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1.Simple & Quick Kunafa Recipe at Home Without Oven

Ingredients:

• Sugar ¾ Cup
• Water 1 Cup
• Lemon juice ½ tsp
• Khoya 100g
• Cream 4 tbsp
• Pheni 200g 
• Butter soft 2 tbsp
• Mozzarella cheese grated
• Pistachios crushed

How to Cook?

1.In a saucepan, add sugar, water, mix well & cook until sugar is dissolved. 

2.Bring it to boil then add lemon juice, mix well & set aside.

3.In a bowl, add khoya & crumbles with the help of hands.

4.Add cream, mix until well combined & set aside.

5.In a bowl, add pheni & crush well with the help of hands.

6.Add butter & mix until well combined.

7.On a deep dish, add crushed pheni, press & spread evenly. 

8.Now add & spread khoya & cream mixture, mozzarella cheese & press gently.

9.Add & spread crushed pheni, press & spread evenly. 

Baking without Oven:

-In pot, add 1 pack of salt, place steamer rack/wire rack (minimum 2“high) and preheat on medium flame for 15-20 minutes.

-Place prepared kunafa, cover and bake in preheated pot on medium flame for 18-20 minutes.

Baking in Oven:

-Bake in preheated oven at 180 C for 12-15 minutes.

-Drizzle prepared sugar syrup & garnish with pistachios & serve!

Afghani/Namkeen Ghosht recipe | 1.Afghani Namkeen Ghosht Recipe by Chef  Lubna|2.Afghani/Peshawari/Rosh Namkeen Ghosht Recipe by Kun Foods|3.Afghani/Peshawari/Rosh Namkeen Ghosht Recipe by kitchen with Amna in Urdu| 4.Afghani/Peshawari/Rosh Namkeen Ghosht Recipe by Baba Food Rcc|Eidul-Adha Recipes

1.Afghani Namkeen Ghosht Recipe by Chef  Lubna

Ingredients:

How to Cook?

Ingredients:

Mutton 1/2 Kg

Oil 1/2 Cup

Ginger Garlic Paste 1 tbsp

Green Coriander 1 tbsp (Chopped)

Ginger 1 tsp (Chopped)

Green Chili 4 (Chopped)

Cumin and Coriander Powder 1 tbsp

Black Pepper 1 tsp (Crushed)

Salt 1/2 tsp

Water 2 Glass

How to Cook?

Step 1: Take a pot and add Oil and preheat it and then add Mutton and stir it and fry it for 2 minutes on high flame and then add Ginger Garlic Paste and stir it well and then add Salt, Black Pepper, Cumin and Coriander Powder and stir it on medium flame for 5 minutes.

Step 2: After that add 2 glass water and stir it and cover with lid and cook it for 1 hour on low flame.

Step 3: After that remove the lid and add Green Coriander, Ginger, Green Chili and stir it on high flame for 3 to 5 minutes. After that your peshawari Namkeen ghost is ready now dish out it and garnish with chopped Ginger and Green Coriander.

3.Afghani/Peshawari/Rosh Namkeen Ghosht Recipe by kitchen with Amna in Urdu

اجزاء: مٹن 1/2 کلو تیل 1/2 کپ ادرک لہسن کا پیسٹ 1 کھانے کا چمچ ہرا دھنیا 1 کھانے کا چمچ (کٹا ہوا) ادرک 1 چائے کا چمچ (کٹی ہوئی) ہری مرچ 4 (کٹی ہوئی) زیرہ اور دھنیا پاؤڈر 1 کھانے کا چمچ کالی مرچ 1 چائے کا چمچ (پسی ہوئی) نمک 1/2 عدد پانی 2 گلاس کیسے پکائیں؟ مرحلہ 1: ایک برتن لیں اور تیل ڈال کر پہلے سے گرم کریں اور پھر مٹن ڈال کر ہلائیں اور تیز آنچ پر 2 منٹ تک بھونیں اور پھر ادرک لہسن کا پیسٹ ڈال کر اچھی طرح ہلائیں اور پھر نمک، کالی مرچ، زیرہ اور دھنیا پاؤڈر ڈالیں۔ اور درمیانی آنچ پر 5 منٹ تک ہلائیں۔ مرحلہ 2: اس کے بعد 2 گلاس پانی ڈال کر ہلائیں اور ڈھکن سے ڈھانپ کر ہلکی آنچ پر 1 گھنٹے تک پکائیں۔ مرحلہ 3: اس کے بعد ڈھکن کو ہٹا دیں اور ہرا دھنیا، ادرک، ہری مرچ ڈالیں اور تیز آنچ پر 3 سے 5 منٹ تک ہلائیں۔ اس کے بعد آپ کا پشاوری نمکین بھوت تیار ہے اب اسے ڈش آؤٹ کریں اور کٹے ہوئے ادرک اور ہرے دھنیے سے گارنش کریں۔ ۔

4.Afghani/Peshawari/Rosh Namkeen Ghosht Recipe by Baba Food Rcc

 In this article complete Recipe of Nihari and Paya by Expert Lubna has been shared.

Origin of Nihari:

"Nihar" started from the Arabic word, "Nahar" which signifies "morning". It was initially eaten by Nawabs in the Mughal Empire as a morning meal thing after their morning supplications. 

Nihari was created in Old Delhi, India, during the rule of the Mughal Empire. Muslim Nawabs (Noblemen) would eat Nihari after their dawn petitions (Fajr), after which they would take snoozes until the evening Muslim supplications (Zhuhr). It later turned into a normal breakfast dish for the average worker because of its energy-boosting properties.

Ingredients:

Nihari masala Powder Preparation( For 1/2 kg nihari )

Method To Cook:

1.For nihari we took 1/2 kg of meat altogether,1kg of beef(Mutton can also be used) paya, and 1/2 kg of the shank or bong meat(nihari can be made just with meat but if you add paya and meat together it will be super delicious). Cook both shank and paya separately because both have different timing of cooking.

2.In a pressure cooker add 3 cups of water,1/2tbsp salt,1/2 tbsp turmeric powder,1 kg of paya, now cover the lid and after 1 pressure on high flame, simmer the alme and cook it for 40-45 minutes.

3.Now on this side, cook the meat .add 1 cup oil in another pressure cooker, add bong meat, garlic ginger paste, and prepared nihari masala. mix it and fry it for 5-6 minutes to remove the smell of meat, when our masala gets roasted, add crushed fried onions.

4.Now add 2cups of water and cover the lid of the cooker, first cook it on high flame until 1 pressure after that cook it on low flame for 30 minutes.

5.After 30 minutes check the meat if it's soft and tender turn off the flame.

6.Now add the cooked paya in bong meat, turn on the flame, and cook it on a high flame.

7.Remove the extra oil, we will add it after fully cooked nihari.

8.Now add 2tbsp of all-purpose flour mixed in 1/2 cup of water or you can add wheat flour as well

9.Stir Continuously while adding flour, it will thicken the nihari.

10.Now cover the add and cook it for 20-25 minutes.

11.For preparing nihari Tarka, take 1/4 cup oil,1 medium onion, fry until golden brown.

12.Add the Tarka in prepared nihari and add fresh coriander and Julian cut ginger, in end add the oil we removed before adding slurry(flour).

13.Nihari is ready to Serve. Enjoy. 

In this article delicious Peshawari Namkeen Gosht Recipe by Expert Lubna is shared.

Ingredients:

Method to Cook: