Qemay Wali Khichri

Ingredients For Keemay Wali Khichri:

Beef mince 1/2 kg
Onion ground 2
Green chilies whole 6
Yogurt 1 cup
Oil 1/2 cup
Allspice 1 tsp
Salt 1 tsp
Ginger garlic paste 2 tsp
Coriander roasted 2 tsp
Chili powder 2 tsp
Cardamom powder 1/2 tsp
Coriander leaves 2 tbsp
Mint leaves chopped 2 tbsp
Cumin crushed 1 tsp

Method:
For Keema:

Heat 1/2 cup oil add 2 brown onion and fry till pink, add 1/2 kg mince along with 2 tsp ginger garlic paste, 1 tsp salt chili powder, cumin crushed, 1 tsp all spice and 1/2 tsp cardamom powder, fry well, add 1 cup yogurt fry well, cover and cook for 10 minutes till mince tender.
Add 2 tbsp chopped mint leaves, 2 tbsp coriander leaves and 6 green chilies.

For Khichri:

Heat 1/4 cup oil in a pan, add 3 tbsp brown onion, 1/2 tsp ginger garlic paste, 300 gm soaked rice and 1/2 cup lentils mixture, fry till light brown, add 1/4 tsp turmeric, whole mixed whole spices, 2 tsp salt and 2 cups of water, cover and cook till done.

To Serve:

Spread cooked khichri over mince, add 1/2 cup milk, 2 tbsp fried onion on top, simmer for 15 minutes, before serving mix gently and remove.

Keemay Wali Khichri by Zarnak Sidhwa

Filament Coal Beef

Ingredients For Filament Coal Beef:
Beef/ mutton 1/2 kg
Ginger garlic paste 2 tbsp
Onion 1 medium
Yogurt 1 cup
All spice powder 1/2 tsp
Chili powder 1 tsp
Turmeric powder 1/4 tsp
Green chili 2-3
Coriander 1/4 bunch
Mint leaves 1/4 bunch
Lemon juice 1 tbsp
Oil 4 tbsp
Coal 1 small piece

Method:
First cut meat into medium cubes.
Next take a pan put this meat in the pan and add 1 tb sp of ginger garlic paste, yogurt, add spice powder, chili powder, turmeric powderand water cook it on medium flame till the meatbecomes tender and water get dry.
After that leave until it become cool, and then shred the meat.
Now take another pan, put oil it in and add onion fry it till golden brown then add 1 tbsp of ginger garlic paste fry it just for few minutes.
Next add shredded meat in that pan fold and cook it on medium flame for few minutes add little water if required, leave it for 5 minutes on simmering flame.
After that add lemon juice, green chilies, coriander and mint leaves.
Finally place a red hot coal in that put a little oil on the coal and immediately cover it with a lid to give a coal smoke.
Serve hot with chapatti or fried paratha with any condiment.

Filament Coal Beef by Samreen Junaid

Zarnak's wardrobe for this episode was sponsored by G I R L I E.

Beef Stroganoff

Beef Stroganoff by Zarnak Sidhwa

Meatball Pulao

Meatball Pulao

Ingredients

Mutton, minced 250 gm
Rice 1 ½ cup
Red chili powder 1 tsp
Garam masala powder ½ tsp
Coriander powder 1 tsp
Salt to taste
Ginger-garlic paste 1 tbsp
Oil 1 tbsp
Bay leaves 2 – 3
Green cardamoms 6 – 8
Black cardamoms 4 – 5
Black peppercorns 5 – 6
Cinnamon 1 inch stick
Cloves 4 – 5
Cumin seeds 1 tsp
Onions, sliced 2
Yogurt 1 cup
Mint leaves few for garnish

Method

Grind together mutton mince, red chili powder, garam masala powder, coriander powder, salt and 1 tsp ginger-garlic paste. 

Heat oil. 

Add bay leaves, green cardamoms, black cardamoms, black peppercorns, cinnamon, cloves and cumin seeds and sauté till fragrant.
Add the onions. 

Add the remaining ginger-garlic paste and sauté till 1 minute. 

Add yogurt and mix. 

Drain the rice and add to the masala. 

Add water, salt and mix. 

Cover and cook. 

Apply oil on your hands and shape the mince mixture into small balls and add to the rice. 

Stir lightly and cover and cook for 10-12 minutes. 

Keep stirring gently from time to time till both the rice and mince balls are cooked. Garnish with mint leaves and serve hot.

Meat Ball Pulao by Zarnak Sidhwa

Patiala Gosht

Patiala Gosht
Ingredients

Mutton boneless pieces 1 kg
Ginger, chopped 3 inch piece
Garlic, chopped 10 cloves
Oil 2 tbsp
Onions, chopped 2
Salt to taste
Black cardamoms 4
Cloves 5
Bay leaves 2
Cinnamon 2 inch stick
Black peppercorns, crushed 6
Red chili powder 1 tsp
Turmeric powder ½ tsp
Coriander powder 1 tbsp
Tomatoes, chopped 2 medium
Cumin seeds, pounded 1 ½ tsp
Coriander leaves, chopped 2 tbsp
Ginger pieces chopped 3 inch piece

Method

Heat oil, add mutton pieces, onions, ginger-garlic paste and salt and sauté over low heat for about ten minutes. 

Add black cardamoms, cloves, bay leaves, cinnamon sticks and crushed black peppercorns and sauté for half a minute. 

Add water, cover and cook until meat is tender.
Remove the meat pieces from the gravy and keep aside. 

Add red chili powder, turmeric powder and coriander powder to the gravy and stir.
Increase the heat, add tomatoes and cook till pulpy.
Add water and simmer. 

Meanwhile skewer a ginger piece between two mutton pieces on two inch wooden sticks and place the skewers in the gravy and simmer for five minutes, turning the skewers at regular intervals.
Add cumin powder and stir for a minute. 

Arrange the skewers on a flat dish, pour the gravy and garnish with coriander leaves. Serve hot.

Patiala Gosht by Zarnak Sidhwa

Mince Noodle Bake

Ingredients For Mince Noodle Bake:

Onion 1 cupShredded carrot 1 cup
Minced garlic 2 tsp
Mutton or beef mince 1/2 kg
Tomato Ketchup 1 cup
Crushed red chilies 1 tbsp
Salt 1 tsp

Mince Noodle Bake by Zarnak Sidhwa

Fajita Steaks

Ingredients
Undercut steak, cut into strips 1 kg
Oil 2 tsp
Capsicum, cut into thin strips 1
Onion, thinly sliced 1
Garlic, minced 3 cloves
Chili powder ½ tsp
Oregano ¼ tsp
Pepper ¼ tsp
Salsa 1 cup
Flour tortillas, warmed 5 – 6

Directions
Brown steak strips in oil; drain. 

Add capsicum, onion, garlic, chili powder, oregano and pepper.

 Cook and stir for 5 minutes. 

Add salsa; cook for 3 more minutes.

Spoon 3/4 cup down center of each tortilla.

Roll over and serve.

Fajita Steaks by Zarnak Sidhwa

Lahori Hareesa

Ingredients For Lahori Hareesa:

Chicken boneless  500 gm
Wheat boiled  300 gm
Beef mince  250 gm
Green chili paste 45 gm
Yogurt  250 gm
Spinach chopped 200 gm
Pure ghee  250 gm
Ginger garlic paste 2 tbsp
Onion chopped  1
Chili powder  20 gm
Coriander leaves a few
Salt to taste
Ingredients For Garnish:
Lemon  1
Green chilies  as required
Chaat masala  as required

Method:
Heat ghee in a pan, add in 1 chopped onion and saute till golden brown.
Now add 2 tbsp ginger garlic paste and fry well.
Add chicken, yogurt, green chili paste and chili powder along with 1 glass of water.
Cook over medium flame till chicken is tender.
Now fry it very well.
Add boiled wheat, chopped spinach and 1 glass of water.
Cover and let it cook.
For kabab mix together beef mince, green chili paste, coriander leaves, salt and chili powder in a bowl.
Mix very well and make thin long kababs.
Shallow fry the prepared kabab till golden brown, add to the hareesa mixture dish it out.
Garnish with chopped coriander leaves and green chilies.
Serve hot.

Lahori Hareesa by Chef Ali

Philly Steak Sandwich

Ingredients for Steak Sandwich:
Salt 1 tsp
Black pepper 1 tsp
Garlic 2-3 cloves
Beef undercut 250 gm
Worcestershire sauce 1 tbsp
Oil 2 tbsp
Onions 2
Mustard paste 1 tsp
Mayonnaise 1 tbsp
Cheese slices as required
Bread or buns as required

Method:
Marinate the steak strips with salt, crushed garlic, crushed black pepper and half the worcestershire sauce and let stand for a while. 
Heat oil and stir fry for a while and remove in a bowl when done.
In a pan, heat oil and add the thickly sliced onions, let caramelize and turn golden.
Add some worcestershire sauce and remove in a bowl.
Spread some mustard and mayonnaise on bread or rolls and pile with the onions and steak strips, put a cheese slice and top with the other bread and serve immediately.

Philly Steak Sandwich by Zarnak Sidhwa

Chilli Con Carne Jacket

Ingredients
Red kidney beans 1 can
Mutton mince 250gm
Oil 2 tbsp
Onions, chopped 2
Fresh red chilies, chopped 2
Garlic 2 cloves
Flour 1 tbsp
Stock 2 cups
Tomato puree 2 tbsp
Salt to taste
Pepper to taste
Capsicum, cubed 1
Coriander, chopped as required
Cream ½ cup
Lemon (Juice) 1
Potatoes 3 large
Oil 2-3 tbsp
Salt to sprinkle

Method 
To bake the potatoes:
Scrub potatoes well and brush with oil and salt.
Put each potato individually in a piece of foil.
Bake at 180 degrees C for 1 hour or till done. 
Cut in half and scoop out the potato slightly. 

To make the sour cream:
Add lemon juice to the cream and let stand for 10 minutes. 

For the filling:
Heat oil, add mince, brown it and take out.
In the same pan add onions, garlic, red chilies, flour, stock, tomato purée, salt and pepper, sauté.
Add mince and let cook.
Add the beans and let simmer, add red capsicum and let cook for 5 more minutes. Serve in scooped out large jacket potatoes, top with a little sour cream and coriander.

Chilli Con Carne Jacket by Zarnak Sidhwa

Hara Masala Keema by Zarnak Sidhwa

Ingredients
Peas ½ kg
Mince ½ kg
Onion chopped 250 gm
Butter 100 gm
Green chilies 6
Tomato puree 1 cup
Yogurt 1 cup
Coriander leaves ½ bunch
Chili powder 1 tsp
Black pepper 1 tsp
Cumin seeds 1 tsp
Turmeric powder 1 tsp
Garlic chopped 1 tsp
Salt 1 tsp
Oil 2 tbsp

Method
Heat 2 tbsp oil in pan, add 250 gm chopped onion and fry till soft.
Now add ½ kg mince and fry well. 
Add 1 cup tomato puree, 1 tsp chopped garlic, 6 green chilies, 1 tsp cumin seeds, ½ bunch coriander leaves, 1 tsp salt, 1 tsp turmeric powder, 1 tsp chili powder and 1 tsp black pepper. 
Fry well till oil comes on top. 
Now add ½ kg peas and 250 gm yogurt.
Simmer for 20 minutes till peas are tender. 
Turn the flame off.
Dish it out, garnish with coriander leaves and serve.

Hara Masala Keema by Zarnak Sidhwa

Lebanese Kebab

Ingredients:
Beef Boti 250 gms
ginger garlic paste
salt and pepper to taste
Sugar 1/4 teaspoon
Soya Sauce: 5 tbsp
Red chili flakes 1 tsp
Potato 2, medium boiled and mashed
Spaghetti 1/4 cup boiled
Egg beaten 1 to 2
Bread Crumbs
1 cup
Oil for deep frying

Method:

Boil the beef boti, in garlic/ginger paste, salt, black pepper powder, sugar and soya sauce.

Boil till the meat is thoroughly cooked and shred the meat and set aside.

Now add mashed potato in the shredded meat and mix well.

Now add the boiled spaghetti and combine all the 3 things well. 

Shape into cutlets.
Beat egg with a pinch of salt n black pepper in a bowl. 

In a plate, put bread crumbs. 

Dip these Kebabs in egg and then coat them well with bread crumbs. 

Heat oil in a deep wok and deep fry them on medium flame till golden brown. 

Serve hot with ketchup.