Kashmir Khaana Kahani - Khandani Kitchen - Episode 1 - Adnan Siddiqui

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The wait is over! Kashmir Khaana Kahani presents 'Khandani Kitchen' EID SPECIAL EPISODE is here! Get entertained at the comfort of your home and have a great Eid.


Gosht Do Pyaza:

1. Kashmir Cooking Oil
2. 1 kg mutton (shoulder and put boti)
3. 1 kg onions medium-sized, finely chopped
4. 1 kg tomatoes, finely chopped
5. 1/4 kg garlic
6. 1/4 kg ginger
7. Coriander power
8. Whole garam masala including (cardamom, cinnamon, bay leaf, black peppers, and cloves)
9. Red chili whole (sabut laal mirch)
10. Red chili powder
11. 1/2 kg yogurt
12. Lahori salt (namak)
13. Chopped green chillies
14. 3 large green chillies (vertically sliced)
15. Curry leaves (optional)
16. Coriander leaves
17. Garam masala powder
18. Lemon juice

1. Pour some Kashmir cooking oil into a large, deep saucepan
2. After the oil is heated, add 1 kg mutton into the saucepan
3. Next add 1 kg finely chopped onions, 1 kg finely chopped tomatoes, coriander powder (dhanya powder), chopped garlic, chopped ginger, whole garam masala, 1 cup water, whole red chili. Now mix the ingredients together. Put a lid on the saucepan and let it cook on a high flame
4. Add some red chili powder, stir it, and then put the lid back on. Let it cook for approximately 2 hours
5. Once the water has dried up, add about 2 1/2 tablespoons of yogurt into the pan and stir well
6. Add salt to taste and continue stirring
7. Next, keep stirring the pot and add 3 large sliced green chili and some finely chopped small green chillies
8. In a separate pan, pour some Kashmir cooking oil and lightly fry curry leaves (curry pata)
9. Next add coriander leaves into the saucepan with the leaves, the fried curry leaves (curry pata) and garam masala powder
10. Finally, squeeze some lemon over the saucepan

Qewami Sawaiyaan
1. 1 packet sawaiyaan
2. 1 kg sugar
3. 1/2 kg Kashmir banaspati
4. 1/2 kg raw khoya or halwai wala
5. 1 packet almonds
6. Silver flakes (chandi ka warq)
7. Saffron
8. Pandanus (kewra)
9. Milk
10. 1 packet cardamom

1. In a saucepan boil sugar in water to make sheera (treacle). Let it cook
2. In a separate saucepan, add about 5 tablespoons of Kashmir banaspati
3. Now add 3 cloves (long), 3 crushed cardamoms (elaichi), 1 packet of sawaiyaan (broken into smaller pieces)
4. Add more Kashmir banaspati if needed
5. Keep cooking until the sawaiyaan starts turning brown
6. Once brown, add a little sheera to the saucepan with the sawaiyaan
7. Add milk into the mixture
8. Squeeze half a small lemon into the saucepan. Keep cooking and add sheera as desired to make the consistency thicker
9. Add some crushed cardamom (elaichi) without the skin into the mixture
10. In a small bowl, mix saffron (zafran), pandanus (kewra), and milk. Mix it well and then add it into the saucepan and mix
11. Add khoya into the saucepan and mix the mixture
12. Once cooked, place the sawaiyaan mixture into a serving dish. Then garnish it with chandi ka warq and almond flakes
13. Pour the remaining sheera over the sawaiyaan


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