cooking with uzmababar

Bhuna Ghosht/Peshawri Namkeen Ghosht   Namkeen Gosht is hailing from Khyber Pakhtunkhwa and its adjoining regions; Afghanistan, the tribal belt and Central Asia, where dishes similar to our local Namkeen Gosht are still enjoyed today. Namkeen Gosht is a meat delight  texture, because of its slow cooking and minimum use of ingredients makes it an all-time favourite amongst meat lovers.In the city of Peshawar, and its surrounding areas, meat is king at meal times. Historically speaking, lamb and goat meat (mutton) has always been the favoured meat of South Asia, Central Asia, and Middle East Ingredients 1 kg mutton meat with bone 1 onion, thinly sliced 10 garlic cloves, minced 2 tbsp vegetable oil 1 tsp ginger, finely sliced 1 tsp cumin seeds, crushed 1 tsp whole black pepper, crushed 1 tsp coriander seeds, crushed /2 tsp turmeric powder salt to taste water as required Method Heat oil in a deep pot over medium high heat. Place sliced onion, gin

Mutton Nehari Recipe/Mutton Nehari Delhi StyleNehari/Restuarant style        The Dehliwallas  or as most Lucknawi loyalist believe in the kitchens of the Nawabs of Awadh, in the latter part of the 18th century at the decline of the Mughal Empire Nihari is rumoured to have taken birth either in the back alleys of the Jamia Masjid in Delhi .A  Arabic word Nahar which means morning, thus the very name Nihari implies it is to be consumed early in the morning. This rich slow-cooked beef delicacy was the reason the Nawabs of Lucknow would take an indulgent nap between Fajr (morning) and Zohr (early afternoon) prayers. They ate Nihari for breakfast, especially in the winters .The high protein meat allowed for a progressively slow increase in blood sugar and therefore resulted in decreased cravings through the day. This practice continues to date; the labourer still eats Nihari early in the morning to sustain him through the day, and the wealthy for a weekend breakfast or as