one dried red chili
1 1/2 pounds boneless lamb, finely ground twice.
1 1/2 cups dry white breadcrumbs.
One egg, beaten
1 teaspoon chopped fresh Ginger root.
1/8 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
salt.
One fresh green chili.
2 tablespoons vegetable oil
. Two onions, coarsely chopped
1/2 teaspoon ground turmeric
1/2 teaspoon ground cumin
1 teaspoon crushed coriander seeds.
Three whole cloves
1/2 teaspoon sugar
3 1/2 cup stock or broth.
2 tablespoons grated coconut.

How to Make.

Break it dried red chili in half, remove seeds. Crushed red chili in a large bowl. Stir in lamb, bread crumbs, egg, Ginger root, cinnamon, cardamom and 1 teaspoon salt. Cover and refrigerate one hour. To handle fresh chili, cover your hands with rubber or plastic gloves; after handling do not touch her face. Her eyes. Cut green chili in half; remove and discard seeds and pith. Chop green chili; set aside. Heat oil in a large skillet. Add onions; sauté until transparent. Add chopped fresh chili, turmeric, cumin, coriander seeds, cloves, sugar and 1/2 teaspoon salt. Stirring occasionally, cook 3 to 5 min.. Add stock or broth; bring to a boil. Boil 3 min.. Shape chilled lamb mixture into small balls. Add lamb balls, being sure all are immersed in boiling stock or broth; simmer 15 min. Spoon into a serving bowl; sprinkle with coconut.

Yield: Makes Four Servings

1 \3 cup plain yogurt:1/3cup
2 tablespoon. Chicken tandoori masala
4 boneless chicken thigh
4 Shami rotti:
Filling.
1 Cucumber chopped
- 1medium tomato, peeled
2 tablespoon. Plain yogurt
2 tablespoon. Chopped mint

Method
1. Combine yogurt, Tandoori masala and salt in a medium bowl. Coat the chicken pieces liberally with the yogurt marinate. Cover and leave to manatee at room temperature for about 5 hours or over night in the refrigerator. Place the chicken in a preheated oven ( 170C, 375F). Roast for 15 minutes, bast the chicken with ghee or oil frequently and tuning once.
Alternatively, place chicken on a cold lightly oiled grill tray, cook under high heat for 3 minutes on each side or until cooked through. Cool chicken, slice thinly.
To make filling:
Combine cucumber, tomato, yogurt and mint in a medium bowl. Cut smallest shami rotti (Lebanese bread) in half, fill it with chicken & filling. Serve immediately.

Method
1. Combine flour with bicarbonate, salt, water and milk, knead until smooth and homogeneous dough.
2. divide dough into walnuts size balls , arrange in tray.
3. Fry onion and garlic in oil, add green chili, parsley,
potato,cumin,and salt, stir over low heat for 10 minutes .
4. Fill dough with filling , shape and fry in oil, serve hot.

Method
First wash and punch the chicken well with the help of puncher or a fork or else make cuts on the chicken with the help of a knife. Mix all the ingredients and aplly on the chicken and marinate for about 4 hrs in the fridge.
Now put the chicken in a steamer or put a big strainer upside down over boiling water in a pan and put the chicken over it.Cover it and let the chicken cook in
stesm for about 152 0 minutes or till done.Remove the Lid your simple yet delecious Steam Roast will be ready to eat.

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• how to make steam roast
• pakistani steam roast recipe
• pakistani recipe on steam roast

1/2 kg Fish (without kanatas)
-4-5 pieces Garlic
1 small piece of Ginger
-11/2 kg Curd
1/2 teaspoon black pepper
1 piece daar cheeni
-Salt to taste
2 tablespoon White Zeera,
1/2 tablespoon ajwain

Method
1. Wash fish , rub salt and Ajwain (freely) in it and leave it for 1 hour.
2. Wash again and leave in fridge for an hour.
3. Add all ingredients, like Garlic, ginger,zeera, salt,daarcheeni,ajwain, black pepper and grind together.
4. Add curd in the above ingredients and grind it again.
5. Rub this mixture in fish and keep it in fridge for 2 hours.
6. Then put in an open mouth pan and without oil keep on low heat until it becomes tender.

Note: Do not use a spoon to turn the fish, just give a shake to the pan.

4 large potatoes
- Oil for frying
3 tablespoon. corn flour
1 large onion, peeled and finely chopped
1 teaspoon. garlic paste
1 teaspoon. ginger paste
1 teaspoon. cumin (zeera)
1 \2 teaspoon. mustard seeds
1 1\2 teaspoon. garam masala
1 teaspoon. chili powder
1 teaspoon salt or according to taste
4 tablespoon. lemon juice
1 \4 cup fresh coriander leaves, chopped

Method
1. Wash and pat dry potatoes, and cut into 1\2 inch thick wedges. Boil in salted water or sprinkle salt and microwave, until almost tender, but still retain their shape. Drain and keep aside to cool. Toss the wedges in corn flour.
2. Heat oil in medium pan. Add onions, garlic and ginger, saute for about 5 minutes or until onion is tender, but not brown.
3. Add mustard seeds, cumin, garam masala, chili powder and salt, saute for 2 minutes, until fragrant.
4. Heat 2 tablespoon oil in a medium pan and fry wedges, in small batches until golden and crisp, about 5 minutes. Remove from pan, keep warm, repeat with remaining wedges.
5. Reheat the sauce and pour over the wedges, carefully toss the wedges with the spicy sauce.
6. Add coriander and lemon juice, toss or stir carefully and transfer to a serving dish. Serve immediately.
Serve with roasted chicken or lamb.

How visitors found this page:

• corn flour recipes in urdu
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4 medium baking potatoes
- oil for deep frying
1 teaspoon. salt
1 teaspoon. chaat masala
1 teaspoon. chili powder
1 \2 teaspoon. khati powder

Method
1. Peel and pat dry the potatoes. Using a large knife cut the potatoes into sticks 1/4 inch wide and about 3 inches long or use French Fries cutter. Dry the potatoes thoroughly with kitchen papers.
2. In a 4-quart heavy deep fryer or karahi heat oil over moderate heat to 325°F.
3. Fry potatoes in oil for 3 minutes (potatoes will not be golden) and using a slotted spoon transfer potatoes to paper towels to drain.
4. Reheat oil to 350°F. Return potatoes to oil and fry until golden and crisp, about 5 minutes. Transfer fries with a slotted spoon to clean paper towels to drain.
5. In a large bowl stir together salt, chaat masala, chili powder and khati powder. Toss the fries in spice mixture and serve with roasted chicken

Method
Cut off the wing tips. Halve wings at joint.
Separate the “drumstick,” or first-joint, pieces (the thick ones) from the second-joint pieces. Beginning at the narrower end of each “drumstick,” with a sharp knife cut the tendons and , holding the exposed end of the bone with a kitchen towel, scrape the skin and meat down the bone as far as possible toward the thicker end to make a plump drumstick shape. Cut through the cartilage at one end of each second-joint piece, separating the bones,
scrape the skin and meat down the larger bone to make a plump drumstick shape, and pull out and discard the smaller bone. Arrange all of the “drumsticks” in a shallow dish, sprinkle them with the lemon juice and salt and pepper to taste, and let them marinate, covered and chilled, for 1 hour.Make the batter while the chicken is marinating: In a bowl whisk together the flour, the salt, the red chili powder, the cumin, the thyme, and the cayenne and make a well in the center. Add the soda and the oil in a stream and whisk the batter until it is smooth. Let the batter stand at room temperature for 1 hour. Stir the batter before using it. In a large deep fryer or karahi heat 2 inches of the oil to 375 degrees on a deep fat thermometer. Dip the chicken in the batter and fry in oil, 5 pieces at a time, turning it, for 3 minutes, or until it is cooked through and golden. Transfer the chicken with a slotted spoon as it is fried to paper towels to drain and make sure the oil returns to 375 degrees before adding each new batch. Sprinkle the drumsticks with salt to taste, arrange them on a platter, and garnish the platter with the parsley sprigs. How about some Gole Guppy on the side ?

- 700 gm Potato
4 tbs cooking oil
1/2 teaspoon salt or according to taste
1/4 teaspoon garam masala
1/2 teaspoon ground cumin(zeera)
1/2 teaspoon ground
Fresh coriander
1/2 teaspoon chili powder or according to taste
Method
- Boil the potatos with skins till soft.
Cool.Peel and dice into 1 inch cubes.
- In a non-stick pan heat the oil on medium heat.
- Add the potatos and fry lightly stirring occasionally till golden brown.
- Add all spices and stir till potatos are evenly coated.
- Remove.
- Serve hot or cold.

MethodIngredients

1 kg. rohu or any other firm white fish fillets
2 tablespoon. lemon juice
2teaspoon. salt
2 tablespoon. garlic paste
2 tablespoon. ginger paste
3 -4 green chili, crushed
2 teaspoon. red chili powder
- 11\2 teaspoon carum (carum)
1 \2 level teaspoon ground turmeric
2 teaspoon. ground Coriander
1 teaspoon. garam masala
- lemon juice or vinegar
1 1\2 teaspoon. chat masala

Method
1. Wash and pat dry fish. Cut into1inch cubes. Rub the fish pieces with lemon juice and 1 teaspoon salt. Cover and marinate for half an hour.
2. Combine garlic, ginger, green chilies, chili powder, carum, turmeric, coriander and garam masala in a medium bowl and mix well with enough lemon juice or vinegar to make thick paste.
3. Coat the fish pieces with spice paste. Cover and marinate for at least 6 hours in refrigerator.
4. Place fish in a greased baking tray and bake at 180C (375) mark 5 for about 25-35 minutes or until cooked through. About 15 minutes before the end of the cooking time, turn the pieces over, baste well with oil and return to the oven until cooked.
5. Sprinkle with chat masala, if desire. Transfer to a serving plate and decorate with lemon slices.

1. Wash and pat dry fish. Cut into1inch cubes. Rub the fish pieces with lemon juice and 1 teaspoon salt. Cover and marinate for half an hour.
2. Combine garlic, ginger, green chilies, chili powder, carum, turmeric, coriander and garam masala in a medium bowl and mix well with enough lemon juice or vinegar to make thick paste.
3. Coat the fish pieces with spice paste. Cover and marinate for at least 6 hours in refrigerator.
4. Place fish in a greased baking tray and bake at 180C (375) mark 5 for about 25-35 minutes or until cooked through. About 15 minutes before the end of the cooking time, turn the pieces over, baste well with oil and return to the oven until cooked.
5. Sprinkle with chat masala, if desire. Transfer to a serving plate and decorate with lemon slices.