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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.

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

. till fluffy. to 1 minute till the cheese melts. serve hot with toasts and sauce/chutney. Beat with a beater. Heat butter in a microwave safe flat dish at 100% power for 30 secs.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. Sprinkle grated cheese on the top and microwave at 80% power for 30 secs. Pour in beaten egg and vegetables salt pepper into the dish and microwave at 80% power for 5-6 mins.

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.

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

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

pressing it occasionally.. so that it will turn out to be soft and layered. Once finished. Hold the 'chappathi' from one end and curl it into a flat round roll. not too thin and roast it on a hot tava. Cover the dough with a wet cloth and leave it for 2 or 3hrs. so that it starts bulging. Again pour some generous amount oil/ghee and then roll the 'chappathi' from both the ends towards the middle. Serve hot with any of your spicy curries. .Once you have made a few 'porotas' like this.. Apply some oil and roll it out into thin rounds like chappathi. Then divide it into balls of equal size(a big lemon size). hold 2 porotas and smash it against each other.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. Keep doing the same with the remaining balls. Knead the mixture well enough to a consistency slightly loose than that of chappathi. take the first roll and roll it out flat using a roller pin once again.

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

RECIPES .

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

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

1 tsp. 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 . cloves (Laung) 4-5 black cardamom (Bari Ilaichi) seeds Instructions Roast all the ingredients and then grind into a powder.

Imli Chutney Ingredients 250 gms. Strain out all the juice into a container. Put on low heat and bring to boil. . 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.

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

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

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

roasted and skinned 5 dried red chillies 1/2 cup tamarind juice 1/2 teaspoon salt.. 5. chillies. Grate unseed loki. put in hot water for a minute. Peanut Chilli Chutney Ingredients 1/2 cup ground peanuts . salt and tamarind juice until fine . Instructions Fry the chilies and peanuts separately and keep aside Blend peanuts.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.

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

RECIPES .

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

2 tbsp Ginger garlic paste .1 .2 tbsp Chilli powder .2 tsp Salt . . Serve hot.for shallow frying Instructions Take a bowl and mix all of the mentioned ingredients (except oil) and allow to marinate for 3-4 hrs.Spicy Chicken Kababs Ingredients Chicken . Garnish with sliced onions (lengthwise cut) and lime slices before serving. Pat dry the fried chicken pieces with paper towels to remove excess oil. An excellent starter/appetizer and a good side dish with biryanis/other rice dishes. Then.to taste Food coloring . (Note: When frying the pieces.1.1 tsp (optional) Oil . 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.5 lb cut into medium sized pieces Maida (or all purpose flour) .2 tsp (or to taste) Lime Juice .a little Vinegar . put the flame or heat to a medium-high setting so that u ensure the chicken gets cooked properly while frying on both sides).

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

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

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

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

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

Deseed the bell peppers and cut them into 1 inch chunks. 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. Cut the onions into chunks and add these in as well. Add this to the chicken. Serve with boiled rice.Chicken Shaslick Ingredients 1 Kg. 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. 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. (15 minutes) Dice the tomatoes if you're using whole ones. .

Bake in oven at 400F till done. garlic (Lehsan) 1 tsp.Chicken Tandoori Ingredients 1 whole chicken 1 tsp. . oil 2 tbs. yogurt Instructions Mix together all the ingredients and coat the chicken with it. lemon juice 2 tbs. 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. salad and naan. Serve with Raita. Leave to marinate for 3-4 hours.

Chicken-Yogurt Ingredients 1 Kg. 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. Heat oil in pot. chicken 6-7 tbs. Add chicken and cook on high heat to dry water. garam masala powder 2-3 tbs. yogurt 2 tsp ginger (Adrak) paste 2 tsp garlic (Lehsan) paste ½ tsp. oil 2 lemon Instructions Mix all the spices together. . IT CAN ALSO BE BAKED IN AN OVEN AT 400*F Serve with salad and naan.

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

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

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

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

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

eggs and salt to taste. . chillies. also chillies and onion into small pieces. the above mixture. Then add cinnamon. Add oil in a pan and heat it. cloves. Wash the rice and add water. haldi.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). ginger-garlic paste. onions and fry it for 3 minutes. Cook this in electric rice cooker.

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

the biryani is ready. 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. Sprinkle on it a solution of Kewra. When the rice is done. of lemon juice till it is ¾ cooked. Boil the rice with 1 tbs. Drain the water and keep it aside.1 tsp. In another pot heat the oil and sauté the onion till it starts to turn brown. Form into small meatballs and keep aside. Simultaneously soak the rice in water for half an hour. Mix well. of milk or water. Keep it covered and on a low flame for about 10 minutes keeping the pot tightly closed to steam cook (dum). 1 tsp. Add all the spices along with a little water to prevent it from burning. When the water has dried Add ½ cup of water and add the meatballs carefully to it. of salt and ½ tbs. 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. yellow food colour. Serve with Achaar or Raita. . of sugar and a pinch of Saffron (Zafran) soaked in a tbs.

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. salt For the Pulao: 1½ cups of rice presoaked 1 medium sized onion sliced 4-5 TBS oil ½ tsp. salt ½ cup water . garlic (Lehsan) 1 tsp. ground garam masala 1 slice of bread soaked and squeezed to remove water 1 tsp. ginger (Adrak) paste 1-2 green chilies coarsely chopped 1 medium onion coarsely chopped Handful fresh coriander (Dhaniya) leaves ½ tsp.Pulao-Koftay ingredients For meatballs: 250 grm. ginger (Adrak) ½ tsp. finely minced mutton or beef 1 tsp.

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

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

salt according to taste 1 medium onion 3-4 tbs. oil 1 cup of peas Instructions Chop the onion into slices and sauté in oil till transparent. (If using frozen. Serve with garlic chutney or Achaar. don’t cook) Add the presoaked rice to the pot and add water rising to one and a half cm. Add the peas along with half a cup of water. cook in their own steam (dum) for another 5 minutes and remove. above the surface of the rice. Cover and cook on medium heat till semi-soft. cumin seeds (Zeera) 1 med. . Add all spices and mix.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. 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. Reduce heat to the minimum. Remove after about five minutes Serve with Raita or Achaar.

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

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. Keep it covered and on a low flame for about 10 minutes keeping the pot tightly closed to steam cook (dum). Sprinkle on it a solution of Kewra. of milk or water. Serve with salad or Garlic (Lehsan) chutney and Raita. When the rice is done. 1 tsp. the biryani is ready. . of sugar and a pinch of Saffron (Zafran) soaked in a tbs. yellow food colour.

whole wheat 50 grm. Moong Dhuli 50 grm. Fry the meat in oil.Khichra Ingredients 2 Kg. salt. Add water and cook on low flame till very soft. dal Toor 50 grm. When meat and the grains are soft mix them together. salt 2 tsp chili (Lal Mirch) powder 1 tsp turmeric (Haldi) powder 2 bay leaves (tezpatta) 350 grm. . masoor Dhuli 100 grm. rice 50 grm. Add the oil to the mixture and keep aside the fried onion for garnishing. dal maash Dhuli 250 grm. beef (boneless) 1½ tbs. put the grains and dal in a pot with 1 tsp. bay leaf and 6-8 glasses of water. It is ready when starts to boil and becomes bubbly. salt. ½ tsp. Cover and leave on low flame to tenderize until the meat is extremely soft. dal chana 100 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. Meanwhile. 1 tsp. Turmeric (Haldi) powder. barley 1 cup oil 1 tsp. Fry onion in oil (for Baghar) and for garnishing. Add 1 tsp. leave on a very low flame and keep mashing rigorously and mixing. 1 tsp chili powder and ½ tsp Turmeric (Haldi). chili powder.

TIP: whenever frying onion for "Baghar" or as accompaniment with Khichra. fry on very low heat for a good flavor. green chilies. fried onion and lemon. fresh Coriander (Dhaniya) leaves.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 .

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

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. Add the presoaked rice and dal to the pot and water so much so that it reaches about 1½ cm. garlic (Lehsan) paste 1 tsp ginger (Adrak) paste 1 medium sized onion sliced Instructions Sauté the onion slices in oil till light brown. Cover and cook on medium heat till the water has dried and the rice has softened.1 tsp. (half an inch) above the surface of the rice. cumin seeds (Zeera) 1 tsp. Add ½ cup of water and spices and mix well. Lower the heat to the minimum (dum) and remove after 5 minutes. ginger (Adrak) paste 1 tbs. garlic (Lehsan) paste . oil 1 medium sized onion sliced 1 tbs. 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.

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

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

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

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

garlic (Lehsan) paste 1 tsp. Mutton ½ kg Potato -peeled and cut into pieces of 1 to 2 inches. ginger (Adrak) paste 1 tsp. 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. turmeric (Haldi) powder 1 tsp.RECIPES Aaloo Gosht Ingredients 1 Kg. ¼ tsp. chili (Lal Mirch) powder 3 tbs. coriander (Dhaniya) seeds powder 2-3 medium onion –chopped or sliced ½ cup oil 1 tbs.

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

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

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

Aaloo Zeera Ingredients 250 grm. Cover and cook on low heat. turmeric (Haldi) powder ½ tsp. Add the potato and rest of the spices along with a little water. crushed chilies 1/8 tsp. oil 1 tsp cumin seeds (Zeera) 2-3 Whole dried red chilies or ½ 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.(10-15 minutes) till potatoes are soft . potatoes peeled and sliced 3 tbs.

Add mutton and ground onion and cook till water dries again. chili (Lal Mirch) powder 3 tbs. turmeric (Haldi) powder 1 tsp. Cook throughout on low heat. ginger (Adrak) paste 1 tsp. coriander (Dhaniya) powder 2-3 medium onion –chopped or sliced ½ cup oil 1 tbs. Remove the onion and grind. Fry with little water till it dries. . Add 3 to 4 glasses of water. Lehsan. 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. garlic (Lehsan) paste 1 tsp. Dhaniya. Add Haldi. 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. garam masala powder 6-8 cloves (Laung) 6-8 black pepper (Kali Mirch) 2 black cardamom (Bari Ilaichi) 1-1½ tsp.Arvi Gosht Ingredients 1 Kg. Adrak and salt in the oil. Mutton ½ kg Arvi .peeled ¼ tsp. Mirch.

Add salt. green chilies and lemon. red chili powder and ½ tsp. 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. YOGURT: Beat the yogurt adding a little water to a paste. zeera powder. 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. When serving.Garnish with fresh Dhaniya. drop the spoon full of paste into the pan and deep fry till light brown. Serve with naan. Yogurt 1 tsp. Add 1 tsp sugar and mix well. salt 1 tsp. Mix well and leave for 30 minutes. Then in a frying pan add oil and with the help of a spoon. Garnish with sweet Imli Chutney and Chaat Masala. . soak in a bowl of water and when a little soft squeeze out the water between palms and add to prepared yogurt.

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

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

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)

Dal-Khatti Ingredients 1 cup split moong dal or masoor dal(Dhuli) 1 tsp salt ½ tsp. Garlic (Lehsan) and whole red chilies fried in a little oil. Add spices and cook uncovered till almost done. chili (Lal Mirch) powder ¼ tsp. Temper (Baghar) with Cumin Seeds (Zeera). turmeric (Haldi) powder 2 tbs. Add the steamed Palak and cook till thick to desired level. tamarind (Imli) water or lemon juice (more if you like it really sour) 1 small tomato–chopped .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.

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

Fry all together in butter/ ghee until turn brown. Do Piaza Ingredients ½ Kg. yogurt 3-4 tbs. oil ½ tsp.Instructions Soak dal and red beans over night and boil with water and salt. salt (according to taste) Instructions . Chop the onions. until the dal is soft. Then add the boiled dal and red beans and allow simmering for 5 to 7 minutes. Serve hot with naan. green chilies and tomatoes. Ginger (Adrak). 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.

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

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

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

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

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

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

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

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

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

mince meat ½ tsp.Keema-Chatpata Ingredients ½ Kg. Add 1 glass of water to it and leave on medium heat to tenderize. Mix well and garnish with chopped fresh Coriander Seeds (Dhaniya) and chopped green chili. stir till the spices have mixed well with it and its water has dried. Mix well. salt (according to taste) ¼ tsp. Serve hot with naan . Add the spices along with the Garlic (Lehsan) and Ginger (Adrak) paste. 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. ginger (Adrak) paste ½ tsp. When half done add the yogurt and tomatoes. 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. turmeric (Haldi) powder ¼ tsp. Cook till all the water has dried. Add the mince meat. oil For garnishing 4 tbs.

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

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

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

¼ tsp. Garnish with green chilies and Ginger (Adrak) slices and lemon juice. Sprinkle garam masala powder. Cook on medium heat till water is almost dried. Matar 2 tomatoes 1 onion (large size) . ginger (Adrak) paste 1 tsp. Add all the spices including yogurt and finely chopped tomatoes. chili (Lal Mirch) powder 1 tsp. coriander (Dhaniya) powder 1 tsp. minced beef 250 grm. Add mince meat mix and dry the water again. Add Lobia and cook till the Lobia beans are soft. Serve with naan Matar Keema Ingredients ½ kg. Add 2 glasses of water cover and cook till meat is tenderized and the water dries. cumin seeds (Zeera) 1 tsp. turmeric (Haldi) powder ¾ tsp. salt (according to taste).1 onion (large size) 6 tbs. garam masala powder Instructions Finely chop the onion and sauté in oil until light brown. 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 Mixed Vegetables Ingredients 1 tsp fenugreek (Methi) leaves 1 tomato 1 medium onion-chopped 1 tsp cumin seeds (Zeera) ½ tsp. Add all the spices and finely chopped tomatoes. garlic (Lehsan) paste ½ tsp. Add mince meat mix and dry the water again. Cook on medium heat till water is almost dried. green chilies and Ginger (Adrak) slices and lemon juice. Add Matar and cook till it is soft. coriander (Dhaniya) powder 1 tsp. Sprinkle garam masala powder. turmeric (Haldi) powder ¾ tsp. 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.6 tbs. Garnish with fresh green Coriander (Dhaniya) leaves. salt (according to taste). cumin seeds (Zeera) 1 tsp. chili (Lal Mirch) powder 1 tsp. Add 2 glasses of water cover and cook till meat is tenderized and the water dries. ginger (Adrak) paste 1 tsp. salt to taste 1/4 tsp turmeric (Haldi) powder 3-4 green chilies chopped .

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

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

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

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

mix well and cook till potatoes have softened and water has dried. When the potatoes have softened a little. chili (Lal Mirch) powder 250 grm. coriander (Dhaniya) powder 250 grm. 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. yogurt 1½ to 2 tsp. add tomatoes. onion 1 to 1½ tsp. 1 pinch of nutmeg (Jaiphal) and mace (Javitri) powder . salt (according to taste) 1 ½ tbs. garlic (Lehsan) paste 1 tbs. Do not add any extra water. ginger (Adrak) paste 250 grm. ghee or oil.Cover and cook on low heat.

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

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

Salan-Sada (Mutton Curry) Ingredients 1 kg mutton 1½ tsp. 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. Kaddoo. cover and leave on low heat to tenderize. lauki. When the water is half dried. This type of Salan should be watery in consistency. turmeric (Haldi) powder 200 grm. Then add the meat and stir until the water has dried. . Meanwhile in the hot oil add all the spices with a few tbs. Add 2-3 glasses of water. of water and mix well aver medium heat. 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.well aver medium heat. Bhindi. Add the meat and stir until the water has dried. or Tinday. carrot. Arvi. such as potato cut into quarters. salt (according to taste) 1 tsp chili (Lal Mirch) powder 4 tbs. potato/peas. crush the onion you fried earlier and add to it. Then add 2-3 glasses of water. cover and leave on low heat to tenderize.. coriander (Dhaniya) powder ¼ tsp.

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

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

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

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

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

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

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

Serve hot with naan. onion 1 to 1½ tsp. Crush it and add it to the pot. By now the fried onion would have cooled and turned crisp. . add 2-3 glasses of water (1 glass enough for chicken). In the oil add all the spices (except the nutmeg. Cover and cook on low flame till the meat is tender. When the meat has softened and the gravy has acquired the desired consistency.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. 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. Kewra and sugar. When the water of the meat has dried. ghee or oil. Remove the fried onion from the oil and keep aside. 1 pinch of nutmeg (Jaiphal) and mace (Javitri) powder 1 tbs. chili (Lal Mirch) powder 250 grm. ginger (Adrak) paste 250 grm. garlic (Lehsan) paste 1 tbs. salt (according to taste) 1 ½ tbs. of Kewra 1 tsp. Leave on very low heat (dum) for two minutes. yogurt 1½ to 2 tsp. add a pinch of Nutmeg (Jaiphal) and Mace (Javitri). coriander (Dhaniya) powder 250 grm. Add the meat and mix well with the spices.

RECIPES Firni .

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

water is dried and the carrots have become very tender. Add the sugar. carrot and rice. Fry the ilaichi and cloves in it lightly. Gajrella . In the pot add the oil/ghee and heat it. Drain and keep aside. Cook the rice till half done. Serve chilled alone or with fresh cream. Mix together and cover and cook on very low heat till the rice are done.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.

Take a hand mixer and lightly mash the contents. coconut grated) Instructions In a pot add the milk and put on very low heat to boil. Garnish with the chopped dry fruit. Add the carrots and sugar and cook more till the water from the sugar has dried and the carrots have become soft. Cook till milk starts to thicken and the rice becomes very soft. Add the ilaichi seeds and the rice. Serve chilled. almond. Just before removing from heat add the few drops of kewra essence. Gulab Jamun .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.

Remove from heat and keep aside. Jalaibi . oil 1 tbs.Ingredients 2 cups milk powder 1 egg 1 tsp. Add to the syrup. 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. Mix together the rest of the ingredients into a dough and make into small balls (makes about 32-36) and deep fry until brown. Add the illicit seeds and cook till it starts to boil. white flour (maida) ½ tbs.

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

Ingredients 1 liter of milk a small tin condensed milk 4-5 tbs. 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. Add sugar and condensed milk and cook till bubbles start forming. When rice becomes very soft smash it and leave on low heat to thicken. almonds 1 tsp. Garnish with dry fruit. Khubani ka Meetha . sugar (reduce amount if adding sweetened condensed milk) ½ cup rice washed dry fruits-pistachio.

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

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

Turn once to coat both sides.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.Ingredients 6 slices of bread 4-6 tbs sugar dry fruit--Pistachio.sugar. Remove and set it aside.and color and cook until thick. Arrange the bread slices in the milk and bring to boil. Let milk thicken. Then just before removing from heat add kevera essence. In milk add illaichi seeds. Garnish with cream and fry fruits Sheer Khurma .

Ingredients 1 liter of milk (or 2 cups of powder milk dissolved in 12 cups of water) 4 tbs. Add the vermicelli and keep cooking till it softens. In a pot add milk. sugar and ilaichi seeds and simmer on low heat until it starts to thicken. Can be served hot or chilled. . 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. 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.

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

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

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

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

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

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

peaches. (optional) Assorted dry fruits (optional) . of preset Jell-O (optional) Assorted fruits chopped pineapple.etc. banana..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.....

. wide-mouthed glass. Kewra essence dry fruits (pistachio. almond. 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. raisins) 5-6 tbs. powder milk Instructions Grate the carrots and put them in a pot on low heat along with the ilaichi seeds. Serve chilled.Instructions Take a tall. Add all the ingredients in a layered form.

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

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

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

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

RECIPES .

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

Beef Tikka
Ingredients 1 kg. cubes of beef 2 tbs. unripe papaya(ground) 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. oil 2 tbs. .Chicken Tandoori Ingredients 1 whole chicken 1 tsp. garlic (Lehsan) 1 tsp. salad and naan. Serve with Raita. yogurt Instructions Mix together all the ingredients and coat the chicken with it. lemon juice 2 tbs. 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.

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

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

chili (Lal Mirch) powder ½ tsp. Tomatoes 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 . chopped fresh coriander (Dhaniya) leaves. 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. ginger (Adrak) paste 1 tsp garam masala powder 2 medium onion chopped ½ cup oil ½ tsp. salt (according to taste) ½ cup cream 4-6 green chilies 2 tbs.Kabab in Tomato Sauce Ingredients For Kabab: 250 GMS finely minced mutton or beef 1 tsp. ground garam masala 1 slice of bread soaked and squeezed to remove water 1 tsp. ¼ tsp. cumin seeds (Zeera) 1 tsp garlic (Lehsan) paste 1 tsp.

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

finely minced beef 1 medium sized onion chopped 2 eggs ½ tsp. Makai ka Aata (Corn meal) 1 small onion sliced and fried till brown Oil for shallow frying. Wait to turn until brown on one side. (Kali Mirch) Chop the tomatoes finely.Ingredients ½ Kg. Makes about 6 kebabs. Add all the ingredients to the mince meat and leave to marinate in the refrigerator for 2-3 hours. Serve with naan. Mix the omelet pieces and then make into flat patties and fry in a little oil. 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. Kabab-Gola Ingredients . (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.

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

Coat the hard-boiled eggs well with this mixture to form solid balls and deep fry. oil Instructions Procedure for Kabab: In a pot add all the spices along with the meat.for Kabab: ½ kg. cumin seeds (Zeera) 1 stick of cinnamon (Dalchini) 1 tsp. Cool and then grind all. Sauté the onion in oil till brown. turmeric (Haldi) powder 2 tbs. green chilies and fresh Coriander (Dhaniya) leaves and mix well. . salt according to taste 1 small onion chopped 1/2 tsp chili (Lal Mirch) powder ¼ tsp. 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. Procedure for gravy. Add spices and yogurt and mix well. ½ tsp. ginger (Adrak) 2-3 green chilies-chopped 1 cup fresh coriander (Dhaniya) leaves 1 egg (raw) 4-5 hard-boiled eggs for gravy 2 tbs. Add egg. Add a little water to form gravy and simmer. 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. beef cubes cut into very small pieces. yogurt ¼ tsp.

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

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

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 .chopped.RECIPES Bhel Puri Ingredients 250 gms. . 1/2 cup of chopped fresh coriander (Dhaniya) leaves.

sliced onion. Add a dash of baking powder and keep aside for 10-15 minutes. Top it with the dry ingredients mixture. in a plate add the vegetable mixture. Yogurt whipped Chaat masala as required. Instructions Boil potatoes till soft. To serve. tomato. 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 bowl combine the potato. salt and chat masala according to taste. and boondi and chick peas. chutney. Add yogurt. fresh dhaniya. Remove as soon as they turn golden brown and put into a bowl of water. You can also add a handful of plain corn flakes to make it crunchier. Remove from the water and squeeze out the excess water with your hand. green chilies. . In a couple of minutes they will become soft.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. Keep the chutney and yogurt in separate bowls to be added according to taste.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. NOTE: . peel and dice. In another bowl combine the papri and rice crispies.

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

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

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

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

Mix and serve. 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. everything else. green chilies and garam masala. fresh coriander (Dhaniya) leaves Salt to taste Instructions Rinse the garbanzo beans. Garnish with dhaniya. It takes about 5 minutes to make this Chatpata snack! . Dice the tomato Dice the onion Dice the green chili Mix everything into a bowl and add the lemon juice.imli paste and serve.

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

When serving. 1 tsp corn flour and 1 tsp sugar Garnish with sweet Imli Chutney and Chat Masala. Mix well and leave for 30 minutes. 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. soak in a bowl of water and when a little soft squeeze out the water between palms and add to prepared yogurt. Then in a frying pan add 1 tbs. . YOGURT: Beat the yogurt adding a little water to a paste.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. red chili powder and 1/2 tsp zeera powder. Add salt. Meanwhile heat oil for deep frying and then deep fry. of oil and with the help of a spoon drop into the pan flat rounded patties and shallow fry till light brown.

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. salt. lemon/orange juice. Any type of fruit that is available in the season can be used.Fruit Chaat Although any preferred fruits can be used. . zeera and black pepper. The following quantity is for serving 4 persons. This chaat is ideally made with the following fruits. 1 banana 1 apple 1 pear 2 guavas 1 peach 1 tangerine or orange Handful of grapes 1 pomegranate(optional) 3-4 tbs. cumin.

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. tamarind (Imli) paste 1/2 tsp.Gole Guppay Ingredients Gole Guppay: 1 cup white flour (maida) 1/2 cup suji (semolina) The dip: Red chili (Lal Mirch) powder to taste. 1 tbs. Flatten into a VERY thing sheet and cut into 2" diameter circles with a cookie cutter. Grind all the ingredients for the dip together and strain. Deep fry until golden. 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 . carom seeds (Ajwain) Instructions Mix the white flour and suji and kneed into a hard dough. 1/2 bunch fresh mint (Podina) leaves 1 heaped tsp. Keep the liquid that strains through.

cumin seeds (Zeera) 1 stick of cinnamon (Dalchini) . 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.variations as well. Kabab-Shami Ingredients ½ kg boneless beef cut into small pieces ½ tsp. You can add Imli chutney and yogurt as well.

cinnamon. Grind and add green chilies. Kalay Chanay Ingredients 250 gm black chana soaked overnight 1 tsp. (Kali Mirch). salt or according to taste 5-6 curry leaves 2 tbs. Black Peppercorn. Black Cardamom (Bari Ilaichi). chopped onion. (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. Serve with Raita or Mint (Podina) chutney and onion rings with paratha. cloves. Freeze until needed. red chilies. cooking oil Chat masala according to taste 1 tbs. salt. Remove from heat and let cool. and fresh Coriander (Dhaniya) leaves.4-6 green chilies ½ a bunch (or ½ cup chopped) coriander (Dhaniya) leaves 1 egg 1 medium sized onion coarsely chopped 1 tsp. tamarind (Imli) concentrate Fresh coriander (Dhaniya) leaves and green chilies chopped for garnish . Form into kababs (12 to 16) and fry. Then remove and put in any bag or box in which you want to store. whole cumin seeds (Zeera) 3-4 Whole dried red chilies 1 tsp. ginger (Adrak) paste 1 tsp. When the meat has softened and water is dried completely add the dal and mix together. Meanwhile boil the dal separately until soft. Ginger (Adrak) and 3-4 glasses of water and leave to tenderize on low-medium flame. garlic (Lehsan) paste Instructions In a pot put with meat. Cumin Seeds (Zeera). egg.

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

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

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

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

salt (to taste) ¼ tsp. . onion and dhaniya and dry water on high heat and remove. Seal the edges of samosa using a mixture of some flour dissolved in a little water and cooked into a thick paste. When water dries add green chili. turmeric (Haldi) powder 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.Samosa Ingredients ½ Kg minced beef ½ tsp. pepper and haldi. Take the ready-made samosa strips available in market and use this filling.

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

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

Process until smooth. Drop level tablespoonfuls of mixture into pan. Cook on both sides until crisp. Drain on absorbent paper. . To prepare Salsa Dipping Sauce: Place all ingredients in a food processor or blender. 5.4. Serve with Salsa Dipping Sauce. 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.

roast the coriander. jeera. coconut. * Mix it with salt (2 tblsp) and keep aside until it's ready to go into the curry. 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). * Fry the red chillies in a little oil (1 tsp) and keep aside * In the same pan (dont add any more oil). garlic. roasted pepper. methi and keep aside. * Take a large enough vessel . pepper corns. coriander. methi.1/2 a cup should be enough. DONT ROAST THE JEERA!!!! * Put the fried chilli.put in the fine ground paste also clean the .Fish curry Ingredients Fish : Sardines/Mackarels/Pomfrets 4 medium sized Dry Red Chillies 20-25 Pepper Corns 10 Methi seeds 1/2 tsp Tamarind 1 lemon sized ball Full Coriander 2 tsp Garlic 5 pods Jeera 1 tsp Grated Coconut 3-4 tbsp Ginger 1 1/2 in. piece (grated / fine chopped) Turmeric powder 1/2 tsp Onion 1 large fine chopped Green chillies 2-3 cut along the length into quarters Lime 1 small Instructions * Cut and clean the 4 medium sized fish. You might have to add a little water (but not too much) to get the mixie going .

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

Set aside. * As seeds splutter. * Add desired quantity of water and cook about 15 minutes. * Add ground spice and fry to a thick consistency. 2 csp to taste . add smashed garlic seeds. add mustard seeds. * Heat oil on low fire.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. * When slightly brown add sliced onion and fry to a golden brown colour. * Add salt and fish.

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

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

and shred into small pieces. Bring it to boil. keep aside. Discard skin and bones. chopped finely 3 tbsp chopped coriander leaves for garnishing Instructions Boil chicken till pink in colour. Add lemon juice. Drain and keep the water as stock. Chicken Noodle Soup . Add chicken pieces and simmer for another 10 minutes. Let it cook for another 20-25 minutes on slow flame.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. In a saucepan. mix all the ingredients except chicken and lemon juice.

chopped chicken pieces 1-1/2 cup boiled egg noodles 1 tbsp chopped onion 2 garlic cloves. Add chicken and noodles. 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. Serve hot. Bring it to boil. Chicken Soup with Mixed Vegetables .Ingredients 1/2 cup chopped carrots 1/2 cup shredded mushroom 1/4 cup finely chopped french beans 3/4 cup cooked. Add all the ingredients except chicken and noodles. Cook it for another 10 mins.

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

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

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

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. Bring it to boil. Ginger Soup Ingredients .Ingredients 2 potatoes. mix all the ingredients. cubed 2 mangoes. riped but firm. Reduce heat and let it cook for 20-25 minutes. Blend with hand blender till smooth. peeled. Garnish with spring onion and mangoes before serving. Let it cool a little.

Heat Oil put cumin seeds roast them put ginger paste and fry till golden brown. Hope you will enjoy. then add turmeric powder salt and water bring to boil. Garlic is optional. Serve hot with dry Chappathis boiled Rice or just like that. Garlic Soup .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. You can use garlic and ginger also. when it is boiling add milk and then again let it boil but be careful now it can boil out.

Pour soup in serving bowls. Add stock and bring to boil. Let it simmer on slow flame for 25-30 minutes. Fish Corn Soup . Heat butter in a pan. 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.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. Add salt. Garnish with grated cheese and serve.

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

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

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

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

Serve hot. stirring continuously. Take off from fire immediately after putting the egg white. Add chicken pieces and corn kernels. Let it simmer for another 5-7 mins. Let it simmer for 10 mins. stirring continuously so no lump is formed. Garnish with coriander leaves / chicken pieces / corn kernels. lightly beaten 1/4 cup chopped spring onion 1 tbsp corn flour Pepper as per taste Instructions Bring the chicken stock to boil. Slowly pour in egg white. Sweet Corn Veg Soup Ingredients . Add it to the stock. Dissolve corn flour in 1/4 cup water. Add spring onion and pepper.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. corn flour 4 cups water Instructions If you are using fresh corn. vegetables and chilli sauce. add corn flour paste and stir continuously. then pressure cook till tender. Serve steaming hot with garlic rolls and more chilli sauce or chillies in vinegar. Mix well and put to boil. Take the corn in a deep pan. sugar 1/2 tsp. Stir in the soya sauce and take off fire. sugar. soya sauce 1 tbsp. Once boiling. salt. Mix the corn flour in 1/2 cup water. . Keep stirring till the soup is thick and clear. Add water.1 cup tender corn 1 cup sweet corn cream style canned 1 carrot finely chopped 1 tbsp. green chilli sauce 1/2 tsp.

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