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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.

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

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

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

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

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

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

RECIPES .

Chaat Masala . prunes (Aaloobukharay) 1 drop red food color (optional) Instructions Wash the Aaloobukharay thoroughly and soak them in some water for about 2 hours. Serve as a condiment. remove from heat and put aside to cool. 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. the sugar and the Aaloobukharay and cook it on low heat.Aaloobukhara Chutney Ingredients 1 cup Sugar 250 grm.

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

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

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

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

Remove the seeds from the tamarind. 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. salt ½ cup Whole dried red chilies 5 tbs. Put everything into a grinder and grind until it's a smooth paste. Refrigerate .

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

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

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

RECIPES .

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

1 tsp (optional) Oil . Serve hot. Pat dry the fried chicken pieces with paper towels to remove excess oil. heat oil in a flat pan and shallow fry (put them in and when one side gets brown and crusty.5 lb cut into medium sized pieces Maida (or all purpose flour) . .2 tsp Salt .a little Vinegar .Spicy Chicken Kababs Ingredients Chicken . turn the pieces over and let the other side get cooked) the marinated chicken pieces till golden brown.1.2 tbsp Ginger garlic paste .2 tbsp Chilli powder . Garnish with sliced onions (lengthwise cut) and lime slices before serving.1 .for shallow frying Instructions Take a bowl and mix all of the mentioned ingredients (except oil) and allow to marinate for 3-4 hrs. An excellent starter/appetizer and a good side dish with biryanis/other rice dishes.to taste Food coloring . put the flame or heat to a medium-high setting so that u ensure the chicken gets cooked properly while frying on both sides).2 tsp (or to taste) Lime Juice . (Note: When frying the pieces. Then.

oil 1 tsp garlic (Lehsan) paste ½ tsp ginger (Adrak) paste Instructions In a pot add chicken. stir and remove from heat. Cover and continue cooking.Chicken in Tomato Sauce Ingredients ½ kg. salt (according to taste) 3 tbs. Add oil. 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. ginger and salt. tomato. . garlic. green chili and onion. Cover and cook on low heat till the water from the chicken have dried and chicken is half cooked.

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

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

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

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

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. Add this to the chicken. Oil Instructions Cut the chicken into cubes and fry it in oil on low-medium heat until the chicken is white. Serve with boiled rice. 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. . Soy Sauce 3 tbs.Chicken Shaslick Ingredients 1 Kg. Deseed the bell peppers and cut them into 1 inch chunks.

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

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

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

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

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

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

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

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

ground garam masala 1 slice of bread soaked and squeezed to remove water . sugar 1 pinch saffron (Zafran) ½ tbs. yellow food colour ½ tsp. lemon juice For meatballs: 250 GMS finely minced mutton or beef 1 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. preferably ghee 1-1 ½ tbs. Yogurt 1 tsp. ginger (Adrak) paste 1-2 green chilies coarsely chopped 1 medium onion coarsely chopped Handful fresh coriander (Dhaniya) leaves ½ tsp.Biryani-Kofta Ingredients ½ kg basmati rice 50-75 grm. Kewra ½ tsp.

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

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

In another pot heat the oil and sauté the onion till it starts to turn brown. When the color of the meatballs has changed. Reduce flame to .5 cm above the level of the rice.Instructions For meatballs: 250 grm. 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. Add all the spices along with a little water to prevent it from burning. ginger (Adrak) ½ tsp. finely minced mutton or beef 1 tsp. salt For the Pulao: 1½ cups of rice presoaked 1 medium sized onion sliced 4-5 TBS oil ½ tsp. 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. 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. add the rice and add water so much so that it reaches about 1. Form into small meatballs and keep aside. salt ½ cup water To make the meatballs: Put the minced meat and all its spices to a grinder and grind well till all he ingredients are chopped well. Cover and cook till the rice becomes tender and the water dries. garlic (Lehsan) 1 tsp. Mix well.

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

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

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

the biryani is ready. When the rice is done. of milk or water.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). yellow food colour. Serve with salad or Garlic (Lehsan) chutney and Raita. 1 tsp. of sugar and a pinch of Saffron (Zafran) soaked in a tbs. Sprinkle on it a solution of Kewra. .

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

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

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

Cover and cook on medium heat till the water has dried and the rice has softened. oil 1 medium sized onion sliced 1 tbs. ginger (Adrak) paste 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. cumin seeds (Zeera) 1 tsp. (half an inch) above the surface of the rice. Add ½ cup of water and spices and mix well. garlic (Lehsan) paste . Lower the heat to the minimum (dum) and remove after 5 minutes. 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. Serve with Garlic (Lehsan) chutney or pickle(Achaar) or onion rings with mint chutney Khicry-Dal Chana Ingredients 1 cup dal chana 1 cup rice soaked for about 30 minutes 5 tbs.1 tsp.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Daal Maash

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

Dal Moong-Phareri
Ingredients

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

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

turmeric (Haldi) powder 2 tbs. chili (Lal Mirch) powder ¼ tsp. Add spices and cook uncovered till almost done.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. Temper (Baghar) with Cumin Seeds (Zeera). 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 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 .

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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. Coriander Seeds (Dhaniya) powder and Ginger (Adrak) paste. Add meat and fry it a little. When meat has softened. chili powder.1 stick (Piplee) 1 aniseed flower (Badian) Instructions Put ½ cup oil in a pot. Add salt. 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. 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 5-6 glasses of water. Turmeric (Haldi) powder. cover and leave to tenderize on very low flame.

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

RECIPES Firni .

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

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

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

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

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

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

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

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

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

Can be served hot or chilled. .Ingredients 1 liter of milk (or 2 cups of powder milk dissolved in 12 cups of water) 4 tbs. sugar 5-6 green cardamom (Chhoti Ilaichi) seeds 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. In a pot add milk. sugar and ilaichi seeds and simmer on low heat until it starts to thicken. Kewra essence Instructions Wash the dry fruit and soak in a little milk for 3-4 hours. Add the presoaked dry fruit and cook for 5 minutes and just before removing from heat add the kewra essence. Add the vermicelli and keep cooking till it softens.

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

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

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

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

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

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

etc.. of preset Jell-O (optional) Assorted fruits chopped pineapple. peaches. (optional) Assorted dry fruits (optional) . 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. Serve chilled. 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. Add all the ingredients in a layered form. . raisins) 5-6 tbs. Kewra essence dry fruits (pistachio.Instructions Take a tall. powder milk Instructions Grate the carrots and put them in a pot on low heat along with the ilaichi seeds. almond.

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

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

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

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

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

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. garlic (Lehsan) 1 tsp. . Bake in oven at 400F till done.Chicken Tandoori Ingredients 1 whole chicken 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. Leave to marinate for 3-4 hours. oil 2 tbs.

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

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

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

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

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

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

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

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

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

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

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

Chicken Chaat Ingredients 1 boneless chicken breast 1 tsp. 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. lemon juice A few fresh coriander (Dhaniya) leaves chopped for garnish Instructions . cooking oil 1½ tsp.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

RECIPES .

.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.g Coriander seeds 1/2 k.Fish Curry Powder Ingredients Dry chillies 1/2 k.

* Fry the red chillies in a little oil (1 tsp) and keep aside * In the same pan (dont add any more oil). * Mix it with salt (2 tblsp) and keep aside until it's ready to go into the curry. roasted pepper. DONT ROAST THE JEERA!!!! * Put the fried chilli. You might have to add a little water (but not too much) to get the mixie going . roast the coriander. 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. jeera. 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).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. garlic. methi and keep aside. * Take a large enough vessel . pepper corns.put in the fine ground paste also clean the . coriander. methi. coconut.1/2 a cup should be enough.

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

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

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

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

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

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

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

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

Bring the stock to boil. 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. Drain and keep aside. Add all the ingredients and let it cook for 20-25 mins or vegetables are tender.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. Mango Soup . Add meatballs and simmer for another 5-7 minutes. Deep fry or shallow fry till balls are golden brown. Serve hot. Make small balls (1/2").

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

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

Pour soup in serving bowls. Add salt. Saute onion and garlic till they are tender and light brown on slow flame. Fish Corn Soup . pepper and parsley.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 flour and stir for another 3-4 minutes. Heat butter in a pan. Add stock and bring to boil. Let it simmer on slow flame for 25-30 minutes. Garnish with grated cheese and serve.

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

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

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

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

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

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

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