Mushroom Pandhra Rassa | How to Make Kolhapuri Mushroom Pandhra Rassa Recipe | Chef Varun Inamdar from fatima chop my money lyrics Watch Video

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✓ Published: 27-May-2024
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Stay cool this summer with a glass of refreshing peach juice. This simple recipe will help you make a delicious, hydrating drink perfect for hot days.<br/><br/>Ingredients:<br/><br/>4 ripe peaches, pitted and chopped<br/>1 cup water<br/>2 tablespoons sugar or honey (adjust to taste)<br/>1 tablespoon fresh lemon juice<br/>Ice cubes<br/>Fresh mint leaves for garnish (optional)<br/>Instructions:<br/><br/>Prepare the Peaches: Start by thoroughly washing the peaches to remove any dirt. Pit and chop the peaches into small pieces.<br/><br/>Blend the Peaches: Place the chopped peaches in a blender. Add 1 cup of water to the blender to help create a smooth consistency. Blend until the mixture is smooth and there are no large chunks of peach remaining.<br/><br/>Strain the Juice: For a smoother juice, strain the blended peach mixture through a fine mesh sieve or cheesecloth into a bowl or pitcher. Use a spoon to press the pulp and extract as much juice as possible.<br/><br/>Sweeten and Flavor: Add 2 tablespoons of sugar or honey to the strained juice, stirring until it’s fully dissolved. Then, add 1 tablespoon of fresh lemon juice to enhance the flavor and prevent the juice from oxidizing.<br/><br/>Chill the Juice: Refrigerate the peach juice for at least 30 minutes to chill. Alternatively, you can serve it immediately over a glass filled with ice cubes.<br/><br/>Garnish and Serve: Pour the chilled peach juice into glasses. Garnish with fresh mint leaves if desired. Serve immediately and enjoy!<br/><br/>This homemade peach juice is not only refreshing but also packed with vitamins and natural sweetness. It's a perfect drink for summer picnics, barbecues, or simply lounging by the pool. Beat the heat and enjoy the delicious taste of fresh peaches in every sip!
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Welcome to Hira Fatima`s Islamic wisdom Youtube Channel. <br/><br/>Today we will share this beautiful videoabout <br/>( Hazrat Ismail A.S aur Bibi Hajra ka dardnak waqia ) Islamic Stories in Urdu. It is a pack of Pure Inforamtion and You will also learn many things after watching this Complete video so Don’t Forget to fully watch.<br/><br/>We Request To You That After Watching This video Don’t forget to Like,Share and Subscribe our Channel.<br/><br/>#Hira Fatima `s islamic wisdom<br/>#HazratIsmailA.SaurBibiHajrakadardnak waqia<br/>#islamicstories<br/>#fullstoryofprophetismail a.s<br/>#Islamicqissainurdu <br/>#islamichistoryinurdu/Hindi <br/>#Aman hajra aur hazrat ismail a.s ki padiash ka<br/>#Hazratismailaurzamzam<br/>#Ab e zan zam ki tareekh<br/>#Azeem qurbani
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Indulge in the rich and flavorful experience of creamy kofta curry with a delightful twist. This recipe features tender meatballs (koftas) in a luscious mushroom sauce, perfect for a special meal or a comforting dinner.<br/><br/>Ingredients:<br/><br/>For the koftas:<br/><br/>1 lb (450g) ground meat (lamb, beef, or chicken)<br/>1 small onion, finely chopped<br/>2 cloves garlic, minced<br/>1-inch piece ginger, grated<br/>1 green chili, finely chopped (optional)<br/>2 tablespoons fresh cilantro, chopped<br/>1 teaspoon ground cumin<br/>1 teaspoon ground coriander<br/>1/2 teaspoon garam masala<br/>1/2 teaspoon turmeric powder<br/>Salt and pepper, to taste<br/>2 tablespoons breadcrumbs<br/>1 egg, beaten<br/>For the mushroom sauce:<br/><br/>2 tablespoons olive oil<br/>1 onion, finely chopped<br/>2 cloves garlic, minced<br/>1 cup mushrooms, sliced<br/>1 teaspoon ground cumin<br/>1 teaspoon ground coriander<br/>1/2 teaspoon turmeric powder<br/>1/2 teaspoon paprika<br/>1/2 teaspoon garam masala<br/>1 cup (240ml) heavy cream<br/>1/2 cup (120ml) chicken or vegetable broth<br/>Salt and pepper, to taste<br/>Fresh cilantro, chopped (for garnish)<br/>Instructions:<br/><br/>Prepare the Koftas:<br/><br/>In a large bowl, combine the ground meat, chopped onion, minced garlic, grated ginger, chopped green chili (if using), fresh cilantro, ground cumin, ground coriander, garam masala, turmeric powder, salt, pepper, breadcrumbs, and beaten egg.<br/>Mix well until all ingredients are thoroughly combined.<br/>Shape the mixture into small meatballs, about 1-inch in diameter. Place them on a plate and set aside.<br/>Cook the Koftas:<br/><br/>Heat a large skillet over medium heat and add a tablespoon of olive oil.<br/>Add the koftas to the skillet in batches, making sure not to overcrowd the pan. Cook the koftas for about 4-5 minutes on each side, until they are browned and cooked through. Remove them from the skillet and set aside.<br/>Prepare the Mushroom Sauce:<br/><br/>In the same skillet, add another tablespoon of olive oil.<br/>Add the chopped onion and cook until translucent, about 3-4 minutes.<br/>Add the minced garlic and sliced mushrooms. Cook until the mushrooms are softened and browned, about 5-7 minutes.<br/>Stir in the ground cumin, ground coriander, turmeric powder, paprika, and garam masala. Cook for another minute until the spices are fragrant.<br/>Pour in the heavy cream and chicken or vegetable broth. Stir well to combine and bring the mixture to a simmer.<br/>Season with salt and pepper to taste.<br/>Combine and Simmer:<br/><br/>Add the cooked koftas back into the skillet with the mushroom sauce.<br/>Gently stir to coat the koftas in the sauce.<br/>Cover the skillet and let the koftas simmer in the sauce for about 10 minutes, allowing the flavors to meld together.<br/>Garnish and Serve:<br/><br/>Garnish the kofta curry with freshly chopped cilantro.<br/>Serve hot with rice, naan, or your favorite flatbread.<br/>Enjoy this creamy kofta curry with mushroom sauce, a savory delight that combines tender meatballs with a rich and flavorful sauce, perfect for any occasion.
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Fatima Bibi
⏲ 0:15 ✓ 27-May-2024
Ingredients:<br/><br/>For the filling:<br/><br/>1 lb (450g) boneless, skinless chicken breasts or thighs, cooked and cubed<br/>2 cups (475ml) chicken broth<br/>1 cup (240ml) milk or heavy cream<br/>1/3 cup (80ml) unsalted butter<br/>1/3 cup (40g) all-purpose flour<br/>1 small onion, finely chopped<br/>2 garlic cloves, minced<br/>1 cup (150g) frozen peas and carrots<br/>1/2 cup (75g) frozen corn<br/>1/2 teaspoon dried thyme<br/>1/2 teaspoon dried rosemary<br/>Salt and pepper to taste<br/>For the crust:<br/><br/>2 cups (250g) all-purpose flour<br/>1/2 teaspoon salt<br/>1/2 teaspoon baking powder<br/>1 cup (225g) cold unsalted butter, cubed<br/>1/2 cup (120ml) cold water<br/>1 egg, beaten (for egg wash)<br/>Instructions:<br/><br/>Prepare the Dough:<br/><br/>In a large mixing bowl, combine the flour, salt, and baking powder.<br/>Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.<br/>Gradually add the cold water, mixing until the dough comes together.<br/>Divide the dough into two disks, wrap in plastic wrap, and refrigerate for at least 30 minutes.<br/>Cook the Chicken:<br/><br/>Boil or sauté the chicken until fully cooked. Allow it to cool and then cube it into bite-sized pieces.<br/>Make the Filling:<br/><br/>In a large saucepan, melt the butter over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes.<br/>Stir in the minced garlic and cook for another minute.<br/>Sprinkle the flour over the onion and garlic mixture, stirring constantly for about 1-2 minutes until the flour is lightly browned.<br/>Slowly whisk in the chicken broth and milk, bringing the mixture to a simmer until it thickens, about 5-7 minutes.<br/>Stir in the cooked chicken, frozen peas and carrots, frozen corn, dried thyme, dried rosemary, salt, and pepper. Remove from heat.<br/>Assemble the Pie:<br/><br/>Preheat the oven to 425°F (220°C).<br/>Roll out one disk of the dough on a floured surface to fit the bottom and sides of a 9-inch pie dish. Carefully transfer the dough to the pie dish.<br/>Pour the chicken filling into the prepared crust.<br/>Roll out the second disk of dough and place it over the filling. Trim any excess dough and crimp the edges to seal. Cut a few small slits in the top crust to allow steam to escape.<br/>Brush the top crust with the beaten egg for a golden finish.<br/>Bake the Pie:<br/><br/>Place the pie on a baking sheet to catch any drips and bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.<br/>Allow the pie to cool for a few minutes before serving.<br/>Enjoy your homemade chicken pot pie, a comforting and hearty dish perfect for any occasion!
⏲ 4:2 ✓ 24-May-2024

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