Badami Tangdi & Smoked Dum Ka Keema | Shireen Anwar | Masala Mornings | 4 Sept 24 | MasalaTV

Badami Tangdi & Smoked Dum Ka Keema | Shireen Anwar | Masala Mornings | 4 Sept 24 | MasalaTV

BADAMI TANGDI
Ingredients:

Chicken drumsticks 1 kg
Lemon juice 3 tbsp
Salt 1 tsp
Crushed red pepper 1 ½ tsp
Hung curd 3 tbsp
Cream 2 tbsp
Ground almonds 2 tbsp
Dried fenugreek 1 tsp
Ginger garlic paste 1 tbsp
Corn flour 2 tbsp
Chopped coriander leaves 2 tbsp
Melted butter 4 ounce

METHOD:
Marinate chicken with all the above ingredients overnight or for 4 hours. Pre-heat oven on 180 D, bake for 40 mins on a greased wire grill, serve hot sprinkled with lemon juice, chat masala, serve with mint chatni garnished with onion rings.


SMOKED DUM KA KEEMA
Ingredients:

Beef mince ½ kg
Oil ¼ cup
Onion ground 1
Ginger garlic 1 tbsp
Yogurt beaten 1 cup
Salt 1 ½ tsp
Allspices 1 tsp
Cardamom powder ½ tsp
Tailed pepper ground 1 tsp
Chili powder 1 tsp
Crushed red pepper 1 tsp
Nutmeg ground ¼ tsp
Mace ground ¼ tsp
Poppy seeds ground 1 tbsp
Desiccated coconut ground 1 tbsp
Almond powder 2 tbsp
Screw pine 1 tsp
Onion rings for garnish
Mint leaves for garnish

METHOD:
Heat oil, add onion, cook for 5 mins till light golden, add ginger garlic, fry for another 2 mins, remove from fire keep aside. Marinate mince with yogurt and all the spices for 1 hour, add to the pan of onion and ginger garlic, make a bell in the center of mince, give dum of coal then remove the coal, put to cook on low flame covered, cook till oil bubble on the surface, raise heat and cook uncovered till golden brown stirring consistently, lastly add kewra water, serve with paratha garnished with mint leaves and onion rings.



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