Roast Beef with Potatoes

Roast Beef with Potatoes

Ingredients:

  1. Boneless beef (cut in cubes) 1 kg.
  2. Ginger garlic paste 2 tbsp.
  3. Salt 1 1/2 tsp.
  4. Red chilli crushed 1 tbsp.
  5. Onion (sliced) 1
  6. Green chillies (chopped) 3-4
  7. Fresh coriander (chopped) half bunch
  8. Oil 4 tbsp.

Method:

  • In a pot put beef  add red chilli powder, salt, ginger garlic paste and enough water to tenderize the beef by cooking it for 1-1/2 -2 hrs.
  • Add potatoes.
  • Cook till the potatoes are softened and water dries up.
  • Fry onions in the other pan till golden brown.
  • Add chopped green chillies, fresh coriander and browned onions to the meat.
  • Add the oil
  • Mix and cook on low flame for 4-5 minutes.
  • Take out in a dish and serve with hot naan.

Mutton Karahi Masala

Mutton Karahi Masala

Ingredients:

  1. Mutton 1/2 kg.
  2. Ginger garlic paste 1 1/ 2 tbsp.
  3. Red chilli powder 1 tsp.
  4. Turmeric powder 1/4 tsp.
  5. Corriander powder 1 tsp.
  6. Salt according to taste
  7. All spice powder 1/4 tsp.
  8. Cumin seeds 1/2 tsp.
  9. Tomaotes 4
  10. Onions 1
  11. Green chillies 4-6
  12. Oil 4 tbsp.
  13. Ginger and fresh corriander for garnishing

Method:

  • Heat oil in a pan.
  • Add mutton with ginger garlic paste.
  • Fry for a few minutes.
  • Add red chilli powder,coriander powder, salt and turmeric.
  • Mix, cover and cook on low heat for 5-10 minutes.
  • Add sliced tomatoes and onions.
  • Cover and cook for another 45 minutes or till mutton is tender.
  • Put all spice powder and green chillies.
  • Cook for 5 minutes.
  • Take out in a dish.
  • Garnish with fresh coriander and ginger.
  • Serve hot with naan.

Karelay Keema (Mince Beef with Bitter Gourd)

Ingredients:

  1. Mince beef or mutton 1/2 kg.
  2. Bitter gourd 1/2 kg.
  3. Onions (sliced) 4
  4. Tomatoes (chopped) 4-5
  5. Ginger garlic paste 2 tbsp.
  6. Green chilli paste 1 tbsp.
  7. Salt 1 1/2 tsp.
  8. Red chilli powder 1 1/2 tsp.
  9. Coriander powder 1 1/2 tsp.
  10. Turmeric powder 1/4 tsp.
  11. Whole black pepper  5
  12. Cloves 4
  13. Black cardamom 1
  14. Cinnamon 1 inch piece
  15. Cumin seeds 1 tsp.
  16. Oil 4 tbsp.
  17. Fresh coriander for garnishing

Method:

  • Scrape the surface of the bitter gourd to make them smooth.
  • Deseed them.
  • Chop bitter gourd in the required shape (either chopped into bits or circles).
  • Soak the pieces in salted water for about 1 or 2 hrs.
  • Drain off the water and wash them with fresh water.
  • Heat oil in a pan.
  • Add onions and fry till golden brown.
  • Put ginger garlic paste, cloves, cinnamon, black cardamon and whole black pepper.
  • Fry for few seconds.
  • Add mince beef.
  • Stir and cook for 2-3 minutes.
  • Add red chilli powder, coriander powder, turmeric powder, green chilli paste, salt and cumin seeds.
  • Cook for another 4-5 minutes or till the water dries up.
  • Add tomatoes.
  • Cover and cook till the tomatoes are soft and oil separates.
  • Now add Karelay (Bitter Gourd).
  • Mix, cover and cook for another 20-25 minutes.
  • Take out in a dish.
  • Garnish with fresh coriander and serve.

Shami Kebabs

Ingredients:

  1. Beef (boneless) 1/2 kg
  2. Split chickpeas (channa daal) 1 cup
  3. Whole red chillies 8
  4. Ginger garlic paste 2 tsp.
  5. Salt 1 1/2 tsp.
  6. Cumin seeds 1 tsp.
  7. All spice powder (garam masala powder) 1 tsp.
  8. Onion 1
  9. Water 4 cups

For making Kebabas:

  1. Onion 1
  2. Green chillies 2
  3. Mint leaves  2 tbsp.
  4. Egg 1
  5. Oil for frying

Method:

  • Put meat, split chickpeas, salt, all spice powder, whole red chillies, onion, ginger garlic paste and cumin seeds in a pan.
  • Add water and cook till the meat is tender and water is completely dried.
  • Let it cool.
  • In a chopper blend together boiled meat, onion, green chillies and mint until they are mashed completely.
  • Take out in a bowl.
  • Add egg and mix well.
  • Make kebabs from this grinded meat.
  • Shallow fry from both the sides.
  • Serve with paratha or chutney.

Authentic Afghani Pulao

Ingredients:

  1. Mutton/Lamb 1 kg.
  2. Onion (chopped) 1
  3. Salt 2 tsp.
  4. Black pepper corns 8
  5. Ginger garlic paste 2 tbsp.
  6. Water 4 cups
  7. Cumin seeds 1 tsp.
  8. Carrots (grated) 2
  9. Raisins 2 tbsp.
  10. Rice 3 cups
  11. Oil 4 tbsp.

Method:

  1. Heat oil in a pan.
  2. Add onions and fry until it is golden brown.
  3. Remove onion and grind to a rough pulp.
  4. Use the same oil to brown the Mutton/lamb pieces.
  5. Add water, ginger garlic paste, salt and pepper to the meat.
  6. Simmer till tender.
  7. Remove the meat from the stock.
  8. Add the ground onion to the stock.
  9. Cook until 1 cup of stock remains.
  10. Fry grated carrots in the same oil in which onion was fried until brown.
  11. Add raisins and fry till plump.
  12. Drain and set aside.
  13. Parboil the rice (Do not completely cook the rice) and drain the rice.
  14. Place the rice into a large pan.
  15. Sprinkle cumin seeds on top.
  16. Pour the meat stock over it and stir.
  17. Layer the meat and half of the carrot-raisin mixture over rice.
  18. Pour oil on top.
  19. Cover the pan tightly and place it in a hot oven or cook on low heat for 20 minutes.
  20. Take out in a serving dish.
  21. Sprinkle the rest of carrot-raisin mixture on top and serve.

Beef Bohri Cutlets

Ingredients:

  1. Mince beef 1/2 kg.
  2. Ginger garlic paste 3 tsp.
  3. Potato (boiled) 1
  4. Onion (cut in 4 pieces) 1
  5. Green chilies 2
  6. Mint leaves 1/2 cup
  7. Bread slices 2
  8. Red chilli powder 1 1/2 tsp.
  9. All spice powder (garam masala powder) 1 tsp.
  10. Salt 1 1/2 tsp.
  11. Bread crumbs 4 cups
  12. Eggs 4
  13. Oil for deep frying

Method:

  • In a chopper blend together mince beef, ginger garlic paste, boiled potato, onion, green chilies, mint leaves, cumin seeds, bread slices, red chilli powder, salt and all spice powder.
  • Make round shaped ball of the chopped mince by wetting hands with water.
  • Now put mince ball on your palm and with the other hand press it to make thin flat cutlets.
  • Coat it with the bread crumbs.
  • Repeat this procedure with all the other mince balls.
  • Heat oil in a wok.
  • Beat eggs, add a pinch of black pepper and salt.
  • Dip the cutlets in the egg and deep fry till golden in colour.
  • Serve with green chutney.

Gola Kebab with Pulao Rice

Ingredients for Gola kebab:

  1. Mince Beef 1/2 kg.
  2. Onion (brown and crushed) 1
  3. Ginger garlic paste 1 tbsp.
  4. Red chilli powder 1 1/2 tsp.
  5. All spice powder (garam masala powder) 1 tsp.
  6. Salt 2 tsp.
  7. Coconut (grated) 2 tbsp.
  8. Poppy seeds 2 tbsp.
  9. Gram flour (besan) 1 tbsp.
  10. Raw papaya (grinded to paste with skin) 1 tbsp.
  11. Oil for frying or grilling

Method:

  • Roast Poppy seeds, coconut and gram flour separately.
  • Grind them together.
  • In a chopper mix together mince meat, raw papaya paste , ginger garlic paste and onions.
  • Take it out in a bowl.
  • Add red chilli powder, salt, all spice powder and roasted grinded masala.
  • Mix them and keep aside for 1 hour.
  • Make thick oval shaped kebabs.
  • Shallow fry or grill them on griller.
Ingredients for Pulao Rice:
  1. Rice 4 cups (soak in water for 1/2 an hour)
  2. Onions (sliced)  2
  3. Ginger garlic paste 1 tbsp.
  4. Cumin seeds 1 tbsp.
  5. All spice powder (garam masala powder) 1 tbsp.
  6. Salt 3 tsp.
  7. Oil 1/4 cup

Method:

  • Heat oil in a pan.
  • Add onions and fry till brown.
  • Then put ginger garlic paste, cumin seeds and all spice powder.
  • Add 1/2 cup water and salt.
  • Cook for 3-4 minutes.
  • Put rice and enough water to cook the rice.
  • When the water dries.
  • Lower the heat and cook on dum (steam) for 5-10 minutes.
  • Take out the pulao in a dish put Gola Kebabs on top and serve.

Keema aur Shimla Mirch (Mince with Capsicums)

Ingredients:

  1. Mince beef (keema) 1/2 kg.
  2. Onions (sliced) 4
  3. Tomatoes (sliced) 3
  4. Ginger garlic paste 1 tbsp.
  5. Red chilli powder 1 1/2 tsp.
  6. Coriander powder 1 tsp.
  7. Turmeric powder 1/4 tsp.
  8. Salt 1 1/2 tsp.
  9. Black cardamom 1
  10. Cumin seeds 1/2 tsp.
  11. Black pepper corns 5
  12. Cloves 4-5
  13. Cinnamon  1 small piece
  14. Capsicums (thick sliced) 2
  15. Oil 4 tbsp.

Method:

  • Heat oil in the pan.
  • Add onions and fry for 2 minutes.
  • Then put cloves, cinnamon, black pepper corn and cardamom.
  • Fry them with the onions till gets brown.
  • Add ginger garlic paste and mince meat.
  • Cook for 2-3 minutes.
  • Add red chilli powder, turmeric powder, coriander powder, cumin seeds and salt.
  • Cook for another  3-4 minutes or till it gets dry and oil separates.
  • Put tomatoes, cover and cook till the tomatoes are soft.
  • Add capsicums and cook for 5 minutes, covered on low heat.
  • Take out in a dish and serve.

Chuqander Gosht (Beetroot with Mutton)

Ingredients:

  1. Mutton 1/2 kg.
  2. Beetroot (sliced) 1/2 kg.
  3. Onions (sliced) 4-5
  4. Tomatoes (sliced) 6
  5. Green chillies 5
  6. Red chilli powder 1 1/2 tsp.
  7. Turmeric powder 1/4 tsp.
  8. Coriander powder 1 tsp.
  9. Salt 1 1/2 tsp.
  10. Oil 4 tbsp.
  11. Ginger garlic paste 1 tbsp.
  12. Black cardamom 1
  13. Cumin seeds 1/2 tsp.
  14. Cloves 5
  15. black pepper corn 6
  16. Cinnamon 1 small stick

Method:

  • Heat oil in a pan.
  • Fry onions till light brown in colour.
  • Add tomatoes, red chilli powder, turmeric powder, coriander powder and cumin seeds.
  • Cook till tomatoes are soft.
  • Add meat, ginger garlic paste, salt, black pepper corn, black cardamom, cloves and cinnamom.
  • Mix, cover and cook on low heat till water dries up and oil separates.
  • Then put 1-2 cup water and cook till the meat is tender and water dries.
  • Add beetroot and green chillies.
  • Cook for another 15-20 minutes adding little water if required to tender the beetroot.
  • Take out in a dish,
  • Garnish with fresh coriander and serve with boiled rice.