Cooking Tips and Recipes

July 13, 2010

Mutton Karahi


  • Mutton 1 kg
  • Ginger 100gms
  • Garlic sliced 100gms
  • Tomatoes blended ¾ kg
  • Green chilies chopped 4 tbsp
  • Spring onion chopped 3
  • Coriander leaves chopped 2 tbsp
  • Ginger garlic paste 2 tbsp
  • Salt to taste
  • Cooking oil ½ cup


  • Wash and dry meat and cut into small cubes.
  • Boil meat with salt, garlic ginger paste.
  • When water dry add cooking oil and fry well.
  • Heat some oil in a pan and fry ginger garlic, green chilies, salt and spring onion and cook.
  • Add cooked mutton and further cook for 5-10 minutes.
  • Add blended tomatoes and cook to dry water of tomatoes till little gravy left.
  • Finely add coriander leaves and simmer for 5 minutes.
  • Garnish with green chilies and ginger strips.
  • Serve hot with tandoori roti and salad.

May 26, 2010

Spring Fried Beef


  • Beef meat 1 kg
  • Chinese salt 2 tsp
  • Corn flour 1 cup
  • Ginger crushed 1 tbsp
  • Green chilies 8-10
  • Peanuts chopped 4 tbsp
  • Soya sauce 4 tsp
  • Black pepper 1 tsp
  • Cooking oil 3 cup
  • Salt ½ tsp


Cut meat into small pieces and marinate with Soya Sauce, black pepper, salt and Chinese salt. Then add corn flour and ginger and put for 8 hours. Heat oil in sauce pan after 8 hours and add marinated meat in it. Fry the meat until it become golden and crispy. Add green chilies and cook for one minute. Add crushed peanuts in the end. Dish out in serving bowl and serve hot.

March 5, 2010

Backed Meat Balls


  • Ground beef 2 pounds
  • Minced onions ¼ Cup
  • Vegetable 1 tbsp
  • Eggs 2
  • Bread crumbs ¾ Cup
  • Milk ½ Cup
  • Salt to taste
  • Black pepper 2 tsp
  • Garlic powder ½ tsp
  • Onion powder 1 tsp


  • Add 1 tbsp oil and onion in a small pan and fry them, about 3 minutes.
  • Mix all the remaining ingredients in a bowl finely. Mix them with help of your hand.
  • Shape the mixture in small meat balls and place on backing sheet. Oil the baking sheet before it.
  • Bake the meat balls in preheat oven of 400 degrees F about 10-12 minutes.
  • Garnish with tomatoes and onion rings and serve with spaghetti sauce.

March 2, 2010

Hunter Beef


  • Beef 2kg
  • Kulmi shora 2tsp
  • Black pepper 2 tsp
  • Darchini (Cinnamon) 2” stick
  • Black Cardamom 4
  • Lemon juice 3 tbsp


Grave the meat in shape of bread then wash and dry it. Ground all the spices and mix them in lemon juice to make a paste. Then rub the paste on meat piece. Keep it in stainless steel pot and place it in fridge for one day. Next day take out the meat and massage the paste again over meat so that all the spices may observe in it. Put the meat back in fridge and repeat this process each day for six days.

On sixth day take out the meat from fridge and tie it with strong string. Take a large pot and put the meat in it then add 2 cup of water in that pot not over the meat. Cook it over low heat for 2 to 3 hours until the water evaporated. Hunter beef is ready to serve. Hunter beef is usually used in sandwiches and burgers with soft drinks.

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