KBF Cooking

https://youtu.be/4AdmFQQTi3M

6 days ago | [YT] | 3

KBF Cooking

https://youtu.be/4AdmFQQTi3M

6 days ago | [YT] | 0

KBF Cooking

https://youtu.be/4AdmFQQTi3M

6 days ago | [YT] | 0

KBF Cooking

https://youtu.be/4AdmFQQTi3M

6 days ago | [YT] | 0

KBF Cooking

https://youtu.be/4AdmFQQTi3M

6 days ago | [YT] | 0

KBF Cooking

https://youtu.be/4AdmFQQTi3M
Complete Desi Dawat Menu | 5 Recipes in 1 Video l KBF Cooking l Chichen Biryani l Kofta,Veg,Kabab l

6 days ago | [YT] | 4

KBF Cooking

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Prawns Tempura (500 g)

Ingredients
- Prawns 500 g (washed, cleaned, veins removed)
- Tempura flour 1 cup
- Cold water (as needed)
- Extra tempura flour (for dusting)
- Oil (for deep frying)

Method
1. Wash prawns properly, remove shells and veins, then pat dry.
2. Lightly coat prawns with dry tempura flour.
3. Make a smooth, slightly thin batter with tempura flour and cold water.
4. Dip each prawn into the batter.
5. Heat oil on medium flame.
6. Fry prawns until light golden and crispy.
7. Remove and drain excess oil.
8. Serve hot with sauce.

2 weeks ago (edited) | [YT] | 3

KBF Cooking

RED CHICKEN KARAHI (1 KG) – KBF Cooking
Ingredients
🔴 Chicken (with bone) – 1 kg
🟠 Oil – ½ cup
🍅 Tomatoes (finely chopped) – 4 medium
🧄 Ginger garlic paste – 2 tbsp
🌶️ Kashmiri red chilli powder – 2 tbsp
🔥 Red chilli powder – 1 tsp
💛 Turmeric powder – ½ tsp
🌿 Coriander powder – 1½ tsp
🧂 Salt – to taste
🥛 Yogurt (whisked) – 3 tbsp
🌶️ Green chillies (slit) – 4–5
✨ Garam masala powder – 1 tsp
🧈 Butter / Desi ghee – 2 tbsp
🌿 Fresh coriander (chopped) – ½ cup
🥢 Ginger julienne – 1 tbsp
Method
🟡 Heat oil in karahi
🟤 Add ginger garlic paste, lightly fry
🔴 Add chicken, bhunao on high flame (5–6 minutes)
🧂 Add all dry spices and salt, mix well
🍅 Add tomatoes, cover and cook till soft
🔥 Bhunao till oil separates
🥛 Add yogurt, cook well
🌶️ Add green chillies and garam masala
⏱️ Cook for 2 minutes
🧈 Add butter/desi ghee
🌿 Garnish with ginger julienne & fresh coriander
🔥 Turn off flame and serve hot
🍗 Restaurant-style Red Chicken Karahi – perfect with naan or chapati

2 weeks ago | [YT] | 4

KBF Cooking

Sarson Ka Saag (Traditional Punjabi Style) 🌿
Ingredients:
Mustard greens — 5 bunches
Spinach — 2 bunches
Bathua (lamb’s quarters) — 1 bunch
Garlic — to taste
Ginger — small piece
Green chili paste — to taste
Fresh coriander — a little
Wheat flour — 2 tablespoons
Cooking oil — as needed
Desi ghee — to taste
Salt — to taste
Method:
Wash the mustard greens, spinach, and bathua thoroughly and chop them.
In a large pot, add a little water and boil all the greens together.
Once they start boiling, add garlic and green chili paste.
When the greens become very soft, add wheat flour and mix well.
Blend the mixture until smooth.
Heat oil in a pan and add ginger, garlic, fresh coriander, and green chili paste. Fry until fragrant.
Add the blended saag paste and cook on low heat, stirring well.
Finish by adding desi ghee and mix nicely.
Serving Suggestion:
Serve hot Sarson Ka Saag with makki ki roti, plain roti, butter, or extra desi ghee for an authentic taste. 😋

2 weeks ago | [YT] | 2

KBF Cooking

Authentic Beef Paya Recipe
By KBF Cooking
Ingredients:
Beef paya (trotters) – 4 pieces, properly cleaned
Water – as required
Onions – 3 medium, thinly sliced
Cooking oil or desi ghee – 1 cup
Ginger garlic paste – 2 tablespoons
Turmeric powder – 1 teaspoon
Red chili powder – 1½ tablespoons (adjust to taste)
Coriander powder – 2 tablespoons
Salt – to taste
Whole garam masala – cinnamon stick, green cardamom, cloves, black cardamom
Black peppercorns – 1 teaspoon
Fennel seeds (saunf) – 1 teaspoon
Cumin seeds – 1 teaspoon
Bay leaves – 2
Yogurt – 1 cup, well whisked
Wheat flour (atta) – 2 tablespoons (optional, for thick gravy)
Fresh ginger – julienne
Fresh coriander leaves – chopped
Green chilies – sliced
Lemon wedges – for serving
Method:
Wash beef paya thoroughly and boil in plenty of water for 10 minutes, then discard the water.
Add fresh water and cook the paya on low flame or pressure cook until very tender and gelatin is released.
Heat oil or desi ghee in a heavy-bottom pot and add sliced onions.
Fry onions until deep golden brown.
Add ginger garlic paste and sauté until the raw smell disappears.
Add turmeric powder, red chili powder, coriander powder and salt, mix well.
Add whole garam masala, cumin seeds, fennel seeds, bay leaves and black peppercorns.
Cook the masala until oil separates and aroma becomes rich.
Lower the flame and add yogurt slowly, stirring continuously to avoid curdling.
Cook until yogurt is fully absorbed and gravy thickens.
Add cooked paya along with their stock.
Cover and slow-cook on very low flame for 1½ to 2 hours for authentic desi flavor.
If a thicker gravy is desired, mix wheat flour with a little water and add gradually, stirring well.
Simmer until gravy becomes rich, glossy and full of flavor.
Adjust salt and spices according to taste.
Garnish with fresh ginger julienne and chopped coriander.
Serve hot with naan, khameeri roti or kulcha, along with lemon wedges and green chilies.
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#beefpaya

3 weeks ago | [YT] | 3