Recipes

Nihari Dish(local name)Recipe

This recipe is trendy for breakfast in the subcontinent. This dish is appetizing and tasty. Whoever eats it once finds breakfast incomplete without it. Friends, today I am writing such recipes which are very popular in taste, taste and nutrition. These recipes are not new. They have been used in the subcontinent for centuries. However, some modifications have been made in them to improve the taste and nutrition. Every region has some special recipes. These are some of the most prominent recipes of our region.

Ingredients

1/2 kilo beef (with bones marrow) 2 bay leaves(dried) salt as per taste 1/2 tsp turmeric powder 1 onion, chopped finely 1/2 tsp ginger paste 1/2 tsp garlic paste 2 tbsp maida)(fine flour) 1/2 tsp red chili powder 1/4 cup yogurt 2 tbsp oil

Grind together: 1 tbsp aniseeds 1/2 tsp cumin seeds 1/2 tsp pepper 1/4 tsp dry ginger powder 1 cardamon1/2″ cinnamon 1/4 tsp nutmeg powder 5 cloves

Other:

1 tsp grated fresh ginger coriander leaves, chopped 2 green chilies, slitted Method Heat oil in a pot . Saute meat till light brown. Remove, drain, and keep aside. Fry onion, till golden brown Add meat and grinded ingredients, ginger-garlic paste, salt, chili powder, yogurt, turmeric powder and bay leaves Add required water (approx 3-4 glasses) and let the meat cook on slow flame till tender. The dissolve maida in 1/2 cup water, and pour slowly in the meat, stirring continuously. Let it cook for some more time, and get the gravy to the required consistency. Use grated ginger, coriander leaves and green chilies. Serve hot with Naan(bread) .

Mutton With Egg Recipe

Ingredients

1/2 kg mutton 4hard-boiled eggs1 tbsp oil 2 (100 g) onions, chopped fine 2 (150 g) tomatoes, chopped salt to taste tamarind pulp lemon juice as required a few sprigs mint leaves for garnish grind for the masala paste 1/2 tsp (2 g) cumin seeds 1/2 tsp (2 g) turmeric powder 1/2 tsp (2 g) coriander seeds

6 peppercorns 2.5 cm cinnamon 2 cardamoms 2 cloves 3 green chilies 2.5 cm ginger 6 flakes (12 g) garlic Grind for the green chutney 1/2 bunch coriander leaves 1/4 bunch mint leaves

Preparation

Heat oil and fry the onions till golden brown. Add tomatoes and fry well. Add the ground masala paste and fry lightly. Add mutton, salt and sufficient water and cook till done. Add the green chutney, tamarind pulp and lemon juice. Stir well. Check the seasoning. Add eggs and serve.

Shami Kabab(local name) Recipe

It is also a lovable recipe and is frequently used.

Ingredients of Recipe

1/2 kilo boneless beef cut into small pieces salt according to taste 1 cup presoaked dal channa 8-10 whole dried red chilies 10 whole black pepper 6 cloves 1 bari elaichi 1/2tsp jeera 1 stick of cinnamon 2-3 green chilies 1/2 a bunch of fresh dhania leaves 1 egg 1 medium sized onion coarsely chopped 1 tsp ginger paste Method In a pot put with meat, salt, red chilies, chopped onion, black pepper, cloves, bari elaichi, jeera, cinnamon, ginger and 3-4 glasses of water Leave to tenderize on low-medium flame.

Meanwhile, boil the dal separately until soft. When the meat has softened and the water is dried completely add the dal and mix. Remove from heat and let cool. Grind and add green chilies, egg, and fresh dhania. Form into kababs and fry. If you want to store them then arrange the formed kababs on a plate or tray without overlapping and put them in a freezer for an hour. Then remove and put in any bag or box in which you want to keep.

Nargisy Kababs (local name)

Ingredients

1 kg minced meat 2 medium onions, cut into large pieces 1/2 cup curd 1 tbsp ginger-garlic paste 1 tsp red chili powder 1 tsp garam masala 1/4 tsp turmeric powder 1 tbsp soy sauce salt as per taste 1 tbsp vinegar 1/4 cup

4 boiled eggs, finely chopped 1 cup coriander leaves, finely chopped 1 cup mint leaves, finely chopped 2 or 3 green chilies finely chopped 1 tsp. chat masala For Frying: 1/4 cup besan 2 eggs 1/4 tsp salt 1/4 tsp turmeric powder
Preparation:

Onions in oil until light brown. Add your yogurt, garlic & ginger paste, salt, red chili, garam masala, Soya sauce & vinegar to the onions and cook for 6 to 8 minutes. Add minced meat to it and cook for 3 minutes. Add 1/2 cup of water in it and cook until the meat is tender and water has completely absorbed. Remove from heat and put aside to become cool. Put the mince in a food processor or chopper and grind to a smooth thick paste that holds its shape. Prepare the stuffing. In a bowl mix together boiled eggs, coriander, mint, green chilies, and chat masala. Break off 1-2 tablespoons of the mince paste.

Wet your palm with a little water. Place the mince in the center of your palm. Shape it into a smooth ball and then flatten it. Place 1 tbsp. of stuffing in the center. Fold the sides over carefully and reshape them into a smooth flat shape. Repeat with the remaining mince. Stir the eggs and crumbs tougher with a fork. Dip the kabab in it and shallow fry over medium heat to a crisp golden color, turning them once. Your recipe is ready now.

Chicken Mussallam

Ingredients

1 whole chicken 20 gms green chilies 1 tbsp ginger-garlic paste 2 tbsp grated raw papaya 1 tbsp lemon juice salt to taste For Marination: 1 cup curds 1/2 tsp red chili powder 1 tsp kashmiri chili powder 2 tbsp salad oil Method Prepare the chicken (pluck, singe, and skin). Cut slits lengthwise over the breast portion and breadthwise over the leg portion carefully. Apply salt sprinkle lime juice all over and keep aside. Grind green chilies, ginger, and garlic to a paste.

Beat curds thoroughly. Add ground spices. Grind papaya and add. Beat well again. Add the chili powder and beat well. Add salad oil and color and strain through a fine sieve. Rub the batter all over the body of the chicken and well inside the slits. Let it soak in the batter for at least 12 hours. Thread chicken onto a thin iron rod and place it well inside the clay oven. Remove when well done. Serve hot with onion rings and pieces of lime.

Shashlik Chicken Recipe

Ingredients of this Recipe:

1/2 kg boneless chicken 4 potatoes – small size, boiled 2 capsicum 3 onions 1 cup plain flour 1 tsp cornflour oil to fry 1/2 tsp red chili powder 1 tsp ginger-garlic paste salt as per taste tomato ketchup bamboo stick (6″ long) – 8 Method Boil chicken, Cut chicken and potatoes in 1″ cube pieces (it should be 16 pieces each). Cut 24 square-shaped pieces of onions and capsicums. Take a bamboo stick and skewer the chicken (2 pieces) and potato (2 pieces), altering with onion and capsicum pieces. Repeat for other sticks also, Take a bowl and mix flour, corn flour, spices, and salt.

Add warm water to make a thick paste. Coat the sticks with the flour paste and deep fry on medium heat. Heat a clean frying pan and add tomato ketchup. Stir fry the sticks for a minute. Your dish is now ready.

Chapl Kababs(local name)

Ingredients 1/2 kg mince meat (beef or lamb) 1/2 tsp red chilli powder 1/2 tbsp roasted whole coriander seeds 1/2 tbsp roasted coriander seeds, coarsely ground 3 green chillies, chopped finely 1/4 tsp black pepper powder 1/2 tsp jeera powder 1 onion, finely chopped 1/4 cup finely chopped spring onion 1 1/2 cup finely chopped coriander leaves 1/2 cup finely chopped mint leaves salt as per taste 1 egg oil for shallow frying Method Mix well all the ingredients in the mince except oil Keep aside for 1/2 hour Roll the mixture in round balls, approx (1 1/2 tbsp of mixture for each ball) Flatten (press by palms) the balls Heat oil for shallow frying Shallow fry the kababs till golden brown from both the sides Serve hot with breads.



Mutton With Egg

Ingredients

1/2 kg mutton 4 hard-boiled eggs 1 tbsp ghee 2 (100 g) onions, chopped fine 2 (150 g) tomatoes, chopped salt to taste tamarind pulp lemon juice as required a few sprigs mint leaves for garnish grind for the masala paste 1/2 tsp (2 g) cumin seeds 1/2 tsp (2 g) turmeric powder 1/2 tsp (2 g) coriander seeds
6 peppercorns 2.5 cm cinnamon 2 cardamoms 2 cloves 3 green chilies 2.5 cm ginger 6 flakes (12 g) garlic Grind for the green chutney 1/2 bunch coriander leaves 1/4 bunch mint leaves

Preparation

Heat ghee and fry the onions till golden brown. Add tomatoes and fry well. Add the ground masala paste and fry lightly. Add mutton, salt, and sufficient water and cook till done. Add the green chutney, tamarind pulp, and lemon juice. Stir well. Check the seasoning. Add eggs and serve.

Haleem

Ingredients

1 kg boneless beef 2 tbsp ginger garlic paste 3 medium onions 2 tbsp chili powder 1tsp haldi 300 ml oil 2 tbsp salt 2 tbsp garam masala powder half cup channa dal half cup mash dal half cup masoor dal half cup rice 1cup wheat Method Soak rice, wheat, and dals overnight. Mix haldi, chili, salt, onions, ginger paste, and 2 glasses of water with beef and cook till the beef is pretty tender.

Fry the same in 50 ml of oil. Remove beef pieces from the curry, and add curry masala in soaked dals, rice, and wheat. Boil in a pressure cooker for 15 minutes by putting 1 jug of water. As water dries add beef and cook for 30 minutes more. Fry 1 small finely sliced onion in the remaining 250 ml oil. Put this into a cooked mixture sprinkle garam masala and serve hot.

Karahi Chicken

Ingredients

1-kilo chicken 2 tsp ginger paste 2 tsp garlic paste salt according to taste 1 tsp freshly crushed black pepper 1/2 tsp red chili powder 5-6 tomatoes (medium size) 3-4 whole green chilies 4 tbs oil Method This dish is best cooked in a Wok (Karahi) but you can use a regular pot if you don’t have a Wok. Add the chicken to a pot with garlic & ginger and leave on medium heat for the water to dry. Add everything, including the oil, except green chilies & tomatoes when the chicken has softened.

Increase the heat to dry water if any then add green chilies & tomatoes. Lower the heat and cook covered for 5-10 minutes. Then when the tomatoes have softened, increase the heat and evaporate all the water. The end result should be very little gravy. Serve with Naan(bread).

Sohbat Local name)

Ingredients

1 medium-sized chicken. (cut it into 8 pieces) 1-1/2 cups oil. 2 Large onions. 1 Teaspoon Ginger paste. 1 Teaspoon Garlic paste. 4 Large Tomatoes. 1 Teaspoon Salt. 1 Tablespoon grated coriander. 1/2 Teaspoon red chili powder 1/2 Garam masala. 1/2 Tea spoon chicken karahi masala or chicken tikka masala. 8 Large chappaties. Method Heat oil in a large pan. Add onions, garlic and ginger. Cook until golden brown

.Now put chicken and all the spices. Cook it for 5 minutes. Now add chopped tomatoes and cook until tomatoes are tender. Pour 5 cups of water. Cook it for another 10 minutes on medium heat. Please make sure that there is plenty of water left in the salon. Salan is ready now. Remove chicken pieces from the salon and put them on a plate.

Pakistani Chicken Karahi

Make this tomato-based tangy Pakistani Chicken Karahi in just 35 minutes! You can use fresh or canned tomato puree. Just basic Indian spices for this tangy and buttery stir-fried curry. Do check out the easy video recipe!

Preparation

• Heat oil in a wok, add chicken, salt, and pepper. Fry for 3 minutes until color changes. Then remove the chicken with a slotted spoon and set aside.
• In the same oil, add onions and cook for 3 minutes until translucent.
• Next, fry spices for a minute until it sizzle.
• Now mix in tomatoes and salt. Cook on high for 3-5 minutes until oil separates.
• Add chicken to the gravy and cover. Cook for 10-15 minutes until chicken is tender. (Add ¼ cup water, if required).
• Add 1 tablespoon butter (if using) chilies and ginger. Cover the karahi for a few minutes to let the chilies soften. Chicken Karahi is ready. Garnish and serve.

Chicken: Bone-in chicken is best for karahi. Boneless chicken can also work but the fats from bones add more flavor to karahi.

Nutrition Information

Calories: 342kcal ,Carbohydrates: 10g ,Protein: 13g ,Fat: 29g ,Saturated Fat: 4g ,Trans Fat: 1g ,Cholesterol: 45mg ,Sodium: 644mg ,Potassium: 501mg ,Fiber: 3g ,Sugar: 5g ,Vitamin A: 1103IU ,Vitamin C: 62mg ,Calcium: 50mg ,Iron: 2mg

Kofta Curry

Kofta curry recipe with detailed instructions for melt-in-mouth kofta in the spiced tangy gravy to be enjoyed with rice or hot Naan bread.

Ingredients For Meatballs

• 450-gram ground meat, mutton, or beef, with 20% fat
• ¼ cup finely chopped onion
• 2 slices bread
• ½ tablespoon ginger garlic paste
• 1 teaspoon green chili paste
• ½ teaspoon cumin powder
• ½ teaspoon coriander powder
• ½ teaspoon salt

For Gravy

½ cup oil

1 cup sliced onion

1 tablespoons ginger garlic paste

½ tablespoons green chili paste

8 almonds, or cashew, optional but recommended.

½ teaspoon turmeric powder

1-½ teaspoon red chili flakes, adjust as per spice preference

1 teaspoon cumin powder

½ teaspoon salt, more to taste

1 teaspoon coriander powder

2 tomato

2 inch cinnamon stick

4 cloves

6 peppercorn

1 black cardamom, optional

¼cup yogurt, or coconut cream or cream

½ cup water

Kofta Curry Recipe

Kofta curry recipe with detailed instructions for melt-in-mouth kofta in spiced creamy gravy to be enjoyed with rice or hot Naan bread.

Preparation

Make Kofta Balls

Mix all ingredients of kofta balls in the bowl. Grind the mixture in the food processor to form a fine and thick dough-like mixture.

Roll out 1-inch kofta balls from the mixture and store them in the fridge to firm up until needed.

Make Gravy

In a wok or wide pan, fry the onion on low heat until it starts to turn golden.

Add ginger, garlic, green chili, and soaked almond. Let it sizzle for a minute.

Friends, to enjoy all these recipes, one thing is very important to know, that is knowledge of body and food mood. If you don’t know your food and body mood, please don’t use all these and other similar recipes. Eating food is as important as knowing your mood. This fact is directly related to your health.
If you want to know the science of temperament, I have many blogs on this topic that can be read from this website.