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.