#suroobee

Ingredients:

Beef bone less - 1 kg

Bones with bone Marrow - 1 kg

Boil beef and bones till beef is 90 percent done and remove the bones in the middle to avoid loosing the marrow. Add whole spices (whole cumin, coriander seed 1 tsp each, black cardamom 2 pcs, green Cardamom 6-7, cinamom 2 inches, star anise 2 pcs, cloves 6-8, black pepper corns 10-12, salt 1 tsp, nut meg 1 pinch and mace 1 flower.

For Masala:

Ginger garlic paste - 2tsp

Tomatoes - 3/4 kg

Fried onion - 1/2 cup

Yogurt - 1 cup

Salt - 1 tsp

Red chili - 1 tsp

Red chili flakes - 1tsp

Turmeric - 1 tsp

Cumin and coriander powder - 1 tsp each

Whole spice mix - 1 tsp

Biryani masala - 3 tbsp

Prunes - 6-8

Potatoes - 2 large

Fresh mint & Coriander - 1 cup

Green chili - 8 - 10

Milk - 1/2 cup

Saffron color - as per requirement

Water 1/4 cup

Oil - 3/4

Basmati rice - 1 kg boiled 1/2 way throigh

Lemon juice - 2 ( juice and slices)

Method:

Heat oil add ginger garlic paste, add tomato and onion paste and fry, now add all spices, and yogurt fry till oil separate than add potatoes and beef. Once potatoes are soft add dried plums & green chilies. Add bones and cover the lid and cook for 5 mins now add 1/4 cup water mint and coriander on the beef masala. Add all rice and cover with green chilies, coriander, mint, fried onion, lemon juice and slices. Top with saffron color and milk and cover the lid and cook on high flame for 5-8 mins and than let it simmer on low flame for 20 -25 mins. Enjoy with Raita and salad.

#meatyeid22

#eiduladharecipes22

Who doesn’t love cakes on the Eid Dessert table

Sharing with you my show stopper “Mango Mousse Cake”

Ingredients

3 eggs (large)

1/2 cup caster/grinded sugar

3/4 cup cake flour (90gm)

1tbsp. butter (15gm)

1tbsp. milk

1 tsp. vanilla essence

Sugar and water syrup - 1 cup

Mango Mousse

2 ripe large mangoes - make pulp and strain

1 sachet of gelatine

1/2cup sugar

1 cup whipping cream

1 tsp. vanilla

Sponge:

Take a large mixing bow add eggs, Beat the eggs for 30 seconds. Then dip the

bowl in a pan of hot water and keep beating on

high speed for 2 minutes. Remove the pot

from thot water and now put the small bowl

of butter and milk into the hot water and leave it

there for the butter to melt slowly.

Keep beating for about 4 minutes until

the egg mixture resembles cream.

Add vanilla essence and mix. Now start folding flour slowly in small batches, you should not be mixing it as this way the eggs batter will become flat. Now add the butter and milk mixture and fold it with slow hand not more than 50 folds.

Transfer the batter in to 8 inch pan and bake this at 170 degree preheated oven for 20-25 mins. Once the skewer comes out clean cool the cake on rack.

Mousse:

Beat the cream in a large mixing bowl with sugar until soft peaks are forming. Remove 1/2 whipped cream for decor. Add strain mango pulp and gelatine made as per direction on the box. Now mix gently until the mousse turn thick.

Created this yummilicious Mango Passion Fruit Drink that was loved by all .

Ingredients:

Mango - 1 large

Passion fruit Pulp - 1 Cup

Sugar - 2 table spoon

1/2 Lemon juice

Ice Cubes - 1 cup

Method

Take a blender and add all the above mentioned ingredients and blend till smooth. Serve chilled and Enjoy👌

#mango #mangopassionfruit #passionfruit #passionfruitice #mangolover #justmangoit #mangomango #summer #summerdrinks #drink #reels #reelsinstagram #reelitfeelit #reel #réel #reelkarofeelkaro #reelsinstagram #reelsindia #fyp #explore

#biryani #muttonbiryani #mutton #muttonpulao #pulaobiryani #biryanirecipe #biryanilove #aromatic #reels #reelsinstagram #reelitfeelit #reelkarofeelkaro #reel #explore #fyp #eiduladha #eid #eidrecipes #halal #halalfood

Who does not love Karhi Pkora ? Its my Favorite meal for lazy weekend Lunch, boil some rice and indulge in this gorgeous looking dish.

Follow me @suroobee for easy recipes❤️

Ingredients

For Karhi:

Gram Flour – ½ Cup

Yogurt – 1 ½ cup (make it sour by adding ½ tsp salt and keep outside the fridge over night)

Salt – 1 tsp

Red chili – 1 tsp

Red chili flakes – 1 tsp

Turmeric – 2 tsp

Ginger – 1-inch pcs

Garlic – 6-7 cloves

Onion – 1 medium

Water – 2-3 liters

For Pakora:

Gram Flour – ¾ cup

Onion – 1 medium, potato – 1 medium, coriander – ½ cup, green chilies – 3 to 4 – All thinly sliced

Salt – 1 tsp

Red chili flakes – 1 tsp

Cumin and Coriander – 1 tsp each (freshly crushed)

Soda bicarbonate – 1 pinch

Oil for deep frying

For Tarka:

Onion – 1 small, Garlic – 2 to 3 cloves (thinly sliced)

Cloves – 5 to 6, curry leaves – 6 to 8, Whole red chilies – 5 to 6, Cumin – 1 tsp, mustard seeds – ½ tsp

Oil – ¼ cup

Method:

In a mixer jug add all the ingredients mentioned for karhi expect water and mix well. When it is all even transfer this mixture to a large vessel and add 2-3 liters of water and cook on slow flame. You need to be careful as karhi tends to stick to the bottom of the pan so keep stirring occasionally until karhi is thick, this may take 2 or more hours.

Prepare pakoray by beating the gram flour with all the spices, small amount of water and make a thick batter. Now add all the veggies and fry the pakoras in oil till golden brown.

Transfer hot pakoras into the karhi and cover the lid and cook for another 10 -15 mins. By this time the karhi is in thick consistency. If you want crunchy pakoras so no need to cook the karhi after adding pakoras.

Prepare tarka by heating oil, fry onions and garlic till golden in color add the aromatics and add this piping hot tarka to Karhi and serve hot.

Enjoy karhi with Rice or chapati or as is