Bihari Boti

Ingredients:

• Beef Pasanda      1kg
• Onion                     2
• Almond                 8
• Yoghurt                1 Bowl
• Raw Papaya        2 Tbsp
• Ginger                  1tbsp , Blended
• Red Chili              1 tbsp , Powder
• White Cumin     1 tbsp, Powder
• Poppy seeds     1 Tbsp, Powder
• Hot Spices           ½ Tbsp , Powder
• Mustard Oil         ½ Bowl
• Salt                         As per taste

 Method:

1. Fry Onion till brown and blend with fried almond & Papaya with its peel.
2. Crushed beef  with the help of thick back hand of big knife and paste all above spices & Mustered oil on it and keep it for one hour.
3. Bar B Que beef on skewer when it turns brown apply mustered oil to it.
4. After 2 minutes pull out them from skewer and serve it with Raita, Green Sauce &Tamarind Sauce.

Vegetable cutlets

Ingredients

• Potatoes-1kg Boiled without skin (Mashed)
• Peas-1 cup
• Carrot-3
• Broad Beans (sem ki phali)-1 cup (chopped)
• cauliflower-1 (separate flowers)
• Green chili-4 chopped
• Coriander-1bunch
• Mint leaves-1bunch
• mustard seeds (grind)-1/2tbsp
• black pepper-1tbsp
• red chili-1/2tbsp
• white cumin (baked) grind-1tsp
• onion-2
• salt-as required
• Lemon-2
• Egg beaten-2
• Bread crumbs-1 pack
• garlic cloves-2
• oil-as required

Method

• Take a frying pan put oil with garlic, golden brown it.
• Now put peas, broad beans, cauliflower, carrot n cook it for a while n chopped it in a chopper.
• After that take mashed potatoes and add that chopped mixture,  onion, green chili, coriander, mint leaves, mustard seeds, red chili, black pepper, lemon mix it well.
• Now give them a shape of a kebab, dip it in beaten eggs n fry if until they become golden brown

Cold Chicken Salad

Ingredients

• Chicken Boneless-2 Pieces (boiled)
• Potato-3 (boiled) Peel it and cut it into cubes
• Carrot-3 (boiled) cut it into small pieces.
• Pea-1 cup (boiled)
• Apple-2 (cut it into small pieces sprinkle sugar and lemon in it)
• Pineapple Slices-4 (cut it into cubes)
• Almonds-10 to 12 (cut it into 2 pieces)
• Raisins (kishmish)-10 Soak into hot water and cook it over hot pan.
• Capsicum-2 (take out the seeds and cut it into cubes)
• Fresh Cream-1 cup
• White Pepper Powder-1 tsp
• Salt-To taste
• Sugar-1/2 tbsp

For White Sauce

• All Purpose Flour-3 tbsp
• Milk-3 cup
• White Pepper Powder-1 tsp
• Butter-1/2 tbsp
• Salt-To taste

Method

• Take a little cooking bowl put butter in it.
• After that add flour and cook it.
• Now leave it from flame after 5 minutes add milk in it and mix it well.
• Again put this bowl over flame when sauce started thick then remove it from the flame.
• Now add white pepper and salt, Your white sauce is ready.
• Take a bowl put all the vegetables in it, white sauce, almonds, cream, salt, sugar, and mix it well
• After that leave it in the fridge.
• Garnish it with raisins and salad leaves.

Thai Prawns

Ingredients:

• Prawns   ½ Kg
• Thai red curry paste 1 packet
• Lemon  2
• Chopped black pepper  1 tsp
• Flour   2 Tbsp
• Corn flour  2 tbsp
• Baking powder  1 tsp
• Oil for fry  as per need
• Salt   as per taste

Method:

1. Take big slices of prawns and clean them.
2. Apply all dry ingredients on it except salt and keep it for 1 hour.
3. After 1 hour paste Thai red curry sauce, lemon juice and salt then keep it in fridge for half an hour.
4. Take oil in frying pan and fry 2-3 prawns in much hot oil when it turns brown then take out and place them on a paper so oil can be absorbed.
5. If you fry all prawns at once they will not be much crispy.

Indonesian Rice

Ingredients

• Rice (boiled)-2 cup
• Mushroom-1/2 tin
• Spring Onion-2
• Green Chili-2
• Red Pepper-1 (whole)
• Oil-3 tbsp
• Salt-As required
  

Sauce

• Red pepper (whole)-6
• Onion-4 (chopped)
• Capsicum-1 (chopped)
• Garlic-8 cloves (crushed)
• Oil-1 tbsp

Method

• Take spring onion, green chili, whole red pepper, mushroom and cut them.
• Take a pan put oil in it put spring onion, mushroom, red pepper and fry it for a while.
• After that add rice with salt and cook it.

Sauce

• Heat up 1 tbsp oil then add capsicum, garlic, green chili, onion and cook it for 2 minutes.
• Now blend it in a blender or Sill.
• Take half sauce and put it into rice.
• Serve these rice with remaining Sauce.

NOTE:
  I had it with the half fried egg and some fresh veggies . A perfect meal it is !!

Watermelon Salad

Ingredients:

• Watermelon  1
• Honey 3 Tbsp
• Lemon 2
• Black Pepper 1/2 Tbsp
• Ginger 2 Tbsp
• Sugar 2 Tbsp
• Mint  Some Leafs
• Salt  As per Taste
•  1/2 medium shallot, minced

Method:

1. Cut Watermelon into Square Pieces and separate its Seeds , then put these pieces in a bowl and keep it in the fridge to make it cool .
2. Put honey , Salt , Lemon Juice and Sugar in the frying pan and make Caramel Sauce then and Ginger into it and put all of them on to Watermelon widely & Dredge Black Pepper onto it.
3. Put mint and shallots on it and serve it after freezing it.

Chicken Chow mein

Ingredients:

• Chicken 1/2 kg, boneless, cubed
• Spring onions 1 cup, finely chopped
• Onion 1 medium, finely chopped
• Cabbage 1 medium, finely sliced
• Capsicums 3 finely sliced
• Carrots 3, julienne cut
• Bean sprouts 1 cup
• Ginger/ garlic paste 1 tsp
• Black pepper 1 tsp, powdered
• White pepper 1 tsp, powdered
• Sugar 1 tsp
• Chicken stock cubes 2, crumbled
• Corn flour 1 tsp
• White flour/ chicken stock cube mix 1 tbsp
• Noodles 1 pkt
• Soya sauce 3 tbsp
• White vinegar 3 tbsp
• Sesame seed oil few drops
• Oil 4 tbsp
• Salt to taste

METHOD:

1. Marinate the chicken pieces in 1 tbsp vinegar, 1 tbsp Soya sauce and corn flour for half an hour.
2. Boil noodles according to package instructions, drain and rinse in cold water, add one tsp oil and mix, to prevent noodles from sticking to each other.
3. Heat oil in a karahi or wok, fry onion lightly, add ginger and garlic paste, stir and add chicken.
4. Stir-fry quickly till chicken changes color and looks cooked.
5. Then add vegetables and chicken stock cubes.
6. Followed by Soya sauce, white vinegar, black and white pepper, salt, sugar and white flour/chicken stock cube mix.
7. Stir-fry for five minutes, and then mix in the noodles along with bean sprouts and spring onions.
8. Sprinkle sesame seed oil. Serve hot.

Mutton Leg roast

 INGREDIENTS:

• 1 ½ kilogram of Mutton Leg (with middle bone cracked and fat removed)
1 tsp. of Soya Sauce
Juice from 4 Lemons 
2 tbsp. Vinegar 
1 tsp. Cumin Seeds  (roasted and ground)
1 tsp. Black Pepper Powder 
Salt (to taste)
3 tbsp.  Cooking Oil

METHOD:

1. Prick the leg of mutton with a fork and mix all of the ingredients (except the oil) and leave it to marinade for about 1 ½ hours.
Put the leg in a big pot and cover. Let it cook until all of the juice dries up.
Add the oil to it and in case it is not tender, add half a cup of warm water and leave it covered for a while until it is done.
Serve it on a plate or dish garnished with lettuce and cucumber, spoon the remaining sauce from the pot and add on top of the roast

Mutton Jalfrezi

 

INGREDIENTS FOR PRE-COOKING MEAT:

• 2 lbs. (900 grams) of Mutton or Lamb (diced)
1/2 tsp. of Turmeric Powder
6 tbsp. of Curry Sauce
9 tbsp. of Cooking Oil

REMAINING INGREDIENTS:

• 2 ½ large Onions (finely chopped)
2 Red Chillies (thinly sliced)
2 Green Chillies  (thinly sliced)
3 Tomatoes (thickly sliced)
A bunch of Fresh Coriander/Cilantro Leaves 
(chopped)
Salt (to taste)
3 tsp. of Red Chilli Powder (or to taste)
2 tsp. of Garam Masala Powder
2 tsp. of Cumin Seeds
1 tsp. of Fenugreek Seeds
1 tbsp. of Ground Coriander 
1 ½ tsp. of Garlic Paste 
1 ½ tsp. of Ginger Paste 
4 tbsp. of Tomato Puree
1 cup (125 ml) of Curry Sauce
Clarified Butter (Ghee) or Cooking Oil (as needed)

DIRECTIONS FOR PRE-COOKING MEAT:

1) Heat oil in a pot. When oil is hot add in the curry sauce and turmeric powder and saute for 5 minutes. Add in the cubed lamb and 1 cup of water and simmer gently with the lid on for 20-30 mins (or until lamb is tender and done.) Once cooked drain off the sediment.

 

METHOD:

1) Fry the chopped onions in clarified butter or oil in a frying pan over medium heat until translucent or golden brown. Meanwhile, take the ½ onion, half of the garlic & ginger, and a pinch of salt and cook this in cooking oil over a medium heat until it is dark brown. Add this to the other fried onions.

2) Put the cooking oil in a pot and gently fry the garlic, ginger, salt, red chilli powder, garam masala powder , cumin, Fenugreek, ground coriander and tomato puree. Cook for approximately 3 minutes very gently.

3) Add in the sliced tomatoes and chillies and stir well. Add in the pre-cooked lamb and stir until it is thoroughly coated. Add in the onions (that were fried). Add 1 cup of curry sauce. Simmer gently for 10-15 minutes until the lamb is heated thoroughly and has absorbed the flavor from the spices. Skim off any excess oil.

4) Season to taste and add in the chopped coriander/cilantro leaves and red or green chillies.

Fried Mutton Chops

INGREDIENTS:

• 1 kilogram of Mutton Ribs
1 cup All-Purpose Flour 
¼ tsp. of Baking Powder
1 tbsp. Ginger (chopped)
1 (2" piece) of Cinnamon Stick 
1 tbsp. Aniseeds
Salt (to taste)
2 tbsp. Plain Yogurt
250 ml. Whole Milk
Groundnut Oil (for frying)

METHOD:

1. Wash and dry mutton ribs well. Tie ginger, cinnamon, aniseed in a clean white cloth and place them with the meat, milk and half liter of water in a vessel or pot. Cook until the meat becomes tender. Drain the mutton and squeeze the spice bundle to extract maximum flavor and discard. Reserve the stock.
Sieve the flour, baking powder and salt together. Add the curd and enough stock to make a batter of thick consistency.
Heat oil in a pan. Dip the mutton pieces in the batter and fry well until golden.

chilli beef

  INGREDIENTS:

• 500 grams of Lean Beef (sliced into thin strips)
• 2 cloves of Garlic (Lehsan) (finely chopped)
3 Fresh Chillies (chopped)
2 Shallots (chopped)
2 tbsp. Fresh Basil
2 tsp. Fish Sauce
2 tsp. Oyster Sauce
Salt (to taste)
8 tbsp. Water
6 tsp. Vegetable Oil
  
METHOD: 

1. In a wok or pan heat the oil and stir fry the garlic until it is golden. Then add in the chilli and cook for another minute. Add in the beef, fish sauce, oyster sauce, water and salt. Simmer and cook for a few minutes until the beef is tender.
Stir in shallots and basil, and stir fry for 30 seconds and serve.

Delicious Chicken Sajji( Whole Chicken)

Ingredients:

6 chicken leg quarters with slits
Salt 2 tsp
White vinegar 2-3 tbsp
Ginger paste 1 tbsp
Garlic paste 1 tbsp
2 cups water

Make a brine with the above ingredients and soak the chicken legs in the mixture for 4-6 hours.

Sajji spice mix:

1/2 tsp cumin seeds
1 pod black cardamom
3-4 green cardamom pods
1/2 tsp coriander seeds
6 cloves
1/2 fennel seeds
1/2 tsp black pepper corns (more or less according to taste)

DRY ROAST ALL THE ABOVE INGREDIENTS. Then, in a coffee grinder, finely grind with 1/2 tsp dry pomegranate seeds (I substituted with sumac). Add some salt according to taste, but remember that the chicken has been sitting in salted brine for a few hours.

Preheat your oven to 450 degrees. Roast for about an hour or until fully cooked and tender, turning every 20 minutes. You can BBQ it or steam it in a pot too. Serve with sides of your choice.

ENJOY! It's very delicious and fall-of-the-bone tender!

Hot & Spicy Rice(Arabian rice)

Ingredients

Rice (Soak) 250 gm
Garam masala powder ½ tsp
Oil 3tbsp
Salt 1 tsp
Green chilies 3 strips
Yellow color few drops
chili garlic sauce1tb,chilli sauce 2tb ,ketchup 1tb mix all this is sauce for topping

Method

Heat oil, adds soaked rice, and fry for a minute. Add salt, all spice powder, and 1. ¼ cup water. Cover and cook till rice water dries out. Remove 1 cup rice in a bowl. Add yellow color; add to the remaining white rice.don't mix just put them in middle . Add in green chilies. Leave on DAM for 10 minutes. Mix well before serving. Serve in a platter, top with shots. Drizzle with sauce and serve immediately

I served it with chicken spicy wings :)

Moussaka

There r 5 layers in moussaka i-e eggplants,red sauce,mince filling,white sauce and then mozzarella cheese.
Here is the recipe..

 first layer:

2 large eggplants (washed n cut in to round thin slices)
olive oil for frying

heat plenty of olive oil in a pan (not for deep fry but use good amount of oil) n fry eggplant slices until done.remove n transfer to an absorbent paper.
u can also bake or grill the eggplant slices but i like the fried ones :D
second layer:
red sauce
i used bottled pasta sauce   any other you can use.....or use your homemade red sauce.

mince filling:

400 gm beef or mutton mince or u can also use chicken mince
1 large onion chopped
1 tsp ginger garlic paste
oil
2 tomatoes,chopped
red chilli powder to taste
turmeric 1/4 tsp
 coriander powder 1 tsp
cumin powder 1/2 tsp
 salt
1 tsp vinegar

heat oil in a pan...saute onions till transparent.add ginger garlic paste.fry for few sec....add mince n fry on high heat until no pink shows....add tomatoes n all other spices.keep frying on high heat until all water dries out n u have a dry mince filling.

third layer:

white sauce
make white sauce by whisking butter,flour,salt n pepper with milk n set aside.make little thick consistency white sauce.

4th layer or top layer:

  mozzarella cheese (grated)

How to assemble:

preheat your oven to 180 degree with the upper griller on.take a baking dish...rectangle or round or oval.grease it with olive oil or normal oil.layer fried eggplant slices in the way to cover all the bottom of the dish.then spread some red sauce all over it.dun spread too much sauces.then layer with mince filling.then spread white sauce all over the mince filling.now repeat the layers once again in the same manner which is egg plants,red sauce,mince n white sauce.now on the top...sprinkle grated mozzarella cheese all over the top.sprinkle with dried oregano.put a fried piece of egg plant in the middle on the top if desired to give it a beautiful look.....n bake for about 15 min or until cheese starts bubbling n golden from top.

Mushroom & Mozzarella Cake

Ingredients:-

2 tablespoons butter
1-2 cups mushrooms , sliced
1 clove garlic, minced
1 green onion, sliced
2 egg
2 cups milk
1/2 cup flour
1 teaspoon baking powder
1-2 tsp oregano
Italian herbs
3-4 tablespoon sliced fresh basil
2 cups shredded, mozzarella cheese

Method:

1.In a pan, brown the mushrooms and garlic in the butter. Add the green onion and saute about 30 more seconds, add pinch of salt,pepper,oregano and Italian herbs then Let cool.
2.In a medium bowl combine the milk, egg, flour, baking powder, salt, and fresh sliced basil.
3.Stir in the mushrooms and cheese. Spread into rectangle baking dish which has been coated with cooking spray.
4.Bake at 350F for about 30 minutes. Cut into squares

Chicken Mandi

Ingredients:
 
whole chicken with skin
salt & pepper
vinegar
ginger garlic paste (fresh)
parsley
lemon juice
coarse black pepper
olive oil

Method:
 
marinate the chicken in the above ingredients over night now heat your oven at 220C for 15 mins and then lower the heat to 180C and place a washed cleaned can in the cavity of the chicken and bake it while it sits on the can. this way the chicken turns out soooo juicy and skin so crispy.. in between cooking keep pouring the juice over the chicken for more flavor :) bake it for 1 and half hour if you have a medium chicken

its usually served with a sauce and the rice has some veggies and raisin in it. but since mine is a not a traditional recipe I didn't make it :)

enjoy hot

Lebanese Kabab

Ingredients:
 
Beef Boti: 1/2 kg
Garlic Paste: 1 1/2 tablespoons
Ginger Paste: 1 1/2 tablespoons
Salt: 1/4 teaspoon
Black Pepper Powder: 1/2 teaspoon
Sugar: 1/2 teaspoon
Soya Sauce: 1/4 cup
Potato: 3, medium to large size
Spaghetti: 1/4 cup (broken to 1"-1.5" in size, uncooked)
Egg: 1-2 (for dipping the Kabab)
Bread Crumbs: 2 cups (for coating the Kabab)
Oil for deep frying

Additional seasoning: (IF REQUIRED)
 
 Salt: 1/4 teaspoon or to taste
Black Pepper Powder: 1/2 teaspoon or to taste
Soya Sauce: 3-4 tablespoons or to taste

Method:
 
 In a bowl put beef Boti, garlic paste, ginger paste, salt, black pepper powder, sugar and soya sauce. Mix roughly with hands and now fill enough water, covering the Boti. Boil on high flame and when water starts boiling, reduce to low and boil till Boti is thoroughly cooked. It should be so well boiled that you can easily mash the meat with hands.

Once you reach this point, increase heat n reduce water till only around 2 tablespoons of water is left. Remove from heat. Let it cool a bit. Now finally shred the meat with hands in the same cooking pot.

In another pot, boil potatoes till well done. Mash and keep aside.

In another bowl, boil spaghetti with salt and 1 tablespoon oil. When cooked, drain out water and run tap water on spaghetti so that they don't get sticky.

Now add mashed potato in the shredded meat and mix well with hands. Now add the boiled spaghetti and combine all the 3 things well. Taste the mixture and IF REQUIRED, then add additional seasoning or adjust seasonings according to your taste.

Now give desired shapes to kebab(I prefer these to be on oval shape). Normally I end up making 24-26 Kebab in 1/2 kg meat.

Beat egg with a pinch of salt n black pepper in a bowl. In a plate, put bread crumbs. Now dip these Kebab in egg and then coat it well with bread crumbs.

Heat oil in a deep wok and deep fry them on medium flame till golden brown. Serve hot with ketchup.

NOTE:
 You can freeze them after coating them in bread crumbs and whenever required, just heat oil for deep frying and fry them without thawing them. Make sure to keep them covered when freezing

IRAQI RICE

Ingredients:

1 tbsp vegetable oil
2 onion,chopped
3 garlic cloves,chopped
1/2 kg fresh mince meat
1/4 tsp black pepper
1/8 tsp nutmeg
1 1/4 tsp salt
1/8 tsp cumin powder
1/8 tsp coriander powder
1/4 tsp red chili powder

RICE INGREDIENTS
 
1/4 cup rose water
1/4 tsp saffron powder
1 tbsp butter
2 1/2 cup water
1/2 chicken stock
1/2 tsp salt
1 1/2 cup rice
1/8 cup raisins

RECIPE
 
1.Sauté onion, garlic, mince meat in oil then add the remaining ingredients and leave on medium heat for (20 min)
2.For Rice: (a) Soak saffron in rose water and let aside.
(b) Boil water with butter,chicken cube and salt in a saucepan.
(c) Add rice, raisins and leave on gentle heat for (30 min) until 90% done
3. Place in layers of meat mixture and rice and repeat process. Pour soaked saffron with water on the top of the rice and leave on low heat for (20 min).
4.You can serve with white onion n yogurt or anything you prefer.
Hope Inshallah you like it.

Dhaba karahi

Ingredients

Chicken 1 kg
Tomatoes 1 kg
Green chilies 10
Ghee 1 cup heaped
Dried fenugreek leaves 1 tbsp
Garlic paste 1 tbsp
Ginger sliced 2 tbsp
Crushed red pepper 1 ½ tsp
Salt 1 ½ tsp

Method

Heat 1 cup ghee in a wok
 fry chicken for 15 minutes till light golden
 remove chicken and keep aside
add 1 kg whole tomatoes cover and leave for 5 minutes till soft
 remove the skin of tomatoes
 add in 1 tbsp garlic paste,
 1 ½ tsp salt,
 1 ½ tsp crushed red pepper with chicken
  cover and cook till chicken and tomatoes tender.
 Fry well, lastly add 10 green chilies,
2 tbsp sliced ginger, 1 tbsp fenugreek leaves and simmer till done,
 serve with Naan.

hara bhara paratha

Ingredients:

For Chapatti Dough:

1.Wheat Flour -2.5 cups
2.Spinach - 2 cups
3.Yogurt - 2to3 tbsp
4.Salt - as per taste

For Filling:

Boiled Potato : 1(Boiled and mashed)
cheese : 1 cup
  Capsicum: 1/2 cup(finely chopped)
Chilli Powder : 2tsp
Cumin Seeds : 2tsp
Chaat Masala : 2tsp
Salt : as needed
Coriander Leaves : a handful

For Chapatti :

1.Wash the spinach and grind into smooth paste by adding yogurt.
2.To flour,add salt and ground paste and make a smooth dough.

For Filling:

1.Mash the potato and grate the cheese,
2.Mix everything and make a small ball.

Pinch a lemon size chapatti dough and roll into small circle.
Place the filling and bring the sides altogether and close it.
Do the rest with the chapatti dough by adding the filling.
Now take each filled dough and press with your palm.
Roll gently to make a medium thick chapatti. Don't make thin as the filling might come out.
Heat a griddle, and place it and turn once the brown spots appear.
Apply ghee/oil and serve hot with pickle and yogurt.

American chopsuey

Ingredients:

• Noodles 300 grams Salt to taste Oil6 tablespoons + to deep fry Corn flour/ corn starch 2 tablespoons Ginger, chopped 1 inch piece Garlic 3-4 cloves Onion, sliced 1 medium Boneless chicken, cut into thin strips 400 grams Carrot cut into thin strips 1 medium French beans, cut into thin strips 4-5 Cabbage, shredded 1/4 medium Spinach, shredded 6-8 leaves White pepper powder 1/2 teaspoon MSG 1/4 teaspoon Sugar 1 teaspoon Tomato sauce 4 tablespoons Vinegar 1 tablespoon Chicken stock 1 cup Bean sprouts 1 cup Tofu cut into thin strips 100 grams Eggs 4 Method: Heat sufficient water, add little salt and one tablespoon of oil and bring to a boil. Add noodles and boil on high heat until almost cooked. Remove, drain and cool. Divide the cooked noodles into four equal portions, form into a nest and deep fry in hot oil till light brown and crisp. Remove and drain on an absorbent kitchen towel. Blend cornstarch in quarter-cup water and set aside. Heat two tablespoons of oil in a wok, add chopped ginger, garlic and stir-fry briefly. Add sliced onion and sauté for a minute or until it turns translucent. Add chicken and stir-fry on high heat for two minutes or until the moisture evaporates. Add carrot, beans, cabbage, spinach and stir-fry for two minutes or until the vegetables are just cooked but still retain the crispness. Add pepper powder, MSG, salt and sugar. Stir in the tomato sauce and the vinegar. Pour in the stock, bring to a boil, reduce heat and stir in the blended cornstarch. Simmer for two minutes or until it thickens to a sauce consistency. Add bean sprouts and tofu and stir well. Meanwhile using the remaining oil, prepare fried eggs in a non-stick fry pan. Arrange a portion of the fried noodles on a plate, pour a portion of the prepared sauce and top with a fried egg. Serve hot immediately.