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Keto Italian sub roll-up

High fat, Keto Italian sub roll-up lunch with 20g of fat, 10g of protein and less than 1 net carb. The perfect Keto lunch. INGREDIENTS 4 Slices Genoa Salami 4 Slices Mortadella 4 Slices Sopressata 4 Slices Pepperoni 4 Slices Provolone omit for dairy-free option Paleo Lime Mayo or store-bough mayo we love Chosen Foods Avocado Oil Mayo Shredded Lettuce Extra toppings our favorites are banana peppers, jalapeño peppers, roasted red peppers, and black olives, if desired Avocado Oil or Olive Oil Apple Cider Vinegar Italian Seasoning Toothpicks INSTRUCTIONS Layer the meat slices from largest to smallest. For the brand we use (Boar's Head), the order is: • Genoa Salami • Mortadella • Sopressata • Pepperoni Spread a thin layer of mayo on the stack, making sure to leave space at the top of the largest piece to keep it from squishing out when you roll them up. Add a slice of provolone on top of the mayo, about halfway from t

Hyderabadi Dum Biryani Recipe

Mutton dum biryani, a culinary marvel that tantalizes the senses and transports you to the heart of traditional Indian cuisine with its aromatic blend of spices and tender morsels of meat. Originating from the royal kitchens of the Mughals, this dish has evolved over centuries, yet its essence remains unchanged – a symphony of flavors meticulously layered and slow-cooked to perfection. The journey begins with the selection of the finest cuts of mutton, marinated in a medley of yogurt, ginger-garlic paste, and a proprietary blend of spices. Each spice, from the warm hues of saffron to the earthy notes of cumin and cardamom, contributes to the complexity of flavors that define this dish. As the marinated mutton rests, fragrant basmati rice is parboiled and infused with saffron, lending it a golden hue and delicate aroma. The stage is set for the assembly of the biryani – a process that demands patience and precision. In a heavy-bottomed pot, layers of rice and marinated mutton alternate,

Koftas curry

Ingredients: ½ kg Lamb or beef mince which is 95% lean meat & 5% fat. For its gravy! ½ tsp salt, 1tsp coriander pd, 1tp chili powder, ½ tsp turmeric ½ tsp cumin seeds, Poppy seeds 1/3rd cup, Yellow split peas roasted/bhune huway chane which is little more than/double the poppy seeds. Garam masala- 6-7 cloves, 1 black cardamom opened, ½ tsp whole black pepper, Little cinnamon, ¾ tsp chilli powder ¾ tsp salt for koftas; Half onion from 1 large onion/1 medium onion, Half garlic 1 tsp ginger garlic paste for gravy 1/2 cup coconut Method Take a pressure cooker and put mince,bhune huway chane, termeric red chilli, poppy seeds clives cardamom black pepper, cinnamon, ginger garlic all things to boil in pressure cooker then mince is cooked let it cool for some time then grind all the things let it cool make balls and then shallow fry and keep it aside.fry all the balls and put in curry.

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