Food Talk  Discussion Forum

Name: S. Faraz Khan

1. NARGISEE KOFTAY
Ingredients

- 500g Lean minced beef
- 2 Medium onions
- 1/4 cup Channa daal (gram lentils)
- 1 teaspoon Chilli powder
- 1 cup Yogurt
-4 cloves Garlic
- 5 Green chillis
- 1/4 cup Chopped coriander leaves (Cilantro)
- 2 teaspoons Garam Masala
- 1 1/2 teaspoon Salt
- 5 Hardboiled eggs
- 2 teaspoons Kewra water
- Flour for dusting
- 3 tablespoons Sunflower oil
1. Keeping a tablespoon of the minced beef aside, put everything apart from the eggs, the Kewra and the oil in a saucepan with 3 cups of water and cook until the daal is soft and the water has dried.

2. Put the uncooked mince with the cooked mixture, add the Kewra (if desired) and grind all of this into a smooth paste WITHOUT adding any water. The uncooked meat binds the mixture together.

3. Shell all the eggs and dust them with flour.

4. Divide the meat/daal mixture into 5 equal portions. Flatten each portion in the palm, place an egg in the centre and wrap the paste around the egg until its completely enclosed.

5. Heat the oil in a medium sized frying pan, put in the meatballs and fry them until they are brown on all sides.

6. When cool, cut the meatballs into halves, and serve with the eggs facing up.
Serve with Roti or Nan

2. Handi Saag Chicken

Ingredients

-1/2kg Chicken
-2 Onions (cut into slices)
-1/2tsp Turmeric powder
-Red chillies(half ground) To taste
-1Tbsp Ginger+Garlic paste
-Garam masalah To taste
-salt To taste
-Green chillies To taste
-1 cup Ghee
-1 cup Curd
-1/2 cup Fresh cream
-1/2Kg Spinach
-2 cups Water
-2Tbsp Maithie(dried and crushed)


1. Take chicken in an earthen pot.
2. Add salt, red chilli powder, turmeric powder, green chillies, onion slices, ginger and garlic paste, spinach and water to it. Cook until chicken and spinach get tender and water becomes homogenious with spinach.
3. Add ghee, Cook and keep stirring for 5 minutes.
4. Add curd and maithie. Cook until the oil separates.
5. Add cream, cover and cook on very slow heat(avoid boiling) for 10 minutes. And then add garam masalah to it.
Can be garnished with butter lumps. Serve with Makai ki roti(bread made of corn flour).

3. Haleem

Ingredients

- 1 cup whole wheat grain,
- 1 cup oats
- 1cup Channa dal ( split chick peas)
- 12 cup Masoor dal (split Egyptian lentils)
- 12 cup Moong dal (split moong beans)
- 12 cup Mash dal
- 1 12 kg. Boneless beef
- 6 cups water
- 1 cup oil
- 3 medium onions, skinned and finely chopped
- 2 garlic bulb, skinned and finely chopped
- 3 inch piece fresh ginger , peeled and finely chopped
- 1 level tsp. black cumin seeds
- 8 Cloves
- 2 tsp. Chilli powder
- 12 tsp. Ground turmeric
- 12 cup chopped fresh coriander leaves
- 1 tbsp. Chopped fresh mint leaves
- 2-3 tsp. Salt
- 12 cup natural yogurt
- 5 tbsp lemon juice

Washed and soaked all of the dals and grains overnight. Drain the wheat and place in a saucepan. Add 6 cups water and boil gently for about 45 minutes or more until very tender and mushy. Reserve the wheat. Drain the dals and place in a sauce pan with four cups of water. Boil for 30 minutes. Or until tender and mushy. Reserve the dals.
Heat the oil in a large heavy-based saucepan. Add the onion and stirring frequently, fry for about 10 minutes to a deep golden color. Lift out all the onions with a slotted spoon. Put three quarters of them in a blender or food
processor. Add the garlic and the ginger and blend to a smooth paste. Reheat the oil in the pan, add the ground onion mixture and continue frying for another few minutes. Then add the cumin seeds, cardamom, cloves, chilli powder, turmeric and the chopped coriander and mint. Stirring frequently, fry for 5 to 10 minutes to a rich golden color; the oil should start to separate. Add the beef and the salt. Stirring frequently, fry until the meat is well
browned and nearly tender, about 40 minutes. Add the yogurt and stirring continuously, fry the beef for another 15 minutes until it is tender and the yogurt is well blended. Add the remaining 300ml water, stir well and simmer for another 10 minutes. Remove the pieces of beef and chop into small pieces. \";Ghota\";. In fact the right way of blending beef with lentils is that all are crushed and mixed together using round wooden spoon.
Add the boiled wheat and the strained lemon juice. Stir well \";Ghota\"; to mix the ingredients. Reheat but do not allow to boil; serve at once, garnished with the reserved onion mixture.
4. Nehari


Ingredients

- 1.5 kg. beef shank, cut into large pieces
- 1 cup ghee or oil
- 3 tbsp. garlic paste
- 3 tbsp. ginger paste
- 1 12 tsp. salt, or according to taste
- 4 tsp. red chili powder
- 4 tbsp. yogurt
- 2 tbsp. white cumin
- 2 tbsp. Saunf (aniseed)
- 2 tbsp. black pepper
- 2 tbsp. sonth (dry ginger)
- 2tbsp. black cardamom
- 1 tbsp. cloves
- 1 tsp. jaifel
- 1 tbsp. javetri
- 1 onion, thinly sliced
- 6 tbsp. flour


1. Heat oil in a large heavy based saucepan, add the meat, ginger, garlic, chili powder and salt. Stirring frequently fry until the meat turns brown, about 5-8 minutes. Add yogurt and stirring frequently fry until all the moisture has evaporated.
2. Add 4-5 cups of water and cook over low heat for about 1 hour or until meat is 34 cooked. (Alternatively, cook the meat in a pressure cooker, pour in half the water and follow the manufacturer's instructions).
3. Meanwhile place the cumin, saunf, black pepper, sonth, cardamoms, cloves, jaifel and javetri in a food processor or grinder and grind to a fine powder and then sieve it. Add 3-4 tablespoons of the sieved spices to the meat, cover and cook over low heat until the meat is tender.
4. Dissolve flour in 2 cups of water and stirring carefully pour it into the beef. (don't stir hard, otherwise meat will break into small pieces).
5. Heat oil in a frying pan. Add the sliced onions and stirring frequently, fry for 10 minutes to a golden color. Lift out all the onions with a slotted spoon and add to the beef and cook for 10 minutes over low heat, stir carefully.
6. Garnish with green chilies, ginger (chopped) and lemon slices.
7. Serve with Nan.

5. Karaila Gosht

Bitter gourd in mutton
Ingredients:
12 kilogram bitter gourd, karaila
12 kilogram bhuna gosht
3 medium onion skinned & thinly sliced
2 tablespoon coriander leaves, fresh
3 whole green chillies
3 medium tomatoes
1 teaspoon salt
. for deep frying oil

How to Cook:
1. Peel the bitter gourd, make a long cut in it, take out all the seeds and cut into thin slices. Sprinkle salt over it and put it aside for at least two hours. Rub the bitter gourd with your hands to remove the excessive bitterness. Wash the bitter gourd with plenty of water and squeeze to remove water.
2. Fry the onion slices in oil until the edges turn light brown in color. Remove the onions from the oil and keep aside.
3. Fry the bitter gourd pieces in the same oil until they turn golden brown. Remove from the oil and discard the oil.
3. Prepare the bhoona gosht. Add fried onions, bitter gourd to it. Cut the tomatoes into small pieces and add to the bitter gourd mixture. Mix well.
4. Cover the pot with lid and cook it over low heat until bitter gourd and onions become soft and tender. No need to put water but if it tends to stick to the bottom add 3 to 4 tbsp of water.
5. Add yogurt and cook for 4 to 5 minutes stirring all the time. When oil separate from the mixture take off from the heat.
6. Garnish it with coriander leaves.


This recipe serves 6 people.
Preparation Time: 20 minutes.
Cooking Time: 35 minutes.

Serving Options:
Serve Hot

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