Best Delhi Nihari recipe (old dilli Nihari recipe)

Authentic Beef Nihari recipe:
Nihari is a popular Mughal food from eighteenth century. Word Nihari came from Arabic word Nahar which means morning, it is also pronounced as Nahari. Traditionally Nihari was cooked slowly over night and eaten as


Beef Nihari

breakfast in early chilly mornings (as the name suggests, its a morning food) but you can enjoy it in lunch or dinner. This is a spicy stew with wonderful flavors and aromas of different spices. Nihari is considered as most popular dish in Pakistan along with Biryani. Here is how to cook nihari at home (this is old Delhi or Dilli Nihari recipe):

Ingredients:

beef 1 kg with marrow bones (Nalli)
salt 1 tsp
red chili 1 tsp
turmeric powder 1/2 tsp
crushed corriander 2 tsp
cooking oil 1 serving spoon
ginger paste 1 tbsp.
garlic paste 1 tbsp.
crushed/ground fennel 2 tbsp.
dried ginger (sonth) 1 tbsp.
flour 1/4 cup
cumin 2 tbsp.
black cumin 2 tsp.

Method:
 To cook beef nihari or nehari follow the below instructions:

• Heat oil in a pot
• Add meat and fry it a little.
• Add salt, chili powder, turmeric, coriander powder and ginger paste.
• Mix it well and add some water, mix plain flour in half cup of water and add this to meat.
• Mix all the remaining spices and then add them to meat .
• Add 5 - 6 cups of water and cover the pot, leave it on low flame.
• Cook it for 5 - 6 hours.
• To Garnish fry onion slices in a little oil until it become golden then add it to nehari.
• Also garnish it with fresh ginger and green chilies.
• Serve with Naans or sheermal.

Mango Lassi recipe

Indian Mango Lassi recipe:

Mango Lassi

Mango lassi, an Indian drink made using Mango and yogurt. It is essentially a smoothie made with mango and yogurt. I always order one when out to eat at an Indian restaurant, it's really quite easy to make.


Recipe:

Ingredients:

1 cup fresh plain yogurt
1/2 cup milk
1 cup mango pulp or chopped mango (peeled and stone removed)
4 teaspoons sugar or to taste
1/2 cup crushed ice or ice cubes
A pinch of ground cardamom (optional)

Method:

1- Put mango, yogurt, milk, sugar, crushed ice (or ice cubes) and cardamom into a blender and blend for 2 minutes
2- Now pour this blended mixture into individual glasses and serve.

Kata Kat (Taka Tak) recipe

Kata Kat recipe:
Kata kat or taka tak is a traditional Pakistani recipe popular all around the world. You can find very

best Kata kat in burns road, Karachi or Lakshmi Chowk, Lahore (notice the name difference in both the places) but taste will be as good as it can be. Below is the recipe you can try at home any time specially on Eid al-Adha (Eid ul-Azha).

Ingredients:

lamb/mutton heart 250 grams
lamb/mutton kidney 250 grams
lamb/mutton liver 250 grams
lamb/mutton brains 2
yogurt 2 cups
fresh coriander leaves
garlic ginger paste 2 tbsp.
green chili 6 – 7
butter ½ cup
Black pepper 1 tsp. (crushed)
dry Fenugreek 1 tsp.
whole coriander 1 tbsp. (roasted and crushed)
cumin seeds 1 tbsp. (roasted and crushed)
crushed red chili 2 tbsp. or to taste
salt to taste

Cooking Method:

1. Wash and cut heart, liver and kidney into small cubes.
2. Boil two cups of water with half teaspoon turmeric (haldi) in a suace pan..
3. Now add lamb brains and boil for 3 to 5 minutes.
4. Heat butter on griddle and add ginger garlic paste, heart, liver, kidney and yogurt in it.
5. Cover and cook for a while..
6. When heart, kidney and liver are tender, then add cumin, red chili, black pepper, crushed whole coriander, salt, turmeric and green chilies and cook well.
7. Now mix in fresh coriander leaves (about 1/2 bunch), fenugreek and brain, cook for 2 to 3 minutes..
8. Dish out and serve hot with naan or bread and raita (yogurt sauce).