style and fashion:Latest Saree Designs for Pakistani Women

 In Pakistan, women like sarees as their cultural and stylish dress. Saree is the only decent fabric that most Pakistani women like to wear. Even aged women like to wear saree, which is the most popular fabrics to wear at any occasion.  Thus, saree is well known for their culture, customs and traditions around the world. Nowadays, old sarees and new ones both are commercially available in different styles. As time passes women prefer to adopt new life styles in their dresses as well. Therefore new style saree is very much appreciated among women. These sarees maintain the culture and traditions of Pakistani nation all ever the world. 
Today’s, modern sarees are available in your Choice. There are onlin stores available at many Internet websites

Mor Images Pakistani Saree Design for Women

  

Saree Designs | Saree Designs For Summer.2012

A woman wearing a saree looks moderate and beautiful. Saree dresses are the most common and most wearable dress in Pakistani communities. Saree is being used throughout the year in every season.In few communities in India it is wearing as a casual and cultural dress. Saree Designs have been designed in various fabric varieties according to the desire and season demands. sarees have been designed according to the summer season and nourished with stunning and fabulous designing techniques and patterns. Beautiful embroidery work has flourished the saree dresses. We have collected almost all types of trendy saree designs and the colors are really stunning and beautiful. Let’s pass through the design and patterns.These sarees maintain the culture and traditions of Pakistani nation all ever the world. Here you can find some latest Pakistani Saree Designs which are much appreciated by different Pakistani designers.

Allurimg Pink  Saree

This pink color saree is in “Net” fabric and has beautiful embroidery design. Fish tail saree pattern is looking marvelous with sleeve less V shaped short length blouse.

APPLIQUE RICH GEORGETTE

This saree has been designed with the mix palette of georgette and net fabric. Black color net fabric having colorful embroidery is looking stunning with reddish pink color georgette saree and blouse.

NET EMBROIDERED SAREE

                   

Georgette and net fabric combination in saree designing is common and always gives tremendous output. This fish tail georgette saree has net fabric pallu with same color sleeve less round shaped neck style short length blouse. 

PASTEL BLUE GEORGETTE

Lates Designing Saree

BEIGE SHADE STYLE

ENTICING LEHENGA SAREE

PLEATED SAREE

FASCINATING  SAREE

Saree Designs 2012

NET SAREE DESIGNS

SCALLOP BORDER CHIFFON

New Saree Designs 

RESHAM MOTIF  SAREE

2012 Saree Designs

UPPADA WORK

Frutti di Mare Seafood Salad Recipe

Frutti di mare, the Italian mixed seafood salad you see in deli counters all over the country, can range from appalling to sublime. Back when I was living on Long Island, there was an Italian deli in Babylon that made such a fantastic frutti di mare that it has lingered in my memory for decades.

What made it so great? It's all in the freshness of the ingredients, and the choice of seafood. I remember calamari that melted in your mouth, flakes of crab, briny, firm shrimp, and a mix of tiny clams and scallops so buttery I always saved them for the last bite.

Which seafood you use is up to you. Lobster would be the high end, of course, but crab, scallops, shrimp, crawfish, clams, mussels, calamari, octopus, cuttlefish — really anything you like. A mix of seafood is what is important here, not any specific ratio or variety.
Bring out your good olive oil for this salad, and if you have any fancy salt, use it here, too. A little crunchy finishing salt sprinkled over the salad right before you serve is a nice touch. You can also add a little black or red pepper if you want to jazz things up.

INGREDIENTS

      Poaching Broth:

• 2 celery stalks
• 1 large yellow or orange bell pepper
• 1 pound tomatoes
• 1/2 cup chives
• 1 pound small cocktail shrimp
• 1 pound small clams in shell
• 1/2 pound bay scallops
• 1/2 pound calamari, cut into rings
• 1/4 cup high-quality olive oil, or more to taste
• Juice of 1-2 lemons
• Salt and black pepper to taste

 Salad:

• 2 celery stalks
• 1 large yellow or orange bell pepper
• 1 pound tomatoes
• 1/2 cup chives
• 1 pound small cocktail shrimp
• 1 pound small clams in shell
• 1/2 pound bay scallops
• 1/2 pound calamari, cut into rings
• 1/4 cup high-quality olive oil, or more to taste
• Juice of 1-2 lemons
• Salt and black pepper to taste

METHOD:

1. Put all the poaching broth ingredients together in a medium pot, cover and bring to a boil. Turn off the heat to let the flavors steep while you cut the veggies.
2. While the poaching broth is steeping, dice the yellow pepper, seed and dice the tomatoes and slice the celery stalks very thin. Chop the chives. Juice the lemons and remove any seeds. Put the diced peppers, tomatoes and celery into very large bowl. Most cocktail shrimp are pre-cleaned and cooked, so you you can put them in the bowl, too.
3. Bring the poaching broth back to a boil and add all the clams. Boil 3-4 minutes, or until the clams all open up. As soon as you see each clam open, fish it out and set it aside. Remove the meat and put in the bowl with the veggies. Turn off the heat and put the scallops in the poaching water. Cover the pot and let stand for 3-4 minutes. Fish out the scallops and put into the bowl.
4. Bring the broth to a boil once more. Add the calamari rings and boil 30 seconds to 1 minute, then pour the contents of the pot into a strainer set over a bowl. You can save the broth or discard it. Pick out all the calamari rings and add to the bowl.
5. To finish, add the olive oil and a little salt and half the lemon juice. Mix well and taste. Add more olive oil, lemon and salt until you get the flavors you want: The salad should be glistening with oil, briny and tart with lemon. Finally, mix in the chives and chill. This salad is better a few hours after it's made.  

More Images Seafood Salad

Eid Mehndi Design For Hends

Eid is the name of celebrations and happiness. Allah has granted the Muslims with this special event to gather mutual pleasures of life. Mehndi or Henna adds relish to the event of Eid especially for women and young girls. The event of Eid for ladies seems to be incomplete if there are no Mehndi and bangles. Keeping in view the importance of Mehndi on Eid, some beautiful Mehndi designs are given in the following that can be helpful in making your hands look beautiful.

New Mehndi Design For Hends Click Here

best oatmeal chocolate chip cookie recipes

INGREDIENTS:

• 1 cup (2 sticks, 8 oz, 225 g) unsalted butter
• 1 1/2 cup all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1 cup brown sugar, packed
• 1/2 cup white granulated sugar
• 2 eggs (large), lightly beaten
• 1 teaspoon vanilla extract
• 2 Tbsp water
• 1 1/2 cups bitter-sweet chocolate chips
• 1 cup chopped pecans (optional)
• 1 cup sweetened, shredded coconut (optional)
• 3 cups Old Fashioned rolled oats (Quick oats are okay, but not steel cut, not instant)

METHOD:

1 Brown the butter. Place sticks of butter in a thick-bottomed medium sized stainless-steel saucepan. (It's important to use a saucepan that has a light, reflective interior like stainless steel, otherwise you won't be able to see the butter browning.) Heat on medium. Melt the butter, whisking so that the butter melts evenly. Continue to cook the butter. As it cooks, the butter will foam up, and then the foam will subside. Whisk frequently to check underneath the bubbly surface. At some point, browned bits will form at the bottom of the pan and the butter will begin to smell nutty. Watch carefully, it's easy for the butter to go from browned to burnt. When the browned bits begin to form, remove the pan from the heat. Pour the melted butter, with the browned bits, into a glass or metal bowl. Allow to cool a bit while you prepare the other ingredients.

2 Vigorously whisk together the flour, salt, baking soda, nutmeg, and cinnamon together in a large bowl.

3 Preheat oven to 350°F (175°C). Place the browned butter (along with the browned bits) in a mixer bowl. Add the brown and white sugar. Beat on medium high speed for about 3 minutes, until smooth. Add the eggs and vanilla. Beat for three more minutes on medium speed until smooth and light.

4 Using a wooden spoon, stir the flour mixture into the butter sugar egg mixture. Stir in 2 Tbsp water (note that if you are using jumbo eggs, and not large eggs as the recipe calls for, you will probably not need this much extra liquid.)

5 Stir in the chocolate chips, and the pecans and shredded coconut (if using). Stir in the oatmeal. Up to this point you can make the dough up to a day and a half ahead and store in the refrigerator.

4 Butter two large cookie sheets, or line them with Silpat mats or parchment paper. Spoon out heaping tablespoon-fuls of cookie dough and lay them on the cookie sheet. Make sure you have about 2" of space between each cookie, as they will flatten a little and spread on the cookie sheet. Bake at 350°F (175°C) for 10 minutes, or until they are just brown around the edges, but still soft in the center. They will firm up as they cool. (If you want them crispier, you can bake them from 12-14 minutes. 10 minutes will help yield a more chewy cookie.)

5 Take the cookies out of the oven and let them cool for two or three minutes on the hot baking sheet. Then, using a metal spatula, carefully transfer the still-hot cookies to a wire rack to cool. They will continue to be soft until completely cooled. Once completely cooled, store in an airtight container.