Yummy Traditional : Non Veg

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Homemade Stock Recipe

Homemade Stock Recipe | Homemade Chicken Stock | How to Make Homemade Chicken Broth with step-by-step photos

Homemade Stock is known as a flavored and aromatic Yakhni that is used as the base of many recipes, such as Chinese dishes, soup, pulao, etc. It has a delicious flavor and is wonderfully nutritious. Once you learn how to make homemade stock, you will be hooked for life, just like stock.

Here I am giving both veggie and non-veggie stock. Just keep in mind, this is actually very simple and easy to do while you prepare other food or go on with your day. A better choice than store-bought stock is pure and hygienic, so you can store more than a month for later.

To prepare chicken stock, use chicken with bones, including some additional whole spices. Likewise, to make veggie stock, you just have to skip the chicken and chicken powder as well as add 1 more additional spice, so let's go below what I have explained

Note: After cooking the stock, just mix 2 pinches of lemon color to bring a bright and beautiful color to the stock, so let's begin

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Thoroughly wash the chicken under running water and set it aside.

Take all ingredients and prepare all the veggies that are required in the recipe.

Pour 1 jug of water along with the chicken pieces, and bring to a boil once

Now add all the whole spices to the chicken, stir to mix well, and add the remaining whole spices.

Bring it to a boil, then cover the lid and allow to cook for around 30-40 minutes on medium-low flame; keep on stirring occasionally.

Take another deep pot/pan, pour water, bring it to a boil, then add all spices to it. At this stage, you can add tomato and spinach as well, and stir to mix well further.

Cover the lid and allow to cook for about 30 minutes on medium-low flame.

Now strain both stocks through a strainer; mix lemon juice in the veggie stock.

Both stocks are ready to use in a recipe. At this stage, you adjust the salt and add lemon yellow food color, stirring to mix well.

You can store it in a bottle/jar or container for up to a month.

Ridge Gourd Curry Recipe ( Taurai Ka Salan )

Sana Rasheed Add Comment

ridge gourd recipe with step by step with photos

Ridge Gourd Curry || Turai Sabzi Recipe || How to Make Turai Curry with step-by-step photos

Ridge Gourd Curry is a delicious combination of veggies and meat. Simple with a thick, spiced sauce, I tried cooking ridge gourd (turai) with mutton keema (minced mutton) yesterday; we call it turai keema to have with boiled rice for our dinner. You can have it with chapati and Naan; both recipes have already been put in my previous post.

In my family, my mother and my grandmother had been cooking Turai Chana Dal, Turai Anda, Turai Bhujia, but never experienced meat or mince.

So I keep on changing the turai keema recipe as per convenience. Certainly, my own version worked in the Turai Keema recipe. Inshallah, I hope you people will try it at home with my style or ingredients; you feel the difference. I always try my best that simplicity should be seen in my cooking because naturally, I am simple and love simplicity in everything.

To prepare this recipe, first cook ground mince with spices, and separately prepare turai, then combine together. So let's go ahead and see how to cook Tasty Turai Keema Recipe

Note: You can adjust the measurements of the recipe according to quantity; you can even add less or more to taste

Firstly, rinse the keema under running water and set aside
Peel and cut all ridge gourds (turai); rinse thoroughly, and set aside
In the grinder jar, put black peppercorns and black cardamom, and then grind them well till turn into a fine powder

Cut ginger and garlic and grind them together until smooth texture
Grind or chop green chilies. You can grind green chilies with ginger-garlic paste as well. Chopped onion and tomato. In the grinder jar, put coriander and cumin seeds
Grind them coarsely

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Heat the oil in the pot, then add the onion; sauté it on a medium flame for 2 minutes.

Add ginger, garlic, and green chilies; stir them well for 1 minute, then add chopped tomatoes and let it cook until tomatoes are soft.

Now add ground meat/mince.

Keep on stirring till changes its color.

Now add spices and stir to mix them well.

Add salt and keep stirring for 2 minutes over medium-low heat; now pour a little water.

Let it cook over the low-medium flame; once the water dries out, transfer to the plate.

In the same pot or separate, as you like, pour a little oil, then add cumin seeds, and let it crackle for a few seconds

Now add ridge gourd, mix them well, then add ground spice powder along with some salt.

Stir to mix them well, cover the lid, and let it cook over medium heat.

After 10 minutes, remove the lid, mash the turai with the wooden spoon, and cook it until well combined.

Now add cooked mince to the turai, and stir to combine well for 2 minutes over medium heat.

Then pour some water and stir to mix well. Allow it to cook for another 10 minutes; now simmer it for 2-3 minutes on very low heat, until oil is separated.

Now tasty turai keema is done; transfer to the serving bowl and serve it with boiled rice and chapattis, naan.

Dhaba Style Aloo Keema Recipe

Sana Rasheed Add Comment

Dhaba-Style Aloo Keema Recipe OR Aloo Keema Dhaba Style OR Aloo Keema Curry Step-by-Step Video and Photos

I love Aloo Keema Dhaba Style! This savory curry is made with ground meat, potato, tomato, and a blend of essential ingredients that give it a delicious, aromatic flavor. Although some people have said that dhaba-style food is not healthy and is prepared in an unsanitary way,

I enjoy cooking it at home to ensure that it is prepared hygienically. This way, I can still enjoy the satisfaction of eating delicious food while knowing that it is made safely and healthily.

My mother used to cook aloo keema in her own unique style, which was absolutely delicious. Her curry was so tasty that I can never forget the taste of her cooking. Even though I've tried to replicate it, I still fail to cook aloo keema like her. Although I've had dhaba-style aloo keema, it still doesn't compare to my mom's cooking taste. Regardless, I continue trying to cook it in my own style.

My Latest Recipe: Dhaba-Style Aloo Keema:

I have shared various versions of keema recipes, including Keema Matar, Keema Anda, Keema Masoor Biryani, Keema Aloo, Keema Karela, Minced Stuffed Pepper, and Keema Chana Dal.

Have you tried the Aloo Keema Recipe? If so, please rate it. Additionally, feel free to follow me on social media to stay up-to-date on my latest culinary creations.

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For detailed recipes, watch my video!