Ingredients
Cooking Directions
Source: http://www.khanapakana.com/recipe/61e79c68-7161-4fbe-97e1-9cff1bcf8329/peshawari-karahi-gosht
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Ingredients:
Preparation: 1. In a large pot, heat the onions, garlic, and ginger in a little olive oil for about 5 minutes. 2. Then, add the water, lentils, chick peas, white kidney beans, carrots, celery, garam masala, cardamom, cayenne pepper, and cumin. 3. Bring to a boil for a few minutes then simmer for 1 to 1.5 hours or longer until the lentils are soft. 4. Next, puree(blend) half the soup in a food processor or blender. 5. Return the pureed soup to the pot, stir and enjoy! Ingredients:
Preparation: 1. Melt the chocolate in a double boiler at low simmer and stir continuously until melted. Turn off the heat and let stand. 2. Beat the cream over ice until it forms soft peaks. Set aside. 3. With a mixer, whip eggs to soft peaks 4. Gradually add the sugar and continue whipping until smooth 5. Add in the chocolate and using a whisk, fold in the egg whites all at once. When the whites are almost completely incorporated, fold in the whipped cream. 6. Cover the mousse and refrigerate for approximately 1 hour or until set. 7. Serve in goblets topped with more whipped cream and shaved chocolate, if desired. Bon Appetit! Ingredients:
Preparation: 1. Wash and peel the carrots 2. Shred or grate the carrots (if needed) 3. Heat the boiled milk or ghee in a heavy based pan when it gets hot add the nuts of choice and coconut powder. Remove when slightly browned and put to the side. 4. Add the shredded carrots or ghee and continue boiling until the carrots have completely absorbed the milk. 5. *(Do this step if you used ghee instead of milk, otherwise skip) Add the milk - sufficient to soak the ingredients and stir 6. Add a few cardamom seeds or powder 7. Add sugar to taste, then add the cooked nuts and coconut powder to the mix and stir 8. Add khoya or mawa if desired for taste 9. Add the spoonful of honey and raisins if desired and stir. Keep mixing until all of the ingredients are absorbed. Cook for 3 minutes or until slightly orange-brown. 10. Remove from the heat and serve. Ingredients:
Preparation: Sift the gram flour and the self-raising flour into a bowl. Add the chilli powder, garam masala and tandoori masala powder, if using, and stir well to combine. Add the lemon juice, then gradually add enough water to form a smooth batter that is thick enough to coat the back of a spoon. Set aside for 10-15 minutes. Add all of the remaining ingredients except the sunflower oil to the batter mixture and mix well to coat the potatoes and onions. Heat the oil in a deep heavy-based frying pan until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.) When the oil is hot, carefully lower tablespoons of the batter mixture in batches into the oil and fry for 5-6 minutes, or until the pakoras are crisp and golden-brown and the vegetables have cooked through. Serve immediately. Ingredients :
Tutorial : Mix everything together then refrigerate the mixture for half an hour. If you leave them too long, the tomatoes will release water and make the kababs soggy, so they will end up breaking in the oil. You can even shape the patties and place them on a tray, then stick the tray in the freezer for half an hour so they firm up. Then proceed to fry them directly from the freezer...this helps maintain their shape. Heat a small non-stick frying pan with 2-3 inches of oil, shape the patties flat and round. Fry them on high heat first then lower the heat to medium low and continue cooking the kababs until the color is nice and dark. Turn them over carefully and cook the other side. Try not to crowd the pan, it will be easier to turn if you do 2-3 at a go. Remove and drain on kitchen towels. Drizzle some lemon juice on them before serving. Serve with onions, tomatoes and/or a salad. Enjoy! Ingredients:
Preparation: In a large pot, put the lamb, add 1tsp of garlic and black pepper, 1 egg, 2 Maggi and 1 tbsp of peanut butter, mix them well until it's thick and take a small amount of the meat to form a ball in your hand. Next, fry the meatballs on medium heat. After, mix the blended onions, spring onions, tomatoes, 1 tsp of black pepper, and 2 tsp of garlic together with the meat. Then add half a glass of water in it and stir. Let it cook until the water is almost gone, then add half of the peanut butter, stir and add boiled water from the kettle with the carrots, cassava, cabbage, 4 Maggi. Let it cook until the sauce reduces then add the sliced green peppers to it. (Taste for salt and if you need more add more Maggi) Reduce the heat until the sauce is a little thick and the level has gone down. Finally, when the oil is spread on top. Then it's ready. Enjoy! Ingredients:
Preparation: In a large pot, heat the oil and brown the meat for about 5 minutes then add the onions and fry for 5 minutes. Add the salt, pepper and cinnamon. Pour 6 cups of water on the meat, cover and bring to a boil on low heat for about 45 minutes. Potatoes can be fried for a better taste but you can add them raw if you wish to have a less calorific meal. So add the potatoes and crushed tomatoes to the stew. Let it simmer for about 20 more minutes. Fry half of both, the cilantro and the garlic until fragrant and add them to the stew. Let simmer for 10 more minutes and finally add the other half at the end of the cooking. Serve hot on Basmati rice or any rice,but it is especially good with rice pilaf. Ingredients:
Preparation: Mix everything together then refrigerate the mixture for half an hour. If you leave them too long, the tomatoes will release water and make the kababs soggy, so they will end up breaking in the oil. You can even shape the patties and place them on a tray, then stick the tray in the freezer for half an hour so they firm up. Then proceed to fry them directly from the freezer...this helps maintain their shape. Heat a small non-stick frying pan with 2-3 inches of oil, shape the patties flat and round. Fry them on high heat first then lower the heat to medium low and continue cooking the kababs until the color is nice and dark. Turn them over carefully and cook the other side. Try not to crowd the pan, it will be easier to turn if you do 2-3 at a go. Remove and drain on kitchen towels. Drizzle some lemon juice on them before serving. Serve with onions, tomatoes and/or a salad. Enjoy! |
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August 2015
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