Amazing Recipes
Friends, today I have brought three recipes for you. These three foods are very unique in their taste efficacy, and composition. These three are very popular in the subcontinent and some other countries. Because these countries are poor and their ingredients are somewhat expensive, they are now being eaten more in rich countries. Another reason for liking them in cold countries is that these foods have a warm temperament. They are eaten mostly in winter in warm countries. In colder regions, they can be eaten all year round.
Because these countries are poor and their ingredients are somewhat expensive, they are now being eaten more in rich countries. Another reason for liking them in cold countries is that these foods have a warm taste. They are eaten mostly in winter in warm countries. In colder regions, they can be eaten all year round.
Apart from their deliciousness and taste, they are also very nutritious.
Our first recipe has been named Mughal Mutton because the Mughals brought it. It was a favorite food of the Mughal kings. There have been some changes in this food. Its deliciousness and usefulness are still intact.
Mughlai Mutton Recipe
Ingredients of Mughlai Mutton
Half a kilo of goat meat
A tablespoon of crushed ginger garlic
Half a cup of fresh cream
Three tablespoons of ground cashew nuts
Half a cup of fried onions
10 crushed almonds
A spoonful of saffron
Crushed Red Chilli One teaspoon
One and a half teaspoons of ground coriander
A teaspoon of white cumin
Half a teaspoon of ground cardamom
A teaspoon of ground hot spices
A bowl of curd
Two to three green chilies
Two tablespoons of chopped mint
Cooking oil four tablespoons
Three tablespoons of cream
Two pinches of saffron
Wash the meat thoroughly. Add salt, ginger, garlic, curd, red pepper, coriander, and hot spices and marinate it. Heat the cooking oil in a pan add the marinated meat in it and cook it on a low flame when the meat is cooked. When it comes to a boil and the water starts to dry up, add fried onions, chopped mint, and long chopped green chilies and mix it.
Keep it on a low flame for a long time so that the meat should rot well and the oil separates. Add cashew nut, saffron, and mint to it and keep it on the tail until the oil rises, then remove from the stove and eat naan or roti with it and serve۔
The second recipe is called “Meat Saag(greens)”.
Here are its ingredients.
Meat 250 grams
Mincemeat 250 grams
Dal Moong 1 cup
Rice 1/2 cup
1 kg of cleaned spinach
Green fenugreek cleaned 250 gms
Two large onions
Garlic ten pieces
Green chillies 6 pcs
Ginger one-inch piece
One cup of ghee
Salt, and pepper as needed
How to make:
Keep the meat, minced meat, garlic, onion, salt, and pepper to cook. Add only one cup of water and let it cook on a low flame. If the meat is still a little hard, add half ghee and ginger and fry it.
Now add fenugreek, spinach, dal, and soaked rice to the roasted meat and add enough water in which all these things are cooked.
Keep the lid closed on a very low flame and do not open it again and again. Till the dal, rice, and palak methi are cooked and the meat is soft enough to fall apart when touched. This curry will be soft like Haleem. This curry is a complete meal for you.
Pai (leg part from knees to hoof)Recipe
Pai (the part of the leg of the slaughtered animal from the knee to the hoof) is a wonderful dish that has its heart in the cuisine of the subcontinent. Payas have a special importance in the traditional and most popular dishes of the subcontinent. The process of cooking the pies is a bit difficult, but the result of this effort is a delicious dish that leaves the diners licking their fingers. Cow, buffalo, sheep, and goat meat are used in the preparation of this wonderful dish.
Ingredients for making the pai
2 pieces of bread (clean and cut into big pieces)
A bowl of curd
Crushed Red Chilli 1 Tablespoon
Turmeric one teaspoon
Two tablespoons of ground coriander
Ginger garlic paste Two tablespoons
Two tablespoons of ground hot spices
Finely chop two onions of medium size
4 green chillies finely chopped
A handful of green coriander finely chopped
A tablespoon of ginger, finely chopped
Three lemons
Two cups of oil or ghee
One clove of garlic unpeeled
8 to 10 black pepper
Large cardamom four-digits
Salt to taste
How to make pai
First of all mix the flour husk in the paste and keep it for twenty minutes. Then wash thoroughly. Put the beans in a large pot and add plenty of water, along with garlic, cardamom, black pepper, and salt. Simmer on low heat for five to six hours.
When the beans are cooked, remove the large bones. Mix the small bones, and the pulp of the big bones and set aside and strain the broth. Now heat oil in a large pot. Add onions and fry until golden brown. When it turns golden brown, spread the Naxi in an open vessel and crush it with your hands. Add curd, onion, turmeric, coriander, chili, ginger, garlic, hot spices and fry lightly.
Let it cook on low flame. Remember that the lighter the flame, the more delicious it will be. Keep the cover of your pot tightly closed for 15 to 20 minutes. Add some chopped ginger, green chilies, lemon juice, green coriander and some hot spices on top. When the oil comes to the top, you will know that the pies are ready.
Keep in mind that these foods are for cold-tempered bodies or those who live in cold regions. Warm-tempered bodies can eat them once a week, but never in hot weather.
Yes, cold-tempered bodies can eat them in every season and in abundance. It will be a very useful food for their health.
If you don’t know about your body’s mood, read my blogs on human mood, especially about mood and food.
