BY

DANISH KHAN SHERWANI

A complete recipe book for beginners

RECIPES

Spicy Egg Omelette

Ingredients eggs - 2 besan flour - 1 tsp green chillies - 5 salt to taste ground pepper - 1 tsp coriander leaves tomato - 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 and mix 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 finely cutted coriander leaves and pour a teaspoon of oil and close it well. Turn over the Omelette and fry until done.

Spanish Omelette
Ingredients eggs - 8 peas boiled - 100gm carrot grated and steamed - 100gm cabbage grated and steamed - 100gm onion chopped - 100gm green chillies chopped - 4 tomato chopped - 50gm oil - 2 tbsp salt 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 eggs 1 onion (chopped) 2 tbsp milk 1 tbsp butter 1 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 at 80% 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 choped 2 tbsp carrot finely chopped 2 tbsp cabbage grated 2 tbsp onion chopped 1 tsp salt 2 green chilli chopped 1 tsp lemon juice 1 tbsp soya sauce 2 tbsp hot sauce 1 tsp tomato sauce Instructions Make dough by mixing maida and water together, make 5 chappaties from this dough. 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 filling mixture. Now roll up the chappathi and serve hot. Make all other four rolls as above.

Classic Breakfast
Ingredients Puri 2 cups white flour (maida) & Cup Aata (makes about 15 puris) Oil for deep frying Aloo ki Bhujya 250 grm. potato tsp. salt tsp chili (Lal Mirch) powder tsp. turmeric (Haldi) powder tsp. onion seeds (Kalonji) Cholay cup boiled Chanay tsp. salt tsp baking soda tsp cumin seeds (Zeera) powder tsp crushed whole red chilies 1/8 tsp. turmeric (Haldi) powder 1/8 tsp garam masala powder Halva 2 tbs. semolina (Suji) 2 tbs. ghee 3 tbs. sugar 3 green cardamom (Chhoti Ilaichi) seeds A 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, 1 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 powder 200 grm. oil or margarine 1 cup evaporated milk 6 tsp. sugar 2 tsp. baking powder 1 egg 3 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 flour 1 cup steamed and finely chopped spinach leaves. tsp. salt tsp whole cumin seeds (Zeera) 5-6 black pepper (Kali Mirch) coarsely crushed 1 tbs. oil to make dough A little water to form dough Oil 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-1 milk-1/4 cup Oil-3 Tbsp ghee-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) - 1 oil or butter - 2 tbsp salt to taste Make a smooth paste of: green chillies - 4-5 fresh grated coconut - 1/2 cup cloves - 5 poppy seeds - 1 tsp turmeric powder - 1 tsp cinnamon powder - 1/2 tsp coriander leaves - 1/2 cup thick tamarind pulp - 1 tbsp garlic 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 Sugar 250 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 tsp. carom seeds (Ajwain) 1 pinch asafetida (Heeng) 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) cup Whole dried red chilies salt 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 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 dates 15 grm. seedless raisins 1 tsp. cumin seeds (Zeera) powder 1 tsp chili (Lal Mirch) powder 1 heaped tsp. tamarind (Imli) concentrate OR 3 tbs. lemon juice 125 ml water 3/4 tsp salt 1 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 cup Whole dried red chilies 5 tbs. tamarind (Imli) paste 2 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
Ingredients 1. cup of Yogurt Salt (according to taste) tsp. ground black pepper (Kali Mirch) tsp. cumin seeds (Zeera) powder or crushed 2. cup of Yogurt 1 tsp. garlic (Lehsan) chutney tsp. cumin seeds (Zeera) Salt (according to taste) 1 green chili 3. 1 cup yogurt 2 green chilies mint (Podina) leaves tsp. cumin seeds (Zeera) powder Salt according to taste 4. Khera/kakri ka Raita Add to 3 above 1 grated cucumber or kakri 5. Loki ka Raita

Add to 3 above 1 grated loki Instructions 1 to 4 Mix 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 skinned 5 dried red chillies 1/2 cup tamarind juice 1/2 teaspoon salt. Instructions Fry the chilies and peanuts separately and keep aside Blend peanuts, chillies, salt and tamarind juice until fine

Pear And Mango Chutney

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

RECIPES

Chili Garlic Chicken

Ingredients: chicken wings - 500 gm chilli powder - 2 tsp minced garlic - 1 tbsp white pepper powder - to taste salt - to taste lime - 1 oil - 50 ml worcestershire sauce - tsp Instructions Marinate 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 kg. chicken 3-4 tomatoes-chopped 1 onion-chopped 3-4 whole green chilies tsp crushed black pepper (Kali Mirch) 1 tsp. salt (according to taste) 3 tbs. oil 1 tsp garlic (Lehsan) paste 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 meat 4 medium sized onions-chopped 4 tomatoes-chopped 2 onions cut into thick slices 2 tomatoes cut into broad slices 1 Capsicum (Shimla Mirch) cut into slices (the yellow variety can also be used to enhance the color of the dish) 1 tsp. garlic (Lehsan) paste 1 tsp. ginger (Adrak) paste tsp. ground garam masala tsp. turmeric (Haldi) powder tsp. coriander (Dhaniya) powder 1 tsp. salt (according to taste) 3-4 tbs. oil Instructions Saut 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. Saut 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 Kg. chicken 3-4 tomatoes chopped ( optional) 1 onion chopped 3-4 whole green chilies tsp crushed black pepper (Kali Mirch) tsp. salt (according to taste) 3 tbs. oil 1 tsp garlic (Lehsan) paste 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) powder 1 tsp. lemon juice 1 tsp. butter salt b) Marinade: 2 tbs. yogurt 1 tbs. ginger (Adrak) finely crushed or paste 1 tbs. crushed garlic (Lehsan) 1 tsp red chili (Lal Mirch) powder 1 tsp mustard oil (or tsp crushed Rai) 1 tsp lemon juice 1 tsp garam masala 1 tsp. salt c) Makhani sauce: tsp garam masala 2 tsp sugar

 tsp chili (Lal Mirch) powder 400 g. tomato puree 1 tsp crushed ginger (Adrak) 1 tsp crushed garlic (Lehsan) 100 ml crme 1/2 tsp fenugreek (Methi) Leaves 500 grm. butter 2 green chilies 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 chicken 2 tsp Salt 1 tsp chili (Lal Mirch) powder 2 Green Bell peppers 3 Medium Onions 6 Small green chilies Kg canned whole/diced tomatoes Cup Ketchup 3 tbs. Soy Sauce 3 tbs. Oil Instructions Cut the chicken into cubes and fry it in oil on low-medium heat until 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 chicken 1 tsp. garlic (Lehsan) 1 tsp. ginger (Adrak) 1 pinch of orange food color or 1 tsp Kashmiri chili (Lal Mirch) powder 1 tsp chili (Lal Mirch) powder 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. chicken 6-7 tbs. yogurt 2 tsp ginger (Adrak) paste 2 tsp garlic (Lehsan) paste tsp. salt (according to taste) 1 tsp chili (Lal Mirch) powder 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*F Serve with salad and naan.

Murgh Cholay
Ingredients kg. chicken 1 tsp. salt (according to taste) tsp. turmeric (Haldi) powder 1 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 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 kg chicken 100 ml onion paste 50 ml. yogurt 1 tsp. coriander (Dhaniya) powder 3 to 4 tsp salt (to taste) tsp. turmeric (Haldi) powder 1 tsp chili (Lal Mirch) powder 1 tsp. garlic (Lehsan) paste 1 tsp. ginger (Adrak) paste 100 ml. oil 1 to 1 tsp. salt (as per taste) 100 ml. tomato - ground 1-2 green chilies -chopped 1 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) 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 1 kg mutton/chicken 1 kg Basmati rice kg potato kg tomato 250 grm. yogurt 1 tsp red chili powder 4 tsp salt 3 onions medium 2 tsp. garlic (Lehsan) paste 2 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 ghee 6 green chilies 2 tbs. coriander (Dhaniya) leaves 2 tbs. mint (Podina) leaves 1 tbs. Kewra 2 pinch yellow food color 1 tbs. sugar

10 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 chawal 3 and a half cups of water 6-8 spoons of oil 4 boiled eggs 5 green chillies 2 spoons ginger-garlic paste 1 onion 2 small sticks of cinnamon (dalchini) 3 cloves 1/4 spoon haldi salt to taste coriander 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 kg basmati rice 50-75 grm. Yogurt 1 tsp. salt (according to taste) 1 small onion 12-16 green cardamom (Chhoti Ilaichi) 1 to 2 tbs. garlic (Lehsan) paste 16-20 cloves (Laung) 1/3 cup oil, preferably ghee 1-1 tbs. Kewra tsp. yellow food colour tsp. sugar 1 pinch saffron (Zafran) tbs. lemon juice For meatballs: 250 GMS finely minced mutton or beef 1 tsp. ginger (Adrak) paste 1-2 green chilies coarsely chopped 1 medium onion coarsely chopped Handful fresh coriander (Dhaniya) leaves tsp. ground garam masala 1 slice of bread soaked and squeezed to remove water

1 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 saut 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 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 tbs. of lemon juice till it is 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 beef 1 tsp. ginger (Adrak) paste 1-2 green chilies coarsely chopped 1 medium onion coarsely chopped Handful fresh coriander (Dhaniya) leaves tsp. ground garam masala 1 slice of bread soaked and squeezed to remove water 1 tsp. salt For the Pulao: 1 cups of rice presoaked 1 medium sized onion sliced 4-5 TBS oil tsp. ginger (Adrak) tsp. garlic (Lehsan) 1 tsp. whole cumin seeds (Zeera) 5-6 black pepper (Kali Mirch) 5-6 cloves (Laung) inch piece of cinnamon (Dalchini) 1 black cardamom (Bari Ilaichi) 1 tsp. salt cup water

Instructions For meatballs: 250 grm. finely minced mutton or beef 1 tsp. ginger (Adrak) paste 1-2 green chilies coarsely chopped 1 medium onion coarsely chopped Handful fresh coriander (Dhaniya) leaves tsp. ground garam masala 1 slice of bread soaked and squeezed to remove water 1 tsp. salt For the Pulao: 1 cups of rice presoaked 1 medium sized onion sliced 4-5 TBS oil tsp. ginger (Adrak) tsp. garlic (Lehsan) 1 tsp. whole cumin seeds (Zeera) 5-6 black pepper (Kali Mirch) 5-6 cloves (Laung) inch piece of cinnamon (Dalchini) 1 black cardamom (Bari Ilaichi) 1 tsp. salt 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 saut 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 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 doesnt 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 minutes 5 tbs. oil 1 medium sized onion sliced 1 tbs. ginger (Adrak) paste 1 tbs. garlic (Lehsan) paste 1 tsp. whole cumin seeds (Zeera) 6 black pepper (Kali Mirch). 6 cloves (Laung) 1 black cardamom (Bari Ilaichi) 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. Saut 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 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 1 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 saut 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, dont cook) Add the presoaked rice to the pot and add 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 minutes Serve with Raita or Achaar.

Biryani
Ingredients 1 to 2 kg mutton or chicken (preferably bony & fatty) 1 kg basmati rice 100 to 150 grm. Yogurt 3 to 4 tsp. salt (according to taste) 1 medium onion 6 garlic (Lehsan) cloves 1 tbs. ginger (Adrak) paste 12-16 green cardamom (Chhoti Ilaichi) 1 to 2 tbs. garlic (Lehsan) paste 16-20 cloves (Laung) 1 cup oil, preferably ghee 2-3 tbs. Kewra tsp. yellow food colour 1 tsp. sugar 1 pinch saffron (Zafran) 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 tbs. of lemon juice till it is 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) 1 tbs. salt 2 tsp chili (Lal Mirch) powder 1 tsp turmeric (Haldi) powder 2 bay leaves (tezpatta) 350 grm. dal chana 100 grm. masoor Dhuli 100 grm. Moong Dhuli 50 grm. rice 50 grm. dal Toor 50 grm. dal maash Dhuli 250 grm. whole wheat 50 grm. barley 1 cup oil 1 tsp. garam masala 2 large onion 3 to 4 Lemon (sliced) or juice 10-12 green chilies 1 cup chopped coriander (Dhaniya) leaves cup sliced ginger (Adrak) (Julian) Instructions Soak all three grains overnight. Fry the meat in oil. Add 1 tsp. salt, 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 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

1 cup rice-presoaked 1 cup dal masoor (Dhuli) cup oil/ghee 1 tsp. salt (according to taste) 1 black cardamom (Bari Ilaichi) 6 cloves (Laung) 8 whole black pepper (Kali Mirch) 1 stick of cinnamon (Dalchini) tsp. cumin seeds (Zeera) 1 tsp. garlic (Lehsan) paste 1 tsp ginger (Adrak) paste 1 medium sized onion sliced Instructions Saut the onion slices in oil till light brown. Add 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 1 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 1 cup rice-presoaked 1 cup dal Moong cup oil/ghee

1 tsp. salt (according to taste) 1 black cardamom (Bari Ilaichi) 6 cloves (Laung)) 8 whole black pepper (Kali Mirch) 1 stick of cinnamon (Dalchini) tsp. cumin seeds (Zeera) 1 tsp. garlic (Lehsan) paste 1 tsp ginger (Adrak) paste 1 medium sized onion sliced Instructions Saut the onion slices in oil till light brown. Add 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 1 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. oil 1 medium sized onion sliced 1 tbs. ginger (Adrak) paste 1 tbs. garlic (Lehsan) paste

1 tsp. whole cumin seeds (Zeera) 6 black pepper (Kali Mirch) 6 cloves (Laung) 1 black cardamom (Bari Ilaichi) 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. Saut 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 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 1 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 minutes 5 tbs. oil 1 medium sized onion sliced 1 tbs. ginger (Adrak) paste 1 tbs. garlic (Lehsan) paste 1 tsp. whole cumin seeds (Zeera) 6 black pepper (Kali Mirch)

6 cloves (Laung) 1 black cardamom (Bari Ilaichi) 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. Saut 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 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 1 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 minutes 5 tbs. oil 1 medium sized onion sliced 1 tbs. ginger (Adrak) paste 1 tbs. garlic (Lehsan) paste 1 tsp. whole cumin seeds (Zeera) 6 black pepper (Kali Mirch) 6 cloves (Laung) 1 black cardamom (Bari Ilaichi)

 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. Saut 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 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 1 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 Kg Mutton or chicken (with bones) Kg Rice Basmati 1 medium size onion 1 tsp. ginger (Adrak) paste 1 tsp garlic (Lehsan) paste 10 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) powder 1 tbs. fennel (Saunf) powder 1 tbs.salt cup oil 1 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. Mutton kg Potato -peeled and cut into pieces of 1 to 2 inches. tsp. turmeric (Haldi) powder 1 tsp. chili (Lal Mirch) powder 3 tbs. coriander (Dhaniya) seeds powder 2-3 medium onion chopped or sliced cup oil 1 tbs. ginger (Adrak) paste 1 tsp. garlic (Lehsan) paste 1 tsp. garam masala powder 6-8 cloves (Laung) 6-8 black pepper (Kali Mirch) 2 black cardamom (Bari Ilaichi) 1-1 tsp. salt (according to taste) 1 cup fresh coriander (Dhaniya) leaves

2-3 green chilies chopped 1-2 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 kg. minced beef 250 gms. Potatoes (cut in small pieces) 2 tomatoes 1 onion (large size) 6 tbs. oil 6 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). tsp. turmeric (Haldi) powder tsp. chili (Lal Mirch) powder 1 tsp. ginger (Adrak) paste 1 tsp. garlic (Lehsan) paste tsp. garam masala powder

Instructions Finely chop the onion and saut 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 tsp. cumin seeds (Zeera) 2-3 Whole dried red chilies tsp. salt (according to taste) 1/8 tsp. turmeric (Haldi) powder 1 cup fresh fenugreek (Methi) leaves OR 1 tsp. dried fenugreek (Methi) Leaves 2 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 tsp cumin seeds (Zeera)) 2-3 Whole dried red chilies 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 tsp. crushed chilies 1/8 tsp. turmeric (Haldi) powder tsp. salt (according to taste) Instructions Heat the oil and add Cumin Seeds (Zeera) and whole red chili and saut 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. Mutton kg Arvi - peeled tsp. turmeric (Haldi) powder 1 tsp. chili (Lal Mirch) powder 3 tbs. coriander (Dhaniya) powder 2-3 medium onion chopped or sliced cup oil 1 tbs. ginger (Adrak) paste 1 tsp. garlic (Lehsan) paste 1 tsp. garam masala powder 6-8 cloves (Laung) 6-8 black pepper (Kali Mirch) 2 black cardamom (Bari Ilaichi) 1-1 tsp. salt (according to taste) 1 cup fresh coriander (Dhaniya) leaves 2-3 green chilies chopped 1-2 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 tsp salt pinch of asafetida (Heeng) Oil for deep frying 300 gms. Yogurt 1 tsp. salt 1 tsp. sugar Chaat masala cumin seeds (Zeera) powder chili (Lal Mirch) powder Imli chutney Instructions Add spices to besan and make a paste using 1 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 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 tsp. cumin seeds (Zeera) 3-4 Whole dried red chilies tsp. salt (according to taste) tsp. turmeric (Haldi) 2 tbs. oil 1 tbs. tamarind (Imli) paste - optional 1 tomato (optional) Instructions Saut 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. (Dont stir so much otherwise it will breakup). To check if done, stir. When the sticky texture disappears, its done. Serve with chapatti

Bhindi Gosht
Ingredients 1 Kg. Mutton kg Bhindi tsp. turmeric (Haldi) powder 1 tsp. chili (Lal Mirch) powder 3 tbs. coriander (Dhaniya) powder 2-3 medium onion chopped or sliced cup oil 1 tbs. ginger (Adrak) paste 1 tsp. garlic (Lehsan) paste 1 tsp. garam masala powder 6-8 cloves (Laung) 6-8 black pepper (Kali Mirch) 2 black cardamom (Bari Ilaichi) 1-1 tsp. salt (according to taste) 1 cup fresh coriander (Dhaniya) leaves 2-3 green chilies chopped 1-2 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 brain tsp. turmeric (Haldi) powder tsp. salt 1 medium sized onion sliced 3 tbs. oil tsp. chili (Lal Mirch) powder tsp. garlic (Lehsan) paste tsp. ginger (Adrak) paste 2 tbs. yogurt tsp. garam masala powder 4 tbs. Chopped fresh coriander (Dhaniya) leaves and slices of ginger (Adrak) for garnish Instructions First boil the Brain with 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 saut the onion till light brown. Add the remaining 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. salt 6 Whole dried red chilies 7-8 black pepper (Kali Mirch) 1 tsp ginger (Adrak) slices (very thin) tsp Garam Masala 1/4 Onion 4-5 small green chilies 2 tbs. fresh coriander (Dhaniya) leaves-chopped 1 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 saut 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

 cup Moong Dal (Dhuli) presoaked for 2-3 hours 1 tsp. salt (according to taste) 1/2 tsp chili (Lal Mirch) powder 1/4 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 Saut 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 cup split moong dal presoaked 2-3 black pepper (Kali Mirch) 1/2 tsp chili (Lal Mirch) powder 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) chopped 2-3 Whole dried red chilies Instructions Wash the Dal and put on low heat with 1 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 salt tsp. chili (Lal Mirch) powder tsp. turmeric (Haldi) powder 2 tbs. tamarind (Imli) water or lemon juice (more if you like it really sour) 1 small tomatochopped

 cup chopped fresh coriander (Dhaniya) leaves 3 Whole dried red chilies tsp cumin seeds (Zeera) 1 clove of garlic (Lehsan) sliced 4-5 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) dal 300 grm. red beans 250 grm. onions 50 grm. ginger (Adrak) 100 grm. tomatoes 50 grm green chilies 100 grm. butter/ghee 5 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 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 tsp. salt (according to taste) Instructions

Saut 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. Mutton kg Ghiya (lauki) peeled and cut into pieces of 1 to 2 inches. tsp. turmeric (Haldi) powder 1 tsp. chili (Lal Mirch) powder 3 tbs. coriander (Dhaniya) powder 2-3 medium onionchopped or sliced cup oil 1 tbs. ginger (Adrak) paste 1 tsp. garlic (Lehsan) paste 1 tsp. garam masala powder 6-8 cloves (Laung) 6-8 black pepper (Kali Mirch) 2 black cardamom (Bari Ilaichi) 1-1 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)-chopped 1 tsp. salt (according to taste) tsp. turmeric (Haldi) powder 1 tsp. chili (Lal Mirch) powder 2 medium onion-chopped 4-6 tbs. oil 1 tsp. ginger (Adrak) paste tsp. garlic (Lehsan) paste 2 tomato-chopped 6-8 whole black pepper (Kali Mirch) 3-4 cloves (Laung) 2 black cardamom (Bari Ilaichi) tsp. cumin seeds (Zeera) 1 tsp. garam masala 1 cup fresh coriander (Dhaniya) leaves-chopped

3-4 green chilies 1 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 Kg. minced beef 250 grm. Gobhi 2 tomatoes 1 onion (large size) 6 tbs. oil 6 whole black pepper (Kali Mirch) 6 cloves (Laung) 1 black cardamom (Bari Ilaichi) 1/ tsp. cumin seeds (Zeera) 1 tsp. coriander (Dhaniya) powder 1 tsp. salt (according to taste). tsp. turmeric (Haldi) powder tsp. chili (Lal Mirch) powder 1 tsp. ginger (Adrak) paste 1 tsp. garlic (Lehsan) paste tsp. garam masala powder Instructions

Finely chop the onion and saut 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 Kg. Gowar phalli 3 cloves garlic (Lehsan)chopped 50 ml oil (preferably mustard oil) tsp. chili crushed tsp. turmeric (Haldi) powder 1 tsp. salt (as per taste) 1 green chilies chopped 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 chicken 2 tsp. ginger (Adrak) paste 2 tsp. garlic (Lehsan) paste 1 tsp. salt (according to taste) 1 tsp. freshly crushed black pepper (Kali Mirch) 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 dont 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 dont 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 for

5-10 minutes till the tomatoes have softened. Increase the heat and evaporate all the water. The end result should be with very little gravy. Serve with Naan.

Karhi
Ingredients 250 grm. yogurt preferably one which is sour Or 675 ml buttermilk or Lassi 6 tbs. besan 1 small onion chopped 1 tsp. salt (cording to taste) tsp chili (Lal Mirch) powder tsp turmeric (Haldi) powder 6-8 curry leaves (Karhi Patta) tsp mustard seeds (Rai) tsp carom seeds (Ajwain) 1 tsp. cumin seeds (Zeera) 1 pinch asafetida (Heeng) PAKORAY: 6 tbs. besan tsp. salt tsp chili (Lal Mirch) powder 2-3 chopped green chilies tsp. cumin seeds (Zeera) tsp. Baking powder OR 1 pinch of soda bi carbonate 1 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 1 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 kg. minced beef 2 tomatoes 1 onion (large size) 6 tbs. oil 6 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). tsp. turmeric (Haldi) powder tsp. chili (Lal Mirch) powder 1 tsp. ginger (Adrak) paste 1 tsp. garlic (Lehsan) paste Instructions Finely chop the onion and saut 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 kg. minced beef 250 grm. Palak - chopped 2 tomatoes 1 onion (large size) 6 tbs. oil 6 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). tsp. turmeric (Haldi) powder tsp. chili (Lal Mirch) powder 1 tsp. ginger (Adrak) paste 1 tsp. garlic (Lehsan) paste 1 tbs. dill (Soya) or 1 tsp. fenugreek (Methi) leaves-Kasuri Instructions Finely chop the onion and saut 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 Kg. mince meat tsp. salt (according to taste) tsp. turmeric (Haldi) powder tsp. ginger (Adrak) paste tsp. garlic (Lehsan) paste tsp red chili (Lal Mirch) powder 3-4 Whole dried red chilies 4-5 black pepper (Kali Mirch) 4-5 cloves (Laung) 1 black cardamom (Bari Ilaichi) 1 bay leaves (tezpatta) 2 tbs. yogurt 1 medium tomato chopped 1 medium onion chopped 3 tbs. oil For garnishing 4 tbs. fresh coriander (Dhaniya) leaves-chopped 2-3 green chilies Instructions Heat the oil in a pan and saut 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 besan 1 tsp. salt tsp. crushed chilies tsp. cumin seeds (Zeera) tsp garam masala Water 2 cups oil tsp. mustard seeds 3 curry leaves (Karhi Patta) tsp. fenugreek (Methi) 2 tbs. tamarind (Imli) paste 1 pinch asafetida (Heeng) Gravy cup oil 2 tbs. onion paste 1 tsp. ginger (Adrak) paste tsp. turmeric (Haldi) powder 1 tsp. chili (Lal Mirch) powder 2 tsp. coriander (Dhaniya) powder tsp. garam masala 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 inch thick layer. When cooled cut any shape 1 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 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 tsp. salt (according to taste) 1/4 tsp turmeric (Haldi) 1/2 tsp chili (Lal Mirch) powder 2 tbs. coriander (Dhaniya) powder 1/2 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) tsp. turmeric (Haldi) powder tsp. chili (Lal Mirch) powder 3 tsp. yogurt 1 small tomato-chopped 1 small onion-chopped cup fresh coriander (Dhaniya) leaves 2-3 green chilies-chopped 1 tbs. fenugreek (Methi) leaves (Kasuri) 2-3 tbs. oil Instructions Saut 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 kg. minced beef 200 grm. Lobia beans (chopped) 2 tomatoes

1 onion (large size) 6 tbs. oil 6 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). tsp. turmeric (Haldi) powder tsp. chili (Lal Mirch) powder 1 tsp. ginger (Adrak) paste 1 tsp. garlic (Lehsan) paste tsp. garam masala powder Instructions Finely chop the onion and saut 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 kg. minced beef 250 grm. Matar 2 tomatoes 1 onion (large size)

6 tbs. oil 6 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). tsp. turmeric (Haldi) powder tsp. chili (Lal Mirch) powder 1 tsp. ginger (Adrak) paste 1 tsp. garlic (Lehsan) paste tsp. garam masala powder Instructions Finely chop the onion and saut 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) tsp. salt to taste 1/4 tsp turmeric (Haldi) powder 3-4 green chilies chopped

2-3 tbs. oil cup cauliflower -chopped 4 pcs. Arvi 2 potatoes 1 capsicum 1 radish cup all type of beans-chopped 1 turnip (Shaljam) 1 beetroot (Chuqandar) cup cabbage chopped cup peas 1 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) 1 tsp salt 1 tsp. turmeric (Haldi) powder 1 tsp. chili (Lal Mirch) powder 1 tsp. garlic (Lehsan) paste 1 tsp. ginger (Adrak) paste 2 tbs. corn flour (starch) or

100 grm. Yogurt tsp garam masala powder 1 tbs. coriander (Dhaniya) powder green chilies 1 bunch fresh coriander (Dhaniya) leaves ginger (Adrak) (Julian) 1 Onion medium 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 on very 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. Palak 1-1 tsp. salt (according to taste) tsp. turmeric (Haldi) powder 1 tsp. chili (Lal Mirch) powder 4-6 tbs. oil 1 tsp. ginger (Adrak) paste tsp. garlic (Lehsan) paste 2 tomato-chopped 6-8 whole black pepper (Kali Mirch)

3-4 cloves (Laung) 2 black cardamom (Bari Ilaichi) tsp. cumin seeds (Zeera) 3-4 green chilies 1 small of ginger (Adrak)sliced 2 tbs. corn or wheat flour 1 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 Kg beef filets 1 tbs. Roasted Chana powder 2 tbs. poppy seeds (Khaskhash) 3 medium sized onions chopped 8 Whole dried red chilies 2 tbs. peanuts 1 tsp. garam masala 250 grm. yogurt 3-4 tbs. oil 1 tsp. ginger (Adrak) paste

 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 tsp. salt (according to taste) tsp. chili (Lal Mirch) powder tsp. turmeric (Haldi) powder 1-2 green chilies 1 tbs. chopped coriander (Dhaniya) leaves. Instructions Peel and cut potatoes into small pieces. Saut 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) seeds 18 green cardamom (Chhoti Ilaichi) 24 cloves (Laung) 24 whole black pepper (Kali Mirch) 8 tsp. coriander (Dhaniya) powder 250 grm. onion 1 to 1 tsp. salt (according to taste) 1 tbs. garlic (Lehsan) paste 1 tbs. ginger (Adrak) paste 250 grm. yogurt 1 to 2 tsp. chili (Lal Mirch) powder 250 grm. ghee or oil. 1 pinch of nutmeg (Jaiphal) and mace (Javitri) powder

1 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 tsp. salt (according to taste) 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 and leave 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 and chopped green chilies.

Salan-Sabzi Gosht
Ingredients 1 kg mutton 1 tsp. salt (according to taste) 1 tsp chili (Lal Mirch) powder 4 tbs. coriander (Dhaniya) powder tsp. turmeric (Haldi) powder 200 grm. onion chopped 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 mutton 1 tsp. salt (according to taste) 1 tsp chili (Lal Mirch) powder 4 tbs. coriander (Dhaniya) powder tsp. turmeric (Haldi) powder 200 grm. onion chopped 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-chopped 1 tsp. salt (according to taste) 2 tbs. coriander (Dhaniya) powder tsp. turmeric (Haldi) powder 1 tsp. chili (Lal Mirch) powder 2 medium onion-chopped 4-6 tbs. oil 1 tsp. ginger (Adrak) paste tsp. garlic (Lehsan) paste 2 tomato-chopped 6-8 whole black pepper (Kali Mirch) 3-4 cloves (Laung) 2 black cardamom (Bari Ilaichi) tsp. cumin seeds (Zeera) 1 tsp. garam masala 1 cup fresh coriander (Dhaniya) leaves-chopped 3-4 green chilies 1 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/beef 250 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) tsp. cumin seeds (Zeera) 1 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 tsp. turmeric (Haldi) powder cup oil Instructions Saut 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 /chicken 1-1 tsp. salt (according to taste) 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 tsp. garlic (Lehsan) paste kg. tomato-chopped 6-8 whole black pepper (Kali Mirch) 3-4 cloves (Laung) 2 black cardamom (Bari Ilaichi) tsp. cumin seeds (Zeera) 1 cup fresh coriander (Dhaniya) leaves-chopped 3-4 green chilies 1 small of ginger (Adrak) sliced 3-4 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 and chopped green chilies. Serve with chapatti or naan or boiled rice.

Tomato Keema
Ingredients kg. minced beef 250 grm. Potatoes (cut in small pieces) 250 grm. tomatoes (remove skin and chop) 1 onion (large size) 6 tbs. oil 6 whole black pepper (Kali Mirch) 6 cloves 1 black cardamom (Bari Ilaichi) 1/4 tsp. cumin seeds (Zeera) 1 tsp. coriander (Dhaniya) powder 1 tsp. salt (according to taste). tsp. turmeric (Haldi) powder tsp. chili (Lal Mirch) powder 1 tsp. ginger (Adrak) paste 1 tsp. garlic (Lehsan) paste tsp. garam masala powder Instructions Finely chop the onion and saut 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) 1 tbs. salt 2 tsp chili (Lal Mirch) powder 1 tsp turmeric (Haldi) powder 1 bay leaves (tezpatta) kg. dal chana 300 grm. whole wheat 100 grm. barley (jaw) 1 cup oil 1 tsp. garam masala 1 large onion 3 to 4 Lemon (sliced) or juice 10-12 green chilies 1 cup chopped coriander (Dhaniya) leaves cup sliced ginger (Adrak)-Julian Instructions Soak all three grains overnight. Fry the meat in oil. Add 1 tsp. salt, 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 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) 1 tsp. salt tsp red chili (Lal Mirch) powder tsp. Kashmiri chili (Lal Mirch) powder tsp. turmeric (Haldi) powder 1 tbs. coriander (Dhaniya) powder 1 cup oil 3 tbs. white flour (maida) 1 tsp ginger (Adrak) paste tsp. garlic (Lehsan) paste For garnishing 1 to 1 inch ginger (Adrak) (Julian) 2 tbs. chopped coriander (Dhaniya) leaves 3 to 4 chopped green chilies 2 Lemon (sliced) Special Nihari spices 2 tbs. Fennel (Saunf) tsp black pepper (Kali Mirch) tsp. cumin seeds (Zeera) 2 green cardamom (Chhoti Ilaichi) seeds 10 cloves (Laung) 2 black cardamom (Bari Ilaichi) 1 stick of cinnamon (Dalchini) 1 bay leaves (tezpatta) tsp. nutmeg (Jaiphal) and mace (Javitri) 2 tbs. coriander (Dhaniya) seeds

1 stick (Piplee) 1 aniseed flower (Badian)

Instructions Put 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) seeds 18 green cardamom (Chhoti Ilaichi) 24 cloves (Laung) 24 whole black pepper (Kali Mirch) 8 tsp. coriander (Dhaniya) powder 250 grm. onion 1 to 1 tsp. salt (according to taste) 1 tbs. garlic (Lehsan) paste 1 tbs. ginger (Adrak) paste 250 grm. yogurt 1 to 2 tsp. chili (Lal Mirch) powder 250 grm. ghee or oil. 1 pinch of nutmeg (Jaiphal) and mace (Javitri) powder 1 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) 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 carrots 2 cups sugar 4-5 green cardamom (Chhoti Ilaichi) 4-5 cloves (Laung) a few drops of Kewra essence 1/4 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 milk kg carrots peeled and grated 5-6 green cardamom (Chhoti Ilaichi) 1/2 cup rice 1/2 cup sugar (more according to taste) a few drops of Kewra essence dry 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) tbs. semolina (suji) 2 tsp baking powder oil for deep frying Syrup: 2 cups sugar 2 cups water 4-5 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 maida cup rice flour 2 cup water 2 cup sugar 1 tsp. soda tsp. cream of tartar 6 green cardamom (Chhoti Ilaichi) 2 tsp. Rose water Saffron (Zafran) Yellow/orange food colour Oil/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) 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 Apricot 2 cups water 3 tbs. sugar liter milk 2 tbs. sugar for custard 2 tbs. custard powder Fresh 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 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 following 1. Add the custard then top off with a layer of the apricot pulp and then with a layer of fresh cream. OR 2. 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 cake 1 liter of milk 2 tbs. custard powder 3-4 tbs. sugar (more if you like it really sweet) Assorted fruits chopped Whipped cream Jello (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 kevera essence. 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) seeds cup chopped pistachios (Pistay) cup chopped coconut (Narial)-dried cup chopped almond (Badam) cup raisins (Kishmish) 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. Sewayyan 4 tbs. ghee or butter 3-4 green cardamom (Chhoti Ilaichi) 4-5 tbs. sugar 1 cup water 1 pinch of yellow food color (optional) 2 tbs. Khoya or powdered milk (optional) tsp. Kewra essence Dry 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 curd separates 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 Suji 2 tbs. ghee 2 tbs. coconut (Narial)-gated 2 tbs. Pistachio (Pistay)-grated 2 tbs. almond (Badam)-grated 100 grm. (Makhanay) 50 grm. (Gond) 1 tbs. (Char Maghaz) tsp. dry dates (Chhuwaray)-chopped 2 tbs. dry fig (injeer)-chopped 2 tbs. cashew nuts (Kaju) crushed tsp. nutmeg (Jaiphal) 4 tbs. sugar 6 pcs. green cardamom (Chhoti Ilaichi) 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. Sugar 1 cup water to make syrup 500 gms. Maida (if self raising flour is used soda is not required) tsp. soda 200 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 BURFI Do not add water. Add grated coconut according to taste and yellow food color. PISTA BURFI Add chopped pista according to taste and green food color. BADAM BURFI Add grated almond KAJU BURFI Add grated kaju (cashew nuts) CHOCOLATE BURFI Add chocolate powder.

Chocolate Sauce
Ingredients 2 tbs. chocolate powders 2 tbs. sugar 1 cup cream

Instructions Mix all the ingredients

Faluda
Ingredients Pre-boiled spaghetti (unsalted) 2-3 scoops of Vanilla or Pistachio ice cream cup cold milk Rose syrup or Roohafza (according to taste) Crushed ice A 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) seeds 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. Cream 2 slices of bread 500 gms. Condensed sweetened milk cup water 6-8 green cardamom (Chhoti Ilaichi)-seeds crushed 10 pistachio-crushed 2 tbs. rose water Few 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 to make 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) - seeds 1 cup ghee (not oil) dry fruits - pistachio (Pistay), almond (Badam), raisins (Kishmish) Instructions Mix all into a pot and cook over a low flame stirring constantly 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) 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 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 ilaichi and 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-boiled 2 tsp besan 1 onion (small) finely chopped 1 egg (white only) 1 tbsp pudina (mint) leaves, finely chopped 1 tbsp coriander leaves, finely chopped 2 green chillies, finely chopped 1/4 tsp chilli powder salt to taste oil 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 equal portions. 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) tsp. ginger (Adrak) paste tsp. garlic (Lehsan) paste 2 tbs. yogurt 1 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 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 it in an oven Garnish with onion rings, ginger, green chilies and lemon juice. Serve with naan

Chicken Tandoori
Ingredients 1 whole chicken 1 tsp. garlic (Lehsan) 1 tsp. ginger (Adrak) 1 pinch of orange food color or 1 tsp Kashmiri chili (Lal Mirch) powder 1 tsp chili (Lal Mirch) powder 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 1 tsp. ginger (Adrak) paste 1 tsp. garlic (Lehsan) paste bunch fresh coriander (Dhaniya) leaves 3-4 green chilies 1 medium onion 1 tsp garam masala 4-5 Whole dried red chilies 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 - its done! Serve with salad and naan

Chicken Tikka Chatpata

Ingredients 2 chickens breasts (skinless) 4 pcs. 1 tsp ginger (Adrak) paste 1 tsp garlic (Lehsan) paste 1 tsp salt 1 tbs. chili (Lal Mirch) powder cup Lime juice cup water 3 tbs. oil 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 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 its absolutely DELICIOUS! (If you don't pass out)

Kabab in Tomato Sauce

Ingredients For Kabab: 250 GMS finely minced mutton or beef 1 tsp. ginger (Adrak) paste 1-2 green chilies coarsely chopped 1 medium onion coarsely chopped Handful fresh coriander (Dhaniya) leaves tsp. ground garam masala 1 slice of bread soaked and squeezed to remove water 1 tsp. salt For gravy Kg. Tomatoes tsp. cumin seeds (Zeera) 1 tsp garlic (Lehsan) paste 1 tsp. ginger (Adrak) paste 1 tsp garam masala powder 2 medium onion chopped cup oil tsp. chili (Lal Mirch) powder tsp. salt (according to taste) cup cream 4-6 green chilies 2 tbs. chopped fresh coriander (Dhaniya) leaves. 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 saut. 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 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 Dum Garnish with green chilies and fresh Coriander (Dhaniya) leaves Serve with naan or paratha.

Kabab-Chapli

Ingredients Kg. finely minced beef 1 medium sized onion chopped 2 eggs tsp. salt (according to taste) 1 tsp ginger (Adrak) paste 1 tsp crushed cumin seeds (Zeera) 1 tbs. crushed Whole dried red chilies 1 tsp crushed coriander (Dhaniya) seeds 1 tsp anardana 2-3 green chilies chopped 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 brown Oil 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 1 tsp. salt (according to taste) 1 tbs. crushed chili 2 large onion-chopped tbs. garam masala 2 tbs. lemon juice 1 tbs. ginger (Adrak) paste 1 tsp. garlic (Lehsan) paste cup fresh coriander (Dhaniya) leaves cup fresh mint (Podina) leaves cup yogurt 2 tbs. raw crushed papaya 1 piece for smoke flavour 4-6 green chilies Garnish 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: kg. beef cubes cut into very small pieces. tsp. salt (according to taste) 1 cup dal chana-presoaked 7-8 Whole dried red chilies 1 medium onion-chopped 6-8 whole black pepper (Kali Mirch) 5-6 cloves (Laung) 1 black cardamom (Bari Ilaichi) 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 tsp. salt according to taste 1 small onion chopped 1/2 tsp chili (Lal Mirch) powder 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. Saut 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 kg. finely grinded minced beef tsp. salt (according to taste) 1 tsp. chili (Lal Mirch) powder 1 small onion-chopped tsp. garam masala 1 small onion-chopped and fried

1 egg 1 tbs. lemon juice tsp. ginger (Adrak) paste Garnish 1 lemon 2 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 cup of diced tomato 2-3 onions sliced (rough form) 1 cup of boondi (see note) or besan pakoray 1 cup of pre-boiled chick peas 1-2 green chilies - chopped. 1/2 cup of chopped fresh coriander (Dhaniya) leaves.

Papri (chips made of dough) cornflakes Salt according to taste 2 cup plain rice pops crispy (murmuray) 1-2 cup Sweet Imli chutney 1 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 breast 1 tsp. salt or according to taste 2-3 cloves of garlic (Lehsan)-chopped 2 tbs. cooking oil 1 tsp. coriander (Dhaniya) powder tsp turmeric (Haldi) powder -1/2 tsp chili (Lal Mirch) powder 1 tbs. lemon juice A 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 pieces 1 cup water 1 medium onion coarsely chopped 2-3 cloves garlic (Lehsan) 1-2 green chilies coarsely chopped Handful of coriander (Dhaniya) leaves 125 gm besan flour 1 tsp. coriander (Dhaniya) powder 1 tsp. ground cumin seeds(Zeera) tsp. garam masala tsp. chili (Lal Mirch) powder 1 tsp. salt or according to taste 1 pinch soda bicarbonate Oil 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 peas 1 Large Potato 2 tbs. fresh coriander (Dhaniya) leaves 1 green chilies 2 tbs. Chaat Masala 3 tbs. tamarind (Imli) Chutney 1/4 Medium Onion 1 Medium Tomato Salt to taste Instructions Boil the potato until its 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 chana tsp. soda 1 large potato 2-3 green chilies-chopped 1/8 tsp. turmeric (Haldi) powder tsp cumin seed (Zeera) tsp. garam masala tsp salt (according to taste) 1 medium onion-chopped tsp. chili (Lal Mirch) powder cup fresh coriander (Dhaniya) leaves 2 tbs. (Imli) paste tsp ginger (Adrak) paste 2 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, add

imli paste and serve. Garnish with dhaniya, green chilies and garam masala.

Cholay-Quick
Ingredients 1 Can Goya Garbanzo Beans (chick peas) 1 Lemons 1/4 tsp chili (Lal Mirch) powder 1/2 tsp Chaat Masala 1/2 Tomato 1/2 Green Chili 1/4 Medium Onion 1 tbs. fresh coriander (Dhaniya) leaves Salt to taste Instructions Rinse the garbanzo beans. Dice the tomato Dice the onion Dice the green chili Mix everything into a bowl and add the lemon juice, everything else. Mix and serve. It takes about 5 minutes to make this Chatpata snack!

Cutlets
Ingredients 2-3 medium size potatoes boiled 1 tsp. salt or according to taste tsp. ground black pepper (Kali Mirch) Breadcrumbs for coating 1 egg beaten Oil for deep-frying Assortment 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 Cheese 2. 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 hours Pinch of baking soda 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 shallow fry 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 sugar Garnish 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 banana 1 apple 1 pear 2 guavas 1 peach 1 tangerine or orange Handful of grapes 1 pomegranate(optional) 3-4 tbs. sugar pinch of salt 1 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 kneed into a hard dough. Flatten into a VERY thing sheet and cut into 2" diameter circles with a cookie cutter. Deep fry until golden. Grind all the ingredients for the dip together and strain. Keep the liquid that strains through. You can either have this dish plain or you can boil some chickpeas and potatoes and stuff them into the Gole Guppay. There are several other

variations as well. You can add Imli chutney and yogurt as well.

Kabab-Shami
Ingredients kg boneless beef cut into small pieces 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) tsp. cumin seeds (Zeera) 1 stick of cinnamon (Dalchini)

4-6 green chilies a bunch (or cup chopped) coriander (Dhaniya) leaves 1 egg 1 medium sized onion coarsely chopped 1 tsp. ginger (Adrak) paste 1 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 overnight 1 tsp. whole cumin seeds (Zeera) 3-4 Whole dried red chilies 1 tsp. salt or according to taste 5-6 curry leaves 2 tbs. cooking oil Chat masala according to taste 1 tbs. tamarind (Imli) concentrate Fresh 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 overnight 1 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) seeds 3 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 beef tsp. salt or according to taste tsp. crushed Whole dried red chilies 4-5 black pepper (Kali Mirch) 1-2 green chilies chopped 1 tsp. crushed coriander (Dhaniya) seeds tsp. cumin seeds (Zeera) 1 small onion finely chopped 2 tbs. basen OR 1 slice of bread OR 1 egg Oil 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 fry

Till golden brown. Serve with ketchup or mint chutney

Pakoray
Ingredients 1 cup besan flour 1 cup water tsp. salt tsp. chili (Lal Mirch) powder Oil for deep-frying Any 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 flour 1 cup water 1 small onion - chopped tsp. salt tsp. cumin seeds (Zeera) 2-3 green chilies 2 tsp. crushed red chilies 1 small potato finely chopped cup finely chopped spinach 1 pinch soda tsp. whole coriander (Dhaniya) seeds 1 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 Kg minced beef tsp. salt (to taste) tsp. turmeric (Haldi) powder 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 Potato 4 tbs. cooking oil tsp. salt or according to taste tsp. garam masala tsp. cumin seeds (Zeera) powder tsp. coriander (Dhaniya) powder 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, peeled 1 carrot, peeled 1 onion 1 zucchini 30 grm. butter half teaspoon curry powder salt, pepper and lemon juice to taste chili (optional) 2 tbs. plain flour 1 egg, beaten half cup vegetable oil Salsa Dipping Sauce: 1 tomato, chopped 1 spring onion, sliced 1 cup plain yogurt 2 tablespoons lemon juice 1 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 or blender. Process until smooth.

RECIPES

Fish Curry Powder

Ingredients Dry chillies 1/2 k.g Coriander seeds 1/2 k.g Cumin seeds 60 grms Turmeric 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 sized Dry Red Chillies 20-25 Pepper Corns 10 Methi seeds 1/2 tsp Tamarind 1 lemon sized ball Full Coriander 2 tsp Garlic 5 pods Jeera 1 tsp Grated Coconut 3-4 tbsp Ginger 1 1/2 in. piece (grated / fine chopped) Turmeric powder 1/2 tsp Onion 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

Ingredients Fish cut to size 1 kg Oil Mustart seeds 1 tsp Garlic Cloves lightly smashed 10 Onions finely sliced 2 Salt Instructions 12 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.

2 csp

to taste

Fish in Banana
Ingredients Kg. fish-pompharate or rahu or topia 1 tbs. butter 1 bunch fresh coriander (Dhaniya) leaves 1 tsp garlic (Lehsan) paste 4 green chilies tsp. salt 2 tbs. tamarind (Imli) paste OR 1 tsp. amchur powder OR 3 tbs. lemon juice Banana 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 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 tsp. salt ( according to taste) 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 breast 1 cup chopped mushroom 1-1/2 cup coconut milk 3 cups chicken stock 3 tbsp chopped lemon grass 1 tbsp ginger root 1 tbsp lemon juice 1/2 tsp sugar 1/4 cup fish sauce 1/4 cup chopped spring onion 2 green chillies, chopped finely 3 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 carrots 1/2 cup shredded mushroom 1/4 cup finely chopped french beans 3/4 cup cooked, chopped chicken pieces 1-1/2 cup boiled egg noodles 1 tbsp chopped onion 2 garlic cloves, finely chopped 1 tsp dried oregano 1 tsp dried thyme pepper as per taste salt as per taste 6 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 - 1/2 fresh 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 - 1/2 carrot cut into bite-size pieces - 1/3 cup spring onion chopped - 3 tbsp black pepper ground to taste salt to taste sugar - 1/2 tsp deep fried dried garlic - 2 tsp chicken 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 chopped 1 small onion chopped 1 small potato chopped 2 cups water 1 clove garlic crushed 2 tbsp. orange juice 1/2 tsp. curry powder 1 tbsp. thick tomato puree 1 cup skim milk 1 tbsp. spring onion greens finely chopped 1/2 tsp. butter salt 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, cubed 2 mangoes, riped but firm, peeled and chopped 1/2 tsp ginger paste 1/4 cup chopped onion 2 tsp curry powder 1 tsp cumin seeds powder 4 cups chicken stock 1 tbsp lemon juice salt as per taste white pepper powder as per taste For Garnishing 2 tbsp chopped spring onion 1/4 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 gm Cumin seeds 1/2 tsp Turmeric powder 1 tsp Butter or pure Ghee 2 tbsp Salt to taste Black Pepper optional Milk 1 glass 8 to 10 oz Water 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, then add turmeric powder salt and water bring to boil, when it is boiling add milk and then again 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 cloves 1/2 cup chopped onion Salt as per taste Pepper as per taste 1/4 chopped parsley 4 cups chicken stock 1/4 grated cheese 1 tbsp butter 1 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 tbsp. sugar 1-1/2 cups water 1 bayleaf 1/4 tsp. cinnamon-clove powder parsley 1/4 tsp. red chilli powder 1/4 tsp. cumin powder 2 tsp. butter 1/4 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. 1 clove garlic 1 cup flaked and cooked fish 1 cup tender corn kernels 1 spring onion, finely chopped 1 tbsp finely chopped 2 tbsp finely grated paneer salt as per taste 2 cups fish stock

Mushroom Soup

Ingredients 2 cups button mushrooms 3 cups chicken stock 2 sprig spring onions, chopped finely 1/2" ginger, chopped finely 1/2 tsp black pepper salt 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 chicken with bones too) bay leaves - 3 pieces garlic - 3 cloves chopped finely green chillies - 2 finely chopped (depending on how hot you want to make it you can add more chillies) red chilli powder - 1/2 teaspoon tomatoes - 2 garam masala - 1/2 teaspoon curry powder - 1 teaspoon (optional) salt to taste for seasoning cooking oil cumin seeds flour (maida) Instructions Cut chicken into small pieces. Put 5 cups of water, chopped garlic, chicken, bay leaves, green chillies. Boil it in simmer for about 15 minutes. Add commutates and red chilli powder to the boiling soup and continue boiling it in simmer for another 10 minutes. In another pan heat oil and put season it with cumin seeds. Do it with low heat. Add flour (maida) to the oil and fry it for 3-4 minutes until the color of the flour just starts to turn light brown. Add the seasoning you made in step # 4 to the boiled soup. Add garam masala, curry powder 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 pumpkin 1 tsp. fresh cream (optional) salt to taste pepper to taste 1 small blob butter 2 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 or soup sticks.

Sweet Corn Chicken Soup

Ingredients 1 cup cooked chopped (or shredded) chicken 1 cup cooked sweet corn kernels 4 cups chicken stock 1 egg white, lightly beaten 1/4 cup chopped spring onion 1 tbsp corn flour Pepper 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 canned 1 carrot finely chopped 1 tbsp. cabbage chopped 1 spring onion finely chopped 1/2 tsp. sugar 1/2 tsp. green chilli sauce 1/2 tsp. soya sauce 1 tbsp. corn flour 4 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.