recipes in english

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

1. Heat oil in a large skillet.
2. 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.
3. 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.
4. Fry until the oil forms a separate layer on top.
5. Then add   the nutmeg   cardamoms, fennel seeds and water. Cook until the beef tenders.
6. Mix the corn flour in milk and pour the mixture in the gravy, stirring continuously.
7. 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.
8. 
   

9. 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

      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. 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

             1. Peel 3 – 4 potatoes, cut into cubes and boil with a little yellow color and water as required.
             2. Now remove the slightly boiled potatoes and shallow fry with a little oil. Then remove potatoes and keep aside.
             3. 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.
             4. Fry well on high flame till chicken is a little tender.
             5. Lower the flame, add 1 tbsp chili powder, 1 tbsp turmeric, salt to taste and whole spices as required. Cook for 2 – 3 minutes.
             6. Now add 250 gm yogurt and mix well.
             7. Also add fried potatoes, cover and simmer on low flame for 10 – 15 minutes.
             8. 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.
             9. Boil water in a pan, add a little salt and 300 gm rice, boil rice till tender.
             10. Spread boiled rice on top of chicken mixture.
             11. Now spread ¼ cup melted ghee on top of rice, dissolve a pinch of yellow color in kewra water, spread on top of rice.
             12. Sprinkle ½ tsp nutmeg mace powder on top and simmer on low flame for 8 – 10 minutes.
             13. Dish it out and serve hot

             14. 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

                 1. Heat oil in a large skillet.
                 2. 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.
                 3. 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.
                 4. Fry until the oil forms a separate layer on top.
                 5. Then add   the nutmeg   cardamoms, fennel seeds and water. Cook until the beef tenders.
                 6. Mix the corn flour in milk and pour the mixture in the gravy, stirring continuously.
                 7. 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.

                 8. 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

                      1. Heat 2 liters milk, ad 250 gm sugar and cook well till sugar is dissolved.
                      2. Now add 2 tbsp stabilize powder, allow cooking till mixture thickens.
                      3. Now add few drops of green food color, few drops of pista essence, 150 gm white butter and 1 ½ cup fresh cream.
                      4. Then remove from fire, mix well and keep aside to cool.
                      5. In ice cream machine fill the sides of container with crushed ice, also add salt with crushed ice every time.
                      6. 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.
                      7. Now remove a little thickened ice cream mixture in an airtight box. Freeze overnight.
                      8. Then remove ice cream in serving bowls, garnish with chopped pistachios and serve chilled.

                      • http://www.chefzakir.pk/

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