Sabeena"s Homemade Cuisine

19/02/2023

Palak gosht is a flavorful and nutritious Pakistani and Indian dish that combines spinach with tender chunks of meat. Here is a recipe you can use to make palak gosht:

Ingredients:

500 grams of boneless mutton or beef, cut into small cubes
1 large onion, finely chopped
2 medium-sized tomatoes, finely chopped
3 cups spinach leaves, chopped
2 green chilies, finely chopped
1 tablespoon ginger paste
1 tablespoon garlic paste
1 teaspoon cumin seeds
1 teaspoon coriander powder
1 teaspoon red chili powder
1/2 teaspoon turmeric powder
1/2 teaspoon garam masala powder
Salt to taste
1/4 cup oil or ghee
Water as needed
Instructions:

In a pot, heat the oil or ghee over medium heat. Add the cumin seeds and fry until they start to splutter.

Add the chopped onion and sauté until it turns golden brown.

Add the ginger paste, garlic paste, and green chilies. Cook for a minute until the raw smell disappears.

Add the chopped tomatoes, coriander powder, red chili powder, turmeric powder, garam masala powder, and salt to taste. Mix well and cook for 2-3 minutes until the tomatoes are soft.

Add the cubed meat to the pot and mix well. Cook on medium heat for 5-7 minutes, stirring occasionally.

Add enough water to the pot to cover the meat. Cover the pot with a lid and cook on low heat for 30-40 minutes or until the meat is tender and fully cooked.

In a separate pot, blanch the chopped spinach leaves in boiling water for 2-3 minutes. Drain the water and blend the spinach leaves to a smooth puree.

Add the spinach puree to the pot with the cooked meat and mix well. Cook for 5-7 minutes until the spinach has cooked down and the gravy has thickened.

Serve hot with naan or roti, garnished with fresh coriander leaves.

Enjoy your delicious palak gosht!

19/02/2023

Mouth Watering Zarda Recepi

Zarda is a traditional Pakistani and Indian sweet rice dish that is often served at special occasions and weddings. Here is a recipe you can use to make zarda:

Ingredients:

1 cup basmati rice, washed and soaked for 30 minutes
1 cup sugar
1/2 cup ghee or butter
4-5 green cardamom pods, crushed
1 cinnamon stick
4-5 cloves
1/4 cup raisins
1/4 cup slivered almonds
1/4 cup slivered pistachios
1/4 cup slivered cashews
1/4 tsp saffron strands, soaked in 2 tbsp warm milk
2-3 drops of yellow food color (optional)
2 cups water
Instructions:

In a pot, add 2 cups of water, rice, and cinnamon stick. Cook on medium heat until the rice is almost cooked. Drain the excess water and discard the cinnamon stick.

In another pot, add sugar and 2 cups of water. Cook on medium heat until the sugar dissolves and the mixture becomes a syrup.

In a heavy-bottomed pot or pan, heat the ghee or butter on medium heat. Add the crushed cardamom pods and cloves and sauté for a few seconds until fragrant.

Add the cooked rice and mix well with the ghee and spices.

Add the sugar syrup to the pot and mix well with the rice. Cook on low heat for 10-15 minutes or until the syrup has been absorbed by the rice and the rice is fully cooked.

Add the saffron milk and yellow food color (if using) to the rice and mix well.

Add the raisins, slivered almonds, slivered pistachios, and slivered cashews to the pot and mix well.

Cover the pot and cook on low heat for another 10-15 minutes until the rice is fully cooked and the flavors have melded together.

Turn off the heat and let the zarda sit covered for 5-10 minutes to allow the flavors to develop.

Garnish with additional slivered nuts and serve hot or cold as desired.

Enjoy your delicious zarda!

19/02/2023

Recipe for Beef BIryani that you will Aways Wanted

Ingredients:

For the beef curry:

500 grams beef, cubed
2 onions, finely chopped
2 tomatoes, chopped
2 tbsp ginger-garlic paste
1 tbsp coriander powder
1 tbsp cumin powder
1 tsp turmeric powder
1 tsp red chili powder
1 tsp garam masala powder
Salt to taste
1/4 cup yogurt
2 tbsp oil or ghee
1/4 cup chopped fresh coriander leaves
1/4 cup chopped fresh mint leaves
For the rice:

2 cups basmati rice
4 cups water
2 green cardamom pods
2 black cardamom pods
2 cinnamon sticks
2 bay leaves
1 tsp cumin seeds
Salt to taste
For assembling:

1/4 cup fried onions
1/4 cup chopped fresh coriander leaves
1/4 cup chopped fresh mint leaves
2 tbsp ghee
Instructions:

Wash the rice and soak it in water for 30 minutes. Drain the water and keep the rice aside.

In a pressure cooker or a pot, heat the oil or ghee over medium heat. Add the chopped onions and sauté until they are golden brown.

Add the ginger-garlic paste and sauté for a minute until fragrant.

Add the chopped tomatoes and cook until they are soft and mushy.

Add the coriander powder, cumin powder, turmeric powder, red chili powder, garam masala powder, and salt to taste. Mix well.

Add the beef and yogurt and stir well. Add enough water to cover the beef and close the pressure cooker or pot. Cook for 15-20 minutes or until the beef is tender. Open the lid and cook until the gravy is thick and the oil separates.

In a separate pot, bring the water to a boil. Add the soaked rice, whole spices, and salt. Stir and cover with a tight lid. Cook until the rice is almost done.

Grease a baking dish with ghee. Add a layer of the cooked rice, then a layer of the beef curry, and repeat until all the rice and beef curry is used up.

Sprinkle fried onions, chopped coriander leaves, and chopped mint leaves on top of the last layer of beef curry.

Cover the dish with a tight lid or aluminum foil and bake in a preheated oven at 180°C for 15-20 minutes.

Remove from the oven, uncover, and drizzle ghee over the top.

Serve hot with raita and papad on the side. Enjoy your delicious beef biryani!

19/02/2023

Recipe for Delicious Home-Made Nihari

Nihari is a traditional Pakistani and Indian dish made with slow-cooked beef or lamb shanks and various spices. It is typically served with naan or other bread. Here's a recipe you can use to make nihari:

Ingredients:

1 kg beef or lamb shanks
2 onions, sliced
2 tbsp ginger paste
2 tbsp garlic paste
1/2 cup vegetable oil or ghee
2 tbsp coriander powder
2 tbsp cumin powder
1 tbsp fennel powder
1 tsp turmeric powder
1 tsp red chili powder
1 tsp garam masala powder
1/2 tsp black pepper powder
Salt to taste
8-10 cups water
1 cup wheat flour or cornflour
2-3 green chilies, sliced
Fresh coriander leaves, chopped
Lemon wedges, to serve
Instructions:

In a large pot, heat the oil or ghee and sauté the sliced onions until golden brown. Remove the onions from the pot and set them aside.

In the same pot, add the ginger paste and garlic paste and sauté for a minute or until fragrant.

Add the beef or lamb shanks to the pot and stir well to coat with the spices. Cook for a few minutes until the meat is browned.

Add the coriander powder, cumin powder, fennel powder, turmeric powder, red chili powder, garam masala powder, black pepper powder, and salt to taste. Stir well to coat the meat with the spices.

Pour in the water and bring the mixture to a boil. Reduce the heat to low and cover the pot. Simmer for 3-4 hours or until the meat is tender and falling off the bone.

In a small bowl, mix the wheat flour or cornflour with 1 cup of water to make a smooth paste. Slowly add this paste to the pot while stirring continuously to thicken the gravy.

Add the sautéed onions, sliced green chilies, and chopped coriander leaves to the pot and mix well.

Simmer the nihari for another 30 minutes to let the flavors meld together.

Serve hot with naan or other bread, and lemon wedges on the side. Enjoy your delicious nihari!

22/04/2022