Degi Qorma

Ingredients:-

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

Method:-

• 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.

Bihari Kabab

Ingredients:-

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

Method:-

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.

Special Lasagne

Ingredients:-

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

Method:-

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.

Kat-A-Kat

Ingredients:-

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

Method:-

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

Lamb Roast

Ingredients:-

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

Method:-

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.

Special Gola Kabab

Ingredients:-

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

Method:-

• 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.