Chicken Shawarma / Arabian Shawarma

INGREDIENTS:

10 cloves garlic, chopped
2 lemons, juiced
1/2 cup olive oil
2 teaspoons curry powder
1 teaspoon salt
2 teaspoon ground pepper
5 drops yellow food colouring, optional
2 pounds boneless skinless chicken breasts
4 pieces pita bread
1 tomato, chopped
Shawarma Sauce, recipe follows

METHOD:
To make the marinade: In a medium bowl, whisk together the garlic, lemon juice, and oil. Add curry powder, salt, pepper, and food coloring and whisk to combine. Add chicken and coat with marinade. Marinate chicken overnight in the refrigerator.
Preheat a grill to medium heat. Remove chicken from marinade. Grill chicken for about 10 minutes on each side or until fully cooked through. Serve chicken on pita and top with tomatoes and Shawarma Sauce.
Shawarma Sauce:
3 cloves garlic
1 cup store-bought tahini
3 cups water
1/2 cup lemon juice
Salt
Add garlic to the bowl of a food processor and process until chopped. Add tahini and pulse to combine. With the machine running, slowly add cold water until frothy. Add lemon juice and mix until creamy. Season with salt, to taste.

Handi Gola Kabab

INGREDIENTS:

1/2 kg mutton mince

1/4 cup bhuna chana

1 tsp of all spices

1 tsp salt

1/4 cup curd

1 large raw onion, ground

2 tsp levelled ginger/garlic
To grind:

1 tbsp papaya

1 tbsp poppy seeds

1 tbsp saunf

1 tbsp coriander seeds

1 tbsp coconut

4 red chilli

METHOD:

Roast all the ingredients to be ground and grind to a fine paste with chana.
Marinate mince with papaya, salt, ginger/garlic and all the roasted and ground masala.
Leave for an hour or two.
Mix well and refrigerate.
Mix in curd.
Make balls and fry in a little oil.
Let it cook on a slow fire.
Garnish with chopped green chilli, coriander leaves.
Remove on a serving dish.

Kafta Kabab (Arabic)

INGREDIENTS:

2lbs/ 1kg approx. lean ground lamb or beef (or a mix of them)

1 small onion, finely chopped

1/4 cup finely chopped parsley

1/4 cup finely chopped mint leaves (optional)

3 cloves garlic - peeled & crushed

1 green chilli - finely chopped

1 beaten egg

1 tbsp milk

1-2 tbsp bread crumbs

1 tsp white pepper

1 tsp cumin powder

1/2 tsp coriander powder

Kosher salt to taste

lemon wedges, parsley leaves, green olives,

hummus, pickles & khubz/ pita bread on the side

2 tbsp olive oil.

METHOD:

Mix all the ingredients together other than the bread-crumbs, milk, eggs, oil & sides/garnish items.
Leave to marinate for 20 mins (30 is better).
In a separate bowl, mix the egg, bread-crumbs & milk into a coarse mix - do not over mix & mash.
Now add the egg-crumb mixture into the meat mixture, evenly yet not over-mixed!
This gives a semi-crunchy texture to the kababs.
Shape into 1 inch thick rolls & press skewers through them lengthwise, gently pressing the meat onto the metal and barbeque until meat is cooked smearing with oil from time to time. OR
Press the roll flat (3-4 cm thick) onto a baking tray or grill pan & grill on medium heat (high heat will dry them up) for 10-15 mintues on both side, smearing with olive oil from time to time.
Place kababs onto a bed of salad (chopped lettuce, plain or roasted tomatoes & onion rings, pickles, olives, etc.)
Spoon some hummus on the side along with some tempting lemon & khubz wedges.
Serve with some Laban (Ayran) as a side-drink.

Chicken Malai Kabab / Boti Kabab

INGREDIENTS:
500 gm. boneless chicken, breast or other
First marinade
2 tbs. vinegar or lemon juice
1 inch piece of ginger, peeled and roughly chopped
3-5 cloves fresh garlic, peeled
1 1/2 tsp. salt, adjust to taste
Second marinade
2 tbs. full fat cream cheese (low fat cream is not as nice) or Ricotta Cheese. You can use ground paneer instead.
3 tbs. sour cream or thick yoghurt, not low fat
2 tsp. corn flour (not maze flour)
1 egg, lightly beaten
1 tsp. sweet paprika powder for colour
3 red or green chillies, finely chopped. Fresh red chillies look nicer
1 tbs. coriander leaves, finely chopped
A few strands of saffron, soaked in 1 tbs. of warm water
1 tsp garam masala
For serving
1/2 head of lettuce, finely shredded
1 lemon or lime, cut into small wedges

METHOD:

Cut chicken pieces into roughly 2 inch/5cm. pieces.
Place ginger, garlic, salt and vinegar/lemon juice in a blender and puree.
Place chicken pieces in a bowl, add the marinade, mix and leave for 1 hour.
Make a paste with cream cheese, sour cream, half of the egg, green/red chillies, coriander, saffron, paprika and corn flour.
Lift chicken pieces from the first marinade, shaking the excess liquid out. Add them to 2nd marinade and mix well. Allow to stand for an hour. You can leave them in the fridge for longer or even overnight. Cover with a cling film or put in an airtight box.
Thread on bamboo skewers*, that have been previously soaked in water, loosely. You can cook the pieces directly on a tray, without the skewers.
Cook in a preheated oven at 250˚C or 480˚F or maximum of your oven, for 8-12 minute, turning once or twice, to ensure even cooking. They should begin to go brown on top but not be burnt. If you do not have a grill or oven, you can stir-fry them in a hot wok/karahi/kadhai, with 2 tbs. oil in it, making sure that all liquid is evaporated.
Serve on a bed of lettuce with lemon wedges.

Bihari Kabab / Beef Bihari Kabab

INGREDIENT:
1/2 Kg —— Beef, filets
2 tbs —— Papaya, Unripe & grinded
1 tsp —— Ginger Paste
1 tsp —— Garlic Paste
2 tbs —— Yogurt
1 tsp —— Chili Powder
1 tbs —— Oil
1tsp —— Green chilies, chopped
Salt —— to taste

METHOD:-
Mix all the ingredients to make a fine paste and mix beef in it.
Keep aside for 4 to 5 hours or more.
Skew the marinated beef in wooden or steel skewer and barbecue overcharcoal.
Brush the oil on the beef and grill them until brown.
Behari kebab is ready to serve.

Fish Tikka

INGREDIENT:

500 gms fish pieces of any type
150 gms vegetable oil
1 tbsp ajwain
45 ml cream
2 tsp cumin seeds powder
2 tsp garam masala
1 tbsp garlic paste
20 gms flour (beasn)
30 ml lemon juice
5 tbsp mint or coriander chutney
1/2 tsp white pepper powder
1 onion, chopped in circles.
60 gms curd / plain yogurt
Salt To Taste
chili powder to taste

METHOD:
Mix cream garlic paste, ajwain , chili powder, cumin seeds powder, garam masala, lemon juice, salt, mint or coriander chutney, besan flour in yogurt.
Add fish pieces to the above mixture and mainate them for about 3 hours.
Heat oil in a pan, fry fish pieces on both sides till golden & crisp.
Serve fried fish tikka with chopped onions.

Chicken Tikka

INGREDIENTS:

* 1 cup fresh yoghurt (should not be sour)
* 1 cup finely chopped fresh coriander leaves
* 2 tbsps ginger paste
* 3 tbsps garlic paste
* 3-4 tbsps garam masala
* 6 peppercorns/ 2 dry red chillies
* 3 tbsps lime/ lemon juice
* 1/2 tsp orange food coloring
* 1 kg chicken (breast or thigh) skinless and cut into 2" chunks
* 1 large onion cut into very thin rings
* Lime/ Lemon wedges to garnish
* 1 tsp Chaat Masala

METHOD:

• Grind the chopped coriander (keep some aside for garnishing) and all other marinade ingredients (except yoghurt) to a smooth paste in a food processor.
• Pour the above mix into a large bowl and add yoghurt. Mix well. Add the chicken pieces and mix well. Cover the bowl and refrigerate. Allow to marinate overnight.
• Thread the chicken onto skewers and keep ready.
• Preheat your oven or grill to a medium high temperature (200 C/ 400F/ Gas Mark 6).
• Place the skewers on the grill racks in your oven with a tray underneath to catch drippings. Roast open till the chicken is browned on all sides and tender.
• Remove from skewers and put the chicken in a plate.
• Put the onion rings in a separate bowl and squeeze lime juice over them. Now sprinkle the chaat masala over them and mix well so the onions are fully coated.
• Garnish the Chicken Tikka with these onion rings and serve.

Beef Tikka

INGREDIENTS:

1 kg. cubes of beef
2 tbs. unripe papaya(ground)
½ tsp. ginger (Adrak) paste
½ tsp. garlic (Lehsan) paste
2 tbs. yogurt
1 tsp. chili (Lal Mirch) powder OR 1 tbs. chopped green chilies.

METHOD:

Mix together all the spices, yogurt and papaya and coat the beef cubes with it.
Leave to marinate for 5-6 hours preferably overnight.
Barbeque over charcoal.
Serve with mint chutney, yogurt and onion rings and naan

Serving: 2 to 3 persons

Chicken Jalfrezi / Jalfraizi

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

METHOD:

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

Mixed Vegetable

INGREDIENTS:

1 cup each of capsicum(bell pepper), potatoes, cauliflower

2 tbl spn cashews

1/2 cup onion

1 tea spn kasoori methi

1 tea spn garam masala

1 tea spn chilli powder

1/2 cup tomato

1 tea spn cumin seeds

1 tea spn ginger paste

1 tea spn garlic paste

Oil & Salt

METHOD:

Heat two cups water and add cashews, 1/4 cup onion and tomatoes. Cook for few minutes.

Grind to smooth paste.Heat oil and add cumin seeds. When they start popping, add onion, ginger-garlic paste and fry for few minutes. Add all the vegetables, chilli powder, garam masala, salt. Mix well. Cover and let it cook on a low heat for few minutes (add little water if required). Add kasoori methi, mix well.Now add the cashew paste. Cook till it starts boiling and gets thick.

Serve with chapatis.

Koftay Burger / Kofta Burger

INGREDIENTS:
For the Burgers:
1/2 small onion, cut into chunks
4 cloves garlic, peeled
3 tablespoons chopped fresh parsley
1 tablespoon ground coriander
1 teaspoon salt, preferably sea salt or kosher salt
1 teaspoon ground cumin
1/2 tablespoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon cayenne pepper
1/4 teaspoon ground ginger
1/4 teaspoon ground black pepper
1 1/2 pounds lean ground beef or lamb
6 naan or pita breads For the Raita:
1 cup plain yogurt
1 medium cucumber, peeled and grated
1 large clove of garlic, minced or pressed
1 tablespoon chopped fresh cilantro

Salt and freshly ground black pepper, to taste

METHOD:

For the Burgers: Place all ingredients except the ground meat in a food processor fitted with the metal blade. Pulse until the mixture forms a paste. Place the ground meat in a bowl and stir in the mixture from the food processor. Mix well. Cover and refrigerate for several hours.When ready to serve, heat a grill to medium-high. While the grill heats, form the meat mixture into 6 patties. Grill for 3-4 minutes per side, until desired doneness is reached. Serve in the naan or pita bread with the Raita.

For the Raita: Combine all ingredients in a bowl. Cover and refrigerate until ready to use.

Burger - Hamburger

INGREDIENTS:

• 1 ½ pounds of Lean Ground Beef (Qeema)
• 4 Hamburger Buns or Kaiser Rolls
• Salt (to taste)
• Black Peppers (Pisi Kaali Mirch) (freshly ground - to taste)
• 2 tbsp. of Butter (melted)
• 4 slices of chedder cheese (optional)
  
• 4 Fried Eggs (optional)
• 1 Tomato (thinly sliced) (optional)
• 1 small Onion (peeled & thinly sliced) (optional)
• Lettuce (cut into ¼" slices) (optional)
• Sweet Pickle Relish (optional)
• Ketchup (optional)
• Mustard (optional)
• Mayonaise (optional)

METHOD:

1. Preheat barbecue grill; brush and oil the grates. Lightly wet your hands with cold water; gently form ground beef into 4 patties, about 1-inch thick and larger than your bun. When forming patties, handle as little as possible. Loosely packed burgers are crisper on the outside and juicier inside. Poke a hole in the center (this will stop the hamburger from rising in the center and your not burnt on the edge and only medium in the middle. The hole will close while cooking. Season with salt and pepper.
2. Place patties onto hot grill. Cover barbecue with lid, open any vents, and cook 4 to 5 minutes; turn patties over and cook another 4 to 5 minutes (only turn patties once) or until cooked to desired doneness (do not press patties with spatula while cooking as juices will escape and the meat will dry out). Remove from grill and transfer onto a serving plate. (It is recommended that you cook the Hamburger patty to 160 degrees to eliminate e-coli.)
3. Brush the hamburger buns or Kaiser rolls with melted butter; toast them on the grill, cut side down for 30 to 60 seconds. remove from grill and place on individual plates. Place the cooked meat onto the bottom slice of the bun and add accompaniments of choice.

Sweet & Sour Chicken

INGREDIENTS:

1 (8 ounce) can pineapple chunks, drained (juice reserved)
2 green bell pepper, cut into 1 inch pieces
1/4 cup cornstarch
1 3/4 cups water
3/4 cup white sugar
1/2 cup distilled white vinegar
2 drops orange food color
8 skinless, boneless chicken breast halves - cut into 1 inch cubes
2 1/4 cups self-rising flour
2 tablespoons vegetable oil
2 tablespoons cornstarch
1/2 teaspoon salt
1/4 teaspoon ground white pepper
1 egg
2 cups water
1 quart vegetable oil for frying

METHOD:

1. In a saucepan, combine 1 1/2 cups water, sugar, vinegar, reserved pineapple juice, and orange food coloring. Heat to boiling. Turn off heat. Combine 1/4 cup cornstarch and 1/4 cup water; slowly stir into saucepan. Continue stirring until mixture thickens.
2. Combine flour, 2 tablespoons oil, 2 tablespoons cornstarch, salt, white pepper, and egg. Add 1 1/2 cups water gradually to make a thick batter. Stir to blend thoroughly. Add chicken pieces, and stir until chicken is well coated.
3. Heat oil in skillet or wok to 360 degrees F (180 degrees C). Fry chicken pieces in hot oil until golden. Remove chicken, and drain on paper towels.
4. When ready to serve, layer green peppers, pineapple chunks, and cooked chicken pieces on a platter. Pour hot sweet and sour sauce over top.

Chinese Egg Roll

INGREDIENTS:

1 pound ground pork
4 cups shredded cabbage
1 large carrot, shredded
1/2 green bell pepper, cut into thin strips
1 medium onion, chopped
3 cloves garlic, minced
3 teaspoons fresh ginger root, grated
1 tablespoon cornstarch
2 tablespoons soy sauce
1 1/2 tablespoons molasses
2 tablespoons vegetable oil
1 quart oil for frying
1 1/2 (14 ounce) packages egg roll wrappers
1 1/2 cups sweet and sour sauce

METHOD:

1. Cook pork in a large wok over medium-high heat. Drain and set aside.
2. In a large bowl, mix the cabbage, carrot, green bell pepper, onion, garlic and ginger. In a small bowl, mix the cornstarch, soy sauce, and molasses until smooth.
3. Heat 2 tablespoons oil in wok. Stir in cabbage mixture in batches, cooking each batch 3 to 4 minutes, just until tender. Return vegetables to bowl, and mix in pork. Stir in the cornstarch mixture.
4. Heat 1 quart oil in a deep fryer to 365 degrees F (185 degrees C).
5. Place about 1 tablespoon filling on each egg roll wrapper. Fold one corner of wrapper over filling. Fold wrapper sides over filling. Roll wrappers to form egg rolls.
6. Fry egg rolls in batches in the hot oil until golden brown. Drain on paper towels and serve with sweet and sour sauce.

Chicken Zinger Burger

Ingredients: 4 Chicken Breasts (boneless, with skin) Lettuce 1/2 tsp. of White Pepper 1/2 tsp. of Salt 1/2 tsp. of Aginomoto Salt 1/2 tsp. of Mustard Paste Mayonnaise Cooking Oil (for deep frying)

Method:

1) Mix all of the batter ingredients together and make a batter and set aside.
2) Marinate the chicken breasts with: aginomoto salt, white pepper and mustard paste. Let it marinate for 1/2 hour.
3) Dip the chicken breasts in the prepared batter and deep fry in oil until well done.
4 Take bun apart and spread mayonnaise on the buns. Put a leaf of lettuce and fried chicken breast in bun and close bun and serve.

Chineses Birthday Noddles

INGREDIENTS:

1/2  pound fresh spinach
1/2  pound Chinese noodles
1     tablespoon sesame oil
1     cup  vegetable stock
1     tablespoon dark soy sauce
1     teaspoon sesame oil
1/2  teaspoon  cornstarch dissolved in 1 tsp cold water
1/2  teaspoon  salt
6     eggs
2     tablespoons   chives -- chopped

METHOD:

Wash the spinach and remove any tough stems. Bring 2 quarts of water to a biol, add the spinach, and cook 1 minute. Drain, squeeze out the excess moisture, and chop coarsely; reserve.

Bring 4 quarts of water to a boil. Stir in the noodles and cook until just tender, about 3 minutes. Drain, toss with sesame oil, and set aside. Combine the ingredients for the broth in a small saucepan and bring to a boil. Keep warm until ready to serve.

Bring 4 cups of water to boil in a wok. break the eggs, one at a time, into a large spoon, and slip them into the water. Reduce heat to simmer and poach for 2 minutes.

While the eggs are poaching, divide the noodles among six soup bowls. Place a portion of the spinach on top of each, then a poached egg. Ladle hot broth into the bowls, sprinkle with chives, and serve immediately.

Dry Garlinc Spareribs

Ingredients:

• 3 pounds spareribs*
• Sauce:
• 1 1/2 cups brown sugar
• 1 1/2 cups Water
• 4 - 5 garlic cloves
• 4 1/2 tablespoons light soy sauce
• 1 1/2 tablespoons dry mustard

Method:

Bring a large pot of water to boil. Cut the ribs apart. Add the spareribs to the boiling water, cover, and allow to simmer for 30 minutes until tender.

While the spareribs are simmering, mix together the sauce ingredients (the brown sugar, water, garlic cloves, light soy sauce and dry mustard).

Remove the spareribs from the pot, and slice the meat between the bones. If you like, set aside the pork broth to use in another recipe. Clean out the pot.

Add the sauce ingredients to the pot and bring to a boil. Add the spareribs, bring back to a boil, and simmer for 10 - 15 minutes. Serves 4 to 6.

Chinese Roasted Chicken Recipe

INGREDIENTS:

• 1 tbsp sesame oil .
• 1 tsp garlic (crushed) .
• 1 tbsp honey .
• 1 1/2 kg chicken pieces (3 lb) .
• 1 tsp five-spice powder .
• 1/3 c dark soy sauce .
• 1 tsp gingerroot (grated)

METHOD:

• chicken pieces in all the other ingredients for at least 2 hrs, turning pieces now & again.
• Arrange in a single layer in a roasting dish & cook in a moderate oven (160 C / 325F F) for 30 mins, turn pieces & cook a further 25 mins.
• Serve hot or cold (cooking time includes marinating time).
• Enjoy the Chinese Roasted Chicken recipe

Chinese Chicken And Vegtables Recipe

Ingredients

• 1/2 c Purple; blue, orange, yellow, green and pink frosting
• 60 Gumballs; 10 of each frosting color
• 4 c White frosting
• 1 c Red frosting
• 1 Baked; cake

Method:

• 1 Frost the cake white.
• 2 Using a ruler & a knife, lightly mark a six-pointed star.
• 3 Frost each section a different color & frost the center red.
• 4 Let the cake sit for a few hrs so the frosting forms a crust.
• 5 Use a marble to make indentations, then set in the gumballs.
• 6 Enjoy the Chinese Chicken And Vegtables recipe

Chinese Chicken Manchurian

INGREDIENTS:

1. 2 tbsps cooking oil .
2. 1/4 tsp ground black pepper .
3. 1 lb chicken meat, cut into 1inch square pieces .
4. 2 tbsps crushed green chili peppers .
5. 1/4 tsp sugar .
6. 2 tbsps crushed garlic .
7. 1 1/2 tbsps cornflour .
8. 1 c chicken stock .
9. 1 beaten egg .
10. 1 1/2 tbsps all-purpose flour .
11. 2 tbsps crushed ginger .
12. ground black pepper .
13. 2 tbsps cornflour, dissolved in .
14. 1/4 c water .
15. 1/4 tsp ajinomoto .
16. 1 tbsp soya sauce .
17. 2 tbsps sliced cilantro .
18. salt .
19. 1/4 tsp salt

METHOD:

1. Mix Corn flour, flour, salt & pepper with the beaten egg to make the batter.
2. Dip the chicken pieces in the batter, deep fry till golden brown.
3. Keep aside.
4. For the Manchurian sauce, heat oil in a pan.
5. Lightly Fry garlic & ginger till they just change color.
6. Add green chilies & cilantro leaves.
7. Fry for a min.
8. Reduce heat, add chicken stock, sugar, salt, Soya sauce, pepper & Ajino moto.
9. Cook for 5 mins.
10. Add corn flour mixed with water & give one boil.
11. Add fried chicken & cook for 1-2 mins.
12. Serve hot and enjoy the Chinese Chicken Manchurian recipe

Chinese Cabbage Salad

Ingredients

• 1 (3 ounce) package chicken flavored ramen noodles
• 1/4 cup butter
• 1/2 cup sesame seeds, toasted
• 1/2 cup blanched slivered almonds
• 1 large head napa cabbage, shredded
• 6 green onions, chopped
• 1/4 cup vegetable oil
• 1/4 cup rice wine vinegar
• 1 tablespoon soy sauce
• 1 tablespoon sesame oil
• 1/8 cup white sugar

Method:

1. Crush noodles, place them in a medium skillet and brown in butter over medium heat. Add almonds and sesame seeds. Stir often to prevent burning. Add seasoning mix from noodles and cool. Toss in a large bowl with cabbage and onions.
2. Prepare the dressing by whisking together the vegetable oil, rice vinegar, soy sauce, sesame oil and sugar. Pour over salad, toss and serve.

Chana Daal Halwa, Chanay ki daal ka halwa

INGREDIENTS:

• 250 grams of Chana Lentils (Chanay Ki Dal)
250 grams of Jaggery (Gur) (grounded)
5 Cloves (Loung)
½ cup of Coconut (Khopra) (grated)
3 tbsp. of Poppy Seeds (Khash Khash)
1 cup of Clarified Butter (Ghee) or Cooking Oil
50 grams of Cashew Nuts (Kaaju) (sliced) (for garnish)
50 grams of Sultanas (Munnaqay) (for garnish)

METHOD:

a dish soak the chana lentils for atleast 1 hour. Add 4 cups of water to it and cook it in the pan until it is soft. Set it aside and let it cool.

1. Powder the poppy seeds and the dry coconut. Heat 2 tbsp. of the ghee or oil in a non-stick pan and deep-fry the cashew nuts and sultanas. Drain out the ghee or oil and set aside.
2. In the remaining ghee or oil, while it is still on the fire; add the cloves and the boiled chana lentils with water. Add the powdered poppy seeds and the dry coconut. When it starts boiling add the jaggery. Keep stirring until it turns dark brown. When all of the water evaporates, it will come to a soft consistency.
3. Finally garnish with the cashew nuts and sultanas.

Besan Halwa, Besan ka Halwa

INGREDIENTS:

1 cup of Gram Flour (Besan)

1 cup of Sugar

1 cup of Clarified Butter (Ghee) or Cooking Oil

1 cup of Whole Milk

½ cup of Water




METHOD:

1. Heat clarified butter or oil in a heavy based pot. Add milk and heat it. When the clarified butter or oil melts, add the gram flour and continue cooking on medium heat, (continuously stirring) until the gram flour turns light brown.

2. Add water and stir for a few minutes. Add the sugar, and stir for 5-7 minutes and take off heat.

Egg Halwa / Anday Ka Halwa

INGREDIENTS:

Eggs – 6

Khoya – 250 g or Dry Milk 1 ½ cup

Sugar – as taste

Ghee – ¾ cup

Small cardamom – 4

Semolina – 2 to 2 ½ tbsp

Milk – ¾ cup

Yellow food colour – few drops

Dry fruits – as you like

Method:

Take a wok, put ghee with cardamom and heat up, then put semolina and fry until brown, now take it out from the cooker and add sugar, milk and half khoya, mix well then put eggs and cook on low heat. When you see mixture getting bit dry then add remaining khoya and cook well and serve with dry fruits, silver paper and khoya.

Take a bowl, put eggs and mix with hand mixer also add few drops of yellow food colour and put a side.

Gajar Halwa, Gajjar ka Halwa

INGREDIENTS:

1 kg Carrots
1 litre Milk
1 teaspoon Cardamom seeds
3/4 cup Water
3 tablespoons Ghee
2 tablespoons Raisins
2 tablespoons Almonds
2 tablespoons Pistachios
450 grams Sugar

Method:

Wash and grate the carrots. Soak the raisins in water for 30 minutes. Blanch and shred the nuts.
Put the water to boil, when it starts boiling add the grated carrots. Cook for 5-7 minutes.
Add the milk. Cook on a low flame for 1 hour stirring occasionally. Add sugar, mix well and cook till the sugar has dissolved and all the milk has been absorbed.
Add ghee and simmer for 2-3 minutes. Add the slightly crushed cardamoms and the raisins. Mix well.
Remove the gajar halwa from heat and arrange in a serving dish. Garnish with almonds and pistachios. Serve cold, hot or at room temperature.

Karachi Halwa

INGREDIENTS:

2 Cups soaked rava

1 Cup ghee

1- 1/2 Cup sugar

1/4 Cup cashew nuts

1/4 Cup walnuts

2 tsp Cardamom powder

2 tsp Essence

4 tbsp Water

METHOD:

How to make Karachi Halwa:
Put 4 tbsp ghee in microwave for few seconds.
Mix cashew nuts and walnuts.
Microwave this mixture for 5 minutes.
Separate cashew nuts and keep it for few minutes.
Add sugar and 4 tbsp water to the ghee.
Microwave it for 2 minutes and stir it.
Mix rava, cardamom powder and more ghee.
Microwave this mixture for 3 seconds on high temperature.
Add essence and dry fruits.
Karachi Halva is ready.

Crunchy Sohan Halwa

INGREDEINTS:
1 kg Corn flour

1 kg Sugar

1 kg Ghee

1 Cup milk

100 gms Almonds

100 gms Pistachios• 1 tsp Saffron

METHOD:

Mix corn flour in 1 cup of water

Allow it to dissolve properly

Dissolve saffron in water

Mix 3 cups of water in sugar and boil for it for sometime

Add milk and boil it for 5 minutes

Mix corn flour and saffron mixture to it

Cook the mixture over medium heat

As the mixture turns thick, start adding oil

Continue adding oil and stirring till the mixture gets separated

Add almonds and pistachios

Place this mixture on greased plate

Keep it for cooling for a while

Cut into square pieces

Crunchy Delicious Sohan Halva is ready to eat.

Badam Halwa

INGREDIENTS:

1 Cup Almonds

2-1/2 Cups Sugar

3 Cup Water

2 Cups Ghee

1 Pinch Saffron

METHOD:

Soak almonds in a bowl with boiling water.
Remove the skin of almonds and make fine paste by grinding them in a grinder.
Boil sugar with one cup of water in a pan, till it turns into syrup.
Add almond paste to the boiling syrup and mix it well.
Dilute saffron in a little water and add to the syrup.
Instantly mix one-cup ghee.
As the above mixture turns paste-like, pour the remaining ghee gradually.
A batter like mixture will be formed after sometime. Now remove it from the flame.

Daal Moong Halwa

INGREDIENTS:

2 Cups soaked Moong Dal

1 Cup milk • 2 Cups sugar

3/4 Cup khoya

2 Cups ghee

1/2 Cup mixed dry fruits (Almonds, Cashewnuts, and Raisins)

Method:
Grind the soaked dal using little water to make a paste.
Prepare sugar syrup.
Heat ghee and add moong dal paste to it.
Stir it properly.
Reduce the flame, add milk to it and cook until the milk thickens.
Add sugar syrup to the moong dal and mix it well.
Cook it for 5 minutes.
Now add khoya till it dissolves.
Adorn it with dry fuits.
Moong Dal Halwa is ready to serve.

Gulab Jamun / Gulab Jaman

INGREDIENTS:

1 cup dry milk powder
3 tablespoons all-purpose flour
2 tablespoons ghee (clarified butter), melted
1/2 teaspoon baking powder
1/2 cup warm milk
1 tablespoon chopped almonds (optional)
1 tablespoon chopped pistachio nuts (optional)
1 tablespoon golden raisins (optional)
1 pinch ground cardamom
1 quart vegetable oil for deep frying
1 1/4 cups white sugar
7 fluid ounces water
1 teaspoon rose water
1 pinch ground cardamom

METHOD:

In a large bowl, stir together the milk powder, flour, baking powder, and cardamom. Stir in the almonds, pistachios and golden raisins. Mix in the melted ghee, then pour in the milk, and continue to mix until well blended. Cover and let rest for 20 minutes.
In a large skillet, stir together the sugar, water, rose water and a pinch of cardamom. Bring to a boil, and simmer for just a minute. Set aside.
Fill a large heavy skillet halfway with oil. Heat over medium heat for at least 5 minutes. Knead the dough, and form into about 20 small balls. Reduce the heat of the oil to low, and fry the balls in one or two batches. After about 5 minutes, they will start to float, and expand to twice their original size, but the color will not change much. After the jamun float, increase the heat to medium, and turn them frequently until light golden. Remove from the oil to paper towels using a slotted spoon, and allow to cool. Drain on paper towels and allow to cool slightly.
Place the balls into the skillet with the syrup. Simmer over medium heat for about 5 minutes, squeezing them gently to soak up the syrup. Serve immediately, or chill.

Apple Pie

INGREDIENTS:

1 recipe pastry for a 9 inch double crust pie
1/2 cup unsalted butter
3 tablespoons all-purpose flour
1/4 cup water
1/2 cup white sugar
1/2 cup packed brown sugar
8 Granny Smith apples - peeled, cored and sliced

METHOD:

Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer.
Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work of crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.
Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until apples are soft.

Pista / Pistachio Kulfi / Qulfi

INGREDIENTS:
4 cups whole milk
1 slice of white bread
1 teaspoon cornstarch
1/4 cup sugar, adjust to taste
1/2 teaspoon coarsely ground cardamom (ilachi)
10 pistachios sliced

METHOD:
Remove the crust from all sides of the bread and cut the bread in small pieces.
Blend bread pieces, cornstarch, and a 1/2 cup of milk, making smooth paste and set aside.
Boil remaining milk (3.5 cups) in nonstick frying pan on medium high heat.
Stir milk as needed to keep milk from burning on the bottom of the frying pan. Stir the sides of the pan to avoid scalding.
After milk comes to boil, let the milk boil for another 12 minutes. The goal is to boil the milk from 3 1/2 cups to 2 1/2 cups.
Add the bread mixture to the milk in frying the pan and cook for another 4 minutes, reducing the heat to medium. Bread and cornstarch are added to reduce the water crystallizing in kulfi during freezing.
Next add sugar and pistachios and cook for 2 more minutes.
Turn off the heat and add cardamom powder.
Cool the milk to room temperature and pour into a bowl,
Take cellophane wrap and place it right over the milk covering it completely. Note: It is important that the cellophane wrap touches the milk.
Put it in freezer. It will take about 7 hours for the kulfi to be ready to serve.

Pistachio / Pista Ice Ceam

INGREDIENTS:

1 1/4 cups pistachio

2 1/2 cups milk

3 eggs

1 cup sugar

1 cup heavy cream whipped

1 teaspoon almond extract

1 teaspoon vanilla extract

METHOD:

Shell the pistachio. Blanch the nuts by placing them in a bowl and pouring boiling water over it. Let stand for 1 minute. Drain, and peel the pistachios. Blend the nuts, the milk, the eggs, and the sugar until you have a green smooth liquid. Pour into a saucepan. Cook over low heat until the custard thickens, about 25 minutes or so. Do not boil or it will curdle. Let the mixture cool and add vanilla and almond extracts. Stir and Fold in whipped cream.

Strawberry Ice Cream

INGREDIENTS:

1 cup sugar, divided

2 tablespoons all-purpose flour

Dash of salt

1 1/2 cups milk

2 eggs, slightly beaten

1 1/2 cups sieved or pureed fresh strawberries

1 1/2 cups whipping creaml

1/2 teaspoons vanilla extract

1 teaspoon almond extract

METHOD:

Combine 3/4 cup sugar, flour, and salt; set aside.Scald milk in top of a double boiler; add a small amount of milk to sugar mixture, stirring to make a smooth paste. Stir sugar mixture into remaining milk; cook, stirring constantly, until thickened. Cover and cook 10 minutes.Stir a small amount of hot mixture into eggs. Stir eggs into remaining hot mixture; cook, stirring constantly, l minute. Let cool.Combine strawberries, remaining 1/4 cup sugar, whipping cream, and flavorings; stir into custard. Pour into container of a 2-quart electric or hand-turned ice cream freezer; freeze according to manufacturer's directions.

Chocolate Ice Cream

INGREDIENTS:

2 oz Unsweetened chocolate

1/3 cup Unsweetened cocoa powder

1 1/2 cup Milk

2 Large eggs

1 cup Sugar

1 cup Whipping cream

1 t Vanilla extract

METHOD:

1. Melt the unsweetened chocolate on top of a double boiler over hot, not boiling, water. Gradually whisk in the cocoa and heat, stirring constantly, until smooth. (The chocolate may "seize" or clump together. Don't worry, the milk will dissolve it.) Whisk in the milk, a little at a time, and heat until completely blended. Remove from the heat and let cool.

2. Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the cream and vanilla and whisk to blend.

3. Pour the chocolate mixture into the cream mixture and blend. Cover and refrigerate until cold, about 1 to 2 hours, depending on your refrigerator.

4. Transfer the mixture to an ice cream maker and freeze following instructions.

Coffee Ice Cream

INGREDIENTS:

1 cup milk

1/4 cup ground coffee

1 cup sugar

3 large eggs, beaten

1/8 tsp. salt

1 Tbs. vanilla extract

3 cups half and half

METHOD:

Heat milk in a heavy saucepan over medium high heat. When bubbles form around the edges of pan, remove from heat. Stir in coffee and half the sugar. In a slow and steady stream, whisk hot mixture into bowl with beaten eggs, whisking constantly. Return to saucepan. Add remaining sugar and salt. Stir constantly over medium high heat 3-4 minutes until mixture is thickened. Stir in vanilla and 1 cup half and half and chill in refrigerator. Strain through a very fine sieve or cheesecloth. Add remaining half and half and freeze in an ice cream maker 20-30 minutes until frozen.

Almond Ice Cream

INGREDIENTS:

1/4 cup blanched almonds

2 cups milk

2/3 cup heavy cream

3 egg yolks

1/2 cup sugar

METHOD:

Reduce the almonds to a powder. Add the milk and heavy cream, mix thoroughly together. In a saucepan, heat the almond mixture and bring it to a boil. Remove from heat and reserve.In a bowl, mix the egg yolks and sugar until light and fluffy. Add the almond mixture and mix well with wooden spoon. Return the mixture to the saucepan. Stir over medium-low heat until the custard thickens and coats the back of a spoon, do not boil.Strain custard into a clean bowl and refrigerate until cold. Process custard in ice cream maker according to manufacturer’s instruction. Transfer to covered container and freeze until firm.

Kofta Curry Recipe

INGREDIENTS:

1 kg mutton,

boneless 2 pyas (Onion)

oil (tel) for frying

6 green chilies finely cut

2 1/2 tblsp besan roasted

salt (namak) to taste

1 egg

1 tsp red chili powder

2 inch piece ginger (adrak) finely cut

for the curry

2 tsps. coriander leaves (dhania patta)

1 tsp haldi powder 3 pyaz

1 tsp garam masala

3-5 garlic (lahsun)

1 cup tomatoes, boiled & skinned

salt (namak) to taste

1 1/2" ginger (adrak)

1 tsp red chili powder

METHOD:

To make the koftas, grind the meat with all the other ingredients.
Make small balls with this mixture.
Deep fry these balls till golden brown and keep aside.
For the curry, stir fry the onions, garlic and ginger till golden brown.
Mix in the rest of the curry ingredients with enough water to make a gravy.
Bring it to a boil, mix in the fried koftas and simmer (boil slowly at low temperature) for 45 mins. Serve hot

Chicken Kofta / Koftay

INGREDIENTS:

a pinch garam masala powder

1/2 walnuts

4 cup chicken stock

2 green cardamoms

2 tblsp fresh cream

400 gms chicken (minced)

1 tblsp garlic paste

1/2 tsp cumin powder

sal t to taste

1 tblsp oil

2 tblsp tomato paste

4 green chillies

1 tsp red chilli powder

1 tblsp ginger paste

2 medium onions

Method:

Combine chicken mince, red chilli powder, cumin powder, garam masala powder and salt.
Mix thoroughly.
Using a tablespoon, divide into equal portions.
Roll each portion into a ball.
Bring chicken stock to boil, crush green cardamoms and mix in to chicken stock.
Mix in chicken balls to boiling stock, lower the heat up and continue to stir fry until chicken balls are cooked and stock has almost evaporated.
Keep aside.
Wash and cut green chillies.
Boil walnuts and then grind in to a fine paste.
Take off and boil onions, remove and grind to a paste.
Heat up oil, mix in boiled onion paste, stir fry until oil begins to separate, mix in ginger, garlic paste, cut green chillies stir fry for a moment.
Mix in tomato paste then bring to a boil.
Mix in walnut paste and stir to mix well.
Lower the heat, mix in fresh cream, stirring continuously.
Mix in koftas and bring to a boil, adjust salt.
Serve hot.

Paneer Kofta

INGREDIENTS:

200 gms Cottage Cheese (Paneer)

2 Potato (Aloo)

1/2 tsp Red Chili Powder (Lal Mirchi)

1/4 tsp Garam Masala

2 tblsp Cornflour

Oil for frying

For Gravy:

4 Onion, 4 Tomato, Coriander Leaves (Dhania Patta), 1/2 cup Curd (Dahi), 1/2 cup Cashewnut (Kaju) Powder, 1/2 tsp Cumin Seed (Zeera), 1/2 tsp Salt,1/2 tsp Red Chili Powder (Lal Mirchi), 1/4 tsp Turmeric (Haldi), 1/4 tsp Garam Masal,a 1 Bay Leaf (Tes Patta), 2 tblsp Clarified Butter (Ghee)

Method:

Boil potatoes and peel them.
Grate paneer and potatoes.
Add salt, red chili powder, garam masala, cornflour and mix well.
Make round balls of this mixture.
Now heat oil in a pan.
Fry balls in the oil till brown in color.
Grind onion and tomatoes together.
Chop coriander leaves very finely.
Heat oil in a pan.
Add cumin seed and bay leaf.
Add onion, tomato paste and brown it, stirring continously.
When it leaves oil add curd, cashewnut powder, salt, red chili powder, turmeric, garam masala.
Stir it continously for a minute.
Then add 2 cup of water.
Put on the lid and simmer for 5 minutes.
While serving reheat the gravy and then add koftas to it.
Garnish it with chopped coriander leaves.

Malai Kofta

INGREDIENTS:

1 1/2 lb. potatoes

2 heaped tbsp each of crumbled paneer,

khoya and thick malai(You can substitute this with baked ricotta cheese and heavy cream)

4-5 cashewnuts chopped

1 tbsp raisins

2-3 finely chopped green chillies

1/4 tsp sugar

1 tsp coriander powder

1 tsp cumin powder

1 tsp red-chilli powder

1/2 tsp cardammom powder Salt To Taste

3 tbsp cooking oil/ghee(clarified butter)

Oil for frying the koftas

For the gravy: 2 medium onions chopped

3 flakes garlic,crushed

1 inch ginger,crushed

3 large tomatoes,pureed

1 tsp red-chilli powder

1/2 tsp garam masala powder

1/2 tsp dhania(corainder) powder

1/2 tsp cumin powder

2 tsp powdered poppy seeds

1/2 tsp sugar

1 tbsp ground peanuts/cashewnuts

Method:

Boil the potatoes till tender.
Peel, mash and add salt to taste.
Keep aside.
Mix all the other ingredients for the kofta into a paste.
Make rounds of the potato dough and place a little of the prepared mixture in the center of each round.
Seal the edges and shape into stuffed rounds. Deep fry each kofta till golden brown. Drain and keep aside.
Blend together the onions, ginger, garlic and the poppy seeds and fry in 3 tbsp of oil till brown and the oil begins to seperate.
Add the pureed tomatoes and the masala powders.
Add the sugar and the ground peanuts.
The gravy will begin to thicken.
You can also add some malai to thicken it some more.
Mix in some water if necessary.
When the gravy comes to a boil, add the koftas.
Heat through and serve the malai kofta.
Note: In this malai kofta receipe , the koftas should be put in just before eating the dish or else they will turn soggy.

Aaloo Bhindi recipe

INGREDIENTS:
Serves : 4
1/2 kg bhindi (Okra)
3 big potatoes
2 onions
2 tomatoes (medium size)
1 teaspoon haldi (turmeric)
1 teaspoon salt (namak)
1 tablespoon coriander powder (dhanya powder)
1 or 2 teaspoon red chilli powder.
oil to fry

METHOD:

1-Wash and dry the bhindis, cut of the heads. Peel the onions and slice thinly (not very thin)

2-First fry the bhindis in hot oil for 3 minutes, and keep aside then fry the onions for 3 minutes keep aside. Peel the potatoes and cut it in circles. fry the potatoes separately.

3-At the end add all the fried things and add the masalas as in the salt and red chilli powder , coriander powder.

4-Pour a bit of water and slice the tomatoes in 4 peaces each and add to the ingredients. cook it in low heat for 10-15 minutes. don’t stir the dish too much.

5- Have it with fresh naan or roti and pickles.

Mirchi ka Salan

INGREDIENTS:
250 gms. Large long green chillies
1 stalk curry leaves
2 1/2 tbsp. oil
1/4 tsp. turmeric powder
1/2 tsp. dhania (coriander seed) powder
1/2 tsp. cumin seedssalt to taste
2 lemon sized balls tamarind, soaked in 1 cup water
1 tbsp. grated dessicated coconut
2-3 pinches asafoetida
Roast and grind to a powder:
1 tbsp. peanuts1 tbsp. sesame seeds
1 tsp. cumin seeds
Grind to a fine paste:
1 large onion1 large tomato
1 tsp. garlic grated
1 tsp. ginger grated
1 tsp. chironji

METHOD:

Deseed and remove stalk of chillies. Put plenty of water to boil, adding a little salt. Put chillies in boiling water, and cook till whitish in colour.Drain, chop into large sections or keep whole.Heat oil in a large frying pan.Add chillies, fry for 1 minutes, remove. Keep aside.Add cumin seeds, allow to splutter.Add curry leaves to oil, asafoetida, ground paste, coconut.Stir and cook for 3-4 minutes.Add ground powder, masala powders, simmer till oil seperates.Add salt and tamarind water, and 1 cup water.Add chillies, boil till gravy is thickened and oil floats on top.Serve hot with sheermal, khuskha or parathas.