Cheesy Resha Beef Kabab

 

Ingredients

1. Boneless beef cubes 500g
2. Pyaz (Onion) sliced 1 medium
3. Adrak lehsan (Ginger garlic) crushed 2 tbs
4. Laung (Cloves) 4-5
5. Sabut kali mirch (Black peppercorns) ½ tsp
6. Sabut lal mirch (Button red chillies) 4-5
7. Zeera (Cumin seeds) ½ tbs
8. Sabut dhania (Coriander seeds) crushed 1 tbs
9. Himalayan pink salt 1 tsp or to taste
10. Water 4 Cups or as required
11. Water 1 Cup
12. Bread slices 2-3 large
13. Aloo (Potatoes) boiled 700g (3 large)
14. Hari mirch (Green chillies) chopped 5-6
15. Pyaz (Onion) chopped ½ Cup
16. Zeera (Cumin seeds) roasted & crushed 1 tsp
17. Haldi powder (Turmeric powder) ½ tsp
18. Himalayan pink salt ½ tsp or to taste
19. Lal mirch powder (Red chilli powder) 1 tsp or to taste
20. Garam masala powder 1 tsp
21. Hara dhania (Fresh coriander) chopped handful
22. Olper’s Mozzarella cheese 100g
23. Olper’s Cheddar cheese 100g
24. Anday (Eggs) 2 whisked
25. Cooking oil for frying

Directions

1. In a saucepan,add beef,onion,ginger garlic,cloves,black peppercorns,button red chillies,cumin seeds, coriander seeds,pink salt,water,mix well & bring it to boil.
2. Remove the scum,cover & cook on low flame until meat is tender & water dries up (45-50 minutes).
3. Remove from flame & mash well with the help of masher & set aside.
4. Soak bread slices in water & squeeze out excess water.
5. In a bowl,add squeezed bread,potatoes,green chillies,onion,cumin seeds,turmeric powder,pink salt,red chilli powder,garam masala powder & mash well with the help of masher.
6. Add resha beef mixture,fresh coriander & mix until well combined.
7. Cut mozzarella cheese in cubes & grate cheddar cheese separately & set aside.
8. With the help of greased hands,take a small quantity of kabab mixture (65g) & spread on your palm.
9. Add cheddar cheese grated,mozzarella cheese cube & seal properly to make kabab of equal sizes.
10. In frying pah,heat cooking oil & dip kababs in whisked eggs & shallow fry from both sides until golden brown (makes 18-20).

lunch

Kachay qeema kay khattay kabab

Ingredients

1. Pyaz (Onion) 3 medium
2. Beef qeema (Mince) ½ kg
3. Adrak lehsan paste (Ginger garlic paste) 1 tbs
4. Imli pulp (Tamarind pulp) 5-6 tbs
5. Hari mirch (Green chilli) chopped 1
6. Hara dhania (Fresh coriander) chopped 1 & ½ tbs
7. Namak (Salt) 1 & ½ tsp or to taste
8. Sabut dhania (Coriander seeds) crushed 1 tbs
9. Garam masala powder ½ tsp
10. Zeera powder (Cumin powder) 1 tsp
11. Lal mirch powder (Red chilli powder) 1 & ½ tsp or to taste
12. Lal mirch (Red chilli) crushed 1 & ½ tsp
13. Anda (Egg) 1
14. Chakki ka aata (Wheat flour) sifted 5-6 tbs
15. Cooking oil for frying
16. Aalo Podina Raita:Podina (Mint) ½ Cup
17. Hara dhania (Fresh coriander) ¼ Cup
18. Hari mirch (Green chilli) 4-5
19. Aloo (Potato) boiled 1 medium
20. Zeera (Cumin seeds) roasted & crushed 1 tsp
21. Namak (Salt) ½ tsp or to taste
22. Dahi (Yogurt) ½ Cup
23. Water 1-2 tbs or as required

Directions

1. In a bowl,grate onions with the help of the garter & squeeze our excess water & set aside.
2. In a bowl,add beef mince,onion,ginger garlic paste,tamarind pulp,green chilli,fresh coriander,salt, coriander seeds,garam masala powder,cumin powder,red chilli powder,red chilli crushed,egg,wheat flour & mix until well combined.
3. Take a mixture (60g) and make kababs of equal sizes (makes 15).
4. In frying pan,add cooking oil & fry kababs from both sides until brown.

Aalo Podina Raita

In a blender,add mint leaves,fresh coriander leaves,green chilies,boiled potato,cumin seeds,salt,yogurt, water & blend well.

Serve kababs with chutney!

lunch

Qeema Karaley

Ingredients

1. Karaley (Bitter gourd) ½ kg
2. Namak (Salt) 1 tbs
3. Pani (Water)
4. Cooking oil 2 tbs
5. Cooking oil 5-6
6. Pyaz (Onion) sliced 5 large
7. Tamatar (Tomatoes) 5 large
8. Chicken qeema (Mince) ½ kg
9. Adrak lehsan paste (Ginger garlic paste) 1 & ½ tbs
10. Namak (Salt) 1 tsp or to taste
11. Lal mirch powder (Red chilli powder) 1 & ½ tsp or to taste
12. Garam masala powder 1 tsp
13. Haldee powder (Turmeric powder) 1 tsp
14. Imli pulp (Tamarind pulp) 1 & ½ tsp (optional)
15. Saunf (Fennel seeds) 1 tsp
16. Kalonji (Nigella seeds) ½ tsp
17. Pyaz (Onion) fried ½ Cup
18. Hara dhania (Fresh coriander) chopped

Directions

1. Peel bitter gourd with the help of the knife then deseed and cut into small pieces.
2. In bowl,place strainer,add bitter gourd,salt and mix well,cover and let it rest for 1-2 hours then wash thoroughly 2-3 times and squeeze properly to remove excess water.
3. In wok,add cooking oil and fry bitter gourd until light golden & take out in a bowl.
4. Add cooking oil,onion and fry until light golden.
5. Add tomatoes and mix well,cover and cook on low flame for 4-5 minutes.
6. Add chicken mince and mix well until changes color.
7. Add ginger garlic paste and mix well.
8. Add salt,red chilli powder,garam masala powder,turmeric powder,mix well and cook for 2-3 minutes.
9. Now add fried bitter gourd and mix well,cover and cook on low flame for 8-10 minutes then cook on high flame until oil separates.
10. Add tamarind pulp,fennel seeds,nigella seeds,fried onion and mix well,cover and simmer on low flame for 2-3 minutes.
11. Garnish with fresh coriander & serve!

lunch

Allo Qeema Recipe | Healthy Living Star

Ingredients

1. Cooking oil ½ Cup
2. Hari elaichi (Green cardamom) 2
3. Darchini (Cinnamon stick) 1
4. Sabut kali mirch (Black peppercorns) 2-3
5. Pyaz (Onion) sliced 2 large
6. Adrak lehsan paste (Ginger garlic paste) 1 tbs
7. Tamatar (Tomatoes) grinded 3 medium
8. Lal mirch powder (Red chili powder) 1 & ½ tsp or to taste
9. Garam masala powder ½ tsp
10. Haldee powder (Turmeric powder) 1 tsp
11. Namak (Salt) 1 tsp or to taste
12. Dhania powder (Coriander powder) 1 tsp
13. Kashmiri lal mirch (Kashmiri red chili) powder ½ tsp
14. Chicken stock cube 1 (optional)
15. Dahi (Yogurt) whisked 1/4 Cup
16. Beef qeema (Mince) ½ kg (with 20% fat)
17. Kasuri meethi (Dried fenugreek leaves) ½ tbs
18. Aloo (Potatoes) cubes 4 medium
19. Pani (Water) 2 Cups or as required
20. Hari mirch (Green chillies) 2-3
21. Adrak (Ginger) julienne 1 inch piece
22. Hara dhania (Fresh coriander) chopped 1-2 tbs
23. Hara dhania (Fresh coriander) chopped
24. Adrak (Ginger) julienne

Directions

1. In wok,add cooking oil,green cardamom,cinnamon stick,black peppercorns and mix.
2. Add onion and fry until golden brown.
3. Add ginger garlic paste and mix well.
4. Add grinded tomatoes,mix well and cook for 4-5 minutes.
5. Add red chili powder,garam masala powder,turmeric powder,salt,coriander powder,Kashmiri red chili powder,chicken stock cube and mix well for 2 minutes.
6. Add yogurt,mix well and cook for 4-5 minutes.
7. Add beef mince and mix well until changes color.
8. Add dried fenugreek leaves and mix well.
9. Add potatoes and mix well.
10. Add water,mix well and bring it to boil,cover and cook on low flame for 20-25 minutes.
11. Add green chilies,ginger,fresh coriander and mix well,cover and cook on low flame for 8-10 minutes.
12. Garnish with fresh coriander,ginger & serve!

lunch