Ras Malai
Ingredients
1 cup powdered milk
1 egg
1 tsp oil
1/4 tsp baking powder
Syrup
1 liter milk
6 tbs sugar
Seeds of 1 small illaichi
1 tbs chopped pista
1/2 tsp
kevera essence
Instructions
Mix together the ingredients into a dough and form into small oval,slightly flattened balls.
Meanwhile boil the milk with sugar and illaichi 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 kevera essence.Garnish with pista.
Chill
and serve.
Nihari
Ingredients
1/2 kilo beef
(Ask for Nihari meat at the desi butcher shop.)
salt to taste
1 tsp
pepper
1/2tsp haldi powder
1 tsp dhuniya powder
4 tbs oil
3 tbs flour (maida)
1 tsp ginger paste
Grind together the following
2 tsp saunf
1/2 tsp black pepper,
1/2 tsp zeera,
seeds
of 2 small illaichi
10 cloves
2 bari illaichi
1 stick of cinnamon
1 bay leaf
1/4 tsp jaifal
2 tsp dhuniya
seeds
Instructions
Put oil in a pot.
Add meat and fry it a little.
Add salt,chili powder,haldi powder,dhuniya
powder and ginger paste.
Mix well.Add a little water.
Dissolve the flour in half a cup of water and add this to the
meat and bring to boil.
Put all the grinded spices in a fine cotton cloth bundle
and add to meat.
Add 3-4 glasses
af water,cover and leave to tenderize on very low flame.
When meat has softened remove the bundle of spices and make the
curry into desired consistency.
Garnish--Fry some onion slices in a litle oil til golden brown and add to Nihari.
Also
garnish with fresh dhuniya, ginger and green chilies.
Raita
Ingredients
2-3 Tablespoons of Yogurt
Salt (according to taste)
1/4 tsp ground black pepper
1/2
tsp zeera powder or crushed zeera
Instructions
Mix together all the ingredients and you have a creamy raita to serve with Biryani or Pulao.
In
the summer add grated cucumber to it.It keeps the heat away.
Good to eat on its own or as a dip.
Karhai Gosht
Ingredients
1 kilo mutton or chicken
2 tsp ginger paste
2 tsp garlic paste
salt
according to taste
1 tsp freshly crushed black pepper
1/2 tsp red chili powder
5-6 tomatos (medium size)
3-4
whole green chilies
4 tbs oil
Instructions
This dish is best cooked in a Wok (Karahi) but you can use
a regular pot
if you dont have a Wok.
Add the meat in a pot with garlic & ginger and leave on medium heat for the water to dry.
When
that is done add 3 glasses of water, cover and leave to tenderize.
If you're using chicken you dont have to add water and
can move on the the next step.
When the meat has softened add everything, including the oil, except green chilies &
tomatos.
Increase the heat to dry water if any then add green chilis & tomatoes.
Lower the heat and cook covered
for
5-10 minutes. Then when the tomatos
have softened, increase the heat and
evaporate all the water. The end result
should
be with very little gravy.
Serve with Naan.
Samosa
Ingredients
1/2 kilo minced beef
Salt to taste
1/4 tsp haldi powder
1/4 tsp chili
powder
3-4 green chilies chopped
2 onion coarsely sliced
1 cup fresh dhuniya 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 dhuniya
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.
Gol Guppay
Ingredients
Gol Guppay
1 cup white flour (maida)
1/2 cup sujji (semolina)
The
dip
Red chili powder to taste.
1/2 bunch fresh mint leaves
1 heaped tsp zeera
Salt to
taste
1 pinch black salt (kala namak)
2 glass Water
2-3 green chilies
1/2" piece fresh ginger or 1/4 tsp grinded.
1 tbs Tamarind paste
1/2 tsp Ajwain
Instructions
Mix the white flour and sujji and kneed
into a hard dough. Flatten into a VERY
thing sheet
and cut into 2" diameter
circles with a cookie cutter.
Deep fry until golden.
Grind all the ingredients for the
dip
together and strain. Keep the liquid
that strains through.
You can either have this dish plain or
you
can boil some chickpeas and
potatoes and stuff them into the
Gol Guppa. There are several other
variations as well.
You can add
Imli chutney and yoghurt as well.
Gajar Ka Halwa
Ingredients
1 kilo carrots grated
1cup sugar
seeds of 4-5 small illaichi
1tbs oil
khoya (Riccota
cheese)
1tbs khevera essence
dry fruits (pistachio,almond,raisins)
4-5 tbs powder milk
Instructions
Grate the carrots and put them in a pot on low heat along with the illaichi seeds.
When they
become soft and water dries add sugar and again leave for the water to dry.
Then add oil,khoya,dryfruit and milk and dry
the
water on high heat.
When done add khevera just before removing from heat.
Can be served hot or cold.
Gulab Jaman
Ingredients
2 cups milk powder
1 egg
1 tsp oil
1 tbs maida (white flour)
1/2 tbs sujji (semolina)
2
tsp baking powder
oil for deep frying
Syrup:
2 cups sugar
2 cups water
Seeds of 4-5 small illaichi
Few
drops of kevera essence
Instructions
First make the syrup by dissolving sugar in water.
Add the illaichi seeds and cook til it starts to boil.
Remove
from heat and keep aside.
Mix together the rest of the ingredients into a dough and make into small balls (makes about
32) and deep fry until brown.
Add to the syrup.
Faluda
Ingredients
Pre-boiled spaghetti (unsalted)
2-3 scoops of Vanilla
or Pistachio ice cream
1/2 cup cold milk
Rose
syrup or Rooh Afza (according to taste)
Crushed ice
A few Tbs. of preset Jello(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.
Chicken Shaslick
Ingredients
2 lbs boneless chicken
2 tsp Salt
1 tsp chili powder
2 Green Bell peppers
3 Medium Onions
6
Small green chilies
1 lbs canned whole/diced tomatoes
1/2 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.
Chicken Jalfraizi
Ingredients
1 Kilo 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 cut into slices (the yellow variety can also be used to enhance the
color of the dish)
1 tsp. garlic paste
1 tsp. ginger paste
¼ tsp. ground garam masala
¼ tsp. haldi powder
½
tsp. dhuniya powder
Salt according to taste
3-4 tbs. oil
Instructions
Sauté the chopped onions in the oil till transparent
Add the garlic, ginger, haldi, dhuniya 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 teaspoons of oil from this chicken into a separate frying pan. Heat and add
the sliced onion, capsicum, sliced tomatos, 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.
Biryani
Ingredients
1 kg Mutton/chicken
1 kg Basmati rice
100 grm Yogurt
Salt to taste
1 medium onion
6 garlic
clove
1 tbs ginger paste
8 small illaichi
1 tbs gralic paste
10 cloves
Oil or ghee
Kewra few drops
Yellow food color two pinch
Sugar a pinch nal)
Instructions
Add mutton, salt and garlic cloves in a pot with two glasses of water. If you're using chicken, you can do
with only one glass of water.
Cook on a low flame till the meat is tender and the water dries.
Take one medium
onion. Slice it and fry it in about 4-5 tablespoons of oil till its light brown. Add the rest of the spices, yogurt and fry
it a little.
Simultaneously soak the rice in water for half an hour.
Boil the rice till they're half cooked,
drain
the water and keep them aside.
Add the cooked meat to the sauted onions to make the masala and cook uncovered for
a few minutes to evaporate excess water.
When most of the water has evaporated,
transfer a little rice to a pot, and
on top of that add some of the meat/masala combo. Make layers of this. The way I usually do it is put half the rice in, add
all the meat/masala then top that off with the rest of the rice.
Sprinkle on it a solution of kewra, yellow food color
and pinch of suger.
Keep it covered and on a low flame.
Keep the pot tightly closed - you're trying to steam cook
the rice. When the rice is done, the biryani is ready.
Serve with salad or garlic chutney.
Aaloo Bukhara Chatni
Ingredients
1 cup Sugar
1/2 lbs aaloo bukharay (Prunes)
1 drop Red Food Color (Optional)
Instructions
Wash the Aaloo Bukharay throughly 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 Aaloo Bhukaray 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 Aaoloo Bhukaray, remove from
heat and put aside to cool.
Serve as a condiment
Imli Chatni
Ingredients
250 gms imli (tamarind)
2 cups sugar
Salt according to taste
1/2 tsp chili powder
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 til 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).
