Bheja Chaap Maghaz Chaap Bheja Chaap Recipe Riwayati Pakwan











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Bheja Chaap | Maghaz Chaap | Bheja Chaap Recipe | Riwayati Pakwan • Bheja Chaap is a traditional Indian delicacy made from lamb brain that is often cooked with a variety of aromatic spices and herbs. This dish, popular in Northern India, showcases the richness and depth of flavors found in Indian cuisine. The brains are first blanched and then carefully sautéed with onions, tomatoes, and a blend of spices such as turmeric, cumin, coriander, and garam masala to create a flavorful gravy. Bheja Chaap is known for its creamy texture and mild taste that pairs well with fresh naan or steamed rice. Despite its unique ingredients, this dish has gained popularity for its rich flavor profile and delicate consistency among food enthusiasts both within India and abroad. • Bheja Chaap Recipe: • Maghaz/Bheja (Brain) cleaning and preparation: • Ingredients: • 1 large Maghaz/Bheja (Cow Brain). • 1/4 tsp Haldi Powder (Turmeric Powder). • Directions: • De vein the bheja. • Take Paani (Water) in a dish. • Add haldi powder and wait for boil. • Now add the de veined bheja (brain). • Cook for 10 minutes. • Take it out and cut in to small pieces. • Chaap Preparation: • Ingredients: • 750 gm Mutton Chaap (Mutton Ribs). • 1 tbsp Lahsan Adrak Paste (Ginger Garlic Paste). • 1 tbsp Kutti Lal Mirch (Red Chilli Flakes). • 1 tsp Namak (Salt). • 2 glasses of Paani (Water). • Directions: • Add everything in a dish. • Now cook till mutton is tender, on low flame. • Bheja Chaap Preaparation: • Ingredients: • 1/2 cup Oil. • 2 medium sized Pyaz (Onion). • 1 tsp Lal Mirch Powder (Red Chilli Powder). • 1 tbsp Dhaniya Powder (Coriander Powder). • 1/2 tsp Haldi Powder (Turmeric Powder). • 1 tsp Namak (Salt). • 2 medium sized Tamatar (Tomatoes). • 3 tbsp Dahi (Yogurt). • 3 tbsp Hara Dhaniya (Corinader) (Chopped). • 6 to 8 Hari Mirch (Green Chilli) (Chopped). • 2 tbsp Lemon Juice. • 1/2 tsp Garam Masala. • 1 tbsp Ghee (Clarified Butter). • 1 tbsp Makhan (Butter). • 1 small Pyaz (Onion). • Directions: • Take oil in a dish. • Add Pyaz and cook till colour changes. • Add all the spices and 1/4 cup Paani (Water). • Now add the tamatar and 1/4 cup Paani (Water). • Cook till Tamatar is done, on low flame. • Add Dahi and cook for 1 to 2 minutes on low flame. • Now add the prepared Bheja (Brain). • Cook for 10 to 20 minutes on low flame. • Now add the prepared Mutton Chaap. • Now add Hara Dhaniya, Hari Mirch, Lemon Juice and Garam Masala. • Take a pan and add Ghee, Makhan and Pyaz. • Cook for 1 to 2 minutes. • Then add this to the Bheja Chaap. • Now cook for 5 to 10 minutes on low flame. • Dish out and enjoy. • Like, share and subscribe. • #bhejachaap #maghazchaap #bhejachaapmasala • ----------- Follow us on Instagram: •   / riwayatipakwan4   • ------------ Follow us on Facebook: •   / riwayatipakwan4  

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