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Friday, August 31, 2007



2 whole chickens, skinned

1 1\2 kilograms rice, basmati

500 grams yogurt

1 tablespoon red chili powder

- As per taste salt

1\2 teaspoon turmeric

2 teaspoon coriander powder

1 tablespoon garam masala

1 - lemons (large) juice

4 medium onion skinned & thinly sliced

3 tablespoon garlic (crushed)

2 teaspoon ginger (crushed)

10 - green chillies

1 cup coriander, fresh, chopped

1\2 cup mint leaves

1\2 cup oil

6 - green chillies, chopped

2 tablespoon coriander leaves, chopped

- some saffron,soaked in two tbsp water

- drops kewra

- few drops of yellow food color

Cooking Method

1. Heat the oil or ghee in a heavy based sauce pan and fry the onions for 8-10 minutes until light brown. Remove the onions from the oil and reserve 1\4 onions for later use.

2. Put the fried onions, garlic, ginger, coriander leaves, mint, green chilies, salt and pepper in a blender or food processor and blend to a paste. Mix this paste with yogurt, garam masala, lemon juice and 2 tbsp. oil. Cut each chicken into eight pieces and then marinate with the yogurt mixture for about 6 hours or overnight in a refrigerator.

3. Put the rice in a sieve and wash it thoroughly under a running cold tap until the water runs clear. Soak the rice in plenty of water for half an hour. In a large heavy based pan put plenty of water and add 1 stick cinnamon, 6 cloves, 5 big cardamoms, 8 small cardamoms, 2 bay leaves and salt. Bring it to a rapid boil and add the washed rice. When the rice are 1\4 cooked, drain and keep aside.

4. In a large pan place 1\2 cup of oil at the bottom of a large heavy based pan then place the chicken and all the marinade. Cover the meat with the rice and level it with a spatula. Sprinkle reserved fried onions, chopped coriander, green chilies and saffron on the top of the rice. Mix the food color with a little water and sprinkle over the rice.

5. Cover with a tight fitting lid or cover with a large piece of thick aluminum foil and then place the lid. Cook for 15 minutes on medium heat then reduce the heat to a very low and cook for further 20 to 25 minutes, until the rice and meat are tender.

6. Once the dish is cooked, leave it covered for a few minutes. Then remove the lid, fluff up the rice with a fork.

7. Serve with Raita and Baingan Ka Raita.



2 medium onions, finely chopped

1\4 cup oil

450 grams minced meat (keema)

1 1\2 teaspoons garlic, minced

1 1\2 teaspoons ginger, chopped

1 teaspoon chili powder

1 teaspoon coriander powder

1\4 teaspoon turmeric powder (haldi)

2 teaspoons salt

2 - tomatoes, chopped

2 tablespoons yogurt, beaten

300 grams potatoes (peeled and cubed).

1 teaspoon garam masala powder

2-3 - green chilies, thinly sliced

3 tablespoons coriander leaves, chopped

Cooking Method

1. Fry onions in a heavy based sauce pan over medium heat, stirring time to time.

2. When onions are soft but not brown, add minced meat and garlic. Stirring all the time, cook over medium heat for 3-5 minutes or until all the moisture has dried up and meat turns brown.

3. Add chili powder, coriander powder, turmeric, salt and 3 tablespoons water and stirring constantly, cook for 2 minutes.

4. Add chopped tomatoes and yogurt and cook for five to ten minutes, stirring all the time. Add a little water if feel necessary during the process.

5. Add potatoes and mix it well, add one cup of water, cover and cook for 30 minutes over low heat or until potatoes are cooked. If water dries before potatoes are cooked, add more water.

6. Add garam masala, green chilies and coriander leaves. Mix well and serve hot with Chapati



500.00 grams boned lamb

2.00 medium onion skinned and finely chopped

2.00 teaspoon garlic (crushed)

2.00 level teaspoon red chili powder

2.00 teaspoon salt

1.50 teaspoon coriander seeds, ground

1.00 teaspoon black pepper

1.00 teaspoon cumin seeds, zeera

1/2 level teaspoon turmeric, ground

3.00 whole black cardamoms (bari Iliachi)

1.00 inch piece cinnamon stick

3.00 whole tomato, fine diced

1.00 inch piece ginger (crushed)

500.00 grams turnips (shalgum)

2.00 teaspoon sugar

1.00 cup water

Cooking Method

1-Cut meat into 1/12 inch pieces. And put it in a bowl. Add yogurt to the meat and mix well. Add the ginger garlic paste and all the whole and ground spices including salt to the meat. Stir well to coat the meat thoroughly and mix all spices.Cover and leave to marinate at room temperature for about 3-4 hours.

2. While the meat is marinating, peel the turnips and cut into half if small, and quarters if large. Keep them in plenty of water.

3. Heat oil in a heavy based pan. Add the onions and stirring frequently,fry them until a pale golden color, taking care not to over brown them. Put the marinated meat and chopped tomatoes in it. Cook over low heat for about 45 minutes, stirring occasionally, until all the moisture has evaporated and meat is tender

4.Add the turnips and sugar. Mix well and cook for 3-4 minutes or until the oil separates from the gravy

5. Pour water in it, mix well, then cover with a tight fitting lid. Reduce the heat and allow to simmer gently until the oil separates and floats to the top and sauce is thickened.

6. Serve with white boiled rice.



1 kilogram bitter gourd, karaila

1\2 kilogram minced beef or mutton

3 medium onion, peeled and thinly sliced

4 cloves garlic (crushed)

1 inch piece ginger (crushed)

2 tablespoons coriander leaves, fresh

3 whole green chillies

1 tablespoon red chili powder

2 teaspoons salt

- - oil for frying

Cooking Method

1. Peel of the bitter gourd, make a long cut in it and take out all the seeds. Sprinkle salt in and out of the bitter and put it aside for at least two hours. Wash the bitter gourd with plenty of water and rinse them softly.

2. Cook mince meat with one onion, one tomato,garlic, ginger, one tsp. red chilly powder and one tsp. salt.

3. Fill the mince meat in each bitter gourd, sew it with needle and thread. Deep fry them on medium heat until they turn golden.

4. Cook one onion, one tomato, one tsp. chilly powder, one tsp. salt and half cup of water. Cook it over low heat for ten to fifteen minutes or until the onion and tomato get soft. Mash it with the back of a wooden spoon to make gravy. Add one fourth cup oil in the gravy and cook from three to four minutes.

5. Put the fried bitter gourd in the gravy and cook for five minutes.

6. Garnish it with tomato, onion, Green chilly coriander


Serve with Roti



1 kg Meat (chicken , beef or mutton b

1/2 kg Wheat

2 cup tomato puree

20 - green chillies

1 teaspoon garlic paste

1 teaspoon ginger paste

1 teaspoon red chili powder

1/2 teaspoon black pepper

5 cup Stock

1/2 cup ghee or oil

2 medium onion sliced

Cooking Method

1. Soak the wheat or gaihun in water for seven to eight hours. In a broad pot add wheat, salt and 1 1/2 liter water and cook it on medium flame till tender.

2. Take another pot, add meat, salt, whole green chilies, ginger, garlic paste, red chili powder, black pepper powder & tomato puree and cook it till tender (add 2 to 3 glasses of water in case of beef or mutton).

3. When the meat is tender then use a chopper to obtain haleem like consistency, however, the traditional method is the use of Ghotna.

4. Then add tender wheat & stock and cook the mixture till it is thick.

5. Heat oil/ghee in a pan and fry the onions till golden brown, pour it on the Hareesa as a decoration.

6. Serve it with lime, chopped green chilies, sliced ginger and garam masala Powder. This dish goes best with Nan



1\4 cup oil

2 - cinnamon sticks

6 - cloves

1 teaspoon cardamom seeds

1 large onions, finely chopped

1 1\2 teaspoon garlic paste

1 1\2 teaspoon ginger paste

1 kilogram lean lamb,cubed

1 1\4 cup plain yogurt

1 teaspoon saffron,soaked in two tbsp water

1 teaspoon chili powder

1\2 cup ground almonds

1 1\2 teaspoon salt

1 1\2 cup coconut milk

4 - dried red chillis

Cooking Method

1. Heat oil in a heavy saucepan. Add cinnamon, cloves and cardamom and fry for 1 minute. Add onion, sauté until soft, stirring occasionally.

2. Add garlic and ginger and fry for 3 minutes, stirring frequently. Add lamb cubes and fry until brown, about 5 minutes.

3. Whisk yogurt, saffron mixture, salt and chili powder together and add to lamb cubes. Cook for 5 minutes.

4. Grind almonds with enough water to form a thick paste. Add paste and whole chilies to lamb cubes, stir well to mix paste with gravy. Simmer for 5 minutes over low heat.

5. Add coconut milk, reduce heat to low, cover and simmer for 35-40 minutes or until lamb is cooked through and tender. Uncover the pan for the last 10 minutes of cooking.

6. Transfer to a warmed dish and serve at once.



1\2 kilogram minced beef or mutton

1 small onion, finely chopped

2 tablespoons garlic paste

2 tablespoons ginger paste

2 tablespoons coriander leaves, chopped

2 teaspoons chilli powder

2 teaspoons garam masala powder

2 teaspoons salt

1 tablespoon besan (gramflour)

6 small hard boiled eggs; shelled

1 medium onion, cut into small cubes

2 small tomatoes

1\2 cups oil

1 teaspoon curry powder

1\2 teaspoon correinder (dhaniya) powder

Cooking Method

1. Put the besan in a small frying pan and roast it over low heat for a few minutes, until its color changes and gives off its aroma.

2. Combine in a large bowl, mince, chopped onion, 1 teaspoon ginger paste, 1 teaspoon garlic paste, 1 tablespoon coriander leaves, 1 teaspoon chili powder, 1 teaspoon garam masala, 1 teaspoon salt and besan.

3. Knead the mixture really well with your hands, until the mixture is smooth and holds its shape, about 5 minutes. (it is important, otherwise mince will not mould around the egg.)

4. Wet your palms, place a lump of mince mixture on it and with the other hand, and flatten the mixture. Than place a hard boiled egg in the center of the mixture. Carefully mould the mince mixture around the egg. The mince should tightly pack around the eggs. Otherwise they will split open during frying.

5. Heat oil in a karahi or frying pan and fry 3-4 kofta at a time, until the mince changes its color, about 3-5 minutes. Remove from oil and keep aside. Repeat with remaining kofta.

6. In a blender or food processor, puree the onion and tomatoes separately and keep aside.

7. Heat oil in a large heavy based skillet on medium heat. Stirring constantly, add onion paste and sauté, until light brown, about 5 minutes.

8. Add tomato puree, remaining ginger and garlic paste, continue frying for 5 more minutes or until oil begin to separate. At this stage add curry powder, coriander powder and remaining chili powder, garam masala and salt and fry for 2-3 minutes or until oil separate from gravy, add little water, if gravy sticks to the bottom of the pan.

9. Reduce heat to low and carefully add kofta and 1\2 cup water to gravy. Cook uncovered for about 10 minutes, shaking the pan occasionally to prevent the kofta from sticking to the pan.

10. Add 2 cups water and simmer for 10 -12 minutes or until the sauce is thick. Transfer to a serving dish and garnish with remaining coriander leaves.



1 kilogram minced beef or mutton

500 grams yogurt

1 tablespoons ginger paste

1 tablespoon garlic paste

1 medium onion skinned and finely chopped

1 medium tomato finely chopped

1 1\2 teaspoon chilli powder

1 1\2 teaspoon garam masala powder

2 teaspoon salt

1\4 cup oil

1 inch piece ginger, cut into matchstick

4 - green chilies, thinly sliced

1\4 cup coriander leaves, chopped

Cooking Method

1. Combine mince, yogurt, ginger paste, garlic paste, onion, tomato, chili powder, garam masala, and salt in a large bowl. Mix well and keep aside for 15-20 minutes.

2. Put the mince along with marinade in a medium skillet over medium heat. Stirring constantly cook until the mixture boils. Cover the skillet, reduce heat to low, cook for 12-15 minutes or until the mince is tender and all the moisture has evaporated, stirring occasionally.

3. Add oil and stirring constantly, cook for 3-5 minutes and add 1\4 cup water, if the mince looks dry. Add ginger and stir fry for 2 minutes, add green chilies and coriander, stir once and transfer to serving plate. Decorate with sliced tomatoes, onions and mint leaves.



# 2 Chicken Breast Halves (boneless & skinless) (cut into thin strips)

# 1 cup Colby Cheese (shredded)

# 1 cup Monterey Jack Cheese (shredded)

# 1 medium Green Bell Pepper (Capsicum) (sliced into ½" strips)

# 1 medium Red Bell Pepper (sliced into ½" strips)

# 1 medium Onion (cut into wedges)

# 1 clove of Garlic (Lehsan) (minced)

# 2 tbsp. Fresh Cilantro/Coriander Leaves (Hara Dhania) (cut into slivers)

# 2 tsp. Fajita Seasoning

# ¼ cup Salsa (for garnish)

# Sour Cream (desired amount for garnish)

# Olive Oil (Zaitoon Ka Tail) (to mist crust)

# 1 tsp. Olive Oil (Zaitoon Ka Tail) (divided)

Cooking Method


Preheat oven to 450° F.

2. Line a vented pizza pan or large baking sheet with parchment baking paper that has been trimmed so edges will not hang over the pan or touch the oven wall. Place pizza crust on parchment-lined pan. Mist the crust and the rim with olive oil.

3. Cut the peppers and onions into 1/2 inch strips. Cut the chicken into thin strips.

4. In a large non-stick skillet heat 1/2 teaspoon olive oil, add chicken strips, sauté until chicken is no longer pink. To the chicken add remaining oil, bell peppers, onions, fajita seasoning and garlic. Continue to sauté until chicken is thoroughly cooked and vegetables are tender crisp. Remove from heat and drain any juices. Add the salsa.

5. Reduce oven temperature to 425° F. Keeping pizza crust on the pan sprinkle the colby cheese over the crust. Arrange the chicken mixture over the cheese, sprinkle the monterey jack cheese on top of the chicken.

6. Bake for 12 minutes. To crisp the crust, remove from the parchment-lined pan and place crust directly on the oven rack for 2-3 additional minutes.

7. Remove from the oven, sprinkle with cilantro/coriander leaves, let stand 8-10 minutes. Serve with additional salsa and sour cream, if desired.




4 Eggs (hard-boiled)

* 1 Egg (white only)

* 2 tsp. Gram Flour (Besan)

* 1 small Onion (finely chopped)

* 1 tbsp. Mint Leaves (Podina) (finely chopped)

* 1 tbsp. Fresh Coriander/Cilantro Leaves (Hara Dhania) (finely chopped)

* 2 Green Chillies (Hari Mirch) (finely chopped)

* ¼ tsp. Red Chilli Powder (Pisi Lal Mirch)

* ½ tsp. Black Peppers Powder (Pisi Kaali Mirch)

* Salt (to taste)

* Cooking Oil (for frying)

Cooking Method


Remove shell of the hard boiled eggs. Grate the eggs. combine eggs with all of the ingredients except the oil. Mix well and knead into a smooth dough. Divide the mixture into 10-12 equal portions. Shape each portion into (flat round cutlets) and set aside.

2. Heat oil in a karai or frying pan. Add kababs and fry until they turn crisp and golden brown.

3. Garnish with onion rings and mint leaves and serve hot.



* 1/2 kg of Fish

* 2 tbsp. of Gram Flour (Besan)

* 2 tbsp. of Corn Flour

* Salt (to taste)

* 1 tsp. of Red Chilli Powder

* 1/2 tsp. of Corriander Powder (Pisa Dhania)

* 1/2 tsp. of Ajwain Powder

* 1/2 tsp. of Garlic Powder

* 1/2 tsp. of Garam Masala

* 1 cup of Vegetable Oil

* 1/2 cup of Tap Water

Cooking Method

1) Mix all the ingredients above (except the fish) into a 1/2 cup of tap water. Stir until a paste is formed. Dip the fish slices (finger shaped size)into the paste. Leave the fish in this paste for 15 minutes.

2) Put the oil in a frying pan. When oil gets hot, add in fish pieces and fry. Fry until the fish turns golden brown.



* 2 tbsp. Grated Cheese

* ½ cup Milk

* 2 small Onions (finely chopped)

* 2 Green Chillies (Hari Mirch) (finely chopped)

* 1 tsp. Ginger (Adrak) (finely chopped)

* 8 slices of Bread

* 1 tbsp. Fresh Coriander/Cilantro Leaves (Hara Dhania) (finely chopped)

* Salt (to taste)

* Cooking Oil (for deep frying)

Cooking Method


Mix the milk, grated cheese, chopped onions, green chilli(es), ginger, coriander/cilantro leaves and salt in a bowl.

2. Spoon the mixture on to each bread slice and roll it tight.

3. Heat the oil for deep frying on high flame. Drop in the rolls slowly. Reduce the heat and fry on medium flame stirring frequently till the rolls are crisp and light brown in color. Drain on a paper towel.



* 6 Apples (cored & sliced)

* 1 ½ cups of All-Purpose Flour (Maida)

* Another 3 tbsp. of All-Purpose Flour (Maida)

* Another ½ cup of All-Purpose Flour (Maida)

* 1 ½ tsp. of Sugar

* Another ¾ cup of Sugar

* Another ½ cup of Sugar

* 1 tsp. of Salt

* ¾ tsp. of Ground Cinnamon (Pisi Dal Cheeni)

* ½ tsp. of Ground Nutmeg

* ½ cup of Butter

* 2 tbsp. of Whole Milk (cold)

* ½ cup of Vegetable Oil

Cooking Method

1) Preheat oven to 350 degrees F (175 degrees C).

2) Make Crust: In a large bowl, mix together 1 1/2 cups flour, oil, milk, 1 1/2 teaspoons sugar and salt until evenly blended. Pat mixture into a 9 inch pie pan, spreading the dough evenly over the bottom and up sides. Crimp edges of the dough around the perimeter.

3) Make Filling: Mix together 3/4 cup sugar, 3 tablespoons flour, cinnamon, and nutmeg. Sprinkle over apples and toss to coat. Spread evenly in unbaked pie shell.

4) Make Topping: Using a pastry cutter, mix together 1/2 cup flour, 1/2 cup sugar and butter until evenly distributed and crumbly in texture. Sprinkle over apples.

5) Put pie in the oven on a cookie sheet to catch the juices that may spill over. Bake for 45 minutes.