Shabana Akbany - Moghlai Recipes

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 List of Recipes

Shabana's Moghlai Recipes

African Kabab's
Arabii Kabab's
Amazing Tangrii Kabab's
Achaar Gosht
Aachar Fish
AB Gosht
ANDEY KI BIRYAANI
Anokhii Biryaani
Akhnii / Mutton Pullao
BUN KABAB
Bohri Ke Cutlets
Bohri Safed Murgii
CHAPLLI KABABS
CHICKEN BIRYANI
Dum Ki Hui Machli
Dum Ka Gosht
Dahi Chops
Delhi Ki Degh Kaa Korma
Dahi Me Pakii Murgii
Daal Gosht
DABBA GOSHT
DHANIA MACHLII (Corinder Masala Fish)
Eid Biryani
Pickle Fish
Talii Huii Machlii
Machlii Kaa Saalan
FISH KABAB,S
FRUIT LASSI
FRUIT CHAAT
SHAHI GOSHT
PYAAZ WAALAA GOSHT
GULNAAR SHEEK KABAB
HARE MASALE KI MURGII
HOT PRAWN CURRY
HANDEE GOLA KABAB ,S

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HANDII SABZIYAAN
JHINGAY KI BIRYANI
KABABI MURGII
KATTI KEBAB
KARAII JHINGAA
KARAAYII FISH
KHADE MASALE ME PAKII MURGII
KHAJOOR KAA HALWA
KHEEME KI ROTI
KHEEMA BHAJIA'S
KHITCHRA
KOFTA PALAK
KORMA ACHAARI
BADAM ME PAKAA HUA
LAZIZ MURGI KE KOFTE
LAHORI CHICKEN
LAHORII MURGII
LAUKI HALWA
Lassi Phalon Bhari
Maash Ki Daal Me
MINCE MEAT PAKORA'S
MASALE WAALE ALOO
MUTTON MASALA
MURGI KI TILIIYAAN
MUZAFFAR
NAAN BADAAMI
NAAN AFGANII
NARGISI KOFTE
NIZAAMI MURGII
PRAWN BIRYANI
PRAWN MASALA
PROMPRET IN GREEN MASALA
PRAWN KADAII
POTATO BURTHA

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 Shabana's Moghlai Recipes

African Kabab's

Ingredients
•1/2 kg mince meat { mutton or beef can be used }
•2 - 3 medium size potatoes .{ cut into cubes }
•1 tbsp ginger paste .
•1 tbsp garlic paste .
•1/2 cup finely chopped coriander leaves
•1/3 cup finely chopped mint leaves .
•1 egg { beaten with 1 or 1- 1/2 tbsp of water, and
•1/4 tsp of red chilly powder ,
•a pinch of salt
•1 tbsp green chilly paste .
•1 tsp garam masala powder .
•salt to taste .

Method
Pressure cook the mince meat along with potato , salt , ginger - garlic paste and green chilly paste , with just half a cup of lukewarm
water . Cook for 15 minutes {approximately 5 to 7 whistles}. It has to cook till all water has dried up .

When it is cooked add garam masala powder, coriander leaves and mint leaves . Mix well into the mince .

Make small balls dip it into the egg mix and deep fry till dark brown in color .

YOUR AFRICAN KABABS R READY TO EAT

Arabii Kabab's

Ingredients
1/2 kg mince meat { mutton kheema or beef kheema }
1 tbsp ginger paste
1 tbsp garlic paste .
1 tbsp green chilli paste .
1 tsp garam masala powder.
1 tsp cumin powder .
3 tbsp chana daal .
1 cup green coriander leaves { chopped finely }
1 tbsp mint leaves { chopped finely }

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2 eggs
Oil for frying .
Coal for Dhungar { coal }
Salt to taste

Method
Marinate kheema in ginger , garlic , green chilly paste , garam masala powder , cumin powder and salt for 2 - 3 hours
Add corriander n mint leaves.
Roast chanaa daal in a pan and powder it
Add this powder to the mince meat. DHUNGAR the mince. Then shape the mince into long kababs.

Dip in beaten egg n deep fry till golden brown .

ITS BEST TO SERVE THESE KAKABS WITH ONION RINGS N SPICY CHUTNEY

Amazing Tangrii Kabab's

Ingredients
•8 Drumsticks (chicken legs)
1st MARINADE .
•2/3 tbsp lemon juice
•1/2 tsp salt
•1/2 tsp red chilly powder
2ND MARINADE
•1 cup thick curd (hung for 15 minutes)
•1/2 cup thick cream
•1 EGG . BEATEN
•3/4 tsp salt .
•1tbsp cornflour
•1tbsp ginger paste
•1tbsp garlic paste
•1tbsp finely chopped coriander

Method
• Wash and pat dry the drumsticks { make sure the skin is peeled off }
• Make 2 incisions on each side of the chicken { not too deep cuts }
• Marinate the drumsticks with the first marinade for 1/2 hour to 45 minutes .
• Mix cream , egg , cornflour , ginger/garlic paste ,salt ,and coriander to the curd .
• Pick up each drumstick -----discarding the lemon juice ----- .
Marinate the drumsticks in the curd mixture for 2 / 3 hrs or even more if needed .
(( THIS MARINATION HAS TO BE REFRIGERATED . YOU MAY ALSO MARINATE THIS OVERNIGHT ))
• Preheat the oven at 180 degree C -- or heat a gas tandoor for 15 minutes .
• Grill the marinated chicken pieces on a greased wire grill ,, turning it off an on in between ---- basting it with oil or butter . Grill till
tender for about 15 / 20 minutes .

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IF YOU DO NOT HAVE A WIRED GRILL ,PLACE THE DRUMSTICKS ON THE OVEN PLATTER ,BASTING THE PLATTER WITH
OIL OR BUTTER BEFORE PLACING THE DRUMSTICKS ON IT .
• Server hot , sprinkled with some chat masala n lemon juice and mint chutney.
• Garnish with onion rings

Achaar Gosht

Ingredients
• 500 grams Mutton or chicken { boneless}
• 6 tbsp Oil
• 1 - 1/2 cup Curds
• 1 Big onion sliced or 2 medium size onions .
• 50 grams Green chillies
• 2 tsps whole cumin
• 1-1/2 tsp Mustard seeds .
• 1-1/2 tsp Fenugreek seeds
• 1-1/2 tsp Kalonji
• 2 tsp Coriander powder
• 1tbsp Ginger paste
• 1 tbsp Garlic paste .
• SALT TO TASTE

Method
Marinate the meat in the curds , onion slices ,oil , coriander powder , ginger / garlic paste , KEEP ASIDE FOR 2 HRS !!!!

Cook this mixture on high flame ,, till cooked . { mutton may take longer to cook --- you may add a little hot water to help it cook fast }
Slit green chillies and stuff them with roughly ground pickle masala --ie : cumin , mustard seeds , fenugreek seeds and kalonji }

When the meat is cooked, take it off the fire and sprinkle over with stuffed green chillies .. Sprinkle some roughly ground pickle masala
on the cooked gravy . Seal the vessel lid so that the steam does not escape and heat it in a pre-heated oven for 10 - 15 minutes

Note
SERVE WITH PARATHAS OR HOT CHAPATTIS

Aachar Fish

Ingredients
• 500 gms fish , cut into cubes
• 2 tbsp lemon juice
• 2 onions chopped
• 6 - 8 red chillies

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• 1 tsp onion seeds
• 1/2 tsp turmeric powder
• 1 tsp red chilly powder
• 1tbsp garlic paste
• 1/2 cup yogurt whipped
• 1 tsp white cumin seeds
• 1 tsp aniseed
• 2 tsp coriander seeds
• 1 tsp fenugreek seeds
• 1/2 tsp mustard seeds
• 5 -6 green chillies { chopped }
• 1/2 CUP OIL
• SALT TO TASTE

Method
Wash the fish well in salt water . Apply lemon juice to the fish and keep aside for 1 hour . Fry onions till they are golden in colour .
Remove with a slotted spoon and crush . In the same oil put red chillies , onion seeds, turmeric pwd, red chilly pwd and garlic paste.
Stir and fry for a few minutes till oil seperates. Add the yogurt and again stir and cook till oil seperates.

Add the FISH and cook.

Coarsely grind together white cumin, aniseed, coriander seeds, fenugreek seeds, and mustard seeds. Add salt.

Add this to the fish mixture . Also add green chillies and cook over a low flame till fish is done.

AB Gosht

Ingredients
• 1/2 kg mutton
• 2/3 mediuM size tomatoes { chopped}
• 4 medium size onions { chopped }
• 1 tsp each -- ginger / garlic paste
• 1 tsp green chillIies paste
• 1/2 tsp garam masala powder
• 1/4 tsp turmeric powder
• 1tsp cumin powder
• 4 tsp coriander and cumin
• { freshly roasted and powdered}
• 1/2 tsp black pepper powder.
• 1 1/2 cup coconut milk .
• 1/4 cup gram dal {soaked for 1 hour }
• 1/4 cup oil .
• 1 tbsp ghee .
• 3 - 4 green slit chillies
• Coriander leaves chopped .
• salt to taste

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Method
Wash and strain the mutton . Heat oil and add onions and fry till transparent . Add tomatoes , ginger / garlic paste, green chillies
paste, turmeric powder and salt .
Fry for 2 - 3 minutes .

Add mutton.
Fry well for a few minutes .

Pressure cook for 1 whistle and let it simmer for 15 minutes .

Open cooker and add cumin powder , garam masala powder, coriander leaves, pepper and gram dal .
Fry well till mixed properly .

Finally add coconut milk and pressure cook . {1 whistle and simmer for 10 minutes }

Note
GARNISH WITH SLIT GREEN CHILLIES AND SERVE HOT .

YR ACHAAR GOSHT IS READY TO EAT

ANDEY KI BIRYAANI

Ingredients
• 1/2 cup ghee
• whole spices
• 1 cup crushed brown onions
• 2 tsp ginger/ garlic paste
• 1/2 tsp turmeric pwd
• 2 tsp red chilly pwd
• 2 - 3 potatoes { diced }
• 1/2 cup boiled peas
• 1 cup yogurt
• 6 eggs boiled and peeled
• 500 gms Basmati rice boiled with salt 2 tsp
• Coriander and mint leaves chopped
• Green chillies -- chopped
• Dash of Kewra
• Saffron dissolved in 3/4 cup milk
• 1/2 tsp all spice masala

Method
Heat the Ghee, add the whole spices and stir. Add the crushed onions, ginger/ garlic paste, turmeric and red chilly pwd. Stir and fry till
oil seperates. Add the potatoes, peas and yogurt. Bring to a boil, cover and cook till vegetables are tender. Add the boiled eggs. Add a
dash of salt.

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In another pan spread 1/2 of the boiled rice, over this spread the contents of the egg and vegetable mix.
Sprinkle the coriander and mint leaves and spread the remaining rice over this. Sprinkle the Kewra and Saffron on top. Cover the pan
and let it cook on low flame for abt 15 minutes.

Anokhii Biryaani

Ingredients
•3/4 kg Basmati Rice
•1 Chicken Breast { cut into small pieces }
•1 cup Curds
•1 1/2 cup Red Chilly powder
•1 tsp Garlic paste
•1 tsp Ginger paste
•1 cup Onions { sliced n fried brown }
•1/2 tsp Haldi powder
•1/2 cup Oil
•1 1/2 tsp Salt
A PINCH OF ZAFRAN .
•2 Medium size Capsicum
•3 Tomatoes
•2 Potatoes
ALL THESE VEGIES CUT INTO CUBES .
•1 Cup Sweet corn
•1 Cup Boiled Green peas
ALL SPICE MASALAS 1 TBSP .
•Yellow Colour and Kewra Essence .
•Green Chillies chopped { 3 or 4 }
•Chopped Coriander and Mint Leaves Chopped .

Method
Heat oil , and add the brown onions ,, add all the masalas with green chillies and fry well . Add in the chicken and fry ,,,,,add the
chopped tomatoes . After a few minutes add the curds and fry . Add 1 cup hot water and let the chicken cook till tender and dry .

Fry Capsicum and Potatoes in a little oil . Boil the Basmati Rice with salt and mixed whole spices .
{ MIXED SPICES CARDAMOMS, BLACK PEPPER, BAY LEAVES, CLOVES, CINNAMON }

Put Rice , Chicken and vegetables in layers. Sprinkle green chopped leaves , zafran and kewra. Cover with lid in foil and put in a
pre-heated oven for 20 minutes .

YOUR ANOKHII BIRYANI IS READY TO EAT .

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Akhnii / Mutton Pullao

Ingredients
•1 kg Mutton
•4 cups Basmati Rice
•1/2 kg Onions { finely chopped }
•1/4 kg Potatoes , cut into big pieces and fried brown
•1 1/2 tbsp Green Chilly paste
•2 tbsp Whole Cumin .
•5 tbsp Oil and Ghee Mixed
•1/2 cup Coriander Chopped
•5 cups Water
•2 tbsp Garlic Paste - Ginger Paste { 2 each }
•SALT TO TASTE
WHOLE GARAM MASALA
*********************
•8 Cloves
•4" Pieces Cinnamon
•4 Cardamoms
•8 Peppercorns
•2 Bay leaves

Method
Pressure cook the mutton { 3 whistles and shimmer for 10 minutes } along with chopped onions { keep aside 1/4 of onions } half of the
ginger / garlic paste half of the whole garam masala salt and 2 cups of hot water .

In a vessel heat oil and ghee and add the cumin remaining garam masala and 1/4 cup onions. Fry well for abt 5 to 7 minutes. When
the onions are transparent add the remaining ginger / garlic paste. Add mutton Fried Potatoes , Rice and Chopped Coriander. Add 3
cups of water and Mutton Stock. Cover and shimmer till Rice is cooked.

Put on a TAWA FOR A FEW MINUTES { approximately 15 minutes } .

Note
SERVE HOT WITH DAHI KACHUMBER AND ACHAR .

BUN KABAB

Ingredients
* Potatoes boiled and mashed 2 { medium size }
* Chana Dal 1/2 cup
* Salt 1/2 tsp { mix chana dal n salt n boil it together }
* Chilli Powder 1/2 tsp
* White Zeera Powder 1/2 tsp
* Black Zeera Powder 1/2 tsp

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 * Egg Whites stiffly beaten 2 { eggs}
* BUNS { you may use burger buns }

INGREDIENTS FOR CHUTNEY

* Phudina {mint } 1/2 bunch

* Hara Dhania 1 bunch
* Green chillies 4/ 5
* Tomatoes 1
* Khatai Powder 1/2 tsp
* Salt 1 tsp leveled
* Curd 3 tsp .

Method
Boil and mash the potatoes. Boil dal with salt and all given ingredients till tender. Mash and mix dal with the potatoes. Make KABABS
and dip in beaten egg white and shallow fry. Cut the buns in half and heat it in a little oil. Put Chutney on 1 side of the bun top it with
salad leaves 1 kabab 1 slice of tomato.

Top it with the other slice of the bun and serve hot .

Note
YR BUN KABAB IS READY TO EAT .

Bohri Ke Cutlets

Ingredients
# ince 1/2 kg { u may use mutton or beef }
# Chilly Powder 2 tsp
# All Spice Pwd 1 tsp
# Green Chillies 2 { chopped finely }
# Onion 2 { chopped finely }
# Eggs 3 - 4 beaten
# Ginger / Garlic 2 tsp { paste }
# Zeera Powder 1tsp
# Salt 1tsp
# Coriander Leaves 1 CUP { chopped finely }
# Bread 4 slices , soaked in water
# BREAD CRUMBS

Method
# ince 1/2 kg { u may use mutton or beef }
# Chilly Powder 2 tsp
# All Spice Pwd 1 tsp
# Green Chillies 2 { chopped finely }
# Onion 2 { chopped finely }

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# Eggs 3 - 4 beaten
# Ginger / Garlic 2 tsp { paste }
# Zeera Powder 1tsp
# Salt 1tsp
# Coriander Leaves 1 CUP { chopped finely }
# Bread 4 slices , soaked in water
# BREAD CRUMBS

Note
YOU MAY SERVE THIS WITH LEMON PICKLE OR TOMATO SAUCE .

Bohri Safed Murgii

Ingredients
# Chicken Breast Cut into 10 small pieces
# Oil 1/2 cup
# Almonds 20 blanched and grinded and
# mixed with curds
# Curds 1 cup { to be mixed with almonds }
# Boiled Egg 1 { for garnish }
# Ginger 1 " piece
# Green Chillies 6
# Garlic 6 pods { ginger , garlic and gr. chillies to be ground together }
# Salt 1 tsp leveled .

Method
Put about 1 cup water in a pan and add your chicken with grinded Hara Masala and salt and cook on low flame.
Then add in curd and almond mixture. Stir well and cook covered , on a low flame.

Heat 1/2 cup of oil in a fry pan and add in 1 tsp crushed garlic and fry till golden. Add to the CHICKEN and cook till the gravy thickens
like Korma.

Serve garnished with boiled egg { cut into 4 pieces } .

you may also add " kishmish " to yr garnish .

Serve with naan or hot rotis.

CHAPLLI KABABS

Ingredients
•Kheema 1/2 kg

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•Eggs 1 1/2 { beaten }
•Spring onions 3 chopped
•Oinon 1 medium chopped
•Anardana 1 tsp
•Coriander seeds 1 tsp crushed
•Tomato 1 big size ,, chopped
•Salt 1 tsp
•Green chillies 10
•Mint leaves 1/4 bunch
•Coriander leaves chopped - 1/2 bunch
•Ginger / garlic 1 tsp heaped
•Zeera crushed 1tsp
•Bajre kaa atta ---- 1/4 cup
•Red chilly powder --- 1 tsp . { less if needed }

Method
Boil half of the kheema and mix with the rest of the kheema. Beat the eggs and keep aside. To the kheema, add the green chillies,
coriander leaves, mint leaves { chopped }, spring onions, onions, seasonings, ginger / garlic paste.

Mix all this nicely . Then add the beaten eggs and tomato and mix well .
Marinate this for abt 2 hours .

Make big flat kababs and shallow fry on a tawa .

SERVE HOT WITH CHUTNEY AND BREAD OR NAN .

To this kabab mix, you may also add finely chopped vegetables like carrots and beans and potato .
It makes the kabab even tastier .

CHICKEN BIRYANI

Ingredients
•Kheema 1/2 kg
•Eggs 1 1/2 { beaten }
•Spring onions 3 chopped
•Oinon 1 medium chopped
•Anardana 1 tsp
•Coriander seeds 1 tsp crushed
•Tomato 1 big size ,, chopped
•Salt 1 tsp
•Green chillies 10
•Mint leaves 1/4 bunch
•Coriander leaves chopped - 1/2 bunch
•Ginger / garlic 1 tsp heaped
•Zeera crushed 1tsp
•Bajre kaa atta ---- 1/4 cup

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•Red chilly powder --- 1 tsp . { less if needed }

Method
Marinate the chicken in a mixture of yogurt, ginger / garlic paste, red chilly powder, salt and 1/2 of each of the following :
crushed onion oil, mixed spices, coriander and green chillies .

Set aside for about 2 - 3 hours. { you may also leave yr marinade overnight }

Boil rice with cinnamon, while cardamoms, black cummin seeds, and salt till it is half boiled. In a pan spread the chicken with all the
marinade, followed by the rice on top.

Over this put the remaining crushed onions, Ghee { or oil }, mixed spices ,coriander and green chillies.
Sprinkle the Saffron and Kewra on on top.

Now close the pan with a cloth, put the lid over it and cook over high flame for abt 8 minutes, then lower the heat and continue cooking
for abt 20 to 25 minutes.

Note
SERVE YR BIRYANI HOT WITH DAHI RAITA OF YR CHOICE.

YOU MAY ALSO SERVE THE BIRYANI WITH ONION RAITA {ONION KATCHUMBER}

Dum Ki Hui Machli

Ingredients
•Fish Fillet 1/2 kg
•Chilly Pwd 1 tsp
•Dhaniya Pwd 1 tsp
•Ginger Paste 1tsp
•Garlic Paste 1tsp
•All Spices Masala 1 tsp
•Sabut Garam Masala a little of each
•Salt 1 tsp
•Curds 1/2 kg
•Oil 1 cup
•Onion 1 big --- chopped
•A pinch of haldi
•Kewra water mixed with a pinch of Zafran

Method
Wash the fish well with lime and salt. Leave it to marinate in this mix for a few minutes for the smell of fish to disappear. Wash well
again.

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Grind all the above masala's and keep aside.

Fry onions till golden brown and grind the onions .

Beat the curds and add in all the ground masala's with onions. Apply this mixture on the fish evenly .

Heat the oil, add the sabut garam masala. Put in the fish with the curd mixture. Fry for a while till the fish aroma comes out. Sprinkle
the Kewra mixed with Zafran.

Cover the lid and put it on DAM with something heavy on the lid. Cook on very low flame for about 15 - 20 minutes .

Garnish this dish with chopped coriander and onion rings.

Note
SERVE THIS FISH DISH WITH HOT ROTI'S

Dum Ka Gosht

Ingredients
•Fish Fillet 1/2 kg
•Chilly Pwd 1 tsp
•Dhaniya Pwd 1 tsp
•Ginger Paste 1tsp
•Garlic Paste 1tsp
•All Spices Masala 1 tsp
•Sabut Garam Masala a little of each
•Salt 1 tsp
•Curds 1/2 kg
•Oil 1 cup
•Onion 1 big --- chopped
•A pinch of haldi
•Kewra water mixed with a pinch of Zafran

Method
Mix all the INGREDIENTS FROM THE YOGURT TILL THE CUMIN SEEDS .

Apply this mixture all over the meat pieces and let it marinate for about 2 / 3 hours . Heat oil and fry the onions till golden brown.
Add the meat to the onions and stir occasionally . Cook till the meat is tender and flakes off slightly.

When the oil floats on top, give DAM OF COAL ie : put the piece of COAL directly on a flame . When it becomes red, put it on a small
piece of Aluminum foil. Place this in the pan containing the meat .

Pour 1 tsp of oil on the piece of coal . Immediately cover the pan with a lid for 5 minutes. This gives the food a BARBECUE FLAVOUR

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.

Garnish with the coriander, mint and spring onions. Serve with hot roti's and lemon slices.

Dahi Chops

Ingredients
SET 1
*****************

Chops 1 kg
Ginger / garlic 1 tbsp
Salt 1 tsp
Chilly powder 1 tsp , heaped
All spice masala 1 tsp
Onion 1 - fried golden
Oil 1/2 cup

SET 2
*****************

Curd 1 cup
Salt 1 tsp
Garlic 1 tsp
Jeera roasted and pounded 1 tbsp
Coriander leaves chopped 2 tbsp
Green chilies 2 chopped .

1 SMALL PIECE OF COAL .

Method
Boil the chops with the ingredients in SET 1, till the chops are well done and water dries up.

Beat curds, add all the ingredients in SET 2.

When serving heat the chops, mix in the remaining curds.

GIVE DAM OF COAL AND SERVE IMMEDIATELY .

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Delhi Ki Degh Kaa Korma

Ingredients
•1/4 cup oil
•1/2 cup oinions --- finely chopped
•8 cardamoms
•8 cloves
•1/4 piece of nutmeg
•2 pieces of mace
•1 small stick of cinnamon
•1 tbsp heaped of ginger / garlic paste
•1/2 kg mutton { boneless }
•1 tsp salt
•1 1/2 cup yogurt
•2 tsp red chilly powder
•2 tsp coriander powder
•1 tsp kewra water
•1/2 tsp saffron , soaked in 1/4 cup of milk

Method
Heat oil, fry the onions till golden brown. Remove from fire with a slotted spoon and gring them together with the cardamoms, cloves,
nutmeg and mace.

Re- heat the oil, put in the cinnamon, ginger / garlic paste, mutton pieces and salt.

Fry till the meat changes colour. Mix the ground onions mixture with the yogurt, red chilly powder, and coriander powder. Add this to
the meat and let it cook over a low heat till the meat is tender.
{{ IF REQUIRED ADD A CUP OF HOT WATER SO THAT THE MEAT COOKS WELL }}

Sprinkle kewra and saffron on it. Let it shimmer for approximately 10 minutes, till oil floats on top.

Note
SERVE WITH HOT CHAPPATIS .

Dahi Me Pakii Murgii

Ingredients

•8 cardamoms
•8 cloves
•1/4 piece of nutmeg

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•2 pieces of mace
•1 small stick of cinnamon
•1 tbsp heaped of ginger / garlic paste
•1/2 kg mutton { boneless }
•1 tsp salt
•1 1/2 cup yogurt
•2 tsp red chilly powder
•2 tsp coriander powder
•1 tsp kewra water
•1/2 tsp saffron , soaked in 1/4 cup of milk

Method
Heat oil and fry the onions, ginger / garlic paste. Add haldi, chillies, sugar and salt. FRY FOR A WHILE TILL OIL SEPERATES . Add
chicken and stir till it changes colour . Then add ground cashew nuts and sesame seeds .

Stir to mix. Add 1 cut hot water. When water boils, cover the pan, lower the heat and let it cook till chicken is tender. When chicken is
almost tender, add the CURD AND ALL OTHER MASALA,S, chopped coriander and tomato slices .

Stir well and shimmer for 5 / 7 minutes .

Note
SERVE WITH NAAN OR BAGARE CHAAWAL .
{ GOES VERY WELL WITH ZEERA RICE }

Daal Gosht

Ingredients
•1/4 cup oil
•1/2 cup oinions --- finely chopped
•8 cardamoms
•8 cloves
•1/4 piece of nutmeg
•2 pieces of mace
•1 small stick of cinnamon
•1 tbsp heaped of ginger / garlic paste
•1/2 kg mutton { boneless }
•1 tsp salt
•1 1/2 cup yogurt
•2 tsp red chilly powder
•2 tsp coriander powder
•1 tsp kewra water
•1/2 tsp saffron , soaked in 1/4 cup of milk

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Method
Heat oil, fry onions, add mutton with ginger and garlic and fry well for about 5 minutes. Add tomatoes, salt, zeera pwd, chilly pwd,
garam masala pwd and bhuno well. { fry well }}

Add 2 cups of hot water and pressure cook till mutton is tender.

Boil CHANA DAL with haldi, till dal is tender. Cool and blenderize. Add this to the mutton and mix well. Add in IMLY JUICE, GREEN
CHILLIES AND PUT ON DAMM FOR 15 MINUTES.

Note
SERVE WITH HOT RICE AND PICKLE.

{{{ U may garnish this with coriander leaves, mint leaves and fried onions }}}

DABBA GOSHT

Ingredients
•Boneless mutton 1/4 kg
•Kidneys ( optional ) 2 -- 3
•Noodles 50gms
•Hara masala 1tbsp
•Dhania/zeera pwd 1tsp
•Garam masala 1tsp
•1 EGG
•2 tbsp GHEE
•SALT TO TASTE

Method
Pressure cook the mutton along with the kidneys with garam masala , hara masala ,dhania / zeera pwd for about 7 to 8 whistles . Let
it shimmer for about 10 minutes after that .

Remove when cooked, let a cup of stock remain in the cooker . Break noodles and add to the stock.
Boil the noodles.

Mix the mutton mixture and the noodles, add salt. Grease an oven proof dish ,, put the mutton mix into the dish and decorate with
tomato rings.

Pour heated ghee on top. Beat an egg and pour the egg on the ghee, a little at a time.
BAKE FOR ABOUT 10 MINUTES AND SERVE WITH HOT SAUCE.

Note
GRATED BOILED EGG AND FRENCH FRIES CAN BE USED AS GARNISH BE4 SERVING

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DHANIA MACHLII (Corinder Masala Fish)

Ingredients
•Any whole fish medium size
•Salt 1 tsp
•Chilly powder 1 tbsp
•White cumin seeds 2 tbsp
•Turmeric powder 1 tsp
•Coriander seeds 2tbsp roasted n coarsely ground
•Ginger / garlic 2 tbsp
•Green chillies 6 chopped
•Coriander leaves 1 whole bunch --- finely chopped
•1/4 cup lemon juice
•1/2 cup oil for frying
•OIL FOR SHALLOW FRYING

Method
CLEAN N MARINATE THE FISH IN IMLY N SALT FOR 1/2 HOUR, FOR THE SMELL TO CLEAR

Wash and clean the fish. Pat dry. Make a few slits on both sides of the fish. Set aside.

Mix all the ingredients, except the oil. SEPERATE 2 TBSP OF THE MASALA N RUB IT ALL OVER
THE FISH.

Shallow fry the fish and keep aside on a warm plate. Heat the remaining oil, fry the remaining masala till the aroma of the masala
comes out and oil begins to seperate.

""" Imp ---- you must make sure the masala does'nt turn black """"

Note
COVER THE FISH WITH THIS MASALA AND SERVE HOT WITH CHAPATTI,S .

Eid Biryani

Ingredients
SET 1
**************
•Mutton 1 kg
•Green chillies 10
•Ginger / garlic paste 1 tbsp heaped
•Salt 1 tsp { heaped }
•Chilly powder 1 tsp { heaped }
•Haldi powder 1/2 tsp

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•Dhania powder 1 tsp
•Cloves 6 pods
•Chotti Ilaichi 3/4
•Water 3 cups
SET 2
***********
•Jaifal 1/4 piece ------ Javatri 3 pieces { grind together }
•Badi Ilaichi 3 / 4
•Bay leaves 4/5
•Cinnamon 2' piece
•Black pepper 10 / 12 pieces
•Cloves 4 / 6
•Black zeera 1 tsp
•Aloo bukharaa 6/ 8
•Ghee 1 cup
•Fried Onions { golden brown - birasta } 1 CUP
•Tomatoes 2 sliced
•Lemon 1 sliced
•Coriander Chopped 1 cup
•Green chillies 3/4 chopped
1 KG OF BASMATI RICE .

CURD MIXTURE ----- Curd 1 cup , mixed in a pinch of yellow color, kewra essence 1 tsp, and ground powder of jaifal , javatri and
ilaichi powder

Method
Boil the meat with all the ingredients in set 1 till the meat is tender and about 1 cup of stock remains .

In the same pan on top of the meat, add all spices given in set 2 ..

Also add, chopped coriander, green chillies, sliced lemon, tomatoes, aloo bukhara, curd mixture, half of the ghee, and fried onions.

Boil the rice with 2 tbsp of salt and cook till half done and remove half cup of water from boiled rice .

Spread rice on top of the meat mixture with the water and the remaining ghee . Cover and cook for 5 minutes of high flame.
Then lower the flame and give DAMM FOR HALF AN HOUR.

A delicious and khushboodarr Biryani is ready to eat. Serve with dahi raita

Pickle Fish

Ingredients
•Fish fillets 1/2 kg, marinated with salt n white pepper .
•Mustard seeds 1/2 tsp
•Garlic paste 1/2 tsp

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•Lemon juice 1 tbsp
•Mango Pickle 1 tbsp heaped
•Sweet Mango Chutney 1 tbsp heaped
•Fenugreek seeds 1 tsp
•Zeera seeds 1 tsp
•Kalonji seeds 1 tsp
•Butter 2 tbsp { to pan fry the fish }
•Cabbage 1/2 cup finely sliced
•Carrot 1 finely sliced
Boil the cabbage n carrot in 1 cup water and keep aside.

Method
Pan fry the marinated fish for abt 5 to 7 minutes, till slightly brown on both sides. Heat 1 tbsp of butter .
Add in garlic paste. Fry till oil seperates, add all the other spices { SEEDS }put in the boiled vegetables sweet chutney and the mango
pickle. Mix well. Add in the lemon juice. Stir well till fish is well done.

TO SERVE

In a serving plate put salad leaves on one corner place the fish in the middle of the palate and pour the vegetable mixture on top of the
fish . Spread the vege mix well on the fish.

Put a spring of parsley in the center with a twisted slice of lemon on top.

Your Pickle fish is ready to eat

Talii Huii Machlii

Ingredients
• 500 gms Pomfret
• 1/2 tsp Garlic crushed
• 1/2 tsp Ajinomoto
• 1/2 tsp Green chilly ground
• 1 tsp Cummin seeds roasted and ground
• 1 tbsp Lemon juice
• 1/2 tsp Salt
• 1 tsp Red chilly powder
• 1/8 tsp Turmeric powder
• 1 TSP CHAT MASALA
• Dash of yellow food colour
• Oil for deep frying.

Method

Wash the fish well combine all the ingredients, except the oil. Marinate the fish in this mixture for abt 2 hrs.

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Deep fry in hot oil and serve hot. Garnished with coriander leaves (Chopped)

Machlii Kaa Saalan

Ingredients
•500 gms Salmon fish { sliced }
•3 Tomatoes chopped
•1 tsp Red chilly powder
•1 tsp Ginger / garlic paste
•1/4 cup Yoghurt
•2 tbsp Ginger -- very finely sliced
•1 tbsp Coriander leaves chopped
•1 tsp Mint leaves chopped
•1 tsp Salt
•1 tbsp LEMON JUICE
•1/2 tsp ALL SPICE MASALA
•OIL FOR COOKING {abt 3 /4 tbsp}

Method
Clean the fish and marinate it with salt n lime juice for half and hour. Wash and keep aside.

Heat oil, add the tomatoes and stir well. Add the red chilly powder, ginger / garlic paste and the yoghurt, mix well and cook for abt 5
minutes. Add in the ginger slices, coriander leaves and mint leaves. Stir and cook till tomatoes are tender.

Add salt and the fish. Gently stir and semi cover the pan and cook on low fire for about 10 minutes. { in 10 minutes the fish will hv
flaked out }

Note

YOU MAY ADD LEMON JUICE TO THIS GRAVY BEFORE SERVING .

THIS DISH CAN BE EATEN WITH CHAPATTIS AND PLAIN RICE .

FISH KABAB,S

Ingredients
•fish 1/2 kg boiled and mashed
•white zeera seeds 1 tsp
•green chillies 2 - 3 chopped
•coriander leaves 2- 3 tbsp chopped
•haldi 1/2 tsp

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•salt 1 tsp levelled
•Mixed spices 1 tsp levelled
•onions 2 --- fried and ground
•chilly powder 1 tsp levelled
•ginger / garlic 1 tsp levelled
•chana flour 1 tbsp . { heaped }
•egg 1

Method
Boil and mash the fish . Mix all the above ingredients in the mashed fish . Roll the mixture in the shape of kabab,s and shallow fry .
You may serve the kabab,s with tomato sauce or green chutney .

FRUIT LASSI

Ingredients
•yogurt 2 cups
•juice of 1 lemon
•1/2 litre water
•honey 2 tsp { levelled }
•flower petals { optional }
•1 cup soft fruit finely cut into small cubes .

Method
lend the yogurt and mix in all the ingredients thoroughly. Serve chilled decorated with flower petals.

Note
{{ Custard apples and Lychees can also be used }}

FRUIT CHAAT

Ingredients
•1 apple
•2 banana,s
•1 pomegranate
•1/2 cup grapes
•2 guava,s
•2 oranges
•1/2 cup choley { soaked overnight and boiled }
•1 potato { boiled and diced }
•1 tbsp lemon juice
•1 tsp cummin seeds , roasted

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•3/4 tsp salt
•1/2 tsp chilly powder
•1/4 tsp chaat masala
•2 tbsp tamarind chutney
•2 tbsp date chutney
•orange juice 1 cup

Method
Peel the fruits and cut into small cubes. Mix all the ingredients well. Refrigerate and serve cold

SHAHI GOSHT

Ingredients
•500 gms boneless mutton { cleaned and cubed }
•3/4 cup oil
•4 potatoes boiled , peeled and cut into 4 pieces
•3 large onions , peeled and cut into 4 pieces
•8 / 10 cloves { laung }
MARINADE
•1 cup dahi { yogurt }
•2 tsp ginger paste
•2 tsp garlic paste
•10 tbsp coriander leaves ---- chopped
•10 / 12 tbsp tomato puree
•1 tsp red chilly powder ,
•1 tsp haldi powder
•1 1/2 tsp salt
•1 tsp cinnamon powder

Method
1.

Mix all the ingredients of the marinade in a pan. Add the mutton and mix well. Marinate this mixture for abt 1 hour
2.

Heat oil in a kadaii and stir fry the potatoes until golden brown. Remove from oil and keep aside.
3.

In the same oil fry the onions until golden. Remove from oil and keep aside.
Heat the remaining oil, add the laung, wait a few seconds and then add the meat mixture and stir. Bhuno well for abt 15 minutes or
till the dahi dries up.
4.

Add 3 cups of hot water and transfer the meat into a pressure cooker. Pressure cook to give 2 / 3 whistles after this lower the
flame and cook on low heat for 20 minutes.

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5.emove from fire. After the pressure drops open the cooker and add fried potatoes and onions and cook for another 5 minute .

Note
SERVE HOT WITH NANS OR ROTIS.

THIS QUANTITY SERVES 4 PERSONS.

{ This dish can be garnished with coriander leaves and lime slices OR grated cheese }

PYAAZ WAALAA GOSHT

Ingredients
•500 gms mutton -- boneless
•500 gms onions - half chopped and half ground to a paste
•1/2 cup ghee or oil
•4 cups dahi { hung in a muslin cloth for an hour to get abt 2 1/2 cups of thick dahi }
•2 tsp salt
•1 tbsp dhania powder
•1 tsp dried ginger powder { SONTH }
•12 button onions
•15 / 20 flakes garlic --- ground to a paste with abt 3/4 tbsp of water .
•6 / 8 chhoti ilaichi -- crushed
GARNISH
•2 tbsp chopped coriander leaves
•1 tsp shah jeera -- roasted and ground
•1/2 tsp garam masala powder

Method
1.

Heat oil in a pressure cooker fry onions till golden brown remove onions fron oil pressing them well to drain the oil and keep aside.
2.

Reheat the remaining oil and fry the mutton on high flame till golden on both sides. ( takes abt 10 / 12 minutes stirring
continuously)
3.

Take the mutton out of the oil and keep aside.

4.

Heat the remaining oil again remove from the flame and add 1 tsp red chilly powder. Immediately add the Ground Onions and stir
fast. Mix well.
5.

Whip the curd till smooth reduce heat and add curds to the onions. Add the fried meat also. Cook on medium heat for about 5 -- 7

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minutes.
6.

Add salt, ground ginger and dhania powder. Mix well. Pressure cook to give 4 whistles reduce heat and cook on low flame for abt
15 minutes. Remove from fire Drop pressure by pouring cold water over the cooker lid uncover and dry any left over liquid on fire.
7.

Add button onions { THIS IS OPTIONAL }

8.

Add the garlic paste and mix well.

9.

Add half a cup of hot water fried onions and crushed cardamoms. Cover and cook on very low flame for 15 minutes.

Note
SERVE THIS SPRINKLED WITH CORIANDER LEAVES GARAM MASALA PWD AND ROASTED CUMIN
SEEDS ...

GULNAAR SHEEK KABAB

Ingredients
•1 cup saboot masoor dal
•1" piece ginger
•8 - flakes garlic
•1 green chilly chopped
•1 tsp jeera { saboot }
•1 tsp garam masala powder
•1 tsp red chilly powder
•1/4 tsp amchoor
•1/2 cup mashed paneer
•3 tbsp cornflour
•1 tsp salt or to taste
•1 -2 tsp lemon juice
•4 - 6 tbsp oil
•2 tbsp each of finely chopped capsicum ,onion and tomato { without the pulp }
TO SERVE
•2 onions ------ cut into rings
•juice of 1 lemon
•a few poodina leaves .

Method
1.

Soak the masoor dal for abt 2 hours strain

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 2.

Grind dal, ginger, garlic, green chilly and jeera to a thick smooth paste using the minimum amount of water and keep aside for 15
minutes.
3.

Heat 3 tbsp of oil in a thick bottomed kadhaii add dal add the capsicum, onion and tomato, stir fry for 4 - 5 minutes on low flame till
dal is dry and dal sticks to the bottom of kadhaii, remove from fire.
4.

Mix corn flour, paneer, salt, garam masala, red chilly powder and amchoor powder to the dal. Add lemon juice mix well and keep
aside.
5.

Heat 3 tbsp oil in a non stick tawa for shallow frying.

6.

Grease a thick knitting needle spread a ball of dal along the lenght of the kneedle, making a 2 or 3 " long kabab of the dal paste.
7.

Gently pull out the kabab off the knitting needle and shallow fry the seekh in medium hot oil to a brown colour .

Note
SERVE THESE KABAB,S ON A BED OF ONION RINGS ,, SPRINKLED WITH LEMON JUICE AND POODINA LEAVES .

HARE MASALE KI MURGII

Ingredients
•1 chicken { cut into about 12 pieces }
•500 gms paalak
•2 - 3 onions ----- chopped finely
•3 tbsp ginger / garlic paste
•1 tsp heaped green chilly paste
•1 large tomato chopped
•1/2 cup thick curd beaten
•1 tsp garam masala powder
•1 tsp red chilly powder
•salt to taste
•3 / 4 cup milk
•4 - 5 tbsp oil
•2 tbsp cream for garnish
•1 tbsp fried cashew nuts -- for garnish

Method
1.

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 Discard the stems of the paalak and chop leaves finely. Wash leaves in plenty of water ,changing the water frequently.
2.

{ If you wish to use methi leaves leaves} Wash the methi leaves in the same way as the paalak sprinkle little salt and squeeze to
remove the bitterness from the leaves and keep aside.
3.

Heat oil in a heavy bottomed pan add onions cook till light brown, add ginger - garlic paste and cook for a few minutes.
4.

Add tomato cook for a few minutes till it turns mushy add curds, salt chilly powder ,green chilly paste and garam masala and cook
well on high flame. {Till oil separates}
5.

Squeeze out the extra water from the spinach and methi leaves and add to the above masala. Cook on high flame till all water
dries up .
6.

Now add the washed chicken pieces and fry on high flame ------stirring continuously.
7.

Cook till water dries up and the masala sticks to the chicken pieces .
8.

ADD MILK and reduce heat cover with a lid and cook till the chicken is tender.
9.

Remove the lid and again cook for 2 / 3 minutes you will find the chicken pieces coated with spinach masala .

Note
GARNISH WITH CREAM AND THE FRIED NUTS AND SERVE HOT .

HOT PRAWN CURRY

Ingredients
• 250 gms prawns
• red chillies 6 ------ dried long ones
• 1 onion medium size -- chopped
• ginger / garlic paste 2 tsp
• oil 1/4 cup
• lemon juice 2 tbsp
• 1 cup coconut milk
• curry leaves few
• haldi powder 1/2 tsp

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• zeera powder 1 tsp
• dhania powder 1 tsp
• red chilly powder 2 tsp levelled
• salt to taste

Method
Soak the dried chilies in warm water for a few minutes and put in blender with onion and ginger / garlic paste. Heat the oil and fry the
curry leaves add the blended mixture and fry stirring continuously till oil separates. Add ground masala,s and fry for 2 minutes till all is
mixed well .Add PRAWNS and fry for a minute immediately add salt and coconut milk and cook for 5 minutes .

Note
REMOVE FROM HEAT ADD LEMON JUICE AND SERVE IMMEDIATELY WITH HOT RICE .

REMEMBER NEVER TO COOK PRAWNS FOR TOO LONG AS THEY BECOME VERY HARD
WHEN EATING .

HANDEE GOLA KABAB ,S

Ingredients
• kheema 1/2 kg { you may use mutton or chicken mince }
• poppy seeds 1 tbsp
• saunf 1 1/2 tbsp
• coriander seeds { roasted } 1 tbsp
• coconut grated 1 tbsp
• whole red chillies 10 - 15
• PAPAYA MINCED 1 tbsp
{this is to be used only if its mutton mince}
• bhuna chana 1/4 cup
• all spice masala powder 1 tsp
• salt to taste { or 1 tsp }
• curd 1/4 cup
• 1 large onion grinded { raw }
• ginger / garlic paste 2 tsp levelled

Method
Roast poppy seeds, saunf ,coriander seeds ,coconut , whole red chilies and grind to a fine paste with the chana. Marinate the mince
with the papaya { IF CHICKEN MINCE -- PAPAYA IS NOT NEEDED } salt , ginger / garlic paste and all roasted and ground masala,s
leave it for abt an hour .

Mix the mince mixture with hands and keep it in the fridge for about 1 hour . Take this mix out and add curd .Make balls medium sized
heat oil and fry the balls till golden brown .

Lastly garnish with green chilies , coriander leaves and lemon slices .

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Serve on a bed of RED CABBAGE CUT FINELY INTO LONGISH STRIPS .

Another method of serving this same dish is to make it into a little gravied dish and serve with roti,s .

Fry the kabab,s in the same way on low flame till well done and golden brown . Heat a little oil in another pan fry some zeera seeds
and curry leaves add the kabab,s. Add 1/4 cup of CURDS to this ,a pinch of salt and stir for a minute till it mixes well.

Take it out in a serving flat dish add a pinch of Zafraan on it .

Garnish with Poodina leaves chopped { very little }

Note
SERVE HOT WITH ROTI,S .

HANDII SABZIYAAN

Ingredients
•Green peas 1 cup
•French beans 1 cup
•Cauliflower 1/4 kg
•Tomatoes 3
•Carrots 2 chopped in squares
•Potato 2 chopped in squares
•Brinjal 2 chopped in squares
•Methi leaves 3 bunch
•Haldi pwd 1tsp
•Chilly pwd 1 tsp
•Salt 1 tsp
•Green chillies whole 6
•Hara Dhaniya 1 bunch -- chopped
{ keep half aside for the garnish }
•GHEE 1/2 CUP

Method
In a HANDII, add all the above vegetables, with salt, chilly pwd, haldi pwd, green chillies and Ghee. Add 1 cup hot water and cook till
done.

The Handi Sabziyaan should be ready in 20 minutes. Serve hot with Chapattis and Plain Curd.

Garnish this dish with hara dhaniya and khismish ----- if you wish to make it look a bit royal for dinners etc, place silver varakh on it be4
serving.

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JHINGAY KI BIRYANI

Ingredients
•Rice 1/2 kg
•Prawns 1/2 kg
•Oil 1/2 cup
•Curd 1 cup
•Onions ---- fried and brown 1 cup
•Milk 1/4 cup
•Ginger / garlic paste 2 tsp
•Tomatoes finely chopped 2 - 3
•Yellow color
•Salt to taste
•Green chilies chopped 6
•Black zeera 1 tsp
•Choti Elaichi 5 -6
•Coconut milk 1 cup
•Chilly powder 2 tsp
•ALL SPICE MASALA -- 1 tsp
•KEWRA ESSENCE about 10 drops
•Hara Masala -------- 1 tsp ginger / garlic paste and 2 -3 green chillies ground

Method
Soak the rice in water and keep aside.

Clean and wash the prawns and keep aside. Add coconut milk to the prawns. Heat oil, add ginger / garlic paste,

After a few minutes of continuously stirring, add fried onions, haldi, salt, and chilly powder. Cook for 5 minutes, on low flame, add in
chopped tomatoes and cook till tender. Add in the curd and cook for few minutes.

Now add in the prawns with coconut milk and cook on very high flames till prawns are tender and mixture is dry.

In a pan, put the soaked rice with water, 1 tsp black zeera, salt and a few cloves.Cook till the rice is 1/4 done. Drain and keep aside.

In another pan, {grease the bottom with a little ghee}, add a layer of rice, then prawn mixture, and again a layer of rice,{RICE SHOULD
BE THE TOP LAYER}

Sprinkle all spice masala and a little zafraan on prawn mixture.

Put green chilies in between layers, on the top layer, sprinkle the kewra essence.
Immediately close with a tight lid and give Dam FOR 15 MINUTES.

KABABI MURGII

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Ingredients
• 1 chicken boneless ---- cut into very small pieces
• oil 1/4 cup
• fried onion 2 tbsp { barista }
• ginger / garlic paste { 1 tsp each }
• papita 1 tsp
• chilly powder 1 tsp
• poppy seeds 2 tsp
• salt 1 tsp
• almonds 5 - 7 grinded
• curd 1/2 cup { curd shud be thick }
• all spice masala 1 tsp

Method
Marinate the chicken with all above masala for abt 2 hrs. Heat oil on a Tawa and spread the chicken botis on the tawa. Sprinkle a little
water on it. Cover and cook, when the water dries up and oil floats up.

Take a small piece of Red Burning Coal -- and place it in the middle of the tawa. This is called Dungar. Immediately close the tawa for
a minute or two and serve HOT.

TIP
You could make the chicken before hand, but be sure to place it on the Tawa again and heat it, Do the Dungar and serve immediately.

KATTI KEBAB

Ingredients
• 1/2 kg mutton / chicken {cut into very small pieces}
• 1 tsp each ginger / garlic crushed fine
• 1/2 cup spring onion --chopped fine
• 1/2 cup coriander and mint leaves, chopped
• 1 1/2 cup hot water
• 2--3 green chilies chopped fine
• 1/4 tsp chat masala
• 3/4-cup maida
• 1/4-cup wheat flour
• 2 tbsp oil
• 1 egg
• Salt to taste

Method
Pressure-cook the mutton / chicken -----{1 whistle and shimmer for 10 minutes}, with hot water, ginger / garlic, salt and oil.

Remove and keep aside once it’s done. When it’s cool, add spring onions, coriander leaves, mint leaves and green chilies. Sprinkle
chaat masala.

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Knead both the flours together with salt and make thin roti’s and keep aside. Make thin omelet’s using 1 tbsp of egg and keep aside.
For making the KATTI KABAB, take 1 roti, place 1 omelet on it and spread the meat filling on top.

Roll up the roti, wet both side ends of the roti and seal them.

Using very little oil on a non-stick tawa, cook evenly till crisp and serve hot with chutney or ketchup.

Note
FOR SPICY EATERS, YOU MAY MAKE YOUR MEAT MASALA WITH MORE SPICE OF YOUR TASTE, ADD THE SAME GREENS
AND PREPARE THE SAME WAY.

KARAII JHINGAA

Ingredients
•prawns peeled 1/2 kg
•oil 1/4 cup
•garlic 1 tsp heaped
•ginger 1 tsp
•whole red chillies 8
•coriander seeds 2 tsp { grind these together }
•onion 1 -- fried golden brown
•coriander leaves chopped
•ajwain 1/2 tsp
•tomatoes 3 -- finely chopped
•green chillies 6 chopped
•salt 1 tsp
•all spice ready masala 1 tsp
•kasoori methi 1 tsp
•lemon juice

Method

KARAII JHINGAA
(KARAII ME BAGARE HUE JHINGE)

By Shabana Akbany

INGREDIENTS

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 *

prawns peeled 1/2 kg

*

oil 1/4 cup

*

garlic 1 tsp heaped

*

ginger 1 tsp
*

whole red chillies 8

*

coriander seeds 2 tsp { grind these together }

*

onion 1 -- fried golden brown

*

coriander leaves chopped

*

ajwain 1/2 tsp

*

tomatoes 3 -- finely chopped

*

green chillies 6 chopped

*

salt 1 tsp
*

all spice ready masala 1 tsp

*

kasoori methi 1 tsp

*

lemon juice

METHOD

1.

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 Heat oil in a karaii (wok), add onions and fry till golden brown. If not using already fried onions.
2.

Add ginger / garlic, add pounded spices and ajwain and stir for a few minutes. Add finely chopped tomatoes and bhuno well till fat
leaves the masala.
3.

Now add the prawns and cook on high flame for a 2 / 3 minutes, Lastly sprinkle all spice, methi and lemon juice, Stir and add in
coriander leaves and green chillies. Your KARAII JHINGA is ready to savour.

Prawn tip:
Never cook your prawns for more more than a few minutes, be sure your flame is high, if you stir fry your prawns for more than a
few minutes, they will go hard and are not easy to chew when eating. Its best to simmer the prawns in hot water for a few minutes, just
before cooking, when cooking it takes a few minutes for the prawns to be ready to eat.

KARAAYII FISH

Ingredients
•500 Gms fish
•1/2-cup oil
•1/2-cup onions chopped
•1 1/2 tbsp ginger/ garlic paste
•2 tsp red chilly pwd
•1 tsp dhania pwd
•1/2 tsp dried thyme
•3 tomatoes chopped
•4 green chilies
•1 tsp kasoori methi
•3 tbsp lemon juice
•1 tsp all spice masala
•SALT TO TASTE
•1/2 bunch coriander leaves chopped

Method
Clean the fish, add salt and keep aside for a while.

Wash off the salt from the fish and pat dry. Cut into cubes. Heat oil and sauté the onions till light golden brown.
Add ginger / garlic paste and stir for a few minutes .Add red chilly powder, coriander powder and dried thyme.
Stir-fry for a minute. Add chopped tomatoes and cook till oil separates. Add green chilies, reduce the heat and cook for 2 / 3 minutes.
Add the fish, cook for 3 / 4 minutes and when the fish is cooked sprinkle kasoori methi, salt, lemon juice and all spice on top.

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Note
GARNISH WITH CHOPPED CORIANDER LEAVES AND SERVE WITH HOT CHAPATTIS.

KHADE MASALE ME PAKII MURGII

Ingredients
•1 chicken -- cut into small cubes
•whole red chillies 12 - 14
•onion 3 medium --- chopped
•salt 1 tsp heaped
•water 2 cup -- { hot }
•green chillies 2 chopped
•oil 1/2 cup
•cinnamon 2 sticks
•cloves 6
•ginger chopped 1 tbsp
•garlic chopped 1 tsp
•tomatoes 3 chopped
•black pepper 1/2 tsp
•coriander leaves chopped 2 tbsp

Method
Mix chicken with chopped onion, whole spice, chopped ginger / garlic, chopped red chillies and water and cook on slow fire till water
dries up.
Add in Oil ,chopped tomatoes and green chillies. Bhuno the mixture very well, when the chicken is tender ad chopped coriander leave
and sprinkle black pepper and put on Dam for 15 minutes.

By the end of 15 minutes you will see the oil floating up.

Your Khada Masala Chicken is ready to eat.

KHAJOOR KAA HALWA

Ingredients
•200 gms wheat flour
•3/4 cup ghee
•1/2 cup rose water
•200 gms dates, soft, seedless and chopped
•sugar to taste

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•1 tsp cardamom powder
•1/2 tsp saffron, soaked in 1 tsp milk.
•1 tbsp Almonds, soaked, peeled and sliced

Method
Dry roast the wheat flour in a large pan, over a low heat. stirring constantly, until it turns golden in colour.
Gradually add the oil, making sure it mixes properly with the wheat flour. When it is brown and aromatic, stir in the rose water, dates
and sugar.

Mix well. There should be no lumps.

Add the cardamom powder and saffron. Stir for 5 minutes. Remove any excess ghee floating on top.

Put the Halwa in a serving dish and serve hot.

KHEEME KI ROTI

Ingredients
FOR THE FILLING
•1/2 kg mince meat
•1 1/2 tbsp hara masala { paste }
•1/4 tsp turmeric pwd
•2 tsp red chilly pwd
•2 tsp coriander - cumin pwd
•1 tsp garam masala pwd
•1 cup chopped coriander leaves
•1/4 cup chopped mint leaves
•4-5 spring onions chopped
•1 tbsp raisins
•Salt to taste
FOR THE ROTI
•1/2 kg wheat flour
•1 tsp salt
•1 tbsp oil
OTHER INGREDIENTS
•1egg beaten
•Oil for frying

Method
KNEAD THE FLOUR WITH OIL, SALT AND WATER TO FORM A DOUGH AND KEEP ASIDE, COVERED WITH A SOFT MOIST
CLOTH, TO GET GOOD SOFT ROTIS.

FOR THE KHEEMA

Wash and strain the kheema till dry, put it in a pressure cooker along with green masala turmeric pwd and salt { no water . Pressure

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cook till the mince is cooked - { lower the heat after 1 whistle and shimmer for 10 mts }. Add chilly pwd, coriander pwd, garam masala
pwd and cook till dry .
Transfer to a plate and cool it off. Add coriander and mint leaves, spring onions and raisins.

YOUR KHEEMA MASALA IS READY .

KHEEMA BHAJIA'S

Ingredients
• 1/2 kg kheema { use mutton or chicken mince }
• 1 tsp garlic paste
• 1 tsp ginger paste
• 1 big onion chopped
• 1 tsp whole dhania {seeds}, roasted and crushed
• all spice masala -- 1 tsp
• 1/2 bunch coriander leaves chopped
• 1/2 tsp haldi pwd
• green chillies chopped { to taste }
• 1 tsp chilly pwd
• 1/2 tsp baking pwd
• BESAN 4 tbsp
• salt to taste

Method
Mix well all the above spices into the mince, mould into pingpong size balls .

Deep fry in hot oil, remove and place on tissue's to remove excess oil, and serve hot with sauces of choice or onion salad.

KHITCHRA

Ingredients
•Mutton 1 kg
•dal masoor 1/4 cup
•dal chana 1/4 cup
•dal tuvar 1/4 cup
•dal moong 1/4 cup
•Rice 1/4 cup
•Husked wheat 1/2 kg soak overnight
•OIL 1 CUP FULL
•SABUT GARAM MASALA -- MIXED 1 tsp
Spices

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•Ginger / garlic paste 3 tbsp
•haldi pwd 1 tsp
•zeera pwd 1 tbsp
•Onion -- fried brown 1 cup
•Tomato paste 1 cup
•dhania paste 2 tbsp
•Chilly pwd 2 tbsp
•dhania pwd 2 tbsp
•All spice 1 tbsp
•Curd 1 cup
•Green chillies paste 1 tbsp

Method
Heat oil, add sabut garam masala, add brown onions and ginger / garlic paste fry for 2 / 3 minutes.
Add all masala,s in column 2 bhuno well for a few minutes and then add curds. Add tomato paste and bhuno.
Add mutton with 4 cups of hot water and cook till tender. {You may pressure cook the mutton for 10 whistles and let it shimmer for 15
minutes on low fire}

In another pan, cook wheat with enough water to tenderize it and in the same way cook all the dals and rice.
Once all this is tender, grind it in a blender and mix well. Add this to the prepared mutton curry and cook on low fire till all the
ingredients are well mixed and meat especially tender.

Serve garnished with heated ghee, all spice masala, fried onions, chopped coriander, mint leaves chopped, chopped green chillies
and lime.

Note
This is a Muslim Delicacy served during auspicious occasions, especially during Weddings and on Eid, a very rich and delicious dish,
which is to be eaten as a dish on its own, as it already contains rice and wheat.

If one wants to get adventurous, you may try eating this with Garlic Bread {toasted}
THE AUTHENTIC METHOD OF MIXING ALL THE INGREDIENTS IS TO GRIND THE COOKED DALS, THE COOKED WHEAT
WITH YOUR HANDS WHILE IT IS STILL HOT, WITH A ROUNDED SPOON {BIG SIZE} PUT THE DALS AND WHEAT IN A
ROUNDED PAN AND CHURN THE SPOON INTO IT TILL IT IS WELL DONE INTO A THICK PASTE.

THEN YOU MAY ADD THE MUTTON CURRY AND YET AGAIN GRIND FOR A WHILE TILL MIXED WELL AND LEAVE IT TO
COOK ON LOW FIRE FOR HALF N HOUR TILL WELL DONE. GARNISH N SERVE HOT

KOFTA PALAK

Ingredients
•palak 1 bunch of 1/2 kg
•salt 1 tsp
•methi 1 small bunch
•chilly pwd 1 tsp
•green chillies 4 { boil all the above in 1 cup water n chopperize in chopper }

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•haldi 1/2 tsp
•dhania pwd 1 tsp
•ginger / garlic paste 1 tsp
•oil 1/2 cup
•all spice masala 1/2 tsp
•curds 1/2 cup
•Milk 1/4 cup
FOR KOFTA

•MINCE MEAT OR MINCE CHICKEN - 8 ozs

•onion 1 medium
•chana 1 tbsp levelled
•ginger / garlic 1 tbsp
•coriander leaves
•salt 1 tsp
•all spice 1 tsp
•khaskhas 1 tsp heaped
•chilly pwd 1 tsp
•green chillies 2

Method
Boil and grind the palak, grind mince with all the given ingredients in last coloum, under KOFTA heading. Make small round balls, for
kofta,s .

Heat oil, fry onions till light golden brown, remove, add in the curds, salt, chilly pwd, haldi dhania pwd, ginger / garlic paste, and cook
on low fire for a few minutes.
When the gravy turns a bit thick, add in the kofta ,s and cook.

Add a little water, then add the ground palak along with the ground onion, keep stiring continuously, leave on slow fire.
Lastly add in the milk, and cook for abt 8 - 10 minutes till the sauce turns thick.

Your PALAK KOFTA CURRY IS READY TO EAT.

KORMA ACHAARI

Ingredients
•500 gms chicken {cubed - boneless}
•1/4 tsp haldi pwd
•1/2 tsp salt
•3 cups water
•1/4-cup oil
•6 - 8 red chillies
•1/2 tsp mustard seeds
•4 - 6 cloves
•Pinch of asafoetida

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•1tsp red chilly pwd
•1/2 tsp cummin pwd
•1/2 onion seeds {kalonji}
•2 tbsp brown sugar
•1 tbsp ginger / garlic paste
•2 tbsp lemon juice
•1/2 cup whipped yogurt
•1 tbsp spoon READY MANGO PICKLE

Method
Put the chicken, turmeric, salt and water and cook till chicken is tender. Strain and reserve the stock.

In another pan, heat oil, add red chilies, mustard seeds, cloves and asafeotida, and sauté for a minute add the chicken, red chilly
powder, cummin pwd, onion seeds, brown sugar and ginger / garlic paste.
Stir and cook till the meat becomes brownish in colour.

Pour the reserved stock and lemon juice, let it cook for a few minutes till OIL SEPERATES.

Lastly, add the ready pickle and serve immediately with Naan or Roti.

BADAM ME PAKAA HUA

Ingredients
•1/4 cup + 1/4 cup ghee { to be used twice }
•3 tbsp almonds -- blanched and sliced
•2 onions - finely chopped
•1 tsp + 1 tsp ginger / garlic { to be used twice }
•1 tsp red chilly powder
•1/2 tsp black pepper
•1/2 tsp all spice masala
•1/4 tsp sugar
•2 tbsp + 2 cups water
•500 gms mutton pieces ---- boneless
•1 tsp salt
•250 gms yogurt
•2 - 3 green chillies --- chopped
•1/4 tsp saffron, diluted in 1/4 cup warm milk
•Fresh coriander leaves chopped

Method
Heat 1/4 cup ghee, fry the almonds and keep aside, in the same oil, fry the onions till they are golden brown.
Add 1 tsp ginger/ garlic, red chilly pwd, black pepper, all spice, sugar, and 2 tbsp of water.
Stir well for a few minutes, remove from the heat and keep aside.

Heat 1/4 cup ghee in another pan. Fry the remaining ginger / garlic till it is brown, add the Meat and salt and stir till the meat changes

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colour. Add 2 cups of water and pressure cook till meat is tender. Dry off all the water, Add the meat to the contents of the first pan,
along with Almonds, yogurt, green chilies, saffron and coriander leaves. Stir well and allow it to simmer for a few minutes on low heat.

SERVE HOT WITH PARATHAS OR HOT ZEERA RICE.

LAZIZ MURGI KE KOFTE

Ingredients
•chicken mince 1/2 kg -- finely ground
•green chillies 4 chopped
•curd 1 tbsp
•khaskas 1 tsp
•all spice masala 1 tsp
•dhania seeds 1 tsp
•salt 1 tsp
•ginger / garlic 1 tsp
•oil 1/2 cup
•onion 1 medium chopped
•bread slice 1
•egg 1
•corn flour 1 tbsp
•bhuna chana 1 tbsp
FOR THE GRAVY
•ginger / garlic paste 1 tsp
•curd 1 cup
•zeera pwd 1 tsp
•cummin pwd 1 tsp
•pinch of haldi
•3 tbsp onion -- fried golden and ground
•Zafran 1/4 tsp mixed with Kewra 1 tbsp
•Salt 1 tsp

Method
Grind all the ingredients for the Kofta and mix with the minced meat, curd and egg.

Make into round balls like kofta,s and keep aside for sometime.

Heat oil, add a little sabut garam masala. Add ginger / garlic and fry well. Add a little water. Add all the other seasoning for the gravy
and fry well. Now add in the curd and onion paste. ADD KOFTA,S. Let it simmer for 10 minutes on a low flame.

Remove and sprinkle with green coriander leaves. Sprinkle all spice and Zafran / Kewra mix.

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LAHORI CHICKEN

Ingredients
•1 whole chicken of 1 kg
•2 tbsp ginger / garlic paste
•1 tsp garam masala pwd
•2 tsp red chilly pwd
•4 chotii illaichi -- ground
•a pinch of orange colour
•4 tbsp of lemon juice
•1 tsp salt
•1/4 piece jaiphal / 4 pieces of javitri
{ grind these together }

Method
Marinate the chicken with all above ingredients, prick the chicken very well be4 you marinate. Leave for about 2 hours. Steam the
chicken for about 30 -35 minutes. Heat 2 cups of oil and fry the chicken on both sides till the chicken turns golden brown.
Add the lemon juice and cook till all water dries up { water from the steaming of chicken}
Sprinkle with chat masala and serve hot with Green Chutney.

LAHORII MURGII

Ingredients
•chicken 1 { whole chicken cut into big chunks}
•ginger/ garlic paste 2 tbsp
•garam masala pwd 1 tsp
•red chilly pwd 2 tbsp
•chotti illaichi 5 -- grinded
•Pinch of Orange colour
•lemon juice 4/5 tbsp
•salt 2 tsp levelled
•Jaifal 1/4 piece
•Javitri 4 pieces ------ these 2 ingredients hv to be ground together.
•2 cups oil for frying.

Method
Marinate the chicken with all the above ingredients. Prick into the chicken well. Leave it aside for abt 2 hours.

Steam the chicken for about 35 minutes. Heat 2 cups of oil and fry on both sides of the chicken till it turns golden brown.Add in the
marinate / juice that comes out while steaming and cook till all the water dries up.

Sprinkle with chat masala and serve with Hari Chutney { green spicy chutney }

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LAUKI HALWA

Ingredients
•Lauki 2 1/2 kg grated
•Khoya 1/2 kg
•Sugar 1 1/2 cup heaped
•Choti Ilaichi 1 tsp heaped -- ground
•Ghee 1/4 kg
•Badam/ Pista sliced
•Yellow colour 1/4 tsp ----- mixed in 1/2 cup water

Method
Heat Ghee and fry the Lauki well for abt 20 minutes, till the Lauki turns brownish in colour. Add sugar along with the Yellow colour.
Add the Khoya, Ilaichi pwd and stir for abt 10 minutes.

Remove from fire and take out all the excess ghee.

Garnish with Badam and Pista slices and serve.

Lassi Phalon Bhari

Ingredients
•1 cup yogurt
•Juice of 1 lemon
•1 cup soft fruit finely chopped
•{Mango, chikku or banana}
•3/4 liter of water
•1 tsp honey For the gravy
FLOWER PETALS -- OPTIONAL

Method
Blend the yogurt and mix in all the ingredients thoroughly.
Serve chilled decorated with flower petals.

Note
You may also use custard apple and lychees

Maash Ki Daal Me

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Ingredients
•Maash ki daal 1 cup
•Green chillies 3/4 cup { slit n cut in slices }
•Ginger / garlic 1 tbsp heaped
•Chilly powder 1 tsp heaped
•Coriander leaves chopped 1 cup
•Haldi 1 tsp
•Kheema 1/4 kg
•Onion 1 big size --- chopped lenght wise
•All spice masala 1tsp
•Salt 1tsp leveled

Method
Heat oil, fry onions till golden brown. Add ginger / garlic paste and fry well. Add kheema and fry till kheema changes colour. Add haldi,
chilly powder, salt and a little warm water and continue frying. When oil seperates, add Daal and stir till mixed well. Add enough water
{ warm } for the daal to become soft.

Add green chillies, coriander leaves and all spice masala and leave on Damm FOR A FEW MINUTES .

YOU MAY SERVE THIS WITH PURIS, CHAPATTIS OR HOT RICE .

MINCE MEAT PAKORA'S

Ingredients
•Mince meat 1/2 kg cooked with all dry masala,s
•( chilly pwd , haldi pwd , zeera pwd , dhania pwd)
•Tomatoes 2 big size
•Chana dal 3 tbsp
•Green chillies chopped
•Potato boiled 1
•Yeast 1 tsp
•Dal water abt 1 cup (left over after boiling dal)
•Baking pwd 1/2 tsp
•1 EGG
•Flour 6 tbsp
•Coriander leaves and Poodina chopped
•Oil for deep frying
•1 tsp sugar
•All spice pwd 1 tsp
•Salt to taste

Method
Dissolve yeast and keep in a warm place to rise. Cook the mince with all dry masala,s and tomatoes.
Boil the chana dal with haldi and salt and mash it. Save the water after boiling dal. Add the mashed dal with the mince and also add

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finely chopped green chillies, coriander leaves, poodina and all spice masala.
In the Flour, we now add 2 tbsp oil, risen yeast, 1 egg and 1 mashed potato, baking pwd and the dal water. Mix all well. The batter
should not be too liquid.

Put the batter in a warm place to rise for 1 hour.

Last -- make balls of the mince dip into this batter and deep fry on a low heat.

Note
THIS IS BEST SERVED WITH POODINA CHUTNEY WHICH IS A LITTLE SPICY.

MASALE WAALE ALOO

Ingredients
•Small round potatoes 1 kg
•Bhuna dhania pwd 3 tsp
•Bhuna zeera pwd 3 tsp
•Imly juice { thick } 1/2 cup
•Chat masala 1 tbsp
•Curry leaves 2 tbsp
•20 big red chillies (remove the seeds, soak in water and grind with a little salt)
•Ginger / garlic 1 tsp -- finely chopped
•Salt 1 1/2 tsp

Method
Boil the potatoes with a little salt and peel. Keep aside. Mix in the Imly juice. Heat oil, fry the curry leaves, ginger / garlic pieces, Add in
the other masala and fry well. Sprinkle a little water, so the masala does,nt burn and turn black.

Oil will float on top. Add in the potatoes and mix well. Simmer on low flame for 5 minutes.

Sprinkle with chat masala, Garnish with hara dhania and poodina leaves.

Serve hot.

MUTTON MASALA

Ingredients
•500 gms mutton pieces with bones
•2 tsp coriander seeds
•1 tsp cummin seeds

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•2 tbsp ginger/ garlic paste
•1 onion { big size } minced
•3 tbsp yogurt
•1 tsp salt
•1 1/2 tsp red chilly pwd
•1 tbsp all spice
•2 raw papaya with peel -- ground
•1/4 cup oil

Method
Roast and grind the coriander and cummin seeds. Mix all the ingredients except the mutton and oil. Put the mutton pieces in this
marinade, coating well and set aside for 2 hours.

Heat the oil. Fry the mutton pieces with all the marinade. Cover and let it cook, add 1 1/2 cups of Hot water. Cook till the meat is tender
and you have a thick gravy.

Serve hot with Naans.

MURGI KI TILIIYAAN

Ingredients
•500 gms chicken pieces { boneless }
•2 eggs beaten
•1 tsp red chilly pwd
•pinch of turmeric pwd
•1 tsp ginger/ garlic paste
•1/2 tsp white cummin seeds
•1 tsp salt
•2/ 3 tomatoes finely chopped
•1 1/2 cup hot water
•bread crumbs
•2 black cardamoms
•2 tbsp ghee or oil

Method
Grind together red chilly pwd, turmeric pwd, ginger / garlic paste, cummin seeds ,and cardamoms.
Heat oil, add the ground spices, stir, sprinkle a little water, keep stiring till oil separates fm the spices. Add the salt, tomatoes, water
and chicken. Cover the pan and cook till the meat is tender, and the water has dried completely. Remove from heat. Put a couple of
chicken pieces on toothpicks { 2 pieces if small and one piece if a little big in size -------- size is optional }, dip in the beaten egg , roll in
the breadcrumbs and deep fry.

Serve Immediately with any Sauce.

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MUZAFFAR

Ingredients
•375 gms sugar
•1 cup water
•yellow food colour
•1/2 cup ghee
•250 gms vermicelli { sevaiyaan }
•1 kg milk
•saffron
•6/8 cardamoms crushed
•almonds and pistas -blanched and silvered

Method
Cook the sugar and water till you have a slightly thick syrup. Add the food colour. In another pan, heat ghee and fry the vermicelli till it
turns golden brown. Add the milk and cook over a low heat till the milk dries.
Add the syrup, saffron and cardamoms. Cook till a bit dry. Sprinkle the nuts on top and serve.

NAAN BADAAMI

Ingredients
•250 gms maida
•1/2 cup hot milk
•1 tsp baking powder
•1/2 cup warm water
•1/2 tsp salt
•10 -12 badams -- skinned and cut into long slices { silvered with varak }

Method
Heat milk and put it in a large pan, add baking powder to the milk and keep aside for 2 minutes.

Sift maida and salt together, add this to the hot milk and mix. Knead into a dough with enough warm water. keep in a warm place for
about 3 -4 hours. Make 6 -8 balls. Roll out each ball to an ablong shape. Spread ghee all over, fold one side { lenght ways } a little, so
as to over lap an inch of the naan. Press on the joint with a belan { rolling pin }.

Sprinkle some Almonds on it. Press with the belan. Pull on one side of the naan to give it a pointed end like the shape of a naan. Apply
some water on the back side of the naan and stick it in a hot tandoor. { If a tandoor is not handy , you can use a Really Hot kadaii
,overturned on fire -- though the result will not be the same }

Cook till the naan is ready, spread some butter on the ready naan and serve hot.

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NAAN AFGANII

Ingredients
•1 1/2 cups maida
•1 1/2 cups atta
•1/2 cup hot milk
•1 tsp baking powder
•1/2 cup warm water
•1/2 tsp salt
•poppy seeds

Method
Heat milk and put it in a large pan, add baking powder to the milk and keep aside for 2 minutes.

Sift maida and salt together, add this to the hot milk and mix. Knead into a dough with enough warm water. keep in a warm place for
about 3 -4 hours. Make 6 -8 balls. Roll out each ball to an ablong shape. Spread ghee all over, fold one side { lenght ways } a little, so
as to over lap an inch of the naan. Press on the joint with a belan { rolling pin }.

Sprinkle some poppy seeds on it. Press with the belan. Pull on one side of the naan to give it a pointed end like the shape of a naan.
Apply some water on the back side of the naan and stick it in a hot tandoor. { If a tandoor is not handy , you can use a Really Hot
kadaii ,overturned on fire -- though the result will not be the same }

Cook till the naan is ready, spread some butter on the ready naan and serve hot.

NARGISI KOFTE

Ingredients
• Oil 1/2 cup
• Chilly pwd 1 tsp heaped
• Dhania pwd 1 tsp
• Ginger/ garlic paste 1 tsp
• Onion -- 1 big -- fried golden n ground
• Salt 1 tsp
• Water 1 1/2 cup
• Curd 1 cup - beaten

FOR THE KOFTA,S

* Mince meat 1/ 2 kg
* Small ilaichi 2
* Cinnamon 1 piece
* Salt 1 tsp
* Onion 1 - medium raw
* Black pepper 5 - 7

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 * Red chillies whole - 5 - 6
* Ginger/ garlic paste 1 tsp
* Chane ki dal 1/2 cup
* White zeera 1 tsp
* Cloves 3
* Chilly pwd 1 tsp
* Eggs boiled 5 - 6
* 1 Egg

Method
Heat the oil, mix all the masala,s with a little water and curd and stir well. Add to the heated oil.
Fry well . After a few minutes, add the ground onions, add another 1/2 cup water and cook well.
When the gravy turns thick, remove from flame.

Cook the mince with all the above ingredients except the eggs ------ in 1 cup of wate. Cook till the water dries up totally and the mince
is soft. Cool and grind to a paste. Add 1 beaten egg to the ground paste. Mix well.
Cut yr boiled eggs into halves { horizontal } take a portion of the mince paste, cover up the boiled egg half, shape into a Kofta and fry
till golden brown.

Before serving, heat up the curry and put it in the dish. Top with the kofta's and chopped haraa dhania.

NIZAAMI MURGII

Ingredients
•800 gms chicken ---- cut into 12 pieces
•1/3 cup cashewnuts
•1/3 cup almonds { boiled and cut into slices }
•8 tbsp oil or ghee
•2 onions chopped
•3 tbsp ginger paste
•3 tbsp garlic paste
•8 green chillies { slit , deseeded and chopped }
•1 tsp turmeric pwd
•1 1/2 tsp salt { or to taste }
•1/4 cup peanuts , 2 tbsp til { sesame seeds } -- pounded together
•2/3 cup coconut --- skin removed , grated and browned
•3/4 cup dahi -whipped till smooth
•1 tsp garam masala pwd
•1 tbsp lemon juice
•1 cup chopped coriander
•1/3 cup chopped phudina { mint }

Method
Heat oil and fry cashew nuts, and almonds until golden brown. Remove from heat and keep aside.

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Heat the left over oil and add onions and saute over medium heat till golden brown. Add ginger / garlic paste and stir for a while. Add
green chillies, salt and turmeric. Mix well. Add pounded nuts and sesame seeds, along with the grated coconut for a while ------keep
stirring.
Add yogurt and bhuno for a about 3 - 4 minutes. Now add the chicken, bhuno for a few minutes, add abt 1 1/2 cup of Hot water, bring
to a boil and lower the heat and cook for 15 - 20 minutes. { you may keep it simmering till the chicken is well done }

Now sprinkle garam masala, lemon juice, coriander, mint and fried cashew nuts and almonds.
Remove to a dish and serve with hot naan or parantha.

Note
This is a semi dry Chicken Masala dish cooked with Nuts, ie : Cashew nuts , Peanuts, Almonds and Coconut. Serves 6 - 7

PRAWN BIRYANI

Ingredients
•Basmati rice 1/2 kg
•Prawns 1/2 kg
•Oil 1/2 cup
•Curd 1 cup
•Onions fried brown 1 cup
•Milk 1/4 cup
•Ginger / garlic paste 2 tbsp
•Tomatoes finely chopped 3
•Green chillies chopped 6
•Black zeera 1 tsp
•Chotti illachi 5 -6
•Chilly powder 2 tsp
•Salt 1 tsp
•Coconut milk 1 cup
•All spice masala 1 tsp heaped
•Haldi 1/2 tsp
•A pinch of Zafran
•Kewra essence { to your liking }

Method
Clean the prawns and wash well with lemon juice. When the smell of prawns is no more, add the coconut milk to the prawns. Heat oil
and add onions, add in the ginger / garlic paste and fry well for a few minutes. Now add in haldi, chilly pwd, all spice masala and salt.
Cook for abt 2 - 3 minutes and add chopped tomatoes. When tomatoes are tender add the curds .Stir till the curd mixes well.

Now add prawns and coconut milk and cook for a few minutes on high flame.

In another pan cook the rice with a little salt and black zeera. (You may add a couple of cloves and 2 Tej patta to yr rice if you wish to
to give it a good flavour)

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Take a fresh pan, Put in a little ghee (optional) add a layer of rice, then prawn mixture, ending with the rice layer. Sprinkle a little garam
masala and Zafran mixed with milk over the rice layer.
Garnish with green chillies and give dam for 15 minutes.

Serve hot with any raita of your choice.

PRAWN MASALA

Ingredients
• Prawns 8 oz cleaned
• Oil 1/4 cup
• Salt 1 tsp
• Chilly pwd 1 tsp -- Heaped
• Onion medium 1 -- finely chopped
• Coriander and mint leaves chopped
• Ginger / garlic paste 2 tsp - leveled
• Green chillies chopped 2-3
• Tomatoes 2-3 finely chopped
• All spice masala 1/2 tsp
• Methi leaves 2 tsps

Method
Heat oil, fry curry leaves and mustard seeds. Add onions and fry till slightly golden, add ginger / garlic paste. chilly powder, salt
chopped tomatoes and bhuno well till tomatoes are tende .
Add in PRAWNS and cook on very high flame for just 2 or 3 minutes, immediately add green chillies and remaining ingredients, stir for
a minute and remove from flame and serve immediately.

This dish is mainly eaten with Khichdi.

{ Rice cooked with red masoor dal }

You may also serve this dish with hot Chappatis.

PROMPRET IN GREEN MASALA

Ingredients
•2 prompret , 250 gms each { whole fish }
•1/2 bunch mint leaves
•1 bunch coriander leaves
•1 tsp salt
•1 medium onion
•1 tsp ginger / garlic

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•2-3 large green chillies

Method
Clean the fish and make slits all over. Blend the mint, coriander, onion, ginger/ garlic and green chillies with very little water, in the
blender. Rub this masala along with salt into the slits, all over the fish.
Place the fishon a greased baking tray and bake on 180 degrees for about 30 - 35 minutes.

Sprinkle a little lemon juice and serve hot.

PRAWN KADAII

Ingredients
•Prawns peeled 1/2 kg
•Oil 1/4 cup
•Garlic 1 tsp heaped
•Ginger 1 tsp heaped
•Whole red chillies 8 and
•Coriander seeds 2 tsp Grind together
•Onion 1 big -- fried light brown
•Coriander leaves 2 tbsp chopped finely
•Ajwain 1/2 tsp
•Tomatoes finely chopped 3
•Green chillies chopped 6
•Salt 1 tsp
•Kasoori methi 1 tsp
•Lemon juice { to taste }

Method
Heat oil in a kadaii, add onions, add ginger / garlic paste. Fry for about 2/3 minutes and add the ground spices. Add ajwain and stir for
a few minutes. Add in the finely chopped tomatoes, and bhuno well till oil separates.
Now add the prawns and stir well for about 2 minutes. Lastly sprinkle all spice masala, methi and lemon juice.
Stir well, add the coriander and green chillies and serve hot with naan or chapattis.

POTATO BURTHA

Ingredients
•250gms potato boiled
•3 onions
•Green chillies 6
•1/2 tsp haldi
•Oil 1/4 cup

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•Salt 1 tsp
•Spring onions 5 pods
•Coriander leaves chopped - abt 3 tbsp

Method
Take a Barbecue pin and place potatoes and onions on it. Keep turning the pin till the potatoes and onions are slightly burnt.

Do the same with the green chillies and the spring onions { do not burn these too much }

Now smash the potatoes, smash the onions, cut the spring onions and slice the green chillies. Take a pan, add oil, add the
vegetables, add salt, haldi, coriander leaves and stir well. Last add a little lemon juice.

Serve this very hot as soon as it is cooked. This is best served with Hot Chapattis.

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