20 reactions
#Pakistaniflavours Activity Is Over ....
Thanks To All Participants ... I Will Be Back In Few Minutes With Results ...
Thanks To All Participants ... I Will Be Back In Few Minutes With Results ...
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17 reactions
Chicken White Handi. This delightful Main Course recipe of Chicken White Handi can be ready in approximately 30 Minutes and good to serve around 2-4 People. Follow all the steps recommended by Chef to get a perfect dish Today we will be working on recipe of chicken handi which I have presented here with step by step pictures. Chicken or Murgh handi is a famous chicken curry of Pakistan. It is prepared with boneless chicken, tomatoes, cream and various spices such as fenugreek powder, all spice powder, turmeric, garlic and crushed coconut. People plan to dine out their favorite handi on weekends to enjoy chicken and mutton handi Super Highway, Boat Basin and Do Darya areas in Karachi. Chicken handi is available in prime restaurants in every city of Pakistan. Due to it's scrumptious taste, it has a very high demand all over Pakistan and. It is also available in every large restaurant in other cities across Pakistan.
#pakistaniflavours
#pakistaniflavours
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8 reactions
Sindhi pali Palak saag #pakistaniflavours
INGREDIENTS
Chick pea leaves – 250 grms leaves with tender stem [ 1 big bunch ]
Spinach / palak – 20 leaves small bunch ]
Tomato puree – 2 big
Green chiili – 3 or as per taste
Maize [ makai ] flour / jowar flour –2 tbsp.
Grated garlic – 2 tbsp
Red chilli pwdr – 1 tep
Turmeric – ¼ tsp
Tamarind – small lemon size soaked in ½ cup hot water and juice extracted
Oil / ghee – 2 tbsp
Butter for topping while serving
PREPARATION
Buy fresh , tender green chana leaves . Pluck the leaves with tender stem . Discard the thick stems .
Discard thick leaves of spinach .Chop it roughly .
Clean wash rinse the leaves well to discard any impurities .
METHOD
Transfer both the leaves + green chilli + salt to a cooker.
Keep the cooker on medium flame , give a nice mix.
Stir till the leaves sweat .[ no need to add water ]
Cover and pressure cook on medium flame upto first whistle.
After first whistle lower the flame to lowest and cook for 5 mins.
Let the pressure release on its own .
Open the cooker , add the besan flour and blend into fine paste .
Heat oil / ghee and add the garlic and stir fry till pink .
Add the tomato puree and mix well . Stir fry for sometime time till oil separates .
Lower the flame and add the chilli pwdr + turmeric + salt and mix well .
Stir fry for few seconds .
Add the mashed leaves and mix well.
Stir and cook for 2 to 3 mins.
Add the tamarind juice , mix well .
Stir and cook cook for a min .
Cover and simmer on low flame for 5 mins .
Serve hot topped with homemade fresh butter with jowar dodo or makki roti .
INGREDIENTS
Chick pea leaves – 250 grms leaves with tender stem [ 1 big bunch ]
Spinach / palak – 20 leaves small bunch ]
Tomato puree – 2 big
Green chiili – 3 or as per taste
Maize [ makai ] flour / jowar flour –2 tbsp.
Grated garlic – 2 tbsp
Red chilli pwdr – 1 tep
Turmeric – ¼ tsp
Tamarind – small lemon size soaked in ½ cup hot water and juice extracted
Oil / ghee – 2 tbsp
Butter for topping while serving
PREPARATION
Buy fresh , tender green chana leaves . Pluck the leaves with tender stem . Discard the thick stems .
Discard thick leaves of spinach .Chop it roughly .
Clean wash rinse the leaves well to discard any impurities .
METHOD
Transfer both the leaves + green chilli + salt to a cooker.
Keep the cooker on medium flame , give a nice mix.
Stir till the leaves sweat .[ no need to add water ]
Cover and pressure cook on medium flame upto first whistle.
After first whistle lower the flame to lowest and cook for 5 mins.
Let the pressure release on its own .
Open the cooker , add the besan flour and blend into fine paste .
Heat oil / ghee and add the garlic and stir fry till pink .
Add the tomato puree and mix well . Stir fry for sometime time till oil separates .
Lower the flame and add the chilli pwdr + turmeric + salt and mix well .
Stir fry for few seconds .
Add the mashed leaves and mix well.
Stir and cook for 2 to 3 mins.
Add the tamarind juice , mix well .
Stir and cook cook for a min .
Cover and simmer on low flame for 5 mins .
Serve hot topped with homemade fresh butter with jowar dodo or makki roti .
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