Beef Nihari

Ingredients

750 gm Beef
2 Onion
2 tbsp White flour
1/2 kg Milk
2 tsp Garlic chopped
few Green cardamom
1 Bay leaf
1 Cinnamon
2 tsp Garam masala
1 tsp Aniseeds
1 tsp Red chili powder
pinch Nutmeg
pinch Mace
1/2 tsp Turmeric powder
1 tsp Salt
1/2 tbsp Garlic paste
1/2 tbsp Ginger paste
1/4 cup Ghee

Ingredients for garnishing

1 Fried onion
3 Chopped green chilies
1 bunch Green coriander

Method

Heat oil in a large skillet.
Fry the chopped onion till it turns dark brown. Remove and place the fried onions on an absorbent tissue paper, to drain the oil.Crush with your hands.
In the same skillet add the beef, garam masala powder, ginger garlic paste, salt, red chili powder, bay leaf, a stick of cinnamon and turmeric powder.
Fry until the oil forms a separate layer on top.
Then add the nutmeg cardamoms, fennel seeds and water. Cook until the beef tenders.
Mix the corn flour in milk and pour the mixture in the gravy, stirring continuously.
Reduce the flame to a simmer and cook for another 10 minutes.Serve in a dish and garnish with chopped coriander, brown onions and chopped ginger, lastly sprinkle the garam masala on top and yourBeef Nihari is ready toserve.
Chatpati Beef Boti
Ingredients
- Beef undercut ½ kg
- Papaya paste 3 tbsp
- Tamarind paste 3 tbsp
- Lemon (juice) 1
- Green chilies ground 3
- Ginger garlic paste 2 tbsp
- Crushed red pepper 1 tbsp
- Cumin powder 1 tsp
- Coriander powder 1 tsp
- Turmeric ½ tsp
- Chaat masala 1 tsp
- Oil 2 tbsp
- Shashlik sticks as required
- Corn flour 2 tbsp
- Chili sauce 2 tbsp
- Salt to taste
Method
1. Cut ½ kg beef undercut into cubes, marinate with 3 ground green chilies, juice of 1 lemon, 3 tbsp tamarind paste, 3 tbsp raw papaya paste, 2 tbsp ginger garlic paste, 1 tbsp crushed red pepper, 1 tsp cumin powder, ½ tsp turmeric, 1 tsp chaat masala, 2 tbsp oil and salt to taste.
2. Mix well and keep aside.
3. Then add 2 tbsp corn flour and 2 tbsp chili garlic paste. Keep aside for 10 – 15 minutes.
4. Thread 3 – 4 cubes in each shashlik stick. Cook in grill pan till golden brown.
5. Andhra Mutton Karahi
  Here You Can Easy Learn How To Cock Mutton Andhra Karahi Recipe in Some Simple Steps With Hand Recipe for Free Enjoy it Tasty Recipe.
  Ingredients:
  Mutton 1 kg
  Onion 2
  Black cardamoms 2
  Bay leaves 2
  Curry leaves 4
  Oil 1 cup
  Tomatoes ½ kg
  Whole red chilies 12
  Green chilies 12
  Turmeric 1 tsp
  Cumin seeds 1 tsp
  Desiccated coconut 1 tsp
  Coriander powder 1 tsp
  Black pepper 1 tsp
  Fennel seeds 1 tsp
  Ginger garlic paste 1 tbsp
  Salt to taste
  Directions:
  1.Put mutton, ginger garlic paste, salt and enough water to cook in a pan..
  2.Cook over low flame till tender..
  3.Heat oil in pan, add chopped onion and fry till golden..
  4.Add in curry leaves, black cardamom, coconut, coriander powder, black pepper, cumin seeds,
  turmeric, fennel seeds, bay leaves, salt and whole red chilies..
  5.Now add boiled meat with sliced tomatoes..
  6.Cook well till oil starts to separate..
  7.Add green chilies and simmer for 5 – 10 minutes.
  
  Nihari Recipes
  Here You Can Easy Learn How To Cock Beef Nihari Recipe in Some Simple Steps With Hand Recipe for Free Enjoy it Tasty Recipe.
  Ingredients:
  Beef (Bong meat) 1 kg
  Bone marrow (beef) 1/2 kg
  Finely chopped onion 2
  Ginger garlic paste 1 tbsp
  Red chili powder 1 tbsp
  Turmeric 1 tsp
  Whole spice powder 1 tsp
  Coriander powder 1 tsp
  Salt to taste
  Water 4-5 glass
  Dry ginger/Sonth 5-6 tbsp
  Aniseed 3 tsp
  Cinnamon 8
  Ginger (julienne cut) 1 tbsp
  Curd 1 cup
  Oil 1, 1/2 cup
  Directions:
  1.Heat oil in a pan and fry sliced onion till golden brown.
  2.Add ginger garlic paste, red chili, turmeric, salt, coriander powder, whole spice powder and cook on medium heat.
  3.Add curd and mix the gravy.
  4.Add meat and bone marrow and stir fry, then add water.
  5.Combine aniseeds, black cardamom and dry ginger in a muslin and knot them and place it in the pan.
  6.Cover with the lid and cook on low heat.
  7.When meat is tender, take out the muslin.
  8.Spoon out the oil from the gravy surface and reserve it in a bowl.
  9.In little water mix whole wheat flour (laal aata).
  10.Add it to the gravy and cook for more 5 minutes.
  11.Add 1/2 tsp whole spice powder and ginger and let it simmer.
  12.Pour the reserved oil back in the gravy and turn off the heat.
  13.Add chopped green chili and tasty nihari is ready.
  14Serve hot with naan.
  Chatpati Beef Boti
  Ingredients
  Beef undercut           ½ kg
  Papaya paste            3 tbsp
  Tamarind paste        3 tbsp
  Lemon (juice)            1
  Green chilies ground         3
  Ginger garlic paste 2 tbsp
  Crushed red pepper          1 tbsp
  Cumin powder         1 tsp
  Coriander powder   1 tsp
  Turmeric                    ½ tsp
  Chaat masala            1 tsp
  Oil                                2 tbsp
  Shashlik sticks           as required
  Corn flour                  2 tbsp
  Chili sauce                  2 tbsp
  Salt                               to taste
  Method
  Cut ½ kg beef undercut into cubes, marinate with 3 ground green chilies, juice of 1 lemon, 3 tbsp tamarind paste, 3 tbsp raw papaya paste, 2 tbsp ginger garlic paste, 1 tbsp crushed red pepper, 1 tsp cumin powder, ½ tsp turmeric, 1 tsp chaat masala, 2 tbsp oil and salt to taste.
  Mix well and keep aside.
  Then add 2 tbsp corn flour and 2 tbsp chili garlic paste. Keep aside for 10 – 15 minutes.
  Thread 3 – 4 cubes in each shashlik stick. Cook in grill pan till golden brown.
  Beef Fried Rice
  Ingredients
  Beef-200 gram (under cut)
  Rice-2 cup (boiled)
  Spring Onion-2
  Capsicum-1
  Carrot-1
  Garlic-4 to 5 cloves
  Egg-3
  Wooster Sauce-2 tbsp
  Black Pepper-As required
  White Pepper-As required
  Salt-To taste
  Oil-As required
  Method
  Heat up the oil first and then cook the beef in it.
  When beef gets soft, then beat the eggs in it.
  After that add all the required vegetables in it and cook for 4 to 5 minutes.
  After 5 minutes add rice and all the ingredients with Wooster sauce and again cook it over high flame for 3 to 4 minutes.
  As it is done, serve it on a serving plate.
  Your Beef Fried Rice is now ready.
  Sindhi Biryani
  
  Ingredients
  Chicken   ½ kg
  Rice 300 gm
  Plum   100 gm
  Whole mix spice   as required
  Big green chilies 5 – 6
  Mint leaves ¼ bunch
  Coriander leaves ¼ bunch
  Potatoes   3 – 4
  Yellow color as required
  Tomatoes 4
  Lemon sliced 2
  Onion 2
  Turmeric 1 tbsp
  Chili powder 1 tbsp
  Kewra water 3 tbsp
  Ghee 1 cup
  Ginger garlic paste 2 tbsp
  Yogurt 250 gm
  Nutmeg mace powder ½ tsp
  Salt to taste
  Method
  Peel 3 – 4 potatoes, cut into cubes and boil with a little yellow color and water as required.
  Now remove the slightly boiled potatoes and shallow fry with a little oil. Then remove potatoes and keep aside.
  In a pan heat ½ cup ghee, add 2 chopped onion and fry till golden brown. Then add 2 tbsp ginger garlic paste and ½ kg chicken.
  Fry well on high flame till chicken is a little tender.
  Lower the flame, add 1 tbsp chili powder, 1 tbsp turmeric, salt to taste and whole spices as required. Cook for 2 – 3 minutes.
  Now add 250 gm yogurt and mix well.
  Also add fried potatoes, cover and simmer on low flame for 10 – 15 minutes.
  Now add 4 tomatoes cut into halves, 100 gm plum, ¼ bunch coriander leaves, ¼ bunch mint leaves and 5 – 6 green chilies. Turn the flame off.
  Boil water in a pan, add a little salt and 300 gm rice, boil rice till tender.
  Spread boiled rice on top of chicken mixture.
  Now spread ¼ cup melted ghee on top of rice, dissolve a pinch of yellow color in kewra water, spread on top of rice.
  Sprinkle ½ tsp nutmeg mace powder on top and simmer on low flame for 8 – 10 minutes.
  Dish it out and serve hot
  Beef Nihari
  Ingredients
  750 gm Beef
  2 Onion
  2 tbsp White flour
  1/2 kg Milk
  2 tsp Garlic chopped
  few Green cardamom
  1 Bay leaf
  1 Cinnamon
  2 tsp Garam masala
  1 tsp Aniseeds
  1 tsp Red chili powder
  pinch Nutmeg
  pinch Mace
  1/2 tsp Turmeric powder
  1 tsp Salt
  1/2 tbsp Garlic paste
  1/2 tbsp Ginger paste
  1/4 cup Ghee
  Ingredients for garnishing
  1 Fried onion
  3 Chopped green chilies
  1 bunch Green coriander
  Method
  Heat oil in a large skillet.
  Fry the chopped onion till it turns dark brown. Remove and place the fried onions on an absorbent tissue paper, to drain the oil.Crush with your hands.
  In the same skillet add the beef, garam masala powder, ginger garlic paste, salt, red chili powder, bay leaf, a stick of cinnamon and turmeric powder.
  Fry until the oil forms a separate layer on top.
  Then add   the nutmeg   cardamoms, fennel seeds and water. Cook until the beef tenders.
  Mix the corn flour in milk and pour the mixture in the gravy, stirring continuously.
  Reduce the flame to a simmer and cook for another 10 minutes.Serve in a dish and garnish with chopped coriander, brown onions and chopped ginger, lastly sprinkle the garam masala on top and yourBeef Nihari is ready toserve.
  Fried Chops
  
  Ingredients
  Garlic/Ginger paste-2 tbsp
  Lamb chops-1/2 kg
  Chili powder-1 tbsp
  Yogurt-1/2 cup
  Salt-to taste
  Egg-1
  Garm masala-1 tsp
  Turmeric powder-1/2 tsp
  Bread crumbs-As required
  Oil-for frying
  Pista Peshawari Ice Cream
  
  Ingredients
  Milk 2 liters
  Pistachio (ground) 125 gm
  Pistachio chopped 100 gm
  Sugar 250 gm
  Salt 250 gm
  Fresh cream 1 ½ cup
  Stabilize powder 2 tbsp
  Ice as required
  Green food color few drops
  White butter 150 gm
  Method
  Heat 2 liters milk, ad 250 gm sugar and cook well till sugar is dissolved.
  Now add 2 tbsp stabilize powder, allow cooking till mixture thickens.
  Now add few drops of green food color, few drops of pista essence, 150 gm white butter and 1 ½ cup fresh cream.
  Then remove from fire, mix well and keep aside to cool.
  In ice cream machine fill the sides of container with crushed ice, also add salt with crushed ice every time.
  Add milk mixture to the container, cover with lid, fit in machine and turn the ice cream machine on. Keep the machine turn on for 30 minutes.
  Now remove a little thickened ice cream mixture in an airtight box. Freeze overnight.
  Then remove ice cream in serving bowls, garnish with chopped pistachios and serve chilled.
  Coffee Crunch Ice Cream
  
  Ingredients
  Milk       2 liters
  Sugar     250 gm
  Salt        250 gm
  Fresh cream       1 ½ cup
  Vanilla essence                few drops
  Stabilize powder             2 tbsp
  Ice          as required
  Cocoa powder   1 tbsp
  Coffee powder ½ tbsp
  Ingredients for Crunch
  Sugar     250 gm
  Method
  Heat 2 liters milk, ad 250 gm sugar and cook well till sugar is dissolved.
  Now add 2 tbsp stabilize powder, allow cooking till mixture thickens. Also add 1 tbsp cocoa powder and ½ tbsp coffee powder. Mix well.
  Then remove from fire and keep aside to cool.
  Now add few drops of vanilla essence and 1 ½ cup fresh cream. Mix well and keep aside.
  In ice cream machine fill the sides of container with crushed ice, also add salt with crushed ice every time.
  Add milk mixture to the container, cover with lid, fit in machine and turn the ice cream machine on. Keep the machine turn on for 30 minutes.
  Now remove a little thickened ice cream mixture in an airtight box. Freeze overnight.
  Then remove ice cream in serving bowls, garnish with crunch and serve chilled.
  Method for Crunch
  Heat 250 gm sugar in a pan till melts, remove melted sugar in a greased tray, keep aside till firm.
  Coarsely crush and sprinkle on top of ice cream
  
  Badami Irani Gosht
  
  Ingredients
  Mutton-1/2kg
  Almonds-50gram
  Onion-2
  Tomato-3
  Spring onion-2
  Green chili-4
  coriander-1/2bunch
  Ginger/garlic paste-2tbsp
  Yogurt-250gram
  Fresh cream-3tbsp
  Turmeric powder-1tsp
  Black pepper (ground)-tsp
  Salt-as required
  Oil-1/4cup
  Method
  Take oil and cook onion on it.
  When onion become soft then add ginger, garlic paste.
  Add mutton, cook it until mutton get soft.
  After that put tomato, green chili, coriander, almonds, yogurt, salt, turmeric powder in mutton and cook it for 3 minutes.
  Now ass water n cook it again over slow flame.
  When mutton got soft then cook it over high flame, add black pepper, fresh cream and cook it.
  Bhuna Gosht
  
  Ingredients
  1/2 kg Mutton
  1 piece Cinnamon
  1 Big cardamom
  1 Bay leaves
  2 Small cardamoms
  3 Cloves
  4-5 Green chilies
  1/2 cup Yogurt
  1/2 cup Oil
  1 tsp Red chili powder
  1 tsp Crushed red chilies
  1 tsp Fenugreek
  1 tsp Salt
  1 tbsp Coriander
  1 tbsp Ginger paste
  1/2 tsp Turmeric
  1/4 tsp Black pepper
  2 tsp Garlic paste
  as required Garam masala
  Method
  Wash the mutton.To make the marinate mix together the cloves, big cardamom, small cardamom, bay leaf, black pepper, red chili powder, crushed chili powder, turmeric, garam masala, ginger paste, garlic paste and salt.
  Add the mutton, cover and marinate for 2-3 hours.
  Heat a non stick frying pan and fry the mutton.
  When the water left by the meat dries add oil and and a sufficient amount of water.
  Cook on a low flame. Whip the yogurt and add it to the meat.
  When the oil floats on top add the green chilies and fenugreek. Cover and simmer for 5 minutes.
  Coffee Crunch Ice Cream
  
  Ingredients
  Milk       2 liters
  Sugar     250 gm
  Salt        250 gm
  Fresh cream       1 ½ cup
  Vanilla essence                few drops
  Stabilize powder             2 tbsp
  Ice          as required
  Cocoa powder   1 tbsp
  Coffee powder ½ tbsp
  Ingredients for Crunch
  Sugar     250 gm
  Method
  Heat 2 liters milk, ad 250 gm sugar and cook well till sugar is dissolved.
  Now add 2 tbsp stabilize powder, allow cooking till mixture thickens. Also add 1 tbsp cocoa powder and ½ tbsp coffee powder. Mix well.
  Then remove from fire and keep aside to cool.
  Now add few drops of vanilla essence and 1 ½ cup fresh cream. Mix well and keep aside.
  In ice cream machine fill the sides of container with crushed ice, also add salt with crushed ice every time.
  Add milk mixture to the container, cover with lid, fit in machine and turn the ice cream machine on. Keep the machine turn on for 30 minutes.
  Now remove a little thickened ice cream mixture in an airtight box. Freeze overnight.
  Then remove ice cream in serving bowls, garnish with crunch and serve chilled.
  Method for Crunch
  Heat 250 gm sugar in a pan till melts, remove melted sugar in a greased tray, keep aside till firm.
  Coarsely crush and sprinkle on top of ice cream
  Method
  First of all chop the garlic and put it into a pan containing oil.
  After that add Beef mince in it.
  Then add rosemary, oregano and cook it until minced turns dry.
  After that add Tomato puree, tomato, capsicum, spring onions leaves, parsley with all the masalay, sauces and cook it for 5 minutes.
  Now take the boiled Lazania and set the layers of lazania in oven proof dish and then pour the minced over it.
  Now pour white sauce on the layer of lazania, minced and white sauce, and again put another layers lazania, minced and white sauce.
  In the end spread chattered cheese and put it in the pre heated oven of 180 degree.
  As it is done take it out from the oven and serve it on a big serving plate.
  Your Beef Lazania is now ready.
  Beef Pepper Mushrooms
  
  Ingredients
  Beef meat (under cut)-300 gram
  Button Mushrooms-6
  Wooster sauce-3 tbsp
  Crushed red pepper-1tbsp
  Corn flour-3tbsp
  Onion-half
  Cream-1tbsp
  Green onion-2
  Salt-as required
  Black pepper-as required
  Ginger/garlic Paste-1tbsp
  Method
  Take undercut beef and apply jolian cut in it.
  After that add salt, Black pepper, little bit oil, ginger garlic paste and marinate it for half hour.
  Now take a pen put oil in it and fry beef in it.
  Now take another pan put 2 tbsp oil and half onion in it.
  When onion get light brown in color then add 2 cup of water, Wooster sauce, crushed red pepper, spring onion, salt, black pepper, water and cook it for a while.
  After that cut Button mushroom in slices and add it in the gravy.
  When gravy gets boil then add 3 tbsp flour (bhuna hua maida).
  When gravy get thick then adds 1 tbsp fresh cream in it.
  Garnish it with coriander.
  Galawat ka qeema
  
  Ingredients
  Beaf Minced-half kg
  Raw Papaya-2 tbsp
  Ginger/Garlic paste-2 tsp
  Yogurt-1 cup
  Crushed Red Pepper-2 tbsp
  Gram Flour (baisin)-2 tbsp
  Cumin-2 tbsp (bhuna hoa pisa hoa)
  Oil-half cup
  Coriander Seed Powder-2tbsp
  All Spices (garam masala)-1 tsp
  Salt-1 tsp
  Method
  Take mixing bowl put minced, yogurt, ginger/garlic paste, papaya paste, crushed red pepper, gram flour (baisin), cumin, coriander powder, all spices (garam masala), salt and marinate it leave it for 2 hours.
  Now take a cooking bowl put oil and marinated minced cook it well.
  
  seekh Kebabs
  
  Ingredients
  Mince-1/2 kg
  kidney fat-100 gm
  Ghee-as required
  Onion chopped-1
  Turmeric powder-1 tsp
  Bunch Green Coriander Chopped-1/4
  Green chilies chopped-3
  Ginger chopped-2 tbsp
  Salt-to taste
  Mint Leaves chopped-Some
  Garam Masala-2tsp
  Method
  Process the mince in food processor with onion, ginger, coriander and mint leaves, kidney fat, green chilies and add all spices.
  Process it till all of them are combined in mince which will be finely mixed.
  Now rub a skewer with a little oil.
  Make the shapes of kebabs around skewers and while barbecuing them, keep pouring ghee over them.
  Turn frequently to cook all sides evenly.
  Serve them with kachoomer salad and raita.
  
  Special Allu Gosht
  
  Ingredients
  Beef/mutton-1/2 kg
  Onion-2 medium ( chopped)
  Oil-1/2 cup
  Black Cardamom-6
  Black Pepper-6 clove (long)
  Bay Leave -2 (taiz pata)
  Ginger/Garlic Paste-1 1/2 tbsp
  Tomato-2 (Chopped)
  Ginger-1 inch piece (chopped)
  Coriander-a little bit
  Potato-3 or as required
  Turmeric-1 tsp
  cumin Powder-1 tbsp
  Cumin Powder-1 tbsp
  Coriander Powder-1/2 tbsp
  Red Pepper-2 tbsp
  Salt-to taste
  Water- as required
  All Spices (garam masala)
  
  Method
  First of all take a cooking bowl heat up oil and cook onion in it until it convert light brown in color.
  After that remove onion from the oil and leave it for chill, when it get crispy then mashed it with the help of your hands.
  Now take remaining oil, put cardamom, black pepper,clove, bay leave, meat and cook it well until meat convert brown in color.
  After that add ginger/ garlic paste, tomato,now cook it for a while.
  Now add chopped ginger, coriander, potato, turmeric, cumin, coriander, powder, red pepper, now cook it well.
  Put salt and water as required to get potato soft.
  When potato gets soft than add mashed onion and all spices cook it well.
  Your special allu gosht is ready to eat.
  
  Chinese Beef
  
  Ingredients
  Beef (medium pieces)-300gm
  Onion-1
  Spring Onion-2
  Wooster Sauce-2tbsp
  Oyster Sauce-1tbsp
  Corn Flour-2tbsp
  Black Pepper Powder-1/4tsp
  White Pepper Powder-1/4tsp
  Oil-as required
  Garlic-4cloves
  Method
  Firstly cut the beef into small pieces.
  After that take frying pan and heat up oil in it.
  Now add garlic and beef pieces.
  When beef turns into golden in color, remove it.
  Take another frying pan and cook garlic for a while.
  After that add onion, spring onion, black pepper, white pepper, Wooster sauce, oyster sauce and cook it for another 3 to 4 minutes.
  Now add fried beef in it.
  After that take one cup water which and dissolve the corn flour in it and with that add it in to the beef.
  Cook it for 3 to 4 minutes and your Chinese beef is ready to eat.
  Beef Red Pepper
  
  Ingredients
  Beef (under cut)-300 gram
  Green Onion-2
  Ginger-4 cloves
  Corn flour-as required
  Red Pepper Flask-5 to 6
  Wooster Sauce-2 tbsp
  Black Pepper-as required
  White Pepper-as required
  Salt-to taste
  Oil-as required
  Method
  Finely cut onion,green onion and ginger.
  Take a pan put oil in it and add ginger,red pepper flask, beef cook it until beef gets soft.
  After that add all vegetables, white pepper, black pepper, salt, wooster sauce, corn flour (dissolve corn flour in some quantity of water) now cook it.
  
  Fried Chops
  
  Ingredients
  Garlic/Ginger paste-2 tbsp
  Lamb chops-1/2 kg
  Chili powder-1 tbsp
  Yogurt-1/2 cup
  Salt-to taste
  Egg-1
  Garm masala-1 tsp
  Turmeric powder-1/2 tsp
  Bread crumbs-As required
  Oil-for frying
  
  Method
  Fry garlic and ginger paste in the pan containing oil.
  Add chops in it and cook it till the water of chops gets dried up.
  Now add yogurt, turmeric powder, garam masala, and chili powder, salt and also pour little water.
  Cook it till the chops become tender.
  Beat an egg and apply the egg on chops, then coat them in bread crumbs and then deep fry them.
  Serve them with French fries and sauce of your choice.
  Your Fried Chops are now ready.
  
  Khatta Gosht
  
  Ingredients
  Beef (undercut)-1/2 kg
  Bay Leave-3
  Potato-1/2 kg
  Onion-2 medium
  Ginger paste-1 tsp
  Turmeric-1/2 tsp
  Chilies-2
  Cumin (paste)-2 tbsp
  Coriander seeds (paste)-2 tbsp
  Ground Pepper-1 tsp
  Oil-1/2 cup
  Small Cardamom-6 to 8
  Cinnamon-As required
  Tamarind Paste-3 tbsp
  Method
  First of all take a cooking bowl put oil in it and put cardamom and cinnamon.
  After that add onion and light brown it.
  Now add beef and cook it, after that add some water and leave it for a while until beef gets soft.
  Take frying pan put potato in it and deep fry it.
  When potato turns golden in color then remove it.
  When beef gets soft then add turmeric, curry leave, coriander paste, cumin paste, tamarind syrup and potato.
  Cook it for a while then add chili paste.
  Turai ki bhujya
  Ingredients
  Ridge Gourd (turai)-300 gram
  Onion-1
  Tomato-2
  Coriander-1/2 bunch
  Crushed Red pepper-1 tbsp
  Crushed Cumin-1/2 tbsp
  Crushed Coriander-1/2 tbsp
  Ginger/Garlic Paste-1 tbsp
  Turmeric-1 tsp
  Salt-As required
  Oil-As required
  Method
  Peel the Ridge Gourd and cut it remove seeds from it.
  Take a cooking bowl heat up oil and put ginger/garlic paste in it. Cook it for 6 to 7 minutes.
  After that add Ridge Gourd, tomato, onion, coriander 1/2 bunch and cook it for a while.
  In the end put red pepper, salt, cumin, turmeric, cook it until Ridge Gourd water gets evaporate and Ridge Gourd gets soft.
  Taftan
  Ingredients
  1 cup Hot water
  1/4 cup Milk
  1/2 tsp Salt
  4 cup Plain flour
  2 tbsp Self raising flour
  4 tbsp Sugar
  2 tbsp Yeast
  Method
  In a bowl, mix together 2 tbsp of self raising flour, 2 tbsp of yeast, and 2 tbsp of sugar and 3 tbsp of Luke warm water. Leave aside for 4 -5 minutes.
  In a separate bowl mix the plain flour with 1/4 cup powdered milk, 8 tbsp yeast, and water. Knead for 10 minutes till smooth dough is formed. Brush it with oil, cover and leave aside for 45 minutes.
  Press the dough with your hands and divide into six rolls. Grease a griddle.
  With the help of a rolling pin, roll out the 6 balls of dough. Place each disc onto the griddle, and brush oil on top. Place the taftan in an oven for 30 minutes.
  Then place the griddle on a low flame and cook the taftan until it turns golden brown. Flip over and cook the other side.
  Brush oil and water l on top of each taftan and serve.
  
  Pasta Qoftay
  
  Ingredients
  Minced (finely chopped)-150gm
  Ginger/Garlic paste-2tsp
  Pasta (boiled)-1/2 packet
  Tomato Paste-4tbsp
  Wooster Sauce-2tbsp
  Onion-1
  Parsley-1/2 bunch
  Tomato-2
  Oregano-1/2tsp
  Rosemary-1/2tsp
  Mozzarella Cheese-1 packet
  Salt-as required
  Black Pepper Powder-as required
  White Pepper Powder-as required
  Oil-as required
  
  Method
  Take a bowl and mix the required ingredients of mince, salt, black pepper, white pepper, rosemary, oregano and ginger garlic paste
  Now with this mixture make a ball shape and deep fry it.
  Take frying pan containing oil and fry the ginger garlic paste.
  After that add tomato paste, onion, parsley, tomato and then again cook it for another 2 to 3 minutes.
  Now add meat balls and pasta in it.
  In the end add salt, black pepper, white pepper, oregano, Wooster sauce and cook it for a while.
  After that add mozzarella cheese and serve it.
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