SHAHI RAZALA

INGREDIENTS:

mMeat : 1 kg
Salt : as per taste
Ginger Garlic Paste : 2 tbsp
Onion (finely sliced) : 2 medium
Yogurt : 2 cup
Cloves : 6-8
Small Cardamon : 6-8
White Pepper Powder : 1 tbsp
Coconut Powder : 4 tbsp
Green Chilies : 4-6
Kewra Essence : a few drops
Cooking Oil : 1 cup

garnish:
green chilies (chopped)
fresh coriander (chopped)
almond slivers
small cardamom

Method:
Put meat with cloves and cardamom in a pot. Cover and cook the meat on low heat till water in the meat
dries. In the meantime, blend onions with green chilies and coconut to make a thick paste and keep aside.
             In a separate pot, slightly heat cooking oil on medium heat for 2-3 minutes. Add ginger garlic paste
and the onion paste and stir well until oil separates.
             Add the meat to the onion paste and mix well. Mix salt and white pepper in yogurt and pour it over the meat. Do hot stir.
              Add Kewra essence, cover and simmer on low heat for 8-10 minutes. 

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NARGISY KOFTE

Ingredients:
 
Mince Meat : 1 kg
Ginger Garlic Paste : 1 tbsp
Salt : as per taste
Onion : 2 medium
Red Chilies Powder : 1 tbsp
Green Chilies : 3-4
Fresh Coriander : 1/2 bunch
Roasted Grams : 4 tbsp
Bread Slice : 2
Eggs : 9

Ingredients For Gravy:

Onion (finely sliced) : 2 medium
Ginger Garlic Paste : 1 tbsp
Salt : as per taste
Red Chilies Powder : 1 tbsp
Coriander Powder : 1 tbsp
Turmeric Powder : 1/2 tbsp
Cumin Seeds : 1 tbsp
Whole Spice Grain : 1 tbsp
Yogurt (whipped) : 1 cup
Cooking Oil : 1/2 cup

Garnish :

Green Chilies (chopped) : 3-4
Fresh Coriander (chopped) : 1/2 bunch

Method For Kofte: 
Add all the ingredients except eggs in mince meat and grind twice. Add an egg, knead well and
refrigerate for 10-15 minutes.
                 Hard boil 8 eggs and wrap each egg firmly in mincemeat (apply oil on hands). If need be, secure the kofte with some thread. Refrigerate the kofte until the gravy is prepared.

Method For Gravy: 

In a large pot, slightly heat oil on medium heat for 3-4 minutes and add whole spice grain. When it pops,and pour it in the pot. Stir well until oil separates. Pour a cup of water and bring to a boil. Add the kofte and cook without covering until the water dries, lightly shaking the pot a few minutes in between. When water dries, add another cup of water and sprinkle fresh coriander and green chilies. Simmer on low heat for 5-7 minutes.

Before cutting kofte, dip the knife in warm water.

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Posted in: kofte

Shahjehani Koftas

                                

Ingredients for Kofte:

Mincemeat                              1 kg

Ginger Garlic pasts                  1 tbsp

Salt                                         as per taste

White pepper powder             1 tbsp

Desiccated coconut                 2 tbsp

Green chilies                            4-6

Fresh coriander                       ½ bunch

Almonds                                 4 tbsp

Pistachios                               4 tbsp

Raisins                                    4 tbsp

Bread slices                             2

Ingredients for Gravy:

Onion (finely sliced)               2 medium

Ginger garlic pasts                 1 tsp

Salt                                        as per taste

White pepper powder            1 tsp

Cumin seeds                          1 tsp

Whole spice powder            1 tbsp

Milk                                       2 cup

Yogurt( whipped)                   1 cup

Fresh cream                            ½ cup

whole spice  powder              1 tbsp

Green chilies (chopped)           3-4

Fresh coriander (chopped)      ½ bunch

Cooking oil                             ½ cup

Method for Koftes:

Mix all the kofte ingredients and grind well. Refrigerate for a few minutes  Make small oblong shaped kofte and refrigerate them until the gravy is prepared.

Method for Gravy:

In a large pot, heat cooking oil on medium heat for 3-5 minutes and add whole spice powder. When it pops add onions and stir fry till golden. Add ginger garlic paste, salt, white pepper, cumin and yogurt and stir well for 2-3 minutes.add the kofte and stir well until oil separates. Add milk and when it comes to a boil, pour the cream. Shake the pot lightly by holding it with potholder.

Sprinkle green chilies, fries coriander and whole spice powder and simmer on low heat for 5-7 minutes.

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Posted in: kofte

chicken shami kebab

                                              

     
                                                   INGREDIENTS:-

       Chicken breast : 1/2 kilo
       Gram lentils : 1 cup
       Salt : as required
       Ginger Garlic paste : 1 tablespoon
       Onion : 2
       Red chili : 1 tablespoon
       Cumin seed : 1 tablespoon
       Coriander seed : 1 tablespoon
       Curd : 2 tablespoon
       Whole spice grain : 1 tablespoon
       Egg : 2
       Oil : 2 cup

                                                  RECIPE:-

• Clean the lentil and keep in water about 1 hour. Cut the onion.
• Fry the onion about 3 to 4 minutes.
• Add ginger-garlic paste, red chili, cumin seed, coriander seed and lentil. And mix it well.
• The water of lentil is also put in the fry pan. Keep it on light heat so that lentil is nearly to be ready. 
• Then add the chicken and curd in it. And leave it about 5 minutes.
• Keep the mixture in fridge. When the mixture become cool. Put the salt, whole spice grain and egg and mix it well.
• Give the shape of kebabs. And fry it about 3 to 4 minutes.
• Serve it with curd or different sauce and salad.

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Posted in: kebab

Chicken Pizza

                                 

                                   


                                             INGREDIENTS

   DOUGH :-  
        flour : 3 cup
         salt : as required
         sugar : 3 tablespoon
         yeast : 1 tablespoon
         milk : 1/2 cup
         egg : 1
         oil : 1 cup
   SAUCE :-
         tomato paste : 1 cup
         tomato ketchup : 1/2 cup
         salt : as required
         red chili powder: 1/2 tablespoon
        vinegar : 1/2 tablespoon
        soy sauce : 1/2 tablespoon
        oil : 1/2 tablespoon
   STUFFING :-
         boneless chicken : 200 gram
         salt : as required
         garlic (chopped) : 1
         onion : 1
         black pepper : 1 tablespoon
   TOPPING :-
         mushroom : 3 to 4
         olive : 4 to 6
         cheese : 1 cup
         thyme :  1 teaspoon
         oregano seed : 1 teaspoon
         oil : 2 tablespoon
          tomato: 1                             
                                              RECIPE

• Put the yeast and one teaspoon of sugar in milk.Cover it and keep it at warm place about 10 minutes. So that the milk distend completely.
• Put the sugar,salt,egg,oil and milk that has already yeast and sugar in flour.When it gave a shape of perfect mixture. Cover it and keep it at warm place about 20 to 25 minutes.
• Re-mix the dough when bloating. And keep it at warm place about 20 minutes.
• Now it is ready to make pizza.

             FOR STUFFING:- 

• Heat the oil about 2 minutes in frying pan. Then put onion and garlic in the oil and fry until it becomes slightly soft. Then put chicken,salt and black pepper in it. And fry it about 3 to 4 minutes on high heat. 

            FOR TOPPING AND BAKING:-

• Heat the oven about 15 to 20 minutes.
• Apply the oil on pizza pan and spread the dough on it.
• Firstly spread the sauce on the dough. Then stuffing of chicken and in the last spread the mushroom, olives, cheese, oregano seed and thyme on it.
• Keep it in oven about 15 to 20 minutes.

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Posted in: pizza

Fried Chicken

Ingredients:
    Chicken : 1 kilo
    Black pepper : 1 teaspoon
    Salt : 1 tablespoon
    Soy souse : 1/4 cup
    Chinese salt : 1 tablespoon
    Vinegar : 2 tablespoon
     Bread crumbs : 2 cup
     Eggs : 2
     Oil : as required

Recipe:
         Marinate the chicken with all spices. Leave the marinated chicken about 1 hour
and fry the chicken by using bread crumbs and egg. Fry the chicken until it gives light
brown color. Serve the fried chicken with salad.

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Posted in: Fried Chicken

Noodles In Soup

Ingredients:
        Noodles : 450 grams
        Thick chicken soup : 2 1/2 cup
        Chicken : 125 gram (boiled)
         Eggs : 2
        Chinese cabbage : 125 gram (chopped)
        Green onion : 2
        Salt : as required

Recipe: 
        Boil the noodles in boiled salted water and dry the noodles completely. Make a thick chicken
soup and mix the salt as you required. Take a bowl and put the boiled noodles and soup  in bowls.
Put the chicken, eggs, cabbage, and green onion on it. And the tasty and simple noodles in soup is
ready.

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Posted in: Noodles

Chicken and Vegetable Pilaf

Ingredients 
       1 teaspoon olive oil
       400g chicken thigh fillets, trimmed, cut into 2cm pieces
       1 brown onion, finely chopped
        2 large zucchini, chopped
       1 garlic clove, crushed
       4 tomatoes, chopped
       1 1/2 cups doongara rice, rinsed
       2 1/4 cups salt-reduced chicken stock
       1 cup frozen peas


Method
Heat oil in a large, non-stick frying pan over medium-high heat. Add chicken and cook for 2 minutes on each side or until light golden. Remove to a plate.
Reduce heat to medium. Add onion, zucchini and garlic to pan. Cook, stirring occasionally, for 3 to 4 minutes or until onion softens slightly. Add tomatoes, rice and stock. Increase heat to high and bring to the boil.
Reduce heat to medium-low. Cover and cook for 6 minutes. Add peas and chicken to rice mixture. Cover and cook for a further 6 minutes or until liquid is absorbed. Remove from heat. Set aside, covered, for 5 minutes.
Gently stir rice mixture to combine. Divide pilaf among serving bowls. Season with cracked black pepper.

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Posted in: Rice

Drummer Boy Cake

Ingredients

1 (8 ounce) tub COOL WHIP Whipped Topping (do not thaw), divided
1 package (2 layer size) chocolate cake mix
1 (3.9 ounce) package JELL-O Chocolate Instant Pudding
2 tablespoons powdered sugar
1/2 teaspoon milk
11 NILLA Wafers
4 squares BAKER'S Semi-Sweet Chocolate, chopped
1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
1/4 cup confectioners' sugar
1 (10 ounce) jar maraschino cherries, well drained, chopped
1 strip peelable red licorice
2 JET-PUFFED marshmallows
2 pretzel rods


Directions

Heat oven to 350 degrees F.
Refrigerate 1/3 of the COOL WHIP. Return remaining COOL WHIP to freezer. Prepare cake batter; blend in dry pudding mix. Bake as directed on package for 2 (9-inch) round layers. Cool cakes in pans 10 min.; invert onto wire racks. Cool completely.
Meanwhile, mix 2 Tbsp. powdered sugar and milk. Brush onto wafers. Microwave frozen COOL WHIP and chopped chocolate on HIGH 1-1/2 min. or until chocolate is melted, stirring after 1 min. Cool 15 min. to thicken.
Beat cream cheese and remaining sugar with whisk until well blended. Stir in cherries and thawed COOL WHIP. Stack cake layers on plate, filling with cream cheese mixture. Frost with chocolate mixture. Decorate with wafers and remaining ingredients to resemble drum and sticks. Refrigerate leftovers.

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Posted in: Cake

Chicken Spaghettis

Ingredients:

3 cups cooked, finely cubed or shredded chicken meat
1 (8 oz.) pkg. spaghetti noodles
1/4 cup chopped green bell pepper
2 (10.75 ounce) cans condensed cream of chicken soup
1/2 cup chicken broth
2 cups shredded Cheddar cheese
salt and pepper to taste

Directions:

1. Boil spaghetti in a large pot of salted boiling water. Let simmer, stirring occasionally, for 8 to 10 minutes or until pasta is al dente. Drain.

2. Coat a 9 x 13 inch pan with cooking spray. Preheat oven to 350 degrees F (175 degrees C).

3. In a large bowl combine the chicken, cooked spaghetti,  bell pepper, cream of chicken soup, chicken broth and 1 cup of the cheese.

4. Season with salt and pepper to taste and mix all together.

5. Spread mixture into the baking dish and bake in the preheated oven for 30 minutes.

6. Sprinkle remaining cup of cheese on top and bake for another 15 minutes.

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Posted in: spaghettis

Malai Boti Recipe

INGREDIENTS:

• ½ kg chicken (boneless)
• 2tbs vinegar or lemon juice
• 1 inch ginger
• 3-5 cloves fresh garlic
• 2tbs fresh cream
• 4tbs toghurt
• 1-1/2 tsp salt
• ½ tsp black pepper
• 4 green chillies
• 2tbs oil

METHOD:

Cut the chicken in square pieces. Blend green chillies, ginger, garlic, salt, black pepper,vinegar or lemon juice in blender. Then mix it well with chicken and leave it for marination for 1 hour. Beat cream and yoghurt and mix it with marination chicken. Put it in oven and bake it or grill it or pour 2tbs oil in pan and heat it high and cook that chicken till the yoghurt and water of chicken becomes dry.

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Posted in: Malai boti

Find The Best Recipe Of Achar Gosht

Mutton 1kg
Onion 250gm
Garlic paste 2 tbsp
Ginger paste 1/2 tbsp
Salt to taste
Turmeric powder 1/2 tbsp
Green chillies 5-6
Soonf 4tsp
Whole corriander 2 tsp
Kalongi 1 tsp
Meethi seeds 10-12 pcs
Yogurt 375 gm
Oil 1-1/2 cup


Grind the onion and fry in hot oil with ginger garlic paste, after few minutes add red chillies, haldi and salt and fry.
Now add mutton and cook with water till tender.
Then add yogurt and fry well.
Add soonf, dhania, kalongi, meethi, green chilly and put on dum for 5-10 minutes

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Posted in: Achar gosht

Easy Way To Make Krokets

INGREDIENTS:
Chicken:  1/2 kg (boneless)
Bread:     3 to 4 pieces
green chili : 4 to 5 
salt : as required
vinegar: half teaspoon 


METHOD:
All things chicken, bread, green chili, salt and vinegar chop well in a chopper 
and put the mixture in fridge about 15 to 20 minutes. 
Then simply give the mixture a shape like a small kebabs and also you can give 
the shape of small balls or round shape. 
Fry the kebabs by applying a bread crumbs on it.

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Posted in: Krokets

Sesame Noodles

Ingredients:

8 oz fresh noodles (thin whole-wheat noodles,  regular spaghetti or soba)
2 cups chicken broth (or salted water), for boiling noodles
1 small cucumber, peeled, deseeded, cut into 2-inch length and julienned
1 tablespoon chopped scallions (optional)

Sesame Sauce:

2 1/2 tablespoons sesame paste, lightly heated in microwave under low heat
(or 2 tablespoons tahini paste and  1 tablespoon toasted sesame oil)
1 tablespoon creamy peanut butter
1 1/2 tablespoons sweet soy sauce
1 teaspoon rice vinegar (black or balsamic)
3 tablespoons pure toasted sesame oil
1 tablespoon chili oil
1/2 teaspoon crushed Sichuan peppercorns (optional)
salt and sugar to taste

Method:

1. In a pot of boiling water (with salt) or chicken stock, cook noodles according to packaged instructions. (Here, I used Shanghai thin noodles and cooked for 3 minutes) Dish up and rinse in cold running water. Drain and dry the noodles.

2. Make the Sesame Sauce. Mix well and ready to use. Adjust chili oil or other Sauce ingredients according to your personal taste.

3. In a large mixing bowl, spoon generous amount of Sesame Sauce over the noodles just to get them well coated, toss in some cut cucumbers and mix well. Refrigerate for about 15 minutes to get the noodles well seasoned. Just before serving, toss in more Sesame Sauce, cucumbers,  chopped scallions and drizzle some extra sesame oil if you like

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Posted in: Noodles

How can make Egg Drop Soup (Egg Drop Soup Recipe)

Ingredients:

2 tablespoons corn starch
3 tablespoons water
1 ¾ cups (425 ml) homemade chicken broth (page 00) or 1 can (14-oz/400-g ) store-bought chicken broth
1 cup (250 ml) water
½ tomato, diced
3 dashes white pepper
½ teaspoon salt or to taste
2 large eggs, lightly beaten

Method:

1. In a small bowl, mix the corn starch with the water. Stir to blend well. Set aside.
2. Bring to boil the chicken broth and water in a pot. Add the tomato, white pepper, salt, and thicken the soup with the corn starch mixture. Stir the soup with a ladle and turn off the heat.
3. Swirl the beaten eggs into the soup and immediately stir around for three times with a pair of chopsticks. Cover the pot with its lid for 2 minutes. The eggs should be cooked and form into silken threads.

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Posted in: soup