Ingredients
- Beef Mince ½ kg
- Ginger garlic paste 1 tbsp
- Onion 1 large raw and sliced
- Hard buns 2 (remove hard part and then soak bread in water)
- Gram flour ½ cup roasted
- Allspice 1 tsp heaped
- Brown onion 2 tbsp
- Coriander seeds 1 tbsp roasted and ground
- Cumin seeds 1 tsp roasted and ground
- Button red chilies 8 roasted and grounded
- Boti tikka macula 1 tbsp heaped
- Salt 1 tsp
- Egg 1
- Chopped coriander 2 tbsp
- Mint leaves chopped 1 tbsp.
- Coal for dum
Instructions
- Brown the onions
- Gather Ingredients
- Grind mince with ginger garlic paste and raw onion.
- Add to it soaked and squeezed bread, gram flour, and brown onion tikka boti masala, roasted and grinded cumin, coriander, and button red chilies and salt, mix all well add coriander leaves, mint leaves, allspice, give dum of coal add egg, mix well, keep in fridge for 2 hours,
- Make into seekh kabab shape and shallow fry.
- Serve with paratha and chatni.
Ingredients
- • Beef steak 500 grams
- • Meat tenderizer 2-3 tbsp
- • Yogurt 250 grams
- • Green chilies 5-6
- • Garlic paste 1 tbsp
- • Red chili flakes 1 tbsp
- • Coriander 1 tsp
- • Fennel seeds 1/2 tsp
- • Cumin seeds 1/2 tsp
- • Oil or Ghee 1 cup
- • Salt to taste
- • Fresh coriander to decorate
- • Coal as required
Instructions
- Marinate beef steaks with meat tenderizer, garlic paste (I used chopped garlic) and salt and leave it for 2-3 hours.
- Heat oil in pan and fry beef steaks.
- Then put beaten yogurt and roast with red chili flakes, coriander, fennel seeds, cumin seeds and salt.
- When beef steaks are tendered, add chopped coriander and green chilies and cook for 1-2 minutes.
- In end, give smoke of coal and serve it.
- Serve with any chutney and naan or rice.
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Ingredients
- Beef Mince 500 grams
- Salt 1.5 tsp
- Red Chilli Powder 1 tsp
- Ginger Garlic Paste 1 tbsp.
- Garam Masala Powder 1 tsp
- Coriander leaves fresh chopped 1/2 cup
- Mint Leaves fresh chopped 1/2 cup
- Green Chillies 2 sliced
- Onion medium size chopped 2
- Yogurt 2 tbsp
- Egg 1
- Bajra Flour 2 tbsp
Instructions
- Gather Salt, Red Chilli, Ginger Garlic Paste, Garam Masala Powder, Coriander, Mint Leaves and Gre Chillies in a bowl.
- Mix all the above ingredients with mince.
- Right before deep frying add Yogurt, Egg and Bajra Flour. Then make them into small balls and fry.
- The yummy kababs are ready.
Ingredients
- Beef Keema 1/2 kg
- Onions 4 medium chopped
- Garam masala 1/2 tsp
- Haldee 1/2 tsp
- Salt 1 tsp
- Ginger 3 inches long chopped
- Big green chillies (non spicy) 2 chopped
- Eggs 3 beaten
- Cornflour 1/2 tsp
- Oil as required
- Paratha
- White flour 1/2 kg
- Salt 1/2 tsp
- water as required
Instructions
- Kneading the dough for parathas and leaving aside.
- Chopping 2 onions, long green chillies and ginger and leaving aside.
- Brown 2 chopped onions in a cooking pot with some 2 to 3 tbsp of oil.
- Adding keema to the brown onion along with turmeric powder, garam masala and salt. Cooking the keema till water dries.
- Adding red chilli powder to keema once the water dries out and allowing it to simmer.
- Pouring in the beaten eggs slowly and stirring continuously.
- Once eggs are properly mixed we pour in the diluted cornflour to keema.
- Now remove keema from stove and allow it to cool completely. Then lastly mix in the chopped onions, ginger, and long green chillies.
- Putting the rolled paratha along with required keema serving on a cooking pan with oil as required.
- Wrapping the paratha on a non stick pan.
- Cooking the parathas once fully wrapped.
- Ready to serve
Ingredients
- Beef or Mutton or Lamb 500 grams
- Tomatoes 3 sliced
- Pepper corns 10 to 12
- Cardamom 4 to 5
- Cinnamon 1 stick
- Onion 1 sliced
- Salt 1 tsp heaped
- Oil 2 tbsp
- Ghee 1 tbsp
- Green Chillies 5 to 6
- Red Chilli crushed 1 tsp heaped
Instructions
- Slice tomatoes and onions, gather peppercorns, cardamoms and cinnamon stick.
- Putting beef on stove with enough water to be fully soaked.
- Put gathered ingredients along with salt and 2 tbsp of oil to the beef on stove.
- Let beef be cooked till only ½ a cup of water is left.
- Adding ghee to the beef and stir frying till tomato skin is fully blended and oil is apparent.
- Adding crushed red chillies and green chillies to the karahi. Stir fry for 1 to 2 minutes then dish it out.
- Serving hot with naan or rice.
Ingredients
- Beef minced 500 grams
- Onions 1 large chopped
- Garlic cloves 5 chopped
- Ginger 1 inch julienned
- Tomatos 2
- Potatoes 2 medium cube shaped
- Peas 1/2 cup
- Yogurt 2 tbsp
- Cream 2 tbsp
- Red chilli powder 1 tsp
- Coriander seeds 2 tsp
- Cumin Seeds 2 tsp
- Cinnamon stick 1
- Cloves 4 - 6
- Peppercorn 4 - 8
- Asafetida a pinch
- Garam Masala 1 tsp
Instructions
- Strain the minced beef.
- Chop onions, crush and chop garlic, julienne cut the ginger.
- Heat oil and fry onions for 2 minutes then add ginger and garlic to it.
- Spices should be gathered, then roasted and crushed.
- Put in the ground spices, then asafetida and fry for another 2 minutes.
- Add minced beef and fry till brown.
- Put in tomatoes and fry till fully mixed.
- Add peas and potatoes.
- Add yogurt and mix.
- Add some water and let it cook covered for another 15 to 20 minutes.
- Add cream, garam masala and red chilli crushed. Stir well.
- Place green chillies on top and simmer for another 5 to 10 minutes.
- Serve with Naan or Rice.
Ingredients:
Beef 1 kg
Rice 500 grams
Oil 1/2 cup
Onions 2 sliced
Cumin Seeds 1 tbsp
Big Cardamom 3
Cloves 3 to 4
Cinnamon 3 to 4 small sticks
Star Aniseeds (badiyan ka phool) 2 to 3
Bay Leaves (Tez patta) 2
Ginger Garlic paste 2 tbsp
Coriander Seeds crushed 1 1/2 tbsp
Kari Patta 10 to 15
Tomatos 2 sliced
Red Chilli 1 tbsp
Turmeric powder 1 tbsp
Coriander powder 1 tsp
Green Chilli paste 2 tbsp
Potatoes 3 to 4
Coriander Leaves as required
Green chillies 5 to 6
Salt upon taste
Method:
Heat oil on stove put sliced onions and brown them.
Gather and then soak cumin seeds, big cardamoms, cloves, cinnamon, star aniseeds in water for some time.
Now gather then add above soaked garam masala, g.g.paste, crushed coriander, bay leaves (tez patta), kari patta, tomatoes sliced and make bhuna.
Once all the above items are properly mixed and can see oil as shown below, then add red chillis, turmeric powder, coriander powder, green chilli paste or chopped.
Now add meat and 1 tsp salt to it, stir fry for few minutes add 2 cups of water and allow it to be cooked on slow flame. Let the water dry in the end.
I normally boil the potatoes for 15 to 20 minutes in boiling water by adding some turmeric powder. After 20 minutes drain out the hot water and leave potatoes in cold water to stop the cooking process.
Now add water to the cooked meat based on the rice quantity. Also add salt, coriander leaves, mint leaves and few green chillies. When water comes to boil add soaked rice. When water is about to dry add the potatoes. Mix well rice and potatoes. Once water dries cover the pot and leave it on slow flame for 15 minutes.
After 15 minutes when Akni is ready dish out and serve hot.
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Ingredients:
Beef Boneless 500 grams
Bengal Gram split (Chana Daal) 1/2 cup (soaked in water for 30 minutes)
Cumin seeds 1 tsp
Black Pepper 2 to 3
Ginger Garlic Paste 1 tbsp
Garam Masala 1 tsp
Salt 1 tsp
Red Chilli crushed 1 tbsp
Potato boiled 1
Onion 1
Green Chillies 3
Mint Leaves (podina) 18 to 20
Eggs 2 for coating
Oil for frying
Method:
1 Boil potato in a pot and in a separate pot put some oil, cube shaped meat and bengal gram splitted. Let it cook for 10 minutes.
2. Then add cumin seeds, black pepper, ginger garlic paste, salt and red chilli crushed. Stir fry for a while.
3. Now add water, cover the pot and let the meat be cooked.
4. Once the water in the pot fully dries add garam masala and close the flame after mixing it well.
5. In a chopper put boiled potato, mint leaves, green chillies and onion to chopperize.
6. After chopping.
7. Now add meat to the chopped ingredients.
8. Let these be mixed well with the help of chopper.
9. Now form kabab shapes.
10. Dip in egg and fry.
11. Drain the excess oil.
12. Serve it out.
