Chicken Marengo (Chiken Maringow)

• Ingredients
  
• Butter 1 tbsp
• Virgin Olive Oil 2 tbsp
• Onion(sliced) 1
• Garlic Cloves 2
• Chicken thighs(Skinned) 12
• All-Purpose Flour 2 tbsp
• Grape Juice 1 cup
• Caned Toamtoes(crushed) 400 gms
• Tomatoe Paste 1 tbsp
• Sugar 1 tsp
• Salt & Ground Pepper to taste
• Prawns(Peeled) 225 gms
• Fresh Coriander(chopped)1/4 cup

2  Method

1. Melt butter with oil in a large flame proof casse-role, add onion & garlic, & saute gently until soft.
2. Add chicken & sprinkle flour, then saute over moderate heat, turning chicken constantly, until it is golden brown on all sides.
3. Add grape juice and stir to loosen the sediments from the pan,then add tomatoes and bring to a boil, stirring.
4. Lower heat and add tomato paste, sugar, and salt and pepper to taste.
5. Cover & simmer for 40 minutes.
6. Add prawns to the pan, stir well until coated in sauce, and heat through for a few minutes.
7. Remove pan from heat and stir in coriander.
8. Taste for seasoning.
9. Serve hot, straight from the casserole.

White Chicken Qorma(Wite Chiken Korma)

•  Ingredients
• Chicken 1 cut into 8 pieces
• Oil or ghee 3/4 cup
• Yoghurt 250 gm
• Cardamom 2
• Cardamom 1
• Cloves 2
• Salt to taste
• Red chilli powder 1 tsp
• Ginger, garlic paste 1 tbsp
• Onion 1
• Cinnamon 1
• Almonds 50 gms
• Nutmeg 1
• Cream as required

2   Method

1. Add onion and yoghurt in a blender, mix salt, red chilli powder, ginger and garlic in yoghurt and blend well.
2. Then heat oil or ghee in a saucepan, add cardamoms, cloves, cinnamon and nutmeg and fry a little.
3. Then add yoghurt mixture in the saucepan and roast well.
4. Now add chicken and cover and cook on low flame till chicken tenderizes and when oil/ghee floats on top, sprinkle sloced almonds and simmer on low flame.
5. Add cream and serve hot.

Chicken Mashrooms (Chiken Mashrums)

• Ingredients
  
• Olive oil 2 tbsps
• Chicken, cut into 10 serving pieces 1 1/2 kg
• Salt 1/2 tsp
• Freshly ground black pepper
• Small button mushrooms 1/2 pound
• Garlic finely chopped 1 tbsp
• Vinegar 1/2 cup
• Chicken stock quarter cup
• Juice of lemon 1
• Parsley leaves chopped 4 tbsps

2  Method

1. Heat olive oil in a heavy skillet.
2. Sprinkle the chicken with salt and pepper.
3. Put the chicken in the skillet in one layer and skin down.
4. Cook, uncovered, until brown, about 10 minutes.
5. Add the mushrooms.
6. Turn the chicken and cook for another 5 minutes.
7. Remove all fat from the skillet.
8. With the chicken in the skillet, add the garlic and stir.
9. Add the vinegar and stock.
10. Bring to a boil.
11. Add the lemon juice.
12. Sprinkle the chicken with parsley.
13. Cover and cook for five minutes.
14. You want about half cup of liquid.
15. If there is more than that in the pan, reduce it over high heat.

Spicy Chops (Spesy Chopps)

• Ingredients
  
• Mutton or Lamb Chops 1 kg
• Red chilies whole 8
• Whole black pepper corns 1 tsp
• Cloves of garlic 12
• Ginger 1 small piece
• Lemons 2
• Onions,sliced 1 medium size
• Green chilies chopped 2
• Fresh coriander chopped 1 bunch
• Salt to taste
• Oil for cooking

2 Method

1. Grind red chilies, black peppercorns, garlic and ginger to a smooth paste.
2. Heat oil in a pan, golden fry the onions.
3. Add salt and chops, cover and cook on low heat.
4. When the chops get tender add the chilies and garlic and ginger paste to it and stir.
5. Squeeze lemon juice on the chops and leave to cook for another 10-15 minutes.
6. Sprinkle chopped coriander and green chilies on top before serving.

Apple Jelly (Aple Jely)

 Ingredients

1 1/2 Kgs cooking Apples (Seb)
1 1/2 pints Water (6 teacups)
2 Cloves (Lavang)
Sugar (Cheeni)
juice of half Lemon (Nimbu)

Method:

• Cut the apples in quarters and boil them in water with cloves till they become soft.
• Drain through a muslin cloth.
• Measure the juice and allow 2 cups sugar to each pint of juice.
• Heat the juice, add the sugar and lemon juice and stir till dissolved.
• Boil on a hot fire until the syrup sets quickly when tested on a cold plate.
• Cool and pour into clean and dry jars.

Saag Chicken (Sag Chiken)

Ingredients

Skinned chicken pieces - 3 lbs
Garlic pods(mined) - 5 nos
Onions(large & minced0 - 2 nos
Tomatoes(large & crushed) - 2 nos
Ginger(minced) - 1" piece
Milk - 4 tbsp
Spinach(Paalak/Cheera)
(chopped) - 4 bunches
Butter - 2 tbsp
Cayenne powder - 1/2 tsp
Coriander powder - 1/2 tsp
Turmeric powder - 1/2 tsp
Cardamom(Elakka) - 2 nos
Cloves(Grambu) -2 nos
Oil - 7 tbsp
Garam masala - 1 tsp
Salt - 1/2 tsp
Method

Fry the chicken lightly in 4 tbsp of oil for 3-4 minutes until light brown and set aside.

2)Put the spinach in a deep pan along with 1/4 cup water and bring to boil and remove from heat.

3)When cool, grind in blender and set aside.

4)Heat the remaining oil and add ginger, garlic and onions until lightly
brown.

5)Add tomatoes, salt, cayenne, coriander powder, turmeric, cloves and cardamom.

6)Sprinkle 1 tbsp of water. Cook for 10 minutes on low heat.

7)Add chicken and milk.

8)Simmer until the chicken is tender.

9)Add spinach and garam masala. Cook until spinach starts sticking to pan. Remove from heat.

10)Add butter and cover until ready to serve.
 

Afghani Birriyani (Afghaane Biriyane)

 Ingredients 

- 1 kg. lamb meat on the bone, cut into large pieces.
- 5 cloves
- 1large cinnamon stick
- 2 tsp. salt
- 1tbsp. ginger paste
- 1 tbsp. garlic paste
- 8 cups water
- 3 cups good quality saila rice
- 3/4 cup cooking oil
- 1 large onion skinned and thinly sliced
- 1 inch piece cinnamon stick
- 6 cloves
- 8-10 green cardamoms
- 1 tsp. cumin
- 3-4 carrots, peeled and grated
- 1\2 cup green raisins
- 1\2 cup pine nuts

Method


1. Wash meat thoroughly under cold water tap. Place the meat, cinnamon, cloves, salt, water, garlic and ginger in a large heavy based sauce pan. Bring to boil and skim off any scum that rises to the top. Reduce the heat, cover and allow to boil gently for 40 to 45 minutes until the meat is tender.
2. Meanwhile, put the rice in a sieve and wash it thoroughly under running cold tap until the water runs clear. Soak in plenty of water for 11\2 hours. Drain in a sieve and let it stand for a minute or two.
3. Fry the nuts, raisins and carrots separately in 2 tablespoons of oil in a small frying pan. keep aside.
2. Heat oil in a large heavy based pan, add the onion and while stirring frequently fry for 3-5 minutes. Add cinnamon stick, cloves, green cardamoms, cumin, meat and 6 cups of stock, add water if necessary to make 6 cups. Bring to boil and add the rice to it. Carefully stir once. Cover and reduce the heat to medium and cook for 7-10 minutes. Gently stir the rice. (Do not stir to hard otherwise the rice will break.) Put a layer of carrot, raisins and pine nuts on the top of the rice. Cover with a tight fitting lid, reduce the heat to very low and allow to cook for another 7 - 10 minutes until rice is tender.
Fluff up the rice with a fork, then transfer it into to a heated serving dish. 
Serve with Raita.

Mixed Pickle (Mixd Pikle)

Ingredients


- 2 kg. raw mangoes
- 1\4 kg lemons
- 1\4 kg green chilies
- 1 kg. mixed vegetables such as carrots, peas, turnips and cauliflower
- 2 1\2 to 3 liters mustard oil
- 1\4 cup. salt
- 2 cups aniseed (saunf)
- 2 tbsp. turmeric
- 2 cup nigella seeds (kalonji)
- 2 cup fenugreek seeds (methre)
- 1\2 cup red chili powder or (according to the taste.)
Method


1. Wash and pat dry all the vegetables. Cut the mangoes into half, remove seed and then cut into 11\2 inch sized pieces. Cut the lemons into half and slit the chilies carefully into half, leaving them still held together at the stalk. Peel the carrots and cut them into 2 inches long sticks. Peel and slice the turnip. Break the cauliflower into medium sized floret. Remove the peppery covering of the garlic and leave them whole.
2. Divide the salt into two parts. Place mangoes, lemons, garlic and chilies in a large bowl, sprinkle one part of the salt, mix well , cover and leave to marinate over night.
3.Next day gently squeeze out all the water released by the vegetables, taking care not to squeeze the juice from the lemons.
5. Place the carrots, peas, turnip and cauliflower in bowl, pour vinegar over it and mix well. Keep aside for 2-3 hours.
6. Strain the liquid from the vegetables and bring to a boil, put the vegetables and cook just for 2 minutes. Remove the vegetables with a slotted spoon and put them in a tray to cool completely.
7. Heat mustard oil to smoking point, remove from heat and leave it to cool. Mix all the spice ingredients and remaining salt with enough oil just to bind the spices.
8. Stuff the green chilies with the spice mixture. Rub gently the rest of the mixture over the mangoes, lemons and other vegetables.
9. Place the mango mixture in an earthenware jar, Mix thoroughly with hands.
10. Pour in the remaining oil. The oil should cover the vegetables by about 2.5 cm (1 inch).
11. Cover the jar with a muslin cloth and keep it in an airing place.        
12. Stir the contents of the jar for the first two weeks at least once a day. Do this to ensure that all pieces are completely dipped in the oil.
Note: In most of the Pakistani pickles, salt and oil are used as preservatives.

Egg Sandwitch (Eg Sandvitch)

Ingredients

- 2 hard boiled eggs, sliced
- 2 tbsp. butter
- 4 tbsp. mayonnaise
- salt and freshly milled pepper
- 8 large slices of white bread

Method


1. Mash the eggs with a fork or place in a food processor and pulse once or twice. Transfer to a medium bowl, add butter and mayonnaise. Stir well with a fork to blend the ingredients. Season well with salt and pepper. 
2. Spread 4 slices of bread with a thin layer of mayonnaise. Spread the remaining 4 slices with good amount of egg filling, top with the mayonnaise slices and press gently. Remove crust and cut each sandwich 2 into triangles.
3. Serve with french fries.  
Serves: 4

Baingan k Kabab (Kabab of Eggplant)

Ingredients:

2	large eggplant, baigaan
1	medium Onions
2	cloves garlic (crushed)
1\2	cup bread crumbs
2	tablespoon coriander leaves, chopped
1\2	cup cheese, grated
1\4	cup flour
1	teaspoon salt
1\2	teaspoon pepper
-	- bread crumbs for coating
-	- oil for frying
1	- egg, beaten

Method:
1.Spike each baingan and onion with a fork and hold it over the burner to char the skin or alternatively place them under a hot grill. Turn the baingans a few times to make sure that the skin is completely charred and the flesh is soft.
2. Place baingan and onion in a bowl and wait until cool enough to handle. Carefully remove the charred skin, cut off the stalk of baingan and finely chop the flesh. Remove the excess moisture from baingan by pressing the flesh between the palms.
3. Combine baingan, onion, garlic, bread crumbs, coriander leaves, cheese, flour, salt and pepper. Mix well to combine.
4. Shape into rounds of desired size. Dip kababs first in beaten egg, then coat with bread crumbs.
5. Heat oil in a frying pan and fry 3-4 kababs at a time.
6. Serve hot.

This recipe serves 6 people.
Preparation Time: 10 minutes.
Cooking Time: 30 minutes.

Serving Options:
Serve Hot
Try Raita with this dish.

Chum Chum (Chumm Chumm)

-Ingredients

4 litter milk
- 1 kg sugar
- 10 g alum(phutkari)
- 1/2 tsp. saffron
- 10 almonds
- 10 pistachio nuts
- few drops of kewra essence

  Method
1. Heat the milk in a deep pan over high flame to boiling point. Add the alum powder to curdle. Remove it from the flame quickly otherwise the cheese will become hard. Pour it into the muslin bag or a thin cloth & allow to drain water. Press the bag & leave to drain for several hours.
2. Add saffron powder in the paneer. Mix it well & make small triangular chum chum.
3. Boil sugar in 2 1/2 cups of water to prepare solution (aik tar ka sheera). Carefully drop in the chum chum
4. Cook for half an hour over low flame.
5. Put the chum chum in a plate and make cream circles in their center. Garnish with sliced pistachio nuts and kewra essence.

Doodhi ka Halwa (Dodhe ka Halwaa)

 Ingredients

- 250 g. suji (semolina)
- 250 g. sugar
- 150 g. ghee
- 6-8 cardamom

Doodhi is an extract juice of Suji or semolina.
To make doodhi, put Suji in a small saucepan add sufficient water and soak for at least 3 hours.
Wet a large  piece of muslin and tie it securely over the top of a small bowl.  
Place small amount of soaked suji on the wet muslin, pour little water at a time and rub vigorously with your palm and fist. Extract all juice and discard the residue, (phok).
Place this juice (doodhi) at room temperature for several hours or until the thick milk settle down at the bottom of the pan and clear water floats on the top. Carefully Drain off the clear water from the top.
Method


1. Put sugar, half cup of water, ghee and cardamoms in a karahi or heavy based sauce pan.
2. Stirring constantly cook over low heat until a thick and light brown syrup is formed. Stand well back, in case of spluttering, and pour immediately the juice (doodhi).
3. Stirring constantly fry (bhuna) till ghee float on the top.
4. Garnish with melon seeds, grated Coconut, Pistachio and almonds. Serve hot.
Can be stored in refrigerator for a month. 
Origin of this recipe is Kalabagh district Mianwali.
This delicious dish is used in Mianwali, lakki Marwat, Bannu, kohat, Karak and Attock districts
of Pakistan.
Doodhi ka halwa can serve as a breakfast and as a sweet dish with meal.

Sheer Khurma (Sher Khorma)

Ingredients 

- 225g basmati rice
- 400ml water
- 200g gur (break into small pieces)
-1\4 cup ghee
- 1 tsp. aniseed
- 8 green cardamom seeds,
crushed
- 4 cloves
- 100g blanched almonds, cut into slivers
- 50g unsalted pistachio nuts, cut into slivers
- 25g green raisins
- 1tsp. lemon juice

 Method

1. Rinse rice in a sieve under the running water, then soak it in cold water for 30 minutes. Drain.
2. Put water and gur in a pan and bring to boil. Boil for two minutes, then remove from heat and strain.
3. In another heavy based pan heat ghee, add cardamom, aniseed and clove. Stirring all the time, fry these for couple of minutes. Stand well back, in case of spluttering, and add rice along with syrup. Bring to boil, then reduce heat to low.
4. Add almonds, pistachio nuts, green raisins and lemon juice. Stir just once, cover with a tight fitting lid and cook for 20 minutes until syrup is completely absorbed.

Sohan Halwa (Sohann Halwaa)

-Ingredients

225g basmati rice
- 400ml water
- 200g gur (break into small pieces)
-1\4 cup ghee
- 1 tsp. aniseed
- 8 green cardamom seeds,
crushed
- 4 cloves
- 100g blanched almonds, cut into slivers
- 50g unsalted pistachio nuts, cut into slivers
- 25g green raisins
- 1tsp. lemon juice

Method  

1. Rinse rice in a sieve under the running water, then soak it in cold water for 30 minutes. Drain.
2. Put water and gur in a pan and bring to boil. Boil for two minutes, then remove from heat and strain.
3. In another heavy based pan heat ghee, add cardamom, aniseed and clove. Stirring all the time, fry these for couple of minutes. Stand well back, in case of spluttering, and add rice along with syrup. Bring to boil, then reduce heat to low.
4. Add almonds, pistachio nuts, green raisins and lemon juice. Stir just once, cover with a tight fitting lid and cook for 20 minutes until syrup is completely absorbed.

Sohan Halwa

Egg And Potato Curry (Eg and Potatow Cury)

Ingredients:

6	- eggs
4	medium potatoes
1/2	cup oil
1	- onions, roughly chopped
1	tablespoon ginger paste
1	tablespoon garlic paste
1	teaspoon salt
1/4	teaspoon turmeric
1	teaspoon red chili powder
2	teaspoon coriander powder
.5-.75	cup water
1	teaspoon garam masala

Method:
1. Peel and cut the potatoes into large cubes and keep them in cold tap water.
2. Heat oil in a saucepan add onions and fry for 5-8 minutes, until transparent but not brown.
3. Add garlic and ginger, stirring constantly, fry for about 5 minutes, add 3-4 tablespoons of water to prevent the gravy from burning.
4. Add salt, chile powder, turmeric, coriander powder and 3-4 tablespoons of water. Fry the onion mixture for 3-5 minutes.
5. Add potatoes and stir the contents until the spices coat the potatoes well. Add water, cover and cook over low heat for about 15-20 minutes or until the potatoes are tender but not very soft. Add two cups of water, bring to boil and simmer for 5 minutes on low heat.
6. Meanwhile hard boil the eggs, peel and quarter.
7. Add garam masala, coriander leaves and green chilies to the potato curry, stir gently and transfer to serving dish. Add boiled eggs and serve.
8. Serve with chapati or paratha and mixed pickle. once

This recipe serves 6 people.
Preparation Time: 10 minutes.
Cooking Time: 25 minutes.

Serving Options:
Serve Hot
Try it with Naan or Routi

Murgh Kali Mirch (Murrgh Kaali Mirach)

 Ingredients

- 1- medium Chicken
- 1 tsp-fresh Ginger paste
- 1 tsp-fresh Garlic paste
- 2 tsp-coarsely ground black pepper corns
- 1 tsp-white pepper powder
- 3 tbsp-oil
- 1/2 cup-water
- 2 tbsp-lemon juice
- 3-green chillies-slit lenghtwise
- salt to taste

 Method

1. Mix together ginger & garlic pastes. Add salt, black pepper and white pepper.

2. Rub the paste on the chicken pieces. Leave aside for one hour.

3. Heat oil in kadhai and add the chicken pieces

4. Stir fry for 10-15 minutes.

5. Lower the heat and add the green chillies and water.

6. Simmer until chicken is tender.

7. Add lemon juice and serve hot.

Pai _Lamb Trotters (Pay _Lammb Troters)

Ingredients

- 6 pai
- salt according to taste
- 1 tsp haldi
- 1tsp chili powder
- 1/2 tsp garlic paste
- 1/2 tsp ginger paste
- 1/2 cup cornflour (starch)
- 1 onion

 Method
- Fry onions in oil till they are golden.
- Add all the ingredients to it except cornflour.
- Then add about 8 glasses of water and leave on very low heat to tenderize.
- When soft and you can see oil surfacing add cornflour to thicken, stirring all the time to
avoid lumps.
- Garnish with fresh dhuniya, green chili and ginger.
- Also sprinkle some garam masala for additional spicy taste.

This dish goes best with Nan

 

Vegetable Fritter (Vegetabal Friter)

Ingredients

1 large potato, peeled
1 carrot, peeled
1 onion
1 zucchini
30 grm. butter
half teaspoon curry powder
salt, pepper and lemon juice to taste
chili (optional)
2 tbs. plain flour
1 egg, beaten
half cup vegetable oil

Salsa Dipping Sauce:
1 tomato, chopped
1 spring onion, sliced
1 cup plain yogurt
2 tablespoons lemon juice
1 tbs. finely chopped parsley

Method

1. Coarsely grate each of the vegetables
separately. Mix potato, carrot and onion together.
Reserve the zucchini.

2. Heat butter in pan. Gently cook the curry powder
for 1 minute. Add grated potato, carrot and onion.
Cook for 5 minutes, until the mixture has thickened.
Meanwhile also add salt, pepper, lemon juice and
chili (optional).

3. Transfer to a bowl. Add grated zucchini and
flour. Mix well. Stir in egg until well combined.

4. Heat oil in frying pan. Drop level tablespoonfuls
of mixture into pan. Cook on both sides until crisp.
Drain on absorbent paper.

Serve with Salsa Dipping Sauce.

5. To prepare Salsa Dipping Sauce:

Cholay Chaat (Chollay Chat)

Ingredients

2 15 Oz. Cans of Chick peas
1 Large Potato
2 tbs. fresh coriander (Dhaniya) leaves
1 green chilies
2 tbs. Chaat Masala
3 tbs. tamarind (Imli) Chutney
1/4 Medium Onion
1 Medium Tomato
Salt to taste

Method

Boil the potato until it’s soft.
Skin and cube.
Drain and wash the Chick Peas.
Dice the onion, tomato, green chilies and dhaniya leaves.
Add everything to a large bowl and mix thoroughly. You may want to add more chat masala/ imli chutney depending upon your taste.

Chicken Chaat (Chiken Chat)

Ingredients

1 boneless chicken breast
1 tsp. salt or according to taste
2-3 cloves of garlic (Lehsan)-chopped
2 tbs. cooking oil
1½ tsp. coriander (Dhaniya) powder
¼ tsp turmeric (haldi) powder
¼-1/2 tsp chili (Lal Mirch) powder
1 ½ tbs. lemon juice
A few fresh coriander (Dhaniya) leaves chopped for garnish

Method

Wash the chicken meat and cut into 1-inch pieces. Heat the oil in a frying pan and add the garlic and salt. Fry the garlic till it is light brown. Add the chicken pieces and fry for 5-6 minutes stirring constantly. Then add the dhaniya powder, haldi and chili powder. Fry for another 3-4 minutes stirring frequently and check to see if the chicken has become tender.
Remove from heat. Add the lemon juice and garnish with fresh chopped dhaniya leaves.

Serving: 2-3 persons

Liver Recipe (Livir Resipe)

Ingredients

1/2 kg liver (lamb/chicken)
1 tsp. garlic (Lehsan) paste
1 tsp. ginger (Adrak) paste
1 tsp. salt (according to taste)
¼ tsp. turmeric (Haldi) powder
½ tsp. chili (Lal Mirch) powder
3 tsp. yogurt
1 small tomato-chopped
1 small onion-chopped
½ cup fresh coriander (Dhaniya) leaves
2-3 green chilies-chopped
1 tbs. fenugreek (Methi) leaves (Kasuri)
2-3 tbs. oil

Method

Sauté the onion in oil till transparent-light brown. Add the spices, yogurt and liver.
Cook for 2-3 minutes till water dries on medium heat. Do not overcook otherwise it will become hard.
Serve with chapati
Serving: 2 to 3 persons

Chicken Shaslik (Chiken 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

Cut the chicken into cubes and
fry it in oil on low-medium heat
until the chicken is white. (15 minutes)
Dice the tomatoes if you're using whole ones. Add this to the chicken. Deseed the bell peppers and cut them into 1 inch chunks. Cut the onions into chunks and add these in as well.
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.
Serve with boiled rice.
Serving: 3 to 4 persons

Chicken Jalfraizi (Chiken Julfraizy)

Ingredients

1 Kg. Boneless chicken meat
4 medium sized onions-chopped
4 tomatoes-chopped
2 onions cut into thick slices
2 tomatoes cut into broad slices
1 Capsicum (Shimla Mirch) cut into slices (the yellow variety can also be used to enhance the color of the dish)
1 tsp. garlic (Lehsan) paste
1 tsp. ginger (Adrak) paste
¼ tsp. ground garam masala
¼ tsp. turmeric (Haldi) powder
½ tsp. Coriander (Dhaniya) powder
1 tsp. salt (according to taste)
3-4 tbs. oil

Method

Sauté the chopped onions in the oil till transparent. Add the Garlic (Lehsan), Ginger (Adrak), Turmeric (Haldi), Coriander Seeds (Dhaniya) and chopped tomatoes. Cover and simmer to allow the tomatoes to soften.
Add the chicken and cook for another 10 minutes or until the chicken is slightly tender. Add the salt.
Take a few tea spoons of oil from this chicken into a separate frying pan.
Heat and add the sliced onion, Capsicum (Shimla Mirch), sliced tomatoes, and garam masala. Sauté this for a while till the vegetables soften lightly.
To this frying pan add the cooked chicken. Mix and allow cooking for another 2-3 minutes.
Serve with rice.
Serving: 4 persons

Bihari Kabab(Behaare Kabaab)

Ingredients

½ Kg. beef Pasanday (filets)
2 tbs. unripe papaya (grinded)
1 tsp ginger (Adrak) paste
1 tsp garlic (Lehsan) paste
1 tsp. salt (according to taste)
2 tbs. yogurt
1 tsp chili (Lal Mirch) powder OR 1 tbs. chopped green chilies
1 tbs. oil. (Preferably mustard oil)

Method

Mix together all the spices, yogurt and papaya and coat the beef with it.
Leave to marinate for 5-6 hours preferably overnight.
Then barbeque over charcoal or you can bake it
in an oven
Garnish with onion rings, ginger, green chilies and lemon juice.
Serve with naan

Serving: 4 persons

Qeema Chatpata (Keema Chatpatta)

Ingredients

½ Kg. mince meat
½ tsp. salt (according to taste)
¼ tsp. turmeric (Haldi) powder
¼ tsp. ginger (Adrak) paste
½ tsp. garlic (Lehsan) paste
½ tsp red chili (Lal Mirch) powder
3-4 Whole dried red chilies
4-5 black pepper (Kali Mirch)
4-5 cloves (Laung)
1 black cardamom (Bari Ilaichi)
1 bay leaves (Tezpatta)
2 tbs. yogurt
1 medium tomato chopped
1 medium onion chopped
3 tbs. oil

For garnishing
4 tbs. fresh coriander (Dhaniya) leaves-chopped
2-3 green chilies

Method

Heat the oil in a pan and sauté the onion till light brown.
Add the spices along with the Garlic (Lehsan) and Ginger (Adrak) paste. Mix well.
Add the mince meat, stir till the spices have mixed well with it and its water has dried.
Add 1 glass of water to it and leave on medium heat to tenderize.
When half done add the yogurt and tomatoes. Cook till all the water has dried.
Mix well and garnish with chopped fresh Coriander Seeds (Dhaniya) and chopped green chili.

Serve hot with naan
Serving: 4 to 5 persons.

Badami Qorma (Badaame Korma)

Ingredients

1 Kg mutton or chicken
100 grm almond (blanched)
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

Slice the onion finely and fry in the ghee/oil on very low flame till they are golden-brown.
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.
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.
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, almond and sugar. Leave on very low heat (dum) for two minutes.
Serve hot with naan.
Serving: 6 to 8 persons.

Banana Bread Pudding (Bananna Bred Puding)

 Ingredients

1 loaf French bread
2 tblsp Vanilla Extract
4 Bananas, mashed
4 cups Milk
3 Eggs
1 cup Sugar
1 cup Raisins
1 tsp freshly ground Nutmeg
1 tsp Cinnamon
Splash of rum (optional)

Method

• Cut the lof in small cubes.
• Put the cubed loaf in a bowl.
• Now pour the milk on it and keep it aside for a hour.
• Preheat oven to 325 degrees.
• Grease 9 x 13 inch baking dish.
• In a separate bowl mix the eggs, sugar and vanilla essence.
• Pour this mixture onto the bread mixture and then spread the mashed bananas and raisins.
• Add rum, cinnamom and nutmeg powder.
• Pour this mixture on the baking dish.
• Bake in the oven for 1 hour and then let it cool.

Orange Pudding (Orang Puding)

Ingredients

3 oranges
1 1/4 pints milk
1 1/2 oz cornflour
1 oz butter
3 oz sugar
2 eggs
pinch of salt

Method

• Peel the oranges, cut in pieces and place in a buttered dish.
• Mix cornflour with a little of the milk.
• Boil remainder of milk, add to the cornflour paste and cook for 10 minutes, stirring constantly.
• Add the butter and a pinch of salt.
• Sprinkle a little sugar over the oranges.
• Mix the rest of the sugar with the yolks of the eggs, and add to the milk and cornflour mixture.
• Stir for a minute or two longer over the fire without boiling.
• Pour over the oranges and bake for 10 minutes.
• Beat the egg whites stiffly, fold in a little castor sugar, pie on top and return to cool oven for abut 10 minutes, to set and tinge a very pale brown.

Mango Pudding (Mangow Puding)

Ingredients

1 cup mango pulp
1 cup cottage cheese(paneer)
1 cup cream
1 tblsp gelatin
1/4th cup water
1/2 cup sugar
1 cup mango cubes
cream and cherry for garnishing

Method

• Dissolve the gelatin in 1/4 th cup of water. Keep it aside.
• In a mixer blend the mango pulp, paneer cream and sugar.
• Take a bowl and mix both the blended mixture and the dissolved gelatin.
• Keep it in the refrigerator for setting.
• When fully set garnish with mango pieces, cream and cherries and serve immediately.

Fig Pudding (Figg Puding)

Ingredients

8 oz breadcrumbs
8 oz figs (anjeer)
6 oz shredded suet
2 eggs
scrape of nutmeg (jaiphal)
1/2 pint milk (doodh)
6 oz sugar (cheeni)

Method.

• Chop the figs very finely and mix with the breadcrumbs, sugar, suet and nutmeg.
• Add the beaten eggs and the milk.
• Put the mixture into a greased basin, cover with a double piece of greased paper and steam for 3 hours.
• Serve with wine foam sauce.

Milk Pudding (Millk Puding)

Ingredients

2 oz rice sago
1 tblspful sugar
1/2 oz butter
1 pint milk
pinch of salt

Method

• Just cover the cereal with water and let it stand for 5 minutes.
• Strain off water, and put the cereal in a greased pie dish with the sugar, butter, salt and milk.
• Let it soak for about 1 hour.
• Then stir it well and cook slowly in a cool oven for 2 hours, stirring well after ½ hours.
• The above recipe makes a pudding of medium thickness; more or less cereal should be used to vary the consistency according to taste.
• An egg can be added if desired, in which case the cereal should be boiled in the milk first and the egg added when cool.
• Then bake in the oven for 20 minutes.

Butter Cookies (Buter Cukies)

Ingredients

6 cups All purpose flour (maida)
3 teaspoons baking powder
1 teaspoon salt
2 cup white sugar
2 cup butter or margarine
2 egg
6 tablespoons cream
2 teaspoon vanilla extract

Method:

• Sift flour, baking powder, salt and sugar together. Mix well.
• Add the butter.
• Add egg, cream and vanilla extract thoroughly.
• Wrap this dough into a foil and refrigerate for atleast 24 hrs.
• Reheat the oven for 400 degrees.
• Now roll the dough into a crust which is 1/4 to 1/8 thick.
• Now with the help of a cookie cutter, cut the cookies.
• Lastly place them on a greased tray and bake them at 400 degrees for 5 - 8 minutes.

Microwave Paneer Matar (Mikrowave Paner Mattar)

Ingredients

6"-7" round dish or 2" high with cover
100g paneer - grated
1 cup shelled peas
2 tbsp. oil
1 medium size onion
1-2 green chillies
1/2" piece ginger
6 tbsp. ready made tomato puree
1/4- red chilli powder
1/2 tsp. cumin powder
1/2 tsp. garam masala powder
Cashewnuts - optional
Salt to taste

Method

• Grind together onion, green chillies, ginger and fry this masala for 4 to 5 minutes in a non-stick pan.
• Add tomato puree, garam masala, cumin powder, peas and sprinkle 1 tbsp. water.
• Now transfer this to a micro dish and micro high for 3 minutes.
• Add salt, grated paneer 5 tbsp. water and cashew nuts and mix gently.
• Cover the dish and again micro wave for 2 minutes and stand for another 2 minutes.
• Serve, garnished with fresh coriander and green chili.

Microwave Bhindi (Mikrowave Bhindii)

Ingredients

 300 grams bhindi - ladies fingers finely sliced
1 tablespoon oil
1/2 teaspoon coriander powder
1/2 teaspoon garam masala
1/2 teaspoon dried mango powder
1/2 teaspoon red chillies
2 to 3 fresh green chillies
Salt to taste

Method

• In a non - stick frying pan heat the oil and put in all the masalas, (except the salt and mango powder).
• Stir fry for one minute and then add the bhindi.
• Mix well and then microwave for 5 minutes uncovered.
• Let it stand for 2 to 3 minutes and then serve.

Masala Noodles (Massala Nudles)

 Ingredients

1 packet Noodles
2 Onion (Pyaj)
3 - 4 chopped Tomato (Tamatar)
4 tsp chopped Coriander Leaves (Dhania Patta)
1 " chopped Ginger (Adrak)
3 - 4 flakes chopped Garlic (Lasun)
4 5 chopped Green chilli (Hari mirch)
1/2 tsp Red chili pepper (Lal Mirchi)
1/2 tsp Garam Masala Powder
1 tblsp Oil

Method:

• Boil the noodles as directed on the pack.
• Drain them in a strainer and wash with cold water. Keep aside.
• Heat oil in a nonstick pan and fry garlic, ginger, green chillies and onions until they are golden.
• Add tomatoes along with salt and masala.
• Cook till tomatoes are tender.
• Add the noodles and stir well.
• Cook for a while and remove the fire and serve immediately.

Basan Ka Cheela (Besan Ka chela)

Ingredients

2 cups Besan
1 large finely chopped Onion
1 finely chopped Green Chilli
1 bunch leaves finely chopped Coriander
1 tsp Ajwain
1 tsp Black Pepper Powder
1/2 tsp Red Chilli Powder
1 tsp Chat Masala
1 tsp Coriander Powder
1- 1 1/2 cup water to make batter
Oil for cooking
Salt to taste

Method:

• Put all the ingredients except water in a big bowl.
• Now start adding small quantities of water to make a smooth batter, so that there should be no lumps in it.
• Add water till it comes to a dropping consistency or just like dosa batter. now keep it aside.
• Now heat a non-stick- tawa or heavy bottom frying pan, then turn the heat on medium. put little oil on tawa [1tsp.] & spread 1 serving spoonful of batter evenly on it.
• Cover it with lid just for a minute so that it should cook inside also. then remove lid, put some more oil on the top & turn it upside down.
• Let it be brown & crispy from both sides.
• Repeat the same with rest of the batter.
• Serve hot with green chutney or sause. it can be taken with toast also.

Macroni in Hurry (Makroni In Hury)

 Ingredients

100 gms Macroni
1 chopped Onion (Pyaj)
1 each yellow, red, green Capsicum (Shimla Mirch)
2 tblsp Ketuchup 1/2 tsp Red Chilly
Little White Pepper
1 tblsp Butter
Cheese for garnish

Method:      Chop the vegetables.

• Heat oil and add onions and capsicums.
• When they tender add sauce, chilly powder, white pepper and salt.
• Mix well and then add macroni.
• When fully mixed garnish with grated cheese.

Tandoori Fish(Tandure Fissh)

Ingredients

2 lbs of any white fish fillets (cut into 2-3-inch pieces)
1 tbsp chopped fresh ginger
4 cloves garlic
1/3 cup vinegar
Salt To Taste
1 tbsp ground coriander seeds
1 tbsp ground cumin seeds
1 tsp ground cayenne pepper
1/2 cup vegetable oil

Method :

• Blend together ginger, garlic, vinegar, salt, coriander, cumin, cayenne and oil in the blender to form a fine paste.
• Marinate the fish pieces into the paste for about 4 hours in the refrigerator.
• Pre-heat the oven on maximum heat at broil.
• Cover the oven tray with foil to avoid mess.
• Place the marinated fish pieces on the tray and broil for about 8-10 minutes.
• Turn over and broil for about 8 minutes again.
• Keep a constant check. Broiling time may vary depending on the thickness of fish pieces.
• Serve the tandoori fish hot with your favorite chutney.

Fish Moilee (Fissh Moile)

 Ingredients

1 fish Rawas, Surmai or Halwaa
1 onion cut in strips
1 inch ginger griunded to paste
10-12 green chillies chopped
few curry leaves
1 tomato cut in strips
1/2 coconut grated
1/2 tsp cornflour
1/2 tsp lime juice

Method:

• Marinate fish in salt for 15-30 minutes and semi-fry carefully.
• Saute the onion, ginger, chillies, curry leaves, tomato in oil till light brown.
• Soak the grated coconut in warm water and then remove and keep aside first milk.
• Take rest of the milk, pour into fried masala and put in fish pieces.
• Cook for 10 minutes. When cooked add cornflour dissolved in water and boil.
• Then add first milk. Add juice of half a lime or to taste.

Fried Fish (Frid Fissh)

Ingredients

900 gms./ 2lb Fish
1cup gram flour (besan)
1 green chili (chopped)
Salt To Taste
1/2 tsp turmeric powder
3 tbsp fresh bread crumbs
1/2 tsp red chili powder
1/2 black pepper powder
2 cups water
3 tbsp chopped coriander leaves
For Garnishing :
1 lemon (sliced)
2 tomatoes (sliced)

Method

• Wash the fish thoroughly and cut into pieces. Rub the turmeric over the fish pieces with about 1tsp salt and set aside for 15-20 minutes.
• Rinse the fish under running water.
• Mix gram flour, bread crumbs, salt, chili & pepper powder, green chili, coriander and water and form a smooth batter.
• Heat the oil in a kadhai or wok .
• Coat the fish nicely with batter and deep-fry until golden all over on a moderate heat for about 8-10 minutes.
• Serve batter fried fish hot garnished with lemon & tomato slices.

Kerala Fish Curry (Keraila Fissh Cury)

Ingredients

400 gms fish pieces
1/2 cup chopped onion
1 tsp chopped ginger
2 tbsp tamarind pulp
1/2 cup coconut milk
1/2 cup fresh grated coconut
2 dry red chili
1 tsp red chili powder
1 tbsp soaked rice
1 tsp cumin seeds
2 tsp coriander seeds
1/2 tsp turmeric powder
2 tbsp oil
Salt To Taste

Method:

• Apply salt, turmeric powder and red chili powder to the fish pieces and keep aside for 15 minutes.
• Lightly roast cumin and coriander seeds. Mix with dry red chillies, soaked rice and grated coconut.
• Grind it to a smooth paste. Soak tamarind in half a cup of hot water. Heat oil in a pan.
• Add chopped onions and chopped ginger. Cook on a high flame till onions are golden brown. Stir in fish pieces and add 2 cups of water.
• Bring it to a boil. Stir in coconut and spice paste. Mash tamarind dissolved in water to make a pulp.
• Strain and add to the gravy. Simmer for 2 minutes and finish with coconut milk.
• Add fish pieces and cook on a medium flame for 7-8 minutes or till the fish is done.

Shahi Rogan Josh (Shahe Rogun Jossh)

 Ingredients

250 gms Minced Mutton
2 meduim sized sliced Onion (Pyaj)
1 tsp Garam Masala
4 chopped Green chilli (Hari mirch)
3 skinned and chopped Tomato (Tamatar)
1 cup fresh Curd (Dahi)
A big pinch of Saffron (Kesar)oaked in lukewarm milk
15 Cashewnut (Kaju)
4 tblsp Clarified Butter (Ghee)
1 " long piece Ginger (Adrak)
1 tblsp Coriander Seeds Powder (Dhania Powder)
1 tblsp Turmeric (Haldi)
6 Red Chillies
1 tblsp Cumin Seed (Jeera)
6 cloves Garlic (Lasun)

Method:

• First grind ginger, corainder seeds, turmeric powder, red chillies, cumin seeds, garlic with adequate quantity of salt to a thick paste.
• Now heat ghee.
• Fry onions, green chillies, tomatoes till brown and ghee begins to separate.
• Add masala paste and simmer for 3 minutes.
• Add keema and simmer.
• Add beaten curd and a cup of water.
• Cook till meat is tender and gravy is thick.
• Add garam masala, soaked saffron and cashewnuts.
• Cover it with a lid for few minutes.
• Serve hot garnished with chopped coriander leaves.

Meat Darbari (Meet Darbaari)

Ingredients
big sized Onion (Pyaj)
1 " Ginger (Adrak)
2 tblsp chopped Coriander Leaves (Dhania Patta)
2 fresh Green chilli (Hari mirch) slit lengthwise into halves
3 tblsp Clarified Butter (Ghee)
3 - 4 cloves Gralic peeled and coarsely chopped
3 tblsp Wine Vinegar
175 ml warm Water
1 tblsp Tomato (Tamatar) puree

For paste
1 tblsp Sesame seeds (Til)
1 kg Leg of Lamb
1 tblsp Mustard Seeds (Raai / Raee)
1 Bay Leaf (Tej Patta)
2 tblsp Poppy seeds (Khuskhus)
2 " piece Cinnamon (Tuj/Dalchini)
2 - 4 dried Red Chillies
4 Cloves (Lavang)
10 Black Pepper (Kali Mirch)
2 Brown Cardamom (Elaichi Moti)

Method:

• Trim off excess fat from the meat and cut into 2 " cubes.
• Rub the spice paste well into the meat and leave for marination for 4 -6 hours or overnight in the refrigerator.
• Add the salt to garlic and crush to a smooth pulp.
• Melt the ghee over low flame.
• Add the onions and ginger adjust flame to medium and fry them until the onions are soft.
• Add the garlic paste and fry for a further 2 -3 minutes stiring frequently.
• Add the meat and cook in the onion mixture until all sides of meat are brown.
• Add water and bring to a boil. Cover and simmer until the meat is tender.
• Add the puree, green chillies and coriander leaves.
• Adjust the flame to medium and cook for 3 - 4 minutes stiring continously.
• Remove the pan from the flame and serve hot.

Mango Trifle (Mangow Trilf)

Ingredients:

Vanilla Essence
11/2 cup Thick Cream, beaten
1 kg Sponge Cake
4 remove Mangoes, peeled, cubed
Strawberries

Method:

• Squeeze mango skin to extract leftover juice in 4-5 tblsp of water and also add vanilla essence.
• Keep aside.
• Cut sponge cake to your desired size slices and assemble in a dish.
• Sprinkle vanilla water over the cake and keep aside for 15-20 minutes.
• Cover the cake with mango pieces and pour out the cream over the top.
• Decorate with strawberries and chill.

Mango Curry (Mangow Cury)

Ingredients:

1/2 tsp Cumin seeds
1 tbsp Oil
1 tbsp Jaggery
6 Red Chillies
3/4 tsp Salt
1/2 Coconut, grated
2 Onion, sliced
250 gms Green Mangoes
6 Pods Garlic flakes
1 tsp Coriander seeds
1/2 tsp Turmeric powder
1 inch Ginger

Method

• Peel green mangoes.
• Slice each mango into small pieces, removing seed.
• Wash and keep aside.
• Grind together coconut, chillies, garlic, ginger, cumin and coriander.
• Heat oil and fry onions till transparent.
• Add ground mixture and stir-fry well, till oil begins to leave the masala.
• Add mango slices and jaggery Pour one glass water.
• Add salt and prepare on medium flame till mangoes are tender and curry thickens.

MAngo Cream (Mangow Creem)

Ingredients:

2 cup mango puree
1 tblsp lime juice
1 cup heavy cream
1 tblsp unflavored gelatin
1/2 cup sugar

Method:

• Sprinkle the gelatin on 1/3 cup cold water, then dissolve, stirring, over low heat.Cool.
• Mix the mango puree, sugar, lime juice and gelatin.
• Whip the cream until stiff, then fold lightly but completely into the mango mixture.
• Pour into a mold, rinsed out with cold water.
• Refrigerate until set.
• Unmold and serve plain, or decorated with slices of mango.

Mango Custard (Mangow Custerd)

Ingredients:

1 cup Skimmed Milk
1 tsp Coconut extract
3 tbsp firmly packed Brown sugar
2 cup Ripe Mangoes, chunks
1 tsp Lemon juice
1/4 cup Cornstarch

Method:

• Combine mango chunks, lemon juice and coconut extract and blend until smooth.
• In small saucepan, combine remaining ingredients.
• Mix until cornstarch is dissolved.
• Stir in mango mixture.
• Cook over medium heat, stirring constantly, until mixture comes to a boil.
• Continue to cook and stir for 2-3 minutes.
• Transfer into a bowl and let it cool.
• Chill thoroughly.
• Add some mango chunks before servng.

Mango Salsa (Mangow Salsaa)

Ingredients:

1 tblsp red onion, minced
1/4 cup fresh cilantro leaves
1/2 jalapeno pepper, seeded and minced
Juice of one lime
3 ripe mangoes, pitted and cubed

Method:

• Combine all ingredients.
• Let stand for 10 minutes.
• Toss before serving.
• Serve with grilled fish, chicken or pork.

Mango Rice (Mangow Ricce)

Ingredients

4 tblsp raw Peanuts
Curry leaves
150 gms Basmati Rice
Masala
1/2 tsp Turmeric Powder
11/2 tsp Mustard seeds
6 Red Chillies
11/2 cup Grated Green Mango
4 tblsp Fresh Coconut, grated
1/2 tsp Asafoetida powder
For Tempering
1 tbsp Chana Daal, rinsed
1 Red Chilli, halved
1 tsp Mustard seeds
Curry leaves
3 tblsp Oil

Method:

• Cook the rice and spread on a platter to cool.
• Set aside.
• For masala: put mustard seeds, asafoetida powder, red chillies, turmeric powder, and grated coconut in a blender or food processor.
• Add half the grated mango.
• Blend into a fine paste.
• Set aside.
• For tempering heat up the oil in a heavy frying pan.
• Add mustard, chana daal, red chilli, and curry leaves.
• When the mustard seeds splutter, add the peanuts.
• Once the dal is golden, add the remaining mango.
• Sauté for a few minutes over a medium heat, until the mango is cooked.
• Now add the masala.
• Cook until the raw smell disappears.
• Remove from heat up and set aside.
• When the rice is cool, add salt to taste and extra curry leaves.
• Stir in the masala little by little, until well blended.
• Serve hot with fried.