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.