Скачать или смотреть Anda Qeema & Mango Zarda Recipe | Mehboob’s Kitchen | Masala Tv

Enjoy a flavorful Desi meal with a hearty Anda Qeema, packed with aromatic spices and soft-boiled eggs, served alongside a vibrant and fruity Mango Zarda—a festive dessert made with sweet vermicelli, mangoes, and nuts. These recipes are perfect for lunch or dinner parties, offering the best of traditional Pakistani cooking with a seasonal twist.

Anda Qeema
Ingredients:
Beef mince – ½ kg
Onions – 2 (sliced)
Garlic – 1 tbsp (chopped)
Ginger – 1 tbsp (chopped)
Green chilies – 4 to 6 (sliced)
Oil – ½ cup
Red chili powder – 1 tbsp
Tomatoes – 5 (chopped)
Turmeric – 1 tsp
Cumin seeds – 2 tbsp
Eggs – 6
Black pepper – 1 tsp
Salt – 1 tbsp
Fresh coriander – 4 tbsp (chopped)

Method:
Heat oil in a pan and fry onions until golden brown.
Add garlic and ginger, sauté for 2 minutes.
Add tomatoes and beef mince, fry for 5 minutes.
Mix in red chili powder, turmeric, cumin seeds, black pepper, and salt.
Pour 4 cups of water, bring to a boil, cover and simmer.
Once the keema is cooked, add half of the coriander and green chilies, fry again.
Crack eggs over the keema, cook covered for 7–8 minutes until eggs are done.
Garnish with remaining coriander and serve hot.

Mango Zarda
Ingredients:
Vermicelli – 2 packets
Mango (diced) – 1 kg
Sugar – 1½ cups
Clarified butter – ½ cup
Whole dried milk (khoya) – 200 grams
Almonds – 3 tbsp
Pistachios – 3 tbsp
Silver leaves – 3
Food color – as required
Ground green cardamom – 8 to 10 pods
Milk – 1 liter

Method:
Heat ghee and lightly roast cardamom and vermicelli.
In another pan, boil milk, zarda color, and sugar.
Add this mixture to the fried vermicelli, cook for 1 minute.
Stir in khoya, cover, and steam for 5 minutes.
Layer half the vermicelli in a dish, add mango cubes.
Add remaining vermicelli, top with almonds, pistachios, and silver leaves.
Let it cool and serve.



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