Murgh Kali Mirch

Today we are a free nation but we are slaves to ourselves, our egos, our arrogance and our politics.

Just because of this slavery we have become rotten to the core and we have turned this beautiful country aka Pakistan in to a lesser beautiful country.

We're not even human enough to admit our own mistakes and try for the sake of good. We just go on with the flow being our useless selves and we just blame everything on our elders or this country.

Pakistan Zindabad! and it will always be Zindabad but we the people need to change our attitudes. We need to take care of each other because the future brings along more problems than before and only unity among us will tackle these problems.

Enough said...

Let's move on to today's recipe which is a creamy and a peppery boneless chicken treat. The base of this recipe is cashew nut paste and it is extremely easy to make.

This is called Murgh Kali Mirch. *drops mic*

INGREDIENTS:

500 grams boneless chicken cut into thick stripes

3 teaspoons crushed black peppercorns and more for garnish

3 tablespoons oil

1 teaspoon garam masala powder

¾ cup yogurt

1 inch ginger piece, finely chopped

3 green chilies, finely chopped

1 tablespoon ginger-garlic paste

2 medium onions, finely chopped

1½ teaspoons cumin powder 

1 teaspoon kasoori methi powder

¼ cup cashew nut paste

Salt to taste

1 tablespoon chopped fresh coriander

mint sprigs for garnish

If you don't know how to make cashew nut paste then just add cashews in a grinder with 4 tablespoons of water. Press grind and it will turn in to a paste. That is it people.

We need to marinate the chicken first by putting some half the garam masala and half the crushed black pepper on the chicken.

Add yogurt and mix properly. Keep it aside.

Now heat up oil in a non-stick pan on medium heat. Add green chilies and chopped ginger.

Fry for 2 minutes and add ginger garlic paste.

Now add the chopped onions and fry until they get translucent.

Add cumin powder, the remaining garam masala and the remaining black pepper.

Add quarter glass of water and cook it till the masalas are properly mixed.

Add the marinated chicken and cook it for 3-4 minutes on high heat.

Add the cashew nut paste and mix it really well.

Add one cup of water and bring it to a boil.

Lower the heat and cover the pan.

Simmer it for 5-7 minutes.

Uncover and Murgh Kali Mirch is ready to serve.

Garnish it with chopped coriander leaves, a bit of crushed black pepper and sprigs of mint.

Have it with roti, naan or any of your favorite desi bread.

Cheesy Taco Pasta

Have you ever thought of infusing the taco filling with a pasta? NO? I also did not but I came around a recipe on facebook which is known as Cheesy Taco Pasta and this recipe will satisfy your need for pasta, beef and cheese.

INGREDIENTS:

500 grams minced beef

400 grams canned chopped tomatoes

3 pickled jalapenos

350 grams pasta

1/2 onion finely chopped

salt per taste

2/3rd cup cheddar cheese or more

2/3rd cup mozzarella cheese or more

1/2 cup reserved boiled pasta water

2 tablespoons taco seasoning (ingredients for taco seasoning mention below)

handful of coriander finely chopped for garnishing

INGREDIENTS FOR TACO SEASONING:

1 tablespoon red chhili powder

1/4 teaspoon garlic powder

1/4 teaspoon ginger powder

1/4 teaspoon crushed red pepper flakes

1/4 teaspoon dried oregano

1/2 teaspoon paprika

1 1/2 teaspoon ground cumin

1 teaspoon salt

1 teaspoon black pepper

Boil the pasta according to the packet's instructions and reserves 1/4 cup of boiled pasta water.

Chop the onions and the jalapenos finely.

Heat 2 tablespoons of olive oil in pan on medium heat and add chopped onions. Season them well with salt and cook them until they are transparent and tender for about 5 minutes.

Add the chopped jalapenos and cook for another 2 minutes.

Add minced beef and cook until it is not pink any more around 8-10 minutes.

Meanwhile in a grinder mix up the taco seasoning together.

Add the taco seasoning and drain any excessive fat present in the pan.

Mix the seasoning well with the minced beef.

Add the canned tomato and pasta water.

Start adding the shredded cheese as well and keep stirring it for a while until the liquid is about to dry.

Add the cooked pasta now and mix it well. Cheesy Taco Pasta is ready to go into our stomachs.

Sprinkle some finely chopped coriander over the pasta placed nicely in a bowl. Add sliced pickled jalapenos on the side as well and you are good to go for one pasta that you will never forget.

Shawarma Burger

We live in modern times but the people among us are moving backwards to the stone age.

From, gossip, hate speech, rape, killing in the name of sect/religion/honor to FUCKING DRIVING A CAR ON HIGH BEAMS the society consists of all sorts of evil.

BUT who gives a shit? Roads se le ker insaani jaan aur sab kuch sab ke baap ka hai yaha toh insaan aur uske haqooq aur farz bhe phir uske baap ke hee hain.

WHAT DO I DO IN THESE STRESSFUL TIMES?

The only thing which I do good i.e going in the kitchen and making myself or my brother something to eat.

Much needed therapy.

Some days ago I saw this recipe of a beef burger and I went to BYOB after that. Ate a burger and the buns just fell apart. PLEASE FIX YOUR DAMN BUNS BYOB.

So I realized how much I miss beef burgers and I decided to try that recipe out.

It is called Shawarma Burger. People who love mild food will enjoy it but other's should definitely try this juicy Arabic spiced beef patty with the amazing curried yogurt sauce.

INGREDIENTS FOR BURGER PATTY:

900 grams low fat lean beef minced (you can find it from meat one or any good meat shop)

salt and pepper to taste

1 teaspoon ground cardamom

1 teaspoon paprika

2 teaspoon curry powder

1 teaspoon cumin powder

2 garlic cloves minced

4 tablespoons finely chopped coriander

INGREDIENTS FOR YOGURT SAUCE:

1 cup yogurt

2 teaspoon cumin

1 tablespoon olive oil

2 teaspoon curry powder

juice of 1 lemon

1 garlic clove minced

salt to taste

INGREDIENTS FOR SALAD:

Thin sliced onion

Thin sliced tomato

Handful of coriander leaves

Juice of one lemon

1 tablespoon of live oil

First of we start with making the beef patty for the burger.

Add salt, pepper, garlic, paprika, curry powder, cumin, cardamom powder and coriander in the mince.

Mix it with hands and then forms 4-6 equal size patties.

Let them rest for a while in the fridge.

Meanwhile we prepare the sauce.

On low flame put 1 tablespoon olive oil in a pan and fry cumin and curry powder in it for 2 minutes.

Add the cumin and curry powder mixture in the yogurt.

Add garlic and juice of one lemon.

Mix it well and the sauce is ready.

Now we preheat a non stick pan on medium low heat and start cooking our burger patties for 5-7 minutes on each side.

NOTE - when you put the patty for cooking press the middle with 2 fingers or a thumb so it doesn't puff out.

Let the patties cook and make the salad with me.

Thinly slice tomatoes, onions and put a handful of coriander leaves on them.

Add lemon juice and olive oil.

Mix it and the salad is ready.

Time to flip the burger patties. COOK THEM ON THE OTHER SIDE!!!

Cover the pan for about 3 minutes and your patties are all juiced up/cooked up to go for burger assembly.

Let's assemble the burger now.

Toast your buns.

Apply the sauce of both sides.

Place the burger patty.

Top it generously with the salad and cover it with the top bun.

THERE YOU GO.

Dip the burger in the leftover sauce and take a huge bite and let the flavors dance inside your mouth. Shawarma Burger ladies and gentlemen.