Yummy Traditional

Beef Grail Recipe

Beef Grail | Dry Beef Curry || How to make Beef Grail with step-by-step photos and video

Beef Grail is a simple and easy meat dish, content with meat and spices, prepared with little spices, mainly originating in Patna, Bihar, India. those readers who belong to a group where they can actually understand this dish.

If it is said it is not wrong beef grail is one of the unique recipes made in the Bihari household. I am making grail with calf(cow)meat, you can even use mutton and lamb as desired.

My Latest Video Beef Grail:

This is a family recipe that my mother and grandmother used to cook for Eid al-Adha. I thought, why not share it during Eid al-Fitr, especially when people are often tired of having too many sweets?

This unique and tasty recipe can really refresh your palate. Once you try it, you won’t be disappointed! While I won’t say it’s a quick recipe, it is easy to prepare and can be ready within an hour, depending on the quality of the meat.

This delicious dish can be served with rotis, naan, or slices of bread. Let’s get started on how to cook beef gravy with step-by-step photos!

Lauki Ka Halwa Recipe

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Lauki Ka Halwa | Lauki Ka Halwa With Khoya || How to Make Lauki Halwa with step-by-step photos.

Lauki Ka Halwa is a delicious, sweet, and delightful dessert made with bottle gourd, milk, khoya, pure ghee, and dry fruits.

A straightforward Pakistani sweet dish, which is also added to the wedding dinner menu besides other desserts,lauki ka halwa makes a great after-meal dessert and can be served warm or chilled.

Bottle gourd is one of those veggies that is cooked in many ways, such as lauki gosht,lauki chana, lauki kabab,lauki bhujia,lauki ka raita, inshAllah we will share all of these varieties of lauki dishes except for lauki chana and lauki gosht, which have already been shared.

This veggie is good for ulcer and jaundice patients, as it is digested and keeps the stomach and liver cool.

The recipe shared here helps you to make the taste of bottle gourd halwa. It also has a rich flavor of khoya and milk. Additionally, here I cooked lauki ka halwa in less quantity; you can cook as per your requirements and desires.

More Halwa Recipes

Gajar halwa

Suji halwa

Chana dal halwa

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Tips to Make Delicious Lauki Halwa

First, boil the bottle gourd in milk to infuse a creamy flavor into the halwa and eliminate any raw taste or smell. Next, cook it in pure ghee while adding sugar, khoya, and dry fruits. This step enhances the flavor of the halwa and reduces cooking time.

Be sure to avoid using bottle gourds that are too sour or bitter; a slight tang is acceptable, but consuming bitter lauki can be dangerous. Always wash, peel, and taste the bottle gourd before using it.l the bottle gourd.

Then grate it. Put the grated lauki into water, it will prevent turns to blackish.

Crush and chop the almonds and pistachios.

Transfer all grated bottle gourd into the pan, then add milk and water together along with green cardamom, then mix very well.

Bring it to a boil on high heat, then cover the lid and allow cooking on medium-high flame until the milk dries out.

Heat the ghee in the pan.

Then, put boiled, grated bottle gourd and fry with ghee on medium heat until the moisture dries up completely. It will take 7 7-1minutes to add green cardamom powder.

Once the lauki is sautéed, add sugar to taste.

Stir to mix well with lauki

Keep mixing until the sugar is dissolved. Keep flame medium-low

Put khoya and chopped nuts.

Keep on stirring until everything is mixed very well this stage, kewra essence can be added.

Halwa is ready off the flame.

And transfer to the serving dish/plate or bowl. Garnish with khoya and crushed nuts.

transfer-to-the-serving-plate-and-garnish-with-khoya-and-nuts

Serve hot or chilled as you like, but I prefer to serve hot halwa with coffee, Kashmiri tea,

Aloo Matar Curry Recipe

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Aloo Matar Curry || Aloo Matar Sabzi || How to make aloo Matar curry With step-by-step photos and video.

Aloo Matar sabzi is a traditional Punjabi dish from the Indian subcontinent, made from potatoes (Aloo) and peas (Matar) in a spiced, tomato-based sauce. This is an easy, tasty, spiced vegetarian dish.

There are many versions of making aloo matar sabzi. I prepared this delicious recipe with my own style addition of fresh soya leaves to give it an aromatic and flavorful taste. Soya leaves are an aromatic vegetable that is used to enhance the taste of the meal.

This ALOO MATAR is a simple veg curry made of potatoes and fresh/frozen peas in a spicy onion tomato gravy. Usually, this sabzi is made during winter due to seasonal vegetables like soya, peas or new potatoes, but there are no restrictions that couldn’t be made in summer; thus, you should have good quality canned peas/frozen peas and potatoes.

The speciality of this sabzi is that it is cooked in mustard oil, and fresh soya leaves are added to give it an earthy flavour. If you don’t have soya available, then do not worry can use fresh coriander leaves. But I will never recommend skipping mustard oil, as I mentioned above speciality of this sabzi. So, try cooking with this oil. If you don’t like the taste of mustard oil, then it can be replaced with olive oil.

Chunks of aloo and matar are cooked in a simple but packed-flavour spice base. Great to eat along with Garma Garm roti or along with some hot dal-chawal.

This is one very simple beginner recipe that isn’t hard. There are very few pea dishes that are usually made with seasonal peas, like MATAR MASALA and MATAR PULAO.

Frozen peas are available throughout the year, so this aloo matar ki sabzi/bhujia can be easily made. Though my all matar sabzi recipe doesn’t contain lots of ingredients or any fancy ingredients just uses basic spices and oil.

This recipe will give you a delicious, moderately spicy yet flavorful dish that is kid-friendly, too. This aloo matar goes well with chapati, paratha and zeera rice. This aloo matar sabzi is exactly what you need to make even the simplest of meals the most delicious ones.

Nowadays, I am unable to give time to my blog due to some engagements regarding my YouTube channel. So you can even join me there. So for now, I have chosen my video of aloo matar sabzi and am posting it here with some details. So turn to the recipe.

For the best result, follow my detailed step-by-step photo instructions and tips below the recipe card.d

Recipe Notes:

Potatoes: To make this sabzi, use fresh potatoes instead of stored aloo in your vegetable box since this sabzi contains only fresh ingredients.

Peas: can be used fresh/frozen peas in this recipe, but keep in mind that peas shouldn’t be stale; otherwise, ur sabzi taste won’t be good

Mustard oil: Traditionally, this aloo matar sabzi is cooked in mustard oil, but if you don’t like the taste of the oil, you can use olive/corn oil to maintain the taste of this sabzi

Spices: very few spices are added in aloo matar curry, but if you like a more spicier so can adjust the spice level as per your taste

Veggies: I just used fresh potatoes, tomatoes and frozen peas. When you go to buy veggies, carefully choose the tasteless potato. It should not be sweet, otherwise your curry taste becomes bad.

Afghani Feteer Naan Recipe

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Afghani Feteer Naan | Afghani Naan || How to Make Feteer Piyazi Naan with step-by-step photos

Afghani Feteer Naan is a multilayered flatbread that is soft, fluffy, and oval-shaped. It is filled with salty onions and fresh coriander leaves. By using butter in each layer, the naan becomes incredibly tender and airy.

This bread can best be described as a cross between a croissant and a paratha. It’s light, flaky, buttery, and pairs wonderfully with a cup of tea, jam, kebabs, or simply enjoyed on its own. Baked in the oven, the aroma of this bread fills the house, making it hard to resist.

I have tried many times to make the perfect naan, but I struggled to achieve that ideal fluffiness and softness. Eventually, I realised where I had been making my mistakes.

Kneading the perfect dough is essential for achieving soft and fluffy naan. This principle applies to all types of soft bread, including chapatis and parathas, which depend heavily on the kneading process.

For kachoris and puris, however, you need to prepare a slightly harder dough than you would for naan, bread, or parathas. You can find my naan dough recipe in my previous post.

Recipe tips:

The weight of each naan dough ball should be approximately 200 grams. Using dough that weighs less than 200 grams may result in naan that is not soft or fluffy.

Avoid using a rolling pin or dusting the naan with flour, as this can cause it to become stiff. Additionally, do not cook naan over high or medium heat, as it may burn.

Bake the naan for no more than 5 minutes, as baking for longer will make it stiff and dry. It is important to apply butter to the naan right after taking it out of the oven.

You can also make variations of naan by using chicken or mutton mince, or grated cheese with parsley instead of onion. The rest of the preparation method remains the same.

Cooking naan on a Tawa will help keep it soft.

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Prepare this recipe first by kneading the dough that I shared in my previous post. You can see from there.

Secondly, take all the veggies and prepare them to keep aside

Wash the onion before cutting; otherwise, your naan can be soggy

Sprinkle some salt over the onion. Mix them with chopped coriander leaves, mix them together, and set aside.

Place the naan dough on a working surface, make a hole in the centre of the dough, give it a thick rope shape, and then divide it into equal portions

Take a portion and give it a ball shape, and place it on a tray.

Take one ball and roll it approximately 10-12 inches in a round shape, apply melted butter over the rolled roti, then sprinkle flour.r

Now, put salted onion slices and coriander leaves over the roti, and start rolling till the end. In each roll, apply butter on top; it will look like a roll.

Again, gently start rolling the rope like a snail, and press the end in the middle.

Place all prepared dough balls on the tray and cover them with a kitchen towel.

In the second method, roll the dough ball with the same method as before, apply melted butter, sprinkle flour, then put onion and coriander over the roti, a bit of a change in rolling the roti, cut the roti from the middle down.

Roll it like a cone from left to right. Apply butter in each roll until it becomes completely rolled, press it gently, and repeat the same process with the other naan dough too.o

Now it’s up to you to decide what is easy to apply the method to