Soya Sauce Chicken

    2 lb boneless skinless chicken thighs
    ½ cup sugar 
    ½ cup soy sauce
    ¼ cup white vinegar
    1 clove garlic, minced
    2 Tablespoons Oyster Sauce    
    1 Tablespoon cornstarch
    2 Tablespoons water
    Hot, cooked rice

- Heat a large non-stick sautee pan over medium-high heat.  
- When hot, spray with cooking spray and add the chicken thighs.  
- If you are leaving them whole, brown for approximately 6-8 minutes each side.  If using chicken chunks, sautee for 3-6 minutes entirely.
- In a bowl, mix sugar, soy sauce, oyster sauce, vinegar and garlic. Pour soy mixture over chicken and bring to a boil.
- Reduce to a simmer and continue to simmer on low heat for 30 minutes.
- In a small bowl, mix cornstarch and water.  When the simmer time is up, add the corn starch mixture to the chicken and stir until thickened.
- Serve with the sauce spooned over rice.

Mango-Cranberry Muffins

These were very delicious, fluffy fat free egg less muffins.

All Purpose Flour 1/2 cup (Maida)
Whole Wheat Flour 1/2 cup
Baking Soda 1 tsp
Dried Cranberry handful rolled in a teaspoon of flour
Plain Yogurt / Curd 1/2 cup
Mango Puree 6 Tbsp 
Apple Cider Vinegar 1 Tbsp
Sugar 1/4 cup + 1 Tbsp

* Any dried fruit can be used here, better still if you add fresh mango bits for that extra bit of mango flavor!!

- Preheat the oven at 350 F. Prepare the muffin plates by lining them or greasing them.
- In a mixing bowl add the yogurt, mango puree, sugar and apple cider vinegar and mix until combined.
- Sift the flours and baking soda and gradually add to the wet ingredients while mixing until you get a lump free batter.
- Gently fold in the cranberries rolled in flour.
- Fill the muffin cups 3/4 ths full with batter. This is sufficient for 9 muffins. So fill the remaining 3 with water for even baking.
- Bake for 15-18 min or until a tester inserted comes out clean.
- Remove onto a wire rack and let cool. Decorate if you want and indulge in this fat free muffin!

Cranberry Chutney

Cranberries 3 cups
Green Chillies 5-6
Coriander leaves chopped 3 Tbsp
Garlic cloves 2 
Sugar/Jaggery 1 tsp
Salt as needed
Seasoning (Oil 2 tsp, Chana Dal 1 tsp, Urad Dal 2 tsp, Mustard seeds 1 tsp, Fenugreek seeds a pinch, Red Chillies 1-2, Hing couple pinches)

- In a sauce pan, add oil and the rest of the seasoning. After the mustard seeds start to crackle and the dals are brown, add green chilies and washed cranberries.
- After about 5-6 min the cranberries tend to become mushy and thats when is the right time time to add salt, sugar, coriander leaves and chopped garlic.
- Switch off the flame and let the mixture cool. Make a coarse paste adding a little water if necessary upon cooling. 
- Adjust the taste and serve with hot rice and ghee.

Cranberry Pulihora

Basmati Rice 2 cups
Cranberries 1 cup
Green Chillies 3-4
Roasted Fenugreek Powder couple pinches
Coconut powder 1 tsp
Turmeric 1/4 tsp
Roasted Sesame seed power 1 Tbsp
Salt as needed
Sugar/Jaggery 1 tsp 
Seasoning (Oil 2 tsp, Chana Dal 1 tsp, Urad Dal 2 tsp, Mustard seeds 1 tsp, Peanuts handful, Red Chillies 1-2, Curry leaves 5-6,  Hing couple pinches)

- Cook rice as per preference. Spread the cooked rice in a wide mixing bowl allowing it to cool a little. 
- In a sauce pan, add oil and the rest of the seasoning. After the mustard seeds start to crackle and the dals are brown, add green chilies sliced lengthwise and washed cranberries.
- After about 5-6 min the cranberries tend to become mushy and thats when is the right time time to add salt, sugar, roasted sesame seed powder, roasted fenugreek powder, coconut powder and turmeric.
- Switch off the flame and mix it into the rice in the mixing bowl.
- Adjust the taste if required and serve.

Cranberry Dal

Toor Dal 1 cup
Cranberries 1 cup
Green chillies 4-5 chopped
Mirchi Powder 1/2 tsp 
Turmeric 1/4 tsp
Roasted Methi Powder a pinch
Sugar 1/2 tsp
Salt to taste
Seasoning (Oil 1 tsp, Urad Dal 1/2 tsp, Mustard seeds 1/2 tsp, Jeera 1/2 tsp, Red chilli 1, Hing couple pinches, curry leaves)

- Cook toor dal in a pressure cooker and while it is cooling, in a heated sauce pan, add oil and the rest of the seasoning. After the mustard seeds crackle, add the washed cranberries.
- Add about 1/4 cup of water and let the cranberries cook. They would become mushy in about 3-4 min. 
- Add green chillies and/or mirchi powder, salt, roasted methi powder, sugar and turmeric. Mix well and add the boiled toor dal and mix well. Let it simmer for about 5 min and switch off the flame.
- Serve hot with Rice and ghee.

Walnut Burfi

    2 cups of walnuts 
    2 cups of whole milk
    3/4 cup of sugar

- Lightly roast walnuts in an iron skillet and let them cool down. Keep one fistful of nuts aside and grind the remaining walnuts into powder.
- Boil milk and sugar until they come together into very thick mass almost like the final stages of pala kova. It takes about 30 minutes. 
- At this stage, stir in powdered walnuts. Mix thoroughly and keep stirring until, the walnut-kova mixture leaves the sides of the pan and comes together into one big lump. Takes about 10 to 15 minutes. 
- Sprinkle the whole walnuts and mix once and remove the mixture into a pan. 
- Allow it to cool and make small laddus with it or press the whole mixture evenly and tightly in a greased pan to cut squares. 

Potato Fudge

Potatoes Boiled and Mashed 3 cups
Coconut Grated (Fresh/Frozen) 12 oz pkt (approx 3 cups)
Sugar 5 cups
Mawa/Milk Powder 2 cups
Cardamom Powder 1 tsp

- Mix the mashed potatoes, grated coconut and sugar in a non stick pan
- Under medium flame, heat the pan and keep stirring occasionally so it doesn't get burnt. After about 30 min, add the mawa/milk powder and mix well. 
- Continue stirring until the whole thing becomes a single mass. It took me about 50 min.
- Prepare a greased plate and pour the mixture and level it with a greased rolling pin.
- Make dents in the leveled mixture in whichever shape desired. Let it cool for an hour or so and then break into pieces as marked and store in an air tight container!

Peanut Coconut Burfi

In the world of Pakistani sweets, Burfi is a very common dessert consumed during Indian festivals and to celebrate special occasions. The preparation and ingredients can vary–mango, chocolate, pistachio, walnut, saffron, rosewater, cashew are all popular flavours.

Burfi is fudge-like made with sugar, nuts, coconut, ghee, spices and sometimes chick pea flour or condensed milk, depending on the recipe. Downing a piece of Burfi usually leaves me feeling heavy.

1 cup organic peanut butter
1 cup dry unsweetened coconut
½ cup raw peanuts, finely chopped
¼ cup raw honey
¼ cup dried cranberries
¼ cup raisins
1 tsp. Arvinda’s Chai Masala

In a bowl, combine ingredients. Press firmly into pie plate. Refrigerate for 10-15 minutes. Cut into diamonds or squares.

Aloo Methi Kabab

1 kg Potatoes, boiled and mashed
1 tsp Kasoori Methi
50 gms Breadcrumbs
2 tsps Cumin powder
1½ tsps Cumin seeds
¼ tsp Turmeric powder
100 gms Onions, chopped
2 tsp Chaat Masala powder
1 tsp Green Chillies, chopped
½ tsp Garam Masala powder
50 gms Coriander leaves, chopped
½ tsp dried Fenugreek leaf powder
100 gms Fenugreek leaves, chopped
50 ml Oil
Salt according to taste

- Heat oil, add cumin seeds, chopped onions and green chillies. Stir-fry till onions are translucent.
- Add mashed potatoes and the rest of the ingredients. Mix well and take off heat. Rest the mixture for an hour.
- Shape into round patties of 50 gm each using the palm of the hand.
Shallow-fry in hot oil to a golden colour. Pat-dry with kitchen paper to remove excess oil.
- Garnish with chaat masala powder. 
- Serve hot.

Sour Yogurt

If the yogurt has become sour, put it in a muslin cloth and drain all the water. Then add milk to make it as good as fresh in taste. 

Dal Makhani

A spicy dal with a generous touch of butter and cream. Dal Makhaniis a  nice blend of Masoor Dal and Rajma! 

    2 cups Whole Masoor Dal
    1/4 cup Rajma
    2 tsp Ghee
    1 tsp Cumin Seeds
    3 Tomatoes pureed    
    1 Onion finely chopped
    1 1/2 tsp Garlic paste
    1 1/2 tsp Coriander powder
    1 1/2 tsp Red Chilli powder
    1 tsp Kasoori methi
    1 stick of Butter
    1 tsp Garam masala
    1/4 cup Cream

- Wash and soak Rajma overnight. Wash and soak Masoor dal for 4 hours. Combine all dals together and pressure cook until 6 to 7 whistles.
- Heat ghee in a pan add cumin seeds, onion and saute till onions get nice golden color.
- Add garlic paste and cook for a minute.
- Add tomato puree, coriander powder, red chilli powder, mix and cook till oil separates from the spices.
-  Add boiled dal, mix, add kasoori methi, salt, butter, mix, cover and cook for 15 minutes.
- Add garam masala powder, mix and garnish with cream.

Makhni Kabab

    Boneless chicken (boiled and mashed) ½ kg
    Onion 1 cup chopped
    Butter 4 ounces
    Green chillies 4 chopped
    Bread slices 4
    Egg 1 or 2
    Ginger garlic paste 1 tsp
    Sugar 1 tsp
    Salt 1 tsp heaped
    Chilli powder 1 tsp
    Turmeric ½ tsp
    All spice ¾ tsp
    Coriander leaves 2 tbsp
    cooking Oil 2 tbsp

- Soak bread slices in water for few minutes and squeeze.
- Divide butter into 10 to 12 equal parts and freeze.
- Seam the chicken and mash well.
- Heat oil in a pan and fry chopped onion, add ginger garlic paste fry till light golden.
- Add turmeric, chilli powder and all spice powder.Mix well, remove from heat.
- Now add in mashed and boiled chicken with green chillies, coriander leaves,salt and sugar.
- Also add in soaked bread slices, mix well.
- Divide mixture into small equal parts and roll each portion into ball.
- Stuff with the piece of frozen butter and roll again, slightly flatten.
- Beat the eggs. Now dip kabab in beaten eggs, roll in bread crumbs, refrigerate for 1 hour then deep fry till golden.

Keema Biryani

Keema Biryani is a rice dish made out of minced mutton or chicken with other spices and vegetables like potato etc. It is an ideal recipe to make, especially when you have plenty of guests at home. 

    Basmati Rice 1/2 kg
    Kheema (Mutton/chicken) 250g
    Medium sized onion 4 (thinly sliced)
    Yoghurt 125ml
    Large tomato 1 (chopped)
    Medium Potatoes 3 (round sliced)
    Ginger paste 2 1/2 tsp
    Garlic paste 2 tsp
    Green Chillies 3
    Fresh Coriander 1/2 cup (chopped)
    Fresh Mint 1 cup (chopped)
    Lemon juice 2 tbsp
    Pinch or two Saffron or food color
    Green Cardamoms (cracked open)3
    Cinnamon Broken 1" piece
    Cloves 4
    Chilli Powder 1tsp
    Ghee or Oil for cooking
    Salt to taste

- Soak the rice in water for 20 minutes, wash and drain it.
- Heat the pressure cooker and add 3 to 4tbsp of ghee.
- Now add the garam masala (Cinnamon, cardamoms and cloves) and saute gently.
- Add the thinly sliced onions over a medium heat until quite brown and sticky.
- When the onions are in nice golden brown color, add garlic paste and then ginger paste, stir fry for a minute.
- Now add the Keema, tomatoes, potatoes, green chillies, coriander leaves, mint leaves, lemon juice, chilli powder, yoghurt, salt and stir it. Close the pressure cooker lid with the whistle on it.
- After two whistles remove it from the heat and allow it to cool.
- Meanwhile add the soaked rice to a cold water and bring it to boil. Boil it for 2 minutes and then drain it.
- Now in another pan, spread one third of the partly cooked basmati rice on the base, then spread the keema sauce which prepared in cooker, then spread rice again evenly and add the remaining mixture of the sauce on the top.
- Take a little amount of water or milk, add saffron food color and drizzle it over the top of the rice. This process of drizzling the color will create the rice grains of different colors in the final keema biryani.
- Cover the pan with a lid and cook in a very low heat for 5 to 10 minutes. 
- Finally remove it and gently mix the content and garnish it as you like.
- Serve it hot with raita or salad.

Milk with rainbow grass

1 litre milk
1 cup sugar
1 tsp poppy seeds
1/4 tsp jaifal powder
1/2 cup almonds, roughly chopped
1/2 cup pistachios, roughly chopped
A pinch of saffron
1 tsp tukh-malanga, soaked in half cup of water
5 gms rainbow china grass
A pinch of green colour
A pinch of red colour

- Boil milk with all the ingredients except tukh-malanga and china grass. Let it cool. 
- In the meantime, cook china grass with half a glass of water and four tablespoons sugar. 
- When it dissolves pour the grass in two different bowls. 
- In one bowl mix the red colour and in another bowl mix green. 
- Cool and cut in strips. Mix it in the milk. Pour in serving glasses and serve with ice cubes.

Falsa sharbat

1 cup falsa
1/4 cup sugar
A pinch of black salt
Ice cubes, as required

Wash falsas and soak in water for half an hour to soften the fruit. Discard the seeds and blend with all the ingredients. Serve with ice cubes.

Peach and banana shake

2 peaches
1 banana
1/2 litre water
1/4 tbsp lemon juice
1 tsp sugar
Ice cubes, as required

Mix all the ingredients and blend in the food processor for three to four minutes. Add ice cubes and blend again.

Jaggery sherbet

A medium piece of jaggery
1 glass of water
1/2 tsp lemon juice
Ice cubes, as required

Soak the jaggery in water. When it is dissolved, sieve and mix in lemon juice and ice cubes, and serve.

Lamb Meatballs with minted yogurt

1 1/2 cups yogurt
finely shredded zest of 1 lemon
1 tbsp finely chopped fresh mint
1 tbsp extra virgin olive oil
1/2 tsp salt
1/2 tsp minced garlic

In a small bowl, combine all ingredients and set aside until ready to serve meatballs. Chill, if desired.

2 tbsp finely grated ginger
1 tbsp minced garlic
2 tsp curry powder 
2 tsp garam masala
1 tsp salt & 1 tsp pepper
1 1/2 lb ground lamb
1/2 lb ground turkey
1 tbsp olive oil

1. In a large bowl, combine ginger, garlic, ras el hanout, salt and pepper. Add meats and gently combine with hands until spices are just evenly distributed. Do not overmix.
2. Gently roll meat into 1 1/2 inch balls and set on a rimmed baking pan or jelly roll pan. Preheat the oven to 200 degrees and line another baking pan with paper towels.
3. Heat a large frying pan over medium heat. Add oil and swirl to coat. Brown meatballs in batches on all sides, turning as needed for about 10-12 minutes (medium rare). Transfer meatballs to towel lined pan.
4. Transfer meatballs to serving dish and serve with yogurt sauce & pitas.

Chicken Shaslick

1 kg boneless chicken 
2 tsp Salt 
1 tsp chili powder 
2 Green Bell peppers 
3 Medium Onions 
6 Small green chilies 
1/2 kg canned whole/diced tomatoes 
1/2 Cup Ketchup 
3 tbs Soy Sauce 
3 tbs Oil

- Cut the chicken into cubes and fry it in oil on low-medium heat until the chicken is white for 15 minutes 
- Dice the tomatoes if you're using whole ones. 
- Add this to the chicken. Deseed the bell peppers and cut them into 1 inch chunks. 
- Cut the onions into chunks and add these in as well. 
- 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. 
- Serve with boiled rice. 

Makhani Chicken

4 -5 chicken breasts skinned and cubed
1 tsp. chili powder 
1 tsp. lemon juice 
1 tsp. butter 
salt to taste

For Marinade
2 tbsp. yogurt 
1 tbsp. crushed ginger - finely paste 
1 tbsp. crushed garlic 
1 tsp red chili powder 
1 tsp mustard oil
1 tsp lemon juice 
1 tsp garam masala 
salt to taste

For makhani sauce
1/2 tsp garam masala 
2 tsp sugar 
1/2 tsp red chili powder 
400 g. tomato puree 
1 tsp crushed ginger 
1 tsp crushed garlic 
100 ml creme 
1/2 tsp kasoori methi 
500 g. butter 
2 green chilies 
salt to taste

1. Add mixture of chili powder, lemon juice, and salt to chicken. Rest 30 minutes.
2. Remove whey of yogurt (hang in muslin cloth 15 min or if using homemade drain excess whey). 
3. Mix chili powder, salt, garlic, ginger, lemon, garam masala, and rye. 
4. Combine spices and yogurt. 
5. Marinate chicken. make sure to coat thoroughly, if short make more marinade. chill chicken 3-4 hours. 
6. Skew chicken. cook 425-450 F (depends on broiler) for 8-15 min. Turn skewers every 5 minutes. Watch carefully, chicken to be cooked throughly and a bit toasted.
7. Heat butter in med. sized pan. add garam masala. wait till crackles. add ginger, garlic, and 2 green chili. Cook 2 min. add tomato puree, chili powder, garam masala, salt, 1 cup water. boil. reduce heat, simmer 10 min. add sugar & methi. 
8. Add chicken. simmer 5 min. add creme. 

Chicken in Tomato Sauce

1/2 kg chicken 
3-4 tomatos chopped 
1 onion chopped 
3-4 whole green chilies 
1/4 tsp crushed black pepper 
Salt to taste 
3 tbs oil 
1 tsp garlic paste 
1/2 tsp ginger paste

- In a pot add chicken, garlic, ginger and salt. 
- Cover and cook on low heat till the water from the chicken has dried and chicken is half cooked. Add oil, tomato, green chili and onion. 
- Cover and continue cooking. When the water dries and chicken is tender add the black pepper, stir and remove from heat. - Serve with rice. 

Chatpata Chicken Tikka

2 skinless chicken breasts halves 
1 tsp ginger paste 
1 tsp garlic paste 
1 tsp salt 
1 tbs chili powder 
1/2 cup Lime juice 
1/4 cup water 
3 tbs oil

- Mix all the ingredients together except for the chicken to make the marinade. 
- With a sharp knife make 4-5 deep cuts in the chicken breast width wise. Marinade the chicken in the mixture overnight. 
- Before you cook the chicken, sprinkle 1/4 tsp of red chili powder evenly over each peice. 
- Grill it on a BBQ or broil it in an oven for 35 minutes.
- Serve with fresh lime.

Chatpata Keema

1/2 kg mince meat 
1/4 tsp haldi powder 
1/4 tsp ginger paste 
1/2 tsp garlic paste 
1/2 tsp red chili powder 
3-4 whole dried red chilies 
4-5 black pepper corn 
4-5 cloves(laung) 
1 bari illaichi 
1 bay leaf 
2 tbs yogurt 
1 medium tomato chopped 
1 medium onion chopped 
3 tbs oil 
Fresh dhuniya leaves and green chilies for garnish
Salt to taste

- Heat the oil in a pan and saute the onion till light brown.
- Add the spices along with the garlic and ginger paste.
- Mix well and add the mince meat and stir till the spices have mixed well with it and its water has dried. 
- Add 1 galss of water to it and leave on medium heat to tenderize. 
- When half done add the yogurt and tomatos.Cook till all the water has dried. 
- Mix well.Garnish with chopped fresn dhuniya and chopped green chilli. 
- Serve hot with naan.

Chat Masala

Can be commonly used in chat and dahi bara. 

1 cup zeera 
1 cup Whole dried red chilies 
1 tbs salt 
2 tbs dhuniya seeds 
1 tsp black salt 
10-12 whole black pepper 
8-10 cloves 
1 bari illaichi (seeds only) 
1/4 tsp ajwain

- Roast the spices slightly and grind into a powder after cooling. 
- Add salt and black salt.

Chapli Kabab - 1

1/2 kg finely minced beef 
1 medium sized onion chopped 
Salt to taste 
1 tsp ginger paste 
1 tsp crushed zeera 
i tbs crushed whole dried red chilies 
1 tsp crushed dhuniya seeds 
Small pieces of an omlette made with 2 eggs with a little salt and black paper 
1 tsp anardana 
2-3 green chilies chopped 
1/2 cup of fresh dhuniya leaves 
1 large tomato 
1 tsp lemon juice or vinegar 
200 gms Makai ka atta (Corn meal) 
1 small onion sliced and fried till brown

- Add all the ingredients to the mince meat and leave to marinate in the refrigerator for 2-3 hours. 
- Make into flat pattis and fry in a little oil. 
- Makes about 6 kababs. 
- Serve with chutney and Naan

Channa Dal Gosht

1/2 kg mutton or chicken 
1/4 tsp haldi 
1/2 tsp chili powder 
1 medium onion chopped 
1 cup dal channa presoaked 
1/4 tsp ginger paste 
1/4 tsp garam masala 
3 tbs oil
Salt to taste 

- Fry the onion in oil till it starts to turn brown. 
- Add the spices and meat and let the water dry. 
- add the presoaked dal and 2 glasses of water. 
- Cover and leave on low heat to tenderize. 
- When both meat and dal have softened add ginger and gram masala.

For Tharka 
- Fry a few slices of onion in a little oil and when brown add along wiyh hot oil to the dish. 
- Garnish with fresh dhuniya leaves and chopped green chili. 
- Serve with lemon.

Useful Advice: If cooking chicken boil the dal beforehand because chicken does not take that long to tenderize whereas the dal takes a long time. 

Brain Masala

1 cow or goat brain 
1/2 tsp haldi powder 
1 medium sized onion sliced 
3 tbs.oil 
1/2 tsp chili powder 
1/2 tsp garlic paste 
1/2 tsp ginger paste 
2 tbs yogurt 
1/2 tsp garam masala powder 
Chopped fresh dhuniya leaves 
and slices of ginger for garnish
salt to taste

- First boil the brain with 1tsp of salt and 1/4 tsp of haldi till it becomes firm. Drain and clean and devein it.Cut into coarse pieces. 
- In a pot take the oil and saute the onion till light brown.
- Add the salt,chili powder, haldi, ginger and garlic paste. 
- Mix well. Add the yogurt and make mix well. Add the brain pieces and cover and cook on medium heat till brain becomes soft.and the oil rises above the spices. 
- Add the garam masala powder. 
- Garnish with fresh chopped dhuniya and ginger. 
- Serve hot with naan or chapati. 


1 kg Mutton/chicken 
1 kg Basmati rice 
100 grm Yogurt 
1 medium onion 
6 garlic clove 
1 tbs ginger paste 
8 small illaichi 
1 tbs gralic paste 
10 cloves 
Kewra few drops 
Yellow food color two pinch 
Sugar a pinch
Salt to taste 

- 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.
- Simultaneously soak the rice in water for half an hour. 
Boil the rice till they're half cooked, 
- drain the water and keep them aside.
- 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.
- Sprinkle on it a solution of kewra, yellow food color and pinch of suger.
- Keep it covered and on a low flame. 
- Keep the pot tightly closed - you're trying to steam cook the rice. When the rice is done, the biryani is ready. 
Serve with salad or garlic chutney. 

Bihari Kabab

1/2 kg beef pasanday (filets) 
2 tbs unripe papaya (grinded) 
1 tsp ginger paste 
1 tsp garlic paste 
2 tbs yogurt 
1 tsp chili powder 
1 tbs oil.
Salt to taste 

- Mix together all the spices and 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.

Bhunawa Salan

1 kg mutton 
1/4 tsp haldi powder 
1 tsp chili powder 
1 medium onion chopped 
1 tbs dhuniya powder 
1 tsp ginger paste 
1/2 tsp garlic paste 
1 tomato chopped 
6-8 whole black pepper 
3-4 cloves 
2 bari illaichi 
1/4 tsp zeera
3-4 tbs oil 
Salt to taste 

- Fry the onion in the oil til brown. 
- Mix all the ingredients together and add to the pot and stir till the tomato has become soft and the water has dried. 
- Add the meat and again let the water dry. 
- Add 3-4 glasses of water, cover and leave to tenderize. 
- When meat is almost done add any of the following vegetables: Palak,tomato,Cauliflower,Turnip(Shaljam), Beetroot(Chukundar), Thori(Zucchini) 
- Garnish with fresh dhuniya leaves and chopped green chilis. 

Bengan Ka Bhurta

2-3 medium-sized eggplant 
1 tsp zeera 
2 spring onions 
2 tbs Imli water 
1/2 tsp chili powder 
2 tbs oil 
1/4 tsp haldi powder 
2-3 tbs yogurt
Salt to taste 

- Roast the eggplant in hot oven til the skin gets slightly burnt and shriveled. 
- Put the hot eggplant in a bowl of water and remove the skin. 
- In a pot add all the ingredients to the eggplant pulp and cook on high flame till the water has dried up stirring constsntly otherwise it will burn. 
- It can be eaten with rice, chapati or cooled and as a salad.

Beef Tikka

1/2 kg beef cubes 
2 tbs unripe papaya (grinded) 
1/2 tsp ginger paste 
1/2 tsp garlic paste 
2 tbs yogurt 
1 tsp chili powder 
Salt to taste 

- Mix together all the spices and yogurt and papaya and coat the beef cubes with it. 
- Leave to marinate for 5-6 hours preferably overnight. 
- Then barbeque over charcoal. 
- Serve hot with chutney and chapati 

Aaloo Zeera

2-3 potatos peeled and sliced 
3 tbs oil 
1 tsp zeera 
2-3 Whole dried red chilies 
1/4 tsp haldi powder 
Salt to taste

- Heat the oil and add zeera and whole red chili and saute til they start to brown. 
- Then add the potato and rest of the spices along with a little water. 
- Cover and cook on low heat till potatoes are soft for about 10 to 15 minutes. 

Aaloo Palak

2-3 medium sized potato peeled 
1 clove of garlic chopped 
1/2 tsp zeera 
2-3 whole dried red chilies 
1/4 tsp haldi powder 
1 packet frozen spinich
2 tbs oil 
1 medium sized tomato chopped.
Salt to taste 

- In oil fry the pieces of garlic till they start to turn brown. 
- Add zeera, red chili and haldi. 
- 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. 
- Cook throughout on low heat.

Aaloo Bukhara Chutney (2)

1/2 lbs aaloo bukhara (Prunes) 
1 cup Sugar 
1 drop Red Food Color (Optional)

- Wash the Aaloo Bukharay throughly and soak them in some water for about 2 hours. 
- In a saucepan add about 1/2 a cup of water, the sugar and the Aaloo Bhukaray and cook it on low heat. 
- Add the food color in the sauce to take on a reddish tinge. 
- When the sauce is thick and the pits have been separated from the Aaoloo Bhukaray, remove from heat and put aside to cool. 
- Serve as a condiment. 

Aaloo Methi

2-3 medium sized potato peeled 
and cut into small pieces 
1 clove of garlic chopped 
1/2 tsp zeera 
2-3 whole dried red chilies 
1/4 tsp haldi powder 
1 cup fresh methi leaves.
2 tbs oil 
1 medium tomato, chopped
Salt to taste 

- Fry garlic pieces in oil till they start to turn brown. 
- Add zeera and red chili. 
- When brown add the chopped tomato and rest of the spices. 
- When the spices and tomato are well mixed add the potatoes. 
- When the potatoes are half done add methi and cook till water dries. 
- Cook throughout on low heat. 

Cheesy Breadsticks

    4 cups of All-Purpose Flour (Maida)
    1 ¾ tsp. of Yeast (quick-rising or active dry)
    1 tbsp. of Sugar
    1 ½ tsp. Salt
    1 ½ cup Water
    ¼ cup Olive Oil
For Topping
    2 cups of Mozzarella Cheese or Cheddar Cheese (shredded)
    1 cup of Parmesan Cheese (freshly grated)
    2 tbsp. of Dried Parsley (finely minced or crumbled)
    2 tsp. of Garlic Salt
    ¼ cup Olive Oil

- In a medium bowl, dissolve the yeast in the warm water. In a large bowl, place all of the dry ingredients. Add the water, yeast and oil to the dry ingredients. Mix with a wooden spoon.
- Flour a flat surface. Turn the bread dough onto the floured surface and knead for about 10 minutes. Place the dough in a large bowl and cover with a light dish towel. Let it rise in a warm place (the top of the refrigerator works quite well).
- When the bread dough has risen to double of its size, punch it down.
- Spray two large cookie sheets with a non-stick spray. Place half of the dough on each cookie sheet. Use your hands to flatten and shape each ball of dough into a rectangle measuring about 10" by 14", as much as you would to a pizza crust. 

For Topping
- Combine the cheeses in a small bowl. In another small bowl, combine the garlic salt and olive oil and mix well. Brush each rectangle of bread dough with the olive oil mixture. Sprinkle the cheese mixture on top and then sprinkle the dried parsley over the cheese. Let the bread rise until double in thickness, if you have the time.
- Bake at 375 degrees F. for 10-15 minutes, or until slightly brown on top. They should still be somewhat soft in the center.
- Remove the rectangles from the oven and use a pizza cutter to slice them into breadsticks approximately 10" long. These bread sticks make a wonderful accompaniment for many of our crockpot soups.

Cottage cheese samosa

    1 cup of Cottage Cheese
    A bunch of Fresh Coriander/Cilantro Leaves - finely chopped
    4 Green Chillies - finely chopped
    1 medium Onion - finely chopped
    10 Almonds - coursely ground
    10 Black Peppers - coursely ground
    Salt to taste
    14 Samosa Wrappers
    2 cups of Cooking Oil

- Mix together almonds, black peppers, and cottage cheese . Add onions, coriander, and green chillies to mixture and mix well. Set aside for about 20-25 minutes.
- Put a teaspoon of cheese filling into a strip of samosa wrappers , fold into a triangular samosa shape and seal with flour paste.
- Heat oil in a deep fryer and deep fry triangles on low heat.
- To make flour paste for sealing: Mix 2 tablespoons of flour with 2 tablespoons of water. This works as a glue for sealing wrappers.

Coleslaw (2)

    1 pound of Cabbage - finely shredded
    1 medium Onion - finely chopped
    1 medium Green Pepper - finely chopped
    Celery Seeds to taste
    ½ cup Sugar
    Salt to taste
    Black Peppers - fresh grounded to taste
    ½ cup Salad Oil
    ½ cup Vinegar

- In a large bowl, combine the cabbage, onions, and green peppers.
- In a saucepan, combine the vinegar, sugar, and salad oil; heat to boiling. Immediately pour over vegetables in the bowl.
- Add salt and pepper and a generous sprinkling of celery seed, to taste. Toss to coat vegetables.
- Refrigerate coleslaw for several hours or overnight for best flavor.

Chicken Chaat

    1 Boneless Chicken Breast
    3 cloves of Garlic - chopped
    A few strands of Fresh Coriander Leaves for garnish
    Salt to taste
    1 ½ tsp. Coriander Powder 
    ¼ tsp. Turmeric Powder 
    ½ tsp. Red Chilli Powder 
    1 ½ tbsp. Lemon Juice 
    2 tbsp. Cooking Oil

- Wash the chicken and cut into 1-inch pieces. Heat oil in a frying pan and add the garlic and salt.
- Fry the garlic until it is light brown. Add the chicken and fry for 5-6 minutes stirring constantly. Then add the coriander powder, turmeric powder, and red chilli powder. Fry for another 3 to 4 minutes stirring frequently and check to see if the chicken has become tender.
- Once chicken is cooked and tender, remove from heat. Add the lemon juice and garnish with fresh chopped coriander leaves.

Spicy Bun Kabab

Sandwich Buns
2 Potatoes (boiled & mashed)
½ cup of Chana Lentils 
½ tsp. of Red Chilli Powder 
Salt to taste
½ tsp. of Black Cumin Seeds (Kaala Zeera)
½ tsp. of White Cumin Seeds (Safaid Zeera)
1 Tomato (sliced)
Cucumbers (peeled & sliced) (optional)
2 Egg Whites (stiffly beaten)
Podina Chutney or Imli Chutney 

- Boil & mash the potatoes and set aside. Boil the chana dal in water with ½ tsp. of salt. Boil until well soft. Strain the water from the dal. Then mash & mix the boiled dal with the mashed potatoes. Then make round kababs out of this mixture. Then dip the kababs in the beaten egg whites. Then shallow fry in oil.
- Cut the buns in half and lightly heat in a little oil in a frying pan. Put chutney, salad leaves, kabab, cucumber and tomato slice. Top with bun and serve hot.


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