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

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

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.

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

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

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

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

RECIPES .

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

carom seeds (Ajwain) 1 pinch asafetida (Heeng) ½ tsp. 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. salt 2 tbs. cumin seeds (Zeera) . Then add salt and black salt. Can be used in all sorts of chaat and dahi baray. 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. tartaric acid Instructions Roast the spices slightly and grind into a powder after cooling.

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

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

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

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

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

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

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

RECIPES .

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

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

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

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

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

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

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

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

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

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

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

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

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

yogurt 1 tsp red chili powder 4 tsp salt 3 onions medium 2 tsp. garlic (Lehsan) paste 2 tsp. mint (Podina) leaves 1 tbs. ginger (Adrak) 8 green cardamom (Chhoti Ilaichi) 4 black cardamom (Bari Ilaichi) 10 cloves (Laung) 10 pcs. black pepper (Kali Mirch) 1 tsp. 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. oil or ghee 6 green chilies 2 tbs. Kewra 2 pinch yellow food color 1 tbs. coriander (Dhaniya) leaves 2 tbs.

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

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

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

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

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

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

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

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

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

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

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

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

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. 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. Serve with Garlic (Lehsan) chutney or pickle(Achaar) Khichri-Dal Moong Ingredients 1¼ cup rice-presoaked 1¼ cup dal Moong ¼ cup oil/ghee . Cover and cook on medium heat till the water has dried and the rice has softened. Add ½ cup of water and spices and mix well. Lower the heat to the minimum (dum) and remove after 5 minutes. cumin seeds (Zeera) 1 tsp.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

RECIPES Firni .

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

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

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

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

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

Garnish with dry fruit. Add sugar and condensed milk and cook till bubbles start forming. almonds 1 tsp. Khubani ka Meetha . Kewra essence 3-4 green cardamom (Chhoti Ilaichi) Instructions In a pot add milk and ilaichi seeds and washed rice and leave on a very low flame to cook. Add kewra essence just before removing from heat. 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.

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

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

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

sugar and ilaichi seeds and simmer on low heat until it starts to thicken. Add the vermicelli and keep cooking till it softens. Kewra essence Instructions Wash the dry fruit and soak in a little milk for 3-4 hours. . 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.Ingredients 1 liter of milk (or 2 cups of powder milk dissolved in 12 cups of water) 4 tbs. In a pot add milk. 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 Dry fruit (according to taste) Instructions In a pan add the ghee or butter and seeds of 3 cardamoms.Sewaiyan-Plain Ingredients 100 grm. Add the kewra essence and remove from heat. sugar 1 cup water 1 pinch of yellow food color (optional) 2 tbs. water and seeds of 1 cardamom and also the yellow food color if you wish. Add the khoya or powdered milk at this time if you like and the dry fruit. Garnish with dry fruit and serve either plain or with fresh cream. Add the Sewayyan and roast them on very low flame till their color changes to a darker shade. ghee or butter 3-4 green cardamom (Chhoti Ilaichi) 4-5 tbs. In another pan meanwhile add the sugar. Bring to the boil and remove from heat. Khoya or powdered milk (optional) ½ tsp. Sewayyan 4 tbs. Cover and let cook for 5-6 minutes till the water has dried and the sewayyian have become tender. When the Sewayyan have turned a browner shade add this sugar syrup to them all the while stirring constantly. Stir constantly. Can be served both hot and cold.

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

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

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

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

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

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

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. Add all the ingredients in a layered form. almond. Serve chilled. raisins) 5-6 tbs. Kewra essence dry fruits (pistachio. wide-mouthed glass. .Instructions Take a tall.

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

sugar 1/2 cup water 3 green cardamom (Chhoti Ilaichi) yellow food color (optional) Instructions Put the suji and oil in a pot along with ilaichi seeds and fry until slightly brown on very low heat. Meanwhile combine sugar and water to make a syrup.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. oil 4 tbs.

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

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

RECIPES .

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

RECIPES .

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

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

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

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

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

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

Fish in Masala

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

RECIPES

Chicken Coconut Soup

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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