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In a pressure cooker add boneless mutton, salt, red chili powder, black pepper powder and all spice powder Now add ginger, garlic and green chilies paste along with 1 liter of water Tighten the lid and cook for 45 minutes at medium flame or until meat tenderize In another pressure cooker add soaked Moong (Green

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Wash and soak rice for at least 20 minutes In a deep pan, add cooking oil, heat at a medium flame Now add onion and ginger slices, fry them Keep stirring until it reaches to golden brown color It is time to add tomato slices, fry till tomatoes soften Now add all spices with a

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In a wok, add oil and heat at a medium flame Add onion slices and fry until it turns into light brown Keep it aside to use after a while In the same oil, add garlic paste and fry to remove its raw smell When it starts to give aroma, add spices into it Mix

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In a wok add chicken, salt and 1 litre water Cook it at a low flame Put a tight lid to stop water evaporation Let it cook for 45 minutes at a low flame I have steamed corn but sweet corn is also good Chop the corn and vegetables and set aside After 45 minutes

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Wash, peel and grate the carrots Put it in a deep wok and add milk Mix it well Turn on the flame at a medium low, cover it with a lid Let it cook for 10-12 minutes Remove the lid and check the carrots It is not done yet, cover it again for 2-3 minutes

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CRUNCHY CAULIFLOWER WITH LAMB MASALA KHARRI GOBHI GOSHT MASALA – AALA INGREDIENTS: Cauliflower(Gobhi) 1.5 KG Make small pieces Lamb/Mutton 750 Grams, Onion 2 medium(Sliced), Tomatoes 3 medium (Sliced) Ginger paste 1.5 tbsp, Garlic paste 1.5 tbsp, Green chilies 2 (make a paste of above 3 ingredients) Oil 1/2 Cup, Water 500 ml, Salt to taste

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Lamb mince 700 g, Green Peas 350 g, Oil 1/2 cup, Ginger paste 1 Tbsp, Garlic paste 2 Tbsp Salt 1 tsp, red chillie powder 1 tbsp, coriander powder 1 tbsp, turmeric powder 1/2 tsp, cumin seed 1 tsp Tomatoes 2 medium, Onion 2 medium, green chillies 5-6, Coriander leaves for garnishing In a deep

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Hi everyone, welcome to food segment. today we are making a royal dish, mughlai malai qeema. this is a true delicacy for special occasions like parties. you will need: chicken mince 1 kg, onion 2 medium chopped, garlic ginger paste 3 tbsp, cream 1/2 cup, oil 1/2 cup, salt 1 tsp or as required, red

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In a deep wok add Spinach leaves with cardamom, cinnamon and green chillies Turn on the flame at medium low and cover the wok with a lid Let it cook for 20 minutes or until leaves soften and moisture evaporates 70% You do not need to add water as it is going to cook in

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Heat up oil in a pan and add chopped garlic Fry a little Peel off the tomato skin and chop Add chopped tomatoes in the pab and mix well Cover it with a lid and let it simmer for 10-12 minutes at a medium flame Remove the lid and mash the cooked tomatoes with spatula

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