how to make butter non in home made

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MUSROOM CURRY

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                                    MUSROOM CURRY Ingredients: Mushrooms-250gm Onion-1 sliced Garlic-2 cloves Potato-1 cut into small cubes Mustard paste-2 tbsp Poppyseeds paste-1tbspn Green chillies Mustard oil How to make Mushroom Curry : Cut the mushrooms into slices. Add 1 tbspn mustard oil in a pan and fry these mushroom with some salt and turmeric powder. Set them aside.Similarly fry the sliced potatoes and keep aside. Now add some mustard oil in the pan and when the oil is hot add garlic and fry till they are red. Then add the sliced onions and fry then till golden brown then add some salt,turmeric powder and green chillies. When the oil separates add the fried potatoes and mushrooms.Fry for a min and then add some water.When it comes to boil add the mustard and poppy seeds paste. Cook them until the potatoes are done and before you turn the gas off add hal...
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INDIAN MUTTON GRAVY

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MUTTON GRAVY RECIPE SPICY PREP TIME 20 mins COOK TIME 40 mins TOTAL TIME 1 hour A non veg gravy recipe made using meat/mutton and this gravy is made using yogurt which tastes good with rice and roti as well. Author: Asiya Recipe type: Mutton/Meat Cuisine: Indian Serves: 4 INGREDIENTS ·          500 gms meat/mutton ·          3 tbsp oil ·          2 cloves ·          2 cardamoms ·          1 small cinnamon stick ·          2-3 black pepper corns ·          3-4 medium sized onions, finely sliced ·          3-4 vertically slit green chillies ·          1 tbsp ging...
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HOW TO MAKE AN INDIAN STYLE LAMB, POTATO AND AUBERGINE DHANSAK CURRY

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rep time: 20 minutes Cooking time: 30 minutes Serves 4 2 medium onions, sliced 2 cloves of garlic, crushed 1 thumb of ginger, grated 1 tsp turmeric 2 tbsp garam masala 2 dry red kashmiri chillies 1 tbsp chilli powder ½ aubergine, cut into cubes 300g baby potatoes, halves 100g red split lentils 400g tinned chopped tomatoes 200ml water 320g lamb chops, trimmed and bone in 2 fresh bay leaves Olive oil Salt and pepper Coriander and low fat natural yoghurt to serve how to make it: Heat a large lidded casserole and add some olive oil. Sauté the onions, garlic and ginger until soft then add the chilli, turmeric and garam masala. Next add the aubergine, potatoes and lamb. Pour in the water, bay leaves, tomatoes and lentils, season and stir well. Put the lid on and simmer for 30 minutes. Serve with another sprinkle of garam masala, some natural yoghurt and a good sprinkle of fresh coriander leaves.
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