Lobia kay Kabab (Red Beans Kabab)

Ingredients:

Boiled Red beans (Lobia) 250 grams
All spice powder (Garam masala powder) 1 Teaspoon
Roasted and grinded Poppy seeds (Khashkhash) 1 Tablespoon
Roasted and grinded Sesame seeds (Til) 1 Tablespoon
Gram flour (Basin) 2 Tablespoon
Bread slices (soaked in water) 2
Fresh coriander (Hara dhanya) 2 Tablespoon
Mint leaves (Podina) 2 Tablespoon
Green chilies 4-5
Lemon juice 2 Tablespoon
Ginger garlic paste 1 Tablespoon each
Meetha soda 1Teaspoon
Salt to taste
Oil for frying

For garnishing:
Onion rings
Mint leaves
Green Chillies
Lemon

Method:

• Soak beans in water with 1 teaspoon soda overnight.

• Chopperize all the ingredients.

• Make kababs.

• Shallow fry in hot oil till golden brown from both the sides

• Garnish with mint leaves, lemon, onion rings and green chillies.

        Serve with chappati and raita and enjoy with your family.
        Serving 4-5.

Palak Aalu (Simple and delicious)

Ingredients:
Spinach (Palak) 1 kg
Potatoes (Cut into small cubes) 4 Medium size
Fresh soya 1 Tablespoon
Fresh Fenugreek (Meethi) 2 Tablespoon
Dry Fenugreek (Sookhi meethi) 2 Tablespoon
Cumin seeds (Zeera) 1 Teaspoon
Mustard seeds (Rai danay) ½ Teaspoon
Red whole chilli 8 to 10
Heeng A pinch
Black Seeds (Kalonji) ¼ Teaspoon
Turmeric powder (Haldi) 1 Teaspoon
Tamarind pulp (Imli ka gooda) 2 Tablespoon

Green chilli chopped 3-4

Garlic chopped 4 cloves

Salt to taste

Method:

• Clean and wash finely chopped spinach.

• Boil water in a pot, add 1 teaspoon salt and ½ teaspoon turmeric powder, put spinach in for few seconds and drain

• In a pan, heat oil add cumin seeds, red whole chilli, mustard seeds, heeng, garlic. When it turns golden brown add potatpo cubes, black seeds, turmeric powder and salt, fry well

• Add one cup water and cover to cook on low flame.

• When potatoes get tender add spinach, keep on dum for 10 to 15 minutes.

• After 15 minutes add fresh fenugreek, crushed dry fenugreek, fresh soya, green chillies and tamarind pulp.

• Keep on dum for 5-10 minutes.

• Delicious palak aalu is ready.

         Serve with roti and enjoy with your family.
         Serving 6

Very Easy yet Tempting Pasanday Recipe

Ingredients:

Pasanday (beef) 1 kg
Fried & crushed onion 4 Tablespoon
Roasted chickpeas powder (Bhunay channay ka powder) or Gram flour (Basin) 4 Tablespoon
All spice powder (Garam masala powder) 1 Teaspoon
Raw papaya (Kacha papita) 4 Tablespoon or Meat tenderizer 1 Table spoon
Dahi 1 Cup
Oil 4 Table Spoon
Crushed red chilli 1 Teaspoon
Red chilli powder 1 Teaspoon
Poppy seeds (Khashkhash) 2 Tablespoon

Crushed Coriander (Kutta dhanya) 1 Tablespoon
Crushed Cumin seeds (Kutta Zeera) 1 Teaspoon
Ginger garlic paste 2 Tablespoon
Lemon juice 4 Tablespoon
Salt to Taste

For Garnishing:
Mint leaves
Ginger Julienne
Green Chillies 2
Lemon 1

Method:

· Hammerize pasanday.

· Marinate pasanday with all above ingredients for at least 4-6 hours preferably overnight.

· Put in a pan, cook on high heat for 3-4 minutes then cover and cook on low flame till the meat is tender and dries.

· Fry till the oil appears.

· Add lemon juice.

· Garnish with Julienne ginger, mint leaves, green chillies and lemon (cut into two).

   Serve with nan and enjoy with your family.
   Serving 4

  

   Just try it once and you will love it, for sure.

Delicious Malai Kabab Recipe

     


Ingredients:

Mince (Beef) 1 kg
All spice powder/garam masala 1 Teaspoon
Red chili powder 1 Teaspoon
Ginger garlic paste 1 Tablespoon
Raw papaya/Kacha papita 2 Tablespoon
Fresh coriander ½ bunch
Mint leaves ½ bunch
Green chillies 4-5
Bread slices 2 (Soaked in milk)
Eggs 2
Fresh Cream 2 Tablespoon

Salt to taste
Oil for frying

For Garnishing:
Onion rings
Fresh coriander
Mint leaves
Green Chillies

Method:

· In a chopper mix qeema with raw papaya, red chili powder, ginger garlic paste and salt.

· Add bread slices, chopped mint leaves, chopped fresh coriander and fresh cream. Mix well.

· Make kababs, fry on medium heat until done.

· Garnish fresh coriander, mint leaves, onion rings and green chillies.

    It's a tried and tested yummy recipe. A must try.
    Serve with chutney or ketchup and enjoy with your family.
    Serving 8

Special Mutton Karahi

Ingredients:

Mutton 1 kg
Tomatoes ½ kg
Oil 4 Table Spoon
Crushed Red Chilli 1 Table Spoon
Whole Coriander/Sabut Dhanya 1 Table Spoon
Whole Cumin Seeds/Zeera 1 Tea Spoon
Crushed Cumin Seeds 1 Tea Spoon
Crushed Black Pepper 1 Tea Spoon
Crushed Fenugreek/Meethi Dana ½ Tea Spoon
Dry Fenugreek/Sookhi Meethi 2 Table Spoon
Ginger garlic paste 1 Table Spoon
Lemon juice 4 Table Spoon
Green Chillies 6
Salt to Taste

For Garnishing:
Ginger Julienne
Green Chillies 2
Lemon 1


Method:
· Boil mutton till tender and let the water reduces to half cup.

· Add sliced tomatoes and ginger garlic paste and mix well.

· Cook till tomatoes are well mashed.

· Add whole cumin seeds, crushed red chilli and salt, mix well.

· Add oil and fry well, when oil appears add chopped green chillies and coarsely crushed cumin seeds, black   pepper and fenugreek seeds, mix well.

· Keep on low flame for 5 minutes then add dry fenugreek and lemon juice.

· Garnish with Julienne ginger, lemon and green chillies.


It's a tried and tested yummy recipe. A must try.

Serve with nan and enjoy with your family.
Serving 5

Spicy Chicken Biryani Recipe

Ingredients:

For Qoarma:

Chicken 1 kg (Cut into12 Pcs)
Onion (Sliced) 2 Large
Potatoes 4 medium
Dahi 1½ cup
Red chilli powder 2 Tablespoon
Crushed red chilli ½ Teaspoon
Coriander powder (Dhanya powder) 1 Tablespoon
All spice powder (Garam masala powder) 1 Teaspoon
All spice (Sabut garam masala) 1 Tablespoon
Bay Leaves 2
Raw papaya paste (Kacha papita) (Optional) 1 Teaspoon
Green chillies 5-6
Ginger garlic paste 2 Tablespoon
Lemon juice 4 Tablespoon
Yellow food color (Zarday ka rang) ¼ Teaspoon
Khewra water 1 Teaspoon
Warm milk ½ Cup
Oil 1 Cup
Salt to Taste

For Rice:

Good quality basmati Rice 750 gram
Cumin Seeds (Zeera) 1 Teaspoon
Bay leaves 2
Whole Black pepper 1Teaspoon
Cloves (Long) 2-3
Black cardamom (Bari elaichi) 2
Cinnamon Stick (Dar chini) 1 stick
Salt 3 Tablespoon


Method:

· Wash rice properly and soak for 20 minutes.

· Boil with whole garam masala (quantity mentioned above), bay leaves and salt, boil till half 

  done then drain and set aside.

· In a bowl marinate chicken with ginger garlic paste, raw papaya paste, salt, red chilli 

  powder, crushed red chilli, coriander powder and 4 tablespoon dahi for half an hour.

· In a pan heat oil add sliced onion stir and fry till nice golden color appears. Take out half of 

   it for garnishing.

· Add whole garam masala and marinated chicken and fry for 5 mints on high heat then 

  lower the flame.

· Add potatoes and beaten dahi, mix well.

· Cover to cook, keep on low flame till the chicken tenderizes. (approx 20 minutes)

· Put boil rice over qoarma and sprinkle all spice powder, fried onion, food color, khewra 

  water, warm milk and green chillies.

· Keep on dum, first on high flame for 2-3 minutes on high flame then lower the flame and 

  keep on dum for 15 minutes.

 Serve with raita and salad, enjoy with your family.
 Serving 8