Nihari

     Ingredients:    

1-    Beef one kg (Boneless).

2-   One cup ghee.

3-   Turmeric powder one teaspoon.

4-   Coriander powder one tablespoon.

5-   Corn flour two tablespoon.

6-   Ginger paste one tablespoon.

7-   Garlic one tablespoon(paste).

8-   Clove powder one teaspoon.

9-   Mix black paper powder half teaspoon.

10-  Ginger one tablespoon.

11-  Onion one large (fried). 

12- Lemon one whole(rings)

13-  Red chilly powder one tablespoon.

14-  Cumin powder one teaspoon.

15-  Curd half cup.

16-   Lemon juice two teaspoons.

17-   Salt one tablespoon.

18-   Onion two (grinded).

19-   Saffron one teaspoon.

20-Taiz patay (bay leaves) one.

21-Water three litters.

22-Mint leave two tablespoon(Chopped).

Preparation: 

1-    In a pan tender the beef in water.

2-   When tenders add dry spices, salt, ginger, garlic paste and lemon

Juice cook for more half hour on medium heat.

3-   After them add curd, onion, taiz pata, saffron and ghee.

4-   Cook for more time simer.

5-   Off the flame.

6-   Serve in a big bowl garnish with ginger, mint leaves and lemon rings.

  

Chicken Achar Gosht

       Ingrediens:                   

1-      Rye half tablespoon.

2-      Chicken one half kg.

3-      Mathee dana half tablespoon.

4-      Sonaf half tablespoon.(Seed)

5-      Curry pata eigth pieces.

6-      Kalonji half tablespoon.

7-      Black paper powder half teaspoon.

8-      Red chilly powder one teaspoon.

9-      Cloves four pieces.

10-  Coriander powder one teaspoon.

11-  Curd half cup.

12-  Green chillies eight (Medium Sized).

13-  Garlic one tablespoon.

14-  Ginger one tablespoon.

15-  Cooking oil half cup.

16-  Onion two (grinded)

Preparation:  

1-      In a pan heat oil add sonaf when smells take them out from oil.

2-      Add rye, mathee dana and kalonji an oil fry for two minutes.

3-      Add oniuon, ginger, garlic paste, tomato and all dry spice fry for five minutes.

4-      Add chicken and curd cook on medium heat about ten to twenty minutes.

5-      When cooked serve with naan or boiled rice.   

Paye (Cow-leg peper soup)

     Ingredients:                                 

1-Two large sized paye (Washed).

2-Cumin powder one  tablespoon.

3-Ginger one tablespoon.

4-Garlic paste one tablespoon.

5-Curd half cup.

6-Onion two (chopped)
7-Red chilly powder one tablespoon.

8-Coriander powder one teaspoon.

9-Water three litter.

Preparation:                    

1-In a big pan add water and paye when boils add all spices.

2-Leave the curd a side.

3-If you have cooker cook in with all ingredients including.

4-If it possible cook paye in a pan with all ingredients over night.

5-When pye tender add curd and cook for more five minutes.

6-Serve with chapatti or naan.

Burger

     Ingredients:        

1-      Burger bread two.

2-      Mince half kg.

3-      Black paper powder one teaspoon.

4-      Read chilly half teaspoon.

5-      Coriander powder half teaspoon.

6-      Green onion chopped half teaspoon.

7-      One tomato(Sliced).

8-      Salad leaves two.

9-      Cucumber (sliced).

10-  One egg white.

11-  Salt one teaspoon.

12-  Oil for frying one cup.

13-  Ketchup for serving.

14-  Green chilies chopped one teaspoon.

15-  Maunes eight tablespoon.

16-  Cheese slices (four)

17-  Green sauce (half teaspoon green chilies, green coriander leaves

Half cup, salt by taste, Grind chilies and leaves with salt.

     Preparation:                   

1-      Cut bread into two halves.

2-      Spread green sauce on both pieces and maunes so on.

3-      Made Kabab  from mince, paper powder, coriander powder, red chilly,

Green chilly, salt on two eggs.

4-      Fry in oil .

5-      Spread a slice of cheese and then Kabab on the top again spread cheese slice.

6-      On slice spread vegetable slice.

7-      Serve with ketchup or green sauce. 

                                         

Besan Ka Halwa

    Ingredients:                                 

1-      Besan one cup.

2-      Ghee half cup.

3-      Sugar half cup.

4-      Cardamom powder one teaspoon.

5-      Fresh milk one cup.

6-      Dry fruits half cup.

7-      Khoya half cup.

Preparation:                     

1-      In a pan heat ghee add besan and fry.

2-     After five minutes add sugar, Cardamom, fresh milk and half quanity of dry fruits.

3-      Fry on medium heat about ten minutes.

4-      Convert all Halwa in a bowl and garnish with Khoya and remaining dry fruits.  

                                                           

Fruit Salad

     Ingredients:                                        

1-      Chick peas two cups (Boiled).

2-      Melon half cup.

3-      Apple half cup.

4-      Grapes half cup.

5-      Peach half cup.

6-      Banana half cup.

7-      Pine apple half cup.

8-      Salt half teaspoon.

9-      Black paper powder one teaspoon.

10-  Lemon juice two tablespoons.

11-  Sugar one tablespoon.

12-  Chat masala one tablespoon

13-  Curd half cup.

14-  Cream half cup.

      Preparation:     

1-      In a bowl beat curd and cream.

2-      Add salt, black paper, lemon juice and sugar in curd and mix well.

3-      Add chick peas and all fruit one by one and mix with curd.

4-      Be fore severing sprinkle chaat masala and serve.  

Anday Ka Halwa

     Ingredients:                        

1-      Egg twelve.

2-      Sugar half cup.

3-      Ghee one cup.

4-      Dry fruits (by taste)

5-      Cardamom powder half teaspoon.

6-      Shoji half cup.

7-      Milk two cups.

Preparation:                        

1-      In a pan heat ghee add shoji and fry.

2-      Add milk and sugar stir consciously.

3-      When dries add eggs and dry fruits.

4-      Fry well and serve lot.