Bismillahir Rahmanir Raheem

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Praise be to our beloved Nabi (SAW) who produced us with marvelous knowledge which dazzles the wisest minds. May this information be beneficial to all of us Insha-Allah

Milk: The Prophet (SAW) said that milk wipes away heat from the heart just as the finger wipes away sweat from the brow. It strengthens the back, increases the brain, augments intelligence, renews vision and drives away forgetfulness. Honey: Considered to be the best remedy for diarrhea when mixed in hot water. It is the food of foods, drink of drinks and drug of drugs. It is used for creating appetite, strengthening the stomach, eliminating phlegm, as a meat preservative, hair conditioner, eye salve and mouthwash. It is extremely beneficial in the morning in warm water and is also a sunnah. Olive oil: Excellent treatment for skin and hair, delays old age, treats inflammation of the stomach Mushroom: The Prophet (SAW) said that mushroom is a good cure for the eyes, it also serves as a form of birth control and arrests paralysis. Grapes: The Prophet was very fond of grapes, it purifies the blood, provides vigor and health, strengthens the kidneys and clears the bowels. Dates: The Prophet (SAW) said that a house without dates has no food, also to be eaten at the time of childbirth. Figs: It is a fruit from paradise and a cure for piles. Barley: Good for fever in a soup form Melon: Melon contains 1000 blessings and 1000 mercies, The prophet SAW said "None of your women who are pregnant and eat of water melon will fail to produce off spring who are good in countenance and good in character. Pomegranate: The Prophet (SAW) said it cleanse you of Satan and evil aspirations for 40 days. Water: the Prophet (SAW) said the best drink in this world and the next is Water, when you are thirsty drink it by sips and not gulps, gulping produces sickness of the liver.

Beef Tikka

Ingredients : 1/2 kilo cubes of beef 2 tbs unripe papaya (grinded) 1/2 tsp ginger paste 1/2 tsp garlic paste Salt according to taste 2 tbs yogurt 1 tsp chili powder or 3-4 chilies   Method : Mix together all the spices and yogurt and papaya and coat the beef cubes with it. Leave to marinate for 5-6 hours preferably overnight. Then barbeque over charcoal.

Keema

Ingredients : 1/2 kilo minced beef 2 tomatoes 1 onion(medium size) 3 tbs oil 6 whole black peppers 6 doves 1 bari illaichi 1/4 tsp zeera 1tsp dhunia powder salt according to taste. 1/4tsp haldi powder 3/4tsp chili powder 2tbs yogurt 1/2tsp ginger paste 1/4tsp garlic paste   Method : Finely chop the onion and saute in oil until light brown. Add all the spices including yogurt and finely chopped tomatoes. Cook on medium heat till water is almost dried. Add mincemeat mix and dry the water again. Then add 2 glasses of water, cover and leave to tenderize till water dries. Garnish with fresh green dhunia leaves, green chilies and ginger slices. Chapli Kebab   Ingredients : 1/2 kilo finely minced beef 1 medium sized onion chopped Salt according to taste 1 tsp ginger paste 1 tsp crushed zeera i tbs crushed whole dried red chilies 1 tsp crushed dhunia seed Small pieces of an omlette made with 2 eggs with a little salt and black pepper 1 tsp anardana 2-3 green chilies chopped 1/2 cup of fresh dhunia leaves 1 large tomato 1 tsp lemon juice or vinegar 200 gms Makai ka atta (Corn meal) (DO NOT USE CORNFLOUR) 1 small onion sliced and fried till brown     Method : Add all the ingredients to the mincemeat and leave to marinate in the refrigerator for 2-3 hours.Then make into flat patties and fry in a little oil.Makes about 6 kebabs.

Chargha Ingredients :
Chicken-1 ˝ kg(whole and slits marked on it) Ginger and garlic paste-1 tsp Red chillies-1 tsp Juice of 4 lemons Yellow food colour White cumin-1 tsp Black pepper-1 tsp Vinegar-3 tsp Salt to taste Kisan Oil
Method : Wash the chicken inside and out, then marinate in salt, vinegar, lemon juice, ginger and garlic paste, red chillies, white cumin, black pepper and yellow food colour.It is better to refrigerate the marinated chicken for 4 hrs but it can also be left outside. Half an hour before cooking, heat Kisan oil in a deep pan or wok, deep fry the chicken on low heat, drain on absorbent paper and serve hot

 

Chicken In Tomato Sauce

Ingredients : 1/2-kilo chicken 3-4 tomatoes chopped 1 onion chopped 3-4 whole green chillies 1/4 tsp crushed black pepper Salt according to taste 3 tbs Kisan oil 1 tsp garlic paste 1/2 tsp ginger paste   Method : In a pot add chicken, garlic, ginger and salt. Cover and cook on low heat till the water from the chicken dries and chicken is half cooked. Add Kisan oil, tomatoes, green chillies and onion. Cover and continue cooking. When the water dries and chicken is tender add the black pepper, stir and remove from heat. Serve with rice.

Chicken Drumsticks

Ingredients : 1 lb Chicken drumsticks 1 cup plain yogurt 4 Green chilies 1 medium sized onion (finely chopped) 1 small root of ginger 3 cloves garlic Salt and Black pepper to taste 4 tbsp oil Coriander leaves for garnishing   Method : 1. Blend green chilies, ginger, garlic, and black pepper to a fine paste. 2. Add yogurt to this mix. 3. Marinate chicken drumsticks with the above mix and leave it for an hour. 4. In a non-stick pan, heat enough oil and let onions fry until brown. 5. Add chicken drumsticks to the onions and fry them until done. 6. Add some salt to taste and garnish with coriander leaves. Chicken Karhai   Ingredients : • Chicken -1 1/2 kg (cut into small karhai size pieces) • Tomatoes -4 (medium size, chopped) • Ginger and garlic paste -1 tbsp • Ground black pepper -1 tsp • Salt to taste • Ginger -1 tbsp (chopped) • Fresh coriander -1 bunch (finely chopped) • Kisan Oil -1 cooking spoon   Method : Wash the chicken pieces. Put the chicken, tomatoes, salt, ginger and garlic paste in a wok and cook on low heat. When the juice of these ingredients dries, stir adding little oil at a time, till all the oil is used up. Garnish with coriander leaves, chopped ginger and lemon juice and serve hot.

Biryani
Ingredients		instructions
1 kg Mutton/chicken 1 kg Basmati rice 100 grm Yogurt Salt to taste 1 medium onion 6 garlic clove 1 tbs ginger paste 8 small illaichi 1 tbs gralic paste 10 cloves Oil or ghee Kewra few drops Yellow food color two pinch Sugar a pinch		Add mutton, salt and garlic cloves in a pot with two glasses of water. If you're using chicken, you can do with only one glass of water. Cook on a low flame till the meat is tender and the water dries. Take one medium onion. Slice it and fry it in about 4-5 tablespoons of oil till its light brown. Add the rest of the spices, yogurt and fry it a little. Simultaneously soak the rice in water for half an hour. Boil the rice till they're half cooked, drain the water and keep them aside. Add the cooked meat to the sauted onions to make the masala and cook uncovered for a few minutes to evaporate excess water. When most of the water has evaporated, transfer a little rice to a pot, and on top of that add some of the meat/masala combo. Make layers of this. The way I usually do it is put half the rice in, add all the meat/masala then top that off with the rest of the rice. Sprinkle on it a solution of kewra, yellow food color and pinch of suger. Keep it covered and on a low flame. Keep the pot tightly closed - you're trying to steam cook the rice. When the rice is done, the biryani is ready. Serve with salad or garlic chutney.

Karhai Gosht
Ingredients		instructions
1 kilo mutton or chicken 2 tsp ginger paste 2 tsp garlic paste salt according to taste 1 tsp freshly crushed black pepper 1/2 tsp red chili powder 5-6 tomatos (medium size) 3-4 whole green chilies 4 tbs oil		This dish is best cooked in a Wok (Karahi) but you can use a regular pot if you dont have a Wok. Add the meat in a pot with garlic & ginger and leave on medium heat for the water to dry. When that is done add 3 glasses of water, cover and leave to tenderize. If you're using chicken you dont have to add water and can move on the the next step. When the meat has softened add everything, including the oil, except green chilies & tomatos. Increase the heat to dry water if any then add green chilis & tomatoes. Lower the heat and cook covered for 5-10 minutes. Then when the tomatos have softened, increase the heat and evaporate all the water. The end result should be with very little gravy. Serve with Naan.

Bihari Kabab
Ingredients		instructions
1/2 kilo beef pasanday (filets) 2 tbs unripe papaya (grinded) 1 tsp ginger paste 1 tsp garlic paste Salt according to taste 2 tbs yogurt 1 tsp chili powder OR 1tbs chopped green chilies 1 tbs oil.		Mix together all the spices and yogurt and papaya and coat the beef with it. Leave to marinate for 5-6 hours preferably overnight. Then barbeque over charcoal or you can bake it in an oven.

Qorma
Ingredients		instructions
1 kilo mutton or chicken seeds of 4 bari illaichi 8 small illaichi 8 cloves 8 whole black pepper 1 1/2 tsp dhuniya powder 5-6 medium sized onions Salt according to taste 1 1/2 tbs garlic paste 1 tbs ginger paste 4-5 tbs yogurt 1tsp chili powder 4 tbs oil 1 pinch of jaifal (nutmeg) A few drops of Khewera essence		Slice the onion finely and fry in the oil on very low flame till they are golden-brown.Remove the fried onion from the oil and keep aside.In the oil add all the spices (except the nutmeg) with a little water to prevent burning. Mix well.Add the meat and mix well with the spices.When the water of the meat has dried,add 2-3 glasses of water (1 glass enough for chicken).By now the fried onion would have cooled and turned crisp.Crush it and add it to the pot. Cover and cook on low flame till the meat is tender.When the meat has softened and the gravy has acquired the desires consistency,add a pinch of jaifal and a few drops of khewera essence and remove from heat. Garnish with chopped ginger. Serve hot with naan.

Beef Tikka
Ingredients		instructions
1/2 kilo cubes of beef 2 tbs unripe papaya (grinded) 1/2 tsp ginger paste 1/2 tsp garlic paste Salt according to taste 2 tbs yogurt 1 tsp chili powder OR 1tbs chopped green chilies		Mix together all the spices and yogurt and papaya and coat the beef cubes with it. Leave to marinate for 5-6 hours preferably overnight. Then barbeque over charcoal.