Ingredients:

1/2 kg mutton
375 gm yogurt, beaten
4-5 green chilies, slit in 2 from center
1 medium onion, finely sliced
1/2 cup oil
2tbsp garlic and ginger paste
1 piece ginger, julienne cut
1/2 bunch fresh coriander, chopped
Salt to taste
1 tbsp crushed cumin seeds
1 tbsp crushed coriander seeds
1 tbsp crushed black pepper
5-10 whole red chilis

Directions:

Heat oil in a pan and fry onions for 1-2 minutes. Its white karahi so onions must not change their color. Fry them till they are little tender.
Add mutton and fry it. Now add garlic and ginger paste and keep stirring it. Cook it on high flame till all water of mutton dries up. Now lower the flame and cover it and cook for other 4-5 minutes.
Now add green chilies, salt crushed cumin seeds. coriander seeds and black pepper. Mix it well and add 1 cup water and yogurt. Again mix it and cover it and cook on low flame till mutton is tender. It will take 10-15 minutes.
When mutton is well cooked and tender then add ginger and whole chilis in it. Increase the heat and dry all the water.
Garnish with thinly sliced ginger and chopped spring onion or coriander leaves.
White karahi is ready. Serve it with naan.
Enjoy!!!!!!!!!!!!!!

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Ingredients:

For Dough:

Flour 3 cups
Oil 2 tbsp
Yeast 1 tbsp
Salt ½ tsp
Sugar 2 tsp
Curd 2 tbsp
Warm water as required
Butter 2 tbsp

For Filling:

Lamb/Beef/chicken minced 250 grams
Potatoes 3-4 boiled and mashed
Small sized onion 1
Ginger garlic paste 2tsp
Red chili powder ½ tsp
Salt ½ tsp
Garam masala 1tsp
Turmeric powder ¼ tsp
Green chilies 3-4
Green coriander ¼ cup
Oil 2-3 tbsp
Crushed red chili ½ tsp
Chopped green coriander ½ tsp
White cumin ¼ tsp
Tomato purée/paste 1 tbsp

Directions:

For filling heat oil in a pan and fry 1 chopped onion. 
Add 250 grams mince meat and 2 tsp of garlic ginger paste and allow to fry
Then add ½ tsp red chili powder,1/2 tsp of salt, tomato paste, 1/4 tsp turmeric powder, ½ tsp crushed red chili and ¼ tsp white cumin powder in it.
When meat is tender then add mashed potatoes and fry them till done.
Garnish wih ¼ cup green coriander and 3-4 chilies and garam masala powder.
Now allow to cool.

For dough, Sift flour and salt in a bowl.
In a large bowl, dissolve yeast in warm water with salt and sugar. Let stand about 10 minutes, until frothy. (i used instant dry yeast).
Add curd, oil, salt, in a sifted flour and mix well so it becomes like bread crumbs now add yeast mixture, knead well to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise for 1 hour, until the dough has doubled in volume.

Punch down dough on a lightly floured surface again. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.
During the second rising, preheat grill to high heat.

Flattened the each ball with rolling pin and then apply a layer of filling over it. Make a slit from the centre of the circle to the edge and gently roll the circle into cone like shape.
Now again flattened the balls with the help of your hands and cover for some time.
Make some slits on the naan, then brush it with oil or melted butter and sprinkle sesame seeds on it and bake it on high heat of oven.

You can bake naans in the centre of a very HOT oven. Heat oven to maximum (around 250°C 475°F (10°C less in fan oven), Gas Mark 9). Remember, oven is very hot. Leave tray inside the oven, to heat really well, for approximately 10 minute, before you place the naans on it. If the oven is not hot, you will get stiff/hard/leathery naans. Make sure both sides are cooked.

Serve hot, with a curry of choice, a yoghurt dish and a pickle.
Crisp and hot naans can be eaten with a little cheese and salad.

Notes

• To make Naans soft, the dough needs to be soft, because the steam from water makes the dough rise better. Just like chaptties, slacker your dough, better they rise and softer they are. So, the consistency should be as slack as you can manage to roll. Some chefs often do it by hand and don’t even use the rolling pin. For this, the dough has to be really soft and pliable.
• Too much yeast will also make them rise fast and then collapse. In fact, if you have time, use even less yeast than in the recipe, and let the dough rise naturally. Mostly people do not use yeast at all, they let yoghurt and natural yeast do the work. In fact, I have amended the recipes today, to reduce the amount.
• Oven temperatures of domestic ovens can not match a tandoor. Pre-heat your oven fully to maximum, before you cook naans.

Enjoy the yummy recipe.

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1¼ kilogram Mutton/Chicken
1¼ kilogram Basmati Rice
1¼ cup Plain Yogurt
1¼ tbsp Red Chilly Powder
2¼ tbsp Coriander Powder
1 tsp Ginger-garlic Paste
1¼ tbsp Mixed Spices
Salt to taste
¼ kilogram Dried Apricots-soaked in hot water
A bunch of Fresh Mint Leaves-chopped
6 Green Chillies
A bunch of Fresh coriander-chopped
Lemon Juice- 4 lemons
1 Bay Leaf
4 medium Onions-chopped
½ kg Potatoes
4 Tomatoes
¼ tsp Yellow Food Color-soaked in ½ cup milk
3 tbsp Cooking Oil

Method:

1.Heat oil in a pan, add the onions, saute until golden brown.
2.Take out half of the fried onions and place on absorbent paper.
3.Add the meat, spices, yogurt to the remaining onion, cook for 20-25 minutes until water evaporates and meat gets tender.
4.Add the potatoes, tomatoes, pulp of dried apricots, chillies, cook on high heat for 5 minutes , stir continuously till done and set aside.
5.In a pan, add 14 cups water, add the salt, 3 green chillies, whole spices, and mint leaves, mix well.
6.When it start boiling, add the rice, parboil and strain.
7.Put the layers of rice and meat one by one with a last layer of rice on top, add the food color.
8.Place the pan on a griddle and cook on high heat, when steam appears,lower the heat for 15 minutes.
9. Serve hot with raita.

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Paratha Roll

Ingredients for Kebab:

1 kg beef mince
1/2 cup channa daal (lentil)
1 cardamom, large
6 whole black peppers
10 dried red chilies whole
1 medium onion
1 piece ginger
6 cloves garlic
Ready made frozen parathas as required
1/2 cup mayonnaise
1 onion, thinly sliced

For Garnishing:

1/2 bunch coriander leaves, chopped
3 green chilies chopped
4 tbsp. chopped mint leaves
1 egg for coating

Directions:

Boil mince with channal daal (lentil), cardamom, salt, red chilies, black pepper, ginger, garlic and onion.
When mince and lentil is tender and water dries up, then grind the mixture in chopper.
Add coriander, mint and green chilies in it. Make flat round kebab shapes.
Dip in egg and fry in little oil. Heat the frozen parathas and apply mayonnaise in it.
Now put 2 fried kebabs and thinly sliced onion in parathas and make a roll. Serve hot.

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chicken Fingers & Shami Kababs

Ingredients:
For Fingers:

Boneless Chicken
Potato
Finely chopped onion
Salt
Black Pepper
Chinese salt
Crushed red chilli
soy sauce
Finely chopped fresh coriander
Finely chopped green chilli
Finely chopped fresh Mint
Mayonnaise
Plain flour
Eggs, beaten well
Breadcrumbs
Oil for dip frying

Directions:

Boil chicken with salt & Black Pepper .Shred it and keep aside. Place unpeeled potatoes in a saucepan, fill with water, and place over high heat. Bring to a boil, cook until potatoes are soft and tender. Drain, cool, and peel potatoes. Mash with a potato masher until there are no lumps. Add cooked Chicken, Chopped onion, salt, Black Pepper, Chinese salt, Crushed red chilli, Soya sauce, Fresh coriander, fresh mint, Green chilli and Mayonnaise. Mix all the ingredients very well to form a thick mixture.
Shape them to small fingers. Take finger one by one, coat first in flour, dip in beaten egg, and then roll in the bread crumbs. Bread all the fingers like this. Now deep fry in hot oil on medium flame till it is golden.


Shaami Kabab

Ingredients
• 500 gm. mince lamb meat.
• 125 gm. (1 1/2 average sized tea cup) chana dal (skinless Bengal gram/Black chickpea Dal),
• 2 onions (200-250 gm.) peeled and roughly chopped
• 3-4 cloves of garlic, peeled
• 1 inch piece of ginger, peeled and roughly chopped
• 1 tsp. cumin seeds
• 3-4 cloves*
• 5-6 peppercorns*
• 2-3 green cardamoms*
• 1-2 large black cardamoms*
• 1/2 inch stick of cinnamon*
• 2 bay leaves*
• *If you do not have these ingredients, use 1 full tsp. of Garam Masala at the end of cooking.
• 2 tsp. coriander powder or seeds
• 2-3 dry red chillies or 1/4 tsp. powder
• Salt to taste
• 1/2 cup water
• 2 eggs lightly beaten
• A small bunch of coriander leaves finely chopped
• A small bunch of mint leaves finely chopped
• Oil for pan frying

Instructions
1. Wash and soak dal for 30 minutes. Drain.
2. Place all ingredients in a pan, except the last three (egg, coriander and mint leaves). Cook until meat and dal are cooked and all the water is absorbed. You can cook these in a pressure cooker, for 2 pressures or 5 minutes under full pressure. To finish off, stir fry on high until all the liquid is dried off and the meat looks quite dry.
3. Pick out and discard large cardamoms, cinnamon stick and bay leaves. Allow meat to cool.
4. Grind in a food processor until smooth.
5. Add 2 lightly beaten eggs, coriander and mint leaves. Mix well.
6. Adjust seasoning. Leave covered in the fridge for an hour or two or even overnight for the mix to ‘set’ a little.
7. Divide into 12-15 portions and shape like a hamburgers or pear drops or rings. Size and shape is your choice. If you are making them for cocktail party, make them quite small.
8. Heat a little oil in a non-stick frying pan. It is always a good idea to test fry one kebab first. If it is too friable and difficult to hold together, add 1-2 tbs. gram flour or besan to the mix before continuing with the rest. Shallow fry all kebabs until brown and crisp on both sides.
9. Serve hot with Chutney.

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اٹالین پریازو پزا پائی
Italian Priazo Pizza Pie

(کسی بھی طریقے سے جیسے بھی چاھیں قیمہ بھون لیں۔)

قیمہ ؛؛؛ ڈیڑھ کپ یا 1 پاؤ
ٹماٹر ؛؛؛ 1 عدد چوپڈ

تیل 2 کھانے کے چمچ

ادرک لہسن کا پیسٹ 2 چائے کے چمچ

کٹی لال مرچ 2 چائے کے چمچ

نمک آدھا چائے کا چمچ

آئل میں ادرک لہسن پیسٹ اور قیمہ ڈال دیں۔پھر کٹی لال مرچ،نمک،اور ٹماٹر ڈال کر ڈھک دیں۔اور 10-12 منٹ کے بعد ڈھکن ہٹا کربھون لیں۔برنر سے ہٹا کر ٹھنڈا کر کے اسمیں ہرا دھنیہ ، ہری مرچ اور گرم مصالحہ اور اور اگر چاھیں تو ایک چوپڈ پیاز بھی ڈال کر مکس کر لیں۔


فِلنگ :

بُھنا قیمہ
ٹماٹو کیچپ
پیاز
ٹماٹر
شملہ مرچ
چیزچیڈر یا موزریلا


dough



ڈو کو 2 حصوں ممیں ڈیوائیڈ کر لیں۔
اوون ٹرے کی آئلنگ کریں۔

پہلے ایک روٹی کو 10 انچ بیل کر اوون ٹرے میں رکھ کر اس پرکیچپ، پھر قیمہ،ڈال دیں۔پھر اس پر چوپڈ شملہ مرچ اور پیاز اچھی طرح ڈال دیں۔اور اوپر چییز ڈال دیں۔
سییم ویسے جیسے پزے کیلئیے کرتے ھیں۔

اب دوسری روٹی ،کو بیل کر پہلی روٹی (جس پر فلنگ والا مکسچر پھیلایا) کے اوپر رکھ کر اچھی طرح انگلی سے یا پھر کانٹے سے کناروں کو بند کر دیں اور پھر اس پر اچھی طرح انڈے کی کوٹنگ کر کے 200 سیلسیئس پر پری ہیٹڈ اوون میں 30 منٹس کیلئیے بیک کر لیں۔

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اجزاء

گوشت ڈیڑھ کلو گرام (مٹن یا بیف)

ادرک ڈیڑھ چھٹانک (باریک کَٹا ہوا)

لہسن چار چائے کے چمچ (پسا ہوا)

مکھن چھ اونس

کوکنگ آئل تین چوتھائی کپ

ٹماٹر ایک پاؤ

ہری مرچ بارہ عدد (کَٹی ہوئی)

دہی ایک کپ

اخروٹ پچاس گرام (باریک کٹے ہوئے

بڑی اور چھوٹی الائچی آدھا چائے کا چمچ (پسی ہوئی)

ہرا دھنیا حسبِ ذائقہ

نمک حسبِ ذائقہ

لال مرچ حسبِ ذائقہ

گرم مصالحہ ایک چائے کا چمچ (پسا ہوا)

سبز الائچی چار سے چھ عدد (ثابت)

پانی حسبِ ضرورت

ترکیب

گوشت کو چھوٹی چھوٹی بوٹیوں میں کاٹ لیں۔

گوشت کو لہسن دو گلاس پانی اور ایک چمچ نمک ڈال کر پکنے کےلئے رکھ دیں۔

جب گوشت میں پانی تھوڑا سا رہ جائے تو اس میں مکھن، تیل، ادرک، ہری مرچ، نمک، لال مرچ پاؤڈر اور پسا ہوا گرم مصالحہ بھی ڈال دیں۔

پانچ منٹ پکنے دیں پھر دہی پھینٹ کر ڈال کر دیں۔

دہی خشک ہو جائے تو ٹماٹر کاٹ کر مزید کچھ دیر بھونیں۔

کڑاہی گوشت جب تیار ہو جائے تو ہرا دھنیا اور سبز الائچی ڈال کر پیش کریں۔

Kairi gosht:

(Mutton with green unripe mangoes)

Ingredients:

1/2 kg mutton
5 medium onions (chopped)
I large kairi (cut into large cubes)
2 large tomatoes ( chopped)
Oil- 1/2 cup
2 tbsp. ginger garlic paste
1tbsp. Red chilli powder
Salt- 1 tbsp.
Turmeric powder- 1/2 tsp (haldi)
Coriander powder- 1 tbsp. (dhaniya)
Green chillies- 5-6 (chopped)
Feugreek leaves (methi leaves)- 10 gm
Coriander leaves (kothimeer) - 10 gm (chopped)
Water- 1/2 cup

Procedure:

1. In a preassure cooker heat oil, add chopped onions and fry until it starts browning.
2. Now add the salt, gg paste, and all other dry spices. Mix well and fry for another minute.
3. Add the mutton and sauté well for 2-3 mins.
4. Add the kairi, tomatoes, fenugreek leaves and water. Sauté for another minute. Cover with the lid and cook until 5-6 whistles.
5.Turn off the stove, take off the cooker from heat and leave it on the counter for about 10 mins until all the pressure is released.
6. Finally, open the lid, add the chopped green chillies and coriander. Serve.

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 Shami Kabab

Ingredients

 1 cup Channa Dal / Split Yellow grams -

3 cups boneless meat/beef or lamb/or chicken

3 tbsp rice

2 cloves of garlic

1 tbsp ginger paste

1 small onion diced

1 tsp cumin powder

1 tsp gram masala

1 tsp red chili powder

2 cups water

1 egg

Salt and pepper

Oil for frying

Method:

Soak dal and rice for 2 hours.

In a heavy base pan put all the ingredients, dal meat rice spices and 2 cups of water, and cook them on medium, low heat until the water get dry and meat get cooked, let it cool,

Put the mixture in Food Processor until it holds its shape.

Add egg and make 15 even sized cakes fry over medium heat on both sides until golden brown serve with salad and chatney.

Note.

These kababs freeze well, make a big batch first arrange them in oiled tray when they get hard, transfer them in to zip-lock bags fry when ever needed.

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yakhni pulao mean meat stock rice in which the meat is boiled with a lots of whole spices and water until soft.tradionally yakhni pulao is made of beef and beef stock which have more flavor. this recipe

is very flavor full and usually served with chana dal curry and salads.  

Serves 6                      

 yakhni pulao

Ingredients:

1/2 kg meat chicken or lamb cut in to pieces

5 cups water

3 cloves garlic crushed

1 tbsp ginger grated

2 large onion peeled and sliced

4 cloves

8 black pepper corns

1 cinnamon stick

2 bay leaves

3 green cardamom

1 tsp aniseeds

1tsp coriander powder

 1 tsp white cumin seeds

1 tsp black cumin seeds

1 tsp garam masala powder

Salt and pepper

1 large tomato chopped

1/4-cup canola oil

1 green chili

2 Tbs raisins

2 cups Pakistani basmati rice

Method:

Trim fats from the meat and wash with cold water.

Put water in a heavy based saucepan add meat   and ginger garlic and half of onion and all the spices bring to boil and than reduce the heat, cover and allow to cook the meat. Fry the onion until golden add tomatoes and stir add salt and pepper and add to the stock and let boil gently until the meat get cook and soft. Remove the meat in separate plate and strain   the stock   discard the spices add meat to frying pan and left over oil add garam masala and fry for 2 minutes add to stock and rice and raisins and let it cook till the water dries and rice done, you can cook it pot or rice cooker. Fluff up the rice with fork transfer serving dish. Note. Measure the stock 4-cup stock for 2-cup rice.

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