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Hari mirch

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Yemeni Style Smokey Chicken Mandi

Ingredients Smokey Chicken:

1. Prepare Mandi Sauce:

  • -Namak (Salt) ¼ tsp or to taste
  • -Kali mirch powder (Black pepper powder) ¼ tsp
  • -Lal mirch (Red chilli) crushed ¼ tsp
  • -Tomato paste 1 & ½ tbs
  • -Water ¼ Cup
  • -Tamatar (Tomatoes) 3 medium
  • -Hari mirch (Green chilli) 2
  • -Lehsan (Garlic) cloves 2
  • -Hara dhania (Fresh coriander) 1-2 tbs

2. Prepare Mandi Chicken:

  • -Kali mirch powder (Black pepper powder) ½ tbs
  • -Laung powder (Clove powder) ¼ tsp
  • -Namak (Salt) ½ tbs or to taste
  • -Olive oil 3 tbs
  • -Adrak lehsan paste (Ginger garlic paste) 1 & ½ tbs
  • -Cooking oil ¼ Cup
  • -Chicken leg quarters 4 pieces
  • -Zafran (Saffron strands) ½ tsp
  • -Hot water 2-3 tbs
  • -Dhania powder (Coriander powder) 1 & ½ tbs
  • -Elaichi powder (Cardamom powder) ½ tsp
  • -Paprika powder ½ tbs
  • -Zeera powder (Cumin powder) 1 & ½ tbs
  • -Haldi powder (Turmeric powder) ¼ tsp

3. Prepare Mandi Rice:

  • -Hari elaichi (Green cardamom) 3-4
  • -Badiyan ka phool (Star anise) 1
  • -Chicken cube 1
  • -Water 4 Cups or as required
  • -Namak (Salt) 1 tbs or to taste
  • -Koyla (Charcoal) for smoke
  • -Badam (Almonds) blanched & peeled
  • -Hara dhania (Fresh coriander) chopped
  • -Falak Extreme Basmati Rice 500g
  • -Cooking oil 3-4 tbs
  • -Pyaz (Onion) sliced 1 medium
  • -Lehsan (Garlic) sliced 1 tbs
  • -Hari mirch (Green chillies) 5-6
  • -Shimla mirch (Capsicum) sliced 1 small
  • -Tez patta (Bay leaves) 2
  • -Darchini (Cinnamon sticks) 2
  • -Sabut dhania (Coriander seeds) ½ tbs
  • -Zeera (Cumin seeds) 1 tsp
  • -Laung (Cloves) 4-5
  • -Sabut kali mirch (Black peppercorns) ½ tsp

Directions:

1. Prepare Mandi Sauce:

  1. -In a chopper, add tomatoes,green chilli, garlic,fresh coriander, salt,black pepper powder, red chilli crushed, tomato paste & water, chop well & set aside.

2. Prepare Mandi Chicken:

  1. -Make deep cuts on both sides of chicken pieces with the help of a knife & set aside.
  2. -In a small bowl, add saffron, and hot water, mix well & set aside.
  3. -In a bowl, add coriander powder,cardamom powder, paprika powder, cumin powder,turmeric powder, black pepper powder, clove powder, salt, olive oil, ginger garlic paste, saffron water & whisk well.
  4. -Add chicken pieces & rub evenly, cover & marinate for 4 hours or overnight in the refrigerator.
  5. -In a pot, add cooking oil, and marinated chicken, apply the remaining marinade & cook on medium flame from both sides until golden brown, take out chicken pieces & set them aside.

3. Prepare Mandi Rice:

  1. -In a bowl, add basmati rice, and water, wash thoroughly and soak for 30 minutes then strain soaked rice & set aside.
  2. -In the same pot, add cooking oil, and onion & fry until lightly golden.
  3. -Add garlic, and green chillies & sauté for a minute.
  4. -Add capsicum & mix well.
  5. -Add bay leaves, cinnamon sticks, coriander seeds, cumin seeds, cloves, black peppercorns, green cardamom, star anise, and chicken cube, mix well & cook for 1-2 minutes.
  6. -Add strain & soaked rice & mix well.
  7. -Turn off the flame, add water, and salt & mix well.
  8. -Place the steamer on top of the pot & add cooked chicken pieces, apply the remaining marinade with the help of a brush, and cover with aluminium foil & lid.
  9. -Turn on the flame & cook on high flame for 4-5 minutes to build up steam than steam cook on low flame for 20-25 minutes.
  10. -Give coal smoke for 2 minutes.
  11. -Garnish with almonds, and fresh coriander & serve chicken mandi with mandi rice & sauce!

 

Kathiawari Aloo Choley

Ingredients Aloo Choley:

1. Prepare Hari Chutney:

  • -Zeera (Cumin seeds) 1 tsp
  • -Sev nimco 2 tbs
  • -Namak (Salt) ½ tsp or to taste
  • -Kala namak (Black salt) ½ tsp
  • -Lemon juice 3 tbs
  • -Water ¼ Cup
  • -Hara dhania (Fresh coriander) handful
  • -Podina (Mint leaves) handful
  • -Hari mirch (Green chillies) 3-4
  • -Adrak (Ginger) 1-inch piece
  • -Lehsan (Garlic) cloves 3-4

2. Prepare Kathiawari Cholay:

  • -Hari mirch (Green chillies) sliced 3-4
  • -Hara dhania (Fresh coriander) chopped handful
  • -Tamatar (Tomato) deseeded & chopped
  • -Chaat masala
  • -Lal mirch (Red chilli) crushed
  • -Pyaz (Onion) sliced
  • -Papri
  • -Har dhania (Fresh coriander) chopped
  • -Lal mirch powder (Red chilli powder) ½ tbs or to taste
  • -Chicken powder 1 tbs
  • -Zarda ka rang (Orange food colour) ¼ tsp
  • -Water 2 Cups
  • -Water 1 litre
  • -Safed Chaney (Chickpeas) 300g (boiled until 90% done)
  • -Aloo (Potatoes) boiled & diced 3 large
  • -Aloo (Potato) boiled & cubes 1 medium
  • -Safed Chaney (Chickpeas) boiled ¼ Cup along with its water
  • -Imli pulp (Tamarind pulp) ½ Cup (80g tamarind soaked in ½ Cup water)
  • -Tomato ketchup 4 tbs
  • -Sabut dhania (Coriander seeds) roasted & crushed 2 tsp
  • -Haldi powder (Turmeric powder) ½ tsp
  • -Zeera (Cumin seeds) roasted & crushed 2 tsp
  • -Lal mirch (Red chilli) crushed 1 tsp
  • -Chaat masala 1 tsp
  • -Namak (Salt) ½ tbs or to taste

Directions:

1. Prepare Hari Chutney:

  1. – In a blender flagon, add fresh coriander, mint leaves, green chillies, gusto, garlic, cumin seeds, sev nimco, swab, black swab, bomb juice, and water, mix well & set away.

2. Prepare Kathiawari Cholay:

  1. – In a blending flagon, add potato, chickpeas along with its water, tamarind pulp, tomato ketchup, coriander seeds, turmeric greasepaint, cumin seeds, red chilli crushed, chaat masala, swab, red chilli greasepaint, funk greasepaint, orange food colour, water & mix well.
  2. – Transfer to a wok, add water, mix well & bring it to a boil.
  3. – Add chickpeas, potatoes, green chillies, and fresh coriander, mix well & cook on medium honey for 18- 20 twinkles, cover & chef on low honey for 4- 5 twinkles.
  4. – On a serving plate, add khathiawari cholay, set hari chutney, tomato, chaat masala, red chilli crushed, onion, papri, and fresh coriander & serve with pav buns!

Makhni Chanay Bhature

Ingredients Makhni Chanay:

1. Prepare Makhani Choley:

  • -Cream 4-5 tbs
  • -Garam masala powder ¼ tsp
  • -Kasuri methi (Dried fenugreek leaves) 1 tsp
  • -Hara dhania (Fresh coriander) chopped handful
  • -Hari mirch (Green chilies) sliced 2-3
  • -Makhan (Butter) 1 tbs
  • -Hara dhania (Fresh coriander) chopped
  • -Makhan (Butter)
  • -Pyaz (Onion) 3 medium
  • -Tamatar (Tomatoes) 2 large
  • -Cooking oil 2-3 tbs
  • -Makhan (Butter) 3-4 tbs
  • -Zeera (Cumin seeds) ½ tsp
  • -Sukhi Lal mirch (Dried red chilies) 3-4
  • -Adrak lehsan paste (Ginger garlic paste) 1 tbs
  • -Namak (Salt) 1 tsp or to taste
  • -Zeera powder (Cumin powder) 1 tsp
  • -Lal mirch powder (Red chili powder) 1 tsp or to taste
  • -Dhania powder (Coriander powder) 1 tsp
  • -Haldi powder (Turmeric powder) ½ tsp
  • -Chicken powder ½ tbs
  • -Kali mirch powder (Black pepper powder) ½ tsp
  • -Choley (Chickpeas) boiled 2 Cups
  • -Water 2 Cups

2. Prepare Bhatura:

  • -Maida (All-purpose flour) sifted 2 & ½ Cups
  • -Sooji (Semolina) ½ Cup
  • -Namak (Salt) ½ tbs or to taste
  • -Sugar powdered 1 & ½ tbs
  • -Baking soda ¼ tsp
  • -Ghee (Clarified butter) 2-3 tbs
  • -Dahi (Yogurt) 3 tbs
  • -Water ¾ Cup or as required
  • -Cooking oil for frying

Directions Makhni Chanay:

1. Prepare Makhni Chanay:

  1. Grate onion & tomatoes with the help of a grater & set away.
  2. – In a wok, add cuisine oil painting, and adulation & let it melt.
  3. – Add cumin seeds, and dried red chilies & blend well.
  4. – Add grated onion & tomatoes, mix well & cook on medium kindler for 3- 4 twinkles.
  5. – Add gusto garlic paste & blend well.
  6. – Add swab, cumin greasepaint, red chili greasepaint, coriander greasepaint, turmericgreasepaint, funk greasepaint, and black pepper greasepaint, mix well & cook for 2 twinkles.
  7. – Add boiled chickpeas & blend well.
  8. – Add water, mix well & bring it to a boil, cover & cook on medium honey for 6- 8 twinkles.
  9. – Turn off the honey, add cream & blend well.
  10. – Turn on the honey, add garam masala greasepaint, dried fenugreek leaves, fresh coriander, green chilies, and adulation, cover & poach on low honey for 2 twinkles.
  11. – Garnish with fresh coriander, adulation & serve!

Prepare Bhaturay:

  1. – In a coliseum, add all-purpose flour, semolina, swab sugar, and incinerating soda pop & blend well.
  2. – Add clarified adulation, and yogurt & blend well until it crumbles.
  3. – Gradationally add water & knead until dough is formed, cover & let it rest for 30 twinkles.
  4. – Knead & stretch dough again for 2- 3 twinkles.
  5. – Grease hand with oil painting, take a small dough( 50g), make a ball, grease with cuisine oil painting & press gently and roll out with the help of rolling leg( makes 13- 14).
  6. – In a wok, heat cuisine oil painting( 160- 170C) & deep shindig bhatura on medium honey until it puffs up & golden.
  7. – Serve with bhatura with makhni chanay, fix & onion.

 

Vegetable wontons with cream cheese

Ingredients Vegetable wontons with cream cheese:

  • -Cooking oil 1 tsp
  • -Shimla mirch (Capsicum) chopped ½ Cup
  • -Band gobhi (Cabbage) chopped ¾ Cup
  • -Gajar (Carrots) grated ¾ Cup
  • -Hara pyaz (Spring onion) leaves chopped ½ Cup
  • -Hari mirch (Green chilli) chopped 1 tbs
  • -Kali mirch powder (Black pepper powder) ½ tsp
  • -Chicken powder ½ tsp
  • -Namak (Salt) 1 pinch or to taste
  • -Cream cheese 3-4 tbs
  • -Fresh parsley chopped 1 tbs
  • -Anda (Egg) 1
  • -Wonton wraps or Roll sheets as required
  • -Cooking oil for frying

Directions:

  1. – In a frying visage, add cuisine oil painting, capsicum, cabbage, carrots, spring onion leaves, green chilli, mix well & cookon medium honey for 1- 2 twinkles.
  2. – Add black pepper greasepaint, funk greasepaint, swab & blend well.
  3. – Take out in acoliseum & let it cool fully.
  4. – Add cream rubbish, fresh parsley, mix well & set away.
  5. – In a coliseum, add egg, whisk well &set away.
  6. – Take 4 x4 inch wonton serape , add 1 tsp admixture in the center, apply whisked egg at all the edges, fold intriangular shape & seal all sides.
  7. – Apply whisked egg on one corner of triangle and imbrication to form wonton shape(makes 28- 30).
  8. – In a wok, heat cuisine oil painting and shindig on medium honey until golden brown.
  9. – Serve with dippingsauce!

Spicy Garlic Fried Chicken

Ingredients Fried Chicken:

  • -Cornflour ½ tbs
  • -Cooking oil 3-4 tbs
  • -Pyaz (Onion) sliced 2-3 tbs
  • -Lehsan (Garlic) sliced 1 tbs
  • -Lal mirch (Red chili) crushed ½ tbs
  • -Hari mirch (Green chillies) julienne 3-4
  • -Hara pyaz (Spring onion leaves) julienne 3-4 tbs
  • -Til ka tel (Sesame oil) 1 tbs
  • -Hara pyaz (Spring onion leaves) julienne
  • -Dried red chili sliced
  • -Boneless chicken preferably thigh pieces ½ kg
  • -Namak (Salt) ½ tsp or to taste
  • -Kali mirch (Black pepper) crushed 1 tsp
  • -Adrak (Ginger) chopped 1 tsp
  • -Sirka (Vinegar) 1 tsp
  • -Soy sauce 1 tbs
  • -Anday ki safedi (Egg white) 1
  • -Maida (All-purpose flour) 2 tbs
  • -Cornflour ¼ Cup
  • -Cooking oil for frying
  • -Soy sauce 2 & ½ tbs
  • -Sirka (Vinegar) 2 & ½ tbs
  • -Water 3 tbs
  • -Brown sugar powdered 2 tbs

Directions:

  1. – In a coliseum, add funk, swab, black pepper crushed, gusto, ginger, and soy sauce & blend well, cover & marinate for 10- 15 twinkles.
  2. – Add egg-purpose flour, and cornflour & blend well
  3. . – In a frying visage, heat cuisine oil painting & shindigmarinated funk on medium honey until golden & crisp & set away.
  4. – In a coliseum, add soy sauce, ginger, water, brown sugar, cornflour, mix well & set away. – In a wok, add cuisine oil painting, onion, garlic & shindig until lightly golden.
  5. – Turn off the honey & let it rest for a nanosecond. – Add red chili crushed & mix well.
  6. – Turn on the honey, add set sauce, mix well & cook until sauce thickens( 2- 3 twinkles).
  7. – Now add fried funk & blend well.
  8. – Add green chilies, spring onion leaves, and sesame oil painting & blend well.
  9. – Garnish with spring onion leaves, and dried red chili & serve with boiled rice!

Khasta kabab (Stuffed)

Ingredients kabab:

  • -Pyaz (Onion) 3 medium
  • -Adrak (Ginger) chopped 1 tsp
  • -Hari mirch (Green chili) chopped 1 tbs
  • -Amchur powder (Dried mango powder) 1 tsp
  • -Hara dhania (Fresh coriander) chopped handful
  • -Cooking oil 3-4 tbs
  • -Boneless beef with 10% fat (Charbi) ½ kg
  • -Dahi (Yogurt) hung 2 tbs
  • -Pyaz (Onion) fried 2 tbs
  • -Besan (Gram flour) roasted 3 tbs
  • -Namak (Salt) 1 tsp or to taste
  • -Lal mirch powder (Red chili powder) 1 tbs or to taste
  • -Zeera (Cumin powder) roasted & crushed 1 & ½ tsp
  • -Meat tenderizer ½ tbs
  • -Haldi powder (Turmeric powder) ½ tsp
  • -Garam masala powder ½ tsp
  • -Elaichi powder (Cardamom powder) ¼ tsp
  • -Jaily powder (Nutmeg powder) ¼ tsp
  • -Javitri powder (Mace powder) ¼ tsp

Directions:

  1. – In an eggbeater, add beef, yogurt, fried onion, gram flour, swab, red chili greasepaint, cumin seeds, meat tenderizer,turmeric greasepaint, garam masala greasepaint, cardamom greasepaint, nutmeg greasepaint & mace greasepaint, hash well & marinate for 2 hours.
  2. – In a coliseum, place a muslin cloth, grate onion with the help of a grater & squeeze out waterfully
  3. – In a coliseum, add grated & squeeze onion, gusto, green chili, dried mango greasepaint, and fresh coriander, mix well &set away.
  4. – Grease hands with oil painting, take a small volume of admixture( 50g), make a ball & flatten it on your win, added stuffing, cover duly & make kebabs of equal sizes( makes 11- 12).
  5. – In a frying visage, add cuisine oil painting and shindig kebabs on medium honey from both sides until golden brown & cover in between for 1- 2 twinkles( on low honey).
  6. – Serve with chutney or tomato ketchup!

 

Lobia Masala

Ingredients for white Lobia Masala:

  • -Namak (Salt) 1 tsp or to taste
  • -Makhan (Butter) 2-3 tbs
  • -Kasuri methi (Dried fenugreek leaves) 2 tbs
  • -Garam masala powder ½ tsp
  • -Reserved boiled beans water ¾ Cup
  • -Lemon juice 1 tbs
  • -Hari mirch (Green chillies) sliced 2-3
  • -Hara dhania (Fresh coriander) chopped handful
  • -Hara dhania (Fresh coriander) chopped
  • -Lemon wedges
  • -Safed labia (Black eyed beans) 1 & ½ Cups
  • -Namak (Salt) 1 tsp or to taste
  • -Water 4 Cups
  • -Cooking oil 3-4 tbs
  • -Pyaz (Onion) chopped 2 medium
  • -Adrak lehsan paste (Ginger garlic paste) 1 tbs
  • -Tamatar (Tomatoes) chopped 3-4 medium
  • -Reserved boiled beans water ¼ Cup
  • -Dhania powder (Coriander powder) 1 tsp
  • -Lal mirch powder (Red chilli powder) 1 tsp or to taste
  • -Haldi powder (Turmeric powder) ¼ tsp
  • -Zeera powder (Cumin powder) 1 tsp

Directions Lobia Masala:

  1. – In a pressure cooker, add black-eyed sap, swab, and water & blend well, cover & pressure chef for 12- 15 twinkles also strain& set away.
  2. – Reserve 1 Mug of boiled sap water for after use. – In a wok, add cuisine oil painting, onion & sauté until translucent.
  3. – Add gusto garlic paste & blend well.
  4. – Add tomatoes & blend well.
  5. – Add reserved boiled sap water & blend well.
  6. – Add coriander grease paint, red chilli grease paint, turmeric grease paint, and cumin grease paint, swab, and mix well & cook until tomatoes are soft( 3- 4 twinkles).
  7. – Add adulation, dried fenugreek leaves, garam masala greasepaint, mix well & cook for 2 twinkles.
  8. – Add boiled black-eyed sap & blend well.
  9. – Add reserved boiled sap water & blend well
  10. . – Add bomb juice, green chillies, and fresh coriander & blend well.
  11. – Garnish with fresh coriander, and bomb wedges & serve with chapati or naan!

Chicken Badami Handi

Ingredients For Chicken Badami :

  • -Adrak (Ginger) julienne
  • -Makhan (Butter) 2-3 tbs
  • -Hari mirch (Green chillies) sliced 2-3
  • -Hara dhania (Fresh coriander) chopped
  • -Adrak (Ginger) julienne
  • -Laung (Cloves) 2-3
  • -Hari elaichi (Green cardamom) 2
  • -Garam masala powder 1 tsp
  • -Jaifil powder (Nutmeg powder) 1/8 tsp
  • -Javitri powder (Mace powder) 1/8 tsp
  • -Kasuri methi (Dried fenugreek leaves) 1 tsp
  • -Hari mirch (Green chilli) sliced 1-2
  • -Hara dhania (Fresh coriander) chopped
  • -Hari mirch (Green chilli) 1-2
  • -Pyaz (Onion) fried ¼ Cup
  • -Hara dhania (Fresh coriander) 2 tbs
  • -Podina (Mint leaves) 6-8 leaves
  • -Olper’s Milk ¼ Cup
  • -Olper’s Cream ¼ Cup
  • -Olper’s Milk 1 Cup
  • -Cooking oil ½ Cup
  • -Badam (Almonds) cut in half 8-10
  • -Dahi (Yogurt) whisked ½ Cup
  • -Lal mirch powder (Red chilli powder) 1 tsp or to taste
  • -Zeera (Cumin seeds) roasted & crushed 2 tsp
  • -Haldi powder (Turmeric powder) ½ tsp
  • -Kali mirch powder (Black pepper powder) ½ tsp
  • -Sabut dhania (Coriander seeds) roasted & crushed 2 tsp
  • -Namak (Salt) 1 tsp or to taste
  • -Tomato paste 2 tbs
  • -Adrak lehsan paste (Ginger garlic paste) 1 & ½ tbs
  • -Boneless chicken cubes 700g
  • -Badam (Almonds) soaked & peeled 14-15

Directions:

  1. – In a coliseum, add yoghurt, red chilli grease paint, cumin seeds, turmeric grease paint, black pepper grease paint, coriander
  2. seeds, swab, tomato paste, gusto garlic paste & whisk well. – Add funk & blend well, cover & marinate for 15- 20 twinkles. –
  3. In a grinder, add almonds, green chilli, fried onion, fresh coriander, mint leaves, and milk & grind to a make thick paste & set
    away.
  4. – In a flagon, add cream, and milk, whisk well & set away.
  5. – In a wok, add cuisine oil painting, almonds & shindig for a
    nanosecond & reserve for garnishing.
  6. – In the same wok, add cloves, and green cardamom and mix well.
  7. – Add marinated
    funk, mix well & cook on medium honey until oil painting separates( 6- 8 twinkles).
  8. – Add badam & masala paste, mix well
    & cook for 4- 5 twinkles.
  9. – Add olper’s milk & cream admixture, mix well & cook on medium honey until it thickens( 4- 5
    twinkles)
  10. . – Add garam masala greasepaint, nutmeg greasepaint, mace greasepaint, and dried fenugreek leaves & mix well,cover & poach on low honey until oil pain
  11. – Add green chillies & shindig for 30 seconds.
  12. – Add set Badamifunk, trim with fried almonds, fresh coriander, gusto & serve!

Chapli Kofta Pulao

Ingredients For Chapli Kofta Pulao:

1. Prepare Chapli Koftay:

  • -Garam masala powder ½ tsp
  • -Kali mirch powder (Black pepper powder) ½ tsp
  • -Lal mirch (Red chilli) crushed 1 tbs
  • -Hari mirch (Green chilli) chopped 1 & ½ tbs
  • -Makai ka atta (Maize flour) ½ Cup
  • -Hara dhania (Fresh coriander) chopped 2-3 tbs
  • -Anda (Egg) 1
  • -Tamatar (Tomatoes) deseeded & chopped 2 medium
  • -Adrak lehsan paste (Ginger garlic paste) 1 & ½ tbs
  • -Namak (Salt) 1 & ½ tsp or to taste
  • -Sabut dhania (Coriander seeds) crushed 1 & ½ tbs
  • -Zeera powder (Cumin powder) 1 tsp
  • -Ajwain (Carom seeds) 1 tsp
  • -Anardana (Dried pomegranate seeds) crushed 1 & ½ tbs
  • -Cooking oil 1 tbs
  • -Andy (Eggs) whisked 2
  • -Boneless beef 600g
  • -Beef charbi (Fat) 80g
  • -Pyaz (Onion) grated & squeezed 2 medium

2. Prepare Pulao:

  • -Zeera powder (Cumin powder) 1 & ½ tsp
  • -Lal mirch (Red chilli) crushed ½ tbs
  • -Saunf (Fennel seeds) crushed 1 tsp
  • -Garam masala powder 1 tsp
  • -Hot water 3 Cups
  • -Hari mirch (Green chillies) 4-5
  • -Hara dhania (Fresh coriander) chopped
  • -Pyaz (Onion) fried
  • -Laung (Cloves) 3-4
  • -Tez patta (Bay leaves) 2
  • -Adrak lehsan paste (Ginger garlic paste) 1 & ½ tbs
  • -Hari mirch (Green chilli) paste ½ tbs
  • -Tamatar (Tomato) sliced 1 medium (optional)
  • -Dahi (Yogurt) whisked 1 Cup
  • -Namak (Salt) ½ tbs or to taste
  • -Sabut dhania (Coriander seeds) crushed 1 & ½ tsp
  • -Boiling water as required
  • -Chawal (Rice) Sella 500g (soaked for 30 minutes)
  • -Ghee (Clarified butter) 1 Cup or as required
  • -Pyaz (Onion) sliced 3 medium
  • -Zeera (Cumin seeds) 1 tsp
  • -Sabut kali mirch (Black peppercorns) 14-15
  • -Darchini (Cinnamon sticks) 2
  • -Badi elaIchi (Black cardamom) 1

Directions:

1. Prepare Chapli Koftay:

  1. – In a frying visage, add cuisine oil painting, whisked eggs, spread unevenly & cook from both sides & set away. – In an eggbeater, add beef, beef fat & chop well.
  2. – Take out in a coliseum, add onion, tomatoes, gusto garlic paste, swab, coriander seeds, cumin greasepaint, carom seeds, pomegranate seeds, garam masala greasepaint, black peppergreasepaint, red chilli crushed, green chilli, sludge flour, omelette, fresh coriander, egg & blend until well combined
  3. -Grease hands with oil painting, take a small volume of admixture( 40g) and make meatballs of equal sizes & set them away( makes28).

2. Prepare Pulao:

  1. – In boiling water, add rice & blanch rice for 1- 2 twinkles to remove redundant bounce also strain well& set away.
  2. – In a pot, add clarified adulation & let it melt
  3. . – Add set meatballs & shindig on medium honey until brown, take out & set away.
  4. – In the same pot, add onion & shindig until golden brown.
  5. – Take out half the volume of fried onion &reserve it for after use
  6. . – In the remaining fried onion, add cumin seeds, black peppercorns, cinnamon sticks, black cardamom, cloves, and bay leaves & mix well.
  7. – Add gusto garlic paste, and green chilli paste & blend well
  8. . – Add tomatoes, mix well & cook for2- 3 twinkles.
  9. – Add yoghurt, mix well & cook for a nanosecond.
  10. – Add swab, coriander seeds, cumin greasepaint, red chilli crushed, fennel seeds, and garam masala greasepaint, mix well & cook until oil painting separates( 3- 4 twinkles).
  11. – Addbleached rice & blend well. – Add hot water, mix well & cook for 2- 3 twinkles.
  12. – Add fried chapli kofta, green chillies, fresh coriander & fried onion, cover with aluminium antipode & seal with a lid and cook on high honey for 2- 3 twinkles to makeup brume also brume chef on low honey for 12- 15 twinkles.
  13. – Garnish with fried onion, and serve with raita & salad!

Saag Gosht

Ingredients For Saag Gosht:

  • Haldee powder (Turmeric powder) ½ tsp
  • Lal mirch powder (Red chili powder) 1 tbs or to taste
  • Namak (Salt) 1 tsp or to taste
  • Pani (Water) 1 Cup or as required
  • Tamatar (Tomatoes) chopped 3-4 medium
  • Hara lehsan (Green garlic) chopped
  • Hari mirch (Green chili) chopped
  • Hara dhania (Fresh coriander) chopped
  • Badi elaichi (Black cardamom) 1
  • Zeera (Cumin seeds) 1 tsp
  • Beef boneless cubes ½ kg
  • Pyaz (Onion) sliced 1 large
  • Adrak lehsan paste (Ginger garlic paste) 1 & ½ tbs
  • Dhania powder (Coriander powder) 1 tbs
  • Pani (Water) 2-3 liters
  • Sarson ka saag (Fresh mustard leaves) 2 kg
  • Hari mirch (Green chilies) 3
  • Sarson ka tail (Mustard oil) 1 Cup
  • Laung (Cloves) 8-10
  • Darchini (Cinnamon sticks) 2
  • Sabut kali mirch (Whole black pepper) 10-12
  • Hari elaichi (Green cardamom) 2

Directions:

  1. Clean all of the sparkling mustard leaves and wash them very well.
  2. In a pot, add water and bring it to a boil.
  3. Add sparkling mustard leaves, and green chilies, blend, and produce it to boil, cowl and boil on medium-low flame for 4-5 hours (grind if preferred) & set aside.
  4. In the pot, add mustard oil, cloves, cinnamon sticks, complete black pepper, inexperienced cardamom, black cardamom, and cumin seeds, and blend nicely.
  5. Add beef boneless cubes and mix well till modifications shade.
  6. Add onion, mix properly and cook dinner for 10-12 minutes.
  7. Add ginger garlic paste and blend nicely for two mins.
  8. Add coriander powder,turmeric powder, purple chili powder, and salt, blend properly and cook dinner for five minutes.
  9. Add water, mix properly and convey it to boil, cover and cook dinner on low flame for 25-30 minutes or till the meat is gentle.
  10. Add tomatoes and blend nicely, cowl and cook till tomatoes are soft and oil separates.
  11. Now add boiled sparkling mustard leaves, blend nicely and cook for eight-10 mins.
  12. Add inexperienced garlic, green chili, and clean coriander and blend well.
  13. Garnish with green chili, and inexperienced garlic & serve!