My Easy Cooking

 Malai Kofte

Ingredient

Half a kilo of chicken mince,

 A medium-sized onion,

3 green chilies,

10 garlic cloves,

Grind them twice in the machine.

Kofta seasoning.

1/2 a teaspoon of grated hot spices

1/2 a teaspoon salt

1 teaspoon of white cumin

 8 pieces of almonds

1 tablespoon poppy

 1 tablespoon of dried coriander

 grind all these examples, mix in the chicken mince and keep for half an hour.

Ingredients of white gravy

Fry two medium-sized onions for five minutes, no color change, chicken powder 1tbsp ground black pepper 1tbsp white cumin 1tbsp hot spices 1tbsp ground coriander 3pcs Green chili, one tablespoon garlic ginger paste, one cup yogurt, one cup cream, one cup oil.

preparation

First, grind the onion, heat the oil put white cumin in it add onion paste mix and cook for two minutes until green chillies are ground, now add ginger garlic green chilies paste, and at the same time Add dry spices take out the black pepper, cook for two-three two to three minutes then add curd in it, and cook for five to eight minutes then add the meatballs and cook when the meatballs are cooked and oil comes on top take out the oil Put it apart then add the cream to it, and mix well cook for one to two minutes on low heat when taking out in a dish we will add the oil we put apart and grind on top We will add black pepper. Malai koftas are ready. They are very very tasty.

An easy way to make Kofta.

Ingredients

Price ..... Half a kilo

Onion ..... The two big ones

Ginger garlic paste....... Four Tablespoons.

Poppy...... Two Tablespoons

Roasted gram...... Grind two tablespoons.

Yogurt....... A big cup

Salt, Pepper, Turmeric..... As per requirement

Fresh mint ..... A tablespoon of ground

Green coriander and chilies

Tomatoes ..... A big one

Hot spice powder ...... A spoonful

Ghee or Oil ..... As expected

Cumin ..... A teaspoon of ground

Dry coriander powder

Preparation

First, grind the poppy seeds and roasted chickpeas fine as powder.....

Green chili and green coriander ..... Grind about two tablespoons.

Grind dry coriander like powder

All these things can be easily ground in a grinder etc.

Now cut both onions and fry them, Golden Brown

Take out the fried onions and press them in the chopper, meaning grind them.

Now put the mincemeat in the chopper and chop it well. There should not be even a drop of water in the mincemeat. And don't be too fat.......

Now put half of the two onions that were fried and printed in this printed minced meat

Poppy powder, roasted lime powder, salt... Chilli turmeric as per requirement..... One teaspoon of dried coriander powder ..... Two tablespoons of yogurt without water..... Grounded mint....... Grilled green chilies and green coriander..... A little cumin powder

Put all these things in the printed mince and mix it well... Add a pinch of sweet soda too

Now make the balls of meatballs as you like.

There should be no water in them.

Make the balls and put them in the fridge or freezer for five to ten minutes

In the meantime prepare spices for the curry

Put ghee or oil in a pot and add ginger garlic paste two tablespoons... Fry for two minutes... Now put half of the printed onion that was left and fry it.

Now cut tomatoes into half cup curd and print it in a chopper and make a paste.

And put the paste in it and fry it.....

Again all the spices in turn.

Add salt, pepper, turmeric, cumin powder, and dry coriander powder and fry.

Now put water in it and let it boil for a while and relax put all the meatballs in it

If the minced meat is chicken, then the meatballs will melt quickly, so put only as much water in which it melts.

If the meat is mutton or beef, then add more water.....

Let's just cover it up now.....

Let the kofta gul go

Let the soup stay a little

Test it

When the meatballs are cooked, put a spoonful of hot masala powder in them.

Let it cook for two minutes

Dish out

Garnish finely chopped green coriander and chilies...

Ready to go!

How to make Beef Feet

Ingredients

1 Beef Foot 2 pcs (get the braided pieces done)

2 cups of yogurt

3 red chili powder 1 teaspoon

4 coriander powder 1/2 teaspoon

5 turmeric powder 1/2 teaspoon

6 ginger garlic paste 1 teaspoon

7 hot spices powder, 1 teaspoon

8 lemon 2 pcs

9 green coriander 2tbsp

10 green chilies (finely chopped) 4pcs

11 onions (finely chopped) 2 pcs

12 salts as per taste

13 oil custom order

Step by Step Instructions _ preparation

1- First wash the feet thoroughly and take about 1/2 more water in a large pot put two cloves of proven garlic in it and put the feet to boil.

 2- Let it boil for six hours when the feet are softened thoroughly, the size of the bone Throw away the bones.

 3- Take out the meat and small bones and keep them separate. Sort the yoghini in a utensil.

 4- Heat the oil in a pot and brown the onion and take it out. Chill and grind finely. 

5- Add yogurt, red pepper, coriander, turmeric, garlic, and hot spices to the grated onion. Green coriander, green chili, and oil mixed with salt Put it in and fry.

 6 -Then put the feet in the oven and put it on low heat for the tail.

 7- When the oil rises, know that the feet are ready.

 8- Start with warm bread.

 Peshawari Chana Pulao

Ingredients.

A bowl of white gram

One kilo of rice

Salt to taste

2 tablespoons ginger garlic (crushed)

2 medium onions (finely chopped)

2 medium tomatoes (finely chopped)

Three to four green chilies

Half a bunch of green coriander (finely chopped)

1 teaspoon red chilies (ground)

Garam masala powder one tablespoon

Half a cup of cooking oil

Combination

Wash the chickpeas thoroughly and soak them in warm water for an hour.

Then boil and mash well.

Wash and soak the rice twenty minutes before.

Put cooking oil in a pot and heat it for three to four minutes and fry the onion until golden brown.

In the same pot, add hot spices and fry for one to two minutes.

Add tomatoes and fry until the tomatoes turn brown.

  Add salt, fried onions, chopped green spices, and red chilies, and cover.

When the water dries up, fry the boiled gram and rice in it and add four cups of water.

Cook on medium heat until the water dries up, stirring once or twice in between.

When the water dries up, reduce the heat and keep it on the tail for ten to twelve minutes.

Garnish: Mix well while taking out in a dish. Serve hot with salad and raita.