Monthly Archives: November 2010

Namak Gosht

Namak gosht is entrely a Pakistani delicacy which is not so famous but people who know about it, love it,…. it is cooked with green chilli paste and black pepper without tomatoes and red chilli powder, try it, love it and comment it …

Ayesha's Kitchen

Ingredients:

  • 3 tbspns green papaya paste
  • 1 kg goat meat
  • 2 large onions
  • 1 tbspn garam masala
  • 1 tspn coriander powder
  • 4 green chillies (crushed)
  • 4 green chillies julienne
  • Some chopped cilantro leaves
  • 1 tspn mint paste
  • 1 cup oil
  • 1tspn nigella seed powder
  • 1 tbspn cracked black pepper
  • Some whole garam masala (1 cardamom, a pinch of fenugreek seeds, 2 cloves, a big piece of cinnamon stick, few cumin seeds)’
  • 1tspn ginger paste
  • Some ginger julienne (for garnish)
  • Some salt
  • 2 cups yogurt
  • 1 tspn turmeric

Procedure:

IF COOKING MEAT DRECTLY IN MASALA

-Marinate the meat with papaya paste if you are going to cook the meat directly in masala.

-Heat oil in a pan and fry onions, ginger paste and whole garam masala in it for 5 minutes. Now add marinated goat meat and fry for 5 – 6 minutes until the meat starts changing its color. When the moisture evaporates, add yogurt and other spices and coo well.

-Cook it covered on low heat for 30 minutes or until its well-cooked and the oil comes up to the masala surface.

-Add green chilllies, coriander and ginger and serve hot with naan.

IF COOKING MEAT AFTER BOILING

-In a deep pan add everything except, green chillies, ginger and cilantro and boil in 3 cups of water until the meat is well-cooked and masala is formed. Now add yogurt and roast the meat. Cook on low heat until it is done.

-Now stir and simmer.

-Add garnishing material and serve hot. (The taste is just the same)

IF COOKING IN PRESSURE COOKER

-In a pressure cooker heat oil and fry onions, whole garam masala and ginger paste for 5 – 10 minutes or until the onions are lightly brown. Add meat and stir fry. When the moisture evaporates, add yogurt and other spices and give it pressure for 30 minutes on low medium heat.

-Now very carefully open the lid and stir and simmer. Add some water if needed.

-Now add garnishing material and serve hot with nan or tandoori roti.

Kofta Skewers (Turkish)

Kofta Skewers is a Turkish dish which is mild and prepared with moist beef mince, try this and make your day …

Ayesha's Kitchen

Ingredients:

  • ½ kg beef mincemeat (with lots of fat)
  • 1 onion
  • 2 red chillies (big ones)
  • Some salt
  • 2 spring onions
  • 3 – 4 tbspns chopped mint
  • 3 – 4 tbspns chopped parsley
  • 1 tspn cracked black pepper
  • 1 ½ tspn red chilli flaes
  • Some olive oil (for glazing)
  • 1tbspn tomato paste
  • 1 tbspn yogurt

Procedure:

-Chop onion and red chilllies and add all other ingredients to it. Mix well and keep aside for 2 hours.

-On wooden or steel skewers thread a big amount of mincemeat on its one end and grill and on a preheated BBQ until it is well done.

-Now serve it on skewer in a plate with some greek salad and tzatziki dip.

 

Afghani Tikka Boti

Afghani tikka boti is one of the famous dishes of Afghanistan… Afghan Cuisine is mostly mild and aromatic, they do not use powdered masalas like red chilli powder, etc., thats why their food is mild and scented with natural and aromatic flavors …

Ayesha's Kitchen

Ingredients:

  • ½ kg boneless beef cubes (medium sized)
  • Some tomato, onion and capsicum cubes (Optional)

MARINATION

  • 1 cup green papaya paste (for tenderization)
  • 1 cup yogurt
  • ¼ cup vinegar
  • Some salt (to taste)
  • 1 tbspn cracked black pepper
  • 1 tbspn red chilli flakes (Optional)
  • Freshly crushed powder of spices (1 big cardamom, 1 small cardamom, 2 cloves, 1 medium sized cinnamon stick)
  • 1 tbspn mint paste
  • 1 tbspn chilli paste (green chilli)
  • 1 tbspn coriander paste

FOR GLAZING

  • Some olive oil
  • some cracked black pepper

Procedure:

-In a mixing bowl add all the ingredients for marination and stir and mix. Now add beef chunks in it and keep aside (refrigerator) for 12 – 20 hours.

-Now thread the meat on the skewers and add vegetables it you want to but Afghans do not use it.

-Heat the BBQ on medium heat and grill the meat until it is well done.

-Now take it out in a plate and glaze with the mixture of black pepper and olive oil (or normal oil) and serve hot with mint coriander chutney (sauce).

Bihari Kabab

Bihari kabab is one of the famous and delicious Pakistani dishes…. You can find this in Food Street, Lahore and many other places and believe me its so spicy and yummy that it will make your day …

Ayesha's Kitchen

Ingredients:

  • 1 kg boneless beef strips or chicken (breast strips)
  • Some olive oil to glaze the pan
  • 1 cup raw papaya paste (green papaya paste)(with skin)
  • 1 ½ cup fried onions
  • 1 tbspns ginger garlic paste
  • 1 cup plain yogurt
  • ¼ cup vinegar

SPICES

  • 2 tbspns coriander powder
  • 2 tbspns red chilli powder
  • 1 tspn paprika
  • Salt to taste
  • 1 tspn red chilli flakes
  • Some carom seeds
  • 2 bay leaves (powder form preferred)
  • 1 tspn black cumin
  • 1 tspn cumin powder
  • 1 cardamom black (crushed)
  • 1 green cardamom (crushed)
  • ½ tspn garam masala

FOR GARNISHING

  • 2 green chillies sliced
  • Some coriander chopped

Procedure:

-In a mixing bowl mix all the ingredients except oil, green chilllies and coriander and keep it aside (refrigerator) for 20 hours. (mix good with your hands)

-If you don’t have a BBQ grill at home, line a pan with aluminum foil and grease the foil with some olive oil. Put the marinated mixture in it and bake in preheated oven (160 degrees Celsius) for approximately 90 minutes.

-If you have BBQ grill at home, thread the meat on the skewers and cook on very low heat until they are done.

-Take your dish out on a plate and serve hot with garlic nan or tandoori roti.

Mutton Karahi

This is a wonderful dish which will make your day and the best thing is that red chilli powder is not added in it. It is made in cracked black pepper, tomatoes and normal salt. Do try this and enjoy your Eid with family and friends …

Mutton Karahi

Ingredients

  • 750 gms diced lamb/ mutton or beef (You can use meat with bones, there is no difference in the method of cooking and preparation)
  • 2 onions sliced (medium to large size)
  • 1 cup oil
  • 2 tbspns meat tenderizer (best meat tenderizer is green papaya paste)
  • 1/2 cup vinegar
  • 1 tspn ginger paste
  • 1 tspn garlic paste
  • 1 tspn red chilli paste (OPT) (For Hot Flavour)
  • ½ tspn cinnamon powder (fresh)
  • 2 cloves and 2 big cardamoms crushed
  • 1 tbspn cracked black pepper
  • ½ tspn of nigella seeds (kalonji seeds)
  • 2 tomatoes
  • 1 cup yogurt
  • A pinch of turmeric

FOR WHOLE GARAM MASALA

  • 1 big cardamom
  • 1 small cardamom
  • 1 stick of cinnamon
  • Few fenugreek seeds and leaves
  • ½ tspn cumin seeds

FOR GARNISHING

  • 2 – 4 green chillies sliced vertically
  • A bunch of green fresh coriander chopped
  • Few juliennes of ginger

Procedure:

-Marinade meat in vinegar and meat tenderizer (best meat tenderizer is green papaya paste) for 12 – 14 hours.

-Heat oil in a deep pan and add onions and whole garam masala and fry until onions change their color. Now add lamb pieces, turmeric and ginger garlic paste. Stir fry for 10 minutes. Now add salt to taste on low medium heat cook the meat.

-When the moisture vanishes and oil comes up, add yogurt and tomatoes and other spices except black pepper and cook on low heat until it takes a form of masala. This process will take approximately 20 minutes.

-Now add black pepper and stir. Take it out in a dish and garnish with garnishing ingredients written above.

-Serve hot with naan bread or tandoori roti.

Outcome:

Tasty and aromatic mutton karahi is ready to serve.