#TAWACOOKINGI never like kaleji at all. One day i ate chicken liver at my neighborhood and felt delicious. So us din se mene pir chicken kaleji khana shoro kya or yeh recipe meri ami ki hai jo mai follow karti ayi ho.

Super delicious restaurant style butter chicken anyone can make at home. This dish is based on the British Indian Restaurant style.NOTES:If you're missing any spices don't worry. substitute for something similar if you can and if not that's ok too! the closer you can get to this recipe the better.This is a very indulgent meal, if you want to cut down the amount of butter... don't. Eat something else. Cutting back on the butter will ruin the dish as it is the heart of the dish.If you like more spice add 1 or 2 chopped green chilli to the onion as you are sauteing and blend together into the onion paste.You can use tandoori masala paste but i find these too sweet and much prefer the powdered form. you can buy from Indian grocer or on ebay etc.Cream will make the dish more or less rich. feel free to adjust this ingredient as you please.Ideally you want the chicken to be ready to add to the gravy as it comes out of the oven. I place chicken in the oven as i begin to saute whole spices. The timing is up to you but don't worry if it doesn't match up perfectly. You're better off having the gravy ready early as you can just continue to add water if it thickens too much. If the chicken is ready far too early i would advise continue cooking on a low heat (70 degrees celcius) until cooked through completely.

This is a little time consuming dish but end result is delicious . I made a spinach gravy or you can also make any kind of base or just eat it that way it taste too good and can be used as Starters .I used Minced chicken you can use any meat .#mycookbook

You can use different cake mixes and different add ins. Make it your own if you wish but you will need the pumpkin no matter what. 😊

Loaches prepared Yanagawa-style are not my bag, so I used beef instead.Beef and burdock root complement each other well.Once you add the meat, just turn it over until it cooks through. Recipe by meron

Desi-style chana aloo is a spicy, flavorful, and delicious curry. If you want to make a special vegetable dish that's different from paneer, and you don't have any green vegetables on hand or have guests over, definitely try this! It's also very easy to make, and if you have pre-cooked chickpeas, it doesn't take much time to prepare.

I adapted a curry recipe that a neighbor taught me to make this authentic curry. This is the type of curry I ate growing up. You can make it with beef, pork, chicken, ground meat or whatever meat you like. These days I like making it with ground meat for a Keema style curry and eating it with naan.-You can use beef, chicken or any other meat you like. Chicken will taste quite light.-If you use a pressure cooker, the meat will become tender easily.-As it simmers, the soup in the pot will reduce, so add water if needed.-If you toast the chopped onion in a toaster oven for 15 minutes or so before sautéing, it will caramelize quite easily.-You can use garlic and ginger from tubes, but freshly grated tastes and smells better.-This curry is also delicious with naan instead of rice. For 7 to 8 servings or so. Recipe by Gonyonyo

This dish just so lip-smacking!Inspired by my cute grandmother - she is the originator of this dish for me.It's colorful and healthy, you can make with as many varieties of vegetables as possible .Try it on and recommend others if you like it.

If u have interseted to learn different varieties then mail me on this id gulnartailor@gmail.com

Kadhi is a dish thats loved by all. There are different ways to make kadhi, but Punjabi, Gujarati, Sindhi, and north Indian kadhi has one common thing is gram flour

This is a recipe I perfected from an arrangement my mother taught me.The rolled cabbage will fall apart if you leave gaps when packing them into the pot, so pack them in tightly and boil in an appropriate pot. You can omit cheese if you don't like it, and it still tastes great. Recipe by EnjoyKitchen

My husband told me that he wanted to eat beef stew with big chunks of meat! So I made this.Beef gristle block is large in size and tough, so it needs to be simmered for two hours. If you don't have time, you can cut it smaller. The meat will be more tender the longer you simmer it. After you add the roux, it will burn if you simmer, so you just have to let all the ingredients meld on low heat. "May Queen" baking potatoes are delicious and will not fall apart during cooking. Recipe by Chietamadon