Chatpata Beef Masala Recipe

Ingredients

Beef : 1 kg, cubed
Onions : 375 grams, sliced into rings
Yogurt : 250 grams
Tomatoes : 250 grams
Green Chilies : 6
Fresh Mint : 1 bunch
Lemons : 2
Ginger : 1 tablespoon, finely chopped
Oil : 1 cup
National Ginger Garlic Paste : 1 tablespoon
National Bihari Kabab Masala : 1 packet (50 grams)

Method
Heat the oil in a deep pot and fry ginger garlic paste.
Add the meat and brown it all over.
Now lower the heat and spread the tomatoes and onion rings on top.
Beat the yogurt with National Bihari Kabab Masala and spread it over the meat.
Cover the pot with a close-fitting lid and seal the edges with strips of raw dough.
Let the meat simmer on low heat for 1 hour or until tender.
Turn up the heat to dry off excess water, and add green chilies, mint, lemon juice and chopped ginger.

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).

Punjabi Chana Kofta Recipe

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.

Tarka Handi Kabab Recipe

Ingredients

For Kababs
Beef minced : 250 gm
Fried Onion Paste : 1 tablespoon
Peanuts (finely crushed) : 1 tablespoon
National Seekh Kabab Masala : 2 tablespoons
Bread Slice : 1 medium
Charcoal for koyle-ka- dum : 1 inch piece
Oil for frying : 2-3 tablespoons
For The Masala Mix
Oil : 4 tablespoons
Curry Patta (Curry Leaves) : 5-6 leaves
Garlic (thinly sliced) : 2-3 cloves
Tomato Puree : 2 cups
Yogurt (beaten) : 1/2 cup
Crushed Chili : 1 tablespoon
National Iodized Salt : to taste
Kababs (cooked) as explained above
Lemon Juice : 1 teaspoon

Method
For Kababs
Cut-off the crusts of the bread slice; soak in water and gently squeeze all the water out.
Combine all the ingredients in a food processor to make a fine paste.
Give koyle-ka-dum and marinate for 30 minutes in the refrigerator.
Wetting your palms, take a small portion and roll 3-4 inches in length.
Heat up a fry pan; using a little oil fry the kababs until brown. Place them on absorbent paper and keep aside.
For the Masala
Heat 4 tablespoons of oil in sauce pan; crackle the curry leaves and garlic.
Now add tomato puree and cook till it thickens.
Add yogurt, crushed chili, and National Iodized Salt. Stir well and cook for a few minutes.
To this add the pre-cooked kababs and give dum for 5 minutes or until the gravy reaches a thick consistency.

Daigi Nihari Recipe

Ingredients

Oil : half cup
Onion (sliced) : 1 medium
Beef Shank (boneless) : 1 kg (large pieces) (100 gms each at least)
Marrow bone / Knuckles : 2-3 each
National Ginger & Garlic Paste : 1 tablespoon each
National Chili Powder : 1.5 tablespoons
National Garam Masala : 1 teaspoon
Fennel Seeds (powder) : 2 tablespoons
National Delhi Nihari Masala : 3 tablespoons
National Iodized Salt : to taste
Atta : 8-10 tablespoons
Green Chili for garnish
Fresh Coriander for garnish
Ginger (finely julienne) for garnish
Lemon (wedges) for garnish

Method
In a large sauce pan heat oil and cook onions till light brown at a low heat.
Turn the heat to medium and add the meat along with marrow bone, National Ginger Paste, National Garlic Paste, National Chili Powder, National Garam Masala, fennel seeds powder and National Delhi Nihari Masala. Cook with little water and do bhunai for about 5-6 minutes.
To this add about 8-10 cups of water and put it on simmer with the lid on for 2-3 hours.
Once the meat is tender, you should have enough liquid left to make gravy (about 4-5 cups). Take out the bones at this stage. Take the marrow out of bone, skim out the roghan and reserve it for serving.
Stir atta with 1½ – 2 cups of water and pour while stirring little at a time till desired consistency1 is achieved. Bring to a full boil, turn the heat low and cook for another 10-15 minutes.
Best to serve after few hours; add back the roghan and bone marrow. To make it extra special cooked goat brain can be added.

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.

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.

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.

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.

VEGETABLE FRITTERS ASIAN RECIPE

INGREDIENTS

1 onion
1 zucchini
30 grm. butter
half teaspoon curry powder
salt, pepper and lemon juice to taste
chili optional
2 tbs. plain flour1 large potato, peeled
1 carrot, peeled
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 

INSTRUCTION

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.

5. To prepare Salsa Dipping Sauce:
Place all ingredients in a food processor or
blender. Process until smooth.and eat spicy vegetable flitters.

Beef Biryani Recipe (Saloni Biryani)

Ingredients

Meat : 1/2 kg
Tomatoes : 1/2 kg
Dried Prunes : 50 grams
Rice : 1 kg
Cumin Seed : 1 teaspoon
Fresh Coriander : 1 bunch
Fresh Mint : 1 bunch
Green Chilies : 6
National Refined Salt : 1/2 teaspoon
Onions : 250 grams
Ginger Garlic Paste : 2 teaspoons
Oil : 1 cup
National Bombay Biryani Masala : 1 packet (50 grams)

Method
Begin by putting the rice to soak for half an hour.
Heat the oil and fry the onions to a crisp brown color.
Add the meat, 2 glasses of water, and cook for half an hour or until the meat is tender.
Now toss in the tomatoes, dried prunes, ginger garlic paste, National Bombay Biryani Masala and fry thoroughly.
Scatter green chilies, coriander and mint on top and turn off the heat.
In another large pot, heat 2 tbsp oil and flash-fry the cumin seed until it stops crackling.
Add the soaked rice and salt; stir to coat the rice with oil.
Pour in enough water to start the rice steaming.
When the rice is half-cooked, scoop out some from the center and fill the cavity with the meat mixture.
Cover the meat with the scooped rice, add 1 cup of water and cook on low heat for half an hour until the rice is cooked through.

Pressure Cooker Paella with Chicken and Sausage

No need for a paella pan for this one-pot meal! The pressure cooker makes paella quick and easy. This rice dish is studded with tender chicken and slices of spicy sausage for lots of flavor.

I love using my Instant Pot pressure cooker to make an easy, weeknight version of paella. It cooks up quickly and evenly, and there’s no need to tend to a pot or pan on the stove.

The method is very simple—you sauté the vegetables with chicken and sausage, add the rice and liquid, and then cook everything under pressure for just ten minutes. That’s it!

Paella is such an adaptable dish, especially in the Instant Pot. If you prefer white meat chicken, dice up some tenders in place of the chicken thighs. If you can’t find classic Spanish chorizo, use andouille or another spicy, cooked sausage. Or use a mild sausage!

As for the spices, saffron is traditional for authentic paella—it adds a yellow hue and distinctive floral flavor. But it’s expensive and can be hard to find; skip it or use a pinch of turmeric instead.

If you don’t have smoked paprika, regular sweet paprika will work just fine.

After cooking, you may see a crust of dark caramelization and crunchy rice at the bottom of the pan — this is ok! This is called “socarrat” and is traditional for paella. Just mix it in and enjoy.

Here’s a time-saving pressure cooker trick that I use in this recipe: Heat up the chicken broth ahead of time, and thaw the peas in the broth. You can do this on the stovetop or in the microwave, whichever you prefer. Hot ingredients take less time to come up to pressure so you shave a good 5 to 10 minutes off the total cooking time doing this, and dinner gets on the table sooner!

Ingredients

• 1 1/2 cups low sodium chicken broth
• Big pinch of saffron threads (roughly equal to 1/4 teaspoon)
• 1 cup frozen peas
• 1 medium ripe tomato, or 1 canned whole tomato (from a 15-oz can)
• 1 tablespoon olive oil
• 3 cloves garlic, chopped
• 1 medium yellow onion, chopped
• 1 red bell pepper, chopped
• 1 pound (3 to 4) boneless skinless chicken thighs, cut into 1 inch pieces
• 6 ounces (about 2 links) chorizo or other spicy sausage, sliced
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 1 1/2 cups (325 grams) short or medium grain rice
• 2 tablespoons chopped parsley

HOW TO MAKE BAR B Q MUTTON RIBS WITH VEGETABLES N HOT SAUCE

HOW TO MAKE BAR B Q MUTTON RIBS WITH VEGETABLES N HOT SAUCE

  

INGREDIENTS:

Mutton ribs 1/2 kg Lemon juIce 2 table spoon ,Raw Papaya paste 2 tbsp 
Worchester sauce 2 tbsp , soya sauce 2 tbl spoon , Vinegar 2 tbsp, Ginger Garlic paste 2 tbsp red crushed chilli 2tb spoon, black paper powder 2tbspoon, masterd Oil 2tb spon ,yogurt but put in strainer for whole night rinse its Water 3tb spoon ,barbq sauce 1tbspoon ,tikka seekh powder 1tspoon ,Salt as u want . 
vegetables :Carrot ,Capsicum, bOiled red beans, Onion all in 1 cup, 2 tbl spoon Oil for frying 
sauce ingredient: Vinegar 1tsp ,soya sauce 1tbspoon ,chilli Garlic sauce 2tbspoon, Tomatochopped 1 Small ,Salt as u want, paper black 1tspn Oil for frying 2 tbl spoon. 

HOW TO MAKE BAR B Q MUTTON RIBS WITH VEGETABLES N HOT SAUCE

     

METHOD:

in a bowl put mutton ribs or chops add ginger garlic paste musterd oil soya sauce vinager worchester sauce lemmon juice raw papaya n other spices n rinsed yougert and leave for 2 hours for marination than grill on charcoal when completly brown in colour both side than take out than in a pan put oil n heat it than put all the vegetables n salt n paper stir for a mint than put it in plate with ribs ,and now sauce : in a fry pan heat oil than first put choped tomatoes than all ingrediant mix it wel even its coming thick than serve with this yummy mutton ribs n vegetables hot with rice or tandoori naan