Palak Gosht Dhaba Style

Ingredients
Mutton ½ kg boiled
Spinach 1 kg
Choti methi 4 bunches
Soya 1 bunch
Onion 1 chopped
Tomatoes 2 sliced
Cream ½ cup
Chili powder 2 tsp heaped
Allspice 1 tsp
Salt 1 tsp
Ginger garlic 2 tbsp
Turmeric ½ tsp
Coriander powder 1 tsp
Cumin roasted and crushed 1 tsp
Coriander leaves 2 tbsp
Green chilies 4
Ghee ½ cup
Method

Boil mutton till ½ done in 2 cups water and keep aside. Blanch spinach, soya, methi and 4 green chilies till soft, blend and keep aside. In a handi add ½ cup ghee, add chopped onion, chopped tomatoes with ginger garlic paste, salt, chili powder, coriander powder and cumin, fry well add blended spinach mixture, keep frying well till oil comes on top, lastly add cream, chopped coriander and green chilies, fry and remove.

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Meat Puffs

Ingredients:
For Better:
Eggs 3
Flour 3 tbsps
Corn flour 3 tbsps
Baking Powder ½ tsp
Black pepper ½ tsp
Salt ½ tsp
For Marinating:
Beef Mince ½ kg
Chinese Chili sauce 2 tbsps
Garlic powder 1 tsp
Mustard 1 tsp
Salt 2 tsps
Green Chili (finally chopped) 5
Coriander half bunch
Green onion (finally chopped) half bunch
Red Chili (crushed) 1 tsp
Method:
Marinade to mince with chili sauce, garlic powder, mustard Powder, salt, green chili, coriander, red chili and ready better and keep aside for 2 hours. Then make balls of this mixture.
Now In a karahi heat oil and fry these balls and serve.

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Roz mara k koftay ka salan

Ingredients

Mince ½ kg

Onion 1 large

Ginger garlic 1 tbsp

Chili powder 1 tsp

Allspice 1 tsp

Coriander powder 1 tsp

Roasted gram 2 tbsp

Almonds 8 to 10 grinded

Poppy seeds 1 tbsp

Method for kofta

Put altogether in the chopper and grind finely, make into balls adding little water. Keep aside.

Ingredients for salan

Oil ½ cup

Onion 1 large blended

Ginger garlic 1 tbsp

Salt 1 tsp

Chili powder 1 ½ tsp

Turmeric ½ tsp

Coriander powder 2 tsp

Allspice ½ tsp

Yogurt ¾ cup

Method

Heat oil add blended onion and ginger garlic paste, fry well for 5 minutes, add all the dry masala with yogurt. Fry well add koftas and cook till firm. Add 1 cup water for gravy and let it cook for 10 minutes. Serve garnish with chopped coriander.

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Amrat sari Fried Fish

Ingredients:
Boneless fish fillet 500 gm cut into fingers Salt 1 tsp Lemon juice 1 tbsp Crushed red pepper 1 tsp Turmeric ¼ tsp Ingredients for batter Flour 3 tbsp Corn flour 4 tbsp Rice flour 2 tbsp Gram flour 2 tbsp Egg 1 Ginger garlic paste 1 tsp Salt ½ tsp Chili powder 1 tsp Yellow color pinch Water to make batter Chat masala ½ tsp.

Method:
Marinate fish with salt, turmeric, crushed red pepper, lemon juice and gram flour for 30 minutes wash well to remove all smell, mix together all the ingredients for batter in a bowl and make it into a pouring consistency batter add fish in it, deep fry to a golden color on low heat till golden and crisp. Sprinkle chat masala, serve hot with chatni.

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Chicken makhani boti

Ingredients

Chicken 1 kg 16 pieces

Salt 1 ½ tsp

Whole coriander seeds roasted and crushed 1 tsp

Cumin seeds roasted and crushed 1 tbsp

Ginger garlic 2 tbsp

Allspice 1 tsp

Chili powder 1 tsp

Turmeric ½ tsp

Crushed red pepper 1 tsp

Lemon juice 3 tbsp

Yogurt ½ cup

Oil ¼ cup

Butter 4 ounces

Ginger julienne 2 tbsp

Green chilies 6 cut in strips

Method

Marinate chicken with all above for 3 hours. Heat oil in a wok, add marinated chicken, cook on low flame till done. Then add to it butter, ginger julienne, green chilies sliced, cook till chicken tender and dry.

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Anday Ki Roti (Chappati Filled With Mince & Eggs) Recipe

Recipe Ingredients
Mince 250 gm
Chili powder 1 tbsp
Ginger garlic paste 1 tbsp
Onion chopped 1
Green chilies chopped 4
Eggs 3
All spice 1 tsp
Salt 1/2 tsp
Chat masala 1 tsp
Tomato cubes (finely copped) 2
Spring onions (finely chopped) 1/2 cup
Coriander leaves (chopped) 2 tbsp
For Roti:
Flour 8 ounce
Wheat flour 2 ounce
Salt 1/2 tsp
Recipe Method
Cook mince with red chili powder, ginger garlic paste, onions, green chilies, salt and water.
Cook till mince is tender and place aside.
Mix flour, wheat flour and salt with water. Leave this dough for 5 minutes.
Make small balls of this dough and roll each ball to almost 6 inches.
Place square Samosa Patti over it and place some mice mixture over it.
Place tomatoes, spring onion, all spice powder and chat masala.
Pour whipped egg half over it and cover with other rolled dough.
Cut square with the help of pastry wheel and shallow fry till its golden brown.

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Tawa Makhni Keema Recipe

Recipe Ingredients

Mince (coarsely chopped) ½ kg
Onion 250 gm
Yogurt 250 gm
Coriander leaves 1 bunch
Green chilies 12
Oil ½ cup
Cumin seeds 1 tsp
Salt 1 tsp
Crushed black pepper 1 tsp
All spice powder 1 tsp
Ginger garlic paste 1 tbsp
Coriander seeds 1 tbsp
Crushed red pepper 2 tsp
Ginger chopped 2 tbsp
Butter 50 gm
Papaya paste 1 tbsp

Recipe Method

Marinate ½ kg mince with 1 tbsp raw papaya paste, 250 gm yogurt, 1 tbsp ginger garlic paste and 1 tsp salt. Keep aside for 30 minutes.
Now cook marinated beef mince with ½ cup oil on a hot griddle over high flame.
Then add crushed mixture of 1 tsp cumin seeds, 1 tsp coriander seeds and 12 green chilies.
Now add 250 gm finely chopped onion, 1 tsp allspice powder, 2 tsp crushed red pepper, 1 tsp crushed black pepper, 1 bunch of coriander leaves and 50 gm butter.
Simmer for 10 minutes till mince is tender. Remove in a dish, garnish with 2 tbsp ginger juliennes and serve with paratha.

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BADSHAHI GOSHT

INGREDIENTS:
Mutton ½ kg Yogurt 1 cup heaped Ginger Garlic 1 tsp Tomato Paste 1 tsp Salt 1 tsp leveled Chili Powder 1 tsp heaped Turmeric ¼ tsp Dry Whole Milk ½ cup Coriander Leaves 2 tbsp chopped Green Cardamom Powder ½ tsp Nutmeg ¼ tsp Mace ¼ tsp grinded Cream 4 tbsp Oil ½ cup Onion 1 cup chopped.
METHOD:
Marinate mutton with yogurt, ginger garlic, tomato paste, salt, chili powder and turmeric for 2 hours, heat oil ½ cup add 1 cup chopped onion fry till light golden, add marinated mutton, fry well add 1 cup water, cover and cook till mutton nearly done, add dry whole milk, grinded cardamom, mace and nutmeg powder, cream, chopped coriander leaves, leave it on simmer for 10 minutes, serve with sheermal.

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Piyazi Magaz

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Masala TV recipe of Piyazi Magaz by Shireen Anwar from Masala Mornings. This mouth-watering "Ramadan Recipes" recipe for Piyazi Magaz can be prepared in 30 minutes and serves 2-4 people.

Recipe Ingredients:

Mutton brain 2 Onion thinly sliced 2 cups Tomatoes 3 chopped Ginger garlic 1 tsp Chili powder 1 tsp Salt 1 tsp Allspice ½ tsp Green chilies chopped 3 Coriander leaves chopped 2 tbsp Turmeric ¼ tsp Oil ½ cup Recipe.

Method:

Heat oil add sliced onions, fry till transparent, add in chopped tomatoes with ginger garlic paste, salt, chili powder, turmeric, fry well add brain, cook covered for 10 minutes, lastly add chopped green chilies, coriander leaves and allspice.

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Massaman Lamb Cutlets With Crunchy Coconut Potatoes Recipe

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Recipe Ingredients

1/4 cup (75g) Massaman curry paste
1/2 cup (125ml) coconut cream
1/3 cup (30g) desiccated coconut, toasted
2/3 cup (100g) finely ground roasted peanuts
12 French-trimmed lamb cutlets
1/2 tsp ground coriander
1/2 tsp ground cumin
1/3 cup (80ml) sunflower oil
1kg potatoes, cut into 2cm pieces, blanched
Coriander leaves, lime wedges and natural yoghurt, to serve

Recipe Method

Preheat the oven to 200°C and line a baking tray with foil
Combine curry paste, coconut cream, 2 tbs desiccated coconut and half the peanuts in a bowl. Coat the cutlets in the mixture and marinate for 15 minutes.
Meanwhile, place the spices and 1/4 cup (60ml) oil in a saucepan over medium heat for 3 minutes or until the oil is hot and fragrant. Scatter the potato on the tray, then pour over the oil and season. Roast for 20-25 minutes until golden and crisp. Toss potato with the remaining 2 tbs coconut and 1/3 cup (50g) peanuts.
While the potatoes are roasting, heat the remaining 1 tbs oil in a large fry pan. Season lamb, then in batches, cook for 2-3 minutes each side for medium-rare. Rest for 5 minutes. Serve with potatoes, coriander leaves, lime and yoghurt.

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Cold Buttermilk Fried Chicken Drumsticks Recipe

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Recipe Ingredients

3 lb (1.4 kg) chicken drumsticks
1 onion, chopped
12 sprigs fresh thyme
2 cups (500 mL) buttermilk
1-1/2 cups (375 mL) all-purpose flour
2 tbsp (30 mL) finely chopped fresh thyme
2 tsp (10 mL) salt
1 tsp (5 mL) cayenne pepper
1 tsp (5 mL) coarsely ground black pepper
Canola oil or vegetable oil, for deep frying

Recipe Method

Place chicken in large bowl; add onion, thyme sprigs and buttermilk, turning chicken to coat. Cover and marinate in refrigerator for 2 hours. (Make-ahead: Refrigerate for up to 24 hours.)
In separate bowl, whisk together flour, thyme, salt, cayenne and black pepper. Discarding marinade, press chicken into flour mixture, turning to coat. Keeping pieces separate, refrigerate on waxed paper–lined baking sheet until coating is set, at least 15 minutes or for up to 1 hour.
Pour oil into deep-fryer or large wide heavy-bottomed pot to depth of at least 2-1/2 inches (6 cm), but no more than halfway up side of pot. Heat over medium heat until deep-fryer thermometer registers 375°F (190°C).
Deep-fry drumsticks, in batches, until crisp, floating and juices run clear when chicken is pierced, 10 to 12 minutes. Transfer to paper towel–lined platter. Let cool. (Make-ahead: Refrigerate for up to 24 hours.)

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Kakori Kebab Recipe

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Recipe Ingredients

Lamb mince 2 cups
Ginger paste 1 tablespoon
Garlic paste 1 tablespoon
Cashew nut paste 3 tablespoons
Poppy seeds (khuskhus),paste 1 tablespoon
Salt to taste
Garam masala powder 1 tablespoon
Yellow chillies,powder 1 tablespoon
Ghee 1 1/2 tablespoons
Butter,melted for basting

Recipe Method

Mix lamb mince, ginger paste, garlic paste, cashew nut paste, poppy seeds paste, salt, garam masala powder, yellow chilli powder and ghee. Divide mince mixture into sixteen equal portions.

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Cowboy Lasagna Recipe

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Recipe Ingredients

1 lb of ground beef
Minced onions - 4 tbsp
Worcestershire sauce - generous sprinkling
Parsley - roughly 3 tbsp, divided
One can of tomato soup - 10 3/4 ozs
One can of corn - 15.25 ozs
Dried ground mustard - 3 tbsp
One package of tater tots - 32 ozs
Salt and Pepper to taste
Mozzarella cheese - roughly 4 cups

Recipe Method

Brown ground beef with spices - drain. Add can of soup and can of corn, simmer for about 10 minutes.
In a greased 9x13 baking dish, arrange tator tots in single layer. Cover with 2 cups of cheese. Pour ground beef mixture over top and cover with remaining cheese and 1 tbsp of parsley.
Place in a 350F oven for 30 minutes. Let stand for 5 minutes before serving.

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Afghan Chops Recipe

Recipe Ingredients
2 lbs lamb (rib) chops
2 medium onions, chopped
1 cup yogurt
4 tomatoes, chopped
1 T. garlic, julienne
1 T. ginger, juilenne
8 small green chilly, chopped
1 t. black pepper, crushed
1/2 cup cooking oil
salt to taste
For garnish
1 cup chopped coriander leaves
1 slice lemon
Recipe Method
MARINATE
Marinate lamb chops in yogurt for 1-2 hours
cOOK IN WOK
Heat oil in wok, add onion; cook 5 minutes.
Add lamb chops and yogurt mixture. Saute a few minutes until sauce is light brown
Add one-by-one, stirring and cooking each a little: garlic; half of the ginger; black pepper; salt ; tomato
Continue cooking until lamb chops absorb all of spices (no watery liquid remains) and lamb chops cooked to desired doneness (depends on thickness of chops and personal tastes; the less cooking, the more tender).
Add green chillies for 3-4 minutes
Add coriander, rest of ginger and lemon slice. Serve

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Chota Channa Paya

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Masala TV recipe of Chota Channa Paya by Gulzar Hussain from Live At 9. This mouth-watering "Main Course" recipe for Chota Channa Paya can be prepared in minutes and serves people.
Recipe Ingredients
Mutton trotters 12
Boiled White chick peas 500 gm
Yogurt ½ kg
Ginger garlic paste 3 tbsp
Paya masala 4 tbsp
Onion 2
Nigella seed 1 pinch
Oil 1 cup
Salt as required
Whole green chilies for garnish
Green coriander for garnish
Lemon for garnish
Whole ginger for garnish
All spice powder for garnish
Recipe Method
In a pan add 12 mutton trotters with 2 tbsp ginger garlic paste and 2 onions to boil for 4 to 5 hours till tender. When it tender, strain it and separate the stock with the trotters. In another pan add 1 cup with 1 tbsp ginger garlic paste, ½ kg yogurt and 4 tbsp paya masala to cook. When gravy prepares, add 500 gm boiled chick peas to mix and cook on low flame. For bhaggar, in oil add 1 pinch for nigella seed to crackle and pour on top of gravy and dish it out. Serve with chopped green chilies, ginger, green coriander, all spice and lemon.

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KURKURI KALEJI

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INGREDIENTS:

Chicken Liver ½ kg

Rice Flour ½ cup

Corn Flour 2 tbsp

Crushed Red Chilies 2 tsp

Cumin 2 tsp

Crushed Garlic 1 tbsp

Salt 1 tsp

Crushed Carom Seeds 1 tsp

Oil for frying as required

METHOD:

First make small pieces of ½ kg chicken liver. Now add 2 tsp crushed red chilies, 2 tsp cumin, 1 tbsp crushed garlic, 1 tsp salt and 1 tsp crushed carom seeds and keep it for 30 minutes.

Now sprinkle 2 tbsp corn flour and ½ cup rice flour and mix it and put the heated oil with the help of the spoon and fry it.

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Fried Dhaga Kabab Recipe

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Recipe Ingredients

Beef mince½ kg
Green coriander chopped1 bunch
Fried onion1
Egg1
Cloves2
Lemon2
Bread slices2
Green chilies4
Small cardamom4
Black pepper4
White cumin1 tsp
Poppy seed1 tbsp
Red chili powder1 tbsp
All spice powder½ tsp
Roasted chickpeas2 tbsp
Raw papaya 2 tbsp
Oil as required
Salt to taste

Recipe Method

In a grinder add 2 tbsp roasted chickpeas, 1 tbsp poppy seed, 1 tsp white cumin, 4 small cardamom, 4 black pepper and 2 cloves to grind. Then add grinded masala in beef mince with 2 bread slices to blend in chopper. Then add 1 fried onion and 4 green chilies to mix and add 2 tbsp raw papaya to knead and leave it for 10 minutes. Now make small round kabab and shallow fry them. Now place it in a big frying pan and add 2 lemon juice, ½ tsp all spice powder and 1 bunch green coriander to simmer for 5 minutes and serve.

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Achari hara Keema

Ingredients

Mince ½ kg

Onion finely chopped 1 cup

Tomato blended 2

Roasted cumin crushed 1 tsp

Roasted coriander crushed 1 tsp

All spice powder 1 tsp

Turmeric ¼ tsp

Salt 1 ½ tsp

Oil ½ cup

Ingredients for hara masala

Green chilies 10

Coriander 4 tbsp

Ginger 2 inch piece

Garlic 6 cloves

Yogurt 2 tbsp

Mango Pickle 2 tbsp

Method

Marinate ½ kg mince with grinded hara masala for 30 minutes. Heat ½ cup oil fry 1 cup chopped onion till transparent, add marinated mince with 1 ½ tsp salt, ¼ tsp turmeric and 2 blended tomatoes, cover and cook for 10 minutes then add 1 tsp cumin crushed, 1 tsp coriander crushed, 1 tsp all spice powder, 2 tbsp yogurt and fry well when done add 2 tbsp mango pickle mix well, serve garnish with 1 tsp coriander and 10 green chilies.

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Wegmans Braised Meat Sauce Recipe Video

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Brown Meat Recipe

Sponsored By www.Apnafoodtv.com

Recipe Ingredients

Meat 2 kg (lean boneless)
Coconut 1 cup (grated)
Onion 1/2 cup (finely chopped)
Ginger 1 1/2 tbsp (paste)
Garlic 1 tbsp (paste)
Cinnamon 3/4 tsp (ground)
Green chili 1/2 tsp (ground)
Coriander leaves 1/4 cup (finely chopped)
Cooking oil 1 cup
Salt to taste

Recipe Method

Cut the meat into 5 cm (2”) cubes.

Grind the coconut to make paste.

Combine all ingredients except the oil.

Mix well and marinate for one hour.

Heat the oil in a saucepan, add the meat, stir, cover and bring to a boil.

Simmer over a low heat until meat is tender.

If meat is not tender add water as necessary and cook further as required.

Keep over a very low heat for about an hour or till oil separates.

Serve hot with luchi, parata or pullao.

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