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Gulnaz

Ka Pakwan
My Traditional Food Recipes of Erstwhile Princely Mysore State

MS. SYEDA GULNAZ TAREEN

Copyright 2015 Ms. Syeda Gulnaz Tareen. All rights reserved.




ISBN
978-1-4828-4846-5 (sc)
978-1-4828-4845-8 (e)


All rights reserved. No part of this book may be used or reproduced by any means, graphic, electronic, or mechanical,
including photocopying, recording, taping or by any information storage retrieval system without the written permission
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www.partridgepublishing.com/india


05/30/2015

Table of Contents
INTRODUCTION
INGREDIENTS ILLUSTRATED

POPULAR BREAKFAST RECIPES
Idlis and Dosas
Masala Dosa
Rava Dosa
Dahi Vada and Urad Vada
Upma and Kesari Bhath
ROTIS AND PARATHAS
Aloo Parathas
Mulli Parathas
Methi Parathas
Chawal ki Roti

CURRIES TO GO WITH BREAKFAST - VEGETARIAN CURRIES
Moong Daal Tadaka
Channa Daal
Daal Makhani
Channa Palak Daal
Khabuli Channa
Rajma Curry
Mod (Sprouted) Moong Sundal
Aloo Palya
Dum Gobi
Aloo Baingan Sukha (Potatoes and Egg plant fry)
Milwi Tharkari Khurma (Mixed Vegetable curry)

CURRIES TO GO WITH BREAKFAST - NON-VEGETARIAN

Paya ka Shorba (Lamb legs curry)


Kheema Sukha (Minced Meat Fry)
Bheja Sukha (Lamb Brain Fry)
Anday ka Kharaz
Kubat (A dish made with coconut milk)

DISHES FOR LUNCH AND DINNER - VEGETARIAN CURRIES
Toor Daal Palak Katli
Toor Daal (Also known as Sambar)
Mulli-Moong Kadai
Bhaji ka Char
Besan ki Kadai
Bagara Baingan
Khatta Baingan
Tomato ka Bhurta
Channa Mod-Baingan

NON-VEGETARIAN CURRIES
Gosht Khurma
Gosht Tharkari Salan
Dalcha
Kofta Salan (Mutton balls curry)
Gosht Baingan Salan
Kulthi ka kat (made from orse Gram extract) with kofta or egg.
Tomato ka Khatta
Khopre ka Char
Murgh Khurma (Chicken Khurma)
Murgh Kadai (Kadai chicken)
Machili ka Salan (Fish Curry)
Jhinga Tomato Salan

SIDE DISHES - VEGETARIAN


Aloo-Palak
Bhendi Palya
Saim ki Phalli Ki Sabzi
Matki Ki Phalli Ki Sabzi
Bean -Aloo-Methi Sabzi
Palak Cutlet ka Char
Khaddu (Pumpkin) Palya

SIDE DISHES - NON VEGETARIAN
Anday Soy ki sabzi
Gosht Masala
Achar-Gosht
Bhuna Gosht
Passanday
Kaliji-Gurdha Salan
Kaliji-Gurdha Masala
Bhaji Gosht
Gosht Methi Masala
Irani Kabab
Sheek Kabab
Gosht Sukha Kabab
Badi Mirch Shikumpuri
Nargizi Kofta
Murgh Do Piyaza
Murgh Kabab (Chicken Kabab)
Bhuna Murgh (Tandoori Chicken)
Tali Machili (Fish Fry)
Dum Machili (Baked Fish)
Murgh Masala (Spicy Chicken Curry)
Murgh Badi Mirch Masala (Chicken Capsicum Masala)

Jhinga masala (Shrimps Curry)


Patha Gobi (Cabbage) Kheema

RICE DISHES - VEGETARIAN
Basmati Bagara Chawal (Fried Rice)
Kichidi
Sabzi Biryani(Vegetable Biryani)
Bisi Bela Bhath
Nimbu Chawal (Lemon Rice)

RICE DISHES - NON VEGETARIAN
Gosht Biryani (Mutton Biryani)
Haleem (Mutton or chicken Haleem)
Khubuli (Peas Pulav)
Murgh Biryani(Chicken Biryani)
Murgh Ka Haleem (Chicken Haleem)
Jhinga Biryani (Shrimps Biryani)

CHUTNEYS AND SALAD RECIPES
Narial (Coconut) Chutney
Narial and Moong Phalli Chutney (Coconut and peanut Chutney)
Channa Daal Chutney
Sukhi Chutney
Tomato Chutney
Pudina Chutney
Kheera Raitha (Cucumber Raitha)
Gajar Raitha (Carrot Raitha)

SNACKS AND STARTERS VEGETARIAN
Channa Daal Vada
Maddur Vada

Kosambari
Halwa Poori
Sabzi Cutlets

SNACKS AND STARTERS - NON VEGETARIAN
Gosht Cutlets (Mutton Cutlets)
Shami Kabab
Shikumpur
Kheema Samosa
Kheema Saviya Namkeen (Minced meat Vermicelli)

DESSERTS
Gajar Halwa (Carrot Sweet)
Sheer Khurma (Milk Vermicelli)
Gud ki Kheer
Zarda
Anday ka Halwa
Lawki ki kheer (Bottle Gourd Sweet)
Muzzaffer (Rice pudding)
Firni
Dum Rote
Dum ki Saviya (Vermicelli)
Meetha Dahi Vada
Double ka Meetha
Anday ki Mithai
Badam ka Halwa (Almond Halwa)
Channa Daal ka Meetha (Bengal gram sweet)
Khajoor (Sweet)
Falooda

INTRODUCTION
The traditional South Indian Cuisine has found a special place in the world of cooking and
with food lovers. The culinary of Muslims in the former princely Mysore State which was
ruled both by the Wadiyar kings and the Tippu Sultan also has developed a blended
uniqueness. Most of these culinary have remained unpublished and do not form part of a
standard cook book. The author had made an attempt through this book to open up these
delicious recipes to food lovers world over and also to help the inexperienced professional
couples who establish a new home and would like to cook and taste the moderately spicy
and quick to make recipes with mouth watering taste and appetizing flavors. The book has
both vegetarian and non-vegetarian recipes written in simple language with generous
illustrations of both raw ingredients as well as the finished dishes. The book has also
attempted to guide the new home maker with tips of spices to be stocked, glossary of
various pulses, spices, vegetables and green leaves with both English and Hindi names.
The book is structured with the following divisions:
1. Breakfast recipes
2. Lunch and Dinner recipes
3. Side dishes
4. Rice dishes
5. Chutneys and Salad recipes
6. Snacks and Starters
7. Desserts
All the recipes in this book are original and are commonly cooked in a middle class
home. The author hails from a traditional middle class Muslim family from Mysore and
has travelled extensively across India and other Western Countries. She was motivated to
publish her recipes on the strong suggestion from her professional daughter who works at
US and all her friends who have tasted her dishes both in India and abroad. The author can
be contacted on e-mail for any suggestion or clarification at tareengulnaz@yahoo.co.in.

INGREDIENTS ILLUSTRATED
VEGETABLES

Bottle Gourd / Lauki

Capsicum/Shimalaa Mirch

Cauliflower / Dum Gobhii

Carrot / Gaajar

Cucumber / Khiraa

Egg plant / Brinjal / Baingan

Green Chili / Harii Mirch

Pumpkin / Kadduu

Tomato / Tamaatar

Onion / Pyaaj

Pea / Mattar

Potato / Aloo

Green Beans / Coraa

Chayote Squash /Chow-Chow / Cho Cho

Oakr /Ladies Finger / Bhindii Cluster Beans / Matki ki Phalli Broad Beans / Saim ki Phalli

Knolkhol / Gathgobi

Radish/ Mulli

Patha Gobi / Cabbage

LEAVES

Coriander Leaves / Dhania patta Curry leaves / Meedthii Neem Mint leaves / Pudina

Dill Leaves / Soy Ka Patha

Fenugreek Leaves / Methi patta

Spinach / Palak

PULSES AND CEREALS

Pigeon Peas / Arhar ki Daal

Chick Peas / Channa

Green Gram /Moong Daal

Chickpeas (White) /
Kabuli Chana

Black-eyed beans / Lobhia

Split Bengal gram/ Chana Daal

Red Lentils / Masoor

Pea / Mataar

Kidney Beans / Rajma

Seasame / Til

Urad Kaali Daal / Black gram Daal

Splitted Green Gram/Moong Daal

Horse gram / Kulthi

wheat / Dalia

Broken

SPICES

Ginger / Adarak

Garlic / Lahsun

Carom Seeds / Ajwain

Cumin / Jeera

Green Cardamom / Elaichi

Brown Cardamom / Elaichi (Moti)

Cinnamon / Daalchini

Clove / Laung

Bay leaf / Tej Patta

Mustard Seeds (small) /


Raai

Black pepper / Kaali Mirchi

DRY FRUITS AND GENERALS

Dry Grapes / Kismis

Almond / Badam

Khajoor / Dates

Saffron / Zafron

Vermicelli / Saviyan

Semolina / Rava / Sooji Refined Flour / Maida

Poppy seeds/Kus Kus

Cashewnuts

Millet / Sago / Saboodana


EXPLANATORY NOTE:

Garam Masala Powder will contain Cinnamon, Cardamom and Cloves in


equal proportion ground and stored.

Whole Garam Masala means un-ground mixture of Cardamom, Cinnamon


and Cloves.

Zeera-Methi Powder is a mixture prepared by roasting and grinding of


Fenugreek seeds and Cumin in equal proportion.

Ginger-garlic Paste is a ground mixture of cleaned ginger and garlic,


normally stored in fridge for several months.


The recipes of curries given for Parathas also have some commonalities with those in
other parts of India, with slight modification of the spices, with the use of Bay Leaves
(Tejpatha), Star Anise (Chakra Phool), Carom Seeds (Ajwaain), Mace (Javitri) and Fennel
Seeds (Saunf). All these spices make the taste strong, and is relished in some parts of the
country, but are not commonly in use in the South Indian dishes, particularly in Mysore.

Bay Leaves / Tejpatha Star Anise / Chakra Phool

Mace / Javitri

Carom Seeds / Ajwaain

Fennel Seeds / Saunf

BREAKFAST
Traditionally, breakfast in India is sumptuous, though the cuisine will be as diverse as
the countrys demography. Interestingly, it is not unusual that people go out to pick up
breakfast from the morning hawkers of breakfast or Dhabas or eat on the way to office or
to their work place. Conventionally breakfast is cooked at home and served stomach full
and often packed and taken as lunch at work place. The commonly consumed staple food
in North India is a Paratha or a Roti, while that in South India is a Rice Idli, Dosa or Upma
or Kichidi or Poori along with vegetarian and non-vegetarian side dishes.

Idli and Vada Vendor


A grand breakfast of Muslim festivities, would include a large combinations of the dishes
one would typically see, for instance, Parathas, Kheema Sukha, Bheja, Daal Makhani,
Khichidi, Paya ka Shorba, etc., with dishes like Firni or Muzaffer. Poori and Aloo Palya
A grand breakfast may not have an Idli or an Upma which are considered as routine dishes
of breakfast.

POPULAR BREAKFAST RECIPES


Idlis and Dosas

Idli Steaming pot


In India ready batter is available in every grocery store for making Idli and Dosa. But one
can prepare the batter at home by grinding (soaked boiled rice and urad daal as 80:20 and
one tablespoon of methi seeds) soaked in water for 3-4 hours. Batter with thick texture
will be used for Idli and the same can be used to make Dosa making it thinner to spread on
flat non-stick pan just like a pan cake. To make Idli puffy, add a pinch of Cooking Soda
and stir the batter before use. Idli is cooked in specially designed Idli Cooker where it
needs to be cooked in steam for 15-20 minutes. Idli and Dosa are served with Coconut
Chutney, Peanut Chutney, Chana Daal Chutney, and with any of the Daals or Sambar.

Idli with Peanut Chutney

Dosa with Coconut Chutney & Chana Daal

Masala Dosa
This is a typical South Indian dish which is folded and served with Aloo Palya and variety
of chutneys. The preparation is same as Dosa and differs only in the style of serving.

Typical Masala Dosa served in a South Indian Restaurant

Rava Dosa
Rava Dosa is prepared with Semolina (2 cups), rice flour (1 cup) with two and one fourth
cups of water to make a thin batter. To add to the taste some chopped Onion, Green
Chillies and Coriander Leaves are fixed in the batter. A flat pan is to be used for making
Rava Dosa and the batter is thinner and watery unlike it is for a normal Dosa as it needs to
spread into a thin sheet.

Picture Courtesy: lakshmicanteen.koppa@gmail.com

Dosa Making by Street Vendor

Dahi Vada and Urad Vada

Urad Vada

Dahi Vada


Ingredients:
Black Gram Daal - 2 cups
Onion - 3 medium
Green Chilies - 3 long
Coriander leaves - Fistful
Pepper - 1/4 teaspoon
Rice Flour - 1 teaspoon
Plain Yogurt - 2 cups
Oil for frying
Salt to taste

Method:
1. Soak the daal in water for about 2 hours
2. Ground the soaked daal along with 1/2 onion, pepper and salt into thick dough
3. Chop remaining onion, green chilies and coriander leaves. Mix this with dough along
with rice flour.
4. Make a round vada with a hole in center and deep fry it. This is urad daal vada.


For seasoning:
1.
2.
3.
4.

Fry mustard seeds, red chilies, curry leaves in a teaspoon oil


Add 2 cup of thick yogurt into it with little salt
Arrange the vada in a serving dish, pour the seasoned yogurt over it
To garnish, add salted mixture (readily available in any Indian shop) over it and serve it
as a snacks.

Upma and Kesari Bhath


(Served in one plate and popularly called Chow Chow Bhath)
Upma and Kesari Bhath are salt and sweet version of semolina preparations, very popular
combination both as breakfast and as evening snack.

Upma
(to serve four)
Ingredients:
Semolina - 2 cup
Mixed Vegetables
(Beans, Carrot and peas) - 1/2 cup
Onion (large) - 2
Red Chilies - 3
Tomato (Medium) - 1
Coriander leaves - Fistful
Grated Coconut - 1 tablespoon
Mustard seeds - 1/2 teaspoon
Oil - 2 1/2 tablespoon
Curry leaves - 8 to 10 leaves
Salt to taste


Method:
1.
2.
3.
4.
5.
6.
7.
8.

Roast the semolina into light golden brown


Cook the vegetables for 1 minute in a Microwave
Chop onion, tomatoes and coriander leaves into small pieces
Heat the oil, add mustard seeds when its cracking add curry leaves and red chilies
Fry onion along with boiled vegetables.
Add tomato pieces, coriander leaves, grated coconut and semolina into it
Add hot water and cook it on a low flame till it is done
Serve hot with little pure ghee

Kesari Bhath
(to serve four)

Upma and Kesari Bhath


Ingredients:
Roasted Semolina (fine) - 1 cup
Milk - 2 cups
Kesari colour or
Yellow edible colour - few drops
Sugar - 1/2 cup
Pure Ghee-3 tablespoon
Fried Dry fruits


Method:
1.
2.
3.
4.
5.

Boil the milk with edible colour


Roast the semolina in a pure ghee
Add boiling milk into it and cook it till it becomes thick
Then add sugar to it, leave on a low flame for 1 minute
Remove into in a serving tray and garnish it with fried dry fruits.

ROTIS AND PARATHAS


Both Rotis and Parathas are made from whole wheat flour or mixture of whole wheat flour
and Maida (refined flour) in 80:20 ratio. The difference between Roti and Parathas is that
the later is rolled and made to produce at least 3-4 layers but that requires generous use of
oil, to keep layers separated ever after cooking. The Roti is a simple round rolled and
cooked on pan with or without oil.
The stuffed parathas are made by sandwiching smashed potato (with chili powder, salt,
coriander leaves, onion) between two rotis while rolling.

Aloo Parathas
(To make two)

Stuffed Paratha served with Peanut chutney


Ingredients:
Potato (Aloo) - 1/4 kg
Onion (medium size) - 1
Green Chilies (small) - 1
Coriander leaves - Fistful
Garam Masala - 1/4 teaspoon
Chili powder - 1/4 teaspoon
Pepper powder - 1/4 teaspoon
Lemon - 1/2
Wheat flour - 2 cups
Oil - 1 tablespoon
Salt to taste



Method:
1. Boil the potatoes and smash them, add cut onion, fine cut green chilies, coriander leaves,
garam masala, chili powder, pepper powder, lemon juice and salt. Now the filling is
ready.
2. Make the dough of wheat flour with water and with oil
3. Roll the dough into a round chapati
4. Keep the stuffing in the center
5. Fold it and role it into round chapati again
6. Cook it on the frying pan or tawa by adding butter oil or refined oil, till brownish
This chapati goes well with coconut chutney (Refer Chutney Recipes)

Mulli Parathas
(To make three)

Parathas making by street vendors


Ingredients:
Radish(Mulli) - 1/4 kg
Onion (medium size) - 1
Green Chilies - 1
Coriander leaves - Fistful
Pepper powder - 1/4 teaspoon
Chili powder - 1/2 teaspoon
Cumin powder - 1/4 teaspoon
Lemon- 1/2
Wheat flour - 2 cups
Salt - 1/2 teaspoon
Oil - 1 tablespoon


Method:
1. Grate the radish, add some salt keep it aside for 1/2 an hour.
2. Squeeze all the water from grated radish it should be dry
3. Mix chopped onion, green chilies, pepper powder, cumin powder, chili powder, lemon
juice, salt, coriander leaves and onion with grated radish. This is the filling of the mulli
paratha.
4. Make the dough of the wheat flour

5. Role the chapati, keep the filling in the center and fold and then roll into a round chapati
again
6. Cook it on a medium flame and with butter.

Methi Parathas
(To make 2-3)

Methi Parathas


Ingredients:
Fenugreek leaves (Methi ka Patha) - 1 cup
Green Chilies - 1
Onion (medium size) - 1
Coriander leaves - Fistful
Chili powder - 1/2 teaspoon
Cumin powder - 1/4 teaspoon
Turmeric 1/4 teaspoon
Oil - 1 tablespoon
Wheat flour - 2 cup
Egg white - 1 egg
Salt - 1/4 teaspoon


Method:
1. Cut fine onion, fenugreek leaves, and coriander leaves.
2. Mix above ingredients with chili powder, turmeric powder, cumin powder, beaten egg
and salt
3. Make a dough mixing all these with wheat flour
4. Role round chapatis and cook on pan with little butter or refined oil.

Chawal ki Roti

Served with Coconut and Tomato Chutney or Daal fry


Ingredients:
Rice Flour - 1/2 kg
Onion (Big size) - 1
Green Chilies (long) - 2
Coriander leaves - Fistful
Salt to taste


Method:
1.
2.
3.
4.

Chop onion and green chilies into small pieces


Boil about two glasses of water with salt
Add chopped onion, green chilies and coriander leaves into boiling water
Add rice flour to the boiling water little by little by stirring well so that lumps should not
be formed.
5. Make a thick dough
6. Take a plastic sheet and a small portion of dough make the chapatti with the help of your
palm.
7. Cook it on the tawa (frying pan) by adding little oil on both the sides.

CURRIES TO GO WITH BREAKFAST


VEGETARIAN CURRIES
Though these are preferred side dishes with chapatis and parathas at breakfast, these
dishes also add richness to lunch and dinner if served with bread / roti / parathas.

Moong Daal Tadaka


(to serve four)

Moong Daal Tadaka

Moong Daal


Ingredients:
Green gram Daal (Moong Daal)-1 cup
Onion (small) - 1
Garlic - 5
Tomato (big) - 1
Chilies (long) - 2
Coriander leaves - Fistful
Curry leaves - 6-7
Mustard Seeds - 1/2 teaspoon
Salt to taste


Method:
1. Put moong daal, chopped onion, tomatoes, chilies, garlic and coriander leaves into the
cooker and cook for 3 minutes under pressure
2. Cook it for 2-3 minutes and crush it.


Tadaka for seasoning:
1. Fry in a pure ghee (1 teaspoon), chopped onion, then add garlic fry it to golden brown
Add: Mustard seeds and curry leaves
2. Add all this to the cooked daal and serve hot.

Channa Daal
(to serve six)

Channa Daal


Ingredients:
Bengal gram spilt and skinned
(Channa Dal) - 1 cup
Onion (medium) - 1
Ginger-garlic paste - 1/4 teaspoon
Garam Masala powder (homemade) - 1/4 teaspoon
Tomato (medium) - 1
Green Chilies (long) - 2
Coriander leaves - Fistful
Chili powder - 1/2 teaspoon
Turmeric powder - 1/4 teaspoon
Salt to taste


Method:
Soak channa daal in water for 1/2 an hour

Then
1. Fry chopped onions in oil then add ginger - garlic paste and garam masala powder.
2. Add 1/2 teaspoon chili powder, turmeric powder, chopped chilies and tomatoes
3. Cook it in pressure cooker for 5 minutes in 1 1/2 cup water, and then add coriander
leaves and salt to taste and serve.

Daal Makhani
(to serve four)

Daal Makhani

Blackgram Daal


Ingredients:
Split Black gram Daal (Urad Daal) - 1 cup
Bengal gram Spilt & skinned
(Channa Daal) - 1/4 cup
Ginger, garlic paste - 1 teaspoon
Onion (medium) - 1
Tomato (medium) - 1
Green Chilies (long) - 2
Red chili powder - 1 teaspoon
Coriander powder - 1/2 teaspoon
Garam Masala (homemade) - 1/4 teaspoon
Coriander leaves - Fistful
Salt to taste


Method:
1. Soak split black gram daal and channa daal over night
2. Cook it in cooker with 3 cups of water till done approximate 7-8 minutes
3. A fourth of cooked daal to be ground in a mixer and mixed back into the rest


For seasoning
1. Fry chopped ginger and garlic in pure ghee
2. Add chopped onion, fry it well, then add chopped tomatoes, green chilies, red chili
powder, coriander powder and garam masala
3. Pour the cooked daal mixture into the frying pan
4. Garnish it with coriander leaves and serve.

Channa Palak Daal


(to serve five)

Served with Dosa and Chutney

Spinach (Palak)


Ingredients:
Bengal gram & skinned
(Channa Daal) - 1 cup
Palak (spinach) - 3 cups
Onion (medium) - 1
Green Chilies - 2
Tomato (medium) - 1
Chili powder - 1 teaspoon
Turmeric powder - 1/4 teaspoon
Garam Masala powder - 1/4 teaspoon
Ginger-garlic paste - 1/2 teaspoon
Coriander leaves - Fistful
Salt to taste

Method:
1. Soak channa daal for 2 hours
2. Chop palak into small pieces
3. Fry onion to golden brown, add ginger and garlic paste then chopped chilies, after this
add chili powder and turmeric powder in a pressure cooker
4. Add soaked daal and palak pieces to the cooker
5. Add chopped tomatoes and coriander leaves. Cook under pressure with 2 cups of water
for 4 to 5minutes. Salt to taste.

Khabuli Channa
(to serve six)

Served with Poori


Ingredients:
White Chick peas/Garbanzo
beans (Kabuli Channa) - 1/4 kg.
Onion (big) - 2
Tomato (medium) - 3
Garlic - 6-7
Coriander leaves - Fistful
Cumin - Fenugreek Seeds Powder
Tamarind paste - 3/4 teaspoon
Green Chilies - 3 to 4
Mustard seeds - 1/2 teaspoon
Salt to taste- 1/2 teaspoon


Method:
1. Soak kabuli channa in water for over night
2. Cook it under pressure in a cooker for about 10 to 12 minutes
3. Grind a mixture of the following ingredients: chopped onion, tomatoes, garlic, cumin
and fenugreek seeds powder, coriander powder and coriander leaves
4. Pour this mixture masala into the boiled channa and add chili powder, turmeric powder,
tamarind paste and boil it in an open pan for 5-6 minutes.


For seasoning:
1.
2.
3.
4.

Heat oil in a pan with chopped garlic pieces, mustard seeds and curry leaves.
Pour this tadaka to the cooked channa in the pan
Garnish with fresh green chilies and coriander leaves
It can be served with cut onion, chilies, coriander leaves, salt and lemon juice with poori
or chapati.

Poori and Aloo Palya


Making Poori:
1. Poori is nothing but deep fried rolled chapati. To make the poori crisp the whole wheat
flour is mixed with 25% of refined wheat flour and some oil is added at the time of
kneading the dough. Poori is also served with aloo palya.

Rajma Curry
(to serve four)

Rajma Curry

Rajma


Ingredients:
Red Kidney beans (Rajma) - 2 cups
Onion - 2
Green Chilies - 2 to 3
Tomato (big size) - 1 big
Coriander leaves - Fistful
Garam Masala (homemade) - 1/2 teaspoon
Ginger-garlic paste - 1/2 teaspoon
Chili powder - 1 teaspoon
Turmeric powder - 1/2 teaspoon
Coriander powder - 1/2 teaspoon
Lemon(medium) - 1
Salt to taste

Method:
1. Soak rajma for overnight.
2. Cook it in pressure cooker with 2 cups of water and salt for 10 12 minutes or till it is
done
3. Heat oil in a vessel or deep pan and add cut onion, cut chilies and fry to brown
4. Then add ginger-garlic paste, garam masala, chili powder, coriander powder and
turmeric powder and fry well for 3 minutes
5. Add cut tomatoes and coriander leaves
6. Add boiled rajma to it, cook it in low flame for about 5 minutes and then add lemon
juice
7. Garnish with green chilies and coriander leaves.

Mod (Sprouted) Moong Sundal


(to serve six)

Mod (sprouted) Moong Salad


Ingredients:
Sprouted Moong (green gram) - 2 cups
Onion (large size) - 2
Green Chilies (long) - 2
Coriander leaves - Fistful
Curry leaves - 6 to 7 leaves
Mustard Seeds - 1/2 teaspoon
Lemon(medium) - 1
Coconut grated - 2 table spoon
Oil-2 tablespoon
Salt to taste


Method:
Boil the sprouted moong in a pressure cooker with 2 cups of water. Instead of moong any
sprouted pulse such as chick peas, beans, etc., can be used.


For seasoning:
1. Heat oil in a vessel or deep pan

2.
3.
4.
5.
6.

Then add mustard seeds


Add finely chopped onion, green chilies, curry leaves and coriander leaves
Add boiled sprouted moong to the pan
Add grated coconut, lemon juice and salt to taste
Garnish with fresh coriander leaves and serve.

Aloo Palya
(to serve six)

Aloo Palya


Ingredients:
Potatoes - 1/4 kg
Onion (Medium) - 2
Green Chilies (long) - 2
Chili powder - 1/2 teaspoon
Turmeric powder - 1/4 teaspoon
Coriander leaves - Fistful
Oil - 2 tablespoon
Curry leaves - 8 to 10 leaves
Mustard seed - 1 teaspoon
Soaked and crushed pigeon peas - 2 teaspoons
Salt to taste


Method:
1. Boil the potatoes under pressure with water or in a microwave till it is soft. Clean the
potatoes and smash into pieces
2. Cut onion and chilies into small pieces
3. Heat oil in a frying pan then add mustard seeds, curry leaves when the mustard seeds
cracks, add soaked and crushed pigeon peas and fry
4. Put chopped onion and green chilies, fry to transparent, then add chili powder, turmeric

powder and salt


5. Add smashed potatoes to it and mix it well
6. Garnish with chopped coriander leaves before serving.

Dum Gobi

Dum Gobi served with Parathas


Ingredients:
Gobi (Cauliflower) - 1 (2 kg)
Onion (Medium size) - 2
Ginger chopped - 1/2 teaspoon
Chili powder - 1 teaspoon
Turmeric powder - 1/4 teaspoon
Oil - 1 tablespoon
Salt to taste


Method:
1.
2.
3.
4.
5.
6.

Split cauliflower into smaller portion


Soak it in salt water for few minutes
Chop onion into small pieces, chopped ginger
Fry onion into transparent then add chopped ginger
Add chili powder, turmeric powder and salt to the pan
Add clean cauliflower to the pan and cook it on low flame without adding water and
closing the pan with lid.
7. Cook it for 4 5 minutes
8. Lastly garnish with coriander leaves before serving.

Aloo Baingan Sukha (Potatoes and Egg plant fry)


(to serve for six)

Aloo Baingan Sukha


Ingredients:
Potatoes - 1/4 kg
Egg plant - 1/4 kg
Onion (Medium) - 2
Red Chilies (long) - 2
Chili powder - 1/4 teaspoon
Coriander leaves - Fistful
Turmeric powder - 1/4 teaspoon
Curry leaves - 8 to 10
Mustard seeds - 1/2 teaspoon
Grated Coconut - 1 tablespoon
Oil - 2 tablespoon
Salt to taste


Method:
1. Cut potatoes into small pieces, microwave for about 1 minute by adding 1/4 cup of
water
2. Cut egg plant into medium pieces
3. Cut onion into small pieces
4. Heat oil in a cooking vessel, add mustard seeds, red chilies and curry leaves

5.
6.
7.
8.

Fry onion, then add chili powder and turmeric powder


Add boiled potatoes along with left over water and egg plant pieces into it and add salt
Add grated coconut and coriander leaves into it
When it is cooked, serve it with chapatis.

Milwi Tharkari Khurma (Mixed Vegetable curry)


(to serve four)

Milwi Tharkari Khurma


Ingredients:
Mixed vegetables
Beans - 50 grams
Peas (Harya Mattar) - 50 grams
Potato (large) - 1
Cauliflower - 1 (small)
Carrot - 2
Capsicum (large) - 1
Onion (medium) - 2
Tomatoes (medium) - 2
Coconut paste - 3 tablespoon
Lemon (small) - 1
Cashew nut paste - 1 tablespoon
Ginger-garlic paste - 1 teaspoon

Garam Masala powder - 1/2 teaspoon


Chili powder - 1 teaspoon
Turmeric powder - 1/4 teaspoon
Coriander powder 1/2 teaspoon
Oil - 2 tablespoon
Plain Yogurt - 1 tablespoon
Salt to taste


Method:
1. Fry onion into transparent in pressure cooker
2. Mix grind the following ingredient :
(a) Ginger-garlic paste
(b) Garam masala powder
(c) Coriander leaves and make a paste of these ingredient
3. Add this paste, chili powder, coriander powder and turmeric powder into the cooker and
fry
4. Add cut and clean vegetables, yogurt, lemon juice, coconut paste, tomato puree, salt and
water and cashew nuts paste to enhance taste
5. Cook it in a pressure cooker for about 3 minutes
The mixed vegetable khurma is ready to serve along with chapatti and basmati fried rice
or even white steamed rice.

CURRIES TO GO WITH BREAKFAST


NON-VEGETARIAN
Paya ka Shorba (Lamb legs curry)
(to serve four)

Paya Ka Shorba with Parathas


Ingredients:
Lamb legs (paya) - 1/2 dozen (cut and cleaned)
Onion (big size) - 1
Tomato (small size) - 1
Ginger-garlic paste - 1/2 teaspoon
Garam Masala powder - 1/4 teaspoon
Coconut paste - 1 teaspoon
Coriander leaves - 1 tablespoon
Chili powder - 1/2 teaspoon
Turmeric powder - 1/4 teaspoon
Coriander powder - 1/4 teaspoon
Lemon (small size) - 1
Pepper powder - 1/4 teaspoon
Salt to taste


Method:
1. Clean paya (lamb legs) very well

2. Put paya into pressure cooker allow to dry all the water on the stove then add turmeric
powder, finely chopped onion and salt.
3. Cook it for about 17 to 20 minutes under pressure by adding sufficient water to make a
soup
4. Grind the masala with the following ingredients:
a. Ginger-garlic paste
b. Garam Masala powder
c. Coconut paste
d. Little Coriander leaves
e. Tomato
f. Pepper powder
5. Open the pressure cooker, put all the ground ingredients into the soup along with chili
powder, coriander powder and add coriander leaves and lemon juice
6. Cook again in the pressure cooker for about another 6 8 minutes, or till the paya is
done.
The paya with lot of soup is ready to serve. Go best with chapati or bread.

Kheema Sukha (Minced Meat Fry)


(to serve five)

Kheema Sukha


Ingredients:
Minced meat - 1/2 kg
Onion (big size) - 4
Chilies(long) - 4
Coriander leaves - Fistful
Chili powder - 1 teaspoon
Turmeric powder - 1/2 teaspoon
Ginger-garlic paste - 1 teaspoon
Garam Masala powder - 1/2 teaspoon
Green Peas (Harya Mattar) - 1 cup
Tomato (small) - 1
Oil - 2 tablespoon
Salt to taste


Method:
1.
2.
3.
4.
5.

Dry kheema (minced meat) in a pressure cooker by adding turmeric powder and salt
Cook it under pressure for about 3 to 4 whistle on the low flame and keep it aside
Fry the onion into transparent (not golden brown) in a pan, then add chopped chilies
Add ginger-garlic paste, garam masala powder, chili powder and turmeric powder
Transfer the cooked minced meat into the pan and add cut peas, tomatoes and coriander

leaves and cook in the pan till all water is evaporated.


It is a dry side dish, served with chapatis or rotis .

Bheja Sukha (Lamb Brain Fry)


(to serve five)

Bheja Sukha


Ingredients:
Lamb brain - 3 nos
Dill leaves
(Soy ka patha) - 3 cup cut and cleaned
and washed
Onion (medium) - 4
Tomatoes (medium) - 1
Ginger-garlic paste - 3 /4 teaspoon
Garam Masala powder - 1/2 teaspoon (homemade)
Chili powder - 1 teaspoon
Turmeric powder - 1/2 teaspoon
Coriander leaves - 2 teaspoon
Green Chilies- 2 to 3
Oil - 2 tablespoon

Note : If dill leaves are not available it can be only cooked with chopped Onion.


Method:
1. Soak brain into water for 3 to 4 minutes, remove all the red veins slowly without

2.
3.

4.
5.
6.

damaging the white part.


Cut long pieces of brain with little turmeric powder and salt, cook it for about 5 minutes
with a cup of water in a pan or a vessel
Chop onion, green chilies into small pieces and fry in a pan to transparent. Add gingergarlic paste, garam masala powder, chili powder, turmeric powder and fry well
for 2 3 minutes
Then add dill leaves, chopped tomatoes and salt to taste and coriander leaves
Add a little water to cook all these things for 4 5 minutes
Finally add brain pieces to the cooked gravy and continue to cook all together on low
flame for about 4 to 5 minutes till all the water evaporates.

Brain with soy ka patha is ready to eat with parathas.

Anday ka Kharaz
(to serve four)

Anday ka Kharaz


Ingredients:
Egg - 3
Onion - 1/4 kg
Green Chilies - 2
Coriander leaves - Fistful
Chili powder - 1/2 teaspoon
Turmeric powder - 1/2 teaspoon
Salt to taste


Method:
1.
2.
3.
4.

Chop onion, green chilies and coriander leaves into small pieces
Fry onion in a sufficient oil (1 tablespoon) along with green chilies
Add chili powder, turmeric powder and salt
When onion is 70% cooked break the egg drop it on the onion cook it for a second by
stirring into small pieces
5. Garnish it with coriander leaves.

Kubat (A dish made with coconut milk)


(to serve four)

Kubat


Ingredients:
Egg - 3
Coconut milk- - 4 glasses
Onion (small) - 1/2 portion
Tomato (small) - 1/2 portion
Ginger garlic paste - 1/4 teaspoon
Garam Masala powder - 1/4 teaspoon
Chilli powder - 1/2 teaspoon
Turmeric powder - 1/4 teaspoon
Oil - 1 tablespoon
Cardamom - one or two
Coriander leaves - Fistful
Cinnamon - 1 small piece
Salt to taste


Method:
First Stage:
1. Extract the fresh coconut milk or pay readily available fresh coconut milk without sugar
2. Grind thick paste of the following ingredients

a) Onion
b) Tomato
c) Ginger garlic paste
d) Garam Masala powder
Mix the ground masala with chilli and turmeric powder
3. Stir the paste in half cup of water and strain it to remove solid grains add the filtered to
the coconut milk
4. Condense this milk on low flame by adding pinch of salt to it
5. It takes long time to thicken it. Keep stirring it
6. Oil settles at the top
7. Season it with oil and cardamom and cinnamon pieces

Second Stage:
1. Boil the eggs by putting little salt and remove the shell then skit half eggs and drop into
the curry and serve.
A delicious side dish is ready to eat with chapati.

LUNCH AND DINNER


The diversity of food as well as the style of serving is different between the Indian
communities, depending on the religious practices and regional affiliations. This
difference is visible both at home and in the large feeding dinners and lunches which are
very popular in the weddings and other gatherings. The vegetarian lunch or dinner is
served on Banana leaves and people are normally seated in a row. The food is brought to
the table item by item by the professional servers who skillfully drop their dish on the leaf
and keep moving and reappearing for replenishing. The Vegetarian food in restaurants is
popularly served in large steel plate with many small containers with different curries and
palyas. In some vegetarian restaurants the lunch or dinner is also served on a cut banana
leaf which is believed to be hygienic.

A typical Vegetarian Dinner served in Banana leaves in a Wedding

Typical vegetarian meal serving in South India

Picture of Non-Vegetarian feeding in a Muslim Wedding


The non-vegetarian lunches and dinners in the marriages or functions with large gathering
are also served with people seated in rows or in isolated tables. The food is kept on the
table or in a buffet and the people help themselves. These are the traditional practices, but
sometimes you see a mix of both during the lunch and dinners served in marriages with
gatherings of several hundreds and often in thousands. The major difference between
vegetarian and non-vegetarian dinners is the large number of varieties and courses offered
in vegetarian food unlike in non-vegetarian dinners. Commonly, the Biryani is the main
dish with curry, a daal, a raitha and sometimes chicken as side dish along with Parathas in
any non-vegetarian mass feeding lunch or dinner.

DISHES FOR LUNCH AND DINNER


VEGETARIAN CURRIES
Toor Daal Palak Katli
(to serve four)

Toor Daal Palak Katli


Ingredients:
Pigeon peas Spilt and skinned
(Toor Daal) - 1 cup
Spinach - chopped 2 cups
Onion (medium) - 1
Garlic - 5-6
Green Chilies - 2 cut
Tomatoes (small) - 3
Tamarind paste - 1/2 teaspoon
Cumin, Fenugreek powder
(homemade) - 1/2 teaspoon
Chili powder - 1 teaspoon
Turmeric powder - 1/4 teaspoon
Coriander leaves - Fistful
Refined oil - 1 tablespoon
Curry leaves - 8-10
Mustard - 1/4 teaspoon
Salt to taste



Method
Pressure cook all the ingredients with 3 cups of water except curry leaves and mustard for
about 10 minutes. Release the steam and smash the cooked daal.


For seasoning
1. Heat oil in a frying pan then add mustard seeds, small garlic pieces and fry well. Add a
few curry leaves in the end to oil.
2. Add smash daal into the frying pan and allow it to cook for one minute.
This can be served with the plain white rice.

Toor Daal (Also known as Sambar)


(to serve four)

Toor Daal

Toor Daal


Ingredients:
Pigeon peas Spilt and skinned - 1 Cup
(Toor Daal / Arhar ki Daal)
Onion (medium) - 1
Garlic - 5-6
Tomatoes (medium) - 3
Green Chilies (long) - 2
Chili powder 1/2 teaspoon
Tamarind paste - 1/2 teaspoon
Cumin + Fenugreek
powder (roasted) - 1/2 teaspoon
Curry leaves - 7-8
Coriander leaves, Mustard Seeds-1/2 teaspoon
Turmeric powder

Salt to taste


Method:
1. Pour washed toor daal into cooker together with chopped onion, tomatoes, chilies,
garlic, chili powder, turmeric powder, cumin, fenugreek seeds powder and coriander
leaves. Cook it for 8-10 minutes under pressure.
2. Then mash the above cooked ingredients and add tamarind paste and salt to taste
3. Add cut drumsticks with salt to the smashed daal and cook for another two minutes
under pressure.

Tadaka for seasoning:
Heat oil in a small pan, add chopped garlic, fry to golden brown and add mustard seeds
and curry leaves. This is known as tadaka. Pour the tadaka on the surface of smashed daal
cooked with drum sticks and serve hot.

Mulli-Moong Kadai
(to serve five)

Mulli Moong Kadai

Green gram


Ingredients:
Green Gram Daal
(Sabut Moong Daal) - 1 cup
Radish - 2 nos.
Onion (medium) - 1
Garlic - 5-6
Tomatoes (small) - 2
Coriander leaves - Fistful
Cumin + Fenugreek
powder (homemade) - 1/2 teaspoon
Coconut paste - 2 tablespoon
Tamarind paste - 1/2 teaspoon
Chili powder - 1 teaspoon
Turmeric powder - 1/4 teaspoon

Coriander powder - 1/2 teaspoon


Curry leaves - 8-10
Mustard - 1 teaspoon
Oil - 2 tablespoon
Salt to taste


Method
1. Dry roast green gram daal to golden brown in a pan
2. Make masala of the following ingredients
a. Coconut paste
b. Onion
c. Tomatoes
d. Garlic
e. Coriander leaves
f. Cumin and Fenugreek seeds powder
3. Pour roasted green gram daal, chopped radish, masala, chili powder, turmeric powder,
coriander powder, tamarind paste and salt into the pressure cooker with two cups of
water and cook it for 5 6 minutes.
For seasoning
Heat oil in a frying pan, then add garlic pieces and fry to golden brown. Add mustard
seeds and curry leaves. Transfer this onto the curry.
It is ready to serve with rice or chapati.

Bhaji ka Char

Bhaji, Char and Kabab


Bhaji is common name for green leaves. The green leaves used here could be Drum stick
leaves, or Amarantus leaves or other edible green of this family
Ingredients:
Spinach (Bhaji) - 1 big bowl
Whole Green Gram
(Moong Daal) or Pigeon peas
(Toor / Arhar ki Daal) - 1 cup
Onion (large) - 3
Coconut pieces - few
Coriander leaves - 1 tablespoon
Garlic - 10 to 12
Turmeric Powder - 1/2 teaspoon
Tomato (medium) - 1
Chili powder - 1 1/2 teaspoon
Curry leaves - 10 to 15
Pepper powder - 1/2 teaspoon
Cumin and Fenugreek
Seeds powder - 1/2 teaspoon
Tamarind paste - 1 teaspoon
Oil - 2 teaspoon
Salt to taste



Method: This has to be prepared in two stages
1. Boil the roasted moong (no need to roast if Arhar is used) and green leaves in pressure
cooker for two whistles (otherwise it will be overcooked) by adding two glasses of water
2. Decant the water and keep the stalk cooked leaves aside for use.

To make bhaji:
1. Grind the following ingredients: a. Coconut pieces b. Garlic and Coriander leaves
2. Fry chopped onion (2) in sufficient oil, then add the above together with masala chili
powder 1/2 teaspoon, 1/4 teaspoon turmeric powder and salt to taste
3. Add cooked leaves and moong (strained) to the masala and stir it well (This becomes the
side dish - Bhaji)

To make char:
1. Grind the following ingredients: onion (1 medium), tomato, garlic, coriander leaves,
curry leaves, cumin Fenugreek seeds powder and pepper powder
2. Heat oil in a pan add mustard seeds, when cracks, put the above ground masala and fry
it by adding chili powder, turmeric powder and tamarind paste
3. Add the stalk which is strained from the green leaves and green gram or soup to the pan
with masala.
This is Bhaji ka char, where the Bhaji is served as side dish and the char as a spicy curry.
This makes typical South Indian lunch with white rice.

Besan ki Kadai
(to serve eight)

Besan ki Kadai


Ingredients:
Besan (Bengal gram flour) - 200 grams
Onion (medium) - 4
Garlic - 5 to 6
Coriander leaves - 2 tablespoon
Cumin and Fenugreek Seeds powder - 1/2 teaspoon
Chili powder - 1 teaspoon
Turmeric powder - 1/2 teaspoon
Coconut grated - 1/2 cup
Roasted Channa - 1/4 cup
Mustard - 1/2 teaspoon
Tamarind paste - 1/2 teaspoon
Curry leaves - 7 to 8 leaves
Green Chilies - 4 to 5
Tomato (small) - 1
Oil - 2 tablespoon
Salt to taste

Method:

1. Make the paste of the following ingredients:


a. 1 chopped Onion
b. Garlic
c. Coriander leaves
d. Cumin Fenugreek Seeds powder
e. Grated coconut
f. Roasted channa powder
g. Tomato
2. For seasoning
a. Heat oil in the vessel
b. To this add mustard seeds and curry leaves to crack
c. Add the paste of the ingredients
d. Add chili powder, turmeric powder, tamarind paste, salt to taste and water to make
medium thick kadai
3. Mix besan (Bengal gram flour), finely chopped onion, green chilies, coriander leaves,
salt and water to thick and consistent batter
4. Make small round cutlets of this batter and deep fry it or steam it
5. Put these cutlets into besan ki kadai and garnish with coriander leaves and serve.

Bagara Baingan
(to serve six)

Bagara Baingan


Ingredients:
Round Brinjal (egg plant) - 1/2 kg
Onion (large) - 2
Tomatoes - 3
Sabut Garam Masala Cloves - 3
Cinnemon - 3
(small): Cardamom 3
Garam Masala powder - 1/4 teaspoon
Ginger-garlic paste - 1 teaspoon
Black Pepper (sabut) - 10-15
Curry leaves - 10-15
Coconut paste - 1 small piece
Poppy seeds (kus kus) - 1 tablespoon
Sesame seeds (Til) - 1 tablespoon
Ground nut seeds - 2 tablespoon
Chili powder - 1 teaspoon
Turmeric powder - 1/2 teaspoon
Tamarind paste - 1 tablespoon
Cumin Fenugreek Seeds powder - 1 teaspoon

Oil to fry - 3-4 tablespoon


Salt to taste


Method:
1. Fry and make masala of the following ingredients:
Onion, coconut, poppy seeds (kus kus), sesame seeds (til) and groundnut seed.
Grind all the above into some fine paste
2. Use a deep fry pan to fry the onion into transparent and add black pepper, sabut garam
masala, curry leaves into it. Add ginger-garlic paste, garam masala powder, turmeric
powder and chili powder
3. Add full size brinjal half split into 4 quarters along with tomatoes and coriander leaves
4. Now add the paste, salt, tamarind, cumin, fenugreek seeds powder and water, cook on a
low flame for 5 6 minutes (Note: Use sufficient oil so that oil is covers at the top of the
curry with thick gravy settling down)
5. When once the oil is settled and brinjal is cooked add two, three green chilies to garnish
it.
A very tasty bagara baingan is ready and tastes good with fried rice or biryani or even with
chapati. It is often stored for weeks.

Khatta Baingan
(to serve six)

Katta Baingan


Ingredients:
Brinjal-1/2 kg
Onion (large) - 1
Tomatoes - 4 to 5
Ginger-garlic paste - 1 teaspoon
Cumin Fenugreek Seeds powder - 1/2 teaspoon
Curry leaves - few
Green Chilies - 4 to 5
Chili powder - 1 teaspoon
Turmeric powder - 1/4 teaspoon
Coriander powder - 1/2 teaspoon
Tamarind paste - 1 teaspoon
Oil - 3 tablespoon
Salt to taste


Method:
1. Fry onion in pan to transparent with 3 table spoon oil. Add ginger-garlic paste, chili
powder, turmeric powder and small pieces of tomatoes, cook it well. Then, mash it well,
and add brinjal, cumin fenugreek seeds powder, curry leaves, green chilies and coriander

leaves.
2. Add tamarind paste, salt and cook till the brinjal is tender and oil is settled at the top
This makes good side dish with khichidi, biryani and chapatti

Tomato ka Bhurta
(to serve for six)

Tomato Ka Bhurta


Ingredients:
Tomatoes - 1/2 kg
Green Chilies - 4
Chili powder - 3/4 teaspoon
Turmeric powder - 1/4 teaspoon
Coriander leaves - Fistful
Tamarind paste - 1 teaspoon
Cumin Fenugreek
Seeds powder - 1/2 teaspoon
Mustard - 1/4 teaspoon
Curry leaves - 10 12 leaves
Sabut red Chilies - 2
Garlic - 6
Oil - 1 tablespoon
Potato (small) - 1
Onion(medium) - 1
Salt to taste

Method:
1. Chop tomatoes into small pieces
2. Put all the ingredients into cooker
(a) Tomatoes
(b) Green Chilies
(c) Chili powder
(d) Turmeric powder
(e) Coriander leaves
(f) Onion
(g) Garlic
(h) Cumin Fenugreek Seeds powder
(i) Tamarind paste
(j) Small pieces of potatoes
(k) Salt
3. Cook it till it becomes a nice paste or slightly smash it when it is cooled

For Seasoning:
Heat oil in a deep pan add 2 - 3 small pieces of garlic and fry it till golden brown then add
red dry chilies, mustard seeds and curry leaves. Pour this on to the curry and gently mix.
Tomato ka bhurta is ready to serve. This tastes good with plain rice, along with mutton
masala as side dish.

Channa Mod-Baingan
(Sprouted Chick peas and Egg plant Curry)
(to serve six)

Channa Mod-Baingan


Ingredients:
Sprouted Chick peas - 2 cups
Brinjal - 1/4 kg
Onion (large) - 1
Tomatoes - 3 to 4
Coconut paste - 1/4 cup
Ginger-garlic paste - 1 teaspoon
Chili powder - 1 teaspoon
Turmeric powder - 1/4 teaspoon
Coriander powder - 1/2 teaspoon
Coriander leaves - 1 tablespoon
Oil
Salt to taste


Method:
1. Fry onion in a pressure cooker into transparent and add ginger-garlic paste, chili powder,
turmeric powder and fry well. Put tomatoes puree into it and then add sprouted chick
peas and salt and two cups of water. Cook under pressure for about 5 minutes.

2. Open the cooker add coconut paste and brinjal, cook again for about 2 minutes again,
closing the lid.
The curry will be ready and tastes good with plain steamed rice or chapati.

NON-VEGETARIAN CURRIES
Gosht Khurma
(to serve six)

Gosht Khurma


Ingredients:
Mutton (good quality) - 1/2 kg
Coconut grated - 1 cup
Potatoes (big size) - 3
Chili powder - 1 teaspoon
Onion (big size) - 2
Turmeric powder - 1/2 teaspoon
Ginger-garlic paste 1 table spoon
Garam Masala
powder (homemade) 1/2 teaspoon
Coriander leaves - 1 teaspoon
Plain Yogurt - 1/2 cup
Lemon (medium size) - 1
Tomatoes (small size) - 3
Oil - 1/2 cup
Salt to taste


Method:

1. Grind and make a paste of the following ingredients:


Ginger-garlic paste, garam masla powder and coriander leaves
2. Fry finely chopped onion into golden brown in a cooker then add the above paste and
fry well
3. Add chili powder, turmeric powder and salt
4. Add cleaned meat pieces and mix well
5. Add yogurt and lemon juice
6. Pressure cook for about 10 minutes depending upon the quality of meat
7. Add paste of grated coconut and tomatoes ground in a mixi
8. Add potato pieces
9. Cook it till the potatoes done and oil settled at the top again under pressure for 2-3
minutes.
Gosht khurma is ready to serve with basmati fried rice or plain steamed rice.

Gosht Tharkari Salan


(vegetables like Knol khol, Radish etc., Curry)
(to serve six)

Gosht Knol khol

Knol Khol


Ingredients:
Mutton - 1/4 kg
Knol khol (Gathgobi) - 1/4 kg
Onion (medium) - 1
Ginger - garlic paste - 1 teaspoon
Tomatoes (small size) - 3
Chili powder - 1 teaspoon
Turmeric powder - 1/4 teaspoon
Oil - 1 table spoon
Coriander leaves - Fistful
Grated Coconut - 1 cup
Salt to taste

Method:
1.
2.
3.
4.
5.
6.

Grind and make a paste of grated coconut and tomatoes.


Fry chopped onion in oil in a cooker together with ginger-garlic paste
Add chili powder, turmeric powder and fry for some time
Then add mutton & Knol khol pieces and cook till water is dried
Add coconut, tomato paste, coriander leaves and salt
Cook all under pressure cooker for about 10 minutes. Add water sufficient to make thick
gravy.

Tastes good with plain steamed rice.

Dalcha
(to serve six)

Dalcha

Gourd


Ingredients:
Mutton - 1/4 kg
Pigeon peas spilt and skinned
(Toor Daal/Arhar ki Daal)-1 1/2 cup
Onion (medium size) - 2
Tomatoes (medium size) grind to paste - 3
Garam Masala powder (Homemade) - 1/2 teaspoon
Ginger - garlic paste - 1 teaspoon
Coriander leaves - 2 tablespoon
Chili powder - 1 teaspoon
Cumin - 1/2 teaspoon
Turmeric powder - 1/2 teaspoon
Green Chilies - 2 to 3
Tamarind paste - 1/2 teaspoon
Oil - 1/2 cup

Salt to taste


Method:
1. Boil toor daal with little oil and salt in a pressure cooker for 5 minutes and mash it well.
2. Make masala of the following ingredients :
a. Ginger - garlic paste
b. Garam Masala
c. Coriander leaves
d. Cumin
3. Fry onion into golden brown in a cooker add the ground masala and fry well for 3-4
minutes
4. Then add chili powder and turmeric powder
5. Add mutton pieces into it fry well, cook it under pressure by adding tomato paste for
about 8 to 10 minutes (depending upon the quality of mutton)
6. Add smashed daal into the mutton gravy and leave it for few seconds till the oil settle at
the top
7. To make it more tasty add small pieces of bottle gourd (lawki), pre-cooked in salt water.
8. Transfer it into a bowl, garnish it with coriander leaves and green chilies
The mutton dalcha goes well with biryani, ghee rice and chapati

Kofta Salan (Mutton balls curry)


(to serve six)

Kofta Salan

Kofta Fry


Ingredients:
Minced Meat - 1/4 kg
Onion (medium size) - 2
Coconut paste - 4 cup
Roasted Channa dal powder - 2 tablespoon
Ginger - garlic paste - 1 tablespoon
Garam Masala - 1 tablespoon
Chili powder - 2 teaspoon
Turmeric powder - 1 teaspoon
Tomatoes (medium size) - 3 to 4
Coriander leaves - Fistful

Oil - 2 tablespoon
Green Chilies - 3
Salt to taste


Method: (To make kofta follow the following instructions)
1. Grind or mix in a small jar of mixi the following ingredients
a. Minced meat
b. Roasted channa Daal powder
c. Onion chopped into small pieces 3/4
d. Coconut paste 1 teaspoon
e. Tomato 1/2 cut into small pieces
f. Chili powder and Turmeric powder
g. Ginger-garlic paste 1 teaspoon
h. Garam Masala 1 /2 teaspoon
i. Coriander leaves
j. Salt to taste
It makes thick dough after grinding and make a small ball out of it on your palm applying
little water. These are called Koftas. Keep the koftas aside in a plate for adding to the
gravy. The same koftas can also be fried on a pan with a little oil. Often kofta curry is also
served along with Kofta fry.

To make curry
1. Grind remaining tomatoes and coconut paste, water and salt into a paste
2. Fry the onion to transparent with ginger-garlic paste in pressure cooker
3. Then add garam masala powder, chili powder, turmeric powder and fry well. Then add
the tomatoes and coconut paste
4. It makes a thick gravy
5. Add coriander leaves and green chilies and cook till boil
6. When the curry start boiling put koftas into the curry and cook it in pressure cooker for
about 5 minutes
The delicious kofta curry is ready to serve with plain rice or khichdi or chapati.

Gosht Baingan Salan


(to serve five)

Gosht Baingan Salan


Ingredients:
Mutton - 1/4 kg
Brinjal or egg plant (long) - 1/4 kg
Coconut paste - 1 cup
Tomatoes puree - 1 cup
Garlic paste - 1/2 teaspoon
Cumin Fenugreek
Seeds powder - 1/2 teaspoon
Onion (grind) - 2 tablespoon
Coriander leaves - 1 tablespoon
Chili powder - 1 teaspoon
Turmeric powder - 1 teaspoon
Coriander powder - 1/2 teaspoon
Tamarind paste - 1/2 teaspoon
Oil - 1 tablespoon
Salt to taste


Method:

1. Fry onion to transparent in pressure cooker, add garlic paste and cumin fenugreek seeds
powder fry well
2. Add chili powder, coriander powder and turmeric powder
3. Put cleaned, mutton pieces and salt to taste
4. Cook it under pressure till the 80% of the mutton is done (5 6 minutes)
5. Then open the pressure cooker add brinjal (long pieces) into it with coconut paste,
tomato puree and coriander leaves
6. Cook it open until the brinjal is cooked in about 2 3 minutes and oil is settled at the top
of the curry
Mutton with brinjal curry is ready to serve with plain rice.

Kulthi ka kat (made from Horse Gram extract) with kofta or


egg.
(to serve for 6 Members)

Kulthi ka kat


Ingredients:
Horse gram (Kulthi) - 1 kg
Onion (medium size) - 2
Tomatoes - 4
Coconut paste - 3 tablespoon
Ginger-garlic paste - 1 teaspoon
Garam Masala - 1/2 teaspoon
Cumin + Fenugreek
Seeds powder - 1/2 teaspoon (roasted)
Coriander leaves - 1 teaspoon
Curry leaves - 1 teaspoon
Chili powder - 1 teaspoon
Tamarind paste - 1 teaspoon
Oil - 2 teaspoon
Salt to taste


Method:
1. Boil the horse gram in a pressure cooker by adding sufficient water, for about 10

minutes. Decant and collect brownish water in a big vessel


2. Repeat it one or two times to get the full extract.
3. Evaporate this extract and till it condensed to a thick brown gravy. Then add the paste of
the following ingredients:
a. Coconut paste
b. Onion
c. Tomatoes paste
d. Ginger-garlic paste
e. Garam Masala powder
f. Cumin Fenugreek Seeds powder
g. Coriander leaves
All the above ground in one go in a mixi grinder
4. Add chili powder, tamarind paste and salt
5. Fry onion by adding oil or butter or ghee in a frying pan. Then add curry leaves.
Transfer this to the thick gravy.
6. Add mutton koftas to it, (for making mutton kofta follow the mutton kofta recipe) and
boil it till it is done.
A thick brown colour horse gram kat is ready to serve as a vegetarian dish. But normally
the separately prepared mutton koftas or boiled and split eggs are added. This has a long
shelf life and even stocked in deep freezer for over an year. The thicker it is condensed by
evaporations, more tasty it is.

Tomato ka Khatta
(to serve four)

Tomato ka Khatta


Ingredients:
Tomatoes-1/2 kg
Egg (optional) - 4
Green Chilies - 4
Coriander leaves - 1 table spoon
Ginger-garlic paste - 1 teaspoon
Cumin and Fenugreek
Seeds powder - 1/2 teaspoon
Onion (large) - 1
Chili powder - 1 teaspoon
Turmeric powder - 1/4 teaspoon
Salt to taste
Oil


Method:
1. Chop tomatoes into small pieces
2. Fry onion in a deep pan and add ginger-garlic paste, chili powder and turmeric powder
3. Add tomato pieces, green chilies, cumin fenugreek seeds powder, salt and coriander
leaves. Cook till the tomatoes done well.
4. Boil the eggs, remove the shells. Put it into tomato curry

This is good curry with khichdi.

Khopre ka Char
(to serve four)

Khopre ka Char


Ingredients:
Coconut paste - 1 cup
Tomatoes cut - 1/2 cup
Onion (medium) - 1
Garlic - 6 pods
Coriander leaves - Fistful
Chili powder - 1 teaspoon
Turmeric powder - 1/4 teaspoon
Cumin Fenugreek Seeds powder - 1/2 teaspoon
Egg (optional) - 4
Tamarind paste - 1 teaspoon
Curry leaves - 8 to 10 leaves
Sabut red Chilies - 2 to 3
Mustard Seeds - 1/2 teaspoon
Oil
Salt to taste


Method:

1. Make paste of the following ingredients:


(a) Onion
(b) Garlic
(c) Coriander leaves
(d) Cumin, Fenugreek Seeds powder
2. Fry mustard seeds, curry leaves, dry red chilies, chili powder, turmeric powder and fry
well for 3 4 minutes
3. Add ground coconut, tomato paste, tamarind and salt
4. When start boiling break open the eggs, and drop into the curry. Do not stir and allow
the eggs to cook in the gravy.
Coconut curry with eggs are ready to eat with plain rice.

Murgh Khurma (Chicken Khurma)


(to serve six)

Murgh Khurma


Ingredients:
Chicken (medium pieces) - 1/2 kg
Onion (large size) - 1
Tomatoes (medium size)
as paste - 3
Yogurt - 2 tablespoon
Lemon small size - 1
Ginger-garlic paste - 1 teaspoon
Garam Masala powder - 1/2 teaspoon
Coriander leaves - Fistful
Coconut paste - 1/2 cup
Chili powder - 1 1/2 teaspoon
Turmeric powder - 1/2 teaspoon
Oil - 2 1/2 table spoon
Salt to taste


Method:
1. Fry onion into golden brown in a pressure cooker
2. Add the following ingredients

a. Ginger-garlic paste
b. Garam Masala powder
c. Coriander leaves
d. Chili powder
e. Turmeric powder
3. Fry this masala and add clean chicken pieces into it add yogurt, lemon juice, tomato
paste, coconut paste and salt
4. Cook it under pressure only for 5 minutes as chicken cooks faster.
This is ready to serve along with basmati fried rice and white steamed rice.

Murgh Kadai (Kadai chicken)


(to serve six)

Murgh Kadai


Ingredients:
Chicken - 1/2 kg
Onion - 1 (Big)
Tomato - 1 (medium)
Chili powder - 1 teaspoon
Turmeric powder - 1/4 teaspoon
Ginger-garlic paste - 1 teaspoon
Black Pepper Powder - 1/2 teaspoon
Garam Masala - 1/2 teaspoon
Cumin powder - 1/2 teaspoon
Capsicum (bell pepper)
(large size) - 2 large
Coriander leaves - Fistful
Green Chilies - 2 to 3


Method:
1. Marinate chicken with chili powder, turmeric powder, ginger-garlic paste for a few
hours
2. Heat oil in pressure cooker add garam masala ingredients having cardamom, cinnamon

and cloves, black pepper and cut onion and fry well.
3. Then add ginger-garlic paste, cumin powder and marinated chicken along with fined
chopped tomatoes
4. Then add garam masala powder, bell pepper and coriander leaves
5. Garnish it with green chilies and curry leaves
Kadai chicken is ready to serve with chapati and white rice.

Machili ka Salan (Fish Curry)


(to serve eight)

Machili ka Salan


Ingredients:
Fresh water fish - 1 kg
Onion large size - 1
Coconut paste - 1 cup
Tomato - 3 to 4
Garlic - 8 to 10
Cumin Fenugreek Seeds powder - 3/4 teaspoon
Chili powder - 1 1/2 teaspoon
Turmeric powder - 1/2 teaspoon
Tamarind paste - 1 teaspoon
Coriander leaves - 1 tablespoon
Green Chilies - 3 to 4
Curry leaves - 8 to 10 leaves
Oil - 1 cup


Method:
1. Clean the fish pieces with lemon water and salt
2. Grind and make masala of the following ingredients:
a. Onion

b. Tomatoes
c. Cumin Fenugreek Seeds powder
d. Garlic
e. Coriander leaves
3. Fry this masala in sufficient quantity of oil in a vessel or deep pan, then add chili
powder, turmeric powder, coconut paste. Add water to make gravy. Add tamarind paste
and salt
4. Put curry leaves and green chilies allow to boil. When it is boiling, add fish pieces and
allow to cook on low flame, till it is done without stirring. When the oil is settled at the
top, the fish curry is ready to eat.
Tastes good with white steamed rice.

Jhinga Tomato Salan


(to serve five)

Jhinga Tomato Salan


Ingredients:
Shrimps (Jhinga) - 1/4 kg
Tomatoes (big size) - 2
Onion (medium size) - 1
Ginger-garlic paste - 1/2 teaspoon
Garam Masala - 1/2 teaspoon
Chili powder - 1 teaspoon
Turmeric powder - 1/2 teaspoon
Chilies - 2
Coriander leaves - 1 teaspoon
Oil - 1/2 cup
Salt


Method:
1. Remove the veins at the back of the shrimps and clean it with lemon juice and salt.
2. Fry onion in a pan into transparent and add ginger-garlic paste, chili powder, turmeric
powder and garam masala powder
3. Then put small cut tomatoes and coriander leaves and salt. Cook it to a smooth paste add
shrimps and green chilies.
4. Cook on low flame for about 2 to 3 minutes or till the shrimps are done.

SIDE DISHES - VEGETARIAN


Aloo-Palak
(to serve four)

Aloo-Palak


Ingredients:
Spinach (palak) - 3 cups
Potatoes (medium size) - 3
Onion (medium) - 1
Ginger-garlic paste - 1 teaspoon
Chili powder - 1/2 teaspoon
Turmeric powder - 1/4 teaspoon
Coriander leaves - Fistful
Coconut paste - 1 teaspoon
Tomatoes (small) - 1
Oil - 2 tablespoon


Method:
1. Fry onion to transparent in a cooker and add ginger-garlic paste, chili powder and
turmeric powder.
2. Add cut spinach, potatoes, tomatoes, coriander leaves and coconut paste.
3. Cook it under pressure for about 5 minutes by putting salt and little water to make a
thick gravy.
This is a side dish goes with rotis or chapatis.

Bhendi Palya
(to serve four)

Bhendi Palya


Ingredients:
Ladies finger - 1/2 kg
Onion - 1/4 kg
Curry leaves - 8 to 10 leaves
Mustard seeds - 1/4 teaspoon
Red Chili (Sabut) long - 2
Chili powder - 1/4 teaspoon
Turmeric powder - 1/4 teaspoon
Oil - 1 tablespoon
Coriander leaves - Fistful
Salt to taste


Method:
1. Cut lady finger into small round pieces and roast it on the dry pan till the water
evaporate and sticky feel disappear
2. Pour oil in a frying pan
3. Add dry long red chilies, mustard seeds, curry leaves. Then add chopped onion fry to
transparent. Add chili powder, turmeric powder and ladies finger pieces.
4. Cook it without adding water till it is done on a low flame. Then garnish with coriander
leaves.

This is a side dish, can also be good with chapatis. Any other vegetable can be used to
prepare this dry fried side dish.

Saim ki Phalli Ki Sabzi


(to serve eight)

Saim ki Phalli Ki Sabzi

Broad Beans


Ingredients:
Broad Beans
(Saim ki phalli) - 1/2 kg (cut into small pieces)
Onion (large) - 1
Tomatoes (medium) - 1
Ginger-garlic paste - 1 teaspoon
Pepper powder - 1 teaspoon
Coriander leaves - 2 tablespoon
Chili powder - 3/4 teaspoon
Turmeric powder - 1/4 teaspoon
Salt to taste
Oil


Method:

1. Grind and make paste of the following ingredients:


(a) Ginger-garlic paste
(b) Coriander leaves
(c) Pepper powder
(d) Onion
(e) Tomatoes
2. Fry this paste in oil, by adding chili powder and turmeric powder
3. Then add broad beans cut into big pieces and add salt to taste.
4. Cook for about 3 minutes in a pressure cooker by adding 1/2 cup of water
A thick saim ki sabzi is ready to eat with chapati.

Matki Ki Phalli Ki Sabzi


(to serve eight)

Matki Ki Phalli Sabzi

Cluster Beans


Ingredients:
Cluster Beans (Matki ki phalli) - 1/2 kg
Onion (large) - 1
Ginger-garlic paste - 1/2 teaspoon
Chili powder - 1 teaspoon
Turmeric powder - 1/4 teaspoon
Tomato (medium) - 1
Coriander leaves - 1 tablespoon
Oil - 1/2 cup
Salt to taste


Method:
1. Cut cluster beans into small pieces
2. Fry onion into transparent in a cooker, add ginger-garlic paste, chili powder and

turmeric powder
3. Then add cut vegetable along with tomatoes, coriander leaves and fry well. Add some
water and salt. Cook it in a small pressure cooker for about 3 minutes
This is ready to serve with chapati or daal rice.
[Note: If you want to put minced meat you can add it while frying vegetables)

Bean -Aloo-Methi Sabzi


(to serve four)

Bean-Aloo-Methi Sabzi


Ingredients:
Fresh bean seeds - 2 cups
Fenugreek leaves
(Methi ka Patha) - 2 cups
Potatoes - 1/4 kg
Onion (medium) - 1
Ginger-garlic paste - 1/2 teaspoon
Chili powder - 1 teaspoon
Turmeric powder - 1/4 teaspoon
Tomato (medium) - 1
Coriander leaves - 1 tablespoon
Oil - 3 tablespoon


Method:
1. Heat oil and fry onion into transparent in a cooker. Add ginger-garlic paste, chili powder
turmeric powder, bean seeds, fenugreek leaves, cut potatoes, tomatoes, coriander leaves
and salt.
2. Fry well and then add a cup of water and cook it under pressure for about 5 minutes.
This is vegetarian dish can be also made non-vegetarian by adding minced meat to the
ingredients. This is ready to serve along with roti.

Palak Cutlet ka Char


(to serve four)

Palak Cutlet ka Char


Ingredients:
Spinach (chopped) - 3 cups
Bengal gram Daal (Channa Daal) - 1 cup
Onion (medium) - 2
Green Chilies - 2
Coriander leaves - Fistful
Tomatoes - 4 to 5
Cumin seeds-1/2 teaspoon
Mustard - 1/2 teaspoon
Curry leaves - 10 to 12 leaves
Chili powder - 1 teaspoon
Turmeric powder - 1/2 teaspoon
Coriander powder - 1/2 teaspoon
Oil - enough to fry
Salt to taste


Method:
1. Boil spinach with little water and salt in a pan
2. Soak channa daal in water for 2 hours

3. Grind soak channa daal and spinach to rough grains and mix with fine chopped onion,
chilies and coriander leaves into small pieces. Add salt to taste while mixing.
4. Make small circular cutlets and deep fry it in oil. Keep then aside.

For curry:
1. Boil tomatoes, smash them into paste
2. Add chili powder, coriander powder, turmeric powder, salt and boil it

For seasoning:
1.
2.
3.
4.

Heat oil in a pan and add cumin seeds, mustard seeds and curry leaves
Add the smashed tomatoes puree, little water, salt and cook for 3 minutes
Add fried cutlets to this gravy and garnish with coriander leaves
The palak cutlets are served both as fried cutlets as well as dipped in the gravy.

Tastes good with plain steamed rice.

Khaddu (Pumpkin) Palya


(to serve four)

Khaddu (Pumpkin)Palya


Ingredients:
Pumpkin - 1 medium size
Onion (large) - 1
Green Chilies - 2
Chili powder - 1/2 teaspoon
Turmeric powder - 1/4 teaspoon
Coriander leaves - 1 tablespoon
Black gram Daal - 1/2 teaspoon
Bengalgram Daal - 1/2 teaspoon
Curry leaves - 8 to 10
Oil - 2 tablespoon
Mustard seeds - 1/2 teaspoon


Method:
1.
2.
3.
4.

Soak Bengal gram daal and Black gram daal in water for 10 minutes
Cut pumpkin into cubes without removing the skin
Warm oil, add curry leaves, mustard seeds, Green Chilies
Add onion and fry well, then add soaked daals into it along with chili powder, turmeric
powder
5. Add pumpkin pieces, coriander leaves and salt

6. Pressure cook for about 2 minutes by adding 1/2 cup of water or very little water
Dry pumpkin sabzi is ready to eat with chawal ki roti or with chapatti.

SIDE DISHES - NON VEGETARIAN


Anday Soy ki sabzi
(to serve five)

Anday Soy ki sabzi


Ingredients:
Dill Leaves (Soy ka Patha) - 4 cups (cut and cleaned)
Onion (medium) - 4
Green Chilies (long) - 2
Ginger-garlic paste - 1/2 teaspoon
Turmeric powder - 1/4 teaspoon
Tomato (small) - 1
Garam Masala powder - 1/2 teaspoon
Chili powder - 1 teaspoon
Coriander leaves - 1 tablespoon
Eggs - 2
Oil - 3 tablespoon
Salt to taste


Method:
1. Fry onion in a pan into transparent. Then add small cut green chilies, ginger-garlic paste,
garam masala, chili powder, turmeric powder. Add chopped dill leaves along with
tomato pieces and salt, cook it till it is done with little water
2. Break open two eggs, and add to pan and leave it without stirring it, till the eggs are

cooked hard. Then put coriander leaves and stir to break the eggs into tiny pieces.
A tasty soy ki sabzi is ready and is good with chapatis.

Gosht Masala
(to serve four)

Gosht Masala


Ingredients:
Mutton (good quality) - 1/2 kg
Onion (medium) - 1
Tomato (big size) - 1
Coriander leaves-1/2 cup cut
Ginger-garlic paste - 1 tablespoon
Pepper powder - 1 teaspoon
Chili powder - 1 teaspoon
Turmeric powder - 1/2 teaspoon
Oil - 2 tablespoon
Salt to taste


Method:
1. Grind masala paste with following ingredients
a. Ginger-garlic paste
b. Finely chopped Onion
c. Tomatoes
d. Coriander leaves

e. Pepper powder
2. Heat oil in a pressure cooker and add the ground paste and fry well
3. Add chili powder, turmeric powder and salt
4. Add mutton and cook under pressure for 10 to 12 minutes, till the mutton becomes soft
and left with thick gravy.
This goes well with chapati, phulkas or parathas.

Achar-Gosht
(to serve six)

Achar - Gosht

Kalonji Seeds


Ingredients:
Mutton or Chicken - 500 grams (small pieces)
Onion (medium size) - 2
Ginger-garlic paste - 1 table spoon
Chili powder - 1 teaspoon
Turmeric powder - 1/2 teaspoon
Coriander powder - 3/4 teaspoon
Mustard - 1/4 teaspoon
Cumin - 1/2 teaspoon
Fenugreek Seeds - 1/2 teaspoon
Yogurt - 1 cup
Coriander leaves - 1 table spoon
Green Chilies - 2
Kalonji (Nigella seeds) - 10 grams
Oil - 1/2 cup

Salt to taste


Method:
1. Pre cook the mutton in a pressure cooker with two cups of water along with turmeric
powder and a little salt till 80% of the mutton is done. This is not necessary for chicken
which can be directly added to the masala and cooked. See that no soup is left with the
meat or chicken.
2. Add chili powder into yogurt and keep aside
3. Fry small cut onion in the pan till it is done. Then add ginger, garlic paste fry well add
cumin, fenugreek seeds, kalonji and mustard seeds and fry well.
4. Add coriander powder, cooked meat or chicken pieces with yogurt to the pan along with
cut green chilies, coriander leaves and salt to taste.
5. Cook it well with frequent stirring till it is done and the gravy is semi liquid.
It can be served with vegetable biryani or basmati rice or plain rice.

Bhuna Gosht
(to serve four)

Bhuna Gosht

Fenugreek leaves


Ingredients:
Mutton or Chicken - 1/2 kg
Sabut Garam Masala (cardamom 3 pieces,
cloves 3 pieces
and cinnamon sticks 3 pieces)
Cumin - 1/2 teaspoon
Bay leaves - 1/2 leave
Ginger-garlic paste - 1 teaspoon
Chili powder - 1 teaspoon
Turmeric powder 1/2 teaspoon
Coriander powder - 1/2 teaspoon
Garam Masala powder - 1/2 teaspoon
Fenugreek leaves - 1 cup
Onion (medium size) - 3-4
Oil - 2 tablespoon

Salt to taste


Method:
1. Pre cook mutton with turmeric powder, little salt in a pressure cooker for about 8 to 10
minutes or till the 80% of the mutton is cooked where as for chicken you can directly
cook it with masala.
2. Heat oil in a frying pan, then add whole garam masala, cumin, bay leaves and onion. Fry
for 1-2 minutes.
3. Add ginger-garlic paste, chili powder, coriander powder and garam masala powder then
add fenugreek leaves and salt.
4. To this add precooked mutton (or chicken) with little water left and cook till it is fully
dried for 2-3 minutes.
5. Garnish with curry leaves.

Passanday
Adopted from Hyderabad culinary, a special curry of mutton or chicken
(to serve six)

Passanday


Ingredients:
Mutton (boneless)-1/2 kg
Onion (big size) - 2
Yogurt - 1 cup
Chili powder - 1 teaspoon
Black pepper - 10 (in no.)
Cumin seeds - 1 teaspoon
Almond paste - 1 teaspoon
Coconut paste or powder - 1 cup (small piece)
Garam Masala powder - (cardamom 4 pieces,
cloves 4 pieces &
cinnamon sticks-4 pieces)
Black Cumin seeds
(Shah Zeera) - 1/4 teaspoon
Roasted Channa Daal - 2 tablespoon
Oil - 1 cup
Ginger and garlic paste - 1 teaspoon
Saffron (Zaffron / Kesar) - 1/2 teaspoon

Coriander leaves - Fistful


Mint leaves (few)


Method:
1. Marinate meat for 2 hours with yogurt, lemon juice together with chili powder, turmeric
powder and little salt.
2. Grind roasted chickpeas and almonds with a pinch of saffron and keep aside.
3. Fry onion, cumin seeds, coconut pieces till golden brown. Make a masala paste by
grinding these together with ginger-garlic paste, garam masala and pepper seeds.
4. Heat oil in a cooker, add whole garam masala into it, then add marinated meat pieces
and fry well.
5. Add ground masala paste and salt to taste.
6. Cook under pressure for 15 minutes.
7. Open the cooker lid and add almond and roasted channa daal powder, mint leaves,
coriander leaves and keep in a low flame, keep stirring till the oil settle at the top. It will
be a thick gravy curry, which goes well with chapattis and also basmati fried rice.

Kaliji-Gurdha Salan
(Liver and Kidney curry with Dill leaves)
(to serve four)

Kaliji Gurdha Salan with Dill leaves

Dill leaves


Ingredients:
Liver and Kidney - 1/4 kg
Dill leaves (Soy ka Patha) - 2 cup, cut and cleaned
Onion (medium size) - 1
Coconut paste - 1/2 cup
Tomatoes (small size) - 3
Ginger-garlic paste - 1 teaspoon
Garam Masala powder - 1/2 teaspoon
Coriander leaves - Fistful
Chili powder - 1 teaspoon
Turmeric powder - 1/2 teaspoon
Oil - 2 tablespoon
Salt to taste


Method:
1. Fry cut onion to transparent in a cooker
2. Add ginger-garlic paste, garam masala powder, chili powder and turmeric powder and
fry for 1 or 2 minutes
3. Then add cleaned liver and kidney into it and continue to fry for 4-5 minutes.
4. Add chopped dill leaves (soy ka patha) and tomato and coconut paste
5. Add salt and cut coriander leaves
6. Add water just to make thick gravy
7. Cook it under pressure for about 5 minutes
Served with chapathi and white steamed rice.

Kaliji-Gurdha Masala
(Liver and Kidney Masala)
(to serve five)

Kaliji-Gurdha Masala


Ingredients:
Liver and Kidney - 1/ 4 kg
Onion (medium) - 1
Ginger-garlic paste - 1 tablespoon
Coriander leaves - Fistful
Pepper powder - 1/2 teaspoon
Tomato (small) - 1 small
Chili powder - 1 teaspoon
Turmeric powder - 1/4 teaspoon
Oil - 1 tablespoon
Salt to taste


Method:
1. Grind and make the paste of the following ingredients:
a. Ginger and garlic paste
b. Coriander leaves
c. Onion

d. Tomatoes
e. Pepper powder
2. Fry the paste in a pressure cooker with 2-3 table spoons of oil. Add chili powder,
turmeric powder and stir the cleaned liver and kidney pieces into it.
3. Add salt and a cup of water
4. Pressure cook for about 4 to 5 minutes
It is a good companion to chapatis.

Bhaji Gosht
(to serve four)

Bhaji Gosht


Ingredients:
Mutton (boneless)-1/4 kg
Onion (big size) - 1
Tomato (big size) - 1
Green Chilies - 2
Chili powder - 1 teaspoon
Turmeric powder - 1/2 teaspoon
Ginger-garlic paste - 1 teaspoon
Garam Masala powder - 1/2 teaspoon
Dill leaves (Soy ki sabzi) - 1 cup (chopped)
Fenugreek leaves - 1 cup
Spinach (Palak) - 1 cup
Coriander leaves - 1 tablespoon
Oil - 1 tablespoon
Salt to taste


Method:
1. Fry onion into transparent in a pressure cooker
2. Add ginger-garlic paste and fry and add garam masala powder, chili powder and

3.
4.
5.
6.

turmeric powder
Add washed drained mutton pieces
Then add fenugreek leaves, dill leaves and spinach leaves finely chopped
Add cut tomato, coriander leaves, chilies and salt to taste
Cook under pressure for about 15 minutes depending upon the quality of the mutton

Thick gravy of bhaji gosht goes well with roti or kichidi or fried rice or zeera rice.

Gosht Methi Masala


(to serve four)

Gosht Methi Masala


Ingredients:
Mutton (boneless) - 1/4 kg
Fenugreek leaves (Methi ki Sabzi) - 3 cups
Onion (large size) - 1
Tomato (medium size) - 1
Ginger-garlic paste - 1 teaspoon
Garam Masala - 1/2 teaspoon
Chili powder - 1 teaspoon
Turmeric powder - 1/4 teaspoon
Coriander powder - 1/2 teaspoon
Oil - 1 tablespoon
Salt to taste


Method:
1. Fry onion into transparent in the pressure cooker pan.
2. Add ginger-garlic paste, garam masala powder, chili powder, coriander powder and
turmeric powder
3. Add mutton pieces and fry well
4. Add fenugreek leaves to it and chopped tomatoes, coriander leaves and salt
5. Cook under in a pressure for about 15 minutes.

Gosht methi masala is ready to serve with roti as side dish with daal and rice.

Irani Kabab
(to serve eight)

Irani Kabab


Ingredients:
Minced meat - 1/2 kg
Grated Onion (big size) - 1
Potatoes grated (big size) - 1
Bread crumbs - 1 tablespoon
Ginger-garlic paste - 1 teaspoon
Garam Masala powder - 1/2 teaspoon
Chili powder - 1 teaspoon
Turmeric powder - 1 teaspoon
Mint leaves (chopped) - 1 tablespoon
Coriander leaves (chopped) - 1 tablespoon
Lemon (small size) - 1
Egg - 1
Oil to deep fry
Salt to taste


Method:
1. Wash and drain all the water from minced meat
2. Mix the following ingredient into the minced meat:

a. Grated Onion
b. Grated potatoes
c. Bread Crumbs
d. Ginger-garlic paste
e. Garam Masala powder
f. Chili powder
g. Turmeric powder
h. Mint leaves and Coriander leaves
i. Lemon juice, salt and egg beaten
3. After mixing all the ingredient apply little oil on the palm, take little minced meat dough
and make into thick cutlets
4. Deep fry in a non-sticking deep frying pan to golden brown
5. Garnish it in a plate with round cut onion and lemon pieces
This is ready to serve along with rotis or plain rice with any curry.

Sheek Kabab
(to serve eight)

Sheek Kabab


Ingredients:
Mutton or chicken (boneless) - 1/2 kg.
(Preferable minced meat or
minced chicken will be better)
Onion (big size) - 1
Bread crumbs - 1 tablespoon
Coriander (sabut) - 1 teaspoon
Garam Masala powder - 1/2 teaspoon
Ginger-garlic paste - 1 teaspoon
Mint leaves (cut) - 1 teaspoon
Coriander leaves - 1 teaspoon
Lemon - 1
Green Chilies - 4 to 5
Turmeric powder - 1/2 teaspoon
Oil to fry
Salt to taste


Method:

1.
2.
3.
4.
5.

Wash and drain the minced meat or chicken


Grind all the ingredients with meat to make a thick dough
Take sheek and roll the dough on the sheek
Remove from sheek and deep fry it or can be done in oven or on charcoal grill
Garnish with round cut onion in the plate with pieces of lemon

Street Vendor making Sheek Kabab made on charcoal grill

Gosht Sukha Kabab


(to serve six)

Gosht Sukha Kabab


Ingredients:
Mutton cubes or chicken cubes - 1/2 kg.
Ginger-garlic paste - 1 teaspoon
Chili powder - 1 teaspoon
Turmeric powder - 1/2 teaspoon
Lemon(small) - 1
Oil
Salt to taste


Method:
1. Cook the mutton cubes in the pressure cooker along with the following ingredients till it
is soft or about 3-5 minutes:
a. Chili powder
b. Turmeric powder
c. Ginger-garlic paste
d. Salt
2. Dry all the water from kababs by evaporating water after opening the Lid. (These can be
stored in fridge and fried whenever needed)
3. Deep fry in the frying pan to golden brown
4. Garnish with cut onion and coriander leaves

This is a good starter or it can be served with bhaji ka char or any curry and rice.

Badi Mirch Shikumpuri


(Minced meat Stuffed in Capsicum)
(to serve six)

Badi Mirch Shikumpuri


Ingredients:
Capsicum (green or red colour) (big size) - 6
Other ingredients as same as in Kheema Sukha


Method:
1.
2.
3.
4.

Prepare kheema fry as given in kheema fry -minced meat recipe


Take big size capsicum and make a hole from the top, remove all the seeds.
Fill the kheema fry into the capsicum
Bake the capsicum (stuffed) in an oven or on the low flame in a gas or electric stove, a
closed pan. You may sprinkle same portion of cooked meat on to the capsicum. Add
some butter to the vessel or baking tray

Very delicious side dish will be ready to serve with chapati, rice or biryani.

Nargizi Kofta
(to serve seven)

Nargizi Kofta

Almond


Ingredients:
Egg - 3
Onion (medium size) - 2 to 3
Tomato - 4
Almond - 15 to 20
Dry coconut powder - 2 tablespoon
Poppy seeds (kus kus) roasted - 1 teaspoon
Chili powder - 1 teaspoon
Coriander powder - 1/2 teaspoon
Turmeric powder - 1/4 teaspoon
Garam Masala powder - 1/2 teaspoon
Yogurt - 1/2 cup
Chilies - 2 to 3
Coriander leaves - 1 teaspoon
Oil - 2 tablespoon

Salt to taste


Method:
1. Boil the eggs, remove the shell keep it aside
2. Make shami kabab dough (following the shami kabab recipe)
3. Take a plastic sheet, keep the shami kabab dough on, it keep egg over it, and cover the
egg with dough properly
4. Fry these eggs to golden brown and cool them.
5. After cool dough, cut in the middle into two portion
For gravy:
1. Make a paste of onion and also tomatoes puree paste.
2. Grind the paste of the other ingredients like almond, dry coconut powder, kus kus
(poppy seeds roasted) into a fine paste
3. Fry onion paste in a frying pan, add chili powder, turmeric powder, coriander powder,
garam masala and fry well
4. Add tomatoes puree, yogurt, green chilies, coriander leaves and paste of ingredients
(serial no. 3)
5. Make a thick gravy
6. Drop fried eggs cut into two halves into the gravy.
To serve with chapati, bread and kichidi.

Murgh Do Piyaza
(to serve five)

Murgh Do Piyaza


Ingredients:
Chicken (boneless) - 1/2 kg
Onion (large size) - 4
Ginger-garlic paste - 1 tablespoon
Garam Masala powder - 1/2 teaspoon
Chili powder - 1 teaspoon
Coriander powder - 3/4 teaspoon
Turmeric powder - 1/4 teaspoon
Coriander leaves - Fistful
Yogurt - 1 cup
Chilies - 3 to 4
Oil - enough to fry
Salt to taste


Method:
1. Fry onion to golden brown and then add ginger-garlic paste, chili powder, coriander
powder, turmeric powder mix with yogurt
2. Then put chicken pieces and garam masala powder, salt and cook it till it is done add
coriander leaves and long cut green chilies
3. Garnish it with fried onion and red chilies

Murgh Kabab (Chicken Kabab)


(to serve eight)

Picture Courtesy:
heenazubair.blogspot.com


Ingredients:
Chicken cubes - 1/2 kg
Ginger-garlic paste - 1 teaspoon
Chili powder - 1 teaspoon
Turmeric powder - 1/2 teaspoon
Green Chilies (long) - 3
Pepper powder - 1/4 teaspoon
Oil for frying
Salt to taste


Method:
1. Marinate chicken in ginger-garlic paste, chili powder, turmeric powder, salt and pepper
powder for 3 4 hours
2. Dry all the water of the kababs by draining.
3. Fry in a frying pan to golden brown.
4. Garnish with chilies, onion and lemon pieces in a serving plate
This is a good starter.

Bhuna Murgh (Tandoori Chicken)


(to serve eight)

BHUNA MURGH (TANDOORI CHICKEN)


Ingredients:
Chicken big piece - 1 kg
Ginger-garlic paste - 1 teaspoon
Chili powder - 1 teaspoon
Turmeric powder - 1/2 teaspoon
Pepper powder - 1/2 teaspoon
Lemon - 1
Yogurt - 1/2 cup
Butter - 1 tablespoon
Salt to taste


Method:
1. Marinate large chicken pieces with the paste of the following ingredients:
a. Plain Yogurt
b. Lemon juice
c. Ginger-garlic paste
d. Pepper powder
e. Chili powder

f. Turmeric powder
g. Salt
2.
3.
4.
5.

Keep in the refrigerator for about 2 to 3 hours


Dry all the water
Bake it with butter on a gas oven or on electric oven till it is golden brown
Garnish it with Onion, Coriander leaves and lemon juice

Fried snacks, tandoori chicken and kabab vendors are a common sight in every Indian City
particularly where the majority population is of non-vegetarians. These vendors do not
flourish in the areas where the majority population is of vegetarians. But in a vegetarian
areas one will find evening snack vendors selling vadas, chats and the mornings snack
vendors selling the breakfast.

Fried Snacks and Tandoor Vendors on roadside

Tali Machili (Fish Fry)


(to serve six)

Tali Machili


Ingredients:
Fish as slices of 1/2 thick
(fresh water or sea fish) - 1 kg
Ginger-garlic paste - 2 tablespoon
Chili powder - 2 teaspoon
Turmeric powder - 1 teaspoon
Pepper powder - 1/2 teaspoon
Lemon juice (small) - 1
Corn flour - 2 tablespoon
Oil to deep fry
Salt to taste


Method:
1. Clean fish with lemon juice and salt water
2. Marinate the fish with ginger-garlic paste, chili powder, turmeric powder, pepper
powder, salt, lemon and corn flour
3. Keep it aside for 1 hour
4. Deep fry in oil to golden brown on low flame
5. Arrange it on a serving plate with cut onion and lemon pieces

Dum Machili (Baked Fish)


(to serve six)

Dum Machili


Ingredients:
Fish - 1 kg (it can be baked fully or even pieces)
Onion (medium size) - 1
Ginger-garlic paste - 1 tablespoon
Chili powder 2 tablespoon
Turmeric powder - 1/2 teaspoon
Pepper powder - 1/2 teaspoon
Coriander powder - 1 tablespoon
Lemon - 1
Coriander leaves - Fistful
Oil - 1 cup
Salt to taste


Method:
1. Grind and make a paste of the following ingredients:
a. Ginger-garlic paste
b. Onion
c. Coriander leaves

d. Pepper powder
e. Coriander powder
f. Chili powder
g. Turmeric powder
h. Lemon juice
i. Salt
2. Marinate the fish with the above paste and bake in an oven by smearing some butter on
the tray or in a vessel by adding sufficient oil if fried in an open pan on flame. Fry till
the surface turns brownish and crisp.

Murgh Masala (Spicy Chicken Curry)


(to serve six)

Murgh Masala


Ingredients:
Chicken - 1/2 kg
Onion (medium size) - 2
Tomato (large size) - 1
Ginger-garlic paste - 1 tablespoon
Pepper powder - 1 teaspoon
Coriander leaves - Fistful
Chili powder - 1 1/2 teaspoon
Turmeric powder - 1/2 teaspoon
Oil - 1/2 cup
Salt to taste


Method:
1. Grind and make paste of the following ingredients:
a. Ginger-garlic paste
b. Pepper powder
c. Onion
d. Tomatoes

e. Coriander leaves
2. Fry this masala in a cooker and add clean chicken pieces. Add chili powder, turmeric
powder and salt.
3. Add very little water to make a thick gravy
4. Cook it for about 5 minutes in a pressure cooker
Chicken masala is ready to serve with chapati and white rice with daal.

Murgh Badi Mirch Masala (Chicken Capsicum Masala)


(to serve six)

Murgh Badi Mirch Masala


Ingredients:
Chicken (boneless) - 1/2 kg
Capsicum (large size) - 2
Cashew nuts - 50 grams
Ginger-garlic paste - 1 teaspoon
Chili powder - 1 teaspoon
Turmeric powder - 1 teaspoon
Tomatoes (medium size) - 2
Coriander leaves - Fistful
Oil - 1 tablespoon
Onion (large size) - 1
Green Chilies - 2 to 3
Salt to taste


Method:
1. Cut chicken cubes and capsicum cubes
2. Marinate chicken in ginger-garlic paste, chili powder and turmeric powder for 2 3
hours
3. Fry onion to transparent in a cooker. Add little ginger-garlic paste, then marinated
chicken and fry for 2 minutes. Then add capsicum cubes with finely chopped tomatoes.

Cook it for 3 minutes in cooker with 1/3 cup water. Open the cooker and add cashew nut
paste and coriander leaves, stir well and cook for another 3 minutes
4. Garnish it with coriander leaves and green chilies.
Chicken capsicum is ready to serve.

Jhinga masala (Shrimps Curry)


(to serve four)
Ingredients:
Shrimps (Jhinga) - 1/4 kg
Onion (medium size) - 1
Tomato (medium size) - 1
Ginger-garlic paste - 3/4 teaspoon
Pepper powder - 1/2 teaspoon
Coriander leaves - Fistful
Chili powder - 1/2 teaspoon
Turmeric powder - 1/2 teaspoon
Oil
Salt to taste


Method:
1. Clean the shrimps, remove the vein at the back
2. Make masala of the following ingredients:
a. Onion
b. Tomatoes
c. Coriander leaves
d. Ginger-garlic paste
e. Pepper powder
3. Fry this masala in oil by adding chili powder, turmeric powder and salt in cooker pan
4. Then add cleaned shrimps and fry for 2 minutes.
5. Cook it in a pressure cooker for about 5 minutes.
Shrimp masala is ready with chapati.

Patha Gobi (Cabbage) Kheema


(to serve six)

Patha Gobi Kheema


Ingredients:
Patha Gobi (Cabbage) - 1 (Medium size)
Minced meat (Kheema) - 150 gm
Ginger garlic pastge - 1/2 teaspoon
Chili powder - 1/2 teaspoon
Tamarind powder - 1/4 teaspoon
Green Chilies (long) - 1
Tomato (Medium) - 1
Onion (large) - 1
Coriander leaves - 1 tablespoon
Oil - 1 tablespoon
Salt to taste


Method:
1.
2.
3.
4.
5.
6.

Cut patha gobi into small pieces


Cut onion, green chilies and tomatoes into small pieces
Warm oil in a pressure cooker fry onion, green chilly pieces
Add gingergarlic paste, chili powder and turmeric powder
Add minced meat into it.
Then add cut patha gobi, tomato pieces, coriander leaves and salt

7. Cook it under pressure for about 3 minutes without adding water


Dry patha gobi with minced meat (sabzi) is ready.

RICE DISHES - VEGETARIAN


Basmati Bagara Chawal (Fried Rice)
(to serve four)

Basmati Bagara Chawal (Fried Rice)


Ingredients:
Basmati Rice - 1/2 kg
Carrot (small size) - 1
Peas (Haraya Mattar) - 1/2 cup
Mint leaves - few leaves
Green Chilies - 3 to 4
Ginger-garlic paste - 1/2 teaspoon
Sabut Garam Masala - 2 Cloves, 2 Cardamom,
2 Cinnamon small sticks
Onion (big) - 1
Oil for frying - 1/2 cup
Salt to taste


Method:
1. Fry finely chopped onion in an oil with whole garam masala in cooker pan. Add gingergarlic paste and fry for 2 minutes. Then add carrot, peas, mint leaves, green chilies
2. Then add pre soaked basmati rice into the vessel, stir and fry for 2 minutes.
3. Add water 1:2 ratio water(1 cup rice + 2 cup water) and salt
4. Cook till you get four whistles or 3-4 minutes. Then leave on slow flame for one or two
minutes.

It goes well with mint chutney (Refer to chutney recipe)

Kichidi
(to serve four)

Kichidi


Ingredients:
Super fine rice - 1/2 kg
Green gram Daal (Moong dal) - 1 cup
Oil - 2 table spoon
Onion (medium size) - 1
Ginger-garlic paste - 1 tablespoon
Mint leaves - few
Green Chilies - 2
Garama masal (sabut) - 4 cloves,
2 cinnamon sticks
and 3 cardamom


Method:
1.
2.
3.
4.
5.

Clean rice soaked in cold water for about 5 minutes


Cut onion length wise, fry in oil to golden brown along with moong daal in a cooker
Add whole garam masala and ginger-garlic paste
Add mint leaves and two long Chilies.
Drain rice and add to the cooker. Add salt and water in 1:2 ratio (1 cup rice + 2 cup
water)
6. Cook it in pressure cooker till you get 4 whistles

Serve hot along with any curry.

Sabzi Biryani(Vegetable Biryani)


(to serve five)

Sabzi Biryani


Ingredients:
Vegetables (mix)
Beans - 50 grams
Carrot - 50 grams
Peas (Harya Mattar) - 50 grams
Capsicum (large) - 1
Potato (large) - 1
Onion (medium size) - 2
Ginger-garlic paste - 1 tablespoon
Whole Garam Masala
[Cardamom, Cinnamon, Cloves 3 each]
Basmati Rice - 1/2 kg
Mint leaves - 1 tablespoon
Garam Masala powder - 1 teaspoon
Chili powder - 1/2 teaspoon
Turmeric powder - 1/2 teaspoon
Tomatoes (medium size) - 3
Coriander leaves - Fistful
Lemon medium size - 1

Yogurt - 1/2 cup


Oil - 1 cup
Salt to taste


Method:
1.
2.
3.
4.
5.
6.
7.

Fry onion to golden brown by adding whole garam masala in a cooker pan
Add coriander leaves, mint leaves and ginger-garlic paste and fry well
Add garam masala powder, Chili powder and turmeric powder
Add cut mixed vegetable, Lemon juice, yogurt and salt and stir fry for some time.
Cook it for 3 to 4 minutes in a pressure cooker with a cup of water
Open the cooker and add washed basmati rice and water in 1:1 ratio
Cook it in a pressure till you get the 4 whistles.

Bisi Bela Bhath


(to serve four)

Bisi Bela Bhath


Ingredients:
Rice - 1 cup
Toor Daal / Arhar Daal - 1 cup
Mixed Vegetables - 1 cup
Red Chilies (long) - 5
Coriander seeds - 1 teaspoon
Pepper - 15 to 20
Cumin seeds - 1/2 teaspoon
Cloves - 4
Cinnamon - 1 long
Cardamom - 3
Bengalgram Daal - 1 teaspoon
Blackgram Daal - 1/2 teaspoon
Dry coconut powder - 1 teaspoon
Fenugreek - 1/4 teaspoon
Salt - 2 tablespoon
Pure Ghee - 1 teaspoon
Curry leaves - 8 to 10
Mustard Seeds - 1/4 teaspoon

Coriander leaves - Fistful


Tamarind paste - 1 teaspoon
Oil - 1 tablespoon


Method:
1. Cook rice, toor daal in a pressure cooker by putting a glass of water for about 5 to 7
minutes. Mash it well
2. Cook the mixed vegetables by putting 1/2 cup of water and salt for about 2 minutes
3. Make the dry powder of the following ingredients after roasting
a. Red chillies
b. Coriander seeds
c. Cumin Seeds
d. Cinnamon
e. Cardamom
f. Bengal gram Daal
g. Black gram Daal
h. Fenugreek seeds
After making dry powder add dry coconut powder it.
4. Mix mash daal, rice, boiled vegetables, dry powder, salt and tamarind paste. Add
sufficient water to make a thick a consistency.

For seasoning:
1. Warm oil, then add mustard seeds and curry leaves. Add this into the bisi bela bhath and
pure ghee.
2. Garnish with coriander leaves and salted boondi (available in Indian shops)

Nimbu Chawal (Lemon Rice)

Nimbu Chawal


Ingredients:
Rice - 1/2 kg
Lemon - 2
Onion (Medium Size) - 1
Green Chilies (long) - 3
Curry leaves - 8 to 10
Mustard seeds - 1/2 teaspoon
Coriander leaves - Fistful
Bengal gram daal - 1/2 teaspoon
Black gram daal - 1/2 teaspoon
Peanut - few
Oil - 2 tablespoon
Salt to taste


Method:
Preparation of Rice:
1. Soak rice in water and cook it in pressure cooker for 3 to 4 whistles by adding salt to
taste.

For seasoning:

1. Heat oil in a pan, add mustard seeds and curry leaves then add chopped onion, green
chilies, soaked Bengal gram daal, Black gram daal, Peanut and fry well. Then add
coriander leaves and lemon juice.
2. Add cooked rice into the above seasoned mixture in the pan itself and mix well and
serve.
3. The lemon can also be substituted with grated raw mango which also makes a delicious
tangy rice relish by children.

RICE DISHES - NON VEGETARIAN


Gosht Biryani (Mutton Biryani)
(to serve eight)

Mutton Biryani


Ingredients:
Mutton good quality - 1 kg
Basmati Rice - 1 kg
Onion - 5 to 6 medium
Tomatoes - 2 medium
Mint leaves - 1 cup leaves
Coriander leaves - Fistful
Chilies - 5 to 6
Yogurt - 1 cup
Oil - 2 cup
Ginger-garlic paste - 4 to 5 table spoon
Garam Masala - 5 cloves, 5 small sticks
to cinnamon + 5 cardamom
Garam Masala powder - 1 teaspoon
Lemon (medium)-2 lemon juice
Pure ghee (Butter oil) - 1/4 cup
Saffron (kesar, zafran)-1/2 teaspoon
Almond paste/powder - 15 pieces (powdered)
Chili powder - 2 teaspoon

Turmeric powder - 1/2 teaspoon


Carrot (big size) - 1 (small sliced round)
Peas - 1/4 cup
Salt to taste


Method:
Step 1:
First cook gravy known commonly as akhni as follows:
1. Fry finely chopped Onion in 2 cup of hot oil in cooker pan till golden brown with whole
garam masala.
2. Add mint leaves and coriander leaves
3. Take out a portion of fried onion for garnishing at the end and keep aside
4. Add ginger-garlic paste and fry well.
5. Add garam masala powder, chili powder, turmeric powder and meat pieces and fry well.
6. Add yogurt, lemon juice and tomatoes
Pressure cook for 10 to 12 minutes depending upon the meat quality. Take out the spicy oil
from akhni and keep aside.

Step 2:
1. Boil rice in a different vessel. Add little mint leaves, green chilies, little whole garam
masala, little turmeric powder, peas and carrot pieces. Stop cooking when rice is only
cooked 70% - 80%.
2. Strain and remove all the water
3. Add to the akhni or curry, pure ghee, almond powder and saffron dissolved in 2
tablespoon milk

Step 3:
1. At the bottom of the vessel put a layer of rice, then a layer of akhni
2. Then again a layer of remaining particularly cooked rice. If cooked in large quantity
more layers can be made.
3. Lastly at the top, pour the oil (removed from akhni) and close the vessel tight with lid
with clean cloth padding. Allow to cook (dum) in its steam for 10-15 minutes on low
flame. It is preferred to keep a flat pan or iron plate at this bottom of vessel to avoid
direct heat and possibility of charring the biryani bottom layer. The other way to dum
the biryani is to spread the akhni and rice layer in a tray with butter and cover with foil
and bake in oven at 220 for 15 minutes.

Haleem (Mutton or chicken Haleem)


(This dish is adopted from Hyderabadi Cuisine)
(to serve six)

Haleem


Ingredients:
Mutton or Chicken
(boneless) - 1/2 kg
Daals: (Bengal gram split
and skinned (Channa Daal)-1/2 cup;
Green gram Daal
(Moong Daal)-1/2 cup; Lentil Daal
(Masoor Daal)-1/2 cup lightly roasted)
Rice Basmati - 1 cup
Splitted wheat (Dalia) - 1 cup
Onion (long size) - 2
Tomatoes (medium size) - 3
Green Chilies-3 to 4
Ginger-garlic paste - 2 tablespoon
Garam Masala Sabut - Cloves 4 +
Cardamom 4 +
Cinnamon 3 small sticks
Garam Masala powder - 1/2 teaspoon

Chili powder - 1 teaspoon


Coriander powder - 1 teaspoon
Turmeric powder - 1/4 teaspoon
Mint leaves - 2 tablespoon
Coriander leaves - Fistful
Lemon - 1
Yogurt - 1 cup
Oil - 1 cup
Pure ghee - 1 tablespoon
Saffron (Zaffron / Kesar) - 1/4 teaspoon
Fried Onion - for garnishing
Salt to taste


Method:
1.
2.
3.
4.

Prepare akhni as you prepared for biryani (see biryani recipe)


Cook all pulses (daals) together in a pressure cooker for 6 minutes and keep aside.
Cook basmati rice, dalya (splited wheat) in a separate cooker to a smooth paste
Mix cooked pulses, basmati rice, dalya paste, akhni (mutton curry) together in a bigger
vessel constantly stirring on a low flame till it mixes well.
5. Garnish with akhni oil removed from akhni and fried onion at the top of the haleem
Note: Shredded chicken and mutton should be used in akhni for haleem unlike big pieces
of mutton or chicken used in biryani. This can be served with mint leave chutney. (Refer
mint leaves chutney recipe of chutneys).

Khubuli (Peas Pulav)


(to serve six)

Khubuli (Peas Pulav)


Ingredients:
Minced meat - 1/4 kg
Green peas (Harya Mattar) - 2 cups
Basmati rice - 2 cups
Onion (large size) - 2
Tomatoes (medium size) - 2
Mint leaves - 1 tablespoon
Coriander leaves - Fistful
Green Chilies - 3
Lemon-1
Ginger-garlic paste - 1 tablespoon
Garam Masala powder - 1/2 teaspoon
Garam Masala whole - (3 cloves + 3 cardamom
+ 3 Cloves stick)
Chili powder - 1 teaspoon
Turmeric powder - 1 teaspoon
Yogurt - 1/4 cup
Oil - 1/2 cup
Salt to taste



Method:
1.
2.
3.
4.
5.
6.
7.

Fry finely chopped onion in oil to golden brown in a cooker pan


Add whole garam masala and fry.
Then add mint leaves, coriander leaves, chilies and fry well
Add Ginger-garlic paste, garam masala powder, chili powder, turmeric powder and salt
Add minced meat and green peas to it
Add cut tomatoes, yogurt and lemon juice
Cook it in a pressure cooker for about 3 to 4 minutes and open the pressure cooker lid
after cooking.
8. Add basmati rice to the cooker together with water 2 cups and sale to taste.
9. Cook it till you get 4 whistles.
Now khubuli pulav is ready to serve with yogurt raitha. This is also called peas pulav.

To make Yogurt raitha :
1. Mix 1/2 cup yogurt, chopped onion, small cut green chilies, coriander leaves, small cut
tomatoes and salt.

Murgh Biryani (Chicken Biryani)


[Note: For all the chicken recipe wash the chicken with lemon and salt, to avoid the stinky
smell]
Follow the recipe of mutton biryani . But the chicken is cooked with less time for akhni
about 5 minutes. Rest of the recipe and a procedure is same as in the mutton biryani.


Murgh Ka Haleem (Chicken Haleem)


Refer the recipe of Gosht Haleem boneless shredded or chicken cubes are used instead of
mutton. Rest of the recipe is same

Jhinga Biryani (Shrimps Biryani)


(to serve four)
Ingredients:
Shrimps (Jhinga) - 1/2 kg
Onion (medium size) - 2
Ginger-garlic paste - 1 tablespoon
Whole Garam Masala whole: Cinnemon-2 sticks,
Cardamom 3, cloves 3
Garam Masala powder
Tomatoes - 2
Mint leaves - Fistful
Coriander leaves - Fistful
Yogurts - 1/2 cup
Lemon (medium size) - 1
Oil - 1 cup
Chili powder - 1 teaspoon
Turmeric powder - 1 teaspoon
Coriander powder - 1/2 teaspoon
Basmati Rice - 1/2 kg


Method:
This has to be prepared in two stages
1. Boil the rice, along with mint leaves and half of the whole garam masala, salt to cook
only 70% and strain it keep it aside
2. Preparation of shrimp curry:
Fry onion to golden brown in a deep pan add remaining whole garam masala,
then add mint leaves, green chilies and coriander leaves
Add ginger-garlic paste, garam masala powder, chili powder, coriander powder
and turmeric powder and fry well
Add tomatoes, lemon juice and Yogurt and put cleaned shrimps into it, make a
thick gravy

Put the layer of this gravy at the bottom of the vessel or tray
On the top of this spread partly cooked rice and sprinkle some saffron dissolved
in water.
Heat vessel/tray on low flame or oven while containing the steam with lid or
foil.
The shrimps biryani is ready after 15 minutes of dum. Garnish with fried brown
onion and some mint leaves.

CHUTNEYS AND SALAD RECIPES


Narial (Coconut) Chutney

Picture Courtesy:
sales@spicesofindia.co.uk


Ingredients:
Coconut - 1/2
Red Chilies - 4
Garlic - 5
Tamarind paste - 1/4 teaspoon
Coriander leaves - Fistful
Salt to taste


Method:
1. Roast the coconut pieces, red chilies and garlic into brown
2. Grind all the ingredients in small grinder/mixi into a coarse paste.
This goes well with chapatis and stuffed parathas.

Narial and Moong Phalli Chutney (Coconut and peanut


Chutney)

Peanut Chutney


Ingredients:
Peanut roasted - 1 cup
Coconut (small piece) - 1 cup
Tamarind paste - 1/4 teaspoon
Garlic - 6
Green Chilies - 3 to 4
Coriander leaves - Fistful
Salt to taste


Method:
1. Roast the peanuts, remove the skin
2. Grind peanut, coconut pieces, tamarind paste, garlic, green chilies, coriander leaves,
garlic, tamarind paste and salt by adding some water
This chutney goes well with dosa and idli.

Channa Daal Chutney


Ingredients:
Bengal gram Daal (Channa Daal) - 1/2 cup
Coconut - 1/4 portion
Red Chilies - 5
Garlic - 5
Tamarind paste - 1/2 teaspoon
Coriander leaves - Fistful
Salt to taste

Method:
1. Roast the daal and red chilies and garlic into slightly brown
2. Mix these 3 with coconut pieces, then put tamarind, coriander leaves and salt to taste
3. Make chutney to a gravy paste.
Add little ghee while eating. This goes well with chapatis and idlis

Sukhi Chutney
(Prepared from a mixture of many pulses into dry chutney)

Idli and Dosa with Sukhi Chutney


Ingredients:
Pigeon peas Spilt and skinned - 1/4 cup
(Toor Daal / Arhar ki Daal)
Bengal gram Spilt and skinned
(Channa Daal) - 1/4 cup
Black gram Daal (Urad Daal) - 1/4 cup
Coconut (dry) powder - 1/2 cup
Red Chilies - 5
Garlic - 6
Tamarind (according to taste)
Salt

Method:
1. Roast all the three daals into slightly brown along with red chilies, garlic and tamarind
2. Grind all the ingredients into a fine powder by adding salt
This can be preserved for months and can be eaten with olive oil or pure ghee.

Tomato Chutney

Tomato Chutney


Ingredients:
Tomatoes - 1/4 kg
Onion (medium size) - 2
Red Chilies - 4
Garlic - 6
Mustard seeds - 1/2 teaspoon
Curry leaves - 10 to 12
Salt to taste


Method:
1. Fry tomatoes (cut), onion, red chilies and garlic well
2. Make a paste and add salt
3. Season it with curry leaves and mustard seeds.

Pudina Chutney

Pudina Chutney


Ingredients:
Mint leaves - 1 cup
Coconut paste - 2 tablespoon
Green Chilies - 3
Tamarind paste - 1/2 teaspoon
Garlic - 6
Coriander leaves - Fistful
Tomato (small) - 1/2
Onion (small) - 1/2
Salt to taste


Method:
Grind all the ingredients together by adding little water.

Kheera Raitha (Cucumber Raitha)


Ingredients:
Cucumber (medium size) - 1/2
Tomatoes (medium size) - 1
Onion (medium size) - 1
Green Chilies - 3
Coriander leaves - Fistful
Yogurt - 1/2 cup
Salt


Method:
1. Cut cucumber, onion, green chilies, coriander leaves and tomatoes into small pieces
2. Mix it with yogurt and salt
(Note: Salt should be added before serving otherwise it will become watery)

Gajar Raitha (Carrot Raitha)

Carrot Raitha

Ingredients:
Carrot grated - 1 cup
Onion (medium size) - 1
Green Chilies - 2
Tomato (medium size) - 2
Coriander leaves - Fistful
Vinegar - 1 teaspoon
Salt


Method:
1. Cut onion, green chilies and coriander leaves into small pieces, mix it with grated carrot,
vinegar and salt.

SNACKS AND STARTERS VEGETARIAN


Evening snack vendors is a common sight in the market places all over India. May it
be a vegetarian cutlet or the vadas or the chats, families and children enjoy eating them on
the road side. There are distinct vendors in the morning hours for breakfast and during the
evening hours for snacks.

Hot Potato Cutlets


Chats are essentially north Indian snacks which have become popular across the country.
These are made of crisp wheat flour, tikki, crushed and mixed with salt and savor spices,
smashed potato, onion, etc., which is not discussed in this book. But, it is interesting to
illustrate a typical mobile chat shop.

A typical vendor of Chat items

Channa Daal Vada

Channa Daal Vada


Ingredients:
Bengal gram Spilt and skinned
(channa daal) - 2 cup
Onion (large size) - 2
Green Chilies (long size) - 3
Coriander leaves - Fistful
Spinach (palak) - 2 tablespoon
Garam Masala powder - 1/4 teaspoon
Ginger-garlic paste - 1/4 teaspoon
Chili powder - 1/2 teaspoon
Turmeric powder - 1/4 teaspoon
Oil for deep frying
Salt to taste


Method:
1.
2.
3.
4.

Soak channa daal for about 3 hours


Mix the daal with garam masala powder and Ginger-garlic paste
Cut onion and green chilies into small pieces
Mix the daal dough by putting cut onion, green chilies, cut spinach, chili powder,
turmeric powder, salt and coriander leaves
5. Mix it well into dough. Make a small cutlet on your palm by applying little water. Deep

fry it to golden brown.


This is a good snack and can be served with tea.

Fried Basin snacks

Maddur Vada

Maddur Vada


Ingredients:
Fine Semolina (Sooji) - 1 cup
Maida (Refined Flour) - 1 cup
Rice Flour - 1 cup
Onion (large size) - 2
Green Chilies - 3
Coriander leaves - Fistful
Curry leaves - 8 to 10
Cashew nuts - 25
Salt to taste
Oil for deep frying


Method:
1. Grate the onion and add chopped Green Chilies
2. Mix the following ingredients:
a. Semolina
b. Maida
c. Rice flour
d. Grated Onion
e. Chopped Chilies

f. Coriander leaves
g. Small cut curry leaves
h. Cashew pieces
i. Salt
3. Boil 2 teaspoon oil and mix it with the dough and make a thick dough
4. Take a small portion of dough, make into thin round plates of 3 diameter by spreading
gently with fingers on a plastic sheet.
5. Keep fry till golden brown and very crisp.
Very taste maddur vadas are ready. The name given to this vada is name of a place on
Mysore-Bangalore Highway. Makes a good snack and can be stored in closed box for a
week.

Kosambari
(to serve four)

Kosambari


Ingredients:
Green Gram Daal (Moong Daal) - 1/2 cup
Cucumber (medium size) - 1/2
Grated coconut - 1 tablespoon
Green Chilies - 2
Coriander leaves - Fistful
Onion (small size) - 1
Curry leaves - 8 to 10
Mustard seeds - 1/4 teaspoon
Lemon-1
Oil for seasoning
Salt to taste


Method:
1. Soak the daal in lukewarm water for about 1/2 an hour and drain the water, keep it aside
2. Cut cucumber, onion, green chilies, coriander leaves into small pieces
3. Mix this with daal and add salt and lemon juice

For seasoning:

Heat the oil put mustard seeds and curry leaves mix it well by adding grated coconut
Kosambari is ready. This is a Kannada word. This is a good salad for tea time.

Halwa Poori

Halwa Poori


Ingredients:
Maida and Semolina (fine) - 2 glasses
Milk - 1/2 glass
Baking powder - 1/4 teaspoon
Oil (for deep frying)
Almonds - 2 cups
Bengal gram Daal - 1/2 cup
Sugar - 1 1/2 cup
Fried dry fruits - 1 tablespoon


Method:
First Stage (Making Halwa):
1.
2.
3.
4.
5.

Soak the almonds and bengal gram daal in different container


Boil the bengal gram in 1/2 cup of water
Grind the almonds and bengal gram daal into thick paste
Add sugar, cook it on a low flame by stirring well in a non-stick vessel
Cool it and add dry fruits to it

This is the filling of the halwa poori.


Some people also add ground coconut along with the Bengal gram daal to make the halwa.

Second stage:

1. Make a dough of the self raising flour by adding baking powder, Oil (1 tablespoon) and
milk
2. Role the self raising or maida dough into a medium thin chapati, keep the filling and
fold it into semi circle and seal the edges by pressing (as seen in the figure)
3. Deep fry it.

Sabzi Cutlets
(to serve eight)

Picture Courtesy:
sapna.behl@gmail.com


Ingredients:
Potatoes (big size) - 8
Beans - 50 grams
Peas - 50 grams
Carrot - 50 grams
Bread crumbs - little
Onion (medium size) - 1
Chilies (long) - 2
Coriander leaves - 1 tablespoon
Garam Masala - 1/4 teaspoon
White pepper powder - 1/4 teaspoon
Ginger-garlic paste - 1/4 teaspoon
Mint leaves - 1 teaspoon
Lemon - 1/2
Oil to fry - 2 3 tablespoon
Salt to taste


Method:

1. Boil and mash potatoes


2. Fry onion in a pan into transparent, add ginger-garlic paste, cut green chilies, garam
masala powder, chili powder, turmeric powder, white pepper powder, coriander leaves,
mint leaves, lemon juice and salt
3. Boil vegetables in a pressure cooker for 5 minutes and smash. Mix smashed vegetables
with potato smash and make a dough.
4. Grind bread crumbs into powder
5. Make a flat round cutlets of the dough and then smear bread crumbs well on surface. If
the cutlet is breaking, dip in thick refined wheat flour water (maida water).
6. Fry to golden brown
Serve hot crunchy vegetable cutlets along with mint chutney.

SNACKS AND STARTERS - NON VEGETARIAN


Gosht Cutlets (Mutton Cutlets)
(to serve six)

Gosht Cutlets


Ingredients:
Minced Meat - 1/4 kg
Potatoes (Medium size) - 4
Chili Powder - 1/2 teaspoon
Turmeric Powder - 1/2 teaspoon
Bread Crumbs - 2 tablespoon
Oil to fry
Egg - 2
Salt to taste


Method:
1.
2.
3.
4.
5.

Make kheema sukha (follow the kheema sukha recipe)


Mash the boiled potatoes nicely into a smooth paste
Mix chili powder, turmeric powder, bread crumbs, salt to taste with mash potatoes
Use this paste to make a cup like shape with our palm by applying same oil and
Fill the dip version with minced meat and cover it properly at the top with the same
paste. Gently tap to bring to round shape on your palm.
6. Beat the eggs well, dip the round cutlets into the egg mash
7. Deep fry in the pan to golden brown
This is ready to serve as a snack at tea or as side dish with lunch and dinner.

Shami Kabab
(to serve six)

Shami Kabab


Ingredients:
Minced Meat - 1/4 kg
Bengal Gram Spilt and skinned
(Channa Daal) - 1/2 cup
Onion (small size) - 1/2
Ginger-garlic paste - 1/2 teaspoon
Garam Masala Powder - 1/4 teaspoon
Coriander Leaves - 1 teaspoon
Pepper Powder - 1/4 teaspoon
Coconut paste - 1/2 teaspoon
Oil
Egg (white) - 1
Salt to taste


Method:
1.
2.
3.
4.
5.

Pressure cook all the above ingredients except egg and oil for about 5 minutes
Dry out water if any, completely
Grind the above ingredients into thick dough
Mix egg white into it so that it will not to break the shami kababs into pieces
Take a small portion of it, make a round cutlet on your palm by applying little oil. Then

deep fry in a frying pan to golden brown on a medium flame


Shami kabab are ready to serve as side dish or starter.

Shikumpur
(Means stomach-ful in Arabic. It is an adopted Arab food)
(to serve four)

Shikumpur


Ingredients:
Onion (chopped into small pieces) - 2
Green Chilies
(chopped into small pieces) - 2
Coriander Leaves
(chopped into small pieces) - 1 teaspoon
Lemon - 1
Salt to taste


Method:
1. All these ingredients for filling mix then all keep aside
2. Make a dough of the shami kabab (follow the shami kabab recipe)
3. Shape up a cup on the palm and fill chopped stuff in the centre. Cover the filling with
the dough of the shami kabab on your palm and gently tap to make a round thick cutlet.
You can decide on the shape and size.
4. Deep fry into golden brown and serve with fresh mint leaves, cut onion dressing and
lemon pieces.

Kheema Samosa

Kheema Samosa


Method:
1. Make minced meat or kheema fry (following the kheema fry recipe)
2. Take a ready samosa wrap, fill the kheema and deep fry it.

A Samosa Vendor

Kheema Saviya Namkeen (Minced meat Vermicelli)


(to serve four)

Kheema Saviya Namkeen (Minced Meat Vermicelli)


Ingredients:
Minced Meat - 1/4 kg
Wheat Vermicelli (roasted) - 1/4 kg
Onion (big size) - 1
Green Chilies - 3
Tomato (medium size) - 1
Ginger-garlic paste - 1/2 teaspoon
Garam Masala Powder - 1/4 teaspoon
Coriander Leaves - Fistful
Chili Powder - 1/2 teaspoon
Turmeric Powder - 1/4 teaspoon
Salt to taste


Method:
1.
2.
3.
4.
5.
6.

Fry oil into transparent put small cut Chilies


Put ginger-garlic paste and garam Masala
Add chili powder and turmeric powder
Put kheema (minced meat), then tomatoes and coriander leaves
Cook it till the kheema is done or well cook.
Add 1 cup of the water to make kheema gravy

7. Put roasted vermicelli into it and dry well, leave on the low flame for about 2 minutes
Very tasty kheema vermicelli is ready to serve at the tea time or for breakfast.

DESSERTS
Gajar Halwa (Carrot Sweet)
(to serve four)

Gajar Halwa


Ingredients:
Carrot - 1/2 kg
Milk - 1 litre
Condensed milk - 200 ml can
Almond - 100 grams
Kismis(dry grapes) - 25 grams
Pure ghee(butter oil) - 2 tablespoon
Saffron - 1/2 teaspoon
Sugar - 3 cups


Method:
1. Boil carrot pieces in milk for 10 minutes
2. Grind to make a paste of it and add condensed milk, saffron, almond paste cook for 3-4
minutes
3. Fry dry fruits in a pure ghee, remove the dry fruits and add to the cooked halwa.
Garnish it in a serving dish with fried dry fruits again.

Sheer Khurma (Milk Vermicelli)


(to serve four)

Sheer Khurma / Milk Vermicelli


Ingredients:
Roasted extra fine vermicelli - 100 grams
(known as Delhi Vermicelli)
Milk - 1 litre
Condensed milk - 1 tin
Saffron - 1/4 teaspoon
Pure ghee - 2 tablespoon
Dry fruits to garnish
Cardamom


Method:
1. Put pure ghee (butter oil) into vessel then add one or two cardamom pieces
2. Add milk to it, when milk start boiling add roasted vermicelli
3. Cook it for only one or two seconds add sugar, saffron dissolve in milk and condensed
milk.
Sheer khurma is ready, garnish in a serving dish with fried dry fruits including almonds
and dates.

Gud ki Kheer
(Made using Jagerry)
(to serve four)

Gud ki Kheer


Ingredients:
Moong Daal(Bengal gram) - 1/2 cup
Semolina medium - 1/2 cup
Almonds, Cashew nuts, Kismis - 1 tablespoon
Jaggery Syrup - 2 cups
Pure ghee - 2 tablespoon
Dry grated coconut - 2 tablespoon
Cardamom seeds - few
Coconut milk - 1 tin


Method:
1. Roast moong dal and semolina to light brown
2. Cook it in the pressure cooker for about 3 to 5 minutes by adding coconut milk and
mash it
3. Season it with pure ghee by adding one or two cardamom pieces
4. Add filtered jaggery syrup, Powdered cardamom seeds and dry grated coconut stir well
and cook for 1 - 2 minutes
Garnish with dry fruits in a serving tray and serve hot.

Zarda
(to serve four)
Zard means yellow. The colour of this sweet is yellow made out of semolina.

Zarda


Ingredients:
Semolina - 1 cup, medium
Pure ghee - 2 1/2 tablespoon
Milk - 1/2 liter
Cashew nut (Very small pieces) - 1 tablespoon
Yellow edible colour
Condensed milk - 1/2 tin
Fried dry fruits for garnishing


Method:
1. Fry semolina in pure ghee to light brown
2. Add milk to it, cook it till it is done by adding edible colour and cashew nut (small
pieces)
3. Then add condensed milk and sugar and keep stirring that it does not stick to the button
of the vessel
4. Put it in a serving dish, garnish with fried dry fruits

Anday ka Halwa
(Made from Eggs)
(to serve four)

Anday ka Halwa


Ingredients:
Egg - 2
Suga - 3 tablespoon
Milk - 1/2 liter
Saffron - 1/2 teaspoon
Condensed milk
(Milk made) - 1/2 tin
Dry fruits (for garnishing)


Method:
1.
2.
3.
4.

Beat two eggs in a separate vessel.


Boil the milk, along with condensed milk, saffron and sugar
When milk starts boiling pour the beaten egg drop by drop and stirring well
Cook it on the low flame by stirring well on a non-stick vessel till all the water
disappear and only the lamps are formed without any liquid, as in the picture.
5. Garnish the egg halwa with dry fruits fried in pure ghee in a serving vessel
This is ready to serve after meals.

Lawki ki kheer (Bottle Gourd Sweet)


(to serve four)

Lawki ki Kheer (Bottle Gourd sweet)


Ingredients:
Lawki (bottle gourd) grated - 1 cup
Millet (Sabutdaana) - 2 tablespoon
Pure ghee - 2 1/2 tablespoon
Milk - 1 liter
Saffron - 1/2 teaspoon
Condensed milk - 1/4 tin
Dry fruits


Method:
1. Warm pure ghee in a non-stick vessel, add one or two cardamom pieces
2. Add washed sabutdaana, milk and saffron. Cook it till the sabutdaana is done, add
condensed milk, grated coconut and grated bottle gourd. (Cook in a microwave for 30
seconds) and put off the flame and keep stirring for some time by adding sugar.
3. Garnish with fried dry fruits in a serving vessel.

Muzzaffer (Rice pudding)


(to serve four)

Muzzaffer / Rice Pudding


Ingredients:
Basmati rice - 1 cup
Milk - 1 litre (thick)
Saffron - 1 teaspoon
Sugar - 100 grams
Daisy ghee - 2 tablespoon
Fried dry fruits - 2 tablespoon
Milk cake (Khowa) - 50 grams


Method:
1.
2.
3.
4.
5.

Warm pure ghee in a non-stick deep pan by putting one or two cardamom pieces
Add washed basmati rice to the pan
Pour milk and saffron, khowa (Milk cake)
Cook the rice till it becomes soft and hundred percent cooked and then add sugar
Garnish it with dry fruits in a serving tray.

This sweet is normally served with biryani in functions and marriages in Mysore.

Firni
(to serve four)
This sweet is prepared by using pure rose petals and rose water.

Picture Courtesy:
jyothi@currytrail.in


Ingredients:
Basmati Rice Semolina - 1 cup
(This has to make in the dry jar
of the mixi and only semolina
filtered is used in the recipe)
Milk - 1 1/2 litre thick
Rose petals - 1 tablespoon
Pure Rose water - 1/2 teaspoon
Pure ghee - 1 1/2 tablespoon
Sugar - 100 grams
Almond - flakes


Method:
1. Warm the pure ghee in a deep pan then put one or two cardamom pieces into it
2. Put basmati rice semolina, milk and cook it till it becomes soft
3. Add sugar and cool it then put the rose water and cleaned rose petals on it sprinkle
almond flakes over the surfaces
4. Serve it cool, after keeping in refrigerator for at least one hour.

Dum Rote
(to serve for four)

Dum Rote


Ingredients:
Semolina (Fine) - 1 cup
Pure ghee or
(Butter without salt) - 1 cup
Sugar - 5 tablespoon
Saffron - 1 teaspoon
Milk - 2 glasses
Milk cake or khowa - 100 grams
Almond (thin pieces) for garnishing


Method:
1. Fry semolina in a pure ghee in a non stick vessel
Add milk and saffron stir it well
2.
3.
4.
5.
6.

Add khowa or milk cake, sugar and almond pieces


Pre heat the oven
Garnish the baking tray with butter and powdered sugar
Pour the cooked thin dough of semolina into the baking tray
Bake it in an oven, under moderate temperature 1750 C till it become golden brown
and test if it is cooked by dipping a spoon. If it is cooked then nothing sticks to the
spoon. The bottom of the sweet should become dark brown and crisp.
7. Cool it and then cut it into pieces

8. Garnish it with chopped almond pieces (as shown in the picture)

Dum ki Saviya (Vermicelli)


(to serve four)

Dum ki Saviya


Ingredients:
Roasted thin vermicelli - 2 cups
Milk - 1 glass
Saffron - 1/2 teaspoon
Pure ghee - 3 tablespoon
Sugar - 5 tablespoon
Fried dry fruits - 2 tablespoon


Method:
1.
2.
3.
4.

Fry vermicelli in a pure ghee in a non stick vessel


Pour milk with dissolved saffron into it, cook it on a low flame
Add sugar in the end and close the pan for 3 4 minutes.
Cool it and put it in a serving tray or plate and garnish it with dry fruits

Meetha Dahi Vada


(Dahi means Yogurt)
(to serve four)

Meetha Dahi Vada


Ingredients:
Maida or Self raising flour - 1 cup
Sugar syrup - 2 cups
Saffron - 1/4 teaspoon
Yogurt (Dahi) - 1 1/2 cup
Oil for frying


Method:
1. Mix self raising flour in yogurt to thick consistency
2. Make a sugar syrup by dissolving sugar into one cup of water and boil it till it becomes
sticky
3. Heat the oil in a frying pan
4. Deep fry the vada (pouring the dough with the help of tablespoon) to brown
5. Cool and then dip into the sugar syrup. Remove it immediately. Keep it in a serving
plate and serve hot.

Double ka Meetha
(to serve four)
This is made with fried sweet bread

Double ka Meetha


Ingredients:
Sweet Bread - 1 loaf
Condensed milk - 1 tin
Sugar syrup - 2 cups
Saffron - 1/2 teaspoon
Sweet butter or pure ghee - 1 bottle(medium size)
Fry dry fruits for garnishing - 2 tablespoon


Method:
1.
2.
3.
4.
5.
6.

Fry bread slices in a pure ghee or sweet butter into light brown
Cut it each slice into four triangular pieces
Make the thick sugar syrup by dissolving sugar into water and adding saffron
Arrange the fried bread pieces in a serving tray. Pour the syrup over it
On it pour the condensed milk
Garnish it with dry fruits and chopped almonds.

Anday ki Mithai
(to serve four)
This is a rich delicacy in ceremonies

Anday ki Mithai


Ingredients:
Egg - 8
Sugar - 8 tablespoon
Daisy ghee - 8 tablespoon
Khowa (milk cake) - 200 grams
Saffron - 1 teaspoon
Semolina - 1 tablespoon
Almond small pieces - 1 tablespoon


Method:
1. Powder sugar in a mixi
2. Beat the egg, sugar powder, daisy ghee, saffron, khowa (milk cake), semolina, almond
small pieces and sugar powdered so that the mixture becomes floppy
3. Pre heat the oven
4. Smear the baking tray with butter and powdered sugar
5. Pour the mixture into the tray
6. Bake it under moderate temperature 200C till it becomes brown
7. Cool it, cut into diamond shape pieces, garnish with cashew nut as shown in the picture.

Badam ka Halwa (Almond Halwa)


(to serve four)

Badam ka Halwa


Ingredients:
Almonds - 200 grams
Khowa (milk cake) - 100 grams
Potato - 1 small
Sugar - 1/2 cup
Pure ghee - 2 tablespoon
Dry fried fruits - 1 tablespoon


Method:
1.
2.
3.
4.
5.

Soak the almond and remove the skin


Boil the potatoes. Mash the almonds and potatoes in a mixi
Add khowa or milk cake
Put pure ghee in a non-stick vessel
Put mashed almonds and potatoes and add sugar and stir it. So that it does not stick to
the vessel. Remove it from flame and cool it
6. Put it in a serving dish and garnish it with fried dry fruits

Channa Daal ka Meetha (Bengal gram sweet)


(to serve four)

Channa Daal Ka Meetha


Ingredients:
Bengal gram Daal - 1 cup
Khowa (milk cake) - 100 grams
Sugar - 1/4 cup
Milk - 1/2 liter
Pure ghee - 2 tablespoon
Fried dry fruits - 1 tablespoon
Saffron - 1/2 teaspoon


Method:
1.
2.
3.
4.
5.

Soak the bengal gram daal for 2 hours


Cook it under pressure for about 5 minutes by adding a cup of water
Mash it in a mixi
Add milk, khowa (milk cake) and saffron
Put the pure ghee into the non-stick vessel warm it. Put the mixture into it, cook it on a
low flame by stirring constantly and add the sugar.
6. When it becomes thick, remove it from the flame.
7. Put it in a serving dish and garnish it with fried dry fruits.

Khajoor (Sweet)

Khajoor


Ingredients:
Fine Semolina - 2 cups
Egg - 1
Milk - 1/4 cup
Milk Cake - 50 grams
Baking powder - 1 pinch
Sugar(powdered) - 1 cup
Oil (for deep fry)
Kuskus - 1 teaspoon
Grated dry coconut - 1 tablespoon
Dry fruits small pieces
(Cashew nut, Kismis and dates)
Maida (Self raising flour) - 1 cup


Method:
1. Mix fine semolina with powdered sugar, beaten egg, baking powder, kus kus, grated
coconut and dry fruits by adding milk and make thick dough. This is the filling of the
khajoor.
2. Make a dough of the self raising flour by putting plain water
3. Role a thin rot of the self raising flour
4. Keep the dough of the filling in the centre

5. Fold it from all the sides and again role into gently thick chapatti
6. Cut into small pieces in the form of diamond shape (as seen in the figure)
7. Deep fry it in refined oil.

Falooda

Falooda


Ingredients:
China grass - 10 grams
Thick Milk - 1/2 litre
Sugar - 5 tablespoon
Saffron - 1/2 teaspoon
Almond small pieces - 1 tablespoon


Method:
1.
2.
3.
4.
5.

Cut china grass into small pieces


Dissolve in one glass of water by boiling on the stove
Boil the milk separately with sugar, saffron and almond pieces
Mix china grass and milk together, stir it well
Refrigerate it in the fridge atleast one hour before serving in a small bowl or any
container.
6. Since this desert solidifies when cool, either it can be cut into nice diamond shape pieces
and served in a plate or served directly in small bowls use for cooling.