Seekh Kabab Recipe

Ingredients
Minced Beef : 1 kg
Eggs : 2
Onions : 250 grams
Green Chilies : 6
Fresh Coriander : half bunch
Papaya Paste : 1 teaspoon
Ginger Garlic Paste : 2 teaspoon
Oil : As required
National Seekh Kabab Masala : 1 packet (50 grams)

Method
Combine mince, onions, green chilies and fresh coriander in a chopper and grind well.
Add ginger garlic paste, papaya paste, National Seekh Kabab Masala and eggs.
Knead the mixture well to distribute all ingredients equally.
Dampen your hands with water, scoop a handful of the mixture and press firmly onto barbecue skewers in long, even kababs.
Barbecue over hot coals, or alternatively, shallow fry in a wide pan (you won’t need skewers if frying).

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Punjabi Chana Kofta Recipe

Ingredients

For Chana Masala
White Chickpeas : 250 gm
Baking Soda : 1/2 teaspoon
Oil : half cup
Onion (finely chopped) : 1/2 medium
National Ginger & Garlic Paste : 1 tablespoon each
National Chili Powder : 1 tablespoon
National Turmeric Powder : 1 teaspoon
National Cumin Seeds : 1 teaspoon
National Iodized Salt : to taste
Ajwain (Carom Seeds) : 1 teaspoon
Green Chili (chopped) : 4
Makki ka Atta (Corn Meal) : 1 & 1/2 tablespoons
National Garam Masala : 1 & 1/2 tablespoons
National Black Pepper Powder : 1 teaspoon
For Kofta
Beef Minced : 250 gm
Onion (finely chopped) : 1 medium
Green Chili (chopped) : 4
National Kofta Masala : 1 tablespoon
National Iodized Salt : 1/4 teaspoon
Yogurt (beaten) : 2 tablespoons
Oil : 4 tablespoons

Method
For Kofta
Combine all the ingredients in a food processor and blend to a fine mixture. Make 8-10 round balls. Fry the meat balls till they become light brown. Once done, keep aside.
For Chana Masala
Soak the chickpeas, in plenty of water and baking soda, for 6-8 hours; thoroughly rinse with fresh water.
Boil the chickpeas using ample water till they get soft and mushy. For best result, cook for about 4-5 hours on a low heat. Once done, keep aside for later.
In a sauce pan fry the onions till light brown in color.
Now add National Ginger Paste, National Garlic Paste, National Chili Powder, National Turmeric Powder, National Cumin Seeds, National Iodized Salt, ajwain, and green chili. Do bhunai for 5 minutes, using a splash of water to prevent from burning.
To this add boiled chickpeas and makai ka atta, whisking the atta in half cup of water first, and cooking on medium heat for 5 minutes.
Turn the heat low. Add the cooked koftas & put it on dum.
To finish; sprinkle National Garam Masala and National Black Pepper Powder.

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Achari Biryani Recipe

Ingredients

Oil : 1 cup
Mutton : 750 gm
National Ginger & Garlic Paste : 1 tablespoon each
National Achar Gosht Masala : 1 packet
National Garlic Pickle : 2 tablespoons (optional)
Crushed Chili : 1 teaspoon
Yogurt : 1 cup
Tomato (chopped) : 3 medium
Lemon Juice : 2 tablespoons
Green Chili : 8-10 (large)
National Basmati Rice : 3 cups
National Iodized Salt : 3 tablespoons
Water : 3 liters, for boiling rice
Lemon (sliced) : 2 – 3 medium

Method
Heat the oil and cook the mutton on a high heat until brown. Turn the heat low and add National Ginger Paste, National Garlic Paste, National Achar Masala (reserve 1 tbsp), National Garlic Pickle, crushed chili, and yogurt; do bhunai.
Now add tomato and 1 cup of water; allow it to cook on low heat with the lid on till the meat is tender. Add more water if required. You should have 1 1/2 cups of gravy left.
Meanwhile slit the green chilies. Combine the reserved 1 tbsp of National Achar Masala with lemon juice and stuff the slit chilies.
Wash and soak 3 cups of National Basmati Rice in water for 15 mins. In a large pan bring 3 liters of water to a rapid boil; add 3 tbsp National Iodized Salt and 2-3 lemons (sliced). Add the drained rice and boil till rice reaches do kanni stage. Drain and use.
Place the stuffed green chilies on top of the achari meat gravy; top with the do kanni rice, cover the lid and put it on a dum.

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Qeema Matar

Ingredients 


Minced Meat: 1/2 kg 
Oil: 1/2 cup 
Fried Onion: 1/2 medium sized 
Green Chili: 2 
Fresh Coriander: 1/2 cup 
Papaya Paste: 1 tbsp 
National Ginger Garlic Paste: 1 tbsp 
Tomato: 4 
National Bihari Kabab Masala: 1/2 packet 
Green Peas: 1 cup 
Ginger: For garnish 
Charcoal: For dum 
Method 
Combine minced meat, fried onion, green chili, fresh coriander, papaya paste, National Ginger Garlic Paste, tomato and National Behari Kabab Masala in a chopper blender and make a fine paste. 
Heat up a small piece of charcoal and place over a minced meat using a bread slice as a base. Pour 1 tbsp of hot oil, cover and let it rest in a refrigerator for 2-3 hours. 
Heat oil in a pan and fry green peas for a few minutes. Strain and keep them on a side. 
Add the marinated minced meat in the same pan using same oil. Put it on simmer with the lid on for 45 min to 60 min. 
Add some fried green peas and butter. Turn up the heat and fry for few minutes.

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Shahi Shami Kabab Recipe

Ingredients
Beef, Chicken
 or Mutton : 1/2 kg, minced
Daal Chana : 1 cup, soaked
Potatoes : 2, boiled
Eggs : 2
Garlic : 4 cloves
Fresh Coriander : 2 tablespoon, finely chopped
Green Chilies : 2, finely chopped
Ginger : 1 teaspoon, finely chopped
Fresh Mint : 2 tablespoons, finely chopped
Oil For frying
National Garam Masala Powder : 1 teasoon
National Shami Kabab Masala : 1 packet (50 grams)
Method
Mix together minced meat, ginger, garlic cloves, garam masala powder, and National Shami Kabab Masala in a large pot with 2 glasses of water and the pre-soaked daal chana.
Cook on low heat for half an hour until the meat and daal are tender.
Raise the heat to evaporate any excess water, then turn off the heat and let the mixture cool.
Grind the cooled mixture in a chopper, beat in the eggs and add the potatoes, coriander, mint and green chilies.

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Special Chinese Rice Recipe

INGREDIENTS:

1 and Half kg RIce, kachi banspati 
1 cup Oil 
Half kg bOiled Chicken 
5 Carrots 
6 Green Belles 
1 bowl Band Gobhi 
2 cup Mutter 
2 tsp Chinese Salt 
1 tsp Salt 
3 tsp Black Pepper 
7 Eggs 
2 tsp Soya Sauce 
1 tsp White Ginger 

How to make Special Chinese Rice

   

METHOD:

Boled rice and 2 chicken boiled ke reshe baghair hadi ke utar ker kisi piyali men rakh len. 
Tamma sabzeion ko lambe shape ke tukrdon me kat ker un ko aledha aledha obal len . Ab in obli hui sabzion ko ek kardahi mein oil dal ker khub achi tarhan pakain sath hi is mein namak kali mirchen aur ajeeno moto dal ker resha ki hui chicken bhi ad kr dein jab yeh sabzeain frie ho jayen to kardhai ko utar kr rakh den aur ek pyali mein 3 eggs phent ker use thorde se oil mein bhun lein . Saath hi baki 4 eggs ko ubal kr cheel len aur un ke lambe tukrde kr lein. 
End mein ek barde se bartan ko chulhe per ag jala kr hasbe zarrorat oil mein sab se pehle frie sabzian donon tarhan ke eggs aur chawal dal ker khub mix keren aur dam de den. 
Ab in chawloon ko dahi aur kali mirchon ki chatni ke saath serve keren.

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Chinese Fried Rice With Shashlik

INGREDIENTS:

Chicken boneless 1 kg, cubed 
Garlic paste 1 tsp 
Ginger paste 1 tsp 
Red chillies 1/2 tbsp, crushed 
Sugar 1 tsp 
Soya sauce 1 tbsp 
White Vinegar 1 tbsp 
Salt to taste 
Oil 2 tbsp 

Sauce for Shashlik: 
Tomato pulp 2 tbsp 
Soya sauce 1 tsp 
White Vinegar 1 tbsp 
Red chillies 1 tsp, powdered 
Salt to taste 

Vegetables for Shashlik: 
Tomatoes 3 medium, unripe. Cut into square pieces, 
Remove and save the pulp for sauce. 
Capsicums 3, remove seeds, cut into squares 
Onions 3, peel and quarter, separate layers 

Sauce for Vegetables: 
Soya sauce 1 tbsp 
White Vinegar 1 tbsp 
Sugar 1/2 tsp 
Black pepper 1/2 tsp 
Oil 1 tsp 

RIce for Shashlik: 
RIce 3 cups 
Garlic 3 clove chopped fine 
Oil 4 tbsp

How to make Chinese Fried Rice With Shashlik

   

METHOD:

Shashlik: With the blunt side of a heavy knife lightly pound the chicken. Combine all ingredients for shashlik except oil and marinate the chicken pieces in it for 1/2 hour. Heat oil in a large frying pan and fry the chicken. Remove to another pan. Add a little oil to the frying pan heat and add vegetables. Add the vegetable sauce ingredients while stirring. Stir-fry for three minutes and add to chicken. Make the shashlik sauce by cooking together all sauce ingredients quickly. Rice for Shashlik: Boil rice. Heat oil; add garlic and fry to a light brown colour. Add rice and fry it quickly. Pile chicken in the middle of a round dish and put rice around it. Pour the shashlik sauce over the chicken and serve rice.

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KASHMIRI CHAI

KASHMIRI CHAIY 

INGREDIENTS 4 cups water  2 tsp. green tea  ¼ tsp. soda bicarbonate  ¼ tsp. salt  1 cup milk  2 tsp sugar  ¼ tsp. green cardamom (Chhoti Ilaichi) powder  ½ tsp chopped pistachio INSTRUCTION Boil water with the green tea till half and add two more cups of water till half again. Add soda bicarbonate and salt. Sugar and Milk as per taste.

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CHICKEN CHARGHA RECIPE

Here comes the recipe of chicken chargha. Yes, you can make it yourself too. You would have enjoyed this superb dish of chicken, may be at Burns Road or Hassan Square Karachior at Food Street of Lahore. Wherever you have, but now you can make it yourself and enjoy with your whole family.

Making a chicken chargha at home not only costs lower but also ensures hygiene and neatness of cooking as compared to those cooked elsewhere.

This 7 step recipe would allow you to have a perfect meal. Enjoy it with spicy seasoning and condiments. It will be an unforgettable food experience

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BIRYANI KOFTA RECIPE

Biryani Kofta Recipe

Ingredients

½ kg basmati rice
50-75 grm. Yogurt
1 tsp. salt (according to taste)
1 small onion
12-16 green cardamom (Chhoti Ilaichi)
1½ to 2 tbs. garlic Lahsan paste
16-20 cloves Laung
1/3 cup oil, preferably ghee
1-1 ½ tbs. Kewra
½ tsp. yellow food colour
½ tsp. sugar
1 pinch saffron zfran
½ tbs. lemon juice

250 GMS finely minced mutton or beef
1 tsp. ginger Adrik paste
1-2 green chilies coarsely chopped
1 medium onion coarsely chopped
Handful fresh coriander Daniya leaves
½ tsp. ground garam,masala

METHOD

To make the meatballs:
Put the minced meat and all its spices to a grinder and grind well till all he ingredients are chopped well.
Form into small meatballs and keep aside.
In another pot heat the oil and sauté the onion till it starts to turn brown.
Add all the spices along with a little water to prevent it from burning. Mix well. When the water has dried Add ½ cup of water and add the meatballs carefully to it. Cover and allow cooking for about 10 minutes on medium flame to cook the meatballs.Simultaneously soak the rice in water for half an hour.Boil the rice with 1 tbs. of salt and ½ tbs. of lemon juice till it is ¾ cooked. Drain the water and keep it aside.Transfer a little rice to a pot and on top of that add some of the meat balls combo so as to make layers of rice and masala keeping rice layer at the bottom and top.
Sprinkle on it a solution of Kewra, yellow food colour, 1 tsp. of sugar and a pinch of Saffron (Zfran) soaked in a tbs. of milk or water.Keep it covered and on a low flame for about 10 minutes keeping the pot tightly closed to steam cook And serve it.

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BANANA CAKE WITH CREAM CHEESE

BEST EVER BANANA CAKE WITH CREAM CHEESE

INGREDIENTS

1 1⁄2 cups bananas, mashed
2 teaspoons lemon juice
3 cups flour
1 1⁄2 teaspoons baking soda
1⁄4 teaspoon salt
3⁄4 cup butter, softened
2 1⁄8 cups sugar
3 large eggs
2 teaspoons vanilla
1 1⁄2 cups buttermilk
FROSTING
1⁄2 cup butter, softened
1 (8 ounce) package cream cheese, softened
1 teaspoon vanilla
3 1⁄2 cups icing sugar

METHOD

Preheat oven to 275°F 135C
Grease and flour a 9 x 13 pan.
In a small bowl, mix mashed banana with the lemon juice; set aside.
In a medium bowl, mix flour, baking soda and salt; set aside.
In a large bowl, cream 3/4 cup butter and 2 1/8 cups sugar until light and fluffy.
Beat in eggs, one at a time, then stir in 2 tsp vanilla.
Beat in the flour mixture alternately with the buttermilk.
Stir in banana mixture.
Pour batter into prepared pan and bake in preheated oven for one hour or until toothpick inserted in center comes out clean.
Remove from oven and place directly into the freezer for 45 minutes. This will make the cake very moist.
For the frosting, cream the butter and cream cheese until smooth.
Beat in 1 teaspoon vanilla.
Add icing sugar and beat on low speed until combined, then on high speed until frosting is smooth.
Spread on cooled cake.
Sprinkle chopped walnuts over top of the frosting, if desired.

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AALOO KEEMA ASIAN RECIPE

INGREDIENTS

6 tbs. oil
6 whole black pepper Kali Mirch
6 cloves Laung
1 black cardamom Bari Ilaichi
1/4 tsp. cumin seeds Zeera
1 tsp. coriander Dhaniya powder
1 tsp. salt adjust to taste.
¼ tsp. turmeric Haldi powder

½ kg. minced beef
250 gms. Potatoes cut in small pieces
2 tomatoes
1 onion large size
¾ tsp. chili Lal Mirch powder
1 tsp. ginger Adrak paste
1 tsp. garlic Lehsan paste
½ tsp. garam masala powder

INSTRUCTION

Finely chop the onion and sauté in oil until light brown.
Add all the spices and finely chopped tomatoes.
Cook on medium heat till water is almost dried. Add minced meat, mix and dry the water again.
Add 2 glasses of water, cover and cook till meat is tenderized and the water dries.
Add potatoes and cook till the potatoes are soft.
Sprinkle garam masala powder. Garnish with fresh green coriander (Dhaniya) leaves, green chilies, ginger (Adrak) slices and lemon juice.
Serve with naan
Serve  5 to 6 persons spicy Aalo keema.

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