Bong (Specific part of the calf) 1/2kg Onions 1/2 (cut into slices) Turmeric powder 1/2tsp Red chillies(half ground) To taste Ginger+Garlic paste 1Tbsp Garam masalah To taste salt To taste Green chillies To taste Ghee 1 cup Flour 3 Tbsp Jaifel Javitri (ground) 1 tsp Aniseed (Sonf) 1 Tbsp Water 2 cups Fresh carder for garnishing
Add salt, green chillies, red chillies, termiric powder, carder powder, onion, ginger and garlic paste, aniseed and water to beaf. Cook on medium heat till the beaf gets tender and water evaporates. Add ghee and stir well, cook for 3 more minutes. Add a reasonable amount of water to form gravy. In another bowl, take flour and add 4-5 Tbsps of water. Prepare a paste of it and add to the gravy. Cook for 5 minutes while keep stirring till the gravy gets a bit thicker. Add jaifer javitri powder, ginger slices and fresh carder, cover and cook on low heat for 5 minutes. Nehari is ready to be served with Khameeri rotis.
- 1 kg Mutton/chicken - 750 gms. Basmati rice - 500 gms. Potato - 500 gms.Tomato(cut into small pieces) - 250 gr. Yogurt - 1 tsp. Red chili powder - Salt to taste - 2 Onions (thin slices) - 3tbs. Garlic (crushed) - 2tsp. Ginger (crushed) - 8-10 green -cardamoms - 4 black cardamoms (bari Iliachi) - 10 cloves - 10 pieces of black pepper - 1 inch cinnamon stick - 1 tsp. Cumin (zeera) - 2 bay leaves - 8-10 dried plumb (allo bahara) - Oil or ghee - 6 pieces green chillies - 2 tbs. Coriander leaves - 2 tbs. Mint leaves - few drops kewra - 2-3of Yellow food color
1.Marinate the meat with garlic, ginger, salt, chilli powder, garam masala for half an hour. 2. Meanwhile, heat the oil or ghee in a heavy based sauce pan and fry the onions for 5-10 minutes to a golden brown.Remove the onions from the oil and stir into the yoghurt. Rub this yoghurt all over the marinated chicken cover and put in a cool place for at least an hour. 3. Reheat the oil, add the meat along with the marinade and all of the whole spices, and stirring frequently,fry the meat 5-10 minutes.add 1\2 cup water, cover and allow to cook over low heat. When the meat is half cooked add potatoes and keep cooking over low heat. While the meat is being prepared. 4.Soak the rice in water for half an hour.In another pan boil the rice with 2-3 tsp. of salt and plenty of water .when the rice are 3\4 cooked drain the water. Add 1\4 cup oil or butter and fluf with a fork to prevent the rice to stick each other. Keep rice to one side. 5. In a large pan place 2 inch layer of rice at the bottom, then a layer of meat, tomatoes, and dried plums on top,repeating this until the meat and rice have been used up. sprinkle the coriander and mint leaves over the top layer of the rice Pour 1\2 cup water and kewra over the rice. Do not stir. Mix the food colour with a little water and sprinkle over the rice. 6. over with a tight fitting lid and allow to cook for 20 minutes until the rice and meat are tender. 7. once the dish is cooked, leave it covered for a few minutes. then remove the lid, fluff up the rice with a fork. 8. serve with Raita.
1. Trim meat of exess fat,cut into large cubes. 2.Heat oil in heavy-based pan.Add meat ,cooking it over medium high heat until well browned; drain on absorbent paper. 3.Add the onion,garlic,ginger to pan and cook 2 minutes. 4.Add chilli powder,salt,cardamon & turmeric; cook for 2 minutes. 5.Return meat to pan mith stock;bring to the boil.Reduce heat to a simmer,cook,covered,for 35 minutes. 6.Add the potatoes and cook,uncovered,until tender. 7. Serve with Nan or Chapati
- 1 cup whole wheat grain, - 1 cup oats - 1cup Channa dal ( split chick peas) - 1\2 cup Masoor dal (split Egyptian lentils) - 1\2 cup Moong dal (split moong beans) - 1\2 cup Mash dal - 1 1\2 kg. Boneless beef - 6 cups water - 1 cup oil - 3 medium onions, skinned and finely chopped - 2 garlic bulb, skinned and finely chopped - 3 inch piece fresh ginger , peeled and finely chopped - 1 level tsp. black cumin seeds - 8 Cloves - 2 tsp. Chilli powder - 1\2 tsp. Ground turmeric - 1\2 cup chopped fresh coriander leaves - 1 tbsp. Chopped fresh mint leaves - 2-3 tsp. Salt - 1\2 cup natural yogurt - 5 tbsp lemon juice
Washed and soaked all of the dals and grains overnight. Drain the wheat and place in a saucepan. Add 6 cups water and boil gently for about 45 minutes or more until very tender and mushy. Reserve the wheat. Drain the dals and place in a sauce pan with four cups of water. Boil for 30 mins. Or until tender and mushy. Reserve the dals. Heat the oil in a large heavy-based saucepan. Add the onion and stirring frequently, fry for about 10 minutes to a deep golden color. Lift out all the onions with a slotted spoon. Put three quarters of them in a blender or food processor. Add the garlic and the ginger and blend to a smooth paste. Reheat the oil in the pan, add the ground onion mixture and continue frying for another few minutes. Then add the cumin seeds, cardamom, cloves, chilli powder, turmeric and the chopped coriander and mint. Stirring frequently, fry for 5 to 10 minutes to a rich golden color; the oil should start to separate. Add the beef and the salt. Stirring frequently, fry until the meat is well browned and nearly tender, about 40 minutes. Add the yogurt and stirring continuously, fry the beef for another 15 minutes until it is tender and the yogurt is well blended. Add the remaining 300ml water, stir well and simmer for another 10 minutes. Remove the pieces of beef and chop into small pieces. "Ghota". In fact the right way of blending beef with lentils is that all are crushed and mixed together using round wooden spoon. Add the boiled wheat and the strained lemon juice. Stir well "Ghota" to mix the ingredients. Reheat but do not allow to boil; serve at once, garnished with the reserved onion mixture.
- 500 g. lean ground beef - 100 g. Chana dal - 1 onion, skinned and roughly chopped - 7-8 garlic cloves, skinned - 1 inch piece of ginger, peeled and roughly chopped - 4 black cardamoms - 1 tsp. cumin seeds - 1 inch cinnamon stick - 1 tsp. whole black pepper - 6 Whole cloves - 2 tsp. Chili powder - 1 tsp. salt - 300 ml. water - 1 egg beaten - 1/2 cup finely chopped fresh coriander leaves - 3-4 green chilies, finely chopped - oil for shallow frying
1. Wash dal thoroughly soak in plenty of water for 3-4 hours. Drain and wash in few changes of water. 2. Place dal in a large saucepan. Add the mince, onions, ginger, garlic, black cardamoms, cumin seeds, chilli powder, cinnamon stick, black pepper, cloves, salt and water to it. 3. Cook over medium heat for 40-45 minutes until the meat and dal are tender and the water has been completely absorbed. This is very important otherwise kabab will split on frying. Remove from heat and allow to cool. 4. Put the mince in a food processor or chopper and grind to a smooth thick paste which holds its shape. 5. Add coriander leaves and green chilies to the paste and mix well. 6. Break off 2 tablespoons of the mince paste. Wet your palms and place it in the center of your palm. Shape it into a smooth ball and then press it into a smooth flat shape. 7. Heat a heavy based frying pan and add enough oil to just cover the surface. (if there is too much oil, the kebabs will split. 8. Dip the kababs in beaten egg and fry 3-4 kababs at a time to a rich brown color, turning them once. Remove from pan and put them on absorbent kitchen paper to absorb excess oil. 9. Serve hot with Pullao, Nan, and Podinay ki Chutney. 10. You can make special Shami Burgers for evening tea.
Ingredients: 1 kg.minced meat(qeema) 2 medium onions cut into large pieces 1/4 cup oil 1/2 cup yogurt 1 tbsp. paste of garlic&ginger salt as by taste 1 tsp. red chilli 1 tsp. garam masala 1/2 tsp. chinese salt soya sauce and white vinegar as by taste
FOR FILLING 5 boiled eggs cut into small pieces 1 bowl corianderleaves(dhuniya)cut into small pieces 1 bowl mint leaves(podina)cut in small pieces 2or3 green chillies i tsp. chat masala. FOR FRYING 2 tbsp. gram flour(basin) 2 or 3 eggs
cook onions in oil until light brown then add yogurt,garlic&ginger paste,salt,red chilli,garam masala,chinese salt,soya sauce and vinegar in onions and cook 6 to 8 min. and then add minced meat(qeema) in it and cook for 3 min. then add 1/2 cup of water in it and cook until water dry.and then chop this whole mixture in chopper until all things are crushed together. FOR FILLING mix together boiled eggs,coriander leaves(dhuniya),mint leaves(podina),green chillies and chat masala in one bowl. FOR FILLING KABAB take some amount of minced meat mixture and flatten it in the palm,place 1 tsp.or tbsp. boiled eggs filling on it .wrap minced meat mixture around boiled eggs filling until it completely enclosed like a petties. FOR FRYING ADD 2 TBSP. OF GRAM FLOUR(BASIN) IN 2OR3 UNCOOKED EGGS AND MIX THEM.WRAP KABAB WITH THIS MIXTURE AND FRY THEM IN OIL IN MEDIUN SIZE FRYING PAN UNTIL GOLDEN BROWN.
- 500g boned lamb - 2 medium onions, skinned, and chopped - 2 tsp. freshly ground garlic - 1-2 level tsp. chili powder - 2 tsp. salt - 11/2 tsp. ground coriander - 1 tsp. ground cumin - 1/2 level tsp. ground turmeric - 2-3 tomatoes, chopped - 1" piece ginger, peeled and ground - 1 cup water - 1\2 cup oil
1-Cut meat into 1/12 inch pieces. Put onions, garlic, salt, chili powder, ground coriander, turmeric, meat and water in a heavy based pot. cook for 15 to 20 minutes, or until the meat is half cooked. 2 Add tomatoes, and ginger in meat and cook for 5 minutes, stir all the time to mash tomatoes. 3 Add oil and cook for 5 to 10 minutes, keep stirring all the time. You may have to add one or two table spoons of water to prevent gravy from sticking to the bottom of the pot. 4 When the gravy begins to release the oil, the meat reaches the bhuna stage. Now it is almost tender and a little cooking is required to finish the dish.
Note: Meat cooking time depends on the quality of meat. bhuna is an excellent method for cooking "vegetables with meat" or "lentil with meat". When the meat reaches bhuna stage, the vegetable or lentil can be added to meat mixture(bhuna gosht). Plain water is usually added to make gravy. The cooking time depends upon the vegetable or lentil.Some vegetables are soft ,like okra and zucchini, and cook quickly.These kind of vegetables can be added directly to meat mixture (bhuna gosht) and cook them for 10 minutes. Some vegetables and lentils take time to be cooked. In such case take out the meat pieces from the gravy. Add vegetable or lentil, when it is almost cooked add meat pieces, and cook for few minutes.
Murgh Choolay White chick pea with chicken
- 1 cup chick peas, soaked overnight and drained - 1 chicken, skinned and cut into 8 pieces - 1litrel water - 1\2 tsp. bicarbonate of soda - 1 medium onion, skinned and finely chopped - 1\2 cup oil - 1 tbsp. ginger paste - 1 tbsp. garlic paste - 1\2 level tsp. turmeric - 1 tbsp coriander powder - 1 tsp. salt - 1 tsp. chili powder (to taste) - 1 tsp. garam masala - 2 tbs. fresh chopped coriander - 2 green chilies chopped
1 Put the chick peas in a large heavy-based saucepan, add water and the bicarbonate of soda and bring to the boil. Cover the pan and boil the chick peas for about 2 hours until they are tender but still retain their shape. (This process can be speeded up in a pressure cooker. Use half the quantity of water. Follow the manufacturer,s instructions for timing.) Once the chick peas have become tender keep them in the boiled water, as that is also used. 2. Heat oil in a heavy based saucepan. Add the onions, ginger and garlic. Stirring frequently, fry for a few minutes until the mixture turns to a golden color. 3. Add chili powder, turmeric, salt, coriander powder and a little water to prevent the mixture from sticking to the bottom of the pan. Stirring frequently, fry the mixture for few more minutes. Then add the tomatoes. Still stirring frequently, fry the onion mixture for about 8 minutes until the tomatoes are reduced to a pulp. Add a little water, if necessary, to prevent the mixture from sticking to the bottom of the pan. Keep frying until the oil begins to separate. 4. Add chicken and stirring frequently, fry to a golden color or all the moisture has evaporated. 5. Pour just enough water to cover the chicken, cover the pan, reduce the heat and allow to cook for 15 to 20 minutes or until the chicken is tender. 6. Add the boiled chick peas and 1 cup of water from the chick peas. Carefully mix it with the chicken and cook for 5 minutes until the chick peas have absorbed some of the flavour. 7 . sprinkle gram masala, coriander leave and green chilies. 7. Serve with Nan, Roti or plain boiled rice.
Beef with Spinach and Lentil
- 500 g. boned lamb or beef cut into 1 inch pieces - 4 tbsp. natural yogurt - 1tsp. ginger paste - 1 tsp. garlic paste - 1 inch cinnamon stick - 2 bay leaves - 8 black peppercorns - 6 cloves - 1 level tsp. cumin seeds - 1 level tsp. garam masala - 1 level tsp. chilli powder - 1 1\2 tsp. ground coriander - 1 1\2 level tsp. salt - 300 g. fresh or frozen spinach - 200 g. masoor dal (split Egyptian lentils). - 1 medium onion, skinned and finely sliced - 1\2 inch piece ginger, peel and cut into small sticks - 3\4 cup oil
1. Add yogurt to the meat and mix well. Add garlic and ginger paste to the meat. Add all the whole and ground spices including salt. Stir well to coat the meat and mix all the spices. Cover and leave to marinate for about 4 hours. 2. While the meat is marinating, thaw the frozen spinach if used, or thoroughly wash and finely chopped the spinach. 3. Put the marinated meat in a heavy based saucepan. Cook over low heat for about 25 minutes, stirring occasionally,until all the moisture has evaporated and the meat half cooked. 4. Wash the dal in a few changes of water, until the water runs clear.Then leave it to soak for about 25-30 minutes. 5. Add oil to the meat, stir fry for few minutes or until the oil start to separate. Add the spinach, and drained dal to the meat. Mix well, then pour in enough water to cover the dal by 1 inch. Cover with a tight fitting lid, reduce the heat, and leave to cook for about 25 minutes or until the dal is tender. At this stage spinach and lentil should be well blended and creamy, (thicker than soup). 5. In a small frying pan, heat the remaining oil,add the finely sliced onion and stick of ginger. Stirring constantly, fry to a rich golden color. Transfer the spinach to a serving dish, Then pour the fried onion and ginger on the top and serve at once. 6. Serve with Chapati.
Ingredients 1/2 pound Chickpea flour 1 teaspoon salt 1 teaspoon red chili powder 1 teaspoon coriander seed powder 1/4 teaspoon baking soda 1/2 teaspoon black pepper 1 medium egg, beaten 1 medium onion - chopped fine 1 large potato -- 1/4" cubes oil for deep frying water, enough to make paste Optional Ingredients - Spinach, eggplant, cabbage, fresh chilies
Directions Mix all dry ingredients in a bowl and add enough water to make a paste. Mix well. Take spoonful at a time from the bowl of paste and deep fry it in hot oil til golden brown. Serve with dipping sauces