SEEKH KABAB by Rida Aftab

Ingredients:

Mince 1 Kg
Onion 1 pao
Eggs 2
Green chilli 6 pieces
Fresh Coriander 1/2 Bunch
Raw Papaya paste 1 Teaspoon
Red Chilli Powder 2 Teaspoon
Salt 1/2 Teaspoon
All Spice powder 1 Teaspoon
Nutmeg Powder 1/2 Teaspoon
Mace Powder 1/2 Teaspoon
Ginger Garlic Paste 2 Teaspoon
Oil as required

Method:

1. Put mince, onion, green chilli and fresh coriander in a chopper and blend well all the ingredients. 
2. Now in this mixture, add ginger garlic paste, raw papaya paste, red cilli powder, salt, all spice powder, nutmeg powder, mace powder and eggs. 
3. Mix well all the ingredients. 
4. Now put these kebabs on skewers and bbq them.
5. Serve hot with parathas and chutney.

BIryani Masala by Shireen Anwar

Ingredients:

Nutmeg 1piece
Mace 5 blades
Green Cardamom 15 piece
Black Cumin Seeds 1 Teaspoon
Cloves 1 Teaspoon
Black Pepper 1 Teaspoon
Star anise 4 piece
Cinnamon 4 piece
Deghi red chilli powder 4 Tablespoon
Red Chili Powder 2 Tablespoon
Coriander powder 4 Tablespoon
Salt 1 Tablespoon
Turmeric Powder 1 Teaspoon
Dried plum 15 piece

Method:

1. In a coffee grinder put nutmeg, mace, green cardamom, black cumin seeds, cloves, black pepper and star anise, and grind well.
2. Now mix this grinded mixture with deghi red chilli powder, red chilli powder, coriander powder, salt, turmeric powder and dried plums.
3. Mix well all the ingredients,
4. Now put this masala in a air tight jar and use as required.

Bombay Darbar Biryani by Shireen Anwar

Ingredients:

Oil ¾ cup
Mutton 750 gm
Brown onion ½ cup
Ginger garlic paste 1 ½ tbsp heaped
Yogurt 1 cup
Chili powder 1 tsp
Salt 3 tbsp
Yellow color ¼ tsp
Kewra water 1 tbsp
Rice 750 gm soaked and boiled with 3 tbsp salt
Prepared biryani masala 3 tbsp to 4 tbsp heaped

Method:

1. Heat oil, add ginger garlic paste, brown onion and mutton, cover and leave it for 10 minutes.
2. Then add yogurt, mixed with biryani masala, cover and leave it for 10 minutes.
3. Now add salt, chili powder with 1 ½ cup water, cover and cook for 20 minutes till mutton tender and thick gravy left.

     To assemble

1. In a pan put ¼ cup oil and water, add ½ quantity of boiled rice top with mutton mixture, remaining quantity of rice, brown onion, yellow color mixed with Kewra, cover and cook on high flame for 5 minutes, lower flame and leave it on dum for 15 minutes. 
2. Delicious Biryani is ready.
3. Serve with salad and raita and enjoy with your loves ones.

Fried Chops

Ingredients:

Chops 1/2 Kg
Milk 1 Kg
Crushed Black Pepper 1 Teaspoon
Bayleaf 1 piece
Fennel Seeds 1 Teaspoon
Green Cardamom (seeds only) 3 to 4

For Mixture
Egg 1
White Flour 1 cup
Cornflour 1/2 cup
Salt to taste
Chopped Green Chilli 2 Tablespoon
Crushed fennel seeds and black pepper 1 Teaspoon
Crushed green cardamom 1 Teaspoon
Oil for deep frying
Milk 1/2 cup
Chaat Masala as required

Method:

1. In a pan add 1 kg milk, 1 teaspoon crushed black pepper, 1 teaspoon fennel seeds, 1 piece bay leaf, 3-4 crushed green cardamom and 1/2 kg chops.
2. Now turn on the flame and put this mixture to boil.
3. When the chops are tenderized, take them out in plate and keep aside.
4. Now take 1 cup maida, 1/2 cup corn flour, salt to taste, 2 table spoon chopped green chillies, 1 teaspoon fennel seeds, 1 teaspoon crushed black pepper, green cardamom and 1 egg. Mix it well.
5. Dip chops in this mixture and deep fry till they become golden brown.
6. Serve with ketchup or chutni and enjoy with your love ones.

Bohri Chicken Cutlets

Ingredients:

Chicken boneless 1/2 Kg
Finely chopped fresh coriander 1 bunch
Bread crumbs 1 packet
Bread slices 2 pieces
Spring onion 6
Egg white 2
Green Chilli 6
Black Pepper 1 Teaspoon
Ginger Garlic Paste 1 Tablespoon
Red Chilli Powder 1 Tablespoon
White Vinegar 2 Tablespoon
Tomato Ketchup 2 Tablespoon
Salt to taste
Oil for frying

Method:

1. Put boneless chicken, bread slices and white vinegar in a chopper and chop finely.
2. Put this mixture in a bowl and add chopped green chillies, crushed black pepper, red chilli powder, salt, chopped fresh coriander and tomato ketchup and mix well with your hand. 
3. Now make cutlets of this mixture (of any shape).
4. First dip the cutlets in egg white, then coat it with bread crumbs.
5. Now shallow fry till it turn golden brown.
6. Delicious Bohri Chicken Cutlets are ready to serve.

Black Forest Fruit Trifle

Ingredients:

Milk 1/2 Kg
Sugar 4 Tablespoon
Cream 1 Packet
Fruit Cocktail 1 Tin
Brownies 5 to 6 Pieces
Red and Green Jelly 1 Packet
Vanilla Custard 3 Tablespoon
Chocolate Syrup 1/2 Cup
Chocolate Chunks 1/2 Cup

Method:

1. First prepare Vanilla custard and keep it aside.
2. Place brownies on a dish and then pour 1/2 cup chocolate syrup on it.
3. Then place fruits, jelly and chocolate chunk.
4. Now pour custard on it and put the dish in fridge for about 1 hour.
5. Decorate it with chocolate chunks and jelly.
6. Delicious Black Forest Fruit Trifle is ready.

CHAPLI KABAB by Rida Aftab

Ingredients:
Beef (mince) 1 kg
Corn Flour 1 cup
Whole Coriander 1 tbsp
Pomegranate Seeds 1 tbsp
Black Pepper (crushed) 1 tbsp
Onions 250 gms
Tomatoes 250 gms
Eggs 2
Salt 1 tsp
Ginger Garlic Paste 1 tbsp
Red Chilies (crushed) 2 tsp
Oil as required
Method:
• In a bowl, add beef , corn flour, whole coriander, pomegranate seeds, crushed black pepper, eggs, salt, ginger garlic paste, and crushed red chilies.
• Now add onions and chopped tomatoes and makes kabab with the help of hands.
• In a pan, heat oil and fry kabab.
• Chapli Kabab is ready.

MUTTON HANDI by Rida Aftab

Ingredients:
Mutton 1 kg
Rice 1 kg
Tomatoes ½ kg
Cumin Seeds 2 tsp
Green Chilies 10
Salt 1-1/2 tsp
Turmeric 1 tsp
Ginger Garlic 2 tsp
Coriander Leaves ½ bunch
Yellow Food Color ½ tsp
Oil 1 cup
Onions 2
Chaat Masala 2 tsp
Butter 50 gms
Red Chili Powder 2 tsp
Mint Leaves ½ bunch
Method:
• In a clay pot, heat oil.
• Now add onions, mutton, ginger garlic, red chili powder, turmeric, salt and tomatoes.
• After this, flour inside of handi and cover it.
• In another pan, heat oil add cumin seeds and green chilies.
• When aroma comes add water and yellow food color.
• In soaked rice add salt and cook.
• When simmer comes and removes from the stove.
• In handi fry mutton add coriander leaves and take it out in a dish.
• Pour Butter and sprinkle mint leaves.
• Delicious Mutton Handi is ready.

BEEF MALAI HANDI by Rida Aftab

Ingredients:
Beef 1 kg
Papaya Paste 2 tbsp
Cream 1/2 cup
Red Chili Powder 2 tsp
Garam Masala Powder 2 tsp
Roasted Cumin Seeds 2 tsp
Salt 1 tsp
Ginger Garlic Paste 2 tsp
Onions 250 gms
Tomatoes 250 gms
Black Pepper (crushed) 1 tsp
Coriander Leaves 2 tsp
Green Chilies 10
Oil 1 cup
Method:
• Marinate beef add ginger garlic paste, papaya paste, cream, red chili powder, coriander powder, garam masala powder, roasted cumin seeds, salt and leave it over night.
• In a pan, heat oil add onion and fry.
• When dries the water, add tomatoes, green chilies, cook on high flame.
• In the end, add mint leaves and removes from the stove.
• Beef Malai Handi is ready.

Mutton and Potato Curry by Zarnaq

Ingredients :
Mutton ½ kg
Chopped Onions 2
Crushed Garlic 6-8 cloves
Grated Ginger 1 tbsp
Potatoes Diced 2
Coriander Powder 2 tsp
Red Chili Powder 1 tsp
Garam Masala 1/2 tsp
Salt 1 tsp
Oil 4 tbsp
Method :
Heat oil. Sauté garlic till light brown and add ginger and onions. Add water to avoid scorching. Add mutton, cook on high heat for about 2 minutes. Add coriander powder,chilli powder and garam masala. Add water to just cover the mutton,simmer till just done.Add potatoes and salt.Cook till meat is tender.

QEEMA KANDHARI by Shireen Anwar

Ingredients:
Mince ½ kg
Onion 2 chopped
Tomato 2 sliced
Ginger garlic 2 tbsp
Green chili 1 tbsp
Red chili powder 2 tsp
Turmeric ½ tsp
Mixed spice ½ tsp
Tomato paste 4 tbsp
Salt to taste
Coriander leaves 2 to 3 tbsp
Naan to serve

Method:
Heat oil. Fry chopped onions till light golden. Add ginger garlic paste, chopped green chilies and fry. Add mince with all the dry spices. Fry well. Add tomato puree. Cover and cook till mince tender. Lastly add all spice, chopped coriander and green chilies and leave it on dum.

MASH KI DAAL K DAHI BARAY by Shireen Anwar

Ingredients:
White lentil 250 gms
Yogurt 1 kg
Salt 1 tsp
Chaat masala 1 tsp
Baking powder 1 ½ tsp
Soda ½ tsp
Caster sugar 4 tbsp
Crushed red pepper 1 tsp
Ingredients for chutney:
Tamarind pulp ½ cup
Cumin powder 1 tsp
Ginger powder 1 tsp
Sugar or gurr 2tbsp
Water ½ cup
Chili powder ½ tsp

Method for chutney:
Soak imli and remove pulp. Add in all the ingredients cook till thick.
Method for dahi baray:
Blend white lentil . Add in salt and water. Mix well and beat well. Leave it for 15 mins. Then add in baking powder and soda. Heat oil in a frying pan and make baras and put in frying pan to fry. Remove and soak in lukewarm water for 15 mins. Remove from water and press to remove water. Mix yogurt with salt and sugar. Put baras in a dish. Spread with yogurt. Top with prepared chutney. Sprinkle chaat masala. Garnish with chopped coriander and green chilies. Serve chilled.

Pulao Biryani by Shireen Anwar

Ingredients:

Rice ½ kg
Mutton ½ kg
Ginger chopped 1tbsp 
Garlic chopped 1tbsp heaped
Onion chopped 1
Salt 1 1.2 tsp
Mixed whole spices 1 tbsp
Black cumin 1 tsp
Bay leaf 1
Water 3 cups
Ingredients for biryani Masala:
Allspice 1 tsp
Brown onion ½ cups
Ginger garlic 1 tbsp
Salt ½ tsp
Yoghurt 1 cup
Oil ½ cup
Chili powder 1 1.2 tsp
Green chilies 6
Coriander leaf 2 tbsp
Oil ½ cup
Kewra water 1 tbsp
Yellow color quarter tsp

Method:
In pan put mutton to cook with chopped ginger garlic, onion, mix whole spices and salt add 3 cups water, till mutton tender, strain the stock. Soak rice for 30 min, cook in this stock till done. In pan heat oil, put fried onion, ginger garlic paste, salt, chili powder, and yoghurt. Fry ADD THE MUTTON well. Add all spice green chilies, coriander leaf. Put HALF to assemble
For Assemble:
Put half rice in a pan. Add the mutton mixture, cover with the remaining rice, and add kewra and yellow color leave it on dum.

Instant Mirchon ka Achar

Ingredients:
Green Chillies Large 250 grams
Crushed Cumin Seeds 2 Teaspoon
Crushed Black Pepper 1 Teaspoon
Black Seeds ½ Teaspoon
Mustard Seeds ½ Teaspoon
Fenugreek Seeds ¼ Teaspoon
Turmeric Powder ¼ Teaspoon
Sugar 1 Tablespoon

Garlic Crushed 1 Teaspoon
Lemon Juice 3 Tablespoon
Mustard Oil ½ Cup
Salt to taste

Method:

• First roughly chop all the green chillies and keep aside.

• In a pan, heat oil, add crushed garlic, fenugreek seeds, black seeds, crushed cumin seeds, mustard seeds.

• When it crackles, add salt chopped green chillies, crushed black pepper and turmeric powder.

• Fry a little; add ½ cup water and sugar.

• Cover to cook, when water tries, add lemon juice.

• Switch off the burner after 5 minutes.

• Instant mirchon ka achar is ready.

• Serve it with daal chawal and enjoy with your loved ones.

Nawabi Murgh

Ingredients:

Chicken 1 Kg
Onion 1 Large
Yogurt 1 Pao
Raw Papaya Paste 1½ Tablespoon
Whole Coriander Seeds 1 Teaspoon
Whole Cumin Seeds 1 Teaspoon
Whole Red Chilli 8-10
Almonds 8-10
Roasted Chickpeas 3 Tablespoon
Grated Coconut 1 Tablespoon
Ginger Garlic Paste 1 Tablespoon
All Spice Powder ½ Teaspoon
Oil ½ Cup
Salt to taste

Method:

• Cut onion into slices and fry till it becomes golden brown. Drain and keep aside.

• Dry roast whole coriander seeds, whole cumin seeds and whole red chilli. Now grind this roasted masala with almonds, roasted chickpeas and grated coconut.

• Now in chicken add fried onion, roasted and grinded masala, yogurt, raw papaya paste, ginger garlic paste, all spices powder and salt to taste.

• Marinate chicken for at least 3 hours or more. 

• In a pot, heat oil, add this marinated chicken. 

• Cover and let it cook on low flame till the oil appears and chicken gets tender.

• Give smoke of a coal. (Optional)

• Garnish with Julienne cut ginger.

• Serve with parathas and enjoy with your loved ones.

Pyazi Qeema

Ingredients:

Mince ½ Kg

Onion 4 Large
Tomatoes 2 (Grinded)
Yogurt 1 Cup
Turmeric Powder ¼ Teaspoon
Cumin seeds 1 Teaspoon
All Spices Powder 1 Teaspoon
Green Chili 8-10
Lemon Juice 2 Tablespoon
Ginger Paste 1 Tablespoon
Garlic Paste 1 Tablespoon

Ginger Julienne as required

Oil as required

Salt to taste

Method:

• In a pot, heat oil, add sliced onion and fry till it gets soft.

• Drain it from oil and keep aside.

• Now in the same oil add cumin seeds and ginger garlic paste, fry a little.

• Add mince and fry well.

• Now add turmeric powder, salt and grinded tomatoes, fry well.

• Add beaten yogurt and fry till oil appears.

• Cover and cook on very low flame for 15 to 20 minutes.

• When is done, add fried onion and chopped green chilli.

• Keep on dum.

• After 10-15 minutes sprinkle All spice powder.

• Add lemon juice and ginger garlic Julienne.

• Serve with chapaties or paratha and enjoy with your loved ones.

White Kidney Beans Curry

Ingredients:

White Kidney Beans (boiled) 1 pao
Onion 1 medium size

Tomatoes 2-3

Red Chilli Powder 1 Teaspoon
Turmeric Powder ½ Teaspoon

Cumin Seeds ½ Teaspoon

Black Seeds ½ Teaspoon
Mustard Seeds ¼ Teaspoon
Curry Leaves 5-10
Green Chilli 1 (For garnishing)
Oil ½ Cup

Salt to taste

Method:

• In a pot, heat oil, add mustard seeds, cumin seeds, curry leaves, black seeds, when crackles add sliced onion.

• When onion turns brown, add chopped tomatoes and all spices i.e. red chilli powder, turmeric powder and salt. 

• Fry well until tomatoes are finely mashed and oil appers.

• Now add boiled white kidney beans and half cup water.

• Cover and leave it for about 10-15 minutes on low flame.

• Delicious white kidney beans curry is ready.

• Garnish with chopped green chilli and serve.

Beef Shami Kabab

Ingredients:

For Beef
Beef boti 1 Kg
Channa Daal 125 grams
Onion 1 large
Red whole Chilli 10-15
Black Pepper Whole 15-20
White Cumin Seeds 1 Teaspoon
Coriander Seeds 1 Tablespoon
Cloves 4-5
Cinnamon 1 Stick
Garlic 1 whole bulb
Ginger 2 pieces
Salt to taste

For Mixing
Eggs 2-3
Fresh Coriander Copped
Fresh Mint Leaves Chopped
Green Chillies Chopped
Onion 1 Small Chopped

Method:

• Wash meat properly.

• In a pot, add all the above mentioned ingredients for Beef except Channa Daal.

• Add about 4-5 glasses of water.

• Keep it on medium heat and let it cook.

• When the meat is ¾ done, add channa daal and cook till the meat and channa daal are fully done and water dries.

• Now chopperize this mixture in a chopper.

• When it is finely chopperized add all the ingredients mentioned above “For Mixing”.

• Mix well with hand.

• Now make kababs and shallow fry.

• Enjoy these yummy kabas with paratha and chutney.

• You can also freeze these kabas to fry later, when required.

Mince with Cabbage (Qeema Gobhi)

Ingredients:

Mince ½ Kg
Cabbage 1 small
Onion 1 big
Tomatoes 2 big
Red chilli powder 1 teaspoon
Turmeric powder ½ teaspoon
All spices whole ½ teaspoon
Ginger crushed ½ teaspoon
Garlic crushed ½ teaspoon
Yogurt ½ cup
Green chillies 1-2
Mint leaves 10 – 15
Oil ¼ cup
Salt to taste

Method:

• In a pan, heat oil add all whole spices, onion and ginger garlic crushed.

• Fry till it turns golden brown.

• Then add mince and fry well for 5 to 10 minutes then add chopped tomatoes and mix well.

• Cover the pot and leave for 5-7 minutes on low flame.

• When the tomatoes are finely mashed, add red chilli powder, turmeric powder and salt and mix well.

• Then add yogurt mix well.

• Add water cover the pot and leave to cook.

• When the mince is nicely cooked, add finely chopped cabbage and mix well.

• Cover and let it cook on low flame for 10-15 minutes. 

• Garnish with green chillies and mint leaves.

• Serve with naan and enjoy with your loved ones.

Cheesy Pasta

Ingredients:

Pasta 1 cup
Sweet corn 1/4 Cup
Salt 1/2 Teaspoon

For White Sauce:

Butter 25 Grams 

White Flour 1-1/2 Tablespoon

Milk 2-1/2 Cup

Coloured Capsicum 1

Cheese Slices 2

Chilly Flakes (according to your taste)

Corn 

Mix Herbs

Salt to taste

Method:

• Take pasta, sweet corn and salt in a vessel and boil. Later strain it and wash under tap water to remove stickiness.Keep it aside.

• Take butter in a vessel and add white flour to it and roast till it turns pink.

• Now add milk to it little by little while you keep on stirring. (If lumps are formed blend it with blender). Keep it on low flame.

• Add to this sauce small pieces of coloured capsicum, boiled pasta, corn, a little salt and cheese slices.

• Add herbs and chilly flakes and stir.Now put off the flame.

• Your cheesy pasta is ready to serve.

• Keep the consistency semi solid as it thickens on cooling down.

• If it is thick dilute with warm milk only.

Chicken Malai Boti

Ingredients:

Chicken boneless ½ Kg (Cut into medium size cubes)
Yogurt 2 Tablespoon
Cream 2 Tablespoon
Crushed Red Chilli ½ Teaspoon
Crushed Black Pepper ½ Teaspoon
Raw Papaya 1 Tablespoon
Barbecue Sauce (Optional) 1 Teaspoon
Garlic 2 cloves
Oil ¼ cup
Mint leaves 10-15
Green chilies 2
Cumin seeds ½ Teaspoon
Salt to taste
Yogurt 1 Cup (for sauce)

METHOD:

• Blend green chilies, mint leaves and cumin seeds with 3 tablespoon of water and make a paste.

• Marinate chicken with all the remaining ingredients (mentioned above) and add 1 tablespoon of the paste.

• Leave it for at least 1 hour or more.

• In a pan, heat oil and fry marinated chicken on high flame for a minute (so that the chicken will remain juicy) then slow down the flame and let the chicken cook till it turns light brown.

For Sauce:

• Take 1 cup yogurt and add the remaining green chili paste in it mix well.

• Serve with sliced onion and sauce and enjoy with your family.

Chicken Burgers with French Fries

Ingredients:

For Chicken Burgers
Chicken Fillet 4
Black Pepper 1 Teaspoon
Mustard Paste 1 Tablespoon
Soya Sauce Dark 1 Tablespoon
DP Sauce 1 Tablespoon
Vinegar 1 Tablespoon
Garlic Powder ½ Teaspoon
Mix Herb ½ Teaspoon
Oil 2 Tablespoon
Salt to taste
Burger Buns 4
Cheese Slices 4
Salad leaves 4
Mayonnaise (According to your taste)
Ketchup (According to your taste)

For French Fries
Potatoes 4 medium size or according to your requirement
Corn Flour 3 Tablespoon
Salt to taste
Oil for deep frying

Method:

For French Fries

• Cut fries, blanch them (put them in hot water for a minute) and strain.

• Now put fries in a polythene bag, add corn flour and salt, shake well.

• Put in deep freezer for some time then deep fry.

For Chicken Burgers

• Marinate chicken fillet with salt, black pepper, mustard paste, soya sauce dark, DP sauce, vinegar, garlic powder and mix herb.

• Mix well and marinate at least for half an hour or more.

• In a frying pan heat 2 tablespoon oil, put the marinated chicken fillet on medium high flame for 2-3 minutes, cook from both sides.

• Now take the lower half of the bun, apply mayonnaise, put salad leaf, cheese slice and chicken fillet.

• Apply ketchup on the other half of the bun.

• Cover it on the lower half of the bun.

• Serve the yummy chicken burgers with crispy French fries, coleslaw and drink.

Saucy Macaroni

Ingredients:
Macaroni 1 Packet
Capsicum 2 medium (Cut in small cubes)
Carrot 2 (Julienne)
Cabbage 1 medium (Julienne)
Spring Onion 2 Chopped (leaves only)
Soya Sauce 2 Tablespoon
Vinegar 2 Tablespoon
Crushed Black Pepper 1 Teaspoon
Garlic 2 Cloves crushed
Oil 2 Tablespoon
Salt to taste

For Chicken Marination
Chicken 1 breast piece (Cut in cubes)
Corn flour 1 Tablespoon
Black Pepper Crushed 1 Teaspoon
Soya Sauce 1 Tablespoon
Salt to taste

For Sauce
Ketchup ½ Cup
Vinegar 4-5 Tablespoon

Method:

• Marinate chicken with corn flour, black pepper, soya sauce and salt.

• In a pot, add water, Macaroni and 1 Tablespoon salt. Boil till it gets tender. When it’s done, drain it and pass tap water through macaroni.

• In a pot, heat oil, add chopped garlic, when it gets brown. Add chicken and fry till it gets tender.

• Add vegetables, sauté for 3-4 minutes on high flame.

• Now add soya sauce, vinegar, black pepper and salt.

• Then add macaroni and mix well.

• In a separate bowl take half cup ketchup, add vinegar.

• Make a paste, add in the macaroni and mix well.

• Macaroni is ready, dish out and enjoy with your family.

Heavenly Dessert

Ingredients:
Tetra Pack Cream 1 Cup

Icing Sugar 3 Tablespoon

Coffee 1 Tablespoon

Candi Biscuits (or any chocolate biscuit) 1 pack (half roll)

Chocolate Syrup (for garnishing) According to your taste

Butter 1 Tablespoon

Method:

• Mix coffee in water to make a thin paste.

• Beat cream until it becomes foamy.

• Add icing sugar and mixture of coffee. Beat well.

• In a bowl put crushed biscuits and butter. Mix well.

• Now pour the creamy mixture on biscuits, level it.

• Garnish with chocolate syrup and finely crushed biscuits.