Spaghetti with Red Onion and Bacon

INGREDIENT:

Kosher salt 

Freshly ground pepper

1 pound(s) spaghetti 

 1 1/4 pound(s) pork belly, cleaved 

 1 medium red onion, diced 

 1 can(s) (28-ounce) entire peeled tomatoes, puréed and strained 

 1/8 teaspoon(s) red pepper drops 

 1 1/2 ounce(s) Pecorino Romano, groun

Directions

Bring a substantial pot of salted water to a bubble. Cook spaghetti as per bundle headings. Then, heat an

expansive skillet over medium heat and cook pork belly until delicate, something like 5 minutes. Include red onion and cook until translucent, something like 10 minutes. Include tomatoes and red pepper pieces. Diminish hotness to medium-low and cook until sauce is marginally decreased, around the range of 8 minutes. 

 Strain spaghetti, holding 1/4 container pasta water. Add spaghetti and pasta water to sauce, and hurl. Season with salt and pepper. Sprinkle with pecorino romano

Kadhi Rice (Karhi Chawal)

Ingredients:
Rice ½ kg
Cumin seeds 2 tbsp
Illuminated margarine ½ container
 Salt to taste
Water as needed

For Kadhi:
Gram flour 125 gm
Yogurt 250 gm
Turmeric powder 1 tbsp
Bean stew powder 1 tbsp
Salt to taste
Water as needed
Oil for browning
Onion 2 (cleaved)
Curry leaves 2 – 3
Cumin powder 1 tsp
For Pakora:
Gram flour 250 gm
Onion 2
Coriander leaves ¼ group
Green chilies 4
Red pepper 1 tbsp (pounded)
Cumin seeds 1 tbsp
Coriander seeds 1 tbsp
Salt to taste
Oil for frying

Cooking Directions:
1.In a dish combine yogurt, turmeric powder, bean stew powder and salt.
2.Presently include a little water, blend well.
3.At that point include gram flour with a little more water.
4.Heat minimal oil in a dish, include slashed onion and sauté for a couple of seconds.
5.Include yogurt mixture. Cook till thickens.
6.Finally warm a little oil, include cumin powder and curry clears out.
7.Pour tarka mixture on top of kadhi.
8.For Pakora: In a dish put together onion, coriander leaves and green chilies.
9.Include pounded red pepper, cumin seeds, coriander seeds, salt and gram flour.
10.Right away sear misuse with the gram flour mixture.
11.Put all the wastes in kadhi mixture, evacuate from blaze and keep aside.
12.For Rice: Heat elucidated margarine in a skillet, include cumin seeds, broil till tan.
13.Include rice, salt and water.
14.Stew on low flare till rice are delicate.
15.Serve kadhi with bubbled rice.

Aloo Ki Tikyan آلو کی ٹکیاں

 Ingredients:

A kilogram of potatoes (ably and cut cubes) (Potatoes 1 kg boiled)
Two pieces green pepper (Green chillies 2)
Green powder half arthritis (Fresh coriander ½ bunch)
Two pieces of lemon juice (Lemon juice 2)
Half a teaspoon of red pepper (Red chilli powder ½ tsp)
Half a teaspoon of ginger garlic paste (Garlic ginger paste ½ tsp)

Chile flakes ½ teaspoon (Chilli flakes ½ tsp)
Zyrh half teaspoon (Cumin ½ tsp)
Black pepper ½ teaspoon (Black pepper ½ tsp)
A spoon to eat white sesame (Sesame seeds 1 tbsp)
½ teaspoon salt (Salt ½ tsp)
The number of eggs (Eggs 3)
Custom Oil (Oil as required)
Cooking Directions
A bowl in the potato, red pepper, ginger garlic paste, Chili flakes, lemon juice, zyrh, black pepper, white sesame, green pepper and add green powder mix  them.
The entire mixture for a while Refrigerators (fridge) put.
I make a pot of eggs gum.
A fraying pan (frying pan) Heat oil in (heat) to.
Now mixture potatoes make small cakes and egg fraying gum box and pan lightly heat (low heat) to golden brown make. Enjoying the potato cakes are ready, serve more.

Shahi Malai Kabab

Ingredients:

Meat boti 500 gm (bubbled)
Onion 2 medium (ground)
Bread cut 4 (let in ½ mug milk)

Ginger garlic glue 1 tsp stacked
Mint leaves 10 (cleaved)
Coriander leaves 2 tbsp (cleaved)
Green chilies 2 - 3 (cleaved)
Stew powder 1 tsp
Allspice 1 tsp
Salt 1 tsp
Turmeric ½ tsp
Malai 2 tbsp stacked
Flour ¾ mug
Water ¾ mug
Eggs 2 (demolished)
Oil for frying

Cooking Directions
1. Shred hamburger blend with ground onion, bread, ginger garlic glue, mint, coriander, green chilies, bean stew powder, allspice, salt, turmeric and malai, work well.
2.shape into kababs.
3.make glue with flour and water.
4.dip every kabab into flour glue.
5.then in eggs and profound sear in griddle.

GolGappa (Pani Poori)

 Fixings: For Golgappa mixture:  

1 glass atta  

1 1/2 glasses suji  

1/2 tspn salt  

oil 2 tbspn  

Filling:  

Shaan Paani puri masala  

Bubbled Kala chana or chick pea can  

In the event that pani poori masala is not accessible, blend 1/4 tsp chilli powder, 1 tsp cumin powder, 1 tsp kala namak, 1 tbsp tamarind mash and a squeeze of salt. 

Technique: 

Oil for browning

Cooking Instructions: Mix all the mixture fixings and make a hard batter. Abandon it secured for in the vicinity of 5 to 6 hours becasue suji requires significant investment to swell up. 

Take a little chunk of the mixture, move it out not as dainty as paper and not as thick as a puri. Cut into little adjusts with the assistance of a treat cutter. 

Sear these rounds, four five at once, on moderate fire. Don't uproot when it cushions up. Sit tight for it to wind up fresh. Keep the high temperature low as we don't need a resplendent shade. For golgappa paani: Shaan masala pack has guidelines on it. Plan it with chilly water. puncture the golgappa from the core on the flimsy side of golgappa. stuff 4 to 5 chana or chickpea in it, load with water and relish.

Special Chicken Karahi

Parts:
 1/2 kg chicken
1/2 tomato

1/4 oil
2 tbsp dry red bean stew
1 tbsp Suki mehte
1 tsp sabit dhanya(grinded)
1 tbsp blend garam masala(grinded)
2 tbsp yogurt
salt(as you like it)
5 green bean stew expansive
2 tbsp ginger glue
1 tbsp cleaved ginger
2 tbsp margarine
System:
To begin with hotness the oil, then include chicken and (bhoonlain)
Include ginger glue.
Right away blend it for not many mints, then cut and include tomato, Mix it.
Right away include all the masalas and blend it well until the tomatos include blend and (galjayen).
At the closure include yogurt and green bean stew.
Let the water be dried out,and include margarine and now low the temperature of your stove
Notwithstanding cut the ginger and green bean stew and add it to you karahi.
your uncommon chicken karahi is prepared.
Appreciate it.