Yummy Traditional : Non Veg Page Not Found - Yummy Traditional
Showing posts with label Non Veg. Show all posts
Showing posts with label Non Veg. Show all posts

Gurda Masala Recipe (Beef Kidney)

                       
beef gurda masala recipe with step by step photos and video


Gurda Masala Recipe | Gurda Curry | Beef Kidney with Step-by-Step Photos and Video.

 

Gurda Masala is a robust and flavorful gravy-based dish that makes for a delightful non-vegetarian meal, perfect for pairing with parathas, steamed rice, or traditional bagara rice. This dish showcases the distinctive flavor of beef kidneys,

 

These are frequently paired with liver or heart in many recipes. However, I personally prefer to focus solely on the kidneys in my version of Gurda Masala, as I find their texture and taste to be richer and more enjoyable. 


In this recipe, I’ll demonstrate how to prepare Gurda Curry, specifically with beef kidneys. However, you have the option to substitute mutton or lamb based on your personal taste preferences. 

                                    
beef kidney

This dish is inspired by my family's treasured traditional masala, which elevates the flavor profile to unmatched levels. After watching countless cooking videos on kidney masala, I can confidently say that none compares to the distinctive taste of our family recipe.

 

And I’m thrilled to share it with you. As you prepare this dish, you’ll notice a significant difference in the flavors, which arise from a carefully curated blend of spices. Key ingredients include black cardamom, black pepper, a hint of cumin seeds, red chili powder, and a touch of turmeric. Let’s dive into the details! 

For a detailed recipe, watch my video where I explain the steps one by one.

                                  

gurda masala recipe


My Latest Gurda Masala Video:


Main Ingredients: Kidney:

It's crucial to use fresh kidneys for this recipe, as they ensure that the dish is not only tasty but also free from any unpleasant odors or flavors. If you have access to mutton or lamb kidneys, or even camel kidneys in the Middle East, those can be excellent alternatives.

Ginger Garlic Paste:

Fresh ginger and garlic are essential in this dish. Whether you choose to finely ground them or leave them coarsely chopped, their freshness greatly enhances the overall flavor. Avoid using stale ginger garlic paste, as it can give the dish an undesirable taste.

Oil:

The choice of oil can impact the final flavor of the dish. While you can opt for mustard, olive, or canola oil, I strongly recommend using high-quality oil; it not only enhances flavor but also helps maintain a lower cholesterol level.

                              
kidney masala

Onion:

You may use either white or red onions based on availability; however, I find that red onions add a superior flavor to the dish. If you can get your hands on red onions, it’s worth the choice.

Yogurt:

Yogurt serves as a key ingredient by neutralizing any unpleasant odors associated with meaty dishes. I always prefer using homemade yogurt as it has a fresher taste compared to store-bought varieties.

                       

kidney masala

Seasoning:

To make the Gurda Curry exceptionally flavorful, a special powder made from a blend of three whole spices is essential. Unlike many recipes

I don’t use garam masala in this dish, relying instead on a few essential spices along with the unique whole spice powder.

You Might Like This:

Chicken Kaleji Pota

Dhaba Style Tawa Kaleji

Bhuni Kaleji

Kaleji Fry Masala

Ojri Curry  

Have you tried Gurda MasalaFeel free to follow me on

social media to stay up-to-date on my latest culinary creations.

Facebook 

Instagram

Pinterest

Youtube



Like Our Videos? Then, follow and subscribe to us on YouTube to receive the latest Recipe Video updates. 


gurda masala

How to Make Gurda Curry? 

Step 1:

Begin by carefully cleaning the kidneys. Cut them into manageable pieces and soak them in a mixture of salty water and vinegar. This step is vital, as it helps remove any unpleasant odors.

Peel and slice the onions, keeping a portion aside for later use.

Grind the black cardamom and black pepper into a fine powder, creating a fragrant base for the dish. 

                       

beef kidney

In a large wok or pan, heat oil over medium heat. Add the sliced onions and sauté them for about 2-3 minutes until they start to turn transparent. 



Remove half of the sautéed onions to use later.


beef kidney

Add the cleaned kidneys into the wok and fry them until they turn a faint white color. This step is crucial for ensuring they remain tender and absorb the spices well. 


                                              

kidney curry

Introduce ginger garlic paste to the pan, stirring gently to combine. 

                  

gurda masala recipe



Then, add in the red chili powder, crushed coriander, turmeric, and salt, continuing to stir until the kidneys are well-coated and aromatic. 

                              

beef kidney

Next, add the yogurt along with the reserved sautéed onions, the ground spice powder, and Kashmiri red chili powder. Mix everything thoroughly to ensure the kidneys are enveloped in the rich spices. 

                                        

beef kidneys

Once well-mixed, add water to the skillet to tenderize the kidneys. Bring the mixture to a boil, then cover it with a lid and let it simmer for about 30 minutes, or until the kidneys are soft and cooked through. 

                           

kidney curry
kidney curry

After 30 to 40 minutes, remove the lid and gently stir the curry. Check the tenderness of the kidneys by piercing them with a sharp knife. 


If you prefer a more gravy-like consistency, add an additional half cup of water and let it simmer for another 10 minutes on very low heat.

                                                                

gurda masala

Once everything is perfectly cooked, your Gurda Masala is ready to be served. 


                              

beef kidney


Transfer it to a serving bowl


                            

gurda masala


 And enjoy it with zeera rice, freshly made naan, or warm chapatis for an authentic meal that is sure to impress!

                            

kidney curry



Ojri Recipe (tripe)

                                                                        
Ojri recipe with step by step photos and video



Ojri Recipe ||  Tripe Recipe || How to Make Butt Recipe With Step by Step With Photo and Video

Orji Recipe is quite a delicious, spicy, and mouthwatering non-veg recipe made with beef or mutton belly by cleaning from inside and outside. A large number of people don’t like to eat but rather feel disgusted. Whereas if you cook the ojri also called butt by cleaning and well roasting with masala, it becomes so tasty and goes well with BOILED RICE, ZEERA RICE, and NAAN

I grew up eating this delicious beef butt (ojri) curry with rice. Personally, I love to eat. I never eat mutton ojri nor wanna eating just because they are too thin and have weird skin that makes me feel nauseous.

First time I am sharing this ojri (butt) recipe. Hopefully, whoever likes to eat butt (ojri) would like my recipe because I made it in a very short way, and it is easy to make. Though this video that I am sharing is short, I will soon share a long video in which I prepared a butt curry.

       
                                        
ojri recipe tripe

My Latest Video Ojri Recipe:

     

Some Tips For Ojri:

Buying Ojri: I have already bought neat and clean ojri from the butcher's shop. I just wash them (ojri) with warm water, but if you don’t get clean butt (ojri) from your area or butcher shop, then don’t panic. I will tell you a method cleaning ojri  

Beef Ojri: Always try to buy the thick ojri rather than the thin. It tastes great and makes it tender and juicy. Whilehin ojri doesn't give the perfect result and taste

Warm the water, apply some wheat flour over the ojri, and let them remain for 10 minutes. Wash it very well by using warm water and clean all fat from the butt (ojri). Ojri is ready to cook.

Mutton Ojri: Though I never cooked mutton ojri, I won’t say you don’t buy or cook it by choice, so here I can tell you how to clean mutton ojri.

Heat the water with a little salt in a Broad Pan/Wok: first, cut out a big piece of mutton ojri and put the pieces one by one in the hot water. (Keep remembering the stove flame is turned off when you are putting butt pieces in water)

Take out the ojri piece and clean the skin with a sharp knife. It would clean immediately, but mind it, the water should be hot enough.

Use Fresh Ojri: Try to buy fresh ojri and avoid buying stale ojri as ojri easily rotten and gets stinky and never goes away even if you cook it.

Tips for Cooking Ojri: Roasting Ojri with Masala for 10-15 minutes. Aey of aromatic and flavored ojri curry, as the unpleasant odor of ojri goes away with well-roasted techniques. I have shown in my video when oil comes up and Ojri turns beautifully roasted by look, then I pour water. You are to follow my tips to make delicious curry.

Yogurt and Ginger Garlic Paste: Use unsweetened yogurt and fresh ground ginger garlic paste. They are all agents of getting rid of the smell and bringing taste to the meal.

Cooking tip: Cook ojri in a heavy-bottom pot as ojri takes time to be tender. If you use a thin-bottom pot, your ojri quickly burns after drying water. For best results, use a pressure cooker to make tender and juicy curry. In case you don’t have a pressure cooker or you are a bit scared using this, then you can make ojri in a heavy-bottom pot for around 2 hours on a medium flame until tender.

                                                                        
ojri recipe




You Might Like This:

Dal Gosht

Bones Broth

Katakat Recipe

Chicken Malai Boti

Authentic beef Rosh


If you have tried this Beef Ojri Recipe, don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

Facebook 

Instagram

Pinterest

Youtube 

                


Like Our Videos? Then follow and subscribe to us on YouTube to get the latest Recipe Video updates.

For detailed recipes, step by step, watch my video!

                                                

beef ojri recipe


How to Make Ojri Recipe?

To make ojri curry, first wash the ojri (butt) with wheat flour as I told you above in my tips. And cut into medium-sized chunks.set aside

                                

ojri recipe

 Take a pressure cooker and combine all ingredients such as oil, chopped onion, washed ojri (butt)ginger garlic paste, salt, Kashmiri red chili powder, red chili powder, turmeric powder, black pepper powder, crushed coriander powder, tenderizer powder, and yogurt in a pot

 .                                                     

one pot meal

Roast the ojri with all the masala until oil comes up. Once the oil is separated 

                                                               
how to make ojri recipe

Then pour hot water into the ojri. Bring it to a boil, then close the pressure cooker lid. Af After the whistling, cook the butt (ojri) for around 30-40 minutes on a medium flame.e 

                                  
one po meal

For precaution, let the pressure release naturally, then remove the lid towards the opposite side of you to escape steam over your face and hands.

                                                                          


Now begin to stir the ojri masala over a low-medium flame by adding green chilies,kasuri methi,garam masala, and chopped coriander leaves.                            

how to make tripe recipe

Stir well and 1/add 2 cups of water. Then bring it to a boil. You keep the gravy consistent by your choice, simmer for another 10 minutes on a very low flame 

                              


Transfer to the serving dish/bowl or plate

 .                                      

butt ojri recipe

Butt (ojri) is ready to serve with RotiRice, and Naan.

.
                                                                        




Bombay Biryani Recipe | Mutton Biryani



Bombay Biryani A world-renowned Indian dish,” Bombay Biryani” is Spicy, hot, and flavorsome rice layered with lamb or chicken with potatoes. Bombay Biryani is a classic Southeast Asian meat and condiment pulao (rice) dish
Biryani takes time and practice to make, but is worth every bit
of the effort, 

Long-grained rice like basmati flavored with exotic spices such as saffron is layered with lamb, chicken, fish, beef, and mutton cooked in a thick gravy is layered with some spices and then covered with the lid to cook more on simmering over low heat.
                   
bombay-biryani-recipe



The taste is a little mild compared to other types of biryani, like Sindhi biryani, Hyderabadi Biryani, or chicken biryani. Traditionally cooked in layers of basmati rice and marinated chicken, along with potatoe, in classic biryani spices.   

But here I did variation and cooked in my own style with mutton meat instead of chicken, nor did I add potatoes to this recipe because potatoes don’t taste good in tasty nowadays, so I have to skip, but if you want to add, you can. This Tasty and simple Biryani is usually served with mixed vegetable raitaonion salad, along green sauce
So, give the go-ahead to know how to make the Bombay biryani Recipe

Recipe tips:
  1. To prepare this recipe, you cook the first rice for about 2-3 hours before layering the biryani
  2. If you do not make sure that you can handle basmati rice, then you can use sella basmati rice instead of long-grain basmati.
  3. If you are using chicken meat, don’t add water to cook. Korma chicken meat is so fragile can easily shred after being mixed with rice.
  4. Always use a large capacity pot for cooking biryani; your rice grains won’t break.
  5. At the time of boiling rice, add 1 tsp white vinegar so they won’t stick to each other.        
bombay-biryani

If you have tried this Bombay Biryani recipe, don’t forget to rate it. You can also follow me on social media to see what’s latest in my kitchen!

Facebook

Instagram

Pinterest

Youtube

                       


                                 
                        

Like Our Videos? Then, follow and subscribe to us on YouTube to get the latest Recipe Video updates.



ingredients-of-biryani

    Firstly, rinse the rice and soak it in warm water for at least 2 hours. Rinse the mutton under the running water. Take all ingredients and prepare them.


    wash-rice-and-mutton-under-the-running-water
    chop-onion-and-ginger-garlic
    chop-lemon-and-coriander-mint-leaves


    Dissolve the food color and saffron in a little warm milk set aside.


    soak-food-colour-and-saffron


    Whisk the yogurt and add biryani masala powder, then mix well and keep aside_Fry the onions for garnishing.


    mix-yogurt-with-spices
    fry-the-onions


    Firstly, in the pot, add all the whole spices and salt. Bring it to a boil, then add drained and soaked rice. Cook the rice until about 75% done, then drain it out through a colander and pass it through the cold water.


    cook-the-rice-for-biryani
    cook-the-rice-about-75%


    Leave the rice under the running fan for 2 hours.s


    keep-under-the-fan



    Meanwhile, heat the ghee in thecookerer then fry the onion slices, fry the onions till they turn brown, then put the mutton pieces.

    heat-the-ghee-and-fry-the-onions
    fry-onion-till-turns-into-brown-colour-then-add-mutton


    Fry the mutton till it changes color, then add ginger garlic paste along with spiced yogurt and stir to combine well.


    fry-mutton-till-changes-its-colour-then-add-ginger-garlic-paste
    put-yogurt-with-biryani-spice-mixed

    Now add tomato slices, and roast the mutton pieces with the spices till the oil is separated. 
     

    keep-stirring-by-adding-tomatoes
    roast-the-mutton-with-onion-spices-till-oil-comes-on-top

    Pour hot and boiled water into the mutton korma, bring it to a boil, then close the pressure cooker lid and allow it to cook until the meat is tender; it will take around 20 minutes maximum. 


    add-hot-water-in-mutton-korma
    cook-the-mutton-around-40-minutes


    In the large-capacity heavy-bottom pot, place the first layer of meat and rice on top of the korma, lay the layer of tomato slices and lemon slices, sprinkle some fried onions on top of the rice, then again spread mutton korma over the rice for the second layer.


    layer-the-biryani
    place-some-garnishing-on-top-of-rice


    Spread the second layer of rice on top of the mutton korma, then sprinkle the remaining garnish along with drizzling some food color and biryani essence. Cover the lid and steam on high heat, then reduce the heat to low and simmer it for around 10-12 minutes., Remove from the heat and leave it for 15 minutes to cool down. 


    spread-second-layer-of-rice-on-top-of-korma
    make-the-steam-on-high-heat-in-the-biryani


    Transfer to the serving dish/plate and serve hot with raita.


    transfer-to-the-serving-plat-dish


    Bombay biryani can be served with vegetable raita and salad, along with the green sauce.

                     
    bombay-biryani


    Followers

    Copyright © 2015 Yummy Traditional