KABAB ROLL

8:49 AM Posted In Edit This 0 Comments »
INGREDIENTS
Undercut Pasinda 1/2 Kg
Chilly Powder 1 Tsp
Green Chillies Grinded 1 Tsp
Papita 1 Tsp
Ginger / Garlic 1 Tsp
Zeera 1 Tsp
All Spice Powder 1/2 Tsp
Pinch Of Haldi
Salt 1 Tsp
Oil 2-3 Tbsp
Wheat Flour 1 Cup
Salt 1 Tsp
Maida 2 Cups

For Chutney
Imly Juice 1 Cup
chilly Powder 1 Tsp
Zeera 1 Tsp
Roasted- garlic 1 Tsp
Salt to taste

For Filling
onion sliced
Podina leaves

METHOD
Marinate beef with all the ingredients and leave for few hours.
Heat oil and add beef. Stir and add about 1 cup water in it to get tender. When done give dam of coal.
Sift flours with salt knead it well and apply little ghee on top and leave it covered for a while.
Then make small roti's and shallow fry like paratha's. In parathas put few pieces of in centre, slices of onion, spoonful of chutney and poodina then roll.
Afterwards reroll along with butter paper.
Serve hot.

SPICY CUBAN BEEF

12:14 PM Posted In Edit This 0 Comments »
INGREDIENTS
* 1 1/2 lb. lean, fat-trimmed beef steak
* 1 cup tomatoes chopped
* 2 ribs celery, sliced
* 1 onion, chopped
* 1 clove garlic, minced
* 3 tbsp raisins
* 1/3 cup water
* 2 tbsp vinegar
* 1/4 tsp chilli powder (or more to taste)
* Salt and pepper to taste
* 12 olives, sliced
* Rice

METHOD
Cut beef into 1/2 to 1 inch cubes. (You may substitute an equivalent amount of ground beef).
In a non-stick skillet, add beef and brown over high heat.
Turn frequently to prevent sticking.
Drain fat, if any, from the pan.
Add the remaining ingredients, except olives and rice.
Cover and simmer for two hours, or until meat is tender.
Uncover and simmer until nearly all liquid evaporates.
Stir in olives and heat through.
Serve over cooked rice.

CHATPATA QEEMA

6:59 AM Posted In Edit This 0 Comments »

INGREDIENTS
½ Kg. mince meat
½ tsp. salt (according to taste)
¼ tsp. turmeric (Haldi) powder
¼ tsp. ginger (Adrak) paste
½ tsp. garlic (Lehsan) paste
½ tsp red chili (Lal Mirch) powder
3-4 Whole dried red chilies
4-5 black pepper (Kali Mirch)
4-5 cloves (Laung)
1 black cardamom (Bari Ilaichi)
1 bay leaves (Tezpatta)
2 tbs. yogurt
1 medium tomato chopped
1 medium onion chopped
3 tbs. oil
For garnishing4 tbs. fresh coriander (Dhaniya) leaves-chopped
2-3 green chilies

METHOD
Heat the oil in a pan and sauté the onion till light brown.
Add the spices along with the Garlic (Lehsan) and Ginger (Adrak) paste.
Mix well.
Add the mince meat, stir till the spices have mixed well with it and its water has dried.
Add 1 glass of water to it and leave on medium heat to tenderize.
When half done add the yogurt and tomatoes.
Cook till all the water has dried.Mix well and garnish with chopped fresh Coriander Seeds (Dhaniya) and chopped green chili.
Serve hot with naan

GALAWAT KE KABAB

12:41 PM Posted In Edit This 0 Comments »

INGREDIENTS
• 1/2 kg Minced beef or mutton

• 2 Onions, chopped and fried

• 1 tsp Peppers, ground

• 6 Green chillies cut into slices

• 4-5 tbsp Fresh coriander

• Red chilli powder to taste

• 1/2 tsp Turmeric powder

• 1 tsp Garam masala

• 1 tbsp Seramum seeds

• 1 tbsp Poppy seeds

• 2 tbsp Baisan

• 2 tbsp Ginger-garlic paste

• 2 tbsp Soya sauce

• Oil for frying

• 1 Egg

• Mint leaves as required

• Salt to taste


METHOD
Take a bowl and place minced beef or mutton in it.
Combine all the ingredients with it except oil, mix well.
Make kabaabs of reasonable thickness and size from this mixture.
Shallow fry the kabaabs over medium flame, never press while frying.
Serve Galawat kabab with ketchup or chutney.

BEHARI KABAB

6:00 AM Posted In Edit This 0 Comments »

Ingredients

1 1\2 kilograms beef pasanda (thin sliced) ,

4 medium onions skinned and thinly sliced ,

1 cup oil ,

8-10 whole red chilies ,

11\2 tablespoons ginger, minced ,

1 1\2 teaspoons salt ,

1 1\2 teaspoons garam masala ,

1 cup yogurt ,

4 tablespoons papaya (raw ) ground ,

1\2 cup mustard oil.


METHOD

1. Cut beef into 2 inches wide and 4-5 inches long strips. Thoroughly wash the beef strips and squeeze out any water. Place the meat in a colander and keep aside.

2. Heat oil in a frying pan. Add onions and fry until light brown in color, about 8-10 minutes. Remove onions from oil and fry the whole chilies just for few seconds, otherwise they will burn. Discard the oil and Grind the onions and whole chilies in a food processor to a smooth paste.

3. Place meat in a large bowl. Add onion paste, ginger, salt, garam masala, yogurt, ground papaya and mustard oil. Mix the mixture really well for few minutes with your hands until the meat is coated well with marinade.

4. Cover and leave to marinate at room temperature for about 3-4 hours or overnight in the refrigerator.

5. Thread meat strips onto skewers in folded layers.

6. Put skewers carefully over a gentle charcoal flame and cook until meat is brown on each side, about 5-8 minutes.

7.Transfer to a serving dish and decorate with onion ring, green chili and coriander leaves.

8. Serve with paratha or nan and mint chutney.•

ACHAR GHOST

4:56 AM Posted In Edit This 0 Comments »

INGREDIENTS

1 Teaspoon fenugreek seeds (methi dane)

1 Teaspoon fenugreek leaves, dried

1 Teaspoon nigella seeds (kalonji)

1 Teaspoon cumin (zeera powder)

1 Teaspoon aniseed (saunf)

1\2 Teaspoon turmeric powder (haldi)

5 - Whole red chilies

1 (1\2) Teaspoon salt

1 Teaspoon chili powder

2 Tablespoons lemon juice

6 - Green chillies, slit lenghtwise

1(1\2) Cup oil

2 Medium onions cut in thin slices

1 (1\2) Kilograms mutton or chicken

1 (1\2) Teaspoon garlic paste

1 (1\2) Teaspoon ginger paste

1 (1\2) Cups yogurt, whisked

1 Cup water.


METHOD



  1. In a small bowl, combine fenugreek seeds, fenugreek leaves, nigella seeds, cumin seeds, aniseed, turmeric powder, 1\2 teaspoon salt, red chili powder, crushed whole red chilies. Mix well.

  2. Mix 2 teaspoons of spices with lemon juice and fill into green chilies.

  3. Heat oil in a medium skillet, add onions and saute until the edges are brown about 5-8 minutes.

  4. Add meat, garlic and ginger, stirring constantly fry until meat turns brown, about 5 minutes.

  5. Add yogurt and remaining salt. Mix well and stirring constantly, cook until water from yogurt has evaporated and oil begins to separate.

  6. Add water, cover and cook over low heat until meat is almost tender.

  7. Add rest of the spices and little water, if needed. Mix well.

  8. Place spice filled green chilies over meat, cover and cook on low heat, until meat is tender and oil separate from gravy, about 5 minutes.

  9. Serve with Naan Aur Chapati.

BEEF CRISPY

12:16 PM Posted In Edit This 0 Comments »

INGREDIENTS


  • Beef shreded 1 cup boiled

  • Potatoes 1 1/2 cup boiled and mashed

  • Tomato 1 cut into small peices

  • Green chillies 2-3 choppedSalt to taste

  • Chat masala 1 tbsp

  • Lemon 1

  • Bread 2-3 slices(cut into 4 small cubes)

  • Egg 1 (for coating)

  • Oil for frying


METHOD


  1. Mix potatoes and boiled beef, add tomatoes, onion, green chillies, salt, lemon, chat masala and mix it well.

  2. Take 1 small peice of bread cube, place the pottoes and beef mixture and make into a kabab.

  3. Dip in beaten egg and deep fry till golden brown.

  4. Serve hot with ketchup.

KARHAI PASANDA

9:10 AM Posted In Edit This 0 Comments »

INGREDIENTS


  • Pasanda(beef, mutton, chicken) 1 kg

  • Curd 1 cup
  • Onion 1 only

  • Ginger garlic paste 1 tbssp

  • Salt 1 tsp

  • Tomato (coarsely chopped) 2

  • Black cardamom (crushed)1/2 tsp

  • Green cardamom (crushed) 1/2 tsp

  • Black pepper powder 1/2 tsp

  • Ingeer 10 (soaked in 1/2 cup water)
METHOD

  • Rub ingeer, salt, ginger, garlic on pasanda, then mix all masala with curd and marinate with it.

  • Keep it for 1/2 an hour.

  • Then heat up the oil, fry onion add tomato and pasanda.

  • Cook on medium heat.

  • When meat tenderize and oil comes on top, garnish with green chilli and green corriander.


TASTY CHOPS

1:44 PM Posted In Edit This 0 Comments »
Ingredients
  1. Chops 1 kg
  2. Ginger paste 1 ½ tbsp
  3. Salt to taste
  4. Black pepper powdered ½ tsp
  5. Green chilli paste 2tbsp
  6. Mustard powder ½ tsp
  7. Yogurt 1 cup
  8. Vinegar 2-3 tbsp
  9. Lemon juice 1 tbsp
  10. Raw papaya paste 2 tbsp
  11. All ground spices 1 tsp
  12. Fried onion 2tbsp
  13. Oil 2-3 tbsp

Method
  1. Put the chops in a bowl. Add ginger paste, salt, black pepper, green chilli paste, mustard powder, yogurt, lemon juice, vinegar and fried onion in it.
  2. Leave it for 2-3 hours in a cool place but not in refrigerator.
  3. Take a broad pan, put some oil in it.
  4. Heat up the oil.
  5. Put marinated chops in it.
  6. Cover the lid and let it cook in its own marinade until chops are tender and turn the heat off while some gravy remains .
  7. Now kindle a piece of charcoal on fire and place it on a piece of bread, and put it in the handi…….pour 1 tbsp of oil on it and immediately cover the lid on handi.
  8. After 10 minutes serve it with hot Nan and chutney.
Older Posts