Aloo Paratha Potato filled Bread 100 grams of Potatoes (boiled, peeled and mashed) 2 cups of Whole Wheat

Flour 2 Green Chillies (Hari Mirch) (chopped) 1 Onion (peeled & chopped) A few strands of Fresh Cilantro/Coriander Leaves (Hara Dhania) (chopped) tsp. of Ginger Paste (Pisi Adrak) tsp. of Garlic Paste (Pisa Lasan) Salt (to taste) 2 tbsp. of Cooking Oil Clarified Butter (Ghee) or Butter (for frying)

In a heavy based pot heat the oil until it is hot. Add in the green chillies and onions and fry onions to golden brown. Add in the ginger paste, garlic paste, mashed potato and salt and mix well. Add the cilantro (hara dhania) leaves, fry for another 5-6 minutes, remove from heat and set aside. Mix the wheat flour with salt and knead by adding water and make a soft dough. Divide the dough into small balls and roll them out into round rotis with a roller. Place some of the potato mixture in the center of each round roti, cover with another round roti and close the edges by pressing with your fingers. Roll this again into a round shape. Fry in a pan of clarified butter or butter on both sides until cooked well. Repeat this process with the remaining dough and potato mixture. Serving Suggestions: Serve Hot with Plain Yogurt and any pickle of your choice. Yield: 6 Servings Recipe Ethnic Group: Pakistani

Cake Rusk 8 cups of All Purpose Flour (Maida) 1 package of Yeast cup Water (lukewarm) 1 tsp. Sugar 1 tsp. Salt cup Cooking Oil 2 Eggs cup Sugar 2 tsp. Cardamom Seeds (Ilaichi Daanay) 2 cups Water (warm)

Dissolve yeast in the lukewarm water. Stir in the 1 tsp. of sugar, set aside for 1 hour. Mix the oil with the cup sugar; add eggs, salt and 2 cups of warm water and dissolved yeast. Then stir in flour and cardamom seeds and knead until smooth. Return to a bowl well greased with oil. Brush top with melted butter or oil. Cover, set aside in a warm place until dough rises double. Make out in loaves in a long pan (you may use aluminum ice cube trays, which makes about 5 loaves). When cooled, slice and dry. Toast in a 200 degree oven until dry and light brown. Recipe Ethnic Group: Pakistani

Aloo Gosht Kari Potato with Lamb 1 kilograms or 1 lbs. Bhuna Gosht or Skirt Steak 2 Green Chillies (more or less may be used depending on taste preferance.) 3 medium Onions (finely sliced) 750 grams or lbs. of Potatoes (cubed) 6 cloves of Garlic (Lehsan) (crushed) 1 tbsp. Ginger (Adrak) (finely chopped) 2 tbsp. Fresh Coriander/Cilantro Leaves (Hara Dhania) 1 tsp. Black Mustard Seeds tsp. Fenugreek Seeds 2 tbsp. Coriander Seeds (Saabut Dhania) 1 tbsp. of Cumin Seeds (Sufaid Zeera) 2 tsp. Red Chili Powder (Pisi Lal Mirch) (more or less may be used depending on taste preferance.) 1 tsp. Turmeric Powder (Pisi Haldi) 2 tsp. Garam Masala Powder Salt (to taste) 2 tbsp. Vinegar (Sirka) Another 2 tbsp. Vinegar (Sirka) cup Cooking Oil

Cut steak or lamb into cubes. Heat oil and fry the mustard seeds until they burst. Add the fenugreek, garlic, ginger and onion. Fry until onions are golden. Add turmeric and fry for 1 minute. Add the coriander, cumin and chilli. Stir well. Add salt and vinegar, and fry until the liquid evaporates. Sprinkle in the garam masala powder and mix well. Add the meat and turn until it is coated. Add the cubed potatoes and cover. Cook for another 20-30 minutes or until the potatoes are cooked. Sprinkle with finely chopped coriander, green chilli and garam masala powder .

Handi Gosht Mutton Stew 2 pounds or 5 kilograms Mutton 1 Onion (chopped) 1 tbsp. Ginger (Adrak) 1 tbsp. Garlic (Lehsan) 1 Big Black Cardamom (Bari Kaali Ilaichi) 1 Cinnamon Stick (Dal Cheeni) 2 Cloves (Loung) 4 Black Peppercorns (Saabut Kaali Mirch) 2 Cardamom Pods (Choti Ilaichi) 2 tbsp. Red Chilli Powder (Pisi Lal Mirch) tbsp. Turmeric Powder (Pisi Haldi) 1 tbsp. Salt tbsp. All Spice 1 heaped tbsp. Wheat Flour (Aata) (mixed with cup water) cup Plain Yogurt cup Cooking Oil In a handi or deep frying pan, heat cooking oil until well hot. Add onions and fry until transparent. To the onions add all of the spices except the meat, plain yogurt and flour. And fry spices for about 5 to 10 minutes, by adding a little water if necessary to prevent burning and sticking to pan. Add meat and fry meat with the spices for 2 to 3 minutes. Add plain yogurt; mix for 1 to 2 minutes. Add 2 cups of water; when water comes to a boil, cover and let meat cook on medium to low heat until meat is tender. Add flour and water mixture; mix and continue cooking covered on low heat for another 15 to 20 minutes.

Keema Gobhi Ground Beef & Cauliflower kilogram of Minced Ground Beef (Keema) 250 grams of Cauliflower (Gobhi) (washed & cut into medium sized florets) 2 Onions (finely chopped) 2 Tomatoes (blanched & chopped or pureed) 4 cloves of Garlic (Lehsan) (grounded) 1 (" piece) of Ginger Root (Adrak) 4 Cardamom Pods (Choti Ilaichi) (crushed) 2 Cloves (Loung) 1 bunch of Fresh Coriander Leaves (Hara Dhania) (washed & finely chopped) 1 tsp. of Coriander Powder (Pisa Dhania) 1 tsp. of Cumin Seeds (Pisa Zeera) (grounded) 1 tsp. of Dried Fenugreek (Kasoori Methi) 1 tsp. of Garam Masala Powder Salt (to taste) Black Peppers (Kaali Mirch) (to taste) Red Chilli Powder (Pisi Lal Mirch) (to taste) 3 tbsp. of Cooking Oil Heat oil in a large heavy pot and add the cauliflower in batches. Fry gently until it is golden brown. Drain and set aside. In the same oil, add the cardamoms and cloves and as they start to darken add in the onions and fry well until they turn golden brown. Add in the ginger and garlic paste and fry. Add in the coriander powder, cumin powder, fenugreek leaves, tomatoes, red chilli powder and salt and fry well until the oil starts to separate. Add in the minced meat, and fry on low heat until the excess water evaporates and the meat turns rich brown. Add as much water as would be needed to just cook the meat and cook in a pressure cooker. As soon as the cooker reaches maximum pressure, reduce the heat and cook for another 7-8 minutes. Let the pressure reduce by itself. Open the cooker and add in the cauliflower. Stir well, add more water if needed, cover and let it cook until the cauliflower is tender and there is no excess water left. Garnish with garam masala powder and coriander/cilantro leaves before serving.