Bone Broth Recipe ( Hadi Ka Shorba )

Bones Broth| Hadi ka Shorba || How to make bones broth with step-by-step photos

Bones Broth is full of nutrients, delicious, wholesome, simple, and quite an easy recipe. Hadi ka shorba is also called another name for bone broth or soup.

What is  Bone Broth?

The broth has been made for many years using animal bones, which, traditionally, are boiled in a cooking pot for long periods to extract the flavor and nutrients. The bones may or may not have meat still on them. Egg whites may be added during simmering when it is necessary to clarify (i.e., purify or refine a broth for a cleaner presentation). 

The egg whites will coagulate, trapping sediment and turbidity into a readily strained mass. Not allowing the original preparation to boil will increase the clarity. Roasted bones will add a rich flavor to the broth but also a dark color.

                                

A broth is usually made with stock or plain water as its base, with meat or bones, but here I used the desi method to make beef bones soup or broth, as well as used some basic veggies, meat, and seasoning. The recipe doesn’t require any oil, as bones release enough oil in enough quantity.

Also, you can check out mutton Siri paye on my blog.

Serve it as a starter, or a very light meal in itself. I always enjoy homemade broths and soups. They are fresh and without any stabilizing agents, 

Hence, more nutritious. This bone broth recipe is a Pakistani recipe as it is the substitute for pay. The base I love to use is beef bones, but this broth will taste just as good with mutton or chicken bones. An excellent pre-dinner soup for cold nights; even this broth is served with naan or roti.

Bone broth also relieves mild sore throat and cough.

Tip:

If you prefer a thinner soup, strain it before serving. If you like it thicker, you can add some cornstarch at the end of cooking. However, I recommend not using more than 2 tablespoons of cornstarch, as using too much can significantly alter the flavor.

                           

If you have tried this Bones Broth, 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 will wash and clean the bones and meat; set aside.e

                   

Take all ingredients and prepare them all

                       

In a medium-sized bowl, add yogurt and powdered spices like red chili powder, turmeric, coriander powder, salt,zeera powder,1/2 tsp of basic garam masala, and black pepper. Stir to mix well, and set aside until required. 

                                             

Take a large-sized pot and put bones and meat along with enough qquantity ofwater so that bones can be sunk in water very well, then add ginger garlic paste.

                         

Bring it to a boil and put chopped veggies in the pot.

                      

Now pour spiced yogurt into the pot and stir to mix well, bringing it to a boil further.

               

Cover the lid and let it cook for around 2 hours on low-medium flame; keep stirring occasionally. 

                           

Remove the lid and stir now. At this stage,e adjust the salt and consistency of the gravy as per your preference. Then sprinkle the remaining garam masala powder and add some of the coriander leaves and green chilies. Allow to simmer for another 5 minutes on a very low flame.

                        

Hadi shorba is done;e transfer to the serving dish and garnish with coriander leaves, green chilies, and lemon wedges. 

                   

Hadi shorba can be served with naan and chapatis.

                   

Aloo Anda Curry Recipe ( Potato Egg Curry )

Aloo Anda Curry | Egg and Potato Curry | How to Make Anda Aloo Curry with step-by-step photos 

Aloo and Egg Curry is a simple, tasty, easy gravy-based non-vegetarian curry. This is a mildly spiced curry made with only a few ingredients; you can also use ingredients like soya leaves or curry leaves for added flavor or to enhance the taste,

To get the best result, even though we are adding boiled potatoes and eggs, I prefer to slow cook this as well; you can make this a dry curry or with more gravy as well to suit your taste.
                                   

It can be accompanied by any flavored rice, plain rice, roti or chapati. I usually make this flavored curry in the winter season as new potatoes come in the market, and these potatoes are much tastier than old ones or red potatoes, so you can also make variations in it by adding boiled peas or any other favorite veggie, so let’s begin.

               

If you have tried this Aloo Anda Curry, 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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Hard boil eggs and remove the shells; pierce them with a fork or knife randomly. Heat the little oil in the pan, then put the boiled eggs and fry them for 5 minutes; set aside.

 

Take all ingredients and prepare them all.

Heat the oil, then crackle fenugreek seeds and add onion paste; cook onion paste for 5 minutes on medium flame.

Then put tomatoes, green chilies, and dry powdered spices.  

Stir to combine well and cook onion spices until oil comes on the surface and water dries out; then put boiled potatoes along with peas. Adding peas is optional.

Roast the potatoes with masala, pour hot and boiled water, and bring it to a boil.

Put boiled eggs, and allow to cook for around 20 minutes on a low flame.

Sprinkle garam masala, then put ginger and coriander leaves, allow to simmer for another 5 minutes, then turn off the flame.

Transfer aloo anda curry to the serving bowl.  

Aloo Anda curry is ready to serve with rice or rotis

                                 

                               

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.

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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.