Chapli Kabab recipe

Chapli Kabab recipe:
Here is how to cook chapli kabab, a very simple Pakistani recipe

Chapli Kabab

Ingredients:

Beef or lamb mince 1/2 kg
Gram or Corn flour 4 tbsp
Coriander seeds 2 tbsp (crushed)
Pomegranate seeds (anardana) 2 tbsp
Red pepper 3 tsp (crushed)
Fresh ginger paste 1 tbsp
2 eggs omelette
Salt to taste
Black pepper crushed 2 tsp
Tomatoes 6 (medium sized, chopped)
Onion 2 (finely chopped)
Green chilies 5 (hand chopped)
Egg 2
Oil for frying

Method:

• Beat two eggs, add little salt and red pepper and make omelette in a pan.
• In a mixing bowl add all the above ingredients (excepts oil which is for frying).
• Also add the omelette and mix so that omelette in broken into small pieces and mixed with all the ingredients.
• Let the mixture set in a refrigerator for 2 - 3 hours.
• Make flat medium sized patties out of it.
• Fry the patties and enjoy!
• Serve with green chatni and naan.

Lahori Murgh Cholay recipe

Famous Lahori Murgh Cholay recipe
Murgh chanay is a very famous Lahori dish, you can try it using the below recipe:

Ingredients:

Murgh Cholay

• Chicken pieces 12 (medium pieces of one chicken)
• Chickpeas  1 cup (soaked over night in water)
• Oil 1 cup
• Finely chopped onions 2 (medium)
• Chopped tomatoes 3 (medium sized)
• Ground white cumin 1 tsp
• Turmeric powder 1 tsp.
• All spice powder (garam masala) 1 tsp
• Ginger garlic paste 1tbsp
• Red chili powder 1 tbsp
• Finely chopped ginger 1 tbsp (for garnishing)
• Soda bi carbonate 1/4 tsp
• Chopped fresh coriander for garnishing
• Salt to taste

Method:

• Heat oil in a large pan and fry the onions till golden brown.
• Now add chicken and cook till it dries.
• Add salt, ginger garlic paste, turmeric powder, red chili powder, all spice powder and stir
• Keep it on a low flame.
• Now drain the water from the soaked chickpeas.
• Add around three glasses of water and boil chickpeas in a saucepan.
• Add bicarbonate soda and cook until the chickpeas are tender.
• Add the chickpeas and chopped tomatoes to the pan where chicken is cooking.
• Add around two cups of water and keep cooking until the mixture begins to boil.
• Lastly add chopped ginger, fresh coriander and white cumin to the pan.
• Cover and simmer for five to seven minutes or until the oil separates and come on top.
• Serve with hot naans or bread.

Pakistani sweet Gulab Jamun recipe

Pakistani Gulab Jaman home recipe:

Gulab Jamun is a solid milk based dessert, very popular in south Asian countries. I really love it and often make it at home. Here is how you can also make Gulab Jamun at home:

Ingredients:

• Egg ½

  

  Gulab Jamun

• Khoya 250 - 300 grams
• Sugar 2 cups
• Milk powder 1/2 cup
• Green cardamoms 8
• Water as required to make sugar syrup
• Kewra essence three, four drops
• Clarified (unsalted) butter as required
• Plain flour (maida) 1 tbsp
• Semolina (suji) 1 tbsp
• Baking powder 1/4 tsp
• Oil for frying (you can use pure ghee as well)

Method:

• Add sugar in a pan with enough water and heat it to form the syrup.
• When it starts to thicken add green cardamoms and remove from heat after five minutes.
• Beat the egg and add khoya, semolina, plain flour and milk powder into it.
• Mix together using your hands.
• Add baking powder and clarified butter and knead the mixture, keep aside for 10 minutes.
• Make small balls from that mixture (depend on what size you want for your Gulab Jamans)
• Add oil in a pan for deep frying and keep it on medium flame
• Add the balls in the pan and fry till golden color.
• Now dip the balls in the sugar syrup, you can garnish it with blanched pistachios and serve hot.