Makhni Raan, Khoya Seekh Kabab And Keemay Walay Naan by Sara Riaz

Makhni Raan

Ingredients:

• Leg piece 2.5 kg.
• Red chili powder 2 tea spoon.
• Yogurt 1 cup.
• Spices(garam masala) 1 tea spoon.
• Carom seeds(grind) 1/2 tea spoon.
• Papaya 6 spoon.
• Garlic (grind) 2 spoon.
• Lemon juice 4 spoon.
• Black pepper 1 tea spoon.
• Salt 2 tea spoon.
• Butter (melt) 1 packet.

Method:

1. Add all the ingredients in yogurt,Clean leg and make a cut over it by knife.
2. make a paste of all ingredients and make a layer of paste over leg.
3. Set as for 6- 7 hours.
4. Brush butter over it.
5. Deep fry the leg.
6. Serve warm.

Khoya Seekh Kabab

Ingredients:

• Minced meat 500 grams.
• Salt 1 tea spoon.
• Red chili(grind) 1 tea spoon.
• spices(garam maasala) 1 tea spoon.
• onion 2 spoon(finely chopped).
• Green Chilies 1 spoon (finely chopped).
• Green coriander 2 spoon (finely chopped).
• Ginger garlic paste 1 spoon.
• ghee 2 spoon.
• Khoa(khoya) half cup.
• Oil for cooking.

Method:

1. Marinate minced with salt,grind red chili,spices(garam masala),onion,green coriander,green chili ,ginger garlic paste,ghee and khoa.
2. Make a seekh kabab(patties) and fry in oil.
3. Put coal over it and simmer it for few minutes.
4. Serve warm with chatni or ketchup.

Keemay Walay Naan

Ingredients:

• All purpose flour and white flour 6 cups.
• Milk powder 6 tsp.
• Dry milk 1 cup.
• sugar 6-7 tsp.
• Oil 200 gm.
• baking powder 2 tsp.
• yeast 2 tsp.
• egg 1.
• minced meat 1 kilogram.
• paste of ginger 1 tsp.
• powder of red chili 2 tsp.
• salt 1 tsp.
• Spices (garam masala powder )3/2 tsp.
• Anardanna 2 tsp (grind).
• Coriander seeds (grind) 1 tsp.
• Onion (finely chopped ) 2.
• Leaves of coriander (chopped) 1/2 cup.

Method:

1. Add all the ingredients in a bowl mix them properly and mix it unit dough soften.
2. Cover the dough a damp(makhmal) cloth set aside at hot place for 3-4 hours or dough double.
3. Add minced and all ingredients in bowl and mix them properly for 3-4 minutes.
4. Knead the dough for 3-4 minutes then separate into small dough or parts.Make a round smooth ball shape.
5. Roll the small pieces of dough by rolling pin put the minced mixture in center of the rolled dough fold up the all the sides which covers the filling pinch the edges together to seal completely.
6. Dip in dry flour and roll out the dough about 7-8 inches.
7. Brush cold milk over the naan surface.
8. Heat oven at 200C for 10-15 minutes or until edges golden brown.
9. Remove from heat and serve warm or serve it with yogurt or imli chutney.