My Easy Cooking

 Ingredients:

1/2 kg (500 g) fresh okra, (lady finger or Bhindi) 

1/2 cup vegetable oil

1tsp cumin

1/2 tsp turmeric powder

1 tsp ground coriander

1 tsp ground cumin

1 tsp red chili powder (to taste)

1/2 teaspoon garam masala

1/2 tsp. dry ginger powder

Salt, to taste

1 tablespoon lemon juice (optional)

A few coriander leaves for garnish

Instructions:

Prepare the okra (lady finger or Bhindi):

Wash the okra  (lady finger or Bhindi) and pat it dry with a kitchen towel. Slicing okra can be sticky, so ensure it's scorched to reduce this problem. Chop the okra into 1/2 Cut into inch pieces and set aside. Then slice 2 large onion 

Heat the oil:

Heat the cooking oil in a large skillet or handi over medium heat.

When the oil is hot, add the sliced onion.

Keep stirring and fry them lightly golden.

Add the chopped okra (bhindi)to the pan. Stir well to coat the okra with the oil 

Reduce the heat to medium and simmer the okra (bhindi) for 10-12 minutes, stirring occasionally. Okra (bhindi) should become soft and slightly crunchy.

When done remove the sautéed okra (bhindi) and place them in a plate or tray.

some onion rest, add blend garlic fry with onion few seconds,

 Then add ground spices.

Add turmeric powder, dry ginger, coriander, cumin, and red chili powder. 

  mix well

Add blended tomatoes

Add salt Stir and mix thoroughly

On a low to medium-low heat sauté till the masala paste thickens and you see oil leaving the sides. This takes time, so be patient.

Add the sautéed okra.

Stir often while sautéing. The masala paste will thicken, look glossy and the oil will separate. When you see these signs, then move to the next step.

Add about 1 cup water and stir very well. 

Continue to cook for another 5-6 minutes, or until the okra is cooked through and golden brown. The okra should not be light but should have a slight crunch to it.

Don’t cook okra in the curry for a longer time as then they becomes mushy

Once the okra is cooked, remove the pan from the heat and stir in the lemon juice. (optional) 

Garnish with chopped fresh a few coriander leaves. 

Spiced Okra Serve hot as a side dish with rice, bread or paratha enjoy it on its own.

This dish is flavorful, easy to prepare, and makes a great addition to any meal. Enjoy!

 How To Dry Meat At Home || Special for EID UL ADHA |عید الاضحی کا خصوصی تحفہ

Ingredients:

2-1/2 kg lamb, goat, beef or camel (boneless)

Garlic cloves 125 grams

120 g Coriander (dry roasted then crushed)

 Earth)

150 g cumin (dry roasted then ground)

200 grams of salt

2 tablespoons of vinegar

Method of preparation:

It is best to choose lean cuts of meat to prepare.

Cut the meat into comfortable strips no more than 2 cm thick.

Prepare all the ingredients: including garlic, coriander, cumin, and salt. 

Mix all the spices well, add 2 tablespoons of vinegar, then season the piece of meat with this mixture.

Mix the meat well until it is completely coated with the salt, garlic, and spices.

Leave the meat in the spice mixture for 24 hours, refrigerate, and turn it occasionally.

After 24 hours, remove more water from the meat

Dry the strips of meat in the sun for 2 to 3 days, keeping them at the end, so as not to retain moisture.

 In the winter, you can dry the sticks in a preheated oven between 70 and 75 degrees.

To check if the meat is ready, break off a piece of meat, if it breaks easily, prepare dry meat.

 Qadid is ready.

Store meat ticks in an airtight box or cloth away from moisture.

ingredients

500 grams of peanuts

500 grams of walnuts

 500 grams of powdered sugar

 100 grams unsalted butter

7 grams vanilla sugar

 15 grams of baking powder

a pinch of salt

2 eggs

Preparation

1. Roast and peel the peanuts, then grind them in a food processor.

2. Roast the walnuts for just 3 minutes, then remove the skin with a cloth and grind them in a food processor.

3. In a large bowl or plate, add peanuts and walnuts- Powdered sugar - Unsalted butter - Baking powder - Salt - 2 eggs.

4. You can add 1 tablespoon of jam also. mix well

5. Mix everything with your hands until well combined to obtain a smooth, slightly sticky dough

Grease your hands, shape the biscuits into walnut-sized balls (about 25 to 30 g), 

dust them all over with powdered sugar and repeat with the rest of the biscuits.

6. Place the biscuits on a baking tray prepared with baking paper to prevent the biscuits from sticking, leaving two spaces between the biscuits as they expand during the baking period.

7. Bake the biscuits. Place the biscuits in the middle of an oven preheated to a gas temperature of  180 degrees for 12 minutes.

8.Once the cookies are baked, let them rest and cool in the baking tray, and when they are cool you can place them on a plate and enjoy them with a lovely pot of Moroccan mint tea or coffee, whatever you prefer.