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CHICKEN 1 KG
TOMAT 4
GINGER I tbs
onion 2
cooking oil 100 garam
garlic 2 joey
coridaner 1 ts
zeera 1 ts
salt
red chilli
haldi
garam masala 1ts
hari mirach 2
boiled egg 3
tarkeeb:
1:chicken ko debone(boneless) ker key choti choti botian ker lein.
2:tamater aur piaz chop ker lein, aadrak aur lehsaan bareek kat lein\ya koot lein.
3:pan mein oil garam ker key peaz tal ker nikal lein.
4:isi oil mein murghi ki botian tal lein aur phir aadrak aur lehsaan ,namak,mirach dhania
haldi mila dein.chamach hilatey jaein.bhon lein.
5:ab is mein tamater mila ker mazeed bhonein.
6:phir taley howe peaz dal dein.aur garam masala chirak dein.
7: serve kerney sey pehley boileb egg key 4 tukrey ker key aur hari mirch bareek kati hoi
shamil ker dein.
Ingredients:
minced beef=1pound
rice=2 glass
onion=1 thinly sliced
ginger paste=1tsp
garlic paste=1tsp
oil= 1cup
salt=2tsp
red chilli=1tsp
green chilli=6to 7 pieces crushed
zeera=1tsp
dry coriender=1tsp
garam masala=1tsp
coriander powdwer=1tsp
How to Prepare:
heat the oil in pan then add onion.fry it till medium brown.then add ginger and garlic
pate.add powder coriender salt both chillies and minced.when it is cooked then dry the
water of minced.now add 4 glass of water and boil it.when it gets a boil then add garam
masala ,dry coriender and zeera.give it another boil.now its the time to add rice.cook it on
medium heat.when water is dry then put it into dum on low heat for 20 mins.now urs
pulao is ready serve with mints chutney.
Haleem
Ingredients instructions
For garnish:
onion
lime slices
green chilies
fresh dhuniya leaves
sliced ginger
Soak all three grains overnight.
Fry the meat in oil. Add all the spices and 4-5 glasses of water. Cover and leave on low
flame to tenderize until the meat is extremely soft. Meanwhile, put the grains and dal in a
pot with itsp salt,1/2tsp chilipowder and 1/4 tsp haldi. Add water and cook on low flame
till very soft. When both are soft mix the meat and grains together and leave on a very
low flame and keep mashing and mixing.
It starts to boil and becomes bubbly fry a little onion in oil and add to it.
Remove from heat and serve with garam masala, fresh dhuniya, green chilis, fried onion
and lemon.
TIP: whenever frying onion for "bhagaar" or as accompaniment with Haleem, fry on very
low heat for a good flavor.
You can hurry it up and fry it on a high heat but you'll just get a burnt sort of flavor.
Biryani
Ingredients instructions
1 kg Mutton/chicken
1 kg Basmati rice
100 grm Yogurt
Salt to taste
1 medium onion
6 garlic clove
1 tbs ginger paste
8 small illaichi
1 tbs gralic paste
10 cloves
Oil or ghee
Kewra few drops
Yellow food color two pinch
Sugar a pinch
Add mutton, salt and garlic cloves in a pot with two glasses of water. If you're using
chicken, you can do with only one glass of water.
Cook on a low flame till the meat is tender and the water dries.
Take one medium onion. Slice it and fry it in about 4-5 tablespoons of oil till its light
brown. Add the rest of the spices, yogurt and fry it a little.
Add the cooked meat to the sauted onions to make the masala and cook uncovered for a
few minutes to evaporate excess water.
When most of the water has evaporated,
transfer a little rice to a pot, and on top of that add some of the meat/masala combo. Make
layers of this. The way I usually do it is put half the rice in, add all the meat/masala then
top that off with the rest of the rice.
Ingredients instructions
Puri
Makes about 20
2 cups flour
2tsp oil
Oil for deep frying
Aloo ki Bhujia
1 medium size potato
Salt acc. to taste
1/2 tsp chili powder
less than 1/4 tsp of haldi powder
1/2 tsp kalonji seeds
Cholay
1/2 cup presoaked whole channa
salt acc. to taste
1/2 tsp zeera powder
1/2 tsp crushed Whole dried red chilies
1/4 tsp haldi powder
Halva
2tbs Sujji (semolina)
2tbs oil
4 tbs sugar
1/2 cup water
seeds of 3 small illaichi
yellow food color(optional)
Puri
Make the dough with flour and
2 tsp oil and water as needed.
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 and 1 cup of water and leave on low heat.
When soft, mash lightly.
Cholay
Boil the channa with salt until soft.
In a pot heat 1tbs of oil.
Add spices and softened channa and 1/4 cup of water.
Mix and mash slightly.
Cook till bubbles appear then remove from heat.
Halva
Put the sujji and oil in a pot along with
illaichi seeds and fry until slightly brown
on very low heat.
Meanwhile combine sugar and water to
make a syrup. Add this to the sujji
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 sujji.
Carrot Pudding
Ingredients
- 1 kg fresh carrots, peeled and coarsely grated
- 3/4 cup rice
- 3 liter milk
- 2 cups sugar
- 8 to 10 green cardamoms
- 100 g blanched almonds, cut into slivers
- 50 g unsalted pistachio nuts, cut into slivers
- 50 g green raisins
-12 cardamoms seeds, crushed
Sliver leaf for decoration, optional
- few drops of kewra essence
1. Put the rice in a sieve and wash it thoroughly under a running cold tap until the water
runs clear. Soak in plenty of cold water for 30 minutes. Drain in a sieve.
2.Put the grated carrots, rice and cardamoms in a large heavy-based sauce pan and add
milk. Simmer, uncovered, over low heat, for two hours. Keep scraping the sides and
bottom of the pan to loosen coagulated milk that may stick there and add this to the
carrots and rice mixture to help to thicken the milk in the pan. Keep stirring and scraping
the pan until the carrot and rice turns soft mushy and the milk has thickened ( the
consistency should be that of thick porridge ).
3. Add the sugar and stirring continuously, dissolve it. This will also thicken the pudding
slightly. Stirring constantly cook for another 15-20 minutes. Add the rest of the
ingredients. Stir well.
4. Transfer to a serving dish and decorate with silver leaves. Serve hot or cold.
Coconut barfi
Ingredients:
1 cup coconut
4 cups milk
1 cup sugar
1 tbsp ghee
How to Prepare:
add ghee and coconut in deep pan, cook them until light brown/golden colour.prepare the
sugar syrup in 3/4 cup of water, cook until until it becomes thick.now add the the milk
and the syrup in coconut that you have prepared. cook on low heat until all the milk has
been absorbed and the coconut starts living the sides of the pan. take out in a try and
garnish with nuts. and leave it in the fridge for about an hour and then cut in to samll
pecies and serve.
A Plus Carrot Cake
INGREDIENTS:
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon allspice
4 eggs
2 cups white sugar
2 teaspoons vanilla extract
1 1/4 cups vegetable oil
2 cups grated carrots
1 (20 ounce) can crushed pineapple, drained
1/2 cup sweetened flaked coconut
1 cup chopped walnuts
1 cup raisins
--------------------------------------------------------------------------------
DIRECTIONS:
Preheat the oven to 350 degrees F (175 degrees C). Coat a 10x15x2 inch baking dish or
10 inch Bundt pan with cooking spray.
In a medium bowl, stir together the flour, baking powder, baking soda, salt, cinnamon
and nutmeg. Set aside. In a separate larger bowl, mix together the eggs, sugar and vanilla
by hand. Stir in the oil; the mixture should resemble pudding. Gradually stir in the dry
ingredients, then fold in the carrots, pineapple coconut, walnuts and raisins. Pour the
batter into the prepared pan, and spread evenly.
Bake for 55 to 60 minutes in the preheated oven, or until a small knife inserted into the
cake comes out clean.
Note:
Feel free to omit the coconut, walnuts, or raisins as your taste buds suit you. However,
getting rid of the pineapple will take away from the moisture of the cake
Coconut barfi
Ingredients:
1 cup coconut
4 cups milk
1 cup sugar
1 tbsp ghee
How to Prepare:
add ghee and coconut in deep pan, cook them until light brown/golden colour.prepare
the sugar syrup in 3/4 cup of water, cook until until it becomes thick.now add the the
milk and the syrup in coconut that you have prepared. cook on low heat until all the
milk has been absorbed and the coconut starts living the sides of the pan. take out in
a try and garnish with nuts. and leave it in the fridge for about an hour and then cut in
to samll pecies and serve.
wow is ki recipie may bohat dinoon say dhoond rahi thee thanks mawra
Ingredients instructions
One of our most popular recipes, Curried Lamb Korma becomes a feast when served with
the other curry dishes suggested below, or check our main Curry Index by clicking on the
link above.
Grind spices together in the blender with the water, add the beef stock.
Soak saffron threads in a little boiling water and set aside. Sauté onions in oil until golden
brown.
Add saffron and its liquid, spice mixture and yogurt and then add the lamb chunks.
Simmer covered for one hour until lamb is cooked to taste. Add lemon juice, and garnish
with coriander leaves and cashews before serving.
3 whole cloves
2 cloves garlic
2 pounds (900gm) lean boneless lamb, cut into 1" (2.5 cm) chunks
ZARDA
Ingredients instructions
Soak the rice for at least an hour.In pot add water till half full.
Add color, 5-6 cloves and 4-5 illaichi, boil and add rice.
When the rice is almost cooked then drain.
Then in oil add rest of the cloves and illaichi
and fry on low heat.
Add the well drained rice and sugar.
Mix well.
Cover and cook for a few minutes on low heat.
Then add khoya and dry fruit.
Mix and just before removing from heat add kevera.
Shami Kabab
Ingredients instructions
Gulab Jamun
Ingredients instructions
Syrup:
2 cups sugar
2 cups water
Seeds of 4-5 small illaichi
Few drops of kevera essence
First make the syrup by dissolving sugar in water.
Add the illaichi seeds and cook til it starts to boil.
Remove from heat and keep aside.
Mix together the rest of the ingredients into a dough and make into small balls (makes
about 32) and deep fry until brown.
Add to the syrup.
Aalo qeema
Ingredients :
Method :
1. Put the minced lamb, ginger, garlic, chilli powder, salt and turmeric into a large bowl
and mix together thoroughly. Set to one side.
2. Heat the oil in a deep round-bottemed frying pan or karahi. Throw in the onion and fry
for about 5 minutes until golden brown.
3. Add the minced lamb and stir-fry over a medium heat for 5-7 minutes.
4. Stir in the potatoes, chopped fenugreek, tomatoes and peas and cook for a further 5-7
minutes, stirring continuously.
5. Just before serving, stir in the fresh coriander and garnish with fresh red chillies.
Ingredients instructions
Gol Guppay:
1 cup white flour (maida)
1/2 cup sujji (semolina)
The dip:
Red chili powder to taste.
1/2 bunch fresh mint leaves
1 heaped tsp zeera
Salt to taste
1 pinch black salt (kala namak)
2 glass Water
2-3 green chilies
1/2" piece fresh ginger or 1/4 tsp grinded.
1 tbs Tamarind paste
1/2 tsp Ajwain
Mix the white flour and sujji and kneed
into a hard dough. Flatten into a VERY
thing sheet and cut into 2" diameter
circles with a cookie cutter.
Deep fry until golden.
Chicken Roll
Ingredients:
Method:
Wash and cut boneless chicken into cubes and marinate with ginger, garlic, green chili
pastes and salt for an hour.
Heat oil in a pan and sauté chicken cubes till done. Add cumin powder, chaat masala and
check seasoning.
Mix the sliced onion and carrot julienne.
To make the kathi rolls, put one teaspoon of oil on a tawa and lightly heat the rotis.
Smear each roti with one tablespoon of green chutney, place six to eight pieces of cooked
chicken, sprinkle chopped green chillies, chopped coriander leaves. Spread a spoonful of
onion and carrot mixture on the roti and sprinkle salt. Roll the roti tightly over the
stuffing and serve.
You can use paneer or potato cubes instead of chicken to make vegetarian kathi roll
Ras Gullay
Ingredients instructions
Potato Balls
Ingredients:
Method:
Mix all the ingredients except the oil and flour in a large bowl.
Grease your palms with a little oil.
Shape the mixture into equal-sized balls with your palms.
To make the outer part, mix the flour, a pinch of turmeric powder, salt to taste and water
till it becomes a thick batter.
Heat oil in a small wok.
Dip the balls in the batter.
Deep fry the potato balls in the hot oil on either side until golden.
Drain on clean paper kitchen napkins.
Serve hot with tomato ketchup or chutney of your choice.
Dal Palak
Ingredients instructions
FOR BHAGAR
pinch of zeera
1 clove of garlic chopped
2-3 Whole dried red chilies
Wash the dal and put on low heat with 1 1/2 glasses of water. Add spices and cook
uncovered till almost done. Add the steamed palak and cook till thick to desired level.
Temper with zeera, garlic and whole red chilies in a little oil.
Plain Sawaiyan
Ingredients instructions
In a pan add the oil and seeds of 3 cardomom. Add the sawaiyan and roast them on very
low flame till their color changes to a darker shade. Stir constantly. In another pan
meanwhile add the sugar, water and seeds of 1 cardamom and also the yellow food color
if you wish. Bring to the boil and remove from heat.
When the sawiyan have turned a browner shade add this sugar syrup to them all the while
stirring constantly.
Add the khoya or powdered milk at this time if you like and the dry fruit.
Cover and let cook for 5-6 minutes till the water has dried and the sawiyan have become
tender. Add the khewera essence and remove from heat. Garnish with dry fruit and serve
either plain or with fresh cream. Can be served both hot and cold.
Almond Barfi
Ingredients :
Method of Preparation :
Take dekchi add ½ cup sugar & ½ cup water & boil it.
Make thick syrup of two strand.
Take it off from fire and add almond powder and mix well
Add cardamom powder.
Spread the mixture on the Thali and garnish with Pista.
Keep aside till it cools. And make pieces.
Cashewnut-Almond Barfi
Ingredients
Deskin the almonds and make it into a paste along with the cashewnuts, saffron and milk.
The quantity of the sugar should be equal to that of the nut paste.
If you wish a sweeter barfi, increase the quantity of the sugar.
The paste should not be too thick, it should be of a roughly pouring consistency.
Then heat a kadhai and pour the ghee in it.
When it becomes hot, pour in the paste and sugar and stir.
Keep stirring till the paste starts to harden and starts to leave the sides of the pan.
This will roughly take 45 mins to an hour. To test if the barfi is ready take a greased thali
and put a drop of the mixture on it.
If it hardens on contact, then it is ready to be taken out.
Now put in the edible camphor and! elaichi powder and stir for a while to evenly
distribute it.
Then pour it in the thali and cut in in squares or any shape you want.
Let it harden and delicious barfis are ready!
akrey ki chanpein~~~~~~1\2 k
Dahi(yuogrt)~~~~~~ 1 cup
Oil ~~~~~~1\2 cup
Garlic~~~~ 1 ts
Ginger~~~~~1ts
Hara dhania,Hari mirchein
Kali mirch
Salt
Onion ~~~~1
Garam masala~~~1ts
Zeera~~~~~1 ts
Sab hara masala aur garam masala pees lein .Ab is ko dahi mein mix ker dein...aur is
mein chanpein daall ker 1 hour key leye para rehney dein.
Onion ko lachey daar kaat ker oil mein brown ker lein.aur nikal lein...isi oil mein
chanpein dal ker tal(fry) lein .....Brown honey per nikal lein...aur dish mein daal dein..aur
uper piaz(onion) dal dein..
-----------------------------------------------------------------------------------------------
Aur ager app ko ye recipei achi na lagi to..bataya ga..eik aur bhi hey mere pass....
Chicken Tikka
Ingredients
- 4 chicken quarters
- 2 tbsp. lemon juice
- 1\4 cup natural yogurt
- 1 tsp. garlic paste
- 1 tsp. ginger paste
- 1-2 green chilies, crushed
- 1 level tsp. cumin powder
- 1 level tsp. garam masala
- 1 tsp. chili powder
- 1 level tsp. coriander powder
- 1 level tsp. chat masala
- 1 level tsp. salt
- few drops of red or yellow food coloring
- oil for basting
- lemon wedges and onions for decoration
1. Using a sharp knife, make 3 or 4 deep incisions in each chicken quarter. Place the
chicken pieces in a large bowl and rub the lemon juice into the incisions. Cover and leave
to marinate for about an hour.
2. Add ginger, garlic. green chilies, cumin, garam masala, chili powder, coriander, chat
masala, salt and food coloring to the yogurt and mix well.
3. Pour the marinade over the chicken pieces and coat them liberally with the yogurt
mixture. Cover and leave to marinate at room temperature for about 5-6 hours or over
night in a refrigerator.
4. Thread the chicken pieces on metal skewers and grill the chicken over hot charcoal,
Basting once at the end of the cooking time. Alternatively, Place the chicken in a oven at
325F, (170C) or gas mark 3. Roost for 1 hour, Basting frequently and Turing once or
twice to brown the both sides.
5.Decorate with lemon wedges and onion rings.
Variation:
Cut the chicken breast into 2 inch pieces then marinate as above. Thread closely on metal
skewers and grill as above.
Serve with Nan, Poodinay Ki Chutney and Raita.
( Chicken )
( Murgh Tikka Haryali )
Ingredients
1 kg .. Boneless Chicken 5 tbsp .. Ginger paste 5 tbsp .. Garlic paste 2 tsp .. chilli powder
2 tbsp .. Garam Masala 3/4 cup .. thick Dahi(curd) 1/2 cup .. thick cream 1 bunch ..
Coriander 1 bunch .. mint leaves 10-12 .. spinach leaves 3 tbsp .. lemon juice salt to taste
Oil for Basting
--------------------------------------------------------------------------------
Method
1. Cut the Chicken into 1 1/2" chunks and marinate with salt, chilli powder and lemon
juice, keep aside. 2. Grind the Coriander, mint & Spinach leaves to a fine paste. Mix this
paste with dahi, cream, ginger and garlic pastes and the garam masala. 3. Mix the paste
with the Chicken & leave in the fridge overnight. 4. Remove from the fridge atleast one
hour before cooking. 5. Grill the Chicken pieces on skewers or a grilling tray basting over
with oil. 6. Cook until chicken is tender & browned on all sides. Serve hot with chutney
& onion rings.
Ingredients
Chicken Ka Qeema...........1 K
Salt ..........1ts
Red Chili.............1ts
Zeera..............1ts
Dhania Powder....Half ts
Ginger........Koti Hoi,1ts
Onion.......1
Hari Mirch.......1,bareek kati hoi
Makhan...........2ts
Garam masala......half ts
Instructions
Chicken K Qeemey Mein Sab Ingredients Mix Ker K Is K Kebab Bana Lein....Ya Seekh
Kebab Ki Tarhan Seekhon Per Laga Lein....Kebab Ager Hon To...Us Ko Egg Aur Bread
Kramz Mein Mix Ker K Fry Ker Lein...Aur Ager Seekh Kebab Ki Tarhan Bana Rahein
Hon To Seekhon Per Laga Ker Oven Mein Ya Koiylon Per Seek Lein....! Simple!
Dhwan Daar Koftey
Ingredients
Qeema>>>>>>1 K
Onion>>>>>>>4-5
Garlic>>>>>>1 ts
Ginger>>>>>>1ts
Salt>>>>>>>>to Taste
Chili Powder>>>>according To Taste
Dahniya>>>>>>1 Ts
Zeera>>>>>>>1ts
Hari Mirchein>>>>2
Garam Masala>>>>>>1 ts
Dahi(Yougrt)>>>>>>2 tbl s
Tomatar>>>>>>>>1 Chop
Egg>>>>>>>>Jitney Family Member Hon (Boiled)
Mein Ney Kal Hi Eik New Dish Try Ki...Sab Ney Bohat Pasand Ki...Ab Wo mein Yahan
Likh Rahi Hon...
Ingredients
Qeema>>>>>>1 K
Onion>>>>>>>4-5
Garlic>>>>>>1 ts
Ginger>>>>>>1ts
Salt>>>>>>>>to Taste
Chili Powder>>>>according To Taste
Dahniya>>>>>>1 Ts
Zeera>>>>>>>1ts
Hari Mirchein>>>>2
Garam Masala>>>>>>1 ts
Dahi(Yougrt)>>>>>>2 tbl s
Tomatar>>>>>>>>1 Chop
Egg>>>>>>>>Jitney Family Member Hon (Boiled)
End Mein Dehka HOwa Koila...Handi Mein Rakh Ker....Us Per Oil Dal dein...Aur
dHAKAN Band ker dein...
Ayk Kashmiri dish hay Gushtabay us ki recipy paste kar rahee hoon umeed kartee hoon
passand aye gee
Ingredients : -
Preparation:-
1. Grind keema in the mixer to a fine paste.
2. Mix all ingredients under koftas well together. Shape into 4 large balls.
3. Heat 1 1/2 cups water in a small pan with salt, dalchini, tej patta and lung. When it
boils add the koftas. Cook uncovered on medium heat for about 20 minutes or till
tender/cooked. Overturn in between to cook all sides.
4. Heat oil in a kadhai. Add ghee and sliced onion. Fry till golden brown. Remove from
fire. Remove onions from oil. Cool and grind to a fine paste with a little water. Keep
brown onion paste aside.
5. In the same oil add well beeaten curd, saunf, sonth , garam masala, mint and illaichi
powder. Keep on low heat. Stir till it boils.
6. Add onion paste. Mix well for a minute.
7. Add cooked koftas/gushtabas along with any water that is remaining after boiling the
koftas. Cover and simmer for 15-20 minutes.
8. Serve granished with fresh mint leaves
nother kashimri dish that is fish kabab {fish agar trout ho to kea baat hay}
Ingredients : -
2" dalchini
6-8 laaung, 2 tej pataa, 2 moti illaichi
1 tsp sonth powder
1 tsp gram masala powder
1 tsp red chilli powder, 1 tsp salt, 2 tsp saunf
2 tsp ginger paste, 1 egg, 4 tbsp rice flour
Preparation:-
1. Put fish, dalchini, tej patte, moti illaichi and laung in a pan. Add some water and boil
till fish is soft
2. Cool remove skin and bones and mash well
3. Add all the other ingredients. Mix well.
4. Shape into kababs and deep fry to a golden brown colour
5. Serve hot with chutney
Fish Kebab:-
Ingredients
Egg 1
Chilly powder 1 tsp levelled
Salt 1 tsp levelled
Green chillies 2-3 chopped
Chana flour 1 tbsp heaped
Onion brown 2 grinded
Haldi 1/2 tsp
White zeera seeds 1 tsp
Ginger / garlic 1 tsp levelled
Mix spices 1 tsp levelled
Coriander leaves chopped
Fish 1/2 kg boiled and mashed
Directions
Boil and mash fish and mix all the ingredients in fish then make in shape of kababs and
shallow fry.
Ingredients
1. Peel and pat dry the potatoes. Using a large knife cut the potatoes into sticks 1/4 inch
wide and about 3 inches long or use French Fries cutter. Dry the potatoes thoroughly with
kitchen papers.
2. In a 4-quart heavy deep fryer or karahi heat oil over moderate heat to 325°F.
3. Fry potatoes in oil for 3 minutes (potatoes will not be golden) and using a slotted spoon
transfer potatoes to paper towels to drain.
4. Reheat oil to 350°F. Return potatoes to oil and fry until golden and crisp, about 5
minutes. Transfer fries with a slotted spoon to clean paper towels to drain.
5. In a large bowl stir together salt, chaat masala,and chilli powder. Toss the fries in spice
mixture and serve with.
Chicken Patties
Ingredients:
- 225 g. puff pastry
- 1 quantity chicken fillings for patties
- beaten egg to glaze
Method:
On a floured board, roll the pastry out thinly and allow to rest for 15-20 minutes.
Using a 2-2 1\2 inch round cutter, stamp out 24-28 circles of pastry.
Line 12 tartlet tins, or as many as needed, with half the pastry circles. Place a
teaspoon of mincemeat in the center of each. Damp the edges of the pastry lid with a
little beaten egg and place over the filled tartlet tins. Gently press the pastry edges
together to seal.
Cut one or two slit in the top of each pie. Brush with a little beaten egg.
If tartlet tins are not available, these mince pie can be made on a baking tray.
Place one pastry circle on a floured board, place a tablespoon of filling in the centre.
Damp the edges of the pastry lid with a little beaten egg and place over the pastry
base. Gently press the pastry edges together to seal.
Cut one or two slit in the top of each pie. Brush with a little beaten egg.
Put on wetted baking tray and Place in a very hot oven (425F, 220C. Gas Mark 7)
and bake for 20 minutes or well risen and brown. Serve warm.
Handi Kabab
Ingredients:
6 grams of Curd
50 ml of Tomato Puree
Method:
In a mincer combine: meat, ready fried onions, garlic, ginger paste, garlic paste,
papaya paste, cumin powder, garam masala powder, coriander/cilantro leaves,
cardamom powder and salt. Mince together until it is well minced and mixed. Take
mixture out in a dish and add roasted gram flour. Mix well.
Make lemon sized portions out of the mixture. Put a little of the prepared egg yolk-
plum filling in the center of each portion and roll each portion into a round kabab,
so as to cover the filling completely. Roll into balls with palm and set aside.
Directions for sauce
Put the bones in a handi or pot. Add the ready fried onion, ginger paste, garlic
paste, bay leaves, cloves, whole black peppers, cinnamon sticks, crdamoms, salt and
water. Cook well for 15 minutes. Remove the bones and throw away. Add the oil
and curd and saute lightly.
Add the meat balls and cook in oven until it is almost dry or the sauce like gravy
remains. Add Kashmiri chilli powder, tomato puree and cumin powder. Stir well.
Sprinkle garam masala powder on top.
Dum Ka Keema
Ingredients:
1 kg. lean Mince ( beef or lamb)
3 medium onions, skinned and thinly sliced
1 cup oil
1 tbsp. ginger paste
2 tbsp. unripe green papaya (ground)
1 tsp. garam masala
1 1\2 tsp. salt
7-8 whole red chilli
2 tbsp. yogurt
1 piece coal
2 tbsp. freshly chopped green coriander
1 tsp. finely chopped green chillies
1 tbsp. roasted chick pea flour
Method:
Heat oil in a heavy based sauce pan. Add onions and stirring frequently, fry for 8-10
minutes to a light golden color. Remove onions from oil and fry the whole chillies
just for a moment, otherwise they will burn. Reserve the oil and put the onions and
whole chillies in a chopper or food processor and blend to a smooth paste without
using water.
Thoroughly wash the mince and squeeze out any water.
Put the mince in a bowl. Add onion paste, ginger paste, salt, garam masala and
yogurt. Knead the mixture really well for a few minutes with your hands until it is
smooth.
Cover and leave to marinate at room temperature for about 3-4 hours or overnight
in the refrigerator. One hour before cooking mix in the ground papaya.
Put the charcoal over medium flame, wait until the coal is fully red and is covered
by white ash.
Meanwhile place the mince in a metal pan. Make a well in the center. Put a small
piece of aluminum foil in it. Place the burned coal over it and put 2-3 drops of oil on
it. Cover it at once with a tight fitting lid and put aside for 20-25 minutes.
Take out 1\2 cup of oil from the reserved oil. Reheat the oil in a heavy based pan.
Discard the charcoal and fry the mince over low heat for 4-5 minutes. Cover with a
tight fitting lid and cook for 15-20 minutes or until all excess moisture has absorbed.
Transfer to a serving dish and decorate with onion ring, green chilli and coriander
leaves.
Serve hot with Roti or Nan
Ingredients
Instructions
Prepare grill or broiler. Combine first 6 ingredients in a bowl. Spread mixture between
skin and meat of each thigh. Grill or broil 25-30 minutes, turning occasionally until
cooked throughout. Discard skin before serving.
Chapli kabab
1) Add all the ingredients to the mince meat, mix well with the hands and leave to marinate in
the refrigerator for 2-3 hours.
2) Make flat patties with the beef and fry in a little oil.
Anokhay Kabaab
Minced beaf 2 cups
Salt To taste
Green chillies(sliced) To taste
Red chilli powder To taste
Ground Peppers To taste
Cooking oil For frying
Cummin seeds 1 tsp
Chopped potatoes 1 cup
Flour of pulse (Baisan) 1 Tbsp
Fresh carder 2 Tbsp
Egg 1
Mint leaves to taste
Dried carder (Sabat Dhania) 1 Tbsp
Murgh Tikka
Haryali
Source: Paktaste.com
Ingredients
1 kg .. Boneless Chicken
5 tbsp .. Ginger paste
5 tbsp .. Garlic paste
2 tsp .. chilli powder
2 tbsp .. Garam Masala
3/4 cup .. thick Dahi(curd)
1/2 cup .. thick cream
1 bunch .. Coriander
1 bunch .. mint leaves
10-12 .. spinach leaves
3 tbsp .. lemon juice
Salt to taste
Oil for Basting
Method
1. Cut the Chicken into 1 1/2" chunks and marinate with salt, chilli powder and lemon juice.
2. Keep aside.
3. Grind the Coriander, mint & Spinach leaves to a fine paste.
4. Mix this paste with dahi, cream, ginger and garlic pastes and the garam masala.
5. Mix the paste with the Chicken & leave in the fridge overnight.
6. Remove from the fridge atleast one hour before cooking.
7. Grill the Chicken pieces on skewers or a grilling tray basting over with oil.
8. Cook until chicken is tender & browned on all sides.
9. Serve hot with chutney & onion rings.
Chicken
Pakora
Source: Paktaste.com
Ingredients
Method
Ingredients
200 gms. plain flour (maida)
20 gms. gram flour (besan)
200 gms. sugar
few drops yellow colour
2 tbsp. milk
ghee to deep fry
a plastic easy squeeze bottle
Method
Dal Fry
Ingredients
1/4 cup toor dal
1/4 cup yellow moong dal
1/8 cup masoor dal
1/8 cup channa dal
3-4 green chillies
2 stalks curry leaves
1/2 tsp. garlic grated
1/2 tsp. ginger grated
1/2 tbsp. lemon juice
1 onion finely chopped
1 tbsp chopped coriander
1/2 tsp. each cumin & mustard seeds
1/2 tsp. red chilli powder
1/2 tsp. turmeric powder
1/4 tsp. rajwadi garam masala
salt to taste
3 tbsp. ghee
Method:
Heat remaining ghee in a small saucepan, add seeds (cummin and mustard).
Allow to splutter.
Add green chilli, curry leaves, garlic, ginger and fry for 3-4 seconds.
Take off fire.
After 2-3 seconds, add lemon juice and chopped coriander.
Pour onto hot dal and cover for 2-3 minutes.
Stir and serve hot with plain or jeera rice or buttered rice.
Making time: 20 minutes (excluding pressure cooking time)
Makes: 4 servings
Shelflife: Best fresh piping hot
Motichoor Ladoo
Ingredients
For boondi:
2 1/2 cups gram flour (not superfine variety)
500 ml. milk
1/2 tsp. cardamom powder
3 cups ghee for deep frying
a fineholed shallow strainer spoon
For syrup:
2 1/2 cups sugar
3 1/2 cups water
2 tbsp. milk
few drops saffron (kesri) colour
Method
For syrup:
VEGETABLE BIRYANI
Ingredients
400 gms. basmati rice
250 gms. cauliflower, cut into flowerettes
100 gms. green peas, shelled
100 gms. carrots, cut into 2.5 cm. long pieces
100 gms. french beans, cut into diamond shaped pieces
3 potatoes, cut into four pieces each
2 black cardamoms
4 green cardamoms
4 cm. cinnamon
4 cloves
8 peppercorns
1 tsp. shahjeera
3 bay leaves
Few strands saffron
2 tomatoes, sliced
2 capsicums, sliced
2 onions, fried till crisp
Few mint leaves
Method
To prepare the vegetables:
Serves 5
Contents
Chicken
Ingredients
600 gms of boneless chicken
½ cup of split bengal gram (chana dal)
2 one inch pieces of ginger
10-12 cloves of garlic
2 medium sized of onions
2 tblspns of coriander leaves
2 tblspns of mint leaves
2 tspns of lemon juice
3 tblspns of oil to shallow fry
½ tspn of cumin seeds
1 tspn of coriander seeds
5-6 peppercorns
3-4 large cardamoms
1 tspn of red chilli powder
1 tspn of garam masala powder
½ tspn of mace and cardamom powder
Salt to taste
Recipe
Wash the boneless chicken and drain out excess moisture. Soak chana dal for at least three hours.
Peel and chop ginger and garlic finely.
Chop the onions, coriander leaves, mint leaves and mix them with lemon juice to make a
stuffing. Divide into sixteen equal portions and keep aside.
Heat oil in a pan and add cumin seeds, coriander seeds, peppercorns and large cardamom, stir fry
for half a minute on medium heat. Add chopped ginger, garlic and chilli powder.
Add boneless chicken and chana dal. Add two cups of water and bring to a boil. Reduce heat,
cook covered till chana dal is completely cooked. Cook on high heat to dry out the mixture
completely, stirring continuously.
Remove from heat and cool. Mince chicken and chana dal mixture to a smooth consistency. Add
garam masala powder, mace and cardamom powder and salt.
Mix well and check the seasoning. Divide into sixteen equal portions. Flatten one in the palm of
your hand and place a portion of onion stuffing in the centre.
Shape into roundels and flatten slightly. Similarly shape the rest of the chicken mixture and
stuffing. Shallow fry till golden brown.
After cooking chicken mixture, if it is too moist, add roasted gram flour (besan) or powdered
roasted chana dal as per your requirement.