Tomato fish

Ingredients
1/2 kg boneless fish
2 tbsp flour
1/2 tsp flour
1/4 tsp white pepper
1 tbsp vinegar

Ingredients for batter
5 tbsp flour
1/4 tsp salt
1 egg
1 tbsp oil
1/2 cup milk
Oil to frying

Ingredients for sauce

1/4 cup oil
1/2 cup onion
1 tbsp chopped onion
1 tbsp chopped garlic
2 green chilies
1 tbsp sugar
1/2 tsp salt
2 tbsp lemon juice
3 tomatoes
4 mushroom


Method

•Marinate fish with 2 tbsp flour, salt to taste, 1/4 tsp white pepper and 1 tbsp vinegar
•for 30 minutes.

•In a bowl, add 5 tbsp flour, 1/4 tsp salt, 1 egg, 1 tbsp oil and 1/2 cup milk

•Dip fish pieces in batter and shallow fry in oil till their color changes to golden brown.

•Then in a pan, heat oil to fry 1 tbsp chopped onion and 1 tbsp chopped garlic for 2 minutes

•Add 2 green chilies, 4 sliced mushrooms, 1/2 tsp salt, chili powder, 3 chopped tomatoes, 2 tbsp lemon juice and 1 tbsp sugar in it and cook until tomatoes are soft

•Add fish to the sauce and toss it well.
Garnish with coriander leaves before serving.

Lagan Boti

Ingredients
Boneless beef undercut ½ kg
Ginger garlic paste 1 tbsp
Raw papaya 1 tbsp
All spice 1 tsp
Chili powder 1 tsp
Roasted cumin crushed 1 tsp
Poppy seeds grinded 1 tsp
Roasted gram grinded 1 tbsp
Salt 1 tsp
Lemon juice 2 tbsp
Oil ¼ cup
Onion rings, Coriander leaves and mint leaves for garnish

Method
Marinate your undercut botis with all above for 1 hour, spread mixture in a lagan, cook covered on low flame till tender, serve garnished with coriander leaves, onion rings and mint leaves.

Bihari korma

Ingredients
Chicken 1 kg 12 pieces
Yogurt 1 ½ cup
Onion brown and crushed ½ cup
Coriander powder 2 tsp
Chili powder 2 tsp
Green cardamom grinded ½ tsp
Mace grinded ¼ tsp
Nutmeg grinded ¼ tsp
Ginger garlic paste 2 tsp
Salt 1 ½ tsp
Whole spices 1 tbsp
Allspice ½ tsp
Oil ¾ cup
Saffron ¼ tsp
Kewra water 1 tsp
Onion 1 raw grinded
Method
Heat oil fry raw onions, add ginger garlic paste with whole spices, all the dry seasonings, fry well adding little water, add chicken, fry for 5 minutes, add yogurt with 1 cup water, cover and cook till thick gravy, lastly add grinded allspice, grinded green cardamom, mace and nutmeg, brown onion grinded, saffron nd Kewra. Leave it on sum, serve with paratha

BBQ haryali chicken boti

Ingredients
Chicken 1 kg 16 pieces
Ginger garlic paste 1 tbsp
White vinegar 3 tbsp
Green chilies 8 grinded
Coriander leaves 3 tbsp grinded
Mint leaves 10 grinded
Salt 1 ½ tsp
Onion 1 medium grinded
Oil ¼ cup
Gram flour 2 tbsp
Allspice 1 tsp
Yogurt ¼ cup
Egg white 1
Lemon juice 2 tbsp
Kasori methi 1 tsp
Method
Marinate chicken with ginger garlic paste, vinegar and salt for 30 minutes, slightly sauté gram flour, remove in a bowl add in grinded green masala paste with yogurt, egg white, lemon juice, kasori methi and allspice, add in chicken, marinate for 2 hours then BBQ or bake, give dum of coal, serve with chatni.

Kofta Narma Dil

ingredients
Mince double machined 1/2 kg
Onion 1 grinded
Ginger garlic 2 tsp
Salt 1 tsp
Chili powder 1 tsp
All spice 1 tsp
Roasted gram 3 tbsp
Poppy seeds 1 tbsp
Almonds 10
Ingredients for gravy:
Onion 1 raw blended
Ginger garlic paste 2 tsp
Chili powder 1 1/2 tsp
Salt 1 tsp
Coriander powder 1 1/2 tsp
Turmeric 1/4 tsp
All spice 1/2 tsp
Yogurt 1 cup
Method for kofta
Grind mince well mix with ginger garlic paste, salt, chili powder, all spice, onion grinded, grinded gram, poppy seeds and almonds, mix very well, add 1/4 cup water make into balls.
Method for gravy
heat 1/2 cup oil add blended onion, ginger garlic paste, fry well for 5 minutes, add salt, chili powder, turmeric, coriander powder, fry well adding little water, add yogurt, fry till oil comes on top, add koftas, fry in masala for 5 minutes, add 1 1/2 cup water for gravy, cover and cook for 10 minutes, lastly add all spice, chopped coriander leaves.

Potato Chops with Tomato Sauce

Ingredients:
• ½ kg mutton chops
• ½ kg potatoes
• Salt, pepper, vinegar
• 1 egg, bread crumb
• 1 oz butter
• 1 oz. milk
• 1 cabbage or salad, 3 tomatoes for serving.
Method:
Cut the chops into different pieces and keep on boil, till they are ready, with a little water.
Take out the chops(do not throw away the stock} and add into them ½ dessert spoon of vinegar, ½ teaspoon of salt and ½ teaspoon of pepper. Mix.
Mash the potatoes and add into them butter, milk and ½ teaspoon of salt. Mix. Take one chop, cover it with potato, letting the end of the bone, to remain outside, dip into an egg and then into bread crumbs and then fry. Treat all the chops in the same way. 6 or 7 chops can be made from ½ lb.
Tomato sauce:
Ingredients:
• tomato puree ½ cup.
• 1 tablespoon vinegar
• 1 teaspoon sugar
• ¼ teaspoon salt
• 1 pinch red chilli powder
• ¼ in ginger.
Method:
In a sauce add puree, vinegar, sugar, salt, ginger chopped, chilli powder and keep onto boil until thick. Keep aside.
Serving keep the potato chops, in the centre of a plate, with bones pointing upwards. Put some leaves (whole) of the salad in the centre. Cut the tomatoes into rings and serve on sides. One ring of a tomato and one leaf of salad and so on. Serve the sauce in a jug. While eating pour it over the chops and then eat.

Chili bonanza chicken

Ingredients
Chicken 1 kg 16 pieces
Ingredients for batter
Eggs 2
Corn flour 2 tbsp heaped
Flour 2 tbsp heaped
Salt ½ tsp
Crushed red pepper ½ tsp
Baking powder `½ tsp
Ingredients for sauce
Garlic rushed 1 tbsp
Green chilies chopped 1 tbsp
Soya sauce 2 tbsp
Chili sauce 2 tbsp
Ketchup 5 tbsp
Salt and pepper 1 tsp each
Water or stock 1 cup
Spring onion leaves chopped 1 tbsp
Coriander leaves 1 tbsp
Oil ¼ cup
Method
Boil chicken in 2 cups water for 15 minutes till half done, strain and save the stock, in a bowl mix all the ingredients for batter, dip chicken pieces in batter and deep fry until golden brown, keep aside, heat oil in a wok add garlic and green chilies, soya sauce, ketchup, chili sauce, salt, pepper and stock, add the fried chicken pieces, cook on high flame till sauce thick, serve garnished with chopped spring onion leaves and coriander leaves.

Tawa galawati kabab

Ingredients
Mince ½ kg double machined
Brown onion grinded 3 tbsp
Ginger garlic 1 tbsp
Roasted gram flour 2 tbsp
Egg 1
Chili powder 1 tsp
Salt 1 tsp
Allspice 1 tsp
Coriander leaves chopped 2 tbsp
Green chilies chopped 4
Oil for shallow frying
Method
Put altogether in a food processor, chopperize well, keep aside for an hour, shape into flat tikkis heat oil on a tawa and shallow fry on medium heat till light golden on both sides, serve garnish with onion rings and serve with mint chatni.

Fiery chili chicken with creamy sauce

Ingredients
Chicken 1 kg 4 pieces
Salt 1 tsp heaped
Lemon juice 2 tbsp
Ginger garlic 2 tbsp
Curry leaves 8 to 10
Whole red chilies 8 to 10
Rice 2 tbsp
Yogurt hanged ½ cup
Coriander leaves 2 tbsp
Oil ¼ cup
Flour ½ cup
Ingredients for tomato gravy
Butter 1 tbsp
Oil ¼ cup
Tomato paste 4 tbsp
Ketchup 4 tbsp
Ginger garlic 1 tsp
Salt ½ tsp
Allspice ½ tsp
Chili powder ½ tsp
Cream ½ cup
Kasori methi 1 tsp
Sugar 1 tsp
Coriander leaves chopped 1 tbsp
Method for chicken
Give deep cuts on chicken pieces, make a fine paste by grinding together red chili, curry leaves, ginger garlic and rice to a smooth paste, mix in lemon juice, salt, yogurt, marinate chicken with this paste leave it for at least 4 hours, heat oil in a pan roll in the marinated chicken pieces in dry flour and cook in ¼ cup oil for 10 to 15 minutes. Add half cup water cover and cook till chicken tender. Now make creamy sauce by heating butter and oil in a pan add tomato paste, ketchup, ginger garlic, salt, allspice, chili powder, cream, fry well add sugar and kasori methi, put prepared chicken pieces in the sauce leave it on dum for 10 minutes serve garnished with coriander leaves

Bihari keema

Ingredients
Mince ½ kg (double machined)
Yogurt 1 cup
Poppy seeds 1 tbsp heaped
Desiccated coconut 1 tbsp heaped
Button red chilies 12
Cloves 3
Green cardamom 3
Cinnamon sticks 2
Ginger garlic paste 1 tbsp heaped
Salt 1 tsp
Nutmeg grinded ¼ tsp
Mace grinded ¼ tsp
Brown onion grinded 3 tsp
Allspice 1 tsp
Raw papaya 1 tbsp heaped grinded
Ghee/oil ½ cup
Method
Roast and grind together poppy seeds, desiccated coconut, button red chilies, cloves, cinnamon and green cardamom finely, marinate mince with raw papaya, ginger garlic paste and keep for 2 hours, heat ghee add roasted and grinded masala with ¼ cup water, salt and fry for few minutes add marinated mince, mix well add yogurt, cover and cook on slow flame till water dries add brown onion, allspice, give dum of coal, serve garnish with coriander and green chilies, serve hot with khameeri paratha

BBQ chicken masala

Ingredients
Chicken 1 kg 16 pieces
Yogurt 4 tbsp
Ginger garlic 1 tbsp
Roasted and crushed cumin 1 tsp
Chili powder 1 tsp
Salt 1 tsp
Lemon juice 3 tbsp
Roasted gram flour 1 tbsp
Green cardamom grinded ½ tsp
Method
In a bowl mix altogether, marinate chicken in this for 2 hours, put on skewers, BBQ or bake, give dum of coal, keep aside.
Ingredients for masala
Onion finely chopped 4 tbsp
Ginger chopped 1 tbsp
Garlic chopped 1 tbsp
Tomato 2 blended
Onion 1 cut into strips
Capsicum 1 cut into julienne
Tomato 1 cut into julienne
Green chilies chopped 4
Salt 1 tsp
Crushed red chili 1 tsp
Coriander roasted and crushed 1 tsp
Kasori methi 1 tsp
Coriander leaves 2 tbsp
Oil ½ cup
Method
Heat oil add chopped onion with chopped ginger garlic, fry for 5 minutes add blended tomatoes, fry well, add dry seasonings with chopped green chilies and coriander leaves, lastly add kasori methi, add the BBQ chicken, bhunno for 5 minutes, cover and leave it on dum with vegetable julian, toss and remove.

Makhani karhai

Ingredients
Chicken 1 kg 20 pieces
Yogurt ½ cup
Lemon juice ¼ cup
Crushed red pepper 2 tsp
Crushed black pepper 1 tsp
Salt 1 tsp
Ginger garlic paste 1 tbsp
Roasted coriander 1 tsp
Allspice 1 tsp
Ginger garlic paste 1 tsp
Butter 2 ounce
Oil ¼ cup
Roasted and crushed cumin 1 tsp
Ginger sliced 1 tbsp
Green chilies chopped 2
Allspice ½ tsp
Method
Heat butter and oil in a wok, add chicken fry for 10 minutes, add ginger garlic paste, salt, cover and cook for 15 minutes, then add crushed pepper, crushed coriander, crushed cumin, crushed red pepper and yogurt, cover and cook till chicken done, lastly add ginger, green chilies, allspice, lemon juice, serve with nan.

Shahi Murgh Musalam

Ingredients
Whole Skinless Chicken 1 kg
Black Pepper Powder ½ teaspoon
Ginger Paste 1 teaspoon
Garlic Paste 1 teaspoon
Green Chili Paste 1 teaspoon
White Vinegar 1 cup
Yoghurt 700 grams
Fried Onions 1 cup
Cumin Powder ½ teaspoon
Red Chili Powder ½ teaspoon
Small Cardamom Powder ¼ teaspoon
Whole Cinnamon Sticks 3-4 sticks
Saffron Pinch
Salt As per taste
Sugar 2 teaspoons
Dried Plums 8-10 pieces
Raisins 12-15 pieces
Almonds 8-10 pieces
Boiled Baby Potatoes 4 pieces
Boiled Eggs 2 pieces
Oil As required
Ghee As required
Blanched Almonds and Pistachios For garnishing

Method
Marinate whole chicken in salt, black pepper, ginger paste, garlic paste and green chili paste. Set aside for a minimum of 30 minutes. Then fry the chicken in oil till the color changes from the top.
In a blender, add yoghurt, sugar, white vinegar, fried onions, cumin powder, red chili powder, salt, saffron and small cardamom powder to make a smooth mixture.
In a separate saucepan, put the chicken and pour the yoghurt mixture on top. Add cardamom sticks and saffron. Pour ghee and little oil. Let this simmer till the chicken get’s tender and the yoghurt mixture changes color. Then add boiled baby potatoes, boiled eggs, dried plums, raisins and almonds and cook for another 10 minutes or very low flame.
Garnish with blanched almonds and pistachios

Murgh badami pasanday

Ingredients

Chicken breast ½ kg

Butter 2 tbsp

Oil ½ cup

Ginger garlic 2 tsp

Yogurt 1 cup

Salt 1 tsp heaped

Almonds grinded 1 tbsp

Mace pinch grinded

Green cardamom grinded ½ tsp

Onion chopped 4 tbsp

Tomato paste 2 tbsp

Chili powder 1 ½ tsp

Black pepper powder ½ tsp

Water 1 cup

Saffron essence 2 drops mixed with 2 tbsp milk

Method

Marinate chicken breast with ginger garlic, yogurt and salt for 1 hour, heat oil and butter add chopped onion, fry till light golden add tomato paste, chili powder, black pepper, cook for 10 minutes add marinated chicken breast, cook for another 10 minutes lastly add almonds grinded, mace, saffron milk, serve garnish with coriander leaves.

Nihari

                           
Nihari is a Pakistani, Indian, and Bangladeshi dish. It is a stew consisting of slow cooked beef or lamb garnished to taste and served with cooked brains or bone marrow.

RECIPE

Bong ka gosht(Mutton) 1 kg

Nalli 1 optional

Ginger garlic 1 ½ tbsp

Ghee(Clarified Butter) 2 cups

Prepared nihari masala 4 tbsp

Wheat flour 1 cup

Flour ½ cup

Chili powder 3 tbsp

Salt 2 tsp heaped

Water 10-12 cups

Ingredients for nihari masala

Cinnamon sticks ½ cup of 1 inch each

Black Cardamom 25

Green Cardamom 40

Cloves ¼ cup

Mace ¼ cup

Black pepper ½ cup

Fennel seeds½ cup

Grinded katchri (Meat tenderizer)¼ cup

Kaskas(Poppy seeds) ¼ cup

Chili powder ¼ cup

Saunt(dry ginger) grinded ¼ cup

Method for nihari masala

Grind altogether finely. Put in an airtight bottle and use accordingly.

Method

Heat 2 cups ghee. Fry 1 ½ tbsp ginger garlic paste; add in 1 kg meat pieces along with 3 tbsp chili powder, 2 tsp salt and 4 tbsp prepared nihari masala. Fry well by sprinkle little water. Add in nalli and 10 to 12 cups of hot water. Add to the meat stirring continuously. Cover and again let it cook on very low flame for at least 2-3 hours. Serve with finely sliced ginger, chopped green chilies, lemon, coriander leaves and nan.

Chicken Jalfrezi

Chicken Jalfrezi is mild hot chicken curry richly flavored with capsicum and onion.It is mixture of Pakistani flavors and Chinese touch. Chicken Jalfrezi is served  with steamed rice, but you can also serve it with chapatti.

RECIPE

Boneless chicken ½ kg (cut into 1 inch cubes)

Capsicum 1 (cut into small squares)

Onion 1 (cut into small squares)

Egg 1

Tomatoes 2 (chopped)

Green chilies 4 (chopped)

Oil ½ cup

Garlic paste 1 tsp

Red chili powder 1 tsp

Salt 1 tsp

Chili sauce 2 tsp

Ketchup 2 tsp

Black pepper ½ tsp (crushed)

Coriander leaves 2 tbsp (chopped)

Marinate chicken cubes with salt, chili powder, black pepper, chili sauce and ketchup for 30 minutes.

Heat oil in a wok.

Fry garlic paste with tomatoes for 5 minutes.

Add marinated chicken, cook till chicken is done and oil starts to float.

In a frying pan heat oil, fry cubed capsicum and onion for 2 minutes till soft.

Beat eggs with a pinch of salt and pepper, fry and slice in cubes.

Add fried capsicum, onion and omelet cubes to cooked chicken.

Garnish with chopped coriander and green chilies.

Serve hot.

Lahori Charga

Steam Roast Chicken (Charga) A famous Lahori Chicken item that is hot and spicy,once you eat you cant stop your hands to eat more :)Even if we have tried the most fascinating and delicious foods from around the globe, we still come back to our authentic classic food. i made this for ma sista's birthday party and it was great.sharing my chicken charga recipe with you people

RECIPE
Chicken (Whole) 1
Yogurt 250g (1 cup)
Sesame Seeds (till) 1.5 tsp
Chaat Masala 2tsp
Ginger 1 inch
Garlic 10 cloves
Cumin Seeds 1 or 1.5 tsp
Coriander Powder 2 tbsp
Yellow Food Color 1/2 tsp
Chopped Red Chilies 2 tsp or 1 tbsp
Salt 1 tsp
Lemon 1
Vinegar 2-3 tbsp

Take a whole chicken cover it with 2-3 tbsp of vinegar.

Leave it for 1-2 hours in fridge.

Mixture for marination: Grind sesame seeds (till) & white cumin seeds.

Take a cup of yogurt and add the above mixture in it.

Add 2 tbsp coriander powder & 1 tsp salt in yogurt.

Now add 1/2  tsp yellow food color in yogurt mix.

Also add 2 tbsp of red chilies & 2 tsp chaat masala.

Make ginger garlic paste from 10 clove garlic & 1 inch ginger piece.

Add ginger garlic paste in the yogurt mixture.

Add juice of 1 lemon.

Mix all the ingredients well.

Take out the vinegar coated chicken & make small cuts or pockets in it.

Apply the yogurt mixture properly.

Leave overnight or for 3 hours at least.

Tie the chicken legs together with a cotton thread.

Take a foil & put chicken in it.

Pour all the left marination on the chicken & then cover it properly.

If you have a steamer then use it for steam roasting.

Otherwise use a stove-steamer.

To Steam In Pot: Take a medium sized pot, fill it to the half with water.

Place a strainer (above water surface) in the pot.

Let the steam form for a while.

Put the foiled chicken on the strainer & cover it with a lid.

Let it cook in steam for  30 minutes.

Now take the chicken out of foil and put it in a hot Oil,Fry for 15 minutes till it get golden and glazed.

Serve with naan and salad.