Bagharay Baingan

Ingredients

Eggplants ½ kg
Onion 1 medium
Green chilies 4
Peanuts 10
Coconut 1 small piece
Poppy seeds 1 tbsp
White cumin 1 tbsp
White sesame seeds 2 tbsp
Coriander seeds 2 tbsp

For gravy

Onions 4 crushed
Tamarind juice 1 cup
Green chilies 4
Curry leaves few
Turmeric powder 1 tsp
Onion seeds 1 tsp
Red chili powder 1 tbsp
Ginger garlic paste 1 tbsp
Salt to taste

For baghar

Fenugreek seeds 6 – 7
Whole red chilies 6 – 8
Curry leaves few
Oil 1 – 1 ½ cups
White cumin 1 tsp

Method

Wash small eggplants and soak in cold water.
Roast together coriander seeds, poppy seeds, green chilies, white sesame seeds, white cumin, peanuts and grated coconut on a tawa and grind finely.
Add chopped onion and mix with ground spices.
Add enough water to the spices to make consistency of chutney.
Make a slit on each eggplant.
Fill in the eggplants with a pinch of salt and prepared spices mixture.
Keep the remaining spices mixture aside.
In a cooking pot, heat cooking oil and sauté white cumin, fenugreek seeds, whole red chilies and curry leaves.
Then add onions and stir fry until they are transparent.
Then add red chili powder, turmeric powder, ginger garlic paste and some water and stir briefly.
Then add eggplants, salt to taste and some water and allow cooking on low flame.
When eggplants are tender, add tamarind paste, few curry leaves, remaining spices mixture, green chilies and onion seeds and allow simmering on low flame until oil forms a separate layer.Serve hot with Chapati or white rice.

Bagharay Baingan

Bohri Chicken Cutlets

 Ingredients

• Chicken Boneless½ kg
• Chopped coriander1 bunch
• Bread crumbs2
• Green onion2
• Egg whites2
• Green chilies6
• Black pepper1 tsp
• Ginger garlic paste1 tbsp
• Red chili powder1 tbsp
• White vinegar    2 tbsp
• Tomato ketchup2 tbsp
• Oilto fry
• Salt to taste

Method

1. In ½ kg boneless chicken, add in bread slices and 2 tbsp vinegar. Chop it. When the bread slices and chicken are together add in green chilies. 1 tbsp red chili powder, salt, chopped green coriander and 2 tbsp tomato ketchup. Make cutlets dip them in egg white and roll them in bread crumbs. Shallow fry them till they are golden brown. Serve hot with Chilli Garlic Sauce.

Bohri Chicken Cutlets

Lahori Red Chicken Karahi

Ingredients

Chicken (16 pieces)      1

Lemon     2

Green chilies chopped          4

Clarified butter     1 cup

Green coriander chopped      1 bunch

Tomato chopped     ½ kg

Black pepper crushed     1 tsp

Roasted white cumin         1 tsp

Ginger garlic paste      1 tbsp

Red chili powder    1 tbsp

Karahai masala         1 tbsp

Ginger chopped          2 tbsp

Salt         to taste

Method

First wash chicken and add in wok with 1 tbsp ginger garlic paste and salt to taste till water dries.

Then add ½ kg chopped tomato and 1 tbsp red chili powder and cook till tomato water dries.

Now add 1 tbsp karahai masala, 1 tsp black pepper crushed, 1 tsp roasted white cumin and 1 cup oil to cook a little.
In the end add 2 tbsp chopped ginger, 4 chopped green chilies, 1 chopped green coriander and 2 lemon juice to mix and serve hot.

Lahori Red Chicken Karahi

Shakarqandi Aur Gajar Ki Kheer

Recipe

• Boiled shaker Qandi4
• Grated carrot4
• Sugar1 ½ cups
• Fresh milk1 liter
• Khoya250 gm
• Small cardamom6
• Sugar1 tsp
• Boiled and chopped almonds10
• Boiled and chopped pistachio15-20
• Condensed milk               ½ tin
  

Method

1. Boil the sweet potatoes.
2. Take 1 liter milk in the pan and add n  1 ½ cup sugar, 6 small cardamom and sweet potatoes and cook it.
3. When the sugar dissolves add in the grated carrot and keep on stirring it.
4. When the kheer thickens close the stove. Add in the 250 gm khoya and ½ tin condensed milk.
5. Garnish it with chopped almonds and pistachio and serve it chilled.

   

   Shakarqandi Aur Gajar Ki Kheer

Chutney Bharay Shaami Kabab

Ingredients
1/2 kg Beef (cut into cubes)
1 cup Gram lentils
2 Egg whites
3 Black cardamom
4 Black pepper
6 cloves Garlic
1 piece Ginger
1 tsp Black cumin
1 tsp White cumin
1 tsp Whole coriander
1 tbsp Yogurt
2 tbsp Rice flour
to taste Salt
for Chutney
1 bunch Coriander leaves
1 Onion chopped
2 Lemon
3 Red chilies
6 Green chilies

Method

In a pan put together ½ kg meat, 1
cup gram lentils, salt to taste, 4 black pepper, 1 tsp cumin seeds, 6 garlic
cloves, 1 piece of ginger, 1 tsp whole coriander and hot water.Cook till meat
is tender, add 1 tbsp yogurt and cool. Chop well in chopper.

In blender put together 6 green
chilies, 3 red chilies and 1 bunch of coriander leaves. Blend well.In meat
mixture add 2 tbsp rice flour and 2 egg whites. Mix well.Take a little mixture
in your hands, flatten and top with a little chutney. Make kabab and keep
aside.Now shallow fry with oil as required till golden brown and crispy. Serve
with chapatti.

Chutney Bharay Shaami Kabab

Kharay Masalay Wali Mash Ki Daal

 Ingredients

1 cup White lentil (Maash ki daal)
3 Onion chopped
3 Black cardamom
3 Cloves
4 Green chilies sliced
6 Whole red chilies
6 Whole black pepper
1 piece Cinnamon
1/2 bunch Mint leaves chopped
1/2 bunch Oil
1/2 cup Fresh milk
1 tsp Turmeric
1 tbsp Ginger garlic paste
1 tbsp Dry ginger powder
2 tbsp Butter
2 tbsp Ginger chopped
to taste Salt

Method

Wash 1 cup white lentils with lukewarm water and soak for few minutes.Heat
½ cup oil and 2 tbsp butter in a clay pot. Add in 3 chopped onion and fry till
golden brown. Remove half of the brown onion and keep aside.Now add in pan 1
tbsp ginger garlic paste, 1 tsp turmeric, 1 tsp turmeric, 6 whole black pepper,
3 cloves, 1 piece of cinnamon, 3 green cardamom and 6 whole red chilies. Slightly
fry and add soaked lentils.Now add 1 tbsp dry ginger powder and fry well. Also
add 1 or 2 cups of warm water with salt to taste. Cover and cook till water
dries.Add 1 tbsp chopped ginger, few mint leaves, 2 sliced green chilies and ½
cup milk. Simmer till lentils are tender.Lastly add 1 tbsp sliced ginger,
remaining mint leaves, remaining brown onion and 2 sliced green chilies. Serve
with chapatti

Kharay Masalay Wali Mash Ki Daal