Goat Brain (Bheja)- 1 lb
Ginger and Garlic paste- 2 tsp
Onion (chopped)- 1 large
Tomatoes (chopped)- 1
Curry leaves- 4
Red chilli powder- 1 tsp
Turmeric powder- 1 tsp
Coriander powder- 1 tbsp
Cumin seeds- 1 tsp
Garam Masala powder (Allspice)- 1 tsp
Lemon juice- 1 tbsp
Coriander (chopped)- 1 /4 cup
Green chilli (chopped)-3
Fenugreek (Kasuri Methi)-2 tbsp
Oil- as per required

Tip: To reduce the smell

Bring water to Boil and then add Brain with:

Turmeric- 1 tsp
Ginger and Garlic paste- 1 tsp
Salt- a pinch

Method:

1. In a suitable non stick pan, Add: oil, and onion. After 5 mins of fry, add in cumin seeds and curry leaves.

2. Add in all the remaining ingredients plus the boiled(clean) brain, Mix well and cover with pan lid for 15 mins. Add in Fenugreek and cover with pan until cooked.

3. Dish-out and GARNISH with your favorite salad….and…don`t forget to ENJOYYY…:D

Tip: Cook in low heat (other-wise you may have to add in chicken broth).

 With Step Pictures:

Pan Fried Beef Liver Recipe also known as Kaleji Fry

Ingredients:

Beef or Lamb liver (kaleji)- 1 lb
Ginger (flakes)- 2 tsp
Garlic paste- 1 tsp
Onion (chopped)- 1 large
Tomatoes (chopped)- 1
Curry leaves- 6
Red chilli powder- 1 tsp
Turmeric powder- 1 tsp
Coriander powder- 1 tbsp
Cumin seeds- 1 tsp
Whole Garam Masala – 1 tsp
Lemon juice- 1 tbsp
Dried Plum (آلوبخارا, Aloo Bukhara)- 4
Coriander (chopped)- 1 /4 cup
Green chilli (chopped)-3
Oil- as per required
Fenugreek (Kasuri Methi)- 2 tbsp

Method:

1. In a suitable non stick pan, Add: oil, and onion. After 5 mins of fry, add in cumin seeds and curry leaves.

2. Add in all the remaining ingredients plus the liver (kaleji). Mix well and fry for 5 mintues.

3. Now add 1 cup of water and cook on medium-low flame till the liver (kalegi) is tender and gravy remain.

4. Add in Fenugreek and cook for 5 minutes on low heat.

5. Dish-out and GARNISH with your favorite salad….and…don`t forget to ENJOYYY…:D

 With Step Pictures:

Shorba Ghost (Spicy Stewed Meat) Ingredients:

1. Mutton (Clean & Washed) – 2 Pound

2. Red Onion Chopped/Sliced – 2

3.  Ginger Garlic Paste – 1 Tbsp

4. Yogurt – 1 Cup

5. Kashmiri Red Chilli Powder – 1 Tsp

6. Turmeric Powder – 1 Tsp

7. Coriander Powder – 1 Tsp

8. All Species – 1 Big Spoon:

(Zeera (Cumin Seeds), Black Cardamon (badi elaichi), Cloves (Laung), Cinnamon (Darchini), Green Cardamon (Hari Elaichi), Black Peppercorns (Sabut Kali Mirch))

9. Salt – as per taste

10. Water – 2 cup (as required)

11. Green Chilli – as per taste

12. Dry Mint – for Garnishing

Shorba Ghost (Spicy Stewed Meat) Method:

1. In a non stick pan Heat oil and add Sliced/Chopped Onions. Let them fry until golden brown.

2. Add Mutton and Ginger Garlic Paste. Mix well and Fry until smell goes away.

3. In a small bowl add Spices Ingredients 4-9. Mix Well and set aside.

4. Now add the spice mixture to the pan. Once mixed well, add water and let them cook until the Meat gets tender and oil appears on top.

Dishout and Garnish with Green Chilli and Dry Mint ★彡

Tips / Notes:

1. Dry Mint is a Delight and coolness to the eye for the long Summer Days.

2. Moreover, for Garnishing instead of Dry Mint you can use Fresh Cilantro, Green Coriander (Hara dhania).

3. Ghost ka Salon (Spicy Meat Curry) is a fabulous Main Course Dish for Lunch & Dinner.

4. If you want to speed up the process than use a Pressure Cooker.

5. Thick Gravy Ghost (Stewed Meat) is best complemented with Rice, Roti, Naan, Chapati, Paratha & Puri!

Fall is here, so Dip Roti or Naan in the Steaming Hot Ghost ka Salon (Spicy Meat Curry) *★ ～☆・:.*

Don’t Forget to Enjoy with Family, Friends and Loved Ones

Homemade Chicken Curry Ingredients: 

1. Skinless Chicken – 1 Whole with small pieces 

2. Large Onion

3. Vegetable Oil or Ghee – 1 cup

4. Zeera / Cumin Seeds – 1/2 Tsp

5. Tomato Paste – 4 Tsp

6. Ginger / Garlic Paste – 1 Tsp

7. Cinnamon Stick – 2-3 

8. Garam masala powder – 1/2 Tsp

9. Big Whole Cardamon – 3-4 

10. Red Chilli Powder- 1/2 Tsp

11. Coriander Powder – 1 Tsp

12. Turmeric Powder – 1/2 Tsp

13. Salt- as needed

Garnishing: Coriander / Cilantro leaves & Lemon Juice

 Healthy Irresistible Meal!

Marination:

1. Wash and clean the Chicken completely and place in a large bowl.
2. Add all spices ingredients (6-13) into the large bowl with tomato paste.
3. Mix the ingredients together with a spatula.  
4. Place aside the large bowl for 20 mins.

Method:

1. In a large non-stick pan add chopped onions, oil and cumin seeds. Fry the ingredients until onions turn brown.
2. Now add Marinated Chicken. Stir the ingredients well.
3. Let the ingredients cook.
4. When Chicken is tender and cooked properly then garnish with chopped coriander leaves and lemon juice as per taste.

Dishout and Serve Mouthwatering and Easy-to-make Chicken Curry with Paratha or Simple Roti

To freshen up the taste eat your homemade Chicken Curry with Delicious Paratha! 

Ulta Tawa (upside down pan) Pulka Roti – Serve Chicken Curry with Simple Dry Roti for Diet Conscious Roti Lovers!

Easy to make Hard to Resist… Yummy  

Tips:

• Use Ghee or Vegetable Oil for Best Chicken Curry Taste Result!
• Always remember to cover the pan with lid while cooking in order to fasten the process!
• You can increase or decrease species as per taste.

Tuari Aloo Sabzi or Tuari Aloo Sabji or Turai Aloo ki bhujia

Serve Hot with Pulka or Garlic Flat Bread/Naan

 Tauri Aloo ki Sabzi (Zucchini & Potato Curry) Ingredients:

1. Zucchini – 5

2. Washed and Cleaned Peeled and Diced Potatoes – 1 Large

3. Chopped Onion – 1 Large

4. Ginger Garlic Paste – 1 Tsp

5. Roasted Cumin Seeds – 1/2 Tsp

6. Turmeric Powder – 1 Tsp

7. Hing – small pinch

8. Coriander Powder -1/2 Tbsp

9. Kashmiri Chilli Powder – 1 Tsp

10. Tomato Chopped – 2

11. Salt – according to taste

12. Cooking Oil

13. Water – as needed (Turi & Tomatoes contains water, so its not necessary to add water. if needed you can add water accordingly).

14. Green Chilli for Garnish

Tauri Aloo ki Sabzi (Zucchini & Potato Curry) Method:

 1. In a non stick pan add chopped onions and oil. Stir until the onion turns brown.

2. Now add Zucchini, Potatoes and all spices and mix well.

3. Cover the lid and leave to medium to low flame.

4. After 15 mins add green Chilli’s and mix.

5. When the Zucchini and Potatoes are soft, aroma arise and you have the desired consistency then it means the Dish is ready to be served.

Dishout & Eat Tauri Aloo ki Sabzi (Zucchini & Potato Curry) with Chappati, Naan or Rice!

The Versatile and Nutritious Tauri Aloo ki Sabzi (Zucchini & Potato Curry) is ready to be Served!

Notes / Tips:

 1. Remember stirring the Zucchini occasionally will prevent from burning the dish.

2. Add water whenever needed if the Zucchini gets too dry.

3. Always cook the vegetable curry in low and slow flame with the right amount of oil in order to prevent the dish from sticking to the bottom of the pan.

4. If you want the Zucchini Vegetable Curry to be high in spices, just add the masala according to taste. As the mild flavour vegetable requires different species to make the dish rich, creamy and supper exciting in taste.

 5. To Season the Zucchini Vegetable Curry you can add rich spices like Dried Green Mango Powder also called Amchur, Chaat Masala (enhances the flavor) and Gharam Masala.

If you want a thrilling Vegetable Experience don’t forget to try the awesome, one of a kind:

Tauri Aloo ki Sabzi (Zucchini & Potato Curry)

The Easy Homemade Tauri Aloo ki Sabzi (Zucchini & Potato Curry) will shine your dining table with its sweet, spicy and simplicity ッ

Spicy & Sour Egg and Potato Curry

Anday Aloo is a Mouthwatering dish for Egg and Potato Lovers. The combination of Egg and Potato itself wins hearts. Anday Aloo ka Salan also known as Anday Aloo ka Shorba is most famous in South Asian Countries like: Pakistan and India and in particular Hyderabad.  

[yumprint-recipe id=’47’]

Beetroot, Cauliflower & Spinach Vegetable Curry (Chukandar, Gobi aur Saag (Palak) ki Sabzi) Ingredients:

1. Beetroot Sliced – 1 Cup

2. Cauliflower Cut into Florets – 1 Cup

3. Spinach – 1/2 Cup

4. Ginger Garlic Chopped – 1 Tbsp

5. Kashmiri Mirch Powder – 1 Tsp

6. Turmeric – 1/2 Tsp

7. Coriander Powder – 1 Tbsp

8. salt – as per taste

9. Oil – 1/2 Cup

For Tempering:

1. Cumin Seed – 1/2 Tsp

2. Carmon Seeds (Ajwain) – pinch

3. Mustard Seed -

4. Dry Red Chilli – 4-5 pieces

5. Curry Leaves – few

6. Onion (Peeled & Sliced) – 1

Beetroot, Cauliflower & Spinach Vegetable Curry (Chukandar, Gobi aur Saag (Palak) ki Sabzi) Method:

1. In a non stick pan add oil. Once heated add tempering ingredients.

2. When the ingredients pop up add onions. Fry until golden brown.

3. Add all vegetables and spices. In low to medium flame let them cook and allow the excess of water to leave. If necessary pour half cup of water. Be aware the food should not stick on pan. (beetroot take more time compared to the other vegetables, so I cooked separately than add in rest vegetables. It all depends on how one can handle these vegetables.)

4. When aroma arises, it means the Vegetable Curry is ready to be served. (For better result you can add 1 Tsp of Lemon Juice and 1/2 Garam Masala Powder. Steamed Velvety Dish is ready!)

5. Dishout and garnish with favourite greens. I decorated with Chopped Baby Spinach Leaves.

 The Fresh, Vibrant and Healthy Sabzi / Curry is at its best with plain Rooti, Chapati, Poori (puri), Doosa / Bread and tastes divine with steamed Rice •́ᴥ•̀

Tips / Notes:

1. The fabulously delicious Beetroot, Cauliflower & Spinach Vegetable Curry (Chukandar, Gobi aur Saag (Palak) ki Sabzi) can be served with any appetizer including mini sandwiches, wraps or masala dosa.

2. The versatile and nutritious Sabzi becomes all time faviroite with special garnishing / topping including: Green Chills, Coriander Leaves or Tomatoes.

3. Always be mindful before buying Beetroot. Choose Red & Firm Beetroot that is easy to cut. Try to buy Beetroot without leaves and avoid soft ones, or else they will be difficult to cut.

4. Be patient while cooking Beetroot as it takes a bit time compared to the other vegetables. It is necessary to slice the Beetroot thin. If you like you can chop the Beetroot. Separate from the other vegetables, once it is half cooked and then cook with rest vegetables. If the Beetroot is not properly cooked than the raw texture makes the food bitter and not tasty.

Potatoes are very Friendly, Comforting, Simple and Delicious Vegetable to Cook! It is a flavourful and delightful dish along with being a quick fix solution for us when we don’t have a lot of vegetables in the kitchen. Mostly, Aloo Timatar Curry blends well with Puri’s, Paratha or Roti & Chapati’s during Breakfast.

Aloo Timatar (Potato and Tomato) Curry Ingredients:

1. Peeled, Chopped Onion – 1

2. Large Potatoes – 4

3. Chopped Tomatoes – 5

4. Ginger Garlic Paste – 1 Tsp

5. Curry Leaves – 4 – 5

6. Cumin Seed – 1/2 Tsp

7. Black Mustard Seeds – 1/2 Tsp

8. Asafoetida (Heeng) – Pinch

9. Red Chilli Powder – 1 Tsp

10. Turmeric Powder – 1/2 Tsp

11. Coriander Powder – 1 Tsp

12. Gharam Masala – 1 Tsp

12. Salt – as per taste

13. Dried Fenugreek Leaves (Kasuri Methi) – 1 Tsp

14. Water – as needed

15. Cooking Oil

16. Green Chili – 3 to 4 pieces

17. Coriander Leaves / Cilantro (hara dhaniya) – for Garnishing

 Method / Instructions:

 1. Heat the Oil in a Wok.

Tips / Notes:

1. It is highly recommended to adjust the consistency of Aloo Tamatar Curry to mash potato slightly.

2. Aloo Tamatar Curry is always delicious and edible when prepared with your favorite species.

Chukandar Ghost (Beetroot with Goat Meat) can be made with Beef, Lamb or Goat Meat. You can also experience this Delight with Chicken. The recipe is same, however you can replace the Meat with any Poultry.

Chukandar Ghost (Beetroot with Goat Meat) provides a wonderful Fragrance to your busy schedule. The beauty of Chukandar Ghost (Beetroot with Goat Meat) is that all ingredients are available at a close by local-store / supermarket.

Chukandar Ghost (Beetroot with Goat Meat) Ingredients:

 1. Meat – 2 Pound

2. Ginger garlic paste (Adhrak Lehsan Paste) – 2 Tbsp

3. Onion Chopped – 1 Large

4. Whole Garam Masala – 1 Tbsp

5. Red Chilli Powder – 1 Tsp

6. Turmeric Powder – 1 Tsp

7. Coriander Powder – 2 Tsp

8. Salt – as needed

9. Chukandar (Beetroot) wash, peel & slice – 1 1/2 Cup

10. Tomato Chopped – 3

11. Water – as required

12. Cooking Oil (Vegetable) – 1 Cup

13. Lemon Juice – 1 Tbsp (*optional)

14. Green Chilli – as needed

15. Spinach – Garnishing

16. Oil for Cooking

Chukandar Ghost (Beetroot with Meat) Method:

 1. In non stick pan add oil. When the pan is heated add onion and fry.

2. When the onion turns golden-ish brown add Adrak lehsan paste (Ginger garlic paste) and mix well.

3. Add Meat and mix until raw water (smell) disappears.

4. Add all the spices Ingredients 4-8 and mix well.

5. Add water and once the water boil’s than cover the lid. Let the ingredients cook in medium-to low flame until the Meat gets tender.

6.  Now add Sliced Beetroot (Chukandar) and Chopped Tomatoes. Mix well and Let them Cook until Beetroot gets soft.

7. Its optional to add Lemon Juice

8. Add Green Chilli and Steam for 5 mins more.

 Dishout the Delicious and Superbly Fantastic Recipe of Chukandar Ghost (Beetroot with Meat) ❣ ❣ ❣

Ready to Serve with Naan or Chapati! I’m totally Loving the Natural Color of the Beetroot….WOOW So Strong, Fabulous and Versatile ❦

Tips / Notes:

1. Chukandar / Beetroot’s texture is naturally slightly sweet so if you want to avoid the sweetness then add Lemon Juice or Imli pulp (Tamarind pulp).

2. Instead of Lemon Juice or Imli pulp (Tamarind pulp), you can use Amchur (Green Mango Powder) half Teaspoon or as per your taste.

3. Garam Masala Powder can be added after Chukandar Ghost (Beetroot with Meat) is ready. Garam Masala Powder will enhance the flavour and fragrant.

Garnish your plate with Cilantro, Green Coriander (Hara dhania) But I prefer to decorate my plate with Fresh Baby Spinach. Green Leaves provides a Fresh, Crunchy, Natural & Nutritious Taste!

 Beetroot and Meat compliment each other so well. WOW I’m LOVING the mouthwatering and Delicious Chukandar Ghost (Beetroot with Meat) ☆.。.:*・°☆.。.:*・°★.。.:*・°☆.。.:*・°☆