Chatoraa Baabu

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IT IS ALL ABOUT EXPLORING FOOD OF VARIOUS CULTURE & REGION - NEW FOOD/NEW TASTE WITH NEW STYLE OF COOKING...
BIENG FOODY MEANS CHATORAA.....AND YES IM PROUD TO BE ONE OF THEM
WELCOME TO CHATORAA BAABU ...

Tandoori Chicken Momos 🥟 Amazing Taste Big In Size - Must Try This Out At Laxmi Nagar
26/07/2021

Tandoori Chicken Momos 🥟 Amazing Taste
Big In Size - Must Try This Out At Laxmi Nagar

Afghani Tandoori Chicken 🐔..
26/07/2021

Afghani Tandoori Chicken 🐔..

Chicken 🐔 In Curd and Butter...
26/07/2021

Chicken 🐔 In Curd and Butter...

26/07/2021

Ingredients 1 kg Chicken 3 Medium Size Onions 🧅 5 Medium Size Tomatoes 🍅 Green Chillies As Per Taste Proof Herbs - Cloves + Cardamom + Black Cardamom + Bayleaf + Cinnamon + Nut Meg Lemon Juice 1 Spoon Salt & Spices As Per Taste

13/07/2021

Ingredients- Suji + Curd + Onion + Tomato + Capsicum + Seasoning + Olive Oil
Served Hot With Chutney & Catchup

Home Made Tasty Aata Seviyaan Ingredients Pinch of Olive Oil + Tomato’s + Onions + Seasoning As Per Taste + Seviyaan Aft...
07/07/2021

Home Made Tasty Aata Seviyaan

Ingredients
Pinch of Olive Oil + Tomato’s + Onions + Seasoning As Per Taste + Seviyaan After Water Boiled

IngredientsFor the Lamb:4.4-pound (2 kg-) trimmed leg of lamb (see below for directions)For the Marinade:1 pound (1/2...
02/04/2021



Ingredients
For the Lamb:
4.4-pound (2 kg-) trimmed leg of lamb (see below for directions)
For the Marinade:
1 pound (1/2 kg) onions (cut into quarters)
1.77 ounces (50 g) almonds
3 green chilies
2 tablespoons garlic paste
1 tablespoon ginger paste
17.64 ounces (500 g) unsweetened plain yogurt
2 tablespoons cumin
3 tablespoon coriander
1/2 teaspoon red chili powder
1 teaspoon garam masala
Salt to taste
5 tablespoons neutral oil such as vegetable, canola or sunflower
8 to 10 whole cloves
15 pods green cardamom
2 (1-inch) sticks cinnamon
12 to 15 black peppercorns
Garnish: 1/3 cup raw slivered almonds

Steps to Make It
Prepare the Lamb
Trim all the fat off the leg of lamb. Using a sharp, pointed knife, remove any sinew (which looks like a thin, almost transparent film on parts of the meat).

Alternatively, have your butcher do this for you. If the leg will be too large for your pans or your oven, ask the butcher to cut it into two pieces.

Use a sharp knife to cut deep slashes all over the meat. This allows the marinade to pe*****te the meat and makes for a seriously well-flavored leg of lamb.

Place the meat in the center of a well-greased baking dish or pan.

Marinate the Meat
Place the quartered onions, almonds, green chilies, and garlic and ginger pastes into a food processor and grind into a smooth, thick paste, only adding water while grinding if absolutely necessary.

In a separate bowl whisk the yogurt until smooth and then mix it with the paste you just made.

Add the cumin, coriander, red chili powder, and garam masala to the yogurt and mix to blend well.

Now add the onion-almond paste and mix everything until completely combined.

Pour this marinade all over the meat and use your hands to rub the marinade into the meat, pushing it into the slashes you cut on the surface of the leg. Make sure all of the meat is well covered with the marinade.

Cover the baking dish with plastic wrap or foil and refrigerate for 24 hours.
Roast the Lamb
Remove the marinated leg of lamb from the refrigerator and keep out to warm up to room temperature.
Heat the oven to 400 F (200 C/Gas Mark

Mutton Kakori Kebab Kakori Kebabs RecipeTotal Time1h 15mPrep Time15 mCalories445Kakori Kebabs is a delicious Mughlai ...
02/04/2021


Mutton Kakori Kebab

Kakori Kebabs Recipe

Total Time1h 15mPrep Time15 mCalories445

Kakori Kebabs is a delicious Mughlai recipe which is prepared with mutton, onions and lots of spices. These kebabs are so soft and succulent that they melt in your mouth right away. This dish is easy to cook and high on fibre. This indulgent kebab is preapred during special festivals and occasions. Serve this mouth-watering delicacy as a snack or an appetizer on game nights, buffet, kitty parties, picnic and high tea and impress your loved ones. Garnish this delicacy with chaat masala to give them more tangy flavour.

Ingredients of Kakori Kebabs

5 Servings
400 gm mutton
2 egg
1/4 teaspoon cinnamon
5 tablespoon ghee
1/2 cup kabuli chana
water as required
For Marination
2 cup onion
1 teaspoon mace
2 powdered black cardamom
3 tablespoon papaya
3 tablespoon coriander leaves
salt as required
1 teaspoon ginger paste
1/2 teaspoon nutmeg
2 teaspoon cumin seeds
5 clove
5 green chilli
1/2 teaspoon powdered black pepper
1 teaspoon garlic paste
For Garnishing
2 tablespoon chaat masala

How to make Kakori Kebabs
Step 1 Wash the mutton
To prepare this recipe, wash mutton under running water and put it in a pressure cooker. Pour water in it and boil mutton. On the other hand, place coriander leaves, green chillies and papaya over a chopping board and chop them. Also, grate nutmeg and thinly slice onions.

Step 2 Mince the meat and mix it with other ingredients
Next, mince the boiled mutton using a mincer. Also, put roasted chana and cinnamon into a grinder and grind them well.

Step 3 Cook the onions
Now, place a frying pan over medium flame and add ghee in it. Once heated, add thinly sliced onions into the pan and fry them until brown in colour.

Step 4 Mix spices to the meat mixture
Next, take a bowl and minced mutton, ginger paste, garlic paste, salt, black pepper, coriander leaves, green chillies, papaya, cloves, powdered black cardamoms, cumin seeds, mace, grated nutmeg and fried onions in it. Mix them well and keep the marinated mixture for 2-3 h

Amazing Tandoori Chicken Momos - New Style - New Taste - New Shape
02/04/2021


Amazing Tandoori Chicken Momos - New Style - New Taste - New Shape

Chole Kulche Wrap .... at CP Delhi #फ़ूदलवर #फूडी
20/03/2021

Chole Kulche Wrap .... at CP Delhi
#फ़ूदलवर #फूडी

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Laxmi Nagar
110092

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