Lobia Keema

½ kg. minced beef
200 grm. Lobia beans - chopped
1 onion 
2 tomatoes
6 tbs. oil
6 whole black pepper 
6 cloves 
1 black cardamom 
1/4 tsp. cumin seeds 
1 tsp. coriander powder
1 tsp. salt or (according to taste).
¼ tsp. turmeric powder
¾ tsp. chili powder
1 tsp. ginger paste
1 tsp. garlic paste
½ tsp. garam masala powder

1. Finely chop the onion and sauté in oil until light brown.
2. Add all the spices including yogurt and finely chopped tomatoes.
Cook on medium heat till water is almost dried. Add mince meat mix and dry the water again.
3. Add 2 glasses of water cover and cook till meat is tenderized and the water dries.
4. Add Lobia and cook till the Lobia beans are soft.
5. Sprinkle garam masala powder. Garnish with green chilies and Ginger (Adrak) slices and lemon juice.
6. Serve with naan 

Keema Palak

½ kg. minced beef
250 grm. Palak - chopped
1 onion 
6 tbs. oil
2 tomatoes
6 whole black pepper 
6 cloves 
1 black cardamom 
1/4 tsp. cumin Seeds
1 tsp. Coriander (Dhaniya) powder
1 tsp. salt or (according to taste).
¼ tsp. turmeric powder
¾ tsp. chili powder
1 tsp. ginger paste
1 tsp. garlic paste
1 tbs. dill or 1 tsp. fenugreek (Methi) leaves-Kasuri

1. Finely chop the onion and sauté in oil until light brown.
Cook on medium heat till water is almost dried. 
2. Add mince meat mix and dry the water again.
3. Add 2 glasses of water cover and cook till meat is tenderized and the water dries.
4. Add Palak and cook till the water dries.
5. Sprinkle garam masala powder. Garnish with green chilies and Ginger (Adrak) slices and lemon juice.
6. Serve with naan 

Gowar Phali

¼ Kg. Gowar phalli
3 cloves garlic – chopped
50 ml oil 
¼ tsp. Turmeric (Haldi) powder
¼ tsp. chili crushed
1 tsp. salt or (as per taste)
1 green chilies – chopped
½ tsp. cumin seeds 
3-4 tbs. Imli paste or lemon juice OR
1 tbs. amchur powder

1. Chop Gowar beans into half inch pieces. Boil in 1 cup of water till it is tender. 
2. Let the water dry up. Mesh the boiled beans and add all spices except Zeera and garlic and amchur powder. 
3. Lightly fry garlic and Zeera in oil and add the Gowar. Roast the mixture and then add Imli paste or lemon juice or amchur powder. 
4. Cook it for a couple of minutes.
5. Serve with chapati or besni, bajra or makai roti.

Chuqandar Gosht

1 Kg. mutton (Lamb or Goat)
3/4 kg chuqandar-chopped
1½ tsp. salt or (according to taste)
2 tbs. Coriander powder
¼ tsp. turmeric powder
1 tsp. chili powder
2 medium onion-chopped
4-6 tbs. oil
1 tsp. ginger paste
½ tsp. garlic paste
2 tomato-chopped
6-8 whole black pepper 
3-4 cloves 
2 black cardamom 
¼ tsp. cumin seeds 
1 cup fresh coriander leaves-chopped
3-4 green chilies
1 small piece of ginger – sliced
2 tbs. lemon juice

1. Fry the onion in the oil till brown. Mix all the ingredients together and add to the pot and stir till the tomato has become soft and the water has dried.
2. Add the meat and cook again to let the water dry. Add 3-4 glasses of water cover and leave to tenderize. 
3. When meat is almost done add chuqandar Cook till chuqandar is done and the water dries.
4. Garnish with fresh Dhaniya leaves, sliced ginger and sprinkle garam masala powder.
5. Serve with chapatti or boiled rice

Sindhi Biryani

Mutton 1 kg
Basmati rice 1 kg
Red chili powder 1 tbsp
Coriander powder 2 tbsp
Garlic and ginger paste 1 tbsp
Yogurt 1 cup
Mixed spices 1 tbsp
Salt to taste
Dried apricots 1/4 kg (soak in hot water)
Mint leaves 1 bunch (chop)
Green chilies 6
Juice of lemons 4
Bay leaf 1
Onions 4 (medium size, chopped)
Potatoes 1/2 kg
Tomatoes 4
Yellow food color 1/4 tsp soaked in 1/2 cup milk
Cooking oil 1 1/2 cups

1. In a pan heat oil and brown onions; when golden brown, remove half the onions and place on absorbent paper. 
2. Add meat, all the spices and yogurt to the rest of the onions. Cook till water evaporates and the meat is tender. Add potatoes, tomatoes, pulp of dried apricots and green chilies. Cook on high heat for 5 minutes stirring continuously, when done keep aside.
3. Now in a big pan add 12 cups of water with salt, 3 green chilies, whole spices and mint leaves. When water boils, add rice, parboil and strain. Now put layers of rice, parboil and strain. Now put layers of rice and meat one by one with the layer of rice on top, and then add yellow food color. 
4. Put the pan on a griddle (tava) and cook on high heat. When steam appears, lower the heat for 10-15 minutes. 
5. Serve hot, with raita and salad.

Bajra Khichdi

  100 gms Bajra
  40 gms Yellow Moong Dal
  1 tsp Ghee
  1/2 tsp Salt

1. Soak 100 grams bajra for about an hour.
2. Remove the husk by grinding coarsely in a mixer at a low speed.
3. Mix moong dal when it becomes completely husk free.
4. Transfer the contents in a pressure cooker with water and salt.
5. Cook for 10 minutes.
6. Add hot water if required.
7. Mix hot ghee. 
8. Bajra Khichdi is ready to serve.

Cheese toast

Bread slices
4 eggs
1/2 tsp chilli powder
1/2 tsp mustard paste
1/2 tsp black pepper powder
2 tsp flour
50 gms butter, softened
350 gms cheddar cheese, grated
Salt to taste

1. Mix all the ingredients together except the bread. Put the mixture into a blender and make into a thick paste. Cut out the ends of the bread slices and cut into any shape or size desired, provided the size is not too large or small.
2. Spread the paste on one side of it well and set on a tray and freeze. Do not fry fresh as the mixture needs to solidify somewhat to stick to the slices while frying. 3. Take out from the freezer five minutes before frying. Fry the underside (bread) first in hot oil. Then flip over and fry with the heat turned low. Serve hot. It can be kept in the fridge overnight and fried in the morning at breakfast.

Baked French toast

loaf of French bread
1/2 cup cream
1 cup sugar
1 tsp nutmeg
1 tsp cinnamon
8 eggs
2 cups milk
2 tsp vanilla
3 tbsp butter

1. Butter a medium size baking dish. Cut French bread slices diagonally and place in the baking pan.
2. In a large bowl, beat together eggs, one and a half cups of milk, cream, nutmeg, vanilla and cinnamon. Pour over bread, cover and refrigerate overnight.
3. In the morning, heat butter, half a cup of milk and sugar till they form bubbles. Pour over bread and bake at 350 degrees for 35 minutes. Cut pieces and serve hot.

Chicken curry

1 chicken cut into karahi pieces
1 onion
1 tbsp ginger/garlic paste
1 stick of cinnamon
2 cardamoms
6 black pepper seeds
4 cloves
Few curry leaves
1 tsp coriander powder
2 tsp chilli powder
1 tsp turmeric powder
salt to taste
1 tomato cut into cubes
½ cup curd
½ cup ground almonds
7 tbsp oil
1 cup water

1. Heat oil and fry the onion till light golden. Add ginger/garlic paste, curry leaves, cinnamon, cardamom, cloves and pepper till light golden. Then add chilli powder, turmeric, coriander powder and water.
2. Add chicken, tomatoes, salt and sauté with the spices for six minutes. Cover and leave to simmer on low flame till the chicken is tender. Lastly add curd and ground almond.
3. Bring to a boil and serve with nan.

Beef chilli

½ kg boneless beef undercut, thinly sliced
1 tsp cornflour
1 onion, sliced
2-tsp garlic, chopped
1 tbsp Soya sauce
1 egg
2 green chillies
1 spring onion, sliced
½ cup beef stock
2 tbsp vinegar
White pepper to taste
Sugar to taste
Oil for frying
Salt to taste

1. Marinate beef with half teaspoon Soya sauce, egg, cornflour, salt and pepper for an hour. Heat oil in a wok and deep fry the beef till golden brown.
2. Drain the pieces and keep aside. In another pan, fry onion and garlic. Add green chillies, vinegar, half tsp Soya sauce and stock.
3. After 10 minutes add the fried beef, salt, pepper and sugar and cook till it is done. Add spring onion and remove from flame. Serve hot.

Fruit fool

2 chickos, cut into cubes
2 bananas (blended)
1 apple, cut into cubes
½ cup grapes
2 tbsp lime juice
2 egg whites
½ tsp vanilla essence
½ litre milk
2 tbsp custard powder
4 tbsp sugar
Chocolate flakes for garnishing

1. Make custard and cool. In another bowl, place chicko, apple and grapes and toss them in lime juice. In a separate bowl, whisk egg whites until stiff and gently fold in the custard and vanilla essence until well mixed.
2. In tall glasses, alternately layer the chopped fruit, banana puree and custard mixture, finishing with custard on top. Chill in the refrigerator for 20 minutes.
3. Decorate with chocolate flakes and serve.

Mango kulfi

Pulp of 2 mangoes
1 can sweetened condensed milk
1 can evaporated milk
1 packet cream
Pistachio, powdered, optional

1. In a bowl, mix condensed milk, evaporated milk, cream and mango pulp with a hand beater till smooth.
2. Add powdered pistachio if you like.
3. Freeze in serving cups or kulfi moulds. Serve when set.

Mango falooda

1 lb mangoes
1/2 litre milk
5 tbsp sugar
2 tbsp custard powder
100 gms fresh cream

1. Peel and cut the mangoes into small pieces and squeeze out the pulp from the seeds. Put aside.
2. Boil milk and sugar together. In a separate bowl mix the custard powder in a little cold milk, ensuring no lumps are formed. Slowly, add to the milk mixture, stirring constantly.
3. Turn the heat to low and cook the custard until thick. Remove from heat and cool. Carefully mix the mangoes and cream in the custard but don’t blend too much, ensuring that the mango pieces should not break.
4. Chill at this point or after pouring into tall serving glasses. Garnish with mango pieces.

Walnut surprise

3/4th cup walnut (coarsely chopped)
1 can of condensed milk
1 cup biscuits
600 gms fresh cream (whipped and chilled)
15 walnut halves for decoration

1. Boil the sealed can of condensed milk for four hours in plain water. Make sure the can is completely immersed in water. Cool and refrigerate. (This should preferably be done a day before cooking).
2. Now, open the can and take out the caramelised milk in a bowl and fold in the whipped cream gently.
3. Also, fold in your coarsely chopped walnuts and refrigerate for at least half an hour. Just before serving, fold in the crushed biscuits.
4. Serve in a bowl with swirls of fresh cream and walnut halves.

Dry dates delight

6 cups dry dates
1 litre milk
½ cup khoya
½ cup pistachios and almonds
3/4th cup castor sugar
1 cup oil
10-12 cardamoms

For Garnishing
2 silver leaves for decoration

1. Soak the dry dates in water overnight.
2. Remove seeds from dates and soak them in milk for about one and a half hour. Cook on a low flame, stirring occasionally till the milk dries out. Remove them from stove and cool. Mesh in a blender.
3. Heat oil in a pan and add cardamoms and fry them till it gives off an aroma. Then add dates mixture and sauté on low flame. Add castor sugar, stirring continuously, and cook till all the water dries out. Remove from the stove.
4. After cooling a little, add khoya and mix lightly. Garnish with pistachios, almonds, and silver leaves.

Biscuit munch

2 packets sweet biscuits
1 can pineapple
Chocolate syrup
2 cups fresh cream

1. Crush the biscuits coarsely. Arrange half of them in a flat dish.
2. Place pineapple chunks over this layer with enough juice for the biscuits to soak in. Apply fresh cream over it and generously drizzle chocolate syrup on top.
3. Layer the remaining half of the biscuits on it and, again, place pineapples, cream and then the chocolate syrup.
4. Now chill for two to three hours before serving.

Jelly jewels

2 packets pineapple jelly
2-3 cups water
Food colours red, green and yellow (a pinch of each)
3-4 pineapple slices
1 bunch grapes
2 sliced peaches
½ cup cream for topping

1. Divide the jelly powder in three parts. Boil water and add one part jelly crystals, dissolving them.
2. Add green food colour and pour into tall glasses filling about one third of the glass. When set, drop some grapes in these.
3. Boil and dissolve the second part of the jelly crystals. This time, add yellow food colour and pour over the grapes in the glasses. When this is set, add pineapple chunks over it.
4. Dissolve the third jelly part and add red food colour. Pour over the pineapple chunks in the glasses. When this is set, top it with a swirl of cream and peach slices.

Methi chicken

1-1/2 kg chicken cut into karahi pieces

For Marinade
1 tsp each, ginger and garlic paste
1 tsp red chilli powder
2 tsp yoghurt
½ tsp cumin powder
Salt to taste

For Gravy
2 onions chopped
2 tomatoes chopped
3 green chillies, chopped
2 cardamoms
1 cinnamon stick
½ tsp black cumin seeds
2 cups chopped fenugreek leaves
1 lemon juice

1. Mix all the ingredients and marinate the chicken for 30 minutes.
2. Grill in a pre-heated oven till golden brown.

For gravy
3. Roast cardamom, cinnamon, black cumin seeds and chopped onions till golden brown.
4. Add fenugreek leaves and sauté for four minutes. Add tomatoes and chicken and cook till the aroma of the fenugreek leaves comes out.
5. Put lemon juice, garnish with ginger juliennes and serve.

Coconut chicken

2 lb boneless chicken thigh, cut into thin, long strips
150 ml chicken stock
25 gms coconut cream
1 tbsp oil
4 spring onions, sliced thinly
4 tbsp butter
1 green chilli chopped
Juice and rind of a lemon

1. Mix together chicken stock and coconut cream until it dissolves.
2. Heat oil in a wok and sauté chicken until it turns golden in colour.
3. Add green chilli and spring onion and cook for three minutes.
4. Add the remaining ingredients and simmer for five minutes, stirring frequently to ensure that it does not stick to the base of the wok.
5. Serve hot.

Chicken and brinjal

4 chicken fillets, cubed
2 brinjals, cubed
1 lime, cut into segments
8 black mushrooms

For Marinade
4 tbsp oil
2 tbsp lime juice
1 clove garlic, chopped
1 tsp red chilli powder
6 tbsp chopped coriander leaves
Salt and black pepper to taste

1. Mix all the ingredients and marinate the chicken and brinjals in it for 30 minutes.
2. Thread vegetables, chicken, lime wedges and mushrooms on skewers.
3. Grill in a grill pan till vegetables are slightly charred and chicken is cooked.


1-1/2 cups rice
1-1/2 cups dal mash
Water to make paste
Salt to taste
Oil as required

1. Soak dal and rice for 10-15 minutes.
2. Make a paste by adding water and salt in a blender, which can drop when you pick with finger.
3. Take a non-stick frying pan, using a deep spoon, spread the paste to form a round shape.
4. Pour oil over it, and when it sets, turn it and remove after a little while.

Date pudding

250 gms dates, not too hard or too soft
2 tbsp pistachios, roughly chopped
2 tbsp cashew nuts, roughly chopped
2 tbsp honey
1 tbsp icing sugar

1. Cut the dates into halves.
2. Remove the seed and make holes in the centre for filling.
3. In a bowl, mix cashew nuts, pistachios, honey and icing sugar. Fill this in the centre of the dates. Arrange in a tray and chill before serving.

Date chutney

250 gms dates
250 gms tamarind
½ tsp red chilli powder
½ tsp chat masala
¼ tsp salt
½ tsp all spice powder

1. Remove seed from the dates and save the pulp.
2. Soak tamarind in a glass of warm water for an hour and squeeze the juice. In a non-stick pan mix date pulp, tamarind juice and bring to a boil adding salt, chilli powder, chat masala and all spice powder.
3. When it is thick, remove and leave it to cool and store it in glass jar and serve with fried dishes.

Dates laddo

1/2 kg fresh dates
1/2 cup milk
1 tsp butter melted
1 tsp honey
1 cup coconut powder
1/2 cup almond roughly chopped

1. Remove seed from the dates and mash them adding milk, honey and butter.
2. Make balls of either oval or round shape. Roll them in coconut powder and almond powder. Arrange them in a tray and refrigerate to chill.
3. While making balls you can fix a tooth pick in the centre so that it can be easily picked and eaten. This dish does not require cooking.

Dates Firni

1 kg milk
1/2 cup rice flour
250 grm fresh dates
1/2 tin condensed milk
1 cup sugar
1 tsp coconut powder
2 drops vanilla essence
1 tsp poppy seeds
Nuts for garnishing

1. Remove the seed from the dates and mash them in the blender and keep aside.
2. In a pan mix milk, condensed milk and sugar, cook on low flame.
3. In another bowl, mix rice flour in half a cup of milk to make a smooth paste.
4. When the milk starts boiling add the rice mixture in it, stir continuously so that the mixture does not stick to the pan. Add the mashed dates and sauté on low flame till it reaches the consistency of halwa. Transfer it in a bowl and garnish with poppy seeds and nuts.

Anarkali Biryani

        1/2 kg rice
        400 gm boneless chicken
        250 gm yogurt
        5 green chilies, chopped
        2 tbsp garlic ginger paste
        1/2 tsp jailfel and jalwatrey powder
        1/4 bunch fresh coriander, chopped
        2 tomatoes, chopped
        2 onion, thinly sliced
        1/4 bunch mint leaves, chopped
        8 whole black pepper
        6 cloves
        1 tbsp cumin seeds
        4 green cardamoms
        4 sticks cinnamon
        20 cashew nuts
        20 pistachios
        20 chilghozas
        1 tsp red food color
        Few bay leaves
        2 tbsp crushed pomegranate seeds (anardana)
        50 gm dry plums
        1 tsp cumin powder
        2 tbsp red chili powder
        1 tsp turmeric powder
        2 tbsp kewra
        Salt to taste
        1 cup ghee

        Heat 1 cup ghee in a pan, add big and small cardamoms, cloves, bay leaves, 2 cinnamon sticks and whole black pepper and fry it for 1-2 minutes.
        Add garlic and ginger paste and onions together. Let them cook till they change color in light brown, then add1 tsp cumin seeds. Now cook it till the onions change its color into golden brown.
        Add tomatoes and green chilies and lower the flame. Cook it for 2-3 minutes and then add 1 1/2 red chili powder, 1 tsp cumin powder, 1 tsp turmeric powder and salt. Mix it and then add yogurt.
        In a bowl marinate chicken with 1/2 tsp garlic ginger paste, salt, 1 tsp red food color, 1 tsp red chili powder, 1/2 tsp turmeric powder, 1/2 tsp cumin powder and mix it well with your hands.
        In a pan heat little oil and sauté the marinated chicken for 4-5 minutes. Remove it from heat.
        In other pan heat 1 tbsp ghee and roast all the nuts in it till they change their color in light golden. Remove them from heat.
        In a wok heat water for rice. Add bay leaves, 2 cinnamon sticks, 1/4 tsp cumin seeds and salt in water. When water starts boiling add rice.
        In a gravy add layer of chicken, coriander and mint leaves, dry plums and pomegranate seeds. When rice are half cooked add layer of drained rice on gravy. Then add roasted nuts and remaining rice.
        Add kewra and 2 tbsp ghee on top and now cook it covered. First increase the heat for 1 minute and when steam forms then lower the heat and put the biryani on dum for 10-15 minutes.
        Serve hot with raita and salad

Sweet and Sour prawn Noodles

• Prawns ½ kg - cleaned and washed
• Egg whites 2
• Cornflour ½ cup
• Refined flour ½ cup
• Sugar 1tsp
• White pepper powder 1 tsp
• Chicken cube flour 1 tbsp
• Baking powder ½ tsp
• Salt to taste
• Oil as required

for sauce
• Noodles 1 cup
• Tomato ketchup 1 cup
• Pineapples (cubed) 1 can
• Cauliflower (break flowers) 1 head
• Capsicums (cubed) 2
• Green chillies (finely cut) 4
• Crushed black pepper 1 tsp
• Jaggrey 1tsp
• Chicken cube flour 1tsp
• Cornflour (dissolved in water) 2 tbsp
• Soya sauce 2tbsp
• White vinegar 2tbsp
• Salt 1 tsp
• Sesame seed oil 3 tbsp + Oil for frying

• Mix all prawn ingredients except oil in a bowl and add water to make thick paste.
• Heat oil in a pan. coat prawns with mixture and fry till golden.
• In a separate wok cook tomato ketchup, black pepper, soya sauce, chicken cube flour, salt, vinegar, and jaggrey and fry for 5 minutes
• Heat little oil in a pot; fry capsicums, cauliflower and green chillies, and mix in sauce and pineapples
• Before serving mix cornflour, salt, 3 tbsp oil, prawns and noodles.

Note: For chicken cube flour crumble 10 packets of chicken cube in 21/2 cups of flour and mix thoroughly with hands. Refrigerate mixture and use as and when required.


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