Balti Gosht

<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-PpUlZhsAR7I/UF1870PlkjI/AAAAAAAAJhA/6Gssc2dBvm8/s1600/qorma2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://4.bp.blogspot.com/-PpUlZhsAR7I/UF1870PlkjI/AAAAAAAAJhA/6Gssc2dBvm8/s640/qorma2.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"></div><div class="MsoNormal" style="color: #333333; font-size: 12pt; margin: 0in 0in 0.0001pt; outline: none; padding: 0px; text-align: justify;"><b><span style="background-color: white; color: black; font-family: 'Book Antiqua'; font-size: 22pt;">Balti Gusht.<o:p></o:p></span></b></div><div class="MsoNormal" style="color: #333333; font-size: 12pt; margin: 0in 0in 0.0001pt; outline: none; padding: 0px; text-align: justify;"><span style="background-color: white;"><br /></span></div><div class="MsoNormal" style="color: #333333; margin: 0in 0in 0.0001pt; outline: none; padding: 0px; text-align: justify;"><span style="background-color: white;"><b><span style="color: black; font-family: 'Book Antiqua';">Ingredients:</span></b><span style="color: black; font-family: 'Book Antiqua';"><o:p></o:p></span></span></div><div class="MsoNormal" style="color: #333333; margin: 0in 0in 0.0001pt; outline: none; padding: 0px; text-align: justify;"><span style="background-color: white; color: black; font-family: 'Book Antiqua';">Medium size cuts of half chicken <o:p></o:p></span></div><div class="MsoNormal" style="color: #333333; margin: 0in 0in 0.0001pt; outline: none; padding: 0px; text-align: justify;"><span style="background-color: white; color: black; font-family: 'Book Antiqua';">1/4-cup oil<o:p></o:p></span></div><div class="MsoNormal" style="color: #333333; margin: 0in 0in 0.0001pt; outline: none; padding: 0px; text-align: justify;"><span style="background-color: white; color: black; font-family: 'Book Antiqua';">1 tbsp ground coriander powder<o:p></o:p></span></div><div class="MsoNormal" style="color: #333333; margin: 0in 0in 0.0001pt; outline: none; padding: 0px; text-align: justify;"><span style="background-color: white; color: black; font-family: 'Book Antiqua';">1 tsp cumin powder<o:p></o:p></span></div><div class="MsoNormal" style="color: #333333; margin: 0in 0in 0.0001pt; outline: none; padding: 0px; text-align: justify;"><span style="background-color: white; color: black; font-family: 'Book Antiqua';">1 tbsp ginger garlic paste<o:p></o:p></span></div><div class="MsoNormal" style="color: #333333; margin: 0in 0in 0.0001pt; outline: none; padding: 0px; text-align: justify;"><span style="background-color: white; color: black; font-family: 'Book Antiqua';">1 tsp paprika powder<o:p></o:p></span></div><div class="MsoNormal" style="color: #333333; margin: 0in 0in 0.0001pt; outline: none; padding: 0px; text-align: justify;"><span style="background-color: white; color: black; font-family: 'Book Antiqua';">1 tsp white pepper<o:p></o:p></span></div><div class="MsoNormal" style="color: #333333; margin: 0in 0in 0.0001pt; outline: none; padding: 0px; text-align: justify;"><span style="background-color: white; color: black; font-family: 'Book Antiqua';">2-cup tomato puree<o:p></o:p></span></div><div class="MsoNormal" style="color: #333333; margin: 0in 0in 0.0001pt; outline: none; padding: 0px; text-align: justify;"><span style="background-color: white; color: black; font-family: 'Book Antiqua';">2 medium size onion chopped<o:p></o:p></span></div><div class="MsoNormal" style="color: #333333; margin: 0in 0in 0.0001pt; outline: none; padding: 0px; text-align: justify;"><span style="background-color: white; color: black; font-family: 'Book Antiqua';">1 green chili minced<o:p></o:p></span></div><div class="MsoNormal" style="color: #333333; margin: 0in 0in 0.0001pt; outline: none; padding: 0px; text-align: justify;"><span style="background-color: white; color: black; font-family: 'Book Antiqua';">1/4-cup yogurt<o:p></o:p></span></div><div class="MsoNormal" style="color: #333333; margin: 0in 0in 0.0001pt; outline: none; padding: 0px; text-align: justify;"><span style="background-color: white;"><br /></span></div><div class="MsoNormal" style="color: #333333; margin: 0in 0in 0.0001pt; outline: none; padding: 0px; text-align: justify;"><b><span style="background-color: white; color: black; font-family: 'Book Antiqua';">Method:</span></b></div><div class="MsoNormal" style="color: #333333; margin: 0in 0in 0.0001pt; outline: none; padding: 0px; text-align: justify;"><b><span style="background-color: white; color: black; font-family: 'Book Antiqua';"><br /></span></b></div><div class="MsoNormal" style="color: #333333; margin: 0in 0in 0.0001pt; outline: none; padding: 0px; text-align: justify;"><div class="MsoNormal" style="margin: 0in 0in 0.0001pt; outline: none; padding: 0px;"><span style="background-color: white; color: black; font-family: 'Book Antiqua';">Dry roast the cumin and coriander for 1 minute on low heat and then grind it in the grinder and keep aside.<o:p></o:p></span></div><div class="MsoNormal" style="margin: 0in 0in 0.0001pt; outline: none; padding: 0px;"><span style="background-color: white; color: black; font-family: 'Book Antiqua';">Add oil and meat to the pot, cook it on medium heat for 5 minutes then add ginger Garlic paste, salt and rest of the spices, cook for 1 minute then add 1/4 cup of water and let it cook on low flame until the meat gets cooked (soft) then add tomato puree, ground masala, chili paste. Fry the onion until golden remove from oil  and blend in blender along with yogurt.<o:p></o:p></span></div><div class="MsoNormal" style="margin: 0in 0in 0.0001pt; outline: none; padding: 0px;"><span style="background-color: white; color: black; font-family: 'Book Antiqua';"> Add onion and yogurt sauce to meat and Cook it uncover on high flame, stir frequently. Until the gravy get thick, serve with rice or Bread.</span></div><div class="MsoNormal" style="font-size: 12pt; margin: 0in 0in 0.0001pt; outline: none; padding: 0px;"><span style="background-color: white; color: black; font-family: 'Book Antiqua'; font-size: 14pt;"><br /></span></div><div class="separator" style="clear: both; font-size: 12pt; text-align: center;"><a href="http://2.bp.blogspot.com/-Q_Gxz3PT8b0/UF19RwhwHWI/AAAAAAAAJhQ/IAwPkbJE4Uw/s1600/rice+ww.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://2.bp.blogspot.com/-Q_Gxz3PT8b0/UF19RwhwHWI/AAAAAAAAJhQ/IAwPkbJE4Uw/s640/rice+ww.jpg" width="640" /></a></div><div class="MsoNormal" style="font-size: 12pt; margin: 0in 0in 0.0001pt; outline: none; padding: 0px; text-align: center;"><span style="background-color: white; color: black; font-family: 'Book Antiqua'; font-size: 14pt;"><br /></span></div><div class="MsoNormal" style="font-size: 12pt; margin: 0in 0in 0.0001pt; outline: none; padding: 0px;"><span style="background-color: white; color: black; font-family: 'Book Antiqua'; font-size: 14pt;"><o:p></o:p></span></div><div style="font-size: 12pt;"><span style="background-color: white;"><br class="Apple-interchange-newline" /></span></div></div><br /><br /></div>

Balti Gosht

Balti Gusht. Ingredients: Medium size cuts of half chicken  1/4-cup oil 1 tbsp ground coriander powder 1 tsp cumin powder 1 tbsp ginger garl...

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Bihari kabab and ready made paratha..

<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-5hdZpwFSgYI/UAWR8WaRGhI/AAAAAAAAHsE/-zc5zBV2zbo/s1600/29081_393509021594_1645328_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://1.bp.blogspot.com/-5hdZpwFSgYI/UAWR8WaRGhI/AAAAAAAAHsE/-zc5zBV2zbo/s640/29081_393509021594_1645328_n.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"></div><div aria-live="polite" class="fbPhotosPhotoCaption" id="fbPhotoSnowliftCaption" style="color: #333333; display: inline; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px; outline: none; width: auto;" tabindex="0"><span class="hasCaption"><div class="text_exposed_root text_exposed" id="id_500591c581cf62643003995" style="display: inline;">Bihari kabab and ready made paratha..<br /><br /><span class="text_exposed_show" style="display: inline;">Bihari kabab...<br />1/2 kg beef passanday<br />1 tea sp ginger paste,<br />1 tea sp garlic paste,<br />1/2 tea sp ajwain,<br />1 tea sp garam masala powder,<br />1 1/2 tea sp lal mirch powder,<br />1/3 tea sp haldi,<br />4 tab sp dahi,<br />4 tab spoon oil,<br />salt ,<br />2 tab sp lemom juice,<br />fried onion 1 (large)<br />1 tab sp kacha papita (with skin)<br /><br />Method:<br />beef ki passanday lay kar us k beach may say do hissay karlain us k bad us ko wash kar kay saray ingredents add kar kar atleast over night merinate karlain,<br />us k bad shashlik sticks may beef k passandon ko lagadain aur over may jub tak bake karain jub tak k goosht achi tarah say gal na jaey jub pasanday achi tarhan say gal jain to us ko oven say nikal kar koylay da dhuan day dain mazedar Bihari kabab tayyar hain.<br />note:(oven 350'F )</span></div></span></div><div class="fbPhotoTagList" id="fbPhotoSnowliftTagList" style="color: #333333; display: inline; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;"><span class="fcg" style="color: grey;"> </span></div><br /><br /></div>

Bihari kabab and ready made paratha..

Bihari kabab and ready made paratha.. Bihari kabab... 1/2 kg beef passanday 1 tea sp ginger paste, 1 tea sp garlic paste, 1/2 tea sp ajwain,...

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مغلائی تندوری ران

<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-k673hWxECAY/T_lMmM3hKXI/AAAAAAAAHRI/sQzxZhBPsmU/s1600/delhi-durbar-sikandari-raan.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="316" src="http://3.bp.blogspot.com/-k673hWxECAY/T_lMmM3hKXI/AAAAAAAAHRI/sQzxZhBPsmU/s640/delhi-durbar-sikandari-raan.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"></div><center style="font-family: 'Alvi Nastaleeq', 'Alvi Nastaleeq', 'Urdu Naskh Asiatype', Tahoma; font-size: 24px; line-height: 36px; text-align: right;"><b><span style="color: black; font-size: x-large;">مغلائی تندوری ران</span></b></center><div style="text-align: right;"><span style="font-family: 'Alvi Nastaleeq', 'Alvi Nastaleeq', 'Urdu Naskh Asiatype', Tahoma; font-size: 24px; line-height: 36px;"><br /></span></div><div id="post_message_192276" style="font-family: 'Alvi Nastaleeq', 'Alvi Nastaleeq', 'Urdu Naskh Asiatype', Tahoma; font-size: 24px; line-height: 36px; text-align: right;">مغلائی تندوری ران اور سب سی اچھی بات یہ ہے ک آپ کو ایسی ترکیب بتاونگا کہ آپ کو تندور کی بھی ضرورت نہیں پڑے گی سب سی پہلے آپ نوٹ کر لے کہ سامان کیا کیا چاہیے ایک عدد بکرے کی ران . تیل ٢ چمچ ادرک پیسا ہوا ٢ چمچ لہسن ٢ چمچ لیموں کا رس ٤ چمچ روز میری ١ چمچ دہی ١ پاؤ کاجو ١٥ تا ٢٠ دانے خشخاش ١ چمچ مونگھ پہلی ١٠ دانے سفید چنا بغیر چھلکوں کے ١٥ دانے پپیتا پسا ہوا ڈھائی چمچ گرم مسالا ١ چمچ لال مرچ ١ چمچ فرنچ مسٹرڈ کریم آدھا چمچ رنگ پیلا اور لال نمک حسبے ضرورت سب سے پہلے تو یا کریں کہ آپ پانی میں سرکا ملا کر اس میں ران کو ڈال دیں تا کہ گوشت کی بو ختم ہو جائیں پھر ١ گھنٹے بعد ران کو نکال کر اس کو اچھی طرح پانی سے دھو کر کٹ لگا دے اور جو مسالے میں نے بتایئں ہے ان سب کو ملا لیں روز میری کو پیسنا نہیں ہے ان سب کو ملانے کے بعد اہک کویلہ جلا کر اس کو کسی ڈھکن والے برتن میں رکھ کر کویلہ کسی پلیٹ می رکھ کر اس کو مسالے کے ساتھ رکھ کر ڈھکن بند کر دیں تا کہ مسالے می بار بی کیو کی خوشبو آ جاۓ پھر اس مسالے کو کٹ لگی ہوی ران کو لگا دیں مسالے ران کو لگانے ک بعد ران کو المونیم فویل میں لپیٹ کر ٢٤ گھنٹے کے لیا فرج می رکھ دیں کیوں کہ ران کو اہک دیں پہلے مسالے لگانے ہوتے ہیں پھر فرج سے نکال کر آٹے کے پیڑے لے کر ان کو بیل کر المونیم فویل پر اچھی طرح لگا دیں کہ المونیم فویل نظر نہ آے پھر اس کو اون می رکھ دیں اون پہلے سے گرم ہونا چاہیے اون کو ٢٠٠ کی ڈگری پر رکھیں ور ١ گھنٹے ک لئے لگا دے گوشت گلہ کہ نہیں یا دیکھنے کے لیا آپ کسی نوک دار چیز کو ران میں گھسا کر دیکھے کہ اس راڈ یا چھری کو پانی لگا ہوا ہے یا سوکھا ہوا ہے اگر پانی ہے تو ابھی ور پکانا ہے اگر خشک ہے تو سمجھو ران تیار ہے اب اس کو نکال کر المونیم فویل ہٹا کر کسی ٹرے می نکال کر ران ک چاروں طرف سلاد لگا دیں اور سرو کریں کھائیں اور مسٹر شیف کو دعائیں دیں شکریہ</div><div class="vbseo_buttons" id="lkbtn_1.30715.192276" style="clear: both; font-family: 'Alvi Nastaleeq', 'Alvi Nastaleeq', 'Urdu Naskh Asiatype', Tahoma; font-size: 11px; margin: 10px 0px; position: relative; text-align: -webkit-auto;"><ul class="vbseo_links" style="margin: 0px; padding: 10px; text-align: right; visibility: visible; width: auto;"><br class="Apple-interchange-newline" /></ul></div><br /><br /></div>

مغلائی تندوری ران

مغلائی تندوری ران مغلائی تندوری ران اور سب سی اچھی بات یہ ہے ک آپ کو ایسی ترکیب بتاونگا کہ آپ کو تندور کی بھی ضرورت نہیں پڑے گی سب سی پہلے آ...

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Mutton Leg Roast (Raan Roast)

<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-U9cfxFwdC1Y/T79ypTmVTzI/AAAAAAAAGrY/fPhJAJA1_v4/s1600/20120513_200653.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://3.bp.blogspot.com/-U9cfxFwdC1Y/T79ypTmVTzI/AAAAAAAAGrY/fPhJAJA1_v4/s640/20120513_200653.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><span style="background-color: white; font-family: 'Lucida Grande', Tahoma, Arial, sans-serif; font-size: 17px; font-weight: bold; text-align: left;">Mutton Leg Roast (Raan Roast)</span></div><div class="separator" style="clear: both; text-align: center;"><span style="background-color: white; font-family: 'Lucida Grande', Tahoma, Arial, sans-serif; font-size: 17px; font-weight: bold; text-align: left;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"></div><div style="background-color: white; color: #333333; font-family: 'Lucida Grande', 'Lucida Sans Unicode', Verdana, Arial, sans-serif; font-size: 12px; line-height: 1.5em; margin-bottom: 1.2em; margin-top: 1.2em; text-align: left;"><span style="text-decoration: underline;"><strong>Ingredients:</strong></span></div><ul style="background-color: white; color: #333333; font-family: 'Lucida Grande', 'Lucida Sans Unicode', Verdana, Arial, sans-serif; font-size: 12px; line-height: 1.5em; margin: 1.2em 0px 1.2em 2em; padding: 0px; text-align: left;"><li>1 mutton leg (2 kgs. Approx.)</li><li>Some salt</li><li>1 tspn minced garlic</li><li>1 tspn crushed ginger</li><li>1 tbspn ayesha’s kitchen special garam masala</li><li>1 tspn cracked black pepper</li><li>1 tspn red chilli flakes</li><li>1 cup yogurt</li><li>½ cup lemon juice</li><li>4 tbspns oil</li><li>Some baby potatoes (optional)</li></ul><div style="background-color: white; color: #333333; font-family: 'Lucida Grande', 'Lucida Sans Unicode', Verdana, Arial, sans-serif; font-size: 12px; line-height: 1.5em; margin-bottom: 1.2em; margin-top: 1.2em; text-align: left;"><span style="text-decoration: underline;"><strong>Procedure:</strong></span></div><div style="background-color: white; color: #333333; font-family: 'Lucida Grande', 'Lucida Sans Unicode', Verdana, Arial, sans-serif; font-size: 12px; line-height: 1.5em; margin-bottom: 1.2em; margin-top: 1.2em; text-align: left;">-Make some cuts and incisions in the meat. Combine everything except yogurt and oil in a bowl and rub this mixture on the meat.</div><div style="background-color: white; color: #333333; font-family: 'Lucida Grande', 'Lucida Sans Unicode', Verdana, Arial, sans-serif; font-size: 12px; line-height: 1.5em; margin-bottom: 1.2em; margin-top: 1.2em; text-align: left;">-Keep aside for 8 hours.</div><div style="background-color: white; color: #333333; font-family: 'Lucida Grande', 'Lucida Sans Unicode', Verdana, Arial, sans-serif; font-size: 12px; line-height: 1.5em; margin-bottom: 1.2em; margin-top: 1.2em; text-align: left;">-Apply yogurt and rub gently. Keep aside for 2 hours.</div><div style="background-color: white; color: #333333; font-family: 'Lucida Grande', 'Lucida Sans Unicode', Verdana, Arial, sans-serif; font-size: 12px; line-height: 1.5em; margin-bottom: 1.2em; margin-top: 1.2em; text-align: left;">-Heat oil in a pressure cooker and place the marinated meat (with bone) in it. If the bone is bigger than the cooker cut it with the bone cutting knife. Add potatoes.</div><div style="background-color: white; color: #333333; font-family: 'Lucida Grande', 'Lucida Sans Unicode', Verdana, Arial, sans-serif; font-size: 12px; line-height: 1.5em; margin-bottom: 1.2em; margin-top: 1.2em; text-align: left;">-Pressure cook for 6 whistles on medium heat. Remove the pressure lid carefully. If there is water then allow it to dry on medium heat otherwise carefully take out the meat and place it on a flat serving dish with potatoes on side. Garnish with some chopped coriander or parsley and serve hot with pulao or muttar pulao.</div><br /><br /></div>

Mutton Leg Roast (Raan Roast)

Mutton Leg Roast (Raan Roast) Ingredients: 1 mutton leg (2 kgs. Approx.) Some salt 1 tspn minced garlic 1 tspn crushed ginger 1 tbspn ayesha...

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Pasandey

<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-0rPGgCKWA7I/T57658nErrI/AAAAAAAAFpc/ZLg8xNnEnms/s1600/36730_107772299275431_100001279851306_52406_4477395_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://3.bp.blogspot.com/-0rPGgCKWA7I/T57658nErrI/AAAAAAAAFpc/ZLg8xNnEnms/s640/36730_107772299275431_100001279851306_52406_4477395_n.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><h3 class="post-title entry-title" itemprop="name" style="background-color: white; color: #5a5a5a; font-family: Allerta; font-size: 18px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; position: relative; text-align: -webkit-auto;">Pasandey</h3><div><br /></div><div><div class="post-body entry-content" id="post-body-7260259049463173420" itemprop="articleBody" style="background-color: white; color: #5a5a5a; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; font-weight: bold; line-height: 1.4; position: relative; text-align: -webkit-auto; width: 688px;"><div dir="ltr" style="text-align: left;" trbidi="on"><strong><span style="color: black; font-family: 'Trebuchet MS', sans-serif;">Ingrediants</span></strong><br /><strong><span style="color: black; font-family: 'Trebuchet MS', sans-serif;">-------------</span></strong><br /><div id="wrap"><div id="container"><div id="content"><div class="post" id="post-1390" style="min-height: 0px; position: relative;"><div class="entry"><span style="color: #772222; font-family: vardana;"><span style="color: black; font-family: 'Trebuchet MS', sans-serif;"><ul style="line-height: 1.4; list-style-image: initial; list-style-position: initial; margin-bottom: 0.5em; margin-left: 0px; margin-right: 0px; margin-top: 0.5em; padding-bottom: 0px; padding-left: 2.5em; padding-right: 2.5em; padding-top: 0px;"><strong></strong><li style="border-bottom-style: none; border-color: initial; border-image: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><strong>1/2 kg undercut beef</strong></li><strong></strong><li style="border-bottom-style: none; border-color: initial; border-image: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><strong>1 cup natural yogurt</strong></li><strong></strong><li style="border-bottom-style: none; border-color: initial; border-image: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><strong>4 tbsp vegetable oil</strong></li><strong></strong><li style="border-bottom-style: none; border-color: initial; border-image: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><strong>2 tbsp lemon juice</strong></li><strong></strong><li style="border-bottom-style: none; border-color: initial; border-image: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><strong>2 tbsp papaya paste</strong></li><strong></strong><li style="border-bottom-style: none; border-color: initial; border-image: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><strong>1 tbsp ginger paste</strong></li><strong></strong><li style="border-bottom-style: none; border-color: initial; border-image: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><strong>1 tbsp garlic paste</strong></li><strong></strong><li style="border-bottom-style: none; border-color: initial; border-image: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><strong>1 tsp red chili powder</strong></li><strong></strong><li style="border-bottom-style: none; border-color: initial; border-image: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><strong>1 tsp red chili flakes</strong></li><strong></strong><li style="border-bottom-style: none; border-color: initial; border-image: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><strong>1 tsp hot spices powder( garam masaley )</strong></li><strong></strong><li style="border-bottom-style: none; border-color: initial; border-image: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><strong>1/2 tsp turmeric powder</strong></li><strong></strong><li style="border-bottom-style: none; border-color: initial; border-image: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><strong>salt to taste</strong></li><strong></strong><li style="border-bottom-style: none; border-color: initial; border-image: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><strong>coriander leaves as required</strong></li><strong></strong><li style="border-bottom-style: none; border-color: initial; border-image: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><strong>few lemon wedges</strong></li></ul><br /><strong>     Direction</strong><br /><strong>     --------------</strong><br /><strong></strong><br /><ul style="line-height: 1.4; list-style-image: initial; list-style-position: initial; margin-bottom: 0.5em; margin-left: 0px; margin-right: 0px; margin-top: 0.5em; padding-bottom: 0px; padding-left: 2.5em; padding-right: 2.5em; padding-top: 0px;"><strong></strong><li style="border-bottom-style: none; border-color: initial; border-image: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><strong>Cut beef undercut into small slices.</strong></li><strong></strong><li style="border-bottom-style: none; border-color: initial; border-image: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><strong>Make it thin by using hammer.</strong></li><strong></strong><li style="border-bottom-style: none; border-color: initial; border-image: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><strong>In a bowl, combine together yogurt,red chili powder, turmeric powder, hot spices powder, red chili flakes, oil, papaya paste, ginger garlic paste, lemon juice</strong> <strong>and salt.</strong></li><strong></strong><li style="border-bottom-style: none; border-color: initial; border-image: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><strong>When all the spices are properly mixed, marinate beef slices in it.</strong></li><strong></strong><li style="border-bottom-style: none; border-color: initial; border-image: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><strong>Marinate for 30 minutes.</strong></li><strong></strong><li style="border-bottom-style: none; border-color: initial; border-image: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><strong>Heat a greased grill pan.</strong></li><strong></strong><li style="border-bottom-style: none; border-color: initial; border-image: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><strong>Grill marinated beef on low heat for 10-15 minutes or until cooked thorough.</strong></li><strong></strong><li style="border-bottom-style: none; border-color: initial; border-image: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><strong>Transfer into a serving dish.</strong></li><strong></strong><li style="border-bottom-style: none; border-color: initial; border-image: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><strong>Garnish with coriander and lemon wedges</strong></li><strong></strong><li style="border-bottom-style: none; border-color: initial; border-image: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><strong>Serve hot with </strong><a href="http://www.allhealthyrecipes.net/naan-recipe/" style="color: #d09572; text-decoration: none;" title="Naan Recipe"><strong><span style="color: black;">naan</span></strong></a><strong> and </strong><a href="http://www.allhealthyrecipes.net/tomato-onion-raita-recipe/" style="color: #d09572; text-decoration: none;" title="Tomato Onion Raita Recipe"><strong><span style="color: black;">raita</span></strong></a><strong>.</strong></li></ul></span></span></div></div></div></div></div></div><div style="clear: both;"></div></div><div class="post-footer" style="background-color: white; color: #a1a1a1; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; font-weight: bold; line-height: 1.6; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0.5em; text-align: -webkit-auto;"><br class="Apple-interchange-newline" /></div></div></div>

Pasandey

Pasandey Ingrediants ------------- 1/2 kg undercut beef 1 cup natural yogurt 4 tbsp vegetable oil 2 tbsp lemon juice 2 tbsp papaya paste 1 t...

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