Chicken Karahi Recipe

[Print]

Ingredients
½ Kg. chicken
3-4 tomatoes –chopped ( optional)
1 onion chopped
3-4 whole green chilies
¼ tsp crushed black pepper (Kali Mirch)
½ tsp. salt (according to taste)
3 tbs. oil
1 tsp garlic (Lehsan) paste
½ tsp. ginger (Adrak) paste

Instructions
Remove skin of tomatoes.
In a pot add chicken, Garlic (Lehsan), Ginger (Adrak) and salt. Cover and cook on low
heat till the water from the chicken have dried and chicken is half cooked.
Add oil, tomato, green chili and onion. Cover and continue cooking. When the water
dries and chicken is tender add the Black peppercorn (Kali Mirch), stir and remove from
heat.
Serve with boiled rice.
Serving: 2 persons

Aaloobukhara Chutney Recipe

[Print]

Ingredients
1 cup Sugar
250 grm. prunes (Aaloobukharay)
1 drop red food color (optional)

Instructions
Wash the Aaloobukharay thoroughly and soak them in some water for about 2 hours.
In a saucepan add about 1/2 a cup of water, the sugar and the Aaloobukharay and cook it
on low heat.
Add the food color if you want the sauce to take on a reddish tinge.
When the sauce is thick and the pits have been separated from the Aaloobukharay,
remove from heat and put aside to cool.
Serve as a condiment.

Chicken Jalfraizi Recipe

[Print]

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

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

Dal-Makhani Recipe
[Print]

Ingredients
200 grm. Urad (black) dal
300 grm. red beans
250 grm. onions
50 grm. ginger (Adrak)
100 grm. tomatoes
50 grm green chilies
100 grm. butter/ghee
5 clove garlic (Lehsan)

Instructions
Soak dal and red beans over night and
boil with water and salt, until the dal is soft. Chop the onions, Ginger (Adrak), green
chilies and tomatoes. Fry all together in butter/ ghee until turn brown. Then add the
boiled dal and red beans and allow simmering for 5 to 7 minutes. Serve hot with naan.
Serving: 4 persons
Besan kay Dahi Baray Recipe
[Print]

Ingredients
2 cups besan
2 pinches of baking soda
½ tsp salt
pinch of asafetida (Heeng)
Oil for deep frying
300 gms. Yogurt
1 tsp. salt
1 tsp. sugar
Chaat masala
Cumin seeds (Zeera) powder
chili (Lal Mirch) powder
Imli chutney

Instructions
Add spices to besan and make a paste using 1¼ cup of water. Mix well and leave for 30
minutes.

Then in a frying pan add oil and with the help of a spoon, drop the spoon full of paste
into the pan and deep fry till light brown.

When serving, soak in a bowl of water and when a little soft squeeze out the water
between palms and add to prepared yogurt.

YOGURT: Beat the yogurt adding a little water to a paste.

Add salt, red chili powder and ½ tsp. zeera powder. Add 1 tsp sugar and mix well.
Garnish with sweet Imli Chutney and Chaat Masala.

Serving: 6 persons
Bhel Puri Recipe
[Print]

Ingredients
\250 gms. potatoes
½ cup of diced tomato
2-3 onions sliced (rough form)
1 cup of boondi (see note) or besan pakoray
1 cup of pre-boiled chick peas
1-2 green chilies - chopped.
1/2 cup of chopped fresh coriander (Dhaniya) leaves.
Papri (chips made of dough)
cornflakes
Salt according to taste
2 cup plain rice pops crispy (murmuray)
1-2 cup Sweet Imli chutney
1 kg. Yogurt whipped
Chaat masala as required.

Instructions
Boil potatoes till soft, peel and dice.
In a bowl combine the potato, tomato, sliced onion, fresh dhaniya, green chilies, and
boondi and chick peas.

Keep the chutney and yogurt in separate bowls to be added according to taste.

In another bowl combine the papri and rice crispies. You can also add a handful of plain
corn flakes to make it crunchier.

To serve, in a plate add the vegetable mixture. Top it with the dry ingredients mixture.
Add yogurt, chutney, salt and chat masala according to taste.

NOTE: - to make the boondi mix about 3-4 table spoons of besan powder with water to
make a paste which is neither too fluid nor too viscous. Add a dash of baking powder and
keep aside for 10-15 minutes. Then heat oil for deep frying and when hot take a teaspoon
and drop blobs of the besan mixture to form little balls. Remove as soon as they turn
golden brown and put into a bowl of water. In a couple of minutes they will become soft.
Remove from the water and squeeze out the excess water with your hand.

Brain Masala Recipe

[Print]

Ingredients
1 cow or 4 goat brain
½ tsp. turmeric (Haldi) powder
¾ tsp. salt
1 medium sized onion sliced
3 tbs. oil
½ tsp. chili (Lal Mirch) powder
½ tsp. garlic (Lehsan) paste
½ tsp. ginger (Adrak) paste
2 tbs. yogurt
½ tsp. garam masala powder
4 tbs. Chopped fresh coriander (Dhaniya) leaves and slices of ginger (Adrak) for garnish

Instructions
First boil the Brain with ½ tsp of salt and 1/8 tsp of Turmeric (Haldi) till it becomes firm.
Drain, clean, de-vein and cut into coarse pieces.
In a pot take the oil and sauté the onion till light brown.
Add the remaining ¼ tsp. salt, chili powder, Turmeric (Haldi), Ginger (Adrak) paste,
Garlic (Lehsan) paste and yogurt and mix well.
Add the Brain pieces, cover and cook on medium heat till it are cooked and the oil rises
above the spices. Sprinkle garam masala powder.
Garnish with fresh chopped Coriander (Dhaniya) leaves and Ginger (Adrak).
Serve hot with naan.

Serving: 2 to 3 persons.

Chaat Masala Recipe

[Print]

Ingredients
1 cup cumin seeds (Zeera)
1 cup whole dried red chilies
1 tbs. salt
2 tbs. coriander (Dhaniya) seeds
1 tsp black salt (Kala Namak)
10-12 whole black pepper (Kali Mirch)
8-10 cloves (Laung)
1 black cardamom (Bari Ilaichi) seeds
¼ tsp. carom seeds (Ajwain)
1 pinch asafetida (Heeng)
½ tsp. tartaric acid

Instructions
Roast the spices slightly and grind into a powder after cooling. Then add salt and black
salt.

Can be used in all sorts of chaat and dahi baray.

Bihari Kabab Recipe

[Print]

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

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

Serving: 4 persons

Cholay Chaat Recipe

[Print]

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

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

Ingredients
1 whole chicken
1 tsp. garlic (Lehsan)
1 tsp. ginger (Adrak)
1 pinch of orange food color or
1 tsp Kashmiri chili (Lal Mirch) powder
1 tsp chili (Lal Mirch) powder
½ tsp salt
3-4 tbs. lemon juice
2 tbs. oil
2 tbs. yogurt

Instructions
Mix together all the ingredients and coat the chicken with it.
Leave to marinate for 3-4 hours.
Bake in oven at 400F till done.
Serve with Raita, salad and naan.
Serving: 2 to 3 persons

Chicken Shaslick Recipe

[Print]

Ingredients
1 Kg. boneless chicken
2 tsp Salt
1 tsp chili (Lal Mirch) powder
2 Green Bell peppers
3 Medium Onions
6 Small green chilies
½ Kg canned whole/diced tomatoes
½ Cup Ketchup
3 tbs. Soy Sauce
3 tbs. Oil

Instructions
Cut the chicken into cubes and
fry it in oil on low-medium heat
until the chicken is white. (15 minutes)
Dice the tomatoes if you're using whole ones. Add this to the chicken. Deseed the bell
peppers and cut them into 1 inch chunks. Cut the onions into chunks and add these in as
well.
Throw in the rest of the ingredients and cook this on low-medium heat for about half an
hour or until the bell peppers are slightly soft.
Serve with boiled rice.

Cholay Chatpatay Recipe

[Print]

Ingredients
2 cup chana
¼ tsp. soda
1 large potato
2-3 green chilies-chopped
1/8 tsp. turmeric (Haldi) powder
½ tsp cumin seed (Zeera)
¼ tsp. garam masala
½ tsp salt (according to taste)
1 medium onion-chopped
½ tsp. chili (Lal Mirch) powder
¼ cup fresh coriander (Dhaniya) leaves
2 tbs. (Imli) paste
¼ tsp ginger (Adrak) paste
2 tomatoes-chopped
Instructions
Boil Chana with soda, chili powder, haldi, ginger and zeera till soft.

Boil potato, peel and cut into small pieces.

Mix everything into a bowl, add

imli paste and serve.

Garnish with dhaniya, green chilies and garam masala.

Serving: 4-5 persons

Chops - Fried Recipe

[Print]

Ingredients
1 kg. chops
1 tsp. salt (according to taste)
2-3 tsp. lemon juice
1 tbs. garlic (Lehsan) paste
½ tsp. chili (Lal Mirch) powder
1 tsp. garam masala
1 tbs. ginger (Adrak) paste
1 egg
½ cup breadcrumbs
¼ tsp. Black Pepper (Kali Mirch) powder.
Oil for frying

Instructions
To the chops add ¾ tsp salt, lemon juice, Garlic (Lehsan), Ginger (Adrak), chili powder
and garam masala.
Half cook in a pot on low fire. Add a little water if necessary.
When more than half tender remove from heat.
Whip the egg with ¼ tsp salt and ½ tsp Black Peppercorn. (Kali Mirch).
Dip the chops into the egg whip one by one, coat with breadcrumbs and deep fry.
Serve with Mint (Podina) chutney and naan.
Serving: 3 to 4 persons

Cutlets Recipe
[Print]

Ingredients
2-3 medium size potatoes boiled
1 tsp. salt or according to taste
½ tsp. ground black pepper (Kali Mirch)
Breadcrumbs for coating
1 egg beaten
Oil for deep-frying
Assortment of fillings

Instructions
Boil the potatoes and remove their skins. Allow to cool and then mash to paste. Add the
salt and pepper and mix well. Take a small amount of this mixture in the hand and flatten
to a disc shape. Add the filling in the middle and cover on all sides to form a kabab like
shape. Dip in beaten egg and then roll in breadcrumbs to coat well all over. Deep fry till
golden brown. Serve with ketchup or chutney.

Fillings:
1. Grated Cheddar or Mozzarella Cheese
2. Pre cooked keema (mincemeat)
3. Grated carrots, cabbage, capsicum , peas mixture.
4. Any other preferred filling that you like.

Classic Breakfast Recipe

[Print]

Ingredients
Puri

2 cups white flour (maida) & ½ Cup Aata

(makes about 15 puris)
Oil for deep frying

Aloo ki Bhujya

250 grm. potato

½ tsp. salt
½ tsp chili (Lal Mirch) powder
¼ tsp. turmeric (Haldi) powder
½ tsp. onion seeds (Kalonji)

Cholay

½ cup boiled Chanay

¼ tsp. salt
¼ tsp baking soda
¼ tsp cumin seeds (Zeera) powder
¼ tsp crushed whole red chilies
1/8 tsp. turmeric (Haldi) powder
1/8 tsp garam masala powder

Halva

2 tbs. semolina (Suji)

2 tbs. ghee
3 tbs. sugar
3 green cardamom (Chhoti Ilaichi) seeds
A pinch of yellow food color(optional)

Instructions
Puri
Mix maida and flour. Make the dough with 1 cup of water using 2 tsp oil to help in
making dough. Make into small puris (pancake like)
as flat as you can and deep fry in hot oil.

Aaloo Ki Bhujya
Cut the potatoes into small cubes.
Add spices, 1 cup of water and leave on low heat.
When soft, mash lightly
When soft, mash lightly.

Cholay

In a pot put softened Chana, 1½ cup water and add spices.

Cook till very tender. Mix and mash slightly.
Cook till bubbles appear then remove from heat.

Halva

Put the Suji and ghee in a pot along with

Ilaichi seeds and fry until slightly brown
on very low heat.
Meanwhile combine sugar and 1 cup of water to make syrup. Add this to the Suji and
cook on low heat to desired consistency.
If you want to color the halwa add the color to the syrup before pouring it into the Suji.
Serve with Achaar or Yogurt.
Serving: 2 to 3 persons

Dal Palak Recipe

[Print]

Ingredients
½ cup split moong Dal presoaked
2-3 black pepper (Kali Mirch)
1/2 tsp chili (Lal Mirch) powder
½ tsp. salt (according to taste)
1/8 tsp turmeric (Haldi) powder
1 cup steamed Palak (spinach)

FOR BAGHAR
Pinch of cumin seeds (Zeera)
1 clove of garlic (Lehsan) chopped
2-3 whole dried red chilies

Instructions
Wash the Dal and put on low heat with 1½ glass of water.
Add spices and cook uncovered till almost done.
Add the steamed Palak and cook till thick to desired level.
Temper (Baghar) with Cumin Seeds (Zeera), Garlic (Lehsan) and whole red chilies fried
in a little oil.
Serving: 2 to 3 persons

Do Piaza Recipe
[Print]

Ingredients
½ Kg. mutton
(can also be cooked with beef)
6-7 onions chopped
3-4 whole dried red chilies
2 tsp garlic (Lehsan)
2 tsp ginger (Adrak)
1 tsp garam masala powder
3 tbs. yogurt
3-4 tbs. oil
½ tsp. salt (according to taste)

Instructions
Sauté slices of 1 onion in oil till light brown.
Add Garlic (Lehsan), Ginger (Adrak), salt and meat and allow the water to dry on
medium heat stirring constantly.
Then add red chilies and rest of the onion and add about 2-3 glasses of water. Cover and
leave to soften on low heat.
When the meat is tender and the water has dried (otherwise dry water on high heat), add
yogurt (well whipped) and cook till the oil is seen to be separating out. Add the garam
masala and mix and remove from heat.
Serve with naan
Serving: 2 to 3 persons

Dal-Khatti Recipe
[Print]

Ingredients
1 cup split moong dal or Masoor dal(Dhuli)
1 tsp salt
½ tsp. chili (Lal Mirch) powder
¼ tsp. turmeric (Haldi) powder
2 tbs. tamarind (Imli) water or lemon juice (more if you like it really sour)
1 small tomato–chopped
¼ cup chopped fresh coriander (Dhaniya) leaves
3 whole dried red chilies
¼ tsp cumin seeds (Zeera)
1 clove of garlic (Lehsan) sliced
4-5 curry leaves (Karhi Patta) (optional)
3-4 tbs. oil for tempering (Baghar)

Instructions
Wash the dal well and soak for at least 15-20 minutes.
In a pot add the dal and a glass of water. Add the salt, chili powder, Turmeric (Haldi) and
leave on very low heat to cook.
When the dal has softened to a paste, add the chopped tomatoes and fresh coriander
(Dhaniya) leaves and lemon juice or Tamarind (Imli) water.
Cook till it attains medium consistency (is neither pasty nor very fluid). Consistency of
the dal can be altered according to taste.
In a frying pan heat the oil along with the Garlic (Lehsan) and whole red chili and curry
leaves. When the Garlic (Lehsan) slices turn light brown add cumin seeds (Zeera) for this
to be brown. Put the hot oil (Baghar) to the hot dal and cover immediately.
Serve with plain boiled rice.
Serving: 2 to 3 persons
Faluda Recipe
[Print]

Ingredients
Pre-boiled spaghetti (unsalted)
2-3 scoops of Vanilla
or Pistachio ice cream
½ cup cold milk
Rose syrup or Roohafza (according to taste)
Crushed ice
A few tbs. of preset Jell-O (optional)
Assorted fruits chopped pineapple. peaches... banana....etc. (optional)
Assorted dry fruits (optional)

Instructions
Take a tall, wide-mouthed glass.
Add all the ingredients in a layered form.
Serve chilled.

Serving: 2-3 persons

istachio, almonds
1 tsp. Kewra essence
4 green cardamom (Chhoti Ilaichi) seeds

Instructions
In a pot add milk and Ilaichi seeds, rice flour and sugar.
Leave on a very low flame to cook and keep stirring. When the mixture thickens add
Kewra essence and remove from heat.
Garnish with dry fruits.

Serving: 4-6 persons

Fish in Masala Recipe
[Print]

Ingredients
½ Kg. fish(washed with salt or vinegar or lemon)
3-4 green chilies
1 cup of fresh coriander (Dhaniya) leaves
1 tsp garlic (Lehsan) paste
½ tsp. salt ( according to taste)
¼ tsp. turmeric (Haldi) powder
2 tbs. tamarind (Imli) water
2 tbs. yogurt
1 large tomato
1 medium size onion
1 tsp fenugreek (Methi) leaves

Instructions
Grind all the spices together except onion and Fenugreek Leaves (Methi). Fry the onion
in oil.
Add the grinded spices and Fenugreek Leaves (Methi)) and dry the water.
Add the pieces of fish and leave on very low heat. Cover and cook till soft. Add a little
water if necessary.
DO NOT COOK THE FISH FOR A LONG TIME OTHERWISE IT WILL BECOME
HARD.
Serve with chapati.
Serving: 2 persons

Fish Salaan Recipe

[Print]

Ingredients
1 Kg. fish skinned and boned
(I prefer Halibut)
1/3 cup oil
1 medium onion
2 tsp garlic (Lehsan) paste
6 tbs. yogurt
¼ tsp turmeric (Haldi) powder
1 heaped tsp. chili (Lal Mirch) powder
½ tsp. garam masala powder
6 green chilies
2 medium tomatoes
1 tsp. salt
½ lime
3 tsp fenugreek (Methi) leaves
3 tbs. fresh coriander (Dhaniya) leaves

Instructions
Slice the onion and fry it in oil until light brown. Add Garlic (Lehsan) paste, yogurt,
Turmeric (Haldi), chili powder, garam masala, 3 coarsely chopped green chilies, finely
chopped tomatoes, salt and Fenugreek Leaves (Methi)). Mix and cook covered on high
heat until tomatoes are soft.
Add big pieces of fish and reduce heat slightly. Cook covered for 10 minutes. Add
chopped coriander (Dhaniya) leaves, 3 green chilies, squeeze in lime juice mix.
Serve with boiled rice.
Serving: 3 to 4 persons

Fish/Shrimp Salan Recipe

[Print]

Ingredients
1 onion chopped
Salt according to taste
1/2 tsp chili powder
1/4 tsp haldi powder
1/4 tsp garam masala powder
1 pinch of dried methi
2 tbs yogurt
1 tomato
2-3 whole green chilies
2-3 tbs oil

Instructions
Saute the onion in oil til transparent.
Add all the spices, tomato and yogurt.
Mix well and add the fish pieces.
Add a few tbs of water if necessary.
Cover and cook on medium-low heat for 10-15 minutes.
Shrimps take lessr time to cook.
Serve with naan or boiled rice.

Fish-Fried Recipe
[Print]

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.

Imli Chutney Recipe

[Print]

Ingredients
250 gms. tamarind (Imli)
2 cups sugar
Salt according to taste
1/2 tsp chili (Lal Mirch) powder
½ inch piece of ginger (Adrak) or Dried ginger (Sounth)

Instructions
Soak the imli in lukewarm water so that it softens.
Rub well to remove the seeds.
Strain out all the juice into a container.
Put on low heat and bring to boil.
Add sugar, salt and chili powder and keep stirring and cooking on low heat till it starts to
become thick.
A small piece of ginger can be added and later removed for an extra flavor.
When desired consistency achieved remove from heat and allow to cool before storing (in
a jar with a lid).

Fruit Chaat Recipe

[Print]

Ingredients
Although any preferred fruits can be used. This chaat is ideally made with the following
fruits.
The following quantity is for serving 4 persons.
1 banana
1 apple
1 pear
2 guavas
1 peach
1 tangerine or orange
Handful of grapes
1 pomegranate(optional)
3-4 tbs. sugar
pinch of salt
1 tsp ground cumin seeds (Zeera)
1/4 tsp ground black pepper (Kali Mirch)
few drops of lemon juice or orange juice

Instructions
Cut up all the fruit and put in a bowl. Add the sugar, cumin, lemon/orange juice, salt,
zeera and black pepper. Mix well. Any type of fruit that is available in the season can be
used.

Jalaibi Recipe
[Print]

Ingredients
1 cup maida
½ cup rice flour
2 cup water
2½ cup sugar
1 tsp. soda
¼ tsp. cream of tartar
6 green cardamom (Chhoti Ilaichi)
2 tsp. Rose water
Saffron (Zafran)
Yellow/orange food colour
Oil/ghee for frying

Instructions
Mix maida, rice flour, soda and water and keep the mixture overnight in warm place.

Mix sugar, water, ilaichi saffron cream of tartar and cook to make it into thick syrup.

Deep fry the mixture in the curls using a nozzle like the one used for icing of cakes. Fry
till light brown and pour into the syrup. DO NOT OVER SOAK.
Remove and let the excess syrup drain out.

Serving: 10 to 12 persons

Khandvian Recipe
[Print]

Ingredients
2 cups besan
1 tsp. salt
½ tsp. crushed chilies
½ tsp. cumin seeds (Zeera)
½ tsp garam masala
Water 2 cups
½ oil
½ tsp. mustard seeds
3 Curry leaves (Karhi Patta)
½ tsp. fenugreek (methi)
2 tbs. tamarind (Imli) paste
1 pinch asafetida (Heeng)

Gravy
½ cup oil
2 tbs. onion paste
1 tsp. ginger (Adrak) paste
¼ tsp. turmeric (Haldi) powder
1 tsp. chili (Lal Mirch) powder
2 tsp. coriander (Dhaniya) powder
½ tsp. garam masala
½ tsp. salt

Instructions
In hot oil heat fenugreek seeds, mustard, zeera, add besan, water salt, chili, garam masala,
and cook on low heat. When dry and take the shape of a ball spread on greased plate ½
inch thick layer. When cooled cut any shape 1½ to 2 inches in size. Make gravy
In hot oil add onion, fry little then add all the spices roast it for few seconds and add 2
cups of water. Cook well and then put khandvian in the gravy.
Serve with chapati
Serving: 4 persons

Pakoray-Spicy Recipe
[Print]

Ingredients
1 cup besan flour
1 cup water
1 small onion - chopped
½ tsp. salt
¼ tsp. cumin seeds (Zeera)
2-3 green chilies
2 tsp. crushed red chilies
1 small potato finely chopped
½ cup finely chopped spinach
1 pinch soda
½ tsp. whole coriander (Dhaniya) seeds
1 cup oil for frying

Instructions
Mix together the basen with the water and form a thick paste. Add the salt and chili
powder and mix well.
Add all other ingredients and mix. Heat the oil for deep frying. Using a teaspoon drop
spoonful of paste in the oil to forms balls. Fry till golden brown.

Serve with mint chutney, garlic chutney, tomato ketchup or garlic sauce.

Serving: 3 to 4 persons

Pakoray Recipe
[Print]

Ingredients
1 cup besan flour
1 cup water
½ tsp. salt
¼ tsp. chili (Lal Mirch) powder
Oil for deep-frying
Any vegetable preferred for pakora example potato, eggplant (brinjals), Spinach leaves,
beans and cauliflowers

Instructions
Mix together the basen with the water and forma thick paste. Add the salt and chili
powder. and mix well.
Any vegetable can be used to make pakora.
Potato: peel the potato and slice finely. Dip in basen mixture to coat evenly on all sides
and deep fry.
Brinjals: Wash and slice thinly. Coat on all sides with basen mixture and deep fry.
Spinach Leaves. Take each leaf. Wash and dry. Coat well with basen mixture and deep
fry

Pasanday Recipe
[Print]

Ingredients
½ Kg beef filets
1 tbs. Roasted Chana powder
2 tbs. poppy seeds (Khaskhash)
3 medium sized onions chopped
8 whole dried red chilies
2 tbs. peanuts
1 tsp. garam masala
250 grm. yogurt
3-4 tbs. oil
1 tsp. ginger (Adrak) paste
½ tsp. salt (according to taste)
1 tsp. cumin seeds (Zeera)

Instructions
Grind all the dry ingredients and mix with the yogurt.
Apply this mixture to the meat and leave to marinate for at least 2 hours.
Heat the oil in a pan. Fry the onion till brown.
Add meat and leave to cook on low heat till tender. Add a little water, if necessary.
Serve with chapati
Serving: 2 to 3 persons

Ras Malai Recipe

[Print]

Ingredients
1 cup powdered milk
1 egg
1 tsp. oil
1 tsp. baking powder

Syrup:
1 liter milk
6 tbs. sugar
1 green cardamom (Chhoti Ilaichi)
1 tbs. chopped pistachio (Pistay)
1/2 tsp. Kewra essence

Instructions
Mix together the ingredients into a dough and form into small oval, slightly flattened
balls. Meanwhile boil the milk with sugar and ilaichi seeds. When the milk starts to boil
add the malai balls. When they start to swell up lower the heat and cook for 10 minutes.
Just before removing from heat add kewra essence. Garnish with pista.
Chill and serve.

Serving: 24 pcs. for 8 to 10 persons

Samosa Recipe
[Print]

Ingredients
½ Kg minced beef
½ tsp. salt (to taste)
¼ tsp. turmeric (Haldi) powder
¼ tsp. chili (Lal Mirch) powder
3-4 green chilies chopped
2 onion coarsely sliced
1 cup fresh coriander (Dhaniya) leaves

Instructions
Put the meat in a pot on medium-low heat and dry the water already present in it stirring
constantly to prevent burning along with salt, pepper and haldi.
When water dries add green chili, onion and dhaniya and dry water on high heat and
remove.
Take the ready-made samosa strips available in market and use this filling. Seal the edges
of samosa using a mixture of some flour dissolved in a little water and cooked into a
thick paste.
Trifle Recipe
[Print]

Ingredients
A few slices of plain sponge cake
1 liter of milk
2 tbs. custard powder
3-4 tbs. sugar (more if you like it really sweet)
Assorted fruits chopped
Whipped cream
Jello (flavored gelatin)..prepare according to instructions on the packet

Instructions
In a dish, line the bottom with slices of the sponge cake. Sprinkle a little milk or any fruit
juice to moisten it.
In a cup combine the custard powder with 2 tablespoons of milk and mix to form a paste.
In a saucepan, bring the liter of milk to boil and add the custard powder mix slowly while
stirring simultaneously.
Simmer for 5 minutes till slightly thick then remove from heat.
When a bit cool spread evenly over the cake layer. Then add a layer of fruits. Mix the
jello according to instructions on the packet. When the jello has cooled and has started to
thicken, spread it as a layer over the fruit.
Leave to cool and set for a while in the fridge. Top with whipped cream. Chill and serve,

Serving: 4-6 persons

Sheer Khurma Recipe

[Print]

Ingredients
1 liter of milk (or 2 cups of powder milk dissolved in 12 cups of water)
4 tbs. sugar
5-6 green cardamom (Chhoti Ilaichi) seeds
¼ cup chopped pistachios (Pistay)
½ cup chopped coconut (Narial)-dried
½ cup chopped almond (Badam)
¼ cup raisins (Kishmish)
¼ cup chopped dried dates (Chhuwaray)
1 hand full of vermicelli (sewayyan)
1 tsp. Kewra essence

Instructions
Wash the dry fruit and soak in a little milk for 3-4 hours.
In a pot add milk, sugar and ilaichi seeds and simmer on low heat until it starts to thicken.
Add the vermicelli and keep cooking till it softens.
Add the presoaked dry fruit and cook for 5 minutes and just before removing from heat
add the kewra essence.
Can be served hot or chilled.

Serving: 4-5 persons