Chapli Kabab

Ingredients:

1 kg mutton or beef mince
3 green chillies finely chopped
1 bunch chopped coriander
2 table spoon original corn flour
2 spoon coriander seed (half crushed)
salt to taste
1 tea spoon dried pomegranate seed (Anar dana)
1 table spoon of ginger and garlic paste
1 tea spoon red chilli powder
3 diced tomatoes
2 diced onions
1 slightly beaten egg

Preparation:

Combine all the spices and ingredients along with mince. Mix them well, make palm size cutlet. Then take 5 table spoon of oil, pour it on frying pan. Fry the kebabs on medium or low flame. Each side of kebab should be cook for 3 to 4 minutes. Serve the hot kebab with raita or green chutney.

Kofta Burger

Ingredients

Burger:

½ pound ground lamb
½ pound lean, ground beef
¼ cup panko breadcrumbs, soaked with water, squeezed dry
½ small red onion, grated, and squeezed to remove liquid (reserve the other half for condiment)
2 cloves garlic, minced
½ egg
1½ teaspoons kosher salt
1½ teaspoons ground cumin
½ teaspoon ground fennel
½ teaspoon ground black pepper
½ teaspoon ground chili/ cayenne

¼ cup parsley, chopped
¼ cup cilantro, chopped
2 Tablespoons mint, chopped
½ cup roasted pistachios or almonds, chopped finely
¼ cup crumbled feta
2 Tablespoons canola oil

Tahini:

1 small shallot, peeled and quartered
1 small clove garlic, peeled
½ teaspoon freshly ground black pepper
½ Tablespoon cumin, ground
4 Tablespoons lemon juice
¼ cup tahini paste, at room temperature, stirred if separated
4 Tablespoons extra virgin olive oil
½ teaspoon kosher salt

Cilantro leaves

1 tomatoes, sliced
3 pieces of Iceberg lettuce
½ small red onion, sliced
10 mini brioche buns

Method:
1. Combine the burger ingredients together. Chill for 5 minutes in the freezer.
2. Mince the parsley, cilantro, mint and chop the nuts. Mix into chilled burger mix.
3. Form meat into golf ball size balls. Using your finger, make a hole into the patty, add a small half teaspoon of feta, and form the meat around the feta. Gently form into 2-inch patties. Using your thumb, make a small dimple in the middle of the patty. Place on a slightly oil baking sheet.

Cooking the burger
4. Preheat oven to 375°F
5. Heat a fry pan over medium-high heat. Working in batches, sear burgers 1 minute on each sides, drain on paper towels then transfer to a sheet pan. Transfer the burgers to the oven to finish cooking, about 4 minutes for medium rare.
Preparing the tahini
6. Mix together all ingredients in a blender, and pulse till it forms a smooth paste
Assembly
7. Split and toast buns. Assemble burgers with tomatoes, onions, lettuce and a smear of tahini sauce.

Singaporean Rice

Ingredients:

• Rice
• Whole chicken
• Ginger
• Garlic
• A few cloves
• Cinnamon (1-2)
• Pandan leaves
• Salt

Garnish

• Sesame oil
• Soya sauce (light)
• Coriander Leaf
• Cucumber (sliced)

Fish sauce

• Sugar
• Fresh red chilies
• Ginger
• Green lime
• Garlic
• Vinegar

Method:

• Cook chicken in water, adding pandan leaves and salt for flavour.
• Simmer the chicken for 20 to 30 minutes, but do not overcook.
• To check for doneness, poke a chopstick into the chicken - it should go in easily.
• Remove chicken, let cool and cut into serving pieces.
• Keep the stock for rice and soup.
• Fry ginger and garlic with oil until fragrant.
• Add to rice.
• Add the chicken stock, cinnamon, cloves and pandan leaves to the rice.
• Cook in a rice cooker.
• Chilli Sauce:
• Put the garlic and ginger in a mixer and blend until finely chopped.
• Add chopped red chilies, vinegar, fish sauce, salt and sugar to taste.
• Squeeze the lime juice in just before serving.
• To serve: arrange the chicken on a plate and serve with sliced cucumber on the side.
• For flavour, sprinkle some light soya sauce and sesame oil over the chicken and garnish with coriander leaves.
• Serve the chili sauce in separate bowls.
• Remove pandan leaves, garlic, ginger, cloves and cinnamon from rice.
• Serve the rice piping hot.

Gola Kabab

Ingredients:

• 1 kg beef, minced
• 1tbsp red chilli powder
• 1tsp gram masala powder
• 2 tsp ginger, garlic paste
• Salt to taste
• 1 tbsp maida or roasted gram flour
• ½ tsp raw papaya
• ½ tsp allspice
• ½ tsp cumin seed powder
• 2 onions, fried brown, mashed
• Ghee as required
• Coriander leaves for garnishing

Method:

• Add all spices in minced meat and marinate it in the refrigerator for at least half an hour.
• Then grind minced meat in the grinder.
• Make meat balls.
• Take a frying pan, put some ghee in it and fry the kababs one by one till they become golden brown.
• Garnish with coriander leaves and serve hot.

Roasted mutton leg

Ingredients:

• 1 leg of lamb/goat
• 2 tsp chilli powder
• 1/2 cup vinegar
• 1 tbsp ginger paste
• 1 tbsp garlic paste
• 1 tsp cardamom powder
• 1 tsp chaat masala
• 2 tbsp lemon juice
• 4 tbsp cooking oil
• 1 tsp all spice powder
• 2 tsp salt

Method:

• Prick the leg with a fork.
• Make a paste of all the ingredients and marinate the leg in it.
• Leave for at least three to eight hours or overnight.
• Place the leg on a baking tray and pour two cups of water.
• Bake in an oven at 160 degrees Fahrenheit 350 for a couple of hours, turning the leg two or three times so that it cooks evenly.
• Baste with oil and grill till well done from both sides.
• Garnish with onion rings and coriander leaves and sprinkle chaat masala.

Saffron Qorma

Ingredients:

• 1 tsp saffron, soaked in 1/2 cup milk
• 1 tsp red chilli powder
• 1/4 tsp turmeric powder
• 2 tsp ginger/garlic paste
• 2 potatoes, cubed
• 2 cups oil
• 4 medium sized onions, sliced
• 4-5 cloves
• 4-5 cardamoms
• 250 gms yoghurt
• 500 gms mutton
• Salt to taste

For garnishing
Ginger slices
Coriander leaves
Green chillies


Method:

• Marinate the mutton with yoghurt and saffron.
• Heat oil in a wok and fry the potato cubes.
• In the same oil fry the onions.
• Crush the fried onions and keep aside.
• Mix all the remaining ingredients with mutton and cookon low heat till the oil separates.
• Add crushed onions and mix.
• Garnish with the above mentioned ingredients and serve.

Tandoori Seekh Kabab

Ingredients:

• Ginger / garlic 1 tsp
• Keema 1/2
• Green chilli 6 grinded
• Onion 2 grinded
• Coriander leaf 1/4 bunch grinded
• All spice 1 tsp
• Egg 1
• Chana 2 tbsp
• Makkai ka atta 1/4 cup
• Poppy seeds 1 tsp
• Dhania 1 tbsp
• Chilly Powder 1 tsp
• Saunf 1 tsp
• Salt 1 tsp

Method:

• Slightly roast saunf, dhania and poppy seeds and grind with chana finely.
• Squeeze out all water from washed mince and put it in a bowl with grinded onion, ginger / garlic, papaya, grinded green chilli, mint and coriander leaves also add in dry masala, and egg and mix all very well and leave for 1 hour.
• Then shape into seekh kababs.
• Heat little oil on tawa and shallow fry it afterwards bake it for 10 minutes and give dam of coal.

سیخ کباب دیگچی میں

اجزاء
قیمہ:ڈیڑھ کلو
بڑی پیاذ:٣عدد
ھرادھنیا:١گڈی
لھسن:١٢جوے
ادرک:٢ کھانے والے چمچے
پپیتا:١کھانے والا چمچہ
ھری مرچ:٨عدد
نمک:حسب ذائقہ
کتی لال مرچ:٢کھانے والےچمچے
گرم مصالحہ(پسا ھوا)١کھانے والا چمچہ
تیل:حسب ضرورت
مکئ کا آتا:١٠٠گرام
کباب بنانے کے لیے ١ سیخ

ترکیب
پیازبھت باریک یا کچلی ھوئ ادرک،لھسن،ھری مرچ کٹی ھوئ،نمک،کٹی مرچ،کچا پپیتا،گرم مصالحہ یہ سب قیمہ میں ملادیں-اچھی طرح مکس کرکے ھرا دھنیہ بھی ملا دیںاور٢٠منٹ کے لیے رکھ دیں،اب مکئ کا آٹا بھی اچھی طرح مکس کر دیں،سیخ پر تیل لگا کر کباب بنا ئیں،١کھلے منہ کی پتیلی چولھے پر رکھیں ھلکا سا تیل لگا ئیں یا اس میں فوائل بچھادیں اب اس پر کباب بنا بنا کر پھیلا ئیںاور ڈھکن بند کر دیں،آنچ ھلکی ر کھیں-تھوری دیر بعدپتیلی ھلکے سے ھلا دیں،گھبرایئں نھیں۔۔۔۔۔۔۔۔کباب پھلے پانی چھوریں گے-پانی خشک ھو کر خشبو سے پتا چل جاے گا-اب یے کبا ب نکال کر دوسری پتیلی میں رکھ دیں-اور دوسرے اسی طرح بنا کر تیار کر لیں،جب سب تیار ھو جائیں تو کبا بوں پر روٹی کا ٹکٹرارکھیں اور اس پر دھکتا ھوا کوئلہ رکھیں،پھر کوئلے پر ١ ٹی اسپون آئل ڈال کر جلدی سے ڈھکن بند کر دیں،١٠ منٹ بند رکھیں پھر بجھا ھوا کوئلہ نکال دیں-
گول گول چھلے دار باریک پیاز اور پودینہ کی چٹنیی ساتھ میں رکھٰں-چپاتیاں یا پرا ٹھوں کے ساتھ پیش کر ٰیں

مٹکا گوشت

اجزاء
مٹن گوشت ایک کلو
لہسن ادرک(پیسٹ) ایک کھانے کا چمچ
سرخ مرچ اور دھنیا پاؤڈر ایک چائے کا چمچہ
ہلدی تھوڑی سی
دہی پاؤ
پیاز ایک عدد
کالا اور سفید زیرہ ایک چائے کا چمچ
تیل ایک کپ
میدہ ایک کھانے کا چمچ
نمک حسب ضرورت

ترکیب
گوشت دیگچی میں ڈال کر چولہے پر رکھ دیں اور اتنا پانی ڈالیں کہ گوشت گل جائے ساتھ لہسن بھی ڈال دیں جب پانی ابل جائے تو اس میں دھنیا، مرچ اور ہلدی پاؤڈر، نمک اور آدھا کپ تیل بھی ساتھ ڈال دیں۔ جب گوشت گل جائے تو اچھی طرح بھون لیں۔ پھر اس میں دہی پھینٹ کر ڈالیں اور پھر بھونیں پھر تقریباًایک گلاس پانی ڈال دیں جب سالن اچھی طرح پکنے لگے تو تھوڑے سے پانی میں میدہ گھول کر ڈالیں سفید اور کالا زیرہ بھون کر اور پیس کر ڈالیں اور 5-4منٹ پکا کر اتار دیں۔ باقی تیل کو گرم کر یں پھر اس میں ایک چٹکی پسی ہوئی لال مرچ ڈالیں، پہلے سے جلا ہوا کوئلہ سالن میں رکھ کر بگھار دیں لذیذ مٹکا گوشت تیار ہے۔

Mutton DhanSak Recipe

Ingredients

• Mutton 1/2 kg
• Tur dal 8 tbsps
• Red masoor dal 2 tbsps
• Red pumpkin 50 gms
• Methi leaves 1 bunch
• Brinjals 2
• Medium onions 2
• Small potatoes 2
• Small tomatoes 4
• Green chillies 2
• Turmeric powder 1/2 tsp
• Onion (chopped finely) 1
• Salt to taste
• Oil as required
  

Grind:

• Cumin seeds 1 1/2 tsp
• Coriander seeds 2 tsps
• Ginger 1" piece
• Red chillies 2
• Cloves garlic 4
• Vinegar 2 tbsps

Procedure
Cut mutton into square pieces. In the pressure cooker, put in the mutton pieces, dals, vegetables, salt, chillies and turmeric powder. Cook till meat and dals are soft. Then remove the meat pieces and mash the dals and vegetables really well. Take 2 tbsps. oil in a pan, add the chopped onion and ground ingredients. Fry till a rich colour is obtained. Then add the meat and fry really well. Add the vegetable and dals and simmer on a low flame. Serve after adding a little lime juice.