Home-made Salami with Cocktail

Ingredients.................

1. Minced Lamb- 100gm
2. Chopped onion-2tbsp (optional)
3. Minced garlic- 1tbsp
4. Roast Gram Flour- 3tbsp
5. Minced ginger- 1/2tsp
6. Oregano- 2pinch
7. Salt to taste
8. Red chili pwd- 1sp
9. Crushed pepper- 2 pinch
10. Curry pwd- 2tsp
11. Oil- 6 tsp

Method........................

• Take a big bowl add all ingredients like minced lamb, garlic, ginger, red chili pwd, salt, pepper, roast gram flour, oregano, curry pwd, chopped onion, mix them well, now make sausage shape, cover from the cling flim and keep in fridge for 1/2 hour.

• Heat the wok now drop the sausage and cook for 10 min, take out and transfer to another bowl, leave for cool, 1/2 hour, now remove the cling flim.

• Now cut the pieces and fry. However, it's your choice to fry it or not.

Home-made Salami with Cocktail is ready to serve.

Egg Butter Masala

Ingredients.......................

1. Boiled and peeled egg-4
2. Butter- 1 big tbsp
3. Chopped onion- 1
4. Chopped tomato- 1
5. Green chili- 4
6. Red chili pwd- 1tbsp
7. Coriander pwd- 1tbsp
8. Curry pwd- 1tbsp
9. Green cardamom-2
10. Black cardamom-1
11. Cumin seeds- 1tsp
12. Salt to tste
13. Grated coconut/coconut pwd- 3tsp
14. Turmeric pwd- 1/2tsp
15. Chopped ginger- 1tbsp
16. Chopped garlic- 1/2tsp

Method.........................

• Heat the wok, pour butter, after 4 second, add cumin seeds, green- black cardamom fry for 1/2 min, now add chopped onion, garlic, green chili and ginger mix them and fry till golden brown.

• Now add chopped tomato , salt and spices like- coriander, turmeric pwd mix them, and fry for 1/2 min.

• Now add boiled egg  and grated coconut fry again 1/2min then add water according to you, cover the lid and cook 2 min or 2 whistle.

• Egg Butter Masala is ready to eat.

Beetroot SeeKh Kebabs (Chukundar ke kebabs)

Ingredients.........................

1. Grated Beetroot/ Chukundar- 1cup
2. Boiled potato-2 medium
3. Roasted gram flour- 6tbsp
4. Green chopped chili- 2
5. Grated ginger- 2tbsp
6. Corriander pwd- 1/2tbsp
7. Red chili pwd-1tsp
8. Salt to taste
9. Kebab Masala-2tbsp
10. Oil- 10tbsp

Method.............................

• Put all ingredients into a large mixing bowl, use your hand or a wooden paddle to mix the ingredients thoroughly till they are well blended, keep a side.

• Now divide the mix into equal portion. take each portion and form it into a long sausages- like kebabs while pressing on to a skewer, do this till the mix has firmly adhered to the skewer,Put some oil on your palm to prevent mixer from sticking to them.

• Heat the flat pan , place the skewer and pour some drop of oil, cook from all sides , off the heat- transfer to the another bowl.

• Beetroot SeeKh Kebabs is ready to serve.

Pake Gosht ki Biryaani (Biryaani)

Ingredients.............................

1. Lamb diced- 600gm
2. Curd- 1/2cup
3. Red chili pwd- 1tbsp
4. Turmeric pwd- 1tbsp
5. Cumin pwd- 2tbsp
6. Coriander pwd- 2tbsp
7. Salt to taste
8. Fenugreek dried leaves- 3tbsp
9. Black pepper- 20-25
10. Cinemmon- 2inch
11. Green cardamom- 4-5
12. Black cardamom-2-4
13. Cumin seeds- 2tbsp
14. Cloves-10-12
15. Mace- 2inch
16. Bay leaves-2
17. Garlic chopped- 2tbsp
18. Grated ginger- 1tbsp
19. Sliced onion- 1/2 cup for sprinkle
20. Sliced onion- 1cup
21. Green chilli- 3-4
22. Chopped coriander- 4tbsp
23. Desi ghee/Clarified butter- 4tbsp
24. Semi Cooked rice- 4cup
25. Mustard oil- 10tbsp
26. Food colour orange- 1pinch mix in water

Method...........................

• Take a mixer grind the dry spices like- cinemmom+green, black cardomom+fenugreek leaves+cloves+mace+ bay leaves+cumin seeds+black pepper_coriander pwd+turmeric pwd+cumin pwd+red chili pwd keep aside.

• Now cook the rice, it should be semi cooked. Now heat the wok pour mustard oil after 1/2 min add Slied onion and fry till golden brown , now take off the sliced onion and keep aside.

• Now add cloves, black cardomom- 2, Cinemom- 1/2inch, bay leaves-1cook about 2 second, now add sliced onion, grated ginger, garlic and cook till tranparent, then after add green chili and corriander fresh, fry for 2sec. now add lamb and g rinded spices- 3tsp not more, if you want you can add more red chili pwd, salt and mix it well.

• Now add curd, mix again add 1/4 cup water and cover from the lid and cook 10min. or 5 whistle, off the heat and leave for cool, open the lid and fry for 10 min high heat or till dry.

• Now sprinkle semi cooked rice , some drop of food colour, flack golden brown onion desi ghee/ clarified butter and cover the lid again very low heat and cook for 10 min.off the heat and leave for 15 min.

• Pake Gosht ki Biryaani (Biryaani) is ready to serve.