Chicken Biryani

Ingredients:-



Chicken 1 ½ kg (cut into 12 pieces)
Yogurt 1 cup
Long grain rice 1 kg
Red chili powder 1 tsp
Ginger and garlic paste 1 tsp
Juice of lemons 4
Fresh mint leaves 1 bunch
Whole black peppercorns 6
Green chilies 4 finely chopped
Small cardamoms 6
Onions 2 medium size, thinly sliced
Banaspati Ghee or  Cooking Oil 2 cups
Yellow food color ½ tsp (soaked in ½ cup milk)
Salt to taste


Method:-


Wash chicken pieces with cold water, drain well. In a separate bowl mix ginger and garlic paste and red chili powder with yogurt. Mix well to a smooth paste. Add chicken pieces to it. Leave for 30 minutes. Now cook on low heat without adding any water to the chicken. Remove from heat when the water dries up.

In a separate pan heat banaspati, fry the onions in it until golden brown; add mint leaves, 3-4 cardamoms and lemon juice.

Remove from heat. Then boil the rice in a large pan until the rice is parboiled. Grease pan add half the rice and then the chicken mixture, cover with the rest of the rice. Sprinkle with food color. Place the pan on a hot griddle (tava) and cook on low heat for 15 minutes.


Remove from heat and serve hot with Dahi ka Raita & Fresh Salad..

Jheenga Biryani

Ingredients:-

Prawns 1/2 Kg.

Onion thinly chopped 1 Big

Red Chillies 1-1/2 tsp

Turmeric powder 1/2 tsp

Ginger Garlic paste 1 Tbsp

White Zeera(Cumin) Ground 1 tsp

Sabit Dhania Ground 1 tsp

Coconut powder 2 TBsp

salt to taste

tomatoes thin cubes 4

Oil 1/2 Cup

Green Chillies chopped 6-7

For Rice:-

Rice boiled 1/2 kg

Onion 1

oil 1/4 Cup

Ginger slices of 1'' piece

Corriender leaves 1/2 bunch

green chillies 1-2

Method:-

• Take oil in a pan.
  
• Put onion in it & fry till soft.
  
• Add ginger garlic paste, salt, white zeera, Sabit dhania ground, turmeric powder, red chillie powder, coconut powder.
  
• Mix green chillies, tomatoe cubes.
  
• Cover lid for 5 minutes on low heat.
  
• Mix prawns & again cover lid & cook for 5 minutes.

• In another pan fry onion in oil to golden.
  
• Take out onion in a plate.
  
• Put 1 half of the rice in the pan.
  
• Put prawns masala also half of it on it.
  
• Put the left over rice & then prawns over it, sprinkle green corriander leaves, green chillies, ginger slices, onion browned earlier.
  
• Put on low heat for 5 minutes.

Serve hot.

Shahjahani Biryani

Ingredients:-


Mutton little boiled 1 Kg
Rice 750 gms
Vinegar 1 tsp
Salt to taste
Red chilli powder 1 tsp
Ginger garlic paste 3 TBsp
Haldi 1 tsp
Onion 2
Taz path 3
Laung 10
Curd 1 cup
zeera powder 2 TBsp
Zafran 1 tsp
Till 2 TBsp
Cashewnuts (Kajoo) 1 cup
Coconut grated 2 TBsp
puff pastry 3


Method:-


Boil rice with 1 tsp vinegar & little salt.

Blend together curd, cashewnuts, white till & coconut. Mix this mixture in meat for marination.

Blend onion well to form a smooth paste.

Take oil in a pan & add onion paste. Fry till light golden. Add ginger garlic paste, taz path & laung. Fry adding litttle water, red chillies powder, zeera powder, haldi powder, salt. Mix & saute. Put marinated meat. Fry little, then add zafran mixed with milk & little water. Mix & cook till water dries & a thick curry is formed.

For serving:-

In a bowl put rice layer, then cooked meat curry, then again rice, then sprinkle zafran.

Roll puff pastry or spread it with hands to the size of your bowl.

Spread & cover your rice bowl with this puff pastry.

Put it in oven on medium heat.


Serve hot.

Sindhi Biryani

Ingredients:-

Mutton 1 kg
Basmati rice 1 kg
Yogurt 1 cup
Red chili powder 1 tbsp
Coriander powder 2 tbsp
Garlic and ginger paste 1 tbsp
Mixed spices 1 tbsp
Salt to taste
Dried apricots ¼ kg (soak in hot water)
Mint leaves 1 bunch (chop)
Green chilies 6
Juice of lemons 4
Bay leaf 1
Onions 4 (medium size, chopped)
Potatoes ½ kg
Tomatoes 4
Yellow food color ¼ tsp soaked in ½ cup milk
Cooking oil 1 ½ cups


Method:-

• In a pan heat oil and brown onions; when golden brown, remove half the onions and place on absorbent paper.
• Add meat, all the spices and yogurt to the rest of the onions.
• Cook till water evaporates and the meat is tender. Add potatoes, tomatoes, pulp of dried apricots and green chilies.
• Cook on high heat for 5 minutes stirring continuously, when done keep aside.
• Now in a big pan add 12 cups of water with salt, 3 green chilies, whole spices and mint leaves.
• When water boils, add rice, parboil and strain.
• Now put layers of rice, parboil and strain.
• Now put layers of rice and meat one by one with the layer of rice on top, and then add yellow food color.

• Put the pan on a griddle (tava) and cook on high heat.

• When steam appears, lower the heat for 10-15 minutes. Serve hot, with raita and salad.

Fish Biryani

Ingredients:-


450 grams rohu (any white fish fillets)
1/2 cup vegetable oil
1 level teaspoon cumin seeds, zeera
1/2 level teaspoon mustard seeds
1 clove garlic cloves, chopped
1 inch piece ginger fresh, peeled
1 teaspoon ajowan (carum)
4 green chillies
1/2 teaspoon red chili powder
As per taste salt
10 green cardamoms
4 black cardamoms
6 cloves
10 pieces black pepper
1 inch piece cinnamon stick
2 bay leaves (taze patta)
10 dried plums (aaloo bukharay)
Some ghee or cooking oil
6 pieces green chili, finely chopped
2 tablespoon coriander leaves, fresh
3 Pinch yellow food color


Method:-

Wash the fish and pat dry. Cut into 1 inch pieces. In a blender grind the garlic ginger and chilies to a fine paste. Mix the paste with salt, chili powder and ajowan. Smear the fish pieces with spice paste. Set aside for at least 2 hours
In the meantime heat the oil in a shallow frying pan, add the cumin and mustard seeds; they should pop and splutter at once. Add the chopped onions and , stirring frequently, fry them to a rich golden color. Add the chopped tomatoes, still stirring frequently, fry the onions for about 10 minutes until the tomatoes are reduced to a pulp. Add a little water, if necessary, to prevent the mixture from sticking to the bottom of the pan. Keep frying until the oil begins to separate.
Add the fish and stir well to coat it with the tomato mixture. Reduce the heat to low, cover with a tight fitting lid and cook for 15 minutes until the fish is tender. Sprinkle with finely chopped coriander. Keep warm
Soak the rice in water for half an hour. In another pan boil the rice with 2-3 tsp. of salt and plenty of water .when the rice are 3\4 cooked drain the water. Add 1\4 cup oil or butter and fluff with a fork to prevent the rice to stick each other. Keep rice to one side
In a large pan place 2 inch layer of rice at the bottom, then a layer of fish mixture and dried plums on top, repeating this until the fish and rice have been used up. sprinkle the coriander and mint leaves over the top layer of the rice Pour 1\2 cup water and seeds of cardamom over the rice. Do not stir. Mix the food color with a little water and sprinkle over the rice
Cover with a tight fitting lid and allow to cook for 20 minutes until the rice are cooked
Once the dish is cooked, leave it covered for a few minutes then remove the lid, fluff up the rice with a fork

Serve with Raita

Serve Immediately

Serve Hot

Serves 6 people

Preparation Time: 30 minutes

Cooking Time: 30 minutes.

Spicy Chicken Wings

Ingredients:-



Chicken wings 1/2 kg
Salt 1 tsp
Black pepper 1/2 tsp
Red chillie flakes 1/2 tsp
Refined flour 1 cup
Egg 1
Corn Floor 1 TBsp
Baking powder 1/2 tsp
Ginger & Garlic paste 1-2 TBsp
Chili sauce 2 TBsp
Lemon Juice 2 TBsp
Worcestershire sauce 2 TBsp
Honey 2 TBsp
Tomato ketchup 1/4 cup
Oil as required for shallow frying


Method:-

1. Take out 1/2 cup refined flour in a plate, add egg, corn flour, baking powder, black pepper, salt, 1 tbsp oil and 1/4 cup water in a bowl to make a thick paste.
2. Take Chicken Wings, Sprinkle little salt, lemon juice & red chilie flakes. Mix well & then coat one by one, first in the egg mixture then in refined flour. Keep it aside.
3. Heat oil in a Pan and shallow fry wings for around 10 minutes untill they become golden.
4. For Sauce, fry garlic in 1/4 cup oil, untill it becomes golden. Add honey, chili sauce, Worcestershire sauce and tomato ketchup. Cook it till it boils.
5. Dip chicken wings in honey sauce and Serve hot with French fries.

Tip. You can also bake it in oven, by frying a little & then bake it.

Murgh Cholay

Ingredients:-


Chicken piece 1kg
Tomato cubes 4-6
Ginger slices 1/4 cup
Tumeric powder 1/4 tsp
red chilli flakes 1 1/2 tsp
corriander powder 1 1/2 tsp
salt to taste
green chillies 3-4
oil 1 cup


Method:-

Heat oil in a pan.
Add chicken pieces.
ADD HALF OF ginger and fry till golden.
Drain oil and take out chicken in a bowl.
Put it aside.

In the pan, add tomato cubes, turmeric powder, red chilli flakes, salt and mix and cover lid. When the tomato is soft, add fried chicken. cook it and add in a little water.

Cover lid until chicken is tender.

When done, put little water for gravy & add the oil drained earlier and sprinkle corriander powder and green chillies.
Mix and cover for 2 min.


Take out in a bowl, sprinkle ginger slices.


Serve with boiled rice, onion & cocumber slices.


Tip:-


Serve in the same Karahi in which it is cooked.

Chicken Ginger

Ingredients:-


Chicken 1/2 kg
Garlic ginger paste 1 TBsp
Green chillies 2 chopped, 2 whole
Ginger thin slices
Tomato cubes 3
Red chillies to taste
Turmeric powder 1 tsp
Garam Masala Powder 1-1/2 TBsp
Dhania Powder 1 TBsp
Zeera crushed 1 tsp
Onion thinly chopped 1
Chanay boiled 1 Cup
Salt to taste
Masoor ki daal 2 TBsp
Soda 1/4 tsp
Oil 1/2 Cup


Method:-

Boil Chanay with little soda & salt in cooker. Add Masoor ki daal & boil again until tender.
In another pan fry onion in oil until soft. Add ginger garlic paste & mix. Add Chicken & fry until color changes. Add tomato, red chillies, turmeric, half of garam masala powder, dhania powder. Add some water if needed. So that it may not be burnt. Add zeera crushed on hand, salt, then boiled chanay. Mix. Add whole greeen chillies. Cover lid & cook on low heat. When oil comes up, dish out.


Sprinkle green chillies slices, ginger slices, zeera powder & garam masala powder.


Serve with paratha in Breakfast.


Or serve with Nan for dinner.

Fried Thai Chicken

Ingredients:-

Chicken pieces 1/2 Kg
Soya Sauce 3 TBsp
Vinegar 3 Tbsp
Red Chillies Flakes 1-1/2 TBsp
Salt to taste
Maida 2 TBsp
Corn Flour 2 TBsp

Oil For shallow Frying

Method:-

• Make cuts onto chicken.
• Sprinkle soya sauce, vinegar, salt & red chillies.
• Mix Well.
• Put it aside for marination for atleast 2 hours.
• Then sprinkle maida & corn flour.
• Mix well.
• Heat little oil in a pan.
• Fry chicken in oil using all the mixture ( Make sure all water is absorbed, otherwise use more maida & corn flour).
• Fry on low heat covering the lid, so that chicken may tender, until it is golden brown.
• It is Read to serve.

• Enjoy crispy & spicy fried chicken.

• Serve with tomato ketchup at dinner or tea time.

Loki Kay Kabab

Ingreidients:-

Loki 1/2 Kg
Daal Chana 1 Cup
Garam masala (whole spices):-
Laung 4-5
Black pepper 3/4 tsp
Bari Ilaichi (Cardimon) 2
Choti Ilaichi 3-4
White zeera 1 tsp
Black zeera 1 tsp
Darchini (Cinnamon) 1 stick
Sabit Dhania 1 tsp
Garlic 8-10
Ginger 1 TBsp
Salt to taste
Red whole chillies (Sabit Lal Mirch) 6-8
Red chillies 1/2 tsp
Sugar 1tsp

For Filling:-

Green Mint leaves 1/2 bunch
Green Coriander leaves 1/2 bunch
Egg 1
Onion chopped 1 big
Green Chillies 3-4

Method:-

Boil together daal chana & all the ingrediants except loki, using 1 glass of water, until daal is tender & water dries well.
Boil loki in another pan using 1/2 cup of water. Dry all water or drain it thouroughly.
Chop the cooked daal & loki together in a chopper.

Mix all the finely chopped filling ingriedents in the kabab mixture.

Shape into kababs & fry in little oil.

Tip: It tastes the same as shami kababs.

Serve with tomato ketchup for tea, lunch or dinner.

Chatkharaidar Karhi

Ingredients:-

Yogurt 500 gms.

Baisan 3 Tbsp.

Onion 2.

Tomato 2.

Methidana 1/4 tsp

Curry leaves 5-6

Salt to taste

Red Chillies powder 1-1/2 tsp.

Turmeric (Haldi) powder 1/2 tsp.

Method:-

Chop onion & tomatoes together. Blend the Yogurt & Baisan well. Mix onion & tomatoes.

In 2 Tbsp oil fry Methidana, add the yogurt mixture & make it boil. Keep stirring, so that lumps may not for. Add salt, haldi & red chillies powder. Mix well.

Add 2-3 glasses of water. Put 5-6 curry leaves. Let it cook for some time, atleast 1/2 to 1 hour.

For Pakoras:-

Baisan 1 Cup

Onion slices 2

Salt to taste

Crushed Red Chillies 1-1/2 tsp

Zeera 1/2 tsp.

Sabit Dhania 1/2 tsp.

Mint leaves 1/2 bunch.

Soda 1/8 tsp.

Method:-

Mix all the pakora ingredients well, adding water as required. Put it aside for 10 minutes.

Deep fry round shape pakoras, using a table spoon to golden.

When karhi is little thick, put pakora in Karhi & turn the stove off.
For Baghar:-

Oil 1/4 Cup

Red whole chillies 4-5

Onion sliced 1 small

Garlic chopped 3-4 cloves

Curry leaves 4-5

Zeera 1/2 tsp.

Method:-

Heat Oil. Add Red whole chillies & onion. When onion is soft, add garlic.

When all is about to golden, add curry leaves & zeera. Put it on prepared Karhi.


Serve with Nan or Chapati.

Kabab Paratha Rolls

Ingredients:-

Minced meat ½ kg
Onions 2 small chopped
Ginger/ garlic 1+1 tsp
Salt 1 tsp
Green chilies chopped
Garam masala ½ tsp
Zeera ½ tsp
Red chopped chilies 1 tsp


Method:-

• Marinate with all given ingredients
• Make kababs
• Bake for 30 min at 200 C,
• Give dum of charcoal and put it aside.
• Make paratha and fill it with kabab, onion rings and imlee chutney.
• Roll out the paratha.

• Serve hot with green chutney or imlee ki chutney.

Keema Bhara Paratha

Ingredients:-


6 cups white flour, maida

6 teaspoon milk powder

1 cup evaporated milk

6-7 teaspoons sugar

200 grams oil or margarine

2 teaspoon baking powder

3 teaspoon yeast

1 eggs

1 kg meat, mince (Keema)

1 tablespoon ginger paste

2 teaspoon red chili powder

1 teaspoon salt

1.5 teaspoon garam masala powder

2 tablespoon anardanna, ground

1 teaspoon coriander seeds ground

2 medium onion, finely chopped

4-6 green chilies

1/2 cup coriander leaves, chopped


Method:-

Mix all the ingredients and knead well until the dough is very smooth about 5-10 minutes

With oily hands put the dough in a bowl.Cover with a damp cloth or polythene bag and leave in a warm place to rise for about 3 hours or until the dough has doubled in size.

Mean while prepared the stuffing. Put the mince and all the ingredients for the stuffing in a bowl and knead the mixture really well for a few minutes with you hands. 3. Knead the dough for another minute or two then divide the dough into 8-10 equal parts. Shape each potion into a smooth ball.

Lightly grease several baking sheets.

On a floured surface, roll out the ball to about 3 inches in diameter and place it on the palm of you hand. Place good amount of mince mixture in the centre and carefully fold up the edges to completely cove the filling. Press the edges taught together to seal. Dip the stuff ball in dry flour and roll out into a round about 6 - 7 inches in diameter.

Bush the nan with a little cold milk and place in a hot oven at 200C (400F) for 10- 15 minutes until the top is golden in color.

Remove the nan from the baking sheet and serve at once.

Serve with yogurt and mint chutney

Roll out into flat round shape and make sure it is as thick as a pizza's crust.

Bake in oven at 350' and take it out when it is light brownish color.

Try our simple Nan or may be Ghobi ka Paratha



Serves 6 people - Serve Hot
Preparation Time: 20 minutes
Cooking Time: 40 minutes

Mooli ka Paratha

Ingredients:-

Mooli 1 kg
Salt 1 tsp
Chopped red chilies 1 tsp
Green chilies 1 tsp
Garam masala 1 tsp
Atta and Ghee


Method:-

• Peel and grate the mooli.
• Mix all the seasoning make two small balls (paira).
• Roll out the roti.
• Stuff it with mooli
• Fry both the sides in ghee or oil.

• Serve hot with raita and pickles.

Baisan ki Roti Paratha

Ingredients:-

1\2 kg basin (gram flour)

1\2 kg whole wheat flour

1\2 cup oil

2 teaspoon salt

2-3 teaspoon chilli powder

6 whole red chili

1\2 cup coriander leaves, chopped

4 green chilies fine chopped

3 tablespoon dried pomegranate seeds, crushed

2 teaspoon cumin seeds, zeera

2 tablespoon coriander seeds

2 medium onion, finely chopped

oil for frying.


Method:-

Put all dry ingredients in a large bowl and mix well. Make a slight well in the centre and add oil. Using finger tips, mix it into the flour. Add water a little at a time and knead into a soft pliable dough. Knead it thoroughly for several minutes until smooth. Cover with a damp cloth and leave to rest for at least 30 minutes.

Divide the dough into 12 equal parts. Roll each into a smooth ball. Then roll each ball into a round of about 6 inches.

Heat up a tava, heavy frying pan or a griddle. Test the heat by sprinkling a little dry flour on the surface. The temperature is correct when the flour burns immediately. Wipe out the surface with kitchen paper.

Carefully place the round of dough on hot tava. Allow to cook for a minute then turn it over. Smaer a little ghee on the top and then turn it over after a minute. The top side now will have small brown spots. Smear a little ghee on the top and on the surface of tava along the edges of roti. Turn it over again and repeat the process of smearing oil until the both sides are cooked and crisp.

Remove from pan, smear with ghee and serve at once. Repeat with remaining dough. Did you tried our Bajray Ki Roti

Serve with yogurt or Raita



Serves 6 people - Serve Hot
Preparation Time: 30 minutes
Cooking Time: 30 minutes

Aaloo Bhara Paratha

Ingredients:-

2 cups flour, whole wheat

1 teaspoon salt

Water for mixing

Ghee or Oil for frying

For Filling - 4 medium potatoes

1 small onion, finely chopped

2 whole green chilies, crushed

1 teaspoon coriander seeds crushed

1 teaspoon ajowan (carum)

1 teaspoon salt

1 teaspoon red chili powder

1 teaspoon coriander leaves, chopped


Method:-

Sift flour with salt. Slowly add water. Mix well. Make a stiff dough. Cover with a damp cloth for 20 minutes.

Boil potatoes, peel and mash. Add onion, green chilies, coriander seeds, ajowan, salt, chili powder and coriander leaves. Mix well. Divide into 6 portions.

Knead dough well until smooth and pliable. Divide into 6 round balls. Flatten each ball slightly. Put one portion of filling in centre. Close up completely. Shape into round balls again.

Roll out each ball on a lightly floured board into a round disk 6" (15 cm) diameter.

Cook one at a time on a hot tava or griddle over medium heat. Put about 2 to 3 tablespoons ghee around the edges. Turn gently. Cook until sides turn golden brown.

Serve with yogurt or Raita.



Serves 6 people - Serve Hot
Preparation Time: 30 minutes
Cooking Time: 30 minutes.

Palak Paneer

Ingredients:-



Spinach (Palak) 1 kg
Green chillies chopped 6-8
Coriander leaves 1/2 bunch
Mint leaves 1/2 bunch
Paneer 1 pack
Ginger garlic paste 1 TBsp
Zeera 1 tsp
Garam masala powder 1/2 tsp
oil 2 TBsp
cream 1/2 cup


Method:-



Cut paneer into small cubes & deep fry & take out in a plate.
Boil chopped spinach for 5 minutes. Make sure the colour does not change. So boil very little. Then drain & blend it with green chillies, mint leaves & coriander leaves.
In a pan add oil & ginger garlic paste. Saute. Add zeera & fry. Add blended spinach mixture. Mix & saute. Put garam masala powder. Fry until oil comes out. Put cream & mix. Sprinkle some more chopped mint leaves & coriander leaves. Add salt & mix. Add 1 tsp of oil for shine. Mix. Add fried paneer cubes & mix.
Add more cream.


Mix & take out in a serving plate.


Serve with onion & tomato slices.

Baghar-e-Baingan

Ingredients:-


Brinjal round 1/2 Kg
Oil 1 TBsp
Onion 2
Coconut grated 1 TBsp
Sabit Dhania 1 TBsp
Til 1 TBsp
Poppy seeds (Khashkhash) 1 TBsp
Peanuts 2 TBsp
Coriander leaves ½ bunch
Green chillies 4-6
Ginger Garlic paste 1 tsp
Chilli powder 2 tsp
Haldi powder ½ tsp
Salt 1 tsp
Tamarind (Imli) 3 TBsp


For Baghar:-


Meti seeds 1/4 tsp
Kalonji 1/4 tsp
Taz path 1
Zeera 1/2 tsp
Red chillies whole 5
Curry Patta 6-8


Method:-


Roast slightly on tawa Coconut grated, Sabit Dhania, Til,Poppy seeds (Khashkhash) & Peanuts & grind in the grinder.

Heat oil, fry onion in it to golden. Take out onion in a plate. Put all the baghar ingredients in the same oil. Roast this mixture & grind it with onion.
Make 4 slits in the brinjals. Fill some of this mixture in them.
Put rest of the mixture on low heat, adding, ginger garlic paste, chilli powder, salt, haldi. Saute. Then add brinjals along with imli juice & put it on low heat till water dries & oil floats on top.


Sprinkle coriander leaves.

Tomato Ka Kat

Ingredients:-


Tomatoes 1 Kg
Onion brown & crushed 2
Coconut grated 2 TBsp
White Zeera 1 TBsp
Ginger 1 tsp
Garlic 1 tsp
Rai seeds 1/4 tsp
Methi seeds 1/4 tsp
Taz path 3
Haldi 1/4 tsp
salt 1 tsp
Chilli powder 1 tsp
Eggs boiled 2
Curry patta 6-8
Imli juice 1/4 cup


To garnish:-


Coriander leaves
Green chillies

Method:-


Cut tomatoes & put in a pan with imli juice, salt, haldi, taz path & 1/2 cup water. Cook on low heat. When slightly cooked cool & blend it well in the blender.
Grind coconut, fried onion, ginger, garlic, zeera, chilli powder, rai, methidana very finely & put it in the tomato mixture along with taz path, curry patta.
Cook again till slightly thick.

Heat oil for baghar & pour all the above & cover lid.


Serve with boiled eggs cut into quarters.


Sprinkle green masala.

Kat-A-Kat

Ingredients:-


Kidney 4
Heart 2
Chops 4
Qasoori methi 1/2 tsp
Ginger garlic paste 2 TBsp
Butter 2 TBsp
Papaya 1 tsp
onion chopped 1
Brain 1
Salt t tsp
Red chilli powder 2 tsp
Garam masala powder 1 tsp
Tomato chopped 250 gms
oil 1/2 cup


To garnish:-


Coriander leaves
Green chillies


Method:-


First mix papaya & salt in chops & heart. Keep it aside for 2 hours.

Put oil in a pan. Fry chopped onion. Add tomatoes along with little water & ginger garlic paste. Put chops & heart & saute. Cut the heart into pieces with spoon, Add kidney, cut into pieces & do kat kat. Then add brain & fry all together all the above spices until tender.

Sprinkle Coriander leaves, Green chillies, butter & qasoori methi.


Serve hot with Naan