Macaroni Keema Recipe | Tarka | Continental Food

METHOD:
In ½ kg chicken mince, add 2 tsp ginger garlic, ½ tsp salt and 1 cup water and tender it. When chicken mince is done, then turn off the stove. Now heat the oil and add 2 finely chopped onions. When it becomes golden brown, then add the onions in the chicken mince and cook it on high heat. Then add 1 tsp black pepper, 1 tsp salt, 1 tsp all spices powder, 4 tbsp Worcestershire sauce, 1 tbsp finely chopped green chilies, 1 cup milk, 2 tomatoes, 1 cup capsicum, 1 cup carrots and ½ cup tomato ketchup. In the end, add 1 packet boiled macaroni and put it on simmer for 5 minutes.

Method:
In the beef mince add fried onion, ginger garlic paste, coconut, green chilies, papaya paste, red chili powder, and all spice powder, mace, nutmeg and salt. Mix well. Now add yogurt and egg. Mix well and leave it for 1 hour. Then make gola kababs out of it and shallow fry in the hot oil.

Method:
In a bowl mix water, yogurt, crushed red chilies, turmeric, red chili powder, salt, oil, mix gram masala, whole garam masala, ginger garlic paste, Chinese salt, nutmeg powder, mace powder and anise seed. Now put this in a pan, add boiled meat and cook for 10 minutes. Then add aalu and cook well. When they are half done then mix yellow food color in yogurt and spread over it. Now add fry onion, slice tomatoes, plum, green coriander, mint leaves, chaat masala, curry leaves and finely cut ginger and then add boiled rice. Now add oil and leave on dum for half an hour then turn off the flame.