Easiest Way to Cook Tasty Mutton karahi

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Mutton karahi . Often found on the menus of dhabba s and restaurants all around Pakistan, served on special occasions and get-togethers, Mutton Karahi is just the epitome of good Pakistani food. Restaurant Style Karahi Gosht- Slow Cooked Mutton/Lamb Curry is such a rich dish! Eat it the next day and the flavors are even richer and more complex. It has special taste and aroma. Mutton Karahi is a specialty of Lahori food, this dish is made by stir-frying small cubes of lamb or mutton with tomatoes, green chilies, ginger, and garlic in a karahi, the wok-like pan that gives the dish its name. I made it with a less fat. You can have Mutton karahi using 11 ingredients and 6 steps. Here is how you cook it. Ingredients of Mutton karahi Prepare of mutton. Prepare of tomatoes. Prepare of spoon lehsan adrak paste. It's of oil. It's of cup yoghurt. It's of Salt as per taste. Prepare of spoon lal mirch.
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Recipe: Tasty Kaju badam halwa cake

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Kaju badam halwa cake.

Kaju badam halwa cake You can have Kaju badam halwa cake using 15 ingredients and 7 steps. Here is how you cook that.

Ingredients of Kaju badam halwa cake

  1. Prepare of Dry fruits chikki.
  2. You need 3/4 cup of roasted cashew.
  3. You need 3/4 cup of roasted almond.
  4. It's 1/4 cup of Pista.
  5. You need 200 gm of jaggery.
  6. It's 2 tbsp of water(melt jaggery).
  7. Prepare of For Almond cashew halwa--.
  8. Prepare 50 gms of almond.
  9. It's 50 gms of cashew.
  10. It's of as required Milk (for soaking of cashew and almond separately).
  11. It's 200 gms of khoya.
  12. It's 4 tbsp of ghee.
  13. You need of For Rabri--.
  14. You need 1 ltr of full fat milk.
  15. You need 2 tbsp of sugar free.

Kaju badam halwa cake instructions

  1. DRYFRUIT CHIKKI: ROAST ALL DRY FRUITS. CHOP JAGGERY. TAKE A PAN ADD JAGGERY AND HEAT IT ONCE IT MELT ADD GHEE COOK FOR MORE TIME TILL IT TURNS DARK ADD ALL DRY FRUITS..
  2. APPLY GHEE ON MOULD AND POUR THE MIXTURE ON MOULD AND COOL AT ROOM TEMPERATURE. LASTLY DEMOULD IT..
  3. ALMOND CASHEW HALWA: GRIND SOAKED CASHEW SOAKED ALMONDS SEPARATELY AND MAKE A PASTE.TAKE A KADAI ADD CASHEW PASTE SAUTE FOR A MINUTE THEN ADD ALMOND PASTE SAUTE AGAIN FOR 2MINUTES.
  4. ADD KHOYA ON PASTE OF ALMOND AND CASHEW, CONTINUOUSLY STIR FOR 15 MINUTES THEN ADD GHEE AND SUGAR ON IT AND STIR CONTINUOUSLY TILL LEAVES GHEE IN KHADAI..
  5. GREASE THE MOULD AND POUR THE MIXTURE ON MOULD. COOL AT ROOM TEMPERATURE THEN DEMOULD IT.
  6. RABRI RECIPE: TAKE 1 LT MILK ON KADAI AND EVAPORATE THE MILK TILL HALF OF IT AND ADD SUGAR AND COOK FOR ANOTHER 10 MINUTES THEN SWITCH OFF THE FLAME.
  7. ASSEMBLY: FIRST LAYER OF DRYFRUIT CHIKKI THEN ALMOND CASHEW HALWA KEEP ON IT. LASTLY PUT SOME RABRI AND SERVE IT.

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