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@nh1.longduong_: Dễ thưn wa anh Long chị Dương ưii>< #duongfynn #lowg #nlphnhi

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Saturday 26 September 2026 05:34:45 GMT
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2026-09-26 05:41:43
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#handgepäck #carryon #reisen #flug #flughafen
#handgepäck #carryon #reisen #flug #flughafen
Modelo Santorini: elegancia y resistencia en un solo diseño. 🔐 Fabricamos en Maracaibo Visítanos o escríbenos al WhatsApp para más información. 🛠️ #Maracaibo #herreria #multilock #puertas #hierro
Modelo Santorini: elegancia y resistencia en un solo diseño. 🔐 Fabricamos en Maracaibo Visítanos o escríbenos al WhatsApp para más información. 🛠️ #Maracaibo #herreria #multilock #puertas #hierro
HOMEMADE NIHARI MASALA 🌶️ Spices to grind: • 2 tbsp coriander seeds • 1½ tbsp fennel seeds • 1 tsp shah zeera (black cumin) • 1 tsp black peppercorns • 3–4 cloves • 2 small cinnamon stick • 3–4 green cardamoms • 1 star anise • 2–3 peepli (long pepper)highly recommend • Small piece of mace • 1 piece of nutmeg Powdered spices — mix into the ground masala: • 1 tbsp Kashmiri red chili powder • 1 tbsp regular red chili powder (adjust to taste) • ½ tsp turmeric • ¼ tsp citric acid (taatri) • 1 tbsp salt (adjust to taste) • 1 tsp ginger powder For the Nihari: • Roughly 2 lbs beef shank • ½ cup oil or ghee • 2 tbsp garlic paste • ¼ cup or less fried onions • 6 cups hot water • 5 tbsp atta (wheat flour), or more for a thicker gravy METHOD: First, dry roast all the whole spices for a few minutes until they become fragrant. You’re just trying to wake up the spices and release their aroma, so be careful not to burn them. Let them cool completely, then grind them into a fine powder. I like to strain the ground spices once to make sure there are no larger pieces left and the masala is nice and smooth. Mix this with all the powdered spices listed above, and your homemade Nihari masala is ready. I used roughly 2 lbs of beef shank for this recipe. You can use bone-in or boneless beef shank, but if you’re using boneless, I highly recommend asking your butcher for some extra bones because they add so much flavor and richness to the Nihari. I used an Instant Pot, but you can absolutely make this on the stovetop as well. Heat the oil or ghee and brown the meat really well on both sides — this adds so much flavor. Remove the meat and, in the same pot, add the garlic paste and cook until the raw smell goes away. Then add about ¼ cup or less of fried onions; you can use store-bought fried onions like I did, or fry your own at the beginning and keep them aside. Add the browned meat back in, then add almost all of your homemade Nihari masala (I kept about 2 teaspoons aside) and mix really well so the meat is completely coated in the spices. Add 6 cups of hot water — you really don’t need 9 cups or more; 6 cups is more than enough for this amount of meat and gives you a flavorful, rich gravy. If using an Instant Pot, pressure cook for about 45–55 minutes, depending on the cut of meat. Once the meat is tender, I like to transfer everything to a regular pot on the stovetop because it makes finishing the gravy much easier. Mix the atta with water to make a smooth slurry and strain it before adding, especially if you’re a beginner, because this helps prevent lumps. Before adding the atta slurry, skim some of the oil from the top and keep it aside for garnish. Slowly pour the atta slurry into the gravy while continuously stirring — don’t add it all at once. Let the Nihari simmer gently for another 20–30 minutes, stirring occasionally, until the gravy thickens and becomes silky. The atta will absorb some of that beautiful oil, which is why we saved some from the top! Once it’s ready, drizzle the reserved oil over the top and garnish with julienned ginger, green chilies and fresh cilantro. And my biggest recommendation? Make it a day ahead and let it sit overnight! Nihari tastes even better the next day once all those flavors have had time to come together. ❤️
HOMEMADE NIHARI MASALA 🌶️ Spices to grind: • 2 tbsp coriander seeds • 1½ tbsp fennel seeds • 1 tsp shah zeera (black cumin) • 1 tsp black peppercorns • 3–4 cloves • 2 small cinnamon stick • 3–4 green cardamoms • 1 star anise • 2–3 peepli (long pepper)highly recommend • Small piece of mace • 1 piece of nutmeg Powdered spices — mix into the ground masala: • 1 tbsp Kashmiri red chili powder • 1 tbsp regular red chili powder (adjust to taste) • ½ tsp turmeric • ¼ tsp citric acid (taatri) • 1 tbsp salt (adjust to taste) • 1 tsp ginger powder For the Nihari: • Roughly 2 lbs beef shank • ½ cup oil or ghee • 2 tbsp garlic paste • ¼ cup or less fried onions • 6 cups hot water • 5 tbsp atta (wheat flour), or more for a thicker gravy METHOD: First, dry roast all the whole spices for a few minutes until they become fragrant. You’re just trying to wake up the spices and release their aroma, so be careful not to burn them. Let them cool completely, then grind them into a fine powder. I like to strain the ground spices once to make sure there are no larger pieces left and the masala is nice and smooth. Mix this with all the powdered spices listed above, and your homemade Nihari masala is ready. I used roughly 2 lbs of beef shank for this recipe. You can use bone-in or boneless beef shank, but if you’re using boneless, I highly recommend asking your butcher for some extra bones because they add so much flavor and richness to the Nihari. I used an Instant Pot, but you can absolutely make this on the stovetop as well. Heat the oil or ghee and brown the meat really well on both sides — this adds so much flavor. Remove the meat and, in the same pot, add the garlic paste and cook until the raw smell goes away. Then add about ¼ cup or less of fried onions; you can use store-bought fried onions like I did, or fry your own at the beginning and keep them aside. Add the browned meat back in, then add almost all of your homemade Nihari masala (I kept about 2 teaspoons aside) and mix really well so the meat is completely coated in the spices. Add 6 cups of hot water — you really don’t need 9 cups or more; 6 cups is more than enough for this amount of meat and gives you a flavorful, rich gravy. If using an Instant Pot, pressure cook for about 45–55 minutes, depending on the cut of meat. Once the meat is tender, I like to transfer everything to a regular pot on the stovetop because it makes finishing the gravy much easier. Mix the atta with water to make a smooth slurry and strain it before adding, especially if you’re a beginner, because this helps prevent lumps. Before adding the atta slurry, skim some of the oil from the top and keep it aside for garnish. Slowly pour the atta slurry into the gravy while continuously stirring — don’t add it all at once. Let the Nihari simmer gently for another 20–30 minutes, stirring occasionally, until the gravy thickens and becomes silky. The atta will absorb some of that beautiful oil, which is why we saved some from the top! Once it’s ready, drizzle the reserved oil over the top and garnish with julienned ginger, green chilies and fresh cilantro. And my biggest recommendation? Make it a day ahead and let it sit overnight! Nihari tastes even better the next day once all those flavors have had time to come together. ❤️
#CapCut
#CapCut
مشكلة في الغسالة الاتوماتيك في تجفيف الملابس والحل هو تغيير الشداد بعد اكتشاف العطل منه #غسالة_ملابس #غسالة_اوتوماتيكية #غسالة_اوتوماتيك #غسالات_ملابس #غسالتي #غسالات_lg #غسالةlg #صيانة_غسالات #صيانة_غسالات_اتوماتيك
مشكلة في الغسالة الاتوماتيك في تجفيف الملابس والحل هو تغيير الشداد بعد اكتشاف العطل منه #غسالة_ملابس #غسالة_اوتوماتيكية #غسالة_اوتوماتيك #غسالات_ملابس #غسالتي #غسالات_lg #غسالةlg #صيانة_غسالات #صيانة_غسالات_اتوماتيك

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