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 few 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!
Like Our Videos? Then follow and subscribe to us on YouTube for the latest Recipe Video updates.
Firstly, wash the meat very well under running water so that blood can be removed from the meat.
Rinse and chop onions, ginger, and garlic. In the grinder jar, put onions, ginger, cloves of black cardamom, and black peppercorns, and blend them well until a smooth paste.
Take a separate bowl, put the beef in it, then add the onion paste, mix them well, and keep them in the fridge to marinate for around 30 minutes. Meantime, boil water in the saucepan to add the grail.
Note: You may have noticed that I always use boiled and hot water for cooking. The reason is that when you add plain water to the curry or rice, cooking will stop immediately, and you can’t get the actual result that you want.
After 30 minutes, place the cooker on the stove, then add oil, heat it, put marinated meat into the pot, and keep stirring until the oil separates.
Then add 1-2 cups of boiled and hot water. Bring it to a boil, then cover the lid for 30-40 minutes on medium to low flame until the meat is tender. If you see the water in the gravy dry up over a high flame.
Note: There isn’t much gravy in this recipe like other meat curries. Right after squeezing lemon juice, add black pepper and grated ginger. Simmer it for 2-3 minutes on a very low flame.
Mango
Ice-cream| Homemade Ice-cream || How to Make Mango Ice Cream at Home with Step-by-step Photos and Video
Mango ice creamis a rich, creamy, and sweet frozen dessert that is the
most popular during the summer season or even after summer_there are many flavors
of ice cream available easily in every second shop/store in Pakistan. There was a time when people used to go to ice cream parlors to eat and buying, and it became even more costly
But now this trend is almost finished just because most people enough aware that they can make ice cream or kulfi at home within their budget, and
where just two people were eating ice cream right there, now all family members can eat ice cream by making it at
home on a minimum budget
No hard and fast rules to making ice cream at home
quite an easy and simple method, and putting in the desired flavor is up to you
My Latest Mango Ice-cream Recipe:
So here I made mango ice cream with a few
ingredients, you can add the flavor of your choice, such as vanilla, pistachio, or chocolate
InshaAllah, I will share all the flavors one by one, but the problem is that currently we are facing electricity problems in Karachi, plus
in so hot weather, think about how much we are suffering anyway, but try my best to I could post those recipes that are related to the summer season
If you have tried this Mango Ice cream Recipe, don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!
Like Our Videos? Then, follow
and subscribeto us on YouTube to get the latest recipe video updates.
Ingredients:
Mango:
To make delicious mango ice cream, start by selecting a sweet mango. Dice the pulp of the fresh mango and blend it into a puree without adding any water; the amount of puree should be double that of the cream you use.
Cream:
For the cream, opt for good-quality whipped cream to achieve the best results. Ensure that the cream is well-chilled before you start beating it. For optimal texture, the cream should achieve soft peaks; if it becomes too stiff, it may lead to an icy texture in your ice cream.
Condensed milk:
As for condensed milk, you can either make it using a recipe shared in a previous blog post or purchase it from the market. If you prefer, powdered sugar can be a substitute for condensed milk.
Mango essence:
Mango essence is ideally used in this recipe, but if you don’t have it, vanilla essence works as a good alternative.
Food Color:
Lastly, yellow food color is vital for the recipe. Use liquid drops instead of powder, as the powder can impart a bitter taste. A few drops should suffice; adjust according to your preference for color, but keep in mind that too much can make it overly dark.
Recipe Tips:
When making ice cream in Pakistan, it's best to use either whipped cream or dairy cream. I recommend using dairy cream with a fat content of 25%.
Adjust the amount of condensed milk based on the sweetness of the mango pulp you are using. If you opt for canned mango puree, modify the sugar content according to your taste preference.
Avoid adding water when blending the mango pulp. For this ice cream recipe, I have used cream with 25% fat. The best mango to use is sweet, ripe, and aromatic varieties, such as Seenri.
Once you've combined the mango puree with the whipped cream, do not mix for too long—stop mixing as soon as the ingredients are well blended.
To prepare mango puree, peel the mango and dice
the pulp of fresh mango into chunks. Blend it into a smooth puree without using
any water. Or you can use canned mango puree. Mango puree is ready.
Take a large-sized bowl to add chilled cream
and start beating the cream with the help of an electric beater on medium speed
Keep beating till the cream has reached soft peaks
Now add condensed milk and mango puree and mix well with a spatula until everything is incorporated
At the end, add mango essence and yellow food coloring.
Stir to mix them up with a spatula
Take an airtight container, transfer half the quantity of the mango mixture into the container, tap it down a little, then add mango chunks over the ice cream batter
Add a second layer of ice cream batter over the chunks and place some chunks again over the batter. These chunks will enhance the taste of the ice cream bite.
Cover the lid tightly with cling wrap to prevent ice cream from crystallizing. Then, close the lid and refrigerate for at least overnight or for 12 hours.
After 12 hours or overnight, take the ice cream container out of the fridge. Leave it on the slab for a while, then remove the cling wrap from the top
Then wet the scoop in warm water, and scoop out the ice cream into the serving ice cream glass
Homemade Falooda Sev | Falooda Sev || How to Make Falooda Sev with step-by-step photos.
Falooda Sev is a perfect recipe to try homemade cornstarch
noodles, popularly known as Falooda noodles/sev is a must-try recipe on the
hot summer days to make Kulfi Falooda, ice-cream falooda. Kulfi Falooda is my favorite frozen dessert. I tried to look for Falooda
noodles here in many stores but could not find any.
So, at last,
I searched Google to find the recipe forHow to Make Falooda Noodles at Home,
and I found this easy recipe and
immediately tried it. Frankly, it just takes a few minutes to make the Falooda
Sev or noodles at home, and I was wondering why I haven’t tried them
before.
Now,
whenever we crave Kulfi Falooda or ice cream Falooda, I just keep all the ingredients
ready a day before and make Falooda noodles on the day of serving, and we are
all set to enjoy.
Don’t just go by my words; try it yourself, and then you will
never buy these noodles from the store ever again. My next recipe is more likely kulfi falooda, so stay tuned....:)
So let the go-ahead to know how to make this easiest recipe at home.
Tips:
You have to stir the mixture quickly without any single-second break to avoid sticking on the pan or making lumps
Make noodles/sev while the dough is still hot.
Make sure the water is ice cold when dropping noodles in it.
The noodles can stay fresh for two days in the refrigerator.
I used a sev maker, which consists of thin holes; if you don’t have one, you can use any ketchup plastic bottle or pasta maker
If you have tried this Falooda Sev Recipe, don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!
