Yummy Traditional

Beef Masala Boti Recipe ( Beef Boti Masala )

Beef masala recipe with step by step photos

Beef Masala Boti | Beef Boti Masala || How to Make Beef Masala with step-by-step photos

Meat Masala is quite delicious, tender, and succulent, with smoky beef masala based on a slightly thick gravy that is made with some basic spices and given a smoky flavor. This dish goes well with rotis, naan, chapatis, along with tangy onion slices; these tangy slices are made with onion and green chili by squeezing lemon juice.

These boti ideas totally are mine, the day before yesterday I was thinking about dinner: what should I cook that is tastier and be different than my daily routine meals, as I opened the fridge door suddenly fall my sight on beef packet then I decided to make beef boti masala. But the problem was that this boti masala had to be marinated for around 7-8 hours

So I changed my plan quickly and put it off till the next dinner, and prepared an omelet along with some leftover curry for this dinner besides marinating beef boti. Trust me, this was an amazing taste. We enjoyed it with chapattis and tangy onion slices, but if you don’t like beef or are prohibited in your religion, you can use mutton or lamb instead of beef.

I prefer making chicken; the taste can only come with red meat. When papaya paste and yogurt are applied to beef bot, i these become so tender and juicy, and charcoal smoke gives it a barbecue flavor. Also can check out mutton handi, beef grill, and grilled mutton chops.

If you have tried this Beef Masala Recipe, then 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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To prepare this recipe,e rinse and cut the meat into small cubes

Take all ingredients and prepare them all;l, transfer to the mixing bowl.

Add marinated ingredients to the beef.

Stir to combine well.

Then add powdered spices.

Further, stir to mix and keep in the refrigerator for up to overnight or at least 7-8 hours.s

Heat the oil in the pot or pan. Put marinated beef boti

And stir well

Cover the lid and let it cook on low-medium flame for around 30 minutes until the gravy gets thick.

Once the beef masala boti thickens, reduce the heat and add black pepper powder and freshly squeezed lemon juice to the beef masala boti, stirring slightly.y

add-lemon-juice-and-black-pepper-powder-to-the-beef

Then give it a smoky flavor for a minute. te

Turn off the flame and remove it from the stove. Beef masala boti is done.

Transfer to the serving plate, and garnish with lemon wedges and onion rings.s

This recipe can be served with chapatis and roti or naan.

Chana Masala powder Recipe ( Homemade Spice Powder )

Sana Rasheed Add Comment

chana masala powder recipe with step by step photos

Aloo Chana Masala| Chana Masala Powder || How to make aloo chana masala powder with step-by-step photos

Aloo chana masala powder is an aromatic, spicy, and flavoured spice blend that makes your aloo chana curry tasty and delicious. This is spicy in taste and rarely available in the market, so I thought I could make it at home first. The amazing taste of my homemade spice is a thousand times better than store-bought spice.

I prepared this blend with some whole spices along with powdered spices such as coriander seeds, cumin, black pepper, fennel seeds, red chilli flakes, turmeric powder, and mango powder. I made a little effort to make this process. May Allah bless you all like it

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

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Firstly, dry roast whole spices in a pan for a minute on low flame, except for nigella

Put roasted spices in the grinder jar except for nigella, then coarsely grind them. Avoid grinding them in powder form; shift to another medium-sized bowl.

Dry roast nigella for 30 seconds and keep aside until required

Now mix powder spices with the roasted ground spices and mix them together very well.

add-all-powder-spices-in-roasted-grinded-masala

Now ready aloo chana tarkari masala to use in a recipe

Now you can store it in an airtight jar/bottle for more than a month.

Lahori Murgh Cholay Recipe ( Murgh Chana )

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Lahori Murgh Cholay | Murgh Cholay | How to Make Lahori Murgh Cholay with step-by-step photos

Lahori Murgh Cholay is one of the most popular dishes of Punjab. Roadside vendors are selling this stuff in all seasons in parks and in bazaars in Industrial areas.

Cholay means Kabuli Channa in Punjabi, and Murgh Means Chicken. Lahori Murgh Cholay is a traditional, aromatic, spiced Pakistani recipe that originated from the historical city of Lahore and is a significant part of Punjabi cuisine. Lahore is a city rich in culture, and this is a dish that combines chicken and chickpeas in a flavorful sauce,e resulting in a finger-licking curry that goes well with naan, paratha, ha or rice.

I used frozen chickpeas; you can use canned chickpeas or freshly boiled chickpeas. I used desi ghee to make Lahori murgh chole, which I always prefer to use in all kinds of traditional cooking. Additionally, I used homemade murgh chole spice powder, which you can get the link to click on;o let's begin.

My Latest Video Lahori Murgh Cholay:

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To prepare this recipe,e first we thoroughly clean and rinse the chicken pieces.

If you are using freshly boiled chickpeas, then soak them overnight in baking soda water. In the morning, ing thoroughly wash them under running water and soft boil them in 1 litre water with a little baking soda.

Additionally, canned chickpeas can be used, but you must discard the chickpea water; don’t use them at all.

Take all ingredients and prepare them.

How to make garnishing oil?

To prepathe to gar, pour redpour oil along with paprika into a saucepan, whisk them together, place on the stove, and constantly keep whisking till turns well heated.d

Strain the oil through a strainer, and keep it aside

No:e, you can preserve this oil in the freezer before serving. You can garnish any kind of curry with this oil.

Heat the ghee in a pot and put the onion slices; sautée the onion for 5 minutes.

Add ginger-garlic paste and fry it with the onion; then put chicken pieces, fry the chicken until it changes colour, then pour a little water.

Bring the chicken to a boil, cover it with the lid, and allow it to cook until 80% done.

Remove the lid and turn off the flame; set aside.

Add hot and boiled water along with murgh cholay masala to the chana, and stir to combine well

Bring it to a boil on a high flame, and cook chole masala for around 5 minutes on a high flame.

Combine chole masala with chicken.

Stir to mix well together, and bring it to a boil on a high flame.

Reduce the heat to medium-low and cover with the lid; allow cooking for around 10 minutes.s

Turning the flame to low and remove the lid

Towards the end, add ginger and green chillies.

add-ginger-and-green-chillies-to-the-murgh-cholay

Further mix well, then simmer it for around 2-3 minutes on a very low flame.

Transfer to the serving plate and garnish with fresh coriander leaves and garnish oil.

garnish-murgh-cholay-with-and-coriander-leaves

Lahori murgh chole is ready to serve hot with rotis, naan, paratha or rice.e

Beef Masala Boti Recipe ( Beef Boti Masala )

Chana Masala powder Recipe ( Homemade Spice Powder )

Lahori Murgh Cholay Recipe ( Murgh Chana )

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