Masaleh Filled Kabab

Ingredients:
Minced meat___ half kg
Onion___ 4 bundle
Dried coriander___ 2 pinch
Crushed red pepper___ as required
Green chili, mint___ to taste
Gram pulse___ 100 grams
Gralic___ 12 nos
White cumin___ 1 pinch
Salt___ to taste
Coriander___ to taste

Procedure:

• Wash minced meat with clean water.
• Add onion, red pepper and half salt in it.
• Then add water to tender and leave it.
• Boil the pulse after adding red pepper, half salt and cumin.
• When it is tender take it out from the boiler and chop on slab. In the 3rd phase when minced meat is tender chop it on slab.
• Then mix minced meat and pulse.
• Mix them well.
• Prepare small cakes
• of this mixture and fill finely chopped green chili, coriander, mint and onion and then prepare kababs of these balls.
• Fry them after applying beaten egg.

Gosht Ka Namkeen Bhurta

Procedure
Meat___ 1 kg(into pieces)
Cloves___ 1 tola
Black pepper___ 1 tola
Ginger___ 2 tola
Red chili___ 5 nos
Ghee__ 250 grams
Large cardamon\'___ 1 toal
ONION_250 grams
Corinader___ 3 tola
Salt___ 2 toal
Yoghurt____ as required

Procedure

• After frying onion to red into ghee add pieces of meat into this ghee.
• After few minutes toss them after adding water, salt and coriander.
• Then tender by adding water.
• When water dries and pieces becomes tender then grind them on slab.
• Grind ginger and add half portion into meat.
• Fry the remaining half part into ghee and seaparate out. Add meat into vessel and fry then add onion into yoghurt and pour into vessel and keep frying. Grind cloves, large cardamon, black pepper, onion, ginger, coriander, red pepper and salt spices and mix into it.
• Then give half hour oiling to it.
• Give this garnishing by taking the vessel out of the stove.
• After then that draw it from the stove.

After eating people will praise you indeed.

Barmee Dish

Ingredients:
Boneless meat___ 750 grams
Ghee___ as required
Milk___ 2 table spoon
Potato___ 2 or 3
Green coriander___ as required
Isapgai___ 1 can
Butter___ 1 ounce
Vinegar__ some
Onion___ as required
Mint and green chili___ as required

Procedure:

• First cut the meat into small pieces and then fry it to taste. Chop 2 onion into fine pieces and also chop potato into small pieces.
• Braek isapgai.
• Fry some and draw out.
• Prepare it at the time of eating.
• Add water into boiler and boil the remaining isapgai with salt and when it is boiled strain it.
• Heat it after adding butter and milk and when cooked then serve into dish with meat and fry the isapgai.
• Garnish on the meat and chop onion into fine pieces and garnish it.
• Sprinkle the chopped green coriander, green chili on it with vinegar.
• Then serve on lay.

Royal Minced Meat

Ingrediants:
Minced meat___1 kg
Onion___ 1 small bundle
Salt___ 2 tola
Crushed red pepper___ 4 tola
Green coriander____ as required
Ghee___ 250 grams
Gralic___ 1 tola
Crushed dry coriander___ 2tola
Yoghurt___ 250 ml
Green chili___ as required

Procedure
Fry some tussels of onion into ghee then fry coriander, half salt, remaining onion, crushed red chili into ghee and fry minced meat in it and when it becomes red then cook to tender by adding half salt and little water.
When minced meat and spices leaves water then add chopped green coriander and green chili and serve it.

Piyaz Bhindi ka Qurma

Ingrediants:

Piyaz Bhindi ka Qurma
Ladyfinger___ half kg
Oil___ as required
Seasonings(crushed)___ 1 tea spoon
Salt, red pepper___ as required
Onion___ 6 nos
 

Procedure
Cut onion into square pieces.
Cut ladyfinger from the middle into two pieces.
Heat the oil into
frying pan or vessel.
Cook onion, seasoning, red pepper, salt into warm oil. When onion becomes
light golden then add ladyfinger.
Keep the fire low.
Ladyfinger will tender into steam.
Do not add water.
Onion and ladyfinger\'s qourma is ready now.

Chanay Ki Daal aur Karela

Ingrediants:
Bitter gourd___ 1 kg

aniseed, black seed, onion, garlic___ as required

Pepper, tamarind___ as requ

Procedure: 
Cut the onion into thick pieces and grind the garlic and salt. Peel off the bitter gourds and leave after salting. When they leave water then wash them well with water. Now add all the spices with aniseed, black seed and fill the bitter gourd with the gram pulse and tie the thread and cook into a water filled boiler. When they become soft fry them into oil. When the bitter gourd turns golden or reddish take them out and serve them into a dish after garnishing. 
 

Potatoes Vegetable Dulex

Ingrediants:

(a)

French beans___ 250 grams
Potato ___ 1 no
Salt___ 1 tea spoon
Soya Sauce___ 1 tea spoon
Ajino Motto___ half tea spoon
Cauliflower___ 1 kg
Water___ 1 cup
Sugar___ half tea spoon
Sesame Oil___ 1 tea spoon
Carrot(flower shaped)___ 250 grams

(b)
Water___1 and half table spoon
Corn flour___ 1 table spoon
 
Procedure:

Fry all the vegetables in two table spoon of oil.
Add part (a) in it and let it boil.
Then add part(b) in it.
Leave on heat for a while and then draw it out and serve hot.  

Gajar Methi Aaloo

Ingrediants:

Potato___ half kg
Fenugreek___ 200 grams
Onion___ 200 grams
Tomato___ 50 grams
Carrot___ half kg
Gralic___ 10 grams
Ginger___ 20 grams
Red pepper(crushed)__ as required
Black pepper___ 12 nos

Method:

• Scratch or peel the garlic, onion and ginger finely. Peel and cut the carrots and potatos.
• Clean the fenugreek well and cut finely. After that heat the oil into a boiler.
• Add onion in it and heat it to red and add crushed red pepper, salt, garlic and tomato and heat the spices.
• Then provide few drops of water and add chopped carrots, fenugreek, potato and fry it. After 3 minutes
• add water according to the requirement and cook at medium flame after covering it.
• Then add black pepper in it.
• Cook for further 10 minutes on a very low fire.
• Then take it out from the fire. Delicious potato, carrot and fenugreek gravy is prepared.

 

Gulaab Jaaman

 

Chicken Rice Skillet

Ingredients:

4 chicken breasts (boneless and skinless)

2 cups uncooked rice

1 can condensed cream of mushroom soup (10 1/2 ounces)

1 1/2 cup milk

1/4 cup parmesan cheese

1 cup sliced mushrooms

1 clove garlic (minced)

1 medium onion

1 tablespoon oil

Salt and pepper

Method:
Always make sure the meat is fully cooked before serving, regardless of the time indications given!
1. Cut chicken breasts into strips.
2. Heat oil in a large skillet at medium heat.
3. Add chicken and cook until brown on all sides.
4. Add the mushrooms, onions and garlic. Cook for 1-2 minutes.
5. Add the mushroom cream and milk. Stir and bring to a boil.
6. Reduce heat to low. Add Rice, Parmesan cheese, salt and pepper.
7. Cover and stir until the rice is ready.

Special Chicken

Ingredients:
- Boneless chicken breasts (cut into small or medium thin strips, lengthways, wash and drain well). 1 kg
- Cocoa powder 4 tbsp
- Flour 4 tbsp
- 2 tbsp corn flour + 1/4 tsp baking powder (Mix them well and sift together).
- Evaporated milk 6 - 8 tbsp
- Ginger paste 1 tbs
- Garlic paste 1 tbs
- Honey 2 tbs
- Red chili powder 2 tbs
- Tomato ketchup 4 tbs.
- Quick cooking oat meals 1 cup
- (spread evenly with dry hands in a large tray).
- Oil for deep frying.
For Garnishing:- half cup Semi-Sweet melted chocolate.

METHOD:
- Place all the ingredients (Except oat meals and oil) in a large mixing bowl and mix very well until all ingredients well combined.
- Cover and leave to marinate in refrigerator for one hour, then mix again gently and coat well chicken strips turn by turn in oat meals.
- Now deep fry in batches in hot oil over medium slow flame until little dark browned, crispy and cooked.
- Drain on absorbent paper, and then transfer into serving platter. Garnish with melted chocolate.
- Serve hot at tea time or any time, as it is or cut them in half, accompanied by dips, chili garlic sauce or chocolate syrup if desired.

Variation: Use white sesame seeds instead of oat meals

Khajoor or Daal ka Pulao