1 small capsicum, cubed</div>
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1 big tomato, finely chopped</div>
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4-5 quail eggs, cooked in water for 5 min and shelled</div>
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Salt, pepper (just a pinch) and cumin seeds (1/2 tsp) to taste</div>
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Sour cream for serving</div>
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Mix minced meat, rice, melted butter, salt, pepper and cumin seeds and small egg all together. Shape up small oval shaped chunks with your hands. (If meat tends to stick on your hand, just wet your palms with cold water). Set aside.</div>
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Heat up oil and fry onion over medium heat, until golden in color. Add in capsicum and carrots, continue to fry until carrots are half done. Add in tomato, fry until oil will starts to separate out. Pour in 1.2 liters of water and bring to boil over high heat. When it starts to boil, lower the heat and scoop out a little foam. Put in meat balls and cook until rice is done (Scoop out any foam that will float on the surface). At the end, add in salt and boiled quail eggs and cook for about 5 min. Serve as hot with a teaspoon of sour cream on top.</div>
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Main thing - Enjoy!</div>
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Yoqimli ishtaha!!!</div>
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Malika Sharipovahttp://www.blogger.com/profile/18416369410260006523noreply@blogger.com15tag:blogger.com,1999:blog-3389879899351013122.post-45849591516908072162014-04-23T00:46:00.003-07:002014-04-23T00:56:08.071-07:00Again "Sumalak":) <div dir="ltr" style="text-align: left;" trbidi="on">
Hi everyone! I am so happy that I am back here:) How are you? Hope everything is great on your side! Todays post is again about "Sumalak". Spring is the right season for this dish and so, I usually got many comments and emails about "Sumalak" during this season. I am so delighted when my readers send me their photos with the "sumalak" they cook and I really appreciate that they give me a lot of kind feedbacks! I want to say thank you to all my readers! Thank you for your comments, appreciation and your photos!<br />
First of all I want to show you the photos of my wonderful reader Nadira. Her sumalak turned out great! It looks great and she said it tastes great too!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKkjv5MvrWIiThWBcpXk05e42lB_xo7cRz5lID4HWnZ0poBItcIR90GWSp5dhyphenhyphenIBNOJ8FohVLYr40qScit9Ie46wkOLdkxDiWdJdKC0e3voXq-0O_oiuuyiN0rK3q6F3WaBVLP0t7J7sP_/s1600/2014-03-27+12.18.13.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKkjv5MvrWIiThWBcpXk05e42lB_xo7cRz5lID4HWnZ0poBItcIR90GWSp5dhyphenhyphenIBNOJ8FohVLYr40qScit9Ie46wkOLdkxDiWdJdKC0e3voXq-0O_oiuuyiN0rK3q6F3WaBVLP0t7J7sP_/s1600/2014-03-27+12.18.13.png" height="320" width="240" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_zX5eai-51RACHJvYuDTXGche7UuuGBn4_QZT7QAvC9a_58UkZuKBcF2qal_A2DN5ltuLlTC_hXG6CQ7ecvOlE6xK8g6FJyylSOa4hys9br9uQjfkvqW9wbTC4QyASTLsK96zAhpsL9dU/s1600/2014-03-27+13.43.40.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_zX5eai-51RACHJvYuDTXGche7UuuGBn4_QZT7QAvC9a_58UkZuKBcF2qal_A2DN5ltuLlTC_hXG6CQ7ecvOlE6xK8g6FJyylSOa4hys9br9uQjfkvqW9wbTC4QyASTLsK96zAhpsL9dU/s1600/2014-03-27+13.43.40.png" height="320" width="240" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHzdjKvpdF_T4_NfZlNhUZiz7EgETyOR07FoPqWVPAApytDWnl0mg4UT_9PQ7uM5aP14NvxxOnUcAAVvpOazMe7cqLMqYb8ydQNP_6DcOsLWwjlqIf_nJiI95nZ4-jrHzvY76r-XS-7M-t/s1600/2014-03-28+13.10.53.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHzdjKvpdF_T4_NfZlNhUZiz7EgETyOR07FoPqWVPAApytDWnl0mg4UT_9PQ7uM5aP14NvxxOnUcAAVvpOazMe7cqLMqYb8ydQNP_6DcOsLWwjlqIf_nJiI95nZ4-jrHzvY76r-XS-7M-t/s1600/2014-03-28+13.10.53.png" height="320" width="247" /></a></div>
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Here's what she wrote to me:</div>
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"<i style="background-color: white;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="text-align: left;">Thank you for your wonderful recipe! I made Sumalak at home and My Sumalak turned out so yummy and beautifully! My family enjoyed! I really love your blog!</span><span style="text-align: left;"> </span></span></i></div>
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<i style="background-color: white;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="text-align: left;">PS: I want to show the photo of My Sumalak to you. Where can I post the photos! Thank you so much! May Almighty Allah bless you and your family! :-)</span><span style="text-align: left;"> </span>"</span></i></div>
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<i style="background-color: white;"><span style="font-family: Arial, Helvetica, sans-serif;"> "<span style="text-align: left;">Now I am
sending My Sumalak photos to you! It tasted really great! Thank you so much for
your amazing Sumalak recipe once again! May Almighty Allah bless you and your
family! May all your dreams come true! :-)</span></span></i></div>
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<i style="background-color: white;"><span style="font-family: Arial, Helvetica, sans-serif;">Best regards,<o:p></o:p></span></i></div>
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<i style="background-color: white;"><span style="font-family: Arial, Helvetica, sans-serif;"><o:p></o:p></span></i></div>
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<span style="text-align: left;"><span style="background-color: white;"><span style="font-family: Arial, Helvetica, sans-serif;"><i>Nadira </i>:</span>-)</span>)</span>"</div>
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Thank you Nadira for your appreciation and photos! </div>
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I noticed that Nadira added some walnuts to her "Sumalak" instead of stones. I can tell you that the walnuts in "Sumalak" taste really nice! I also noticed those home baked breads in this photo, I bet Nadira baked them along with "Sumalak", they look yummy too! Nadira you did a great job!!!</div>
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I myself been cooking "Sumalak" for three years now. I try to cook "Sumalak" every year, just in 2013 I didn't cook it, because I couldn't find the right wheat for my "Sumalak" (we were outside of Uzbekistan). There is saying in our culture that when you open up your "Sumalak" at the very end (when it is done after closing the lid) the picture on the surface of the "Sumalak" can predict the future. I don't know if it is true or not, but I never could guess the meaning of pictures in my "Sumalak"s :) Here I am posting the photos, I will ask you to guess what it might be telling:) </div>
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Here my "Sumalak" in 2011:</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSoC_4v_3GCN2X14uP189DdbLIkcSKP8RvObHrTgZQXxO_FkKBwfnCgIP58-qRXpVzvA91M3epkNQOlLf04rUJsczXFAAVdmBG7i6Ibxouoas-9b3f8D_jjOKa94Wl1H1cvPDzyCsWPg7c/s1600/DSCN4005.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSoC_4v_3GCN2X14uP189DdbLIkcSKP8RvObHrTgZQXxO_FkKBwfnCgIP58-qRXpVzvA91M3epkNQOlLf04rUJsczXFAAVdmBG7i6Ibxouoas-9b3f8D_jjOKa94Wl1H1cvPDzyCsWPg7c/s1600/DSCN4005.JPG" height="240" width="320" /></a></div>
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In 2012:</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrVOL8LRNNtkjDgcIXgrhP9rZTyrPYTKwLeGMJR5APeBO0nDh2_s62n2zbX6odlQDjjL86oGFqm7siTG7NeIeUo3vKzLeYEBJZQ92HmRNuE9UEI9YeCNRelnkZfW9mgrEIHYQYGda1uygC/s1600/DSCN7510.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrVOL8LRNNtkjDgcIXgrhP9rZTyrPYTKwLeGMJR5APeBO0nDh2_s62n2zbX6odlQDjjL86oGFqm7siTG7NeIeUo3vKzLeYEBJZQ92HmRNuE9UEI9YeCNRelnkZfW9mgrEIHYQYGda1uygC/s1600/DSCN7510.JPG" height="240" width="320" /></a></div>
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In 2014:</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidP4ciB4KZaHnd68VCdRgJk45woEBQGlJv_hHkxWMa8jXnZ4SjFecAy4Yqu3BBulL12Fe8o7C6mpUYKSzb8fKGXcMlGv2nmC4aB2XRL5n0Uw9Mf7DMyKJVCsMhrWvHRrQ3EkF8aHHnlYK0/s1600/DSC_0053.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidP4ciB4KZaHnd68VCdRgJk45woEBQGlJv_hHkxWMa8jXnZ4SjFecAy4Yqu3BBulL12Fe8o7C6mpUYKSzb8fKGXcMlGv2nmC4aB2XRL5n0Uw9Mf7DMyKJVCsMhrWvHRrQ3EkF8aHHnlYK0/s1600/DSC_0053.JPG" height="211" width="320" /></a></div>
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Ingredients and the cooking methods were the same, but as you can see, every time the picture turned out different:) </div>
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This year I didn't planned to cook "Sumalak", I thought I would buy it from local markets. But after trying about 20 different "Sumalak"s , I decided to cook it myself, because I couldn't find the "right" taste that I like. This was my first time cooking "Sumalak" in Uzbekistan! </div>
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My wheat sprouts were so beautiful, it was pity to cut and grind them:) </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-DLN8pS5nCToqLKMT1HyMM-S5wKG0E-GzLjmulNYbt8-o8AZUmPdj5A2MnRs6SltsGotJ-I9rqxuunBYuIkxoyrlBgqixLy9z77AA3PEGv-HaNl64dxUbBqpjwNmIg1-Db3wyH1eHhMbZ/s1600/DSC_9963.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-DLN8pS5nCToqLKMT1HyMM-S5wKG0E-GzLjmulNYbt8-o8AZUmPdj5A2MnRs6SltsGotJ-I9rqxuunBYuIkxoyrlBgqixLy9z77AA3PEGv-HaNl64dxUbBqpjwNmIg1-Db3wyH1eHhMbZ/s1600/DSC_9963.JPG" height="211" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZbJ0oJeSPDBqv7aDQ2xJUaszBvldYwYNRkYzhBVfZ6R3ODsZYVmsoo5S1s3Zj0XU3r0jepxAbnb6DofdlPfMvOLkBBE7qWaOFYwFDKDSvSjUBBg1XHK_qHuGthVjWsbluEnbkOatzwuC2/s1600/DSC_9965.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZbJ0oJeSPDBqv7aDQ2xJUaszBvldYwYNRkYzhBVfZ6R3ODsZYVmsoo5S1s3Zj0XU3r0jepxAbnb6DofdlPfMvOLkBBE7qWaOFYwFDKDSvSjUBBg1XHK_qHuGthVjWsbluEnbkOatzwuC2/s1600/DSC_9965.JPG" height="211" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZnmE-RgCS-_dQ9LvruvbEMA3nYJNbNjg6HwGdgxylgPJIi54Mf5IoXDpPCF_FUgvKTCfqWGB_jpILgdh3v9-fEjGi1Gm8WpmaHQRJx1PDRmHmvxYTi0gY4-__AL3bcYO5s93hkFhn81Fe/s1600/DSC_9971.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZnmE-RgCS-_dQ9LvruvbEMA3nYJNbNjg6HwGdgxylgPJIi54Mf5IoXDpPCF_FUgvKTCfqWGB_jpILgdh3v9-fEjGi1Gm8WpmaHQRJx1PDRmHmvxYTi0gY4-__AL3bcYO5s93hkFhn81Fe/s1600/DSC_9971.JPG" height="211" width="320" /></a></div>
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While cooking I recommend to stick newspaper all around your stove. "Sumalak" will bubble a lot at the end, so paper will make your work easier-you will not be mad wiping out those sticky dots on your stove and nearby walls:) </div>
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And one more tip: Cook your "Sumalak" with lots of LOVE, that's how it turns out great and yummy!!!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0nAHXq2fXsRyuaR84X6oqqrkf7UEj0q1SOZz-BmwhfZkdV7cAsw6ELkxv-eTC_Xm8VW7rpQKs0WAlU3huRtcxTPLJhen6VSZHYrC3mzOiTiKT9e1s4UnrYF4MkBIfi074jTniBHzBBW1s/s1600/DSC_0031.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0nAHXq2fXsRyuaR84X6oqqrkf7UEj0q1SOZz-BmwhfZkdV7cAsw6ELkxv-eTC_Xm8VW7rpQKs0WAlU3huRtcxTPLJhen6VSZHYrC3mzOiTiKT9e1s4UnrYF4MkBIfi074jTniBHzBBW1s/s1600/DSC_0031.JPG" height="211" width="320" /></a></div>
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And finally me :) while cooking "Sumalak" (don't mind my look, I was tired and it was midnight:) )</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLSdma5LfEGqK4tIKdRo0nU4C6-uZyydbY1KeaGsDrZRntpZDRo3ZrvsYG_n2ZOITYVVSMManqNYUvydXPK1qoTa6jIgC2UOCunWP9rSuD99jYkPE2Bb12hL1q-u8g97Q9H2js8mqyjlXT/s1600/DSC_0039.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLSdma5LfEGqK4tIKdRo0nU4C6-uZyydbY1KeaGsDrZRntpZDRo3ZrvsYG_n2ZOITYVVSMManqNYUvydXPK1qoTa6jIgC2UOCunWP9rSuD99jYkPE2Bb12hL1q-u8g97Q9H2js8mqyjlXT/s1600/DSC_0039.JPG" height="211" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisb4K1sH0OucD3Zpkg7xPQEPiID_K8EKw5rPputE85HppEe589CuA3H18CPzLq5UJxBz59zdCUxyGVxASwkqxOCTfqLq5cWyyDic7SVHgIRfuvY2IkQJqyLaRxn0M1T4BHxW2onjfuxb0D/s1600/DSC_0035.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisb4K1sH0OucD3Zpkg7xPQEPiID_K8EKw5rPputE85HppEe589CuA3H18CPzLq5UJxBz59zdCUxyGVxASwkqxOCTfqLq5cWyyDic7SVHgIRfuvY2IkQJqyLaRxn0M1T4BHxW2onjfuxb0D/s1600/DSC_0035.JPG" height="211" width="320" /></a></div>
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That's all!: ) Our "Sumalak" turned out so yummy and thick! Better than any chocolate! </div>
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Thank you for your time! </div>
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With a lot of joy and happiness, </div>
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Malika</div>
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Malika Sharipovahttp://www.blogger.com/profile/18416369410260006523noreply@blogger.com5tag:blogger.com,1999:blog-3389879899351013122.post-20177868970077274512013-12-30T21:55:00.001-08:002013-12-30T21:55:45.977-08:00Happy New Year my dears!!!<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5aOZriRANaQIVQNhLf9sGRGt0XRycXdNU-S_Ou1HHcct6uTP2gEVgfrh4jUfZvrnKrQ7B1SPThE0hdF7Dk6q3QbvjlKRF74wZi4XEkMK7yFI-tC88uQYZ0RGJcen5EEHSbVF_4UDgUwYg/s1600/Beautiful-Happy-New-Year-2014-HD-Wallpapers-by-techblogstop-26.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5aOZriRANaQIVQNhLf9sGRGt0XRycXdNU-S_Ou1HHcct6uTP2gEVgfrh4jUfZvrnKrQ7B1SPThE0hdF7Dk6q3QbvjlKRF74wZi4XEkMK7yFI-tC88uQYZ0RGJcen5EEHSbVF_4UDgUwYg/s320/Beautiful-Happy-New-Year-2014-HD-Wallpapers-by-techblogstop-26.jpg" width="320" /></a></div>
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Hi everyone!!! <br />
Time passes in speed of light! It is already a New Year-2014!!! New Year is a magical holiday! It is amazing how people in all over the world are united celebrating it! I believe that in this kind of magical days all our prayers are heard, because there is so much positive energy that fills the earth with LOVE! And when LOVE is there, everything works only for good!<br />
My dearest ones! I hope that this year-Horse will bring us only JOY, HAPPINESS, LOVE!!! I am wishing you a New Year that fulfills your dreams! May this year bring victory and success to all of us!!!<br />
I LOVE YOU ALL!!!<br />
Yours, <br />
Malika<br />
</div>
Malika Sharipovahttp://www.blogger.com/profile/18416369410260006523noreply@blogger.com2tag:blogger.com,1999:blog-3389879899351013122.post-10556619206873711402013-07-25T06:12:00.002-07:002013-07-25T06:12:14.644-07:00Buhorocha bahsh palov (Pilaf with greens)<div dir="ltr" style="text-align: left;" trbidi="on">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixV13OYuw1yW37YoPwJ7jK8W6nNEgGJUNNYBEuX5-1q9n6uxLHS8P66EYK0tYb0IzNfqJn3KijFJN0WZRh1B3wpAb07NIpJiYu8YuWoYenE2puKENMZyLgPW7oQu18e45jyDoJ13nX2Xgb/s1600/DSC_5047.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="211" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixV13OYuw1yW37YoPwJ7jK8W6nNEgGJUNNYBEuX5-1q9n6uxLHS8P66EYK0tYb0IzNfqJn3KijFJN0WZRh1B3wpAb07NIpJiYu8YuWoYenE2puKENMZyLgPW7oQu18e45jyDoJ13nX2Xgb/s320/DSC_5047.jpg" width="320" /></a><br />
<div style="text-align: justify;">
Hi everyone!!! Its summer in Uzbekistan, weather is so pleasant, days are so hot and I am enjoying it for sure:) I love summer, maybe its because I was born in this beautiful season:)</div>
<div style="text-align: justify;">
We just got back to Uzbekistan. My Tashkent is so beautiful! Fruits are so sweet! Flowers, trees are so amazing! I have all of my friends and family around me, calling me everyday, just to hear my voice and I feel so loved and happy! I love you all so much!!! I thank Universe for everything!!! I want to believe that you are also happy and joyful...I pray for that...</div>
<div style="text-align: justify;">
So, I am here with another recipe which is being requested for many times:) This kind of pilaf is very popular in Bukhara region and it is<span style="text-align: justify;"> mostly made in spring times, when greens are fresh. It helps to
strengthen immune system and gives all needed vitamins and nutrition that human
body needs in spring time. Greens are used instead of carrots (mostly spinach,
coriander and dill are used, but you can also use your favourite greens).</span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span class="apple-converted-space">Ingredients:<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span class="apple-converted-space">150 ml of clarified butter or vegetable
oil<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span class="apple-converted-space">300 grams of meat (beef or lamb), cut
in big chunks<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span class="apple-converted-space">2 onions, peeled and largely chopped<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span class="apple-converted-space">Big bunch of spinach, bunch of fresh
coriander (all together 350 grams of chopped greens)<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span class="apple-converted-space">2,5 cups of rice<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span class="apple-converted-space">Salt to taste<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span class="apple-converted-space">1 tbsp of ground coriander<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span class="apple-converted-space">1 tsp of fresh ground pepper<o:p></o:p></span></div>
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<span class="apple-converted-space"><b>Method:<o:p></o:p></b></span></div>
<div class="MsoListParagraph" style="margin-bottom: 0.0001pt; text-align: justify; text-indent: -18pt;">
<span class="apple-converted-space"><span style="line-height: 18px;"> </span><span style="font-size: 7pt; line-height: normal;"> </span></span><!--[endif]--><span class="apple-converted-space"><span style="line-height: 115%; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 14.0pt;">Finely
heat the oil and brown meat over high heat.<o:p></o:p></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9bAfEbnBUnR_glY1HN6YINWl11yRbur5HWWcAOWPWR3Gmf90lclDr2cQ0rqni0pv-5_JBxi6DELBtW008u9rGEbAqogbLvHiy291Hgl7IxvtMgbXYNibk_8kCEfeS8j57VSkt1Bn6117i/s1600/DSC_5021.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="211" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9bAfEbnBUnR_glY1HN6YINWl11yRbur5HWWcAOWPWR3Gmf90lclDr2cQ0rqni0pv-5_JBxi6DELBtW008u9rGEbAqogbLvHiy291Hgl7IxvtMgbXYNibk_8kCEfeS8j57VSkt1Bn6117i/s320/DSC_5021.jpg" width="320" /></a></div>
<span class="apple-converted-space" style="text-indent: -18pt;"><span style="line-height: 115%; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 14.0pt; mso-fareast-font-family: "Times New Roman";"><span style="font-size: 7pt; line-height: normal;"> </span></span></span><span class="apple-converted-space" style="text-indent: -18pt;"><span style="line-height: 115%; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 14.0pt;">Add
in onions and fry until onions are soft.</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQbOk33iqkKB1pr1zmbThADBNZ3krMqw6KOJWmx38fHnYUkKvpU1T-NHGCFQ2Io8du_kB7-Iq3PIfjzBBy1aht8_vXD7gwIy1KZlTgm4nw60-__fx1d5S5XaWo-fC1Xcfv5jzbPz7FbY8-/s1600/DSC_5025.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="211" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQbOk33iqkKB1pr1zmbThADBNZ3krMqw6KOJWmx38fHnYUkKvpU1T-NHGCFQ2Io8du_kB7-Iq3PIfjzBBy1aht8_vXD7gwIy1KZlTgm4nw60-__fx1d5S5XaWo-fC1Xcfv5jzbPz7FbY8-/s320/DSC_5025.jpg" width="320" /></a></div>
<span class="apple-converted-space" style="text-indent: -18pt;"><span style="line-height: 115%; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 14.0pt; mso-fareast-font-family: "Times New Roman";"><span style="font-size: 7pt; line-height: normal;"> </span></span></span><span class="apple-converted-space" style="text-indent: -18pt;"><span style="line-height: 115%; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 14.0pt;">Lower
the heat and evenly layer all of the greens on top of the fried meat and
onions.</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJJv0OM7JgFZvYBNSpLs4cHIdja0kFCcM935HJ5SIRPIqrFldwy29Wp1TSK6o7Cx0dTZMxXVagB3ZERiw7Nr07hTqUJt_QxENPU7kMTPXPD6v4AqbotVdS9XyggipcY_oGV7ItQBFc3X5n/s1600/DSC_5027.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="211" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJJv0OM7JgFZvYBNSpLs4cHIdja0kFCcM935HJ5SIRPIqrFldwy29Wp1TSK6o7Cx0dTZMxXVagB3ZERiw7Nr07hTqUJt_QxENPU7kMTPXPD6v4AqbotVdS9XyggipcY_oGV7ItQBFc3X5n/s320/DSC_5027.jpg" width="320" /></a></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-bottom: .0001pt; margin-bottom: 0cm; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<span class="apple-converted-space" style="text-indent: -18pt;"><span style="line-height: 18px;"> </span><span style="font-size: 7pt;"> </span></span><span class="apple-converted-space" style="text-indent: -18pt;">Finely wash the rice and immediately layer over greens, mix carefully
and add in 1 cup of water.</span><span class="apple-converted-space" style="text-indent: -18pt;"><span style="font-size: 7pt;"> </span></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd2ProvY6w23mWoI7m5FoyM8QnWjSHeIcYrl_9THWMXD5DcmZd-3Et9v-RYbdQXdOdIAzR62PPLKq-9j_IzyqLE4XuJMmJWvO5PR0NyoyMkbEpZsuwDfz4kooLh46xXPy5EjBvFp0nW0Dh/s1600/DSC_5028.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="211" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd2ProvY6w23mWoI7m5FoyM8QnWjSHeIcYrl_9THWMXD5DcmZd-3Et9v-RYbdQXdOdIAzR62PPLKq-9j_IzyqLE4XuJMmJWvO5PR0NyoyMkbEpZsuwDfz4kooLh46xXPy5EjBvFp0nW0Dh/s320/DSC_5028.jpg" width="320" /></a></div>
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<span class="apple-converted-space" style="text-indent: -18pt;"><span style="font-size: 7pt;"><br /></span></span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-bottom: 0.0001pt; text-align: justify; text-indent: -18pt;">
<span class="apple-converted-space" style="text-indent: -18pt;"><span style="font-size: 7pt;"> </span></span><span class="apple-converted-space" style="text-indent: -18pt;">Set the heat on high and wait until it will come to boil.
You will see how greens will start to give their juice and cover up the rice,
which is the reason why we don’t put much water.</span><span class="apple-converted-space" style="text-indent: -18pt;"><span style="font-size: 7pt;"> </span></span><span class="apple-converted-space" style="text-indent: -18pt;">Add in salt and spices.</span><span class="apple-converted-space" style="text-indent: -18pt;"><span style="font-size: 7pt;"> </span></span><span class="apple-converted-space" style="text-indent: -18pt;">Observe your pilaf; if juice of the greens and poured water will
not be enough to cover the rice for 2 cm, then you can add in a little more water. Or if greens are too juicy and will give too much juice, you can reduce the water carefully with the spoon. This is the tricky stage, as you can't predict the juiciness of the greens. </span><span class="apple-converted-space" style="text-indent: -18pt;"><span style="font-size: 7pt;"> </span></span><span class="apple-converted-space" style="text-indent: -18pt;">Let it boil and wait until all the liquid is evaporated.</span><span class="apple-converted-space" style="text-indent: -18pt;"><span style="font-size: 7pt;"> </span></span><span class="apple-converted-space" style="text-indent: -18pt;">When all water is evaporated, mix only the top of pilaf, set
the heat on low, cover the lid and cook for about 20 min.</span><span class="apple-converted-space" style="text-indent: -18pt;"> Open up the lid after 20 min and again mix
only the top of the pilaf and cook for 10-15 min more or until rice is properly
cooked.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixQL4S6Hpmwj78SaymxMDPxpIBY8uONsPB99ooycTf9yocssP005IdUVyDYV2okyFEw2sstWZGZoLoaP92CCttQlNLHhuboAWq82PO7E80muUdEJ5TWM-pvuzJs9xtxWOcyylJEbmQ6bCu/s1600/DSC_5034.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="211" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixQL4S6Hpmwj78SaymxMDPxpIBY8uONsPB99ooycTf9yocssP005IdUVyDYV2okyFEw2sstWZGZoLoaP92CCttQlNLHhuboAWq82PO7E80muUdEJ5TWM-pvuzJs9xtxWOcyylJEbmQ6bCu/s320/DSC_5034.jpg" width="320" /></a></div>
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<span class="apple-converted-space"><v:shape alt="Description: C:\Users\Malika\Desktop\New folder\pictures\ovqatlarnikon\bahsh palov\DSC_5034.JPG" id="Рисунок_x0020_16" o:spid="_x0000_i1025" style="height: 100.5pt; mso-wrap-style: square; visibility: visible; width: 151.5pt;" type="#_x0000_t75">
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</v:imagedata></v:shape></span><span class="apple-converted-space"><o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-bottom: 0.0001pt; text-align: justify; text-indent: -18pt;">
<span class="apple-converted-space"> <span style="font-size: 7pt;"> </span></span><!--[endif]--><span class="apple-converted-space"> When pilaf is ready, finely and carefully mix
all of the pilaf. You will see how the colour will turn out to be slightly greenish. Mmmm, this pilaf tastes just heavenly!!! </span><span class="apple-converted-space" style="text-indent: -18pt;"><span style="font-size: 7pt;"> </span></span><span class="apple-converted-space" style="text-indent: -18pt;">Serve it with fresh salad made of just tomatoes and onion on side.</span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-bottom: 0.0001pt; text-align: justify; text-indent: -18pt;">
Enjoy! With lots of love!!!</div>
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Yoqimli ishtaha!!!</div>
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<span class="apple-converted-space" style="text-indent: -18pt;"><br /></span></div>
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Malika Sharipovahttp://www.blogger.com/profile/18416369410260006523noreply@blogger.com8tag:blogger.com,1999:blog-3389879899351013122.post-91437418622119111172013-04-17T08:44:00.000-07:002013-04-17T08:44:25.618-07:00Olma va olhu'ri sharbati (Compote with apples and plums)<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhovvrxpSGtMiaiGsGfw6hFqhs4AwXE4JQDp9UNhnp6OvFGLmczJ0bLIemJAg3iyBaItfm0NUdYdqnC93VPaDDMLnX4IOvIx_cIXuvN9QfuDBTAMzUVH4YYcr0GGFhvFsFPA6VguSzKWYI8/s1600/DSC_1945.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="211" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhovvrxpSGtMiaiGsGfw6hFqhs4AwXE4JQDp9UNhnp6OvFGLmczJ0bLIemJAg3iyBaItfm0NUdYdqnC93VPaDDMLnX4IOvIx_cIXuvN9QfuDBTAMzUVH4YYcr0GGFhvFsFPA6VguSzKWYI8/s320/DSC_1945.jpg" width="320" /></a></div>
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Hi everyone! Long time no posting:) as always I am so sorry guys for my "holiday out":) Time is just amazing thing, you won't look up and bumps! - three or four month are passed just like a second... But thankfully it is passed with a lot of fun and love! Hope you are also having a good time and trying to see good in everything..<br />
Summer is coming, hot days are expected, so that means a lot of drinking:) I love compotes, because they are natural, healthy and tasty! It is better not to drink those soft drinks, because they are full of chemicals and preservatives, sugar free soft drinks have aspartame which is not good for health, so it is better to make your own drink:)<br />
Usually I make compotes out of different fruits like apples, plums, apricots, pears, cherry's, berry's and so on. So today's post is about apple and plump compote:) Enjoy and have fun making it!<br />
<div class="separator" style="clear: both; text-align: center;">
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<div class="MsoNormal">
<b>Ingredients:<o:p></o:p></b></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
500 grams of
apples, quartered and cleaned from seeds</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
500 grams of hard plums, washed carefully</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
Sugar to
taste</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-size: 7pt; text-indent: -18pt;"> </span><span style="text-indent: -18pt;">Boil 1.5 liters of water. When water starts boiling, p</span><span style="text-indent: -18pt;">ut in apples and plums, set the heat on smaller then medium
and simmer for 20 min. At the end a</span><span style="text-indent: -18pt;">dd in sugar for your taste. </span><span style="font-size: 7pt; text-indent: -18pt;"> </span><span style="text-indent: -18pt;">Take from heat and let it cool down completely. Put in fridge and serve
chilled.</span></div>
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<span style="text-indent: -18pt;">Yoqimli ishtaha!</span></div>
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Malika Sharipovahttp://www.blogger.com/profile/18416369410260006523noreply@blogger.com8tag:blogger.com,1999:blog-3389879899351013122.post-12774607785710926562012-12-03T21:49:00.002-08:002021-05-24T06:29:43.840-07:00About measuring...<div dir="ltr" style="text-align: left;" trbidi="on">
Hi everyone!!! Happy December to you all! I believe everything is fine with your side. Today, I want to talk about one disadvantage with my recipes, I hope you don't mind:)<br />
Many people ask me, why I don't give exact measurements for the flour to my dough-related dishes. I agree that it is my biggest flaw. I never measured the amount of the flour, as I always concentrate on the softness or hardness of the dough. I add flour gradually, more at the beginning, less at the end, mixing and kneading it each time with my hands. In the beginning, the dough is very runny but gets thicker each time as I add flour. Usually, I make a medium-hard dough, which means it is not sticky, not too soft, and not too hard. You can easily press your finger in it, but it's not sticky. I understand it is hard for beginners, but by the time you will see it, you will also stop measuring the flour:)</div><div dir="ltr" style="text-align: left;" trbidi="on"><br /></div><div dir="ltr" style="text-align: left;" trbidi="on">In the meantime, I will try to do the measuring for my upcoming recipes. </div><div dir="ltr" style="text-align: left;" trbidi="on"><br /></div><div dir="ltr" style="text-align: left;" trbidi="on">Thank you for your support and patience! </div>
Malika Sharipovahttp://www.blogger.com/profile/18416369410260006523noreply@blogger.com5tag:blogger.com,1999:blog-3389879899351013122.post-77920066141488480572012-11-14T21:24:00.001-08:002012-12-03T21:50:10.766-08:00Behi palov (Pilaf with quinces)<div dir="ltr" style="text-align: left;" trbidi="on">
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Hi there everyone!!! Hope everything is just fine and positive on your side:) Life is full of joy, happiness and fun, just we have to <b>SEE </b>it, wish to everyone find the way:) Open your hearts and accept everything-be grateful! I understood that, being grateful is one of the most important secrets to happiness...<br />
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So, I am grateful that, today I finally find some time to post a recipe for you guys:)<br />
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So today's special is pilaf with quinces:) As soon as they are available in the markets, I get them to cook this dish for my loved ones! Pilaf with quinces has special and unique taste, besides it is very useful for health, especially if you have some problem with your lungs as cough and colds. If you wish to make it vegetarian dish, you can always cook it without meat, just skip the meat part and continue the rest. So the recipe:</div>
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<b>Ingredients:</b></div>
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150 ml of clarified butter</div>
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400 grams of meat, cut in medium chunks (ribs will go fine)</div>
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2 big onions, cleaned and sliced</div>
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3-4 big carrots, peeled and cut in thin long strips or flaked (as I like)</div>
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3-4 fresh and ripe, but not soft quinces</div>
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2,5 cups of rice, (I used basmati, if you're using another type of rice, you can put a little more, as basmati tends to double/triple in size)</div>
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Tablespoon of ground coriander</div>
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Teaspoon of black cumin seeds</div>
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Salt to taste</div>
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Heat up butter, then put in meat, fry on a medium heat until beautiful light brown color. Put in all of the flaked/cut in thin strips carrot and onion. Set the fire on low. Put quinces at top of vegetables and cover the lid. (it helps to soften the quinces, so you won't hurt your hand while cutting them)<br />
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Let it cook for 20 min. Then open up the lid, take out quinces and cut them in half or quarter, if they are big.</div>
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Again put them back on top of the vegetables and cover the lid. Let them cook for about an hour.(Check up every 20 min, slightly moving the bottom, sometimes, if the carrot is not juicy and fresh enough, it tends to stick to the bottom of the pan, in that case,add in some water-about half cup and continue cooking)<br />
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After an hour, carefully take out quinces out of the pot. Add in some salt, spices and finely mix everything. Put quinces back. Layer the rice (finely washed for at least three times) on top of meat and vegetables evenly, helping yourself with a spoon. Carefully add in water to cover the rice for about an inch, set the fire on high and let all the water completely evaporate. Check for saltiness. At the end, carefully mix only the top of the rice with a spoon. Set the fire on low (lowest you have), cover the lid and cook for about 15 min.<br />
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Open up the lid, again mix only the rice and put the lid back. Cook for another 15 min or more until rice is finely cooked.<br />
When your pilaf is done, take out quinces and all the meat chunks, finely mix everything. Serve your pilaf and enjoy:)<br />
As always it goes good with "Achchiq chuchuk" -salad with tomatoes and onions, yey!<br />
Yoqimli ishtaha!!! </div>
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Malika Sharipovahttp://www.blogger.com/profile/18416369410260006523noreply@blogger.com3tag:blogger.com,1999:blog-3389879899351013122.post-22037322941812588182012-08-26T04:36:00.000-07:002014-05-19T11:15:31.216-07:00Kulchatoylar (Baby bread)<div dir="ltr" style="text-align: left;" trbidi="on">
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When I was a child, my mum used to bake me these kind of "kulcha" breads:) I loved them! I missed those baby breads and decided to make some for my sweety too. These "kulcha"s are so fun to make with your child! And they are great for school snacks! Just cut them in half horizontally and put some filling inside. They are surely better than any shop buns:)<br />
<b>Ingredients</b>:<br />
300 ml of milk<br />
50 grams of butter (or melted lamb's tail fat as in original recipe)<br />
1.5 tbsp of yeast<br />
1 tbsp of sugar<br />
1 tsp of salt<br />
Plain flour as needed<br />
1 egg for greasing<br />
Poppy seeds or sesame seeds for sprinkling<br />
Warm up milk and add in butter or fat, mix until it is dissolved completely, take from stove, add in salt and sugar. Let it cool down a bit and add in yeast. Mix and gradually start adding flour. Make soft and a little bit sticky dough (but not too sticky). Grease with oil, cover and let it rest for 1.5 hours.<br />
When the dough is ready, divide it in about 15 or more (depending on how small you want to make your mini breads) pieces. Shape out your "kulcha"s in small circular breads with thin center and thicker edges. Put them directly on your baking tray, cover and let them rest for 10 min.<br />
Grease all of "kulcha"s with whisked egg and sprinkle with your favorite seeds. Bake in medium heat until nice golden in color.<br />
Mmmmm, that heavenly smell!!!!<br />
Enjoy your baby breads!!!<br />
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Yoqimli ishtaha!!!</div>
Malika Sharipovahttp://www.blogger.com/profile/18416369410260006523noreply@blogger.com7tag:blogger.com,1999:blog-3389879899351013122.post-36778570222425639932012-08-10T06:27:00.000-07:002012-08-10T06:28:04.718-07:00Qovurilgan yosh kartoshka (Fried baby potatoes)<div dir="ltr" style="text-align: left;" trbidi="on">
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Hi there everyone! I am so sorry for my long break, as always, I have so much to do! This time it's even more work, as somehow, most of my food photos are lost (don't know how????!!!!) and I have to cook all those dishes again! I need that photos for my book (I have to work on it a little bit more...). I suspect that maybe my daughter accidentally had deleted them... For the other side, maybe it's for my sake, as now I have better camera and my photos are much more beautiful!!!<br />
Let me share with you one of my mother in law's favorite snack (photo is taken with my old camera, I have some more photos and recipes, I have to post them soon:))<br />
As soon as young baby potatoes are available at the market, my mother in law gets them, for cooking her favorite snack:) Though it is a little bit time taking, but still the taste worth the work:) Besides, nothing like eating those fresh, crunchy and delicious baby potatoes!<br />
<b>Ingredients:</b><br />
500 grams of baby potatoes<br />
half a liter of clarified butter<br />
Salt to taste<br />
Pepper to taste<br />
Cook/boil baby potatoes with their skin. When they are ready, drain the hot water and wash with cold water. Start peeling out their skin, and yeah it will take some time:)<br />
Heat butter well and then deep fry potatoes in it. Fry half of all potatoes at a time, that will make them crunchier. At the end, sprinkle with some salt and pepper. Goes well with fresh tomatoes and cucumbers:)<br />
Enjoy that crunchy babies!<br />
Yoqimli ishtaha!!!<br />
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<br /></div>Malika Sharipovahttp://www.blogger.com/profile/18416369410260006523noreply@blogger.com0tag:blogger.com,1999:blog-3389879899351013122.post-65041760674192154832012-06-29T08:32:00.000-07:002012-06-29T08:32:14.911-07:00Gu'ja (Cold soup with wheat and corn)<div dir="ltr" style="text-align: left;" trbidi="on">
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"Gu'ja" is very popular and great cold soup for summer. This soup is so easy to cook, yet so yummy and nourishing! In Uzbekistan there are some special places, where you can enjoy this dish and have chat with your friends. There are different recipes for this soup and they all taste just yummy! This recipe is the simplest one!
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<b>Ingredients</b>:<br />
Half cup of wheat<br />
Half cup of white corn<br />
Salt to taste<br />
Plain yogurt<br />
Pepper and red chili to taste (optional)<br />
You can also add in yellow corn kennels and mungbeans to this recipe if you wish<br />
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"Gu'ja" needs special kind of corn, which is white in color and has small kennels.<br />
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Mix corn and wheat in a bowl, add in enough water to cover them for about 4 inches. Bring to boil on a high heat. When it comes to boil, lower the heat and let it simmer until wheat is soft and completely cooked.
At the end, add in salt.
Serve with plenty of fresh plain yogurt. I also like to sprinkle some basil on top:)<br />
Enjoy your hearty summer dish!<br />
Yoqimli ishtaha!!!</div>Malika Sharipovahttp://www.blogger.com/profile/18416369410260006523noreply@blogger.com5tag:blogger.com,1999:blog-3389879899351013122.post-50056594365559988662012-05-03T06:36:00.003-07:002012-06-29T08:34:18.613-07:00Tandir non (Bread baked in a special clay oven)<div dir="ltr" style="text-align: left;" trbidi="on">
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Hi my dears!
How are you? Hope everything is fine and your life is full of happiness and joy! Sorry for such a long break, as always I was busy with many other things. But, I always remember you and my blog and feel so guilty the day I didn't post anything.
I had a great experience with baking bread in a clay oven - "Tandir" or "Tandur":)A lot of thanks to my friend Malika opa, who showed me the process. She shared with me some secrets of "tandir". She also showed me how they love to eat fresh and hot baked bread, greasing garlic and tomato on top of it. I must tell it's really yummy! Bread is soaked with tomato juice and garlic gives specific flavor to it! Here is the photo:
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So, the next day, I wanted to try it on my own, well actually not on my own-with my husband:) I prepared the dough and he prepared the oven. It was fun, but a little bit stressy, as I was afraid if I could make it right:) I had to try it, or it will not be me:) I decided to make my bread without adding any yeast.<br />
So, here is <b>the recipe</b> of my bread:<br />
1.5 liters of full fat milk<br />
5 tbsp of olive oil (or any vegetable oil)<br />
1.5 tbsp of salt<br />
1 tbsp of sugar<br />
1 cup of toasted sesame seeds<br />
You can also add 1 full tsp of baking soda if you want, but that is optional<br />
4 cups of all purpose white flour<br />
Whole wheat flour as needed<br />
Heat up milk and add in oil, sugar, salt. Stir well, until sugar and salt dissolved completely. Take milk from heat and add in toasted sesame seeds. Add in 4 cups of white flour and soda, finally mix everything. Now slowly add in whole wheat flour, until you will form soft, but not sticky dough. At the end, oil your hands and work you dough for about 5 min. Cover and let it rest for 1 hour.
Meanwhile, prepare clay oven. Fire the wood and let it fire a while. At the beginning, oven will be dark inside. You have to wait until it will be light.
Divide the dough for about 10 pieces or more, depending to the size of the bread you want to bake. I made them small, so I divided in 14 pieces. Divide and work them into smooth balls, prepare your tools:
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When oven is ready to bake, start shaping out your breads:
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You will need a special tool called "rapida" to put your bread on it and stick it into the walls of the oven. Before sticking the bread, you have to grease the back of it with a little bit of water, just to make it sticky enough.
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid3f7LbJ2HfeX8dSYbamJL-GttDyq-jP1L4WWsjaqoWutT-i_qlm81dXZevkD7DglVe2aY2ucdd8Cd3pA5PHaEhdUaoOLGF2xApitpOK3f6Fz4O7DOQCnfYjLut24zKwVMsMMjiTEMutnv/s1600/IMAG0129.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid3f7LbJ2HfeX8dSYbamJL-GttDyq-jP1L4WWsjaqoWutT-i_qlm81dXZevkD7DglVe2aY2ucdd8Cd3pA5PHaEhdUaoOLGF2xApitpOK3f6Fz4O7DOQCnfYjLut24zKwVMsMMjiTEMutnv/s320/IMAG0129.jpg" width="191" /></a></div>
Now, stick it to the oven's wall:
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRtm891gVzYH9feyASICoo5eI_BryyYs9qldjIGqON-kOGa0ZB8QeRVpuyW0M1XgtzF_mUVs7kZKw-VJjQdpwPnjwLDruz61kIjTzr20m4BjPP0-rToSmhM4b6nA8iVedLWlwlhSza_TCu/s1600/IMAG0127.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="191" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRtm891gVzYH9feyASICoo5eI_BryyYs9qldjIGqON-kOGa0ZB8QeRVpuyW0M1XgtzF_mUVs7kZKw-VJjQdpwPnjwLDruz61kIjTzr20m4BjPP0-rToSmhM4b6nA8iVedLWlwlhSza_TCu/s320/IMAG0127.jpg" width="320" /></a></div>
When bread is golden-brown in color, it is ready. You will have to take it carefully. Always keep your face out or you can burn out your eyelashes:) Also take care of your hands, wear something with long sleeves and wear also cotton gloves.
Believe me it is fun and great experience, one must have in his/her life:)!
Oh, I forgot to tell you about potatoes! After we were done with our breads, we buried some potatoes in that remaining coal, waited a while and then enjoyed delicious and flavorful potatoes!!!
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSPAGUGgNnV3qfike5yF6H8vNVn8sKIsIy7lSFwJJVH5JvuGYOMTJRRJbZ4lBTvjxJ25DTXS2IMJdFQyZwNW-hD5mIH9xqIRTkSmHjxv7LwkBT9iH_CGS_lXvlWWwPbHsDIwyBYKM0Gtzd/s1600/IMAG0134.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="191" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSPAGUGgNnV3qfike5yF6H8vNVn8sKIsIy7lSFwJJVH5JvuGYOMTJRRJbZ4lBTvjxJ25DTXS2IMJdFQyZwNW-hD5mIH9xqIRTkSmHjxv7LwkBT9iH_CGS_lXvlWWwPbHsDIwyBYKM0Gtzd/s320/IMAG0134.jpg" width="320" /></a></div>
Enjoy your the most tasty breads ever!!!</div>Malika Sharipovahttp://www.blogger.com/profile/18416369410260006523noreply@blogger.com3tag:blogger.com,1999:blog-3389879899351013122.post-68471588572555157202012-03-07T05:52:00.007-08:002012-03-07T06:40:00.698-08:00Kartoshka burma<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizybknOCFmLQVn1z_pIj9K-xr5BMi0TmaVoneZkt4HGhyI-SyfzV2KEkQ3YdZiKpVonEFS-zUk1U8BheDyYUPyqrHnxOmQCd5Y3ec5-aGCIixZM32EqIPfQopKsUUZoceBm826OBZgpOn4/s1600/DSCN7313.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizybknOCFmLQVn1z_pIj9K-xr5BMi0TmaVoneZkt4HGhyI-SyfzV2KEkQ3YdZiKpVonEFS-zUk1U8BheDyYUPyqrHnxOmQCd5Y3ec5-aGCIixZM32EqIPfQopKsUUZoceBm826OBZgpOn4/s320/DSCN7313.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5717159790467858002" /></a><br />Hi everyone! I am so glad that I finally found some time for posting a recipe:) I tried out new dish and wanted to share it with you. Do you guys remember the recipe "<a href="http://uzbekcooking.blogspot.com/2010/01/qovoq-burma.html">Qovoq burma</a>" , this is almost the same thing, just the filling is different. Instead of pumpkin, I used boiled and mashed potatoes and I loved the result! It is perfect with light soups! Surely try it:)<br />Ingredients:<br />Same dough as for "Qovoq burma"<br />For the filling:<br />2-3 medium sized potatoes<br />4-5 tbsp of hot milk (or more, just to make it easier for mashing)<br />50 grams of butter<br />1 medium sized onion, peeled ans sliced<br />Salt to taste<br />Pinch of fresh grounded pepper<br />Guys, how do you cook potatoes for your mashed potatoes:) ? I prefer cooking them with skin, putting them in already boiling water,I think that will help to keep most of important minerals and vitamins, again who knows:)So, I take out them when they are fully cooked and peel of their skin. All potatoes go in to the deep bowl. Then go salt, pepper and milk in there:) Mash, mash, mash until smooth. <br />In separate pan, melt the butter and fry onions until transparent. <br />Add onions in to the mashed potatoes and finely mix them up:)<br />Now roll out the dough and divide in four, grease a little bit with oil or clarified butter and spread out the filling evenly all over the piece, <br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTUJkzACfLi3UgzXQzR2_1lbONjCS_-KNxHnOXRFcIEpClDoDQGDZkxypjuScH7xYbht5I32CRXp0paUvTfW_Ijv7iepK-QHKsxUWCZN8BZ_zbae2iPwtAqavXh1GudBtM9ZTVdJKrn_yb/s1600/DSCN7311.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTUJkzACfLi3UgzXQzR2_1lbONjCS_-KNxHnOXRFcIEpClDoDQGDZkxypjuScH7xYbht5I32CRXp0paUvTfW_Ijv7iepK-QHKsxUWCZN8BZ_zbae2iPwtAqavXh1GudBtM9ZTVdJKrn_yb/s200/DSCN7311.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5717159363259225634" /></a><br />roll each piece around itself forming a log, then roll in to "snail":) Now your snail shaped "burma"s are ready for frying!<br />Fry each side as described in "Qovoq burma". <br />Now enjoy your "Kartoshka burma" and surely share with your loved ones! And not loved ones also:) I recommend loving everyone:) Be positive in everything! <br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq5NMuJ2QY8hFyLiAwoYrhcHh77WcASEd3dEkO6YGnMw0QdYIjd1x1iCLgXfnyCxXtkdxxFAjpCEZyTJ8Bu_cAhTfKAKyS9arxlGr_NUWTifQUUzIRCe0DXDdXTsDnMuMw1jt5VhegR-zu/s1600/DSCN7315.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 180px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq5NMuJ2QY8hFyLiAwoYrhcHh77WcASEd3dEkO6YGnMw0QdYIjd1x1iCLgXfnyCxXtkdxxFAjpCEZyTJ8Bu_cAhTfKAKyS9arxlGr_NUWTifQUUzIRCe0DXDdXTsDnMuMw1jt5VhegR-zu/s200/DSCN7315.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5717159597203138610" /></a><br />Yoqimli ishtaha!!!<br />I love you all!!!Malika Sharipovahttp://www.blogger.com/profile/18416369410260006523noreply@blogger.com2tag:blogger.com,1999:blog-3389879899351013122.post-5655366683049085152012-02-13T03:49:00.009-08:002012-02-13T04:17:50.082-08:00"Olma" pechenyesi ("Apple biscuits")<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkSg7FrpJVlfDmuLZw1VMMjsDiw2iXjw5jIpCbR_JhQQuwPL3p3yx8c8iyzYYK3GBmEThY5_Ru6u4XfwKTNpYjUssNK60dw9389y7GWFWdtQlJzCY9KEqfFaMy1YTTxdpbT2oC9iLDuMnk/s1600/DSCN7365.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkSg7FrpJVlfDmuLZw1VMMjsDiw2iXjw5jIpCbR_JhQQuwPL3p3yx8c8iyzYYK3GBmEThY5_Ru6u4XfwKTNpYjUssNK60dw9389y7GWFWdtQlJzCY9KEqfFaMy1YTTxdpbT2oC9iLDuMnk/s320/DSCN7365.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5708591849899101170" /></a><br />Hi there my dears! God bless us all in our wonderful and amazing lives!!! I feel so positive and joyful right now, that I wanted to share my LOVE and energy with you all! I just want to say that, keep on dreaming and believe in everything good! I love you all!!!<br />As for recipe:) I don't really remember the origin of these biscuits, but I know them from my childhood, so I can relate them to our cuisine:) Try to choose sweet, medium sized apples, which are flavorful and not so juicy. I made 6 "Apple"s out of this recipe:)<br />Ingredients:<br />130 grams of butter or margarine<br />100 ml of full fat cream<br />Half a tsp of baking powder<br />Half a cup of powdered sugar<br />Plain flour as needed (better start to measure flour, as sometimes it's complicated for beginner cooks, sorry, xoxo)<br />6 apples<br />6 tsp of cinnamon powder<br />Handful of black raisins<br />Handful of any nuts (I used almonds)<br />6 cloves<br />Grate butter using the big eye of the grater. Add in 1 cup of flour and start to mix, rubbing it between the palms of your hands. When it gets crumbly, add in sour cream, sugar, baking powder and mix again with spatula. Now start adding more flour, mix with hands, until you will form medium hard dough. Cover and put in fridge for 1 hour. <br />Divide the dough in 6 equal parts. Clean your apples using special knife. <br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidt70cEnHuwcWArEuBqAY9h4WCzFWaBKmFEySPhDIQNA4o9brVYOucFABuUU42YSOCizVPie1SWIGsBCjKC-ek1AVWjUkTo5ckB-wAMdS_UoeWUn1RRW61KPVRCsVfsq9i3_-k1r2DCple/s1600/DSCN7355.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidt70cEnHuwcWArEuBqAY9h4WCzFWaBKmFEySPhDIQNA4o9brVYOucFABuUU42YSOCizVPie1SWIGsBCjKC-ek1AVWjUkTo5ckB-wAMdS_UoeWUn1RRW61KPVRCsVfsq9i3_-k1r2DCple/s200/DSCN7355.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5708590321844682930" /></a><br />Now, roll out one of the pieces of dough and sprinkle some cinnamon on top, put apple in the middle and fill with nuts and raisins. Sprinkle more cinnamon on top. <br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTCCDZtqAhmPW3Ho_EWgRJ7ZjU_2TjpJo8ef7VGo7XJ4xDR55bWM504KGtOcGEtOQXGDTW_hl-Kw4FJciVgCfaiQc2QzS46nkaULku40NGwH774TvpiJMmeSzZMZ88iRwLfYlqwawiiCQN/s1600/DSCN7358.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTCCDZtqAhmPW3Ho_EWgRJ7ZjU_2TjpJo8ef7VGo7XJ4xDR55bWM504KGtOcGEtOQXGDTW_hl-Kw4FJciVgCfaiQc2QzS46nkaULku40NGwH774TvpiJMmeSzZMZ88iRwLfYlqwawiiCQN/s200/DSCN7358.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5708590726499062178" /></a><br />Pinch out the edges, to finely cover the apple. Put one clove at the top.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuU8jh-EXWp6lpItoFNcv0sEPASe5dyDnQ9Cax6Vg14GNZrCuLQ5B43ikekEVzrm0ktN3_SA7TJ-A0TI6cJ_50X2q27VauDw5-M-WvhCwBgCi0CnE480NCV8b9wJ5f0srM8mmNre6yEEWk/s1600/DSCN7360.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuU8jh-EXWp6lpItoFNcv0sEPASe5dyDnQ9Cax6Vg14GNZrCuLQ5B43ikekEVzrm0ktN3_SA7TJ-A0TI6cJ_50X2q27VauDw5-M-WvhCwBgCi0CnE480NCV8b9wJ5f0srM8mmNre6yEEWk/s200/DSCN7360.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5708591296367641346" /></a><br />Repeat with other dough pieces and apples. Bake in preheated oven, using the middle rack, until nice, light golden in color. Take out and generously sprinkle with powdered sugar. Mmmm, yummy! Enjoy!<br />Yoqimli ishtaha!!!Malika Sharipovahttp://www.blogger.com/profile/18416369410260006523noreply@blogger.com4tag:blogger.com,1999:blog-3389879899351013122.post-1715151308779603302012-01-30T04:25:00.000-08:002012-01-30T05:19:05.393-08:00Pishloqli chuchvara (Cottage cheese Dumplings )<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUCcipG-2ogsv0H7LvZj9fNcJs88pVPuOPZzI0DnhmIZDWOY7CM2uly7AdTeofrhskT5t87yjEm6Cpe-Mj2xqRjuXz8ORcHt5cfdDew2XO-y_V-7ax3e2RZ3Py-oeembR3drhmLBG0tREK/s1600/DSCN7351.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUCcipG-2ogsv0H7LvZj9fNcJs88pVPuOPZzI0DnhmIZDWOY7CM2uly7AdTeofrhskT5t87yjEm6Cpe-Mj2xqRjuXz8ORcHt5cfdDew2XO-y_V-7ax3e2RZ3Py-oeembR3drhmLBG0tREK/s320/DSCN7351.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5703413005715827586" /></a><br />I learned this dish from my mother-in-law (she also cooked it very rarely). I liked this dish at that times, but I almost forgot about it:) Recently I was thinking about to cook some vegetarian dish and I remembered about this meal. Although my mother-in-law made them same as regular "chuchvara"s (I mean the shape), I decided to make them bigger, in rectangle shape, to make my work easier (as I am a big Lazy girl). "Pishloqli chuchvara" is very good source of protein and calcium. Cheese that I used, in Uzbekistan is usually called "tvorog" which is similar to cottage cheese, ricotta cheese or even paneer. Try to use fresh, thick and non sour cheese. <br />Ingredients:<br />Same dough as for "<a href="http://http://uzbekcooking.blogspot.com/2009/12/chuchvara.html">chuchvara</a>"<br />200 grams of cottage cheese<br />1 big egg<br />1 tbsp of clarified butter<br />Salt to taste<br />Half a tsp of fresh ground pepper<br />Fresh sour cream for serving<br />Make the dough, cover and let it rest. Prepare filling: finely mash cottage cheese with eggs, salt, pepper and butter. Set aside. <br />Roll out the dough and cut 2X2 inch squares. Put in 1 tsp of filling and finely pinch the edges. <br /> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgentZUeyXOe5VHu6W2mGXWTfSm-_ut6H0-MGozyRLJN0BQ4UCBRgWaMLx4P3Z8HQwllonvr75xwk4R-A-azOy6eNRuSSBa_jqPfanVLw9MvOaAYr9gMLLOfpvYHykVis0Zp3PjKo4P5RHx/s1600/DSCN7343.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgentZUeyXOe5VHu6W2mGXWTfSm-_ut6H0-MGozyRLJN0BQ4UCBRgWaMLx4P3Z8HQwllonvr75xwk4R-A-azOy6eNRuSSBa_jqPfanVLw9MvOaAYr9gMLLOfpvYHykVis0Zp3PjKo4P5RHx/s200/DSCN7343.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5703410724940642594" /></a><br />Continue pinching, until you will use up filling or dough:) <br />In separate bowl, boil about1.5 liters of water and bring to boil. Add in 1.5 tsp of salt and 1 tbsp of any vegetable oil. Put "pishloqli chuchvara"s in boiling water, about 10-15 at once. Ready dumplings will float to the surface, but still you need to cook them 1 min more, to be sure, that filling is cooked well. <br />Cook as many dumplings as you need and keep the rest in your freezer. <br />Serve dumplings with sour cream and enjoy!!!<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUPPLRs9hgtoNbbLOXQKz7ER6C3sEr8etRXaV3oNlg2KtZEFjdxcqJnf_G7v9OnWASyKYNjrFQdhEvvvxYF_SYSgtaqzWP2VjTZAVAy17N7njzoNi-rVjnZ9B6JO3_wRHntx-0DF1RNvvJ/s1600/DSCN7354.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUPPLRs9hgtoNbbLOXQKz7ER6C3sEr8etRXaV3oNlg2KtZEFjdxcqJnf_G7v9OnWASyKYNjrFQdhEvvvxYF_SYSgtaqzWP2VjTZAVAy17N7njzoNi-rVjnZ9B6JO3_wRHntx-0DF1RNvvJ/s320/DSCN7354.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5703412773117239874" /></a><br /><br />Yoqimli ishtaha!!!Malika Sharipovahttp://www.blogger.com/profile/18416369410260006523noreply@blogger.com1tag:blogger.com,1999:blog-3389879899351013122.post-45735948351447972082012-01-18T03:17:00.000-08:002012-01-18T03:44:22.757-08:00Ismaloqli kesma lag'mon (Noodles with spinach)<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRk4tkIiH2XhKkVzvNyxsEEshIDpFnEjnniLiiyqdZB9djvi-ldt66H-IkJhlJxrE7GePVilcIj5MN5oGEXWm9muuOGmzoWVpMhDgYqj3jeCpgpv8kNoVhXfPiT7Q9WTFLFvYAs0yOVOQt/s1600/DSCN6762.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRk4tkIiH2XhKkVzvNyxsEEshIDpFnEjnniLiiyqdZB9djvi-ldt66H-IkJhlJxrE7GePVilcIj5MN5oGEXWm9muuOGmzoWVpMhDgYqj3jeCpgpv8kNoVhXfPiT7Q9WTFLFvYAs0yOVOQt/s320/DSCN6762.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5698935730421495250" /></a><br />As I already wrote, I love experimenting in kitchen:) So I decided to make green noodles for lunch:) I used spinach for color and it gave great taste too! For topping, I just fried minced meat and vegetables and serve it with colorful corn, just to give that dramatic and appetizing look for my "Kesma lag'mon" :) Prepare noodles and save some for later use. I usually dry my noodles or just put them in freezer. <br />Ingredients:<br />200 ml of spinach juice<br />2 eggs<br />1,5 tsp of salt<br />Plain flour as needed<br />150 ml of vegetable oil (I used corn oil)<br />350 gram of minced meat<br />2 onions, peeled and sliced<br />2 tomatoes, finely chopped<br />1 capsicum, chopped<br />2 tbsp of tomato puree or paste<br />Salt to taste<br />1 tsp of ground coriander<br />1 tsp of black cumin seeds<br />Sweet corn and fresh chopped greens for serving<br />Slightly beat up eggs with spinach juice. Add in salt. Gradually add flour, until you form slightly hard dough, but not too hard. Cover and let it rest for 20 min. <br />Generously sprinkle the surface with flour, roll out the dough (about 0.5 mm thick) and again sprinkle generously with flour, just to prevent sticking. Let it dry for 5-8 min, then roll around itself forming long log. Start cutting the log in 1/4 inch thick slices. <br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrZf6jm0CwgJ-6cpyKN9Q3UTScnkpEtCnbY42N_C482OiTdu-EtgnoL6hX6TYgZ7z5r0qb6o4jT7dool6G0dqxoIPfoegRLW_BDu4cHrlyB8P_NU1aSZjsbfpBliPU7pXetutmH-DK_ctC/s1600/DSCN6753.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrZf6jm0CwgJ-6cpyKN9Q3UTScnkpEtCnbY42N_C482OiTdu-EtgnoL6hX6TYgZ7z5r0qb6o4jT7dool6G0dqxoIPfoegRLW_BDu4cHrlyB8P_NU1aSZjsbfpBliPU7pXetutmH-DK_ctC/s200/DSCN6753.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5698933169081788402" /></a><br />Open up every slice, hang them over and let them dry for at least 20 min. I use my rolling stick and 2 chairs for drying my noodles:) <br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdTOxCVfEAPoR32NXJZ3yNFS5oaMdsoXXJ7KwJ6bSKbE-I317N71359ILclWcEcb8nI9_rzXdzIeWM6W_y8DG16B3h_2DZG4_otbgPy6nDUg0sDbn967iYdRu4ZQ6vbrfNHCrOnVUzKFWy/s1600/DSCN6755.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdTOxCVfEAPoR32NXJZ3yNFS5oaMdsoXXJ7KwJ6bSKbE-I317N71359ILclWcEcb8nI9_rzXdzIeWM6W_y8DG16B3h_2DZG4_otbgPy6nDUg0sDbn967iYdRu4ZQ6vbrfNHCrOnVUzKFWy/s200/DSCN6755.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5698933625950880722" /></a><br />While your noodles are drying, prepare the topping: Heat up oil and brown minced meat over medium heat, add in onions and fry until onions are slightly golden in color. Add in capsicum, fry until capsicum is half done. Finally add in tomatoes and tomato paste. Fry until oil will start to separate out. At the end, add in spices and fry for 2 min more. Add in salt and then take from the stove. <br />Boil 2 liters of water in deep bowl and add in 1 tbsp of salt in it. Add in less then a half of your noodles and cook for about 3-4 min or less, just until noodles are soft and cooked. Drain all water and then serve topping with fried meat and vegetables. Also sprinkle corn and greens for additional color and enjoy your creative and beautiful lunch!!!<br />Yoqimli ishtaha!!!Malika Sharipovahttp://www.blogger.com/profile/18416369410260006523noreply@blogger.com6tag:blogger.com,1999:blog-3389879899351013122.post-25842831724872691002012-01-18T03:03:00.000-08:002012-01-18T03:16:51.731-08:00Shirgrechka:) (Milk porridge with buckwheat)<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2FFGRPz0wIFXkXTOJGlkx2Jf681SJM2Z_8g7UZIudbpXheHt1I7TqOJ6rZTMsHNdailtENpppFrLUMMaTHIokPcrA8GuEptwnyqndO44bMeQk3wvq5bKklGMNDB5zWNlPjcYq3M_JhDed/s1600/DSCN7042.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2FFGRPz0wIFXkXTOJGlkx2Jf681SJM2Z_8g7UZIudbpXheHt1I7TqOJ6rZTMsHNdailtENpppFrLUMMaTHIokPcrA8GuEptwnyqndO44bMeQk3wvq5bKklGMNDB5zWNlPjcYq3M_JhDed/s320/DSCN7042.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5698928630396240402" /></a><br />Usually I call this meal "Grechkali kasha" which means buckwheat porridge, almost in Russian:) so I decided to call it "Shirgrechka" :) This meal is great for breakfast, as it contains useful elements and calcium, so needed for our bones: I love porridges!!!<br />Ingredients (for three people):<br />600 ml of milk (full fat or reduced, but I used full fat, as it is tastier:))<br />1 cup of buckwheat<br />Salt to taste<br />Sugar to taste<br />Butter for serving (1, 5 tsp for each bowl)<br />Finely wash buckwheat and pour in milk. Put on stove and bring to boil. Cook over medium heat, stirring occasionally as at the end it can stick to the bottom. Cook until porridge is thick and buckwheat is finely cooked. At the very end, sprinkle salt and sugar, mix well and serve topping with butter. Your delicious and healthy breakfast is ready to enjoy!<br />Yoqimli ishtaha!!!Malika Sharipovahttp://www.blogger.com/profile/18416369410260006523noreply@blogger.com0tag:blogger.com,1999:blog-3389879899351013122.post-40453670387240892982011-12-31T03:02:00.000-08:002012-01-18T03:03:39.789-08:00Happy new year!!!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYuXa9flByBnhLDkS-Tjga-CuSQqC0byxmwwRwBb4DbZTfWDM4YRQHZ6-x55QBflFDyh8LorhkbNH4W_GTgcKWwbsTkqjF-TBKGuUKhyZhDnmBKM8SMkppd8K3t_qt6teg42sG_jOREFdz/s1600/DSCN7108.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYuXa9flByBnhLDkS-Tjga-CuSQqC0byxmwwRwBb4DbZTfWDM4YRQHZ6-x55QBflFDyh8LorhkbNH4W_GTgcKWwbsTkqjF-TBKGuUKhyZhDnmBKM8SMkppd8K3t_qt6teg42sG_jOREFdz/s320/DSCN7108.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5698926010256629090" /></a><br />Hi my dearest friends and my lovely followers! Happy new year for everyone!!! I wish you all, that your most precious and brightest dreams come true this coming year! Wish you all, health, happiness, joy, luck and lots of love!!! May you all be happy and joyful all the time!!! <br />I hope this coming year will be successful for all of us. I love you all and once more a very very Happy New Year!!! xoxoxoxoxoxoxoxo!!!!Malika Sharipovahttp://www.blogger.com/profile/18416369410260006523noreply@blogger.com2tag:blogger.com,1999:blog-3389879899351013122.post-20252477741342265392011-12-19T05:37:00.000-08:002011-12-19T06:41:05.567-08:00Loviyali ugra (Noodle soup with black eyed peas)<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmT-x1O9sls1GydrJSi9wWDlo6Tx9bdOo84msIUIJTcwCY4uusDCKkhyiUXtJiAzZajFEu1ZEbKGlJRCHspHIl80qemxN4hyphenhyphen1Aw24BamWVgtyE_rq2KK1zIxsQIE7gpD37IN3gpyek1Zka/s1600/DSCN7013.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmT-x1O9sls1GydrJSi9wWDlo6Tx9bdOo84msIUIJTcwCY4uusDCKkhyiUXtJiAzZajFEu1ZEbKGlJRCHspHIl80qemxN4hyphenhyphen1Aw24BamWVgtyE_rq2KK1zIxsQIE7gpD37IN3gpyek1Zka/s320/DSCN7013.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5687841144210638034" /></a><br />"Loviyali ugra" is very nourishing and thick soup. Noodles for this soup are usually made at home, just as here: http://uzbekcooking.blogspot.com/2009/12/tovuq-shurvali-ugra-home-made-macaroni.html, but if you want to make it easier, you can use ready made noodles. Ready made noodles won't taste as home made noodles though:) "Loviyali ugra" can be made with meat (lamb, beef) or with chicken. I prefer to use chicken:) <br />Ingredients:<br />50 ml of vegetable oil or 50 grams of melted lamb's tail fat<br />300 grams of meat or chicken, cut in walnut sized chunks <br />1-2 medium sized onions, peeled and sliced<br />1 medium capsicum, seeded and cut in small cubes<br />1-2 medium sized tomatoes, finely chopped<br />1 carrot, peeled and cut in medium sized cubes<br />1 potato (optional) peeled and quartered<br />1 cup of cooked black eyed peas<br />Half a cup of peas for serving<br />1 tsp of cumin<br />1 tsp of crushed or grind coriander<br />Salt to taste<br />Fresh chopped greens (I use dried basil) <br />Less than half of a portion of "Ugra" (as given in recipe)<br />Heat up oil and brown the meat or fry chicken over high heat, until nice golden color (constantly stirring). Add in onions, fry until onions are transparent, then add in capsicum and carrot and fry until they are half done. Add in tomatoes, spices and potato and fry until vegetables are "clear" or when oil will start to separate out. Add in 1.5 liters of water and bring to boil. Lower the heat, scoop out any foam and let it simmer for about 30-40 min. Add in black eyed peas and cook for another 10 minutes. At the end, add in salt and add in noodles. Cook until noodles are soft, for about 2-3 min. <br />Serve in individual bowls, topping with some peas and greens.<br />Yoqimli ishtaha!!!Malika Sharipovahttp://www.blogger.com/profile/18416369410260006523noreply@blogger.com3tag:blogger.com,1999:blog-3389879899351013122.post-50276035429040325532011-11-30T04:44:00.000-08:002011-11-30T05:12:53.911-08:00Tvorogli pechenye (Cottage cheese biscuits)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUAX5HY4Ib4rchiYlB7rkeX__Fmdiw96WT207xn7lviYnW-gKn0j9WlkN67xU71myFDTVGd4PIcYk-HPejGCtNGk6dlGoFwK57iRBFkSBwPnakNFIfjqoHh50HyoFFJ5QwO5MX9y1iE-89/s1600/DSCN6460.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUAX5HY4Ib4rchiYlB7rkeX__Fmdiw96WT207xn7lviYnW-gKn0j9WlkN67xU71myFDTVGd4PIcYk-HPejGCtNGk6dlGoFwK57iRBFkSBwPnakNFIfjqoHh50HyoFFJ5QwO5MX9y1iE-89/s320/DSCN6460.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5680774063332465794" /></a><br />This biscuits remind me my childhood, we used buy them at school's cafeteria and enjoy during break times:) I don't know about the origin of this recipe, but I decided to post it in this blog, as this recipe is very popular in Uzbekistan. These biscuits are soft inside, a little crunchy outside, flavorful and soo yummy!!! <br /> I made them out of my own cottage cheese, but you can always use ready made cottage cheese from the market. In case, if you are interested in my cottage cheese recipe, it is <a href=" http://uzbekcooking.blogspot.com/2011/08/how-to-make-pishloq-or-tvorog.html">here</a>.<br />Ingredients:<br />200 grams of cottage cheese<br />200 grams of butter<br />1 egg<br />Half a tsp of baking powder or baking soda<br />Pinch of salt<br />About 2 cups of plain flour<br />Sugar <br />Finely grate cottage cheese, using the smallest eye of the grater. Chop up soft butter with cottage cheese, then add in egg and mix well. Add in baking powder, salt and mix again. Gradually add in flour, just to shape soft, but not sticky dough. I can't tell the exact amount of flour, as it depends on the size of the egg and the texture of the cottage cheese, so just pay attention that dough is soft enough, but not too sticky-it must be comfortable to work with. Wrap the dough and put in fridge for an hour. Then, divide the dough in three-four parts and roll out each piece separately. Cut out circle shapes using cookie cutter or just regular glass. Layer some sugar on a flat plate. You can use white or brown sugar, doesn't matter. In Uzbekistan we mostly use white sugar, but I prefer to use brown sugar. Layer one circle on top of the sugar, softly press with the palm of your hands, then fold the sugary side in, then again fold, again sugar side in, at the end, sprinkle some sugar on top.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM4ROEDFtA9V_QBE6_CJTKQB2h4rLdxJqqtJM9lzvampqpiwE3YyZysyiBzF6oOKY0kTcJFlv93vVsRR0G2FXiIDocXsPk6afzfe43lvT1ShpbhNspx92GVBndBTiVCpORvJ4yp_3k5bAa/s1600/DSCN6451.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM4ROEDFtA9V_QBE6_CJTKQB2h4rLdxJqqtJM9lzvampqpiwE3YyZysyiBzF6oOKY0kTcJFlv93vVsRR0G2FXiIDocXsPk6afzfe43lvT1ShpbhNspx92GVBndBTiVCpORvJ4yp_3k5bAa/s200/DSCN6451.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5680773543349487890" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM3siv_Xm_BzAFv5os-UzquCrnSDxt2Os71LilHLe89b8Ow4FOQSx895Aai-gDTpYZm8FJxoN2kxYMs2lOqHvikkVHXrr-6DC72Pv2LtwdVty0KdtjJJ6b0HcpJZKNu7R2KSTrpNWyg0o4/s1600/DSCN6452.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM3siv_Xm_BzAFv5os-UzquCrnSDxt2Os71LilHLe89b8Ow4FOQSx895Aai-gDTpYZm8FJxoN2kxYMs2lOqHvikkVHXrr-6DC72Pv2LtwdVty0KdtjJJ6b0HcpJZKNu7R2KSTrpNWyg0o4/s200/DSCN6452.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5680773631257844338" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrV9XdHTKDIj_Fvrq9fv77fEANyGTG7DF4ZRmN-uh7Oik1N5UiKN_OJjTH3Tz4t45H0x5t8izmpA3_K2_i4nyC0YTEMPeEZdUhX3dDAL5Poh5DzvcuvTLAmf4OF1ranqQu7EdY1SLlZMpA/s1600/DSCN6453.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrV9XdHTKDIj_Fvrq9fv77fEANyGTG7DF4ZRmN-uh7Oik1N5UiKN_OJjTH3Tz4t45H0x5t8izmpA3_K2_i4nyC0YTEMPeEZdUhX3dDAL5Poh5DzvcuvTLAmf4OF1ranqQu7EdY1SLlZMpA/s200/DSCN6453.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5680773744847340722" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJO93GfsEZ3YfFq_XR4ycgLFJq3UZ9vEpF_OxmS9AQsBm0vN49A9W6SRBByTnMcRKh_ndatykLZpztxZbfqykRVGIr7Al9eI2zEw9rvMi0TU-BdgLh9y6PsSkZu_XnXu62y23i5zfaHAVz/s1600/DSCN6455.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJO93GfsEZ3YfFq_XR4ycgLFJq3UZ9vEpF_OxmS9AQsBm0vN49A9W6SRBByTnMcRKh_ndatykLZpztxZbfqykRVGIr7Al9eI2zEw9rvMi0TU-BdgLh9y6PsSkZu_XnXu62y23i5zfaHAVz/s200/DSCN6455.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5680773833793001650" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3CKnNoFiw0p6J7p7X5NEPdCrbdVr63fFnFMJMdGmrau7ZVtxGkVZoNcSozpKFt2Tj0qO7wBTHjof7mWSCzi4V03YmqqCyG-jN1FUNv2zOiu-YLNXjvh2GhKtfFa3wtxJHD5357dSEFc5c/s1600/DSCN6457.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3CKnNoFiw0p6J7p7X5NEPdCrbdVr63fFnFMJMdGmrau7ZVtxGkVZoNcSozpKFt2Tj0qO7wBTHjof7mWSCzi4V03YmqqCyG-jN1FUNv2zOiu-YLNXjvh2GhKtfFa3wtxJHD5357dSEFc5c/s200/DSCN6457.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5680773930335686114" /></a><br />Bake in preheated oven, using medium heat, until nice light golden in color. Mmmm, yummy! <br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1EZZv-jRyMoPW1Z71vXUkhhom-xpuJ-4zoSYI0QslDh7k_LwEhvLQO048d1gcHU2OxhnXXRV-JfCL3h-_0co6iB-OnQWD4x1jETK2tx0XS5odjh7tzoSdh1p85L-9oAzJptvZLNLv8Ahj/s1600/DSCN6464.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1EZZv-jRyMoPW1Z71vXUkhhom-xpuJ-4zoSYI0QslDh7k_LwEhvLQO048d1gcHU2OxhnXXRV-JfCL3h-_0co6iB-OnQWD4x1jETK2tx0XS5odjh7tzoSdh1p85L-9oAzJptvZLNLv8Ahj/s320/DSCN6464.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5680774142777193378" /></a><br />Enjoy with your family and friends!<br />Yoqimli ishtaha!!!Malika Sharipovahttp://www.blogger.com/profile/18416369410260006523noreply@blogger.com16tag:blogger.com,1999:blog-3389879899351013122.post-32325293591804149002011-11-27T06:40:00.000-08:002011-11-27T07:25:39.015-08:00Besh barmoq (Squared noodles with meat)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRWIpWvFhd4Bf2f2app2GrWlqPjEnDmX8Tuk-bTLnOe-mrRr15U9SPZufJ8h8ZipuVmVTERmCInJ0NOHs1oM_qhA6IZASGLn6M-OfoLeC0MUV5JlKhJEa86Q4Vuvj0BN_G_pM9xkFPmkPa/s1600/DSCN6631.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRWIpWvFhd4Bf2f2app2GrWlqPjEnDmX8Tuk-bTLnOe-mrRr15U9SPZufJ8h8ZipuVmVTERmCInJ0NOHs1oM_qhA6IZASGLn6M-OfoLeC0MUV5JlKhJEa86Q4Vuvj0BN_G_pM9xkFPmkPa/s320/DSCN6631.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5679689330244080770" /></a><br />"Besh barmoq" is very popular and loved dish in all Central Asian countries. Especially it is popular among Kazakh people, who also claim that "Besh barmoq" is their national dish. I would like to mention that, this dish is also famous among Uzbek people too. I think Kazakhs and Uzbeks are closely connected to each other with common history and culture. <br />"Besh barmoq" is usually made of fresh lamb and horse meat sausages (or with horse meat). My version is cooked without horse meat sausages, as it is not found, where I live. <br />Ingredients:<br />600 grams of meat, lamb/mutton, (preferable fatty and bony parts)<br />2-3 medium sized onions, peeled and sliced<br />1 tsp of cumin seeds<br />1 tsp of fresh crushed coriander seeds<br />1 tsp of fresh ground pepper<br />2-3 bay leaves<br />Salt to taste<br />For dough:<br />2 eggs<br />60 ml of water<br />1 tsp of salt<br />Plain flour as needed<br />1-2 onions, peeled and sliced, for serving<br />Put meat in deep pan with 2 liters of cold water and bring to boil over high heat. Scoop out all of the foam, lower the heat and let it simmer for at least 3 hours. Then, add in onions and spices, simmer for another half hour. At the end, add in salt. If you are using horse meat, it must be cooked together with lamb, if you are using horse meat sausages, they must be cooked beforehand and are served at the end, just slice and put on top of cooked dough, along with meat. <br />While soup is simmering, prepare your dough.Whisk eggs with water ans salt. Gradually add in flour, until you will get medium hard dough. Cover the dough and let it rest for at least 20 min. Roll out the dough and then cut it in medium sized squares, you can see the technique <a href="http://uzbekcooking.blogspot.com/2010/10/how-to-cut-same-squares-from-rolled.html">here</a>. Open up all squares and let them dry for a while.<br />When soup is ready, take out all of the meat and set aside. Set the heat on high and cook squared dough pieces in this soup, for about 4-5 min or until soft. Put half of the given portion of dough at once. Take out cooked dough and layer in big plate. Put meat pieces on top and sprinkle with fresh sliced onions. Serve and enjoy!<br />Yoqimli ishtaha!!!Malika Sharipovahttp://www.blogger.com/profile/18416369410260006523noreply@blogger.com2tag:blogger.com,1999:blog-3389879899351013122.post-36325169154524593772011-11-17T05:38:00.000-08:002011-11-17T07:39:40.875-08:00"Graffskiye razvalini"-(Duke's ruins)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWrSETLizTmpdwlpARzy0a8tHUnaJMFen2hhgZur-rRjYcwOBLCVDVBCbbmV7LwWtL3SI5NUom5-TwhVManQFjn-1x0s8-nQG_iOEnwK4CM1rvRpLlwkLbZeZcDQ3UTrp8QaWX3sZiBMrX/s1600/DSCN5458.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWrSETLizTmpdwlpARzy0a8tHUnaJMFen2hhgZur-rRjYcwOBLCVDVBCbbmV7LwWtL3SI5NUom5-TwhVManQFjn-1x0s8-nQG_iOEnwK4CM1rvRpLlwkLbZeZcDQ3UTrp8QaWX3sZiBMrX/s320/DSCN5458.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5675963469753773026" /></a><br />I couldn't find the information about, from where this recipe is originated, but I can surely tell that, it is very popular and very favorite cake among Uzbek people. I am posting it by request of my readers:) I cooked this cake a long time ago, I was sure that I had photos with the cooking process, but it is so pity I couldn't find them:( Thanks God, I have the main photo, with a ready cake:) <br />The base of "Graffskiye razvalini" can be made of fluffy sponge cake or with a meringue. If you want it to be more crunchy and light, you have to choose meringue base. I prefer to make it with a sponge cake.<br />Small meringues on top, can be plain white as well as light brown, using a little cocoa powder. I used bigger baking pan, so, my fluffy base is thinner and "ruins" are not so high. If you will use smaller pan for baking, you will get higher cake. Mine was 10 inch round cake pan. <br />Ingredients:<br />If you want to make meringue base:<br />3 egg whites<br />1 cup of sugar<br />A pinch of lemon acid<br />For regular sponge cake:<br />6 eggs<br />1 cup of sugar<br />1 cup of plain flour<br />Syrup for sponge cake:<br />1 tbsp of sugar completely dissolved in 150 ml of water+a pinch of vanilla(vanilla is optional)<br />For small meringues:<br />3 egg whites<br />1 cup of sugar<br />A pinch of lemon acid<br />1 tsp of cocoa powder (optional)<br />For cream:<br />1 can (400 gr)of condensed milk<br />400 ml of whipping cream<br />200 grams of soft cream cheese (optional)<br />Pinch of vanilla powder<br />For topping:<br />200 grams of chocolate<br /><span style="font-weight:bold;">For meringue base,</span> beat up egg whites until stiff peaks. Add in sugar in 3 approaches and whisk for 3-4 min more. At the end, add in lemon acid and whisk for 10 seconds. Pour this mixture in to baking pan, layered with a parchment paper and cook in preheated oven, at a lowest temperature, for a longer time. My teacher used to say "don't bake your meringues, DRY them". And the important secret is - don't change the temperature in the oven. If you have fan oven, that would be perfect for cooking meringue base. Usually it takes 5!!! hours. <br /><span style="font-weight:bold;">Small meringues</span> are made in the same way, but, you have to pipe or spoon small portions onto baking tray, layered with parchment paper and bake for shorter time. (About 1.5-2 hours). If you want to add in cocoa powder, it should be added at the end, along with lemon acid. I use my pastry bag, with a medium sized "star" former, to shape my small meringues. <br /><span style="font-weight:bold;">For sponge cake:</span><br />Whip egg whites until stiff peaks, add in sugar in 3 portions and whisk for another 1-2 min. Add in egg yolks, one by one and mix carefully. Now, add in flour and again mix carefully. Pour cake batter in baking pan, layered with baking paper and put in to the cold oven. Bake for 40 min in medium heat. Baking time can vary, as ovens are different. I baked mine for 1,5 hour:) (My oven is just a disaster!!!)Just check up with a wooden stick. If it will come out clean when inserted, than cake is ready. Take out and let it cool completely. Peel of baking paper, cut the cake in two halves and set aside. <br />Beat up <span style="font-weight:bold;">cream</span>, when it will just to start to thicken,gradually add in condensed milk and beat until thick and smooth. At the end, add in cream cheese and vanilla, beat for 1 min more. Don't over beat the cream! You can skip cream cheese, but I like it's taste and that's my favorite cream:) <br /><span style="font-weight:bold;">To assembly the cake</span>, put one piece of sponge cake on a big flat tray, sprinkle with a syrup and evenly spread cream over the top. Put on the second half and spread more cream on top. Now, start placing small meringues on top of the cake. For that, just spread some cream at the bottom of meringue and stick it to the cake. You can arrange your meringues to your taste, but usually it is done as in attached photo. When you done with meringues, fill the spaces with a cream. Also decorate the sides of the sponge cake.<br />Melt chocolate on a double boiler and immediately pour over the cake. Cake also can be sprinkled with some coconut powder. <br />Although, the recipe is long and it seems to be quiet difficult, preparing is easy and fun. It just takes a little time:) I am sure, that you will love the result! Enjoy your gorgeous and heavenly tasty cake!!!<br />Yoqimli ishtaha!!!Malika Sharipovahttp://www.blogger.com/profile/18416369410260006523noreply@blogger.com6tag:blogger.com,1999:blog-3389879899351013122.post-78843579863370031772011-11-10T05:40:00.000-08:002011-11-10T06:08:19.974-08:00Baliq Palov (Pilaf with fish)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyLyc-_jcrZi4OFTuVrNXY7kdYdB8Yt7JWNagas_mtT_ltE3KOqNI-GLoddD5r7q_oc5HXdQVhF1XXLmM8diFeCJUAchZe9YpItCQGo_Xyuh1pvCZBMjhQxXIHu5oBBw3QMsb3uxsm0f7f/s1600/DSCN6604.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 310px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyLyc-_jcrZi4OFTuVrNXY7kdYdB8Yt7JWNagas_mtT_ltE3KOqNI-GLoddD5r7q_oc5HXdQVhF1XXLmM8diFeCJUAchZe9YpItCQGo_Xyuh1pvCZBMjhQxXIHu5oBBw3QMsb3uxsm0f7f/s320/DSCN6604.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5673367770602588978" /></a><br />"Baliq palov" is famous in those regions, where fish is commonly used for everyday dishes. I know that, this kind of pilaf is very popular among fishermen in Khorezm region. Maybe it is cooked in some other regions too, I just don't have that information, but I'll try to find out. "Baliq palov" can be prepared out of carp or fresh water catfish or any other "meaty" fat fish. <br />Ingredients:<br />500 grams of fish (I used my favorite carp)<br />500 ml of vegetable oil for frying<br />2-3 onions, peeled ans sliced<br />3-4 medium sized carrots, peeled and flaked or cut in thin long strips <br />350 grams of rice<br />1 tsp of crushed coriander seeds<br />2/1 tsp of fresh ground pepper<br />Salt to taste <br />Cut fish in medium sized chunks. Heat up oil and deep fry the fish over medium heat, until nice golden color. Take out and set aside. <br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXcdOhLPcTOXZURdSdSXSzRhqqE5WG4pJ9KPCXkFlgFfHudMAXS3d07EDYg1YTd18TlNMe16to8fYq8uWwlcO2yjqAXEMR05TgGW-NyXAXc9wfa8gez9FHZaxCKU2ByBF3xXIuQI7Uqk_a/s1600/DSCN6579.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXcdOhLPcTOXZURdSdSXSzRhqqE5WG4pJ9KPCXkFlgFfHudMAXS3d07EDYg1YTd18TlNMe16to8fYq8uWwlcO2yjqAXEMR05TgGW-NyXAXc9wfa8gez9FHZaxCKU2ByBF3xXIuQI7Uqk_a/s200/DSCN6579.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5673366573390098658" /></a><br />Very carefully pour out all of the oil, but 130 ml. Put in onions and fry over high heat, until onions are transparent, but not browned. Put in carrot flakes, fry for about 10 min, add in all spices and salt, pour enough water to half cover vegetables. Bring to boil, then reduce the heat and cook for 20 min (until almost all water is evaporated). Finely wash the rice and layer evenly on top of the vegetables. Pour enough water to cover the rice for half an inch. Set the heat on high and let all the water evaporate. Check for saltiness. Now, mix only the top of the rice, place fried fish chunks on top, cover the lid and cook over very low heat, for about 10-15 min.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ4I3OrJTimevFooM3hbgS2kGD_-gBbFX-g1ZL9CeAt9UkbyADO446Iu3UMbECLgvJAz-yho_Hz4Om-74PZ5mLjB7tyLFBJGO86rQjdiu1Nio5bVWwcxv5HEE5rqalQWl7ThX_rRZ0KCDl/s1600/DSCN6588.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ4I3OrJTimevFooM3hbgS2kGD_-gBbFX-g1ZL9CeAt9UkbyADO446Iu3UMbECLgvJAz-yho_Hz4Om-74PZ5mLjB7tyLFBJGO86rQjdiu1Nio5bVWwcxv5HEE5rqalQWl7ThX_rRZ0KCDl/s200/DSCN6588.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5673366934267586418" /></a><br />Open up the lid, again, carefully mix only the top of the rice and cook for another 10-15 min or until rice is finely cooked. <br />At the end, take out fish chunks and finely mix the entire pilaf. Serve with fresh vegetable salad and a pot of green tea, enjoy!<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpRwczbZaO93euyTMXQK6RFIBsQUDbpgwxXjckmITGSXpFytquAEoitXfP6VZjly1mXVEslTFsOGA0adv_pCdYPUzCBoDdbyWi5GPr2_RQr3a61ZgfSCaKuaI6cZ2s3eO6daThBz7PqUpa/s1600/DSCN6591.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpRwczbZaO93euyTMXQK6RFIBsQUDbpgwxXjckmITGSXpFytquAEoitXfP6VZjly1mXVEslTFsOGA0adv_pCdYPUzCBoDdbyWi5GPr2_RQr3a61ZgfSCaKuaI6cZ2s3eO6daThBz7PqUpa/s320/DSCN6591.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5673367843458558450" /></a><br />Yoqimli ishtaha!!!Malika Sharipovahttp://www.blogger.com/profile/18416369410260006523noreply@blogger.com5tag:blogger.com,1999:blog-3389879899351013122.post-21018347678880426822011-10-27T05:44:00.000-07:002014-10-24T16:01:16.844-07:00Ma'jun palov (Pilaf with carrot juice)<div dir="ltr" style="text-align: left;" trbidi="on">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAOV6L-cROJ5Kruv2DPUl1jzuPASCGYaFO_jklKlzYZXjFcpvsTsTDnpv21_0LFZ58fZDwpL2v-hPXZA_UiKCi0KDfnfbDZahtNdMrg_Fi6eJGWfaLZRZZ9nGH7MtXk_fG6CBtrJqjLPxA/s1600/DSCN6506.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAOV6L-cROJ5Kruv2DPUl1jzuPASCGYaFO_jklKlzYZXjFcpvsTsTDnpv21_0LFZ58fZDwpL2v-hPXZA_UiKCi0KDfnfbDZahtNdMrg_Fi6eJGWfaLZRZZ9nGH7MtXk_fG6CBtrJqjLPxA/s320/DSCN6506.jpg" id="BLOGGER_PHOTO_ID_5669242618043520386" style="cursor: hand; cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
"Ma'jun palov" is one of the oldest and almost forgotten recipes of pilaf. It is always cooked with chicken (which is perfect for me:) According to our great ancestor Abu Ali Ibn Sina, this kind of pilaf is very useful and healthy, as it is cooked with carrot juice. In our folk medicine "Ma'jun palov" is used as a cure for anemia and for diabetics. Besides, it is really really tasty and nutritious. I just loved it! <br />
Ingredients:<br />
100 grams of any vegetable oil<br />
500 grams of chicken<br />
2-3 onions, peeled and sliced<br />
1.5 kg of carrots <br />
1 tbsp of ground or crushed coriander seeds<br />
1 tsp of cumin seeds<br />
350 grams of rice (I used basmati, but i think any type of rice will go well)<br />
Salt to taste<br />
Peel all of your carrots. Use red and juicy, sweet type of carrot, mine were dark red carrots.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg5CN3rJPphl5NUOQrzRmmEPENnmf451S4kjaHH4MS3I7WMCQmkwxfNgcNKWdvEEqv1VtXql0F0DZcUPLTbIFJbEhXF881b5AJ3NGtgiTjEJxXLZCDg878eAAfYpVvLOT7vHZNchgZbki2/s1600/DSCN6475.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg5CN3rJPphl5NUOQrzRmmEPENnmf451S4kjaHH4MS3I7WMCQmkwxfNgcNKWdvEEqv1VtXql0F0DZcUPLTbIFJbEhXF881b5AJ3NGtgiTjEJxXLZCDg878eAAfYpVvLOT7vHZNchgZbki2/s200/DSCN6475.jpg" id="BLOGGER_PHOTO_ID_5669238477162608290" style="cursor: hand; cursor: pointer; display: block; height: 150px; margin: 0px auto 10px; text-align: center; width: 200px;" /></a><br />
Make juice out of all carrots, but 2-3 pieces. 2-3 carrots must be cut in thin long strips.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtudrMmJtl4GwuRhDJ7TII4xiBVzy5hLGJgvAnkTDyNb12ekR3PIQ4Yx5ipK1k3cKJnwVcw9CBKFKMoAZfpggdGzMe0vDimMAX5Y-N4bEadaGciEaPkcDgwA35shlAARleS-jjGnt2iVRF/s1600/DSCN6477.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtudrMmJtl4GwuRhDJ7TII4xiBVzy5hLGJgvAnkTDyNb12ekR3PIQ4Yx5ipK1k3cKJnwVcw9CBKFKMoAZfpggdGzMe0vDimMAX5Y-N4bEadaGciEaPkcDgwA35shlAARleS-jjGnt2iVRF/s200/DSCN6477.jpg" id="BLOGGER_PHOTO_ID_5669238827134739026" style="cursor: hand; cursor: pointer; display: block; height: 150px; margin: 0px auto 10px; text-align: center; width: 200px;" /></a><br />
Wash up your rice and add in 1 tbsp of salt, then pour very hot water over rice to completely cover it. Mix slightly and set aside. <br />
Now heat up the oil in heavy crock pot and put in sliced onions. Fry over high heat, until onions are transparent, then add in chicken and continue frying until chicken is nice golden in colour. Add in carrots and fry continuously stirring, for about 5-6 min. Add in some carrot juice, just enough to half cover chicken and vegetables. <br />
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Lower the heat, half cover the lid and simmer for about 30-40 min. At the end, add in all of spices and some salt to taste. <br />
Finely drain rice and evenly layer over vegetables. Pour carrot juice over rice, enough to cover it for about a half inch. <br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibWRDO9U7KKM8-CdcOrGVM5AR15JqmOfQ4HrBytXtAXNSIWSByin9JHc6cMPlU0EVJ5cnbQUkaTOcnw8CMuT6A_uHyx5k-fj3806cxZRAao5JBN2D1tWQfoVy4gXHMDuWE3GZiqJrjQ5DB/s1600/DSCN6488.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibWRDO9U7KKM8-CdcOrGVM5AR15JqmOfQ4HrBytXtAXNSIWSByin9JHc6cMPlU0EVJ5cnbQUkaTOcnw8CMuT6A_uHyx5k-fj3806cxZRAao5JBN2D1tWQfoVy4gXHMDuWE3GZiqJrjQ5DB/s200/DSCN6488.jpg" id="BLOGGER_PHOTO_ID_5669241203898357186" style="cursor: hand; cursor: pointer; display: block; height: 150px; margin: 0px auto 10px; text-align: center; width: 200px;" /></a><br />
Set the heat on high and let all of the juice to evaporate. Check for saltiness, add some salt if needed.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmUYp7p7DH1S3Ei2NeLBxtqHJtNVCz6CQm8P2bNeOBDfT7l7yZhGplq_lTKOAJA69gxgcHKoFTVF9-B7W2f4SBQGeR7Iy1TlFF3tGNntw3ZMRtKFsWaIHyTh3lwy-ipumT2ugbRegn4H0K/s1600/DSCN6490.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmUYp7p7DH1S3Ei2NeLBxtqHJtNVCz6CQm8P2bNeOBDfT7l7yZhGplq_lTKOAJA69gxgcHKoFTVF9-B7W2f4SBQGeR7Iy1TlFF3tGNntw3ZMRtKFsWaIHyTh3lwy-ipumT2ugbRegn4H0K/s200/DSCN6490.jpg" id="BLOGGER_PHOTO_ID_5669241392392079186" style="cursor: hand; cursor: pointer; display: block; height: 150px; margin: 0px auto 10px; text-align: center; width: 200px;" /></a><br />
When all of the juice is evaporated, lower the heat on very low, slightly mix up only the top of the rice, cover the lid and cook for about 15 min. Then, open up the lid, again mix only the top of the rice, cover the lid and cook for 10-15 min more or until rice is completely cooked. <br />
When pilaf is ready, finely mix the entire pilaf and serve it in a big flat plate. You will see how beautiful and tasty is this pilaf, orange-red in color and rich in flavor! Serve some fresh salad on side. Enjoy your yummy "Ma'jun palov" with your family and friends! <br />
Yoqimli ishtaha!!!</div>
Malika Sharipovahttp://www.blogger.com/profile/18416369410260006523noreply@blogger.com4tag:blogger.com,1999:blog-3389879899351013122.post-73978255935582534762011-10-14T21:14:00.000-07:002011-10-14T21:35:26.812-07:00How to make different shapes for bunsThis post is about how to make those different shapes out of dough, to make your buns look beautiful and tempting:) These are just some varieties, but you always can "invent" your own way. These are not my own inventions, I have learned them from different sources:) <br />So, how to make this gorgeous heart?<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjFy5UNmez7GsOAeuTGjCDLveEcx9u7nTPYaQbqIMh6nAdtqmQ4_gnjJVGzzYmxFaRQYY4wlbu6GcwIBPMFLrXYqFmPvOHIt6NS5wGHIfPCv0aJ4q1AarQ5Pjr3qX949MOiOxQgcamSqT_/s1600/DSCN6240.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjFy5UNmez7GsOAeuTGjCDLveEcx9u7nTPYaQbqIMh6nAdtqmQ4_gnjJVGzzYmxFaRQYY4wlbu6GcwIBPMFLrXYqFmPvOHIt6NS5wGHIfPCv0aJ4q1AarQ5Pjr3qX949MOiOxQgcamSqT_/s320/DSCN6240.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5663568465292503074" /></a><br />This is how: Roll out small portion from the dough, grease the surface with butter, sprinkle some poppy seeds or cinnamon and sugar.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOiptjRL85OmbIMK8FUd9H5nvE9Xhs9LE7TcQ8DLoeg_WqL1QtChBcfRMIPP8tYpFRaQsIbG335k-IDhQldJiZ3mQrJwa_7pGlNCZu3j7Xd7Y-cZNwh8lHnVJXyyzQ2jxQ_Hs3qXvyW8dT/s1600/DSCN6217.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOiptjRL85OmbIMK8FUd9H5nvE9Xhs9LE7TcQ8DLoeg_WqL1QtChBcfRMIPP8tYpFRaQsIbG335k-IDhQldJiZ3mQrJwa_7pGlNCZu3j7Xd7Y-cZNwh8lHnVJXyyzQ2jxQ_Hs3qXvyW8dT/s200/DSCN6217.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5663568799116313154" /></a><br />Now roll it around itself:<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkU1Gyk_u4JzZB9fzl_2DnBqwjIo8EN-lJEjwkQnW2C9Kv0BIUFUPT3Dc38qWCERyJmQ4p5IaSSj_0vLvDdjsdV2Nz6r_NgLukvjdDp42BLnyTUWNYNV4Ik_rzmhEbqpcL3cJ4hyugHGBH/s1600/DSCN6218.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkU1Gyk_u4JzZB9fzl_2DnBqwjIo8EN-lJEjwkQnW2C9Kv0BIUFUPT3Dc38qWCERyJmQ4p5IaSSj_0vLvDdjsdV2Nz6r_NgLukvjdDp42BLnyTUWNYNV4Ik_rzmhEbqpcL3cJ4hyugHGBH/s200/DSCN6218.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5663568967985437618" /></a><br />Fold this log in half and cut the middle:<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHInqxBTjYKy_DP8-c8ixK2lB4cS-kenLtzhZ5UjWKltOqxgdRQffi8A88NWymAfVfxCY6RJLUxVp6rHFrGveLA6VXcIMymqZeKP2H4INuRqYrg6aZdorMss1V6UDYCpC9sVsf6Pozb5X5/s1600/DSCN6219.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHInqxBTjYKy_DP8-c8ixK2lB4cS-kenLtzhZ5UjWKltOqxgdRQffi8A88NWymAfVfxCY6RJLUxVp6rHFrGveLA6VXcIMymqZeKP2H4INuRqYrg6aZdorMss1V6UDYCpC9sVsf6Pozb5X5/s200/DSCN6219.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5663569178688957026" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhywmEJ-_fiKcxLu0T7pxqdzuwXIpEbCj9LYokE2n-hZNPDO_f0FT0L1xmohQoEMLHzF9Q7KdtoJ7RqnthC6sWxNk26zVuYrVWRQh_XrqU1mH_ocDTAi3MU1iS9XaPoRCkZe5Th_5Aeqga2/s1600/DSCN6220.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhywmEJ-_fiKcxLu0T7pxqdzuwXIpEbCj9LYokE2n-hZNPDO_f0FT0L1xmohQoEMLHzF9Q7KdtoJ7RqnthC6sWxNk26zVuYrVWRQh_XrqU1mH_ocDTAi3MU1iS9XaPoRCkZe5Th_5Aeqga2/s200/DSCN6220.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5663569269604533410" /></a><br />Open up the edges to outer side, and voila! You have your heart shape:<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZd5xsl9fByUb80bywxiyOees_REfiWvxpIrh8tBBbFAMwlb8CL6R_ncyxCOMZKxgihgzXJCqBLbU_TcFUqcnXYwUgV8XfbBuyqCuD8MuHjs616ki7pqNM1LcErV8NKbAqnHqCeB44usLL/s1600/DSCN6221.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZd5xsl9fByUb80bywxiyOees_REfiWvxpIrh8tBBbFAMwlb8CL6R_ncyxCOMZKxgihgzXJCqBLbU_TcFUqcnXYwUgV8XfbBuyqCuD8MuHjs616ki7pqNM1LcErV8NKbAqnHqCeB44usLL/s200/DSCN6221.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5663569510293848674" /></a><br />How to make a rose:<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGNShA17yfl9DVtCCv33cQFIIf5G10GAzCOrUn5Vn5muFPLRF4UgAYG8Eo522V9uBl3vhY4BAmdx1CdY5Ldcb8Ov0miOY0B_WWUSlfjaqgidYySQ1MXt4BEplwMyIRgc50oXU3WsikVbf3/s1600/DSCN6241.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGNShA17yfl9DVtCCv33cQFIIf5G10GAzCOrUn5Vn5muFPLRF4UgAYG8Eo522V9uBl3vhY4BAmdx1CdY5Ldcb8Ov0miOY0B_WWUSlfjaqgidYySQ1MXt4BEplwMyIRgc50oXU3WsikVbf3/s320/DSCN6241.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5663570082168820098" /></a><br />Roll out the small portion of dough, grease with butter, put poppy seeds or any other filling you like right in the middle. Cut 4 lines around it:<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilibmZfeT-59-qksRVVlRhV1gvRpUgfhBDG5VkwOgeGMN0XYjLh1T2zuj1oPP2DwB-lZt_Mn6yvQvrVNG1G4_bNjkIcidvyf4610pxsW4ccmNiCrpAjknren0rAoe2-v7NEOn6KhrdOk6W/s1600/DSCN6214.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilibmZfeT-59-qksRVVlRhV1gvRpUgfhBDG5VkwOgeGMN0XYjLh1T2zuj1oPP2DwB-lZt_Mn6yvQvrVNG1G4_bNjkIcidvyf4610pxsW4ccmNiCrpAjknren0rAoe2-v7NEOn6KhrdOk6W/s200/DSCN6214.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5663570200264845026" /></a><br />Start folding the edges, making sure that center part is open, just fold them one on top of another:<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1dGe03gYllV8giNJOWFz03Qg5hlsWUrKcMT878jpEeuQtndGsWSsa0AyOYxyGIzvuNVtbmNQrSRmwo3EJ0CpW5NGk4liySUPBR_bfXy2kLrghLq_m7IzK1cIBmRKskb8AuKqHU4yBUby1/s1600/DSCN6215.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1dGe03gYllV8giNJOWFz03Qg5hlsWUrKcMT878jpEeuQtndGsWSsa0AyOYxyGIzvuNVtbmNQrSRmwo3EJ0CpW5NGk4liySUPBR_bfXy2kLrghLq_m7IzK1cIBmRKskb8AuKqHU4yBUby1/s200/DSCN6215.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5663570362415230002" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfff9pC0MCPp4BKyMWLVgRpujQqLUmWXXbHxlrvMfcvcaw6Ijg1pOEdWXPyR29zG14UtZwDWsPNq94BsbJz-507IF8WKqxG_AFgirPtxPqPfTOBPEna2qfQbcU2E3EWg_RxhalYv541HlX/s1600/DSCN6216.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfff9pC0MCPp4BKyMWLVgRpujQqLUmWXXbHxlrvMfcvcaw6Ijg1pOEdWXPyR29zG14UtZwDWsPNq94BsbJz-507IF8WKqxG_AFgirPtxPqPfTOBPEna2qfQbcU2E3EWg_RxhalYv541HlX/s200/DSCN6216.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5663570453981971010" /></a><br />Spirals:<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdhU0UNbyouDWDuzeeFXZH-PwQDdF1154iebvU605VguMfWKl6X0kEk5-tftwIMAw75L3iTaaq9C8zo_bH1pi_giTbYIErQ5ySFjExe9me0t40KL-bNDcsbSNgQc9e_2kKGZ0WDJdtIeW4/s1600/DSCN6242.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdhU0UNbyouDWDuzeeFXZH-PwQDdF1154iebvU605VguMfWKl6X0kEk5-tftwIMAw75L3iTaaq9C8zo_bH1pi_giTbYIErQ5ySFjExe9me0t40KL-bNDcsbSNgQc9e_2kKGZ0WDJdtIeW4/s320/DSCN6242.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5663570965921506258" /></a><br />Make the same log as for rose. Don't fold it. Just cut the log along lengthwise:<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisAly99teq04XPqH-hQ98EGKX2sfWojMP7lmpnekOd_FzDTUWP9UJog2y7XlRDXkPJyHbmsMFLtYAvj4C-v2P93T75SW3bK5aVKGmK4YUrmlkdYuHwBt8RRfGMzcxwTAJ6wMxZdJM_hgOT/s1600/DSCN6222.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisAly99teq04XPqH-hQ98EGKX2sfWojMP7lmpnekOd_FzDTUWP9UJog2y7XlRDXkPJyHbmsMFLtYAvj4C-v2P93T75SW3bK5aVKGmK4YUrmlkdYuHwBt8RRfGMzcxwTAJ6wMxZdJM_hgOT/s200/DSCN6222.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5663571628631489586" /></a><br /> Now fold these two parts, making spiral:<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-lXujvYmmYhocleq-jNppU-whyphenhyphenJfJ2AfcTHazRlj705LY-JpARsbo-nkL-VrOpaH1f5BClkbAMPgKBLE9wXJgzNCTkwn-aLfzgJ133YW1i3cpF-q9HIYh5pxefJg-6geC3yv5HLC4VjpG/s1600/DSCN6223.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-lXujvYmmYhocleq-jNppU-whyphenhyphenJfJ2AfcTHazRlj705LY-JpARsbo-nkL-VrOpaH1f5BClkbAMPgKBLE9wXJgzNCTkwn-aLfzgJ133YW1i3cpF-q9HIYh5pxefJg-6geC3yv5HLC4VjpG/s200/DSCN6223.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5663571776585413394" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLv-8ndVItsQQLpJZ2P0Jamxfk5uRkXyZ4ryUIjq_w6IIvcfNVX7hwPEtHLgGvwLncWZAo3YYplXOA9tAL7g3LO_bNLq7XwERCa-PYg-hbsF0ns4D3RNaUTW0Dk0d0kwq53cY1qmz48Us8/s1600/DSCN6224.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLv-8ndVItsQQLpJZ2P0Jamxfk5uRkXyZ4ryUIjq_w6IIvcfNVX7hwPEtHLgGvwLncWZAo3YYplXOA9tAL7g3LO_bNLq7XwERCa-PYg-hbsF0ns4D3RNaUTW0Dk0d0kwq53cY1qmz48Us8/s200/DSCN6224.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5663571904032625794" /></a><br />Now you know how to make all these beautiful shapes!Malika Sharipovahttp://www.blogger.com/profile/18416369410260006523noreply@blogger.com1