Qeema Bhari Shimla Mirch Recipe | Dawat | Abida Baloch | Desi Food

Method:

In pot, add oil, onion and fry until golden brown, add ginger garlic paste and beef mince, mix well and cook on medium high flame until water is reduced. Add red chili powder, cumin powder, coriander powder, turmeric powder, salt, tomatoes, mix well and cook until tomatoes are soft. Add water and mix well, cover & cook on low flame for 10-15 minutes. Add mint leaves, fresh coriander, green chilies, all spice powder and mix well.
Cut the top of the each capsicum, remove seeds and white part. Stuffed hollow capsicum with mince and set aside. Place stuffed capsicum, cover and cook for 10-15 minutes on low flame. Serve hot.

Method:

Heat the oil in the wok over medium heat. Stir in the cumin, curry leaves and cook until the cumin turns golden, Reduce the heat; stir in the ginger and garlic, and cook for a few seconds. Stir in the onions and green chilies and continue to cook and stir until the onion is become pink.
Add the tomatoes, eggplants, chili powder, coriander, turmeric, and salt into the onions. Cover and simmer until eggplant is tender, about 5 minutes. Sprinkle with fresh coriander.

METHOD:

firstly, in a large bowl take thickened cream, add powdered sugar and beat or whisk for a minute or till stiff peaks appear further add 1 tbsp vanilla extract and ½ cup chilled milk. Give a mix making sure everything is combined well. Now transfer the prepared mixture into Popsicle moulds. Cover with the lid and freeze for 8 hours or till it sets completely. Now prepare the double boiling method by keeping a large vessel with some water. Later place a large bowl, making sure it doesn’t touch the water. Then add in dark cooking chocolate along with oil. Keep mixing till the mixture turns smooth and silky. Add crushed almonds. Then transfer the chocolate sauce into tall glass and allow cooling slightly. Further, take the prepared popsicles and remove slowly. Dip the Popsicle in hot water for 10 seconds, to easily remove. Further, dip the ice cream into prepared chocolate sauce coating uniformly. Finally, chocolate bar ice cream is ready to serve or freeze for a month or more in a zip lock bag.