aap ka andaz-e-bayan aur lab-o-lehja thareeka-e-pakwan ka luthf do bala ker daitha hay. Bohoth ursay baad aisee khalis Urdu sunnay ko milli. bohoth shukriya ke app iss kader zehmath utah ker hamain aisee behthareen tharakeeb farahum kerthay hain. jazak Allah
Japan, I was not the big fan of Qorma before but after looking at your recipe I thought I should try once and I am glad I tried. It turned out so awesome that I had it continously for two days for breakfast, lunch and dinner and enjoyed it even more every time I had it. God bless you. You are doing real I really appreciate it. Please keep them coming. Thanks once again.
Thank you for this real appreciation. Its really encourages me when from every part of the world desi food lovers are getting authentic recipes. This is my aim. As soon as any Authetic comes in my knowledge, its out for every one.
The clarity in your instructions is very appealing and coerces one to want to cook the dish............ I will skim off the ghee at the end no doubt. Thank you for explaining so well.
To Qorma aa hi gaya. Shukriyah aap ka. Main ne same recipie use ki. Bus aap ko 100 percent follow kiya. Aisa mazedaar or Khushboodaar qorma sirf shaadiyoon main hi khayaa tha. Aap really perfect hain.
Assalam o Alaikum waRehmatullah I love cooking and seeing alot of recipes on RUclips but the recipes you shared are so marvelous that I have no word to describe. May Allāh Azzawajal bless you with Sound health and happiness throughout your life Ameen. Please keep sharing new recipes . Jazak Allah Khair
This is the closest recipe to what we get in Delhi. But in Delhi we cook it slightly differently. Add all ingredients together including fried onion and curd. No need to add any water. And cloves, peppercorns and green cardamom are added whole however black cardamom seeds, cumin, few cloves and few peppercorns are powdered and added as a korma masala (1tsp for 1kg). Onions used for korma are white onions.
rohit kumar Dear Rohit Kumar thank you for your useful comments. The recipe I presented here is from one professional came to Karachi from Delhi in 1950s. I understand that you saw a slightly different way to make Qormah. I also understand that there are many ways to make Traditional Qormah.
agreed for everything except the browned onions, few people add it in the beginning, few add it in the later stages. I prefer the later stages because that makes the flavor stronger
love this recipe, because this is as same as my mother and her mother cooks qorma, she never put haldi in qorma, as you said, she belongs to delhi and her style of cooking same like yours, typical delhi style, I also cook in same way, but really really your recipes are authentic, thanx for uploading, and wailing for your new recipe
assalamualaikum wa rahmatullah...bhai its my hearty duaa for u that may Allah put lots of barakah in your life health rizq and imaan..its the first time ever I tried one of your most delightful delicious and authentic recipes two days ago...delhi ka qorma.. bcz I was not aware of your recipes on youtube channel ...my passion for cooking always pull relatives and friends to my dastarkhan and they all praised this qorma so much that all my elderlies gave me a laqab USTAAD lakin haqiqatan to aap hamare USTAAD hey...I trust the authenticity of this recipe and very well explained....jazaakamullah khairan ahsanul jazaa
Tried this recipe today. I have to say that this is one of the best explained, most authentic mughlai qorma recipes. It is almost done, and i'm waiting for it to simmer, before adding Nutmeg and Javetri powders. Thank you so much for sharing such an easy to understand, and brilliant recipe. Greetings and best wishes from Hyderabad, India.
Janaab, aap ke hunar aur or jabban dono ki teh e dil se taarif karta hoon.. aap ne jo video aur jabaani hidaayaten pesh ki hai unke mutaabik maine bhi Qorma banaya aur woh sach mein kafi umda sabit hua.. teh e dil se shukriya.. Allah aap ke hunar ko aur aap ko ta umr salaamat rakkhe aur hamme aise hi khane seekhane ka mauka mile..
Your all recipes are very natural and tasty. i must say...that before your video, most of time, what i try from youtube..i have to waste it.but now you are complete package of taste and i must say "MANN GAYYYA USSTAAD"
Chef ap ki receipes ka koee job nahi ha .I try 3 superb mutton karma b hindi or aloo methi result is very awesome u r such a qualified chef.plz teach us Chinese chicken fried rice authentic receipe or in resturent style
Aap ka Izzat denay ka Bohat shukriah. Let me correct, I am just a common man like you, not a CHEF. I created this channel only when I saw people are presenting their own home style recipes and naming them "Authentic Traditional". I am a food lover, love traditional foods and want to keep them alive. Chinese chicken fried rice with vegetables is a specialty of my wife. It is a totally home style dish, but delicious than every of this kind. Insha-Allah soon.
Assalam-u-alaikum sir your recipes are awesome although i haven't tried yet but all of them just look perfect In-sha-Allah i will try all of them one by one I'm so lucky i found your channel Feeling relaxed Because now i know i will surprise my family with ur delicious recipes May Allah gives u more n more success Ameen.
Shoua Qayyum Thank you so much for liking the recipes and channel. I struggled a lot to get those Authentic recipes. I feel very happy when I share with all Desi Food Lovers. Please try them. You will definitely surprise your friends and family.
This recipe is fantastic. Thanks to you my Qorma tasted authentic. I really appreciate your attention to detail, mughal cuisine is delicate and requires thorough guidance to get it perfect. Your channel is exceptional and stays true to the Delhi/Karachi culinary traditions.
Hi,Finished cooking the dish.It turned out to be just awesome.Everyone kept on licking fingers.The taste, aroma everything was so good.Wanted to thank you...Can I share this recipe in my blog?
Maverick Bro Please see us on Facebook & also join the group and share your cooking recipes pictures with many other Food Lovers on this group facebook.com/groups/DesiFoodLovers/
Asalam Wa Alaikum Babar Bhai, Thank you for sharing such a beautiful recipe.Inshallah I plan on making it tomorrow. I wanted to ask you would it make a big difference if I use a garlic/ginger paste combo? If so how much would you recommend? Bohot Bohot Shukria Bhai Jaan
meiny apke abi tak sab recepi try ke hy tareef tu choti cheez hy bas yehe dua hy ALLAH apko sari khushiyan.sahat,aur lambi umer ata farmay AMEENN.PLZZ mujy first time banna hy aur apke recepi sy banao INSHALLA palak paneer authanticc
Just tried it and it was a supper duper hit. My husband really liked it thnx for the recipe please try to post one video every week or 2 weeks. Waiting for next video JZK
Meri Bivee Bhindi bohat achchi banatee hay. "Masoor ki daal, hari methi ke saath" and specially Chinese fried rice (Best I ever had). But all these are home made recipes. InshaAllah these will be on the channel soon.
I cooked it and it is delicious. Thank you for teaching. Only one change I would suggest is 2 tsp salt instead of 2 tbs since it was too salty for my taste.
Masha allah bohot khub ek request hai sambhal k kabab ki recipe bhejye bohot hi shandar kabab hote hai sambhal k kabab Lucknow k tunde kabab se bohot badhya hote hai aap se guzarish hai plz
ASWK Bhaijan.......Thanks a lot for your reply. I understand your view point and your passion. Pls continue as you are doing. I am going to make the change in my attitude and understand and appreciate your passion for food and sharing and become more patient. I have learnt a lot of recipes from you....and in fact whatever I cook is from what I have learnt from you. I have become famous amongst my friends and family as a fantastic cook....just because of you. Today I am going to make Biryani and Korma and send it to a few friends. They have been pestering me for a long time.......Good luck to you and God Bless you....continue the great work....as you are and with greater passion....regards...Babar
Kartik Bhatia As soon as I will get the authentic recipe will upload.Lot of food related questions can be answered many of our group members on face book. If you still did not join, Please see us on Facebook &also join the group and share your cooking recipes pictures with many other Food Lovers on this group facebook.com/groups/DesiFoodLovers/
mike K . Mughlai daur ki chand recipes main already pesh kar chuka hoon Agar aap ke pass koi list hay to please share karain. Main bakhooshi oos peh research karoon ga. Thank you again.
bhai bht zaberdast hy plzz badami korma aur speacil palak paneer ke orignal receipe den plzzz........yeh meri request samj k pora kr den palak paneer lahore tabak hotel wali plzzz im waiting
Thank you for your reply sir, just want to know does the ratio apply to all your recipes and also how do we adjust onion and garlic and ginger when changing recipe
I tried this recipe last week and the result was closer to the qorma we make by using shan qorma Masala ,my husband is a qorma lover and he liked it very much,thank you for sharing the recipe with us Just one request, can you please try to make your tutorials as short as possible because some of your tutorials are longer than 15 minutes,which is sometimes inconvenient, I m sorry if you feel offended but it's just a suggestion /request.
Anjum Pathan Thank you for liking the recipe. Video length depends upon what I feel to explain. But Can be reduced by not repeating the same sentences. One more thing I just noticed, last time when I made Qormah, I used freshly fine ground coriander seeds instead of using the commercial one. Taste and Khushboo was much better this way.
Assalam Alaikum,excellent cooking..I also love cooking...I watch ur videos but why u didnt tell proper quantities of ingredients...please tell us...thanks
Mrs Ali Again Ingredients & Quantities are always in Description when you click SHOW MORE above. For your convenience I copy and paste here. Dear friends presenting "Qormah, Daig style. One of the top of Mughlai Cuisine (Copy Right Protected) INGREDIENTS: Meat (Beef, Mutton or Chicken) 1.25 Kg (Beef or Mutton should be of Puth or Sinah with some fat is on) Dahi: 1.50 cups Ghee/Oil: 1 cup Onion Yellow: 300 Gm Dhaniya Powder: 6 Tbsp Garlic Paste: 1.5Tbsp Ginger Paste: 2 Tbsp Ground Red Chili Powder: 1 Tbsp (To taste) Kashmiri Mirch: 1 Tbsp Salt: 2 Tbsp (To Taste) Jyfal Powder: 1/4 tbsp Javetri Powder: 1/4 Tbsp Black Pepper Whole: 1 Tbsp Full Cloves (Laoung): 1 Tbsp Leveled Badi Ilaichi (Black Cardamom): 5 Choti Ilaichi (Green Cardamom) 20 Cinnamon Stick (Dar Chini): 1 Stick 2" long (OPTIONAL) PROCEDURE: Slice onions thin slices. Heat Ghee in a cooking pot. Fry onion on high flame until turned to Light Golden Brown. Remove fried onion immediately and keep them aside for Air Dry. Reduce flame to medium. Put Yogurt, Garlic paste, ginger paste, and all whole and ground spices except Jyfal, Javetri and Kewda. in the heated ghee. and mix them well. Cook them on 75% flame until 3 to 4 minutes. Add 1/2 cup of water during this cooking to avoid from burning. When mixture of all spices and other ingredients is cooked very well then add meet to this mixture and by adding a cup of water, cook very well by keep stirring (BHOON-NA) upto 10 minutes. When you are sure that meet and all spices are "Bhun Gayay" very well and oil is separated then add the fried onions that you put aside by crushing first before to add to meet. Mix it well with meet and spices on the flame until 2 minutes then add 1 cup of water and cook for two more minutes and then add 1 glass of water mix very well. Put the flame on high until it comes to boil. Then reduce the flame to 1/3 on dial. cook for 1/2 hours. Keep checking to avoid burning. When meat is tendered then increase the flame to burn the access water in the curry. Bring it to desired thickness (consistency) as shown in the video. Reduce the flame. Add Jyfal, Javetri poder to the curry also add Kewda Water. Mix then well and cover the pot withe lid and cook on low flame for 5 more minutes. Now QORMA is ready. Serve it with fresh hot Naans.
Hey what is your view about historic mughlai recipes as listed in ain-e-akbari and nuska-e-shahjahani? Almost no dishes there have garlic and cumin! And cinnamon only for rice dishes.
Be honest. The taste of TODAY's food lover is far beyond of taste of that time. I strongly think todays people has a different taste to compare. Nobody will like them LIKE todays dishes.
is Kashmiri mirch bright red or dark red in colour? is it for colouring the curry.Can you please uploas lahori style daigi qorma ,the type we eat in Weddings ?
+Syed Rizvi The whole mirch is dark red. it is a mild chili powder mostly for coloring the curry. Rizvi Bhai, I never had tasted the lahori style deghi Qorma in weddings. Sorry to say, for that I will have to go and taste by myself.
Yes it called "Sqeel" foods. Truly the perfect word for this sense in simple English is "Heavy". But really delicious, not an every day food. This is actually a party food.
Delhi-UP-Karachi-Khaane Thank you once again. I will certainly attempt to make it after burning 1500 calories . Much appreciated. Your urdu reminds me of my relatives from Old Delhi.
Avery authentic and prized recipe made public.But you have not disclosed the quantities of ghee and curd used,which I believe have bee used quite liberally.
Brother Chander Kapoor, my recipes are totally for public to share with them 100%. Ingredients and Quantities are always in the Description. I am just copying the Description. Always click show more for complete Ingredients and Quantities. Dear friends presenting "Qormah, Daig style. One of the top of Mughlai Cuisine (Copy Right Protected)INGREDIENTS: Meat (Beef, Mutton or Chicken) 1.25 Kg (Beef or Mutton should be of Puth or Sinah with some fat is on)Dahi: 1.50 cupsGhee/Oil: 1 cupOnion Yellow: 300 GmDhaniya Powder: 6 TbspGarlic Paste: 1.5TbspGinger Paste: 2 TbspGround Red Chili Powder: 1 Tbsp (To taste)Kashmiri Mirch: 1 TbspSalt: 2 Tbsp (To Taste)Jyfal Powder: 1/4 tbspJavetri Powder: 1/4 TbspBlack Pepper Whole: 1 Tbsp FullCloves (Laoung): 1 Tbsp LeveledBadi Ilaichi (Black Cardamom): 5Choti Ilaichi (Green Cardamom) 20Cinnamon Stick (Dar Chini): 1 Stick 2" long (OPTIONAL)PROCEDURE: Slice onions thin slices. Heat Ghee in a cooking pot. Fry onion on high flame until turned to Light Golden Brown. Remove fried onion immediately and keep them aside for Air Dry. Reduce flame to medium. Put Yogurt, Garlic paste, ginger paste, and all whole and ground spices except Jyfal, Javetri and Kewda. in the heated ghee. and mix them well. Cook them on 75% flame until 3 to 4 minutes. Add 1/2 cup of water during this cooking to avoid from burning. When mixture of all spices and other ingredients is cooked very well then add meet to this mixture and by adding a cup of water, cook very well by keep stirring (BHOON-NA) upto 10 minutes. When you are sure that meet and all spices are "Bhun Gayay" very well and oil is separated then add the fried onions that you put aside by crushing first before to add to meet. Mix it well with meet and spices on the flame until 2 minutes then add 1 cup of water and cook for two more minutes and then add 1 glass of water mix very well. Put the flame on high until it comes to boil. Then reduce the flame to 1/3 on dial. cook for 1/2 hours. Keep checking to avoid burning.When meat is tendered then increase the flame to burn the access water in the curry. Bring it to desired thickness (consistency) as shown in the video. Reduce the flame.Add Jyfal, Javetri poder to the curry also add Kewda Water. Mix then well and cover the pot withe lid and cook on low flame for 5 more minutes. Now QORMA is ready. Serve it with fresh hot Naans.
Ishpreet Singh Kewda water is for special aroma of Qorma. It does not do anything with the taste. But still Kewda water is a must for Qorma to make real recipe. All Indian and Pakistani grocery stores have it.
pleas bhai app nai yeh tarkeeb aik kilo gosht kai hisab se batai hai please ap sai guzarish hai kai hum agar is ko panch sai chehey kilo ka banay to masala ka kiya hisab ho ga please replay Allah app ko sihat wa tandrosti atta farmai takai isi tarah app hammay sikhatay rahay ameen
Its always depends on how much Gravy (Qormay kaa Salan) you will keep at the end. If your gravy is six times in quantity for 6 Kg Meat. Then all masaleh will be 5 times of the masaleh used in 1 Kg of mutton as in my video. Salt is always to taste. Best of luck.
Dalda is the old time fashion. I used it. But Todays Banaspati does not have Cholesterol like before. BUT STILL you can use what you prefer. 90% people use oil only.
Delhi-UP-Karachi-Khaane I have searched high and low for Kewra araq in Islamabad but haven't found it. Kewra essence is the only thing available here. Kashmiri, or Degi mirch, whole as well as powder, is almost unknown in this city too. And your recipes recommend both of them often. So am in a fix!
Misbah Alam Ahmed food industries make it. I am giving you there contact information, probably they can tell you which store of Islamabad has it. info@ahmedfood.com.pk Ahmed House, D-112,Ahmed Avenue, S.I.T.E. Karachi UAN: 111-987-789 Tel: (021)-32563520-4
+Zakir Husen Shaikh Kewda does not have any taste. It has a special AROMA. And both of these dishes has that smell because of KEWDA water, but tastes are totally different.
Your videos are fantastic.....but you need to speed up....you explain in slow motion....it is too long.....kindly try and speed up.....it is more exciting that way.....
babar khan Agreed. Will try. But, think on the other hand. I do not upload a Recipe video only. I explain every single thing related to make perfect Authentic recipe. I agree many times I repeat some sentences, and I am trying, no to do any more. During the entire video, I love to discuss about the recipe, secrets that I learn, and want to share with all of us. Like a school. I hope you will not mind because I am forced from inside to do so, because of my Nature to EXPLAIN. will definitely try not to repeat. Mahmood Babar Ahmed
Shoua Qayyum Please see us on Facebook & also join the group and share your cooking recipes pictures with many other Food Lovers on this group facebook.com/groups/DesiFoodLovers/
سبحان الله، خوش شكل و خوش ذائقه ، جزاكم الله كثير for sharing
+paradise forever Thank you so much and same to you also.
I respect your passion for food. they look scrumptious and made with love
aap ka andaz-e-bayan aur lab-o-lehja thareeka-e-pakwan ka luthf do bala ker daitha hay. Bohoth ursay baad aisee khalis Urdu sunnay ko milli. bohoth shukriya ke app iss kader zehmath utah ker hamain aisee behthareen tharakeeb farahum kerthay hain. jazak Allah
Aap ki Izzat Afzai ka bohat shukriah. Bilashubhah mujh se ziyadah achchi Urdu to aap ki hai.
Delhi-UP-Karachi-Khaane Nawazish, bhala humara app ka kya muqabla, hum tho abhi thufl-e-mukthab hain :)))
Awesome recipe subhanallah
Japan, I was not the big fan of Qorma before but after looking at your recipe I thought I should try once and I am glad I tried. It turned out so awesome that I had it continously for two days for breakfast, lunch and dinner and enjoyed it even more every time I had it. God bless you. You are doing real I really appreciate it. Please keep them coming.
Thanks once again.
Thank you for this real appreciation. Its really encourages me when from every part of the world desi food lovers are getting authentic recipes. This is my aim. As soon as any Authetic comes in my knowledge, its out for every one.
Delhi-UP-Karachi-Khaane , u used Dalda ? ,pl clarify,as you said vanaspati.
The clarity in your instructions is very appealing and coerces one to want to cook the dish............ I will skim off the ghee at the end no doubt. Thank you for explaining so well.
Thank you so much.
Yes this is excellent receipt and presentaion, its a true delhi mughlai qorma, thank you.
+Syed noor Thank - You - Too.
To Qorma aa hi gaya. Shukriyah aap ka. Main ne same recipie use ki. Bus aap ko 100 percent follow kiya. Aisa mazedaar or Khushboodaar qorma sirf shaadiyoon main hi khayaa tha. Aap really perfect hain.
Thank you so much. aap ko pasand aya, mehnat vassol hooi.
Finally found the most authentic recipe for mughlai korma. Bahut Bahut shukriya...
Puneet Prakash Thank you so much for all your praise.
Gonna try this tomorrow IN SHA ALLAH. thank you, you are doing a great job. waiting for more recipes keep them coming.
Thank you so much.
Assalam o Alaikum waRehmatullah
I love cooking and seeing alot of recipes on RUclips but the recipes you shared are so marvelous that I have no word to describe. May Allāh Azzawajal bless you with Sound health and happiness throughout your life Ameen. Please keep sharing new recipes .
Jazak Allah Khair
Walakum Salam Dr. Shaikh. Thank you so much for liking my channel and videos. Jazak Allah
I tried your nihari recipe 3 days before it turned out very delicious shukria.
Glad to hear that, Thank you so much.
Bilaakhir hume ek zaberdst recipe mil hi gaye. Very pleased. Thanks for sharing :)
Bohat shukriah. Ummeed hai Aap, Nahari, Paya, Mughlai zafrani Biryani aur Chapli Kabab bhi zaroor check Karain gi aur apni qimti raa-ay se nawazen gi.
This is the closest recipe to what we get in Delhi. But in Delhi we cook it slightly differently. Add all ingredients together including fried onion and curd. No need to add any water. And cloves, peppercorns and green cardamom are added whole however black cardamom seeds, cumin, few cloves and few peppercorns are powdered and added as a korma masala (1tsp for 1kg). Onions used for korma are white onions.
rohit kumar Dear Rohit Kumar thank you for your useful comments. The recipe I presented here is from one professional came to Karachi from Delhi in 1950s. I understand that you saw a slightly different way to make Qormah. I also understand that there are many ways to make Traditional Qormah.
agreed for everything except the browned onions, few people add it in the beginning, few add it in the later stages. I prefer the later stages because that makes the flavor stronger
great recepie..Loved the way u explained it
+Aj Roy Thank you so much.
Most authentic recipes..u have a fine and exact knowledge of some legendary dishes..keep it up..stay bless
Thank you so much
really aap ki recipies always shandar hoti hain me zroor try krti hon .
Benish Ateeq Bohat bohat shukriah.
Benish Ateeq Join us on Facebook. upload the pictures of your creations here. facebook.com/groups/DesiFoodLovers/
I'm making rite now as for all ur other recipes I try came out gr8
Thank you.
sir i am ur true fan....luv u
Now thats a recipe i was looking for ages..thanks for sharing and efforts.
Vivek Gupta Dear Vivek thank you so much.
love this recipe, because this is as same as my mother and her mother cooks qorma, she never put haldi in qorma, as you said, she belongs to delhi and her style of cooking same like yours, typical delhi style, I also cook in same way, but really really your recipes are authentic, thanx for uploading, and wailing for your new recipe
Nishat Aamir Thank you for liking and recognizing the recipe. Authentic recipes is the main goal of this channel.
thats the taste i was searching since many years.thx for your help.may Allah bless you
Thank you. That's why this channel is created.
Wah, so yummy, niice to see your video again , thx for sharing bro
Thank you so much dost.
Delhi-UP-Karachi-Khaane
assalamualaikum wa rahmatullah...bhai its my hearty duaa for u that may Allah put lots of barakah in your life health rizq and imaan..its the first time ever I tried one of your most delightful delicious and authentic recipes two days ago...delhi ka qorma.. bcz I was not aware of your recipes on youtube channel ...my passion for cooking always pull relatives and friends to my dastarkhan and they all praised this qorma so much that all my elderlies gave me a laqab USTAAD lakin haqiqatan to aap hamare USTAAD hey...I trust the authenticity of this recipe and very well explained....jazaakamullah khairan ahsanul jazaa
aj try kiya bohat acha bna thnx alot bro
ok but recipe is good thank you sir good job aap bohat achi cooking krty hin
+Sarfrazahmad Ahmad Thank You Too.
Excellent, I tried this recipe and it was original test. Thanks
Iqbal Ahmed Thank you so much.
Iqbal Ahmed If you still did not join our FB group then Please see us & if like then join at facebook.com/groups/DesiFoodLovers
Great style, good to see authentic recipes. Banate raho video dost, good work..
Thank you so much for Encouraging.
Awesome recipe 👍
JazakAllah khair
Bohat shukriah
Tried this recipe today. I have to say that this is one of the best explained, most authentic mughlai qorma recipes. It is almost done, and i'm waiting for it to simmer, before adding Nutmeg and Javetri powders. Thank you so much for sharing such an easy to understand, and brilliant recipe.
Greetings and best wishes from Hyderabad, India.
Jayanth Kumar Thank you so much. Please try other recipes also. Thank you.
Jayanth Kumar If you still did not join our FB group then Please see us & if like then join at facebook.com/groups/DesiFoodLovers
Dil jeet liy apne
Thank you so much
i tried the recipe today, turned out brilliant. Thankyou so much, keep giving us authentic recipes :) cheers
Anam Khan Thank you so much for liking the recipe(s). Cheers.
Janaab, aap ke hunar aur or jabban dono ki teh e dil se taarif karta hoon.. aap ne jo video aur jabaani hidaayaten pesh ki hai unke mutaabik maine bhi Qorma banaya aur woh sach mein kafi umda sabit hua.. teh e dil se shukriya.. Allah aap ke hunar ko aur aap ko ta umr salaamat rakkhe aur hamme aise hi khane seekhane ka mauka mile..
+cokkie321 aap ka bohat bohat shukriah ke aap ko recipe aur pesh karnay ka tariqa pasand aaya. allah aap ko bhi jaza de.
shukriya jannab.. ky aap ka email ID jaan sakta hoon? mera email ID bgshashanki@gmail.com hai
Very nice sir. I will try too.
Samaroo Paswan Aap aik martabah bana kar dekhain. aap ko Daigh wala Qormah hi milay gaa.
Assalamalaikum sir,
you are king of making delicious food
Walakum Salam, Aap ki Zarrah Nawazi hay.
Too good to try this weekend, Sir can you please share authentic Kashmiri Yakhni Mutton Curry recipe
Your all recipes are very natural and tasty. i must say...that before your video, most of time, what i try from youtube..i have to waste it.but now you are complete package of taste and i must say "MANN GAYYYA USSTAAD"
Thank you very much for your friendly comments. Yeh aap ki Izzat afzai hay. Bohat Shukriah.
awesome recipe janab. Love your recipes and ofcourse Urdu :) Thank you.
Thank you for all your love and respect.
P00
of
Ramadan bahut bahut Mubarak ho kya aap chicken changezi ki recipe batayege
Dil jeet laty h ap
Thank you so much
Jazak Allah Khair sir.. boht alla recipe hy please aise he or bhi traditional recipes show kerty rahen .. Allah apko sehat or tandorsti dey.. Ameen
First class. Thanks.
Thank you
Thanks for your quick reply :) . Now it is clear
Assalamoalaikum Sir
You are a very good cook. Keep it up
***** Abid Bhai bohat shukriah aap ki Houslah Afzayee ka. Again thank you very much.
Chef ap ki receipes ka koee job nahi ha .I try 3 superb mutton karma b hindi or aloo methi result is very awesome u r such a qualified chef.plz teach us Chinese chicken fried rice authentic receipe or in resturent style
Aap ka Izzat denay ka Bohat shukriah. Let me correct, I am just a common man like you, not a CHEF. I created this channel only when I saw people are presenting their own home style recipes and naming them "Authentic Traditional".
I am a food lover, love traditional foods and want to keep them alive.
Chinese chicken fried rice with vegetables is a specialty of my wife. It is a totally home style dish, but delicious than every of this kind. Insha-Allah soon.
Assalam-u-alaikum sir your recipes are awesome
although i haven't tried yet but all of them just look perfect
In-sha-Allah i will try all of them one by one
I'm so lucky i found your channel
Feeling relaxed
Because now i know i will surprise my family with ur delicious recipes
May Allah gives u more n more success Ameen.
Shoua Qayyum Thank you so much for liking the recipes and channel. I struggled a lot to get those Authentic recipes. I feel very happy when I share with all Desi Food Lovers. Please try them. You will definitely surprise your friends and family.
Great recipe. Thank you for sharing:)
Thanks.
This recipe is fantastic. Thanks to you my Qorma tasted authentic. I really appreciate your attention to detail, mughal cuisine is delicate and requires thorough guidance to get it perfect. Your channel is exceptional and stays true to the Delhi/Karachi culinary traditions.
Hi,Finished cooking the dish.It turned out to be just awesome.Everyone kept on licking fingers.The taste, aroma everything was so good.Wanted to thank you...Can I share this recipe in my blog?
Maverick Bro Thank you so much for liking the recipe. You can share on your blog.
Maverick Bro Please see us on Facebook & also join the group and share your cooking recipes
pictures with many other Food Lovers on this group facebook.com/groups/DesiFoodLovers/
Asalam Wa Alaikum Babar Bhai, Thank you for sharing such a beautiful recipe.Inshallah I plan on making it tomorrow. I wanted to ask you would it make a big difference if I use a garlic/ginger paste combo? If so how much would you recommend? Bohot Bohot Shukria Bhai Jaan
thanks much. cant wait to cook.
meiny apke abi tak sab recepi try ke hy tareef tu choti cheez hy bas yehe dua hy ALLAH apko sari khushiyan.sahat,aur lambi umer ata farmay AMEENN.PLZZ mujy first time banna hy aur apke recepi sy banao INSHALLA palak paneer authanticc
Akhtar Bhai, Bohat Bohat shukriah. Allah aap ko bohat bohat Jaza De. Ameen.
Just tried it and it was a supper duper hit. My husband really liked it thnx for the recipe please try to post one video every week or 2 weeks. Waiting for next video JZK
This comment really encouraged me. Inshallah will bring more authentic desi recipes.
Delhi-UP-Karachi-Khaane honestly my hubby really loved it. main khud Vegetarian hun, ap please sabzi aur dalain bhi banana seekhain. shukria
Meri Bivee Bhindi bohat achchi banatee hay. "Masoor ki daal, hari methi ke saath" and specially Chinese fried rice (Best I ever had). But all these are home made recipes. InshaAllah these will be on the channel soon.
Delhi-UP-Karachi-Khaane waiting!!! thank you.
I cooked it and it is delicious. Thank you for teaching. Only one change I would suggest is 2 tsp salt instead of 2 tbs since it was too salty for my taste.
Gadha1 Thank you for liking the recipe.
Gadha1 If you still did not join our FB group then Please see us & if like then join at facebook.com/groups/DesiFoodLovers
very nice recipe
+Rizwan Qureshi famous Thank you.
I watched all your video's and liked almost everyone. I have two requests - can you pls prepare/share Rara Mutton recipe as well !!
Thank you for liking. I added it to my research list.
Masha allah bohot khub ek request hai sambhal k kabab ki recipe bhejye bohot hi shandar kabab hote hai sambhal k kabab Lucknow k tunde kabab se bohot badhya hote hai aap se guzarish hai plz
Please remind next month in a new comment
super coking super dish
kya ap palk paneer ki recpi dy sakty hain ar Afghani krahi kali mirch wali ,aur haidrabadi bryani
ASWK Bhaijan.......Thanks a lot for your reply. I understand your view point and your passion. Pls continue as you are doing. I am going to make the change in my attitude and understand and appreciate your passion for food and sharing and become more patient. I have learnt a lot of recipes from you....and in fact whatever I cook is from what I have learnt from you. I have become famous amongst my friends and family as a fantastic cook....just because of you. Today I am going to make Biryani and Korma and send it to a few friends. They have been pestering me for a long time.......Good luck to you and God Bless you....continue the great work....as you are and with greater passion....regards...Babar
babar khan Thank you so much for all your help and understanding.
babar khan Join us on Facebook and share your cooking recipes pictures to many other Food Lovers on this group facebook.com/groups/DesiFoodLovers/
Request to please share a Mutton Rogan Josh recipe as well
Kartik Bhatia As soon as I will get the authentic recipe will upload.Lot of food related questions can be answered many of our group members on face book. If you still did not join, Please see us on Facebook &also join the group and share your cooking recipes pictures with many
other Food Lovers on this group facebook.com/groups/DesiFoodLovers/
Plz tell me the exact amount of kevda water and plz also explain how much is 1.50 cup of curd. Thank you in advance. Like all your recipes 👌👍
+Zakir Husen Shaikh For 1 kg mutton 3 tbsp Kewda water. 1 cup is 235 ml so just multiply 1.5x235=
Great recipe!
Kya isi recipe se vegetable(navrattan) qorma banaya ja sakta hai? Please batayen. Agan nahin to uski recipe bhi den. Thanks.
+S Shewale Actually give me some time and also please remind on my Facebook food group.
Hi
Mene apka channel dekh kr nihari banai bulkul restorent style Bani thi
thanks
Bohat bohat shukriah.
Salam..bohot khoob. Aap se guzarish hai hamen mughal dor ki khaas khaas reciepes sikhayen. Main apki shukur guzar rahungi.
mike K . Mughlai daur ki chand recipes main already pesh kar chuka hoon Agar aap ke pass koi list hay to please share karain. Main bakhooshi oos peh research karoon ga. Thank you again.
Delhi-UP-Karachi-Khaane aallo pyaze ki recepi share karna h phone 09891222026
Surya Kant Kuch roshni ddalain keh kis tarah ki hoti hay???
Salam Meri post Ek ???hai jise mai samjha he nahi Korma banya maza aya
Surya Kant mutton stew reciepes share karne ki guzarish karta hu.
Lovely recipe thank you. "@7:10 you say "masala bahut achchi tarah bhun chuka hai"-- How long did it take you to fry the masalas ?
15 to 20 minutes, before meat added.
irfand4 Join us on Facebook and share your cooking recipes pictures to many other Food Lovers on this group facebook.com/groups/DesiFoodLovers/
bhai bht zaberdast hy plzz badami korma aur speacil palak paneer ke orignal receipe den plzzz........yeh meri request samj k pora kr den palak paneer lahore tabak hotel wali plzzz im waiting
Akhtar Bhai, Thoda time laga gaa, Research and Study main. Insha-Allah Jald Koshish karoon gaa.
Thank you for your reply sir, just want to know does the ratio apply to all your recipes and also how do we adjust onion and garlic and ginger when changing recipe
For every thing accept salt. Salt is "To Taste"
I tried this recipe last week and the result was closer to the qorma we make by using shan qorma Masala ,my husband is a qorma lover and he liked it very much,thank you for sharing the recipe with us
Just one request, can you please try to make your tutorials as short as possible because some of your tutorials are longer than 15 minutes,which is sometimes inconvenient, I m sorry if you feel offended but it's just a suggestion /request.
Anjum Pathan Thank you for liking the recipe. Video length depends upon what I feel to explain. But Can be reduced by not repeating the same sentences. One more thing I just noticed, last time when I made Qormah, I used freshly fine ground coriander seeds instead of using the commercial one. Taste and Khushboo was much better this way.
amazing receipe
Bohot behtreen Janab. Love your slow urdu speaking too :)
Kartik
Bangalore, India
***** Thank you so much sir.
Which tastes better? Karim hotel style mutton Qorma or Daig Style Qorma Mutton? If I was to make only one, which one should I go for?
Is there really much difference between the two? I see only a few ingredients whose qty is slightly higher or lower here compares to the karim's one.
I will say Degi style mutton qorma. But there is not much difference. Please see my new recipe on KARIM ka Korma
Assalam Alaikum,excellent cooking..I also love cooking...I watch ur videos but why u didnt tell proper quantities of ingredients...please tell us...thanks
Mrs Ali Again Ingredients & Quantities are always in Description when you click SHOW MORE above. For your convenience I copy and paste here.
Dear friends presenting "Qormah, Daig style. One of the top of Mughlai Cuisine (Copy Right Protected)
INGREDIENTS: Meat (Beef, Mutton or Chicken) 1.25 Kg (Beef or Mutton should be of Puth or Sinah with some fat is on)
Dahi: 1.50 cups
Ghee/Oil: 1 cup
Onion Yellow: 300 Gm
Dhaniya Powder: 6 Tbsp
Garlic Paste: 1.5Tbsp
Ginger Paste: 2 Tbsp
Ground Red Chili Powder: 1 Tbsp (To taste)
Kashmiri Mirch: 1 Tbsp
Salt: 2 Tbsp (To Taste)
Jyfal Powder: 1/4 tbsp
Javetri Powder: 1/4 Tbsp
Black Pepper Whole: 1 Tbsp Full
Cloves (Laoung): 1 Tbsp Leveled
Badi Ilaichi (Black Cardamom): 5
Choti Ilaichi (Green Cardamom) 20
Cinnamon Stick (Dar Chini): 1 Stick 2" long (OPTIONAL)
PROCEDURE:
Slice onions thin slices. Heat Ghee in a cooking pot. Fry onion on high flame until turned to Light Golden Brown. Remove fried onion immediately and keep them aside for Air Dry. Reduce flame to medium. Put Yogurt, Garlic paste, ginger paste, and all whole and ground spices except Jyfal, Javetri and Kewda. in the heated ghee. and mix them well. Cook them on 75% flame until 3 to 4 minutes. Add 1/2 cup of water during this cooking to avoid from burning. When mixture of all spices and other ingredients is cooked very well then add meet to this mixture and by adding a cup of water, cook very well by keep stirring (BHOON-NA) upto 10 minutes. When you are sure that meet and all spices are "Bhun Gayay" very well and oil is separated then add the fried onions that you put aside by crushing first before to add to meet. Mix it well with meet and spices on the flame until 2 minutes then add 1 cup of water and cook for two more minutes and then add 1 glass of water mix very well. Put the flame on high until it comes to boil. Then reduce the flame to 1/3 on dial. cook for 1/2 hours. Keep checking to avoid burning.
When meat is tendered then increase the flame to burn the access water in the curry. Bring it to desired thickness (consistency) as shown in the video. Reduce the flame.
Add Jyfal, Javetri poder to the curry also add Kewda Water. Mix then well and cover the pot withe lid and cook on low flame for 5 more minutes. Now QORMA is ready. Serve it with fresh hot Naans.
Hey what is your view about historic mughlai recipes as listed in ain-e-akbari and nuska-e-shahjahani? Almost no dishes there have garlic and cumin! And cinnamon only for rice dishes.
Be honest. The taste of TODAY's food lover is far beyond of taste of that time. I strongly think todays people has a different taste to compare. Nobody will like them LIKE todays dishes.
Thank you bhai for lovely recpie please keep your video tutorial slow beacuse it is to follow.
saba hammad Thank you so much for liking the recipe. I always try to explain as you mentioned. Thank you again.
is Kashmiri mirch bright red or dark red in colour? is it for colouring the curry.Can you please uploas lahori style daigi qorma ,the type we eat in Weddings ?
+Syed Rizvi The whole mirch is dark red. it is a mild chili powder mostly for coloring the curry. Rizvi Bhai, I never had tasted the lahori style deghi Qorma in weddings. Sorry to say, for that I will have to go and taste by myself.
please state 300gm onion equal to how many onions in number
thanks for your fish curry dish
keep up good work
An Onion of 7.5" circumference has 100 gm. So three onions of that size will be approximately 300 gm.
Pls tell the ratio of spices and onion and yogurt and oil if we are making qorma with half kg meat.
+Tayyaba Farooqi Every thing would be half as I presented for 1 Kg.
Although very heavy but looks fantastic . Thank you
Yes it called "Sqeel" foods. Truly the perfect word for this sense in simple English is "Heavy". But really delicious, not an every day food. This is actually a party food.
Delhi-UP-Karachi-Khaane Thank you once again. I will certainly attempt to make it after burning 1500 calories . Much appreciated. Your urdu reminds me of my relatives from Old Delhi.
Adobe Flash Thank you.
Avery authentic and prized recipe made public.But you have not disclosed the quantities of ghee and curd used,which I believe have bee used quite liberally.
Brother Chander Kapoor, my recipes are totally for public to share with them 100%. Ingredients and Quantities are always in the Description. I am just copying the Description. Always click show more for complete Ingredients and Quantities. Dear friends presenting "Qormah, Daig style. One of the top of Mughlai Cuisine (Copy Right Protected)INGREDIENTS: Meat (Beef, Mutton or Chicken) 1.25 Kg (Beef or Mutton should be of Puth or Sinah with some fat is on)Dahi: 1.50 cupsGhee/Oil: 1 cupOnion Yellow: 300 GmDhaniya Powder: 6 TbspGarlic Paste: 1.5TbspGinger Paste: 2 TbspGround Red Chili Powder: 1 Tbsp (To taste)Kashmiri Mirch: 1 TbspSalt: 2 Tbsp (To Taste)Jyfal Powder: 1/4 tbspJavetri Powder: 1/4 TbspBlack Pepper Whole: 1 Tbsp FullCloves (Laoung): 1 Tbsp LeveledBadi Ilaichi (Black Cardamom): 5Choti Ilaichi (Green Cardamom) 20Cinnamon Stick (Dar Chini): 1 Stick 2" long (OPTIONAL)PROCEDURE: Slice onions thin slices. Heat Ghee in a cooking pot. Fry onion on high flame until turned to Light Golden Brown. Remove fried onion immediately and keep them aside for Air Dry. Reduce flame to medium. Put Yogurt, Garlic paste, ginger paste, and all whole and ground spices except Jyfal, Javetri and Kewda. in the heated ghee. and mix them well. Cook them on 75% flame until 3 to 4 minutes. Add 1/2 cup of water during this cooking to avoid from burning. When mixture of all spices and other ingredients is cooked very well then add meet to this mixture and by adding a cup of water, cook very well by keep stirring (BHOON-NA) upto 10 minutes. When you are sure that meet and all spices are "Bhun Gayay" very well and oil is separated then add the fried onions that you put aside by crushing first before to add to meet. Mix it well with meet and spices on the flame until 2 minutes then add 1 cup of water and cook for two more minutes and then add 1 glass of water mix very well. Put the flame on high until it comes to boil. Then reduce the flame to 1/3 on dial. cook for 1/2 hours. Keep checking to avoid burning.When meat is tendered then increase the flame to burn the access water in the curry. Bring it to desired thickness (consistency) as shown in the video. Reduce the flame.Add Jyfal, Javetri poder to the curry also add Kewda Water. Mix then well and cover the pot withe lid and cook on low flame for 5 more minutes. Now QORMA is ready. Serve it with fresh hot Naans.
Jazak Allah khair
mene tou pehly bhi kaha h me ap k elwah ab kisi kI receipe ko dekhti hi nhi ho
Thank you so much
Please post Murg Chole recipe as well. Thanks
Working on it. Inshallah soon.
sir i wanted to ask if i dont have kevra water .....will it be fine or i can use something else
Ishpreet Singh Kewda water is for special aroma of Qorma. It does not do anything with the taste. But still Kewda water is a must for Qorma to make real recipe. All Indian and Pakistani grocery stores have it.
السلام علیکم ورحمہ اللہ وبرکاتہ آپ یہ کونسی پیاز استعمال کرتے ہیں کہاں سے دستیاب ھے
I like your videos however they are very long. Please make short videos. The time you take you tell the recipe I make daal chawal and eat it!!
Radiohouse . Really great. I will try the best.
Bahut shukriya janab jazakallah
pleas bhai app nai yeh tarkeeb aik kilo gosht kai hisab se batai hai please ap sai guzarish hai kai hum agar is ko panch sai chehey kilo ka banay to masala ka kiya hisab ho ga please replay
Allah app ko sihat wa tandrosti atta farmai takai isi tarah app hammay sikhatay rahay ameen
Its always depends on how much Gravy (Qormay kaa Salan) you will keep at the end. If your gravy is six times in quantity for 6 Kg Meat. Then all masaleh will be 5 times of the masaleh used in 1 Kg of mutton as in my video. Salt is always to taste. Best of luck.
nyt lilly
Your mailbox is locked. Please unlock your mail box so that we can reply you. aap ki duaoon ka bohat shukriah. Alaah aap ko jaza de. Ameen
May I request you to please confirm that the table spoon as mentioned in the recipes is the standard table spoon which is approximately 15ml? Thanks
Confirmed
en.wikipedia.org/wiki/Tablespoon
Delhi-UP-Karachi-Khaane korma ki tareef baad main phelay aap ki juban ka shukria.Itney sunder tareeky say bataya.
Aap ko explain karne ka Tariqa pasand aaya, Bohat bohat Shukrih SURYA Ji.
Did he used Dalda? As l heard him saying vanaspati ..
Dalda is the old time fashion. I used it. But Todays Banaspati does not have Cholesterol like before. BUT STILL you can use what you prefer. 90% people use oil only.
Bhai, may we substitute a few drops of kewra essence for kewra water in this recipe?
Misbah Alam Brother, I never tried Kewda essence. So I really cannot say anything unless I try. But why you want to use essence ???
Delhi-UP-Karachi-Khaane I have searched high and low for Kewra araq in Islamabad but haven't found it. Kewra essence is the only thing available here. Kashmiri, or Degi mirch, whole as well as powder, is almost unknown in this city too. And your recipes recommend both of them often. So am in a fix!
Misbah Alam Ahmed food industries make it. I am giving you there contact information, probably they can tell you which store of Islamabad has it.
info@ahmedfood.com.pk
Ahmed House, D-112,Ahmed Avenue, S.I.T.E. Karachi UAN: 111-987-789
Tel: (021)-32563520-4
Plz help b'coz same kadwa taste was coming when I had made zafrani biryani.
+Zakir Husen Shaikh Kewda does not have any taste. It has a special AROMA. And both of these dishes has that smell because of KEWDA water, but tastes are totally different.
aap mujhe chana daal ki achi c receipe bhi bta dain plzzzzzzz
Its coming soon
Please click bell icon so that new videos can reach you faster
can you please tell me, at what speed of flame do you have to do the bhunayi ?
while cooking bhunayi should always be done on low or medium flame. Warna niche khana lag sakta he.
+AH F Only Masalah on Medium flame and after adding meat on 2/3 flame.
please teach us authentic sheerkorma
ruclips.net/video/gNxpRI4ejXQ/видео.html
1 tbsp black pepper and 1 tbsp cloves zyada nh hai?
leehar masho Its whole not ground. so do not worry.
leehar masho Its whole not ground. so do not worry.
Hi, I would like to know if you want to double the recipe or half the recipe, what will be the ratio of all the spices
Dear friend, for double, spices will be double and for half, spices will be half.
Your videos are fantastic.....but you need to speed up....you explain in slow motion....it is too long.....kindly try and speed up.....it is more exciting that way.....
babar khan
Agreed. Will try. But, think on the other hand. I do not upload a Recipe video only. I explain every single thing related to make perfect Authentic recipe. I agree many times I repeat some sentences, and I am trying, no to do any more. During the entire video, I love to discuss about the recipe, secrets that I learn, and want to share with all of us. Like a school. I hope you will not mind because I am forced from inside to do so, because of my Nature to EXPLAIN. will definitely try not to repeat.
Mahmood Babar Ahmed
Meri aik request hai
Kya ap plz plz plzzzzz koftey ka saln bnana sikha dien gey
Plz plz plzzzzzzzzzzz
Shoua Qayyum Koftay meri upcoming list per hain.
Shoua Qayyum Please see us on Facebook & also join the group and share your cooking recipes
pictures with many other Food Lovers on this group facebook.com/groups/DesiFoodLovers/