Thursday, 7 November 2013

Chicken Karahi


1/2 kg Chicken
1 Onion
1 Green cardamom
4 Tomatoes
2 Green chilies
8 Black pepper
2 Black cardamoms
Small piece Ginger
few Coriander leaves
1/2cup Oil
1 tbsp White cumin
1tsp Red chili powder
1tsp Salt
1/2 tsp Garlic paste


Wash chicken pieces and saute in some oil
Also add spices, chopped onion, garlic, tomato, salt and red chili. 
Cover the lid and let it cook on low flame for 20 to 25 minutes. 
Chop ginger and green chilies in julienne shape. 
Garnish your chicken karahi with chopped ginger, green chilies and coriander leaves and serve.
Recommended Main Course Recipes‎

Tuesday, 26 February 2013

Lahori Chargha


 1 kg skinless chicken (cut into pieces)
2 inches piece gingerroot (Adrak)
4 -5 green chilies (Hari Mirch, more or less may be used depending on taste preference)
2 teaspoons thymol seeds (Ajwain)
2 teaspoons cumin seeds (Sufaid Zeera)
2 tablespoons cinnamon (Pisi Dal Cheeni)
1 teaspoon garam masala powder
red chili powder (Pisi Lal Mirch, to taste)
salt (to taste)
2 tablespoons lemon juice
1 tablespoon cooking oil


Grind all of the ingredients and marinate chicken in them. Refrigerate for 2 to 3 hours.

In a pan of water cook marinated chicken until tender and until all of the water dries up.

Then add some oil in it and fry it (you may also deep fry the chicken in oil).

Serve hot with Nan, Raita, and Salad.

Saturday, 23 February 2013

Pakistani Curry Powder


2 teaspoons Cooking salt
3 teaspoons Chilli whole
5 teaspoons Coriander whole
1 teaspoon Cumin whole
1/2 teaspoon Caraway whole
1 teaspoon Haldi
1 teaspoon Ga ram Masala
1 teaspoon Sonth


                     Clean all ingredients  Mix all the ingredient and grind and Store in an air tight container.

Friday, 22 February 2013

Anokhay Kabab



    Minced Beef 2 cups
    salt To taste
    Green chilies (sliced) To taste
    Red chili powder To taste
    Ground peppers To taste
    Cooking oil For frying
    cumin seeds 1 tsp
    Chopped potatoes 1 cup
    flour of pulse (Baisan) 1 Tbsp
    Fresh carder 2 Tbsp
    egg 1
    mint leaves to taste
    Dried carder (Sabut Dhania) 1 Tbsp


 Take minced Beef in a bowl. Add all other ingredients except oil
                                             Make kebabs of reasonable thickness and size. 
                                             Deep fry on medium heat. Serve with chutney.

Tuesday, 19 February 2013

mutton Masala Biryani

                      Mutton Masala Biryani

Boneless chunks of mutton cooked in garam masala, yoghurt, ginger, garlic and chillies with saffron flavored rice on dum.


 1/4 cup oil or ghee
1 tbsp julienne  Ginger
1/2 cup Onions sliced
Coriander leaves   about Coriander leaves chopped
1 & 1/2 tsp Red Chilly powder
 Mint leaves chopped
1/4 tsp Turmeric 
2 Green Chillies chopped
1 tsp Salt to
5 Cloves
1 & 1/2 tsp Ginger / Garlic
1 Cinnamon 2"
6 tbsp Yogurt whipped
12 Peppercorns
1   Tomato chopped
1/4 tsp Yellow food coloring diluted in 1/2 cup water
500 gm mutton undercut cubed
1 tbsp of Water
1/2 kg Rice boiled with saffron

Heat the oil.
Fry the onions till they are translucent.
Add the red chili powder turmeric
salt and ginger / garlic
Stir and fry till the oil separates.
Add the yogurt, tomatoes,mutton and water.
Cook for 15 minutes or until the mutton is tender. Remove the pot from the heat.
Put in the julienne s of ginger  coriander leaves
 mint leaves, green chillies, cloves, cinnamon, peppercorns and yellow food coloring.
Add the rice on top along with the additional oil.
Cover the pot and return to heat.
Simmer over a low heat for 10-15 minutes.

Monday, 5 November 2012

Nargisi Kabab
Nargisi Kabab

 Nargisi kebab is egg covered with minced meat. I would say it is shami kebab with an egg filling. One of the easy recipes this recipe of one of my favorites and a big hit with egg fans.

3 eggs, hard boiled
500 grams mince meat
50 grams Channa Dal
2 tsp green chilli paste
1 tsp ginger-garlic paste
Whole spices, 2 to 3 of each
3 cups water
1 egg, beaten
Oil for deep frying
1. Soak the Channa Dal for an hour.
2. In a vessel, add the mince meat and the Channa Dal. Add enough water to cover the meat.
3. Add in the green chilli paste, ginger-garlic paste, whole spices, and salt. Cook the meat and lentils till the water has dried out.
4. When the water has dried, grind the meat mixture in a grinder till a dough-like consistency is obtained.
5. Slice the eggs half, length-wise. Slightly oil your palms, and flatten a small amount of the meat mixture on it. Cover each half of the eggs with the meat mixture.
6. Dilute the beaten egg with two teaspoons of water. Heat oil in a pan. Dip the kababs in the beaten egg, and fry.
Your nargisi kebabs are ready!