Handi Gola Kabab

INGREDIENTS :

* ½ kilogram of Minced Ground Beef (Keema)

* 1 large Onion (raw - grinded)

* 10 to 15 Whole Red Chillies (Lal Mirch)

* ¼ cup Bhuna Chana

* 1 tbsp. Papaya (Papita)

* 1 tbsp. Coconut (Khopra)

* 1 tbsp. Poppy Seeds

* 1 tbsp. Fennel (Sounf)

* 1 tbsp. Coriander Seeds (Dhania)

* 1 tsp. AllspIce

* 1 tsp. Salt

* ¼ cup Plain Yogurt

* 1 tsp. Ginger Paste (Pisi Adrak)

* 1 tsp. Garlic Paste (Pisa Lehsan)

* A few strands of fresh Coriander/Cilantro Leaves (Hara Dhania) (for garnish)

* Green Peppers (Hari Mirch) (chopped - for garnish) (to taste) (optional)


How To Cook Handi Gola Kabab :

1. Roast all spices and grind fine with chana. Marinate minced beef with papaya, salt, ginger paste, garlic paste and all the roasted and grinded masala. Mix well and set in fridge for one to two hours.

2. Mix in the plain yogurt . Make round balls out of mince. Heat oil in a deep frying pan and fry kabab balls in little oil. Add ¼ cup of water and let cook on low heat until well done and water is absorbed.

3. Garnish with green chillies, coriander leaves and remove on a serving dish.

Tala Hua Gosht

INGREDIENTS :
                                                     Beef-1/2kg (cut in little pieces),   White Cumin (baked, powder)-1tsp  

Crushed Red Peppers-1/2tbsp,   Coriander-1 bunch (chopped),   Salt-to taste   Ginger/Garlic paste-1tbsp  

Green Chili-3 (chopped),   Lemon-2   Oil-1/2 cup


How To Cook Tala Hua Gosht :

Take a frying pan put beef, ginger garlic, oil, salt and cook it well.
Leave it until beef water gets dry over slow flame.
After that put red pepper, black pepper, cumin and cook it well.
In the end put green chili, coriander, lemon syrup and serve it.

Dam Kay Boti Kabab

INGREDIENTS :

Mutton/Beef (boti)-1 kilo (without bone)

Yogurt-1 cup

Khashkhash Powder-1tbsp

Ginger/Garlic paste-2tbsp

Green Chili-4 (chopped)

Oil-1 cup

Papaya Paste (kacha papita)-1tbsp

Crushed Black Pepper-1tbsp

Red Pepper Powder-1tbsp

Lemon-4

Ghee-1tbsp

Salt-to taste


How To Cook Dam Kay Boti Kabab :

First of all take meat and washed it well.

Take a kitchen hammer and strike it on meat pieces.

After that take all spices and marinate meat and leave it for 2 and half hours.

Now take a cooking bowl and put marinated meat, oil and cook it over slow flame.

When meats water got evaporated and meat gets soft,turn off the flame.

Place a small cup in meat,put a burning coal in it and put some oil over the coal. Cover up the cooking dish immediately.

After 10 to 15 minutes remove coal from meat and your dish is ready.

Serve it with green chutni and paratha.

Boti Kabab

INGREDIENTS :

Beef boti-1 kg

Red Pepper Powder-1 tbsp

White Cumin (bhunna hua pissa hua)-1 tsp

Lemon-3

Oil-1/2 cup

Yogurt-1/2 cup

Ginger/Garlic Paste-1 tbsp

Papaya (kacha papita)-2 tbsp with skin

Salt-to taste


How To Cook Boti Kabab :

Wash the met and add yogurt, salt, red pepper, payaya, ginger/garlic paste, cumin, lemon syrup and marinate it.

Leave it for 1 hour.

After 1 hour take seekh put boti in it and cook it.

Your Boti kabab are ready to serve.

Nargisi Koftay

INGREDIENTS :

Egg-8 (bOiled)

Beef or Mutton Minced-1 kg (without fats) half bOiled without Water and half is uncooked

Onion-2 small size (cut and golden brown it)

Khashkhash-2 tbsp

White cumin-1 tsp

Almonds-6 (cooked it in frying pan without Oil)

Whole Black Pepper-8

Salt-to taste

Baked Chick Pea (bhunnay huay chanay)-2 tbsp

Black cumin-1 tsp

Small Cardamom-8

Red Pepper Powder-1 tsp

Note All the ingredients must be blended in blender.


How To Cook Nargisi Koftay :


Mix the boiled and unboiled minced.
After that all all the blended dry spices along with golden brown onion and chop it in chopper.
Now add an egg in it and mix it like a dough.
Take the minced in your hand put boiled whole egg and cover it with minced.
Take frying pan heat up oil and fry qofte in it.
For the Gravy (salan k liyeh)
Red pepper powder-1 tbsp
Ground Pepper (garam masala)-1 tsp
Yoh=gurt-1/2 cup
Onion-3
Ghee/Oil-1 cup
Coriander seeds Powder-2 tbsp
Small Cardamom-4
Ginger/Garlic Paste-1 tbsp
Salt-to taste

Method
Take a cooking bowl put oil, onion on it.
When onion turns golden in color then remove it from oil and put it over a pepper.
Take a yogurt mix up all the ingredients in it now beat it well.
Put yogurt mixture in oil and also onion (golden onion crushed) and cook it for a while.
Now Put Qoftay in it and also add 1 cup of water.
Now again cook it but not stir spoon in it just moved cooking bowl with your hands.
Again put 1 cup water and covered the bowl and leave it for 5 minutes over a slow flame.
Your Nargisi Qoftay are ready to serve… enjoy!!

Lebanoni Kabab

INGREDIENTS :

Minced Beef/ Mutton 1 kg (Cleared)

Medium Onions 3    ,Tomatoes 3,    Milled Ginger Garlic 1 tsp

Chopped Black Pepper 1 tsp ,        Bread Crumbs 1 packet

Oil For Fry as per need ,                Potatoes 2 (BOiled)

Macaronis 1 cup (BOiled) ,            Peas 1 cup (BOiled)

Green Chili 6-8 ,       Egg 2 (Beaten) ,      Salt as per taste


How To Cook Lebanoni Kabab :


Put minced meat in coking bowl with ginger, garlic, onions and salt and boil in its own water on light flame.

When water gets dry mix with tomatoes, green chili, peas, macaronis and chop in chopper.

When all are chopped, add black pepper in it and make roll shape of it.

Heat oil in a frying pan, put eggs on kababs then bread crumbs and deep fry on light flame.

When it turns golden brown take it out and place over a paper so oil can be absorbed.

Gosht Ki Kadhi

INGREDIENTS :

Mutton Minced-1 kilo

Onion-3 (chopped)

Ginger/Garlic-1 tbsp

Coriander Seeds-2 tbsp

Turmeric-1 tsp   ,Khash Khash-1 tbsp,   Sesame Oil-2 tbsp ,   White Cumin-1/2 tbsp ,Red Pepper-1 tbsp

Green Chili-4 ,   Tomato-3 cut it in 4 pieces ,   Curry Leave – 6-8, Tamarind Paste-1 cup , RIce-2 tbsp

Oil-1 cup , Salt-to taste



How To Cook Gosht Ki Kadhi :

Bland rice with the help of blender or sill and make a Five Paste.

Take cooking bowl put meat, turmeric, red pepper, ginger, garlic, onion, salt, oil and cook it over slow flame.

Take sesame seeds, coriander seeds,white cumin, khash khash and cook is dry frying pan for a while (bhoon lain) and blend it in a dry blender.

When meat get soft then add the dry mixture and cook it well over high flame,

Now put tamarind powder, 1/2 cup water, curry leaves, green chili and leave it over slow flame.

When green chili get soft than add rice paste, tomato, and cook it well until paste get thick.