Tomatar Shorba .

Tomatar shorba is a tangy soup made from tomatoes, mildly spiced with cumin seeds and green
chillies.

Ingredients Qty.
Tomato 500 gms.
Green Chilly 10 gms.
Ginger 20 gms.
Garlic 20 gms.
Carrot 50 gms.
Onion 100 gms.
Small Cardamom 5gm
Bay Leaf 5gm
Clove 5gm
Refined Oil 15 gms.
White Peppercorn 5 gms.
Seasoning As Reqd.
Cumin Powder To Garnish
Cumin Seeds 5 gms.
Coriander Leaf 5gms.

Directions:
1. Cut all vegetables roughly.
2. In a pan take oil and add tempering of cumin whole, white peppercorn, small
cardamom, bay leaf and clove.
3. Add garlic and sauté.
4. Add green chilli, onion, ginger, carrot & tomato and sauté a little.
5. Add at least 800 ml. of water and allow it to boil fully till the moisture reduced to 600
ml.
6. Once gets the body, strain the soup with chinois by squeezing to take out the
maximum juice of the pulp.
7. Reheat, and season nicely and serve hot with cumin powder and fresh chopped
coriander leaves on top as garnish.

Texture - Watery.

Colour - Tomato Red

Subz Pulao .
Subz Pulao is a variation of Veg Pulao, which is a one pot dish and used many vegetables hence the
name Subz Pulao.

For Potli
Ingredients Quantity
Bay leaf 5gm
Fennel seeds 10gm
Cardamom green 5gm
Cardamom brown 10gm
Cinnamon stick 5gm
Black pepper 10gm
Cloves 10gm
For Pulao
Ingredients Quantity
Basmati rice 500gm
Potato 200gm
Capsicum 100gm
Carrot 100gm
Green peas 125gm
Baby corn 100gm
French beans 125gm
Vegetable oil 125ml
Ginger-garlic paste 30gm
Onion 400gm
Red chilly powder 10gm
Turmeric powder 10gm
Salt to taste
Tomato 400gm
Directions:
1. Put all the garam masala (Fennel seeds, cinnamon stick, cardamom brown, cardamom green,
black pepper, cloves and bay leaf) in a muslin cloth and make a potli
2. Put sachet /potli in the wok along with 2 glass of water and boil the water for 8-10 minutes to
get the garam masala flavor in the water. Discard the potli and keep the water to cook the rice.
3. Cut all the vegetable in advance.
4. Clean, wash and soak the rice for half an hour. Heat the non-stick wok with oil and sauté with
ginger-garlic paste.
5. Add onions into the wok and fry it till onions are translucent. Add all the chopped vegetables
except green peas into the wok and fry it for 2-3 minutes on medium flame.
6. Add soaked rice into the pan.
7. Then add flavoured water. Rice and water will be in the ratio of 2:3
8. Add red chilly powder, salt, tomato and green peas. Mix it well.
9. Cook covered on high flame till the water boil, then cook on low heat for 15 minutes or till
the rice cooked properly. Switch off the flame. Serve hot with your favourite curry.
http://evergreenrecipes.com/subz-pulav-recipe-vegetable-rice/
 Dal Bukhara .
Dal Bukhara is a velvety smooth slow cooked black lentil simmered in tomato based gravy.

Ingredients Qty.
Black Urad (Kali
150gms.
Dal)
Ginger 50gms.
Garlic 20gms.
Onion 150gms.
Unsalted Butter 70gms.
Fresh Cream 75ml.
Seasoning As Reqd.
Tomato Puree 50ml.
Degi Mirch Powder 20gms.
Cumin Powder 20gms.
Kasoori Methi 15gms.
Small Cardamom 2gms.
Large Cardamom 5gms.
Cinnamon Stick 5gms.
Clove 2gms.

Directions:

1. Wash at least three times with lukewarm water and soak kali dal for overnight over
very slow heat.
2. Next day remove the water from the pan which is already black with scums.
3. Prepare a ginger garlic paste and onion paste.
4. Add ginger garlic paste, onion paste, whole hot spices, tomato puree and all powdered
spices in the dal and slowly keep on cooking.
5. Add fresh cream and unsalted butter in it and carry on cooking on slow temperature
for several hours.
6. Once consistency deserved, finish it with kasoori methi and serve hot.

Texture-Well smooth & creamy.

Colour-Silky brown.
 Fulka .
Fulka is a flatbread made with wheat flour. The rolled out dough is first cooked on the stove-top
and finished cooking on an open flame which puffs up the bread into layers making it very soft.

Ingredients Qty.
Wheat flour or Atta 750gm
Water 400gm
Salt To taste
Ghee 10ml

Directions:

Kneading dough for rotis or phulka:

1. Take whole wheat flour/atta in a bowl. Sieve the whole wheat flour with salt. add a bit of
water and ghee and start mixing.
2. Adding some water to the dough in parts, begin to knead the dough.
3. Continue to knead the dough. Keep on adding water as required.
4. Knead the dough till it becomes pliable and soft. The final dough consistency should not be
very soft or hard.
5. Now make small to medium balls of the dough. Roll the balls in the palms of your hands.
6. Flatten the ball. Sprinkle some whole wheat flour to the dough ball. Alternatively, you can
also dust the rolling board with flour.

Making roti on tawa:

7. Turn on the gas stove and put the tawa to make it hot.
8. While tawa is getting hot, start rolling the dough ball into a flat round circle.
9. Once the tawa is sufficiently hot then put the roti on a hot tawa/griddle.
10. First cook one side. It should be less than half cooked or about one-fourth cooked.
11. Turn and cook the other side. This should be a little bit more cooked than the first side.
Brown spots should be visible.
12. Now hold the roti with a tong and keep the first side which was cooked, directly on fire. The
roti will start to puff.
13. Turn and keep the other side on fire. The roti will puff more. Avoid burning the rotis and also
don’t overdo it as roti will not be soft and will become crisp and hard like papads.
14. Remove and apply ghee on the rotis. Applying ghee or oil keeps them soft for a long time.
Rotis made with this method is ideally served hot.

Texture-Soft well-cooked fulkas with roasted flavour.

Colour-White
Sewaiyon ka Muzaffar .
Muzaffar is Awadhi cuisine. This is vermicelli fried in pure ghee (clarified butter), cooked in water
with sugar, garnished with dry fruits, with the aroma of saffron. This is a dry preparation.

Ingredients Qty.
Milk 1lt
Vermicelli 100gms.
Small Cardamom 2gms.
Cashew nut 50gms.
Sugar 200gms.
Ghee 30gm
Resin 50gms.
Pistachio 50gms.
Mawa 50gms.

Directions:
1. In a pan add ghee and add the small cardamom and cook till it crackles.
2. Sauté vermicelli in ghee till lightly golden.
3. Prepare sugar syrup separately and add it in the vermicelli and cook.
4. In a separate pan boil milk with 40gms. of grated mawa till the milk reduced to one third.
5. Add the condensed milk into the vermicelli sugar mixture and keep on cooking till the desired
consistency arrive.
6. Sauté cashew nut and resin in ghee and add it with the vermicelli.
7. Garnish with pistachio and grated mawa and serve cold.

COLOUR-Golden.

TEXTURE-Semi Thick.
Nargisi Kofta .
Hard-boiled eggs are encased in a layer of spicy kofta meat.

Ingredients Qty.
Eggs 8
Soyabean mince 500gm
Chopped onions 100gm
Chopped garlic 5gm
Turmeric powder 5gm
Red chilli powder 2gm
Garam masala powder 5gm
Salt To taste
Rice flour 150gm
Vegetable oil Oil for deep fry
Chopped onion 200gm
Ginger garlic paste 30gm
Tomato puree 30gm
Coriander powder 10gm
Cumin powder 5gm
Turmeric powder 2gm
Red chili powder 2gm
Garam masala 5gm
Fresh yoghurt 100gm
Oil 45ml
Salt To taste
Coriander Garnish

Directions:
1. Boil 6 eggs till hardboiled. Immerse immediately in cold water and then peel. Keep aside.
2. To prepare the Kofta: Put the soya bean mince, finely chopped onion, chopped garlic,
turmeric powder, red chili powder, Garam masala powders, 1 egg and salt to taste in a large
mixing bowl. Mix well to form a smooth paste. Divide into 6 equal portions.
3. Take one egg and a portion of the soya bean mix. Wrap the soya bean mix around the egg and
smooth with your hands to form an even "casing" around the egg till it is fully covered.
4. Repeat for all the remaining hardboiled eggs. Place all in a plate.
5. Sprinkle all coated eggs with a fine dusting of rice flour.
6. Heat the oil for deep-frying in a deep pan. Whisk the last remaining egg in a bowl and dip
each soyabean-coated egg in some of this whisked egg, gently shake off excess and deep fry
till golden. When done, drain and place on paper towels.
7. To prepare the gravy: Heat the cooking oil (3 tbsps.) in a deep pan and add the chopped
onions. Fry till light golden in color and then add the ginger and garlic pastes.
8. Fry for 2-3 minutes and add the tomato paste and all the spice powders including the Garam
masala. Mix well. Fry till the oil begins to separate from the masala.
 9. Add the yogurt and 1/2 a cup of water to the masala. Mix well and cook for 2 more minutes.
10. Now add the prepared Kofta to the gravy and fold in very, very gently to coat on all sides.
11. Cook for 1 more minute and turn off the fire. Slice the eggs in half horizontally.
12. Garnish the dish with chopped fresh coriander and serve hot with Chapatis.

Texture-Rich gravy with the flavours of all the spices.

Colour -Rich red