BAKRAY KE PAAY
(Ingredients)

• Lamb legs (paya) – 4
• Onions – 4 Medium sized
• Tomatoes – 4 Medium sized
• Fresh grated coconut – 2 Tbsp
• Green Chillies – 5
• Red Chilli Powder – 2 Tsp
• Garam Masala – 1 Tsp
• Ginger Garlic Paste – 2 Tsp
• Coriander Powder(Dhania Powder) – 1 Tbsp
• Pepper Corns – 6 Crushed into small pieces
• Turmeric Powder – 1/4 Tsp
• Elaichi – 4
• Cloves – 6
• Cinnamon – 2 Small sticks
• Coriander leaves – 1 Tbsp (Finely chopped)
• Bay Leaf – 1
• Cooking Oil – 3 Tbsp
• Water
• Salt – As per the taste

(Method)

1. Take 2 onions and chop them finely. Take these finely chopped onion pieces into a plate and keep aside.
2. Grind the remaining 2 onions and keep this onion paste aside.
3. Now grind coriander leaves, green chillies and coconut grating. Again take this paste into separate plate.
4. MAke tomato puree out of the tomatoes. Keep all these pastes, onion pieces and tomato puree aside.
5. Now take the payas, i.e leg pieces and keep them thoroughly.
6. Place these leg pieces into cooker. Now add 1 liter water, turmeric powder and salt to it.
7. Now close the lip of the pressure cooker and allow it for cooking up to 10 whistles.
8. Meanwhile, take a pan, add oil to it and heat it on a medium flame.
9. Now add Elaichi, cloves, bay leaf and cinnamon to it and stir it.
10. Next add ginger garlic paste to it and fry it for couple of seconds.
11. Next add the chopped onion pieces to the pan and fry them till they turn in golden brown colour.
12. Next Onion paste to it and fry it too.
13. Now add coriander powder, garam masala, crushed pepper pieces, and red chilli powder to it and fry it for a minute.
14. Remove the lid of the pressure cooker and pour this complete masala in the pan into the pressure cooker.
15. Next add the tomato puree to it and mix well.
16. Allow it for cooking for about 2 minutes under low flame.
17. Now add the chilli-coconut paste, and 500ml of water to it.
18. Check the salt.
19. Close the pressure cooker lid and cook it for another 10 whistles.
20. Switch off the flame.
21. Once the cooker is cool, take it into a separate bowl. Your Mutton paya is ready to get served.

SHAHI HALEEM
(Ingredients)

1) Mixed yellow, green and red daals- 1 cup
2) 250 gms wholle wheat or cracked wheat
3) 750 gms mutton or lamb meat
4) cumin powder 2 tsp
5) red chilli powder 2 tbsp
6) ginger garlic paste 2 tbsp
7) garam masala powder 1 tsp
8) coriander leaves-a few
9) mint leaves- a few
10) cloves-8
11) ccardamoms-8
12) cinamom- 6 sticks
13) black pepper corns 10
14) ccaraway seeds 1tsp
15) bay leaves a few
16) green chillies 10-12
17) oil or ghee 5 tbsp
18) onions-500 gms,sliced thinly

(Method)

1. Soak wheat or cracked wheat overnight.
2. Then boil with the daals till thick and cooked.
3. Heat oil and brown onions, keep aside.
4. In the same oil,add red chilli powder first and then all other spices and salt.
5. Add meat and brown.
6. Keep quarter of the onions and add the rest to the meat mixture.
7. Add water and let it cook til tender.
8. Now add the wheat mixture to the meat,cooking on medium heat till the mixture boils.
9. When well blended s prinkle with the rest of the onions.
10. coriander annd mint leaves and a sprinkling of garam masala powder.
11. Seve with lime wedges.

N I H A R I
(Ingredients)

• Mutton - 1 kg
• All purpose flour (Maida) - 2 tablespoons dissolved in 1/4 cup of water
• Turmeric powder - 1/2 teaspoon
• Cinnamon stick - 1
• Bay leaves - 2
• Cardamom - 2
• Cloves - 8
• Garam masala - 2 tablespoons
• Ginger garlic paste - 2 tablespoons
• Chilli powder- 1 tsp
• Coriander powder - 1 tsp
• Yogurt - 3 tablespoons
• Ghee or cooking oil - 1/2 cup
• Nutmeg - Few pinches
Spice masala:
• Make it as a powder
• Fennel seeds - 2 tablespoons
• 1/2 teaspoon whole black peppercorn
• 1/2 teaspoon cumin seed
• Ingredients For Garnishing:
• 1 Onion fried to brown
• 2 Green chillies chopped
• 2 Ginger strips sliced
• 3 tablespoons coriander leaves chopped

(Method)

Clean the mutton and cut into medium pieces. Heat oil in a pan and add bay leaves, cloves, cinnamon stick and ginger garlic paste. Add the mutton and fry for 2 to 3 minutes. Now add red chilli powder, coriander powder, turmeric powder, yogurt, garam masala and fry until the oil separates. Add the nutmeg, cardamom, spice masala and 3 cups of water and cook on low heat for 3 to 4 hours. Finally, add the flour and cook for about 10 minutes. Garnish with coriander leaves, ginger, onions and green chillies. You can serve mutton nihari with chappati, naan or rice.

H A R E E S A
(Ingredients)

Boiled wheat 250 gm
Yogurt 250 gm
Onion 1
Oil 1 cup
Chicken karahi pieces ½ kg
Green chilies 50 gm
Red chili powder 1 tsp
Turmeric powder 1 tsp
Salt 1 tsp
Ginger garlic paste 1 tbsp
Boiled spinach 4 tbsp
Ingredients for kebabs
Chicken mince 200 gm
Garlic paste 1 tsp
Salt ½ tsp
Red chili powder ½ tsp
Chaat masala as required

(Method)

In a cooking pot, add ½ cup oil and sauté 1 sliced onion until golden brown. Then add ½ kg chicken, 1 tbsp ginger garlic paste, 250 grams yogurt, 4 tbsp boiled spinach, 50 grams green chili, 1 tsp salt, 1 tsp red chili powder and 1 tsp turmeric powder and allow coking on low flame. Cover the pot with its lid while cooking. When chicken is tender, add 250 grams boiled and crushed wheat. Allow cooking.
For kebabs, mix 200 grams chicken mince with ½ tsp red chili powder, ½ tsp salt and 1tsp garlic paste. Form into kebabs of an inch thin. Fry kebabs in hot oil and add to hareesa. Lahori Hareesa is ready. Sprinkle chaat masala to taste and serve.

LAHORI FISH
(Ingredients)

• Mackerel fish 1 kg
• Rice 3 cups (boil in 4 or 5 cups water and drain water in a bowl)
• 2 Lemon
• Turmeric powder 1 tbsp
• Cooking oil for frying
For Batter:
• Carom seeds ¼ tsp
• Red chili powder 1 tbsp
• All spice powder 1 tbsp
• Whole coriander ½ tbsp (crushed)
• Ginger garlic paste 1 tsp
• Gram flour 4 tbsp
• Salt to taste
• 1 tsp Roasted white cumin powder

(Method)

• First wash and dry the fish pieces then add lemon juice in rice water.
• Dip the fish fillets in this water now applies turmeric on fish pieces.
• Merge all the ingredients for the beat in a bowl apply this mixture on fish pieces.
• Shallow fry the fish pieces in hot oil over medium flame. Take it out on absorbent paper.
• Now Lahori fish is ready to serve.

KARAHI CHICKEN
(Ingredients)

1/2 kg chicken
1/2 tomato
1/4 oil
2 tbsp dry red chili
1 tbsp Suki mehte
1 tsp sabit dhanya(grinded)
1 tbsp mix garam masala(grinded)
2 tbsp yogurt
salt(as you like it)
5 green chili large
2 tbsp ginger paste
1 tbsp chopped ginger
2 tbsp butter

(Method)

First heat the oil, then add chicken and (bhoonlain)
Add ginger paste.
Now mix it for few mints, then cut and add tomato, Mix it.
Now add all the masalas and mix it well until the tomatos add mix and (galjayen).
At the end add yogurt and green chili.
Let the water be dried out,and add butter and now low the temperature of your stove
Now slice the ginger and green chili and add it to you karahi.
your special chicken karahi is ready.
Enjoy it.

CHICKEN CURRY
(Ingredients)


½ kg chicken
100 ml onion paste
50 ml. yogurt
1 tsp. coriander (Dhaniya) powder
3 to 4 tsp salt (to taste)
¼ tsp. turmeric (Haldi) powder
1 tsp chili (Lal Mirch) powder
1 tsp. garlic (Lehsan) paste
1 tsp. ginger (Adrak) paste
100 ml. oil
1 to 1½ tsp. salt (as per taste)
100 ml. tomato – ground
1-2 green chilies -chopped
1 tsp. garam masala. OR 1 black cardamom (Bari Ilaichi) seeds,
2 green cardamom (Chhoti Ilaichi) seeds,
1 small stick cinnamon (Dalchini)
10 black pepper (Kali Mirch)
6-8 cloves (Laung)
¼ tsp. cumin seeds (Zeera)

Garnish
2 tsp. fresh coriander (Dhaniya) leaves and green chilies (chopped)

(Method)

Fry onion paste in oil to light brown. Add Ginger (Adrak), Garlic (Lehsan) paste, yogurt, Coriander Seeds (Dhaniya) powder, chili powder, Turmeric (Haldi) powder, tomato, and salt.
Mix and fry briefly and then add the chicken.
Mix it and let it cook for 10-15 minutes till the chicken becomes tender and the desired consistency of curry is achieved. (add water only to have the required consistency) Garnish with green chilies, green coriander (Dhaniya) leaves and garam masala.
Serve with naan or boiled rice.

CURRY KOFTAY
(Ingredients)

Mutton, boneless 1 kg
Onions 2 nos.
Besan (roasted) 2 1/2 tbsps.
Egg 1 no.
Ginger, finely cut 2″inch piece.
Green chilies, finely cut 6 nos.
Red chili powder 1 tsp.
Salt To Taste.
Oil for frying.

For the curry:
Onions 3 nos.
Garlic 3-5 cloves.
Ginger 1 1/2″ inch piece.
Haldi powder 1 tsp.
Tomatoes, boiled & skinned 1 cup.
Coriander leaves 2 tsps.
Red chili powder 1 tsp.
Garam masala 1 tsp.
Salt to taste

(Method)

For the koftas, mince the meat with all the other ingredients.
Remove the mixture and shape into balls.
Deep fry these balls till golden brown and keep aside.
For the curry, fry the onions, garlic and ginger till golden brown.
Add the rest of the curry ingredients with enough water to make a gravy.
Bring to a boil, add the fried koftas and simmer for 45 mins.
Garnish with chopped coriander leaves before serving.
Serve with Roti or Nan.

NARGSI KOFTAY
(Ingredients)

4 chicken quarters
- 2 tbsp. lemon juice
- 1\4 cup natural yogurt
- 1 tsp. garlic paste
- 1 tsp. ginger paste
- 1-2 green chilies, crushed
- 1 level tsp. cumin powder
- 1 level tsp. garam masala
- 1 tsp. chili powder
- 1 level tsp. coriander powder
- 1 level tsp. chat masala
- 1 level tsp. salt
- few drops of red or yellow food coloring
- oil for basting
- lemon wedges and onions for decoration

(Method)

1. Using a sharp knife, make 3 or 4 deep incisions in each chicken quarter. Place the chicken pieces in a large bowl and rub the lemon juice into the incisions. Cover and leave to marinate for about an hour.
2. Add ginger, garlic. green chilies, cumin, garam masala, chili powder, coriander, chat masala, salt and food coloring to the yogurt and mix well.
3. Pour the marinade over the chicken pieces and coat them liberally with the yogurt mixture. Cover and leave to marinate at room temperature for about 5-6 hours or over night in a refrigerator.
4. Thread the chicken pieces on metal skewers and grill the chicken over hot charcoal, Basting once at the end of the cooking time. Alternatively, Place the chicken in a oven at 325F, (170C) or gas mark 3. Roost for 1 hour, Basting frequently and Turing once or twice to brown the both sides.
5.Decorate with lemon wedges and onion rings.
Variation:
Cut the chicken breast into 2 inch pieces then marinate as above. Thread closely on metal skewers and grill as above.
Serve with Nan, Poodinay Ki Chutney and Raita.

RAYSHMI KEBAB
(Ingredients)


1 kg minced beef
1 tsp Kashmiri chilli powder
2 tbsps fresh coriander leaves, chopped
3 green chillies, chopped
½ cup onion paste
1 tbsp ginger paste
1 tbsp garlic paste
1 tsp all spice powder
1 tsp black pepper
2 tbsp raw papaya paste
2 eggs
2 bread slices
Oil to fry
Salt to taste

(Method)

Mix well all the spices, coriander, green chillies, bread and eggs in the minced beef and make elongated kebabs, deep fry them. Heat a piece of charcoal and place a piece of bread or roti in the dish with kebabs. Put the heated charcoal over the bread pieces and pour a few drops of oil over it. As soon as smoke starts coming out, cover the dish. The kebabs will develop a nice charcoal aroma in them as if they have been cooked over it. Remove the bread and charcoal piece before serving.

Garnish with chopped coriander leaves to serve. Serve with nan and salad.