Very well described and shown, thanks for the authentic recipe and telling the difference between the traditional and commercial. I'll try it today and will upload the pic. Thank you very much.
Bhai jaan, maine aap ki dish 3 se 4 baar try ki hai. Bohut zabardast banti hai. Kal office collegues k sath program bana hai. 5 kg mutton kunna banao ga. Aap ki dish follow kar k. Lets see kaisa banta hai. Itni quantity ka pehlay maine kabhi nai banaya. Sami khan from Lahore pakistan
Aap ka bohat bohat shukriah, keh KUNNA pasand aya. Laal mirch ka paste bohat aasan hay. In a wet grinder, add some whole red chili (Flat) Then add couple table spoon of water, and grind them until a paste is formed. Because I used the one that I bought from local grocery store, So I added two Tbsp heap full. But if you make at your own, then for 2 kg of mutton only use 1 tbsp heap full.
Chef, hope this is the correct way to address you. Very impressed with the explanation on the use of Kunna. Only a true cook will take note of imp points to have a successful dish. Thank you, keep it up. much appreciated.
Bhai sahab sabse pahle Assalamalikum aur JazakAllah khair for sharing authentic recipes for us kyunki ajkal Sablog commercial hogaye hain kisi k pass waqt hi nahi aur aap humsab k liye itna sabkuch badi detail mei batate hain hats off to you sir you are great sir thanks a lottt millions as I am fond of authentic cooking and recipes so luckily I got your channel many thanks once again sir keep posting and I really appreciate your fasi Urdu MashaaAllah MashaaAllah Bohot khubsoorat boltey hain Aap MashaaAllah 👌👌👌👍👍👍💐💐💐💐💐💐🌹🌹🌹🌹🌹
Sir ap logon ki wajha sy humary riwayati khany zinda hain thank you sir for sharing our authentic recipies. Allah ap ko sehat de khushyan dy Ameen and inshaAllah hr pareshani sy bachae Allah mian ap ko Amen
Bade Bhai - I am a HUGE fan of your presentations - the saaf-zaban, research, professionalism....being a fellow foodie and passionate cook, I truly cherish your videos...will share my rendition of your recipe of Nalli Nihari via email:)
My recipe is the traditional way. On TH-cam lot of people presenting their personal way but use word Authentic. So its very difficult for viewers whom they have to believe.
Bhai ji do you have the recipe for authentic chicken churgha of tabaq restaurant lakshmi chowk lahore? My husband loves it and misses it very much. Thank you
+Ithirstyforknowledge Superb. Aap recipe ka introduction dekhain. Authentic recipe Gharoon main banti thi aur abhi tak gharon main banti hay. Aur woh mitti ki haandi istemal kartay thay. Now in restaurants ans on commercial level the use metal pots. Not mitti ki handi.
Greetings! Bahot hi badhia recipe pesh ki hai aapne. Bahot shukriya. Kuchh baten aapse puchhna chahti hun handi ke bare men. I am very much interested in authentic cooking. I live in Europe. I have bought a mitti ki handi from London, that looks like the one shown in your video. But am a bit scared to use it for the fear of spoiling it. Aapse niche likhi hui baton ka jawab chahungi: 1. General precautions for using mitti ki handi. 2. What all desi dishes can be prepared in mitti ki handi? 3. I do not have gas hob. Can I use it on electric ceramic hob? If yes, what precautions to be taken? 4. Is it necessary to put water in the handi first, before putting anything else? Or can I start by putting ghee first as we do in metal pots? 5. After overnight soaking the handi, should I wait for it to dry completely like for 8 hrs or so, or can I use the wet handi? Ek video Mitti ki handi cooking per kar den to bahot madad hogi. Jab bhi jawab den, advance mein bahot shukriya.
S Shewale Ms. Shewale, Thank you for liking the recipe.. A1: General precautions are to avoid hitting with hard objects. Do not let food burning inside the Handi, because in removing burnt food inside layer can be damaged. This handi is already passed through a temperature of almost 2000 degrees in the BHATTI, so no kind of heat can break it. Always use wood spoon. A2: Not really. I do not know either. Ask some senior people because 60 years ago most people specially in Rural areas of Indo Pak used to use the Mitti ki handi. A3: For electric stoves you need an adapter (Circular ring of 8"' wide) for holding the Handi for proper heat absorbing from the burner. A4: I am not sure , but you can do either way. Because it is cooking pot. A5: After soaking, wet handi can be used.
i now sir par mujhe download kar ke save kar na parta hai aap recipes me bhi 1 cooking chef hu aur ap ki recipes bohat achi lagti hai me pakistan se hu and naw live in bangladesh me chahata hu ke ap ki recipes yaha ke restaurant me chalao dua ki giye
Jazakallah sir for Beautifull dish.suprisingly I do have miti ki handi and I love cooking in it.inshallah I will cook this soon.Will let you know how it turned out..pls show us how to make plain Nan and peshawri Nan.
Thank you so much for liking the recipe. Glad to hear that you already have Mitti Ki Handi. If you never used it before, then soak in water overnight, otherwise cook any time. Good luck to your cooking. I regret to say that I am zero in making Flour products. Really sorry.
Mansoor kazmi Thank you for asking this question. 100% Gosht ka Galna. Example for this is like in Biryani. In Biryani jo botiyaan hum khatay hain woh normally 100% tendered hoti hain. So time you consumed to tender mutton 100%, cook the mutton double of that time and then you will see that gosht will be more softer than that as in Biryani, and can be split with 3 fingers. Instead as in biryan, where you need both hands to split or some power of a sharp object like a metal spoon. In Nahari, meat is tendered 400% and can be crushed with a one finger pressure into Reshaa. Taste of 200% tendered mutton is so delicious, while if Beef is tendered 200% then it will have no taste. Beef is tasty when tendered 100% normally or 400% occasionally. I hope this explanation would be helpful.Also IN Nahari (400% Tendered), Size of the gosht is at least 6 cubic inches, to avoid to convert to Bhurta, same in here in Kunna, the size of Botiyan should be 3 to 4 cubic inches , so when meat is tendered 200% it should not be broken like RESHA.
Touch your nose that us 75 % Touch your cheek that is 100 % Touch your tongue that is 150 % Touch your ass that is 200 % Now lick your finger that is price less Lol
Asim Ayyubi sabse paheli bat,ke asal mai gadhe tu he sala, abe sun ek taraf tum youtube pe video sare karta, sabko kuch sikhane,like,comments,subscribe ke liye,, aur agar ulu tere video mai kisko koi bat kas samj nahi padi,malum nahi padi,to tumse koi agar puch liya, to sai to ye tha ke ghadha samj ke nahi bhai samjke prem se replay deta,ye asal me teri inshaniyat our agar public. ke liye video apload kia hi hai to sahi acha replay tera hak banta, lekin, tere replay se tune apni awkat dikhadi ke tum khud ghadhe se bhi gaya gujra koi nasamaj inshan ho, warna maine tume pucha ki aata har kisham ka hita,gehu,bajra,chana,vagers,to tune video mai ye bat cliyrer na ki to puchna pada, to kya tera china bol, jo ghadha samj bethe humko, tumare mai jarasi akal ho to soch,gour kar ghadha koun he mai ya tum, kamal hai,dunia mai azib inshan hai, tera kasur nahi, tumara reply soch,ne hume bata dia tujme kitni akl hai, inshan juba se bolnese apni awat samne valeko batadete ke mai kesa hun, warna asa to nahi,sabse pahele mane koi tumko apne comments. mai tume kuch bura likha,jinse tu bhadke, yeto tera farj tha ke tu replay de,nake gali galoch de,
Asim Ayyubi are kamine janwar video tera nahi to fir tu kyu bokhlata itna, to fir tume nahi mai kaheta,ismai bokhlane ki bat hi kahan hai sale ,inshan se galti ho jati, vese tere sabut ki certificate ki mujhe jarurat nahi asal mai tune subut diya khud apna ki, inshaniyat jarasi hoti tuj mai to pyarse bat karke galti ka hume aheshas karake, hamara pyar bhara replied badle mai leta lekin mere bhai inshan se inshan ki tara bat karna sikho, pyarse pyar ko pana sikho, aur choti moti galtiyo ko maf karna sikho, na tun frishta ho na hum jo galti naho,kisise, maine tera kya china jo tum apne dil pe lagali meri bat
Dear brother, Thanks a lot for this excellent original authentic recipe.May Allah Subhan Taala always keep you happy.One last thing can I make this recipe with vegetable oil as I don't use ghee because of my family history of heart problems?
Assalam o alaikum Mehmood Bhai,I am studying and working both full time currently and with my family with me its hard to do anything else.My face book account got hecked and I can't access it any more.I will make a fresh account and join your group again once my Power Engineering exams got over in September.Please pray for my success.Shukriya.Allah Pak aap ko hamaisha khush rukhhe.Aameen.
Tahir Bhai, aap khariat say hain. That's more important. Alhamd-Ul-Lillah. Take care your studies first. Kabhi kabhi thodha waqt nikaal kay apni khairiat say aagah kartay rahain. Bohat shukriah.
I tried your Mutton Qorma. It came out very well. Everyone at the dinner party loved it and asked for recipe. I want to try this Kunna recipe. I've never made it before. Please clarify if you are using Tea spoon (chai ka chamuch) or Table spoon (khanay ka chamuch) for measuring you ingredients. Because Tablespoon of above seems like too much especially salt.
+Humera Yazdani Thannk you for liking the qorma recipe. I checked again very well. Where I used TBSP means 14.79 ml. I use measuring spoon not the regular spoons. 1 Tea Spoon is 5 ml. So where I used TBSP is 1005 right. Salt is always should be to Taste.
Bahot hi fursat wale dikh re chef sahab... recipe dekhte dekhte nind aagyi...itni der pakayege to dopher ka khana raat ko khane milega...aur dopher me family members humko hi paka k kha jayege😀😀
@@delhi-up-karachi-khaane1225 hakiki chahat sahi h..pr waqt ka bhi khayal rakhe,aap yehi sb waqt bacha k present kare to behtar hoga..aap durust kr le to achi bat,werna kya keh sakte...
This is the description of my channel. Now as I consider its a school of cooking Techniques so I cannot agree what you are suggesting. Sorry Description Delhi-UP-Karachi-Khaane is a Desi food institute for AUTHENTIC recipes to share with every one on TH-cam. Desi Food is mostly INDIAN, PAKISTANI and BANGLADESHI food but we share some very popular universal food recipes from anywhere in the world. I Mahmood Babar created this channel when I saw lot of so called chefs are uploading their recipes and title them with AUTHENTIC while nothing was authentic in those recipes. Every body has the same right to share their own thoughts, likes and procedures in making any thing including food , but DO NOT MISLEAD innocent people. I try the best to share what lot of people want and hope will keep continue.
Atul Bhai, I heard that some people made Chiken Kunna and found delicious. I will suggest, use DESI MURGHI, instead of Broiler. Taste would be much better.
Aapse sirf ek guzarish hai jab Aap shuru karte ho #ASSALAMALIKUM dosto, viewers kuch bhi kahdiya kijiye Lekin #Salaam zaroor kijiye apki personality ko aur chaar chaand lagjaty💐💐🌹🌹
Asim Khan Thank you so much. Please See & join us on Facebook and share your cooking recipes pictures to many other Food Lovers on this group facebook.com/groups/DesiFoodLovers/
Looks great, alas mitti ki handi will work on gas stoves only due to its shape. I don't recall which video you made the laal mirch paste in. Can you update the description to include it? Also, can you explain 100% 200% gosht galna?
Thank you Khurram. Laal Mirch Paste is very easy to make. In a wet grinder, add some whole red chili (Flat) Then add couple table spoon of water, and grind them until a paste is formed. Because I used the one that I bought from local grocery store, So I added two Tbsp heap full. But if you make at your own, then for 2 kg of mutton only use 1 tbsp heap full. 100% Gosht ka Galna. Example for this is like in Biryani. In Biryani jo botiyaan hum khatay hain woh normally 100% tendered hoti hain. So time you consumed to tender mutton 100%, cook the mutton double of that time and then you will see that gosht will be more softer than that of in Biryani, and can be split with 3 fingers. Instead as in biryan, where you need both hands to split or some power of a sharp object like a metal spoon. In Nahari, meat is tendered 400% and can be crushed with a one finger pressure into Reshaa. Taste of 200% tendered mutton is so delicious, while if Beef is tendered 200% then it will have no taste. Beef is tasty when tendered 100% normally or 400% occasionally. I hope this explanation would be helpful.
with a slightly different recipe i cook this in a mitti non glazed handia and never did it happen that we had to eat mud ,but one has to be very careful that the heat is controlled so that the haandi dosent crack
aata, makai ka aata, gehun ka aata, bajre ka aata, besan ka aata, our bhi kai aate aate are bhai, aata kiska ye to samjana chaiye, name to batana chaiye
emigr8 When you eat mutton as in Qormah, this is 100% tendered. When you eat Nihari, meat is tendered 400%, so tender level between Nihari & Qormah is 200% tendered like in Kunna Gosht.
M nay AP kay basic kuuna ki recpies boht dafa try ki boht he acha bunta hay mery huzband ko tu boht pasnd hay
Zaberdst bohat hi tasty bna hai thank u soo much 😊
THank you so much
Zbrdaaaaaaast
Btana ka treeka👌👌👌👌
Thank you so much
very informative
Thank you so much
apka andaz bhot acha hai.
Thank you so much
Ap ne hr cheez itni br repeat ki he ke muje pori recipi deekhte deekhte hi yad ho gai jazakallah
So good Kunna gost !
ماشاءاللہ ماشاءاللہ بہت زبردست yummy اللہ پاک آپ کو لمبی عمر عطا فرمائے آمین الہی آپ کو کامیاب بنانے بہت خوب زبردست عمدہ 💗👌👍💕💗💕
Authentic recipes needs alot of detail and time. Thankyou for full detailed video.
Forget everything else. Let s open up a desi restaurant and let everyone to taste this athletic and mouthwatering recipe
All the best. Thanks for the back ground information
My pleasure
very informative thing about it dish apperciated your hardwork
Thank you so much.
Zia Sharif
Nice thumbnail ❤
Waoooooo kash tast kr skta
Thank you so much
V good🍀🍀🍀👍
Thank you so much
بہت عمدہ ڈش ہے آپ کا بہت شکریہ
cutest122 Aap ka bhi bohat shukriah pasand karne ka.
cutest122 Join us on Facebook and share your cooking recipes pictures to many other Food Lovers on this group facebook.com/groups/DesiFoodLovers/
Prfect 👆👆👆👆👆👆👌
Thank you so much
Boht ala
Making for the umpteenth time. Always a delight ❤
Thank you
I try all your recipes. Thankyou 👍🏼
Masha Allah
Maine kal hi banaya tha.
it was very Delicious.
jazak Allah khair
bless you
+Sushmita Kaur Bohat Achcha laga.
Excellent. Thank you very much for such priceless recipe
SUDEEP SARKAR Thank you so much for liking the recipe.
You are my hero . 👍🙏🤲
Thank you so much
Love ur dish bhaijaan allaha appko salamat rekhey
Salam sir kaisay haiy I want recipe of butter chicken ,can you teach us this recipe
Very well described and shown, thanks for the authentic recipe and telling the difference between the traditional and commercial. I'll try it today and will upload the pic.
Thank you very much.
ahmed bin javed bhai, Thank you so much for liking the recipe.
bht aaawllaa receipe h apki
Bhai jaan, maine aap ki dish 3 se 4 baar try ki hai. Bohut zabardast banti hai. Kal office collegues k sath program bana hai. 5 kg mutton kunna banao ga. Aap ki dish follow kar k. Lets see kaisa banta hai. Itni quantity ka pehlay maine kabhi nai banaya.
Sami khan from Lahore pakistan
Salam. Ap ny kunnah bnaya kesa bna is recipe sy plz sach btaey ga. Q k mjy b bnana h dwt men.
@@beenajawaid4504 I have tried it many times. Its a very good recipe. I normally make commercial kunna. You should try it.
بہت شکریہ آپکو انداز لا جواب بلکل۔ایسے ہی بنتا ہے 👏👏👏👏👏
Aoa mai nai 5kg k gosht ka bnaya hai uska masala pouray bowl jitna hai toh kya sara dal du ?
ap buhat ache tareeqe se banana sikhate hain ....aur ap ki batai her dish ka taste b buhat hi acha hota hai .... Thanx ....
Ma sha Allah best chef... always like your recipes. May Allah Paak bless you ameen😊
Beautiful bohat achay bogat pasand aya mu nai alfaz nahi hai shukriya karnee ke liye aur lal mirch ka paste kaise banatay hai
Aap ka bohat bohat shukriah, keh KUNNA pasand aya. Laal mirch ka paste bohat aasan hay. In a wet grinder, add some whole red chili (Flat) Then add couple table spoon of water, and grind them until a paste is formed. Because I used the one that I bought from local grocery store, So I added two Tbsp heap full. But if you make at your own, then for 2 kg of mutton only use 1 tbsp heap full.
Thank you I"ll. try this one, looks yummy
Rukhsana Khan Thank you so much & good luck.
Thanks you sir.... Ab boht acha giude kartay hain....
u r doing great job
Thanks pash krrha👌
Thank you so much
Chef, hope this is the correct way to address you. Very impressed with the explanation on the use of Kunna. Only a true cook will take note of imp points to have a successful dish.
Thank you, keep it up. much appreciated.
Thank you so much. Please check our new shared recipe KATWA GOSHT.
I'm going to make it tomorrow, (10 times watched the video) if it turns good I will make it for party next week! So excited.
huma khalidz Very good luck to your Kunna Making.
huma khalidz Join us on Facebook. upload the pictures of your creations here. facebook.com/groups/DesiFoodLovers/
Bhai sahab sabse pahle Assalamalikum aur JazakAllah khair for sharing authentic recipes for us kyunki ajkal Sablog commercial hogaye hain kisi k pass waqt hi nahi aur aap humsab k liye itna sabkuch badi detail mei batate hain hats off to you sir you are great sir thanks a lottt millions
as I am fond of authentic cooking and recipes so luckily I got your channel many thanks once again sir keep posting and I really appreciate your fasi Urdu MashaaAllah MashaaAllah Bohot khubsoorat boltey hain Aap MashaaAllah 👌👌👌👍👍👍💐💐💐💐💐💐🌹🌹🌹🌹🌹
Dear Rehman Bhai. Aap nay bohat mohabbat se itna maan diya. Allah aap ko hamaisha khoosh rakhay. Ameen
Sir ap logon ki wajha sy humary riwayati khany zinda hain thank you sir for sharing our authentic recipies. Allah ap ko sehat de khushyan dy Ameen and inshaAllah hr pareshani sy bachae Allah mian ap ko Amen
mahwash saba Thank you so much for liking the recipes. aap ki duaonka tahe dil se shukr guzaar hoon. Allah aap ko JAZA de. Ameen
mahwash saba Join us on Facebook. upload the pictures of your creations here. facebook.com/groups/DesiFoodLovers/
Ok sir
I tryed it before was very delicious today again i m cooking kunna. U missed red chilli paste in recipe.
last main kale zeera k jagah white zeera use kr sakte hain
Jazakallah u khairan
Thank you so much
Bade Bhai - I am a HUGE fan of your presentations - the saaf-zaban, research, professionalism....being a fellow foodie and passionate cook, I truly cherish your videos...will share my rendition of your recipe of Nalli Nihari via email:)
Dear Abhijit thank you so much for all your respect and love. Really appreciate it.
true
i have a question agf mitti k handi jal jey nechy sey to kea hal ha
Some people add kasuri methi in kinda gosht , is it added in authentic recipe?
you have made me really hungry, it looks so goooooood!
Nice recipe
One thing I want to know some people are making the yakhni in separate pot then mixed in the mutton . Is that procedure is write.
My recipe is the traditional way. On TH-cam lot of people presenting their personal way but use word Authentic. So its very difficult for viewers whom they have to believe.
@@delhi-up-karachi-khaane1225 Ok thanks for replying I will definitely go with your recipe. Nice presentation and style.
dil cha rha hai ke yeh dish hi samne a jye aur mein kha loon :)
🤔
Allah apko sehet wali lambi umr dey Aameen
Ameen, JKL
sir plz kofta curry bhi sikha dain
+bibibi2000 Insha-Allah.
Bhai aap ny bohat achi tarah bataya hai shukreya
Aap ny kunna masalha ka nhi nhi bataya k konsi chez kitni dalni hai plz wo bata dain?
Kunna masala just black cumin seeds hoty hain es ma flavour esi ka hota ha.
Thanks for the recipe. Would u kindly teach us how to make roghan josh? Many thx
Thank you for your comments. I include Roghan Josh in my future uploading list.
Delhi-UP-Karachi-Khaane thank u sir. Look forward to it.
uzmawhitlock Join us on Facebook and share your cooking recipes pictures to many other Food Lovers on this group facebook.com/groups/DesiFoodLovers/
MA SHAA ALLAH
i have electric stove ,so i can still use clay pot on electric stove?
korma shadi Hal wali ka tariqa bataye
Bhai Jaan bahut hi Aala. Many many thanks. I would request you to start Namaz regularly. Don't miss any Namaz.
+Javed Akhtar Bhai aap ka bohat Shukriah. Allah aap ko Jaza day. Ameen.
get a life, moron.
Javed Akhtar ok brother
very nic
Sir AGR mitti k handi na ho to kia.krn?
JazakAllah khair
Please Lahori Hareesa ki recipe bhi share Karin.
faryal umer I will find out!!!!!!!!!
faryal umer Join us on Facebook and share your cooking recipes pictures to many other Food Lovers on this group facebook.com/groups/DesiFoodLovers/
Sir ap tu ghaeeb hi ho ghay.humay ap ka intizar hay.😆😋😀
Bhai ji do you have the recipe for authentic chicken churgha of tabaq restaurant lakshmi chowk lahore? My husband loves it and misses it very much. Thank you
+En Tee I don't know how I missed to answer your comment. Sorry about that. Authentic Lahori Chargha is coming soon.
how can i make lal mirch ka paste??? its just mix of sabit lal mirch and water or i need to add something else too
+bee tal Just Sabit Lal Mirch (Flat one) & water
Kia ya beef ka bn sakta ha?
Dish jitni tasty hey ager presentation bhi khubsuret hoti to MZA dobala ho Jata
sounds good I will try lekin aap ne kaha shadiyon mein banti hai ye dish to itni bari handi mitti ki kahan se aati hai?
+Ithirstyforknowledge Superb. Aap recipe ka introduction dekhain. Authentic recipe Gharoon main banti thi aur abhi tak gharon main banti hay. Aur woh mitti ki haandi istemal kartay thay. Now in restaurants ans on commercial level the use metal pots. Not mitti ki handi.
Greetings! Bahot hi badhia recipe pesh ki hai aapne. Bahot shukriya. Kuchh baten aapse puchhna chahti hun handi ke bare men. I am very much interested in authentic cooking. I live in Europe. I have bought a mitti ki handi from London, that looks like the one shown in your video. But am a bit scared to use it for the fear of spoiling it. Aapse niche likhi hui baton ka jawab chahungi:
1. General precautions for using mitti ki handi.
2. What all desi dishes can be prepared in mitti ki handi?
3. I do not have gas hob. Can I use it on electric ceramic hob? If yes, what precautions to be taken?
4. Is it necessary to put water in the handi first, before putting anything else? Or can I start by putting ghee first as we do in metal pots?
5. After overnight soaking the handi, should I wait for it to dry completely like for 8 hrs or so, or can I use the wet handi?
Ek video Mitti ki handi cooking per kar den to bahot madad hogi.
Jab bhi jawab den, advance mein bahot shukriya.
S Shewale Ms. Shewale, Thank you for liking the recipe..
A1: General precautions are to avoid hitting with hard objects. Do not let food burning inside the Handi, because in removing burnt food inside layer can be damaged. This handi is already passed through a temperature of almost 2000 degrees in the BHATTI, so no kind of heat can break it. Always use wood spoon.
A2: Not really. I do not know either. Ask some senior people because 60 years ago most people specially in Rural areas of Indo Pak used to use the Mitti ki handi.
A3: For electric stoves you need an adapter (Circular ring of 8"' wide) for holding the Handi for proper heat absorbing from the burner.
A4: I am not sure , but you can do either way. Because it is cooking pot.
A5: After soaking, wet handi can be used.
S Shewale Join us on Facebook. upload the pictures of your creations here. facebook.com/groups/DesiFoodLovers/
plz sir ingredients ki contentys video ke sast diya kare download karne me asani hoti hai
Asim Khan Dear Asim, always ingredients and quantities are in the description above when you click SHOW MORE.
i now sir par mujhe download kar ke save kar na parta hai aap recipes me bhi 1 cooking chef hu aur ap ki recipes bohat achi lagti hai me pakistan se hu and naw live in bangladesh me chahata hu ke ap ki recipes yaha ke restaurant me chalao dua ki giye
Asim Khan very good luck. Any questions send email to delhi.up.karachi.khaane@gmail.com
Asim Khan Also open description, highlight, copy the ingredients and paste in word pad. Then print it.
ok sir thanks
Jazakallah sir for Beautifull dish.suprisingly I do have miti ki handi and I love cooking in it.inshallah I will cook this soon.Will let you know how it turned out..pls show us how to make plain Nan and peshawri Nan.
Thank you so much for liking the recipe. Glad to hear that you already have Mitti Ki Handi. If you never used it before, then soak in water overnight, otherwise cook any time. Good luck to your cooking. I regret to say that I am zero in making Flour products. Really sorry.
Zarqa Walayat Join us on Facebook and share your cooking recipes pictures to many other Food Lovers on this group facebook.com/groups/DesiFoodLovers/
Bhai sahab jo Aapne gosht galne ki percentage ka sikh kiya hai uski ki nishandahi kaise jo gi? Yani 100% se 200% mein Kya farq hai?
Mansoor kazmi Thank you for asking this question. 100% Gosht ka Galna.
Example for this is like in Biryani. In Biryani jo botiyaan hum khatay hain woh normally 100% tendered hoti hain. So time you consumed to tender mutton 100%, cook the mutton double of that time
and then you will see that gosht will be more softer than that as in
Biryani, and can be split with 3 fingers. Instead as in biryan, where
you need both hands to split or some power of a sharp object like a
metal spoon. In Nahari, meat is tendered 400% and can be crushed with a
one finger pressure into Reshaa. Taste of 200% tendered mutton is so
delicious, while if Beef is tendered 200% then it will have no taste.
Beef is tasty when tendered 100% normally or 400% occasionally. I hope
this explanation would be helpful.Also IN Nahari (400% Tendered), Size
of the gosht is at least 6 cubic inches, to avoid to convert to Bhurta,
same in here in Kunna, the size of Botiyan should be 3 to 4 cubic inches
, so when meat is tendered 200% it should not be broken like RESHA.
Mansoor kazmi Join us on Facebook and share your cooking recipes pictures to many other Food Lovers on this group facebook.com/groups/DesiFoodLovers/
Touch your nose that us 75 %
Touch your cheek that is 100 %
Touch your tongue that is 150 %
Touch your ass that is 200 %
Now lick your finger that is price less
Lol
sir pls murgh Kalia ke recipe bataye
+Rash Mohd I think is a BENGALI DISH???
how we make red chillie past ? its a whole chillie paste or crushed chiilie paste
Crushed Chili Paste.
kya chiz batae hai shukriyaaaa
aata kayka name to bataye?,
aate to kai chijo ke hote
Asim Ayyubi
sabse paheli bat,ke asal mai gadhe tu he sala, abe sun ek taraf
tum youtube pe video sare karta, sabko kuch sikhane,like,comments,subscribe ke liye,,
aur agar ulu tere video mai kisko koi bat kas samj nahi padi,malum nahi padi,to tumse koi agar puch liya, to sai to ye tha ke ghadha samj ke nahi bhai samjke prem se replay deta,ye asal me teri inshaniyat our agar public. ke liye video apload kia hi hai to sahi acha replay tera hak banta,
lekin, tere replay se tune apni awkat dikhadi ke tum khud ghadhe se bhi gaya gujra koi nasamaj inshan ho,
warna maine tume pucha ki aata har kisham ka hita,gehu,bajra,chana,vagers,to tune video mai ye bat cliyrer na ki to puchna pada,
to kya tera china bol,
jo ghadha samj bethe humko,
tumare mai jarasi akal ho to soch,gour kar ghadha koun he mai ya tum,
kamal hai,dunia mai azib inshan hai,
tera kasur nahi, tumara reply soch,ne hume bata dia tujme kitni akl hai, inshan juba se bolnese apni awat samne valeko batadete ke mai kesa hun,
warna asa to nahi,sabse pahele mane koi tumko apne comments. mai tume kuch bura likha,jinse tu bhadke, yeto tera farj tha ke tu replay de,nake gali galoch de,
Asim Ayyubi are kamine janwar video tera nahi to fir tu kyu bokhlata itna, to fir tume nahi mai kaheta,ismai bokhlane ki bat hi kahan hai
sale ,inshan se galti ho jati,
vese tere sabut ki certificate ki mujhe jarurat nahi
asal mai tune subut diya khud apna ki, inshaniyat jarasi hoti tuj mai to pyarse bat karke galti ka hume aheshas karake, hamara pyar bhara replied badle mai leta lekin mere bhai inshan se inshan ki tara bat karna sikho, pyarse pyar ko pana sikho, aur choti moti galtiyo ko maf karna sikho, na tun frishta ho na hum jo galti naho,kisise, maine tera kya china jo tum apne dil pe lagali meri bat
CAN YOU EXPLAIN DIFF BETWEEN NIHARI/KUNNA/KATWA GHOSH...
Spices difference
is there any difference between kala zeera and shah zeera ?
+AH F Yes two different spices.
👍👍👍👍👍👍👍👍👍👍👍
Exlent👍👍👍👍👍👍👍👍🌺🌺🌺🌺🌺🌺🌺🌺🌺🌺
Thank you so much
what's different chiutti kunna between katwa gusht. because both of taste is different.
Shahid Raza
Dear brother,
Thanks a lot for this excellent original authentic recipe.May Allah Subhan Taala always keep you happy.One last thing can I make this recipe with vegetable oil as I don't use ghee because of my family history of heart problems?
tahir ali Thank you for liking the recipe. You definitely can make in Veg. Oil and also in Regular metal cooking pot.
tahir ali Bhai Aap kidhar hain? Aap ka FB account bhi active nahin hay. Sub khariat to hay?
Assalam o alaikum Mehmood Bhai,I am studying and working both full time currently and with my family with me its hard to do anything else.My face book account got hecked and I can't access it any more.I will make a fresh account and join your group again once my Power Engineering exams got over in September.Please pray for my success.Shukriya.Allah Pak aap ko hamaisha khush rukhhe.Aameen.
Tahir Bhai, aap khariat say hain. That's more important. Alhamd-Ul-Lillah. Take care your studies first. Kabhi kabhi thodha waqt nikaal kay apni khairiat say aagah kartay rahain. Bohat shukriah.
ارےےےےےے بھائی کھانا پکا نا بھی شروع کر دو۔۔۔10 منٹ تو باتوں میں ہی گزر گئے
good
+Rajesh Kumar Thank you.
I tried your Mutton Qorma. It came out very well. Everyone at the dinner party loved it and asked for recipe. I want to try this Kunna recipe. I've never made it before. Please clarify if you are using Tea spoon (chai ka chamuch) or Table spoon (khanay ka chamuch) for measuring you ingredients. Because Tablespoon of above seems like too much especially salt.
+Humera Yazdani Thannk you for liking the qorma recipe. I checked again very well. Where I used TBSP means 14.79 ml. I use measuring spoon not the regular spoons. 1 Tea Spoon is 5 ml. So where I used TBSP is 1005 right. Salt is always should be to Taste.
+Delhi-UP-Karachi-Khaane bhai zara apna number to sent karo khane se pehlay call kar ke khana banana hoga
Bahot hi fursat wale dikh re chef sahab... recipe dekhte dekhte nind aagyi...itni der pakayege to dopher ka khana raat ko khane milega...aur dopher me family members humko hi paka k kha jayege😀😀
Shayad yeh channel aap kay liyay nahi hay. Kiyoonkeh sirf haqiqi seekhnay waalay hi iss channel ko like kartay hain.
@@delhi-up-karachi-khaane1225 hakiki chahat sahi h..pr waqt ka bhi khayal rakhe,aap yehi sb waqt bacha k present kare to behtar hoga..aap durust kr le to achi bat,werna kya keh sakte...
This is the description of my channel. Now as I consider its a school of cooking Techniques so I cannot agree what you are suggesting. Sorry
Description
Delhi-UP-Karachi-Khaane is a Desi food institute for AUTHENTIC recipes to share with every one on TH-cam.
Desi Food is mostly INDIAN, PAKISTANI and BANGLADESHI food but we share some very popular universal food recipes from anywhere in the world. I Mahmood Babar created this channel when I saw lot of so called chefs are uploading their recipes and title them with AUTHENTIC while nothing was authentic in those recipes. Every body has the same right to share their own thoughts, likes and procedures in making any thing including food , but DO NOT MISLEAD innocent people. I try the best to share what lot of people want and hope will keep continue.
bhai sahab kya hum kunna chicken bhi bana sakte hai?
aur kya unglazed handi bhi le sakte hain
Atul Bhai, I heard that some people made Chiken Kunna and found delicious. I will suggest, use DESI MURGHI, instead of Broiler. Taste would be much better.
Atul Maggu Agar aap ne Unglased Handi main pehlay khana pakaya hay aur "Mitti" khaane main nahi aayee, tub to theek hay, Otherwise I will not suggest.
Atul Maggu Join us on Facebook and share your cooking recipes pictures to many other Food Lovers on this group facebook.com/groups/DesiFoodLovers/
Jis kisi ne bhi kisi recipe ki basics achi trha samjhni hon to wo is channel se he seekhay. bas
Aapse sirf ek guzarish hai jab Aap shuru karte ho #ASSALAMALIKUM dosto, viewers kuch bhi kahdiya kijiye Lekin #Salaam zaroor kijiye apki personality ko aur chaar chaand lagjaty💐💐🌹🌹
Bohat shukriya
suraiya aftab Khoosh Aamdeed.
ap k samjhany ka tariqa aalaaw hai
best recepi thanks a looot.you r best
+decentlilly Thank you.
what do you mean by 200% illogic
+Sardar Khan Please see other comments related to this important question, I have explained in detail.
where u live in usa
Lovely Fiza New Jersey
Lovely Fiza
Delhi-UP-Karachi-Khaane
What is that background sound
sara khalid Its the sound of my Aquarium's water fall.
sara khalid Join us on Facebook and share your cooking recipes pictures to many other Food Lovers on this group facebook.com/groups/DesiFoodLovers/
I
Looking very yummy I will definitely try this. Can we use baby lamb meat in it? & How we can make red chilli paste?
love you sir
Asim Khan Thank you so much. Please See & join us on Facebook and share your cooking recipes pictures to many other Food Lovers on this group facebook.com/groups/DesiFoodLovers/
Looks great, alas mitti ki handi will work on gas stoves only due to its shape. I don't recall which video you made the laal mirch paste in. Can you update the description to include it? Also, can you explain 100% 200% gosht galna?
Thank you Khurram. Laal Mirch Paste is very easy to make. In a wet grinder, add some whole red chili (Flat) Then add couple table spoon of water, and grind them until a paste is formed. Because I used the one that I bought from local grocery store, So I added two Tbsp heap full. But if you make at your own, then for 2 kg of mutton only use 1 tbsp heap full.
100% Gosht ka Galna. Example for this is like in Biryani. In Biryani jo botiyaan hum khatay hain woh normally 100% tendered hoti hain. So time you consumed to tender mutton 100%, cook the mutton double of that time and then you will see that gosht will be more softer than that of in Biryani, and can be split with 3 fingers. Instead as in biryan, where you need both hands to split or some power of a sharp object like a metal spoon. In Nahari, meat is tendered 400% and can be crushed with a one finger pressure into Reshaa. Taste of 200% tendered mutton is so delicious, while if Beef is tendered 200% then it will have no taste. Beef is tasty when tendered 100% normally or 400% occasionally. I hope this explanation would be helpful.
Khurram Tariq Join us on Facebook and share your cooking recipes pictures to many other Food Lovers on this group facebook.com/groups/DesiFoodLovers/
with a slightly different recipe i cook this in a mitti non glazed handia and never did it happen that we had to eat mud ,but one has to be very careful that the heat is controlled so that the haandi dosent crack
aata, makai ka aata, gehun ka aata, bajre ka aata, besan ka aata, our bhi kai aate aate
are bhai, aata kiska ye to samjana chaiye, name to batana chaiye
زرہ جلدی جلدی بول لیا کریں تو مہربانی ہوگی
chef sahib gher zaroori baten kar ke bore kartey hen.yeh recipe 22 minute ki bajae 5 ya 10 minute ki ho saktee thee.
May be 3 minutes only
I lost it a bit !
How can one tell, what is 50% boiled - 100% boiled - 200% boiled and even 400% boiled ?
emigr8 When you eat mutton as in Qormah, this is 100% tendered. When you eat Nihari, meat is tendered 400%, so tender level between Nihari & Qormah is 200% tendered like in Kunna Gosht.
Sooooooo gooooood
Thanks