andi kebab main

Pakisatanis are BBq lovers and our EId ul Adha is incomplete without Barbeque food.Eid is special occasion to gather your friends and family members and enjoy BBq . I always enjoy cooking on Charcoal.But if you have no time and you want to serve your guests a quality BBq dish then you can try this yummilicious dish on stove. In my honest opinion this is a must try.

Here i will mention the name of my colleague who passed on this recipe to me, Mrs Jabeen. She is a darling and an expert cook. A lots of memories are attached with this recipes…i Just want to add this saying for her.

“If you really want to make a friend, go to someone’s house and eat with him… the people who give you their food give you their heart.”

~ Cesar Chavez


Beef fillets/ pasande or Mince1kg
Onion3 medium
Ginger1 inch piece
Garlic1 clove
Papaya paste1/2 cup
Whole coriander4 tbsp
Poppy seeds2 tbsp
Mustard seeds10 nos
Cumin seeds1 1/2 tsp
Whole red chilli8-10
Clove /laung6 nos
Cinnamon stick1 nos
Whole black pepper10-15
Cardamom small2


  • Marinate meat fillets /parche/ pasande or you can use Mince also, with papaya paste and all other spices.(grind all spices finely)
  • In oil fry onion till light brown, set aside. In the same oil fry ginger and garlic , take them out.
brown onion
  • Grind ginger, brown onion and garlic  and mix in meat.
  • Marinate meat for 5-6 hours.
  • In the same oil (approx 1/2 cup) in which we fried onion and ginger/garlic, transfer meat with all spices and cook till meat tender and soft.
  • You can cook on charcoal too.
  • Give smoke to kebabs if cooking on stove.

coal smokeEnjoy  with naan..


andi kebab d
  • Serve with Coriander sauce /Raita/ Salad and Naan/ Parathas.
roni naan

I like to serve with Roghnai Naan…:)

Thanks to Express Tribune for posting this recipe …:)



capli kebab mainI am a great admirer of my mother’s Chapli Kebabs, she was  expert in kebabs making. I have tasted Chapli kebabs in Nowshera, KPK few years ago. Eating Hot Chapli Kebabs with Tandori Naans was an exciting experience for me.Kebabs were indeed sumptuous which was later topped with the typical Qihva…


Here is my Mom’s recipe which is not at all different in taste from  Nowshera’s kebabs..


Beef mince with fat1 kg
Gram flour2 tbsp
Saltto taste
Red chili powder1 tbsp/ to taste
Pomegranate seeds/ Anar dana (soak in warm water then grind it) 1 tsp
Black pepper crushed1 tsp
Cumin seeds (grind it roughly)1 tsp
Coriander seeds(grind roughly)1 tsp
Whole spice powder/ garam masala1 tsp
Onion (minced)1 medium
Green chillies (minced)4-5
Tomatoes2 medium
Oilfor frying


  • Roast gram flour on flat pan and set aside now take an egg and make scramble egg without using any oil.
  • Mix gram flour and egg in mince.Mix well. Grate onion and mix in mince.
  • Add all spices and again mix well with your hands.
  • Add chopped tomatoes in the mince  OR you can put a slice of tomato on top  after making kebabs.
  • Fry in oil.
  • Serve with naans and Raita.
capli kebab d


main leg roastThis is Chef Zakir’s recipe but my mother gave a twist to this recipe.In my opinion this is no fail classic recipe. Perfect for Eid ul Adha parties menu…:)


Mutton/ lamb leg1, remove large bone
Saltto taste or 3-4 tbsp
Ginger garlic paste3 tbsp
Lemon juice 5-6 tbsp
Red chili flakes1 tbsp
Red chilli powder1 tbsp
Chat masala1 tbsp
Cumin powder1 tbsp
Coriander roasted and crushed seeds1 tbsp
All spice powder1/2 tbsp
Papaya paste3 tbsp
Oil4 tbsp


leg marinate
  • Remove excess fat and wash it, let it dry for few minutes then prick it with knife deeply.
  • Rub salt and ginger garlic paste for few minutes on both sides. Again prick.
  • In a small bowl add all ingredients and mix well.
  • Apply on both sides of leg.
  • Cover with cling sheet and place in fridge over night.
  • Next day place in a large pot and pour over all spices and juices. Cover with lid and cook for 20-25 minutes.Do not add extra water.
  • Now after 20 minutes you can either bake or fry this leg. Sprinkle chat masala before serving.
  • Bake it at 200c for 1 hour. In a greased baking tray place leg and pour remaining sauce over it. Bake.
leg oast down
  • Serve with baked potato wedges. Just toss potatoes with salt and pepper and place on greased tray and bake till tender and crispy from outside.
  • I have served mixed beans salad and macroni salad with leg roast.Recipes of both salads, i will post in few days.
salad wd leg roast


haleem mainThis tasty haleem recipe is adopted from Shireen Anwer’s cooking show.But i made few changes and made it in a jhatpat way.Try is must….:)


Chicken/ beef1 kg
Onion1 large ,sliced
Ginger garlic paste2 tbsp
Oil1 cup
Yogurt1 cup
Red chilli powder3 tbsp
Turmeric powder1 tbsp leveled
Coriander powder1 tbsp
All spice powder1 tbsp
Salt2 tbsp or to taste
Wheat250 g
Barley125 g
Red lentil1/4 cup
Gram lentil1 cup
Mong lentil1/4 cup
Garnishingas needed


  • Soak wheat and barley overnight, In the morning soak other lentils too , for 1/2 hour. Wash them and set aside.
  • In a deep pan add oil and fry onion till brown now add ginger garlic paste and stir. Add all spices (except all spice powder)  and yogurt, fry and add meat (you can use boneless meat and if using meat with bones then remove bones before grinding) . Cook till color change.
  • Add lentils and water and cook on low flame till meat tender. (you can grind meat and lentils on this stage or use wooden or metal masher )
  • When required consistency obtained add all spice powder.Mix well and serve with Brown onion, coriander leaves chopped, green chillies, chat masala.
halem d
  • Enjoy this delicious haleem.
  • I have given bhagar in the end of brown onion.It will give a nice gloss to your haleem.
haleem d


I have a special guest post from one of the most inspirational people I met this year, Yes she is Amila from Srilanka, she blogs at FOOD CORNER. Her photos and recipes are such a huge inspiration and I’m super excited to share her awesome Srilankan curry recipe with you today.And I am thankful to her for sharing Srilankan Cuisine with us.
Sri Lanka is a small island off the Indian subcontinent, and its cuisine bears similarities to those of both northern and southern India.Rice and Curry is a traditional dish of Srilanka.
Now lets see what she is saying…:)


We like curry in our daily meal. Sometimes we cook it with more gravy and sometimes with less gravy. This is a chicken curry with less gravy, so I named it as Chicken Dry Curry. There is a difference in this curry, because I added some grated coconut and due to that the gravy became thicker and a bit dry curry.
In Sri Lanka,we cook pumpkin as a dry curry with adding toasted coconut.We call it as ‘Pumpkin Kalu Pol Maluwa’.Recently I tried to develop few of my own recipes using our traditional Sri Lankan cooking methods. Now you know what I am going to tell. Yes, this Chicken dry curry is a result of my experiments in the kitchen.I used chicken instead of pumpkin in the recipe of Sri Lankan Pumpkin curry. The result was really good. Hope you like this and try it.
I really appreciate and thankful to Ainy for giving me an opportunity to write to her wonderful blog Ainy Cooks. Always it is great to hear when someone admires my work. Ainy gave me such happiness by asking to write a recipe.Thanks again and here is my recipe to all of you.Hope you all will enjoy!


Ingredients (2-3 servings)
250g Chicken, cleaned & cut into pieces
1tsp Raw curry powder
¼ tsp Turmeric powder
4-5 tbsp oil
1 tspn Ginger garlic paste
2 inch piece of lemon grass
1 medium sized onions (sliced)
1 sprig Curry Leaves
1 tomato-sliced
1 tspn chili powder
Salt to taste
1 cup thick coconut milk
½ cup grated coconut (toasted)
1 cup water

Clean chicken and cut into pieces. Combine with curry powder and turmeric powder. Marinate for 30 minutes.
Heat oil in a pan. Add ginger garlic paste and lemon grass. Then add onion, curry leaves. Fry for few seconds until aromatic. Add tomato and chili powder. Mix well. Then add marinated chicken. Fry until tomato become tender and all the spices are coated with chicken.
Add thick coconut milk, salt and water. Simmer over low heat for about 15 minutes until chicken is cooked and gravy become dry. Then add toasted coconut. Stir well.
Serve and enjoy!

IMG_9692mainI took this recipe from a dhaba cook, thou he was reluctant to tell his recipe but on my humble request he told me .I am sure you will like this and try it today…:)



Chicken (tikka cut)4 pieces
Yogurt1 cup
Cream2 tbsp
Ginger (crushed)1 tsp
Garlic paste1 tsp
Red chilli powder or crushed red chillies 1 tbsp
Lemon juice2 tbsp
Salt to taste
Cumin seeds, crushed1 tsp
Ajwain (carom )1 tsp
White pepper1/2 tsp
Oil1/2 cup


  • Mix all ingredients in a bowl and rub this on each piece of chicken.
  • Marinate tikkas for 5 hours approx.
  • Bbq , pan fry or bake and serve with green raita and salad.
  • Enjoy Dhaba tikka at home with your family…:)


IMG_9846 Peshawar is famous for two things…. First the Pathans….lol….. and Second, the Namak Mandi . Those who are already aware of Namak Mandi will not be concerned, but those who have not been accustomed will be surprised to know that it is not ‘Salt’ that is sold in the Namak mandi but it is famous because of  LAMB/MUTTON KARHAI and TIKKA. They are using less spices in these dishes. Mutton Namkeen Karhai is very simple and special dish.

For a sneak preview of the Flavors of  Street food in Peshawar…KPK, check out this video:


Few days ago I with my family visited Habibi Restaurant I-8 Islamabad,  Habibi Offers Some Delicious Authentic Peshawari and Afghani Food. Thou the restaurant is not very spacious but  live barbeque adds flavor to the ambiance, where the aromatic air you breathe increases your appetite…:) We ordered Mutton Namkeen karhai along with bbq platter but believe me the simple, tender and aromatic mutton karhai was a super hit .I tried it at home and so glad to got a very close result. So here it is Copycat of Habibi Namkeen Mutton Karhai.

Click this link and visit Habibi Restaurant : HABIBI RESTAURANT ISLAMABAD


Mutton with fat1/2 kg
Tomatoes1/2 kg
Saltto taste
Ginger chopped 1 tbsp
Green chillies chopped3-4 or to taste
Red chilli flakes1 tsp
Black pepper crushed1/2 tsp
Oil2-3 tbsp
Ginger,Green chillies and corianderfor garnish


  • Wash mutton and fat, add in a pan and add salt in it.( you can cook with chicken or beef also)
  • Let it cook till half tender now add half cut tomatoes and ginger , cook on high flame till water evaporates.Remove skin of tomatoes.
  • Add oil and stir it add green chillies, black pepper and red chilli flakes, Stir constantly on high flame.
  • Garnish with coriander leaves , ginger and green chillies.
  • Serve with Afghani or roghani Naan.

IMG_0425Try is must, you will like this simple Karhai…:D


IMG_1486This broast recipe is one of my favorite and popular recipe. I am sure you will like  different taste of this fried chicken.Serve wit fries or mash potatoes.


Chicken pieces2
Worcestershire sauce2 tbsp
Ginger paste1 tbsp
Black pepper1/2 tsp
Saltto taste
Chinese salt (optional) 2 tsp
Vinegar1 tbsp
Red chili powder1 tsp
Cornflour1 tbsp
Flourfor coating
Mustard powder1/4 tsp


  • Grind ginger in a chopper very fine.
  • Mix worcester sauce to make a paste. In this paste mix black pepper, mustard powder, vinegar, Chinese salt, red chili powder, salt, egg, corn flour.
  • Mix well and apply on chicken pieces. Prick pieces with knife.
  • Leave this for 4-5 hours.
  • Coat each piece with flour properly and deep fry them.
  • Cove the lid for few minutes (10-15 mins) then remove the lid and fry till crispy and brown.
  • Serve with dip and fries.
  • For DUCKY MAS POTATOES click here…..Mash Potatoes.

main nmThe important thing about this recipe is….This is super healthy and easy. If you are looking for a weight watcher recipe then do not miss this. You can do a lot of variations with stuffing , hope you will like it.




Chicken fillet 4 thinly sliced.
Lemon juice2 tbsp
Saltto taste
Black pepper1 tsp
Potato, boiled and mashed2 medium
Peas, boiled and mashed1/4 cup
Green chillies , crushed2
salt and pepperto taste.
Bread crumbsas required
Olive oil, lemon juice , salt and pepperfor coating
Veggiesfor serving.
Cheese, shredded1/2 cup


  • Marinate Chicken fillets with salt, black pepper and lemon juice for 3-4 hours.
  • In a bowl add mashed potatoes ,mashed peas, green chillies crushed, salt, black pepper( to taste) and cheddar cheese  . Mix well.
  • Place fillet on working place and flattened it with hammer, then spread potato mixture on fillet. Roll it tightly and insert toothpicks on both ends.
  • In a bowl mix Olive oil 2tbsp, salt ,pepper and lemon juice 1 tbsp.Dip rolls in this oil and coat with breadcrumbs.
  • Place on lightly greased baking tray and bake them till brown from all sides at 180c.
  • You can fry these in less oil too.
  • Serve with sauteed veggies. Saute any vegetable with salt and pepper in 1 tbsp oil.
  • You can do a little variation by adding oyster sauce 1tbsp and chilli sauce 1 tbsp in chicken marinade.Just to give a bit spicy touch.Then before spreading potato mixture spread mayo on fillet it will give a creamy taste to your chicken.

“Sending this entry to Ahlan Ramadan –The Healthy Way


Sending to Recipe of the week linky.


Sending this to Recipes Passion Event

pak_india event

14523088093_b885a45480_oI am honored and privileged to write a guest post on one of my favorite blog, especially in this special month of Ramazan….:) I always admired her for her innovative recipes, interesting anecdotes, and beautiful photographs.
Her blog “YUMMY FOOD” is a treasure trove of simple, healthy recipes and beautifully captured and styled photographs that will leave you in awe…
When this tremendous lady asked me to share my any special Ramadan recipe with her readers, i at once decided to share my very interesting and healthy recipe of :



You can make these pies and freeze them , fry or bake just before Iftar and serve with any sauce.
For recipe please open the link below and leave your comments. I will wait for your response.




IMG_9390MChicken kebabs and lamb kebabs are most popular and different in taste, desired Afghani food. One thing which i noticed that the spices used in Afghani foods are not bland. Afghans have their own way of cooking and they usually try to keep the balance when it comes to adding spices.

In the pic below you can see an Afghani restaurant in my city.

The Afghan lady told me that each part of Afghanistan has it’s own cooking style. They were living in Kabul so their recipes are modified and versatile. Afghan lady’s daughter is a head cook back in Afghanistan she is working for any foreign company,  and i am fortunate that i got a chance to meet her. This recipe is her gift for me….:)
Here are few pics of her cute kids.



Chicken in cubes1/2 kg
Saltto taste
Black pepper1 tsp
Green chillies2 medium
Ginger1 inch piece
Garlic2-3 cloves
Olive oil1/4 cup
Turmeric powder1/4 tsp


  • In a grinder add all ingredients except chicken cubes and finely grind them.
  • Marinate chicken for 3-4 hours. (YOU CAN TAKE BEEF/ LAMB MEAT ALSO)
  • Grill it or pan fry it and serve with creamy coriander sauce and pita bread or Afghani naan.
  • I have inserted capsicum and tomato in skewers, this step is my own created one…:)
  • In Ramadan ,marinate it and freeze. Just before Iftar fry, bake or Grill  it.


Take 1/2 cup fresh coriander , green chilli 1 , Salt, , lemon juice 1 tsp  and Nestle yogurt.Blend it and serve with kebabs.


Sending this entry to Ahlan Ramadan –The Healthy Way




This is a famous and delicious street food of my town and i assure you , you will find it super tasty and delicious.


Chicken boneless1/2 kg
Tomatoes3 large
Ginger1 inch
Garlic cloves2 large
Onion1 medium ,sliced
Salt to taste
Red chilli powder1 tsp
Crushed red chillies1/2 tsp
Whole coriander seeds1/2 tsp
Cumin seeds1/2 tsp
Black pepper crushed1/2 tsp
Turmeric powder1/2 tsp
All spice powder.1/2 tsp
Butter2 tsp
fresh coriander, green chillies and dry methifor garnish
Oil2 tbsp
Yogurt 2 tbsp


  • In a pan add tomatoes, garlic cloves, onion and ginger .Add 2 glass of water and cook till soft and mashy.
  • Grind it and strain it, set aside.Tomato sauce is ready.
  • In another pan add oil and fry chicken boneless cubes. Add yogurt and all other spices fry for few seconds.
  • Now add tomato sauce and cover pan wit lid and cook till oil separates.
  • In the end add butter , green chillies, coriander leaves and dry methi.
  • Let it simmer for few minutes on slow flame.
  • Serve with Roghni naan or plain naan.

“You never forget a beautiful thing that you have made,’ [Chef Bugnard] said. ‘Even after you eat it, it stays with you – always.”

I am sure this beautifully made and captured dish will win your heart. I am thankful to Sadaf Afshan, who has shared her tempting recipe with us.
When I started learning food photography and researched about food photography, I found Sadaf’s blog, “Sadaf’s Culinary Adventures. After Lubna Karim’s blog i am highly inspired by her recipes and photography.In her every photograph there is something different and unique. Besides her recipes and photography, her reviews are awesome too.
Jump on her blog and get lured by awesome food photographs…:D
BUT…..Do not forget to try this


“I would like to start off by thanking Ainy for giving me the opportunity to write a guest post for her lovely blog. I really feel honored to be given this opportunity.I am sharing a Low-fat, Creamy Chicken Curry recipe which has become my go-to recipe for Chicken Curry lately.

Low- fat and creamy might sound like an oxymoron but the fact is that it’s indeed possible to attain a rich tasting, smooth gravy without using ingredients like cream, butter, nuts or coconut. This recipe uses low-fat yogurt and caramelized onions for the gravy. I prefer to use a heart-healthy oil such as canola which has a neutral flavor.

The key to attaining the rich taste in this recipe lies in taking the time to caramelize the onions properly while ensuring that they do not get burnt. I prefer to use low-fat yogurt but you can of course, use full fat yogurt for a creamier texture. I add a small amount of cornstarch since low-fat yogurt has a higher tendency of curdling during cooking.”




3 lbs skinless, bone-in chicken pieces
4 tbsp oil, divided
2 cups finely sliced onions
2 cups low-fat yogurt, at room temperature
1 tsp cornstarch
1 tbsp ginger paste
1 tbsp garlic paste
1/2 tsp black cumin
1/2 tsp cumin seeds
2 bay Leaves
4 green cardamom pods, cracked open
4 whole cloves
1 stick cinnamon, about 1 inch long
3 whole dried red chilies
1/2 tsp red chili powder or to taste
1 tsp salt or to taste
3/4 cup chopped cilantro, divided

1) Rinse chicken and pat dry.
2) Heat 2 tbsp oil and sauté the sliced onions on medium-high heat for 4 to 5 minutes until beginning to color. Reduce heat to medium and sauté until dark brown, 12 to 15 minutes longer.
3) Remove the onions from the oil and spread them on a plate lined with absorbent paper towel to drain the excess oil. Allow them to cool.
4) Stir yogurt and mix in cornstarch. Blend the caramelized onions and yogurt in a blender until smooth. Set aside.
5) In the same pan, heat the remaining 2 tbsp oil. Add the black cumin, cumin, cardamom, cloves, cinnamon and chili. Sauté for a few seconds.
6) Add the ginger and garlic pastes and sauté briefly. Add chicken, salt and red chili powder. Cook the chicken on medium-high heat for about 8 to 10 minutes until chicken is slightly brown and all the water dries up.
7) Add yogurt and onion mixture. Cover and bring to a boil. Reduce heat to low and simmer until chicken is half cooked, about 20-25 minutes. Add half cup of fresh cilantro and continue to simmer the chicken until it is fully cooked, about 45 minutes to an hour.
8) Discard bay leaves, cardamom, cloves, cinnamon and chili before serving, if desired. Garnish with the remaining cilantro and serve hot with rice or an Indian bread (naan or roti).


Thank you Sadaf for wonderful recipe…:)

For more recipes of Sadaf , Click here : SADAF’S CULINARY ADVENTURES



If you are a Barbeque enthusiast then you should give this recipe a try. Chicken marinated in cream and herbs will tantalize your bbq loving taste buds.
This recipe is a gift from my cousin Tehmina Asif with a little bit of my own variation.

In Pakistan BBQ food is all age favorite.A number of variety in Bbq items  you will get here..:) I personally like to serve bbq food with Parathas ,Chutneys , Raitas and fresh salad.



Chicken1 kg
Green chilli paste2 tbsp
Ginger garlic paste2 tbsp
Cream3 tbsp
Black pepper1 tsp
Saltto taste
Yogurt1/2 cup
Vinegar2 tbsp
Lemon juice 1 tbsp
Roasted and crushed cumin seeds1 tsp
Roasted and crushed coriander seeds1 tsp
White pepper1 tsp
Chinese salt (optional)1 tsp
Coconut powder1 tsp
Butter2 tbsp



  • Mix all spices in a small bowl and then give chicken incisions. You can take Tikka cut or small pieces of chicken.
  • Rub spices on chicken with hands , insert in cuts also.
  • Cover with cling sheet and marinate it overnight.
  • Bbq on coals or bake it at 180c for 1 hour.
  • You can cook in a pot also, after cooking give the smoke of coal.
  • Serve with onion rings and Raita.
  • You can check the recipe of Green Raita..:)
IMG_5744 down


10006206_553444024753209_1739294158_nmain mainChciken tikka is always a favorite BBQ food.This recipe is an inspiration  from Shireen Appa’s recipe with a little bit of my own twist .Very easy and very tasty.This can be a lunch box, Hi tea, side dish or brunch item.


Chicken breast fillets1/2 kg
Yogurt1/2 cup
Saltto taste
Red chilli powder1 tsp
All spice powder1/2 tsp
Corn flour1 tbsp
Ginger garlic paste1 tbsp
Lemon juice2 tbsp
Capsicum, onion and tomatoesas needed
Vinegar1 tbsp
Cream (optional)2tbsp


  • Hang yogurt in a muslin cloth to remove excess water.
  • Cut chicken breasts in cubes and marinate with Vinegar,Salt, Ginger garlic paste, Lemon juice, All spice powder, Chilli powder, hung curd, egg, corn flour.
  • Leave this for 1 hour .
  • Now make capsicum ,onion and tomato cubes. Arrange chicken cubes ,all veggie cubes in alternate manner on wooden skewers.
  • Fry them in oil and serve with any sauce.
  • You can keep this marinated chicken in freezer for 1 months.When needed thaw and arrange on skewer then fry.

Sending this here:http://haffaskitchen.blogspot.com/2014/08/my-1st-event-announcement-back-to-school.html




The extravagant Nihari is one of Pakistan’s most famous Dish.In Lahore people serve this as a breakfast with naans and Kulcha. In Karachi its a lunch and dinner meal. How can i forget the taste of Javed’s Nihari Restaurant in Karachi. Right now i am giving you my tried and tested recipe of Chef Zakir…Only one word for this recipe….Awesome…:)


Chicken/Beef/Mutton1 kg
Red chilli powder2 tbsp
Coriander Powder1 tsp
All spice /gram masala powder1 tbsp
Ginger Garlic paste2 tbsp
Wheat flour/lal atta1 cup
Aniseed 2 tbsp
Dry ginger2 tbsp
Saltto taste
Oil and ghee (half oil,half ghee)1 cup
Grren chillies/coriander and gingeras needed
Brown onion for garnish
Onion2 medium


  • Fry thinly sliced onion in oil and ghee , fry till light brown now add meat and fry till color change.
  • Add ginger garlic paste dissolved in 1/4 cup water into meat.Add red chilli powder,salt, and coriander powder in meat.
  • Make a small pouch(potli) of Dry ginger and Aniseed.Tie it tightly.Add this also in meat.Add 1/4 cup water and fry.Onion will become soft .
  • Chicken will not take too much time as soon as water dries add water , if making chicken Nihari then add chicken broth instead of water.
  • Let it cook on low flame ,it will take 4-5 hours, but chicken will take 3 hours approx.
  • Now add Lal Atta/ wheat flour dissolved in 1/2 cup water.Add flour slowly and after pouring half check the consistency of gravy ,if you want more thick then add more.
  • Dissolve gram masala in 1/4 cup of water and add in gravy.
  • Add half green chillies,ginger and coriander also.
  • Let it simmer on low flame for 5 -10 minutes.
  • Now turn off flame and leave it for few minutes for a good result.
  • On serving time first dish out meat ,and heat gravy separately .Then pour on meat.
  • Garnish with brown onion,chillies,coriander and ginger.
  • Serve with hot Nanns…