I am passionate about Cooking & Baking.. "Inspire the Inner Chef in you"
"A recipe has no soul.. You must bring soul to the recipe"
Please note : My Recipes are personally tried and tested by me and sometimes recipes are adapted to
Joined 6 years ago
My Different Style
In a pot add 3 tablespoon ghee (Clarified butter) 2 tablespoon oilAdd 1 Large Grated Onion (or chopped if you prefer) AddLittle Whole Jeeru (Cumin) 1Tuj 3 wjole Black Pepper 2 Elachi (cardomom) 3 curry leavesAllow the onion to be Light Golden brownAdd ½ kg Mince1 Green ChilliSaffron1 full teaspoon Ginger Garlic paste1 & ½ teaspoon Salt or to tsste Let it cook and Change colourAddREMOVE FROM STOVE IN A SEPERATE POT OR CASSEROLEADD TO THE ABOVE MINCE2 teaspoon Kashmiri Chilli or to taste1 teaspoon crushed Red Chilli1 teaspoon tumeric1 tablespoon Dhana Jeera mix ½ teaspoon egg yellow food colour2 grated tomato6 tablespoon Tomato Puree¼ Cup Maas or Yoghurt WELL BeatenSaffronMix well and Keep aside Marinate for 2 HoursNowFry 4-5 Potato cut in quarters2 Cups Basmathi Rice half cooked in Salt. DRAIN KERP ASIDESteam Peas and Cubed of Robot Peppers. DRAINGRATE 1 MEDIUM CARROTKEEP ASIDENOW LAYERPlace all the Mince mixture at bottom of PotThen All the Fried Potatoes***Mix all the Peas Peppers GRATED CARROT into the rice Now Make a wagaar with few Onion slices in ghee (Clarified butter) and whole Jeeru (Cumin)Pour on rice mix lightly also sprinkle little Green dhania (coriander) on topSprinkle little Saffron water over Cover in foilBake at 180* for 1& ½ hoursEnjoy With Raito and Tomato kachoombar and Papar and Achars😋😋😋😋😋😋