- Volume I
- Sweets / Meethe | Chicken | Mutton | Kabab | Khorma | Biryani & Pulao | Kheema | Fish & Prawn | Dal | Salan | Kadi | Khichda | Vade | Chutney | Roti | Chai / Tea |
Volume I
Sweets / Meethe | Chicken | Mutton | Kabab | Khorma | Biryani & Pulao | Kheema | Fish & Prawn | Dal | Salan | Kadi | Khichda | Vade | Chutney | Roti | Chai |
Sweets / Meethe
- Khubani Ka Meetha / Dry Apricot Meetha
- Double Ka Meetha (Shahi Tukde)
- Sevayon Ka Muzzafer
- Sheer Khorma
- Kheer
- Lab -e- Sheereen
- Iqbal -e- Sheeren
- Puriyan
- Meethi Suthriyan (Lauz Ki Kheer)
- Shahnawazi Halwa
- Meethi Tikyan
- Kele Ki Kheer / Banana Kheer
- Andon Ka Halwa / Egg Halwa
- Anjeer Ka Halwa / Fig Halwa
- Khajur Ka Halwa / Dates Halwa
- Zarda / Rice Halwa
- Kaddu Ka Halwa
- Gajar Ka Halwa / Carrot Halwa
- Moong Ki Dal Ka Halwa
- Udat Ki Dal Ka Halwa
- Chana Dal Halwa
- Nariyal Ki Barfi
- Meethe Lauze
- Mubashiri Halwa
- Rahat -e- Sheereen
- Dalia Ki Kheer
- Gehun Ke Ata Ka Halwa / Wheat Flour Halwa
- Suji Nariyal Ka Halwa
- Ghalib -e- Sheereen Khas
- Humaizi Halwa
- Gulbahar Badami Halwa / Mamta Halwa
- Yasmin Panjeri Halwa
- Shadab -e- Farah Halwa
- Gulshan -e- Raza Sheereen
- Dilkash Raza Kheer
- Gajar Ke Laddu
- Sukha Mewa Laddu
- Til Ke Laddu
- Moong Phalli Laddu
- Fruit and Jelly Salad
- Gulab Jamun
Chicken Recipes
- Murgh -e- Sabz
- Murgh-e-Bahar
- Murgh -e- Vasi Hariyali
- Murgh -e- Balai
- Sultanvi Murgh
- Makhani Anam Murgh
- Timatar Murgh / Tomato Murgh
- Maghzi Murgh
- Murgh -e- Iqbali
- Murgh Methi Dopyaza
- Murgh -e- Parveen
- Dilshad Murgh
- Rahat -e- Jaan Murgh
- Mumtazi Murgh
- Raunaqui Murgh
- Tazeen Murgh
- Shayan Murgh
- Murgh -e- Musallam
- Raan -e-Murgh
- Tandoori Murgh
- Chicken 65
- Dhaniya Murgh
- Murgh -e- Achari
- Murgh -e- Mazher
- Murgh -e- Mumtaz
- Chicken Roast
Mutton Recipes
- Lazzat -e- Gosht
- Adrak -e- Lazeez Gosht
- Raunaq -e- Zafran Gosht
- Kairi Dopyaza Gosht
- Mahe -e- Khaliya Gosht
- Kadhai Gosht
- Khada Masala Gosht
- Patthar Ka Gosht
- Soya Gosht
- Palak Gosht
- Barkati Gosht
- Karele Gosht / Bitter Goud Gosht
- Achari Nuzhat Gosht
- Sabz Gosht
- Malai Boti
- Boti Ka Salan
- Tala Huwa Gosht
- Hare Masala Ka Gosht
- Zafrani Gosht
- Kali March Wala Gosht Jalnavi
- Pasindey Gosht
- Dum Ka Gosht
- Kaleji Curry
- Bheja Curry
- Khada Masala Gosht
- Kabab
- Nargisi Kabab
- Shikampuri Kabab
- Boti Kabab
- Shami Kabab
- Moazam Shahi Kabab
- Reshmi Kabab
- Murgh Ke Boti Kabab
- Machli Ke Kabab
- Machli Aalu Ke Kabab
- Husnavi Kabab
- Iqbali Kabab
- Chapli Kabab
- Chicken Ke Khalmi Kabab
- Nargisi Kofte
- Kheeme Ke Kofte
Khorma
- Khorma
- Gosht Ka Khorma
- Aalu Gosht Ka Khorma
- Piste Ka Khorma
- Khorma Khamar Daag
- Badami Khorma
- Chane Ki Dal Gosht Ka Khorma
- Machil Ka Khorma
- Dhania Khorma
- Uruj -e- Waheed Khorma
- Moghlai Khorma
- Khursheedi Roti Khorma
- Husnavi Khorma
- Arvi Khrorma
Biryani and Pulao
- Matar Pulao
- Kofta Pulao
- Yakhni Pulao
- Tarkari Pulao
- Chana Dal Pulao (Khubuli)
- Hyderabadi Biryani Kacchi Yakhni
- Biryani
- Sukha Mewa Pulao
- Aalu Gosht Ki Tahari
- Gosht Ki Tahari
Kheema
- Kheema
- Aalu Kheema
- Dum Ka Kheema
- Shahi Kheema
- Hara Masala Kheema
- Chana Dal Kheema
- Shimla Mirch Kheema
Fish and Prawn Recipes
- Musallam Machli
- Besan Wali Machli
- Til Wali Machli
- Hare Masala Wali Machli
- Faizi Machli
- Mumtaz Machli
- Machli Ka Khalia
- Jhinga Do Pyaza
Dal / Lentil Curries
- Mash Ki Dal
- Masoor Ki Dal / Khadi Dal
- Moong Ki Dal
- Moong Ki Meethi Dal
- Khatti Dal
- Chane Ki Dal
- Kachi Imli Ki Dal (Masoor Ki Dal)
- Kachi Imli Ki Dal (Toor Ki Dal)
- Kairi Ki Dal / Raw Mango Dal
- Makhni Dal
Tarkari Ke Salan / Vegetable Curries
- Kacchi Imli Miloni Tarkari
- Tale Huwe Aalu
- Khatte Mitthe Aalu
- Aalu Tamate
- Aalu Mattar Tamate
- Gobi Mattar Tamate
- Tamate Ka Kat
- Karari Bhendi
- Zeere Wali Bhendi
- Kaddu Ka Salan
- Chane Ka Salan
- Kaddu Ka Dalcha
- Dalcha
- Baghare Baigan
Kadi
- Dahi Ki Kadi
- Gosht Ki Kadi
- Chicken Ki Kadi
- Sozni Ki Phalli Ki Kadi
Khichda / Haleem / Khichdi
- Khichda
- Shahi Haleem
- Khichdi
- Sabit Moong Khichdi
- Sabit Masoor Masaledar Khichdi
Dahi Vade
- Mash Ke Dahi Vade
- Besan Ke Dahi Vade
Chutneys
- Chutney
- Til Ki Khatti Chutney
- Hara Dhania Chutney
- Moong Phalli Chutney
- Hari Mirch Chutney
- Khopra Chutney
- Curry Patta Chutney
- Papad Chutney
- Kairi Chutney / Raw Mango Chutney
- Kairi Ki Khatti Meethi Chutney
- Kacchi Imli Ki Chutney
Roti / Parathe
- Aalu Ke Parathe
- Gobi Ke Parathe
- Muli Ke Parathe
- Besan Ki Roti
- Moong Ki Roti
- Methi Paratha
- Pyaz Ka Paratha / Onion Paratha
Chai / Tea
- Khushboo Dar Chai
- Zafrani Chai
- Chocalaty Chai
Sweets / Meethe | Chicken | Mutton | Kabab | Khorma | Biryani & Pulao | Kheema | Fish & Prawn | Dal | Salan | Kadi | Khichda | Vade | Chutney | Roti | Chai |
Ingredients and Preparation of Recipes
1 MASH KI DAAL(BLACK GRAM)
(1)black gram : one cup
(2)Ginger: 50 grams
(3)Dry red chilies :3 to 4
(4)Black pepper: 8 to 10 bolls.
(5)Onion :1
(6)A tablespoon ghee or oil .
(7)Salt per taste.
(8)Lemon: 1.
(9)Green coriander, mint half pipe
Wash the black gram and chop ginger into fine pieces and mix it with two cups of water . add salt, set fire in low flame and if the gram is melted add salt, pepper and dry red chili and let it cook for 15 to 20 minutes on a low flame. Heat oil or ghee in a pan and add slice of onions to cook till it become brown . Serve the black gram in serving dish puts some brown onion on the top ,add 1 teaspoon ghee or oil and spread lemon water .garnish with green coriander and mint from above. Accompaniment of black gram are Paratha or phulka it gives good flavor & taste. Basically black gram is eaten in breakfast.
2 MASOOR KI DAAL (RED GRAM )
(1) Red gram :one cup
(2) Tomatoes :2
(3) Green chilies :3
(4) Green coriander
(5) Red chilies powder :2 spoons
(6) Turmeric Powder Half Tea Spoon
(7) Onion: 1
(8) Oil : 1 Table Spoon
(9) Ginger garlic 2 tsp
(10) Salt per taste
Heat oil in a pan and slice the onion make it light brown .As soon as the onion will be light brown , Add pieces of ginger& garlic and roast it, and then immediately add turmeric powder, red chili and fry it. After few minutes, add two tomatoes finely chopped and add them. Add a 1 cup water and fry them and let them cook. As soon as the black gram is half cooked add salt, green coriander and green chilies and let it cook for 15 minutes on low flame at last off the stove. Delicious and taste black gram is ready .accompaniment are Paratha ,phulka and white rice gives a good taste to have black gram.
3 Moong Dal (GREEN GRAM)
(1) Green gram without peel: one cup.
(2) Tomatoes:2.
(3) Green Chilies: 3.
(4) Green coriander.
(5) Red Chili Powder: 2 Tea Spoon.
(6) Turmeric powder: half tea spoon.
(7) Onion: 1.
(8) Ginger garlic paste : 2 tsp.
(9) oil: a table spoon.
(10) salt per taste .
Wash the green gram and soak it for about half an hour. Make the onion lightly brown. Put ginger-garlic, green chilies, tomatoes, green coriander and mix it properly . Add one cup of water and salt and let it cook cover the lid on a low flame. If Green gram releases aroma off the stove green gram is ready . if you want to make green gram more delicious & taste. Paratha is a best accompaniment .
4 Moong ki methi daal (sweet green gram)
(1) Green gram one cup.
(2) turmeric: half table spoon.
(3) Onion 1.
(4) Green coriander.
(5)Salt per taste.
(6) Ginger Garlic Paste: 1 table Spoon.
(7) Oil or ghee 1 table spoon.
Wash the green gram and add two cups of water to it, keep it for melting. Add ginger-garlic paste, salt, turmeric powder and mix it well. Heat oil or ghee in a pan, add fine chopped onion and make it light brown . and take green gram in a serving plate for garnishing put some brown onions ,Coriander, Mint, & Green Chilies. Now Moong ki methi daal is ready. Mostly in Hyderabad sweat green gram is served in break fast .
5 Khaati daal
(1) Red gram 1 cup.
(2) Tomato 4 .
(3) Tamarind .50 grams (extract).
(4) Curry leaves.
(5) Ginger-garlic paste a table spoon.
(6) Red chili powder 1 table spoon .
(7) Turmeric powder. 1 t-spoon.
(8) Salt per taste .
(9) Green chili. 3 to 4.
(10)Raw Garlic 3 to 4.
(11) mustard 1 table spoon.
(12) cumin A table spoon.
(13) Green Coriander (finely chopped).
(14) Oil 1 table spoon.
(15) Dry red chilies. 4 to 5.
Add ginger garlic, red chili, turmeric and finely chopped tomatoes in the sour gram and add one or two cup of water. Now add curry leaves, green chilies and green coriander and add some water according to the need. Prepare for about 15 to 20 minutes. In a pan, add finely chopped garlic, curry leaves, dry red chilies, mustard seeds and do seasoning . serve in a serving dip bowl .
Accompaniments
fried Rice , fried meat and salads it taste more delicious.
ne of the most delicious & tasty dish of Hyderabad.
6 Chane ki daal .
(1) Gram dal: 1 cup .
(2) Garlic: 1 spilled a tablespoon.
(3) Green Chilies: 1 to 5 (grinded )
(4) coriander: 1bunch
(5) Turmeric powder: 1/2 teaspoon
(6) Zero proven: 1 tablespoon
(7) Mustard: 1/2teaspoon
(8) Curry leaf: 8 piece
(9) Salt per taste
(10) Oil: 2 table spoons
(11) lemon.
Heat gram and soak it in a cup of water overnight. Remove the water from the water in the morning and grind it thick. Heat the oil in a pan, put mustard seeds, cumin and curry leaves, fry it, add green chilies garlic, salt ,turmeric powder on a low flame and add one minute. Now add grinded gram and keep on roasting it. So thing curry leaves and lemon juice. lentils will be ready.
7 Kachi imli ki daal ( masoor ki daal)
(1) Turmeric lentils: 1 cup
(2) Green chilies: 8 to 10
(3) Raw tamarind: peeled 1/2 cup
(4) Green coriander: finely chopped ½ bunch
(5) Turmeric: 1 teaspoon
(6) Curry leaves: 8 to 10
(7) Salt per taste
(8) Oil: 1 table spoon
(9) Ginger garlic paste 1 table spoon
(10) Garlic: finely chopped (two buds)
(11) cumin seeds : 1 tablespoon
(12) Mustard 1 teaspoon
(13) Dry red chilies 5 to 6
Wash red gram and put ginger garlic, salt, turmeric and keep it covered for boiling . Add little water, add green chili ,green coriander leaves and cook lentils for 10 to 15 minutes. Now add raw turmeric and cook Prepare a set of lentils. Heat the oil in the pan & add mustard seeds, ginger finely chopped , dry red chilies, and curry leaves and dry the lentils by putting a . Accompaniment
rice and fried meat. The delightful dish of Hyderabadi Dastar Khawaan has always been pride .
8 Kachi imli ki daal.
(1) Chickpeas 1 cup.
(2) Carrie: One to two
(3) Green Chilies: 8 to 10
(4) Garlic: 8 to 10
(5) Green coriander: 1/2 cup (finely chopped)
(6) Cumin seeds: 1 table spoon
(7) Mustard: 1 tea spoon
(8) Curry: 8 to 10
(9) Turmeric: a teaspoon
(10) Salt per taste
(11) Oil: two table spoons
(12) Dry-proven red chilies 5 to 6
Add chickpeas lentils, green chilies, turmeric, salt and garlic, and put it for boiling add two cups of water, add green coriander and some curry leaves to cook for 10 to 15 minutes, tamarind large size, peel & Add pieces and fry them for 10 minutes and cook it, do not cook for too much or it does not have much calories. It is ready to make the dal. Now heat the oil in the pan add Curry leaves, mustard seeds, and put red chili and add this things In gram covered it with lid . To make lentil more delicious eat with rice and fried meat.
9 Kairi ki daal
(1) split pigeon peas One cup
(2) Carrie: One to two
(3) Green Chilies: 8 to 10
(4) Garlic: 8 to 10 (Prove)
(5) Green coriander: 1/2 cup (finely chopped)
(6) cumin : a table spoon
(7) Mustard: a tea spoon
(8) Curry: 8 to 10
(9) Turmeric: a teaspoon of tea
(10) Salt: to taste
(11) Oil: two tablespoon
(12) Dry-proven red chilies 5 to 6
Add turmeric lentils, green chilies, turmeric, salt and garlic, take the infraction well, add two cups of water, add green coriander and some curry leaves to cook for 10 to 15 minutes, carry large size, cook it, do not cook for too much or it does not have much calories. It is ready to make the dal. Now heat the oil in the pan . Curry leaves, mustard seeds, cumin seed and put red chili and hole daal in it
Accompaniment Fried meat & plain rice to make the carry dal more .
10 Makhan ki daal
(1) Black gram: half kg (with peels)
(2) Garlic: a table spoon
(3) Salt to taste
(4) Turmeric: half spoon
(5) Butter: Two tablespoon
Dip the black gram in a water for about three to four hours, now gram ,turmeric, garlic and 4 to 5 cups of water and put it for melting. Add salt after lentils, now according to the texture add water until it is thick and cook for a while. Do not need to make pulse after stirring with a stir. Now heat the butter and show lentils.now the Black gram.Accompaniment: Naan or plain rice.
11 Kachi imli Malooni Tarkari
(1) Potato: One cup (chopped)
(2) Carrot: one cup (chopped)
(3) Peas: one cup
(4) Bean Fool: One Cup
(5) Raw tamarind: one cup
(6) Green Chilies: One cup (proven)
(7) Fenugreek seeds: a table spoon (roasted)
(8) Oil: one cup
(9) Salt to taste
(10) Garlic: Two table spoons (pealed)
Put the potato, carrot ,beans Bean Fool on the frying & put in a side , heat the oil in a pan and sour the green chili with garlic ,raw tamarind powder, add salt to it Cook for 10 minute Mix fried vegetables and mix them and cover the lid. And raw tamarind Maloney panacea is ready .
The best Compliment with raw tamarind Maloney panacea
Plain rice .
12 Tala hova allu ( Fried potatoes)
(1) Potato: Four
(2) Salt to taste
(3) Oil: three tablespoon
(4) Red Chili Powder: Two Tea Spoon
(5) Coriander Powder: tea Spoon
(6) Ginger garlic paste: one spoon
(7) Green Chilies: Two to Three
(8) Green Coriander: Finely chopped
First of all, slice the potatoes and soak them in salt water for a while. Heat the oil in a sauce pan and start frying the potatoes in it, sprinkle the salt according to the taste so that the bottom is fried. If oil feels more then remove it from the side in a bowl .add the ginger & garlic, red chili and coriander powder and mix them and mix these spices immediately in the beans Garnish with green coriander and green chilies’ on your own
Accompaniment
Lentils rice, chapati & Paratha.
13 Khaatte mitha allu (sour and sweet potato)
(1) Potatoes: One kg (boiled)
(2)Cumin : (roasted powdered) a table spoon
(3) Tamarind: extracts half cup
(4) Sugar: one table spoon
(5) Dry red chilies: proven 5 to 6
(6) Salt to taste
(7) Curry Leaf: 8 to 10
(8) Garlic 8 to 10 (crushed)
(9) Oil half cup
(10) Red Chilies: Spoon a Table
Peel the boiled potatoes and make small pieces. Add dry red chili curry leaves in the oil and put potatoes. Add red chili salt and roast it. Now add sugar spinach, and tamarind: extracts half cup cook for 10 minutes. Sweet sour sweet potatoes will be ready.
Accompaniment
Chapati Parantha Japuri with Lutf Andos
14 Allu tamater (Potato tomatoes)
(1) potato: two.
(2) Tomatoes: Four.
(3) Green coriander: finely chopped
(4) Green Chilies: Two to Three
(5) Onion: one mixture
(6) Oil: Two tablespoons
(7) salt to taste
(8) Red Chili Powder: 2 tea spoon
(9) Turmeric Powder: Half Tea Spoon
First of all, heat oil in a pan. In it, fry the finely chopped onion until light brown. Add ginger garlic, salt, red chilly, turmeric, green chili and fry it. Take small pieces of potatoes and fry them in this spice and cover with a cup of water and cook for ten to fifteen minutes on a low flame. Potatoes will be melted, add finely chopped tomatoes and green coriander and cook on the pot. In this way flower cabbage, cabbage and green vegetables can also be cooked.
15 Allu tamatar matttar Potato peas tomato
(1) Potato: two
(2) Peas: One cup granule
(3) Tomatoes: Four
(4) Onions: one
(5) Oil: a table spoon
(6) poppy seeds two tsp
(7) Coconut: two table spoon
(8) Green coriander: finely chopped half cup
(9) Green Chilies: Two to Three
(10) Garam Masala Powder: A T Spoon
(11) Cumin Powder: Half Tea Spoon
(12) Coriander Powder: A Tea Spoon
(13) lemon to taste
(14) Ginger garlic: a table spoon
(15) Red Chili Powder: A Table Spoon
Boil the potato in water by adding salt in it .Fry the onions in oil . Mix all the dry spices and add the onion and grind it. Make a cumin powder .Heat the oil in the pan and fry the ginger garlic in it and then add Coriander Powder cumin Powder, turmeric powder and red chili powder and roast it with a little bit of water and then fry them by adding crushed spices. Add finely chopped tomatoes and potato pieces and fry them lightly. Put water and salt and cover the lid on light flame after lightening and cook for a while. Put green coriander, garam masala and green chilies and mix it .
Now Potato peas tomato is ready.
16 Gobbii tamatar
.
(1) Flowers cabbage: One (cut in a medium size)
(2) Tomatoes: Four acids (finely chopped)
(3) Onion one finely chopped
(4) Green coriander: finely chopped half cup
(5) Green Chilies: Two
(6) Oil: a table spoon
(7) Salt to taste
(8) Ginger garlic (Paste) a table spoon
(9) Red Chili Powder: A Table Spoon
(10) Turmeric Powder: Half Tea Spoon
(11) Salt to taste
Heat the oil in a pan . Roast the garlic in it. In this, add red chili powder, turmeric powder and chopped tomatoes and roast it, when the tomatoes melt slightly , add cauliflower let it cook . When the cabbage is melted, add chopped coriander green chilies. A happy meal will make you happy. In this way you can also make brinjal potato.
17 Tamaartar katt
(1) Tomato : One kg
(2) Ginger Garlic: A Table Spoon
(3) Red Chili Powder: A Table Spoon
(4) Bay leaf : Two pains
(5) Coriander Powder: A table spoon (roasted)
(6)cumin Powder: A Table Spoon
(7) Flour gram powder: a table spoon
(9) Salt: to taste
(10) Sugar: spoon of duck
(11) Oil: half cup
(12) Dry red chilies: 5 to 6
(13)A table spoon
(14) Curry leaves: 8 to 10
(15) Fenugreek seeds: 5 to 6 Acid
(16) Boiled eggs: 4
Cut the tomatoes and put in to cup of water and prepare it for cooking after cooking the tomatoes very well, after filtering it, remove the whole extracts, add the red chili powder, salt ,bay leaf , coriander powder, Cook for 15 minutes. Add flour gram powder , add some water to a cup, make palms and put it in tomato extracts, when the two three boil it will become thicker then add sugar. Fry the cumin in oil , dry red chili ,curry leaves, Fenugreek seeds & roast it and put it in the cut of tomato cut, which is now ready. After the cut in the serving dish, when the cut is cooled, put the rest of the ingredients on top and after cutting the boiled eggs half the arrange it You will get a very nice cut, famous dish of Hyderabadi Dastar Khawan with Biryani, Pulao and steamed rice
18 bhendi ka salan
(1) Ladyfinger: half-kilo
(2) Green coriander: half a cup finely chopped
(3) Oil: Two to three tablespoons
(4) Salt to taste
(5) Red chilies: two to three tsp
(6) Oil: a table spoon
Take a pan & add lady finger and slightly roast it . After adding oil, start roasting the lady’s finger on the low flame , add salt and lightly turn over the beans. Now add green coriander and roast it for a little while, by adding red chili powder, immediately stop the heat and mix it. Mix the finest gram flour.
19 Cumin vali bhandi
(1)Lady finger half kg
(2) Oil: Two to three tablespoons
(3)Salt to taste
(4) Red Chili Powder: Two Teaspoons of Tea
(5) Chopped red chilies: a spoon
(6) peanuts roasted & chopped one table spoon
(7) Green Chilies: Two to three finely chopped
Heat the oil in a pan. Add the cumin in it and immediate add lady finger roast in a low flame when it is felt that the beans are fried, add salt chilies, finely chopped green chili and peanuts Roast for a while and close the heath. While serving plate, squeeze the green coriander and lime. Lovely bees will be ready.
20 Kaddu ka saalan (curry of pumpkin, long squash)
(1) Pumpkin: one)
(2) Sesame: a table spoon
(3) Red Chili Powder: Two Tea Spoon
(4) Green coriander: finely chopped
(5) Oil: a table spoon
(6) Salt to taste
Peel the pumpkin and cut into small pieces, remove the seeds
Roasted & grain the sesame seeds
Heat the oil in a pan and fry the ginger garlic paste, put red chili turmeric, add finely chopped tomato and roast it well, add pumpkin and fry for some time and add green coriander, add half a cup of water. Allow them to cook for fifteen to twenty minutes. When the pumpkin is melted, add sesame seeds and cook it .
Accompaniment
Roti or Paratha is a best compliment .
In this way we can Make a different vegetable curry :potato curry & birinjal curry .
21 Chana ka salaaan Gram curry
(1) Black gram: two cups socked
(2) Cumin : a tea -spoon
(3) Ginger Garlic Paste: A Table Spoon
(4) Coriander Powder: A Table Spoon
(5) Tomatoes: Two chopped finely chopped
(6) Green coriander: finely chopped
(7) Garam Masala: A T-Spoon
(8) Larky Chili Powder: A T-Spoon
(9) Turmeric Powder: Half Tea Spoon
(10) Oil: a table spoon
(11) Raw coconut: a table spoon
Wash black gram or chickpea (china daal ) and soak it in a little water at night. Heat oil well in a pan. Heat oil in a pan and add cumin & fry lightly. Add a chopped onion and fry it until it gets brown Add green chilies & grained coconut and roasted it. Add half cup of water & add gram cover the lid . Sprinkle the hot spices and lemon .. In this, two boiled potatoes can also be added. Very delicious gram broth will be ready Gram curry
Accompaniment: rice, roti, paratha and pickle of carrot carrot.
22 Gobbi ka paratha
(1) Cauliflower One (grained)..
(2 ) Salt to taste.
(3) Green Chilies: 8 to 10 .
(4) Garlic: One (grinned).
(5) Green coriander: finely chopped one cup.
(6) Oil: a table spoon .
(7) Wheat flour: two cups.
Medium grained cauliflower , put ten to fifteen minutes in hot water and take it out of the water. Now add Salt, green chili paste and garlic powdered in a drained cauliflower, mix well with coriander powder Soak wheat flour with hot water and keep for about half an hour. Make small dough and make it like a bowl on hand and press the cauliflower well in it and fill it diluted and apply light oil or ghee on both sides till it becomes sour,
Accompaniment
paratha Curd
23 Aloo Ka paratha
(1)Potatoes: (steamed potatoes) Half a kilo
(2) Green Chilies: 8 to 10 Acids (Finished PC)
(3) Garlic: finely grained
(4) Green coriander: 1/2 cup (finely chopped)
(5) Dry coriander: chopped one table spoon
(6) Oregano: a spoon
(7) Salt to taste
(8) Oil or ghee to bake
(9) Wheat flour: two cups
(10) Black Pepper Powder A Tea Spoon
(11) Lemon
(12) red chili: a spoon
Boil potatoes and grained it well. Now add green chili dry coriander, garlic green coriander, chopped red chili chopped onion, salt and one lime juice and mix it well. Grab wheat flour and make half an hour. Now make a small round of dough and make it round and fill the potato mixture fill and make it plam by applying ghee or oil on both sides. And bake it.
Compliment of Allu paratha is Curd
parathas of radish, pumpkin and cabbage can be made.
24 KADDU DALCHA
(1) Meat : half kg (with bone)
(2) Gram daal : boiled half cup (50 grams)
(3) Tomatoes: 3
(4) Garam Masala : A Tea Spoon
(5) Coriander Powder: Two Tea Spoon
(6) Cumin Powder : A Tea Spoon
(7) Tamarind Extract : 50 grams
(8) Ginger garlic paste: a table spoon
(9) Onion: one
(10) Curry Leaf: For Beverage
(11) Green Chilies : 3 to 4
(12) Red Chili Powder: One Table Spoon
(13) Turmeric Powder: Half Tea Spoon
(14) Green Coriander: Half Cut
(15) Oil: Two table spoons
(16) Salt to taste
Add ginger garlic, salt in the meat and add about one to one and a half cup of water and mix well. Take another pan add onion fry it till it become brown in colour . Put the curry leaf, tomato, red chili, turmeric and meat and roast it so that all tomatoes will also be melted. Pour the gram flour & the mix it well. Put tamarind extracts and garam masala powder in it. Cook the boiled soup of meat and cook it for 10 to 15 minutes .Put coriander, cumin powder, green coriander and green chili on your stomach and stop the stove.
(kadu ka dalacha)
The recipe given by the pulse is the same, just by cutting the litter of pumpkin and baking the beans and sprinkling the spices while roasting in the spices, pour the pumpkin and fry the dal after that. The can also be prepared with brinjal, You eat it with rice or steamed rice.
25 Khichada
(1)Meat:1 kg (with bone)
(2)Cereals or grains: 200g
(3) Black gram: 25 grams
(4) Gram daal : 25 grams
(5)Rice: 25 grams
(6)pigeon peas: 25 gms
(7) Coriander : Two table spoon
(8) green chili. 8 to 10
(9) Black Pepper : 8 to 10
(10) Salt to taste
(11) Garam Masala : A Tea – Spoon
(12) Green coriander: finely chopped
(13) Oil: One cup
(14Coconut: 25 grams
(15)lemon One
(16) Ginger garlic paste : A table spoon
(17) Turmeric powder : 1 / 2 spoon
(18) Red chilies : a tea-spoon
(19) Onions One
Put a little oil in a pan, green chili green coriander and raw coriander garam masala saute it , fry and finely granted it Offer salt in the cereal by adding salt. Always keep on spraying throughout the day So that the stains do not seem to be Keep pulses and thaw the rice. Add the meat to the ground and add ginger garlic, red chili and turmeric and prepare the broth . Now add the cereals and rice in the broth and cook it well. Add the green chilly which was kept in the grinder and keep on mixing rapidly for about 15 to 20 minutes. After add lemon extract and heat hot. Garnish with fried onion and lemon before serving.
26 Khichadi
(1) Red gram :1 / 2 cup
(2) Basmati rice: Two cups
(3) ginger garlic paste: A table spoon
(4) Oil or ghee : Two tablespoon
(5) salt to taste
(6) Turmeric powder: Half tea spoon
(7) Onions. One
First of all, remember that if khichadi has to be cooked with aroma , then make a fresh ginger garlic paste. Heat oil or ghee in one sieve. Make slices of onion & fry it till it become brown Add ginger garlic paste immediately and fry very light. Add turmeric and salt and immediately add three and a half cups of water and cover the lid and let them cook on a low flame. Soak the rice . As soon as the boil comes, keep some part of the lid open by adding rice and gram . Check that there is water up till rice is high. Shake a memorabilia between the middle and cover the lid and slow down put it for sometime on low flame hot dish will be ready, which is very easy to digest and easily digested.
From this recipe, Long, Cardamom, cinnamon and Shahzira Mint are all made very addictive by incorporating them into the show. Breakfast is eaten with sesame sour,and pickle papad from Hyderabad.
27 Khichdi sabbit moong daal Ki khichdi
(1) Green gram . One cup (wet)
(2) Rice. Two cups
(3) Salt to taste.
(4) Onions. One
(5) Oil or ghee : Two tablespoon
Boil the soaked red gram beans lightly (downstream) sliced the onion little bit brown ,. Include ginger garlic, salt . Cover the lid by adding green gram and four cups of water. As soon as the boil starts coming. Wash the rice and add it. let them cook on a low flame , roll it in one over and keep the khichadi put on low flame . In a little while, you will be ready for a very delicate green gram khichadi. Sesame sour ,salad with curd
With this recipe, you can make some peanuts without adding some turmeric powder.
28 Sabit masoor daal ki masaledar khichdi
(1) Red gram One cup
(2) Rice Two cups
(3) Meat : 1 / 2 kg
(4) Tomatoes Two
(5) Lemon one
(6) Cumin : A tea-spoon
(7) Garlic. One (grinded)
(8) Oil : Two table spoon
(9) Garam Masala : One tea spoon
(10) Red chili : A table spoon
(11) Turmeric powder : Half T Spoon
(12) Coriander Powder Two tea -spoon
(13) Green chilly : 8 to 10
(14) Green coriander : Half cup (chopped)
(15) Mint leaves : 10 to 12
(16) Onions. One
Put red gram , salt and keep it for boiling. Take a bowl and make the onion light brown . Put the chopped garlic and meat and roast it, put tomato red chili and turmeric garam masala and coriander and cumin powder. Put green chilies so that it is good & put salt in it and add one cup of water to it so that meat can melted. Now add two cup and a half cups of water to boil. When the water starts to boiling , add rice and boiled pulses and let them cook on a low flame . Cover the lid while covering the lid & add lemon extract, coriander and mint n off the flame .Very delicately spiced spicy khichadi will be prepared.
ACCOMPANIMENT
curd raita and offer it with salad.
29 Baghare Baigaan
(1) Brinjal : 1 kg
(2)coconut: 50 grams
(3) Sesame. 100 grams
(4) peanuts: 100 grams
(5) Onions .4
(6) Tamarind :100 grams
(7)CUMIN : one table spoon
(8) mustard : A table spoon
(9) Kalonji : A tea –spoon
(10) fenugreek seeds : Half tea spoon
(11) Cumin powder : One table spoon
(12) coriander (roasted & grinded) a table spoon
(13) Red Chili Powder : One table spoon
(14) turmeric powder A tea-spoon
(15) Salt to taste
(16) oil : 200 gm
(17) Curry Leaf .8 to 10 leaves
Prepare powder by mixing cumin half tea Spoon, Rye, Half Kalonji and 8 grains of Fenugreek. Keeping the brinjal proven by doing four parts and soak it in salt water. Take a coconut, sesames peanuts roast & grind , add garlic in this spice and add roasted onions, red chili, turmeric, salt and tamarind extract, pinch the salt inside and fill it in the spice paste Prepare. Put oil in a sieve and put the ginger and curry leaves in the rye greens and roast the brinjal in it, after 5 to 10 minutes, cover the lid by adding remaining spices and water. Put the roasted coriander, cumin powder and rye kalonji, powder of fenugreek, and keep it on a little while for a long time.
30 Mirichi ka salaan ( pepper curry )
(1) Thick green chilly : 1 / 2 kg
(2) Coconut : 100 grams
(3) Peanuts :50 grams
(4) sesame:550 grams
(5) Onion : 3 (roasted)
(6) coriander powder : A table spoon
(7cumin powder : A table spoon
(8) Mustard seeds : powdered
(9) Cumin : A tea -spoon
(10) Mustard : A tea-spoon
(11) Curry Leaf: 8 to 10
(12) Tamarind: 100 grams
(13) Red Chili Powder: A table spoon
(14) Turmeric powder: A tea-spoon
(15) Ginger garlic paste: A table spoon
(16) Salt to taste
(17) :Oil. One cup (200 grams)
Take a pan Heat the oil add the peppers and fry it . Add mustard seeds, zerra ,kalongji, curry leaves in this oil and then fry them with peanuts fatty salt and grind salt, and add onion salt pepper turmeric powder and add salt to these spices. These spices do not need to roast very much. Now add the chilies and add a little water let them cook on one and a half cups on a dazzling fire. Chilies will be melted, then add rye, fenugreek, black powder made by roasting on it. A lot of delicate chilies will be ready for 5 minutes. Biryani, Casserole, with tempered Rice.
31 Maloney Handi
(1) Peas: one cup (fresh)
(2) Potatoes: One cup (chopped)
(3) Carrot: one cup (chopped)
(4) Capsicum: one cup (chopped)
(5) Cumin: (roasted powdered) a table spoon
(6) Garlic : (powdered) A table spoon
(7) Extract Chilies : A Table Spoon
(8) Green Chilies: 4 to 5 (chopped)
(9) Flower cabbage : one cup (chopped)
(10) Turmeric powder : a teaspoon of tea
(11) Oil : half cup
(12) Salt to taste
(13) Green coriander : (finely chopped) half cup
Fry green chili in the oil, add garlic and put all the vegetables and roast it. now add chopped chilies and cumin powder , and one and half cup of water and cover the lid. Vegetables will be cooked on their own. Finely chop the chopped coriander and mix the bread . Best accompaniment are paratha, from Maloney Handi.
32 Tala hova gosht
(1) Meat : one kilogram (boneless)
(2) Red Chilly Powder: A Table Spoon
(3) Coriander Powder: Two T Spoon
(4) Cumin Powder: A Tea-Spoon
(5) Lemon to taste
(6) Garam Masala Powder
(7) Green coriander: finely chopped
(8) Green chilies: cut four to five long
(9) Oil : half cup
(10) Salt to taste
(11) Ginger garlic paste : a table spoon
First of all prepare a slices of meat . Wash ginger with garlic and salt and marinate it . Take around two to three hours. As long as the meat is kept warm, the more lush meat will be made. Cover the lid and let it cook for the meat to be cooked in a pan. If meat is difficult to rot, then add half a cup of water to it or allow it to be cooked or can use a cooker. Meat will be melted very quickly. After drying the water of the meat, add oil in the same pan and fry it until it becomes light brown, if it is possible, then remove it from the side. Now remove the meat and put coriander, cumin and red chili powder and roast it on a light flame quickly as well as mix the masala in the meat, add green coriander, green chili and garam masala powder and add lemon and ghee extracts. . Fried meat with sour lentil rice it can also make it with chicken in a similar manner.
33 Hare maala ka ghost
(1) Meat: one kilogram (chicken or goat or beef)
(2) Green chilies : eight to ten (grinded)
(3) Black pepper: two tea spoon chopped (powder)
(4) Garam Masala Powder: A Tea Spoon
(5) kebab sugar: half tea spoon
(6) Lemon : one
(7) Salt to taste
(8) Garlic: Two table spoons (finely chopped)
(9) Green coriander: a pane (finely chopped)
(10) Oil: half cup
(11) Yogurt: one cup
Put yogurt, salt, black pepper, garam masala in the meat & marinate it put it for few minutes and let it cook on a low flame to make the meat cooked. As soon as the meat gets cooked, heat oil in a pan and fry the meat well. Add green chilies, garlic, and fry on low flame. All spices will stick to the meat and then serve green coriander kabab with sugar powder and lemon extract. Tomato curry green masala will look very enjoyable with rice.
34 Zafarani ghost
(1) meat :1/2 kilogram (without bone)
(2) Garam Masala Powder: A Tea Spoon
(3) Salt to taste
(4) Yogurt:1/2 kilogram
(5) Zafaran: Two wet pinch
(6) Butter: Two table spoon
Add curd, salt, black pepper powder to the meat and let it cook on a low flame. If the meat is well melted, then add the butter to the meat till the meat becomes hot. Sprinkle the roasted sprouts on meat. The finest jafrani meat will be ready. You can serve with non-bread, (NAAN) and lots of salad.
35 Kali mirchiva vala kosh (jalnavi)
(1) Meat: ½ kilograms (without bone)
(2) Charoli: ( Buchanania lanzan): 50 grams (Paste)
(3) Poppy seeds: 50 grams (paste)
(4) Coconut: 50 grams (paste)
(5) Yogurt: 20 grams
(6) Black Pepper Powder: Two T Spoon
(7) Garam Masala: A T-Spoon
(8) Oil or ghee: half cup
(9) A fried onion
(10) Ginger garlic: a table spoon
Make large pieces of meat. Heat oil or ghee in a pan, remove the pieces of the meat till it becomes light brown. In this oil or ghee, roast the garlic, black pepper and spices given above and make paste and also add curd well. Now add the fried pieces of meat and add about one to one and a half cup of water, cover the lid and let it cook on low flame for twenty to twenty-five minutes, if the meat started to become soft Sprinkle garam masala powder. Meat with black pepper will be ready. Nowadays, it becomes very pleasant. Present with naan roti and salad.
36 Pasinde ghost .
(1) Meat: half kilo (without bone, goat or beef)
(2) Charoli: ( Buchanania lanzan): 50 grams (Paste)
(3) Poppy seeds: 50 grams (paste)
(4) Cashew nuts: 50 grams (paste)
(5) Garam Masala: A Tea Spoon Powder
(6) Yoghurt: 100 grams
(7) Green coriander: finely chopped half cup
(8) Green chilies: 3 to 4
(9) Oil : half cup
(10) Onions: Two fried
(11) Turmeric Powder: Half Tea Spoon
(12) Lemon : One
(13) Salt to taste
(14) Ginger Garlic Paste: A Table Spoon
Roast all the spices lightly in oil and make a fine paste; Now add, ginger garlic, red chili, turmeric, curd, garam masala powder, green coriander and half fried onions. Add salt and pepper to taste, add green chilies to fine paste and add lemon extract and marinate for about two to three hours. Heat the oil in a pan and add broth and roast it after adding roasted curd and spices, add one to two cups of water and cook it for about half an hour. The meat will become soft and light oil will come out. The Pasanda will be ready. You should eat naan roti, rice and also serve salad. It can also be made with chicken meat.
37 Dumka gosht
(1)Meat : ½ kilo (without bone)
(2 Charoli: ( Buchanania lanzan):): 50 grams
(3) Poppy seeds: 50 grams
(4) Cashew nut: 50 grams
(5) Oil: one cup
(6) Green coriander: One cup (chopped)
(7) Garam Masala Powder: A Tea Spoon
(8) Mint: 5 to 10
(9)Salt to taste
(10) Ginger Garlic Paste : a Table Spoon
(11) Red Chilly Powder
(12) Black pepper powder
(13) kebab sugar
(14) Onion fried
(15) Yogurt 200 grams
(16) Turmeric Powder: Half Tea Spoon
(17) Lemon: one
Roast whole spices and grind them finely. In the meat, add all spices of curd, ginger garlic, red chili, turmeric, black pepper, garam masala, papaya and fried onions, ie green coriander mint and mix everything with the oil for about 5 to 6 hours in a large pan You can also marinate a day or so before, all the spices in the meat will be well-made. Put oil in a spreading large pan and put all the broth and let it cook on a low flame. Keep stirring twice in the middle, keep the lid in the charcoal by pouring a little oil in the burning heat and then cover the lid. Take out the coal after a while. While serving the kebab, the kebabs will be prepared with green coriander and mint leaves .served with sweet radish. Similarly, the chicken or beef is also made.
38 Carry two piazza gosht
(1) Meat: one kilogram (with bone)
(2) Onion :3 (finely chopped)
(3) Carrie: one
(5) Tomatoes: Two
(4) Green chilies: 4 to 5
(5) Proven garam masala : cinnamon, cardamom, cloves (two-two or so)
(6) Red Chili Powder: A Table Spoon
(7) Turmeric Powder: Half Tea Spoon
(8) Green coriander: 1/2 cup chopped
(9)salt to taste
Add one-and-a-half cup of water to the onions, raw chopped ginger, garlic, red chilies and turmeric, salt, oil, and put it in a bowl, put a lid in a bowl or put it on the lid. For about 15 to 20 minutes, the meat and the onions will melt well. Now put the hot garam masala in it, add the tomatoes finely chopped and put carrots and cook on a low flame. Tomatoes will roast the carrot and the oil will be reduced to light, then cut green chilies and add green coriander and keep it on for 5 to 10 minutes. Compliment with carry two piazza meat Roti, plain rice.
39 Mahe kaliya gosht
(1)Meat: one kilogram (bone)
(2) coconut: 50 grams
(3) Sesame: 50 grams
(4) peanuts: 50 grams
(5) Coriander: Powder Two Tea Spoon
(6) Proven Cumin: A Tea-Spoon
(7) Curry Leaf: 4 to 5
(8) Onion: one (roasted)
(9) Fenugreek seeds: 3 to 4
(10) Tamaric extract: 50 grams
(11) Red Chili Powder: A Tea Spoon
(12) Turmeric Powder: A Tea-Spoon
(13) Green Chilies: Two
(14) Ginger garlic: a table spoon
(15) Oil : Half Cup
Fry all the spices and grind them, together with roasted onion ginger, garlic red chili, turmeric powder and tamarind extract salt and make paste. Heat oil in a pan and add cumin , curry leaves, fenugreek seeds and cook them lightly, then add all the spices and light roast them. Keep the meat cooked with salt ginger garlic and boil it in advance. Put boiled meat in the water and cool it and add to one and a half cup of water and Cover the lid and let it cooked. After about 15 to 20 minutes, put coriander powder ,cumin powder, green coriander, green chilies .The mahakaliya will be ready. You can serve it with rice or savory rice.
40 Kadhai Gosht
(1) Meat: one kilo
(2) Coriander: A table spoon
(3)cumin : a tea spoon(
(4) Black pepper: a table spoon
(5) Ginger garlic: a table spoon
(6) Chilies: A Table Spoon (Powder)
(7) Salt to taste
(8) Capsicum: two (thick cut)
(9) Tomatoes: Three
(10) Ginger: finely chopped (a table spoon)
(11) Green Chilies: 4 to 5 (Steep cut)
(12) Oil: one cup
(13) Onions: Two pieces (finely chopped)
First of all, heat oil in a pan, fry the onion till it becomes light brown, add ginger garlic and roast it and then add the meat and then roast it well, put all the spices of dried pepper, chopped red chilies, salt and put it Cook for 10 minutes, add tomatoes and fry them. Include one and a half cup of water and let the lid be cooked and cook for 15 to 20 minutes on a simmering fire. Finally, add ginger juice and capsicum and green chiliand cook it on your own. with roti naan or rice, usually will be fun in winter evenings.
41 Khadai Masala Gosht (meat)
(1) ghee: one cup
(2) Gram masala : (proven) a tablespoon
(3) Onions: 5 pieces (finely chopped)
(4) Chilies: A Table Spoon (Powder)
(5) Garam Masala Powder: A Tea Spoon
(6) cumin : a tea-spoon (roasted, grinded)
(7) Coriander: A tea-spoon (roasted & grinded)
(8) Yogurt: one cup
(9) green coriander: finely chopped
(10) Green chilies: finely chopped three
(11) Ginger garlic: a table spoon crushed
(12) Turmeric Powder: A Tea-Spoon
(13) Salt to taste
Fry the garam masala with one cup ghee and add finely chopped onion and let it cook till it gets brown. Add meat, red chili, turmeric powder, salt garam masala, and roast them thoroughly and then add curd, add one and a half cup of water and cover the lid and cook for about 15 to 20 minutes on low flame.. Then add garam masala, green coriander, green chili on your meat and stir, a lot of spicy Masala gosht is prepared. Prepare a with rice or rice rice.
42 Lazette gosht (meat)
(1) Meat: One kg (without bone)
(2) Red Chili Powder: Two Table Spoon
(3) Salt to taste
(4) Oil: one cup
(5) Ginger garlic: two table spoon
(6) Green coriander: one (finely chopped)
(7) lemon :one
Mix the salt, ginger,garlic paste in the meat and marinate it nicely .keep the marinated meat for about two to three hours. Take a bowl add water add meat cooked till it become soft, or you can use a pressure cooker. Meat will be melted in twenty or twenty-five minutes, take care that there is no lubrication in the meat, heat oil in a bowl, put the roasted meat in the oil, roast it on the fire, as well as the lentils, stir the meat, so that the flesh becomes brown. I.e. the meat of the meat will turn into brown, then remove the lid and mix the red chili powder and immediately mix it in the meat. Remove the stove and put it in the serving dish, squeeze the extract of lemons and garnish it with green coriander, a very gourmet celery meat ready.
Compliment with naan, roti or lentils rice and lots of green salads and fruits.
43 Adraak laziz ghost (meat)
(1) Meat: 1 kilo
(2) Onion: one
(3) Tomatoes: Four
(4) Yogurt: one cup
(5) Ginger Garlic: A Table Spoon (Paste)
(6) Garam Masala: A tea spoon (grinded)
(7) Chilies: A Table Spoon
(8) turmeric: a tea spoon
(9) Salt to taste
(10) Ginger : chopped a table spoon
(11) Oil: half cup
Sour the garlic, salt, turmeric and red chilies and tomatoes in the meat and cook it. Allow almost daily fire to burn about 20 to 25 minutes, meat and tomatoes will melt, heat the oil in the pan and put the meat and tomatoes Now add curd with the thin air of ginger and sprinkle garam masala on it ginger gourmet ghost will be ready. Compliment with Naans, roti or peasants, eat together a lot of salads made with lots of vegetables and fruits.
44 pathar ka gosht (stone meat)
(1) Goat meat: One kilogram (non-bone) thin slices cut
(2) Papaya: a tea-spoon (powdered)
(3) Flower of stone: A tea-spoon (powdered)
(4) Coriander Powder: A Table Spoon
(5) Red Chilies: A Table Spoon (Powder)
(6) Kashmiri red chilies: a spoon
(7) salt to taste
(8) Oil: half cup
(9) Ginger garlic: a table spoon
(10) Garam Masala (Powder) A Tea Spoon
Make thin and slightly broad cross of flesh, let the water out in the sieve until well cooked. Mix papaya, red chili and all the spices with salt in it for about three to four hours or all night with a Marinette. Now pour oil on a spreading pan and apply these pieces, till it becomes almonds and fry both the sides of sliced meant on the flame. Take the juice, lemon salad and pepper chutney and make a very gorgeous stone beef.
45 Soya Gosht (meat)
(1) Meat or Chicken: One kg
(2) Soya: One paddle (fine cut)
(3) Green chilies: 3 to 4
(4) Onions: 3
(5) Oil: one cup
(6) Dried pepper: a table spoon
(7) Turmeric Powder: A Tea-Spoon
(9) Green coriander : a pine (finely chopped)
(10) Ginger garlic: a table spoon
(11) Salt to taste
Cut the onion into the slices and fry them in a pan till it become light brown in color. Add one cup water and cover with lid, cook it between 15 to 20 minutes, when the meat releases oil add finely chopped soya, green chilly, and green coriander put on simmering fire for about 5 to 10 minutes.
Compliment with
Plain chappati (bread), plain rice. Full of nutrients and calories.
46 Palak gosht (Spinach meat)
(1)Meat: One kilogram (with bone) or chicken
(2) Spinach: 5 (large size)
(3) Green Chilies: 50 grams (grinded)
(4) Garlic: 50 grams (grinded)
(5) Oil: half cup
(6) salt to taste
(7)green coriander : Two (thin)
(8) Onion: Two
Cut the onions in a slices add in to a oil, roast with the meat o, add salt, garlic, green chili paste, and then roast it for a while and then add finely chopped spinach and green coriander, cook it for about 20 to 25 minutes Let the ripening be cooked on the fire. If the oil comes out of light, then the stove closes. Remove in serving dish, lentil rice or roti will be very spicy spinach ready. Use green vegetables daily, one important part of zira should be green vegetables.
Note: Soya is also included with spinach, both methods are made of a sauces dish.
47 Raunaq Zafran Gosht
(1) Ghost: One kg (no-bone)
(2) Yoghurt: half kg
(3) Zafran: a pinch (wet)
(4) Black pepper: a chopped table spoon
(5) Coriander Powder: A Table Spoon
(6) salt to taste
(7) Ginger garlic: a table spoon
(8) ghee: one cup
(9) Garam Masal a powder : A T Spoon Powder
(10) kebab sugar: half teaspoon (grounded)
(11) Lemon : One attack
(12) Onions: Two pieces (pink fried)
(13) Green coriander: finely chopped
(14) Mint: 8 to 10
Mix yogurt, salt ,pepper and garlic in the meat and keep the martinet for about two to three hours. Heat the ghee in a pan,
And add marinated meat cover the lid by applying garlic in a pan and let it cook for 20 to 25 minutes on simmering fire , during the period, turn the meat in the opposite direction, . Now put coriander powder and roast it, put on garam masala, kebab sugar and zafaran & pit it for tempering , make a lot of delicious lentil gourmet meat. Take out the serving dish and decorate it with finely fried onions and finely chopped green leaves and
Compliment.
naan roti or rice dal,
48 Barkati Gosht
(1)Meat : One kg (without bone)
(2) Yogurt: one cup (200 g)
(3) Ghee or oil: one cup
(4) Garlic: a table spoon (crushed)
(5) Red chilies: a table spoon
(6) Black pepper: a spoon
(7) Salt to taste
(8) Shahzira: half a teaspoon of tea
(9) Lemon : One
(10) Green Chilies: 5 to 6
Add salt, ginger garlic, curd and red chili, black pepper and green chili paste to the meat and cook it for about an hour, heat ghee or oil in a pan on a lo flame , add a marinated meat and roast it 5 to 10 minutes, add one and a half cup of water, so that the meat can be well melted and cover the lid and let it cook for 20 to 25 minutes. The meat will be melted very well. Now sprinkle the Shahzira and squeeze the lemon, the lentils are ready. Enjoy lots of salad, any pulse, naan or rice.
49 Karela Gosht(bitter gourd)
(1) Bitter gourd : half a kilo
(2) Meat : one pound
(3) Coconut : 50 grams
(4) Sesames seed : 25 grams
(5) Cushion: 50 grams
(6)Cumin : a tea spoon
(7) Coriander powder: tablespoon
(8) Turmeric powder: half teaspoon of tea
(9) Salt: to taste
(10) Onion: one
(11) Tamarind: 50 grams
(12) Oil: one cup
(13) Ginger garlic: a table spoon
Put ginger garlic , salt, turmeric powder in the meat and keep it in boil, make dried spices and make the paste, clean the bitter gourd) n remove the seed n and split the pieces, lightly sprinkle salt and keep it frozen. Heat the oil in a pan & fry it. Now add the onions and mix well. Add a paste of all spices and roast with meat. Add one to one and a half cup of water and let it cook. After about 10 to 15 minutes, cook it,. Now add the tamarind extracts and close the hearth after 5 to 10 minutes. Karela meat will be ready
ACCOMPANIMENT
jawar roti ,chapati or rice are delicious .
50 Boti ka salaan
(1) Meat : one kilo
(2) Onion: Two
(3) Turmeric powder: a teaspoon of tea
(4) Red Chili Powder: two tea spoon
(5) bay leaf : 1
(6) Garam Masala: A T Spoon Powder
(7) coconut 50 grams (roasted powdered)
(8) kebab sugar: 8 to 1o
(9) Oil: half cup
(10) Ginger Garlic: Paste a Table Spoon
(11) Coriander Powder: a tea spoon
First of all, make the pieces of meat now add ginger garlic, two finely chopped onions and add one & a half cup of water, add salt and turmeric and let it cook for approximately 20 to 25 minutes in a cooker on low flame , Heat the oil in a pan and put the coriander powder, chili powder and put it in the vessel and add one and a half cup of water to make it a broth. Once the broth starts to cook well then add the meat and pour the garam masala.
Accompaniment , you can knock with roti or nan lemu and lots of salads.
51 Malai boti
(1) Chicken: One kilo (bone lace)
(2) coriander (roasted) a tablespoon
(3) Zero: ( roasted)
(4) Garam Masala: a tea spoon
(5) Green Chilies: A tea spoon
(6) salt to taste
(7) chaat masala: a tea spoon
(8) Oil or butter : one cup
(9) Garlic: Two tablespoon
(10) Cream: Half Cup
(11) Cashews: half cup (roasted)
(12) Yogurt: half cup
(13) Zafran: Two pinch (wet)
(14) Cloves: 4
Put cashews and creams in chicken and mix all the spices well and keep the marinate for two to three hours. Now put cloves in ghee or oil, spices and add chicken. Add one cup of water and let it cook on the ground. In 15 to 20 minutes the chicken will be ready. Now add cashew paste and saffron and cream and put it for 5 minutes and close the hearth. Delicious cream broth will ready with salad naan or roti.
52 Nuzhat Achari Gosht
(1)Meat : half kg .
(2) Coriander : A ditch
(3) Yogurt: one cup
(4) Garam Masala: one tea spoon
(5) Salt to taste
(6) Green Chilies (Small) 8 to 10
(7) lemon : One attack
(8) Curry Leaf: 8 to 10
(9) Cumin seed t-spoon
(10) Oil: half cup
(11) Ginger garlic: a table spoon
(12) Coriander Powder: Two T Spoon
(13) Turmeric: a spoon
(14)Cumin seeds : 8 to 10
(15) Fenugreek seeds: 3 to 4 am
(16) Thick green chilies: (proven) 8 to 10 am
Make green pepper (small) and green coriander paste. Now add meat curry yogurt masala salt in it for about two to three hours. Heat the oil in a pan and fry the thick chilies with the dandhi and take it out in the Alahida plate. In this oil, add black gram flour curry leaves, add Coriander Powder , cumin Thaw, and fry turmeric and now add mashed marinated meat. Add one cup of water and cover the lid and let it cook on 20 minutes. Now light oil will come to the shore, add fried chilies and cook for 5 to 10 minutes. On the one hand, lemon juice extracted from the finest spicy lentils will be cooked.
53 Sabz gosht
(1) Meat: One kg (without bone)
(2) Yogurt: one cup
(3) Ginger garlic: a table spoon
(4) Cashews: 50 grams (roasted pisa)
(5) Limon : an acid (extract)
(6)Coconut powder : 50 grams (roasted)
(7) Green Chilies: 8 to 10
(8) Green coriander : A ditch
(9) Salt: to taste
(10) Garam Masala: A tea spoon
Green chilies green coriander, cashew, coconut powder, ginger garlic, curd, lemon extract, mix well with meat and keep it for Marinette for 5 to 6 hours. Heat the oil, put the meat with the spices and fry it. Close the lid by adding two cups of water after roasting the masala and meat, and let it cook for approximately 20 to 25 minutes on the fire. The meat will be melted and the condiments should be thickened, then off the stove and put it for streaming it will be ready. Noshafarmaye with accompaniments are roti or peerlab and salad and many more
54 Bakre ki Kaleji
(1) Liver : half a kilo
(2) Oil: Two Tea Spoon
(3) Turmeric Powder: Half Tea Spoon
(4) Red Chili Powder: Two Tea Spoon
(5) Green Chilies: Three to four (Standing Sticks)
(6) Green coriander finely chopped
(7) Coriander Powder: Two T Spoon
(8) Ginger Garlic Paste: Two T Spoon
Make small pieces of liver Wash and clean heat the oil in a pan, add ginger garlic, red chili, turmeric & liver and immediately put on a light flame, don’t cool on a high flame or else it will become hard Now put coriander powder in it Roasted green chilies, and put them on your streaming at last for a good taste you can add soya but finely chopped .
55 Bheja
(1)Brain of goat
(2) Ginger garlic paste: a teaspoon of tea
(3) Red Chili Powder: A tea spoon
(4) Green coriander finely chopped
(5) Oil: a table spoon
Clean the brain clearly and make a bigger piece. Put garlic in in a oil. Add turmeric and red chilies and roast it ,for 5 minutes after roasting and brain on low flame and add green coriander.
Accompaniment for bakra ka bheja is fhulka & paratha
55 Kheema (mince)
(1) Mince: half a kilo
(2) Ginger Garlic Paste: A T Spoon
(3) Red Chili Powder: Three Teaspoons of Tea
(4) Turmeric powder: half teaspoon
(5) Black pepper powder: a tea spoon
(6) Salt to taste
(7) Onion: Two chopped
(8) Green Chilies: Three to Four Assets
(9) Lemon: One attack
(10) Oil: Two to three tablespoons
Heat oil in a pan and fry the onion until light brown after that add ginger garlic paste, red chili, turmeric, salt and fry for a while, add minced and cook for 5 minutes in this spice. Add one cup of water and let it cook on the low flame by covering the lid and and the mince will lose light oil . Add black pepper powder, coriander powder and garam masala. Sprinkle dry coriander and green chili, lemon juice & ghee and cover it with a lid
Accompaniment with mince , paratha or streamed rice . This way you make potatoes minces , brinjal minces can also be made by adding filler in capsicum.
56 Aalu kheema
(1) Mince: one pound (goat or beef)
(2) Oil 2 tablespoon
(3) Onion: Two large finely chopped
(4) Potato 2 cut off half-way size)
(5) Ginger garlic: a table spoon
(6) Coriander Powder: A tea spoon
(7)Cumin Powder: A Tea -Spoon
(8) Garam Masala Powder: A Tea Spoon
(9) Green Coriander: Half Cup
(10) Green chilies 4-5 out of five
(11) Dry chilies : a tea spoon
(12) Black Pepper Powder: Half Tea Spoon
(13) Salt to taste
(14) Turmeric Powder: A T-Spoon
Heat oil in a pan and add chopped onion and light brown . Add ginger garlic, red chili, turmeric and coriander powder, cumin powder, salt, black pepper, and roast it for a little while, and mix minces and mix well. Cover lid by adding half cup of water. After cooking for about fifteen to twenty minutes, add potatoes and let them cook . put coriander, garam masala and green chili in two sections from the middle. Cover the lid . delicious potato will be ready. You can get lots of pleasure from the Paranthas or Chapati, Rice,& Khichdi. Capsicum can also be cooked in a similar way with minces .
57 Dum ka khima
(1) Mince: half kg
(2) Chironji (Buchanania lanzan) : 50 grams
(3)poppy seed : 50 grams
(4) Cashew nuts: 50 grams
(5) Garam Masala: A T-Spoon (Powder)
(6) Yogurt: one cup
(7) Black Pepper: A T-Spoon (Powder)
(8) Red Chili Powder: Two T Spoon
(9) Kebab Sugar: A T Spoon (Powder)
(10) Green Coriander: Finely chopped
(11) Mint: Half Cup
(12) Lemon
(13) cumin Powder: Half Tea Spoon
(14) Coriander Powder: A Tea-Spoon
(15) Onions: Two
(16) Oil: one cup
(17) ghee: a table spoon
(18) salt to taste
Roast all spices and add whole ingredients in the pan. Keep the marinet for about two to three hours. Include fried onions, yogurt, hot spices, ground spices. After about two to three hours, put oil ghee in a pan and put it on the stove for cooking. Cover the lid and on a low flame. Stir once or twice, and then cover the lid and put it for streaming . Put a burning coal on the aluminum foil and cover the lid by placing ghee above and cover the lid . All fragrances will be absorbed in the form of coal. Take out the coal immediately, Instead of the grain you can cook with the meat or bone-less chicken and give these examples.
ACOMPANIMENT
cucumber radish, mint leaves and naan.
58 Shahi kheema (royal mince meat)
(1) Minces: half a kilo
(2) Almonds: 50 grams
(3) Walnuts: 50 grams
(4) Pistachios: 50 grams
(5) Ghee: a table spoon
(6) Black pepper: one tablespoon (powder)
(7) Zafran: A pinch
(8) Garam Masala: Proven (a T-Spoon)
(9) Ginger, Garlic: A T-Spoon
(10) Green coriander: half cup finely cut
(11) Green chilies: finely chopped three to four
.
Put ghee in a pan and take the proven garam masala. Put ginger garlic and roast it, add black pepper, green chili, salt, and roast it and add half cup of water and let it cook by covering the lid. As soon as the water of minces is dried, add almonds, walnuts and pistachios powder and let it cook on very light flame. Now put saffron (wet) green gram, green chili and put it on low flame. At the time of serving, put the cream on the top . the naan or paratha, salad and curd with a rita, will be very lavish royal minces. You can also cook this with chicken or meat.
59 Hare masale ka kheema
(1) mince: one kilo (of goat or beef)
(2) Black Pepper: Two T Spoon
(3) Garam Masala: Half Tea Spoon (Powder)
(4) Green coriander: one cup finely chopped
(5) Green Chilies: Five or six grains
(6) Oil: Two tablespoons
(7) Lemon: One attack
(8) kebab sugar: half spoon
(9) salt to taste
(10) Garlic kneaded Ten to fifteen buds (one tablespoon)
(11) Turmeric Powder: Half Tea Spoon
Heat the oil in a pan, add finely chopped garlic and lightly add turmeric and salt and mix well and put it in a pan. Mix green chili, black pepper and garam masala ,kabab sugar together and mix it in a mixer. Put half a cup of water and let it cool down. Let it cook on the froth when the melting goes down and the water starts drying, add green coriander and lemon extract and add it to the serving dish. Very rich must be prepared with a green spice.
60 Chanaa dal kheema
(1) Mince: half a kilo
(2) Salt to taste
(3) Red Chili Powder: A Tea Spoon
(4) Garam Masala Powder: Half Tea Spoon
(5) Turmeric Powder: First Teaspoon
(6) Tomatoes: Two chopped finely chopped
(7) Proven garam masala: a teaspoon of tea
(8) Four to five green chilies
(9) Green Coriander: Half Cup
(10) Lemon: One attack
(11) Yogurt: half cup
(12) One onion : finely chopped
(13) Oil: two tablespoon
(14) Ginger Garlic Paste: A Table Spoon
(15) gram : one cup boiled
Take the onions fry it light brown in oil. Add ginger garlic powder, salt, red chili, turmeric powder & at last add minces in it., now add tomato and curd and mix it very well. Also, keep adding roasted Masala as well. When curd and tomato water starts drying, add green chilli, garam masala powder, boiled gram dal and let it cook on a low flame. Chopped coriander, and ginger finely chopped. Just gourd roasted gram dal will be very friendly with rice or without rice
61 Shimla mirch kheema
(1) Mince: half kg
(2) Capsicum: half a kilo
(3) Salt to taste
(4) Red Chilies: A T Spoon
(5) Turmeric Powder: Half Tea Spoon
(6) Coriander Powder: Two T Spoon
(7) Cumin Powder: A T-Spoon
(8) Garlic Ginger Cops: A Table Spoon
(9) onions : Finely Chopped
(10) Garam Masala Powder: A T-Spoon
(11) Oil: two table spoons
(12) Green coriander: half a cup finely chopped
(13) Green Chilies: Four to five pieces cut
(14) Black Pepper Powder to taste
First of all, heat the oil in a pan, take the onion light brown , add ginger garlic, coriander powder, cumin powder and red chilies, salt, turmeric, and cook well, add half a cup of water. Cover the lid After 15 to 20 minutes, roast it on a light flame, frying oil will come out lightly, add garam masala, black pepper, and green chili powder and cook for ten to fifteen minutes. Remove the capsicum and fill it half a kilo and cover the lid and let it cook on a low flame or put small pieces in small pieces and then breath it. Ratty or sour lentils look very lazy with rice. Similarly, brinjal or bhindi khima is also made.
62 Egg curry (annda ka saalan)
(1) Boiled eggs: five
(2) Eating oil: two tablespoon
(3) Turmeric powder: one-and-a-half spoon
(4) Red Chili Powder: Two T Spoon
(5) Chopped red chilies: 1 tsp spoon
(6) Salt to taste
(7) Green coriander: half cup (finely chopped)
(8) Green Chilies: Five to Six
(9) Coriander Powder
(10) Tomatoes: Two large (finely chopped)
(11) Onion: a mixture
Heat oil in a pan. Roast the fine onions until it becomes light brown, add ginger garlic, tomato, red chili, coriander, turmeric powder, salt and stir well, Cut the boiled eggs lightly and leave them in this spice, cut finely chopped green chilies and add green coriander and cover the lid and put it for streaming .
Dish is ready to serve .
63 Khagina
(1) Eggs: Five
(2) Oil: 2 tablespoons
(3) Onions: Five pieces (finely chopped)
(4) Red Chili Powder: 2 teaspoons of tea
(5) Turmeric Powder: Half Tea Spoon
(6) Salt to taste
(7) Green coriander
(8) Green Chilies: Four to Five
Take oil in a pan and fry the onion, add ginger, red chili, turmeric, salt and fry it. Add one cup of water to it so that the onion cooks well. then add eggs on the top and, sprinkle the green coriander and chopped green chilies and cover the lid. After a while, remove the lid and flip the eggs and put them on serving dish
Accompliments . Khichdi, Roti or streamed rice it gives a good texture
64 Omelet
(1) Eggs: Two
(2) Onion: a mixture
(3) Green coriander: finely chopped
(4) Ginger Garlic Compost: A Tea Spoon
(5) Green Chilies: Four to five acids (finely chopped)
(6) Mint chopped finely
Cut the onion finely, cut green chilies, mint and coriander and add ginger garlic, turmeric powder and salt to it. Blend the eggs in this spice and cover it . Heat oil in a pan and fry the omelets
Best taste to have omelets are Indians breads .
65 Nargisi korma
(1) chironji (Buchanania lanzan: 50 grams.
(2) Cushion: 50 grams
(3) Cashew nut: 50g
(4) Yogurt: one cup
(5) fried onion: two pieces
(6) Eggs five boiled (boiled)
(7) Oil one cup
(8) salt to taste
(9) coriander powder, a spoon
For the koftas, prepare the kabab’s meat in the same way by grinding the kabab and mix it, fry the spices in a pan. Eggs can be done either in two parts or wrap the proven eggs and make them in round shape. Blow them on the low flame. Take a oil in a pan , stand half cup of garam masala, a clove of cardamom, make shajira light pink, ginger garlic, red chili, salt Add turmeric, and take a little bit. Add yogurt and fry on a light flame, add fried onion green coriander, green chiliand mix it in the cup. Spread all koftas on the plate and sprinkle garam masala and kebab sugar from top to bottom. Lovely Nargis Kofthe will be ready Eat with a naan or a bit of rice.
65 Gosht ka khorma
(1) Gosht (MEAT): One kg (with big bone bone) goats or chicken
(2) Yogurt: Powder kg (200 grams)
(3) Cushion: 50 grams
(4) Chironji: 50 grams
(5) Cashew nut: 50 grams
(6) Copra: 50 grams
(7)Bay leaf : Two
(8) Saffron
(9) Onions: Two light brown
(10)Salt to taste
(11)Green coriander : half cup finely cut
(12) Mint Five to Ten Leaf
(13) Green Chilies: Three to Four Ambers
(14) Ginger garlic paste: a table spoon
(15) Garam Masala Powder: A Tea Spoon
(16) Coriander Powder: A Tea-Spoon
(17) Cumin seeds Powder: A tea -Spoon
(18) Oil: Half Cup
(19) Red Chili Powder: A Table Spoon
(20) Turmeric: a spoon
Fry the onion & spices in a pan and roast until all the spices are light brown and make fine paste, fry bay leaf in the same oil, add ginger garlic, red chili, salt, turmeric whole spices, green chili, curd, put all Do not forget to stain well. Curd, spices, ghee will release the aroma of the cooking and it leave the oil from the edges, leave the water for the broth, add about two to three cups of water and let it cook on your own. After almost twenty to twenty-five minutes cooked on a low flame, spices, garam masala, coriander, cumin powder and gram in milk, add one extract of lemon and give breath. The best of theories will be ready. Naan, Sheeramal or Lachcha Dar gives lots of fun with the Paranthas.
66 Aloo ghosh ka kheema
(1) Meat : One kg (with bone) goat, chicken or beef
(2) peanuts fungi: 50 grams
(3) Raw coconut: 50 grams
(4) Chironji: 25 grams
(5) Cashew nut: 50 grams
(6) Onions: Two fried
(7) Garam Masala: Powder A T Spoon
(8) Potato: Three
(9) Coriander Powder: A T Spoon
(10) cumin Powder: Zero Powder
(11) Oil: one cup
(12) Mint leaves : finely chopped one cup
(13) Green Chilies: Three to Four Assets
(14) kebab sugar: half teaspoon
(15) Ginger Garlic: A table spoon
(16) Yogurt: 200 grams
Onion in a pan make it little brown and ,and split the potatoes into two pieces in the same oil. Make a paste by roasting all the spices, add oil, ginger garlic, red chili, turmeric, curd and meat and roast them thoroughly, add roasted green chilies and half a green masala. After frying the masala and the meat well, after adding two to three cups of water, cover the lid and let it cook on roughly 20 to 25 minutes. Put fried onions, garam masala, green coriander, lemon and kebab sugar cauliflower, add potatoes and let the pot spread. In this hot broth, the potatoes will also be cooked and the potatoes will be ready for potato meat. Nana, Sheeramal or Bagoar will be very happy with eatingO
67 Pista ka khorma
(1) Meat : one kilogram (with bone)
(2) Ginger garlic: a table spoon
(3) Turmeric Powder: Half Tea Spoon
(4) Green chilies: eight to ten pounds
(5) Black pepper: one spoon finely chopped
(6) Pistachios: Half Cup (Paste)
(7) Ghee: a table spoon
(8) Oil: a table spoon
(9) Saffron: A pinch got wet
(10)Onion: a turmeric (finely chopped) (11)Salt to taste
(12)mint : 1/2 cup chopped
(13) Garam Masala: One and a half spoon powder
(14) Yogurt: one cup
Add ghee and oil in a pan, and add onion, put the meat and roast it very well, add ginger garlic, salt, black pepper, green chili, and fry on a low flame. Now add curd and roast till the water and spices are fully mixed. When the light oil starts coming to then keep a light broth, the meat will also be melted, add the grated paste or pistachios powder and griddle powder. Put on green coriander, garam masala and a lemon extract on your breath. Nana, Sheeramal or Chapati will feel very happy.
68 Korma quamar daag
(1) Meat : one kilogram (bone ginger)
(2) Ghee or oil: half cup
(3)Saffron : a pinch (wet)
(4) Onions: two grains
(5) Garam Masala: A Tea-Spoon (Powder)
(6) Extracts Kewada or kewada water : A Tea -Spoon
(7) Proven Garam Masala: Half Tea Spoon
(8) Black pepper: Four to five amounts
(9) Red Chili Powder to taste
(10) Salt to taste
(11) Turmeric Powder: Half Tea Spoon
(12) Coriander Powder: A T Spoon
(13) Ginger Garlic Paste: A T Spoon
Fry the onion till light brown add a little ginger garlic paste and add it till it become brown . After changing the color of the meat, add the proven pepper, proven garam masala, clove, lentil sugar, cardamom, caraway seeds, a pinch, put the remaining ginger garlic, and fry the red chili, salt turmeric and roast the curd for some time. Put it on the lid and let it cook on a low flame by covering the lid. When curd is cooked, add two to three cups of water and leave it for about 20 to 25 minutes. Add the extracts kewda in saffron , add garam masala and fried onions and make it Crum and mix it in curry . The best of the finest will be ready.
ACCOMPANIMENT Nana Sheeramal or bread will be ready .
69 Badami korma
(1) Meat : one kilogram (goat / beef or chicken)
(2) Ghee or oil: one and a half cup
(3) Almond gram (fine paste)
(4) Garam Masala Powder: A T Spoon
(5) curd hundred gram
(6) Coriander Powder: One and a half spoon
(7) Cumin powder: 1 teaspoon spoon
(8) Bottom onions: two grains
(9) saffron : pinch
(10) Black pepper one tsp
(11) kebab sugar: half teaspoon
(12) Garlic: a table spoon
(13) salt of taste
(14) Turmeric Powder: Half Tea Spoon
(15) Lemon: One attack
Put all the spices in the meat, leave almonds and apply yogurt add salt, black pepper, and leave it for approximately two to three hours. Heat oil or ghee, leave this marinated meat in the oil and roast it. When the meat is well roasted, leave two to three cups of water for the broth and cover the lid and let it cook on a low flame. After preparation of about 20 to 25 meat will be very good. Add almond paste on half cup of water and cook it for 5 to 10 minutes on low flame . . Simply put Lemon extract Present with salad.
70 CHANE KI DAAL GOSH KA KHORMA
(1) Meat : one kilogram (bone)
(2) Green gram : one cup (boiled )
(3) Yogurt: one cup
(4) Proven Garam Masala: A Tea -Spoon
(5) Tomatoes: Two pieces (finely chopped)
(6) Ginger: a small piece
(7) Salt to taste
(8) Red Chili Powder: Desirable
(9) Turmeric Powder: A Tea Spoon
(10) Coriander, cumin powder: a spoon
(11) Oil: two table spoons
(12) Green Chilies: Finely chopped
(13) Onion: A finely chopped
Heat the oil in a pan and fry the onion, finely chopped till it becomes light brown Now put the meat in it and keep it well roasted lightly, put ginger garlic, red chili, turmeric, coriander, cumin powder Do not forget to Add roasted tomatoes and fry them, if the tomatoes are well melted, add chopped curd and let it cook on a low flame. If the meat is melted, add two to three cups of water and let it cook for at least half an hour. Now add green coriander, mint, garam masala and boiled gram daal and cook it for a while korma will be ready. While serving in a dish, decorate it with finely sliced ginger pieces and add lemon extract. Very delicious gram daal meat will be prepared. It is eaten with rice or naan.
71 Fish curry (machli ka khorma)
(1) Fish one &half kg
(2) Coconut roasted powder
(3) poppy seeds ( roasted) a table spoon
(4) A table spoon
(5) Onions are two (fried)
(6) lemon one or as per taste
(7) Cumin roasted powdered) a table spoon
(8) coriander (roasted) spoon (roasted roasted)
(9) Red Chilies A Table Spoon
(10) Turmeric powder of a tea
(11) Garam Masala, a tea spoon
(12) Salt to taste
(13) Ginger garlic, a table spoon
(14) Oil one cup
Add salt ginger garlic and lemon slightly to the fish pieces, fry the oil in a pan, fry the coriander powder first, then add ginger garlic, turmeric, garam masala and the rest of the ground spices together. Now add fried onion and add it and roast it. Add one to one and a half cup of water and let the cloves be cooked, the potency will become thicker, then combine the pieces of fish and sprinkle cumin and lemons , let them cook for 10 to 15 minutes
Accompaniment with rice bread or naan, the use of fish.
72 Dhanya korma
(1) Meat : one kilo
(2) Tasteful Chilies: A Table Spoon (Powder)
(3) Garam Masala: A T-Spoon (Powder)
(4) Salt to taste
(5) Coriander Powder: Two Table Spoons
(6) Onions: Two(fried in almonds)
(7) Turmeric Powder: A T-Spoon
(8) Green Coriander: Finely chopped
(9) Green Chilies: Three.
(10) Yogurt: one cup
(11) Ginger garlic two tablespoon
Heat the oil and add coriander and roast it Now add ginger garlic and fry it, add salt to taste and fry well. Now add spicy chili, turmeric, curd and cook for 5 to 10 minutes. Cover the lid by adding one and a half cup of water .After the meat is cooked, add fried onion, curry masala green coriander, add green chili.
Accompliment
roti naan or shimmal. Ith salad
73 Orooj e waheed khorama
(1) Meat : One kg (without bone)
(2) Cashew nut: 50 grams (roasted)
(3) Cironji(Buchanania lanzan) 50 grams (feathered)
(4) coconut : 50 grams (grained it )
(5) Garam Masala: A tea spoon
(6) Green chilies: 8 to 10 pounds
(7) Black pepper: a table spoon (grounded)
(8) Yogurt: 200 grams
(9) kebab sugar: 8 to 10 am (powdered)
(10) Turmeric powder: one pinch
(11) Onions: Two)
(12)coriander : half-awn (finely chopped)
(13) Mint: 8 to 10
(14) Cream two tablespoon
(15 ) Jose Jattari: A pinch (grounded)
(16) saffron: A pinch (wet)
(17) Ghee: A table spoon
(18) Oil: a table spoon
(19) Ginger Garlic: A Table Spoon
Mix all roasted spices in the meat, add salt, black pepper, green chili, curd and two onions fried , ginger garlic, green gram, mint, turmeric, for about three to four hours. Put oil and ghee in a pan and heat it and pour the marinated meat to the pan and roast it on the fire, then add one and a half cups of water and cover the lid and let loose about 20 to 25 minutes slow the flame, stirring in the pot, Sprinkle garam masala kebab sugar, jose jottri and saffaran .while serving it, decorate it with cream. Lajis aruja wahid korama will be ready, tahsin with a parantha.
74 Mughalai karma
(1) Gosht(MEAT): One kilogram (bone)
(2) Yoghurt: one cup (3) onion: three turmeric (fried)
(4) Ginger garlic: a table spoon
(5)saffron : Two pinch (wetted)
(6) Black pepper: a tea spoon
(7) Green Chilies: 5 to 6
(8) Garam Masala: A tea spoon
(9) Cushion: A table spoon (roasted powdered)
(10) Almond: a table spoon (roasted powdered)
(11) Ghee: One cup or oil
(12) kebab sugar: half teaspoon (grated)
(13) JOZ: A pinch (14) JATRI: a pinch
(15) Extra Kavda: A tea spoon
(16) salt: to taste
(17) Almonds: 8 to 10 acid fried
In the meat, all the spices are mixed with roasted curd, salt, fried onions, black pepper, green chili and garam masala, ginger garlic, kebab sugar and keep the martinet for about three to four hours. Heat ghee in a spreading pan and put all the marinated meet in it and cover the pan . Allow ripening of fire for 20 to 25 minutes on fire. Turn round three to four time look at water, you need to add about one to one and a half cups of water. Meat will cook nicely because it is already marinate, add Zafaran Jozan Jatari and the extracts kevada Decorate with fried almonds in the serving dish .
mughalai korama will be ready
75 Khursheedi Roti Khorma
(1) Meat : half kilo (bon lace)
(2) Garam Masala: A T-Spoon
(3) Tomatoes: 4 Acids
(4) Yogurt: 1/2 Cup
(5) Wheat flour: two cups
(6) Green coriander: (finely chopped)
(7) Coriander Powder: Half Spoon
(8) Red Chili Powder: A Table Spoon
(9) Turmeric Powder: Half Tea Spoon
(10) Salt to taste >
(11) Oil: ½ cup
(12) Onions: a mixture
(13) Ginger Garlic: A Table Spoon (Paste)
(14) Lemon: One attack
Sprinkle a wheat flour and make it a dough spread a green coriander in it , so that it will solidify well on the bread. No don’t fry the bread all . Heat the oil in a pan and lighten the finely chopped onions, roast the ginger garlic and add meat cut small pieces of tomato, now add red chilies, turmeric, green coriander Roast well, now add curd and fry it, add one & two cups of water, according to the salt water and make a thick curry . if the curry realize a aroma add bread and them cook for 1 min There will be slight thickness in the bread and broth. sprinkle garam masala & green coriander and off the fire Khurshidi Roti Karma will be prepared which is very delicate and everyone’s can have this dishes.
76 Hosnawi korama
(1) Meat : One kilogram (with bone)
(2) Yoghurt: (200 grams)
(3) Almonds: 50 grams (paste)
(4) chironji(Buchanania lanzan) : 50 grams (paste)
(5) Onion: Two pieces (fried)
(6) Garam Masala Powder: A Tea Spoon
(7)saffron : A pinch (wet) ground
(8) Ginger garlic: a table spoon (paste)
(9) Jooz: A pinch
(10) Joteri: half pinch
(11) Bay leaf : Two attacks
(12) ghee: one cup
(13) salt to taste
(14) Red Chili Powder: A Lunch Box
(15) Coriander powder: two tablespoons of food
Add ginger ,garlic and salt in the meat and keep it for about two to three hours and keep it almonds and chironji until it becomes light brown and make a fine paste. Heat the ghee in a pan. Now add the meat and roast it on the fire till the color of the meat change. Now add coriander powder and then add red chili. After this, pour curd on low flame, now the saffron will lose light ghee. Add almonds paste of almonds, add finely fried onions, and add one to one and a half cups of water to on a light flame, and cover with lid for about 20 to 24 minutes. The Hussaini Karma will be ready. Shehrmal, Bakrakhani or Rumali Roti this gives agood texture .
77 Moghlai khorma
(1)Meat: one kilo
(2) Yogurt: one cup
(3) Cushion: 50 grams (roasted )
(4) Chironji(Buchanania lanzan) : 50 grams ( roasted )
(5) Cashew nuts: 50 grams
(6) Mint: 8 to 10 am
(7) Green Chili 4
(8) Lemon: One attack
(9) Red Chili Powder: A Table Spoon
(10) Ginger garlic: two tablespoons
(11) Oil: half cup
(12) Garam Masala: A tea spoon
(13) Onion: Two fried and fried
(14) Turmeric: a teaspoon of tea
(15) (colocasia)Arvi: half kilo
Boil meat by adding salt ginger & garlic nad let it boil till it get little cook . Put oil in a pan and add ginger garlic tomatoes and fry it. Mix all roasted red chilies, turmeric, salt, onion, garam masala in curd and green coriander and mint, green chili and stir well. Put two cups of water and keep the broth for korama.cover tha half lid for 15 min , leave the peeled peas, and leave them in the korma and let them cook for 10 minutes. Aravi korama will be ready. In this way you can prepare cauliflower & potatoes korma.
79 Naragissi Kebab
Divide the boiled egg inside the shami kebab and fill the half-boiled egg in the paddle of Shami kebab and make it mix it ell it It become kabab and fry it in a paan carefully because while frying it will break . delicious nargisi kebab is ready. Nargisi kebab can also have with Salad, roti, tandoori roti or sour lentils and rice will be very much give taste
80 Shikampuri kebab
Filter a cup of curd on a fine filter or bind it in a muslin cloth and leave it for a while remove all the water from curd . Add two to three green chilies, green coriander, mint, and a little salt in it, and make a small bolles of shamipuri kebab and add curd in it and put it for rest it and fry in a pan we have shimiyapuri kebab with green chutney.
81 Boati ka kebab
(1) Meat : chicken , goat ,beef small peas .
(2) Black Pepper:
(3) Yogurt: one cup
(4) Garam Masala Powder: One spoon (finely ground)
(5) kebab sugar: a teaspoon of tea
(6) Almond: a table spoon
(7) Salt to taste
(8) Green Chilies: 8 to 10 Finely Grated
(9) Ginger garlic: a table spoon
(10) saffron : a pinch
(11) Raw Pappi: a t-spoon
(12) Limo is a source
(13) Ghee or oil spoon a table
Mix the salt, ginger garlic, lemon, black pepper and all the spices in the meat with the beaten curd, mix well in the meat and keep it for 5 to 6 hours., apply light ghee or oil on the fingers, keep it in half warm-up or barbecue in hot water. Very delicate Boat kebabs will be prepared with a green chutney, rita and naan beats.
82 Shami Kebab
(1) meatof beef or goat without bone. half kilo
(2) gram daal: half cup
(3) Haradhaniaya (coriander )
(4) Green Chilies: Five Ames
(5) Mint
(6) Garlic and ginger paste
(7) Garam Masala Proven:, Four Cardamom, Cinnamon: One Strip, cumin seeds A Spoon
(8) Oil: one cup
(9) One Piece Onion
(10) salt to taste
(11) Red Chili Powder: A tea spoon
(12) chopped red chili a spoon
(13) kebab sugar: half teaspoon
(14) Turmeric Powder: Half Tea Spoon
Wash and clean the meat and keep it in a side . In a pan, add finely chopped ginger garlic paste, red chili powder, turmeric powder, chopped chilies, gram daal, salt one tablespoon oil, two cups of water and let it cook on the stove. Stir the lid on a damp flame for about 20 to 25 minutes. As soon as the water starts drying up and the meat and pulses is melted, soak it well. Dr. Now add green coriander, mint, green chili and coconut powder to it and grind them fine. Now add lemon extract and make shami kebabs and pour oil in the pan. Very tasty hami kebab is ready.
83 Marag ke boti kebab
(1) Chicken: One kilo (bone lace)
(2) Ginger garlic: a table spoon
(3) Red Chili Powder: A Table Spoon
(4) Chaat masala: a t-spoon
(5) Fenugreek: Two tablespoon
(6) red food color: a pinch
(7) Tandoori masala: a table spoon
(8) lemon 2
(9) Yogurt 200 gm
(10) Garam Masala: A T-Spoon
(11) salt to taste
(12) Oil: a table spoon
Chop bake lace pieces on curd, chili, garam masala, chaat masala, Fenugreek , add salt, tandoori masala, food color and keep it for about eight hours. Put the fingers on the corners and keep it on coats or oven for 45 minutes. Turning the bars in Very casual boat kebabs will be ready. Fry nosh with green chutney and salad.
84 Machli ka kebab
(1) Fish: Bone Lace Half-Kilo
(2) coriander powder, one tsp
(3) cumin powder, one spoon
(4) Black pepper powder, one tsp
(5) Garam Masala, Half T Spoon
(6) Lemon one tea spoon
(7) salt table spoon
(8) Red Chili Powder, a T-Spoon
(9) turmeric powder, half teaspoon
(10) Garlic is a fine wick
(11) Oil, a table spoon
Wash the pieces of the fish cleanly and marinate it all the spices put it for about two to three hours. apply light oil to marination and make it in barbeque . Keep burning coals and keep it safe. Very well-tasti fish kebabs are ready.
85 Chapli Kebab
(1) Mince: half a kilo
(2) Chopped red chilies: a spoon
(3) Proven Coriander: Two T Spoon
(4) Green chilies: eight to ten pounds
(5) Garlic: a kneaded nugget
(6) Ginger: Peeled one spoon
(7) Garam Masala: A Tea-Spoon
(8) Lemon: One attack
(9) Onion: a finely chopped assorted
(10) Green Coriander: Finely chopped a dugout
(11) Sugar Chili Powder: A Tea Spoon
(12) Black pepper powder, a tea spoon
(13) salt to taste (14) Oil: For frying
(15) One egg
Wash the mince and let it put a side for drying after that add all the spices and chopped onions and i salt and grind it. After adding lemon extract, make round kebabs with small balls and lighten in the pan Fill it on the flame .Mazy candy kebab will be ready. Noshafaraiyega with green chutney and salad
86 Machli allu ka kebab
(1) Fish (bone lace) half a kilo
(2) Potato: Two boiled (boiled)
(3) Black Pepper Powder: A Tea Spoon
(4) Roasted cumin: a spoon
(5) Green chilies cut eight to ten acres fine
(6) Garam Masala Powder: Half Tea Spoon
(7) Lemon: One attack
(8) Green coriander: finely chopped half cup
Fish pieces should be cook on a low flame , because it immediately become hot and soft, soak two boiled potatoes so that no potato slice can be left. Now prepare fish in boiled potato, and add cumin, coriander, garam masala, black pepper, lemon extract, tiki kebab, can also prepare on a low . kebab is ready . mostly children like it .
87 Kheema ka kofta
(1) Mince: one kilo (of goat or beef or chicken)
(2) One onion onion: finely chopped
(3) green chilies four to five
(4) Green coriander: one cup finely chopped
(5) Proven Coriander: A T-Spoon
(6) Zero: a spoon
(7) Salt to taste
(8) Ginger garlic paste: a table spoon
(9) Garam Masala Powder: (t-spoon) powdered
(10)lemon : One attack
(11) Egg: one
After thoroughly washing the mince add all the spices and onions to it after removing all the water and grind it fine. Also add the egg so that it does not get break, add lemon extract in the batter and mix well with the hands and make round spots and fry until light brown on low flame. Now you can make kebab by making korma and also decorate those on casserole. Very kebab are ready .
88 Chicken ka khalmi kebab
(1) chicken. Bone lace 1/2 kg
(2) Coriander powder. One tsp spoon
(3) cumin powder A t-spoon
(4) Garam Masala. One tsp spoon
(5) Ginger garlic A table spoon
(6) Red Chili Powder. A table spoon
(7) Chopped red chilly .1 / 2 tsp spoon
(8) Black pepper (chopped) 1/2 tsp
(9) salt to taste
(10) kebab sugar 1/2 tsp spoon
(11) Capsicum. 2 to 3 finely cut
(12) Onions. A rough cut
(13) lemon to taste
(14) sugar A t-spoon
(15) Oil .1 / 2 cups
Add ginger garlic, coriander, red chili, salt and turmeric in the chicken, add 1/2 cup water and let it cook for a while. The chicken will melt very soon and the water will dry up. Add oil and fry the chicken thoroughly. Sprinkle onions, black pepper, chopped red chilies, garam masala and fry for a little while. Now add thick chopped onions and capsicum powder to the sugar and cover the lid and lighten it on very light flame. Delicious chicken ka kalimi kebab will be ready Present with salad and naan. Instead of chicken you can also cook meat.
89 Hosnavi Kebab
(1) chicken: one kilo (bon lace)
(2) chironji: two tablespoon
(3) Cashews: a table spoon
(4) coconut : a table spoon
(5) Red Chili Powder to taste
(6) Green Chilies: (grounded) a tablespoon
(7) Yogurt: one cup
(8) Garam Masala: A T-Spoon (Powder)
(9) Ghee: A table spoon
(10) Proven garam masala: One
(11) Oil: 1/2 cup (12) Onion: Two turmeric (fried)
(13) Ginger Garlic Paste: A Table Spoon
(14) Salt to taste
(15) lemon 1 spoon
(16) Green Coriander: Finely chopped
(17) Mint: 8 to 10
(18) Kebab Sugar: Half T Spoon
(19) Chopped black pepper: half spoon
(20) saffron: two pinches
First of all, take chironji , coconut and cashews roast it lightly, add curds, curry ginger and garlic in curd, mix all the spices red roasted add red chilies, salt, chicken and keep them for three to four hours. Add oil and ghee in a pan and fry the proven garam masala, sugar, cloves, cardamom. Now fry the green chili paste Put the chicken in it and fry it. Allow it to cook for about 20 minutes on low flame, ghee slowly come out . Now add fried onion, add black pepper powder, green coriander, mint, garam masala powder and let it cook , add kebab sugar and lemon extract and put saffron (soaked in milk) and mix well. Nansh Nosfarmaiyega extremely lazy hosnavi kebabs are ready .
90 Iqbal Kebab
(1)Meat one kilogram (without bone)
(2) 100 grams of gram daal
(3) Green coriander a paddle (finely chopped)
(4) Mint (finely chopped)
(5) Red Chilies 8 to 10 Assad (Prove)
(6) Onion is a detergent
(7) Oil one cup
(8) Ginger garlic a tablespoon
(9) gram masala, cardamom, clove ,sugar, Shahzira
(1o) Salt to taste
(11) cinnamon to taste
Meat to be made by adding meat, green lentils, ginger garlic, onions, spices, dried chilies, bay leaf , high flame and add table spoon oil. When the meat is well melted and let it become dry, add finely green gram with coriander, mint, green chili and lemon extract and granted it . Now put the meat on the palm and spread it and make it in a a small ball spread the fine black pepper, mint and green coriander and finely chopped green chilies and close the lid and pour oil on the light fire. Iqbal Kabab will be ready. Pinch of the mint (sauce )chutney taste good..