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.