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Thread: Eid ul Azha Special

      
   
  1. #1
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    Eid ul Azha Special

    Assalam o alikum frnds
    how r u?
    jaisa k apko pata eh k Eid Ul Azha ki amad amad he
    to is k liye special recipes banti hen jo ziada tar meat se related hoti hen
    is liye men b aik thread laga rahi hun
    ap log b yahan apni Favrt dishes share ker sakte hen so lets Start



    Brain Masala


    Ingredients:-


    • 3-4 —– Lamb / Mutton Brains, washed
    • 4 —– Medium Onion, peeled & finely sliced
    • 4 —– Green Chilies, chopped
    • 2 —– Lemons
    • Half tbsp —– Red Chili powder
    • 1-½ tbsp —– Coriander ( dhania ) powder
    • 1 tsp —– Garam masala
    • Salt —– to taste
    • 1 tsp —– Ginger paste
    • 1 tsp —– Garlic paste
    • Half cup —– Yogurt
    • 1 cup —– Cooking oil

    For Garnish:

    • 1 small piece —– Ginger, finely chopped lengthways
    • A bunch —– Fresh Coriander, chopped

    Method:-

    1. Boil the brain in water and then remove it from water and remove any crust or nerves carefully
    2. Put cooking oil in a pot and fry onion until golden brown and then remove half of onion from pot and set aside.
    3. In the meantime cut the brain into small pieces.
    4. With the fried onion in pot add all ingredients except garnishing, lemon and brain. Fry well. It required 10 minutes and may need to add a little water.
    5. Now add the brain and shake gently by holding the pot to mix it. cook more till oil separates.
    6. Sprinkle chopped coriander, lemon juice and remaining fried onion and chopped ginger.
    7. Brain masala is ready to enjoy at your Eid-Ul-Adha day lunch or dinner.




  2. The Following 13 Users Say Thank You to ~ **Heaven Crown** ~ For This Useful Post:

    *Beautiful_Stranger* (11-14-2010), -UNKNOWN-PERSON- (11-09-2010), Amna Aziz (11-14-2010), anz3611 (11-03-2010), bu$hra (11-08-2010), fareena (12-06-2010), FiyA (11-26-2010), innoc3nt_d3sir3Z (11-05-2010), maheen khan (11-08-2010), PaArIsh3Y (11-11-2010), sadaf nawaz (11-09-2010), sameentariq (11-03-2010), Sunflower02 (11-04-2010)

  3. #21
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    Re: Eid ul Azha Special

    thanks my family has gone to pakistan and i m all alone now on eid so thinking about to try the most easiest dish among these ..i m not sure pata nai kya banay ga mj sy

  4. #22
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    Re: Eid ul Azha Special

    Karahi Kofta

    Ingredients:
    • Meat 300 gm
    • Fried onion 2
    • Ginger garlic paste 1 tsp
    • Salt ½ tsp
    • Red chili powder 1 tsp
    • All spice powder ½ tsp
    • Poppy seeds 1 tbsp
    • Coconut powder 1 tbsp
    • Green chilies 2
    • Gram flour 2 tbsp
    • Egg 1
    Ingredients for Karahi Masala:
    • Tomato 4
    • Cumin 1 tsp
    • Crushed red chili 1 tsp
    • Whole coriander 1 tsp
    • Dry fenugreek leaves 1 tsp
    • All spice powder ½ tsp
    • Salt ½ tsp
    • Oil ½ cup
    Method:
    Chop meat, along with fried onion, ginger garlic paste, salt, red chili powder, all spice powder, poppy seeds, coconut powder and green chilies. Now add 1 egg and 2 tbsp gram flour. Make small kofta.
    Method of Karahi Masala:
    Heat oil and fry kofta. Now add chopped tomatoes, salt, cumin, crushed red chili, whole coriander, dried fenugreek leaves and all spice powder. Lastly add green chilies and fresh coriander. Turn the flame off and serve.

  5. #23
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    Re: Eid ul Azha Special


    Kabuli pulao recipe for For Eid Al-Adha meal



    Ingredients:-
    1. Half kg —— Basmati rice
    2. 1 kg —— Lamb or beef on the bone
    3. 100 gms —— Vegetable oil
    4. 2 liters —— Water
    5. 2 large —— Carrots
    6. 100 gms —— Black seedless raisins
    7. Zeera ( Cumin )
    8. Dalchini ( cinnamon )
    9. Ilaichi ( Cardamom )
    10. salt & pepper




    Method:-
    1. Brown 1 medium diced onion in oil. Add lamb or beef cut into 1” cubes & brown lightly.
    2. Add 2 cups of water, 1 tsp (or to taste) each of salt, dalchini, ground zeera & ground ilaichi.
    3. Cover & simmer (about an hour) until meat is tender.
    4. Remove meat from the juice & set juice aside.
    5. Cut 3 carrots into match stick size pieces. Sauté carrots & 1 tsp sugar in about quarter cub of oil.
    6. Cook until they are lightly browned. Remove from oil.
    7. Add 1 cup of raisins to the oil & cook until they swell up.
    8. Boil the meat juice & add 2 cups basmati rice.1.5 tsp salt & enough boiling water to come 2 inches over the rice.
    9. Cook until the water is absorbed & the rice is tender (not mushy).
    10. Mix the meat, carrots, raisings & rice together.
    11. Place in a large oven-proof casserole, cover & bake at 300 degrees of for half to an hour.

    !گلاب لمحوں کی مخمل پہ کھیلتے بچپن
    پلٹ کے دیکھ! مَیں تجھ سے شرارتیں مانگوں



  6. #24
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    Re: Eid ul Azha Special

    Hyderabadi Pasanday

    Ingredients:
    • Pasanday ½ kg
    • Onion Fried 250 gm
    • Yogurt 250 gm
    • Green chilies 6
    • Oil ½ cup
    • All spice powder 1 tsp
    • Turmeric ½ tsp
    • Nutmeg powder ½ tsp
    • Cumin 2 tsp
    • Red chili powder 2 tsp
    • Coriander powder 2 tsp
    • Ginger garlic paste 2 tsp
    • Ginger sliced 1 tbsp
    • Sesame seeds 1 tbsp
    • Desiccated coconut 1 tbsp
    • Peanut 1 tbsp
    • Fresh coriander 2 tbsp
    • Salt to taste
    Method:

    1. Roast 1 tbsp sesame seeds, 1 tbsp desiccated coconut, 1 tbsp peanut and 2 tsp cumin.
    2. Marinate pasanday with roasted seeds and coconut mixture.
    3. Also add ½ tsp turmeric, 2 tsp red chili powder, 2 tsp coriander powder, 2 tsp ginger garlic paste, 250 gm fried onion, 250 gm yogurt, 1 tsp all spice powder and salt to taste.
    4. Heat ½ cup oil in a pan and add marinated pasanday.
    5. Cover and cook on low flame till meat is tender.
    6. Now add 1 glass of water and 6 green chilies.
    7. Cook for 10 minutes. Garnish with 1 tbsp sliced ginger.


  7. #25
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    Re: Eid ul Azha Special

    Nice recipe........................................

  8. #26
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    Re: Eid ul Azha Special

    Bohri Curry


    Ingredients:
    • Mutton 1 kg
    • Stock 1 cup
    • Whole Coriander 4 tbsp
    • Green chili 8 to10
    • Coconut (shredded) 2 tbsp
    • Chick Pea 1/2 cup
    • Tamarind paste ½ cup
    • Potato 3
    • Onion sliced 3
    • Turmeric powder ½ tsp
    • Red chili whole 3
    • Green coriander ½ bunch
    • Mint ½ bunch
    • Clove 5
    • Cinnamon stick 6
    • Almond 10
    • Curry leaves 2 to 3 sticks
    • Peanuts roasted 1 tbsp
    • Sesame 2 tbsp
    • Oil as required
    • Salt to taste
    Method:
    First take a tawa and put green chili, peanuts, chick peas, almond, sesame seed, onion, garlic, coconut crushed, coriander, cumin, red chili and roast it. Now grind this masala into grinder jug with stock and make paste. Take pan put oil, cumin seed and cloves and cook a little. Now add meat in it and cook it. Now add almond, grinded paste and turmeric and sauté it for around 3 to 4 minutes. When meat tender, put potato, tamarind paste, crushed coconut and salt. When curry is prepared garnish it with coriander and mint and dish it out.

  9. #27
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    Re: Eid ul Azha Special

    This is very special thread of thi forum ......We are all need this recopies .Thanks
    Appreciated work done .

  10. #28
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    Re: Eid ul Azha Special

    Bombay Dry Fruit Curry


    Ingredients:
    • Mutton 1/2 kg
    • Apricot 1 cup
    • Almond 2 tbsp
    • Pistachio 2 tbsp
    • Walnut 2 tbsp
    • Raisin 2 tbsp
    • Yogurt 1 1/2 cup
    • White pepper powder 1/2 tsp
    • Cinnamon stick 2 to 3
    • Clove 3 to 4
    • Onion (fried, crushed) 2
    • Garlic (chopped) 1 tbsp
    • Ginger (chopped) 2 tbsp
    • Coriander powder 1 tsp
    • Cumin powder 1/2 tsp
    • Red chili crushed 1 tbsp
    • Green chili chopped 4 to 5
    • Tomato chopped 3
    • Garam masala powder 1/4 tsp
    • Cream 3 tbsp
    • Clarified butter 1/2 cup
    • Salt to taste
    Method:
    First pour clarified butter into a pan. Now add cinnamon stick, clove, ginger garlic chopped and mutton into the pan and cook it on high flame from 4 to 5 minutes. Now put brown onion into the pan. Now pour yogurt and water (as required) into the pan and cook till meat tender. When meat tender and all water dried, add white pepper, coriander powder, cumin powder, red chili, and garam masala and cook it for 3 to 4 minute. After that put tomato, green chili, salt and dry fruit and cook it for 10 minute. In the end put cream from top and dish it out.


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    Re: Eid ul Azha Special

    Delhi Pistachio Mutton


    Ingredients:
    • Mutton 1 kg
    • Cream 5 tbsp
    • Yogurt 3 tbsp
    • Garlic 5 to 6 cloves
    • Cinnamon stick 2
    • Tomato pulp 2
    • Stock 3 cup
    • Pistachio ½ cup
    • Green chili 6 to 7
    • Onion 2
    • Ginger 1
    • Garam masala powder ¾ tsp
    • White pepper ¾ tsp
    • Aniseed 1 tsp
    • Cardamom powder 1 tsp
    • Coriander 2 tbsp
    • Oil as required
    Method:
    Boil all the pistachio and peel its skin. Now put pistachio, cream, green chili in a blender and make a paste and mix it in a yogurt. Pour oil in to a pan and fry onion in it. When it becomes brown put ginger garlic, garam masala , turmeric, cinnamon, white pepper and aniseed and cook it for 2 minutes. Then pour batter of pistachio and meat cook it well. After that add tomato, green chili, stock and salt in it and cook it till meat tender. When meat tender garnish it with cardamom powder and green coriander.


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    Re: Eid ul Azha Special

    Lucknowi Keema


    Ingredients:
    • Beef mince ½ kg
    • Onion ½ kg
    • Yogurt 250 gm
    • Green cardamom 2
    • Green chilies 4
    • Mint leaves ½ bunch
    • Oil ½ cup
    • Cumin seeds 1 tbsp
    • Desiccated coconut 1 tbsp
    • Ginger garlic paste 2 tsp
    • Raw papaya 2 tsp
    • Red chili powder 2 tsp
    • All spice powder 2 tsp
    • Turmeric powder ½ tsp
    • Salt ½ tsp
    Method:
    1. Mix together mince, ginger garlic paste, red chili powder, salt, turmeric, raw papaya and yogurt.
    2. Mix well and leave it for 30 minutes.
    3. Heat oil in pan, add chopped onion and fry well.
    4. Add marinated mince, cover and cook for 10 minutes.
    5. Now turn the flame high and fry well.
    6. Toast cumin seeds, desiccated coconut, green cardamoms and add to the mixture.
    7. Lastly add green chilies and mint leaves.
    8. Put a burning coal in pan, drop some oil and cover for few minutes.
    9. Now take out in serving dish, sprinkle all spice powder and serve.


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    Re: Eid ul Azha Special

    Lucknowi Kabab


    Ingredients:
    • Beef 300 grams
    • Almonds powder 2 tbsp
    • Coconut powder 2 tbsp
    • Poppy seeds 2 tbsp
    • Crushed black pepper 2 tbsp
    • Red chilli powder 1 tsp
    • All spice powder 1 tsp
    • Ginger garlic paste 1 tsp
    • Gram flour 2 tbsp
    • Green chillies 2
    • Fried onion 2
    • Egg 1
    • Oil for frying
    Method:
    1. In a chopper, chop together beef, fried onions and green chillies.
    2. Now add almond powder, coconut powder, poppy seeds, black pepper, red chilli, all spice powder, ginger garlic paste and gram flour.
    3. Make kababs. Dip in to egg and fry.


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    Re: Eid ul Azha Special

    Madrasi Keema Biryani


    Ingredients:
    • Rice 1/2 kg
    • Minced beef 1 kg
    • Onions 3
    • Tomatoes 4-5
    • Green chilies 8-10
    • Chopped coriander 1/2 bunch
    • Black cumin 1 tsp
    • Ginger garlic paste 2 tbsp
    • Mustard seeds 1 tsp
    • Garam masala powder 1 tbsp
    • Red chili powder 2 tbsp
    • Whole black pepper 1 tsp
    • Bay leaves 4-5
    • Small cardamoms 4-5
    • Cinnamon 2 sticks
    • Cloves 4-5
    • Tamarind paste 1 cup
    • Ghee 1 cup
    • Salt as required
    Method:
    1. Wash and soak the rice. Then half boil the rice with the bay leaves, black cumin and salt.
    2. Heat oil in a pan and fry the chopped onions till they turn brown. Remove and place them on an absorbent paper.
    3. In the same pan add the cinnamon sticks, cloves, cardamoms, black pepper and mustard seeds. Then add the ginger garlic paste and minced beef.
    4. Fry well till the oil forms a separate layer on top. Add a cup of water and boil till the meat is almost tender.
    5. Then add the chopped tomatoes and green chilies. Cook until the water dries.
    6. In a large saucepan add a layer of rice followed by the tamarind paste and brown onions. Then spread a layer of beef followed by another layer of rice, tamarind paste, brown onions and sprinkle the chopped coriander.
    7. Cover and simmer for 10 minutes. The biryani is ready to be served.


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    Re: Eid ul Azha Special

    Chana Chanp

    Ingredients:
    • Mutton chops 1 kg
    • Boiled chickpeas 250 gm
    • Yogurt 250 gm
    • Green chilies 8-10
    • Chopped tomatoes 2-3
    • Chopped onions 2-3
    • White cumin powder 1 tsp
    • Red chili powder 2 tbsp
    • Onion seeds 1/2 tsp
    • Baking soda 1 tsp
    • Turmeric powder 1 tsp
    • Chopped garlic 3 tbsp
    • Chopped ginger 2 tbsp
    • Chopped coriander 1/2 bunch
    • Oil 3-4 tbsp
    • Salt as required
    Method:
    1. Soak the chickpeas overnight with 1 tsp baking soda. Then boil them till soft.
    2. In a mixing bowl add the yogurt, ginger, garlic, turmeric powder, red chili powder, cumin powder and salt. Add the chops and put aside for 1 hour.
    3. Heat oil in a pan and fry the onions. Then add the tomatoes and chops and fry till the oil floats on top.
    4. Now add the chickpeas along with 2 cups of water and cook on a low flame.
    5. Before the mixture dries, add the green chilies and onion seeds.
    6. Dish out and garnish with chopped coriander.

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    Re: Eid ul Azha Special

    Akhrot Aab Gosht


    Ingredients:
    • Mutton chops 1 kg
    • Roasted walnut ½ cup
    • Onion 4
    • Garlic 5 to 6
    • Stock 2 cups
    • Cinnamon stick 1 to 2
    • Clove 2 to 3
    • Milk 4 cup
    • Cream 2 tbsp
    • Aniseed 1 tbsp
    • Cumin powder ½ tsp
    • White pepper powder 1 tsp
    • Cardamom 6 to 7
    • Oil 4 tbsp
    • Salt as required
    Method:
    1. Take a pan, pour some water as you required and put chops and stock into the pan. Now add salt, cinnamon, clove, cardamom and brown onion and cook it well.
    2. Boil milk with cardamom, clove and sugar. When milk is boiled, cool it down and add cream in it and pour it into the meat. When meat is cooked, put it on a side.
    3. Now prepare a baghar. Take a pan and add oil, aniseed powder, cumin powder, white pepper and when smell starts to come, pour it on meat and dish it out.

  17. #35
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    Re: Eid ul Azha Special

    Tawa Imlee Gosht

    Ingredients:
    • Beef fillets 1 kg
    • Turmeric paste 1 cup
    • Papaya paste 1/2 cup
    • Chopped onions 2
    • Whole red chilies 6-8
    • Black pepper corns 8-10
    • Cinnamon 1-2 sticks
    • Green cardamoms 5-6
    • Cloves 5-6
    • Whole coriander 2 tbsp
    • Fennel seeds 2 tbsp
    • Coriander 1/2 bunch
    • Green chilies 8-10
    • Garlic 5-6 cloves
    • Ginger 1 piece
    • Ghee 1 cup
    • Salt as required
    Method:
    1. Flatten the beef with a meat mallet and marinate with the papaya paste for 2-3 hours.
    2. Heat oil in a pan and fry the cloves. Then add in the onions and fry till brown.
    3. Add in the beef fillets and fry till the oil forms a separate layer on top. Turn the flame off and remove the beef.
    4. Take a mixing bowl and mix in the tamarind paste, red whole chilies, cinnamon, cardamoms, whole coriander, fennel seeds, garlic, ginger and salt.
    5. In the same pan add in the paste and beef fillet and cook till tender. Then add in the green chilies and coriander.
    6. Cover and cook for 5 minutes. Now dish out and serve.


  18. #36
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    Re: Eid ul Azha Special

    Tandoori Raan

    Ingredients:

    1) Leg of lamb 1
    2) Ginger garlic paste 50 gms
    3) Turmeric powder 7 gms
    4) Red chilli powder 5 gms
    5) Balsamic vinegar 30 ml
    6) Mustard oil 75 ml
    7) Black cardamom powder 3 gm
    8) clove powder 2 gms
    9) Lemon wedges 2
    10) Salt to taste
    11) Lemon juice 50 ml
    12) Shahi zeera(cumin) 2 gms
    13) Onions, sliced 75 gms
    14) Spring mint leaves 4

    Method:
    1. Clean the lamb leg trim the extra fat, wash it under running water and pat dry with kithchen towel.
    2. Prick the lamb leg with fork.
    3. Season it with ginger-garlic paste, salt, lemon juice, turmeric and red chilli powder.
    4. Allow it to rest for an hour at warm place.
    5. Second marination of lamb leg should be done in black cardamom powder, clove powder, yogurt balsamic vinegar and mustard oil.
    6. Allow it to rest for three-four hours in a refrigerator.
    7. Heat mustard oil.
    8. Fry shahi zeera along with sliced onions till golden brown.
    9. Put marinated lamb leg in a pot and genlty pour in hot oil along with brown onion on the meat.
    10. Partially immerse the lamb leg in meat stock or water and allow it to cook gently on slow flame with covered lid.
    11. When the meat is 80 percent cooked remove the lid and cook on high flame so that excessive moisture gets evaporated.
    12. Allow it cool. Place the meat in a tandoor for a 10-12 minutes or preheated oven for 12-15 minutes.

  19. #37
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    Re: Eid ul Azha Special

    Shish Kababs

    Ingredients:

    1) Minced lamb 500 gm
    2) Coriander finely chopped 2 tbsp
    3) Onion finely chopped 2
    4) Turmeric 1 tsp
    5) Salt and pepper 1 tsp
    6) Onion and green coriander for garnishing chopped
    7) Oil spray as reqd
    8) Lemon juice 1tsp
    9) Vinegar 1tbsp

    Method:
    1. Mix all the ingredients together, seasoning with salt and pepper to taste.
    2. Roll the mixture in to thin sausage shapes on skewer or without it according to your convenience and cook under a preheated moderate grill for about 10 minutes,spray with oil and change sides frequently.
    3. Serve garnished with green coriander and onion crushed.

  20. #38
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    Re: Eid ul Azha Special

    Chapli Kabab

    Ingredients:

    Qeema (Beaf):1 KG
    Cookig Oil:2 cup
    Chpped Onion:1Cup
    Ginger Paste:1.5Tbsp
    Garlic Paste:1.5Tbsp
    Eggs:4
    Bread:2 slices
    Green Chili:4 Pcs
    Salt: To Taste
    Black Pepper:1Tsp
    Red Chilli Powder:1Tbsp
    Tomatoes:4Pcs
    Corn Flour:3Tbsp

    Method:
    First of all qeemay ko achi tarah chopper mei chopp kar lain then iss mei chopped onion,Ginger paste(adrak jka paste), 2 Fry anday(2 Fried eggs),2 kachay anday(2 Uncooked eggs),Garlic paste(Lehsin ka paste),Hari mirch,Surkh mirch powder,Namak,Garam Masala,Or 2 slices ko 1sec k liye pani mei bhigo kar nachoor lain,1tbsp Corn flour dal ko isko hathun ki madad se khoob achi tarah mix karain itna mix karain k sara material yak.jaa hojaye.
    Fir iss material ko chapli kabab ki shape dain.APka lkabab at least app k hand k size jitna ho or katay hoay tomato ka 1,1 piece,1,1 kabab mei penetrate kar dain.

    In kababs ko jis plate mei rakhna hai uss plate mei pehlay se he corn flour chirk lain.
    Ab Frying pan mei oil daal k garam kar lain jab oil achi tarah garam hop to kabab ko dal kar dhemi anch par fryu krain,or chmchay ki madad se oil kabab par daltay jayen jesay k fried egg karnay k liye daltay hain.
    Sab kababs ko aik he tareekay se fry karna hai.
    I hope you'll emhoy this recipe.

  21. #39
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    Re: Eid ul Azha Special

    TIKKA KABAB
    Ingredients:

    2 GM CHICKEN
    MINT
    TOMATOS
    DHANNIA
    GREEN CHILLIES
    RED CHILLY POWDER
    DHANNIA POWDRE
    NATIONAL CHAAT MASALA
    SOYA SAUCE
    VINIGER FOR CHICKY O\NLY

    Method:

    MIX IT N MAKE BALL N THEN FRY IT

    FOR SERVINGS:
    CHAPATIES N NAAN

    FOR CHATTNI:
    1 CUP DAHI LITTLE BIT MINT N KALI MIRCH N NAMAK MIX IT N ENJOY IT...........

  22. #40
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    ~ **Heaven Crown** ~ is offline Moderator
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    Re: Eid ul Azha Special

    Ghilafi Pasanda
    Ingredients:

    1) Beef slices (Pasanda) 1/2 kg (cut in 3/4 inch)
    2) Ginger / garlic paste 1 tbsp
    3) Lemon juice 1 tbsp
    4) Salt 1 tbsp
    5) Green chilli and coriander paste 1 tbsp
    6) Cumin seeds 1 tbsp
    7) Papaya 1 tbsp
    8) Oil 1 cup (for frying)
    For Dough
    1) Flour 1 cup
    2) Butter 1 tbsp
    3) Egg 1
    4) Salt 1/2 tbsp
    5) Water as required

    Method:

    Preparation of Dough or Ghilaf
    1. Take a mixing bowl, put flour, add butter, egg and salt, mix all the things with water and make dough, leave it for 1/2 hour.
    2. Then make small balls from the dough, flatten it like puree and cut in square shape.
    Method
    1. Marinate pasanda with all masala for 1 hour, then boil the pasanda, add 1 tbsp oil, now put pasanda on roll square, stick edges with beaten egg, press with fork and fry.

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