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.

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

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

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

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

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

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

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

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

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

RECIPES .

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

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

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

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

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

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

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

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

RECIPES .

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

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

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

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

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

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

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

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

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

oil 2 lemon Instructions Mix all the spices together. . chicken 6-7 tbs.Chicken-Yogurt Ingredients 1 Kg. 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. Add chicken and cook on high heat to dry water. coat the chicken pieces and leave to marinate for a few hours (3-4 at least). Heat oil in pot. garam masala powder 2-3 tbs.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Temper (Baghar) with Cumin Seeds (Zeera). chili (Lal Mirch) powder ¼ 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.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. Garlic (Lehsan) and whole red chilies fried in a little oil. Dal-Khatti Ingredients 1 cup split moong dal or masoor dal(Dhuli) 1 tsp salt ½ tsp. turmeric (Haldi) powder 2 tbs. Add the steamed Palak and cook till thick to desired level.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

RECIPES Firni .

sugar (reduce amount if adding sweetened condensed milk) ½ cup rice flour dry fruit --pistachio. Gajarbhat . almonds 1 tsp. Garnish with dry fruits. 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. rice flour and sugar.Ingredients 1 liter of milk a small tin condensed milk 4-5 tbs. When the mixture thickens add Kewra essence and remove from heat.

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

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

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

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. Kheer . rice flour. DO NOT OVER SOAK. cream of tartar 6 green cardamom (Chhoti Ilaichi) 2 tsp. Fry till light brown and pour into the syrup. water.Ingredients 1 cup maida ½ cup rice flour 2 cup water 2½ cup sugar 1 tsp. Deep fry the mixture in the curls using a nozzle like the one used for icing of cakes. Remove and let the excess syrup drain out. Mix sugar. soda and water and keep the mixture overnight in warm place.

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

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

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

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

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

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

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

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

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

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

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

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

Kewra essence dry fruits (pistachio. 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. . almond.Instructions Take a tall. 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. Serve chilled. raisins) 5-6 tbs. wide-mouthed glass.

pour the mixture in the containers and Freeze . Then add oil. 850 gms. When done add kewra before removing from heat. Can be served hot or cold. 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. Condensed sweetened milk ½ cup water 6-8 green cardamom (Chhoti Ilaichi)-seeds crushed 10 pistachio-crushed 2 tbs. Cream 2 slices of bread 500 gms. khoya. dry fruit and milk and dry the water on high heat.When they become soft and water dries add sugar and again leave for the water to dry.

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

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

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

RECIPES .

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

chopped ½ tsp. Serve with mint 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. Using a teaspoon drop spoonful of paste in the oil to forms balls. garlic chutney. . Heat the oil for deep frying. crushed red chilies 1 small potato finely chopped ½ cup finely chopped spinach 1 pinch soda ½ tsp.Pakoray-Spicy Ingredients 1 cup besan flour 1 cup water 1 small onion . Fry till golden brown. tomato ketchup or garlic sauce. Add all other ingredients and mix. salt ¼ tsp. Add the salt and chili powder and mix well.

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

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

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

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

RECIPES .

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

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

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

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

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

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

Fish in Masala

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

RECIPES

Chicken Coconut Soup

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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