Used in Kitchen

• To avoid teary eyes when you chop the onion, put a piece of the outer skin of the onion on your forehead before you start cutting. Another option is to put a dish with water next to you and rinse the knife every time you make a cut. Yet another solution is to put the onion in the freezer for 20 minutes before you start cutting.
• If you cooked a meal and it is too salty,cut a potato in half and drop it in with the food for 20 minutes. The potatoes will absorb the salt.
• To tell if an egg is fresh,put it in a glass of water. If the egg sinks, it is fresh. If it floats, it’s old.
• To avoid bad smells in the refrigerator, place an uncovered plate with coffee. Another option is to place an open box of baking soda.
• If you want the bananas or avocados to ripen faster, wrap them in newpaper.
• To unclog the sink, pour in some baking soda and vinegar, and let sit for several hours. If it is still clogged, try it two or three more times.
• For burned pots pour enough vinegar to cover the burned area, set to boil, and then rinse. It will look like new.

Shahi Mutton Korma

Ingredients:

• Mutton – ½ kg
• Bay leaves – 2
• Yogurt – 250g
• Green cardamoms – 6
• Red chilli powder – 2 tsp
• Fresh coriander – as required
• Ginger garlic paste – 1 tbsp
• Garam masala powder – ½ tsp
• Oil – ½ cup
• Whole black peppers – 10
• Coriander powder – 1 tsp
• Salt – 1 tsp
• Onion – 2
• Cream – 2 tbsp
• Kewra water – 1 tbsp
• Almond – 10
• Cashew nut powder – 2 tbsp
• Saffron – ½ tsp
• Cumin seeds – 1 tsp
• Green chillies – as required

Procedure:
Take a pan, put oil and onion, fry onion until it turns golden brown, then take out from the oil. In the same oil, put mutton and fry. Now mix half fried onion in yoghurt, saffron, ginger garlic paste, cashew nut powder, coriander powder, red chilli powder, whole black pepper and salt mix well and pour on mutton, cook on low heat till mutton done and water dries. Now add some water and cook on low heat until the oil separates. Remove from cooker and add garam masala powder, cardamom ground, and cumin seeds ground, cream, almond, and fried onion, mix well and cover. Garnish with green chillies and fresh coriander and serve with sheermal.

Karela Gosht

Ingredients:

• lean lamb – 900g cubed ,on or off the bone
• bitter gourd – 900g
• Salt – to taste
• Ghee or oil
• Onions – 225g sliced into rings or half rings
• Fresh ginger – grated 1 ½”
• Garlic cloves – crushed – 6-8
• Turmeric – ½ tsp
• Ground coriander – 2 tsp
• Red chilli powder – 2 tsp
• Ripe tomatoes – 225g chopped
• Raw mango – ½ peeled and grated or
• Lemon juice – 4 tbsp

Procedure:
Prepare the bitter gourd -slice into fine rings, sprinkle with salt and set aside for about half an hour. Then rinse and remove as much water as possible. Heat some oil and fry the bitter gourd to a golden brown. Drain and set aside. Now add the onions to the pan and again fry to a golden brown. Drain and set aside. You will be able to drain a fair bit of oil from both these.
Next, add the garlic, ginger, turmeric, coriander, red chilli powder and salt to the same oil and sauté for a few minutes before adding the meat. Brown the meat and then add the chopped tomatoes and a little water. Cook covered on low heat for 45min to 1 hour or until the meat is just about done. Then add the previously fried bitter gourd and onions cover and cook gently for another five minutes. Stir in the mango or lemon juice and cook for a few minutes more on low heat. Serve with chopped green chillies and fresh coriander.

Achari Mutton Karahi

Ingredients:

• Mutton – 1 kg
• Oil – ½ cup
• Yogurt – ¾ cup
• Achar gosht masala – 3 tsp
• Ginger garlic paste – 1 ½ tbsp
• Salt – to taste
• Tomato – ½ kg
• Cumin seeds – 1 ½ tsp (fried and ground)
• Lemon juice – 3 tbsp
• Garam masala powder – 1 tsp
• Red crushed chilli – 1 ½ tbsp
• Green chilli, fresh coriander and ginger flaks – as required

Procedure:
Wash mutton, boil until half done. Take a wok, put oil and ginger garlic paste, fry for 1 minute then add mutton (without stock), and fry for 2 minutes, then add salt and chopped tomato mix well, then add red chilli and cumin seeds mix well. Now add lightly beaten yogurt and fry until water dries and separate oil. Then add lemon juice, achar gosht masala and garam masala powder and fry well. Now add remaining stock, cover and cook until water dries. Garnish with green chilli, fresh coriander and ginger flaks.

Dahi Dhowaan Karahi Kebab

Ingredients for kebabs:

• Lamb mince – 750g
• Thinly chopped onion – 1
• Bread slice – 1
• Red chilli powder – 2 tsp
• Ground dry coriander – 1 tsp
• Crushed cumin seeds – 1 tsp
• Fresh coriander – ½ bunch
• Green chillies – 3 to 4
• Garam masala powder – 1 tsp
• Salt – 1 ½ tsp or to taste
• Oil – for frying
• Charcoal – 1 for smoke

Procedure:
Mix onion, green chillies, fresh coriander, dry coriander, salt, cumin seeds, garam masala powder, red chilli powder and bread slice in mince and grind in grinder. Make kebabs and fry in oil, take it out of the oil.


Ingredients for gravy:

• Ground onion – 1
• Ginger garlic paste – 1 tbsp
• Chopped onion – 1
• Chopped tomato – 2
• Red chilli powder – 1 tsp
• Turmeric powder – ½ tsp
• Oil – ½ cup
• Yogurt – 1 cup
• Onion rings – 1 for garnishing
• Salt – to taste
• Mint and green chillies – as required

Procedure:
Take a pan, put oil and sauté onion, then add ginger garlic paste and fry until onion turns light brown. Then add ground onion, chopped tomato, salt, red chilli powder and turmeric powder and fry a bit, then cover and cook until gravy mixes well. When gravy is cooked well, add garam masala powder, mix well and add fried kebabs and cook for 5 minutes until the oil separates. Now turn the heat a bit high and add chopped mint, chopped green chillies, then lightly blended yogurt, then onion rings, then chopped mint, then chopped green chillies and on top, put burned charcoal and give smoke. Remove charcoal and cook for 3 minutes on high heat. When done, serve with boil rice or naan.

Afghani Karahi

Ingredients:

• Chicken – 1 kg
• Chopped tomato – ½ kg
• Ghee – ¾ cup
• Green chillies – 6
• Ginger garlic paste – 1 tbsp
• Salt – 1 tsp
• Red crushed chilli – 1 tbsp
• Lemon – 1
• Black pepper – 1 tsp
• Cumin seeds – 1 tbsp
• Dry coriander – 1 tbsp
• Ginger flaks – as required

(Cumin seeds, dry coriander and black pepper, fried and grind)


Procedure: 
Take a wok and heat up ghee, then fry chicken and take it out of the ghee. Take another pan or wok, add chopped tomato and cook until soft. Then add in tomatoes, salt, ginger garlic paste, red crushed chilli and whole green chillies and fry well. Now add fried chicken, grind masala and ghee (which we used in chicken while frying) mix well and cover. Cook on low heat for 10 minutes. When done, squeeze lemon juice and serve with ginger flakes.

Stuffed Bitter Gourd (Keema Bhare Karela)

Ingredients:

• Beef or mutton mince – ½ kg
• Bitter gourd whole – ½ kg
• Salt – to taste
• Ghee or oil – ½ cup
• Onions – 2 sliced
• ginger Garlic paste – 2 tsp
• Turmeric – ¼ tsp
• Ground coriander – 1 tsp
• Red chilli powder – 2 tsp
• Cumin powder – 1 tsp
• Garam masala powder – 1 tsp
• Ripe tomatoes – 2 chopped
• green chillies – 4
• tamarind pulp – 4 tbsp
• Fresh coriander – 2 tbsp chopped

Procedure: 
Scrape the bitter-gourds and give a slit each lengthwise. Remove the seeds. Apply salt properly outside and inside the bitter-gourd. Keep aside for ½ an hour. Then rinse and remove as much water as possible. Take a pan, put water with 1 tbsp of tamarind, and heat it up until it evaporates, then add bitter gourds and boil for 5 minutes. Then drain and heat some oil and fry the bitter gourds for 3 to 4 minutes. Drain and set aside. Now add the onions to the pan and again fry to a golden brown, then add the garlic, ginger, turmeric, coriander, red chilli powder, cumin powder and salt to the same oil and sauté for a few minutes before adding the tomato. Now add the chopped tomatoes and a little water. Cook covered until tomatoes are just about done. Then add mince, fry and cook with some water until done. Then add green chillies, tamarind pulp, fresh coriander and garam masala powder and mix well. Now stuff the bitter-gourds with this stuffing. Tie each bitter-gourd with thread properly. Now arrange stuffed bitter gourd in remaining mince and add ¼ cup of water and cook on very low heat for 5 minutes. Serve with chopped fresh coriander.

Mutton Mandi Karahi

Ingredients:

• Mutton or sheep meat – 1 kg
• Oil – ¼ cup
• Green chillies – 6 to 7
• Salt – to taste
• Sheep fat – 300g
• Tomato – 2

Procedure: 
Take a wok, put sheep fat and heat it up until it starts melt, then add mutton and oil, fry until mutton colour turns white. Then add a little bit of water, cover and let it cook on low heat until mutton done and water dries. Then add chopped tomatoes and salt, mix well and cover. Cook until tomatoes are done. Fry well, add green chillies and cook on dum for 5 minutes. Serve tandoori roti or naan.

Mutton Maghaz Karahi

Ingredients:

• Mutton – 1 kg (boiled)
• Mutton brain – 1 (boiled)
• Tomato – 3
• Green chillies – 8 to 10
• Butter – 3 tbsp
• Red chilli powder – 1 ½ tbsp
• Oil – 4 to 5 tbsp
• Ginger garlic paste – 1 tbsp
• Chaat masala – to taste
• Garam masala powder – 1 tsp
• Fresh coriander – 1 bunch
• Salt – to taste
• Lemon – 1

Procedure: 
Take a pan, put oil and fry ginger garlic paste, then add chopped tomato. When the tomato softens, add red chilli powder, salt and garam masala powder and fry well. Now add brain and fry for 1 minute, then add mutton, fry a bit, cover and cook until tomato water dries. Then add chopped green chillies and fry well. Add chaat masala and butter, mix well. Serve green coriander and lemon.

Beef or Lamb Paye (Trotters)

Ingredients:

• Paye (trotter) – 1 or 1 ½ kg
• Beef shank – ½ kg
• Oxtail – ½ kg
• Onion – ½ kg thinly sliced
• Ginger garlic paste – 3 tbsp
• Fresh coriander – 1 bunch
• Fenugreek dry leaves – 2 tbsp
• Yogurt – 375g
• Turmeric powder – 3 tbsp
• Coriander powder – 3 tbsp
• Red chilli powder – 5 tbsp
• Salt – to taste
• Ghee – ½ kg

Procedure: 
Take a large size of pan, put oxtail, beef shank and 3 tbsp of ginger garlic paste, add water and cook until done. Take another pan, put paye (trotters), 3 tbsp of ginger garlic paste and add water and boil until done.
Then take a pan, put ghee and fry onion until golden brown. Then add ginger garlic paste with ¼ cup of water to prevent burn. Now add fenugreek dry leaves, coriander powder, red chilli powder, turmeric powder and salt, and fry well. Then add oxtail and beef shank (without stock), mix well. Now add paye (without stock) and fry for 2 minutes. Then cover and cook on low heat for 5 minutes. Then add yogurt and fry until water dries. Now add all stock, mix well. Then put 1 tbsp fenugreek leaves and chopped fresh coriander. Cook until evaporate then cook on dum (very low heat) for 5 minutes. Serve after 5 to 8 minutes.