• 300 gm Mince meat
• 2 Onions
• 2 Tomatoes
• 6-8 Green chilies
• 1/4 bunch Fresh coriander
• 1 Piece Ginger
• 1/2 cup Oil
• 1 tsp Turmeric powder
• 1 tbsp Red chili flakes
• 2 tbsp Ginger garlic paste
• to taste Salt

Method

1. In a pan, heat 1/2 cup oil and saute 2 tbsp ginger garlic paste.
2. Then add 300 grams mince meat and stir together.
3. When color begins to change, add 2 chopped onions, 2 chopped tomatoes, 6 to 8 green chilies, 1/4 bunch fresh coriander and medium sliced ginger and mix.
4. Also add 1 tsp turmeric powder, 1 tbsp red chili flakes and salt to taste and stir continuously until water dries up.
5. Delicious Green Chili and Mince Masala is ready to serve.

• Beef undercut                           ½ kg
• Yogurt                                         250 gm
• Red capsicum                            1
• Green capsicum                        1
• Onion                                          2
• Green chilies chopped            2
• Tomatoes boiled                       3
• Oil                                                 ¼ cup
• Crushed red pepper                1 tsp
• Chili powder                              1 tsp
• Turmeric                                     1 tsp
• Butter                                          1 tbsp
• Cumin crushed                          1 tbsp
• Coriander crushed                   1 tbsp
• Coriander leaves                      2 tbsp
• Ginger garlic paste                   2 tbsp
• Salt                                               to taste

Method

1. Heat ¼ cup oil in a pan, add ½ kg beef cubes and fry till golden brown.
2. Now add 2 tbsp ginger garlic paste and mix well.
3. In a bowl beat together 250 gm yogurt, 1 tsp crushed red pepper, 1 tsp chili powder, 1 tsp turmeric, 1 tbsp crushed coriander, salt to taste and ½ cup water.
4. Also add 2 chopped onion, 3 coarsley chopped tomatoes and salt to taste. Cover and cook for 15 – 20 minutes.
5. Now add 2 chopped green chilies, 1 red capsicum and 1 green capsicum cut into cubes.
6. Fry well on gihg flame.
7. Lastly add 2 tbsp coriander leaves and 1 tbsp butter.
8. Dish it out and serve.

• Mutton chops ½ kg
• Nutmeg mace ground  ½ tsp
• Salt  to taste
• Black pepper powder ½ tsp
• Cinnamon powder  ½ tsp
• Chili powder 1 tsp
• Turmeric  ½ tsp
• Ginger garlic paste  2 tbsp
• Onion  1
• Greek yogurt 125 gm
• Sesame seeds 2 – 3 tbsp
• Cumin seeds ground 1 tsp
• Sesame seeds 1 tbsp
• Oil  for frying
• Flour ½ cup
• Egg   2

Method

1. Beat ½ kg mutton chops with steak hammer.
2. In a wok heat 2 – 3 tbsp oil, add 2 tbsp ginger garlic paste and ½ kg mutton chops. Fry fro 2 – 3 minutes.
3. Now add ½ tsp nutmeg mace powder, salt to taste, ½ tsp black pepper powder, ½ tsp cinnamon powder, 1 tsp chili powder, ½ tsp turmeric, 125 gm Greek yogurt and 1 tsp ground cumin seeds. Mix well.
4. Now add 1 cup water, cover and cook for 20 – 25 minutes till chops are tender.
5. Now remove chops from pan, coat with ½ cup flour.
6. Dip in beaten egg. Sprinkle with 1 tbsp sesame seeds.
7. Now deep fry till golden brown.
8. Remove from oil. Sprinkle with lemon juice and serve.

• Beef mince ½ kg
• Green chilies 4
• Onion fried 1
• Onion 1
• Garlic 4 – 5 cloves
• Ginger 1 piece
• Cumin seeds 1 tsp
• All spice 1 tsp
• Nutmeg & mace ½ tsp
• Chili powder 1 tbsp
• Turmeric 1 tsp
• Poppy seeds  1 tbsp
• Salt to taste
• Oil 1 tbsp
• Coriander leaves 3 tbsp
• Gram flour (roasted) 4 tbsp
• Kidney’s fat  125 gm

• Beef mince                 ½ kg
• Cumin seeds              1 tsp
• Onion chopped        1
• Ginger garlic paste  2 tbsp
• Turmeric                    1 tsp
• Cinnamon powder  ½ tsp
• Nutmeg mace powder      ½ tsp
• All spice powder      1 tsp
• Coriander powder   1 tbsp
• Chili powder              1 tsp
• Crushed red pepper          1 tsp
• Oil                                ¼ cup
• Boiled tomatoes       3
• Water                          ½ cup
• Yogurt                         125 gm
• Boiled peas                1 cup
• Salt                               to taste
• Coriander leaves      2 tbsp
• Dry fenugreek leaves        1 tsp

• Beef undercut           ½ kg
• Papaya paste            3 tbsp
• Tamarind paste        3 tbsp
• Lemon (juice)            1
• Green chilies ground         3
• Ginger garlic paste  2 tbsp
• Crushed red pepper          1 tbsp
• Cumin powder         1 tsp
• Coriander powder   1 tsp
• Turmeric                    ½ tsp
• Chaat masala            1 tsp
• Oil                                2 tbsp
• Shashlik sticks           as required
• Corn flour                  2 tbsp
• Chili sauce                  2 tbsp
• Salt                               to taste

• Beef undercut           ½ kg
• Green capsicum       1
• Red capsicum            1
• Green chilies chopped      3 – 4
• Ginger chopped       1 piece
• Garlic chopped         3 – 4 cloves
• Oil                                3 tbsp
• Lasagna sheets         3 – 4
• Spring onion             2
• Carrot                         1
• Soya sauce                 1 tbsp
• Worchester shire sauce    1 tbsp
• Chili garlic sauce       2 tbsp
• Boiled tomatoes       2
• Crushed red pepper          1 tsp
• Salt                               to taste
• Black pepper             ¼ tsp
• Corn flour                  2 tbsp

• Oil       for fry

• 500 gm Meat
• 400 gm Rice
• 1 Cinnamon
• 1 Big cardamom
• 1 Bay leaf
• 3 Cloves
• 3-4 Onions
• 4-5 Green chilies
• 1/2 cup Yogurt
• 1 tsp Crushed red chilies
• 1 tbsp Ginger crushed
• 1 tbsp Garlic crushed
• 1/2 tsp Cumin
• 1/2 tsp Black pepper
• 1 1/2 tbsp Garam masala

Method

1. Wash and soak the rie for 25-30 minutes.
2. Take a medium sized skillet add the mutton, cinnamon, big cardamom, bay leaf, cloves, chopped onions, crushed red chilies, cumin, black pepper, garam masala and 6 glasses of water. Cook on a low flame.
3. In a separate pan heat oil and fry the chopped onion still they turn brown. Then add the mutton stock along with the meat.
4. Whip the yogurt and pour it into the meat.
5. When the mixture starts to boil add the rice and whole green chilies.
6. When the water dries, cover and simmer the rice for  5 minutes.
7. Your Punjabi Yakhni Pulao is ready, dish out and serve.

• 750 gm Beef
• 2 Onion
• 2 tbsp White flour
• 1/2 kg Milk
• 2 tsp Garlic chopped
• few Green cardamom
• 1 Bay leaf
• 1 Cinnamon
• 2 tsp Garam masala
• 1 tsp Aniseeds
• 1 tsp Red chili powder
• pinch Nutmeg
• pinch Mace
• 1/2 tsp Turmeric powder
• 1 tsp Salt
• 1/2 tbsp Garlic paste
• 1/2 tbsp Ginger paste
• 1/4 cup Ghee

Ingredients for garnishing

• 1 Fried onion
• 3 Chopped green chilies
• 1 bunch Green coriander

Method

1. Heat oil in a large skillet.
2. Fry the chopped onion till it turns dark brown. Remove and place the fried onions on an absorbent tissue paper, to drain the oil.Crush with your hands.
3. In the same skillet add the beef, garam masala powder, ginger garlic paste, salt, red chili powder, bay leaf, a stick of cinnamon and turmeric powder.
4. Fry until the oil forms a separate layer on top.
5. Then add   the nutmeg   cardamoms, fennel seeds and water. Cook until the beef tenders.
6. Mix the corn flour in milk and pour the mixture in the gravy, stirring continuously.
7. Reduce the flame to a simmer and cook for another 10 minutes.Serve in a dish and garnish with chopped coriander, brown onions and chopped ginger, lastly sprinkle the garam masala on top and your Beef Nihari is ready toserve.

• 1 kg Beef mince
• 1 Finely chopped onions
• 1 Eggs
• 4 Finely chopped green chilies
• 4 Clove
• 6 Black pepper whole
• 8 Small cardamom
• 3-4 Bread slices
• 1/2 cup Fresh cream
• 1/2 bunch Mint finely sliced
• 1 tsp White cumin seeds
• 1 tsp Black cumin seeds
• 1 tbsp Poppy seeds
• 1 tbsp Red chili powder
• 2 tbsp Roasted chickpeas
• 2 tbsp Papaya crushed
• 2 tbsp Seekh kabab masala
• as required Oil
• to taste Salt

Method

1. Grind together  2 tbsp of roasted  chickpeas, 1 tsp of white cumin seeds, 1 tsp of black cumin seeds, 1 tbsp of poppy seeds, 6 black pepper whole, 4 cloves and 8 cardamoms.
2. Mix the grinded mixture  with 1 kg beef. Take the soft inner  part of 3-4 bread slices, mix them with the mince meat  and chop it  in a food processor.
3. Put the mixture in a bowl and add 1 tbsp of red chili powder, 2 tbsp of papaya crushed, 1/2 cup of fresh cream, 1 egg, 2 tbsp of seekh kabab masala, 1/2 bunch of finelychopped mint, 4 green chilies  chopped, 1 finely chopped onion and salt.
4. Leave it aside for a while.
5. Take a big ball of the mince mixture , and shape into a seekh kebab. Repeat until the mince mixture is finished. Now heat some oil in a pan and shallow fry the kebabs.
6. Place the kebabs on a baking  tray and in an oven for 10-15 minutes and bake them. Place the seekh kebabs on a bed of lettuce and serve with onions, chutney and nan.