Ingredients
•1/2 kg mince meat
•2 - 3 medium size potatoes .{ cut into cubes }
•1 tbsp ginger paste .
•1 tbsp garlic paste .
•1/2 cup finely chopped coriander leaves
•1/3 cup finely chopped mint leaves .
•1 egg { beaten with 1 or 1- 1/2 tbsp of water, and
•1/4 tsp of red chilly powder ,
•a pinch of salt
•1 tbsp green chilly paste .
•1 tsp garam masala powder .
•salt to taste .
Method
Pressure cook the mince meat along with potato , salt , ginger - garlic paste and green chilly paste , with just half a cup of lukewarm
water . Cook for 15 minutes {approximately 5 to 7 whistles}. It has to cook till all water has dried up .
When it is cooked add garam masala powder, coriander leaves and mint leaves . Mix well into the mince .
Make small balls dip it into the egg mix and deep fry till dark brown in color .
YOUR AFRICAN KABABS R READY TO SERVE
Arabii Kabab's
Ingredients
1/2 kg mince meat { mutton kheema or beef kheema }
1 tbsp ginger paste
1 tbsp garlic paste .
1 tbsp green chilli paste .
1 tsp garam masala powder.
1 tsp cumin powder .
3 tbsp chana daal .
1 cup green coriander leaves { chopped finely }
1 tbsp mint leaves { chopped finely }
2 eggs
Oil for frying .
Coal for Dhungar { coal }
Salt to taste
Method
Marinate kheema in ginger , garlic , green chilly paste , garam masala powder , cumin powder and salt for 2 - 3 hours
Add corriander n mint leaves.
Roast chanaa daal in a pan and powder it
Add this powder to the mince meat. DHUNGAR the mince. Then shape the mince into long kababs.
Dip in beaten egg n deep fry till golden brown .
ITS BEST TO SERVE THESE KAKABS WITH ONION RINGS N SPICY CHUTNEY
Amazing Tangrii Kabab's
Ingredients
• 8 Drumsticks (chicken legs)
1st MARINADE .
• 2/3 tbsp lemon juice
• 1/2 tsp salt
• 1/2 tsp red chilly powder
2ND MARINADE
• 1 cup thick curd (hung for 15 minutes)
• 1/2 cup thick cream
• 1 EGG . BEATEN
• 3/4 tsp salt .
• 1tbsp cornflour
• 1tbsp ginger paste
• 1tbsp garlic paste
• 1tbsp finely chopped coriander
Method
• Wash and pat dry the drumsticks { make sure the skin is peeled off }
• Make 2 incisions on each side of the chicken { not too deep cuts }
• Marinate the drumsticks with the first marinade for 1/2 hour to 45 minutes .
• Mix cream , egg , cornflour , ginger/garlic paste ,salt ,and coriander to the curd .
• Pick up each drumstick -----discarding the lemon juice ----- .
Marinate the drumsticks in the curd mixture for 2 / 3 hrs or even more if needed .
(( THIS MARINATION HAS TO BE REFRIGERATED . YOU MAY ALSO MARINATE THIS OVERNIGHT ))
• Preheat the oven at 180 degree C -- or heat a gas tandoor for 15 minutes .
• Grill the marinated chicken pieces on a greased wire grill ,, turning it off an on in between ---- basting it with oil or butter . Grill till
tender for about 15 / 20 minutes
IF YOU DO NOT HAVE A WIRED GRILL ,PLACE THE DRUMSTICKS ON THE OVEN PLATTER ,BASTING THE PLATTER WITH
OIL OR BUTTER BEFORE PLACING THE DRUMSTICKS ON IT .
• Server hot , sprinkled with some chat masala n lemon juice and mint chutney.
• Garnish with onion rings
Achaar Gosht
Ingredients
• 500 grams Mutton or chicken { boneless}
• 6 tbsp Oil
• 1 - 1/2 cup Curds
• 1 Big onion sliced or 2 medium size onions .
• 50 grams Green chillies
• 2 tsps whole cumin
• 1-1/2 tsp Mustard seeds .
• 1-1/2 tsp Fenugreek seeds
• 1-1/2 tsp Kalonji
• 2 tsp Coriander powder
• 1tbsp Ginger paste
• 1 tbsp Garlic paste .
• SALT TO TASTE
Method
Marinate the meat in the curds , onion slices ,oil , coriander powder , ginger / garlic paste , KEEP ASIDE FOR 2 HRS !!!!
Cook this mixture on high flame ,, till cooked . { mutton may take longer to cook --- you may add a little hot water to help it cook fast }
Slit green chillies and stuff them with roughly ground pickle masala --ie : cumin , mustard seeds , fenugreek seeds and kalonji }
When the meat is cooked, take it off the fire and sprinkle over with stuffed green chillies .. Sprinkle some roughly ground pickle masala
on the cooked gravy . Seal the vessel lid so that the steam does not escape and heat it in a pre-heated oven for 10 - 15 minutes
Note
SERVE WITH PARATHAS OR HOT CHAPATTIS
Aachar Fish
Ingredients
• 500 gms fish , cut into cubes
• 2 tbsp lemon juice
• 2 onions chopped
• 6 - 8 red chillies
• 1 tsp onion seeds
• 1/2 tsp turmeric powder
• 1 tsp red chilly powder
• 1tbsp garlic paste
• 1/2 cup yogurt whipped
• 1 tsp white cumin seeds
• 1 tsp aniseed
• 2 tsp coriander seeds
• 1 tsp fenugreek seeds
• 1/2 tsp mustard seeds
• 5 -6 green chillies { chopped }
• 1/2 CUP OIL
• SALT TO TASTE
Method
Wash the fish well in salt water . Apply lemon juice to the fish and keep aside for 1 hour . Fry onions till they are golden in colour .
Remove with a slotted spoon and crush . In the same oil put red chillies , onion seeds, turmeric pwd, red chilly pwd and garlic paste.
Stir and fry for a few minutes till oil seperates. Add the yogurt and again stir and cook till oil seperates.
Add the FISH and cook.
Coarsely grind together white cumin, aniseed, coriander seeds, fenugreek seeds, and mustard seeds. Add salt.
Add this to the fish mixture . Also add green chillies and cook over a low flame till fish is done.
AB Gosht
Ingredients
• 1/2 kg mutton
• 2/3 mediuM size tomatoes { chopped}
• 4 medium size onions { chopped }
• 1 tsp each -- ginger / garlic paste
• 1 tsp green chillIies paste
• 1/2 tsp garam masala powder
• 1/4 tsp turmeric powder
• 1tsp cumin powder
• 4 tsp coriander and cumin
• { freshly roasted and powdered}
• 1/2 tsp black pepper powder.
• 1 1/2 cup coconut milk .
• 1/4 cup gram dal {soaked for 1 hour }
• 1/4 cup oil .
• 1 tbsp ghee .
• 3 - 4 green slit chillies
• Coriander leaves chopped .
• salt to taste
Method
Wash and strain the mutton . Heat oil and add onions and fry till transparent . Add tomatoes , ginger / garlic paste, green chillies
paste, turmeric powder and salt .
Fry for 2 - 3 minutes .
Add mutton.
Fry well for a few minutes .
Pressure cook for 1 whistle and let it simmer for 15 minutes .
Open cooker and add cumin powder , garam masala powder, coriander leaves, pepper and gram dal .
Fry well till mixed properly .
Finally add coconut milk and pressure cook . {1 whistle and simmer for 10 minutes }
Note
GARNISH WITH SLIT GREEN CHILLIES AND SERVE HOT .
YR ACHAAR GOSHT IS READY TO EAT
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.
Anokhii Biryaani
Ingredients
• 3/4 kg Basmati Rice
• 1 Chicken Breast { cut into small pieces }
• 1 cup Curds
• 1 1/2 cup Red Chilly powder
• 1 tsp Garlic paste
• 1 tsp Ginger paste
• 1 cup Onions { sliced n fried brown }
• 1/2 tsp Haldi powder
• 1/2 cup Oil
• 1 1/2 tsp Salt
A PINCH OF ZAFRAN .
• 2 Medium size Capsicum
• 3 Tomatoes
• 2 Potatoes
ALL THESE VEGIES CUT INTO CUBES .
• 1 Cup Sweet corn
• 1 Cup Boiled Green peas
ALL SPICE MASALAS 1 TBSP .
• Yellow Colour and Kewra Essence .
• Green Chillies chopped { 3 or 4 }
• Chopped Coriander and Mint Leaves Chopped .
Method
Heat oil , and add the brown onions ,, add all the masalas with green chillies and fry well . Add in the chicken and fry ,,,,,add the
chopped tomatoes . After a few minutes add the curds and fry . Add 1 cup hot water and let the chicken cook till tender and dry .
Fry Capsicum and Potatoes in a little oil . Boil the Basmati Rice with salt and mixed whole spices .
{ MIXED SPICES CARDAMOMS, BLACK PEPPER, BAY LEAVES, CLOVES, CINNAMON }
Put Rice , Chicken and vegetables in layers. Sprinkle green chopped leaves , zafran and kewra. Cover with lid in foil and put in a
pre-heated oven for 20 minutes .
YOUR ANOKHII BIRYANI IS READY TO EAT
Akhnii / Mutton Pullao
Ingredients
• 1 kg Mutton
• 4 cups Basmati Rice
• 1/2 kg Onions { finely chopped }
• 1/4 kg Potatoes , cut into big pieces and fried brown
• 1 1/2 tbsp Green Chilly paste
• 2 tbsp Whole Cumin .
• 5 tbsp Oil and Ghee Mixed
• 1/2 cup Coriander Chopped
• 5 cups Water
• 2 tbsp Garlic Paste - Ginger Paste { 2 each }
• SALT TO TASTE
WHOLE GARAM MASALA
• 8 Cloves
• 4" Pieces Cinnamon
• 4 Cardamoms
• 8 Peppercorns
• 2 Bay leaves
Method
Pressure cook the mutton { 3 whistles and shimmer for 10 minutes } along with chopped onions { keep aside 1/4 of onions } half of the
ginger / garlic paste half of the whole garam masala salt and 2 cups of hot water .
In a vessel heat oil and ghee and add the cumin remaining garam masala and 1/4 cup onions. Fry well for abt 5 to 7 minutes. When
the onions are transparent add the remaining ginger / garlic paste. Add mutton Fried Potatoes , Rice and Chopped Coriander. Add 3
cups of water and Mutton Stock. Cover and shimmer till Rice is cooked.
Put on a TAWA FOR A FEW MINUTES { approximately 15 minutes } .
Note
SERVE HOT WITH DAHI KACHUMBER AND ACHAR .
B
BUN KABAB
Ingredients
* Potatoes boiled and mashed 2 { medium size }
* Chana Dal 1/2 cup
* Salt 1/2 tsp { mix chana dal n salt n boil it together }
* Chilli Powder 1/2 tsp
* White Zeera Powder 1/2 tsp
* Black Zeera Powder 1/2 tsp
* Egg Whites stiffly beaten 2 { eggs}
* BUNS { you may use burger buns }
INGREDIENTS FOR CHUTNEY
* Phudina {mint } 1/2 bunch
* Hara Dhania 1 bunch
* Green chillies 4/ 5
* Tomatoes 1
* Khatai Powder 1/2 tsp
* Salt 1 tsp leveled
* Curd 3 tsp .
Method
Boil and mash the potatoes. Boil dal with salt and all given ingredients till tender. Mash and mix dal with the potatoes. Make KABABS
and dip in beaten egg white and shallow fry. Cut the buns in half and heat it in a little oil. Put Chutney on 1 side of the bun top it with
salad leaves 1 kabab 1 slice of tomato.
Top it with the other slice of the bun and serve hot .
Note
YR BUN KABAB IS READY TO EAT .
Bohri Ke Cutlets
Ingredients
# ince 1/2 kg { u may use mutton }
# Chilly Powder 2 tsp
# All Spice Pwd 1 tsp
# Green Chillies 2 { chopped finely }
# Onion 2 { chopped finely }
# Eggs 3 - 4 beaten
# Ginger / Garlic 2 tsp { paste }
# Zeera Powder 1tsp
# Salt 1tsp
# Coriander Leaves 1 CUP { chopped finely }
# Bread 4 slices , soaked in water
# BREAD CRUMBS
Method
mutton 1/2 kg { u may use mutton }
# Chilly Powder 2 tsp
# All Spice Pwd 1 tsp
# Green Chillies 2 { chopped finely }
# Onion 2 { chopped finely }
Page 11/55 2005-12-21 02:12:08
# Eggs 3 - 4 beaten
# Ginger / Garlic 2 tsp { paste }
# Zeera Powder 1tsp
# Salt 1tsp
# Coriander Leaves 1 CUP { chopped finely }
# Bread 4 slices , soaked in water
# BREAD CRUMBS
Note
YOU MAY SERVE THIS WITH LEMON PICKLE OR TOMATO SAUCE .
Bohri Safed Murgii
Ingredients
# Chicken Breast Cut into 10 small pieces
# Oil 1/2 cup
# Almonds 20 blanched and grinded and
# mixed with curds
# Curds 1 cup { to be mixed with almonds }
# Boiled Egg 1 { for garnish }
# Ginger 1 " piece
# Green Chillies 6
# Garlic 6 pods { ginger , garlic and gr. chillies to be ground together }
# Salt 1 tsp leveled .
Method
Put about 1 cup water in a pan and add your chicken with grinded Hara Masala and salt and cook on low flame.
Then add in curd and almond mixture. Stir well and cook covered , on a low flame.
Heat 1/2 cup of oil in a fry pan and add in 1 tsp crushed garlic and fry till golden. Add to the CHICKEN and cook till the gravy thickens
like Korma.
Serve garnished with boiled egg { cut into 4 pieces } .
you may also add " kishmish " to yr garnish .
Serve with naan or hot rotis.
C
CHAPLLI KABABS
Ingredients
• Kheema 1/2 kg
• Eggs 1 1/2 { beaten }
• Spring onions 3 chopped
• Oinon 1 medium chopped
• Anardana 1 tsp
• Coriander seeds 1 tsp crushed
• Tomato 1 big size ,, chopped
• Salt 1 tsp
• Green chillies 10
• Mint leaves 1/4 bunch
• Coriander leaves chopped - 1/2 bunch
• Ginger / garlic 1 tsp heaped
• Zeera crushed 1tsp
• Bajre kaa atta ---- 1/4 cup
• Red chilly powder --- 1 tsp . { less if needed }
Method
Boil half of the kheema and mix with the rest of the kheema. Beat the eggs and keep aside. To the kheema, add the green chillies,
coriander leaves, mint leaves { chopped }, spring onions, onions, seasonings, ginger / garlic paste.
Mix all this nicely . Then add the beaten eggs and tomato and mix well .
Marinate this for abt 2 hours .
Make big flat kababs and shallow fry on a tawa .
SERVE HOT WITH CHUTNEY AND BREAD OR NAN .
To this kabab mix, you may also add finely chopped vegetables like carrots and beans and potato .
It makes the kabab even tastier D
Dahi Chops
IngredientsSET 1
Chops 1 kg
Ginger / garlic 1 tbsp
Salt 1 tsp
Chilly powder 1 tsp , heaped
All spice masala 1 tsp
Onion 1 - fried golden
Oil 1/2 cup
SET 2
Curd 1 cup
Salt 1 tsp
Garlic 1 tsp
Jeera roasted and pounded 1 tbsp
Coriander leaves chopped 2 tbsp
Green chilies 2 chopped .
1 SMALL PIECE OF COAL .
Method
Boil the chops with the ingredients in SET 1, till the chops are well done and water dries up.
Beat curds, add all the ingredients in SET 2.
When serving heat the chops, mix in the remaining curds.
GIVE DAM OF COAL AND SERVE IMMEDIATELY .
Ingredients
• 1/4 cup oil
• 1/2 cup oinions --- finely chopped
• 8 cardamoms
• 8 cloves
• 1/4 piece of nutmeg
• 2 pieces of mace
• 1 small stick of cinnamon
• 1 tbsp heaped of ginger / garlic paste
• 1/2 kg mutton { boneless }
• 1 tsp salt
• 1 1/2 cup yogurt
• 2 tsp red chilly powder
• 2 tsp coriander powder
• 1 tsp kewra water
• 1/2 tsp saffron , soaked in 1/4 cup of milk
Method
Heat oil, fry the onions till golden brown. Remove from fire with a slotted spoon and gring them together with the cardamoms, cloves,
nutmeg and mace.
Re- heat the oil, put in the cinnamon, ginger / garlic paste, mutton pieces and salt.
Fry till the meat changes colour. Mix the ground onions mixture with the yogurt, red chilly powder, and coriander powder. Add this to
the meat and let it cook over a low heat till the meat is tender.
{{ IF REQUIRED ADD A CUP OF HOT WATER SO THAT THE MEAT COOKS WELL }}
Sprinkle kewra and saffron on it. Let it shimmer for approximately 10 minutes, till oil floats on top.
Note
SERVE WITH HOT CHAPPATIS . DHANIA MACHLII (Corinder Masala Fish)
Ingredients
• Any whole fish medium size• Salt 1 tsp
• Chilly powder 1 tbsp
• White cumin seeds 2 tbsp
• Turmeric powder 1 tsp
• Coriander seeds 2tbsp roasted n coarsely ground
• Ginger / garlic 2 tbsp
• Green chillies 6 chopped
• Coriander leaves 1 whole bunch --- finely chopped
• 1/4 cup lemon juice
• 1/2 cup oil for frying
• OIL FOR SHALLOW FRYING
Method
CLEAN N MARINATE THE FISH IN IMLY N SALT FOR 1/2 HOUR, FOR THE SMELL TO CLEAR
Wash and clean the fish. Pat dry. Make a few slits on both sides of the fish. Set aside.
Mix all the ingredients, except the oil. SEPERATE 2 TBSP OF THE MASALA N RUB IT ALL OVER
THE FISH.
Shallow fry the fish and keep aside on a warm plate. Heat the remaining oil, fry the remaining masala till the aroma of the masala
comes out and oil begins to seperate.
""" Imp ---- you must make sure the masala does'nt turn black """"
Note
COVER THE FISH WITH THIS MASALA AND SERVE HOT WITH CHAPATTI,S Eid Biryani
IngredientsSET 1
**************
• Mutton 1 kg
• Green chillies 10
• Ginger / garlic paste 1 tbsp heaped
• Salt 1 tsp { heaped }
• Chilly powder 1 tsp { heaped }
• Haldi powder 1/2 tsp
Page 20/55 2005-12-21 02:12:08
• Dhania powder 1 tsp
• Cloves 6 pods
• Chotti Ilaichi 3/4
• Water 3 cups
SET 2
***********
• Jaifal 1/4 piece ------ Javatri 3 pieces { grind together }
• Badi Ilaichi 3 / 4
• Bay leaves 4/5
• Cinnamon 2' piece
• Black pepper 10 / 12 pieces
• Cloves 4 / 6
• Black zeera 1 tsp
• Aloo bukharaa 6/ 8
• Ghee 1 cup
• Fried Onions { golden brown - birasta } 1 CUP
• Tomatoes 2 sliced
• Lemon 1 sliced
• Coriander Chopped 1 cup
• Green chillies 3/4 chopped
1 KG OF BASMATI RICE .
CURD MIXTURE ----- Curd 1 cup , mixed in a pinch of yellow color, kewra essence 1 tsp, and ground powder of jaifal , javatri and
ilaichi powder
Method
Boil the meat with all the ingredients in set 1 till the meat is tender and about 1 cup of stock remains .
In the same pan on top of the meat, add all spices given in set 2 ..
Also add, chopped coriander, green chillies, sliced lemon, tomatoes, aloo bukhara
Boil the rice with 2 tbsp of salt and cook till half done and remove half cup of water from boiled rice .
Spread rice on top of the meat mixture with the water and the remaining ghee . Cover and cook for 5 minutes of high flame.
Then lower the flame and give DAMM FOR HALF AN HOUR.
A delicious and khushboodarr Biryani is ready to eat. Serve with dahi raita
F
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 . G
GULNAAR SHEEK KABAB
Ingredients
• 1 cup saboot masoor dal
• 1" piece ginger
• 8 - flakes garlic
• 1 green chilly chopped
• 1 tsp jeera { saboot }
• 1 tsp garam masala powder
• 1 tsp red chilly powder
• 1/4 tsp amchoor
• 1/2 cup mashed paneer
• 3 tbsp cornflour
• 1 tsp salt or to taste
• 1 -2 tsp lemon juice
• 4 - 6 tbsp oil
• 2 tbsp each of finely chopped capsicum ,onion and tomato { without the pulp }
TO SERVE
• 2 onions ------ cut into rings
• juice of 1 lemon
• a few poodina leaves .
Method
1.
Soak the masoor dal for abt 2 hours strain
2.
Grind dal, ginger, garlic, green chilly and jeera to a thick smooth paste using the minimum amount of water and keep aside for 15
minutes.
3.
Heat 3 tbsp of oil in a thick bottomed kadhaii add dal add the capsicum, onion and tomato, stir fry for 4 - 5 minutes on low flame till
dal is dry and dal sticks to the bottom of kadhaii, remove from fire.
4.
Mix corn flour, paneer, salt, garam masala, red chilly powder and amchoor powder to the dal. Add lemon juice mix well and keep
aside.
5.
Heat 3 tbsp oil in a non stick tawa for shallow frying.
6.
Grease a thick knitting needle spread a ball of dal along the lenght of the kneedle, making a 2 or 3 " long kabab of the dal paste.
7.
Gently pull out the kabab off the knitting needle and shallow fry the seekh in medium hot oil to a brown colour .
Note
SERVE THESE KABAB,H
HOT PRAWN CURRY
Ingredients
• 250 gms prawns
• red chillies 6 ------ dried long ones
• 1 onion medium size -- chopped
• ginger / garlic paste 2 tsp
• oil 1/4 cup
• lemon juice 2 tbsp
• 1 cup coconut milk
• curry leaves few
• haldi powder 1/2 tsp
• zeera powder 1 tsp
• dhania powder 1 tsp
• red chilly powder 2 tsp levelled
• salt to taste
Method
Soak the dried chilies in warm water for a few minutes and put in blender with onion and ginger / garlic paste. Heat the oil and fry the
curry leaves add the blended mixture and fry stirring continuously till oil separates. Add ground masala,s and fry for 2 minutes till all is
mixed well .Add PRAWNS and fry for a minute immediately add salt and coconut milk and cook for 5 minutes .
Note
REMOVE FROM HEAT ADD LEMON JUICE AND SERVE IMMEDIATELY WITH HOT RICE .
REMEMBER NEVER TO COOK PRAWNS FOR TOO LONG AS THEY BECOME VERY HARD
WHEN EATINGJ
JHINGAY (prawn) KI BIRYANI
Ingredients• Rice 1/2 kg
• Prawns 1/2 kg
• Oil 1/2 cup
• Curd 1 cup
• Onions ---- fried and brown 1 cup
• Milk 1/4 cup
• Ginger / garlic paste 2 tsp
• Tomatoes finely chopped 2 - 3
• Yellow color
• Salt to taste
• Green chilies chopped 6
• Black zeera 1 tsp
• Choti Elaichi 5 -6
• Coconut milk 1 cup
• Chilly powder 2 tsp
• ALL SPICE MASALA -- 1 tsp
• KEWRA ESSENCE about 10 drops
• Hara Masala -------- 1 tsp ginger / garlic paste and 2 -3 green chillies ground
Method
Soak the rice in water and keep aside.
Clean and wash the prawns and keep aside. Add coconut milk to the prawns. Heat oil, add ginger / garlic paste,
After a few minutes of continuously stirring, add fried onions, haldi, salt, and chilly powder. Cook for 5 minutes, on low flame, add in
chopped tomatoes and cook till tender. Add in the curd and cook for few minutes.
Now add in the prawns with coconut milk and cook on very high flames till prawns are tender and mixture is dry.
In a pan, put the soaked rice with water, 1 tsp black zeera, salt and a few cloves.Cook till the rice is 1/4 done. Drain and keep aside.
In another pan, {grease the bottom with a little ghee}, add a layer of rice, then prawn mixture, and again a layer of rice,{RICE SHOULD
BE THE TOP LAYER}
Sprinkle all spice masala and a little zafraan on prawn mixture.
Put green chilies in between layers, on the top layer, sprinkle the kewra essence.
Immediately close with a tight lid and give Dam K
Keema masala
Ingredients
FOR THE FILLING• 1/2 kg mince meat
• 1 1/2 tbsp hara masala { paste }
• 1/4 tsp turmeric pwd
• 2 tsp red chilly pwd
• 2 tsp coriander - cumin pwd
• 1 tsp garam masala pwd
• 1 cup chopped coriander leaves
• 1/4 cup chopped mint leaves
• 4-5 spring onions chopped
• 1 tbsp raisins
• Salt to taste
FOR THE ROTI
• 1/2 kg wheat flour
• 1 tsp salt
• 1 tbsp oil
OTHER INGREDIENTS
• 1egg beaten
• Oil for frying
Method
KNEAD THE FLOUR WITH OIL, SALT AND WATER TO FORM A DOUGH AND KEEP ASIDE, COVERED WITH A SOFT MOIST
CLOTH, TO GET GOOD SOFT ROTIS.
FOR THE KHEEMA
Wash and strain the kheema till dry, put it in a pressure cooker along with green masala turmeric pwd and salt { no water . Pressure
cook till the mince is cooked - { lower the heat after 1 whistle and shimmer for 10 mts }. Add chilly pwd, coriander pwd, garam masala
pwd and cook till dry .
Transfer to a plate and cool it off. Add coriander and mint leaves, spring onions and raisins.
YOUR KHEEMA MASALA IS READYkofta palak
Ingredients
• palak 1 bunch of 1/2 kg
• salt 1 tsp
• methi 1 small bunch
• chilly pwd 1 tsp
• green chillies 4 { boil all the above in 1 cup water n chopperize in chopper }
• haldi 1/2 tsp
• dhania pwd 1 tsp
• ginger / garlic paste 1 tsp
• oil 1/2 cup
• all spice masala 1/2 tsp
• curds 1/2 cup
• Milk 1/4 cup
FOR KOFTA
• MINCE MEAT OR MINCE CHICKEN - 8 ozs
• onion 1 medium
• chana 1 tbsp levelled
• ginger / garlic 1 tbsp
• coriander leaves
• salt 1 tsp
• all spice 1 tsp
• khaskhas 1 tsp heaped
• chilly pwd 1 tsp
• green chillies 2
Method
Boil and grind the palak, grind mince with all the given ingredients in last coloum, under KOFTA heading. Make small round balls, for
kofta,s .
Heat oil, fry onions till light golden brown, remove, add in the curds, salt, chilly pwd, haldi dhania pwd, ginger / garlic paste, and cook
on low fire for a few minutes.
When the gravy turns a bit thick, add in the kofta ,s and cook.
Add a little water, then add the ground palak along with the ground onion, keep stiring continuously, leave on slow fire.
Lastly add in the milk, and cook for abt 8 - 10 minutes till the sauce turns thick.
Your PALAK KOFTA CURRY IS READY TO EAT.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
• 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.
L
LAHORII MURGII
Ingredients
• chicken 1 { whole chicken cut into big chunks}
• ginger/ garlic paste 2 tbsp
• garam masala pwd 1 tsp
• red chilly pwd 2 tbsp
• chotti illaichi 5 -- grinded
• Pinch of Orange colour
• lemon juice 4/5 tbsp
• salt 2 tsp levelled
• Jaifal 1/4 piece
• Javitri 4 pieces ------ these 2 ingredients hv to be ground together.
• 2 cups oil for frying.
Method
Marinate the chicken with all the above ingredients. Prick into the chicken well. Leave it aside for abt 2 hours.
Steam the chicken for about 35 minutes. Heat 2 cups of oil and fry on both sides of the chicken till it turns golden brown.Add in the
marinate / juice that comes out while steaming and cook till all the water dries up.
Sprinkle with chat masala and serve with Hari Chutney { green spicy chutney }
M
Machlii Kaa Saalan
Ingredients• 500 gms Salmon fish { sliced }
• 3 Tomatoes chopped
• 1 tsp Red chilly powder
• 1 tsp Ginger / garlic paste
• 1/4 cup Yoghurt
• 2 tbsp Ginger -- very finely sliced
• 1 tbsp Coriander leaves chopped
• 1 tsp Mint leaves chopped
• 1 tsp Salt
• 1 tbsp LEMON JUICE
• 1/2 tsp ALL SPICE MASALA
• OIL FOR COOKING {abt 3 /4 tbsp}
Method
Clean the fish and marinate it with salt n lime juice for half and hour. Wash and keep aside.
Heat oil, add the tomatoes and stir well. Add the red chilly powder, ginger / garlic paste and the yoghurt, mix well and cook for abt 5
minutes. Add in the ginger slices, coriander leaves and mint leaves. Stir and cook till tomatoes are tender.
Add salt and the fish. Gently stir and semi cover the pan and cook on low fire for about 10 minutes. { in 10 minutes the fish will hv
flaked out }
Note
YOU MAY ADD LEMON JUICE TO THIS GRAVY BEFORE SERVING .
THIS DISH CAN BE EATEN WITH CHAPATTIS AND PLAIN RICE N
NAAN AFGANII
Ingredients
• 1 1/2 cups maida
• 1 1/2 cups atta
• 1/2 cup hot milk
• 1 tsp baking powder
• 1/2 cup warm water
• 1/2 tsp salt
• poppy seeds
Method
Heat milk and put it in a large pan, add baking powder to the milk and keep aside for 2 minutes.
Sift maida and salt together, add this to the hot milk and mix. Knead into a dough with enough warm water. keep in a warm place for
about 3 -4 hours. Make 6 -8 balls. Roll out each ball to an ablong shape. Spread ghee all over, fold one side { lenght ways } a little, so
as to over lap an inch of the naan. Press on the joint with a belan { rolling pin }.
Sprinkle some poppy seeds on it. Press with the belan. Pull on one side of the naan to give it a pointed end like the shape of a naan.
Apply some water on the back side of the naan and stick it in a hot tandoor. { If a tandoor is not handy , you can use a Really Hot
kadaii ,overturned on fire -- though the result will not be the same }
Cook till the naan is ready, spread some butter on the ready naan and serve hot.
