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.

Nihari

Ingredients:

For stock (yakhni)
Meat of bong 1 Kg
Nali 1 Kg
Onion 1 medium
Saunth powder (Dried ginger powder) 1½ Teaspoon
Star Anise (Badiyan ka phool) 4 pcs
Garlic powder 1 Teaspoon
Salt to taste

For masala

Onion 2 large
Yogurt (Dahi) 1 cup
Red chilli powder 2 Teaspoon
Crushed red chilli 1 Teaspoon
Turmeric powder 1 Teaspoon
Saunth powder (Dried ginger powder) 2 Teaspoon
Garam masala powder 1½ Teaspoon
Tatri (Citric acid) ¼ Teaspoon
Chaat masala 1 Tablespoon
Flour (Atta) 1 cup (mix in 1½ cup of water)
Ginger garlic paste 2 Tablespoon
Oil 1 cup
Salt 1 Teaspoon or according to taste

For garnishing
Lemon cut in four
Green chillies chopped
Ginger Julienne
Mint leaves
Fresh coriander
Chaat masala

Method:

Step 1

• In a pot, put meat, nail, 7-8 glasses of water, add salt, saunth, garlic paste, onion, badiyan. Boil on low flame till the meat is tender enough. Take out the meat from stock.

Step 2

• In a pot, heat oil, add sliced onion, fry till golden, take out from oil and keep aside.

• Fry meat in this oil, add ginger garlic paste, fry well.

• Mix well all the rest of the ingredients in dahi and add into meat.

• Fry and keep adding a little stock.

• When it is well fried, add fried onion and stock.

• Cover to cook on very low flame.

• When the meat is completely tender and oil appears.

• Take out the oil in a bowl, put nihari on high flame, gradually add the flour mixture, keep stirring.

• Cook on high flame for about 3-4 minutes then lower the flame and cook for about 15-20 minutes then add oil.

• Garnish with lemon, ginger julienne, mint leaves, fresh coriander and chaat masala.

         Serve with naan.

Beef Tikka Boti Recipe

Ingredients:

Beef (small cubes) 1 Kg
Onion (fried and crushed) 4 Tablespoon
Dahi 4 Tablespoon
Red chilli powder 1½ Teaspoon
Crushed red chilli 1 Teaspoon
Roasted & crushed coriander 1½ Teaspoon
Roasted & crushed cumin seeds 1 Teaspoon
Black cardamom 2 (only seeds crushed)
Garam masala powder ½ Teaspoon
Chaat masala 1 Tablespoon
Tatri (Citric acid) ¼ Teaspoon
Lemon juice 3 Tablespoon
Raw papaya paste (kacha papita) 3 Tablespoon
Ginger garlic paste 2 Tablespoon
Oil 4 Tablespoon
Salt to taste
Coal for smoke

For garnishing
Onion rings
Fresh coriander
Lemon slices

Method:

• In a bowl mix well all the ingredients (excluding coal) with beef and marinate it for 7-8 hours preferably overnight.

• In a pan spread the marinated beef boti, cook on high flame for about 5 minutes.

• Stir then cover and put on low flame till the boti is tender and water dries completely.

• Place a foil in the center of boti, put red hot coal, put 1 teaspoon of oil and cover for 2-3 minutes then remove the foil and coal.

• Garnish with onion rings, fresh coriander and lemon slices.

         Serve with parathas and chutney.

Gobhi Gosht

Ingredients:

Cauliflower (Phool gobhi) 1 kg
Beef/Mutton 1 kg
Onion 1 Large
Tomatoes 3-4
Red chili powder 1½ Teaspoon
Turmeric powder ½ Teaspoon
Heing ¼ Teaspoon
Cumin seeds 1 Teaspoon
Garam masala powder 1 Teaspoon
Lemon juice 4 Tablespoon
Green chilies
Ginger garlic paste 2 Tablespoon
Oil ¾ Cup
Salt to taste

For Garnishing
Ginger Julienne
Fresh coriander
Mint leaves

Method:

• In a pot, heat oil, add onion, fry till golden brown

• Add cumin seeds, meat and ginger garlic paste and fry till the meat turns brown.

• Add red chili powder, turmeric powder and salt.

• Add a little water, fry well.

• Add chopped tomatoes, fry till the tomatoes are well mashed.

• Add about two glasses of water and let the meat gets tender.

• Once it’s tender and water dries, add cauliflower cut into small floret and fry.

• Add about 1 cup of water and put on low flame to cook.

• When oil appears and cauliflower is well mixed, add green chilies, lemon juice, heing and garam masala powder.

• Put on dum on low flame for about 5 minutes.

• Garnish with fresh coriander, mint leaves and ginger julienne.

         Serve with chapatti and rice.
         Serving 8