Haleem Recipe

Ingredients

2 kg. beef (boneless)
1½ tbs. salt
2 tsp chili (Lal Mirch) powder
1 tsp turmeric (Haldi) powder
1 bay leaves (Tezpatta)
½ kg. Dal Chana
300 grm. whole wheat
100 grm. barley (jaw)
1 cup oil
1 tsp. garam masala
1 large onion
3 to 4 Lemon (sliced) or juice
10-12 green chilies
1 cup chopped coriander (Dhaniya) leaves
¼ cup sliced ginger (Adrak)-Julian

Instructions

Soak all three grains overnight.
Fry the meat in oil. Add 1 tsp. salt, ½ tsp. Turmeric (Haldi) powder, 1 tsp. chili powder, bay leaf and 6-8 glasses of water. Cover and leave on low flame to tenderize until the meat is extremely soft.
Meanwhile, put the grains and dal in a pot with 1 tsp. salt, 1 tsp chili powder and ½ tsp Turmeric (Haldi). Add water and cook on low flame till very soft.
When meat and the grains are soft, mix them together, leave on a very low flame and keep mashing and mixing rigorously. It is ready when starts to boil and becomes bubbly.
Fry onion in oil (for Baghar) and for garnishing. Add the oil to the mixture and keep aside the fried onion for garnishing.
Remove from heat and serve with garam masala, fresh Coriander (Dhaniya) leaves, green chilies, fried onion and lemon.
TIP: whenever frying onion for "Baghar" or as accompaniment with Haleem, fry on very low heat for a good flavor. You can hurry it up and fry it on a high heat but you'll just get a burnt sort of flavor.

Serving: 8 to 10 persons

chappal kebab recipe

Ingredients

200 gms beef fine mince
100 gms chickpea flour
100 gms pomegranate seeds
1 tbsp curry powder
Half tsp chili powder
2 tomatoes, diced
4 spring onion, chopped
1 sprig coriander
1 cup water
Salt, to taste
Oil, for deep frying
2 eggs

Preparation:

Mix chickpea, flour, tomato, onion, coriander, spices, pomegranate seeds with the ground meat.
Add some water to make the mixture smooth.
Beat eggs & add to the meat mixture.
Add salt to taste.
Shape into patties of the size of an egg.
Fry on low heat until golden brown.
Serve with tandoori roti.

Chicken Kebab Recipe

Ingredients:

2 bread slices (soaked in water)
1/2 kg chicken mince
1 1/2 tsp salt
1 tbsp red chilli powder
1 tsp black pepper
2 tbsp Soya sauce
1 small onion (chopped)
1 tsp white zeera
1 1/2 tsp chaat masala
1 egg
1 1/2 tbsp green chutney
Oil for frying

Method:

* Mix all the above ingredients properly and make kebabs.
* Shallow fry and serve with chilli garlic sauce.
* To prepare green chutney, grind a bunch of coriander leaves, five green chillies, one clove of garlic and a little salt.

Shami Kabab

Ingredients:

Boneless beef cut into small pieces 1/2 kilo
Salt according to taste
Presoaked dal channa 1 cup
Whole dried red chilies 8-10
Whole black pepper 10
Cloves 6
Bari illaichi 1
Zeera 1/2tsp
Cinnamon 1 stick
Green chilies 2-3
Fresh dhuniya leaves 1/2 a bunch
Egg 1
Onion coarsely chopped 1 medium sized
Ginger paste 1 tsp

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.

Kabab Recipe

Ingredients

4 first-course servings
1 can (15 ounces) black beans, rinsed, drained,
divided
1 can (14 ounces) reduced-sodium vegetable broth,
divided
1 garlic bulb, cloves peeled, thinly sliced or
chopped
2 small Serrano chilies, seeded, minced
1 pound plum tomatoes, coarsely chopped
Salt and pepper, to taste
Chili Croutons (recipe follows)
1⁄4 cup each: chopped parsley, reduced-fat sour cream

Method

Process 3⁄4 cup beans and 3⁄4 cup broth in food processor or blender until smooth. Combine puréed and whole black beans with remaining broth, garlic, chilies, and tomatoes in slow cooker; cover and cook on low 6 to 8 hours. Season to taste with salt and pepper. Top each bowl of chowder with Chili Croutons, parsley, and a dollop of sour cream.