This is a traditional brunch item from Pakistan served with Naan bread.
Nihari is one of most favorite and traditional dishes of every Muslim home. Be it mutton, chicken or beef nihari, it can be relished with any kind of meat. Traditionally nihari made with the bone marrow meat. It’s a deliciously smooth flour based stew with slow cooked mutton and a myriad of spices.
Ingredients
1 Masala
1¼ cup oil
5 lbs veal or beef shank with bone
Salt to taste
3 tsp garam masala powder
3 tsp red chili powder
4 tsp coriander powder
1½ tbls ginger
1½ tbls garlic
1½ tsp turmeric powder
6 tbls white flour
2 medium onions, sliced (1/4 to 1/3 cup oil for frying onions)
2 Nihari Masala Spices
2 sticks pipli (long pepper)
2 ½ tbls coriander seeds
½ tsp mace powder
½ tsp nutmeg powder
2 bay leaves
2 cinnamon sticks
4 black cardamoms
20 cloves
10 green cardamoms
1 tsp cumin seeds
1 tbls black peppercorns
4 tbls fennel seeds
¼ tsp anise seeds
Grind all these to a fine powder
Garnish (chopped)
Fresh cilantro
Fresh green chillies
Ginger
Lemons
Fried onions
Method
1. Heat oil, braise meat evenly on high heat for a few minutes.
2. Add ‘masala 1’ ingredients to the meat, with the exception of flour and onions, and cook on high heat until meat is evenly coated.
3. Pour 10 glasses of water to the meat, dissolve flour in four glasses of water and add to the meat, ensuring that the meat is covered with water, adding more if required and bringing to boil.
4. Add finely powdered ‘nihari masala 2’ to the boiling mix. Lower heat to medium and let the nihari simmer for six to seven hours.
5. Fry onions until golden brown, add to nihari and cook for another 15 to 20 minutes. Garnish and serve with hot naan. Serves 10-12.
Chilly winter weather affects more than just your wardrobe and heating bill. Your body also experiences changes in energy levels, metabolism and even food prefer
Raw, fried, roasted in your tadkas or added to curries, this little spice is not only delicious but also rich in so many vitamins. It comes with a pack of health benefits that it almost seems unbelievable.
INGREDIENTS
1 kg ground beef
1 onion, chopped
1 small green bell pepper, chopped
1 medium zucchini, chopped
2 cloves of garlic, chopped
3 450g cans red kidney beans, rinsed and drained
1 kg diced tomatoes
2 250g cans corn kernels
2 to 3 (levelled) tbls chilli powder
1 tsp salt
1 tsp ground black pepper
1 tsp ground cumin
METHOD
1. Combine ground beef, onion, and garlic in large stockpot. Cook and stir over medium heat until beef is brown. Drain.
2. Stir in chili powder, salt, oregano, tomatoes, and tomato sauce; break up tomatoes while stirring. Heat to boiling, reduce heat to simmer, and cover. Cook, stirring occasionally, for 1 hour.
3. Stir in beans. Simmer, uncovered, for 20 minutes; stir occasionally.
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CHICKEN CHILLI
Some people wish to have hot and spicy food to add taste. This tastes in turn can bring back their good mood. When we think about spicy food, it cannot go without chili. You can find different categories of chillies, but green chilies are healthier alternatives. Along with providing you with good taste, there are various green chilies health benefits.
INGREDIENTS
4 chicken breast halves
1 jar salsa
500g crushed tomatoes
1 (450g) can red kidney beans, drained and rinsed
1 (300g) can corn kernels
2 tsp garlic powder
1 tsp ground cumin
1 tsp chilli powder
1 tsp ground black pepper
salt to taste
METHOD
1. Lightly brown the four chicken breasts (both sides) in one tablespoon of oil.
2. Add salsa, tomatoes, garlic powder, ground cumin, chilli powder, salt, and pepper then cook covered on low heat for one hour.
3. Shred chicken with two forks, then return the meat to pot, stir in corn and beans, and continue cooking covered on low heat for one more hour.
4. Serve with grated cheddar cheese, chopped cilantro, and green onions.
This is a truly melt in mouth kind of kabab !! Though Sheekh kababs are authentically made with mince meat, but you can use any other boneless cut as well. Just marinade it more than 6 hours.
You can substitute chicken for beef but the papaya paste should be eliminated and it should only be marinated with the spices for one hour.
You will need skewers and a grill. If you are using wooden skewers, you may want to soak them in water beforehand so they withstand the heat of the cooking flame.
Ingredients
1 ½ kg. veal chunk/beef 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. nutmeg powder
1 tsp. cinnamon 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 coffee 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. 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.
2. Transfer into an oven safe pan, broil for 15 minutes to dry moisture.
3. 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.
Beef Bihari Kabab is a mouthwatering BBQ dish. Marinated beef with spices and cooked on charcoal gives an ultimate taste to tongue. This is a warming dish for out door cooking and BBQ night. This recipe calls for undercut part of beef, but you can use any other boneless cut as well. Just marinade it more than 6 hours.
You can substitute chicken for beef but the papaya paste should be eliminated and it should only be marinated with the spices for one hour.
You will need skewers and a grill. If you are using wooden skewers, you may want to soak them in water beforehand so they withstand the heat of the cooking flame.
Ingredients
1 ½ kg. veal chunk/beef 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. nutmeg powder
1 tsp. cinnamon 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 coffee 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.
Serve with imli chutney, sliced onions, paratha or naan.
Haleem is said to be one of the original “generosity dishes”, meaning it was always prepared with the intention of sharing with others
Haleem is made of wheat, barley, meat (usually minced meat of beef or mutton or chicken), lentils and spices, sometimes rice is also used. This dish is slow cooked for seven to eight hours, which results in a paste-like consistency, blending the flavors of spices, meat, barley and wheat.
Ingredients
1 cup wheat
¼ cup white maash (urud) dal
¼ cup 1 tbsp barley
¼ cup moong dal
¼ cup masoor dal
¼ cup basmati rice
1 cup channa dal
½ to ¾ cup oil
2 ½ lbs preferably boneless veal or beef stew (without fat), mutton and chicken can be used as well
1 ½ cup beef or chicken stock
1 ½ heaped tablespoon red chilli powder (increase or decrease according to taste if needed)
2 to 3 tablespoons ginger garlic paste,
1 tablespoon heaped coriander powder
1 ½ teaspoon level turmeric powder
1 ½ large onions sliced for frying
Salt to taste
Ingredients for sealed pot cooking
1 level teaspoon garam masala powder
¼ teaspoon nutmeg powder
¼ teaspoon mace powder
½ teaspoon black cumin
½ teaspoon green, cardamom powder
Ingredients for Garnish or served on the side
Lemon wedges
chopped cilantro and green chillies
fried onions
julienned ginger
chaat masala
yoghurt and naan.
Method
1. Wash and soak all seven grains for 6 to 8 hours.
2. In a pan, fry onions until golden-brown, adding meat, ginger, garlic, chilli powder, turmeric, coriander powder, stock and salt. Cook until korma is tender.
3. In a large separate pot, boil pre-soaked grains until tender, approximately for 2 to 2 ½ hours.
4. Eyeball the water quantity (for boiling and cooking) depending on the required consistency and thickness of the haleem.
5. Once boiled, put grains in blender and blend roughly, pouring the blended grains back in the pot for cooking.
6. Repeat the blending process with the meat korma, pouring the roughly blended korma into the cooking grains.
7. Mix thoroughly on low to medium flame, stirring constantly.
8. Cook and stir until the correct consistency, tasting for salt and chilli content. The haleem must be well blended.
9. Now add sealed-pot ingredients and mix well. Seal the pot and let steam for a few minutes.
10. Garnish and serve with a side of naan - Enjoy.
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 cups beef broth
2 tlbs flour
2 1/2 cups shredded pot roast
250 grm frozen peas and carrots, thawed
1/2 tsp dried oregano
1/2 kg prepared mashed potatoes
Paprika, for sprinkling
Method
1. Heat oven to 180 degree C.
2. Coat a 1-1/2-quart casserole with nonstick cooking spray.
3. Whisk beef broth and flour together in a medium-size saucepan. Heat until simmering, about 4 minutes; simmer 1 minute or until thickened.
4. Stir in pot roast, thawed peas and carrots, and oregano.
5. Spoon mixture into prepared casserole.
6. Heat potatoes, Spoon over top of meat mixture; sprinkle potatoes with a little paprika.
7. Bake at 180 degree C for 30 minutes. Let stand 15 minutes before serving.
Ingredients
Mutton/Lamb undercut 1/2kg
Capsicum 1 pc
Garlic 4 pcs
Oil 3 tbsp
Oyster sauce 2 tbsp
Chilli garlic sauce 3 tbsp
Green onions 1 pc
Red button chillies 4-5 pcs
Onion 1 small
Salt to taste
Crushed black pepper 1tsp
Lemon juice
Method
1. In a cooking pan, fry the oil and chopped garlic till it turns golden-brown.
2. Add dry button chillies, lemon juice and mutton/lamb slices. Fry well.
3. Add capsicum, onion, and green onion — stir-fry for 1-2 minutes.
4. Then, add chilli garlic sauce, oyster sauce, salt and crushed black pepper.
Mutton/Lamb and green pepper stir-fry is ready to be served.
Tip: The secret is in chopping mutton/lamb and veg into small pieces, so that cooking time is reduced, ideal quick cooking recipes for weeknights
Eid-ul-Adha is the "Salty Eid" because a larger variety of dishes than those served during Eid-ul-Fitr are savoury, including beef or mutton depending on the animal slaughtered in the house. The presents offered to friends, relatives, and the poor of the society include the meat of the slaughtered animal. A barbecue is a must on first day of Eid-ul-Adha. The fried liver of the animal is used as breakfast and different dishes include different varieties of kebabs (boneless meat that has been meshed and fried or roasted).
Today, I share Bar BQ Achari Boti which gives a different taste to food lovers.
Ingredients
Boneless chicken 500 grm
Oil 2 tbsp
Green chilies grinded 1 tsp
Ginger garlic paste 1 ½ tsp
Onion seeds ½ tsp
Fenugreek seeds ¼ tsp
Fennel seeds ½ tsp
Crushed red pepper 1 tsp
Green cardamom 3
Salt 1 tsp
Chilli powder 1 tsp
White cumin powder 1 tsp (roasted)
Mango achaar masala 1 tbsp
All spices ½ tsp
Pinch of yellow color 1 pinch
Black pepper ¼ tsp
White vinegar 1 tbsp
Yogurt 1 tbsp
Fresh cream 1 tbsp
Method
1. Heat oil in a cooking pan, add ginger garlic paste, green chillies, onions seeds, fenugreek seeds, fennel seeds, crushed red pepper and green cardamom for 2 minutes.
2. Then add salt, chilli powder, roasted cumin powder, all spices, pinch of yellow color, black pepper, vinegar, yogurt, cream and mango achaar masala, mix it properly.
3. Marinate chicken cubes in this masala for 2 hours.
4. Put chicken on skewers and BBQ or bake.
Eid-ul-Adha is the "Salty Eid" because a larger variety of dishes than those served during Eid-ul-Fitr are savoury, including beef or mutton depending on the animal slaughtered in the house. The presents offered to friends, relatives, and the poor of the society include the meat of the slaughtered animal. A barbecue is a must on first day of Eid-ul-Adha. The fried liver of the animal is used as breakfast and different dishes include different varieties of kebabs (boneless meat that has been meshed and fried or roasted).
Today, I share Beef Stroganoff which gives a different taste to food lovers.
Prequisite: Cut thin strips of the beef by putting the meat into the freezer for 20 to 30 minutes first.
Ingredients
6 Tbsp butter
1/2 Kg of top sirloin or tenderloin, cut thin into 1-inch wide by 2 1/2-inch
long strips
1/3 cup chopped shallots (can substitute onions)
250 grm cremini mushrooms, sliced
Salt and pepper to taste
1/8 teaspoon nutmeg
1/2 teaspoon of dry tarragon or 2 teaspoons of chopped fresh tarragon
1 cup of sour cream at room temperature
Method
1. Melt 3 Tbsp of butter in a large cooking pan on medium heat. Increase the heat to high/med-high and add the strips of beef. You want to cook the beef quickly, browning on each side, so the temp needs to be high enough to brown the beef, but not so high as to burn the butter. You may need to work in batches. While cooking the beef, sprinkle with some salt and pepper. When both sides are browned, remove the beef to a bowl and set aside.
2. In the same pan, reduce the heat to medium and add the shallots. Cook the shallots for a minute or two, allowing them to soak up any meat drippings. Remove the shallots to the same bowl as the meat and set aside.
3. In the same pan, melt another 3 Tbsp of butter. Increase heat to medium high and add the mushrooms. Cook, stirring occasionally for about 4 minutes. While cooking, sprinkle the nutmeg and the tarragon on the mushrooms.
4 Reduce the heat to low and add the sour cream to the mushrooms. You may want to add a tablespoon or two of water to thin the sauce (or not). Mix in the sour cream thoroughly. Do not let it come to a simmer or boil or the sour cream will curdle. Stir in the beef and shallots.
5. Add salt and pepper to taste.
6. Serve immediately over egg noodles, potatoes, or rice.
Serves: 4 Persons
Prep time: 10 minutes
Cook time: 20 minutes
Ingredients
2 kg beef brisket
Salt
1-2 Tbsp olive oil
3 large onions, sliced
5-6 garlic cloves, minced
1 sprig rosemary
1 sprig thyme
3-4 bay leaves
2 cups of beef stock
2-3 large carrots, peeled and cut into 1 1/2 inch pieces
1 Tbsp mustard (optional)
Method
1. Prepare the brisket for cooking. On one side of the brisket there should be a layer of fat, which you want.
2. If there are any large chunks of fat, cut them off and discard them. Large pieces of fat will not be able to render out completely.
3. Using a sharp knife, score the fat in parallel lines, about 3/4-inch apart. Slice through the fat, not the beef.
4. Repeat in the opposite direction to make a cross-hatch pattern.
5. Salt the brisket well and let it sit at room temperature for 30 minutes.
6. Cook brisket in a thick-bottomed pot with a cover.
7. Pat the brisket dry and place it, fatty side down, into the pot and place it on medium high heat. Cook for 5-8 minutes, lightly sizzling, until the fat side is nicely browned. (If the roast seems to be cooking too fast, turn the heat down to medium. You want a steady sizzle, not a raging sear.) Turn the brisket over and cook for a few minutes more to brown the other side.
8. When the brisket has browned, remove it from the pot and set aside. There should be a couple tablespoons of fat rendered in the pot, if not, add some olive oil. Add the chopped onions and increase the heat to high. Sprinkle a little salt on the onions. Sauté, stirring often, until the onions are lightly browned, 5-8 minutes. Stir in the garlic and cook 1-2 more minutes.
9. Preheat the oven to 300°F. Use kitchen twine to tie together the bay leaves, rosemary and thyme. Move the onions and garlic to the sides of the pot and nestle the brisket inside. Add the beef stock and the tied-up herbs. Bring the stock to a boil. Cover the pot, place the pot in the 300°F oven and cook for 3 hours. Carefully flip the brisket every hour so it cooks evenly.
10. After 3 hours, add the carrots. Cover the pot and cook for 1 hour more, or until the carrots are cooked through and the brisket is falling-apart tender.
11. When the brisket is falling-apart tender, take the pot out of the oven and remove the brisket to a cutting board. Cover it with foil. Pull out and discard the herbs.
12. At this point you have two options. You can serve as is, or you can make a sauce with the drippings and some of the onions. If you serve as is, skip this step. To make a sauce, remove the carrots and half of the onions, set aside and cover them with foil. Pour the ingredients that are remaining into the pot into a blender, and purée until smooth. If you want, add 1 tablespoon of mustard to the mix. Put into a small pot and keep warm.
13. Serve the brisket, sliced in 1/4-inch to 1/2-inch slices, against the grain of the meat, with the onions, carrots and gravy. Serve with mashed, roasted or boiled potatoes, egg noodles or polenta.
Prep time: 35 minutes
Cook time: 4 hours, 15 minutes
Serves: 8-12
Ingredients
1/4 cup peanut oil
2 lb beef sirloin, thinly sliced
1 yellow capsicum, thinly sliced
1 medium brown onion, thinly sliced
1 clove garlic, crushed
2 stalks lemongrass, trimmed, thinly sliced
1 long red chilli, thinly sliced
2 tlbs soy sauce
1 tlbs fish sauce
steamed rice, coriander and extra chilli, to serve
Method
1. Heat a deep pan over high heat.
2. Add 1 tlbs of oil and swirl to coat.
3. Add half the beef. Stir-fry for 2 to 3 minutes or until lightly browned.
4. Remove to a plate. Repeat with 1 tablespoon of oil and remaining beef.
5. Add remaining oil, onion, capsicum, garlic, lemongrass and chilli to pan.
6. Stir-fry for 3 to 4 minutes or until onion is soft.
7. Return beef and any juices to wok. Add soy sauce and fish sauce. Stir-fry for 2 minutes or until heated through.
8. Top stir-fry with coriander and chilli.
9. Serve with rice.
Ingredients
1/2 kg ground beef
7 tbsp parmesan
1 tbsp coarse mustard
1 tbsp Tomato ketchup
1 medium egg
1/2 tsp nutmeg
2 (400 grms) cans diced tomatoes
small can tomato paste
2 tsp brown sugar
1 tbsp dried basil
1 tbsp dried parsley
2 large garlic cloves
1/2 red bell pepper
1 large onion
butter or oil
Salt & Black Pepper to taste
Method
1. Add an egg, salt, pepper, coarse mustard and ketchup to 1/2 kg ground beef.
2. Top with the parmesan. Don’t use the expensive stuff for this, just grab the Kraft type of parmesan.
3. Mix it all up and form into small balls with your hands.
4. Heat butter or oil and brown the meatballs. Then remove them from the pan.
5. Add the onion, bell pepper and garlic to the pan and cook over low heat for about 4 minutes.
6. Add a small can of tomato paste to the vegetables and cook for a minute to sweeten the paste.
7. Add the two cans diced tomatoes, 1/3 can of water, a good pinch of black pepper, a tsp salt (you can add more later), 1 tbsp dried basil and 1 tbsp dried parsley. Or use oregano or sage if that’s what you prefer.
8. Add the meatballs to the sauce. I really curse the yellowish light over my stove.
9. Add 2 tsp brown sugar.
10. Pop the lid on and simmer the sauce, over low heat, for 20 minutes. Take the lid off and simmer the sauce for another 20 minutes giving it a chance to cook down a little. Check the seasoning.
11. Boil the pasta in salted water to the directions on your package.
12. Stir in two tbsp sour cream.
Enjoy!
Ingredients
500 grm under-cut beef, sliced into long thin strips
3 – 4 onions thinly sliced
1 tbsp ginger paste
1 tbsp garlic paste
2 tsp red chilli powder
1 tbsp cumin powder
2 tbsp coriander powder
2 tbsp lemon juice
4 tbsp green chillies, coriander leaves and mint
1 tsp salt
½ cup oil
1 tsp lemon juice
Method
1. Heat oil and add meat, onions, garlic and ginger paste, salt, red chilli, cumin powder and fry the meat.
2. After 10 minutes, add water and let the meat become tender.
3. Add the coriander powder and fry the meat well.
4. Add lemon juice and green chillies, coriander leaves and mint.
Martabak, also mutabbaq, (Arabic: مطبق) is a stuffed pancake or pan-fried bread which is commonly found in Saudi Arabia (especially the Tihamah and the Hejaz regions). Depending on the location, the name and ingredients can significantly vary. The name mutabbaq (or sometimes mutabbag) in Arabic means "folded". In Indonesia, the Murtabak is one of the most popular street food menu and is well known as Martabak.
Ingredients
½ kg boneless meat,
1 tsp garlic paste
1 tsp ginger paste
1 tbsp red chilli
½ tsp turmeric powder
1 tsp cumin seeds
½ tsp cardamom powder
1 tsp salt
3 eggs
1 cup grated cheese
1 cup flour for rotis
½ tsp black pepper
2 tbsp coriander leaves
1 tsp lemon juice
Method
1. Boil meat with garlic/ginger paste, salt, red chilli, turmeric powder and cumin seeds.
2. Take the boiled meat and shred it. Beat eggs and add salt, black pepper and cardamom powder.
3. Make rotis according the size of the dish.
4. Now grease the dish and spread the roti on it. Spread with egg mixture, sprinkle with meat, lemon, grated cheese and coriander leaves.
5. Place another roti on the top and repeat the procedure. Bake in the oven till firm.
6. Cut it like cake slices and serve.
Ingredients
300 grm lasagne strips
½ cup cream
½ cup parmesan cheese
For meat sauce
½ kg minced meat
½ kg tomatoes, boiled and skinned
¼ cup tomato ketchup
2 onions, chopped
2 tsp garlic
salt to taste
2 tbsps oil
Cheese sauce
50 grm butter
2 cups milk
4 tbsp flour
Pinch of nutmeg
¾ tsp pepper
¾ tsp salt
100 grm cheese, grated
Method
For cheese sauce
1. In a pan melt butter and stir in flour.
2. After cooking for a couple of minutes add milk gradually, stirring until it gets thick.
3. Add salt, pepper, nutmeg and cheese, and stir until melted.
For lasagne
4. Drop lasagne strips gradually in a big pan with boiling salted water. Cook for 30 minutes, or until they get tender.
5. Drain and put in a pan of cold water with a bit of oil until ready to use.
For meat sauce
6. Heat oil in a pan, fry onions until they turn brown then add garlic, mince meat and sauté. Add salt, tomatoes and ketchup. Bring to a boil, stirring constantly.
7. Now reduce heat, cover and let it simmer for 30 minutes until it is well cooked and dry.
8. A little water can be added to make sure the meat gets tender.
9. Now to assemble, place a layer of lasagne strips in a shallow ovenproof dish, spread half the meat sauce over the strips then cover with half the cheese sauce.
10. Top with the second layer of strips. Repeat the layers of meat sauce, cheese sauce, and finally lasagne strips to cover the top completely.
11. Sprinkle parmesan cheese on top and bake in a moderately heated oven for 20-25 minutes, remove from the oven and gently spoon cream over the top and bake for about 20 minutes more.
12. Enjoy
Ingredients
250 gms beef mince
½ tsp salt or to taste
4-5 green chillies or to taste
½ tsp allspice powder
½ cup cheese grated
2 eggs boiled
1 tbsp coriander leaves chopped
2-3 eggs beaten
Oil or ghee
Method
1. Boil minced meat with salt, green chillies, allspice powder and a little water till it becomes tender and the water dries.
2. Let it cool and then grind it in a grinder.
3. Chop the boiled eggs and mix in the beef mixture.
4. Finally add coriander leaves and cheese. Mix well and
5. Make small rolls of this mixture. Heat oil or ghee in a pan,
6. dip rolls in eggs and fry these rolls till they become golden brown in colour.
7. Take out on an absorbent paper.
8. Serve these delicious rolls with ketchup and chutney.
Ingredients for the kofta
1/2 kg mince
3 cloves
1 tsp salt
1 tsp ginger/garlic paste
5 red chilly whole, chopped
1 tsp red chilly powder
1 piece cinnamon
1/2 cup chane ki daal
1 tsp cumin seed
2 small cardamoms
1 big cardamom
1 onion roughly, chopped
5 black pepper
1 egg
6 hard-boiled eggs
1/2cup oil for frying
Ingredients for curry
1 tsp coriander powder
¼ tsp turmeric powder
1 tsp red chilly powder
½ tsp all spices
1 tsp ginger/garlic paste
200 gms tomatoes, chopped
1 onion chopped
200 gms yogurt
30 gms cashew nuts
125 ml chicken stock
1 bunch coriander leaves, roughly chopped for garnish
Salt to taste
3 tbsp oil
Method to make the koftas
1. Cook mince with all the above ingredients and one cup water till water dries off completely.
2. Cool and grind to a fine paste, add one beaten egg and a table spoon of water, mix well.
3. Cut the boiled eggs in half, take a little portion of the mince, put a piece of boiled egg on it.
4. Shape into kofta, fry till golden brown.
Method to make the curry
1. Fry the chopped onions in the oil until golden brown, add the powdered spices and the ginger/garlic paste. Fry well.
2. Add the chopped tomatoes and cook for a few minutes.
3. Add the cashew nuts, yogurt and chicken stock. Season. Simmer for five minutes and add the koftas.
4. Leave to soak in the gravy for about 15 minutes.
5. Garnish with chopped coriander leaves.
Ingredients
½ kg. minced beef
200 grm. Lobia beans - chopped
1 onion
2 tomatoes
6 tbs. oil
6 whole black pepper
6 cloves
1 black cardamom
1/4 tsp. cumin seeds
1 tsp. coriander powder
1 tsp. salt or (according to taste).
¼ tsp. turmeric powder
¾ tsp. chili powder
1 tsp. ginger paste
1 tsp. garlic paste
½ tsp. garam masala powder
Method
1. Finely chop the onion and sauté in oil until light brown.
2. Add all the spices including yogurt and finely chopped tomatoes.
Cook on medium heat till water is almost dried. Add mince meat mix and dry the water again.
3. Add 2 glasses of water cover and cook till meat is tenderized and the water dries.
4. Add Lobia and cook till the Lobia beans are soft.
5. Sprinkle garam masala powder. Garnish with green chilies and Ginger (Adrak) slices and lemon juice.
6. Serve with naan
Ingredients
½ kg. minced beef
250 grm. Palak - chopped
1 onion
6 tbs. oil
2 tomatoes
6 whole black pepper
6 cloves
1 black cardamom
1/4 tsp. cumin Seeds
1 tsp. Coriander (Dhaniya) powder
1 tsp. salt or (according to taste).
¼ tsp. turmeric powder
¾ tsp. chili powder
1 tsp. ginger paste
1 tsp. garlic paste
1 tbs. dill or 1 tsp. fenugreek (Methi) leaves-Kasuri
Method
1. Finely chop the onion and sauté in oil until light brown.
Cook on medium heat till water is almost dried.
2. Add mince meat mix and dry the water again.
3. Add 2 glasses of water cover and cook till meat is tenderized and the water dries.
4. Add Palak and cook till the water dries.
5. Sprinkle garam masala powder. Garnish with green chilies and Ginger (Adrak) slices and lemon juice.
6. Serve with naan
