Haddi Guddi Ka Soup Diet Recipes

How to Lose 15-20 Pounds by Eating Soup

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Haddi Guddi Salan Recipe In Urdu

ہڈی گُڈی سالن بنانے کی ترکیب

تیاری کا مکمل وقت

کتنے لوگوں کیلئے ہے

1 ہڈی گڈی 1کلو 2 نمک حسبِ ذائقہ 3 ثابت گرم مصالحہ 1کھانے کا چمچہ 4 بادیان 2عدد 5 سونف 1چائے کا چمچہ 6 لہسن ‘ ادرک پیسٹ 1کھانے کا چمچہ 7 پیاز (چوپ کر لیں)2 عدد 8 لہسن ‘ادرک 2چائے کے چمچے ( چوپ کیا ہوا) 9 نمک حسبِ ذائقہ 10 لال مرچ پاوٴڈر 2چائے کے چمچے 11 ہلدی پاوٴڈر آدھا چائے کا چمچہ 12 دھنیا پاوٴڈر 2چائے کے چمچے 13 تیل حسب ضرورت 14 گرم مصالحہ پاوٴڈر آدھا چائے کا چمچہ 15 ہرامصالحہ گارنشنگ کیلئے (ہرادھنیا ‘ہری مرچ ‘ادرک)

Step by Step Instructions - تیار کرنے کی ترکیب

  1. 1 ہڈی گڈی میں نمک‘ثابت گرم مصالحہ‘ بادیان‘ سونف‘چوپ کیا ہوا لہسن‘ادرک پیسٹ ڈال کر گلالیں
  2. 2 ہڈی گڈی الگ کر لیں اور یخنی الگ کرلیں
  3. 3 تیک گرم کرکے اس میں پیازڈال کر لائٹ براوٴن کر لیں
  4. 4 اب اس میں لہسن‘ادرک پیسٹ‘ نمک‘لال مرچ‘ہلدی پاوٴڈراور دھنیا پاوٴڈر ڈال کر بھون لیں
  5. 5 اب اس میں ہڈی گڈی ڈال کر بھو نیں اس کے بعد اس میں یخنی ڈال دیں
  6. 6 شوربہ کے حساب سے پانی ڈالیں
  7. 7 10منٹ پکائیں اُوپر سے گرم مصالحہ پاوٴڈر اور ہرادھنیا ڈال کر نان کے ساتھ سرو کریں

Maghaz Nihari

The most amazing Maghaz nihari Recipe for you. Now make it at home and you will fall in love with it. #HappyCookingToYou

Ingredients:

  • Saunf (Fennel seeds) 3 tbs
  • Zeera (Cumin seeds) ½ tbs
  • Dhania (Coriander seeds) 2 tbs
  • Pipli (Long pepper) 3
  • Hari elaichi (Green cardamom) 3-4
  • Kala zeera (Caraway seeds) 1 & ½ tsp
  • Baadiyan ka phool (Star anise) 1
  • Darchini (Cinnamon sticks) 2
  • Javatri (Mace) 1 whole
  • Jaifil (Nutmeg) ¼ piece
  • Laung (Cloves) 7-8
  • Badi elaichi (Black cardamom) 1
  • Ajwain (Carom seeds) ¼ tsp
  • Sabut kali mirch (Black pepper corns) ½ tbs
  • Haldee powder (Turmeric powder) 1 tsp
  • Kashmiri lal mirch (Kashmiri red chili) powder 2 tbs
  • Sonth (Dried ginger powder) 1 tbs
  • Namak (Salt) ½ tbs or to taste
  • Lal mirch powder (Red chili powder) 2 tbs
  • Ghee 1 & ½ Cups
  • Tez paat (Bay leaf) 1
  • Beef mix boti 1 kg
  • Haddi guddi (Soup bones) ½ kg
  • Adrak lehsan paste (Ginger garlic paste) 2 tbs
  • Pani (Water) 2 liters or as required
  • Pani (Water) ½ Cup
  • Atta (Wheat flour) ½ Cup
  • Pani (Water) 2 Cups
  • Haldee powder (Turmeric powder) ½ tsp
  • Gaye ka maghaz (Beef brain) 1
  • Namak (Salt) to taste (if required)
  • Hari mirch (Green chilies)
  • Adrak (Ginger)
  • Hara dhania (Fresh coriander)

Directions:

In spice mixer,add fennel seeds,cumin seeds,coriander seeds,long pepper,green cardamom,caraway seeds,star anise,cinnamon sticks,mace,nutmeg,cloves,black cardamom,carom seeds,black pepper corns and grind to make a fine powder.

In bowl,ground spices,turmeric powder,kashmiri red chili powder,dried ginger powder,salt,red chili powder and mix well.Nihari masala is ready.

In pot,add ghee and let it melt,add bay leaf,beef mix boti and soup bones,mix well until color changes.

Add ginger garlic paste and mix well for 2 minutes.

Add nihari masala,mix well and cook for 5 minutes.

Add water,mix well and bring it to boil,cover & cook on low flame for 3-4 hours and keep stirring in between.

Switch off the flame,remove tarri and set aside.

Remove bay leaf & discard it.

In water,add wheat flour and whisk well.

Add half quantity of wheat flour mixture in nihari and mix well,cover and cook on low flame for 30 minutes.

In saucepan,add water and bring it to boil,add turmeric powder and beef brain.

Switch off the flame and rest it for 3-4 minutes,set aside and devein it.

Now add beef brain in nihari,cover and cook on low flame for 30 minutes.

Take out cooked beef brain & set aside.

If required add salt and mix.

Add remaining wheat flour mixture in nihari and mix well,cover and cook on low flame for 30 minutes.

In serving bowl,add nihari,cooked meat,cooked beef brain,tarri,green chilies,ginger,fresh coriander and serve.

  • Saunf (Fennel seeds) 3 tbs
  • Zeera (Cumin seeds) ½ tbs
  • Dhania (Coriander seeds) 2 tbs
  • Pipli (Long pepper) 3
  • Hari elaichi (Green cardamom) 3-4
  • Kala zeera (Caraway seeds) 1 & ½ tsp
  • Baadiyan ka phool (Star anise) 1
  • Darchini (Cinnamon sticks) 2
  • Javatri (Mace) 1 whole
  • Jaifil (Nutmeg) ¼ piece
  • Laung (Cloves) 7-8
  • Badi elaichi (Black cardamom) 1
  • Ajwain (Carom seeds) ¼ tsp
  • Sabut kali mirch (Black pepper corns) ½ tbs
  • Haldee powder (Turmeric powder) 1 tsp
  • Kashmiri lal mirch (Kashmiri red chili) powder 2 tbs
  • Sonth (Dried ginger powder) 1 tbs
  • Namak (Salt) ½ tbs or to taste
  • Lal mirch powder (Red chili powder) 2 tbs
  • Ghee 1 & ½ Cups
  • Tez paat (Bay leaf) 1
  • Beef mix boti 1 kg
  • Haddi guddi (Soup bones) ½ kg
  • Adrak lehsan paste (Ginger garlic paste) 2 tbs
  • Pani (Water) 2 liters or as required
  • Pani (Water) ½ Cup
  • Atta (Wheat flour) ½ Cup
  • Pani (Water) 2 Cups
  • Haldee powder (Turmeric powder) ½ tsp
  • Gaye ka maghaz (Beef brain) 1
  • Namak (Salt) to taste (if required)
  • Hari mirch (Green chilies)
  • Adrak (Ginger)
  • Hara dhania (Fresh coriander)

Directions:

Spice mixer mein saunf,zeera,dhania,pipli,hari elaichi,kala zeera,baadiyan ka phool,darchini,javatri,jaifil, laung,badi elaichi,ajwain aur sabut kali mirch dal ker ache tarhan grind ker ka fine powder tayyar ker lein.

Bowl mein ground spices,haldee powder,kashmiri lal mirch powder,sonth,namak aur lal mirch powder dal ker ache tarhan mix ker lein.Nihari masala tayyar hai.

Pot mein ghee dal ker melt karein,tez paat,beef mix boti aur haddi guddi dal ker rang tabdeel hunay tak ache tarhan mix ker lein.

Adrak lehdsan paste dal dein aur 2 minutes kliya ache tarhan mix ker lein.

Nihari masala dal ker ache tarhan mix karein aur 5 minutes kliya paka lein.

Pani dal ker ache tarhan mix karein aur ubal anay ka bad dhak dein & halki ancch per 3-4 hours kliya paka lein aur beech beech mein chamcha chalatay rahein.

Chulha bund ker dein,tarri ko alag nikla ker rakh dein.

Tez paat ko nikal ker pheek dein.

Pani mein atta dal ker ache tarhan whisk ker lein.

Atta ka mixture ki half quantity ko nihari mein dal ker ache tarhan mix ker lein aur dhak ker halki ancch per 30 minutes kliya paka lein.

Saucepan mein pani dal ker ubal lein,haldee powder aur gaye ka maghaz dal dein.

Chulha bund ker dein aur 3-4 minutes kliya chor dein aur bahir nikla ker devein ker lein.

Ab nihari mein gaye ka maghaz dal dein aur dhak ker halki ancch per 30 minutes kliya paka lein.

Cooked gaye ka maghaz ko nikla ker side per rakh dein.

Agar zaroorat ho tou namak dal ker mix ker lein.

Baqi bacha huwa atta ka mixture ko nihari mein dal ker ache tarhan mix karein aur halki ancch per 30 minutes kliya paka lein.

Serving dish mein nikari,cooked meat,cooked gaye ka maghaz,tarri,hari mirch,adark aur hara dhania dal ker serve karein.

Indian Bone broth – Haddi ka shorba

  • Yield : 1000 ml
  • Servings : 5
  • Prep Time : 15m
  • Cook Time : 45m
  • Ready In : 60m

Serve it as a starter, or a very light meal in itself.

I always enjoy home made broths and soups. They are fresh and without any stabilizing agents, hence more nutritious. This bone broth recipe is a very Indian recipe as it uses Tur dal but you can easily substitute tur dal with oats and coriander with celery. The base I love to use is mutton bones, but this broth will taste just as good with Beef or Chicken bones. An excellent pre-dinner soup for cold nights, Bone broth also relieves mild sore throat and cough.

If you like the soup thinner, strain it and serve, and if you like it thicker, add some more dal during the cooking process. I, however, would not advice using more than 2 Tbsp dal as it would change the taste completely.

Bone Broth

Broth has been made for many years using the animal bones which, traditionally, are boiled in a cooking pot for long periods to extract the flavor and nutrients.The bones may or may not have meat still on them.Egg whites may be added during simmering when it is necessary to clarify (i.e., purify, or refine a broth for a cleaner presentation). The egg whites will coagulate, trapping sediment and turbidity into a readily strained mass. Not allowing the original preparation to boil will increase the clarity.Roasted bones will add a rich flavor to the broth but also a dark color.

In Britain, a broth is defined as a soup in which there are solid pieces of meat or fish, along with some vegetables. A broth is usually made with a stock or plain water as its base, with meat or fish added while being brought to a boil, and vegetables added later. Being a thin and watery soup, broth is frequently made more substantial by adding rice, barley or pulses.In East Asia (particularly Japan), a form of kelp called kombu is often used as the basis for broths (called dashi in Japanese).In the Maldives the tuna broth known as garudiya is a basic food item, but it is not eaten as a soup in the general sense of the term

Indian Bone Broth – Haddi Ka Shorba

Ingredients

  • Mutton bones 500 gms
  • Tur Dal 1.5 Tbsp
  • Onions 3 large
  • Tomatoes 4
  • Ginger 1.5 Tbsp (grated)
  • Garlic 1.5 Tbsp (crushed)
  • Turmeric 1/2 Tsp
  • Crushed pepper 2 Tsp
  • Cumin powder 2 Tsp
  • Fresh Coriander 6-7 Tbsp finely chopped
  • Salt to taste
  • Ghee 2 Tbsp

Wash and clean the bones, Blanch tomatoes and chop them finely

In a pressure pan heat ghee, add onions, ginger and garlic and fry till the onions turn translucent. Add to it tur dal, turmeric powder, pepper powder, cumin powder, chopped tomatoes, half of chopped coriander, mutton bones and about 3 glasses of water and salt.

Close the lid and reduce the flame after the first whistle. Cook for about 35-40 minutes on low flame. Open the pressure pan after the pressure drops on it's own.

After opening the pan, switch on the heat, keep it on low flame for 2-3 minutes Taste for pepper, cumin and salt and adjust them to your taste.

Garnish with remaining coriander leaves.

Serving Suggestion

Serve hot with bread. This broth goes well with steamed rice too.


10:27 pm Updated by

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From low-carb diet, hi-protein diet, low fat diet and eating small meals 5-6 times a day diet, Fat Burning Soup Recipes is the only diet where I lost weight and most importantly kept it off!

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