Mutton Nihari, Moti Kheer And Thai Beef Noodles by Chef Zakir

Ingredients for Mutton Nihari:

• Mutton bong 1/2 kg
• Onions 2
• Clarified butter 1 cup
• Muslin cloth 1 piece
• Water 2 glasses
• Red wheat flour 1/2 cup
• All spices powder 1 tbsp
• Ginger garlic paste 2 tbsp
• Fennel seeds 2 tbsp
• Dry ginger 2 tbsp
• Red chili powder 3 tbsp
• Salt to taste

Method:

1. Add clarified butter, green onion and mutton bong and roast it until onions becomes soft and tender.
2. Together make potli of fennel seeds and dry ginger in muslin cloth, add in it, together put ginger garlic paste and red chili powder.
3. Then roast it well, add water and simmer the mutton.
4. When mutton is tendered, add red wheat flour and make it thick.
5. When it comes in shape of nihari, dissolve all spice powder in water, sprinkle it and simmer for 5 to 10 minutes.
6. Delicious nihari is ready.

Ingredients for Moti Kheer:

• Rice 125 gm
• Saffron 1 small pack
• Cinnamon powder a pinch
• Laddu 2
• Sugar 125 gm
• Milk 1/2 liter
• Khoya 125 gm
• Almond chopped 25 gm
• Pistachio chopped 25 gm
• Cardamom powder 1/4 tsp

Method:

1. Firstly, boil rice with water and crush them with help of spoon.
2. Now add milk in karahi pan, boil it, then add chopped pistachio, almond chopped, boiled rice and sugar and leave for cook.
3. When it becomes thick, add khoya, cinnamon powder, cardamom powder and saffron and stir it continuously.
4. When it becomes thick, crush laddu with help of hand, put it, mix it, take out in dish and serve.

Ingredients for Thai Beef Noodles:

• Kolson Egg noodles   1/2 packet
• Beef undercut 300 gm
• Red capsicum 1
• Fresh red chillies 3-4
• Leek 1
• Lemon juice 1 tbsp
• Soya sauce 2 tbsp
• Fish sauce 1
• Bean curd 2
• Spring onion 2
• Garlic chopped 3-4 cloves
• Carrot 1
• Bean sprout 1/2 cup
• Coconut milk 1/2 cup
• Salt to taste
• Black pepper powder 1/4 tsp
• Oil a little

Method:

1. Firstly, heat oil in pan, add garlic chopped and chopped green onion and cook it for 1 to 2 minutes.
2. Then add beef undercut, roast for 1 to 2 minutes, then add lemon juice, soya sauce, Julian carrot, red capsicum chopped, fried red chilies and fish sauce and mix it for 1 to 2 minutes.
3. Then add noodles and bean curd, add salt, black pepper and leek and mix for 1 to 2 minutes.
4. In end, add coconut milk, roast on high flame and serve.