Ingredients of chauk ki nehree

Sheep meat pieces – ½ kg

Mustard seeds oil – 200g

Green Elachi   - 30 g

Green chili – 8

Badam – 20

Curd - 225g

Elachi powder – 3g

Cream – 120ml

Pepper powder – little

Coriander – 5g

Preparation of Chauk ki nehree:

1.Remove the skin of Garlic

2.Chop onions into think size.

3.Chop Green chili vertically.

4.Remove the skin of Badam

5.By adding water mix garlic, onions, green chili and badam.

6.This forms a mixture.

7.Now take curd in a bowl and beat it finely using beater.

8.Chop coriander finely.

9.Now place a thick bowl on the stove.

10.Then add oil and elachi in it.

11.Then add the mixture in it.

12.Now add meat pieces, curd, salt according to the taste and half cup of water in it

13.Then close it with a lid.

14.Now reduce the flame.

15.Just stir in the middle while it is getting cook.

16.When the meat gets cook completely and become soft then increase the flame and add cream, pepper powder and elachi powder.

17.Now mix all of them finely.

18.After 5 minutes, off the flame.

19.Therefore, chauk ki Nehree is ready.

Ingredients for Galaavathee Kabab

Finely chopped meat – 1kg

Garlic paste – 50g

Ginger paste – 50g

Raw papaya paste – 70g

Butter – 50g

Chili powder – 5g

Salt – according to taste

Small elachi powder – 5g

Fried chana dal powder – 40g

Ghee – According to the requirement.

Preparation of Galaavathee Kabab:

1.Take meat chop, garlic paste, ginger paste, raw papaya past, butter, chili powder, salt, elachi powder, fried chana dal flour in a bowl.

2.Mix them finely and divide the mixture into 32parts.

3.Make these parts as biscuit shapes.

4.Now place a pan on the stove and reduce the flame.

5.After the pan get heated then add ghee on it.

6.Now fry these biscuits shapes on the pan.

7.Fry on both sides.

8.These are known as kabab.

9.Therefore, Galaavathee kabab is ready.