PYAZ BOTI RECIPE

This week I am with a new unique recipe that you must not have tasted before. To be honest this was one of my crazy mix & match idea to combine the flavor of softened onions and diced beef and it turned out AHH-MAAZING!!!. And when it comes to the current Bakra Eid season it feels so easy to make this at home with beef & onions only. Trust me not only does this looks appealing but is really delish. I am sure you are going to love it.

INGREDIENTS :

• 1 cup oil

• 500gm diced beef (boneless)

• 1 tsp. salt

• 1 tbsp. ginger paaste

• 1 tbsp. garlic paste

• 1/2 tsp. turmeric powder

• 1 cup yogurt

• 1 tbsp. garam masala

• 1 tsp. red chilli powder

• 1 tsp. black pepper

• 500gm onions (cut into half moons)

• green chillies & ginger for garnishing

PROCEDURE:

• In a pan take oil and put in your beef, add salt, cover lid & let cook for 15 minutes over low flame.

• Now add ginger, garlic and turmeric powder and leave to cook (with lid covered) for 15 minutes over low to medium flame.

• Remove lid add garam masala, red chilli powder and black pepper.

• Now add yogurt, cover lid & let cook for 15 minutes over low to medium flame.

• Garnish with ginger and green chillies for 10 minutes over low flame.

Now enjoy with your favourite naan or chapati. I love it with Tandoori Roti.

 

BIHARI KABAB RECIPE

 IF you are here, you must have tasted bihari kabab and have fallen in love with the taste instantly. So you might be here for a recipe that tastes exactly like the one you've liked so much. You are at the right place because I have a recipe of Bihari kabab as juicy, spicy and flavorful as a real BEHARI KABAB should be.

INGREDIENTS:

• 500gm thin beef fillets

• 1 tbsp. coriander seeds

• 1 tsp. cumin seeds

• 1 tsp. black pepper

• 15 green cardamom

• 3 black cardamom

• 1/2 nut mace

• 1 mace

• 1 tsp. ginger powder

• 1 tsp. garlic powder

• 1 tsp. red chilli powder

• 1 tsp. kashmiri red chilli powder

• 2 tbsp. poppy seeds

• 1 tsp. chilli flakes

• 1 tsp. kachri powder

• 1 tsp. salt

• 1 tsp. turmeric powwder

• 2 tbsp. mustard oil

• 1 cup fried onions

• 1 cup yogurt

• skewers, coal

PROCEDURE :

• In a pan roast 1 tbsp. coriander seeds, 1 tsp. cumin seeds, 1 tsp. black pepper, 15 green cardamom, 3 black cardamom, 1/2 nut mace, 1 mace until fragrant and grind.

• Mix other powdered spices, including poppy seeds, re-grind after adding poppy seeds if you want more coarse.

• Put half of your spice mix into the beef fillets, mix, add mustard oil, then add remaining spice powder.

• Leave to marinate over night.

• Assemble in skewers, by folding and piercing again to adjust the whole fillet in a skewer.

• Add 2-5 fillets in a skewer depending on the size of your skewer.

• I cooked this over hot charcoal (BBQ).

ENJOY WITH YOUR FAVOURITE ROTI OR PARATHA.

ACHARI KALEJI RECIPE

ACHARI KALEJI is definitely one recipe every desi  chef needs at their home on Bakra Eid. Here is a new fusion of achari masala, that you'll definitely love. Kaleji with achari masala turned out to be the best form of Kaleji you can ever make at home.

Also this recipe includes detailed process of cleaning and washing kaleji in a way that it's cooked odourless and incomplainable. Watch video and follow steps in the recipe procedure below to get rid of smell or odour.

INGREDIENTS :

Ingredients for washing and cleaning kaleji and get rid of any odour

• 500gm kaleji (liver)

• 2 tbsp. ginger paste

• 1 tsp. salt

Ingredients for Achari kaleji:

• 1/2 cup oil or ghee

• 1 tbsp. garlic paste

• 1 tbsp. ginger paste

• 1/2 tsp. salt

• 1/2 cup yogurt

• 1 tbsp. achari masala 

• curry leaves, ginger (julienne cut), green chillies, juice of 1 lemon for garnishing

PROCEDURE :

• To wash kaleji start off with taking it in a strainer.

• Add ginger paste, salt and mix thoroughly to help reach ginger to every piece.

• Let sit for 30 minutes before you start washing.

• After 30 minutes, wash thoroughly with running water and strain well to discard all water.

•Take ghee/oil in a pan, add your kaleji, ginger paste, garlic paste and cover lid immediately.

• Let cook for 10-15 minutes, remove lid and let water in pan dry completely

• Add salt and yogurt.

• Cover lid and let cook until oil simmers.(max. 15-20 minutes)

• Add achari masala and you're done.

• Garnish with ginger, green chillies, curry leaves and lemon juice.

ENJOY WITH TANDOORI ROTI :)

 

ACHARI QEEMA RECIPE

 ACHARI QEEMA is one deadliest combo of achari masala. Here is the easiest and most delicious way of cooking your bakra eid's keema with simple ingredients. This recipe definitely needs a go and you'll love it. Best served with Tandoori naan/Roti. Also for Achari Masala recipe link to our channel also link in the video's i button.

INGREDIENTS :

• 500gm beef mince

• 1 cup oil

• 1 tbsp. ginger paste

• 1 tbsp. garlic paste

• 1 cup yogurt

• 2 tbsp. achari masala

• 1/2 tsp. salt

• green chillies and ginger (julienne cut) for garnishing

PROCEDURE :

• Pour oil into pan.

• Add mince over and cover the lid.

• Let mince cook 10-15 minutes over low flame.

• Now add ginger, garlic and recover leave over medium flame until water soaks up.

• Now add Yogurt, achari masala (Also this masala recipe on our channel) and salt.

• Cover it and let cook until oil simmers on top.(Min. 15-20 minutes over medium to low flame).

• Garnish with ginger and green chillies.

SERVE HOT WITH YOUR FAVOURITE NAAN OR CHAPATI.

CHICKEN CHEESE PUFFS

INGREDIENTS :

• 250gm boneless chicken (cut into cubes)

• 1 tbsp. tikka masala

• 1 tbsp. lemon juice

• 1/2 tsp. salt

• 1 tbsp. kashmiri red chilli powder

• 1 tsp. ginger powder

• 1 tbsp. garam masala powder

• 1 tbsp. oil

• 1/4 cup mayonnaise

• 2 eggs

• bread slices

• bread crumbs

• water for dipping

• cheddar cheese (grated)

PROCEDURE:

• Take your boneless chicken cubes in a bowl and add all your dry spices and lemon juice.

• Mix and marinate 15-20 minutes.

• In a pan take oil and cover lid immediately.

• Cook 15-20 minutes over medium flame until water released dries up.

• Give coal smoke for 15 minutes.

• Shred chicken into smaller chunks and add mayonnaise.

• Take two slices of bread at a time, roll out flat after cutting all edges.

• Momentarily dip in water.

• Squeeze out extra water, pressing length wise between your palms.

• Fill your chicken in the center, Add grated cheese.

• Seal edges by overlapping bread edges on one another like an envelope.

• Beat eggs separately, dip in eggs, coat bread crumbs.

• Repeat the egg dip and crumb coat for crispier puffs.

• Refrigerate 30 minutes at least.

• Deep fry over medium flame.

•And serve hot.

ENJOY WITH YOUR FAV SAUCES!!! HAPPY SNACK TIME