INGREDIENTS:

cup of Brinjals (Baingan) (chopped in pieces)
¾ cup Onion (chopped)
4 Red Chillies (Lal Mirch) (or to taste)
A (2 inch) piece of Cinnamon Stick (Dal Cheeni)
3 Peppercorns (Bari Ilaichi)
4 Cloves (Loung)
½ tsp. Caraway Seeds (Shahi Zeera)
½ tsp. Coriander Seeds (Saabut Dhania)
½ tsp. Tamarind (Imli)
¾ cup of Coconut (Khopra)
Salt (to taste)
1 tsp. Cooking Oil


METHOD:

Chop brinjal into big pieces and soak in water for 15 minutes. Discard the water, this step removes any bitterness from the brinjals(water becomes black after sometime).
Heat 1 teaspoon of cooking oil and fry cloves, cinnamon, pepper, caraway seeds, coriander seeds and red chilies.

Add ¼ cup onion and fry 'till they turn slightly brownish (Add a tiny bit of water if needed to prevent spices from burning and sticking). Add coconut and fry for 5 minutes on low heat.
Cool to room temperature and grind to a smooth paste along with tamarind. Heat remaining oil and fry onion it turns brownish.

Drain the water from brinjals and add them to the onion. Fry for 2 to 3 minutes.
Add ½ cup water and cook until brinjals are almost done.

Add the ground masala, salt and cook for around 5 minutes or until well done.

Herbal Tea

INGREDIENTS:

cup Fresh Mint (Podina)
Lemon Balm or Lemon Verbena or ¼ cup Fresh Lemon Thyme plus 3 leaves of Spearmint
1 quart Boiling Water


METHOD:

Put herbs in a teapot and add boiling water.
Let steep 3 minutes before serving.

Moon Tea

INGREDIENTS:

10 (1" pieces) of Ginger (Adrak)
4 Cinnamon Sticks (Dal Cheeni) (broken)
1 tsp. Green Cardamom Pods (Choti Ilaichi)
2 ¼ tsp. Black Peppercorns (Saabut Kaali Mirch)
1 tsp. Whole Cloves (Loung)
½ tsp. Fennel Seeds (Sounf)
½ tsp. Licorice Root
½ tsp. Allspice
5 cups Water
3 tbsp. Honey (Shehed)
Milk (to taste)


METHOD:

Combine everything except for milk and honey, in a saucepan.
Cover pot and simmer for 45 minutes.
Remove the pot from heat, and let sit for another 35 minutes (covered).
Strain out the spices and add honey, and milk if desired.

Zaffron Tea

INGREDIENTS:

A pinch of Saffron (Zaffron)
Sugar (to taste)
4 cups of Water


METHOD:

Boil water in a pan or tea kettle.
Add saffron and sugar. Mix well. And serve.

Kashmiri Tea

INGREDIENTS:

6 tsp. of Green Tea Leaves
15 seeds from Cardamom Pods (Choti Ilaichi)
½ Ground Cardamom (Pisi Ilaichi)
6 tsp. Pistachios (Pista) (grounded)
½ tsp. Soda Bicarbonate
Full Cream
Fresh Cream (Malai)
½ liter Whole Milk
6 cups Water


METHOD:

Pour water in a large heavy based pan. Add tea leaves, salt, seeds of green cardamom and soda bicarbonate. Bring to a boil and reduce heat. Simmer briskly for 45 minutes or until it reduces to 1/3 its quantity.
While it is boiling, pour in about 2-3 cups of cold water or enough water to make four cups in total. Bring to a boil and simmer for 4-5 minutes. Remove from heat, strain and set aside.
In a pot, boil the whole milk with ground cardamom over low heat. Pour in the prepared tea water (Qahwa). Bring to a boil, add salt and simmer for 3-5 minutes over low heat. Remove from heat and pour into 6 cups. Pour 1 tablespoon of cream or malai. Sprinkle 1 teaspoon of pistachio over it.

Masala Coffee

INGREDIENTS:

3 cups of Water
3 cups of Milk
3 tbsp. of Coffee (regular grounded)
6 tbsp. of Sugar
5 Cardamom Pods (Ilaichi)
1 Cinnamon Stick (Dal Cheeni) (1-inch long)


METHOD:

1) Combine water and milk in a saucepan and bring it to a boil.

2) Add cinnamon, cardamom pods, sugar and coffee into the boiling liquid in saucepan. Stir a few times and boil over medium heat 3 to 4 minutes. (Make sure it does not boil over.)

3) Strain coffee through a cheesecloth or strainer into another pan.

4) Place coffee over heat and bring to a boil.

5) Pour coffee between two pans until it is thick and creamy. Serve in cups immediately.

Chai Tea MIX

INGREDIENTS:

1 cup nonfat dry milk powder
1 cup powdered non-dairy creamer
1 cup French vanilla flavored powdered non-dairy creamer
2 1/2 cups white sugar
1 1/2 cups unsweetened instant tea
2 teaspoons ground ginger
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground cardamom


METHOD:

In a large bowl, combine milk powder, non-dairy creamer, vanilla flavored creamer, sugar and instant tea. Stir in ginger, cinnamon, cloves and cardamom. In a blender or food processor, blend 1 cup at a time, until mixture is the consistency of fine powder.
To serve: Stir 2 heaping tablespoons Chai tea mixture into a mug of hot water.

Green Tea Latte

INGREDIENTS:

1 cup soy milk
1 cup water
1 tablespoon green tea powder (matcha)
2 tablespoons white sugar

METHOD:

In a small saucepan, combine the soy milk, water, green tea powder and sugar. Warm over medium heat while whisking until hot and foamy. Pour into mugs and enjoy.

Green Tea Berry Delight

INGREDIENTS

1/2 cup frozen blueberries
4 frozen strawberries
2 cups iced green tea


METHOD:

Place the blueberries and strawberries in the bottom of a tall glass. Pour the green tea over the berries.

Mocha Coffee

INGREDIENTS:

1 cup hot brewed coffee
1 tablespoon unsweetened cocoa powder
1 tablespoon white sugar
2 tablespoons milk


METHOD:

Pour hot coffee into a mug. Stir in cocoa, sugar and milk.

Special Tea

INGREDIENTS:

2 cups water
3 whole cloves
1 stick cinnamon
3 to 4 cardamom pods (cracked open)
1/4 cup loose black tea (or 4 tea bags)
2 cups milk
4 tablespoons of sugar (or a little less)


METHOD:

Bring water, cloves, cinnamon and cardamom to a boil;

Add tea and milk and bring to a boil.

When hot, strain and add sugar. Serve hot.

To add variation you can also try Ginger, cardamom, nutmeg, fennel.

Ginger is especially good when someone has a cold.

Fennel is good with minor stomach upsets and ailments.

Ginger Tea (Adrak)

INGREDIENTS:

½ piece of Ginger (Adrak) (crushed) ( do not use the commercial available gigner paste as it may contain vinegar)
3 tsp. of Tea Leaves ( you can use the tea bags if preferred)
½ tsp. of Aniseeds (Sounf)
1 tbsp. of Holy Basil Leaves (Tulsi Leaves) ( you may not find it everywhere so you can skip it)Sugar (to taste)
¾ cups of Milk
1/2 Cup of water


METHOD:

1. Take a sauce pan and put the water on medium heat

2. Add the cruhsed ginger, aniseeds and holy basil leaves.

3. Let the water to come to a boil.

4. Now add the tea leaves bring to a boil and then let it simmer for 5 minutes.

5. Strain the team and put it in a tea pot.

6. Enjoy it with sugar and milk.

Russian Tea

INGREDIENTS:

2 tablespoons black tea
4 cups boiling water
1/2 cup berry jam
4 thin slices of lemon

METHOD:

Place the loose tea in a pre-warmed teapot. Pour in the boiling water and lettea steep for 5 minutes.

Meanwhile, place a well-rounded tablespoon ofraspberry jam in each clear glass cup or mug.
Strain the tea into each glass, and top with a lemon slice.

Coconut Milk Coffee

INGREDIENTS:

1 whole coconut
2 cups milk
4 cups strong coffee
1 tbs sugar


METHOD:

Punch 2 holes in the coconut and drain the liquid into a small saucepan. Bake the coconut in the oven (300F) for about half an hour. Use a hammer to break open the coconut, and scrape out the white coconut meat. Mince finely. Add the meat and milk to the liquid in your saucepan. Heat over low until thickened and creamy. Strain out the coconut pieces. Add hot coconut milk to coffee and sugar. Serve.

Arabian Coffee

INGREDIENTS:

1 pint water
3 tbs ground coffee
3 tbs sugar
1/4 tsp cinnamon
1/4 tsp cardamom
1 tsp vanilla

METHOD:

Heat all ingredients in a saucepan until foam starts to form on top. Serve immediately. To keep it traditional, don't pour coffee through a filter

Espresso Biscotti Coffee

INGREDIENTS:

2 cups of all-purpose flour.
2 tablespoons of ground espresso powder.
½ teaspoon of ground cinnamon.
½ teaspoon of baking soda.
½ teaspoon of baking powder.
1 cup of sugar.
½ teaspoon of salt.
2 tablespoons of grated orange zest.
3 large eggs.
1 teaspoon of vanilla.
¾ cup of natural almonds, toasted and chopped.


METHOD:

Preheat oven to 350°F (175°C).In a bowl with an electric mixer, mix together the all-purpose flour, ground espresso powder, cinnamon, baking soda, baking powder, sugar, salt and orange zest.In another bowl, beat together the eggs and vanilla. Add all at once to the dry ingredients and beat until a dough is formed.Stir in the toasted chopped almonds.Turn the dough out onto a floured board and knead it into a ball.Halve it and form each half into a log 12 inches by 2 inches.Arrange the logs on a buttered and floured baking sheet approximately 3 inches apart.Bake the logs in the middle of oven for 45 minutes or until they are browned and firm all over.Remove from the oven and allow to cool.On a cutting board, cut the logs diagonally into slices one inch thick.Position the slices on baking sheet and return to the oven and bake for 10 minutes on each side or until golden throughout.

Coffee Punch

INGREDIENTS:

2 quarts of vanilla ice cream, softened.
2 quarts of strong brewed coffee, cooled.
2 cups of milk.
2 cups of whipping cream, whipped.
½ cup of sugar.
1 tablespoon of vanilla extract.
Ground nutmeg.


METHOD:

Combine the coffee, milk, sugar, and vanilla; stir thoroughly. Chill.
Place the vanilla ice cream in a large punch bowl.
Pour the coffee mixture over top of the ice cream, stirring gently.
Top with whipped cream, sprinkle with nutmeg, then serve.

Iced Coffee

INGREDIENTS:

4 cups of cold milk
¼ cup of sugar.
¼ cup of instant coffee.
¼ cup of hot water.Ice


METHOD:

Mix together the coffee,
sugar and hot water until the coffee and sugar has dissolved.
Add 4 cups of cold milk and mix in a blender.
Serve over ice cubes.

Prawn Curry

INGREDIENTS:

2 lb of medium fresh prawns.
½ lb of onions, sliced.
1 cup of oil.
3 teaspoons of garlic and ginger ground together.
2 teaspoons of white cumin seeds.
3 teaspoons of red chilli powder.
2 teaspoons of salt.
1 teaspoon of turmeric.
1 coconut (grated and milk kept).


METHOD:

Wash the prawns and rub in the salt and turmeric. Heat the oil in a pan, add the sliced onion and fry until just softened.

Add all the other spices and fry for 2-3 minutes.Add the prawns to the pan and mix together with the spices. Add the grated coconut and squeezed out coconut milk.Cover and cook over low until prawns are tender and a very thick sauce remains.

Coconut Beef Curry

INGREDIENTS:

5 oz natural yoghurt
1 clove garlic, crushed
1 Tablespoon curry powder
2 lb lean stewing beef, cubed
2 oz Desiccated coconut
¼ pint milk
½ pint beef stock
14 oz can tomatoes
Boiled rice to serve
Accompany with mango chutney, diced cucumber and yoghurt


METHOD:

Mix yoghurt, garlic and curry powder, stir in the beef and leave to marinade for 1 hour.

Meanwhile soak coconut in milk, place beef and marinade in to a pan with coconut, milk, stock and tomatoes.Bring to the boil, cover and simmer for 2 hours or until meat is tender, stir occasionally.Serve with rice and accompaniments.

Kofta Curry

INGREDEINTS:

1 lb minced lamb
1 onion, finely chopped
¾ inch of fresh root ginger
2 cloves garlic, crushed
1 fresh green chilli, finely chopped
2 tablespoons chopped coriander
1 egg, beaten
2 teaspoons ground coriander
½ oz butter1 teaspoon ground cumin
½ teaspoon turmeric
½ teaspoon ground cinnamon
¾ pint milk
1 tablespoon tomato puree
2 oz blanched almonds
5 oz natural yoghurtcooked rice to serve


METHOD:

Mix together meat, half the onion, ginger, garlic, chilli, fresh coriander and egg.Shape into 16 balls with dampened hands.Fry meatballs in butter in batches until browned, lift out and drain.

Place in the remaining onion in the pan, add the spices and cook for 1 minute stirring.

Add milk and tomato puree and bring to the boil, return the meat balls and simmer for 30 minutes.

Add almonds and stir in yoghurt gradually, do not boil, serve with rice.

Lamb Curry Special

INGREDIENTS:

2 Lbs Diced braising Lamb
4 Green Cardamom pods
2 Bay leaves
1 Onion sliced
Water
1 Cup of Curry Massalla Gravy
Half of an onion finely chopped
2 Teaspoon Curry Powder
1 Teaspoon Chilli Powder
1 Finely Chopped Cayenne Chilli
4 Cloves Crushed Garlic
1 Whole Clove Garlic
2 inches Root Ginger grated
5 Tablespoons Vegetable Oil
4 Tablespoons roughly chopped coriander leaves
1 Tablespoon whole coriander leaves
1 teaspoon Garam Massalla


METHOD:

Dip the meat in a little seasoned flower and brown on all sides a small batch at a time. Put the meat, sliced onion, cardamoms, bay leaves and whole garlic in a casserole dish, cover with water and casserole at 200 degrees for 2 hours. Make a paste of the curry powder and chilli powder with a little water. Fry the onion until translucent in the veg oil then add the garlic, ginger and chilli and stir fry on medium for a further 5 minutes. Add the curry and chilli powder paste and stir in and fry for a further 30 secs. Add the cooked Meat pieces. Add the Massalla Gravy and simmer for 5 minutes or until the Meat is piping hot again, stirring constantly. If needed add more massalla gravy and some juice from the casserole to prevent the curry becoming too thick or dry. Now add the finely chopped coriander leaves and cook for a further minute. Serve with the whole coriander leaves sprinkled over the top.

Vegetable Curry

INGREDIENTS:

1 cauliflower, florets
2 carrots, sliced
1 green pepper, chopped
1 onion, chopped
3 cloves garlic, chopped
2 potatoes, cubed
1oz peas
1 tablespoon curry powder
1 teaspoon ground coriander
1/2 teaspoon turmeric
cream coconut, to taste
1 banana, sliced


METHOD:

Heat vegetable oil in a pan. Fry onion and garlic, add coriander, turmeric, cauliflower, carrots, pepper and potatoes fry for a few minutes.Add curry paste and 1 pint water. Cover and simmer for 15 minutes.

Add the coconut and banana heat through. Fresh coriander can be added at the end. Serve with rice and naan bread.

Turkey Curry

INGREDIENTS:

1-1/2 lb turkey fillets
2 medium potatoes, peeled and chopped
4 tomatoes, skinned and chopped
2oz unsalted cashew nuts1 onion
2 gloves garlic
1 teaspoon mixed spice1 teaspoon sugar
2 tablespoon curry powder
½ teaspoon turmeric
½ teaspoon chilli powder
Salt and pepper
1-1/2 teaspoons garam masala
2 teaspoons paprika
2 tablespoons vegetable oil


METHOD:

Heat the oil, add onion, garlic, mixed spice, sugar, curry powder, turmeric, chilli powder, garam masala and paprika heat over a medium heat for 1-2 minutes, pour in enough water to moisten.

Add the cashew nuts and turkey simmer for 20 minutes, turning turkey occasionally during this time to ensure even cooking.Add the potatoes and tomatoes and continue cooking until turkey and potatoes are tender, season with salt and pepper.

Chicken Curry

INGREDIENTS:

6 skinless boneless chicken breast halves, diced into bite size pieces.
2 cloves garlic, minced.
¾ cup of onion, chopped.
½ cup of green bell pepper, chopped.
2 tablespoons of olive oil.
1 tablespoon of margarine.
2 teaspoons of curry powder.
½ teaspoon of thyme.
½ teaspoon of salt.


METHOD:

In a large skillet, sauté chicken in the olive oil until chicken is cooked.Remove chicken and set aside.

Melt the margarine in same skillet.

Saute the minced garlic, chopped onion, and chopped green pepper until soft.

Blend in the curry powder, thyme, and salt.

Add the chicken, then stir until well coated with sauce.

Bermuda Rice

INGREDIENTS:

1 kg Rice

1kg chicken

4 onion

4 tomatoes

10-15 green chilies

8-10 aloo bukharay

2 gathi hara dhaniya

METHOD:

Chicken ko salt aur black pepper mein boil karlein aur mash karlein. Take one pan put oil in it and put onion and fry till light brown and afterwards put tomatoes and then mashed chicken and alo bukharay ,salt, pisi hui lal mirch, turmeric powder, aur ek gathi hara dhaniya dall kar achi tarah 15 mint tak pakayein.Take one pan and boil rice when its ready then do method like biryani .

Corn Kabab

INGREDIENTS:

1/2 cup white corn kernels
1/4 cup capsi/var/www/h, finely chopped
2 green chilies, finely chopped
3 tsps rice flour (chawal ka atta)
Salt to taste Oil for deep frying Corn Kebabs


METHOD:

1) Pour the corn in a blender, without using any water, to get a coarse paste. Combine the corn, capsi/var/www/h, green chilies, rice flour and salt and mix well.

2) Divide this mixture into 8 equal portions. Shape each portion into a round; press the rounds lightly to make flat kebabs.

3) Deep-fry the kebabs in hot oil till they are golden brown. Drain on absorbent paper.

Serve hot with green chutney.

Makes 8 kebabs

Chappli Kabab

INGREDIENTS:

1 tbsp chickpea flour, called gram flour or besan
1-1/2 lbs ground beef or lamb, ground quite fine
1/2 c fresh cilantro leaves -- coarsely chopped
2 fresh hot green chilies, cut in rounds -- with seeds
1-1/2 tsps /var/www/hin seeds
1-1/2 tsps coriander seeds
1 tsp freshly ground black pepper
1/4 tsp salt
1/2 egg -- lightly beaten
1/4 c vegetable oil


METHOD:

Put chickpea flour in small cast-iron frying pan and stir around over medium heat until flour has turned a light brown color. Put it into bowl. Add all other ingredients except oil and mix well. Form ten 2-inch balls. Fatten the balls to make 10 3 1/2-inch hamburger patties. Just before eating put 2 tablespoons of oil into large nonstick frying pan and set over medium-high heat. When oil is hot put in as many kebabs as the pan will hold in single layer. Turning them over every 20 seconds or so cook the kebabs for about 2 1/2 minutes or until they have browned on both sides. Remove to warm plate. Use remaining oil to cook second batch.

Vegetarian Korma

INGREDIENTS:

1-1/2 tablespoons vegetable oil
1 small onion
1 teaspoon minced fresh ginger root
4 cloves garlic, minced
2 potatoes, cubed
4 carrots, cubed
1 fresh jalapeno pepper, seeded and sliced
3 tablespoons ground unsalted cashews
1 (4 ounce) can tomato sauce
2 teaspoons salt
1 1/2 tablespoons curry powder
1 cup frozen green peas
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
1 cup heavy cream
1 bunch fresh cilantro for garnish


METHOD:

Heat the oil in a skillet over medium heat. Stir in the onion, and cook until tender. Mix in ginger and garlic, and continue cooking 1 minute. Mix potatoes, carrots, jalapeno, cashews, and tomato sauce. Season with salt and curry powder. Cook and stir 10 minutes, or until potatoes are tender.
Stir peas, green bell pepper, red bell pepper, and cream into the skillet. Reduce heat to low, cover, and simmer 10 minutes.

Garnish with cilantro to serve

Nav Ratan Korman Special

INGREDIENTS :
3 tablespoons vegetable oil, divided
1/3 cup mixed nuts (cashews, pistachios, almonds)
1 medium onion, grated
1/2 teaspoon garlic paste
1/2 teaspoon ginger paste
1 (8 ounce) can tomato sauce
1 teaspoon cayenne pepper
1/2 teaspoon ground turmeric
2 teaspoons ground coriander
1 teaspoon garam masala
1 cup water
1/4 cup raisins
1/2 cup chopped carrots
1/2 cup chopped green bell pepper
1/2 cup chopped fresh green beans
1/2 cup green peas
1 cup chopped potatoes
4 ounces paneer, cubed
1/4 cup milk
1/4 cup heavy cream
salt to taste

METHOD:

Heat 1 tablespoon oil in a large skillet over medium heat. Place mixed nuts in the skillet, cook and stir until golden brown, and set aside. Stir onion into the skillet, and cook until tender. Mix in garlic paste and ginger paste, and cook 1 minute. Stir in tomato sauce, cayenne pepper, turmeric, coriander, and garam masala. Pour in water, and mix in raisins, carrots, green bell pepper, beans, peas, and potatoes. Bring to a boil. Reduce heat to low, and simmer 20 minutes, until potatoes are tender.
Heat remaining oil in a separate skillet over medium-high heat, and cook the paneer on both sides, until golden brown. Drain on paper towels. Place in a bowl with enough hot water to cover for about 2 minutes to soften, then stir into the skillet with the vegetables.
Stir milk and cream into the skillet with the vegetables and paneer. Bring to a boil, and continue cooking 2 to 3 minutes. Season with salt to taste.

Chicken Korma 2

INGREDIENTS:

2 tablespoons cooking oil
1/2 teaspoon ground ginger
1/2 teaspoon chili powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground turmeric
1/2 teaspoon ground white pepper
1 large onion, chopped
1 clove garlic, minced
1 cup chopped canned tomatoes
2 skinless, boneless chicken breast halves - cubed
1/4 cup chicken stock
2 tablespoons ground almonds
1/4 cup heavy cream
1/4 cup plain yogurt


METHOD:

Heat the oil in a large skillet over medium heat. Combine the ginger, chili powder, cinnamon, turmeric, and pepper; stir into the hot oil and cook for 5 seconds. Add the onion and garlic; stir and cook until onions become transparent, about 7 minutes. Stir in the tomatoes and chicken, and cook until chicken is no longer pink, 5 to 8 minutes.

Combine the chicken stock with the chicken-onion mixture; stir and cook 3 minutes. Stir in the almonds, cream, and yogurt; continue cooking 2 to 4 minutes.

Chicken Korma

INGREDIENTS:

1 tablespoon vegetable oil
4 (2 inch) cinnamon sticks
10 whole cloves
10 cardamom seeds
1 Onion, thinly sliced
2 cloves garlic, minced
2 (6 ounce) skinless, boneless chicken breast halves
1/2 teaspoon salt
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 cup tomato sauce
1/2 cup warm water
1/2 cup buttermilk
2 tablespoons chopped fresh parsley


METHOD:

In a large skillet, heat oil over medium heat. Cook cinnamon sticks, cloves, and cardamom seeds in hot oil for three minutes. Stir in onion and garlic, and cook until soft. Cut each chicken breast half into 4 pieces, and add to skillet; cook for about 5 to 8 minutes.

Season with salt, red pepper flakes, coriander, and cumin. Stir in the tomato sauce and water. Continue cooking for 10 minutes.

Stir in buttermilk, and cook for 5 to 8 minutes. Just before serving, mix in the parsley.

Karhai Ghost

INGREDIENTS:

1/2 cup oil or ghee
1/4 tsp turmeric powder
500 gm mutton pieces with bones
1/2 tsp black pepper
250 gm tomatoes finely chopped
1/4 tsp black cumin seeds
1 tsp salt1 tsp all spice
2 tsp red chilly powder
2 tbsp yoghurt
1 tsp ginger / garlic
5 - 6 green chilies
1 large onion finely chopped
Fresh coriander leaves chopped
1 tsp coriander powder


METHOD:

In a karhai or wok put the oil, mutton, tomatoes, salt, red chilly powder, ginger / garlic and onions. Cook over a medium heat till the meat is quite tender. Add to this the coriander powder, turmeric powder, black pepper, black cumin seeds and all spice. Stir and cook for some time till the oil separates. Add the yoghurt, green chilies and let it cook cook for a few minutes. Turn into a serving dish and sprinkle the coriander leaves on top.

Handi Gola Kabab

INGREDIENTS:

kilogram of Minced Ground Beef (Keema)
1 large Onion (raw - grinded)
10 to 15 Whole Red Chillies (Lal Mirch)
¼ cup Bhuna Chana
1 tbsp. Papaya (Papita)
1 tbsp. Coconut (Khopra)
1 tbsp. Poppy Seeds
1 tbsp. Fennel (Sounf)
1 tbsp. Coriander Seeds (Dhania)
1 tsp. Allspice
1 tsp. Salt
¼ cup Plain Yogurt
1 tsp. Ginger Paste (Pisi Adrak)
1 tsp. Garlic Paste (Pisa Lehsan)
A few strands of fresh Coriander/Cilantro Leaves (Hara Dhania) (for garnish)
Green Peppers (Hari Mirch) (chopped - for garnish) (to taste) (optional)

METHOD:

Roast all spices and grind fine with chana. Marinate minced beef with papaya, salt, ginger paste, garlic paste and all the roasted and grinded masala. Mix well and set in fridge for one to two hours.
Mix in the plain yogurt . Make round balls out of mince. Heat oil in a deep frying pan and fry kabab balls in little oil. Add ¼ cup of water and let cook on low heat until well done and water is absorbed.
Garnish with green chillies, coriander leaves and remove on a serving dish.

Shahi Mattan Qorma

INGREDEINTS:

1 1/2 lbs. of Mutton (Lamb or Goat)
3 medium Onions (thinly sliced)
1 oz. of Almonds (Baadaam)
4 cloves of Garlic (Lasan)
1 oz. of Coriander Seeds (Dhania)
1 tsp. of Red Chilli Powder (Pisi Lal Mirch) (or to taste)
1/2 tsp. of Garam Masala (whole mixture)
Salt (to taste)
1 pinch of Saffron (Zafran)
3/4 cups of Plain Yogurt
3/4 cup of Cream
1/2 cup of Cooking Oil


METHOD:

Wash the mutton well, dry and set aside.
Blend the coriander seeds, 1 onion, almonds and garlic together. Marinade the mutton in this mixture for about 2 hours.
Heat the oil and fry the remaining onions and set aside. Add the mutton to the oil and fry until the liquid dries up.
Add 3/4 cups of hot water and simmer until the meat is almost done or (3/4 cooked) OR pressure cook at 15 psi for 20 minutes. Reduce the pressure. Add salt and pepper. Uncover and dry the liquid.
Add the beaten yogurt and fry until the oil separates. Add the fried grounded onion. Beat the cream for about 5 minutes or until it is to a thick consistency.
Add the soaked or ground saffron. Mix it with the cooked mutton. Add the garam masala and bake at 250 degrees F for 1/2 hour. Serve garnished with chopped coriander leaves.

Daal Shorba

INGREDEINTS:

4 Eggs (hard boiled)
1 onion
1/2 tomato (pureed)
3-4 flakes of garlic
1/2-inch piece of ginger
1-2 green chilies
2tbsp chopped coriander leaves
Salt to taste
Red chili powder to taste
3/4th tsp turmeric powder
1/2 tsp coriander powder
3/4tsp garam masala
2-3 tbsp vegetable oil / ghee
1 cup green peas or 250 gms paneer

METHOD:

Remove the shell of boiled eggs & keep aside. If using Paneer cut into cubes and fry till golden & set aside for later use.
Make a paste of onion, garlic, ginger and green chilies in a mixer or chopper.
Heat oil in a kadhi or wok and add onion-garlic paste and fry till golden brown.
Add all the spices (salt, turmeric, coriander & chili powder) except garam masala and fry for a minute and add tomato puree. Fry till it starts leaving oil.
Add a cup of water and cook till it dry's.
Now add the fried paneer cubes or green peas (which ever using) and boiled eggs.
Add 1 cup of water and bring to boil and reduce the flame.
Simmer for 10 minutes.
Garnish with garam masala and coriander leaves and serve daal shorba hot with paratha, roti or rice.

Urad Ki Daal

INGREDIENTS:

1 cup Urad(white) daal
1 Onion sliced
1 Tomato diced(optional)
1 tsp Ginger grated
1-2 Green chilies chopped
Coriander leaves finely chopped
1 tsp Cumin seeds (jeera)
2 bayleaves
2 cloves
2 tbsp oil 1tsp lemon juice
1/2 tsp. turmeric powder
Salt to taste
A pinch of Garam masala
Red chili powder to taste

METHOD:

Clean and wash the daal properly. Soak it in water for 10-15 minutes.
Boil it in 5 cups of water. Boil till it becomes soft. It should not become pasty. Remove the water and keep aside.
Heat oil in a kadhai and add cloves, bayleaves and cumin seeds, allow to splutter.
Now add ginger, onion and green chili and stir-fry till golden brown.
Add tomato (if using) and fry till it softens. Add all dry masalas (turmericpowder, chili powder, salt) and fry for a moment.
Now add daal and lemon juice, mix very gently.
Sprinkle garam masala and garnish with coriander.
Serve hot.

Daal Moong Palak k saath

INGREDIENTS:

1 cup split Green Gram Lentil (Moong Dal)
3 cup chopped Spinach (Palak)
a pinch of Turmeric Powder (Haldi)
1 tsp Red Chili Powder (Lal Mirchi)
1 tsp Asafetida (Hing)
2 tblsp Butter
1 tsp chopped Garlic (Lasun)
1 tsp chopped Ginger (Adrak)
a pinch of Sodium bi carbonate
1 tblsp fresh Cream

METHOD:

Wash and soak the gram for 30 minutes.
Boil some water in a pan.
Add the spinach leaves and the sodium bi carbonate and cook the leaves for a minute over a high flame till the leaves are cooked.
Drain the leaves and when cool grind in a blender. remove and keep aside.
Cook the dal ,turmeric powder, chilly powder and the salt in a pressure cooker.
When the dal is cooked remove from the flame and keep aside.( make sure the dal is dissolved in the water, if the water was not sufficient add some more water and cook the dal again in a pan . use a wooden spoon to mash the dal).
Transfer the dal to a pan and add the spinach paste. mix thoroughly.
Cook over a low flame for 2 minutes.remove from the flame and keep aside.
Melt the butter in a pan . Add the garlic and fry for till the garlic turns light brown in color.
Add the ginger and the asafoetida and fry for a few seconds over a low flame.
Add the dal and mix thoroughly. remove from the flame and serve hot garnished with cream.

Daal Chana Special

INGREDIENTS:

1 cup chana daal
7 cup water
1 tsp salt
1/4 tsp cayenne
1/4 tsp turmeric powder
1/4 tsp cumin powder
1/4 tsp corriander powder
1 tblsp tamarind pulp
1 tsp sugar
1 tblsp vegetable oil
1/4 tsp black mustard seeds
1 chopped garlic clove

METHOD:

Soak the chana daal in 4 cup water for 2-3 hours then wash and drain.
Boil 3 cups water and the salt in a pan.
Add the chana dal, cover the pan and cook over medium flame for 30 min.
Stir the dal when cooked.
Add cayenne, turmeric, cumin, coriander, sugar the tamarind pulp (skin & seeds removed).
Stir well and allow to simmer uncovered.
In a separate frying pan, heat the vegetble oil over low heat and add the mustard seeds and chopped garlic to it.
When the oil gets hot, add the oil mixture to the simmering pot of dal.
Immediately cover the pot and keep covered for 2 min. while the dal continues to simmer.
Cook chana daal uncovered for another 5 min. and the dal is ready to be served with rice or bread.

Paneer Kabab

INGREDIENTS:

1 tblsp Fresh Cream
8 Cheese sliced
1 cup Cheese grated
1/2 tsp Peppercorns crushed
2 medium sized Tomatoes sliced
8 tblsp Mint Chutney
2 medium sized Onions sliced
400 gms Cottage Cheese
Chaat Masala to taste
1/3 cup Hung Yogurt
2 tblsp Mustard Oil
4 tsp Ginger Garlic Paste
1 tsp Garam Masala Powder
1 tsp Coriander Powder
1 tsp Cumin Powder
2 tsp Red Chilli Powder
Salt to taste


METHOD:

Mix well all the marinade ingredients and spread evenly on the cut paneer.
Slice paneer into seven pieces.
Keep aside for 10 minutes.
Spread mint chutney evenly on the cut paneer.
Assemble cut onions and tomatoes on each cut paneer and cover with the cut cheese.
Stack each layer of cut paneer one on top of the other, by repeating the process.
Make a mixture of cream and crushed black pepper and pour out over the top layer.
Put the last cheese slice on top, bake at moderate temperature for 10 minutes in the oven.
Cut into desired equal sizes.

Khatti Methi Daal

INGREDIENTS:

50 gm groundnut
1 cup Bengal gram
100 gm beet root
1 tsp mustard seeds
1/2 tsp cumin seeds
2 dried dates
50 gm jaggery
1/2 cup tamarind juice
1 tsp turmeric powder
2 tsp coriander powder
6-7 curry leaves
1 piece cinnamon
2 tsp cloves
1 tsp clarified butter
1 tblsp chopped coriander
1 tsp salta pinch of asafetida
2-3 chilly paste


METHOD:

Rinse bengal garm and add beet root pieces to it and cook in a cooker.
When cooked add turmeric powder,salt,coriander powder,jaggery,dry dates,tamarind juice,curry leaves,groundnut,chilly paste and boil.
Prepare the seasoning-Heat oil and add asafetida,cloves,butter,cumin seeds,mustard seeds,cinnamon.
Add to the gram and cook for 5 minutes.
Garnish with coriander and serve.

Murgh Kabab Special

INGREDIENTS:

500 gms Chicken (cut into pieces)
1 cup Cornflour
1 tsp Garlic (Lasun) juice
2 tblsp Curd (Dahi)
2 cups Clarified Butter (Ghee)
1 Cellophane Bag
1 tsp Ginger (Adrak) juice
1 tsp Black Pepper (Kali Mirch)


METHOD:

Soak chicken pieces in salt, garlic and ginger juice for 12 to 16 hours.
Now put cornflour in the bag with little salt and black pepper.
Add pieces of chicken removed from garlic juice and ginger and vinegar.
Shake the bag well with chicken, cornflour, salt and pepper in it.
Heat the ghee in a pan.
Then gradually add pieces of chicken and fry them till golden brown on high flame.
Continue frying till all the pieces are done.
Serve hot with green salad.

Seekh Kabab

INGREDIENTS:

500 gms Lamb Mince(Keema)
Brown Color
3/4 tsp Garam Masala
1 tsp Garlic (Lasun) paste
1 tblsp Raw Papaya Paste
1 tsp Ginger (Adrak) Paste
2 tblsp Cashewnut (Kaju)
2 tsp thick Cream (Malai)
2 Onion (Pyaj)
2 tsp Carom Seeds / Thyme (Ajwain)
2 tsp Dried Mango Powder (Amchoor)
2 tblsp Rock Salt (Kala Namak)
3 tblsp Cumin Seed (Jeera)
1 tblsp Dry Ginger (Saunth)
1 tsp Black Pepper (Kali Mirch)
1/2 tsp Nutmeg Powder(Jaiphal)


METHOD:

Wash the keema and put in a strainer and gently press to squeezeout all the water.
Mix all the ingredients to the keema and knead well.
Keep aside for 1 hour.
Heat a gas oven or an electric oven with the skewers.
Take a big ball of the keema mixture and hold a hot skewer carefully in the other hand.
Press the mince on to a hot skewer.
The keema will immediately stick to the hot skewer.
Repeat with left over mince on all the other skewers.
Place the skewers in the oven.
Keep rotating the skewers occasionally.
When cooked, gently remove the kababs from the skewers with the help of a napkin.
Shallow fry the kababs on a nonstick pans in 1 tablespoon oil.
To serve sprinkle some chat masala and lemon juice on the kababs

Shami Kabab

INGREDIENTS:

½ kg. mince meat
¼ tsp. ground garlic
¼ tsp. red chilli powder
2 tbsps. Split gram peas
¼ tsp. ground ginger
2 eggs
Cooking fat for frying

Filling:
1 small onion
2 green chillies
A few coriander leaves
Enough yoghurt to mix to a creamy consistency with the chopped onions, green chillies and coriander leaves.
Add salt to taste


METHOD:

Boil together meat, split gram and the spices till the meat and the gram are tender and no water remains. Let the mixture cool then pass through a mincing machine to blend all ingredients together into a paste. Divide the meat paste into portions. Hollow out each portion and put in a little of the filling. Pat into flat round cakes, dip in beaten egg and shallow fry until deep brown.

Noodle Ke Kabab

INGREDIENTS:
noodles: 1packet,
boneless chicken:3 pieces(cut into cubes)
carrot:3(cut it into cubes)
capsicim:3(cut it into cubes)
soya sauce:4 table spoons
vinegar:3 table spoons
chinese salt:2 table spoon
ketchup:2 tsp


METHOD:

Firstly boil all the vegetables then take a frying pan and put all the vegetables, soya sauce,vinegar,chinese salt and ketchup. Cook all these things at a very low heat, when all the things are slightly cooked then put chicken in it then stir it until there is no water present. Take boil noodles and mix all the things in it and then mash it with ur hands and then in any shape fry it.

Mughlai Biryani

INGREDIENTS:

1-1/2 kg chicken cut into small pieces
2 medium onions sliced
6 garlic cloves, crushed
2 tbsp ginger, groun
1/2 cup yoghurt
1/4 kg tomatoes
10 green whole cardamom
4 black whole cardamom
2 tbsp black cumin seeds
10 cloves2 tbsp black pepper
2-4 bay leaves2 cinnamon stick
2 tsp coriander powder3 tsp salt
1/2 tsp white pepper
1 tsp ground nutmeg
1 tsp ground mace
2 green chilies chopped
1 tbsp lemon juice
1/2 cup oil
1 tbsp of saffron, dissolved in a cup of hot milk
5 cups rice


METHOD:

Heat oil in a pan and add onions. Cook on medium-low heat until golden brown
Remove onions and add chicken to the pan, stirring until brown. Meanwhile, in a blender, add yoghurt and half of the cooked onion and garlic/ginger. Blend and add to chicken
Also add tomatoes, cloves, black pepper, black cumin, bay leaf, cardamoms and a stick of cinnamon
Add coriander powder, salt and white pepper
Cook for half an hour on medium heat
Stir frequently
When the water has dried up and the chicken is done, add nutmeg and mace
Boil rice in eight cups of water with salt and the remaining spices
Cook approximately for 10 minutes
Drain the water leaving the whole spices with the rice
In a pan, make alternate layers of rice and chicken
Add half of the lemon juice, remaining onions and the chilies
Pour 1/4-cup oil on the top along with the saffron/milk mixture
Place in pre-heated oven (350 degrees) for one hour

Fish Biryani

INGREDIENTS:

450 grams rohu (any white fish fillets)
1/2 cup vegetable oil1 level teaspoon cumin seeds, zeera
1/2 level teaspoon mustard seeds,
1 clove garlic cloves, chopped,1 inch piece ginger fresh,
Some ghee or cooking oil6 pieces green chili, finely chopped
peeled, 1 teaspoon ajowan (carum)4 green chillies
1/2 teaspoon red chili powderAs per taste salt
10 green cardamoms
4 black cardamoms
6 cloves, 10 pieces black pepper
1 inch piece cinnamon stick
2 bay leaves (taze patta)
10 dried plums (aaloo bukharay)
2 tablespoon coriander leaves, fresh
3 Pinch yellow food color


METHOD:

Wash the fish and pat dry. Cut into 1 inch pieces. In a blender grind the garlic ginger and chilies to a fine paste. Mix the paste with salt, chili powder and ajowan. Smear the fish pieces with spice paste. Set aside for at least 2 hours

In the meantime heat the oil in a shallow frying pan, add the cumin and mustard seeds; they should pop and splutter at once. Add the chopped onions and , stirring frequently, fry them to a rich golden color. Add the chopped tomatoes, still stirring frequently, fry the onions for about 10 minutes until the tomatoes are reduced to a pulp. Add a little water, if necessary, to prevent the mixture from sticking to the bottom of the pan. Keep frying until the oil begins to separate.
Add the fish and stir well to coat it with the tomato mixture. Reduce the heat to low, cover with a tight fitting lid and cook for 15 minutes until the fish is tender. Sprinkle with finely chopped coriander. Keep warm

Soak the rice in water for half an hour. In another pan boil the rice with 2-3 tsp. of salt and plenty of water .when the rice are 3\4 cooked drain the water. Add 1\4 cup oil or butter and fluff with a fork to prevent the rice to stick each other. Keep rice to one side
In a large pan place 2 inch layer of rice at the bottom, then a layer of fish mixture and dried plums on top, repeating this until the fish and rice have been used up. sprinkle the coriander and mint leaves over the top layer of the rice Pour 1\2 cup water and seeds of cardamom over the rice. Do not stir. Mix the food color with a little water and sprinkle over the rice

Cover with a tight fitting lid and allow to cook for 20 minutes until the rice are cooked
Once the dish is cooked, leave it covered for a few minutes then remove the lid, fluff up the rice with a fork and then Serve with Raita

Yakhni Pulao

INGREDIENTS:

ADH KG GHOSHT 4/5 PIYAZ
LEHSAN ADRAK 5/6 DALLI
SONF 1 SPOON
SABAT GARAM MASALA 2 CHAMACH
MALMAL KA CHOOTA SAA KAPRA,SAFAID HO TO BEHTAR HAI
CHAWAL 1 KG
NAMAK HASB E ZAIQA,
HALDI HALF SPOON,
LAL MIRCH 2 SPOON,
PISA GARAM MASALA 1 SPOON
BARI ILAICHI 2 OIL 2 PIYALI

METHOD:

SAB SE PEHLY HALF LEHSAN ADRAK,HALF PIYAZ GARAM MASLA,ILAICHI,SOONF,BARI ILAICHI N THORY SE NAMAK KO MAMAL K WHITE KAPRY MEIN DAL KER BANDH DEEN ACHI TRAH.FIR COOKER MEIN GHOSHT DALEEN OR SATH HI KHOOB SARA PANI DAL DEN,QAREEBAN 7/8 GLASS,OR YEH POOTLI BHI US MEIN REKH DEEN AB CHULHA JALAA DEEN... JAB COOKER BOLNY LAGY ,YANI HALF HOUR TAK-45 MINTS TAK TO CHULHA BAND KER K GHOSHT CHECK KEREEN AGER TO WO GAL GIA HAI TOO AB AAP ISS YAKHNI OR GHOSHT OR POTLI KO KISI OR BARTAN MEIN NIKAL DEEN OR POOTLI KO KHOOB DABAEN YAKHNI MEIN TAKY SARA ZAIQA NAKHNI MEIN CHALA JY. AB BAQQYAA PIYAZ KO KAT KER OIL MEIN BROWN KEREEN N SATH HI ADRAK N LEHSAN KO PEACE KER DAL DEN OR USY B BROWN KEREEN,JAB YEH BROWN HO JY TO ISS MEIN GHOSHT YAKHNI SE ALAG KER K DALEN OR KHOOB BHOONEEN,JAB GHOSHT BHUNNY LGY TO US MEIN NAMAK,PISA GARAM MASALA,SURKH MIRCH,HALDI,CHATT MASALA(CHAT MASALA N SOY SAUCE MEIN HER KHANY MEIN ZAROOR ADD KERTI HOON AAP KI MERZI AGER AAP KERNA CHHO TO ZAROR KEROO ADD)DALLEN.. THORI DER CHAMACH HILAAEN OR FIR GHOSHT BHUN JANY PER YAKHNI DALL DEN OR OBELNY KA INTIZAAR KEREN JAB OBAL JY YAKHNI TOO US MEIN CHALAW JO AAP NE DHO K REKHY HON GY UNHEEN ADD KER DEEN OR DHAK K REKH DEEN. AB JB YAKHNI KA PANI SOOKHNY LAGY OR CHAWAL B GALNY LGEEN TO DUM DE DEEN. ..... NOTE:2 GLASS YAKNI KA PROPORTION 1 GLASS RICE K SATH HIA,YANI AGER 2 GLASS RICE HON TO 4 GLASS YAKHNI DALY GI

Arabian Rice

INGREDIENTS:

2 cups of Long Grain Rice (rinsed and drained)
¼ cup of Vermicelli (Sivaiyan) (broken into small pieces)
1/8 tsp. of Salt (or to taste)
2 tbsp. of Butter
2 cups of Water


METHODS:

Melt butter in a saucepan on low heat. Add the vermicelli noodles and fry by continuously mixing until noodles are slightly brown.

Separately boil water and add to noodles. Add salt and mix. Bring noodles and water to a boil.
Slowly add in rice and mix. Bring to a boil then cover pot on low heat and let rice cook for about 30 minutes or until well done. Check rice in between and lightly stir it to prevent rice from burning. (You can also place a tin or tawa under the pot to prevent rice from burning or overcooking.)

Kabli Pulao

INGREDIENTS:

4 cups of Basmati Rice (uncooked) (washed with a few changes of water)
2 pounds of Chicken or Mutton
2 medium to large Onions (peeled & chopped)
3 medium Carrots (Gaajar) (chopped in 3" pieces)
½ cup of Raisins (Kishmish)
½ tsp. of Cardamom Seeds (Choti Ilaichi Daanay)
½ tsp. Cumin Seeds (Saabut Zeera)
Salt (to taste)
1 tsp. Black Pepper Powder (Pisi Kaali Mirch) (fresh ground)
4 cups of Water
Cooking Oil


METHOD:

Heat oil in a heavy based pot until hot. Add onions and saute until they are transparent to golden brown. Add meat; and fry meat for about 10 minutes.
Add salt, black pepper and water. Mix and cover on low heat. Let it cook until the meat is well tender.

Separately in a heavy based pot bring 6 cups of water to boil. Add rice and cook rice for 5 minutes. Remove rice from heat.
Combine the meat sauce, raisins, carrots, cardamom seeds, cumin seeds and rice; mix well. Add to a baking pan and bake at 350 degrees for about 45 minutes.

Matar Pulao

INGREDIENTS:

2 tablespoons vegetable oil
4 whole cloves
3 black cardamom seeds
6 whole black peppercorns
2 (3 inch) cinnamon sticks
2 teaspoons garlic powder
2 tablespoons water
1 cup frozen green peas, thawed
2 cups uncooked basmati rice, rinsed and drained
4 cups water
salt to taste


METHOD:

Heat the oil in a deep heavy skillet over low heat. Add the cloves, cardamom seeds, peppercorns and cinnamon sticks. Cook for a few minutes to bring out the aroma of the spices. Stir the garlic powder and 2 tablespoons of water together to make a paste; mix into the pan with the spices.
Add the green peas to the pan, cover and cook for about 5 minutes.

Add the remaining 4 cups of water and rice to the pan. Season with a little salt. Bring to a boil, then cover, and cook for about 15 minutes, until the rice is tender and the water has been absorbed. Taste, and adjust the salt before serving.

SPICY PRAWN BIRYANI

INGREDIENTS:

1 pound (½ kilogram) of Shrimps (Prawns) (shelled & de-veined)
1 cup of Basmati Rice (long grain)(soaked in water for 20 minutes)
2 medium Onions (chopped)
1-inch piece of Ginger (Adrak) (grated)
½ pound of Peas
2 cloves of Garlic (Lehsan) (crushed)
2-3 cups of Coconut (Khopra) (grated) (optional)
2 Green Chillies (Hari Mirch)
2 tsp. Garam Masala Powder
1 tbsp. Lime Juice
1 tbsp. Cashew Nuts (Kaajoo) (optional)
1 tbsp. Raisins (Kishmish) (optional)
2 Bay Leaves (Tes Patta)
¼ cup Clarified Butter (Ghee) or Cooking Oil
Salt (as taste)


METHOD:

Preheat the oven to 300°F. Grind the ginger, garlic, green chilies, garam masala , cashew nuts & coconut to make a paste.
Heat 3 tablespoons of oil or ghee in a pan and add half of the onions and fry until golden brown. Add the ground paste and stir fry for about 5 minutes.
Add the shrimp and ½ teaspoon salt. Mix well until all the shrimps are coated with masala and cook for 5 minutes over low heat. Remove from heat and set aside.
Take another pan and heat 2 tablespoons of oil or ghee and fry the bay leaves & the rest of the onions and fry until the onions are golden brown. Add the rice and stir fry until the rice becomes translucent (about 10 minutes).
Add the peas, ½ tsp salt and 2 cup of water. Cover the pan and cook over low heat for 15 minutes or until the rice is almost done.
Mix the rice and shrimp together and transfer it to a casserole. Cover with aluminum foil and bake for 10-15 minutes at 300°F.
Sprinkle with lime juice and garnish with fried cashews and raisins.

luckhnawi Murgh Biryani

INGREDIENTS:

1" piece of Ginger (Adrak) (peeled)
2 cloves of Garlic (Lehsan) (peeled)
1 Cinnamon Stick (Dal Cheeni)
8 Black Peppercorns (Saabut Kaali Mirch)
4 Cloves (Loung)
300 grams of Basmati Rice (washed well)
Salt (to taste)
6 tbsp. of Sunflower Oil
1" piece of Ginger (Adrak) (peeled)
2 cloves of Garlic (Lehsan) (peeled)
1 Cinnamon Stick (Dal Cheeni)
8 Black Peppercorns (Saabut Kaali Mirch)
4 Cloves (Loung)
300 grams of Basmati Rice (washed well)
Salt (to taste)
6 tbsp. of Sunflower Oil

FOR CURRY
300 grams of Boneless Chicken (cubed)
2 large Onions (chopped)
4 tbsp. Tomato (chopped)
300 ml of Plain Yogurt
70 ml of Single Cream
1 tsp. of Ginger Paste (Pisi Adrak)
1 tsp. of Garlic Paste (Pisa Lehsan)
Salt (to taste)
1 tsp. Cumin Powder (Pisa Zeera)
1 tsp. Red Chilli Powder (Pisi Lal Mirch)
1 tsp. Turmeric Powder (Pisi Haldi)
1 tsp. Black Cumin Seeds (Kaala Zeera)
2 tsp. Garam Masala Powder
6 tbsp. Sunflower Oil
1 large Onion (thinly sliced)
4 tbsp. Fresh Coriander Leaves (Hara Dhania) (chopped)
4 tbsp. Mint Leaves (Podina) (chopped)
1 tsp. of Saffron Strands (Zaafran) (soaked in 2 teaspoons milk)
1 tsp. Rose Water (Gulaab Ka Arakh)
2 tbsp. Sunflower Oil


METHOD:

Heat oil in a pan and fry cloves, peppercorns, and cinnamon. Continue stirring until the spices begin to change color.
Add garlic and ginger and stir. Drain rice and add to the mixture with 600ml of hot water. Season with salt and mix well. Cook until soft and fluffy then drain.
Remove and discard the ginger and garlic. Keep warm.
Mix chicken with plain yogurt, cream, salt, ginger, garlic, cumin, red chilli powder, and turmeric powder. Heat oil and fry the black cumin until it pops. Add onion and cook until brown then add the tomato and garam masala powder . Cook until blended and add chicken mixture. Stir fry until the oil separates then add 300ml hot water. Reduce heat and cook until chicken is tender.
In a deep dish arrange layers of rice and chicken curry ending with a rice layer.
Heat oil in a small pan and fry the onion until brown and crisp. Sprinkle on top of the biryani along with the saffron, coriander leaves, rose water, and mint leaves and cover. Place in a hot oven for 10 minutes until heated throughly.
Serve hot with plain yogurt and fried whole potatoes.

Vegetable Biryani

INGREDIENTS:

3 cups Basmati Rice (pre-soaked for atleast 30 minutes and washed well with a few changes of water)
Vegetables (any of your preferance - chopped in 1" pieces)
2 medium to large Onions (thinly sliced)
5 Green Chillies (more or less may be used depending on spice preferance)
Fried Cashewnuts (Kaaju) (optional)
A bunch of Fresh Coriander/Cilantro Leaves (Hara Dhania) (chopped)
A bunch of Fresh Mint Leaves (Podina)
5 Cloves (Loung)
2 Cinnamon Sticks (Dal Cheeni)
4 Bay Leaves (Tezz Pattay)
5 Small Cardamoms (Choti Sufaid Ilaichi)
5 strands Saffron (Zafran)
2 tsp. Garlic Paste (Pisa Lehsan)
2 tsp. Ginger Paste (Pisi Adrak)
1 tsp. Red Chilli Powder (Pisi Lal Mirch) (more or less may be used depending on spice preferance)
Salt (to taste)
2 tsp. Tomato Ketchup
1 cup of Coconut Milk
1 cup of Thick Curd
4 tbsp. Clarified Butter (Ghee) or Cooking Oil


METHOD:

Take the coriander/cilantro leaves, fresh mint and green chillies and grind in a grinder to a paste (add a little water if necessary). Heat the clarified butter or oil in a pressure cooker. Add in all of the whole spices and mix well. Add in the sliced onions and fry until translucent and slightly golden brown. Add in the ginger paste and garlic paste and saute well. Add in the vegetables and stir for about 5 minutes.

Add in the paste of fresh coriander, fresh mint and green chilles. Saute for about 3 minutes. Add the coconut milk and water (the quantity of the coconut milk and water should be 4 and half cups for 3 cups of basmati rice). Then add the tomato ketchup and curd and mix well. Add in the red chilli powder and salt and mix well.

Reduce the heat to medium. When the mixture comes to a boil, add the soaked rice and pressure cook until 2 whistles. Finally add the saffron strands and fried cashew nuts before serving.

Egg Biryani

INGREDIENTS:

500 Grams Basmati Rice (pre-soaked for atleast ½ hour)
6 Eggs (hard-boiled)
4 large Onions (finely chopped)
1 medium Onion (chopped)
1 (2-inch) piece Ginger (Adrak) (peeled and chopped)
4 cloves of Garlic (Lehsan) (chopped)
8 Green Chillies (Hari Mirch)
1 tsp. Red Chilli Powder (Pisi Lal Mirch) (or to taste)
1 tsp. Garam Masala Powder
1 tsp. Fresh Coriander/Cilantro Leaves (Hara Dhania) (chopped)
2 Bay Leaves (Tezz Pattay)
10 Cardamom Pods (Choti Ilaichi)
½ tsp. Plain Yogurt
½ cup Coconut (Khopra) (grated)
Salt (to taste)
6 tsp. Clarified Butter (Ghee) or Cooking Oil


METHOD:

Wash and soak rice for atleast ½ hour. Blend the following ingredients in a blender into a smooth paste: garlic, ginger, green chillies, onions and coriander/cilantro leaves. (Add a bit of water if necessary.)
Shell the boiled eggs and give four long cuts on the white portion of each egg without separating it.
In a kadai or pot, heat the clarified butter or oil. And fry the onions until they become golden brown and set aside. In the same clarified butter or oil, add the blended paste and fry for a minute or so. Then add red chilli powder, salt and eggs and fry until the eggs get coated with the spices. Remove the eggs and set aside.
To the same spice paste, add the drained rice, garam masala powder , cardamoms, bay leaves and fry until the rice starts to change color. Add sufficient water and bring to a boil.
When the air holes appear on the rice surface, reduce the stove heat to low and then add the plain yogurt , coconut and mix well with the rice. Cook until all of the water has absorbed and the rice is tender.
Cut the eggs into halves and garnish with the fried onions. Cover the biryani with a heavy lid, reduce heat and allow to cook for 30 to 45 more minutes.

Afghani Biryani

INGREDIENTS

1 Whole Chicken (cut into serving pieces)
2 cups Basmati Rice (washed & pre-soaked)
1 Onion (peeled & chopped)
1 Carrot (chopped)
7 fresh Tomatoes (pureed in blender)
Almonds (Baadaam) (slivered & fried) (for garnish)
Raisins (Kishmish) (for garnish)
10 Whole Cardamom Seeds (Ilaichi Danay)
10 Cloves (Long)
1 Cinnamon Stick (Dal Cheeni)
½ tsp. Cumin Seeds (Saabut Sufaid Zeera)
Salt (to taste)
Black Pepper Powder (Pisi Kaali Mirch) (to taste)
Cooking Oil (as needed)

METHOD:

Saute the onions and carrot in cooking oil. Add the chicken and mix. Then add the: cardamom seeds, cloves, cinnamon stick, cumin seeds, salt and black pepper and mix. Continue to fry until the chicken is half done.
When the chicken is half done, add the tomato puree and mix. Continue to cook over low heat with pot covered, until the chicken is well done.
Separately in a different pot, boil rice in water until cooked and drain.
Finally cover rice with chicken and spices and let cook covered on very low heat for 5 minutes

Chicken Tikka Biryani

INGREDIENTS:

½ kilogram of Boneless Chicken (cut into 4 cm cubes)
1 tbsp. Heavy Cream
A pinch of Saffron (Zaafran)
1 Onion (sliced)
1 tsp. Garlic Paste (Pisa Lehsan)
2 tbsp. Lemon Juice (Nimbu Arakh)
1 tsp. Salt
½ tsp. Black Peppers (Pisi Kaali Mirch) (fresh grounded)
2 cups of Basmati Rice
1 tsp. Salt
2 to 3 tbsp. of Butter (Makhan)
2 Egg Yolks (beaten)
½ tsp. Black Pepper (Pisi Kaali Mirch) (fresh grounded)
1 tsp. Salt
½ tsp. Peppercorns (Saabut Kaali Mirch)
Cherry Tomatoes

METHOD:

Mix the marinade ingredients with the chicken. And set aside for 4 hours.
Mix the saffron with the cream. Thread the chicken pieces onto a skewer. Brush the pieces with some of the saffron-cream mixture.
Wash the rice and let it soak for 1 hour. Then cook the rice with salt in 5 cups of boiling water then drain.
Mix the butter and beaten egg yolk and black pepper powder gently into the rice with a fork. Then the rice back on low heat. And let it cook for 4 to 5 minutes.
Grill the chicken in a medium-hot oven for 8 to 9 minutes, or until tender, basting with the rest of the saffron-cream mixture. Then place rice on a platter And arrange chicken on skewers on top of the rice. Then garnish with the peppercorns and whole cherry tomatoes and serve.

Keema Biryani

INGREDIENTS:

350 grams of Basmati Rice (washed well with a few changes of water and soaked for atleast ½ hour - if needed)
400 grams of Minced Beef (Keema)
1 large Onion (chopped)
1" piece of Cinnamon Stick (Dal Cheeni)
4 Cardamom Pods (Choti Ilaichi)
5 Cloves (Loung)
A few strands of Saffron (Zafran)
1 tsp. Red Chilli Powder (Pisi Lal Mirchain) (or to taste)
3 tbsp. of Plain Yogurt
1 tsp. Ginger Paste (Pisa Lehsan)
1 tsp. Ginger Paste (Pisi Adrak)
½ cup of Milk
1 cup of Chicken Stock
2 tbsp. of Lime Juice (Nimbu Arkh)
100 grams of Clarified Butter (Ghee) or Cooking Oil


METHOD:

Cook the rice in salted water until it is just half done. Drain out the water and set aside. Mix the saffron in milk and set aside.

Heat the clarified butter in a karhai or deep pan; add the chopped onion. Fry until it is translucent. Add the whole spices and allow to splutter. Mix in the minced meat, ginger paste and garlic paste; fry for 6-7 minutes over medium heat. Once the beef is nicely fried and a fine aroma rises, mix in the plain yogurt and the red chilli powder and continue to cook over low heat for another 3-4 minutes. Turn off the flame and set aside.

Take an oven-proof dish with a lid and place a portion of the half-cooked rice at the bottom of the half-cooked rice at the bottom of the baking dish. Cover with a portion of the prepared keema and sprinkle half of the saffron milk and half the quantity of the lime juice. Cover with another portion of rice and repeat the layers for the keema, lime juice and saffron.

Top with the remaining rice. Pour the chicken stock over the layered biryani. Seal the top with the lid or with foil, and bake in an oven at low temperature for 15 minutes.

Hyderabadi Chicken Biryani

INGREDIENTS:

1 ½ kilograms of Chicken (cut into 12 pieces)
1 cup Plain Yogurt
1 kilogram of Long Grain Rice
1 tsp. Red Chilli Powder (Pisi Lal Mirch)
½ tsp. Ginger Paste (Pisi Adrak)
½ tsp. Garlic Paste (Pisa Lehsan)
Lemon Juice (from 4 lemons)
A bunch of Fresh Mint Leaves (Podina)
4 Green Chillies (finely chopped)
6 Whole Black Peppercorns (Saabut Kaali Mirch)
6 Cardamom Pods (Choti Ilaichi)
2 medium Onions (thinly sliced)
2 cups of Dalda Banaspati or any Clarified Butter (Ghee)
½ tsp. Yellow Food Color (soaked in ½ milk)
Salt (to taste)

METHOD:

Wash chicken pieces with cold water and drain well. Seperately in a bowl mix together ginger paste, garlic paste, red chilli powder, and plain yogurt into a smooth paste. Marinate chicken pieces in this mixture and set aside for 30 minutes.

Cook on low heat without adding any water to the chicken. When water dries up, remove from heat.

Seperately in a pan, heat the banaspati or clarified butter; add onions and fry to golden brown. Add mint leaves, cardamom pods, and lemon juice. Mix and remove from heat.

Boil rice in water in a large pot until rice is parboiled and drain. Grease the same pot; add half of the rice to it and then all of the chicken mixture on top of that and then the rest of the rice. Add food color mixture on rice.

Place pot on a hot tava or griddle and let cook on low heat for 15 minutes. Finally remove from heat; fluff rice and serve.

Hyderabadi Biryani

INGREDIENTS:

• 1 kg: Meat
  750 gm: Semi cooked rice
  Sautéed brown onions to taste
  1 tbsp: Ginger garlic paste
  1 tbsp: Red chilli paste
  1 tbsp: Green chilli paste
  ½ tbsp: Cardamom powder
  3-4 sticks:
  Cinnamon
  1 tbsp: Cumin seeds
  4-5: Cloves
  2 tbsp: Lemon juice
  250 gm: Curd
  4 tbsp: Clarified butter
  A pinch: Mace
  Mint leaves to taste
  1 tsp: Saffron
  ½ cup: Water
  1 tbsp: Salt
  ½ cup: Oil
  

METHOD:

• Clean the meat.
  Now in a pan add meat, salt, ginger garlic paste, red chilli powder, green chilli paste, sautéed brown onions, cardamom powder, cinnamon, cumin seeds, cloves, mace, mint leaves and lemon juice. Mix it well.
  Add curd, clarified butter, semi cooked rice, saffron, water and oil and mix it well.
  Now apply sticky dough on the sides of the pan.
  Cover with lid to seal it and cook for about 25 minutes.
  Hyderabadi Biryani is ready to eat.
  Garnish with boiled eggs, sliced carrot and cucumber.
  Serve hot.

Chicken Biryani

INGREDIENTS:

Chicken - 1 lb cut into medium sized pieces
Onions - 2 big (sliced)
Tomatoes - 2 big (sliced)
Green Chillies - 3 - cut slanted
Ginger garlic paste - 2 to 3 tsp
Turmeric powder - 1/2 tsp
Chilli powder - 2 to 2 1/2 tsp
Coriander powder - 1/2 tsp
Cumin seed powder - 1/2 tsp (optional)
Garam masala items - 2 cloves, 1 bay leaf, 1 cardamom, 2 medium sized cinnamon sticks, a pinch of saunf (if not available, substitute with 1 tsp garam masala)
Salt - to taste
Oil - 5 tbsp (with a little butter or ghee)
Food coloring/Saffron - a pinch
Basmati rice - 3 cups
Mint leaves (pudina) -1/4 cup


METHOD:

In a large pan, heat oil and add the garam masala items and onions. Saute the onions for a while. Then, add the mint leaves, ginger garlic paste and saute for a few minutes. Then, add the tomatoes, green chillies, turmeric powder, chilli powder, coriander powder, cumin seed powder and salt. Fry this mixture for a while maybe adding a little bit of water. Then, add the chicken pieces and saute for 10-15 min. Pour some water, close with a lid and allow the chicken to cook. This should be in a sort of a gravy consistency (the oil would have come out on top).

Separately cook the basmati rice (for 3 cups rice, add 4-4 1/2 cups water) ensuring that the rice is not sticky (Make sure not to overcook the rice). Soak the pinch of saffron in a little water. Roast cashews and raisins separately and keep aside. In a large dish, put in a layer of rice. Sprinkle a little saffron water. Add some chicken masala to this and mix. Then again add another layer of rice, saffron water, and chicken masala. Continue this until all of the rice and masala is exhausted. (Note: The biryani would have a mix of colors - orange (from the food coloring), partially plain white (from the rice), orangish brown (from the masala)). Toss in the cashews, and raisins, mint and coriander leaves and serve hot with onion raita or cucumber raita or plain sliced onions.