Degi Mutton Haleem Recipe | Masala Mornings | Masala TV | Shireen Anwar | Desi Food скачать в хорошем качестве

Degi Mutton Haleem Recipe | Masala Mornings | Masala TV | Shireen Anwar | Desi Food

Degi Mutton Haleem will melt on your tongue and satisfy your Haleem cravings like never before. Pair it with hot tandoori naan to double the flavor! Watch this Masala TV video to learn how to make Degi Mutton Haleem , Bohri style chana batata and Khoya zafrani doodh Recipes. This show of Masala Mornings with Chef Shireen Anwar aired on 19 August 2021. If you enjoy cooking Pakistani food and are looking for recipes, videos of LIVE shows, totkas, and other food stories in both Urdu and English, subscribe to this YouTube channel @ https://bit.ly/3ac5djo or go to our website: https://www.masala.tv/ #MasalaTV #Food #MasalaRecipes #Recipe #EveningWithShireen #ShireenAnwar#Dawat #AbidaBaloch #Lazzat #SaminaJalil #FlameOnHai #IrfanWasti #Tarka #RidaAftab #MehboobsKitchen #MehboobKhan #FoodDiaries #ZarnakSidhwa #Breakfast #Dinner #Lunch #Chef #Cooking#Baking #Eating #KarachiFood #FastFood #DesiFood Degi Mutton Haleem: Ingredients Oil 1 cup Mutton small pieces 1 kg Bones 250gm Ingredients to grind Bay leaf 2 Nutmeg ½ Mace 1 tbsp Cinnamon 2 sticks Star anise 1 Black cardamom 2 Green cardamom 6 Black pepper 1 tbsp Other ingredients Rice ¼ cup Split Bengal gram soaked ¼ cup Pigeon peas soaked ¼ cup Red lentil soaked ¼ cup Yellow split gram soaked ¼ cup Oil 1 cup + ½ cup Oats 2 cups Wheat crushed 200 gm Yogurt ½ cup Brown onion 1 cup Salt 2 tsp Baking soda 1 tsp Chicken powder 1 tbsp Turmeric 1 tsp Oil ½ cup Chat masala 1 tbsp Crushed red pepper 1 tbsp Chili powder 1 tbsp Coriander powder 1 ½ tbsp Ginger garlic paste 2 tbsp Green chili grinded 1 tbsp Ingredients to temper Clarified butter ½ cup Onion ½ cup sliced Coriander leaves 3 tbsp Ginger julienne 2 tbsp Method for grind ingredients Grind together all the above ingredients very finely and keep aside. Method Heat oil, add mutton and bones, fry for 10 mins with ginger garlic paste, green chili paste fry well, add in the above grinded allspice 1 tbsp with yogurt, brown onion ½ cup, add in the soaked daals with wheat and 4 cups water, pressure cook for 30 mins till all tender. Now remove mutton botties and nulli, add in blender and blend with stick blender, add in oats, mix well with salt, baking soda, chicken powder, turmeric, ½ cup oil, cover and cook for 15 mins, again using blender stick ghoto well with 1 cup hot water. Shred mutton with potato masher, add oats and daal mixture, mix well, when bubbles starts coming, again blend for 1 min with stick blender, if require add more boiling water and keep stirring, add 1 tsp of more prepared allspice powder, cook for 10 mins on dum, give baghar, serve garnished with greens, ginger, lemon and brown onion, serve in a daigh. Bohri style chana batata: Ingredients Chickpeas soaked 250 gm Whole potatoes boil 3 Oil ½ cup Cumin seeds ½ tsp Curry leaves 15 – 20 Green chilies chopped 4 Garlic paste 1 tsp heaped Gram flour 2 tbsp Water 2 cups Fennel seeds grinded 1 tsp Allspice 1 tsp Chopped coriander ½ cup Mint chopped ¼ cup Crushed red pepper ¼ tsp Roasted and crushed coriander ¼ tsp Tamarind pulp 2 tbsp Brown onion handful Onion chopped 1 Tomato chopped 1 Method Soak chana overnight, pressure cook with salt, peel and cut potato in cubes and boil. Heat oil in a wok, add cumin seeds, curry leaves, chopped green chilies, garlic paste, fry for 1 min, add gram flour, roast till nice smell comes, add water bring to boil, add soaked chana, fry for 2 mins, add fennel seeds, allspice, roasted and crushed cumin, chopped mint and coriander, cover and cook very well, keep stirring in the middle, cook till little gravy is left, lastly add tamarind pulp, boiled potato cubes, raw onion, chopped tomato, some more coriander and mint, cook well and serve hot at room temperature. Khoya zafrani doodh: Ingredients Milk 1 kg Whole dried milk ½ cup Condensed milk ½ tin Saffron ¼ tsp Cardamom powder ¼ tsp heaped Screw pine essnce 1 tbsp Almonds coarsely chopped 2 tbsp Pistachio coarsely chopped 2 tbsp Faluda sawaiyan soaked ½ cup Method Put milk and saffron in a pan, cook for 5 mins on medium flame, add khoya, condensed milk, cook another 5 mins till khoya melts, add nuts, kewra water, remove. Lastly add faluda sawaiyan and crushed ice, serve chilled.