Tuesday, November 3, 2009



1-Minced Meat 500 gms

For Marinade:-

2-Onion thinly chopped 2
3-Ginger garlic paste 2 TBsp
4-Ripe Papaya ground 1/2 Big
5-Kachri Powder 3 tsp
6-Salt to taste
7-Red Chillies powder 1 1/2 tsp
8-Turmeric powder 1/4 tsp
9-Curd 1 Pao

For Baghar:-

10-Oil 1/2 Cup
11-Onion thinly sliced 1

To Garnish:-

12-Green Chillies chopped 2-3
13-Coriander leaves 1/2 bunch


1-Mix onion, ginger garlic paste, ripen papaya, kachri powder, salt, red Chillies powder, Turmeric powder in minced meat & put it in the refrigerator for marination for over night.

2-Burn coal on fire very well.

3-In a pan put the marinated meat mixed with curd in sides & put the hot coal in the center. Pour little oil on coal. Smoke starts, cover lid immediately for 5-7 minutes.

8-After that remove coal & cook on low heat until meat is tender. In needed put some water to cook.

9-When minced is tender & water dries, take oil in another pan & fry onion for baghar to golden brown.

10-Pour this baghar on minced meat & mix it. Take out in a dish.

11-Garnish with coriander leaves & green chillies.

12-Serve with hot nan, onion rings & lemon.

1 comment:

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