BBQ Range

Pakistani BBQ is famous worldwide. Lahore in the province of Punjab is famous for its bar-b-qued meats. An assortment of various meats generously marinated and cooked on red hot burning coals make the perfect Bar-B-Que, enjoyed all around the year.

Kausar Bar-B-Que range of spice mixes allows its customers to recreate that rustic taste of spicy BBQ easily at home.

aBihari-Boti

Available in 25gms/ 50gms/ 1kg/ 5kg

Ingredients

Meat (Chicken/Beef/Mutton/Fish) : 1 to 1 1/2 Kg (Boneless, 1″ broad, thin, long strips or small cubes)

Raw Papaya with Skin (Grounded) : 200gm / 5-6 tbsp

Onions : 300gm / 4 Nos (Medium, Finely Sliced) or use Kausar ready to cook fried onion

Kausar Ginger Paste : 40gm / 2 tbsp

Kausar Garlic Paste : 30gm / 1 1/2 tbsp

Yogurt (Plain, Whipped) : 100gm / 1/2 Cup

Ghee / Cooking Oil : 100gm / 1/2 Cup

Kausar Bihari Boti Masala : 1 Packet

Steps of Cooking

1. Fry onions in ghee/cooking oil until golden and remove to spread over an absorbent paper. Crush it when cool (or use Kausar ready to cook fried Onion)

2. Mix Kausar Bihari Boti Masala with ghee/cooking oil, crushed fried onions, ginger & garlic paste, yogurt and raw papaya and apply on meat. Now set aside for 3-4 hours

3. Put the marinated meat on skewers and grill over very low heat until their color turns light golden. Apply ghee/cooking oil while roasting. Turn the skewers periodically to grill evenly and wrap a thread around them

Kausar Bihari Boti are ready

BIHARI BOTI IN POT (PATILI)

To prepare BIHARI BOTI in Pot (Patili) add the following ingredients: Yogurt 1 Cup (whipped), Raw Papaya 100gm (4 tbsp) and Ghee 175gm (1 Cup)

1. After adding the above items, follow step #1 above, then mix all the ingredients together, including the additional ingredients except ghee, set aside for 3-4 hours

2. Heat up ghee/cooking oil and cook meat mixture until ghee separates from the gravy

3. Place a small piece of red hot coal in a small steel utensil and keep it inside the cooked meat pot. Pour a tbsp of ghee and cover the pot for a few minutes. Remove the coal after few minutes

Kausar Tips

Serve with Kausar Chutpati Chutney, onion rings rinsed in cold water, salad and chapati/nan

Serve with fresh onions, chopped green chillies, lime juice and bread or nan

aChapli-Kabab

Available in 25gms/ 50gms/ 1kg/ 5kg

Ingredients

Minced Meat : 750 grams to 1 Kg

Tomato : 2 – 3 medium

Onions : 250 grams, finely chopped

Green Chilli : 4 – 6, finely chopped

Ginger : 3 tablespoons, chopped

Garlic : 3 tablespoons, chopped

Egg : 1 – 2, whisked

Ghee / Oil : 3 cups for fry

Kausar Chapli Kabab Masala : 1 packet

Steps of Cooking

1. In the minced meat, add Kausar Chapli Kabab Masala, onion, green chilli’s, ginger, garlic, egg(s) and 3 tbsp ghee / oil. Marinate and leave for 30 minutes

2. With wet hands, make thin, flat & round kababs. Paste a slice of tomato on one side of the kabab and deep fry in hot ghee / oil until crisp brown

Kausar Tips

Serve with Kausar Chatpati Chatni & Salad

aChicken-Broast

Available in 100gms/ 1kg/ 5kg

Ingredients

Chicken : 1 1/2 kg, 8 large portions washed & drained

Oil for deep frying : 3 cups/500g

Kausar Chicken Broast Masala : 1 Packet

Steps of Cooking

1. Add 1/2 cup of water to the chicken portions, cover and boil/steam on low heat for 5-10 minutes

2. Remove from heat, drain and sprinkle Kausar Chicken Broast Masala evenly over the chicken pieces

3. Set aside to cool/refrigerate for 10-15 minutes

4. Heat the oil and fry the chicken pieces on high heat until crisp and golden. Remove and drain the oil. Spread on an absorbent paper

Spicy Broasted Chicken

1. Follow the directions given above for Chicken Broast and complete until Step No. 1. Then take additional ingredients 1/2 cup crushed Potato Chips, 1/2 cup, crushed Corn Flakes, mixed together

2. Heat up ghee/cooking oil and cook meat mixture until ghee separates from the gravy

3. Add Kausar Chicken Broast Masala in 1/2 cup of cold water to make a thin paste. Dip the chicken pieces in the batter and roll each in the Corn Flakes and Potato Chips mixture. Then deep fry until crisp and golden

aChicken-Tikka

Available in 25gms/ 50gms/ 1kg/ 5kg

Ingredients

Meat: Beef/Mutton/Chicken (Small Cubes) : 1 Kg / 4 Quarter Pcs. of Chicken)

Kausar Garlic Paste : 20 gm / 1 tbsp

Kausar Ginger Paste : 20 gm / 1 tbsp

Yogurt (Whipped) : 150 – 250gm / 1/2 – 1Cup

Butter / Cooking Oil : 90 – 175gm / 1/2 to 1 Cup

Kausar Tikka Masala : 1 Packet

Steps of Cooking

1. Mix Kausar Tikka Masala with 1 cup of water, garlic and ginger paste and apply on the meat. Marinate for 6-8 hours

2. Put the meat on skewers. Place them on low flame of coal fire/gas stove or in the oven and grill the meat till it is tender and evenly brown

3. Brush the meat periodically with butter/cooking oil and turn the skewers to heat evenly till golden brown. Remove any burnt meat with a clean cloth before serving

Delicious Kausar Tikka is ready

Kausar Tips

For more spiciness, add 1 tsp of Kausar Red Chilli Powder in the above recipe

Serve with chapati/nan and salad

aFried-Chops

Available in 25gms/ 50gms/ 1kg/ 5kg

Ingredients

Chops / Steaks : 1 – 11/2 kg (cut & prepared)

Oil / Ghee : 1 cup / 175 gms

Kausar Fried Chop / Steak Masala : 1 Packet

Steps of Cooking

1. Marinate chops / steaks with Kausar Fried Chop/Steak Masala and leave for 2 hours

2. Fry marinated chops/ steaks in hot oil for few minutes

3. Cover and allow to cook on low-heat for 10-15 minutes. (Do not over cook)

Kausar Tips

Serve with potato fries, Kausar Tomato Ketchup or with Kausar Chat Pati Chutney..

alahori-charga

Available in 35gms/ 65gms/ 1kg/ 5kg

Ingredients

Chicken : 2 skinless chicken, each weighing about 750g. Make 4-5 deep slits on breasts & thighs

Kausar Garlic Paste : 1 tbsp / 12g

Kausar Ginger Paste : 1 tbsp / 12g

Lemon Juice : 8 tbsp / 4 lemons

Oil : 5 cups / 1 liter (for deep frying)

Kausar Lahori Charga Mix : 1 Packet

Steps of Cooking

1. Mix garlic, ginger, lemon juice and Kausar Lahori Charga Mix. Apply it evenly over the chickens. leave it aside to marinate overnight or for 3-4 hours

2. Steam the chicken in a steamer till tender. (TO STEAM: In a deep pot place upside down a sieve or a steel plate). Pour one cup of water. Place the chickens on the plate/sieve. Cover and cook on low heat for 20-30 minutes or until the chickens are fully tender

3. Heat oil in a deep karahi. Fry each chicken until crispy golden from all sides

Kausar Tips

Sprinkle Kausar Chaat Masala and squeeze a lemon over the Charga. Serve with chatni / tomato ketchup..

aLahori-Fish-Fry

Available in 25gms/ 50gms/ 1kg/ 5kg

Ingredients

Fish : 1 kg (cubes / steaks / fingers / slices / whole)

Oil / Ghee : 3 cups / 500g for deep frying

Kausar Lahori Fish Masala : 1 Packet

Steps of Cooking

1. Mix half a cup of water in Kausar Lahori Fish Mix and make a smooth batter. Apply it on the fish and marinate for 20-30 minutes

2. Then deep fry the fish until brown and crispy

aMutton-Roast

Available in 25gms/ 50gms/ 1kg/ 5kg

Ingredients

Mutton Leg Piece : 1 Piece (750-1000 gms)

Kausar Garlic Paste : 1 tsp

Salt : 2 tsp

Vinegar : 1 1/2 tsp (20 ml)

Yogurt : 2 tsp

Oil / Ghee : 2 tsp

Kausar Mutton Roast Masala : 1 Packet

Steps of Cooking

1. Wash the mutton leg piece with vinegar and water

2. Add salt in 4 glasses water and soak mutton for 1-2 hours. Applying 3-4 deep cuts on mutton

3. Mix Kausar Mutton Roast Masala with whipped yogurt, garlic paste and oil /ghee

4. Apply mixture on mutton thoroughly and leave for 1-2 hours

5. Roast mutton in oven on medium flame for 2-3 hours

6. Check the mutton while roasting with intervals

Kausar Tips

Sprinkle Kausar Chat Masala for more licking taste

Serve with Kausar Chatpati Chutney, Raita and Salad

aSeekh-Kabab

Available in 25gms/ 50gms/ 1kg/ 5kg

Ingredients

Minced Meat (Chicken/Beef/Mutton): 1-11/2 Kg

Kausar Garlic Paste : 1-1 1/2 tsp

Kausar Ginger Paste : 1-1 1/2 tsp

Butter / Oil / Ghee : 50 gms / 1/2 cup

Kausar Seekh Kabab Masala : 1 Packet (50 gms)

Steps of Cooking

1. Mix Kausar Seekh Kabab Masala in half cup water add mince meat, garlic paste and ginger paste. Marinate and leave for 3-4 hours

2. Pour the marinated mince on skewers, place on low flame of coal fire / gas stove or in the grill oven and roast till mince get tender and evenly cook

3. Brush the kabab with oil / ghee periodically till golden brown

The seekh kabab is ready

Kausar Tips

Serve with Kausar Chutpati Chuttney, Salad, Chapati or Nan

The same recipe can be used to prepare meat, chicken or fish dishes

aShami-Kabab

Available in 25gms/ 50gms/ 1kg/ 5kg

Ingredients

Minced meat (beef/mutton) : 750 gms – 1 kg

Gram Pulse (Daal Chana) : 1 cup

Kausar Ginger Paste : 20 gm / 1 tbsp

Onion (chopped fine) : 3 (medium)

Egg : 1

Oil / Ghee : 1 Cup

Kausar Shami Kabab Masala : 1 packet (50 gms)

Steps of Cooking

1. Cook meat with lentil, onions, ginger paste, garlic paste and Kausar Shami Kabab Mix in 8-10 cups of water. Bring to boil. Cover and cook on low heat until meat is tender and water is reduced

2. When done, about 2 cups of liquid should remain in the pot. Then remove and grind the meat mixture coarsely. Add egg and knead well. Make about 20 round flat patties

3. Heat oil and shallow / deep fry the kabab evenly on both sides until crispy golden.

Kausar Tips

Serve with Kausar Plum / BBQ / Green Chutney

Tandoori-Chicken

Available in 50gms/ 1kg/ 5kg

Ingredients

Chicken (8-10 large pieces) : 1 1/2 kg

Yogurt (beaten) : 1 cup

Kausar White Vinegar : 1 cup

Kausar Ginger Paste : 1 tbsp

Kausar Garlic Paste : 1 tbsp

Lemon Juice : 2 tbsp

Oil / Ghee : 3 tbsp

Kausar Tandori Chicken Masala : 1 Packet

Steps of Cooking

1. Make shallow cuts on chicken pieces and dip in vinegar for 30 min

2. Take out chicken from vinegar. Mix all above ingredients (except oil/ghee) and marinate for 2 hours

3. Grease oven tray, arrange chicken pieces. With the help of a brush apply oil/ghee on chicken pieces and bake for 35-40 min on 180°C. When chicken is roasted, turn on the grill for 5 min

In case oven is not available, arrange chicken in a heavy based pan and cook on low heat until the meat is tender and water evaporates. Give smoke of burning charcoal in the end

Kausar Tips

Delicious Tandoori Chicken is ready. Serve with Chapati or naan and Kausar Chatpati Chutney

aTikka-Boti

Available in 25gms/ 50gms/ 100gms/ 1kg/ 5kg

Ingredients

Meat: Beef/Mutton/Chicken (Small Cubes) : 1 Kg / 4 Quarter Pcs. of Chicken)

Kausar Garlic Paste : 20 gm / 1 tbsp

Kausar Ginger Paste : 10 gm / 1/2 tbsp

Yogurt (Whipped) : 150 – 250gm / 1/2 – 1Cup

Butter / Cooking Oil : 90 – 175gm / 1/2 to 1 Cup

Kausar Tikka Boti Masala : 1 Packet

Steps of Cooking

1. Mix Kausar Tikka Boti Masala with 1 cup of water, garlic and ginger paste and apply on the meat. Marinate for 6-8 hours

2. Put the meat on skewers. Place them on low flame of coal fire/gas stove or in the oven and grill the meat till it is tender and evenly brown

3. Brush the meat periodically with butter/cooking oil and turn the skewers to heat evenly till golden brown. Remove any burnt meat with a clean cloth before serving

Delicious Kausar Tikka Boti is ready

Kausar Tips

Serve with chapati / nan and salad

For more spiceiness, add 1 tsp of Kausar Red Chilli Powder in the above recipe

aTikka-Seekh-Kabab

Available in 35gm/ 65gm/ 1kg/ 5kg

Ingredients

Meat: Beef/Mutton/Chicken (Boneless, Minced) : 1 to 1 1/2 Kg

Raw Papaya with Skin (Finely Chopped) : 200gm / 5-6 tbsp

Kausar Garlic Paste : 30gm / 1 1/2 tbsp

Kausar Ginger Paste : 20gm / 2 tbsp

Ghee / Butter / Cooking Oil : 50gm / 1/2 Cup

Kausar Tikka Seekh Kabab Masala : 1 Packet

Steps of Cooking

1. Mix Kausar Tikka Seekh Kabab Masala in half a cup of water then add minced meat, ginger paste, garlic paste and raw papaya, set it aside for 3-4 hours to marinate

2. Pour the marinated minced meat on skewers, place on low flames of coal fire/gas stove or in grill of oven and roast till the minced meat gets tender and evenly cooked

3. Brush the kababs with butter, ghee/cooking oil periodically till golden brown. Marinated meat should should be threaded around the skewer. Ensure to prevent Kababs from burning

Kausar Tikka Seekh Kababs are ready

Kausar Tips

Serve with Kausar Chutpati Chutney, salad and nan