Urooj Khurram Vlogs

Shahi Mash Ki Daal is a traditional and rich Pakistani dish, often prepared on special occasions. Here's a simple and delicious recipe for it: Ingredients: Mash daal (split black gram): 1 cups Water: 3 cup oil : 1/2 Ginger garlic paste :2 table spoon mincedGreen chilies: 3/4 finely chopped Tomatoes: 4/5medium, finely chopped Turmeric powder: 1/2 teaspoon Red chili powder: 1 teaspoon Coriander powder: 1 teaspoon Garam masala powder: 1/2 teaspoon Salt: to tasteFresh Coriander: for garnish, chopped Fresh green chilies: for garnish, Mint leaves: finely chopped Whole red chilli:3/4 optional Instructions: Prepare the Daal: Rinse the mash daal thoroughly and soak it in water for about 30 minutes. Prepare the Masala: In a separate pan, heat the oil over medium heat.Add the chopped tomatoes and fry (tomatoes and green chili grand pest).Add the ginger garlic paste whole red chilli.Sauté for another minute until they soften and the oil starts to separate. Add Spices: Add the turmeric powder, red chili powder, coriander powder, garam masala powder, and salt.Cook the mixture until the spices are well blended and the oil starts to separate from the masala. Combine Daal and Masala: Add the soak mash daal to the masala mixture.Mix well and adjust the consistency by adding more boil water if needed.Let it simmer on low heat for about 10-15 minutes, allowing the flavors to meld together add some mint leaves and cock 3/4 mint. Garnish: Garnish the Shahi Mash Ki Daal with fresh coriander and green chilies mint (if using). Serving: Serve the Shahi Mash Ki Daal hot with naan, roti, or steamed rice. Enjoy the rich and creamy flavors of this traditional dish!

Ajwain wala chicken is a flavourful Pakistani dish that incorporates the distinct taste of ajwain (carom seeds). Here's a simple recipe to make it: Ingredients: 500 grams chicken (bone-in or boneless, as per preference) 2 tablespoons ajwain (carom seeds) 2 tablespoons yogurt1 3/4 tomatoes 2-3 green chilies, slit 1 tablespoon ginger-garlic paste 1 teaspoon turmeric powder 1 teaspoon red chili powder 1 teaspoon garam masala 1 teaspoon coriander powder 2-3 tablespoons oil Salt to taste Fresh coriander leaves for garnish Instructions: 1.Prepare the Marinade: In a blender, add the tomatoes, green chilies, and yogurt. Blend to make a smooth paste. 2.Marinate the Chicken: In a large bowl, add the chicken pieces. Pour the tomato-green chili-yogurt paste over the chicken.Mix well to ensure the chicken is evenly coated with the marinade.Let it marinate for 30 minutes. 3.Cook the Chicken: Heat oil in a pan over medium heat.Add the marinated chicken along with the marinade to the pan.Add ginger-garlic paste and all the spices (turmeric powder, red chili powder, garam masala, coriander powder, and salt).Cook on medium-high heat for 5-7 minutes until the chicken starts to brown. 4.Add Ajwain: When the water from the chicken starts to dry up, add the ajwain (carom seeds).Stir well to mix the ajwain with the chicken. 5.Finish Cooking: Continue to cook the chicken until the oil starts to separate from the masala.Add 3-4 green chilies on top of the chicken.Cover and let it simmer (dum) for 3 minutes. Garnish with fresh coriander leaves before serving.Serving:Serve the Ajwain wala chicken hot with naan, roti, or rice. Enjoy!

Ingredients: Minced meat (Keema): 500 grams Bitter gourd (Karela):250grams Onions: 2 medium-sized (finely chopped) Tomatoes: 2 medium-sized (finely chopped) Green chilies: 4-5 (finely chopped) Garlic: 4-5 cloves (minced) Ginger garlic paste 2 table spoon Red chili powder: 1 table spoon Turmeric powder: 1/2 teaspoon Coriander powder: 1 teaspoon Garam masala powder:1/2 teaspoon Salt: to taste Oil:1/2 cup Fresh coriander: for garnish Lemon:2 table spoon Instructions: First, peel and remove the seeds from the bitter gourd and cut them into thin slices. Sprinkle them with salt and let them sit for half an hour to remove the bitterness. Rinse thoroughly and squeeze out the excess water.Heat oil in a pan and fry the bitter gourd until they turn golden brown.add onion and fry until they turn golden.Add tomatoes and fry until they turn soft and fry and add green chilli. Add the minced meat (keema) to the pan and cook until it changes color and is well brown.Add red chilli powder, turmeric powder, coriander powder, and salt. Mix well and cook on medium heat until the tomatoes become soft and the oil starts to separate. Add the bitter gourd slices to the mixture, mix well, and cook on medium heat until both the bitter gourd and minced meat are tender and the oil separates. Sprinkle garam masala powder, mix well, and cook for another 2-3 minutes.Turn off the heat and garnish with fresh coriander and lemon juice. Karelay Keema is ready to be served. Enjoy it hot with naan or chapati.

1kg chicken 3-4 tomatoes 3 potatos 3 green chilli 1onion Gingar garlic paste Oil Green coriander Red chilli powder Salt cumin seeds, coriander powder karahi masala turmeric powder Ground garam masala Introduction: We will take a pan and heat oil in it, then add tomatoes and fry them.Now add garlic-ginger paste and chicken to it, and fry them as well.Now add all the spices to it.then add onion and fries and cook.Now sauté it, then add onions and fries. Pour in half a cup of water and cook until the fries are tender. Then add green chilies and coriander, and cook well until the oil separates. Delicious fries chicken is ready. Enjoy!

kaali daal(brown lentil) and boiled rice. Very easy and best comfort food.

Aloo ka paratha is a popular Indian flatbread stuffed with a spiced potato filling. It's enjoyed as a breakfast dish or a hearty snack. Here’s a simple recipe to make it at home Ingredients: For the Dough: 2 cups whole wheat flour Water as needed 1 tsp salt 1 tbsp oil For the Potato Filling: 3-4 medium-sized potatoes, boiled and mashed 1-2 green chilies, finely chopped (optional) 2 small onion, finely chopped 2 tbsp fresh corriander leaves, chopped 1 tsp cumin seeds 2 tsp chaat misala Salt to taste 1 tsp red chili flakes 1 tsp coriander powder For Cooking: Ghee or oil Instructions: Prepare the Dough: In a large bowl, mix the whole wheat flour, salt, and oil. Gradually add water and knead into a soft dough. Cover with a damp cloth and set aside for at least 30 minutes. Prepare the Potato Filling: In a bowl, mix the mashed potatoes with all the ingredients described above in the potato filling section. Ensure the mixture is well combined and lump-free. Assemble the Parathas: Divide the dough into small balls (slightly larger than a golf ball).Roll each ball into a small disc using a rolling pin.Place a spoonful of the potato filling in the center of the disc.Bring the edges of the disc together to enclose the filling completely, forming a ball again.Flatten the stuffed ball gently and roll it out carefully into a paratha, about 6-8 inches in diameter. Be gentle to avoid the filling from spilling out. Cook the Parathas: Heat a tawa or a griddle over medium heat.Place the rolled paratha on the hot tawa. Cook for a minute or until small bubbles start to appear. Flip it over.Apply a little ghee or oil on the cooked side and flip again.Apply ghee or oil on the other side and cook until both sides are golden brown and crisp.Repeat with the remaining dough and filling. Serve:Serve hot with butter, yogurt, pickle, or a chutney of your choice. Enjoy your delicious homemade aloo ka parathas!

Kari ki chatni, often referred to as "Kairi ki Chutney" or "Raw Mango Chutney," is a popular condiment in Indian cuisine, especially enjoyed during the summer season when raw mangoes are plentiful. Here is a simple recipe to make this tangy and flavorful chutney: Ingredients: 1 medium-sized raw mango (kairi), peeled and chopped 2 tomatoes 1 lemon 1/2 cup fresh coriander leaves 1/4 cup fresh mint leaves 2-3 green chilies (adjust according to your spice preference) 1-2 cloves of garlic 1 teaspoon roasted cumin powder Salt to taste Red chilli flakes Water as needed Instructions: Preparation: Start by washing and roughly chopping the coriander leaves and mint leaves. Peel the raw mango and chop it into small pieces. Blending: In a blender or food processor, combine the chopped raw mango, coriander leaves, mint leaves, green chilies, tomatoes, and garlic. Add a little water to help with the blending process. Seasoning: Add the roasted cumin powder and salt to the blender. Blend all the ingredients into a smooth paste. You can adjust the consistency by adding more water if needed. Adjusting Flavor: Taste the chutney and adjust the salt, or red chili flakes and lemon juice according to your preference. Serving: Transfer the chutney to a serving bowl. You can garnish it with a few coriander leaves or a sprinkle of roasted cumin powder. Tips: Storage: This chutney can be stored in an airtight container in the refrigerator for up to a week. Variation: You can add a few teaspoons of lemon juice to enhance the tanginess. Serving Suggestions: Kari ki chatni goes well with samosas, pakoras, sandwiches, or as a side with any Indian meal. Enjoy this tangy and refreshing chutney as a flavorful accompaniment to your meals!

Unboxing my new dress and sharing some party outfit ideas in todays vlog.Please like, share and follow for more videos

Chicken Biryani is a flavourful and aromatic dish that combines spiced chicken with fragrant basmati rice. Here’s a recipe to make a delicious Chicken Biryani at home: Ingredients: For the Chicken Marinade: 1 kg chicken (cut into pieces) 1 cup yogurt 2 tablespoons ginger-garlic paste 1 teaspoon turmeric powder 2 teaspoons red chili powder 1 teaspoon garam masala Salt to taste Juice of 1 lemon For the rice: 2 cups basmati rice 4 cups water 4-5 cloves 2-3 cardamom pods 1 cinnamon stick 2 bay leaves Salt to taste For biryani masala: 4 large onions, thinly sliced 4 large potatoes, cut in 4 pieces 6 large tomatoes diced 3-4 chopped green chilies salt1 tablespoon 1 tablespoon ginger-garlic paste 1/2 cup fresh mint leaves chopped 1/2 cup fresh coriander leaves chopped 4 tablespoon oil 1 teaspoon cumin seeds 1 teaspoon coriander powder 1 teaspoon cumin powder 1 teaspoon garam masala A pinch of saffron (optional) 2 tablespoons warm milk (for saffron) Fried onions (for garnish) Fresh coriander and mint leaves(for garnish) Instructions: Marinating the Chicken:I n a large bowl add all the spices given in ingrediant section above and mix them well.Add the chicken pieces to the marinade, ensuring they are well coated.Cover and refrigerate for at least 1 hour, preferably overnight for best results. Preparing the Rice: Rinse the basmati rice under cold water until the water runs clear.In a large pot, bring water to a boil with cloves, cardamom pods, cinnamon stick, bay leaves, and salt, lemon and oil.Add the rinsed rice and cook until the rice is 70% cooked (it should still have a bite to it). Drain and set aside. Making the Biryani Masala: Heat oil in a large, heavy-bottomed pot. Add onion and let them golden fry. Remove half of the onions and set aside for garnish. Add tha patato let them fry.Add the ginger-garlic paste and green chilies. Sauté for a couple of minutes until fragrant.Add the grand tomatoes, coriander powder, and cumin powder. Cook until the tomatoes are soft and oil starts to separate.Add the marinated chicken to the pot. Cook on medium heat until the chicken is cooked through and the oil separates from the masala. Layer half of the partially cooked rice over the chicken. Sprinkle half of the chopped mint and coriander leaves.Add the remaining rice on top. Sprinkle the rest of the mint and coriander leaves, and the fried onions set aside earlier.If using saffron, soak it in warm milk for a few minutes and then drizzle over the rice.Cover the pot tightly with a lid or aluminum foil to seal in the steam. Place a heavy tawa (griddle) on the stove and heat it on medium flame.Put the sealed pot on the tawa and reduce the heat to low. Cook for 25-30 minutes to allow the flavours to meld together.Alternatively, you can bake the sealed pot in a preheated oven at 180°C (350°F) for 20-25 minutes. Serving:Gently fluff the rice with a fork, ensuring not to break the grains.Serve the biryani hot, garnished with fresh coriander, mint leaves, and fried onions.Accompany with raita, pickle, and a salad for a complete meal.Enjoy your homemade Chicken Biryani!

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Channa maash daal aur hari mirch wala chicken bohat hi maze daar aur aasan dishes hain aur meri personal favourite bhi. Aap bhi in dono recipes ko zaroor banayey ga aur comment mein batana aapko meri yey dono asaan si recipes kaisi lagi..

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Yeh rahi Tamatar wala Gosht ki asaan recipe: Ajza (Ingrediants): - 500g gosht (beef ya mutton), tukro mein kaat kar - 4-5 tamatar, kaat kar - 5-6 hari mirch, chira kar - 1 tablespoon adrak-lehsan ka paste - 1 teaspoon zeera - 1 teaspoon dhania powder - 1/2 teaspoon haldi powder - 1/2 teaspoon lal mirch powder - 1/2 teaspoon garam masala powder - Namak hasb-e-zaiqa - 2-3 tablespoons cooking oil - Taaza dhaniya patte garnish ke liye - dahi adha bowl -2 lemon 🍋 Tariqa (process): 1. Tamatar aur hari Mirch aur dhaniyan blend kar lain gay. 2. Ab sara tamatar paste cooking pot ya karahi main Dal kar us main ginger garlic paste aur saray masalay dal kar gosht galnay rakh dain. 3. Gosht galnay pay is main app oil dal kar dahi dalain gay aur bhune lain gay. 4. Ab is main lemon juice dalain gay aur oil alag honay tak bhune lain gay. Mazedaar tamatar wala gosht tayar hay enjoy!

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Hi friends, please try this recipe and enjoy this yummy comfort food!

Hello everyone, ya mere style say bana achari keema umeed hay aap ko zaroor pasand aye ga!

Hi everyone hope you like my today’s vlog. thanks for watching!

Minhaj ki birthday party and my breakfast routine

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Easy baingan bharta recipe for you!