Beef Seekh Kabab Recipes by Zubaida Tariq
Ingredients:
½ kg minced meat
2 bread slices
2 tbsp gram
1 tsp white cumin
1 tsp black cumin
8 small cardamoms
1 tbsp poppy seeds
Whole spices little bit
Oil as required
2 tbsp raw papaya
2 tbsp malai
Salt as required
1 tbsp chili powder
½ bunch finely chopped mint leaves
4 finely chopped green chilies
½ cup dry milk
1 egg
1 tbsp seekh kabab masala
Oil as required
Ingredients:
½ kg minced meat
2 bread slices
2 tbsp gram
1 tsp white cumin
1 tsp black cumin
8 small cardamoms
1 tbsp poppy seeds
Whole spices little bit
Oil as required
2 tbsp raw papaya
2 tbsp malai
Salt as required
1 tbsp chili powder
½ bunch finely chopped mint leaves
4 finely chopped green chilies
½ cup dry milk
1 egg
1 tbsp seekh kabab masala
Oil as required
Beef Seekh Kabab Recipes
INGREDIENTS :
Beef mince ½ kg
Kidneys fat 125 gm
Coriander leaves ¼ bunch
Onion 1
Green chilies 3 – 4
Ginger 1 piece
All spIce powder 1 tsp
Cumin powder 1 tsp
Coriander powder 1 tsp
Salt to taste
Kidneys fat 125 gm
Coriander leaves ¼ bunch
Onion 1
Green chilies 3 – 4
Ginger 1 piece
All spIce powder 1 tsp
Cumin powder 1 tsp
Coriander powder 1 tsp
Salt to taste
Method:
In chopper put together ½ kg mince, 3 – 4 green chilies, 1 piece of ginger, 1 chopped onion and ¼ bunch of coriander leaves. Chopperize well. Also add 125 gm kidneys fat and chopperize for another 2 minutes.Add 1 tsp all spice powder, 1 tsp cumin powder, 1 tsp coriander powder and salt to taste. Chopperize for more 1 – 2 minutes.
Remove paste in a platter.Put ice cool water in a bowl, wet your palm with chilled water. Make small kababs on metal skewers.Now bar b q all the kababs on burning coals. Change the sides after every 30 seconds. Grill till golden brown from every side.Serve with chutney.
Remove paste in a platter.Put ice cool water in a bowl, wet your palm with chilled water. Make small kababs on metal skewers.Now bar b q all the kababs on burning coals. Change the sides after every 30 seconds. Grill till golden brown from every side.Serve with chutney.
How to Make Sweet & Sour Noodles with Chicken
Ingredients:
- Chicken breast – 2 cut in julienne
- Egg noodles boiled – ½ packet
- Oil – 2 tbsp
- Garlic chopped 3 – 4 cloves
- Egg – 2
- Spring onion sliced – 2
- Salt – to taste
- Black pepper powder – ½ tsp
- Capsicum – 1 julienne
- Bean sprout – 1 cup
- Tomato – 1 julienne
- Pineapple rings – 4 chopped
- Soya sauce – 2 tbsp
- Worchester sauce – 2 tbsp
- Fruit vinegar – 2 tbsp
- Sugar – 2 tbsp
- Tomato paste – 2 tbsp
- Tomato ketchup – 3 tbsp
- Peanut chopped – 50gm
- Honey – ¼ cup
Method:
Heat up oil in a wok, add chopped garlic, and fry until light brown. Then add chicken breast. Cook till its color turn to white and tender. Now add lightly beaten egg and fry for 1 minute. Then add pineapple, capsicum, tomato and spring onion leaves. Fry well for 2 – 3 minutes. Now add soya sauce, Worchester sauce, salt, sugar and black pepper, mix and cook for 1 minute. Now add noodles, mix and add tomato ketchup, honey and tomato paste, and mix well.
Now add bean sprouts, mix and fry well on high flame for 2 to 3 seconds. Lastly add vinegar and peanuts, mix and serve.
Now add bean sprouts, mix and fry well on high flame for 2 to 3 seconds. Lastly add vinegar and peanuts, mix and serve.
½ kg chicken boti
3 eggs
2 tbsp soy sauce
Salt as required
1 tsp ginger garlic paste
1 tbsp corn flour
1 packet bread crumbs
2 tbsp vinegar
Oil as required
Method:
1. Hammer the chicken.
2. Then add corn flour, white vinegar, soy sauce, salt and mix well and leave it for half an hour.
3. Beat 3 eggs and keep aside.
4. Heat the oil in wok.
5. Now dip chicken botis in egg and coat it in bread crumbs.
6. Now fry them till golden brown.
7. Serve hot with tomato ketchup
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Jhatt Patt Haleem by Zubaida Tariq Recipe Ingredients
1 ½ kg Chicken
1/2 kg Wheat
1 cup Gram lentil
1 cup Yogurt
1 cup Oil
a pinch Baking soda
3 Onion chopped
1 tsp Turmeric
1 tsp All spice
1 tbsp Ginger garlic paste
1 tbsp Chili powder
to taste Salt
1/2 kg Wheat
1 cup Gram lentil
1 cup Yogurt
1 cup Oil
a pinch Baking soda
3 Onion chopped
1 tsp Turmeric
1 tsp All spice
1 tbsp Ginger garlic paste
1 tbsp Chili powder
to taste Salt
For Serving
1 bunch Mint leaves chopped
1 bunch Coriander leaves chopped
2 cup Oil.
4 Onion
8 Green chilies chopped
8 Lemon
3 tbsp Ginger julienne
3 tbsp All spice.
3 tbsp Roasted & ground cumin
1 bunch Mint leaves chopped
1 bunch Coriander leaves chopped
2 cup Oil.
4 Onion
8 Green chilies chopped
8 Lemon
3 tbsp Ginger julienne
3 tbsp All spice.
3 tbsp Roasted & ground cumin
Recipe Method
Cut chicken into 12 pieces. Wash 1/2 kg wheat and 1 cup gram lentils with lukewarm water. Soak in water as required. Now remove extra water of wheat, boil with fresh water. Also add in 1 tbsp oil and mix with a wooden spoon.When it comes to a boil add in a pinch of baking soda.
Separately boil gram lentils and blend well. In pan put together chicken pieces, 3 chopped
onion, 2 to 3 cups of water, 1 tbsp ginger garlic paste, 1 tbsp chili powder, 1 tsp turmeric, salt to taste, 1 tsp all spice and 1 cup oil. Cook well till water dries.
onion, 2 to 3 cups of water, 1 tbsp ginger garlic paste, 1 tbsp chili powder, 1 tsp turmeric, salt to taste, 1 tsp all spice and 1 cup oil. Cook well till water dries.
Add in 1 cup yogurt, fry well. Now add boiled wheat with a little water. Cook over low flame. Put pan on a hot griddle. Simmer on low flame. Heat 2 cup oil in pan, add in 4 chopped onion and fry till golden brown, now remove brown onion and spread on a paper. Leave it till crisp.
Pour haleem in a serving bowl, top with chopped coriander leaves, chopped mint leaves, chopped green chilies, ginger juliennes, roasted ground cumin and all spice powder. Serve hot
Mutton Paye Masala Mornings
Ingredients
Mutton paye 6 (roasted)
Brown onion grinded ½ cup
Ginger garlic 2 tbsp
Coriander powder 3 tsp
Chili powder 3 tsp
Allspice 1 tsp
Turmeric ¼ tsp
Salt 2 tsp
Yogurt ½ cup
Mix whole spices 1 tbsp
Oil ½ cup
Green chilies for garnish
Coriander leaves for garnish
Lemon slices for garnish
Ginger slice for garnish
Method
Heat oil add whole spices, ginger garlic paste, chili powder, coriander powder, turmeric, salt, fry well add in yogurt, fried onion and paye, fry well add 6 cups water, cover and cook till soft and tender. Lastly add allspice powder, serve sprinkled with coriander leaves, ginger slice, green chilies and lemon.
Bhuna Gosht Recipes
Meat 1 kg
Yogurt 1 cup
Lemons 2
Chopped green chilies 4
White cumin powder 1 tsp
Black pepper 1 tsp
Red chili 1 tbsp
Bihari Masala 1 tbsp
Ginger garlic paste 1 tbsp
Oil as required
Salt to taste
Method:
In a pan, take 1 kg beef, 1 tbsp ginger garlic paste and 1 cup yogurt. Cook it. When the water start drying add in 1 tbsp bihari masala, 1 tbsp red chili flakes and some oil. Cook it and add in 4 chopped green chilies, 2 lemons and 1 tsp roasted and crushed cumin. Cook it for 10 minutes and serve it.
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