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.

Desi Spaghetti

Ingredients:

Spaghetti boiled ½ packet 
Chicken 1 fillet (cut into julienne or cubes)
Oil 2-3 tbsp
Onion (medium) 1 sliced 
Tomato 1 finely chopped
Salt 1 tsp
Red chili powder 1 tsp
Soy sauce 1 tbsp
Coriander powder ½ tsp
Haldi 1  tsp
Cabbage shredded 1 cup
Carrot 1 


Method:

1. Heat oil in a pan, add chicken. Saute for 2-3 minutes. 
2. Add onion, and chopped tomato. Cook for another minute. 
3. Add all the seasoning mentioned above. Saute all the masala well. 
4. Add the vegetables, and boiled spaghetti, toss well. And serve! 

Juicy Chicken Burger

Ingredients for burger patties:

Chicken mince ½ kg
Bread slices small 3 (soak in ½ cup of water, squeeze well, then use)
Green chilies 6 finely chopped
Worcestershire sauce 1 tbsp
Soy sauce 1 tbsp
Garlic paste ½ tsp
Ginger paste ½  tsp
Crushed black pepper 1 tsp 
Mustard powder/paste ½ tsp
Onion 1 (medium) chopped
Egg 1
Salt 1 tsp
Mixed herbs ¼ tsp
Butter or margarine 1 tbsp


Oil ¼ cup for frying


To Assemble:

Burger buns as required
Cheese slices
Lettuce leaves
Mayonnaise


Method:

1. In a large bowl, combine all the seasoning, soaked bread slices, butter and other ingredients in chicken mince. Mix all together very well. 
2. Divide the mixture into 7-8 piles (you decide which portion size is best for you), and shape it into round patties using your hands. Make sure its not too thick, or too thin. 
3. Heat oil in a non-stick pan, fry chicken patties until golden and cooked through.
4. Toast the burger buns without oil in another pan. 
5. Now apply mayonnaise on each side of the buns in generous amount.
6.  Add lettuce leaf, cheese slice, and then fried chicken patty. 
7. Place another side of the bun of top. 
8. Serve with french fries! 

Yields: 7 burger patties.

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.  

Gulaab Jamun

One of the most popular dessert in countries of the Indian Subcontinent. - Gulaab Jamun

Ingredients:

Nido milk powder ½ cup

Yogurt 2 tbsp (beaten)

Baking soda ¼

Ghee 1 tbsp

Maida 2 tbsp

Cardamon powder ¼ tsp

For Sugar Syrup:

Sugar 2 cups

Water 1 ½ cups

Cardamon pods 2 slightly crushed

Ghee for frying

Pistachios for garnishing

Almonds for garnishing

Method:

1. Add sugar, water and crushed cardamon pods in a pan and stir it then let it cook on medium flame for 5-10 minutes. Do not overcook or it will caramelize the sugar.
2. Make the dough by combining milk powder, yogurt, baking soda, ghee, maida and cardamon powder. 
3. Divide the dough into 15-18 small portions. 
4. Make small balls by gently rolling each portion between your palms into a smooth ball.
5. Heat ghee/oil in a wok. Slip in the ball into the hot oil from the side of the pan, one by one. 
6. They will sink to the bottom of the wok. Do not stir. Keep the flame on medium-low. 
7. The Gulab Jamuns would rise slowly to the top if the temperature is just right. 
8. Now gently and constantly agitated to ensure even browning on all sides.
9. Make sure the temperature of the oil is not too hot, else the gulab jumuns will break or cook too quickly.
10. Now add fried Gulab Jamuns in warm sugar syrup. Leave it for at least 4-5 hours or overnight for best results. Serve warm or at room temperature. 

Rainbow Biryani

I played with some ingredients, used my creativity, and created this magical recipe in my kitchen. When we invited some guests over for dinner unfortunately their kid HATES potatoes and biryani. Shocking much? But that's true. So I thought of making masala of biryani but semi-dry gravy with boneless chicken, and color the rice to attract the kid. Result? He loved it! Since it was made for kids only, this is less spicy but tastes amazingly delicious. Anyways, lets  begin the recipe.

Ingredients:

Boneless chicken 250 grams
Tomatoes 2-3 medium finely chopped
Ginger paste ½ tsp
Garlic paste ½ tsp
Salt 1 tsp
Red chili powder 1 tsp heaped
Coriander powder 1 tsp
Haldi ½ tsp
Garam masala powder ¼ tsp heaped
Oil ¼ cup
Coriander leaves for garnishing


Boiled rice ½ kg (¾ done)
Food color any 3 (I used red, yellow and green)


Method:

1. Boil rice until ¾ done. Add a drop or two of each food color over rice, put it on dum till done. Keep aside. Shuffle them with the spoon to see the colorful result. 
2. Now, heat oil in a nonstick pan, add garlic and ginger paste. Saute for a bit. 
3. Add boneless chicken, saute until it changes the color to white. 
4. Put chopped tomatoes, cook until the water dries. 
5. Add all the remaining seasonings. Cook till the chicken is tender and cooked. 
6. Add layer of colorful boiled rice in your serving dish, pour cooked chicken on the top. 
7. Garnish with chopped coriander leaves and serve hot. 

Chinese Cutlets

Ingredients:

Potatoes ½ kg (boiled and mashed)

Chicken 1 breast fillet boiled and shredded

Cabbage ¼ cup finely chopped

Carrot 1 small finely chopped

Noodles boiled ¼ cup

Salt 1½ tsp

White pepper ½ tsp

Green chilies 2 finely chopped

Tomato ketchup 3 tbsp

Chili garlic sauce 2 tbsp

Soy sauce 1 tsp

Red chili flakes ¼ tsp

Garam masala ¼ tsp

Egg beaten 2

Method:

1. Mix all the above ingredients in a clean bowl except eggs. 
2. Now, shape a handful of mixture into a cutlet. 
3. Dip each cutlet in beaten egg and shallow fry in preheated oil until they turn golden brown. 
4. Remove from heat and set aside on kitchen towel. Serve hot. 

Masala Aloo

Ingredients:

Baby Potatoes ½ kg (half boiled)

Zeera roasted and crushed ½ tsp

Whole coriander roaster and crushed ½ tsp

Rai (mustard seeds) ¼ tsp

Salt to taste

Garam masala 1 tsp

Turmeric powder ½ tsp

Red chili powder 1½ tsp

Tamarind juice ¼ cup

Oil 3-4 tbsp

Coriander leaves for garnishing

Method:

1. Peel the potatoes, boil them for 6-8 minutes until half done. Let them cool in room temperature. 
2. Now take a pan, heat oil, add mustard seeds, let it pop for 1 minute. 
3. Now add all the remaining ingredients except potatoes, and coriander. Saute spices well. 
4. Add half boiled potatoes, cover and let it cook for 5-10 minutes on slow flame. 
5. Garnish with coriander leaves on top and serve. 

Chicken and Potato Croquettes

Ingredients:

Potatoes ½ kg boiled and mashed

Chicken 1 cup shredded (boiled with salt to taste, white pepper ¼ tsp and 1 tsp of green chili paste)
Coriander leaves 3-4 tbsp chopped
Salt 1 tsp
Garam masala ½ tsp
Paprika powder ½ tsp (use red chili powder instead, if you don't have paprika) 
Black pepper ½ tsp
Roaster and crushed Zeera 1 tsp
Green chilies 1-2 finely chopped



Egg 1 (beaten)
Bread crumbs as required





Method:

1. Add mashed potatoes and shredded chicken in a clean bowl.
2. Add all the above ingredients in it, except egg and bread crumbs. Mix well with hands. 
3. Give them a croquette shape, or make any shape you desire. 
4. Dip in beaten egg, roll into bread crumbs, and deep fry in preheated oil until golden brown in color. 
5. Serve hot with Salsa or ketchup.

Sev Puri - A Savory Plate.

This is another favorite chaat sold on the streets of India. Every bhelwala has his own recipe of it. Though I got this recipe from one of the most famous Bhelwala in Mumbai  (India). Made an individual plate of this delicious snack for everyone at Iftaar today. And trust me, it satisfied our hunger. And hey, it doesn't even have much calories! ;)


Sevpuri, as the name indicates is sev topped on puris or papadis, along with potatoes and chutneys. Tangy, crisp and tongue tickling are some words that come to my mind when I think of sevpuri. The very thought makes my mouth water as I reach out to make this delicious chaat! 




Ingredients:
Flat puri/papadi as required
Potatoes 2 medium boiled and mashed. (after mashing the potatoes, add ½ tsp of salt, ¼ tsp of grounded zeera and chaat masala, mix well)
Raw mangoes ¼ cup finely chopped
Onion 1 medium finely chopped 
Red chutney (recipe below)
Green chutney (recipe below)
Sweet chutney (recipe below)


For the Garnish
Thin Sev ½ cup
Coriander leaves chopped 2 tbsp
Chaat masala to sprinkle 


For the Red Chutney
Kashmiri red chilies 5-6
Whole cumin seeds 1 tsp
Salt to taste
Garlic cloves 2-3


Method for Red Hot Chutney:
Soak the chillies in 1 cup of water for a few hours and grind to a smooth paste with the rest of ingredients under Red Hot Chutney column with little water.


For the Green Chutney
Coriander leaves 1 bunch
Mint leaves half bunch
Garlic cloves 2-3
Green chili 2-3
Lemon juice 1 tbsp
Sugar 2 tbsp
Salt to taste

Method for the Green Chutney:
Grind all the above ingredients to a fine paste using very little water.


For the Sweet chutney
Tamarind 100 grams
Dates 5-6
Salt a pinch
Sugar 1 tbsp or use a small piece of Jaggery instead 
Water 1 cup


Method for the Sweet Chutney:
Boil the above ingredients together with 1 cup of water. It should be of medium consistency. Not too thick, not too thin.


How to Assemble:
Arrange the flat puris/papadis in a plate. Top each puri with some mashed potatoes, a tsp of all three chutneys, chopped onion, chopped raw mangoes. Cover with generous amount of sev.  Sprinkle chaat masala on the top. Garnish with coriander leaves. 


Serve immediately or the puris may become soggy!

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. 

Chicken Karahi

Ingredients:
Chicken ½ kg 
Salt to taste
Tomatoes 4 sliced
Black pepper crushed ½ tsp
Pounded red chili flakes 1 tsp heaped
Garlic paste 1 tsp heaped
Ginger paste 1 tsp heaped
Yogurt beaten ½ cup
Garam masala powder ½ tsp
Zeera roasted and grounded 1 tsp
Ginger cut in julienne to garnish
Green chilies to garnish
Coriander leaves chopped to garnish
Oil ½ cup
Kasoori methi 1 tbsp (dried Fenugreek leaves)




Method:
Heat oil in a wok, add chicken and fry on medium-high flame till light in color. Take it out and keep aside.

Fried Chicken

 Now add sliced tomatoes in the same wok, cover and let them cook till soft and tender

Add ginger/garlic paste, salt, black pepper, red chili flakes and zeera. Bhuno well.

Remaining Ingredients 

Add fried chicken, beaten yogurt. Mix well. Cover and put it on dum for 10-15 minutes.




Sprinkle garam masala and kasoori methi on top. Mix well.




Garnished with ginger, coriander leaves and green chilies.

Garnish with these ingredients.

Serve with naan or tandoori roti.

Chicken Karahi

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. 

Paapri Chaat

Last Ramadan when my sister was here in Pakistan, she taught me this delicious Paapri Chaat and since then it's equally famous among my family and extended family members.

Paapri Chaat is a mouth watering North Indian fast food, relished by most of the people. It can be found easily on the roadside food carts all over India & Pakistan. 

In the realm of chaat recipes, Paapri Chaat, is a favorite. The chutney drizzled on a bed of chickpeas, boiled potatoes, lends a sweet, tangy and savory note, further fortified with beaten yogurt and finished with chopped onions, tomatoes, coriander leaves and Paapri, adding crunch to the hearty chaat. A crowd-pleasing appetizer recipe that is quick to fix provided you have done some preparation work ahead. Wow your guests by artfully arranging the papdi with zesty toppings and vibrant garnishes for an impressive beginning to a dinner or lunch.

Paapri Chaat 

Paapri Chaat

Ingredients: 

Chickpeas 250 grams (boiled)
Salt ½ tsp
Red chili flakes ½ tsp
Crushed coriander ¼ tsp
Crushed zeera ¼ tsp

Khatti Meethi Chutney 6-7 tbsp (or according to your taste)

Yogurt (beaten) 4-5 tbsp

Chaat masala 1 tsp

Potato boiled 1 medium (cut into cubes)

Onion chopped 1 small

Tomato chopped 1 small (without seeds)

Coriander leaves chopped for garnishing

Green chillies 2 finely chopped

Paapri (ready made) 3/4 cup

Ingredients for Khatti Meethi Chatni:

Dates 4 ounces
Tamarind pulp ½ cup
Water 1 cup
Salt 1 tsp
Sugar 1 tbsp
Chili powder 1 tsp
White cumin 1 tsp
Garlic paste 1 tsp
Method
Soak 4 ounces dates in 1 cup water for 1 hour, drain, remove seeds. And blend rest of the ingredients and soak dates till smooth.

How to Assemble:

Mix chickpeas and boiled potatoes in a serving platter with salt, red chili flakes, crushed zeera and crushed coriander. Drizzle Khatti Meethi Chatni, beaten yogurt (don't mix it, just drizzle on top). Sprinkle chopped onion, tomato, green chillies, crushed paapri, chaat masala and coriander leaves on top. And serve immediately.

NOTE: Prepare this Chaat, and add Paapri few minutes before serving otherwise it will become soggy.

The Famous Street Food of Pakistan - Bun Kabab

Bun Kabab is an authentic Pakistani sandwich, served with chutney. It is usually found in road side stalls and in restaurants. Bun Kabab consists of a spicy patty which is shallow-fried, onions, tomatoes, cucumber and chutney or raita in a burger bun or hotdog bun.

Unlike a beef patty, the bun kabab is mixed with ground lentils, powdered cumin seeds, and an egg batter into a mixture which is then fried in ghee or oil. One may find bun kabab at vendor stalls throughout Pakistan.

Variations:

The patty can be made of chicken, potatoes, beef or mutton. The beef and egg recipe though is the most popular, especially with the street vendors of bun kabab.


Ingredients:

Channa daal 1 cup (boil with white cumin seeds 1/2 tsp, black cumin seeds 1/2 tsp, salt 1 tsp, water 2 cups, red chili powder 1/2 tsp till tender and grind it.)
Boiled and mashed Potatoes 4 medium size 
Red chili powder 1/2 tsp
Salt 1/2 tsp
Garam masala 1/2 tsp
Egg white beaten 2
Burger buns 
Cucumber 1 sliced
Tomatoes 1 sliced
Onion 1 sliced


Method: 

1. Mix channa daal and mashed potatoes together, add in salt, red chili powder, and garam masala. 
2. Mix well, the mixture should be firm enough to shape into patties.
3.  Take some of the mixture in your hands, and shape into burger patties.

4. Beat egg whites till foamy.

5. Heat oil in a pan.

6. And shallow fry patties till light golden in color.

7. Cut the burger buns from the center.

8. Slice tomatoes, onion and cucumber.

9. Toast burger buns in a pan (with/without oil or butter), apply chutney on both sides place the fried burger patty, put cucumber, tomatoes, and onion rings. Add 1 tbsp chutney on above.  

10. Cut from the center and serve.

Ingredients for Chutney:

Salt 1 tsp

Green chillies 4

Coriander leaves 1 bunch

Yogurt 3 tbsp

Tomato 1

Khatai Powder 1/2 tsp

Mint leaves 1/2 bunch

Garlic paste 1/2 tsp 

Method:
Add all the ingredients in the blender, and blend it till smooth.