February 12, 2004

 Shami kebab
Ingredients
1 kg beef
1 tsp zeera
1/2 kg chana daal
50 grams ginger
2 large black cardamom
4 small cardamon
8-10 whole red chillies
8 green chillies
10 cloves
Salt to taste
2 eggs beaten
2 glass of water
Oil for frying

Method
Soak daal in water for half an hour and drain. In a pan, place meat and all the ingredients except eggs and oil. Add water and cook until tender. In another pan place daal, salt and one glass of water. Let it simmer till daal is tender. Allow to cool. Blend meat and daal till well mixed. Make flat kebabs from mixture. Dip the kebabs in egg and shallow fry till both sides are brown.

Pasanda
Ingredients
1 kg beef (you can ask the butcher to make thin slices)
4 tsp lemon juice
4 tsp ginger/garlic paste
2 tsp papaya paste
2 tsp green chilli paste
1 tsp each poppy seeds, cumin seeds, sesame seeds(roasted and ground)
salt to taste
3 eggs beaten
1 tsp red chilli powder
oil for frying

Method
Grind all the masalas. Marinate beef in lemon juice, ginger/garlic paste, salt and papaya for five hours. Apply other ingredients and roasted ingredients and keep aside. When marinated, dip in beaten eggs and shallow fry till both sides are brown.

Lamb leg (or mutton leg)
Ingredients
1 lamb leg
1/4 kg ghee
1/4 kg yogurt
2 tbsp ginger/garlic paste
2 tbsp lemon juice
2 tbsp red chilli powder
1 tsp garam masala powder
1/4 tsp saffron
1 tsp jaifar/javatri powder
salt to taste
red onion opional
corriander leaves and green chillies for garnishing

Method
Make light cuts into the lamb leg. Marinate the leg with salt, lemon juice and papaya for 2 hours. Mix all the spices and yogurt in melted ghee. Smear the mixture onto the lamb leg. Once marinated, place the leg in a big sauce pan, and cook on low heat till tender. (If you want gravy add a cup of crushed red onion in it.) Garnish with corriander leaves and green chillies.

Hunter beef
Ingredients
2 kg beef piece
1 cup black salt (available at grocery stores)
1 cup white salt
4 tsp baking soda
1/2 bottle vinegar

Method
Take the piece of beef and pierce all over with metal rod or knife. Marinate the beef in salts, baking soda and vinegar mixture for one day. The following day, drain the salted water from the beef and place the meat in a big sauce pan filled with fresh water. Cook for 6-8 hours on low flame till tender. You can use a knife to check if it is done. Sprinkle chat masala and black pepper on the beef and make sandwiches.

Paya
Ingredients
Trotters or paya 4-6
6-8 green chillies chopped
1 tbsp ginger/garlic paste
2 cups oil
1 tbsp tomato puree
1 tsp red chilli powder
1/4 tumeric powder
water as requied
A handful of flour
1 tsp salt
whole gsram masala as required
6-8 onion chopped
1 tbsp kewra
Coriander leaves, ginger slices, green chillies and lemon slices for garnishing.

Method
Rub flour on trotters and leave aside for an hour. Then clean them with hot water. Boil trotters in 10 glasses of water and cook on low flame till tender. Meanwhile, heat oil in a pan and fry chopped onion. Add one glass of water and the rest of the ingredients. Add boiled trotters and cook till desired amount of gravy is obtained. When ready, sprinkle garnishing ingredients, along with kewra water and serve with lemon slices.

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