An Amazing Lamb Buhna Recipe That You And Your Guests Will Love

Goat farming is not an all new endeavor. This form of animal-raising has been practiced since time immemorial, and there are a lot of people from other parts of the globe who are making this their chief form of livelihood. These days, a lot more people are seeing the benefits and potential profits to be gained from goat farming. But is this form of animal husbandry as easy as buying goats and crossing your fingers?

The following recipe combines spices like garam masala, chili, ginger, and cumin with vegetables to make a healthy vegetable dish. You can use any vegetables you like, including peas, beets, cabbage, broccoli, or carrots. Just finely chop them, boil them, and drain them well. This recipe calls for Danedar Handmade Ghee, which is clarified butter. The cutlets are wonderful served hot with chutney on the side.



You can create a smooth sauce by putting all the ingredients for the sauce in a food processor and mixing completely. Pour the sauce in a saucepan and place over medium heat. Once the sauce is simmering, use a grill pan and brush it with the coconut oil. When the grill pan is hot, add the scallops, and cook three to four minutes on each side. Once the scallops are finished, place them on a plate and pour the delicious red pepper sauce over them. Your meal is now complete.

Amritsar is an important city in the state of Punjab. The stuffed Naan takes its name from this city and is also called Amritsari Naan. A stuffed naan is made using the Naan dough, stuffed with a filling similar to a stuffed paratha and usually rolled into a circle. It is then stuck to the inner walls of the Tandoor to cook.

Leave the heated ghee to cool for 10 to 20 minutes and then line a strainer with some cheese cloth and strain the ghee into clean containers (sterilized jars work great).



This bread too has a Kashmiri variation called the Katlam. read more The only difference is in the size, where the Kashmiri version is usually smaller and crisper than its mainline cousin. Like many Kashmiri breads, it is eaten with hot tea.

Method: Peel Carrot grate it and cook it in a pressure cooker. Cool it sometime and grind it. Then pour it in a pan and keep it slow flame. Add sugar till it dissolves. Now add Milkmaid, cardamom powder and fried cashew nuts and dry grapes. Once the payasam become thick switch of the flame and add badam essence. Mix it well, cool it and keep it in the refrigerator. After cooling serve it in glass. It is very healthy too. . . . .