Lahori Mutton karahi:
Table of Contents
Ingredients:
Yogurt: ½ Cup
Cream: 2 tablespoon
Water: ½ Cup
Garlic paste: 1 tablespoon
Turmeric powder: ¼ tablespoon
Mutton mix boti: ½ kg
Chopped Tomatoes: 2 medium
Salt: ½ tablespoon or to taste
Cooking oil: ½ Cup
Red chili powder: 1 tablespoon
Garam masala powder: 1 tablespoon
Chopped Green chilies: 2-3
Chopped fresh coriander
Ginger julienne
Fresh coriander
Ginger julienne
Green chilies
Directions:
Take a mixing bowl, add yogurt & cream, whisk well for 2-3 minutes, and set aside. Take a wok, add water, garlic paste, turmeric powder, and stir it. Add mutton mix boti, salt & tomatoes, and mix well. Place the lid and cook for 15-20 minutes on medium-low flame, then cook on high flame for 8-10 minutes. Add cooking oil, mix continuously and cook for 5 minutes. Now add red chili powder and mix well. Add garam masala powder, mix well and cook until oil separates. Keep the flame low and add yogurt+cream mixture, mix continuously and cook for 3-4 minutes. Add green chilies, fresh coriander, and ginger, mix and cook on low flame until oil separates. Garnish with fresh coriander, ginger, green chili & serve.
Serve 4-5 people with Nan or Wheat Bread!
Murgh Cholay:
Ingredients:
Chicken: ½ kg
Boiled Chickpeas: 1 Cup/250 gms
Chopped Onion: 1 medium
Ginger Garlic Paste: 2 tablespoons
Tomatoes Chopped: 2-3 medium
Fenugreek seeds: ½ tablespoon
Salt: 2 tablespoon or to taste
Crushed Red chilies: 1 tablespoon
Red chili powder: 1 tablespoon
Coriander powder: 1 tablespoon
Turmeric: ½ tablespoon
Roasted Ground cumin: 1 tablespoon
Black pepper grounded 1 tablespoon
Red Lentil: 2 tablespoons
Ghee: ½ cup
All spices powder: 1 tablespoon
Kasuri Methi: 1 tablespoon
Julienne ginger: 1 tablespoon
Green Chilies: 2-3
Coriander: 2 tablespoons
Water: ¼ cup to make gravy (thick/thin)
Directions:
In pan heat oil, add onion and fenugreek seeds fry till color changes to light golden. Add tomatoes, GGP, chicken & red lentils and mix well. Add crushed chilies, coriander powder, turmeric, cumin powder, red chili powder & black pepper. Mix well, add water, salt & cover the lid till the chicken is about to cook. Check from time to time. When only a little bit of water is left, add chickpeas and keep mixing till oil separates in the pan. It may take 5-7 minutes. Add all spices powder, green chilies, ginger, Kasuri methi & coriander, and simmer for 3-4 minutes.
Serve hot with Nan OR Boiled Rice to your loved ones & enjoy this tasty Googlushee‘s recipe .
Strawberry smoothie recipe:
Ingredients:
Ice cubes: 6-8
Strawberries: 7-10 pieces
Peanut butter: 2 tablespoon
Yogurt: 1 Cup
Apple Juice: 1-1/2 Cup
Honey: 1 tablespoon
Vanilla Extract: 1/2 tablespoon
Directions:
In a blender jar, add ice cubes, banana, yogurt, peanut butter, Horlicks chocolate powder, honey & blend until smooth. Ready to serve!
Tinday Gosht Recipe:
Ingredients:
Green chili: 2 pieces
Ginger: 1-inch piece
Garlic cloves: 8-9 pieces
Fresh coriander: 2 tablespoon
Onion sliced: 1 large
Yogurt whisked: ½ Cup
Coriander powder: 1 tablespoon
Red chili powder: 2 tablespoon
Turmeric powder: ½ tablespoon
Garam masala powder: 1 tablespoon
Cooking oil: 1/3 Cup
Mutton mix boti: ½ kg
Salt: 1 tablespoon
Cumin seeds: 1 tablespoon
Green cardamom: 2
Cloves: 3-4
Black peppercorns: ¼ tablespoon
Bay leaves: 2
Water: 2 Cups or as required
Tinday/Round gourd peeled and cut into pieces: ½ kg
Water: 1 Cup
Green chilies: 3 piece
Fresh coriander chopped: 1-2 tablespoon
Fresh coriander chopped
Directions:
Take a chopper, add green chili, ginger, garlic, fresh coriander, and onion, chop well & set aside. In a small bowl, add yogurt, coriander powder, red chili powder, turmeric powder, garam masala powder, and mix well. Spiced yogurt is ready!
In a wok, add cooking oil, mutton mix boti, salt, and mix well until it changes color. Add cumin seeds, green cardamom, cloves, black peppercorns, bay leaves, and mix well. Now add chopped green chili & onion mixture, mix well and cook until oil separates. Now add spiced yogurt, mix well and cook for 4-5 minutes. Now add some water, and bring it to boil, cover & cook on low flame for 35-40 minutes. Add round gourd, water, and mix well. Add green chilies and mix well, cover & cook on low flame for 15-20 minutes until tender. Add fresh coriander and mix. Garnish with fresh coriander & serve!
Chocolate Chip Cookies Recipe:
Ingredients:
Brown sugar: 2/3 Cup
All-purpose flour: 1 & ½ Cups
Baking powder: 1 tablespoon
Butter: 125 gms
Caster sugar: 1/3 Cup
Egg: 1
Chocolate chips: ½ Cup
Directions:
In the grinder, add brown sugar and coarsely, grind it & set it aside. Take a mixing bowl, add sifted all-purpose flour and baking powder, mix well, and set it aside.
In the mixer machine, add butter, caster sugar, grinded brown sugar, and beat until well blended. Fill the egg and beat a little more. Add dry ingredients and beat well steadily before mixing. Now add chocolate chips and use a spatula to blend correctly. Cover it with polythene and rest for 20-25 minutes in the refrigerator.
Grease baking tray, take a little quantity of prepared mixture, make a ball, place it over the baking tray, slightly press it, and sprinkle chocolate chips on it. Preheat the oven at 150 C and place the tray to bake for 20-25 minutes. Ready to enjoy the cookies!
Chicken Shashlik with Gravy Recipe:
Ingredients:
Soy sauce: 2 tablespoon
Vinegar: 1 tablespoon
Black pepper powder: 1 & ½ tablespoon
Salt: ½ tablespoon or to taste
Paprika powder: ½ tablespoon
Sugar: 1 tablespoon
Ginger garlic paste: 1 tablespoon
Chicken boneless cubes: ½ kg
Oil: 1-2 tablespoon
Capsicum cubes: 1 medium
Tomato deseeded & cubes: 2 medium
Onion cubes: 1 medium
Boiling water: as required
Tomatoes: 3 medium
Oil: 1 tablespoon
Garlic crushed: 1 tablespoon
Tomato ketchup: 2-3 tablespoon
Hot sauce: 2 tablespoon
Soy sauce: 1 & ½ tablespoon
Vinegar: 1 tablespoon
Sugar: 2 tablespoon
White pepper powder: ½ tablespoon
Salt: ½ tablespoon or to taste
Black pepper crushed: 1 tablespoon
Red chili crushed: ½ tablespoon
Chicken stock: 1 Cup
Corn flour: 1 tablespoon
Directions:
In a bowl, add soy sauce, vinegar, black pepper powder, salt, paprika powder, sugar, ginger garlic paste, and mix well. Add boneless chicken cubes, mix them properly, and rest aside for 30-45 minutes.
Take a pot, add oil, and marinated chicken. Cover it with a lid and cook for 4-5 minutes, then cook on high flame until dry. Add onion, tomato, and capsicum cubes, mix well and take out in a bowl & set it aside.
Cut the tomatoes slightly with a knife. Add tomatoes and blanch for 2 minutes in boiling water and bring out in a pan. Peel off the skin, slice it around and cool it. In a grinder, grind the boiled sliced tomatoes well & place them aside. In a pot, add oil, garlic and cook for 1 minute. Add grinded tomatoes, tomato ketchup, hot sauce, soy sauce, vinegar, sugar, white pepper powder, salt, black pepper powder, red chili crushed, and stir them all well. Place the lid on it and cook for 3-4 minutes on a low flame. In chicken stock, add cornflour and whisk well. Add it to a pot, mix continuously and cook until desired consistency. Add cooked chicken & vegetables, mix well and simmer for 1-2 minutes.
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