Ingredients:
1 kg fresh spinach, shredded
2 tbsp oil
75 g butter
1 clove garlic, roughly chopped
100 g cooked beef tongue, cut into strips
Salt, pepper, pinch of nutmeg
Lemon juice
Method:
Blanch the spinach in boiling, salted water for 3-5 minutes. Drain thoroughly. Heat oil and butter. Sauté garlic till brown, remove garlic and discard. Add the tongue and sauté until crisp. Add drained spinach, seasoning and a little lemon juice and serve.
Ingredients:
225 g minced beef
3 medium onions finely chopped
1 tomato, finely chopped
1 inch piece ginger, finely sliced
8-10 long green chillies, chopped
½ bunch mint leaves, chopped
½ – ¾ tsp chili powder
½ tsp ground garam masala
1 egg, beaten
2 slices, without crust, soaked in
water and squeezed dry
Whole wheat flour and breadcrumbs mixed
Oil
Salt to taste
Method:
* Fry onions in a little oil till transparent. Add ginger, chillies, mint, salt, tomatoes and beef. Fry well until liquid evaporates. Remove from heat. Add red chili powder and garam masala, and mix well. Add bread and beaten egg and form oblong 3 inches long and ½ inch thick croquettes.
* Roll in flour and breadcrumb mix and shallow fry till golden brown.
Ingredients:
1/4 cup yogurt
1 tsp salt
1 bay leaf
1 kg boneless beef, cut into one inch cubes
1 onion, chopped
1 tbsp ginger/garlic paste
1 inch long cinnamon stick
1/4 tsp all spices
2 tbsp oil
2 tsp coriander powder
2 tsp cumin seeds
2/3 cup hot water
4 red chillies, chopped
4 cardamoms
4 cloves
Black pepper to taste
Method:
Heat oil in a large casserole and fry the meat in batches
Remove from heat and set aside in a bowl
Fry chopped onions in the same oil and stir over high heat for four minutes
Grind together chillies, cardamoms, cloves and cumin.
Add the spice paste, ginger/garlic paste, coriander powder and bay leaf, stir until fragrant
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Add meat to the paste, gradually stir in the yoghurt keeping the sauce simmering
Add in the cinnamon stick, hot water and pepper to taste
Cover and cook in a preheated oven, for one and a half hours until the meat is tender and the sauce is reduced
Discard the cinnamon stick and add in all the spices.
Ingredients:
½ – 3 kg beef undercut, whole
225 ml butter or oil
1 litre water
1 tsp salt
Method:
* Rub salt on the undercut. Heat butter or oil in a big pan and brown meat on all sides on medium heat. When using oil, most or some of it maybe removed after frying meat.
* When the meat is evenly browned, add hot water and let it simmer for approximately 45 minutes or till meat is tender.
* Remove meat onto a serving dish, strain left over gravy, thicken if desired and serve separately.
* Pot roast maybe served with small roast potatoes, boiled peas and carrots.
Ingredients:
Beef steak (7 ozs) 4 only
Garlic paste 2 cloves
Ginger (finely cut) 1 inch piece
Black pepper 2 tsp
Sugar 1 tbsp
Worcestershire sauce 2 tbsp
Black Soya sauce
Ingredients for Sauce:
Stock 5 tbsp
Tomato ketchup 2
Chili sauce 1 tsp
Lemon juice 1 lemon
Method:
Sauce preparation: In a pan place marinade and add to it stock, tomato ketchup, chili sauce and lemon juice. Place this pan on low flame and cook for few minutes.
Note: This is poured on steak
Method of Steak Preparation: Rub steak with all the ingredients and sauces and marinate it in refrigerator for 2 hours. Then grill this steak on cast-iron grill or in wok with 2 tbsp of oil for 10 minutes. Golden brown steak from both sides. Save the marinade to use in sauce preparation as given above.
Ingredients:
½ kg kaleji / liver
1 tsp ginger paste
1 tsp garlic paste
½ tsp kachri/tenderizer
½ tsp coriander powder
¼ – ½ tsp turmeric
¼ – ½ tsp garam masala
1 tsp chili powder
2 lemons
Salt to taste
Method:
1. Make a paste of all spices and lemon juice and marinate kaleji in it overnight. Put on skewer, brush with oil and grill for approximately 10 to 20 minutes on charcoal or gas flame.
2. Kaleji should be slightly spongy when done.
3. Serve with green chutney, mixed with a little yogurt.
Ingredients:
1 kg mince beef
1½ tsp each ginger and garlic paste
1½ tsp cumin seed powder
2 tsp chilli powder
8-10 long green chillies, finely chopped
1 bunch fresh coriander leaves, finely chopped
1 bunch fresh mint, finely chopped
4 eggs
4-5 slices of bread soaked in water, squeezed dry
225 g bread crumbs
¼ tsp turmeric
¼ tsp garam masala
Salt to taste
Method:
* Marinate mince with all ingredients overnight, except the eggs and bread crumbs.
* From 3 inch round cutlets, ¼ inch thick and coat in breadcrumbs. Keep aside.
* Heat the oil in a frying pan. Beat 2 eggs until frothy. Dip each cutlet into the egg mixture and fry on slow to medium heat till light brown.
* Sprinkle water on the cutlet and on its edges to give a lacy effect.
* Serve immediately.
Ingredients:
Beef fillets 1 kg
Yogurt 1 cup
Papaya (green) 2 tsp
Black cumin ½ tsp
Poppy seeds 1 tsp
Black pepper corns 6 whole
Cloves 3
Small cardamoms (choti ilaichi) 6
Chickpeas flour 2 tbsp
Red chili powder 1 tsp
Turmeric powder ½ tsp
Ginger and garlic paste 1 tbsp
Onion 1 large thinly sliced
Salt to taste
Oil ¾ cup
Garnish:
Spring coriander (fresh)
finely chopped 1 bunch
Spring fresh mint leaves
finely chopped 1 bunch
Green chilies 4 chopped
Lemons 2
Method:
Pound the beef fillets with a meat pounder, mix all the spices and ground papaya yogurt. Now coat each fillet with this paste, and then place in layers. Leave this to marinate for 45-60 minutes. Heat oil in a pan and fry the onions golden brown. Add fillets to the pan cover and cook on low heat. Do not add any water to it. When its natural water evaporates, squeeze lemon juice on it and sprinkle with chopped green masala. Cover with a lid and cook again for 10-15 minutes on low heat.
Ingredients:
Beef 1 kg (minced)
white cumin powder ¼ tsp
Salt to taste
Ginger and garlic paste 1 tbsp
Tomatoes ½ kg
Curry leaves 6
Green chilies 6
Red chili powder 1 tsp
Garlic 4 cloves
Red chili powder 1 tsp
Turmeric powder ½ tsp
Onion 1 medium size, finely sliced
Fenugreek seeds (methi) 6
Nilgella seeds (kalonji) ¼ tsp
Cooking oil ¾ cup
Method:
Heat oil in a pan and put in curry leaves, white cumin and fenugreek. When these spices begin to give off aroma, add sliced onion in the oil. Fry until pale golden. Add ginger and garlic paste and turmeric powder in the pan, stir for a minute and add mincemeat to the mixture. After a wile also add the remaining spices, cloves of garlic, nigella seeds and green chilies. Do not cover, stir occasionally until completely dry, serve hot.
Ingredients:
Beef undercut piece 1 ½ kg
Lemon juice ½ cup
Vinegar ¼ cup
Black pepper 1 tbsp
Red chili powder 1 tbsp
Ginger/ garlic paste 1 tbsp
Zeera roasted 1 tbsp
Oil 1 tbsp
Salt 1 ½ tsp
Anar juice ¼ cup
Method:
Prick the beef with fork. Marinate the beef with lemon juice, vinegar, ginger, garlic, oil and all masala for 24 hours in fridge. Now in a pan place the beef with all marinade masala and cook on low flame, sprinkle Anar juice and cook for 2 to 3 hours. When meat tenderizes and roast becomes golden take out serve with fry vegetable and salad.
Ingredients:
Beef (boneless), cut into square pieces 2 kg
Garlic paste 1 tbsp
Ginger paste 1 tsp
Sugar 4 tsp
Black pepper powder ¼ tsp
Shallots (thinly cut) 2 only
Til white (bhuno and grind) 2 tsp
Vinegar 3 tbsp
Soya sauce ¼ cup
Oil 1 cup
Sesame oil ½ cup
Method:
In a bowl mix all masalas and marinate beef in it for overnight in refrigerator. Before cooking brush beef pieces with sesame oil and cooking oil and skew them and grill on coals or oven until beef turns tender and golden brown. Serve with salad, onion and tomatoes.
Ingredients:
Boneless meat mutton or beef 1 kg
Marinate for 4 hours with:
Salt 1 ½ tsp
Chili powder 1 tbsp
Zeera powder 1 tbsp
Dry dhania powder 1 tbsp
Ginger and garlic paste 1+1 tbsp
Onions 2 chopped
Vinegar ¾ cup
Method:
Cook the meat with little water when tender, add 1-cup ghee. Let it cook well until the ghee starts coming out. Add saunf1 tbsp+ crushed red chilies 1 tbsp, add ¼ cup water. Keep it on the stove for a few minutes.
Ingredients:
Leg of lamb 1 kg
Black cumin (shah jeera) seeds 5 gm/1 tsp
Chaat masala 5 gm/1 tsp
Cheese, grated 60 gm/ ¼ cup
Cocktail onions, chopped 20 gm/4-5
Coriander leaves 10 gm/2 tsp
Garam masala 2.5 gm/ ½ tsp
Garlic, chopped 30 gm/2 tbs
Garlic paste 10 gm/2 tsp
Ginger, chopped 160 gm/ 2/3 cup
Ginger paste 10 gm/2 tsp
Green chillies, chopped 10 gm/2 tsp
Lemon juice 15 ml/1 tbs
Malt vinegar 75 ml/5 tbs
Mint, chopped 10 gm/2 tsp
Onion rings 120 gm/ ½ cup
Pineapple, chopped 240 gm/1 cup
Red chili powder 5 gm/1 tsp
Salt to taste
White butter 75 gm/5 tbs
Method:
1. Remove the thigh bone from the leg of lamb. Marinade the meat in a mixture of red chili powder, salt, ginger and garlic pastes and half the malt vinegar. Keep aside for hours. Mix cocktail onions, ginger, green chillies, coriander, mint and garlic. Add the grated cheese and black cumin. Stuff the leg of lamb with this mixture.
2. Sew the open end of the leg with a needle and thread. Prick the leg with a fork. Arrange the leg in a big baking tray. Pour over the remaining malt vinegar and sprinkle garam masala over it. Cover with aluminum foil. Roast in a preheated oven for 1 ½ hours at 350 ºF. Heat butter in a pan. Sauté onion rings. Add chopped pineapple and garam masala. Mix well. Remove.
Ingredients:
Ingredients of Nahari:
Beef (bong) 1 kg
Fennel, cumin, dry ginger (grind together) 1 tsp
Oil 1 cup
Salt to taste
Red chilies 2 tbsp
Turmeric 1 tsp
Flour ½ cup
Ginger/ garlic paste 1 tsp
Onion (big) 1 only
Cloves 8 powder
Cardamom 6 grind
Ingredients of Koftas:
Beef (mince) ½ kg
Salt to taste
Red chilies per taste
Garam masala 1 tsp
Ginger powder 1 tsp
Green chilies (grinded) 1 tsp
Green coriander (thinly cut) 1 cup
Chana (bhuna, grind it) 1 tbsp
Khaskhas 1 tsp
Chana (white, boiled) 250 gms
Method:
Method for Nahari: In a pan heat oil then golden brown onion in it. Add ingredients of Nahari in this pan. Again mix well and stir-fry. Make paste of flour and fry it in a pan then add it in the above nahari pan. Mix well, stir for few minutes, and add enough water to soak meat in it. Then tightly cover the lid on pan and cook for several hours on medium heat. When meat is tender and gravy thickens with good smell. Simmer a little and put off flame. Nahari is ready.
Method of Koftas: In beef mice add ingredients of koftas. Mix well and make round balls. Shallow fry them. In Nahari pan put all the koftas. Mix them gently with gravy and cook on low flame for 10 minutes. Now add boiled canas in this Nahari pan, cook on low flame for 5-7 minutes. Then put this pan on ‘ Dum’. In another pan heat oil and brown ginger in it. Pour this ginger in Nahari pan to give Tarka. Put off flame and garnish. Nahari with green coriander leaves, green chilies and ginger. Serve with naan.
Ingredients:
Mutton or beef ½ kg
Spinach ½ kg
Soya (dil) 2 bunches
Fenugreek (methi leaves) 6 bunches
Green chilies 4
Butter or cream
1 tbspSalt to taste
Red chili powder 1 tsp
Turmeric powder ½ tsp
Ginger and garlic paste 1 tbsp
Banaspati Ghee or Cooking Oil 1 cup
Method:
Clean and cut spinach and wash to get all the grit and dirt out. In a pan add meat, spices, garlic, ginger, spinach, banaspati and cook on low heat with out water. When meat becomes tender and water evaporates, add butter and green spices and let it simmer till banaspati separates.
Ingredients:
2 T cooking oil
6 to 8 oz. lean beef, cut into small cubes
1 small onion, sectioned
1 t fresh garlic, minced
1 T curry powder
3/4 c water
1 green pepper, seeds and membrane removed, cut into large pieces
1 T chili powder
1 t sugar
1 t cornstarch dissolved in 2 t water
2 c hot cooked rice
Directions:
Warm wok or 12-inch skillet over high heat one to two minutes. Reduce heat to medium and add oil, beef, onion, garlic and curry powder. Stir-fry two minutes. Add water, green pepper, chili powder and sugar; cook until beef is tender, about 5 minutes. Add cornstarch mixture and cook, stirring constantly until sauce is thickened, about 1 minute. Serve at once over hot cooked rice.
Makes two entree servings.
Ingredients:
Beef or Mutton Boneless 500 gms
For Marinade:
Onion thinly chopped 2
Ginger garlic paste 2 Tbsp
Raw Papaya ground 1 Cup
Salt to taste
Red Chillies powder 1 tsp
Turmeric powder 1/4 tsp
Curd 1 Pao
For Baghar:
Oil 1/2 Cup
Onion thinly sliced 1
To Garnish:
Green Chillies chopped 2-3
Coriander leaves 1/2 bunch
Method:
* Mix onion, ginger garlic paste, raw papaya, salt, red Chillies powder, Turmeric powder in beef & put it in the refrigerator for marination for over night.
* Burn coal on fire very well.
* In a pan put the marinated beef mixed with curd in sides & put the hot coal in the center. Pour little oil on coal. Smoke starts, cover lid immediately for 5-7 minutes.
* After that remove coal & cook on low heat until beef is tender. In needed put some water to cook.
* When beef is tender & water dries, take oil in another pan & fry onion for baghar to golden brown.
* Pour this baghar on beef & mix it. Take out in a dish.
Garnish with coriander leaves & green chillies.
Serve with hot nan & onion rings mixed with lemon juice & salt.
Ingredients:
1 kilogram of Beef (with bones)
(Ask for Nihari meat at the butcher shop.)
3 medium Onions (thinly sliced)
2 tbsp. of All-Purpose Flour (Maida)
1 small piece of Dry Ginger (Sounth)
2 Small White Cardamoms (Choti Safaid Ilaichi)
2 Bay Leaves (Tezz Pattay)
1 Cinnamon Stick (Dal Cheeni)
2 tsp. of Garam Masala Powder
2 tbsp. of Aniseeds/Fennel Seeds (Sounf) (grounded)
1 tsp. Red Chilli Powder (Pisi Lal Mirch) (or to taste)
2 pinches of Nutmeg
1/2 tsp. of Turmeric Powder (Haldi)
Salt (to taste)
1 small piece of Black Salt (Kaala Namak)
1 tbsp. of Garlic Paste
1 tbsp. of Ginger Paste
1/2 cup of Plain Yogurt
1/2 cup of Clarified Butter (Ghee) or Cooking Oil
Ingredients For Garnishing:
1 medium Onion (sliced, fried to brown and dried) (or a cup of ready-fried onions)
3 Green Chillies (chopped)
1 (2″ piece) of Ginger (cut in strips)
A bunch of Fresh Coriander/Cilantro Leaves (Hara Dhania) (chopped)
Method:
1) In a pot, heat the clarified butter or cooking oil. Once the oil gets hot add in the 3 sliced onions. Turn the stove down to medium. Fry the onions to golden brown. Remove from oil and put the onions on a paper towel to absorb any excess oil. Crush the onions.
2) Add the meat and garam masala powder (whole spices), plain yogurt, ginger paste, garlic paste, salt, red chilli powder, bay leaves, cinnamon and turmeric powder, continuously fry by stirring until the oil separates.
3) Add in the nutmeg, cardamoms, aniseeds and black salt. Stir, add in enough water to cover meat and cook on low heat covered for 2 to 3 hrs.
4) Once the meat is cooked and tender, add in the flour and cook on low heat for about another 10 minutes.
5) Garnish with coriander/cilantro leaves, fried onions, green chillies and ginger strips.
Serving Suggestions: Serve Hot With Tandoori Nan
Ingredients
½ kg beef mince
1 tsp ginger paste
1 tsp garlic paste
1 Tbsp papaya paste
1 tsp cumin seeds
1tsp all spice powder
1\4 tsp mace
1\2 tsp green cardamom powder
1 egg beaten
4 Tbsp yogurt
2 tsp salt
2 onions
Method
Fry onions in oil about 10 minutes. Put the onions in a blender with all the other ingredients except mince and blend to paste. Put the mince and the paste in a bowl. Knead the mixture well until the mince hold its shape and is soft and pliable.
Take large pieces of the mince and shape them into balls. Insert the skewers in the centre of each ball, and then carefully wrap each ball with thread. Brush the kebabs with oil. Put skewers carefully over a gentle charcoal flame. Cook for five minutes or until brown on each side.
Ingredients
Beef 1 kg
Gram lentils 1 cup
White cumin ½ tsp
Red chili pods 10
Black cardamoms 4
Black peppercorns 12
Garlic cloves 12
Cinnamon 1 inch piece
Ginger 1 small
Coriander seeds ½ tsp
Yogurt 1 tbsp
Egg 1 beaten
Salt to taste
Cooking Oil for frying
Filling
Fresh coriander leaves 1 bunch finely chopped
Ginger 1″ piece finely chopped
Fresh mint leaves 1 bunch finely chopped
Onion 1 large finely chopped
Method
Pour 5 cups of water in a pan,add beef,washed lentils, all the dry spices, yogurt, ginger and garlic. Boil the mixture on medium heat until the meat becomes tender.Remove from heat.Leave to cool. Meanwhile prepare the stuffing.
Mix all the chopped ingredients, onion, ginger, coriander and mint leaves together. Now chop the beef mixture in a food processor pour in the beaten egg and knead well. Break off 1 tbsp of the mince paste; wet your palm and place it in the center of your palm shape it into a smooth ball. Indent the center with your thumb and press a little of stuffing mixture into this.
Fold the sides over carefully and reshape into a smooth half flat round shape. Repeat with the remaining mince. Heat a heavy based frying pan and add just enough oil to cover the surface. Add 3-4 kebabs at a time and fry on low heat to a crisp golden color on both sides.
Ingredients
1 kg minced beef
1 tsp Kashmiri chilli powder
2 tbsps fresh coriander leaves, chopped
3 green chillies, chopped
½ cup onion paste
1 tbsp ginger paste
1 tbsp garlic paste
1 tsp all spice powder
1 tsp black pepper
2 tbsp raw papaya paste
2 eggs
2 bread slices
Oil to fry
Salt to taste
Method
Mix well all the spices, coriander,green chillies,bread and eggs in the minced beef and make elongated kebabs, deep fry them. Heat a piece of charcoal and place a piece of bread or roti in the dish with kebabs. Put the heated charcoal over the bread pieces and pour a few drops of oil over it. As soon as smoke starts coming out, cover the dish.The kebabs will develop a nice charcoal aroma in them as if they have been cooked over it. Remove the bread and charcoal piece before serving.
Garnish with chopped coriander leaves to serve. Serve with nan and salad.
Ingredients:
1/2 onion , cut into thin strips
1/2 green bell pepper, cut into thin strips
1-1/4 cups prepared spaghetti sauce
1/2 teaspoon dried basil
4 slices of bread or 2 burger breads
1/4 cup shredded mozzarella cheese
Meatballs:
1 pound ground beef
1/2 cup soft bread crumbs
1 egg
2 tablespoons finely chopped onion
1 clove garlic, minced
1/2 teaspoon salt
1/8 teaspoon pepper
Preparation:
Heat oven to 350°F.
Combine meatball ingredients in large bowl, mixing lightly but thoroughly. Shape into twelve 2-inch meatballs.
Place on rack in broiler pan.
Bake in 350°F oven 25 to 30 minutes to medium (160°F) doneness, until not pink in center and juices show no pink color.
Heat 2 tablespoons water in large nonstick skillet over medium heat until hot. Add onion and bell pepper; cook and stir 4 minutes or until vegetables are tender.
Add spaghetti sauce, basil and meatballs; heat through, stirring occasionally. Serve in burger breads; sprinkle with cheese.
Ingredients:
500 g minced meat
2 large tomatoes, chopped
1 tsp ginger paste
1 tsp garlic paste
1 medium onion, sliced
1/2 tbsp cumin seeds
3/4 tbsp crushed red chillies
1 tbsp crushed coriander
3 whole red chillies
1/2 tbsp salt
a pinch of nigella
1/4 tsp turmeric powder
2-3 black pepper , whole
4-5 cloves
1 large cardamom
1 inch piece cinnamon stick
2 green chillies, finely chopped
2 tbsp coriander leaves leaves
1/4 cup oil
Preparation:
Heat oil in a heavy based saucepan, add onion and stirring frequently fry until it is light brown about 5-8 minutes.
Add minced meat, garlic and ginger paste. While stirring, fry the minced meat for about 5 minutes or until it turns brown.
Now add all ingredients except green chillies and fresh coriander. Cook over medium heat for 20- 25 minutes.
Then stirring frequently fry until all the moisture has evaporated and the oil separates.
Garnish with green chilies and chopped coriander leaves.
Serve with Nan/paratha.
Ingredients:
Beef (bong ghost)
Oil
Onion
Laziza Nehari Mix
ginger and Garlic Paste
Flour
Warm Water
Ingredients for garnish:
Ginger
Green Chillies
Green Coriander (dhania)
Lemon
Ingredients for bhagar
Oil
Preparation:
1. First boil ghost in water on the stove (ask butcher to cut ghost into big pieces) add ginger and garlic paste. Let the ghost keep boiling until the ghost is tender and soft. (This process will take up to 1- 1 ½ hours but it will also depend on the ghost.)
2. When the ghost is tender and soft in another pot put a little bit of oil and add Laziza Nehari Mix. Only put the meat in. (DO NOT THROW THE WATER AWAY) Mix properly. After mixing add half of the water that was in the pot with the ghost. (STILL DO NOT THROW AWAY THE REST OF THE WATER).
3. To the water that was left over add 2 or 3 tablespoons of flour and mix. Mix properly so there are no big balls of flour left.
4. Than add the flour and water mix to the other pot with the ghost and masala’s.
(WHEN ADDING THE MIX TO THE OTHER POT MAKE SURE THE STOVES TEMPERATURE IS REALLY HIGH OR THE MIX WILL TURN IN TO BALLS AS SOON AS IT TOUCHES THE GHOST AND MASALA, AFTER ADDING PUT THE STOVE ON SIMMER)
Mix properly. The flour and water mix will add a thickness to the dish. After doing this process leave the stove on simmer for 30- 40 minutes. After a little while keep stirring or the mix will turn into balls.
Ingredients:
1 cup white mushrooms
1 cup beef strips in small pieces
1 cup green bell pepper cut in long strips
1 cup onion jullians
1 tbsp corn flour
4 tbsp soy sauce
1 tsp sugar
1 tsp apple juice
4 tbsp oil
4 to 5 dried red chillies
1 tsp ground black pepper
1/2 tsp ajinomoto(chinese salt )
crushed red pepper flakes a pinch
salt up to taste
4 tbsp ginger jullians.
Preparation:
1.Take a wok pour oil in it and after the put ginger jullians to it then let it fry for minute or two then add beef strips to it.after that let it cook uncover until all beef water evaporates.
2.Then add soy sauce in beef and let it cook for a little while then add all veggies and all seasonings except cornflour,sugar and apple juice.
3.Let it cook covered for 5-6 min until all things get together reaL WELL..
4.After that add cornflour(powdered)sprinkle on the dish on low flame and over it pour apple juice and quickly stir whole dish in order to mix all things very well in end add sugar and let it simmer for 5 min.
Ingredients:
beef 2.5 lbs
green chillies 10
salt to taste
tomatoes 4 medium
oil 1/2 cup
Preparation:
Wash beef and put in a pan. Put it on fire and let it boil in its own water. When water is evaporated put out the fire. Put oil in another pan when it is warm put meat in it and fry meat when its turn brown add chopped green chillies. When green chillies are brownish add chopped tomatoes and let all water dry on medium heat,till oil separates and your beef is ready. enjoy with nan
Ingredients:
500 Gms Minced Meat
4 Green Chillies Chopped
1 Tsp Salt
2 Tbsp Crushed Brown Onions
1 Inch Piece Of Raw Papaya With Peel Ground
fresh Coriander And Mint Leaves Chopped
1 Tsp Ginger / Garlic
1/4 Cup Oil Or Ghee2 Tsp Roasted Gram Flour
2 3 Onions Sliced
1 Tsp All Spice
1/2 Cup Yogurt
1 Tsp Red Chilly Powder
1 & 1/2 Tbsp Lemon Juice
coal Small Piece
Preparation:
Mix the salt and papaya into the minced meat and set aside. Grind together all the ingredients listed from ginger / garlic up to the coriander and mint leaves, mix this well with the minced meat. Take small portions of this mixture and shape into koftas or round meatballs. Spread them on a greased Lagan or a shallow pan with a lid and cook over a low heat. When the water dries, gradually add the oil. In another pan fry the onions till they are light brown. Add the yogurt to the onions and cook till the water of the yogurt evaporates. Pour this over the koftas or meatballs. Remove from heat. Put the piece of coal directly on a flame. When it becomes red put it on a small piece of roti or bread or a small receptacle made of aluminum foil. Place this in the pan containing the koftas. Pour 1 teaspoon of oil on the piece of coal. Immediately cover the pan with a lid for 5 minutes. This gives the food a barbecue flavor
Ingredients:
250 Gms Minced Meat
1 Medium Onion Roughly Chopped
1/2 Cup Channa Dal
1/2 Tsp Salt
1/2 Tsp Red Chilly Powder
2 Cups Water
1/2 Tsp All Spice
1 Egg White
oil For Deep Frying gravy
1/2 Cup Oil2 Cardamoms
1 Medium Onion Ground
1 Tsp Salt
1 & 1/2 Tsp Red Chilly Powder
2 Tsp Coriander Powder
1 Tsp Ginger/ Garlic Paste
1/2 Cup Yogurt Whipped
1 & 1/2 Cups Of Water
4 Green Chillies Chopped stuffing
1 Onion Finely Chopped
fresh Coriander And Mint Leaves Finely Chopped
Preparation:
Heat the oil in a saucepan.
Add the cardamoms and onion .
When the onion is slightly golden in color, add the remaining gravy ingredients, except the water.
Stir and fry till the oil separates.
Add the water.
When it comes to a boil, gently lower the koftas or meat balls into it.
Simmer over a low heat till the oil floats to the top.
Ingredients:
Undercut Pasinda 1/2 Kg
chilly Powder 1 Tsp
green Chillies Grinded 1 Tsp
papita 1 Tsp
ginger / Garlic 1 Tsp
zeera 1 Tsp
all Spice Powder 1/2 Tsp
pinch Of Haldi
salt 1 Tsp
oil 23 Tbsp
wheat Flour 1 Cup salt 1 Tsp
maida 2 Cups
for Chutney
imly Juice 1 Cup
chilly Powder 1 Tsp
zeera 1 Tsp Roasted
garlic 1 Tsp
salt To Taste
onion Sliced And Podina Leaves For Filling
Preparation:
Marinate beef with all the ingredients and leave for few hours. Heat oil and add beef. Stir and add about 1 cup water in it to get tender. When done give dam of coal. Sift flours with salt knead it well and apply little ghee on top and leave it covered for a while. Then make small roti’s and shallow fry like paratha’s. In parathas put few pieces of in centre, slices of onion , spoonful of chutney and poodina then roll. Afterwards re-roll along with butter paper. Serve hot.
Ingredients:
1 pound Mince Beef
4 eggs
2 tablespoons oil
2 onions
few sprigs coriander
1 teaspoon garam masala
1 teaspoon besan
1/4 teaspoon turmeric powder
1/2 teaspoon chili powder
1/4 teaspoon coriander powder
1 teaspoon garlic /ginger paste
1 tbsp tomato paste
Preparation:
Meatballs
Boil eggs and mash them, mix salt ,chopped onions and coriander leaves,in the mince beef mix the besan garam masala and salt . Press a tablespoon of beef on palm of hand and flatten it, fill it with the egg mixture and close to form balls.
In a pot fry the onions and the rest of the ingredients, put the meatballs in the sauce and cook for 30 minutes.
Ingredients:
1/2 kg medium ground beef
1/2 kg lamb chops
800 gm plain yogurt
3 tbs. Garam Masala
1 tsp. red chili powder
2 green chilies fine chopped
2 tsp. chopped ginger
1 1/2 tsp. Salt or to your taste
1 small tomato finely chopped
3 tbs. cooking oil
3 tsp. fresh dhania (Coriander leaves ) finely chopped.
Preparation:
I cook it and everyone in our family loves it. A recipe that I have perfected myself, here I’m sharing it with you. I would love to hear your comments once you have tried it.
So here we start:
1) Mix garam masala, red chili powder and salt in yogurt. Mix well to paste.
2) Wash lamb chops and pour half of the yogurt paste in a pressure cooker along with chops. Cook under pressure for 5 minutes or to chops almost tender.
3) Remove gravy and meat into a pan.
4) Add rest of the yogurt mix and ground beef into pan.
5) Cook on medium fire till water dried up.
6) Add oil and keep cooking for 5 minutes. Add a bit of water if required.
7) Add green chilies, ginger, onion, half chopped tomato and cook further 5 minutes.
Add other half of tomato and fresh chopped coriander. Cook further for 3-4 minutes.
And your Kemma Champ is ready. Serve hot with
Nan. or Roti.
Ingredients:
1 clove garlic (crushed)
2 tablespoons oyster sauce
2 tablespoons soy sauce
salt
white pepper
2 teaspoons corn flour
12 kilogram beef, lean
100 grams snow peas
2 celery stick
150 grams mushrooms
12 cup water chestnuts
1 medium onion
1 large bell pepper, green
12 cup bean sprouts
12 cup bamboo shoots
12 cup oil
34 cup chicken stock
Preparation:
1. In a medium bowl mix together minced garlic , 1 tablespoon oyster sauce, 1 tablespoon soy sauce, 1 teaspoon salt , 12 teaspoon white pepper and 1 teaspoon corn flour in a bowl. Add beef and stir to mix. Keep aside to marinate for 15 minutes.
2. Cut snow peas and celery diagonally into 1/4inchthick slices. Thickly slice the mushrooms and water chestnuts. Cut onion and bell pepper lengthwise and then cut into 1/4inchthick strips, (discard the seeds). Rinse and drain bean sprout and bamboo shoot.
3. Heat a wok over high heat until hot but not smoking. Pour 1 teaspoon oil on the sides of the wok, add snow peas and stir fry with the seasoning of salt , until tender but still crisp, about 2 minutes. Transfer Snow peas to a large bowl and keep warm.
4. Clean and reheat wok and stir fry the remaining vegetables separately in the same manner. Transfer vegetables to the bowl with snow peas.
5. In a small skillet, stir together chicken stock, 1 tablespoon oyster sauce, 1 tablespoon soya sauce, 12 teaspoon white pepper and 1 teaspoon cornstarch. Stirring constantly, bring the mixture to a boil on medium heat and cook until the sauce is thick, about 23 minutes. Keep the sauce hot.
7. Cut beef crosswise into 1/8inchthick strips. Reheat wok over medium high heat and pour 2 tablespoons oil on the sides of wok, and then stir fry beef until just cooked through, about 3 minutes.
8. Return all vegetables to wok stir fry for one minute and then add sauce. Bring to a boil and stir to combine beef, vegetables and stock. Serve immediately, with cooked rice.
Ingredients:
3/4 pound beef, cut into 1/2inch cubes
3 tablespoons plus 1 teaspoon soy sauce
2 teaspoons Asian sesame oil, plus a few drops
Dried red pepper flakes
1 1/2 cups long grain rice
1 bunch watercress (about 5 ounces), tough stems removed
1 egg, beaten to mix
3 tablespoons cooking oil
2 spring onions including green tops, chopped
Preparation:
In a medium bowl, combine the beef with 1 tablespoon of the soy sauce, 1 teaspoon of the sesame oil, and a pinch of red pepper flakes. Bring a medium pot of salted water to a boil. Stir in the rice and boil until just done, about 10 minutes. Drain the rice and return it to the pot.
Meanwhile, heat a large nonstick frying pan over moderately high heat. Put the beef mixture in the pan and cook, stirring occasionally, until browned and just cooked, 1 to 2 minutes. Remove. Put the watercress and the teaspoon of soy sauce in the pan and cook until the watercress is just wilted, about 30 seconds. Remove.
Reduce the heat to moderate. Put a few drops of sesame oil in the frying pan. Add the egg to the pan and cook until just done, about 30 seconds. Remove from the pan and cut into thin strips.
Heat the cooking oil in the pan over moderately high heat. Add the spring onions and 1/8 teaspoon red pepper flakes and cook, stirring, for 1 minute. Add the cooked rice to the pan and heat, stirring, for 3 minutes. Add the remaining 2 tablespoons soy sauce, the beef, watercress, and egg. Heat, stirring, 1 to 2 minutes longer. Drizzle the remaining teaspoon of sesame oil over the top
Ingredients:
1 Kg. Beef
3 medium Onions finely sliced
1 Tbsp
Ginger I bulb of Garlic 1/4 cup
Water 1 cup
Habib Cooking Oil or Ghee 1 1/2 tsp
Red Chili Powder 1/2 tsp
Turmeric Powder 1 1/2 tsp
White Zeera (grounded) 1 tbsp
Coriander Powder 10 pieces
Black Pepper (whole) 1 tsp
Garam Masala 1tsp
Black Zeera A small knob of kneaded flour (AttaClick to find more about Atta) Salt to taste.
Preparation:
Wash and pat dry the beef. In a large Matka add beef, garlic , ginger in Habib Oil or Ghee . Then add the remaining spices with onions and water. Keep the matka on low fire and let it cook until the water has dried. Then stir fry till brown. Once more add water and let it simmer on low heat. Now take the knob of kneaded flour (atta ) and keep it an a small bowl of water. Mix it gently so that it dissolves in the water. Add this dissolved Atta (flour) in the matka, stirring as u pour it in. Bring to boil. Now sprinkle the grounded zeera and garam masala and let it simmer for another 15 minutes.
Ingredients:
Habib Cooking Oil
Cup Red Chili (whole) 5
Qeema (Mince) Kg
Haldi(powder) 1 Tsp
Green Chilies 810 (Large Size)
Zeera (grinded) 2 Tsp
Onion 2 (Average size)
Tamarind Juice
Cup Curd 1
Cup Dhaniya (powder) 2 Tsp
Red Chili (powder) 2 Tsp
Ginger Garlic (paste) 1 Tsp
Sounf 1 Tsp
Salt to taste
Preparation:
Take chilies and make slits in center and remove seeds. Take separate bowl and add tamarind juice, zeera powder, salt (to taste), sounf & dhaniya powder. Make paste of them and stuff it in green chilies and wrap them with thread. In cup, Habib Cooking Oil add chop onion and fry till light brown. Add Qeema with garlic ginger paste and look till aroma arises and Qeemas water gets evaporated. Than add salt , red chili (whole) & zeera . When Qeema gets cooked add cup, curd and cover a lid for 10 minutes. Then add stuffed chilies and cook for 5 minutes till becomes tender. Serve hot with coriander leaves (green dhaniya) and ginger . Best to serve with Nan or Fried Rice (BaghareChawal).
Ingredients:
500 gms. finely minced kheema
1 tbsp. of thick coconut milk
2 cloves of garlic , fresh or pickled ginger and 2 fresh or pickled chillies (all
chopped very finely)
1 teaspoonful of ground turmeric
teaspoonful of ground cumin seeds
teaspoonful of ground almonds
teaspoonful of ground chironjee
teaspoonful of ground allspice a large pinch of ground cinnamon
a large pinch of ground cardamoms
a small pinch of ground cloves
1 teaspoonful of ground coriander
1 tablespoonful of besan
salt to taste
few mint leaves
teaspoonful of dry curds (dahi )
handful of coriander leaves.
Preparation:
In a little ghee , fry for 3 to 4 min, onion, garlic, fresh ginge , fresh chillies.
Then add the chopped coriander leaves , well washed, ground coriander, ground turmeric, ground cumin seeds , ground almonds , ground chironjee, ground allspice, ground cinnamon, ground cardamoms, ground cloves and besan.
Mix thoroughly and continue the slow cooking for about 5 min. longer.
Then add the finely minced kheema.
Cook for 10 min. longer. Add salt.
Turn out the contents of pan and either grind or pound this mixture into a fine paste.
Blend together dry curds and fresh mint with a pinch of salt .
Then take sufficient meat paste to form a ball the size of billiard ball, and depress this ball gradually in the palm of your hands until you produce a shallow depression, in which you place tsp. of the curds or dhye mixture.
Then gradually work the meat upwards until the curd is covered completely and you have a round flat cutlet.
These cutlets are fried to a golden brown.
Ingredients:
2 lbs. ground beef
1 small onion finely chopped
1/2 green pepper finely chopped
2 cloves garlic minced (optional)
1 C. fresh bread crumbs or saltine cracker crumbs
2 eggs lightly beaten
3/4 C. ketchup
1/4 C. milk
Preparation:
Mix all ingredients in a bowl. The secret to a great meatloaf is to blend the mixture about 45 minutes.
Gently mound the mixture into an 8 x 8 inch greased baking dish. Spread a thin layer of ketchup on top of the meatloaf. Place in 350F. for 1 hour 10 minutes. Let set 5 minutes before slicing.
Ingredients:
1/2 cup yogurt
2 cups water
1 tsp salt
1012 green chillies chopped
1/4 tsp turmeric powder
1 onion cut into 1 inch pieces
1/4 tsp cummin seeds1 tsp garlic crushed
500 gms minced meat
3 tbsp lemon juice
1/4 1/2 cup oil
2 3 tbsp fresh coriander leaves chopped
Preparation:
Mix the yogurt, salt , turmeric powder and cummin seeds into the minced meat. Heat the oil and fry the sliced onions till they are golden brown. Add the minced meat and stir fry till the meat loses all pinkness. Fry for another minute, then add the water. Cover the pot and let it cook, stirring occasionally. When the meat is half cooked add the green chillies, onion pieces and garlic . Stir and when the water dries and the mince is tender afterwards add the lemon juice and coriander leaves .
Ingredients:
Mince 1/2 kg
Bhuna chana 1/4 cup
All spice 1 tsp
Salt 1 tsp
Curd 1/4 cup
Onion 1 large raw grinded
Ginger / garlic 2 tsp leveled
Papaya 1 tbsp Poppy seeds 1 tbsp
Saunf 1 tbsp
Coriander seeds 1 tbsp
Coconut 1 tbsp
Red chilly whole 10-15
Preparation:
Roast all the ingredients in NO. 2 and grind fine with chana. Marinate mince with papaya, salt , ginger r / garlic and all the roasted and grinded masala. Leave for an hour or two. Mix well and keep in fridge. Mix in curd. Make balls. Heat oil fry balls in little oil, let it cook on slow fire add 1/4 cup water. Lastly add green chilly, coriander leaves and remove on a serving dish.
Ingredients:
Hunter beef 1 cup chopped
Mayonnaise 1/2 cup
Ketchup 2 tbsp
Black pepper 1 tsp
Cheese sliced
Salt l/2 tsp
Cucumber sliced
Bread slices
Preparation:
Chopped hunter beef with mayonnaise, ketchup and seasonings. Butter your slices and spread the prepared paste on the buttered slices. Put slices of cucumber, top it with cheese and cover it with 2nd slice of bread. Cut in triangles and serve toasted or as it is.
Ingredients:
Mince 1/2 kg
Ginger / garlic 2 tsp
Chilly Powder 2 tsp
Zeera Powder 1 tsp
All spice 1 tsp
Salt 1 tsp Green chillies chopped
Coriander leaves chopped
Onion 2 small chopped
Bread 4 slices soaked in water
Eggs 34 beaten
Bread crumbs
Preparation:
Mix all the ingredients except bread crumbs and egg in mince well and leave to marinate for 23 hours. Sprinkle crumbs on a flat surface and make small balls of mince and press it and shape into cutlets. Beat eggs well and dip cutlets in egg and deep fry.
Ingredients:
Beef bong ka ghost 1 kg
Nali 1 (optional)
Ginger/ Garlic 1 tbsp
Ghee 2 cup
Nihari masala prepared 4 tbsp
Atta 1 cup
Maida 1/2 cup
Chili powder 3 tbsp
Salt 2 tsp heaped
Water 10-12 cups
MASALA FOR NIHARI
Dalchini 20 gms 1/4 cup
Bari & choti ilaichi 25 gms each
Long 20 gms 1/4 cup
Saunf 1/2 cup
Kas kas 1/2 cup
Javatri 1/4 cup
Saunt 1/4 cup
Kachri 1/2 cup
Chana 1/4 cup
Chili powder 1/2 cup
Preparation:
Heat ghee and fry ginger / garlic . Add meat piece along with chilly powder, salt and nihari masaia and bhuno well by sprinkling little water. Add in nali and 1012 cups hot water, cover and let it cook for an hour. Sift flour and Atta together and make into a paste with water and add to the meat. Cook on very low fire for at least 23 hours. Serve with finely sliced ginger , chopped green chillies, lemon, coriander leaves and tandoori Nan.
Ingredients:
Pasinda 1/2 kg
Salt 1 tsp
Papaya 1 tbsp
Beasan 1/4 cup roasted
Onion 2 brown and grind
All spice 1tspDhania 1 tsp
Red chilly 1 tsp
Oil 1/4 cup
Ginger / garlic 1 tsp
Curd 1/2 cup
Preparation:
Marinate pasinda with salt t and papaya then give dam of coal. Then mix all the ingredients. Heat oil in a pan and pasinda in it and leave to cook on slow flame. When water dries off completely. Bhoono and remove. Serve with onion rings.
Ingredients:
Mince 1/2 kgBrown onion grinded 2 tbsp heapedBhuna chana or besan bhuna 2 tbsp All spice 1 tsp Ginger / garlic 2 tsp leveled Poppy seeds 1 tbsp grind Salt 1 tsp
Green chilly 10 grinded chilly 10 grind Chopped mint 1 tbsp Papaya 12 tsp Lemon juice 1 tbsp
Preparation:
Mix all the ingredients well in mince and knead well. Keep for 2 hours. The mixture sticky dampen hands and mold in small flat kababs. Heat a little oil on tawa and shallow fry them. Cover and cook till done.
Ingredients:
1/2 kg pasanday (fillets of beef cut in
2 teaspoon garlic paste
2 teaspoon ginger paste
1 teaspoon salt
1 teaspoon chili powder
1 teaspoon garam masala
1/2 teaspoon ajwain
2 egg, beaten
. bread crumbs
Preparation:
1. Combine meat, garlic , ginger , salt , chili powder, garam masala and ajowan in a medium pot.
2. Cook over low heat for about 15 minutes, or until meat is almost tender and water has completely evaporated. Transfer to a plate and keep aside to cool.
3. Dip the cutlets first in egg, then coat with the bread crumbs.
4. Heat oil in a frying pan over medium high heat and fry the cutlets for about 5 minutes or until golden brown. Transfer to a plate lined with double thickness of paper towels.
5. Serve hot with French fries and ketchup.
Ingredients:
Beef cubed1 kg or you can use mutton or lamb as well.
Adrak /laisan 1tsp
Cooking oil 1 cup
Salt to taste
Chili powder 1 tsp or more to taste
yogurt 2 tbsp
Haldi podwer 1/2 tsp
Lemon juice 2tsp or freshly squeezed lemon
Karri pata
Green Chillies
Hara Dhunya to garnish
Preparation:
Marinate meat with all spices except lemon juice,green chillies and hara dhunya.Marinate for at least 2 hours if possible if not then 15 min.In a cooking pot add some of the oil and then add the marinated meat.Fry it till meat changes to golden brown color(about 10 min).Then add 1 cup of water, bring to boil then let simmer till meat is tender.The meat should not get too tender as it will break as you fry it add extra water to tenderize meat.Once meat is done let it cool down a bit before you fry as this allow it to get a bit firm.In a karahi add the rest of the oil and let it get hot.Next add the green chillies and let them sizzle to this add some curry leaves and the meat.Fry meat well till you have nice and golden brown if you like crispier meat add a bit more oil and on high heat fry it wellit may stick to bottom of pan but the masala which sticks to pan tastes yummy.Once fried take out meat and sprinkle on lemon juice and fresh coriander this is a delicious traet with rice and dal especially Hyderabadi khutti dal check out my recipe for this too.
Ingredients:
2 tbs yogurt
Salt according to taste
1 small onion chopped
1/2 tsp chili powder
1/4 tsp haldi powder
2 tbs. oil
Ingredients for Kabab:
1/2 kilo beef cubes cut into
very small pieces.
Salt t according to taste
1 cup dal channa pre-soaked
78 Whole dried red chilies
1 medium onion chopped
68 whole black pepper
56 laung ( cloves)
1 bari illaichi
1/2 tsp zeera
1 stick of cinnamon
1 tsp ginger
23 green chilies chopped
1 cup fresh dhuniya leaves
1 egg (raw)
45 hardboiled egg
Preparation:
Procedure for Kabab:
In a pot add all the spices along with the meat, add water enough to tenderize the meat and cook till extremely soft and water has dried.
Boil the dal separately till very soft and add to the meat. Cool and then grind all. Add egg, green chili and fresh dhuniya mix well.
Coat the hardboiled eggs well with this mixture to form solid balls and add to boiling gravy.
Cook for 10 15 minutes.
Garnish with fresh dhuniya leaves.
Procedure for gravy.
Saute the onion in oil till brown.
Add spices and yoghart and mix well.
Add a little water to form gravy and simmer
Ingredients:
beef(1kg),onion (4to5med),dahi (one and half cup),whole garam masla,safiad zeera 1 teaspoon,choti ilaichi 4se 5 adadad,lal mirch powder one and half teaspoon,dhania powder quart teaspoon.ginger r garlic paste,
Ingredients:
Beef Boti
Ginger
Garlic
Salt
Red chili powder
Papita
Onion
Chat misala
Dahi
1/2 kg[cut into small cubes]
1tea spoon
1 tea spoon
1/2 tea spoon
1 tea spoon
4table spoon
1 {brown}
1 tea spoon
1/2 pao
Preparation:
Mix all the ingredients and leave it for 5 hours or more
then add water as needed and cook it until meat is going to tender then add 3 table spoon of oil and cook for 5 minutes then koiley ka daam deen
serve with fresh onion slices.
Ingredients:
Beef 1 cup (cut in small pieces)Yoghurt 1cup Black pepper 1 tsp
salt to taste vinegar 5tbspoil for frying
Preparation:
marinate beef in all the ingredients except oil for about 4 hours. Heat oil in a pan. Put the beef in the pan and fry until turn dark brown and tender.Serve with chatni & naan
Ingredients:
lamb chops
onions
duffle muricha
salt
garlic
gee
2kg
2
as much as u need or as spicy
to taste
4 cloves
2 tbs
Preparation:
put everything in th pot and leave on the gas not to much water as much as the lamb chops are covered and then let the meat be nice and soft as the water dries put on a small heat and put the lid on the pan and pick it up and shake it so the chops don’t come of the bone and put in a plate serve with chopped onion as much as possible add mint sauce and tomato ketchup and serve enjoy and let me know
Ingredients:
1Kg Qeema
1 Tea Spoon Garlic Paste
1 Tea Spoon Ginger Paste
3 Table Spoon Chopped Papaya
Crushed red Chili 2 Table Spoon
Garam Masala 1 Tea Spoon
Salt As U Like
2 Ingeer Crushed
2 Kachri Crushed
1 Small Piece Coal
Preparation:
Add All Ingredients In Beef(Not Coal)
Marinade 2 To 3 Hours
Put 200 Gms Ghee In A Pan
Put Beef In That And Leave For Cook For Half An Hour
After Half An Hour
Take A Small Bowl With Some Ghee Then But The Burned Coal In That Bowl.
Put The Lid On Pan For 2 Minutes..
Then Put The Bowl Out..
Garnish With Onion , Green Chili , Julian Ginger & MintLeaves & Lemon..
Ingredients:
500 grams beef, lean 1/4 cup flour 1 teaspoon salt 1/2 teaspoon black pepper , powder 2 egg, beaten 1 cup bread crumbs
Serve Hot
Try Raita with this dish.
Try it with Naan or Routi
Preparation:
1.Cut the beef into 3 inch breakfast steaks. Lay the steaks on a board and prick with a fork or beat with a hammer. 2. Mix flour with salt and paper. Sprinkle over the meat and rub thoroughly into the surface of the meat. 3. Dip the steak first into the egg and then into the bread crumbs. 4. Deep fry in hot oil until brown and crisp. Drain on kitchen paper towel. 5. Serve hot with ketchup or mint chutney.
Ingredients:
Minced beef 1 kg
Green chillies 10 (cut very fine)
Onions 2 (medium size, chop as for omelet)
Coriander leaves 1/2 bunch
Black pepper 1/2 tsp (grind coarsely)
Tomatoes 1 kg (boil & make paste)
Salt to taste
Cooking Oil 1 cup
Preparation:
In a bowl combine mince meat, green
chillies, black pepper , onions and knead
them, separate into four portions. Brush
each portion with a little oil. In a flat frying
pan flatten and place one portion and
cook for 4 minutes. Repeat with the other
portions then cut each int strips.
In a wok (karhai) fry the pieces slightly,
add tomatoes, salt and a few green chillies
and black pepper . Cook till oil separates,
garnish with coriander leaves.
Ingredients:
Kababs:Fresh Beef Mince 1 kg Salt to taste
11.5 tsp Red Chili Powder 1 cup Green Coriander
Green Chillies
1 cup green onions
12 Eggs
Oil to fry
12 Bread
Tomato Curry:45 Tomatoes or 1 Can of Diced Tomatoes
11.5 tsp Kalongi
89 kari pata leaves
Salt to taste
Red chili powder to taste
Oil
Preparation:
Mix all the spices and green coriander and green chillies, bread and eggs in the beef mince and make kabab in the shape of seekh kababs. And then fry them.Curry:Either boil the tomatoes and when tender blend it or use the caned diced tomatoes. and then in a small pan add oil and put the tomatoes in it along with all the other ingredients. let it cook for sometimes till the oil is separated. then in a serving dish put the kababs and pour the curry on it. To garnish sprinkle Dhania finely chopped.
Ingredients:
Qeema
Onions
Green Onions
Fresh Hara Dhanya
Green Chillies
Salt
Lal Mirch Powder
Haldi
Tomatoes
Oil
1/2 kg
2 (thinly sliced)
1 pao (finely chopped)
half cup (chopped)
6 (finely chopped)
to taste
half tea spoon
1/4th tea spoon
3 (chopped in squares)
half cup
Preparation:
In a vok heat oil. Add qeema,onions,green onions,salt ,lal mirch powder,haldi ,green chillies & fresh hara dhanya.
Let cook on low heat till the qeema is half done.Then add tomatoes,fry for a while then put on dum.
Ingredients:
(1). Boneless beef(small cubes) 1/2kg
(2). Ginger garlic paste 1 1/2 tbsp
(3). Red chili powder 1 tsp
(4). Turmeric powder 1/2tsp
(5). 1tsp salt
(6). Garam masala powder 1/2 tsp
(7). Cooking oil/ghee 1 cup
(8). 1/2 cup water
Preparation:
Less oil and garam masala,mis all the other ingredients and cook this mixture till water dries.Thereafter,add oil and garam masala in the mixture and fry till the color of the beef becomes dark brown and crispy.
Ingredients:
Ground Beef
Garlic & Ginger
Red Cili Powder
Haldi
Yogurt
Cilantro(hara dhania )
Green chili
Loong
Green Cardimon
Black Pepper
Zeera
Cinamon
Whole Dhania
Salt
1Kg
1 tsp
1 tsp
a pinch
1 Table spoon
Chopped 1 Table spoon
2 Split into 2
4
6
6
1tsp
1 stick
1 tsp
Preparation:
In a dry and hot fry pan add Zeera and Dhania for 1minute and take it out.Grind zeera ,dhania,loong,black pepper r,green cardimon,cinamon in a powder form.To the beef add that powder and all ingredients garlic &ginger ,haldi ,yogurt,salt ,red chillies,green chilies,hara dhaniya.Mix it well and in a skillet heat some oil and add minced beef with all ingredients mixed.Cook for 20 minutes until the water dries.when the oil comes out fry it and serve it with chapaati aur rice.
Ingredients:
500g Beef (fillet/topside)
1 egg white
1/2tsp baking soda
3 tsp cornstarch (for marinade)
2c chicken stock
1/3c light soya sauce
1 tsp shreaded fresh ginge
20 green chili with seeds removed
1/2c carrot slices
6 green spring onions sliced
3 tsp cornstarch (for thickening)
1/2c oil
1/2 tsp mono sodium glutamate
Preparation:
1.The night before cooking, remove fat from beef, freeze for 2 hours (to make it hard) and using a sharp knife slice against the grain into 1 to 2mm thick slices.
2. Place the beef slices in a bowl. Mix together the egg white, 1/2c water, baking soda and cornstarch for the marinade, pour this over beef and mix. Cover and leave overnight in fridge. The soda tenderizer the beef.
3. Pour the oil into a wok or large Karahi and heat until it smokes. Add 1/4 pf the beef, and quickly stir fry for a few minutes. Remove and continue this till all beef is fried.
4.Reheat the Karahi until the remaining oil starts to smoke again. Add the ginger , chillies, onion and carrots and stir fry for few minutes. Add the soya sauce, chicken stock and the beef and cook for 3 minutes.
5.Mix cornstarch for thickening with 1/2c water.
6. Add enough cornstarch to the Karahi with stirring to thicken the gravy. Add the mono sodium glutamate and stir.
7. Remove from heat and serve with rice.
Ingredients:
Pasanda Beef 1 lbs
ginger garlic paste
Red chili powder
coriander
garam masala sabat
yogurt
salt taste
onions 3 medium finely sliced
turmeric
Oil
Preparation:
Mix all ingredients except onions and marinade for one hour. Then fry 2 onions in oil when onion turns golden brown put marinade beef and fry for 5 minutes then cover and cook for one hour. After an hour uncover and dry any extra water and then add onion . serve with nan.
Ingredients:
ground beef 2 pounds red chilies powder half tsp ginger garlic paste1 tsp garam masalapisa hua 1 tsp salt 2 tsp bread 2 slices mushrooms 8 pcs coriender pisa hua 2 tsp oil for frying and buns bread for making sandwich
onions and mushrooms cheese optional
Preparation:
first marinate beef put ginger garlic paste red chillies powder coriander garam masala salt and put it on side for 2 hrs then add 2 wet slices of bread and mix well thin in a frying pan heat oil and make big thin patties of beef and fry in a same pan on the side saute onions and mushrooms well season them with black pepper and salt toast your slices in a little bit oil then put yr beef patties thin mushrooms and onions if u like cheese u can add into it serve hot with french fries and coleslaw salad
Ingredients:
beef cut in small pcs.
half a kilo
salt according to taste
red chili sauce 1 tbs
chinese salt 2 tsp soya sauce 1 tbsp green chilies cut into pieces 34 oil 4 tbsp
Preparation:
boil the beef until it is cooked well.In another frying pan put oil &add beef with all masalas until beef,s color becomes red.at the end add green chillies & serve hot with ketchup.
Ingredients:
1)Half kg beef boneless
2)Oil half cup
3)One medium onion
4)2tbs ginger paste and 2 tbs garlic paste
5)2 tbs onion paste
6)1tsp garam manasala
7) salt to taste
8)2tsp chili poweder
9)4tbs lemon juice
10)5 tbs papaya paste
11)2 tbs cream
12) one medium coal
Preparation:
First of all wash the meat and then mix all ingredients except oil and onion and leave it for 1-1 hour.after that put the pan on heat then put the oil in the pan then fry half of onion till it becomes transparent but not brown then add the marinated meat and fry it first on low heat for 10 min then fry it on high heat till it tender.After that put the koayla on heat mean while fry the rest onion till brown and add it on the top of meat then put the koayla on it and then put some drops of oil on it then keep it aside after 10min keep the koayla outside of it.Serve it with nan.
Ingredients:
beef(ground)keema with little fat=1/2 kg
red chili whole grounded(koti mirch)=11/2 tbsp
green onions(chopped)=1/2 cup
green chillies(chopped)=no.6
salt =to taste
zeera (coarsely grinded)=11/2 tbsp
whole coriander(dry)=1 tbsp
whole coriander(dry)=1 tbsp
tomatoes(chopped)=3 no.
eggs(fried in oil)=2 no.
cornflour=3 tbsp (leveled)
oil=5 tbsp.
Preparation:
wash keema little,take out all water.then add all the above ingredients except fried eggs and cornflour.then mix properly.then add the fried eggs,mix and last then add cornflour and mix throughly.then keep in fridge for 1 hr and make medium kebab flat patties and fry in oil at medium flame and then take out when they turn brown on both sides.Serve them hot with hot naan or roti.
Ingredients:
qeema .1kg salt 2tbs,zera powder2tbs, ginger1inch bareek kat lenn ,soyaa bareek kata hoyaa 2 cup green chili half cup bareek katy hoyee ,red chalii 2 tbs,halh cup oil
onion 4 madium bareek kat leen, yoghurt half kg
Preparation:
take all the ingredients except onion and mix well and covered them and put in refrigerate .marinate 10 hrs, then fry the onions in the oil and take this mix in the brown onion and covered the led .cook in medium heat about 35 minutes than it will be ready
Ingredients:
500g Beef
1Belle pepper(green)
1Onion
100g Mushroom
1tbs Cashew nuts
2tbs Oil
1tbs Corn flour
1/2tsp Red chilly(optional)
1tsp Chinese salt
2tbs light Soy sauce
Few drops of Sesame oil(optional)
1tbs Garlic paste
Few drops of lemon
1/2tsp sugar
salt to taste
Preparation:
1)Cut beef in thin slices in the way put knife flat with the meat and marinate it in chinese salt ,red chillies,light soy sauce .Cut belle pepper in big square shape.Peel the onion and cut them in big square shape.
2)Heat oil in wok and put garlic paste in hot oil then put beef and mushrooms in it and stir fry on high heat until remaining water finish.In the mean time,mix Corn flour with 1/4cup of water and set a side.
3) Add belle pepper,onion and cashew nuts in beef and mix them all quickly on high heat.Allow them cook for 1 minute.
4)Now add one and half cup of water ,salt ,sugar and lemon drops in the beef &chilly.and allow to boil,then put corn flour mix and cook for 5 minutes.
5)Serve hot with rice or noddles.
Ingredients:
Mince 1kg (take out twice in mincer and do not wash)
Salt 11/2tsp (to taste)
Red chilly powder 2tsp
Bar.B.Q garam masala 2tsp (heaped)
Ghee 1/2cup
Ginger r 1tsp paste
Garlic 1tsp paste
Corn flour 1tbsp
Brown onion 2tbsp (grinder)
Raw onion 1tbsp (chopped)
Coriander leaves 1tbsp(chopped)
BBQ GARAM MASALA
Choti Ilachi 20
Bari Ilachi 12
Dalchini 12 (1″)
Black papper 2tbsp
Clove 2tbsp
White Zerra 3tbsp
Black Zeera 1tbsp
Whole Dhaina 3tbsp
jaifal l 4
Jawatri 2tbsp
Kachri 8 (frist grind with armor)
Souoof 3tbsp
Poppy seeds 2tbsp
coconut powder 3tbsp
Method:
Clean all above masala and grind it fill in air tight bottle and keep use when ever needed.
Preparation:
Take out mince from mincer twice and do not wash mince. In mince add all the above ingredients and mix very well,
and keep it aside for 1/2 hour wet your hand and put kabab on seekh and bar.b.q.
And eat with Imly chatni and paratta
enjoys
Ingredients:
1/2 bone less piece
1 tsp black peeper
1 tsp salt
4 tea spoon vinegar
4 glass water
Preparation:
1st cut the beef and mixed all item & marinat 5 hours then boil and then fry
Ingredients:
1lbmince beef
1 medium onion (finely diced)
1 medium tomato (seedless finely diced)
1/2 tsp crushed ginger and garlic
1 tbsp bay leaf and cumin seeds powder
1/3 tsp baking powder
3 tbsp bread crumbs
23 green chillies crushed
salt ,red pepper and crushed coriander powder to taste
green coriander leaves finely chopped
one egg
Preparation:
mix well all the above ingredients and make them into finger shape long rolls with the palm of your hand at least 3 to four inches long because they will shrink during frying.if u like u can also bake it in the oven.on the baking sheet place the rolls and heat the oven to 300 degrees and put then for about 15 to 20 minutes u don’t have to over cook them their color should not turn brown.serve hot with nan and raita makes a beautiful party dish.and believe me it is extremely delicious.
Ingredients:
Ground Beef or Lamb
Spaghetti Sauce
Spaghetti
Onions
Chili Powder
Salt
34 cloves
Garlic and Ginger Paste
Preparation:
Brown the onions in some oil. Add to it about 1 tbsp. each of the garlic /ginger paste, chili powder, salt , and cloves. Add about 1/4 cup water and cook ingredients until the oil separates from the spices. Now add the ground beef and water and cook thoroughly. In a separate pot, boil water and add the spaghetti noodles. Cook and drain. When the ground beef is cooked, add a generous amount of spaghetti sauce and warm it. Now add the meat sauce to the drained noodles. Top with grated parmesan cheese or garlic powder. Enjoy!
Ingredients:
Keema half kilo
Loki half kilo (cut in very small pieces and boil it)
Two medium onions
one tsp salt
one tsp kuti lal mirch
haldi one tsp
kali mirch one tsp
One tsp garlic ginger paste
Ginger one inch piece
Safed Zeera one tsp
tomatoes four cut in square pieces
5 green chillies cut lengthwise
Hara dhania and podina (little bit)
Oil half cup
Preparation:
Put one onion and meat together and boil them.Let the water dry. Then heat oil and put in the rest of the onion and fry it till transparent. Next put in hald , ginger r and garlic paste, pisi lal mirch and bhuno it. Then put in the loki and bhuno it for few minutes. Then put in the keema and bhuno it for five minutes. Now put in the tomatoes and salt mixing it for two minutes. In the end put black pepper , bhuna safed zeera and ginger . After two minutes put hara dhania ,podina and green chillies and put on dum till done.
Ingredients:
2 lb. ground beef
2 tbsp. ginger paste
2 tbsp. garlic paste
salt to taste
1 lemon
2 tbsp. yogurt
2 tbsp. ground red pepper
1 tbsp. chili powder
3 green chili
1 bunch of cilantro
Preparation:
Pour the oil into the pan and turn heat on high. Add the ginger and garlic paste and keep stirring until it turns a little brown. Add in the ground beef and let it cook until all meat is brown. Add in the salt , ground red pepper and chili powder. Keep mixing it until some water is absorbed then add in the yogurt. Keep mixing it until almost all liquid is absorbed then squeeze one lemon into the meat and add the green chili (sliced) and cilantro. Mix for about 35 more min. and serve.
Ingredients:
1 packet lasagna
1 can sliced mushrooms(optional)
1 can tomato paste(small)
1/2 cup tomato sauce
1 medium onion diced finely
1tblsp. worchestershire sauce
salt and pepper
1/2 tsp. crushed garlic
2lbs minced beef
1 cup shredded cheddar cheese 1 1/2 cup shredded mozarella cheese.
oregano and parmesan cheese
SAUCE:
1 mug milk
2tblsp cheddar cheese
2 tbsp. butter
pinch of salt
2tblsp. cornflour dissolved in water
1 egg.
Preparation:
Bring 5quarts of water to rapid boil.1 tbsp of oil to prevent lasagna from sticked.Add 9 pieces of lasagna one at a time.cook until nearly tender about 1215 min.Drain immediately in cold water.arrange lasagna pieces flat in a single layer on clean ,dry towels to dry until ready to use.
In saucepan,add a little oil and fry the onions until transparent add the mushrooms and fry a little then add mince and garlic worcestershire sauce and salt and pepper. cook until meat is tender.then add tomato paste and ketchup.
SAUCE:
in another saucepan take 1 cup milk and the butter and cheese and cook stirring all the while.once it is ready add the corn flour dissolve. in water and make the sauce thick let cool and then add an egg.
ASSEMBLY:
in a rectangular dish set three pieces of lasagna lengthwise next side by side, then spread the prepared meat and pour the some prepared cheese sauce over it sprinkle some cheddar cheese over it and then spread another 3 layer of lasagna 3 pieces side by side and repeat the same procedure with meat ,sauce and cheese ,then repeat in final layer and top with mozerrella cheese sprinkle some oregano and parmesan . put in a preheated oven at about 350degrees for 35 min. or until the cheese melts and browns a little.
Ingredients:
boneless beef 1 kg,
channa daal 1/2 cup,
cinnamon stick 1,
large black cardamon 1,
whole black peppers 8,
dried red chillies whole 10,
medium onion 1,ginger 1” piece ,
garlic 6 cloves.
garnish:
onion 2 small cubes/chopped,coriander leaves,green chilis,min leaves.
egg 1 or 2(optional)
Preparation:
boil beef cubes with all the ingredients except the garnishing ones.
when the meat is very tender and the water dries grind it finely .add the garnishing ingredients and make flat rounds.fry.
you may add an egg or two to make kababs that don’t break on frying
Ingredients:
beef 1 kg cut into thin strips,
onion 1 large ,
raw papaya made into paste 1 tbsp,
ginger paste 1 tsp,
garam masala powder 1 tsp,
yogurt 2 tbsp,
red chillies dried(crushed) 4,
salt
Preparation:
add all the ingredients to the beef strips and marinade for 4 hrs.
grill on skewkers add some oil on top.
serve with onion rings in lemon juice.
Ingredients:
1/2 kg qeema
4 medium onions (sliced)
4 tsp garlic paste
1 tsp ginger paste
1 tsp turmeric
2 tsp coriander (ground)
3/4 tsp salt
3/4 tsp chili powder
1 tablespoon oil
green chillies & coriander (for decoration)
Preparation:
Fry 2 onions on medium fire till brown. Mix the dry masalas in water to make a paste. Add to fried onions. Add rest of the [raw] onions. Stir. Add 2 tsp garlic paste. Stir. Add qeema. Let it cook till the water dries. Put 2 tsp of garlic paste in a cup of water, add to the pan, and “bhoono” the qeema till it becomes dark brown. Add chopped coriander and chopped green chillies for decoration. Mix and serve.
Ingredients:
beef mince 1kg,ground gram massala 1tsp,salt 1tsp, red chilly 1tsp,dhania powder 1 1/2tsp,onion 3,chana 25gm,roasted,paneer small piece,poppy seed 25gm,badam25gm,
ginger 1 inch,haldii 1/4tsp,yogurt 125gm,mint 1bunch,green chilly 46,eggs white of 2 eggs.
Preparation:
ground sliced onion, and 1/2 1/2 spoon of gram massala, dhania,salt,red chilly,chana,poppy seed, badam ,ginger ,few haldi, and half yogurt.and mix it well with mince.and also mix egg white. chopped onion,green chilly,mint and paneer and put it inside kofta.hot the ghee and fry remaining chopped onion till golden,and add remaining yogurt,dhania,red chilly,salt,haldi,garam massala and fry well.now add kofta and fry for 5 minutes,add some water and let it cook till the oil becomes top.serve hot with nan and rice.
Ingredients:
Beef (steak or cubes) half kilo
Green chillies 12 medium large size
Onions 2 medium size
Cornflour 1/4 cup
Chicken stock/soup 2 1/2 cups (see how to prepare below)
Oil 1/4 cup
Chinese Salt 1 tsp (teaspoon)
Vinegar 1/4 cup
Ordinary salt 1/2 tsp
Soya sauce 1/4 cup
*chicken stock can be made from boiling wings, neck or bones of chicken in water or if you prefer make it out of store bought maggi cubes.
Preparation:
Thinly slice beef into approximately 1/2 inch, rectangular bite size pieces. Boil these pieces with water and some salt. Use enough water to cook the meat until tender (the water should dry up). Do not add too much water or cook the meat too long.
While the meat is boiling, peel and cut the onions into cubes. Cut chillies into half length wise and remove the seeds with the tip of a knife. Handling the chillies with your hands can irritate your hands!Make a paste of cornflour with 1 cup of water.
Heat oil and fry the beef pieces until slightly brown on medium heat. Add onion and chillies, frying a little after each addition. Add chinese salt, ordinary salt , vinegar, soya sauce and the chicken stock/soup cooking for 2 minutes. Before serving bring to boil, add cornflour paste very slowly, stirring to keep lumps from forming. Cook for a minute on medium heat and serve hot. Serve it with rice.
Ingredients:
1 kg.minced meat(qeema)
2 medium onions cut into large pieces
1/4 cup oil
1/2 cup yogurt
1 tbsp. paste of garlic&ginger
salt as by taste
1 tsp. red chili
1 tsp. garam masala
1/2 tsp. chinese salt
soya sauce and white vinegar as by taste
FOR FILLING
5 boiled eggs cut into small pieces
1 bowl coriander leaves(dhuniya)cut into small pieces
1 bowl mint leaves(podina)cut in small pieces
2or3 green chillies
i tsp. chat masala.
FOR FRYING
2 tbsp. gram flour(basin)
20r3 eggs
Preparation:
cook onions in oil until light brown then add yogurt,garlic&ginger paste,salt,red chili,garam masala,chinese salt,soya sauce and vinegar in onions and cook 6 to 8 min. and then add minced meat(qeema) in it and cook for 3 min. then add 1/2 cup of water in it and cook until water dry.and then chop this whole mixture in chopper until all things are crushed together.
FOR FILLING
mix together boiled eggs,coriander leaves(dhuniya),mintleaves(podina),green chillies and chat masala in one bowl.
FOR FILLING KABAB
take some amount of minced meat mixture and flatten it in the palm,place 1 tsp.or tbsp. boiled eggs filling on it .wrap minced meat mixture around boiled eggs filling until it completely enclosed like a petties.
FOR FRYING
Add 2 tbsp of gram flour (basin ). In 2 or 3 uncooked eggs and mix them.Wrap kabab with this mixture and fry them in oil in medium size frying pan until golden brown.
Ingredients:
1lb. keema
3 tsp. ground papaya (grind with skin)
1 1/2 tsp. chili powder
1/2 tbsp. garam masala
salt to taste
1tblsp. ginger
1 med. onion crushed
1/2 med. onion for frying
Preparation:
Mix all the ingredients, except for the half onion which is for frying, leave mixture for 68 hrs or overnight. Then fry the half onion until brown and add the mince meat and cook until done, stirring often. Take out in serving dish and garnish with onions and mint leaves. Serve hot with nan.
Ingredients:
1 lb. ground lean beef or lamb
1/4 cup chopped fresh parsley
1/4 cup chopped cilantro
1 medium onion, grated
1 tsp. ground cumin
1 tsp. paprika
1 tsp. freshly ground pepper
Salt to taste
Preparation:
Combine all ingredients in a large bowl. Mix well. Let stand 1 hour to blend flavors. Preheat oven to broil. Or prepare hot coals on barbecue grill. Using about 1/4 cup mixture for each kabob, mold into a sausage shape around flat metal skewers. Moistening hands will help mold the meat mixture onto skewers. Taper ends of sausage shapes to prevent meat from slipping off skewers during cooking. Place skewers on broiler rack 4 inches from heat source on grill or over hot coals. Turn frequently to brown evenly until meat is done as desired, 10 to 15 minutes.
Ingredients:
1 kg. Ground Beef
1 kg. Potatoes(Boiled)
2 Eggs
1 cup Coriander leaf (finely chopped)
1 tsp. Green peppers (finely chopped)
1 Onion(large, chopped)
Bread crumbs (as needed)
Salt (as needed)
Oil (as needed)
Preparation:
First of all, Boil the potatoes, after peeling the potatoes grind them into a smooth mixture. In a cooking pot, put oil and the meat along with coriander, peppers, onions, and salt. When the water starts to dry up, stir it frequently on medium heat. Then let it cool. Then take a small amount of mashed potatoes, and place it on the palm of your hands in a form of a round slice. Place some beef mixture (prepared earlier) on top of the slice, then cover it with another layer of potatoes. Making them into patties. Dip the patties into egg and then sprinkle it with bread crumbs. Fry them on low heat.
Ingredients:
2 lb Beef
2 lrg onions
3 med tomatoes
2 med potatoes
1 tsp garlic(paste)
1/2 tsp ginger(paste)
1 tsp coriander powder
1 tsp red pepper
1 tsp salt
1/3 tsp haldi
1/4 tsp gram masala
1/2 bunch of cilantro
Preparation:
Boil the meat for 5 min.
Add all masala in it accept(onions,potato,cilantro,gram masala)
When the meat is tender and not much water left separate the meat from curry.
Take the big pan pour some oil and fry meat in it.
Cut the potatoes in thin slices and fry in a same oil till golden or almost tender.
Fry onions for 5 to 7 min. in a same oil.(do not make golden).
Take the curry,potaoes and fried meat and mix in onion`s pan.
Stir the mixture for 5 min.or till the water dry.
Turn the heat at low and spread gram masala then cilantro.
After 2 min.turn off the heat.And eat this delicious dish with fresh naan.
Ingredients:
kg minced meat
kg tomatoes
1 tea spoon garlic paste
2 tea spoon ginger paste
2 tea spoon red ground chilies
6 green chilies
2 table spoon oil
1 tea spoon salt
Preparation:
Apply the ginger garlic paste to the mince meat and set aside. Heat oil and fry the ground red chilies till brown. Add the chopped tomatoes and fry for a little while. Then add mince meat and let it cook till the water dries up. Fry green chilies and serve it with mince meat.
Ingredients:
1 kg undercut beef (whole piece)
2 table spoon ginger paste
1 table spoon garlic paste
1 table spoon red chili powder
2 green chilies
1 table spoon garam masala powder
2 lime juice
2 table spoon oil
1 tea spoon salt
Preparation:
Mix all the above ingredients with oil and lime. Apply the paste to the meat piece and set aside for four five hours. Then bake in a preheated oven on a medium heat in a covered vessel till meat is tender and water dries up. Slice it and serve with naan.
Ingredients:
1 kg undercut pieces of steak
tea spoon of mustard powder
1 table spoon Worcester sauce
tea spoon garlic paste
2 table spoon crushed black pepper
1 tea spoon salt
1 table spoon corn flour
1 table spoon oil
1 table spoon butter
Preparation:
Apply all above ingredients except crushed pepper and corn flour to the steak pieces and marinade for five six hours. Sprinkle crushed pepper on each piece and press inside with rolling pin. Then dip the steak pieces in
flour, shaking off any surplus. Place on sizzling hot skillet with just enough melted butter to keep meat from sticking. Fry both sides until browned. Remove to a hot platter and serve hot with garlic bread.
Ingredients:
1 kg undercut beef (one whole piece) 4 table spoon Worcestershire sauce or lime juice table spoon garam masala powder
1 tea spoon salt 2 tea spoon oil
Preparation:
Punch the meat well with a fork. Rub garam masala powder and saltall over the meat. Apply Worcestershire sauce and keep it in refrigerator overnight. Next day take the meat out and set aside for two three hours. Heat the oil, place the meat and let it brown on both sides. Add just sufficient water to tenderize the meat and cook over a low stove till done. Cut in slices before serving.
Ingredients:
1 kg beef fillets (preferably undercut)
kg tomatoes (chopped)
1 tea spoon garlic paste
2 tea spoon ginger paste
2 tea spoon ground red chilies
4 big green chilies (cut lengthwise)
3 table spoon oil
1 tea spoon salt
Preparation:
Apply the ginger garlic paste and salt to the beef fillets and leave aside. Heat oil in a karahi, add the ground red chilies and fry to a brown in color. Then add the chopped tomatoes and cook it for a while. Then add the beef fillets and cook till the fillets are tender. When water dries up, fry the fillets for a few minutes and remove from fire. Heat one tablespoon oil and fry green chilies into it. Put the chilies on the cooked fillets and serve hot with naan.
Ingredients:
1 no. Green chili
1 kg Beef
1 teaspoon Salt
1 inch Ginger
4 nos. Garlic cloves
3/4 cup Yoghurt
1 tablespoon Garam masala
Preparation:
Cut the beef into 4cm cubes, chop the chili fine, grate the ginger and crush the garlic.
Put the beef into a bowl, add salt, ginger, garlic and chili and mix well. Leave covered for an hour. Add yoghurt and garam masala and leave covered for 2 hours longer.
Thread the beef cubes, about four at a time, onto skewers. Grill, or barbecue, for about 710 minutes, turning so that all sides of the meat are evenly cooked. Brush once or twice with the marinade. Serve on a bed of rice or with naan.
Ingredients:
Minced meat (lamb meat) 1/2 kg
Black Cardamoms 3
Back peppercorns crushed 1 1/2 tsp
Cinnamon powder 1/2 tsp
Coconut, grated 1 1/2 tsp
Cream 2 tbs
(Zeera) Seeds 1 tsp
Garlic Paste 3 tsp
Ginger paste 3 tsp
Oil 2 tsp
Besan (roasted) 3 tsp
Javitiri powder 1/2 tsp
Lemon juice 2 tbs
Onion paste, light browned 3 tbs
Khus khus (poppy seeds seeds) 2 tsp
Red chili powder 1 tsp
Yoghurt 2 tbs
Salt to taste
Preparation:
Mix mince with all other ingredients and 2 tsp of Habib Oil.
Knead well for 10 minutes. Let stand for 10 minutes.
Wet hands with cold water and mou
ld mixture round skewers pressing and shaping long as desired.
Roast the kebabs in a medium hot tandoor for 12 minutes till they are browned uniformly. The kebabs can also be slid off the skewer and cooked on the fine wire mesh of the grilling rack in a charcoal gas grill or you can place direct on grill. Do not turn too often as the kebabs may split. You should also use Habib Oil with brush while placed on gas grill for better taste and look.
Kebabs are ready to eat or serve.
Ingredients:
1Kg beef (small pieces)
2tsp Chinese salt
1/2 tsp. salt
1 tsp. black pepper
4 tsp. Soya sauce
1 cup corn flour
2 ounces ginger (small pieces)
1 cup green chilies
3 cup Habib Cooking oil
Preparation:
Marinate the beef with salt, black pepper, Chinese salt, Soya sauce. Then add corn flour to it,
then add ginger to it and put all the mixture for 8 hours. After 8hours take the oil in a sauce
pan and heat it, then put the marinated beef in it. Fry it until golden brown and crispy. Add
green chilies to it and cook it for 1 min.
Ingredients:
8 Tablespoons Vegetable Oil
20 Whole Black Peppercorns
6 Whole Cloves
2 Whole Bay Leaves
6 Whole Cardamom Pods
2 Medium Onions, Chopped Fine
6 Cloves Garlic, Chopped Fine
1 Ginger Root, 1″ Cube, Chopped Fine
2 Pounds Beef, Cubed, (1″)
1 Teaspoon Cumin Seed
1/2 Teaspoon Cayenne, Optional
1 Teaspoon Coriander Seed, Ground
2 Teaspoons Salt
5 Tablespoons Yogurt, Beaten
2 Pounds Chopped Spinach, Fresh Or Frozen
1 Teaspoon Garam Masala
Preparation:
This is spicy, but not ‘hot’, (note that the only ‘hot’ spice, cayenne, is optional….) and a different change of pace from everyday beef stew. You could also use lamb in place of the beef.
Put the ginger, onions, and garlic into a blender container, and blend to a paste, adding a Tablespoon of water if necessary. Set aside. Put the peppercorns, cloves, bay leaves, and cardamom pods in one bowl. Put the ground cumin, ground coriander, cayenne and 1 teaspoon of the salt in another bowl. Put the yogurt into another bowl. Wash and chop and drain the fresh spinach, have it ready to add into the dish. (Or defrost the frozen spinach.) Put the remaining teaspoon of salt into another bowl.
Now, heat the vegetable oil in a large dutch oven. When hot, put in the peppercorns, cloves, bay leaves and cardamom pods. Stir for a second. Now put in the onions, garlic, and ginger. Stir and fry until the paste starts to develop brown specks. Add the ground cumin, ground coriander, cayenne and 1 teaspoon of the salt. Stir together, then add the meat. Stir and fry for a minute. Next, add the yogurt 1 teaspoon at a time, until the yogurt has been mixed throughly with the other ingredients. Keep on frying until the meat has a slightly browned look. Add the spinach, bit by bit, stirring in more as the spinach in the pan wilts. Keep stirring and cooking until the spinach wilts completely. It should give up its juices, to cook the meat.
Now, put the entire mixture in the crock pot, and allow to simmer for 68 hours on high or 8 10 hours on low, until meat is tender.
When done, sprinkle the garam masala over the meat, and stir in, then simmer for about 5 minutes longer. If there is too much liquid, simmer uncovered for 510 minutes until sauce is thicker.
Ingredients:
kg Ground Meat
2 Eggs
3 Onions
1 tbsp Ginger+Garlic Paste
Salt To Taste
Red Chili To taste
1 tsp Garam Masala Powder
1 tsp Coriander Powder
1 tsp Cumin Seeds
Cup Chana Dal
Cup Butter Oil (“Ghee”)
2 Medium Sized Tomatoes
Green Coriander And Green Chillies
Preparation:
Firstly put chana dal with the meat and add in the ginger garlic paste, salt and red chilli powder till tender and water dries up. Then grind the mixture very finely. Hard boil 5 eggs. Now add garam masala in the ground meat. Now take one egg and cover it with the mixture of meat so that no egg can be seen and it forms a ball. Do the same with all others. Now heat oil and fry chopped onions. Add in the tomatoes and mix well. Then add salt, ginger+garlic paste and red chilli powder, cumin seeds and coriander powder all 1 tsp and mix well. Cook for 5 minutes. Heat the gheeClick to find more about ghee. Beat another egg and dip the balls in it and fry till brown. Now cut eggs straight and place on the prepared gravy. Garnish with coriander leaves.
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3 Baked spicy meat Beef
4 Lasagna Beef
5 Dam ka qeema Beef
Ingredients:
1 kg Wheat(grounded to the size of large sugar crystals and soaked over night)
Cup Of All Kinds Of Pulses
Cup Rice
2 kg Beef (boneless)
2 tbsp Ginger+Garlic Paste
Kg Tomatoes
Red Chillies To Taste
Salt To Taste
tsp Turmeric Powder
Mint leaves, corriander, green chillies and lemon for garnishing.
Preparation:
Firstly cook beef with ginger and garlic paste, tomatoes, red chili, turmeric powder and salt till beef is tender. Put the wheat in a big bowl with a good amount water till tender. In another bowl ,boil all the pulses and rice till tender. Then grind the pulses properly. Continuously mix the wheat on medium flame. When it gets a little thick,add the pulse mixture and mix properly. Now add in the beef mixture. Mix very well for 10 minutes. Put fried onions along with the hot ghee used to fry the onions in.This is the “baghar” and it gives taste to finished haleem. Cook on low flame. Garnish with corriander, green chillies and mint leaves and serve hot.
Ingredients:
2 kg Beef Undercut
1 tsp Dry Ginger
1 tsp “Saunf”
1 tsp Cumin Seeds (“Zeera”)
Green Cardamoms
4 to 5 Glass water
1 tsp Turmeric Powder
1 tbsp Ginger + Garlic Paste
Cup Flour(mixed with water)
Red Chili Powder To Taste
Salt To Taste
2 Onions Cut Finely1 Cup Butter Oil (“Ghee”)
Or any Cooking Oil
Preparation:
Firstly heat oil and put in the onions till brown. Then put the beef and mix well. Then put ginger,saunf,zeera and cardamoms and mix well. Then add turmeric powder,ginger+garlic paste, red chili powder, salt and ghee and stir well. Let it cook till beef is tender. Make paste of flour and add in it and continuously mix it. Cook for another 10 minutes. Just before serving, put freshly fried onions along with hot ghee. Serve the delicious spicy nihari with sliced ginger, green chillies and corriander leaves.
Ingredients:
Mutton or beef mince ( one kg)
2 medium size onions
2 table spoon cumin seed
1 table spoon of each garlic and ginger paste
cup of yoghurt
1 table spoon garam masala powder
3 to 4 whole red chillies
1 table spoon coriander seed
table spoon of meat tenderizer powder
1 table spoon raw papaya grated
1 tea spoon grated ginger
2 green chillies and salt to taste
Preparation:
First of all, roast the cumin seed, coriander seed and the whole red chillies on tawa or frying pan for 15 seconds. Grind them into a powder. Take sauce pan and put 2 table spoon of oil .Then add one chopped onion and fry until golden brown. Turn off the fire and take out the fried onions from the oil. Now put grind powder along with other onion and blend them into a paste. Now mix them in a mince, later add all the spices , yoghurt, meat tenderizer, raw grated papaya and the rest of other ingredients. Marinate the mince over night or at least for six hours. Later put the mixture on the fire and cook it for about 45 minutes, on a very low flame. While cooking remove the lid from the pan and stir it twice. Cover it again and let it cook till 45 minutes. Then you have to take one charcoal piece, place it on fire, and let it burn for a couple of minutes. While it turned red, remove it from the fire, hold it with cling. Immediately place it on the keema mixture, before placing it on the keema you have to put foil on the top of the keema. At once pour little bit of oil with lid or spoon on the top of the charcoal. Immediately cover it with the lid for one minute. You will see smoke coming out from the pan. That smoke will give you barbecue smell. Before serving, remove the coal along with the foil carefully. Now dam keema is ready to eat . Garnish it with some chopped onions, green coriander, grated ginger and few lemon pieces.
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