Tikka / Seekh Kabab 100gm

Directions:

Seekh Kabab (Ground/Minced Meat Barbecue) 1)        For Seekh Kabab use finely minced meat. 2)        Follow the steps 1 and 2 as above along with addition of onion, green chillies and green coriander leaves. 3)        Add 50g ghee, knead well, make small meat balls and sew them on skewer. Flatten each side to make thin kababs with wet hand. 4)        Follow step 2-3 as above.   Chicken Tikka Cubes 1)        For Chicken Tikka use Chicken thigh or Breast cuts pieces only. 2)        Follow the steps 1 and 2 as above (Instead of papaya paste add lime juice 8 tablespoon) 3)        Follow step 3 as above.

Tandoori BBQ 100gm

Directions:

Cooking Method for Tandoori BBQ 1)  To prepare marinate, mix together Lazzat Tandoori Masala (one packet), Lemon Juice / vinegar and ghee / butter oil. Now apply this paste on chicken and pierce the chicken pieces thoroughly with fork or knife so that masala seeps everywhere. Place in refrigerater for 2 - 3 hours. 2)  Now grease the oven tray with ghee / butter / oil and arrange chicken pieces on it. Place the tray in preheated oven mark 5 (3750 F/1900C) for 45 minutes. Then place the tray under high setting of grill till becomes light brown or pierce the chicken on skewers & BBQ on low coal fire. (Note: You can use 2 inches boneless chicken pieces or full chicken, lamb leg or fish to make tandoori dish of your choice) Prepare Tandoori BBQ without oven / coal fire:   1)  Take deep cooking pot / wok and follow step No. 1 then put the marinated chicken in a utensil. Place it inside the pot and cover the lid. Cook until tender. 2)  For Barbecue Aroma: Use red hot coal; place it in the centre of pot. Pour one teaspoon of oil over it and immediately cover the utensil so that fumes do not leak. Serve it after 5 minutes.

Tamarind Imli Sauce 330gm

Sindhi Biryani 100gm

Directions:

Cooking Method for Sindhi Biryani Masala Curry: 1)  Heat oil / ghee in a pan and fry onions until golden then add meat, garlic paste, potatoes and stir fry for 10 minutes. 2)  Add Lazzat Sindhi Biryani Masala, Yogurt, Ginger Paste  and Green Chilies and fry for 10 minutes 3)  Add one glass of water, cover the pot and cook on low heat until meat is tender. When the meat is cooked there should be about two cups of gravy. If more then increase heat and if less add water. 4)  Shift the cooked meat to  a  larger pot. Spread tomatoes, green  coriander  and  mint leaves over the meat. DO NOT MIX. Cover the pot and cook on low heat for about 10 minutes. Lazzat Sindhi Biryani Masala Curry is now ready. Cooking Method for Rice: 1)  Take 10-12 Glasses of water in a large cooking pan and bring to boil. Add one teaspoon of salt and boil the presoaked rice until half cooked. Remove from heat and thoroughly  drain excess water. 2)  Spread the cooked rice evenly over the meat. DO NOT MIX RICE AND CURRY. Cover and cook the  rice on low heat until rice are fully tender. 3)  Mix well before serving.   Winning Tips: Use meat from breast, ribs and shoulder cuts. Sindhi Biryani is Ready. Serve hot with fresh salad and raita.

Sabzi Masala 100gm

Sabzi Masala 100gm

Directions:

Cooking Method for Mix Vegetable Curry: 1)  In hot Oil/Ghee fry the onions for a few minutes, add tomatoes and fry for while. 2)  Add Lazzat Sabzi Masala and fry for few minutes. Now add vegetable / vegetables and fry for 3-5 minutes. And add water if required. Cook on low flame until vegetables are tender. Delicious Lazzat Vegetable curry is ready to serve. Garnish with green Coriander & green chilli. Serve hot with naans or plain rice.

Rasmalai Standard 75gm

Rasmalai Saffron 75gm

Rasmalai Pistachio 75gm

Rabri Falooda Mix 200gm

Directions:

Add one glass of water (250 ml) in one liter of milk and bring to boil. Add all the contents of Rabri Falooda Mix into boiling milk and cook for 12-15 minutes. Keep stirring with regular intervals. Place the mixture in refrigerator to cool. When chilled pour in glasses, top with Kulfi or Kulfa Ice - Cream.

Qeema Masala 100gm

Directions:

Cooking Method for Qeema Masala: 1)  Heat oil/ghee and add onion. Fry the onion until it become translucent. 2)  Fry half of the portion of ginger, garlic and Lazzat Qeema Masala with minced meat. Mix well and fry for 3 -5 minutes. Cook on a low flame until meat is tender. Add some water if required. 3)  When it is dried up and gets tenderized, then add yogurt, tomatoes and remaining half of the portion of all spices, ginger and garlic and fry until the oil gets separated over the meat. 4)  Add green chilli and green coriander. Cook on low heat for 2 - 3 minutes 5)  Remove from heat and serve with Hot Naan or Roti.

Qeema Masala 100gm

Pulao Biryani 100gm

Directions:

Cooking Method for Pulao Biryani: 1)  In a pan, add 1/2 Ltr water, Ginger Paste, Garlic Paste, Lazzat Pulao Biryani Masala & meat. Cook on low flame until the meat is tender. When meat is tender about 1 cup of stock should be left in the pan. (If less, add water & if more, increase heat to reduce it) 2)  Add 1 cup of beaten yogurt to the meat & stir. 3)  In a separate pot, take 2-3 Ltr of water and add 2 tbsp of salt. Add presoaked rice and boil until more than half cooked. Remove from heat and thoroughly drain, now pour milk over the rice. Spread the rice over the cooked meat, then sprinkle the dry food color over it. 4)  Fry onions in Oil / Ghee until colour change into golden brown. Sprinkle onions over the rice. Cover the pan and cook on low flame until rice is fully cooked. 5)  Before serving, mix the rice and meat together. Delicious Lazzat Pulao Biryani is ready, Garnish with fried onions and serve with raita and fresh Salad. Cooking Tips: Use Mutton / Beef meat from chest and shoulder cuts.

Nihari Curry 120gm

Directions:

Cooking Method for Nihari Curry 1)  In a large cooking pot heat one cup of oil / ghee add garlic paste stir for a while. 2)  Add Meat, Bones, Lazzat Nihari Masala and fry for few minutes, Add 8 - 10glass of water (2 1/2 Liter) 3)  over the pot and cook on low flame until the meat is tender. (For Beef about 4 - 5 hrs / Mutton  3 - 4 hrs will be required.) 4)  Dissolve the wheat flour in 1 -2 cups of water and add gradually to  the gravy according to your choice, continue stirring  during the addition, cook further till the gravy gets thick enough. 5)  Heat the remaining oil / ghee add the Sliced onions and fry till golden brown then add the fried onions in to the gravy and let simmer for half an hour on low flame. Serving Suggestions Garnish with chopped Green Chillies, Sliced Ginger and Lime wedges. Serve hot with Tandoori Roti. Winning Tips For best results use shin portion of Beef / Mutton

Mixed Pickle 500gm

Mixed Pickle 330gm

Mixed Pickle 1Kg

Mango Pickle 500gm

Mango Pickle 330gm

Mango Pickle 1Kg

Lime Pickle 500gm

Lime Pickle 330gm

Lime Pickle 1Kg

Korma Masala 100gm

Directions:

Cooking Method for Korma Curry: 1)  Take oil/ghee in a small deep pan and heat. Add sliced onions and fry until the onions turn golden. Stir frequently during frying. 2)  Remove from heat and drain excess oil. Spread the fried onions on an absorbent paper and allow to cool. When crisp, crush them coarsely with a rolling pin. DO NOT GRIND IT INTO A PASTE 3)  In the same oil, add Garlic Paste, meat, yogurt, ginger and Lazzat Korma Masala and fry for a few seconds. 4)  Cover the cooking pan and cook on low flame until meat is tender. If required you may add 1-2 cups of water during cooking. 5)  Add crushed fried onions and continue to cook for 5 minutes on low flame or until the oil separates from the gravy. Korma Curry is now Ready. Serve with Taftan / Tandoori Roti / Nan. NOTE: 1)        Do not use over brown onions 2)        300g fresh sliced onions is equal to 1 Cup of fried onions. 3)        Yogurt should not be sour. Badami Korma: .  Add 10-15 peeled almonds during step 5. .  To Enhance Aroma & Flavour, add one tablespoon of Kewra Water during step 5.

Kofta Masala 100gm

Directions:

1)  To the minced meat add half the quantities of onion paste, Yogurt, Green Coriander and  three tablespoons Lazzat Kofta Masala then knead all to make   a uniform dough. Make 18 - 20 round shaped balls. 2)  Heat the oil / ghee and fry the remaining onion paste until golden brown. Now add garlic paste,remaining yogurt and Lazzat Kofta Masala and fry all of  them for 3-4 minutes and add 2-3 glass of water,  cook on low flame    for 15-20 minutes. 3)  Add meat balls and cook on medium heat until meat balls are tender. Do not stir during cooking. The meat balls will disintegrate by too much         stirring. Delicious Lazzat Kofta Curry is ready to serve. Garnish with green Coriander. Serve with hot Nan.

Kheer Mix 155gm (Standard)

Directions:

1. Combine one bag of Lazzat Kheer Mix in 1 litre about to boil milk while stirring
2. Cook on medium flame for 15-20 minutes or till it becomes very thick
3. Keep stirring with intervals. Serve cold.

Suggestion: For Creamier Taste add 50 gm of Fresh Cream while cooking

Kheer Mix 155gm (Coconut & Pistachio)

Directions:

1. combine one bag of Lazzat Kheer Mix in 1 litre about to boil milk while stirring
2. Cook on medium flame for 15-20 minutes or till it becomes very thick
3. Keep stirring with intervals. Serve cold.

Suggestion: For Creamier Taste add 50 gm of Fresh Cream while cooking

Kheer Mix 155gm (Almond + Saffron)

Directions:

1. Combine one bag of Lazzat Kheer Mix in 1 litre about to boil milk while stirring
2. Cook on medium flame for 15-20 minutes or till it becomes very thick
3. Keep stirring with intervals. Serve cold

Suggestion: For Creamier Taste add 50 gm of Fresh Cream while cooking

Kesar Falooda 200gm

Directions:

PREPARATION: Add one glass of water (250 ml) in one litre of milk and bring to boil. Add all the contents of Rabri Falooda Mix into boiling milk and cook for 12-15 minutes. Keep stirring with regular intervals. Place the mixture in refrigerator to cool. When chilled pour in glasses, top with Kulfi or Kulfa Ice - Cream.

Karahi Fry Gosht 100gm

Karahi / Fry Ghost 100gm

Directions:

Cooking Method for Peshawari Style Karahi/Fry Gosht: 1) In a small cooking pan add meat, ginger paste, garlic paste, 2-3 cups of water and Lazzat Karahi/Fry Gosht Masala. Cover the pan and cook on low heat until the meat is tender. When meat is tender only one cup of liquid stock should be left.   2) In a separate pan, heat Oil / Ghee and fry tomatoes for about 15 minutes /Fry until half the juice of tomatoes has dried up.   3) Now in these fried tomatoes add cooked meat curry and green chillies. Cover the pan and cook for 5 minutes at high flame. Then lower the flame and cook again for 10 minutes. Delicious peshawari Karahi Gosht is ready. Garnish with lemon juice, sliced ginger and green chillies. Serve with hot Nan / Roti. Balti Gosht: To cook Balti Gosht, in the above recipe add the following ingredients. 1)  Onion (Medium Size) 4 Nos (Diced in to 4 pieces) 2)  Lemon Juice 6 Tablespoon. Cooking Method of Balti Gosht: After step No 1 of Karahi/Fry Gosht heat oil/ghee & add cooked meat curry, onion and cook for 5 minutes at high flame. Stir continuously during cooking then add tomatoes and green chillies. Cover the pan and cook for 10 minutes at low flame.  Add lemon juice before serving.   Bombay Biryani 130g. Ingredients : Red Chilli, Coriander, Salt, Ginger, Garlic, Cumin Seed, Black Pepper, Plum (Contains Preservative Sulphur dioxide), Cinnamon, Cardamom Large, Cardamom Small, Clove, Bay Leaves and Natural & Artificial food flavour (Screw Pine) Description (Paragraph format)

Jelly Falooda 235gm

Directions:

Recipe for Making Jelly: In small utensil, empty all the contents of jelly mix bag. Now pour one cup (about 200ml) of hot boiling water and keep stirring until all dissolved. Leave at room temperature for 15-20 min or keep in refrigerator to cool and set. Recipe for Making Falooda: In separate utensil, add one glass of water (approximately 250ml) in 750ml or 3 glass of milk and boil. Add all the contents of falooda mix bag into boiling milk and cook for 15 minutes, continuously keep stirring. Place the mixture in refrigerator to cool. When cooled to desired temperature pour in glasses, top with jelly and ice cream (Strawberry or any other of your choice). Recommendation:

Crushed ice can also be used instead of ice cream if desired.

Jelly Crystal Strawberry 85gm

Directions:

1. Boil two cups (400ml) of water in a pan. Measure water carefully.
2. Add the contents of the packet in the boiling water & stir until dissolved.
3. Pour into mould. Allow to cool, jelly will set at room temperature in about 30 to 45 minutes, you may refrigerate it.
4. Loosen edges with knife and invert carefully over dish. Shake gently and remove jelly.

Jelly Crystal Raspberry 85gm

Directions:

1. Boil two cups (400ml) of water in a pan. Measure water carefully.
2. Add the contents of the packet in the boiling water & stir until dissolved.
3. Pour into mould. Allow to cool, jelly will set at room temperature in about 30 to 45 minutes, you may refrigerate it.
4. Loosen edges with knife and invert carefully over dish. Shake gently and remove jelly.

Jelly Crystal Mango 85gm

Directions:

1. Boil two cups (400ml) of water in a pan. Measure water carefully.
2. Add the contents of the packet in the boiling water & stir until dissolved.
3. Pour into mould. Allow to cool, jelly will set at room temperature in about 30 to 45 minutes, you may refrigerate it.
4. Loosen edges with knife and invert carefully over dish. Shake gently and remove jelly.

Hot & Spicy Sauce 330gm

Green Chilli Sauce 330gm

GINGER PASTE 750gm

GINGER & GARLIC PASTE 750gm

GINGER & GARLIC PASTE 340gm

Garlic Pickle 500gm

Garlic Pickle 330gm

Garlic Pickle 1Kg

GARLIC PASTE 750gm

Gajar Halva Mix 150gm

Fried Fish Masala 100gm

Firni Mix Saffron 150gm

Firni Mix Kewra 150gm

DESI SARSON KA SAAG 800gm

DESI SARSON KA SAAG 425gm

Creme Caramel 85gm

Chilli Pickle 500gm

Chilli Pickle 330gm

Chilli Pickle 1Kg

Chilli Garlic Sauce 330gm

chicken Tikka 100gm

Directions:

Cooking Method for Chicken Tikka: 1)  Wash and make 3-4 cuts on each side of chicken pieces. 2)  Make a thick paste of Lazzat Chicken Tikka (one Bag), lemon juice and garlic paste. Apply evenly on each side of chicken pieces. Leave for 3-4 hours. 3)  Pierce one chicken piece in one rod/ skewer and grill/ roast on very low heat of coal or gas fire till becomes light brown. Rotate and apply butter/ghee/oil and grill until it is fully tender. Serve delicious Chicken Tikka with salad, tamarind chutney and parathas Chicken Tikka without oven/coal fire: 1)  Take deep cooking pot / wok and follow step No. 1 & 2 then put the marinate chicken on a utensil. Place it inside the pot and closed the lid. Continue heating till chicken pieces tender brown on each side. 2)  For Barbecue Aroma: Use red hot coal; place it in the centre of pot. Pour one teaspoon of oil over it and immediately cover the utensil so that fumes does not leak. Use it after 5 minutes.

Chicken Curry 100gm

Directions:

Cooking Method for Chicken Curry    1)  In a deep pan heat oil/ghee and add sliced onions. Fry until the onions are light golden. Stir constantly. Remove from heat and drain the oil/ghee. Spread onions on an absorbent paper. When cool crush it. Do not grind. 2)  In the same oil/ghee add garlic paste and  fry  for  few seconds. Then stir in meat, yogurt, ginger paste and Lazzat Chicken Curry Masala. Cover and  cook on low heat until the meat is tender. If desired add 1-2 cups of water. 3)  Add crushed fried onions to the pan and stir. Cover and cook on low heat for 5 minutes or until the oil/ghee separates from the gravy. Delicious Chicken Curry is ready. Serving Suggestion Garnish with fresh coriander leaves.Serve with Taftans, Tandoori Roti or Nans. Tips For Best Result 1- Use meat from breast and thigh cuts. 2- Do not use over browned fried onions. One cup of fried onions is equal to 300g fresh    sliced onions. 3- Yogurt should not be sour.

Chapli Masala 100gm

Chapli Kabab 100gm

Directions:

Cooking Method for Chapli Kabab: 1)  In minced meat add Lazzat Chapli Kabab Masala, onion, green Chillies, ginger, garlic and egg (Add 3 tablespoons ghee if fat is not added in minces). Mix and knead well to make smooth dough leave it aside for 30 minutes. 2)  Make thin flat round kababs, Paste a slice of tomato on one side of the kabab and deep fry in hot oil/ghee until crisp brown. Serving Suggestion: Serve hot Chapli Kabab with fresh salad and chutneys.

Chana Masala100gm

Chaat Masala 100gm

Broast Masala 100gm

Broast Masala 100gm

Directions:

Cooking Method for Broast Masala: 1)  Rub lemon juice all over the chicken pieces. Cover and marinate for at least 3 - 4 hours. 2)  Now cover chicken pieces in Lazzat Broast Masala and keep it in fridge for 15 minutes. Before frying again fold the chicken pieces in remaining Masala. 3)  Heat Oil/Ghee in a wok, fry chicken to a crisp golden colour on low heat. 4)  Delicious Broast is ready. Serve with potato fries and chilli Garlic Sauce.

Bombay Biryani 130gm

Directions:

Cooking Method for Peshawari Style Karahi/Fry Gosht: 1) In a small cooking pan add meat, ginger paste, garlic paste, 2-3 cups of water and Lazzat Karahi/Fry Gosht Masala. Cover the pan and cook on low heat until the meat is tender. When meat is tender only one cup of liquid stock should be left.   2) In a separate pan, heat Oil / Ghee and fry tomatoes for about 15 minutes /Fry until half the juice of tomatoes has dried up.   3) Now in these fried tomatoes add cooked meat curry and green chillies. Cover the pan and cook for 5 minutes at high flame. Then lower the flame and cook again for 10 minutes. Delicious peshawari Karahi Gosht is ready. Garnish with lemon juice, sliced ginger and green chillies. Serve with hot Nan / Roti. Balti Gosht: To cook Balti Gosht, in the above recipe add the following ingredients. .  Onion (Medium Size) 4 Nos (Diced in to 4 pieces) .  Lemon Juice 6 Tablespoon. Cooking Method of Balti Gosht: After step No 1 of Karahi/Fry Gosht heat oil/ghee & add cooked meat curry, onion and cook for 5 minutes at high flame. Stir continuously during cooking then add tomatoes and green chillies. Cover the pan and cook for 10 minutes at low flame.  Add lemon juice before serving.   Bombay Biryani 130g. Ingredients : Red Chilli, Coriander, Salt, Ginger, Garlic, Cumin Seed, Black Pepper, Plum (Contains Preservative Sulphur dioxide), Cinnamon, Cardamom Large, Cardamom Small, Clove, Bay Leaves and Natural & Artificial food flavour (Screw Pine) Description (Paragraph format)

Biryani Pickle 330gm

Biryani Masala 100gm

Directions:

Cooking Method: 1)  Heat oil/ghee and fry onions until golden. 2)  Add meat and Lazzat Biryani Masala and stir fry for 5-6 minutes. Now add yogurt and water (For beef/Mutton 4 cups, for chicken 2 cups). Cover and cook on low heat until meat is tender. 3)  Add tomatoes and stir fry on high heat until oil/gee separate from gravy. Keep it aside. 4)  Take 10-12 glass (3 Liter) of water in a large cooking pan. Add 2 tablespoons of salt and boil presoaked rice until half cooked. 5)  Remove from heat drain the water thoroughly. 6)  Spread the rice over ready biryani curry in two layers. Sprinkle fresh coriander and mint leaves on rice. Cover and cook on low heat until rice is fully cooked and tender. 7)  Mix well before serving. Serve hot with salad and raita. Winning Tips: Use meat (Beef/Mutton) from breast, ribs and shoulder cut

Achar Gosht Masala 100gm

Achar Ghosht 100gm

Directions:

Cooking Method: 1) Mix 2 tablespoons Lazzat Achar Gosht Masala with lime juice and fill in to the slit green chillies. 2) Heat oil/ghee, fry meat with ginger, garlic paste and tomatoes for few minutes. Then add yogurt & remaining quantity of Lazzat Achar Gosht Masala and 1-2 glass of water. Cover and cook on low heat until meat is tender. 3) Place the Masala filled green chillies over the meat, Cover and cook on low heat until oil / ghee separates from the gravy. Delicious Lazzat Achar Gosht is ready. Serve with hot Naans or Tandoori Roti Winning Tips: Mutton Meat: Use cuts from shoulders and chops. Achari Qeema: In the above recipe change the following: 1)  Use minced meat instead of cubes. 2)  Use only 1/2 cup plain yogurt. 3)  Use one finely chopped onion. 4)  Do not use tomatoes. 1) Follow Step No.1 as above 2) Heat oil / ghee and fry the onions for few minutes then add garlic paste, minced meat,  ginger  paste and the remaining  quantity of Lazzat Achar Gosht Masala. Fry for about 10 - 15 minutes or until the minced  meat is slightly fried. Stir frequently. 3) Now add yogurt and stir. Place the Masala filled green chillies over the meat. Cover and cook on low heat until oil / ghee separates from meat. Delicious Lazzat Achari Qeema is ready to serve.