Kebab

Postingan perdana setelah sekian lama hiatus. Kebab atau kabab adalah salah satu makanan Dari Pakistan. Kali ini mencoba membuat kabab Dari daging ayam, dan hasil nya tidak kalah enak dgn kabab yg terbuat Dari daging sapi. Resep nya saya copy dari blog lama saya.

Chicken Kabab/Kebab Recipe:

Ingredients:

500 gr minced beef/ chicken
2 onions, finely grated
4 garlic cloves, crushed
2 tsp dried chilli flakes
1 small bunch of flatleaf parsley, chopped
1 small bunch of coriander leaves, chopped
2 - 3 tblsp kabab masala
1 teaspoon freshly ground black pepper
1teaspoon ground cumin
1 teaspoon ground coriander
1 egg yolk
Cooking oil
salt 

Directions:
Put all kebab ingredients into a large bowl and mix thoroughly.
With clean, wet hands, roll mixture into balls (approx. size of a golf ball) and then shape into a sausage shape.
Mean while, hot the cooking oil in frying pan, Cook for five to ten minutes, turning occasionally, until browned all over and cooked through. serve with fresh mint salad.

Nihari

Nihari (Urdu: نہاری) is an extremely popular national dish in Pakistan, and is also eaten among Muslims in India. The word Nihar (Urdu: نہار) means morning in Urdu and this dish was usually eaten in the early morning. Nihari is a curry made from beef shank (rarely lamb) and spices. Simply delicious!

Source from Wiki

Meat Ball Karahi

Ingredients:

for meatball:

500gr minced beef
1 onion, medium size,
2 tblsp yogurt
2 eggs
bread crumbs.
1 tblsp Karahi masala

other ingredients:

1 medium size onion
3 medium size Tomatoes
3-4 Whole Green Chillies
2 tsp. of Ginger Paste
2 tsp. of Garlic Paste
1/2 tsp. of Red Chilli Powder
2 tblsp of Karahi Masala
Salt (to taste)
1 tsp. of Black Pepper (freshly crushed)
2 tbsp. of Oil

Directions:
for meatball:
Mix all ingredients, Shape the mixture into small-medium sized meatballs. then fry until it cook.

Heat oil in a pan, add onion, garlic, ginger paste, then add karahi masala, black pepper, chilli powder and tomato and then add salt and meat ball. cook for another 5minutes, then add green chilli. cook for another 1min and ready to serve.

Beef Kofta

Ingredients:
900g/2lb minced beef
2 onions, finely grated
4 garlic cloves, crushed
2 tsp dried chilli flakes
1 small bunch of flatleaf parsley, chopped
1 teaspoon freshly ground black pepper
1teaspoon ground cumin
1 teaspoon ground coriander
1 egg yolk
oil for brushing
salt & beef stock


Directions:
Put all kebab ingredients into a large bowl and mix thoroughly.
With clean, wet hands, roll mixture into balls (approx. size of a golf ball) and then shape into a sausage
Slide skewers through the centre, lengthways of each kebab
Brush the kofta generously with oil and lightly oil the bars of the barbecue or griddle. Cook for five minutes, turning occasionally, until browned all over and cooked through. serve with fresh mint salad.

minced beef with green pepper curry

Ingredients:
500 grams of Minced Lamb or Minced Ground Beef (Keema)
1 Onion (finely chopped)
1 Green Pepper (cut into thin strips)
2 Green Chillies (finely chopped)
1 tsp. of Ginger Root (freshly grated)
2 cloves of Garlic (finely chopped)
1 tin of Tomatoes
1 tsp. of Turmeric Powder
1 ½ tsp. of Ground Cumin
4 tbsp. of curry paste
500 ml of Beef Stock
2 tbsp. of Cooking Oil

Directions:
In a frying pan, heat some oil. Add onion and fry until they are well soft.

Add in minced lamb or minced beef and fry gently for at least 10 minutes or until brown.

Add in the garlic, chilli and green pepper, and fry for a further 5 minutes. Stir in the ginger, tumeric and cumin and continue frying for another 2 minutes.

Add the curry paste and fry for yet another 2 minutes. Mix in the tinned tomatoes and add the beef stock. Bring to the boil and then simmer without the lid for at least 20 minutes.


Tip: To increase the hot taste, add extra chillies.

-Lamb Nihari-

Ingredients:
1 kilogram of Beef/lamb (with bones)
3 medium Onions (thinly sliced)
2 tbsp. of All-Purpose Flour (Maida)
1 small piece of Dry Ginger (Sounth)
2 Small White Cardamoms (Choti Safaid Ilaichi)
2 Bay Leaves (Tezz Pattay)
1 Cinnamon Stick (Dal Cheeni)
2 tsp. of Garam Masala Powder
2 tbsp. of Aniseeds/Fennel Seeds (Sounf) (grounded)
1 tsp. Red Chilli Powder (Pisi Lal Mirch) (or to taste)
2 pinches of Nutmeg
½ tsp. Turmeric Powder (Pisi Haldi)
Salt (to taste)
1 small piece of Black Salt (Kaala Namak)
1 tbsp. Garlic Paste (Pisa Lehsan)
1 tbsp. Ginger Paste (Pisi Adrak)
½ cup Plain Yogurt
½ cup Clarified Butter (Ghee) or Cooking Oil


Directions:
In a pot, heat the clarified butter or cooking oil. Once the oil gets hot add in the 3 sliced onions. Turn the stove down to medium. Fry the onions to golden brown. Remove from oil and put the onions on a paper towel to absorb any excess oil. Crush the onions.

Add the meat and garam masala powder (whole spices), plain yogurt , ginger paste, garlic paste, salt, red chilli powder, bay leaves, cinnamon and turmeric powder, continuously fry by stirring until the oil separates.

Add in the nutmeg, cardamoms, aniseeds and black salt. Stir, add in enough water to cover meat and cook on low heat covered for 2 to 3 hrs.

Once the meat is cooked and tender, add in the flour and cook on low heat for about another 10 minutes.

Garnish with coriander leaves, fried onions, green chillies and ginger strips.

StEaK Anyone?!

There are so many various steak recipes on web. yet i used seasoning steak instead. so easy n quick to prepare:D

Chicken Jalfrezi

Ingredients:
1 ½ pounds Chicken Thighs (boneless & skinless) (cut in half)
1 Onion (grated)
1 (14.5 ounce) can of Tomatoes (peeled & diced)
2 cloves of Garlic (Lehsan) (chopped)
2 tbsp. Fresh Ginger Root (Adrak) (grated)
½ cup Fresh Cilantro/Coriander Leaves (Hara Dhania) (chopped)
3 tsp. Turmeric Powder (Pisi Haldi)
1 tsp. Red Chilli Powder (Pisi Lal Mirch)
3 tsp. Ground Cumin (Pisa Zeera)
3 tsp. Ground Coriander (Pisa Dhania)
Salt (to taste)
2 tbsp. Clarified Butter (Ghee)
2 tbsp. Vegetable Oil

Directions:

1) Heat the oil in a large deep skillet over medium-high heat. Add onions and garlic, and cook for about 2 minutes. Add the chicken, and season with turmeric, chili powder and salt. Fry gently, scraping the bottom of the pan frequently and turning the chicken.

2) Pour in the tomatoes with their juice, cover the pan, and simmer over medium heat for 20 minutes. Uncover, and simmer for another 10 minutes to let the excess liquid evaporate.

3) Add the ghee, cumin, ground coriander, ginger and cilantro, and simmer for another 5 to 7 minutes. Serve the chicken pieces with sauce spooned over the top.

Murgh Cholay

This was our dinner menu last night. Murgh Cholay, Spicy chicken and chickpea curry. A favourite dish from Punjab. Its Easy to Cook, Hard to Resist;))

Ingredients:
1/2 kilo of Chicken
2 cups of Chick Peas/Garbanzo Beans (Chana) (boiled) (or ready cooked)
1 medium Onion (chopped)
2 medium Tomatoes (chopped)
2 Green Chillies
1 bunch of Fresh Coriander Leaves (Hara Dhania) (chopped)
Salt (to taste)
1 tsp. of Red Chilli Powder
1/4 tsp. of Turmeric Powder (Haldi)
1/4 tsp. of Garam Masala
1 tsp. of Ginger Paste (Pisi Adrak)
1 tsp. of Garlic Paste (Pisa Lasan)
3 tbsp. of Cooking Oil

Directions:
1) In a pot fry half of the total onion amount in oil until golden brown. Add garlic, ginger, salt, red chili powder and haldi. Fry for a minute or so. Then add chicken and chopped tomatoes. Add a little amount of water. And cover on medium heat and let cook.

2) When the meat is tender add the chick peas. Cook for 3-4 more minutes. Mash the chick peas slightly to create a gravy. Add garam masala , green chillies, coriander leaves on top. Fry the remainder of the onions in a little oil until crispy and brown and add the onions and oil to the chicken and chick peas.

Karahi ( fry meat)

Karahi is a traditional dish of Pakistan,and i think its started from peshawar, as Peshawari karahi is famous all over the world ,but now there are differant style of making karahi,The traditinal ways of making Karahi is to cook meat or chicken in karahi(pot).everyone makes karahi in their own style,i also make karahi in different ways and it truns very well, for Peshawari karahi they dont use onions and ginger n garlic ,they cook it in fats and tomatoes and use green chillies,red chillies and salt,and in karachi style they cook with onions ,so different people make it in their style, so here is my karahi style:

Ingredients:
1/2 kilo of beef
3 medium size Tomatoes
3-4 Whole Green Chillies
2 tsp. of Ginger Paste
2 tsp. of Garlic Paste
1/2 tsp. of Red Chilli Powder
Salt (to taste)
1 tsp. of Black Pepper (freshly crushed)
2 tbsp. of Oil


Directions:
1) Put the meat in a pot or karahi (preferrably a karahi.) Add the Garlic and Ginger paste. And fry on medium heat until any water dries up.

2) Then add 3 glasses of water to meat. Mix and cover and let cook on medium heat. Until meat is tenderized.

3) Once the meat is tender and looks cooked, add the following ingredients: Oil, Salt, Black Peppers, and Red Chilli Powder. If there is still some water remaining in the pot, increase stove heat and constantly stir and let the water dry. Then add green chillies & tomato.

4) Lower heat and cover pot and let cook on low heat for 5-10 minutes.

5) Once tomatoes are softened, Keep stirring until water dries up.