Masala Mutton Karahi Recipe

Ingredients:

mutton 1 kg

oil 2 to 3 cooking spoons

ginger garlic paste 1 1/2 tbs

tomatoes (ripe) chopped 5 to 6

green chillies chopped 4

turmeric powder 1tsp

red chilli 1tsp

cumin 1/2 tsp

corrionder 1/2 ts

karahi masala 2 tbs

kasuri methi 1 tbs

mutton stock 1 cup

salt to taste

for garnish

corriender chopped 1tbs

ginger cut julien 1 tbs

green chillies chopped 1 tsp

Cooking Direction:

1) Put the mutton in the cooker with a pinch of salt, water and 1/2 of the ginger garlic paste.do not cook the meat completely. it should be half done. 

2) Now heat the karahi with the oil in it. then add rest of the ginger garlic paste along with the meat pieces. fry for 2 to 3 mins. 

3) Now add the tomatoes, green chillies and rest of the dry masala's cover the lid and let it simmer on low flame.the meat will be compeletly cooked along with the tomatoes. 

4) Now when water of the tomatoes has dried up and the meat is tender then fry the masala for another 5 mins or till the oil saperates from the masala,s. now add kasuri methi and the stock and cook for 5 min. 

5) Dish out, garnish and serve it with tandori roti and salad.

Mutton Chaunp Biryani Recipe

Spice up your lunch with Mutton Chaunp Biryani.

INGREDIENTS

Mutton champ: 1 kg
Rice: 1 kg (soak in water)
Onions: 2 (grind and make a paste)
Black cardamom (bari elaichi): 6 (grind them)
Green cardamom: 6 (grind them)
Green chilies: 6 (cut from the middle)
Onion: 2 (cut and fry them)
Yogurt: 1 cup
Apna Cooking Oil: 1 cup
Mint: ¼ cup (chopped)
Saffron: 1 teaspoon
Javitri powder: 1 teaspoon
Garlic paste: 1 tablespoon
Ginger paste: 1 tablespoon
Cashew nut paste: 3 tablespoons
Red chili powder: 1 tablespoon
Coriander powder: 1 tablespoon
Milk: 5 tablespoons
Rose water: 1 tablespoon
Garam masala (whole): 1 tablespoon
Kewra: a few drops
Salt: to taste
Rose petals: for garnishing
Roasted cashew nuts: for garnishing

PROCEDURE

Marinate champs in yogurt, onion paste, ginger garlic paste, cashew nut paste, green cardamom, black cardamom, javitri powder, red chili, cumin powder and salt for 2 to 3 hours in a refrigerator In a pan, heat up Apna Cooking oil. Put in the champs with masala and cook it on high heat till the masala dries out. Then add water and cook till champ tenderizes. Heat up milk, put in saffron and mix it in the champs Add green chilies and kewra and take it off the heat. In another pan, put in some water, garam masala (whole), rice and salt. Boil rice till almost done. Now take the water out. In a pan, put a layer of champs first, then a layer of rice and add rosewater on top. Keep doing this layering process till all ingredients are in the pot. In the end, put in fried onions and mint. Cover with the lid and put on low flame (dum) Once ready, garnish with rose petals and roasted cashew nuts

Kaleji Masala Recipe

Kaleji Masala – Goat liver fried in spices – can serve as the perfect appetizer on Bakra Eid.

Ingerdients:

1: kaleji (liver) 2kg mutton
2: onions 2 large (finely chopped)
3: green chillie 5 (bullet chillie chopped)
4: fresh ginger 2inch piece (julian cut)
5: fenugreek leaves (qasuri methi) 3 tbs
6: fresh coriander (dhania) 1/2 bunch
7: tomatoes 4 large ( sliced)
8: thick yogurt 1cup
9: ginger & garlic paste 2 tbs
10:black cardamom 2 pieces (moti elaichi)
11:cinnamon stick (dalchinni) 2 inch 1 piece
12:cloves 8 pieces (long)
13:black pepper corns (kali mirch) 10 pieces
14:cumin seeds (zeera seeds) 1tbs
15:red chillie powder 1ts heeped
16:mix spice powder 1ts (garam masala powder)
17:turmeric powder (haldi) 1/2 ts
18:salt 1ts heeped
19:cumin powder (zeera powder) 1 tbs heeped
20:coriander powder (dhania powder) 1 tbs heeped
21:Latif Cooking Oil or clarified butter (ghee) 1 cup full or as required


Recipe:

1:heat clarified butter in a pan & add black pepper corns, cloves, 
cumin seeds, cinnamon stick & black cardamom , along add the onions & ginger & garlic paste mix well and cook till golden brown on high flame.
2:when the onions get golden brown add the liver & once it changes it color cook it on low to medium heat till all the natural moistuer dries. (do not cover it at all, as it gets hard)
3:once the liquid dries then add red chillie powder, turmeric powder, cumin powder & coriander powder mix it add the tomatoes and cook it till the curry gets thick and the clarified butter comes on the surface on high flame.
4:when the butter comes on the surface add the yogurt & mix it well and cook it again till the butter comes on the surface on medium flame.
5:once the yogurt dries and the butter comes on the surface add fenugreek leaves, fresh ginger, green chillies, mix spice powder & salt mix well and cook it for 2 to 3 minutes on high flame & keep stirring.
6:now add the fresh coriander mix and serve hot with roti or naan.

Beef Chili Recipe

A delicious mouth watering recipe. It is rich in nutrition and extra spicy in taste! 

INGREDIENTS

Undercut beef: 1 kg
Onions: 1 (cut into cubes)
Green chilies: 4 (cut in half)
Red chilies (grated): 4
Sugar: 1 teaspoon
Garlic paste: 1 tablespoon
Ginger paste: 1 tablespoon
Oyster sauce: 2 tablespoons
Soya sauce: 1 tablespoon
Corn flour: 1 tablespoon
Vinegar: 1 tablespoon
Salt: as per taste
Mithoo Cooking Oil: as per requirement
Fresh coriander: for garnishing

PROCEDURE

Marinate beef in soya sauce, oyster sauce, vinegar, salt and red chilies for 2 hours in the refrigerator. Cover beef with corn flour. In a pan, fry ginger paste, garlic paste and beef on a high flame for 4 to 5 minutes using Mithoo Cooking Oil. Further add onions, sugar and green chilies and cook for an additional 2 minutes. Now add water and keep it on low flame till beef tenderizes. Once ready, garnish with fresh coriander and serve.

Mutton Nihari Recipe

It's not as tough to cook as you think! Try & share your feedback!

INGREDIENTS

Mutton: 3 kg
Bakre ke paaye: 2
Brain of a goat: 2
Nalli: 2
Green cardamom: 6 (unseeded)
Cloves: 4
Onion: 3 (cut in rings)
Ginger: 1 piece
Latif Cooking Oil: 2 cups
Turmeric: 1 teaspoon
Black cumin and saunf: 1 teaspoon
Salt and pepper: as per taste
Wheat flour and soonth (ginger powder): as per requirement

PROCEDURE

Grind soonth, saunf, black cumin, cardamom and clove. In half of the required Latif Cooking Oil, fry onion to golden brown color. Then add meat, paaye, nallian, salt, pepper and turmeric. Cook on low heat. Once it has been cooked properly, wheat flour mixed in water to make the gravy thicken. Now add all ground spices, ginger and brain. Keep stirring and cook for a little while. Add water and let it simmer. When it starts to boil, seal the pot with kneaded flour. Lower the flame and let it cook for 6 hours. Once ready, serve with hot naan.

Herb Roast Chicken Recipe

If you fancy trying something different with your chicken.
Learn how to roast a chicken with herbs and citrus flavors.

Bhindi Masala Recipe

Lady finger has many nutritious benefits so we should include lady finger in our menu along with other vegetables.

Ingredients

Bhindi ½ kg
Latif Cooking Oil ½ cup
Garlic 1 tsp
Salt 1 tsp
Chili powder 1 tsp heaped
Black seed 1/2 tsp
Turmeric ½ tsp
Tomatoes 3 (finely chopped)
Green chilies 4 (small ones whole)
Onion 1 (fried light golden)

Cooking Directions

1) Fry Bhindi in Latif Cooking Oil till slightly brown.

2) Remove in the same oil fry garlic, salt, chili powder, black seed and turmeric, fry by adding little water.

3) Add chopped tomatoes, cook on slow fire.

4) Lastly add fried Bhindi with green chilies and brown fried onion, leave it on simmer for 10 minutes.

Bhindi Masala is ready to serve.

Chicken White Qorma Recipe

You might make Qorma many times, but this is a totally different taste.
White Chicken Qorma make delicious with yogurt and other spices.
Serve as main dish with naan.

Note: Kindly Click on above picture to view ingredients and method.

Crispy Noodle Kababs

Make crispy noodle kababs that will please anyone with its delicious taste.
Note: Kindly Click on above picture to view ingredients and method.

Chicken Chunks Recipe

You'll fall in love with this recipe. Try this recipe at your home and enjoy its delicious taste with your family members. 

INGREDIENTS

Chicken mince: ½ kg
Egg: 1
Tikka masala: 1 tablespoon
Bread: 1 slice
Onion: 1 small (finely chopped)
Shehroz Cooking Oil: 3 to 4 tablespoons
Salt: to taste
Worcestershire sauce: 1 tablespoon
Curry powder: 1 tablespoon

PROCEDURE

Mix chicken mince, egg, tikka masala, bread slice in a bowl. Add onion, salt, Worcestershire sauce, curry powder and chop it in a chopper Brush a flat tray with Shehroz Cooking Oil and put the chicken mixture on it. Spread it out evenly. In a preheated oven, bake it for 12 to 15 minutes. Once it has been cooked properly and the water has dried out, take it out Cut into chunks when cold

Swiss Egg Rolls Recipe

Learn how to make Swiss Egg Rolls using healthy ingredients!

NGREDIENTS

Eggs: 2
Milk: 1 cup
Water: 1 cup
Flour: 2 cup
Aginomoto or Chinese Salt: ½ teaspoon
Salt: to taste
Mithoo Cooking Oil: as per requirement

For Filling:

Mincemeat: ½ kg
Ginger paste: 1 tablespoon
Garlic paste: 1 tablespoon
Black pepper powder: ½ tablespoon
Soya sauce: 2 tablespoon
Egg: 1 (whipped)
Salt: to taste

PROCEDURE

Put garlic, ginger paste, salt, black pepper powder and a little amount of water along with mincemeat in a pot. Put it on low flame so that the mincemeat is cooked. Once meat has tenderized and water has evaporated then fry it in Mithoo Cooking oil. In the end, add soya sauce and take it off the stove For the filling, mix together all ingredients mentioned above except for Mithoo Cooking Oil. In a nonstick pan, put a little bit of Mithoo Cooking Oil and put the egg mixture in it. Cook this pan cake from both sides and add meat filling in it. Roll the pancake and fry using already warm Mithoo Cooking Oil. Serve with tomato sauce and salad.

Sweet Cream Caramel Recipe

Sweet Cream caramel takes a starring role in mouthwatering recipes.
Enjoy its yummy taste and share this recipe with your friends

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