Gewürze

[vc_row][vc_column][vc_column_text animation_delay="0"] RECIPE : Chaat [/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_column_text animation_delay="0"] Ingredient’s (as per 50 grams)  [/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][et_gap element_id="926387" element_css=".et-gap-926387 {height:32px;}"][/vc_column][/vc_row][vc_row][vc_column][vc_column_text] [/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width="1/5"][vc_column_text animation_delay="0"] Chickpeas 1 cup / 200g  [/vc_column_text][/vc_column][vc_column width="1/5"][vc_column_text animation_delay="0"] Potatoes 3 cups peeled & boiled  [/vc_column_text][/vc_column][vc_column width="1/5"][vc_column_text animation_delay="0"] Onion 1 cup finely diced [/vc_column_text][/vc_column][vc_column width="1/5"][vc_column_text animation_delay="0"] Green Chillies 3-4 finely sliced [/vc_column_text][/vc_column][vc_column width="1/5"][vc_column_text animation_delay="0"] Lemon Juice 3-4 tablespoons [/vc_column_text][/vc_column][/vc_row][vc_row element_id="611800" css=".vc_custom_1650552868062{margin-top: 20px !important;}"][vc_column width="1/4"][vc_column_text animation_delay="0"] Fresh Coriander 2-3 tablespoons leaves  [/vc_column_text][/vc_column][vc_column width="1/4"][vc_column_text animation_delay="0"] Tamarind ½-1 cup  [/vc_column_text][/vc_column][vc_column width="1/4"][vc_column_text animation_delay="0"] Papri 1 cup crushed [/vc_column_text][/vc_column][vc_column width="1/4"][vc_column_text animation_delay="0"] Shan Chana Chaat Masala 3-4 tablespoons [/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][et_gap element_id="926387" element_css=".et-gap-926387 {height:32px;}"][/vc_column][/vc_row][vc_row][vc_column][vc_column_text animation_delay="0"] How to cook : Combine Dal Mash and Rice (without water), Baking Soda, Onion Paste, Ginger Paste, Garlic Paste, salt and grind in blender to a course batter. Mix fresh Coriander and Green chilies. Take a tablespoon of batter and drop into hot oil. Fry on medium heat until golden. Remove, cool and add to a bowl of water. Mix Sugar in yogurt and spread half in a dish. Place the soaked dumpling on it and pour the remaining yogurt over it. :) :) :) :) Enjoy this mouth watering and yummy evening snack with your favourite drink :) :) :) :)  [/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_column_text][/vc_column_text][/vc_column][/vc_row]

[vc_row][vc_column][vc_column_text animation_delay="0"] RECIPE : Chana Chaat [/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_column_text animation_delay="0"] INGREDIENT REQUIRED (as per 50 grams) [/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][et_gap element_id="926387" element_css=".et-gap-926387 {height:32px;}"][/vc_column][/vc_row][vc_row][vc_column][vc_column_text] [/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width="1/4"][vc_column_text animation_delay="0"]  Chickpeas 1 cup / 200g  [/vc_column_text][/vc_column][vc_column width="1/4"][vc_column_text animation_delay="0"] Potatoes 3 cups peeled & boiled [/vc_column_text][/vc_column][vc_column width="1/4"][vc_column_text animation_delay="0"] Onion 1 cup finely diced [/vc_column_text][/vc_column][vc_column width="1/4"][vc_column_text animation_delay="0"] Green Chillies 3-4 finely sliced [/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width="1/5"][vc_column_text animation_delay="0"] Lemon Juice 3-4 tablespoons [/vc_column_text][/vc_column][vc_column width="1/5"][vc_column_text animation_delay="0"] Fresh Coriander 2-3 tablespoons leaves [/vc_column_text][/vc_column][vc_column width="1/5"][vc_column_text animation_delay="0"] Tamarind ½-1 cup [/vc_column_text][/vc_column][vc_column width="1/5"][vc_column_text animation_delay="0"] Papri 1 cup crushed [/vc_column_text][/vc_column][vc_column width="1/5"][vc_column_text animation_delay="0"] Shan Chana Chaat Masala 3-4 tablespoons [/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][et_gap element_id="926387" element_css=".et-gap-926387 {height:32px;}"][/vc_column][/vc_row][vc_row][vc_column][vc_column_text animation_delay="0"] How to cook : Boil chickpeas in 10 cups water for 2 hours then, at that point, add 1 teaspoon baking pop and bubble for 10 minutes. Join all the above things except papri. Blend well. Present with papri on top of each serving. :) :) :) :) Tastes extremely delicious and gives traditional chana chat experience at home :) :) :) :)  [/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_column_text][/vc_column_text][/vc_column][/vc_row]

[vc_row][vc_column][vc_column_text animation_delay="0"] RECIPE : Chana Masala [/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_column_text animation_delay="0"] Ingredient’s Required (as per 100 grams)  [/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][et_gap element_id="926387" element_css=".et-gap-926387 {height:32px;}"][/vc_column][/vc_row][vc_row][vc_column][vc_column_text] [/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width="1/4"][vc_column_text animation_delay="0"] Chickpeas 1 cup heapfull / 250g Soaked for 2-3 hours  [/vc_column_text][/vc_column][vc_column width="1/4"][vc_column_text animation_delay="0"] Onion 1 small / 100g finely diced  [/vc_column_text][/vc_column][vc_column width="1/4"][vc_column_text animation_delay="0"] Oil/Ghee ½ -1 cup [/vc_column_text][/vc_column][vc_column width="1/4"][vc_column_text animation_delay="0"] Shan Chana Masala Mix 3 leveled tablespoons/ 25g [/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][et_gap element_id="926387" element_css=".et-gap-926387 {height:32px;}"][/vc_column][/vc_row][vc_row][vc_column][vc_column_text animation_delay="0"] How to cook : Boil soaked chana in 8 cups of water for 2-3 hours on low heat. Add Shan Chana Masala Mix and cook on low flame for about 40-45 minutes. Warm ghee/butter/oil and fry the onion until golden brown. Add the boiled chickpeas. Cook until oil separates from the chanas. Garnish with Coriander and serve with Naan/Rice. :) :) :) :) Tastes extremely delicious and gives traditional chana curry taste :) :) :) :)  [/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_column_text][/vc_column_text][/vc_column][/vc_row]

How to cook Chapli Kabab:Prepare the Meat Mixture: Combine ground meat (beef or lamb) with Shan Chapli Kabab Masala, finely chopped onions, green chilies, and fresh coriander leaves. Add ginger-garlic paste, crushed tomatoes, and one beaten egg to the mixture. Mix thoroughly to ensure the spices are evenly distributed.Rest the Mixture: Allow the meat mixture to rest for 30 minutes to an hour. This helps the flavors to blend and makes the kababs easier to shape.Shape the Kababs: Take a small portion of the mixture and flatten it into a round patty (about 1/2 inch thick) using your hands. Repeat this process with the remaining mixture.Cook the Kababs: Heat oil in a frying pan over medium flame. Fry the patties for 3-4 minutes on each side or until they are cooked through and golden brown.Serve: Once cooked, remove the kababs from the pan and drain excess oil on paper towels. Serve hot with naan, raita, and salad.😊😊😊😊 Enjoy the authentic taste of Chapli Kababs with a perfect blend of spices at home 😊😊😊😊

[vc_row][vc_column][vc_column_text animation_delay="0"] RECIPE : Meat Korma [/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_column_text animation_delay="0"] Ingredient’s Required (as per 50 grams)  [/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][et_gap element_id="926387" element_css=".et-gap-926387 {height:32px;}"][/vc_column][/vc_row][vc_row][vc_column][vc_column_text] [/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width="1/6"][vc_column_text animation_delay="0"] Meat with Bones 1 kg /2.2 lbs small portions  [/vc_column_text][/vc_column][vc_column width="1/6"][vc_column_text animation_delay="0"] Onions 3 medium / 300g finely sliced  [/vc_column_text][/vc_column][vc_column width="1/6"][vc_column_text animation_delay="0"] Plain Yogurt 1 ½ cups / 300g whipped [/vc_column_text][/vc_column][vc_column width="1/6"][vc_column_text animation_delay="0"] Ginger Julienne 2-3 tablespoons [/vc_column_text][/vc_column][vc_column width="1/6"][vc_column_text animation_delay="0"] Oil/ Ghee 1 cup / 175 ml [/vc_column_text][/vc_column][vc_column width="1/6"][vc_column_text animation_delay="0"] Shan Korma Mix 1 packet mix in ½ cup water [/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][et_gap element_id="926387" element_css=".et-gap-926387 {height:32px;}"][/vc_column][/vc_row][vc_row][vc_column][vc_column_text animation_delay="0"] How to cook : Warm oil, stir fry onions until light brown, Seperate from oil and squash it. Add meat, yogurt and Shan Korma Mix to the same oil. Cover and cook on low flame for 20-30 minutes. Add julienne ginger and ½-1 cup water to make sauce/gravy. Cover and cook on low flame until meat is delicate. Mix in squashed onions. Cover and cook on low flame for 5-10 minutes. :) :) :) :) Tastes extremely delicious and gives traditional taste of divine korma at home :) :) :) :)  [/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_column_text][/vc_column_text][/vc_column][/vc_row]

[vc_row][vc_column][vc_column_text animation_delay="0"] RECIPE : Lahori Fish [/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_column_text animation_delay="0"] Ingredient’s Required (as per 100 grams)  [/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][et_gap element_id="926387" element_css=".et-gap-926387 {height:32px;}"][/vc_column][/vc_row][vc_row][vc_column][vc_column_text] [/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width="1/3"][vc_column_text animation_delay="0"] Fish 1 kg Boneless slices/fillets  [/vc_column_text][/vc_column][vc_column width="1/3"][vc_column_text animation_delay="0"] Cooking Oil 2-3 cups/500ml  [/vc_column_text][/vc_column][vc_column width="1/3"][vc_column_text animation_delay="0"] Shan Lahori Fish Mix 1 packet [/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][et_gap element_id="926387" element_css=".et-gap-926387 {height:32px;}"][/vc_column][/vc_row][vc_row][vc_column][vc_column_text animation_delay="0"] How to cook : Mix half cup of water in Shan Lahori Fish Mix and make a smooth batter. Apply on fish. Deep fry fish until golden and crisp. Serve hot by garnishing with some onions and lemon juice on the top of the fish. :) :) :) :) Tastes extremely delicious and gives traditional lahori fried fish at home :) :) :) :)  [/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_column_text][/vc_column_text][/vc_column][/vc_row]

[vc_row][vc_column][vc_column_text animation_delay="0"] RECIPE : Mutton Biriyani [/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_column_text animation_delay="0"] INGREDIENT REQUIRED   [/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][et_gap element_id="926387" element_css=".et-gap-926387 {height:32px;}"][/vc_column][/vc_row][vc_row][vc_column][vc_column_text] [/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width="1/6"][vc_column_text animation_delay="0"] Meat 750g meat on bone  [/vc_column_text][/vc_column][vc_column width="1/6"][vc_column_text animation_delay="0"] Rice Basmati 750g washed & soaked [/vc_column_text][/vc_column][vc_column width="1/6"][vc_column_text animation_delay="0"] Onions 3-4 medium / 400g [/vc_column_text][/vc_column][vc_column width="1/6"][vc_column_text animation_delay="0"] Potatoes 2 medium / 250g [/vc_column_text][/vc_column][vc_column width="1/6"][vc_column_text animation_delay="0"] Tomatoes 4 medium / 300g diced [/vc_column_text][/vc_column][vc_column width="1/6"][vc_column_text animation_delay="0"] Plain Yogurt 1¼ cups / 250g whipped [/vc_column_text][/vc_column][/vc_row][vc_row element_id="435328" css=".vc_custom_1650608063070{margin-top: 30px !important;}"][vc_column width="1/6"][vc_column_text animation_delay="0"] Garlic Paste 3 tablespoons  [/vc_column_text][/vc_column][vc_column width="1/6"][vc_column_text animation_delay="0"] Ginger Paste 2 tablespoons  [/vc_column_text][/vc_column][vc_column width="1/6"][vc_column_text animation_delay="0"] Green Chilies 10 medium / large whole [/vc_column_text][/vc_column][vc_column width="1/6"][vc_column_text animation_delay="0"] Lemon Juice 3-4 tablespoons / 2 lemons [/vc_column_text][/vc_column][vc_column width="1/6"][vc_column_text animation_delay="0"] Oil/Ghee 1 ½ cup / 250ml [/vc_column_text][/vc_column][vc_column width="1/6"][vc_column_text animation_delay="0"] Shan Memoni Biryani 1 packet [/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][et_gap element_id="926387" element_css=".et-gap-926387 {height:32px;}"][/vc_column][/vc_row][vc_row][vc_column][vc_column_text animation_delay="0"] How to cook : Warm a cup of ghee/oil and cook onions until light golden brown. Combine meat, garlic, ginger and cook for a minute. Add Shan Memoni Mutton Biryani masala and cook for another 5-6 minutes. Combine 3-4 cups water, yogurt and potatoes. Cover and cook on low flame until the meat becomes soft. Combine tomatoes, green chilies and lemon juice. Mix and remove from flame. Add soaked rice in 3 litres of water and a little salt and cook until 75% cooked. Drain any water left. Layer 75% boiled rice in a pot and add cooked meat curry over it. Then add the remaining rice over the meat curry. Place the lid and cook on low flame for 10 minutes. Warm some oil/ghee and add to the dish. Mix the rice from bottom to top at few places. Place the lid and cook for 5 minutes. Garrnish with fried on ions and coriander. Serve Hot :) :) :) :) Tastes extremely delicious and gives traditional barbeque experience at home :) :) :) :)  [/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_column_text][/vc_column_text][/vc_column][/vc_row]

REZEPT : Punjabi Yakhni Pilau Erforderliche Zutaten (pro 50 Gram) Fleisch 750g Würfel mit Knochen Reis, Basmati 750g gewaschen und 30 Minuten lang einweichen Zwiebel 4 mittelgroße/400g in dünne Scheiben geschnitten Knoblauch Paste 3 Esslöffel Ingewer Paste 2 Esslöffel Öl/ Ghee 1½ Becher Punjabi Yakhni Pilau 1 Packung Wie zu kochen: In 7 Tassen Wasser Fleisch, Knoblauch, Ingwer und Shan Punjabi Yakhni Pilau Mix hinzufügen. Zugedeckt auf kleiner Flamme kochen lassen, bis das Fleisch ganz zart und weich ist. Dann das Fleisch aus der Brühe entfernen. Messen Sie die Brühe ab, so dass sie genau 6 vollen Teetassen entspricht. Wenn die Brühe zu wenig ist, Wasser hinzufügen, wenn sie zu viel ist, sieden, um sie zu verdampfen. Die Brühe durchsieben, alle Aromastoffe entfernen und entsorgen. Die Zwiebeln in heißem Ghee/Öl anbraten, bis sie sehr hell glänzen. Dann das Fleisch und die Brühe hinzufügen. Zum Kochen bringen. Das Wasser des eingeweichten Reises vollständig abgießen und unter das kochende Fleisch und die Brühe mischen. Fest zudecken und auf kleiner Flamme genau 20 Minuten ungestört kochen. Von der Flamme nehmen und das Pilau pürieren. :) :) :) :) Schmeckt sehr lecker und gibt den traditionellen Geschmack von Yakhni pilau zu Hause :) :) :) :)

[vc_row][vc_column][vc_column_text animation_delay="0"] RECIPE : Bombay Biriyani [/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_column_text animation_delay="0"] Ingredient’s [/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][et_gap element_id="926387" element_css=".et-gap-926387 {height:32px;}"][/vc_column][/vc_row][vc_row][vc_column][vc_column_text] [/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width="1/5"][vc_column_text animation_delay="0"] Meat on Bones 1 kg / 2.2 lbs (small portions)  [/vc_column_text][/vc_column][vc_column width="1/5"][vc_column_text animation_delay="0"] Rice, Basmati 750g / 3 ½  soaked  [/vc_column_text][/vc_column][vc_column width="1/5"][vc_column_text animation_delay="0"] Onions 300g / 3 medium finely sliced [/vc_column_text][/vc_column][vc_column width="1/5"][vc_column_text animation_delay="0"] Tomatoes 300g / 3-4 medium diced [/vc_column_text][/vc_column][vc_column width="1/5"][vc_column_text animation_delay="0"] Potatoes 250g / 2 medium peeled [/vc_column_text][/vc_column][/vc_row][vc_row element_id="731878" css=".vc_custom_1650553985609{margin-top: 30px !important;}"][vc_column width="1/5"][vc_column_text animation_delay="0"] Garlic Paste 2 tablespoons  [/vc_column_text][/vc_column][vc_column width="1/5"][vc_column_text animation_delay="0"] Ginger Paste 2 tablespoons  [/vc_column_text][/vc_column][vc_column width="1/5"][vc_column_text animation_delay="0"] Yogurt, Plain 200g / 1 cup whipped [/vc_column_text][/vc_column][vc_column width="1/5"][vc_column_text animation_delay="0"] Cooking Oil 175ml /1 cup [/vc_column_text][/vc_column][vc_column width="1/5"][vc_column_text animation_delay="0"] Shan Biryani Mix 1 packet mix in ½ cup water [/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][et_gap element_id="926387" element_css=".et-gap-926387 {height:32px;}"][/vc_column][/vc_row][vc_row][vc_column][vc_column_text animation_delay="0"] How to cook : Cook onions in hot oil until golden brown. Combine tomatoes and cook until oil separates. Combine meat, garlic paste, ginger paste, yogurt, potatoes and Shan SpecialSHAN Vegetable Masala . Cook for 10 minutes. Combine water (Vegetables). Place the lid and cook on low heat until meat is soft. Then increase flame and cook until oil leaves the gravy. Add soaked rice in 3 litres of water and a little salt and cook until 75% cooked. Drain any water left. Add soaked rice in 3 litres of water and a little salt and cook until 75% cooked. Drain any water left. Layer half rice in pot and add meat curry. Add remaining rice. Place the lid on pot and cook on low flame until rice is completely cooked (5-10 minutes). Mix before serving. Garnish wit fried onions and coriander leaves. Serve hot. Note : Tips: For meat, use breast, ribs & shoulder cuts. :) :) :) :) Tastes extremely delicious and gives traditional bombay biryani experience at home :) :) :) :)  [/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_column_text][/vc_column_text][/vc_column][/vc_row]