The document provides recipes for several Indian meat dishes including Achari Gosht, Goan Mutton Curry, Patther Kabab, Shahi Rogan Josh, Dhabe Da Meat, Meat Durbari, and Dahi Ke Kebab. The recipes include lists of ingredients and instructions for preparing each dish.
Among hundreds of festivals, Diwali is the biggest festival for most of the Indians. Every religion has a different story and a reason for celebrating it but the few of the common things are crackers, sweets, lights, diyas, and FOOD.
Mushroom key pakwan A Lecture By Mr Allah Dad Khan Former DG Agriculture Exte...Mr.Allah Dad Khan
Mushroom key pakwan A Lecture By Mr Allah Dad Khan Former DG Agriculture Extension Khyber Pakhtun Khwa Province & Visiting Professor Agriculture University Peshawar Pakistan
Mutton Do Piyazah is one of the popular mutton recipes. In this recipe article, you will learn how to prepare this Indian mutton recipe easily & quickly.
Full Recipe https://bit.ly/38iknRH
Among hundreds of festivals, Diwali is the biggest festival for most of the Indians. Every religion has a different story and a reason for celebrating it but the few of the common things are crackers, sweets, lights, diyas, and FOOD.
Mushroom key pakwan A Lecture By Mr Allah Dad Khan Former DG Agriculture Exte...Mr.Allah Dad Khan
Mushroom key pakwan A Lecture By Mr Allah Dad Khan Former DG Agriculture Extension Khyber Pakhtun Khwa Province & Visiting Professor Agriculture University Peshawar Pakistan
Mutton Do Piyazah is one of the popular mutton recipes. In this recipe article, you will learn how to prepare this Indian mutton recipe easily & quickly.
Full Recipe https://bit.ly/38iknRH
Document contains list of traditional food of Uttarakhand,a state of India. Cuisines of Uttarakhand are very simple not included the complex spices and methods. They are mainly divided into two groups Kumaoni dishes and Garhwali dishes. Aim of the document is to introduce our traditional food and to spread the taste of Uttarakhand worldwide. some of the popular dishes are Arsa,Kafuli,rabra, Bhatwani,singori,Chaisoo etc.
Enjoy this Cookbook. If you need any of the tools please feel free to check out my website:
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Homemade Indian Curries A Complete Guide.pdfIsabella Barry
Embarking on a culinary journey through the diverse landscapes of India, one encounters a symphony of flavors, aromas, and textures that are truly unparalleled. At the heart of this gastronomic adventure is an array of curries, each boasting a unique blend of spices and ingredients.
If you're craving a burger, there are plenty of Paleo bun options, from lettuce wraps to mushrooms to all kinds of recipes made with nut flours and other Paleo-friendly alternatives.
1. ACHARI GOSHT RECIPE<br />Ingredients:<br />http://englishtohindi.in/index.php<br />1 kg mutton gosht1 kg yogur dahi2 tbsp kalvanji4 - 5 onions pyaz4-5 tbsp ghee/oil (tel) a pinch of haldi 1 tsp white zeera salt (namak) to taste red chilli (lal mirch) powder to taste fresh dhania for garnish<br />How to make achari gosht:<br />Cut onion in slices. <br />Fry onion in oil till light brown. <br />Put in yogurt and meat and let it simmer till meat become tender. <br />Put in salt, kalwanji, chili, and haldi. <br />Cook for sometime on high heat <br />Sprinkle Fresh dhania. <br />Serve with hot. <br />GOAN MUTTON CURRY RECIPE<br />Ingredients:<br />2 cup warm watervinegar2 tsp sirka1/2 tsp pepper powder kali mirch1 tsp coriander powder dhani salt to taste namak1/2 tsp clove powder long pawder3 tblsp oil2 tblsp desiccated coconut naryal2 big size onions pyaz1 1/2 inch ginger adrak1/4 cup yogurt dahi750 gms mutton ghost1 tsp red chilli powder lal mirch 1 tsp cinnamon powder dalchini pawder6 cloves garlic lassan1 tsp turmeric powder haldi<br />How to make goan mutton curry :<br />Clean and wash the mutton thoroughly. <br />Remove off the excess water and cut into 1 inch cubes. <br />Cream the yogurt and turmeric powder together. <br />Mix in the mutton cubes and marinate for 3-4 hours. <br />Take off and cut one onion. <br />Slice the other. <br />Wash, take off and crush the ginger and garlic. <br />Heat up half the oil over medium heat up in a heavy bottomed pot and fry cut onion until brown. <br />Remove with a slotted spoon and keep aside. <br />Mix in the remaining oil to the pot and fry the cut onions until soft. <br />Mix in the crushed ginger and garlic. <br />Stir fry for one minute. <br />Mix in the coriander powder, cinnamon powder, clove powder, pepper powder, red chilli powder. <br />Stir fry for 1 minute over low heat. <br />Mix in 2 tblsp of water and stir fry until it evaporates. <br />Mix in the desiccated coconut stir fry for 2 minutes over low heat. <br />Mix in meat and increase the heat. <br />Stir and fry the meat for 5 minutes or until it changes colour. <br />Mix in water and bring it to a boil. <br />Cover and simmer (boil slowly at low temperature) for 30 minutes, mix in the fried onions and salt. <br />Further simmer (boil slowly at low temperature) for 30 minutes or until the meat is tender. <br />Stir in vinegar, take off from heat, serve hot. <br />PATTHER KABAB RECIPE<br />Ingredients:<br />16 mutton pasandasFor Marinade 1 tsp green cardamom powder4 tblsp mustard oil1 1/2 tblsp mint leavessalt to taste 1 tblsp raw papaya5 green chillies1 1/2 tblsp coriander leaves2 tblsp ginger garlic paste1 tsp lichen stone flower powder (dagad phool)1 tsp garam masala powder1 tsp peppercorns (crushed)<br />How to make patther kabab :<br />Grind fresh coriander leaves, mint leaves, green papaya, green chillies to a fine paste. <br />Mix in ginger garlic paste and all the dry ingredients, mix well and apply equally on the mutton pasanda. <br />Let it marinate for one hour. <br />Cooking on stone slabs:(traditional way of cooking on kadapa stone. <br />Take a flattish piece of rough granite or kadappa of about 11/2quot;
length x 1quot;
breadth x 2quot;
thickness. <br />Wash the stone and rest it on bricks on two sides to make a bridge, taking care that it is safely balanced. <br />Heat up the granite well with live charcoals underneath. <br />Sprinkle a little oil or ghee on the surface and put the marinated meat picattas. <br />Turn them a few times basting them occasionally with oil. <br />Take off when cooked through. <br />SHAHI ROGAN JOSH RECIPE<br />Ingredients:<br />250 gms Minced Mutton 2 meduim sized sliced Onion (Pyaj) 1 tsp Garam Masala 4 chopped Green chilli (Hari mirch) 3 skinned and chopped Tomato (Tamatar) 1 cup fresh Curd (Dahi) A big pinch of Saffron (Kesar)oaked in lukewarm milk 15 Cashewnut (Kaju) 4 tblsp Clarified Butter (Ghee) 1 quot;
long piece Ginger (Adrak) 1 tblsp Coriander Seeds Powder (Dhania Powder) 1 tblsp Turmeric (Haldi) 6 Red Chillies1 tblsp Cumin Seed (Jeera) 6 cloves Garlic (Lasun) <br />How to make shahi rogan josh:<br />First grind ginger, corainder seeds, turmeric powder, red chillies, cumin seeds, garlic with adequate quantity of salt to a thick paste. <br />Now heat ghee. <br />Fry onions, green chillies, tomatoes till brown and ghee begins to separate. <br />Add masala paste and simmer for 3 minutes. <br />Add keema and simmer. <br />Add beaten curd and a cup of water. <br />Cook till meat is tender and gravy is thick. <br />Add garam masala, soaked saffron and cashewnuts. <br />Cover it with a lid for few minutes. <br />Serve hot garnished with chopped coriander leaves<br />DHABE DA MEAT RECIPE<br />Ingredients:<br />garam masala powder1 tsp.1/2 tblsp garlic chopped1 cup yogurt1 tsp cumin powder1 kg lean shoulder of lamb1 tsp coriander powder4 cloves 6 tblsp oil8 green chillies chopped1 1/2 tblsp ginger choppedsaltto taste 1 tblsp coriander leaves chopped1/3 cup tomatoes chopped4 bay leaves4 green cardamoms1 tsp red chilli powder3/4 cup onions chopped1 tsp turmeric powder<br />How to make dhabe da meat :<br />Marinate lamb with yogurt, red chilli powder, turmeric powder, cumin powder, coriander powder and salt. <br />Stir to mix well and leave aside for 5 minutes. <br />Heat up the oil in a deep wok (kadai). <br />Mix in bay leaves, cloves and cardamoms and stir fry for 30 seconds. <br />Mix in the onions and stir fry until golden brown. <br />Mix in marinated lamb stirring it well for about 10 minutes, until the lamb is cooked and tender. <br />Mix in tomatoes and green chillies, stirring frequently until the oil separates from the gravy. <br />Pour out little water if necessary. <br />Sprinkle garam masala and stir fry for about 2 minutes. <br />Mix in salt to taste. <br />Decorate with coriander leaves, ginger juliennes and cut green chillies. <br />MEAT DURBARI RECIPE<br />Ingredients:<br />1 big sized Onion (Pyaj) 1 quot;
Ginger (Adrak) 2 tblsp chopped Coriander Leaves (Dhania Patta) 2 fresh Green chilli (Hari mirch) slit lengthwise into halves3 tblsp Clarified Butter (Ghee) 3 - 4 cloves Gralic peeled and coarsely chopped 3 tblsp Wine Vinegar175 ml warm Water1 tblsp Tomato (Tamatar) pureeFor paste1 tblsp Sesame seeds (Til) 1 kg Leg of Lamb1 tblsp Mustard Seeds (Raai / Raee) 1 Bay Leaf (Tej Patta) 2 tblsp Poppy seeds (Khuskhus) 2 quot;
piece Cinnamon (Tuj/Dalchini) 2 - 4 dried Red Chillies4 Cloves (Lavang) 10 Black Pepper (Kali Mirch) 2 Brown Cardamom (Elaichi Moti) <br />How to make meat durbari:<br />Trim off excess fat from the meat and cut into 2 quot;
cubes. <br />Rub the spice paste well into the meat and leave for marination for 4 -6 hours or overnight in the refrigerator. <br />Add the salt to garlic and crush to a smooth pulp. <br />Melt the ghee over low flame. <br />Add the onions and ginger adjust flame to medium and fry them until the onions are soft. <br />Add the garlic paste and fry for a further 2 -3 minutes stiring frequently. <br />Add the meat and cook in the onion mixture until all sides of meat are brown. <br />Add water and bring to a boil. Cover and simmer until the meat is tender. <br />Add the puree, green chillies and coriander leaves. <br />Adjust the flame to medium and cook for 3 - 4 minutes stiring continously. <br />Remove the pan from the flame and serve hot. <br />Dahi Ke Kebab Recipe<br />This is an unusual recipe of dahi ke kebab.Here dahi or yougurt is mixed with cottage cheese and then made into tikkis.<br />Ingredients:<br />1.2 ltrs yoghurt100 gms cottage cheese grated40 gms chopped onion30 gms chopped ginger10 gms chopped fresh coriandercornflour to dust30 gms cashewnut powder30 gms chopped raisins 4 gms white pepper powder4 gms cardamom powdersalt to tasteoil to grill<br />How to make dahi kebab :<br />Hang yoghurt overnight. <br />Saute the onion and ginger in minimum oil till it sweats. <br />Mix the other ingredients. <br />Adjust seasoning and shape into tikkis. <br />Grill them on a medium hot skillet. <br />Garnish and serve with chutney. <br />