Qeema Bhari Hari Mirch Recipe | Masala Mornings | Shireen Anwar | Desi Food

METHOD:

Heat ½ cup oil, add mince with salt, turmeric, chili powder, ginger garlic, fry till the liquid dries up, add ½ cup water and cook the mince till done, add in chopped onion, chopped mint and coriander, lemon juice, remove from fire and let it cool, cut off the stems and the small part of the upper portion of each chili, scoop out the seeds, cut the chilies, fill the chilies with the half of the cooked mince. In a separate wok heat the remaining oil, fry the sliced onion till light golden, add the remaining cooked mince with yogurt, fry for 5 mins, add ½ cup water, when the water begins to boil, gently put in the stuffed green chilies, and cook until the chilies are slightly wilted and the oil comes on surface, add allspice powder, serve hot.

METHOD:

Marinate undercut with ginger garlic paste, raw papaya, salt, turmeric, chili powder and yogurt, keep it for 1 hour, mix saffron with milk, and keep aside. Heat oil, add onions, fry till golden brown, arrange the pieces of undercut in the single layer, sprinkle with half of a saffron mixture, cover and cook on medium flame for 15 mins until mixed, sprinkle in the lemon juice, serve with roti.

METHOD:

Boil raw green mangoes for 30 mins, remove the skin, squeeze out the pulp, and keep in a freezer for 1 hour. In a blender put together the mango pulp, sugar, chilled milk, crushed ice, fresh cream, cardamom powder and rose water, blend well, serve in glasses decorated with silver leaves.