Chanay Ki Dal Gosht

Ingredients:

Chanay Ki Daal Gosht

• ½ kg. mutton or chicken
• 1½ tsp. salt (according to taste) 
• 1¼ tsp turmeric (Haldi) powder 
• 1/2 tsp chili (Lal Mirch) powder 
• 1 medium onion chopped 
• 1 cup Dal Chana presoaked 
• ¼ tsp. ginger (Adrak) paste 
• ¼ tsp. garam masala 
• 3 tbs. oil 

Method:

1. Fry the onion in oil till it starts to turn brown. Add the spices and meat and let the water dry.
2. Add the soaked Dal and 2 glasses of water. Cover and leave on low heat to tenderize.
3. When both meat and Dal have softened add Ginger (Adrak) and garam masala.
4. Baghar /Tarka: Fry a few slices of onion in a little oil and when brown add along with hot oil to the dish.
5. Garnish with fresh Coriander (Dhaniya) leaves and chopped green chili.
6. Serve with lemon.

TIP: If cooking chicken boil the Dal beforehand because chicken does not take that long to tenderize whereas the Dal takes a longer time. 

Serving: 5 to 6 persons

Enjoy Your Cooking!!! :)

Dhokla

Ingredients: 

Dhokla

• 1 cup besan
• 1/2 tsp ginger paste
• 1/2 tsp green chilli paste
• 1 tsp salt
• 1/2 tsp turmeric powder
• 1 tsp sugar
• 1 tbsp oil
• 1/2 cup sour curd
• 1/2 cup water
• 1 tsp fruit salt

For tadka:

• 1/2 tsp mustard seeds
• 4-5 curry leaves
• 2-3 green chillies-slit
• 1 tbsp oil

Method: 

1. Mix the besan, ginger paste, chilli paste, salt, turmeric, sugar and oil and beat in the curd. Beat till smooth. Add the water and mix well again.
2. Add the fruit salt, stir gently and pour immediately into the greased tin and place in the steamer.
3. Place a thin cloth between the lid and the steamer, and close tight. Steam for 20 minutes.
4. Remove the tin from the steamer and keep aside.
5. Heat the oil for the tadka, add the mustard seeds, curry leaves and green chillies.
6. Saute till slightly colored, and add L cup water. Cut the dhokla into desired sized pieces and pour the tadka over. Garnish with the coriander and coconut and serve.

Enjoy Your Cooking!!! :)

Khandvi

Ingredients:

Khandvian

• 2 cups besan
• 1 tsp. salt
• ½ tsp. crushed chilies
• ½ tsp. cumin seeds (Zeera)
• ½ tsp garam masala
• Water 2 cups
• ½ oil
• ½ tsp. mustard seeds
• 3 Curry leaves (Karhi Patta)
• ½ tsp. fenugreek (methi)
• 2 tbs. tamarind (Imli) paste
• 1 pinch asafetida (Heeng)

Gravy:

• ½ cup oil
• 2 tbs. onion paste
• 1 tsp. ginger (Adrak) paste
• ¼ tsp. turmeric (Haldi) powder
• 1 tsp. chili (Lal Mirch) powder
• 2 tsp. coriander (Dhaniya) powder
• ½ tsp. garam masala
• ½ tsp. salt

Method:

1. In hot oil heat fenugreek seeds, mustard, zeera, add besan, water salt, chili, garam masala, and cook on low heat. When dry and take the shape of a ball spread on greased plate ½ inch thick layer. When cooled cut any shape 1½ to 2 inches in size.

Make gravy:

1. In hot oil add onion, fry little then add all the spices roast it for few seconds and add 2 cups of water. Cook well and then put khandvian in the gravy.
2. Serve with chapati

Serving: 4 persons

Enjoy Your Cooking!!! :)

Khatti Daal

Ingredients:

Khatti Daal

• 1 cup split moong dal or Masoor dal(Dhuli)
• 1 tsp salt
• ½ tsp. chili (Lal Mirch) powder
• ¼ tsp. turmeric (Haldi) powder
• 2 tbs. tamarind (Imli) water or lemon juice (more if you like it really sour)
• 1 small tomato–chopped
• ¼ cup chopped fresh coriander (Dhaniya) leaves
• 3 whole dried red chilies
• ¼ tsp cumin seeds (Zeera)
• 1 clove of garlic (Lehsan) sliced
• 4-5 curry leaves (Karhi Patta) (optional)
• 3-4 tbs. oil for tempering (Baghar) 

Method:

1. Wash the dal well and soak for at least 15-20 minutes. 
2. In a pot add the dal and a glass of water. Add the salt, chili powder, Turmeric (Haldi) and leave on very low heat to cook. 
3. When the dal has softened to a paste, add the chopped tomatoes and fresh coriander (Dhaniya) leaves and lemon juice or Tamarind (Imli) water.
4. Cook till it attains medium consistency (is neither pasty nor very fluid). Consistency of the dal can be altered according to taste.
5. In a frying pan heat the oil along with the Garlic (Lehsan) and whole red chili and curry leaves. When the Garlic (Lehsan) slices turn light brown add cumin seeds (Zeera) for this to be brown. Put the hot oil (Baghar) to the hot dal and cover immediately.
6. Serve with plain boiled rice.

Serving: 2 to 3 persons

Enjoy Your Cooking!!! :)

Mixed Vegetables

Mixed Vegetables

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

Method:

This dish is made with as many vegetables as you like. Their quantity should be adjusted according to your needs and the size of the vegetable available. 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:

1. Potato, Cabbage, Cauliflower, Eggplant, Radish, Bell peppers, Carrot, Peas, assorted beans, beetroot. All chopped.
2. Heat the oil and add all the ingredients and spices.
3. Cover and cook on very low heat till the water has dried and all the vegetables have become soft. It is better if they are a little bit crunchy.
4. DO NOT ADD EXTRA WATER. LET THEM COOK IN THEIR OWN JUICES.
5. Serve with chapati or boiled rice.

Serving: 4 persons

Enjoy Your Cooking!!! :)

Fish/Shrimp Curry

Fish Curry

Shrimp Curry

Ingredients:

• 1 onion chopped 
• 1/2 kg Fish fillets or shrimps
• Salt according to taste 
• 1/2 tsp chili powder 
• 1/4 tsp haldi powder 
• 1/4 tsp garam masala powder 
• 1 pinch of dried methi 
• 2 tbs yogurt 
• 1 tomato 
• 2-3 whole green chilies 
• 2-3 tbs oil

Method:

1. Saute the onion in oil til transparent.
2. Add all the spices, tomato and yogurt.
3. Mix well and add the fish pieces.
4. Add a few tbs of water if necessary.
5. Cover and cook on medium-low heat for 10-15 minutes.
6. Shrimps take less time to cook.
7. Serve with naan or boiled rice.

Enjoy Your Cooking!!! :)

Fish-Fried

Fried fish

Ingredients:

• 1 kg. fish fillets 

Marination:

• 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

Method:

1. Mix the ingredients for marination.
2. Coat the fish with the marination ingredients 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.

Enjoy Your Cooking!!! :)

Pasanday

Ingredients:

Pasanday

• ½ Kg beef filets
• 1 tbs. Roasted Chana powder
• 2 tbs. poppy seeds (Khaskhash)
• 3 medium sized onions chopped 
• 8 whole dried red chilies
• 2 tbs. peanuts
• 1 tsp. garam masala
• 250 grm. yogurt
• 3-4 tbs. oil
• 1 tsp. ginger (Adrak) paste
• ½ tsp. salt (according to taste)
• 1 tsp. cumin seeds (Zeera) 

Method:

1. Grind all the dry ingredients and mix with the yogurt. 
2. Apply this mixture to the meat and leave to marinate for at least 2 hours. 
3. Heat the oil in a pan. Fry the onion till brown. 
4. Add meat and leave to cook on low heat till tender. Add a little water, if necessary.
5. Serve with chapati or naan.

Serving: 2 to 3 persons

Enjoy Your Cooking!!! :)

Paaye

Ingredients:

Paaye

• 6 pcs. Paya (goat or beef) 
• 1½ tsp salt 
• 1 tsp. turmeric (Haldi) powder
• 1 tsp. chili (Lal Mirch) powder 
• 1 tsp. garlic (Lehsan) paste 
• 1 tsp. ginger (Adrak) paste 
• 2 tbs. corn flour (starch) or 
• 100 grm. Yogurt
• ½ tsp garam masala powder
• 1 tbs. coriander (Dhaniya) powder
• Green Chilies
• 1 bunch fresh coriander (Dhaniya) leaves
• ginger (Adrak) (Julian)
• 1 Onion medium
• ½ cup oil

Method:

1. Wash Paye, boil for 1 minute and Drain the water. 
2. Add Turmeric (Haldi), chili, Garlic (Lehsan) paste, Ginger (Adrak) paste, coriander powder and salt.
3. Add 6-8 glasses of water and leave on a very low heat for 5-6 hours to tenderize. 8-10 hours in case of beef with 10-12 glasses of water.
4. Add corn flour or yogurt, cook few minutes to thicken (stirring all the time to avoid lumps). 
5. Add garam masala. Fry onion in a little oil and add to it.
6. Garnish with fresh Coriander Seeds (Dhaniya), green chili and Ginger (Adrak).
7. Serve with naan.

Serving: 4 to 5 persons.

Enjoy Your Cooking!!! :)

Qorma

Ingredients:

Qorma

• 1 Kg mutton or chicken 
• 4 black cardamom (Bari Ilaichi) seeds
• 18 green cardamom (Chhoti Ilaichi) 
• 24 cloves (Laung) 
• 24 whole black pepper (Kali Mirch) 
• 8 tsp. coriander (Dhaniya) powder 
• 250 grm. onion
• 1 to 1½ tsp. salt (according to taste) 
• 1 ½ tbs. garlic (Lehsan) paste 
• 1 tbs. ginger (Adrak) paste 
• 250 grm. yogurt 
• 1½ to 2 tsp. chili (Lal Mirch) powder
• 250 grm. ghee or oil. 
• 1 pinch of nutmeg (Jaiphal) and mace (Javitri) powder
• 1 tbs. of Kewra 
• 1 tsp. sugar 

Method:

1. Slice the onion finely and fry in the ghee/oil on very low flame till they are golden-brown. 
2. Remove the fried onion from the oil and keep aside. In the oil add all the spices (except the nutmeg, sugar and Kewra) with a little water to prevent burning.
3. Add the meat and mix well with the spices. When the water of the meat has dried, add 2-3 glasses of water (1 glass enough for chicken). By now the fried onion would have cooled and turned crisp. Crush it and add it to the pot.
4. Cover and cook on low flame till the meat is tender. When the meat has softened and the gravy has acquired the desired consistency, add a pinch of Nutmeg (Jaiphal) and Mace (Javitri), Kewra and sugar. Leave on very low heat (dum) for two minutes.
5. Serve hot with naan.

Serving:  6 to 8 persons.

Enjoy Your Cooking!!! :)

Nihari

Ingredients:

Nihari

• 1/2 Kg. beef -ask for Nihari meat (shank) 
• 1½ tsp. salt 
• ½ tsp red chili (Lal Mirch) powder 
• ½ tsp. Kashmiri chili (Lal Mirch) powder
• ¼ tsp. turmeric (Haldi) powder 
• 1 tbs. coriander (Dhaniya) powder 
• 1½ cup oil
• 3 tbs. white flour (maida) 
• 1 tsp ginger (Adrak) paste
• ½ tsp. garlic (Lehsan) paste

For garnishing:

• 1 to 1 ½ inch ginger (Adrak) (Julian)
• 2 tbs. chopped coriander (Dhaniya) leaves
• 3 to 4 chopped green chilies
• 2 Lemon (sliced) 

Special Nihari spices:

• 2 tbs. Fennel (Saunf) 
• ½ tsp black pepper (Kali Mirch) 
• ½ tsp. cumin seeds (Zeera)
• 2 green cardamom (Chhoti Ilaichi) seeds
• 10 cloves (Laung)
• 2 black cardamom (Bari Ilaichi) 
• 1 stick of cinnamon (Dalchini)
• 1 bay leaves (Tezpatta)
• ¼ tsp. nutmeg (Jaiphal) and mace (Javitri)
• 2 tbs. coriander (Dhaniya) seeds 
• 1 stick (Piplee)
• 1 aniseed flower (Badian) 

Method:

1. Put ½ cup oil in a pot. Add meat and fry it a little.
2. Add salt, chili powder, Turmeric (Haldi) powder, Coriander Seeds (Dhaniya) powder and Ginger (Adrak) paste. Add a little water and mix well. 
3. Dissolve maida in 1 cup of water and add this to the meat and bring to boil.
4. Grind all the special Nihari spices, put the grounded mixture of spices in a fine cotton cloth bundle and add to the meat.
5. Add 5-6 glasses of water, cover and leave to tenderize on very low flame.
6. When meat has softened, remove the bundle of spices and cook the curry to desired consistency.
7. Garnish: Fry some onion slices in a cup of oil till golden brown and add to Nihari. 
8. Also garnish with fresh Ginger (Adrak) and green chilies.

Serving: 3 to 4 persons.

Enjoy Your Cooking!!! :)

Chicken Shaslik

Chicken Shashlik

Ingredients:

• 1 Kg. boneless chicken
• 2 tsp Salt
• 1 tsp chili (Lal Mirch) powder
• 2 Green Bell peppers
• 3 Medium Onions
• 6 Small green chilies
• ½ Kg canned whole/diced tomatoes
• ½ Cup Ketchup
• 3 tbs. Soy Sauce
• 3 tbs. Oil

Method:

1. Cut the chicken into cubes and fry it in oil on low-medium heat until the chicken is white. (15 minutes) 
2. Dice the tomatoes if you're using whole ones. Add this to the chicken. De-seed the bell peppers and cut them into 1 inch chunks. Cut the onions into chunks and add these in as well. 
3. 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. 
4. Or put chunks of onion, bell pepper and chicken cubes into skewers and fry in pan with other ingredients.
5. Serve with plain boiled rice or fried vegetable rice.

Serving: 3 to 4 persons

Enjoy Your Cooking!!! :)

Seekh Kabab

Ingredients:

Seekh Kabab

• ½ kg. finely grinded minced beef 
• ½ tsp. salt (according to taste) 
• 1 tsp. chili (Lal Mirch) powder 
• 1 small onion-chopped 
• ½ tsp. garam masala 
• 1 small onion-chopped and fried 
• 1 egg 
• 1 tbs. lemon juice 
• ½ tsp. ginger (Adrak) paste 

 For Garnishing:

• 1 lemon
• 2 onion

Method:

1. Mix all spices/ingredients together and add to the minced beef. Mix well, cover and leave in fridge to marinate for 3-4 hours.
2. Form into long kababs (like sausage) and either fry in a little oil or barbeque.
3. Serve with sliced onion, Mint (Podina) chutney, lemon and paratha or naan.

Serving: 2 to 3 persons

Enjoy Your Cooking!!! :)

Matar Pulao

Matar Pulao

Ingredients:

• 1 cup rice pre soaked 
• 1 black cardamom (Bari Ilaichi) 
• 6-8 cloves (Laung)
• 6-8 whole black pepper (Kali Mirch) 
• 1 tsp. cumin seeds (Zeera) 
• 1 med. size stick of cinnamon (Dalchini)
• 2 tsp garlic (Lehsan) paste 
• 1 tsp ginger (Adrak) paste 
• 1 tsp. salt according to taste 
• 3-4 tbs. oil 
• 1 cup of peas 

Method:

1. Add all spices and mix. Add the peas along with half a cup of water. Cover and cook on medium heat till semi-soft. (If using frozen, don’t cook)
2. Add the soaked rice to the pot.
3. Add water rising to one and a half cm. above the surface of the rice.
4. Cover and cook till rice is soft and water dries and then lower the heat to the minimum. Remove after about five minutes.
5. Serve with Raita or Achaar.

Serving: 2 persons

Enjoy Your Cooking!!! :)

Aaloo Methi

Ingredients:

Aaloo Methi

• 250 g. Potato - peeled and cut into small pieces.
• 2 to 3 clove of garlic (Lehsan) - chopped 
• ½ tsp. cumin seeds (Zeera)
• 2-3 whole dried red chilies 
• ½ tsp. salt (according to taste) 
• 1/8 tsp. turmeric (Haldi) powder 
• 1 cup fresh fenugreek (Methi) leaves OR 1 tsp. driedfenugreek (Methi) Leaves
• 2 tbs. oil 
• 1 medium tomato, chopped -optional

Method:

1. In oil, fry the pieces of Garlic (Lehsan) till they start to turn brown. 
2. Add Cumin Seeds (Zeera) and red chili. When it gets brown, add the spices (and the chopped tomato).
3. When the spices and tomato are well mixed add the potatoes.
4. When the potatoes are half done, add Fenugreek Leaves (Methi) and cook till water dries.
5. Cook throughout on low heat.

Serving: 2 persons

Enjoy Your Cooking!!! :)

Dal Moong-Phareri

Ingredients:

• ½ cup Moong Dal (Dhuli) presoaked for 2-3 hours
• 1 tsp. salt (according to taste)
• 1/2 tsp chili (Lal Mirch) powder
• 1/4 tsp turmeric (Haldi) powder
• 6-7 whole black pepper (Kali Mirch)
• 6-7 cloves (Laung)
• 1 black cardamom (Bari Ilaichi)
• 1 tsp. cumin seeds (Zeera)
• 1 tsp. ginger (Adrak) paste
• 1 small onion
• 4 tbs. oil 

 
For garnishing:

• Few fresh coriander (Dhaniya) leaves
• Chopped green chilies
• 1 Lemon

Method:

1. Sauté the sliced onion in oil till light brown.
2. Add all spices and Dal. Mix well. Add water 1/3 cup.
3. Cover and cook on medium heat till soft and water has dried.
4. Garnish with fresh coriander (Dhaniya) leaves, chopped green chilies and lemon.
5. Serve with paratha or chapatti.

Serving: 2 to 3 persons

Enjoy Your Cooking!!! :)

Bengan ka Bhurta

Ingredients:

• ½ g. 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

Method:

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). When ready it will come in a ball shape and will turn light brown
4. It can be served with rice, chapati.

Serving: 3-4 persons

Enjoy Your Cooking!!! :)

Bhindi Gosht

Ingredients:

Bhindi Gosht

• 1 Kg. Mutton
• ½ kg Bhindi 
• ¼ tsp. turmeric (Haldi) powder
• 1 tsp. chili (Lal Mirch) powder
• 3 tbs. coriander (Dhaniya) powder
• 2-3 medium onion –chopped or sliced
• ½ cup oil
• 1 tbs. ginger (Adrak) paste
• 1 tsp. garlic (Lehsan) paste
• 1 tsp. garam masala powder
• 6-8 cloves (Laung)
• 6-8 black pepper (Kali Mirch)
• 2 black cardamom (Bari Ilaichi)
• 1-1½ tsp. salt (according to taste) 
• 1 cup fresh coriander (Dhaniya) leaves
• 2-3 green chilies – chopped

Method:

1. Fry the onion in oil till brown. Remove the onion and grind.
2. Add Haldi, Dhaniya, Mirch, Adrak, Lehsan and salt in the oil. Fry with little water till it dries. 
3. Add mutton and ground onion and cook till water dries again. 
4. Add 3 to 4 glasses of water, cover and cook till the meat tenderizes. 
5. When meat is almost done, add Bhindi and cook till the Bhindi is done and the required gravy is left. Cook throughout on low heat.
6. Garnish with fresh Dhaniya and green chilies.
7. Serve with naan.

Serving: 6 – 8 persons

Enjoy Your Cooking!!! :)

Murgh Do Piaza

Ingredients:

Murgh Do Piaza

• ½ Kg. chicken 
• (can also be cooked with beef or mutton) 
• 6-7 onions chopped 
• 3-4 whole dried red chilies
• 2 tsp garlic (Lehsan) 
• 2 tsp ginger (Adrak) 
• 1 tsp garam masala powder 
• 3 tbs. yogurt 
• 3-4 tbs. oil 
• ½ tsp. salt (according to taste) 

Method:

1. Sauté slices of 1 onion in oil till light brown.
2. Add Garlic (Lehsan), Ginger (Adrak), salt and meat and allow the water to dry on medium heat stirring constantly.
3. Then add red chilies and rest of the onion and add about 2-3 glasses of water. Cover and leave to soften on low heat. 
4. When the meat is tender and the water has dried (otherwise dry water on high heat), add yogurt (well whipped) and cook till the oil is seen to be separating out. Add garam masala and mix and remove from heat.
5. Serve with naan

Serving: 2 to 3 persons

Enjoy your Cooking!!! :)

Gobhi Gosht

Ingredients:

Gobhi Gosht

• 1 Kg. mutton 
• 1 Kg. Cauliflower (Gobhi)-chopped
• 1½ tsp. salt (according to taste) 
• ¼ tsp. turmeric (Haldi) powder 
• 1 tsp. chili (Lal Mirch) powder 
• 2 medium onion-chopped 
• 4-6 tbs. oil 
• 1 tsp. ginger (Adrak) paste 
• ½ tsp. garlic (Lehsan) paste 
• 2 tomato-chopped 
• 6-8 whole black pepper (Kali Mirch) 
• 3-4 cloves (Laung)
• 2 black cardamom (Bari Ilaichi) 
• ¼ tsp. cumin seeds (Zeera) 
• 1 tsp. garam masala
• 1 cup fresh coriander (Dhaniya) leaves-chopped
• 3-4 green chilies
• 1 small of ginger (Adrak)-sliced in julian

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. When meat is almost done add Cauliflower(gobhi). Cook till cauliflower is done and the water dries. 
3. Garnish with fresh Dhaniya leaves, sliced ginger.
4. Serve with chapati or rice.

Serving: 6 to 8 persons

Enjoy Your Cooking!!! :)

Guwar Ki Phali

Ingredients:

Guwar ki Phali

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

Method:

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

Serving: 3 persons.

Enjoy your Cooking!!! :)

Chicken Makhani or Butter Chicken

Ingredients:

Chicken Makhani (Butter Chicken)

a)

• 4 -5 chicken breasts (skinned, cleaned, cubed)
• 1 tsp. chili (Lal Mirch) powder
• 1 tsp. lemon juice
• 1 tsp. butter
• salt to taste

b) Marination:

• 2 tbs. yogurt
• 1 tbs. ginger (Adrak) finely crushed or paste
• 1 tbs. crushed garlic (Lehsan)
• 1 tsp red chili (Lal Mirch) powder
• 1 tsp mustard oil (or ½ tsp crushed Rai)
• 1 tsp lemon juice
• 1 tsp garam masala
• 1 tsp. salt

c) Makhani sauce:

• ½ tsp garam masala
• 2 tsp sugar
• ½ tsp chili (Lal Mirch) powder
• 400 g. tomato puree
• 1 tsp crushed ginger (Adrak)
• 1 tsp crushed garlic (Lehsan)
• 100 ml crème
• 1/2 tsp fenugreek (Methi) Leaves 
• 500 grm. butter
• 2 green chilies 
• ¼ tsp. salt

Method:

a)
1. Add mixture of chili powder, lemon juice, and salt to chicken. Leave for 30 minutes.

b)
1. Remove whey of yogurt (hang in muslin cloth 15 min or if using homemade Drain excess whey).
2. Mix chili powder, salt, Garlic (Lehsan), Ginger (Adrak), lemon, garam masala, and Rai.
3. Combine spices and yogurt.
4. Marinate chicken. Make sure to coat thoroughly, if short make more marinade. Chill chicken 3-4 hours.
5. Skew chicken. Cook 425-450 F (depends on broiler) for 8-15 min. Turn skewers every 5 minutes. Watch carefully, chicken to be cooked thoroughly and a bit toasted.

c)
1. Heat butter in medium sized pan. Add garam masala. Wait till crackles. Add Ginger (Adrak), Garlic (Lehsan), and 2 green chilies. Cook for 2 minutes, add tomato puree, chili powder, garam masala, salt and 1 cup water. Boil, reduce heat, simmer 10 min. add sugar & Fenugreek (Methi)) leaves

2. Add chicken. Simmer 5 min. add cream. 

3. Serve with rice or naans.

Serving: 5 persons

Enjoy Your Cooking!!! :)

Sunday Special

Aaloo Bhujia

Sooji Halwa

Ingredients:

Puri and Cholay

Puri

• 2 cups white flour (maida) & 
• ½ Cup Aata (makes about 15 puris)
• Oil for deep frying 

Aloo ki Bhujya

• 250 g. potato 
• ½ tsp. salt 
• ½ tsp chili (Lal Mirch) powder 
• ¼ tsp. turmeric (Haldi) powder 
• ½ tsp. onion seeds (Kalonji) 

Cholay

• ½ cup boiled Chanay
• ¼ tsp. salt 
• ¼ tsp baking soda 
• ¼ tsp cumin seeds (Zeera) powder 
• ¼ tsp crushed whole red chilies
• 1/8 tsp. turmeric (Haldi) powder
• 1/8 tsp garam masala powder

Halva

• 2 tbs. semolina (Suji) 
• 2 tbs. ghee 
• 3 tbs. sugar 
• 3 green cardamom (Chhoti Ilaichi) seeds
• A pinch of yellow food color(optional) 

Method: 

Puri

1. Mix maida and flour. 
2. Make the dough with 1 cup of water using 2 tsp oil to help in making dough. 
3. Make into small puris (pancake like) as flat as you can and deep fry in hot oil.

Aaloo Ki Bhujya

1. Cut the potatoes into small cubes.
2. Add spices, 1 cup of water and leave on low heat.
3. When soft, mash lightly.

Cholay

1. In a pot put softened Chana, 1½ cup water and add spices. 
2. Cook till very tender. Mix and mash slightly.
3. Cook till bubbles appear then remove from heat.

Halva

1. Put the Suji and ghee in a pot along with Ilaichi seeds and fry until lightly brown on very low heat. 
2. Meanwhile combine sugar and 1 cup of water to make syrup. Add this to the Suji and cook on low heat to desired consistency. 
3. If you want to color the halwa add the color to the syrup before pouring it into the Suji. 

Serve with Achaar or Yogurt.

Serving: 2 to 3 persons

Enjoy Your Cooking!!! :)

Haleem

Ingredients:

Haleem

• 2 kg. beef (boneless) 
• 1½ tbs. salt 
• 2 tsp chili (Lal Mirch) powder
• 1 tsp turmeric (Haldi) powder 
• 1 bay leaves (Tezpatta) 
• ½ kg. Dal Chana 
• 300 grm. whole wheat 
• 100 grm. barley (jaw)
• 1 cup oil
• 1 tsp. garam masala
• 1 large onion
• 3 to 4 Lemon (sliced) or juice
• 10-12 green chilies
• 1 cup chopped coriander (Dhaniya) leaves
• ¼ cup sliced ginger (Adrak)-Julian

Method:

1. Soak all three grains overnight.
2. Fry the meat in oil. Add 1 tsp. salt, ½ tsp. Turmeric (Haldi) powder, 1 tsp. chili powder, bay leaf and 6-8 glasses of water. Cover and leave on low flame to tenderize until the meat is extremely soft. 
3. Meanwhile, put the grains and dal in a pot with 1 tsp. salt, 1 tsp chili powder and ½ tsp Turmeric (Haldi). Add water and cook on low flame till very soft. 
4. When meat and the grains are soft, mix them together, leave on a very low flame and keep mashing and mixing rigorously. It is ready when starts to boil and becomes bubbly.
5. Fry onion in oil (for Baghar) and for garnishing. Add the oil to the mixture and keep aside the fried onion for garnishing.
6. Remove from heat and serve with garam masala, fresh Coriander (Dhaniya) leaves, green chilies, fried onion and lemon.
7. TIP: whenever frying onion for "Baghar" or as accompaniment with Haleem, fry on very low heat for a good flavor. You can hurry it up and fry it on a high heat but you'll just get a burnt sort of flavor.

Serving: 8 to 10 persons

Enjoy Your Cooking!!! :)

Chops - Fried

Ingredients:

Fried Chops

• 1 kg. chops
• 1 tsp. salt (according to taste) 
• 2-3 tsp. lemon juice 
• 1 tbs. garlic (Lehsan) paste 
• ½ tsp. chili (Lal Mirch) powder 
• 1 tsp. garam masala 
• 1 tbs. ginger (Adrak) paste 
• 1 egg 
• ½ cup breadcrumbs 
• ¼ tsp. Black Pepper (Kali Mirch) powder.
• Oil for frying

Method:

1. To the chops add ¾ tsp salt, lemon juice, Garlic (Lehsan), Ginger (Adrak), chili powder and garam masala. 
2. Half cook in a pot on low fire. Add a little water if necessary. 
3. When more than half tender remove from heat. 
4. Whip the egg with ¼ tsp salt and ½ tsp Black Peppercorn. (Kali Mirch).
5. Dip the chops into the egg whip one by one, coat with breadcrumbs and deep fry.
6. Serve with Mint (Podina) chutney and naan.

Serving: 3 to 4 persons

Enjoy Your Cooking!!! :)

Aaloo Matar Qeema

Ingredients:

Aaloo Matar Qeema

• ½ kg. minced beef
• 250 g. Matar
• 250 g. Potatoes
• 2 tomatoes
• 1 onion (large size)
• 6 tbs. oil
• 6 whole black pepper (Kali Mirch)
• 6 cloves (Laung)
• 1 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

Method:

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. Add mince meat and potatoes, mix and dry the water again.
4. Add 2 glasses of water cover and cook till meat is tenderized and the water dries.
5. Add Matar and cook till it is soft.
6. Sprinkle garam masala powder. 
7. Garnish with fresh green Coriander (Dhaniya) leaves, green chilies and Ginger (Adrak) slices and lemon juice.
8. Serve with naan 

Serving: 4 to 5 persons

Enjoy you Cooking!!! :)