Chori Chori Dil Le Gaya Full Video Song| Garam Masala | Akshay Kumar, John Abraham | Bollywood Songs from garam movie song Watch Video

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Chezy Resha Beef Kebab RecipeIngredients:For the Beef Mixture:1 kg beef (boneless, preferably from the shoulder or brisket)2 large onions, finely sliced1 tablespoon ginger-garlic paste2 teaspoons red chili powder1 teaspoon turmeric powder2 teaspoons cumin powder2 teaspoons coriander powder1 teaspoon garam masala powder1 tablespoon lemon juiceSalt to taste2 tablespoons oil1 cup waterFor the Kebab:1 egg, beaten1 cup bread crumbsOil for fryingInstructions:Prepare the Beef Mixture:In a large pot, heat 2 tablespoons of oil over medium heat.Add the finely sliced onions and sauté until golden brown.Add the ginger-garlic paste and sauté for another minute until fragrant.Add the beef, red chili powder, turmeric powder, cumin powder, coriander powder, garam masala powder, and salt. Mix well to coat the beef with the spices.Add 1 cup of water and bring the mixture to a boil.Reduce the heat to low, cover, and let it simmer for 1.5 to 2 hours, or until the beef is tender and the water has evaporated.Once the beef is tender, use a wooden spoon or fork to shred the beef finely while still in the pot.Add lemon juice and mix well. Allow the mixture to cool slightly.Form the Kebabs:Take a small amount of the shredded beef mixture and shape it into a flat patty or an elongated kebab.Dip each kebab into the beaten egg, ensuring it's well-coated.Roll the kebab in bread crumbs, pressing gently to ensure they stick.Fry the Kebabs:In a frying pan, heat enough oil to shallow fry the kebabs over medium heat.Once the oil is hot, gently place the kebabs in the pan.Fry until they are golden brown and crispy on all sides, turning occasionally to ensure even cooking.Remove the kebabs from the oil and drain on paper towels.Serve:Serve the Chezy Resha Beef Kebabs hot with mint chutney, yogurt sauce, or your favorite dipping sauce. Garnish with lemon wedges and sliced onions.Enjoy your delicious Chezy Resha Beef Kebabs!
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Here’s a step-by-step guide to preparing this delicious and nutritious dish:<br/><br/>Ingredients<br/><br/># Vegetables<br/>- 2 potatoes, diced<br/>- 1 cup cauliflower florets<br/>- 1 cup green beans, cut into 1-inch pieces<br/>- 1 cup carrots, sliced<br/>- 1 cup peas (fresh or frozen)<br/>- 1 bell pepper, diced<br/><br/># For the Curry Base<br/>- 2 tablespoons vegetable oil or ghee<br/>- 1 large onion, finely chopped<br/>- 2 tomatoes, pureed<br/>- 1 tablespoon ginger-garlic paste<br/>- 2 green chilies, slit (optional, for heat)<br/>- 1 teaspoon cumin seeds<br/>- 1 teaspoon mustard seeds<br/>- 1 bay leaf<br/>- 1-inch cinnamon stick<br/>- 3-4 cloves<br/>- 2-3 cardamom pods<br/>- 1 teaspoon turmeric powder<br/>- 1 teaspoon coriander powder<br/>- 1 teaspoon cumin powder<br/>- 1 teaspoon garam masala<br/>- 1/2 teaspoon red chili powder (adjust to taste)<br/>- Salt to taste<br/><br/># For Garnish<br/>- Fresh coriander leaves, chopped<br/>- Lemon wedges<br/><br/># Instructions<br/><br/># Preparing the Vegetables<br/>1. Blanch Vegetables: Boil the diced potatoes, cauliflower florets, green beans, and carrots in salted water for about 5-7 minutes until they are slightly tender. Drain and set aside. If using fresh peas, add them to the boiling water for the last 2 minutes.<br/><br/># Preparing the Curry Base<br/>1. Heat Oil: In a large pan or pot, heat the vegetable oil or ghee over medium heat.<br/>2. Add Whole Spices: Add cumin seeds, mustard seeds, bay leaf, cinnamon stick, cloves, and cardamom pods. Sauté until they become fragrant.<br/>3. Add Onions: Add the chopped onions and cook until golden brown.<br/>4. Add Ginger-Garlic Paste: Add the ginger-garlic paste and slit green chilies. Sauté for another 2-3 minutes until the raw smell disappears.<br/>5. Add Tomato Puree: Add the pureed tomatoes and cook until the oil starts to separate from the mixture.<br/>6. Add Spices: Add turmeric powder, coriander powder, cumin powder, red chili powder, and salt. Cook the spices for 2-3 minutes.<br/><br/># Cooking the Curry<br/>1. Combine Vegetables and Sauce: Add the blanched vegetables and peas to the curry base. Mix well to coat the vegetables with the spices and tomato mixture.<br/>2. Simmer: Add a little water (about 1/2 cup) to create a thick gravy. Cover and let it simmer for about 10-15 minutes until the vegetables are fully cooked and the flavors meld together.<br/>3. Add Bell Pepper: Add the diced bell pepper and garam masala towards the end of the cooking process. Cook for another 5 minutes until the bell pepper is tender but still slightly crisp.<br/><br/># Final Touches<br/>1. Garnish: Garnish with freshly chopped coriander leaves.<br/>2. Serve: Serve the vegetable curry hot with rice, naan, or chapati. Add lemon wedges on the side for an extra tangy flavor.<br/><br/>Enjoy your homemade Halal Desi Vegetable Curry!
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