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.

Chinoti kunna gosht

Ingredients:
Mutton 1 kg
Chilie powder 3 tsp
Turmeric powder ¼ tsp
Coriander powder 2 tsp
Salt 2 tsp
Onion 1 large sliced
Ginger garlic paste 1 tbs
Black cumin 1 tsp crushed
Ghee 1 cup
Wheat flour ½ cup
Water ½ cup
Method:
In a handi put ginger garlic mixed with half cup of water, ghee, mutton, chilies powder, salt, coriander powder turmeric sliced onion and cook covered for 30 min then fry well add 3 cups water for meat to get tender when meat tender add flour paste stirring well lastly add crushed black cumin cook for 15 min on low flame till ghee comes on tops. Serve with nan.

Dum kay chops

Ingredients
Mutton chops ½ kg flatten
Salt 1 tsp
Crushed black pepper 1 tsp
Meat tenderizer 1 tsp
Ginger garlic 1 tbsp
Soya sauce 1 tbsp
Lemon juice 2 tbsp
Oil ¼ cup
Fries to serve
Method
Marinate your chops with all above, spread chops in a single layer, cook on very low flame on dum. If required you can add little water. Serve with fries.

Galawati pasanday

Ingredients
Beef pasanday ½ kg
Ginger garlic 1 tbsp heaped
Brown onion crushed 2 tbsp crushed
Allspice 1 tsp leveled
Crushed red pepper 1 tsp
Chili powder 1 tsp
Roasted gram grinded 2 tbsp
White cumin roasted and crushed 2 tsp
Coriander roasted and crushed 1 tbsp
Salt 1 tsp heaped
Yogurt ½ cup
Raw papaya grinded 1 tbsp
Onion rings for garnishing
Oil ½ cup
Coriander and mint leaves for garnishing
Method
In a bowl mix yogurt with all the above ingredients Ginger garlic 1 tbsp heaped, Brown onion, crushed 2 tbsp crushed, Allspice 1 tsp leveled, Crushed red pepper 1 tsp, Chili powder 1 tsp,, Roasted gram grinded 2 tbsp, White cumin roasted and crushed 2 tsp, Coriander roasted and crushed 1 tbsp, Salt 1 tsp heaped, Yogurt ½ cup, Raw papaya grinded 1 tbsp and marinate your pasanda in this mixture for 2 hours. Heat oil add marinated pasandas, cook till done and thick masala left. Serve garnish with onion rings and greens.

Jangli karahi

Ingredients
Mutton chops ½ kg
Batair 4
Chicken ½ kg 8 pieces
Boiled eggs 4
Prawns 250 gm cleaned
Oil ½ cup
Onion chopped 1 ½ cup
Ginger garlic paste 2 tbsp
Chili powder 2 tsp
Salt 1 ½ tsp
Turmeric ½ tsp
Roasted and crushed coriander 1 tbsp
Roasted and crushed cumin 1 tsp
Tomatoes ½ kg sliced
Yogurt ½ cup
Kasori methi 1 tbsp
Allspice 1 tbsp
Ginger sliced 2 tbsp
Coriander leaves chopped 2 tbsp
Green chilies 4 sliced
Method
Par boiled mutton chops and keep aside, heat oil in a wok, fry onion till transparent, add ginger garlic paste with boiled mutton chops, batair and fry spices with sliced tomatoes, cover and cook till chops and batair tender, add chicken with yogurt, cover and cook for 15 minutes, add in prawns, ginger, chopped coriander, green chilies, allspice, kasuri methi, butter, boiled eggs, leave it on dum till oil comes on top. Serve with nan.

Highway karahi

Ingredients
Mutton ½ kg boiled
Ginger garlic 1 tbsp
Crushed red pepper 1 tsp
Chili powder 1 tsp
Tomatoes 4 sliced
Yogurt ½ cup
Crushed black pepper 1 tsp
Crushed coriander 1 tsp
Cream 3 tbsp
Ghee ½ cup
Green chilies 4
Cumin roasted and crushed 1 tsp
Ginger sliced 1 tbsp
Method
Heat ½ cup ghee add sliced tomatoes, ginger garlic paste, cover and leave it to cook for 10 minutes, then add boiled mutton with salt, both the crushed pepper, chili powder, roasted and crushed cumin and coriander, chili powder, fry well, add yogurt, cover and cook for 10 to 15 minutes, lastly add cream, ginger julienne and chopped hara masala.

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.

Seekh Kebab Handi Masala

INGREDIENTS
INGREDIENTS FOR KABAB
Mince ½ kg doubled
Ginger Garlic 1 tbsp
Chili Powder 1 tsp heaped
All Spice 1 tsp heaped
Salt 1 tsp
Crushed Coriander 1 tsp
Roasted Cumin Crushed 1 tsp
Egg 1 beaten
Bread 2 slices soaked in water
INGREDIENTS FOR MASALA
Onion 1 large boiled in ¼ cup water and ½ tsp turmeric
Salt 1 tsp
Chili Powder 1 ½ tsp
Ginger Garlic 1 tbsp
All Spice 1 tsp
Oil ½ cup
Yogurt Whipped ½ cup
Butter 4 ounces
Coconut Milk Powder 2 tbsp
Tomatoes 3 chopped
Green Chilies Chopped 2
Ginger Julian 2 tbsp

METHOD FOR KABABS
Marinate mince with Ginger garlic 1 tbsp, Chili powder 1 tsp heaped, All spice 1 tsp heaped, Salt 1 tsp, Crushed coriander 1 tsp, Roasted cumin crushed 1 tsp, Egg 1 beaten, Bread 2 slices soaked in water make into seekh kababs, pan fry give dum of coal, keep aside, make masala, heat oil and butter in a handi, add boiled and blended mixture, fry for 5 minutes add chopperized tomatoes with salt, chili powder, ginger garlic paste, all spice and yogurt fry well add fried seekh kababs, cook on low flame, lastly add diluted coconut milk powder, green chilies, ginger Julian, leave it on 5 minutes on dum. Serve with roghni nan.

Bheja fry

Ingredients
Beef brain 2
Turmeric ½ tsp
Water 1 cup
Onion 2 chopped
Tomatoes 4 chopped
Yogurt ½ cup
Dry fenugreek leaves 1 tbsp
Salt 1 ½ tsp
Chili powder 2 tsp
Ginger garlic paste 1 tbsp
Crushed cumin 1 tsp
Crushed coriander 1 tsp
Green chilies 4 chopped
Coriander leaves 2 tbsp chopped
All spice ½ tsp heaped
Oil ¾ cup
Method
Boil brain in cup water with turmeric, for 10 minutes, remove brain from water, cool and remove veins, heat oil fry chopped onion till light golden, add ginger garlic paste with tomatoes, salt, chili powder, cumin, coriander and fry well add boiled brain, cover and cook for 10 minutes, open add yogurt, and keep frying brain till properly mashed add chopped coriander leaves, green chilies, all spice and dry fenugreek leaves, cover and leave it on dum for 10 minutes.

Mutton Paye

Ingredients
Mutton paye 6 (roasted)
Brown onion grinded ½ cup
Ginger garlic 2 tbsp
Coriander powder 3 tsp
Chili powder 3 tsp
Allspice 1 tsp
Turmeric ¼ tsp
Salt 2 tsp
Yogurt ½ cup
Mix whole spices 1 tbsp
Oil ½ cup
Green chilies for garnish
Coriander leaves for garnish
Lemon slices for garnish
Ginger slice for garnish
Method
Heat oil add whole spices, ginger garlic paste, chili powder, coriander powder, turmeric, salt, fry well add in yogurt, fried onion and paye, fry well add 6 cups water, cover and cook till soft and tender. Lastly add allspice powder, serve sprinkled with coriander leaves, ginger slice, green chilies and lemon.

Tamatar gosht

Ingredients
Mutton ½ kg
Oil ½ cup
Tomatoes ½ kg (6)
Green chilies 4 chopped
Ginger garlic 2 tbsp heaped
Salt 1 tsp
Chili powder 1 ½ tsp
Turmeric ¼ tsp
White cumin whole 1 tsp whole
Coriander leaves ½ bunch
Allspice ½ tsp
Method
Heat oil add cumin seeds, ginger garlic paste and mutton, fry well add salt, chili powder, turmeric, cumin powder and tomatoes, fry well add 1 cup water, cover and cook till mutton tender and oil comes on top, lastly add coriander leaves, green chilies and allspice.

Kachay gosht ki biryani

Ingredients
Mutton 1 kg
Raw papaya 1 ½ tbsp heaped
Oil ¾ cup
Yogurt 2 cups
Green chilies 10 grinded
Coriander leaves ½ cup grinded
Mint leaves ½ cup grinded
Ginger garlic paste 1 tbsp
Lemon juice 2 tbsp
Salt 2 tsp
Chili powder 2 tsp
Brown onion 4 tbsp
Allspice 1 tsp
Nutmeg grinded ¼ tsp
Mace grinded ¼ tsp
Green cardamom grinded ½ tsp
Sela rice 1 kg soaked for 2 hours boiled with salt and whole spice (boil 1 kani)
Yellow color pinch
Kewra 1 tsp
Chopped hara masala as required
Method
Coarsely chopperize green chilies, coriander and mint, mixed with yogurt, marinate mutton with this mixture and raw papaya and ginger garlic, lemon juice, salt, chili powder, brown onion, allspice, nutmeg, mace, cardamom leave it for 4 hours. Add in a pan, top with chopped hara masala, boil 1 kani rice then Kewra water mixed with yellow color, brown onion, put t cook on a tawa 10 minutes on full flame then on medium flame for 10 minutes then on low flame for 45 minutes, mix well and serve.

Ghutwa Kabab

Ingredients
Mince 250 gm
Bread 1 sliced
Shan Salt 1 tsp
Onion 1 grinded
Onion 1 large chopped
Raw papaya paste 1 ½ tbsp
Ginger garlic paste 1 tbsp
Gram flour roasted 2 tbsp heaped
All spice 1 tsp heaped
Nutmeg ¼ tsp grinded
Mace ¼ tsp grinded
Crushed red pepper 1 tsp heaped
Crushed coriander roasted 1 tbsp
Shan bihari kabab Masala 2 tbsp
Green chilies chopped 4
Coriander leaves chopped 3 tbsp
Onion rings for garnishing
Method
Marinate mince with grinded onion, raw papaya paste, bread slice, ginger garlic paste, roasted gram flour, all spice, grinded mace and nutmeg, crushed red pepper, crushed roasted coriander, mix all well and mix for 1 hour, heat ¼ cup oil in a pan fry chopped onion till light golden, add in the mince and fry for 15 minutes till it becomes brown, serve garnish with chopped greens and onion rings.

Crispy Paratha

Ingredients
Flour 4 cups
Water 1 cup or as required
Salt 1 tsp
Sugar 1 tbsp
Oil 2 tbsp
Ingredients for filling
Melted ghee 4 tbsp
Flour 4 tbsp
Egg white 1
Method
Sieve flour add salt and sugar make a hollow in centre, knead with water, apply oil, cover with a wet napkin, leave it for 30 minutes then make 8 balls from dough, spread 1 ball a little apply prepared filling, re roll and form into a square. Then again into a ball, apply oil on each paera, cover again, leave it for 30 minutes, make thin parathas, make a hole in centre, deep fry paratha in hot ghee.

Lahori harisa

Ingredients
Wheat 250 gm soaked overnight and boiled
Beef boneless ½ kg
Onion 1 large
Chili powder 1 ½ tsp heaped
Salt 1 ½ tsp
Grinded green chili 1 tsp
Ginger garlic 1 tbsp
Turmeric ¾ tsp
Spinach 2 cups finely chopped, boiled and blended
Ingredients for kababs
Beef mince 250 gm
Garlic 1 tsp heaped
Salt 1 tsp
Chili powder 1 tsp
Chat masala 1 tsp
Green chilies finely chopped 2
Allspice ½ tsp
Method for kabab
Put all in a chopper, chopperized well until smooth, make into very tiny long kababs, shallow fry in frying pan keep aside. Soak wheat overnight, boil next morning until tender and blend.
Method for beef
Boil beef with all the given ingredients and 3 cups water, cover and cook until done, shred finely, mix with blended wheat mixture add boiled spinach, mix well add fried kababs to it, lastly give baghar with desi ghee. Serve hot garnished with some more kababs on top.

Khatti methi boti

Ingredients

Mutton/ Beef ½ kg big cubes
Lemon juice 4 tbsp
Salt 1 tsp
Ketchup ½ cup
Sugar 2 tbsp
Ginger garlic 1 tbsp
Chili powder 1 ½ tsp
Allspice ½ tsp
Papaya paste
Tikka Boti Masala 1 tbsp heaped
Method
Marinate boti with all above for 1 hour, put on chicken skewers, BBQ or bake, give dum of coal. Serve with onion rings.

Maharani Raan

Ingredients
Mutton leg 1 ½ kg
Raw papaya 1 tbsp
Yogurt 1 ½ cup
Ginger garlic paste 2 tbsp
Khoya ½ cup
Ginger garlic paste 2 tbsp
Suree Green chili garlic sauce 2 tbsp
Brown onion grinded 4 tbsp
Almonds blanched and grinded 1 tbsp
Salt 1 ½ tsp
Chili powder 1 tsp
Coriander powder 1 ½ tsp
Cumin roasted and crushed 1 tsp
Allspice 1 tsp
Nutmeg ¼ tsp grinded
Mace ¼ tsp grinded
Green cardamom grinded ¼ tsp
Fresh cream ½ cup
Boiled eggs 2 to serve
French fries to serve
Whole almonds blanched and fried 15 for serving
Method
Marinate mutton with raw papaya 1 tbsp, Yogurt 1 ½ cup, Ginger garlic paste 2 tbsp, Khoya ½ cup
Ginger garlic paste 2 tbsp, Suree Green chili garlic sauce 2 tbsp, Brown onion grinded 4 tbsp, Almonds blanched and grinded 1 tbsp, Salt 1 ½ tsp, Chili powder 1 tsp, Coriander powder 1 ½ tsp, Cumin roasted and crushed 1 tsp, Allspice 1 tsp, Nutmeg ¼ tsp grinded, Mace ¼ tsp grinded, Green cardamom grinded ¼ tsp and marinate for 2-4 hours. Heat ½ cup oil add marinated mutton leg, fry well on both sides, add the marination cover and cook on low flame for 35 to 40 minutes. Serve garnish with boiled eggs, fries, fried almonds and drizzle of cream. Serve with sheermal.

Bihari Pasanday

Ingredients for Bihari pasanda
Pasanday 750 gm flatten
Raw papaya 2 tbsp
Prepared pasanday masala 2 tbsp heaped
Brown onion grinded 2 tbsp
Yogurt 1 cup
Salt 1 tsp
Ginger garlic 1 tbsp
Oil ½ cup
Coriander leaves and green chilies for garnishing
Onion rings for garnishing
Method
Marinate pasanday with all above for 2 hour. Heat oil add marinated pasanda in a single layer, cover and cook on low flame for 30 minutes, serve garnish with onion rings, coriander leaves and green chilies.

Pasanday Masala

Ingredients
Deghi laal mirchie 2 tbsp
Chili powder 2 tbsp
Salt 1 tbsp
Roasted gram flour ½ cup
Green cardamom 10
Cloves 1 tbsp
Mace 1 tbsp
Cinnamon 8 sticks
White cumin seeds 2 tbsp
Black pepper 1 tbsp
Poppy seeds 1 tbsp
Method
Grind altogether very finely, label and preserve in an air tight container.

Qorma Masala

Ingredients
Coriander seeds 4 tbsp
Salt 1 tbsp
Deghi laal mirch 3 tbsp
Normal laal mirch 2 tbsp
Fennel seeds 1 tbsp leveled
White cumin seeds 1 tbsp heaped
Whole black pepper 1 tbsp
Mace 7 to 8 blades
Cinnamon 5 sticks
Black cardamom 6
Green cardamom 16
Cloves 15
Nutmeg 1
Bay leaves 2 whole
Whole black pepper corn 15 (leave it whole)
Green cardamom leaves 15 (leave it whole)
Cloves 15 (leave it whole)

Method
Grind altogether finely. Mix in whole spices with bay leaf, Preserve in airtight bottle, korma masala is ready.