Lobia Keema

Ingredients
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

Method
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

Ingredients
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

Method
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

Ingredients
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

Method
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

Ingredients
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

Method
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

Ingredients
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

Method
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

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

Method
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

Ingredients
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

Method
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

Ingredients
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

Method
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

Ingredients
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

Method
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

Ingredients
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

Method
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.