Скачать или смотреть Vacation k Baad Ek Aur Vacation Chahye 😅 | Back to Canada | Life Reset, Dawat & Afghani Naan

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MUTTON KARAHI:

Ingredients:

Mutton - 1½ kg

Tomatoes - 6-7 / 500 gram

Garlic paste - 2 tablespoons

Ginger paste - 1 tablespoon

Green chilies (medium sized) - 5 to 7

Coriander Leaves (chopped) - As per need

Ginger - (Julienne cut) - As per need

Oil - 1 cup

Butter - 8 tablespoons

Shan Karahi Mix - 1 packet

Method:

In a bowl, thoroughly mix shan karahi mix with ½ cup water until a paste like consistency is formed.

Using it, marinate the mutton for around 2-3 hours, allowing it to rest in the refrigerator.

Once done, stir fry the meat into a cup of heated oil for 6-7 minutes until the water dries.

Add julienne cut ginger and cover the pan to cook on low heat until the meat gets tender. Keep it aside.

In a separate pan, heat ½ cup oil and add half sliced tomatoes. Keep the pan on low heat and cover for 6-7 minutes until the skin of tomatoes is soft enough to be removed.

Now stir the tomatoes, adding green chilies and meat subsequently. Keeping the heat medium, thoroughly stir until the oil separates. The cooking process ends here.

You may now remove some oil in case of excess, as per your need.

Toss in the fresh coriander leaves and butter before serving!


AFGHANI NAAN
(Makes 2 Naan)

INGREDIENTS
All-Purpose Flour - 400 grams
Yeast - 2 tsp
Salt - 1.5 tsp
Sugar - 1 tsp
Oil - 1/4 cup (60ml)
Very warm water (120°-130°F) - 280 ml

Egg Wash
Yolk - 1
Yogurt - 1 tbsp
Vinegar - 2 - 3 drops

Sesame Seeds - To sprinkle

Melted Butter - To Glaze

METHOD
In a bowl, combine all ingredients together. Knead for 2 to 3 minutes and let the dough proof until doubles in size.

Punch out the air, divide the dough into 2 pieces, cover and let it rest for another 10 minutes.

Roll out the dough in round or oval shape. Grease the baking dish (I don't use the parchment paper)

Make straight line patterns by pressing fingers. Brush the egg topping and sprinkle sesame seeds.

Bake (I use traditional) oven at 425°F for 15 minutes. I shift the dish after 8 to 10 mins to the bottom rack, so the naan bottom gets crisp.

Glaze with melted butter.

After an amazing 10-day trip to Chicago 🇺🇸 at my in-laws’ place, we are finally back in Canada 🇨🇦, and it’s time to get back into routine. This vlog is all about real life after travel—catching up on pending work, grocery shopping, attending doctor appointments, and finally getting back to editing YouTube videos.

Later in the vlog, we hosted a home dawat where I cooked authentic mutton karahi from scratch. To make it extra special, I also prepared 12 homemade Afghani naans at home for our guests. It was a busy but fulfilling day filled with food, family, and productivity.

If you enjoy realistic daily vlogs, Canada lifestyle content, home cooking, and desi dawat preparations, this video is for you.
Don’t forget to like, comment, and subscribe for more family vlogs, travel diaries, and food content!

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Back to Canada After 10 Days in Chicago 🇨🇦🇺🇸 | Life Reset, Work, Dawat & Homemade Afghani Naan

Canada Life Vlog After Chicago Trip | Work Catch-Up, Appointments & Home Dawat

Returned to Canada 🇨🇦 | Busy Routine, Grocery Runs & Mutton Karahi Dawat

After 10 Days in Chicago | Back to Canada Routine, Editing Videos & Home Cooking

Real Life Canada Vlog | Post-Chicago Trip, Work, Doctor Visits & Dawat Prep