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.

Tawa Seekh Kabab Recipe

INGREDIENTS :

• Chicken 500gm (boneless)

• 1/2 bunch mint leaves 

• 10 cloves of garlic

• 5 green chillies

• 1 inch ginger

• 1/2 tsp. salt

• 1 tsp. chilli flakes

• 1/2 tsp. turmeric powder

•1 tbsp. garam masala

• 1 medium sized onion

• 2 tbsp. yogurt

• 1 tbsp. ghee 

• Oil to grease pan & hands 

PROCEDURE :

• Blend chop all ingredients in a chopper to form a smooth blended kebab mix.

• Grease a tawa/pan.

• Oil skewers, oil your hands.

• Make kababs about the skewers and let fry over tawa for 10-15 minutes over low to medium flame, or until golden brown.

ENJOY WITH RAITA OR YOUR FAVOURITE SAUCES.

 

PIZZA SAUCE RECIPE

INGREDIENTS :

• 1/4 cup olive oil

• 1 tbsp. butter

• 10 garlic cloves (chopped)

• 1/2 inch ginger (chopped)

• 1 onion (chopped)

• 2 tbsp. chilli flakes

• 1 tsp. salt

• 2 cups tomato paste

• 1 tbsp. soy sauce

• 1 tbsp. hot sauce/ chilli sauce

• 1 tbsp. vinegar

• 2 tbsp. paprika powder

• 1 tsp. oregano 

• 1 tsp. black pepper 

• 2 tbsp. brown sugar

• 1/2 tsp. ground nutmeg

PROCEDURE:

• Take oil, and melt butter in a pan, and saute garlic, ginger and onion until golden brown.

• Now add chilli flakes, salt and tomato paste until simmers.

• Now add the remaining ingredients and mix in thoroughly with the help of a spatula.

• Done when simmers.

YOUR PIZZA SAUCE IS READY !!! 

 

 

 

CHICKEN MALAI BOTI RECIPE

 

INGREDIENTS:

• 500gm chicken (boneless)

• 1 tbsp. oil

• 1/2 tsp. salt

• 1 tsp. chilli flakes

• 1 tsp. coriander powder

• 1/2 cup yogurt

• 2 tbsp. ginger garlic paste

• 1 tbsp. green chillies paste

• 1 tbsp. lemon juice

• 2 tbsp. papaya paste

• 2 tbsp. fresh cream

• 2 tbsp. olive oil

• 2 tbsp. butter

PROCEDURE:

• Wash your boneless chicken and cut into cubes of about 3-4 inches length and 1 inch thickness as it is done for bbq skewers.

• Maix chicken with oil, chilli flakes, salt, coriander powder, yogurt, ginger garlic paste, green chillies paste, lemon juice, papaya paste and fresh cream.  •

• Leave for 30 minutes to marinate.

• In a  grill pan apply olive oil and butter, make sure oil spreads evenly throughout pan.

• Assemble marinated chicken into skewers.

• Cook over medium flame on grill pan for 10-15 minutes each side.

• Pour marination time to time over skewers while grilling.

• Done when skewers have grill marks.

ENJOY WITH ROTI, NAAN, CHAPATI, PURI ETC. BUT DON'T FORGET THE SALAD CONSISTING OF LIMES AND ONIONS. 

ENJOY:)  

BURMESE CRISPY FRIED CHILLI BEEF / BALA CHAUNG KYAW

 

INGREDIENTS :

• 2 tbsp. oil

• 2-3 slices ginger

• 1/2 kg boneless meat

• 1 tsp. turmeric powder

• 2 tsp. salt

• 6 glasses water

• 5 tbsp. vinegar

• 5 tbsp. soy sauce

• 100gm garlic (thin slices)

• 200gm onion (stir fry cut)

• 25gm chilli flakes

• Oil for frying

PROCEDURE :

• In a pan add 2 tbsp. oil, ginger slices, meat, soy sauce, vinegar, 1 tsp. salt, turmeric and water. Cover and leave to cook for 30 minutes or until beef is completely tender.

• When done, shred meat into thin strands and cut to obtain 2-3cm strands of meat. (crispiness depends upon fine and shorter strands)

• Deep fry onion and garlic slices one by one in a pan, both until golden and crispy.

• Also fry shredded meat until dark brown and crisp.

• Empty oil from pan and roast chilli flakes in it. Add 1 tsp. of salt and fried meat and roll in pan for 10 minutes over low flame.

• Let fried garlic, onion and meat cool down and come to room temperature.

• Mix all ingredients afterwards and store in a completely air tight jar.

ENJOY WITH DAL CHAWAL OR ANY OTHER DISH OF YOUR CHOICE :)

 

MUTTON DALCHA RECIPE

 INGREDIENTS :

FOR DALCHA :

• 1/2 cup oil

• 1 cup onion (cut into half moons)

• 3 bay leaves

• 2 inches cinnamon sticks

• 3 cloves

• 1 black cardamom

• 1 kg meat with marrow bones

• 1 tbsp. ginger paste

• 1 tbsp. garlic paste

• 1 tbsp. green chilli paste

• 1 tsp. salt

• 1 tsp. turmeric powder

• 1 tbsp. coriander powder

• 1 tbsp. garam masala powder

• 8 cups water

• 1/4 cup oil

• 1/2 cup onion (chopped)

• 1 tsp. ginger paste

• 1 tsp. green chilli paste 

• 1 tsp. garlic paste

• 1 tsp. salt

• 1 tsp. turmeric powder

• 1 tsp. coriander powder

• 1 tsp. crushed cumin

• 1 tsp. red chilli powder

• 1/4 cup tomatoes (cubes)

• 1 cup pre-soaked masoor dal

• 1 cup pre-soaked maash dal

• 1 cup pre-soaked urad dal

• 1 cup pre-soaked chana dal

• 1 cup pre-soaked moong dal

• 8 cups water

• 1/4 cup ghee 

• 1 tsp mustard seeds (rai dana)

• 1/2 cup onion (half moons)

• 10-15 garlic cloves

• 10-15 curry leaves

• 3-4 green chillies

• 4-5 dried red chillies

• 1/2 kg lauki (gourd) (cubes)

• 2-3 cups water

• 1/2 cup mint leaves

FOR RICE :

• 1 kg rice

• 1 tsp. salt

• 1 tsp. cumin seeds

• 2 inches cinnamon sticks

• 1/4 cup ghee

• 1 tsp. cumin seeds

• 1/2 cup onion (half moons)

PROCEDURE :

PREPARE DALCHA:

• In a pressure cooker add 1/2 cup of oil and fry 1 cup of onion (half moons) until golden brown, then add bay leaves, cloves, cinnamon, black cardamom and meat. Now add 1 tbsp. each of ginger, garlic and green chilli paste.

• Roll a little and add salt, turmeric powder, coriander powder and crushed cumin. Add 8 cups of water and pressure cook for 30 minutes.

• When meat is tender collect meat and other solids separately and liquid portion separate.

• Add 1/4 cup of oil to cooker and 1/2 cup of chopped onions, saute a little and add 1 tsp. each of ginger, garlic, green chilli pastes, salt, turmeric, coriander, cumin, red chilli powder to it and roll. 

• Add tomato cubes, all pre-soaked dals and 8 cups of water. Add water and let pressure cook for 15 minutes.

• When done and completely tender mix with liquid portion of gravy and blend well.

• Prepare Tarka in a pan with ghee, mustard seeds (rai dana), onion (half moons), garlic cloves, curry leaves, green chillies and dried red chillies and pour over dal blend.

• Now add separated meat, gourd cubes, water (2-3 cups or enough to tenderize gourd), mint leaves and leave to cook over low-medium flame for 10-15 minutes.

PREPARE ZEERA RICE:

• Cook rice and add salt, 1 tsp. cumin seeds, cinnamon sticks before draining water to incorporate flavor and drain water after wards.

• Take 1/4 cup oil in a pan, saute onions and other teaspoon of cumin seeds and add cooked rice to it. 

• Leave for 10-15 minutes under low flame.

AND THAT'S ALL ABOUT MUTTON DALCHA. ENJOY WITH YOUR FAVOURITE ACHAR, HAVE A GOOD MEAL :)

AFGHANI PULAO RECIPE

INGREDIENTS :

• 1/2 cup desi ghee

• 1/2 cup olive oil

• 250gm onion (cut into half moons)

• 1.5kg mutton

• 2 inches ginger+1 whole garlic blended with 1/2 cup water

• 1 tbsp. salt

• 1 tbsp. crushed cumin seeds

• 1 tsp. black pepper 

• 1 tsp. cinnamon powder

• 10 cups water

• 1.5kg pre-soaked rice

CARROT TOPPING :

• 1/2 cup olive oil

• 1/2 kg carrot (julienne cut)

• 1 tbsp. brown sugar

• 1/2 cup raisins

• 1 tsp. salt

PREPARATION :

• In a pressure cooker add ghee and olive oil and let become uniform, add onions and fry until golden brown.

• Now add meat, ginger garlic blend (let cook until water soaks up and add), salt, crushed cumin, black pepper, cinnamon powder and pour all the water. 

• Cover the lid and pressure cook for 30 minutes.

• After 30 minutes check if the meat is tenderized, if not then add more water and cook until tender.

• Transfer the cooked meat curry to another pot, add rice, cover the lid and cook until all water soaks up.

• In a separate pan roast all ingredients for carrot dressing (minimum 5-10 minutes).

AND TADAA!! ALL READY.... HAPPY MEAL, EID MUBARAK :)

 

GOLA KABAB RECIPE

 

INGREDIENTS :

• 1 kg boneless meat

• 1/2 cup fried onions

• 1/2 cup greek yogurt

• 1 whole garlic

• 2 inches ginger

• 10-15 green chillies

• 1 tbsp. garam masala/mixed spice powder

• 1/2 tsp. salt

• 1/2 tsp. turmeric powder

PROCEDURE :

• Chop all ingredients in a chopper until coarse.

• Shape kababs in you oiled hands.

• Deep fry over low-medium flame for 30 minutes.

• Serve kababs submerged in their frying oil.

ENJOY!!!

TURKISH DONER KEBAB RECIPE WITH BUTTER RICE (bakra eid special recipe)

 

INGREDIENTS :

FOR RICE :

• 50gm butter

• 3 cloves 

• 3 green cardamom

• 2 tbsp. olive oil

• 750gm rice(pre-soaked)

• 6 cups of water

• 1 tsp. salt

• a pinch of saffron soaked in 1 tbsp. water

FOR DONER KEBAB  :

• 1/2 kg boneless meat

• 1 tbsp. dry basil leaves

• 1 tbsp. dry rosemary leaves

• 2 tbsp. soy sauce

• 2 tbsp. vinegar

• 1 tsp. turmeric powder

• 1 tsp. red chilli powder

• 1 tsp. ginger powder

• 1 tsp. garlic powder

• 1 tsp. tartar powder

• 1 tsp. salt

• 1 tbsp. brown sugar

• 2 tbsp. olive oil

• 2 tbsp. butter

FOR PICKLE:

• 4 cups water

• 5 tbsp. brown sugar

• 1/4 cup vinegar

• 1 tsp. salt

• 1 cup carrot (julienne cut)

• 1 cup cabbage (julienne cut)

• 1 cup beetroot (julienne cut)

• 1 cup onion (halved rings)

PROCEDURE :

PREPARE RICE:

• In a pan at low-medium heat melt butter, add olive oil and spices, roast a little and add pre-soaked rice.

• Now add water and salt. Cover the pan and let cook until all water soaks up.

•When done add saffron soaked water.

PREPARE DONER:

• Cut meat into thin slices and pound lightly with hammer enough to soak up spices into meat.

• Take hammered meat in a bowl, add vinegar, soy sauce and powdered spices.

• Crush basil and rosemary separately and add into meat marination.

• Leave to marinate for 3 hours.

• Brush a grill pan with butter and oil. Grill cook doner kebab, each side 5 minutes.

PREPARE PICKLE:

• Add water, brown sugar, vinegar and salt in a pan over medium heat.

• When comes to boiling add carrot and cook 10 minutes, add cabbage and cook 5 min., add onion cook 5 min. and collect all vegetables separate.

• Add beetroot in the same mixture cook 10 min. and collect.

ENJOY TURKISH DONER KEBAB PLATTER WITH BUTTER RICE, AND LET ME KNOW HOW DO YOU GUYS LIKE IT :) EID MUBARAK

NAMKEEN GOSHT (BAKRA EID SPECIAL RECIPE)

 

INGREDIENTS :

・250gm animal fat

・2 slices of 1inch ginger

・3-4 cinnamon sticks

・1 tsp. black pepper corns

・5 green cardamom

・3 black cardamom

・1kg meat with bones

・1tsp. salt

PROCEDURE :

・In a pan over medium flame add all ingredients starting with animal fat and putting salt at the last.

・Leave over low flame for 3 hours until fat melts and meat is tender. 

ENJOY ! EID MUBARAK  😊

BURMESE BEEF CURRY

 

INGREDIENTS :

• 1 kg Beef (boneless preferred)

• 1 tbsp. garlic paste 

• 1 tbsp. ginger paste

• 1 cup yogurt

• 1 tbsp. cumin seeds

• 1 tbsp. coriander seeds

• 2-3 cinnamon sticks

• 10 cloves

• 10 green cardamom

• 1 cup oil

• 1 tbsp. papaya paste

• 1 tbsp. green chilli paste

• 1 tbsp. red chilli powder

• 1 tbsp. kashmiri red chilli powder

• 1 tsp. garam masala

• 1 tsp. turmeric powder

• 1 tsp. ginger powder

• 1 tsp. salt

• 6 cups of water

• 5 bay leaves

• 3 cinnamon sticks

• 1 cup fried onions

• 1 tbsp. ground cumin

PROCEDURE :

• Take meat(washed thoroughly and strained) in a bowl, add garlic paste, ginger paste, yogurt. Mix all ingredients with meat and leave 30 minutes into marination.         

• Take a pan add cumin, coriander, cinnamon, cloves, cardamom and roast until spices are fragrant. Let cool and grind after to obtain spice mix.

• Take oil in a pan add marianted meat along with marination into it, cover and let cook for 10-15 minutes over medium flame until yogurt isn't visible anymore.

• Add papaya paste, green chilli paste, red chilli powder, kashmiri chilli powder, garam masala, turmeric powder, ginger powder, salt. Roll a little to  mix spices and add ground spice mix. Now add water and let cook(covered) until oil simmers on top and water disappears(with lid closed).  

• Check if the meat is tender or else add more water and cook until tender.

• When oil simmers on top add bay leaves, ground cumin and fried shallots.

SERVE  HOT WITH RICE OR ROTI , ENJOY :) HAPPY MEAL!

KACHAY GOSHT KI DUM BIRYANI

 INGREDIENTS :

FOR RICE:

• 3 bay leaves

• 5 cloves

• 1 tbsp. black cumin

• 2 black cardamom

• 5 green cardamom

• 1 tsp. black pepper corns

• 5 inches cinnamon sticks

• 1 kg rice (pre-soaked)

FOR GRAVY:

•10 green cardamom

• Nutmeg half

• 3 black cardamom

• 5 cinnamon sticks

• 2 tbsp. cumin seeds

• 1 mace

• 1 kg mutton

• 1 tsp. salt

• 2 tbsp. papaya paste

• 2 tbsp. green chilli paste

• 2 tbsp. ginger garlic paste

• 1 tsp. turmeric powder

• 2 tbsp. red chilli powder

• 1 cup yogurt

• 4 tbsp. lemon juice

• 1 cup fried onion

• 1 cup oil or desi ghee

• 1/4 cup water

• 1/2 bunch of  coriander leaves

• 1/2 bunch of mint leaves

• 10 green chillies

• 1 cup milk

• a pinch saffron

• 2 tbsp. kewra water

• a pinch of orange food color (zarday ka rang)

• ghee, coriander leaves, mint leaves, fried shallots for garnishing 

• any non-inked papers to seal pan during dum

PREPARA TION :

• Take a pan and roast black and green cardamom, mace, nutmeg, cinnamon, cumin until fragrant and grind.

• Take mutton in a bowl, add salt, papaya, ginger and garlic paste, green chilli paste, turmeric powder, red chilli powder, yogurt, lemon juice, fried onions and ground spice mix.

• Mix and leave for marination over night.

OTHER DAY:

• Add soaked rice and all spices specified for rice preparation into hot boiling water.

• Cook on medium-high flame until 50% done.

• Drain water after and set aside.

• Put ghee into the pan, let melt a little and add marinated meat, add mint and coriander leaves and green chillies.

• Rinse marination dish with water and add into pan.

• Now spread rice over the marination in pan.

• In a separate bowl mix milk, saffron, kewra and food color. Pour the mixture over spread rice.

• Garnish with ghee, coriander, mint leaves and fried shallots.

• Soak 3-4(or as required) papers in water and completely seal the pan and cover with lid.

• Let cook 30 minutes.

Here goes the most delicious ever dum biryani. 

Happy Meal :)