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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.

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

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. Beat with a beater. .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. till fluffy. Sprinkle grated cheese on the top and microwave at 80% power for 30 secs. Heat butter in a microwave safe flat dish at 100% power for 30 secs.

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

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

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

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

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

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

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

RECIPES .

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

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

1 tsp. 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 .

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

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

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

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

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

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

RECIPES .

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

5 lb cut into medium sized pieces Maida (or all purpose flour) . Garnish with sliced onions (lengthwise cut) and lime slices before serving. Serve hot. An excellent starter/appetizer and a good side dish with biryanis/other rice dishes.a little Vinegar .2 tbsp Chilli powder .1.1 tsp (optional) Oil . turn the pieces over and let the other side get cooked) the marinated chicken pieces till golden brown. 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 tbsp Ginger garlic paste .to taste Food coloring .for shallow frying Instructions Take a bowl and mix all of the mentioned ingredients (except oil) and allow to marinate for 3-4 hrs.2 tsp (or to taste) Lime Juice . .1 . Then. heat oil in a flat pan and shallow fry (put them in and when one side gets brown and crusty.2 tsp Salt . Pat dry the fried chicken pieces with paper towels to remove excess oil. (Note: When frying the pieces.Spicy Chicken Kababs Ingredients Chicken .

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

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

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

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

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

Chicken Shaslick Ingredients 1 Kg. Serve with boiled rice. Add this to the chicken. Deseed the bell peppers and cut them into 1 inch chunks. Cut the onions into chunks and add these in as well. (15 minutes) Dice the tomatoes if you're using whole ones. 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. Throw in the rest of the ingredients and cook this on low-medium heat for about half an hour or until the bell peppers are slightly soft. Oil Instructions Cut the chicken into cubes and fry it in oil on low-medium heat until the chicken is white. . Soy Sauce 3 tbs.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

coriander (Dhaniya) powder 2-3 medium onion –chopped or sliced ½ cup oil 1 tbs. garlic (Lehsan) paste 1 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. Add Haldi. Mutton ½ kg Arvi . Fry with little water till it dries. 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. Add mutton and ground onion and cook till water dries again. Lehsan. Mirch. Cook throughout on low heat. Dhaniya. Adrak and salt in the oil. ginger (Adrak) paste 1 tsp. . turmeric (Haldi) powder 1 tsp. Add 3 to 4 glasses of water. Remove the onion and grind.peeled ¼ tsp. chili (Lal Mirch) powder 3 tbs. When meat is almost done add Arvi and cook till the Arvi become tender and the required gravy is left.Arvi Gosht Ingredients 1 Kg.

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

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

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

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

Daal Maash

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

Dal Moong-Phareri
Ingredients

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

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

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

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

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

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

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

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

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

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

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

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.Instructions Whip the yogurt into a smooth paste. Turmeric (Haldi) and chopped onion and mix well. Serve with rice or chapatti . salt. When the onion has softened and the curry has attained the desired consistency add PaKoray. pepper. BAGHAR: In about 1½ tbs. Add basin. rai and Carom Seeds (Ajwain) and add together with hot oil to Karhi. curry leaves. Remove from heat and serve with chapati or plain boiled rice. oil fry (Cumin Seeds (Zeera)).

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Salan-Shaljam Gosht Bhunawa Ingredients 1 Kg. Kg. ginger (Adrak) paste ½ tsp. Add finely chopped tomato. 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. coriander (Dhaniya) powder ¼ 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. crush the onion you fried earlier and add to it. cumin seeds (Zeera) 1 tsp. mutton 800 grm. Cook it and let the meat soften and he desired consistency of curry is achieved. salt (according to taste) 2 tbs. oil 1 tsp. turmeric (Haldi) powder 1 tsp. chili (Lal Mirch) powder 2 medium onion-chopped 4-6 tbs. Shaljam-chopped 1½ tsp.

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

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

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

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

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

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

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

RECIPES Firni .

Leave on a very low flame to cook and keep stirring. rice flour and sugar. When the mixture thickens add Kewra essence and remove from heat. Garnish with dry fruits. Gajarbhat . sugar (reduce amount if adding sweetened condensed milk) ½ cup rice flour dry fruit --pistachio. almonds 1 tsp. 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.

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

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

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. Add the illicit seeds and cook till it starts to boil. 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. Remove from heat and keep aside. white flour (maida) ½ tbs. oil 1 tbs. Add to the syrup. Jalaibi .

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

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

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

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

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

Can be served hot or chilled. Add the presoaked dry fruit and cook for 5 minutes and just before removing from heat add the kewra essence. . In a pot add milk. Add the vermicelli and keep cooking till it softens.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. Kewra essence Instructions Wash the dry fruit and soak in a little milk for 3-4 hours. sugar and ilaichi seeds and simmer on low heat until it starts to thicken.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Gravy: Remove skin of tomatoes and grind to make puree. ginger. Form into oblong Kabab or meatballs and keep aside. Add all the spices (tomato puree. Mix well. salt. Leave it for 2-3 minutes for Dum Garnish with green chilies and fresh Coriander (Dhaniya) leaves Serve with naan or paratha.ingredients are chopped well. add Zeera and onion and sauté. Add cream. In another pot heat the oil. When the water has dried Add ½ cup of water and add the Kabab/meatballs carefully to it. Kabab-Chapli . 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. garlic.

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

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

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

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

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

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

Remove from the water and squeeze out the excess water with your hand.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. Instructions Boil potatoes till 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. sliced onion. NOTE: .Papri (chips made of dough) cornflakes Salt according to taste 2 cup plain rice pops crispy (murmuray) 1-2 cup Sweet Imli chutney 1 kg. In a couple of minutes they will become soft. Top it with the dry ingredients mixture. Then heat oil for deep frying and when hot take a teaspoon and drop blobs of the besan mixture to form little balls. In another bowl combine the papri and rice crispies. To serve. Remove as soon as they turn golden brown and put into a bowl of water. chutney. . salt and chat masala according to taste. Add yogurt. and boondi and chick peas. In a bowl combine the potato. green chilies. tomato. peel and dice. Yogurt whipped Chaat masala as required. fresh dhaniya. Add a dash of baking powder and keep aside for 10-15 minutes. in a plate add the vegetable mixture.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

RECIPES .

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

tamarind and the turmeric powder into a mixie and grind till a fine paste (if you have a grinding stone then there's nothing like it). * Fry the red chillies in a little oil (1 tsp) and keep aside * In the same pan (dont add any more oil). DONT ROAST THE JEERA!!!! * Put the fried chilli. roast the coriander. You might have to add a little water (but not too much) to get the mixie going . jeera. methi and keep aside. coriander.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. methi.1/2 a cup should be enough. * Mix it with salt (2 tblsp) and keep aside until it's ready to go into the curry. pepper corns. roasted pepper. garlic. * Take a large enough vessel .put in the fine ground paste also clean the . 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. coconut.

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

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

Fish in Banana Ingredients ½ Kg. 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. salt 2 tbs. fish-pompharate or rahu or topia 1 tbs. amchur powder OR 3 tbs. Wrap in banana leaves (foil) and keep in hot pot or oven. butter 1 bunch fresh coriander (Dhaniya) leaves 1 tsp garlic (Lehsan) paste 4 green chilies ½ tsp. tamarind (Imli) paste OR 1 tsp. .

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

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

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

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

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

beaten 1/4 tsp garlic powder 3 tbsp finely chopped onion 1/2 cup bread crumbs Salt as per taste 1/4 tsp pepper powder 2 tbsp cornflour Oil to deep fry meatballs Instructions Mix all the ingredients of meatballs. Add all the ingredients and let it cook for 20-25 mins or vegetables are tender. Make small balls (1/2"). Deep fry or shallow fry till balls are golden brown. Drain and keep aside.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. Bring the stock to boil. Mango Soup . Add meatballs and simmer for another 5-7 minutes. Serve hot.

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

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. when it is boiling add milk and then again let it boil but be careful now it can boil out. Hope you will enjoy. You can use garlic and ginger also. Garlic is optional. then add turmeric powder salt and water bring to boil. Serve hot with dry Chappathis boiled Rice or just like that.

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

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

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

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

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

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

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

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