ANDEY KI BIRYAANI


Ingredients

• 1/2 cup ghee

• whole spices

• 1 cup crushed brown onions

• 2 tsp ginger/ garlic paste

• 1/2 tsp turmeric pwd

• 2 tsp red chilly pwd

• 2 - 3 potatoes { diced }

• 1/2 cup boiled peas

• 1 cup yogurt

• 6 eggs boiled and peeled

• 500 gms Basmati rice boiled with salt 2 tsp

• Coriander and mint leaves chopped

• Green chillies -- chopped

• Dash of Kewra

• Saffron dissolved in 3/4 cup milk

• 1/2 tsp all spice masala

Method

Heat the Ghee, add the whole spices and stir. Add the crushed onions, ginger/ garlic paste, turmeric and red chilly pwd. Stir and fry till

oil seperates. Add the potatoes, peas and yogurt. Bring to a boil, cover and cook till vegetables are tender. Add the boiled eggs. Add a

dash of salt.



In another pan spread 1/2 of the boiled rice, over this spread the contents of the egg and vegetable mix.

Sprinkle the coriander and mint leaves and spread the remaining rice over this. Sprinkle the Kewra and Saffron on top. Cover the pan

and let it cook on low flame for abt 15 minutes.

FRUIT CHAAT


Ingredients

• 1 apple

• 2 banana,s

• 1 pomegranate

• 1/2 cup grapes

• 2 guava,s

• 2 oranges

• 1/2 cup choley { soaked overnight and boiled }

• 1 potato { boiled and diced }

• 1 tbsp lemon juice

• 1 tsp cummin seeds , roasted

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• 3/4 tsp salt

• 1/2 tsp chilly powder

• 1/4 tsp chaat masala

• 2 tbsp tamarind chutney

• 2 tbsp date chutney

• orange juice 1 cup

Method

Peel the fruits and cut into small cubes. Mix all the ingredients well. Refrigerate and serve cold

FRUIT LASSI


Ingredients

• yogurt 2 cups

• juice of 1 lemon

• 1/2 litre water

• honey 2 tsp { levelled }

• flower petals { optional }

• 1 cup soft fruit finely cut into small cubes .

Method

lend the yogurt and mix in all the ingredients thoroughly. Serve chilled decorated with flower petals.

Note

{{ Custard apples and Lychees can also be used }}

FISH KABAB,S


Ingredients

• fish 1/2 kg boiled and mashed

• white zeera seeds 1 tsp

• green chillies 2 - 3 chopped

• coriander leaves 2- 3 tbsp chopped

• haldi 1/2 tsp

salt 1 tsp levelled

• Mixed spices 1 tsp levelled

• onions 2 --- fried and ground

• chilly powder 1 tsp levelled

• ginger / garlic 1 tsp levelled

• chana flour 1 tbsp . { heaped }

• egg 1

Method

Boil and mash the fish . Mix all the above ingredients in the mashed fish . Roll the mixture in the shape of kabab,s and shallow fry .

You may serve the kabab,s with tomato sauce or green chutney

Iced Tea Shake

Ingredients:


100 g - cornflakes or 2 to 3 - cookies Iced Tea Shake

2 glass - cold milk

3/4 cup - hotmilk

3 tsp - tea

4 tsp - sugar

1 - chocolate bar
Boil tea with 3/4 cup of milk.


Boil for 2-3 mins at least so that the tea is completely absorbed in the milk.
Strim the hot tea from the tea leaves.
Add all ingredients in a mixer and run for 1-2 mins without chocolate bar.
Add ice cubes,chocolate bar, run mixer for 2-3 mins.
Increase chocolate bar and cornflake to make a thicker shake

veg burger

Ingredients:


* Vegetable Steaks - 4 (or) any other vegetable cutlet of your choice

* Tomato ketchup- 2 tsp

* Sliced buns- 4

* Onion-1 (cut into thin round slices)

* Tomato- 1 (cut into thin round slices)

* Carrot- 1 (cut into thin round slices)

* Cabbage leaves- 4

* Turmeric powder- 1/4 spoon

* Salt

* Butter- 2 tsp

* Dalda- 2 tsp

Boil water in a pan add turmeric & salt to it.

Turn off the heat. Put the cabbage leaves & carrots in that hot water and leave it for 10 minutes.

Then take the vegetables from the water and drain on paper towels.

Heat dalda in a pan and toast the buns. Then apply butter & little ketchup to the inner sides of the buns. Keep 1 cabbage leaf, 1 tomato slice, 1 steak (or) cutlet, 1 onion slice, 1 carrot slice in between two slices of a bun.

Prepare all the buns in the same manner.

KHAJOOR KAA HALWA


Ingredients

• 200 gms wheat flour

• 3/4 cup ghee

• 1/2 cup rose water

• 200 gms dates, soft, seedless and chopped

• sugar to taste

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• 1 tsp cardamom powder

• 1/2 tsp saffron, soaked in 1 tsp milk.

• 1 tbsp Almonds, soaked, peeled and sliced

Method

Dry roast the wheat flour in a large pan, over a low heat. stirring constantly, until it turns golden in colour.

Gradually add the oil, making sure it mixes properly with the wheat flour. When it is brown and aromatic, stir in the rose water, dates

and sugar.

Mix well. There should be no lumps.

Add the cardamom powder and saffron. Stir for 5 minutes. Remove any excess ghee floating on top.

Put the Halwa in a serving dish and serve hot.

NIZAAMI MURGII


Ingredients

• 800 gms chicken ---- cut into 12 pieces

• 1/3 cup cashewnuts

• 1/3 cup almonds { boiled and cut into slices }

• 8 tbsp oil or ghee

• 2 onions chopped

• 3 tbsp ginger paste

• 3 tbsp garlic paste

• 8 green chillies { slit , deseeded and chopped }

• 1 tsp turmeric pwd

• 1 1/2 tsp salt { or to taste }

• 1/4 cup peanuts , 2 tbsp til { sesame seeds } -- powderd together

• 2/3 cup coconut --- skin removed , grated and browned

• 3/4 cup dahi -whipped till smooth

• 1 tsp garam masala pwd

• 1 tbsp lemon juice

• 1 cup chopped coriander

• 1/3 cup chopped phudina { mint }

Method

Heat oil and fry cashew nuts, and almonds until golden brown. Remove from heat and keep aside.

Heat the left over oil and add onions and saute over medium heat till golden brown. Add ginger / garlic paste and stir for a while. Add

green chillies, salt and turmeric. Mix well. Add pounded nuts and sesame seeds, along with the grated coconut for a while

stirring.

Add yogurt and bhuno for a about 3 - 4 minutes. Now add the chicken, bhuno for a few minutes, add abt 1 1/2 cup of Hot water, bring

to a boil and lower the heat and cook for 15 - 20 minutes. { you may keep it simmering till the chicken is well done }

Now sprinkle garam masala, lemon juice, coriander, mint and fried cashew nuts and almonds.

Remove to a dish and serve with hot naan or parantha.