@afaf._.98: 🤣🤣🤣 #حبابة_كزلومة#ضحك#your_coffee#اكسبلور

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Saturday 04 July 2026 09:01:37 GMT

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🖤𝓓𝓸𝓱𝓪 :

صحتين وهنا

2026-07-05 10:26:25

1

ᥫ᭡بۣۗہنۣۗہتۣۗہ سۣۗہوۣريۣۗہآ ᥫ᭡ :

عوافي وهنا ياقلبي ❤️❤️

2026-07-04 09:04:11

1

Daren Hazal :

😂😂😂😂😂صحه وهنا

2026-07-11 08:24:12

1

ᥫ᭡بۣۗہنۣۗہتۣۗہ سۣۗہوۣريۣۗہآ ᥫ᭡ :

وين 😂😂😂

2026-07-04 09:04:04

1

🎀 :

😂😂😂

2026-07-04 13:47:56

1

𝒐𝒎 𝒂𝒔𝒂𝒍 :

😂😂

2026-07-04 12:25:53

1

Mer :

😂😂😂😂

2026-07-06 20:29:15

0

نـور🦢. :

😂😂😂

2026-07-05 11:17:30

1

doneahwij :

😂😂😂😂😂

2026-07-09 22:32:52

0

فَـاطمـة الزَهراء | :

❣️❣️😂

2026-07-13 19:34:52

1

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REGIONAL SPICED KEEMA (COARSE-GROUND MINCED MEAT TRADITIONS OF INDIA) 1. MUMBAI IRANI KEEMA GHOTALA **Ingredients:** - Minced Mutton (Coarse Ground): 250 g - Sunny-Side-Up Egg Yolk: 1 - Specialized Irani Spice Mix: 1 tbsp (cumin, coriander, black pepper, cardamom) - Diced Red Onion: 1 medium - Ginger-Garlic Paste: 1 tbsp - Tomato: 1 medium (chopped) - Butter / Oil: 2 tbsp - Salt: 3/4 tsp - Served With: Toasted butter pao **Instructions:** 1. Heat 1 tbsp butter/oil in a heavy skillet. Add diced red onions and ginger-garlic paste; sauté until onions turn soft and translucent. 2. Add chopped tomato, specialized Irani spice mix, and salt; cook down until oil begins to separate. 3. Add coarse ground minced mutton and sear on high heat for 5 minutes, breaking up lumps with a spatula. 4. Pour in 1/2 cup water, cover, and simmer for 15 minutes until mutton is tender and gravy is thick. 5. Scramble 1 whole egg directly into the simmering keema (ghotala style) if desired, or cook down thick. 6. Spoon hot keema into a serving dish, top with a freshly fried sunny-side-up egg yolk, and serve immediately with toasted butter pao. 2. HYDERABADI KEEMA LUQMI MINCE **Ingredients:** - Lean Mutton Mince: 250 g - Crushed Ginger-Garlic: 1 tbsp - Garam Masala Powder: 1 tsp - Fresh Mint Leaves: 1/2 cup (finely chopped) - Pure Cow Ghee: 1 tbsp - Green Chilies: 2 pcs (finely minced) - Sliced Onions: 1/2 cup - Salt: 3/4 tsp **Instructions:** 1. Heat pure cow ghee in a pan over medium heat. Add sliced onions and minced green chilies; sauté until light golden. 2. Add crushed ginger-garlic and sauté for 1 minute until fragrant. 3. Add lean mutton mince and salt. Stir-fry on medium-high flame for 6 to 8 minutes, breaking up any clusters. 4. Sprinkle garam masala powder and finely chopped fresh mint leaves. 5. Cover with a lid and cook on low flame in its own juices for 12 to 15 minutes until completely cooked and practically dry (sukha). 6. Use as a savory stuffing for crispy Hyderabadi square pastry luqmis, or serve hot with parathas and lime. 3. AWADHI KEEMA DUM MATAR **Ingredients:** - Mutton Mince: 250 g - Sweet Tender Green Peas: 1/2 cup - Mace and Cardamom Powder: 1 tsp - Thick Brown Onion Paste: 2 tbsp (biryani barista paste) - Pure Ghee: 1 tbsp - Yogurt: 2 tbsp - Salt: 3/4 tsp - Ginger Juliennes: 1 tbsp (for garnish) **Instructions:** 1. In a heavy handi, heat pure ghee. Stir in thick brown onion paste and whisked yogurt on low heat. 2. Add mutton mince, season with salt, and bhunno (sear) over medium flame for 6 minutes. 3. Add sweet tender green peas and 1/4 cup water; stir well. 4. Dust with the royal mace and cardamom powder blend. 5. Seal the pot with a tight-fitting lid or foil and place on slow Dum over very low flame for 15 to 20 minutes. 6. Open the pot, garnish with fresh ginger juliennes and coriander, and serve rich and aromatic with layered paratha. 4. BENGALI KEEMA MOTOR SHOOTI **Ingredients:** - Hand-Chopped Goat Meat: 250 g - Fresh Winter Green Peas (Motor Shooti): 1/2 cup - Panch Phoron Spices: 1 tsp - Turmeric-Chili Powder: 1/2 tsp - Mustard Oil: 1 tbsp - Potato: 1 small (diced & lightly fried) - Ginger-Garlic Paste: 1 tbsp - Salt: 3/4 tsp **Instructions:** 1. Heat mustard oil to smoking point in a kadai, then lower heat. 2. Add panch phoron spices and allow the seeds to splutter and release their characteristic aroma. 3. Add ginger-garlic paste, turmeric-chili powder, and hand-chopped goat meat; sauté over medium heat for 7 to 8 minutes. 4. Add the diced fried potatoes, fresh winter green peas, salt, and 1/2 cup warm water. 5. Cover tightly and simmer over low heat for 20 minutes until the hand-chopped meat and potatoes are completely tender and gravy is semi-dry. 6. Finish with a pinch of garam masala and serve hot with luchi or p #RegionalKeema #IndianCuisine #SpicyRecipes #ComfortFood #HomemadeDelight

REGIONAL SPICED KEEMA (COARSE-GROUND MINCED MEAT TRADITIONS OF INDIA) 1. MUMBAI IRANI KEEMA GHOTALA **Ingredients:** - Minced Mutton (Coarse Ground): 250 g - Sunny-Side-Up Egg Yolk: 1 - Specialized Irani Spice Mix: 1 tbsp (cumin, coriander, black pepper, cardamom) - Diced Red Onion: 1 medium - Ginger-Garlic Paste: 1 tbsp - Tomato: 1 medium (chopped) - Butter / Oil: 2 tbsp - Salt: 3/4 tsp - Served With: Toasted butter pao **Instructions:** 1. Heat 1 tbsp butter/oil in a heavy skillet. Add diced red onions and ginger-garlic paste; sauté until onions turn soft and translucent. 2. Add chopped tomato, specialized Irani spice mix, and salt; cook down until oil begins to separate. 3. Add coarse ground minced mutton and sear on high heat for 5 minutes, breaking up lumps with a spatula. 4. Pour in 1/2 cup water, cover, and simmer for 15 minutes until mutton is tender and gravy is thick. 5. Scramble 1 whole egg directly into the simmering keema (ghotala style) if desired, or cook down thick. 6. Spoon hot keema into a serving dish, top with a freshly fried sunny-side-up egg yolk, and serve immediately with toasted butter pao. 2. HYDERABADI KEEMA LUQMI MINCE **Ingredients:** - Lean Mutton Mince: 250 g - Crushed Ginger-Garlic: 1 tbsp - Garam Masala Powder: 1 tsp - Fresh Mint Leaves: 1/2 cup (finely chopped) - Pure Cow Ghee: 1 tbsp - Green Chilies: 2 pcs (finely minced) - Sliced Onions: 1/2 cup - Salt: 3/4 tsp **Instructions:** 1. Heat pure cow ghee in a pan over medium heat. Add sliced onions and minced green chilies; sauté until light golden. 2. Add crushed ginger-garlic and sauté for 1 minute until fragrant. 3. Add lean mutton mince and salt. Stir-fry on medium-high flame for 6 to 8 minutes, breaking up any clusters. 4. Sprinkle garam masala powder and finely chopped fresh mint leaves. 5. Cover with a lid and cook on low flame in its own juices for 12 to 15 minutes until completely cooked and practically dry (sukha). 6. Use as a savory stuffing for crispy Hyderabadi square pastry luqmis, or serve hot with parathas and lime. 3. AWADHI KEEMA DUM MATAR **Ingredients:** - Mutton Mince: 250 g - Sweet Tender Green Peas: 1/2 cup - Mace and Cardamom Powder: 1 tsp - Thick Brown Onion Paste: 2 tbsp (biryani barista paste) - Pure Ghee: 1 tbsp - Yogurt: 2 tbsp - Salt: 3/4 tsp - Ginger Juliennes: 1 tbsp (for garnish) **Instructions:** 1. In a heavy handi, heat pure ghee. Stir in thick brown onion paste and whisked yogurt on low heat. 2. Add mutton mince, season with salt, and bhunno (sear) over medium flame for 6 minutes. 3. Add sweet tender green peas and 1/4 cup water; stir well. 4. Dust with the royal mace and cardamom powder blend. 5. Seal the pot with a tight-fitting lid or foil and place on slow Dum over very low flame for 15 to 20 minutes. 6. Open the pot, garnish with fresh ginger juliennes and coriander, and serve rich and aromatic with layered paratha. 4. BENGALI KEEMA MOTOR SHOOTI **Ingredients:** - Hand-Chopped Goat Meat: 250 g - Fresh Winter Green Peas (Motor Shooti): 1/2 cup - Panch Phoron Spices: 1 tsp - Turmeric-Chili Powder: 1/2 tsp - Mustard Oil: 1 tbsp - Potato: 1 small (diced & lightly fried) - Ginger-Garlic Paste: 1 tbsp - Salt: 3/4 tsp **Instructions:** 1. Heat mustard oil to smoking point in a kadai, then lower heat. 2. Add panch phoron spices and allow the seeds to splutter and release their characteristic aroma. 3. Add ginger-garlic paste, turmeric-chili powder, and hand-chopped goat meat; sauté over medium heat for 7 to 8 minutes. 4. Add the diced fried potatoes, fresh winter green peas, salt, and 1/2 cup warm water. 5. Cover tightly and simmer over low heat for 20 minutes until the hand-chopped meat and potatoes are completely tender and gravy is semi-dry. 6. Finish with a pinch of garam masala and serve hot with luchi or p #RegionalKeema #IndianCuisine #SpicyRecipes #ComfortFood #HomemadeDelight

#ᏦᎯᎡᎥᏃᎷᎯ #اسمع_للاخر @eslambiisa1🐺

#ᏦᎯᎡᎥᏃᎷᎯ #اسمع_للاخر @eslambiisa1🐺

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