Maghaz Nihari is purely a pakistani dish. 

Its a kind of beef stew cooked on low heat 

with spices and Fried brains. 

Do try this and make your day lovely …

Ingredients:

1 kg beef (4-6 large pieces)

½ kg knuckle and marrow meat (beef)

1 ½ cup oil

1 tspn garlic paste

Onion sliced

50 gms of wheat Flour

Lots of water

MASALA

2 tbspns red chilli powder

Salt to taste

2 tspn nigella seeds

1 tbspn garlic powder

3 tbspn Fried dried onion

3 tbspn cumin seeds

2 bay leaves

1 tspn Fennel seeds

2 tbspn black pepper

2 tspns mace

2 tbspn nutmeg

1 tbspn ginger powder

2 tbspn black cumin

1 tspn cloves

½ cup lemon juice

FOR MAGHAZ*

3 goat or lamb brains

1 tbspn ghee* or 4 tbspns olive oil

FOR GARNISHING

A bunch of coriander

3 – 4 green chillies sliced

A big piece of ginger sliced thinly

Procedure:

-Combine all the masala ingredients except lemon juice and 

grind well into powder and mix with lemon juice.

-Now in a large, thick bottomed pot, heat one cup of oil. 

Add garlic and stir and then add meat, bones and masala and Fry For Few minutes. 

Add 13 glasses of water and cover. 

Cook on very low heat until the meat is very tender 

(For beef it will take something around 6 – 8 hours).

-Dissolve 50 gms of Flour in 3 glasses of water (avoid lumps) 

and stir this mixture into the curry and stir well. 

Remove bones if you want to.

-Boil brains For 5 minutes. 

Heat ghee or oil and Fry boiled brains in it. 

Stir this through Nihari.

-Cook For 15 minutes and meanwhile Fry onions in rest of the oil.

-Add Fried onions + oil to the mixture and again cook on low heat For 30 minutes.

-And Finally after a lot of struggle and cooking, Nihari is ready.

Serve it hot with naan or parathas and enjoy.

Outcome:

Tasty homemade Maghaz Nihari is ready to be served.

Tips:

-Avoid lumps while mixing wheat Flour and water.

-Take shin meat.

Servings:

This will serve 10 persons easily.

Daily Recipe ..Chicken kebabs

Hear "Kebabs" and most of us think of a slab of some kind of meat-
but these Chicken kebabs are a far healther and tastier version,
with simple and nutritious ingredients.
and they couldn't be easier to prepare!

Serves 4

 

Ingredients: 

 4 skinless chicken breasts cut in ti tiny pieces

 
 Juice of a lemon

 
 2 cloves garlic,crushed

 
 3 1tsp chilli paste

 
 4 1 tomato, grated

Method:

Step 1: Mix all the ingredients Ina bowl and season well.

Step 2: Leave to marinade for few hrs
(but don't worry if you don't have time-they still be delicious)

Step 3: shape into balls-put on skewers
(soak wooden skewers in water first, or they will risk burning)

and barbecue them on charcoal, or pop them under the grill.

Serve with salad and Pitta bread.

Daily Recepi Peri-Peri Chicken

 

Easy Portuguese Peri-piri chicken recipe is perfect for
the barbecue - and ready in 30 minutes.

Ingredients

1 whole chicken (about 1kg/2lb 3oz), spatchcocked salt and freshly ground black pepper
 
For the piri-piri sauce
6-12 fresh red chillies, depending on how hot you want it
1 tbsp garlic, blanched and chopped
 
1 tsp salt flakes
 
½ tsp oregano
 
½ tbsp paprika
 
100ml/3½fl oz olive oil
 
50ml/1¾fl oz red wine vinegar
 

To serve Chips And Salad

 

Preparation method

.To make the piri-piri sauce, preheat the oven to 180C/350F/Gas 4. Place the chillies on a roasting tray and roast them for 10 minutes.

.Cool and roughly chop the chillies. Place the chillies, garlic, salt, oregano, paprika, olive oil and vinegar in a saucepan, and simmer for 2-3 minutes.

.Allow the mixture to cool, then blend it to a purée in a jug blender or food processor. Store in a lidded container at room temperature; it will keep for about a month.Shake before using.

.Place the spatchcocked chicken in a sealable plastic bag. Add half the piri-piri sauce, spreading it evenly over the chicken. Seal and marinate in the refrigerator for at least one hour. Technique: Spatchcocking chicken and poultry .


.Preheat the oven to 200C/390F/Gas 6, and preheat a large griddle pan on the hob. Alternatively, light your barbecue.


.Season the marinated chicken, and cook it on the griddle pan for 2-3 minutes on each side, until golden brown.


.Transfer the grilled chicken to a roasting tray and roast in the oven for 30 minutes, until cooked through. with the remaining piri-piri sauce.

.Serve with chips and salad.

 

Butter mutton with puri Recipe

IngredientsFor the mutton curry marinade
1kg/2lb 2oz mutton leg, bone removed,
meat cut into 2.5cm/1in cubes

150ml/5fl oz plain yoghurt

3 garlic cloves, crushed

3cm/1¼in piece fresh root ginger,
peeled, finely grated

1 lemon, juice only

1 tsp garam masala

1 tsp chilli powder

½ tsp ground coriander

½ tsp ground cumin

½ tsp ground turmeric

½ tsp salt

 

For the mutton curry sauce1 tsp cumin seeds

1 tsp coriander seeds

¼ tsp fenugreek seeds

1 cinnamon stick

6 cloves

50g/2oz ghee

2.5cm/1in piece fresh root ginger,
peeled, finely grated

2 garlic cloves, crushed

300g/10½oz tomato purée

150ml/5fl oz double cream

75g/3oz ground almonds

salt and freshly ground pepper

For the puri
300g/10½oz wholewheat flour,
 plus extra for dusting

pinch salt

110ml/4fl oz water

vegetable oil, for deep frying

To serve
2 birds’-eye chillies, finely sliced

2 tbsp fresh coriander leaves

 

Preparation method

1.For the mutton curry marinade, place the mutton into a large bowl, add all the mutton curry marinade ingredients and mix well.

2.Place in the fridge to marinate for at least 3 hours, or preferably overnight.

3.For the mutton curry sauce, when the mutton has marinated, heat a large wok over a high heat, add the cumin, coriander, fenugreek, cinnamon and cloves and stir-fry for 10-20 seconds,or until fragrant and just toasted.

4.Tip the toasted spices into a pestle and mortar and grind to a fine powder. Set aside.

5.Add half of the ghee to the wok. When it has melted, add the marinated mutton, in batches, and fry for 1-2 minutes on all sides, or until slightly charred on all sides. Remove from the wok and set aside. Repeat the process with the remaining mutton.

6.Add the remaining ghee to the wok, then add the ginger and garlic and fry for 30 seconds.

7.Add the ground spices and tomato purée and cook for a further 1-2 minutes.

8.Reduce the heat slightly, add the double cream and bring the mixture to a simmer, stirring well.

9.Reduce the heat to very low, return the mutton to the pan and cook the curry gently for 1½ hours, or until the meat is tender.

10.Just before serving, add the ground almonds. Stir well and cook for a further minute. Season, to taste,
with salt and freshly ground pepper.

11.For the puri, place the flour into a bowl with a pinch of salt. Make a well in the centre.
 

12.Gradually add the water, drawing more flour into the well as you go, until the mixture comes together as a firm dough.
(You may not need to add all of the water.)

13.Turn out the dough onto a lightly floured work surface. Knead for 1-2 minutes, then wrap in cling film and chill in the fridge for 30 minutes.

14.When the dough has chilled, divide it into 4-8 golf-ball sized portions. Roll each out into 2mm thick flat discs.

15.Heat the vegetable oil in a wok until a breadcrumb sizzles and turns golden-brown when dropped into it. Alternatively, heat the oil in a deep-fat fryer to 190C/375F.

16.Carefully lower the puri into the hot oil one at a time. Fry for 30-45 seconds on each side, or until light golden-brown and puffed up. Remove from the pan using a slotted spoon and set aside to drain on kitchen paper.

17.To serve, ladle the butter mutton curry onto serving plates. Sprinkle over some of the green chillies, fenugreek leaves and coriander leaves. Pile 1-2 puri alongside each serving.

Orange Glazed Chicken Wings Recipe

Ingredients 1 tablespoon vegetable oil
 18 chicken wings, tips removed and wings cut in half at joint
 1/2 cup orange marmalade
 1/4 cup Dijon mustard
 2 tablespoons soy sauce

 Directions1. Heat the oil in a large skillet over medium-high heat.
Add the wing pieces, and fry until golden brown on all sides,
about 6 to 10 minutes.

2. Spoon off any excess fat, and add the orange marmalade, mustard,
and soy sauce to the skillet, stirring to blend the ingredients
and coat the wing pieces. Simmer on medium heat 8 to 10 minutes,
 until the sauce thickens and glazes the wings.
 Serve hot.

 

Nutritional Information

Amount Per Serving  Calories: 150 | Total Fat: 7.9g | Cholesterol: 29mg.

 

Kobete Chicken Reciepe

Ingredients
 3 cups all-purpose flour
 1/2 teaspoon salt
 1 cup warm water
 1 (2 to 3 pound) whole chicken
 water to cover
 1 teaspoon salt
 1 onion, peeled
 2 tablespoons butter
 3 cups uncooked white rice
 1/2 teaspoon salt
 6 cups water
 freshly ground black pepper
 1 egg, beaten
 1 (10 inch) unbaked pie crust
 Directions
1. To Make Dough: Combine flour, 1/2 teaspoon salt and 1 cup water. Mix together. Dough should be as soft as an ear lobe.
 
Divide the dough into two pieces, cover with a wet cloth and set aside.
2. Fill a large pot with water. Add 1 teaspoon salt and a whole peeled onion. Bring water to a boil and boil whole chicken in water until it is tender.
Remove chicken from pot, remove bones and cut chicken meat into small pieces.
3. Preheat oven to 350 degrees F (175 degrees C).
4. Melt 2 tablespoons butter/margarine in pot over medium heat.
Add rice, turn heat to high and cook rice, stirring, for about 2 minutes.
 Add 1/2 teaspoon salt and 6 cups water. Cover pot.
Bring water to a boil, then remove cover, reduce heat to low and simmer about 10 minutes, until the rice absorbs all of the water.
5. Roll 2 reserved dough pieces out into 2 separate rounds/circles to fit a 10 inch pie dish.
 
Lay one round of dough in the lightly greased pie dish.
Spoon in the rice mixture and season with fresh ground black pepper.
Spread the chicken pieces on top of the rice and cover with the second dough round. Pinch the sides closed,
trimming off any excess dough. Brush top with egg and bake in the preheated oven for about 30 minutes.
Kobete is ready when the top is a nice yellowish brown.
 
Nutritional Information
Amount Per Serving  Calories: 735 | Total Fat: 28g | Cholesterol: 112mg