View Full Version : Eid-ul-Azha Special

11-15-2010, 11:32 PM
Brain Masala


3-4 —– Lamb / Mutton Brains, washed
4 —– Medium Onion, peeled & finely sliced
4 —– Green Chilies, chopped
2 —– Lemons
Half tbsp —– Red Chili powder
1-½ tbsp —– Coriander ( dhania ) powder
1 tsp —– Garam masala
Salt —– to taste
1 tsp —– Ginger paste
1 tsp —– Garlic paste
Half cup —– Yogurt
1 cup —– Cooking oil

For Garnish:

1 small piece —– Ginger, finely chopped lengthways
A bunch —– Fresh Coriander, chopped


Boil the brain in water and then remove it from water and remove any crust or nerves carefully
Put cooking oil in a pot and fry onion until golden brown and then remove half of onion from pot and set aside.
In the meantime cut the brain into small pieces.
With the fried onion in pot add all ingredients except garnishing, lemon and brain. Fry well. It required 10 minutes and may need to add a little water.
Now add the brain and shake gently by holding the pot to mix it. cook more till oil separates.
Sprinkle chopped coriander, lemon juice and remaining fried onion and chopped ginger.
Brain masala is ready to enjoy at your Eid-Ul-Adha day lunch or dinner.


Tandoori lamb chops


Lamb chops ——- 1kg
yogurt ——- 1 cup
Salt ——- To taste
Red chilli ——- 2 tsps crushed
Black salt ——- 1 tsp
Poppy seeds ——- 2 tsps make a paste
Mango powder (amchur) ——- 2 tsps
Vegetable oil ——- 200gms(1 1/2 cups)
Green chilies ——- 8-10 make a paste
Ginger Paste ——- 1 tsps
Garlic Paste ——- 1 tsps
Tomato ——- 1/2 kg make a paste
Onions ——- 2-3 medium make a paste


Clean all the fat from chops and wash them. Then mix all the above
ingredients and oil in the yogurt, mix well and marinate chops for at least 5 hours.
Now chops are ready to cook. you can cook them in a grill or in a frying pan. Just put little bit of oil in the frying pan on low heat.
Then put all the chops on it and cover with lid. After 5-6 minutes change their side and put the lid back on.
Let them cook for an other 10 minutes then put in a plate and garnish with green coriander.
serve with chutney or sauce.


Bihari Kabab


½ kg beef pasanda (thin sliced about 2-3 inches wide 4 inches in length)
1 tsp coriander powder
1 tbsp red pepper powder
1 tbsp garam masala powder
¼ tsp cardamom powder
1/8 tsp bay leaf powder
1 cup sliced onion -- fried brown and hand crushed
2 tbsp mustard oil
½ cup yogurt
1 ½ tsp salt as to your taste
4-6 tbsp kacha (raw) papaya grinded with skin
2 ½ tbsp Ginger Paste
2 tbsp Garlic Paste


Deep fry the Onions in hot Oil until golden. Remove from Ghee/Oil and spread on absorbent paper. Allow it to cool and then crush coarsely.
Mix all Spices, mustard oil, Crushed Fried Onions, Ginger, Garlic, Yogurt and Raw Papaya. Apply on the Meat and set it aside for 3-4 hours.
Thread the Meat on the skewers and grill on very low heat until the Kebabs are well done and brown on all sides. Turn the skewers periodically to grill evenly.
Serve with Onion Rings, Chopped Green Chilies, Lime wedge, tamarind chutney, raita and paratha.


11-16-2010, 01:01 AM

Sufiyan Shaikh
11-16-2010, 01:29 AM
I'll surely tell my mom

11-16-2010, 09:19 AM
my mom made brain masala yesterday

11-16-2010, 09:20 AM
sis if u have good chapli kabab recipe i wanna make them
i am never good in making them :(

Laiba Rani
11-16-2010, 08:28 PM
hmmmm...seems delicious!
but i'll not make these!i dont know cooking!:(

11-18-2010, 09:23 PM
Chapli Kabab Recipe

1/2 kilo finely minced beef
1 medium sized onion chopped
Salt according to taste
1 tsp ginger paste
1 tsp crushed zeera
1 tbs crushed whole dried red chilies
1 tsp crushed dhunia seed
Small pieces of an omlette made with 2 eggs with a little salt and black pepper
1 tsp anardana
2-3 green chilies chopped
1/2 cup of fresh dhunia leaves
1 large tomato
1 tsp lemon juice or vinegar
200 gms Makai ka atta (Corn meal) (do not use cornflour)
1 small onion sliced and fried till brown


Add all the ingredients to the mincemeat and leave to marinate in the refrigerator for 2-3 hours.
Then make into flat patties and fry in a little oil.
Chapli kabab is ready to serve.
Serve hot with mint chutney.


11-18-2010, 09:29 PM
Afghani Chapli Kabab
1/2 kg Dry mince
2 Onion
5-6 Green Chillies
1/2 Bunch Green Coriander
2 Tomatoes
3 Eggs
1 Cup Maize flour 1 tbsp Whole coriander seeds
1 tsp Crushed black pepper
Oil for frying
1 tbsp Cumin
1 tbsp Crushed red chillies
2 tbsp Dried pomegranate seeds
Salt to taste
Add maize flour, chopped tomatoes, chopped onion, chopped green chillies, chopped coriander leaves, dried pomegranate seeds, crushed red chillies and salt in the mince and mix well. Fry two eggs break with hands and add in the mince, also add 1 uncooked egg. Grind together crushed black pepper, cumin and whole coriander seeds and add in the mince, mix well and make kababs (relatively bigger in size) and shallow fry on burning coal or microwave oven. But the tasty and traditional way to cook kabab is to broiled it on coal. It will produce good taste.
Note: Chpli Kabab are mostly prepared in beef mince.


11-19-2010, 08:21 AM
thanks sis for sharing

11-23-2010, 10:04 AM
thanks sis for sharing them

11-23-2010, 10:05 AM
i will try them