This Mix Vegetable Karahi will tantalize your taste buds with how amazing it tastes.
Click Here :https://www.masala.tv/mix-vegetable-karahi-recipe/
to watch this Masala TV video to learn how to make Mix Vegetable Karahi , Chicken kunna and Jam Shake Recipes. . This show of Lazzat with Chef Samina Jalil aired on 16 April 2020.
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Mix Vegetable Karahi:
Ingredients:
Potatoes (boiled and chopped) 4
Boiled peas 1-1/2 cup
Capsicum 2
Boiled carrots 3-4
Tomatoes boiled and chopped 1 tbsp
Lemon juice 1 tbsp
Fenugreek leaves ½ tsp
Chopped black pepper 1-1/2tsp
Chopped coriander 1-1/2 tsp
Crushed cumin 1 tsp
Salt as required
Clarified butter ½ cup
Butter 2 tbsp
Whole green chilies 6-8
Whole red chilies 6-8
Finely chopped ginger as required
Method:
Cut all vegetables thick and boiled separately. Boiled peas. Heat clarified butter add chopped ginger garlic and whole red chilies fry well. Add tomatoes fry well. Add all vegetables mix well. Also add salt, chopped black pepper, chopped coriander, cumin, fenugreek leaves, lemon juice and whole red chilies with 4 tbsp of water simmer. Dish out garnish with finely chopped and butter. Serve with naan.
Chicken kunna:
Ingredients:
Chicken (big pieces) 500 gram
Finely cut onion 1
Garlic water 1 cup
Salt to taste
Red chili powder 1-1/2 tsp
Turmeric ¼ tsp
Coriander powder 1 tsp
Black cumin 1-1/2 tsp
Flour water ½ cup
All spice powder ¾ tsp
Nutmeg mace powder ¼ tsp
Finely cut ginger as required
Clarified butter ¾ cup
Method
Put chicken pieces, onion, garlic water, salt, red chili powder, turmeric, coriander and clarified butter in clay handi and cook on high flame when water gets dries then sauté well,. Now add 1 up water and flour water and let it cook. When chicken get tender then add black cumin, all spice powder and nutmeg mace powder mix and cook for 15 minutes more. When gravy gets thick then take out and serve with finely cut ginger.
Jam Shake:
INGREDIENTS:
Mix Fruit Jam 4 tbsp
Milk 1- ½ cup
Ice 1 cup
Coconut Milk 1 cup
METHOD:
In a blender, add all the above ingredients and blend well.
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