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Dishes of Life

Dishes of Life

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Publicado porHameed Khan

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Published by: Hameed Khan on Feb 02, 2012
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01/15/2013

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Sections

  • Spicy Egg Omelette
  • Spanish Omelette
  • Cheese Omelette
  • Chinese Egg-Roll
  • Classic Breakfast
  • Naan
  • Palak ki Roti
  • Paratha
  • Egg Stew
  • Aaloobukhara Chutney
  • Chaat Masala
  • Garam Masala
  • Garlic (Lehsan) Chutney
  • Imli Chutney
  • Khajur ki Chutney
  • Mint (Podina) Chutney
  • Raita
  • Peanut Chilli Chutney
  • Pear And Mango Chutney
  • Chili Garlic Chicken
  • Spicy Chicken Kababs
  • Chicken in Tomato Sauce
  • Chicken Jalfraizi
  • Chicken Karahi
  • Chicken Makhani
  • Chicken Shaslick
  • Chicken Tandoori
  • Chicken-Yogurt
  • Murgh Cholay
  • Chicken Curry
  • Biryani-Sindhi
  • Egg Biriyani
  • Biryani-Kofta
  • Pulao-Koftay
  • Pulao-Chana
  • Pulao-Matar
  • Biryani
  • Khichra
  • Khichri-Dal Masoor
  • Khichri-Dal Moong
  • Khicry-Dal Chana
  • Pulao-Kharay Masoor
  • Pulao-Moong
  • Pulao-Yakhni
  • Aaloo Gosht
  • Aaloo Keema
  • Aaloo Methi
  • Aaloo Palak
  • Aaloo Zeera
  • Arvi Gosht
  • Besan kay Dahi Baray
  • Bhindi – Fried
  • Bhindi Gosht
  • Brain Masala
  • Daal Maash
  • Dal Moong-Phareri
  • Dal Palak
  • Dal-Khatti
  • Dal-Makhani
  • Do Piaza
  • Ghiya Gosht
  • Gobhi Gosht
  • Gobhi Keema
  • Gowar Phali
  • Karhai Gosht
  • Karhi
  • Keema
  • Keema Palak
  • Keema-Chatpata
  • Khandvian
  • Koftay
  • Liver
  • Lobia Keema
  • Matar Keema
  • Mixed Vegetables
  • Paey
  • Palak Gosht
  • Pasanday
  • Potatoes in Tomato Sauce
  • Qorma Badami
  • Salan-Bhunawa
  • Salan-Sabzi Gosht
  • Salan-Sada (Mutton Curry)
  • Salan-Shaljam Gosht Bhunawa
  • Salan-Stew
  • Salan-Tomato Gosht
  • Tomato Keema
  • Haleem
  • Nihari
  • Qorma
  • Firni
  • Gajarbhat
  • Gajrella
  • Gulab Jamun
  • Jalaibi
  • Kheer
  • Khubani ka Meetha
  • Trifle
  • Shahi Tukray
  • Sheer Khurma
  • Sewaiyan-Plain
  • Ras Malai
  • Ras Gullay
  • Panjeeri
  • Balushahi
  • Burfi
  • Chocolate Sauce
  • Faluda
  • Gajar ka Halva
  • Kulfi
  • Sujji Ka Halva
  • Unday ka Halva
  • Zarda
  • Egg Kababs
  • Beef Tikka
  • Bihari Kabab
  • Chicken Tikka
  • Chicken Tikka Chatpata
  • Kabab in Tomato Sauce
  • Kabab-Chapli
  • Kabab-Gola
  • Kabab-Nargisy
  • Kabab-Seekh
  • Bhel Puri
  • Chicken Chaat
  • Chicken Pakoray
  • Cholay Chaat
  • Cholay Chatpatay
  • Cholay-Quick
  • Cutlets
  • Dahi Baray
  • Fruit Chaat
  • Gole Guppay
  • Kabab-Shami
  • Kalay Chanay
  • Kalmi Baray
  • Keemay ke Pakoray
  • Pakoray
  • Pakoray-Spicy
  • Samosa
  • Spiced Potato bites
  • Vegetable Fritters
  • Fish Curry Powder
  • Fish curry
  • Fish in Garlic & Pepper Sauce
  • Fish in Banana
  • Fish/Shrimp Salan
  • Fish in Masala
  • Chicken Coconut Soup
  • Chicken Noodle Soup
  • Chicken Soup with Mixed Vegetables
  • Curried Carrot Soup
  • Meatball Soup
  • Mango Soup
  • Ginger Soup
  • Garlic Soup
  • Fish Corn Soup
  • Mushroom Soup
  • Spicy Chicken Soup
  • Spinach Soup
  • Sweet Corn Chicken Soup
  • Sweet Corn Veg Soup

BY

DANISH KHAN SHERWANI

A complete recipe book for beginners

RECIPES

Spicy Egg Omelette
Ingredients eggs - 2 besan flour - 1 tsp green chillies - 5 salt to taste ground pepper - 1 tsp coriander leaves tomato - 1 (medium size) onions - 2 (medium size) Instructions Beat the egg well. Keep it aside. Cut Onions, Tomato, Green Chillies and Coriander leaves. To the egg mixture add Finely cutted Onions, Tomato and Green Chillies and mix well. Add Besan flour to that mixture and mix well without any lumps. Heat the tawa pour the mixture and sprinkle Ground pepper powder and finely cutted coriander leaves and pour a teaspoon of oil and close it well. Turn over the Omelette and fry until done.

.50gm oil . Add salt and vegetables. Pour mixture and spread. Cover with a lid.100gm carrot grated and steamed . Cook about three minutes in medium flame or under side is brown colour.100gm onion chopped .Spanish Omelette Ingredients eggs .8 peas boiled .4 tomato chopped .100gm cabbage grated and steamed .2 tbsp salt to taste Instructions Whip egg. Heat oil in a tawa. Turn over and cook for one minute. Serve hot with bread toast.100gm green chillies chopped .

Beat with a beater. . serve hot with toasts and sauce/chutney. Sprinkle grated cheese on the top and microwave at 80% power for 30 secs. till fluffy.Cheese Omelette Ingredients 2 eggs 1 onion (chopped) 2 tbsp milk 1 tbsp butter 1 tomato (chopped) 2 green chillies (chopped) 2 tbsp green coriander (dhania) (chopped) 2 tbsp cheese (grated) salt and black pepper (to taste) Instructions Mix egg and chopped vegetables in a bowl. Pour in beaten egg and vegetables salt pepper into the dish and microwave at 80% power for 5-6 mins. to 1 minute till the cheese melts. Heat butter in a microwave safe flat dish at 100% power for 30 secs.

Chinese Egg-Roll
Ingredients 1 cup maida (plain flour) 5 eggs For Filling: 2 tbsp cucumber finely choped 2 tbsp carrot finely chopped 2 tbsp cabbage grated 2 tbsp onion chopped 1 tsp salt 2 green chilli chopped 1 tsp lemon juice 1 tbsp soya sauce 2 tbsp hot sauce 1 tsp tomato sauce Instructions Make dough by mixing maida and water together, make 5 chappaties from this dough. Now make 5 omelettes from 5 eggs. Now mix well all filling ingredients. Take one Chappati, put one omelette over it then spread about 2 tbsp filling mixture. Now roll up the chappathi and serve hot. Make all other four rolls as above.

Classic Breakfast
Ingredients Puri 2 cups white flour (maida) & ½ Cup Aata (makes about 15 puris) Oil for deep frying Aloo ki Bhujya 250 grm. potato ½ tsp. salt ½ tsp chili (Lal Mirch) powder ¼ tsp. turmeric (Haldi) powder ½ tsp. onion seeds (Kalonji) Cholay ½ cup boiled Chanay ¼ tsp. salt ¼ tsp baking soda ¼ tsp cumin seeds (Zeera) powder ¼ tsp crushed whole red chilies 1/8 tsp. turmeric (Haldi) powder 1/8 tsp garam masala powder Halva 2 tbs. semolina (Suji) 2 tbs. ghee 3 tbs. sugar 3 green cardamom (Chhoti Ilaichi) seeds A pinch of yellow food color(optional)

Instructions Puri Mix maida and flour. Make the dough with 1 cup of water using 2 tsp oil to help in making dough. Make into small puris (pancake like) as flat as you can and deep fry in hot oil. Aaloo Ki Bhujya Cut the potatoes into small cubes. Add spices, 1 cup of water and leave on low heat. When soft, mash lightly. Cholay In a pot put softened Chana, 1½ cup water and add spices. Cook till very tender. Mix and mash slightly. Cook till bubbles appear then remove from heat. Halva Put the Suji and ghee in a pot along with Ilaichi seeds and fry until slightly brown on very low heat. Meanwhile combine sugar and 1 cup of water to make syrup. Add this to the Suji and cook on low heat to desired consistency. If you want to color the halwa add the color to the syrup before pouring it into the Suji. Serve with Achaar or Yogurt.

Cover with a damp cloth and leave at room temperature for 2-3 hours. milk powder 200 grm. Bake in oven at 350* till light brown. Can also be frozen after baking for later use.Naan Ingredients 6 cups maida (white flour) 6 tsp. baking powder 1 egg 3 tsp. Then divide it evenly into 12 parts. oil or margarine 1 cup evaporated milk 6 tsp. . sugar 2 tsp. Roll out into flat chapati which is as thick as a pizza crust. yeast Instructions Mix all the ingredients and knead into a dough.

Cover and keep in the fridge for at least half an hour to set. ½ tsp. salt ½ tsp whole cumin seeds (Zeera) 5-6 black pepper (Kali Mirch) coarsely crushed 1 tbs. . Break into small balls. Serve hot with Achaar (pickle) or chutney. spinach and spices. Roll out into small chapattis and shallow fry on medium heat in a frying pan till very lightly brown.Palak ki Roti Ingredients 2 cups flour 1 cup steamed and finely chopped spinach leaves. of oil and knead with water to form a dough which is medium-soft. oil to make dough A little water to form dough Oil for shallow frying Instructions Mix together the flour. Add 1 tbs.

. so that it will turn out to be soft and layered. Again pour some generous amount oil/ghee and then roll the 'chappathi' from both the ends towards the middle.Paratha Ingredients maida-500g (4 10 porotas) egg-1 milk-1/4 cup Oil-3 Tbsp ghee-2 tbsp(melted) ' (You can again use oil as well) Water & salt-as required Instructions Blend egg well with water and salt and add this to the flour. Serve hot with any of your spicy curries. pressing it occasionally.. Once finished. Knead the mixture well enough to a consistency slightly loose than that of chappathi. . Cover the dough with a wet cloth and leave it for 2 or 3hrs. Then divide it into balls of equal size(a big lemon size). take the first roll and roll it out flat using a roller pin once again.Once you have made a few 'porotas' like this. Hold the 'chappathi' from one end and curl it into a flat round roll. Apply some oil and roll it out into thin rounds like chappathi. hold 2 porotas and smash it against each other. Keep doing the same with the remaining balls. not too thin and roast it on a hot tava. so that it starts bulging.

1/2 cup cloves . Add 1/2 cup water if gravy is needed.1/2 cup thick tamarind pulp .Egg Stew Ingredients hard boiled eggs .1 tbsp garlic paste .5 poppy seeds . Add the salt and mix well.1 tsp turmeric powder .1 tsp Instructions Heat oil in a kadai. .1 tsp cinnamon powder .4-5 fresh grated coconut .2 tbsp salt to taste Make a smooth paste of: green chillies .1 oil or butter . Now gently stir in the eggs.1/2 tsp coriander leaves . Serve hot with Rice or Chapati. Stir in the ground masala and fry till the oil leaves the sides.4 (cut in large pieces) onion (sliced) . Add the onion slices and fry till light brown.

RECIPES .

Add the food color if you want the sauce to take on a reddish tinge. the sugar and the Aaloobukharay and cook it on low heat. When the sauce is thick and the pits have been separated from the Aaloobukharay. Chaat Masala .Aaloobukhara Chutney Ingredients 1 cup Sugar 250 grm. prunes (Aaloobukharay) 1 drop red food color (optional) Instructions Wash the Aaloobukharay thoroughly and soak them in some water for about 2 hours. In a saucepan add about 1/2 a cup of water. Serve as a condiment. remove from heat and put aside to cool.

Garam Masala Ingredients 1 tbs. Then add salt and black salt. tartaric acid Instructions Roast the spices slightly and grind into a powder after cooling. Can be used in all sorts of chaat and dahi baray. carom seeds (Ajwain) 1 pinch asafetida (Heeng) ½ tsp. whole black pepper (Kali Mirch) 4 tbs. coriander (Dhaniya) seeds 1 tsp black salt (Kala Namak) 10-12 whole black pepper (Kali Mirch) 8-10 cloves (Laung) 1 black cardamom (Bari Ilaichi) seeds ¼ tsp.Ingredients 1 cup cumin seeds (Zeera) 1 cup Whole dried red chilies 1 tbs. salt 2 tbs. cumin seeds (Zeera) .

Garlic (Lehsan) Chutney Ingredients 4-6 clove of garlic (Lehsan) ½ cup Whole dried red chilies salt according to taste Instructions Grind all of the above ingredients together with a little water to liquefy .1 tsp. cloves (Laung) 4-5 black cardamom (Bari Ilaichi) seeds Instructions Roast all the ingredients and then grind into a powder.

Put on low heat and bring to boil. .Imli Chutney Ingredients 250 gms. tamarind (Imli) 2 cups sugar Salt according to taste 1/2 tsp chili (Lal Mirch) powder ½ inch piece of ginger (Adrak) or Dried ginger (Sounth) Instructions Soak the imli in lukewarm water so that it softens. Rub well to remove the seeds. Strain out all the juice into a container.

lemon juice 125 ml water 3/4 tsp salt 1 tsp soft brown sugar Instructions Put all the ingredients in a blender and mix well. salt and chili powder and keep stirring and cooking on low heat till it starts to become thick. pitted dates 15 grm. Khajur ki Chutney Ingredients 50 grm. When desired consistency achieved remove from heat and allow to cool before storing (in a jar with a lid). cumin seeds (Zeera) powder 1 tsp chili (Lal Mirch) powder 1 heaped tsp. A small piece of ginger can be added and later removed for an extra flavor. .Add sugar. tamarind (Imli) concentrate OR 3 tbs. Serve the strained chutney with kababs. Sieve and throw out the residue. tikkas. seedless raisins 1 tsp.

salt ½ cup Whole dried red chilies 5 tbs. Remove the seeds from the tamarind. Refrigerate . Put everything into a grinder and grind until it's a smooth paste.Mint (Podina) Chutney Ingredients 1 bundle of mint (Podina) leaves 1 tsp. tamarind (Imli) paste 2 green chilies Instructions Soak the Tamarind in water for an hour.

Loki ka Raita . 1 cup yogurt 2 green chilies ½ mint (Podina) leaves ¼ tsp.Raita Ingredients 1. ground black pepper (Kali Mirch) ½ tsp. Khera/kakri ka Raita Add to 3 above 1 grated cucumber or kakri 5. garlic (Lehsan) chutney ¼ tsp. cumin seeds (Zeera) powder or crushed 2. cumin seeds (Zeera) Salt (according to taste) 1 green chili 3. ½ cup of Yogurt 1 tsp. cumin seeds (Zeera) powder Salt according to taste 4. ½ cup of Yogurt Salt (according to taste) ¼ tsp.

5.roasted and skinned 5 dried red chillies 1/2 cup tamarind juice 1/2 teaspoon salt.. salt and tamarind juice until fine . Instructions Fry the chilies and peanuts separately and keep aside Blend peanuts. Peanut Chilli Chutney Ingredients 1/2 cup ground peanuts . put in hot water for a minute. chillies.Add to 3 above 1 grated loki Instructions 1 to 4 Mix together all the ingredients and you have a creamy raita to serve with Biryani or Pulao. Grate unseed loki.

seeds.Pear And Mango Chutney Ingredients 250 gms. garam masala Instructions Peel and mash and pear. When it begins to boil again add the mashed fruit. raisins. cashew. Add the clove powder and garam masala. salt 1 tsp. Sugar in a heavy saucepan. raisins. 500 gms. red chilli powder 1 tsp. . 250 gms. raw firm mango (kharbooja) seeds. 2 cloves powdered 8 each almonds and cashews chopped finely. Heat on a low flame. pears. Cool a bit and transfer to clean airtight jar. marshmelon 1 tbsp. Add 500 ml. chilli and salt. Stir occasionally. 1 tbsp. Boil till a thick jam consistency is obtained. stirring and cooking till it turns brown. Put 1 tbsp. When the sugar has fully dissolved in the water add remaining sugar. sugar 2 tsp. Water and boil.

RECIPES .

1 tbsp white pepper powder .to taste salt .2 tsp minced garlic .¼ tsp Instructions Marinate the chicken in above ingredients for 4 hrs.50 ml worcestershire sauce .to taste lime . Deep fry in hot oil.Chili Garlic Chicken Ingredients: chicken wings .500 gm chilli powder . .1 oil . Serve hot with tartar sauce. Add 2 lightly beaten eggs and enough maida to make a coating batter.

2 tsp Salt . Garnish with sliced onions (lengthwise cut) and lime slices before serving.to taste Food coloring .for shallow frying Instructions Take a bowl and mix all of the mentioned ingredients (except oil) and allow to marinate for 3-4 hrs. Serve hot. Then.2 tbsp Chilli powder . .1 tsp (optional) Oil .1 . An excellent starter/appetizer and a good side dish with biryanis/other rice dishes. Pat dry the fried chicken pieces with paper towels to remove excess oil.Spicy Chicken Kababs Ingredients Chicken . heat oil in a flat pan and shallow fry (put them in and when one side gets brown and crusty. turn the pieces over and let the other side get cooked) the marinated chicken pieces till golden brown.a little Vinegar .2 tbsp Ginger garlic paste .2 tsp (or to taste) Lime Juice .5 lb cut into medium sized pieces Maida (or all purpose flour) . put the flame or heat to a medium-high setting so that u ensure the chicken gets cooked properly while frying on both sides). (Note: When frying the pieces.1.

oil 1 tsp garlic (Lehsan) paste ½ tsp ginger (Adrak) paste Instructions In a pot add chicken. stir and remove from heat. Cover and cook on low heat till the water from the chicken have dried and chicken is half cooked.Chicken in Tomato Sauce Ingredients ½ kg. tomato. . garlic. Cover and continue cooking. salt (according to taste) 3 tbs. green chili and onion. chicken 3-4 tomatoes-chopped 1 onion-chopped 3-4 whole green chilies ¼ tsp crushed black pepper (Kali Mirch) 1 tsp. When the water dries and chicken is tender add the black pepper. ginger and salt. Add oil.

Heat and add the sliced onion. Coriander Seeds (Dhaniya) and chopped tomatoes. Boneless chicken meat 4 medium sized onions-chopped 4 tomatoes-chopped 2 onions cut into thick slices 2 tomatoes cut into broad slices 1 Capsicum (Shimla Mirch) cut into slices (the yellow variety can also be used to enhance the color of the dish) 1 tsp. Cover and simmer to allow the tomatoes to soften. Add the Garlic (Lehsan). Add the chicken and cook for another 10 minutes or until the chicken is slightly tender. Ginger (Adrak). oil Instructions Sauté the chopped onions in the oil till transparent. Capsicum (Shimla Mirch). . coriander (Dhaniya) powder 1 tsp. sliced tomatoes.Chicken Jalfraizi Ingredients 1 Kg. garlic (Lehsan) paste 1 tsp. ginger (Adrak) paste ¼ tsp. Take a few tea spoons of oil from this chicken into a separate frying pan. Turmeric (Haldi). salt (according to taste) 3-4 tbs. Add the salt. turmeric (Haldi) powder ½ tsp. ground garam masala ¼ tsp.

tomato. . Serve with boiled rice. In a pot add chicken. ginger (Adrak) paste Instructions Remove skin of tomatoes. stir and remove from heat. When the water dries and chicken is tender add the Black peppercorn (Kali Mirch). Add oil. Garlic (Lehsan). Cover and continue cooking. Mix and allow cooking for another 2-3 minutes. oil 1 tsp garlic (Lehsan) paste ½ tsp. Sauté this for a while till the vegetables soften lightly. Cover and cook on low heat till the water from the chicken have dried and chicken is half cooked. green chili and onion. salt (according to taste) 3 tbs. Serve with rice Chicken Karahi Ingredients ½ Kg.and garam masala. Ginger (Adrak) and salt. To this frying pan add the cooked chicken. chicken 3-4 tomatoes –chopped ( optional) 1 onion chopped 3-4 whole green chilies ¼ tsp crushed black pepper (Kali Mirch) ½ tsp.

cubed) 1 tsp. yogurt 1 tbs. cleaned. lemon juice 1 tsp. chili (Lal Mirch) powder 1 tsp.Chicken Makhani Ingredients a) 4 -5 chicken breasts (skinned. crushed garlic (Lehsan) 1 tsp red chili (Lal Mirch) powder 1 tsp mustard oil (or ½ tsp crushed Rai) 1 tsp lemon juice 1 tsp garam masala 1 tsp. ginger (Adrak) finely crushed or paste 1 tbs. butter salt b) Marinade: 2 tbs. salt c) Makhani sauce: ½ tsp garam masala 2 tsp sugar .

Cook 425-450 F (depends on broiler) for 8-15 min.½ tsp chili (Lal Mirch) powder 400 g. Skew chicken. sized pan. Leave for 30 minutes. garam masala. lemon juice. if short make more marinade. Add mixture of chili powder. Marinate chicken. 3. simmer 10 min. adds tomato puree. Remove whey of yogurt (hang in muslin cloth 15 min or if using homemade Drain excess whey). salt Instructions a) 1. Boil. butter 2 green chilies ¼ tsp. reduce heat. Heat butter in med. garam masala. Add Ginger (Adrak). lemon. 4. Add garam masala. 1 cup water. and Rai. Watch carefully. Wait till crackles. and salt to chicken. 5. Make sure to coat thoroughly. Turn skewers every 5 minutes. c) 1. chicken to be cooked thoroughly and a bit toasted. salt. Combine spices and yogurt. add sugar & Fenugreek (Methi)) leaves . 2. salt. Mix chili powder. tomato puree 1 tsp crushed ginger (Adrak) 1 tsp crushed garlic (Lehsan) 100 ml crème 1/2 tsp fenugreek (Methi) Leaves 500 grm. Ginger (Adrak). Cook 2 min. b) 1. and 2 green chilies. chili powder. Garlic (Lehsan). Chill chicken 3-4 hours. Garlic (Lehsan).

boneless chicken 2 tsp Salt 1 tsp chili (Lal Mirch) powder 2 Green Bell peppers 3 Medium Onions 6 Small green chilies ½ Kg canned whole/diced tomatoes ½ Cup Ketchup 3 tbs. Cut the onions into chunks and add these in as well. Serve with boiled rice. Add this to the chicken. Throw in the rest of the ingredients and cook this on low-medium heat for about half an hour or until the bell peppers are slightly soft. . Oil Instructions Cut the chicken into cubes and fry it in oil on low-medium heat until the chicken is white. Soy Sauce 3 tbs. Deseed the bell peppers and cut them into 1 inch chunks. (15 minutes) Dice the tomatoes if you're using whole ones.Chicken Shaslick Ingredients 1 Kg.

lemon juice 2 tbs. garlic (Lehsan) 1 tsp. oil 2 tbs.Chicken Tandoori Ingredients 1 whole chicken 1 tsp. Serve with Raita. yogurt Instructions Mix together all the ingredients and coat the chicken with it. salad and naan. ginger (Adrak) 1 pinch of orange food color or 1 tsp Kashmiri chili (Lal Mirch) powder 1 tsp chili (Lal Mirch) powder ½ tsp salt 3-4 tbs. Leave to marinate for 3-4 hours. Bake in oven at 400F till done. .

Add chicken and cook on high heat to dry water. garam masala powder 2-3 tbs. coat the chicken pieces and leave to marinate for a few hours (3-4 at least). salt (according to taste) 1 tsp chili (Lal Mirch) powder ½ tsp. chicken 6-7 tbs. . IT CAN ALSO BE BAKED IN AN OVEN AT 400*F Serve with salad and naan. oil 2 lemon Instructions Mix all the spices together. yogurt 2 tsp ginger (Adrak) paste 2 tsp garlic (Lehsan) paste ½ tsp.Chicken-Yogurt Ingredients 1 Kg. Heat oil in pot.

oil 2 medium tomatoes 2 green chilies 1 tsp. Fry for a minute. (Chick peas/Garbanzo beans) 1 tsp. garlic (Lehsan) paste ¼ tsp. turmeric (Haldi) powder 1 tsp. . Add Garlic (Lehsan). salt (according to taste) ¼ tsp. fresh coriander (Dhaniya) leaves Instructions Fry the half of the onion in oil till it starts to turn brown. salt. When the meat is tender add the Chana and cook for 3-4 minutes. chicken 1 tsp. chili powder and Turmeric (Haldi). chili (Lal Mirch) powder 1 medium onion-chopped 2 cups Chana boiled. garam masala 6 tbs. Add a little water if you're using mutton. Ginger (Adrak). Mash the Chana slightly to create gravy.Murgh Cholay Ingredients ½ kg. Add chicken and tomatoes. ginger (Adrak) paste 1 tsp.

Serve with naan. turmeric (Haldi) powder 1 tsp chili (Lal Mirch) powder 1 tsp. garam masala. OR 1 black cardamom (Bari Ilaichi) seeds. yogurt 1 tsp. green chilies. Fry the remainder of the onions in a little oil and when they're brown and crispy add them in. salt (as per taste) 100 ml. tomato . 1 small stick cinnamon (Dalchini) 10 black pepper (Kali Mirch) 6-8 cloves (Laung) ¼ tsp. garlic (Lehsan) paste 1 tsp. 2 green cardamom (Chhoti Ilaichi) seeds. and Coriander Seeds (Dhaniya) leaves on top.ground 1-2 green chilies -chopped 1 tsp. coriander (Dhaniya) powder 3 to 4 tsp salt (to taste) ¼ tsp. fresh coriander (Dhaniya) leaves and green chilies (chopped) Instructions . Chicken Curry Ingredients ½ kg chicken 100 ml onion paste 50 ml. ginger (Adrak) paste 100 ml.Add garam masala. oil 1 to 1½ tsp. cumin seeds (Zeera) Garnish 2 tsp.

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

coriander (Dhaniya) leaves 2 tbs. oil or ghee 6 green chilies 2 tbs. ginger (Adrak) 8 green cardamom (Chhoti Ilaichi) 4 black cardamom (Bari Ilaichi) 10 cloves (Laung) 10 pcs. black pepper (Kali Mirch) 1 tsp. yogurt 1 tsp red chili powder 4 tsp salt 3 onions medium 2 tsp.Biryani-Sindhi Ingredients 1 to 1½ kg mutton/chicken 1 kg Basmati rice ½ kg potato ½ kg tomato 250 grm. Kewra 2 pinch yellow food color 1 tbs. cumin seeds (Zeera) 1 stick cinnamon (Dalchini) 2 bay leaves (tezpatta) 250 grm. mint (Podina) leaves 1 tbs. garlic (Lehsan) paste 2 tsp. sugar .

bay leaves. Take out half of it and keep aside. sugar and Kewra. Gently mix it before serving. Black Pepper corn. Peel the potatoes and cut them into large chunks. Add Garlic (Lehsan). Cumin Seeds (Zeera). Fry this until the water is dry and then add the meat and fry it again. and yogurt to the remaining half. green chilies (whole). Boil and Drain the water off when they're half done. Add this to the meat. Sprinkle a solution of food color. Keep the lid closed and cook this on low heat until the rice is done. Boil until they're half cooked. Add some water and cook on low heat until the meat is tender and the water has evaporated. prunes (Aaloobukharay). Layer this with the rice in a pot. Serve with Raita. cinnamon.10 to 15 prunes (Aaloobukharay) Instructions Slice the onion and fry it in oil until it is light brown. cardamoms. Coriander (Dhaniya) leaves. (Kali Mirch). Soak the rice in water for half an hour. cloves. Ginger (Adrak). salt. boiled potatoes and the brown onion kept aside. chili powder. Add chopped tomatoes. Mint (Podina). .

haldi. chillies. the above mixture. onions and fry it for 3 minutes. . eggs and salt to taste. also chillies and onion into small pieces.Egg Biriyani Ingredients 2 cups of basmati rice ya 40 sey 45 rupey wale chawal 3 and a half cups of water 6-8 spoons of oil 4 boiled eggs 5 green chillies 2 spoons ginger-garlic paste 1 onion 2 small sticks of cinnamon (dalchini) 3 cloves 1/4 spoon haldi salt to taste coriander leaves Instructions Cut eggs into half (8 pieces). cloves. Then add cinnamon. Wash the rice and add water. Cook this in electric rice cooker. Add oil in a pan and heat it. ginger-garlic paste.

Yogurt 1 tsp. garlic (Lehsan) paste 16-20 cloves (Laung) 1/3 cup oil. Kewra ½ tsp. ground garam masala 1 slice of bread soaked and squeezed to remove water . lemon juice For meatballs: 250 GMS finely minced mutton or beef 1 tsp. preferably ghee 1-1 ½ tbs. yellow food colour ½ tsp. sugar 1 pinch saffron (Zafran) ½ tbs.Biryani-Kofta Ingredients ½ kg basmati rice 50-75 grm. ginger (Adrak) paste 1-2 green chilies coarsely chopped 1 medium onion coarsely chopped Handful fresh coriander (Dhaniya) leaves ½ tsp. salt (according to taste) 1 small onion 12-16 green cardamom (Chhoti Ilaichi) 1½ to 2 tbs.

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

whole cumin seeds (Zeera) 5-6 black pepper (Kali Mirch) 5-6 cloves (Laung) ½ inch piece of cinnamon (Dalchini) 1 black cardamom (Bari Ilaichi) 1 tsp. garlic (Lehsan) 1 tsp.Pulao-Koftay ingredients For meatballs: 250 grm. ginger (Adrak) ½ tsp. salt For the Pulao: 1½ cups of rice presoaked 1 medium sized onion sliced 4-5 TBS oil ½ tsp. ginger (Adrak) paste 1-2 green chilies coarsely chopped 1 medium onion coarsely chopped Handful fresh coriander (Dhaniya) leaves ½ tsp. finely minced mutton or beef 1 tsp. ground garam masala 1 slice of bread soaked and squeezed to remove water 1 tsp. salt ½ cup water .

When the water has dried Add ½ cup of water and add the meatballs carefully to it. finely minced mutton or beef 1 tsp. add the rice and add water so much so that it reaches about 1. Mix well.5 cm above the level of the rice. ginger (Adrak) paste 1-2 green chilies coarsely chopped 1 medium onion coarsely chopped Handful fresh coriander (Dhaniya) leaves ½ tsp. ground garam masala 1 slice of bread soaked and squeezed to remove water 1 tsp. Cover and allow to cook for about 10 minutes on medium flame to cook the meatballs. ginger (Adrak) ½ tsp. When the color of the meatballs has changed. whole cumin seeds (Zeera) 5-6 black pepper (Kali Mirch) 5-6 cloves (Laung) ½ inch piece of cinnamon (Dalchini) 1 black cardamom (Bari Ilaichi) 1 tsp. Form into small meatballs and keep aside. garlic (Lehsan) 1 tsp. Reduce flame to .Instructions For meatballs: 250 grm. salt For the Pulao: 1½ cups of rice presoaked 1 medium sized onion sliced 4-5 TBS oil ½ tsp. Add all the spices along with a little water to prevent it from burning. salt ½ cup water To make the meatballs: Put the minced meat and all its spices to a grinder and grind well till all he ingredients are chopped well. Cover and cook till the rice becomes tender and the water dries. In another pot heat the oil and sauté the onion till it starts to turn brown.

Serve with Achaar or Raita. In another pan. garlic (Lehsan) paste 1 tsp. Garlic (Lehsan). Black Peppercorn. whole cumin seeds (Zeera) 6 black pepper (Kali Mirch). Clove (Laung). Pulao-Chana Ingredients 1 cup whole Chana (white. Add water so that it reaches about a 1½ cm above the level of the rice and Chana. . Ilaichi. heat the oil and add the onions. Mix well and allow the water to dry.minimum and allow to cook for another 5 minutes in its own steam. Drain and keep aside. salt (according to taste Instructions Add about 3 cups of water and boil till the Chana becomes tender but does not break apart. Add the Chana and presoaked rice. (Kali Mirch). Add the Ginger (Adrak). Serve with Raita or Garlic (Lehsan) chutney. 6 cloves (Laung) 1 black cardamom (Bari Ilaichi) ½ inch piece of cinnamon (Dalchini) 1 tsp. Add a few tablespoon of water and allow to cook some more on low heat. cinnamon and salt along with ½ cup of water. ginger (Adrak) paste 1 tbs. Cumin Seeds (Zeera)). If the rice doesn’t seem to be tender. black or green) 1 cup rice soaked for about 30 minutes 5 tbs. oil 1 medium sized onion sliced 1 tbs. Sauté till it starts to turn brown.

(If using frozen. don’t cook) Add the presoaked rice to the pot and add water rising to one and a half cm. Add all spices and mix. cumin seeds (Zeera) 1 med. above the surface of the rice. Serve with garlic chutney or Achaar. oil 1 cup of peas Instructions Chop the onion into slices and sauté in oil till transparent. Reduce heat to the minimum. .Cover and cook till water dries and the rice and Chana tender. size stick of cinnamon (Dalchini) 2 tsp garlic (Lehsan) paste 1 tsp ginger (Adrak) paste 1 tsp. salt according to taste 1 medium onion 3-4 tbs. Add the peas along with half a cup of water. Cover and cook on medium heat till semi-soft. cook in their own steam (dum) for another 5 minutes and remove. Remove after about five minutes Serve with Raita or Achaar. Cover and cook till rice is soft and water dries and then lower the heat to the minimum. Pulao-Matar Ingredients 1 cup rice pre soaked 1 black cardamom (Bari Ilaichi) 6-8 cloves (Laung) 6-8 whole black pepper (Kali Mirch) 1 tsp.

Boil the rice with 1 tbs. yellow food colour 1 tsp. preferably ghee 2-3 tbs. sugar 1 pinch saffron (Zafran) ½ tbs. Kewra ½ tsp. If you are using chicken you can do with only one glass of water or less. of salt and ½ tbs. Simultaneously soak the rice in water for half an hour. garlic (Lehsan) paste 16-20 cloves (Laung) 1 cup oil. Cook on low flame till the meat is tender and the water dries. Add the rest of the spices. lemon juice Instructions Add mutton. Take one medium onion slice it and fry it in about 1 cup of oil/ghee till it is light brown. yogurt and fry it little and then add the meat. of lemon juice till it is ¾ cooked. salt and garlic (Lehsan) cloves in a pot with 2 glasses of water.Biryani Ingredients 1 to 2 kg mutton or chicken (preferably bony & fatty) 1 kg basmati rice 100 to 150 grm. salt (according to taste) 1 medium onion 6 garlic (Lehsan) cloves 1 tbs. Drain the water and keep it aside. Yogurt 3 to 4 tsp. ginger (Adrak) paste 12-16 green cardamom (Chhoti Ilaichi) 1½ to 2 tbs. .

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

bay leaf and 6-8 glasses of water. ½ tsp. 1 tsp. 1 tsp chili powder and ½ tsp Turmeric (Haldi). leave on a very low flame and keep mashing rigorously and mixing. salt 2 tsp chili (Lal Mirch) powder 1 tsp turmeric (Haldi) powder 2 bay leaves (tezpatta) 350 grm. salt. dal Toor 50 grm. . Add 1 tsp. Cover and leave on low flame to tenderize until the meat is extremely soft. When meat and the grains are soft mix them together. chili powder. It is ready when starts to boil and becomes bubbly. Turmeric (Haldi) powder. whole wheat 50 grm. put the grains and dal in a pot with 1 tsp. masoor Dhuli 100 grm. rice 50 grm. Moong Dhuli 50 grm. dal chana 100 grm. Add water and cook on low flame till very soft. Add the oil to the mixture and keep aside the fried onion for garnishing. Fry the meat in oil. salt. Meanwhile. barley 1 cup oil 1 tsp. beef (boneless) 1½ tbs. Fry onion in oil (for Baghar) and for garnishing.Khichra Ingredients 2 Kg. dal maash Dhuli 250 grm. garam masala 2 large onion 3 to 4 Lemon (sliced) or juice 10-12 green chilies 1 cup chopped coriander (Dhaniya) leaves ¼ cup sliced ginger (Adrak) (Julian) Instructions Soak all three grains overnight.

fresh Coriander (Dhaniya) leaves. green chilies. fried onion and lemon. TIP: whenever frying onion for "Baghar" or as accompaniment with Khichra.Remove from heat and serve with garam masala. You can hurry it up and fry it on a high heat but you'll just get a burnt sort of flavor. Khichri-Dal Masoor Ingredients . fry on very low heat for a good flavor.

Cover and cook on medium heat till the water has dried and the rice has softened. cumin seeds (Zeera) 1 tsp. (half an inch) above the surface of the rice. Lower the heat to the minimum (dum) and remove after 5 minutes. garlic (Lehsan) paste 1 tsp ginger (Adrak) paste 1 medium sized onion sliced Instructions Sauté the onion slices in oil till light brown. Add ½ cup of water and spices and mix well. Add the presoaked rice and dal to the pot and water so much so that it reaches about 1½ cm. Serve with Garlic (Lehsan) chutney or pickle(Achaar) Khichri-Dal Moong Ingredients 1¼ cup rice-presoaked 1¼ cup dal Moong ¼ cup oil/ghee .1¼ cup rice-presoaked 1¼ cup dal masoor (Dhuli) ¼ cup oil/ghee 1 tsp. salt (according to taste) 1 black cardamom (Bari Ilaichi) 6 cloves (Laung) 8 whole black pepper (Kali Mirch) 1” stick of cinnamon (Dalchini) ½ tsp.

Cover and cook on medium heat till the water has dried and the rice has softened. garlic (Lehsan) paste . salt (according to taste) 1 black cardamom (Bari Ilaichi) 6 cloves (Laung)) 8 whole black pepper (Kali Mirch) 1” stick of cinnamon (Dalchini) ½ tsp. Add ½ cup of water and spices and mix well. garlic (Lehsan) paste 1 tsp ginger (Adrak) paste 1 medium sized onion sliced Instructions Sauté the onion slices in oil till light brown. Serve with Garlic (Lehsan) chutney or pickle(Achaar) or onion rings with mint chutney Khicry-Dal Chana Ingredients 1 cup dal chana 1 cup rice soaked for about 30 minutes 5 tbs.1 tsp. cumin seeds (Zeera) 1 tsp. Add the presoaked rice and dal to the pot and water so much so that it reaches about 1½ cm. ginger (Adrak) paste 1 tbs. Lower the heat to the minimum (dum) and remove after 5 minutes. oil 1 medium sized onion sliced 1 tbs. (half an inch) above the surface of the rice.

Reduce heat to the minimum. Add water so that it reaches about a 1½ cm above the level of the rice and dal. Pulao-Kharay Masoor Ingredients 1 cup whole masoor 1 cup rice soaked for about 30 minutes 5 tbs. oil 1 medium sized onion sliced 1 tbs. Garlic (Lehsan). heat the oil and add the onions. Cover and cook till water dries and the rice and moong are tender. Drain and keep aside. Cumin Seeds (Zeera)). Mix well and allow the water to dry. whole cumin seeds (Zeera) 6 black pepper (Kali Mirch) .1 tsp. cook in their own steam (dum) for another 5 minutes and remove. Clove (Laung). garlic (Lehsan) paste 1 tsp. whole cumin seeds (Zeera) 6 black pepper (Kali Mirch) 6 cloves (Laung) 1 black cardamom (Bari Ilaichi) ½ inch piece of cinnamon (Dalchini) 1 tsp. salt (according to taste) Instructions Add about 3 cups of water and boil till the dal becomes tender. Serve with garlic chutney or Achaar. ginger (Adrak) paste 1 tbs. In another pan. Sauté till it starts to turn brown. Ilaichi. cinnamon and salt along with ½ cup of water. Add Dal Chana and presoaked rice. (Kali Mirch). Add the Ginger (Adrak). Black Peppercorn.

(Kali Mirch)). garlic (Lehsan) paste 1 tsp. Black Peppercorn. whole cumin seeds (Zeera) 6 black pepper (Kali Mirch) 6 cloves (Laung) 1 black cardamom (Bari Ilaichi) . cook in their own steam (dum) for another 5 minutes and remove. Best served with thickly sliced onions mixed with a little Mint (Podina) chutney. Add the roasted Moong and presoaked rice. Garlic (Lehsan). Serve with chutney or Achaar. salt (according to taste) Instructions Add about 3 cups of water and boil till the Masoor becomes tender but does not break apart. Pulao-Moong Ingredients 1 cup whole Moong 1 cup rice soaked for about 30 minutes 5 tbs. ginger (Adrak) paste 1 tbs. In another pan. Cumin Seeds (Zeera)). Add water so that it reaches about a 1½ cm above the level of the rice and moong. Cover and cook till water dries and the rice and moong are tender. cinnamon and salt along with ½ cup of water. Mix well and allow the water to dry. Add the Ginger (Adrak). Ilaichi. Drain and keep aside. Clove (Laung). Sauté till it starts to turn brown. Reduce heat to the minimum. oil 1 medium sized onion sliced 1 tbs. heat the oil and add the onions.6 cloves (Laung) 1 black cardamom (Bari Ilaichi) ½ inch piece of cinnamon (Dalchini) 1 tsp.

Ilaichi. Serve with chutney or Achaar. cinnamon and salt along with ½ cup of water.½ inch piece of cinnamon (Dalchini) 1 tsp. ginger (Adrak) paste 1 tsp garlic (Lehsan) paste 10 cloves (Laung) 10 black pepper (Kali Mirch) 1 stick cinnamon (Dalchini) 1 tsp. In another pan. whole cumin seeds (Zeera) 2 black cardamom (Bari Ilaichi) . (Kali Mirch). Drain and keep aside. Mix well and allow the water to dry. Garlic (Lehsan). Cover and cook till water dries and the rice and moong are tender. Reduce heat to the minimum. Add water so that it reaches about a 1½ cm above the level of the rice and moong. Best served with thickly sliced onions mixed with a little Mint (Podina) chutney. Add about 3 cups of water and boil till the moong becomes tender but does not break apart. heat the oil and add the onions. Pulao-Yakhni Ingredients Mutton or chicken ½ Kg Mutton or chicken (with bones) ½ Kg Rice Basmati 1 medium size onion 1 tsp. Add the Ginger (Adrak). salt (according to taste) Instructions Dry roast the whole moong for 2 minutes on medium heat. (Cumin Seeds (Zeera)). cook in their own steam (dum) for another 5 minutes and remove. Black Peppercorn. Clove (Laung). Sauté till it starts to turn brown. Add the roasted Moong and presoaked rice.

4 cups of yakhni and cook.salt ½ cup oil 1 bay leaves (tezpatta) Instructions Soak rice for half an hour. .4 green cardamom (Chhoti Ilaichi) 1 tbs. Serve with garlic chutney. Strain yakhni and Keep it aside. fennel (Saunf) powder 1½ tbs. add rice. Mix all the ingredients except rice and oil with the meat and put on fire till the meat is tender. coriander (Dhaniya) powder 1 tbs. Raita or Achaar. When water dries keep it on slow fire for 4-5 minutes. Fry onion in oil till dark brown. Add meat. fry a little.

turmeric (Haldi) powder 1 tsp. Mutton ½ kg Potato -peeled and cut into pieces of 1 to 2 inches. garlic (Lehsan) paste 1 tsp. ¼ tsp. coriander (Dhaniya) seeds powder 2-3 medium onion –chopped or sliced ½ cup oil 1 tbs. chili (Lal Mirch) powder 3 tbs. salt (according to taste) 1 cup fresh coriander (Dhaniya) leaves . garam masala powder 6-8 cloves (Laung) 6-8 black pepper (Kali Mirch) 2 black cardamom (Bari Ilaichi) 1-1½ tsp.RECIPES Aaloo Gosht Ingredients 1 Kg. ginger (Adrak) paste 1 tsp.

minced beef 250 gms. Fry with little water till it dries. Garnish with fresh dhaniya. Add 3 to 4 glasses of water. When meat is almost done add potatoes and cook till the potatoes are cooked and the required gravy is left. salt (according to taste). ginger (Adrak) paste 1 tsp. turmeric (Haldi) powder ¾ tsp. cover and cook till the meat tenderizes. Add mutton and ground onion and cook till water dries again.2-3 green chilies – chopped 1-2 Lemon Instructions Fry the onion in oil till brown. oil 6 whole black pepper (Kali Mirch) 6 cloves (Laung) 1 black cardamom (Bari Ilaichi)) 1/4 tsp. cumin seeds (Zeera) 1 tsp. chili (Lal Mirch) powder 1 tsp. Potatoes (cut in small pieces) 2 tomatoes 1 onion (large size) 6 tbs. green chilies and lemon. garlic. Remove the onion and grind. coriander (Dhaniya) powder 1 tsp. Aaloo Keema Ingredients ½ kg. Cook throughout on low heat. dhaniya. garam masala powder . mirch. Add haldi. garlic (Lehsan) paste ½ tsp. ginger and salt in the oil. Serve with naan. ¼ tsp.

Add mince meat mix and dry the water again. Add 2 glasses of water cover and cook till meat is tenderized and the water dries. green chilies and Ginger (Adrak) slices and lemon juice. turmeric (Haldi) powder 1 cup fresh fenugreek (Methi) leaves OR 1 tsp. When brown add the spices (and the chopped tomato). Potato . Serve with naan Aaloo Methi Ingredients 250 grm. When the spices and tomato are well mixed add the potatoes. salt (according to taste) 1/8 tsp.peeled and cut into small pieces. fry the pieces of Garlic (Lehsan) till they start to turn brown. Garnish with fresh green Coriander (Dhaniya) leaves. 2 to 3 clove of garlic (Lehsan) . chopped –optional Instructions In oil. Sprinkle garam masala powder. Cook on medium heat till water is almost dried. cumin seeds (Zeera) 2-3 Whole dried red chilies ½ tsp. Add all the spices and finely chopped tomatoes.Instructions Finely chop the onion and sauté in oil until light brown.chopped ½ tsp. Add potatoes and cook till the potatoes are soft. Add Cumin Seeds (Zeera) and red chili. When the potatoes are half done add Fenugreek Leaves (Methi)) and cook . dried fenugreek (Methi) Leaves 2 tbs. oil 1 medium tomato.

salt (according to taste) 1/8 tsp. Serve with chapatti . Garnish with green chilies and lemon. When the potatoes are half done add Palak and cook till water dries. When mixed well and the tomato has softened add the potatoes. oil 1 medium sized tomato-chopped (optional) Instructions In oil fry the pieces of Garlic (Lehsan) till they start to turn brown. When brown add the chopped tomato and rest of the spices. Aaloo Palak Ingredients 250 grm. 2 clove of garlic (Lehsan)-chopped ½ tsp cumin seeds (Zeera)) 2-3 Whole dried red chilies ½ tsp. Add Cumin Seeds (Zeera) red chili and Turmeric (Haldi).till water dries. potatoes-peeled and cut into small pieces. (Or a 1/2 cup of blanched spinach leaves) 2 tbs. turmeric (Haldi) powder 1 packet frozen spinach. Cook throughout on low heat. Cook throughout on low heat.

(10-15 minutes) till potatoes are soft . potatoes peeled and sliced 3 tbs. crushed chilies 1/8 tsp. salt (according to taste) Instructions Heat the oil and add Cumin Seeds (Zeera) and whole red chili and sauté till they start to brown. turmeric (Haldi) powder ½ tsp. Add the potato and rest of the spices along with a little water. oil 1 tsp cumin seeds (Zeera) 2-3 Whole dried red chilies or ½ tsp.Aaloo Zeera Ingredients 250 grm. Cover and cook on low heat.

Adrak and salt in the oil.peeled ¼ tsp. Mutton ½ kg Arvi . Remove the onion and grind. garlic (Lehsan) paste 1 tsp. ginger (Adrak) paste 1 tsp. chili (Lal Mirch) powder 3 tbs.Arvi Gosht Ingredients 1 Kg. salt (according to taste) 1 cup fresh coriander (Dhaniya) leaves 2-3 green chilies – chopped 1-2 Lemon Instructions Fry the onion in oil till brown. Dhaniya. Add mutton and ground onion and cook till water dries again. cover and cook till the meat tenderizes. When meat is almost done add Arvi and cook till the Arvi become tender and the required gravy is left. Add 3 to 4 glasses of water. Lehsan. coriander (Dhaniya) powder 2-3 medium onion –chopped or sliced ½ cup oil 1 tbs. Add Haldi. turmeric (Haldi) powder 1 tsp. garam masala powder 6-8 cloves (Laung) 6-8 black pepper (Kali Mirch) 2 black cardamom (Bari Ilaichi) 1-1½ tsp. Mirch. Fry with little water till it dries. . Cook throughout on low heat.

Garnish with sweet Imli Chutney and Chaat Masala. Besan kay Dahi Baray Ingredients 2 cups besan 2 pinches of baking soda ½ tsp salt pinch of asafetida (Heeng) Oil for deep frying 300 gms. When serving. Mix well and leave for 30 minutes. Add 1 tsp sugar and mix well. Serve with naan. salt 1 tsp. . Then in a frying pan add oil and with the help of a spoon. zeera powder. Yogurt 1 tsp.Garnish with fresh Dhaniya. YOGURT: Beat the yogurt adding a little water to a paste. red chili powder and ½ tsp. Add salt. green chilies and lemon. soak in a bowl of water and when a little soft squeeze out the water between palms and add to prepared yogurt. sugar Chaat masala cumin seeds (Zeera) powder chili (Lal Mirch) powder Imli chutney Instructions Add spices to besan and make a paste using 1¼ cup of water. drop the spoon full of paste into the pan and deep fry till light brown.

Bhindi and chilies. To check if done. Turmeric (Haldi). (Don’t stir so much otherwise it will breakup). Do not add water. stir. When the sticky texture disappears.Bhindi – Fried Ingredients 2 cups of cut up Bhindi (okra) 1 small onion ½ tsp. salt. Cover and cook on low heat till soft. cumin seeds (Zeera) 3-4 Whole dried red chilies ½ tsp. Add Cumin Seeds (Zeera). it’s done. salt (according to taste) ¼ tsp. oil 1 tbs.optional 1 tomato (optional) Instructions Sauté the sliced onion till transparent-light brown. turmeric (Haldi) 2 tbs. tamarind (Imli) paste . Serve with chapatti .

Brain Masala . Add 3 to 4 glasses of water. When meat is almost done add Bhindi and cook till the Bhindi are done and the required gravy is left. turmeric (Haldi) powder 1 tsp. garlic (Lehsan) paste 1 tsp. Garnish with fresh Dhaniya. Lehsan and salt in the oil. Add mutton and ground onion and cook till water dries again. Cook throughout on low heat.Bhindi Gosht Ingredients 1 Kg. Fry with little water till it dries. Add Haldi. garam masala powder 6-8 cloves (Laung) 6-8 black pepper (Kali Mirch) 2 black cardamom (Bari Ilaichi) 1-1½ tsp. Adrak. Dhaniya. coriander (Dhaniya) powder 2-3 medium onion –chopped or sliced ½ cup oil 1 tbs. Mirch. cover and cook till the meat tenderizes. ginger (Adrak) paste 1 tsp. Remove the onion and grind. salt (according to taste) 1 cup fresh coriander (Dhaniya) leaves 2-3 green chilies – chopped 1-2 Lemon Instructions Fry the onion in oil till brown. green chilies and lemon. chili (Lal Mirch) powder 3 tbs. Mutton ½ kg Bhindi ¼ tsp.

Ingredients 1 cow or 4 goat brain ½ tsp. turmeric (Haldi) powder ¾ tsp. salt 1 medium sized onion sliced 3 tbs. oil ½ tsp. chili (Lal Mirch) powder ½ tsp. garlic (Lehsan) paste ½ tsp. ginger (Adrak) paste 2 tbs. yogurt ½ tsp. garam masala powder 4 tbs. Chopped fresh coriander (Dhaniya) leaves and slices of ginger (Adrak) for garnish Instructions First boil the Brain with ½ tsp of salt and 1/8 tsp of Turmeric (Haldi) till it becomes firm. Drain, clean, de-vein and cut into coarse pieces. In a pot take the oil and sauté the onion till light brown. Add the remaining ¼ tsp. salt, chili powder, Turmeric (Haldi), Ginger (Adrak) paste, Garlic (Lehsan) paste and yogurt and mix well. Add the Brain pieces, cover and cook on medium heat till it are cooked and the oil rises above the spices. Sprinkle garam masala powder. Garnish with fresh chopped Coriander (Dhaniya) leaves and Ginger (Adrak). Serve hot with naan.

Daal Maash

Ingredients 1 Cup Dal maash (White Dal) 1 tsp. salt 6 Whole dried red chilies 7-8 black pepper (Kali Mirch) 1 tsp ginger (Adrak) slices (very thin) ½ tsp Garam Masala 1/4 Onion 4-5 small green chilies 2 tbs. fresh coriander (Dhaniya) leaves-chopped 1 pinch asafetida (Heeng) Instructions Soak the Dal in water for about an hour. Add the soaked Dal in a saucepan with 2 cups of water, red chilies, Black Peppercorn. (Kali Mirch), salt and Ginger (Adrak). Cook this partially covered on low heat for about half an hour. Once the water has evaporated and the Dal is soft, sprinkle the garam masala on it. In a frying pan sauté thin slices of the onion in a little oil until they're brown add a pinch of Asafetida (Heeng). Add this (Baghar) to the Dal. Garnish with slices of green chilies, Coriander (Dhaniya) leaves and lemon. Serve with chapati (plain or buttered).

Dal Moong-Phareri
Ingredients

½ cup Moong Dal (Dhuli) presoaked for 2-3 hours 1 tsp. salt (according to taste) 1/2 tsp chili (Lal Mirch) powder 1/4 tsp turmeric (Haldi) powder 6-7 whole black pepper (Kali Mirch) 6-7 cloves (Laung) 1 black cardamom (Bari Ilaichi) 1 tsp. cumin seeds (Zeera) 1 tsp. ginger (Adrak) paste 1 small onion 4 tbs. oil For garnishing: Few fresh coriander (Dhaniya) leaves Chopped green chilies 1 Lemon Instructions Sauté the sliced onion in oil till light brown. Add all spices and Dal. Mix well. Add water 1/3 cup. Cover and cook on medium heat till soft and water has dried. Garnish with fresh coriander (Dhaniya) leaves, chopped green chilies and lemon. Serve with paratha or chapatti.

Dal Palak
Ingredients ½ cup split moong dal presoaked 2-3 black pepper (Kali Mirch) 1/2 tsp chili (Lal Mirch) powder ½ tsp. salt (according to taste)

turmeric (Haldi) powder 2 tbs.1/8 tsp turmeric (Haldi) powder 1 cup steamed Palak (spinach) FOR BAGHAR Pinch of cumin seeds (Zeera) 1 clove of garlic (Lehsan) chopped 2-3 Whole dried red chilies Instructions Wash the Dal and put on low heat with 1½ glass of water. tamarind (Imli) water or lemon juice (more if you like it really sour) 1 small tomato–chopped . chili (Lal Mirch) powder ¼ tsp. Garlic (Lehsan) and whole red chilies fried in a little oil. Add the steamed Palak and cook till thick to desired level. Dal-Khatti Ingredients 1 cup split moong dal or masoor dal(Dhuli) 1 tsp salt ½ tsp. Temper (Baghar) with Cumin Seeds (Zeera). Add spices and cook uncovered till almost done.

red beans 250 grm. Cook till it attains medium consistency (is neither pasty nor very fluid). Add the salt. In a pot add the dal and a glass of water. Consistency of the dal can be altered according to taste. When the dal has softened to a paste. Put the hot oil (Baghar) to the hot dal and cover immediately. add the chopped tomatoes and fresh coriander (Dhaniya) leaves and lemon juice or Tamarind (Imli) water. chili powder.¼ cup chopped fresh coriander (Dhaniya) leaves 3 Whole dried red chilies ¼ tsp cumin seeds (Zeera) 1 clove of garlic (Lehsan) sliced 4-5 curry leaves (Karhi Patta) (optional) 3-4 tbs. Serve with plain boiled rice. tomatoes 50 grm green chilies 100 grm. Dal-Makhani Ingredients 200 grm. Urad (black) dal 300 grm. When the Garlic (Lehsan) slices turn light brown add cumin seeds (Zeera) for this to be brown. In a frying pan heat the oil along with the Garlic (Lehsan) and whole red chili and curry leaves. ginger (Adrak) 100 grm. onions 50 grm. Turmeric (Haldi) and leave on very low heat to cook. oil for tempering (Baghar) Instructions Wash the dal well and soak for at least 15-20 minutes. butter/ghee 5 clove garlic (Lehsan) .

green chilies and tomatoes. mutton (can also be cooked with beef) 6-7 onions chopped 3-4 Whole dried red chilies 2 tsp garlic (Lehsan) 2 tsp ginger (Adrak) 1 tsp garam masala powder 3 tbs. Ginger (Adrak). oil ½ tsp. Fry all together in butter/ ghee until turn brown. Then add the boiled dal and red beans and allow simmering for 5 to 7 minutes. until the dal is soft. yogurt 3-4 tbs. Do Piaza Ingredients ½ Kg. salt (according to taste) Instructions . Serve hot with naan. Chop the onions.Instructions Soak dal and red beans over night and boil with water and salt.

salt and meat and allow the water to dry on medium heat stirring constantly. add yogurt (well whipped) and cook till the oil is seen to be separating out. Mutton ½ kg Ghiya (lauki) peeled and cut into pieces of 1 to 2 inches. garlic (Lehsan) paste 1 tsp. salt (according to taste) 1 cup fresh mint (Podina) leaves . Then add red chilies and rest of the onion and add about 2-3 glasses of water. turmeric (Haldi) powder 1 tsp. ¼ tsp.Sauté slices of 1 onion in oil till light brown. garam masala powder 6-8 cloves (Laung) 6-8 black pepper (Kali Mirch) 2 black cardamom (Bari Ilaichi) 1-1½ tsp. Add the garam masala and mix and remove from heat. Serve with naan Ghiya Gosht Ingredients 1 Kg. chili (Lal Mirch) powder 3 tbs. Add Garlic (Lehsan). When the meat is tender and the water has dried (otherwise dry water on high heat). Ginger (Adrak). coriander (Dhaniya) powder 2-3 medium onion–chopped or sliced ½ cup oil 1 tbs. ginger (Adrak) paste 1 tsp. Cover and leave to soften on low heat.

garlic (Lehsan) paste 2 tomato-chopped 6-8 whole black pepper (Kali Mirch) 3-4 cloves (Laung) 2 black cardamom (Bari Ilaichi) ¼ tsp. Mirch. chili (Lal Mirch) powder 2 medium onion-chopped 4-6 tbs. Fry with little water till it dries. ginger and salt in the oil. cumin seeds (Zeera) 1 tsp. cover and cook till the meat tenderizes. When meat is almost done add Ghiya (lauki) and cook till the Ghiya (lauki) are done and the required gravy is left. Remove the onion and grind. mutton 1 Kg. garam masala 1 cup fresh coriander (Dhaniya) leaves-chopped . Cook throughout on low heat. Serve with naan. Dhaniya. Add 3 to 4 glasses of water. turmeric (Haldi) powder 1 tsp. Add mutton and ground onion and cook till water dries again. Gobhi Gosht Ingredients 1 Kg. salt (according to taste) ¼ tsp. oil 1 tsp. Garnish with fresh Podina. ginger (Adrak) paste ½ tsp. Cauliflower (Gobhi)-chopped 1½ tsp. Add Haldi. garlic.Instructions Fry the onion in oil till brown.

Gobhi Keema Ingredients ½ Kg. oil 6 whole black pepper (Kali Mirch) 6 cloves (Laung) 1 black cardamom (Bari Ilaichi) 1/ tsp. coriander (Dhaniya) powder 1 tsp. ginger (Adrak) paste 1 tsp. ¼ tsp. When meat is almost done add Cauliflower.3-4 green chilies 1 small of ginger (Adrak)-sliced Instructions Fry the onion in the oil till brown. salt (according to taste). sliced ginger and sprinkle garam masala powder. garam masala powder Instructions . Garnish with fresh Dhaniya leaves. minced beef 250 grm. turmeric (Haldi) powder ¾ tsp. cumin seeds (Zeera) 1 tsp. garlic (Lehsan) paste ½ tsp. Gobhi 2 tomatoes 1 onion (large size) 6 tbs. Serve with chapatti preferably Makai or Bajra Roti. Add 3-4 glasses of water cover and leave to tenderize. chili (Lal Mirch) powder 1 tsp. Cook till cauliflower is done and the water dries. Add the meat and cook again to let the water dry. Mix all the ingredients together and add to the pot and stir till the tomato has become soft and the water has dried.

Mesh the boiled beans and add all spices except Zeera and garlic and amchur powder. Imli paste or lemon juice OR 1 tbs. chili crushed ¼ tsp. Let the water dry up. turmeric (Haldi) powder 1 tsp. Sprinkle garam masala powder. Lightly fry garlic and Zeera in oil and add the Gowar.Finely chop the onion and sauté in oil until light brown. Roast the mixture and then add Imli paste or lemon juice or amchur powder. Add mince meat mix and dry the water again. bajra or makai roti. Boil in 1 cup of water till it is tender. Add 2 glasses of water cover and cook till meat is tenderized and the water dries. Add Gobhi and cook till it is soft. Add all the spices and finely chopped tomatoes. Garnish with fresh green Coriander (Dhaniya) leaves. amchur powder Instructions Chop Gowar beans into half inch pieces. Serve with chapatti (Makai or Bajra Roti) Gowar Phali Ingredients ¼ Kg. Cook on medium heat till water is almost dried. cumin seeds (Zeera) 3-4 tbs. salt (as per taste) 1 green chilies – chopped ½ tsp. Serve with chapati or besni. Gowar phalli 3 cloves garlic (Lehsan)–chopped 50 ml oil (preferably mustard oil) ¼ tsp. Cook it for a couple of minutes. . green chilies and Ginger (Adrak) slices and lemon juice.

add everything. except green chilies & tomatoes. oil Instructions This dish is best cooked in a Wok (Karahi) but you can use a regular pot if you don’t have a Wok. Increase the heat to dry water if any then add green chilies & tomatoes. Add the meat in a pot with Garlic (Lehsan) & Ginger (Adrak) and leave on medium heat for the water to dry. When the meat has softened. Lower the heat and cook covered for . If you're using chicken you don’t have to add water and can move on to the next step. including the oil. mutton or chicken 2 tsp. garlic (Lehsan) paste 1 tsp. cover and leave to tenderize. ginger (Adrak) paste 2 tsp. salt (according to taste) 1 tsp. When that is done add 3 glasses of water.Karhai Gosht Ingredients 1 kg. freshly crushed black pepper (Kali Mirch) ½ tsp. red chili (Lal Mirch) powder 5-6 tomatoes (medium size) 3-4 green chilies 4 tbs.

Karhi Ingredients 250 grm. salt ¼ tsp chili (Lal Mirch) powder 2-3 chopped green chilies ¼ tsp. cumin seeds (Zeera) 1 pinch asafetida (Heeng) PAKORAY: 6 tbs. Baking powder OR 1 pinch of soda bi carbonate 1 pinch asafetida (Heeng) 1 small onion-chopped . Serve with Naan. The end result should be with very little gravy. salt (cording to taste) ½ tsp chili (Lal Mirch) powder ½ tsp turmeric (Haldi) powder 6-8 curry leaves (Karhi Patta) ¼ tsp mustard seeds (Rai) ¼ tsp carom seeds (Ajwain) 1 tsp. Increase the heat and evaporate all the water. yogurt preferably one which is sour Or 675 ml buttermilk or Lassi 6 tbs. besan 1 small onion chopped 1 tsp. besan ½ tsp.5-10 minutes till the tomatoes have softened. cumin seeds (Zeera) ½ tsp.

curry leaves. oil fry (Cumin Seeds (Zeera)). Remove from heat and serve with chapati or plain boiled rice. Add basin. Add 3-4 glasses of water and leave to cook partially covered on low heat.Instructions Whip the yogurt into a smooth paste. rai and Carom Seeds (Ajwain) and add together with hot oil to Karhi. BAGHAR: In about 1½ tbs. Turmeric (Haldi) and chopped onion and mix well. pepper. When the onion has softened and the curry has attained the desired consistency add PaKoray. salt. Serve with rice or chapatti . PAKORAY: Mix together all the ingredients to make a thick paste and deep fry tablespoon fulls to make PaKoray.

green chilies and Ginger (Adrak) slices. Cook on medium heat till water is almost dried. coriander (Dhaniya) powder 1 tsp. Serve with naan . cumin seeds (Zeera) 1 tsp. minced beef 2 tomatoes 1 onion (large size) 6 tbs. Add mince meat mix and dry the water again. Garnish with fresh green Coriander Seeds (Dhaniya) leaves. garlic (Lehsan) paste Instructions Finely chop the onion and sauté in oil until light brown. oil 6 whole black pepper (Kali Mirch) 6 cloves (Laung) 1 black cardamom (Bari Ilaichi) 1/4 tsp. ¼ tsp. Add all the spices and finely chopped tomatoes. Add 2 glasses of water cover and cook till meat is tenderized and the water dries. salt (according to taste). ginger (Adrak) paste 1 tsp.Keema Ingredients ½ kg. chili (Lal Mirch) powder 1 tsp. turmeric (Haldi) powder ¾ tsp.

¼ tsp.Keema Palak Ingredients ½ kg. garlic (Lehsan) paste 1 tbs. salt (according to taste). Sprinkle garam masala powder. Cook on medium heat till water is almost dried. chili (Lal Mirch) powder 1 tsp. cumin seeds (Zeera) 1 tsp. Palak . Add mince meat mix and dry the water again. oil 6 whole black pepper (Kali Mirch) 6 cloves (Laung) 1 black cardamom (Bari Ilaichi) 1/4 tsp. Serve with naan . fenugreek (Methi) leaves-Kasuri Instructions Finely chop the onion and sauté in oil until light brown. coriander (Dhaniya) powder 1 tsp. Garnish with green chilies and Ginger (Adrak) slices and lemon juice. turmeric (Haldi) powder ¾ tsp. dill (Soya) or 1 tsp.chopped 2 tomatoes 1 onion (large size) 6 tbs. minced beef 250 grm. Add Palak and cook till the water dries. ginger (Adrak) paste 1 tsp. Add 2 glasses of water cover and cook till meat is tenderized and the water dries.

turmeric (Haldi) powder ¼ tsp. fresh coriander (Dhaniya) leaves-chopped 2-3 green chilies Instructions Heat the oil in a pan and sauté the onion till light brown. yogurt 1 medium tomato chopped 1 medium onion chopped 3 tbs. Add the spices along with the Garlic (Lehsan) and Ginger (Adrak) paste. Mix well. ginger (Adrak) paste ½ tsp. Serve hot with naan . Cook till all the water has dried. When half done add the yogurt and tomatoes. salt (according to taste) ¼ tsp. Add 1 glass of water to it and leave on medium heat to tenderize.Keema-Chatpata Ingredients ½ Kg. Add the mince meat. Mix well and garnish with chopped fresh Coriander Seeds (Dhaniya) and chopped green chili. oil For garnishing 4 tbs. stir till the spices have mixed well with it and its water has dried. garlic (Lehsan) paste ½ tsp red chili (Lal Mirch) powder 3-4 Whole dried red chilies 4-5 black pepper (Kali Mirch) 4-5 cloves (Laung) 1 black cardamom (Bari Ilaichi) 1 bay leaves (tezpatta) 2 tbs. mince meat ½ tsp.

chili. mustard seeds 3 curry leaves (Karhi Patta) ½ tsp. coriander (Dhaniya) powder ½ tsp. and cook on low heat. fry little then add all the spices roast it for few seconds and add 2 cups of water. crushed chilies ½ tsp. cumin seeds (Zeera) ½ tsp garam masala Water 2 cups ½ oil ½ tsp. onion paste 1 tsp.Khandvian Ingredients 2 cups besan 1 tsp. Make gravy In hot oil add onion. When dry and take the shape of a ball spread on greased plate ½ inch thick layer. turmeric (Haldi) powder 1 tsp. garam masala ½ tsp. salt Instructions n hot oil heat fenugreek seeds. garam masala. add besan. water salt. fenugreek (Methi) 2 tbs. salt ½ tsp. chili (Lal Mirch) powder 2 tsp. Cook well and then put khandvian in the gravy. When cooled cut any shape 1½ to 2 inches in size. zeera. ginger (Adrak) paste ¼ tsp. mustard. Serve with chapatti . tamarind (Imli) paste 1 pinch asafetida (Heeng) Gravy ½ cup oil 2 tbs.

oil Instructions Grind together all the meatball ingredients and make into medium sized meatballs. Serve with chapati or naan. Add the meatballs and cook on low heat till done. coriander (Dhaniya) powder 1/2 tsp ginger (Adrak) paste 4 tbs. When the gravy starts to boil. salt (according to taste) 1 tsp garam masala powder 4-6 green chilies chopped 1 onion chopped 1 tsp ginger (Adrak) paste 1 slice of bread soaked in either milk or water 1 tbs. minced beef ½ tsp.Koftay Ingredients Meatballs: 1/2 Kg. crush the fried onions and add them in. Fry the chopped onion in oil on low heat until brown. yogurt 3 tbs. Remove from the oil. yogurt Gravy: 2 medium onion chopped ½ tsp. Garnish with fresh Dhaniya leaves. Liver Ingredients . salt (according to taste) 1/4 tsp turmeric (Haldi) 1/2 tsp chili (Lal Mirch) powder 2 tbs. In hot oil add all the spices mixed with 2 cups of water.

Serve with chapatti Lobia Keema Ingredients ½ kg. Do not overcook otherwise it will become hard. salt (according to taste) ¼ tsp. yogurt 1 small tomato-chopped 1 small onion-chopped ½ cup fresh coriander (Dhaniya) leaves 2-3 green chilies-chopped 1 tbs. Cook for 2-3 minutes till water dries on medium heat. turmeric (Haldi) powder ½ tsp. minced beef 200 grm. Lobia beans (chopped) 2 tomatoes . chili (Lal Mirch) powder 3 tsp. fenugreek (Methi) leaves (Kasuri) 2-3 tbs. Add the spices. garlic (Lehsan) paste 1 tsp. oil Instructions Sauté the onion in oil till transparent-light brown.1/2 kg liver (lamb/chicken) 1 tsp. ginger (Adrak) paste 1 tsp. yogurt and liver.

Add Lobia and cook till the Lobia beans are soft. Cook on medium heat till water is almost dried. ¼ tsp. garam masala powder Instructions Finely chop the onion and sauté in oil until light brown. oil 6 whole black pepper (Kali Mirch) 6 cloves (Laung) 1 black cardamom (Bari Ilaichi) 1/4 tsp. coriander (Dhaniya) powder 1 tsp. Sprinkle garam masala powder. Add all the spices including yogurt and finely chopped tomatoes. chili (Lal Mirch) powder 1 tsp. Add 2 glasses of water cover and cook till meat is tenderized and the water dries. garlic (Lehsan) paste ½ tsp. Serve with naan Matar Keema Ingredients ½ kg. salt (according to taste). Add mince meat mix and dry the water again. Garnish with green chilies and Ginger (Adrak) slices and lemon juice. minced beef 250 grm. cumin seeds (Zeera) 1 tsp. ginger (Adrak) paste 1 tsp. turmeric (Haldi) powder ¾ tsp. Matar 2 tomatoes 1 onion (large size) .1 onion (large size) 6 tbs.

cumin seeds (Zeera) 1 tsp. Cook on medium heat till water is almost dried. ¼ tsp. Add 2 glasses of water cover and cook till meat is tenderized and the water dries. Serve with naan Mixed Vegetables Ingredients 1 tsp fenugreek (Methi) leaves 1 tomato 1 medium onion-chopped 1 tsp cumin seeds (Zeera) ½ tsp. salt to taste 1/4 tsp turmeric (Haldi) powder 3-4 green chilies chopped . coriander (Dhaniya) powder 1 tsp. Add all the spices and finely chopped tomatoes. Sprinkle garam masala powder. Add Matar and cook till it is soft. ginger (Adrak) paste 1 tsp. Garnish with fresh green Coriander (Dhaniya) leaves. garam masala powder Instructions Finely chop the onion and sauté in oil until light brown. salt (according to taste). green chilies and Ginger (Adrak) slices and lemon juice. chili (Lal Mirch) powder 1 tsp. Add mince meat mix and dry the water again.6 tbs. turmeric (Haldi) powder ¾ tsp. garlic (Lehsan) paste ½ tsp. oil 6 whole black pepper (Kali Mirch) 6 cloves (Laung) 1 black cardamom (Bari Ilaichi) 1/4 tsp.

Serve with naan or boiled rice Paey Ingredients 6 pcs. Their quantity should be adjusted according to your needs and the size of the vegetable available. Peas. but you can adjust it according to your own personal likes/dislikes: Potato. corn flour (starch) or . It is better if they are a little bit crunchy. turmeric (Haldi) powder 1 tsp. ginger (Adrak) paste 2 tbs. garlic (Lehsan) paste 1 tsp. oil ½ cup cauliflower -chopped 4 pcs. Cauliflower. All chopped. Paya (goat) 1½ tsp salt 1 tsp. beetroot.2-3 tbs. assorted beans. Eggplant. DO NOT ADD EXTRA WATER. Radish. Heat the oil and add all the ingredients and spices. chili (Lal Mirch) powder 1 tsp. LET THEM COOK IN THEIR OWN JUICES. Arvi 2 potatoes 1 capsicum 1 radish ½ cup all type of beans-chopped 1 turnip (Shaljam) 1 beetroot (Chuqandar) ½ cup cabbage chopped ½ cup peas 1 eggplant (Bengan) 1 carrot Instructions This dish is made with as many vegetables as you like. Bell peppers. The following is a list of the vegetables that make a great dish. Carrot. Cover and cook on very low heat till the water has dried and all the vegetables have become soft. Cabbage.

green chili and Ginger (Adrak). Add Turmeric (Haldi). Fry onion in a little oil and add to it. turmeric (Haldi) powder 1 tsp. salt (according to taste) ¼ tsp. coriander powder and salt. chili. Palak Gosht Ingredients 1 Kg. Garlic (Lehsan) paste. chili (Lal Mirch) powder 4-6 tbs. Garnish with fresh Coriander Seeds (Dhaniya). mutton 1 Kg. Ginger (Adrak) paste. garlic (Lehsan) paste 2 tomato-chopped 6-8 whole black pepper (Kali Mirch) . Add garam masala. Serve with naan. coriander (Dhaniya) powder green chilies 1 bunch fresh coriander (Dhaniya) leaves ginger (Adrak) (Julian) 1 Onion medium ½ cup oil Instructions Wash Paey. cook few minutes to thicken (stirring all the time to avoid lumps). ginger (Adrak) paste ½ tsp. Yogurt ½ tsp garam masala powder 1 tbs. Add corn flour or yogurt. Add 6-8 cups of water and leave on very low heat for five to six hours to tenderize. Palak 1-1½ tsp. oil 1 tsp.100 grm. boil for 1 minute and Drain the water.

Methi and flour. corn or wheat flour 1 tbs. Add 3-4 glasses of water cover and leave to tenderize. yogurt 3-4 tbs. poppy seeds (Khaskhash) 3 medium sized onions chopped 8 Whole dried red chilies 2 tbs. oil 1 tsp. Mix all the ingredients together and add to the pot and stir till the tomato has become soft and the water has dried. dry fenugreek (Methi) leaves – Kasuri Instructions Steam/blanch the Palak and grind. Roasted Chana powder 2 tbs. peanuts 1 tsp. When meat is almost done add ground Palak. ginger (Adrak) paste . Garnish with fresh chopped green chilies. cumin seeds (Zeera) 3-4 green chilies 1 small of ginger (Adrak)–sliced 2 tbs. Add the meat and cook again to let the water dry. Cook till water dries. garam masala 250 grm. Fry the onion in the oil till brown. Serve with chapati or naan Pasanday Ingredients ½ Kg beef filets 1 tbs.3-4 cloves (Laung) 2 black cardamom (Bari Ilaichi) ¼ tsp.

Add a little water. Fry the onion till brown. salt (according to taste) ½ tsp. Sauté the onion in oil till transparent. cumin seeds (Zeera) Instructions Grind all the dry ingredients and mix with the yogurt. Add all the spices and potato.½ tsp. Instructions Peel and cut potatoes into small pieces. potatoes . . Add meat and leave to cook on low heat till tender. Heat the oil in a pan.1 medium sized onion-chopped 2-3 Tomatoes chopped ½ tsp. chopped coriander (Dhaniya) leaves. Serve with chapatti Potatoes in Tomato Sauce Ingredients 250 grm. salt (according to taste) 1 tsp. chili (Lal Mirch) powder ¼ tsp. if necessary. turmeric (Haldi) powder 1-2 green chilies 1 tbs. Apply this mixture to the meat and leave to marinate for at least 2 hours.

garlic (Lehsan) paste 1 tbs. add tomatoes. When the potatoes have softened a little. Do not add any extra water. Garnish with green chilies and fresh Coriander (Dhaniya) leaves Qorma Badami Ingredients 1 Kg mutton or chicken 100 grm almond (blanched) 4 black cardamom (Bari Ilaichi) seeds 18 green cardamom (Chhoti Ilaichi) 24 cloves (Laung) 24 whole black pepper (Kali Mirch) 8 tsp. ghee or oil. mix well and cook till potatoes have softened and water has dried. chili (Lal Mirch) powder 250 grm. coriander (Dhaniya) powder 250 grm. yogurt 1½ to 2 tsp.Cover and cook on low heat. salt (according to taste) 1 ½ tbs. ginger (Adrak) paste 250 grm. onion 1 to 1½ tsp. 1 pinch of nutmeg (Jaiphal) and mace (Javitri) powder .

chili (Lal Mirch) powder 1 tbs. of Kewra 1 tsp. add a pinch of Nutmeg (jaiphal) and Mace (Javitri). Salan-Bhunawa Ingredients 1 Kg mutton ½ tsp. Cover and cook on low flame till the meat is tender. Add the meat and mix well with the spices. add 2-3 glasses of water (1 glass enough for chicken). garlic (Lehsan) paste 1 tomato chopped 6-8 whole black pepper (Kali Mirch) 3-4 cloves (Laung) 2 black cardamom (Bari Ilaichi) 1/4 tsp. In the oil add all the spices (except the nutmeg. coriander (Dhaniya) powder 1 medium onion chopped 3-4 tbs. Kewra. Serve hot with naan. When the water of the meat has dried. salt (according to taste) ¼ tsp. ginger (Adrak) paste 1/2 tsp. When the meat has softened and the gravy has acquired the desired consistency. oil 1 tsp. Crush it and add it to the pot. turmeric (Haldi) powder 1 tsp. sugar and Kewra) with a little water to prevent burning. sugar Instructions Slice the onion finely and fry in the ghee/oil on very low flame till they are golden-brown. By now the fried onion would have cooled and turned crisp. Leave on very low heat (dum) for two minutes.1 tbs. Remove the fried onion from the oil and keep aside. cumin seeds (Zeera) . almond and sugar.

Instructions Fry the onion in the oil till brown. coriander (Dhaniya) powder ¼ tsp. Cauliflower. When meat is almost done add any of the following vegetables: Palak. Beetroot(Chuqandar). salt (according to taste) 1 tsp chili (Lal Mirch) powder 4 tbs. Mix all the ingredients together and add to the pot and stir till the tomato has become soft and the water has dried. Turnip(Shaljam). Salan-Sabzi Gosht Ingredients 1 kg mutton 1½ tsp. cover and leave to tenderize. of water and mix . Add 3-4 glasses of water. onion chopped ½ cup oil 1 tsp garam masala 1 tsp ginger (Adrak) paste 1 tsp garlic (Lehsan) paste 2 large size tomato-pealed Instructions Fry the onion on low flame then remove from the oil and spread out on a plate to dry out. Turai (Zucchini) Garnish with fresh Dhaniya leaves and chopped green chilies. Meanwhile in the hot oil add all the spices with a few tbs. Then add the meat and again let the water dry. turmeric (Haldi) powder 200 grm. tomato.

Meanwhile in the hot oil add all the spices with a few tbs. cover and leave on low heat to tenderize. Add 2-3 glasses of water. Then add 2-3 glasses of water. Arvi. turmeric (Haldi) powder 200 grm. When the water is half dried. Salan-Sada (Mutton Curry) Ingredients 1 kg mutton 1½ tsp. . crush the onion you fried earlier and add to it. of water and mix well aver medium heat.. salt (according to taste) 1 tsp chili (Lal Mirch) powder 4 tbs. cover and leave on low heat to tenderize. Kaddoo. such as potato cut into quarters.well aver medium heat. Then add the meat and stir until the water has dried. This type of Salan should be watery in consistency. Bhindi. onion chopped ½ cup oil 1 tsp garam masala 1 tsp ginger (Adrak) paste 1 tsp garlic (Lehsan) paste 2 large size tomato-pealed Instructions Fry the onion on low flame then remove from the oil and spread out on a plate to dry. At this point you can either continue cooking as it is and let the meat soften and cook till the desired consistency of curry remains OR you can add some vegetable to it. or Tinday. coriander (Dhaniya) powder ¼ tsp. carrot. potato/peas. Add the meat and stir until the water has dried. lauki.

cumin seeds (Zeera) 1 tsp. Kg. salt (according to taste) 2 tbs. chili (Lal Mirch) powder 2 medium onion-chopped 4-6 tbs. Shaljam-chopped 1½ tsp. crush the onion you fried earlier and add to it. coriander (Dhaniya) powder ¼ tsp. Salan-Shaljam Gosht Bhunawa Ingredients 1 Kg. garam masala 1 cup fresh coriander (Dhaniya) leaves-chopped 3-4 green chilies 1 small of ginger (Adrak)-sliced Instructions . oil 1 tsp. Add finely chopped tomato. ginger (Adrak) paste ½ tsp. mutton 800 grm. turmeric (Haldi) powder 1 tsp.When the water is half dried. garlic (Lehsan) paste 2 tomato-chopped 6-8 whole black pepper (Kali Mirch) 3-4 cloves (Laung) 2 black cardamom (Bari Ilaichi) ¼ tsp. Cook it and let the meat soften and he desired consistency of curry is achieved.

Add 3-4 glasses of water cover and leave to tenderize. sliced ginger and sprinkle garam masala powder. Cook till Shaljam is done and the water dries. mutton/chicken/beef 250 gm onion chopped 250 gm tomato chopped 1 tsp garlic (Lehsan) paste 1 tsp ginger (Adrak) paste 5-6 whole black pepper (Kali Mirch) 4-6 cloves (Laung) 2 black cardamom (Bari Ilaichi) 3 green cardamom (Chhoti Ilaichi) ½ tsp. . coriander (Dhaniya) whole seeds or powder 1 stick cinnamon (Dalchini) 1 bay leaves (tezpatta) 100 gm yogurt ½ tsp. Garnish with fresh Dhaniya leaves. When meat is almost done add Shaljam. salt (according to taste) 8-10 Whole dried red chilies 1 tbs. Mix all the ingredients together and add to the pot and stir till the tomato has become soft and the water has dried. Add the meat and cook again to let the water dry. Salan-Stew Ingredients 1 Kg. turmeric (Haldi) powder ½ cup oil Instructions Sauté the onion in oil till transparent. Serve with chapatti preferably makai or bajra roti. cumin seeds (Zeera) 1½ tsp. Add the meat and dry its water.Fry the onion in the oil till brown.

Add all the ingredients and the meat. Peel the skin of tomato and grind to make puree. turmeric (Haldi) powder 1 tsp. salt (according to taste) ¼ tsp. Cook again to let the water dry. chili (Lal Mirch) powder 2 tbs. Add 3-4 glasses of water cover and leave to tenderize. Salan-Tomato Gosht Ingredients 1 Kg. ginger (Adrak) paste ½ tsp. Mix all the ingredients together and add to the pot and stir till the water has dried.Add all the ingredients and enough water to allow it to tenderize. Garnish with fresh Coriander Seeds (Dhaniya) leaves and chopped green chilies. yogurt Instructions Fry the onion in the oil till brown. mutton /chicken 1-1½ tsp. Cover and cook on low heat till meat becomes tender. garlic (Lehsan) paste ½ kg. cumin seeds (Zeera) 1 cup fresh coriander (Dhaniya) leaves-chopped 3-4 green chilies 1 small of ginger (Adrak) – sliced 3-4 tbs. (No water required for chicken) . coriander (Dhaniya) powder 3 medium onion-chopped 4-6 tbs. tomato-chopped 6-8 whole black pepper (Kali Mirch) 3-4 cloves (Laung) 2 black cardamom (Bari Ilaichi) ¼ tsp. Serve with naan. oil 1 tsp.

Add all the spices and finely chopped tomatoes. Cook on medium heat till water is almost dried. Serve with chapatti or naan or boiled rice. Add mince meat mix and dry the water again. Sprinkle garam masala powder. ginger (Adrak) paste 1 tsp. minced beef 250 grm. garam masala powder Instructions Finely chop the onion and sauté in oil until light brown. Tomato Keema Ingredients ½ kg. Potatoes (cut in small pieces) 250 grm. cumin seeds (Zeera) 1 tsp. garlic (Lehsan) paste ½ tsp. coriander (Dhaniya) powder 1 tsp. chili (Lal Mirch) powder 1 tsp. salt (according to taste). tomatoes (remove skin and chop) 1 onion (large size) 6 tbs. turmeric (Haldi) powder ¾ tsp. ¼ tsp. Add tomatoes and cook till they are done and water dries. oil 6 whole black pepper (Kali Mirch) 6 cloves 1 black cardamom (Bari Ilaichi) 1/4 tsp. Garnish with fresh green Coriander . Add 2 glasses of water cover and cook till meat is tenderized and the water dries.Garnish with fresh Dhaniya leaves and chopped green chilies.

chili powder. mix them together. Meanwhile. dal chana 300 grm. Haleem Ingredients 2 kg. fresh Coriander (Dhaniya) . Fry onion in oil (for Baghar) and for garnishing. When meat and the grains are soft.(Dhaniya) leaves. put the grains and dal in a pot with 1 tsp. salt. Add water and cook on low flame till very soft. Add 1 tsp. green chilies and Ginger (Adrak) slices and lemon juice. Serve with naan or boiled rice. salt. beef (boneless) 1½ tbs. Remove from heat and serve with garam masala. 1 tsp. whole wheat 100 grm. leave on a very low flame and keep mashing and mixing rigorously. It is ready when starts to boil and becomes bubbly. 1 tsp chili powder and ½ tsp Turmeric (Haldi). Add the oil to the mixture and keep aside the fried onion for garnishing. Turmeric (Haldi) powder. Cover and leave on low flame to tenderize until the meat is extremely soft. Fry the meat in oil. salt 2 tsp chili (Lal Mirch) powder 1 tsp turmeric (Haldi) powder 1 bay leaves (tezpatta) ½ kg. ½ tsp. barley (jaw) 1 cup oil 1 tsp. bay leaf and 6-8 glasses of water. garam masala 1 large onion 3 to 4 Lemon (sliced) or juice 10-12 green chilies 1 cup chopped coriander (Dhaniya) leaves ¼ cup sliced ginger (Adrak)-Julian Instructions Soak all three grains overnight.

turmeric (Haldi) powder 1 tbs. white flour (maida) 1 tsp ginger (Adrak) paste ½ tsp. nutmeg (Jaiphal) and mace (Javitri) 2 tbs. chopped coriander (Dhaniya) leaves 3 to 4 chopped green chilies 2 Lemon (sliced) Special Nihari spices 2 tbs. Kashmiri chili (Lal Mirch) powder ¼ tsp. fry on very low heat for a good flavor.leaves. beef -ask for Nihari meat (shank) 1½ tsp. You can hurry it up and fry it on a high heat but you'll just get a burnt sort of flavor. fried onion and lemon. garlic (Lehsan) paste For garnishing 1 to 1 ½ inch ginger (Adrak) (Julian) 2 tbs. Nihari Ingredients 1/2 Kg. Fennel (Saunf) ½ tsp black pepper (Kali Mirch) ½ tsp. green chilies. cumin seeds (Zeera) 2 green cardamom (Chhoti Ilaichi) seeds 10 cloves (Laung) 2 black cardamom (Bari Ilaichi) 1 stick of cinnamon (Dalchini) 1 bay leaves (tezpatta) ¼ tsp. salt ½ tsp red chili (Lal Mirch) powder ½ tsp. coriander (Dhaniya) seeds . coriander (Dhaniya) powder 1½ cup oil 3 tbs. TIP: whenever frying onion for "Baghar" or as accompaniment with Haleem.

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

garlic (Lehsan) paste 1 tbs. ghee or oil. 1 pinch of nutmeg (Jaiphal) and mace (Javitri) powder 1 tbs. By now the fried onion would have cooled and turned crisp. Crush it and add it to the pot. add a pinch of Nutmeg (Jaiphal) and Mace (Javitri). Kewra and sugar. Serve hot with naan.Qorma Ingredients 1 Kg mutton or chicken 4 black cardamom (Bari Ilaichi) seeds 18 green cardamom (Chhoti Ilaichi) 24 cloves (Laung) 24 whole black pepper (Kali Mirch) 8 tsp. of Kewra 1 tsp. Add the meat and mix well with the spices. Cover and cook on low flame till the meat is tender. coriander (Dhaniya) powder 250 grm. Leave on very low heat (dum) for two minutes. add 2-3 glasses of water (1 glass enough for chicken). Remove the fried onion from the oil and keep aside. When the meat has softened and the gravy has acquired the desired consistency. salt (according to taste) 1 ½ tbs. sugar and Kewra) with a little water to prevent burning. In the oil add all the spices (except the nutmeg. yogurt 1½ to 2 tsp. . ginger (Adrak) paste 250 grm. When the water of the meat has dried. chili (Lal Mirch) powder 250 grm. sugar Instructions Slice the onion finely and fry in the ghee/oil on very low flame till they are golden-brown. onion 1 to 1½ tsp.

RECIPES Firni .

When the mixture thickens add Kewra essence and remove from heat. Garnish with dry fruits. Kewra essence 4 green cardamom (Chhoti Ilaichi) seeds Instructions In a pot add milk and Ilaichi seeds. sugar (reduce amount if adding sweetened condensed milk) ½ cup rice flour dry fruit --pistachio.Ingredients 1 liter of milk a small tin condensed milk 4-5 tbs. rice flour and sugar. Gajarbhat . almonds 1 tsp. Leave on a very low flame to cook and keep stirring.

Fry the ilaichi and cloves in it lightly.Ingredients 2 cups rice (pre-soaked) 4 cups grated carrots 2 cups sugar 4-5 green cardamom (Chhoti Ilaichi) 4-5 cloves (Laung) a few drops of Kewra essence 1/4 cup oil or ghee Instructions Take a pot of water and add rice to it when it starts to boil. Mix together and cover and cook on very low heat till the rice are done. Add the sugar. Serve chilled alone or with fresh cream. Drain and keep aside. In the pot add the oil/ghee and heat it. Gajrella . water is dried and the carrots have become very tender. Cook the rice till half done. carrot and rice.

Take a hand mixer and lightly mash the contents. Add the carrots and sugar and cook more till the water from the sugar has dried and the carrots have become soft. Just before removing from heat add the few drops of kewra essence. almond. Add the ilaichi seeds and the rice.Ingredients 1 liter of milk ½ kg carrots peeled and grated 5-6 green cardamom (Chhoti Ilaichi) 1/2 cup rice 1/2 cup sugar (more according to taste) a few drops of Kewra essence dry fruits for garnishing (pista. coconut grated) Instructions In a pot add the milk and put on very low heat to boil. Gulab Jamun . Garnish with the chopped dry fruit. Cook till milk starts to thicken and the rice becomes very soft. Serve chilled.

Remove from heat and keep aside. Add to the syrup. Jalaibi . Add the illicit seeds and cook till it starts to boil. oil 1 tbs. Mix together the rest of the ingredients into a dough and make into small balls (makes about 32-36) and deep fry until brown. white flour (maida) ½ tbs. semolina (suji) 2 tsp baking powder oil for deep frying Syrup: 2 cups sugar 2 cups water 4-5 green cardamom (Chhoti Ilaichi) Few drops of Kewra essence Instructions First make the syrup by dissolving sugar in water.Ingredients 2 cups milk powder 1 egg 1 tsp.

Rose water Saffron (Zafran) Yellow/orange food colour Oil/ghee for frying Instructions Mix maida. ilaichi saffron cream of tartar and cook to make it into thick syrup. Mix sugar. soda and water and keep the mixture overnight in warm place. cream of tartar 6 green cardamom (Chhoti Ilaichi) 2 tsp.Ingredients 1 cup maida ½ cup rice flour 2 cup water 2½ cup sugar 1 tsp. Remove and let the excess syrup drain out. DO NOT OVER SOAK. soda ¼ tsp. rice flour. Kheer . water. Deep fry the mixture in the curls using a nozzle like the one used for icing of cakes. Fry till light brown and pour into the syrup.

Add sugar and condensed milk and cook till bubbles start forming. almonds 1 tsp.Ingredients 1 liter of milk a small tin condensed milk 4-5 tbs. Khubani ka Meetha . sugar (reduce amount if adding sweetened condensed milk) ½ cup rice washed dry fruits-pistachio. When rice becomes very soft smash it and leave on low heat to thicken. Garnish with dry fruit. Add kewra essence just before removing from heat. Kewra essence 3-4 green cardamom (Chhoti Ilaichi) Instructions In a pot add milk and ilaichi seeds and washed rice and leave on a very low flame to cook.

Remove the pits and take out the almond from inside the pit and keep aside. Now in a dish you can do either one of the following 1. Add the almonds that were removed from the pits to this pulp mixture. Cool and grind to a paste that is neither too thick nor too fine. Bring to the boil. sugar for custard 2 tbs.Ingredients 250 grm. OR 2. Dried Apricot 2 cups water 3 tbs. Meanwhile mix the 2 TBS of custard powder with a few TBS of milk and add to the boiling milk stirring constantly otherwise it will coagulate. Add the 2 TBS of sugar. Take ½ liter of milk. In a pot boil the apricot with 2 cups of water. Trifle . custard powder Fresh cream Instructions Presoak the apricot preferably overnight. Add the custard then top off with a layer of the apricot pulp and then with a layer of fresh cream. In another pot prepare the custard either according to instructions on the custard powder packet or according to the following. Serve chilled. sugar ½ liter milk 2 tbs. Cook for a few minutes till it thickens slightly. Then add a final layer of fresh cream. Add a layer of custard then a layer of apricot one on top of the other. When the quantity of the water is reduced to 1-cup remove from heat. Remove from heat and cool. Add the 3 TBS of sugar to this water.

Mix the jello according to instructions on the packet.. When a bit cool spread evenly over the cake layer. spread it as a layer over the fruit. Chill and serve. bring the liter of milk to boil and add the custard powder mix slowly while stirring simultaneously.Ingredients A few slices of plain sponge cake 1 liter of milk 2 tbs. Then add a layer of fruits. In a cup combine the custard powder with 2 tablespoons of milk and mix to form a paste. When the jello has cooled and has started to thicken. Simmer for 5 minutes till slightly thick then remove from heat. Shahi Tukray . line the bottom with slices of the sponge cake. Top with whipped cream. Sprinkle a little milk or any fruit juice to moisten it.prepare according to instructions on the packet Instructions In a dish. In a saucepan. Leave to cool and set for a while in the fridge. sugar (more if you like it really sweet) Assorted fruits chopped Whipped cream Jello (flavored gelatin). custard powder 3-4 tbs.

sugar. Arrange the bread slices in the milk and bring to boil. In milk add illaichi seeds. Garnish with cream and fry fruits Sheer Khurma .and color and cook until thick. Then just before removing from heat add kevera essence. Turn once to coat both sides. Remove and set it aside.almond kevera essence khoya or cream (Riccota cheese) 3-4 tbs oil seeds of 4-5 green cardamom (Chhoti Ilaichi) yellow food color 1 liter of milk Instructions Fry the slices of bread in a little oil until light brown. Let milk thicken.Ingredients 6 slices of bread 4-6 tbs sugar dry fruit--Pistachio.

Ingredients 1 liter of milk (or 2 cups of powder milk dissolved in 12 cups of water) 4 tbs. In a pot add milk. Add the vermicelli and keep cooking till it softens. . Can be served hot or chilled. sugar and ilaichi seeds and simmer on low heat until it starts to thicken. sugar 5-6 green cardamom (Chhoti Ilaichi) seeds ¼ cup chopped pistachios (Pistay) ½ cup chopped coconut (Narial)-dried ½ cup chopped almond (Badam) ¼ cup raisins (Kishmish) ¼ cup chopped dried dates (Chhuwaray) 1 hand full of vermicelli (sewayyan) 1 tsp. Kewra essence Instructions Wash the dry fruit and soak in a little milk for 3-4 hours. Add the presoaked dry fruit and cook for 5 minutes and just before removing from heat add the kewra essence.

Add the kewra essence and remove from heat. Khoya or powdered milk (optional) ½ tsp. In another pan meanwhile add the sugar. Sewayyan 4 tbs. Cover and let cook for 5-6 minutes till the water has dried and the sewayyian have become tender. Kewra essence Dry fruit (according to taste) Instructions In a pan add the ghee or butter and seeds of 3 cardamoms. ghee or butter 3-4 green cardamom (Chhoti Ilaichi) 4-5 tbs. When the Sewayyan have turned a browner shade add this sugar syrup to them all the while stirring constantly. Add the Sewayyan and roast them on very low flame till their color changes to a darker shade.Sewaiyan-Plain Ingredients 100 grm. Can be served both hot and cold. . Garnish with dry fruit and serve either plain or with fresh cream. Add the khoya or powdered milk at this time if you like and the dry fruit. Bring to the boil and remove from heat. water and seeds of 1 cardamom and also the yellow food color if you wish. sugar 1 cup water 1 pinch of yellow food color (optional) 2 tbs. Stir constantly.

When the milk starts to boil add the malai balls. When they start to swell up lower the heat and cook for 10 minutes. Just before removing from heat add kewra essence. . Garnish with pista. oil 1 tsp. chopped pistachio (Pistay) 1/2 tsp. Meanwhile boil the milk with sugar and ilaichi seeds. sugar 1 green cardamom (Chhoti Ilaichi) 1 tbs. Kewra essence Instructions Mix together the ingredients into a dough and form into small oval. baking powder Syrup: 1 liter milk 6 tbs.Ras Malai Ingredients 1 cup powdered milk 1 egg 1 tsp. slightly flattened balls. Chill and serve.

2 cups sugar 1 tbs. Spread the curd out on a clean. Drain and sieve it well to remove all the water from the curd. Knead it as much as you can. When the syrup starts to boil make the curd into small round balls and add to the boiling syrup and cook for 10 .Ras Gullay Ingredients 1 liter of fresh milk OR 2 cups of powdered milk dissolved in 12 cups of water.15 minutes. flat surface and add the rice flour to it. Cool before serving Panjeeri . (My word). Just before removing from heat add the kewra essence and garnish with chopped pista. rice flour 2-3 drops of Kewra essence chopped pistachio (Pistay) for garnish (optional) Instructions Heat the milk in a pot until it starts to boil and add vinegar/lemon juice to it to let it curdify. Meanwhile add the sugar to 3 cups of water and boil to make syrup. the more the better (DO IT BY HAND). Keep boiling until the water and curd separates out. vinegar or lemon juice 2 tbs.

green cardamom (Chhoti Ilaichi) ½ tsp. Pistachio (Pistay)-grated 2 tbs. sugar 6 pcs. coconut (Narial)-gated 2 tbs. dry fig (injeer)-chopped 2 tbs. (Gond) 1 tbs. dry dates (Chhuwaray)-chopped 2 tbs. dry ginger (Sounth)-grated Instructions Fry Ata/Suji. nutmeg (Jaiphal) 4 tbs. Add all other ingredients mix well and fry for few minutes. Balushahi Ingredients . almond (Badam)-grated 100 grm. cashew nuts (Kaju) crushed ¼ tsp. Makhanay.Ingredients 6 tbs. Gond in ghee till light brown. Ata or Suji 2 tbs. (Char Maghaz) ½ tsp. (Makhanay) 50 grm. ghee 2 tbs.

Ghee for frying 1 tbs. Mix other ingredients (except ghee) and water adequate to roll. Soak in syrup briefly and let the syrup covering on the balushahi dry. yogurt 1 tsp. Make small patties and fry on low heat. Maida (if self raising flour is used soda is not required) ½ tsp. Sugar 1 cup water to make syrup 500 gms. Burfi Ingredients 4 cups powdered milk 1 evaporated milk Seeds of 4-5 green cardamom (Chhoti Ilaichi) 2 cups sugar . baking powder Orange food color Instructions Mix sugar and water and cook to make syrup.750 gms. soda 200 gms.

chocolate powders 2 tbs. sugar and water and cook on low heat and keep stirring till the water has dried and it starts to come together and leaves the sides of the pot. When cool cut into pieces. In a pot heat the oil and add the ilaichi seeds. Then take it out and grate it with a coarse grater. sugar 1 cup cream . grated milk.1/2 cup water 2 tbs. Roll it up into a hard ball and keep it in the freezer for 15-20 minutes. BADAM BURFI Add grated almond KAJU BURFI Add grated kaju (cashew nuts) CHOCOLATE BURFI Add chocolate powder. Add a few drops of Kewra essence (optional) and set in a flat dish. oil or ghee Instructions In the powdered milk add enough evaporated milk to knead it into a hard dough. PISTA BURFI Add chopped pista according to taste and green food color. Variants: COCONUT BURFI Do not add water. Add grated coconut according to taste and yellow food color. Chocolate Sauce Ingredients 2 tbs.

etc.... (optional) Assorted dry fruits (optional) .. banana. of preset Jell-O (optional) Assorted fruits chopped pineapple.. peaches.Instructions Mix all the ingredients Faluda Ingredients Pre-boiled spaghetti (unsalted) 2-3 scoops of Vanilla or Pistachio ice cream ½ cup cold milk Rose syrup or Roohafza (according to taste) Crushed ice A few tbs.

almond. . Serve chilled.Instructions Take a tall. raisins) 5-6 tbs. Kewra essence dry fruits (pistachio. powder milk Instructions Grate the carrots and put them in a pot on low heat along with the ilaichi seeds. Add all the ingredients in a layered form. wide-mouthed glass. Gajar ka Halva Ingredients 1 kg carrots grated 1 cup sugar 4-5 green cardamom (Chhoti Ilaichi) seeds ½ cup ghee khoya (Ricotta cheese) 1 tbs.

When done add kewra before removing from heat. Cream 2 slices of bread 500 gms. Can be served hot or cold. Then add oil. pour the mixture in the containers and Freeze . dry fruit and milk and dry the water on high heat. 850 gms. rose water Few drops of Kewra Instructions Mix all the ingredients blend them well. khoya. Condensed sweetened milk ½ cup water 6-8 green cardamom (Chhoti Ilaichi)-seeds crushed 10 pistachio-crushed 2 tbs. Kulfi Ingredients 1 cup or 160 ml evaporated full cream milk.When they become soft and water dries add sugar and again leave for the water to dry.

. sugar 1/2 cup water 3 green cardamom (Chhoti Ilaichi) yellow food color (optional) Instructions Put the suji and oil in a pot along with ilaichi seeds and fry until slightly brown on very low heat. Add this to the suji taking care not to burn yourself and cook on low heat to desired consistency. If you want to color the halwa add the color to the syrup before pouring it into the suji.Sujji Ka Halva Ingredients 2 tbs. oil 4 tbs. semolina (Suji) 2 tbs. Meanwhile combine sugar and water to make a syrup.

raisins (Kishmish) Instructions Mix all into a pot and cook over a low flame stirring constantly till the mixture is light brown and dry.pistachio (Pistay).Unday ka Halva Ingredients 12 eggs 1 cup sugar 4-5 green cardamom (Chhoti Ilaichi) . Put onto a plate and flatten into a 1" layer.seeds 1 cup ghee (not oil) dry fruits . . After it cools down cut into small pieces. almond (Badam).

Then in oil add rest of the cloves and ilaichi and fry on low heat. almonds (Badam) 10-12 cloves (Laung) 8-10 green cardamom (Chhoti Ilaichi) Khoya or cream or ricotta cheese 1/2 tsp. to 1 kg sugar (as per taste) ¼ tsp. Add color. boil and add rice. pistachio (Pistay). Cover and cook for a few minutes on low heat. yellow food color 2-3 tbs. In pot add water till half full. Mix and before removing from heat add kewra. Mix well. . oil Dry fruit-raisins (Kishmish). Kewra essence ¼ Kg.Zarda Ingredients 1 Kg rice presoaked 800 gms. Add the well drained rice and sugar. Khoya Instructions Soak the rice for at least an hour. 5-6 cloves and 4-5 ilaichi. When the rice is almost cooked then drain. Then add khoya and dry fruits.

RECIPES .

Egg Kababs
Ingredients 4 eggs-hard-boiled 2 tsp besan 1 onion (small) finely chopped 1 egg (white only) 1 tbsp pudina (mint) leaves, finely chopped 1 tbsp coriander leaves, finely chopped 2 green chillies, finely chopped 1/4 tsp chilli powder salt to taste oil for frying Instructions Grate the hard boiled eggs finely. Combine with all other ingredients except oil. Mix well and knead into smooth dough. Divide mixture into 10-12 equal portions. Shape each portion into flat round cutlets and keep aside. Heat oil in kadai and fry kababs,few at a time until crisp and golden brown. Serve hot, garnished by onion rings and accompanied by mint chutney.

Beef Tikka
Ingredients 1 kg. cubes of beef 2 tbs. unripe papaya(ground) ½ tsp. ginger (Adrak) paste ½ tsp. garlic (Lehsan) paste 2 tbs. yogurt 1 tsp. chili (Lal Mirch) powder OR 1 tbs. chopped green chilies. Instructions Mix together all the spices, yogurt and papaya and coat the beef cubes with it. Leave to marinate for 5-6 hours preferably overnight. Barbeque over charcoal. Serve with mint chutney, yogurt and onion rings and naan

Bihari Kabab
Ingredients ½ Kg. beef Pasanday (filets) 2 tbs. unripe papaya (grinded) 1 tsp ginger (Adrak) paste 1 tsp garlic (Lehsan) paste 1 tsp. salt (according to taste) 2 tbs. yogurt 1 tsp chili (Lal Mirch) powder OR 1 tbs. chopped green chilies 1 tbs. oil. (Preferably mustard oil) Instructions Mix together all the spices, yogurt and papaya and coat the beef with it. Leave to marinate for 5-6 hours preferably overnight. Then barbeque over charcoal or you can bake it in an oven Garnish with onion rings, ginger, green chilies and lemon juice. Serve with naan

Bake in oven at 400F till done. garlic (Lehsan) 1 tsp. lemon juice 2 tbs. Leave to marinate for 3-4 hours. Serve with Raita. yogurt Instructions Mix together all the ingredients and coat the chicken with it. . salad and naan. oil 2 tbs.Chicken Tandoori Ingredients 1 whole chicken 1 tsp. ginger (Adrak) 1 pinch of orange food color or 1 tsp Kashmiri chili (Lal Mirch) powder 1 tsp chili (Lal Mirch) powder ½ tsp salt 3-4 tbs.

turn the chicken over. Turn over and when it looks done . Make 4-5 deep cuts on each side of the chicken pieces.Chicken Tikka Ingredients 1 kg. Uncover. yogurt OR 3 tbs. Then BBQ or bake in oven. lemon juice Instructions . This will help it cook better on the inside as well as giving it a better flavour. Put in a blender and make a paste. uncover and bake until the top is dry and the cuts that you made have 'opened up'. Coat the pieces with the paste and leave to marinate for a few hours preferably overnight in fridge. By this time the chicken should be cooked. Mix all the spices together. Bake for an additional 10-15 minutes. ginger (Adrak) paste 1½ tsp. If baking in the oven use an aluminum tray covered with foil for the first 20 minutes at 375o F.it’s done! Serve with salad and naan . and cover it up again. Increase the temp to 4500F . garlic (Lehsan) paste bunch fresh coriander (Dhaniya) leaves 3-4 green chilies 1 medium onion 1 tsp garam masala 4-5 Whole dried red chilies ½ salt (according to taste) 6 tbs. chicken 1½ tsp.

garam masala Instructions Mix all the ingredients together except for the chicken to make the marinade. of red chili powder evenly over each piece. 1 tsp ginger (Adrak) paste 1 tsp garlic (Lehsan) paste 1 tsp salt 1 tbs.Chicken Tikka Chatpata Ingredients 2 chickens breasts (skinless) 4 pcs. Marinate the chicken in the mixture overnight. but it’s absolutely DELICIOUS! (If you don't pass out) . sprinkle ¼ tsp. oil ½ tsp. Grill it on a BBQ or broil it in an oven for 35 minutes. Before you cook the chicken. chili (Lal Mirch) powder ½ cup Lime juice ¼ cup water 3 tbs. WARNING: This is a VERY HOT recipe that I came up with. With a sharp knife make 4-5 deep cuts in the chicken breast width wise. Serve with fresh lime.

salt For gravy ½ Kg. ginger (Adrak) paste 1-2 green chilies coarsely chopped 1 medium onion coarsely chopped Handful fresh coriander (Dhaniya) leaves ½ tsp. turmeric (Haldi) powder Instructions To make the Kabab: Put the minced meat and all its spices to a grinder and grind well till all the . ground garam masala 1 slice of bread soaked and squeezed to remove water 1 tsp. cumin seeds (Zeera) 1 tsp garlic (Lehsan) paste 1 tsp. ¼ tsp. salt (according to taste) ½ cup cream 4-6 green chilies 2 tbs. chopped fresh coriander (Dhaniya) leaves. chili (Lal Mirch) powder ½ tsp. ginger (Adrak) paste 1 tsp garam masala powder 2 medium onion chopped ½ cup oil ½ tsp. Tomatoes ½ tsp.Kabab in Tomato Sauce Ingredients For Kabab: 250 GMS finely minced mutton or beef 1 tsp.

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

Kabab-Gola Ingredients . Makai ka Aata (Corn meal) 1 small onion sliced and fried till brown Oil for shallow frying. finely minced beef 1 medium sized onion chopped 2 eggs ½ tsp. (Kali Mirch) Chop the tomatoes finely. crushed Whole dried red chilies 1 tsp crushed coriander (Dhaniya) seeds 1 tsp anardana 2-3 green chilies chopped ½ cup of fresh coriander (Dhaniya) leaves 1 large tomato 1 tsp lemon juice or vinegar 100 grm. Mix the omelet pieces and then make into flat patties and fry in a little oil. Serve with naan.Ingredients ½ Kg. (DO NOT USE CORN FLOUR) Instructions Make small pieces of an omelet made with 2 eggs with a little salt and Black Peppercorn. salt (according to taste) 1 tsp ginger (Adrak) paste 1 tsp crushed cumin seeds (Zeera) 1 tbs. Wait to turn until brown on one side. Add all the ingredients to the mince meat and leave to marinate in the refrigerator for 2-3 hours. Makes about 6 kebabs.

cover and leave in fridge to marinate for 3-4 hours. Mix the brown onion with all other spices. Kabab-Nargisy Ingredients . garlic (Lehsan) paste ½ cup fresh coriander (Dhaniya) leaves ½ cup fresh mint (Podina) leaves ½ cup yogurt 2 tbs. Mix well. grind them and then add to the minced beef. Serve with sliced onion. crushed chili 2 large onion-chopped ½ tbs. garam masala 2 tbs. lemon juice 1 tbs. Form into long kababs (like sausage) or balls and either fry in a little oil or cook in the oven. Mint (Podina) chutney. Keep the smoldering coal in the pot containing the mixture ant cover it for few minutes for the meat to absorb the smoke. lemon and paratha or naan. ginger (Adrak) paste 1 tsp. raw crushed papaya 1 piece for smoke flavour 4-6 green chilies Garnish 1 lemon 2 onion Instructions Chop and fry 1 large onion till brown. salt (according to taste) 1½ tbs.1 kg. finely grinded minced beef 1½ tsp.

Add egg.for Kabab: ½ kg. green chilies and fresh Coriander (Dhaniya) leaves and mix well. . yogurt ¼ tsp. beef cubes cut into very small pieces. ginger (Adrak) 2-3 green chilies-chopped 1 cup fresh coriander (Dhaniya) leaves 1 egg (raw) 4-5 hard-boiled eggs for gravy 2 tbs. cumin seeds (Zeera) 1 stick of cinnamon (Dalchini) 1 tsp. salt according to taste 1 small onion chopped 1/2 tsp chili (Lal Mirch) powder ¼ tsp. salt (according to taste) 1 cup dal chana-presoaked 7-8 Whole dried red chilies 1 medium onion-chopped 6-8 whole black pepper (Kali Mirch) 5-6 cloves (Laung) 1 black cardamom (Bari Ilaichi) ½ tsp. Sauté the onion in oil till brown. Procedure for gravy. Add a little water to form gravy and simmer. Cool and then grind all. Boil the dal separately till very soft and add to the meat. add water enough to tenderize the meat and cook till extremely soft and water has dried. ½ tsp. oil Instructions Procedure for Kabab: In a pot add all the spices along with the meat. Add spices and yogurt and mix well. turmeric (Haldi) powder 2 tbs. Coat the hard-boiled eggs well with this mixture to form solid balls and deep fry.

finely grinded minced beef ½ tsp.Garnish with fresh Coriander (Dhaniya) leaves. chili (Lal Mirch) powder 1 small onion-chopped ½ tsp. Kabab-Seekh Ingredients ½ kg. garam masala 1 small onion-chopped and fried . salt (according to taste) 1 tsp.

Mint (Podina) chutney. Form into long kababs (like sausage) and either fry in a little oil or barbeque. cover and leave in fridge to marinate for 3-4 hours. Serve with sliced onion. Mix well. . ginger (Adrak) paste Garnish 1 lemon 2 onion Instructions Mix all spices/ingredients together and add to the minced beef. lemon juice ½ tsp.1 egg 1 tbs. lemon and paratha or naan.

1/2 cup of chopped fresh coriander (Dhaniya) leaves.chopped.RECIPES Bhel Puri Ingredients 250 gms. . potatoes ½ cup of diced tomato 2-3 onions sliced (rough form) 1 cup of boondi (see note) or besan pakoray 1 cup of pre-boiled chick peas 1-2 green chilies .

fresh dhaniya. chutney. To serve. Instructions Boil potatoes till soft. Top it with the dry ingredients mixture. Keep the chutney and yogurt in separate bowls to be added according to taste. and boondi and chick peas. NOTE: . Remove as soon as they turn golden brown and put into a bowl of water. Add a dash of baking powder and keep aside for 10-15 minutes. Remove from the water and squeeze out the excess water with your hand. peel and dice. Yogurt whipped Chaat masala as required. tomato. green chilies.to make the boondi mix about 3-4 table spoons of besan powder with water to make a paste which is neither too fluid nor too viscous. Then heat oil for deep frying and when hot take a teaspoon and drop blobs of the besan mixture to form little balls. in a plate add the vegetable mixture. In a bowl combine the potato.Papri (chips made of dough) cornflakes Salt according to taste 2 cup plain rice pops crispy (murmuray) 1-2 cup Sweet Imli chutney 1 kg. In a couple of minutes they will become soft. . sliced onion. In another bowl combine the papri and rice crispies. Add yogurt. salt and chat masala according to taste. You can also add a handful of plain corn flakes to make it crunchier.

coriander (Dhaniya) powder ¼ tsp turmeric (Haldi) powder ¼-1/2 tsp chili (Lal Mirch) powder 1 ½ tbs.Chicken Chaat Ingredients 1 boneless chicken breast 1 tsp. cooking oil 1½ tsp. salt or according to taste 2-3 cloves of garlic (Lehsan)-chopped 2 tbs. lemon juice A few fresh coriander (Dhaniya) leaves chopped for garnish Instructions .

Chicken Pakoray Ingredients 325 grm. Fry the garlic till it is light brown.Wash the chicken meat and cut into 1-inch pieces. chili (Lal Mirch) powder 1 tsp. Add the lemon juice and garnish with fresh chopped dhaniya leaves. haldi and chili powder. garam masala ½ tsp. Heat the oil in a frying pan and add the garlic and salt. coriander (Dhaniya) powder 1 tsp. boneless chicken pieces 1 cup water 1 medium onion coarsely chopped 2-3 cloves garlic (Lehsan) 1-2 green chilies coarsely chopped Handful of coriander (Dhaniya) leaves 125 gm besan flour 1 tsp. Then add the dhaniya powder. salt or according to taste 1 pinch soda bicarbonate Oil for deep-frying Instructions . Fry for another 3-4 minutes stirring frequently and check to see if the chicken has become tender. Add the chicken pieces and fry for 5-6 minutes stirring constantly. Remove from heat. ground cumin seeds(Zeera) ½ tsp.

Add the blended liquid and rest of the water and mix well to forma thick paste. Dice the onion. Put in the chicken pieces and mix well so that the chicken is well coated with this mixture. In a bowl mix together the besan flour. . tomato. green chilies and coriander with half the water in the blender and blend to a fine paste. Add everything to a large bowl and mix thoroughly. Serve with ketchup or mint chutney. chili powder. Drain and wash the Chick Peas.Put the onion. green chilies and dhaniya leaves. Skin and cube. tamarind (Imli) Chutney 1/4 Medium Onion 1 Medium Tomato Salt to taste Instructions Boil the potato until it’s soft. Deep fry in hot oil till golden brown. salt and soda. Cholay Chaat Ingredients 2 15 Oz. Cans of Chick peas 1 Large Potato 2 tbs. fresh coriander (Dhaniya) leaves 1 green chilies 2 tbs. Chaat Masala 3 tbs. garam masala. dhaniya powder. You may want to add more chat masala/ imli chutney depending upon your taste. garlic. zeera.

peel and cut into small pieces. turmeric (Haldi) powder ½ tsp cumin seed (Zeera) ¼ tsp. (Imli) paste ¼ tsp ginger (Adrak) paste 2 tomatoes-chopped Instructions Boil Chana with soda. chili (Lal Mirch) powder ¼ cup fresh coriander (Dhaniya) leaves 2 tbs. garam masala ½ tsp salt (according to taste) 1 medium onion-chopped ½ tsp. Boil potato. chili powder. haldi. Mix everything into a bowl. add . ginger and zeera till soft. soda 1 large potato 2-3 green chilies-chopped 1/8 tsp.Cholay Chatpatay Ingredients 2 cup chana ¼ tsp.

Dice the tomato Dice the onion Dice the green chili Mix everything into a bowl and add the lemon juice. It takes about 5 minutes to make this Chatpata snack! . Garnish with dhaniya.imli paste and serve. green chilies and garam masala. fresh coriander (Dhaniya) leaves Salt to taste Instructions Rinse the garbanzo beans. everything else. Cholay-Quick Ingredients 1 Can Goya Garbanzo Beans (chick peas) 1½ Lemons 1/4 tsp chili (Lal Mirch) powder 1/2 tsp Chaat Masala 1/2 Tomato 1/2 Green Chili 1/4 Medium Onion 1 tbs. Mix and serve.

Add the salt and pepper and mix well. Fillings: 1. 4. Allow to cool and then mash to paste. Dip in beaten egg and then roll in breadcrumbs to coat well all over. Grated carrots. Grated Cheddar or Mozzarella Cheese 2. peas mixture.Cutlets Ingredients 2-3 medium size potatoes boiled 1 tsp. cabbage. Take a small amount of this mixture in the hand and flatten to a disc shape. Any other preferred filling that you like. capsicum . Serve with ketchup or chutney. Pre cooked keema (mincemeat) 3. Add the filling in the middle and cover on all sides to form a kabab like shape. . ground black pepper (Kali Mirch) Breadcrumbs for coating 1 egg beaten Oil for deep-frying Assortment of fillings Instructions Boil the potatoes and remove their skins. Deep fry till golden brown. salt or according to taste ½ tsp.

Dahi Baray Ingredients 2 cups dal maash dhuli (white) or Moong (dhuli) presoaked for 4-5 hours Pinch of baking soda ½ tsp salt pinch of asafetida (Heeng) 1 tsp. Meanwhile heat oil for deep frying and then deep fry. YOGURT: Beat the yogurt adding a little water to a paste. 1 tsp corn flour and 1 tsp sugar Garnish with sweet Imli Chutney and Chat Masala. . Add salt. Then in a frying pan add 1 tbs. Mix well and leave for 30 minutes. of oil and with the help of a spoon drop into the pan flat rounded patties and shallow fry till light brown. When serving. soak in a bowl of water and when a little soft squeeze out the water between palms and add to prepared yogurt. DO NOT TURN OVER TO FRY OTHER SIDE. ginger (Adrak) paste Instructions Grind the presoaked dal into a paste and add rest of the spices. When golden brown remove and cool. red chili powder and 1/2 tsp zeera powder.

The following quantity is for serving 4 persons. cumin. Any type of fruit that is available in the season can be used. salt. lemon/orange juice. zeera and black pepper. 1 banana 1 apple 1 pear 2 guavas 1 peach 1 tangerine or orange Handful of grapes 1 pomegranate(optional) 3-4 tbs. sugar pinch of salt 1 tsp ground cumin seeds (Zeera) 1/4 tsp ground black pepper (Kali Mirch) few drops of lemon juice or orange juice Instructions Cut up all the fruit and put in a bowl. Mix well. . Add the sugar. This chaat is ideally made with the following fruits.Fruit Chaat Although any preferred fruits can be used.

tamarind (Imli) paste 1/2 tsp. Grind all the ingredients for the dip together and strain.Gole Guppay Ingredients Gole Guppay: 1 cup white flour (maida) 1/2 cup suji (semolina) The dip: Red chili (Lal Mirch) powder to taste. Flatten into a VERY thing sheet and cut into 2" diameter circles with a cookie cutter. 1 tbs. 1/2 bunch fresh mint (Podina) leaves 1 heaped tsp. Keep the liquid that strains through. cumin seeds (Zeera) Salt to taste 1 pinch black salt (Kala Namak) 2 glass Water 2-3 green chilies 1/2" piece fresh ginger (Adrak) or 1/4 tsp grinded. Deep fry until golden. carom seeds (Ajwain) Instructions Mix the white flour and suji and kneed into a hard dough. You can either have this dish plain or you can boil some chickpeas and potatoes and stuff them into the Gole Guppay. There are several other .

variations as well. salt (according to taste) 1 cup presoaked dal chana 12-15 Whole dried red chilies 15 whole black pepper(Kali Mirch) 8 cloves (Laung) 1 black cardamom (Bari Ilaichi) ½ tsp. cumin seeds (Zeera) 1 stick of cinnamon (Dalchini) . You can add Imli chutney and yogurt as well. Kabab-Shami Ingredients ½ kg boneless beef cut into small pieces ½ tsp.

whole cumin seeds (Zeera) 3-4 Whole dried red chilies 1 tsp. Form into kababs (12 to 16) and fry. Then remove and put in any bag or box in which you want to store. Black Peppercorn. garlic (Lehsan) paste Instructions In a pot put with meat. Ginger (Adrak) and 3-4 glasses of water and leave to tenderize on low-medium flame. When the meat has softened and water is dried completely add the dal and mix together. Grind and add green chilies. Black Cardamom (Bari Ilaichi). egg. Serve with Raita or Mint (Podina) chutney and onion rings with paratha. Freeze until needed. Remove from heat and let cool. cloves. tamarind (Imli) concentrate Fresh coriander (Dhaniya) leaves and green chilies chopped for garnish . (Kali Mirch). Cumin Seeds (Zeera). Kalay Chanay Ingredients 250 gm black chana soaked overnight 1 tsp. and fresh Coriander (Dhaniya) leaves. cinnamon. Meanwhile boil the dal separately until soft. (deep or shallow as desired) If you want to store them then arrange the formed kababs on a plate or tray without overlapping and put in a freezer for an hour. chopped onion.4-6 green chilies ½ a bunch (or ½ cup chopped) coriander (Dhaniya) leaves 1 egg 1 medium sized onion coarsely chopped 1 tsp. red chilies. salt. salt or according to taste 5-6 curry leaves 2 tbs. ginger (Adrak) paste 1 tsp. cooking oil Chat masala according to taste 1 tbs.

Return to heat. coriander (Dhaniya) seeds 3 tbs. whole red chilies. Kalmi Baray Ingredients 2 cups of whole Moong dal soaked overnight 1 tsp. Remove the pan from heat and crush the zeera and chilies lightly with the back of a spoon.Instructions Soak the chickpeas preferably over night and boil in water till slightly tender. curry leaves and fry till the zeera and chilies turn light brown. . imli and chat masala. Add all ingredients and grind into paste-like form. Garnish with chopped fresh green dhaniya leaves and green chilies. besan flour Instructions Rub the dal in between palms to remove skin. Add the salt. Drain and remove from heat. In a frying pan heat the oil and add the zeera. salt (to taste) 1 tsp. cumin seeds (Zeera) 3-4 Whole dried red chilies 1 tbs. whole black pepper (Kali Mirch) 1 tsp. Add the pre-boiled chana and mix well. Mix well. Stir for a few minutes and remove from heat.

Cut into broad slices and deep fry until crispy and a darker shade of brown. salt or according to taste ½ tsp. crushed coriander (Dhaniya) seeds ¼ tsp. Heat the oil for deep-frying. cumin seeds (Zeera) 1 small onion finely chopped 2 tbs. crushed Whole dried red chilies 4-5 black pepper (Kali Mirch) 1-2 green chilies chopped 1 tsp. Keemay ke Pakoray Ingredients 250 gm very finely minced mutton or beef ½ tsp. Remove and cool. Mix well. Add any one of the following to the meat mixture. Serve with Mint Chutney. Make small balls of this mincemeat mixture and deep fry . basen OR 1 slice of bread OR 1 egg Oil for deep-frying Instructions In the mincemeat add all the spices and mix well. basen flour OR bread Or egg.Form flat discs and fry on medium heat in shallow oil till light brown.

Coat well with basen mixture and deep fry . Add the salt and chili powder. eggplant (brinjals). beans and cauliflowers Instructions Mix together the basen with the water and forma thick paste. Serve with ketchup or mint chutney Pakoray Ingredients 1 cup besan flour 1 cup water ½ tsp. Potato: peel the potato and slice finely. and mix well. Brinjals: Wash and slice thinly. Spinach leaves. Dip in basen mixture to coat evenly on all sides and deep fry. chili (Lal Mirch) powder Oil for deep-frying Any vegetable preferred for pakora example potato. Coat on all sides with basen mixture and deep fry. Spinach Leaves. salt ¼ tsp.Till golden brown. Any vegetable can be used to make pakora. Take each leaf. Wash and dry.

crushed red chilies 1 small potato finely chopped ½ cup finely chopped spinach 1 pinch soda ½ tsp. Add the salt and chili powder and mix well.Pakoray-Spicy Ingredients 1 cup besan flour 1 cup water 1 small onion . Add all other ingredients and mix. . Heat the oil for deep frying. salt ¼ tsp. Fry till golden brown. whole coriander (Dhaniya) seeds 1 cup oil for frying Instructions Mix together the basen with the water and form a thick paste.chopped ½ tsp. garlic chutney. Serve with mint chutney. Using a teaspoon drop spoonful of paste in the oil to forms balls. cumin seeds (Zeera) 2-3 green chilies 2 tsp. tomato ketchup or garlic sauce.

pepper and haldi. Seal the edges of samosa using a mixture of some flour dissolved in a little water and cooked into a thick paste. salt (to taste) ¼ tsp. chili (Lal Mirch) powder 3-4 green chilies chopped 2 onion coarsely sliced 1 cup fresh coriander (Dhaniya) leaves Instructions Put the meat in a pot on medium-low heat and dry the water already present in it stirring constantly to prevent burning along with salt. turmeric (Haldi) powder ¼ tsp. .Samosa Ingredients ½ Kg minced beef ½ tsp. When water dries add green chili. onion and dhaniya and dry water on high heat and remove. Take the ready-made samosa strips available in market and use this filling.

Remove.Peel and dice into 1 inch cubes. coriander (Dhaniya) powder ½ tsp. . Cool. Serve hot or cold. cumin seeds (Zeera) powder ½ tsp. cooking oil ½ tsp. salt or according to taste ¼ tsp. Add all spices and stir till potatoes are evenly coated. garam masala ½ tsp. chili (Lal Mirch) powder (to taste) Instructions Boil the potatoes with skins till soft. Add the potatoes and fry lightly stirring occasionally till golden brown. In a non-stick pan heat the oil on medium heat.Spiced Potato bites Ingredients 700 gm Potato 4 tbs.

Add grated potato. 3. peeled 1 onion 1 zucchini 30 grm. carrot and onion together. Meanwhile also add salt. beaten half cup vegetable oil Salsa Dipping Sauce: 1 tomato. pepper and lemon juice to taste chili (optional) 2 tbs. Heat butter in pan. peeled 1 carrot. Stir in egg until well combined. finely chopped parsley Instructions 1. lemon juice and chili (optional). Transfer to a bowl. until the mixture has thickened. Mix well. Mix potato. Reserve the zucchini. Coarsely grate each of the vegetables separately. chopped 1 spring onion.Vegetable Fritters Ingredients 1 large potato. butter half teaspoon curry powder salt. Cook for 5 minutes. pepper. plain flour 1 egg. sliced 1 cup plain yogurt 2 tablespoons lemon juice 1 tbs. . 2. carrot and onion. Add grated zucchini and flour. Gently cook the curry powder for 1 minute.

4. To prepare Salsa Dipping Sauce: Place all ingredients in a food processor or blender. . Drop level tablespoonfuls of mixture into pan. 5. Cook on both sides until crisp. Drain on absorbent paper. Serve with Salsa Dipping Sauce. Process until smooth. Heat oil in frying pan.

RECIPES .

Fish Curry Powder Ingredients Dry chillies 1/2 k.g Coriander seeds 1/2 k. .g Cumin seeds 60 grms Turmeric powder 60 grms Instructions * Make fine powder item all the items above and store in the air tight glass jar for freshness and for good flavour.

* Fry the red chillies in a little oil (1 tsp) and keep aside * In the same pan (dont add any more oil). jeera. pepper corns. * Mix it with salt (2 tblsp) and keep aside until it's ready to go into the curry. roast the coriander. methi. garlic. coconut. methi and keep aside.Fish curry Ingredients Fish : Sardines/Mackarels/Pomfrets 4 medium sized Dry Red Chillies 20-25 Pepper Corns 10 Methi seeds 1/2 tsp Tamarind 1 lemon sized ball Full Coriander 2 tsp Garlic 5 pods Jeera 1 tsp Grated Coconut 3-4 tbsp Ginger 1 1/2 in. * Take a large enough vessel . piece (grated / fine chopped) Turmeric powder 1/2 tsp Onion 1 large fine chopped Green chillies 2-3 cut along the length into quarters Lime 1 small Instructions * Cut and clean the 4 medium sized fish.1/2 a cup should be enough.put in the fine ground paste also clean the . DONT ROAST THE JEERA!!!! * Put the fried chilli. roasted pepper. tamarind and the turmeric powder into a mixie and grind till a fine paste (if you have a grinding stone then there's nothing like it). You might have to add a little water (but not too much) to get the mixie going . coriander.

Cook on a low-medium flame. Rinse the fish in water to get the salt off and add that too. then add the chopped onions. * Add some salt (according to taste) and let the curry cook. . green chillies. Use around 2-3 cups of water to clean the mixie. once it comes to a boil. * Finally you can squeeze the juice of a lime all over the curry. Keep it covered and stir occasionally. * It should take around 20-30 minutes of cooking . * Turn on the gas.mixie/stone in some water and pour all that into the vessel. * Serve with boiled rice.you will know its done when the fish and onions are cooked. grated ginger.

* Add ground spice and fry to a thick consistency. Set aside. add mustard seeds. * Heat oil on low fire. add smashed garlic seeds. * Add desired quantity of water and cook about 15 minutes. * When slightly brown add sliced onion and fry to a golden brown colour. * As seeds splutter.Fish in Garlic & Pepper Sauce Ingredients Fish cut to size 1 kg Oil Mustart seeds 1 tsp Garlic Cloves lightly smashed 10 Onions finely sliced 2 Salt Instructions 12 red dry chillies 1 tsp cummin seeds 10 pepper corns 1/2 tsp turmeric powder Marble size tamarind * Wash fish and drain. 2 csp to taste . * Add salt and fish.

Wrap in banana leaves (foil) and keep in hot pot or oven. fish-pompharate or rahu or topia 1 tbs. Cook for half an hour Serve with chapati. amchur powder OR 3 tbs. .Fish in Banana Ingredients ½ Kg. tamarind (Imli) paste OR 1 tsp. lemon juice Banana leaves Instructions Grind all the spices together except onion and pour on fish and rap fuj nicely. butter 1 bunch fresh coriander (Dhaniya) leaves 1 tsp garlic (Lehsan) paste 4 green chilies ½ tsp. salt 2 tbs.

Fish/Shrimp Salan
Ingredients 1 onion chopped Salt according to taste 1/2 tsp chili powder 1/4 tsp haldi powder 1/4 tsp garam masala powder 1 pinch of dried methi 2 tbs yogurt 1 tomato 2-3 whole green chilies 2-3 tbs oil Instructions Saute the onion in oil til transparent. Add all the spices, tomato and yogurt. Mix well and add the fish pieces. Add a few tbs of water if necessary. Cover and cook on medium-low heat for 10-15 minutes. Shrimps take lessr time to cook. Serve with naan or boiled rice.

Fish in Masala

Ingredients ½ Kg. fish(washed with salt or vinegar or lemon) 3-4 green chilies 1 cup of fresh coriander (Dhaniya) leaves 1 tsp garlic (Lehsan) paste ½ tsp. salt ( according to taste) ¼ tsp. turmeric (Haldi) powder 2 tbs. tamarind (Imli) water 2 tbs. yogurt 1 large tomato 1 medium size onion 1 tsp fenugreek (Methi) leaves Instructions Grind all the spices together except onion and Fenugreek Leaves (Methi). Fry the onion in oil. Add the grinded spices and Fenugreek Leaves (Methi)) and dry the water. Add the pieces of fish and leave on very low heat. Cover and cook till soft. Add a little water if necessary. DO NOT COOK THE FISH FOR A LONG TIME OTHERWISE IT WILL BECOME HARD. Serve with chapati.

RECIPES

Chicken Coconut Soup

mix all the ingredients except chicken and lemon juice. Chicken Noodle Soup . keep aside. chopped finely 3 tbsp chopped coriander leaves for garnishing Instructions Boil chicken till pink in colour. In a saucepan. Drain and keep the water as stock. Let it cook for another 20-25 minutes on slow flame. Discard skin and bones.Ingredients 1 chicken breast 1 cup chopped mushroom 1-1/2 cup coconut milk 3 cups chicken stock 3 tbsp chopped lemon grass 1 tbsp ginger root 1 tbsp lemon juice 1/2 tsp sugar 1/4 cup fish sauce 1/4 cup chopped spring onion 2 green chillies. Bring it to boil. Add chicken pieces and simmer for another 10 minutes. and shred into small pieces. Add lemon juice.

Ingredients 1/2 cup chopped carrots 1/2 cup shredded mushroom 1/4 cup finely chopped french beans 3/4 cup cooked. finely chopped 1 tsp dried oregano 1 tsp dried thyme pepper as per taste salt as per taste 6 cups chicken stock Instructions Boil the chicken stock. Chicken Soup with Mixed Vegetables . chopped chicken pieces 1-1/2 cup boiled egg noodles 1 tbsp chopped onion 2 garlic cloves. Add chicken and noodles. Cook it for another 10 mins. Serve hot. Bring it to boil. Add all the ingredients except chicken and noodles.

Add deep fried garlic boil briefly and serve hot.1/3 cup spring onion chopped . pepper and spring onion. carrot. add fish sauce or (salt to taste).1/2 cup (soak in cold water and lemon juice and drain) white onion cut into bite-size pieces .1/2 tsp deep fried dried garlic .2 cups Instructions In a pot.1/2 fresh potato cut into bite-size pieces . potato and boil for 3 minutes.3 tbsp black pepper ground to taste salt to taste sugar . Add the white onion. boil chicken stock. sugar.Ingredients chicken breast cut into bite-size pieces .2 tsp chicken stock . Now.1/2 carrot cut into bite-size pieces . Add the chicken and boil about 1-2 minute. Curried Carrot Soup .

Ingredients 2 med. spring onion greens finely chopped 1/2 tsp. potato. carrots. Serve hot with croutons or soup sticks. Add orange juice. curry powder 1 tbsp. Meatball Soup . Simmer covered till tender. butter salt to taste Instructions Cook vegetables (onion. Blend till smooth. curry powder. garlic) in water. Add blended soup. Heat butter and stir fry spring onions for two minutes. orange juice 1/2 tsp. carrots chopped 1 small onion chopped 1 small potato chopped 2 cups water 1 clove garlic crushed 2 tbsp. tomato puree and skim milk. and heat without bringing to a boil. thick tomato puree 1 cup skim milk 1 tbsp.

Serve hot. Drain and keep aside. beaten 1/4 tsp garlic powder 3 tbsp finely chopped onion 1/2 cup bread crumbs Salt as per taste 1/4 tsp pepper powder 2 tbsp cornflour Oil to deep fry meatballs Instructions Mix all the ingredients of meatballs. Add meatballs and simmer for another 5-7 minutes. Deep fry or shallow fry till balls are golden brown. Add all the ingredients and let it cook for 20-25 mins or vegetables are tender. Bring the stock to boil. Mango Soup . Make small balls (1/2").Ingredients For Soup: 1/4 cup finely chopped carrots 1/4 cup finely chopped french beans 1/2 cup shredded cabbage 1/4 cup peas 1/4 cup finely chopped celery 1 cup tomato puree 1/4 tsp cummin seed powder Pepper as per taste Salt as per taste 4 cups meat stock For Meatballs: 1/4 kg minced meat 1 egg.

cubed 2 mangoes. Bring it to boil. peeled.Ingredients 2 potatoes. Reduce heat and let it cook for 20-25 minutes. peeled and chopped 1/2 tsp ginger paste 1/4 cup chopped onion 2 tsp curry powder 1 tsp cumin seeds powder 4 cups chicken stock 1 tbsp lemon juice salt as per taste white pepper powder as per taste For Garnishing 2 tbsp chopped spring onion 1/4 cup chopped mangoes Instructions In a pot. Ginger Soup Ingredients . Let it cool a little. Blend with hand blender till smooth. riped but firm. Garnish with spring onion and mangoes before serving. mix all the ingredients.

then add turmeric powder salt and water bring to boil. Heat Oil put cumin seeds roast them put ginger paste and fry till golden brown.Ginger 200 gm Cumin seeds 1/2 tsp Turmeric powder 1 tsp Butter or pure Ghee 2 tbsp Salt to taste Black Pepper optional Milk 1 glass 8 to 10 oz Water 2 to 3 glass Instructions Grind ginger make fine paste without adding water. Garlic Soup . Garlic is optional. Serve hot with dry Chappathis boiled Rice or just like that. when it is boiling add milk and then again let it boil but be careful now it can boil out. Hope you will enjoy. You can use garlic and ginger also.

pepper and parsley. Add flour and stir for another 3-4 minutes. Saute onion and garlic till they are tender and light brown on slow flame. Fish Corn Soup . Heat butter in a pan.Ingredients 1/2 cup garlic cloves 1/2 cup chopped onion Salt as per taste Pepper as per taste 1/4 chopped parsley 4 cups chicken stock 1/4 grated cheese 1 tbsp butter 1 tbsp plain flour Instructions Peel and mice the garlic cloves. Let it simmer on slow flame for 25-30 minutes. Add stock and bring to boil. Add salt. Pour soup in serving bowls. Garnish with grated cheese and serve.

Strain to remove seeds and peels.Ingredients 250 gms. Dissolve the flour in a little water till smooth. finely chopped 1 tbsp finely chopped 2 tbsp finely grated paneer salt as per taste 2 cups fish stock Mushroom Soup . red chilli powder 1/4 tsp. Add the flour paste. and pepper. salt and sugar. sugar 1-1/2 cups water 1 bayleaf 1/4 tsp. In a pan. cumin powder 2 tsp. Add tomato soup and paneer. Heat 1 tsp butter in a pan. bring to a boil. butter 1/4 tbsp. fish and parsley. simmer for 5 min. keep aside. Add spring onion. Boil it for 10 mins. cinnamon-clove powder parsley 1/4 tsp. Add fish stock and bring to boil. a swirl of fresh cream. plain flour Instructions Pressure cook the tomatoes (about 2 whistles suffice). Blend till smooth. Serve hot with bread croutons. Stir. 1 clove garlic 1 cup flaked and cooked fish 1 cup tender corn kernels 1 spring onion. stirring continuously. heat 1 tsp butter. tomatoes ripe 1 tbsp. Add tomato puree. garlic (whole) and fry for a few seconds. Simmer for 5-7 minutes. Add the seasoning. simmer corn till soft. add the bayleaf.

chopped finely 1/2 tsp black pepper salt as per taste Instructions Clean the mushrooms and cut into slices. ginger. Spicy Chicken Soup Ingredients . Serve hot. Heat a pan and put the chicken stock. chopped finely 1/2" ginger. Add mushrooms. onions. slow the flame and simmer for 15 minutes.Ingredients 2 cups button mushrooms 3 cups chicken stock 2 sprig spring onions. Once it boils. Let it boil for another 10 minutes on slow flame. salt and pepper.

2 finely chopped (depending on how hot you want to make it you can add more chillies) red chilli powder . curry powder and salt to the soup. Add flour (maida) to the oil and fry it for 3-4 minutes until the color of the flour just starts to turn light brown. Add commutates and red chilli powder to the boiling soup and continue boiling it in simmer for another 10 minutes.3 cloves chopped finely green chillies . Add the seasoning you made in step # 4 to the boiled soup.1/2 teaspoon tomatoes . Do it with low heat.1 teaspoon (optional) salt to taste for seasoning cooking oil cumin seeds flour (maida) Instructions Cut chicken into small pieces. Serve hot with bread and enjoy. Boil it for 5 minutes.1/2 teaspoon curry powder .chicken .2 garam masala . In another pan heat oil and put season it with cumin seeds. Your Spicy chicken soup is ready. chicken.3 pieces garlic . Put 5 cups of water. Boil it in simmer for about 15 minutes. Add garam masala. Spinach Soup . bay leaves.1 breast piece with bone (can use other portion of a chicken with bones too) bay leaves . green chillies. chopped garlic.

Serve piping hot. Blend in a mixie till smooth. Sweet Corn Chicken Soup . (3-4 minutes after boiling) Take of fire and put in colander. Pour cold water over it. Bring to a boil.Ingredients 2 cups shredded spinach (1 bunch) 2 tbsp. fresh cream (optional) salt to taste pepper to taste 1 small blob butter 2 cup water Instructions Wash spinach well. Sprinkle 2-3 pinches salt and add gourd. mix and take in a deep pan. except cream. Add all other ingredients. Put in a large vessel. Boil covered. till soft. on high. Add water. Beat cream and pour a swirl of it over individual bowls. Serve with warm garlic rolls or soup sticks. grated bottle gourd or white pumpkin 1 tsp.

Take off from fire immediately after putting the egg white. Let it simmer for another 5-7 mins. Add spring onion and pepper. Dissolve corn flour in 1/4 cup water. stirring continuously so no lump is formed. stirring continuously. lightly beaten 1/4 cup chopped spring onion 1 tbsp corn flour Pepper as per taste Instructions Bring the chicken stock to boil. Add chicken pieces and corn kernels. Sweet Corn Veg Soup Ingredients . Slowly pour in egg white. Serve hot. Let it simmer for 10 mins. Add it to the stock. Garnish with coriander leaves / chicken pieces / corn kernels.Ingredients 1 cup cooked chopped (or shredded) chicken 1 cup cooked sweet corn kernels 4 cups chicken stock 1 egg white.

cabbage chopped 1 spring onion finely chopped 1/2 tsp. vegetables and chilli sauce. add corn flour paste and stir continuously. sugar 1/2 tsp. Add water. corn flour 4 cups water Instructions If you are using fresh corn. sugar. green chilli sauce 1/2 tsp. then pressure cook till tender. Take the corn in a deep pan. Mix well and put to boil. salt. Serve steaming hot with garlic rolls and more chilli sauce or chillies in vinegar.1 cup tender corn 1 cup sweet corn cream style canned 1 carrot finely chopped 1 tbsp. Keep stirring till the soup is thick and clear. Stir in the soya sauce and take off fire. soya sauce 1 tbsp. . Mix the corn flour in 1/2 cup water. Once boiling.

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