• Pasta boiled                                     1 packet
• Chicken                                            250 gm
• Carrot chopped                               2
• Mushrooms                                     1 cup
• Stock                                                1 cup
• Tomato ketchup                              ½ cup
• Garlic chopped                                1 tsp
• Ginger chopped                               1 tsp
• Crushed red pepper                        1 tsp
• Sesame oil                                       1 tsp
• Corn flour                                         1 tbsp
• Vinegar                                             1 tbsp
• Salt                                                   ½ tsp
• Oil                                                     3 tbsp
• Soya sauce                                       3 tbsp

Method:

1. Heat 3 tbsp oil in pan, add 1 tsp chopped garlic and fry well.
2. Now add 1 tsp chopped ginger with 250 gm chicken and fry well.
3. Add 1 cup mushrooms and 2 chopped carrots, fry for 1 minute.
4. Now add 1 cup stock, 3 tbsp soya sauce, ½ cup tomato ketchup
5. Add 1 tsp sesame oil, ½ tsp salt, 1 tsp crushed red pepper and 1 tbsp vinegar.
6. Thickens the mixture with 1 tbsp corn flour mixed in 2 tbsp water.
7. Lastly add 1 packet boiled pasta and serve.

• Chicken tikka shredded    1 cup
• Tandoori nan                       2
• Pizza sauce                           ½ cup
• Cheddar cheese grated    1 cup
• Mozzarella cheese grated    1 cup
• Parmesan cheese               2 tbsp
• Onion                                                1 sliced
• Capsicum                              1 sliced
• Tomato                                 1 sliced
• Olives(sliced )                       3 to 4 tbsp
• Mushroom sliced               6
• Oregano leaves                   1 tbsp

Method:

1. Spread nan with pizza sauce, sprinkle with 2 tbsp of cheddar cheese on each nan, top with chicken tikka shredded
2. All the veggies divided between 2 nans
3. Sprinkle with oregano leaves, both the cheese
4. Put in greased oven tray, bake on 200 D for 12 to 15 mins until cheese melts.
5. Serve immediately.

Watch this Masala TV video to learn how to make White Tawa Qeema and Mix Fry Daal Recipes. This show of Lazzat with Chef Samina Jalil aired on 18 October 2021.

• Whole chicken        1
• Lemon juice             4tbsp
• Chili sauce                4tbsp
• Black pepper           1tsp
• All spice                     1tsp
• Nutmeg                     ½ tsp
• Mace                          ½ tsp
• Salt                             ½ tsp
• Red chili powder    2tsp
• Oregano                   as required
• Garlic paste              as required
• Oil                               2to3 tbsp

Method:

1. Marinate chicken with all ingredients overnight.
2. Now wrap it in foil  and cook in double boiler for 1 hour.
3. Lastly bake it in oven for 10 min the serve .

• Maash ki daal 250 gm soak for 1 hour
• Butter 2 ounce
• Oil ¼ cup
• Onion 1 medium thinly sliced
• Roasted and crushed cumin 1 tsp
• Yogurt 1 tbsp
• White pepper ½ tsp leveled
• Spring onion finely chopped with leaves 2 tbsp
• Crushed garlic 1 tbsp
• Tomatoes 2 chopped
• Green chilies 3 whole
• Green chilies 3 chopped
• Chili powder ½ tsp
• Crushed red pepper ½ tsp
• Salt ½ tsp
• All spice ½ tsp
• Coriander leaves chopped 2 to 3 tbsp

Method:

1. Soak daal for 1 hour, boil in 2 cups of water with ½ tsp haldi till daal ¾ done.
2. Heat butter and oil, fry sliced onion till light golden, add crushed garlic, fry till light golden.
3. Add chopped tomatoes with green chilies and all the seasonings, fry well.
4. Add yogurt with spring onion leaves, fry mixture well.
5. Add boiled daal with ½ cup water, simmer for 5 mins.
6. Lastly add all spice, coriander leaves chopped and leave it on dum.

• Rice                            3 cups
• Mutton                     1 kg
• Fennel Seeds          4 tbsp
• Whole all spices    3 tbsp
• Oil                               1 cup
• Onion (sliced)        1
• Chopped garlic      1 tbsp
• Chopped ginger    1 tbsp
• Salt                             1 tbsp

Method:

1. Soak sela rice in a bowl.
2. Then heat oil in a pan and fry onion, chopped ginger and chopped garlic in it.
3. Then add mutton and whole all spices and cook on high heat for 5 minutes.
4. Add salt and fennel seeds.
5. Now add 1-1/2 liter water and cook on low heat until meat gets tender.
6. Then strain the mixture.
7. In a separate pan add mutton and stock and bring it to boil.
8. Now strain rice and add them in mutton and cook on high heat until water gets dried.
9. Now let it simmer for 15 minutes and serve

• Beef mince               ½ kg
• Lamb fat (optional) 1 cup
• Parsley                      1 bunch
• Minced onion          1 large
• Cumin seeds                        1 tbsp
• Garlic                         1 tbsp
• Salt                             1 tsp
• White pepper          1 tsp
• Oregano                   1 tsp
• Cinnamon powder 1 tsp
• Bread crumbs          2 cups
• Oil                               6 tbsp

Method:

1. In a bowl add all the ingredients except oil and mix well.
2. Then grind and make long kabab.
3. Now heat oil in a pan and fry kabab on high heat for 2 to 3 minutes.
4. Then lower the heat and cook for further 8 to 10 minutes. Serve.

• Beef                                        750 gm
• Rice                                        750 gm
• Onions                                   2 sliced
• Ginger garlic                        2 tbsp
• Oil                                           1 cup
• Yogurt                                   1 cup
• Green chilies grinded        6
• Green chilies whole           4

Method:

1. In a pan add 7 cups water, beef, ginger garlic paste, make a small pouch of muslin cloth.
2. Add in 4 tbsp pulao masala, 1 onion sliced, cover and boil on low heat till beef tender.
3. Then remove the beef from stock, measure stock and make up to 6 cups, sieve the stock, discard the pouch.
4. Heat oil, fry onion golden, add boiled beef with stock.
5. Add salt 1 tbsp, bring to boil, add in soaked rice, cover and cook till rice done.
6. Leave it on dum, serve with raita.

• Mince                                                750 gm
• Ginger garlic paste                         1 tbsp
• Oil                                                       ½ cup
• Tomatoes grinded                          4
• Green chilies chopped                  4
• Salt                                                     1 tsp
• Prepared masala                            4 tbsp
• Whipped yogurt                             ½ cup
• Coriander leaves                            2 tbsp
• Mint leaves                                      1 tbsp
• Ginger julienne

Method:

1. Heat oil in a karahi, add ginger garlic paste, fry for 5 mins.
2. Add sliced tomatoes, fry well.
3. Add mince, cover and cook for 15 minutes.
4. Add in Qeema masala, yogurt, fry well.
5. Add green chilies, when mince tender.
6. Lastly add chopped greens. Serve with nan.

• Chicken boti                                     1 kg
• Karahi recipe mix                           1 sachet
• Yogurt                                               ½ kg
• Thickly sliced green chilies           6
• Sliced ginger                                                2 tbsp
• Chopped garlic                                1 tbsp
• Sliced tomatoes                              2 cups
• Oil                                                       ½ cup
• Crushed black pepper                   1 tbsp

Method:

1. Heat oil in a pan add chicken and fry on high heat for 10 minutes.
2. Remove chicken and set aside. In a same pan add garlic and fry for a minute.
3. Then add tomatoes and cover and cook on low heat for 10 minutes.
4. Now add yogurt, karahi masala and chicken and cook on high heat till liquid dries.
5. Add green chilies, ginger and black pepper and cook for a minute then serve.

• Chicken boti                                     ½ kg
• Sliced ginger                                                3 tbsp
• Chopped garlic                                1 tbsp
• Chopped tomatoes                        3
• Green chilies (cut in lengthwise) 4
• Salt                                                     1 tsp
• Cumin seeds                                                1 tbsp
• Black pepper                                   1 tbsp
• Fresh coriander                              3 tbsp
• Oil                                                       ½ cup
• Whole coriander                            2 tbsp
• Yogurt                                               1 cup
• Chopped onion                               1 medium

Method:

1. Heat oil on a tawa. Then add onion and fry for 3 to 4 minutes.
2. Then add garlic and fry for a minute.
3. Now add chicken and fry for 4 to 6 minutes.
4. Add tomatoes, whole coriander and cumin seeds and fry for 2 to 3 minutes.
5. Add yogurt mix, cover and cook on low heat for 15 minutes then uncover.
6. Add green chilies, black pepper, ginger, fresh coriander and salt then cook on high heat for 5 minutes. Serve hot