Whipped up a batch of some cranberry sauce this morning. Thought I'd share because you might like it!
Bag of cranberries
3/4c sugar
3/4c Orange juice
1/4c red wine
1/4-1/2tsp cinnamon
Throw everything but the berries in a pot over medium heat to dissolve sugar. Add cranberries. Cook til berries pop. Pour into serving container to cool.
It will gel as it cools. Done.
Lahori steam roast chicken leg piece..... Yummy 😋!
Ingredients :
Chicken leg piece : 1 1/2 kg
Yogurt: 1/2 cups
Vinegar: 1/4 cups
Lemon Juice: 6 tbsp
Garlic Paste: 2.5 tbsp
Ginger Paste: 2.5 tbsp
Green coriander & green Chili Paste: 3 tbsp
Egg: 1
Salt: 2 to 3 tbsp or to taste
Red Chili Powder: 2 tbsp
Turmeric: 1 TSP
Crushed red pepper: 1 tbsp
Garam Masalah: 1 tbsp
Black Pepper: 1 TSP fine crushed
Roasted cumin ground: 1 TSP
Jyfal powder: 1/4 tbsp
Javetri Powder: 1/4 tbsp
Pipli poder: 1 TSP
Color (Yellow or Orange): 1/2 TSP
CHAAT Masalah: 1 tbsp
Msg (ajino moto) : 1 tbsp
Coriander powder : 2 tbsp
White paper :1/2 tbsp
Corn floor : 2 tbsp
Ajwain powder : 1/2 Tbsp
Method
All ingredients are for marinate.... 4 hours are good for marinate... Overnight is ideal.... After marinate just steam for 10 min than fry hot boiling oil for 5 min...!
100 grams cinnamon sticks
100 grams white zeera
50 grams clove
50 grams black pepper
30 grams Anis flower 20 pcs
10 grams green elaichi 20 pcs
10 grams black elaichi 15 pcs
4 bay leaf
Roast everything on low till nice aroma comes.
Let it cool completely and grind till fine powder.
1/2 can diced tomatoes
1 bunch Corriander leaves
10 12 pcs mint leaves
1 clove garlic
2 tb.sp temerind, Emli paste
1 tbsp chaat masala
1 tsp sugar
1/2 or 1 Jalapeños
1 tb.sp roasted and crushed zeera
In blender blend everything to make thick paste like chutney.
1 cup all purpose flour or atta
1/2 cup brown sugar or jaggery
1 tb.sp Oil
1 tb.sp beaten egg
1 tb.sp suji
1/2 tsp fennel seeds crushed
1/4 tsp Baking powder
Dash cardimom powder
Dash jyfal powder
1/2 cup evoporated milk
1/2 tsp white poppy seed
1/2 tsp flour
2 ml water
8 blanched almonds
Combine flour, sugar and oil rub well.
Add egg , suji , fennel seeds, baking powder, nutmeg and cardimom.
Make dough with evoporated milk.
Divide into 8 equal portions
Roll out each balls into 1/2" thick circle.
Sprinkle with poppy seeds.
Roll slightly so poppy seeds sticks on theplas.
Make a thick flour water paste.
Dip almonds in the paste and press one in the centre of each thepla.
Deep fry on medium heat until golden brown
Drain on kitchen towel
1/2 kilo maida
1 tb.sp yogurt
1 pinch salt
1 tbsp sugar
1/2 tsp Baking soda
1 tsp ajwain crushed
3 tb.sp milk powder full
Warm water to make dough and desolved milk powder.
Mix milk powder, sugar, yogurt, make paste with water.
In maida add salt , soda, crushed ajwain.
Pour liquid and make smooth dough.
Rest it for 30 mins
Roll out and make naan on Frying pan.
1 extra large egg
4 extra large yolks
100 grams sugar + 15 grams for each serving
700 ml double cream 48% fats
1 tsp vanilla extract
1 tb.sp orange zest
Pre heat oven 150 C / gas 5
Mix egg yolks, egg, sugar on low speak until just combine.
Boil cream until just touch to hot not boiled.
Slowly add cream to the eggs, add vanilla, orange zest. Pour in ramekins until almost full
Carefully pour boiling water halfway up to the ramekins.
Bake for 35-40 minutes.
Cool to room temperature. Then refrigerate for atleast 4 hours before serving.
Step 1
11/4 cup basin
11/2 cup suji
11/2 cup sour yogurt
2 cups water
11/2 tsp salt
1/2 tsp Baking soda
Soak everything together for atleast 8 hours or overnight is best.
Step 2
In morning add
2 tb.sp ginger garlic paste
1 tbsp green chilli paste
2 tsp red chilli powder
2 tbsp roti atta
2 tb.sp Oil
1/4 tsp Tatric Acid
Mix everything.
Brush baking try with oil.
Pour Dhokra mixture.
Add ENO and mix with spoon.
Sprinkle red chilli powder on top and steam till done.
Will take about 20 to 30 minutes.
Sooo tasty
Make basic pancakes cake with
1+3 tb.sp flour
1/3 cup cocoa powder
2/3 cup sugar
1/2 cup Mini chocolate chip
2 ripe and mashed banana 1/2 cup
Add mashed banana and chocolate chip to the batter .
Banana spice cakes
Make butter milk pancakes with 3/4 cup sour cream
3/4 cup milk instead of butter milk
Add dash of cinamon to the batter.
Add sliced banana before flipping.
Top with sour cream and brown sugar.
11/2 cups flour
3 tb.sp sugar
1 tsp Baking powder
1/2 tsp Baking soda
1/2 tsp salt
1/4 cup butter milk
1/2 tsp stick 50 grams melted butter
2 eggs
1 tsp vanilla extract
Mix everything together.
Cook on jot buttered skillet and cook until golden bubbly.
Flip and cook until golden.
11/2 cups banana roped and mashed
3 cups shift flour
6 tbsp sugar
2 tb.sp Baking powder
1 tsp salt
1 tb.sp vanilla extract
21/2 cup lukewarm milk
4 eggs
1 stick 100 grams melted butter
1/4 tsp cinnamon pd
Whisk everything together.
Add mashed banana at the end and fold it.
Ladle 1/4 cup full onto the hot buttered skillet. Cook until bubbly.
Flip and cook golden on the bottom.
30 pan Cakes.
11/2cup flour whisk
3 tb.sp sugar
1 tb.sp Baking powder
1/2 tsp salt
Now whisk everything together
Add 11/4 cup milk
1/2 stick melted butter
2 eggs
1 tsp vanilla extract
Whisk until everything just combine.
Ladle 1/4 cup full onto a hot buttered skillet and cook until bubbly.
Flip and cook until golden on the bottom.
Make basic pancakes. Sprinkle blueberries before flipping or do the same with chocolate chip.
2 cups flour
4 tsp Baking pd
2 tb.sp sugar
1 tsp salt
2 eggs
11/2 cups milk
5 tb.sp melted shortening
4 tb.dp melted butter
Whisk all of the above .
Cook in a waffle iron until crisp.
1 packet dessolve in 3 cups of warm milk
2 stick melted butter
1/2cup sugar
3 eggs yolks
2 tsp vanilla extract
1 tsp salt
4 cups flour
Mix everything together cover and let it rise fir 1 1/2 hours.
Now beat egg whites until stiff then fold into the batter .
Cook in a waffle iron until crisp.
3 litre fresh whole milk
1/2 tsp Tatric Acid
Make khoya or buy ricotta cheese or khoya
1 litre milk
1/4 tsp elaichi powder
1/2 cup sugar
1 can condensed milk
Khoya or ricotta cheese
1-2 tb.sp corn flour + 2 tb.sp water.
In pan boil 1 litre milk till boiling point and half left.
Add elaichi pd, sugar, condensed milk, ricotta cheese/khoya and mix well.
Add corn flour paste stir continusly on low flame till thick.
Add chopped pistachio during cooking and half at the time of Garnishing.
1 cup wheat flour
1 cup basin ka atta
1/2 tsp ajwain seeds crushed
1 tsp red chilli flakes
1/2 tsp turmeric powder
1/2 tsp salt
2 tb.sp Oil
2 tb.sp Corriander leaves
Filling in dough
1 pinch salt
1/2 cup chopped onion
2 chopped green chillies
1 tsp amchoor pd
Water to make dough.
Make dough keep aside for 10 minutes.
Make round ball . Add filling . Roll it out .
Heat pan roast roti, apply ghee and roast it properly until it's fully done.
1 kg cubed chicken breast
4 tb.sp Bihari masala powder
1 tsp salt
3 tb.sp papaya paste
1/2 tsp crushed red chilli flakes
2 tb.sp ginger garlic paste
1/2 tsp Black pepper powder
1/2 cup Yogurt hung
3 tb.sp khush khush
3 tbsp roasted basin
4 tbsp mustard oil
1 pinch yellow color
Mix first 7 ingredients.
In bowl add 8 -13 ingredients and mix well.
Pour over chicken. Set aside for 1 hour.
Put on stick and tawa Fry for 1 minute . Now in oven bake for 12 minutes. Grill for 3 minutes.
Burn coal put smoke with oil cover with foil.
Let stay 2 to 3 minutes.
500 grams all purpose flour
1cup 250 ml warm milk
7 grams dry instant yeast
50 grams soft butter
60 grams 6 tb.sp sugar
3 egg yolks
2 pinch salt
Make dough. Keep a side for 2 hours.
Now pinch air out. Roll it out. Cut it in donut shape or round shape.
Again cover and keep aside for 40 minutes.
Frying
Use pure ghee.
Should not be too hot. On medium flame fry light brown. While still warm sprinkle sugar or icing sugar on top. Or melted chocolate etc.
1/2 can condensed milk
1 can nestle cream
1 can fruit cocktail drain syrup very well
1/2 can pineapple cubes drain syrup
340 grams sweet coconut gel (nata-de-coco)
Drain syrup
340 grams coconut sport.
Drain all syrup out very well of the can.
Mix everything together.
Keep in fridge for 4 hours before serving.
Sooo Good 👍
1/2 tsp salt
1 tsp zeera whole
1 tsp crushed red chilli flakes
1/4 cup fresh Corriander leaves
10- 15 mint leaves
1tb.sp emli soak in 1/2 cup warm water.
3 nos green chillies
Grind everything. Make fine paste.
Serve with Samosas, Pakoras or bbq.
500 grams all purpose flour
1 cup warm water 250 ml
7 grams dry yeast
50 grams butter soft
60 grams 6 tbsp full sugar
3 egg yolks
2 pinch salt
Make dough. Keep a side for 2 hours cover
Now pinch sir out roll it out cut it in donut shape. Keep aside for 30 to 40 minutes.
Frying
Use pure ghee. Should not be very hot. Keep medium flame. Fry light brown. While still warm sprinkle sugar or icing sugar on top or melted chocolate etc.
1 litre milk
1 cup sugar +1/2 cup Water (syrup )
1/2 cup khoya
1tb.sp rice powder
1 cup milk powder
6 sliced bread. Remove corners.
1/2 cup condensed milk
1/2 tsp elaichi powder
1/2 cup oil
1 pinch yellow color
Few drops kewda
2 tb.sp sliced pistachi
1/2 cup sliced almonds
Silver paper for Garnishing.
Make syrup. Add elaichi powder and saffron
Do not cook too long.
Make Rabri for Shahi Tukray
In milk add milk powder. Cook on low.
Mix rice flour with milk to make a paste then add this paste in rabri mixture.
Add 1/4 tsp elaichi powder. Cook for 30 minutes until it turns into thick paste.
Now add condensed milk. Cook for 2 mins.
Add 1/4 tsp elaichi powder and few drop kewdra and half of nuts.
Now close stove. Add khoya mix well. Let it cool for 15 minutes.
Fry bread slices in oil or ghee or butter until brown.
In serving dish. Pour1/2 Rabri . Layer fried bread.
Dip in sugar syrup. Put on top of Rabri. Pour remaining half of the Rabri.
Decorate with nuts and silver paper.
11/2 cup chaana daal
3/4 cup barley
11/2 cup wheat
1/4 cup uraad daal
1/4 cup Masoor daal
1/4 cup Moong daal
1/4 cup rice
Soak over night barley and wheat in one container
Soak over night all lentils and rice in 2nd container.
Soak over night chaana daal in 3rd container.
Boil all of these in 3 seperate pots.
Boil mix daal with 1 stick cinamon stick, 1 bay leaf, 2 black cardimom.
Ingredients for Haleem
2 kilo beef cubes , bones and bone marrow
11/2tb.sp Corriander powder
1 tsp Heldi
1 tbsp Red chilli powder
1 tbsp salt
2 black cardimom
1stick cinamon
2 bay leaf
2 tb.sp garam masala powder
1/2 cup oil
Add Half of these spices in meat cooking and half in daal boiling process.
For Baghar for meat
1/2 cup oil
1 tbsp white zeera
10-12 cloves
2 bay leaves
11/2" cinnamon stick
6 black cardimom
1 cup Fried onion
2 tb.sp ginger paste
2 tb.sp garlic paste
11/1 tb.sp Corriander powder
1 tsp Heldi
1 tb.sp Red chilli powder
1 tb.sp salt
3 glass water.
You can make all of these as a powder.
Cook meat mash with wooden spoon .
Now mash chaana daal same way.
Grind barely, all mix Daal and keep aside.
Now add barely , mix Daal 2 glass of water. Cook on medium low heat for 45 to 1 hours. Keep stirring.
Now add Garam masala pd , kewda and cook for 10-15 minutes.
Make Baghar
In oil fry onion till golden brown pour over haleem.
Mix well. Serve with garnish.
300 grams khoya
80 grams maida
1/4 tsp elaichi powder
1 pinch baking powder
2 tsp ghee
Syrup
3 cups sugar
2 cups water
1/4 tsp elaichi powder
Few drops lemon juice
Make syrup.
In mixing plate add khoya and mix it well with your palms to make it smooth. Add flour little at a time, Now add baking pd , elaichi pd , 2 tsp ghee and keep mixing .
Add rest of flour and make smooth dough.
Let it rest for 15 minutes.
Apply oil on palm and make round balls. Make sure there should be no cracks.
Fry in low flame ghee until light brown. Keep on paper towel.
Deep in warm syrup let it stained in syrup gor 5 minutes.
Jamun is ready.
11/2 tb.sp Black pepper corn
1/2 tb.sp Cloves
1.5" 5 cinnamon sticks
11/2 tb.sp White zeera
8-9 black cardimom
1/2 tb.sp Black zeera
Grind it to fine powder.
No need to roast.
Use in daal vegetables, meat etc
1/2 cup Roasted Basin
1 tb.sp Cinamon powder
1tb.sp white zeera
1tb.sp salt
4 Black elaichi
10-12 green elaichi
15 cloves
1 tb.sp black pepper corn
1 tb.sp javetri powder do not add jyfal
1 tb.sp khush khush
2 tb.sp degh red chilli powder Paprika
2 tb.sp red chilli powder
Grind all of the above whole masala to fine powder and mix with rest of the powdered ingredients.
Save in airtight container.
Note if using Kachri powder then add 1 tb.sp
1 tb.sp full Kala Namak
1 tsp Salt
1 tsp Sam chur
1 tspDry Ginger powder
1/4:tsp hing
1/2 tsp Tatric Acid
1 tb.sp sugar
11/2 tb.sp soonf
21/2 tb.sp Whole Corriander roast
21/2 tb.sp roasted whole zeera
1 tb.sp roasted whole black pepper
10 nos roasted dry round red chilli
2 no 1 inch cinamon stick
1 tb.sp roasted ajwain
1tsp roasted cloves
Roast soonf , zeera, Corriander, ajwain, dry red chilli, cinamon stick. Let it cool completely.
Make fine powder in coffee grinder.
Then add all top 7 ingredients and mix well.
Good for two months.
4 no cubes turnips
6 nos round or cubed carrots
2 nos cubed potatoes
1 cup green peas
1 cup cauliflower
2 medium chopped onion
2 nos large tomatoes chopped
4 cut into had green chillies
Garam masala powder and salt to taste
1/4 cup oil
Special garam masala
10-12 dry red chillies
1 tb.dp meethi daana
1 tb.sp White zeera
Whole Corriander optional
In oil saute onion gor few seconds. Add chopped tomatoes. Cook for 1 minute.
Now add turnips, carrots and cook for 5 minutes.
Add cauliflower, peas, potatoes, salt , garam masala and green chillies. Cook on low till tender.
At the time of serving again add special garam masala as Garnishing. This will enhance the vegetable flavor.
Serve with Roti
Blueberry Cake
Praline Crunch
1/2 cup light brown sugar
1/3 cup all purpose flour
1/2 tsp cinamon powder
1/3 cup unsalted butter soft
1/3 cup chopped pecans or any nuts
Mix everything together with spatula. Then stir nuts in.
Cake
Bake 350F for 60 minutes.
Greased and coat with flour , spring foam cake pan .
1/2 cup soft butter
3/4 cup sugar
2 large eggs
2 cups all purpose flour
2 tsp Baking powder
3/4 cup milk mixed with 2 tsp vanilla extract
11/2cup blueberry pie filling
Blend cake mixer alternately with milk mixture.
Spread 2/3 batter in baking pan
Crumble 1/3 cup of praline crunch
Spread blueberry pie filling
Spread remaining cake batter
Crumble remaining praline on top
And bake in preheated oven.
Sooo tasty.
Soo good. Soft and yummy.
200 grams unsalted butter
2 egg yolks
1 tbsp vanilla sugar
5 pinch salt
Mix all of tge above until creamy
Now add
1 cup grams icing sugar
2 cups all purpose flour
2 tb.sp corn starch
1/2 cup roasted cashew /almond chopped
Make a nice dough
Let it rest in fridge or freezer for 20 minutes.
Then roll it out like warm. Give shape like Cashew nut . Sprinkle icing sugar on top before serving.
Bake at 350F/180C for 10-12 minutes.
Store in freezer for upto 3 months.
Dough can be freeze too.
11/2 cup milk powder
3/4 cup whole milk
2 tb.sp Oil
In non stick Frying pan add oil and whole milk. Cook on low . Let it warm.
Once milk is warm add dry milk powder , keep stirring. In 10 minutes will start binding. Keep scraping from sides also.
Once it will bind and khoya is thick enough will released a little bit if oil. That means khoya is ready.
Close stove let it cool completely.
Crumble it. Khoya can be used for Gulab jamun, kheer,burfi, and carrot Halwa.
It's perfect for these.
Will make 40 jamuns
1/2 litre whipped cream (if using cool whipped cream then 1 litre)
3 cups Nido milk powder
1cup all purpose flour
1tb.sp semolina
1 tsp Baking powder
Pure ghee for Frying
Syrup
4 cups sugar
3 cups water
1 tb.sp elaichi pd and few string saffron
Combine Nido milk powder , plain flour , 1/2 tsp Baking powder and semolina.
Now fold whipped cream.
Make a dough
Keep it freezer so it stay as dough
Make round balls.
Deep fry in very low flame until light brown in color.
Remove on paper roll.
Put all jamun in warm syrup.
Cover and cook on low for 5 minutes. Continuously move pan from side to side. Do not touch jamun.
It's ready Serve hot or cold.
Grind Coarsely
2 tb.sp White zeera
2 tb.sp crushed Corriander
1/2 tsp soonf roast and crushed
2 tb.sp Crushed Anar daana optional
1 tsp red chilli powder
1 tsp red chilli flakes
1/2 tsp Black pepper powder
1 tsp chaat masala powder
1 tsp garlic powder
1 tsp ginger powder
1/2 tsp Black salt
1 tsp salt
When making chapli Kebob at that time add corn flour in the meat with these masala.
Put in airtight container. Is good for one year.
1/2 kg chicken breast boneless
2 tb.sp ginger garlic paste
3 tb.sp lemon juice
1 tb.sp salt
1tb.sp red chilli powder
1 tb.sp crushed red chilli
1 tb.sp basic garam masala powder
1 tsp cumin powder
1/2 tsp jyfal javetri powder
1 tb.sp Kasuri Meethi ground
1/2 cup finely chopped fresh green Corriander
Marinate chicken in all of the above ingredients. Keep aside for 1 hour in fridge.
Put in skewers. On tawa apply oil .
On high flame cook chicken for 5 minutes each side.
Tawa tikka Boti is ready.
2 kg Qeema with fats
150 grams fresh chopped ginger
2 medium yellow onion
80 grams hot green chillies
1 bunch cilantro chopped
3 tb. Sp salt
4 tb.sp Ajino moto
1 tb.sp red chilli powder
2 tbsp crushed red chilli flakes
2 tb.sp basic garam masala powder
1 tb.sp ajwain ground
2 tb.sp Corriander powder
In food processor add everything mix well.
1 cup all purpose flour
1 cup semolina
1 cup sugar
1/2 cup ghee melted
1/3 cup sesame seeds
1/2 cup coconut shredded
1 tsp green cardimom powder
12 oz Kala Kand
1/4 tsp salt
1/2 egg beaten
1/3 to 1/2 cup milk
Oil to fry
In bowl add suji, milk and mix with spoon keep aside for 30 minutes
Now add maida, sugar, salt , coconut, sesame seeds, elaichi powder, melted ghee .
Add Kala kaand, and egg. Make a dough.
Keep a side to settle for 2 hours
Roll dough in 1/4" thick . Cut in round shape with cooked cutter or glass.
Deep fry in hot oil. Light brown color. Reduce flame to half to get light brown color.
In Pressure cooker
In cooker add oil or ghee 1 cup.
Meat boon beef shank 6" cubes 2 kg
Ginger paste 3 tbsp, garlic paste 3 tb.sp, add all powdered masala and mix well . Add 1/2 cup Water and cook for 2 minutes.
Special garam masala powder
1/2 tb.sp White zeera
1/2 tb.sp Black pepper corn
6 cloves
2 black cardimom
1 5" cinnamon stick
Grind make a powder.
Salt to taste
2 tb sp Kashmiri red chilli pd
2 tb.sp red chilli powder
1/4 tsp Heldi pd
2 tb.sp soonth
1/2 tsp jyfal powder
1/2 tsp javetri powder
4 pcs peepli
3 tb.sp soonf
2 pcs baadiyaan
5 pcs green elaichi
1/2 tb.sp black zeera
5 green elaichi
6 cloves
2 cinamon stick
This recipe is exactly same as Javed Nihari. Follow my Javed Nihari.
How to cook in pressure cooker
Add everything. Once water boils cover and let vessel starts. Lower the flame and cook for one hour.
Remove meat, bones keep aside.
Now add brain and cook for 10 minutes.
Remove brain add flour paste. Keep mixing for 2 minutes. Let it cook for 5 minutes.
Add meat and fats only. Cook on low for 30 minutes.
At the time of serving add brain and oil from gravy which was saved earlier.
Garnish and serve with naan
1/2 kg maida
3/4 cup sooji
3/4 cup Banaspati Ghee
1/2 tb.sp salt
2 cups measuring cup water
Ghee /oil for Frying
Make dough. Keep aside for 45 minutes.
Now make pairaa
Do not use dry flour. Let it sit again for 15 minutes.
Now roll as much as you can.
Break from middle till down. Then roll it. One go on right and second will go on left keep rolling. Once both sides comes together make a round shape. Keep for 15 minutes.
Roll it put like paratha shape. Do not use dry flour.
Fry it and enjoy.
Oil
Kalongi
Cinnamon powder
Crushed black pepper only no powder
Crushed red chilli flakes
Sugar
1/2 kili Mango raw cubes but little sweet
In oil add Kalongi, once cracks under comes add mango cubes. Cook for 5 minutes .
Add 1/2 cup Water if needed you can add total 1 cup of water.
Cook till nice paste is ready.
Add rest of ingredients cook for 5 minutes.
Chutney is ready.
6 medium round cut in 4 pcs tomatoes
1/4 bunch cilantro
1/2 cup mint leaves
12 cloves garlic
1 lemon juice
5 green chillies
1 tb.sp red chilli powder or less
1/ 2 tsp salt or less
Roast tomatoes on fire remove skin .
Grind everything together to make chutney.
1/4 bunch green Corriander
8 medium tomatoes
4 green chillies
1/2 tb.sp salt
1/2 tb.sp red chilli powder or less
1/2 cup Water if needed
Grind it. Make chutney
Serve with tikka , pulao etc
2 kg rang or shoulder beef Qeema lean
100 grams yellow onion sliced
100 grams green chillies
125 grams raw papaya paste
1/2 bunch green Corriander chopped
1 tbsp salt
1tb.sp red chilli powder
1/2 tb.sp Heldi pd
1 tb.sp basic garam masala powder ( clove, black pepper, zeera, black elaichi )
1/4 tb.sp jyfal powder
1/4 tb.sp javetri powder
2 tsp pipli pd
2 tsp kabob Chini pd
2 tb.sp ginger paste
2 tb.sp garlic paste
Marinate for 2 hours in fridge and bbq on grill.
1 kg 90% lean Qeema
400 grams chaana daal washed only
1 to 2 tb.sp salt
12 dry whole red chilli chop in 4 long one
12 garlic cloves
50 grams ginger chopped
2 tb.dp white cumin crushed
1 tb.sp black pepper crushed
1 tb.sp black cumin crushed
10 black cardimom crushed
12 cloves crushed
12 green elaichi crushed
Crushed in grinder.
1/2 tb.sp jyfal powder
1/2 tb.sp javetri powder
1/2 bunch cilantro chopped
8 green chillies
2 of 1" Cinnamon stick
In pot add everything with 11/2 cup Water and boiled on high flame.
Now reduce flame to 1/3 flame. Let Qeema and daal cook.
Add fried onion and oil in Qeema.
Cook for 3-4 minutes on medium.
Serve with naan.
8 pcs chicken legs or breast bone in
3 / 4 cup Yogurt
4-5 tb.sp lemon juice
1/2 cup Water
1 tb.sp ginger paste
1 tbsp garlic paste
1 tbsp green chilli paste
Black pepper pd
Chicken Tikka essence
1 tbsp salt
1 tbsp Red chilli powder
1 tsp Heldi
1 tb.sp garam masala powder
1tb.sp cumin powder
1/8 tsp yellow color and 1/8 tsp orange food color
Oil for brushing.
In bowl mix everything together. Add chicken.
Marinate gor 3 to 4 hours in fridge.
Grill it now.
Garnish with onion, lemon, tomatoes.
Serve with emli chutney. And raita.
1kg mutton/ beef/ chicken
1 kg pals chop fresh or frozen
1/2 cup Yogurt 150 grams
200 grams yellow onion
2" long one red chilli dry
1 tb.dp cumin Seeds
1 tb.sp methi seeds.
3 tbsp Kasuri meethi leaves
1 tb.sp basic garam masala powder
1 tb.sp salt
1/2 tb.sp red chilli powder
1/2 tb.sp Heldi pd
1 tb.sp garlic paste
2 tb.sp ginger paste
Green Corriander for Garnishing.
In oil add onion. Cook for 1 minute. Add long whole red chilli and cook until chillies change the color.
Add onion cook till light brown.
Add meethi daana seeds and whole cumin cook for 2 minutes.
Now add chicken cook for 2 minutes on high .
Add beaten yogurt, ginger garlic paste, red chilli powder, turmeric powder, salt, garam masala powder and mix well. Cook on high for 5 minutes. Or until color changed into red.
In seperate dish add palak roasted red chilli , fresh green chillies 6, 3 tb.sp Kasuri Meethi and salt, 1 glass of water. Cook for 5 minutes . Now cover and cook on low for 15 minutes.
Now purree palak. Or keep as is. Up to you
Add palak in chicken and cook until all water disappears. Oil seperates.
It's ready.
Serve with naan
1 kg mutton/ beef PUTH ka ghost
400-450 grams yellow potatoes
1/2 to 3/4 cup Banaspati Ghee /oil
1 bay leaf
10 black pepper whole
5 cloves
2 green elaichi
1 black elaichi
2 pcs cinnamon stick
1 cup beaten yogurt
1 1/ 2 tb.sp ginger paste
1 tbsp garlic paste
150 grams sliced yellow onion or fried onion 6 tbsp full
3 tb.sp Kasoori meethi
6 curry pataa
11/2 tsp salt or according to taste
1 tbsp Red chilli powder
1 tb.sp garam masala powder
1 tb.sp Kashmiri red chilli pd
1/2 tsp turmeric powder
1/4 tsp jyfal powder
1/4tsp javetri powder
1tb.sp Ajino moto optional
1 tb.sp Whole zeera white
In ghee add onion, cook till light brown. Then remove and keep a side. Or use ready fried onion 6 tbsp. Crushed.
In oil add whole zeera, whole bay leaf, black pepper, cinnamon stick, green cardamom, cloves, black elaichi, once nice aroma appears add onion and fry until light golden, add ginger garlic paste cook for 1 minute.
Now add meat cook on high flame for 5 mins. Now add 3 chopped tomatoes. Salt, red chilli pd, heldi pd and cook for 6 minutes. Then add fried crushed onion, and beaten yogurt for 3 to 4 minutes on high. Now add meat and cook for 5 minutes. Add potatoes ,whole green chillies and 1 glass water , crushed Kasuri meethi , Ajino moto and curry pataa. cook for 3 more minutes uncover on low.
May take 10 more minutes. Or less depending on potatoes.
Garnish with chopped Corriander.
Serve with naan or Rice.
Note
For more spicy. Keep everything same except
Red chilli powder 1 tsp
Paprika powder 1 tsp
Salt 1 tsp
In using under cut sirloin then matinee for 1/2 hour.
If using regular goat leg then marinate for 5 to 6 hours in refrigerator
1 kg undercut sirloin or
1 kg goat leg
5 tb.sp mustard oil (sursoon oil)
1 1/2 cups yogurt
2 tb.sp ginger paste
1 tbsp Kachri pd or 2 tb.sp papaya paste
1 tbsp salt
2 tb.sp red chilli powder
1 tsp Black zeera whole
1 tb.sp khash khash. 1 tb.sp black pepper corn
15 cloves
10 green cardimom
4 Black cardimom
3 1" cinnamon stick or 1 tbsp powder
1 tb.sp javetri powder. Do not add jyfal
2 tb.sp degh red chilli powder.
1/2 cup roasted basin.
Grind all whole spices. Make powder.
Mix everything in meat. Let it marinate.
Bbq and enjoy
Commercial Style
They add
Jyfal powder
Crushed red chilli flakes
Fried onion
Garlic paste
White zeera pd
1kg beef undercut tenderloin flank or
1kg goat leg cubes
1tb.sp ginger paste
1 tbsp garlic paste
2 tb.sp raw/ripe papaya paste
1 tsp Heldi pd
3 tb.sp oil/ghee
3 tb.sp lemon juice
1 1/ 2 tb.sp red chilli powder
1 tb.sp salt
1 tbsp Garam Masala powder
1 / 2 tb.sp Corriander powder
1 tsp cumin powder
1/4 tsp kabob Chini pd
1/2 tsp jyfal powder
1/2 tsp javetri powder
ADDITIONAL GREEN MASALEH FOR EXTRA TASTE.
MAKE PASTE
2 big green chillies
3 tb.sp yogurt
1/2cup oil/ghee
5 tb.sp Green Corriander
3 tb.sp Green mint
3/4 tbsp crushed black pepper
Method
Apply papaya paste on meat. Keep aside for 30 minutes.
Mix all other spices. Apply on meat and papaya mixture. Add 2 tb.dp ghee or oil. Keep a side at room temperature for 2 hours.
To make it more tasty.
Add additional green masala paste. Let it sit more 30 minutes.
Bake or bbq 375F
Will be ready in 5 to 10 minutes.
Turn in every 1 minute to check.
1 1/2 kg paya beef
1 1/2 kg goat paya 10 nos
1 kg bong meat (beef /mutton ) 4" cub
2 tb.sp salt
1/2 tb.sp Heldi
60 grams 2" ginger
1 large peeled onion
1 bunch unpeeled garlic or
8 cloves peeled
2 tb.sp fennel seeds
12 green cardimom
12 cloves
4 Black cardimom
1 2" cinnamon stick
1 tb.sp cumin whole
3 Tez Patta
2 tb.sp. Corriander whole
Cook all of above gor 3 to 4 hours.
Remove bong. Sieve all masala out. Save stock, bong and paya.
Masala ingredients 2nd step
100 grams fried onion
300 grams yogurt ( if not too sour then add 1/4 tsp of citric acid or 4 tb sp of lemon juice )
1 cup oil
6 tb.sp ginger garlic paste
2 tb.sp salt
1 1/2 tb.sp red chilli powder
2 tbsp Kashmiri red chilli pd
1 tb. Sp Heldi pd
1/3 tb.sp jyfal powder.
1/3 tb.sp javetri powder
1/2 tb.sp ajwain pd
1 tb.sp soonth pd ginger pd
1/2 tb.sp kolonji pd
8 green cardimom powder
1 tb.sp garam masala powder
1tb.sp. garam masala powder for Garnishing
In oil add ginger garlic paste mix well. Add fried onion cook for 1 minute.
Add yogurt all dry pd, bay leaf mix well.
Add Paya and yukhni only.
Bring to boil. Cook for 1 hour.
Now add bong. Cover and cook on low flame for 45 minutes on low flame.
Boone paya is ready.
Serve with lemon sluced ginger chopped green chillies
1 kg mutton
400 grams tomatoes chopped
300 grams onion sliced
1/2 lunch cilantro chopped
6 green chillies
3 tb.sp ginger sliced thin
11/2 tb.sp ginger paste
1 tbsp garlic paste
1 tbsp salt
1 tbsp Red chilli powder
1 tsp Heldi
1/2 cup oil
Garnishing
Green chillies thin sliced
Cilantro chopped
1 tb.sp Basic garam masala powder
1 /4 tsp jyfal powder
1/4 tsp javetri powder
1 tb.sp crushed black pepper
1/2 tb.sp black zeera pd
Method
In oil fry onion till light brown. Add mutton cook for 2 minutes.
Add ginger garlic paste and mix well cook for 2 minutes.
Add tomatoes and salt, cook on low flame with 1 cup water cover and cook for 15 minutes.
Add Julian cut ginger, chopped Corriander and all dry spices. Cook on high for 2 minutes.
Now lower the flame cover and cook on low flame for 30 minutes. Or until meat us done and oil seperates.
Dish out with chopped coriander green chillies sliced, Julian cut ginger and black zeera powder.
No onion, no tomatoes
Goat or lamb
35% sour yogurt.
Marinating
Salt
Kashmiri red chilli
Green elaichi powder
Soonf pd
Clove pd
Black elaichi powder
Cinnamon pd
Black pepper pd
In meat apply all dry pd mix well keep aside for 30 minutes.
Whole spices for infuse oil
Oil
Bay leaf
Black elaichi
Cinnamon stick
Clove
Black pepper corn
For Masala
Soonf pd
Whole round Kashmiri red chilli
Salt
Kashmiri red chilli pd
Garlic pd
Soonth pd
Hing pd
Oil or ghee 1cup
In pan add oil all whole spices and cook on low till nice aroma appears. 1 minute.
Add marinated meat and cook on low heat till meat changes color.
Now add hing pd , soonth pd , garlic pd , soonf pd , salt, Kashmiri red chilli pd. Cook on high for 5 minutes.
Add little water at a time ,total 1cup or 1/2 cup. No more then that.
Now add beaten yogurt mix well on high for 3 minutes.
Cover and cook with 1 cup of water at1/3
Flame. Keep checking. Will take 45 minutes to 1 hour for meat Tobe done.
Now add infused oil. Cook on low heat for 5 minutes.
Meat is ready .
( ratan Josh only infuse in oil, first bring oil yo boiling point as ratan Josh in it and keep a side. Color will come in few minutes ).
1/2 cup oil for ratan Josh.
1 kg mutton/chicken with bones
1 cup oik/ghee
400 grams tomatoes
1 cup beaten yogurt
8 small green chillies whole
1/2 cup Green chillies large For dum and garnish
3 tb.sp Julian cut ginger for Garnishing
1 tb.sp garlic paste
1 tb.sp ginger paste
1/2 bunch cilantro chopped 70% used in cooking 3p% for Garnishing
1 1/2 tb.sp roasted crushed cumin
2 tb.sp roasted crushed Corriander
1 tb.dp salt
1 1/2 tb.sp red chilli powder
1/2 tb.sp crushed pepper
1 tb.sp basic garam masala powder for Garnishing.
In pot add oil , meat , cook on high until color change. 5-7 mins.
Now add ginger garlic paste cook for 2 minutes .
Add chopped tomatoes, small whole green chillies , salt cover and cook on low flame for 5 minutes. Tomatoes should be done well.
Now add dry powder cook on high flame for 2 minutes
Add beaten yogurt little at a time. Cook for 5 minutes.
Add chopped Corriander cook for 2 minutes.
Add crushed zeera/Corriander , Julian cut ginger. Cook until meat leaves oil.
Add chopped big green chillies.
Cover and cook for 5 minutes.
Dish out in balti.
2 kg mutton PUTH with bones
1 kg sliced yellow onion
500 grams sliced tomatoes
1 cup Yogurt
1 cup oil
3 tb.sp ginger thinly chopped
Garlic thinly chopped
1 cup sliced hot green chillies
1 bunch chopped Corriander
2 tb.sp salt
1/4 tsp javetri pd mace
20 whole red chilli
1 tb.sp roasted cumin
1/2 tb.sp Kala zeera
4 bay leaf
10 black cardimom
10 cloves
1/2tb.sp black pepper corn
1 / 2 tb.sp crushed Corriander
3 2" cinamon stick
4 crushed Badian
Do not add water.
1 kg mutton beef or chicken
1 kg cubed onion
400 grams tomatoes
1/2 cup Yogurt
1/2 cup oil
3 tb.sp lemon juice
1/2cup onion paste
5 large green chillies
2 tb.sp ginger paste
1 tbsp garlic paste
1/2 bunch cilantro
1 tsp shah zeera
1 tb.sp salt
1 tb. Sp red chilli powder
1/2 tbsp crushed pepper
1 tsp Heldi pd
1 tb.sp basic garam masala powder
1 tb.sp khash khash
1 tsp Whole black pepper
10 cloves
2 black cardimom
10 green cardimom
3 of 1" long cinnamon stick
For Dum
4 small green chillies
3 TN. Sp Julian cut ginger
For Tadka
6 curry leaves
4 flatwhole red chillies or round
3 tb.sp Oil
In oil add cubed onion cook for 2 minutes.
Add round dry red chilli , green chilies, shah zeera 3/4 tsp. Just saute for 3 minutes. Remove everything. Keep aside.
On medium heat add ginger garlic paste, onion paste and cook for 2 minutes on medium add chopped tomatoes.
Add chicken , on high mix well for 5 minutes.
Once tomatoes well done add all spices whole and powdered for 2 minutes .
Add beaten yogurt, chopped Corriander and lemon juice. Mix well , cook for 5 minutes.
Now reduce flame to medium cover and cook.
Add ginger , green chilies Julian cut cover and cook for 3 mins on low.
It's ready.
Serve with naan.
11/2 kg whole chicken skin off
1/2 cup Yogurt
1/4 cup vinegar
6 tbsp lemon juice
21/2 tb.sp garlic paste
2 1/2 tbsp Ginger paste
2 tb.sp Green Corriander and green chillies paste
1 egg
1 tb.sp garam masala powder
2 -3 tb.sp salt.
1 tsp Black pepper powder
2 tbsp Red chilli powder
1 tsp Heldi
1 tb.sp crushed chilli
1 tsp roasted cumin powder
1/4 tsp jyfal powder
1/4 tsp javetri powder
1 tsp pipli pd
1/2 tsp yellow color
1 tb.sp chaat masala powder sprinkle
Oil for Frying.
Serve with sliced lemon sliced onion and sliced tomatoes.
Marinate chicken overnight. Refrigerate.
In bowl add vinegar , ginger garlic paste, Green chilli paste half of the paste, salt 1 tsp mix well.
Rub on chicken . Let it penetrate on cuts for 20 minutes.
Tie legs with thread.
In bowl add yogurt lemon juice ginger garlic paste mix well. Add green chilli paste all other spices , color and beaten eggs.
Apply on charge . Keep overnight. In fridge.
Steam for 30 minutes.
Deep fry in 375F cook for 2 minutes or according to manual instructions.
1.25 kg Beef mutton or chicken
1 1/2 cup Yogurt
1cup ghee
300 grams sliced onion
6 tb.sp Corriander powder
1 1/2 tb.sp garlic paste
2 tb. Sp ginger paste
1 tb.spred chilli powder
1 tb.sp Kashmiri pd
2 tb.sp salt.
1/4 tsp jyfal powder
1/4 tsp javetri powder
1tb.sp full black pepper whole
1 tb.sp Cloves level
5 black cardamoms
20 green cardimoms
1 2" cinnamon stick
4 tb.sp kewdra water.
In ghee add Yoghurt, Corriander powder, ginger garlic paste, red chilli powder, Kashmiri chili powder, salt, black pepper, cloves, black cardimom, green cardamom, cinnamon stick. Mix well.
Add meat cook for 5 minutes.
Add water 2 glass cover and cook on low until meat is half way done.
Add crushed fried onion. Cook for 2 minutes.
Add 2 glass water cover and cook till fully done.
Now add jyfal powder and javetri powder. And kewdra water. Cover and cook for 5 minutes.
Remember there should be no water left. Oil seperates. Qorma is ready.
Serve with Naan.
.
1 kg( PUTH) Mutton
250 grams sliced onion fry it and crushed
1 cup desi ghee
1 cup Yogurt
3 tbsp Ginger paste
2 tb.dp garlic paste
2 tb.sp salt
1/2 tsp jyfal powder
1/2 tsp javetri powder
2 tbsp Red chilli powder
1 tb.sp basic garam masala powder
8 tb.sp Corriander powder
10 cloves
1/2 tb.sp Black pepper corn whole
4 Black cardimom
20 green cardimom
1 tb.sp White cumin powder
2 2" cinnamon sticks
3 tb.sp kewdra water
In oil fry onion.remove keep a side.
Add mutton. Cook until turn brown. Close stove.
Add beaten yogurt, ginger garlic paste, whole garam masala, red chilli powder, Corriander powder, salt, jyfal powder, javetri powder.
Mix well before flame on.
Now on flame on high and cook for 5 minutes . Once oil seperates.
Add 2 glass of water, cover and cook on low flame for 1 hour until meat is done half way.
Now add crushed fried onion and garam masala powder cook for 2 minutes.
On low flame cover and cook until meat is fully done.
Close stove. Add kewdra water .
Garnish and serve with naan.
450 grams strong white flour
200 ml 1cup like warm water
50 grams 1/4 cup sugar
35 grams 3 tb.sp melted unsalted butter
1 tb sp level dry yeast instant yeast
2 eggs ( save one egg white for brushing buns+ 4tb.sp water. Mix)
Sesame seeds for Garnishing
Butter for brushing and egg wash
In like warm water add sugar and yeast ,whisk with stainless spoon.
Let it desolved for 10 minutes.
Sift flour and salt. Add one egg plus one yolk, melted butter and yeast mixture.
Make sticky dough.
Turn on lightly flour surface and knead for 10 minutes.
Put dough on lightly oiled bowl . Cover and leave it for 1 hour .
Pinch air out. Make 8 circles of 7.60 gram each circle.
Place on greased tray 1/2" apart.
Spray oil on top . Cover with plastic wrap. Let it proof 2nd time for 11/2 hour.
Now egg wash, sprinkle sesame seeds.
Bake 175C or 345F for 12-15 minutes Fan Oven
Normal Oven 190C/ 375F For 12-15 mins
2 kg Shredded carrot
1 litre full cream milk
1 cup sugar
1 cup Pure Ghee
1 cup dry milk powder or khoya 300 grams
1 tb.dp green elaichi powder
1 tb.sp kewdra water
1/4 cup chopped almonds
1/4 cup chopped pistachio
In pot add milk and shredded carrots. Bring to boil. Add green elaichi powder.
Stir occasionally to avoid burning. Cook on 1/3 flame now.
When carrots gets tender completely. All milk dries out.
Add sugar cook until sugar desolved.
Add dry milk powder and chopped nuts . Mix well.
Add ghee and mix until carrot halwa feels like shinny.
Add kewdra water. Mix well.
Enjoy carrot Halwa. Serve with chopped nuts on top of halwa.
4 tb.sp Dry roast Corriander seeds
2 tb.sp dry roast cumin Seeds
1tb.sp salt
1 tsp turmeric powder
1 tb.sp red chilli powder
1 tb.sp black pepper corn
1 tb.sp Kashmiri red chilli pd
2 tb.sp Kasuri meethi leaves
1/2 tsp tari acid
1 tb.sp garam masala powder
Coarsely grounded for karahi.
Equal amount for Garam masala
2 tb. Sp black pepper
2 tb.sp Cloves
2 tb. Sp Corriander whole
10-15 black cardamoms
2 tb.sp White zeera Whole
3-4 cinamon sticks 4 inch long
Grind in coffee grinder to fine powder
Step 1 for 1 kg meat
1/2 tsp salt
1/2 tsp turmeric powder
11/2 tbsp Red chilli powder
1/2 tsp cumin powder
1 tbsp Corriander powder
1 tsp cumin Seeds
1/2 tsp Heldi pd
Grind all of these.
10-15 black pepper corn
6 cloves
1 flower Anis
11/2" cinnamon stick
4 green elaichi
1 black cardimom
1 black elaichi
1 tb.sp basic garam masala powder
1/2 tsp javetri powder
1/2 tsp jyfal powder
Grind and make fine powder and mix step two in it. Save in airtight container.
Step 2 whole spices to add
Orange color 1/4 tsp
6 dry plumps
4 cloves
2-3 Anis flower
1 tsp Black zeera
6 black pepper corn or 1/2 tsp
For 1 kg mutton or chicken add 11/2 tb.sp of this masala and you can add more salt and red chilli powder according to requirement of hot masala.
1/4 tsp Nutmeg powder
1/2 tb.dp Ginger powder
1 1/2 tb.dp Red chilli powder
1/4 tsp Mace pd /jawantri
1/3 tb.sp Garlic powder
1 Tb.sp Paprika powder
2 tb.dp roasted Cumin Seeds
11/2 tbsp roasted Coriander seeds
2 tb.sp sugar
1 tb.spGaram Masala powder
1/4 tsp Tatric Acid /lemu ka phool
1 tb.sp Fenugreek leaves (Kasuri meethi )
1 pinch Red food color
1/4 tsp orange food color
Grind to fine powder. Then add food color and mix well
1/2 cup all purpose flour
1/4 cup butter softened
2 tb.sp sugar
2 egg yolks
1/2 tsp vanilla extract
Make a dough. Make round balls out of dough. Press in miniature tart tray.
Make Filling
3/4 cup light brown sugar
1 tsp vanilla
1 egg
1 tb.sp margarine
2/3 cup toasted pecans chopped
Mix everything in bowl with help od spoon, scoop on top of shells.
Bake at 350F for 15-20 minutes or until golden brown.
350 grams flour
200 grams icing sugar
100 grams toasted crushed almonds
1 pinch salt
1 egg
250 grams unsalted butter
1 tb.sp vanilla powder
Make a dough. Keep a side for 20 minutes to rest.
Make any shape or use cutter. Best is shape with hand like warm,circle, etc Don't press it.
Bake 350F or 180C for 15 to 18 minutes.
Lemon Icing
1/2 cup Icing sugar
1tb.sp fresh lemon juice.
Or
Chocolate topping
Warm chocolate in microwave for 30 seconds. Melt it pour on top of cookies or dip cookies in it. Half way or full top. Your choice.
200 grams unsalted butter
2 egg yolks
1 tbsp vanilla sugar
5 pinch salt
Mix all of the above until creamy
Now add
100 grams icing sugar
300 grams all purpose flour
2 to 3 tsp corn starch
Make a nice dough
Let it rest gor 20 minutes.
Then roll it out like roti. Cut desired shape. Like hearts, tree, bunny, etc.
Bake at 350F/180C for 10-12 minutes.
Store in freezer for upto 3 months.
Dough can be freeze too.
Dry ingredients
2 Tsp Cinamon powder
1 tsp Baking soda level
1 cup sugar
1/2 cup brown sugar
3 cups all purpose flour
2 tsp Baking powder level
1 tsp salt
Wet whisk it
4 large eggs
1 cup vegetable oil or olive oil
1 cup apple sauce unsweetened
2 tsp vanilla extract
Add wet into dry. Use wooden spoon. Then fold carrot, pineapple and walnuts.
Fold
1 cup Chopped walnuts
1 cup crushed pineapple 14,oz
2 cups shredded carrots
Bake at 350F FOR 1 HOUR 180C
If making in muffin cups then time will be 25 to 35 minutes
Cream cheese Icing
3/4 cup icing sugar
1 tb.sp lemon juice
1 tsp vanilla extract
3 oz cream cheese
1/4 CUP whipping cream
Blend everything together . Should be pour able consistency icing.
1 litre full cream milk
1/2 can evoporated milk
1/2 cup sugar
1 can nestle cream
1 tsp saffron strings
1 tsp elaichi powder
Pure ghee for deep frying
Silver paper and chopped pistachio for Garnishing.
Deep try bread in pure ghee . Set a side.
Boil milk sugar saffron elaichi and evoporated milk until milk reduce in 1/4 th
In Pyrex dish layer fried bread.
Spread nestle cream on top.
Add boiled milk.
Garnish with chopped pistachio and silver paper.
Shahi tukra us ready.
1/2 cup oil
1cup milk powder
1 cup oats
1 cup chopped roasted almonds
1 cup roasted and crushed coconut
3/4 cup sugar
8 to 9 tb.sp water
1/4 tsp elaichi powder
In oil add elaichi powder and milkmpiwder. Cook on very low heat. Until light golden brown.
Add oats let it cook till light golden brown.
Now add roasted chopped almonds and roasted crushed coconut. Mix well
Now add sugar and 3 tbsp water at a time. Keep mixing until Halwa leaves sides of the pan.
Dish out in pan and cut into square cubes.
Halwa is ready.
1 cup Dry chick peas
4 tb.sp Tahini Sauce
3 to 4 tbsp yogurt
1 tbsp garlic paste
1/4 cup lemon juice
1 tsp salt level
1/4 tsp paprika for Garnishing
2 tb.dp oil olive for Garnishing
Fir chick peas
Soak chick peas over night with 1/4 tsp soda.
In Morning throw soda water add new water and boiled until tender.
Blend first 6 ingredients to make fine thick paste.
If too thick add milk 1/4 cup.
Serve in Pyrex dish.
Garnish with olive oil and sprinkle paprika on top
Serve with khubuz.
Can make crackers out of khubuz too.
Custard
1 egg
50 grams sugar
2 tsp vanilla sugar
100 grams flour
1 tsp Baking powder
3 tb.sp warm water
For gelatin
1 packet of gelatine
2 tbsp sugar
1 cup 250 ml juice from can of fruits
Bake 175C / 200 C
Fruits from can
Peach in halves or
Strawberries
Kiwi
Etc
250 grams flour
1/2 tsp Baking powder
75 grams sugar
150 grams butter cold from freezer cubes
Jam gor filling
Icing sugar for decoration
Make a dough
Roll it put it in freezer. Cut it with cutter.
Make design as thumb print.
Bake 180C or 360F for 10 minutes. Should be light brown
Cool it. Apply jam
500 grams flour
300 ml warm water
A pinch of salt
7 grams instant yeast
3 tb.sp Oil
This will make one medium pizza
Ingredients
Will make 40 pcs
1 pinch salt
4 nos egg whites
250 grams icing sugar or fine sugar
400 grams grated coconut
1/2 lemon juice
Beat the egg whites until soft pick form. Add salt, little at a time icing sugar lemon juice and beat until fluffy for about 10 minutes
Note:
Stir coconut in the mixture very carefully. Just fold it slowly.
Now with the help of tea spoon scoop it in baking try with parchment paper on.
Bake it at 180C/ 360F for 10-12 minutes.
Instead of coconut you can also use hazelnuts or almonds just grind the nuts.
3 1/2 cups full cream milk 3.25% fats
1/2 cup 10% half and half crean
10 eggs
2/3 cup sugar
2 tsps vanilla extract
2 Tsps orange liqueur (Grand Marin )
1 Tsp Orange rind
CARAMEL Syrup
1/2 cup sugar. Boil until it turns into amber color.
Whisk eggs and sugar . Blend till everything mix well.
Now boil milk until just warm. No bubbles. Hot to touch.
Add hot milk slowly little at a time to eggs mixture , so it can form a custard. Add vanilla and orange liqueur. And orange rind also.
Pour caramel surup and custard in round pan.
In large rectangular pan add boiling water.
Fill custard in. Remove bubbles from top, cover with aluminum foil and bake for 35 minutes to 40 at 300F . Or until custard is set when gently shaken.
Instant pot
Add 2 glass water in instant pot for steam. Cover custard with foil, set to pressure cook for 5 minutes and let release pressure for 10 minutes open instant pot. Remove custard let it sit at room temperature for one hour very important . Then refrigerate for Atleast 3 to 4 hours or overnight for best result.
If Baking in Oven
Remove from waters, cool to room temperature for one hour and then refrigerate for 3 to 4 hours or overnight.
To serve spread 1 tb.sp sugar evenly on the top of each ramekin and heat with a kitchen blowtorch until the sugar caramelized evenly.
Allow to set at room temperature for a minute.
Ingredients
1st part
Do note use Heldi at all
1.5 Kg meat beef, Mutton or Chicken( BEEF PUTH YA SIINA only) ( mutton raan ka ghost only)
2 cups oil /Banaspati Ghee
2 cups Dahi
1/4 tsp citric acid ( use only if yogurt is not sour)
400 grams onion fry it
4 tb.sp ginger paste
3 tb.sp garlic paste
10 Pcs dried pulp
3 tb.sp salt
2 tb.sp red chilli powder
2 tb.sp paprika powder
1 tb.dp ginger powder
2 tb.sp Corriander powder
3 tb.sp Ajino moto
GROUND GARAM MASALEH
3/4 tb.sp Black pepper
8 pcs Cloves
1 tb.sp fennel seed
1/2 tb.sp ajwain
1 tb.sp zeera whole
2 pcs big elaichi black
1/2 t.dp Jyfel (Nutmeg )
1/2 tb.sp javetri powder ( mace)
Whole Spices For Biryani Masaleh
4 whole star Anis ( Badian )
2 whole bay leaf Tez Patta
8 no cloves
1 tb.sp Kala zeera
1/2 tb.sp Black pepper whole
4 pcs black elaichi
8 pcs green elaichi
Cook meat in all of the above ingredients. Once meat is ready. All water disappears and oil seperates. Remove oil and keep a side.
Spices add in Rice Boiling. Cook
1.5 Kg to 2 kg Basmati Rice
7 tb. Sp salt
8 pcs Cloves
5 pcs Star Anis
3 pcs bay leave
2 big cinamon sticks
9 pcs green chilli whole
8 to 10 glasses of warm water
Cook rice 2/3.
NOW LAYERS
1st Rice
2nd meat
3rd sliced lemon, tomatoes, fried onion and chopped Corriander
4th Rice
5TH Kewdra water everywhere
6th orange color
7th fried onion and oil from qorma
At the time of Layers and Dum
1 tb.sp dissolved orange color in 1/4 Cup of water
4 to 5 tb.sp kewdra water pour on cooked rice.
10 sliced of lemon round cut
10 slices of tomatoes 500 grams
3/4 part of fried onion
Chopped Corriander
Add oil which we remove from qorma . Very important
After layers.
Cook on high flame for 5 minutes cover and cook. After 5 minutes. Lower the flame and cook for 15 to 20 minutes.
Open the lid. Leave it open for 15 minutes. Then mix it from top to bottom to mix it well.
Sindhi Biryani is ready
Serve with Raita
My version of green chilli is
5,6 no. Of green chillis. Small one
1 cup cilantro
1 cup mint leaves
1/2 cup of tamarind plup thick
1 tea spn full cumin
6,7 no. Garlic
Salt
Try to bland it without water
I mean quit thick
After blending add a lemon juice
Lemon juice retain beautiful green color.
If want to use with BBQ add little jaggery while blending
West Indian pepper sauce
300g hot chilli I use mainly ripe Naga, scotch bonnet variety and a mix of others habenero etc
4 cups white vinegar (add more or less depending on your desired consistency)
1 tablespoon salt I used Himalayan pink salt
Juice 2 limes
3 tablespoons hot English prepared mustard
Put all above ingredients in a pan and boil briefly, when cool blend until smooth on a blender.
Bottle in clean sterile (I swish a little boiling water but be very careful in jars or bottles) bottles or jars, this sauce will keep for months in a fridge or two months in a cool cupboard
1/2 kilo chicken boneless
2 tb.sp soya sauce
2 tbsp vinegar
2 tb.sp ketchup
1 egg
.mix everything together and keep aside.
In oil fry chicken until brown and remove.
Now in oil add
10 curry pataa
1/2 cup beaten yogurt
Red chilli powder
Corriander powder
Zeera pd
Garam masala powder
Mix everything . Once oil seperates add fried chicken . Mix well. Do not add water.
1 kg boiled potatoes remove skin and cut into cubes
1 small can tomato purree
2 big fresh tomatoes chopped
Emli ka pulp
2 hands full chopped Corriander
10 no curry leaves
Red chilli powder and garlic paste
Roasted crushed cumin
In oil add red chilli powder and garlic paste. Saute for few seconds. Add crushed zeera and potato purree and finely chopped tomatoes. Cook on low until oil seperates and masala is ready.
Add boiled potatoes mix well.
Add emli pulp. Mix well
Add one handful of chopped Corriander and mix well. All Aaloo is ready
At tge time of serving add one handful chopped Corriander and serve with roti or your choice.
1 cup basin
1 cup rice flour
1 cup Yogurt room temperature
Mix together and keep in warm place for 12 hours.
In Morning steam it. With this ingredients
1 tsp salt
1 tb.sp lemon juice
1 tsp green chillies paste
1/2 tsp turmeric powder
3 Tbsp oil
I pinch hing
1 tsp ginger paste
1/2 tsp soda
Brush thali. Pour dhokra mixture and steam for 15 to 20 minutes.
For Baghar
Oil
Green chillies slit in centre
Rai
Curry leaves
Coconut crushed
Note: curry leaves are very good for colestrol
Dhokra Chutney
10 Kashmir dry red chillies seeds remove
6 cloves garlic
1 small onion chopped
1 tbsp tomato ketchup
1/2 tsp soya sauce
1/2 tsp vinegar
1 tb.sp Oil
Remove seeds from chillies and then soak it for 1/2 hour. Now throw water. Grind all ingredients together in a blender and make fine paste.
Sauce can be served with rolls, samosas , pakoras etc
RECIPE of LUCKNOW, IDRIS KI PULAO BIRYANI
INGREDIENTS
Mutton: 1.5 Kg
Extra Long Grain Basmati Rice: 1 Kg
Yellow Onion: 300 gm Sliced
Milk Full Cream: 1 Liter.
Garlic Paste: 3 Tbsp
Ginger Paste: 4 Tbsp
SPICES for YAKHNI
Salt: 3 Tbsp
Red Chili Powder: 3 Tbsp
Black Pepper: 1 Tbsp
Cloves: 1 Tea Spoon
Green Cardamom: 25
Black Cardamom: 4
Cinnamon Stick: 2
Cassia: 2 1"
Whole Jyfal: 1
Whole Javetri: 1 Tea Spoon
Fennel Seeds: 3 Tbsp
Ghee 1.5 Cups
INGREDIENTS When cooking with Milk
Ground Jyfal: 1/2 Tbsp
Ground Javetri: 1/2 Tbsp
Red Chili Powder: 1 Tbsp
Green Cardamom Powder: 1/2 Tbsp
Fennel seed Powder: 1.5 Tbsp
Ground White Cumin: 1tbsp
Sugar 2 Tbsp
Fried Onion: 1/2 of the quantity
Saffron: 3 Pinch
Yellow food color: 1/4 Tbsp
Rose Water: 1/4 Cups
Kewda Water: 1/2 Cups
SPICES to Boil Rice
Salt: 5 Tbsp
Cloves: 15
Green Cardamom: 15
Black Cardamom: 4
Cinnamon Stick: 2
INGREDIENTS for DUM
Fried Onion: Remaining 1/2 of the quantity
Kewda Water: 1/4 Cups
Ghee: 1/2 Cups
1/4 cup Masoor daal
1/4 cup chaana daal
1/4 cup toor daal
1/4 Moong daal
Ingredients
1 cup mix Daal
1 tsp daal powder
1 tsp Haleem powder
1/2 tsp salt
1/4 tsp turmeric powder
Mix everything in pot with half full of water. Cook until daal is done. Or pressure cooker one wistle (siti) close let it cool for 5 minutes. Open the cooker then
2nd Step
In pot add
1/2 cup oil or 2 cooking spoon
1 tsp mustard seeds
1 bay leaf
4 Black pepper
4 round dry red chilli
1 small onion paste
1 medium tomato purree
1 tsp ginger paste
1 tsp garlic paste
1/2 tsp green chilli paste or less
1 tsp haleem masala
2 tsp daal masala
1/4 tsp turmeric powder
Make masala . Once oil seperates. Everything well blended. Pour over purree daal
Serve with plan rice.
1 kg Qeema beef
1.5 tsp Kachri qeema
1 tsp Garam Masala powder
2 tsp red chilli powder
2.5 tb.sp Special Masala
250 grams yogurt
5 tb.sp fried onion or fry it 1/2 sliced onion
2 tbsp Ginger garlic paste
2 tsp salt or to taste
2 big cooking spoon ghee
Mix everything together and keep a side for 4 to 5 hours or overnight is best.
Now cook it on low until meat is done.
Garnish with chopped green chillies and chopped Corriander.
Special Masala
1 tbsp whole Corriander
1 tsp zeera
4 green elaichi
3 cloves
8-10 black pepper
1 tb.sp roast this also coconut crushed
2-3 round dry red chilli
Roast everything and grind it into a powder.
In Chopper add
1/2 kg minced chicken
Basin 1 tb.sp fry in 1 tb.sp Oil then add
1 tsp Corriander powder
1.5 tsp red chilli powder
1 tbsp crushed coconut
1/2 tsp Garam Masala powder
1 tsp crushed white zeera
1.5 tsp salt
4 tb.sp fried onion
1 tbsp Ginger paste
1.5 tsp chaat masala
2 tb.sp cream
1/2 tsp Kachri powder
2 chopped green chillies
4 tbsp chopped green Corriander
Blend very thing until well blended. Remove add oil and keep aside for 30 minutes.
Now in Seekh stick Make Kebob. Remove it from stick. Apply oil each time to stick and keep making until all Seekh Kebob are done.
Fry in 3 tb.sp . In Frying pan or karahi
Serve with onion sliced rings Emli chutney sliced tomatoes and lemon. With paratha or rumali roti.
Almond Thumbprint Cookies
1 1/4 cup Almond flour
1/3 cup flax meal
1/2 tsp Baking soda
1/4 tsp half salt
1/4 cup Splenda
1 tsp cinamon powder
3 tb.sp egg whites ( 2 large)
1 tb sp oil
3/4 tsp vanilla extract
Allowed jam to fill cookies. ( or NSA Chocolate or PB2)
Combine dry ingredients. In seperate bowl whisk egg whites with the rest of the wet ingredients except the jam
Pour wet into dry and mix until well combined.
With wet hands roll into 12 balls ( approx 1 tbsp each) . Press down centre of each to create indent. Bake 12 mins at 350F or 180C . Let cool completely and fill wells with jam (or melted allowed choc chips or PB). Place in air tight container. Can be stored for 4 days.
Review:
They were yummy and moist and got softer as stored. Do not overcook or I can see that they would become dry. Some non pooners enjoy them as well and wanted to modify them further to make a breakfast type bar.
2ND RECIPE
Phase 1 Leann's Chocolava Cookies
1 cup lupin flour
1/3 cup oat fiber
1/2 cup cocoa powder
1 1/2 cup Xylitol
1 tsp Baking powder
1/4 cup bevel olive oil
3 egg whites lightly beaten
1 tsp vanilla
Powdered Xylitol or dipping ( I used bullet grinding blade to make powder)
Preheat oven to 400F
In a large bowl combine flour, fiber, sugar, cocoa, baking powder. Stir in margarine until well combined and crumbly. Add egg whites and vanilla and stir yntil dough comes together. Roll into approx 1 inch across. Put about 20 on a cookie sheet and press down lightly with a fork. Bake approx 12 mins. Let cool slightly and then dip top in powdered Xylitol when still slightly warm. Repeat with other batch.
Nutrition info
Fats 1.6vg
Sat fat 1 g
Carbs 2.6 g
Fiber 2.1 g
Net csrb 5g
Protein 1.9 g
You can have 2 on phase 1
3rd Recipe
HAZELNUT CHEESECAKE BITES
1 package low fat cream cheese
1/4 cup cocoa powder
2 tb.sp Splenda
1 tb.sp sugar free hazelnut syrup
1/4 cup ground hazelnuts
Mix all ingredients except nuts. Roll into 16 balls. ( I actually prefer them a bit smaller. But calculated nutrition based on 16 ). Roll in ground nuts. Chill and serve
Nutrition Facts
2.4 g carbs
9g fibre
1.5 net carbs
3.6 g fats
1.9 g sat fats
2.3 g Protein
4th Recipe
Raspberry Scones with raspberry glazed
1 egg
1 1/2 cup egg whites
3/4 cup Almond meal
1/3 cup Xylitol or erythritol
1/4 cup oat fibre
1 1/2 tsp vanilla
1/2 cup fresh raspberries
Beat eggs and whites until frothy. Add the rest of the ingredients and mix well to create a batter. Gently fold in the respberries. Spoon onto parchment paper into 6 evenly spaced scones.
Bake at 375F for 15 minutes until lightly browned.
While cooling prepare glaze.
2 tbsp Xylitol or erythritol
1 tsp becel margarine
1 tbsp Almond milk
About 5 raspberries
Put all in small saucepan over medium heat and mash raspberries into the rest. Continue stirring and bring to a boil and stir until all is liquefied. When scones are cooled. Drizzle glazed over then continue to cool.
Review:
These are delicious. The tartness of the berries with the sweetness of the glaze made it seems like it should not be allowed. only 2.5 net carbs.
Carbquick could probably be substituted for some or all of the almond meal. I may try it with about 1/4 cup of flax next time
Enjoy.
Maash daal 1 cup soak for 2 hours to 4 hours
1/2 tsp salt
1/4 tsp Baking soda
1 tsp chopped ginger
1 tsp green chillies
Grind everything to a fine paste
Shallow fry in oil.
Soak in water. Dip in salted or sweet yogurt
Sprinkle crushed red chilli ,red chilli powder chopped fresh Corriander and green chillies. Or chaat masala
Serve with emli chutney, chopped onion, boiled chick peas, boiled potatoes. Chopped Corriander leaves and green chillies.
1/2 boneless chicken Julian cut
1 cup oil
1 tsp Ajino moto
1/2 tsp Chinese salt
1 tsp red chilli powder
Salt to taste
3 medium tomato purree
1/2 cup fried onions
1 tbsp Ginger garlic paste
Blend fried onion , tomatoes and ginger garlic paste . Purree it.
In hot oil add this purree. Cook until oil seperates. Now add Ajino moto, red chilli powder, Chinese salt. Mix it well Now add chicken and cook on low flame until chicken is done. If needed add very little water.
Curry
Very little oil
1 medium chopped onion
2 cloves garlic chopped or crushed fresh
1 tsp turmeric powder
1 tsp Ajino moto
1 tsp salt
1 cup coconut milk powder add in 2 cups of boiled water
3 tb.sp full of basin atta in 1/2 cup of normal water
1 litre extra water.
In oil saute chopped onion and crushed garlic saute for 1 minute.
Add turmeric, Ajino moto and salt saute for few seconds. Add 1 litre water. Once water starts boiling add basin atta paste and keep stirring. Cook for 15 minutes.
Now add coconut milk . Lower the flame and cook for 20 minutes. Curry is ready.
1/2 kg minced meat
1 tsp crushed Corriander
1 tsp crushed chilli powder
1 tsp chopped green chillies
1 tbsp green chopped coriander
1 tbsp fresh chopped Mint
1 tbsp Red chilli powder
2 tbsp Corriander powder
1 tsp salt
1 tsp Garam Masala powder
1 tbsp Ginger garlic paste
2 tbsp papaya paste with skin
2 tb.sp chopped onion
2 tb.sp roasted basin atta
1/4 jyfal and javetri powder
Marinate meat with all of the above ingredients for atleast 2 hours.
In hot oil add marinated meat. Cook on very low heat. Until meat is done.
Serve with Chapatti and emli chutney
4 cubesTurnips (Shuljum )
6 carrots round cut
2 potatoes cubes
1 cup green peas
1/2 medium chop cauliflower
2 medium chopped onion
2 chopped tomatoes
4 cut in half green chillies
Garam nasal powder sprinkle on top at the time of serving.
Saute onion in oil. Add tomatoes, add turnips cook for 1 minute ,add carrots cook for 3 minutes. Add cauliflower, green peas, potatoes and salt. Let it cook till tender.
At the time of serving. Sprinkle special garam masala on top.
Special Garam Masala powder
10 dry red chillies
1 tbsp meethi daana
1 tbsp white cumin
1 tsp Whole Corriander optional
Grind it . Keep in airtight container. And use it on vegetable only.
1 cup Maash daal
4 whole round dry red chillies
1 tsp ginger chopped fresh
Salt to taste
Oil very little
2 fresh green chillies
2tb.sp fried onion
Soak daal for 2 hours
In oil add dry red chillies, chopped ginger and cut Green chillies in two. Add that. Once nice aroma comes add soaked daal with its water. Add salt. Cook on low uncovered until daal is done.
Once daal us done. No more water and oil seperates. Add fried onion. Cook for 2 more minutes and serve with Chapatti
1 kg Beef pasandey
250 grams onion brown it
1 tbsp Ginger paste
1/2 cup Yogurt
1/2 cup mustard oil (sursoon ka oil)
3 cloves
1 tsp Black pepper
5 green cardamom
2 black cardimom
1 tsp white zeera
1 stick cinamon
1.5 tbsp raw papaya with skin paste
2 tb.sp red chilli powder
1/4 tsp jyfal powder
1/4 tsp javetri powder
Salt to taste
6 tbsp vinegar
In cooking oil fry onion till golden brown. Remove and keep a side.
Grind all whole garam masala in grinder. Make powder.
On meat apply grinded garam masala, papaya paste, fried onion, ginger paste, mustard oil, and yogurt. Keep in fridge for over night must.
Next day bbq it.
Apply coal dhunwa
Serve with paratha and emli ki chutney
Emli ki chutney
1/2 cup emli soak in water for 20 mins
1 cup hot water
1tsp sugar
1/4 tsp salt
1/2 tsp red chilli powder
1/2 tsp mango powder
1 tsp chaat masala optional
1.5 Kg mutton
1 cup Yogurt 250 grams
1 tsp salt
6 to 7 sliced onion
5 round dry red chillies
5 whole black pepper
5 whole cloves
1 black cardimom
3 Green Cardamoms
2 bay leaf
5 tsp Whole Corriander
6 to 8 chopped garlic cloves
1 small chopped ginger
3 to 4 medium tomatoes
1 cup oil
Mix everything together in a vessel cook on low until meat is done. Do not add water.
Or you can cook in cooker.
Serve with Chapatti
Poke the leg of lamb very deep then marinate in
3/4 cup lemon juice
2 tb sp half salt
2 tb.sp paprika powder
Keep in fridge for 3 to 4 hours or overnight is best.
Now mix all of these ingredients together and apply on lamb leg.
Cook on roasting tray for 3.5 hours at 350F or 180C to 400F
All ingredients
2 tbsp garlic paste
2 tb.sp ginger paste
1 tbsp Red chilli powder
1/2 tsp Black pepper powder
1 tsp Black salt
1 tbsp zeera powder
1/2 tb.sp garam masala powder
1/2 tsp tb tbsp jyfal & javetri powder
2 tbsp onion powder
1 tb.sp Oil
1 tsp salt
1/2cup beaten yogurt
3 tb.sp full chickpeas flour
1/2 tsp turmeric powder
1/2 tsp green chilli paste
1 tsp half salt
In pot Mix everything together.
Add water half full .
Use wooden spoon. Keep stirring until boils. Lower the flame, keep stirring.
Cook for 1 hour. Do not cover , stir occasionally.
Baghar
3 dry round or long red chilli
1 tsp white zeera
5-6 Curry leaves
1 spoon cooking oil
Pakora's
1 cup chick peas powder
1 medium onion sliced
1/2 tsp zeera powder
1/2 tsp Corriander powder
1 tsp ginger chopped or paste
2 tb.sp Corriander chopped
1 tsp chopped green chillies
1/4 tsp turmeric powder
1/2 red chilli flakes
2 tb.sp mango powder
2 pinch baking powder
1 tsp red chilli powder
1/4 tsp half salt
Make thick batter with water . Deep try in hot oil.
1 tsp half salt
1 tsp red chilli powder spicy
1 tsp paprika powder
2 tsp roasted cumin powder
1 tsp Garam Masala powder
1/4 tsp jyfal powder
1/4 tsp jawetri powder
Mix everything together. Store in airtight container.
Chicken curry
1/2 kg chicken cubes bone in
2 tb.sp chicken powder
1 ginger cube
1 garlic
3 tomatoes paste
2 tbsp fried onion or 3 med onion paste
4 full cooking spoon oil.
1.5 cup shredded cabbage
1 large Julian cut carrot
8-10 pcs green chillies
3 tb sp oil
1.5 tsp mustard seeds. (Rai)
1 tsp half salt
1 pinch hing
1.5 tsp turmeric powder
1 tbsp lemon juice
6-8 curry leaves
In cabbage and carrot add salt and turmeric powder . Cover and keep aside for 30 minutes.
After 30 minutes squeeze cabbage and remove all excess water out.
In pan add oil hest up the oil.
Now add mustard seeds , hing, curry leaves, green chillies and saute for 1 minutes.
Add carrot and cabbage . Cook for 5 -10 minutes.
Serve with Chapatti, roti.
1 cup boiled chick peas
3 boiled potatoes. Cut 2 into small cubes and mash one
1/2 tsp red chilli flakes
1/2 tsp red chilli powder
5 nos whole black pepper
1/4 tsp half salt
1 pinch kaloonji (onion seeds)
1/4 TSP TURMERIC POWDER
1/2 tsp cumin powder
1/2 tsp Corriander powder
2 tb.sp Oil
1 cup water
In pot add all if the above ingredients. Cover and cook on low heat for 15 minutes.
Now add
1/4 tsp onion seeds
1 pinch soda
1/2 tsp mixed pickle
Cook for 2 minutes. Choley is ready to Serve with roti.
1 kg mutton
5 to 6 Karela
7 to 8 sliced onions
1 chopped tomatoes
1/2 tsp turmeric powder
1/2 tsp red chilli powder
Salt to taste as karela will be salty
Oil 1/4 cup
First cook meat as usual like normal curry.
Cut karela, remove skin and seeds. Cut in round sliced . Add salt and keep aside. Let all water from karela comes out and karela will shrink. This means karela is ready. Squeeze out as such as bitter juice from it. Now karela is ready to cook
In oil saute onion add chopped tomato karela heldi red chilli powder and salt if needed. Mix everything cook on low flame for 15 to 20 minutes.
Now add cooked meat curry in karela masala. Cook for 2 mins.
Karela Ghost is ready to serve with Naan or roti.
Enjoy
