SHEERMAL

1. Dissolve sugar and yeast in 1-1/4 cups of warm milk. Add screw pine flower water. Set aside.
2. Add salt and ghee to flour and mix till it gets crumbly. Knead with milk to make medium soft
dough. Cover with a damp cloth and set aside for 2-3 hours.
3. Divide the dough in 12 equal proportions. Take one portion and roll into a ball. Dust with
flour and roll out to a disc of about 6’’ diameter. Prick with a fork all over leaving a margin of
one inch on the sides.
4. Place the sheermal on a pre-heated girdle and cook it first on one side and then the other,
until both sides are a rich golden brown. Repeat the process for the rest of the ingredients.
5. Alternatively, pre-heat over to 350F, place the discs on a greased tray and bake for about
8minutes or till rich golden brown.

MIRCHI KA SALAN

1. Soak tamarind in about one cup of water. Mash and sieve to get tamarind water. Discard
seeds and other residue. Set aside.
2. Roast the onions on a griddle till they soften and turn a pale golden colour. Then dry roast
together over medium heat the coriander seeds, sesame, peanuts, cumin seeds, poppy
seeds, copra and the fenugreek seeds till their shade darkens very slightly and they start
emitting aroma.
3. Grind together the onions, roasted spices, ginger garlic, salt, turmeric, red chilli powder and
sugar into a fine paste. Mix with tamarind water.
4. Heat oil. Add the green chillies. As soon as the green chillies acquire a few golden brown
spots, remove from the pan and keep aside. Add curry leaves to the oil and after a few
seconds, add the ground spices.
5. Cook for 5-10 minutes. Then add the green chillies. Cook over medium heat stir occasionally.
Add a little water while cooking, if desired. Cook for another few minutes till the oil come to
the surface. The dish has a thick consistency.
DUM KE KEBAB

450gm mutton mince

1/2tbsp green papaya paste

Oil for frying

1inch cinnamon

4green cardamom

1/2tsp kabab chini

1tsp chironji

1/2tsp poppy seed

½ tsp shahi jeera

1tbsp grated coconut

2dried red chilli

3 green chilli

2tbsp coriander

3-4 grlic clove

1/2inch ginger

1 ½ cup besan

2/4 cup curd

¼ cup cream

1tbp lemon juice

Salt to taste

Pinch of red chilli powder

Pinch of garam masala

1 ½ tbsp ghee

METHOD

1. Mix the green papaya paste into the keema and leave to marinate for 15mins. Grind till
smooth. Heat the oil in the kadai and deep fry the onions till golden.
2. Dry roast the cinnaomon, cardamom, cloves, kabab chini separately till fragrant. Cool and
grind into fine pwd. Dry roast the chironji, khus khus, dried coconut, red chilli and shahi jeera
 separately ill fragrant. Grind the spices together with the green chillies, coriander leaves,
garlic and ginger to a smooth paste. Roast the besan over a low heat till fragrant.
3. Mix all the above ingredients with the keema and grind twice. Add half cup of curd, the
cream, lemon juice and salt. Keep it in fridge.

LUKHMI

250gm keema

125gm maida

Salt to taste

Pinch of turmeric pwd

½ tsp red chilli pwd

½ tsp ginger paste

½ tsp garlic paste

1 ½ tbsp oil + for frying

2tbsp chopped coriander

2-3 green chillies chopped

1tbsp lemon juice

2tbsp ghee

1tbsp curd

METHOD

1. Place the keema with the salt, turmeric pwd, chilli pwd, ginger paste and garlic paste in a
pan. Add half a cup of water and cook for 15mins or till tender.
2. Heat 1 ½ tbsp of oil in a pan, add the coriander leaves and green chillies and sauté for 1min.
Add the keema and sauté till all the water has evaporated and the keema is dry. Stir in the
lemon juice and let it cool.
3. Add a little salt, ghee, curd and 1tbsp of water to maida and knead it into a soft dough. Cover
the dough with cling firm and keep in the fridge for 30mins.
4. Make soft balls and roll the ball into 5inch long rectangle. Place a tbsp of keema mixture in
the centre, moisten the edges and fold the dough from the top down to cover the keema,
sealing the edges on all three sides. Fold in 1/3 rd to the centre and bring over the remaining
1/3rd over to make a book fold.
5. Fry the lukhmi.
MURTABAK

ROTI
100gm maida
1tbsp oil
Salt to taste

FILLING
250gm keema
6eggs
Saffron threads
2tbsp oil
2medium onion chopped
1tsp ginger paste
1tsp garlic paste
1tsp red chilli pwd
½ tsp turmeric pwd
Salt to taste
1tsp garam masala
2tsp lemon juice
½ cup ghee
½ cup milk
150gm cheese
2tbsp chopped coriander
2tbsp mint leaves
10green chillies

METHOD

1. Boil four eggs. Beat the remaining two eggs in a bowl and set aside. Soak saffron in warm
water.
2. For the rotis, mix the refined flour with oil and salt. Rub the mixture between fingertips
till it resembles breadcrumbs. Add some water and knead into a soft dough. Cover with a
damp cloth and set aside for 30mins. Divide the dough in 9equal parts. Roll the ball into
thin rotis and cook them both side well done.
3. For the filling heat the oil add the onions and sauté till light brown. Add the ginger paste
and garlic paste and sauté till the raw flavours disappear. Add the chiili pwd and
turmeric pwd and sauté for 3-4mins. Add the chicken mince and salt and stir
continuously, till the moisture dires up. Stir in the garam masala ana lemon juice and
remove from the heat. Grind the mince into a fine paste in a blender.
4. Brush a cake tin with a little oil and cover the base with thin roti. Sprinkle a little milk
over the roti with some mince, chopped boiled egg, cheese, coriander, mint leaves and
green chillies. Brush with beaten egg. Cover with another roti and repeat the process.
5. Cook in the oven for 30mins or till golden brown and set.