Achaari Koftay

Ingredients for Koftay:

Mutton mince ½ kg 
Salt 1 tsp
Red Chili powder 1 tsp
Zeera powder 1 tsp
Garlic paste ½ tsp
Ginger paste ½ tsp
Besan 1 tbsp
Yogurt 2 tbsp
Garam masala powder 1 tsp

Method:

Mix the above ingredients in mutton mince. And make medium-sized balls.


Ingredients for Achaari Masala:

Whole coriander seeds 1 tbspSaunf (fennel seeds) 1 tsp
Kalonji 1 tsp
Rai daana (mustard seeds) 1 tsp
White zeera (cumin) 1 tsp
Methi daana (fenugreek seeds) 1 tsp


Method:

Roast all the ingredients mentioned above, and grind into powder.

Other Ingredients:

Curry leaves 10-12
Red chilies whole 6-8
Kalonji ½ tsp
Garlic paste ½ tsp
Ginger paste ½ tsp
Turmeric powder ¼ tsp
Red chili powder 1 tsp
Yogurt (beaten) ½ cup
Salt 1 tsp
Roasted zeera 1 tsp
Fried onion 1 small
Oil ¼ cup
Green chilies 3-4
Coriander leaves for garnishing

Method:

1. Heat oil in a pan, add curry leaves, whole red chilies, ginger, garlic paste, red chili powder, kalonji, haldi, yogurt, salt, roasted zeera, and fried onion. Saute until oil comes on top. 
2. Now add the achaari masala, and green chilies. Mix well. Add the koftay. Do not use spoon now. Stir the pan lightly. Cover and cook on dum for 10-15 minutes.
3. Garnish with coriander leaves. Serve with chapaati or plain naan.

Seekh Kabab

Ingredients:

Mutton mince ½ kg

Ghee 4 tbsp
Salt 1 ½ tsp
Red chili powder 2 tsp
Garam masala powder 2 tsp
Papaya paste 1 tsp heaped
Onion chopped 2 tbsp
Fresh coriander leaves finely chopped ¼ cup
Cornflour 2 tsp
Ginger paste 1 tsp heaped
Garlic paste 1 tsp heaped


Wooden skewers 15-16
Oil ¼ cup for frying


Method:

1. In a large bowl, mix all the above ingredients and leave it to marinade for couple of hours or overnight.
2. Wash the wooden skewers, let them dry.
3. Dampen your hand with few drops of oil. Take handful of this mixture and wrap around each wooden skewer in the shape of a sausage. Repeat the process with other skewers.
4. Shallow fry, keep turning from time to time so that they get cooked evenly all around.
5. You can also BBQ or bake it. 
6. Serve hot with sliced onion and lemon.  

Qeema Samosa - An all-time favourite snack

Samosas are everyone's favorite. The thin crisp coating of it makes it hard for you to resist. It has many variations. Make it with mutton mince, chicken mince, cheese, or aloo. They are often served with Green chutney, tamarind chutney, Ketchup or a hot cup of tea. 


Ingredients:
Mince 250 grams
Ginger paste 1 tsp
Garlic paste 1 tsp
Salt 1 tsp
Red chili flakes 1 tsp heaped
Crushed and roasted zeera 1 tsp
Oil 2 tbsp


Onion chopped 2 medium
Coriander leaves chopped 2-3 tbsp
Mint leaves 2-3 tbsp

Garam masala ½ tsp

Green chilies 2-3 chopped

Samosa Patti 1 packet

Maida 4 tbsp

Water ¼ cup 

Method:

Heat oil in a pan.

Add mince, and ginger, garlic paste. Bhuno well until mince changes the color, and water starts drying out. Add salt, red chili flakes, and crushed zeera. Stir fry until cooked through. Leave the mince to cool completely for 3-4 hours on room temperature. Now mix chopped onion, coriander leaves, mint leaves, garam masala, and chopped green chilies. 

Make thick paste of maida and water. 

Make samosas, seal them with the maida paste. 

This image has been google-d. 

And deep fry in preheated oil for 3-4 minutes on medium high flame until golden brown in color. Serve hot. 

Sindhi Biryani

I've got various recipes of Biryani. And on a friend's request I'm gonna upload some more Biryani recipes in coming days Insha'Allah. Rather than the regular Biryani, Sindhi Biryani is more spicy and tasty. A very famous rice dish to be served as a complete meal. This recipe is a delicious and mouthwatering choice. Enjoy this right away and enrich your taste buds. 


Ingredients:

Chicken 1 of weight 1.5 kg, cut into 14-16 pieces
Rice ½ kg
Whole black pepper 7-8
Tez pata 1 (bay leaf)
Bari elaichi 2-3
Cinnamon 3 sticks

Dried aloo bukhara or Plum (soaked in water for 15-20 minutes)

Onion sliced 4-5 medium
Tomatoes sliced 4 medium
Ginger paste 1 tsp heaped
Garlic paste 1 tsp heaped
Green chili paste 1 tsp heaped
Potatoes 3 medium cut into 2 pieces or 3 if using large potatoes
Salt 2 tsp
Red chili powder 2 tsp
Garam masala powder 1 tsp
Green chilies whole 6-7
Mint leaves ¼ bunch 
Coriander leaves ¼ bunch
Yogurt 1 cup (beaten)
Milk ¼ cup
Yellow food color ¼ tsp
Oil 1 cup
Kewra water 1 tsp

Method:  

1. Fill the pan with water. Add the whole garam masala in it. Let it boil. Add soaked rice, 4 tsp salt in boiling water and let it boil until rice is ¾ cooked. 
2. Drain the water and keep rice aside.
3. Heat oil in another pan, fry sliced onion until golden brown, then add ginger and garlic paste. Stir. Add potatoes, saute for 5 min. 
4. Add the chicken in the same pan, and bhuno well on high flame, keep stirring. When chicken changes the color, add sliced tomatoes, salt, red chili powder, green chili paste, soaked aloo bukhara, and 1 cup of water.

5. Cover and let it cook on low flame for 15-20 minutes until the chicken and potatoes are done.  

6. Now add beaten yogurt, and garam masala powder, leave on slow flame to cook for a while until the curry leaves oil on top. 

7. Add mint leaves, green chilies and coriander leaves, mix well. Mix yellow food color in the milk, add kewra.

 8. Now layer boiled rice on the top of prepared chicken curry, top it with milk mixed with color and kewra, drizzle ¼ cup of oil on the top, put it on dum for 10-12 minutes on medium high flame for first 2 minutes, then on low flame. 

9. Serve hot with raita.

Note: A lot of people like to add coriander/mint leaves on top of the rice, my family don't like it that way so I had to mix it in the curry. You can put it on the top if you want, before giving dum to Biryani. 

Serves: 5-6

Tikkiya Kabab

Ingredients
Mince 1/2 kg
Salt 1 1/2 tsp 
Pounded chilli flakes 1 tsp heaped
Garam masala powder 1/2 tsp
Ginger paste 1 tsp heaped
Garlic paste 1 tsp heaped
Papaya paste 1 tbsp
Onion 1 small finally chopped
Coriander leaves 1 tbsp finely chopped
Mint leaves 1 tbsp finely chopped
Bread crumbs fresh 3 tbsp heaped
Zeera roasted and grounded 1 tsp heaped
Coriander roasted and grounded 1 tsp heaped




Method:
Mix all the above ingredients in mince and keep it for 1 hour.


Flatten the mince firmly between your palms, give it the shape of kababs. And shallow fry until the meat is cooked.


Serve hot with lemon, chutney or raita.

Qeema Masala Handi

Qeema Masala Handi

Ingredients:

Mince (beef, mutton or chicken) ½ kg

Oil ½ cup

Ginger paste 1 tsp (heaped)

Garlic paste 1 tsp (heaped)

Tomatoes 3 medium (sliced)

Green chillies chopped 4 (big)

Red chilli powder 1½ tsp

Turmeric powder ½ tsp

Crushed black pepper 1 tsp (heaped)

Coriander powder 1 tsp

Roasted and crushed Zeera 1 tsp

Butter 2 tbsp

Salt 1½ tsp

Coriander leaves for garnish

Ginger julienne for garnish

Method:

Heat oil in a Handi or any cooking pan, add ginger and garlic paste, fry a little. 

Add sliced tomatoes, green chillies and all the above masala, cook until tomatoes are soft. 

Now add the mince, mix well and cook for 10 minutes on medium-high flame. 

Cover and put it on Dum, cook it for another 10-15 minutes on low flame.

When done, add butter.Garnish with chopped coriander leaves and ginger julienne. Serve with Naan.