Besan kay Pakorey

Ingredients:

Besan 1/2 kg
Hari mirch (bareek kati hoi) 8 adad
hara dhanya  1 bunch
hari piyaz (bareek kati hoi)  4 adad
Lal mirch (pissi hoi) 1 tbsp
Sabit Dhanya    1 tsp
Safaid zeera     1 tsp
Egg        1 adad
Salt        Hasb-e-zaiqa
Lemon ka ras    2 tbsp
Cooking oil for frying

Method:

- Ek bowl main besan or sarey masaley ache tarah mix karlein aur thori dair k liye aise he chor dein.
- Ab is main lemon ka ras mix karein.
- Ek karahi main oil garam karein. Jab oil garam hojaye to halki anch per pakorey daal kar deep fry karein.
- Mazedar pakorey tayyar hain. Ketchup ya chatni k sath serve karein.

Punjabi Dahi Baray

Ingredients:

Mong or maash ki dal   1/2 cup
Dahi   1/2 kg
Sugar   3 tbsp
Salt    Hasb-e-zaiqa
Lal mirch pissi hoi 1 tbsp
Zeera   1 tbsp
Lal Mirch sabit  8 adad
Imli ka paani  1 cup
Oil    1 cup

Hara dhanya for garnishing

Method:

- Mong or maash ki daal ko adha ghanta pehly bhigo kar rakh dein or phir usey bareeek pees lein.
- Is main ek tbsp namak or ek tbsp lal mirch mila lein.
- Ab frying pan main oil garam kar k chohti chohti phulkiyan bana kar dalty jayein. or fry kar k ek bowl main pani le kar us main bhigoty jayein.
- Imli k pani main ek tbsp sugar, adha tbsp namak dal kar cholhay per paka kar garha paste bana lein.
- Dahi main 2 tbsp sugar or 1/2 tbsp namak or thora sa pani dal kar pheint lein.
- Zeera or sabit mirch taway per bhon kar pees lein.
- Ab phulkiyan pani se nikal lein or pani nichor kar ek dish main rakhty jayein.
- sari phulkiyan dish main rakhney k bad upar se dahi dal dein or is k bad imli ka paste dahi baron per thorey fasly se dalty jayein or zeera, hara dhanya or sabit mirch chihrk dein.
- Laziz punjabi dahi baray tayar hain.

Murgh Cholay By Chef Rida Aftab

Ingredients:

Chicken     1/2 kg
Safaid Chanay(boiled)    2 cups
Hara Dhanya    2-3 tbsp
Piyaz(Bareek kati hoi)    1 adad
Adrak lehsan ka paste    1 tsp
Timatar        2 adad
Adrak(kati hoi)    1 adad
Hari mirch    4 adad
Garam masala    1 tsp
Lal mirch powder    2 tsp
Haldi        1/2 tsp
Salt        Hasb-e-zaiqa (1/2 tsp )
Sabit Garam masala    1 tsp
Oil            1/2 cup   

Method:

- Ek pan main oil garam kar k us main piyaz fry kar lein yahan tak k golden brown hojaye.
- Ab is main adrak lehsan ka paste shamil kar k kuch seconds bhonain or chicken add kar dein.
- Chicken ko thorey der pakaney k bad is main timatar, namak, lal mirch, sabit garam masala, garam masala, haldi dal kar pakney dein yahan tak k chicken or timatar gal jayein.
- Ab is main boiled chanay dal dein or gravy k liye 2 cup pani dal kar 5-7 minute tak pakayein.
- Phir is main hari mirch , hara dhanya dal kar 3 minute dam dey dein.
- Murgh cholay tayyar hain. Adrak k bareek slices dal kar serve karein.

Mix Daal (Lentil) By Chef Saadat

Ingredients:

Dal chana     1 cup
Dal mong    1/3 cup
Dal maash    1/3 cup
Dal masoor     1/3 cup
Salt hasb-e-zaiqa
Lal mirch sabit    3-4 adad
HAldi        1/3 tsp
Lal mirch kutti hoi    1 tbsp
Oil        1/2 cup
Zeera        1 tbsp
Piyaz (small size - Baghar k liye)1 adad


Method:

- Tamam dalein pani main dal kar ubal lein. Jab ubaal aney lagy to is main namak, sabit lal mirch, haldi aur kutti hoi lal mirch shamil karein.
- Ab dhakan band kar k halki aanch per pakny dein.
- Jab daal gal jaye agr zarorat ho to mazeed pani dal dein.
- Baghaar k liye oil main piyaz brown kar k zeeray ka tarka lagayein or dal k uper dal dein.
- Mazedar mix dal tayyar hay. Roti ya chawal k sath serve karein.

Bohri Fried Chicken By Chef Sara Riaz

Ingredients:

Chicken 1 kg (8 pieces)
Haldi     1/4 tsp
Salt    1 tsp
Adrak lehsan ka paste     1 tbsp
Hari mirch pissi hoi     1 tbsp
Bread crumbs (double roti ka chora) 1 cup
Egg    2 adad
Timatar ka paste    2 tbsp
Zeera    bhuna howa(kuta hoa) 1 tbsp
Pani    1/2 cup
Oil hasb-e-zarorat



Method:

- Ek pan main chicken dalein aur is main namak, haldi, adrak lehsan ka paste or pissi hoi hari mirch dal kar mix karein.
- Is k bad bhuna hoa zeera, timatar ka paste or pani dal kar mix kar k isey dhanp dein or 10 minute tak pakayein.
- Ab ye adha gala hoa hoga to is ko kisi bowl main nikal lein or garam chicken per bread crumbs chihrk kar hilayein ta k bread crumbs ache tarah chicken per lag jaye.
- Anday 2 table spoon pani k sath phaint lein.
- Bread crumbs laga chicken anday main dip kar k deep fry kar lein.
- Mazedar bohri fried chicken tayyar hay. Sauce k sath serve karein.

Watermelon Juice (Tarbooz Ka Sharbat) With Lemon By Chef Yasha Siddiqui

Ingredients:

Tarbooz     10-12 medium size pieces (darmiyaney tukrey)
Lemon ka ras    2 tsp
Red serup    3-4 tbsp
Pani        Hasb-e-zarorat
Baraf        Hasb-e-zarorat
Lemon slices for decoration

Method:

- Juicer blender main tarboz, pani(pani itna dalein k tarboz doob jayein), lemo ka ras or red serup dal k blend karlein.
- Ab baraf dal k blend karein.
- Glass main dalein or lemon k slice k sath saja k serve karein.

Orange Lemonade By Chef Yasha Siddiqui

Ingredients:

Orange juice    1 cup
Pani        1 cup
Sugar        2 tbsp
Lemo ka ras     2 tbsp
Baraf         Hasb-e-zarorat
Orange slices for decoration

Method:
- Juicer blender main orange juice, lemo ka ras, pani or cheeni dal k blend karlein.
- Ab baraf dal k blend karein. Glass main dalein or orange slice k sath saja kar paish karein.

Mango Souffle by Chef Zubaida Tariq

Ingredients:

Milk (Imported/Packet)    1 tin
Mango pulp (aam ka gooda)    1 cup
Sugar        4 tbsp
Gelatin powder    1 tbsp
Water        1/4 cup
Pineapple jelly        1 packet

For garnishing:
Mango slices, cherries, badam pista hasb-e-zarorat)

Method:

- Gelatin powder ko 1/4 cup pani main mix karlein
- Pineapple jelly ek cup garam pani main mix kar k ek taraf jamney k liye rakh dein.
- Sarey ingrdeints blender main achi tarah blend karlein.
- Mixture ko bowl main dal dein or 2 hours k liye fridgemain rakh deni. Phir usey ek dosrey plate main nikalein aur aam k slices, cherry or badam pista k sath saja kar serve karein.

Mango Delight

Ingredients:

Mango (cubes main katy howe)    1 cup
Mango Icecream            1 liter

Method:

- Mango cubes ko mango icecream main shamil kar k mix karlein.
- Phir 3-4 hours k liye refrigerator main rakh dein. Jab ache tarah freeze hojaye to nikal kar serve karein.

Steam Lahori Chops By Chef Sara Riaz

Ingredients:

Mutton chops 1/2 kg
Adrak lehsan ka paste 1 tbsp
Garam Masala     1/2 tsp
Tandori color     1 chutki
Chili powder    1 tsp
Lemo ka ras    2 tbsp
Jayefal javitri    1/4 tsp
Chohti elaichi    1/4 tsp
Salt        hasb-e-zaiqa
Chat Masala    1 tbsp
Meat Tenderizer    1/2 tsp

For garnishing:
Piyaz or timatar Slices main katy howe


Method:
- Chops ko adrak,lehsan,garam masala,chili powder, tandori color,lemo ka ras, jayefal javitri, choti elaichi aur namak k sath marinate kar k ek hour k liye rakh dein.
- Ab isey steam kar k shallow fry karlein.
- Phir upar se chat masala dal dein.
- Piyaz or timatar k slices se garnish kar k serve karein.

Lakhnawi Kabab By Chef Sara Riaz

Ingredients:

Qeema    1 pao
Garam masala pissa hoa 1 tsp
Sabit dhanya  1/2 tsp
Sabit Zeera 1/2 tsp
Piyaz 1 adad
Besan (bhuna hoa) 1 tsp
Dahi    1 tsp
Kacha papeeta     1 tsp
Adrak lehsan ka paste    1 tsp
Lal mirch powder    1/2 tsp
Salt Hasb-e-zarorat

Method:

- Qeemay ko ek piyaley main dal dien.
- Ab us main bhuna hoa besan, dahi, papeeta, namak, lal mirch or garam masala shamil kar k ache tarah mix karlein.
- Ab hath geela kar k is mixture ko kebab ka shape dein or shallow fry karlein.
- Imli ki chatni k sath serve karein.

Tomato Chatni by Chef Nadeem

Ingredients:

Tomato 1/2 kg
Sugar 1/2 cup
Sirka 1/2 cup
Lehsan 1 tsp
Lal mirch powder 1/2 tsp
Corn flour 1 tsp
Salt Hasb-e-zaiqa

Method:

- Timatar ko boil kar k us k chihlkay utaar lein.
- Ab blender main timatar or uper diye gaye sare ingredients dal kar pees lein.
- Mazedar chatni tayar hay. Ab is ko air tight jar main rakh kar mehfoz karlein.

Falooda by Chef Gulzar

Ingredients:

Milk (garha dodh) 1/2 kg
Sewaiyan 1 cup
Venila icecream 2 cup
Green jelly 1 adad
Takhum balanga 2 tbsp
Badam pista hasb-e-zarorat
Choclate wafers hasb-e-zarorat

Method:

- 2 table spoon red sharbat glass main dalein phir sewaiyan shamil kar k baraf dal dein.
- Ab adha cup garha dodh dal kar icecream shamil kardein.
- Is k baad green jelly dalein, takhum balanga phir dodh or icecream, red sharbat, pista, badam or akhir main choclate wafer shamil kar k serve karein.

Bread ki Kheer

Ingredients:

Milk (dodh) 1 liter
Bread 4 slices
Egg 3 adad
Sugar Hasb-e-zaiqa
Keowra 1/4 tsp
Dry fruits for garnishing

Method:

-Bread k slices ko halki aanch per seink kar halka lal karlein. Phir in ko masal kar chora karlein.
- Ek degchi main dodh boil karlein..jab ubal ajaye to us main bread ka chora dal dein or tez aanch per pakain. spoon brabar chalaty rahein takey guthliyan na ban jayein.
- Andon ki zardi main sugar dal kar achi tarah phaint lein or dodh main shamil kardein.
- Jab mixture garha hojaye or pak kar yakjan hojaye to keowra k chand drops dal kar cholhay se utar lein.
- Double ki kheer tayar hay. Dry fruits se decorate kar k serve karein

Chapli Kabab By Chef Shireen Anwar

Ingredients:

Qeema 500 grams
Piyaz (medium size bareek kati hoi) 1 adad
Bareek kata hoa timatar 1 adad
Hari mirch 2 adad
Adrak lehsan ka paste 2 tbsp
Egg 1 adad
Oil for frying
Chapli kabab masala 1 packet

Method:

- Ek piyaley main ye sarey masalay qeemay main dal kar achi tarah mix karlein.
- Phir is k kabab bana kar hasb-e-zarorat oil main fry karlein.
- Ketchup ya chatni k sath serve karein.

Makkai ki Roti By Chef Saadat Siddiqui

Ingredients:

Chakki ka aata 1/2 cup
Makkai ka aata 1/2 se 1 cup
Salt Hasb-e-zaiqa
Desi ghee/ butter Hasb-e-zaiqa
Pani Hasb-e-zarorat


Method:

- Chakki ka aata, makai ka aata, namak, desi ghee ya makhan ko mix kar k pani ki madad se gondh lein
- Aata gondh kar oper ghee laga k kuch dair rakh dein. Phir halka sa ghee laga k frying pan main ya taway per paka lein.

Khoya Sewaiyan by Chef Zakir

Ingredients:

Sewaiyan (vermicilies) 1 packet
Khoya 1/2 pao
Sugar Hasb-e-zarorat
Badam 100 gram
Pista 100 gram
Ilaichi powder 1/2 tsp
Keowra Hasb-e-zarorat (2 tsp)
Ghee 1/2 cup
Cream 1 cup

Note: is main dodh(milk) ka istamal nahi hota.

Method:

- Ek packet sewaiyan garam pani main ek minute k liye boil karein aur pani nikal lein.
- Is k bad ek bartan main adha cup ghee karkara kar (garam kar k) is main ye sewaiyan shamil kardein.
- 1 se 2 minute tak bhonnay k bad is main khoya or cream shamil kardein or dobara 1 se 2 minute tak bhonein.
- Bhonnay k bad jab khoya or cream yakjan hojayein to phir is main sugar or ilaichi powder shamil kardein.
- Chand minute is ko pakanay k bad is main bareek katy howe pista, badam or keowra shamil kardien.
- Mazedar khoya sewaiyan tayar hain. Katy howe badam or pistey se saja kar serve karein.

Methi Corn Chicken By Chef Shireen Anwar

Ingredients:

Chicken (16 pieces) 1 kg
Choti methi 4 gatthi
Piyaz kati hoi 1 cup
Timatar katy howe 1 cup
Dahi 1 cup
Sweet Corn 1 cup
Oil 1/2 cup
Garam MAsala 1 tsp
Haldi 1 tsp
Salt 2 tsp (hasb-e-zaiqa)
Lal mirch pissi hoi 2 tsp
Adrak lehsan ka paste 2 tbsp
Hara Dhaniya 2 tbsp
Khoya 3 tbsp
Fresh cream 4 tbsp


Method:

- Chicken ko dahi, adrak lehsan ka paste, namak, pissi hoi lal mirch aur garam masala se marinate kar k ek hour k liye rakh dein.
- Ab oil garam kar k us main kati hoi piyaz achi tarah fry kar lein.
- Phir is main kati hoi piyaz, choti methi, adrak lehsan ka paste, haldi, pissi hoi lala mirch namak or katy howe timatar shamil kar k 10 minutes tak achi tarah fry karlein.
- Is k bad fry ki hoi chicken dalein or dhak kar galney tak pakayein.
- Ab is main sweet corn, khoya, garam masala, fresh cream or hara dhaniya dal dein.
- Mazedar methi corn chicken tayar hay. Garam garam nan k sath serve karein.

Afghani Kabab

Ingredients:

Qeema (bareek) 1 kg
Piyaz (medium size) 2 adad
Timatar 1 kg
Ghee/Oil 1/2 cup
Hari Mirch 10 adad
Kali Mirch 1.5 tsp
Salt Hasb-e-zaiqa

Method:

- Piyaz ko bareek kat lein. Kali mirch ko pees lein. 5 adad hari mirch kat lein.
- Qeemay main piyaz, kati hoi hari mirch, pissi hoi kali mirch or namak dal kar achi tarah mix karlein.
- Ab is qeemay k 4 barey pairey bana lein.
- Ab ek barey or phailay howe frying pan main halki si chiknai laga kar qeemay k in pairon ko ache tarah seink lein.
- Jab ache tarah seink jayein to inhain utaar kar thanda kar lein.
- Ab in parion ko bareek bareek kat lein
- Tamataron ko ubaal kar pees lein.
- Ek degchi main halka sa oil garam karein.
- Ab is main bachi hoi hari mirchein, tamatar, pissi hoi kali mirch or namak dal dein. Ab qeemay k qatlon ko tamatar wali degchi main phela kar dalein or halki aanch per dam dein.
- Mazedar afghani kabab tayar hain. Garam garam serve karein

Sausage Kabab by Chef Shireen Anwar

Ingredients:

Beef Boneless 1/2 kg
Egg 1 adad
Hari mirch (kati hoi) 2-3 adad
Piyaz (bareek kati hoi) 1 adad
Bread slices 3 adad
Pani 1/2 cup
Lal mirch (pissi hoi) 1 tsp
Safaid Zeera 1 tsp
Adrak lehsan ka paste 1 tsp
Salt 1 tsp (hasb-e-zaiqa)
Garam Masala 1/2 tsp
Hara dhanya (kata hoa) 2 tbsp
Oil (garam kia hoa) 2 tbsp
Besan 4 tbsp

Method:
- Boneless beef ko adrak lehsan ka paste or hasb-e-zarorat pani k boil kar lein, yahan tak k pani khushk hojaye or gosht gal jaye.
- Ab gosht ko thandakar k machine main bareek pees lein.
- Is main 3 adad bheegi hoi bread slices, safaid zeera, namak, pissi hoi lal mirch, pissa hoa garam masala, kati hoi har mirch, kata hoa hara dhaniya, bareek kati hoi piyaz, anda or garam oil dal kar achi tarah mix kar lein.
- Ab is k sausage kabab bana kar garam oil main deep fry kar lein. Mazedar sausage kabab tayar hain. Chatni ya ketchup k sath garam garam serve karein.

Chicken Karahi By Chef Zakir

Ingredients:

Chicken 500 gram (1/2 kg)
Timatar 1 pao
Adrak 2 tbsp
Adrak lehsan ka paste 2 tbsp
Hari mirch 4-5 adad
Lal mirch (Kuti hoi) 1 tbsp
Hara Dhanya 1/2 bunch
Dhanya sokha kuta hoa 1 tsp
Zeera kuta hoa 1 tsp
Haldi 1/2 tsp
Maithi (sokhi hoi) Hasb-e-zarorat
Salt Hasb-e-zaiqa
Oil Hasb-e-zarorat
For garnishing:
Salad k patty, lemon slices, tomato slices, podinay k patty

Method:

- Chicken k chotey pieces karlein.
- 3 timatar kaat kar pees lein.
- 1/4 cup oil main asrak lehsan ka paste, chicken, sabit dhanya, zeera, 3 adad hari mirch or aadha hara dhanya kat kar pan main dal dein. Aur pissa hoa timatar mila kar pakayein.
- ab is main namak, kuti hoi lal mirch, haldi powder dal kar dhak kar 2-3 minut tak pakaiyein phir bhook kar dhak dein,
- Ab is main maithi, hara dhanya or hari mirch shamil kar k 10-12 minute tak pakayein.
- Mazedar chicken karahi tayar hay. Plate k ek taraf salad k patty rakh kar chicken karahi dal dein or podinay k patty, katy howe lemo or hari mirch or timatar k qatlo se saja kar garam garam nan k sath serve karein.

Sindhi Biryani

Ingredients:

Chicken 1 kg

Basmati Chawal 1kg

Dahi 1 piyali

Lal mirch pissi hoi 1 tbsp

Dhanya pissa hoa 2 tbsp

Haldi 1 tbsp

Lehsan adrak ka paste 1 tbsp

Garam masala pissa hoa 1 tbsp

Salt hasb-e-zaiqa

Aalo bukhar 1 piyali

Hiri mirch 6 adad

Podina (bareek kata hoa) 1 bunch

Lemon 3 adad

Tez patty 3 adad

Aalo 1/2 kg

Tamatar 4 adad

Piyaz (bareek kati hoi) 4 adad

Garam Dodh (milk) 1/2 piyali

Zarday ka rang 1/4 tsp

White sirka 1 tbsp

Oil/ghee 1/2 piyali

- Aalo bukhary ko 1 cup garam pani main bhigo dein.

- Aalo ko halki si bhaap dey kar 4 tukro main kat lein or deep fry karlein.

- Chawal dho kar 20 mintues k liye pani main bhigo dein.

Method:

- Ek baray piyaley main gosht, dahi, garam masala, haldi, mirch, dhanya, namak or adrak lehsan mila kar rakh dein

- Tamatar k bhi 4 piece kar kar shallow fry karlein

- Ek degchi main oil/.ghee garam karein or piyaz ko fry karein. Jab golden brown hojaye to adhe nikal kar akhbar per phela dein takey crisp hojaye or baqi aadhi main masala laga hoa gosht dal dein or halki aanch per dhak kar chor dein or paknay dein.

- Jab pani khushk honay lagy to bheegy howe aalo bukhary k beej nikal kar us main dal dein. Halka sa bhon lein.

- Taley howe aalo or tamatar ko uper rakh kar halka sa dam dein.

- Podina, 3 hari mirch or 2 lemo ka ras dal dein.

- Ab ek alag degchi main pani garam karein or us main hiri mirch, tez patty or podina dal kar boil karein.

- Pani main ab chawal dal dein or sath main namak or sirka dal kar 2 kani ubal lein.

- Jab 2 kani ubal jaye to pani chahn lein.

- Ab chawal wali degchi main nechy thori se chiknai laga kar ek teh chawal ki bichhayein. phir us per gosht ki teh lagayein. Phir thori c piyaz dalein or phir chawalon ki teh lagayein.

- Garam dodh main zarday ka rang mix kar k chawalon per dalein.

- Tali howi piyaz or 2 lemon ka ras dal kar taway per rakh kar tez aanch per dam laga dein.

- 10 mintues bad aanch halki kardein. 10-15 minutes bad cholha band kardein.

- Mazedar sindhi biryani tayyar hian. Raity k sath serve karein

Galawati Pasanday by Chef Shireen Anwar

Ingredients:

Beef pasandy 1/2 kg
Dahi 1 cup
Oil 1/4 cup
Dhanya pissa howa 1 tsp
Lal mirch pissi hoi 1 tsp
kuti hoi lal mirch 1 tsp
salt hasb-e-zaiqa
Lehsan Adrak ka paste 1 tbsp
Papety ka paste 1 tbsp
Garam masala 1/2 tsp
Besan (Bhuna howa) 2 tbsp
Piyaz (Tali hoi or pissi hoi) 2 tbsp

For garnishing: Piyaz (rings ki shape main katy howe, hiri mirch, podiney k patty)

Method:

- Pasanday main papety ka paste, namak, bhuna hoa besan, tali or pissi hoi piyaz, garam masala, dahi, adrak lehsan ka paste, pissa howa dhanya, pissi or kuti hoi lal mirch mix (marinate) kar k 1 hour k liye rakh dein.
- Ab koely ka dam dein or oil garam kar k is main marinate kiye howe pasanday dal kar halki aanch per 20 minutes tak pakayein, yahan tak k wo gal jayein or fry hojayein.
-Akhir main inhain nikal kar piyaz k rings, hiri mirch or podiney k patton se garnish kar k serve karein.

Chinese Samosay

Ingredients:

Chicken boneless 1/2 kg
aalo 4 adad
egg 5 adad (boiled-ublay howe)
salt hasb-e-zaiqa
kali mirch hasb-e-zaiqa
samosay ki pattiyan hasb-e-zarorat
ghee/oil for frying

Method:

- Chicken or aalo k choty choty piece kar k kali mirch or namak sath thorey se pani main pakayein.
- Jab pani khushk hojaye or chicken or aalo gal jayein to is aamezay ko achi tarah mix karlein.
- Ab ublay howe eggs k pieces kar k is mixture main shamil karein.
- Ab ye mixture samosay ki patti per rakhein or samoson ki shape dey dein.
- Frying pan ya karahi main oil/ghee garam karein or samosay us main dal dein. Golden brown honey per nikal lein.
- Ketchup ya chatni k sath mazedar chinese samosay serve karein.

Chicken Sandwich by Chef Zakir

Ingredients:

Chicken boneless 200 gm
Oil 3 tbsp
Lal mirch pissi hoi 1/2 tsp
salt hasb-e-zaiqa
Kali mirch pissi hoi 1/2 tsp
lehsan ka paste 1/2 tsp
egg 3 adad
tomato ketchup 1 cup
Mayonnaise 1 cup
Bread 8 slices
Cheese slice 4 slices
Salad k patty/tamatar(slices) for decoration

Method:

- Boneless chicken k cubes kat lein or ek pan main oil dal kar us main chicken dal dein.
- Jab chicken white honey lagy to us main lehsan paste, pissi hoi lal mirch,kali mirch or namak daal kar bhoon lein.
- Anday phaint lein or thora thora frying pan main daal kar fry karlein.
- Bread k 4 slices ko saink lein or kinary kaat lein
- Ek slice per ketchup lagayein, phir us per anda rakhein phir mayonnaise dalein or phir chicken.Ab is per cheese slice rakh kar tamatar k slice rakhein or phir salad k pattay.
- Dosrey slice per ketchup laga kar is k uper rakhein. Mazedar sandwich tayyar hay.

Chicken Corn Soup by Chef Zakir

Ingredients:

Chicken (small pieces) boneless 100 gm
Egg 1 adad
Corn flour 4 tbsp
Salt hasb-e-zaiqa
Black pepper 1/4 tsp
White pepper 1/4 tsp
Chicken yakhni 3 cups
Carrot 1 adad
Onion 1/2 adad
Green onion 1 adad
Sweet corns 1 cup

Method:

- Yakhni main boneless chicken, onion, carrot or green onion shamil kar k 10-15 mintues tak pakayein phir dhak kar chor dein.
- Ab vegetables ko yakhni main se nikal lein.
- Yakhni main namak, sweet corns, kali mirch, safaid mirch shamil karein.
- Corn flour ko ½ cup pani main mix karein or soup main dal dein. Spoon chalaty rahain takey ghutliyan na ban jayein.
- Egg ko phaint lein or soup main mix karein. Spoon continusoly chalaty rahain.
- Jab soup garha hojaye to chohla band kardein. Garam garam soup chili sauce, vinegar or green chilies k sath serve karein.

Lab-e-Sheeren

Ingredients:

Milk 1 kg
Fresh cream 1 packet
Sugar 1 cup
Corn flour 5 tbsp
Jelly 2-3 colors
Pineapple 1 tin
Apple 1 adad
Banana 2-3 adad
Grapes 1 cup
Roh afza sharbat 3 tbsp
Badam pista akhrot for garnishing

(Apple, banana, pineapple k choty choty pieces karlein)


Method:

- Milk main sugar dal kar pakney dein. jab sugar ghul(melt) hojaye or dodh boil hojaye to corn flour ko thorey se thandy dhodh main mix kar k paktey howe dodh main dal lein yahan tak k dhodh custurd ki tarah garha hojaye.
-Ab is mixture main cream mix karein or thanda honay k liye rakh dein
-Ab jelly tayar kar k us k pieces bana lein.
-Jab mixture ache tarah thanda hojaye to us main roh-afza/sharbat, sarey fruits, jelly dal kar mix karein. Nuts se garnish kar k serve karein.

Almond Fritters

Ingredients:

Maida 2 cup
Butter 1/2 cup
egg 1 adad
Badam 1/2 cup
Sugar 1/2 cup
Icing sugar for garnishing
oil for frying

Method:

-Maiday main egg,butter,sugar or badam pees kar shamil karein or gondh lein.
-Ab apni apni ka koi bhi shape dey kar fry karlein.
-Fry karney k bad usko thanda karein.Jab thanda hojaye to icing sugar chihrk dein.
-Mazedar almond fritters ready hain. Sham ki chaye k per serve karein.

Chapli Kabab

Ingredients:

qeema 1/2 kg
sabit dhanya kuta hoa 2 tbsp
egg 2 adad
zeera kuta hoa 2tbsp
anar dana 1 tbsp
piyaz bareek kati hoi 3 adad
hari mirch bareek kati hoi 4 adad
lal mirch kuti hoi 1 tbsp
lehan ka paste 1 tbsp
tamatar, kheeray k slices for garnishing
oil for frying
salt hasb-e-zarorat

Method:
-Ek bowl main qeema main upar diye gaye saarey masalay mix kardein.eggs ko bhi phaint kar qeemay main shamil kardein or kuch dair k liye rakh dein.
-Ab frying pan main oil garam karein, or qeemy k kabab bana kar fry karein. dark brown honay per nikal lein.
- Tamatar or kheery k sath garnishing kar k ketchup k sath garam garam serve karein.

Kashmiri Chai (Pink Tea)

Ingredients:

Green tea 1 tbsp
loung 4 adad
daar cheeni 1 bara piece
choti elaichi 4-5 adad
Khanay ka soda 1 chutki (1 pinch)
salt hasb-e-zaiqa
sugar hasb-e-zarorat
dodh (milk) 1 kg
pani 4 cup
badam pista (bareek katy howe) hasb-e-zarorat

Method:

- Ek baray sauce pan main 4 cup pani dalein. ab us main green tea, loung, daar cheeni, elaichi, namak dal kar ubaal lein.
- Jab pani boil honay lagay to us main soda dal kar ache tarah phaint lein, yahan tak k paani ka rang red sa ho jaye.
- Is mixture ko itna pakayein k pani khushk ho k 1 se 1 1/2 cup reh jaye. ab is main milk or sugar dal dein or mazeed pakayein.
- Akhir main Badam or pisty shamil kar dein or garama garam kashmiri chaye serve karein

Kachchay Kaily (banana) kay Kabab

Ingredients:

Kachchy kaily 6 adad
chanay ki daal 1/2 cup
salt hasb-e-zaiqa
safaid zeera, kali mirch pissi hoa 1 tsp
lehsan adrak ka paste 1 tbsp
lal mirch pissi hoi 1 tbsp
oil 2 tsp

Method:

- kailon k chihlkay utaar kar 3-4 pieces kar k daal k sath ubaal lein.jab dono gal jayein to pani se nikal lein.
- ab kailon or daal ko ache tarah pees lein.
- Phir us main safaid zeera, kali mirch, lehsan adrak paste, lal mirch, namak dal ker mix karlein or kabab ki shape main tikya bana lein.
- Fry pan main oil garam karein (karahi use na karein). Halki aanch per thorey se oil main kabab ko fry karein. Brown honay per nikal lein. Garam Garam ketchup k sath serve karein

Chanay ki Daal ka Paratha

Ingredients:

Chanay ki daal 1 pao (250 gm)
lal mirch pissi hoi 1 tbsp
safaid zeera pissa hoa 1 tbsp
kalonji 1/4 tsp
salt hasb-e-zaiqa
aata(flour) hasb-e-zarort

Method:

- Dal ko ubal kar pees lein. Phir is main lal mirch,namak, safaid zeera dal kar mix karlein.
- Aata gondh lein. ab pairey bana kar is ko piyaley ki shape de kar us main dal bhar kar band kardein. ab parathey ki tarah beil kar seink lein.
garam garam parathay tayar hain. Chatni ya raity k sath serve karein

Potato Balls

Ingredients:

Aalo 4 adad
Egg 1 adad
Zeera, kali mirch pissi hoi ½ tsp
Salt hasb-e-zarorat
Imli ka gooda 1 tbsp
Lal mirch 1 tsp
Chat masala ½ tsp
Besan 1 cup
Lehsan ka paste ½ tsp

Method:

- Aalo or egg ko boil kar kar ache tarah mesh (masal) lein.
- Ab is mixture main half tsp lal mirch, zeera, kali mirch, namak, chat masala, imli ka gooda dal kar ache tarah mix karlein. Phir is mixture ko balls ki shape dey dein.
- Ab ek bowl main besan ghol lein. Is main lehsan ka paste or thora sa namak or half tsp lal mirch dal k mix karlein.
- Ab Oil garam kalein. Ab un balls ko is besan k misture main lapait kar fry karein. Golden brown honay per nikal lein. Or garam garam ketchup ya chatni k sath serve karein. -

Gulgula

Ingredients:

Aata (flour) 2 cups
Sugar half cup
salt ¼ tsp
Khopra (optional) ½ tsp
Sonf (optional) ½ tsp
Badam/pista (optional – bareek katay howe) ½ tsp

Method:

- Thorey se pani main aata, sugar, namak, khopray,sonf or dry fruits dal kar ache tarah mix karlein. Mixture ko thorey dair k liye rakh dein takey sugar ache trh mix hojaye. Mixture ko thick rakhna hay takey round shap dey sakein
- Ab ek karahi main oil ko garam karein. Ab is mixture ko balls k shape main oil main halki aanch per fry karein. Dark brown honey per nikal lein. Mazedar gulgully tayar hain. Garam garam serve karein.

Potato Chicken Kabab

Ingredients:

chicken boneless (4-5) normal size pieces
hara dhanya 3/4 bunch
hari mirch 3-4 adad
soya sauce 2 tbsp
aalo 4-5 adad
garam masala half tsp
egg 2 adad


Method:

Aalo ko chhel kar chicken k sath thoray pani main soya sauce or thora sa dhanya dal kar ubal lein. is tarah k paani usi main khushk hojaye. ab chicken k bht choty pieces karlein (bareek reshay karlein). aalo ko achi tarah mesh karlein ab aalo main chicken k pieces, namak, dhanya, hari mirch or garam masala dal k bht achi trh mix karlein or kabab ki shape de dein. phir egg phaint lein or kabab ko anday main lapait kar fry karein, golden brown honey per nikal lein. garam garam kabab ko ketchup ya chantni k sath serve karein

Aalo k parathay

Ingredients:

aalo 4 adad
hara dhanya half bunch
hari mirch 3-4 adad
salt hasb-e-zaiqa
lal mirch half tsp
kalonji 5-6 dany
aata or maida 4-5 pairy
oil / ghee (hasb-e-zarort - parathy fry karney k liye)

Method:

Aalo ko ubal kar us ko ache tarah mesh (masal) lein. ab us main namak, hari mirch,hara dhanya,lal mirch or kalonji dal dal ache tarah mix kar lein. Parathy k liye aata/maida k pairy bana lein. pariy ko piyaley ki shape dein phir us main aalo k mixture ko bhar dein.phir ahtyat se pairy ko band kardein.ab ahista ahista parathy ki tarah beil lein. phir garam garam ghee /oil main fry karein. chantni ya raity k sath garam garam serve karein.

Chicken Platters

Ingredients:

chicken boneless 6-8 pieces
lemo ka ras half tbsp
soya sauce 1 tbsp
ssafaid mirch 1 tbsp
egg 2 adad
salt hasb-e-zaiqa
breadcrums half cup
oil hasb-e-zarort

Method:

Chicken k pieces per namak,safaid mirch,lemo ka ras or soya sauce laga kar 2 hours k liye rakh dein. ab egg phaint lein or chicken k pieces ko anday main dip karein phir breadcrums main lapait kar fry karlein. jab golden brown hojaye to cholha band kar dein. chicken platters tayyar hain. Hari chatni ya ketchup k sath serve karein

Zinger Burger

Ingredients:

Chicken k pieces 4 adad (boneless)
burger bun 4 adad
breadcrums 2 cup
musturd powder 1 tbsp
salt hasb-e-zaiqa
kali mirch 1 tsp
pissi hoi lal mirch adha tsp
egg 2adad
corn flour 1 cup
myonese 4 tbsp
salad k patty 4-5 adad
corn flex (bareek kiye hoe ) 1 cup

Method:

Chicken k pieces per namak, kali mirch, musturd powder, pissi hoi lal mirch laga kar 2 ghanty k liye rakh dein. oil ko garam karlein. ab anday phaint kar us main chicken k pieces ko dip karein phir corn flour main dip kar k ek coat karein phir corn flex ka ek coat lagayein phir ek dafa anday main dip karein or corn flex main lapait kar garam oil main deep fry karein.jab golden brown hojaye to nikal lein.ab ek burger bun lein us main chicken piece rakh salad k patty rakh kar myonese or ketchup lagain. or garam garam ketchup k sath serve karein.

Chicken Roll Paratha

Ingredients:

Chicken bone less adha kilo (square main katey hoe)

lal mirch pissi hoi 1 tbsp

haldi adha tsp

pissa hoa garam masala adha tsp

sirka adha tsp

koela ek piece

safaid ata 6 pairon k liye

oil 5-6 tbsp

salt hasb-e-zarort

mayonese , ketchup, lehsan powder hasb-e-zarort

Piyaz (lachhy dar kati hoi)

　

Method:

Chicken per namak, lal mirch, haldi, sirka, pissa hoa garam masala laga kar oil main pakayein or bhoon lein. jab fry jesa hojaye to cholha band kardein. koela cholhey per jala kar chicken ko dhowan dein. ab pairon ko beil kar naram parathay bana lein. ek piyalay main mayonese, lehsan powder or ketchup mix karlein or parathy per lagain. chicken k pieces dalein or piyaz dal kar roll karlein. Mazedar roll chatni k sath paish karein

　

　

　

　

Tawa Chicken

Ingredients:

Chicken 1 kg (baray pieces)

lemon 2 adad

pissi hoi lal mirch 2 tbsp

adrak lehsan ka paste adha tbsp

pissa hoa garam masala 1 tsp

sirka 1 tsp

dahi 1 pao

hiri mirch 4-5 adad

hara dhanya adha bunch

raaii adha tsp

musturd paste 1tbsp

oil hasb-e-zarort

salt hasb-e-zarort

　

Method:

Chicken main dahi, lemo ka ras, lalmirch,garam masala, adrk lehsan ka paste or thora sa oil or sirka laga k thori dair oven main bake karlein or saath he koely ka dhowan bhi dein. adha gal janey per oven se nikal lein. phir oil garam kar k chicken k pieces ko us main daal dein. uper se kati hoi mirchain, lemo k gol slice or hara dhanya dal dein. bachy hoe dahi ko phaint lein, is main namak, raaii or musturd paste daal dein or jab dahi ka paani khushk hojaye to kati hoi mirch daal kar cholha band kardein. mazedar tawa chicken tayar hay. nana or raity k sath garam garam paish karein

Chicken Wings

Ingredients:

Chicken wings adha kg (skin k sath)
kutti hoi lal mirch 1 tbsp
haldi half tbsp
soya sauce 2 tbsp
sirka 1 tbsp
chili garlic sauce 2 tbsp
bar-b-q sauce 2 tbsp
safaid mirch 1 tsp
pissi hoi lal mirch adha tbsp
oil 8 tbsp
adrak lehsan ka paste 1 tbsp
salt hasb-e-zaiqa

Method:

Chicken wings ko kutti hoi lal mirch, haldi,namak,soya sauce,sirka,chili garlic sauce,bar.b.q sauce, safaid mirch, pissi hoi lal mirch, adrak lehsan ka paste or chinese salt laga kar 2 ghanty k liye rakh dein. phir ek non-stick pan main oil garam kar k is main chicken wings ko bichha dein or jab ek taraf se golden hojayein to palat dein. jab dono side golden brown hojayein tab cholha band kardein or dish main nikal kar ketchup k sath serve karein.

Malai Kofta

Ingredients:
aalo 5 adad boil kiye howey
breadcrums( doubleroti ka choora) ek cup
khopra adha kilo
hari mirch 3-4 adad
hara dhanya adha bunch
dahi ek pao
zeera 1 tsp
haldi 1 tsp
pissi hoi lal mirch 1 tsp
oil hasb-e-zarort
tamatar ka paste adha kg
salt hasb-e-zarort


Method:
Aalo ko mesh karlein ab is main bareek kata hoa hara dhanya, lal mirch powder dal kar mix karlein aur is k kofty bana kar breadcrums main lapait kar fry karlein.
ab ek degchi main oil garam kar k zeera, tamatar ka paste, dahi, namak, haldi, pissa hoa garam masala, or khopra dal kar bhoon lein. jab garha (thick) hojaye or oil uper anay lagay tab hari mirch dal kar bhoonein or cream shamil kardein. 2-3 minutes pakayein or fry kiye howe kofty dal kar cholha band kardein. hara dhanya dal kar saja dein or garam garam nan k sath paish karein.

Lahori Chicken

Ingredients:
chicken 1 kg ( 4 baray piece)
adrak lehsan ka paste 1 tbsp
pissa hoa garam masala 1 tbsp
pissi hoi lal mirch 2 tbsp
oil 1 cup
salt hasb-e-zaiqa
zarday ka rang (ek chutki k barabar)
lemo ka ras 2 tbsp
jaifal 1 small piece
javetri 4 small pieces
bhuna hoa safaid zeera adha tsp

Method:
Chicken ko kanty (fork) ki madad se cuts lagain or is per adrk lehsan ka paste or tamam maslay laga kar 2 ghanty k liye rakh dein. ab chicken ko 10 minute steam karein. jab gosht adha gal jaye to karhai main oil garam kar k golden brown honay tak fry karein. Garam garam nan or raity k sath pesh karein.

Chicken Nuggets

Ingredients:

- 2 cups fresh bread crumbs
- 1 teaspoon dried herbs, such as thyme, tarragon, rosemary (optional)
- Salt and freshly ground black pepper
- 500 g. boneless, skinless chicken breasts
- 1/4 cup vinaigrette, or black olive paste
- oil for frying

Method:
1. You can make bread crumbs at home by whirring the fresh bread in the food processor. Season with the herbs, if using, and salt and pepper to taste.
2. Place the chicken breasts on a cutting board, and cut the chicken into strips about 2 inches long and 1/2 inch wide. 3. Place the chicken in a bowl. Pour the vinaigrette over the chicken pieces. With your hands, rub the vinaigrette into the chicken to make the crumbs stick to the chicken. Sprinkle the seasoned bread crumbs over the pieces and toss to coat. The coating won't be evenly distributed but it really doesn't matter.
4.Heat enough oil just to cover the base of the pan over medium heat until shimmering. Add the chicken pieces and sauté, without moving them, until the crumbs look golden, about 1 minute. With tongs, turn the pieces over and sauté the second side until golden, about 3 minutes. Reduce the heat to low and continue to sauté, turning the pieces frequently, until the chicken is cooked through, about 10 minutes longer.

Nargasi Kabab

Ingredients:

- 1 k.g. minced meat(qeema)
- 2 medium onions cut into large pieces
- 1/4 cup oil
- 1/2 cup yogurt
- 1 tbsp. paste of garlic & ginger
- salt to taste
- 1 tsp. red chilli
- 1 tsp. garam masala
- 1/2 tsp. Chinese salt(agino moto)
- Soya sauce according to taste
- white vinegar according to taste taste
FOR FILLING
- 5 boiled eggs, finely chopped
- 1 cup coriander leaves, finely chopped
- 1 cup mint leaves, finely chopped
- 2 or 3 green chilies finely chopped
- 1 tsp. chat masala
FOR FRYING
- 2 tbsp. gram flour(basin)
- 2 or 3 eggs

Method:

1. Cook onions in oil until light brown then add yogurt, garlic & ginger paste, salt, red chili, garam masala, Chinese salt, Soya sauce & vinegar to the onions and cook for 6 to 8 minutes. Add mince meat (qeema) to it and cook for 3 minutes. Add 1/2 cup of water in it and cook until the meat is tender and water has completely absorbed. Remove from heat and put aside o become cool. Put the mince in a food processor or chopper and grind to a smooth thick paste which hold is shape.
2.Prepare the stuffing. In a bowl mix together boiled eggs, coriander, mint, green chilies, chat masala.
3. Break off 1-2 tablespoons of the mince paste. Wet your palm with little water. Place the mince in the centre of your palm. Shape it into a smooth ball and then flatten it. Place 1 tbsp. of stuffing in the centtre. Fold the sides over carefully and reshape into a smooth flat shape. Repeat with remaining mince.
4. Stir the eggs and crumbs tougher with a fork. Dip the kabab in it and shallow fry over medium heat o a crisp golden color, turning them once. Remove from frying pan carefully.
5. Serve hot with Nan and Podinay ki Chuttney

Lubnani Kebab

Ingredients:
- beef mince 1kg
- mashed boiled potatoes 1/2 cup
- mashed boiled peas 1/2 cup
- mashed boiled macaronis 1/2 cup
- salt & red chili powder to taste
- garlic paste 1/4 tsp.
- salt 1/2 tsp. for mince
- coriander leaves few sprigs
- 1 egg
- bread crumbs for coating

Method:

Boil mince with salt and garlic paste.
Cook and dry
Add rest of the ingredients except egg and crumbs.
Blend in a processor to make a fine mince.
Shape into cylindrical kababs coat with eggs & crumbs. Deep fry & serve hot

Gol Gappay

Ingredients:

For Gool Guppay:
- 1 cup white flour
- 1 cup fine semolina (suji)

For Khuta Pani:
- 1\2 tsp. red chili powder (optional)
- 1/2 bunch fresh mint leaves
- 1 bunch fresh coriander.
- 1 heaped tsp. cumin (zeera)
- Salt to taste
-1 tsp. black salt (kala namak)
-2-3 glasses of Water
-2-3 green chilies
-1/2" piece fresh or dry (sonth) ginger
-4 oz Tamarind (remove seeds)
Stuffing:
- 1 cup chick peas
- 2-3 medium potatoes
- 2 cups plain yogurt
Method:

1. Mix the white flour and sujji and kneed into a hard dough. Cover the dough with a wet cloth and keep aside for at least two hours. Divide the dough into four pieces. With a rolling pin Flatten each piece into a VERY thin sheet and cut into 2 inches circles with a cookie cutter.
2. Heat the oil in a deep frying pan. Deep fry each circle until it is puffed and golden in color.
3. Blend all the ingredients for the dip together in a blender for few seconds and strain. Reserve the liquid.
4. Boil the chick peas and potatoes. Cut the potatoes into small dices.
5. Put the chick peas, potatoes, yogurt, and sweet Imli chutney in separate serving dishes.
6. Serve gool guppay with sweet imli chutney, peas, potatoes and yogurt.
Now if you new to this world famous Pakistani snack and not sure how to have it then here is how eat them.
Get hold of a gool gupa, make a hole on the top by pressing it with your thumb. Stuff in some chick peas and potato, dip it in khuta pani and umm... yummy yummy!
You can also try with sweet dip and yogurt but I prefer with khata pani.
Enjoy!

Chicken Cutlets

Ingredients:
- Chicken: 3,4 small pieces
- Potato: 5,6 normal size
- Kali mirch: sabit 2,3 adad, pissi hoi 2 tea spoon
- Soya sauce: 4 tea spoon
- Egg: 1 adad
- Breadcrums (doubleroti ka chora): 2 slices
- Salt: hasb-e-zaiqa

Method:
- Chicken ko thorey pani main kali mirch(sabit), namak or soya sauce(2 tsp) dal kar is tarah boil karein k pani usi main khushk hojaye.
- Boiled chicken ko bareek reshon ki sorat main mesh karlein.
- Aalo ubaal lein or unko bhi achi tarah mesh karlein (masal lein).
- Mesh kiye howe aalo main pissi hoi kali mirch, namak, soya sauce(2 tsp) or meshed chicken dal kar ache tarah mix karlein.
- Mixture ko kabab ki ya koi bhi shape dein lein.
- Phir ek bartan main anda phaint lein.
- Kabab ko andy main dip karein phir breadcrums ki coating kar k halky aanch main deep fry karein or golden honay per nikal lein or ketchup ya chatni k sath serve karein
Note: Agr breadcrums available na hon to bread k slices ko ache tarah grand kar k use karlein

Pineapple Delight

Ingredients:

- 1 deep dish(of glass).
- 1 family pack candy biscuits.
- 1 pineapple tin (which contains small sliced pieces of pineapple)
- 4 packets fresh cream (200 mg each)
- 1 tin comell (condense milk)
- 3 different colors jelleys (green, red, yellow)

Method:

Take a deep dish.make small pieces of candy biscuits (5 to 6 pieces of each biscuit). then put some sliced pineapples on the candy biscuits (cover all the dish). Take a bowl put 4 packets fresh cream and 1 tin condense milk and 1 cup pineapple syrup in it then paste this mixture. Transfer this pasted mixture on the sliced pineapples layer. Decorate with 3 jellies and pineapple on the top layer. freeze it for 3 to 4 hrs.The dish is ready.

Gajar ka Halwa by Chef Zakir

Ingredients:

* 1/2 kg carrots
* 1 cup milk (boiled)
* 1 cup sugar or to taste
* a pinch of cardamom powder
* 2 tbsp ghee
Garnishing ingredients:
* 10 cashewnuts
* 10 badam (optional)
* 10 pista (optional)

Method:

1. Wash, peel and grate the carrots.
2. Heat a pan with 1 tbsp of ghee and roast the garnishing ingredients and keep aside.
3. Add the remaining ghee and heat.
4. Put the grated carrot and saute on low flame till the raw smell disappears.
5. Add milk and boil on low flame till thick.
6. Once it’s starts thickening add sugar and stir continuously.
7. Cook on low flame for further thickness.
8. Add cardamom powder and stir continuously till the ghee separates from the mixture.
9. Finally garnish with roasted garnishing ingredients.
10. Carrot halwa or gajar ka halwa is ready to serve.
11. Serve hot or cold.

Chicken Kabab

Ingredients:

chicken bone less=1 kilo
adrak lehson ka paste=1 t sp
onion=1 adat frie ki hoi
green chilli souce=1 tsp
mastured powder=1 t sp
soya souce=2 t sp
namak=1/2 t sp
chinese namak=1/2 t sp
kali mirch=1 t sp

Method:

chicken, adrak lehson ka paste, onion or green chili sauce komix kar ke grand kar len taake chicken ka qeema ban jaye. Phir ek alag bartan main mastured powder,soya sauce,namal, chinese namak or kali mirch ko mix kar lein. Phir 1 egg ley k usko phaint lein ,or us main qeemy k kabab bana kar dip karen,phir kabab ko mustered powder wala ameza laga kar tal len .

Hara Masala Chicken

Ingredient:
Chicken: 1 kg
Dahi: 250gm
Dhaniya: 1 bunch
Podina: 1 bunch
Hari mirch: 4-5
Adrak lehsan ka paste: 1 tbsp
Kutti hoi lal mirch: 3 tbsp
Haldi: 1/2 tbsp
Dhaniya powder: 2.5 tbsp
lemo ka ras: 2 tbsp
salt: hasb-e-zarurt

Method:
Dhaniya, podina aur hari mirch ko namak aur thora sa pani dal kar juicer main pees lein. Phir chicken main yeh pisa hoa masala, adrak lehsan ka paste, kutti hoi lal mirch, haldi, dhaniya powder, lemo ka ras or dahi dal kar 1 hour tak marinate kar k rakh lein. Phir 1/4 cup oil main ye chicken dal dein, 2 min tak pakain or pani na dalein. Jab dahi ka pani nikalney lagay to halki aanch kardein or pakny dein. Jab oil uper ajaye or greive bhi rah jaye to chohla band kardein or garama garam serve karein.