Mutton Malai Boti

From a very long time many people have been telling me to make this but I was being a bit inconsiderate of their requests.

My previous recipe for Chicken Malai Tikka was liked by a lot of people and the response was amazing so I decided that I need to give this a try as well. This recipe is none other than Mutton Malai Boti.

To make my version of this luscious BBQ specialty you need to make a paste by grinding 1/4th bunch of coriander, 6-8 green chilies, 1 inch piece of ginger and 4 garlic cloves with some water.

INGREDIENTS:

2 tablespoon papaya paste

2 kilogram boneless mutton cut in 1 inch or slightly bigger cubes

1 teaspoon garam masala

2-3 teaspoons salt or as per taste

1 tablespoon cornflour 

half cup yogurt 

half cup cream

half cup of green paste

1 teaspoon crushed red chilies 


1 teaspoon red chili powder

1 teaspoon black pepper powder

It is very simple to make. 

Put the meat in a deep bowl.

Add all the ingredients to the meat and mix everything properly.

Cover the bowl with plastic sheet or aluminum foil.

Let this marinate for 4 hours to preferably overnight.

I let it rest overnight.

Some people told me that the marinade is too thin or watery but when you will give it propery time to marinate, the meat will absorb a lot of it and the marinade will thicken,

After a full night of marination my meat looks something like this.

NOW THERE IS A BIG PROBLEM!!!

I do not have a desi grill or even a smoke to make this the way it is supposed to.

BUT WHEN ONE DOOR CLOSES EVERYTHING CLOSES AND YOU SPEND THE REST OF YOUR LIFE IN ETERNAL DESPAIR.

Joking ! You can always make this in an oven by broiling it.

Preheat the oven on broil at 400 degrees. Will take around 10-20 minutes depending upon your oven/

After preheating take a baking tray, cover it with aluminum foil.

Spray or brush some cooking oil on it.

Place the marinated meat on it and out it in the oven for around 20-25 minutes.

Take out the tray and flip all the pieces of meat. Broil it for another 15-20 minutes and Mutton Malai Boti is ready to be served.

Serve it over some fresh lettuce and slices of onion and sprinkle some chopped coriander on it. Have it with chatni, naan and I promise you that you will love me forever. JOKING! There is nothing like love.

Pakistani Beef Stew

This is weird. When you're in Pakistan you try your best to stay away from Pakistani food but when you are in a foreign country, you mostly look forward to have Pakistani food. We always love what we can't have.

Such is the story of this recipe. I made Pakistani Beef Stew today which I took from my friend Hirra Pervaiz's blog who is chilling in Thailand these days. Her blog is awesome as I get a lot of nice recipes from it but it is more awesome for you ladies so do check it out by clicking on the image below.

Coming back to the recipe. It is amazing in taste and really simple to make. Fulfilled my Desi food craving and also made my weekend.

INGREDIENTS:

1 kilogram beef stew cut into 1 inch cubes

2 medium onions finely chopped

8-10 dried red chilies

1 whole garlic bulb (better to crush the cloves and not chop them)

3-4 tomatoes, chopped

3-4 green chilies

1 cup yogurt

1 teaspoon cumin

1 teaspoon coriander seeds

10-12 black pepper corn

2 cinnamon sticks

8-9 cloves

1/2 cup oil or ghee

1/2 litre water

3-4 black cardamoms

about half a medium ginger piece sliced

handful of chopped coriander

salt according to your taste-buds

It is probably one of the most easiest Desi recipes.

LADIES YOU HAVE TO LEARN HOW TO USE A PRESSURE COOKER. This will make your post marriage life easy if your in laws are not asses.

Put oil in a pressure cooker on medium heat. Add onions and fry them till translucent.

Add garlic and fry it until fragrant.

Add meat and fry it until the color changes.

Add all cloves, red chilies, black cardamom, cloves, cumin, coriander seeds and salt.

Add 1/2 liter of water and close the pressure cooker.

Let it cook for 30 minutes on medium heat.

After 30 minutes turn of the heat and release the steam from the pressure cooker.

Uncover the pressure cooker. Turn on the heat to medium again. Add tomatoes.

As soon as the tomatoes get tender add yogurt and mix properly.

Add green chilies, chopped coriander and sliced ginger.

Cover the cooker and cook for 5-10 minutes.

Uncover the cooker and Pakistani Beef Stew is ready to be served.

Have it with Naan, Chapati, Paratha or your favorite type of bread and just let the flavor sink in. Shut up and enjoy the silence of the snow.

Chicken Harra Masala

Who remembers that Lemon Max dish washing bar's advert back from the day who had this stupid slogan "HARRA KAAM MEIN KHARRA" which raised many eyebrows and who knows what else.

Well this recipe is "HARRI KAAM MEIN KHARRI" as it is green spicy and packed with a punch of Desi flavor.

This is called Chicken Harra Masala and it is like 90% of the recipes in my catalog, very simple and amazing.

Just a hand full of ingredients with salt and garam masala will help you create this magic and trust me your family/in-laws will love you or at least start loving you after you make this for them.

INGREDIENTS:

500 grams or half chicken (medium sized boti cut)

1 onion finely chopped

300 grams yogurt

1/2 cup coriander leaves

1/2 cup mint leaves

6-8 green chilies

2 teaspoon of ginger garlic paste

1 tablespoon  salt

1 teaspoon garam masala

Let's start with making the green sauce by blending green chilies, mint leaves, coriander leaves and yogurt together.

Now that is done we will move on to frying the chopped onion.

Fry it till it is light brown and then add the chicken.

Fry till the chicken changes it's color and then sprinkle garam masala over it.

Cover and cook for 2 minutes and then add salt so chicken releases it's water and cooks thoroughly.

Now add the green sauce we blended earlier to the pan. Give it a boil, turn the heat to low and let it simmer for 8-10 minutes.

Uncover it and witness the oil separated from the green masala. That's it, green chicken masala is ready to be served.

Have it with naan or khameeri roti or even chappati. Never tried it withrice but you know everything tastes better with rice.