Mexican Lasagna

Ingredients: 6 large tortillas 1 pound ground beef 1 packet taco seasoning 1/3 medium onion, diced 1 can enchilada sauce 1 can refried beans 1 1/2 cup cheddar or Mexican blend cheese 3 small or even medium tomatoes, diced cilantro black olives sour cream shredded lettuce

Method: Cook let’s eat some onions and beef in skillet, whenever done, drain off grease as well as mix within taco seasoning, put aside using Two rectangular baking cookware, layer the following. Cover bottom associated with pans with a thin layer associated with enchilada sauce. Cut tortillas into halves, lay within cooking pan with directly sides on outdoors eges associated with skillet. Use another tortilla in order to fill in spaces to produce a solid tortilla coating. Spread the layer of refried beans along with tortilla. Pour an additional layer associated with enchilada sauce on top of beans. Scoop inside a coating associated with beef and let’s eat some onions. Shred cheese on top of beef layer. Add in tomatoes and some cut cilantro and sliced black olives if preferred. Create an additional tortilla layer. Layer beans, enchilada sauce, meat and onions, cheese, and veggies once again. Create a top tortilla coating as well as spread a covering of enchilada sauce as well as cheese. Bake lasagna at Three hundred and fifty degrees with regard to Thirty — Forty five moments until cheese is dissolved and tortillas begin to crisp. Serve with chilly sour cream, lettuce and extra vegetables. Mexican Lasagna is ready to serve.

Mexican Empanadas

Ingredients: Puff pastry ½ kg Beef mince 300 gm Onion chopped 1 Capsicum chopped 1 Tomatoes boiled chopped 2 Eggs beaten 2 Dry red chilies 3 – 4 Raisins 25 gm Cumin seeds 1 tsp Black pepper powder ½ tsp Oil 2 tbsp Salt to taste

Method: Heat 2 tbsp oil in a wok, add 1 chopped onion, 1 chopped capsicum, 2 boiled chopped tomatoes and 300 gm beef mince, fry well till water dries.Add in 3 – 4 chopped dry chilies, 1 tsp cumin seeds, 25 gm raisins, salt to taste and ½ tsp black pepper. Mix well and keep aside. Roll ½ kg puff pastry. Cut into 4 – 5 inches squares.Top each square with mince filling, brushed edges with beaten egg.Fold the sides and seal well. Brush top of each empanada with beaten egg. Lastly bake in a preheated oven of 190 degrees for 15 – 20 minutes.Then remove and serve.

Mexican Chicken Pizza

	Ingredients: 500 g ground chicken 2 prepared pizza crust 200 g hot taco sauce 2 cups pizza cheese, grated 1 yellow capsicum, diced 250 g cherry tomatoes, halved
Method: Cook chicken mince in a greased and heated pan, breaking up any large clumps until mince is just cooked through, remove from heat. Place pizza bases on oven trays and spread taco sauce over them, sprinkle with cheese and then top with cooked mince, capsicum and tomatoes. Bake at 190°C in a preheated oven for 20-25 minutes or until bases are crisp & topping lightly browned

Hot Pickled Vegetables

	Ingredients: 4 ounces Green Beans -- Whole 3 each Celery; Stalks -- * 1 cup Carrots; 2 med -- ** 1 1/2 cups Cauliflower 1 cup Broccoli Flower 1 cup Pearl Onions 1/2 cup Peppers -- *** 1/2 cup Coarse Salt 2 cups Cider Vinegar 2 cups Water 2 tablespoons Black Peppercorns 1/4 teaspoon Cloves -- Ground
Method: Wash clean and dry 4 1L capacity jars. Wash vegetables thoroughly. Cut vegetables into more or less the same size. Salt vegetables. Divide salted vegetables and aromats amongst the jar. Dissolve sugar in both vinegars and water. Bring pickling solution to a boil. Pour solution into the jars carefully making sure the vegetables are completely immersed. Store in a cool dark place.

Mexican Chicken

Ingredients: Chicken breast ½ kg Capsicum 1 Red capsicum 1 Tomatoes boiled 3 Fresh red chilies 5 Chicken stock 1 cup Tomato paste ½ cup Cumin powder 1 tsp Ginger garlic paste 1 tbsp Oregano ½ tsp Butter 2 tbsp Oil 2 tbsp Tomato ketchup 2 tbsp Coriander leaves 2 tbsp Salt to taste

Method: Cut ½ kg chicken into cubes and keep aside. Heat 2 tbsp oil and 2 tbsp butter in a pan, add 1 tbsp ginger garlic paste, 1 chopped capsicum, 1 chopped red capsicum, chicken cubes, 5 chopped fresh red chilies and 2 tbsp chopped coriander leaves. Fry well. Add 1 cup chicken stock, 2 tbsp tomato ketchup, ½ cup tomato paste and 3 boiled chopped tomatoes. Also add 1 tsp cumin powder, salt to taste and ½ cup water. Cover and cook on low flame for 10 – 12 minutes. Now remove the lid, fry for 2 – 3 minutes and serve.

Avocado Pasta Salad

	Ingredients: 1 avocado, sliced 1 lemon juice 3 tomatoes thinly sliced 2 cups boiled pasta 1 cup mozzarella cheese cubed 4 tbsp chopped walnuts 4 taps lemon juice 3 tbsp olive oil 3 tbsp mustard powder 5 taps chopped fresh basil to taste salt pinch sugar to taste ground black pepper
Method: Apply lemon juice to avocado slices Ina bowl mix last seven ingredients for dressing Combine all the ingredients of the salad in a serving bowl, add dressing and toss well. Cover and refrigerate for about 30mins Serve chilled.

Green Rice

Ingredients: 1 cup rice 2 tablespoons lard 1/2 small onion -- finely chopped 3 poblano chiles 1 3/4 cups chicken broth 1/4 cup cilantro leaves -- chopped juice of 1/2 lime salt -- to taste

Method: De-vein poblano chiles, puree with 1/4 cup water, and strain. Soak the rice in very hot water for 15 minutes. Drain it; rinse it in cold water; then drain very well. Saute' the rice in hot lard for a minute or so. Add the onion. When the rice sounds like sand as it is stirred, add the pureed chiles and continue to cook until thickened. Add the broth, cilantro, lime juice, and salt to taste. When the liquid comes to a boil, cover, lower heat, and simmer until tender, about 20 minutes.

Sweet Corn Tomalito

Ingredients: 5 tablespoons margarine, softened 1/4 cup masa harina 1/3 cup white sugar 1/2 cup water 2 cups frozen whole-kernel corn, thawed 1/2 cup cornmeal 1 teaspoon baking powder 1/2 teaspoon salt 4 teaspoons milk

Method: In a medium bowl, mix together the margarine, masa flour, and sugar until light and fluffy. In a food processor or blender, blend one cup of the corn kernels with the water and cornmeal just until smooth. Stir into the masa mixture. Mix in the remaining corn, baking powder, salt, and milk until the batter is smooth. Pour into a double boiler. Place the tomalito over a large saucepan of simmering water, and cover tightly with aluminum foil. Steam for 50 to 60 minutes, or until firm. Check water occasionally, and refill if necessary. Stir pudding before serving to give it a consistent texture. Serve in small scoops

Mexican Pizza

Ingredients: • 1 Onion (chopped) • 4 cloves of Garlic (Lehsan) (minced) • 1 (4 ounce) can of Green Chillies (Hari Mirch) (drained) • 2 cups of Frozen Soy Protein Crumbles • 1 (16 ounce) can of Refried Beans • 2 large Boboli Pizza Crusts or Pizza Dough • 4 cups Cojack Cheese (shredded) • 1 (18 ounce) jar of Taco Sauce • 1 (8 ounce) can of Tomato Sauce • 1 tbsp. Red Chilli Powder (Pisi Lal Mirch) • 1 tsp. Cumin (Zeera) • 2 tbsp. Olive Oil

Method: 1) Sauté onion and garlic in olive oil until tender. Add beans, taco sauce, tomato sauce, chili powder, cumin, and soy protein crumbles. Stir well, and heat until crumbles are softened. 2) Spread sauce evenly over both pizza crusts. 3) Top with shredded cheese. Bake at 400 degrees for 20-25 minutes until cheese is melted, bubbly, and begins to brown, reversing pans and racks once during cooking time.

Green Chile Sauce

	Ingredients: 2 tablespoons Oil or lard 1 each Clove garlic (optional) 1/2 cup Minced onion (optional) 1 tablespoon Flour 1 cup Water 1 cup Diced green chili 1 each Salt to taste
Method: In oil in a heavy saucepan, saute' garlic and onion. Blend in flour with wooden spoon. Add water and green chili. Bring to a boil and simmer, stirring frequently, for 5 minutes.

Bread Ball With Khoya

	Ingredients: 6 bread slices 250 grams khoya ½ cup caster sugar 4 tbsp condensed milk ½ tsp cardamom 50 grams almonds 50 grams raisins 50 grams pistachios 4 tbsp gram flour Ghee as required
Method: Chop the bread slices, fry it in ghee and sieve till it gets dry. Fry almonds, raisins and pistachios in the same ghee. Heat the ghee and fry gram flour in it. Then take the chopped bread slices with gram flour, cardamom, caster sugar, khoya and condensed milk and mix well and shape them into laddoss.

Chili Mac, Mexican Style

Ingredients: 2 fresh poblano chile peppers 1/2 tablespoon corn oil 1 pound Beef sausage 1 medium onion, chopped 2 cloves garlic, minced 1 (28 ounce) can diced tomatoes with juice 1 (15 ounce) can black beans, rinsed and drained 1 cup water 1/2 pound macaroni 3/4 teaspoon salt, or to taste 1/4 teaspoon black pepper, or to taste 1/2 tablespoon dried Mexican oregano

Method: Preheat oven to broil. Place peppers on a baking sheet and place in oven. Allow skin to blacken and blister, turning the chile peppers until all sides are done. (Note: Do not overcook.) When they are done, place them in a paper bag and seal. In about 15 to 20 minutes, take them out of the bag and peel the skin off each one under running water. Remove the stems and seeds, then chop. Heat oil in a Dutch oven over medium heat. Squeeze Beef out of casings into the hot oil. With a wooden spoon, break up the sausage, and cook about 4 minutes. Remove sausage, and set aside. Stir onion into oil, and cook until soft and translucent. Stir in garlic, and cook for 1 minute. Stir in poblano peppers, and heat through 1 minute. Increase the heat to high, and stir in tomatoes with liquid, black beans, water, macaroni, salt, pepper, and oregano. Bring to a low boil. Reduce heat to low; cover, and cook, stirring occasionally, until the macaroni is al dente, about 10 minutes.

Mexican Pasta Salad

Ingredients: 1 lb dry pasta, of choice (rotini, macaroni, small noodles, etc.) 8 ounces diced Chicken 6 ounces feta cheese, crumbled 20 ounces pineapple chunks 15 ounces corn, drained 10 ounces black olives, sliced, drained 1/2 cup green onion, freshly chopped 1 1/2 cups mayonnaise 2 tablespoons ketchup 3 tablespoons sour cream 2 teaspoons Worcestershire sauce 1 -2 teaspoon garlic powder 1 -2 teaspoon black pepper

Method: Cook pasta according to package directions; drain. Meanwhile, prepare the pasta sauce: mix mayo, ketchup, sour cream, Worcestershire, and seasonings in small bowl. In large bowl, combine pasta, feta, pineapple, chicken, corn, olives, and green onions. Add sauce, mix well. Cover and refrigerate until ready to serve.

Jalapeno Corn Cakes

Ingredients: 3/4 cup flour 1/3 cup masa 1/3 cup corn meal 1/4 cup sugar 1 tablespoon baking powder pinch of salt 1 cup milk 2 eggs

Method: Blend dry ingredients in a large bowl. Blend milk, eggs and oil in a small bowl. Pour the wet ingredients into the dry ones and mix with a large spoon until incorporated. Lumps are okay, do not over mix. Fold in the jalapenos and corn. Heat a large, lightly oiled griddle over medium heat. After griddle is hot, pour the cakes on 1/3 cup at a time. Brown for 1 or 2 minutes on each side. If cakes are browning too fast, turn down the heat a little. Place hot cakes on a towel lined plate and cover with an additional towel to keep them warm. Enjoy alone, top with fresh berries, apricots or a fried egg .

All Purpose Lime Marinade

	Ingredients: 1/3 cup freshly squeezed lime juice 2 tablespoons teriyaki sauce 2 green onions, thinly sliced 2 tablespoons minced fresh ginger root 1/4 teaspoon ancho chile powder
Method: To make the marinade, whisk together the lime juice, teriyaki sauce, green onions, ginger, and ancho powder. To use, marinate your chosen meat for 2 to 4 hours. Grill over hardwood charcoal.

Nectarine, Berry and Plum Smoothie

	Ingredients: 2 nectarines, stones removed 2 tbsp raspberries, blueberries or blackberries 2 plums, stones removed 400ml (14 fl oz) natural yoghurt 2 tbsp oats Juice of ½ lemon 1 tbsp honey 10 ice cubes (optional)
Method: Whiz all the ingredients together in a blender or food processor, adding more honey or lemon juice if you prefer a sweeter or sharper flavour respectively.

Prawn Skewers With Tomato Salsa

Ingredients: Tiger Prawns ½ kg Red chili 1 tsp (crushed) Garlic paste 1 tsp Lemon juice 1 tbsp Vinegar 1 tbsp Black pepper ½ tsp Mustard Paste ½ tsp Salt ½ tsp Olive oil 2 tbsp Shashlik stick as required For Tomato Salsa: Red capsicum 1 Green capsicum 1 Spring onion 2 Green chili 1 Tomato 2 (boiled) Parsley 1 tbsp Olive oil 1 tbsp Vinegar 2 tbsp Salt ¼ tsp Black pepper ½ tsp

Method: Place the tiger prawns in a bowl and add red chili, garlic paste, lemon juice, vinegar, black pepper, mustard paste, salt and olive oil. Leave to marinate for half an hour. Thread the prawns onto skewers and toast them from both the sides. For Tomato Salsa: Finely chop the red and green capsicum, spring onions, green chili, tomatoes and parsley. Mix all the chopped vegetables in olive oil, vinegar, salt and black pepper. Serve with the grilled tiger prawns.

Beef Fajita Marinade

	Ingredients: 1/3 cup fresh lime juice 1/4 cup tequila 2 cloves garlic, minced 1 tablespoon chopped cilantro 1 teaspoon dried, crushed Mexican oregano 2 teaspoons ground cumin 1 teaspoon freshly ground black pepper
Method: Whisk together lime juice, tequila, garlic, cilantro, oregano, cumin, and pepper in a bowl. To use the marinade, pour into a resealable bag, and add 1 to 1 1/2 pounds of flank steak. Press the air out of the bag and seal tightly. Marinate in the refrigerator 8 to 24 hours.

Imran ki Maut (Imran Series by Mazhar Kaleem)

Mazhar Kaleem's Imran Series is a series of Urdu spy novels written by Pakistani author Mazhar Kaleem within the classic Imran Series mythos created by Ibn-e-Safi.His first novel was Makazounka in which Kaleem first introduced the character of Captain Shakeel, who was transferred from Military Intelligence. It was published in the late 1960s. Each book in the series was a complete novel but some stories spanned over two or more books (for instance, Kaghzi Qayamat, Imran Ka Aghwa and others).
The character of Ali Imran is a playful yet deceiving personality. He is a bright young Oxford graduate with M.Sc. and Ph.D. degrees in chemistry. His comical and apparently incompetent persona hides his identity as head of a secret service. The Imran Series explains the workings of a country's Secret Service that operates from the capital of an imaginary country called Pakasia. The Secret Service is administered by the Secretary of Foreign Affairs, Sir Sultan, who offers Imran the position as the Secret Service's head after getting personal help from him. In early books Imran appears as a solo detective, however, later he is portrayed as the chief of Secret Service as X-2.

After Ibn-e-Safi,s demise many people attempted to write Imran Series but no one could continuously produced this kind of Urdu books except Mazhar Kaleem. Kaleem produced more Imran series novels than Ibn-e-Safi and has a wide readership and huge number of fans. He has been writing these novels for the life time of Ibn-e-Safi and continuously produces Imran Series novels till date.

“Imran ki Maut” (Urdu: عمران کی موت) an amazing Imran Series novel by Mazhar Kaleem. Please note that you will have to have PDF Reader in order to read the novel after having it downloaded.

 Download Link

  Download “Imran ki Maut” (Urdu: عمران کی موت) Part 1

  Download “Imran ki Maut” (Urdu: عمران کی موت) Part 2

  by:

  Mazhar Kaleem MA

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Weather Boss (Imran Series by Mazhar Kaleem)

Mazhar Kaleem's Imran Series is a series of Urdu spy novels written by Pakistani author Mazhar Kaleem within the classic Imran Series mythos created by Ibn-e-Safi.His first novel was Makazounka in which Kaleem first introduced the character of Captain Shakeel, who was transferred from Military Intelligence. It was published in the late 1960s. Each book in the series was a complete novel but some stories spanned over two or more books (for instance, Kaghzi Qayamat, Imran Ka Aghwa and others).
The character of Ali Imran is a playful yet deceiving personality. He is a bright young Oxford graduate with M.Sc. and Ph.D. degrees in chemistry. His comical and apparently incompetent persona hides his identity as head of a secret service. The Imran Series explains the workings of a country's Secret Service that operates from the capital of an imaginary country called Pakasia. The Secret Service is administered by the Secretary of Foreign Affairs, Sir Sultan, who offers Imran the position as the Secret Service's head after getting personal help from him. In early books Imran appears as a solo detective, however, later he is portrayed as the chief of Secret Service as X-2.

After Ibn-e-Safi,s demise many people attempted to write Imran Series but no one could continuously produced this kind of Urdu books except Mazhar Kaleem. Kaleem produced more Imran series novels than Ibn-e-Safi and has a wide readership and huge number of fans. He has been writing these novels for the life time of Ibn-e-Safi and continuously produces Imran Series novels till date.

Weather Boss” (Urdu: ویدر باس) an amazing Imran Series novel by Mazhar Kaleem. Please note that you will have to have PDF Reader in order to read the novel after having it downloaded.

 Download Link

  Download Weather Boss” (Urdu: ویدر باس) Part 1

  Download Weather Boss” (Urdu: ویدر باس) Part 2

  by:

  Mazhar Kaleem MA

 "Don't Forget to Share the Page with Your Friends"

Maut Ka Raqs (Naqabil-E-Taskheer Mujrim Part 2)

Mazhar Kaleem's Imran Series is a series of Urdu spy novels written by Pakistani author Mazhar Kaleem within the classic Imran Series mythos created by Ibn-e-Safi.His first novel was Makazounka in which Kaleem first introduced the character of Captain Shakeel, who was transferred from Military Intelligence. It was published in the late 1960s. Each book in the series was a complete novel but some stories spanned over two or more books (for instance, Kaghzi Qayamat, Imran Ka Aghwa and others).
The character of Ali Imran is a playful yet deceiving personality. He is a bright young Oxford graduate with M.Sc. and Ph.D. degrees in chemistry. His comical and apparently incompetent persona hides his identity as head of a secret service. The Imran Series explains the workings of a country's Secret Service that operates from the capital of an imaginary country called Pakasia. The Secret Service is administered by the Secretary of Foreign Affairs, Sir Sultan, who offers Imran the position as the Secret Service's head after getting personal help from him. In early books Imran appears as a solo detective, however, later he is portrayed as the chief of Secret Service as X-2.

After Ibn-e-Safi,s demise many people attempted to write Imran Series but no one could continuously produced this kind of Urdu books except Mazhar Kaleem. Kaleem produced more Imran series novels than Ibn-e-Safi and has a wide readership and huge number of fans. He has been writing these novels for the life time of Ibn-e-Safi and continuously produces Imran Series novels till date.

“Maut ka Raqs” (Urdu: موت کا رقص) an amazing Imran Series novel by Mazhar Kaleem. Please note that you will have to have PDF Reader in order to read the novel after having it downloaded.

 Download Link

 Download “Maut ka Raqs” (Urdu: موت کا رقص)

  by:

  Mazhar Kaleem MA

 "Don't Forget to Share the Page with Your Friends"

Naqabil-E-Taskheer Mujrim (Imran Series by Mazhar Kaleem)

Mazhar Kaleem's Imran Series is a series of Urdu spy novels written by Pakistani author Mazhar Kaleem within the classic Imran Series mythos created by Ibn-e-Safi.His first novel was Makazounka in which Kaleem first introduced the character of Captain Shakeel, who was transferred from Military Intelligence. It was published in the late 1960s. Each book in the series was a complete novel but some stories spanned over two or more books (for instance, Kaghzi Qayamat, Imran Ka Aghwa and others).
The character of Ali Imran is a playful yet deceiving personality. He is a bright young Oxford graduate with M.Sc. and Ph.D. degrees in chemistry. His comical and apparently incompetent persona hides his identity as head of a secret service. The Imran Series explains the workings of a country's Secret Service that operates from the capital of an imaginary country called Pakasia. The Secret Service is administered by the Secretary of Foreign Affairs, Sir Sultan, who offers Imran the position as the Secret Service's head after getting personal help from him. In early books Imran appears as a solo detective, however, later he is portrayed as the chief of Secret Service as X-2.

After Ibn-e-Safi,s demise many people attempted to write Imran Series but no one could continuously produced this kind of Urdu books except Mazhar Kaleem. Kaleem produced more Imran series novels than Ibn-e-Safi and has a wide readership and huge number of fans. He has been writing these novels for the life time of Ibn-e-Safi and continuously produces Imran Series novels till date.

“Naqabil-E-Taskheer Mujrim” (Urdu: ناقابلِ تسخیر مجرم ) an amazing Imran Series novel by Mazhar Kaleem. Please note that you will have to have PDF Reader in order to read the novel after having it downloaded.

 Download Link

  Download “Naqabil-E-Taskheer Mujrim” (Urdu: ناقابلِ تسخیر مجرم )

  by:

  Mazhar Kaleem MA

 "Don't Forget to Share the Page with Your Friends"

Harakari (Imran Series by Mazhar Kaleem)

Mazhar Kaleem's Imran Series is a series of Urdu spy novels written by Pakistani author Mazhar Kaleem within the classic Imran Series mythos created by Ibn-e-Safi.His first novel was Makazounka in which Kaleem first introduced the character of Captain Shakeel, who was transferred from Military Intelligence. It was published in the late 1960s. Each book in the series was a complete novel but some stories spanned over two or more books (for instance, Kaghzi Qayamat, Imran Ka Aghwa and others).
The character of Ali Imran is a playful yet deceiving personality. He is a bright young Oxford graduate with M.Sc. and Ph.D. degrees in chemistry. His comical and apparently incompetent persona hides his identity as head of a secret service. The Imran Series explains the workings of a country's Secret Service that operates from the capital of an imaginary country called Pakasia. The Secret Service is administered by the Secretary of Foreign Affairs, Sir Sultan, who offers Imran the position as the Secret Service's head after getting personal help from him. In early books Imran appears as a solo detective, however, later he is portrayed as the chief of Secret Service as X-2.

After Ibn-e-Safi,s demise many people attempted to write Imran Series but no one could continuously produced this kind of Urdu books except Mazhar Kaleem. Kaleem produced more Imran series novels than Ibn-e-Safi and has a wide readership and huge number of fans. He has been writing these novels for the life time of Ibn-e-Safi and continuously produces Imran Series novels till date.

“Harakari” (Urdu: ہارا کاری) an amazing Imran Series novel by Mazhar Kaleem. Please note that you will have to have PDF Reader in order to read the novel after having it downloaded.

 Download Link

  Download “Harakari” (Urdu: ہارا کاری) Part 1

  Download “Harakari” (Urdu: ہارا کاری) Part 2

  by:

  Mazhar Kaleem MA

 "Don't Forget to Share the Page with Your Friends"

Aikabaan (Imran Series by Mazhar Kaleem)

Mazhar Kaleem's Imran Series is a series of Urdu spy novels written by Pakistani author Mazhar Kaleem within the classic Imran Series mythos created by Ibn-e-Safi.
His first novel was Makazounka in which Kaleem first introduced the character of Captain Shakeel, who was transferred from Military Intelligence. It was published in the late 1960s. Each book in the series was a complete novel but some stories spanned over two or more books (for instance, Kaghzi Qayamat, Imran Ka Aghwa and others).
The character of Ali Imran is a playful yet deceiving personality. He is a bright young Oxford graduate with M.Sc. and Ph.D. degrees in chemistry. His comical and apparently incompetent persona hides his identity as head of a secret service. The Imran Series explains the workings of a country's Secret Service that operates from the capital of an imaginary country called Pakasia. The Secret Service is administered by the Secretary of Foreign Affairs, Sir Sultan, who offers Imran the position as the Secret Service's head after getting personal help from him. In early books Imran appears as a solo detective, however, later he is portrayed as the chief of Secret Service as X-2.

After Ibn-e-Safi,s demise many people attempted to write Imran Series but no one could continuously produced this kind of Urdu books except Mazhar Kaleem. Kaleem produced more Imran series novels than Ibn-e-Safi and has a wide readership and huge number of fans. He has been writing these novels for the life time of Ibn-e-Safi and continuously produces Imran Series novels till date.

“Aikabaan” (Urdu: ایکابان) an amazing Imran Series novel by Mazhar Kaleem. Please note that you will have to have PDF Reader in order to read the novel after having it downloaded.

 Download Link

  Download “Aikabaan” (Urdu: ایکابان)

  by:

  Mazhar Kaleem MA

 "Don't Forget to Share the Page with Your Friends"