How To Make Mutten karahi And Turkish Delight Recipes In home Easy And fast

Mutten karahi   Ingredients: 500 grams of chopped lamb 1 teaspoon powdered salt 1/2 gm powder 3 tablespoons lime juice 3 cloves garlic 1/2 teaspoon cumin seeds 3 scam 1/2 bay leaf 3 tablespoons dipped in poppy seeds 1 cup of sunflower oil 3/4 grams of ground yogurt (curd) 1/2 teaspoon red pepper 1/2 inch ginger 1 chopped onion 1/4 inches cinnamon 4 green cardamom salt as needed Directions: Mutton Korma is a delicious lamb meal, which can be prepared at home using ingredients that are readily available in your kitchen. Here's how to put one together for use with your favorite food. Wash and remove the lamb pieces under running cold water. Now add the mutton slices to a deep pan with 1/2 to 1 cup of water and a pinch of salt. Boil and reduce the flame. Now, mix the poppy seeds dipped in water. Step 2 Dry the spices Bake until meat is 60% cooked and when done, turn off the heat. Take a pan and wipe and fry all the ingredients for a few minutes. Transfer the fried

How To Make Truffle Cheese Cake In Home, Yummy Recipes,

 Truffle  cheese   cake


1      1/4 cups graham cracker crumbs 1/4 cup white sugar

2         teaspoons ground cinnamon 1/3 cup butter, melted

2 (10 ounce) packages frozen sweetened sliced strawberries, thawed and drained

1 tablespoon cornstarch


3 (8 ounce) packages cream cheese, softened

1 (14 ounce) can sweetened condensed milk

1/4 cup lemon juice


1/2 teaspoon vanilla extract 3 eggs

1 tablespoon salt (optional)


1 tablespoon water (optional)


1.     Combine graham cracker crumbs, sugar, cinnamon, and butter in a bowl. Press onto the bottom of an ungreased 9-inch springform pan. Refrigerate for 30 minutes.


2.        Preheat oven to 300 degrees F (150 degrees C).

3.        Place strawberries and cornstarch into a

blender. Cover and puree until smooth. Pour strawberry sauce into a saucepan.


4.         Bring to a boil over high heat. Boil and stir until sauce is thick and shiny, about 2 minutes. Set aside 1/3 cup strawberry sauce; cool. Cover and refrigerate remaining sauce for serving.

5.   Beat cream cheese in a mixing bowl with an

electric mixer until light and fluffy; gradually beat in condensed milk. Mix in lemon juice and vanilla extract, then beat in eggs on low speed until just combined. Pour half of cream cheese mixture over crust; drop half of reserved strawberry sauce by 1/2 teaspoonfuls on cream cheese layer. Carefully spoon remaining cream cheese mixture over sauce; drop remaining strawberry sauce by 1/2 teaspoonfuls on top. Cut through top layer only with a knife to swirl strawberry sauce.


6.         Bake in preheated oven until center is almost set, 45 to 50 minutes. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate 

overnight. Serve reserved strawberry sauce with cheesecake. If the sauce it too thick, stir in water.







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