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Beef Khara Masala
Ingredients:
Beef ½ kg
Onions 2
Tomatoes 6
Cumin seeds 1 tsp
Coriander powder 1 tbsp
Fennel seeds 1 tbsp
Whole red chilies 10
Turmeric powder 1 tsp
Salt 1 tsp
Ginger garlic 50 gm
Black cardamom 4
Green chilies 6
Fresh coriander ½ bunch
Clarified butter ½ cup
Method:
In a karahi heat clarified butter and fry whole all spices. Then add beef and fry it well. Now add onions, tomatoes, green chilies, ginger garlic and all spices. Cook well. Then cover and cook on a low heat for about half an hour. Lastly add fresh coriander and serve hot.
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Butter Chicken Wings
Ingredients:
Chicken wings ½ kg
Red chili powder 1 tsp
Chili sauce 1 tsp
Salt ½ tsp
Ginger garlic 1 tsp
Vinegar 1 tsp
Yogurt ½ cup
Butter 50 gm
For The Gravy:
Onions 2
Tomatoes 4
Red chili powder 1 tsp
Paprika powder 1 tsp
Fresh cream ½ cup
Salt ½ tsp
Garlic paste 2 tsp
Butter 50 gm
Oil ½ cup
Method:
Marinate chicken wings with red chili powder, salt, ginger garlic, chili sauce, vinegar and yogurt for a while. Then heat butter and fry the chicken wings. Remove and set aside.
For the gravy, heat oil and butter, fry the onions. Then add tomatoes, red chili powder, paprika powder, salt, garlic paste and fresh cream. Cook well. Now remove and allow it to cool. Then grind the masala into a grinder and add to the pan again, cover and cook for about 5 minutes more. Lastly serve hot.
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Peshawari Suji Aur Gur Ka Halwa
Ingredients:
Semolina ½ kg
Jaggery 750 gm
Milk ½ kg
Almonds 50 gm
Pistachios 50 gm
Green cardamoms 4
Clarified butter ½ kg
Raisins 2 tbsp
Coconut (crushed) 4 tbsp
Dry fruits as required
Method:
Heat clarified butter and cook the semolina. Then add jaggery and cook until it turns into a syrup. Now add milk and green cardamoms, cook on a low heat. Once the halwa gets dried add crushed coconut, cover and cook well. Serve hot.
