Beef Maghaz Nihari Recipe

Beef Maghaz Nihari || Maghaz Nihari || How to make beef Maghaz nihari with step-by-step photos and Video

Beef Maghaz Nihari is a traditional aromatic relish thick gravy curry recipe that is prepared with meat and spices along with wheat flour batter. Beef Maghaz Nihari originated in Punjab, Pakistan, where people like to eat Nihari with naan, tandoori roti, and Chapati because of its spicy and flavored taste. 

It is known as a  Beef Magaz Nihari. The main ingredients are meat with bones and homemade nihari masala powder.

                                                                   

My Latest Magaz Nihari Video Recipe

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Place a 1.5-liter pressure cooker on the stove, heat the ghee, let it melt, then add ginger garlic paste. Sauté it until the aroma arises. Add meat and bone and stir until it changes color.

Now add homemade nihari masala and yogurt, and mix it well.l 

Add 500 ml water to the cooker and bring it to a boil. Now set the pressure for 20 minutes. After 20 minutes, take out all bones and meat from the cooker, discard all bones by taking the t merrow from them, and set aside.

Drain out all serving red oil (tarry) and set aside; it will work at the time of serving. 

In a small bowl, add 2 tbsp roasted wheat flour and some warm water, and whisk it well. Add half the quantity of wheat flour mixture to the gravy. Stir to combine well and cook for around 15 minutes on a low flame.

Meanwhile, take a saucepan/pot, add water, turmeric powder, and a bit of salt, bring it to a boil, then add the brain and allow it to cook for 5 minutes. Now, remove from the flame.e

Discard all water and rest it for 4 to 5 minutes, then devein it.

Now put the brain in nihari and cover the pot with a lid for 15 minutes more on low flame.

After 15 minutes, take out the brain from the nihari and add the remaining wheat flour mixture. Stir it and simmer it for 10 minutes more.e

Turn off the flame and transfer to the serving dish. Put half the brain and marrow into the nihari and pour serving oil over it. Sprinkle some coriander leaves, grated ginger, green chili, and lemon.n

Now ready to hot serve with naan, chapati, tandoori naan 

                              

Mutton Handi recipe

Mutton Masala | Mutton Handi || How to Make Mutton Handi with step-by-step photos

Mutton Handi is a flavored, thick, and spicy meat curry this is my family’s version that is cooked in the “Bihari” household, it is called Mutton Handi in the local language, You'd not have heard about this recipe, and very delicious, soft tender and mouthwatering meat curry that can be cooked with beef, mutton or lamb, here to understand have written masala right word is Handi.

I prepared mutton handi from our culture, as well as making mutton meat with special Handi masala that contains only 3 whole spices. Then all three spices are roasted in a pan over low heat and then ground to make a fine powder.

                                                

This special masala brings an actual taste of Handi in curry. If you don't add sonth(ginger powder) and fennel seeds to the nihari, you will never bring an authentic nihari taste without these special spices; likewise, even this Hundi masala works the same

The simple and quite amazing taste of this curry can be served with paratha, naan, and any type of flavored rice  

Tips:

To make a delicious mutton curry, selecting the right meat is crucial. Choose fresh and tender cuts, as they will result in soft and succulent mutton or beef after cooking. 

Typically, using bones with mutton or beef will yield a rich gravy when slow-cooked. The flavor from the bones enriches the gravy, making it thick and flavorful.

If possible, cook in a clay pot to enhance the overall taste.      

If you have tried this Mutton Handi, then don’t forget to rate the recipe. You can also follow me on social media.

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Firstly, clean and rinse the mutton under running water, and take all the ingredients and prepare them

Heat the pan and dry roast cumin seeds, coriander seeds, and black pepper over low heat for 1-2 minutes; shift to the mortar/grinder jar and grind it till it turns to a fine powder.

Whisk the yogurt and keep it aside. 

Heat the oil in the pot and put the onions; sauté the onions for 5 minutes, then add the mutton.

Fry the mutton with onions until it changes color, then add ginger and garlic, put papaya paste/cubes to the meat, and stir well. 

Now start combining all dry spices, and keep the flame low while adding spices.

Keep mixing the meat with spices on medium flame; lastly, add basic garam masala and stir to combine until the oil is separated.

 

Now add yogurt, then further stir to mix well until the meat is roasted with masala.

Now pour water and stir to combine well, bring to a boil, cover the lid, and allow it to cook for about 30-40 minutes.

Now roast the meat until oil comes on top, then put roasted spices, stir well with roasted ground spices.

Pour 1 cup of boiled water into the curry, bring to a boil on a high flame, then cover the lid and reduce the flame to low.

Simmer it for 15 minutes; now the mutton handi is done.

Then transfer to the serving bowl/dish.

To serve with rice, roti, naan, or paratha 

Masoor Dal Pakora Recipe ( Red Lentil Fritters )

Masoor Dal Pakora | Red Lentil Fritters | How to Make Masoor Dal Pakora with Step-by-step Photos and Video

Masoor Dal Pakora is a traditional and crispy snack of the Bihari household, extremely delicious, lip-smacking on the outside, and crispy, super soft, and spicy inside. Masoor Dal Pakoda, popularly known as red lentil fritters, is the perfect Pakistani tea-time snack.

I love the Masoor Dal Pakoda Recipe, which can be made with just a few basic ingredients! If you are a fan of crispy golden brown balls or Pakistani fritters with a blast of flavors, then you absolutely will love this masoor dal recipe.

One of my favorite snacks all the time is prepared with masoor dal along with some spices. This is my family recipe. My mother comes from Bihar, Patna, India, and I learned all traditional dishes from my mother and grandmother.

This can be a good choice of a savory item that can be served as a side dish. I remember during Ramadan my mother used to make it more often, and it is served with Katchaloo at iftar time, don’t get confused by listening to this weird word kachaloo :) 

                                                 

My Latest Video Masoor Dal Pakora:

Kachaloo is also a recipe from Bihar, India, that is prepared with banana slices by adding some black pepper, sugar, and salt. And is served with masoor dal pakora. I loved how crispy and flavorful the pakora tasted. 

Masoor dal is one of the few pakoras that was religiously made in my house. I soon learned the best way to make the Masoor Dal Pakoda recipe, and it’s time I share my favorite recipe with you. Also, if you like these crispy Pakistani snacks, you may like to try another chana dal fritter. 

Use chili more or less as per your requirement. If you have never tried these red lentil fritters. Then, do try once. I guarantee you will love making it again and again.

So let's come to know how to cook Masoor dal pakora with step-by-step photos...

Tips:

Do not add extra water when blending the dal, as this can cause the pakoras to lose their shape and absorb more oil. Instead of retaining a round shape, they may end up looking like dice. 

 

Whisk the masoor batter for 10 minutes until it is fluffy. If you skip this step, the pakoras may turn out hard after frying.

If you have tried this Masoor Dal Pakora Recipe, don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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Firstly, thoroughly wash and soak the dal in hot water for at least 2 hours.

Peel and coarsely cut the onion and garlic.

After 2 hours, drain the lentils from the water, put the ingredients into the soaked masoor dal, mix the masoor dal with all spices, and put it in the food processor. 

Add 3 tbsp water to the masoor dal, and blend the masoor dal until it turns into a smooth batter/paste. 

Masoor dal batter consistency should be thick, according to the picture. Transfer the dal paste to another mixing bowl, add coriander and green chilies, and whisk it for 10-12 minutes. 

 

While whisking the dal batter, meanwhile, heat the oil in the wok over low-medium heat, add salt to the dal batter, and keep whisking till it turns into a light and fluffy batter.

The batter should be fluffy and light, according to the picture. The batter in the hot oil to check its temperature. Once it starts floating, take it out and discard it. 

Put dal dumplings in the hot oil, put 5-7 chunks at a time, and fry them over low-medium heat. After 2 minutes, flip all dumplings and carefully fry them on both sides until nicely golden brown. 

Once they are properly fried, drain them from the oil and place them on a kitchen towel. Repeat the same process to fry the remaining dal fritters. 

Masoor dal fritters are ready to serve

Hot serve masoor dal phulki with ketchup, green sauce, and kachaloo along with tea or coffee