Banoffee Pie
Ingredients for Base
Digestive Biscuit 1 packet
Butter (melted) 4 ounces
Ingredients for Filling
...Butter 6 ounces
Castor Sugar 6 ounces
Condensed Milk 1 tin
Banana 3
Fresh Cream as required
Chocolate Sauce for garnish
Method for Base
In a bowl, mix together 1 packet crushed digestive biscuit and 4 ounces melted butter. Now put this mixture in a pie plate and make Base. Chill till firm.
Method for Filling
In a pan, heat 6 ounces butter, add 6 ounces caster sugar and cook till sugar melts. Now add 1 tin condensed milk and cook till it starts boiling. Pour this mixture on prepared base. Freeze for 30 minutes till firm. Now cut 3 bananas in diagonal slices. Garnish banoffee pie with banana slices. Now beat fresh cream and pour in star nozzle piping bad. Garnish pie with cream, decorate with rectangular chocolate pieces. Spread some chocolate sauce and serve.
Saturday 15 December 2012
Biscuit Trifle by shireen
Biscuit Trifle
Round Marie bisects 1bigger packet
National strawberry jelly 1 packet
National Banana jelly 1 packet
Tetra pack cream for topping 1 packet
...Pine apple 1 tin
Flaked almonds 3 tbsp
Ingredients for vanilla cream
Egg yolks 2
Milk 4 cups
Cream ½ cup
Vanilla essence ½ tsp
Sugar 8 tbsp
Corn flour 3 tbsp heaped
Method
Make vanilla cream by heating 4 cups milk. In a bowl whisk 2 egg yolks, 8 tbsp sugar, 3 tbsp corn flour, and ½ cup cold milk, remove milk from fire and add the yolk mixture, stirring continuously, put it back on flame and cook stirring till thick, remove and cool completely, add ½ tsp vanilla essence and ½ cup cream. Dissolve strawberry jelly in 1 cup of water set till firm; dissolve banana jelly in 1 cup of water set till firm.
To assemble
In a rectangular dish arrange a layer of biscuit ( not crushwd layer biscuits )then pineapple, strawberry and banana jelly cut into cubes, vanilla cream, repeat layer, decorate top with fresh cream, toasted flaked almonds, jelly cubes, serve chilled.
Round Marie bisects 1bigger packet
National strawberry jelly 1 packet
National Banana jelly 1 packet
Tetra pack cream for topping 1 packet
...Pine apple 1 tin
Flaked almonds 3 tbsp
Ingredients for vanilla cream
Egg yolks 2
Milk 4 cups
Cream ½ cup
Vanilla essence ½ tsp
Sugar 8 tbsp
Corn flour 3 tbsp heaped
Method
Make vanilla cream by heating 4 cups milk. In a bowl whisk 2 egg yolks, 8 tbsp sugar, 3 tbsp corn flour, and ½ cup cold milk, remove milk from fire and add the yolk mixture, stirring continuously, put it back on flame and cook stirring till thick, remove and cool completely, add ½ tsp vanilla essence and ½ cup cream. Dissolve strawberry jelly in 1 cup of water set till firm; dissolve banana jelly in 1 cup of water set till firm.
To assemble
In a rectangular dish arrange a layer of biscuit ( not crushwd layer biscuits )then pineapple, strawberry and banana jelly cut into cubes, vanilla cream, repeat layer, decorate top with fresh cream, toasted flaked almonds, jelly cubes, serve chilled.
New Orleans jazz pizza by shireen
New Orleans jazz pizza
Ingredients for dough
Egg 1
Flour 2 cups heaped
Wheat flour ½ cup
...Oil ¼ cup
Instant yeast 1 ½ tbsp
Sugar 1 tsp heaped
Salt ¾ tsp
Luke warm water to knead
Ingredients for filling
Capsicum 1 thinly sliced
Chicken breasts 2 thinly sliced
Orange color pinch
Grated cheddar cheese 1 cup
Grated mozzarella cheese 1 cup
Oregano leaves 1 tsp
Oil 1 tbsp
Ginger garlic paste ½ tsp
Crushed red pepper ½ tsp
Salt ½ tsp
All spice powder ½ tsp
Crushed cumin ½ tsp
Crushed red pepper ½ tsp
Lemon 2 tbsp
Pizza sauce 5 tbsp
Onion sliced 3 to 4 tbsp
Method for pizza dough
In a bowl combine 2 cup flour, ½ cup wheat flour, 1 ½ cup instant yeast, 1 tsp sugar, ¾ tsp salt, 1 egg, ¼ cup oil mix all well and knead to soft dough with Luke warm water as required. Bang dough and leave to rise for 1 hour in a greased bowl. Greased 12 inches pizza plate with 2 tbsp oil, roll the raison pizza dough to ¼ inch thick and spread in a greased pizza plate, brush with 5 tbsp pizza sauce, sprinkle 2 tbsp cheddar cheese, cover with filling and cheese, leave it covered for 30 minutes to rise, bake in a pre heated oven for 30 minutes till done on 200 degree c.
Method for filling
Cut 2 chicken breast into thin slices, marinate with ½ tsp ginger garlic paste, ½ tsp salt, ½ tsp crushed red pepper, ½ tsp all spice, ½ tsp crushed cumin, 2 tbsp lemon juice, pinch of orange color, pan fry in 1 tbsp oil for 10 minutes till chicken done.
Ingredients for dough
Egg 1
Flour 2 cups heaped
Wheat flour ½ cup
...Oil ¼ cup
Instant yeast 1 ½ tbsp
Sugar 1 tsp heaped
Salt ¾ tsp
Luke warm water to knead
Ingredients for filling
Capsicum 1 thinly sliced
Chicken breasts 2 thinly sliced
Orange color pinch
Grated cheddar cheese 1 cup
Grated mozzarella cheese 1 cup
Oregano leaves 1 tsp
Oil 1 tbsp
Ginger garlic paste ½ tsp
Crushed red pepper ½ tsp
Salt ½ tsp
All spice powder ½ tsp
Crushed cumin ½ tsp
Crushed red pepper ½ tsp
Lemon 2 tbsp
Pizza sauce 5 tbsp
Onion sliced 3 to 4 tbsp
Method for pizza dough
In a bowl combine 2 cup flour, ½ cup wheat flour, 1 ½ cup instant yeast, 1 tsp sugar, ¾ tsp salt, 1 egg, ¼ cup oil mix all well and knead to soft dough with Luke warm water as required. Bang dough and leave to rise for 1 hour in a greased bowl. Greased 12 inches pizza plate with 2 tbsp oil, roll the raison pizza dough to ¼ inch thick and spread in a greased pizza plate, brush with 5 tbsp pizza sauce, sprinkle 2 tbsp cheddar cheese, cover with filling and cheese, leave it covered for 30 minutes to rise, bake in a pre heated oven for 30 minutes till done on 200 degree c.
Method for filling
Cut 2 chicken breast into thin slices, marinate with ½ tsp ginger garlic paste, ½ tsp salt, ½ tsp crushed red pepper, ½ tsp all spice, ½ tsp crushed cumin, 2 tbsp lemon juice, pinch of orange color, pan fry in 1 tbsp oil for 10 minutes till chicken done.
Lemon Sour Cream Delight by shireen
Lemon Sour Cream Delight
Ingredients
Condensed milk 1 tin
Pineapple chunks 1 cup
Fruit cock tail 1 cup
...National lemon or pineapple jelly 1 packet
Yogurt 8 ounces
Fresh cream 8 ounces
Colored vermicelli boiled ½ cup
Method
In a medium bowl beat 8 ounces yogurt, 1 tin condensed milk and 8 ounces fresh cream well, mix in 1 packet pineapple jelly with 1 cup pineapple chunks, 1 cup fruit cock tail, ½ cup colored boiled vermicelli, mix all well and serve chilled.
Ingredients
Condensed milk 1 tin
Pineapple chunks 1 cup
Fruit cock tail 1 cup
...National lemon or pineapple jelly 1 packet
Yogurt 8 ounces
Fresh cream 8 ounces
Colored vermicelli boiled ½ cup
Method
In a medium bowl beat 8 ounces yogurt, 1 tin condensed milk and 8 ounces fresh cream well, mix in 1 packet pineapple jelly with 1 cup pineapple chunks, 1 cup fruit cock tail, ½ cup colored boiled vermicelli, mix all well and serve chilled.
Mocha Almond Cake by shireen
Mocha Almond Cake
Ingredients
Butter 4 ounces
Eggs 2 separated
Caster sugar 1 cup
...Flour 1 cup sieved
Almonds ground ½ cup
Sour cream ½ cup
Warm water ¼ cup
Baking powder 1 tsp heaped
Vanilla essence 1 tsp
Coffee 1 tsp
Flaked almonds roasted for decoration 2 tbsp
Cocoa powder 2 tbsp
Ingredients for icing
Icing sugar 1 ½ cup
Coco powder 1 tbsp
Butter 2 ½ ounce
Coffee 1 tsp
Boiling water 1 to 2 tbsp as required
Method
greased an 8 inch ring pan well, dissolve 1 tsp coffee in water and blend with 1 tbsp sifted coco powder. Beat 4 ounces butter, 1 cup caster sugar and 1 tsp vanilla essence till light and fluffy add in 1 egg yolk at a time and beat. Also add in ½ cup sour cream and ½ cup ground almonds. Sift together 1 cup flour and 1 tsp baking powder and add to the butter and sugar mixture also mix in the coffee and coco mixture beat egg white stiff fold into mixture, spread into prepared pan, bake on 180 degree for 40 minutes, remove, cool completely, spread with icing and sprinkle with 2 tbsp toasted almonds.
Method for icing
In a bowl mix 1 ½ cup icing sugar, 1 tbsp coco powder, 2 ½ ounces butter. Mix together 1 tsp instant coffee, 2 tbsp cocoa powder in ¼ cups boiling water and add to the butter mixture. Beat till smooth.
for sour cream mix 1tsp lemon juice in half cup cream ur sour cream is ready Quratulain
for roasted almonds boil almonds,remove chilka and slice them into two halves....just toast them on a hot tawa .....until they turn light brown.
Ingredients
Butter 4 ounces
Eggs 2 separated
Caster sugar 1 cup
...Flour 1 cup sieved
Almonds ground ½ cup
Sour cream ½ cup
Warm water ¼ cup
Baking powder 1 tsp heaped
Vanilla essence 1 tsp
Coffee 1 tsp
Flaked almonds roasted for decoration 2 tbsp
Cocoa powder 2 tbsp
Ingredients for icing
Icing sugar 1 ½ cup
Coco powder 1 tbsp
Butter 2 ½ ounce
Coffee 1 tsp
Boiling water 1 to 2 tbsp as required
Method
greased an 8 inch ring pan well, dissolve 1 tsp coffee in water and blend with 1 tbsp sifted coco powder. Beat 4 ounces butter, 1 cup caster sugar and 1 tsp vanilla essence till light and fluffy add in 1 egg yolk at a time and beat. Also add in ½ cup sour cream and ½ cup ground almonds. Sift together 1 cup flour and 1 tsp baking powder and add to the butter and sugar mixture also mix in the coffee and coco mixture beat egg white stiff fold into mixture, spread into prepared pan, bake on 180 degree for 40 minutes, remove, cool completely, spread with icing and sprinkle with 2 tbsp toasted almonds.
Method for icing
In a bowl mix 1 ½ cup icing sugar, 1 tbsp coco powder, 2 ½ ounces butter. Mix together 1 tsp instant coffee, 2 tbsp cocoa powder in ¼ cups boiling water and add to the butter mixture. Beat till smooth.
for sour cream mix 1tsp lemon juice in half cup cream ur sour cream is ready Quratulain
for roasted almonds boil almonds,remove chilka and slice them into two halves....just toast them on a hot tawa .....until they turn light brown.
Fruit Pizza by shireen
Fruit Pizza
Ingredients for base
Flour 1 cup heaped
Oats ¼ cups
Butter 4 ounces
...Salt a pinch
Brown sugar 4 tbsp
Walnuts 4 tbsp crushed
Ingredients for filling
Tinned cherries 1 tin
Tinned pineapple 1 tin
Kiwi 2 slice
Cream cheese 4 ounce
Packet cream 8 ounces
Vanilla essence 1 tsp
Ingredients for glaze
Any tinned fruit syrup ½ cup
Orange juice ¼ cup
Lemon juice 1 tbsp
Sugar 2 tbsp
Method for base
In a bowl mix together 1 cup flour, 4 ounces butter, 4 tbsp brown sugar, ¼ cup oats, 4 tbsp walnuts and salt. Put into 12 inches pizza pan, prick with fork, and bake on 190 degrees for 15 minutes till light brown. Cool completely.
Method for filling
In a bowl beat 4 ounce cream cheese, 8 ounce cream and 1 tsp vanilla essence , spread evenly over baked crust arrange all fruits on crust, brush top of fruit with glaze, chill and enjoy.
Method for glaze
In a sauce pan add tinned fruit syrup, ¼ cup orange juice, 1 tbsp lemon juice and any tinned syrup. Cook till thick.
Ingredients for base
Flour 1 cup heaped
Oats ¼ cups
Butter 4 ounces
...Salt a pinch
Brown sugar 4 tbsp
Walnuts 4 tbsp crushed
Ingredients for filling
Tinned cherries 1 tin
Tinned pineapple 1 tin
Kiwi 2 slice
Cream cheese 4 ounce
Packet cream 8 ounces
Vanilla essence 1 tsp
Ingredients for glaze
Any tinned fruit syrup ½ cup
Orange juice ¼ cup
Lemon juice 1 tbsp
Sugar 2 tbsp
Method for base
In a bowl mix together 1 cup flour, 4 ounces butter, 4 tbsp brown sugar, ¼ cup oats, 4 tbsp walnuts and salt. Put into 12 inches pizza pan, prick with fork, and bake on 190 degrees for 15 minutes till light brown. Cool completely.
Method for filling
In a bowl beat 4 ounce cream cheese, 8 ounce cream and 1 tsp vanilla essence , spread evenly over baked crust arrange all fruits on crust, brush top of fruit with glaze, chill and enjoy.
Method for glaze
In a sauce pan add tinned fruit syrup, ¼ cup orange juice, 1 tbsp lemon juice and any tinned syrup. Cook till thick.
Nihari by shireen
Nihari
Ingredients
Beef 1 kg (bong)
Prepared nihari masala 4 tbsp
Onion ½ cup chopped..
Ginger garlic paste 2 tbsp
Salt 1 tbsp
Chili powder 2 ½ tbsp
Flour ½ cup
Water ½ cup
Ghee 1 cup
Coriander powder 1 tbsp
Turmeric powder ¼ tsp
Yogurt ½ cup
Fresh Coriander as required
Fresh Green chilies as required
Fresh Lemon sliced as required
Fresh Ginger sliced as required
Ingredient nihari masala
Cinnamon 2 pieces
Black cardamom 2
Green cardamom 6
Black pepper 12
Fennel seed 3 tbsp
Dried ginger 1 tbsp
Maize 6 pieces
Nut met ½ tsp
Method for nihari masala
Grind 2 pieces cinnamon, 2 Black cardamoms, 6 Green cardamoms, 12 Black pepper, 3 tbsp Fennel seed, 1 tbsp Dried ginger, 6 pieces Maize and ½ tsp Nut met all together finely and use as required.
Method for nihari
Heat 1 cup ghee fry ½ cup chopped onion till light golden; add 2 tbsp ginger garlic paste fry. Add 1 kg beef with 2 ½ tbsp chili powder, 1 tbsp salt, ¼ tsp turmeric, 1 tbsp coriander powder and ½ cup yogurt. Fry well adding little water then add 10 cups water. Cover and cook for 4 hours then add ½ cup flour paste. Stirring all the time also add in 4 tbsp nihari masala. Cover and cook for another 1 hour. Serve with Nan.
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Nihari
Nihari masala
3 Tbsp fennel seed (sonf)
2-3 sticks cinnamon
6 green cardamom..
2 black cardamom
12-15 whole black peppercorns
1 Tbsp dried Ginger
6 pieces mace (Jawatri)
1/2 inch piece of nutmeg (jaifal)
1 Tbsp Shan corriander powder
1-1/2 Tbsp Shan Tez lal Mirch masala
1/4 Tbsp Shan tumeric powder.
Grind all spices together in a coffe/spice grinder. This is your Nihari masala.
Nihari
1 kg beef meat (bong) cut into big pieces, include I bone piece.
2/2 cup ghee
1 onion finely chopped
1 Tbsp salt
1 Tbsp Shan Tez Lal Mirch masala
4 Tbsp Nihari masala (see above)
2 Tbsp Shan Ginger/garlic paste
1/2 cup water
1/2 cup flour
1/2 cup atta
1/2 cup yogurt (beaten)
10 cups additional water
Heat ghee*, add onions and cook till golden brown. Add Ginger/garlic paste, and stir well. Add meat, and stir well. Add salt, chilli powder, nihari masala, and 1/2 cup water. Cook 5 minutes, add yogurt and cook for another 5 minutes. Add 10 cups of water, stir well, put the lid on and cook on medium-low for 1 hour.
In the mean time, made a thin paste with flour, atta and enough water to make it thin. (approx 2 cups)
After the hour, strain flour mix and add slowly add flour mix while stirring at the same time. Use 1/2 the mix and keep the rest of the flour mix on the side incase needed. Continue to cook on a low heat for 3 hours stirring every now and then to ensure it doesn't burn.
* only use ghee don't make with oil.
Once cooked dish out and serve with the following garnish:
Lemon wedges
Chopped green corriander
Chopped green chillies
Fried onion
Fresh Ginger cut in thin julienne.
Serve along side hot naan.
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Hot n Spicy Nahari
Ingredients
Bong ka gosht 1 kg
Nalli 1 optional
Ginger garlic 1 ½ tbsp
Ghee 2 cups
Prepared nihari masala 4 tbsp
Wheat flour 1 cup
Flour ½ cup
Chili powder 3 tbsp
Salt 2 tsp heaped
Water 10-12 cups
Ingredients for nihari masala
Cinnamon sticks ½ cup of 1 inch each
Bari illaichi 25
Choti illaichi 40
Cloves ¼ cup
Mace ¼ cup
Black pepper ½ cup
Fennel seeds½ cup
Grinded katchri ¼ cup
Kaskas ¼ cup
Chili powder ¼ cup
Saunt grinded ¼ cup
Method for nihari masala
Grind altogether finely. Put in an airtight bottle and use accordingly.
Method
Heat 2 cups ghee. Fry 1 ½ tbsp ginger garlic paste; add in 1 kg meat pieces along with 3 tbsp chili powder, 2 tsp salt and 4 tbsp prepared nihari masala. Bhuno well by sprinkle little water. Add in nalli and 10 to 12 cups of hot water. Add to the meat stirring continuously. Cover and again let it cook on very low flame for at least 2-3 hours. Serve with finely sliced ginger, chopped green chilies, lemon, coriander leaves and nan.
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Adla mutton nihari
Ingredients for nihari masala
Fennel seeds 3 tbsp
Dried ginger 1 tbsp
Nutmeg 1
Mace 5 to 6 blades
Black pepper whole 1 tbsp
Green cardamom 15
Cinnamon 4 sticks
Anis star 4
Kachri powder 1 tbsp heaped
Black cardamom 6
Black cumin 1 tsp
White cumin 1 tbsp
Cloves 1 tbsp
Deghi mirchei 4 tbsp
Chili powder 3 tbsp
Salt 1 tbsp
Bay leaf 4
Method
Grind together all above Fennel seeds 3 tbsp, Dried ginger 1 tbsp, Nutmeg 1, Mace 5 to 6 blades, Black pepper whole 1 tbsp, Green cardamom 15, Cinnamon 4 sticks, Anis star 4, Kachri, powder 1 tbsp heaped, Black cardamom 6, Black cumin 1 tsp, White cumin 1 tbsp, Cloves 1 tbsp, Deghi mirchei 4 tbsp, Chili powder 3 tbsp, Salt 1 tbsp,Bay leaf 4 very finely and preserve for nihari masala
.
Ingredients for nihari
Mutton adla 1 kg made into 6 pieces
Ghee 1 cup
Ginger garlic paste 1 tbsp
Prepared nihari masala 4 tbsp
Chili powder 2 tbsp
Salt 1 tbsp
Flour ½ cup heaped
Green chilies chopped
Coriander leaves chopped
Ginger slices
Lemon 2
Method
Heat 1 cup ghee add ginger garlic paste, nihari masala, chili powder, salt, fry well adding little little water, add mutton, fry well, add 8 cups water, cover and cook till mutton half done, then add dissolved flour, strain, keep string until mutton mixture is boiling, cover and cook till mutton tender and ghee comes on top, garnish with lemon, ginger and coriander.
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Ingredients
Beef 1 kg (bong)
Prepared nihari masala 4 tbsp
Onion ½ cup chopped..
Ginger garlic paste 2 tbsp
Salt 1 tbsp
Chili powder 2 ½ tbsp
Flour ½ cup
Water ½ cup
Ghee 1 cup
Coriander powder 1 tbsp
Turmeric powder ¼ tsp
Yogurt ½ cup
Fresh Coriander as required
Fresh Green chilies as required
Fresh Lemon sliced as required
Fresh Ginger sliced as required
Ingredient nihari masala
Cinnamon 2 pieces
Black cardamom 2
Green cardamom 6
Black pepper 12
Fennel seed 3 tbsp
Dried ginger 1 tbsp
Maize 6 pieces
Nut met ½ tsp
Method for nihari masala
Grind 2 pieces cinnamon, 2 Black cardamoms, 6 Green cardamoms, 12 Black pepper, 3 tbsp Fennel seed, 1 tbsp Dried ginger, 6 pieces Maize and ½ tsp Nut met all together finely and use as required.
Method for nihari
Heat 1 cup ghee fry ½ cup chopped onion till light golden; add 2 tbsp ginger garlic paste fry. Add 1 kg beef with 2 ½ tbsp chili powder, 1 tbsp salt, ¼ tsp turmeric, 1 tbsp coriander powder and ½ cup yogurt. Fry well adding little water then add 10 cups water. Cover and cook for 4 hours then add ½ cup flour paste. Stirring all the time also add in 4 tbsp nihari masala. Cover and cook for another 1 hour. Serve with Nan.
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Nihari
Nihari masala
3 Tbsp fennel seed (sonf)
2-3 sticks cinnamon
6 green cardamom..
2 black cardamom
12-15 whole black peppercorns
1 Tbsp dried Ginger
6 pieces mace (Jawatri)
1/2 inch piece of nutmeg (jaifal)
1 Tbsp Shan corriander powder
1-1/2 Tbsp Shan Tez lal Mirch masala
1/4 Tbsp Shan tumeric powder.
Grind all spices together in a coffe/spice grinder. This is your Nihari masala.
Nihari
1 kg beef meat (bong) cut into big pieces, include I bone piece.
2/2 cup ghee
1 onion finely chopped
1 Tbsp salt
1 Tbsp Shan Tez Lal Mirch masala
4 Tbsp Nihari masala (see above)
2 Tbsp Shan Ginger/garlic paste
1/2 cup water
1/2 cup flour
1/2 cup atta
1/2 cup yogurt (beaten)
10 cups additional water
Heat ghee*, add onions and cook till golden brown. Add Ginger/garlic paste, and stir well. Add meat, and stir well. Add salt, chilli powder, nihari masala, and 1/2 cup water. Cook 5 minutes, add yogurt and cook for another 5 minutes. Add 10 cups of water, stir well, put the lid on and cook on medium-low for 1 hour.
In the mean time, made a thin paste with flour, atta and enough water to make it thin. (approx 2 cups)
After the hour, strain flour mix and add slowly add flour mix while stirring at the same time. Use 1/2 the mix and keep the rest of the flour mix on the side incase needed. Continue to cook on a low heat for 3 hours stirring every now and then to ensure it doesn't burn.
* only use ghee don't make with oil.
Once cooked dish out and serve with the following garnish:
Lemon wedges
Chopped green corriander
Chopped green chillies
Fried onion
Fresh Ginger cut in thin julienne.
Serve along side hot naan.
/////////////////////////////////////////////////
Hot n Spicy Nahari
Ingredients
Bong ka gosht 1 kg
Nalli 1 optional
Ginger garlic 1 ½ tbsp
Ghee 2 cups
Prepared nihari masala 4 tbsp
Wheat flour 1 cup
Flour ½ cup
Chili powder 3 tbsp
Salt 2 tsp heaped
Water 10-12 cups
Ingredients for nihari masala
Cinnamon sticks ½ cup of 1 inch each
Bari illaichi 25
Choti illaichi 40
Cloves ¼ cup
Mace ¼ cup
Black pepper ½ cup
Fennel seeds½ cup
Grinded katchri ¼ cup
Kaskas ¼ cup
Chili powder ¼ cup
Saunt grinded ¼ cup
Method for nihari masala
Grind altogether finely. Put in an airtight bottle and use accordingly.
Method
Heat 2 cups ghee. Fry 1 ½ tbsp ginger garlic paste; add in 1 kg meat pieces along with 3 tbsp chili powder, 2 tsp salt and 4 tbsp prepared nihari masala. Bhuno well by sprinkle little water. Add in nalli and 10 to 12 cups of hot water. Add to the meat stirring continuously. Cover and again let it cook on very low flame for at least 2-3 hours. Serve with finely sliced ginger, chopped green chilies, lemon, coriander leaves and nan.
//////////////////////
Adla mutton nihari
Ingredients for nihari masala
Fennel seeds 3 tbsp
Dried ginger 1 tbsp
Nutmeg 1
Mace 5 to 6 blades
Black pepper whole 1 tbsp
Green cardamom 15
Cinnamon 4 sticks
Anis star 4
Kachri powder 1 tbsp heaped
Black cardamom 6
Black cumin 1 tsp
White cumin 1 tbsp
Cloves 1 tbsp
Deghi mirchei 4 tbsp
Chili powder 3 tbsp
Salt 1 tbsp
Bay leaf 4
Method
Grind together all above Fennel seeds 3 tbsp, Dried ginger 1 tbsp, Nutmeg 1, Mace 5 to 6 blades, Black pepper whole 1 tbsp, Green cardamom 15, Cinnamon 4 sticks, Anis star 4, Kachri, powder 1 tbsp heaped, Black cardamom 6, Black cumin 1 tsp, White cumin 1 tbsp, Cloves 1 tbsp, Deghi mirchei 4 tbsp, Chili powder 3 tbsp, Salt 1 tbsp,Bay leaf 4 very finely and preserve for nihari masala
.
Ingredients for nihari
Mutton adla 1 kg made into 6 pieces
Ghee 1 cup
Ginger garlic paste 1 tbsp
Prepared nihari masala 4 tbsp
Chili powder 2 tbsp
Salt 1 tbsp
Flour ½ cup heaped
Green chilies chopped
Coriander leaves chopped
Ginger slices
Lemon 2
Method
Heat 1 cup ghee add ginger garlic paste, nihari masala, chili powder, salt, fry well adding little little water, add mutton, fry well, add 8 cups water, cover and cook till mutton half done, then add dissolved flour, strain, keep string until mutton mixture is boiling, cover and cook till mutton tender and ghee comes on top, garnish with lemon, ginger and coriander.
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