Bakra Eid Special Recipes Special

Aks_

~ ʍɑno BɨLii ~
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Aug 2, 2012
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Black Pepper Tikka Karahi





Black Pepper Tikka Karahi




Ingredients:

Chicken thigh pieces – 4
Onion – 1
Green chilli – 4 to 5
Garlic – ½
Ginger piece – 1 inch
Yogurt – (hung) 1 cup
Black pepper – 1 tbsp
Capsicum – 1
Cream – 3 tbsp
Clove powder – ¼ tsp
Cardamom powder – ¼ tsp
Salt – to taste
Oil – 4 tbsp
Method:

Make deep cuts on thigh pieces. Make a paste of green chilli, ginger and garlic. Fry onion in oil until it’s brown and make paste with the little bit of water. Now, in a bowl, add yogurt, black pepper, onion paste and green paste, mix well and dip thigh pieces in this mixture. Just coat and fry in hot oil on high heat, just to give colour. Then put the pieces in the yogurt mixture, take them out and put them back in, then leave it for an hour to 2 hours. Then in the same oil put chicken pieces along with all the marination and cook on low heat until it’s done. At the end of cooking, add chopped capsicum (optional), and cover for 2 minutes. Then mix cardamom powder, clove powder and cream and pour this mixture in tikkas, cover and cook on dum for more 5 minutes. Serve hot with salad and chutni.
Kali Mirch Ki Karahi
Ingredients:

Chicken – 1 kg
Tomato – 6
Green chillies – 5
Red crushed chilli – ½ tsp
Freshly ground black pepper – 1 tbsp
Salt – to taste
Ginger flaks – 2 tbsp
Fenugreek leaves – ½ tsp
Method:

Take a wok, put oil and add chopped tomatoes and salt, cook on a bit high heat until the tomatoes soften. Then add red crushed chilli, chicken and black pepper and green chillies, fry well. Cover and let it cook until the chicken is done well. Then fry until the water dries. Then add fenugreek leaves and black pepper and cook on dum for 5 minutes. Serve with green chillies and ginger flakes.
 

Aks_

~ ʍɑno BɨLii ~
Hot Shot
Aug 2, 2012
44,916
17,651
1,113
Ingredients:
500 gms Lamb Mince(Keema)
Brown Color
3/4 tsp Garam Masala
1 tsp Garlic (Lasun) paste
1 tblsp Raw Papaya Paste
1 tsp Ginger (Adrak) Paste
2 tblsp Cashewnut (Kaju)
2 tsp thick Cream (Malai)
2 Onion (Pyaj)
2 tsp Carom Seeds / Thyme (Ajwain)
2 tsp Dried Mango Powder (Amchoor)
2 tblsp Rock Salt (Kala Namak)
3 tblsp Cumin Seed (Jeera)
1 tblsp Dry Ginger (Saunth)
1 tsp Black Pepper (Kali Mirch)
1/2 tsp Nutmeg Powder(Jaiphal)
Method:
1) Wash the keema and put in a strainer and gently press to squeezeout all the water.
2) Mix all the ingredients to the keema and knead well.
3) Keep aside for 1 hour.
4) Heat a gas oven or an electric oven with the skewers.
5) Take a big ball of the keema mixture and hold a hot skewer carefully in the other hand.
6) Press the mince on to a hot skewer.
7) The keema will immediately stick to the hot skewer.
8) Repeat with left over mince on all the other skewers.
9) Place the skewers in the oven.
10) Keep rotating the skewers occasionally.
11) When cooked, gently remove the kababs from the skewers with the help of a napkin.
12) Shallow fry the kababs on a nonstick pans in 1 tablespoon oil.
13) To serve sprinkle some chat masala and lemon juice on the kababs.
 
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