Reshmi Kebab

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.
Ingredients

Minced beef 1 kg
 Kashmiri chilli powder 1 tsp
 Coriander leaves 2 tbsps
 Green chillies, chopped 3
 Onion paste 1/2 cup
 Ginger paste 1 tbsp
 Garlic paste 1 tbsp
 All spice powder 1 tsp
 Black pepper 1 tsp
 Raw papaya paste 2 tbsp
 Eggs 2
 Bread slices 2
 Oil to fry
 Salt to taste
Cooking Directions


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

Meat and Noodle Kebabs

Kebabs are always welcomed by everyone and vanish in no time on the table. Try out this tasty kebabs and enjoy with your meal as side dish or as snack in iftar or with noon tea.
Ingredients
Beef 250 grams (boneless)
 Egg noodle 100 grams (boiled)
 Black pepper 1 tbsp (crushed)
 Coriander powder 2 tsp
 Chaat masala 1 tsp
 Ginger and garlic 1 tsp
 Green chilies 4
 Potatoes 2 (boiled)
 Eggs 2 (beaten)
 Barley 1 cup (crushed)
 Salt to taste
 Oil for frying

Cooking Directions
 
Boil meat and shred.

Mash potatoes and cut green chilies finely.

Now mix these all ingredients (egg noodles, black pepper, coriander powder, ginger, garlic and salt) in a bowl.

 Make rolls of mixture and coat with egg, then barley.

Shallow fry and serve with green dip.

Afghani Kabab

Afghani kababs very mouth watering recipe for your Eid dinner. Its eye catching colorful presentation would ugre you to eat it. Must try and serve as starter or side dish to your guests.

Ingredients

Mince ½ kg
 Onion 1 raw (grinded)
 Salt 1 tsp
 Black pepper 1 tsp
 Chili powder 1 tsp
 All spice 1 tsp
 Ginger garlic paste 1 tbsp
 Onion 1 (cut in square cubes)
 Tomato 1 (remove seeds cut in square cubes)
 Capsicum 1 (cut in square cubes)

Cooking Directions
 
Grind mince with raw onion and marinate with salt, black pepper, chili powder, all spice and ginger garlic paste.

Mix well and grind once again in chopper.

Make into round small kababs.

Put on skewers alternating with cubed vegetables.

BBQ brushing with oil.

Ginger Spiced Prawns

This is an exotic less time gaining , easy to make ginger spiced prawn recipe will surely be a hit at your dining. It has the amazing restaurant touch, ginger and nuts enhances its taste , whereas fresh red chilis gives spice to the recipe, yogurts compliments the prawn flavor.
Ingredients

Big prawns ½ kg
 Fresh red chili 3
 Garlic clove 2
 Peanuts 2 tbsp
 Pistachios 2 tbsp
 Ginger 4 tbsp
 Black pepper 1 tsp (crushed)
 Red chilies 1 tsp (crushed)
 Yogurt 3 tbsp
 Coriander 2 tbsp (chopped)
 Oil 3 tbsp
 Salt to taste
 Butter 2 tbsp
Cooking Directions

Finely chop the ginger, peanuts and pistachios.

Also finely chop the fresh red chilies.

Heats oil in a wok and sauté the garlic cloves.

Add the ginger, peanuts, pistachios and fry for 3 - 4 minutes.

Add the finely chopped fresh red chilies and yogurt.

Now add prawns and crushed red chili. Mix well.

After 3-4 minutes add salt, black pepper and chopped coriander.

Lastly add butter and serve.

Dhaka Chicken

Dhaka chicken is well known dish amongst Pakistani restaurants. It is simple fried chicken with flour coating and sesame. this is a very tempting recipe . once you start you cant stop, experience the wonderful taste at home also. 

Ingredients


Chicken drumsticks 8 - 10
Yogurt ½ cup
Baking powder ½ tsp
Garlic 2 tsp
Salt to taste
Red chili ½ tsp (ground)
Egg 1

All purpose flour ¼ cup
Soya sauce 1 tbsp
White sesame 3 tbsp
Cooking oil 2 cup (for frying)



Cooking Directions

Beat egg and add yogurt and garlic paste.

Then add chicken in this mixture and leave it for 10 minutes.

In a bowl add all purpose flour, baking powder, sesame, salt and red chili in a bowl and mix well.

Heat oil in skillet and coat chicken with dried mixture.

Again keep the coated chicken for 15 minutes in Refrigerator.

Then deep fry chicken on medium heat until it becomes gold.

Serve hot.

Mutton Korma

Mutton korma originated from Mughlai cuisine. Mutton korma is a traditional recipe of India and Pakistan. Korma in Pakistan is usually prepared on special occasions. The flavor of Korma is based on a mixture of spices, combined with yogurt kept below curdling temperature incorporated slowly and carefully with the meat juices.
Ingredients

Mutton 1 kg
Onion brown 1
Raw onion 2 (sliced)
Oil ¾ cup
White cumin seeds 1 tsp
Salt to taste
Whole spices 1 tsp
Ginger garlic paste 3 tsp
Red chili powder 1 tsp
Paprika powder 1 tsp
Dry coriander powder 2 tsp
Green chili paste 4 tsp
Tomatoes 2 medium (chopped)
Yogurt 1 ¼ cup
Blanched almonds ¼ cup (fried)

Cooking Directions


Grind fried onion with, raw onions and white cumin seeds.

Heat oil, stir fry mutton for about 5 - 7 minutes.

Stir in the grinded onion, whole spices and ginger garlic paste over medium low heat.

After that add red chili powder, paprika powder, dry coriander powder, green chili paste, tomato and yogurt; mix well and making sure all the meat is coated with the spices.

Finally add 1 to 1-1/2 cup of water.

Simmer the meat for about 1 hour or till the mutton gets fully cooked and water evaporates.

Now add desirable amount of water according to the gravy you want.

Cook the korma till you get the right consistency.

Garnish with almonds and serve with pilaf or roti.

Haryali Chicken Boti

Haryali Tikka Boti is Chef Tahir's very mouth watering recipe. As long you will marinate as much the taste will be increase. Marinate a day before take out and grill. Serve with green chuttni and paratha. 

Ingredients

Chicken 16 pieces (with bone)
Lemon 2
Yogurt ¼ cup
Oil 2 tbsp
Salt 1 tbsp
Coriander ½ cup
Mint ½ cup
Ginger 1 tbsp
Garlic 1 tbsp
Green chili 5-6
Onion 1
Tomato 2
Capsicum 1
Bamboo skewer 8-10

Cooking Directions

Take lemon, yogurt, oil, salt, mint, coriander, garlic, ginger and green chilies and grind them well.

Now cover the chicken pieces with this paste.

Place one piece of chicken, onion, tomato and capsicum on single bamboo skewer and then grill them.

Delicious haryali chicken boti is ready to serve.

Kafta Bel Seniya

Kafta Bel Seniya is kind of kofta with gravy and its garnished with potato and tomato slices. Its great to serve in dinner feast.

Ingredients

Mutton mince 300 gm
Cow fat 50 grams
Onion ¼ cup (finely chopped)
Ginger paste 1 tsp
Garlic paste 1 tsp
Salt 1 tsp
All spice 2 tsp
Green cardamom powder ½ tsp
Cinnamon powder ½ tsp
Red chili powder ½ tsp
Black pepper ¼ tsp
Parsely 4 tbsp (finely chopped)
For Gravy:
Onion ¼ cup (finely chopped)
Tomato 1 cup (finely chopped)
Tomato paste 2 tbsp
All spice 1 tsp
Salt 1 tsp
Red chili powder ½ tsp
Cinnamon powder ½ tsp
Green cardamom powder ½ tsp
Clove 2
Cinnamon 1 inch piece
Black pepper ¼ tsp
Potatoes 2 (sliced)
Tomatoes 3-4 (sliced)
Oil ½ cup
Garlic paste 1 tsp

Cooking Directions

For Koftas: In a food processor, add mutton mince, cow fat, onion, ginger paste, garlic paste, salt, all spice, green cardamom powder, cinnamon powder, red chili powder, black pepper and parsely and chop them all together.

Form small kofta balls and press with the help of your hands to form kebabs and keep them aside.

For Gravy: Heat oil in a pan, cook together onion, tomatoes, tomato paste, all spice, salt, red chili powder, cinnamon powder, green cardamom powder, cloves, cinnamon 1 inch piece and black pepper until gravy.

Now in a pan, place 1 slice of potato and place a kebab on it.

Then place tomatoes and pour gravy on it.

Cover the pan and let simmer on low flame until potato and kebab are tender.

Delicious Kofta Bel Seniya.

Tangri Tikka

Juicy and flavorful tangri tikka is chicken leg pieces spicy bbq recipe. Very mouth watering perfect dish for you Eid dinner menu. 

 Ingredients

Chicken drumsticks 1 kg (give deep cuts on both sides)
Yogurt 2 tbsp heaped (thick)
Raw papaya 1 tbsp
Ginger garlic paste 1 tbsp
Green chilies 1 tbsp
Salt 1 ½ tsp
White cumin 2 tsp (crushed)
Yellow color 1 pinch
Vinegar 2 tbsp



Cooking Directions

In a bowl mix yogurt, raw papaya, ginger garlic paste, green chilies, salt, white cumin, yellow color and vinegar.

Marinate chicken legs for 2 hours in the fridge.

Put on skewers.

BBQ brushing with oil and left over marinade.

Serve immediately.

Hyderabadi Haleem

Try out this Hyderabadi Haleem and see how much delicious it turns after prepared with some cashew and almonds nutty taste texture. Very lips smacking recipe must try on Eid. 
Ingredients


Mutton/Beef 1 kg
Wheat grain ½ kg
Yogurt ¼ kg
Ginger garlic paste 2 tbsp
Gram lentil ½ cup
Urad dhal ½ cup
Mong dhal ½ cup
Barely ½ cup
Clarified butter 2 tbsp
Onions 2 (fried brown)
Green chili 6
Oil 1 cup
Red chili powder 2 tsp
Turmeric 2 tsp
All spice 2 tsp
Salt to taste
Cinnamon stick 2
Black pepper corn 1 tsp
Cardamom 3
Cloves 3
Salt to taste
For Garnish:
Lemon as needed
Almonds ½ tsp (roasted, ground)
Cashew nuts ½ tsp (roasted, ground)
Coriander leaves ½ bunch
Mint Leaves ½ bunch
Green chili 5 or 6
Brown onion

Cooking Directions

Soak wheat and all lentils for whole night.

Heat oil and add 1 tbsp ginger garlic paste fry for a while.

Add meat, 1 tsp turmeric, red chili and all spice powder mix well and cover and let it cook till meat is tenderize well.

When mutton tenderize add yogurt, lemon, 3 green chilies and 1 cup water simmer till oil comes on surface.

Let it cool at room temperature, now shred meat and keep a side.

Now in a large pan add wheat, mixed lentils, 1 tsp turmeric powder, 1 tbsp ginger garlic paste, 3 green chilies, black pepper corn give a boil and cook to tenderize all lentils.

Blend all lentils and wheat in blender.

In a pan heat clarified butter and crackle all whole spices (clove, cinnamon stick, black pepper corn and cardamom.

Add blended lentils and meat mix and add some garnishing ingredients cook for 30 minutes to mix all ingredients well.

Haleem is ready, serve with garnishing ingredients.

Turkish Kabab

Turkish Cuisine has its own taste according to its culture and people. These turkish kabab are very strong flavored, make sure yourself everyone will love it finger licking enough.
Ingredients


Chicken mince 500 gm
Onion 2
Garlic 2 tsp
Lemon juice 2 tbsp
Oregano 1 tsp
Black pepper 1 tsp (crushed)
Salt 1 tsp
All spices 1 tsp
Oil ½ cup

Cooking Directions

Grind chicken mince, onion, garlic and make it minced.

Now add lemon juice, oregano, black pepper, salt and all spice in chicken.

With help of pencil make shape of kababs and fry them.

Delicious Turkish kababs are ready to serve

Gola Kabab

Gola Kabab is one of the hit Bbq item liked and prepared in feasts even in wedding's ceremony its included very much with parathas. Best recipe of Eid Bbq party for whole family.

Ingredients

Mince ½ kg
Raw papaya 1 tbsp
Ginger garlic paste 1 tbsp
Chili powder 1 tsp heaped
Salt 1 tsp
All spice 1 tsp
Green chilies 3 (grinded)
Coriander leaves 2 tbsp
Onion 1 (grinded)
Clarified butter 2 tbsp
Nutmeg ¼ tsp (grinded)
Mace ¼ tsp (grinded)
Green cardamom ¼ tsp (grinded)

Cooking Directions


Put mince in a chopper with raw papaya, ginger garlic paste, chili powder, salt, allspice, green chilies, coriander leaves, onion, clarified butter, nutmeg, mace and green cardamom.

Chopperized till smooth.

Leave the mince to marinate for 1 hour in the fridge.

Put on square skewers and BBQ.

Vegetable Fritters Recipe

Ingredients


1 large potato, peeled
1 carrot, peeled
1 onion
1 zucchini
30 grm. butter
half teaspoon curry powder
salt, pepper and lemon juice to taste
chili (optional)
2 tbs. plain flour
1 egg, beaten
half cup vegetable oil

Salsa Dipping Sauce:
1 tomato, chopped
1 spring onion, sliced
1 cup plain yogurt
2 tablespoons lemon juice
1 tbs. finely chopped parsley

Instructions


1. Coarsely grate each of the vegetables
separately. Mix potato, carrot and onion together.
Reserve the zucchini.

2. Heat butter in pan. Gently cook the curry powder
for 1 minute. Add grated potato, carrot and onion.
Cook for 5 minutes, until the mixture has thickened.
Meanwhile also add salt, pepper, lemon juice and
chili (optional).

3. Transfer to a bowl. Add grated zucchini and
flour. Mix well. Stir in egg until well combined.

4. Heat oil in frying pan. Drop level tablespoonfuls
of mixture into pan. Cook on both sides until crisp.
Drain on absorbent paper.

Serve with Salsa Dipping Sauce.

5. To prepare Salsa Dipping Sauce:
Place all ingredients in a food processor 

Pulao-Yakhni Recipe

Ingredients

Mutton or chicken

½ Kg Mutton or chicken (with bones)
½ Kg Rice Basmati
1 medium size onion
1 tsp. ginger (Adrak) paste
1 tsp garlic (lehsan) paste
10 cloves (laung)
10 black pepper (Kali Mirch)
1 stick cinnamon (Dalchini)
1 tsp. whole cumin seeds (Zeera)
2 black cardamom (Bari Ilaichi)
4 green cardamom (Chhoti Ilaichi)
1 tbs. coriander (Dhaniya) powder
1 tbs. fennel (Saunf) powder
1½ tbs.salt
½ cup oil
1 bay leaves (Tezpatta)

Instructions

Soak rice for half an hour.
Mix all the ingredients except rice and oil with the meat and 
put on fire till the meat is tender. Strain yakhni and Keep it 
aside. 
Fry onion in oil till dark brown. Add meat, fry a little, add 
rice, 4 cups of yakhni and cook. 
When water dries keep it on slow fire for 4-5 minutes.
Serve with garlic chutney, Raita or Achaar.
Serving: 5-6 persons

Matar Keema Recipe

Ingredients

½ kg. minced beef
250 grm. Matar
2 tomatoes
1 onion (large size)
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 (according to taste).
¼ tsp. turmeric (Haldi) powder
¾ tsp. chili (Lal Mirch) powder
1 tsp. ginger (Adrak) paste
1 tsp. garlic (Lehsan) paste
½ tsp. garam masala powder

Instructions

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 mince meat mix and dry the water again.
Add 2 glasses of water cover and cook till meat is tenderized and the water dries.
Add Matar and cook till it is soft.
Sprinkle garam masala powder. Garnish with fresh green Coriander (Dhaniya) leaves, green chilies and Ginger (Adrak) slices and lemon juice.
Serve with naan
Serving: 4 to 5 persons

Pulao-Chana Recipe

Ingredients

1 cup whole Chana (white, black or green)
1 cup rice soaked for about 30 minutes
5 tbs. oil
1 medium sized onion sliced
1 tbs. ginger (Adrak) paste
1 tbs. garlic (Lehsan) paste
1 tsp. whole Cumin Seeds (Zeera)
6 black pepper (Kali Mirch).
6 cloves (Laung)
1 black cardamom (Bari Ilaichi)
½ inch piece of cinnamon (Dalchini)
1 tsp. salt (according to taste

Instructions

Add about 3 cups of water and boil till the Chana becomes tender but does not break apart. Drain and keep aside.
In another pan, heat the oil and add the onions. Sauté till it starts to turn brown.
Add the Ginger (Adrak), Garlic (Lehsan), Cumin Seeds (Zeera)), Black Peppercorn. (Kali Mirch), Clove (Laung), Ilaichi, cinnamon and salt along with ½ cup of water. Mix well and allow the water to dry. Add the Chana and presoaked rice.
Add water so that it reaches about a 1½ cm above the level of the rice and Chana.
Cover and cook till water dries and the rice and Chana tender.
Reduce heat to the minimum, cook in their own steam (dum) for another 5 minutes and remove.
Serve with garlic chutney or Achaar.
Serving: 4 to 5 persons

Pulao-Matar Recipe

Ingredients

1 cup rice pre soaked
1 black cardamom (Bari Ilaichi)
6-8 cloves (Laung)
6-8 whole black pepper (Kali Mirch)
1 tsp. cumin seeds (Zeera)
1 med. size stick of cinnamon (Dalchini)
2 tsp garlic (Lehsan) paste
1 tsp ginger (Adrak) paste
1 tsp. salt according to taste
1 medium onion
3-4 tbs. oil
1 cup of peas

Instructions

Chop the onion into slices and sauté in oil till transparent.
Add all spices and mix. Add the peas along with half a cup of water. Cover and cook on medium heat till semi-soft. (If using frozen, don’t cook)
Add the presoaked rice to the pot and
add water rising to one and a half cm. above the surface of the rice.
Cover and cook till rice is soft and water dries and then lower the heat to the minimum. Remove after about five minutes
Serve with Raita or Achaar.
Serving: 2 persons

Aaloo Gosht Recipe

Ingredients


1 Kg. Mutton
½ kg Potato -peeled and cut into pieces of 1 to 2 inches.
¼ tsp. turmeric (Haldi) powder
1 tsp. chili (Lal Mirch) powder
3 tbs. coriander (Dhaniya) seeds powder
2-3 medium onion –chopped or sliced
½ cup oil
1 tbs. ginger (Adrak) paste
1 tsp. garlic (Lehsan) paste
1 tsp. garam masala powder
6-8 cloves (Laung)
6-8 black pepper (Kali Mirch)
2 black cardamom (Bari Ilaichi)
1-1½ tsp. salt (according to taste)
1 cup fresh coriander (Dhaniya) leaves
2-3 green chilies – chopped
1-2 Lemon

Instructions

Fry the onion in oil till brown. Remove the onion and grind.
Add haldi, dhaniya, mirch, garlic, ginger and salt in the oil. Fry with little water till it dries.
Add mutton and ground onion and cook till water dries again.
Add 3 to 4 glasses of water, cover and cook till the meat tenderizes.
When meat is almost done add potatoes and cook till the potatoes are cooked and the required gravy is left. Cook throughout on low heat.
Garnish with fresh dhaniya, green chilies and lemon.
Serve with naan.
Serving: 6 – 8 persons

Tikka Boti Recipe

Ingredients

½ kg cubes of beef
2 tbs. raw papaya (grinded)
½ tsp. ginger (Adrak) paste
½ tsp. garlic (Lehsan) paste
½ tsp. salt (according to taste)
2 tbs. yogurt
1 tsp chili (Lal Mirch) powder or
1 tbs. chopped green chilies

Instructions

Mix together all the spices, yogurt and papaya and coat the beef cubes with it.
Leave to marinate for 5-6 hours preferably overnight.
Grill/barbeque over charcoal.
Serve with Mint (Podina) chutney, yogurt and onion rings and Naan.
Serving: 2 to 3 persons

Palak Gosht Recipe

Ingredients



1 Kg. mutton
1 Kg. Palak
1-1½ tsp. salt (according to taste)
¼ tsp. turmeric (Haldi) powder
1 tsp. chili (Lal Mirch) powder
4-6 tbs. oil
1 tsp. ginger (Adrak) paste
½ tsp. garlic (Lehsan) paste
2 tomato-chopped
6-8 whole black pepper (Kali Mirch)
3-4 cloves (Laung)
2 black cardamom (Bari Ilaichi)
¼ tsp. cumin seeds (Zeera)
3-4 green chilies
1 small of ginger (Adrak)–sliced
2 tbs. corn or wheat flour
1 tbs. dry fenugreek (Methi) leaves - Kasuri

Instructions

Steam/blanch the Palak and grind.
Fry the onion in the oil till brown. Mix all the ingredients together and add to the pot and stir till the tomato has become soft and the water has dried.
Add the meat and cook again to let the water dry. Add 3-4 glasses of water cover and leave to tenderize.
When meat is almost done add ground Palak, Methi and flour. Cook till water dries.
Garnish with fresh chopped green chilies.
Serve with chapati or naan
Serving: 6 -8 persons