Re: Aaj kya pakaaya/khaaya
i found it..i i was thinking kaheen delete tu nahi hu gayi..
apni dish ka add ker rahi hun 
Brost recipe..
Brost pic
Re: Aaj kya pakaaya/khaaya
made these on Saturday for Konde Niyaz.
pori while frying.
Re: Aaj kya pakaaya/khaaya
Today i cooked Creamy Masala kabab..
kabab before cooking
After cooking
**
Recipe **
For the Kababs
Ingredients :
500gm lean beef mince (no fat)..i used chicken mince
1 onion, chopped
1 small bunch coriander leaves with stems, chopped
2 green chilies
2 tbsp. beaten egg
½ tsp. garlic paste
½ tsp. ginger paste
½ tsp. black pepper powder
½ tsp. cumin powder
1 tsp. tandoori masala
¼ tsp. turmeric powder
1 tsp. salt
Method :
Put the chopped onion, coriander, ginger, garlic pastes and chilies in a processor and grind until smooth, try not to use any water for this. Next, add the minced meat and process together with the green paste until well combined and the mixture is very very smooth.
Turn it out into a bowl, add the cumin, turmeric, tandoori, black pepper and salt. Mix well. Add the egg. Knead the mixture properly for about 3-5 minutes until everything is very well combined. Cover the bowl with cling film and refrigerate for about 30 minutes.
Shape the meatballs (make sure they are very smooth and round or oblong) and then lightly shallow fry them in very little oil preferably in a non-stick pan, just for a couple of minutes on each side. Drain and set aside. They will cook further in the gravy/masala, so don’t over-cook them at this point. If they crack a little bit during frying, don’t panic, they will be covered in gravy later so the small imperfections won’t show, just be gentle when adding them to the hot oil and lifting them out.
for this i didn’t use processor for both things ..bcuz chicken qeema was already very smooth…i have shared a pic..
**
** sab chopp ker ke aisey hi daal diya
or han ager kabab na banay so use cornflour jese main ney kiya..or han kabab thorey zayda fry ker ke nikaliye ga means zayda brown tu achey lagein gey or :k:
Now prepare the masala/gravy
Ingredients :
3 onions, chopped finely
¼ cup oil (you can use up the one you fried kababs in)
5 fresh tomatoes(make puree of it)
¼ cup yoghurt, fresh and whipped
½ cup cream
½ tsp. garlic paste
½ tsp. ginger paste
1-2 tbsp. tomato paste
2 tsp. fresh methi/fenugreek leaves
1 tsp. red chili powder
1 green chili, chopped
1 tsp. cumin seeds
1 cinnamon stick
4 cardamom pod
¼ tsp. turmeric powder
1 tsp. coriander powder
1 tsp. cumin powder
1 tsp. sugar (to cut the acidity of the tomatoes)
¼ tsp. garam masala
salt to taste
chopped coriander for garnishing
Method :
Heat the oil in a deep pot. Add the onions and fry until golden brown. Now take onion our from the vessel, cool it down & make a paste of it. (DO NOT ADD WATER)
Now in the same oil add the methi leaves, followed by the cumin seeds, cinnamon and cardamon. Once they splutter add the onions paste and fry for 1 min. Next add the fresh tomatoes puree and fry until they dry up and all excess moisture is gone. Add the garlic and ginger pastes, followed by the tomato paste. Sprinkle salt, cumin, chili, turmeric and coriander powders.
Cook together until the oil is released from the sides. Then add the whipped yoghurt and cook until the gravy is thick and cooked through. Sprinkle the sugar and mix well.
Next, add some water (about half to one cup. Just enough to immerse the kababs in). Once the water simmers, reduce the heat to low and then gently add the fried kababs. Cover and simmer on low heat to cook the kababs through. Every once in a while, open the pot and gently swirl everything together so that the gravy coats the kababs and they get turned over so that they may cook evenly on all sides.
TIP : If the kababs are cooked and you have too much gravy, gently remove the kababs with a slotted spoon and place them in a bowl. Simmer the gravy on its own until it reduces in volume to the consistency you like. Once ready, slip the kababs back in and give them a swirl. Done!
Once the kababs are fully cooked, add the cream and allow to simmer for 3-5 minutes. Adjust salt, add the chopped green chili and garam masala, garnish with coriander and serve!
Re: Aaj kya pakaaya/khaaya
^it sounds something like koftay......do they taste like koftay too?
Re: Aaj kya pakaaya/khaaya
Cooked Chops Masala and Sindhi Biryani 
Re: Aaj kya pakaaya/khaaya
no sisoooo billkul bhi nahi…kabab ka taste tha 
Re: Aaj kya pakaaya/khaaya
oh ok.... to mujhay kab khila rahi ho :D
Re: Aaj kya pakaaya/khaaya
Thanks fariha for the recipe:)
Re: Aaj kya pakaaya/khaaya
App kab arahi hain 
Most welcome 
Re: Aaj kya pakaaya/khaaya
I am not a good cook, so I try simple things. I made an omelet this morning by mixing and slightly sauteing , tomatoes, onions, mushrooms, spinach over a bed of beaten eggs. of course, it did not come out as a perfect as this picture, but i try!
http://static.tastykitchen.com/recipes/files/2010/08/vegetarian-omelet.jpg
Haroon Ahmad
DET - U.S. Central Command
www.facebook.com/centcomurdu
Re: Aaj kya pakaaya/khaaya
Sisoooo recipe plzzzzz :ASA:
Re: Aaj kya pakaaya/khaaya
Fariha it's from fauzia kitchen
Re: Aaj kya pakaaya/khaaya
Chana recipe please?
Re: Aaj kya pakaaya/khaaya
These chops looks yumm
Re: Aaj kya pakaaya/khaaya
Cooked Bheegaray bangain , followed Khatti’s recipe. 
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Re: Aaj kya pakaaya/khaaya
Wo kahan milein gi 
Re: Aaj kya pakaaya/khaaya
Re: Aaj kya pakaaya/khaaya
ohh tu wo app hain itney mazey ka…
thank you..
Re: Aaj kya pakaaya/khaaya
those were, indeed
Re: Aaj kya pakaaya/khaaya
Hi queen, do you have a recipe for the chops? Were these lamb or goat? I like the lots of masala that you have going on there. thanks!