Method Boil beef cubes with all the ingredients except the garnishing ones. When the meat is very tender and the water dries grind it finely .add the garnishing ingredients and make flat rounds. Fry. You may add an egg or two to make kebabs that don’t break on frying
QUEEN VICTORIA
Age: 124
7816 days old here
Total Posts: 26285
Points: 0
Location:
Lahore, Pakistan
( Haleem ) Ingredients
1 kg boneless beef 2tbsp ginger garlic paste 3 medium onions 2tbsp chilli powder 1tsp haldi 300ml oil2tbsp salt 2tbsp garam masala powder Half cup channa dal Half cup mash dal half cup masoor dal Half cup rice 1cup wheat
Method Soak rice, wheat and dals overnight. Mix haldi, chilli, salt, onions, gng paste, and 2glasses water with beef and cook till beef is pretty tender. Fry the same in 50ml of oil. remove beef pieces from curry, add curry masala in soaked dals, rice and wheat. Boil in pressure cooker for15 minutes by putting1jug of water. as water dries add beef and cook for 30miutes more.fry1small finely sliced onion in remaining250ml oil. Put this into cooked mixture sprinkle garam masala and serve hot.
Method Fry 2 onions on medium fire till brown. Mix the dry masalas in water to make a paste. Add to fried onions. Add rest of the [raw] onions. Stir. Add 2 tsp garlic paste. Stir. Add qeema. Let it cook till the water dries. Put 2 tsp of garlic paste in a cup of water, add to the pan, and "bhoono" the qeema till it becomes dark brown. Add chopped coriander and chopped green chilies for decoration. Mix and serve.
QUEEN VICTORIA
Age: 124
7816 days old here
Total Posts: 26285
Points: 0
Location:
Lahore, Pakistan
( Beef Tikka ) Ingredients
1/2 kilo cubes of beef 2 tbs unripe papaya (grinded) 1/2 tsp ginger paste 1/2 tsp garlic paste Salt according to taste 2 tbs yogurt 1 tsp chili powder OR 1tbs chopped green chilies
Method Mix together all the spices and yogurt and papaya and coat the beef cubes with it. Leave to marinate for 5-6 hours preferably overnight. Then barbeque over charcoal.
Method Mix well all the above ingredients and make them into finger shape long rolls with the palm of ur hand at least 3 to four inches long because they will shrink during frying. If u like u can also bake it in the oven. On the baking sheet place the rolls and heat the oven to 300 degrees and put then for about 15 to 20 minutes u dont have to over cook them their color should not turn brown. serve hot with nan and raita makes a beautiful party dish. and believe me it is extremely delicious.
QUEEN VICTORIA
Age: 124
7816 days old here
Total Posts: 26285
Points: 0
Location:
Lahore, Pakistan
BoRnFl_iRt said:
G Pata Hai Kiya Kehte Hain Aur I M Proud .. ALHUMDULILLAH For Being So Good To Everybody Xcept One Person In JB.. & I M Sure Everybody Love The Way I M .. How Abt U ?
Method 1 In a large bowl, break up tomatoes in their juice. Stir in cola, spaghetti sauce mix, onion, celery, salt, and garlic salt. Stir until spaghetti sauce mix is dissolved. 2 In a Dutch oven, over medium high heat, brown meat in oil about 10 minutes on each side. Drain off all fat. Pour tomato mixture over meat. Cover, and reduce heat to low. Simmer slowly for about 2 1/2 hours, or until meat is tender.
QUEEN VICTORIA
Age: 124
7816 days old here
Total Posts: 26285
Points: 0
Location:
Lahore, Pakistan
( Shami Kabab ) Ingredients
1/2 kilo boneless beef cut into small pieces Salt according to taste 1 cup presoaked dal channa 8-10 Whole dried red chilies 10 whole black pepper 6 cloves 1 bari illaichi 1/2tsp zeera 1 stick of cinnamon 2-3 green chilies 1/2 a bunch of fresh dhuniya leaves 1 egg 1 medium sized onion coarsely chopped 1 tsp ginger paste
Method In a pot put with meat,salt,red chilis,chopped onion,black pepper,cloves, bari illaichi,zeera,cinnamon,ginger and 3-4 glasses of water and leave to tenderize on low-medium flame. Meanwhile boil the dal separately until soft. When the meat has softened and water is dried completly add the dal and mix together. Remove from heat and let cool. Grind and add green chilis,egg,and fresh dhuniya. Form into kababs and fry. If you want to store them then arrange the formed kababs on a plate or tray without overlapping and put in a freezer for an hour. Then remove and put in any bag or box in which you want to keep. Freeze until needed.
