Lazeez Dal Methi /Yellow Lentil With Fenugreek

methi dal recipe | methi dal fry recipe | how to make dal methi with a detailed video recipe. a healthy, tasty and nutritious, full of protein-packed dal recipe cooked with fenugreek leaves and pigeon pea lentils. it is commonly served with hot steamed rice, zeera rice or pulao recipes, rotis and chapati for lunch and dinner. 1 cup Moong dal Yellow lentil*, washed and soaked for at least 15 mins 2 cups fresh fenugreek leaves washed 2 tbsp mustard oil or use ghee or any other cooking oil 1 tbsp cumin seeds 2 cloves garlic 1-inch fresh ginger root chopped 1 green chilli chopped 1 onion chopped 2 tomatoes chopped 1 tsp turmeric 1 tsp red pepper powder salt to taste 2 tbsp lime juice/tamarind paste Fresh coriander leaves for garnish

Homemade Rich Creamy Royal Chicken Lababdar easy recipe

Chicken lababdar ( murgh lababdar) is a rich tomato onion based chicken gravy. You can make this delicious recipe at home like restaurant-style with step by steps. If you love chicken recipes, you have to try this Chicken Lababdar recipe! This Mughlai chicken gravy is flavourful, 1 kg of chicken 2 onion chopped finely 1 tsp ginger paste 1 tsp garlic paste 1 tsp crushed qasoori methi 2 tsp green chillies chopped 1 green chilli slit To taste salt 1/2 cup tomato puree 1 cup yoghurt 3 tbsp Cornflour 1/2 tbsp turmeric powder 1 tbsp cumin seed powder 1 tbsp coriander powder 1/4 cup fresh cream 1 tbsp red chilli powder 1/2 tsp garam masala 1 tbsp butter 1/2 cup oil 1 tbsp chopped coriander leaves 2 cup milk #howtomakeroyalchickenlababdarrestaurantstyleathome

How To Make Turkish Street Style Doner Kebab/chicken doner kebap

Turkish doner kebab has evolved from an ancient Middle Eastern cooking technique to a fast-food sandwich beloved around the world. If you don't have a kebab shop in your neighborhood, try your hand at homemade doner kebab. Doner kebab (Turkish spelling: doner kebabs, pronounced “dohnr-k-bha-b”) means rotating roasted meat. Slices of marinated meat are skewered onto a large roller and then grilled as it rotates. Traditionally, lamb is used, though veal, beef or poultry can also be used, especially outside of Turkey. Ingredients serve 8: 2 tsp dried yeast 1 tbsp caster sugar 1 cup lukewarm Milk 3 cups plain flour 1 tsp salt 2 tbsp milk powder 4 tbsp oil Plain flour, to dust Oil, extra, to grease 1 egg,

Spicy Chicken Gola Kabab Biryani / Teh wali biryani

Ingredients for Gola Kabab: 800g Chicken mince Salt to taste 1/2 cup onion (chopped) 1 tbsp Red chilli powder 1 tbsp Cumin powder 1 tbsp Coriander powder 1 tsp Garam masala powder 1 tsp Turmeric powder 2 tbsp Coriander (chopped) 2 tbsp Mint (chopped) 1 tbsp Green chillies (chopped) 1 tbsp Ginger garlic paste Ingredients for Biryani: 1Kg Rice (boiled) 1/2 cup Oil 2 cup Onion (sliced) 1 cup Yogurt 1/4 cup Tomatoes (chopped) 2 Green chillies 2 tbsp Ginger garlic paste 1 tbsp Mint (chopped) 4 tbsp Coriander (fresh chopped) Salt to taste 1 tsp Coriander powder 1 tsp Cumin powder 1 tsp Crushed Red chilli 1 tsp Garam masala powder 1 tsp Cumin seeds

Khasta Rasbhari Balushahi (My Childhood's beloved Sweet)/Crispy Juicy Do...

BaluShahi Methai – Delicious and tempting BaluShahi Methai recipe can be prepared in your kitchen with ease. You can make them as a tea time snack or can serve it in lunch or dinner. This recipe is equally loved by children and adults. Balushahi is a famous North Indian sweet. In south India, the same sweet is called as badusha or badhusha. In all miThai shops, you can easily get balushahi or badusha. I usually avoid buying sweets or snacks from outside and make them at home. INGREDIENTS: Plain flour / Maida 100 gms / 1 cup Ghee 90 gms Yoghurt 1 tsp Baking Soda 1/4 tsp Tap water 1/4 Cup Ghee for frying Sugar Syrup / Chashni: Sugar 1 Cup Water 1/2 cup METHOD: 1. Make a thick syrup with 300 gms. 2. sugar in 1½ cups water and keep on a low flame. 3. Sieve the flour, add the baking powder and well-heated ghee. 4. Rub the mixture with the hands, gradually 5. adding the Yoghurt and water to form a stiff dough. 6. Break off a small portion, form a small ball with it, 7. flatten it a little and make a deep dent in the centre. 8. Make all Balu shahis like this, 9. then fry them on a low flame till golden brown. 10. Dip them in the warm syrup and 11. shake gently so that they are well coated. Serve warm. #howtomakekhastarasbharibalushahieasyrecipe #Balushahiorcripyjuicydonutsrecipebyasiancuisinebyfarzana

Coconut Burfi by Asian Cuisine by Farzana /Desiccated coconut sweet

Today I am going to show you how to make Coconut Burfi at home Ingredients Desiccated Coconut..... 2 cup Condensed Milk.... 2 cup Asli ghee.... 1 tbs Green food color..... 2 drops

One Pot Halal Creamy Vegetable Risotto Rice Without Cheese

Vegetable Risotto is a classic Italian dish made with creamy arborio rice and colourful assorted veggies. Typically risotto is slowly cooked in vegetable/chicken broth adding it in steps till arborio rice is fluffed up and creamy. This slow cooking method helps to release the starch from the rice, giving risotto its characteristic silky, creamy texture. Addition of veggies makes this risotto more healthy and tasty. Do try this easy cheesy creamy mixed vegetable risotto Ingredients: 2 cup Basmati rice Soaked 2 tbsp Butter 1 tbsp oil 1/2 cup  Onions, finely chopped 1 cup Chicken  stock 1/2 cup Red Yellow and Green Bell Peppers (Capsicum), finely chopped 2 cup Full Fat Milk Salt, to taste 1 Tsp  Black pepper powder 1   Chicken Cube 1 Tsp Oregano 

Homemade Chicken Tacos/Easy dinner idea/Mexican tacos

Chilli garlic sauce   4 tbsp

Mayonnaise             4 tbsp

Mustard paste         1/2 tbsp

Vegetables:

Carrot chopped                    1/2 cup

Capsicum chopped             1/2 cup

Green chilli chopped            1/2 tsp

Fresh red chilli chopped      1/2 tsp

How to make easy Beef lasagna without lasagna sheets

This Easy Beef Lasagna is the easiest lasagna ever! There’s no need to boil noodles or slave away for hours over the stove for this recipe. It’s the perfect meal for a busy weeknight dinner. 2 tbsp oil 1 onion, finely chopped 1 carrot, finely chopped 1 clove of garlic, crushed 500g beef mince 5 tbsp tomato paste 2 tomatoes 1 medium carrot, grated Salt and pepper, to taste 2 tbsp tomato purée Oregano 1 Tsp Dry parsley 1/2 Tsp Red Chilli flakes 1 tbsp cheese sauce 2 tbsp butter 2 tbsp plain flour 2 cups of milk Salt and pepper, to taste 10 Slices Mozzarella or Cheddar 10 slices of Bread For red sauce watch my new channel video https://www.youtube.com/watch?v=6Fzef...

Lahori Biryani (shadion wali)

Marinate chicken with spices and 4 tablespoon yoghurt and let it sit for 20 minutes.

For Rice

In a large pot for biryani take water, bay leaf, cumin, black pepper and salt. Bring water to boil then add soaked rice. Mix well so spices release flavours. Cook rice until 70% cooked then drain all water and keep rice in a strainer until required. (Mix little oil in rice to avoid sticking.)

For gravy:

In a wok, fry potatoes with a pinch of salt until golden brown, transfer potatoes to a paper towel and set aside.

In the same oil, fry sliced onions until crispy golden. Drain oil on a paper towel and spread on a single layer to crisp. Crush onion with hand or in a food processor and mix in the marinated chicken.

In the same wok, leave only ½ cup oil and (remove extra oil ) cook marinated chicken for 7 minutes until colour changes then add tomato puree and cook further for 10-15 until all tomato water dries and oil separates. Your chicken should be tender by now or cook further as needed. Sear chicken ( bounty) well for a rich taste.

Now add whipped yoghurt, and bring the gravy to a boil. Now, mix in chat masala (if using) potato, prunes, mint, coriander and green chillies, mix well. Chicken gravy is ready.

Assembling

In the large thick bottom rice pot smear 2 tablespoon oil in the bottom.

Make the first layer of ⅓ rice in the bottom then add a layer of half of the chicken gravy.

Now make the second layer of ⅓ rice and another layer of chicken gravy dividing chicken and potato evenly in each layer.

Finally, add the third layer of ⅓ rice. Add another 2 tablespoons of oil on top of rice.

Mix orange colour, saffron and water together. Spread evenly over the rice. ( You may also add kewra water along with saffron)

Cover pot with foil to seal the steam. Cover with a lid too. Keep the pot for dum for 15-20 minutes until rice is fully cooked and steam rises to the top when the lid is removed.

Mix rice with a large flat spoon or a small plate. (Do not over mix to break the rice grains.) And serve hot with raita and kachumber.

Chinese Chana Chaat /Fry Chana Chaat/Tali howe chana chaat

Ingredients: 2 cups boiled chickpeas with salt 1 tbsp Cumin seed 1 tbsp Chicken powder 1 tbsp chaat masala 1 tbsp vinegar 1 tsp Chaat masala Salt to taste if needed 1 large onion Chopped 1 small lemon juice 1/4 cup Chilli garlic sauce 1/2 red chilli powder 1/4 cup Tomato Ketchup 3 tbsp Spring Onion 2 green chillies finely chopped Fresh coriander 2 tbsp Carrot Chopped Other salad vegetables if required (optional) 2 Tbsp Oil 1 Cup Fresh Yoghurt 1/2 Cup Ketchup 1 boiled large potato cubes #howtomakechinesechanachaat #frychanachaatbyasiancuisinebyfarzana #manchurianchanachaatrecipe #healthysnackrecipeforramadan

Spicy Chicken Dhuwandar/Spicy Smoked Chicken

Ingredients: Chicken 1 Kg Oil 1 Cup Yoghurt 1/2 Cup Cumin Seed 1 Tsp Bayleaf 2 nos Brown Onion 2 medium-sized Dry Fenugreek (Qasoori methi) 1 Tsp Ground black pepper 1 Tsp Crushed Red Chilli 1 Tsp Coriander Powder 1 Tsp Ginger Garlic Paste 2 Tbsp Milk 1/2 Cup Crushed Green Chilli 2 Tsp Coal 1 Fresh Coriander Green Chilli