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Ingredients for Karachi Katakat:
Mutton heart 250 gm
Mutton liver 250 gm
Mutton kidney 250 gm
Mutton brain 1
Yogurt 2 cups
Ginger garlic paste 2 tbsp
Ginger water 2 tbsp
Red chili crushed 2 tbsp
Black pepper crushed 1 tsp
Crushed coriander 1 tbsp
Turmeric powder 1 tsp
Fenugreek seeds 1 tsp
Green coriander 1/2 bunch
Green chilies 5 to 6
Clarified butter 1/2 cup
Salt to taste
Method:
Cut mutton heart, mutton liver, mutton kidney and mutton brain into small small pieces.
Now put ginger water and leave it for 10-15 minutes.
Then wash it and keep aside.
In one pot, put 2 cups water and 1/2 tsp turmeric powder, boil it, put mutton brain, boil for 4 to 5 minutes, strain it and keep aside.
Now put pieces of liver, kidney and heart, together put ginger garlic paste and yogurt, cover it and leave for cooking.
When all 3 of them are tendered well, add red chopped chili, chopped black pepper, chopped coriander, cumin, ghee and green chilies and roast them.
When they become ready, add small pieces of brain and cook for 2 to 3 minutes.
In end, put fenugreek seeds and green coriander and mix it well, take out in dish and serve.
Ingredients for Kofta Kebab Dhuwan:
For Koftas:
Minced beef 1/2 kg
Onions 2
Eggs 2
Bread slices 3-4
Garlic 4-5
Red chilies 8-10
Whole cumin 1 tbsp
Whole black pepper 1 tsp
Coriander 2 tbsp
Salt as required
Coals 1
For Gravy:
Tomato puree 1 cup
Garlic paste 1 tbsp
Red chili powder 1-1/2 tbsp
Turmeric powder 1 tsp
All spice powder 1 tsp
Onion paste 1/2 cup
Yogurt 1 cup
Oil 3-4 tbsp
Salt as required
Coriander for garnishing
Method:
Firstly, add mince, onion, egg, bread slice, garlic, whole red chili, whole cumin, whole black pepper, whole coriander and salt in chop, chop it and make paste of it.
Now make koftay of it and steam for 10 - 15 minutes.
Then take out from steamer, put in pot and give smoke of coal.
For making gravy: Heat oil in pan, put garlic paste and onion paste and roast it.
When fragrance starts coming, add tomato puree and beaten yogurt and cook for 5 minutes.
Now add red chili powder, 1 tsp turmeric powder, garam masala powder and salt roast it more until masala leaves oil.
Then add koftay, put 1 to 1-1/2 cup water and simmer it.
When simmer is done, garnish with green coriander.
Kofta Kebab Dhuwan is ready.
Recipe of Karachi Katakat And Kofta Kebab Dhuwan by Chef Gulzar in Live@nine on Masala TV
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