Ingredients
1 ½ kg. beef chunk/veal chunk, thinly sliced and pounded
¾ cup yogurt
6 tbsp. finely grated raw papaya with skin
¾ cups fried onions
4 tsp. freshly grated ginger
4 tsp. chopped garlic
1 tsp. cinnamon powder
1 tsp. nutmeg powder
1 ½ tsp. cumin powder roasted
2 tsp. paprika powder
2 tsp. red chillie powder, or to taste
2 tsp. poppy seeds
4 tsp. bihari kabab garam masala
¾ cup mustard oil (optional)
Salt to taste
(Mix in food processor and marinade meat)
Bihari Kabab Garam Masala
(Use grinder to make powder, and store unused portion in tightly sealed jar for future use)
2 tsp. kabab chini
2 tsp. fennel
2 star anise
4 tsp. whole back peppercorns
2 cloves
½ nutmeg
1 tsp. mace
10 green cardamom
6 black cardamom
2 tbsp. coriander, whole
2 tbsp. cumin seeds
12 dried red chillie
Method
1. Marinate the meat for at least 24 hours, grill meat on skewers, set a coal to heat on the grill.
2. Drop oil on the coal and cover with metal lid (if available) to infuse meat with smoke from the coal. Remove once the meat is tender.
3. Heat a large pan with a heavy base, pour a little oil and heat, set meat chunks on pan, cover and cook for 10-20 minutes, flip and cook for another 10-20 minutes.
4. Transfer into an oven safe pan, broil for 15 minutes to dry moisture.
5. Heat coal, sprinkle with oil and set in oven for a few minutes to infuse kababs with smoke from the coal.
Serve with imli chutney, sliced onions, paratha or naan.
Ingredients
2 tsp. kabab chini
2 tsp. fennel
2 star anise
4 tsp. whole back peppercorns
2 cloves
½ nutmeg
1 tsp. mace
10 green cardamom
6 black cardamom
2 tbsp. coriander, whole
2 tbsp. cumin seeds
12 dried red chillie
Method
1. Use grinder to make powder, and store unused portion in tightly sealed jar for future use.
Enjoy!
Ingredients
Milk (about 1 cups)(according to how many servings you want)
Elachi(optional)
Tea 3 Tablespoons(1 Tablespoons for 1 serving) - Lipton/Tapal
Method
1. Put three cups of water in a pot and leave it to boil. After the water starts bubbling, add three teaspoon of tea leaves. Wait till the mixture cooks.
2. Add 1 cup of full cream milk to the pot, preferably straight from the cow’s teat itself. If you don’t own such an animal, then you can find what you need at a supermarket. Let all the ingredients cook to your judgment.
3. Place the pot on low heat and add sugar if you so desire. After mixing thoroughly on low heat, transfer the doodh pati to a teapot using a filter to hold back the tea residue.
Remember, practice makes perfect!
INGREDIENTS
2 litre Milk
1/2 cup Condensed Milk
1 tbsp Corn Flour
1 pack Cream
1/2 cup Colored Vermicelli
1/2 cup Rabri (optional)
1 Cocktail Fruit Tin
Cham Cham as required (small size)
Green Color Jelly as required
Red Color Jelly as required
METHOD
1. In a pan add milk and boil it till volume is reduced.
2. Now add vermicelli and cook till tender.
3. Now add corn flour (first dissolve 2tbsp in water then add in milk) and cook till it becomes thick.
4. Remove from stove and let it cool down.
5. Add cream, rabri, condensed milk and fruit ans mix all well.
6. Prepare jelly in one cup water (because we need hard jelly) then cut in cubes, keep in fridge and let it cool then add cham cham, serve chill
NOTE: Rabri can be replaced by adjusting sugar in milk up to your taste.
