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Arabic Falafil

October 26, 2018

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Murgh Chole Chicken Chicken Chicpeas

FRIED MUTTON RIBS

FRIED RIBS : Ingredients : Ribs...................................... 10- 15 pieces Ginger garlic paste.................. 1,1 tbsp Yogert.................................... Half cup Red Chilli Powder.................... 2 tsp salt............................................1 tsp To Taste Water....................................... 5 glass For Ribs Batter : Eggs.................................. 2 nos Corn flour........................... 2 tbsp BlcakPepper........................1 tbsp Crush red pepper.................1 tsp vinager or lemons..................1 tbsp , 2 lemons Corn Flakes......................... 1 Cup Method : First of all wash goat ribs and take a pan add water and ribs add yogart, ginger garlic paste , red chilli powder and salt and boil until ribs tender or done. Make a egg batter mix eggs, corn four, black pepper crush red pepper, vinager or lemon and salt Dip ribs in a batter and corn flakes and de...

WHITE CHICKEN KARAHI

WHITE CHICKEN KARAHI Recipe Sumaira Nadeem Ingredients Chicken 1 kg Ginger garluc paste 1,1 kg Yugart 1 cup 150 ml Popoy seeds 1 tsp Cashew nuts kajoo 15 Almonds badaam 15 White pepper 1 tsp Black pepper 1 tsp Flour maida 2 tbsp optional Green chillies 8 Corriender leaves for garnish Cream 2 to 3 tbsp Green chillies for garnish Method: Sab se pehle chicken tez aanch per fry karain till golden jab tak golden color as jaye aur alag rakh dain. Pan main oil garam karain aur adrak lehsan ka paste shamil karain aur pakayain.Add chicken and all ingredients and cook. Black , White pepper shamil karain and cook. Phir poppy seeds yani khashkash , almonds aur kajoo cashew nuts ko grinder main daal kar grind jar lain aur chicken main daal kar pakayain 6 se 8 hari mirchoon green chillies ka paste bhi shamil karain aur phir dahi shamil karain aur chicken ki bhunai karain. Agar gravy patli hai tu 2tbsp maida bhi daal lain wase maine shamil kiya hai.Jab chicken gal jaye tu end m...

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Arabic Falafil

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