Chettinad Mutton Curry | Evening With Shireen | Masala TV | Shireen Anwar скачать в хорошем качестве

Chettinad Mutton Curry | Evening With Shireen | Masala TV | Shireen Anwar

Chettinad Mutton Curry is extremely delicious. Made from the basic recipes, you can master this at home with ease. Watch this Masala TV video to learn how to make Chettinad Mutton Curry ,Anday aur besan ka halwa and Daal handi Recipe. This show of Evening With Shireen with Chef Shireen Anwar aired on 13 December 2019. 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 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 #Desi #RecipeHomemade #FoodTube #Yummy #Foodie Chettinand mutton curry: Ingredients Mutton 750 gm Green onions ground 3 Ginger ground 2 inch Garlic ground 1 tbsp Cinnamon ground 2 inch piece Cloves ground 4 White cumin ground 1 tsp Fennel seeds ground ½ tsp Black pepper ground 10 Chili powder 2 tsp Coriander powder 2 tsp Salt 1 ½ tsp Turmeric ½ tsp Oil ½ cup Onion chopped 1 ½ cup Mustard seeds ½ tsp Curry leaves 20 Tomatoes 2 Method In a blender grind together green onion, ginger garlic, cinnamon, cloves, cumin, saunf, black pepper, chili powder, coriander powder, salt and haldi, grind well with little water, marinate mutton with this paste, cook in a pressure cooker with ¼ cup oil and 1 cup of water till tender about 25 mins, heat remaining ¼ cup oil in a pan, add mustard seeds, curry leaves, chopped onion, fry till golden, add chopperized tomatoes, fry till soft, add tender mutton, leave it on dum until done and oil separates, serve with paratha. Anday aur besan ka halwa: Ingredients Gram flour 250 gm Sugar 250 gm Clarified butter 250 gm Green cardamom 4 Milk ½ kg Eggs 4 Yellow color ¼ tsp Almonds and pistachio 2 tbsp each Rose water 2 tbsp Method In a blender beat egg, sugar and color. Heat ghee add green cardamom, basin, fry till it changes color and nice smell comes, continue stirring, increase the flame and start to add egg mixture in a thin stream, continuously keep stirring, when mixture dries and it leaves the bottom and sides, and the texture is like bread crumbs, remove and add almonds and pistachio and arq-e-gulab. Daal handi: Ingredients Split green gram 1 cup red lentil 1 cup red lentil whole 1 ½ cup Oil 2 tbsp Ginger crushed 1 tbsp Garlic crushed 1 tbsp Green chilies chopped 2 Tomatoes boiled and blended 2 Salt 1 tsp Allspice ½ tsp Crushed red pepper 1 tsp Crushed coriander 1 tsp Crushed cumin 1 tsp Crushed black pepper ½ tsp Ingredients to temper Clarified butter pure ½ cup Onion ½ sliced Ginger garlic coarsely crushed 1 tsp each Whole white cumin 1 tsp Button red chilies 6 Method Boil all the 3 daals together in 3 cups of water till tender. Heat ¼ cup oil in a handi, add crushed ginger garlic, fry well, add coarsely chopped big green chilies with boiled blended tomatoes, all the dry spices, fry well, add in boiled daal (do not blend), cook for 10-15 mins, give tadka. Method for tadka Heat ghee, add sliced onion, crushed ginger garlic, cumin, button red chilies, when onion brown add it to the daal.