Cooking Recipes

Ingredients

• Lamb meat mince ½ kg
• Onion chopped 1
• Ginger garlic paste 1 tbsp
• Green chilies 4-5
• Whole garm masala 1 tbsp
• Canola cooking oil as required
• Fresh coriander leaves ½ cup

Steps:

• Wash mince meat and keep aside for drying water from it.
• Mix all the ingredients in mixing bowl except cooking oil.
• Blend them well with help of hands.
• Take steel sticks and wrap meat mixture on them with help of hands.
• Heat them on burned coals.
• Keep basting with cooking oil.
• Separate the kababs from sticks when they are prepared.
• Garnish with onion rings and serve hot with chili sauce.

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Ingredients

• Minced beef ½ kg
• Cooking oil 3 tbsp
• Cumin seeds 1 tsp
• Medium sized onion 2
• Ginger garlic paste 2 tbsp
• Garm masala 1 tbsp
• Tomatoes chopped 2
• Chopped coriander leaves 2 tbsp
• Salt to taste
• Red chili powder 2 tsp
• Lime juice 1 tbsp

Steps:

• Heat cooking oil in a wok and fry cumin seeds for 1 minute.
• Add onion and fry till soft or light golden.
• Add ginger garlic paste and fry for 1 minute.
• Add minced beef and all other spices and fry for 10 minutes.
• Add tomatoes and cook till they become soft.
• Add some water and cover the wok with lid and let it cook for 15 minutes.
• Add lime juice and turn the flame off.
• Garnish with green chilies and coriander leaves.
• Serve with hot chapatti.

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Ingredients

• Mutton cubes 1 kg
• Onion large 2
• Green chilies chopped 4-5
• Tomatoes large 2
• Capsicums 2
• Ginger chopped 1 tbsp
• Garlic chopped 1 tbsp
• Yoghurt 1 cup
• Oil 4 tbsp
• Coriander powder 1 tsp
• Cumin seeds 1 tsp
• Turmeric powder 1 tsp
• Cinnamon stick 1 inch
• Salt to taste
• Red chili powder 2 tsp
• Coriander leaves 3 tbsp
• Cardamoms 1-2

Steps:

• Grind cinnamon, cloves and cardamoms together.
• Mix with salt and rub on meat cubes.
• Marinate for 15 minutes.
• Cook meat in pressure cooker till tenders.
• Put 1 tbsp of oil in cooking pot and fry green chilies, onion, ginger and garlic.
• Blend this paste with yoghurt and remaining cloves, cinnamon and cardamoms.
• Heat remaining oil and fry capsicums, tomatoes, onion and green chilies.
• Add blended paste to this mixture and cook for 5-10 minutes.
• Add chili powder, salt, turmeric powder, cumin seeds and coriander powder.
• Add cooked meat and mix finely.
• If it is too dry, add little water to make gravy.
• Garnish with chopped coriander leaves and ginger and serve hot with steamed rice.

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Ingredients

• Large potatoes 1 kg
• Chat masala as required
• Raisins 2 tsp
• Cumin seeds 1 tsp
• Garm masala 1 pinch
• Salt to taste
• Cooking oil for frying
• Coriander leaves 2 tbsp
• Butter 2 tsp
• Lemon juice 2 tsp
• Cashew nuts broken 4-5
• Red chili powder 1 tsp

Steps:

• Peel the potatoes.
• Scoop out the central part of potatoes.
• Fry potato shells and scoops separately.
• Let the sides become crisp but avoid changing color of potatoes.
• Add all the ingredients in the scooped out parts of potatoes and mash with the help of hands.
• Stuff this mixture into potato shells.
• Put grated cheese on top.
• Grill in oven till golden brown.
• Garnish with coriander leaves and garm masala.
• Serve hot with red chili sauce and rice.

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Ingredients

• Masoor whole 2 cup
• Onion small 4-5
• Tomatoes chopped 2
• Green chilies 7-8
• Red chili powder 2 tsp
• Turmeric powder 1 tsp
• Salt to taste
• Cooking oil as required
• Cumin seeds 2 tsp
• Coriander seeds 2 tsp

Steps:

• Wash masoor finely.
• Cook masoor with water, red chilie powder, salt, green chilies, tomato and whole onion till done.
• Heat oil in vessel and fry onion sliced till golden brown, add cumin seeds and fry for 1 minute.
• Pour on cooked masoor.
• Garnish with coriander leaves and ground garm masala.
• Serve with steamed rice or chapatti.

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