Palak Gosht Recipe (spinach)

Palak Gosht | Spinach Meat || How to make Palak Gosht with step-by-step photos

Palak Gosht is a healthy, aromatic, and flavorful Pakistani recipe made with spinach, soy, fresh fenugreek leaves, tomato, and mutton, along with some essential seasoning. This dish is the most popular in the Punjab region and is served at weddings along with other meals.

To give my recipe the ultimate taste, I used desi ghee and clay.

Pot can be cooked on any type of vessel; if you have a clay pot, I

must prefer to cook in that as well,  usually, people boil and 

Mash spinach before adding it to meat, but I didn’t boil it either. mash spinach because it looks like a chutney that doesn’t like

at all, I just chop all three green vegetables and  

Then, thoroughly wash spinach in a colander under running water so that all dirt can be removed from the spinach 

        
                                                                             

Then cook, I believe that you love the taste of palak mutton, as well as any type of meat, which can be used with spinach-like chicken, beef, or lamb, as your choice. So let's the go-ahead to know how to make this delicious recipe. 

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Take all ingredients and prepare all veggies, then rinse thoroughly under running water and keep aside until required.

Heat the desi ghee in the clay pot/pot, then put all the chopped onions along with chopped ginger and garlic, and sauté them for 5 minutes on medium-high flame.

Add washed mutton to the clay pot

...

Fry them on medium-high heat till they turn to color.

Reduce the heat to medium-low and start to add spices.              

Add papaya and powdered spices.                  

              

Keep stirring on medium flame by adding the remaining spices

...

At the end, put yogurt and garam masala

Keep stirring on medium flame till oil is separated, then pour water and stir to combine well.

                

Bring it to a boil, then cover the lid, and let it cook for about 30 minutes on medium flame.

Add all vegetables

Stir to mix well on medium flame. 

Allow cooking for another 10 minutes, till oil is seen on top of the surface.

Remove the lid and simmer it for 5 minutes. 

           

Turn off the flame and transfer it to the serving pot and dish.

                             

Palak gosht is ready to garnish with butter to serve with rice and chapatis. 

                     

Lebanese Kebab Recipe | Labnani Kababs

                                                       

Lebanese Kababs Recipe || Labnani Kababs || How to make Lebanese kabab with step-by-step photos

Lebanese Kebabs are one of the tastiest kebabs. A mouth-watering Lebanese kebab, with a mixture of beef, veggies, and basic spices coated with breadcrumbs and then deep-fried

These Lebanese kababs’ outer is crisp, and the inside is softened_ Everyone would love this crispy and delicious kebab.

Never beat the taste of Lebanese kababs.

These Lebanese kababs go well with bread or buns and are dripping with mayonnaise.

Lebanese kababs are the best for an evening snack, breakfast, kids, Tiffin boxes, and even for lunch or dinner.

For a detailed recipe, watch my video where I explain the steps one by one.

                             

My Latest Lebanese Kabab Video:

I have shared many other kebab recipes on my blog; some of them are given below.

Resha kabab

Gola kabab

Chicken chapli kabab

Peshawari chapli kabab

Shami kabab

If you have tried this Lebanese Kababs recipe, please rate it. You can also follow me on social media to see what’s latest in my kitchen!

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Recipe notes:

1. For making kababs, meat from the calf or beef neck is the best choice. Be careful not to overcook the potatoes and peas when it comes to vegetables, as overcooked veggies can cause the kababs to fall apart during frying.
2. Breadcrumbs are essential for making the kababs crisp, so consider using my easy homemade breadcrumbs. Additionally, ensure that all the ingredients used in the kababs are free from moisture. Wet ingredients can make your kababs soggy and prevent them from becoming crisp.y

                                         

How to make Lebanese kabab?

To make this recipe, first rinse and cut the beef into large pieces, as we will need a large-sized resha.

                        

Then, the meat pieces are placed in the pot with 2-3 glasses of water. Next, add salt, ginger-garlic paste, coriander powder, red chili powder, chili flakes, peri peri powder,samuc powder, white vinegar, and papaya cubes or paste to the pot.

                             

Stir to mix well, bring it to a boil, and cook the meat until tender.

                                                     

Once the meat becomes tender, take it out, and if there is still water in the pot, don't panic. You can boil the potatoes in this remaining water to enhance their flavor.

                                 

Cook the potatoes for about 15 minutes. Once they are done and there is still water remaining in the pot, add the cooked meat back in. 

Allow it to cook until the water evaporates. Then, use a hand masher to mash the meat, as we need shredded meat for this recipe. Avoid grinding the meat.

        

Boil the peas and then lightly mash the peas with green chilies using a masher or an electric chopper. Avoid grinding them into a paste.

      

Combine the mashed potatoes, shredded meat, and mashed peas in a large bowl and mix thoroughly.

                   

After thoroughly mixing the kabab mixture, add breadcrumbs to help bind the ingredients. Next, it's important to incorporate additional spices for enhanced flavor. You can include black pepper, white pepper, and mustard powder or paste.

 

Mix and knead the kabab mixture well, then check the spice level. Adjust the seasoning as needed to achieve the desired flavor.

             

Divide the kebab mixture into equal portions. Shape each kebab into an oval and coat it with breadcrumbs. At this stage, you can freeze the kebabs for later use or store them for up to one month.

                                                      

                                

Heat the oil in the wok on a medium flame.

                                      

As long as the oil is heated, we will prepare a beaten egg mixture to coat the kebabs. Crack the eggs into a bowl, add milk, salt, and orange food coloring (optional), then beat them well.

                                                           

                         

Coat each kabab in the egg mixture.

Deep fry 3-4 kababs in one batch on medium heat, flipping them until they turn golden brown.

                                                      

Remove the kebab from the pan and place it on a paper towel in the kitchen to absorb any excess oil.

                                                

                                             

Place the kebab onto the serving dish.

           

Lebanese kababs are ready to serve hot with mayo, garlic sauce, and ketchup. up

               

              

Chocolate Ganache Recipe

                               

Chocolate Ganache | Chocolate Fudge || How to make chocolate ganache with step-by-step photos and video

Chocolate ganache also has another name, called fudge, as well; this recipe is just 2 ingredients with virtually endless uses. For the testing ganache, I recommend using semi-sweet chocolate.

Chocolate ganache/fudge is a 1:1 mixture of chocolate and warm cream

Stirred until smooth, silky, and shiny. Ganache is a staple in any baker’s kitchen. It’s not easy, quick, and it’s uniquely versatile. Chocolate ganache/fudge can be filled, dipped, spread, frosted, topped, or layered on a cake. The uses are virtually endless.

                                                

My Latest Video: Chocolate Ganache:

Uses for Chocolate Ganache:

1. Topping for chocolate cupcakes or no-bake cheesecake jars
2. Filling for layer cakes
3. Topping for brownies, pound cake, vanilla cake, or ice cream
4. Filling for chocolate hand pies
5. Dip for strawberries and other fruit
6. Topping for chocolate cake, flourless chocolate cake, or chocolate mousse cake
7. Layered in trifles
8. Filling for no-bake s’mores cake
9. Topping for homemade éclairs, crepes, angel food cake, and peanut butter pie
10. Filling for orange butter cookies and striped fudge cookies
11. See recipe note.
12. For the best result, follow my detailed step-by-step photo instructions and tips

                

Recipe notes:

1. Cream: Do not use half-and-half, whole milk, or any other liquid; the ganache will not set properly. For a non-dairy alternative, use canned coconut milk. See recipe note.
2. Chocolate: You can use semi-sweet chocolate (recommended), bittersweet chocolate, milk chocolate, or white chocolate. 

                          

Best Chocolate to Use in Chocolate Ganache

The best chocolate for chocolate ganache is a pure chocolate baking bar. Pure chocolate is sold in 4-ounce bars in the baking aisle. Do not use chocolate chips because they will not melt into the best ganache consistency. If you must use chocolate chips, make sure they are higher-quality chocolate, such as Ghirardelli brand semi-sweet chocolate chips.

For the traditional chocolate ganache

I recommend using semi-sweet chocolate, which is the most commonly found chocolate in the baking aisle. It contains 35 – 45% cacao and is usually sweeter than bittersweet or dark varieties and darker than milk chocolate and white chocolate.

TIP: The best tool for chopping chocolate is a large serrated knife. The grooves help chip away the hard chocolate bar texture. 

                                                 

These 2 Tricks Make Chocolate Ganache Even Easier:

1. Here are my 2 super simple tricks that make ganache even easier to make.
2. Chop the chocolate as fine as possible. The finer you chop the chocolate, the quicker it melts with the cream. If the chocolate is in large chunks, it won’t fully melt. 
3. Pour the warm cream over the chopped chocolate and let it sit before stirring. After you pour the warm heavy cream over the chopped chocolate, let it sit for a few minutes. During this time, the chocolate will soften and begin to melt, which means that you won’t need to over-stir it. 

For more similar recipes:

Chocolate syrup

Condensed milk

Homemade khoya

Homemade yogurt

Homemade unipuff

If you have tried this Chocolate Ganache 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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Piped Chocolate Ganache:

Choose chocolate ganache if you’re craving a pure chocolate topping for your desserts. Once it cools and sets, you can pipe it onto your favorites, including chocolate cupcakes.  

               

Whipped Ganache

Let’s take chocolate ganache 1 step further. Did you know that you can beat ganache into a whipped frosting consistency? Think whipped buttercream, but not as sweet or heavy. Once the chocolate ganache cools completely, whip it on medium-high speed until light in color and fluffy in texture, about 4 minutes. 

 

                         

Chop the chocolate bar with the help of a sharp serrated knife.

                               

Place finely chopped chocolate into a heatproof bowl or metal bowl. 

                           

Heat cream on the stovetop just simmering; if it’s boiling, the cream is too hot and could separate or even burn the chocolate.

Once you see a little simmer around the edges, turn off the heat and immediately pour the warm cream over the chocolate. 

                            

Let the two sit for a few minutes before stirring.  

                 

 Stir until smooth

         

After you stir the chocolate and warm cream together

                      

Use the ganache right away as a fruit dip or drizzle on top of cakes, cupcakes, pound cakes, ice cream, and more.

                          

But if you wait about 2 hours and let it cool completely, the ganache can be scooped with a spoon, spread onto desserts, or piped with piping tips. 

                        

Chocolate ganache is ready to use in a recipe; transfer it into the bottle or container. 

                            

Chocolate ganache can be stored in the fridge.