Chicken seekh kabab

 

Ingredients:

1)Chicken, minced 1 kg

2) Eggs 2
3) Cumin (Jeera) powder 1 tbsp
4) Yellow chilli powder 1 tsp
5) White pepper powder 1 tsp
6) Salt to taste
7) Vegetable oil 4 tsp
8) Cashew nuts(pounded) 4 tbsp
9) Ginger(finely chopped) 2 tbsp
10) Onions(chopped) 4 tsp
11) Green coriander(chopped)5 tbsp
12) Garam masala 1 tsp
13) Oil for basting
14) Butter for brushing

 
Method:
1. Whisk the eggs, add cumin powder, yellow chilli powder, white pepper powder, salt, and oil.
2. Add to the mince and mix well. Keep aside for 10 minutes.
3. Add cashew nuts, ginger, onions, green coriander, and garam masala.
4. Mix well. Divide into 10 equal portions.
5. With wet hands, wrap two portions along each skewer.
6. Keep 2 inch between each portion. Prepare 5 skewers like this.
7. Roast in a moderately hot tandoor or charcoal grill for about 6 minutes until golden brown in colour, or roast in a preheated oven at 150°C (300°F) for 8 minutes, basting with oil just once.
8. Remove from skewers and brush with butter.
9. Serve hot, garnished with onion rings and lemon wedges. 

Roghni Qorma

Ingredients:

• Salt 1 ½ tsp
• Chicken 1 kg
• Onion 2 chopped
• Yogurt 1 cup
• Garlic 6 cloves
• Ghee ½ cup
• Bay Leaf (Taiz Pattay) 1
• Mixed Whole Spices 1 tbsp
• Button Red Chili 12
• Poppy Seeds 1 tbsp heaped
• Whole Coriander Seeds 1 ½ tsp
Method:
Heat Manpsand banaspati and fry while mix spices and add the ground masla paste and fry well till Manapsand banaspati come on top.
Then add whipped yogurt with chicken fry well for 10 mintes and then add 1 cup water.
Cover the pan and simmer on low flame till chicken tender and thick greavy remains.
Serve it with sheermaal.

Chilli Mutton Masala

Ingredients:

Mutton – ½ kg
Ginger garlic paste – 2 tbsp
Lemon – 2
Green chilli – 6
Red whole chilli – 10 (grounded)
Freshly ground black pepper – 1 tsp
Yogurt – 4 tbsp
Oil – as required
Salt – to taste
Fresh coriander – 1 tbsp
Method:
Take a pan, put mutton, yogurt, salt and ginger garlic paste and let it cook until the mutton is done and the water dries. Then add red chilli, black pepper, chopped green chilli and oil and fry well. When the mutton is done, squeeze lemon juice and add chopped fresh coriander and cover it for 5 minutes. Serve with green chilli, lemon and naan.

Pasanda Kabab

Ingredients:

1) A slab of lean meat 450 gm
2) Butter for basting
3) Black peppercorns 16
4) Cardamoms 5
5) Cloves 5
6) Coconut, desiccated 30 gm
7) Cumin (jeera) seeds 1 tsp
8) Garlic cloves, chopped 10
9) Ginger, chopped 15 gm
10) Kachri (tenderizer) 1 tsp
11) Nutmeg (jaiphal) powder 1.25 gm
12) Onions, chopped 60 gm
13) Poppy seeds (khus khus) 1 tsp
14) Raw papaya paste 7.5 gm
15) Red chilli powder 1 tsp
16) Salt to taste
17) Yogurt 2/3 cup
Method:
1. Cut meat into slices 3 1/2 inches long.
2. 1 1/4 inches wide and three-fourths of an inch thick.
3. Cut the slice into half without cutting through.
4. Leaving a join at the end.
5. Open the cut halves to make a single strip, approximately 6 inches long.
6. Beat the joints with the back of a knife to flatten them a bit.
7. In a mixer blend together cloves, cardamoms, papaya or kachri, garlic, onion, ginger, cumin, coconut, nutmeg, peppercorns, poppy seeds and yogurt.
8. Add red chilli powder and salt.
9. Coat the strips with this mixture and leave to marinade for 3 hours.
10. Weave the skewer in and out of the meat strips at 4 points, at regular intervals.
11. The meat will resemble a wavy line, with the skewer running through its centre.
12. Roast over an open charcoal fire or barbeque for 10 minutes.
13. When one side is cooked, baste with butter and roast again for 3-5 minutes.
14. Serve with salad, sliced onions, green chillies and finely cut mint leaves.

Chappli Kabab

Ingredients:

1) chicken bonless 1/2 kg
2) red chilli 1 tea sp
3) dry corionder 1 tea sp
4) immli 1 tbl sp
5) green corionder some leafs
6) mint obtional
7) black paper 1/2 tea sp
8) egg 1
9) oil for frying
Method:
1) take bonless chicken & mix all ingredients in it.
2) chop meat, even mix perfectly.
3) take some quintity of ckicken & give it shap of chappali kabab when u make 4,5 piece dan deep fry & serve with tomato kechap & rieta.

Bihari Chicken Tikka

Ingredients:

1) Chicken (cut into 8 pieces) 1kg
2) Ginger Garlic Paste 1 tbsp
3) Salt as per taste
4) Red Chilli Powder 1 tbsp
5) Poppy Seeds 2 tbsp
6) Garam Masala Powder 1 tbsp
7) Raw Papaya (ground) 1 tsp
8) Raw Onion (ground) 1/2 cup
9) Brown Onion 1/2 cup
10) Yogurt 1/2 cup
11) Charcoal small Piece
12) Dalda Cooking Oil 1/2 cup

Method:
1.Make 2-3 deep slant cuts in each chicken peice, wash thoroughly and dry with a clean cloth.
2. Marinate the chicken with ginger garlic paste, salt, red chilli, poppy seeds, garam masala, papaya, row and brown onion and yogurt.
3. Refrigerate for 2-3 hours.
4. Heat the piece of charcoal on a stove flame until red hot.
5. Shift the marinated chicken to a pot.
6. Put a foil poper or an onion peel in the middle and place the charcal on it.
7. Pour Dalda Cooking oil over the coal and cover immediately so that the smoke does not excape.
8. After 15-20 minutes, remove the charcoal and cook the chicken on medium heat till water in the chicken dries thoroughly.
9. Simmer for 5 minutes on low heat and remove from stove.
10. Dish out in a platter and serve hot with salad, raita and naan.

Arabian rice

Arabain rice

Ingredients:
 

1) OIL FEW DROPS
2) BUTTER 1 PACKET
3) CAPSICUMS 1-2(CHOPPED)
4) GREEN CHILLIES 5-6(CHOPPED)
5) WATER 7 CUPS
6) RICE 9 CUPS
7) ZARDA KA RUNG FEW DROPS
8) KNORR CHICKEN CUBES 2 PACKETS
9) SALT TO TASTE

Method:
1. FIRST TAKE A PAN AND POUR FEW DROPS OF OIL IN IT.
2. THEN PUT SOME BUTTER IN IT.
3. AFTER THIS ADD CHOPPED CAPSICUMS & GREEN CHILLIES ON IT.
4. THEN ADD CHICKEN CUBES IN IT.
5. SPRINKLE SOME SALT ON IT.
6. ADD 7 CUPS WATER AND LEAVE IT FOR 2-3 MINUTES.
7. AFTER 2-3 MINUTES ADD RICE.
8. MIX THEM WITH SPOON.
9. ADD ZARDA KA RUNG.
10. THEN DRY THE WATER ON THE RICE.
11. NOW ITS IS READY TO SERVE.
12. YOU CAN SERVE IT WITH CHICKEN OR KETCHUP!!

Shahi Haleem

This is a very special dish of pakistan. I hope you like it.
Ingredients:

meat boneless:2lbs

onion:1med

ginger garlic paste:2tbs each

red chilli powder:2tbs

haldi:1tbs

salt:2tsp

dhania powder:3tbs

oil:2cup

yogurt:1cup

garam masala:1tsp

green chillies paste:1tbs

ground mint leaves:1tbs

wheat:1cup

barley:1cup

chana dal:1/2cup

moong: 1/4cup

masoor:1/4cup

arahar:1/4cup

rice:1/2cup


Method:
Soak wheat & barley overnight and boil with 1tsp chilli & haldi powder make it tender and grind it.
Add all dal & rice with enough water to cook and cook till tender and grind.
Heat oil, fry onion, add all masala, yogurt, roast for a while then add meat.
Add water and cook till tender. Add dal & wheat mixture.
Grind it in a mixer or grind manually. Bring to a boil, stirring constantly.
Add garam masala to this.
serve with fried onion strips, lemon, cilantro, chopped ginger and chat masala.

Tala hua Gosht

 

Ingredients:

adha keelo gosht ke parchey hara dhnya eik gaddy hareey mirch barre wali 10 adad kali mirch 10 adad lehsan 8 jawey namak hasbey zaeqa pakaney ka oil eik pyali
Method:
ghost ke parchey dho kar tamam masalon k sath koot lein khob achi tarah sey kotney ke bad oil garam kar k usmein sara ghost dal dein or us waqt tak halki anch par bhonen jab tak ghoust gall na jaye ghost galney ke bad oil opar ana chaheye ya nihayat laziz hota hey parathey se bohut acha lagta hey

 

Vegetable Biryani

 

Ingredients:

1) Basmati rice, soaked 20 minutes drained 2 cups
2) Water 8 cups
3) Bay leaves 5-6
4) Salt 1/2 tsp
5) Cloves 4-5
6) Cinnamon Stick 2 inch
7) Green cardamoms 4-5
8) Cumin seeds 1 tsp
9) Blades mace 2
10) Garam masala powder 2 tsp
11) Ghee 1 tbsp
For the Layering
1) Bay leaves 10-15
2) Mixed diced vegetables, par-boiled 500 g
3) Lemon Juice 1 lemon
4) Strands Saffron a few
5) Milk 1 tbsp
6) Drops yellow food colour a few
7) Yogurt, whisked 1 cup
8) Cream 1/2 cup
9) Mint leaves 1 sprig
10) Crisp fried onions 2 cups
Method:
1. Bring 8 cups of water to a boil in a large pan along with the bay leaves and salt.
2. Tie the cloves, cinnamon, cardamom, cumin and

Grilled Spicy Chicken

 

Ingredients:

1) Chicken Breast fillets(skinned) 4
2) Juice of lemon 1
3) Sea salt
Marinade:
1) Amchoor 1 tsp
2) Fenugreek seeds(crushed) 1 tsp
3) Garam masala 1 tsp
4) Fresh root ginger(grated) 2 tsp
5) Garlic(grated) 2 tsp
6) Chilli powder 1 tbsp
7) Cumin(ground) 1 tsp
8) Coriander(ground) 1 tsp
9) Yogurt(low fat) 200 ml
10) Lime wedges to serve
Method:
1. Slash each breast diagonally, 3-4 times and place them in a shallow, non-reactive dish.
2. Squeeze over the lemon juice and

Mutton Biryani

 

Ingredients:

• 1/2 kg Mutton
• 2 Cups basmati rice
• Few flakes garlic
• 3 tsp Coriander powder
• Dried coconut
• 1 Inch stick cinnamon
• 3 Green chillies
• 1 tsp Chilli powder
• 1 Cup onion
• 1 Inch piece ginger
• 1 tsp Poppy seeds
• 3 Cloves, peppercorns and cardamoms
• 1 Cup curd
• 1/2 Cup onion
• 2 Bay leaf
• 8 tbsp Fat
• Salt to taste

Method:
• Clean the meat and cut into pieces.
• Soak the meat in curd.
• Roast cardamom, cinnamon, peppercorns and

Chicken Nihari

 

Ingredients:

• CHICKEN BONELESS 1 kg
• OIL 1 cup
• ONION CHOPPED 2
• YOGURT 1/2 cu
• SALT a pinch
• TURMERIC 1 tsp
• ALL SPICE 1 tsp
• GINGER GARLIC PASTE 1 tbsp
• CHILI POWDER 1 tbsp
• WHEAT FLOUR 3 tbsp
• NIHARI MASALA 2 to 3 tbsp
• CHICKEN BONES 1 kg
• BLACK CARDAMOMS 6
• FENNEL SEEDS 1 tsp
• WHOLE CORIANDER 1 tbsp
• DRY GINGER POWDER 4 tbsp
• SALT to taste
• To Garnish:
• CORIANDER LEAVES CHOPPED 1 bunch
• LEMON 3
• GREEN CHILIES CHOPPED 4
• GINGER SLICED 2 tbsp

Method:
In a pan put together 1 kg chicken bones, 4 tbsp dry ginger powder, 1 tbsp coriander seeds, 1 tsp fennel seeds, 6 black cardamoms and salt to taste. Cook well till stock is ready. Strain and keep aside.Heat 1 cup oil in a pan, add in 2 chopped onion and fry till golden brown in color. Remove and

Butter Chicken

 

Ingredients:

1/4 pint/150ml natural yogurt
2 ounces/50g ground almonds
1 1/2 tsp chili powder
1/4 tsp crushed bay leaves
1/4 tsp ground cloves
1/4 tsp ground cinnamon
1 tsp garam masala
4 green cardamom pods
1 tsp ginger pulp
1 tsp garlic pulp
14 ounce/400g can tomatoes
1 1/4 tsp salt
2 pounds/1kg chicken, skinned, boned and cubed
3 ounces/75g butter
1 tbsp corn oil
2 medium onions, sliced
2 tbsp fresh coriander, chopped
4 tbsp cream
Method:
Place the yogurt, ground almonds, all the dry spices, ginger, garlic, tomatoes and salt in a mixing bowl and blend together thoroughly.
Put the chicken into a large mixing bowl and

Special Chicken Karhai

Ingredients:
1/2 kg chicken
1/2 tomato
1/4 oil
2 tbsp dry red chili
1 tbsp Suki mehte
1 tsp sabit dhanya(grinded)
1 tbsp mix garam masala(grinded)
2 tbsp yogurt
salt(as you like it)
5 green chili large
2 tbsp ginger paste
1 tbsp chopped ginger
2 tbsp butter

Method:
first heat the oil,then add chicken and (bhoonlain),then add ginger paste.Now mix it for few mints,Now cut and