Beef Pcke aka Irach Achaar

Ingredents
Beef cut not bte-szed peces- 1 kg
Gnger chopped- 1/2 cup
Garc chopped- 1/2 cup
Pepper powder- 1 teaspoon
Sat- 1 heaped teaspoon (ad|ust acc to your taste)
Kashmr Ch powder- 1/2 cup + 1 teaspoon (Ad|ust to sut your heat toerance)
Turmerc powder- 1/2 teaspoon + 1/2 teaspoon
Fenugreek powder- 1/4 teaspoon
Mustard seeds- 1 teaspoon
Curry eaves- 2 sprgs
Vnegar- 1 cup
Water- 1/2 cup or more
O- as requred (I used rened o. You can use coconut o or sesame o aso)
Method
Combne the vnegar and water n a pan and brng to a rong bo. Take oh heat and et t coo.
Keep asde.
Grnd the gnger and garc to make ne pastes. Keep asde.
Mx the beef wth 1 tabespoon each of the gnger paste and garc paste, pepper powder, sat, 1
teaspoon ch powder and 1/2 teaspoon turmerc powder. Cook the beef n a pressure cooker or
any other utens t t s done. Cook further t a the qud dres oh. Take a teaspoon of o n a
pan and heat t. Tp n the cooked beef and str fry for 2-3 mnutes. Keep asde. Heat another pan
of o (1/4 cup or more) and add the mustard seeds. When they start to sputter, add the curry
eaves foowed by gnger-garc pastes. Saute t the pastes turn sghty brown n coour. Lower
the heat and add the ch powder, fenugreek powder and turmerc powder and mx we for a
mnute. Add the beef and str we. Increase the heat. Str for 2 mnutes. Swtch oh heat and add
the vnegar-water mxture and str we. Let t coo competey. Transfer to dry and cean
contaners. The pcke tastes better as they get oder. Ideay store them n a refrgerator. Take
them out of refrgerator at east 30 mnutes before use or mcrowave before usng.
Khata Gosht- Spcy and Sour Beef
Ingredents:
Beef boneess 1/2 kg sma cubes (Hgh quaty sron pece)
12 Dred Whoe ches (Laa Mrch Sabut)
cup Tamarnd (Imee)
1 medum Onon
Gnger Paste 1tsp
Garc Paste 1 tsp
tsp turmerc (hadee) powder
tsp powdered red ches
tsp corander powder (Sookha Dhanya)
tsp cumn seeds (Whte Zeera)
Garnsh- Corander eaves and Garam Masaa
Procedure
Marnate whoe ches and tamarnd separatey n a cup of water each. Wash beef and set asde.
Put o n a pan and put the sced onons. Brown the onons t goden coor. Put garc, gnger
paste n the pan and fry t. Put beef n the pan and cook t. Add sat , tsp turmerc (hadee)
powder tsp powdered red ches, tsp corander powder and tsp cumn seeds.
Cook the beef whe puttng tte water n t (a process known as Bhoonana). Keep mxng t wth
a spatua. When the o comes up, put one gass of water and et t cook t beef s thoroughy
cooked (approxmate tme 15-20 mns)
Now put the whoe ches and water n the bender. Do not bend t for too ong, |ust enough to
break the ches and mx t n water. Put ths ches mxture n the beef. Let the beef cook more
for another 10 mnutes.
Take out the seeds from tamarnd and put the eft over pup and water n the beef. Let t cook t
ony thck gravy s eft.
Your dsh s ready! Garnsh wth corander eaves.
Aloo Gosht
Ingredients:
2 lbs goat meat (works well with beef also)
I large onion, sliced
Oil
Salt (per taste)
1 tblsp Grond !ed "epper
1 tsp #rmeric
2 tblsp grond coriander
1 tblsp grond garam masala ( i se grond, whole can be sed also)
2 big tomatoes or 2 or $ tblsp of tomato paste
1 tblsp of garlic paste
2 tblsp of ginger paste
water as needed
$ or % medim potatoes
cilantro, green peppers and grond garam masala for topping (optional)
&ethod:
'rown the onions in oil ntil golden brown, add meat, ginger garlic paste and brown for a few mintes, add all
the dr( ingrediets and tomato and)or tomato paste, some water (enogh to cook the meat) co*er and cook ntil
meat is +,- tender and the water has e*aporated, brown ntil oil separates, add potatoes, enogh water to cook
the potatoes, co*er and cook. Once potatoes are done, sprinkle w)cilantro, pepper and garam masala ( i e*en
sprinkle some lemon /ice on m( share , not e*er(one like it )
Mutton Oorma
Ingredents:
3 medum onons
Mutton 1 kg (I used boneess cut nto nch cubes)
Yoghurt 2 cups
Cnnamon stck 1 nch
Green cardamoms 8 to10
pepper corns 5 to 6
Bay eaves 2
Cumn seeds 1 tsp
Coves 4 to 5
Cayennes pepper & sat to taste
Fresh corander
Turmerc V tsp
Red ch whoe 5 to 6
Gnger Garc paste 3 Tbsp
Procedure:
Cut onons nto thn sces and fry them n one cup of o t they turn dark brown. Take the onons
out onto paper towe so that the o gets graned oh. Bend the fred onons wth one cup of
yoghurt to make a smooth paste. Keep the paste asde.
In the same o fry cnnamon stck, green cardamoms, coves, pepper corns, bay eaves t the
coour changes then add cumn seeds and red ch whoe. (Strrng contnuousy) Wthout ettng
t burn, add meat and GG paste and fry t the coour changes (approx. 10 to15 mn) Add red
ch, sat and turmerc. Mx we. Add the remanng one cup of yoghurt and et t cook unt the o
starts seepng. Add 3 to 4 gasses of water , cover and et t cook on ow heat t the meat the
becomes tender. If theres st water and the meat has become tender, dry the water on hgh
ame. Now add the onon and yoghurt paste and cook t on hgh ame. You see the coour
changes, makng thck gravy. Bo 1 cup water n a pan and add t t the curry. Cook for another 10
mn on ow ame. (thcken t to your desred consstency) Garnsh wth gnger and fresh
corander. Serve hot.
SOOKHA ALOO GOSHT
THIS IS VERRY SPICY THO IT CAN BE MADE TOTALLY
BLAND ALSO.
I WILL GIVE U THE WAY I MADE IT, U CAN OMIT THE CHILLIES
OR REDUCE IT TO UR CHOICE. I MADE IT WITH POTATOES U CAN OMIT THAT TOO.
500
grams boneess eg of amb, cubed
grnd to a paste
1 cup sour
yoghurt wth gnger and garc, red ches
marnate ur amb n ths
wth sat and pepper. for a few hours
GRAVY
2 onons chopped ne
2
tomatoes chopped ne
1 tabespoon garam masaa
red ch powder
green
ches and penty chopped corander
a good pnch cardamom and
cnnamon powder
METHOD
n a pressure cooker heat 8-10 tabespoons
of o or ghee or ove o and when ts hot add some coves, and a
cnnamon stck and 2 bay eaves. et r sautee for a few seconds and
then add your chopped onons, and fry t brown and then add the
marnated amb. sautee for a few mnutes and then add potatoes cut nto
bg peces. cose the pressure cooker and |ust gve one whste and shut
t.
when cooed so u can open t, open t , u w see ots of
water, now put t back on a hgh re and dry the water AFTER REMOVING
THE POTATO CUBES INTO A PLATE. when ts dry u can sautee the amb a
bt... when browned add ur tomatoes and the masaas , garam masaa and
aso the cardamom and cnnamon powders. add red ch powder and green
ches f u wsh.
when a s nce and mashed add the potates back
and a bt of water ( that s f the potatoes are raw) f not ur dsh s
done and ready to eat. fu want some gravy u can add water.
NOTE
I
DID NOT ADD WATER, I BOILED A LAMB BONE WITH SOME CLOVES CINNAMON,
GINGER AND USED THE STOCK INSTEAD OF WATER.
ths s a ovey spcy
dsh..........
YUMMY!!!!!!
Egg pant and meat curry (bagan gosht)
Ingredents:
haf kg meat
sma purpe eggpants -250g
onon- 3 medum ney sced
sat- as desred
red ch powder- as desred
amchur powder- haf teaspoon
turmerc powder- ess than haf teaspoon
corander powder- 1 tabe spoon
garam masaa powder- ess than haf teaspoon
2 medum tomatoes
2 ches
corander for garnshng
water- as requred
o- as desred
method:
add o n sket , add sced onons and cook t goden brown
once goden brown add meat and saute we,
prepare the spce paste by mxng a the spces wth tte water
add t to the meat and saute we t u see o aoat
now add tomatoes and saute we.
add water and et the meat cook 80%
add the eggpants at ths stage and saute we
add a tte water and et the egg pants cook fuy
Beef Str-Fry wth Shtake and Capscum
by Tehnyat N. I|az added to FOODILCIOUS
(The basc recpe s derved from Fauza Af's Be Pepper Beef Sr-Fry; I made changes as per
preference aong the way.)
You w need:
300 g (approx.) undercut beef steak, cut nto thn strps
2 medum-szed green peppers/capscum
1 arge onon
1-2 dred or fresh shtake mushrooms (I used dred ones)
2-3 green ches, chopped ney
> For the stock:
1 tbsp gnger-garc paste
1 tsp back pepper
1 tsp sat
1/2 tsp red ch akes (optona)
> For the sauce:
2 tsp ch garc sauce
1 tsp garc paste
1 tsp gnger paste
1 tsp red ch powder
1 tsp smoked paprka powder
2 tsp dark soy sauce
a pnch of turmerc powder
Method:
1. Soak the dred shtake mushrooms n bong water, |ust enough to cover them, for 1-2 hours
or unt they are fuy reconsttuted (about doube n sze). Stran and reserve about 2 tbsp of the
water.
2. In a covered pot, bo the beef strps wth the stock ngredents unt tender. Agan, reserve the
stock.
3. Meanwhe, n a wok, heat 2-3 tbsp o to medum and fry thny sced onon t goden brown
n coor. Mx together the sauce ngredents; add to the wok and str-fry unt fragrant.
4. Add the boed beef and str-fry on medum hgh for 2 mnutes. Add the stock and 1-2 tbsp of
the shtake water; mx we wth the wok ngredents and brng to a smmer. You may add water f
you prefer more gravy n your str-fry. Smmer, covered, for 10-15 mnutes on ow heat.
5. Add n the capscum, sced thny engthwse, the sced shtake, and the chopped green ch.
Smmer on ow-med heat unt the capscum s |ust tender and the mushrooms have ost ther
rubbery texture.
6. Remove from ame.
add two green ches and corander and cose the d
serve wth rot or rce
Khata Gosht- Spcy and Sour Beef
Ingredents:
Beef boneess 1/2 kg sma cubes (Hgh quaty sron pece)
12 Dred Whoe ches (Laa Mrch Sabut)
cup Tamarnd (Imee)
1 medum Onon
Gnger Paste 1tsp
Garc Paste 1 tsp
tsp turmerc (hadee) powder
tsp powdered red ches
tsp corander powder (Sookha Dhanya)
tsp cumn seeds (Whte Zeera)
Garnsh- Corander eaves and Garam Masaa
Procedure
Marnate whoe ches and tamarnd separatey n a cup of water each. Wash beef and set asde.
Put o n a pan and put the sced onons. Brown the onons t goden coor. Put garc, gnger
paste n the pan and fry t. Put beef n the pan and cook t. Add sat , tsp turmerc (hadee)
powder tsp powdered red ches, tsp corander powder and tsp cumn seeds.
Cook the beef whe puttng tte water n t (a process known as Bhoonana). Keep mxng t wth
a spatua. When the o comes up, put one gass of water and et t cook t beef s thoroughy
cooked (approxmate tme 15-20 mns)
Now put the whoe ches and water n the bender. Do not bend t for too ong, |ust enough to
break the ches and mx t n water. Put ths ches mxture n the beef. Let the beef cook more
for another 10 mnutes.
Take out the seeds from tamarnd and put the eft over pup and water n the beef. Let t cook t
ony thck gravy s eft.
Your dsh s ready! Garnsh wth corander eaves.
Gob Gosht
Cauower: 1 bg
cut bg peces, gve bo for 5 mnutes n water wth tte vnegar added ( ths makes gob
bearabe for thoes who cant eat t due to heath ssues) . dran the water, then mash t we whe
ts st hot.. n set asde
checkn: 500gms
ononL 1 medum'
tomatoes:1bg
gngar paste:1 tsp
sat to taste
red ch pwdr: 1.5 tsp
had pwdr: 1/2 tsp
n a staness pan, heat o n put ney cut onons n ght goden brown fry them , next add gn gr
patse n add chcken... fry t t changes coor.. add thny sced tomatoes n the seasonngs..
when the tomoates r done add the gob wth 1/3 gass of water n et t cook ( DONt add gob
when chcken s fuy done otherwse t w be a mess) ,,et t cook on ow ame.. n 15 mnutes
chkn w b we done n gob's excess wqate w dry oh n o w come on top..put emon |uce n
green ches.. serve wth buttered or ghee waa naan
Oorma
Onon medam sze 2
Garc gnger paste 1tsp
O
Tomato 3
Tomato paste 1tabe spoon
Meat haf kg
Corender powder
Back peper
Red ch powder
Green ch choped 1
Garam masaa one t spoon
Potato 2 or 3
Water 1 or 2cup
Fry onon wth gnger garc paste when ts ght brown add chopped tomato and tomato paste
then a masaas...after 3 or4 mn add meat and mx t we for few mn...add one and haf cup
water et the meat cook.after 20 mn add sced potato .after 10 mn qorma s ready..u can
garnsh t wth fresh corender.
Beef Cooked n Green Masaa
Ingredents
Beef- 250 gms
Vnegar- 1 teaspoon
Sat to taste
O/Ghee/Cared butter(Optona)- 1 tabespoon
To be ground to paste
Chopped onon- 2 bg
Garc- 2-3 coves
Gnger- 1 pece
Chopped corander eaves- 1 cup
Green ches- 4-5 (ad|ust to sut your heat toerance)
Method
Grnd the onon, garc, gnger, corander eaves and ches together to form a ne paste. Mx ths
paste wth beef aong wth vnegar and sat. Keep asde for a coupe of hours (those n a hurry
can cook wthn 15 mnutes as we:-) ). If usng o/ghee, heat t n a pan and genty add the beef
nto the o, aong wth the marnade. Saute for a mnute or two. Cover and cook t the beef s
done. (You can aso cook n a pressure cooker as we. The fryng part can be omtted.) Once the
beef s done, check f theres any qud remanng. If so, turn the heat to hgh and cook t the
qud s evaporated. Garnsh wth chopped corander eaves and ney sced green ches.
Simple and 0as( 'eef 1rr(
Ingredients
'eef2 23, gms
4inegar2 1 teaspoon
#hinl( sliced onion2 1
Slit green chillies2 22$
Ginger paste2 1)2 teaspoon
1hilli powder2 1)2 to 1 teaspoon
1oriander powder2 1 teaspoon
#rmeric powder2 1)% teaspoon
Garam masala powder2 1)2 teaspoon
"epper powder2 a pinch
Salt to taste
"otato cbed2 1
5ater as re6ired
1ornflor(Optional)2 1 teaspoon 7 1 tablespoon water
Oil2 1 tablespoon
&ethod
Add salt and *inegar to the beef and mi8 well. 1ook till the beef is nearl( done. Add the cbed potatoes into the
beef and let it cook till the beef and potatoes are cooked throgh. Switch off and keep aside.
9eat oil in a pan. Sate the onions till golden brown. Add the green chillies and ginger paste and fr( for a
minte. Add the chilli powder, trmeric powder, pepper powder, coriander powder and fr( for a minte. Add the
cooked beef and potatoes and stir well. Add water as re6ired. :et it boil. Add the garam masala powder. If (o
want to thicken the gra*(, mi8 the cornflor with water and por into the mi8 while boiling and stir well. After a
minte (o will see that the gra*( thickens. Switch off the heat and garnish with coriander or mint lea*es as
desired. Ser*e with rice or roti.
Beef Strps Str fred wth Red Ches
Source: My Ltte ss
Ingredents
Beef strps (thny sced beef)- 500 gms
Pepper powder- 1/4 teaspoon
Sat to taste
Soy sauce- 1/2 tabespoon
Egg- 2
Four- 3 tabespoons
Fney chopped garc- 3 tabespoons
Fney chopped onon- 1 bg
Dred Red ches- 4-5 (ad|ust to sut your taste)
Tomato sauce- 3-4 tabespoons
O for deep fryng beef
Method
Marnate the beef strps wth sat, pepper powder and soy sauce for at east haf an hour. Beat
the eggs aong wth our and pour nto the beef. Mx we. Heat o for deep fryng. Drop the beef
strps nto hot o n sma batches, strrng n between. Fry t they turn crspy and brown. Dran
onto an absorbent paper.
Heat 2 tabespoons o n another pan. Add the garc and onon and saute t they turn goden
brown. Add the red ches and toss for 30 seconds. Add the fred beef strps and str for a coupe
of mnutes. Add the tomato sauce, |ust enough to ghty coat the beef strps. Mx we and str for
a mnute. Take oh heat and transfer to a servng dsh.
Kae| (Lver) fry - one of my favourte dsh from my mum's ktchen
Ingredent :
Kae| (ver)- 1/2 kg (use ether chcken or mutton)
Sat - to taste
Gnger paste - 1/2 tbsp
Garc paste - 1/2 tbsp
Green ch paste - to taste
Corander powder - 1tsp
Cumn powder - 1tsp
Turmerc powder - 1/4 tsp
Red ch powder - 1tsp
Garam masaa powder - 1/4 tsp
O
Ingredent :
Make the peces of kae|, soak t n water wth aata (wheat our) n t for 1/2 hrs,wash t 3-4
tmes. Bo t. Ths method remove a the mpurtes from the kae|.
Here we ddn't bo as was very much fresh due to Ourban.
Mx the kae| peces wth the above masaa, keep t for 10 mns & shaow fry t on tawa t t
gets cooked we. Add o whenever requred whe fryng so that t doesn't stck on tawa. When
masaa & kae| cooked we remove n pate, drzze emon |uce & serve hot hot
Beef Fry Masaa
Ingredents
Beef - 1kg, cut nto sma-medum sze cubes
Sced sma onon - 1 cup
Sced bg onon - 2
Tomato - 1 sma
Crushed red ch - 1 1/2tbsp
Red ch powder - 1tbsp
Corander powder - 3 tbsp
Gnger & garc paste - 1 1/2 tbsp
Turmerc powder - 1/2 tsp
Pepper powder - 1 tsp
Garam Masaa -1 1/2tsp
Curry eaves - 3-4 sprngs
Lemon |uce (optona)
Sat- as requred
O as requred
Drectons
1. Marnate the ceaned beef cubes wth gnger & garc paste, crushed ch ,2tbsp corander
powder,turmerc powder,pepperpowder and sat.Keep t asde for 10mns.
2. Pressure cook the marnated beef t t s done(3 whstes s enough to be done,vares depends
upon the beef you use). I usuay dont add water whe cookng. If there s any water eft, after
pressure cookng, cook t the water s competey dred.
3. Now heat enough o n a pan and shaow fry the cooked beef unt goden brown.In the
baance o, add 3-4 sprngs curry eaves and then saut the onons t t becomes brown,then
add the chopped tomato.
4. After that add redch powder,1 tbsp corander powder and garam masaa ,str we. Add
1/4cup water to brng the masaas together and mx we.
5. Now u can add the |ucy fred beef to t and gve a good str ,thus the beef gets coated wth the
spcy masaas.
6. If you want , squeeze fresh emon |uce over ths dsh.. ove t
Have ths tender beef masaa wth
;OO<I:1IO=S >1OO?S @ 5O!?>
:iked A &a( 1B, 2,12
>Its time to cook> ;OO<I:1IO=S >1OO?S @ 5O!?>
<0SI S#C:0 "A:A? G9OS#
Ahhhh It was cream(,it was delicios,packed with aromas and fla*ors,an athentic degi palak ghost recipe for
those who lo*e palak) spinach on wedding dinners,me lo*ed it..A mst tr(...
;or &tton &asala:
Onion:2 thinl( sliced
#omatoes:%23 big siDed chopped(A good 6antit( of tomatoes will make the taste (mmier and spinach woldnt
taste bitter)
Salt:to taste
red chilli powder:1tsp
whole garam masala:1 cinamon stick,32B black pepper whole,cmin seeds,clo*es:$2%,black cardamom:22
$,green cardamom,$
Ginger garlic paste:2tbs
Cogart:1 cp
&tton:E,, gm
Oil:1 1)2 or 2 cp( again in traditional degi palak a good amont of oil is sed so i sed this mch bt if (o
feel it too mch for (o then redce to one cp of oil.
&ilk:half cp
;resh cream:1)2 cp
&ethod:
9eat oil in apan add onion and fr( ntil light golden.
Add mtton along with garam masala and cook for 22$ mintes.
Add ginger garlic paste and fr( 1 minte.
Add tomatoes along with salt,chilli powder and trmeric,co*er and let it cook for 32E mints ntil tomatoes are
soft and the water is dr(.If not sing pressre cooker add 22$ glasses of water and cook it co*ered ntil meat is
soft.
;or "alak)spinach:
spinach chopped:1 kg i sed froDn (o can se fresh too.
Oil:1)2 cp
G!een ilaichi:%23
Fasoori methi:washed 1)2 cp or se fresh for graet taste
'oil spinach and methi for 1, mintes and let it come to room temp and then grind in blender ntill
smooth.<ont blend to make *er( fine paste.
9eat oil in pan pt green ilaichi fr( a little add spinach cook ntil spinach changes its color.Gow add this
spinach in mtton masala cook e*er(thing together,add green chillies.Add half cp of cream and half cp of
milk cook ntil spinach reached a nice medim thick consistenc( and oil is seperate.Ser*e hot with pila rice or
with paratha..en/o(:)
ga|ar gosht
Ingredents:-
O 1 cup
Onon 2
Gnger Garc paste 2 tbsp
Mutton 750 gms
Red Ch powder 1.5 tbsp
Turmerc 1 tsp
Sat 1.5 tsp
Garam Masaa Powder 1 tsp
Carrots 1/2 kg
Yogurt 1 cup
Tomatoes 3-4
Green Ches 5-6
Method:-
1. Heat O and fry onons n t. Then add mutton and fry t ght brown. Aso add gnger garc
paste whe fryng.
2. Add sat, turmerc, red ch powder, garam masaa powder and some water and fry we.
3. Now add yogurt and fry t o appears on top. Then ass 1.5 cup water and brng t to bo. Now
cover and cook on ow heat t meat s tender.(Add ore water f needed to cook the meat.)
4. Now add chopped tomatoes and fry we.
5. Add carrots and green ches, cover and cook t carrots become soft.
Spcy Maurtan Beef Stew
Turned out a rea success
In your pressure cooker put your Beef marnated wz gnger garc paste.(do not add sat or t w
ose a ts |uces) put 2 sprg of thyme and haf beef stock cube crumbed.. et cook t the beef s
haf cooked..
After that add potatoes cut nto quarters n the pressure cooker together wz the beef..wen the
potatoes s haf cooked and beef s fuy cooked remove t from the re..
In a pan heat some o on medum heat
Add 1 bg onon chopped ney n 1 spoon a gnger paste
Let smmer t onon become pnk
Meanwhe n ur mxer put around 4 bg tomatoes 1 bg onon 1 green ch 1 spoon paprka
powder.. mx everythng..
Wen to onon has turned pnk pour ur beef and potato n the pan..keep the water that has been
used to bo the beef asde.. reserve ..str ur beef n potato we n sprnke wz sat..put 3
cardamon 3 coves 1 cnnamon some cumn and 1 star anse (optona).. et smmer around 1
mn.. add the mxed ngredents frm the mxer.. on medum heat contnue to str t we for around
another 1mn..then the water that u had put asde pour t n the pan..str t n cover to pan..et
cook t the potato s cooked..f needed add sme water f too dry..sprnke sme green peas n
t..str agan..rectfy the sat n then sprnke some fred onons and corander over t..
Cooker ka Gosht:
Ouck, easy n decous curry wen u r n hurry...
Ingredents:
Mutton/Beef 1/2 kg
Onon 1
Tomatoes 3
Mnt 1 bunch
Turmerc 1 tsp
Red Ch Powder 1 n 1/2 tsp
Gnger garc paste 1 tbsp
Garam Masaa 1 tsp
Cantro eaves to garnsh
Sat as requred
O 1/2 Cup
Methodoogy:
Wash n cut meat nto 2 nch peces, chop onon ,tomatoes n mx a the ngredents n put them n
pressure cooker n wat for 6 - 8 whstes or more unt the meat s tender..now open n bhunofy
unt o seprates swtch oh ame n garnsh wth cantro eaves, taste best when served wth
khatt dha n rce.
I had this at a restarant in Galleria &all called the 9rricane 1hicken 5ings. #hese were /st the bomb if (o
lo*e spic( food. #hese are a mst tr( for people who lo*e to e8periment with chillies and chicken
Ingredients:
3,, gms chicken wings (skin on)
2 tsp garlic paste
1 tsp ginger paste
2 tbs *inegar
1 tbs chili sace
1 tbs ketchp
1 tsp red chili powder
salt to taste
For the sauce:
1 tbs oil
2 green chilies, chopped finel(
2 tbs tomato paste
salt to taste
1 tsp chili powder
2 tsp paprika powder
2 tsp ca(enne powder
2 tbs hot sace
chopped coriander to garnish
Method:
1. &arinade the wings in the ingredients listed for at least half an hor or more.
2. "t it in a baking dish and place it in a o*en at 1H,degrees ntil it becomes baked.
$. ?eep trning after some time for it not to stick to the bottom.
1. In the meantime, prepare the sace b( heating the oil.
2. Add to it the chopped green chilies and stir fr( for $, seconds.
$. Add all the rest of the ingredients and stir fr( for 22% mintes ntil cooked throgh.
%. Co can add p to 1)% cp of water at this stage if (o want a thinner sace.
3. Add the grilled chicken wings and toss to coat.
B. Garnish with coriander.
0n/o( the chicken wings hot, with the hot sace
0n/o(
65905739236&type=3&theater
Added b( Asifa !afi6
'read "akora
Ing:
2 'read slices, break into small pieces
3 tbsp Cogrt, whipped
1)2 tsp 1hili powder
1)2 tsp or to taste Salt
1)2 tsp cmin seeds, roasted I grond
1)2 tsp 'aking powder
1 tbsp Green chili, chopped
% tbsp 1oriander lea*es, chopped
1)2 cp Gram flor (besan)
&ethod:
!emo*e the sides of bread slices I crmble or break into small pieces, add (ogrt, chili powder, salt, baking
powder, cmin powder, % tbsp chopped coriander and chopped green chilies , J cp gram flor and little
water(abot 2 to $ tbsp of water or more if mi8tre is too thick). &i8 all the ingredients well, the mi8tre
sholdnKt be loose. #ake a tsp of the mi8tre and deep fr( it at medim heat, till golden brown.Ser*e hot.