The Cook Book

Kachay Qeemay Kay Parhatay Recipe

qeema parhata 1
Hiya! Today we will discuss about Kachay Qeemay Kay Parhatay Recipe

Ingredients

  • Beef mince ½ kg
  • Yogurt 250 grams
  • Garam masala powder 1 tsp
  • Cumin powder 1 tbsp
  • Red chili crushed 1 tbsp
  • Onion 1
  • Green chili 3-4
  • Green coriander ½ bunch
  • Ginger garlic paste 1 tbsp
  • Oil 2 to 3 tbsp
  • Salt as required

Dough for paratha:

  • White flour ½ kg
  • Clarified butter for fry
  • Salt as required

Directions

For filling, Pour oil in pan then add onion and fry it till it become golden brown. Then put mince and ginger garlic paste and cook it well. Now take yogurt and add garam masala, cumin powder, red chili and salt to mix and pour it in pan. When yogurt is cooked and oil comes on surface add coriander and green chili and leave it to cool .Now for paratha Dough, Take a mixing bowl, put white flour, salt and water to knead it. Now make balls from dough and roll it in shapes of circle. Then place filling in the center and cover it with other dough brush egg on every edge. Take clarified butter and fry them from both sides.

 

Kachay Qeemay Kay Parhatay Recipe

Most Popular

Latest Recipes

sweet and cheesy burger

French onion cheeseburger

Put the butter and oil in a large non-stick frying pan. Add the onion and fry over a medium heat for 15 mins or until golden and sticky. Stir through the light brown soft sugar, cider vinegar and wholegrain mustard. Heat the grill to medium-high. Put the beef burgers on a baking sheet and grill on each side for 5-8 mins or until cooked through. For the last minute, top the burgers with the gruyère and grill until bubbling and melted. Lightly toast the brioche buns. Top the buns with the burgers, then the sticky onions and divide the watercress between each.

sage and onion stuffing

Sage and onion stuffing

Heat the butter and oil in a frying pan. Fry the onion, bay and a pinch of salt gently for 15 mins over a low heat until the onions are softened and translucent. Add the garlic and sage and fry for 1 min. Leave to cool for 10 mins. Heat the oven to 180C/160C fan/gas 4. Stir the breadcrumbs and beaten egg through the onion mixture. Season to taste. Divide into 12 balls, weighing for accuracy, if you like. Bake on a flat baking sheet lined with parchment for 25-30 mins or until golden brown. Serve as part of a roast dinner.

recipe image legacy id 221500 11

Navarin of lamb & spring vegetables

Trim all the veg and peel the carrots. Boil a large pan of water and have a bowl of heavily iced water ready. Working in batches, cook the turnips for 3 mins, scoop into the iced water, then scoop out to drain. Repeat the process, cooking the carrots for 4 mins, the leeks for 5 mins, the peas and broad beans together for 1 min and finally the onions for 8-10 mins. Use a clean cloth to rub the skins off the turnips. Put all the vegetables in separate piles on a plate. TIP: Use the timings for cooking the baby vegetables only as a guideline, as they can vary in size. To be sure the vegetables are cooked properly, add a few more than the required amount to the water for you to test as they cook. Slice the lamb fillets into finger-thick pieces, then season generously with salt and freshly ground pepper. Heat 2 tbsp of oil in a large non-stick frying pan, then fry the lamb pieces for 2 mins on each side for rare or 3 mins on each side for medium. Tip the lamb into a colander with a bowl underneath to catch the juices, then leave in a warm place. TIP: When you cook lots of pieces of meat together, place them in the pan like points on a clock face – this makes it easy to remember which needs turning and removing from the pan first. Place the pan back on the heat and tip in the wine. Boil vigorously until reduced to a sticky syrup, then pour in 200ml of the chicken stock and any lamb juices from the bowl. Boil down until reduced by about half, then whisk in the butter. Season with salt and pepper to taste, then stir in the chopped tarragon. Pour the sauce into a small bowl, then wipe out the pan with kitchen paper. Heat a drizzle of oil and add the turnips and onions. Sizzle until starting to brown, then sprinkle over the sugar and a pinch of salt. Cook, shaking the pan constantly, until the veg are caramelised. Add carrots, leeks and balsamic, bubble for a moment, then add the stock. Bring to the boil, add the peas and broad beans, then boil for a few mins until all the liquid has nearly evaporated. Turn off heat. To serve, dress each bowl by placing a few pieces of lamb on the base, spooning the smaller vegetables around the lamb and balancing the carrots and leeks on top. Pour the hot sauce over everything, scatter with tarragon leaves and finally drizzle with olive oil.

Kalay Channay ccexpress

Kalay Channay

Ingredients: 500 g. kalay channay (black chickpeas) 1 tsp. bicarbonate