"Dal keema recipe... "

Ingredients:

Lamb Meat – 500 gms, minced

Beans – 300 to 400 gms, soaked in water overnight and pressure cooked (Preferably white beans)

Onions – 2, finely sliced

Ginger Garlic Paste – 2 tblsp

Turmeric Powder – 1 tsp

Red Chilli Powder – 2 tsp

Oil – 1 cup

Coriander Leaves – large handful for garnish

Salt as per taste

Method:

1. Heat oil in a frying pan over medium flame.

2. Saute the onions until golden brown.

3. Add ginger garlic paste, reduce the flame and stir, sprinkling a little water.

4 Add chilli powder, turmeric powder, salt and the minced meat.

5. Stir for 7- 10 minutes.

6. Add the beans and handful of coriander leaves, with a cup of water.

7. Cook until the water evaporates and the beans are cooked.

8. Garnish with coriander leaves.

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"Mutton Mince Cutlet Recipe..."

Ingredients:

Mutton Mince – 500 gms
Onions – 1 to 2, chopped
Green Chilli – 1, chopped
Ginger – 1/2 inch piece, chopped
Vinegar – 1/2 tblsp
Garlic – 3 cloves, minced
Coriander Leaves – handful, finely chopped
Black Pepper Powder – 1/2 tsp
Egg – 1
Bread Slices – 2, soaked in milk, drained
Salt as per taste
Breadcrumbs
Oil

Method:

1. Mix the minced onions, green chilli, ginger, garlic and coriander leaves in a bowl.

2. Add the minced meat to the bowl.

3. Add salt, pepper powder, egg and soaked bread.

4. Mix well.

5. Add vinegar and shape the mixture into small cutlet shape.

6. Roll the cutlets in the breadcrumbs and shallow fry in oil.

7. Remove and drain excess oil.

8. Serve hot with ketchup or chutney.

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"Pudina Chicken Recipe..."

Ingredients:

1 chicken ( chopped into 8 pieces)

1 bunch Pudina leaves 

1 medium onion chopped

1 cup curd 

2 tbsp garlic ginger paste

4 number green chilli

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"Crispy Whole Fried Chicken Recipe..."

INGREDIENTS :

1. Whole chicken - washed properly

2. Ginger -1 large stick

3. Garlic - 8-10 cloves

4. Green Chillies - 4-5

5. Red chilli powder - 3 tsp

6. Turmeric powder - 2 tsp

7. Salt - to taste

8. Oil for frying

9. Vinegar -2 tsp

10. Onion - 1 cut into half

11. Carrot - 1 large, sliced

12. Potato -1 large, cut into half

13. Radish - 1 large, cut into half

METHOD :

1. Wash the chicken properly. Do not cut into small pieces. Make small cuts in the chicken.

2. Grind ginger, garlic and chillies in a pestle and mortar.

3. Transfer this paste into a bowl and add vinegar, salt and other spices mentioned above. Mix properly with a spoon.

4. With the help of your hands apply this mixture to the chicken.

5. Heat oil in a large pan.

6. Add whole onion, sliced carrot, radish and potato to the oil in the pan.

7. Add the whole chicken to the pan and keep some heavy substance (e.g mortar) on the chicken so that it becomes flat in the pan and gets fried properly.

8. Keep the flame on medium and fry for about 20 minutes and then flip the sides.

9. Fry again for 20 minutes.

10. Serve this hot fried crispy chicken with all the fried vegetables.

Enjoy...

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"Mutton Pickle Recipe..."

INGREDIENTS :

500 gms - boneless meat/mutton pieces cut into small cubes

salt to taste

1 tbsp - turmeric powder

2 tbsp ginger garlic paste

For Dry Roast:

½ tsp fenugreek seeds(methi)
½ tsp cumin seeds(zeera)
½ tsp onion seeds( kalonji)
½ tsp coriander seeds(dhaniya)
(Or you can use 2tsp readymade dry pickle masala)

Other ingredients:

2 tbsp red chilli powder

2½ cups of sunflower oil / (dont use refined oil)

5 - 6 lemon juice

8 - garlic pods medium size

INSTRUCTIONS

1. Dry roast methi seeds, cumin seeds, onion seeds, coriander seeds for few seconds, cool them, blend them into a fine powder and put it aside.

2. Also make garlic paste and put it aside for later use.

3. Wash the boneless mutton pieces very well.Take cooking vessel, add mutton pieces,salt as per taste, turmeric powder & ginger garlic paste. Stir the mixture and roast it for about ten minutes until there is no water remaining in it. Cook the mutton till it becomes tender, if water dries up, add more water and cook till the meat is tender.

4. Take a wok, add oil generously and heat it. Add the roasted mutton into the oil and fry the mutton until the mutton turns golden reddish color.Add red chilli powder and mix well.

5. Add the blended powder of roasted methi seeds, cumin seeds, coriander seeds and onion seeds( or readymade pickle masala powder)

6. Add garlic paste into it.Add lemon extracted juice generously into the cooking mutton.

7. Mix well and cook until oil appears at the corners on sim flame.Do not overcook as the masala may stick to the base.

8. Switch off the flame.Let the pickle cool for a while.Transfer the pickle in an air tight container and store it in refrigerator.

NOTES

1.If oil appears to be less then heat oil as per your requirement and add it to the pickle.
2.Store the mutton pickle in the refrigerator.
3.The pickle can last fresh for about 20 days.
4.Be careful while the masala is getting cooked as cooking on high flame may burn the masala.

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"Chicken Reshmi Kebabs..."

Ingredients :

500 grams of boneless chicken

4 tbsp. fresh cream

4 tbsp. hung curd

3 tbsp lemon juice

1 tsp black pepper powder

Few chopped coriander leaves and onion rings

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Kashmiri Harissa Recipe......

Ingredients:

Meat- 1 kg (prefrebly, one single large piece)

Garlic cloves- 4

Chopped Onions- 1/2 kg (deep fried)

Peppercorn,kali mirch whole-  8 no's

Fennel seeds,saunf (not powdered fennel)-1/2 cup

Cloves,laung- 4

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Afghani Chicken Recipe...

Ingredients:

1 Small whole Chicken
1 tbsp Melon Seed paste
1 1/2 tbsp Cashew nut paste
1 tbsp Khus khus ( Poppy seeds) paste
1/2 cup Cream
2 tbsp Butter
Salt acc to Taste
5 garlic cloves made into a paste
1 tsp black pepper, crushed (kali mirch)
2 tsp juice lemon.

Method:

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Gushtaba Recipe...

Ingredients:
500 gm mutton-boneless 
150 gm fat
1 Tbsp ghee

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Mutton Kofta Recipe....

Ingredients:

1. Mutton keema 500 grams
2. Onions 3 (chopped finely)
3. Garlic 6 cloves
4. Ginger paste 1 tsp
5. Green chillies (finely chopped)
6. Tomatoes 2 (chopped finely)
8. Red chilli powder 2 tablespoon
9. Cumin Powder 1 tablespoon
10. Coriander powder 1 tablespoon
11. Bay leaf 1
12. Peppercorns 6
13. Cardamom 6

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Tabak Maaz Recipe...

Tabak Maaz

Ingredients :

Lamb ribs - 1kg
Powdered aniseeds (saunf) - 1tsp
Dry ginger powder (shount)- 1tsp
Turmeric (haldi) - 1tsp
Powdered cinnamon - 1tsp
Cloves - 2nos
Ghee - 250gm

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Keema Samosa Recipe....

Ingredients:

Samosa Patti - 1 packet
Salt as per taste
Oil - 4 tblsp
Onions - 4,
Ginger Garlic Paste - 1 tsp
Turmeric Powder - 1/2 tsp

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Mutton Kanti Recipe..

INGREDIENTS:

Mutton-- 1/2 kg (boneless and cubed)
Onion--  2 medium size (cut into rings)
Yogurt--   5 tbsp
Garam Masala--   1 tsp
Ginger Garlic Paste--   1 tbsp
Tomatoes--   2 large
Green chillies--   5-6  
Turmeric Powder--   1/2 tsp
Chilly Powder--   2 tsp
Coriander Powder--   2 tsp
Cumin seeds--   1 tsp
Cardamom--   2 no
Cloves--    2 no
Cinnamon stick--   2 inch piece
Coriander leaves--   1/2 cups chopped
Salt-- as per tatse
oil for frying
soya sauce--4 tbsp

METHOD:

Wash mutton pieces and drain well.

Marinate the meat with yogurt, ginger garlic paste and half the quantity of each spices .

Refrigerate it in a container with lid for over night.

Bring the meat to room temperatute.

Take meat cubes one by one and shallow fry them in oil.

In another kadaai, take some oil and add onion rings, tomato cubes and all the spices and saute .

Now add fried meat cubes and green chillies and soya sauce.

Add some water and cover with lid till the water gets absorbed.

Garnish with corriander  and serve hot with naan.

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Chicken Taka Tak Recipe...

Ingredients:
Chicken - 500 gms
Oil - 3 tblsp
Turmeric Powder - 1 tsp
Jeera Powder - 1 tblsp, roasted

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Shami Kabab

Ingredients:

mutton....1/2 kg
channa dal....2cups
whole dried red chillies......8-10
whole black pepper.......10
cloves.....6
bari elaichi....1
zeera.....1/2 tsp
cinamon......1 stick
green chillies 2-3
fresh dhaniya.......1/2 bunch
egg.......2
onion coarsely chopped......2 medium sized
ginger paste.....1 tsp

Method:

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Zeera Chicken

INGREDIENTS:

1 Chicken, medium sized pieces
Lemon juice
1 tablespoon
Salt
to taste
Green chillies
4-5
Fresh coriander leaves
a few sprigs
Fresh mint leaves
a few sprigs
Oil
2 tablespoons
Cumin seeds
1/2 teaspoon
Yogurt
1 cup

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Tandoori Chicken

Ingredients:

1. 1 chicken
2 sliced onions
3 limes
5 whole green chillis
3 tbsp onion paste
½ tsp ginger paste
½ tsp garlic paste
1 tsp turmeric powder
1 tsp red chilli powder
1 tsp coriander powder
1 tsp cumin powder
1 tbsp curds
salt to taste

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Garlic Chicken

Ingredients:  

2 Chicken Breasts
2 tbsp Yoghurt
15 gms Butter
Salt and pepper
1 tbsp Olive oil
1 Onion (finely chopped)
2 cloves Garlic (minced)
280 ml Chicken Stock


Method:

1. Cut the chicken into bite-sized pieces.

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Chicken Chaat Recipe

Ingredients:

1 - chicken

5 - tomatoes

...3 tbsp - oil

pulp of a small ball of tamarind

a little sugar

10 -small onions

a small piece - ginger

a pinch - turmeric

a few flakes - garlic

a pinch - garam masala

salt

Method:

1. Clean and joint the chicken.

2. Slice the tomatoes.

3. Peel and slice onions finely.

4. Grind ginger and garlic & powdered garam masala.

5. Heat ghee. Fry onions till light brown.

6. Add chicken, ground garlic, ginger, turmeric and garam masala.

7. Stir well for few minutes.

8. Add chopped tomatoes & very little water.

9. Cook till all the water evaporates.

10. Stir till chicken browns & tomatoes & onions are well dissolved.

11. Add more water & continue to cook till chicken is tender & oil comes up.

12. Add tamarind pulp and sugar, simmer and let the gravy thicken.

13. Serve hot.

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"Mutton Yakhni Recipe... "

Ingredients:

1/2 kg - mutton

1 kg - fresh curd

2 - onion, large sized

dried mint leaves
Garlic pods -5

1 tsp - saunf (fennel) 

4 tbsp - ghee or oil
1 tsp - shounth (dried ginger) 

3 - cardamom pods

3 - cloves

1 - cinnamon stick

salt to taste

Method:

1. Take a heavy bottomed pan, add 4- 5 cups of water, salt, garlic, fennel and dried ginger along with mutton in it and let it cook.(or pressure cook the mutton for 10 minutes)

2. Take a saucepan and fry onion till brown. Now, using a hand blender, blend this onion with some water to make paste.

3. Heat ghee in another pan and add yogurt, cinnamon, cardamom, cloves to it. Keep stirring the mixture till it boils.(do not stop stirring till the mixture boils)

4. Add onion paste and dried mint leaves to this mixture and mix well. Reduce the mixture to half.

5. Now, add this mixture to the vessel containing mutton and cook for some more time till yakhni thickens and mutton gets cooked. Serve hot with rice.

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