Stuffed Mince Burger Recipe

Stuffed Mince Burgers || Stuffed Mince Bun || How to Make Stuffed Mince Burger with Step-by-Step photos 

Stuffed Mince Burgers make a wonderful snack and go

Well, with a cup of coffee/tea, try them, you would love them. Mince stuffed bun is also the most popular snack/breakfast all over the world. Homemade mince stuffed buns are very soft and tasty, and can be given in kids' tiffin boxes, a healthy and delicious lunch for kids. 
                            

I am using in this bun beef keema/mince. You can use lamb, chicken, or mutton mince as desired. The filling of the bun is quite similar to samosa stuffing, but in this post, I will tell you again the recipe of filling because I brought some changes in the bun filling by using another seasoning, so let’s begin. 

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Firstly, in a large bowl, sieve the maida/plain flour
Make 2 wells in the center of the flour, then add all ingredients
Mix and rub them with both palms till turn to crumble
Start kneading the soft dough by adding lukewarm water little by little till the dough is formed

Now add oil/butter and keep kneading for 5-10 minutes
The dough should be soft and smooth. Cover it with the cling wrap, keep it in a warm place, and let it double in size. It may take around 2-3 hours maximum. Meanwhile, you prepare the mince filling for stuffing.

In a frying pan, add cumin seeds and dry roast them slightly on a low flame, then add pomegranate seeds and dry roast both of them together for 10 seconds. Then add coriander seeds and fennel.

Now, dry roast them all together for about 2 minutes on a low flame

Turn off the flame, take them out into the plate, and grind all dry roasted whole spices coarsely. Then add powdered spices.
Grind them once again for a minute, don’t need to grind them too much. Mix them together, and keep them aside.

  

On the other hand, take a separate pan and pour oil to heat it
Then add chopped onion and fry them for 2 minutes, then add the mince, stir to mix them, and keep on stirring until the keema water dries out. Now add ground spices and yogurt to it, stir to combine well on low flame until water dries out, meanwhile heat the charcoal on the high flame. Then add coriander, mint, green chilies, and grated ginger. Mix it well

Place the small steel/aluminum bowl in the middle of the keema mixture, then drop some ghee/butter over the charcoal and cover it for a while. Charcoal smoke gives it the smoky flavor.

Take them out into a bowl, let them cool down completely, and set them aside.

After 2-3 hours, once the dough has risen well, punch down the air and knead for 2-3 min, divide into equal balls.

Flatten each ball on your palm and place the mince stuffing. Cover to form a ball, and pinch the seam side down.

Cover with a damp cloth and let it rise for 30 minutes or till it's doubled in volume. Meanwhile, turn on the oven and preheat it to 230 C for 30 minutes.

Brush the top with egg and milk wash and sprinkle sesame seeds.

Grease the baking tray or line it with butter paper and transfer all buns to the baking tray. Bake buns in the preheated oven at 200 C for 20-25 minutes or until nicely golden brown color.

Right after taking it out of the oven, apply butter well on the whole buns and let them rest covered with a cloth for 2-3 min to soften the buns completely.

Serve hot with coffee/tea.

Labe Shireen Recipe

Labe Shireen || Labe Shireen Recipe || How to Make Labe Shireen with step-by-step photos  

Lab-e-Shireen is a rich Pakistani 'custard and fruit' dessert based on a highly refreshing and delicious dessert. This dessert has it all. It's a smooth, milky, fruity, nutty, and tarty delightful dessert. Plus, it cooks quickly.

It is most enjoyable because it is served on any special occasion, such as Eid, etc. This is prepared from milk, custard, vermicelli, dry fruits, cocktail, and  fruit jelly

                      

This is my hot favorite dessert; I must prepare it for any special occasion, so give me the go-ahead to know how to make this yummy dessert 

If you have tried this Labe Shireen 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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First, take a saucepan, place it on the stove, add 1 cup of water, bring to a boil, remove from the flame, and add jelly powder. Mix well and pour into an ice cube tray/bowl, set aside for 1/2 hour.

Repeat the same procedure for making the 2nd jelly.
                           

In a large pan/pot, add milk and bring it to a boil. Add sugar and stir for 2 minutes, until the sugar is dissolved.

Meanwhile, take a bowl, pour some warm milk, and add custard/cornflour; mix until well combined, and set aside.

                                 

Add vermicelli to the milk pan and let it cook until it softens. 
        

Now add the custard mixture and keep stirring on a low flame; allow to cook another 1 minute, add 3 drops of kewra essence and food color, and mix. 

                       

Once the custard is thickened, remove it from the flame and transfer it to the serving bowl.

                    

Now add all ingredients, stir to mix them, then add the remaining ingredients and mix them together. 

                             

Now, garnish with some jelly, dry fruits, and chocolate chips, and keep it in the refrigerator for 2 hours. Now, it's ready to serve 

                   

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 

                              

Crispy Khajoor Recipe

Crispy Khajoor | Fried Nemki || How to make Khajoor With step-by-step photos 

These are quite a flaky, buttery, and mouth-watering snack. Today, I am gonna share an interesting snack with you that you have never heard of before. That amazing snack is known as a“Khajoor.

Confucius probably immediately comes to your mind, khajoor means dates, and palms. I am calling khajoor, not at all, my dear readers, it's a flaky and buttery snack in taste, as you take it in your mouth, it definitely will melt easily within a few seconds.

But to prepare this recipe will have to care for accurate measurements, which will be told to you next with step-by-step photos, so that you can clearly get it and make it at home. Keep in mind that always introducing a new experiment requires some effort for them, 

Certainly, that may be a bit hard, but gradually you will be able to do something new in your life; it doesn't matter if they belong to any field of life; however, this will be a new experience for you, but assure you that everyone will love to have it with tea or coffee.

                    

Khjoor is prepared with all-purpose flour, suji (semolina), sugar, ghee, and salt, then kept rubbing on the palm for 10 minutes till it turns to a crumbly texture right after kneading into a hard dough with very little water. Because if you knead soft, you will never be able to make crispy khajoor.

It's my family's version that used to be made by my grandmother and mother. It's not easy to make it is a bit hard but this snack can be kept in an airtight jar or container for a month. It's a great snack for tea, as it can remove even your interpretive hunger, so let’s begin. 

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Sift the flour into the bowl.

Add semolina, ghee, nigella, and sugar, and mix them together very well.

Till turns to crumble texture

Start kneading the dough with a little water, and keep kneading until the dough forms. 

Transfer the dough to the working surface, Knead it with the help of both palms.

Should be a bit hard to avoid kneading a soft dough. 

Wrap it with the plastic cling, and leave it to rest for an hour. 

Divide the dough into 3 equal-sized portions.

Roll out the one ball into a 1-cm-thick flat disc.

Make equal gashes at a distance of 1/2 inch.

Do separate each strip 

Line up the strips

  
Then set all strips according to the picture below.

Now cut into a diamond shape with a sharp knife or pizza cutter.

Place them on the plate/tray.

Heat the oil in the wok.

Put in the oil equal to 1 quarter plate at a time

Put khajoor in the medium-low heat oil.

Don't stir for a few minutes after adding khajoor to the oil; let it cook over medium flame for 2-3 minutes.

After 2 minutes, stir the khajoor around slowly, so that it can evenly cook from all sides.

Now you can see appearing nicely brown color on the khajoor crust. Once it gets golden brown, drain it from the oil.
Place them on a kitchen paper towel to remove excess oil

.

Now transfer them to the serving dish. Khajoor Nemki snack is ready to serve with coffee and tea.