vahrehvah
sanjay thumma Vahchef with Indian food videos inspires home cooks with new recipes every day.



Ghost (meat)

Ghost (meat)
Turkey Thanksgiving

Turkey Thanksgiving

Turkey Thanksgiving: Turkey cooked in oven with biryani stuffing...

chicken jalfrezi

Chicken Jalfrezi

How to makechicken jalfrezi?How to cookchicken jalfrezi?Learn the recipechicken jalfrezi...

Vegetarian Shepherds Pie

Vegetarian Shepherds Pie

In early cookery books, the dish was a means of using leftover roasted meat of any kind, ...

Fish Peera(Meen thoran)

Fish Peera(meen Thoran)

How to makeFish Peera(Meen thoran)?How to cookFish Peera(Meen thoran)?Learn the recipeFi...

Chicken Tarkari

Chicken Tarkari

How to makeChicken Tarkari?How to cookChicken Tarkari?Learn the recipeChicken Tarkariby ...

fish with coconut

Fish With Coconut

How to makefish with coconut?How to cookfish with coconut?Learn the recipefish with coco...

Ghost (meat) Recipe, How To Make Ghost (meat) Recipe

How to makeGhost (meat) ?How to cookGhost (meat) ?Learn the recipeGhost (meat) by vahchef.For all recipes visit vahrehvah.com

About Recipe

How to make Ghost (meat)

(89 ratings)
0 reviews so far
Prep time
mins
Cook time
mins
Total time
0 mins
Ghost (meat)
Author : Vahchef
Main Ingredient : Chicken
Servings : 0 persons
Published date : November 13, 2016


Ingredients used in Ghost (meat)
• Garlic paste - 1 teaspoons.
• Ginger - - 1 to taste.
• Onion - 2 numbers.
• Daalchini (cinnamon ) - 1 stricks.
• Chhotee ilaayachi - 1 numbers.
• Bari ilaayachi - 1 numbers.
• Dried red chilly - 2 numbers.
• Tejpatta - 2 numbers.
• Jeera - 1/2 teaspoons.
• Oil - 2 tablespoons.
• Mutton pieces - 500 grams.
• Green chilly - 2 numbers.
• Pepper - 10 numbers.
• Water - 400 ml.
• Salt - to taste.
Method:
1. Put water in the pressure cooker. 2. Add mutton, onion, ginger, garlic, green chilly, pepper, powdered masalas, tomato, salt and 1 tbsp oil. 3. Pressure cook for 12 minutes after the first whistle on medium flame. 4. Let the pressure cooker cool on its own. 5. Heat 1tbsp oil (or more if you desire) in a karaahi. 6. Put jeera, dried red chilly and garam masala. 7. When jeera starts to splutter, add the whole content of the pressure cooker to the karaahi. 8. Saute for 3 minutes on high flame. 9. Cook for some more time till most of the water of mutton dish gets evaporated, or till you reach the desired consistency of water in the dish. 10. Put off the flame. 11. Garnish with chopped dhania patta. 12. Serve with rice or chapaatis.





Cooking with images







 

Comments & Reviews

 

You need to login to post a comment. Click here to login.

Recent comments


 


Be the first to know about Our Recipes and Foods: Subscribe to Newsletter