Chicken_Manchurian

Ingredients

• 1lb Cut into 1inch square pieces Chicken
• 1.5 tbsp Corn Flour
• 1 Egg
  
• 1.5 tbsp Flour
  
• to taste Salt
  
• to taste Ground Black Pepper
  
• 2 tbsp Oil
  
• 2 tbsp Crushed Ginger
  
• 2 tbsp Crushed Garlic
  
• 2 tbsp Crushed Green Chili
• 2 tbsp Chopped Cilantro
  
• 1 cup Chicken Stock
  
• 1 tbsp Soya Sauce
  
• 1/4 tsp Salt
  
• 1/4 tsp Ground Black Pepper
  
• 1/4 tsp Sugar
• 1/4 tsp Ajinomoto
  
• 2 tbsp Dissolved in 1/4 cup water Corn Flour
• 1 tsp Optional Sherry
  

Method

1. Mix Corn flour, flour, salt and pepper with the beaten egg to make the batter.
2. Dip the chicken pieces in the batter, deep fry till golden brown. Keep aside.
3. For the Manchurian sauce, heat oil in a pan. Lightly Fry garlic and ginger till they just change color.
4. Add green chilies and cilantro leaves. Fry for a minute.
5. Reduce heat, add chicken stock, Soya sauce, salt, sugar, pepper and ajinomoto. Cook for 5 minutes.
6. Add corn flour mixed with water and give one boil. Add fried chicken and cook for 1-2 minutes. Serve hot.

OYSTER AND BUTTON MUSHROOMS

Ingredients

• 1 lb. oyster mushrooms
• 1 lb. button mushrooms
• 2 lemons - grate one, slice one
• 1 tbsp. lemon peel
• 1/4 c. extra virgin olive oil
• 1/2 c. scallions, cut in 2-inch diagonal (green onion)
• 1/4 c. dry white wine
• 1 stick butter

Method

1. Slice button mushrooms crosswise and set in a deep bowl with oyster mushrooms.
   
2. Squeeze the juice of lemon over mushrooms and coat well.
   
3. Slice the remaining lemon in medallion style; set aside.
   
4. Put mushrooms into deep earthen dish.
   
5. Add oil to a heated pan until it begins to smoke.
   
6. Add butter and mushrooms and cook until limp, about 6 minutes. Simmer down. Add scallions and saute until onions are a bright green.
   
7. Pour in wine.
   
8. Salt and pepper to taste (optional).
   
9. While still hot, sprinkle mushrooms with lemon peel and serve on a dish garnished by the lemon slices. Serves 4-6.

NOTE:
Serve as a side dish or over vegetables or over omelets.

Stuffed Roasted Peper

Ingredients

• 4 − 7 oz. cans roasted peppers
• 1 cup seasoned breadcrumbs
• 8 oz. shredded fontina cheese
• 3 cloves minced garlic
• 1/4 cup imported grated romano cheese
• A few sprigs of fresh parsley,
• chopped fine Salt and pepper

Method

1. Flour and beaten eggs (enough to dredge peppers in) Olive oil to fry peppers in Drain peppers and rinse with water.
2. Open peppers, splitting in one side, so that they lay flat on counter.
3. Sprinkle with small amount of breadcrumbs, reserving most to coat peppers with.
4. Add minced garlic, shredded fontina cheese, parsley, and grated romano cheese.
5. Roll up peppers, keeping as much filling inside as possible, then dredge in flour, egg, then seasoned bread crumbs and set aside.
6. Heat olive oil on medium−high heat in frypan.
7. When hot, fry peppers until golden, turning once to brown evenly.
8. Sprinkle with salt and pepper and serve.

Potato Stuffed Chillies

Ingredients

• Green long Mirch [chilies] – 4 big ones
• Potatoes – 2 medium size
• Besan (Bengal gram flour) – ½ cup
• Cumin seeds – 1 tsp
• Mustard Seeds -1 tsp
• Asafoetida (Hing) powder -1/4 tsp
• Olive oil – 4 tbsp
• Turmeric powder-1/2 tsp
• Red chili powder – 1 tsp
• Coriander powder – 1 tbsp
• Garam masala powder – ½ tsp
• Amchur powder (dried mango powder) – ½ tbsp
• Kitchen King masala – 1 tsp

Method

1. Wash and dry green mirch. Make a slit lengthwise in the mirch and remove all the seeds.
2. Boil and peel potatoes and keep aside.
3. In a pan heat 2 tbsp oil. Add cumin seeds, mustard seeds and asafoetida powder. When it crackles, add boiled potatoes and mash it. Sauté for another 2-3 minutes mix well and cover the pan with the lid. Turn the heat to medium-low for 2 minutes.
4. Add one spoon at a time besan to the potatoes and mix well. After adding all the besan to the pan, cover it for 4-5 minutes to cook the besan thoroughly. Add all dry spices (turmeric powder, red chili powder, coriander powder, garam masala powder, amchur powder and salt). Mix well and cook for a minute. Stuffing is ready.
5. Take the stuffing off the flame and cool it down.
6. Preheat oven at 375 degrees for bake.
7. with the help of dry spoon fill up the mirch with stuffing. Arrange stuffed mirch in an oven proof shallow pan, drizzle 1 tbsp vegetable oil and bake it in the oven for 15 minutes. Keep checking few times.

Once done, enjoy with fresh roti or paratha.

Madrasi Biryani

Method

For Rice:

• 1&1/2 cups of Basmati Rice
• 6 Cloves
• 1/2 Lime/Lemon Juice
• 3 Sticks of Cinnamon
• 3 Cardamom whole
• 6-8 Black Pepper whole
• 2 Tomato cut in small pieces
• 1/2 Cup Ghee or Butter
• 1/2 Cup Onion cut in long piece.
• 3-4 Green Chilies cut in long
• 1 tsp. Salt

For Chicken:

• 1 kg. (36 oz.) Chicken
• Masala for grinding:
• 1 Cup Mint leaves chopped
• 1/4 Cup Cilantro (Coriander leaves) chopped
• 2” piece of Ginger
• 10-12 cloves of Garlic
• 1 Tomato
• 3 Sticks of Cinnamon
• 3 Cardamom Seeds crushed
• 10 Cloves

For cutting in long:

• 6-7 Green Chilies (If you are using Jalapeno Pepper then use only 1 )
• 1 Onion

Dry Masala:

• 1&1/2 tsp. Salt
• 1 tsp. Red Chili powder
• 1/4 tsp. Turmeric
• 2 tbls. Coriander seed powder
• 1/2 Cup Curd or Yogurt
• 1/2 Lemon Juice

For Garnish:

• Cilentaro ( Coriander leaves)
• Cashew fried in ghee

Side Dish as, Tomato, onion salad in curd.

Method

1. Wash chicken and cut in bite size pieces.
2. Cut onions and green chilies in long. Heat oil in a pan and add four tablespoons of oil. Add onions and chilies in it and fry until golden brown.
3. Add dry masala and add ground masala in it and also 1/2 Cup of Curd or Yogurt and let it fry until aroma of fried spices start coming and it leaves the sides of the pan.
4. Add Chicken pieces in it and mix well. Let it fry for few minutes. Add lemon Juice and cook until chicken is three fourth cooked. (If it is catching at the bottom you can add little amount of water.)
5. Remove from heat

Rice:

1. Rinse Basmati rice 2-3 times in cold running water. Soak it in water for at least 1/2 an hour.
   
2. Heat 1/2 Cup of Ghee or Butter in a pan. When Ghee is hot add cut cinnamon sticks, whole cardamoms, whole cloves and put a lid over the pot. It will start spluttering.
3. Now add onion and fry until translucent. Add soaked rice and fry it for few moments.
4. Measure the curry from prepared Chicken plus water and add in rice. (Usually double amount of water is needed to cook rice) Let it cook until it boils.
   
5. Cover it and let it cook for 10 minutes. Add chicken pieces in it and cook for 5 more minutes.
   
6. Remove from heat. Remove it in a big tray and bake it for 20 minutes in 350-degree oven.
7. Garnish it with cilantro (coriander leaves) and cashew fried in ghee.
8. Serve it with Tomato, onion salad in curd.

Butternut Squash Soup with Rice

Ingredients

• 1lb butternut squash peeled, seeded and cubed (I bought the pre-cubed once, it saves time)
• 1 tbsp olive oil
• Salt to taste
• Freshly ground black pepper to taste
• 1/3 cup red rice (I used Himalayan red rice, you can use wild rice or any other nutty variety of rice)
• 4 cups chicken stock
• 2 Spanish chorizo sausages, casings removed and sliced into thick rounds.
• 1/4 cup fresh sweet corn kennels
• 1 cup chopped onions
• 2 bay leaves
• 1 tsp paprika
• 1/2 tbsp chopped fresh parsley leaves for garnish

Method

1. Preheat the oven to 400F. Season the butternut squash with 1/2tbsp olive oil, salt and pepper. Place on a baking sheet and roast for 45 minutes. Remove from the oven and cool. In a blender or food processor, puree the squash with 1/2 cup of the chicken stock till smooth. Keep aside.
2. Rinse the rice and place the rice along with 1 cup of the chicken stock in a pot. Bring this to a boil, cover and simmer over low heat for about 20-15 minutes or till the rice is tender. Follow the package instructions to cook the rice, since the different types of rice require different cooking time and rice-to-liquid ratio.
3. Heat the rest of the olive oil in a large saucepan. When the oil is hot, add the sausages and cook till well browned. Add the chopped onions, corn and bay leaves and saute till onions are soft. Add the paprika and mix well to combine, cook stirring frequently for 1 minute. Season with salt and pepper.
4. Add the remaining chicken stock and squash puree and bring to a boil. Cover and simmer for 15 minutes. Stir in the cooked rice and cook for another 6 minutes. Remove from the heat and stir in the chopped parsley if using and serve warm.

Kofte Sandwich

Ingredients

• 4 ounces ground beef
• 2 onions
• 2 cloves garlic
• salt and pepper
• parsley or mint
• 1/2 cucumber
• olive oil
• thick yogurt
• Turkish bread
• 2 tomatoes
• lettuce

Method

1. chop onions, 1 glove of garlick and parsley.
2. Mix the onions, garlick and parsley with the grounded beef and a bit of salt and pepper
3. With your hands make walnut shaped little meatballs.
4. You can either grill the meatballs, or prepare them in some olive oil.
5. In the meantime.
6. Mix the yoghurt with garlick and mint herb.
7. Slice tomatoes,lettuce and cucumber.
8. Now take a turkish bread (flat, round thick bread) cut in 4 squares, open them and’butter up’ the bread with the yoghurt dressing.
9. Put in lettuce tomatoes, cucumbers and meatballs, and finish with some extra yoghurt dressing.

Spicy vegetable chapati wraps

INGREDIENTS:

• 300g sweet potatoes , peeled and roughly cubed
• 400g can peeled plum tomatoes
• 400g can chickpeas , drained
• ½ tsp dried chilli flakes
• 2 tbsp mild curry paste
• 100g baby spinach leaves
• 2 tbsp chopped fresh coriander
• 4 plain chapattis (Indian flatbreads)
• 4 tbsp fat-free Greek yogurt

METHOD:

1. Cook the sweet potatoes in a pan of boiling water for 10-12 minutes until tender.
   
2. Meanwhile, put the tomatoes, chickpeas, chilli flakes and curry paste in another pan and simmer gently for about 5 minutes.
   
3. Preheat the grill. Drain the sweet potatoes and add to the tomato mixture. Stir in the spinach and cook for a minute until just starting to wilt. Stir in the coriander, season to taste and keep warm.
   
4. Sprinkle the chapatis with a little water and grill for 20-30 seconds each side. Spoon on the filling, top with yogurt and fold in half to serve.

Mini chicken burgers

Ingredients

• ½ a 400g can chickpea , drained
  
• 1 small onion , finely chopped1 garlic clove , crushed
• 500g chicken or turkey mince
  
• 1 small sweet potato (about 100g/4oz), grated
  
• olive oil , for brushing

TO SERVE:-

• 12 mini bagels
  
• 2 tbsp low-fat mayonnaise
  
• 1⁄4 iceberg lettuce , shredded
  
• 2 tomatoes , sliced
  
• 1⁄4 cucumber , sliced

Method

1. Heat grill to medium. Whizz the chickpeas in a food processor or mash until well broken up. Put into a bowl with the onion, garlic, mince and sweet potato. Mix well and season. Can be frozen for up to 1 month.
2. Line a baking sheet with foil. Divide the mixture into 12 and shape into mini burgers. Put onto the baking sheet, brush with oil and grill for 10 mins, turning once. Can be chilled and reheated in the microwave on High for 2 mins.
3. Split the bagels and toast under the grill, if you like. Spread the bases with mayonnaise, top with a chicken burger, some shredded lettuce, tomato, cucumber and the bagel tops.

Dahi Baray

Ingredients

• 2 cups of White Lentils (Urad Dal) (skinned and split) (pre-soaked)
A pinch of Baking Soda
½ tsp. Salt
A pinch of Asafoetida (Heeng)
1 tsp. of Red Chilli Powder (Pisi Lal Mirch)
½ tsp. Cumin Powder (Pisa Zeera)
Plain Yogurt
Cooking Oil (for deep frying)
Chaat Masala (for garnish)
Imli Chutney (for garnish)

Method

1. Wash the lentils well in warm water. In a grinder, grind the lentils into a paste then add the rest of the spices. Mix well and set aside for 30 minutes.
Put cooking oil in a deep frying pan or karahi on high heat. Once the oil gets hot, turn the heat to medium and drop a tablespoon of mixture at a time in the oil and fry until golden brown. Then remove from oil and put the baray on a paper towel to absorb any extra oil.
In a separate dish, beat the plain yogurt by adding a little water to form a paste. Add salt, red chilli powder and cumin powder. And whip well.
Then take cold water in a separate bowl and put the baray in the water for a minute or so or until they are soft. Then squeeze the baray with your palms to drain out the water and add them to the prepared yogurt mix. Repeat this process until all baray mix is gone.
Garnish with chaat masala and Imli Chutney . (Refrigerate until cold for better taste.)

Bombay Biryani

Ingredients

• 1 Kg Mutton or chicken, washed / cleaned, cut into pieces
• 1 Kg Rice basmati, soaked for 15 minutes
• 4 Potatoes, steam lightly, peel and cut into large pieces
• 6 Tomatoes, quartered
• 4 Onions (medium, finely sliced)
• 1 bunch Mint, finely chopped
• 6 Green chillies (whole)
• 1½ tbsp Ginger / garlic paste
• 1 cup Dried plums , soaked in hot water.
• 1 tbsp Red chillies , powdered
• 2 tbsp Coriander, powdered
• 6 Peppercorns
• 4 Cloves
• 6 Cardamoms
• 1 tsp Black cumin seeds
• ¼ tsp Yellow food colour
• Salt to taste
• 1 cup Yogurt
• 1 cup Hot milk
• 1 cup Ghee/oil

Method

1. Combine mutton or chicken with yogurt, ginger / garlic, red chilli powder and 4 green chillies, coriander, mint, juice of 2 lemons, plums and salt; mix well and set aside for 1/2 hour.
   
2. Heat oil in a pan and fry onions till golden brown. Remove half to absorbent kitchen paper. To the remaining half in the pan add the meat with yogurt and spices.
   
3. Cook on low heat, do not add water, when the liquid evaporates fry a little and remove from heat.
   
4. Deep fry the potatoes and separately fry the tomatoes in a little oil and add both to chicken.
5. Boil the rice with a little mint, remaining green chillies, cardamoms, black pepper, cloves and salt. When the rice is 3/4 done drain in a strainer.
   
6. Put a little oil in the base of pan and make a layer of half the rice. Then put a layer of the prepared mutton or chicken and cover with a second layer of rice.
7. Serves: 10

Bong ki Nihari

Ingredients

• Onion 1 Cup
• Ginger garlic paste 2 TBsp
• Oil 1/2 Cup
• Saunf ground 2 TBsp
• Dhani freshly ground 2TBsp
• Red chilli poder 2 TBsp
• Haldi 1 tsp
• Salt 1 tsp
• Water 1 Jug
• Aata 1/2 Cup
• Garam masal Powder 1 TBsp
• To garnish:-
• Corriander leaves
  
• Mint leaves
  
• Green chillies
  
• Ginger slices

Method:-

1. Heat oil. Fry onion in it to golden brown. Saute ginger garlic paste in it.
   
2. Add saunf powder, dhania powder, red chilli powder, haldi, salt. Mix.
3. Saute little. Add Bong. Saute & add water.
   
4. Cook for 3-4 hours on low heat, until meat is tender very well.
   
5. Then before serving, add aata mixed in water. Keep mixing. Sprinkle garam masala powder. Again cover lid & cook for 15 minutes.
6. Garnish with Coriander leaves, Mint leaves, Green chillies, Ginger slices.
7. Serve with Naan.

Pani Puri Gol Gappay

Ingredients

Gol Gappay:-

• 1 cup white flour (maida)
• ½ cup semolina (sooji)
• cooking oil (for deep frying)

Dip (Pani):-

• red chili powder (to taste)
• ½ bunch fresh mint leaves (podina)
• 1 teaspoon cumin (zeera)
• salt (to taste)
• ½ teaspoon black salt (kaala namak)
• 2 glasses water
• 3 green chilies (hari mirch)
• 1 piece fresh ginger (adrak)
• 1 tablespoon tamarind paste (haldi paste)

Masala:-

• ½ cup chickpeas, mashed
• 1 medium boiled potato, chopped
• 1 medium green pepper, finely chopped
• ½ teaspoon chili powder
• ½ teaspoon salt

Directions

Gol Gappay:-

1. Mix the white flour and semolina together and knead into a hard dough.
2. Set aside.
3. Flatten into a very thin sheet and cut into 2" diameter circles with a cookie cutter.
4. Deep fry in cooking oil until golden.

Dip (Pani):-

1. Combine all of the ingredients for the dip together in a grinder and grind well.
2. Then strain any liquid from the grinded mixture.
3. Set aside the liquid that was strained (do not throw away) disregard the strained ingredients.
4. To eat, punch a hole in the gol gappay, put some juice inside the gol gappay and enjoy.
5. Tip: to you can either have this dish plain or you can boil chick peas and potatoes (diced in little squares).
6. And stuff them into the gol gappay.
7. There are several other variations as well.
8. You can also add yogurt and imli chutney for better taste.

Masala:-

1. Mix all ingredients together in bowl and serve hot with imli chutney, ketchup or pickles.

Pine Apple Cake

Ingredients

• 14 oz can of crushed pineapple, reserve 1/3 cup of juice for icing
• 1 cup milk
• 2 1/3 cup flour
• 3 1/2 tsp baking powder
• 1 tsp salt
• 2/3 cup margarine
• 1 2/3 cup granulated sugar
• 3 eggs
• 1 tsp vanilla

Method:-

1. Sift together flour, baking powder, and salt and set aside.
2. Add remaining juice with 1 cup of milk or enough to give 1 1/4 cup liquid.
3. Cream margarine and beat in sugar. Beat in each egg and vanilla until like and fluffy. Add alternately liquid and dry ingredients until all are completely mixed.
4. Fold in drained crushed pineapple. Pour into 9 x 13 baking dish (or 2 8" circular pans).
5. Bake in 350 degree F oven for 35 - 40 minutes or until knife inserted comes out clean

Chocolate Ice Cream

Ingredients:-

• 5 egg yolks,
• 1 pint (500ml) milk,
• 1/2 pint (250ml) double/heavy cream,
• 2 oz (50g) sugar,
• 150g (6 oz) milk chocolate cut into small squares

Method:-

1. Create a custard base and at the point where you remove the saucepan from the heat, carefully drop in the squares of real chocolate.
2. Stir to allow to melt and then leave the custard to cool. Then chill the custard until it's really cold.
3. Once chilled, mix until slushy. Add the cream (whipped) and make sure it mixes in well.
4. Transfer the mixture in an ice cream maker and freeze according to the manufacturer's instructions.

KFC Burger

Ingredients

• Chicken – 4 boneless breast pieces
• Salt – ½ tsp
• Black pepper – 1 tsp
• Chinese salt ½ tsp
• Mustard powder ½ tsp
• Oyster sauce 2 tbsp
• Cornflakes – 1 cup (crushed into small pieces)
• Bread crumbs – 1 cup (crushed into small pieces)
• Chips – 1 cup (crushed into small pieces)

Method

1. Mix all the above ingredients excepting cornflakes, chips and bread crumbs and coat the boneless chicken pieces with this mixture.
2. Put the chicken pieces aside for half an hour to marinate.
3. Now dip the pieces into the batter followed by cornflakes, bread crumbs and chips and then shallow fry.
4. Now take a bun and cut it into two. Apply a layer of mayonnaise on the two pieces. Keep a piece of chicken and salad leaves. Cover it with other half and serve.

Chapli Kabab

Ingredients

• 1/2 kilo finely minced beef
• 1 medium sized onion chopped
• Salt according to taste
• 1 tsp ginger paste
• 1 tsp crushed zeera
• 1 tbs crushed whole dried red chilies
• 1 tsp crushed dhunia seed
• Small pieces of an omlette made with 2 eggs with a little salt and black pepper
• 1 tsp anardana
• 2-3 green chilies chopped
• 1/2 cup of fresh dhunia leaves
• 1 large tomato
• 1 tsp lemon juice or vinegar
• 200 gms Makai ka atta (Corn meal) (do not use cornflour)
• 1 small onion sliced and fried till brown

Method

1. Mix all of the ingredients with minced beef and knead mixture well. Set aside for 15 to 20 minutes.
2. Take about 1 ¼ tbsp. of meat mixture in your hand. Place it in center of palm. Roll it to form a smooth ball. Flatten the ball by pressing firmly between your palms. These kababs should be a little bigger in size than usual round kababs.
3. Heat oil in frying pan. When oil gets hot lower heat and fry kababs until well done.
4. serve hot, with chutni, salad and nan.
   

Mutton Sajji

Ingredients

• Whole leg of lamb ….. 2.5-3 kg
• Lemon juice …………. 4tbs
• Garlic paste …………. 1tbsp
• Salt …………………… 3tsp
• Black pepper …………. 2 tsp
• Ground coriander ……. 1tbs
• Nutmeg ………………. 1/4tsp
• Ground cumin ……….. 1tbs
• Yogurt ……………….. 250gm
• Cooking oil …………… 1/2 cup

Ingredients

1. Trim all fat and silver skin from lamb.
2. Prick lamb thoroughly with a sharp knife or large fork or cut small slits all over lamb with a sharp knife.
3. Place the lamb in a deep baking dish, spread lemon juice all over lamb and rub it into the slits.
4. Cover and marinate for an hour.
5. Combine garlic paste, salt, black pepper, coriander, nutmeg, cumin and yogurt in a small bowl. mix well.
6. Pour the marinade over the lamb and coat well all over.
7. Cover and place it back in the refrigerator for 6-8 hours or preferably over night.
8. Prepare the grill and grill lamb on an oiled rack set 5-6 inches over glowing coals for 10-15 minutes on each side.
9. At the end of cooking time brush lamb with oil.
10. Serve it with Nan and Chutney.

Halwa Pori Nashta

Introduction

Halwa Puri Cholay is the Pakistani Traditional Breakfast eaten all over Pakistan.
It is a delicious combination of sweet halwa, spicy chick peas and hot crunchy puris.
Halwa Puri Cholay is also enjoyed in most of USA and other countries around the world.

For a complete breakfast of Halwa Puri Cholay use the following recipes:

• Sooji Halwa
• Puri
• Aaloo Cholay

Soji Halwa

Ingredients

• Semolina (Sooji) …………………1 cup
• Dry Fruits …………………………(optional - according to taste)
• Cardamom Pods (Choti Ilaichi ) ..5-6
• Almonds (Badaam) (slivered)……(according to taste)
• Cashewnuts (Kaaju) (chopped)… (according to taste)
• Sugar ……………………………….1 cup
• Salt …………………………………..(according to taste)
• Yellow Food Color (optional) (mixed with a little bit of water)… A pinch
• Water…………………………….2 cups
• Clarified Butter (Ghee) or Cooking Oil ..¼ cup

Method

1. Heat clarified butter or cooking oil in a small pot until well hot. Add cardamom and semolina and roast the semolina on very low heat until it turns light brown and gives a nice aroma.
2. Add food color water and sugar and stir. Add salt, dry fruits, and nuts. Mix and cover on low heat and let it simmer until the water absorbs (approximately 5 to 10 minutes.) Remove from heat, mix, and serve.

Puri

Ingredients

• Whole Wheat Flour.........................................................2 cups
• Salt...................................................................................... (to taste)
• Vegetable Oil.......................................................................½ tbsp.

Method

1. Slowly add about 3/4 cup warm water to the flour, just enough to form a firm dough, and knead until smooth. Cover, and let it rest at for least 1/2 hour, and knead again briefly after 1-2 hour. If resting more than 1 hour, punch and knead dough again before rolling out.
2. Divide dough into small balls about the size of golf-balls, and roll out into 6" rounds on an oiled board. Heat vegetable oil in a wok or saucepan. Add a little salt to the oil to keep it from smoking. Fry the puri one at a time, holding them under the oil on the first side until they puff. Turn and fry until light brown; and drain..

Aalo Cholay

Ingredients

• Chick Peas/Garbanzo Beans (Sufaid Chanay) (washed) ........225 grams or 8 ounces
• Fresh Root Ginger (Adrak) (peeled & grated)………………… ½" piece
• Potato (peeled & cut into 4 cm - 1 ½" dice) ………………..……1 large
• Ground Turmeric (Pisi Haldi)…………………………………...1 tsp
• Red Chilli Powder (Pisi Lal Mirch) …………………………….½ tsp
• fresh Green Chillies (Hari Mirchain) (slit lenghthwise into halves) (de-seeded for a mild flavor) …………………………………………………………….2
• Clarified Butter (Ghee)……………………………………… 30 grams or 1 ounce
• Onion (finely chopped) …………………………………...…..1 large
• Salt……………………………………………………………...1 ¼ tsp.
• Garam Masala Powder………………………………………½ tsp.
• Fresh Mint (Podina) (freshly chopped)……………………..1 tsp.

Method

1. Soak the chick peas overnight in plenty of cold water or use ready cooked - canned chick peas. Rinse several times and drain well.
Place the chick peas, water and ginger in a large saucepan over a high heat, bring to the boil, cover the pan and simmer for 1-1 1/2 hours or until the chick peas are tender.
Add the potato, cumin, turmeric, chilli powder and green chillies and mint, if you are using dried. Return to the boil, cover the pan and simmer for a further 15-20 minutes, until the potatoes are tender.
Melt the ghee over a medium heat and fry the oinion until they are lightly browned. Stir them into chick peas with salt and garam masala powder .
Remove the pan from the heat and stir in the lemon juice and fresh mint.

Lahori Biryani

Ingredients

• 1 kg Mutton/chicken
• 1 kg Basmati rice
• 100 grm Yogurt
• Salt to taste
• 1 medium onion
• 6 garlic clove
• 1 tbs ginger paste
• 8 small illaichi
• 1 tbs gralic paste
• 10 cloves
• Oil or ghee
• Kewra few drops
• Yellow food color two pinch
• Sugar a pinch .

Ingredients

1. Add mutton, salt and garlic cloves in a pot with two glasses of water. If you're using chicken, you can do with only one glass of water. Cook on a low flame till the meat is tender and the water dries.
2. Take one medium onion. Slice it and fry it in about 4-5 tablespoons of oil till its light brown. Add the rest of the spices, yogurt and fry it a little.
3. Simultaneously soak the rice in water for half an hour. Boil the rice till they're half cooked, drain the water and keep them aside.
4. Add the cooked meat to the sauted onions to make the masala and cook uncovered for a few minutes to evaporate excess water. When most of the water has evaporated, transfer a little rice to a pot, and on top of that add some of the meat/masala combo.Make layers of this.
5. The way I usually do it is put half the rice in, add all the meat/masala then top that off with the rest of the rice.
6. Sprinkle on it a solution of kewra, yellow food color and pinch of suger. Keep it covered and on a low flame.
7. Keep the pot tightly closed - you're trying to steam cook the rice. When the rice is done, the biryani is ready. Serve with salad or garlic chutney.

Dal , Chawal , Potato salad & Puri , Aloo with Kachumber

Dal , Chawal , Potato salad & Puri , Aloo with Kachumber
Dal, Chawal with Potato Salad

Ingredients

For Dal :

• ½ cup chana dal
• ½ cup black gram dal ( split )
• Salt to taste
• ½ teaspoon red chilli powder
• ¼ teaspoon turmeric powder
• ½ teaspoon garam masala powder
• 1 – inch piece ginger, chopped
• 2 green chillies , chopped
• 1 teaspoon coriander powder
• ¼ teaspoon cumin powder
• 1 tablespoon ghee
• Coriander leaves for garnishing

For Chawal ( rice ) :

• 1 ½ cup basmati rice
• 3 cups water
• ½ teaspoon cumin seeds
• 6-7 peppercorns
• 1 black cardamom
• ½ teaspoon sugar
• 1 bay leaf
• 2 cloves
• Salt to taste
• 1 tablespoon ghee

For Potato Salad :

• 5 medium – sized potatoes ( boiled )
• 1 teaspoon chaat masala
• ¼ teaspoon red chilli powder
• ½ teaspoon cumin seeds powder
• 1 green chilli ( chopped )
• Salt and pepper to taste
• 1 teaspoon coriander leaves , finely chopped
• Juice of 1 lemon

Method

For Dal :

Mix and wash both the dals. Cook in a pressure cooker along with 3 cups of water, salt , ginger, green chillies and turmeric powder. When cool , mix well. Heat ghee in a pan. Add all the ingredients for seasoning. As soon as they crackle , pour it over to dal. Transfer into a serving bowl. Garnish with chopped coriander leaves. Serve hot with chawal.

For Chawal :

Soak basmati rice for 30 minutes in water. Heat oil in a pan. Fry all the spices for a minute. Add rice along with water. Cover and cook on a low flame till all water evaporates and rice is done. Serve hot with dal.

For Potato Salad:

Peel and chop potatoes into bite size pieces. Place them in a large bowl. Sprinkle all the masalas, salt , green chillies, coriander leaves and lemon juice over it, mix well and serve with dal – chawal.

Puri – Aloo with Kachumber

Ingredients

For Puri :

• 2 cups wheat flour
• ½ cup semolina ( sooji )
• ¾ teaspoon salt
• 1 teaspoon ajwain
• Water for kneading
• 2 teaspoon oil
• Cooking oil for frying

For Aloo :

• 500 g potatoes ( boiled )
• 1 ½ tablespoon oil
• A pinch of asafoetida ( hing )
• 1 teaspoon cumin seeds
• ½ teaspoon red chilli powder
• Salt to taste
• 8 tablespoon curd ( beaten )
• 1 teaspoon garam masala powder
• 2-3 cloves
• 1 small stick of cinnamon
• 2 bay leaves
• 1 ½ cup water

For Kachumber :

• 1 cup cucumber ( peeled and chopped )
• 1 cup onion, chopped
• 1 cup tomatoes , finely chopped
• 1 teaspoon chopped coriander leaves
• 1 ½ teaspoon lemon juice
• 2 green chillies , chopped
• Salt and pepper to taste
• 1 cup pomegranate ( shelled )
• 1 teaspoon chaat masala

Method

For puri :

1. Mix flour , semolina ( sooji ) , salt and thyme.
2. Put 2 teaspoon oil and make a stiff dough with water. Keep for half an hour in an airtight container.
3. Make small balls from the dough, roll out puris on a greased board and fry till it is golden in colour. Serve hot with aloo.

For Aloo :

1. Chop the boiled potatoes. Keep them aside. Heat oil. Add asafoetida, red chilli powder, salt , garam masala powder , cloves , crushed cinnamon, bay leaves and curd.
2. Cook for 2-3 minutes. Add potatoes, stir over a low flame for 5 minutes. Then add water, simmer over a low flame for 7-8 minutes or till done. Serve hot with puri.

For Kachumber:

Place all the ingredients in a bowl. Mix well and serve with puri aloo.

Mutton Karahi

Ingredients

• 1 lb boneless mutton, cut into cubes
• 2 tsp ginger-garlic paste
• 1 tsp coriander powder
• 1 tsp cumin powder
• 2 tsp garam masala
• 1 tsp chili powder
• 2 tsp kasoori methi
• 1 cup thick curd (yogurt)
• 2 tbsp lemon juice
• 2 tbsp tomato puree
• 4 whole dry red chilies
• 3 tbsp oil
• Salt to taste
• Coriander leaves for garnishing

Method

1. Mix the mutton pieces with curd, ginger-garlic paste, chili powder,salt, lemon juice and garam masala.
2. Allow to marinate for 2 hours.
3. Heat oil in a karahi and fry the whole dry red chilies for 1 minute.
4. Then add the marinade mutton pieces
5. Fry for 10-15 minutes and add the tomato puree, cumin powder,coriander powder and kasoori methi.
6. Cover and simmer until mutton is tender .
7. Garnish with coriander leaves and serve hot .

Chicken Karahi

Ingredients

• 1 kg. chicken cut into bite sized pieces
• 1 tbsp. chopped ginger
• 1inch piece ginger, peeled and cut into small sticks
• 4-5 green chilies cut into half
• 2 green chilies, chopped
• 3 tomatoes, finely chopped
• 2 tsp. black pepper, ground
• 2 tbsp. garam masala
• 4 tbsp. finely chopped coriander leaves
• 2 tsp. salt
• 1\2 cup oil
  

Instructions

1. Heat oil in a shallow frying pan or Karachi. Add chopped ginger and green chili, stirring frequently fry for 2 minutes.
2. Add chicken and salt. Stirring frequently fry until the meat is well browned
3. Add chopped tomatoes, stirring frequently fry the meat mixture 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 begin to separate.
4. Add ginger sticks, chopped green chili, black pepper, garam masala and little water. Reduce the heat to low, cover with a tight fitting lid and cook for 15 minutes until the chicken is tender. Sprinkle with finely chopped coriander leaves
5. Serve hot with Nan or Chapati.

Mutton Paya Curry

Ingredients

1st Part:-

• Goat Trotters (Paya) 8
• Garlic 1 bunch
• Ginger 3 TBsp
• Onion 3-4
• Haldi 1 TBsp

2nd Part:-

• Zeera 1 TBsp
• onion thinly sliced 2
• Garlic paste 2 tsp
• Garlic paste 2 tsp
• Red chillies 2 tsp
• oil 1/2 cup
• haldi 1 tsp
• Daal mash boiled & mashed 1/2 cup

For Garnish:-

• Coriander leaves
• Green chillies
• Ginger slices

Method

1. Cook Trotters with 1st part ingredients for 2-3 hours adding a lot of water till trotters are tender & soft.
2. Boil daal mash with little ginger garlic paste & mash it.
3. Heat oil in a big pan. Add onion. Fry till light golden. Add ginger, garlic paste, haldi, red chillies. Fry adding little water.
4. Add boiled daal mash & boiled trotters, salt.
5. Cook it again on low heat for 1 hour.
   Sprinkle zeera powder.
6. Garnish with coriander leaves, green chillies & ginger slices.

Lahori Paaye Curry (Beaf Paaye)

Ingredients

• Beef / Cow Legs – 2
• Onion – 1 big
• Ginger Garlic paste – 2 tsp
• Mint leaves – 5
• Coriander Leaves – for garnish
• Roasted zeera powder – 1 tsp
• Pepper powder – 2 tsp
• Clove – Cinnamon powder – 1 tsp
• Green Chillies – 5 nos
• Tomatoes – 1 medium
• Salt to taste
• Oil – 3 tbsp

Method

1. Wash the bones well and keep aside.
2. Make a paste of Onions, and saute in a pressure cooker. When the paste turns pink, add the ginger garlic paste, chopped green chillies. Fry well.
3. Then add the mint and coriander leaves, saute for 1 min. Then add the chopped tomato. Add salt. Simmer for 5 mins, so that it becomes soft.
4. Add all the spice powders and mix well. Finally add the bone pieces and simmer for 5 mins. Add 1 – 2 cups of water and cover the cooker and put it on for 5 -6 whistle.
5. Allow it to stay that way for atleast 6 hrs.

Note:

Chop the chillies if you don’t want it so hot, else slit the chillies. Adjust the pepper and chillies for the spice. I was told that red chilli powder and coriander powder will not be added to the paya. And this is normally made overnight and eaten the next day. If you want to eat the same day, then let it rest at least for 6 -7 hrs.

Lahori Haleem

Ingredients

• 2 kilo beef (boneless)
• Salt according to taste
• 1 tsp chili powder
• 1 tsp haldi powder
• 1 bayleaf
• 250 gms dal channa
• 200 gms whole wheat
• 50 gms barley
• 3-4tbs oil

For garnish:

• onion
• lime slices
• green chilies
• fresh dhuniya leaves,
• sliced ginger.

Method

1. Soak all three grains overnight.
2. Fry the meat in oil. Add all the spices and 4-5 glasses of water. Cover and leave on low flame to tenderize until the meat is extremely soft.
3. Meanwhile, put the grains and dal in a pot with itsp salt,1/2tsp chilipowder and 1/4 tsp haldi. Add water and cook on low flame till very soft.
4. When both are soft mix the meat and grains together and leave on a very low flame and keep mashing and mixing. It starts to boil and becomes bubbly fry a little onion in oil and add to it.
5. Remove from heat and serve with garam masala, fresh dhuniya, green chilis, fried onion and lemon.

TIP :
Whenever frying onion for "bhagaar" or as accompaniment with Haleem, fry on very low heat for a good flavor. You can hurry it up and fry it on a high heat but you'll just get a burnt sort of flavor.

Tawa Boti

Ingredients

1. Chicken (bon less) 500 gram(half Kg)
2. Geeh (Oil) 1tbs
3. Dahi (yogurt) 1 cup
4. Lal mirich(red chilly) 1 tbs
5. Yellow food colour one pinch
6. Lemon juice 3 tbs
7. Garlic + ginger past 2 tbs
8. Jeera (Cumin) 1 tsp
9. Onion 2 medium
10. Salt to taste

Method

1. Cut chicken in cubes.
2. Add yogurt, red chilly, salt, yellow food color, lemon juice, garlic, ginger paste, Jeera/Zeera (cumin) and salt in chicken and marinate it over night (keep in fridge)
3. Heat ghee (oil) on Tawa (Flat Pan) and add onions.
4. when onions are medium brown, add marinated chicken and cook well until the chicken cubes are tender.
5. Serve with naan or rice

Chikar Cholay

Ingredients

• 225 g. chick peas, soaked overnight and drained
• 1 liter water
• 1\2 level tsp. bicarbonate of soda
• 1\4 cup oil
• 2 medium onions, skinned and finely chopped
• 1 inch piece fresh ginger, peeled and finely chop
• 1 level tsp. chili powder
• 1\2 level tsp. ground turmeric
• 1\2 level tsp. ground coriander
• 1 level tsp. salt
• 1 level tsp. garam masala
• 2-3 tbsp. finely chopped fresh coriander leaves

Method

1. Put the chick peas in a large heavy-based saucepan, add the water and the bicarbonate of soda and bring to boil. Stir any froth that may form back into the chick peas. Cover the pan and boil the chick peas for about 2 hours until they are tender but still retain their shape. This process can be speeded up in a pressure cooker. Use half the quantity of water. (Follow the manufacturer's instructions for timing.) Once the chick peas have become tender keep them in the boiled water. It will be used at a later stage.
2. Heat the oil in a large frying pan. Add the finely chopped onions, ginger and green chili. Stirring frequently, fry the mixture for 10-15 minutes until well browned. Add the chili powder, turmeric, ground coriander, salt and 3-4 tablespoons water . Stir fry for another few minutes.
3. Pour the cooked chick peas and liquid into the onion mixture. Stir well to mix all the ingredients and cover with a lid. Reduce the heat and simmer for 20-25 minutes or until the chick peas have absorbed the sauce. Mash a few of the chick peas with the back of a wooden spoon against the side of the pan to thicken the sauce.
4. Transfer the chick peas to a serving dish, sprinkle with the garam masala and the finely chopped fresh coriander leaves and serve hot with chapati or nan.

Kata Kat

Ingredients

• Kidney 4
• Heart 2
• Chops 4
• Qasoori methi 1/2 tsp
• Ginger garlic paste 2 TBsp
• Butter 2 TBsp
• Papaya 1 tsp
• onion chopped 1
• Brain 1
• Salt t tsp
• Red chilli powder 2 tsp
• Garam masala powder 1 tsp
• Tomato chopped 250 gms
• oil 1/2 cup
• To garnish:-
• Coriander leaves
• Green chillies

Method

1. First mix papaya & salt in chops & heart. Keep it aside for 2 hours.
2. Put oil in a pan. Fry chopped onion. Add tomatoes along with little water & ginger garlic paste. Put chops & heart & saute. Cut the heart into pieces with spoon, Add kidney, cut into pieces & do kat kat. Then add brain & fry all together all the above spices until tender.
   Sprinkle Coriander leaves, Green chillies, butter & qasoori methi.
3. Serve hot with Naan

Chicken Sajji

Ingredients

• 1 whole skinned chicken : 1.5kg
• salt: 5 tablespoon
• black pepper: 2 teaspoon
• lemon juice: 5 table spoon
• chat masala: 3 table spoon
• cotton thread: a small piece
• coal: 2-3 pcs (medium)

Method

1. Wash the chicken, take a pan, filled with water, add salt and dip the chicken in this salted water for about 2 – 3 hours.
2. Rinse the salt after 3 hours & then marinate it with lemon juice, black pepper and chat masala and keep it for 2 hours.
3. Tie the two legs with thread. Put the chicken in a pan & cover it completely with aluminum foil.
4. Pre heat the oven at temp 250 centigrade and bake it for about 1hour until the meat is tender.
5. Remove the foil after one hour and bake the chicken again at temp 350 for 15-20 minutes until both sides are golden brown.
6. Heat the coal on burner until they are red.
7. Take a covered degchi, put coal in the bottom of it, put chicken in it & cover the lid for 2-3 minutes so that the chicken smells smoky.
8. Remove the chicken.Now the chicken sajji is ready to eat with salad n raita.