Beef Jalfrezi

Ingredients,

1. Oil 2-3 tbsp + 1 tbsp,
2. Beef ¾ lb,
3. Ginger & Garlic Paste 1 & ½ tsp,
4. Salt 1 tsp,
5. Black Pepper 1 tsp full,
6. Red Pepper powder ¾ tsp,
7. Turmeric ¼ tsp,
8. Yogurt 3 tbsp,
9. Garam Masala ½ tsp,
10. Cumin Powder ¼ tsp,
11. Green Bell Pepper 1 large (cut into cubes),
12. Onion 1 large (cut into cubes),
13. Tomatoes 3+1 large (cut into cubes),
14. Tomato Sauce ½ cup,
15. Soy sauce 1 tbsp,
16. Lemon juice 1 tbsp,

Description,

Directions Heat (2-3 tbsp) oil in a pan and add beef to it. Add ginger and garlic paste and stir fry it for few minutes. Add salt, black pepper, red pepper, and turmeric to it and saute for about 5-10 minutes or until it changes color. Add 3 large tomatoes cut either into cubes or in half. Let them cook for a little bit and add yogurt. Stir fry for a bit, then lower the heat and cover the pan and let it cook on low heat for 45 minutes to an hour or until done. When the meat is tender remove tomato skins and let it simmer on medium heat until it thickens up. In the meantime heat (1 tbsp) oil in the pan and add bell pepper to it and stir fry for a min. Then add onion and stir-fry for another minute. Finally, add tomatoes and toss it once or twice and take off. Add tomato sauce, soy sauce, lemon juice, stir-fried vegetables, some freshly ground black pepper, garam masala and cumin powder (I didn’t have coriander powder so I didn’t use it. If you have some you can totally add that as well). Turn off the heat and leave the pan covered for at least 10 minutes before serving. Serve with white or fried rice and Enjoy.

What does jalfrezi curry taste like?
"Extraordinarily hot is never tasty," he said. Jalfrezi: A hot curry with green chillies, peppers, onion and tomatoes. ... Medium-spiced, it contains root ginger and tomatoes. Its signature spice is cardamom.
What is in a jalfrezi?
Curry
Jalfrezi/Type of dish
Is a jalfrezi healthy?
Not all curries are healthy. Avoid kormas, masalas and pasandras, which contain frightening amounts of cream. The average chicken tikka masala, for example, contains about 1,500 calories. Dishes such as rogan josh, madras, jalfrezi and sags (with spinach) tend to have less cream but just as many healthy spices.
What Curry is similar to jalfrezi?
Jalfrezi. A Jalfrezi is a stir-fried curry. ...
Madras. If you are after a hot curry, you might want to try the Madras. ...
Rogan Josh. The taste of the Rogan Josh takes you back to the beautiful mountains and breathtaking views of Kashmir. ...
Bhuna. ...
Balti. ...
Dhansak.
What is the nicest Indian curry?

Is Balti a hot curry?

What is a Balti jalfrezi?

Which curries are healthiest?

What is chicken jalfrezi mean?

Is it healthy to eat curry everyday?

What is the healthiest take out food?

Which curries are vegan?

What is the most flavoursome curry?

What is the tastiest curry?

What's the mildest Indian curry?
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Chicken Seekh Kabab Recipe

Ingredients,

1. Boneless Chicken 500g (chopped),
2. Crushed Black Pepper 1/2ts,
3. Onion 1 Medium Size (chopped),
4. Butter/Ghee 1tbs,
5. Garlic 1-1/2ts (paste),
6. Green Chillies 5-6 (paste),
7. Salt 1-1/2ts,
8. Red Chilli Flakes 1ts,
9. Coriander Seeds 1ts (crushed),
10. Green Coriander 50g (crushed),
11. Cumin Seeds 1/2ts (paste),
12. Ginger 1 ts (paste),

Description,

Step 1= In Chicken add black pepper, onions, garlic paste, green chilli paste, red chilli flakes, salt, coriander seeds, green coriander, cumin seeds and ginger paste and mix well until combined properly. And keep refrigerating for 30 minutes.

Step 2= Grease your hands with oil, take a mixture and make kebabs on metal skewers. In a frying pan, add oil and fry on low flame until well cooked. To store: half cook seeks kebabs & freeze (up to 1 month). Chicken seekh kebab is ready to eat and serve with sauce or ketchup.

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Spicy Crispy Chicken Burger

Ingredients,

1. Chicken thigh pieces ½ kg (debone),
2. Water 3 Cups,
3. Namak (Salt) 1 & ½ tsp,
4. Sirka (Vinegar) 2-3 tbs,
5. Maida (All-purpose flour) sifted 3 Cups,
6. Chicken powder 1 & ½ tbs,
7. Leshan powder (Garlic powder) 1 tsp,
8. Lal Mirch powder (Red chilli powder) 1 tsp or to taste,
9. Water 1 & ½ Cup,
10. Cooking oil for frying,
11. Mayonnaise ½ Cup,
12. Hot sauce 2 tbs,
13. Tomato ketchup 2 tbs,
14. Mustard paste 1 & ½ tsp,
15. Namak (Salt) 1 pinch or to taste,
16. Chicken powder ½ tbs,
17. Paprika powder 1 tsp,
18. Namak (Salt) ¼ tsp or to taste,
19. Kali Mirch powder (Black pepper powder) 1 tsp,
20. Onion powder 1 & ½ tsp,
21. Zeera powder (Cumin powder) 1 tsp,
22. Lal Mirch powder (Red chilli powder) ½ tbs or to taste,
23. Leshan powder (Garlic powder) 1 & ½ tsp,

Assembling:

• Burger bun,
• Mayonnaise,
• Iceberg,
• Cheese slice,
• Jalapeno slices,

De

crispy chicken burger McDonald's

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crispy chicken burger KFC

spicy chicken burger recipe

breaded chicken burger recipe

crispy chicken burger king

crispy chicken burger recipe by chef Zakir

juicy chicken burger recipe

Description,

 Prepare Crispy Chicken: -Pound chicken thigh pieces with the help of the kitchen hammer or meat mallet. -In a bowl, add chicken thigh pieces, water, salt, vinegar and mix well, cover & let it rest for 2-3 hours. -In a bowl, add all-purpose flour, chicken powder, garlic powder, red chilli powder and mix well. -In a separate bowl, add water. -Now coat marinated chicken pieces in dry flour mixture then dip into water and again coat in dry flour mixture. -In a wok, heat cooking oil & fry chicken on low flame until golden brown (approx. 7-8 minutes). Prepare Burger Sauce: -In a bowl, add mayonnaise, hot sauce, tomato ketchup, mustard paste, salt and whisk well. Prepare Spice Mix: -In a bowl, add chicken powder, paprika powder, salt, black pepper powder, onion powder, cumin powder, red chilli powder, garlic powder, cover and shake well. The spice mix is ready! Assembling: -Sprinkle prepared spice mix on both sides of crispy chicken pieces. -On burger bun, add mayonnaise, iceberg, crispy fried chicken piece, cheese slice, iceberg, jalapenos, prepared burger sauce and top with another bun. -Serve with potato chips & tomato ketchup!

Highway Chicken Karahi

Ingredients,

1. Chicken 1 kg,
2. Dried Fenugreek Leaves 1 tsp,
3. Salt 1 tsp,
4. Tomato 4 (Chopped),
5. Oil 1/2 Cup for Karahi,
6. Lemon Juice 2 tbsp,
7. Cumin 1 tbsp,
8. Coriander Seeds 1 tbsp,
9. Green Chilli 12,
10. Ginger 1 tbsp (Chopped),
11. Green Coriander 2 tbsp (Chopped),
12. Garam Masala Powder 1 tsp,
13. Ginger Garlic Paste 2 tbsp,
14. Oil 2 Cup for Chicken Fry,
15. Chaat Masala 2 tbsp,
16. Coal 1 (Optional),

Description,

Step 1= Take a big pot and add Cumin, Coriander Seeds and slightly roast it and then take a grinder jar and grind it then add it into Chaat Masala, Garam Masala Powder, Dried Fenugreek Leaves and mix it well and saute it.

Step 2= Now take a karahi and add 2 cup oil (only for frying) on medium flame and then add chicken and fry it until it becomes lightly brown from all sides and stir it and cover the lid and cook for 10 minutes on medium flame. After that remove the lid and dish out the chicken and add Green Chilli on that remaining oil and fry it on medium to low flame with cover for 2 minutes. After that Remove lid and dish out the chillies.

Step 3= Now add Ginger Garlic Paste, Tomatoes, salt and stir it and add fried chicken and mix it well and cover it with lid and cook it for 10 minutes on medium flame.

Step 4= After that remove lid and add Masala, Lemon Juice, chopped Ginger, Green Coriander, fried green chilli and mix it well and cover with the lid and cook for 5 minutes on very low flame. Now turn off flame and put it in serving dish and serve it.

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Mutton Malai Recipe

Ingredients,

1. Mutton boneless cubes ½ kg,
2. Adrak lehsan paste (Ginger garlic paste) ½ tbs,
3. Dahi (Yogurt) whisked 1 Cup (room temperature),
4. Meat tenderizer 1 tsp,
5. Lemon juice 1 tbs,
6. Ghee 3 tbs,
7. Garam masala powder ½ tsp,
8. Pyaz (Onion) chopped 1 medium,
9. Koyla (Charcoal) for smoke,
10. Ghee ¼ Cup,
11. Hari elaichi (Green cardamom) 2,
12. Sabut kali Mirch (Black peppercorns) ½ tsp,
13. Darchini (Cinnamon sticks) 2,
14. Tez paat (Bay leaf) 1,
15. Hari Mirch (Green chili) chopped 1 tbs,
16. Lal Mirch (Red chili) crushed 1 tsp,
17. Dhania powder (Coriander powder) 1 tsp,
18. Lal Mirch powder (Red chili powder) 1 tsp or to taste,
19. Hara dhania (Fresh coriander) chopped,
20. Doodh (Milk) ¼ Cup or as required,
21. Namak (Salt) 1 tsp or to taste,
22. Cream 1/4 Cup,

Description,

Step 1= Take one Pan and add mutton boneless cubes and meat tenderizer and mix well. Then add yogurt, cream, lemon juice, ginger-garlic paste, salt, and ghee, mix well until the combined wee, and marinate for 30 minutes.

Step 2= After that give a charcoal smoke for 3 minutes. Now put the pan over the stove and saute it well and bring it to boil and cover & cook on low flame until mutton is tender (approx. 40-45 minutes) and keep mixing in between & set aside.

Step 3= For Gravy, Take a wok, add ghee and let it melt. Add black peppercorns, cinnamon sticks, green cardamom, bay leaf, and add green chilies, onion and cook until translucent. and add coriander powder, red chili powder,garam masala powder and stir it for 2 minutes.

Step 4= Now add cooked mutton with gravy and stir it well. Then add milk and mix well. And add red chili crushed, fresh coriander, and stir it well. Now cover and cook on low flame until oil separates (4-5 minutes). In the end, garnish fresh coriander & serve it and enjoy it.

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Easy and Quick Turkey Meatloaf

Ingredients,

1. lb (450g) ground turkey (stay away from the rolls),
2. 1/2 tsp seasoned pepper (such as Lawry's),
3. 2Tbsp dried minced onion (or 1/2 small onion, minced),
4. 3/4 c. (180ml) milk,
5. 2/3 c. (80g) dry breadcrumbs (or use crushed crackers, croutons, stuffing mix, etc),
6. 1 tsp soy sauce,
7. 1 egg beaten,
8. black pepper to taste,

Description,

Step 1= Take a big bowl and add all the above ingredients together just until the mixture is combined. Place onto a foil-lined cookie sheet and pat out into a rectangle about 1 1/2" thick, leaving a shallow ditch in the center for the sauce.

Step 2= For the sauce:

2 Tbsp brown sugar,

1 Tbsp prepared yellow mustard,

1/3 c. (80g) ketchup,

Mix sauce ingredients and spread evenly on top of the meatloaf.

Step 3= Bake the meatloaf in a preheated 350*F oven (175*C) for 40-45 minutes or until the internal temperature is 160*F (70*C) or the juices run clear. Let rest about 10 minutes before serving to keep it as moist as possible. Makes 4 servings. Enjoy!!

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Spicy Beef Curry

Ingredients,

1. 1/3 cup of mustard oil,
2. 800g beef,
3. 1/2 tsp of garam masala, 
4. 1 large onion, sliced,
5. 3/4 tsp of ground turmeric,
6. some roughly torn cilantro / Mexican coriander, 
7. 1 tbsp of tomato paste, 
8. 1 tsp of ground coriander,
9. 1 medium-size ghost chili, 
10. 1 and 1/2 tsp of mild red chili powder, 
11. some chopped coriander leave,
12. 2 small bay leaves,
13. 1 and 1/2 tbsp of ginger&garlic paste, 
14. 1 and 1/2 tsp of meat masala, 
15. 1 tsp of cumin seeds,
16. salt to taste, 

Description,

Take one big pan and put mustard oil add bay leaves, cumin seeds,  large onion sliced and saute for a while then add ginger and garlic paste and saute until the onions become slightly brown at the edges then add a splash of water and add beef and saute for a while then add turmeric powder, ground coriander, ground cumin seeds, mild chilli powder, garam masala, meat masala,  crushed black pepper,  ghost chilli and mix well and saute for 5 minutes over a medium flame and add 1 cup of water, salt to taste and take the pressure cooker for 10 minutes and bring the curry back to a boil and add tomato paste and mix well and add some roughly torn cilantro / Mexican coriander and cook for a while and add some chopped coriander leaves and mix well and cook for a while now spicy beef curry ready to eat and serve it and enjoy it.

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Restaurant Style Chicken

Ingredients,

1. Boneless Chicken, cut into cubes- 500 gms,
2.  Ginger Garlic paste- 2 tsp,
3.   Tomatoes, chopped- 4 small (200 gms),
4.  Onions, finely chopped,
5. 1 big (100 gms), 
6. Coriander, chopped for garnish,
7.  Green Chillies, cut into big pieces,
8. 3 nos - Ginger, julienned- 1 tbsp,
9.  Turmeric Powder- 1/4 tsp,
10. 3 tbsp Other Ingredients,
11.  Cumin seeds- 3/4 tsp,
12. Crushed Black Pepper- 1/4 tsp,
13.  Red Chilli Powder- 1 tsp,
14.  Coriander Powder- 1 tsp,
15.  Garam Masala Powder- 1/2 tsp ),
16.   1 tsp - Whisked Curd or Yogurt,
17.  Dry Fenugreek Leaves, dry roasted & powdered,
18. Salt 1 tsp,
19.  2 tbsp - Fresh Cream- 4 tbsp,
20.  Oil- 4 tbsp,

Description,

Step 1= Clean & wash the chicken fillets and pat dry and  Cut into one-inch cubes. Chop the onion, tomatoes, and coriander leaves, ake the paste of ginger, and cut the green chillies into small pieces. Dry roast and powder the Kasuri Methi (Dry Fenugreek leaves) and keep set aside.

Step 2=  Take a flat pan and add oil and heat up then add ginger garlic paste and stir it on low heat for 1 minute and add the chicken cubes along with salt and mix it well and fry on high to medium heat for 4 minutes. Take it out and set aside.

Step 3= Heat the oil in the same pan and add the chopped onions and fry it on medium heat for 5 minutes until it becomes light brown. Then add the chopped tomatoes & salt and mix it well and cook on a medium flame for 4 minutes until it becomes soft. And add the Turmeric, Red Chilli, Coriander powders, and mix it well and add a splash of water. and cook for around 3 mins on medium to low flame until oil become separates. Then add the fried chicken cubes and stir it on a medium flame for 5 minutes until the water becomes dry and the chicken starts to leaves the oil. Now switch off the flame and add the whisked curd/ yogurt and mix it well and cook on low flame for 2 minutes until oil starts to separates.  Add some portion of water and mix it well and put the lid and cook on low flame for 8-9 minutes till the chicken is tender and oil separates. then add the crushed black pepper, garam masala powder, and roasted & powdered Kasuri Methi. Mix well and cook for another 2-3 mins. - Now add all remaining ingredients and mix it well and cook for some while. Garnish with chopped coriander and cover the lid for some while. Now your recipe ready to eat. You can serve now.

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Sizzling Chicken Manchurian

Ingredients,

1. 1. Chinese Red Chili Paste,
   2. Leshan (Garlic) cloves ½ Cup,
   3. Lal Mirch powder (Red chili powder) ½ Cup,
   4. Tomato ketchup 4 tbs,
   5. Safed Mirch powder (White pepper powder) 1 pinch,
   6. Namak (Salt) 1 pinch,
   7. Pani (Water) ½ Cup or as required,
   8. Oil 1 Cup,
   9. Sizzling Manchurian:
   10. Chicken boneless cubes 250 gms,
   11. Corn flour 1 tbs,
   12. Anda (Egg) beaten ½,
   13. Namak (Salt) ½ tsp or to taste,
   14. Safed Mirch powder (White pepper powder) 1 pinch,
   15. Cooking oil for frying,
   16. Cooking oil 2 tbs,
   17. Leshan (Garlic) chopped 1 tsp,
   18. tomato ketchup 4 tbs,
   19. Lemon juice 1 tbs,
   20. Sirka (Vinegar) 1 & ½ tbs,
   21. Cheeni (Sugar) 1 tbs,
   22. Namak (Salt) 1 tsp or to taste,
   23. Safed Mirch powder (White pepper powder) ¼ tsp,
   24. Chicken powder ½ tsp,
   25. Prepared Chinese red chili paste 2 tbs or to taste,
   26. Pyaz (Onion) cubes ½ Cup,
   27. Gajar (Carrot) slices ¼ Cup,
   28. Shimla Mirch (Capsicum) cubes ½ Cup,
   29. Adrak (Ginger) julienne 1 tbs,
   30. Tamatar (Tomato) cubes ½ Cup,
   31. Hara dhania (Fresh coriander) chopped 1 tbs,
   32. Pani (Water) ½ Cup or as required,
   33. Corn flour 1 tbs,
   34. Pani (Water) 1-2 tbs,
   35. Makhan (Butter),

Description,

For Chinese Red Chili Paste: -In chopper,add garlic,chop well & set aside. -In a bowl, add red chili powder, tomato ketchup, white pepper powder, salt, and water, mix well & set aside. -In a wok, add oil, chopped garlic, and fry until golden brown. -Now add prepared red chili paste, mix well and cook until oil separates (3-4 minutes) & set aside. -Can be store in an air tight container for up to 1 month on the shelf. For Sizzling Manchurian: -In a bowl, add chicken boneless cubes, cornflour, egg, salt, white pepper powder and mix well. -In a wok, heat cooking oil and fry chicken until light golden & set aside. -In a wok, add cooking oil, garlic, and mix well. -Add fried chicken cubes and mix well. -Add tomato ketchup, lemon juice, and mix well. -Add vinegar, sugar, salt, white pepper powder, chicken powder, and mix well. -Add 2 tbs of prepared Chinese red chili paste and mix well. -Add onion,carrot,capsicum,ginger,tomato,fresh coriander and mix well. -Add water and mix well. -In water, add cornflour and mix well. -Gradually add dissolve cornflour and cook until sauce thickens. -On the sizzling plate, add butter and let it melt, add chicken Manchurian and serve with fried rice.

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Chicken Cheese Cubes Recipe

Ingredients,

1. Chicken boneless cubes 300 gms,
2. Adrak than paste (Ginger garlic paste) 1 tsp,
3. Chili sauce 2 tsp,
4. Lal Mirch powder (Red chili powder) 3 tsp,
5. Mixed herbs 2 tsp,
6. Namak (Salt) ½ tsp or to taste,
7. Hara dhania (Fresh coriander) chopped 2 tbs,
8. Andy (Eggs) 2 + Doodh (Milk) 3 tbs,
9. Corn flour 2 tbs + Maida (All-purpose flour) 4 tbs,
10. Mozzarella cheese/Cheddar cheese cubes as required,
11. Bread crumbs as required,
12. Oil for frying,

Description,

In chopper, add chicken boneless cubes, ginger garlic paste, chili sauce, red chili powder, mixed herbs, salt, fresh coriander and chop until well combined & set aside. -In a bowl, add eggs, milk, and whisk well & set aside. -In a bowl, add cornflour and all-purpose flour, mix well, and set aside. -Take a mixture, grease the working surface with oil, spread the mixture and place mozzarella cheese/ cheddar cheese cubes, cover with the mixture, and make a ball. -Coat in cornflour + all-purpose flour mixture and make a square shape. -Now dip into beaten egg then coat in bread crumbs (makes 13-14) & freeze it for 2 hours. -In a wok, heat oil and deep fry until golden brown.

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Lahori Mutton Karahi Recipe

Deer Meat / Venison Curry

Ingredients,

1. 1 large onion,
2. 1 tomato,
3. 2 green chilies,
4. 7 cloves of garlic,
5. Some curry leaves,
6. 4 tsp red chili powder,
7. 3/4th tsp mustard seeds,
8. 3 tbsp oil,
9. Salt to taste,
10. 3/4th tsp turmeric powder,
11. 2 tsp garam masala,
12. 3 tsp coriander powder,
13. 2-inch size ginger,
14. A pinch of asafoetida,
15. 1/2 tsp fennel powder,
16. 1 tsp cumin powder,
17. 2-2.5 lbs deer meat,

Description,

Take a big pan and add oil and heat it and add mustard seeds and saute for a while then add some portion of the water then add small pieces of ginger, garlic, onions, and salt to taste and saute it until onions' edges become light pink and leaves the oil and add curry leaves and tomatoes and mix it well and cover the lid for some minutes until tomatoes become soft and add green chilies, red chili powder, turmeric powder, garam masala,  coriander powder, asafoetida, fennel powder, cumin powder, and mix it well. And add Vision Meat and cover the lid for some minutes on medium flame until the meat becomes soft. If meat is leaving the oil its means its near to cook. Add some curry leaves and mix it well. Now cover the lid for some while and now turn off Flame. Now your delicious dish ready to eat and serve it and enjoy it!

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Restaurant Style Beef Curry Recipe

Ingredients,

1. Beef 1/2 Kg,
2. Tomato 3 (Chopped),
3. Oil 1/2 Cup,
4. Onion 2 (Chopped),
5. Salt 1/2 tsp,
6. Turmeric Powder 1/2 tsp,
7. Garam Masala Powder 1/2 tsp,
8. Coriander Powder 1 tsp,
9. Green Chilli 8,
10. Red Chilli Powder 1 tsp,
11. Ginger Garlic Paste 1 tbsp,
12. Garam Masala,
13. Bay Leaf 2,
14. Black Cardamom 1,
15. Green Cardamom 2,
16. Cloves 4,
17. Black Pepper 6,
18. Cinnamon 1,
19. Cumin 1 tsp,

Description,

Step 1: Take a pot and add 2 tbsp oil and add onion and fry it until it becomes into light pink color. After that add tomato and stir it and cover with the lid and cook for 5 minutes on medium flame. After that remove the lid and dish out it and leave it until it becomes room temperature. After that take a grinder jar and grind it and make its a paste.

Step 2: Now take a pot and add 1/2 cup oil and add cumin, Bay Leaf 2, Black Cardamom 1, Green Cardamom 2, Cloves 4, Black Pepper 6, Cinnamon 1 and stir it and slightly fry it and then add Ginger Garlic Paste and stir it and slightly fry it and add Beef and stir it on a medium flame for 5 minutes. After that add salt and add 2 cups water and stir it and cover with the lid and cook for 30 minutes on low flame.

Step 3: After that remove the lid and stir it and add Turmeric Powder, Red Chilli Powder, Coriander Powder and stir it and then add tomato paste (from Step 1) and stir it for 5 minutes on medium flame. After that add 1/2 cup water and add Green Chilli (Cut into the center) and stir it and cover with the lid and cook for 10 minutes on low flame.

Step 4: After that remove lid and add Garam Masala Powder, some green coriander leaves and stir it and turn off the flame. Your Beef Curry is Ready.

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Chicken Jalfrezi

Ingredients,

1. Oil 1 tbs,
2. Ande (Eggs) 2 with salt & pepper,
3. Oil 1 tbs,
4. Shimla Mirch (Capsicum) Julienne 1,
5. Pyaz (Onion) Julienne 1,
6. Oil 2-3 tbs,
7. Adrak lehsan paste (Ginger garlic paste) 2 tsp,
8. Boneless chicken Julienne ½ kg,
9. Lal Mirch powder (Red chili powder) 1 tsp,
10. Haldee powder (Turmeric powder) ½ tsp,
11. Kali Mirch (Black paper) Crushed ½ tsp,
12. Dhania powder (Coriander powder) ½ tsp,
13. Tomato ketchup 4 tbs,
14. Tomato paste 2 tbs,
15. Soya sauce 1 tbs,
16. Garam masala powder (Whole spice powder) ½ tsp,
17. Zeera powder (Cumin powder) ½ tsp,
18. Namak (Salt) ½ tsp or to taste,
19. Tamatar (Tomato) Deseeded & Julienne 1,

Description,

-In a frying pan, add oil and pour the whisk eggs, make an omelet, set aside and cut into cubes. -In a wok, add oil, capsicum, and onion, sauté for a minute, set aside. -In a wok, add oil and ginger garlic paste and boneless chicken, sauté until it changes color. -Add red chili powder, turmeric powder, black pepper crushed, coriander powder and give it a good mix. -Add tomato ketchup, tomato paste, and soya sauce and mix. -Add whole spice powder, cumin powder, salt and mix well. -Add tomato (deseeded), sautéed vegetables, and omelet cubes, mix well. -Chicken Jalfrezi is ready, serve with rice.

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Black Pepper Chicken Recipe

Ingredients,

1. Chicken 1/2 Kg,
2. Oil 1/2 Cup,
3. Yogurt 1 Cup,
4. Ginger Garlic Paste 1 tsp,
5. Onion 1 (Chopped),
6. Fresh Cream 2 tbsp,
7. Ginger 1/2 inch (Chopped),
8. Green Chilli 2,
9. Black Pepper 1 tsp (Crushed),
10. Cumin Powder 1 tsp,
11. Green Coriander 1 tsp (Chopped),
12. Salt 1/2 ts,

Description,

Step 1: Take a big pan and add oil and onion and fry it on medium flame until it becomes into light pink color. After that add some portion of water and then add Ginger Garlic Paste and salt and lightly fry it on medium flame and then add Chicken and stir it and saute it on medium flame until it becomes into white color. After that add 1/2 cup water and stir it and cover it with lid and cook for 5 minutes on medium flame.

Step 2: Remove the lid and then saute it and add Yogurt and then stir it and add Black Pepper, Cumin Powder and cook it on a medium flame for 2 minutes. After that cover with lid and cook for 10 minutes on medium to low flame.

Step 3: After that remove the lid and then stir it and then add fresh cream and stir it and then garnish Ginger, Green Coriander, Green Chilli and cover it with lid and turn off the flame. After 1 minute remove the lid. Now your Black Pepper Recipe ready to eat. Serve it with your family and guests and enjoy it.

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Lahsuni Palak Chawal

Ingredients,

1. 6 cups spinach (palak),
2. ^{chopped and blanched2 cups,}
3. ^{Steamed Rice 1 tsp,}
4. ^{cumin seeds (jeera),}
5. ^{1 cup onions, finely chopped,} 
6. ^{15 garlic cloves, finely chopped,}
7. ^{1/2 cup, finely chopped tomatoes,}
8. ^{2 tsp,ginger-green chilli paste salt to taste,}
9. ^{1 tsp oil,}

Description,

• ^{BLEND THE BLANCHED SPINACH IN A BLENDER TO A THICK PURÉE. KEEP ASIDE.}
• ^{HEAT THE OIL IN A NON-STICK PAN, ADD THE CUMIN SEEDS.}
• ^{WHEN THEY CRACKLE, ADD THE ONIONS AND GARLIC AND SAUTÉ TILL THE ONIONS TURN TRANSLUCENT.}
• ^{ADD THE TOMATOES AND GINGER-GREEN CHILI PASTE AND SAUTÉ FOR ANOTHER 4 TO 5 MINUTES.}
• ^{ADD THE PURÉED SPINACH AND SALT AND COOK FOR ANOTHER 5 TO 7 MINUTES.}
• ^{ADD THE RICE AND COOK FOR ANOTHER 2 MINUTES.}
• SERVE HOT.

^{LAHSUNI PALAK CHAWAL, PALAK CHAWAL RECIPE, SPICY PALAK CHAWAL, QUICK LAHSUNI PALAK CHAWAL, YUMMY LAHSUNI PALAK CHAWAL, DELICIOUS LAHSUNI PALAK CHAWAL,}

Mutton Jalfrezi

Ingredients,

1. Cooking oil 4-5 tbs,
2. Laung (Cloves) 4,
3. Darchini (Cinnamon stick) 1,
4. Hari elaichi (Green cardamom) 3-4,
5. Tez paat (Bay leaf) 1,
6. Adrak lehsan paste (Ginger garlic paste) 1 tbs,
7. Pyaz (Onion) granted 1 medium,
8. Mutton boneless cubes ½ kg,
9. Lal Mirch powder (Red chili powder) 1 tsp or to taste,
10. Dhania powder (Coriander powder) 1 tbs,
11. Haldee powder (Turmeric powder) 1 tsp,
12. Zeera powder (Cumin powder) 1 tsp,
13. Namak (Salt) 1 tsp or to taste,
14. Pani (Water) 2-3 tbs or as required,
15. Tamatar (Tomato) granded 2 medium,
16. Pani (Water) 1 & ½ Cups or as required,
17. Cooking oil 1-2 tbs,
18. Hari Mirch (Green chili) julienne 1-2,
19. Pyaz (Onion) cubes ½ Cup,
20. Shimla Mirch (Capsicum) cubes ½ Cup,
21. Tamatar (Tomato) deseeded & cubes ½ Cup,
22. Namak (Salt) 1 pinch,
23. Garam masala powder ½ tsp,
24. Soy sauce 1 tbs,

Description,

-In a pot, add cooking oil, cloves, cinnamon stick, green cardamom, bay leaf, and mix. -Add ginger-garlic paste and mix well. -Add the ground onion, mix well, and cook for 3-4 minutes. -Add mutton boneless cubes and mix well until changes color. -Add red chili powder, coriander powder, turmeric powder, cumin powder, salt and mix well for 2-3 minutes. -Add water, mix well, and cook for 3-4 minutes. -Add tomatoes, mix well and cook for 4-5 minutes. -Add water, mix, and bring it to boil. -Cover and cook on low flame until meat is tender (approx. 40-50 minutes). -In a frying pan, add cooking oil, green chili and mix well. -Add onion and fry for 1 minute. -Add capsicum and mix well. -Add tomato and mix well. -Add salt, mix well & set aside. -In a pot, add garam masala powder and mix well. -Remove and discard bay leaf. -Add soy sauce and mix well. -Now add stir-fried vegetable, give it a good mix & serve.

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Lettuce, Tomato and Cucumber Salad with Basil Dressing

Ingredients,

1. 2 cups iceberg lettuce leaves,
2. torn into small pieces 1 cup ,
3. roughly chopped tomatoes 1 cup roughly chopped
4. ,cucumber 1/2 cup quartered and blanched mushrooms (khumbh) ,
5. 1/2 cup capsicum cubes

Description,

• Combine all the ingredients along with the dressing in a bowl and toss well.
• Serve immediately.

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