Raan Roast (Leg Piece Rost)

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
• 
  

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. 
   
8. Garnish
9. Strain out Blend the Onion, Green Chillies and Spring Onion in a blender.
10. 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
11. Once ready pour this sauce on the Mutton Leg
12. It's ready to be served

Panl Puri (Pane Pori)

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)

2 COOKING DIRECTIONS

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

2. Dough for Puris - Mix the flour and sooji. Add water as needed to make firm dough. Knead the dough until it is pliable. Cover the dough with a damp cloth for about ten minutes.
3. 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.
4. Divide the dough into about 60 small balls. Keep them under a damp cloth. Start rolling each ball to about a 2-inch diameter circle. Place over a damp towel and cover with another damp towel.
5. Do this for all 60 puris.
6. TIP: Placing the puris between damp cloths helps the puris to puff evenly on all sides.
7. Prepare Puris - Heat the oil on medium high heat. Oil should be about 1 1/2 inch high in frying pan. To test the oil, put a little piece of dough in the oil. The oil is ready if the dough comes up right away and does not change color. Start frying the puris, starting first with the puri you first rolled. Put one puri in the oil and press lightly. When it puffs turn over and put another puri in the oil. Keep adding six to eight puris at a time. Fry the puris until they are golden-brown all around by turning a few times. Take the puris out and place over paper towel, so the excess oil is absorbed. TIP: 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. Fry all the puris. They should be crisp and puff like a ball.
8. Serve - Pani puris are served by making a small hole in each puri. Fill the puris with boiled and chopped potatoes, or boiled chickpeas. Finish by filling each puri with the spicy pani (water).

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

2 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.

Moong Daal Crumpets (Mung Dal 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

2 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. Serve hot with sauce or chutneys.

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

2 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.

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

2 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.

Coconut Barfi (Cokonat Buffi)

Ingredients

225 gms Khoya
225 gms coconut (dry and ground)
1 tsp cardamom seeds (ground)
1 tbsp ghee
2 1/2 cups sugar
2 cups water
1/2 tsp almonds (grated)
1/2 tsp pistachios (grated)

How to make coconut burfi:

• Mix khoya and coconut and fry them lightly with ghee on a low heat.
• Add cardamom and mix well.
• Prepare one-string syrup by dissolving sugar in the water.
• Now stir the coconut mixture into the syrup.
• Grease the plate and spread the grated nuts on it.
• Spread the prepared evenly over the plate and allow it to cool.
• Now with the knife, cut it into desired shapes.
• Turn them over so that nuts covered part appears on the top.
• Nariyal ki burfi is ready to be served.

Kheer (Kher)

Ingredients

1/4th cup long grain rice (washed and drained)
4-5 cups milk
2-3 cardamom seeds (crushed)
2 tbsp almonds (blanched silvered)
A pinch of saffron threads, soaked in a little hot milk
1 tbsp skinned pistachio nuts (chopped)
1 tbsp raisins (optional)
2-3 tbsp sugar or as desired

How to make kheer:

• Put the rice, milk and cardamom in a pan, bring to boil and simmer gently until the rice is soft and the grains are starting to break up.
• Add almonds, pistachio, saffron and raisins and simmer for 3-4 minutes.
• Add the sugar and stir until completely dissolved.
• Remove the rice kheer from heat and serve either warm or chilled.

Besan k Laddo (Basan k Laddu)

Ingredients of besan laddoo :

2 cups gram flour (besan)
11/2 cup sugar (grinded)
1 cup ghee
1 tsp each almonds, pistachios, cashew nuts (chopped)

Preparation of besan ke ladoo:

• In a kadhai mix gram flour and ghee over a low heat.
• Keep constantly stirring to avoid lumps.
• When it releases an appetizing smell, it is ready.
• Remove from the heat and allow it to cool.
• Add sugar and nuts to the gram flour and mix thoroughly.
• Now form ping-pong size balls of the mixture.
• Besan Laddoo are ready to be served.

Besan k Laddo (Basan k

Besan k Laddo (Basan k

Kulfii (Kulfi)

4 cups milk
8 tsp. sugar or to taste
1/2 tsp. ground green cardamom seeds (chotti elaichi)
1tbsp. skinned pista (pistachios), thinly sliced
1tbsp. skinned badam (almonds), finely ground (optional)

Preparation of kulfi recipe :

• Put the milk into a wide, heavy pan and bring to boil over high heat, stiring constantly.
• Now lower the heat and cook the milk, stirring constantly, until it has thickened and reduced to about 13/4th cups. (This will take about 40-45 minutes). Stir the sides of the pan constantly to avoid scalding.
• Now add the sugar, nuts and cardamom seeds, stir well, allow to cool.
• Pour the mixture into Kulfi molds or small ramekins, distributing evenly. Cover with plastic wrap or foil and freeze until set, about 6 hours.
• To serve, remove the ice-cream from the molds by running a sharp knife around the edges of the pista kulfi. Slip each kulfi on to a dessert plate, cut across into 3-4 slices, and serve.

Sarson ka Saag (Srson ka Sag)

Ingredients

• 1 kg: Sarson (green mustard)
• 250 gm: Spinach
• 2 fresh: Shalgam (turnips) (peeled and chopped (optional)
• 3-4 flakes: Garlic (finely chopped)
• 2" piece: Ginger (finely chopped)
• 2-3 Green chillies (finely chopped)
• 2 tsp: Makki ka atta (maize flour)
• 11/2 tsp: Powdered gur (jaggery)
• Salt to taste

Tadka (tempering)

• 3 tsp: Desi ghee
• 1/2 tsp: Red chilli powder
• 2-3: Green chillies (finely chopped)
• 1" piece: Ginger (finely chopped)

Method

1. Wash, clean and chop the mustard and spinach leaves.
2. Pressure cook the leaves with garlic, ginger, green chillies and shalgam. Add salt and 1/2 a cup of water. The saag will be done in 15-20 mins. Remove from fire and cool.
3. Grind the spinach to a rough paste. Add makki ka atta and cook for 15 minutes on low heat.
4. Prepare tadka with ginger, green chillies and red chillies in ghee and add to the hot saag and mix lightly.
5. Serve hot with Makki ki Roti.

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

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:
Potato, Cabbage, Cauliflower, Eggplant, Radish, Bell peppers, Carrot, Peas, assorted beans, beetroot. All chopped.
Heat the oil and add all the ingredients and spices.
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.
DO NOT ADD EXTRA WATER. LET THEM COOK IN THEIR OWN JUICES.
Serve with naan or boiled rice
Serving: 4 persons

Chicken Tikka (Chickkin Tika)

Ingredients

1 kg. chicken
1½ tsp. ginger (Adrak) paste
1½ tsp. garlic (Lehsan) paste
bunch 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

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

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

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

Achari Mutton (Acharii Muton)

Ingredients

1/2 cup coriander leaves chopped
1/2 tsp fenugreek seeds
1 tsp fennel seeds
1/2 tsp cumin seeds
800 gms mutton800 gms.
1 tsp turmeric powder
8 red chillies whole
1 tsp red chilli powder
4 medium tomatoes
5 cloves
1 tsp onion seeds
7 tblsp mustard oil
2 tblsp ginger chopped
4 medium onions
salt to taste
1 tblsp garlic chopped
1 tsp mustard seeds

How to make achari mutton :

• Wash and cut the mutton into 11/2" cubes.
• Take off and cut the onions.
• Cut the tomatoes.
• Roast the whole spices separately and grind everything coarsely.
• Heat up oil in a thick-bottomed pot to smoking point, cool and again heat up the oil and stir fry the onions till brown.
• Mix in the cut ginger-garlic.
• Mix well.
• Mix in coarsely ground masala powder.
• Stir fry for half a minute, stirring all the time.
• Mix in mutton, stir fry on high flame heat up till mutton pieces are well browned.
• Mix in the tomatoes, turmeric powder, red chilli powder and salt and mix well.
• Stir fry till oil leaves the masala.
• Mix in sufficient quantity of water (about 21/2 cups), bring it to a boil and cover.
• Stir fry till the mutton is fully done.
• Adjust the flavor and serve hot decorated with coriander leaves.

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

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

Serving: 5 to 6

Bhindi Gosht (Bhinddi Goshht)

Ingredients

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
1-2 Lemon

Instructions

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

Serve with naan.
Serving: 6 – 8 persons

Mooli ka Paratha (Muli ka Praatha))

Ingredients

For stuffing:
3 Mooli (Radish)
Salt To Taste
1/2 tsp Red chilli powder
1/2 tsp Corainder powder
2 Green chillies, chopped finely
2 tbsp Corainder leaves
For dough:
2 cups Wheat flour
Salt To taste
Water As needed
Oil for frying muli paranthas

Preparation:

• Sieve the wheat flour and salt. Add water and knead to stiff dough. Cover and keep aside.
• Peel and grate the radish. Squeeze and drain all the water.
• Heat the pan and fry the radish to light brown. Add salt, red chilli powder, green chillies, corainder leaves and mix well. Allow it to cool.
• Take some dough and roll into small puri, put 2tsp of stuffing and cover all the sides. Roll again into a thick, round parantha.
• Heat a tava and fry the mooli ka paratha both sides to crispy and brown. Put some oil over the paratha.
• Serve the mooli paratha hot with raita or curry.

Keema Palak (Keme Paluk)

Ingredients

½ kg. minced beef
250 grm. Palak - chopped
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
1 tbs. dill (Soya) or
1 tsp. fenugreek (Methi) leaves-Kasuri

Instructions

Finely chop the onion and sauté in oil until light brown.
Cook on medium heat till water is almost dried. Add mince meat mix and dry the water again.
Add 2 glasses of water cover and cook till meat is tenderized and the water dries.
Add Palak and cook till the water dries.
Sprinkle garam masala powder. Garnish with green chilies and Ginger (Adrak) slices and lemon juice.
Serve with naan
Serving: 4 to 5 persons

Chicken Makhni (Chickin Makhnii)

Ingredients

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

b)
Marinade:

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

Instructions

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

Kabab Chapli (Kabaab Chaplii)

Ingredients

½ Kg. finely minced beef
1 medium sized onion chopped
2 eggs
½ tsp. salt (according to taste)
1 tsp ginger (Adrak) paste
1 tsp crushed cumin seeds (Zeera)
1 tbs. crushed Whole dried red chilies
1 tsp crushed coriander (Dhaniya) seeds
1 tsp anardana
2-3 green chilies chopped
½ cup of fresh coriander (Dhaniya) leaves
1 large tomato
1 tsp lemon juice or vinegar
100 grm. Makai ka Aata (Corn meal)
1 small onion sliced and fried till brown
Oil for shallow frying.
(DO NOT USE CORN FLOUR)

Instructions

Make small pieces of an omelet made with 2 eggs with a little salt and Black Peppercorn. (Kali Mirch)
Chop the tomatoes finely.
Add all the ingredients to the mince meat and leave to marinate in the refrigerator for 2-3 hours.
Mix the omelet pieces and then make into flat patties and fry in a little oil. Wait to turn until brown on one side.
Makes about 6 kebabs.
Serve with naan.
Serving: 3 persons

Chocolate Drink (Chokolate Drinkk)

Ingredients

4 cup Cold Milk (Thanda Doodh)
2 cup Chocolate Ice-Cream
5 tsp sweetened Cocoa Powder
Crushed Ice

How to make chocolate shake:

• Blend milk and cocoa powder in a blender for few seconds.
• Add ice-cream and crushed ice and blend again for few more seconds.
• Serve chilled.
• Serve over a crushed ice.

Strawbery Drink (Straberry Drinkk)

Ingredients

1 cup fresh Strawberries
4 cup Milk (Doodh)
To taste Sugar (Cheeni)
Ice -cubes

How to make strawberry shake:

• Wash strawberries properly and remove the stems.
• Blend strawberries and little milk together in a blender until crushed properly into a smooth paste.
• Add the remaining milk, sugar and crushed ice.
• Blend again for another 30 seconds or so.
• Served chilled in glasses.
• Note : If strawberries are not available, strawberry essence can be used.

Spiced Tea (Masaly Wali Chaey)

Ingredients

21/2 cup Water
2 Cloves (Lavang)
1 brown Cardamom (Badi Elaichi)
4 Black Pepper corns (Kalimirchi)
1 Cinnamon Stick (Tuj/Dalchini)
2 tsp Tea Leaves (Chai Patti)
11/4 cup Milk (Doodh)
2 tblsp Sugar (Cheeni) or as desired

How to make spiced tea:

• Place the water, cloves, cardamom, peppercorns and cinnamon in a saucepan and bring to boil.
• Stir in the tea leaves and continue to cook over a moderate heat for 2 minutes.
• Add the milk and sugar and boil, remove from the heat.
• Strain and serve piping hot.

Mango Lassi (Mangow Lasi)

Ingredients

1 cup Curd (Dahi, plain non-fat Yogurt)
1cup peeled and chopped Ripe Mango (Aam)
2 tblsp Sugar (Cheeni) or to taste
1/4th tsp Cardamom Powder (Elaichi Powder, optional)
Few Ice-cubes

How to make mango lassi:

• Combine all ingredients and blend until smooth in a blender.
• Strain through a sieve, pushing as much liquid as possible.
• Pour in glasses and serve.

Tarbooj ka Sharbat (Melon Drink)

Ingredients

1 Pint Strawberries
3 cup fresh Watermelon Juice (Tarbooj Ka Raas)
1/2 tsp pureed Ginger (Adrak)
3 tbsp Sugar (Cheeni)

How to make tarbooj sharbat:

• Wash and stem the berries in cold water.
• Force through a food mill to separate seeds from the puree.
• Alternately place a nylon sieve over a bowl and, using a pestle or outstretched fingers, push to extract the fruit puree, discard the seeds.
• Combine all the ingredients in a jug, stir well and refrigerate for few hours.
• Stir and serve in glasses with crushed ice.

Badam ka Sharbat (Almond Drink)

Ingredients

1/2 kg almond (badam)
2 kg sugar
1 kg water
1 tsp saffron (kesar)
1 tsp green cardamom powder (hari elaichi)
1/2 tsp potassium meta bi sulphate

How to make badam ka sharbat :

• Soak badam in water for 8-10 hours.
• Peel the outer covering.
• Boil sugar, water, kesar and elaichi powder in it.
• Boil it to one sugar syrup strand.
• Let it cool, then add some syrup to badam and grind it to a fine paste.
• Add syrup and potassium meta bi sulphate to the above.
• Fill it in a bottle.

Anar Ka Sharbat (Pomgranate Drink)

Ingredients

1 kg red pomegranate (anar)
1 kg sugar
1/2 kg water
ice as required
rock salt (kala namak) as required
1/4 tsp potassium meta bi sulphate

How to make anar ka sharbat:

• Peel anar.
• Boil sugar and water.
• Boil it to one sugar syrup strand.
• Take out juice of pomegranate.
• Let syrup cool, and then add anar ka juice and potassium meta bi sulphate.
• Fill it in a bottle.
• Serve it in a glass with water, kala namak, crushed ice.

Chickoo Shake (Cheku Shak)

Ingredients

3 chickoo
1 cup cream
2 glass milk (doodh)
5 tsp sugar
ice as required

How to make chickoo milkshake :

• Peel chickoo and cut into small pieces.
• Take out its seeds.
• Now blend milk, sugar and chickoo in a mixer so that it is mixed properly.
• Now mix half of the cream and again blend.
• Put the shake in the glasses.
• Put some cream and crushed ice in the glasses and serve it chilled.

Nimbu Pani (Lemon Water)

Ingredients

4 juicy Lemon (Nimbu)
8 cup Water
10 pitted and halves Dates (Khajoor)
1/3rd cup Honey (Shahad)

How to make nimbu pani:

• Cut the lemons in halves crosswise, remove the zest from 6 of the halves and squeeze out the juice.
• Slice the remaining lemons into thin rounds.
• Place the water and the dates in a sauce pan and gently boil for ten minutes.
• Add the zest and boil for another 2-3 minutes.
• Remove the pan from the heat, stir in the honey, lemon juice & lemon slices, and set aside, loosely covered, for 8-12 hours.
• Strain through a muslin lined sieve.
• Served chilled.

Banana Shake (Banana Shaik)

Ingredients

2 cup Milk (Doodh)
1 firm ripe Banana (Kela)
2 tblsp Sugar (Cheeni)
1/4 tsp ground Nutmeg (Jaiphal)

How to make banana shake:

• Place the milk in a heavy-bottomed pan over a high heat.
• Bring it to boil, stirring constantly, then reduce the heat and simmer for 2 minutes.
• While the milk is simmering, place a banana, sugar and nutmeg in a blender and process until pureed.
• Pour 1 cup milk into the blender and process for another minute.
• Add the remaining milk and process for 1/2 minute.
• Pour the milk in warmed mugs or cups and serve immediately.

Gulab Ka Sharbat (Rose Drink)

Ingredients

11/2 cup freshly picked Rose Petals (Gulab Ke Patti)
3/4 cup boiling Water
1/4th tsp Cardamom Seeds
3/4th cup Sugar (Cheeni)
1/4th cup strained fresh Lemon Juice (Nimbu Ka Raas)
2/3rd cup Pomegranate Juice
5 cup cold Water

How to make gulab sharbat:

• Crush the rose petals with mortar and pestle and place them in a large bowl.
• Add the boiling water, then pour the mixture to a metal container and add cardamom seeds. set aside for 8 hours or overnight.
• Pour the rose-cardamom water through a muslin lined strainer set over a bowl.
• Add the sugar, and float the bowl over a hot water filled sink until the sugar dissolves.
• Remove from the hot water and filter it again.
• Cool it to room temperature.
• Combine all the ingredients in a pitcher and stir well.
• Serve in a glass half filled with crushed ice.

Orange Smoothie (Orang Smuthi)

Ingredients

1/3rd cup frozen concentrated Orange Juice (Santra Ka Raas)
1 cup Milk (Doodh)
1/4th cup Sugar (Cheeni)
2 cup Ice-cubes
1 peeled and sliced ripe Banana (Kela)

How to make orange smoothie:

• Process all ingredients in blender, stopping several times for ice to settle - continue until smooth.
• Garnish, if desired; serve immediately.

Angoor ka Sharbat (Grapes Juice )

Ingredients

1/2 x 3-inch piece of Orange Zest
1/4 tsp Cardamom Seeds (Elaichi)
4 whole Cloves (Lavang)
6 cup Grape Juice (Angoor Ka Raas)
1/4th cup Honey (Shahad)
3-inch piece of Cinnamon (Tuj/Dalchini) Stick
2 cup sparkling Water

How to make angoor sharbat:

• Tie the zest, cardamom seeds and cloves in a small piece of cheese cloth.
• Place the juice and honey in a large stainless steel pan and bring it to near the boiling point over moderate heat.
• Remove the pan from the heat, add the spice bag and cinnamon stick, cover, and set aside until the juice has cooled to tepid.
• Remove the spice bag and cinnamon stick and chill.
• Add the water before serving.

Dahi ke Kabab (Dahii ke Kabaab)

Ingredients:

1.2 ltrs yoghurt
100 gms cottage cheese grated
40 gms chopped onion
30 gms chopped ginger
10 gms chopped fresh coriander
cornflour to dust
30 gms cashewnut powder
30 gms chopped raisins
4 gms white pepper powder
4 gms cardamom powder
salt to taste
oil to grill

How to make dahi kebab :

• Hang yoghurt overnight.
• Saute the onion and ginger in minimum oil till it sweats.
• Mix the other ingredients.
• Adjust seasoning and shape into tikkis.
• Grill them on a medium hot skillet.
• Garnish and serve with chutney.

Kabab Chapli (Kabaab Chaplii)

Ingredients

½ Kg. finely minced beef
1 medium sized onion chopped
2 eggs
½ tsp. salt (according to taste)
1 tsp ginger (Adrak) paste
1 tsp crushed cumin seeds (Zeera)
1 tbs. crushed Whole dried red chilies
1 tsp crushed coriander (Dhaniya) seeds
1 tsp anardana
2-3 green chilies chopped
½ cup of fresh coriander (Dhaniya) leaves
1 large tomato
1 tsp lemon juice or vinegar
100 grm. Makai ka Aata (Corn meal)
1 small onion sliced and fried till brown
Oil for shallow frying.
(DO NOT USE CORN FLOUR)

Instructions

Make small pieces of an omelet made with 2 eggs with a little salt and Black Peppercorn. (Kali Mirch)
Chop the tomatoes finely.
Add all the ingredients to the mince meat and leave to marinate in the refrigerator for 2-3 hours.
Mix the omelet pieces and then make into flat patties and fry in a little oil. Wait to turn until brown on one side.
Makes about 6 kebabs.
Serve with naan.
Serving: 3 persons

Haleem (Halim)

Ingredients

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

Instructions

Soak all three grains overnight.
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.
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.
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.
Fry onion in oil (for Baghar) and for garnishing. Add the oil to the mixture and keep aside the fried onion for garnishing.
Remove from heat and serve with garam masala, fresh Coriander (Dhaniya) leaves, green chilies, fried onion and lemon.
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