Lahori Raseelay Kebab
Servings - 2 - 3
INGREDIENTS
(For Lahori Raseelay Kebab)

Minced chicken - 500 grams
Onions - 90 grams
Green apple - 200 grams
Ginger paste - 1 teaspoon
Garlic paste - 1 teaspoon
Green chili - 4
Mint - 1 tablespoon
Coriander - 1 tablespoon
Crushed black pepper - 1 teaspoon
Cumin seeds - 1 teaspoon
Coriander seeds - 2 teaspoons
Fennel seeds - 1/2 teaspoon
Chilli flakes - 1/2 teaspoon
Salt - 1 1/2 teaspoons
Red chili - 1/2 teaspoon
Garam masala - 1 teaspoon
Baking soda - 1/2 teaspoon
Fresh cream - 2 tablespoons
Ghee - for shallow frying
(For Tamarind Plum Sauce)
Plum - 180 grams
Water - 300 milliliters
Tamarind pulp - 50 grams
Ketchup - 75 grams
Red chili - 1/4 teaspoon
PREPARATION
(For Lahori Raseelay Kebab)
1. In a mixing bowl, add all the ingredients and mix it well.
2. Refrigerate for 15 minutes.
3. Take some mixture in your hands and flatten it with the help of your fingers.
4. Place a skewer on it and shape it into a kebab.
5. Heat some ghee in a grill pan and place the prepared kebab on it.
6. Cook for 5 - 7 minutes on medium heat.
7. Flip it to the other side.
8. Cook until it turns dark brown in color from all sides.
9. Remove it from heat and keep aside.
(For Tamarind Plum Sauce)
1. Take a pan, add 300 milliliters water, 180 grams plum and stir well.
2. Bring it to a boil.
3. Remove it from heat and transfer this into a blender.
4. Blend it into a puree.
5. Transfer this into a mixing bowl, add 50 grams tamarind pulp, 75 grams ketchup, 1/4 teaspoon red chili and mix it well.
6. Serve it with prepared lahori raseelay kebab.
Bazlama
Servings - 2 - 3
INGREDIENTS
Dry yeast - 2 teaspoons
Sugar - 1 teaspoon
Warm water - 80 milliliters
All purpose flour - 450 grams
Salt - 1/2 teaspoon
Greek yogurt - 55 grams
Warm water - 200 milliliters
Olive oil - for brushing
PREPARATION
1. In a mixing bowl, add 2 teaspoons dry yeast, 1 teaspoon sugar, 80 milliliters warm water and mix it well.
2. Rest the mixture for 10 minutes.
3. Add 450 grams all purpose flour, 1/2 teaspoon salt, 55 grams greek yogurt and mix it well.
4. Add 200 milliliters warm water and knead it into a smooth soft dough.
5. Rest the dough for 3 hours.
6. Take a ball from dough and dust it with all purpose flour.
7. Flatten it with the help of your fingers.
8. Cover it with cloth.
9. Rest for 15 minutes.
10. Place it on a hot tawa and cook on moderate heat for 2 - 3 minutes.
11. Flip it gently.
12. Brush it with olive oil.
13. Flip it again and brush the other side too.
14. Cook until it turns golden brown in color from both sides.
15. Remove it from heat.
16. Serve.
Nalli Nihari
Servings - 2 - 3
INGREDIENTS
(For Nihari Masala)
Cumin seeds - 1 teaspoon
Fennel seeds - 1 teaspoon
Caraway seeds - 1 teaspoon
Green cardamom - 5 pods
Black cardamom - 1 pod
Cloves - 4 pods
Black peppercorns - 1/4 teaspoon
Mace - 1
Cinnamon stick - 1
Bay leaf - 1
Dry red chili - 2
Dry ginger powder - 1 teaspoon
Nutmeg powder - 1/2 teaspoon
(For Nalli Nihari)
Mutton - 1 kilogram
Salt - 1 teaspoon
Ginger garlic paste - 1 tablespoon
Ghee - 45 milliliters
Ginger garlic paste - 1 tablespoon
Onions - 170 grams
Marinated mutton
Turmeric - 1/4 teaspoon
Prepared nihari masala
Coriander powder - 2 teaspoons
Salt - 1 teaspoon
Paprika - 1 teaspoon
Water - 1.3 litres
Wheat flour - 1 tablespoon
Water - 50 milliliters
Lemon juice - 15 milliliters
Coriander - 2 tablespoons
PREPARATION
(For Nihari Masala)
1. Take a pan, add all the ingredients except dry ginger powder and nutmeg powder.
2. Dry roast for 3 - 5 minutes on medium heat or until it turns golden brown in color.
3. Remove it from heat and transfer this into a blender and blend it into a fine powder.
4. Transfer this into a bowl, add 1 teaspoon dry ginger powder, 1/2 teaspoon nutmeg powder and mix it well.
5. Keep aside.
(For Nalli Nihari)
1. In a mixing bowl, add 1 kilogram mutton, 1 teaspoon salt, 1 tablespoon ginger garlic paste and mix it well.
2. Mariante for 30 minutes.
3. Heat 45 milliliters ghee in a heavy skillet, add 1 tablespoon ginger garlic paste and stir well.
4. Then, add 170 grams onions and fry till translucent or until it turns golden brown in color.
5. Now, add the marinated mutton in it and mix it well.
6. Cover it with lid and cook for about 10 - 12 minutes on medium heat.
7. Open the lid and give it a nice stir.
8. Add 1/4 teaspoon turmeric and stir well.
9. Then, add the prepared masala and mix it well.
10. Add 2 teaspoons coriander powder, 1 teaspoon salt, 1 teaspoon paprika and mix it well.
11. Now, add 1.3 litres water and mix it well.
12. Cover it with lid and cook for about 40 - 45 minutes on medium heat.
13. Open the lid and give it a nice stir.
14. In a bowl, add 1 tablespoon wheat flour, 50 milliliters water and mix it well.
15. Pour this into the skillet and mix it well.
16. Agin cover it with lid and cook for about 10 - 15 minutes on medium heat.
17. Open the lid and give it a nice stir.
18. Add 15 milliliters lemon juice, 2 tablespoons coriander and mix it well.
19. Cook for another 3 - 5 minutes on medium heat.
20. Remove it from heat.
21. Garnish with coriander.
22. Serve hot.
Firdausi Murgh Pulao
Servings - 2 - 3
INGREDIENTS

Water - 1.5 litres
Olive oil - 1 teaspoon
Salt - 1 teaspoon
Rice - 250 grams
Water - for washing
Chicken - 600 grams
Salt - 3/4 teaspoon
Black pepper - 1/2 teaspoon
Warm water - 45 milliliters
Saffron - 1/2 teaspoon
Olive oil - 30 milliliters
Olive oil - 30 milliliters
Garlic - 1 teaspoon
Onions - 115 grams
Thyme - 1 teaspoon
Bell pepper - 30 grams
Lime juice - 1 tablespoon
Dry white wine - 100 milliliters
Chicken stock - 125 milliliters
Salt - 1/4 teaspoon
Black pepper powder - 1/4 teaspoon
Green peas - 100 grams
Mint leaves - for garnishing
PREPARATION
1. Take a heavy skillet, add 1.5 litres water, 1 teaspoon olive oil, 1 teaspoon salt, 250 grams rice and mix it well.
2. Bring it to a boil.
3. Boil for 5 - 7 minutes on medium heat or until the rice is fully cooked.
4. Remove it from heat and strain the rice.
5. Wash it with water properly.
6. In a mixing bowl, add 600 grams chicken, 1/4 teaspoon salt, 1/2 teaspoon black pepper and mix it well.
7. Marinate for 15 minutes.
8. In a bowl, add 45 milliliters warm water, 1/2 teaspoon saffron and mix it well.
9. Soak for 20 minutes.
10. Heat 30 milliliters olive oil in a pan, add the marinated chicken in it and mix it well.
11. Cook for 8 - 10 minutes on medium heat.
12. Remove it from heat and keep aside.
13. Heat 30 milliliters olive oil in a heavy skillet, add 1 teaspoon garlic, 115 grams onions and fry till translucent.
14. Add teaspoon thyme and mix it well.
15. Add 30 grams bell pepper and mix it well.
16. Then, add the cooked chicken and mix it again.
17. Cook for 5 - 7 minutes on medium heat.
18. Now, add 15 milliliters lime juice, 100 milliliters dry white wine, 125 milliliters chicken stock, 1/4 teaspoon salt, 1/4 teaspoon black pepper powder and mix it well.
19. Cook for 3 - 5 minutes on medium heat.
20. Now, add a layer of boiled rice on top of it.
21. Pour the soaked saffron water on it.
22. Garnish with green peas and cover it with lid. Cook for about 3 - 5 minutes on medium heat.
23. Remove it from heat.
24. Garnish with mint leaves.
25. Serve.
Keri Pudina Sharbat


Servings - 2
INGREDIENTS
Water - 1 litre
Raw mango - 800 grams
Sugar - 150 grams
Roasted cumin seeds - 1 teaspoon
Black pepper powder - 1 teaspoon
Black salt - 1 teaspoon
Mint leaves - 5 grams
Ice cubes
Cold water - 500 milliliters
Mint leaves - for garnishing
PREPARATION
1. Take a heavy skillet, add 1 litre water, 800 grams raw mangoes and mix it well.
2. Bring it to a boil.
3. Cover it with lid and boil for about 10 - 12 minutes.
4. Open the lid and give it a nice stir.
5. Remove it from heat and cool for about 10 minutes.
6. Transfer this into a blender, add 150 grams sugar, 1 teaspoon roasted cumin seeds, 1 teaspoon black pepper powder, 1 teaspoon black salt, 5 grams mint and blend it into a puree.
7. Strain the puree properly.
8. Take a serving glass, add some ice.
9. Pour the prepared concentrate in it.
10. Fill it with cold water and stir well.
11. Garnish with mint leaves.
12. Serve.
Sheer Khurma
Servings - 3 - 4
INGREDIENTS
Ghee - 1 teaspoon
Almonds - 15 grams
Cashews - 15 grams
Pistachios - 15 grams
Chironji - 15 grams
Ghee - 1 teaspoon
Dates - 20 grams
Raisins - 20 grams
Ghee - 1 1/2 teaspoons
Vermicelli - 120 grams
Milk - 1 litre
Sugar - 90 grams
Condensed milk - 2 tablespoons
Cardamom powder - 1/4 teaspoon
Rose water - 1 teaspoon
Pistachios - for garnishing
PREPARATION
1. Heat 1 teaspoon ghee in a pan, add 15 grams almonds, 15 grams cashews, 15 grams pistachios, 15 grams chironji and roast for 3 - 5 minutes on medium heat or until it turns golden brown in color.
2. Remove it from heat and keep aside.
3. Heat 1 teaspoon ghee in a another pan, add 20 grams dates, 20 grams raisins and roast for 3 - 5 minutes on medium heat or until it turns golden brown in color.
4. Remove it from heat and keep aside.
5. Heat 1 1/2 teaspoons ghee in a another pan, add 120 grams vermicelli and roast for 5 - 7 minutes on medium heat or until it turns golden brown in color.
6. Remove it from heat and keep aside.
7. Take a skillet, add 1 litre milk and stir well.
8. Bring it to a boil.
9. Then, add the roasted vermicelli in it and mix it well.
10. Add 90 grams sugar, 2 tablespoons condensed milk and mix it well.
11. Cook for 5 - 7 minutes on medium heat.
12. Now, add the roasted dry fruits and mix it well.
13. Cook for 5 - 7 minutes on medium heat.
14. Add 1/4 teaspoon cardamom powder, 1 teaspoon rose water and mix it well.
15. Cook for another 3 - 5 minutes on medium heat.
16. Remove it from heat.
17. Garnish with pistachios.
18. Serve.
