Wednesday, June 13, 2007

My Favourite Kabab Recipes

Pakistani Recipes are very easy to cook. I love cooking my favourite Pakistani dishes at home. Make Delicious, Spicy Pakistani food from fresh vegetables & Meat Recipes. These famous foods are eaten all over Pakistan. These are easy to prepare. You could put the spices as per your taste, as we Pakistanis prefer hot & spicy food.

Peshawari Kebabs
Succulent lamb pieces coated with raw papaya and yogurt and roasted till crisp on the outside


Boneless lamb 1 kg
Black cumin
Zeera 1 tsp
Chaat masala 1 tsp
Clarified butter for basting
Garam masala 1 tsp
Garlic paste 5 gm/1 tsp
Ginger paste 1 tbs
Juice of 1 lemon
Raw papaya paste 2 tsp
Red chilli powder 2 tsp
Salt to taste
Yogurt 120 gm/ ½ cup


Cut meat into 1 inch cubes. Marinade with salt, red chilli powder, garam masala, papaya paste, black cumin, ginger and garlic pastes and yogurt. Mix well and leave aside for an hour. Put meat pieces on skewers and cook in a tandoor till half done.
Leave to cool for 10 minutes. Baste with clarified butter and cook for 8 more minutes.
Time: Preparation: 1 ¼ hours, Cooking: 30 minutes.
To Serve: Sprinkle with chaat masala and lemon juice. Serve with a green salad.

Chapli Kababs


Minced Meat 1/4 kg (1 pao)
baisan (Gram flour) 1 to 2 Tablespoon or as required
Tomato 2
Coriander leaves 1/2 bunch
Egg (half fry, scrambled) (half raw (kacha)) 1
Onion 2
White cumin (zeera) 1/2 teaspoons
Anar dana 2 tablespoons
Sabit Dhania 1/2 teaspoons
Salt 3/4 teaspoons
Red Chillies 1/2 teaspoons
Green chillies 2

Cooking oil ½ cup For frying


Mix all the ingredients in the mince and knead the mixture well. Leave aside for 15 – 20 min. now takes approximately 1 ¼ tbsp of meat mixture in your hand. Place it in the center of your palm. Roll it to form a smooth ball. Flatten the ball by pressing firmly between your palms. These kebabs are a little bigger in size than the usual ones. Heat oil in a frying pan.
When it becomes hot lower the heat and fry the kebabs in it, serve hot.

Reshmi Kabab

Reshmi kebab
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


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.

Shami Kebabs

Literally the ‘big’ kebab. Huge lamb chops, skewered and roasted for a hearty meal


Beef 1 kg
Gram lentils 1 cup
White cumin ½ tsp
Red chili pods 10
Black cardamoms 4
Black peppercorns 12
Garlic cloves 12
Cinnamon 1 inch piece
Ginger 1 small
Coriander seeds ½ tsp
Yogurt 1 tbsp
Egg 1 beaten
Salt to taste
Cooking Oil for frying

Fresh coriander leaves 1 bunch finely chopped
Ginger 1" piece finely chopped
Fresh mint leaves 1 bunch finely chopped
Onion 1 large finely chopped


Pour 5 cups of water in a pan, add beef, washed lentils, all the dry spices, yogurt, ginger and garlic. Boil the mixture on medium heat until the meat becomes tender. Remove from heat. Leave to cool. Meanwhile prepare the stuffing.
Mix all the chopped ingredients, onion, ginger, coriander and mint leaves together. Now chop the beef mixture in a food processor pour in the beaten egg and knead well. Break off 1 tbsp of the mince paste; wet your palm and place it in the center of your palm shape it into a smooth ball. Indent the center with your thumb and press a little of stuffing mixture into this.
Fold the sides over carefully and reshape into a smooth half flat round shape. Repeat with the remaining mince. Heat a heavy based frying pan and add just enough oil to cover the surface. Add 3-4 kebabs at a time and fry on low heat to a crisp golden color on both sides.

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Hot and Spicy Chicken Tikka


Chicken 1 cut into 4 tikka pieces
Lemon juice ¼ cup
Chili powder 2 tsp
Orange food color
Salt 2 tsp
Lemon juice ¼ cup
Ginger 1 tsp
Garlic 1 tsp
Zeera 1 tbsp (roasted and ground)


Mix the above spices in lemon juice. Wash the chicken pieces well and make small slits on them. Marinate the pieces with the lemon mixture and leave it for 2 hrs.
Put the marinated pieces on skewers and BBQ. After they are half cooked, apply a few drops of ghee on the tikkas. Continue to BBQ for further 15 min. serve with nan and chutney.

Shish Kababs


Minced lamb 500 g
Coriander 2 tbsp finely chopped
Onion 2 finely chopped
Turmeric 1 tsp
Salt and pepper 1 tsp
Onion and green coriander for garnishing chopped


Mix all the ingredients together, seasoning with salt and pepper to taste. Roll the mixture in to thin sausage shapes and cook under a preheated moderate grill for about 10 minutes, turning several times. Serve garnished with green coriander and onion crushed.

Seekh Kebabs

Spicy minced meat rolled on to skewers and roasted. Aromatic and velvety smooth


Minced meat 500 gm
Black cardamoms 2
Black peppercorns 10 gm/ 2 tsp
Cinnamon powder 2.5 gm/ ½ tsp
Cloves 2
Coconut, grated 15 gm/ 1 tbs
Cream 30 ml/ 2 tbs
Cumin (jeera) seeds 5 gm/1 tsp
Garlic paste 15 gm/3 tsp
Ginger paste 15 gm/3 tsp
Gram flour (besan), roasted 45 gm/3 tbs
Mace (javitri) powder 2.5 gm/ ½ tsp
Oil 15 ml/1 tbs
Onion paste, browned 45 gm/3 tbs
Poppy seeds (khus khus) 10 gm/2 tsp
Raw papaya paste 15 gm/1 tbs
Red chilli powder 5 gm/1 tsp
Yogurt 30 ml/2 tbs


Mix mince with all other ingredients. Knead well for 10 minutes. Let stand for 10 minutes.
Moisten hands with cold water and mould mixture around skewers pressing and shaping to the size of a frankfurter sausage, about 5 ½ inch long. Roast the kebabs in a moderately hot tandoor for 12 minutes till they are browned uniformly. The kebabs can also be slid off the skewers and cooked on the fine wire mesh of the grilling rack in a charcoal gas grill. Do not turn too often as the kebabs may split.
Time: Preparation: 45 minutes, Cooking: 15 minutes
To Serve: Serve hot with mint chutney

Dum ka Qeema


Minced Meat 500 gms

For Marinade:-

Onion thinly chopped 2
Ginger garlic paste 2 TBsp
Ripe Papaya ground 1/2 Big
Kachri Powder 3 tsp
Salt to taste
Red Chillies powder 1 tsp
Turmeric powder 1/4 tsp
Curd 1 Pao

For Baghar:-

Oil 1/2 Cup
Onion thinly sliced 1

To Garnish:-

Green Chillies chopped 2-3
Coriander leaves 1/2 bunch


  • Mix onion, ginger garlic paste, ripen papaya, kachri powder, salt, red Chillies powder, Turmeric powder in minced meat & put it in the refrigerator for marination for over night.
  • Burn coal on fire very well.
  • In a pan put the marinated meat mixed with curd in sides & put the hot coal in the center. Pour little oil on coal. Smoke starts, cover lid immediately for 5-7 minutes.
  • After that remove coal & cook on low heat until meat is tender. In needed put some water to cook.
  • When minced is tender & water dries, take oil in another pan & fry onion for baghar to golden brown.
  • Pour this baghar on minced meat & mix it. Take out in a dish.
Garnish with coriander leaves & green chillies.
Serve with hot nan, onion rings & lemon.Lamb Roast:-


Lamb of Goat 1
Lemon Juice 2-3
Chat Masala Powder 1-1/2 TBsp.
Garam Masala Powder 1 TBsp
Zeera Powder 1 tsp
Salt to taste
Red Chillies Powder 1 TBsp
Ginger Garlic Paste 3 TBsp
Black Pepper 1-1/2 tsp

Yogurt 1/2 kg


Make cuts on the lamb with a knife.

Mix all the ingredients, except yogurt & put it on Lamb very well. Put it in the refrigerator for over night for marination.

Time to time mix it with a folk (putting folk in it, like cutting, so that the mixture can be absorbed in it.

At cooking time, pour yogurt well on Lamb & put it aside for 1/2 an hour.

For cooking put it in the preheated oven or griller until it is tender & water dries well.
Garnish with coriander leaves & green chillies.Serve with hot nan, French Fries & onion rings mixed with lemon juice & salt.

Gola Kabab:-

½ kg beef mince
1 tsp ginger paste
1 tsp garlic paste
1 TBsp papaya paste
1 tsp cumin seeds
1tsp all spice powder
1\4 tsp mace
1\2 tsp green cardamom powder
1 egg beaten
4 TBsp yoghurt
2 tsp salt
2 onions

Fry onions in oil about 10 minutes. Put the onions in a blender with all the other ingredients except mince and blend to paste. Put the mince and the paste in a bowl. Knead the mixture well until the mince hold its shape and is soft and pliable.

Take large pieces of the mince and shape them into balls. Insert the skewers in the centre of each ball, and then carefully wrap each ball with thread. Brush the kebabs with oil. Put skewers carefully over a gentle charcoal flame. Cook for five minutes or until brown on each side.

Fried Mutton Chops


1 kg mutton chops
6-8 garlic cloves
1/4 tsp cinnamon powder
1/4 tsp chilli powder
1 tsp salt
1 tsp flour
3 eggs
1 cup oil
1 cup bread crumbs


Boil chops in one cup of water with salt, garlic cloves until half done. Dry water, remove from heat and cool.

Mix red chilli powder, cinnamon, cardamom and salt with flour.

Beat flour mixture into eggs.

Dip chops into eggs, coat with breadcrumbs and deep fry in hot oil until golden brown.

Serve Hot with Naan.

Loki Kay Kabab:-


Loki or Kaddoo 1/2 Kg
Daal Chana 1 Cup
Garam masala (whole spices):-
Laung 4-5
Black pepper 3/4 tsp
Bari Ilaichi (Cardimon) 2
Choti Ilaichi 3-4
White zeera 1 tsp
Black zeera 1 tsp
Darchini (Cinnamon) 1 stick
Sabit Dhania 1 tsp
Garlic 8-10
Ginger 1 TBsp
Salt to taste
Red whole chillies (Sabit Lal Mirch) 6-8
Red chillies 1/2 tsp

For Filling:-

Green Mint leaves 1/2 bunch
Green Coriander leaves 1/2 bunch
Egg 1
Onion chopped 1 big
Green Chillies 3-4


Boil together daal chana & all the ingrediants except loki, using 1 glass of water, until daal is tender & water dries well.
Boil loki in another pan using 1/2 cup of water. Dry all water or drain it thouroughly.
Chop the cooked daal & loki together in a chopper.

Mix all the finely chopped filling ingriedents in the kabab mixture.

Shape into kababs & fry in little oil.

Tip: It tastes the same as shami kababs.

Serve with tomato ketchup.

Shaljam kay Kabab:-


Shaljam 1/2 Kg
Daal Chana 1 Cup
Garam masala (whole spices):-
Laung 4-5
Black pepper 3/4 tsp
Bari Ilaichi (Cardimon) 2
Choti Ilaichi 3-4
White zeera 1 tsp
Black zeera 1 tsp
Darchini (Cinnamon) 1 stick
Sabit Dhania 1 tsp
Garlic 8-10
Ginger 1 TBsp
Salt to taste
Red whole chillies (Sabit Lal Mirch) 6-8
Red chillies 1/2 tsp

For Filling:-

Green Mint leaves 1/2 bunch
Green Coriander leaves 1/2 bunch
Egg 1
Onion chopped 1 big
Green Chillies 3-4


Boil together daal chana & all the ingrediants except shaljam, using 1 glass of water, until daal is tender & water dries well.
Boil shaljam with 1 tsp of sugar in another pan using 1/2 cup of water. Dry all water or drain it thouroughly.
Chop the cooked daal & shaljam together in a chopper.

Mix all the finely chopped filling ingriedents in the kabab mixture.

Shape into kababs & fry in little oil.

Tip: It tastes the same as shami kababs.

Serve with tomato ketchup.

Spicy Chicken Wings:-

  • Ingredients: -

  • Chicken wings 1/2 kg
  • Salt 1 tsp
  • Black pepper 1/2 tsp
  • Red chillie flakes 1/2 tsp
  • Refined flour 1 cup
  • Egg 1
  • Corn Floor 1 TBsp
  • Baking powder 1/2 tsp
  • Ginger & Garlic paste 1-2 TBsp
  • Chili sauce 2 TBsp
  • Lemon Juice 2 TBsp
  • Worcestershire sauce 2 TBsp
  • Honey 2 TBsp
  • Tomato ketchup 1/4 cup
  • Oil as required for shallow frying
     Method: -

  1. Take out 1/2 cup refined flour in a plate, add egg, corn flour, baking powder, black pepper, salt, 1 tbsp oil and 1/4 cup water in a bowl to make a thick paste.
  2. Take Chicken Wings, Sprinkle little salt, lemon juice & red chilie flakes. Mix well & then coat one by one, first in the egg mixture then in refined flour. Keep it aside.
  3. Heat oil in a Pan and shallow fry wings for around 10 minutes untill they become golden.
  4. For Sauce, fry garlic in 1/4 cup oil, untill it becomes golden. Add honey, chili sauce, Worcestershire sauce and tomato ketchup. Cook it till it boils.
  5. Dip chicken wings in honey sauce and Serve hot with French fries.

      Tip. You can also bake it in oven, by frying a little & then bake it.

Hot Curry Recipes

Chicken Karahi
Chicken 1 (1-1/2 Kg)
Onion chopped 3
Tomatoes 8
Ginger Garlic paste 1 Table spoon
Salt 1-1/2 teaspoon
Red Chillies 1 teaspoon
Turmeric 1/4 teaspoon
Dhania powder 1/2 teaspoon
Black pepper 1/2 teaspoon
Green Chillies whole 4
Cooking Oil 3 or 4 desert spoon
Heat Oil in pan.Put Onion in it. Fry till it is soft, not brown.Add tomatoes. Mix it. Then cover the lid for five minutes .so tomatoes become soft. Then add Ginger garlic past, salt, red chillies, turmeric powder, Dhania powder. Fry (bhono) for five minutes, make sure it may not become over cooked, put little water,2 Table spoon. Then add chicken. Fry for 5 minutes adding little water. Then with 1/2 cup water, cover the lid for 10 minutes. Add green chillies whole. Put on dum. When it is ready, sprinkle black pepper.

Delicious Khandwiyan

Ingredients For Khandwiyan:-

Baisan 1 Cup

Green chillies (paste) 4,5

Ginger (paste) 1 teaspoon

Curd mixed with water (lassi) 3 Cups

Salt ½ teaspoon

Ingredients For Curry:-

Onion thinly chopped 2

Salt as required.

Red Chillies powder 1-1/2 teaspoon

Turmeric powder ½ teaspoon

Dhania Zeera powder 1 teaspoon

Garam masala powder 1 teaspoon

Roasted Zeera powder 1 teaspoon

Curd 1 Cup

Oil ½ Cup

Mint leaves to garnish

Green Chillies 2,3 to garnish


Mix all the ingredients well, so that no lumps are left. Boil, till it becomes thick. Take out in a round pan. Cool it. Put it in refrigerator for some time. Cut into small pieces.

In another pan heat oil, add onion & fry little. Then add Red chillies powder, turmeric, dhania zeera powder. Fry adding a little water. Cook some time then add beaten curd. Mix & Cover the lid for some time. Then add salt & khandwiyan pieces. Cover & cook on low heat for 5 minutes. Sprinkle garam masala & zeera powder. Mix.

Take out in serving bowl. Sprinkle mint leaves & green chillies.

Dilpasand korma

1/2 kg mutton
1/2 cup coconut paste
1/2 tsp cumin seeds
1/2 tsp turmeric powder
1 cinnamon stick
1 pinch nutmeg powder
1 tsp red chillie powder

1 tbsp garlic-ginger paste
1 cup onions, finely chopped
1 tsp roasted coriander powder
2 tbsp poppy seed paste
3 bay leaves
4 green cardamoms
4 tbsp oil
6 cloves
Salt to taste

Dry roast the cloves, cardamom, nutmeg powder, cumin seeds, cinnamon stick and grind into a fine paste. In a pan or a pressure cooker, heat oil and add bay leaves and chopped onions to it. Once the onions are golden-brown, add the ginger-garlic paste, mutton pieces and fry for a while. Now add grounded masala paste, turmeric powder, red chillies powder and some water. Sprinkle salt, cover the pan and cook for a while. Once the mutton is tender, add the poppy seed paste, coconut paste and coriander powder. Add more water if the gravy is too dry, and cook on low heat for another 10 minutes. Serve hot.
Chicken makhani


700gms whole chicken
For the marinade
30gms salt
2-1/2 tsp red chillies powder
1 cup yogurt
1 cup vinegar
2tbsp ginger/garlic paste

For the gravy
50gms butter
2tbsp ginger/garlic paste
30gms khoya
30gms cashew nuts, ground
500gms tomatoes, blanched, peeled and chopped
8gms turmeric powder
3gms all spices
2 1/2 tsp red chillies powder
1 cup cream


Make slits on the chicken. Rub marinade all over it and keep aside for at least 15 minutes. Put it on the skewer and grill for 15 minutes. Let it rest for 10 minutes and then grill again for 10 minutes. Cut into small pieces and keep aside.

To prepare the gravy, heat butter in a saucepan and sauté ginger/garlic paste on a slow flame until it begins to turn brown.

Add khoya and cashew paste. Stir in remaining ingredients except cream and cook for 20 minutes. Stir in cream on low heat to make thick gravy. Add chicken and cook for 10 minutes.

Paneer Manchurian


1/2 cup flour
1/2 tsp Chinese salt
2 tbsp cornflour
2 tbsp spring onions, chopped
2 tbsp Soya sauce
3 green chillies, chopped
4 tsp ginger-garlic paste
6 garlic cloves, finely chopped
200 gms homemade paneer or cottage cheese
Salt to taste
Oil for frying
Egg white of one egg
Few coriander leaves, chopped


Cut the paneer into square pieces. Marinate the pieces with salt and two teaspoons of ginger-garlic paste and keep aside for 10 minutes. Mix cornflour, flour, egg white, ginger-garlic paste, salt in a bowl and make a batter using little water. Dip the paneer pieces in this batter and fry in hot oil until they turn golden.

In another pan heat oil and fry the chopped garlic cloves. Now add Soya sauce, spring onions, fried paneer pieces, green chillies, salt, Chinese salt, one and a half cups of water and let the ingredients simmer. Take three teaspoons of cornflour and half a cup of water and mix well. Add this to the boiling mixture and cook well until the sauce thickens. Add coriander leaves and serve hot.

Hare Masale Vala Murgh - Chicken in Spinach Sauce

1/2 c vegetable oil
6 bay leaves

12 cardamom pods
4 inch piece cinnamon stick
10 whole cloves
4 dried hot chilies
4 1/2 lbs skinless chicken pieces -- cut into servings

1/2 c golden raisins
3/4 c plain yogurt
2 1/2 tsp salt

freshly ground black pepper
1/2 tsp cayenne pepper -- or to taste
4 inch piece fresh ginger root -- coarsely chopped
4 fresh hot green chilies, with seeds -- coarsely chopped
2 bunch fresh cilantro leaves

2 10 oz pack frozen chopped spinach -- defrost and drain
3/8 c grainy mustard


Put oil in large wide nonstick pan and set over medium-high heat. When oil is hot put in bay leaves cardamom, cinnamon, cloves, red chilies. Stir. Add chicken pieces and brown. Put in raisins, stir, put in yogurt, salt, black pepper and cayenne. Stir and bring to simmer. Cover tightly, turn to low and simmer for 15 minutes. While chicken simmers put ginger in the container of blender along with 3 tablespoons water; blend until it is a smooth paste. Add green chilies and cilantro and continue to blend. Add lightly drained spinach. Blend briefly. Spinach should have coarse texture. When chicken has cooked for 15 minutes remove cover and add green sauce. Stir. Bring to a simmer cover again and cook for 10 minutes or until chicken is tender. Turn chicken a few time during this
period. Remove hard spices before serving.

Delicious Chicken Handi

Literally, delectable chicken from the cooking pot.

Boneless chicken thighs 800 gm
Cardamoms 4
Chicken stock ½ litre/2 cups
Cinnamon 1” stick
Cloves 10
Garlic paste 20 gm/4 tsp
Garlic chopped 30 gm/2 tbs
Ginger paste 20 gm/4 tsp
Onions, sliced 90 gm/ 1/3 cup
Refined oil 75 ml/5 tbs
Saffron 1 gm/ a pinch
Salt to taste
Yellow chillies powder 2.5 gm/ ½ tsp

Cut chicken into bite-sized pieces. Soak saffron in a little water in a spoon for 10 minutes. Crush and keep aside. Heat oil in a saucepan and add chopped garlic. Sauté till brown. Add the onions and sauté till light brown. Add cinnamon, cloves and cardamoms and sauté till the onions turn golden brown. Add the ginger and garlic pastes, chicken, salt and yellow chillies powder. Stir for 3-4 minutes. Add chicken stock and bring to boil. Cover and simmer till chicken is tender. Remove from fire. Take out the chicken pieces from t he gravy. Strain the gravy into another pot through a soup strainer. Cook the gravy till reduced to a sauce-l ike consistency. Add the chicken pieces and cook for a minute. Time: Preparation: 20 minutes, Cooking: 30 minutes To Serve: Stir in the prepared saffron and serve hot with an Indian bread of your choice.

Achaari Gosht

A lamb delicacy with a pickled effect which tastes best when fresh.

Leg of lamb 1 kg

safoetida (heeng) 1 gm/a pinch
Cloves 5
Cooking oil 60 ml/4 tbs
Cumin (zeera) seeds 2.5 gm/1 tsp
Garlic, shredded 10 gm/ 2 tsp
Ginger, shredded 5 gm/1 tsp
Jaggery 25 gm
Lemon juice 30 ml/2 tbs
Mustard oil (sarson ka tel) 20 ml/4 tsp
Mustard (sarson) seeds 2.5 gm/ ½ tsp
Nigella (kalonji) 2.5 gm/ ½ tsp
Red chillies powder 5 gm/1 tsp
Red chillies, whole 6
Salt to taste
Turmeric (haldi) powder 2.5 gm/ ½ tsp
Yogurt 240 gm/1 cup

Clean and cut lamb into 1 inch pieces. Put to boil with 1.5 litres/5 cups of water, turmeric and salt. Reduce heat and simmer till lamb is tender. Remove pieces and reserve stock. Smoke mustard oil in a pan, reduce flame and add the other cooking oil.
Add whole red chillies and sauté till chillies turn black, then discard the chillies.
Crackle mustard seeds, cloves and asafoetida in the oi l. Add the lamb pieces, red chillies powder, cumin seeds, nigella, jaggery, ginger and garlic and stir. Cook till the meat pieces turn brown. Stir in stock and lemon juice and simmer for 2 minutes. Reduce flame and stir in the yogurt stirring vigorously. Cook till the fat surfaces.
Time: Preparation: 30 minutes, Cooking: 1 hour
To Serve: Serve with naan or paratha. Garnish with deep fried onion rings, if desired.

Delicious Nihari


1 kilogram of Beef (with bones)
(Ask for Nihari meat at the butcher shop.)
3 medium Onions (thinly sliced)
2 tbsp. of All-Purpose Flour (Maida)
1 small piece of Dry Ginger (Sounth)
2 Small White Cardamoms (Choti Safaid Ilaichi)
2 Bay Leaves (Tezz Pattay)
1 Cinnamon Stick (Dal Cheeni)
2 tsp. of Garam Masala Powder
2 tbsp. of Aniseeds/Fennel Seeds (Sounf) (grounded)
1 tsp. Red Chilli Powder (Pisi Lal Mirch) (or to taste)
2 pinches of Nutmeg
1/2 tsp. of Turmeric Powder (Haldi)
Salt (to taste)

1 small piece of Black Salt (Kaala Namak)
1 tbsp. of Garlic Paste
1 tbsp. of Ginger Paste
1/2 cup of Plain Yogurt
1/2 cup of Clarified Butter (Ghee) or Cooking Oil

Ingredients For Garnishing:

1 medium Onion (sliced, fried to brown and dried) (or a cup of ready-fried onions)
3 Green Chillies (chopped)

1 (2" piece) of Ginger (cut in strips)
A bunch of Fresh Coriander/Cilantro Leaves (Hara Dhania) (chopped)


1) In a pot, heat the clarified butter or cooking oil. Once the oil gets hot add in the 3 sliced onions. Turn the stove down to medium. Fry the onions to golden brown. Remove from oil and put the onions on a paper towel to absorb any excess oil. Crush the onions.

2) Add the meat and garam masala powder (whole spices), plain yogurt, ginger paste, garlic paste, salt, red chilli powder, bay leaves, cinnamon and turmeric powder, continuously fry by stirring until the oil separates.

3) Add in the nutmeg, cardamoms, aniseeds and black salt. Stir, add in enough water to cover meat and cook on low heat covered for 2 to 3 hrs.

4) Once the meat is cooked and tender, add in the flour and cook on low heat for about another 10 minutes.

5) Garnish with coriander/cilantro leaves, fried onions, green chillies and ginger strips.

Serving Suggestions: Serve Hot With Tandoori Nan
Preparation Time: 3-4 Hours

Hyderabadi gosht


1 kg mutton
1 cup oil
1 tsp cumin seeds
1 tsp garlic paste
2 tsp coriander powder
2 tsp red chillies powder
3-4 onion slices
4 cloves
4 cardamoms
10 black peppers
Salt to taste
A pinch of turmeric powder
Ginger slices for garnishing


Heat oil in a pan, add all the spices and cook for a while and then add the meat. Cover the pan and cook on low heat. When tender, add onion and tomato slices and mix well. Cook for three to four minutes and serve.

Delicious Karhi (Quick Recipe)


Yogurt 500 gms.

Baisan 3 Tbsp.

Onion 2.

Tomato 2.

Methidana 1/4 tsp

Curry leaves 5-6

Salt to taste

Red Chillies powder 1-1/2 tsp.

Turmeric (Haldi) powder 1/2 tsp.


Chop onion & tomatoes together. Blend the Yogurt & Baisan well. Mix onion & tomatoes.

In 2 Tbsp oil fry Methidana, add the yogurt mixture & make it boil. Keep stirring, so that lumps may not for. Add salt, haldi & red chillies powder. Mix well.

Add 2-3 glasses of water. Put 5-6 curry leaves. Let it cook for some time, atleast 1/2 to 1 hour.

For Pakoras:-

Baisan 1 Cup

Onion slices 2

Salt to taste

Crushed Red Chillies 1-1/2 tsp

Zeera 1/2 tsp.

Sabit Dhania 1/2 tsp.

Mint leaves 1/2 bunch.

Soda 1/8 tsp.


Mix all the pakora ingredients well, adding water as required. Put it aside for 10 minutes.

Deep fry round shape pakoras, using a table spoon to golden.

When karhi is little thick, put pakora in Karhi & turn the stove off.

For Baghar:-

Oil 1/4 Cup

Red whole chillies 4-5

Onion sliced 1 small

Garlic chopped 3-4 cloves

Curry leaves 4-5

Zeera 1/2 tsp.


Heat Oil. Add Red whole chillies & onion. When onion is soft, add garlic.

When all is about to golden, add curry leaves & zeera. Put it on prepared Karhi.

Serve with Nan or Chapati.

Dum ka Gosht


Beef or Mutton Boneless 500 gms

For Marinade:-

Onion thinly chopped 2
Ginger garlic paste 2 TBsp
Raw Papaya ground 1 Cup
Salt to taste
Red Chillies powder 1 tsp
Turmeric powder 1/4 tsp
Curd 1 Pao

For Baghar:-

Oil 1/2 Cup
Onion thinly sliced 1

To Garnish:-

Green Chillies chopped 2-3
Coriander leaves 1/2 bunch


  • Mix onion, ginger garlic paste, raw papaya, salt, red Chillies powder, Turmeric powder in beef & put it in the refrigerator for marination for over night.
  • Burn coal on fire very well.
  • In a pan put the marinated beef mixed with curd in sides & put the hot coal in the center. Pour little oil on coal. Smoke starts, cover lid immediately for 5-7 minutes.
  • After that remove coal & cook on low heat until beef is tender. In needed put some water to cook.
  • When beef is tender & water dries, take oil in another pan & fry onion for baghar to golden brown.
  • Pour this baghar on beef & mix it. Take out in a dish.
Garnish with coriander leaves & green chillies.

Serve with hot nan & onion rings mixed with lemon juice & salt.

Delicious Nargisi Koftay


For Curry:-

Oil 1/2. cup
Red Chillies Powder 1-1/2tsp heaped
Dhania Powder 1tsp
Garam Masala powder 1/2 tsp
Ginger Garlic Paste 2tsp heaped
Onions 2-3 sliced brown and ground
Salt to taste
Water 1/2 cup
Yogurt 1 cup
Turmeric Powder 1/2 tsp


Minced Meat 1/2Kg
Small cardimon (illachi) 2
Cinnamon (darchini) 1inch piece
Salt to taste
Onion 1 big fried & ground
Black Pepper Powder 1/4 tsp
Red Chilly powder 1/2 tsp
Ginger Garlic Paste 2tsp
Khashkhash 3TBsp
Baisan 2-3TBsp
White Zeera Powder 1tsp
Bari illachi ground 1

Eggs boiled 5-6


For Curry:-

Heat oil in a pan.Add little water with all above masala and yogurt. Fry (bhono) well. Then add brown ground onion, fry & mix well by adding little water in it, then add about 1/2cup of water and cook on medium heat, till the gravy remains slightly thick & oil comes up.

For Kofta:-

Grind all the ingredients except eggs then mix with mince & chop it in the chopper, so that a smooth mixture is formed. Now add 1 beaten egg. Mix well.

Half your boiled eggs, take little portion of the mince, put a piece of boiled egg on it. shape into Kofta, then fry little golden brown in a frying pan.

Put fried Koftas in the curry prepared earlier & cook on low heat. The Koftas will swell up.

Take out in the serving dish. Sprinkle garam masala powder on top.
Serve with chappatis, salads.

Garnish with fresh coriander leaves.


You can make plain Koftas without using boiled eggs with the same recipe.

Palak Gosht:-

Chopped Spinach 1 to 1-1/2 Kg
Chopped Maithi 1 bunch

Lamb Cooking:-
Lamb cubes 1/2 kg
Ghee: ½ cup
Finely Chopped Onions 1 Big
Ginger garlic paste 2 Tablespoon
Coriander powder 1 Tablespoon
Cumin Powder 1 Tablespoon
Cloves 3
Cinnamon sticks 1
Cardamom 3
Taz Path 1
Black pepper 1/2 tsp
Water 1½ Cup
Salt 1 teaspoon
Red Chillies powder 1 teaspoon

Asli Ghee 2 TBsp


  • Heat Ghee in a pan. Add lamb. Fry till lamb is brown. take out in a plate & put aside.
  • Add very finely chopped onions sauté till brown about 5 minutes
  • Add ginger, garlic paste. Fry about two minute
  • Add Coriander powder, Cumin Powder, Cloves, Cinnamon stick, Cardamoms, Taz patta, salt, haldi powder & red chillies powder. Fry for about one minute.
  • Add browned lamb and water. Put it in cooker till tender for 20 minutes or cover it on low heat until tender.
  • Add finely choped spinach & Chopped coriander to lamb. Stir. Keep cooking on a very low heat
  • Add black pepper. continue cooking till spinach is soft & water dries.
  • Sprincle asli ghee. Cover the dish. On a very low heat simmer for 10 minutes

Same recipe can be used for Sarson ka saag, just blend it without lamb.
Serve with Makai ki roti or Naan & fresh Lassi

Rice Recipes

Chicken Biryani Masala


1/2 kilogram chicken
2 cup rice, basmati
3 tablespoon yogurt
1 teaspoon red chili powder
1/2 teaspoon turmeric (haldi)
1 teaspoon coriander powder
1/2 teaspoon black pepper powder
1 teaspoon garam masala powder
4 medium Onions
3 tomato
1/2 tablespoon ginger paste
1/2 tablespoon garlic paste
1/2 teaspoon zeera
1 cinnamon stick
7 whole black pepper
2 black cardamoms (bari Iliachi)
4 cloves
3 dried plums (aaloo bukharay)
1/2 cup coriander, fresh chopped
2 drops kewra
1 pinch of saffron (zaffran)
As per taste salt


Wash & soak rice for few hours Heat the pot, fry finely chopped onion till golden brown
Add ginger ,garlic paste & zeera Add chicken and fry it constantly for 5 min
Add dhania, haldi, salt, black pepper & red chilli powder
Add dahi and fry for 5 min
Now add tomatoes
Add enough water till chicken is cooked & tender
Now boil the rice with cinnamon stick, cloves, whole black pepper & black zeera
When chicken is cooked, add aloo bukhara , mint, corriander, green chilli & garam masala
Stir the chicken for 5- 7 mins
Finally add kewra
Soak the zafran in 2 tbsp of milk
Now take a pot , place 1layer of rice than 1 layer of chicken
Repeat till done
Finally add zafran and fried onion
Cover the vessel & cook 10 -15 on low flame
Serves 6 people
Preparation Time: 20 minutes
Cooking Time: 30 minutes

Hyderabadi Chicken Biryani


Chicken 1 ½ kg (cut into 12 pieces)
Yogurt 1 cup
Long grain rice 1 kg
Red chili powder 1 tsp
Ginger and garlic paste 1 tsp
Juice of lemons 4
Fresh mint leaves 1 bunch
Whole black peppercorns 6
Green chilies 4 finely chopped
Small cardamoms 6
Onions 2 medium size, thinly sliced
Banaspati Ghee or Cooking Oil 2 cups
Yellow food color ½ tsp (soaked in ½ cup milk)
Salt to taste


Wash chicken pieces with cold water, drain well. In a separate bowl mix ginger and garlic paste and red chili powder with yogurt. Mix well to a smooth paste. Add chicken pieces to it. Leave for 30 minutes. Now cook on low heat without adding any water to the chicken. Remove from heat when the water dries up.
In a separate pan heat banaspati, fry the onions in it until golden brown; add mint leaves, 3-4 cardamoms and lemon juice.
Remove from heat. Then boil the rice in a large pan until the rice is parboiled. Grease pan add half the rice and then the chicken mixture, cover with the rest of the rice. Sprinkle with food color. Place the pan on a hot griddle (tava) and cook on low heat for 15 minutes. Remove from heat, fluff it and serve.

Sindhi Biryani

Mutton 1 kg
Basmati rice 1 kg
Yogurt 1 cup
Red chili powder 1 tbsp
Coriander powder 2 tbsp
Garlic and ginger paste 1 tbsp
Mixed spices 1 tbsp
Salt to taste
Dried apricots ¼ kg (soak in hot water)
Mint leaves 1 bunch (chop)
Green chilies 6
Juice of lemons 4
Bay leaf 1
Onions 4 (medium size, chopped)
Potatoes ½ kg
Tomatoes 4
Yellow food color ¼ tsp soaked in ½ cup milk
Cooking oil 1 ½ cups


In a pan heat oil and brown onions; when golden brown, remove half the onions and place on absorbent paper. Add meat, all the spices and yogurt to the rest of the onions. Cook till water evaporates and the meat is tender. Add potatoes, tomatoes, pulp of dried apricots and green chilies. Cook on high heat for 5 minutes stirring continuously, when done keep aside.
Now in a big pan add 12 cups of water with salt, 3 green chilies, whole spices and mint leaves. When water boils, add rice, parboil and strain. Now put layers of rice, parboil and strain. Now put layers of rice and meat one by one with the layer of rice on top, and then add yellow food color. Put the pan on a griddle (tava) and cook on high heat.
When steam appears, lower the heat for 10-15 minutes. Serve hot, with raita and salad.

Prawns Rice Pulao


Prawns 2 kg (medium size, washed in salt and garlic water)
Long grain rice 1 kg (soaked in water for 20 minutes)
Ginger and garlic paste 1 tbsp
Shallots (spring onion leaves) 1 cup chopped
Cinnamon 1 inch (roasted and powdered)
Onions 2 medium size, thinly sliced
Lemons 4
Cooking oil 1 ½ cups
Salt to taste
Ajinomoto 1 tsp


Heat oil in a heavy based pan. Fry the onions until golden brown. Add prawns and ginger and garlic paste to it. When water begins to evaporate, add powdered cinnamon and shallots to it and stir on medium heat for about 3-4 minutes.
Then add rice and Ajinomoto to the prawns. Again stir for 2 minutes. Pour in 5 cups of water and salt. Mix well, but carefully so that rice does not break. Tightly cover with a lid. Cook for 15 minutes, until all the moisture has been absorbed.
Lower the heat and cook for another 10 minutes. Removes from heat once the dish is cooked; leave it covered for a few minutes. Then remove the lid, fluff up the rice with a fork and serve hot.

Fish Biryani


450 grams rohu (any white fish fillets)
1/2 cup vegetable oil
1 level teaspoon cumin seeds, zeera
1/2 level teaspoon mustard seeds
1 clove garlic cloves, chopped
1 inch piece ginger fresh, peeled
1 teaspoon ajowan (carum)
4 green chillies
1/2 teaspoon red chili powder
As per taste salt
10 green cardamoms
4 black cardamoms
6 cloves
10 pieces black pepper
1 inch piece cinnamon stick
2 bay leaves (taze patta)
10 dried plums (aaloo bukharay)
Some ghee or cooking oil
6 pieces green chili, finely chopped
2 tablespoon coriander leaves, fresh
3 Pinch yellow food color

2 medium Onion
3 medium Tomatoes


Wash the fish and pat dry. Cut into 1 inch pieces. In a blender grind the garlic ginger and chilies to a fine paste. Mix the paste with salt, chili powder and ajowan. Smear the fish pieces with spice paste. Set aside for at least 2 hours In the meantime heat the oil in a shallow frying pan, add the cumin and mustard seeds; they should pop and splutter at once.

Add the chopped onions and , stirring frequently, fry them to a rich golden color. Add the chopped tomatoes, still stirring frequently, fry the onions for about 10 minutes until the tomatoes are reduced to a pulp. Add a little water, if necessary, to prevent the mixture from sticking to the bottom of the pan. Keep frying until the oil begins to separate.

Add the fish and stir well to coat it with the tomato mixture. Reduce the heat to low, cover with a tight fitting lid and cook for 15 minutes until the fish is tender. Sprinkle with finely chopped coriander. Keep warm Soak the rice in water for half an hour. In another pan boil the rice with 2-3 tsp. of salt and plenty of water .when the rice are 3\4 cooked drain the water. Add 1\4 cup oil or butter and fluff with a fork to prevent the rice to stick each other. Keep rice to one side
In a large pan place 2 inch layer of rice at the bottom, then a layer of fish mixture and dried plums on top, repeating this until the fish and rice have been used up. sprinkle the coriander and mint leaves over the top layer of the rice Pour 1\2 cup water and seeds of cardamom over the rice. Do not stir. Mix the food color with a little water and sprinkle over the rice Cover with a tight fitting lid and allow to cook for 20 minutes until the rice are cooked.

Once the dish is cooked, leave it covered for a few minutes then remove the lid, fluff up the rice with a fork Serve with Raita
Serve Immediately
Serve Hot

Serves 6 people
Preparation Time: 30 minutes
Cooking Time: 30 minutes.

Sweet & Sour Pickles

Plum chutney


1kg fresh plums, cut into wedges
1 tsp cardamom, ground
2 tsp mustard seeds
2 cloves garlic, crushed
2 tsp ginger, freshly grated
75 gms butter
300 gms onion, sliced
400 gms apples, peeled and chopped
400 gms brown sugar
430 gms vinegar


Heat butter in a saucepan and add ginger and garlic. Cook for about a minute and stir in cardamom powder and mustard seeds. Add onion slices and cook until they become soft. Add plum wedges, apple pieces and the rest of the ingredients.

Cook on high flame until the sugar is dissolved then lower the flame and let the mixture simmer till it thickens to a jam-like consistency. Cool and pour into sterilised containers with lid.

Red Chilli Pickle

Ingredients :
500 gm. big dry red chillies
2 kgs. Mustard oil heated and cooled
10 tbs. cumin seeds
1 tsp. cloves
4 big cardamoms
1 (3 cm) stick cinnamon
1 tsp. chironji
2 tbs. mustard seeds
125 gms. mango (Aamchoor) powder
Salt to taste

Remove seeds from red chillies. Grind the seeds with all the other dry ingredients. Add a little oil to the mixture to make a paste. Fill the red chillies with the paste. Pour oil to cover the chillies. Put in the sun for 3-4 days. Store in a airtight jar.

Carrot Pickle

1 kg carrots
2 tsp chilli powder
1 tsp turmeric
125 g cloves of garlic (leave small cloves whole, slice large ones)
250 g large green chillies
125 ml red fruit vinegar
225 ml oil
salt to taste
extra salt

Scrape and slice the carrots lengthwise.
Add salt and leave to marinate for half an hour. Wash and drain.
Slit the green chillies lengthwise and remove seeds.
Add to the carrots together with salt, turmeric, red chilli powder and garlic.
Mix well. Add the vinegar and unheated oil.
Marinate in refrigerator for 24 hours before serving.

Chef’s tip: Keeps well in refrigerator for 8-15 days. For a different flavour add 1 tsp mustard seeds.
Serves 50

Mixed Vegetable Pickle

20 gms red chilli powder
20 gms cumin seeds
20 gms mustard seeds
25 gms all spices
60 gms ginger/garlic paste
100 gms onion paste
200 gms sugar
200 ml vinegar
300 gms turnip, thinly sliced
300 gms carrots, thinly sliced
350 ml mustard oil
500 gms cauliflower florets
Salt to taste


Dry the cauliflower, turnip and carrots in the sun for two days.
Dissolve sugar in vinegar and keep aside.
Heat oil in a wok, add onion and ginger/garlic paste and stir in the dry spices along with salt and vegetables.
Cover and cook for five minutes. Add vinegar and mix well.
Remove from heat and allow it to cool.
Transfer into a sterilised glass jar and cover with a cloth.
Keep in the sun for five days.
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Lemon Pickle

Lemons (nimbu), washed, wiped, slit in
Quarters without separating the pieces 2 kg
Juice of lemons (nimbu) 1 kg
Sugar 1 cup / 150 gm
Black salt (kala namak) 250 gm
Black cardamoms (badi elaichi) 25 gm
Black peppercorns (sabut kali mirch) 15 gm
Dry red chillies (sookhi lal mirch) 25 gm
Cumin (jeera) seeds 2 tbsp / 12 gm
Black cumin (shah jeera) seeds 2 tbsp / 12 gm
Carom (ajwain) seeds 15 gm
Asafoetida (hing) a pinch
Ginger powder (sonth) 100 gm


Grind the sugar, black salt, black cardamoms, black pepper, dry red chillies, cumin seeds, black cumin seeds, carom seeds, asafoetida, and ginger powder together to a fine powder. Mix ½ cup lemon juice with the powder and stuff the slit lemons with this powder mixture.
Arrange the stuffed lemons in a glass jar, with a layer of the powder mixture between them. Repeat till all the lemons and powder mixture are used up. Pour the remaining lemon juice. Cover with a thick cloth for the first 2 days and then put the jar out in the sun for 2 weeks, shaking occasionally. This pickle aids digestion and can stay for up to 25 years.
Time:Preparation time: 2 weeks

Kasundi - Sliced Mango Pickle

Mangoes, peeled, finely sliced,
Sun-dried for 4 days 2 kg
Tamarind (imli), lemon-sized balls,
soaked in 1 cup vinegar for 1 hour 2
jaggery (gur), soaked in 1 cup vinegar 2 cups / 400 gm, Grind to a paste with 4 tbsp vinegar
Dry red chillies (sookhi lal mirch) 10
Turmeric (haldi) powder 2 tbsp
Mustard seeds (rai) 100 gm
Ginger (adrak), sliced 2 tbsp / 24 gm
Garlic (lasan), sliced 1 tbsp / 12 gm
Cumin (jeera) seeds 100 gm
Fenugreek seeds (mithi dana) 100 gm
Gingelly or groundnut oil 2 cups / 400 ml
Garlic (lasan), chopped 1 tbsp / 12 gm
Ginger (adrak), chopped 2 tbsp / 48 gm
Vinegar (sirka) 1¾ cups / 350 ml


Mash the tamarind, strain and keep the extract aside. Cook the jaggery-vinegar mixture till blended. Heat the oil in a wok (kadhai); fry the garlic and ginger for 3-4 minutes. Add the ground chilli paste and fry further for 3-4 minutes. Add the mango, jaggery mixture, tamarind extract, and vinegar; cook for 15 minutes till well blended. Add salt if required. Cool and preserve in sterilized jars.

Time:Preparation time: 4 days
Cooking time: 15 min.

Hot & Spicy Pizza Recipes

Hot & Spicy Pizza

For Dough Ingredients:-

Maida 2 Cups
Yeast 1 tsp
Sugar 1 tsp
Salt 1/2 tsp
Oil 2 TBsp
Milk 3/4 Cup

For Topping:-

Chicken boiled & shredded
or cooked mince 1/2-1 Cup
Tomatoes 2 cut into cubes
1 cut into cubes
1 chopped
Pickled Olives 1-2TBsp
Salt to taste
Red Chillies powder 1/2 tsp

Green Chillies 2 chopped
Ketchup to taste
Pizza Sauce to taste
Black Pepper to taste
Mozzarella Cheese to taste


Take luke warm milk, mix sugar & yeast. Cover it for 15 minutes.
Mix Maida, salt, oil & yeast mixture. Knead the dough well. Cover it for 2 hours.
In a pan take 1 TBsp , saute onion, then add tomatoes, chicken, salt, red chillies powder. Cook little. Then add capsicum, green chillies, black pepper. mix & cook little.
Roll the dough on pizza pan. Spread pizza sauce, then spread the above chicken mixture. Sprinkle olives, tomato ketchup, cheese & black pepper.
Put it in the preheated oven for 10-12 minutes, until it is done. Serve hot.

Chicken Tikka Pizza Recipe

Pizza base 1 large size
Chicken tikka, boneless small cubes 1/4 kg
Capsicum, finely chopped 1 large
Spring onion, finely chopped 2
Pizza cheese, grated 1 1/2 cup
Cheddar cheese, grated 1/2 cup
Chilli cheese, grated 1/2 cup
Butter as required
Pizza sauce
Tomatoes 6 medium
Basil leaves 6 fresh, or 1/4 tsp dried
Green chillies 4
Garlic cloves 6
Chilli powder 1/2 tsp
Tomato ketchup 2 tbsp
Chilli garlic sauce 3 tbsp
Oregano 1/4 tsp
Butter 1 1/2 tbsp
Salt to taste


Pizza sauce: Grind tomatoes, garlic, green chillies and basil leaves in a mixer grinder. In a saucepan, heat butter and fry oregano on low heat. Add tomato puree mixture, chilli sauce and ketchup. Mix well on high heat till it boils. Cover the pan and let it simmer on low heat, till tomato puree becomes thick and butter separates from the sauce. Remove from heat. In a
separate bowl mix the cheese together and keep aside.
Apply a little butter to the pizza base, then spread pizza sauce, chicken, vegetables and finally spread the cheese mixture and finish with little butter on top. Bake in a preheated oven on high temperature for 15 to 20 minutes. Serve hot with garlic bread.
Serves 6 people
Preparation Time: 20 minutes
Cooking Time: 30 minutes

Veggie Lover's Pizza Recipe

1 tbsp oil
1 tsp crushed red chillies
1 large onion, chopped
1 cup tomatoes, sliced
1 large green pepper, de-seeded and chopped
1 medium capsicum, chopped
1 cup broccoli/cauliflower florets
½ cup olives
1 cup mozzarella cheese
1 cup pizza sauce
2 thin pizza crusts


Preheat oven to 375 degrees F.
In a large non-stick pan, heat oil and add crushed red chillies, onion, pepper and capsicum and sauté them for five minutes or until they begin to soften.
Toss in the broccoli or cauliflower florets and olives, and cook for a couple of minutes. Remove from heat.
Place the pizza crusts on two non-stick baking trays and evenly sprinkle half the cheese.
Spread the pizza sauce over them and then arrange the sautéed vegetables and tomato slices on the crusts.
Sprinkle the rest of the mozzarella cheese on top and bake for 15 minutes or until the edges of the crust are golden brown.
Serve immediately or reheat in the microwave to serve.

Tuesday, June 12, 2007

Bread Recipes

Mooli Paratha


Mooli 1 kg
Salt 1 tsp
Chopped green chilies 1 tsp
Red chilies 1 tsp
Garam masala 1 tsp
Atta and Ghee


Peel and grate the mooli, mix all the seasoning make two small balls (paera) make and roll out the roti, stuffed with mooli, fry out on both sides. Serve with ghee and raita.

Baisun Roti Paratha


1\2 kg basin (gram flour)
1\2 kg whole wheat flour
1\2 cup oil
2 teaspoon salt
2-3 teaspoon chilli powder
6 whole red chili
1\2 cup coriander leaves, chopped
4 green chilies fine chopped
3 tablespoon dried pomegranate seeds, crushed
2 teaspoon cumin seeds, zeera
2 tablespoon coriander seeds
2 medium onion, finely chopped
oil for frying.


Put all dry ingredients in a large bowl and mix well. Make a slight well in the centre and add oil. Using finger tips, mix it into the flour. Add water a little at a time and knead into a soft pliable dough. Knead it thoroughly for several minutes until smooth. Cover with a damp cloth and leave to rest for at least 30 minutes.
Divide the dough into 12 equal parts. Roll each into a smooth ball. Then roll each ball into a round of about 6 inches.
Heat up a tava, heavy frying pan or a griddle. Test the heat by sprinkling a little dry flour on the surface. The temperature is correct when the flour burns immediately. Wipe out the surface with kitchen paper. Carefully place the round of dough on hot tava. Allow to cook for a minute then turn it over. Smaer a little ghee on the top and then turn it over after a minute. The top side now will have small brown spots. Smear a little ghee on the top and on the surface of tava along the edges of roti. Turn it over again and repeat the process of smearing oil until the both sides are cooked and crisp.
Remove from pan, smear with ghee and serve at once. Repeat with remaining dough.

Serve with yogurt or Raita
Serves 6 people - Serve Hot
Preparation Time: 30 minutes
Cooking Time: 30 minutes

Garlic Bread

French bread, cut into slices 1
Garlic paste 7 tbsp
Chilli powder 1 tsp
Butter 12 tbsp
Cheese, grated
Salt to taste


In a saucepan, heat butter and fry garlic on low heat, add chilli powder and salt, fry till light brown in colour. Spread this mixture on each slice. Sprinkle some cheese on top. Wrap in aluminium foil, leave the top open and bake in a preheated oven at 200°C, till golden brown and crispy.
Serves: 4 people
Preparation Time: 15 minutes
Cooking Time: 20 minutes

2 cups flour, whole wheat
1 teaspoon salt
Water for mixing
Ghee or Oil for frying

For Filling - 4 medium potatoes
1 small onion, finely chopped
2 whole green chilies, crushed
1 teaspoon coriander seeds crushed
1 teaspoon ajowan (carum)
1 teaspoon salt
1 teaspoon red chili powder
1 teaspoon coriander leaves, chopped


Sift flour with salt. Slowly add water. Mix well. Make a stiff dough. Cover with a damp cloth for 20 minutes.
Boil potatoes, peel and mash. Add onion, green chilies, coriander seeds, ajowan, salt, chili powder and coriander leaves.
Mix well. Divide into 6 portions.
Knead dough well until smooth and pliable. Divide into 6 round balls. Flatten each ball slightly. Put one portion of filling in centre. Close up completely. Shape into round balls again.
Roll out each ball on a lightly floured board into a round disk 6" (15 cm) diameter.
Cook one at a time on a hot tava or griddle over medium heat. Put about 2 to 3 tablespoons ghee around the edges. Turn gently. Cook until sides turn golden brown.
Serve with yogurt or Raita.
Serves 6 people - Serve Hot
Preparation Time: 30 minutes
Cooking Time: 30 minutes.

Keema Paratha


6 cups white flour, maida
6 teaspoon milk powder
1 cup evaporated milk
6-7 teaspoons sugar
200 grams oil or margarine
2 teaspoon baking powder
3 teaspoon yeast
1 eggs
1 kg meat, mince (Keema)
1 tablespoon ginger paste
2 teaspoon red chili powder
1 teaspoon salt
1.5 teaspoon garam masala powder
2 tablespoon anardanna, ground
1 teaspoon coriander seeds ground
2 medium onion, finely chopped
4-6 green chilies
1/2 cup coriander leaves, chopped


Mix all the ingredients and knead well until the dough is very smooth about 5-10 minutes
With oily hands put the dough in a bowl.Cover with a damp cloth or polythene bag and leave in a warm place to rise for about 3 hours or until the dough has doubled in size.
Mean while prepared the stuffing. Put the mince and all the ingredients for the stuffing in a bowl and knead the mixture really well for a few minutes with you hands. 3. Knead the dough for another minute or two then divide the dough into 8-10 equal parts. Shape each potion into a smooth ball.
Lightly grease several baking sheets.
On a floured surface, roll out the ball to about 3 inches in diameter and place it on the palm of you hand. Place good amount of mince mixture in the centre and carefully fold up the edges to completely cove the filling. Press the edges taught together to seal. Dip the stuff ball in dry flour and roll out into a round about 6 - 7 inches in diameter.
Bush the nan with a little cold milk and place in a hot oven at 200C (400F) for 10- 15 minutes until the top is golden in color.
Remove the nan from the baking sheet and serve at once.
Serve with yogurt and mint chutney
Roll out into flat round shape and make sure it is as thick as a pizza's crust.
Bake in oven at 350' and take it out when it is light brownish color.

Serves 6 people - Serve Hot
Preparation Time: 20 minutes
Cooking Time: 40 minutes

Kabab Paratha Rolls


Minced meat ½ kg
Onions 2 small chopped
Ginger/ garlic 1+1 tsp
Salt 1 tsp
Green chilies chopped
Garam masala ½ tsp
Zeera ½ tsp
Red chopped chilies 1 tsp


Marinate with all given ingredients make kababs and bake for 30 min at 200 C, dum of charcoal and deep it aside. Make paratha and fill it with kabab, onion rings and imlee chutney. Roll out the paratha; serve with green chutney or imlee ki chutney.

Delicious Fish

Prawn Masala:-

Jamboo Prawns 1/2 Kg.

Onion thinly chopped 1 Big

Red Chillies 1-1/2 tsp

Turmeric powder 1/2 tsp

Ginger Garlic paste 1 Tbsp

White Zeera(Cumin) Ground 1 tsp

Sabit Dhania Ground 1 tsp
Coconut powder 2 TBsp

Salt to taste

Tomatoes thin cubes 4

Oil 1/2 Cup

Curry Leaves 6-7
Green Chillies chopped 6-7


Take oil in a pan. Put onion in it & fry till soft. Add ginger garlic paste, salt, white zeera, Sabit dhania ground, turmeric powder, red chillie powder, coconut powder. Mix.Sprinkle curry leaves, green chillies, tomatoe cubes. Cover lid for 5 minutes on low heat.Mix prawns & again cover lid & cook for 5 minutes.Garnish with green corriander leaves.

Prawn Pakoras:-


Prawns 1 Kg

For Batter:-

3 TBsp Flour
2 TBsp Corn Flour
1/2 tsp Baking Powder
Salt to taste
1/2 tsp Red Chillies
1/2 tsp Black Pepper
1/4 tsp Chinese Salt
1 Egg


Mix all the ingredients to make bater, adding little water. Make it a thick mixture.
Dip Prawns in this mixture & deep fry them in hot oil to golden.

Serve with Chillie Garlic Sauce or Tomato Ketchup.

Sweet & Sour Fish:-

Fish 1/2 kg boneless.

Egg 1

Flour 1/2 Cup

Salt to taste

White Pepper ground 1tsp

Soya Sauce 2 TBsp

Tomato Ketchup 2 TBsp

White Vineger 2 TBsp

Agino Moto 1 tsp

Cornflour 1-1/2 TBsp

Pineapple thin cubes of 3 slices

Onion cubes 1

carrot cubes 1

Capsicum cubes 1

Oil for frying


In a bowl put fishe slices, salt, white pepper, egg. Mix well. Sprinkle & mix flour gradually, so that lumps may not be formed. Fry till golden. Take out in a plate.

Sweet & Sour Sauce:-

In a pan take 2 TBsp oil, put ginger garlic paste. Fry little. Then add onion cubes & carrot cubes, cook for 1 minute. Add sugar, vinegar, soya sauce, tomatoe ketchup, cornflour dissolved in water. keep stirring. Put agino moto, pineapple, capsicum. Cook on low heat for 1 minute. Put fish slices. Mix. Cook 1 minute & it is ready to serve.

Prawn Biryani:-

Prawns 1/2 Kg.

Onion thinly chopped 1 Big

Red Chillies 1-1/2 tsp

Turmeric powder 1/2 tsp

Ginger Garlic paste 1 Tbsp

White Zeera(Cumin) Ground 1 tsp

Sabit Dhania Ground 1 tsp

Coconut powder 2 TBsp

salt to taste

tomatoes thin cubes 4

Oil 1/2 Cup

Green Chillies chopped 6-7

For Rice:-

Rice boiled 1/2 kg

Onion 1

oil 1/4 Cup

Ginger slices of 1'' piece

Corriender leaves 1/2 bunch

green chillies 1-2


Take oil in a pan. Put onion in it & fry till soft. Add ginger garlic paste, salt, white zeera, Sabit dhania ground, turmeric powder, red chillie powder, coconut powder. Mix green chillies, tomatoe cubes. Cover lid for 5 minutes on low heat. Mix prawns & again cover lid & cook for 5 minutes.
In another pan fry onion in oil to golden. Take out onion in a plate. Put 1 half of the rice in the pan. Put prawns masala also half of it on it. Put the left over rice & then prawns over it, sprinkle green corriander leaves, green chillies, ginger slices, onion browned earlier. Put on low heat for 5 minutes.

Fried Fish:-

Fish slices 1/2 kg

Ginger Garlic paste 1 TBsp

Lemon juice 2

green chillie paste 1

Zeera powder 1/2 tsp

Garam Masala powder 1/2 tsp

Gramflour 1 cup

Zeera 1/2 tsp

Salt to taste

Red chillies 2 tsp.


Mix together fish, Ginger galic paste, zeera powder, garam masala powder, salt, green chillie paste, red chillies about 1-1/2 tsp, lemon juice. Put it aside for 1 hour.Mix gramflour with little salt, 1/2 tsp red chillies & zeera.Coat the marinated fish with this gramflour. Discard the access gram flour. Then put little water in the left over gramflour material. It should be thick. Dip & coat the fish in this liquid gramflour material & deep fry it in already hot oil to golden.

Fish Curry:-

Fish 1/2 Kg

Potatoes 1-2

Onion 1

Ginger garlic paste 1 TBsp

Salt to taste

Red Chillie powder 1

Turmeric (Haldi) powder 1/4 tsp

Corriander (Dhania) powder 1/2 tsp

Qasoori Methi 1-2 tsp


In a pan heat oil. Fry onion to golden brown & take out in a plate. Cool it then grind it to a smooth paste.In the same oil fry ginger garlic paste, turmeric powder, corriander powder, red chillies powder & salt. Add little water so that it may not be burnt. Add brown onion paste. Mix. Add more water for gravy & put the fish pieces & potato pieces in it. Cover lid to cook on low heat until potatoes & fish become tender.Sprinkle Qasoori methi.
Serve with boiled rice or Chapati.

Piracy is a Big Problem

Many of my Recipes R copied by people, who R displaying my recipes & my pictures without permission & without showing my name, pretending my recipes as their own. This site is using my recipes in almost all its links. Check the links below using my Recipes & many more:-
http://www.pakistanifoodrecipies.com/?page_id=864 (Chicken Drumettes,Chicken Potato Cutlets, Chicken Koftay, Chicken Pizza,Chicken Stick Boti, Chicken Hara Masala, Chicken Ginger, Chicken White Karahi, Tandoori Chicken, Chicken Chargha, Chicken Nuggets, Chicken Pakoray, Chicken Karahi, Chicken Alakeer, and many more on other links)

(Shahjahani Biryani, Hyderabadi Chicken Biryani)
http://www.pakistanifoodrecipies.com/?page_id=922 (Prawn Curry Masala)
(Dahi Wali Hari Mirch)
(Habshi Halwa)
http://www.pakistanifoodrecipies.com/?page_id=1152 (Hot n Spicy Pizza, Chicken Pizza)
http://www.pakistanifoodrecipies.com/?page_id=788 (Chicken Alakeer, Bihari Kabab, Dum k Kabab....)
(All most all recipes in this link r mine from chicken Drumettes, chicken Pizza ....... to )

Another site & many more sites R using my recipes & pictures without my permission, without displaying my name. I tried to comment, but no use.
All recipes titled Paki & Pakistani recipes are mine:-


(I tried to comment, but no use, in response they change some pictures, but not all of them).

It is funny that if I made a typing mistake, that website has copied as it is & not correcting my mistake, pretends the recipe as theirs hahaha.

I tried to contact that site people, but the comments & contact is not working.