8 months ago

Certainly! Let's start with the recipes one by one:

**1. Mutton Potato Ghost (Moton Patoto Ghost):**
Ingredients:
- 500g mutton, cut into pieces
- 2 large potatoes, peeled and diced
- 2 onions, finely chopped
- 2 tomatoes, chopped
- 2 tsp ginger-garlic paste
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1/2 tsp garam masala
- Salt to taste
- Oil for cooking
- Chopped coriander leaves for garnishing

Steps:
1. Heat oil in a pot. Add chopped onions and sauté until golden brown.
2. Add ginger-garlic paste and sauté until fragrant.
3. Add mutton pieces and cook until they start to brown.
4. Add turmeric, red chili powder, cumin powder, and coriander powder. Mix well.
5. Add chopped tomatoes and cook until they soften.
6. Add diced potatoes and enough water to cover the ingredients.
7. Cover and cook on medium heat until the mutton and potatoes are tender.
8. Once the mutton and potatoes are cooked, sprinkle garam masala and salt. Mix gently.
9. Garnish with chopped coriander leaves.
10. Serve hot with naan or rice.

Next, let's move on to the Seekh Kebab recipe. Would you like me to provide the steps for that?

**2. Seekh Kebab:**
Ingredients:
- 500g ground meat (beef, chicken, or lamb)
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1-inch piece of ginger, grated
- 2 green chilies, finely chopped
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1/2 tsp garam masala
- 1/2 tsp red chili powder
- Salt to taste
- Chopped coriander leaves for garnishing
- Skewers

Steps:
1. In a bowl, mix together the ground meat, chopped onion, minced garlic, grated ginger, chopped green chilies, cumin powder, coriander powder, garam masala, red chili powder, and salt.
2. Knead the mixture well to combine all the ingredients.
3. Take a handful of the mixture and mold it onto a skewer, shaping it into a cylindrical kebab.
4. Repeat the process with the remaining mixture.
5. Preheat a grill or a pan. Brush it with a little oil to prevent sticking.
6. Place the kebabs on the grill or in the pan and cook them, turning occasionally, until they are browned and cooked through.
7. Garnish with chopped coriander leaves.
8. Serve the kebabs hot with mint chutney and naan.

Let me know when you're ready to move on to the next recipe!Of course! Let's continue with the recipes:

**3. Chicken White Karahi:**
Ingredients:
- 500g boneless chicken, cut into pieces
- 1 cup yogurt
- 1 onion, finely chopped
- 2 tomatoes, chopped
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1/2 tsp white pepper powder
- 1/2 tsp cumin powder
- 1/2 tsp coriander powder
- 1/2 tsp garam masala
- 1/4 cup cream
- Fresh coriander leaves, chopped
- Green chilies, sliced
- Oil or ghee for cooking
- Salt to taste

Steps:
1. Heat oil or ghee in a karahi or a deep pan.
2. Add chopped onion and sauté until translucent.
3. Add ginger and garlic paste. Cook for a minute until fragrant.
4. Add chicken pieces and cook until they turn white on the outside.
5. Add chopped tomatoes and cook until they soften.
6. Add white pepper powder, cumin powder, coriander powder, and garam masala. Mix well.
7. Stir in yogurt and let it cook for a few minutes, allowing the flavors to meld.
8. Pour in the cream and mix gently. Add salt to taste.
9. Cook until the chicken is fully cooked and the gravy thickens.
10. Garnish with chopped coriander leaves and sliced green chilies.
11. Serve hot with naan or paratha.

Now, onto the last recipe:

**4. Fish Fry:**
Ingredients:
- 4-6 fish fillets (any white fish like tilapia or cod)
- 1 cup all-purpose flour
- 2 tsp red chili powder
- 1 tsp turmeric powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- Salt to taste
- Oil for frying

Steps:
1. Wash and pat dry the fish fillets.
2. In a bowl, mix together all-purpose flour, red chili powder, turmeric powder, cumin powder, coriander powder, and salt to make the coating mixture.
3. Coat each fish fillet with the mixture, pressing gently to adhere.
4. Heat oil in a pan for shallow frying.
5. Once the oil is hot, carefully place the coated fish fillets in the pan.
6. Fry the fish on medium heat until they are golden and crispy on both sides.
7. Once cooked, remove the fish fillets and place them on paper towels to drain excess oil.
8. Serve the fish fry with lemon wedges and mint chutney.

That covers the four recipes. Enjoy your delicious meals! If you have any more questions or need assistance, feel free to ask.

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