Aloo Lauki Gosht Recipe ( Potato Meat Curry )

Aloo Gosht | Lauki Gosht | How to Make lauki aloo gosht with step-by-step photos 

Lauki Aloo Gosht is a delicious, aromatic, and healthy dish, flavored and easy to make. It can be thick or thin gravy; this curry, depending on your choice, you have always heard about aloo gosht,lauki gosht, but you rarely would have heard about this, so here I put both veggies with the meat with our specific traditional seasoning that is usually used in curries in my family.
                                      

I prepared beef with simple ingredients that were already shared in my previous post, by the name of basic meat curry. It is the base of every type of meat curry, in which you can add any type of veggies or lentils as well; you can also freeze it by making a separate packet. The main ingredients are meat,lauki, and seasoning and spices. 

Tips:
To enhance the flavor of this recipe, blend black cardamom and black peppercorns with 1/3 cup of fried onions to create a smooth paste. 

Add this onion paste when incorporating the fried vegetables with the roasted meat. 

Garnish the lauki gosht curry with fresh coriander leaves and green chilies. For a vibrant red color in the gravy, always use Kashmiri or degi red chili powder.

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

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To prepare aloo lauki gosh,t first cook the simple meat curry according to your style or from my recipe that has been given in my previous post. Take all ingredients and prepare them.

   

Firstly, fry the lauki with a little oil on a medium flame for around 5 minutes. Take them out and keep them aside.e

             

Roast the meat well until oil comes on top of it; put potatoes along with ground black spice powder and stir to mix well.

Then put Lauki and further stir to combine,e and at this stage adjust salt and black spice powder; now pour hot and boiled water into the curry. 

Bring it to a boil, cover the lid, and allow it to cook until the vegetables are cooked. 

Remove the lid,d then reduce the heat to low and simmer lauki aloo gosht for around 10 minutes. 

Transfer to the serving dish, and lauki gosht is ready to serve

Aloo lauki gosht is normally served with bagara rice and raita.

 
                                    

Chicken Spaghetti Recipe ( Staple Food )

                

Chicken Spaghetti Recipe || Chicken Pasta || How to Make Chicken Pasta with Step-by-Step Photos and Videos…..

Chicken Spaghetti Recipe or Chicken Pasta is a quite juicy, flavorful, and aromatic staple food that is most popular all over the world. This chicken spaghetti is made with tender, juicy chicken along with tomato, homemade spices, and herbs.

This is a quick-to-make meal on a busy day as it doesn’t take much time; veggies, protein, and grain all go in one dish. Making it a healthy and wholesome one without much effort

I love this dish because it’s the ultimate comfort food and one that the whole family will agree on.

                      

My Latest Video: Chicken Spaghetti:

Usually, this chicken spaghetti is served alone, but sometimes we enjoy this dish with GARLIC BREAD OR BUN BURGER. If anyone asked my choice, then I wanna eat pasta with a hot cup of my MASALA TEA

Recipe Note:

Spaghetti: Don’t cook the spaghetti for more than 7-8 minutes because spaghetti is mixed with masala and chicken; if we overboil, it becomes mashed while mixing with masala 

Chicken: It is seen that typically people cook chicken without bones to add to pasta or spaghetti, while my preference is to cook chicken with bones to make them juicy and tender. Bone sap comes from meat while it is being cooked. For this method, your pasta would be more tasty and juicy rather than dry and tasteless.  

Spices and Sauce: which type of spices you want to use is up to you. Here I used some basic and homemade spices and sauces. You don’t need to follow my spices if you are living in another country or have different weather, and you don’t eat spicy food.

Even then, if you wanna try my recipe as I cooked, you won’t disappoint this was made super tasty. I myself do not believe how tasty this is. My family appreciated me when they have eaten.   

                  

Veggies: I used some capsicum, spring onion, fresh curry leaves, green chilies, carrots, onion, and tomatoes. You can use red, yellow peppers, green peas, or Broccoli.

You may Like These:

Chicken Macaronis

Dry beef chili with macaronis

Chicken Shashlik

Spicy Noodles

Chicken Noodles Soup

Chicken Soupy Noodles

If you have tried this Chicken Pasta, 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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For detailed step-by-step recipes, watch my video!

                                    

How to Make Chicken Pasta?

Boil 1 liter of water in the wide pan/wok. Once the water comes to the boiling point, add oil and salt and stir to mix well. Next,t add pasta/spaghetti and cook for around 7-8 minutes. Once cooked, strain them out into the strainer and set aside.

                                       

Take another large-sized pan, add oil and heat it. Next, add onion slices and sauté them until translucent, then add spring onion and fry them together a little. Now add washed chicken and fry them with the onion till changes its color.

                                           

Keep frying on a medium flame, adding ginger garlic paste in between; add crushed green chilies. Keep stirring. Add tomatoes, yogurt, noodles maker spice, chicken powder, and tikka boti masala. Keep stirring until the oil is separate. 

                         

Add curry leaves and green chilies, mix, ix then add boiling water to make a tender chicken. en, Cover and let it cook for around 10-15 minutes on medium flame.

                              

Once cooked chicken add chopped capsicum and carrots. Stir-fry the veggies with chicken masala until oil comes on top.

                                         

Next, add boiled paste/spaghetti and keep mixing by adding spring onion, lemon juice, soya sauce, and butter till everything is incorporated. Now chicken spaghetti is ready to serve

                           

Serve hot immediately with garlic bread or gingerbread. 

                           

Beef Paya Nihari Recipe

Beef Paya Nihari || Nihari Recipe || How to make Beef Paya Nihari with step-by-step photos and video....

Beef Paya Nihari is a spiced flavored, delicious, and relishing dish, made with a combination of meat and trotters along with some basic spices. You can have both tastes together in a wonderful and wholesome recipe that goes well with roti and naan.

Nihari is a very popular and old recipe in Pakistani restaurants and households.s

Nihari is cooked in many variations such as nalli nihari and magaz nihari, which have already been shared in my earlier post; likewise, Paya curry is also a fully nutritious, tasty meal that is also beneficial for bones or any bacterial infections.

                     

Most people in Pakistan used to just eat paya or nihari. Neither is available in restaurants nor cooked at home, but for a few years the tendency has increased to cook together paya and nihari curry, a bit of a lengthy process but with fabulous taste. 

 

Paya nihari is a kind of broth cooked long over a low flame to attain its full flavors. Added with traditional spices and condiments, its aroma and flavors leave a lingering taste in your mouth for a long time.

               

My Latest Video: Paya Nihari:

 

Here we have also told you how to cook paya from the basics of cleaning it, so that there is no unpleasant odor in your curry.

I used beef Paya along with meat in making curry. You can cook with mutton paya;  the rest of the ingredients will remain the same.

Do try this wonderful recipe, and you will love to make it again and again.

By the way, you can also check out the mutton Siri Paya recipe on my blog

So let’s begin 

If you have tried this Beef Paya Nihari 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 make this recipe,e firstly wash the paye with flour. To this, rub paye with flour and water.

      

Rinse paye under running water; this method removes the odor and goes away, besides removing hairs.

                     

  

Take all ingredients and prepare all veggies.

                  

Take a muslin cloth and place all whole spices in the center of the cloth and tie it with another muslin strip or thread; set aside.

                               

In a medium bowl, combine yogurt along with all powdered spices; stir to mix well. Set aside.

                 

In a pot/pressure cooker, pour water along with washed paye, ginger garlic paste, and potli (bag)

                        

Add turmeric powder, stir to mix well, and bring it to a boil. Now cover the lid and let it cook until well-boiled 

                             

Take another medium-sized pot, heat the oil, and sauté the onion until translucent. Then put the beef pieces.

Fry them with sautéed onion until changes colour_Now add ginger-garlic paste.

  

Keep frying for 1-2 minutes, then add spiced yogurt to the meat. Roastt the meat with masala until oil comes on top. Then pour water.

      

Further, stir to mix. Bring it to a boil and cover the lid. Cook it until the meat is tender.

                  

Once the paya is boiled, take out the muslin bag by squeezing it and discarding it, as well as take out all the paya from the soup.

                

When the meat is tender, take it out from the masala and place it on a plate.

             

Put boiled paya into the masala and roast the paye for 3-4 minutes.

                        

Now all masala with paye put into paya soup and cook the beef.

                

Stir to mix well, then bring it to a boil.

                                

Dissolve the cornstarch with a little water.

                    

Keep on stirring by pouring dissolved cornstarch into the paya soup. Towards the end, sprinkle garam masala and further stir to mix. Allow to simmer over low heat for 10-15 minutes.

                

Turn off the flame and remove it from the stove. Paya nihari is ready. 

                 

Transfer to the serving bowl/plate. Garnish with coriander leaves, lemon wedges, and green chilies.

                

Serve hot with naan, chapattis, and garnishing ingredients.