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.

Sunehri Bhindi Recipe

Ingredients

Okra : 1/2 kg
Oil : 1 cup
Onion medium (sliced) : 3
Yogurt : 2 cup
Tomato (chopped) : 2
White Quorma Masala : 2 tablespoons
National Salt : to taste
National Chili Powder : 1/2 teaspoon
National Turmeric : 1/4 teaspoon
Fresh Coriander : for garnish
National Mango Pickle: To serve with

Method
Trim the ends of okra.
Heat oil in sauce pan and quickly fry okra for 3-4 minutes. Strain and keep aside.
In the same oil golden fry onions till crispy. Strain and keep aside
In a juicer blender combine yoghurt, tomato, fried onion and all the spices. Blend to a smooth paste.
In a same using leftover oil, cook the yoghurt mixture till it thickens, but still have some moisture left.
To this add fried okra.
Cover with a lid and put it on a dum for 8-10 minutes.

Masalaydar Kofta Biryani Recipe

Ingredients

For Kofta
Beef Mince (lean) : 500 gm
Green Chili (fine paste) : 1 tablespoon
Fresh Coriander (finely chopped) : 2 tablespoons
National Kofta Masala : 2 tablespoons
Fried Onion Paste : 3 tablespoons
For Biryani Masala
National Basmati Rice : 3 cups
Oil : 1 cup
Koftas (as explained) : 10-12 balls
Onion (thinly sliced) : 2 medium
National Ginger & Garlic Paste : 1 tablespoon each
National Sindhi Biryani Mix : 1 packet
Tomatoes (chopped) : 4 medium
Yogurt : 1 cup
Fresh Mint : 1/2 cup
Fresh Coriander : 1 cup
Green Chili : 6
Ghee : 2 tablespoons
Kewra Essence : 1/2 teaspoon
Zarda Food Color: pinch

Method
For Kofta
• In a food processor combine all the ingredients and make a smooth mixture. Wet your palms to make 10 -12 balls and keep aside to be used as directed in the recipe.
For Biryani Masala
Wash and soak National Basmati Rice for at least 15 minutes.
Heat oil and fry the koftas gently for 2-3 minutes till they are light brown. Remove koftas from the pan. Place on absorbent paper and keep aside.
Using the same oil, fry onions till light brown in color.
Now add National Ginger Paste, National Garlic Paste, National Sindhi Biryani Masala, and tomatoes. Cook until tomatoes soften; do bhunai.
Gently place the cooked koftas in the gravy and give dum for 2-3 minutes.
While the kofta gravy is on dum, in a food processor blend yogurt, fresh mint, fresh coriander and green chilies to a smooth paste.
Prepare National Basmati Rice by adding 3 tbsp of National Iodized Salt to boiling water and boil the rice till it reaches do kanni stage. Strain.
Keeping the gravy at the bottom, pour yogurt mixture over and layer with the rice.

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.

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.

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.

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

ur 10 Best Gluten-Free Snack Ideas

If you're gluten-free, you know there are a multitude of diet-appropriate snacks on the shelves for you these days. However, if you're willing to spend a little time in the kitchen, you can make a handful of snacks that will blow all the store-bought ones out of the water. Whether you're craving something salty or something sweet, these 10 snack recipes will satisfy your mid-afternoon hunger.

1. Chicago-Style Popcorn

This is the ultimate snack when you can't decide whether you want something sweet or savory. Both caramel and cheddar popcorn join forces here to please both cravings.

2. Smoked Almond Snack Bars

These savory bars are packed with almonds, pumpkin seeds, millet, and chia seeds, so they have enough protein and fiber to keep you satisfied through the afternoon.

3. 3-Ingredient Peanut Butter Fruit Dip

Sweeten this easy dip with either honey or maple syrup, depending on your preference. You can also swap out the peanut butter for almond or another type of nut butter.

4. 4-Ingredient Chocolate Banana Coconut Cookies

Banana bread meets coconut macaroons in these sweet treats that are not only gluten-free, but also nut-free and vegan.

5. How to Make Crispy Roasted Chickpeas in the Oven

These crispy chickpeas are infinitely adaptable based on your mood and what you happen to have in your spice cabinet. We love seasoning them with chili powder, smoked paprika, curry powder, or cumin.

6. Vegan White Bean Artichoke Dip

Blend a can of white beans and a can of artichokes together with some garlic and lemon juice and you have a creamy dip that's perfect paired with gluten-free crackers or crudité.

7. Pepperoni Chips

This recipe really couldn't be easier: Bake pepperoni slices until crisp and you've got a salty snack that's perfect on its own and even better with cheese or your favorite dip.

8. Vanilla Cashew Clusters

These sweet nut clusters are all too easy to inhale during mid-afternoon snack attacks. If you have any leftover, however, try them over yogurt in the morning or on top of ice cream for dessert.

9. Creamy Avocado Dip

Avocado and goat cheese join forces to make one tangy and satisfying dip for veggies or tortilla chips. It's also great spread on gluten-free toast for a riff on avocado toast.

Vegetarian Meals That Embrace

I think we can all agree that there are few things more wonderful in this life than a giant bowl of pasta for dinner. And in these cold and drizzly days of winter, that's basically all we want.

But there are also so many other tried-and-true Italian comfort foods — like veggie-filled cannellini bean stew, a white pizza with wilted spinach and mozzarella, and easy eggplant parm. These dishes show us that no matter your diet, veggies are pretty awesome. All the more reason to fill that bowl up and dig in.

Comforting Pasta Dinners

When it comes to meat-free Italian favorites, our love for pasta knows no bounds. Whether it's an indulgent layered lasagna, a fast and fancy weeknight pasta dinner, or pillowy gnocchi paired with veggies, herbs, and a simple white wine sauce, this recipe lineup is pure comfort through and through.

Crowd-Pleasing Pizzas

Not only is pizza absolutely irresistible, but it is also so easy to keep this Italian-inspired favorite vegetarian. Making pizza at home really requires more of a template to gets the basics down, along with lots of inspiration — that's where these loaded veggie pizzas come in.

Vegetable-Heavy Mains

And then there are our favorite Italian recipes that naturally put vegetables at the forefront. Kale and white bean stew is a wholesome, hearty classic, while eggplant parm made in a skillet is a favorite for easy comfort food.

Vegetarian Meals I Make Even Though I Now Eat Meat

I've been thinking about my life a few years ago, when the worries we're fewer and the tofu was plentiful. After eating at a slew of wonderful vegetable-centric restaurants in New York City recently, a wave a nostalgia for the vegetarian years of my life has risen to the surface. I'm thinking about the cookbooks that inspired me but also the recipes and meals I still make even though I now eat meat. Some food and flavors stick with you.

I was a vegetarian during the time when my interest in food was really taking shape. It's foundational to how I feel about food, but also to how I cook. And while meat finds its way into my cooking with regularity, these are the vegetarian meals that have remained.

1. Soba Noodles with What's in the Fridge

I can't get enough of soba noodles with peanut sauce. And I never want to eat it with meat because, as far as I'm concerned, that means I'm eating fewer noodles and sauce. My favorite way is to make them with peanut sauce (which I sometimes make with almond butter), but a sesame-soy situation or a mess of greens, garlic, and lemon are high up on the list as well.

2. Tempeh Parmesan Sandwiches

When I was in college I worked at a vegetarian café called Peas & Beans. It was mostly a takeout joint and served a tempeh Parmesan sandwich that could make the most ardent meat-eater a convert to the fermented soy bean patty. I didn't know that Parmesan wasn't vegetarian at the time, but what can I say? Ignorance is cheesy, nutty bliss. You can find vegetarian-friendly Parmesan, though; BelGioso and Organic Valley are two good options. I still make this sandwich when I'm craving something hearty and easy. It's far easier to sauté a bit of tempeh than it is to go through the mess of breading chicken.

3. Sweet and Spicy Black Beans Over Eggs

I am never without a can of black beans. They can be turned into really delicious 10-minute tacos, but my favorite way to prepare them is with loads of jalapeño pepper, garlic, cumin, and a bit of brown sugar. Then I spoon them over cheesy scrambled eggs. There were weeks when I ate this at least once a day. Dishes like this one remind me how easy it is to have a thoroughly flavorful meal without the meat. The fact that I can make a pot of the black beans to last the week makes this dish even more useful. It makes dinner a matter of cracking some eggs.

4. Vegan Sourdough Portobello Mushroom Sandwich

I've been a member of the food coop in Albany since I was born. They've got a great prepared food section and this sandwich has always been my favorite. The meaty portabella mushrooms work beautifully on a sandwich, and they're made even more flavorful with a quick sauté in balsamic vinegar. But that's just the beginning — it's the tang of the vegan mayo and sourdough next to the sweetness of roasted red pepper that always makes me swoon.

5. Sesame Tofu

Back to college, when after a night out you had two major choices for drunk food: Chinese takeout or pizza. I tended toward Chinese because I loved the sesame tofu they served (and because they we're open until 4 a.m.). It was deep-fried, tossed in an absurdly sweet sesame sauce, and glorious. Today, I'm less partial to that tofu but I still crave echos of those flavors. I get that with this sheet pan tofu.

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.