fooddiariesbyhumera
@fooddiariesbyhumera • 63,900 subscribers
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🌶️ Street-Style Goli Kebab with Imli Chutney 🔥 Ingredients: - 500g beef mince (20% fat) - 1 tbsp ginger-garlic paste - 2 tbsp lemon juice - 1 tbsp chopped green chillies - 1 tsp red chilli flakes - 1 tsp red chilli powder - ½ tsp turmeric powder - 1 tbsp roasted crushed cumin & coriander seeds - 1 tsp garam masala - ½ tsp ajwain - ¼ tsp baking soda - Salt to taste - 1 medium onion, finely chopped - ½ bunch fresh coriander, chopped - 2 tbsp oil - 1 green chilli, chopped Green Imli Chutney: - 2 tbsp tamarind pulp - ½ handful coriander & mint leaves - 1 green chilli - 2 garlic cloves - 1 tsp red chilli flakes - 1 tsp cumin seeds - ½ tsp sugar - Salt to taste - 1–2 tbsp water Method: 1. Mix beef mince with all kebab ingredients except oil and the extra green chilli. Cover and marinate for 2–3 hours in the refrigerator. 2. Blend all chutney ingredients until smooth, adding water as needed. 3. Heat oil in a pan over low-medium heat. Drop small portions of mince directly into the pan without shaping them. 4. Fry, turning occasionally, until golden brown and fully cooked. Add chopped green chilli while frying. 5. Serve hot with green imli chutney, sliced onions and soft pao. Enjoy! 🌶️🔥 #kachekeemekeKebab #StreetStyleGoliKebab #BeefKebab #ImliChutney #PakistaniStreetFood
fooddiariesbyhumera1,800,000 Aufrufe • vor 23 Tagen
CHICKEN TIKKA BIRYANI 🍚🔥 - 1.5 kg chicken - 1½ tbsp ginger-garlic paste - 1 cup beaten yogurt - 3 tbsp lemon juice - 1 tsp turmeric - 1 tsp garam masala - 1 tsp cumin powder - 1 tsp coriander powder - 1 tsp red chilli powder - 2 tbsp chicken tikka masala - ½ tsp food colour - Salt to taste - 1 cup oil, for frying Mix chicken with all the ingredients and marinate for 15–20 minutes. Heat oil in a wok and fry the chicken until almost tender. Give it coal smoke on low flame, then set aside. 🍚 Biryani Masala - ½ cup oil - ½ cup fried onions - 3 tomatoes, sliced - 1 cup water Whole Spices: - 3–4 green cardamoms - 1 black cardamom - 1 tsp cumin seeds - 1 cinnamon stick - 1 bay leaf - 1 star anise - 1 piece mace (javitri) - 3–4 peppercorns - 2–3 cloves Powder Spices: - 1 tsp red chilli powder - 1 tsp turmeric - 1 tbsp coriander powder - 1 tsp cumin powder - 1 tbsp garam masala - 2 tbsp biryani masala - Salt to taste Heat oil and add fried onions, tomatoes and whole spices. Add all the powder spices and 1 cup water. Mix well and cook on low flame until the masala is nicely cooked. 🍚 Rice - 3½ cups basmati rice - Salt to taste - Whole spices, as needed Boil rice with salt and whole spices until 60% cooked, then drain. For Layering - Fresh coriander - Fresh mint - 5–6 slit green chillies - Prepared chicken tikka - ½ cup rice water - ¼ tsp food colour - 1 tsp kewra water - 1 tbsp water Layer fresh coriander, mint and green chillies over the masala. Add chicken tikka, then the 60% cooked rice. Pour the rice-water and food colour over the rice. Cover and cook on high flame for 2 minutes, then low flame for 15 minutes. Gently fluff the biryani and serve hot with raita. 🤤🍗🍚 #ChickenTikkaBiryani #BiryaniRecipe #FridaySpecial#ChickenTikkaBiryani #ChickenBiryani
fooddiariesbyhumera2,000,000 Aufrufe • vor 2 Monaten
The Best Aloo Gosht You’ll Ever Try! 🤤 | Winter Series ❄️ A comforting, flavourful Pakistani-style Aloo Gosht with tender beef, soft potatoes, and a rich masala gravy! Perfect with boiled rice or roti. ❤️ Ingredients: - ½ cup oil - 3 green cardamoms - 3 cloves - 1 large onion, sliced - 2 tbsp ginger-garlic paste - 1 kg bone-in beef - ½ cup beaten yogurt - 1 cup tomato purée(2 tomatoes) - 2 tbsp coriander powder - 1 tsp turmeric powder - 1 tsp cumin powder - 1 tbsp red chilli powder - Salt to taste - 3 cups water - 3 large potatoes, cut into big pieces - 4–5 green chillies - ½ tsp garam masala - Fresh coriander leaves - Lemon wedges, to serve Method: 1. Heat oil in a pressure cooker. Add cardamoms and cloves, then sauté the onion until golden. 2. Add ginger-garlic paste and sauté. Add beef and cook until its colour changes. 3. Add tomato purée, yogurt, and all spices. Cook until the oil separates. 4. Add 3 cups water and pressure cook for 25–30 minutes, or until the beef is almost tender. 5. Add potatoes and green chillies. Pressure cook for another 5–7 minutes, or until the potatoes are tender. Adjust timing according to your cooker and potato size. 6. Sprinkle garam masala and fresh coriander. Serve hot with a squeeze of lemon, boiled rice, or roti. Save this recipe and try it this winter! ❤️ #AlooGosht #PakistaniFood #BeefCurry #WinterSeries #DesiFood
fooddiariesbyhumera266,100 Aufrufe • vor 25 Tagen
Saudi Hashi Madghoot A comforting Saudi classic made with tender camel mea t, fragrant spices, and flavorful rice. Ingredients - ½ cup oil - 3 dried black lemons (loomi) - 2 bay leaves - 4–5 green cardamoms - 3–4 cloves - 3–4 black peppercorns - 2 cinnamon sticks - 2 onions, chopped - 1 tbsp ginger-garlic paste - 1 kg bone-in camel (hashi) meat - 2 tomatoes, chopped - 2 tbsp tomato paste - 1 tsp turmeric - 1 tsp red chilli powder - 1 tsp cumin powder - 1 tsp coriander powder - 1 tsp black pepper powder - Salt to taste - 2 litres water - 5–6 green chillies - 2½ cups basmati rice, soaked for 30 minutes Method 1. Heat the oil in a pressure cooker. Add the dried black lemons, bay leaves, cardamoms, cloves, black peppercorns, and cinnamon sticks. 2. Add the chopped onions and fry until golden. Stir in the ginger-garlic paste and sauté for 1 minute. 3. Add the camel meat and cook until lightly browned. 4. Mix in the chopped tomatoes, tomato paste, turmeric, red chilli powder, cumin, coriander, black pepper, and salt. Cook until the oil separates. 5. Pour in 2 litres of water, cover, and pressure cook on medium heat for 45–60 minutes, or until the meat is tender. 6. Once the meat is cooked, add 5–6 whole green chillies. Then add the soaked rice. You should have about 4 cups of broth (yakhni) left. If needed, top up with a little water. Adjust the salt. 7. Cook on high heat until the rice has almost absorbed the broth. 8. Cover and cook on low heat for 10 to 15 minutes. 9. Fluff the rice gently and serve hot with Arabic salsa (Daqoos). Enjoy this tender, juicy, and aromatic Saudi Hashi Madghoot! #HashiMadghoot #CamelMadghoot #SaudiFood #SaudiRecipe #ArabicFood
fooddiariesbyhumera649,700 Aufrufe • vor 4 Monaten
Eid Special Mutton Kunna | Soft Mutton Shanks in Clay Pot . . Today I’m sharing a traditional Pakistani Mutton Kunna recipe cooked in a clay pot (handi). This authentic Lahori style Kunna Gosht is full of rich desi flavors, tender mutton shanks, aromatic spices, and delicious thin shorba. Perfect for Eid. 1.5 kg mutton shanks (machli pieces) 2 medium onions, sliced 2 tbsp ginger garlic paste 1 tbsp red chilli paste 1½ tbsp coriander powder 1 tsp turmeric powder 1 tsp garam masala powder 1 cup ghee Salt to taste 1 tbsp kala zeera (black cumin) – main ingredient 2 glasses water 2 tbsp plain flour mixed in little water Garnish Fresh coriander Green chilies Julienned ginger Method In a clay pot (handi), add mutton shanks, onions, ginger garlic paste, red chilli paste, coriander powder, turmeric, garam masala, and ghee. Cover the lid and cook on low flame for 20 minutes. Then do proper bhunai until the ghee/oil comes on top. Add salt and kala zeera. Pour in 2 glasses of water, cover again, and cook on low flame until the meat becomes tender. Add plain flour mixture to slightly thicken the shorba while keeping the consistency thin. Cook for a few more minutes. Garnish with fresh coriander, green chilies, and ginger. Serve hot with naan or khameeri roti. #MuttonKunna #KunnaGosht #EidulAdhaRecipes #EidSpecial #MuttonRecipe
fooddiariesbyhumera171,200 Aufrufe • vor 6 Monaten
DUBAI VIRAL QISHTA (قِشطة)❤️ . . 2 cups fresh full-fat milk 1 cup heavy cream or fresh cream 2 tbsp sugar 2 tbsp cornflour 3 tbsp milk (for slurry) Few drops vanilla essence A few drops rose water. Method In a pot, combine milk, sugar, and cream. Cook on low heat, stirring occasionally. Mix cornflour with 3 tbsp milk to make a smooth slurry. Slowly add the slurry to the warm milk mixture while stirring continuously. Cook until slightly thickened, then turn off the heat. Add vanilla essence and rose water. Transfer to an oven-safe bowl and bake in a preheated oven at 130°C for 40 minutes. Let it cool, cover, and refrigerate for 8 hours or overnight until completely chilled. Serve with honey and chopped pistachios. Enjoy! . . . #DubaiViralQishta #Qishta #QishtaRecipe #DubaiViralDessert #MiddleEasternDessert
fooddiariesbyhumera35,000 Aufrufe • vor 2 Monaten
🔥 Sheet Pan Beef Kebabs 🥩 Ingredients: 500g beef mince (with some fat) 1 medium onion 1 red capsicum 4–5 garlic cloves ½ handful fresh coriander 🌶️ Spices: 1 tbsp lemon juice 1 tsp paprika 1 tsp cumin powder 1 tsp chili flakes 1 tsp black pepper Salt to taste 1 tbsp tomato paste (optional) 👩🍳 Method: Add onion, capsicum, garlic, and coriander to a chopper. 👉 Chop finely, then squeeze out all the water using a muslin cloth (very important step!) In a bowl, add: Beef mince Prepared vegetable mixture All spices + lemon juice + tomato paste 👉 Mix everything really well until combined. Grease a sheet pan with 1 tbsp oil. 👉 Spread the mixture evenly and shape into kebabs Bake in a preheated oven at 180°C (350°F) for 35 minutes. 👉 Broil for 5 minutes for a golden finish. 🍽️ Serve with: Yellow rice, sumac salad, and yogurt sauce. 💡 Tips: Removing water from veggies is the key to juicy kebabs Lightly brush oil on top before baking for better color Don’t overbake or kebabs may turn dry #sheetpankebabs #beefkebab #fyp #easyrecipes #quickdinner
fooddiariesbyhumera29,600 Aufrufe • vor 7 Monaten
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