PASENDAY MASALA

PASENDAY MASALA

MUTTON BONE LESS                                                         ½ KG

OIL                                                                                     125 GRAMS

YOUGURT                                                                          250 GRAMS

ONION                                                                               2

GREEN CHILLI                                                                    4

ALAICHEE                                                                          5

GARAM MASALA                                                               1 TABLE SAPOON

GARLIC                                                                              10 SLICE CHOPPED

GINGER                                                                              1 INCH PICECE

DHANIA HERAAA                                                                1  TABLE SAPOON

RED CHILI                                                                            AS PER TASTE

SALT                                                                                   AS PER UR TASTE

ADD ALL THE INGERERIDIENTS IN A PAN  AND ALSO THE MEAT  ADD WATER AND OIL IN IT  AND LET THE MEAT TO BE COOKED AFTER SOME TIME WHEN MEAT IS COOKED , THAN SERVE IT WITH  STIR FRY ONION ON IT AND GREEN CHILIES,DHANIA,

PEPER STAKES

PAPER STAKES

BEEF                                                                      1 KG

TOMATO SAUCE                                                   2 TEA SAPOON

RAI POWDER                                                        1 TEA SAPOON

SALT                                                                      AS PER TASTE

VINEGAR                                                               2 TABLE SAPOON

GARLIC                                                                 3 SLICE

BUTTER                                                                1 TABLE SAPOON

COOKING OIL                                                      1 TABLE SAPOON

BLACK PAPER                                                      AS PER  NEED

TAKE THE LONG SLICE OF MEAT AND PRESS THEM  SO THAT THEY BECOME SPREAD

MARINATE IT WITH RAI POWDER BLACK PAPER AND SALT, NOW  TAKE A WIDE FRYING PAN OR A BIG FRY PAN AND POUR TWO TABLE SAPOON  OIL AND HEAT IT UP AND THAN ADD MEAT ON IT , NOW TAKE ANOTHER  PAN AND POUR ALL  THE REMAINING INGEREDIENTS WITH BUTTER ON IT AND HEAT THEM UP,NOW ADD THIS MASALA TO THE MEAT IN THE FIRST FRYING PAN AND THE DISH IS READY TO SERVE

ONION SOUP

ONION SOUP

ONION                                                                                4

SALT                                                                                   AS PER TASTE

BLACK PAPER                                                                    BLACK PAPER

EGGS                                                                                 2 EGGS

LEMON JUICE                                                                    LEMON JUICE

WATER                                                                               4 CUP

REFINED FLOOR                                                                ¼ CUP

POTATO                                                                             CUT PIECE  1.5  CUP

BROWN SUGER                                                                 1/4^TH CUP

MUSTARD POWDER                                                          1 TEA SAPOON

DRY PODINA                                                                      1.5 TEA SAPOON

COOKING OIL                                                                    HALF CUP

ADD ALL THE INGEREDIENTS IN A PAN AND COOKED THEM  AFTER 30 MINUTES THE SOUP WILL BE READY TO SERVE

MUTTON SECUSE

MOSAKA

MOSAKA

QEEMA

OLIVE OIL

YOUGURT

TOMATO PEURY

MOZRILLA CHEASE

WHITE SAUCE

ORIGANO

GARLIC

BUTTER

EGG PLANT

RED CHILLI CHOPPED

SALT

MINT MUTTON

MINT MUTTON

MUTTON                                                 ½ KG

ONION                                                    100 GRAMS

OIL                                                          50 GRAM

GREEN CHILI                                           20 GRAM

MUSTARD POWDER                              ½ TEA SAPOON

GINGER PASTE                                       1 TEA SAPOON

GARLIC                                                  1 TEA SAPOON

RED CHILI                                             1 TABLE SAPOON

VINEGAR                                              2 TABLE SAPOON

MINT(PODINA)                                    100 GRAM       

BLACK PAPER POWDER                      AS PER TASTE

SALT                                                    AS PER TASTE

BOILED THE MUTTON WITH SALT AND MUSTARD POWDER  THAN MARINATE IT WITH  GARLIC PASTE,GINGER PASTE,SALT,BLACK PAPER,RED CHILI AND VINGEAR FOR 8 HOURS THAN MARINATE IT AGAIN FOR 3 HOURS WITH GREEN CHILI,MINT AND FRY ONION,NOW COOK THE MEAT IN A PAN WITH OIL  IN A HIGH FIRE 2 TO 3 MINUTES THAN PUT IT ON A VERY LOW FIRE 10 TO 15 MINTES BY COVERING THE PAN AND THAN SERVE IT WITH CHAPATI

MINS AND BREAD FRAITERS

MINS AND BREAD FRAITERS

BEEF QEEMA                                                                        1 KG

SALT                                                                                      AS PER TASTE

BREAD SLICE                                                                         6

EGG BLENDED                                                                      1

VINEGAR                                                                              TWO TABLE SAPOON

SOYASAUCE                                                                         TWO TABLE SAPOON

GREEN DHANIA                                                                   100 GRAM

GREEN CHILI                                                                        6 PICES

COOKING OIL                                                                      FOR  FRYING

MIX ALL THE INGERIDIENT THAT ARE  ABOVE MENTIONED  AND LET THEM FOR 1 HOUR TO MARINATE IN FRIDGE AND AFTER ONE HOUR PICK THEM OUT FROM FRIDGE  AND SHAPE THEM BY YOUR HAND AND THAN  FRY THEM IN THE PAN WITH OIL,