alishbas_lounge

In a pressure cooker add beef mince, channay ki daal, water, green chillis, ginger&garlic, and spices. (You can use beef boti instead of mince) Mix and pressure cook until the lentil is soft and fully cooked. Let it cool abit and then grind to make a paste. Add eggs, finely chopped mint & coriander leaves in the mixture. Mix well so everything is incorporated. Make round shaped kababs and let it sit. You can freeze for upto 1-2 months. . If your kababs do not stick together, you can add a potato with all the ingredients while pressure cooking. . If you try this recipe, do share your feedback!🤍

In a wok, add oil and ginger garlic paste. Mix and add in onion. Cook until it’s translucent. Now add in the chicken and cook until its colour changes. Mix in some salt, black pepper and white pepper. Then add in soya sauce and chilli sauce. Cover and cook until the chicken is done. Dish out the chicken and it aside. In the same wok, add oil and ginger garlic paste. Mix and add the cabbage and soya sauce. Stir fry a-bit. Now add in the capsicum and red chilli sauce. Let the vegetables soften abit and then add salt black pepper and white pepper. Once done, cover and cook until the veggies are fully soft. Mix in the boiled pasta and prepared chicken. Its done and ready to serve.

One the best things I’ve ever had. These parathas turn out so so good, it’s definitely a must try. Here’s what you need for the Aloo mixture: -500g boiled potatoes -2tbsp kasuri methi -1tbsp coriander powder -1tbsp cumin seeds -1tsp garam masala -1tsp red chilli flakes -1/2tsp turmeric powder -1tbsp chopped green chilli -1/4cup spring onion -1/4cup fresh coriander . The atta we use is mix chakki atta, you can use the regular atta that is kneaded at your home. And i used both cheddar and mozzarella cheese. . Also try having this paratha with some mayonnaise, you’re gonna love it!🤌

Add 2kg mutton, 1 whole garlic, 1 whole onion, 4 cardamom, 2-3 black cardamom, 4-5 cloves, 2 cinnamon sticks, 2 tbsp coriander, black pepper corns, 1tsp zeera, salt and water in a pressure cooker and cook until the mutton is tender. Once it’s done, take out the mutton and strain the stock using a sift. Then fry 2 large onions until they turn dark brown and crispy, take out some for later use and set aside. Now add some water and 2tbsp ginger garlic and mix. Add 2 medium chopped tomatoes, salt to taste, 2tsp red chilli flakes, 2tsp zeera, 2tsp garam masala powder and mix. Add some water if required to soften the tomatoes. Once the tomatoes are soft, add a cup of whisked yogurt and chopped green chillis. Mix well, Cook this for a while then add in the mutton. Give it a good mix and add the mutton stock, bring it to a boil. (Make sure it is strained.) Add your soaked rice and let the water dry 70-80%. Top with some green chillies and fried onions. Put on dam for 15-20 mins and it’s done!