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century--foods · 2 years

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Butter Chicken Recipe|Restaurant Style|Easy and Delicious

Don’t you love chicken coated in a smooth mixture of spices and butter? Yes, indeed every non-vegetarian loves the soft boneless chicken dipped in the buttery gravy.

Buy, do you know how butter chicken is made in restaurants? If not, then this article is must-read for you to earn how your favorite chicken dish is made.

Butter chicken is an Indian dish that is dearly enjoyed throughout the county, no matter which religious background they come from. Although there is no solid evidence, butter chicken is considered a North Indian dish that is fantasized a lot by Punjabi people.

According to some stories, a cook in an Indian restaurant accidentally innated the recipe of butter chicken. The cook Kundan Lal Gujral of the popular restaurant Moti Mahal restaurant located in Delhi, used make a dish using left over tandoori chicken.

He used to toss the chicken with tomatoes and spices in a bot, after it got the name butter chicken. We do not certainly know if the story of the origin is true but, butter chicken is surely enjoyed a lot in that state.

This aromatic buttery grilled chicken dish is also called “Chicken Makhani, as butter means “makhaan” in Hindi language. Despite being an Indian dish, this chicken recipe is enjoyed throughout the world.

There are several recipes that people follow to cook this easy and delicious butter chicken. But there is a certain way how restaurant-style butter chicken is prepared. Keep on reading the article to know about the butter chicken recipe used in restaurants.

Materials required for making restaurant-style butter chicken:

For marination

Boneless chicken Ginger Garlic Paste

Lemon Juice Mustard Oil

Paprika/Chili powder

Yogurt

Salt

For curry

Vegetable Oil Diced Tomato

Butter Sliced Onion

Heavy Cream Green Chili

Cashew Nuts Chopped

Sugar Fenugreek leaves

Salt Bay leaves

Kashmiri Chili powder Cinnamon Stick

Cloves Garlic cloves

Cardamom Ginger

Recipe for making butter chicken:

1. Marination

Clean the boneless chicken and pat dry and put it in a large bowl. It is favorable to take the skinless chicken as well as the skin has a coarser taste and also prevents the spices from seeping into the muscle of the chicken. Then add salt, ginger garlic paste add lemon juice and let it sit for 20 mins.

In a separate bowl, add mustard oil chili powder, yogurt, salt, and lemon juice and whisk it for some time. Now add the chicken prepared earlier into this marinade and mix well. Let the mixture sit for at least half an hour before cooking it.

Marination is a very important step in the recipe of butter chicken as the spices created that flavorful taste when blended will in the meat.

Pro Tip: It is even better to marinate the chicken overnight to allow the spices to seep deep into the tender chicken.

2. Cooking the chicken

Grill the marinated chicken in a grill pan for 20 to 30 mins in high heat. You may also grill the chicken in a pre-heated oven at 180°C for 20 mins. Keep the grilled chicken aside and allow it to cool for at least 20 mins.

Grilling makes the chicken crispier on the outside and soft and juicy in the inside. Also, the burnt/ toasted taste of chicken adds a different flavor as well.

However, make sure not to burn the chicken while cooking as it will make the outer layer taste bitter spoiling the taste of the entire dish.

3. Making the gravy

Heat the pan and add one spoon of vegetable oil and a spoonful of butter.

Add cinnamon, cloves, chili, and chopped garlic to it and sauté for a few minutes.

Then add onions and sauté in high heat until it becomes translucent and soft.

Add tomatoes and cashew nuts to the pan. Mix the ingredients, reduce the flame to simmer, and cook for 15 mins by covering the pan with a lid.

After the tomato becomes pulpy, switch off the flame and let the gravy cool down.

Blend the mixture after it cools down and transfer this puree to the pan.

Add chili powder, salt, and water to this puree and bring to a boil then allow it to reduce and turn off the flame

Keep this gravy aside.

4. Mixing up chicken and gravy

Take a separate pan and melt the butter. Add chopped ginger and chopped green chilly to it and sauté for some time. Now add the cooked gravy to this mixture and adjust the consistency by adding some water.

Then add fenugreek leaves powder, a pinch of sugar, and salt to taste to this mixture. After mixing these ingredients well, add the cooked chicken to this mixture and still well. Cook the mixture until it comes to a boil and then add fresh cream and cook for a few mins.

Turn off the flame and transfer it to the serving bowl. Add fresh coriander leaves and a spoon full of butter to garnish it. Your restaurant-style butter chicken is now ready.

For more amazing recipes, visit us at Century Foods.

#butter chicken #recipe #cooking #homemade

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curutquit · 3 years

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Nihari😊(rich mutton gravy). Nihari (Bengali: নিহারী, Hindi: निहारी, Urdu: نہاری‎) is a stew from the Indian subcontinent consisting of slow-cooked meat, mainly shank meat of beef or lamb and mutton, goat meat and chicken, along with bone marrow. Nihari comes from the Arabic nahaar (نهار‎), meaning "morning". Get a delicious Nihari Gosht Recipe at KFoods.com.

Mutton Nihari recipe was initially served as breakfast to the rich. The name 'Nihari' comes from the Arabic word nahaar, or "day", which refers to the long, slow cooking that is needed to ensure the mutton is so soft and tender that is simply just falls away from the bone. The slow cooking also allows the flavour of the marrow to melt into the masala.

Hello everybody, hope you are having an amazing day today. Today, I will show you a way to make a special dish, nihari😊(rich mutton gravy). One of my favorites food recipes. For mine, I'm gonna make it a bit tasty. This is gonna smell and look delicious.

Nihari (Bengali: নিহারী, Hindi: निहारी, Urdu: نہاری‎) is a stew from the Indian subcontinent consisting of slow-cooked meat, mainly shank meat of beef or lamb and mutton, goat meat and chicken, along with bone marrow. Nihari comes from the Arabic nahaar (نهار‎), meaning "morning". Get a delicious Nihari Gosht Recipe at KFoods.com.

Nihari😊(rich mutton gravy) is one of the most well liked of recent trending foods on earth. It's simple, it's quick, it tastes delicious. It's appreciated by millions every day. They're fine and they look fantastic. Nihari😊(rich mutton gravy) is something which I've loved my entire life.

To get started with this particular recipe, we must first prepare a few components. You can cook nihari😊(rich mutton gravy) using 17 ingredients and 2 steps. Here is how you cook it.

The ingredients needed to make Nihari😊(rich mutton gravy):

{Take 1 kg of mutton (preferably the shank portion)can use chicken or beef.

{Get 3 of tbsn ginger garlic chilli paste.

{Take 2 of onions,1 cup oil.

{Take 1 of tbsn coriander pwd,1 tbsn red chilli pwd,1tbsn turmeric.

{Get 3 of tbsn saute wheat flour.

{Prepare 3 of tbsn nihari masala.

{Prepare 2 tablespoon of fennel boiled in 1 cup of water.

{Get of Sliced of green chillies,ginger n onion.

{Make ready of Few coriander leaves for garnish.

{Prepare of Garam masala optional.

{Make ready of Nihari masala:(1 tbsn Cummins seeds,2 to 3 black cardamom,.

{Make ready 5 of green cardamom, 4to5 cloves,2 bay leaves,1 cinnamon stick,1tsp.

{Make ready of Grated nutmeg,1 tsp dry ginger pwd,2 tsp fennel n 10 peppercorn.

{Prepare of Roast n grind into fine powder).

{Make ready of If u want u can opt for shan nihari masala if u are not able.

{Prepare of To make the above masala)note shan masala also contains salt so.

{Prepare of Better check n add acc to ur taste.

The restaurant serves amazing mutton nihari and mutton korma. The meat is cooked to perfection which makes it super soft and juicy. If you are a red meat lover and wish to indulge in some rich mutton curries then Anwar Food Corner is the place for you. The Nihari Gosht is a very rich dish that is apt for the festive season if you are looking to make something different.

Instructions to make Nihari😊(rich mutton gravy):

First heat oil then the sliced onion when slightly brown then add mutton mix,add ginger garlic n chilli paste,mix then add nihari masala,turmeric, red chilli pwd,coriander pwd n 2 tbsn salt(acc to u) add 8 cup water n cook till meat is tender but not off the bone.now take saute wheat flour then add the fennel water plus add 1 tbsn nihari masala.before adding the mixture remove some oil floating above the cooked mutton..this we save for garnishing.now add the flour mixture in the mutton mixture..

Gradually mix n let it cook on slow flame or simmer for 15 to 20 mins till gravy is thicken.when done serve hot with pouring little oil we saved n garnish with sliced chilli, ginger, onion and coriander leaves and a pinch of garam masala.serve with naan or rice.(sorry as couldn't remove pictures while cooking).

The gravy is delicately spiced and silky, making it a perfect accompaniment to rice or chapathis or even bread. We enjoyed it with some vegetable pulao and it was a super delicious meal. Find mutton nihari stock images in HD and millions of other royalty-free stock photos, illustrations and vectors in the Shutterstock collection. Thousands of new, high-quality pictures added every day. Most of the outlets mentioned in purani Delhi serve beef nihari not mutton.

So that is going to wrap this up with this exceptional food nihari😊(rich mutton gravy) recipe. Thanks so much for reading. I'm confident that you can make this at home. There's gonna be more interesting food in home recipes coming up. Don't forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!

#recipesfood

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spicy-recipes · 3 years

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...so you went to Starbucks and realized there is a beverage called "dirty chai", and now, you are wondering What is Chai ?

The Starbucks one is one of the simple drinks on the Starbucks secret menu that can be served either hot or cold.

This herbal tea involves the addition of one shot of Espresso into a Chai Latte. This Dirty Chai is for those Chai Latte lovers who want an extra kick of caffeine while avoiding the coffee taste.

..and know you are wondering about the origins of chai ?

If you want to discover other recipes of Indian traditional cuisine, please read this recipe of chicken masala

What is chai made of?

According to Wikipedia

Masala chai (/tʃaɪ/; lit. 'mixed-spice tea') is a tea beverage made by boiling black tea in milk and water with a mixture of aromatic herbs and spices.[2] Originating in India, [3] the beverage has gained worldwide popularity, becoming a feature in many coffee and tea houses. Although traditionally prepared as a decoction of green cardamom pods, cinnamon sticks, ground cloves, ground ginger, and black peppercorn together with black tea leaves, retail versions include tea bags for infusion, instant powdered mixtures, and concentrates. The term "chai" originated from the Hindi word "chai", which was derived from the Chinese word for tea, cha (see: Etymology of tea). In English, this spiced tea is commonly referred to as masala chai,[4] or simply chai,[5] even though the term refers to tea in general in the original language. Numerous coffee houses use the term chai latte or chai tea latte for their version to indicate that it is made with steamed milk, much like that used to make a caffè latte, but mixed with a spiced tea concentrate instead of espresso. By 1994, the term had gained currency on the U.S. coffeehouse scene.[6]

This sounds interesting, right? and now that We stablished the origin of chai, let's dive on it a little bit more

Let's face it, chai is surrounded by a halo of mysticism, but at the end,

Is chai tea healthier than coffee?

According to the world authority of Chai knowledge, You would have to drink three cups of chai tea to achieve the same amount of caffeine you get in a single cup of coffee. And this ratio increases to 5:1 or 6:1 when you compare chai to strong coffee. By virtue of this fact alone, switching to chai will cut your caffeine intake dramatically, even if you have an extra cup. Finally we have an easy and enjoyable way to get off the stimulant/fatigue treadmill and enjoy something that is actually good for us!

Didi you know...

According to Statista.com, In 2020, Americans drank an average of 1.87 cups of coffee per day. Between 2011 and 2020, U.S. coffee consumption per capita per day remained relatively close to two cups, with the exception of 2016, when U.S. survey respondents drank roughly 1.64 cups of coffee per day.

Fun facts about the consumption of tea vs coffee

According to Euromonitor International,

The world consumed 2.9 million tonnes of tea in 2016, up from 1.6 in 2002. Global consumption of tea is forecast to reach 3.3 million tonnes in 2021.

More than half of global tea consumption comes from Asia.

In 2021, global consumption of coffee (6.2 million tonnes) will almost be double that of tea (3.3 million tonnes).

Unlike coffee, chai has many inherently beneficial properties. The black tea in chai is rich in antioxidants and the spices in chai have been used for thousands of years to promote general health and well-being, as well as to treat various ailments.

What is the difference between chai and tea?

Since most Indians drink tea boiled with milk and sugar, the word has become synonymous with milk tea. ... Chai is black tea and hot milk, while Masala tea will combine black tea, milk and a few spices. With chai growing in popularity, Western tea drinkers have begun referring to milk tea as chai tea or chai latte

How do you make chai tea?

Chai is a tea beverage made by boiling black tea in milk and water with a mixture of aromatic herbs and spices.

Is chai tea made with black tea?

is a tea beverage made by boiling black tea in milk and water with a mixture of aromatic herbs and spices.

What are the difference between masala chai and chai?

A chai latte on menus is just the spiced tea steeped in hot water, topped with steamed milk or poured into warm milk. Whereas an authentic masala chai is loose-leaf tea and whole spices steeped and simmered in water and/or milk. There is definitely a noticeable taste difference because of how the two are made.

How to drink chai?

To prepare chai latte (or chai tea) at home:

Using a tall clay mug, also known as kulhad, pour hot water over the spices mix (fill to about a third of the way up)

Leave to brew for 3-4 minutes.

While your tea is brewing, froth enough milk to fill the cup.

After 3-4 minutes, remove the tea bag and top the mug up with frothed milk.

Drink while inhaling at the same time to avoid burning your tong.

Learn more about traditional serve ware, read in this article about India's kulhar chai cups

Thanks for reading, if you want to stay updated with my new blog posts, please subscribe and visit the main blog page here

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wijakartuya · 3 years

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Homemade donner and chicken kebab with all the trimmings 😋. While the chicken kebab meat does actually look like meat, the lamb and beef kebab meats have a uniform texture that's a dead giveaway that there's This teeny homemade doner kebab scores big points in this field - you know this is made with all real ingredients! Chicken Doner Kebab Recipe in Urdu/Hindi by Cook With Hamna. ГРУЗИНСКАЯ КУХНЯ Изумительные ХАЧАПУРИ Мегрельские и Аджарские😊 ВСЕ ГЕНИАЛЬНОЕ ПРОСТО 😋. Homemade donner and chicken kebab with all the trimmings 😋. pitta breads, onion, Salad of your choice, Dips of your choice, kebab skewers, Donner kebab, lamb mince, chilli powder.

IMPORTANT please use a strong base like a large. Chicken Doner Kebab - How To Make chicken donner Kebab Recipe - Cook With Hamna. How to make a delicios Homemade Chicken Döner Kebab.

Hey everyone, it's me again, Dan, welcome to my recipe site. Today, I'm gonna show you how to prepare a special dish, homemade donner and chicken kebab with all the trimmings 😋. It is one of my favorites food recipes. This time, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.

Homemade donner and chicken kebab with all the trimmings 😋 is one of the most well liked of recent trending meals on earth. It's easy, it is quick, it tastes delicious. It's appreciated by millions every day. They're nice and they look wonderful. Homemade donner and chicken kebab with all the trimmings 😋 is something which I have loved my whole life.

While the chicken kebab meat does actually look like meat, the lamb and beef kebab meats have a uniform texture that's a dead giveaway that there's This teeny homemade doner kebab scores big points in this field - you know this is made with all real ingredients! Chicken Doner Kebab Recipe in Urdu/Hindi by Cook With Hamna. ГРУЗИНСКАЯ КУХНЯ Изумительные ХАЧАПУРИ Мегрельские и Аджарские😊 ВСЕ ГЕНИАЛЬНОЕ ПРОСТО 😋. Homemade donner and chicken kebab with all the trimmings 😋. pitta breads, onion, Salad of your choice, Dips of your choice, kebab skewers, Donner kebab, lamb mince, chilli powder.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have homemade donner and chicken kebab with all the trimmings 😋 using 22 ingredients and 3 steps. Here is how you cook that.

The ingredients needed to make Homemade donner and chicken kebab with all the trimmings 😋:

{Make ready 4 of pitta breads.

{Make ready 1 of onion.

{Make ready of Salad of your choice.

{Get of Dips of your choice.

{Take 3 of kebab skewers.

{Make ready of Donner kebab.

{Take 400 g of lamb mince.

{Take 1 tsp of chilli powder.

{Prepare 1 tsp of salt.

{Take 1/2 tsp of ground cumin.

{Prepare 1/2 tsp of ground coriander.

{Prepare 1/4 tsp of black pepper.

{Prepare 1/4 tsp of onion granules.

{Take 1/4 tsp of garlic granules.

{Make ready of Chicken kebab.

{Take 6 of chicken thigh fillets.

{Make ready 200 ml of fat free yoghurt.

{Take 1 tbsp of mild curry powder.

{Get 1 tbsp of lemon juice.

{Prepare 1 tsp of ground cumin.

{Make ready 1 tsp of salt.

{Get Pinch of cinnamon.

This Kebab Recipe is one of the most recomandet for home cooking. Chicken Döner Kebab is one of the most popular fast food dishes. Coming from the Middle East, it has expanded into the Balkans and Arab countries. Take a large onion and slice it down the middle so it has a flat bottom.

Instructions to make Homemade donner and chicken kebab with all the trimmings 😋:

For the donner kebab... combine all spices into the mince, shape into a meatloaf type shape and wrap tightly in tin foil. Put on a baking tray and cook on 180 for 45 minutes. Remove foil and turn over then bake for 15 minutes more. Allow to rest for 10 minutes then carve thinly. (vegetable peeler is good for really thin slices).

For the chicken kebab.... combine all spices with the yoghurt and marinate the chicken for a few hours in the fridge. Cut the bottom off of a large onion so it stands upright insert 3 kebab skewers into it. Thread the chicken onto the skewers pushing down tightly. Place on a baking tray and bake for 1 and 1/2 hours on 180 carve thinly..

Serve with salad, pittas and dips I also have the onion from the chicken Kebab as well as it is delicious where the chicken juices have cooked through it. I also have the recipes on here for the garlic sauce and humous served with mine.

Now stick a wooden skewer through it. Take the chicken breasts and kind of fold them on to the skewer to create a chicken donner kebab. Persian Kebab Kabab Koobideh (Ground Shake it around a bit during this time. It should be fairly dry and not dripping before moving to the next step. Next you just mix all the ingredients together and let.

So that is going to wrap this up with this special food homemade donner and chicken kebab with all the trimmings 😋 recipe. Thank you very much for your time. I am sure you can make this at home. There's gonna be more interesting food in home recipes coming up. Don't forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!

#recipesfood

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anamedblog · 4 years

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Why turkey the bird and Turkey the country have the same name

by Ellen Mary Nye, ANAMED PhD Fellow (2019–2020)

This Thursday, November 28th is American Thanksgiving, a holiday affectionately known as “Turkey Day” thanks to the central role the bird has traditionally played on the holiday’s dinner table.

For some, Thanksgiving is a time to reconnect with family and friends with both the usual and unusual fare. For others, it means annual arguments about politics, and for PhD students it may mean dodging questions about your graduation date... But ultimately, when historians are involved at least, the question always comes up: Why do the turkey bird and Turkey the country have the same name?

When compiling his 1755 English dictionary, Samuel Johnson defined the Turkey bird as a “large domestic fowl brought from Turkey.” But the Turkey bird is of course not from the Ottoman Empire, an empire that Europeans at the time persistently called “Turkey.”

Samuel Johnson’s famous English dictionary

Instead, its North American origins famously prompted Benjamin Franklin to suggest the Turkey, instead of the golden eagle, as the United States’ national bird.

Cave drawings of turkeys in the Canton de Chelly

Before the arrival of Europeans, native Americans on the eastern seaboard of North America hunted the wild Northern Turkey, the Meleagris gallopavo. It was widely used by the Ancestral Pueblo Native Americans. Naturally mummified turkeys have been found at sacrificial spots. Some of these turkeys were domesticated. Archaeologists have discovered evidence of pens made of sturdy sticks where domesticated turkeys were raised for their meat by at least Pueblo I times (750–900 CE). The turkey’s bright feathers were also used for ceremonial robes according to the conquistador Coronado. The bones of the turkeys were also used, carved into tools like awls. The turkey’s role in Pueblo life was central enough even to be immortalized in cave drawings in the Canyon de Chelly.

A mummified turkey in the Canyon de Chelly National Monument.

Europeans first encountered the turkey in Central America and Mexico. Hernán Cortés in his 1519 “Letters from Mexico” wrote about “Mexican” turkeys, Meleagris “Agriocharis” ocellate, common in Mexico City before sacking the city. In Columbus’ fourth voyage in 1502 to Honduras, natives presented the newcomers with turkeys which they called gallinas de la tierra, or “land chickens.” Columbus’ Moorish captain Pedro Alonso Niño is believed to have first introduced the turkey to Europe in the early 1500s. Unlike the potato or tomato, the turkey seems to have been a nearly immediate culinary success. By 1530, enough turkeys had been shipped from the Americas to support turkey farms in Spain, Rome, and France.

Turkeys first reached England in 1524 through the endeavors of William Strictland, a Yorkshire landowner and a lieutenant on Sebastian Cabot's voyages. At least, this is a story the Strictlands were keen to promote. With the wealth from his voyages, he purchased a country manor, sat in Parliament, and, in 1550, established a family crest emblazoned with, you guessed it, a turkey! His descendants, however, continue to search for solid proof of Strictland’s celebrated involvement with the introduction of the turkey to England.

Long before Americans adopted turkey as the hallmark of the Thanksgiving feast at the end of the 18th century, the English incorporated the turkey into their own holiday repasts. By 1534, Thomas Tusser had penned verses instructing housewives to provide turkey at their Christmas feast. Henry VIII (r. 1509–1547) himself, an elaborate feaster, is fabled to have offered turkey to his Christmas guests. Archaeologists in Exeter recently dug up turkey bones from one of these early turkey dinners. By 1550 the turkey was already a popular choice for Christmas dinner, and, by 1570, it was a common Christmas dinner selection. Today, according to a recent (and admittedly cutesy) poll, 87% of U.K. residents argue that Christmas just wouldn’t be the same without the turkey.

Yet none of these turkey tales tell us why this North American bird was called the “turkey.” There are a variety of explanations for the conundrum including the improbable and the absurd. Some speculated that the name derived from the red-colored fez even though the fez was only adopted by the Ottoman state in the 19th century. In 1847, one commentator argued for the “resemblance between the head of the Turkey cock and helmet of a Turkish soldier.” Other explanations revolve around English stereotypes of both “Turks” and the turkey bird as proud.

Some linguists argued that the word “turkey” derives from Tamil, a language of South Asia, in which the peacock is called “toka” and reached English through the Hebrew version of the word “tukki.” They argue that Iberian Jewish merchants named the North American bird a “tukki” which through confusion became a Turkey leading people to believe it was actually from Turkey. However, there is no evidence of the involvement of the Jewish diaspora in the Iberian Turkey trade, particularly after the explosions of unconverted Jews from Spain and Portugal in 1492 and 1497.

The most convincing explanation for calling the turkey bird a turkey actually involves another bird entirely. The guinea fowl was native to West Africa and traded by Portuguese merchants who, beginning in the late 15th century, were trading around the Cape of Good Hope and into the Indian Ocean. Through Portuguese traders passing through Guinea, the guinea fowl was introduced to the Ottoman Empire. There, at least supposedly, English Levant Company merchants purchased these brightly colored fowl and imported them back to England. They called them “Turkey birds” because they presumed they originated from the place that they first encountered them.

Once the guinea fowl and the turkey were both introduced to England, confusion reigned. Often, they were described as interchangeable. It didn’t help that the Guinea fowl was later exported to the Americas, adding another layer of confusion between the two feathered creatures. Both used the Greek and Latin name meleagris originally reserved for the guinea fowl. When Sir Thomas Elyot wrote in 1552, however, the definition of meleagris had expanded: “Meleagrides birdes, which we doo call hennes of Genny or Turkie henne.” A 1615 recipe book describes guinea fowls as “young turkeys.” As the origins of the two different birds coalesced into one bird with one origin story, the name “Turkey hen” won out. As the Mediterranean terminus of the caravan trade bringing luxury goods from Asia, “Turkey” carried a connotation of luxury and exoticism with which the name guinea fowl was unable to compete.

The bewildering story of how the Turkey bird got its name doesn’t end there. In Turkish, the bird is called hindi. The French similarly called it dinde, from poulet d’inde, “chicken of India.” Armenian, Italian, Polish, and Russian also named the bird after its supposed Indian roots. Dutch, Indonesian, Icelandic, and Lithuanian describe the turkey more specifically as a bird of Calcutta. Why did so many languages insist on the turkey’s Indian origins? Perhaps because the Portuguese traders bringing the guinea fowl to the Ottoman Empire or “Turkey” were most famous for their trade in the Indian Ocean. People just simply assumed it was from India.

To further complicate matters, in 1612, a turkey brought from Portuguese Goa was presented to the Mughal Emperor Jahangir. By the early 17th century, then, North American turkeys were in India and the Guinea fowl was roaming the Caribbean.

Together, these globetrotting birds—the North American turkey and the guinea fowl—tell a tale of early modern globalization, as more people (and birds!) travelled further and faster than ever before, and the culinary confusion that ensued!

Mughal miniature ca. 1612, attributed to Ustad Mansur.

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skyskimming-blog · 7 years

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[059.]

we make meatless chicken sort-of-tikka for supper —or, as we’re calling it, masaala not-quite-murgh— because it’s too late to pretend it’s dinner, and it’s not your mother’s recipe anyway but it occurs to us that labels are irrelevant and imprecise; this dish that is so uniquely of this land yet perfumed with another and you make your changes to it the way you want reforming, reaffirming, recreating as you go —something i’m so proud of you for, though i can’t say so without sounding like an idiot, because you don’t need my pat on the head or my permission to express yourself— so you have me mince the garlic and i watch your clever fingers dip the knifepoint, pierce every fat green pod of cardamom scrape out the thin grit of black gold and slough the hoary skin off the ginger like memories until you expose its fire-kissed flesh, and the little narrow kitchen i hate so much smells fresh and hot and spiced with possibilities and the ancient radio i keep on the windowsill —so old it’s made of Bakelite, but it belonged to my grandfather and somehow made it back from the med— crackles with static and strains to pick up sunrise radio, but you’re still convinced we can sing along, if only so you can laugh because my hindi stops short of conversational and my mouth is not as smart as yours; but we chop and squeeze and slice and scrape and mash and the garlic pulp slicks the board, sharp crystals of salt sticking to my fingers, mixed with the fibres of ginger pale yellow, torn and ragged, and we make an amalgam make a mess, make something hot and fierce and warm and new and you promise that yes, this time you’ll tell the truth; no more sleeping on my floor, stealing my nail polish and telling your father we’ll be at your cousin’s house instead of doing shots and sequins until four; this time you’ll be yourself, you’ll be all that and more and i suck the warm salted bitterness off my skin and watch you cook up a storm that smells like home and i love the fire—your fire—that spreads across my tongue and tonight oh tonight, i truly think you could set the world alight.

- zia cole // fresh ginger and shashi

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chefrubinarecipes · 4 years

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Chicken Leg Piece Fry | Chicken Steam Roast Shadiyon Wala | Murgi Masala | Leg Fry in Hindi Urdu Hi friends aaj hum buhat hi Tasty aur Quick And Easy Chicken Leg Piece Recipe aap se share karein ge aap bhi is 10 Minutes Recipe ko zaroor try karein aur yeh Recipe aap ko kaisi lagi comment zaroor karein thanks for watching Chef Rubina Recipes Ijaz Ansari Food Secrets Fiaz Ansari Food Secrets Maria Ansari Food Secrets chicken legs,chicken legs fry,leg pieces,leg fry,leg fry recipe,chicken legs recipe,chicken leg recipes,easy chicken fry,instant chicken fry,chicken fry,ramadan special recipes,fried chicken,chicken recipe,chicken fry recipe,chicken leg piece,chicken leg piece recipe,chicken leg piece fry,chicken leg piece roast,chicken leg pis recipe,chicken steam roast,chicken steam,chicken steam karne ka tarika,chicken steam banane ka tarika,chicken steam roast in pressure cooker,steam chicken legs recipe,chicken drumsticks recipe,leg piece,chicken,chicken leg piece tiktok,recipe in hindi,recipe in urdu,pakistani,indian,recipe,tasty,how to,steam,roast,yummy,murgi,murgi masala,leg piece fry,chicken drumsticks,chicken drumsticks recipe,chicken recipes easy,chicken recipes for dinner,chicken recipe indian style,chicken drumstick recipes easy,chicken recipes for snacks,chicken fry recipe,easy chicken recipes,how to make chicken drumsticks,chicken recipe,spicy chicken drumsticks,grilled chicken drumsticks,spice eats recipes,tangdi kabab,chicken recipes for dinner tasty,chicken drumsticks in oven,spice eats chicken recipes,spice eats,chicken joint fry in oil,suneetha chicken joint fry,masala joint fry,chicken tandoori leg joint fry,leg joint recipe,how to make chicken masala joint fry,easy method chicken leg fry,simple preperation to cook joint fry,hyderabadi style,restaurent style chicken leg joint deep fry in oil,andhra style chicken joint fry piece,chicken leg piece fry in street food,chicken drum stick fry #chefrubina #chefrubinarecipes #chickendrumsticks #spicychickendrumsticks #chickendrumsticksfry #tangdikabab #friedchicken #spiceeats #spiceatsrecipes #spiceeatschicken #easysnacks #snacksforkids #kids #eveningsnacks #recipeinurdu #recipeinhindi #potatorecipe #fiazansarifoodsecrets #villagefood #snacks #tasty #recipe #foryou #ijazansarifoodsecrets #fiazansari #babafoodrrc #foodsecrets #fiazansarirecipes by Chef Rubina Recipes

#Chef Rubina #hindi recipe #recipes #cooking #indian #indian food

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foodiewithdolly · 4 years

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Delicious chicken biryani recipe in hindi by Chef Dolly | Biryani - 2020 |

Learn how to make mouthwatering and tempting Chicken Biryani at home With FoodieWithDolly !! Biryani is prepared using fragrant rice, chicken & aromatic spices. Chef Dolly Presents to you the most delicious and the easiest Biryani So watch and learn how to make Chicken Biryani Recipe only on FoodieWithDolly !! Ingredients ****For rice**** 1.5Kg basmati rice Salt as required 2 tsp oil ( Food Oil ) 2 bay leaf - ( Tej Patta ) 4 green cardamom- ( Hari Elaichi) 2 black cardamom - ( Badi Elaichi) 1-inch cinnamon - ( Daalchini) 8 black peppercorn - (Kaali Mirch) 4 cloves - ( Laung ) ****For chicken**** 3 tbsp oil 2 tsp ghee ** Home-Made Biryani Masala ** 4 Green cardamoms- ( Hari Elaichi) 1 tbsp Black Cumin- (Shahi Jeera) 2 black cardamom- ( Badi Elaichi) 4-5 cloves - ( Laung ) cinnamon stick- ( Daalchini) 4-5 bay leaf- (Tej Patta) 1 tbsp Black pepper- ( kali Mirch) 1-star anise- 2-4 Nutmeg- (Jaayfal ) 1 tbsp cubeb- ( Kabab Chini ) 1 tbsp cumin- ( Jeera ) Note-- Dry Roast it in the pan for 1-2 Minute, and then Grind it in Mixer !! ****************** ****Marination of chicken**** 2Kg chicken Salt as required 1 tbsp chilli powder 4 cup Curd 4 tbsp ginger-garlic paste 6-7 large onion (golden fry) Water as required Garnish 2 tbsp Kasturi Methi 2 Tbsp Everest Chicken Masala 1/2 tbsp Black Pepper powder 1/2 Tbsp Cumin powder Mint ****Method for Preparation Biryani**** - Marinate the chicken by adding Curd, salt, ginger garlic paste, Everest Chicken Masala, Homemade Biryani Masala, red chilli powder, Kasturi Methi, fried onions, Mint and oil mix it nicely, Cover it and leave for 30 Minutes. - Now, add the marinated chicken into the pan or Utensil and mix it well. - Cover it with a lid and cook on a medium flame for about 20 minutes or till it releases an Oil. - Now time to cook rice which is washed and soaked to the boiling water and let it cook on high flame. Check When it's 3/4th cooked drain the rice - Now, add rice into the chicken and cover it with the lid on it and cook it on low flame for 15-18 minutes & high flame for 2 minutes - Garnish it with fresh mint and fried onions, Lemon, Coriander and Green Chillies. - Chicken Biryani is ready to be served ******************************************************** Track: Rameses B - Can't Let You Go (feat. Florenza) [NCS Release] Music provided by NoCopyrightSounds. Watch: https://youtu.be/JZk8X7fRkKY Free Download / Stream: http://ncs.io/CLYG *************************************************************** #chickenbiryani #chickendumbiryani

#chicken biryani biryani chicken biryani recipe dum biryani biryani recipe chicken and rice paradise biryani hyderabadi biryani chicken and r

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curutquit · 3 years

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Cauliflower curry. Cauliflower curry recipe - A simple yet delicious & flavorful Indian cauliflower curry made with onions, tomatoes, spices & herbs. It goes so good with plain rice, roti, chapati, naan or plain paratha. This Curry Roasted Cauliflower is a super easy gluten-free and vegan side dish The curry powder gets in all of the nooks and crannies of the cauliflower and turns it a beautiful yellow and the flavors.

BEST roasted cauliflower is Roasted Curried Cauliflower! Years ago, the way most people I knew prepared cauliflower was to steam it or boil it, and serve it with a little butter. This healthy cauliflower curry recipe is easy to make, naturally gluten-free and vegan, and made with the most delicious creamy curry sauce.

Hello everybody, hope you are having an incredible day today. Today, I'm gonna show you how to prepare a distinctive dish, cauliflower curry. It is one of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Cauliflower curry is one of the most well liked of current trending meals in the world. It is simple, it's quick, it tastes delicious. It's enjoyed by millions every day. They're nice and they look wonderful. Cauliflower curry is something which I've loved my entire life.

Cauliflower curry recipe - A simple yet delicious & flavorful Indian cauliflower curry made with onions, tomatoes, spices & herbs. It goes so good with plain rice, roti, chapati, naan or plain paratha. This Curry Roasted Cauliflower is a super easy gluten-free and vegan side dish The curry powder gets in all of the nooks and crannies of the cauliflower and turns it a beautiful yellow and the flavors.

To begin with this particular recipe, we must prepare a few components. You can have cauliflower curry using 20 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Cauliflower curry:

{Prepare 1 of medium size cauliflower.

{Make ready 1 cup of chopped potato.

{Take 1/2 tsp of turmeric powder.

{Get 1/2 tsp of Kashmiri red chilli powder.

{Get of salt as per taste.

{Take 1 tsp of cumin seeds.

{Take 1 of bay leaf.

{Get 2 of cardamom seeds.

{Take 3 of clove.

{Take 1 of cinnamon sticks.

{Take 1 tbsp of clarified butter.

{Get 1 tsp of sugar.

{Make ready 1 tsp of cashew nut paste.

{Take 1 cup of tomato puree.

{Prepare 2 of dry red chillies.

{Prepare 1 tsp of cumin powder.

{Prepare 1/2 cup of boiled green peas.

{Get 1 tbsp of ginger paste.

{Make ready 1 tsp of garam masala powder.

{Take 1/4 cup of mustard oil.

Cauliflower curry recipe with step by step photos - healthy and delicious cauliflower curry that goes very well with chapatis or parathas. Cauliflower is also known as gobi in hindi and is one of those. Often vegetarian, cauliflower curry can be a healthy and delicious meal when eaten over rice. Cauliflower Curry is a rich, creamy and aromatic dish that my whole family loves!

Instructions to make Cauliflower curry:

First wash and cut the cauliflower florets then cut the potatoes then heat a pan add oil First roast the potato and cauliflower bonce done keep it aside..

In the same pan add more oil when the oil is hot add cumin seeds, bay leaf, cardamom seeds, clove, cinnamon stick and dry red chili then in a small bowl add ginger paste turmeric powder red chili powder cumin powder add little water make a paste..

Add this paste into the hot oil saute it for few minutes then add tomato puree add salt keep saute the spices till the oil comes out then add boiled green peas cauliflower and potatoes..

Saute for few more minutes then add water now add sugar and cover the lid cooked it on low medium flame until done once done add clarified butter and garam masala powder cooked it for 2 minutes then turn off the flame...serve hot with steamed rice or chapati..

This easy coconut curry is loaded with tender cauliflower simmered with authentic spices and is cooked in one pot in. Roasted cauliflower curry takes care of both. Remember when I said how much I love Indian cuisine? Let me say right away this roasted cauliflower curry needs attention to make it really tasty. This Coconut Cauliflower Curry uses cauliflower in place of chicken or even chickpeas.

So that's going to wrap it up with this special food cauliflower curry recipe. Thanks so much for reading. I'm confident that you can make this at home. There's gonna be more interesting food at home recipes coming up. Don't forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!

#recipesfood

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toolsofthechef · 4 years

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Nihari Pressure Cooker Wali | Fast & Easy Recipe in Urdu Hindi | Mominas Kitchen

Here’s my Favorite Karachi Special Beef Nihari Recipe! Hope u like it 🙂

Here’s my Favorite Crunchy Chicken Sticks Recipe link

Here’s one of my Favorite Popcorn Chicken Recipe link

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mycityfoodsecrets · 4 years

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Karachi Chicken Korma Recipe | Restaurant style Chicken Korma

karachi chicken korma recipe. Karachi korma. Karachi Chicken Korma Recipe, learn easy method to make it, This recipe has all the ingredients of it, with easy step by step instructions and methods to make it and cook it. Chatpa Karachi Korma is a Best, and listed in the Karachi Chicken Korma Recipe. its preparation time is only 20 minutes and it's making time is just 35 minutes and it serves upto 6 people.

Ingredients Chicken: 1/2 kg Onions: 2 large Yogurt: 200 grams Tomatoes: 2 large Red Chilli Powder: 1 tbsp Green Chillies: 6-8 pcs Fresh Coriander Leaves: 1 cup Fresh Mint Leaves: 1 cup Ginger Garlic Paste: 1 tbsp

METHOD:

Preparation of Korma:

1 Heat oil in a pan and fry onions till browned. 2. Add tomatoes, ginger garlic paste and all spices. 3. Stir fry the added ingredients, add chicken and cook for 15 minutes. 4. Finally, add yogurt and cook for 2 to 3 more minutes 5. Karachi Chicken Korma is ready. Serve hot and enjoy with your family. ============================================= karachi chicken korma recipe, Karachi Chicke banane ka tarika Shadiyon Wala Chicken qorma Shahi Degi Korma Recipe Special Digi Chicken Korma Shadi Style Quorma Curry karahi handi Pakistani krma Recipes deg wala korma Urdu in Hindi at home quick and easy hahi Chicken Korma Recipe Degh Style Chicken Qorma Dawat Wala White Chicken Quorma recipe Degi Chicken Korma: Shadi Style Danedar Chicken Korma Chicken Handi Special Chicken Dish Very Easy And Tasty very delicious Pakistani recipes Urdu in Hindi, Queries Soved 1)deg wala korma banane ka tarika 2)chicken korma recipe food fusion 3)indian recipes,Pakistani recipes 4)how to chicken korma recipe 5)homemade deg wala korma,deg wala korma banane ka tarika 6)deg ka korma recipe 7)gravy recipe in Hindi 8)how to gravy recipe 9)Easy chicken fry recipe in Hindi banane ka tarika bataye 10)English Subtitles English 11)English subtitles 12)chicken recipe Shahi Chicken Korma Recipe Degh Style Chicken Qorma Degi Chicken Korma: Shadi Style Danedar Chicken Korma Chicken Handi Special Chicken Dish Very Easy And Tasty Chicken Korma Super Fast Quorma Recipe in Hindi Urdu Shahi Chicken Korma Recipe Restaurant Style Very Tasty Recipe Simple chicken masala chicken korma recipe Restaurant Style Very Tasty Recipe Restaurant Style Chili Chicken With Gravy Recipe Indo Chinese Recipe Chicken Chili Recipe Restaurant Style Spicy Chilli Chicken Restaurant style Chilli Chicken Spicy Chilli Chicken Shahi White Chicken Korma Mughlai Dishe Shahi White chicken Korma Shahi White Mutton Korma Mutton White Korma Recipe Delicious Dish White Chicken Korma Recipe Easy Chicken Recipes Shahi White Chicken Korma Recipe very delicious very delicious recipe delicious recipe delicious white chicken ============================================= ▬▬▬▬▬▬ 5 Things You Should Do Now ▬▬▬▬▬▬

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==================================================== ------------------------------------------------------------------------------------------- 1. Mughlai Biryani Recipe | Easy Chicken Biryani Recipe | ZOOBIA FAROOQ |MY CITY FOOD SECRETS

▶️ https://youtu.be/CCd7p5w2QWM

2. Rabri Shake Recipe | Special Rabri Doodh Shake | ZOOBIA FAROOQ | MY CITY FOOD SECRETS

▶️ https://youtu.be/90ctIxjQYqw

3. Hyderabadi Chicken Gravy | Hyderabadi Chicken Masala | ZOOBIA FAROOQ | MY CITY FOOD SECRETS

▶️ https://youtu.be/WbX5EKPHurY

4. Potato Stick Kabab Recipe | How To Make Potato Recipe | ZOOBIA FAROOQ | MY CITY FOOD SECRETS

▶️ https://youtu.be/YLXDJuvxIZg

5. How To Make Rabri At Home | Dessert Recipe Instant | ZOOBIA FAROOQ | MY CITY FOOD SECRETS

▶️ https://youtu.be/Ly56VsMwyjc

6. Badami Korma Recipe | Deghi Qorma | ZOOBIA FAROOQ | MY CITY FOOD SECRETS

▶️ https://youtu.be/lBCzwYaox64

7. Pista milk shake | Milk Shake Recipe | Drinks Recipe | ZOOBIA FAROOQ | MY CITY FOOD SECRETS

▶️ https://youtu.be/Sf-uzXG_Occ

8. Peshawari Chapli Kabab | Special Chapli kabab | ZOOBIA FAROOQ | MY CITY FOOD SECRETS

▶️ https://youtu.be/kccKLz7qs8I

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#Karachikorma #Kormarecipe #Karachikormarecipe #mycityfoodsecrets #Zoobiafarooq

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dulcian · 5 years

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So I made the soup, which I’m gonna call channa gobi so I can pretend I know Hindi. Here is a recipe:

1 medium onion, diced

2 cans chickpeas, drained and rinsed

6 cloves garlic, thinly sliced

1/2 head of cauliflower (about 450 g), cut in small pieces

700 ml soup stock of your choice

1 tsp paprika

1 tsp black mustard seeds

1/2 tsp crushed red pepper

1/2 tsp cumin seeds

1/2 tsp ground cloves

1/2 tsp turmeric

1 50mm cinnamon stick

1/4 tsp fennel seeds

1-2 tbsp olive oil

3 tbsp butter

juice of half a lemon

salt and pepper to taste

Heat the olive oil in a large pan over medium heat, and add the mustard seeds, cumin, fennel, and cinnamon stick, cook until the mustard seeds begin to pop, then add the onion. Cook the onion until soft and beginning to brown, 7-8 min, then add garlic and cook another minute. Add butter, chickpeas, paprika, red pepper, cloves, and turmeric, and cook until a nice brown fond forms on the bottom of the pan. Add stock and bring to the boil, season with salt and pepper. Add cauliflower, and some water if necessary, so that all the cauliflower pieces are covered. Cover and simmer for 20 minutes. Add lemon juice before serving.

Notes: If you don’t have a lemon, a tablespoon or two of vinegar could be substituted. You can use ghee or vegetable oil instead of olive oil. I used chicken stock, but you can easily make it vegetarian if you want. If you want to make the broth thicker, put half a can of the chickpeas in the blender with some of the broth and puree them. You can add more spices if you want. Ajwain, kalonji and fenugreek seeds would all be good. Add them at the beginning to toast them--especially important if using ajwain.

#recipe

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queenstandoor-blog · 5 years

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The Rogan Josh story; Know about it and have it at a restaurant offering delicious Indian cuisine in Bali

To know more, head to https://bali.queenstandoor.com

The undeniably tender pieces of lamb or goat meat, the bold and strong spices and warm thick curry. Drooling already? This is what makes for an uber delicious bowl of the lovely Rogan Josh. A Persian dish it majorly hails from the Kashmir region. The heat and warmth the dish produces is much devoured in the cold beautiful valleys of Kashmir. Rogan means clarified butter in Persian while Josh stands for strong and fiery in Hindi. Thus, it makes for an oil-based dish cooked with intense heat. Here’s a little insight into the story of this strong dish’s making by Queens, a restaurant offering Indian cuisine in Bali.

History

Come summer month’s and Mughals would migrate to the picturesque and cool lands of Kashmir. With their presence, there was seen a blossoming of Kashmiri cuisine. The result of this blossoming was the heavenly Rogan Josh. The benefits of which we still reap as a restaurant offering Indian dining in Kuta, Nusa Dua, Seminyak and Ubud.

Even in Kashmir, the dish witnesses variations in its cooking style especially depending upon the religion. The Kashmiri Brahamans surprisingly enough, have no qualms in consuming Rogan Josh but they avoid onion and garlic. Thus, their preparation uses asafetida and fennel seeds. The Muslim version of the dish is imbibed with a generous bit of onion and garlic. This variant of the dish is also prepared in the Kashmir famous Maval (cockscomb) plant. This is the herb responsible for the dish’s lovely red colour.

Wazwan

As an Indian caterer in Bali we knew that to have a complete know-how of the dishes we serve was important. Thus, our research pointed us to the dish being a prominent dish in the Kashmiri Wazwan. It is a 36-course traditional and ceremonial Kashmiri feast, seven out of these are permanent dishes, without which the wazawan is incomplete. Rogan Josh is one of those permanent dishes.

Influences

The Persian and Central Asian influences on Mughlai cuisine is rather prevalent in the Ain-e-Akbari recipes. The Mughals called for large quantities of saffron and asafetida, favorite Persian flavorings and cultivated these plants in the subcontinent. We also imbibe our famous Rogan Josh at Queens Tandoor Bali with these strong and famous Persian spices. It was noticed that asafetida when cooked in oil, gave off a very garlicky flavor and hence made for a great substitute for onion and garlic.

Preparation

Marinate the meat pieces in Yoghurt, Coriander leaves, grated ginger, 1 tsp of Kashmiri red chilli powder and 1 tsp asafetida powder.

Leave it in the fridge overnight.

Next day, start with heating oil in a pan.

Once heated add asafetida and/or onions.

Add cardamom pods to the mixture

Add bay leaves, cloves, whole pepper, whole red chillies and cinnamon sticks

Add mace and nutmeg powder

Keep stirring and then add fennel powder

Leave it for 10 minutes and stir it occasionally

Add the Mutton pieces

Add chicken stock or water. Simmer for 30 minutes

Take some milk in a small bowl and add saffron to it, once it turns a yellow colour, add the milk to the Mutton.

Stir and cover, leaving it slightly ajar for an hour.

Add salt, Kashmiri red chilli powder and turmeric powder.

Your bowl of goodness is ready to be served hot.

If it’s too much of an effort, head down to out Indian restaurant in Ubud, Nusa Dua, Seminyak or Kuta.

#indianfoodinbali #queensofindiabali #indianrestaurantinkuta #indianrestaurantsinbaliseminyak #indianrestaurantinbalikuta

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