Pour ghee in a pot and add onion crushed and white cumin in it. Fry this mixture until light brown. Now, add ginger & garlic paste, mutton, salt, turmeric, cumin powder, coriander powder, red chili powder, kunna masala and steam it for 10-15 minutes.
Ingredients 1 cup dry milk powder 3 tbsp all-purpose flour 2 tbsp ghee (clarified butter),
In bowl, add maida, salt, water and mix it well. Now, keep in the room temperature for 20 minutes. In another bowl, add maida (6 tbsp), and add cooking oil (1/4) cup and make it paste.
Ingredients 6 cups water 2 1/2 cups white sugar 3 tbsp fresh lime juice 6
In a bowl, add unripe mango, carrot, lemon pieces, green chili, cucumber, cauliflower, salt, red chili powder, turmeric and mix it well. Now, in a pan, add mustard seeds, fennel, fenugreek seeds, kalonji and roast for a while.
Ingredients 1 tsp olive oil 1 onion, chopped 2 cloves garlic, minced 1/4 tsp cayenne
Put oil in a pan and add onions, green cardamom and cinnamon and fry. Then add the beef and fry for two to three minutes.Then add the green chili, garlic, turmeric, salt,
Ingredients 2 pounds skinless, boneless chicken breast halves 2 teaspoons salt 1/2 cup cooking oil
Marinate chops with ginger garlic paste, salt, chili powder, garam masala powder and fried onion for 30 minutes.Heat oil; add the marinated chops with 1 cup water.
Ingredients clove garlic (peeled) 1 (2 inch) piece fresh ginger root (peeled) 1/4 cup vegetable
After fasting a whole month during Ramadan, we Muslims conclude this Holy month by celebrating
Ingredients 1 large eggplant 2 tbsp vegetable oil 1 tsp cumin seeds 1 medium
Ingredients 1 tbsp olive or coconut oil 1 small red onion, diced 2 garlic cloves, crushed 1- inch fresh ginger, peeled
In a large pot , cook mutton in oil over medium heat until brown. Dissolve bouillon in water and pour into pot. Stir in rosemary, parsley and pepper.
Heat vegetable oil in a pot over medium heat. Stir in garlic paste and ginger; cook and stir for about 1 minute. Add the minced chili, cumin, salt, and yogurt.
Heat the ghee in a wok over low heat. Stir in the gram flour and cook over low heat until the gram flour is toasted and the mixture smells fragrant for about 10 minutes.
Place garbanzo beans in a large bowl. Pour enough water over the beans to cover by several inches. Soak 8 hours to overnight. Rinse and drain the garbanzo beans thoroughly. Combine garbanzo beans, 3 cups water tomatoes, 1 finely chopped onion, jalapeno pepper, vegetable oil, salt, turmeric, ground red chile pepper, and dried whole chiles in a large pot over medium high heat and bring it to a boil.
In a large skillet heat the oil over medium heat and mix the yogurt. Place the onion in the skillet and cook until tender. Mix in the garlic, ginger paste, green chile peppers, and tomatoes. Cook and stir until tomatoes are tender. Season with garam masala, mint, salt, and pepper, and mix in the coriandar.
Place fish in a bowl and add 1 tbsp vegetable oil, 1 tbsp chile powder, turmeric, and 1 1/2 tsp salt and allow to marinate for about 10 mins.
In a heavy pan heat oil over a medium heat. Cook and stir onion in the hot oil until beginning to turn golden brown, about 10 mins. Add minced garlic to onion and cook and stir until fragrant, about 1 min more.
In a pot take lamb minced, salt, cumin, coriander, green chili, tomato, red pepper crushed, green coriander, pomegranate seeds, mint, ginger, black pepper, onion, egg and corn flour and mix it well
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