BY

DANISH KHAN SHERWANI

A complete recipe book for beginners

RECIPES

Spicy Egg Omelette

Ingredients

eggs - 2besan flour - 1 tspgreen chillies - 5salt to tasteground pepper - 1 tspcoriander leavestomato - 1 (medium size)onions - 2 (medium size)

Instructions

Beat the egg well. Keep it aside.Cut Onions, Tomato, Green Chillies and Coriander leaves.To the egg mixture add Finely cutted Onions, Tomato and Green Chillies andmix well.Add Besan flour to that mixture and mix well without any lumps.Heat the tawa pour the mixture and sprinkle Ground pepper powder and finelycutted coriander leaves and pour a teaspoon of oil and close it well.Turn over the Omelette and fry until done.

Spanish Omelette

Ingredients

eggs - 8peas boiled - 100gmcarrot grated and steamed - 100gmcabbage grated and steamed - 100gmonion chopped - 100gmgreen chillies chopped - 4tomato chopped - 50gmoil - 2 tbspsalt to taste

Instructions

Whip egg. Add salt and vegetables.Heat oil in a tawa. Pour mixture and spread. Cover with a lid.Cook about three minutes in medium flame or under side is brown colour.Turn over and cook for one minute.Serve hot with bread toast.

Cheese Omelette

Ingredients

2 eggs1 onion (chopped)2 tbsp milk1 tbsp butter1 tomato (chopped)2 green chillies (chopped)2 tbsp green coriander (dhania) (chopped)2 tbsp cheese (grated)salt and black pepper (to taste)

Instructions

Mix egg and chopped vegetables in a bowl. Beat with a beater, till fluffy.Heat butter in a microwave safe flat dish at 100% power for 30 secs.Pour in beaten egg and vegetables salt pepper into the dish and microwave at80% power for 5-6 mins.Sprinkle grated cheese on the top and microwave at 80% power for 30 secs.to 1 minute till the cheese melts.serve hot with toasts and sauce/chutney.

Chinese Egg-Roll

Ingredients

1 cup maida (plain flour)5 eggs

For Filling:

2 tbsp cucumber finely choped2 tbsp carrot finely chopped2 tbsp cabbage grated2 tbsp onion chopped1 tsp salt2 green chilli chopped1 tsp lemon juice1 tbsp soya sauce2 tbsp hot sauce1 tsp tomato sauce

Instructions

Make dough by mixing maida and water together, make 5 chappaties from thisdough.Now make 5 omelettes from 5 eggs. Now mix well all filling ingredients.Take one Chappati, put one omelette over it then spread about 2 tbsp fillingmixture.Now roll up the chappathi and serve hot. Make all other four rolls as above.

Classic Breakfast

Ingredients

Puri

2 cups white flour (maida) & ½ Cup Aata(makes about 15 puris)Oil for deep frying

Aloo ki Bhujya

250 grm. potato ½ tsp. salt ½ tsp chili (Lal Mirch) powder ¼ tsp. turmeric (Haldi) powder ½ tsp. onion seeds (Kalonji)

Cholay

½ cup boiled Chanay¼ tsp. salt ¼ tsp baking soda ¼ tsp cumin seeds (Zeera) powder ¼ tsp crushed whole red chilies1/8 tsp. turmeric (Haldi) powder1/8 tsp garam masala powder

Halva

2 tbs. semolina (Suji) 2 tbs. ghee 3 tbs. sugar 3 green cardamom (Chhoti Ilaichi) seedsA pinch of yellow food color(optional)

Instructions

Puri

Mix maida and flour. Make the dough with 1 cup of water using 2 tsp oil to help in making dough. Make into small puris (pancake like) as flat as you can and deep fry in hot oil.

Aaloo Ki Bhujya

Cut the potatoes into small cubes.Add spices, 1 cup of water and leave on low heat.When soft, mash lightly.

Cholay

In a pot put softened Chana, 1½ cup water and add spices. Cook till very tender. Mix and mash slightly.Cook till bubbles appear then remove from heat.

Halva

Put the Suji and ghee in a pot along with Ilaichi seeds and fry until slightly brown on very low heat. Meanwhile combine sugar and 1 cup of water to make syrup. Add this to the Suji and cook on low heat to desired consistency. If you want to color the halwa add the color to the syrup before pouring it into the Suji. Serve with Achaar or Yogurt.

Naan

Ingredients

6 cups maida (white flour)6 tsp. milk powder200 grm. oil or margarine1 cup evaporated milk6 tsp. sugar2 tsp. baking powder1 egg3 tsp. yeast

Instructions

Mix all the ingredients and knead into a dough.Cover with a damp cloth and leave at room temperature for 2-3 hours.Then divide it evenly into 12 parts.Roll out into flat chapati which is as thick as a pizza crust.Bake in oven at 350* till light brown.Can also be frozen after baking for later use.

Palak ki Roti

Ingredients

2 cups flour1 cup steamed and finely chopped spinach leaves.½ tsp. salt½ tsp whole cumin seeds (Zeera)5-6 black pepper (Kali Mirch) coarsely crushed1 tbs. oil to make doughA little water to form doughOil for shallow frying

Instructions

Mix together the flour, spinach and spices. Add 1 tbs. of oil and knead with water to form a dough which is medium-soft.Cover and keep in the fridge for at least half an hour to set.Break into small balls. Roll out into small chapattis and shallow fry on medium heat in a frying pan till very lightly brown.Serve hot with Achaar (pickle) or chutney.

Paratha

Ingredients

maida-500g (4 10 porotas)egg-1milk-1/4 cupOil-3 Tbspghee-2 tbsp(melted) '(You can again use oil as well) Water & salt-as required

Instructions

Blend egg well with water and salt and add this to the flour. Knead the mixture well enough to a consistency slightly loose than that of chappathi. Cover the dough with a wet cloth and leave it for 2 or 3hrs. Then divide it into balls of equal size(a big lemon size). Apply some oil and roll it out into thin rounds like chappathi. Again pour some generous amount oil/ghee and then roll the 'chappathi' from both the ends towards the middle. Hold the 'chappathi' from one end and curl it into a flat round roll. Keep doing the same with the remaining balls. Once finished, take the first roll and roll it out flat using a roller pin once again, not too thin and roast it on a hot tava, pressing it occasionally, so that it starts bulging...Once you have made a few 'porotas' like this, hold 2 porotas and smash it against each other, so that it will turn out to be soft and layered. Serve hot with any of your spicy curries.

Egg Stew

Ingredients

hard boiled eggs - 4 (cut in large pieces)onion (sliced) - 1oil or butter - 2 tbspsalt to tasteMake a smooth paste of:green chillies - 4-5fresh grated coconut - 1/2 cupcloves - 5poppy seeds - 1 tspturmeric powder - 1 tspcinnamon powder - 1/2 tspcoriander leaves - 1/2 cupthick tamarind pulp - 1 tbspgarlic paste - 1 tsp

Instructions

Heat oil in a kadai. Add the onion slices and fry till light brown.Stir in the ground masala and fry till the oil leaves the sides.Add the salt and mix well. Now gently stir in the eggs.Add 1/2 cup water if gravy is needed.Serve hot with Rice or Chapati.

RECIPES

Aaloobukhara Chutney

Ingredients

1 cup Sugar250 grm. prunes (Aaloobukharay)1 drop red food color (optional)

Instructions

Wash the Aaloobukharay thoroughly and soak them in some water for about 2 hours.In a saucepan add about 1/2 a cup of water, the sugar and the Aaloobukharay and cook it on low heat.Add the food color if you want the sauce to take on a reddish tinge.When the sauce is thick and the pits have been separated from the Aaloobukharay, remove from heat and put aside to cool. Serve as a condiment.

Chaat Masala

Ingredients

1 cup cumin seeds (Zeera) 1 cup Whole dried red chilies 1 tbs. salt 2 tbs. coriander (Dhaniya) seeds 1 tsp black salt (Kala Namak) 10-12 whole black pepper (Kali Mirch)8-10 cloves (Laung)1 black cardamom (Bari Ilaichi) seeds ¼ tsp. carom seeds (Ajwain) 1 pinch asafetida (Heeng)½ tsp. tartaric acid

Instructions

Roast the spices slightly and grind into a powder after cooling. Then add salt and black salt.Can be used in all sorts of chaat and dahi baray.

Garam Masala

Ingredients

1 tbs. whole black pepper (Kali Mirch)4 tbs. cumin seeds (Zeera)1 tsp. cloves (Laung) 4-5 black cardamom (Bari Ilaichi) seeds

Instructions

Roast all the ingredients and then grind into a powder.

Garlic (Lehsan) Chutney

Ingredients

4-6 clove of garlic (Lehsan) ½ cup Whole dried red chiliessalt according to taste

Instructions

Grind all of the above ingredients together with a little water to liquefy

Imli Chutney

Ingredients

250 gms. tamarind (Imli)2 cups sugar Salt according to taste 1/2 tsp chili (Lal Mirch) powder ½ inch piece of ginger (Adrak) or Dried ginger (Sounth)

Instructions

Soak the imli in lukewarm water so that it softens.Rub well to remove the seeds.Strain out all the juice into a container.Put on low heat and bring to boil.Add sugar, salt and chili powder and keep stirring and cooking on low heat till it starts to become thick.A small piece of ginger can be added and later removed for an extra flavor.When desired consistency achieved remove from heat and allow to cool before storing (in a jar with a lid).

Khajur ki Chutney

Ingredients

50 grm. pitted dates15 grm. seedless raisins1 tsp. cumin seeds (Zeera) powder1 tsp chili (Lal Mirch) powder1 heaped tsp. tamarind (Imli) concentrate OR 3 tbs. lemon juice125 ml water3/4 tsp salt1 tsp soft brown sugar

Instructions

Put all the ingredients in a blender and mix well. Sieve and throw out the residue. Serve the strained chutney with kababs, tikkas.

Mint (Podina) Chutney

Ingredients

1 bundle of mint (Podina) leaves 1 tsp. salt ½ cup Whole dried red chilies 5 tbs. tamarind (Imli) paste2 green chilies

Instructions

Soak the Tamarind in water for an hour.Remove the seeds from the tamarind.Put everything into a grinder and grind until it's a smooth paste. Refrigerate

Raita

Ingredients1.½ cup of YogurtSalt (according to taste)¼ tsp. ground black pepper (Kali Mirch)½ tsp. cumin seeds (Zeera) powder or crushed

2.½ cup of Yogurt1 tsp. garlic (Lehsan) chutney¼ tsp. cumin seeds (Zeera)Salt (according to taste)1 green chili

3. 1 cup yogurt2 green chilies½ mint (Podina) leaves¼ tsp. cumin seeds (Zeera) powderSalt according to taste

4. Khera/kakri ka RaitaAdd to 3 above

1 grated cucumber or kakri

5. Loki ka Raita Add to 3 above1 grated loki

Instructions

1 to 4Mix together all the ingredients and you have a creamy raita to serve with Biryani or Pulao.

5. Grate unseed loki, put in hot water for a minute..

Peanut Chilli Chutney

Ingredients

1/2 cup ground peanuts - roasted and skinned5 dried red chillies1/2 cup tamarind juice1/2 teaspoon salt.

InstructionsFry the chilies and peanuts separately and keep asideBlend peanuts, chillies, salt and tamarind juice until fine

Pear And Mango Chutney

Ingredients

250 gms. raw firm mango 1 tbsp. marshmelon (kharbooja) seeds.250 gms. pears. 1 tbsp. raisins.500 gms. sugar 2 cloves powdered2 tsp. salt 8 each almonds and cashews1 tsp. red chilli powder chopped finely.1 tsp. garam masala

Instructions

Peel and mash and pear. Put 1 tbsp. Sugar in a heavy saucepan. Heat on a low flame, stirring and cooking till it turns brown. Add 500 ml. Water and boil. When the sugar has fully dissolved in the water add remaining sugar.When it begins to boil again add the mashed fruit, cashew, raisins, seeds,chilli and salt. Boil till a thick jam consistency is obtained. Stir occasionally. Add the clove powder and garam masala. Cool a bit and transfer to clean airtight jar.

RECIPES

Chili Garlic Chicken

Ingredients:

chicken wings - 500 gmchilli powder - 2 tspminced garlic - 1 tbspwhite pepper powder - to tastesalt - to tastelime - 1oil - 50 mlworcestershire sauce - ¼ tsp

InstructionsMarinate the chicken in above ingredients for 4 hrs.Add 2 lightly beaten eggs and enough maida to make a coating batter.Deep fry in hot oil.Serve hot with tartar sauce.

Spicy Chicken Kababs

Ingredients

Chicken - 1 - 1.5 lb cut into medium sized pieces Maida (or all purpose flour) - 2 tbsp Chilli powder - 2 tsp (or to taste) Lime Juice - 2 tbsp Ginger garlic paste - 2 tsp Salt - to taste Food coloring - a little Vinegar - 1 tsp (optional) Oil - for shallow frying

Instructions

Take a bowl and mix all of the mentioned ingredients (except oil) and allow to marinate for 3-4 hrs. Then, heat oil in a flat pan and shallow fry (put them in and when one side gets brown and crusty, turn the pieces over and let the other side get cooked) the marinated chicken pieces till golden brown. (Note: When frying the pieces, put the flame or heat to a medium-high setting so that u ensure the chicken gets cooked properly while frying on both sides). Pat dry the fried chicken pieces with paper towels to remove excess oil. Garnish with sliced onions (lengthwise cut) and lime slices before serving. Serve hot. An excellent starter/appetizer and a good side dish with biryanis/other rice dishes.

Chicken in Tomato Sauce

Ingredients

½ kg. chicken 3-4 tomatoes-chopped 1 onion-chopped 3-4 whole green chilies ¼ tsp crushed black pepper (Kali Mirch)1 tsp. salt (according to taste) 3 tbs. oil 1 tsp garlic (Lehsan) paste ½ tsp ginger (Adrak) paste

Instructions

In a pot add chicken, garlic, ginger and salt. Cover and cook on low heat till the water from the chicken have dried and chicken is half cooked. Add oil, tomato, green chili and onion. Cover and continue cooking. When the water dries and chicken is tender add the black pepper, stir and remove from heat.

Chicken Jalfraizi

Ingredients

1 Kg. Boneless chicken meat4 medium sized onions-chopped4 tomatoes-chopped2 onions cut into thick slices2 tomatoes cut into broad slices1 Capsicum (Shimla Mirch) cut into slices (the yellow variety can also be used to enhance the color of the dish)1 tsp. garlic (Lehsan) paste1 tsp. ginger (Adrak) paste¼ tsp. ground garam masala¼ tsp. turmeric (Haldi) powder½ tsp. coriander (Dhaniya) powder1 tsp. salt (according to taste)3-4 tbs. oil

Instructions

Sauté the chopped onions in the oil till transparent. Add the Garlic (Lehsan), Ginger (Adrak), Turmeric (Haldi), Coriander Seeds (Dhaniya) and chopped tomatoes. Cover and simmer to allow the tomatoes to soften. Add the chicken and cook for another 10 minutes or until the chicken is

slightly tender. Add the salt.Take a few tea spoons of oil from this chicken into a separate frying pan. Heat and add the sliced onion, Capsicum (Shimla Mirch), sliced tomatoes, and garam masala. Sauté this for a while till the vegetables soften lightly. To this frying pan add the cooked chicken. Mix and allow cooking for another 2-3 minutes.Serve with rice

Chicken Karahi

Ingredients

½ Kg. chicken 3-4 tomatoes –chopped ( optional)1 onion chopped 3-4 whole green chilies ¼ tsp crushed black pepper (Kali Mirch) ½ tsp. salt (according to taste) 3 tbs. oil 1 tsp garlic (Lehsan) paste ½ tsp. ginger (Adrak) paste

Instructions

Remove skin of tomatoes.In a pot add chicken, Garlic (Lehsan), Ginger (Adrak) and salt. Cover and cook on low heat till the water from the chicken have dried and chicken is half cooked. Add oil, tomato, green chili and onion. Cover and continue cooking. When the water dries and chicken is tender add the Black peppercorn (Kali Mirch), stir and remove from heat. Serve with boiled rice.

Chicken Makhani

Ingredients

a)4 -5 chicken breasts (skinned, cleaned, cubed)1 tsp. chili (Lal Mirch) powder1 tsp. lemon juice1 tsp. buttersalt

b)Marinade:

2 tbs. yogurt1 tbs. ginger (Adrak) finely crushed or paste1 tbs. crushed garlic (Lehsan)1 tsp red chili (Lal Mirch) powder1 tsp mustard oil (or ½ tsp crushed Rai)1 tsp lemon juice1 tsp garam masala1 tsp. salt

c)

Makhani sauce:½ tsp garam masala2 tsp sugar½ tsp chili (Lal Mirch) powder400 g. tomato puree1 tsp crushed ginger (Adrak)1 tsp crushed garlic (Lehsan)100 ml crème1/2 tsp fenugreek (Methi) Leaves 500 grm. butter2 green chilies ¼ tsp. salt

Instructions

a)1. Add mixture of chili powder, lemon juice, and salt to chicken. Leave for 30 minutes.b) 1. Remove whey of yogurt (hang in muslin cloth 15 min or if using homemade Drain excess whey).2. Mix chili powder, salt, Garlic (Lehsan), Ginger (Adrak), lemon, garam masala, and Rai.3. Combine spices and yogurt.4. Marinate chicken. Make sure to coat thoroughly, if short make more marinade. Chill chicken 3-4 hours.5. Skew chicken. Cook 425-450 F (depends on broiler) for 8-15 min. Turn skewers every 5 minutes. Watch carefully, chicken to be cooked thoroughly and a bit toasted.c) 1. Heat butter in med. sized pan. Add garam masala. Wait till crackles. Add Ginger (Adrak), Garlic (Lehsan), and 2 green chilies. Cook 2 min. adds tomato puree, chili powder, garam masala, salt, 1 cup water. Boil, reduce heat, simmer 10 min. add sugar & Fenugreek (Methi)) leaves

Chicken Shaslick

Ingredients

1 Kg. boneless chicken2 tsp Salt1 tsp chili (Lal Mirch) powder2 Green Bell peppers3 Medium Onions6 Small green chilies½ Kg canned whole/diced tomatoes½ Cup Ketchup3 tbs. Soy Sauce3 tbs. Oil

Instructions

Cut the chicken into cubes andfry it in oil on low-medium heatuntil the chicken is white. (15 minutes) Dice the tomatoes if you're using whole ones. Add this to the chicken. Deseed the bell peppers and cut them into 1 inch chunks. Cut the onions into chunks and add these in as well.

Throw in the rest of the ingredients and cook this on low-medium heat for about half an hour or until the bell peppers are slightly soft. Serve with boiled rice.

Chicken Tandoori

Ingredients

1 whole chicken1 tsp. garlic (Lehsan) 1 tsp. ginger (Adrak) 1 pinch of orange food color or 1 tsp Kashmiri chili (Lal Mirch) powder1 tsp chili (Lal Mirch) powder ½ tsp salt 3-4 tbs. lemon juice 2 tbs. oil 2 tbs. yogurt

Instructions

Mix together all the ingredients and coat the chicken with it.Leave to marinate for 3-4 hours.Bake in oven at 400F till done.Serve with Raita, salad and naan.

Chicken-Yogurt

Ingredients

1 Kg. chicken6-7 tbs. yogurt 2 tsp ginger (Adrak) paste 2 tsp garlic (Lehsan) paste ½ tsp. salt (according to taste) 1 tsp chili (Lal Mirch) powder ½ tsp. garam masala powder 2-3 tbs. oil 2 lemon

Instructions

Mix all the spices together, coat the chicken pieces and leave to marinate for a few hours (3-4 at least).Heat oil in pot. Add chicken and cook on high heat to dry water.IT CAN ALSO BE BAKED IN AN OVEN AT 400*FServe with salad and naan.

Murgh Cholay

Ingredients

½ kg. chicken 1 tsp. salt (according to taste) ¼ tsp. turmeric (Haldi) powder1 tsp. chili (Lal Mirch) powder 1 medium onion-chopped 2 cups Chana boiled.(Chick peas/Garbanzo beans) 1 tsp. ginger (Adrak) paste 1 tsp. garlic (Lehsan) paste ¼ tsp. garam masala 6 tbs. oil 2 medium tomatoes 2 green chilies 1 tsp. fresh coriander (Dhaniya) leaves

Instructions

Fry the half of the onion in oil till it starts to turn brown. Add Garlic (Lehsan), Ginger (Adrak), salt, chili powder and Turmeric (Haldi). Fry for a minute.

Add chicken and tomatoes. Add a little water if you're using mutton. When the meat is tender add the Chana and cook for 3-4 minutes. Mash the Chana slightly to create gravy.Add garam masala, green chilies, and Coriander Seeds (Dhaniya) leaves on top. Fry the remainder of the onions in a little oil and when they're brown and crispy add them in.Serve with naan.

Chicken Curry

Ingredients

½ kg chicken 100 ml onion paste50 ml. yogurt 1 tsp. coriander (Dhaniya) powder3 to 4 tsp salt (to taste)¼ tsp. turmeric (Haldi) powder1 tsp chili (Lal Mirch) powder1 tsp. garlic (Lehsan) paste1 tsp. ginger (Adrak) paste 100 ml. oil1 to 1½ tsp. salt (as per taste)100 ml. tomato - ground1-2 green chilies -chopped1 tsp. garam masala. OR 1 black cardamom (Bari Ilaichi) seeds, 2 green cardamom (Chhoti Ilaichi) seeds, 1 small stick cinnamon (Dalchini) 10 black pepper (Kali Mirch) 6-8 cloves (Laung) ¼ tsp. cumin seeds (Zeera)

Garnish

2 tsp. fresh coriander (Dhaniya) leaves and green chilies (chopped)

Instructions

Fry onion paste in oil to light brown. Add Ginger (Adrak), Garlic (Lehsan) paste, yogurt, Coriander Seeds (Dhaniya) powder, chili powder, Turmeric (Haldi) powder, tomato, and salt.Mix and fry briefly and then add the chicken. Mix it and let it cook for 10-15 minutes till the chicken becomes tender and the desired consistency of curry is achieved. (add water only to have the required consistency)Garnish with green chilies, green coriander (Dhaniya) leaves and garam masala..

RECIPES

Biryani-Sindhi

Ingredients

1 to 1½ kg mutton/chicken1 kg Basmati rice½ kg potato½ kg tomato250 grm. yogurt1 tsp red chili powder4 tsp salt3 onions medium2 tsp. garlic (Lehsan) paste2 tsp. ginger (Adrak)8 green cardamom (Chhoti Ilaichi)4 black cardamom (Bari Ilaichi)10 cloves (Laung)10 pcs. black pepper (Kali Mirch)1 tsp. cumin seeds (Zeera)1 stick cinnamon (Dalchini)2 bay leaves (tezpatta)250 grm. oil or ghee6 green chilies2 tbs. coriander (Dhaniya) leaves2 tbs. mint (Podina) leaves

1 tbs. Kewra2 pinch yellow food color1 tbs. sugar10 to 15 prunes (Aaloobukharay)

Instructions

Slice the onion and fry it in oil until it is light brown. Take out half of it and keep aside.Add Garlic (Lehsan), Ginger (Adrak), salt, chili powder, cloves, cardamoms, Black Pepper corn. (Kali Mirch), Cumin Seeds (Zeera), bay leaves, cinnamon, and yogurt to the remaining half.Fry this until the water is dry and then add the meat and fry it again. Add some water and cook on low heat until the meat is tender and the water has evaporated.Peel the potatoes and cut them into large chunks. Boil until they're half cooked.Soak the rice in water for half an hour. Boil and Drain the water off when they're half done.Add chopped tomatoes, green chilies (whole), Mint (Podina), Coriander (Dhaniya) leaves, prunes (Aaloobukharay), boiled potatoes and the brown onion kept aside. Add this to the meat.Layer this with the rice in a pot. Sprinkle a solution of food color, sugar and Kewra.Keep the lid closed and cook this on low heat until the rice is done. Gently mix it before serving. Serve with Raita.

Egg Biriyani

Ingredients

2 cups of basmati rice ya 40 sey 45 rupey wale chawal3 and a half cups of water6-8 spoons of oil4 boiled eggs5 green chillies2 spoons ginger-garlic paste1 onion2 small sticks of cinnamon (dalchini)3 cloves1/4 spoon haldisalt to tastecoriander leaves

Instructions

Cut eggs into half (8 pieces), also chillies and onion into small pieces.Add oil in a pan and heat it. Then add cinnamon, cloves, ginger-garlic paste,chillies, onions and fry it for 3 minutes.Wash the rice and add water, the above mixture, haldi, eggs and salt to taste.Cook this in electric rice cooker.

Biryani-Kofta

Ingredients

½ kg basmati rice50-75 grm. Yogurt1 tsp. salt (according to taste)1 small onion12-16 green cardamom (Chhoti Ilaichi)1½ to 2 tbs. garlic (Lehsan) paste 16-20 cloves (Laung)1/3 cup oil, preferably ghee1-1 ½ tbs. Kewra½ tsp. yellow food colour½ tsp. sugar1 pinch saffron (Zafran)½ tbs. lemon juice

For meatballs:

250 GMS finely minced mutton or beef1 tsp. ginger (Adrak) paste1-2 green chilies coarsely chopped1 medium onion coarsely chopped

Handful fresh coriander (Dhaniya) leaves½ tsp. ground garam masala1 slice of bread soaked and squeezed to remove water1 tsp. salt

Instructions

To make the meatballs:Put the minced meat and all its spices to a grinder and grind well till all he ingredients are chopped well.Form into small meatballs and keep aside. In another pot heat the oil and sauté the onion till it starts to turn brown.Add all the spices along with a little water to prevent it from burning. Mix well. When the water has dried Add ½ cup of water and add the meatballs carefully to it. Cover and allow cooking for about 10 minutes on medium flame to cook the meatballs.Simultaneously soak the rice in water for half an hour.Boil the rice with 1 tbs. of salt and ½ tbs. of lemon juice till it is ¾ cooked. Drain the water and keep it aside.Transfer a little rice to a pot and on top of that add some of the meat balls combo so as to make layers of rice and masala keeping rice layer at the bottom and top. Sprinkle on it a solution of Kewra, yellow food colour, 1 tsp. of sugar and a pinch of Saffron (Zafran) soaked in a tbs. of milk or water.Keep it covered and on a low flame for about 10 minutes keeping the pot tightly closed to steam cook (dum).When the rice is done, the biryani is ready.Serve with Achaar or Raita.

Pulao-Koftay

ingredients

For meatballs:

250 grm. finely minced mutton or beef1 tsp. ginger (Adrak) paste1-2 green chilies coarsely chopped1 medium onion coarsely choppedHandful fresh coriander (Dhaniya) leaves½ tsp. ground garam masala1 slice of bread soaked and squeezed to remove water1 tsp. salt

For the Pulao:1½ cups of rice presoaked1 medium sized onion sliced4-5 TBS oil½ tsp. ginger (Adrak)½ tsp. garlic (Lehsan)1 tsp. whole cumin seeds (Zeera)5-6 black pepper (Kali Mirch)5-6 cloves (Laung)½ inch piece of cinnamon (Dalchini)1 black cardamom (Bari Ilaichi)1 tsp. salt

½ cup water

Instructions

For meatballs:

250 grm. finely minced mutton or beef1 tsp. ginger (Adrak) paste1-2 green chilies coarsely chopped1 medium onion coarsely choppedHandful fresh coriander (Dhaniya) leaves½ tsp. ground garam masala1 slice of bread soaked and squeezed to remove water1 tsp. salt

For the Pulao:

1½ cups of rice presoaked1 medium sized onion sliced4-5 TBS oil½ tsp. ginger (Adrak)½ tsp. garlic (Lehsan)1 tsp. whole cumin seeds (Zeera)5-6 black pepper (Kali Mirch)5-6 cloves (Laung)½ inch piece of cinnamon (Dalchini)1 black cardamom (Bari Ilaichi)1 tsp. salt½ cup water To make the meatballs:Put the minced meat and all its spices to a grinder and grind well till all he ingredients are chopped well.Form into small meatballs and keep aside.In another pot heat the oil and sauté the onion till it starts to turn brown.Add all the spices along with a little water to prevent it from burning. Mix well. When the water has dried Add ½ cup of water and add the meatballs carefully to it. Cover and allow to cook for about 10 minutes on medium flame to cook the meatballs.

When the color of the meatballs has changed, add the rice and add water so much so that it reaches about 1.5 cm above the level of the rice. Cover and cook till the rice becomes tender and the water dries. Reduce flame to minimum and allow to cook for another 5 minutes in its own steam.Serve with Raita or Garlic (Lehsan) chutney.If the rice doesn’t seem to be tender. Add a few tablespoon of water and allow to cook some more on low heat.Serve with Achaar or Raita.

Pulao-Chana

Ingredients

1 cup whole Chana (white, black or green) 1 cup rice soaked for about 30 minutes5 tbs. oil1 medium sized onion sliced1 tbs. ginger (Adrak) paste1 tbs. garlic (Lehsan) paste1 tsp. whole cumin seeds (Zeera)6 black pepper (Kali Mirch).6 cloves (Laung)1 black cardamom (Bari Ilaichi)½ inch piece of cinnamon (Dalchini)1 tsp. salt (according to taste

Instructions

Add about 3 cups of water and boil till the Chana becomes tender but does not break apart. Drain and keep aside.In another pan, heat the oil and add the onions. Sauté till it starts to turn brown.Add the Ginger (Adrak), Garlic (Lehsan), Cumin Seeds (Zeera)), Black Peppercorn. (Kali Mirch), Clove (Laung), Ilaichi, cinnamon and salt along with ½ cup of water. Mix well and allow the water to dry. Add the Chana

and presoaked rice.Add water so that it reaches about a 1½ cm above the level of the rice and Chana.Cover and cook till water dries and the rice and Chana tender. Reduce heat to the minimum, cook in their own steam (dum) for another 5 minutes and remove.Serve with garlic chutney or Achaar.

Pulao-Matar

Ingredients

1 cup rice pre soaked 1 black cardamom (Bari Ilaichi) 6-8 cloves (Laung)6-8 whole black pepper (Kali Mirch) 1 tsp. cumin seeds (Zeera) 1 med. size stick of cinnamon (Dalchini)2 tsp garlic (Lehsan) paste 1 tsp ginger (Adrak) paste 1 tsp. salt according to taste 1 medium onion 3-4 tbs. oil 1 cup of peas

Instructions

Chop the onion into slices and sauté in oil till transparent. Add all spices and mix. Add the peas along with half a cup of water. Cover and cook on medium heat till semi-soft. (If using frozen, don’t cook)Add the presoaked rice to the pot andadd water rising to one and a half cm. above the surface of the rice.Cover and cook till rice is soft and water dries and then lower the heat to the minimum. Remove after about five minutesServe with Raita or Achaar.

Biryani

Ingredients

1 to 2 kg mutton or chicken (preferably bony & fatty)1 kg basmati rice100 to 150 grm. Yogurt3 to 4 tsp. salt (according to taste)1 medium onion6 garlic (Lehsan) cloves1 tbs. ginger (Adrak) paste12-16 green cardamom (Chhoti Ilaichi)1½ to 2 tbs. garlic (Lehsan) paste 16-20 cloves (Laung)1 cup oil, preferably ghee2-3 tbs. Kewra½ tsp. yellow food colour1 tsp. sugar1 pinch saffron (Zafran)½ tbs. lemon juice

Instructions

Add mutton, salt and garlic (Lehsan) cloves in a pot with 2 glasses of water. If you are using chicken you can do with only one glass of water or less.Cook on low flame till the meat is tender and the water dries.Take one medium onion slice it and fry it in about 1 cup of oil/ghee till it is light brown. Add the rest of the spices, yogurt and fry it little and then add the meat.

Simultaneously soak the rice in water for half an hour.Boil the rice with 1 tbs. of salt and ½ tbs. of lemon juice till it is ¾ cooked. Drain the water and keep it aside.Transfer a little rice to a pot and on top of that add some of the meat masala combo so as to make layers of rice and masala keeping rice layer at the bottom and top. Sprinkle on it a solution of Kewra, yellow food colour, 1 tsp. of sugar and a pinch of Saffron (Zafran) soaked in a tbs. of milk or water.Keep it covered and on a low flame for about 10 minutes keeping the pot tightly closed to steam cook (dum).When the rice is done, the biryani is ready.Serve with salad or Garlic (Lehsan) chutney and Raita.

Khichra

Ingredients

2 Kg. beef (boneless) 1½ tbs. salt 2 tsp chili (Lal Mirch) powder1 tsp turmeric (Haldi) powder 2 bay leaves (tezpatta) 350 grm. dal chana 100 grm. masoor Dhuli100 grm. Moong Dhuli50 grm. rice50 grm. dal Toor 50 grm. dal maash Dhuli250 grm. whole wheat 50 grm. barley 1 cup oil1 tsp. garam masala2 large onion3 to 4 Lemon (sliced) or juice10-12 green chilies1 cup chopped coriander (Dhaniya) leaves¼ cup sliced ginger (Adrak) (Julian)

Instructions

Soak all three grains overnight.Fry the meat in oil. Add 1 tsp. salt, ½ tsp. Turmeric (Haldi) powder, 1 tsp. chili powder, bay leaf and 6-8 glasses of water. Cover and leave on low flame to tenderize until the meat is extremely soft. Meanwhile, put the grains and dal in a pot with 1 tsp. salt, 1 tsp chili powder and ½ tsp Turmeric (Haldi). Add water and cook on low flame till very soft. When meat and the grains are soft mix them together, leave on a very low flame and keep mashing rigorously and mixing. It is ready when starts to

boil and becomes bubbly.Fry onion in oil (for Baghar) and for garnishing. Add the oil to the mixture and keep aside the fried onion for garnishing.Remove from heat and serve with garam masala, fresh Coriander (Dhaniya) leaves, green chilies, fried onion and lemon.

TIP: whenever frying onion for "Baghar" or as accompaniment with Khichra, fry on very low heat for a good flavor. You can hurry it up and fry it on a high heat but you'll just get a burnt sort of flavor.

Khichri-Dal Masoor

Ingredients

1¼ cup rice-presoaked1¼ cup dal masoor (Dhuli)¼ cup oil/ghee1 tsp. salt (according to taste) 1 black cardamom (Bari Ilaichi) 6 cloves (Laung) 8 whole black pepper (Kali Mirch) 1” stick of cinnamon (Dalchini)½ tsp. cumin seeds (Zeera) 1 tsp. garlic (Lehsan) paste 1 tsp ginger (Adrak) paste 1 medium sized onion sliced

Instructions

Sauté the onion slices in oil till light brown.Add ½ cup of water and spices and mix well.Add the presoaked rice and dal to the pot and water so much so that it reaches about 1½ cm. (half an inch) above the surface of the rice.Cover and cook on medium heat till the water has dried and the rice has softened.Lower the heat to the minimum (dum) and remove after 5 minutes.Serve with Garlic (Lehsan) chutney or pickle(Achaar)

Khichri-Dal Moong

Ingredients

1¼ cup rice-presoaked1¼ cup dal Moong¼ cup oil/ghee1 tsp. salt (according to taste) 1 black cardamom (Bari Ilaichi) 6 cloves (Laung)) 8 whole black pepper (Kali Mirch)1” stick of cinnamon (Dalchini)½ tsp. cumin seeds (Zeera) 1 tsp. garlic (Lehsan) paste 1 tsp ginger (Adrak) paste 1 medium sized onion sliced

Instructions

Sauté the onion slices in oil till light brown.Add ½ cup of water and spices and mix well.Add the presoaked rice and dal to the pot and water so much so that it reaches about 1½ cm. (half an inch) above the surface of the rice.Cover and cook on medium heat till the water has dried and the rice has softened.Lower the heat to the minimum (dum) and remove after 5 minutes.Serve with Garlic (Lehsan) chutney or pickle(Achaar) or onion rings with mint chutney

Khicry-Dal Chana

Ingredients

1 cup dal chana 1 cup rice soaked for about 30 minutes

5 tbs. oil1 medium sized onion sliced1 tbs. ginger (Adrak) paste1 tbs. garlic (Lehsan) paste1 tsp. whole cumin seeds (Zeera)6 black pepper (Kali Mirch)6 cloves (Laung)1 black cardamom (Bari Ilaichi)½ inch piece of cinnamon (Dalchini)1 tsp. salt (according to taste)

Instructions

Add about 3 cups of water and boil till the dal becomes tender. Drain and keep aside.In another pan, heat the oil and add the onions. Sauté till it starts to turn brown.Add the Ginger (Adrak), Garlic (Lehsan), Cumin Seeds (Zeera)), Black Peppercorn. (Kali Mirch), Clove (Laung), Ilaichi, cinnamon and salt along with ½ cup of water. Mix well and allow the water to dry. Add Dal Chana and presoaked rice.Add water so that it reaches about a 1½ cm above the level of the rice and dal.Cover and cook till water dries and the rice and moong are tender. Reduce heat to the minimum, cook in their own steam (dum) for another 5 minutes and remove.Serve with garlic chutney or Achaar.

Pulao-Kharay Masoor

Ingredients

1 cup whole masoor 1 cup rice soaked for about 30 minutes5 tbs. oil1 medium sized onion sliced

1 tbs. ginger (Adrak) paste1 tbs. garlic (Lehsan) paste1 tsp. whole cumin seeds (Zeera)6 black pepper (Kali Mirch)6 cloves (Laung)1 black cardamom (Bari Ilaichi)½ inch piece of cinnamon (Dalchini)1 tsp. salt (according to taste)

Instructions

Add about 3 cups of water and boil till the Masoor becomes tender but does not break apart. Drain and keep aside.In another pan, heat the oil and add the onions. Sauté till it starts to turn brown.Add the Ginger (Adrak), Garlic (Lehsan), Cumin Seeds (Zeera)), Black Peppercorn. (Kali Mirch)), Clove (Laung), Ilaichi, cinnamon and salt along with ½ cup of water. Mix well and allow the water to dry. Add the roasted Moong and presoaked rice.Add water so that it reaches about a 1½ cm above the level of the rice and moong.Cover and cook till water dries and the rice and moong are tender. Reduce heat to the minimum, cook in their own steam (dum) for another 5 minutes and remove.Serve with chutney or Achaar. Best served with thickly sliced onions mixed with a little Mint (Podina) chutney.

Pulao-Moong

Ingredients

1 cup whole Moong 1 cup rice soaked for about 30 minutes5 tbs. oil1 medium sized onion sliced1 tbs. ginger (Adrak) paste1 tbs. garlic (Lehsan) paste

1 tsp. whole cumin seeds (Zeera)6 black pepper (Kali Mirch)6 cloves (Laung)1 black cardamom (Bari Ilaichi)½ inch piece of cinnamon (Dalchini)1 tsp. salt (according to taste)

Instructions

Dry roast the whole moong for 2 minutes on medium heat. Add about 3 cups of water and boil till the moong becomes tender but does not break apart. Drain and keep aside.In another pan, heat the oil and add the onions. Sauté till it starts to turn brown.Add the Ginger (Adrak), Garlic (Lehsan), (Cumin Seeds (Zeera)), Black Peppercorn. (Kali Mirch), Clove (Laung), Ilaichi, cinnamon and salt along with ½ cup of water. Mix well and allow the water to dry. Add the roasted Moong and presoaked rice.Add water so that it reaches about a 1½ cm above the level of the rice and moong.Cover and cook till water dries and the rice and moong are tender. Reduce heat to the minimum, cook in their own steam (dum) for another 5 minutes and remove.Serve with chutney or Achaar. Best served with thickly sliced onions mixed with a little Mint (Podina) chutney.

Pulao-Yakhni

Ingredients

Mutton or chicken

½ Kg Mutton or chicken (with bones)½ Kg Rice Basmati1 medium size onion1 tsp. ginger (Adrak) paste1 tsp garlic (Lehsan) paste10 cloves (Laung)

10 black pepper (Kali Mirch)1 stick cinnamon (Dalchini)1 tsp. whole cumin seeds (Zeera)2 black cardamom (Bari Ilaichi)4 green cardamom (Chhoti Ilaichi)1 tbs. coriander (Dhaniya) powder1 tbs. fennel (Saunf) powder1½ tbs.salt ½ cup oil1 bay leaves (tezpatta)

Instructions

Soak rice for half an hour.

Mix all the ingredients except rice and oil with the meat and put on fire till the meat is tender. Strain yakhni and Keep it aside.

Fry onion in oil till dark brown. Add meat, fry a little, add rice, 4 cups of yakhni and cook.

When water dries keep it on slow fire for 4-5 minutes.

Serve with garlic chutney, Raita or Achaar.

RECIPES

Aaloo Gosht

Ingredients

1 Kg. Mutton½ kg Potato -peeled and cut into pieces of 1 to 2 inches.¼ tsp. turmeric (Haldi) powder1 tsp. chili (Lal Mirch) powder3 tbs. coriander (Dhaniya) seeds powder2-3 medium onion –chopped or sliced½ cup oil1 tbs. ginger (Adrak) paste

1 tsp. garlic (Lehsan) paste1 tsp. garam masala powder6-8 cloves (Laung)6-8 black pepper (Kali Mirch)2 black cardamom (Bari Ilaichi)1-1½ tsp. salt (according to taste) 1 cup fresh coriander (Dhaniya) leaves2-3 green chilies – chopped1-2 Lemon

Instructions

Fry the onion in oil till brown. Remove the onion and grind.Add haldi, dhaniya, mirch, garlic, ginger and salt in the oil. Fry with little water till it dries. Add mutton and ground onion and cook till water dries again. Add 3 to 4 glasses of water, cover and cook till the meat tenderizes. When meat is almost done add potatoes and cook till the potatoes are cooked and the required gravy is left. Cook throughout on low heat.Garnish with fresh dhaniya, green chilies and lemon.Serve with naan.

Aaloo Keema

Ingredients

½ kg. minced beef 250 gms. Potatoes (cut in small pieces) 2 tomatoes1 onion (large size) 6 tbs. oil6 whole black pepper (Kali Mirch)6 cloves (Laung)1 black cardamom (Bari Ilaichi))1/4 tsp. cumin seeds (Zeera)1 tsp. coriander (Dhaniya) powder

1 tsp. salt (according to taste).¼ tsp. turmeric (Haldi) powder¾ tsp. chili (Lal Mirch) powder1 tsp. ginger (Adrak) paste1 tsp. garlic (Lehsan) paste ½ tsp. garam masala powder

Instructions

Finely chop the onion and sauté in oil until light brown. Add all the spices and finely chopped tomatoes. Cook on medium heat till water is almost dried. Add mince meat mix and dry the water again. Add 2 glasses of water cover and cook till meat is tenderized and the water dries. Add potatoes and cook till the potatoes are soft. Sprinkle garam masala powder. Garnish with fresh green Coriander (Dhaniya) leaves, green chilies and Ginger (Adrak) slices and lemon juice.Serve with naan

Aaloo Methi

Ingredients

250 grm. Potato - peeled and cut into small pieces.2 to 3 clove of garlic (Lehsan) - chopped ½ tsp. cumin seeds (Zeera)2-3 Whole dried red chilies ½ tsp. salt (according to taste) 1/8 tsp. turmeric (Haldi) powder 1 cup fresh fenugreek (Methi) leaves OR 1 tsp. dried fenugreek (Methi) Leaves2 tbs. oil 1 medium tomato, chopped –optional

Instructions

In oil, fry the pieces of Garlic (Lehsan) till they start to turn brown. Add Cumin Seeds (Zeera) and red chili. When brown add the spices (and the chopped tomato).When the spices and tomato are well mixed add the potatoes.When the potatoes are half done add Fenugreek Leaves (Methi)) and cook till water dries.Cook throughout on low heat.

Aaloo Palak

Ingredients

250 grm. potatoes-peeled and cut into small pieces.2 clove of garlic (Lehsan)-chopped ½ tsp cumin seeds (Zeera)) 2-3 Whole dried red chilies ½ tsp. salt (according to taste) 1/8 tsp. turmeric (Haldi) powder 1 packet frozen spinach. (Or a 1/2 cup of blanched spinach leaves) 2 tbs. oil 1 medium sized tomato-chopped (optional)

Instructions

In oil fry the pieces of Garlic (Lehsan) till they start to turn brown.Add Cumin Seeds (Zeera) red chili and Turmeric (Haldi).

When brown add the chopped tomato and rest of the spices.When mixed well and the tomato has softened add the potatoes.When the potatoes are half done add Palak and cook till water dries. Cook throughout on low heat.Garnish with green chilies and lemon.Serve with chapatti

Aaloo Zeera

Ingredients

250 grm. potatoes peeled and sliced 3 tbs. oil 1 tsp cumin seeds (Zeera)2-3 Whole dried red chilies or ½ tsp. crushed chilies1/8 tsp. turmeric (Haldi) powder ½ tsp. salt (according to taste)

Instructions

Heat the oil and add Cumin Seeds (Zeera) and whole red chili and sauté till they start to brown.Add the potato and rest of the spices along with a little water.Cover and cook on low heat.(10-15 minutes) till potatoes are soft

Arvi Gosht

Ingredients

1 Kg. Mutton½ kg Arvi - peeled ¼ tsp. turmeric (Haldi) powder1 tsp. chili (Lal Mirch) powder3 tbs. coriander (Dhaniya) powder2-3 medium onion –chopped or sliced½ cup oil1 tbs. ginger (Adrak) paste1 tsp. garlic (Lehsan) paste1 tsp. garam masala powder6-8 cloves (Laung)6-8 black pepper (Kali Mirch)2 black cardamom (Bari Ilaichi)1-1½ tsp. salt (according to taste) 1 cup fresh coriander (Dhaniya) leaves2-3 green chilies – chopped1-2 Lemon

Instructions

Fry the onion in oil till brown. Remove the onion and grind.Add Haldi, Dhaniya, Mirch, Lehsan, Adrak and salt in the oil. Fry with little water till it dries. Add mutton and ground onion and cook till water dries again. Add 3 to 4 glasses of water, cover and cook till the meat tenderizes. When meat is almost done add Arvi and cook till the Arvi become tender and the required gravy is left. Cook throughout on low heat.Garnish with fresh Dhaniya, green chilies and lemon.Serve with naan.

Besan kay Dahi Baray

Ingredients

2 cups besan 2 pinches of baking soda ½ tsp salt pinch of asafetida (Heeng) Oil for deep frying300 gms. Yogurt1 tsp. salt1 tsp. sugarChaat masala cumin seeds (Zeera) powderchili (Lal Mirch) powderImli chutney

Instructions

Add spices to besan and make a paste using 1¼ cup of water. Mix well and leave for 30 minutes.

Then in a frying pan add oil and with the help of a spoon, drop the spoon full of paste into the pan and deep fry till light brown.

When serving, soak in a bowl of water and when a little soft squeeze out the water between palms and add to prepared yogurt.

YOGURT: Beat the yogurt adding a little water to a paste.Add salt, red chili powder and ½ tsp. zeera powder. Add 1 tsp sugar and mix well. Garnish with sweet Imli Chutney and Chaat Masala.

Bhindi – Fried

Ingredients

2 cups of cut up Bhindi (okra) 1 small onion ½ tsp. cumin seeds (Zeera) 3-4 Whole dried red chilies ½ tsp. salt (according to taste) ¼ tsp. turmeric (Haldi) 2 tbs. oil 1 tbs. tamarind (Imli) paste - optional 1 tomato (optional)

Instructions

Sauté the sliced onion till transparent-light brown. Add Cumin Seeds (Zeera), salt, Turmeric (Haldi), Bhindi and chilies. Cover and cook on low heat till soft. Do not add water. (Don’t stir so much otherwise it will breakup). To check if done, stir. When the sticky texture disappears, it’s done.Serve with chapatti

Bhindi Gosht

Ingredients

1 Kg. Mutton½ kg Bhindi ¼ tsp. turmeric (Haldi) powder1 tsp. chili (Lal Mirch) powder3 tbs. coriander (Dhaniya) powder2-3 medium onion –chopped or sliced½ cup oil1 tbs. ginger (Adrak) paste1 tsp. garlic (Lehsan) paste1 tsp. garam masala powder6-8 cloves (Laung)6-8 black pepper (Kali Mirch)2 black cardamom (Bari Ilaichi)1-1½ tsp. salt (according to taste) 1 cup fresh coriander (Dhaniya) leaves2-3 green chilies – chopped1-2 Lemon

Instructions

Fry the onion in oil till brown. Remove the onion and grind.Add Haldi, Dhaniya, Mirch, Adrak, Lehsan and salt in the oil. Fry with little water till it dries. Add mutton and ground onion and cook till water dries again. Add 3 to 4 glasses of water, cover and cook till the meat tenderizes. When meat is almost done add Bhindi and cook till the Bhindi are done and

the required gravy is left. Cook throughout on low heat.Garnish with fresh Dhaniya, green chilies and lemon.

Brain Masala

Ingredients

1 cow or 4 goat brain½ tsp. turmeric (Haldi) powder¾ tsp. salt1 medium sized onion sliced3 tbs. oil½ tsp. chili (Lal Mirch) powder½ tsp. garlic (Lehsan) paste½ tsp. ginger (Adrak) paste2 tbs. yogurt½ tsp. garam masala powder4 tbs. Chopped fresh coriander (Dhaniya) leaves and slices of ginger (Adrak) for garnish

Instructions

First boil the Brain with ½ tsp of salt and 1/8 tsp of Turmeric (Haldi) till it becomes firm. Drain, clean, de-vein and cut into coarse pieces. In a pot take the oil and sauté the onion till light brown.Add the remaining ¼ tsp. salt, chili powder, Turmeric (Haldi), Ginger (Adrak) paste, Garlic (Lehsan) paste and yogurt and mix well. Add the Brain pieces, cover and cook on medium heat till it are cooked and the oil rises above the spices. Sprinkle garam masala powder.Garnish with fresh chopped Coriander (Dhaniya) leaves and Ginger (Adrak).

Serve hot with naan.

Daal Maash

Ingredients

1 Cup Dal maash (White Dal) 1 tsp. salt6 Whole dried red chilies7-8 black pepper (Kali Mirch) 1 tsp ginger (Adrak) slices (very thin)½ tsp Garam Masala1/4 Onion4-5 small green chilies2 tbs. fresh coriander (Dhaniya) leaves-chopped1 pinch asafetida (Heeng)

Instructions

Soak the Dal in water for about an hour. Add the soaked Dal in a saucepan with 2 cups of water, red chilies, Black Peppercorn. (Kali Mirch), salt and Ginger (Adrak). Cook this partially covered on low heat for about half an hour. Once the water has evaporated and the Dal is soft, sprinkle the garam masala on it.In a frying pan sauté thin slices of the onion in a little oil until they're brown add a pinch of Asafetida (Heeng). Add this (Baghar) to the Dal. Garnish with slices of green chilies, Coriander (Dhaniya) leaves and lemon. Serve with chapati (plain or buttered).

Dal Moong-Phareri

Ingredients

½ cup Moong Dal (Dhuli) presoaked for 2-3 hours1 tsp. salt (according to taste) 1/2 tsp chili (Lal Mirch) powder1/4 tsp turmeric (Haldi) powder 6-7 whole black pepper (Kali Mirch) 6-7 cloves (Laung)1 black cardamom (Bari Ilaichi) 1 tsp. cumin seeds (Zeera) 1 tsp. ginger (Adrak) paste 1 small onion 4 tbs. oil

For garnishing:Few fresh coriander (Dhaniya) leaves Chopped green chilies 1 Lemon

Instructions

Sauté the sliced onion in oil till light brown.Add all spices and Dal. Mix well. Add water 1/3 cup.Cover and cook on medium heat till soft and water has dried.Garnish with fresh coriander (Dhaniya) leaves, chopped green chilies and lemon.Serve with paratha or chapatti.

Dal Palak

Ingredients

½ cup split moong dal presoaked 2-3 black pepper (Kali Mirch) 1/2 tsp chili (Lal Mirch) powder ½ tsp. salt (according to taste) 1/8 tsp turmeric (Haldi) powder 1 cup steamed Palak (spinach)

FOR BAGHAR Pinch of cumin seeds (Zeera)1 clove of garlic (Lehsan) chopped2-3 Whole dried red chilies

Instructions

Wash the Dal and put on low heat with 1½ glass of water. Add spices and cook uncovered till almost done. Add the steamed Palak and cook till thick to desired level. Temper (Baghar) with Cumin Seeds (Zeera), Garlic (Lehsan) and whole red chilies fried in a little oil.

Dal-Khatti

Ingredients

1 cup split moong dal or masoor dal(Dhuli)1 tsp salt½ tsp. chili (Lal Mirch) powder¼ tsp. turmeric (Haldi) powder2 tbs. tamarind (Imli) water or lemon juice (more if you like it really sour)1 small tomato–chopped¼ cup chopped fresh coriander (Dhaniya) leaves3 Whole dried red chilies¼ tsp cumin seeds (Zeera)1 clove of garlic (Lehsan) sliced4-5 curry leaves (Karhi Patta) (optional)3-4 tbs. oil for tempering (Baghar)

Instructions

Wash the dal well and soak for at least 15-20 minutes. In a pot add the dal and a glass of water. Add the salt, chili powder, Turmeric (Haldi) and leave on very low heat to cook. When the dal has softened to a paste, add the chopped tomatoes and fresh coriander (Dhaniya) leaves and lemon juice or Tamarind (Imli) water.Cook till it attains medium consistency (is neither pasty nor very fluid). Consistency of the dal can be altered according to taste.In a frying pan heat the oil along with the Garlic (Lehsan) and whole red chili and curry leaves. When the Garlic (Lehsan) slices turn light brown add cumin seeds (Zeera) for this to be brown. Put the hot oil (Baghar) to the hot dal and cover immediately.Serve with plain boiled rice.

Dal-Makhani

Ingredients

200 grm. Urad (black) dal300 grm. red beans250 grm. onions50 grm. ginger (Adrak) 100 grm. tomatoes50 grm green chilies100 grm. butter/ghee5 clove garlic (Lehsan)

Instructions

Soak dal and red beans over night and boil with water and salt, until the dal is soft. Chop the onions, Ginger (Adrak), green chilies and tomatoes. Fry all together in butter/ ghee until turn brown. Then add the boiled dal and red beans and allow simmering for 5 to 7 minutes. Serve hot with naan.

Do Piaza

Ingredients

½ Kg. mutton (can also be cooked with beef) 6-7 onions chopped 3-4 Whole dried red chilies

2 tsp garlic (Lehsan) 2 tsp ginger (Adrak) 1 tsp garam masala powder 3 tbs. yogurt 3-4 tbs. oil ½ tsp. salt (according to taste)

Instructions

Sauté slices of 1 onion in oil till light brown.Add Garlic (Lehsan), Ginger (Adrak), salt and meat and allow the water to dry on medium heat stirring constantly.Then add red chilies and rest of the onion and add about 2-3 glasses of water. Cover and leave to soften on low heat. When the meat is tender and the water has dried (otherwise dry water on high heat), add yogurt (well whipped) and cook till the oil is seen to be separating out. Add the garam masala and mix and remove from heat.Serve with naan

Ghiya Gosht

Ingredients

1 Kg. Mutton½ kg Ghiya (lauki) peeled and cut into pieces of 1 to 2 inches.¼ tsp. turmeric (Haldi) powder1 tsp. chili (Lal Mirch) powder3 tbs. coriander (Dhaniya) powder2-3 medium onion–chopped or sliced½ cup oil

1 tbs. ginger (Adrak) paste1 tsp. garlic (Lehsan) paste1 tsp. garam masala powder6-8 cloves (Laung)6-8 black pepper (Kali Mirch)2 black cardamom (Bari Ilaichi)1-1½ tsp. salt (according to taste) 1 cup fresh mint (Podina) leaves

Instructions

Fry the onion in oil till brown. Remove the onion and grind.Add Haldi, Dhaniya, Mirch, garlic, ginger and salt in the oil. Fry with little water till it dries. Add mutton and ground onion and cook till water dries again. Add 3 to 4 glasses of water, cover and cook till the meat tenderizes. When meat is almost done add Ghiya (lauki) and cook till the Ghiya (lauki) are done and the required gravy is left. Cook throughout on low heat.Garnish with fresh Podina.Serve with naan.

Gobhi Gosht

Ingredients

1 Kg. mutton 1 Kg. Cauliflower (Gobhi)-chopped1½ tsp. salt (according to taste) ¼ tsp. turmeric (Haldi) powder 1 tsp. chili (Lal Mirch) powder 2 medium onion-chopped 4-6 tbs. oil 1 tsp. ginger (Adrak) paste ½ tsp. garlic (Lehsan) paste

2 tomato-chopped 6-8 whole black pepper (Kali Mirch) 3-4 cloves (Laung)2 black cardamom (Bari Ilaichi) ¼ tsp. cumin seeds (Zeera) 1 tsp. garam masala1 cup fresh coriander (Dhaniya) leaves-chopped3-4 green chilies1 small of ginger (Adrak)-sliced

Instructions

Fry the onion in the oil till brown. Mix all the ingredients together and add to the pot and stir till the tomato has become soft and the water has dried.Add the meat and cook again to let the water dry. Add 3-4 glasses of water cover and leave to tenderize. When meat is almost done add Cauliflower. Cook till cauliflower is done and the water dries. Garnish with fresh Dhaniya leaves, sliced ginger and sprinkle garam masala powder.Serve with chapatti preferably Makai or Bajra Roti.

Gobhi Keema

Ingredients

½ Kg. minced beef 250 grm. Gobhi2 tomatoes1 onion (large size) 6 tbs. oil6 whole black pepper (Kali Mirch)6 cloves (Laung)1 black cardamom (Bari Ilaichi)1/ tsp. cumin seeds (Zeera)1 tsp. coriander (Dhaniya) powder1 tsp. salt (according to taste).¼ tsp. turmeric (Haldi) powder

¾ tsp. chili (Lal Mirch) powder1 tsp. ginger (Adrak) paste1 tsp. garlic (Lehsan) paste ½ tsp. garam masala powder

Instructions

Finely chop the onion and sauté in oil until light brown. Add all the spices and finely chopped tomatoes. Cook on medium heat till water is almost dried. Add mince meat mix and dry the water again. Add 2 glasses of water cover and cook till meat is tenderized and the water dries. Add Gobhi and cook till it is soft. Sprinkle garam masala powder. Garnish with fresh green Coriander (Dhaniya) leaves, green chilies and Ginger (Adrak) slices and lemon juice.Serve with chapatti (Makai or Bajra Roti)

Gowar Phali

Ingredients

¼ Kg. Gowar phalli3 cloves garlic (Lehsan)–chopped50 ml oil (preferably mustard oil)¼ tsp. chili crushed¼ tsp. turmeric (Haldi) powder 1 tsp. salt (as per taste)1 green chilies – chopped½ tsp. cumin seeds (Zeera)3-4 tbs. Imli paste or lemon juice OR 1 tbs. amchur powder

Instructions

Chop Gowar beans into half inch pieces. Boil in 1 cup of water till it is tender. Let the water dry up. Mesh the boiled beans and add all spices except Zeera and garlic and amchur powder. Lightly fry garlic and Zeera in oil and add the Gowar. Roast the mixture and then add Imli paste or lemon juice or amchur powder. Cook it for a couple of minutes.Serve with chapati or besni, bajra or makai roti.

Karhai Gosht

Ingredients

1 kg. mutton or chicken2 tsp. ginger (Adrak) paste 2 tsp. garlic (Lehsan) paste 1 tsp. salt (according to taste) 1 tsp. freshly crushed black pepper (Kali Mirch) ½ tsp. red chili (Lal Mirch) powder 5-6 tomatoes (medium size) 3-4 green chilies 4 tbs. oil

Instructions

This dish is best cooked in a Wok (Karahi) but you can use a regular pot if you don’t have a Wok.Add the meat in a pot with Garlic (Lehsan) & Ginger (Adrak) and leave on medium heat for the water to dry.

When that is done add 3 glasses of water, cover and leave to tenderize. If you're using chicken you don’t have to add water and can move on to the next step.When the meat has softened, add everything, including the oil, except green chilies & tomatoes. Increase the heat to dry water if any then add green chilies & tomatoes.Lower the heat and cook covered for5-10 minutes till the tomatoeshave softened. Increase the heat andevaporate all the water. The end resultshould be with very little gravy.Serve with Naan.

Karhi

Ingredients

250 grm. yogurt preferably one which is sour Or 675 ml buttermilk or Lassi6 tbs. besan 1 small onion chopped 1 tsp. salt (cording to taste) ½ tsp chili (Lal Mirch) powder½ tsp turmeric (Haldi) powder6-8 curry leaves (Karhi Patta)¼ tsp mustard seeds (Rai)¼ tsp carom seeds (Ajwain)1 tsp. cumin seeds (Zeera)1 pinch asafetida (Heeng)

PAKORAY: 6 tbs. besan ½ tsp. salt¼ tsp chili (Lal Mirch) powder

2-3 chopped green chilies ¼ tsp. cumin seeds (Zeera)½ tsp. Baking powder OR 1 pinch of soda bi carbonate1 pinch asafetida (Heeng)1 small onion-chopped

Instructions

Whip the yogurt into a smooth paste.Add basin, salt, pepper, Turmeric (Haldi) and chopped onion and mix well.Add 3-4 glasses of water and leave to cook partially covered on low heat.When the onion has softened and the curry has attained the desired consistency add PaKoray.

PAKORAY: Mix together all the ingredients to make a thick paste and deep fry tablespoon fulls to make PaKoray.BAGHAR: In about 1½ tbs. oil fry (Cumin Seeds (Zeera)), curry leaves, rai and Carom Seeds (Ajwain) and add together with hot oil to Karhi.Remove from heat and serve with chapati or plain boiled rice.Serve with rice or chapatti

Keema

Ingredients

½ kg. minced beef 2 tomatoes1 onion (large size) 6 tbs. oil6 whole black pepper (Kali Mirch)6 cloves (Laung)1 black cardamom (Bari Ilaichi)1/4 tsp. cumin seeds (Zeera)1 tsp. coriander (Dhaniya) powder1 tsp. salt (according to taste).¼ tsp. turmeric (Haldi) powder¾ tsp. chili (Lal Mirch) powder1 tsp. ginger (Adrak) paste1 tsp. garlic (Lehsan) paste

Instructions

Finely chop the onion and sauté in oil until light brown. Add all the spices and finely chopped tomatoes. Cook on medium heat till water is almost dried. Add mince meat mix and dry the water again. Add 2 glasses of water cover and cook till meat is tenderized and the water dries. Garnish with fresh green Coriander Seeds (Dhaniya) leaves, green chilies

and Ginger (Adrak) slices.Serve with naan

Keema Palak

Ingredients

½ kg. minced beef 250 grm. Palak - chopped2 tomatoes1 onion (large size) 6 tbs. oil6 whole black pepper (Kali Mirch)6 cloves (Laung)1 black cardamom (Bari Ilaichi)1/4 tsp. cumin seeds (Zeera)1 tsp. coriander (Dhaniya) powder1 tsp. salt (according to taste).¼ tsp. turmeric (Haldi) powder¾ tsp. chili (Lal Mirch) powder1 tsp. ginger (Adrak) paste1 tsp. garlic (Lehsan) paste 1 tbs. dill (Soya) or1 tsp. fenugreek (Methi) leaves-Kasuri

Instructions

Finely chop the onion and sauté in oil until light brown. Cook on medium heat till water is almost dried. Add mince meat mix and dry the water again. Add 2 glasses of water cover and cook till meat is tenderized and the water dries. Add Palak and cook till the water dries.

Sprinkle garam masala powder. Garnish with green chilies and Ginger (Adrak) slices and lemon juice.Serve with naan

Keema-Chatpata

Ingredients

½ Kg. mince meat½ tsp. salt (according to taste)¼ tsp. turmeric (Haldi) powder¼ tsp. ginger (Adrak) paste½ tsp. garlic (Lehsan) paste½ tsp red chili (Lal Mirch) powder3-4 Whole dried red chilies4-5 black pepper (Kali Mirch)4-5 cloves (Laung)1 black cardamom (Bari Ilaichi)1 bay leaves (tezpatta)2 tbs. yogurt1 medium tomato chopped1 medium onion chopped3 tbs. oil

For garnishing4 tbs. fresh coriander (Dhaniya) leaves-chopped2-3 green chilies

Instructions

Heat the oil in a pan and sauté the onion till light brown.Add the spices along with the Garlic (Lehsan) and Ginger (Adrak) paste. Mix well. Add the mince meat, stir till the spices have mixed well with it and its water has dried.Add 1 glass of water to it and leave on medium heat to tenderize.

When half done add the yogurt and tomatoes. Cook till all the water has dried.Mix well and garnish with chopped fresh Coriander Seeds (Dhaniya) and chopped green chili.

Serve hot with naan

Khandvian

Ingredients

2 cups besan1 tsp. salt½ tsp. crushed chilies½ tsp. cumin seeds (Zeera)½ tsp garam masalaWater 2 cups½ oil½ tsp. mustard seeds3 curry leaves (Karhi Patta)½ tsp. fenugreek (Methi)2 tbs. tamarind (Imli) paste1 pinch asafetida (Heeng)

Gravy½ cup oil2 tbs. onion paste1 tsp. ginger (Adrak) paste¼ tsp. turmeric (Haldi) powder1 tsp. chili (Lal Mirch) powder2 tsp. coriander (Dhaniya) powder½ tsp. garam masala½ tsp. salt

Instructions

n hot oil heat fenugreek seeds, mustard, zeera, add besan, water salt, chili, garam masala, and cook on low heat. When dry and take the shape of a ball spread on greased plate ½ inch thick layer. When cooled cut any shape 1½ to

2 inches in size. Make gravy In hot oil add onion, fry little then add all the spices roast it for few seconds and add 2 cups of water. Cook well and then put khandvian in the gravy.Serve with chapatti

Koftay

Ingredients

Meatballs: 1/2 Kg. minced beef ½ tsp. salt (according to taste) 1 tsp garam masala powder 4-6 green chilies chopped 1 onion chopped 1 tsp ginger (Adrak) paste 1 slice of bread soaked in either milk or water 1 tbs. yogurt

Gravy: 2 medium onion chopped ½ tsp. salt (according to taste) 1/4 tsp turmeric (Haldi) 1/2 tsp chili (Lal Mirch) powder2 tbs. coriander (Dhaniya) powder1/2 tsp ginger (Adrak) paste 4 tbs. yogurt 3 tbs. oil

Instructions

Grind together all the meatball ingredients and make into medium sized meatballs.

Fry the chopped onion in oil on low heat until brown. Remove from the oil.In hot oil add all the spices mixed with 2 cups of water.When the gravy starts to boil, crush the fried onions and add them in.Add the meatballs and cook on low heat till done. Garnish with fresh

Dhaniya leaves. Serve with chapati or naan.

Liver

Ingredients

1/2 kg liver (lamb/chicken)1 tsp. garlic (Lehsan) paste 1 tsp. ginger (Adrak) paste 1 tsp. salt (according to taste) ¼ tsp. turmeric (Haldi) powder ½ tsp. chili (Lal Mirch) powder3 tsp. yogurt 1 small tomato-chopped 1 small onion-chopped ½ cup fresh coriander (Dhaniya) leaves 2-3 green chilies-chopped 1 tbs. fenugreek (Methi) leaves (Kasuri)2-3 tbs. oil

Instructions

Sauté the onion in oil till transparent-light brown. Add the spices, yogurt and liver.Cook for 2-3 minutes till water dries on medium heat. Do not overcook otherwise it will become hard.Serve with chapatti

Lobia Keema

Ingredients

½ kg. minced beef 200 grm. Lobia beans (chopped) 2 tomatoes1 onion (large size) 6 tbs. oil6 whole black pepper (Kali Mirch)6 cloves (Laung)1 black cardamom (Bari Ilaichi)1/4 tsp. cumin seeds (Zeera)1 tsp. coriander (Dhaniya) powder1 tsp. salt (according to taste).¼ tsp. turmeric (Haldi) powder¾ tsp. chili (Lal Mirch) powder1 tsp. ginger (Adrak) paste1 tsp. garlic (Lehsan) paste ½ tsp. garam masala powder

Instructions

Finely chop the onion and sauté in oil until light brown. Add all the spices including yogurt and finely chopped tomatoes. Cook on medium heat till water is almost dried. Add mince meat mix and dry the water again. Add 2 glasses of water cover and cook till meat is tenderized and the water dries. Add Lobia and cook till the Lobia beans are soft. Sprinkle garam masala powder. Garnish with green chilies and Ginger (Adrak) slices and lemon juice.Serve with naan

Matar Keema

Ingredients

½ kg. minced beef 250 grm. Matar2 tomatoes1 onion (large size) 6 tbs. oil6 whole black pepper (Kali Mirch)6 cloves (Laung)1 black cardamom (Bari Ilaichi)1/4 tsp. cumin seeds (Zeera)1 tsp. coriander (Dhaniya) powder1 tsp. salt (according to taste).¼ tsp. turmeric (Haldi) powder¾ tsp. chili (Lal Mirch) powder1 tsp. ginger (Adrak) paste1 tsp. garlic (Lehsan) paste ½ tsp. garam masala powder

Instructions

Finely chop the onion and sauté in oil until light brown. Add all the spices and finely chopped tomatoes. Cook on medium heat till water is almost dried. Add mince meat mix and dry the water again. Add 2 glasses of water cover and cook till meat is tenderized and the water dries. Add Matar and cook till it is soft. Sprinkle garam masala powder. Garnish with fresh green Coriander (Dhaniya) leaves, green chilies and Ginger (Adrak) slices and lemon juice.Serve with naan

Mixed Vegetables

Ingredients

1 tsp fenugreek (Methi) leaves 1 tomato 1 medium onion-chopped 1 tsp cumin seeds (Zeera) ½ tsp. salt to taste 1/4 tsp turmeric (Haldi) powder 3-4 green chilies chopped 2-3 tbs. oil ½ cup cauliflower -chopped4 pcs. Arvi2 potatoes1 capsicum1 radish½ cup all type of beans-chopped1 turnip (Shaljam)1 beetroot (Chuqandar)½ cup cabbage chopped½ cup peas1 eggplant (Bengan)1 carrot

Instructions

This dish is made with as many vegetables as you like. Their quantity should be adjusted according to your needs and the size of the vegetable available. The following is a list of the vegetables that make a great dish, but you can adjust it according to your own personal likes/dislikes: Potato, Cabbage, Cauliflower, Eggplant, Radish, Bell peppers, Carrot, Peas, assorted beans, beetroot. All chopped.Heat the oil and add all the ingredients and spices.Cover and cook on very low heat till the water has dried and all the vegetables have become soft. It is better if they are a little bit crunchy.DO NOT ADD EXTRA WATER. LET THEM COOK IN THEIR OWN JUICES.Serve with naan or boiled rice

Paey

Ingredients

6 pcs. Paya (goat) 1½ tsp salt 1 tsp. turmeric (Haldi) powder1 tsp. chili (Lal Mirch) powder 1 tsp. garlic (Lehsan) paste 1 tsp. ginger (Adrak) paste 2 tbs. corn flour (starch) or 100 grm. Yogurt½ tsp garam masala powder1 tbs. coriander (Dhaniya) powdergreen chilies1 bunch fresh coriander (Dhaniya) leavesginger (Adrak) (Julian)1 Onion medium½ cup oil

Instructions

Wash Paey, boil for 1 minute and Drain the water. Add Turmeric (Haldi), chili, Garlic (Lehsan) paste, Ginger (Adrak) paste, coriander powder and salt.Add 6-8 cups of water and leave onvery low heat for five to six hours to tenderize.Add corn flour or yogurt, cook few minutes to thicken (stirring all the time to avoid lumps). Add garam masala. Fry onion in a little oil and add to it.Garnish with fresh Coriander Seeds (Dhaniya), green chili and Ginger (Adrak).Serve with naan.

Palak Gosht

Ingredients

1 Kg. mutton 1 Kg. Palak1-1½ tsp. salt (according to taste)

¼ tsp. turmeric (Haldi) powder 1 tsp. chili (Lal Mirch) powder 4-6 tbs. oil 1 tsp. ginger (Adrak) paste ½ tsp. garlic (Lehsan) paste 2 tomato-chopped 6-8 whole black pepper (Kali Mirch) 3-4 cloves (Laung)2 black cardamom (Bari Ilaichi) ¼ tsp. cumin seeds (Zeera) 3-4 green chilies1 small of ginger (Adrak)–sliced2 tbs. corn or wheat flour1 tbs. dry fenugreek (Methi) leaves – Kasuri

Instructions

Steam/blanch the Palak and grind.Fry the onion in the oil till brown. Mix all the ingredients together and add to the pot and stir till the tomato has become soft and the water has dried.Add the meat and cook again to let the water dry. Add 3-4 glasses of water cover and leave to tenderize. When meat is almost done add ground Palak, Methi and flour. Cook till water dries.Garnish with fresh chopped green chilies.Serve with chapati or naan

Pasanday

Ingredients

½ Kg beef filets1 tbs. Roasted Chana powder2 tbs. poppy seeds (Khaskhash)3 medium sized onions chopped

8 Whole dried red chilies2 tbs. peanuts1 tsp. garam masala250 grm. yogurt3-4 tbs. oil1 tsp. ginger (Adrak) paste½ tsp. salt (according to taste)1 tsp. cumin seeds (Zeera)

Instructions

Grind all the dry ingredients and mix with the yogurt. Apply this mixture to the meat and leave to marinate for at least 2 hours. Heat the oil in a pan. Fry the onion till brown. Add meat and leave to cook on low heat till tender. Add a little water, if necessary.Serve with chapatti

Potatoes in Tomato Sauce

Ingredients

250 grm. potatoes - 1 medium sized onion-chopped 2-3 Tomatoes chopped ½ tsp. salt (according to taste) ½ tsp. chili (Lal Mirch) powder ¼ tsp. turmeric (Haldi) powder 1-2 green chilies1 tbs. chopped coriander (Dhaniya) leaves.

Instructions

Peel and cut potatoes into small pieces. Sauté the onion in oil till transparent.Add all the spices and potato.Cover and cook on low heat. When the potatoes have softened a little, add tomatoes, mix well and cook till potatoes have softened and water has dried. Do not add any extra water.Garnish with green chilies and fresh Coriander (Dhaniya) leaves

Qorma Badami

Ingredients

1 Kg mutton or chicken 100 grm almond (blanched)4 black cardamom (Bari Ilaichi) seeds18 green cardamom (Chhoti Ilaichi) 24 cloves (Laung) 24 whole black pepper (Kali Mirch) 8 tsp. coriander (Dhaniya) powder 250 grm. onion1 to 1½ tsp. salt (according to taste) 1 ½ tbs. garlic (Lehsan) paste 1 tbs. ginger (Adrak) paste

250 grm. yogurt 1½ to 2 tsp. chili (Lal Mirch) powder250 grm. ghee or oil. 1 pinch of nutmeg (Jaiphal) and mace (Javitri) powder1 tbs. of Kewra 1 tsp. sugar

Instructions

Slice the onion finely and fry in the ghee/oil on very low flame till they are golden-brown. Remove the fried onion from the oil and keep aside. In the oil add all the spices (except the nutmeg, sugar and Kewra) with a little water to prevent burning.Add the meat and mix well with the spices. When the water of the meat has dried, add 2-3 glasses of water (1 glass enough for chicken). By now the fried onion would have cooled and turned crisp. Crush it and add it to the pot.Cover and cook on low flame till the meat is tender. When the meat has softened and the gravy has acquired the desired consistency, add a pinch of Nutmeg (jaiphal) and Mace (Javitri), Kewra, almond and sugar. Leave on very low heat (dum) for two minutes.Serve hot with naan.

Salan-Bhunawa

Ingredients

1 Kg mutton ½ tsp. salt (according to taste) ¼ tsp. turmeric (Haldi) powder 1 tsp. chili (Lal Mirch) powder 1 tbs. coriander (Dhaniya) powder 1 medium onion chopped 3-4 tbs. oil 1 tsp. ginger (Adrak) paste 1/2 tsp. garlic (Lehsan) paste 1 tomato chopped 6-8 whole black pepper (Kali Mirch)

3-4 cloves (Laung)2 black cardamom (Bari Ilaichi) 1/4 tsp. cumin seeds (Zeera)

Instructions

Fry the onion in the oil till brown.Mix all the ingredients together and add to the pot and stir till the tomato has become soft and the water has dried.Then add the meat and again let the water dry.Add 3-4 glasses of water, cover andleave to tenderize.When meat is almost done add any of the following vegetables:Palak, tomato, Cauliflower, Turnip(Shaljam),Beetroot(Chuqandar), Turai (Zucchini)Garnish with fresh Dhaniya leaves andchopped green chilies.

Salan-Sabzi Gosht

Ingredients

1 kg mutton1½ tsp. salt (according to taste) 1 tsp chili (Lal Mirch) powder4 tbs. coriander (Dhaniya) powder ¼ tsp. turmeric (Haldi) powder 200 grm. onion chopped ½ cup oil 1 tsp garam masala 1 tsp ginger (Adrak) paste 1 tsp garlic (Lehsan) paste 2 large size tomato-pealed

Instructions

Fry the onion on low flame then remove from the oil and spread out on a plate to dry out.Meanwhile in the hot oil add all the spices with a few tbs. of water and mix well aver medium heat.Then add the meat and stir until the water has dried.Then add 2-3 glasses of water, cover and leave on low heat to tenderize.When the water is half dried, crush the onion you fried earlier and add to it.At this point you can either continue cooking as it is and let the meat soften and cook till the desired consistency of curry remains OR you can add some vegetable to it..such as potato cut into quarters, Bhindi, lauki, Arvi, Kaddoo, potato/peas, carrot, or Tinday.This type of Salan should be watery in consistency.

Salan-Sada (Mutton Curry)

Ingredients

1 kg mutton1½ tsp. salt (according to taste) 1 tsp chili (Lal Mirch) powder4 tbs. coriander (Dhaniya) powder ¼ tsp. turmeric (Haldi) powder 200 grm. onion chopped ½ cup oil 1 tsp garam masala 1 tsp ginger (Adrak) paste 1 tsp garlic (Lehsan) paste 2 large size tomato-pealed

Instructions

Fry the onion on low flame then remove from the oil and spread out on a plate to dry.

Meanwhile in the hot oil add all the spices with a few tbs. of water and mix well aver medium heat.Add the meat and stir until the water has dried.Add 2-3 glasses of water, cover and leave on low heat to tenderize.When the water is half dried, crush the onion you fried earlier and add to it. Add finely chopped tomato.Cook it and let the meat soften and he desired consistency of curry is achieved.

Salan-Shaljam Gosht Bhunawa

Ingredients

1 Kg. mutton 800 grm. Kg. Shaljam-chopped1½ tsp. salt (according to taste) 2 tbs. coriander (Dhaniya) powder¼ tsp. turmeric (Haldi) powder 1 tsp. chili (Lal Mirch) powder 2 medium onion-chopped 4-6 tbs. oil 1 tsp. ginger (Adrak) paste ½ tsp. garlic (Lehsan) paste 2 tomato-chopped 6-8 whole black pepper (Kali Mirch) 3-4 cloves (Laung)2 black cardamom (Bari Ilaichi) ¼ tsp. cumin seeds (Zeera) 1 tsp. garam masala1 cup fresh coriander (Dhaniya) leaves-chopped3-4 green chilies1 small of ginger (Adrak)-sliced

Instructions

Fry the onion in the oil till brown. Mix all the ingredients together and add to the pot and stir till the tomato has become soft and the water has dried.Add the meat and cook again to let the water dry. Add 3-4 glasses of water cover and leave to tenderize. When meat is almost done add Shaljam. Cook till Shaljam is done and the water dries. Garnish with fresh Dhaniya leaves, sliced ginger and sprinkle garam masala powder.Serve with chapatti preferably makai or bajra roti.

Salan-Stew

Ingredients

1 Kg. mutton/chicken/beef250 gm onion chopped 250 gm tomato chopped 1 tsp garlic (Lehsan) paste 1 tsp ginger (Adrak) paste 5-6 whole black pepper (Kali Mirch) 4-6 cloves (Laung)2 black cardamom (Bari Ilaichi) 3 green cardamom (Chhoti Ilaichi) ½ tsp. cumin seeds (Zeera) 1½ tsp. salt (according to taste) 8-10 Whole dried red chilies 1 tbs. coriander (Dhaniya) whole seeds or powder 1 stick cinnamon (Dalchini)1 bay leaves (tezpatta)100 gm yogurt ½ tsp. turmeric (Haldi) powder ½ cup oil

Instructions

Sauté the onion in oil till transparent.Add the meat and dry its water.Add all the ingredients and enough water to allow it to tenderize.Cover and cook on low heat till meat becomes tender.Garnish with fresh Coriander Seeds (Dhaniya) leaves and chopped green chilies.Serve with naan.

Salan-Tomato Gosht

Ingredients

1 Kg. mutton /chicken1-1½ tsp. salt (according to taste) ¼ tsp. turmeric (Haldi) powder 1 tsp. chili (Lal Mirch) powder 2 tbs. coriander (Dhaniya) powder 3 medium onion-chopped 4-6 tbs. oil 1 tsp. ginger (Adrak) paste ½ tsp. garlic (Lehsan) paste ½ kg. tomato-chopped 6-8 whole black pepper (Kali Mirch) 3-4 cloves (Laung)2 black cardamom (Bari Ilaichi) ¼ tsp. cumin seeds (Zeera) 1 cup fresh coriander (Dhaniya) leaves-chopped3-4 green chilies1 small of ginger (Adrak) – sliced3-4 tbs. yogurt

Instructions

Fry the onion in the oil till brown. Mix all the ingredients together and add to the pot and stir till the water has dried.

Peel the skin of tomato and grind to make puree. Add all the ingredients and the meat. Cook again to let the water dry. Add 3-4 glasses of water cover and leave to tenderize. (No water required for chicken) Garnish with fresh Dhaniya leaves andchopped green chilies.Serve with chapatti or naan or boiled rice.

Tomato Keema

Ingredients

½ kg. minced beef 250 grm. Potatoes (cut in small pieces) 250 grm. tomatoes (remove skin and chop) 1 onion (large size) 6 tbs. oil6 whole black pepper (Kali Mirch)6 cloves1 black cardamom (Bari Ilaichi)1/4 tsp. cumin seeds (Zeera)1 tsp. coriander (Dhaniya) powder1 tsp. salt (according to taste).¼ tsp. turmeric (Haldi) powder¾ tsp. chili (Lal Mirch) powder1 tsp. ginger (Adrak) paste1 tsp. garlic (Lehsan) paste ½ tsp. garam masala powder

Instructions

Finely chop the onion and sauté in oil until light brown. Add all the spices and finely chopped tomatoes. Cook on medium heat till water is almost dried. Add mince meat mix and dry the water again. Add 2 glasses of water cover and cook till meat is tenderized and the water

dries. Add tomatoes and cook till they are done and water dries. Sprinkle garam masala powder. Garnish with fresh green Coriander (Dhaniya) leaves, green chilies and Ginger (Adrak) slices and lemon juice.Serve with naan or boiled rice.

Haleem

Ingredients

2 kg. beef (boneless) 1½ tbs. salt 2 tsp chili (Lal Mirch) powder1 tsp turmeric (Haldi) powder 1 bay leaves (tezpatta) ½ kg. dal chana 300 grm. whole wheat 100 grm. barley (jaw)1 cup oil1 tsp. garam masala1 large onion3 to 4 Lemon (sliced) or juice10-12 green chilies1 cup chopped coriander (Dhaniya) leaves¼ cup sliced ginger (Adrak)-Julian

Instructions

Soak all three grains overnight.Fry the meat in oil. Add 1 tsp. salt, ½ tsp. Turmeric (Haldi) powder, 1 tsp. chili powder, bay leaf and 6-8 glasses of water. Cover and leave on low flame to tenderize until the meat is extremely soft. Meanwhile, put the grains and dal in a pot with 1 tsp. salt, 1 tsp chili powder and ½ tsp Turmeric (Haldi). Add water and cook on low flame till very soft. When meat and the grains are soft, mix them together, leave on a very low flame and keep mashing and mixing rigorously. It is ready when starts to boil and becomes bubbly.

Fry onion in oil (for Baghar) and for garnishing. Add the oil to the mixture and keep aside the fried onion for garnishing.Remove from heat and serve with garam masala, fresh Coriander (Dhaniya) leaves, green chilies, fried onion and lemon.TIP: whenever frying onion for "Baghar" or as accompaniment with Haleem, fry on very low heat for a good flavor. You can hurry it up and fry it on a high heat but you'll just get a burnt sort of flavor.

Nihari

Ingredients

1/2 Kg. beef -ask for Nihari meat (shank) 1½ tsp. salt ½ tsp red chili (Lal Mirch) powder ½ tsp. Kashmiri chili (Lal Mirch) powder¼ tsp. turmeric (Haldi) powder 1 tbs. coriander (Dhaniya) powder 1½ cup oil3 tbs. white flour (maida) 1 tsp ginger (Adrak) paste½ tsp. garlic (Lehsan) paste

For garnishing

1 to 1 ½ inch ginger (Adrak) (Julian)2 tbs. chopped coriander (Dhaniya) leaves3 to 4 chopped green chilies2 Lemon (sliced)

Special Nihari spices

2 tbs. Fennel (Saunf) ½ tsp black pepper (Kali Mirch) ½ tsp. cumin seeds (Zeera)2 green cardamom (Chhoti Ilaichi) seeds10 cloves (Laung)2 black cardamom (Bari Ilaichi) 1 stick of cinnamon (Dalchini)

1 bay leaves (tezpatta)¼ tsp. nutmeg (Jaiphal) and mace (Javitri)2 tbs. coriander (Dhaniya) seeds 1 stick (Piplee)1 aniseed flower (Badian)

Instructions

Put ½ cup oil in a pot. Add meat and fry it a little.Add salt, chili powder, Turmeric (Haldi) powder, Coriander Seeds (Dhaniya) powder and Ginger (Adrak) paste. Add a little water and mix well. Dissolve maida in 1 cup of water and add this to the meat and bring to boil.Grind all the special Nihari spices, put the grounded mixture of spices in a fine cotton cloth bundle and add to the meat.Add 5-6 glasses of water, cover and leave to tenderize on very low flame.When meat has softened, remove the bundle of spices and cook the curry to desired consistency.Garnish: Fry some onion slices in a cup of oil till golden brown and add to Nihari. Also garnish with fresh Ginger (Adrak) and green chilies.

Qorma

Ingredients

1 Kg mutton or chicken 4 black cardamom (Bari Ilaichi) seeds18 green cardamom (Chhoti Ilaichi) 24 cloves (Laung) 24 whole black pepper (Kali Mirch) 8 tsp. coriander (Dhaniya) powder 250 grm. onion1 to 1½ tsp. salt (according to taste) 1 ½ tbs. garlic (Lehsan) paste 1 tbs. ginger (Adrak) paste 250 grm. yogurt 1½ to 2 tsp. chili (Lal Mirch) powder250 grm. ghee or oil. 1 pinch of nutmeg (Jaiphal) and mace (Javitri) powder1 tbs. of Kewra 1 tsp. sugar

Instructions

Slice the onion finely and fry in the ghee/oil on very low flame till they are golden-brown. Remove the fried onion from the oil and keep aside. In the oil add all the spices (except the nutmeg, sugar and Kewra) with a little water to prevent burning.Add the meat and mix well with the spices. When the water of the meat has dried, add 2-3 glasses of water (1 glass enough for chicken). By now the fried onion would have cooled and turned crisp. Crush it and add it to the pot.Cover and cook on low flame till the meat is tender. When the meat has softened and the gravy has acquired the desired consistency, add a pinch of Nutmeg (Jaiphal) and Mace (Javitri), Kewra and sugar. Leave on very low

heat (dum) for two minutes.Serve hot with naan.

RECIPES

Firni

Ingredients

1 liter of milk a small tin condensed milk 4-5 tbs. sugar (reduce amount if adding sweetened condensed milk) ½ cup rice flour dry fruit --pistachio, almonds 1 tsp. Kewra essence 4 green cardamom (Chhoti Ilaichi) seeds

Instructions

In a pot add milk and Ilaichi seeds, rice flour and sugar. Leave on a very low flame to cook and keep stirring. When the mixture thickens add Kewra essence and remove from heat.Garnish with dry fruits.

Gajarbhat

Ingredients

2 cups rice (pre-soaked)4 cups grated carrots2 cups sugar4-5 green cardamom (Chhoti Ilaichi)4-5 cloves (Laung)a few drops of Kewra essence1/4 cup oil or ghee

Instructions

Take a pot of water and add rice to it when it starts to boil. Cook the rice till half done. Drain and keep aside.In the pot add the oil/ghee and heat it. Fry the ilaichi and cloves in it lightly.Add the sugar, carrot and rice. Mix together and cover and cook on very low heat till the rice are done, water is dried and the carrots have become very tender.Serve chilled alone or with fresh cream.

Gajrella

Ingredients

1 liter of milk½ kg carrots peeled and grated5-6 green cardamom (Chhoti Ilaichi)1/2 cup rice1/2 cup sugar (more according to taste)a few drops of Kewra essencedry fruits for garnishing (pista, almond, coconut grated)

Instructions

In a pot add the milk and put on very low heat to boil. Add the ilaichi seeds and the rice. Cook till milk starts to thicken and the rice becomes very soft. Add the carrots and sugar and cook more till the water from the sugar has dried and the carrots have become soft.Take a hand mixer and lightly mash the contents.Just before removing from heat add the few drops of kewra essence.Garnish with the chopped dry fruit.Serve chilled.

Gulab Jamun

Ingredients

2 cups milk powder 1 egg 1 tsp. oil 1 tbs. white flour (maida)½ tbs. semolina (suji) 2 tsp baking powder oil for deep frying

Syrup:2 cups sugar2 cups water4-5 green cardamom (Chhoti Ilaichi)Few drops of Kewra essence

Instructions

First make the syrup by dissolving sugar in water.Add the illicit seeds and cook till it starts to boil.Remove from heat and keep aside.Mix together the rest of the ingredients into a dough and make into small balls (makes about 32-36) and deep fry until brown.Add to the syrup.

Jalaibi

Ingredients

1 cup maida½ cup rice flour2 cup water2½ cup sugar1 tsp. soda¼ tsp. cream of tartar6 green cardamom (Chhoti Ilaichi)2 tsp. Rose waterSaffron (Zafran)Yellow/orange food colourOil/ghee for frying

Instructions

Mix maida, rice flour, soda and water and keep the mixture overnight in warm place.

Mix sugar, water, ilaichi saffron cream of tartar and cook to make it into thick syrup.

Deep fry the mixture in the curls using a nozzle like the one used for icing of cakes. Fry till light brown and pour into the syrup. DO NOT OVER SOAK. Remove and let the excess syrup drain out.

Kheer

Ingredients

1 liter of milk a small tin condensed milk 4-5 tbs. sugar (reduce amount if adding sweetened condensed milk) ½ cup rice washed dry fruits-pistachio, almonds 1 tsp. Kewra essence 3-4 green cardamom (Chhoti Ilaichi)

Instructions

In a pot add milk and ilaichi seeds and washed rice and leave on a very low flame to cook.When rice becomes very soft smash it and leave on low heat to thicken.Add sugar and condensed milk and cook till bubbles start forming.Add kewra essence just before removing from heat.Garnish with dry fruit.

Khubani ka Meetha

Ingredients

250 grm. Dried Apricot2 cups water3 tbs. sugar½ liter milk2 tbs. sugar for custard2 tbs. custard powderFresh cream

Instructions

Presoak the apricot preferably overnight. Remove the pits and take out the almond from inside the pit and keep aside.In a pot boil the apricot with 2 cups of water. Add the 3 TBS of sugar to this water. When the quantity of the water is reduced to 1-cup remove from heat. Cool and grind to a paste that is neither too thick nor too fine.Add the almonds that were removed from the pits to this pulp mixture.In another pot prepare the custard either according to instructions on the custard powder packet or according to the following.Take ½ liter of milk. Bring to the boil. Add the 2 TBS of sugar. Meanwhile mix the 2 TBS of custard powder with a few TBS of milk and add to the boiling milk stirring constantly otherwise it will coagulate.Cook for a few minutes till it thickens slightly. Remove from heat and cool.Now in a dish you can do either one of the following1. Add the custard then top off with a layer of the apricot pulp and then with a layer of fresh cream.OR2. Add a layer of custard then a layer of apricot one on top of the other. Then add a final layer of fresh cream.Serve chilled.

Trifle

Ingredients

A few slices of plain sponge cake1 liter of milk2 tbs. custard powder3-4 tbs. sugar (more if you like it really sweet)Assorted fruits choppedWhipped creamJello (flavored gelatin)..prepare according to instructions on the packet

Instructions

In a dish, line the bottom with slices of the sponge cake. Sprinkle a little milk or any fruit juice to moisten it.In a cup combine the custard powder with 2 tablespoons of milk and mix to form a paste. In a saucepan, bring the liter of milk to boil and add the custard powder mix slowly while stirring simultaneously.Simmer for 5 minutes till slightly thick then remove from heat.When a bit cool spread evenly over the cake layer. Then add a layer of fruits. Mix the jello according to instructions on the packet. When the jello has cooled and has started to thicken, spread it as a layer over the fruit.Leave to cool and set for a while in the fridge. Top with whipped cream. Chill and serve,

Shahi Tukray

Ingredients

6 slices of bread 4-6 tbs sugar dry fruit--Pistachio,almond kevera essence khoya or cream (Riccota cheese) 3-4 tbs oil seeds of 4-5 green cardamom (Chhoti Ilaichi)yellow food color 1 liter of milk

Instructions

Fry the slices of bread in a little oil until light brown. Remove and set it aside.In milk add illaichi seeds,sugar,and color and cook until thick.Arrange the bread slices in the milk and bring to boil.Turn once to coat both sides.Let milk thicken.Then just before removing from heat add keveraessence.Garnish with cream and fry fruits

Sheer Khurma

Ingredients

1 liter of milk (or 2 cups of powder milk dissolved in 12 cups of water) 4 tbs. sugar 5-6 green cardamom (Chhoti Ilaichi) seeds¼ cup chopped pistachios (Pistay)½ cup chopped coconut (Narial)-dried ½ cup chopped almond (Badam)¼ cup raisins (Kishmish)¼ cup chopped dried dates (Chhuwaray)1 hand full of vermicelli (sewayyan) 1 tsp. Kewra essence

Instructions

Wash the dry fruit and soak in a little milk for 3-4 hours.In a pot add milk, sugar and ilaichi seeds and simmer on low heat until it starts to thicken.Add the vermicelli and keep cooking till it softens.Add the presoaked dry fruit and cook for 5 minutes and just before removing from heat add the kewra essence.Can be served hot or chilled.

Sewaiyan-Plain

Ingredients

100 grm. Sewayyan4 tbs. ghee or butter3-4 green cardamom (Chhoti Ilaichi)4-5 tbs. sugar1 cup water1 pinch of yellow food color (optional)2 tbs. Khoya or powdered milk (optional)½ tsp. Kewra essenceDry fruit (according to taste)

Instructions

In a pan add the ghee or butter and seeds of 3 cardamoms. Add the Sewayyan and roast them on very low flame till their color changes to a darker shade. Stir constantly. In another pan meanwhile add the sugar, water and seeds of 1 cardamom and also the yellow food color if you wish. Bring to the boil and remove from heat.When the Sewayyan have turned a browner shade add this sugar syrup to them all the while stirring constantly.Add the khoya or powdered milk at this time if you like and the dry fruit.Cover and let cook for 5-6 minutes till the water has dried and the sewayyian have become tender. Add the kewra essence and remove from heat. Garnish with dry fruit and serve either plain or with fresh cream. Can be served both hot and cold.

Ras Malai

Ingredients

1 cup powdered milk 1 egg 1 tsp. oil 1 tsp. baking powder

Syrup: 1 liter milk 6 tbs. sugar 1 green cardamom (Chhoti Ilaichi) 1 tbs. chopped pistachio (Pistay) 1/2 tsp. Kewra essence

Instructions

Mix together the ingredients into a dough and form into small oval, slightly flattened balls. Meanwhile boil the milk with sugar and ilaichi seeds. When the milk starts to boil add the malai balls. When they start to swell up lower the heat and cook for 10 minutes. Just before removing from heat add kewra essence. Garnish with pista.Chill and serve.

Ras Gullay

Ingredients

1 liter of fresh milk OR 2 cups of powdered milk dissolved in 12 cups of water. 2 cups sugar 1 tbs. vinegar or lemon juice 2 tbs. rice flour 2-3 drops of Kewra essence chopped pistachio (Pistay) for garnish (optional)

Instructions

Heat the milk in a pot until it starts to boil and add vinegar/lemon juice to it to let it curdify. (My word). Keep boiling until the water and curdseparates out.Drain and sieve it well to remove all the water from the curd. Spread the curd out on a clean, flat surface and add the rice flour to it.Knead it as much as you can, the more the better(DO IT BY HAND).Meanwhile add the sugar to 3 cups of water and boil to make syrup.When the syrup starts to boil make the curd into small round balls and add to the boiling syrup and cook for 10 - 15 minutes.Just before removing from heat add the kewra essence and garnish with chopped pista.Cool before serving

Panjeeri

Ingredients

6 tbs. Ata or Suji2 tbs. ghee2 tbs. coconut (Narial)-gated2 tbs. Pistachio (Pistay)-grated2 tbs. almond (Badam)-grated100 grm. (Makhanay)50 grm. (Gond)1 tbs. (Char Maghaz)½ tsp. dry dates (Chhuwaray)-chopped2 tbs. dry fig (injeer)-chopped2 tbs. cashew nuts (Kaju) crushed¼ tsp. nutmeg (Jaiphal)4 tbs. sugar6 pcs. green cardamom (Chhoti Ilaichi)½ tsp. dry ginger (Sounth)-grated

Instructions

Fry Ata/Suji, Makhanay, Gond in ghee till light brown.Add all other ingredients mix well and fry for few minutes.

Balushahi

Ingredients

750 gms. Sugar1 cup water to make syrup 500 gms. Maida (if self raising flour is used soda is not required) ½ tsp. soda200 gms. Ghee for frying 1 tbs. yogurt 1 tsp. baking powder Orange food color

Instructions

Mix sugar and water and cook to make syrup.Mix other ingredients (except ghee) and water adequate to roll.Make small patties and fry on low heat. Soak in syrup briefly and let the syrup covering on the balushahi dry.

Burfi

Ingredients

4 cups powdered milk 1 evaporated milk Seeds of 4-5 green cardamom (Chhoti Ilaichi)

2 cups sugar 1/2 cup water 2 tbs. oil or ghee

Instructions

In the powdered milk add enough evaporated milk to knead it into a hard dough. Roll it up into a hard ball and keep it in the freezer for 15-20 minutes. Then take it out and grate it with a coarse grater. In a pot heat the oil and add the ilaichi seeds, grated milk, sugar and water and cook on low heat and keep stirring till the water has dried and it starts to come together and leaves the sides of the pot. Add a few drops of Kewra essence (optional) and set in a flat dish. When cool cut into pieces.

Variants:

COCONUT BURFIDo not add water. Add grated coconut according to taste and yellow food color.

PISTA BURFIAdd chopped pista according to taste and green food color.

BADAM BURFIAdd grated almond

KAJU BURFIAdd grated kaju (cashew nuts)

CHOCOLATE BURFIAdd chocolate powder.

Chocolate Sauce

Ingredients

2 tbs. chocolate powders2 tbs. sugar1 cup cream

Instructions

Mix all the ingredients

Faluda

Ingredients

Pre-boiled spaghetti (unsalted)2-3 scoops of Vanilla or Pistachio ice cream½ cup cold milkRose syrup or Roohafza (according to taste)Crushed iceA few tbs. of preset Jell-O (optional)Assorted fruits chopped pineapple. peaches... banana....etc. (optional)Assorted dry fruits (optional)

Instructions

Take a tall, wide-mouthed glass.Add all the ingredients in a layered form.Serve chilled.

Gajar ka Halva

Ingredients

1 kg carrots grated 1 cup sugar 4-5 green cardamom (Chhoti Ilaichi) seeds½ cup ghee khoya (Ricotta cheese) 1 tbs. Kewra essence dry fruits (pistachio, almond, raisins) 5-6 tbs. powder milk

Instructions

Grate the carrots and put them in a pot on low heat along with the ilaichi seeds.When they become soft and water dries add sugar and again leave for the water to dry. Then add oil, khoya, dry fruit and milk and dry the water on high heat.

When done add kewra before removing from heat.

Can be served hot or cold.

Kulfi

Ingredients

1 cup or 160 ml evaporated full cream milk.850 gms. Cream2 slices of bread500 gms. Condensed sweetened milk½ cup water6-8 green cardamom (Chhoti Ilaichi)-seeds crushed10 pistachio-crushed2 tbs. rose waterFew drops of Kewra

Instructions

Mix all the ingredients blend them well, pour the mixture in the containers and Freeze

Sujji Ka Halva

Ingredients

2 tbs. semolina (Suji)2 tbs. oil 4 tbs. sugar 1/2 cup water 3 green cardamom (Chhoti Ilaichi) yellow food color (optional)

Instructions

Put the suji and oil in a pot along with ilaichi seeds and fry until slightly brown on very low heat.Meanwhile combine sugar and water tomake a syrup.Add this to the suji taking care not to burn yourself and cook on low heat to desired consistency.If you want to color the halwa add the color to the syrup before pouring it into the suji.

Unday ka Halva

Ingredients

12 eggs 1 cup sugar 4-5 green cardamom (Chhoti Ilaichi) - seeds1 cup ghee (not oil) dry fruits - pistachio (Pistay), almond (Badam), raisins (Kishmish)

Instructions

Mix all into a pot and cook over a low flame stirringconstantly till the mixture is light brown and dry.Put onto a plate and flatten into a 1" layer.After it cools down cut into small pieces.

Zarda

Ingredients

1 Kg rice presoaked 800 gms. to 1 kg sugar (as per taste)¼ tsp. yellow food color 2-3 tbs. oil Dry fruit-raisins (Kishmish), pistachio (Pistay), almonds (Badam) 10-12 cloves (Laung) 8-10 green cardamom (Chhoti Ilaichi) Khoya or cream or ricotta cheese 1/2 tsp. Kewra essence ¼ Kg. Khoya

Instructions

Soak the rice for at least an hour. In pot add water till half full.Add color, 5-6 cloves and 4-5 ilaichi, boil and add rice.When the rice is almost cooked then drain.Then in oil add rest of the cloves and ilaichiand fry on low heat.Add the well drained rice and sugar.Mix well.Cover and cook for a few minutes on low heat.Then add khoya and dry fruits.Mix and before removing from heat add kewra.

RECIPES

Egg Kababs

Ingredients

4 eggs-hard-boiled2 tsp besan1 onion (small) finely chopped1 egg (white only)1 tbsp pudina (mint) leaves, finely chopped1 tbsp coriander leaves, finely chopped2 green chillies, finely chopped1/4 tsp chilli powdersalt to tasteoil for frying

Instructions

Grate the hard boiled eggs finely. Combine with all other ingredients except oil.Mix well and knead into smooth dough. Divide mixture into 10-12 equalportions.Shape each portion into flat round cutlets and keep aside.Heat oil in kadai and fry kababs,few at a time until crisp and golden brown.Serve hot, garnished by onion rings and accompanied by mint chutney.

Beef Tikka

Ingredients

1 kg. cubes of beef 2 tbs. unripe papaya(ground)½ tsp. ginger (Adrak) paste ½ tsp. garlic (Lehsan) paste 2 tbs. yogurt1 tsp. chili (Lal Mirch) powder OR 1 tbs. chopped green chilies.

Instructions

Mix together all the spices, yogurt and papaya and coat the beef cubes with it. Leave to marinate for 5-6 hours preferably overnight.

Barbeque over charcoal.Serve with mint chutney, yogurt and onion rings and naan

Bihari Kabab

Ingredients

½ Kg. beef Pasanday (filets) 2 tbs. unripe papaya (grinded) 1 tsp ginger (Adrak) paste 1 tsp garlic (Lehsan) paste 1 tsp. salt (according to taste) 2 tbs. yogurt 1 tsp chili (Lal Mirch) powder OR 1 tbs. chopped green chilies 1 tbs. oil. (Preferably mustard oil)

Instructions

Mix together all the spices, yogurt and papaya and coat the beef with it.Leave to marinate for 5-6 hours preferably overnight.Then barbeque over charcoal or you can bake itin an ovenGarnish with onion rings, ginger, green chilies and lemon juice.Serve with naan

Chicken Tandoori

Ingredients

1 whole chicken1 tsp. garlic (Lehsan) 1 tsp. ginger (Adrak) 1 pinch of orange food color or 1 tsp Kashmiri chili (Lal Mirch) powder1 tsp chili (Lal Mirch) powder ½ tsp salt 3-4 tbs. lemon juice 2 tbs. oil 2 tbs. yogurt

Instructions

Mix together all the ingredients and coat the chicken with it.Leave to marinate for 3-4 hours.Bake in oven at 400F till done.Serve with Raita, salad and naan.

Chicken Tikka

Ingredients

1 kg. chicken 1½ tsp. ginger (Adrak) paste 1½ tsp. garlic (Lehsan) paste bunch fresh coriander (Dhaniya) leaves 3-4 green chilies1 medium onion 1 tsp garam masala 4-5 Whole dried red chilies ½ salt (according to taste) 6 tbs. yogurt OR 3 tbs. lemon juice

Instructions.Mix all the spices together. Put in a blender and make a paste.Make 4-5 deep cuts on each side of the chicken pieces. This will help it cook better on the inside as well as giving it a better flavour. Coat the pieces with the paste and leave to marinate for a few hours preferably overnight in fridge.Then BBQ or bake in oven.If baking in the oven use an aluminum tray covered with foil for the first 20 minutes at 375o F. Uncover, turn the chicken over, and cover it up again. Bake for an additional 10-15 minutes. By this time the chicken should be cooked. Increase the temp to 4500F , uncover and bake until the top is dry and the

cuts that you made have 'opened up'.Turn over and when it looks done - it’s done!Serve with salad and naan

Chicken Tikka Chatpata

Ingredients

2 chickens breasts (skinless) 4 pcs.1 tsp ginger (Adrak) paste1 tsp garlic (Lehsan) paste1 tsp salt1 tbs. chili (Lal Mirch) powder½ cup Lime juice¼ cup water3 tbs. oil ½ tsp. garam masala

Instructions

Mix all the ingredients together except for the chicken to make the marinade.

With a sharp knife make 4-5 deep cuts in the chicken breast width wise. Marinate the chicken in the mixture overnight.Before you cook the chicken, sprinkle ¼ tsp. of red chili powder evenly over each piece. Grill it on a BBQ or broil it in an oven for 35 minutes.Serve with fresh lime. WARNING: This is a VERY HOT recipe that I came up with, but it’s absolutely DELICIOUS! (If you don't pass out)

Kabab in Tomato Sauce

Ingredients

For Kabab:

250 GMS finely minced mutton or beef1 tsp. ginger (Adrak) paste1-2 green chilies coarsely chopped1 medium onion coarsely choppedHandful fresh coriander (Dhaniya) leaves½ tsp. ground garam masala1 slice of bread soaked and squeezed to remove water1 tsp. salt

For gravy

½ Kg. Tomatoes ½ tsp. cumin seeds (Zeera)1 tsp garlic (Lehsan) paste1 tsp. ginger (Adrak) paste1 tsp garam masala powder2 medium onion chopped½ cup oil½ tsp. chili (Lal Mirch) powder½ tsp. salt (according to taste) ½ cup cream4-6 green chilies2 tbs. chopped fresh coriander (Dhaniya) leaves.¼ tsp. turmeric (Haldi) powder

Instructions

To make the Kabab:

Put the minced meat and all its spices to a grinder and grind well till all the ingredients are chopped well.Form into oblong Kabab or meatballs and keep aside.Gravy:Remove skin of tomatoes and grind to make puree.In another pot heat the oil, add Zeera and onion and sauté. Add all the spices (tomato puree, garlic, ginger, salt, Haldi garam masala and chili powder) along with a little water to prevent it from burning. Mix well. When the water has dried Add ½ cup of water and add the Kabab/meatballs carefully to it. Cover and allow to cook for about 10 minutes on medium flame. Add cream. Leave it for 2-3 minutes for DumGarnish with green chilies and fresh Coriander (Dhaniya) leavesServe with naan or paratha.

Kabab-Chapli

Ingredients

½ Kg. finely minced beef 1 medium sized onion chopped2 eggs½ tsp. salt (according to taste) 1 tsp ginger (Adrak) paste 1 tsp crushed cumin seeds (Zeera) 1 tbs. crushed Whole dried red chilies1 tsp crushed coriander (Dhaniya) seeds 1 tsp anardana2-3 green chilies chopped ½ cup of fresh coriander (Dhaniya) leaves 1 large tomato 1 tsp lemon juice or vinegar 100 grm. Makai ka Aata (Corn meal)1 small onion sliced and fried till brownOil for shallow frying.(DO NOT USE CORN FLOUR)

Instructions

Make small pieces of an omelet made with 2 eggs with a little salt and Black Peppercorn. (Kali Mirch) Chop the tomatoes finely.Add all the ingredients to the mince meat and leave to marinate in the refrigerator for 2-3 hours. Mix the omelet pieces and then make into flat patties and fry in a little oil. Wait to turn until brown on one side.Makes about 6 kebabs.Serve with naan.

Kabab-Gola

Ingredients

1 kg. finely grinded minced beef 1½ tsp. salt (according to taste) 1½ tbs. crushed chili 2 large onion-chopped ½ tbs. garam masala 2 tbs. lemon juice 1 tbs. ginger (Adrak) paste 1 tsp. garlic (Lehsan) paste½ cup fresh coriander (Dhaniya) leaves½ cup fresh mint (Podina) leaves½ cup yogurt2 tbs. raw crushed papaya 1 piece for smoke flavour4-6 green chiliesGarnish

1 lemon

2 onion

Instructions

Chop and fry 1 large onion till brown. Mix the brown onion with all other spices, grind them and then add to the minced beef. Mix well, cover and leave in fridge to marinate for 3-4 hours.Keep the smoldering coal in the pot containing the mixture ant cover it for few minutes for the meat to absorb the smoke.Form into long kababs (like sausage) or balls and either fry in a little oil or cook in the oven.Serve with sliced onion, Mint (Podina) chutney, lemon and paratha or naan.

Kabab-Nargisy

Ingredients

for Kabab:

½ kg. beef cubes cut into very small pieces. ½ tsp. salt (according to taste) 1 cup dal chana-presoaked 7-8 Whole dried red chilies 1 medium onion-chopped6-8 whole black pepper (Kali Mirch) 5-6 cloves (Laung) 1 black cardamom (Bari Ilaichi) ½ tsp. cumin seeds (Zeera)1 stick of cinnamon (Dalchini)1 tsp. ginger (Adrak) 2-3 green chilies-chopped 1 cup fresh coriander (Dhaniya) leaves 1 egg (raw) 4-5 hard-boiled eggs

for gravy

2 tbs. yogurt ¼ tsp. salt according to taste 1 small onion chopped 1/2 tsp chili (Lal Mirch) powder ¼ tsp. turmeric (Haldi) powder 2 tbs. oil

Instructions

Procedure for Kabab:In a pot add all the spices along with the meat; add water enough to tenderize the meat and cook till extremely soft and water has dried.Boil the dal separately till very soft and add to the meat. Cool and then grind all. Add egg, green chilies and fresh Coriander (Dhaniya) leaves and mix well.Coat the hard-boiled eggs well with this mixture to form solid balls and deep fry.

Procedure for gravy.Sauté the onion in oil till brown. Add spices and yogurt and mix well. Add a little water to form gravy and simmer.Garnish with fresh Coriander (Dhaniya) leaves.

Kabab-Seekh

Ingredients

½ kg. finely grinded minced beef ½ tsp. salt (according to taste) 1 tsp. chili (Lal Mirch) powder

1 small onion-chopped ½ tsp. garam masala 1 small onion-chopped and fried 1 egg 1 tbs. lemon juice ½ tsp. ginger (Adrak) paste

Garnish

1 lemon2 onion

Instructions

Mix all spices/ingredients together and add to the minced beef. Mix well, cover and leave in fridge to marinate for 3-4 hours.Form into long kababs (like sausage) and either fry in a little oil or barbeque.Serve with sliced onion, Mint (Podina) chutney, lemon and paratha or naan.

RECIPES

Bhel Puri

Ingredients

250 gms. potatoes ½ cup of diced tomato2-3 onions sliced (rough form) 1 cup of boondi (see note) or besan pakoray

1 cup of pre-boiled chick peas1-2 green chilies - chopped.1/2 cup of chopped fresh coriander (Dhaniya) leaves.Papri (chips made of dough)cornflakesSalt according to taste 2 cup plain rice pops crispy (murmuray) 1-2 cup Sweet Imli chutney1 kg. Yogurt whipped Chaat masala as required.

Instructions

Boil potatoes till soft, peel and dice.In a bowl combine the potato, tomato, sliced onion, fresh dhaniya, green chilies, and boondi and chick peas.

Keep the chutney and yogurt in separate bowls to be added according to taste.

In another bowl combine the papri and rice crispies. You can also add a handful of plain corn flakes to make it crunchier.

To serve, in a plate add the vegetable mixture. Top it with the dry ingredients mixture. Add yogurt, chutney, salt and chat masala according to taste.

NOTE: - to make the boondi mix about 3-4 table spoons of besan powder with water to make a paste which is neither too fluid nor too viscous. Add a dash of baking powder and keep aside for 10-15 minutes. Then heat oil for deep frying and when hot take a teaspoon and drop blobs of the besan mixture to form little balls. Remove as soon as they turn golden brown and put into a bowl of water. In a couple of minutes they will become soft. Remove from the water and squeeze out the excess water with your hand.

Chicken Chaat

Ingredients

1 boneless chicken breast1 tsp. salt or according to taste2-3 cloves of garlic (Lehsan)-chopped2 tbs. cooking oil1½ tsp. coriander (Dhaniya) powder¼ tsp turmeric (Haldi) powder¼-1/2 tsp chili (Lal Mirch) powder1 ½ tbs. lemon juiceA few fresh coriander (Dhaniya) leaves chopped for garnish

Instructions

Wash the chicken meat and cut into 1-inch pieces. Heat the oil in a frying pan and add the garlic and salt. Fry the garlic till it is light brown. Add the chicken pieces and fry for 5-6 minutes stirring constantly. Then add the dhaniya powder, haldi and chili powder. Fry for another 3-4 minutes stirring frequently and check to see if the chicken has become tender.Remove from heat. Add the lemon juice and garnish with fresh chopped dhaniya leaves.

Chicken Pakoray

Ingredients

325 grm. boneless chicken pieces1 cup water1 medium onion coarsely chopped2-3 cloves garlic (Lehsan)1-2 green chilies coarsely choppedHandful of coriander (Dhaniya) leaves125 gm besan flour1 tsp. coriander (Dhaniya) powder1 tsp. ground cumin seeds(Zeera)½ tsp. garam masala½ tsp. chili (Lal Mirch) powder1 tsp. salt or according to taste1 pinch soda bicarbonateOil for deep-frying

Instructions

Put the onion, garlic, green chilies and coriander with half the water in the blender and blend to a fine paste.In a bowl mix together the besan flour, dhaniya powder, zeera, garam masala, chili powder, salt and soda.Add the blended liquid and rest of the water and mix well to forma thick paste.Put in the chicken pieces and mix well so that the chicken is well coated with this mixture.Deep fry in hot oil till golden brown. Serve with ketchup or mint chutney.

Cholay Chaat

Ingredients

2 15 Oz. Cans of Chick peas1 Large Potato2 tbs. fresh coriander (Dhaniya) leaves1 green chilies2 tbs. Chaat Masala3 tbs. tamarind (Imli) Chutney1/4 Medium Onion1 Medium TomatoSalt to taste

Instructions

Boil the potato until it’s soft.Skin and cube.Drain and wash the Chick Peas.Dice the onion, tomato, green chilies and dhaniya leaves.

Add everything to a large bowl and mix thoroughly. You may want to add more chat masala/ imli chutney depending upon your taste.

Cholay Chatpatay

Ingredients

2 cup chana¼ tsp. soda1 large potato2-3 green chilies-chopped1/8 tsp. turmeric (Haldi) powder½ tsp cumin seed (Zeera)¼ tsp. garam masala½ tsp salt (according to taste)1 medium onion-chopped½ tsp. chili (Lal Mirch) powder¼ cup fresh coriander (Dhaniya) leaves2 tbs. (Imli) paste ¼ tsp ginger (Adrak) paste2 tomatoes-chopped

Instructions

Boil Chana with soda, chili powder, haldi, ginger and zeera till soft.

Boil potato, peel and cut into small pieces.

Mix everything into a bowl, addimli paste and serve.

Garnish with dhaniya, green chilies and garam masala.

Cholay-Quick

Ingredients

1 Can Goya Garbanzo Beans (chick peas)1½ Lemons1/4 tsp chili (Lal Mirch) powder1/2 tsp Chaat Masala1/2 Tomato1/2 Green Chili1/4 Medium Onion1 tbs. fresh coriander (Dhaniya) leavesSalt to taste

Instructions

Rinse the garbanzo beans.Dice the tomatoDice the onionDice the green chiliMix everything into a bowl and addthe lemon juice, everything else.Mix and serve.

It takes about 5 minutes to make thisChatpata snack!

Cutlets

Ingredients

2-3 medium size potatoes boiled1 tsp. salt or according to taste½ tsp. ground black pepper (Kali Mirch)Breadcrumbs for coating1 egg beatenOil for deep-fryingAssortment of fillings

Instructions

Boil the potatoes and remove their skins. Allow to cool and then mash to paste. Add the salt and pepper and mix well. Take a small amount of this mixture in the hand and flatten to a disc shape. Add the filling in the middle and cover on all sides to form a kabab like shape. Dip in beaten egg and then roll in breadcrumbs to coat well all over. Deep fry till golden brown. Serve with ketchup or chutney.

Fillings:1. Grated Cheddar or Mozzarella Cheese2. Pre cooked keema (mincemeat)3. Grated carrots, cabbage, capsicum , peas mixture.4. Any other preferred filling that you like.

Dahi Baray

Ingredients

2 cups dal maash dhuli (white) or Moong (dhuli) presoaked for 4-5 hoursPinch of baking soda ½ tsp salt pinch of asafetida (Heeng) 1 tsp. ginger (Adrak) paste

Instructions

Grind the presoaked dal into a paste and add rest of the spices.Mix well and leave for 30 minutes.Then in a frying pan add 1 tbs. of oil and with the help of a spoon drop into the pan flat rounded patties and shallowfry till light brown.DO NOT TURN OVER TO FRY OTHER SIDE.Meanwhile heat oil for deep frying and then deep fry.When golden brown remove and cool.When serving, soak in a bowl of water and when a little soft squeeze out the water between palms and add to prepared yogurt.

YOGURT: Beat the yogurt adding a little water to a paste.Add salt, red chili powder and 1/2 tsp zeera powder. 1 tsp corn flour and 1 tsp sugarGarnish with sweet Imli Chutney and Chat Masala.

Fruit Chaat

Although any preferred fruits can be used. This chaat is ideally made with the following fruits.The following quantity is for serving 4 persons.1 banana1 apple1 pear2 guavas1 peach1 tangerine or orangeHandful of grapes1 pomegranate(optional)3-4 tbs. sugarpinch of salt1 tsp ground cumin seeds (Zeera)1/4 tsp ground black pepper (Kali Mirch)few drops of lemon juice or orange juice

Instructions

Cut up all the fruit and put in a bowl. Add the sugar, cumin, lemon/orange juice, salt, zeera and black pepper. Mix well. Any type of fruit that is available in the season can be used.

Gole Guppay

Ingredients

Gole Guppay: 1 cup white flour (maida) 1/2 cup suji (semolina)

The dip: Red chili (Lal Mirch) powder to taste. 1/2 bunch fresh mint (Podina) leaves 1 heaped tsp. cumin seeds (Zeera) Salt to taste 1 pinch black salt (Kala Namak) 2 glass Water 2-3 green chilies 1/2" piece fresh ginger (Adrak) or 1/4 tsp grinded. 1 tbs. tamarind (Imli) paste 1/2 tsp. carom seeds (Ajwain)

Instructions

Mix the white flour and suji and kneedinto a hard dough. Flatten into a VERYthing sheet and cut into 2" diametercircles with a cookie cutter.Deep fry until golden.

Grind all the ingredients for the dip together and strain. Keep the liquidthat strains through.

You can either have this dish plain or

you can boil some chickpeas andpotatoes and stuff them into theGole Guppay. There are several othervariations as well. You can add Imli chutney and yogurt as well.

Kabab-Shami

Ingredients

½ kg boneless beef cut into small pieces ½ tsp. salt (according to taste) 1 cup presoaked dal chana 12-15 Whole dried red chilies 15 whole black pepper(Kali Mirch) 8 cloves (Laung)

1 black cardamom (Bari Ilaichi) ½ tsp. cumin seeds (Zeera) 1 stick of cinnamon (Dalchini)4-6 green chilies ½ a bunch (or ½ cup chopped) coriander (Dhaniya) leaves 1 egg 1 medium sized onion coarsely chopped1 tsp. ginger (Adrak) paste1 tsp. garlic (Lehsan) paste

Instructions

In a pot put with meat, salt, red chilies, chopped onion, Black Peppercorn. (Kali Mirch), cloves, Black Cardamom (Bari Ilaichi), Cumin Seeds (Zeera), cinnamon, Ginger (Adrak) and 3-4 glasses of water and leave to tenderize on low-medium flame.Meanwhile boil the dal separately until soft.When the meat has softened and water is dried completely add the dal and mix together.Remove from heat and let cool.Grind and add green chilies, egg, and fresh Coriander (Dhaniya) leaves. Form into kababs (12 to 16) and fry. (deep or shallow as desired)If you want to store them then arrange the formed kababs on a plate or tray without overlapping and put in a freezer for an hour.Then remove and put in any bag or box in which you want to store. Freeze until needed.Serve with Raita or Mint (Podina) chutney and onion rings with paratha.

Kalay Chanay

Ingredients

250 gm black chana soaked overnight1 tsp. whole cumin seeds (Zeera)3-4 Whole dried red chilies1 tsp. salt or according to taste5-6 curry leaves2 tbs. cooking oilChat masala according to taste

1 tbs. tamarind (Imli) concentrateFresh coriander (Dhaniya) leaves and green chilies chopped for garnish

Instructions

Soak the chickpeas preferably over night and boil in water till slightly tender. Drain and remove from heat.In a frying pan heat the oil and add the zeera, whole red chilies, curry leaves and fry till the zeera and chilies turn light brown. Remove the pan from heat and crush the zeera and chilies lightly with the back of a spoon.Return to heat. Add the pre-boiled chana and mix well. Add the salt, imli and chat masala. Mix well. Stir for a few minutes and remove from heat.Garnish with chopped fresh green dhaniya leaves and green chilies.

Kalmi Baray

Ingredients

2 cups of whole Moong dal soaked overnight1 tsp. salt (to taste) 1 tsp. whole black pepper (Kali Mirch)1 tsp. cumin seeds (Zeera) 3-4 Whole dried red chilies 1 tbs. coriander (Dhaniya) seeds3 tbs. besan flour

Instructions

Rub the dal in between palms to remove skin. Add all ingredients and grind into paste-like form.Form flat discs and fry on medium heat in shallow oil till light brown.Remove and cool. Cut into broad slices and deep fry until crispy and a darker shade of brown. Serve with Mint Chutney.

Keemay ke Pakoray

Ingredients

250 gm very finely minced mutton or beef½ tsp. salt or according to taste½ tsp. crushed Whole dried red chilies4-5 black pepper (Kali Mirch)1-2 green chilies chopped1 tsp. crushed coriander (Dhaniya) seeds ¼ tsp. cumin seeds (Zeera)1 small onion finely chopped2 tbs. basen OR 1 slice of bread OR 1 eggOil for deep-frying

Instructions

In the mincemeat add all the spices and mix well. Add any one of the following to the meat mixture. basen flour OR bread Or egg.

Mix well. Heat the oil for deep-frying. Make small balls of this mincemeat mixture and deep fryTill golden brown.Serve with ketchup or mint chutney

Pakoray

Ingredients

1 cup besan flour1 cup water½ tsp. salt¼ tsp. chili (Lal Mirch) powderOil for deep-fryingAny vegetable preferred for pakora example potato, eggplant (brinjals), Spinach leaves, beans and cauliflowers

Instructions

Mix together the basen with the water and forma thick paste. Add the salt and chili powder. and mix well.Any vegetable can be used to make pakora.Potato: peel the potato and slice finely. Dip in basen mixture to coat evenly on all sides and deep fry.Brinjals: Wash and slice thinly. Coat on all sides with basen mixture and deep fry.

Spinach Leaves. Take each leaf. Wash and dry. Coat well with basen mixture and deep fry

Pakoray-Spicy

Ingredients

1 cup besan flour1 cup water1 small onion - chopped½ tsp. salt¼ tsp. cumin seeds (Zeera) 2-3 green chilies2 tsp. crushed red chilies1 small potato finely chopped½ cup finely chopped spinach1 pinch soda½ tsp. whole coriander (Dhaniya) seeds1 cup oil for frying

Instructions

Mix together the basen with the water and form a thick paste. Add the salt and chili powder and mix well.Add all other ingredients and mix. Heat the oil for deep frying. Using a teaspoon drop spoonful of paste in the oil to forms balls. Fry till golden

brown.Serve with mint chutney, garlic chutney, tomato ketchup or garlic sauce.

Samosa

Ingredients

½ Kg minced beef ½ tsp. salt (to taste) ¼ tsp. turmeric (Haldi) powder¼ tsp. chili (Lal Mirch) powder 3-4 green chilies chopped 2 onion coarsely sliced 1 cup fresh coriander (Dhaniya) leaves

Instructions

Put the meat in a pot on medium-low heat and dry the water already present in it stirring constantly to prevent burning along with salt, pepper and haldi.When water dries add green chili, onion and dhaniya and dry water on high heat and remove.Take the ready-made samosa strips available in market and use this filling. Seal the edges of samosa using a mixture of some flour dissolved in a little water and cooked into a thick paste.

Spiced Potato bites

Ingredients

700 gm Potato4 tbs. cooking oil½ tsp. salt or according to taste¼ tsp. garam masala½ tsp. cumin seeds (Zeera) powder½ tsp. coriander (Dhaniya) powder½ tsp. chili (Lal Mirch) powder (to taste)

Instructions

Boil the potatoes with skins till soft. Cool.Peel and dice into 1 inch cubes.In a non-stick pan heat the oil on medium heat. Add the potatoes and fry lightly stirring occasionally till golden brown. Add all spices and stir till potatoes are evenly coated.Remove. Serve hot or cold.

Vegetable Fritters

Ingredients

1 large potato, peeled1 carrot, peeled1 onion1 zucchini30 grm. butterhalf teaspoon curry powdersalt, pepper and lemon juice to tastechili (optional)2 tbs. plain flour1 egg, beatenhalf cup vegetable oil

Salsa Dipping Sauce:1 tomato, chopped1 spring onion, sliced1 cup plain yogurt2 tablespoons lemon juice1 tbs. finely chopped parsley

Instructions

1. Coarsely grate each of the vegetables separately. Mix potato, carrot and onion together. Reserve the zucchini.

2. Heat butter in pan. Gently cook the curry powder for 1 minute. Add grated potato, carrot and onion. Cook for 5 minutes, until the mixture has thickened. Meanwhile also add salt, pepper, lemon juice and chili (optional).

3. Transfer to a bowl. Add grated zucchini and flour. Mix well. Stir in egg until well combined.

4. Heat oil in frying pan. Drop level tablespoonfuls of mixture into pan. Cook on both sides until crisp. Drain on absorbent paper.

Serve with Salsa Dipping Sauce.

5. To prepare Salsa Dipping Sauce: Place all ingredients in a food processor orblender. Process until smooth.

RECIPES

Fish Curry Powder

IngredientsDry chillies 1/2 k.gCoriander seeds 1/2 k.gCumin seeds 60 grmsTurmeric powder 60 grms

Instructions

* Make fine powder item all the items above and store in the air tight glass jar for freshness and for good flavour.

Fish curry

Ingredients

Fish : Sardines/Mackarels/Pomfrets 4 medium sizedDry Red Chillies 20-25Pepper Corns 10Methi seeds 1/2 tspTamarind 1 lemon sized ballFull Coriander 2 tspGarlic 5 pods Jeera 1 tspGrated Coconut 3-4 tbspGinger 1 1/2 in. piece (grated / fine chopped) Turmeric powder 1/2 tspOnion 1 large fine chopped Green chillies 2-3 cut along the length into quarters Lime 1 small

Instructions

* Cut and clean the 4 medium sized fish. * Mix it with salt (2 tblsp) and keep aside until it's ready to go into the curry. * Fry the red chillies in a little oil (1 tsp) and keep aside * In the same pan (dont add any more oil), roast the coriander, pepper corns, methi and keep aside. DONT ROAST THE JEERA!!!! * Put the fried chilli, roasted pepper, methi, coriander, jeera, garlic, coconut, tamarind and the turmeric powder into a mixie and grind till a fine paste (if you have a grinding stone then there's nothing like it). You might have to add a little

water (but not too much) to get the mixie going - 1/2 a cup should be enough. * Take a large enough vessel - put in the fine ground paste also clean the mixie/stone in some water and pour all that into the vessel. Use around 2-3 cups of water to clean the mixie. * Turn on the gas, then add the chopped onions, green chillies, grated ginger. Rinse the fish in water to get the salt off and add that too. * Add some salt (according to taste) and let the curry cook. Keep it covered and stir occasionally. Cook on a low-medium flame, once it comes to a boil. * It should take around 20-30 minutes of cooking - you will know its done when the fish and onions are cooked. * Finally you can squeeze the juice of a lime all over the curry. * Serve with boiled rice.

Fish in Garlic & Pepper Sauce

IngredientsFish cut to size 1 kgOil 2 cspMustart seeds 1 tspGarlic Cloves lightly smashed 10Onions finely sliced 2Salt to taste

Instructions12 red dry chillies 1 tsp cummin seeds 10 pepper corns 1/2 tsp turmeric powder Marble size tamarind

* Wash fish and drain. Set aside. * Heat oil on low fire, add mustard seeds. * As seeds splutter, add smashed garlic seeds. * When slightly brown add sliced onion and fry to a golden brown colour. * Add ground spice and fry to a thick consistency. * Add desired quantity of water and cook about 15 minutes. * Add salt and fish.

Fish in Banana

Ingredients

½ Kg. fish-pompharate or rahu or topia1 tbs. butter1 bunch fresh coriander (Dhaniya) leaves1 tsp garlic (Lehsan) paste 4 green chilies½ tsp. salt2 tbs. tamarind (Imli) paste OR 1 tsp. amchur powder OR 3 tbs. lemon juiceBanana leaves

Instructions

Grind all the spices together except onion and pour on fish and rap fuj nicely. Wrap in banana leaves (foil) and keep in hot pot or oven. Cook for half an hour

Serve with chapati.

Fish/Shrimp Salan

Ingredients

1 onion chopped Salt according to taste 1/2 tsp chili powder 1/4 tsp haldi powder 1/4 tsp garam masala powder 1 pinch of dried methi 2 tbs yogurt 1 tomato 2-3 whole green chilies 2-3 tbs oil

Instructions

Saute the onion in oil til transparent.Add all the spices, tomato and yogurt.Mix well and add the fish pieces.Add a few tbs of water if necessary.Cover and cook on medium-low heat for 10-15 minutes.Shrimps take lessr time to cook.Serve with naan or boiled rice.

Fish in Masala

Ingredients

½ Kg. fish(washed with salt or vinegar or lemon) 3-4 green chilies 1 cup of fresh coriander (Dhaniya) leaves 1 tsp garlic (Lehsan) paste ½ tsp. salt ( according to taste) ¼ tsp. turmeric (Haldi) powder 2 tbs. tamarind (Imli) water 2 tbs. yogurt 1 large tomato 1 medium size onion 1 tsp fenugreek (Methi) leaves

Instructions

Grind all the spices together except onion and Fenugreek Leaves (Methi). Fry the onion in oil.Add the grinded spices and Fenugreek Leaves (Methi)) and dry the water. Add the pieces of fish and leave on very low heat. Cover and cook till soft. Add a little water if necessary. DO NOT COOK THE FISH FOR A LONG TIME OTHERWISE IT WILL BECOME HARD.Serve with chapati.

RECIPES

Chicken Coconut Soup

Ingredients

1 chicken breast1 cup chopped mushroom1-1/2 cup coconut milk3 cups chicken stock3 tbsp chopped lemon grass1 tbsp ginger root1 tbsp lemon juice1/2 tsp sugar1/4 cup fish sauce1/4 cup chopped spring onion2 green chillies, chopped finely3 tbsp chopped coriander leaves for garnishing

Instructions

Boil chicken till pink in colour.Drain and keep the water as stock.Discard skin and bones, and shred into small pieces, keep aside.In a saucepan, mix all the ingredients except chicken and lemon juice.Bring it to boil.Let it cook for another 20-25 minutes on slow flame.Add chicken pieces and simmer for another 10 minutes.Add lemon juice.

Chicken Noodle Soup

Ingredients

1/2 cup chopped carrots1/2 cup shredded mushroom1/4 cup finely chopped french beans3/4 cup cooked, chopped chicken pieces1-1/2 cup boiled egg noodles1 tbsp chopped onion2 garlic cloves, finely chopped1 tsp dried oregano1 tsp dried thymepepper as per tastesalt as per taste6 cups chicken stock

Instructions

Boil the chicken stock.Add all the ingredients except chicken and noodles.Bring it to boil.Add chicken and noodles.Cook it for another 10 mins.Serve hot.

Chicken Soup with Mixed Vegetables

Ingredients

chicken breast cut into bite-size pieces - 1/2fresh potato cut into bite-size pieces - 1/2 cup(soak in cold water and lemon juice and drain)white onion cut into bite-size pieces - 1/2carrot cut into bite-size pieces - 1/3 cupspring onion chopped - 3 tbspblack pepper ground to taste saltto taste sugar - 1/2 tspdeep fried dried garlic - 2 tspchicken stock - 2 cups

Instructions

In a pot, boil chicken stock.Add the white onion, carrot, potato and boil for 3 minutes.Add the chicken and boil about 1-2 minute.Now, add fish sauce or (salt to taste), sugar, pepper and spring onion.Add deep fried garlic boil briefly and serve hot.

Curried Carrot Soup

Ingredients

2 med. carrots chopped1 small onion chopped1 small potato chopped2 cups water1 clove garlic crushed2 tbsp. orange juice1/2 tsp. curry powder1 tbsp. thick tomato puree1 cup skim milk1 tbsp. spring onion greens finely chopped1/2 tsp. buttersalt to taste

Instructions

Cook vegetables (onion, potato, carrots, garlic) in water.Simmer covered till tender.Add orange juice, curry powder, tomato puree and skim milk.Blend till smooth.Heat butter and stir fry spring onions for two minutes.Add blended soup, and heat without bringing to a boil.Serve hot with croutons or soup sticks.

Meatball Soup

Ingredients

For Soup: 1/4 cup finely chopped carrots 1/4 cup finely chopped french beans 1/2 cup shredded cabbage 1/4 cup peas 1/4 cup finely chopped celery 1 cup tomato puree 1/4 tsp cummin seed powder Pepper as per taste Salt as per taste 4 cups meat stock

For Meatballs: 1/4 kg minced meat 1 egg, beaten 1/4 tsp garlic powder 3 tbsp finely chopped onion 1/2 cup bread crumbs Salt as per taste 1/4 tsp pepper powder

2 tbsp cornflour Oil to deep fry meatballs

Instructions

Mix all the ingredients of meatballs. Make small balls (1/2"). Deep fry or shallow fry till balls are golden brown. Drain and keep aside. Bring the stock to boil. Add all the ingredients and let it cook for 20-25 mins or vegetables are tender.Add meatballs and simmer for another 5-7 minutes. Serve hot.

Mango Soup

Ingredients

2 potatoes, peeled, cubed2 mangoes, riped but firm, peeled and chopped1/2 tsp ginger paste1/4 cup chopped onion2 tsp curry powder1 tsp cumin seeds powder4 cups chicken stock1 tbsp lemon juicesalt as per tastewhite pepper powder as per tasteFor Garnishing2 tbsp chopped spring onion1/4 cup chopped mangoes

Instructions

In a pot, mix all the ingredients.Bring it to boil.Reduce heat and let it cook for 20-25 minutes.Let it cool a little.Blend with hand blender till smooth.Garnish with spring onion and mangoes before serving.

Ginger Soup

Ingredients

Ginger 200 gmCumin seeds 1/2 tspTurmeric powder 1 tspButter or pure Ghee 2 tbspSalt to tasteBlack Pepper optionalMilk 1 glass 8 to 10 ozWater 2 to 3 glass

Instructions

Grind ginger make fine paste without adding water.Heat Oil put cumin seeds roast them put ginger paste and fry till golden brown, thenadd turmeric powder salt and water bring to boil, when it is boiling add milk and thenagain let it boil but be careful now it can boil out.Serve hot with dry Chappathis boiled Rice or just like that.Hope you will enjoy. You can use garlic and ginger also. Garlic is optional.

Garlic Soup

Ingredients

1/2 cup garlic cloves1/2 cup chopped onionSalt as per tastePepper as per taste1/4 chopped parsley4 cups chicken stock1/4 grated cheese1 tbsp butter1 tbsp plain flour

Instructions

Peel and mice the garlic cloves.Heat butter in a pan.Saute onion and garlic till they are tender and light brown on slow flame.Add flour and stir for another 3-4 minutes.Add stock and bring to boil.Add salt, pepper and parsley.Let it simmer on slow flame for 25-30 minutes.Pour soup in serving bowls.Garnish with grated cheese and serve.

Fish Corn Soup

Ingredients

250 gms. tomatoes ripe 1 clove garlic1 tbsp. sugar 1 cup flaked and cooked fish1-1/2 cups water 1 cup tender corn kernels1 bayleaf 1 spring onion, finely chopped1/4 tsp. cinnamon-clove powder 1 tbsp finely chopped parsley1/4 tsp. red chilli powder 2 tbsp finely grated paneer1/4 tsp. cumin powder salt as per taste2 tsp. butter 2 cups fish stock1/4 tbsp. plain flour

Instructions

Pressure cook the tomatoes (about 2 whistles suffice). Blend till smooth. Strain to remove seeds and peels. Heat 1 tsp butter in a pan, add the bayleaf, garlic (whole) and fry for a few seconds.Add tomato puree. Stir. Dissolve the flour in a little water till smooth.Add the flour paste, stirring continuously, bring to a boil.Add the seasoning, salt and sugar. Simmer for 5-7 minutes, keep aside.In a pan, heat 1 tsp butter, simmer corn till soft. Add spring onion, fish and parsley, simmer for 5 min. Add fish stock and bring to boil. Add tomato soup and paneer.Boil it for 10 mins. Serve hot with bread croutons, a swirl of fresh cream, and pepper.

Mushroom Soup

Ingredients

2 cups button mushrooms3 cups chicken stock2 sprig spring onions, chopped finely1/2" ginger, chopped finely1/2 tsp black peppersalt as per taste

Instructions

Clean the mushrooms and cut into slices.Heat a pan and put the chicken stock.Once it boils, slow the flame and simmer for 15 minutes.Add mushrooms, onions, ginger, salt and pepper.Let it boil for another 10 minutes on slow flame.Serve hot.

Spicy Chicken Soup

Ingredients

chicken - 1 breast piece with bone (can use other portion of a chickenwith bones too)bay leaves - 3 piecesgarlic - 3 cloves chopped finelygreen chillies - 2 finely chopped (depending on how hot you want to make it youcan add more chillies)red chilli powder - 1/2 teaspoontomatoes - 2garam masala - 1/2 teaspooncurry powder - 1 teaspoon (optional)salt to tastefor seasoningcooking oilcumin seedsflour (maida)

Instructions

Cut chicken into small pieces. Put 5 cups of water, chopped garlic, chicken, bayleaves, green chillies. Boil it in simmer for about 15 minutes.Add commutates and red chilli powder to the boiling soup and continue boiling it insimmer for another 10 minutes. In another pan heat oil and put season it with cuminseeds. Do it with low heat.Add flour (maida) to the oil and fry it for 3-4 minutes until the color of the flour juststarts to turn light brown.Add the seasoning you made in step # 4 to the boiled soup. Add garam masala, currypowder and salt to the soup. Boil it for 5 minutes. Your Spicy chicken soup is ready.Serve hot with bread and enjoy.

Spinach Soup

Ingredients

2 cups shredded spinach (1 bunch)2 tbsp. grated bottle gourd or white pumpkin1 tsp. fresh cream (optional)salt to tastepepper to taste1 small blob butter2 cup water

Instructions

Wash spinach well. Put in a large vessel. Sprinkle 2-3 pinches salt and add gourd.Boil covered, on high, till soft. (3-4 minutes after boiling)Take of fire and put in colander. Pour cold water over it.Blend in a mixie till smooth. Add water, mix and take in a deep pan.Add all other ingredients, except cream. Bring to a boil. Serve piping hot.Beat cream and pour a swirl of it over individual bowls. Serve with warm garlic rolls orsoup sticks.

Sweet Corn Chicken Soup

Ingredients

1 cup cooked chopped (or shredded) chicken1 cup cooked sweet corn kernels4 cups chicken stock1 egg white, lightly beaten1/4 cup chopped spring onion1 tbsp corn flourPepper as per taste

Instructions

Bring the chicken stock to boil.Add chicken pieces and corn kernels.Dissolve corn flour in 1/4 cup water.Add it to the stock, stirring continuously so no lump is formed.Let it simmer for 10 mins.Add spring onion and pepper.Let it simmer for another 5-7 mins.Slowly pour in egg white, stirring continuously.Take off from fire immediately after putting the egg white.Garnish with coriander leaves / chicken pieces / corn kernels.Serve hot.

Sweet Corn Veg Soup

Ingredients

1 cup tender corn 1 cup sweet corn cream style canned1 carrot finely chopped1 tbsp. cabbage chopped1 spring onion finely chopped1/2 tsp. sugar1/2 tsp. green chilli sauce1/2 tsp. soya sauce1 tbsp. corn flour4 cups water

Instructions

If you are using fresh corn, then pressure cook till tender.Take the corn in a deep pan. Mix the corn flour in 1/2 cup water.Add water, salt, sugar, vegetables and chilli sauce.Mix well and put to boil. Once boiling, add corn flour paste and stir continuously.Keep stirring till the soup is thick and clear.Stir in the soya sauce and take off fire.Serve steaming hot with garlic rolls and more chilli sauce or chillies in vinegar.