TM Special Dawat
- Thread starter RedRose64
- Start date
- Status
ok zaror try karo ge..
humlog bhi sare khano me heeng use nahi kerte...per kuch recipes heeng ke beghair sooni si lagti hain...bus khushboo or taste aa jata hai khane me...tum try ker ke dekhna phir batana kesa bana...
yar amreen tum gawar ki sabzi kasay banate ho?plz usay b share karo agar mumkin ho to...
q k manay indion daramo may deka hay k tum log bht mazay ka banatay ho...
gawar bihar ki sabzi nahi hai....wo to rajasthan ki sabzi hai maine bhi bus recipe hi parhi hai iski kabhi try nahi ki coz hamare yaha to gawar phali milti hi nahi ....
oh acha....yaha ajkal sesoun hay na gawar ki phali ka,to manay socha poch lo tum say recipy....khair apni kas dishes he bana kar yaha post karna,q k amm khanay to hamay pata hay,but indion khanay hum ziada nae jantay...nd i know indion food b bht lazez hota hay...
Good going al gallllllllllllllllllllllllllllllllllllllllllllllls
soon ma be kuch share karon ga InshAllah
soon ma be kuch share karon ga InshAllah
Assalam o Alaikum to all viewers
Waisy mera yeqah kaam tu nahi lekin shouk shouk say kuch hamay be seeckha he diya hay
here i'm going to share some recipes which purely made by me
hope all of you like it and try it to make at your homes too
Waisy mera yeqah kaam tu nahi lekin shouk shouk say kuch hamay be seeckha he diya hay
here i'm going to share some recipes which purely made by me
hope all of you like it and try it to make at your homes too
Mutton Palaou (serving capacity 6 persons)
Preparation tym (1 hr to 1:30 Mints)
Ingredients:
1 kg Kernal basmati Rice
1 Kg Mutton (lamb) cut into fairly in medium pieces
2 bay leaves
2 tea spoon black pepper
2 stick of dar cheeni (cut into small pieces)
1 tea spoon coriander seeds (sokah dhaniya sabit)
4-5 choti elachi
2-3 bari elachi
1/2 kg chopped tomato
2 cups oil/ghee
6 green chillies
1 tablespoon ginger paste
1 tablespoon garlic paste
1/2 kg onions sliced nicely
1 teaspoon turmeric powder
1/2 cup fresh mint leaves
1 cup yougurt
How to make:
Wash meat under cold water, in a large saucepan place the meat, spice , salt, onion , ginger paste, garlic paste, bay leaves and enough water to cover the meat like 02 inch. cover the saucepan and put it on the stove for boiling, reduce the heat and allow to boil gently for 40-45 mints until the meat is tender.
Meanwhile put the rice in a bowl and wash them until the water become clear. soak it in plenty of water for 30 mints. Drain the water and let them leave the rice for a minute or two.
strain the meat and the spices, and reserve the stock, leave the spices by taking out the meat pieces from it.
Now add sufficient water to the gravy in the vessel so as to get about 7 glasses of liquid. Add the rice and cook till half done. Now add the cooked meat and mix well. Cover and cook on low heat till done. Serve with Curd Chutney or salad
Simple Boiled White Rice & Chutkaray dar Chanay ki Daal
Boiled white Rice
Prepartion tym (15-20 Mints)
Ingredients:
1/2 kg Kernal Basmati Rice (Almost equal to 2 Glass of 200Ml water)
4 Glass of Water
1 teaspoon salt
1 teaspoon butter (optional)
Preparation:
Wash the rice with cold water and put into a medium saucepan add 4 glass of water, butter & salt and put on the stove, allow to boil until the most of water absorbed, reduce the heat to medium and cook for another approx 5 mints, be careful cover should be set tightly and no heat will come out off from the pan , turn off the heat and allow the rice for next 10 mints this allows rice to be steamed through resulting in a fluffy texture, remove the lid and run a fork through the rice. ur rice is ready to eat now
Chutkaharay daal Chanay ki daal
1/2 chany ki Daal
1 teaspoon salt
1 teaspoon pissi hoe laal mirch
1/2 teaspoon haldi (turmeric powder)
2 stick of daarcheeni
1-2 bari elachi
1/2 teaspoon pissi hoe kali mirch
4-5 lehssan k jawe
Preparation
Daal may diye gaye sub ajzah k sath 2 ghantay tak pakayen aur sath sath shmach say ghootty be rahay
Bahgaar/Terka
1 onion medium size
1-2 tomato
1 tsp white zeera
1 tsp pissi hoe laal mirch
adrak kata howa like 2 tsp
5-6 lehassan k jawe chopped into samll pieces
3-4 katti hoe hari mirch
1/2 tsp daarcheeni
15-20 kari patta (fresh)
1/2 tsp haldi (turmeric powder)
Preparation
Take a 1/4 cup of oil add zeera, lehssa, kari patta, tamatar, haldi aur laal mirch daal ker fry ker lay, then put green chili and ginger also added, aub daal k oper thora sa garam masal daal ker phir yeh bhgaar/terka oper say daal day ,
your chutkharay daal is ready
Note: If u want your daal more tasty add a 25-50 gram butter and u will find out the difference between with and without butter.
Preparation tym (1 hr to 1:30 Mints)
Ingredients:
1 kg Kernal basmati Rice
1 Kg Mutton (lamb) cut into fairly in medium pieces
2 bay leaves
2 tea spoon black pepper
2 stick of dar cheeni (cut into small pieces)
1 tea spoon coriander seeds (sokah dhaniya sabit)
4-5 choti elachi
2-3 bari elachi
1/2 kg chopped tomato
2 cups oil/ghee
6 green chillies
1 tablespoon ginger paste
1 tablespoon garlic paste
1/2 kg onions sliced nicely
1 teaspoon turmeric powder
1/2 cup fresh mint leaves
1 cup yougurt
How to make:
Wash meat under cold water, in a large saucepan place the meat, spice , salt, onion , ginger paste, garlic paste, bay leaves and enough water to cover the meat like 02 inch. cover the saucepan and put it on the stove for boiling, reduce the heat and allow to boil gently for 40-45 mints until the meat is tender.
Meanwhile put the rice in a bowl and wash them until the water become clear. soak it in plenty of water for 30 mints. Drain the water and let them leave the rice for a minute or two.
strain the meat and the spices, and reserve the stock, leave the spices by taking out the meat pieces from it.
Now add sufficient water to the gravy in the vessel so as to get about 7 glasses of liquid. Add the rice and cook till half done. Now add the cooked meat and mix well. Cover and cook on low heat till done. Serve with Curd Chutney or salad
Simple Boiled White Rice & Chutkaray dar Chanay ki Daal
Boiled white Rice
Prepartion tym (15-20 Mints)
Ingredients:
1/2 kg Kernal Basmati Rice (Almost equal to 2 Glass of 200Ml water)
4 Glass of Water
1 teaspoon salt
1 teaspoon butter (optional)
Preparation:
Wash the rice with cold water and put into a medium saucepan add 4 glass of water, butter & salt and put on the stove, allow to boil until the most of water absorbed, reduce the heat to medium and cook for another approx 5 mints, be careful cover should be set tightly and no heat will come out off from the pan , turn off the heat and allow the rice for next 10 mints this allows rice to be steamed through resulting in a fluffy texture, remove the lid and run a fork through the rice. ur rice is ready to eat now
Chutkaharay daal Chanay ki daal
1/2 chany ki Daal
1 teaspoon salt
1 teaspoon pissi hoe laal mirch
1/2 teaspoon haldi (turmeric powder)
2 stick of daarcheeni
1-2 bari elachi
1/2 teaspoon pissi hoe kali mirch
4-5 lehssan k jawe
Preparation
Daal may diye gaye sub ajzah k sath 2 ghantay tak pakayen aur sath sath shmach say ghootty be rahay
Bahgaar/Terka
1 onion medium size
1-2 tomato
1 tsp white zeera
1 tsp pissi hoe laal mirch
adrak kata howa like 2 tsp
5-6 lehassan k jawe chopped into samll pieces
3-4 katti hoe hari mirch
1/2 tsp daarcheeni
15-20 kari patta (fresh)
1/2 tsp haldi (turmeric powder)
Preparation
Take a 1/4 cup of oil add zeera, lehssa, kari patta, tamatar, haldi aur laal mirch daal ker fry ker lay, then put green chili and ginger also added, aub daal k oper thora sa garam masal daal ker phir yeh bhgaar/terka oper say daal day ,
your chutkharay daal is ready
Note: If u want your daal more tasty add a 25-50 gram butter and u will find out the difference between with and without butter.
wow, luks yummmmy{(hungry)}Assalam o Alaikum to all viewers
Waisy mera yeqah kaam tu nahi lekin shouk shouk say kuch hamay be seeckha he diya hay
here i'm going to share some recipes which purely made by me
hope all of you like it and try it to make at your homes too
Mutton Palaou (serving capacity 6 persons)
Preparation tym (1 hr to 1:30 Mints)
Ingredients:
1 kg Kernal basmati Rice
1 Kg Mutton (lamb) cut into fairly in medium pieces
2 bay leaves
2 tea spoon black pepper
2 stick of dar cheeni (cut into small pieces)
1 tea spoon coriander seeds (sokah dhaniya sabit)
4-5 choti elachi
2-3 bari elachi
1/2 kg chopped tomato
2 cups oil/ghee
6 green chillies
1 tablespoon ginger paste
1 tablespoon garlic paste
1/2 kg onions sliced nicely
1 teaspoon turmeric powder
1/2 cup fresh mint leaves
1 cup yougurt
How to make:
Wash meat under cold water, in a large saucepan place the meat, spice , salt, onion , ginger paste, garlic paste, bay leaves and enough water to cover the meat like 02 inch. cover the saucepan and put it on the stove for boiling, reduce the heat and allow to boil gently for 40-45 mints until the meat is tender.
Meanwhile put the rice in a bowl and wash them until the water become clear. soak it in plenty of water for 30 mints. Drain the water and let them leave the rice for a minute or two.
strain the meat and the spices, and reserve the stock, leave the spices by taking out the meat pieces from it.
Now add sufficient water to the gravy in the vessel so as to get about 7 glasses of liquid. Add the rice and cook till half done. Now add the cooked meat and mix well. Cover and cook on low heat till done. Serve with Curd Chutney or salad
Simple Boiled White Rice & Chutkaray dar Chanay ki Daal
Boiled white Rice
Prepartion tym (15-20 Mints)
Ingredients:
1/2 kg Kernal Basmati Rice (Almost equal to 2 Glass of 200Ml water)
4 Glass of Water
1 teaspoon salt
1 teaspoon butter (optional)
Preparation:
Wash the rice with cold water and put into a medium saucepan add 4 glass of water, butter & salt and put on the stove, allow to boil until the most of water absorbed, reduce the heat to medium and cook for another approx 5 mints, be careful cover should be set tightly and no heat will come out off from the pan , turn off the heat and allow the rice for next 10 mints this allows rice to be steamed through resulting in a fluffy texture, remove the lid and run a fork through the rice. ur rice is ready to eat now
Chutkaharay daal Chanay ki daal
1/2 chany ki Daal
1 teaspoon salt
1 teaspoon pissi hoe laal mirch
1/2 teaspoon haldi (turmeric powder)
2 stick of daarcheeni
1-2 bari elachi
1/2 teaspoon pissi hoe kali mirch
4-5 lehssan k jawe
Preparation
Daal may diye gaye sub ajzah k sath 2 ghantay tak pakayen aur sath sath shmach say ghootty be rahay
Bahgaar/Terka
1 onion medium size
1-2 tomato
1 tsp white zeera
1 tsp pissi hoe laal mirch
adrak kata howa like 2 tsp
5-6 lehassan k jawe chopped into samll pieces
3-4 katti hoe hari mirch
1/2 tsp daarcheeni
15-20 kari patta (fresh)
1/2 tsp haldi (turmeric powder)
Preparation
Take a 1/4 cup of oil add zeera, lehssa, kari patta, tamatar, haldi aur laal mirch daal ker fry ker lay, then put green chili and ginger also added, aub daal k oper thora sa garam masal daal ker phir yeh bhgaar/terka oper say daal day ,
your chutkharay daal is ready
Note: If u want your daal more tasty add a 25-50 gram butter and u will find out the difference between with and without butter.
nice effort bro
...............
Thx Tooba & Nelli
Just W8 & Watch, kuch dished abi baqi hay , will share soon today evening InshAllah with recipes too
Just W8 & Watch, kuch dished abi baqi hay , will share soon today evening InshAllah with recipes too
thx bhai, bus aray waqt may yeah sub ker leta hoon, bohat dair tuk tanhie ki life spent ki hay is liye yeah sub mujhy khud say aata hay
zabardast sajid bhai
My pleasure partner
app be aa jao hewr cheez ready hay
app be aa jao hewr cheez ready hay
good sharing HM partner ......
cha gai ho tusi
It's not look yummy & tasty it is tasty and yummy , nahi yaqeen tu gher aa jao aur khud say taste ker lo phir shyed yaqeen aa jaye
main aj karta hn try- Status