Friday, October 16, 2015

Gosht Ke Pawkwan (Beef Recipes Cooking PDF Book Free Download)

Beef Recipes Recipes in Urdu, How to make Achar Gosht, Balochi ran, Kaliji Farahi, Mazedar magaz aur pahey, Kaleeji gurdy ki karhahi, Mutton Seekh kabab, Mutton handi qorma,Mutton green kari and Karhahi.Khushboo dar qorma, Laziz chanp, Imli mirch motton masala.

 Read online or download a pdf eBook

Saturday, September 26, 2015

Bar B Q Masala Preparation


  • Kashmiri mirch 50g
  • Fennel seeds 1 tbsp
  • Cinnamon 2 sticks
  • Black cumin seeds 1 tbsp
  • Black peppercorn 1 tbsp
  • Nutmeg half
  • Star anise 1
  • Yellow food color 1/8 tsp
  • Cubeb (kabab chini) ½ tsp
  • Rock salt 1 tsp
  1. Put all ingredients except rock salt in frying pan and dry roast until an aroma arise.
  2. Shift spices along salt in a spice blender and blend until powdered.
  3. Store in an air tight jar or use according to recipe.

Spicy Zingar Burger


  • Chicken mince 1/2 kg 
  • Egg 1 Garlic paste 2 tbsp 
  • Mustard powder 1 tsp 
  • Corn flakes 1 cup 
  • Onion (chopped) 2 medium 
  • Ajinimoto 1 tsp 
  • Salt to taste 
  • Black pepper 1 tsp 
  • Chilli flakes 1 tsp 
  • Soya sauce 1 tbsp 
  • Mayonnaise 2/3 tbsp 
  • Ketchup as required 
  • Salad leaves 
  • Tomatoes 
  • Cucumber 
  • Bun 


Put garlic paste, mustard powder, salt, onion, ajinomoto,soya sauce, black pepper and chilli flakes in chicken mince mix well. 

Make ball give shape them in big and flat pattie. 

Coat into beaten egg then crushed corn flakes and shallow fry . 

Take buns slightly toast on tawa. 

Spread mayonnaise and ketchup on buns. 

Put cucumber, tomato slices and salad leaves on top of pattie.

Serve hot with fries and coleslaw.

Spicy Handi Kabab

  • Mince ½ kg
  • Salt 1 tsp
  • chilli powder 1 tsp
  • All spice 1 ½ tsp
  • Onion 4 tbsp chopped
  • Green chillies 4 chopped
  • Pomegranate seeds chopped 1 tbsp
  • Coriander crushed 1 tbsp
  • Wheat flour ½ cup
  • Ingredients for gravy:
  • Onion 1 cup chopped
  • Tomatoes 1 cup chopped
  • Salt ½ tsp
  • White cumin ½ tsp
  • Oil ¼ cup

  1. Mix mince, salt, chilli powder,  all spice, onion, pomegranate seeds, coriander and wheat flour, knead very well till well mixed.
  2. Now make into kababs and keep aside.
  3. For Gravy: Heat oil in an earthenware pot.
  4. Add chopped onion, tomatoes and white cumin, fry well.
  5. Now add kababs and fry on slow flame for 10 minutes.
  6. Garnish with chopped coriander leaves and serve.

Wednesday, September 16, 2015

Cook this Eid Spicy Mutton Qorma

Spicy mouth watering mutton recipe.  You can eat this with rice, chappati, dosa, idli, puttu, kappa.

This meal can be made easily in a pressure cooker. However cooking the normal way takes a little longer and its adds more to the flavours. If you cook it normally it is better to add one tea spoon of raw Papaya. You can also preserve this dish in the fridge for about 3 days.


300 g mutton, cleaned, chopped and fat removed
4 -5 tablespoons oil
2 medium onions, sliced
2 medium tomatoes, chopped
1⁄4 cup coriander leaves
1⁄4 teaspoon turmeric powder
1 tablespoon chili powder
1 tablespoon coriander powder
1⁄4 teaspoon garam masala
4 -5 green chilies, whole
1 teaspoon fresh ground black pepper
3 inches cinnamon sticks
2 cardamom
3 cloves
3 garlic, mashed
1⁄2 inch ginger, mashed
1 bay leaf
1 teaspoon salt
2 tablespoons yoghurt
2 tablespoons lime juice
1 large potato, deskinned & cubed
1⁄2 teaspoon mustard seeds
1⁄4 teaspoon cumin seed
1 cup water 1 hard-boiled egg (optional)


In a pressure cooker heat the oil on a medium flame.

Add the mustard and cumin seeds and heat till mustard seeds start splattering.

Add the onions and sauté till golden brown.

Add turmeric powder and sauté for another minute.

Add mashed ginger, garlic and green chillies and sauté for about 1 minute.

Add the bay leaf, cinnamon stick, cardamom and cloves and sauté for about 2 minutes.

Add the chopped tomatoes and sauté till the tomato smell disappears and mash the tomato with your stirring spoon.

Now add the potatoes and stir for 1 minute.

Add the chilli powder, coriander powder, pepper powder, garam masala and sauté for about 1 minute.

Add the potatoes and stir well for about 1 minute coating the potatoes with the mixture.

Add the cleaned mutton pieces and stir till mutton turns slightly pale on the outside - approximately 3 minutes.

Now add the yoghurt, lime juice and salt and stir well mixing all the ingredients in the cooker.

Let it cook for about 2 minutes.

Now add the water and coriander leaves and stir well.

Close the lid of the pressure cooker and let it cook for about 3 whistles and then off the gas.

Let the pressure escape from the cooker and then open it. Check if the mutton is cooked thoroughly.

If not switch on the gas and let it cook on medium flame till the mutton is cooked.

You may add additional water if you want more gravy or if you need more water for the mutton to cook.

Check for the salt content and add salt if required.

You may chose to add one boiled add cut into two halves at the end to the curry for those who love boiled egg. Garnish with coriander leaves and serve warm.

Sunday, October 5, 2014

Hot and Spicy Beef Karahi


1kg Beef.
7-8 Chopped Green Chilies.
2 Bunches Chopped Green Coriander.
2 tsp Cumin Seeds.
1 tsp Cinnamon Powder.
2 tsp Black Pepper Powder.
2-3 tsp All spice powder (Garam Masala).
2-3 tbsp Red Chili Powder.
3-4 tbsp Ginger Garlic Paste.
3-4 tbsp Chopped Ginger.
7-8 Chopped tomatoes.
3-4 Lemons.
2-3 tsp Salt (you can increase /decrease as per your taste).
1 Cup Yogurt.
9-10 tbsp Cooking Oil.

    Take a wok (Round bottomed cooking vessel).  Add in beef, Red Chilies Powder, Salt, Mixed Species, Yogurt, Garlic paste and Ginger slices. Cook till the water left by the beef dries. Add Chopped Tomatoes, Black Pepper, Ground Pepper and Cumin Seeds. Add Cooking Oil gradually and cook till the oil forms separate layer on top. Sprinkle Lemon juice. Garnish with Chopped Green Coriander, Chopped Green Chilies and Chopped Ginger on it. BEEF KARAHI is ready. Serve with Nans.

    Hot and Spicy Kaleji Fry Recipes

    Liver meat, kaleji is packed with several nutritional benefits, especially it provides healthy blood to your body. So consuming sufficient amount of kaleji is a natural remedy to recover the blood deficiency. Here I have provided a special fry kaleji recipe that will confer you with yummy flavor in addition to providing nutritional benefits. Try and enjoy…

    Prep time: 15 min + 30 min
    Cook time: 40 min
    Serves: 6-8


    1 kg liver meat
    5 green chilies
    4 spring onions
    1 tsp red chili powder
    1 tsp ginger-garlic paste
    Salt to taste
    ½ tsp whole spice powder
    1 bunch of fresh coriander leaves
    Cooking oil (as needed)


    Wash liver meat thoroughly in fresh water and cut into small pieces.
    Marinate liver meat in the mixture of black pepper and salt, leave it for some time.
    Add cooking oil in a pan and heat it over medium flame.
    Add all spices including tomatoes and cook well.
    Once the spice has been cooked well, add liver meat pieces and spring onions.
    Cover the pan and let the kaleji cook for some time over low flame, stirring occasionally.
    Continue cooking till the oil separates, then add whole spice powder and fresh coriander leaves.
    Recipe in Urdu

    Tuesday, August 5, 2014

    Spicy Beef Ravioli in basil cream


    1 pack of frozen beef ravioli 
    2 tbsp butter 
    1 can of sliced mushrooms 
    3 chopped green onions 
    2 minced garlic cloves 
    1 tsp dried Italian seasoning 
    1 can of diced mild tomatoes with green chilies 
    2 tbsp chopped fresh basil 
    1 cup light cream 
    1/2 cup of grated Parmesan cheese Salt to taste 


    Boil the ravioli in a large pot of salted water according to directions on the pack. 
    Drain and keep warm aside. 
    Melt butter in a large pot over medium heat and add the mushrooms, onion, garlic and seasoning. 
    Sauté for 6 minutes or until mushrooms are tender. 
    Stir in tomatoes with chiles, basil and cream and bring to a boil. 
    Simmer, stirring occasionally, for 5 minutes. 
    Stir in Parmesan cheese. 
    Add salt. 
    Toss in the ravioli. 
    Side dishes: 
    Garlic bread and salad of your choice.

    Sunday, July 27, 2014

    Spicy Korean Chicken Wings


    12 chicken wings Canola oil for frying 1 1/2 Cup rice flour 
    1/2 Cup water 
    2 Tablespoon salt 
    1 Tablespoon ground black pepper Andy Choi’s Wing Sauce (recipe below) Toasted sesame seeds and thinly sliced scallions to garnish Andy Choi’s Wing Sauce 
    1 Cup Gochujang (Korean red pepper paste) 
    1/2 Cup rendered bacon fat or drippings 
    1/2 Cup seasoned rice wine vinegar 
    2 scallions, chopped 
    1/2 Cup water 
    2 Tablespoon sesame oil.


    Puree all wing sauce ingredients together in a blender until they form a smooth, thick liquid. 
    Heat oil to 300 degrees in a deep, heavy, four-quart pot (test with an oil thermometer). 
    Don’t fill pot more than halfway with oil. Mix water with one cup of rice flour and whisk vigorously. 
    Add salt and pepper and set aside. 
    Take the remaining 1/2 cup of rice flour and coat the chicken wings evenly. Coat wings thoroughly in the water and rice flour mixture. 
    Carefully place wings into the hot oil using metal tongs. 
    Cook for 8-10 minutes, stirring occasionally. 
    Remove wings and drain on a cooking rack over paper towels and let sit for 1 hour. 
    Increase oil heat to 350 degrees. Re-coat the chicken wings in flour and water mixture and fry for 5 minutes until super crispy. 
    Put wings into a large mixing bowl and toss with one cup of sauce. 
    Sprinkle with sesame seeds and sliced scallion to garnish.

    Thursday, July 24, 2014

    Spicy Apricot BBQ Chicken


    1 lb boneless skinless chicken thighs trimmed of all excess fat 
    1/4 cup fruit-sweetened apricot preserves 
    2 tablespoons apple cider vinegar or white wine vinegar 
    1/2 cup all natural BBQ sauce – we love OrganicVille original 
    1 teaspoon granulated garlic 
    1 teaspoon sea salt 


    Cut trimmed chicken thighs into large bite size pieces. 
    In a large mixing bowl combine the apricot preserves, vinegar, BBQ sauce, granulated garlic and sea salt. 
    Add the chicken and mix very well to coat evenly. 
    Place chicken and all the sauce in a storage container and marinate for at least 6 hours, overnight is ideal. 
    Thread marinated chicken onto skewers (make sure they will fit in your skillet), leaving space at either end of skewer. 
    Heat a large non-stick skillet or well seasoned cast iron pan over medium heat and add skewers. 
    Cook skewers, turning a few times, until chicken is cooked throughout and sauce is nicely caramelized. 
    Keep adding a bit of water to the pan as they cook, so the sauce doesn’t dry out or burn before the chicken is cooked, then I let the water and sauce dry out a little, so it caramelizes and gets nice and thick. 
    Lastly, swirl the chicken skewers through the thickened sauce to make sure plenty of it sticks to the chicken.

    Wednesday, July 16, 2014

    Sweet and Spicy Chicken Sandwiches


    For the Brine

    2 quarts cold water 
    1/3 cup kosher salt 
    2 tablespoons granulated sugar 
    2 tablespoons dark brown sugar
     4 skinless, boneless chicken breasts 
    For the Barbecue 
    Glaze 3/4 cup
    ketchup 1/4 cup apple juice 
    1/4 cup cider vinegar 
    3 tablespoons jalapeño jam 
    2 tablespoons maple syrup 
    2 tablespoons honey 
    2 tablespoons dark brown sugar 
    2 tablespoons molasses 
    1 tablespoon Worcestershire Sauce 
    1 tablespoon hot sauce 
    1 teaspoon salt 
    1/2 teaspoon cayenne pepper 
    1/2 teaspoon garlic powder 
    For the Bacon Rub 
    1 tablespoons sugar 
    1 teaspoon chili powder 
    1/8 teaspoon cumin 
    1/8 teaspoon cayenne pepper 
     6 slices thick cut bacon 
     4 slices provolone cheese 
    4 potato rolls 
    2 tablespoons butter, softened 
    2 roma tomatoes, sliced into 
    1/4-inch rounds 
    1 red onion, thinly sliced 
    4 leaves red leaf lettuce, 
    washed and dried 
    Type of fire: two-zone indirect Grill heat: medium-high


    1 Place one chicken breast in a resealable plastic bag or between two pieces of plastic wrap. Using a meat pounder, rolling pin, or small skillet, pound chicken breast into an even thickness about 3/4-inches in height. 
    Repeat with remaining 3 breasts. 

    2 To make the brine: In a medium bowl whisk together water, salt, white sugar, and brown sugar until solids are dissolved. Place chicken breasts in brine and refrigerate for 30 minutes. Remove chicken from brine and pat dry with paper towels. Place chicken back in fridge until ready to grill. 

    3 To make the glaze: Whisk together ketchup, apple juice, cider vinegar, jalapeño jam, maple syrup, honey, dark brown sugar, molasses, Worcestershire sauce, hot sauce, salt, cayenne pepper, and garlic powder in a medium saucepan. Bring to a boil over medium heat, reduce heat to low and simmer until sauce has slightly thickened, about 15 minutes. Remove from heat. 

    4 To make the bacon rub: Mix together sugar, chili powder, cumin, and cayenne in a small bowl. Lay bacon out on a plate and sprinkle with rub on both side. 

    5 Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Lay bacon on cool side of the grill, cover, and cook until crisp, about 10 minutes, flipping halfway through. Remove to a plate and break bacon strips in half. 

    6 Place chicken over hot side of grill and cook until well browned, 3 to 5 minutes. Flip and continue to cook until second side is browned. Move chicken to cool side of grill and brush all over with barbecue glaze. Top each chicken breast with one slice of provolone cheese. Cover and continue to cook until cheese has melted and meat register 160°F on an instant read thermometer inserted into the center of breast, about 5 minutes more. Transfer chicken to a plate and let rest for 5 minutes. 

    7 Lightly butter cut sides of potato rolls. Place rolls over hot side of grill, cut side down, until lightly toasted, about 1 minute; transfer to a tray. Top each bun with a chicken breast, tomato, onion, lettuce, and bacon and serve immediately with remaining barbecue glaze.

    Thursday, July 3, 2014

    Spicy Chicken Botti


     4 Boneless Chicken Breasts – skin removed & cut into small pieces 
    3-4 tablespoon Ginger & Garlic Paste 
    3-4 tablespoon Lemon Juice 
    1 tablespoon Chilli powder 
    3 tablespoon Cumin Seeds 
    1 tablespoon Mango Powder - Amchoor 
    1 tablespoon Garam Masala 
    8-10 tablespoon Oil 
    6-8 Heaped Spoons Full Fat Turkish Yogurt 
    1 teaspoon Orange Food Colouring Salt to taste TO BASTE: 
    3-4 tablespoon melted butter 


    1. Place chicken in a bowl add ginger & garlic paste and lemon juice and 5-10 minutes 
    2. Next add the food colouring and mix well and then the other dry ingredients and mix well again, make sure all the chicken is coated well 
    3. Whisk the yogurt and add to the chicken and mix 
    4. Lastly add the oil and mix well 
     5. Leave to marinate for 20-30 minutes - overnight works best 
    6. Soak Bamboo sticks in cold water for minimum of 20 minutes 
    7. Thread chicken on the sticks 
    8. Cook on BBQ turning occasionally till done and basting with left over marinade and melted butter

    Monday, June 30, 2014

    Spicy Cashew Chicken


    2 lbs boneless skinless chicken breasts (About 4 pieces), cut into smaller pieces 
    1/4 cup all purpose flour 
    1/2 tsp black pepper 
    1 Tbsp canola oil 
    1/4 cup soy sauce 
    2 Tbsp rice vinegar 
    2 Tbsp ketchup 
    1 Tbsp brown sugar 
    1 garlic clove, minced 
    1/2 tsp grated fresh ginger 
    1/4 tsp red pepper flakes 
    1/2 cup UNSALTED cashews 


    Combine flour and pepper in resealable food storage bag. 
    Add chicken. Shake to coat with flour mixture. 
    Heat oil in skillet over medium-high heat. 
    Brown chicken about 2 minutes on each side. Place chicken in slow cooker. Combine soy sauce, vinegar, ketchup, sugar, garlic, ginger, and pepper flakes in small bowl; pour over chicken. 
    Cook on LOW for 3 to 4 hours. 
    Add cashews and stir.