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Pani (Water)

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Saag Gosht

Ingredients For Saag Gosht:

  • Haldee powder (Turmeric powder) ½ tsp
  • Lal mirch powder (Red chili powder) 1 tbs or to taste
  • Namak (Salt) 1 tsp or to taste
  • Pani (Water) 1 Cup or as required
  • Tamatar (Tomatoes) chopped 3-4 medium
  • Hara lehsan (Green garlic) chopped
  • Hari mirch (Green chili) chopped
  • Hara dhania (Fresh coriander) chopped
  • Badi elaichi (Black cardamom) 1
  • Zeera (Cumin seeds) 1 tsp
  • Beef boneless cubes ½ kg
  • Pyaz (Onion) sliced 1 large
  • Adrak lehsan paste (Ginger garlic paste) 1 & ½ tbs
  • Dhania powder (Coriander powder) 1 tbs
  • Pani (Water) 2-3 liters
  • Sarson ka saag (Fresh mustard leaves) 2 kg
  • Hari mirch (Green chilies) 3
  • Sarson ka tail (Mustard oil) 1 Cup
  • Laung (Cloves) 8-10
  • Darchini (Cinnamon sticks) 2
  • Sabut kali mirch (Whole black pepper) 10-12
  • Hari elaichi (Green cardamom) 2

Directions:

  1. Clean all of the sparkling mustard leaves and wash them very well.
  2. In a pot, add water and bring it to a boil.
  3. Add sparkling mustard leaves, and green chilies, blend, and produce it to boil, cowl and boil on medium-low flame for 4-5 hours (grind if preferred) & set aside.
  4. In the pot, add mustard oil, cloves, cinnamon sticks, complete black pepper, inexperienced cardamom, black cardamom, and cumin seeds, and blend nicely.
  5. Add beef boneless cubes and mix well till modifications shade.
  6. Add onion, mix properly and cook dinner for 10-12 minutes.
  7. Add ginger garlic paste and blend nicely for two mins.
  8. Add coriander powder,turmeric powder, purple chili powder, and salt, blend properly and cook dinner for five minutes.
  9. Add water, mix properly and convey it to boil, cover and cook dinner on low flame for 25-30 minutes or till the meat is gentle.
  10. Add tomatoes and blend nicely, cowl and cook till tomatoes are soft and oil separates.
  11. Now add boiled sparkling mustard leaves, blend nicely and cook for eight-10 mins.
  12. Add inexperienced garlic, green chili, and clean coriander and blend well.
  13. Garnish with green chili, and inexperienced garlic & serve!

Green Tikka Masala

Ingredients for green Tikka Masala:

  • Zeera powder (Cumin powder) 1 tsp
  • Garam masala powder ½ tsp
  • Namak (Salt) 2 tsp or to taste
  • Lemon juice 2-3 tbs
  • Oil 3 tbs
  • Pani (Water) as required
  • Chicken Tikka 4 pieces
  • Hara dhania (Fresh coriander) ground 1 bunch
  • Dahi (Yogurt) whisked 4 tbs
  • Adrak lehsan paste (Ginger garlic paste) 1 tbs
  • Kacha papita (Raw papaya) paste 1 & ½ tsp
  • Hari mirch (Green chili) crushed 2 tbs

Directions:

  1. Add marks/cuts on fowl tikka pieces.
  2. In a bowl, upload coriander, yogurt, ginger garlic paste, uncooked papaya paste, green chili, cumin powder,garam masala powder, salt, and lemon juice and mix properly.
  3. Add chook tikka portions and coat well.
  4. Cover and permit it to marinate for 4-6 hours or in a single day in the refrigerator.

1. Option no.1: Grill
Grease the grill pan with oil, vicinity marinated chicken tikka portions, and grill for four-five minutes on every side.

  1. Sprinkle water, cover, and cook on low flame until accomplished.

2. Option no.2: Steam
Put chook tikka pieces into aluminum foil, basting with marinade, and wrap them.

  1. Add water to a pot, region steam rack, and bring it to a boil.
  2. Place the wrap piece in a steamer rack over water.
  3. Cover and permit it to steam cook for 20-25 minutes or until completed.

3. Option no3.Three: Bake
Place the chook tikka piece in the greased baking tray and brush the bird tikka piece with oil.

  1. Bake in preheated oven at a hundred and eighty C for 35-40 mins.

4. Green Masala Sauce:
In the wok, upload oil, clean coriander, and inexperienced chilies, and mix well.

  1. Add yogurt,garam masala powder, salt, cumin powder, black pepper powder, and nutmeg powder, and mix well.
  2. Cook for 2 mins or until oil separates and mix well constantly.
  3. Add all cooked chook tikka portions, blend & coat properly with green masala sauce.
  4. Give it a charcoal smoke for two-3 minutes and serve.

Mango Cream Custard

Ingredients For Mango Cream Custard:

  • Pani (Water) 1 Cup
  • Rafhan strawberry jelly 1 pack
  • Aam (Mangoes) peeled & cubes ½ kg
  • Cheeni (Sugar) 1 tbs
  • Pista (Pistachios) & Badam (Almonds) chopped
  • Doodh (Milk) 1 liter
  • Cheeni (Sugar) 3/4 Cup or to taste
  • Doodh (Milk) ½ Cup
  • Rafhan Custard powder 5 tbs
  • Ice cubes
  • Cream chilled 200 ml

Directions:

  1. In a frying pan, upload milk and convey it to boil.
  2. Add sugar, mix properly and prepare dinner until the sugar is dissolved.
  3. In milk, upload custard powder and mix nicely.
  4. Now add dissolve custard, whisk always and cook till custard is thick & permit it cool.
  5. In the bowl, upload ice cubes, a region some other bowl, add cream, and beat till tender peaks form & set aside.
  6. In the kettle, upload water and bring it to a boil.
  7. Add strawberry jelly and mix until dissolved.
  8. Pour the jelly combination right into the mildew, let it cool & refrigerate.
  9. In a blender jar, upload mangoes, and sugar and mix to make a puree & set aside.
  10. Cut jelly into cubes & set them apart.
  11. In the serving cup, upload mango puree, purple jelly cubes, pistachios & almonds, whipped cream, plain cake cubes, mango puree, prepared custard, crimson jelly cubes, and garnish with whipped cream.
  12. Chilled until served!