Shan Masala Mix

[vc_row][vc_column][vc_column_text animation_delay="0"] RECIPE : Achar Gosh [/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_column_text animation_delay="0"] Ingredient’s Required  [/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][et_gap element_id="926387" element_css=".et-gap-926387 {height:32px;}"][/vc_column][/vc_row][vc_row][vc_column][vc_column_text] [/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width="1/4"][vc_column_text animation_delay="0"] Meat on Bones 1 kg / 2.2 lbs small portions  [/vc_column_text][/vc_column][vc_column width="1/4"][vc_column_text animation_delay="0"] Garlic Paste 1-2 tablespoons  [/vc_column_text][/vc_column][vc_column width="1/4"][vc_column_text animation_delay="0"] Ginger Paste 1-2 tablespoons [/vc_column_text][/vc_column][vc_column width="1/4"][vc_column_text animation_delay="0"] Green Chilies 10 medium slit lengthwise [/vc_column_text][/vc_column][/vc_row][vc_row element_id="960383" css=".vc_custom_1650598629170{margin-top: 20px !important;}"][vc_column width="1/5"][vc_column_text animation_delay="0"] Lemon Juice 3-4 tablespoons  [/vc_column_text][/vc_column][vc_column width="1/5"][vc_column_text animation_delay="0"] Tomatoes 6 medium /500g  [/vc_column_text][/vc_column][vc_column width="1/5"][vc_column_text animation_delay="0"] Plain Yogurt 2 ½ cups / 500g whipped [/vc_column_text][/vc_column][vc_column width="1/5"][vc_column_text animation_delay="0"] Cooking Oil 1 cup / 175ml [/vc_column_text][/vc_column][vc_column width="1/5"][vc_column_text animation_delay="0"] Shan Achar Gosht Mix 1 packet mix in ½ cup water [/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][et_gap element_id="926387" element_css=".et-gap-926387 {height:32px;}"][/vc_column][/vc_row][vc_row][vc_column][vc_column_text animation_delay="0"] How to cook : Combine 2 tb spoon of Shan Achar Gosht masala with lemon juice and add green chilies. In warm oil add meat, garlic, ginger, yogurt and remaining Shan Achar Gosht masala. Cook on high flame for 7-10 minutes. Pour in 2-3 cups of water. Place the lid and cook on low flame until meat is soft. Add tomato puree. Cook for 5-6 minutes on high flame and add green chilies over the meat. Place the lid and cook on low flame until oil separates from gravy. If desired remove excessive oil before serving. Tips: For meat, use cuts from shoulder and T-bone. :) :) :) :) Tastes extremely delicious and gives traditional achar gosht experience at home :) :) :) :) [/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_column_text][/vc_column_text][/vc_column][/vc_row]

[vc_row][vc_column][vc_column_text animation_delay="0"] RECIPE : Sindhi Biryani [/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_column_text animation_delay="0"] Ingredient’s Required  [/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][et_gap element_id="926387" element_css=".et-gap-926387 {height:32px;}"][/vc_column][/vc_row][vc_row][vc_column][vc_column_text] [/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width="1/5"][vc_column_text animation_delay="0"] Meat on Bones 1 kg / 2.2 lbs small portions  [/vc_column_text][/vc_column][vc_column width="1/5"][vc_column_text animation_delay="0"] Rice, Basmati 750g/ 3 ½ cups soaked  [/vc_column_text][/vc_column][vc_column width="1/5"][vc_column_text animation_delay="0"] Tomatoes 200g / 2-3 medium [/vc_column_text][/vc_column][vc_column width="1/5"][vc_column_text animation_delay="0"] Potatoes 250g / 2 medium peeled [/vc_column_text][/vc_column][vc_column width="1/5"][vc_column_text animation_delay="0"] Plain Yogurt 100g / ½ cup whipped [/vc_column_text][/vc_column][/vc_row][vc_row element_id="604662" css=".vc_custom_1650600507623{margin-top: 20px !important;margin-bottom: 20px !important;}"][vc_column width="1/4"][vc_column_text animation_delay="0"] Onions 175g / 2 medium sliced  [/vc_column_text][/vc_column][vc_column width="1/4"][vc_column_text animation_delay="0"] Garlic Paste 2 tablespoons  [/vc_column_text][/vc_column][vc_column width="1/4"][vc_column_text animation_delay="0"] Ginger Paste 2 tablespoons [/vc_column_text][/vc_column][vc_column width="1/4"][vc_column_text animation_delay="0"] Small Green Chilies 10-20 whole [/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width="1/4"][vc_column_text animation_delay="0"] Cilantro/Fresh Coriander 1 cup chopped  [/vc_column_text][/vc_column][vc_column width="1/4"][vc_column_text animation_delay="0"] Mint Leaves 1 cup chopped  [/vc_column_text][/vc_column][vc_column width="1/4"][vc_column_text animation_delay="0"] Cooking Oil 175ml /1cup [/vc_column_text][/vc_column][vc_column width="1/4"][vc_column_text animation_delay="0"] Shan Sindhi Biryani Mix 1 packet mix in ½ cup water [/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][et_gap element_id="926387" element_css=".et-gap-926387 {height:32px;}"][/vc_column][/vc_row][vc_row][vc_column][vc_column_text animation_delay="0"] How to cook : Cook onions in warm oil until light golden brown. Combine meat and garlic paste. Cook for 4-5 minutes on high flame. Combine Shan Sindhi Biryani masala, potatoes, yogurt, ginger paste and cook for 5 minutes. Combine water (Beef/Lamb 4 cups, Chicken 2 cups). Place the lid and cook on low flame until meat becomes soft. After it’s cooked, there should be about two cups of gravy left Add chopped tomatoes, green chilies, fresh coriander and mint leaves on the meat. Do not mix meat and green masala. Place the lid and cook on low flame for 5 minutes. Do not mix Add soaked rice in 3 litres of water and a little salt and cook until 75% cooked. Drain any water left. Layer cooked rice evenly over meat. Do not mix rice and meat. Place the lid and cook on low flame until rice becomes soft(5-10 minutes). Mix before serving. Garnish with fried onions and coriander leaves. Serve hot. :) :) :) :) Tastes extremely delicious and gives traditional sindhi biryani experience at home :) :) :) :)  [/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_column_text][/vc_column_text][/vc_column][/vc_row]

[vc_row][vc_column][vc_column_text animation_delay="0"] RECIPE : Butter Chicken [/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_column_text animation_delay="0"] Ingredient’s (as per 50 grams)  [/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][et_gap element_id="926387" element_css=".et-gap-926387 {height:32px;}"][/vc_column][/vc_row][vc_row][vc_column][vc_column_text] [/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width="1/4"][vc_column_text animation_delay="0"] Chicken 1 kg  [/vc_column_text][/vc_column][vc_column width="1/4"][vc_column_text animation_delay="0"] Tomatoes 1kg finely chopped   [/vc_column_text][/vc_column][vc_column width="1/4"][vc_column_text animation_delay="0"] Lemon Juice 2 teaspoons [/vc_column_text][/vc_column][vc_column width="1/4"][vc_column_text animation_delay="0"] Plain Yogurt 3 tablespoons [/vc_column_text][/vc_column][/vc_row][vc_row element_id="742090" css=".vc_custom_1650601310190{margin-top: 30px !important;}"][vc_column width="1/4"][vc_column_text animation_delay="0"] Single Cream ½ cup  [/vc_column_text][/vc_column][vc_column width="1/4"][vc_column_text animation_delay="0"] Butter ¾ -1 cup  [/vc_column_text][/vc_column][vc_column width="1/4"][vc_column_text animation_delay="0"] Cooking Oil 2 tablespoons [/vc_column_text][/vc_column][vc_column width="1/4"][vc_column_text animation_delay="0"] Shan Butter Chicken Mix 1 packet [/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][et_gap element_id="926387" element_css=".et-gap-926387 {height:32px;}"][/vc_column][/vc_row][vc_row][vc_column][vc_column_text animation_delay="0"] How to cook : Combine Shan Butter Chicken masala, lemon juice, yogurt, oil and apply to the meat pieces and leave for 1-3 hours. Boil tomatoes in 1-2 cups of water for about 10 minutes, remove skin and seeds. Leave tomato puree aside. Cook marinated chicken on medium-low falme for 2-3 minutes. Combine chicken and tomato puree. Cover and cook on low flame for about 15 minutes. Add butter and cook for 5 minutes. Add cream. Stir and remove from heat. Serve hot. :) :) :) :) Tastes extremely delicious and gives traditional butter chicken experience at home :) :) :) :)  [/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_column_text][/vc_column_text][/vc_column][/vc_row]

[vc_row][vc_column][vc_column_text animation_delay="0"] RECIPE : Chana Chaat [/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_column_text animation_delay="0"] INGREDIENT REQUIRED (as per 50 grams) [/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][et_gap element_id="926387" element_css=".et-gap-926387 {height:32px;}"][/vc_column][/vc_row][vc_row][vc_column][vc_column_text] [/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width="1/4"][vc_column_text animation_delay="0"]  Chickpeas 1 cup / 200g  [/vc_column_text][/vc_column][vc_column width="1/4"][vc_column_text animation_delay="0"] Potatoes 3 cups peeled & boiled [/vc_column_text][/vc_column][vc_column width="1/4"][vc_column_text animation_delay="0"] Onion 1 cup finely diced [/vc_column_text][/vc_column][vc_column width="1/4"][vc_column_text animation_delay="0"] Green Chillies 3-4 finely sliced [/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width="1/5"][vc_column_text animation_delay="0"] Lemon Juice 3-4 tablespoons [/vc_column_text][/vc_column][vc_column width="1/5"][vc_column_text animation_delay="0"] Fresh Coriander 2-3 tablespoons leaves [/vc_column_text][/vc_column][vc_column width="1/5"][vc_column_text animation_delay="0"] Tamarind ½-1 cup [/vc_column_text][/vc_column][vc_column width="1/5"][vc_column_text animation_delay="0"] Papri 1 cup crushed [/vc_column_text][/vc_column][vc_column width="1/5"][vc_column_text animation_delay="0"] Shan Chana Chaat Masala 3-4 tablespoons [/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][et_gap element_id="926387" element_css=".et-gap-926387 {height:32px;}"][/vc_column][/vc_row][vc_row][vc_column][vc_column_text animation_delay="0"] How to cook : Boil chickpeas in 10 cups water for 2 hours then, at that point, add 1 teaspoon baking pop and bubble for 10 minutes. Join all the above things except papri. Blend well. Present with papri on top of each serving. :) :) :) :) Tastes extremely delicious and gives traditional chana chat experience at home :) :) :) :)  [/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_column_text][/vc_column_text][/vc_column][/vc_row]

[vc_row][vc_column][vc_column_text animation_delay="0"] RECIPE : Chicken Masala [/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_column_text animation_delay="0"] Ingredient’s Required (as per 50 grams)  [/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][et_gap element_id="926387" element_css=".et-gap-926387 {height:32px;}"][/vc_column][/vc_row][vc_row][vc_column][vc_column_text] [/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width="1/6"][vc_column_text animation_delay="0"] Chicken 1 kg/2.2 lbs small portions  [/vc_column_text][/vc_column][vc_column width="1/6"][vc_column_text animation_delay="0"] Onions 3 medium / 300g finely sliced [/vc_column_text][/vc_column][vc_column width="1/6"][vc_column_text animation_delay="0"] Plain Yogurt 1 ½ cups / 300g whipped [/vc_column_text][/vc_column][vc_column width="1/6"][vc_column_text animation_delay="0"] Ginger Julienne 2 tablespoons [/vc_column_text][/vc_column][vc_column width="1/6"][vc_column_text animation_delay="0"] Oil / Ghee 1 cup / 175 ml [/vc_column_text][/vc_column][vc_column width="1/6"][vc_column_text animation_delay="0"] Shan Chicken Masala  Mix 50g in ½ cup water [/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][et_gap element_id="926387" element_css=".et-gap-926387 {height:32px;}"][/vc_column][/vc_row][vc_row][vc_column][vc_column_text animation_delay="0"] How to cook : Warm oil, stir fry onions until light brown, Seperate fromoil and squash it. Add chicken, yogurt and Shan Chicken Masala Mix to the same oil. Cover and cook on low flame for 20-30 minutes. Add julienne ginger and ½-1 cup water to make sauce/gravy. Cover and cook on low flame for 5 mins. Mix in squashed onions. Cover and cook on low flame for 5 minutes. :) :) :) :) Taste the extremely delicious and authentic chicken masala at home :) :) :) :)  [/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_column_text][/vc_column_text][/vc_column][/vc_row]

[vc_row][vc_column][vc_column_text animation_delay="0"] RECIPE : Daal Makhani [/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_column_text animation_delay="0"] Ingredient’s Required :  [/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][et_gap element_id="926387" element_css=".et-gap-926387 {height:32px;}"][/vc_column][/vc_row][vc_row][vc_column][vc_column_text] [/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width="1/5"][vc_column_text animation_delay="0"] Urad Dal Whole ¾ cup / 175g washed & soaked  [/vc_column_text][/vc_column][vc_column width="1/5"][vc_column_text animation_delay="0"] Onion 1 large / 125g sliced  [/vc_column_text][/vc_column][vc_column width="1/5"][vc_column_text animation_delay="0"] Garlic Paste/strong 10 cloves coarsely chopped [/vc_column_text][/vc_column][vc_column width="1/5"][vc_column_text animation_delay="0"] Tomato 1 small / 50g diced [/vc_column_text][/vc_column][vc_column width="1/5"][vc_column_text animation_delay="0"] Green Chilies 6-8 small /medium whole [/vc_column_text][/vc_column][/vc_row][vc_row element_id="325913" css=".vc_custom_1650601765038{margin-top: 30px !important;}"][vc_column width="1/4"][vc_column_text animation_delay="0"] Soya Leaves 1 teaspoon finely chopped  [/vc_column_text][/vc_column][vc_column width="1/4"][vc_column_text animation_delay="0"] Curry Leaves 10 leaves  [/vc_column_text][/vc_column][vc_column width="1/4"][vc_column_text animation_delay="0"] Oil / Ghee ¼ – ½ cup [/vc_column_text][/vc_column][vc_column width="1/4"][vc_column_text animation_delay="0"] Shan Daal Masala Mix 1 ½ – 2 tablespoons [/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][et_gap element_id="926387" element_css=".et-gap-926387 {height:32px;}"][/vc_column][/vc_row][vc_row][vc_column][vc_column_text animation_delay="0"] How to cook : Soften 175g Whole Urad Dal overnight. Cook the lentils and beans until soft. Independently, cook 50g tomato paste and add 15g dal makhani masala and the boiling beans mix and cook for 10 minutes. Add salt and chili flakes to taste. Add 40 g of cream and 30 g of butter and stir untill desired consistancy. Add coriander for garnish. Serve with tandoori parantha, naan or rice. :) :) :) :) Tastes extremely delicious and gives traditional daal makhani experience at home :) :) :) :)  [/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_column_text][/vc_column_text][/vc_column][/vc_row]

[vc_row][vc_column][vc_column_text animation_delay="0"] RECIPE : Haleem [/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_column_text animation_delay="0"] INGREDIENT REQUIRED (as per 50 grams) [/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][et_gap element_id="926387" element_css=".et-gap-926387 {height:32px;}"][/vc_column][/vc_row][vc_row][vc_column][vc_column_text] [/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width="1/4"][vc_column_text animation_delay="0"]  Meat 400g 4-6 large boneless portion  [/vc_column_text][/vc_column][vc_column width="1/4"][vc_column_text animation_delay="0"] Bones 500g chopped  [/vc_column_text][/vc_column][vc_column width="1/4"][vc_column_text animation_delay="0"] Oil/Ghee 1-2 cups [/vc_column_text][/vc_column][vc_column width="1/4"][vc_column_text animation_delay="0"] Garlic Paste 1-2 tablespoons [/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width="1/4"][vc_column_text animation_delay="0"] Onion 1 medium sliced  [/vc_column_text][/vc_column][vc_column width="1/4"][vc_column_text animation_delay="0"] Wheat (bulgur/cracked) 1cup / 200 g  [/vc_column_text][/vc_column][vc_column width="1/4"][vc_column_text animation_delay="0"] Daal Chana / Split Yellow Lentil ½ cup / 100 g [/vc_column_text][/vc_column][vc_column width="1/4"][vc_column_text animation_delay="0"] Shan Haleem Masala 1 packet [/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][et_gap element_id="926387" element_css=".et-gap-926387 {height:32px;}"][/vc_column][/vc_row][vc_row][vc_column][vc_column_text animation_delay="0"] How to cook : Warm half oil/ghee, add meat, garlic glue and Shan Haleem Mix. Pan fry for few moments. Then, at that point, add 15 cups water, lentil, wheat and bones. Cover and stew on low flame until meat is delicate (Beef 4-6 hours, Chicken 3-4 hours) Separate bones from curry and dispose of Coarsely grind the curry with a wooden spoon or toil in a blender for 1-2 minutes. (Try not to crush into a fine paste). Cook on low flame for 60 minutes. Mix verey now and then. Add extra water, if necessary. Warm remaining oil/ghee and fry onion until brown. Mix it in the haleem. Cover and stew on low flame for 20-30 mintues. :) :) :) :) Tastes extremely delicious and gives traditional haleem experience at home :) :) :) :)  [/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_column_text][/vc_column_text][/vc_column][/vc_row]

[vc_row][vc_column][vc_column_text animation_delay="0"] RECIPE : Karachi Beef Biriyani [/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_column_text animation_delay="0"] Ingredient’s  [/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][et_gap element_id="926387" element_css=".et-gap-926387 {height:32px;}"][/vc_column][/vc_row][vc_row][vc_column][vc_column_text] [/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width="1/6"][vc_column_text animation_delay="0"] Beef 750g meat on bone  [/vc_column_text][/vc_column][vc_column width="1/6"][vc_column_text animation_delay="0"] Rice Basmati 750g washed & soaked  [/vc_column_text][/vc_column][vc_column width="1/6"][vc_column_text animation_delay="0"] Onions 3-4 medium / 400g [/vc_column_text][/vc_column][vc_column width="1/6"][vc_column_text animation_delay="0"] Potatoes 2 medium / 250g [/vc_column_text][/vc_column][vc_column width="1/6"][vc_column_text animation_delay="0"] Tomatoes 4 medium / 300g diced [/vc_column_text][/vc_column][vc_column width="1/6"][vc_column_text animation_delay="0"] Plain Yogurt 1¼ cups / 250g whipped [/vc_column_text][/vc_column][/vc_row][vc_row element_id="679522" css=".vc_custom_1650602853496{margin-top: 30px !important;}"][vc_column width="1/6"][vc_column_text animation_delay="0"] Garlic Paste 3 tablespoons  [/vc_column_text][/vc_column][vc_column width="1/6"][vc_column_text animation_delay="0"] Ginger Paste 2 tablespoons  [/vc_column_text][/vc_column][vc_column width="1/6"][vc_column_text animation_delay="0"] Green Chilies 10 medium / large whole [/vc_column_text][/vc_column][vc_column width="1/6"][vc_column_text animation_delay="0"] Lemon Juice 3-4 tablespoons / 2 lemons [/vc_column_text][/vc_column][vc_column width="1/6"][vc_column_text animation_delay="0"] Oil/Ghee 1 ½ cup / 250ml [/vc_column_text][/vc_column][vc_column width="1/6"][vc_column_text animation_delay="0"] Shan Karachi Beef Biryani 1 packet [/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][et_gap element_id="926387" element_css=".et-gap-926387 {height:32px;}"][/vc_column][/vc_row][vc_row][vc_column][vc_column_text animation_delay="0"] How to cook : Warm a cup of ghee/oil and cook onions until light golden brown. Combine beef, garlic, ginger and cook for a minute. Add Shan Karachi Beef Biryani masala and cook for another 5-6 minutes. Combine 3-4 cups water, yogurt and potatoes. Cover and cook on low flame until the meat becomes soft. Combine tomatoes, green chilies and lemon juice. Mix and remove from flame. Add soaked rice in 3 litres of water and a little salt and cook until 75% cooked. Drain any water left. Layer 75% boiled rice in a pot and add cooked meat curry over it. Then add the remaining rice over the meat curry. Place the lid and cook on low flame for 10 minutes. Warm some oil/ghee and add to the dish. Mix the rice from bottom to top at few places. Place the lid and cook for 5 minutes. Garnish with fried onions and coriander leaves. Serve hot. :) :) :) :) Tastes extremely delicious and gives traditional Karachi Beef Biriyani at home :) :) :) :)  [/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_column_text][/vc_column_text][/vc_column][/vc_row]

[vc_row][vc_column][vc_column_text animation_delay="0"] RECIPE : Karahi Meat Masala [/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_column_text animation_delay="0"] INGREDIENT REQUIRED [/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][et_gap element_id="926387" element_css=".et-gap-926387 {height:32px;}"][/vc_column][/vc_row][vc_row][vc_column][vc_column_text] [/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width="1/5"][vc_column_text animation_delay="0"] Meat 1½ kg / 3.3 lbs small cubes  [/vc_column_text][/vc_column][vc_column width="1/5"][vc_column_text animation_delay="0"] Tomatoes 6-7 medium / 500g diced  [/vc_column_text][/vc_column][vc_column width="1/5"][vc_column_text animation_delay="0"] Garlic crushed 2 tablespoons [/vc_column_text][/vc_column][vc_column width="1/5"][vc_column_text animation_delay="0"] Green Chillies 6 medium whole [/vc_column_text][/vc_column][vc_column width="1/5"][vc_column_text animation_delay="0"] Cilantro/Fresh Coriander Cilantro/Fresh Coriander chopped [/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width="1/4"][vc_column_text animation_delay="0"] Cooking Oil 1½ cups / 275 m  [/vc_column_text][/vc_column][vc_column width="1/4"][vc_column_text animation_delay="0"] Butter ½ cup / 85g  [/vc_column_text][/vc_column][vc_column width="1/4"][vc_column_text animation_delay="0"] Ginger Paste 1 tablespoon [/vc_column_text][/vc_column][vc_column width="1/4"][vc_column_text animation_delay="0"] Shan Karhai / Fry Gosht 1 packet mix in ½ cup water [/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][et_gap element_id="926387" element_css=".et-gap-926387 {height:32px;}"][/vc_column][/vc_row][vc_row][vc_column][vc_column_text animation_delay="0"] How to cook : Mix garlic, ginger paste and Shan Karahi Mix. Apply to meat and marinate for (Chicken 15 minutes, Goat/ Lamb/ Beef 1-2 hours +). Heat one cup oil and stir fry meat on high heat for 5-6 minutes. Add julienne ginger Cover and cook on low heat until meat is tender (Chicken 10 minutes, Goat / Lamb / Beef 45 minutes). Separately heat ½ cup oil and add tomatoes. Cook on low heat until soft (5-6 minutes). Stir periodically. Add cooked tomatoes and green chillies to the cooked meat. On medium heat stir-fry meat until oil separates from masala. Stir constantly. If desired remove excessive oil. Add fresh coriander and butter. Stir fry and serve with hot naans. :) :) :) :) Tastes extremely delicious and gives traditional Karachi Beef Biriyani at home :) :) :) :)  [/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_column_text][/vc_column_text][/vc_column][/vc_row]

RECIPE : Mix Veg Masala [/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_column_text animation_delay="0"] Ingredient’s Required (as per 100 grams)  [/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][et_gap element_id="926387" element_css=".et-gap-926387 {height:32px;}"][/vc_column][/vc_row][vc_row][vc_column][vc_column_text] [/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width="1/5"][vc_column_text animation_delay="0"] Single / Mixed Vegetables 500g washed & prepared  [/vc_column_text][/vc_column][vc_column width="1/5"][vc_column_text animation_delay="0"] Onions 2 medium / 200g finely sliced  [/vc_column_text][/vc_column][vc_column width="1/5"][vc_column_text animation_delay="0"] Tomatoes 2-3 medium / 200g finely chopped [/vc_column_text][/vc_column][vc_column width="1/5"][vc_column_text animation_delay="0"] Cooking Oil ½ cup / 85ml [/vc_column_text][/vc_column][vc_column width="1/5"][vc_column_text animation_delay="0"] Shan Vegetable Masala Mix 2-3 tablespoons [/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][et_gap element_id="926387" element_css=".et-gap-926387 {height:32px;}"][/vc_column][/vc_row][vc_row][vc_column][vc_column_text animation_delay="0"] How to cook : In hot oil fry the onions for few minutes. Add tomatoes and fry for few minutes. Add vegetables, Shan Kitchen King Masala and fry for few minutes. Stir and add desired quantity of water if necessary. Cook on low heat until vegetables are tender. Garnsish with chopped coriander. Serve hot. :) :) :) :) Tastes extremely delicious and gives traditional Vegetable Masala experience at home :) :) :) :)  [/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_column_text][/vc_column_text][/vc_column][/vc_row]

[vc_row][vc_column][vc_column_text animation_delay="0"] RECIPE : Meat Korma [/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_column_text animation_delay="0"] Ingredient’s Required (as per 50 grams)  [/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][et_gap element_id="926387" element_css=".et-gap-926387 {height:32px;}"][/vc_column][/vc_row][vc_row][vc_column][vc_column_text] [/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width="1/6"][vc_column_text animation_delay="0"] Meat with Bones 1 kg /2.2 lbs small portions  [/vc_column_text][/vc_column][vc_column width="1/6"][vc_column_text animation_delay="0"] Onions 3 medium / 300g finely sliced  [/vc_column_text][/vc_column][vc_column width="1/6"][vc_column_text animation_delay="0"] Plain Yogurt 1 ½ cups / 300g whipped [/vc_column_text][/vc_column][vc_column width="1/6"][vc_column_text animation_delay="0"] Ginger Julienne 2-3 tablespoons [/vc_column_text][/vc_column][vc_column width="1/6"][vc_column_text animation_delay="0"] Oil/ Ghee 1 cup / 175 ml [/vc_column_text][/vc_column][vc_column width="1/6"][vc_column_text animation_delay="0"] Shan Korma Mix 1 packet mix in ½ cup water [/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][et_gap element_id="926387" element_css=".et-gap-926387 {height:32px;}"][/vc_column][/vc_row][vc_row][vc_column][vc_column_text animation_delay="0"] How to cook : Warm oil, stir fry onions until light brown, Seperate from oil and squash it. Add meat, yogurt and Shan Korma Mix to the same oil. Cover and cook on low flame for 20-30 minutes. Add julienne ginger and ½-1 cup water to make sauce/gravy. Cover and cook on low flame until meat is delicate. Mix in squashed onions. Cover and cook on low flame for 5-10 minutes. :) :) :) :) Tastes extremely delicious and gives traditional taste of divine korma at home :) :) :) :)  [/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_column_text][/vc_column_text][/vc_column][/vc_row]

[vc_row][vc_column][vc_column_text animation_delay="0"] RECIPE : Lahori Fish [/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_column_text animation_delay="0"] Ingredient’s Required (as per 100 grams)  [/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][et_gap element_id="926387" element_css=".et-gap-926387 {height:32px;}"][/vc_column][/vc_row][vc_row][vc_column][vc_column_text] [/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width="1/3"][vc_column_text animation_delay="0"] Fish 1 kg Boneless slices/fillets  [/vc_column_text][/vc_column][vc_column width="1/3"][vc_column_text animation_delay="0"] Cooking Oil 2-3 cups/500ml  [/vc_column_text][/vc_column][vc_column width="1/3"][vc_column_text animation_delay="0"] Shan Lahori Fish Mix 1 packet [/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][et_gap element_id="926387" element_css=".et-gap-926387 {height:32px;}"][/vc_column][/vc_row][vc_row][vc_column][vc_column_text animation_delay="0"] How to cook : Mix half cup of water in Shan Lahori Fish Mix and make a smooth batter. Apply on fish. Deep fry fish until golden and crisp. Serve hot by garnishing with some onions and lemon juice on the top of the fish. :) :) :) :) Tastes extremely delicious and gives traditional lahori fried fish at home :) :) :) :)  [/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_column_text][/vc_column_text][/vc_column][/vc_row]

[vc_row][vc_column][vc_column_text animation_delay="0"] RECIPE : Meat Masala [/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_column_text animation_delay="0"] Ingredient’s Required  [/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][et_gap element_id="926387" element_css=".et-gap-926387 {height:32px;}"][/vc_column][/vc_row][vc_row][vc_column][vc_column_text] [/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width="1/4"][vc_column_text animation_delay="0"] Meat 500g cubes  [/vc_column_text][/vc_column][vc_column width="1/4"][vc_column_text animation_delay="0"] Onions 3 medium / 300g finely sliced  [/vc_column_text][/vc_column][vc_column width="1/4"][vc_column_text animation_delay="0"] Tomato 1 medium finely diced [/vc_column_text][/vc_column][vc_column width="1/4"][vc_column_text animation_delay="0"] Garlic Paste 1 tablespoon [/vc_column_text][/vc_column][/vc_row][vc_row element_id="826487" css=".vc_custom_1650548141055{margin-top: 20px !important;}"][vc_column width="1/4"][vc_column_text animation_delay="0"] Oil ½ cup  [/vc_column_text][/vc_column][vc_column width="1/4"][vc_column_text animation_delay="0"] Shan Meat Masala Mix 2-3 tablespoons  [/vc_column_text][/vc_column][vc_column width="1/4"][vc_column_text animation_delay="0"] Ginger Paste 1 tablespoon [/vc_column_text][/vc_column][vc_column width="1/4"][/vc_column][/vc_row][vc_row][vc_column][et_gap element_id="926387" element_css=".et-gap-926387 {height:32px;}"][/vc_column][/vc_row][vc_row][vc_column][vc_column_text animation_delay="0"] How to Cook : Warm oil and fry onions for a couple of minutes. Add meat, garlic, ginger paste and Shan Meat Masala Mix. Pan fry for sa few minutes. Add tomato, sautée it for a while and add 4 cups of water. Cover and cook on low flame until meat is fragile. Increase flame, blend and cook until masala leaves oil. Add water according to the desired consistency of gravy. :) :) :) :) Tastes extremely delicious and helps cook authentic meat curry at home :) :) :) :)  [/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_column_text][/vc_column_text][/vc_column][/vc_row]

[vc_row][vc_column][vc_column_text animation_delay="0"] RECIPE : Nihari [/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_column_text animation_delay="0"] INGREDIENT REQUIRED (as per 60 grams)  [/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][et_gap element_id="926387" element_css=".et-gap-926387 {height:32px;}"][/vc_column][/vc_row][vc_row][vc_column][vc_column_text] [/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width="1/6"][vc_column_text animation_delay="0"] Meat 1kg / 2.2lbs 4-6 large portions  [/vc_column_text][/vc_column][vc_column width="1/6"][vc_column_text animation_delay="0"] Bones 2kg / 4.4lbs knuckle & marrow  [/vc_column_text][/vc_column][vc_column width="1/6"][vc_column_text animation_delay="0"] Onions 1 medium finely sliced [/vc_column_text][/vc_column][vc_column width="1/6"][vc_column_text animation_delay="0"] Flour 1 cup / 100g dissolve in 2 cups water [/vc_column_text][/vc_column][vc_column width="1/6"][vc_column_text animation_delay="0"] Cooking Oil 1 cup /175 ml [/vc_column_text][/vc_column][vc_column width="1/6"][vc_column_text animation_delay="0"] Shan Nihari Mix 11 packet mix in ½ cup water [/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][et_gap element_id="926387" element_css=".et-gap-926387 {height:32px;}"][/vc_column][/vc_row][vc_row][vc_column][vc_column_text animation_delay="0"] How to cook : Heat ½ cup oil, add meat and Shan Nihari Mix. Pan fry until oil seperates from masala. Add 18 cups/3 ½ liters water and bones. Mix and bring to bubble. Cover and cook undisturbed on low flame(for: Beef 6 hours, Goat/Lamb 4 hours, Chicken 3 hours). Eliminate bones, gather marrow and dispose of bones. Add marrow to sauce/gravy . Progressively add disolved flour in the sauce. Mix and bring to bubble and cook for 15 minutes. Mix incidentally. Heat remaining oil and add chopped onion. Pan fry until golden in colour and add into Nihari. Cover and stew for 10 minutes on low flame. Eliminate extra oil prior to serving, if wanted. :) :) :) :) Tastes extremely delicious and authentic Nihari at home :) :) :) :)  [/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_column_text][/vc_column_text][/vc_column][/vc_row]

[vc_row][vc_column][vc_column_text animation_delay="0"] RECIPE : Palak Paneer Ingredient's Required For palak paste: 5 cup water 1 bunch palak / spinach 1 inch ginger 1 clove garlic 3 green chilli Other ingredients: 3 tsp oil 1 tsp butter 12 - 15 cubes of paneer SHAN Palak Paneer Masala 2 tsp kasuri methi ½ onion (finely chopped) ½ tomato (finely chopped) ¼ cup water ¾ tsp salt 2 tbsp cream How to cook : Take blanched palak, 1 inch ginger, 1 clove garlic and 4 green chilli. Blend to smooth paste without adding any water. keep aside. Now in a large pan heat 3 tsp oil, 1 tsp butter and ½ onion and saute till it turns golden brown. Add SHAN Palak Paneer Masala to the pan of onions and cook in low flame. Additionally, add ½ tomato and saute till the tomatoes turn soft and mushy. Add prepared palak paste, ¼ cup water and ¾ tsp salt. Further, add roasted paneer and mix well. Simmer for 5 minutes or till paneer absorbs flavour. Turn off the flame and add ¼ tsp garam masala, and 2 tbsp cream. mix well. Serve restaurant-style palak paneer with naan. :) :) :) :) Tastes extremely delicious and gives traditional palak paneer experience at home :) :) :) :) [/vc_column_text][/vc_column][/vc_row]

[vc_row][vc_column][vc_column_text animation_delay="0"] RECIPE : Seekh Kebab [/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_column_text animation_delay="0"] Ingredient’s (as per 50 grams)  [/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][et_gap element_id="926387" element_css=".et-gap-926387 {height:32px;}"][/vc_column][/vc_row][vc_row][vc_column][vc_column_text] [/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width="1/4"][vc_column_text animation_delay="0"] Ground / Minced Meat 1kg / 2.2lbs , minced twice  [/vc_column_text][/vc_column][vc_column width="1/4"][vc_column_text animation_delay="0"] Green Chilies 2-3 tablespoons grounded  [/vc_column_text][/vc_column][vc_column width="1/4"][vc_column_text animation_delay="0"] Onion 1 small / 75g finely diced [/vc_column_text][/vc_column][vc_column width="1/4"][vc_column_text animation_delay="0"] Cilantro/Fresh Coriander 2 tablespoons chopped [/vc_column_text][/vc_column][/vc_row][vc_row element_id="588092" css=".vc_custom_1650607110591{margin-top: 30px !important;}"][vc_column width="1/4"][vc_column_text animation_delay="0"] Garlic Paste 2 tablespoons  [/vc_column_text][/vc_column][vc_column width="1/4"][vc_column_text animation_delay="0"] Cooking Oil 1/2 -1 cup 85-175ml  [/vc_column_text][/vc_column][vc_column width="1/4"][vc_column_text animation_delay="0"] Shan Seekh Kabab Mix 1 packet [/vc_column_text][/vc_column][vc_column width="1/4"][/vc_column][/vc_row][vc_row][vc_column][et_gap element_id="926387" element_css=".et-gap-926387 {height:32px;}"][/vc_column][/vc_row][vc_row][vc_column][vc_column_text animation_delay="0"] How to cook : Combine all the listed ingredients leaving butter aside and chop in a chopper for 1 minute. Leave aside for about 2-3 hours. Now mix butter. Prepare small round balls. Thread each through a skewer. Flatten the minced meat in a thin layer around each skewer with wet hand. Barbeque on low heat of coal/gas grill (or in a hot oven 275°F). Ocassionally turn skewer, until the kababs changes it’s color slightly. Do not over cook. Garnish with some seasoned onions and serve with mayo and chili sauce. :) :) :) :) Tastes extremely delicious and gives traditional seekh kabab experience at home :) :) :) :)  [/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_column_text][/vc_column_text][/vc_column][/vc_row]