Yummy Traditional : Non Veg

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Aloo Gosht Recipe

Sana Rasheed Thursday, August 15, 2024 Add Comment

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 always heard about aloo gosht,lauki gosht but rarely would have heard about this, so here I put both veggies to the meat with our specific traditional seasoning that usually is 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 freeze it by making a separate packet, main ingredients are meat,lauki, and also with seasoning and spices

Tips:

To enhance the taste of this recipe blend black cardamom and black peppercorn with 1/3 cup of fried onions and make a smooth paste
Put onion paste at the time of adding fried veggies to the roasted meat
Garnish also lauki gosht curry with fresh coriander leaves and green chili
For bringing red color to gravy always use Kashmiri/degi red chili powder

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To prepare aloo lauki gosht 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 all ingredients

make-the-powder-of-black-pepper-and-cardamom

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

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 and at this stage adjust salt and black spices powder, now pour hot and boiled water into the curry

add-hot-and-boil-water-into-lauki-aloo-gosht-curry

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

bring-it-to-boil-and-cover-the-lid-of-curry

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

Transfer to the serving dish and now also lauki gosht is ready to serve

Aloo lauki gosht is normally served with bagara rice and raita

Handi Kabab Recipe

Sana Rasheed Friday, July 05, 2024 Add Comment

Handi Kebabs | Kebab Handi || How to Make Handi Kabab Recipe with step-by-step photos

Handi Kababs are normally pan-fried, grilled, or dunked into a deep fryer. But this recipe breaks away from the norm and calls for a handi, as it holds up to heat extremely well and enriches the meal cooked in it with a delicious earthy flavor. Things are turned up a notch as Tarka is added to the cooked kebabs and we recommend serving up this unique dish in the handi itself, mouth-watering kebabs recipe with gravy, it's a different version as compared to other traditional kebabs

I have been doing experiments in my kitchen whether they are routine meals, baking, or any BBQ recipes but always try my level best first, I do it myself and then share it with all if I fail then try and try again nevertheless, the ingredients are wasting, not care but practically

I do it first so that it doesn't get the desired result then at least would get me the chance to rectify my mistakes which are usually human errors, and this thing came my experience that humans must have made mistakes in their lives I believe no one human is out of errors no one is perfect, everyone does a mistake and the person is wise who learns from own mistakes

As I told you before my kitchen is my lab where I put my experiment daily, I am still is on the learning process sometimes I felt whole life is less for learning a lot, my aim is not to get you bored, but there is no harm to share own thoughts with others so I did today, I just don't come to share my recipes with all I want to share thoughts, experiments, and experiences,

I know you people will think about it what's the connection between my recipes and my thoughts am I a philosopher? not at all Maybe you get bored, but actually, such thoughts came from my recipes with lots of experiments when I tried and learned in my kitchen and many times lost my hopes of doing something new in my life, in short, I just want to say if you first time get fail, never give up keep trying, so here I end my talk with this discussion and let's go to back on the recipe

This is my own handi kabab version of the perfect recipe I tried many times now Alhamdulillah I can share it with all.try out this recipe to believe in this, so let's begin
Note: each and every recipe in detail with an ingredients list always will be found in the below instructions
Tips:

Using meat is better than mince for making kabab
Make sure your meat is completely dried out before goes into the food processor
Ground meat should be tight so that your kabab couldn't shred
If you want to make a more delicious handi kabab then must be used desi ghee in gravy
This thing enhances the taste of the recipe
Use fresh gram flour and dry roast it for 2 minutes
Fresh cream can make your kabab more delicious than tetra cream
Using clay handi brings the earthy flavor to your recipe

If you have tried this Handi Kabab 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 first we wash the meat thoroughly under running water and cut it into small pieces

Take all ingredients and prepare all veggies

Heat the charcoal

Dry roast the gram flour on low heat for 2 minutes

In a medium bowl add yogurt along with powdered spices stir to combine well set aside

Put meat pieces along with veggies and spice then grind them together for a minute

Now squeeze fresh lemon juice and further grind them

Then add the remaining ingredients to the mince

Chop them together in a food processor till turn into a fine and smooth paste

Transfer ground meat to the mixing bowl, place a steel/aluminum bowl in the center of the kebab meat, then put heated charcoal drop a few drops of ghee/oil over the charcoal then cover it properly to give a smoky flavor for a minute and keep in the fridge for 30 minutes

Divide the equal portions of the meat dough and give it into oval kabab shapes

Place all shaped kababs on a tray or plate

Take a frying pan to add ghee and heat it on medium flame, shallow fry all kababs on low-medium flame until golden brown color from both sides

Fry all remaining kebabs and shift to another plate or tray keep aside

Now take a clay pot( handi) or pan, add ghee in the pot and heat it well, then put onion slices to the ghee and saute them for minutes then put ginger garlic paste and fry with onion for a minute on medium flame

Reduce the heat and pour spiced yogurt, stirring to combine well keep on stirring by adding tomato puree on medium flame

Let them cook for 5 minutes or until oil is separated from the masala ( spices), splash some water on the cooked masala, and bring it to a boil

Then place all kebabs carefully on top of the gravy, squeeze fresh lemon juice along with sprinkled garam masala coriander leaves and green chilies, and simmer them for another 15 minutes on low flame

Handi kabab is done, transfer to the serving clay pot or another dish and garnish with coriander leaves, green chilies, and lemon wedges

Now ready to serve with naan,rumali roti or chapati, and raita....

Anda Chana Recipe

Sana Rasheed Tuesday, June 25, 2024 Add Comment

Chana Anda Masala| Chole Masala | How to Make Chana Masala with step-by-step photos.....

Chole Masala is aromatic and flavored chana and curry, literally mixed spice also known as Chorley, As one of the most popular dishes in the world, both in and out of India and Pakistan, it is a dish originating from the Punjab side, Chickpeas cooked in a spicy and tangy tomato-based sauce—is the kind of dish that stirs passions in the recipe, my version might not taste like your elders like a grandmother but I promise it tastes damn good

The main ingredients are a variety of chickpeas called chana, chickpeas typically include onion, chopped tomatoes, coriander seeds, and ginger garlic here I did a variation with a different type of blended spices along with boiled eggs and mashed potato, so let's begin

If you have tried this Anda Chana 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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To prepare this recipe first rinse chickpeas thoroughly then soak them in water by adding baking soda overnight or at least for 8 hours minimum

Then drain out all soaked chana from the water right after take a large capacity pot and put all chana in the pot with enough water quantity, Bring it to a boil and remove all scum on top of the surface and cover the lid

remove-the-scum-on-top-of-surface-of-chickpeas

Cook for around an hour and if you are using a pressure cooker then 25 minutes is enough to cook well, Drain all boiled chickpeas from the water and reserve chana water for later use

Note, you can use canned chickpeas as well

Meantime start preparation to make masala for use in chana for it gathers all the whole spices like cumin, black peppercorn, cloves, mace, cinnamon stick, green cardamom, black cardamom, and bay leaf. Put them together on the low-heated pan then slightly dry roast them for 1-2 minutes over low-medium flame

Put all roasted spices in a grinding jar and grind well to a fine powder keep aside...

Boil the potato in a saucepan and mash it set aside

Boil the eggs and fry them with a little oil for 2-3 minutes over low-medium flame

Take a medium pot and heat the oil/ghee and put onion and saute them for around 5 minutes, saute until translucent

Put tomatoes and cook them with onion, Cover the lid and cook onion with tomatoes for 3-4 minutes on medium flame

Once tomatoes are soft

Add ginger-garlic paste, fry them with masala till aroma arises, then add all dry spices

Cook masala on medium-low flame, Until oil, is separated from the masala

Add chickpeas to the pot and stir to mix well, Then put roasted masala in chana

Pour chana water that we had reserved for use later, give a good stir to combine well, and mash a little with a wooden spoon

Now add boiled and mashed potato to the chana masala

Stir to mix well, bring it to a boil then add chicken powder

Cook it further for around 5 minutes, Toward the end add baking powder and boiled eggs, stir well then cover the lid, and allow to simmer for around 5 minutes further

Chana anda masala is ready,serve hot

Transfer to the serving dish and garnish with coriander leaves and green chilies as well as you can vary with garnishing oil as desired

Chana Anda Masala can be served with tandoori, naan, and chapatis

Aloo Gosht Recipe

Handi Kabab Recipe

Anda Chana Recipe

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