#Lagan Seekh Kababs

#Lagan ni seekh
#Bohra #Bohri recipe

1/2 kg Beef Mince meat
1 tspn Ginger Garlic paste
Chillie paste to your choice
1/2 tspn Dhana Jeera powder
1/4 tspn Haldi powder
1/4 tspn Jeera powder
1/2 tspn Garam masala powder
3 Eggs (1 egg inside the meat mixture and rest on top)
2 bread slices soaked in little milk to make soft only.
Chopped coriander leaves 
Chopped Mint leaves 
1 big onions diced
3 tblspn oil

Variatin:  mix boiled veggies of us choice 3/4 _ 1 cup

Mix all of the above ingredients well and leave it for about 1/2 hour.
In a greased baking dish put this mixture and level it.
Layer it with round sliced tomatoes on top.
Over the tomatoes spread 2-3 beaten eggs or whole with yolk if you want to show yolk.

Bake in a preheated oven at 180degrees C for abt 30 mins ~ check with skewer if meat is cooked.
Cut into cubes and serve.

You can also cover the dish tightly and cook it on a preheated tava on low flame till mince is cooked about 1/2 hour to 45 mins.

Serve with tomato ketchup or chutneys.
Njoy 😊

~Grilled Cheese Rolls~

 

I’m always looking for ways to make food a little more exciting, especially EASY for me. It’s amazing how you can take the same ingredients and simply change the way it’s cooked, shaped, or presented.
I love these grilled cheese rolls by Carolyn – easy but fun! They’re perfect for dipping in soup! 

All you'll have to do is... cut the crusts off your bread.

Flatten your crustless bread squares with a rolling pin and then top with one piece of American Cheese (do not be tempted to use more cheese, in this case one is enough) - YUM!
Roll your cheese squares up and then cook them in a pan with melted butter over medium heat (SEAM SIDE DOWN FIRST TO SECURE THEM)  (rolling occasionally in the buttered pan to crisp all sides)  until cheese is melted, about 5 minutes.
***You can bake or grill them as well.

Remove from the pan or oven and your Grilled Cheese Rolls are ready to enjoy!

Option:  For variation you can add toppings of your choice on the cheese and then roll them.

~Chips Mayai (Chips & Eggs)~

Every country has its street food. In Tanzania (Africa), you can sit by the side of the road and eat a hot dish with plenty of protein, carbohydrates and vegetables.

Tanzanian's favorite meal-on-the-go! Known as chipsi mayai (French fries Omelette - chips with eggs) or Zege, is basically an egg and potato chips omelet. Very simple to make and the love of all Kidz to Adults and easy to make.

The chips are deep fried, just as you make French fries. After they are cooked, drain and remove. 

Take 2 eggs and add salt, pepper, dices chilies (Optional), diced onions and beat till fluffy.

Now take a small frying pan (to get small round Chips Mayai) drizzle little oil on pan and heat on stove. Lay all the chips on the frying pan.  Pour the beaten eggs mixture on the chips and let it cook till light brown, when done at the bottom flip on other side to cook and you are done!!

Variations: 

Add after flipping some cheese and diced tomatoes and let it cook covered on slow flame to melt the cheese little. 

Add sliced mushrooms to the eggs mixture as well (optional).

Add BBQ meat pieces on top as well.

Serve with sauces and Kachumbar (salads).

*Bihari Boti Roll*

Ing: (Bihari Boti)

Beef Fillet or Chicken -  ½ kg thinly sliced or cubes
Ginger garlic paste 1&1/2 tsp
Salt 3/4 tsp - To taste
red chilli powder 3/4 tsp
garam masala powder ½ tsp
Raw papaya paste 1 tsp or 1/2tsp meat tenderizer
Yogurt 2 tbsp
1 small onion (fried & crushed)
oil 2tbsp

Ing: (Paratha - Chapati)
White Flour 2 cups
Wheat flour 1 cup
Salt 1 tsp
Ghee or oil 3 tbsp
water as needed to kneed the dough

Ing: (chutni)
Tamarind juice 1/2 cup
Salt ¼ tsp
Cumin powder 1/2 tsp (Jeera)
Sugar 1/2 tsp
Garlic paste ½ tsp
1 -2 green chillies
1/2 cup green cooriander
1/2 cup Mint leaves
onion thickly sliced

Method: (Bihari boti)
Merinate ½ kg meat with ginger garlic paste, oil, salt, red chilli powder, garam masala powder, meat tenderizer, onion & yougart.  Merinate for minimum 2 hour or overnight. Add merinated beef to pan cover and cook till tender.
Burn a coal on stove and put it with a sprinke of ghee into the meat when cooked to get the BBQ dum effect.

Method: (paratha)
Mix plain flour (maida), wheat flour (aatta) & salt, then add ghee or oil rub in flour. Add water & make a dough. Make a parathas from the dough.

Method: (chutni)
Add all the ingredients of chutni in blender, blend till smooth, add water if needed.

Assembling:
Take butter paper, on it paratha, meat boti, onion & chutni. Roll it.
Enjoy:)

~Dahi Bharhey~

Mash Dal Dahi Bharhey, with Sweet, Sour and Spicy Imli Chutney on top and Chat Masala! What a great Iftar is was!
Have no idea how I clicked the photo few hours before actually eating it, it was torture. But the wait was worth it ;)

Ingredients:
For Bharhey (Pakoras):
1 cup Mash Dal (soaked overnight) - Lentils called Split Urad Daal
1 onion - Optional you can omit this
Pinch of Baking Soda
1/4 tsp salt or to your taste
1/2 tsp Ground Cumin powder

For Dahi (Yogurt):
500-600 gm or as needed Full fat Yogurt
Sugar as needed
Whip the yogurt with a good amount of sugar to sweeten it just according to your taste.

* Cooking Oil (for deep frying)
* Chaat Masala (for garnish)
* Imli Chutney & Corriander (for garnish)

Method:
Wash and grind the soaked Dal with the onion with little water in a blender, start from couple of tablespoon and then when you reach a paste that has a thick consistency, do not add water beyond that, you need a very thick batter like a pakora batter which can be held in the hand nicely for it to be shaped during the frying. Now add salt and cumin in the batter, make sure the salt is just enough, like you 'd add in any pakora batter.
In a separate bowl place some normal water to dip the fried balls in.
Now deep fry in oil on medium heat, till they are light golden and crisp. When they are done, immediately take them out and put them directly in the water bowl. When they are soft and fluffy, will take just 1-2 minutes (if you have fried them crispier let them stay in for a little more, make sure it doesn't stay there too long, or the Barhey will split) now squeeze the extra water out of the balls gently and layer them in a dish.  Lastly pour the whipped sweet  and salty yogurt.  

Make it in advance and refrigerate it for a few hours for a great result, as the bharey soak up and absorb more yogurt. Now serve with some chat masala and Imli Chutney & chillie powder on top.  Garnish with corriander.

Imli (Tamarind) Chutney:

Wow here you will have to bear with me, I have been making this for a few years and I never measure :) Sorry. Let me try:
Take around 8 tabslespoon of Raw Tamarind, soak it in water overnight.  In the morning, mash it and remove the seeds and pass through the sieve to get thick paste.  Add little water if too thick and less water if light and cook with 1/2 tblsp sugar, 1/2 tblsp salt and chilli powder, now let it cook till it thickens, or light to your consistency.  Your chutney is ready to pour on dahi Barhey or chat, I served the Chutney with Aalo Samosas too :)

Eggs in mini Bread Bowls

Eggs in mini Bread Bowls

Ingredients:

Buns - as per your requirement - cut the top and scoop out the rest from inside.

Eggs - as per the no of buns

Take - milk, add salt, black pepper, herbs (whatever fancies you) and beat togather.

Method:

Pour an egg into the buns and add the milk mixture to it.

Bake open in the oven till eggs done on slow heat.  Dont cover the lids.

Sprinke chopped herbs

Serve with lids on the side as per the picture.

Enjoy.. with some yummy drinks