Dhabe Da Meat

Ingredients:

• ·         garam masala powder1 tsp.
• ·         1/2 tblsp garlic chopped
• ·         1 cup yogurt
• ·         1 tsp cumin powder
• ·         1 kg lean shoulder of lamb
• ·         1 tsp coriander powder
• ·         4 cloves
• ·         6 tblsp oil
• ·         8 green chillies chopped
• ·         1 1/2 tblsp ginger chopped
• ·         saltto taste
• ·         1 tblsp coriander leaves chopped
• ·         1/3 cup tomatoes chopped
• ·         4 bay leaves
• ·         4 green cardamoms
• ·         1 tsp red chilli powder
• ·         3/4 cup onions chopped
• ·         1 tsp turmeric powder

Procedure:

• ·         Marinate lamb with yogurt, red chilli powder, turmeric powder, cumin powder, coriander powder and salt.
• ·         Stir to mix well and leave aside for 5 minutes.
• ·         Heat up the oil in a deep wok (kadai).
• ·         Mix in bay leaves, cloves and cardamoms and stir fry for 30 seconds.
• ·         Mix in the onions and stir fry until golden brown.
• ·         Mix in marinated lamb stirring it well for about 10 minutes, until the lamb is cooked and tender.
• ·         Mix in tomatoes and green chillies, stirring frequently until the oil separates from the gravy.
• ·         Pour out little water if necessary.
• ·         Sprinkle garam masala and stir fry for about 2 minutes.
• ·         Mix in salt to taste.
• ·         Decorate with coriander leaves, ginger juliennes and cut green chillies.

Biryani Badshahi

Ingredients:

• ·         1/2 kg Mutton
• ·         250 gms Rice parboiled
• ·         311/2 tblsp Lemon Juice
• ·         10 blanched Almonds (Badam)
• ·         1/2 tblsp Mint Leaves (Pudina Leaves)
• ·         1 cups Butter
• ·         1 handfuls chopped Coriander Leaves (Dhania Patta)
• ·         1/2 tblsp Cumin Seed (Jeera)
• ·         2 large sliced Onion (Kanda Pyaaz)
• ·         2 Brown Cardamom (Elaichi Moti)
• ·         1 tblsp Oil
• ·         4 pods Garlic (Lasun)
• ·         2 Cloves (Lavang)
• ·         1 " long piece Ginger (Adrak)
• ·         1/2 tblsp Saffron (Kesar)
• ·         1/2 tblsp Green Chilly (Hari Mirch) chopped
• ·         1/2 tblsp Red Chili Powder (Lal Mirchi)
• ·         1/2 " Cinnamon (Tuj/Dalchini)
• ·         1/2 kg Curd (Dahi)
• ·         125 gms Milk
• ·         3 cups Water

Procedure:

• ·         First wash and soak rice.
• ·         Then fry sliced onions to a golden brown color.
• ·         Soak saffron in water.
• ·         Now grind ginger, red chillies, garlic and almonds and fry these in butter.
• ·         Add it to the mutton and salt and stir for 5 minutes.
• ·         Now add water and cook onlow flame till meat becomes tender and about 1 cup of gravy is left.
• ·         Boil rice with salt in another pan.
• ·         Put curd into a piece of muslin cloth and let the water drain away.
• ·         Add cloves, cardomoms, cumin seed, mint leaves, chopped chillies and coriander in drained curd.
• ·         Strain the saffron water and add lemon juice.
• ·         Add all this to mutton.
• ·         Sprinkle half of the boiled rice over the mutton and then spread a layer of fried onion and then of rice again.
• ·         Now pour milk and some butter and cover the vessel.
• ·         Seal the edges of the pan with flour paste.
• ·         Place the can on flame for one hour.
• ·         Serve it very hot with some curry.

Achari Mutton

Ingredients:

• ·         1/2 cup coriander leaves chopped
• ·         1/2 tsp fenugreek seeds
• ·         1 tsp fennel seeds
• ·         1/2 tsp cumin seeds
• ·         800 gms mutton800 gms.
• ·         1 tsp turmeric powder
• ·         8 red chillies whole
• ·         1 tsp red chilli powder
• ·         4 medium tomatoes
• ·         5 cloves
• ·         1 tsp onion seeds
• ·         7 tblsp mustard oil
• ·         2 tblsp ginger chopped
• ·         4 medium onions
• ·         salt to taste
• ·         1 tblsp garlic chopped
• ·         1 tsp mustard seeds

Procedure:

• ·         Wash and cut the mutton into 11/2" cubes.
• ·         Take off and cut the onions.
• ·         Cut the tomatoes.
• ·         Roast the whole spices separately and grind everything coarsely.
• ·         Heat up oil in a thick-bottomed pot to smoking point, cool and again heat up the oil and stir fry the onions till brown.
• ·         Mix in the cut ginger-garlic.
• ·         Mix well.
• ·         Mix in coarsely ground masala powder.
• ·         Stir fry for half a minute, stirring all the time.
• ·         Mix in mutton, stir fry on high flame heat up till mutton pieces are well browned.
• ·         Mix in the tomatoes, turmeric powder, red chilli powder and salt and mix well.
• ·         Stir fry till oil leaves the masala.
• ·         Mix in sufficient quantity of water (about 21/2 cups), bring it to a boil and cover.
• ·         Stir fry till the mutton is fully done.
• ·         Adjust the flavor and serve hot decorated with coriander leaves.

Achari Gosht

Ingredients:

• 1 kg mutton
• 1 kg yogur
• 2 tbsp kalvanji
• 4 - 5 onions
• 4-5 tbsp ghee/oil (tel)
• a pinch of haldi
• 1 tsp white zeera
• salt (namak) to taste
• red chilli (lal mirch) powder to taste
• fresh dhania for garnish

Procedure:

• Cut onion in slices.
• Fry onion in oil till light brown.
• Put in yogurt and meat and let it simmer till meat become tender.
• Put in salt, kalwanji, chili, and haldi.
• Cook for sometime on high heat
• Sprinkle Fresh dhania.
• Serve with hot.

Chicken Manchurian

Ingredients

Chicken boneless___ half kg cut into cubes
Ginger, garlic paste___ 1 table spoon
Onion___ 1 bundle(unripe crushed)
Sugar___ 1 table spoon
Pine apple cubes___ 1 table spoon
Soya sauce___ 1 table spoon
Tomato sauce___ half cup
White vinegar___ 2 table spoon
Chicken cubes mixed plain flour___ 1 table spoon
White pepper crushed___ 1 tea spoon
Oil___ 2 table spoon
Salt___ to taste

Procedure:

First of all add vinegar, soya sauce, salt, sugar and one table spoon corn flour in chicken and leave for half an hour.

Manchurian's hot plate is easily available at market but if you do not have then place any iron's tray at a very low flame so that it is hot well. Heat oil into a deep frying pan at a very low flame.
Add garlic and ginger and fry lightly and add onion, when it becomes light pink then add tomato sauce, white pepper, pineapple cubes and corn flour and add plain flour with it and stirr quickly.
When the sauce becomes viscous then chicken manchurian is ready now pour this chicken manchurian on the heated tray or plate and serve it quickly.

Managing Leftovers

What to do with leftover egg yolk

If you’ve used the white of an egg and don’t know what to do with the yolk, pour the yolk in a small cup and cover it with cold water or milk and keep in the refrigerator. Drain off the liquid before using the yolk.

How to utilize leftover bread

Left over bread can be used as a snack by shredding it and then storing this in a large bowl. Leave the bowl uncovered in the refrigerator till the shredded pieces become hard and crispy.

How to utilize leftover buns.

Leftover buns make good bread sticks or croutons. Simply butter them, season them with a little garlic powder and Parmesan cheese, and toast them in the oven.

How to keep cookies soft.

Keep leftover cookies softer longer by putting two slices of bread in your cookie jar.

What to do with leftover mashed potato.

If you have leftover mashed potatoes, you can make them into tiny potato balls, fry them and serve them as a snack with some green chutney.

Beef Meatballs

Ingredients:

• 1/2 lb ground beef
• 1/4 teaspoon oregano
• 2 tablespoons grated Italian cheese (Parmesan and/or Romano)
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon garlic powder
• 1 egg
• 1/4 cup cool milk
• 1/4 cup seasoned bread crumbs

Method of Preparation:
Mix ingredients in given order one by one. After completely mixed by hand, let stand for at least 20 minutes. Form into meatballs (golf
ball size) and fry slowly until golden brown. Do not turn until completely done on one side and do not crowd pan. If not using teflon
pan, cook in 2 tablespoons oil.

To make it taste real mouthwatering dunk it in rich tomato sauce. Here is the tip for such a yummy sauce:

Galawat Kay Kabab

Ingredients

• 1 kg lean Mince ( beef or lamb)3 medium onion skinned & thinly sliced.
• oil for deep frying
• 1 teaspoon Garam Masala
• 2 tablespoon coriander leaves, chopped
• 1 tablespoon green, unripe, smashed papaya
• 1 teaspoon cumin or zeera powder
• 1 tablespoon ginger paste
• 1 teaspoon red chili powder
• 1teaspoon salt
• 1 teaspoon green chilies fine chopped1 tablespoon chick pea flour, roasted

Method of Preparation

Deep fry the sliced onions then make a paste of the cooked onions in an electric blender or mixer. Roast the cumin seeds under dry conditions. Roasting should be done till the cumin seeds give off an aroma. Place properly dried minced meat in a bowl and adding all ingredients, saving the chickpea flour, knead the mixture with hands to make a proper shape. Now add sieved Chickpea flour to the mixture and leave it for about 35 minutes to 40 minutes. The mixture should now be broken off to make small meat balls for the final cooking. Deep fry the Kababs until golden brown and crisp.

Taway Kay Kebab

Ingredients

• 1 lb Lamb leg (boneless - chopped into 1/2 inch (1 cm) cubes)
• 1 small Onion
• 4 tablespoonful oil, ghee or melted butter.
• 1 heaped teaspoon coconut
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ginger powder
• 3 tablespoon water
• 4 oz natural plain yogurt
• 4 almonds

Method of Preparation:

• Mix finely ground almonds, ginger powder, garlic powder and grated coconut to form a fine paste.
• To this add the entire yogurt and mix well to form a fine paste.
• Add the prepared paste on to the meat in a suitably large bowl.
• Now marinade the meat in the yogurt mix and leave it for 15 minutes.
• Fry the marinated meat over the tawa in a little oil. .
• Spread the chopped onions over the meat.
• Add a little water on the pan, about tsp.
• Cook on low flame for 15 minutes.
• After stirring the preparation, cook it for another an additional 10 minutes. All in all cook ill the meat turns golden brown and looks ready for serving.

Anokhay Kabaab

Ingredients:

• 2 cups Minced beef
• Salt To taste
• Green chillies(sliced) To taste
• Red chili powder To taste
• Ground Peppers To taste
• Cooking oil For frying
• 1 tsp Cummin seeds
• 1 cup Chopped potatoes
• 1 Tbsp Flour of pulse (Basan)
• 2 Tbsp Fresh carder
• 1 Egg
• Mint leaves to taste
• 1 Tbsp Dried carder (Sabat Dhania)

Method of Preparation:
Add all the above said ingredients except of the oil to the minced meat and mix them well with your hands. Make rounded or elongated patties with the mixture. Add sufficient oil to the frying so as to deep fry the patties. When the oil starts fuming, fry the beef balls one by one. Your Anokhay Kabaab is ready, so go for this delicious dish with different kinds of chutneys of your choice.