01 Pakistani Special Party Recipes: February 2008

Wednesday, February 6, 2008

Quick & Mazaidar Haleem


Meat 1 Kg
Daal Chana 1/2 Kg
Daal Masoor 1/2 Kg
Daal Moong 1/2 Kg
Daal Maash 1/2 Kg
Rice 1/2 Cup
Jaw 1/2 Cup
Onion thinly sliced 4
Haldi Powder 1 TBsp
Garam Masala Powder 4 TBsp
Soda 1/2 tsp
oil 1-1/2 Cup
Ginger Garlic Paste 3 TBsp
Red Chilli Powder to taste
Chat Masala Powder 4 TBsp

To Garnish:

Ginger slices to taste
Corriander leaves
Mint leaves
Green chillies chopped


Soak Jaw with 1/2 tsp soda for 1-1/2 hour & then boil for atleast half an hour or until tender.

Boil together daal masoor & daal moong.
Meanwhile boil daal chana, daal maash, rice & meat separately one by one.

Fry onion in oil to golden & take out in a plate.
In oil saute ginger garlic paste. Add haldi powder, red chilli powder, garam masala powder. Mix & fry little. Add boiled meat. Saute. Add Jaw & all the boiled grains (daal).
Mix well. Blend it for quick result. Mix salt & chat masala powder. Cook adding some water & mash with a haleem masher. Cook on low heat.

Take out in a bowl.

Serve hot.

Garnish with ginger slices, corriander & mint leaves, fried onion, green chillies & chat masala powder.

Prawn Pakoras


Prawns 1 Kg

For Batter:-

3 TBsp Flour
2 TBsp Corn Flour
1/2 tsp Baking Powder
Salt to taste
1/2 tsp Red Chillies
1/2 tsp Black Pepper
1/4 tsp Chinese Salt
1 Egg


Mix all the ingredients to make bater, adding little water. Make it a thick mixture.
Dip Prawns in this mixture & deep fry them in hot oil to golden.

Serve with Chillie Garlic Sauce or Tomato Ketchup.

Prawn Masala


Jamboo Prawns 1/2 Kg.

Onion thinly chopped 1 Big

Red Chillies 1-1/2 tsp

Turmeric powder 1/2 tsp

Ginger Garlic paste 1 Tbsp

White Zeera(Cumin) Ground 1 tsp

Sabit Dhania Ground 1 tsp
Coconut powder 2 TBsp

Salt to taste

Tomatoes thin cubes 4

Oil 1/2 Cup

Curry Leaves 6-7
Green Chillies chopped 6-7


Take oil in a pan. Put onion in it & fry till soft. Add ginger garlic paste, salt, white zeera, Sabit dhania ground, turmeric powder, red chillies powder, coconut powder. Mix.

Sprinkle curry leaves, green chillies, tomato cubes. Cover lid for 5 minutes on low heat.

Mix prawns & again cover lid & cook for 5 minutes.

Garnish with green coriander leaves.

Delicious Pasanday


Pasanday meat (boneless) 1/2 kg
All spice powder 1 tsp
Ginger garlic paste 2 Tbsp
Papaya ground with skin 2 Tbsp
Green chillies, finely chopped 2
Red chilli powder 1 tsp
haldi powder 1/2 tsp
salt to taste
Black pepper 1/2 tsp
laung 6-8
Small cardimon 4
Zeera powder 1 tsp
Dhania powder 1tsp
Kashkhash 2 Tbsp
roasted Chanay 2 Tbsp
Curd 250 gm
Onion thinly sliced 2
Oil 1/2 Cup
Mint leaves chopped 2Tbsp
Lemon juice 2


Rub papaya paste into pasanday & put it aside for 1-2 hours.

Roast & Grind together Kashkhash, roasted Chanay, Black pepper, laung, Small cardimon, Zeera, Dhania. Mix in curd adding red chillies powder, haldi powder, ginger garlic paste. mix well.

Mix this curd mixture in pasanday & put it aside for marination for 1/2 hour.

Heat oil in a pan. Fry onion to golden & take out one of it in a plate. Spread it to cool down. So that it may become crispy. Crush it.

In the same oil put pasanday mixture. Cook till meat is tender, adding salt, all spice powder.

Mix well. Sprinkle mint leaves, green chillies, lemon juice.

Cook more for 2-3 minutes.

Take out in a serving bowl.

Serve hot with Naan or Chapati.

Degi Qorma


Chicken, mutton or beaf 1/2 kg
Ginger garlic paste 2 TBsp
Oil 1/2 to 1 Cup
Onion thinly sliced 4
Big cardimon (ilaichi) 2
Small cardimon 4+2
Clove (laung) 5
Cinnamon (darchini) 1-2
Taz Patta 2
Black Pepper 1 tsp
Zeera 1 tsp
Black Zeera 1/2 tsp
jaifal 1/4 tsp
javitri 1/4 tsp
Coriander powder (Dhania) 1 tsp
Salt to taste
Red Chillies Powder 1-1/2 tsp
Yogurt 1 Cup
Qorma Essence (dissolved in 1 tsp milk) 2 drops


  • Take oil in a pan. Fry onion to golden brown, sprinkling 1 pinch of salt. Take fried onion in a plate & spread it to cool & crispy.
  • In the same oil fry meat (Chicken, mutton or beaf ) in it very well, until colour changes & smell is gone.
  • Add Ginger garlic paste & fry again well using little water time to time.
  • Add Yogurt & fry until it is fried very well.
  • Add all garam masala, coriander powder, salt & chillies, taz patta. Again fry well.
  • Add ground fried onion. Mix
  • Put water as much as you require for the curry in it.
  • Cover lid & cook until meat is tender.
  • In the end sprinkle ground jaifal, javitri & 2 small ilaichi, Qorma Essence. Put on low heat on dum for 5 minutes.
  • Take out in a bowl. Serve hot with Naan.

Reshmi Malai Boti


Chicken boneless small cubes 1/2 Pao
oil 2TBsp
Ginger Garlic Paste 2 TBsp
Salt to taste
Black Pepper Powder 1/2 tsp
White Pepper Powder 1/2 tsp
Curd 1/2 Cup
Fresh Cream 1/2 Cup

To Garnish:

Ginger slices to taste
Corriander leaves
Green chillies chopped


Saute ginger garlic paste in oil.

Add chicken pieces & fry on low heat until water dries & chicken is tender. Remove from heat.

In a bowl mix curd & cream well.

Mix this curd & cream in chicken & cook little on low heat, adding salt, black pepper & green chillies.

When oil comes up, it is ready.

Take out in a bowl.

Sprinkle coriander leaves & ginger slices.

Serve hot.

Bihari Kabab


Beaf 1/2 Kg (Cut into long pasanday)
Salt 1 tsp
Onion chopped 2
Red Chilli powder 1 tsp
Garam masal powder 1-1/2 TBsp
(Cinamon, black pepper, white zeera, black zeera,big & small cardimon equal ratio, grind it finely)
sarson oil 1/2 cup
Curd 1/2 cup
ginger paste 2 TBsp
Raw Papaya unpealed groound 1 tsp


Wash pasanday & drain well Rub in salt, ginger, onion & curd very well.
Cover the pan & leave.
Add all the above masala in oil. Rub & mix well. Add papaya & red chillies in the end.
Put 6-8 pasanday on each of the skewers, rounding. Barbecue them.

Serve hot with onion salad & Naan.

Chicken Alakeer


Patato boiled 2
Butter 2/3 cup
Bread crumbs as required
Mustard powder 1/2 tsp
Chicken cube 1
Egg 1
Chicken 1 Cup
(Save the chicken bones)


Boil Chicken & shread it well with hands.

Mash the hot potatoes & disolve chicken cube in 1 tsp water & mix with potatoes. Add chicken pieces, mustard powder. Mix it well with hands or fork.

Take the chicken bones without meat or you can use ice cream sticks instead.
Take 1'' sq cold butter & put it on the tip of the bone or stick. Then set & cover with the potato mixture on the bone. Cover the whole bone giving the shape of a chicken leg.

Roll it in maida, then dip in beaten egg, then roll in bread crumbs.

Deep fry them to golden brown.

Serve with thinly cut cabbage & mix it with mayonaise.

Chicken Karahi


Chicken 1 (1-1/2 Kg)
Onion chopped 3
Tomatoes 8
Ginger Garlic paste 1 Table spoon
Salt 1-1/2 teaspoon
Red Chillies 1 teaspoon
Turmeric 1/4 teaspoon
Dhania powder 1/2 teaspoon
Black pepper 1/2 teaspoon
Green Chillies whole 4
Cooking Oil 3 or 4 desert spoon


Heat Oil in pan.Put Onion in it. Fry till it is soft, not brown.Add tomatoes. Mix it. Then cover the lid for five minutes .so tomatoes become soft. Then add Ginger garlic past, salt, red chillies, turmeric powder, Dhania powder. Fry (bhono) for five minutes, make sure it may not become over cooked, put little water,2 Table spoon. Then add chicken. Fry for 5 minutes adding little water. Then with 1/2 cup water, cover the lid for 10 minutes. Add green chillies whole. Put on dum. When it is ready, sprinkle black pepper.

Serve hot with Naan or Chapati.

Shahjahani Biryani


Mutton little boiled 1 Kg
Rice 750 gms
Vinegar 1 tsp
Salt to taste
Red chilli powder 1 tsp
Ginger garlic paste 3 TBsp
Haldi 1 tsp
Onion 2
Taz path 3
Laung 10
Curd 1 cup
zeera powder 2 TBsp
Zafran 1 tsp
Till 2 TBsp
Cashewnuts (Kajoo) 1 cup
Coconut grated 2 TBsp
puff pastry 3


Boil rice with 1 tsp vinegar & little salt.

Blend together curd, cashewnuts, white till & coconut. Mix this mixture in meat for marination.

Blend onion well to form a smooth paste.

Take oil in a pan & add onion paste. Fry till light golden. Add ginger garlic paste, taz path & laung. Fry adding litttle water, red chillies powder, zeera powder, haldi powder, salt. Mix & saute. Put marinated meat. Fry little, then add zafran mixed with milk & little water. Mix & cook till water dries & a thick curry is formed.

For serving:-

In a bowl put rice layer, then cooked meat curry, then again rice, then sprinkle zafran.
Roll puff pastry or spread it with hands to the size of your bowl.
Spread & cover your rice bowl with this puff pastry.
Put it in oven on medium heat.

Serve hot.

Special Lasagne


For Pasta:-

Lasagne Noodles 6 Strips
Water 6 Cups
Salt 1 tsp

1) For Bolognaise Sause:-

Minced Meat 1/2 Kg
Ginger Garlic Paste 1 TBsp
Tomatoes 4
Onion 1-2
Oil 2 TBsp
Salt to taste
Red chilli Powder 1 tsp

2) Tomato Ketchup or ready made Italian Sauce
Cottage Cheese
Mozarella Cheese
Cheddar Cheese

3) Bechamel sauce:-

Oil 2 TBsp
Onion thinly chopped 1 small
Flour 1/4 Cup
Salt 1 tsp
Black Pepper 1/4 tsp
Red Chilli flakes (Kuti) 1 tsp
Cream 1/2 Cup
Oregano 1/2 tsp
Milk 2 Cup


For Bolognaise Sause:-

Fry onion in oil to golden, Saute ginger garlic paste in it. Add tomatoes & cook till soft. saute minced meat in it, adding salt red chillies. Cover & cook until meat is tender & water dtries well.

For Bechamel sauce:-

In a pan put 2 TBsp oil & chopped onion. Fry till onion is soft, not brown. Remove from stove & mix flour in it. Cooking & Mixing it continously on low heat, pour milk gradually. So that lumps may not be formed.Put rest of the things, salt, black pepper, red chilli flakes. Mix well & cook for 2 minutes. Remove from fire. Mix beaten cream. Again cook it a little, not much.

Take 8" X 8" transparent oven proof rectangular dish. Grease it slightly. Pour some Bechamel sauce at the bottom. Put a layer of pasta. Spread some Bolognaise Sause. Sprinkle 1/4 tsp oregano. Sprinkle 2 TBsp tomato ketchup, then 2 TBsp Cottage Cheese, 2 TBsp Mozarella Cheese. Then put rest of pasta. Pour remaining Bechamel Sause. Sprinkle 2 TBsp Mozarella Cheese. Sprinkle some Cheddar Cheese. Dot with tomato Sause.

Bake in preheated oven for 15 minutes. When cheese melts, Lasagne is ready.

Serve hot.

Yogurt Green Chilli (Dahi Wali Hari Mirch)


Big Green Chillies 125 gms
Oil 4 TBsp
Garlic finely chopped 4-6
Zeera 2 TBsp
Salt to taste
Rai 1/4 tsp
Kalonji 1/4 tsp
Methidana 1/4 tsp
Tamerind (Imli) water 1/2 cup
Yogurt 3/4 cup


Put one cut lenghtwise in each of the green chillies.

Heat oil in a pan. Put garlic & zeera. Mix. Add Green chillies & mix well. Add rai, kalonji, methidana & salt. Mix & saute. Don't get it burnt, put little water & cover lid to simmer on low heat. Add imli water & yogurt. Cover lid again, till green chillies become soft.
When soft, open lid & cook to dry yogurt and a little curry is left.
It is ready to serve.

Serve hot or cold, it is delicious in any way.



Brinjal round 1/2 Kg
Oil 1 TBsp
Onion 2
Coconut grated 1 TBsp
Sabit Dhania 1 TBsp
Til 1 TBsp
Poppy seeds (Khashkhash) 1 TBsp
Peanuts 2 TBsp
Coriander leaves ½ bunch
Green chillies 4-6
Ginger Garlic paste 1 tsp
Chilli powder 2 tsp
Haldi powder ½ tsp
Salt 1 tsp
Tamarind (Imli) 3 TBsp

For Baghar:-

Meti seeds 1/4 tsp
Kalonji 1/4 tsp
Taz path 1
Zeera 1/2 tsp
Red chillies whole 5
Curry Patta 6-8


Roast slightly on tawa Coconut grated, Sabit Dhania, Til,Poppy seeds (Khashkhash) & Peanuts & grind in the grinder.

Heat oil, fry onion in it to golden. Take out onion in a plate. Put all the baghar ingredients in the same oil. Roast this mixture & grind it with onion.
Make 4 slits in the brinjals. Fill some of this mixture in them.
Put rest of the mixture on low heat, adding, ginger garlic paste, chilli powder, salt, haldi. Saute. Then add brinjals along with imli juice & put it on low heat till water dries & oil floats on top.

Sprinkle coriander leaves.

Tasty Quiche


Milk 3/4 cup
Flour 2 cups
Egg 3
Cream 1 cup
Butter 4 TBsp
Black pepper 1/2 tsp
Cheese to taste

Minced meat 250 gms.
red chillies 1 tsp
coriander powder 1 tsp
salt to taste
haldi powder 1/4 tsp
coriender leaves 2 TBsp

For pastry:-

In a bowl take flour, 4 TBsp water, butter, salt. Mix & knead well to form a smooth dough.

Sprinkle flour & roll this dough into a round chapati shape & spread it on a flate plate

For Minced Meat:-

Put little water in a pan, put minced meat, 1 tsp red chillies, 1 tsp coriander powder, salt, haldi powder. Cook till water dries & meat is tender. When done, sprinkle little oil on it. Mix & put chopped green coriender leaves in it & mix.

Spread minced meat evenly on the pastry. Press it.

Beat eggs in a bowl. Adding milk, cream. Beat well.

Spread it on the pastry.

Sprinkle black pepper, grated cheese.

Bake for 30 minutes in a preheated oven on medium heat.

Palak Paneer


Spinach (Palak) 1 kg
Green chillies chopped 6-8
Coriander leaves 1/2 bunch
Mint leaves 1/2 bunch
Paneer 1 pack
Ginger garlic paste 1 TBsp
Zeera 1 tsp
Garam masala powder 1/2 tsp
oil 2 TBsp

cream 1/2 cup


Cut paneer into small cubes & deep fry & take out in a plate.
Boil chopped spinach for 5 minutes. Make sure the colour does not change. So boil very little. Then drain & blend it with green chillies, mint leaves & coriander leaves.
In a pan add oil & ginger garlic paste. Saute. Add zeera & fry. Add blended spinach mixture. Mix & saute. Put garam masala powder. Fry until oil comes out. Put cream & mix. Sprinkle some more chopped mint leaves & coriander leaves. Add salt & mix. Add 1 tsp of oil for shine. Mix. Add fried paneer cubes & mix. Add more cream. Mix & take out in a serving plate.

Serve with onion & tomato slices.



Kidney 4
Heart 2
Chops 4
Qasoori methi 1/2 tsp
Ginger garlic paste 2 TBsp
Butter 2 TBsp
Papaya 1 tsp
onion chopped 1
Brain 1
Salt t tsp
Red chilli powder 2 tsp
Garam masala powder 1 tsp
Tomato chopped 250 gms
oil 1/2 cup

To garnish:-

Coriander leaves
Green chillies


First mix papaya & salt in chops & heart. Keep it aside for 2 hours.

Put oil in a pan. Fry chopped onion. Add tomatoes along with little water & ginger garlic paste. Put chops & heart & saute. Cut the heart into pieces with spoon, Add kidney, cut into pieces & do kat kat. Then add brain & fry all together all the above spices until tender.
Sprinkle Coriander leaves, Green chillies, butter & qasoori methi.

Serve hot with Naan

Tomato Ka Kat


Tomatoes 1 Kg
Onion brown & crushed 2
Coconut grated 2 TBsp
White Zeera 1 TBsp
Ginger 1 tsp
Garlic 1 tsp
Rai seeds 1/4 tsp
Methi seeds 1/4 tsp
Taz path 3
Haldi 1/4 tsp
salt 1 tsp
Chilli powder 1 tsp
Eggs boiled 2
Curry patta 6-8
Imli juice 1/4 cup

To garnish:-

Coriander leaves
Green chillies


Cut tomatoes & put in a pan with imli juice, salt, haldi, taz path & 1/2 cup water. Cook on low heat. When slightly cooked cool & blend it well in the blender.
Grind coconut, fried onion, ginger, garlic, zeera, chilli powder, rai, methidana very finely & put it in the tomato mixture along with taz path, curry patta.
Cook again till slightly thick.

Heat oil for baghar & pour all the above & cover lid.
Serve with boiled eggs cut into quarters.
Sprinkle green masala.

Mazaidar Nahari


Meat (Bong) 1 Kg
Onion 1 Cup
Ginger garlic paste 2 TBsp
Oil 1/2 Cup
Saunf ground 2 TBsp
Dhani freshly ground 2TBsp
Red chilli poder 2 TBsp
Haldi 1 tsp
Salt 1 tsp
Water 1 Jug
Aata 1/2 Cup
Garam masal Powder 1 TBsp
To garnish:-

Corriander leaves
Mint leaves
Green chillies
Ginger slices


Heat oil. Fry onion in it to golden brown. Saute ginger garlic paste in it. Add saunf powder, dhania powder, red chilli powder, haldi, salt. Mix. Saute little. Add Bong. Saute & add water.
Cook for 3-4 hours on low heat, until meat is tender very well.

Then before serving, add aata mixed in water. Keep mixing. Sprinkle garam masala powder. Again cover lid & cook for 15 minutes.

Garnish with Coriander leaves, Mint leaves, Green chillies, Ginger slices.

Serve with Naan


1st Part:-

Goat Trotters (Paya) 8
Garlic 1 bunch
Ginger 3 TBsp
Onion 3-4
Haldi 1 TBsp

2nd Part:-

Zeera 1 TBsp
onion thinly sliced 2
Garlic paste 2 tsp
Garlic paste 2 tsp
Red chillies 2 tsp
oil 1/2 cup
haldi 1 tsp
Daal mash boiled & mashed 1/2 cup

For Garnish:-

Coriander leaves
Green chillies
Ginger slices


Cook Trotters with 1st part ingredients for 2-3 hours adding a lot of water till trotters are tender & soft.

Boil daal mash with little ginger garlic paste & mash it.

Heat oil in a big pan. Add onion. Fry till light golden. Add ginger, garlic paste, haldi, red chillies. Fry adding little water.
Add boiled daal mash & boiled trotters, salt.
Cook it again on low heat for 1 hour.
Sprinkle zeera powder.

Garnish with coriander leaves, green chillies & ginger slices.

Serve hot with Naan.

Tuesday, February 5, 2008

Gobhee kay Pakoray


½ kg cauliflower florets
½ tsp turmeric powder
1 tsp salt
4 tbsp cornflour
For marinade
1 tsp ginger/garlic paste
2 tbsp chilli garlic sauce
½ tsp chilli powder
½ tsp salt
½ tsp Chinese salt
1 tsp vinegar
1 tsp Soya sauce

Oil for frying

For batter
5 tbsp cornflour
1 tbsp flour
2 tbsp rice flour, heaped
¼ tsp salt
½ tsp crushed red chillies
Water as per requirement


In a pan boil water with turmeric and salt, add cauliflower florets. After five minutes remove from heat and drain cauliflowers. Pat dry.

In a bowl mix all the marinade ingredients with the cauliflower, keep aside for 20 minutes. Make a batter of medium consistency, drain the marinade and dust florets with dry cornflour. Dip in batter and fry till golden.

Lamb Roast


Lamb of Goat 1
Lemon Juice 2-3
Chat Masala Powder 1-1/2 TBsp.
Garam Masala Powder 1 TBsp
Zeera Powder 1 tsp
Salt to taste
Red Chillies Powder 1 TBsp
Ginger Garlic Paste 3 TBsp
Black Pepper 1-1/2 tsp

Yogurt 1/2 kg


Make cuts on the lamb with a knife.

Mix all the ingredients, except yogurt & put it on Lamb very well. Put it in the refrigerator for over night for marination.

Time to time mix it with a folk (putting folk in it, like cutting, so that the mixture can be absorbed in it.

At cooking time, pour yogurt well on Lamb & put it aside for 1/2 an hour.

For cooking put it in the preheated oven or griller until it is tender & water dries well.

Garnish with coriander leaves & green chillies.

Serve with hot nan, French Fries & onion rings mixed with lemon juice & salt.

Fried Mutton Chops


1 kg mutton chops
6-8 garlic cloves
1/4 tsp cinnamon powder
1/4 tsp chilli powder
1 tsp salt
1 tsp flour
3 eggs
1 cup oil
1 cup bread crumbs


Boil chops in one cup of water with salt, garlic cloves until half done. Dry water, remove from heat and cool.

Mix red chilli powder, cinnamon, cardamom and salt with flour.

Beat flour mixture into eggs.

Dip chops into eggs, coat with breadcrumbs and deep fry in hot oil until golden brown.

Homemade Tikka Boti Special


Beef cut into small cubes 1/2 kg

Onion fried 3
Ginger garlic paste 1-1/2 TBsp
Garam masala Powder 1/2 tsp

Cumin (Zeera) 1-1/2 tsp
Cinnamon stick 1 inch small piece
Black Pepper 1-1/2 tsp
Big Cardamon 2
Cloves 5
Jaifal javitri 1/4 tsp

Raw Papaya paste 1-1/2 TBsp
Curd 1/2 Cup
Salt to taste
Red Chillies powder 1-1/2 tsp


  • Fry onion slices to golden & take it out in a plate to cool & become crispy. Then Crush it with hands.
  • Grind raw papaya into a fine paste.
  • Grind together Cumin, Cinnamon stick, Black Pepper, Big Cardamon, Cloves, Jaifal javitri.
  • Put all the ingredients in beef & mix with hands very well.
  • Cover & put it aside for one to two hours.
  • Slightly fry it in 1 TBsp oil.
  • Then covering put hot charcoal in it, to give it a barbecue smell & taste.

  • Put them in preheated oven for about 50 minutes on medium heat or until tender.
Hot & Spicy & very tasty Tikkas are ready to serve.

Serve hot with tomato Ketchup or tamarind sauce & Onion rings.

Serve at dinner or with tea.

Special Gola Kabab


Minced Meat 1/2 kg

Onion fried 3
Ginger garlic paste 1-1/2 TBsp
Garam masala Powder 1/2 tsp

Cumin (Zeera) 1-1/2 tsp
Cinnamon stick 1 inch small piece
Black Pepper 1-1/2 tsp
Big Cardamon 2
Cloves 5
Jaifal javitri 1/4 tsp

Raw Papaya paste 1-1/2 TBsp
Curd 1/2 Cup
Salt to taste
Red Chillies powder 1-1/2 tsp


  • Fry onion slices to golden & take it out in a plate to cool & become crispy. Then Crush it with hands.
  • Grind raw papaya into a fine paste.
  • Grind together Cumin, Cinnamon stick, Black Pepper, Big Cardamon, Cloves, Jaifal javitri.
  • Put all the ingredients in Minced meat & mix with hands very well.
  • Cover & put it aside for half an hour.
  • Make Oval balls & slightly fry them in very little oil about 1 TBsp.
  • Then covering put hot charcoal in it, to give it a barbecue smell & taste.

  • Put them in preheated oven for 25 minutes on medium heat.

Serve hot with tomato Ketchup or tamarind sauce & Onion rings.

Serve at dinner or with tea.

Delicious Koftay


For Curry:-

Oil 1/2. cup
Red Chillies Powder 1-1/2tsp heaped
Dhania Powder 1tsp
Garam Masala powder 1/2 tsp
Ginger Garlic Paste 2tsp heaped
Onions 2-3 sliced brown and ground
Salt to taste
Water 1/2 cup
Yogurt 1 cup
Turmeric Powder 1/2 tsp


Minced Meat 1/2Kg
Small cardimon (illachi) 2
Cinnamon (darchini) 1inch piece
Salt to taste
Onion 1 big fried & ground
Black Pepper Powder 1/4 tsp
Red Chilly powder 1/2 tsp
Ginger Garlic Paste 2tsp
Khashkhash 3TBsp
Baisan 2-3TBsp
White Zeera Powder 1tsp
Bari illachi ground 1


For Curry:-

Heat oil in a pan.Add little water with all above masala and yogurt. Fry well. Then add brown ground onion, fry & mix well by adding little water in it, then add about 1/2cup of water and cook on medium heat, till the gravy remains slightly thick & oil comes up.

For Kofta:-

Grind all the ingredients except eggs then mix with mince & chop it in the chopper, so that a smooth mixture is formed. Now add 1 beaten egg. Mix well.

Take little portion of the mince, make a ball shape into Kofta, then fry little golden brown in a frying pan.

Put fried Koftas in the curry prepared earlier & cook on low heat. The Koftas will swell up.

Take out in the serving dish. Sprinkle garam masala powder on top.
Serve with chappatis, salads.

Garnish with fresh coriander leaves.

Dum ka Qeema


Minced Meat 500 gms

For Marinade:-

Onion thinly chopped 2
Ginger garlic paste 2 TBsp
Ripe Papaya ground 1/2 Big
Kachri Powder 3 tsp
Salt to taste
Red Chillies powder 1 tsp
Turmeric powder 1/4 tsp
Curd 1 Pao

For Baghar:-

Oil 1/2 Cup
Onion thinly sliced 1

To Garnish:-

Green Chillies chopped 2-3
Coriander leaves 1/2 bunch


  • Mix onion, ginger garlic paste, ripen papaya, kachri powder, salt, red Chillies powder, Turmeric powder in minced meat & put it in the refrigerator for marination for over night.
  • Burn coal on fire very well.
  • In a pan put the marinated meat mixed with curd in sides & put the hot coal in the center. Pour little oil on coal. Smoke starts, cover lid immediately for 5-7 minutes.
  • After that remove coal & cook on low heat until meat is tender. In needed put some water to cook.
  • When minced is tender & water dries, take oil in another pan & fry onion for baghar to golden brown.
  • Pour this baghar on minced meat & mix it. Take out in a dish.
Garnish with coriander leaves & green chillies.

Serve with hot nan, onion rings & lemon.

Saturday, February 2, 2008

Spicy Chicken Wings

  • Ingredients: -

  • Chicken wings 1/2 kg
  • Salt 1 tsp
  • Black pepper 1/2 tsp
  • Red chillie flakes 1/2 tsp
  • Refined flour 1 cup
  • Egg 1
  • Corn Floor 1 TBsp
  • Baking powder 1/2 tsp
  • Ginger & Garlic paste 1-2 TBsp
  • Chili sauce 2 TBsp
  • Lemon Juice 2 TBsp
  • Worcestershire sauce 2 TBsp
  • Honey 2 TBsp
  • Tomato ketchup 1/4 cup
  • Oil as required for shallow frying
     Method: -

  1. Take out 1/2 cup refined flour in a plate, add egg, corn flour, baking powder, black pepper, salt, 1 tbsp oil and 1/4 cup water in a bowl to make a thick paste.
  2. Take Chicken Wings, Sprinkle little salt, lemon juice & red chilie flakes. Mix well & then coat one by one, first in the egg mixture then in refined flour. Keep it aside.
  3. Heat oil in a Pan and shallow fry wings for around 10 minutes untill they become golden.
  4. For Sauce, fry garlic in 1/4 cup oil, untill it becomes golden. Add honey, chili sauce, Worcestershire sauce and tomato ketchup. Cook it till it boils.
  5. Dip chicken wings in honey sauce and Serve hot with French fries.

      Tip. You can also bake it in oven, by frying a little & then bake it.

Piracy is a Big Problem

Many of my Recipes R copied by people, who R displaying my recipes & my pictures without permission & without showing my name, pretending my recipes as their own. This site is using my recipes in almost all its links. Check the links below using my Recipes & many more:-
http://www.pakistanifoodrecipies.com/?page_id=864 (Chicken Drumettes,Chicken Potato Cutlets, Chicken Koftay, Chicken Pizza,Chicken Stick Boti, Chicken Hara Masala, Chicken Ginger, Chicken White Karahi, Tandoori Chicken, Chicken Chargha, Chicken Nuggets, Chicken Pakoray, Chicken Karahi, Chicken Alakeer, and many more on other links)

(Shahjahani Biryani, Hyderabadi Chicken Biryani)
http://www.pakistanifoodrecipies.com/?page_id=922 (Prawn Curry Masala)
(Dahi Wali Hari Mirch)
(Habshi Halwa)
http://www.pakistanifoodrecipies.com/?page_id=1152 (Hot n Spicy Pizza, Chicken Pizza)
http://www.pakistanifoodrecipies.com/?page_id=788 (Chicken Alakeer, Bihari Kabab, Dum k Kabab....)
(All most all recipes in this link r mine from chicken Drumettes, chicken Pizza ....... to )

Another site & many more sites R using my recipes & pictures without my permission, without displaying my name. I tried to comment, but no use.
All recipes titled Paki & Pakistani recipes are mine:-


(I tried to comment, but no use, in response they change some pictures, but not all of them).

It is funny that if I made a typing mistake, that website has copied as it is & not correcting my mistake, pretends the recipe as theirs hahaha.

I tried to contact that site people, but the comments & contact is not working.

My Recipes