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_red-pumpkin-stew-124-how-to-make-red-pumpkin-ishtu-recipe-124-red-pumpkin-curry-recipe-124-varun-inamdar.webp "Red Pumpkin Ishtu | How to Make Red Pumpkin Stew Recipe | Red Pumpkin Recipe | Red Pumpkin Ishtu Recipe | Kerala Red Pumpkin Ishtu | Ishtu Recipe | Kerala Ishtu | Kerala Stew Recipe | Red Pumpkin Stew Recipe | Vegetable Stew | Kerala style Red Pumpkin Stew |Vegetable Red Pumpkin Stew Recipe |How To Make Red Pumpkin Ishtu | Red Pumpkin Stew | Red Pumpkin Stew with Vegetables | Kerala Red Pumpkin Stew | Get Curried | Varun Inamdar | Kaddu ki Sabji<br/><br/>For the Stew<br/>2 tbsp Coconut Oil<br/>3 green Cardamoms<br/>8-10 Cloves<br/>1-inch Cinnamon Stick<br/>1-inch Ginger (julienned)<br/>2 Green Chilies(julienned)<br/>1 Small Red Pumpkin ( Sliced)<br/>½ ltr Coconut Milk (Thin)<br/>Salt (as required)<br/>⅛ tsp Garam Masala Powder<br/><br/>For the Tempering<br/>2 tbsp Coconut Oil<br/>1 tsp Mustard Seeds<br/>10 - 15 Curry Leaves<br/>1 Red Onions (sliced)<br/>1 cup Coconut Milk (Thick)")
⏲ 4:6 👁 2M
_bangla-garam-masala-video-song.webp "NICE Bangla tv")
_fhudi-bangali.webp "garam fhudi")
_prawn-tawa-fry-in-the-forest-124-cooking-in-nature.webp "Ingredients:-<br/>FOR MASALA MARINATION<br/>Chilli Powder<br/>Garam Masala<br/>Coriander Powder<br/>Pepper Powder<br/>Salt<br/>Garlic<br/>Ginger<br/><br/>FOR PRAWN ROAST<br/>Cooking oil<br/><br/>FOR PRAWN TAWA FRY<br/>Cooking Oil<br/>Green Chilli<br/>Onion<br/>Tomato<br/>Salt<br/>Roasted prawn<br/>water<br/><br/>#prawns #prawnfry #prawnmasala #prawn #prawnrecipe #cookingvideo #cookinginnature #forestcooking #relaxingsounds #food #recipe #recipevideo #timetocookasmr #asmrcooking #asmrcookingsounds #forestsounds #naturecooking #cookingchannel #cooking #cookingrecipes")
_rani-best-hot-songs-2022124-bangladeshi-masala-song-124-bangla-new-music-song.webp "Infinity dark")
⏲ 2 minutes 24 seconds 👁 411.6K
_full-song-imo-whatsapp-8801323330978.webp "Hotking Media")
_paneer-burger.webp "Ingredients:-<br/>FOR PANEER MASALA PREPARATION<br/>Cooking Oil - 2 Table spoon<br/>Garlic (chopped) - 4 pieces<br/>Onion (small size) - 1<br/>Capsicum (chopped) - 1/2<br/>Turmeric Powder - 1/2 T spoon<br/>Garam Masala - 1 T spoon<br/>Salt - 1 T spoon<br/>Tomato Ketchup - 1/2 Table spoon<br/>Red Chilli Sauce - 2 Table spoon<br/>Soy Sauce - 1/2 Table spoon<br/>Paneer - 100gm<br/>Cheese - 20gm<br/><br/>FOR PANEER BURGER PREPARATION<br/>Butter - 1 Table spoon<br/>Burger Bun<br/>mayonnaise<br/>Tomato slices<br/>Prepared paneer masala")
_bangla-hot-b-grade-gorom-masala---nagma.webp "banglabgrademoviesce")
_jhumka-bangla-movie-hot-song-bangla-movie-gorom-masla-hot-song.webp "BD WORLD")
_mutton-curry-in-pressure-cooker-124-124-easy-mutton-curry-124.webp "Dive into the rich and aromatic world of Indian cuisine with this one-pot mutton curry, a perfect blend of spices and flavors that promise to tantalize your taste buds. No marinating is needed, making it an ideal choice for a hearty family meal.<br/><br/>#ingredients :<br/>1.5 kg mutton, cut into pieces<br/>2 tbsp oil (for sautéing onions, ginger, and garlic)<br/>1/2 cup oil (for cooking mutton)<br/>1 cup onions, roughly chopped<br/>1 tbsp ginger paste<br/>1 tbsp garlic paste<br/>1/3 cup dry coconut, grated<br/>2 tbsp poppy seeds<br/>1 tbsp Kashmiri red chili powder<br/>1 tsp turmeric powder<br/>1 tbsp Meat/Mutton masala powder<br/>1 tsp garam masala powder<br/>1 tbsp coriander (dhania) powder<br/>Whole spices (2 bay leaves, 4-5 cloves, 2-3 green cardamoms, 1-inch cinnamon stick)<br/>Salt, to taste<br/>Water, as required<br/>Fresh coriander leaves, for garnish<br/>Fresh mint leaves, for garnish<br/>Lemon wedges, to serve<br/><br/>Recipe:<br/>1. Dry Roast Poppy Seeds: In a pressure cooker, dry roast 2 tbsp of poppy seeds until fragrant. Remove and blend into a fine paste with a little water. Set aside.<br/>2. Roast coconut and whole spices: In the same cooker, heat 2 tablespoons of oil. Add dry coconut and whole spices. Sauté until they turn slightly brown. Remove, cool, and blend into a fine paste.<br/>3. Sauté Onions with Ginger and Garlic: In the same cooker, add more oil if needed. Sauté chopped onions along with ginger and garlic paste until golden brown.<br/>4. Blend the onion, coconut, and poppy seed mixture to a fine paste.<br/>5. Prepare Mutton: In the cooker, heat 1/2 cup oil, add whole spices, and sauté. Add the mutton pieces, and cook on MEDIUM flame for 5 minutes.<br/>6. Add Spices: Stir in turmeric, Kashmiri red chili powder, and coriander powder. Cook for another 5 minutes on high with the lid on (without locking the whistle).<br/>7. Combine Pastes with Mutton: Add the onion, poppy seed, and coconut paste mixture to the mutton. Mix well.<br/>8. Seasoning and Water: Stir in garam masala and chicken masala. Adjust the consistency by adding water as needed.<br/>9. Pressure Cook: Cook until you hear 5 whistles, indicating the mutton is tender and the flavors are well blended.<br/>10. Garnish and Serve: Garnish with fresh coriander and mint leaves. Serve hot with lemon wedges on the side.<br/><br/>Tips:<br/>-Roasting: Roasting poppy seeds and coconut enhances the flavors of the curry.<br/>-Blending: Make sure to blend the roasted ingredients into a fine paste for a smooth consistency.<br/>-Cooking Mutton: Searing the mutton on high heat before adding spices helps in locking the flavors.<br/>-Water Adjustment: Add water carefully to achieve your desired curry consistency.<br/>-Serving Suggestion: This mutton curry pairs perfectly with rice or naan bread.<br/><br/>Dive into the heartwarming flavors of this exquisite mutton curry and let each spoonful take you on a journey through the essence of Indian culinary art.<br/>Thank you for joining us on this flavorful journey at Brownies to Biryani. If you loved this recipe, don't forget to like, share, and subscribe for more delicious adventures.")
⏲ 3:7 👁 5K
_item-song-b-grade-bangla-hot-masala-movie.webp "banglabgrademoviesce")
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