Masala bhindi recipe

 Masala bhindi recipe 

1. Heat oil, add jeera and fen Rewritten Text

nel seeds, let it splutter.

 2. Add the onions and brown them lightly. 

3. Add ginger and some water, mix.

4. Add turmeric powder and mix again.

 5. Stir in bhindi. Add the rest of the water and continue mixing. 

6. Mix the bhindi well and add salt.

 7. Sprinkle fennel powder, amchoor powder and sugar.

 8. Mix again and sprinkle paprika powder on top.

 9. Add lime juice, mix well and serve. 

02 Nihari Goshti Recipe About Nihari Gosht Recipe: Originating from the Mughal royal kitchens, Nihari Gosht is a traditional Muslim dish that has slowly conquered the taste buds of people across borders. Nihari is an authentic dish meaning slow cooked mutton stew which is said to originate from the Awadhi cuisine of Lucknow. Nihari is a popular dish in Pakistan and Bangladesh and is also considered the national dish of Pakistan. The earlier Nihar recipe had a myriad of spices, so it was slowly cooked overnight and served the next morning on special occasions and festivals like Eid. Here is a special royal recipe that you can prepare at home in simple steps for festive occasions and dinners. Comes with naan, paratha or rice. : A delicious combination of spices, Nihari Gosht is rich in spices and herbs like cardamom, cinnamon, chilies, bay leaves, nutmeg mixed with yogurt and gulab jal. Saffron adds an exotic and aromatic flavor to food. It is a perfect meat dish, decorated with the scent of rose water and tons of spices. 

 1. Heat oil in a pan and add green cardamom, cinnamon, cloves, black cardamom and bay leaves.

 2. Add the meat and fry until slightly cooked.

 3. Add salt and turmeric and mix well. 

4. Pour water, cover the pan and cook. 

5. When it starts boiling, add ginger-garlic paste, coriander powder, red chilli, garlic paste and onion. 

6. Mix well and add yogurt, gulab-jal, garam masala, nutmeg and cinnamon powder and saffron. 

7. Cover and cook for 2-3 minutes. 

8. Now put the meat in a thick dish and strain the sauce. 

9. Add a few drops of itari and cover the pan. 

10. Close it with wheat paste and cook on low heat.

 11. When ready, garnish with fresh coriander and ginger and serve. 

03 Recipe: Khade Masala Ka Gosht To showcase the fresh selection and their dishes, there is a 50 percent food special from Sunday to Thursday. Director Mohammad Shaikh shares the recipe for the most popular dish on the menu. Khade Masala Ka Gosht Tender pieces of lamb cooked in whole spices and served in a traditional karahi bowl Spring lamb with bone or removed as desired: 250 g boneless or 00 g boneless cinnamon, bay leaf, 6 peppercorns, 1 star anise) Vegetable oil: 15 ml Fresh tomatoes (boiled in water and when they are ready, peel the skin). ), i.e. freshly prepared plum tomatoes. Salt to taste and season. 2 cherry tomatoes for decoration 25 g Kashmiri chili powder (Kashmiri chili powder gives heat and natural color to the food) Wash the lamb, drain and cook in clarified butter and vegetable oil (combined) until brown and almost ¾ done. This will release the juices from the lamb (especially if it's on the bone) and give the sauce a nice color. Cover with a lid and cook in its own juices to cook the lamb if necessary. Then add chopped ginger and garlic, onion and whole garam masala and fry well for few minutes. Then add the tomatoes and cover the pot and let it cook until the tomatoes form a thick curry sauce and the lamb is well cooked. Finally, add the Kashmiri chili powder, cook for a few more minutes, remove from the heat and let rest for a few minutes. Garnish with cherry tomatoes and serve