Homemade Tikka Boti Special

Ingredients:-

Beef cut into small cubes 1/2 kg

Onion fried 3
Ginger garlic paste 1-1/2 TBsp
Garam masala Powder 1/2 tsp

Cumin (Zeera) 1-1/2 tsp
Cinnamon stick 1 inch small piece
Black Pepper 1-1/2 tsp
Big Cardamon 2
Cloves 5
Jaifal javitri 1/4 tsp

Raw Papaya paste 1-1/2 TBsp
Curd 1/2 Cup
Salt to taste
Red Chillies powder 1-1/2 tsp

Method:-

• Fry onion slices to golden & take it out in a plate to cool & become crispy. Then Crush it with hands.
• Grind raw papaya into a fine paste.
• Grind together Cumin, Cinnamon stick, Black Pepper, Big Cardamon, Cloves, Jaifal javitri.
• Put all the ingredients in beef & mix with hands very well.
• Cover & put it aside for one to two hours.
• Slightly fry it in 1 TBsp oil.
• Then covering put hot charcoal in it, to give it a barbecue smell & taste.

• Put them in preheated oven for about 50 minutes on medium heat or until tender.

Hot & Spicy & very tasty Tikkas are ready to serve.

Serve hot with tomato Ketchup or tamarind sauce & Onion rings.

Serve at dinner or with tea.

Dum ka Qeema

Ingredients:-


Minced Meat 500 gms

For Marinade:-


Onion thinly chopped 2
Ginger garlic paste 2 TBsp
Ripe Papaya ground 1/2 Big
Kachri Powder 3 tsp
Salt to taste
Red Chillies powder 1 tsp
Turmeric powder 1/4 tsp
Curd 1 Pao

For Baghar:-


Oil 1/2 Cup
Onion thinly sliced 1

To Garnish:-


Green Chillies chopped 2-3
Coriander leaves 1/2 bunch


Method:-

• Mix onion, ginger garlic paste, ripen papaya, kachri powder, salt, red Chillies powder, Turmeric powder in minced meat & put it in the refrigerator for marination for over night.
• Burn coal on fire very well.
• In a pan put the marinated meat mixed with curd in sides & put the hot coal in the center. Pour little oil on coal. Smoke starts, cover lid immediately for 5-7 minutes.
• After that remove coal & cook on low heat until meat is tender. In needed put some water to cook.
• When minced is tender & water dries, take oil in another pan & fry onion for baghar to golden brown.
• Pour this baghar on minced meat & mix it. Take out in a dish.

Garnish with coriander leaves & green chillies.

Serve with hot nan, onion rings & lemon.