Daily Archives: September 18, 2009

Kunna Gosht*/ Matka* Gosht*

Kunna Gosht* / Matka* Gosht* is a traditional Pakistani style beef stew. Traditionally it is made in matka (a specific vessel made of mud)(pot) but at home you can make it in any stainless steel or non stick vessel. It is very tender and very lovely, I think your should give a try and believe me you are going to love it …

Ingredients:

  • ½ kg Beef Knuckle and marrow meat
  • ½ cup oil
  • 1 onion sliced
  • Salt to taste
  • 1 tbspn Red chilli powder
  • 1 tspn turmeric powder
  • 1 tspn dry coriander powder
  • 2 tbspns Ginger and garlic paste
  • 2 tbspns wheat Flour
  • 2 tspns cumin seeds
  • Plenty of water

Procedure:

-Heat oil in a pan and Fry onions.  When they are slightly brown in colour add meat and Fry it For 10 minutes on medium heat. Now add ginger garlic paste along with all the spices and Fry.

-Add 1.5 litre of water and let it simmer on medium high heat until the meat is tender.

-Dissolve wheat Flour in water and gradually add it to the stew and stir through.

-Avoid lumps and add water to the consistency that is desired.

-Now add cumin seeds and let it cook For another 5 – 10 minutes on low heat.

-Serve hot with Tandoori chapatti or naan bread.

Outcome:

Tasty, Pakistani Kunna gosht* or matka* gosht* is ready to be served.

Ayesha's Kitchen

Ayesha’s Kitchen

Tips:

-Avoid lumps while adding Flour.

-Cook meat to perfection.

Servings:

This will serve 4 – 6 persons easily.

Advertisements

Keema Samosa

Keema samosa is one of the customised Forms of samosas, mainly they are stuffed with potatoes and peas but just to try something different, I think this is the best thing to have …

Ingredients:

  • Oil For Frying

FOR FILLING

FOR PASTRY

  • Samosa dough
  • Some lose Flour

Procedure:

-Take a little bit of samosa dough and Flat it with the roller pin. Use lose Flour if necessary.

-Make a thin Chapatti like thing. (Thin and round disc like shape)

-With a sharp knife divide it into half.

-Now place a tbspn of roasted mincemeat in the middle of the half chapatti.

Ayesha's Kitchen

Ayesha's Kitchen

-Now take point “A” and pin it with point “P”. Like This,

Ayesha's Kitchen

Ayesha's Kitchen

-Then take point “B” and seal it with point “P” too.

Ayesha's Kitchen

Ayesha's Kitchen

-Press the seal with your Fingers.

-Do the same with others.

-Heat oil and deep Fry them.

Outcome:

Tasty Keema* samosas* are ready to be served.

Ayesha's Kitchen

Ayesha's Kitchen

Tips:

-Use lose Flour only when its needed.

Servings:

This will serve 6 – 12 persons easily.