Gajar Halwa also known as carrot halwa, is a popular recipe in the Middle East and Asia, particularly during the winter months. We have made it with Khoya. It is enjoyed by many as a sweet and delicious dessert.
Video Recipe
Ingredients
Carrots - 5 kg - Gajarai
Desi Oil - 300 gram- Desi Ghee
Green Cardamom - 6 pcs - Sabaz Ilayachi
Milk - 1 Glass - Doodh
Dried Evaporated Milk - 500 gram - Khoya / Mawa
Sugar - 1 Glass - Cheeni
Raisin - As required - Mewa
Pistachio - As required - Pista
Almond without skin- As required - Badam chilkai k begair
Making
Add Desi Ghee in Cooking pot along with the Green Cardamoms, let desi ghee melt. After it is melted add the sliced and washed carrots in the pot. Do not use chinese carrots, We recommend you to use Desi Organic Carrots. Remember to add the carrots half by half while mixing them. Cover the lid of the pot for 5 mins to soften the carrots.
After opening the lid, mix the carrots again. Add one glass of milk. Cook the carrots until the water that was dispersed from carrots and the milk added gets dry. Now add 1 tbsp Desi Ghee along with a glass of sugar and mix them well.
Peshawari Mutton Chops is one of the most favorite recipe of meat lovers. The Chops / Chanp meat is really tender and the spices make it delicious.
Recipe Video
Ingredients
Mutton Chops - 1.5 kg - Bakrai ki Champ
Meat fats - .350 gram - Roghan - Charbi
Tomatoes - 8 Large Pcs - Tamatar
Ginger Garlic Paste - 1 tbsp - Lehsan adrak paste
Ginger Sliced - 1 inch pc - Kati hui Adrak
Salt - 1 tbsp - Namak
Cumin Powder - 1 tsp - Zeera Powder
Black Pepper Powder - 1 tsp - Kali mirch powder
Turmeric Powder - 1 tsp - Haldi Pwoder
Red Chili Powder - 1 pinch - Laal mirch powder
Cooking Oil - 1/3 cup - Tael
Making
Take a Fry pan and add cooking oil in it. After oil gets hot add meat in it and turn the flame to medium. It will take 2 to 3 minutes for the meat to change the color, when it does then change its side to bring the same color on the other side. Keep it in this position for 5 to 7 minutes.
Mutton will disperse its own water after this process, we will dry this water by cooking it. This process will cook the meat and remove its smell. During this I added Ginger garlic paste in it that was liquified in 3 tbsp water. After adding stir it well.
Add salt and mix it well. Keep it on medium flame for 10-15 minutes so ginger garlic paste gets well cooked. Remember to stir the spoon after 5 minutes so the meat does not gets stick with the Fry Pan.
Now add Two glass of water in the fry pan and mix the meat well. After setting the meat add third glass of water so meat disappears completely in the water. Now cover the lid of the fry pan and let the meat cook for 40 to 45 minutes on medium flame. When you will open the lid the water would have been dried and the oil should be visible on the sides.
Add sliced tomatoes in the pan and to soften them, keep the pan on low flame for 10-15 minutes. If even after cooking meat for this much time does not gets well cooked then add a bit water in it and extend the cooking time.
When the tomatoes become soft peel/remove their skin with tongs and then mash all the tomatoes leaving no hard piece behind. The tomatoes should be turned in to paste. After mashing tomatoes, dry the water that tomatoes have dispersed.
Now we will add spices in the water dispersed by tomatoes and mix them well. We will stir them on heat until the water disappears and oil is visible.
Halwa Poori recipe is one of the most favorite Desi Breakfast worldwide. Halwa makes it sweet and combination of Chana Masala gives it a salty touch. Our Halwa Poori is made with Desi Ghee so even after being a heavy breakfast, it is healthy.
Blend of spices - 1 tsp - Garam Masala Nigella Seeds - 1 pinch - Kalonji Chicken Cubes - 2 cubes (As per choice- Can be skipped) Water - Pani
Ingredients of Halwa (Pudding)
Semolina - 1 cup - Suji
Sugar - 1 cup - Cheeni Cardamom - 5 pcs - Ilayachi Raisins - To Garnish - Kishmish Boiled Almonds - To Garnish - Ublai Badam Pistachio - To Garnish - Pista
Water - 2.5 cups - Pani
Ingredients of Poori
White flour - 4 cups - Maida
Salt - 1 tbsp - Namak Yogurt - 2 tbsp - Dahi Warm Water - 1 cup - Neem Garam Pani Cooking Oil - Tael
MAKING
Making Channa Masala
Put Chickpea in water overnight and do not forget to add baking powder in that water.
Next day rinse them and add these chickpea in a pressure cooker and add three glass water along with 1 tbsp salt. Pressure cook these ingredients for 10 minutes.
After 10 minutes take out a chick pea and mash it between your fingers to know if it is well cooked or not. When they are well cooked move them in a strainer and save the boiled water in kettle.
Now take a pressure cooker and put it on the stove. Add oil in it and Chopped onions. Cook the onions until they become lite brown. When the color changes add Ginger Garlic paste in it and cook until the rawness turns in to well cooked.
Now we will pressure cook it again for 10 minutes. After ten minutes my chickpea are ready. Now Garnish them with sliced Ginger and green chilies.
Making Halwa (Pudding)
First we will prepare treacle. Add water, cardamom and sugar in a kettle and put it on flame. Stir it until the sugar melts completely. After it melts keep cooking it for 3 to 4 minutes.
When the Semolina is ready then add Treacle that we prepared earlier but with great caution. Add it slowly and carefully otherwise you can have its splash that can cause burns. After adding treacle keep stirring it. Now cover it with a lid and let it rest for 2 to 3 mins on medium flame.
Open the lid now and your pudding is ready to serve. You can garnish it with almonds, pistachio and raisins. The choice on garnish is all yours.
Making Poori
Take a bowl and add white flour in it along with the salt and mix it to blend them together.
Take a cup of warm water and add two tbsp yogurt in it and mix it well. Add some of the water mixture in the flour and mix it with your hand. After the material turns a bit solid add rest of the water mixture in it.
Now if you need liquid to knead the flour, You can use simple warm water. When the white flour turns in to the dough, Grease it and cover it with lid. Give it rest for at least 10 minutes.
After 10 minutes take out the dough and put it on a clean but oil greased counter / base. Divide the dough in two pieces by cutting it with a knife. Stretch the dough on the counter and cut smaller doughs out of it. Now shape the cut piece in to a round dough piece as like a dough of Roti.
Now grease roller pin with cooking oil before rolling the Dough. Take a dough and press it with your hands then roll it under roller pin. It is better to keep the size of the Poori medium
Put the rolled dough in the preheated Oil in fry pan. Use spoon to pour preheated oil on the poori, this will make it well protuberated.
Now change the side and pour oil on the other side as well. We will make it well cooked this way.
When your poori changes it color to golden brown that means it is ready to serve.
Enjoy your Halwa Poori and Channa Masala with your family and friends. Enjoy
Beef Paya | Trotters are one of the most demanded and consumed Winter recipe. It keeps you warm and healthy. In Pakistan it is also regularly taken as breakfast. Today i am going to share the easiest way to make it but will give you taste just like you get from restaurants. You can use it for commercial purpose and sell it in your restaurant. Every one will love it.
Watch Recipe Video
Preparation time: 05 mins. Cooking time: 45 to 50 mins.
Ingredients
Beef Trotter - 1 piece sliced - Bara Paya Salt - 1 tsp - Namak Garlic - 1 bulb - Lehsan Water - 2 Glass - Pani
Tomatoes - 3 pcs - Tamatar
Onions - 2 pcs - Payaz
Garlic - 1 bulb - Lehsan
Cooking Oil - 1 cup - Tael
Ginger and Chilies for Garnish - Hari Mirch aur Adrak
Blend of spices - 1 tsp - Garam Masala
Fenugreek Powder - 1 tbsp - Kasuri Methi
Black Pepper Powder - Half tsp - Kali Mirch Powder
Preparing Beef trotters is really easy. Just take a pressure cooker and add Beef Trotters, Salt, Garlic and Water in it. Follow the quantity of first 4 ing's in the list above.
Steam cook them for 15 mins and check if it is ready. Our trotters got ready in 25 mins. Time here differs depending on the quality of the trotters. If it is well cooked then take out trotters in a bowl and let gravy stay inside.
Preparing Gravy / Soup
Now in same Pressure cooker where rest of the material from steaming trotter is left. In it Add all the dry spices in it and mix Well until it becomes smooth.
After spices become soft the oil in it will move to side of the pressure cooker. Add 1 cup cooking oil in it and cook it well. Now add Steamed trotters in it and Saute if for 5 mins.
Now Add 1.5 liter Water and Steam cook it again for 20 mins. After it your Beef Trotters are ready. Enjoy them With Naan Bread. You can garnish it with chilies and ginger as per your choice.
First soak Half Cup Pomegranate Dry seeds in water for overnight. Then next day crush them with local crusher or use blender to make paste of the seeds. Now take large Green chillies and cut them from front and clean its seeds from inside. Follow the best way in the video. After clearing seeds. Take a spoon and fill them with pomegranate paste and close them. Our Pomegranate chilies are ready.
Lady Finger / Okra
First cut the top and end of the Lady finger and slightly cut it from the middle. Then fry them in preheated cooking oil.
Take a cooking pot and add Two Table spoon cooking oil in it and heat it. Now add 1 table spoon Ginger Garlic Paste and when it becomes light brown in color, add Tomatoes and all the spices in it. Mix them well and close the lid of the pot for three minutes. After three minutes open the lid and mix them again. Now add Onions and mix them. Again close the lid for three minutes after that open and mix again. Now add ginger and close the lid for a minute and mix them.
While we were preparing the Masala, Finger Lady was ready. Now you can dish out the lady finger or put it straight in the Masala Cooking Pot. Make sure that oil does not transfer with the Okra if you are putting it directly from Frying pot. Mix it well and then add Lady Finger on it and close the lid for 2 - 3 minutes. After 2 - 3 minutes mix every thing again so the flavor of the lady finger mixes up in the chillies. Our Pomegranate Seed Chillies are ready now. You can garnish them with fresh green coriander. Enjoy.
How to make Juicy Mutton Kabab recipe by Mayelas Kitchen
Meat lovers will love these juicy mutton kabab. They are fried but are light on stomach. These kebabs are soft and juicy from inside. Just give them a try and let us know about them in comments below.
Soft from Inside Crispy from outside Juicy mutton Kabab complete step by step guide
Watch Recipe Video
Preparation time: 20 mins. Cooking time: 10 mins.
Ingredients
Mutton Mince | Bakrai ka Qeema: 750 gram Eggs | Andai: 2 eggs Green Chillies | Hari Mirch: 4 pieces Ginger | Adar: Small piece Onions | Pyaz: 3 medium size. Red Chilli Powder | Laal Mirch: Salt | Namak: 1 tablespoon Coriander Powder | Dhania Powder: 1 tablespoon Corn Flour | Makayi ka Aata: 4 tablespoon Black Pepper | Kaali Mirch Powder: 1 tablespoon Ground Spices | Garam Masala: Half teaspoon
Making
First take a chopper and Put solid materials like Eggs, Green Chillies, Ginger, Onions in it. Chop them.
Add Mince in the chopper and chop it along with the material.
Put the chopped material in other bowl. Add all the spices and mix them with hands.
Moist your hand with oil and turn material in to Kabab Shape with your hands.
Add a bit oil in fry pan and preheat it. Put Kababs in it and fry. After 3 minutes change the side.
To make kababs juicy we will add water in fry pan. Wait for water to get dry and then dish out. Kababs. Enjoy.
How to make Vegetable Pakora recipe with Chicken Taste but without chicken. Recipe by Mayelas Kitchen
Vegetable Pakora are one the most demanded treat when it is raining or weather is cold. Also it is a compulsory dish of Ramadan. It has a lot of recipes and is made with different ingredients. We will share other variety of Pakoras with you soon. The common ingredient in all Pakoras is Gram flour. It is crispy from outside and soft from inside. Every one just loves it.
A step by step complete Guide about how to make Pakoras
Watch Recipe Video
Preparation time: 15 mins Cooking time: 5-10 mins
Ingredients
Gram Flours | Basin: 2 cups. Green Chillies | Hari Mirch: 3 pieces Potatoes | Aloo: 2 medium size sliced. Onions | Pyaz: 3 pieces medium size sliced. Coriander | Dhania: Few leaves Palak | Spinach: Few Leaves Salt | Namak: 1 table spoon or as per your requirement. Sweet Soda: 1 pinch Red Chilli Powder | Laal Mirch: 1 table spoon. Red Chilli with Flakes | Daadar Laal Mirch: 1 tea spoon. Fenugreek Powder | Kasuri Methi: 2 table spoon. Cumin Powder | Zeera Powder: 1 table spoon. Turmeric Powder | Haldi: 1 table spoon. Chicken Stock Cube: 1 piece.
Making
Making Pakora is really simple. Just mix all the above mentioned materials. While mixing add water in them to turn material in to paste. Make sure Pakora material is not to thin. Always mix pakoras with your hands as they mix well and also are soft from inside when cooked.
Preheat the oil and start putting the material in them. Pakoras will be ready in 5 minutes. If you want to make them more crispy just fry a bit more as you require.
How to make Butter and Desi Ghee (Oil) at home easily and in a Cost effective way by Mayelas Kitchen
We will share with you how to make Desi-Ghee Easily at home just from the milk you use on regular basis. You will also get cream and butter from this process so make whatever you wish and enjoy.
Watch Recipe Video
Preparation Time: 15 Mins (May Differ depending on your Cream volume) Cooking Time: 20 Mins
Ingredients:
Full / Whole Fat Milk Or Cream / Malayi / Balayi - 3 Kg.
Making Cream:
We will Start from making cream from milk. If you are using cream then jump to number two.
First boil the milk and let it cool down and then take off the cream layer that comes above the milk after boiling. Store it in a container and freeze it. This is cost effective as it will make your milk healthier and will provide you Butter and Desi Ghee at the same time. We will need about 3kg of cream for 2.5kg Desi Ghee.
Making Butter
Now to make butter from cream. Remove the container from freezer and let it melt. Now put the cream in blender and add Water. Blend it. You will have water and Butter Separated. Strain the butter and store it. Your butter is ready and you can use it. But we will make desi ghee from it.
Making Desi Ghee
Add the butter in cooking pot and let it cook on low heat. Ghee will be ready in 15 to 20 minutes. Just store it in a container and enjoy.
I am a foodie. I invent and try new recipes regularly. Instead of keeping flavors limited to me, i have decided to share it with every one through my recipe blog and Youtube channel.
I make Pakistani, Indian, Yemeni, Arabic, American, British and different recipes from other parts of the world and love to share them with my viewers and readers.
Do try my recipes as i have shared them in an easy to understand way. Enjoy.
Do not forget to Like my Facebook page and subscribe my YouTube channel.
