- Aab Gosht
Mutton ½ kg
Tomatoes blended 3
Green chilies ground 8
Onion chopped 1 cup
Water ½ cup
Oil ½ cup
White cumin ground 1 tsp
Ginger garlic paste 1 tbsp
Mixed Whole spices 1 tbsp
Turmeric ½ tsp
Coconut milk powder 3 tbsp
Gram lentil (boiled) 4 tbsp
Salt 1 ½ tsp
Chili powder 1 ½ tsp
Method
heat ½ cup oil, fry 1 cup chopped onion till light golden, add in 1 tbsp ginger garlic paste with ½ kg mutton, also add in 8 ground green chilies, 1 tsp cumin powder, 1 ½ tsp salt, ½ tsp turmeric, 1 tbsp whole spices, 1 ½ tsp chili powder and 3 blended tomatoes, fry well, cover and cook for 10 minutes then add 1 cup water, again cover and cook for 10 minutes, then add 3 tbsp coconut milk powder mixed with ½ a cup water, cover and cook till mutton tender, lastly add 4 tbsp boiled gram lentil and simmer till oil comes on top. Garnish with green chilies and coriander leaves.
- National Qeema Hara Masala
Mince ½ kg
Onion finely chopped 1 cup heaped
Tomatoes blended 2
Oil ½ cup
Green chilies ground 10
Coriander leaves ground 4 tbsp
Ginger garlic paste 1 tbsp
Dry fenugreek leaves 1 tbsp
Yogurt 2 tbsp
Green chilies 6 whole
Coriander leaves chopped 2 tbsp
National Chicken Hara Masala 1 packet
Method
Marinate ½ kg mince with 10 ground green chilies, 4 tbsp ground coriander leaves and 1 tbsp ginger garlic paste for 1 hour, heat ½ cup oil, fry 1 cup chopped onion till transparent, add marinated mince with 1 packet National Chicken Hara Masala and 2 blended tomatoes, cover and cook till mince tender, lastly add 2 tbsp yogurt, 1 tbsp dry fenugreek leaves, 6 whole green chilies and 2 tbsp chopped coriander leaves, fry well and remove.
- Galawati Pasanday
Beef strips ½ kg
Yogurt ½ cup
Oil ¼ cup
Coriander powder 1 tsp
Chili powder 1 tsp
Crushed red pepper 1 tsp
Salt 1 tsp
Raw papaya paste 1 tbsp
Ginger garlic paste 1 tbsp
All spice ½ tsp
Gram flour roasted 2 tbsp
Onion brown and ground 2 tbsp
Method
Marinate ½ kg beef strips with 1 tbsp raw papaya paste, 1 tsp salt, 2 tbsp gram flour, 2 tbsp brown onion ground, ½ tsp all spice, ½ cup yogurt, 1 tbsp ginger garlic paste, 1 tsp coriander powder, 1 tsp chili powder and 1 tsp crushed red pepper for 1 hour, now in pan put a burning coal with marinated strips, drop some oil on coal and cover for 1 minute. Heat ¼ cup oil in a pan, add your marinated strips, cook over low flame for 20 minutes till tender and dry, fry well and remove. Garnish with onion rings, green chilies and mint leaves.
- Mutton Paaye
Mutton trotters 6
Tomatoes blended and sieved 2
Yogurt ½ cup
Brown onion ½ cup
Oil ½ cup
Whole spices 1 tbsp
Salt 2 tsp
Ginger garlic paste 3 tsp
Coriander powder 3 tsp
All spice ½ tsp
Turmeric ½ tsp
Ginger slice 2 tbsp
Coriander leaves ground 2 tbsp
Green chilies chopped 2
Chili powder 2 ½ tsp
Method
Boil 6 mutton trotters with 1 tbsp whole spices, ½ tsp turmeric, 1 tsp salt and 8 cups of water till tender. Remove and keep aside, heat ½ cup oil in a pan, add 3 tsp ginger garlic paste, 2 tsp salt, 2 ½ tsp chili powder, 3 tsp coriander powder, 2 blended tomatoes, ½ cup beaten yogurt, ½ cup brown ground onion and fry well. Then add boiled trotters and fry well with the Masala. Add remaining stock and cook till gravy thickens. Lastly add ½ tsp all spice powder, garnish with ginger slice, coriander leaves, green chilies, and lemon. Serve with Naan.
- Galawat Kay Kabab
Mince ½ kg
Egg 1
Red chili whole 15
Ghee ½ cup
Poppy seeds 1 tsp
White cumin seeds 1 tsp
Ginger garlic paste 1 tbsp
All spice 1 tbsp leveled
Raw papaya paste 1 tbsp
Coriander leaves chopped 2 tbsp
Roasted gram 2 tbsp
Coriander seeds whole 2 tbsp
Yogurt 3 tbsp
Onion brown and ground 3 tbsp
Salt 1 ½ tsp
Method
Heat 2 tbsp oil, fry 15 whole red chili, 2 tbsp coriander seeds, 1 tsp poppy seeds and 1 tsp white cumin seeds, remove cool and grind finely, keep aside, marinate ½ kg mince with 1 tbsp raw papaya, 1 tbsp ginger garlic paste and 1 ½ tsp salt for 1 hour. Now mix in the mince all the fried and ground Masala with 2 tbsp roasted and ground gram, also add in 1 beaten egg, 3 tbsp yogurt, 2 tbsp chopped coriander leaves, mix well, slightly wet your hands and make round kababs, put in a greased pan with ½ cup of ghee and cook for 15 minutes on low flame. Serve garnish with onion rings, lemon slices and mint leaves.
- Handi Palak Maithi Gosht
Mutton ½ kg
Spinach finely chopped 3 cups
Dry fenugreek leaves 2 tbsp
Chopped onion 2
Garlic paste 1 tbsp heaped
Chili powder 2 tsp
Salt 1 tsp leveled
Oil ½ cup
Yogurt ½ cup
Fresh cream ¼ cup
Method
Mix ½ kg mutton, 2 chopped onion, 1 tbsp garlic paste, 2 tsp chili powder, 1 tsp salt, 1 cup water, let it simmer until meat is tender, then add ½ cup oil and fry mixture till oil comes on top, add in 3 cups finely chopped spinach, cook on medium flame until spinach is well mixed. Now add 2 tbsp dry fenugreek leaves, lastly add ½ cup yogurt and ¼ cup cream, cook till mixture thicken.
- Mixed Grill With Mashed Potatoes
Ingredients:
Mutton Chops 250g
Kidneys 2 cut in to 8 pieces
Liver 8 oz, cut into cubes
Chicken 4 pieces
Onion 3 tbsp, chopped
Ginger Garlic paste 1 ½ tsp
Mustard powder 1 tsp
Flour 1 tsp, mixed with ½ cup water
Black pepper ¾ tsp, crushed
Salt 1 tsp
Vinegar 1 tbsp
Worcester sauce 1 tbsp
Oil ¼ cup
Method:
1. Heat oil, add chopped onion fry till light golden.
2. Add ginger garlic paste sauté 2 minutes.
3. Add chops & kidneys, with salt, pepper, mustard, vinegar & Worcester sauce.
4. Fry well, add ½ cup water, cover & leave it for 15 minutes.
5. Add in chicken & liver cover & leave for another 15 minutes till all done & oil comes on top.
6. Then add in it ½ cup water mixed with 1 tsp flour & cook till nice sauce is formed.
7. Remove in a platter & serve garnished with mashed potatoes & finely chopped parsley.
Mashed potatoes:
1. Potatoes 2 peeled, boiled & mashed.
2. Add to it salt black pepper ½ tsp each, Butter 2 tbsp & milk ¼ cup.
3. Mix well & use.
- Crockits
Ingredients:
Mince ½ kg
Onion 1 chopped
Tomato paste 3 tbsp
Ginger Garlic paste 1 tbsp
Green chilies 3 chopped
Coriander leaves 2 tbsp, chopped
Egg 1 or 2
Bread slices 4, removes crust & soaked in water
Bread crumbs as required
All spice powder ½ tsp
Black pepper powder 1 tsp
Salt 1 tsp
Oil 2 tbsp
Method:
1. Heat oil, fry onion, transparent.
2. Add ginger garlic paste with mince, salt, pepper & tomato paste.
3. Fry well & remove when mince dry.
4. Soak slices in water, squeeze out water & add to the mince.
5. Lastly add finely chopped greens, all spice & egg.
6. Mix all very well make oblong crockets shape.
7. Roll in crumbs & fry.
- Mince kabab masala
Ingredients:
Mince Meat ½ kg
Ginger Garlic paste 1 tbsp
Gram flour 1 tbsp, heaped
Bread 1 slice, soaked in water & squeezed
All spice powder ¾ tsp
Chilly powder 1 tsp
Salt ¾ tsp
For masala:
Onion 3 sliced
Tomato 3 sliced
Green chilies 3 chopped
Coriander leaves chopped
Ginger Garlic paste 1 tsp
All spice powder ¾ tsp
Chilly powder 1 tsp
Salt ¾ tsp
Oil ½ cup
Method:
1. Drain out excess water from the mince with the help of strainer and add ginger garlic paste, chili powder, salt, all spice, pour gram flour & bread, mix well & make into oval shaped kababs.
2. In a pan Heat oil, fry sliced onion for 5 min until soft, add spices and tomatoes & fry well, now add kababs, and cover with the pan lid & cook it on low flame till oil is separated come on top.
3. Sprinkle with chopped coriander.
- Ghutwa Kabab
Mince 250 gm
Bread 1 sliced
Onion ground 1
Onion chopped 1 large
Green chilies chopped 4
All spice 1 tsp heaped
Crushed red pepper 1 tsp heaped
Salt 1 tsp
Ginger garlic paste 1 tbsp
Roasted & crushed coriander 1 tbsp
Nutmeg ground ¼ tsp
Mace ground ¼ tsp
Gram flour roasted 2 tbsp heaped
Coriander leaves chopped 3 tbsp
Raw papaya paste 1 ½ tbsp
Onion rings for garnishing
Method
Marinate 250 gm mince with 1 ground onion, 1 ½ tbsp raw papaya paste, bread slice, 1 tbsp ginger garlic paste, 2 tbsp roasted gram flour, 1 tsp all spice, 1 tsp salt, ¼ tsp of each ground mace and nutmeg, 1 tsp crushed red pepper, 1 tbsp crushed and roasted coriander, mix all well and leave it for 1 hour, heat ¼ cup oil in a pan, fry 1 large chopped onion till light golden, add in marinated mince and fry for 15 minutes till its color turn to brown, garnish with 4 chopped green chilies, 3 tbsp chopped coriander leaves and onion rings. Serve hot.
- Dum ka Gosht
Mutton ½ kg
Yogurt 1 cup
Onion sliced 1
Spring onion chopped 1
Oil ½ cup
Coriander powder 1 tsp heaped
Chili powder 1 tsp heaped
Ginger garlic paste 1 tsp heaped
White cumin whole 1 tsp
Raw Papaya ground 1 tbsp
Desiccated coconut 1 tbsp
Almonds ground 1 tbsp
Mint leaves chopped 1 tbsp
All spice ½ tsp
Nutmeg ground ¼ tsp
Turmeric ¼ tsp
Coriander leaves chopped 2 tbsp
Lemon juice 2 tbsp
Method
Beat 1 cup yogurt and mix with 1 tbsp raw papaya paste, ½ tsp all spice powder, 1 tsp coriander powder, 1 tsp chili powder, 2 tbsp lemon juice, 1 tbsp ground almonds, 1 tbsp desiccated coconut, ¼ tsp ground nutmeg, 1 tsp ginger garlic paste and ¼ tsp turmeric. Now marinate ½ kg meat with this mixture and keep aside for 2 hours, heat ½ cup oil, fry 1 sliced onion till light golden, add in marinated meat mixture, cover and cook till soft, when oil floats on top, put a burning coal in pan, drop some oil on coal, cover for 1 minute. Now garnish with 2 tbsp chopped coriander leaves, 1 tbsp chopped mint leaves and chopped spring onions. Serve hot with Roti.
- Safaid Kofty with National White Qorma Masala
Mince ½ kg
Onion ground 1 large
Egg 1
Bread 1 slice
Green chilies ground 6
Milk ¼ cup
Salt 1 tsp
All spice 1 tsp
Poppy seeds ground 1 tbsp
Nutmeg ground ¼ tsp
Green cardamom ground ½ tsp
Ginger garlic paste 2 tsp
Ghee 2 tsp
Ingredients for Gravy
National White Qorma Masala 1 packet
Onion ground 1
Yogurt 1 cup
Fresh cream ½ cup
Flour 1 tsp
Ginger garlic paste 1 tsp heaped
Saffron ¼ tsp
Milk 2 tbsp
Method for Kofta
Soak 1 bread slice in ¼ cup of milk. Mix ½ kg mince with 2 tsp ginger garlic paste, 1 tsp salt, 1 tsp all spice, 1 large ground onion, 6 ground green chilies, 1 tbsp ground poppy seeds, ¼ tsp ground nutmeg and ½ tsp green cardamom powder, mix very well, then add in 2 tsp ghee, 1 soaked bead slice and 1 beaten egg, mix all well, make into small round balls and keep aside.
Method for Gravy
Soak ¼ tsp saffron in 2 tbsp of lukewarm milk, Mix together ½ cup cream, 1 cup yogurt and 1 tsp flour, heat oil fry 1 ground onion with 1 tsp ginger garlic paste. Add 1 packet National White Qorma Masala and fry well, add in cream and yogurt mixture, stirring continuously, add mince balls, cover and simmer for 10 minutes till koftas are firm, lastly add saffron milk mixture, serve with paratha.
- National Haryali Seekh Kabab
Mince 250 gm
Green chilies ground 8
National Seekh Kabab Masala ½ packet
Ginger garlic paste 1 tbsp
Coriander leaves ground 2 tbsp
Mint leaves ground 2 tbsp
Onion ground 2 tbsp
Method
In a bowl mix together 250 gm mince, 8 ground green chilies, ½ packet of National Seekh Kabab Masala, 1 tbsp ginger garlic paste, 2 tbsp ground coriander leaves, 2 tbsp ground mint leaves and 2 tbsp ground onion. Shape into seekh kababs and pan fry, in the same pan lower a piece of burning coal, drop oil onto the coal and cover for 1 minute. Garnish with onion rings and serve
- National Chapli Kabab
Mince 500 gm
Onion chopped 1
Tomato chopped 1
Green chilies chopped 2
Ginger garlic paste 2 tbsp
Egg 1
Oil for fry
National Chapli kabab Masala 1 packet
Method
In a bowl mix together 500 gm mince, 1chopped onion, 1 chopped tomato, 2chopped green chilies, 2 tbsp ginger garlic paste, 1 egg and 1 packet of National Chapli kabab Masala. Make small Pattie and fry with oil as required.
- Beef Chili Fried Rice
Rice (soaked for 20 minutes) ½ kg
Oil ¼ cup
All spice ½ tsp
Salt 1 tsp
Anise star 1
For Filling
Under cut thinly sliced ½ kg
Salt 1 tsp
Black pepper 1 tsp
Crushed red pepper 1 tsp
Soya sauce 2 tbsp
Corn flour 5 tbsp heaped
Egg 1
Onion cut into medium cubes 1 large
Capsicum cut into medium cubes 1
Macaroni boiled 1 cup
Green chilies cut into halves and fried 8
Garlic chopped and deep fried 4 tbsp
Ingredients for sauce
Water 1 ½ cup
Soya sauce ¼ cup
Salt ¼ tsp
Crushed red pepper 1 tsp
Vinegar 1 tbsp
Sugar 1 tsp
Corn flour 1 tbsp
Water ¼ cup
Method
Marinate ½ kg thinly sliced undercut with 1 tsp salt, 1 tsp black pepper, 1 tsp crushed red pepper, 2 tbsp soya sauce, 5 tbsp corn flour and 1 egg. Mix well deep fry for 10 minutes till brown, remove and keep aside.
Method for sauce
Heat 1 ½ cup water add ¼ cup soya sauce, ¼ tsp salt, 1 tsp crushed red pepper, 1 tbsp vinegar, 1 tsp sugar, when boiling thicken sauce with 1 tbsp corn flour paste, add in it 1 capsicum cubes and 1 onion also add in 1 cup boiled macaroni mix all well and remove.
To serve
Remove ½ kg rice in platter topped with 2 tbsp sauce, roasted undercut, topped with 8 fried chilies and 4 tbsp garlic, serve immediately.
- Resha Kabab
Beef boneless ½ kg
Onion 1 sliced
Green chilies chopped 4
Water 2 cups
Yogurt ½ cup
Salt 1 tsp
All spice 1 tsp
Chili powder 1 tsp
Turmeric ½ tsp
Ginger garlic paste 2 tbsp
Lemon juice 2 tbsp
Coriander leaves 2 tbsp
Brown onion 2 tbsp
Method
Boil ½ kg boneless meat with 2 cups of water, 1 tsp salt, 2 tbsp ginger garlic, 1 tsp chili powder, ½ cup yogurt, 1 tsp all spice, ½ tsp turmeric and 1 sliced onion, cook on low flame till beef tender and water dries, now shred the meat, in another pan heat ¼ cup oil, add shredded meat with 2 tbsp of lemon juice, chopped green chilies 4, 2 tbsp coriander leaves, brown onion 2 tbsp, put a burning coal in pan, drop some oil and cover for 1 minutes. Serve with puri.
- Hot n Spicy Nahari
Bong ka gosht 1 kg
Nalli 1 optional
Ginger garlic 1 ½ tbsp
Ghee 2 cups
Prepared nihari masala 4 tbsp
Wheat flour 1 cup
Flour ½ cup
Chili powder 3 tbsp
Salt 2 tsp heaped
Water 10-12 cups
Ingredients for nihari masala
Cinnamon sticks ½ cup of 1 inch each
Bari illaichi 25
Choti illaichi 40
Cloves ¼ cup
Mace ¼ cup
Black pepper ½ cup
Fennel seeds ½ cup
Grinded katchri ¼ cup
Kaskas ¼ cup
Chili powder ¼ cup
Saunt grinded ¼ cup
Method for nihari masala
Grind altogether finely. Put in an airtight bottle and use accordingly.
Method
Heat 2 cups ghee. Fry 1 ½ tbsp ginger garlic paste; add in 1 kg meat pieces along with 3 tbsp chili powder, 2 tsp salt and 4 tbsp prepared nihari masala. Bhuno well by sprinkle little water. Add in nalli and 10 to 12 cups of hot water. Add to the meat stirring continuously. Cover and again let it cook on very low flame for at least 2-3 hours. Serve with finely sliced ginger, chopped green chilies, lemon, coriander leaves and nan.
- Gular Kabab Masala
Mince ½ kg
Onion chopped 1
Water 2 cups
Red chili crushed 1 tsp
White cumin seeds 1 tsp
Ginger garlic paste 1 tsp
All spice 1 tsp
Salt 1 tsp
Gram lentils 5 tbsp
Ingredients for Masala
Yogurt ½ cup
Oil ½ cup
Ginger garlic paste 1 tsp
Salt 1 tsp
Turmeric ½ tsp
All spice ½ tsp
Chili powder 2 tsp
Coriander powder 2 tsp
Chopped coriander leaves 2 tbsp
Onion brown and ground 4 tbsp
Ingredients for Stuffing
Kachumar ½ cup
Raisin 2 tbsp
Method
Boil ½ kg mince with 5 tbsp gram lentils, 2 cups Water , 1 tsp crushed Red chili, 1 tsp White cumin seeds, 1 tsp Ginger garlic paste , 1 chopped Onion , 1 tsp Salt, 1 tsp All spice and grind finely, mix in it 1 egg and 2 tbsp yogurt, make round balls filled with stuffing, deep fry balls and keep aside.
Method for Gravy
Heat ½ cup oil in a pan, add ½ tsp all spices, 1 tsp ginger garlic paste, 2 tsp chili powder, ½ tsp turmeric, 1 tsp alt, 2 tsp coriander powder, 4 tbsp brown onion, ½ cup yogurt and fry well, then add 2 cups water, cook over low flame till gravy thickens, now add fried kababs, lastly sprinkle ½ tsp all spice powder, chopped onion and green chilies.
- White Roast
Mutton meat ½ kg
Onion chopped 2
Boiled eggs 2
Tomatoes cut into halves 2 small
Water 3 cups
Oil ½ cup
Yogurt 1 ½ cups
Green chilies grinded 1 tsp
Coriander powder 1 tsp
Ginger garlic paste 1 tbsp
Coriander leaves 2 tbsp
National White Qorma Masala 2 tbsp
Salt 1 ½ tsp
Method
Boil ½ kg meat with 1 ½ tsp salt, 1 tsp coriander powder, 2 chopped onion, 1 tbsp ginger garlic paste, 2 tbsp National White Qorma Masala, 1 tsp green chilies grinded and 3 cups water, cook till mutton tender, then add ½ cup oil, fry well adding 1 ½ cups beaten yogurt, cook till gravy thickens, lastly add boiled eggs, 2 tomatoes, 2 tbsp chopped coriander leaves, serve with Naan.
- National Haleem
Meat boneless 750 gm
National Haleem Masala 1 packet
Wheat 1 cup
Onion chopped 3 medium
Oil / Ghee 1-1/4 cup
Garlic paste 1 tbsp
Ginger paste 1 tbsp
Oats 4 tbsp
Gram lentil 4 tbsp
Split black gram 3 tbsp
Red lentil 3 tbsp
Split green lentil 3 tbsp
Method
Wash 4 tbsp Oats, 4 tbsp Gram lentil, 3 tbsp Split black gram, 3 tbsp Red lentil, 3 tbsp Split green lentil, 1 cup Wheat and soak overnight. Drain and cook with 10 glasses of fresh water till all tender. Now blend his mixture well. in a pan, heat 1-1/4 cup Oil or Ghee. Add 3 chopped Onion and fry well till its color turn to golden brown. Take out half of the oil and friend onion. Keep aside. Now in remaining oil add 750 gm boneless Meat, 1 tbsp Garlic paste and 1 tbsp Ginger paste. Fry well. Now add 1 packet National Haleem Masala and fry for 5 minutes. Add 5 glasses of water, cover and cook for 1 to 1 ½ hours. Now mash the meat till it is well shredded. Add in blended wheat and lentils mixture. Cook for more 30 minutes. Pour the remaining oil on top. Serve with National Chaat Masala, fried onion, ginger juliennes, chopped coriander leaves, mint leaves and lemon.
- Hoagie burger
Beef mince ½ kg
Salt ¾ tsp
Black pepper ¾ tsp
Garlic paste ¾ tsp
Mustard paste ½ tsp
Thyme powder ¼ tsp
Oregano powder ¼ tsp
Egg 1
Bread 1 slice soaked in ¼ cup milk and squeezed
Onion 1 cut into half and thinly sliced
Cream cheese to spread
Hot dog buns 4
Lettuce leaves as required
Mustard paste to spread as required
Mayonnaise 2 tbsp heaped mixed with 3 tbsp vinegar
Mushroom sliced 4
Cheddar cheese as required
Method
Marinate mince with ¾ tsp Salt, ¾ tsp Black pepper, ¾ tsp Garlic paste, ½ tsp Mustard paste, ¼ tsp Thyme powder, ¼ tsp Oregano powder, 1 Egg, 1 Bread slice soaked in ¼ cup milk and squeezed and leaves it for 30 minutes, shape into oval shape patties and grill for 10 minutes. Grill onion slices in 2 tbsp oil add mushrooms sliced with 2 tbsp cheddar cheese, heat buns spread with cream cheese, lettuce, topped with grilled oval Patti topped with onion and mushrooms mixture then spread with mustard and then mayonnaise and covered with half bun. Serve with fries.
- Handi Kabab
Mince ½ kg
Salt 1 tsp
Chili powder 1 tsp
All spice 1 ½ tsp
Onion chopped 4 tbsp
Green chilies chopped 4
Pomegranate seeds chopped 1 tbsp
Coriander crushed 1 tbsp
Wheat flour ½ cup
Ingredients for gravy
Onion 1 cup chopped
Tomatoes 1 cup chopped
Salt ½ tsp
White cumin ½ tsp
Oil ¼ cup
Method
Mix ½ kg mince, 1 tsp salt, 1 tsp chili powder, 1 ½ tsp all spice, 4 tbsp finely chopped onion, 1 tbsp Pomegranate seeds, 1 tbsp crushed coriander and ½ cup wheat flour, knead very well till well mixed, make into kababs and keep aside, heat ¼ cup oil in an earthenware pot, add 1 cup chopped onion, 1 cup tomatoes and ½ tsp white cumin, fry well. Now add kababs and fry on slow flame for 10 minutes. Garnish with chopped coriander leaves and serve.
- Chana Daal Gosht
Mutton ½ kg
Gram lentils 1 cup
Onion 2 grinded
Tomatoes 2 blended
Green chilies 4
Yogurt ½ cup
Oil ½ cup
Sugar 1 tsp
All spice 1 tsp
Turmeric ½ tsp
Chili powder 2 tsp
Ginger garlic paste 2 tsp
Coriander leaves chopped 4 tbsp
Salt 1 ½ tsp
Method
Soak 1 cup gram lentils in 1 cup water for 2 hours. Now cook till soft but not mushy, keep aside, heat ½ cup oil, fry ½ kg mutton till light golden, add 2 tsp ginger garlic paste, ½ tsp turmeric, 2 tsp chili powder, 1 tsp all spice, 2 ground onion and 2 blended tomatoes mixture, fry till oil separates, add 1 ½ tsp salt, 1 tsp sugar and ½ cup yogurt, fry well, add 2 cups water and cook till meat tender, now add boiled lentils and simmer till done, garnish with 4 tbsp chopped coriander leaves and 4 green chilies, serve with Paratha.
- Kabab Roll
Undercut ½ kg thinly sliced
National tikka boti masala 1 tbsp heaped
Green chilies grinded 1 tsp
Ginger garlic paste 1 tsp
Salt ½ tsp
Turmeric ¼ tsp
All spice ½ tsp
Raw papaya 1 tsp heaped grinded
Yogurt 2 tbsp
Ingredients for paratha
Flour 2 cups
Wheat flour 1 cup
Salt ¼ tsp
Ingredients for chatni
Tamarind juice 1 cup
Salt ¼ tsp
Chili powder 1 tsp
Roasted cumin powder 1 tsp
Sugar 1 tsp
Garlic paste ½ tsp
Onion 1 finely sliced
Mint leaves as required
Method for paratha
Sieve together both the flour 2 cups with salt ¼ tsp , knead with water into a medium dough apply little ghee on top, leave it aside cover for 1 hour then make into parathas and shallow fry on tawa. Keep warm until required.
Method for chatni
Mix together 1 cup tamarind pulp, ¼ tsp salt, 1 tsp chili powder, ½ tsp garlic paste 1 tsp crushed cumin, 1 tsp sugar and use accordingly.
Method for beef
Marinate ½ kg undercut with 1 tbsp heaped National tikka boti masala, 1 tsp Green chilies grinded, 1 tsp Ginger garlic paste, ½ tsp Salt, ¼ tsp Turmeric, ½ tsp All spice, 1 tsp Raw papaya grinded heaped, 2 tbsp Yogurt for 2 hours, heat 2 tbsp oil add marinated beef, cover and cook till tender about 15 minutes.
- Achaar Gosht
Beef ½ kg boneless
Yogurt ½ kg
Tomato puree ½ cup
Ginger garlic paste 1 tbsp
Salt 1 tsp
Chili powder 2 tsp
Green chilies whole 200 gm
Onion seeds 1 tbsp
Fennel seeds 1 tbsp
Oil ½ cup
Method
Marinate ½ kg beef cubes with 1 tbsp ginger garlic paste, 2 tsp chili powder, 1 tsp salt and ½ kg yogurt for 2 hours, heat oil add meat cook over low heat add 2 cups of water, cover and cook till meat tender, now add ½ cup tomato puree with 200 gm stuffed green chilies, cover and cook on very low flame till meat and chilies tender. Grind together coarsely 1 tbsp onion seeds and 1 tbsp fennel seeds mix in ½ tsp salt slit green chilies from one side length wise, remove seeds, stuff chilies with grinded fennel seeds and fennel seeds mixture.
- Piazi Maghaz
Mutton brain 3
Onion 2 large sliced
Tomatoes 4 sliced
Green chilies chopped 4
Oil ½ cup
All spice ½ tsp
Turmeric ¼ tsp
Coriander leaves chopped 2 tbsp
Ginger garlic paste 1 ½ tsp
Chili powder 1 ½ tsp
Salt 1 ½ tsp
Method
Heat ½ cup oil in pan, add 2 sliced onion and fry till transparent. Now add 4 sliced tomatoes with 1½ tsp ginger garlic paste, 1½ tsp salt, 1½ tsp chili powder and ¼ tsp turmeric, fry well, add 3 brains and cook for 10 minutes, lastly add ½ tsp all spice powder, 4 chopped green chilies and 2 tbsp chopped coriander leaves.
- Rustam Karahi
Mutton (small pieces) ½ kg
Onion chopped 1
Tomatoes chopped 5
Whole green chilies 6
Oil ½ cup
All spice 1 tsp
Ginger garlic paste 1 tbsp
Chili powder 1 tbsp
Crushed red pepper 1 tbsp
White pepper ½ tsp
Turmeric ¼ tsp
Coriander leaves chopped 4 tbsp
Salt 1 ½ tsp
Method
Boil ½ kg mutton with 4 cups of water till ¾ done and 1 cup stock remains, heat ½ cup oil in a wok, fry 1 chopped onion, add 1 tbsp ginger garlic paste, 1 ½ tsp salt, 1 tbsp chili powder, 1 tbsp crushed red pepper, ¼ tsp turmeric, ½ tsp white pepper and 5 chopped tomatoes, fry well. Add boiled mutton, cover and cook till mutton tender and oil comes on top, lastly add 4 tbsp chopped coriander leaves, 6 whole green chilies, 1 tsp all spice powder and simmer for 10 minutes.
- Karahi Pasandy
Undercut Strips ½ kg
Cinnamon 1 stick
Green cardamom 2
Green chilies chopped 4
Black pepper 6
Yogurt ½ cup
Oil ½ cup
Dry fenugreek leaves 1 tsp
Almonds ground 1 tbsp
Chili powder 2 tsp
All spice ½ tsp
Black cumin ½ tsp
Ginger garlic paste 2 tbsp
Coriander leaves chopped 2 tbsp
Fresh cream 3 tbsp
Onion ground 4 tbsp
Salt 1 ½ tsp
Method
Marinate undercut Strips with ½ cup Yogurt, ½ tsp Black cumin, 2 Green cardamom, 6 Black pepper, ½ tsp All spice, Cinnamon 1 stick, 1 tbsp Ground almonds, 2 tbsp Ginger garlic paste, 2 tsp Chili powder, 1 ½ tsp Salt, 4 tbsp ground Onion, heat ½ cup oil in a wok, add marinated undercut strips, cook over low flame for 20 minutes until gravy thicken and undercut strips are tender, lastly add 4 chopped green chilies, 2 tbsp chopped coriander leaves, 1 tsp Dry fenugreek leaves and 3 tbsp cream, cook for 5 minutes, garnish with coriander leaves and serve.
- Chops Tikka Masala
Mutton chops ½ kg
Onion (ground) 1
Tomatoes (blended) 3
Oil ½ cup
Yogurt ½ cup
Ginger garlic paste 1 tsp heaped
Green chilies (ground) 1 tsp
Dry fenugreek leaves 1 tsp
National Tikka Boti Masala 2 tbsp heaped
Cream 2 tbsp
Method
Marinate chops with 1 tsp ginger garlic paste, ½ cup yogurt and 2 tbsp National Tikka Masala for 1 hour. Heat ½ cup oil, add 1 ground onion paste and fry till golden. Add marinated chops with 3 blended tomatoes, 1 tsp ground green chilies and cook over low flame till chops tender and thick gravy left. Lastly add 2 tbsp cream. Garnish with chopped coriander and serve with paratha.
- Dum Pukht Chops
Mutton chops ½ kg
Oil ¼ cup
Black pepper coarsely ground 1 tsp
Meat tenderizer 1 tsp
Salt 1 tsp
Ginger garlic paste 1 tbsp
Lemon juice 1 tbsp
Soya sauce 2 tbsp
Method
Marinate ½ kg mutton chops with 1 tsp Salt, 1 tbsp Ginger garlic paste, 1 tbsp Lemon juice, 2 tbsp Soya sauce, 1 tsp coarsely ground Black pepper and 1 tsp meat tenderizer For 1 hour, heat ¼ cup oil in a pan, add marinated chops and cook over very low flame with ½ cup water till tender, serve with boiled vegetables and French fries.
- Chops Beliraam
Chops ½ kg
Cinnamon 1 stick
Onion brown 2 sliced
Green cardamom 4
Cloves 4
Yogurt 1 cup
Oil ½ cup
Garlic chopped 1 tbsp
Coriander crushed 1 tbsp
Crushed red pepper 2 tsp
Ginger chopped 2 tbsp
Salt 1 ½ tsp
Coriander leaves for garnishing
Method
Marinate chops with Yogurt 1 cup, 2 sliced brown Onion, 2 tbsp chopped Ginger, 1 tbsp chopped Garlic, 4 Green cardamoms, 4 Cloves, 1 Cinnamon stick, 1 ½ tsp Salt, 2 tsp Crushed red pepper and 1 tbsp crushed Coriander for 2 hours. Heat ½ cup oil, add marinated chops, cover and cook for 30 minutes over low flame, when chops tender fry well, garnish with coriander leaves and serve.
- Peshawari Karahi Gosht
Mutton ½ kg
Onion (large sliced) 1
Green chilies chopped 6
Oil ½ cup
Tomatoes chopped 250 gm
Coriander powder 1 tsp heaped
Salt 1 tsp
Ginger garlic paste 1 tbsp heaped
Chili powder 2 tsp heaped
Turmeric ¼ tsp
Black cumin seeds ¼ tsp
Black pepper ½ tsp
All spice ½ tsp
Coriander leaves 2 tbsp
Yogurt 2 tbsp
Method
in a wok put ½ cup oil, ½ kg meat, 250 gm chopped tomatoes, 1 tsp salt, 2 tsp chili powder, 1 tbsp ginger garlic paste, 1 chopped onion and cook on medium heat till meat nearly tender. Then add 1 tsp coriander powder, ¼ tsp turmeric, ½ tsp black pepper powder, ¼ tsp black cumin seeds, ½ tsp all spice and cook for 10 minutes, now add 2 tbsp yogurt, 6 chopped green chilies and fry well. Lastly add 2 tbsp chopped coriander leaves.
- National Paaya
Beef trotters 1
Onion ground 2
Oil 1 cup
National Paaya Masala 1 packet
Garlic paste 1 tbsp
Ginger paste 1 tbsp
Green coriander leaves for garnishing
Method
In a pan, put together 8 glasses of water, beef trotters, 2 tbsp National Paaya Masala, 1 tbsp ginger and 1 tbsp garlic paste. Cover and cook over low flame for 4 to 6 hours till tender. Now in another pan, heat 1 cup oil, add 2 ground onions and remaining packet of National Paaya Masala. Fry well till the oil comes on top. Add this fried Masala to the Paaya mixture and cook for 15 to 20 minutes over low flame. Sprinkle some National Paaya Masala on top, garnish with coriander leaves and serve with Naan.
- Mutton Kunna
Mutton 1 kg
Onion chopped 1 large
Ghee 1 cup
Wheat flour ½ cup
Water ¼ cup
Ginger garlic paste 1 tbsp
Turmeric ¼ tsp
Black cumin ¾ tsp
Chili powder 3 tsp heaped
Coriander powder 1 ½ tsp
Salt 1 ½ tsp heaped
Method
In an earthen pot put 1 tbsp ginger garlic paste mixed with ½ cup water, 1 cup ghee, 1 kg mutton, 3 tsp chili powder, 1 ½ tsp coriander powder, 1 ½ tsp salt, ¼ tsp turmeric and 1 chopped onion, cover and cook for 20 minutes, fry well, now add 4 cups water cover and cook till meat tender, add ½ cup wheat flour and 1 cup water paste, stirring well, lastly add crushed ¾ tsp black cumin, cover and cook till ghee comes on top.
- Liver Karahi Masala
Liver ½ kg
Tomato chopped 1
Green chilies 10 small ones
Ginger garlic paste 1 tsp
Dry fenugreek leaves 1 tsp
Coriander powder 1 tsp
Roasted white cumin crushed 1 tsp
Salt 1 tsp
Ginger Juliennes 1 tbsp
All spice ½ tsp
Chili powder 2 tsp
Coriander leaves chopped 2 tbsp
Yogurt 2 tbsp
Oil ¼ cup
Method
In a wok add ½ cup water, mix with 1 tsp ginger garlic paste, add 1 chopped tomato and 2 tsp chili powder, fry for 10 minutes till tomatoes tender, add ½ kg liver, ¼ cup oil, 10 whole small green chilies, ½ tsp all spice, 1 tsp roasted white cumin seeds, 1 tsp dry fenugreek leaves, 1 tsp salt and 1 tsp coriander powder, fry well till oil comes on top.
- Dam ka Qeema
Beef mince 1 kg
White cumin (roasted and crushed) 4 tsp
All spice 1 and ½ tsp
Crushed brown onion ½ cup
Ginger garlic 2 tbsp
Chili powder 4 tsp
Raw papaya 5 tbsp
Salt 2 tsp
Coriander leaves (chopped) as required
Green chili chopped as required
Ginger Julienne 2 tbsp
Fresh lemon 2
Coal for dam
Ghee 1 cup
Method
Marinate beef mince with ginger garlic, chili powder, papaya, salt, all spice, cumin, for four hours. Then keep in fridge over night. Just before cooking give dam of coal mix in ghee, cook on low flame for 30 minutes. Serve with lemon, coriander, green chilies, ginger Julian’s.
Mince ½ kg
Potatoes boiled and mashed ½ kg
Capsicum chopped 1
Tomato chopped 2
Onion chopped 1 cup
Oil ¼ cup
Cheddar cheese ½ cup
Milk ½ cup
Ginger garlic paste 1 tsp
Black pepper 1 tsp
Mustard powder 1 tsp
Salt 1 tsp
Wooster shier sauce 1 tbsp
All spice ½ tsp
Ketchup 4 tbsp
Method
Peel and chopped ½ kg potatoes, boil till tender, mash potatoes while mashing add half cup milk, ½ tsp salt and ½ tsp black pepper, keep aside. Heat ¼ cup oil in pan, fry 1 cup chopped onion till light golden, add 2 chopped tomatoes with 1 tsp ginger garlic paste , fry well and add ½ kg mince with 1 tsp salt, 1 tsp pepper and 1 tsp mustard, 1 tbsp Wooster sauce and 4 tbsp ketchup, cover and cook till mince tender and remove.
To Assemble Sheppard’s Pie
Spread mince mixture in oven proof dish pipe out potato mixture, cover top completely with ½ cup grated cheddar cheese, bake for 15 minutes till top golden brown on 180 degree C.
Mutton chops ½ kg
Ginger garlic paste 1 tsp heaped
Salt 1 tsp leveled
Black pepper ½ tsp
Ingredients for Batter
Flour ½ cup
Salt ¼ tsp
Black pepper ½ tsp
Baking powder ½ tsp heaped
Carom seeds ¼ tsp heaped
Star anise ground ½ tsp
Method
Boil ½ kg mutton chops with 2 cups of water, 1 tsp ginger garlic paste, 1 tsp salt and ½ tsp black pepper till water dries and chops tender, make batter with ½ cup flour, ¼ tsp salt, ½ tsp black pepper, ½ tsp baking powder, ¼ tsp carom seeds, ½ tsp ground star anise and chilled water, dip chops in batter and deep fry.
Boneless beef ½ kg
Egg 1
Onion finely chopped 1
Bread slices 3
Green chilies chopped 2 to 3
Water ½ cup
Chili powder 1 tsp
White cumin 1 tsp
Ginger garlic paste 1 tsp
Salt 1 tsp
All spice ½ tsp
Coriander leaves chopped 2 tbsp
Hot oil 2 tbsp
Gram flour 4 tbsp
Method
Boil ½ kg beef in 1 tsp ginger garlic and water till water dries and meat tender, cool and chop beef in chopper. Add to it 3 soaked bread slices, 4 tbsp gram flour, 1 tsp roasted & crushed cumin, 1 tsp chili powder, 1 tsp salt, ½ tsp all spice, 2 to 3 chopped green chilies, 1 finely chopped onion, 1 egg, 2 tbsp coriander leaves and 2 tbsp hot oil, mix all well, make into a sausage shape kababs and deep fry.
Mutton liver (cut into pieces) ½ kg
Green chilies grinded 1 tsp
Coriander leaves grinded 1 tsp
Salt 1 tsp
Chili powder 1 tsp
Cumin powder 1 tsp
Ginger garlic paste 1 tbsp
Vinegar 2 tsp
All spice powder ½ tsp
Method
Marinate mutton liver with 1 tsp Green chilies grinded, 1 tsp Coriander leaves grinded, 1 tsp Salt, 1 tbsp Ginger garlic paste, 1 tsp Chili powder, 1 tsp Cumin powder, 2 tsp Vinegar and ½ tsp All spice for a few hours. Put on skewers and cook over open flame.
Mutton legs 1 ¼ kg
Cloves 6
Red chili whole 10
Yogurt 1 cup
Water 3 cups
Oil ½ cup
Brown onion ½ cup
Mustard seeds 1 tsp
Turmeric 1 tsp
White cumin seeds 1 tsp
Onion seeds 1 tsp
Chili powder 2 tsp
Ginger garlic paste 2 tbsp
Jaggery 4 tbsp
Lemon juice 4 tbsp
Salt 1 ½ tsp
Method
Boil 1 ¼ kg mutton legs with 1 ½ tsp salt, 1 tsp turmeric and 3 cup of water till leg tender and little stock remains, in pan heat ½ cup oil, add 10 whole red chilies, 1 tsp mustard seeds and 6 cloves. Now add the boiled mutton legs with 2 tsp chili powder, 1 tsp cumin seeds, 1 tsp onion seeds, 2 tbsp ginger garlic paste and 4 tbsp jiggery. Fry very well for 10 minutes, add 4 tbsp lemon juice left over stock, simmer for 10 minutes. Add 1 cup yogurt and fry well until oil comes on top.
Mince 250 gm
Water 1 cup
Ginger garlic paste 1 tsp
National Shami Kabab Masala 2 tbsp
Green chilies chopped 4
Coriander leaves chopped 2 tbsp
Potatoes (peeled boiled and mashed) 4
Liver chopped into small pieces ½ kg
Yogurt 1 cup
Oil ½ cup
Coriander powder 1 tsp heaped
Salt 1 tsp
Green chilies chopped 1 tbsp
Ginger slice 1 tbsp
All spice ½ tsp
Nutmeg grinded ¼ tsp
Mace grinded ¼ tsp
Chili powder 2 tsp
Ginger garlic paste 3 tsp
Chopped coriander leaves 2 tbsp
Onion (brown and grinded) 3 tbsp
Pasanday ½ kg
Beaten Yogurt 1 ½ cup
Ginger garlic paste 1 tsp heaped
Chili powder 1 tsp
All spice 1 tsp
Cumin roasted and grinded 1 tsp
Raw papaya 1 tbsp
Salt ½ tsp
Garlic paste ½ tsp
Salt ¾ tsp
Ingredients for Baghar
Whole red chilies 4
White cumin seeds ½ tsp
Oil 3 tbsp
Mince meat 250 gm
Onion grinded 1 large
Onion cut into rings 2
Oil ½ cup
Ketchup ¼ cups
Green chilies chopped 1 tsp
Ginger garlic paste 1 tsp
Crushed red pepper 1 tsp
Salt 1 tsp
Lemon juice 1 tbsp
All spice ½ tsp
Coriander crushed 2 tsp
Coriander leaves chopped 2 tbsp
Undercut thinly sliced ½ kg
Capsicum 1 thinly sliced
Green chilies 4 cut into halves
Egg ½ beaten
Oil ¼ cup
Salt ½ + ½ tsp
Corn flour 1 tsp
Chili sauce 1 tbsp
Garlic crushed 1 tbsp
Ginger thinly sliced 1 tbsp
White pepper ½ tsp
Soya sauce 1 + 1 tbsp
Mince ½ kg
Egg 1
Onion grated 2
Bread 3 slices
Black pepper 1 tsp
All spice 1 tsp
Salt 1 tsp
Oregano ½ tsp
Coriander leaves chopped 3 tbsp
Marinate beef mince with ginger garlic, chili powder, papaya, salt, all spice, cumin, for four hours. Then keep in fridge over night. Just before cooking give dam of coal mix in ghee, cook on low flame for 30 minutes. Serve with lemon, coriander, green chilies, ginger Julian’s.
- Sheppard’s Pie
Mince ½ kg
Potatoes boiled and mashed ½ kg
Capsicum chopped 1
Tomato chopped 2
Onion chopped 1 cup
Oil ¼ cup
Cheddar cheese ½ cup
Milk ½ cup
Ginger garlic paste 1 tsp
Black pepper 1 tsp
Mustard powder 1 tsp
Salt 1 tsp
Wooster shier sauce 1 tbsp
All spice ½ tsp
Ketchup 4 tbsp
Method
Peel and chopped ½ kg potatoes, boil till tender, mash potatoes while mashing add half cup milk, ½ tsp salt and ½ tsp black pepper, keep aside. Heat ¼ cup oil in pan, fry 1 cup chopped onion till light golden, add 2 chopped tomatoes with 1 tsp ginger garlic paste , fry well and add ½ kg mince with 1 tsp salt, 1 tsp pepper and 1 tsp mustard, 1 tbsp Wooster sauce and 4 tbsp ketchup, cover and cook till mince tender and remove.
To Assemble Sheppard’s Pie
Spread mince mixture in oven proof dish pipe out potato mixture, cover top completely with ½ cup grated cheddar cheese, bake for 15 minutes till top golden brown on 180 degree C.
- Crispy Fried Chops
Mutton chops ½ kg
Ginger garlic paste 1 tsp heaped
Salt 1 tsp leveled
Black pepper ½ tsp
Ingredients for Batter
Flour ½ cup
Salt ¼ tsp
Black pepper ½ tsp
Baking powder ½ tsp heaped
Carom seeds ¼ tsp heaped
Star anise ground ½ tsp
Method
Boil ½ kg mutton chops with 2 cups of water, 1 tsp ginger garlic paste, 1 tsp salt and ½ tsp black pepper till water dries and chops tender, make batter with ½ cup flour, ¼ tsp salt, ½ tsp black pepper, ½ tsp baking powder, ¼ tsp carom seeds, ½ tsp ground star anise and chilled water, dip chops in batter and deep fry.
- Sausage Kabab
Boneless beef ½ kg
Egg 1
Onion finely chopped 1
Bread slices 3
Green chilies chopped 2 to 3
Water ½ cup
Chili powder 1 tsp
White cumin 1 tsp
Ginger garlic paste 1 tsp
Salt 1 tsp
All spice ½ tsp
Coriander leaves chopped 2 tbsp
Hot oil 2 tbsp
Gram flour 4 tbsp
Method
Boil ½ kg beef in 1 tsp ginger garlic and water till water dries and meat tender, cool and chop beef in chopper. Add to it 3 soaked bread slices, 4 tbsp gram flour, 1 tsp roasted & crushed cumin, 1 tsp chili powder, 1 tsp salt, ½ tsp all spice, 2 to 3 chopped green chilies, 1 finely chopped onion, 1 egg, 2 tbsp coriander leaves and 2 tbsp hot oil, mix all well, make into a sausage shape kababs and deep fry.
- Seekh Kaleji
Mutton liver (cut into pieces) ½ kg
Green chilies grinded 1 tsp
Coriander leaves grinded 1 tsp
Salt 1 tsp
Chili powder 1 tsp
Cumin powder 1 tsp
Ginger garlic paste 1 tbsp
Vinegar 2 tsp
All spice powder ½ tsp
Method
Marinate mutton liver with 1 tsp Green chilies grinded, 1 tsp Coriander leaves grinded, 1 tsp Salt, 1 tbsp Ginger garlic paste, 1 tsp Chili powder, 1 tsp Cumin powder, 2 tsp Vinegar and ½ tsp All spice for a few hours. Put on skewers and cook over open flame.
- Achaari Raan
Mutton legs 1 ¼ kg
Cloves 6
Red chili whole 10
Yogurt 1 cup
Water 3 cups
Oil ½ cup
Brown onion ½ cup
Mustard seeds 1 tsp
Turmeric 1 tsp
White cumin seeds 1 tsp
Onion seeds 1 tsp
Chili powder 2 tsp
Ginger garlic paste 2 tbsp
Jaggery 4 tbsp
Lemon juice 4 tbsp
Salt 1 ½ tsp
Method
Boil 1 ¼ kg mutton legs with 1 ½ tsp salt, 1 tsp turmeric and 3 cup of water till leg tender and little stock remains, in pan heat ½ cup oil, add 10 whole red chilies, 1 tsp mustard seeds and 6 cloves. Now add the boiled mutton legs with 2 tsp chili powder, 1 tsp cumin seeds, 1 tsp onion seeds, 2 tbsp ginger garlic paste and 4 tbsp jiggery. Fry very well for 10 minutes, add 4 tbsp lemon juice left over stock, simmer for 10 minutes. Add 1 cup yogurt and fry well until oil comes on top.
- Batata Chanp Wara
Mince 250 gm
Water 1 cup
Ginger garlic paste 1 tsp
National Shami Kabab Masala 2 tbsp
Green chilies chopped 4
Coriander leaves chopped 2 tbsp
Potatoes (peeled boiled and mashed) 4
Ingredients for batter
Flour 6 tbsp
Salt ¼ tsp
Water as required
Fruit salt 1 tsp heaped
Flour 6 tbsp
Salt ¼ tsp
Water as required
Fruit salt 1 tsp heaped
Method
Boil 250 gm mince with 1 tsp ginger garlic paste, 1 cup water and 2 tbsp heaped National shami kabab Masala, till mince tenders and water dries, cool mince, add to it 2 tbsp chopped coriander, 4 green chilies, 4 mashed potatoes and lemon juice, mix all well, shape mixture into balls, roll balls into flour batter and deep fry until golden brown.
Method for Batter
Mix together 6 tbsp Flour, ¼ tsp Salt, 1 tsp heaped Fruit salt and make into a batter with water as required.
Boil 250 gm mince with 1 tsp ginger garlic paste, 1 cup water and 2 tbsp heaped National shami kabab Masala, till mince tenders and water dries, cool mince, add to it 2 tbsp chopped coriander, 4 green chilies, 4 mashed potatoes and lemon juice, mix all well, shape mixture into balls, roll balls into flour batter and deep fry until golden brown.
Method for Batter
Mix together 6 tbsp Flour, ¼ tsp Salt, 1 tsp heaped Fruit salt and make into a batter with water as required.
- Liver Masala
Liver chopped into small pieces ½ kg
Yogurt 1 cup
Oil ½ cup
Coriander powder 1 tsp heaped
Salt 1 tsp
Green chilies chopped 1 tbsp
Ginger slice 1 tbsp
All spice ½ tsp
Nutmeg grinded ¼ tsp
Mace grinded ¼ tsp
Chili powder 2 tsp
Ginger garlic paste 3 tsp
Chopped coriander leaves 2 tbsp
Onion (brown and grinded) 3 tbsp
Method
Heat ½ cup oil in a pan, add 1 tbsp mixed whole spices, then add 3 tsp ginger garlic paste, 1 tsp salt, 1 tsp coriander powder and fry well adding ¼ cup water. Then add 1 cup whipped yogurt and 3 tbsp brown onion with ½ kg finely chopped liver, fry for 10 minutes, lastly add ½ tsp all spice powder, ¼ tsp grinded nut meg and ¼ tsp mace, 2 tbsp chopped coriander leaves and 1 tbsp green chilies, garnish with 1 tbsp ginger slice and serve.
Heat ½ cup oil in a pan, add 1 tbsp mixed whole spices, then add 3 tsp ginger garlic paste, 1 tsp salt, 1 tsp coriander powder and fry well adding ¼ cup water. Then add 1 cup whipped yogurt and 3 tbsp brown onion with ½ kg finely chopped liver, fry for 10 minutes, lastly add ½ tsp all spice powder, ¼ tsp grinded nut meg and ¼ tsp mace, 2 tbsp chopped coriander leaves and 1 tbsp green chilies, garnish with 1 tbsp ginger slice and serve.
- White Pasanday
Pasanday ½ kg
Beaten Yogurt 1 ½ cup
Ginger garlic paste 1 tsp heaped
Chili powder 1 tsp
All spice 1 tsp
Cumin roasted and grinded 1 tsp
Raw papaya 1 tbsp
Salt ½ tsp
Garlic paste ½ tsp
Salt ¾ tsp
Ingredients for Baghar
Whole red chilies 4
White cumin seeds ½ tsp
Oil 3 tbsp
Method
Boil ½ kg pasanday with 2 cups of water, 1 tsp ginger garlic paste, 1 tbsp raw papaya, ½ tsp salt, 1 tsp chili powder, 1 tsp all spice, till tender and water dries, remove in a serving dish, spread with 1 ½ cup whipped yogurt mixture, topped with baghar and serve immediately.
Boil ½ kg pasanday with 2 cups of water, 1 tsp ginger garlic paste, 1 tbsp raw papaya, ½ tsp salt, 1 tsp chili powder, 1 tsp all spice, till tender and water dries, remove in a serving dish, spread with 1 ½ cup whipped yogurt mixture, topped with baghar and serve immediately.
- Patila Kabab
Mince meat 250 gm
Onion grinded 1 large
Onion cut into rings 2
Oil ½ cup
Ketchup ¼ cups
Green chilies chopped 1 tsp
Ginger garlic paste 1 tsp
Crushed red pepper 1 tsp
Salt 1 tsp
Lemon juice 1 tbsp
All spice ½ tsp
Coriander crushed 2 tsp
Coriander leaves chopped 2 tbsp
Method
In a bowl mix together 250 gm mince, 2 tsp crushed coriander, 1onion grinded, ½ tsp all spice powder,1 tsp ginger garlic paste, 1 tsp salt, 1 tsp crushed red pepper, and 2 tbsp chopped coriander leaves, mix all well shape into small kababs, heat oil in a pan, drop the kabab carefully cover and cook on medium heat. Don’t uses a spoon, cook kabab for 10 to 20 minutes till light golden, add onion rings, ¼ cup ketchup and 1 tbsp lemon juice. Simmer for 10 minutes, remove and serve hot.
In a bowl mix together 250 gm mince, 2 tsp crushed coriander, 1onion grinded, ½ tsp all spice powder,1 tsp ginger garlic paste, 1 tsp salt, 1 tsp crushed red pepper, and 2 tbsp chopped coriander leaves, mix all well shape into small kababs, heat oil in a pan, drop the kabab carefully cover and cook on medium heat. Don’t uses a spoon, cook kabab for 10 to 20 minutes till light golden, add onion rings, ¼ cup ketchup and 1 tbsp lemon juice. Simmer for 10 minutes, remove and serve hot.
- Shredded Beef with Chilies
Undercut thinly sliced ½ kg
Capsicum 1 thinly sliced
Green chilies 4 cut into halves
Egg ½ beaten
Oil ¼ cup
Salt ½ + ½ tsp
Corn flour 1 tsp
Chili sauce 1 tbsp
Garlic crushed 1 tbsp
Ginger thinly sliced 1 tbsp
White pepper ½ tsp
Soya sauce 1 + 1 tbsp
Method
Marinate ½ kg thinly sliced undercut with ½ tsp salt, ½ tsp white pepper, 1 tbsp soya sauce, 1 tsp corn flour and ½ beaten egg, deep fry for 10 minutes and keep aside, heat ¼ cup oil in a wok add in 1 tbsp crushed garlic and 1 tbsp sliced ginger, fry for 2 minutes, add in the fried beef with reaming ½ tsp salt, 1 tbsp soya sauce and 1 tbsp chili sauce, add in sliced capsicum and green chilies, fry for 5 minutes and remove.
Marinate ½ kg thinly sliced undercut with ½ tsp salt, ½ tsp white pepper, 1 tbsp soya sauce, 1 tsp corn flour and ½ beaten egg, deep fry for 10 minutes and keep aside, heat ¼ cup oil in a wok add in 1 tbsp crushed garlic and 1 tbsp sliced ginger, fry for 2 minutes, add in the fried beef with reaming ½ tsp salt, 1 tbsp soya sauce and 1 tbsp chili sauce, add in sliced capsicum and green chilies, fry for 5 minutes and remove.
- Kabab with spicy cream cheese
Mince ½ kg
Egg 1
Onion grated 2
Bread 3 slices
Black pepper 1 tsp
All spice 1 tsp
Salt 1 tsp
Oregano ½ tsp
Coriander leaves chopped 3 tbsp
Ingredients for Onion Salad
Tomato 1 chopped into tiny cubes
Onion 2 cut into rings
Mint leaves chopped 1 tbsp
Lemon juice 2 tbsp
Oil 2 tbsp
Salt ¼ tsp
Pita bread to serve
Tomato 1 chopped into tiny cubes
Onion 2 cut into rings
Mint leaves chopped 1 tbsp
Lemon juice 2 tbsp
Oil 2 tbsp
Salt ¼ tsp
Pita bread to serve
Ingredients for Spicy Cream Cheese
Yogurt ½ cups
Crushed red pepper 1 tsp
Roasted cumin crushed 1 tsp
Hot sauce 1 tbsp
Oil 2 tbsp
Cream cheese 3 tbsp
Yogurt ½ cups
Crushed red pepper 1 tsp
Roasted cumin crushed 1 tsp
Hot sauce 1 tbsp
Oil 2 tbsp
Cream cheese 3 tbsp
Method for Spicy Cream Cheese
In a bowl mix 3 tbsp cream cheese, ½ cup yogurt, 1 tsp crushed red pepper, 1 tsp roasted cumin crushed, 1 tbsp hot sauce and 2 tbsp oil, keep in fridge till required.
In a bowl mix 3 tbsp cream cheese, ½ cup yogurt, 1 tsp crushed red pepper, 1 tsp roasted cumin crushed, 1 tbsp hot sauce and 2 tbsp oil, keep in fridge till required.
Method for Onion Salad
Combine together in a bowl, 2 onion cut into rings, 1 chopped tomato, 2 tbsp lemon juice, 2tbsp oil, ¼ tsp salt and 1 tbsp chopped mint leaves.
Combine together in a bowl, 2 onion cut into rings, 1 chopped tomato, 2 tbsp lemon juice, 2tbsp oil, ¼ tsp salt and 1 tbsp chopped mint leaves.
Method for Kababs
soak bread slices in water, mix with ½ kg mince add to it 1 tsp salt, 1 tsp black pepper, ½ tsp oregano, 1 tsp all spice, 1 egg and 3 tbsp chopped coriander leaves, mix well, shape into small seekh kabab and shallow fry, give dum of coal, serve with pita bread toasted, cut into wedges, onion salad and spicy cheese sauce.
soak bread slices in water, mix with ½ kg mince add to it 1 tsp salt, 1 tsp black pepper, ½ tsp oregano, 1 tsp all spice, 1 egg and 3 tbsp chopped coriander leaves, mix well, shape into small seekh kabab and shallow fry, give dum of coal, serve with pita bread toasted, cut into wedges, onion salad and spicy cheese sauce.
