Jawed maghz Nihari 5 🌟

INGREDIENTS FOR NIHARI

BEEF BONG MEAT (SHANK): 1 Kg (With fats and white muscles) OR Mutton (Goat/Lamb) Shank or Back leg meat: 1 Kg Nali Bones: 4 of full size  (For beef only)

Goat Brain (Maghz): 2 Additional wet Fats: 250 gm
Ghee/Cooking Oil: 2.5 cups (3 cups if goat meat or no fatty meat)
Whole Wheat Flour: 1/2 measuring cups. Ginger Paste: 3 Tbsp
Garlic Paste: 3 Tbsp

REGULAR SPICES:

Salt: 2 tbsp (Or to Taste)
Red Chili Powder Hot: 2 Tbsp (Or to Taste) {Restaurant always use Extra hot chili powder to get extra business from Customers with an additional order of Piyaz (Onion) Ka Tadka to reduced the heat in the Nihari)
Kashmiri Mirch: 2 Tbsp
Haldi (turmeric) powder: 1/4 Tea Spoon

MAIN NIHARI SPICES || MAIN NIHARI SPICES || MAIN NIHARI SPICES
SOUNTH (Dried Ginger) Powder: 2 tbsp PIPLI Whole: 4 STICKS of 1.5" OR 6 OF 1" JYFAL Whole: 1/4
JAVETRI Flacks: 1/4 Tbsp Crushed AJWAIN(Carom) Seeds: 1/2 Tea Spoon BADIAN (Star Anis): 2 Whole
BLACK PEPPER Whole: 1/2 Tbsp
WHITE CUMIN Seed: 1/2Tbsp
BLACK CUMIN Seed: 1/2 Tbsp
SAUNF (Fennel) Seed: 3Tbsp
BLACK CARDAMOM: 2
GREEN CARDAMOM: 5
CLOVES WHOLE: 6
CINNAMON: 1 of 2"
CORIANDER SEEDS: 4 Tbsp (Only for POTLI) Tied potli will go to the curry to be cooked for 4 Hrs.
BAY LEAVES: 2 Will go to the curry to be cooked for 4 Hrs.
GARNISHING || GARNISHING || GARNISHING
Thin Sliced Ginger
Thin Sliced Green Pepper
Lemon/Lime to squeeze on Nahari. Chopped Cilantro and green mint

SPECIAL GARAM MASALAH

Pipli: 3 sticks
Zeera: 2 Tbsp
Black pepper: 1 Tbsp
Black cardamom: 2
Cloves: 8
Cinnamon Stick: 1 of 1.5"

Grind all whole spices very fine and sprinkle on the top of your Nihari Dish at the time of serving. 

Seekh kebob must try 5 🌟

Qeema Chicken Thigh with fat: 1.5 kg
Yellow onion finely  chopped: 1.5 cups
Chopped Corriander : 1/2  bunch
Fine Chopped Ginger: 2 tbsp
Fine Chopped Green chili: 2 Tbsp
Salt: 1 Tbsp
Red Chili Powder: 1/2  tbsp
Crushed Pepper: 1/2  Tbsp
Garam Masala powder : 1 Tbsp
Jyfal powder: 1/2 Tsp
Javetri Powder: 1/2 Tsp
Orange Food Color  1/4 Tbsp

M8x everything together. Make seekh kebob in wooden stick. Keep a side

Shallow fry in frying pan.

Serve with Paratha and chutney.

Sweet and Sour Wings not breaded 2 recipes yummy 5 Stars

Ingredients

Wings:12 chicken wings wingettes and drumettes
1/2 tsp salt
1/2 tsp pepper

Secret Sauce:

1 tbsp olive oil
2 garlic cloves minced
2 tbsp pomegranate molasses
1/4 cup soy sauce
3 tbsp teriyaki sauce
3 tbsp brown sugar
1 tbsp honey
1 tbsp ketchup
2 tbsp barbecue sauce
1 1/2 tsp corn starch
3/4 cup water

Instructions

Wings:

Preheat the oven too 400F. Line a baking sheet with aluminum foil and place a rack on it, coat the rack with non-stick spray.*

Wash the wings, pat dry them so they are completely dry.

Season both sides with salt and pepper, place the wings on the rack.

Bake in the oven for 15 minutes.

Flip the wings and cook for another 15 minutes.**

Toss the wings in a bowl with the secret sauce.

Garnish with some green onions and sesame seeds.

Serve hot.

Secret sauce:

Mix cornstarch and water in a small bowl.

Heat oil in a sauce pan over medium heat.

Saute garlic for one minute.

Add the rest of the ingredients + cornstarch and water to the saute garlic.

Cook for 10-15 minutes until the sauce thickens.

Taste and adjust to your preference. (more soy sauce for saltiness, more brown sugar for sweetness and more pomegranate molasses for sourness)

Recipe Notes

Baking the wings on a rack helps them cook evenly. If you don't have a rack, just bake them on the baking sheet that is lined with aluminum foil and coated with non-stick spray. 
*Cooking time doesn't change for more wings.

 

 

Sweet and sour breaded chicken wings

1st  RECIPE

Sweet and Sour  breaded Chicken Wings

 

Prep time 60 mins

Cook time 30 mins

Total time 1 hour 30 mins

Ingredients

1.5 pound chicken wings (about 10)For marinating the chicken wings:
1 teaspoon salt
1 teaspoon black pepper

For the batter:
half cup flourhalf cup potato starch
2 eggs, beaten

For frying the chicken:

several cups oil depend on the size of your frying pan so the oil is deep enough to cover the chicken wings when frying.

Sweet and Sour Sauce:
half tablespoon oil
2 cloves garlic, minced
⅓ cup ketchup
¼ cup honey
2 tablespoons rice vinegar
2 tablespoons water

Instructions

Marinate chicken wings with salt and pepper for an hour (at least 30 minutes to make sure the chicken absorbs the flavor)Mix flour and potato starch on a plate, set asideBeat two eggs in a small bowl, set asideCoat the chicken wings first with flour mixture then with egg mixture, last with flour mixture againHeat oil under medium-high heat until reached temperature (350 degrees F), test by inserting a chopstick, if the oil starts to bubble immediately, it's readyDeep fry the chicken wings for 10 minutes, stir occasionally, until cooked through and golden brown (cook in batches if needed, make sure oil returns temperature before adding the next batch), fish out, let sit on paper towelTurn to high heat, deep fry the chicken wings again for about 5 minutes (double frying method keeps the chicken wings crispy), remove and place on paper towels.

To make the sauce, first whisk ketchup, honey, rice vinegar and water in a containerHeat a skillet with low heat with a touch of oil added, pan fry the minced garlic until fragrant and brownedPour in the honey ketchup mixture, heat with low heat until the sauce starts to thicken, stir occasionally to avoid burningTurn off the heat and coat the chicken wings evenly with the sauce, serve hot and enjoy!

 

 

2nd Recipe not breaded

INGREDIENTS

3lbs chicken wings(separated and tips removed)
2⁄3cup dark brown sugar(firmly packed)
2tablespoons cornstarch
2teaspoons dry mustard
2⁄3cup vinegar
1(8 ounce) can crushed pineapple, undrained
1⁄2cup ketchup
1⁄2cup water
1tablespoon soy sauce
salt
pepper

DIRECTIONS

Preheat oven to 425°.Cover shallow baking pan with foil and spray with cooking spray.

Spread chicken wings in a single layer in pan.

Brown wings for 20-30 minutes.

Remove from oven and drain fat from pan, sprinkle with salt and pepper.

Meanwhile combine all remaining ingredients, except salt and pepper, in a sauce pan.Cook over medium heat until thick and glossy, stirring constantly.

Cover chicken wings with  sauce and enjoy.

Buffalo Style/ Sweat and Sour breaded Wings 5 🌟

1st RECIPE

Sweet and Sour breaded Chicken Wings

 

Prep time 60 mins
Cook time 30 mins
Total time 1 hour 30 mins

Ingredients

1.5 pound chicken wings (about 10)For marinating the chicken wings:
1 teaspoon salt
1 teaspoon black pepper

For the batter:
half cup flourhalf cup potato starch
2 eggs, beaten

For frying the chicken:

several cups oil depend on the size of your frying pan so the oil is deep enough to cover the chicken wings when frying.

Sweet and Sour Sauce:
half tablespoon oil
2 cloves garlic, minced
⅓ cup ketchup
¼ cup honey
2 tablespoons rice vinegar
2 tablespoons water

Instructions

Marinate chicken wings with salt and pepper for an hour (at least 30 minutes to make sure the chicken absorbs the flavor)Mix flour and potato starch on a plate, set asideBeat two eggs in a small bowl, set asideCoat the chicken wings first with flour mixture then with egg mixture, last with flour mixture againHeat oil under medium-high heat until reached temperature (350 degrees F), test by inserting a chopstick, if the oil starts to bubble immediately, it's readyDeep fry the chicken wings for 10 minutes, stir occasionally, until cooked through and golden brown (cook in batches if needed, make sure oil returns temperature before adding the next batch), fish out, let sit on paper towelTurn to high heat, deep fry the chicken wings again for about 5 minutes (double frying method keeps the chicken wings crispy), remove and place on paper towels.

To make the sauce, first whisk ketchup, honey, rice vinegar and water in a containerHeat a skillet with low heat with a touch of oil added, pan fry the minced garlic until fragrant and brownedPour in the honey ketchup mixture, heat with low heat until the sauce starts to thicken, stir occasionally to avoid burningTurn off the heat and coat the chicken wings evenly with the sauce, serve hot and enjoy!

 

 Buffalo Style Breaded Wings

Ingredients

1/2 cup all-purpose flour
1/4 teaspoon paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
10 chicken wings oil for deep frying
1/4 cup butter
1/4 cup hot sauce
1 dash ground black pepper
1 dash garlic powder

Preparation time 15 minutes
Cooking time 15 minutes

Ready In 2 hours

In a small bowl mix together the flour, paprika, cayenne pepper and salt. Place chicken wings in a large nonporous glass dish or bowl and sprinkle flour mixture over them until they are evenly coated. Cover dish or bowl and refrigerate for 60 to 90 minutes. 

NowHeat oil in a deep fryer to 375 degrees F (190 degrees

C). The oil should be just enough to cover wings entirely, an inch or so deep.

Combine the butter, hot sauce, pepper and garlic powder in a small saucepan over low heat. Stir together and heat until butter is melted and mixture is well blended. Remove from heat and reserve for serving. 

NowFry coated wings in hot oil for 10 to 15 minutes, or until parts of wings begin to turn brown.

Remove from heat, place wings in serving bowl, add hot sauce mixture and stir together. Serve and enjoy

Creamy Alfredo at Home

1/2 c. Butter
4 oz cream cheese
2 c. Heavy cream
1 1/2 c Parmesan
Garlic (about 2 cloves minced)
Dash of cayenne
Dash of parsley
Salt and pepper to taste.

It’s amazing. Yes people get fired up about cream cheese in Alfredo sauce, but it adds a ton of flavor and creaminess.  it’s super easy.  Try it.

CHOCOLATE CHIP COOKIES 5 🌟

Gourmet Chocolate Chip Cookies

Ingredients:

½ Cup White Sugar
¾ Cup Brown Sugar, lightly packed
½ Teaspoon Table Salt
½ Cup Unsalted butter, melted
1 Egg
1 Teaspoon Vanilla Extract
1 ¼ Cups All-Purpose Flour
½ Teaspoon Baking Soda
2 oz Semi-Sweet Chocolate Chunk
2 oz Milk Chocolate
4 oz Dark Chocolate Chunk

General Instructions:

1.) Using a spatula combine together the White Sugar, Brown Sugar, Salt and melted Butter until a paste has formed.

2.) Using a fork whisk together the Egg and Vanilla Extract.

3.) Sift in the Flour and Baking Soda, using a spatula fold the mixture.

4.) Course chop the Dark & Milk Chocolate Chunks and using a spatula fold in the chocolate chunks.

5.) Chill the dough overnight (important !) In fridge. Better it chilled 24 hours. 

6.) Preheat oven to 350°F (180°C)

7.) Using a Ice-Cream Scoop, Scoop dough out and place scoop onto a parchment paper-lined baking sheet.

8.) Bake for 12-15 minutes, until the edges have started to lightly brown.

9.) Let cool completely.

Enjoy!

Banana Muffin or Bread

Banana muffin or bread
INGREDIENTS:

1/2  cup sugar  (plus more for the pan)
1/2 cup unsalted butter, softened (plus more for the pan)
1/4 tsp salt
2 medium mashed riped bananas ,
2 large eggs1/2 cup sour milk (or 1 teaspoon white vinegar + enough milk to make 1/2 cup )
1 teaspoon baking soda
2 cups flour, level and shifted
1/2 cup chopped nuts (pecans or walnuts), optional

DIRECTIONS:

Preheat oven to 375°F/ 190 C. Grease a 9x5x3” loaf pan with butter and coat it with sugar Grease it first with butter then add about 1 teaspoon xylitol to the pan and move the pan side to side until the bottom and sides are coated .
Do NOT substitute cooking spray for the butter.
Cream butter and sugar with a hand mixer. Set aside.
Add bananas, eggs, milk, and baking soda to a blender jar and blend until smooth.
Pour half the banana mixture into the butter mixture with 1 cup of flour.

Mix with hand mixer until just incorporated, then add the remaining banana mixture and flour.
Mix until just incorporated.
Stir in nuts pecans or walnuts.

Bake for 40 minutes until a toothpick comes clean.

Cool completely before removing loaf from pan.

NOTES:

You can make these as muffins (about 18-24)
Or
two 8×4” loaf pans,

Recipe notes for dinner rolls

Recipe Notes

Yeast

If you are using the packets, you can just use 2 x 7 g sachets, that is 4 1/2 tsp which is slightly more than 1 tablespoon but it works just fine. Doesn't taste yeasty and makes it rise a touch more.

If using fresh yeast (comes in a block that crumbles, not powder like dry yeast), use 27g/ 0.9 oz. You don't actually need to dissolve it in liquid. Crumble it in water and sugar and let stand until it foams up, same as using dry yeast.

2. Scalding hot milk and hot water kills the yeast. I heat milk for 45 seconds on high in the microwave, and use warm tap water. The test is this: stick your finger in  would it be pleasant? Good. It's not too hot or too cold!

3. Breads are fluffier and slightly more tender if made with bread flour rather than normal flour (plain or all purpose). However, this recipe works great with normal white flour .

4. WARM PLACE for dough: This is what I do all year round - use my dryer. Laugh - but try it! Run the (empty) dryer for 1 - 2 minutes, then place the bowl inside. If you do that, the dough will rise in 1.5 hours. Even if it's snowing outside!

5. SUGAR:
This is not a sweet roll (I'd use 1/2 cup+ for that) but there is a touch of sweet. 1/4 cup of sugar across 12 rolls = 1 tsp per roll. You can reduce it to 2 tablespoons of sugar.

6a. MAKE AHEAD: Follow recipe up to rolling balls and cover with cling wrap. Then refrigerate for 4 hours - 24 hours (this is the 2nd rise), take them out 30 minutes before then bake!

6b. STORING: As with all homemade bread, it is best served on the day it's made. Things made using this No-Knead version doesn't keep as well as the kneaded version - dries out more. For the day after, reheating makes all the difference to make them soft and moist again - 15 sec in the microwave! These freeze great cooked, then just defrost. The dough can be frozen too but it won't rise as well (but still fluffy). To reheat batches, I pop them on a tray and cover with foil (to avoid the surface getting too crisp), then reheat at 160C/320F for 8 minutes or so. Or cut in half and toast.

6c. DOUBLING: Make double the batter in one large bowl, then divide the batter into 2 bowls for the first rise (if double the dough is in one giant bowl, may struggle

6d. EXTREME HUMIDITY (eg. South East Asia) can make the dough stickier after the 1st rise and makes it a bit harder to form into balls. Just be generous sprinkling with flour with forming into log, cutting, rolling into balls - don't knead the flour in, use it on the surface for handling purposes only. The dough is stickier than usual kneaded dough, so the technique I demo in the video to make the rolls is specifically to minimise making contact with the sticky dough.

7. This recipe is adapted from various no-knead bread recipes I've come across over the years. I probably first saw it on Martha Stewart or New York Times. The recipe has been tweaked and now I firmly consider this version to be "mine"! 🙂

8. HIGH ALTITUDE: Multiple readers have now reported that this recipe worked out great! Also, varying reports on the dough seeming too dry or too wet then adjusted with more flour compared to that demonstrated in the video have all also worked out fine, proving that this recipe is actually very forgiving!

Tandoori Spice Homemade

Tandoori Masala Spice Mix

2 tablespoons ground coriander

1 1/2 tablespoons ground cumin

1 teaspoon garlic powder

1 teaspoon ground ginger

1 teaspoon ground cloves

1 teaspoon ground mace

1 teaspoon ground fenugreek

1 teaspoon ground cinnamon

1 teaspoon ground black pepper

1 teaspoon ground cardamom

1/2 teaspoon ground nutmeg

Combine coriander, cumin, garlic powder, ginger, cloves, mace, fenugreek, cinnamon, black pepper, cardamom, and nutmeg together in a bowl; store in an airtight container.

In
1 pound chicken boneless
100 grams yogurt
1 tbsp lemon juice
1 tsp tandoori masala or to taste
1/2 tsp salt or to taste
4 tbsp oil

Marinate for 2 hours.   Then grill it or BBQ.
Or
Roast it at  425 F turning sides until fully done.  May take 30 mins

Chicken seekh kebob

Chicken Seekh kabab
Ingredient:
Qeema (Chicken Thigh with fat) 2Kg, Ginger fresh: 150gm,
Yellow onion: 200gm'
Hot green chilli: 80gm,
Cilantro: One bunch,
Salt: 3tbsp,
Ajinomoto (MSG) 4tbsp,
Red Chilli powder: 1tbsp,
Crushed red chilli: 2tbsp,
Basic Garam Masala: 2tbsp (ground),
Ajwain: 1tbsp (Ground),
Dhaniya whole crushed: powder 2tbsp

ORANGE CHICKEN SERVE WITH RICE 5 🌟

Ingredients

for 8 servings

CHICKEN

2 lb (905 g) boneless, skinless chicken thighs
1 tablespoon salt
1 teaspoon white pepper
1 cup (125 g) cornstarch
3 cups (375 g) flour
1 egg
2 ½ cups (600 mL) water
2 tablespoons oil
6 cups (1 ½ L) oil, for frying

ORANGE SAUCE

1 tablespoon oil
¼ teaspoon chili flake
1 tablespoon garlic, minced
½ teaspoon ginger, minced
¼ cup (50 g) sugar
¼ cup (55 g) brown sugar
¼ cup (60 mL) orange juice
¼ cup (120 mL) white distilled vinegar
2 tablespoons soy sauce
2 tablespoons water
2 tablespoons cornstarch
1 teaspoon sesame oil

Preparation

On a cutting board, cut chicken into 1x1-inch (2x2-cm) cubes and set aside.
In a medium mixing bowl, combine salt, white pepper, cornstarch, and flour.
Whisk to combine.
Add the egg, water, and oil until it reaches the consistency of pancake batter.
Add the chicken to the batter and refrigerate at least 30 minutes.
Heat oil in a wok or heavy bottom pan to 350˚F (180˚C).
Gently add the chicken and cook for 5-6 minutes until lightly golden brown.
Remove the chicken from the pan and transfer to a paper towel-lined plate.
set a heavy bottomed pot over medium- high heat and add the oil.
Once the oil begins to shimmer, add the red pepper flakes, ginger, and garlic, and cook for 30 seconds, stirring constantly.
Add the sugar and brown sugar, and stir to combine.
Add in the orange juice and allow the sugars to begin to dissolve in the liquid, stirring occasionally.
Add in the vinegar and soy sauce, and stir to combine.
Add the cornstarch and water together and whisk to combine.
Add to the pan and stir.
Continue to cook the sauce until maple syrup consistency is achieved.
Add in the fried chicken and stir until completely coated in the sauce.
Top with sesame oil.

Serve with white rice

Enjoy

Best New York CheeseCake 5 🌟

This one is soft dense and creamy

New York Cheesecake (Instant Pot)

New York Style Instant Pot Cheesecake Recipe that is Smooth and Creamy with Crisp Crust.

Ingredients for Crust

1 cup/120g Graham Crackers, finely ground
4 Tablespoons Unsalted Butter, melted
Pinch of Sea Salt
2 Teaspoons Brown sugar
¼ Cup All-Purpose Flour

Cheesecake Batter:

Fat Daddio’s 7” inch Round Cheesecake Pan
16 oz Philadelphia Cream Cheese, room temperature (very important)
2 Large Eggs, room temperature (very important)
1/2 Cup White Sugar or any of your choice
1/4  Cup Sour Cream, room temperature
2 Tablespoons Cornstarch
2 Teaspoons Vanilla Extract
2 Pinches of Sea Salt

Topping: 

1 Cup Sour Cream
1/4  Cup Sugar
1 Teaspoon Vanilla Extract
Pinch of Sea Salt

General Instructions for Crust

In a small mixing bowl, mix finely ground graham crackers, a pinch of sea salt, 2 tsp brown sugar together with a fork, mix in ¼ cup (32g) all-purpose flour, mix in roughly 4 tbsp of unsalted butter until the mixture sticks together.

Line the side & bottom of cheesecake pan with parchment paper, pour in the graham cracker crumbs mixture. Gently press down the crumbs with a tamper.

Place crust in a 325°F oven for 15 minutes.

Cheesecake Batter:

Mix 2 tbsp (16g) cornstarch, 2 pinches of sea salt, and ⅔ cup (133g) white sugar together in a small mixing bowl.

In a medium mixing bowl, briefly break up the 454g cream cheese by beating it for 1 minute with a hand mixer using low speed.

Add in half the sugar mixture and beat until just incorporated using low speed (roughly 1 minute), add remaining sugar mixture and beat until just incorporated using low speed (roughly 1 minute).

Add ½ cup (120g) sour cream and 2 tsp (10 ml) vanilla extract to the cream cheese mixture. Beat until  incorporated using low speed (roughly 1 minute).

Blend in the two eggs using low speed, one at a time. Mix until incorporated (about 30 seconds), not to overmix.

Pour cream cheese batter in cheesecake pan, tap cheesecake pan against the counter to let air bubbles rise to the surface.  Burst the air bubbles with a toothpick.

Pressure Cook Cheesecake (Instant Pot)
Pour 1 cup (250 ml) of cold water in Instant Pot.  Place cheesecake pan on top of a steamer rack (so, it’s not touching the water).  Close lid and pressure cook at High Pressure for 38 minutes and Full Natural Release. Natural release will take roughly 7 minutes. Open lid gradually. Absorb any condensation on surface by lightly tapping it with a soft paper towel.

Topping:
Mix together the 2 Cups Sour Cream, ½ Cup Sugar, 1 Teaspoon Vanilla Extract and Pinch of Sea Salt
with whisk until creamy and pour topping over hot cheesecake, gently spreading to edges.

Cool & Chill:

Allow cheesecake to cool to room temperature on a wire rack.

After cooling for 15 minutes, carefully run a thin knife between the sidewall and parchment paper to release the cheesecake from the pan.

Once the cheesecake has completely cooled, place it in the refrigerator for at least 8 hours (preferably overnight).

Remove cheesecake from the refrigerator, carefully peel off the parchment paper.

Note

To make it thick rich and dense  like cheese cake factory.  Keep base and topping . Only change middle part.

Here you go, try this recipe, you will be very impressed with it !!   this is just to the middle !  Authentic New York Cheesecake

16 oz Cream Cheese room temperature 

1/2 cup Sugar 

2 teaspoons All Purpose Flour 

1 teaspoon Vanilla Extract 

1/2 teaspoon Orange Peel grated 

1/2 teaspoon Lemon Peel grated 

2 Eggs room temperature 

1 Egg Yolk room temperature 

1/4 cup Whipping/Heavy Cream 

1 pinch Sea Salt

Enjoy !