Tomato Keema (Tomaito Kema)

Ingredients

• ½ kg. minced beef
• 250 grm. Potatoes (cut in small pieces)
• 250 grm. tomatoes (remove skin and chop)
• 1 onion (large size)
• 6 tbs. oil
• 6 whole black pepper (Kali Mirch)
• 6 cloves1 black cardamom (Bari Ilaichi)
• 1/4 tsp. cumin seeds (Zeera)
• 1 tsp. coriander (Dhaniya) powder
• 1 tsp. salt (according to taste).
• ¼ tsp. turmeric (Haldi) powder
• ¾ tsp. chili (Lal Mirch) powder
• 1 tsp. ginger (Adrak) paste
• 1 tsp. garlic (Lehsan) paste
• ½ tsp. garam masala powder

Instructions

1. Finely chop the onion and sauté in oil until light brown.
2. Add all the spices and finely chopped tomatoes.
3. Cook on medium heat till water is almost dried.
4. Add mince meat mix and dry the water again.
5. Add 2 glasses of water cover and cook till meat is tenderized and the water dries.
6. Add tomatoes and cook till they are done and water dries.
7. Sprinkle garam masala powder.
8. Garnish with fresh green Coriander (Dhaniya) leaves, green chilies and Ginger (Adrak) slices and lemon juice.
9. Serve with naan or boiled rice.

Serving: 4 to 5 persons

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Baingan ka Bharta (Bangan ka Bhurta)

Ingredients

• ½ grm. eggplant (Bengan
• 1 tsp. cumin seeds (Zeera)
• 2 spring onions
• 2 tbs. tamarind (Imli) paste
• 1 tsp. salt (according to taste)
• ½ tsp. chili (Lal Mirch) powder
• 4 tbs. oil
• ¼ tsp. turmeric (Haldi) powder
• 3-4 tbs. yogurt
• 2-3 green chilies – chopped
• 2 tbs. mint (Podina) leaves – chopped
• 1 tbs. lemon juice
  

Instructions

1. Roast the eggplant in hot oven till the skin gets slightly burnt and shriveled.
2. Put the hot eggplant in a bowl of water and remove the skin.
3. In a pot add all the ingredients to the eggplant pulp meshed nicely and cook on medium flame till the water has dried up (stirring continuously otherwise it will burn).
4. When ready it will come in a ball shape and will turn light brownIt can be served with rice, chapati or as salad when cooled.

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Tikka Boti (Tika Botti) Recipe

Ingredients

• ½ kg cubes of beef
• 2 tbs. raw papaya (grinded)
• ½ tsp. ginger (Adrak) paste
• ½ tsp. garlic (Lehsan) paste
• ½ tsp. salt (according to taste)
• 2 tbs. yogurt
• 1 tsp chili (Lal Mirch) powder or1 tbs. chopped green chilies

Instructions

1. Mix together all the spices, yogurt and papaya and coat the beef cubes with it.
2. Leave to marinate for 5-6 hours preferably overnight.
3. Grill/barbeque over charcoal.
4. Serve with Mint (Podina) chutney, yogurt and onion rings and Naan.

Serving: 2 to 3 persons

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Khubani ka Meetha (Khoobbani ka Mitha) Recipe

Ingredients

• 250 grm. Dried Apricot
• 2 cups water
• 3 tbs. sugar
• ½ liter milk
• 2 tbs. sugar for custard
• 2 tbs. custard powderFresh cream

Instructions

1. Presoak the apricot preferably overnight.
2. Remove the pits and take out the almond from inside the pit and keep aside.
3. In a pot boil the apricot with 2 cups of water.
4. Add the 3 TBS of sugar to this water.
5. When the quantity of the water is reduced to 1-cup remove from heat.
6. Cool and grind to a paste that is neither too thick nor too fine.
7. Add the almonds that were removed from the pits to this pulp mixture.
8. In another pot prepare the custard either according to instructions on the custard powder packet or according to the following.
9. Take ½ liter of milk. Bring to the boil.
10. Add the 2 TBS of sugar.
11. Meanwhile mix the 2 TBS of custard powder with a few TBS of milk and add to the boiling milk stirring constantly otherwise it will coagulate.
12. Cook for a few minutes till it thickens slightly.
13. Remove from heat and cool.
14. Now in a dish you can do either one of the following
15. 1. Add the custard then top off with a layer of the apricot pulp and then with a layer of fresh cream. OR
16. 2. Add a layer of custard then a layer of apricot one on top of the other.
17. Then add a final layer of fresh cream.Serve chilled.

Serving: 2-3 persons

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Imli ki Chutney (Imlee ki Chatni) Recipe

Ingredients

• 250 gms. tamarind (Imli)
• 2 cups sugarSalt according to taste
• 1/2 tsp chili (Lal Mirch) powder
• ½ inch piece of ginger (Adrak) or Dried ginger (Sounth)

Instructions

1. Soak the imli in lukewarm water so that it softens.
2. Rub well to remove the seeds.
3. Strain out all the juice into a container.
4. Put on low heat and bring to boil.
5. Add sugar, salt and chili powder and keep stirring and cooking on low heat till it starts to become thick.
6. A small piece of ginger can be added and later removed for an extra flavor.
7. When desired consistency achieved remove from heat and allow to cool before storing (in a jar with a lid).

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Raan Roast (Leg Piece Rost) Recipe

INGREDIENTS

• Mutton leg(Raan) 1
• Yogurt 250 gms
• Milk 1/2 cup
• Saffron 1/2 tsp
• Oil 4 Tbsp
• Mixed hot spice(Garam Masala)1 tsp
• Salt to taste
• Ginger 2 inch piece(finely chopped)
• Garlic 6 cloves(finely chopped)
• Crushed chillie flakes 1 Tbsp or to taste
• roasted cumin seed 1 tsp (grinded with knife)
• onion whole 1
• green chillies 5-6
• spring onion 2

COOKING DIRECTIONS

1. Warm half cup milk in pan and add saffron in it stir well.
2. Take raan ,make cut mark on both sides with the help of knife and rub mixed hot spice (Garam Masala) on both sides and leave for 10 min
3. Take a bowl add Yogurt, Salt, Ginger, Garlic, Oil, diluted Saffron (from step 1), Red Chille flakes, Grounded Cumin and mix
4. Pour the solution from step above on Mutton Leg and rub well.(Leave it for another 15 min)
5. Put the Mutton Leg in baking tray and just place onion,spring onion and green chillies on top and now put in oven 180 degree for 12 min Change the side of Mutton Leg and let it bak for another 12 min
6. After 12 minutes take the leg out and pour all juices from the baking tray to another pan and put the Leg in a serving plate.
7. Garnish
8. Strain out Blend the Onion, Green Chillies and Spring Onion in a blender.
9. Add the blended Onion, Green Chillies and Spring Onion back to the Juices and put it to Bake until it turns into a thick suace
10. Once ready pour this sauce on the Mutton Leg
11. It's ready to be served

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Pani Puri (Pane Pori) Gol Guppay Recipe

INGREDIENTS

Pani (Spicy Water):

• 1 cup mint leaves (Pudina)
• 2 to 4 green chilies (adjust to taste)
• 3 tablespoons tamarind paste (Imli)
• 3 tablespoons lemon juice
• 1 teaspoon black salt
• 1 teaspoon salt (adjust to taste)
• 1/4 teaspoon ginger powder
• 1/8 teaspoon asafetida (Hing)
• 1 tablespoon roasted cumin seed powder
• 1 tablespoon sugar (adjust to taste)
• 1/2 teaspoon black pepper
• 4 cups water (adjust to taste)

Puris (Golgappay):

• 1/4 cup All Purpose flour (Maida or Plain Flour)
• 3/4 cup fine Sooji (Semolina Flour)
• 1/2 cup water (as needed)

COOKING DIRECTIONS

Pani (Spicy Water)

1. Blend everything except the water together to make a fine paste.
2. While blending, add water as needed to blend.
3. Taste to adjust the green chilies as they can be mild or hot.
4. Add more lemon juice, sugar, and salt as needed to your desired taste.
5. Remember you will be adding more water to dilute so paste should be spicier.
6. Strain the paste using water as needed.
7. After straining mix the paste with remaining water or adjusting to the taste.
8. The pani (water) will taste best if refrigerated for a day.
   

Dough for Puris

1. Mix the flour and sooji. Add water as needed to make firm dough.
2. Knead the dough until it is pliable.
3. Cover the dough with a damp cloth for about ten minutes.
4. Damp two kitchen towels, spread one damp towel over a cookie sheet or plain surface, close to where you are going to fry the puris.
5. Divide the dough into about 60 small balls.
6. Keep them under a damp cloth. Start rolling each ball to about a 2-inch diameter circle.
7. Place over a damp towel and cover with another damp towel.
8. Do this for all 60 puris.
   

TIP: Placing the puris between damp cloths helps the puris to puff evenly on all sides.

Prepare Puris

1. Heat the oil on medium high heat.
2. Oil should be about 1 1/2 inch high in frying pan.
3. To test the oil, put a little piece of dough in the oil.
4. The oil is ready if the dough comes up right away and does not change color.
5. Start frying the puris, starting first with the puri you first rolled.
6. Put one puri in the oil and press lightly.
7. When it puffs turn over and put another puri in the oil.
8. Keep adding six to eight puris at a time.
9. Fry the puris until they are golden-brown all around by turning a few times.
10. Take the puris out and place over paper towel, so the excess oil is absorbed.

TIP:

1. When taking the puris out of the frying pan, make sure to tilt the skimmer so that the excess oil is drained before placing on the paper towel.
2. Fry all the puris. They should be crisp and puff like a ball.

Serve

1. Pani puris are served by making a small hole in each puri.
2. Fill the puris with boiled and chopped potatoes, or boiled chickpeas.
3. Finish by filling each puri with the spicy pani (water).
   

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Vegetable Cutlet (Vegitabal cutlit)

INGREDIENTS

• Potato - 2
• Carrot -1
• beans - 8
• Peas - 1/4 cup
• Onion - 1/2 sliced
• green chilly - 1 chopped
• Garam Masala - 1/2 tbsp
• Cilantro and mint chopped - few
• Ginger garlic paste - 1/2 tbsp
• turmeric - 1/4 tbsp
• Oil for deep frying
• bread crumbs - 2 slices
• Cashew nuts - 8 crushed
• Maida - 2tbsp
  

COOKING DIRECTIONS

1. Pressure cook all the vegetables together and mashed it.
2. Heat 1tbsp oil in a pan, add the chopped onion and ginger/garlic paste.
3. Once it is done add the green chillies and turmeric and garam masala and mix everything together and cook for 1 mins.
4. Now add the mashed vegetables and salt and the chopped mint(3 0r 4 leaves) and chopped cilantro.
5. Don’t add water to it. Allow it cook for 3-4 mins. Now remove it from fire. Make small lemons size balls from the mixture.
6. Make a maida batter (all purpose flour) 2tbsp of maida and little water.
7. Now dip each piece one by one in the maida batter.
8. And then roll it in the bread crumbs and flatten the balls and deep fry it in the oil.
9. Now the delicious crispy cutlet is ready.

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Moong Dal Crumpets (Mung Daal Crumpits)

INGREDIENTS

• 1/2 cup yellow moong dal - soaked for 5-6 hours


• 1 onion grated


• 2 green chillies


• 1 teaspoon salt


• 1 egg


• 1 Tablespoon jeera powder


• 1 Tablespoon dhana powder


• 1/2 teaspoon baking powder


• 1/4 cup sweetcorn


• 1/2 cup chopped dhania

COOKING DIRECTIONS

1. Grind moong dal in food processor.


2. Add egg. Remove from frood processor.


3. Add rest of the ingredients.


4. Heat little oil at a time and cook the crumpets on both sides.


5. Serve hot with sauce or chutneys.
   

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Methi Pakoras (Maithi Pakorras)

INGREDIENTS

• Methi leaves 1 bunch
• Gram flour 1/2 cup
• Wheat 1/2 cup
• Ground rice (optional) 1/2 cup
• Ginger 1" piece
• Green chillies 5
• Mango powder 1 tsp
• Sour curd 1/4 cup
• Salt and sugar to taste
• Oil for frying

COOKING DIRECTIONS

1. Chop methi leaves very finely.
2. Wash and squeeze out the water.
3. Mix all the above ingredients together.
4. Add 1 tbsp. hot oil in this batter.
5. Now make pakoras and deep fry to a golden brown.
6. Serve with lime pickle, tea or chutney.

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Aloo Cholay (Alu Choly)

INGREDIENTS

• Potatoes 1/2 kg boil, peel, cut in small pieces
• Chickpeas 1/2 kg wash and soak in water for 30 minutes
• Masoor lentil 1/2 cup washed
• Tomatoes 4, finely chopped
• Green chillies 6, finely chopped
• Mint 1/2 bunch, finely chopped
• Onions 3 medium, sliced fine, soaked in salted water
• Lemons 2, cut in eight pieces
• Soda bicarbonate 1 tsp
• Cumin seeds 1/2 tbsp, roasted and powdered
• Sonth 1/2 tsp powdered
• Chaat masala 1/2 tbsp
• Sweet and sour tamarind chutney as needed
• Salt to taste

COOKING DIRECTIONS

1. Drain the chickpeas. In a large pan combine chickpeas with masoor daal add water and bring to boil.
2. Turn down heat add soda bicarbonate.
3. Cook till tender. Remove from heat, add sonth, salt and a little cumin seed powder and mix well.
4. Serve the remaining ingredients in separate small dishes; do not add to the chaat, before serving.
5. Let people help themselves according to taste.
6. Chaat spoils quickly if onion, tomatoes and potatoes are added in with it.

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Mixed Vegetables (Mexed Vegitables)

Ingredients

• 1 tsp fenugreek (Methi) leaves
• 1 tomato
• 1 medium onion-chopped
• 1 tsp cumin seeds (Zeera)
• ½ tsp. salt to taste
• 1/4 tsp turmeric (Haldi) powder
• 3-4 green chilies chopped
• 2-3 tbs. oil
• ½ cup cauliflower -chopped
• 4 pcs. Arvi
• 2 potatoes
• 1 capsicum
• 1 radish
• ½ cup all type of beans-chopped
• 1 turnip (Shaljam)
• 1 beetroot (Chuqandar)
• ½ cup cabbage chopped
• ½ cup peas
• 1 eggplant (Bengan)
• 1 carrot

Instructions

1. This dish is made with as many vegetables as you like.
2. Their quantity should be adjusted according to your needs and the size of the vegetable available.
3. The following is a list of the vegetables that make a great dish, but you can adjust it according to your own personal likes/dislikes:
4. Potato, Cabbage, Cauliflower, Eggplant, Radish, Bell peppers, Carrot, Peas, assorted beans, beetroot.
5. All chopped.
6. Heat the oil and add all the ingredients and spices.
7. Cover and cook on very low heat till the water has dried and all the vegetables have become soft.
8. It is better if they are a little bit crunchy.
9. Serve with naan or boiled rice

Serving: 4 persons

DO NOT ADD EXTRA WATER. LET THEM COOK IN THEIR OWN JUICES.

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Chicken Tikka (Chickkin Tika)

Ingredients

• 1 kg. chicken1
• ½ tsp. ginger (Adrak) paste
• 1½ tsp. garlic (Lehsan) pastebunch fresh Coriander (Dhaniya) leaves
• 3-4 green chilies
• 1 medium onion
• 1 tsp garam masala
• 4-5 whole dried red chilies
• ½ salt (according to taste)
• 6 tbs. yogurt OR 3 tbs. lemon juice

Instructions

1. Mix all the spices together.
2. Put in a blender and make a paste.
3. Make 4-5 deep cuts on each side of the chicken pieces.
4. This will help it cook better on the inside as well as giving it a better flavour.
5. Coat the pieces with the paste and leave to marinate for a few hours preferably overnight in fridge.
6. Then BBQ or bake in oven.
7. If baking in the oven use an aluminum tray covered with foil for the first 20 minutes at 375o F.
8. Uncover, turn the chicken over, and cover it up again. Bake for an additional 10-15 minutes.
9. By this time the chicken should be cooked.
10. Increase the temp to 4500F , uncover and bake until the top is dry and the cuts that you made have 'opened up'.
11. Turn over and when it looks done - it’s done!
12. Serve with salad and naan

Serving:

2 to 3 persons

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Fried Fish (Frid Fissh)

Ingredients

• 1 kg. fish filets

Marinate:

• ½ tsp. salt (according to taste)
• 2-3 tsp. lemon juice
• 1 tsp. garlic (Lehsan) paste
• ½ tsp. chili (Lal Mirch) powder
• ¼ tsp. carom seeds (Ajwain)

Batter for frying:

• 4-5 tbs. basin (Chana or rice flour)
• ½ tsp. salt (according to taste)
• ½ tsp. chili (Lal Mirch) powder

Instructions

1. Mix the ingredients for marinate.
2. Coat the fish with the marinate and leave for 2-3 hours in fridge.
3. Prepare batter using water to make paste (not too thick or thin).
4. Dip the pieces in batter and deep fry till golden brown.
5. Serve with fries or Mint (Podina) sauce and naan.

Serving:

2 to 3 persons.

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Besan KI Roti ( Basan Ki Rote)

Ingredients

• 3 cups besan ata
• 1½ cup wheat flour
• ½ tsp. salt
• ¼ tsp cumin seeds (Zeera)
• ¼ tsp. chili (Lal Mirch) powder
• 2 tbs. oil
• 1 pinch asafetida (Heeng)
• 2 cups ghee

Instructions

1. Mix besan and wheat flour.
2. Add salt and mix.
3. Add a little water and mix.
4. The consistency should be soft and putty-like.
5. It helps if you kneed it with a wet hand.
6. Keep the dough in the fridge for 5 minutes.
7. Divide this dough into 4 portions.
8. Roll each portion into a ball and flatten it into a chapati shape (round).
9. Spread a little oil or ghee on it.
10. Make a cut in it from the center to the edge.
11. Pick up the cut edge and start rolling it so that you end up with a cone.
12. With the palm of your hand flatten it while twisting it so that it once again forms a ball type thing.
13. Flatten it again in chapati shape and fry it on medium to low heat with three tbs.
14. oil or more depending on the size of the frying pan.
15. Turn it over once the bottom is golden brown.
16. When both sides are golden brown it’s done.
17. Serve with garlic chutney, achar or raita.

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