HAJI'S RECIPES

CARROT HALWA

2020-10-25T22:30:00.001+05:30

WHAT IS CARROT HALWA/GAJAR KA HALWA?

Carrot halwa is one of the traditional and classic indian sweet. It is made on special occasions like festivals, marriage, functions etc. It is one of the oldest dessert made using carrot, milk, sugar and nuts. Carrot halwa is made using Delhi red carrot because it is tender and juicy, we can use any carrot orange,red but make sure they are fresh.

INGREDIENTS:-

1) Carrot - 1/2kg

2) Sugar - 250g

3) Khoya - 150g

4) Milk - 1 cup

5) Cardamom - 2

6) Cinnamon stick - 2

7) Ghee - 1tbsp

8) Cashew

DIRECTIONS:-

HOW TO MAKE CARROT HALWA?

Peel the skin of the carrot and finely grate them.
Take grated carrot into the pan.
Add milk to the pan.
Add cardamom and cinnamon and close the lid of the pan.
Cook it under low flame for 10mins
Add khoya and sugar to the mixer and grind it.
Add the mixture to the pan and mix well.
Cook till the carrot halwa becomes thick.
Roast the nuts in ghee to garnish carrot halwa.
Garnish the carrot halwa, Carrot halwa is ready, Enjoy the carrot halwa warm or cold.

INSTANT CHOCOLATE CAKE RECIPE

2020-10-17T00:45:00.000+05:30

Are you looking for easy, instant chocolate cake recipe? Follow my recipe with step by step photos.

this cake is made in minutes with only 4 ingredients. All you need to make this recipe is Oreo biscuit, milk, sugar, baking powder. This recipe is very easy to prepare and can be made in minutes.

WHAT YOU NEED?

Oreo biscuit - 2 pack
Milk - 1 Cup
Sugar - 1 Cup
Baking powder - 1/4 tsp

LETS MAKE IT:-

Take a cooker, add 300grm of salt and heat it in a medium flame for 10 mins.
Add Oreo biscuit and sugar to mixie jar. Then grind it.
Then add milk to the mixture.
Add baking powder then mix it and cheak the consistency.
Apply butter to the container and dust all purpose flour into it. Pour the mixture to the container.
Place the container into preheated cooker and bake it in a low flame for 30 mins.

CHEESY CHICKEN RECIPE - HAJI'S RECIPE

2020-10-05T00:24:00.000+05:30

What is Cheesy Chicken?

My Cheesy chicken recipe is an equal blend of spice and cheese. The secrete for the soft chicken is marination. Chicken fully loaded with spices and mouth-watering cheese make this dish taste out of the world.

Try our cheesy chicken recipe quick weekend dinner or special guests and for your loved once.

Marination for cheesy chicken

As I said before the secrete for soft and juicy cheesy chicken is marination. The chicken should be marinated for an overnight this is what I prefer. but if you are planning suddenly then marinate for at least 2 hours. the spicy of the marinade and curd make the chicken softer and flavorful.

What you need?

Boneless Chicken - 1/4 Kg
Cheese - 2 cubes
Oil - 1 tbsp
Black pepper - 1 tsp
Ginger and garlic paste - 1/2 tsp
Salt to taste
Curd - 2 tbsp

Let's make it:

Marination: Take boneless chicken and season with curd and spices like black pepper, ginger garlic paste, and salt to taste. Set it aside overnight.

Take a pan to add oil to it, once it gets enough hot add marinated chicken and let the chicken cook for 4-5min at low flame till the chicken get dry as shown in the picture.
Now add cheese to it and saute well.
Cook for 2-3 minutes at low flame. Till the chicken become soft and juicy.
Now your cheesy spicy chicken is ready to serve.

BAKRID SPECIAL MUTTON FRY AMBUR STYLE SIMPLE AND EASY TASTY RECIPE URDU | MUTTON SUKKA DHABA STYLE

2020-09-25T22:30:00.000+05:30

Mutton fry simple and easy recipe very flavorful spicy amber style dish. Mutton fry recipe, I have made is required very simple ingredients like red chilly, ginger and garlic paste, turmeric powder. Even with these ingredients, you can make such a delicious dish that everyone will be amazed by its taste.

Mutton fry is a very famous EID-UL-AZHA special dish. Mutton fry is a restaurant-style starter and snack for a function which is very simple and easy to make with simple ingredients is required

Mutton fry can be served for lunch with dal and rice, or for evening snacks, or with any rice of your choice. mutton fry taste such that it make any lunch or dinner tastier and spicy.

INGREDIENTS:

Mutton - 1/4Kg.
Red chilly powder - 1Tsp.
Turmeric Powder - 1Tsp.
Ginger and garlic paste - 1Tsp.
Salt to taste.
Oil - 1Tbsp.

DIRECTION:

To a pan add meat.
Add red chilly powder, Turmeric powder, salt, ginger and garlic paste.
Add 250ml of water, let it cook for 20-30 mins at low flame.
After 20 mins check if the meat has become soft.
Then add oil then fry for 2 mins.
Now your mutton fry is ready.

Mutton fry recipe in Urdu:

KHATTA GOSHT CURRY RECIPE IN URDU AND ENGLISH

2020-09-25T21:05:00.001+05:30

Khatta meat is a flavourful, spicy and sour mutton dish. I totally love this curry, especially during the winter season. This hot and spicy gravy tastes best. If you love spicy food then this is for you.

Khatta meat curry is very easy to cook and this curry is spicy and tamarind is a very important and main flavouring ingredient in this dish. The taste is even more increased when you use meat with bone, as all know meat bone adds taste to curry which is true in this dish.

Ingredients:

1) mutton 1/2Kg

2) Oil - 3 tbsp

3)Onion -1

4) Curry leaf

5) Tomato - 3

6) Salt to taste

7) Tamarind juice

8) Coconut paste - 2 tbsp

9) Water - 250ml

Curry Preparation for gravy:

1) Red chilly powder -1 tsp

2) Turmeric powder - 1/2 tsp

3) Coriander powder - 2 tsp

4) Cummin powder - 1 Tsp

5) Black pepper - 1 Tsp

6) garlic clove - 10

7) Curry leaf

Grind all are ingredients together to make a paste add little water if needed.

Method for preparation:

To pressure cooker to add oil, once it gets hot add onion and salutes well for 30secs.
Then add curry leaf and saute well.
Now add curry masala to it and cook for a minute.
Add meat and mix well.
Then add tomato paste and let it cook for 2-3mins.
Add tamarind juice and salt to taste.
Then add coconut paste and water 250ml.
Close the cooker lid and cook for 8wistles and then at low flame for 10mins(dhum).
Tasty and spicy mutton curry is ready.

khatta GOSHT CURRY RECIPE IN URDU:

BEST MUTTON PEPPER GRAVY IN ENG AND URDU| AMBUR STYLE | بکرا کا گوشت کا فال سالانہ

2020-09-13T19:35:00.000+05:30

Today I would like to share an interesting recipe which is mutton pepper gravy/curry. Name itself make the Lister mouth watering isn't it.

As all know black pepper has got amazing medicinal value and it's healthy to have this sort of gravy in cold seasons makes then taste out of the world.

Here, I have used black pepper powder with some routine spices that goes with mutton gravy to bring out the spicy flavor. This sort of spicy mutton pepper gravy is preferred in South Indian cuisine. I have used green chilly as well to get that spicy touch.

As I said before these kind of mutton pepper gravy/ curries taste really good during cold winter / monsoons for lunch with rice or for dinner with chapati.

All the ingredients used in this mutton pepper gravy are flavour increasing and perfect for winter and monsoon seasons.

Ingredients:

Mutton - 1/2 kg
Oil - 3 Tbsp
Cinnamon stick - 1
Cardamom - 1
Ginger and garlic paste - 2 Tsp
Black pepper powder -2 Tsp
Cummin powder - 1 Tsp
Tomato 4
Salt to taste
Mint leaf
Green chilly - 1

Direction for preparation:

Take cooker add Oil, Once the oil get heated, add Cardamom and Cinnamon stick.
Then add onion and saute for 30 sec at high flame.
Now add Ginger and garlic paste, saute well for a minute.
Add Black pepper and Cummin powder.
Then add meat and chopped tomatoes.
Now add salt to taste, mint leaf and green chilly and 200ml of water.
Cook for 6 whistle then at low flame for 10 minutes.

Now the spicy hot black pepper gravy is ready.

Enjoy the spicy gravy and soft meat with chapati, rice or Dosa.

MUTTON PEPPER GRAVY IN URDU:
بکرا کا گوشت کا فال سالانہ

SHAHI MEETHA RECIPE MUHARRAM SPECIAL AUTHENTIC ROYAL DESSERT FROM AMBUR ENGLISH AND URDU

2020-09-02T16:57:00.000+05:30

Shahi Meetha recipe Muharram special Authentic royal dessert from Ambur in English and Urdu with step by step photos and video. Shahi Meetha is a different form Shahi Tukda/ Double ka Meetha as it is prepared by soaking the bread in sugar syrup and the in Rubri. But in Shahi Meetha bread is not soaked into the sugar syrup and Rubri prepared is little different with ingredients as well.

Shahi Meetha is a Traditional authentic dessert prepared during the holy month of Ramzan. Shahi Meetha is an Iftar recipe. Perhaps one of the most popular desserts prepared festival like Eid. There are several variations for the shahi bread pudding recipe some prepare thick Rubri using condensed milk and some use evaporated milk to prepare thinner Rubri. However, some just dip bread in the sugar syrup and some soak it to become soft textured bread. All such variation my lead to Shahi tukda recipe.

Shahi Meetha is my children favourite dessert recipe. Shahi Meetha is not Ramzan special dessert for us, because I use to prepare at least a month for my children. Every time prepare this dessert the use always show the same craving and finish it within minutes. That what I want my children to be enjoying the food and be happy and healthy always...Ameen! I think every mother want the same right?

Some Important suggestions and tips to prepare a crisp Shahi Meetha Recipe. I have deep fried the bread using normal cooking oil. however, it can be deep-fried with Ghee. In Shai Meetha you don't soak the bread slices in sugar syrup. Soak the bread in Rubri and Refrigerate for an hour. It depends on your choice to Refrigerate or not. My children refrigerated Shahi Meetha and I prefer it too. Shahi Meetha tastes best with or without cooling.

I request you to check out the Shahi tukda/ Shahi tukra recipe.

INGREDIENTS:

Milk - 1/2L
Almond - 15
Zeera samba rice/ Basmati rice - one handful
Kesar - few
Kaju -few
Sugar - 1 cup
Milkmaid - 3-4 tbsp
Rusk - 1 pack
Oil to fry

DIRECTION:

Soak almond and rice for one hour.
Take a pan to add a cup of milk to it and boil the milk, then add soaked rice.
Cook the rice in low flame.
Now to a Mixie jar add cooked rice, almond (soaked and skin peeled) and add a cup of milk and grind well.
Now add 200 ml of milk to the pan, add cardamom, then add above prepared paste and mix well.
Keep stirring 3-4 mins at low flame. Add Milkmaid and mix well for a minute. Add sugar keep stirring.
After that add Kesar, Then keep stirring till rubri becomes thick. Now your shahi sweet Rabri is ready.
Now to a pan add oil to fry the risk to brown colour.
Mix the roasted rusk and rubri.
Roast the nuts in ghee for garnish the shahi sweet.
Garnish the shahi sweet and Refrigerate for an hour. Serve the cool to taste best.
Delicious Shahi Meetha is ready.

SHAHI MEETHA RECIPE IN URDU:

MUTTON SEMIYA | SEMIYA BREAKFAST | SEVIYAN PULAO | VERMICELLI RECIPE | SEMIYA BIRYANI |SPICY SEMIYA

2020-09-01T23:33:00.000+05:30

Mutton Semiya / Semiya Biryani / Seviyan Pulao is one of the best breakfast which is easy to made and healthy as well. Vermicelli Recipe /Semiya Biryani recipe is Traditionally made same like biryani, Ingredients and spices are the same. but the only difference is rice is replaced with semiya / vermicelli.

Seviyan pulao / Mutton semiya is very common in Indian breakfast. Most people use to make vegetarian semiya biryani. This mutton Semiya biryani/ seviyan pulao / vermicelli non-veg recipe is made and famous among Muslims which is liked by many.

I always love to eat biryani as all do, and I personally love to cook and serve to my children and family. Since many of my friends started to like the mutton semiya and asked me about the recipe. As I love sharing recipe same as cooking. I sharing semiya biryani recipe which is very simple to make, but you need to follow the step, tips and suggestions to get perfect non-sticky mutton semiya biryani.

First, you need to prepare the semiya biryani gravy before boiling vermicelli. Then you need to cook the vermicelli/ semiya separately and then add semiya to mutton semiya gravy. quickly drain the vermicelli/ semiya and add to mutton semiya gravy, make sure semiya don't cool down. Lastly, you need to cover the pan cook via dum style for 4-5mins to get cooked.

INGREDIENTS:

Mutton - 1/4 kg
Onion - 1
Oil - 3tbsp
Cardamom -1
Cinnamon stick - 1
Ginger and garlic paste - 2 tsp
Red chilly - 1tsp
Tomato - 4
Curd - 1tsp
Lemon - half
Coriander leaf
Green chilly - 2
Salt to taste
Semiya - 1/2kg

DIRECTIONS FOR MUTTON SEMIYA GRAVY:

Take a pan, add oil and heat it under high flame.
Add onion and saute it well for 1 min.
Then add ginger-garlic paste and saute well for a min.
Now add red chilly powder and mix well.
Add meat and then curd and mix well.
Then add tomato paste and let it cook for a minute.
Add cinnamon stick and cardamom.
Add salt, lemon juice, coriander leaf and green chilly.
Add 200ml of water and let it cook for 30 mins.
In a pressure cooker, cook for 3 whistles and leave for 10 mins.
Check the softness of the meat.
Now mutton semiya gravy is ready.

DIRECTION TO COOK SEMIYA/VERMICELLI:

Take water in a pan add salt to taste.
Boil the water in high flame, once the water boils add semiya/vermicelli and mix well.
Once the water boils again. Drain the water quickly or else semiya/vermicelli will be overcooked.

DIRECTION TO MAKE MUTTON SEMIYA:

Take a gravy in pan, add semiya and mix well.
Then cover, let it cook for 2min at low flame.
Now Tasty and spicy mutton semiya recipe are ready to serve and enjoy.

RECIPE IN URDU

MUTTON DALCHA RECIPE | KADDU KA DALCHA | RECIPE IN ENGLISH AND URDU | DALCHA MUSLIM STYLE FOR BIRYANI

2020-08-25T00:25:00.004+05:30

Mutton Dlacha Gravy is very famous and common side dish special for biryani. Dalcha with its unique ingredients and excellent creamy taste. this Indian non-veg recipe is made with mutton well know for its exotic taste.

Mutton Dalcha Recipes is made by stewing the mutton into a thick gravy which is then eaten with rice. the coriander powder, tamarind and Channa dal make it a tangy twist to this recipe which makes it stand out from the other mutton gravy.

Mutton and chana dal are the major ingredients of this recipe which are mixed with spices to bring out a unique flavour. Follow my direction to make a delicious mutton dalcha recipe.

Mutton Dalcha recipe is usually served with Kuska/ mutton biryani/ chicken biryani.

The cooking method is the same for chicken/ egg/ any vegetables. Dalcha tastes better on the next day. It is very easy to make the recipe. Do try the recipe and share your feedback with us that how it came for you and your experience of cooking this recipe.

INGREDIENTS:

Mutton - 750mg
Oil - 3 tbsp/chamach
Onion - 1
Ginger and garlic paste - 1 tsp
Red chilly powder - 2 tsp
Turmeric powder - 1/2 tsp
Coriander powder - 2 tsp
Tomato - 4
Tamarind - little
Coconut grinder - 2 chamach
Green chilly - 2
Coriander leaf
Channa dal - 2 handfuls (soak in water for an hour)
Salt to taste
Bottle gourd/ Kaddu - 1 medium size.

DIRECTION:

Take oil in a pan, then add onion saute well.
Add Ginger and garlic paste, saute well for 30 secs.
Then add Turmeric powder and red chilly powder saute well, add mutton to it and mix well.
Let it cook for a minute at high flame.
Add tomato paste, let it cook 30 secs.
Now add coriander powder, salt to taste, tamarind juice, coconut paste and green chilly.
Then add 500 ml of water and soaked Channa dal mix well.
Let it cook for 20 minutes at low flame.
After 20 minutes check if the meat is cooked soft. If not add some water and let it cook for another 20 minutes.
Once the meat becomes soft, add some water and add bottle gourd/ Kaddu and let it cook for 10 minutes at low flame.
Now spicy mutton is ready to serve.

NOTE:

If you want to try cooking in a pressure cooker the cook for 6 whistles and after that cook in low flame for 1o mins.
The taste will differ in gravy that you cook in pressure cooker and pan. Try to cook in either of this and let me know how it came for you.

RECIPE IN URDU:

Egg Caramel Custard Pudding Recipe | Pudding recipe without oven | how to make caramel pudding in pan?

2020-08-25T00:25:00.003+05:30

A Delicious egg custard pudding is easy to make a traditional dessert with creamy caramel over soft and silky custard. caramel custard is the all-time favourite for my children.

For caramelizing, I'm using not stick pan. No adding water or anything! just sugar and ghee... Just follow my instructions on this.

I'm not using an oven to make this pudding, just you can use streamer or pan with lid what I have used here.

Ingredients:

Egg - 2
Malai/ Full cream - 1 cup
Sugar - 1 cup
Custard Powder - 1 tsp
Ghee - 1 tsp

DIRECTION FOR PUDDING :

Take a mixer grinder jar add egg, milk, sugar and custard powder grind the mixture.
Now for making caramel take a pan add ghee melt it and then add sugar and keep stirring till the sugar slowly turns to caramel, when the melt sugar turns to golden brown color your caramel is ready.
Pour the caramel in to a vessel let it set for a minute.
After the caramel is set pour the mixture of egg and milk we prepared earlier.
Take a pan with enough of water and place the vessel and close the pan and let it cook for 30-40 mins (for 2 egg) at high flame.
After 40mins check the consistency of the pudding (i.e., it should not sticky as shown in photo).
Refrigerate for an hour.
Now your egg caramel pudding is ready.

Egg Caramel Custard Pudding Recipe in Urdu

Bakrid Special | Best Goat liver gravy | Mutton kaleji pepper gravy Muslim style | Aatu Eeral gravy in English and Urdu

2020-08-25T00:25:00.000+05:30

This bakrid special recipe is made in every Muslims house on the day of bakrid with fresh goat liver and is also a traditional recipe which I have shared.

you just a few simple ingredients to make such an authentic recipe which is spicy and finger-licking. cinnamon stick, cardamom, black pepper, cumin are all you need to season the liver gravy. As usual ingredients like tomato, ginger and garlic paste, onion, and coriander leaf which is available in every kitchen are needed to make this mutton liver gravy.

The mutton liver is a good source of iron and other essential vitamins and hence it is vital to include over as a part of kids healthy diet, Include liver recipes for your family and kids-only once in a month.

It tastes so good and goes well with chapathi and rice!

Ingredients :

goat liver and lung - 1/4
Oil - 2 tbsp.
Cinnamon stick - 2
Cardamom - 2
Onion - 1
Black pepper - 2 tsp.
Cummin - 2 tsp.
Ginger and garlic paste - 1 tsp
Tomato - 2
Green chilly - 2
Coriander leaf
Salt to taste
Water - 250ml

Direction to make goat liver gravy:

Take a pan add oil to it, let the oil heat in high flame.
Then add onion and saute well.
Add ginger and garlic paste, saute well.
Then add black pepper, cummin powder, then saute well.
Now add goat liver and mix well.
Season it with cardamon and cinnamon stick mix well. let it cook for 2 minutes.
Add tomato and let it cook for a minute. After that add salt and mix well.
After a minute add green chilly and coriander leaf. Then add water let it cook for 10 mins at low flame.
After 10 mins check if the goat liver has become soft, if not add some after and let it cook to become soft.
Once the cooked liver has become soft. Now delicious spicy goat liver gravy is ready to serve and not tasty and healthy food all at once.

Recipe in urdu

Hyderabadi Shami Kabab recipe in Urdu and English

2020-08-15T23:05:00.001+05:30

Hyderabadi Shami Kabab is a wonderful snack from Hydrabadi cuisine. Shami Kahan is very easy to make and the spicy flavourful perfect snack for the parties and a great starter to serve with an accompaniment of your choice.

Shami Kahan is made with mutton, chicken and vegetarian variety too. But I always perfect to make Shami Kahan with mutton which sinks in teeth with its softness and make you dive in the flavourful snack.

As I said before Shami Kahan is very easy to make and flavour rich with the use of simple ingredients that are commonly available in the kitchen like Channa dal (split Bengal dal) and cornflour which forms the base. Then onion, cinnamon stick, cardamom, ginger, red chilly for flavour and salt to taste. all these basic ingredients are what you need to make a perfect, crispy, soft and flavourful Shami Kabab.

The Shami kabab is an authentic Hyderabadi cuisine which is made by meat and channa dal. Also, check out the kofta recipe which is also a Hyderabadi delicacy. Basically, Channa dal is added to give a perfect binding for the Shami Kahan recipe. The kababs may not turn out perfectly if the binding is not right. The spices add aroma and flavour to the dish.

Shami Kaha is a non-veg snack item but can also be made with vegetables as well. the mutton combines with the china dal gives the mutton kababs extraordinary flavour.

INGREDIENTS:

100g of Mutton.
2 handful of channa dal (split Bengal dal)
1 Small Onion.
1 Cinnamon stick
1 Cardamom
4 Garlic
2 Red chilly
1 tsp of Red chilly powder
Salt to taste.
1 or 2 spoon Cornflour powder.

Ingredients for Shami Kabab

DIRECTION FOR SHAMI KABAB:

Take a pan, add mutton pieces, channa dal, onion, cardamom, cinnamon stick, red chilly.
Add 1 cup water to it, let it cook for 10 mins at low flame.
After 10mins, check if the channa dal has cooked and water should also be dry.
Then remove cardamom, cinnamon stick and red chilly, then add red chilly powder and salt to taste, Grind it nicely in a mixer grinder. now your Shami Kabab dough is ready.
Make the Shami Kabab dough to any shape of your choice, I perfect diamond shape.
To a pan add oil in high flame and check one Shami Kahan if it breaks or not while frying.
If Shami Kahan breaks while frying, add some cornflour powder and mix well.
Then fry the Shami Kabab in high flame and serve hot for best taste.

Hyderabadi Shami Kabab Recipe in Urdu

what can be served with Shami Kabab?
Shami Kabab can be served with tomato sauce. Wonderful tea time snack. It can also be served with dal Chawla as a non-veg sidedish. you can choose what you want to eat with this authentic flavorful Shami Kahan and let me know by commenting.

BAKRID SPECIAL | MUTTON BIRYANI RECIPE {English and Urdu}

2020-08-04T11:28:00.003+05:30

Bakrid is a special festival that Muslims celebrate all around the world. This Eid represents happiness, family reunion and Muslims sacrifice(animal) in the name of ALLAH. We Muslims divide meat into three portions, one portion for relatives, one portion for poor and needy people, and one portion for us.

Eid is also time to celebrate and eat delicious meals and sweets. Since Eid ul azha is all about animal sacrifice, we see a lot of meat dishes around three days of bakrid.

Eid is not complete without bakrid special mutton biryani. Mutton biryani does not taste as good the whole year as it does on Eid days. The flavourful tender, aromatic, spicy meat cooked with rice to heavenly perfection adds joy to bakrid.

What you need to make mutton biryani?

Ingredients:

Meat - 1/2 Kg.
Basmati Rice - 400g.
Ginger and Garlic paste - 50g (3tsp).
Oil - 80g.
Onion (medium size) - 2
Red Chilly powder - 2tsp.
Cinnamon - 2
Cardamom - 2
Clove - 2
Bay leaves - 2
Tomato - 3 (medium size)
Curd - 2tsp
Salt to taste.
coriander/mint leaves.
Green chilly - 2

How to make mutton biryani?

Direction for biryani kurma:

For making kurma, Take Onion and chop it finely. Deseed the Tomato and grind it.
Take a pan and add Oil to it in a High flame, add Cinnamon, Cardamom and Clove to it.
Then add chopped onion saute it for a minute.
Add Ginger and garlic paste, red chilly powder to it, after 10secs, add meat and cook for 2mins.
Then add curd and cook for 30 sec, add tomato paste and cook for 2mins.
Add coriander/ mint leaf, Bay leaf, green chilly and salt to taste, then add 200ml of water close the pan and cook for 30-40 mins in low flame.
If you want to cook mutton biryani karma in the cooker then cook till 5 whistles and cook for 5 mins in low flame.

Direction to cook rice for Biryani:

Soak the basmati rice in water for 1 hrs (Add salt to water).
take a pan to add 1 litre add salt to taste in high flame.
Add rice to boiling water.
check the consistency of rice. (note: take sample rice and when pressed with finer it should be softer~75% cooked).
Drain the water and keep aside.
Now add biryani karma to rice and mix well.
keep it for "dhum in Urdu" in low flame for 10 mins (Note: DHUM is nothing but a simple step most of them don't know, but it is a very important step for briyani, let's see how to do it, to keep in dhum you should close the lid of pot in airtight and stove in low flame for 10 mins).
Now your tasty Ambur briyani is ready, serve hot and enjoy.

BAKRID SPECIAL MUTTON BIRYAN IN URDU:

STEP BY STEP PHOTOES OF DIRECTIONS:

Step 1: Take a pan and add Oil to it in a High flame, add Cinnamon, Cardamom and Clove to it. Then add chopped onion saute it for a minute.

Step 2: Add Ginger and garlic paste and chilly powder to it.

Step 3: After 10secs, add meat and cook for 2mins. Then add curd and cook for 30 sec.

Step 4: Add tomato paste and cook for 2mins.

Step 5: Add coriander/ mint leaf, Bay leaf, green chilly and salt to taste, then add 200ml of water close the pan and cook for 30-40 mins in low flame.

Step 6: Now your mutton biryani karma is ready. (perfect kurma is one of the keys to Delicious briyani)

Step 7: Photos for cooking rice for briyani is same as Ambur Briyani.

SEE SOME BAKRID SPECIAL DISH:

BAKRID SPECIAL | Mutton tilly fry/ Goat spleen fry | Mutton heart / Dil fry | Mutton kidney / Gurda fry Recipe in English and Urdu.

BAKRID SPECIAL | Mutton tilly fry/ Goat spleen fry | Mutton heart / Dil fry | Mutton kidney / Gurda fry Recipe in English and Urdu

2020-08-02T10:59:00.001+05:30

Mutton tilly/ Dil/ Gurda fry is a traditional Bakrid dish of Muslims which is also SUNNAH of our beloved prophet Mohammed SAW.

Mutton fry is a mouth-watering, spicy and flavourful starter for Eid. Made with spices like pepper, cumin Ginger and garlic paste, this is loved would be loved by everyone. this recipe is easy to make and delightful at the same time. Mutton tilly/ Dil/ Gurda is a rich source of nutrients which is essential for good health.

What can be served with mutton heart, spleen and kidney fry?

Mutton tilly fry is a very easy side dish served with biryani, chapati, idiyappam and roti. It is prepared with simple spices and tastes best and easy to cook recipe. I f you haven't tried it yet it is must try the recipe at home and it has lots of nutrient value also.

How to prepare the best mutton fry?

It is very easy to prepare mutton fry, all you need is good species and correct technique. Mutton fry tastes best with pepper flavour. To prepare a soft mouth melting mutton fry I use pan and cooking is just 15-20 mins. Serve hot and enjoy the traditional spicy mutton fry.

What you need to make mutton fry?

Ingredients:

Mutton tilly/ spleen - 1
Mutton heart/ Dil - 1
Mutton Kidney/ Gurda - 1
Ginger and Garlic paste - 1/2
Pepper - 1 tsp.
Zeera/ Cumin powder - 1 tsp {Roasted without oil Zeera/ Cumin powder}
Salt - To taste.
Water- 200ml.
Oil - 2 tbsp.

How to make mutton fry?

Direction for cooking:

Take mutton spleen, Mutton heart and Mutton kidney wash well and then cut into small pieces.
Take a pan to this add the above mutton spleen, heart and kidney.
Now add ginger and garlic paste, then add pepper powder, zeera/cumin powder, salt to taste.
Then add water and mix well.
Cook the mutton spleen, heart and kidney in a closed pan at low flame for 10 mins.
Check of the mutton spleen, heart and kidney have become soft then, Add Oil to the mutton fry. cook for 2mins.

Special notes:

Some use red chilly or tomato but I don't prefer, the taste of the mutton fry comes out best in pepper and some other simple ingredients which I have used.
Don't use the cooker to cook, Mutton fry becomes soft can be simply prepared with the pan.
If you like any of mutton spleen, mutton heart or mutton kidney you can cook it separately. But the spices should be reduced to 1/3, which I've used.

STEP BY STEP PHOTOS:

Step 1: Get fresh mutton heat/ spleen/ kidney. which tastes best and what I prefer. wash well.

Step 2:Cut them into small pieces.

Step 3:Take a pan add pepper powder, zeera/cumin powder, salt to taste.

Step 4:Then add water and mix well

Step 5:Cook the mutton spleen, heart and kidney in a closed pan at low flame for 10 mins

Step 6: Add Oil to the mutton fry. when the fry is little dry as shown in photo below.

Step 7: Cook for 2mins.

Step 8: Stir well, Till mutton fry become dry as shown in photo below.

Step 9: Now your mutton spleen, heart and kidney fry. serve hot and enjoy the spicy mutton fry.

BADAM KHEER (BADAM HARIRA)

2020-07-26T21:50:00.000+05:30

what is kheer?

Kheer is usually referring to made with rice. kheer is Indian rice pudding made with only basic ingredients like milk, rice and sugar which are readily available. and it is commonly made all over India.

One of the important table during Ramdan during Iftaar by Muslims. It is also common sweet for all Indian Festivals and Functions.

It is very easy to make that it take no time to get ready to serve to guest or friends that suddenly shows up. It is Indian tradition to serve our guest sweets for which this is the best and quick recipe to serve.

WHAT YOU NEED TO MAKE BADAM KHEER?

INGREDIENT:

Badam (almond) - 12.
Seeraga samba/ Basmati rice - 2 tbsp.
Milk - 1/2 litre.
Ghee - 1 tbsp.
Sugar - 1 cup.
Cinnamon - 1
Cardamom - 2
Badam/ Pista to garnish.

HOW TO MAKE BADAM KHEER?

DIRECTION:

Take Badam and Seeraga samba then immerse in water for 2 hrs.
Remove the skin of the Badam.
Grind Badam and Seeraga samba rice nicely in a mixer grinder.
Take a pan add the above grinded Badam mix and then add milk, cinnamon, and cardamom to it, in high flame. keep stirring till the consistency becomes little thick.
Then add sugar to it and stir well.

For garnish:

Take a pan add Ghee and Finely chopped Badam/ Pista till light golden.
Garnish with badam/ pista.
Serve hot or cold enjoy authentic kheer.

NOTES:

Stirring is important through out the cooking process, If not kheer will form lumps.
Instead of seeraga samba/ basmati rice you can use wheat and seeraga samba rice in equal proportion (1:1), But i prefer Seeraga samba rice.
You can immerse Badam in warm water also, if you want to prepare it soon.
If you like the kheer to be thick like gruel, add another 2 tbsp of rice to it.

MANGO SQUASH

2020-07-26T18:27:00.000+05:30

Mango the king of fruits, It is liked by everyone from children to elders, and it is my all time favorite. there is many health benefits also with this fruit, which is incredible. But once the season is gone you can't find mangoes. when i crave for mango i use to drink some artificial mango juice, But it was not satisfactory.

Then, one day i found a recipe on famous TV show "Khana Khazana" by Sanjeev Kapoor, from there i learned to make a pure, authentic mango squash which you can store for months and the best part is you don't need to Refrigerate it.

I use to make the mango squash on mango season and then enjoy home made original mango pulp almost the whole year. Do you love enjoying the home made mango juice which is very easy to make, then this is recipe for you and you don't need much ingredients to make squash.

let's see some health benefits of mango:

Helps in digestion and promotes healthy gut (rich in Dietary fibers).
boosts immunity (rich in Vitamin C).
promotes eye health (good source of beta-carotene).
Lowers cholesterol ( decrease LDL).
Even diabetics can enjoy mangoes (low glycemic index).

how to preserve mango squash?

I use preservative (Sodium Benzoate) which keep the taste of mango squash unchanged for months and you don't even need to Refrigerate it. If you don't want to use preservative skip it, but squash should be refrigerated and use with a month or two.

what you need to make mango squash?

Ingredients:

Mango - 3
lemon - 1
Sugar - 1 cup.
Sodium Benzoate - 1 pinch.

how to make mango squash?

Direction for make mango squash:

Take fresh mango and remove the skin and grind it nicely with sugar in an mixer grinder.
Take mango puree in a pan to this add a pinch of Sodium Benzoate and add lemon juice to it with stirring in a high flame until thick consistency.
Now your mango squash is ready, let it cool is aside and store in a bottle or jar (Note: clean and dry) , enjoy the taste of home made original mango when you want.
when you want to make mango juice just pour 2-3 tbsp of squash to the serving glass add 3/4 of chiiled water mix well.
serve chilled! enjoy the home made original mango juice.

SHAHI TUKDA

2020-07-24T18:39:00.001+05:30

what is shahi tukda?

Shahi tukda is a royal dessert originated from mughali cuisine, Shahi means royal and tukda means piece. Made from deep fried bread, soak in sugar syrup then dizzling it with thick rabdi. this hydrabadi delight is one of the best yet easy to make desserts. . It is one of the favorite dessert to make during festivals such as Ramadan, Eid, Diwali, as well.Let's see how to make it at home.

lets see what you need to make shahi tukda:

Ingredients:

for toast:

4 whole Bread slices.
Ghee/oil

for rabri:

1/2 Cup khoya (50 gm).
4-5 saffron strands (Kesar)
3 tsp of milk maid
6 tsp sugar.

for sugar syrup:

3/4 cup water
3/4 cup sugar
2 cardamom

for garnish:

Almond
Cashew

how to make shahi tukda?

Direction for sugar syrup:

Take 3/4 water in a pan and add 3/4 sugar, cardamom, boil for 1 min(till sugar dissolved).
Now your sugar syrup is ready, then keep it aside.

Direction for toast:

Take 4 whole bread slice, dry it (make sure bread is completely dried or else bread will soak the ghee/oil during rosting)
Deep fry the bread till golden colour.

Direction for rabri:

Take pan add 1/2 cup of khoya, 3 tsp milkmaid, 6tsp of sugar, 4-5 saffron strand, a pintch of color if needed. cook it in a slow flame.
Your rabri is ready.

Assembly of all makes shahi tukda:

Soak the above bread in sugar syrup,( crispy bread will become soft and sweet) to this add rabri over it. Then garnish it with fine cut almond and cashew. Now your shahi tukda is to serve, the authentic taste. I didn't garnish, you can garnish if you need to make more flavorful and for royal look.

CRISPY HOMEMADE CHICKEN NUGGETS

2020-07-21T00:04:00.000+05:30

No one could resist crispy,juicy,golden nugget!

Chicken nuggets are traditionally known favorite kids food. When I made those for first time they disappeared very quickly and there was not a child insight,why not? juicy nuggets crispy and golden chicken which makes mouth watery. However home made chicken nugget are so flavorful, soft,juicy and finger licking, that no one could stop and the best part is they are actually very easy to make. I use to make at least once in a week on Friday with special ambur briyani.

how to make chicken nuggets?

I used boneless skinless chicken for this recipe. I prefer to marinate the chicken with curd,black pepper, ginger and garlic paste overnight. You can skip this by using vinegar but the softness and taste of the nugget is best with curd marination.

what you need to make chicken nuggets?

INGREDIENTS FOR MARINADE:

1/4 kg boneless chicken.
100 gm curd
1 tsp white pepper
1/2 tsp ginger and garlic paste
salt to taste
1/2 tsp lemon
egg white

INGREDIENTS FOR BATTER:

4-5 tsp corn flour powder
1/4 tsp white pepper
A pinch of salt
Bread crumbs/Rusk

now you got all you need, let's see how to make crispy homemade chicken neggets.

DIRECTIONS FOR MARINATION:

Take a bowl, add chicken, white pepper, ginger and garlic paste, lemon juice, salt, curd. Then mix well. Refrigerate for at least 4 hrs/whole night if possible.
Add egg white to above marinade, Refrigerate for 30 min.

DIRECTIONS FOR BATTERING NUGGET:

Take a bowl, add corn flour powder, salt, white pepper. add little water to it to make it batter
Apply the batter over the marinated chicken.

DIRECTIONS FOR CRISPY COATING FOR NUGGET:

Take crushed rusk/bread crumbs and coat battered chicken, let it set aside for 30 min.

DIRECTIONS FOR DEEP FRY:

Take oil in a pan, oil should be fuming hot then lower the flame
Deep fry the chicken till the golden colour appears. Now your crispy spicy nugget is ready, serve hot with sauce or mayonies. Enjoy the dish!!

HOW TO MAKE CHICKEN NUGGETS? (STEP BY STEP WITH PHOTOS)

Step 1: Take a bowl, add chicken, white pepper, ginger and garlic paste, lemon juice, salt, curd.

Step 2 :Then mix well. Refrigerate for at least 4 hrs/whole night if possible.

Step 3:Add egg white to above marinade, Refrigerate for 30 min.

Step 4:Take a bowl, add corn flour powder, salt, white pepper. add little water to it to make it batter, then pply the batter over the marinated chicken.

Step 5:Take crushed rusk/bread crumbs and coat battered chicken, let it set aside for 30 min.

Step 6:Deep fry the chicken till the golden colour appears.

PADHIR PENI (CHIROTI)

2020-07-20T15:49:00.000+05:30

what is padhir peni?

Padhir peni is a traditional recipe from Karnataka, which is sweet. This is Indian puff pastry. This is also know as chiroti, also prepared in Maharastra and few parts of Andhra, they use fine rava, rice flour and ghee . This dish is also prepared using all purpose flour in South India.

Here I prepared using maida/ all purpose flour, which we muslims use to make for special occasions, or marriage functions distributed to relatives with lots of love.I have to share my sweet memories from this recipe, i love to cook even when i was small and I started learned this recipe when i was grade-4 from my mother.

how to store padhir peni?

you can store padir peni for at least 2 week in a air tight container, It is also a favorite snack for my children. I use to pack padhir peni for my son, when he was in boarding school. I can also be packed for long tours, with home made snack that don't get spoiled soon. this snack can also taken for picnics as wel.

what you need to make padhir peni?

Ingredients you need to make a crispy, munchy padhir peni/chiroti is, that are commonly available in home like all purpose flour, sugar, milk, cardamom. the method to prepare is also very simple. you can store the peni dough in an air tight container and refrigerate, you can use with in 2-3 days.

INGREDIENTS FOR PENI DOUGH:

2 cups of All purpose flour.
1 tsp of sugar.
1 cup of milk.
1 cup of water.

INGREDIENTS FOR SUGAR SYRUP:

1 cup of sugar.
3/4 cup of water.
1 ilachi (cardamom).

HOW TO MAKE SUGAR SYRUP FOR PENI:

Take water in a pan, add sugar and cardamom to it, boil for 2 mins in high flame.
now you sugar syrup is ready for penia, let it cool aside.

HOW TO MAKE PENI:

Take all purpose flour in a boul, add sugar to it.
Mix milk and water in equal proportion.
Now slowly add milk water mix to all purpose flour and kneed well like a chappathi dough. then let it set aside for 15 mins.
Beat the dough using rolling pin for 10 mins.
Now divide the dough into four halfs.
The roll the portion of the dough using rolling pin, into small chapathi, apply vanaspathi over it.
Now cut each chapathi into 2 cm strips, place the 3-4 strip one on other, repeat the same with rest of three chapathi.
Twist the strip, then coil the dough strip into wheel like fashion as shown in photo and video. repeat the same for all the strip.
Gently flatten out coiled dough (as vasnaspathi was applied the dough would be soft enough), flatten the dough once and rotate and then flatten it again, that's it (flattening 2-3 to make into circle is enough).
Take oil in pan with medium flame, now slowly deep fry the penia with low heat, into slight golden color.
Dip penia in the sugar syrup for 10 sec each side.
Now your crispy, munchy penia is ready, serve hot will taste best.

HOW TO MAKE PERFECT PADHIR PENI:

Kneed the the peni dough little harder than chapathi dough consistency.
Sugar syrup consistency should be perfect or else padir peni would not be crispy, so follow my instruction strictly.
Adding milk and water for make dough will make dough softer, however it adds taste to peni, so beating the dough using rolling pin for 10 mins, makes it become crispy.

BAKRID SPECIAL GOAT BRAIN PEPER FRY | BAKRA KA BHEJA FRY | AATU MULAI VARUVAL

2020-07-20T00:36:00.002+05:30

what is brain fry/bheja fry/mulai varuval?

Brain fry is also known as Bheja fry (in Hindi) and mulai varuval (in Tamil). Many may not prefer to eat but, I must say that once you taste then nobody can resist eating again. Brain fry tastes just like soft-cooked eggs, with a creamy texture that literally melts in your mouth. Usually, Bheja fry is a special dish made on occasion like bakrid or Eid-ul-azha.

how to store the goat brain or aatu varuval or bheja?

It better to use it immediately and when it is fresh, it is always better to clean it when it fresh as it gets difficult to clean it frozen, you can store it for a week or two if needed in an airtight container and freeze it. I prefer consuming fresh.

how to clean the bheja/brain?

It is better to clean it when it is fresh, as it gets difficult to clean as it has frozen. the black vein that appears on the top should be removed using your finger, then pull slowly red vein along white transparent layer comes out, remove the all over the brain because it is not suitable for eating, rinse the bheja/brain well with water, as it should be appearing pale.

What can be served with bheja fry/mulai varuval/

Bheja fry is a very tasty recipe and very easy to make (less than 5 min). A spice rich side dish for Roti, Naan, Bread. It can also be served with Rice and Dal.

It is a special popular mouth-watering dish cooked in Eid-ul-azha. I usually serve for dinner combined with roti. Bheja fry can be eaten in breakfast and lunch.

what you need to cook spicy bheja fry?

You just need basic spices that are commonly available in a house like black pepper, ginger and garlic paste which made the taste of bheja/ brain fry out of the world. some use tomato, a red chilly powder that tastes little weird, but I prefer black pepper flavour which is liked by the most and it gives you unique spicy taste. if you haven't tried it yet, you should try now, bheja fry/brain fry tastes best in with black pepper.

Ingredient for brain fry:

mutton brain- 1 no
2 medium-sized chopped onion.
1\2 tsp garlic and ginger paste
1 tsp black pepper.
coriander leaves.
mint leaves.
green chilly- 1 nos
oil

how to make spicy brain fry:

Wash the brain well 2-3 times. clean the veins on top gently pulling them with your fingers (smaller ones are difficult to separate just remove large veins and brown clots), and rinse well.
Take 2 spoons of oil in a pan add chopped onion, mix it for 30 sec in high flame. add 1\2tsp garlic and ginger paste and saute well for 30 secs.
Add 1 tsp of black pepper, salt to taste, then add brain, mix well, lower the flame.
Now add, coriander leaves, mint leaves, green chilly, and mix well.
Add water and mix well, cook in low flame for 2 mins keep stirring.
Now your spicy brain fry is ready.

BUTTER CHICKEN (murgh makhani)

2020-07-19T01:28:00.000+05:30

Delicious restaurant-style butter chicken now you can make right in your home with simple ingredients. Butter chicken is one of the most popular curries at Indian restaurants. the celebratory occasion in the family, butter chicken made an appearance on the dinner table.

Incredible creamy curry sauce with aromatic, juicy, tender, flavour-infused chicken is one of the best you should try!!!

what is butter chicken?

butter chicken is also known as murgh makhani, which was originated from northern Indian 1950s, created by Kundan lal Gujrat, which he named as murgh makhani(chicken with butter), from butter, tomato, and leftover tandoori into a pot to make use of the leftover. now the recipe is adapted by the restaurants across the world, though it's really a "special occasion" dish in Indian homes.

how is butter chicken made?

The main secret for tender and juicy chicken is the spiced marinade, which is very easy to make. the curry sauce is out of this world, with its aroma, beautiful, bold flavour. the best part of the butter chicken is the ingredients that can be easily found from any grocery store or supermarket.

what is butter chicken sauce made of?

It's all about that sauce when it comes to authentic butter chicken which blends the flavour of traditional Indian spices. After that, blend until smooth and add cheese to which adds more thick texture to the sauce. many use heavy whipping cream but, don't use it, because sometimes it spoils the taste.

what's new in my butter chicken?

The best part this finger-licking' butter chicken is that the ingredient used is easily available in-home, which is flavour rich to make spicy, creamy, smooth sauce. The soft, juicy chicken that is marinated with red chilly powder, ginger and garlic paste, chicken masala, lemon juice, which make it spicy rice and juicy. cheese is added at the last part of cooking to make it thick and saucy, which make it taste out of the world. some add heavy cream and cashew but, I don't prefer to use them.

If you wanna try any spicy gravy worth making at home, then this BEST dish for you to try!!!

what can be served with butter chicken?

Butter chicken can be served with

basmati rice(kushka),
Naan,
rumali roti,
Idiyappam.

INGREDIENTS FOR BUTTER CHICKEN:

FOR CHICKEN MARINADE:

Chicken- 1/4kg
Ginger and garlic paste- 1/2 tsp
Chicken masala- 1tsp
Red chilly powder- 1/2 tsp
Salt- to taste.
Lemon juice- 1 tsp

FOR SAUCE:

Oil- 3 tsp
Curry leaf
Cardamom- 2
Cinnamon- 2
Onion- 3(medium size)
Tomato- 3(medium size)
Green chilly- 3
Ginger and garlic paste- 2 tsp
Chicken masala- 2 tsp
Red chilly powder- 1 tsp
Black pepper- 1/2 tsp
Sugar- 1 tsp
Salt -to taste.
Tomato sauce- 2 tsp
Kasuri methi- 1 tsp
Bay leaf- 2
Coriander leaf
Butter- 30g
Cheese- 2 cubes

DIRECTION FOR CHICKEN MARINADE:

In a bowl, take a chicken combine with all the ingredients for the marinade, let marinate set aside for an hour (or overnight if time allows).
Take oil in a pan over a high flame, add chicken pieces, fry the chicken for a minute (30 sec each side), you can finish cooking the chicken is the sauce.

DIRECTION FOR TOMATO MIX

Take Deseeded Tomato(3), Onion(2), and Green chilly(2). Grind well, now your Tomato mix is ready.

DIRECTION FOR SAUCE:

Take oil in a pan in high flame, when sizzling add cinnamon, cardamom, curry leaves, onion(1) chopped, and ginger and garlic paste stir for a min let it bind well.
Now add chicken masala, red chilly powder stir and add chicken and mix well.
Now add tomato mixture to it and mix well, leave it for 2 min in high flame.
Reduce the flame medium, add black pepper, sugar, tomato sauce, salt, Kasuri mehthi, bay leaf, add 200 ml water to it, mix well cook for 5 mins.
Add butter to it, after 5min add cheese and mix well.
leave for 15 min in low flame for dhum.
now your butter chicken is ready,
Garnish with coriander leaf and serve hot and enjoy the silky smooth butter chicken with naan bread or rumali roti.

CRISPY MUTTON KOFTA AMBUR STYLE IN URDU AND ENGLISH

2020-07-18T20:06:00.006+05:30

Crispy mutton kofta is a traditional flavour filled meatballs which is crispy outside and soft, juicy, inside.

WHAT IS KOFTA?

Mutton kofta is made out of mutton pieces or meat and is a delicious snack which is round deep-fried meatballs. usually, all meat recipes are very special which is made during occasions or festivals. Its is a wonderful snack recipe and irresistible to taste.

WHAT YOU NEED TO MAKE KOFTA?

I can assure, once you taste this kofta, one can't resist making it again. the ingredient required to make this kofta is basic and common, everything that is available at home. here meat kofta is deep-fried which actually bring out the real taste to kofta. it is very easy to make kofta in just 30 mins when suddenly guests show up or to satisfy the crave for non-veg and fried food.

WHAT CAN BE SERVED WITH KOFTA?

Deep-fried koftas can be eaten plain or you can use any sauce with it, or with gravy and rice for lunch. I usually prepared with simple sambar rice. My children like them to eat as evening snacks. I some special occasions, kofta can be deep-fried with Ghee, it gives authentic traditional flavour which my grandparents used to make kofta.

HOW TO MAKE PERFECT CRISPY KOFTA?

To prepare such a crispy magically delicious kofta, you should know some special tips:

To prevent breaking while deep frying you should drain off the water from kheema completely, deseed the tomatoes.
To prevent kofta from becoming hard, add an equal proportion of Gram dal to kheema.
Irregular round balls make kofta more crispy and restaurant-style.

INGREDIENTS FOR KOFTA:

Kheema- 1 cup.
Putana dal (Gram dal)- 1 cup.
Tomato- 2(small).
Onion- 1(medium).
Ginger and Garlic paste- 1/2 tsp.
Coriander leaf.
Mint leaf.
Green chilly- 1
Salt- to taste.
Red chilly- 1 tsp.
Oil- to fry.

HOW TO MAKE KOFTA? (STEP BY STEP):-

DIRECTION FOR FLAVORED DAL POWDER:

Take Gram dal, salt, red chilly grind well into a fine powder.

DIRECTION FOR MEATBALLS:

Take Kheema wash well and drain off water.
Take kheema, deseeded tomato, chopped opinion, ginger and garlic paste, coriander leaf, green chilly and mint leaf in a mixer grinder and grind for 5 sec, saute well, repeat for 2 more times.
Now add Gram dal powder to Kheema mix and need it well.
Then make small kofta balls (irregular balls make more crispy outer layer).
Take oil(ghee) in a pan and deep fry (in high flame) the koftas till golden colour appears.

Mutton kofta Recipe in Urdu:

Hope you found this recipe very easy, you should try today, to taste the restaurant-style kofta, and enjoy cooking!!!

GULAB JAMUN MADE FROM KHOYA

2020-07-12T16:46:00.003+05:30

GULAB JAMUN VERY POPULAR INDIAN SWEET. IN PARTIES, WEDDINGS AND EVEN IN INDIAN THALIS, GULAB JAMUN HAPPENS TO BE ONE OF THE DESSERTS SERVED ALONG WITH BRIYANI AND CRISPY FRIED CHICKEN. SOMETIMES TO SATISFY OUR SWEET CRAVING I MAKE GULAB JAMUN. MY CHILDREN ARE ALSO FOND OF GULAB JAMUN.

THIS GULAB JAMUN RECIPE I HAVE SHARED IS EASY THAT YIELDS DELICIOUS, SOFT, JUICY AND TASTY. I LEARNED THIS RECIPE FROM MY GRANDPARENTS WHEN I WAS SMALL(8 Yr). I HAVE EXPERIENCE OF ALMOST 32 Yrs. EVERY ONE LOVES TO EAT GULAB JAMUN MADE BY ME. I LOVE TO SHARE RECIPE FOR WHICH I FOUND THIS PLATFORM, HOPE ALL WILL BENEFIT FROM THIS.

DO YOU WANT TO MAKE SUCH DELICIOUS, SOFT, JUICY, AND TASTY?

JUST FOLLOW MY STEP YOU CAN SURELY MAKE A PERFECT GULAB JAMUN EVEN AT FIRST TRY!!!

SO LET'S START TO MAKE MELT-IN-MOUTH GULAB JAMUN

TRADITIONALLY GULAB JAMUN IS MADE USING KHOYA WHICH IS NOTHING BUT MILK SOLID. IT IS VERY EASY TO MAKE. KHOYA MADE IN HOME ADDS PURITY TO GULAB JAMUN WHICH MAKES IT EVEN JUICY AND TASTY. KHOYA THAT IS READILY AVAILABLE IN SWEET SHOPS ARE NOT PURE ONE, IT CONTAINS ALL PURPOSE FLOUR[MAIDA] WHICH LEADS TO SPOILED CONSISTENCY OF JAMUN.

MANY OF MY NEIGHBORS AND FOLKS COMPLAINT OF FAILURE WHEN THEY TRY MAKING ONE, I USUALLY HELP THEM OUT, HERE I SHARED ALL THE TIPS, SO YOU CAN FEARLESSLY MAKE GULAB JAMUN AND MAKE YOUR FAMILY HAPPY WITH THIS INCREDIBLE SWEET.

HOW TO MAKE KHOYA FROM MILK:

TAKE ONE LITRE MILK IN A PAN, WITH MEDIUM FLAME, STIR CONTINUOUSLY, FOR 30 Mins, YOU CAN SEE THE LUMPS AND MILK THICKENS SLOWLY. TILL YOU REACH THE CONSISTENCY AS SHOWN IN THE PICTURE.
THEN CONTINUE STIRRING IN MEDIUM FLAME, YOU CAN SEE THE CHANGE INCONSISTENCY IN STAGES: (1)TURNS CREAMY, (2)THICKENS, (3)SEPARATE FROM PAN, (4)HOLDS THE SHAPE, IT MIGHT TAKE 10 Mins. FINALLY, YOUR INSTANT KHOVA IS READY.

INGREDIENTS:

1)FOR MAKING GULAB JAMUN:

KHOYA- 250g.
SOOJI- 1/4Kg.
MILK-100ml.
SUGAR- 1tsp
GHEE/OIL- 2tsp
BAKING POWDER-1/2tsp(small spoon).
OIL- to deep fry.

2)FOR MAKING SUGAR SYRUP:

SUGAR- 800g.
WATER- 700ml.
CARDAMOM- 4nos.

DIRECTION FOR MAKING SUGAR SYRUP:

TAKE WATER IN A PAN, ADD SUGAR AND CARDAMOM AND BOIL FOR 8 Mins.
NOW YOUR SUGAR SYRUP IS READY, COOL IT ASIDE.

DIRECTION FOR MAKING GULAB JAMUN:

TAKE SOOJI AND MILK IN PAN AND MIX WELL, LET IT SET ASIDE FOR 15 Mins.
THEN ADD INSTANT KHOYA, SUGAR, GHEE/OIL, BAKING POWDER {NOTE: USE FRESH BAKING POWDER} AND MIX WELL AND KNEAD FOR 5 Mins. NOW YOU GULAB JAMUN DOUGH IS READY, {NOTE: CONSISTENCY OF THE DOUGH SHOULD BE SIMILAR TO CHAPATHI DOUGH}.
DIVIDE INTO SMALL PIECES, AND ROLL GENTLY WITH NO CRACKS.{NOTE: IF CRACKS OCCURS CONSISTENTLY, THEN YOUR DOUGH MAY BE LITTLE DRY, ADD LITTLE MILK TO MAKE IT MOIST}.
NOW TAKE OIL IN A PAN, WITH MEDIUM FLAME, DEEP FRY THE GULAB JAMUN SLOWLY TILL GOLDEN COLOR.{NOTE: OIL SHOULD NOT BE FUMING}.
ADD FRIED GULAB JAMUN BALLS INTO SUGAR SYRUP.

Add caption

SOAK THEM FOR AT LEAST 6-10 Hrs BEFORE SERVING.
AFTER SOAKING JAMUNS ARE INCREASED TO ALMOST DOUBLE IN SIZE, GULAB JAMUNS ARE READY FOR SERVING.

MY SPECIAL NOTES:

WHEN SUGAR SYRUP IS THICK, GULAB JAMUN WILL NOT SOAK PROPERLY, WHICH MAY LEAD TO LITTLE HARD AND NON JUICY GULAB JAMUN.
WHEN SUGAR SYRUP IS THIN(EXCESS WATER), GULAB JAMUN WITH DISINTEGRATE IN SYRUP.
WHEN SOOJI GETS EXCESS OR NOT KNEADED WELL, GULAB JAMUN WILL BECOME HARD.
WHEN SOME INGREDIENTS MEASUREMENT NOT TAKEN PROPERLY, GULAB JAMUN WILL DISINTEGRATE IN SYRUP.
IF BAKING SODA IS EXCESS, GULAB JAMUN WILL BE EXCESSIVELY SOFT INCONSISTENCY WON'T BE ABLE TO HOLD, IT WILL BREAK.

CRISPY FRIED CHICKEN {RESTAURANT STYLE }

2020-07-10T23:29:00.002+05:30

CRISPY FRIED CHICKEN

PERFECT FRIED CHICKEN ARE THOSE WITH CRUNCHY OUTSIDE AND WITH MOIST AND JUICY INSIDE.

THE CRISPY FRIED CHICKEN FROM THE RESTAURANT THAT YOU'VE BEEN CARVING FOR CAN NOW BE EASILY PREPARED AT HOME.

IF YOU WANT TO LEARN HOW TO MAKE CRISPY FRIED CHICKEN?

THEN THIS IS THE RECIPE FOR YOU!

IF YOU EVER WANTED TO MAKE YOUR OWN CRISPY FRIED CHICKEN, ITS TIME FOR YOU TO TRY NOW. LET'S SEE HOW TO MAKE DELICIOUS CHICKEN THAT IS JUICY AND CRUSTY PIECE WHICH WOULD BE FINGER-LICKING...

INGREDIENT:

CHICKEN (BONELSS)-2 pieces(400g)

MARINADE:

CHICKEN MASALA-2 tsp.
RED CHILLY POWDER- 1 tsp.
GINGER AND GARLIC PASTE- 1/2 tsp.
CURD- 2tsp.
SALT -to taste.
FOOD COLOR.

BATTER:

MAIDA/CORN FLOUR- 4-5 tsp.
CHICKEN MASALA- 1/2 tsp
RED CHILLY POWDER- 1/2 tsp.
SALT- a pinch.
RUSK POWDER/BREAD CRUMBS.

DIRECTION FOR MARINATION:

TAKE A BOWL AND ADD CHICKEN MASALA, RED CHILLY POWDER, GINGER AND GARLIC PASTE, CURD, SALT(to taste), FOOD COLOR AND MIX WELL.
REFRIGERATE FOR 3-12 Hrs.

WHAT SHOULD BE DONE TO MAKE A CHICKEN CRISPY OUTER AND JUICY INSIDE?

Deep fry the chicken in oil for 1 min (30 sec each side) at 350 degrees F.(i.e., the oil should be fuming).

DIRECTION FOR BATTERING CHICKEN:

TAKE MAIDA(ALL PURPOSE FLOUR) OR CORN FLOUR, ADD CHICKEN MASALA, RED CHILLY POWDER, SALT(to taste) IN A BOWL AND MIX WELL WITH WATER.
APPLY THE BATTER OVER MARINATED CHICKEN.

DIRECTION FOR CRISPY COATING:

TAKE CRUSHED RUSK/ BREAD CRUMBS AND COAT BATTERED CHICKEN. LET IT SIDE ASIDE FOR 30 Mins.

DIRECTION FOR DEEP FRY:

TAKE OIL IN A PAN AND OIL SHOULD BE FUMING HOT THEN LOWER THE FLAME.
DEEP FRY THE CHICKEN TILL GOLDEN COLOR APPEARS.
REMOVE FROM THE OIL AND PLACE ON THE PAPER TOWEL. LET THEM REST FOR AT LEAST 10 mins BEFORE SERVING. ENJOY CRISPY CHICKEN.

AMBUR BRIYANI RECIPE -- DO YOU REALLY WANNA TASTE ORIGINAL AMBUR MUTTON BRIYANI?

2020-07-04T18:24:00.001+05:30

AMBUR BRIYANI IS ORIGINATED FROM OUR ANCESTORS WAY BACK FROM 200 YEARS AGO. IT IS ALL STARTED FROM ARCOT NAWABS. THE LEGACY OF TRADITIONAL RECIPE HAS BEEN PASSING FROM GENERATION TO GENERATIONS.

I GOT THE ANCESTRAL LEGACY OF THE TRADITION AMBUR BRIYANI. I STARTED COOKING BRIYANI WHEN I WAS 8 YEARS OLD. I HAVE COOKING EXPERIENCE OF ALMOST 32 YEARS. EVERY ONE IN OUR FAMILY INVITE ME TO COOK FOR THE SPECIAL FAMILY FUNCTION AND ALL LOVE TO EAT BRIYANI MADE BY ME. I LOVE TO TEACH COOKING AND MY CHILDHOOD HOBBY IS TO MAKE EVERYBODY HAPPY WITH MY COOKING. HERE I SHARE MY EXPERIENCE AND SPECIAL TIPS TO MAKE A ORIGINAL TRADITIONAL AMBUR BRIYANI.

LETS SEEN HOW TO MAKE ORIGINAL AMBUR MUTTON BRIYANI. FOLLOW MY STEPS YOU WILL BE ABLE TO MAKE PERFECT AMBUR BRIYANI.

INGREDIENTS:

BASMATI RICE - 1kg

MUTTON - 1/2Kg

OIL - 200g

CINNAMON STICK - 2

CARDAMOM - 2

ONION(medium size) - 3

GINGER(50g) AND GARLIC(50g) PASTE - 100g

RED CHILLI - 3tsp

TOMATO(medium size) - 5

CURD - 75g or 1/2cup

LENOM - 1/2

GREEN CHILLI - 4

CORIANDER LEAF

MINT LEAF

SALT

METHOD FOR PREPARING BRIYANI GRAVY:

Take oil in a cooker and keep the stove in a high flame, to this add cinnamon stick and cardamom.

once the oil gets fuming with the above ingredients, add finely chopped onion, after 20-30 sec add ginger and garlic paste (Note: Do not use ready paste), then mix well.

After 1 min add chilly powder mix well for 2 sec, then add mutton and mix, stir for 2min (Note: flame should not be slow).

Add curd 1/2 cup then mix well, then add tomato paste mix well (Notes: deseed the tomato and then finely grind it).

after 2-3 mins add salt(Note: to taste) and then add coriander leaves, mint leaves and green chilly to it.

Add 250ml of water, stir well then close the cooker lid and wait for 5 whistle, after that cook(Note: cooker lid should be close) in low flame for 10 mins.

Now your briyani gravy is ready.

METHOD FOR PREPARING BRIYANI RICE:

Soak the rice in water for 1 hr (notes: add 1 tsp salt to the water, to prevent breakage of the rice).

Take water 2 litres in a pan add salt (Note: to taste or 4 tsp).

Add rice in boiling water.

check the consistency of rice (note: take sample rice and when pressed with finer it should be softer~75% cooked as shown in the video).

Drain the water and keep aside.

Now add briyani gravy to rice and mix well.

keep it for "dhum in Urdu" in low flame for 10 mins (Note: DHUM is nothing but a simple step most of them don't know, but it is a very important step for briyani, let's see how to do it, to keep in dhum you should close the lid of pot in airtight and stove in low flame for 10 mins).

Now your tasty Ambur briyani is ready, serve hot and enjoy.

FOLLOW MY METHOD, TIMING AND TIPS. YOU WILL ABLE TO TASTE ORIGINAL AMBUR BRIYANI AT YOUR HOME

NUTRITIONAL FACTS {APPROX}

AMOUNT PER SERVING

CALORIES-1180

Total Fat-58.1g

Colesterol-94.3mg

Sodium-180mg

Total Carbohydrate-143g

Dietary Fibre-9.8g

Protein- 44.7g

NUTRITIONAL FACTS {APPROX}
AMOUNT PER SERVING	CALORIES-1180
Total Fat-58.1g
Colesterol-94.3mg
Sodium-180mg
Total Carbohydrate-143g
Dietary Fibre-9.8g
Protein- 44.7g

HAJI'S RECIPES

CARROT HALWA

WHAT IS CARROT HALWA/GAJAR KA HALWA?

INGREDIENTS:-

DIRECTIONS:-

HOW TO MAKE CARROT HALWA?

INSTANT CHOCOLATE CAKE RECIPE

WHAT YOU NEED?

LETS MAKE IT:-

CHEESY CHICKEN RECIPE - HAJI'S RECIPE

What is Cheesy Chicken?

Marination for cheesy chicken

What you need?

Let's make it:

BAKRID SPECIAL MUTTON FRY AMBUR STYLE SIMPLE AND EASY TASTY RECIPE URDU | MUTTON SUKKA DHABA STYLE

INGREDIENTS:

DIRECTION:

Mutton fry recipe in Urdu:

KHATTA GOSHT CURRY RECIPE IN URDU AND ENGLISH

Ingredients:

Curry Preparation for gravy:

Method for preparation:

BEST MUTTON PEPPER GRAVY IN ENG AND URDU| AMBUR STYLE | بکرا کا گوشت کا فال سالانہ

Ingredients:

Direction for preparation:

MUTTON PEPPER GRAVY IN URDU: بکرا کا گوشت کا فال سالانہ

SHAHI MEETHA RECIPE MUHARRAM SPECIAL AUTHENTIC ROYAL DESSERT FROM AMBUR ENGLISH AND URDU

INGREDIENTS:

DIRECTION:

SHAHI MEETHA RECIPE IN URDU:

MUTTON SEMIYA | SEMIYA BREAKFAST | SEVIYAN PULAO | VERMICELLI RECIPE | SEMIYA BIRYANI |SPICY SEMIYA

INGREDIENTS:

DIRECTIONS FOR MUTTON SEMIYA GRAVY:

DIRECTION TO COOK SEMIYA/VERMICELLI:

DIRECTION TO MAKE MUTTON SEMIYA:

RECIPE IN URDU

MUTTON DALCHA RECIPE | KADDU KA DALCHA | RECIPE IN ENGLISH AND URDU | DALCHA MUSLIM STYLE FOR BIRYANI

INGREDIENTS:

DIRECTION:

NOTE:

RECIPE IN URDU:

Egg Caramel Custard Pudding Recipe | Pudding recipe without oven | how to make caramel pudding in pan?

Ingredients:

DIRECTION FOR PUDDING :

Egg Caramel Custard Pudding Recipe in Urdu

Bakrid Special | Best Goat liver gravy | Mutton kaleji pepper gravy Muslim style | Aatu Eeral gravy in English and Urdu

Ingredients :

Direction to make goat liver gravy:

Recipe in urdu

Hyderabadi Shami Kabab recipe in Urdu and English

BAKRID SPECIAL | MUTTON BIRYANI RECIPE {English and Urdu}

What you need to make mutton biryani?

How to make mutton biryani?

BAKRID SPECIAL MUTTON BIRYAN IN URDU:

STEP BY STEP PHOTOES OF DIRECTIONS:

BAKRID SPECIAL | Mutton tilly fry/ Goat spleen fry | Mutton heart / Dil fry | Mutton kidney / Gurda fry Recipe in English and Urdu

What can be served with mutton heart, spleen and kidney fry?

How to prepare the best mutton fry?

What you need to make mutton fry?

How to make mutton fry?

Special notes:

STEP BY STEP PHOTOS:

BADAM KHEER (BADAM HARIRA)

what is kheer?

WHAT YOU NEED TO MAKE BADAM KHEER?

HOW TO MAKE BADAM KHEER?

DIRECTION:

For garnish:

NOTES:

MANGO SQUASH

let's see some health benefits of mango:

how to preserve mango squash?

what you need to make mango squash?

how to make mango squash?

SHAHI TUKDA

what is shahi tukda?

lets see what you need to make shahi tukda:

Ingredients:

how to make shahi tukda?

CRISPY HOMEMADE CHICKEN NUGGETS

MUTTON PEPPER GRAVY IN URDU:
بکرا کا گوشت کا فال سالانہ