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Aaloo Gosht

Ingredients
1 Kg. Mutton
½ kg Potato -peeled and cut into pieces of 1 to 2 inches.
¼ tsp. turmeric (Haldi) powder
1 tsp. chili (Lal Mirch) powder
3 tbs. coriander (Dhaniya) seeds powder
2-3 medium onion –chopped or sliced
½ cup oil
1 tbs. ginger (Adrak) paste
1 tsp. garlic (Lehsan) paste
1 tsp. garam masala powder
6-8 cloves (Laung)
6-8 black pepper (Kali Mirch)
2 black cardamom (Bari Ilaichi)
1-1½ tsp. salt (according to taste)
1 cup fresh coriander (Dhaniya) leaves
2-3 green chilies – chopped
1-2 Lemon

Instructions
Fry the onion in oil till brown. Remove the onion and grind.
Add haldi, dhaniya, mirch, garlic, ginger and salt in the oil. Fry with little water till it dries.
Add mutton and ground onion and cook till water dries again.
Add 3 to 4 glasses of water, cover and cook till the meat tenderizes.
When meat is almost done add potatoes and cook till the potatoes are cooked and the required gravy is left. Cook throughout on low heat.
Garnish with fresh dhaniya, green chilies and lemon.
Serve with naan.
Serving: 6 – 8 persons

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Aaloo Keema

Ingredients
½ kg. minced beef
250 gms. Potatoes (cut in small pieces)
2 tomatoes
1 onion (large size)
6 tbs. oil
6 whole black pepper (Kali Mirch)
6 cloves (Laung)
1 black cardamom (Bari Ilaichi))
1/4 tsp. cumin seeds (Zeera)
1 tsp. coriander (Dhaniya) powder
1 tsp. salt (according to taste).
¼ tsp. turmeric (Haldi) powder
¾ tsp. chili (Lal Mirch) powder
1 tsp. ginger (Adrak) paste
1 tsp. garlic (Lehsan) paste
½ tsp. garam masala powder

Instructions
Finely chop the onion and sauté in oil until light brown.
Add all the spices and finely chopped tomatoes.
Cook on medium heat till water is almost dried. Add mince meat mix and dry the water again.
Add 2 glasses of water cover and cook till meat is tenderized and the water dries.
Add potatoes and cook till the potatoes are soft.
Sprinkle garam masala powder. Garnish with fresh green Coriander (Dhaniya) leaves, green chilies and Ginger (Adrak) slices and lemon juice.
Serve with naan
Serving: 4 to 5 persons

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Aaloo Methi

Ingredients
250 grm. Potato - peeled and cut into small pieces.
2 to 3 clove of garlic (Lehsan) - chopped
½ tsp. cumin seeds (Zeera)
2-3 Whole dried red chilies
½ tsp. salt (according to taste)
1/8 tsp. turmeric (Haldi) powder
1 cup fresh fenugreek (Methi) leaves OR 1 tsp. dried fenugreek (Methi) Leaves
2 tbs. oil
1 medium tomato, chopped -optional

Instructions
In oil, fry the pieces of Garlic (Lehsan) till they start to turn brown. Add Cumin Seeds (Zeera) and red chili. When brown add the spices (and the chopped tomato).
When the spices and tomato are well mixed add the potatoes.
When the potatoes are half done add Fenugreek Leaves (Methi)) and cook till water dries.
Cook throughout on low heat.

Serving: 2 persons

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Aaloo Palak

Ingredients
250 grm. potatoes-peeled and cut into small pieces.
2 clove of garlic (Lehsan)-chopped
½ tsp cumin seeds (Zeera))
2-3 Whole dried red chilies
½ tsp. salt (according to taste)
1/8 tsp. turmeric (Haldi) powder
1 packet frozen spinach. (Or a 1/2 cup of blanched spinach leaves)
2 tbs. oil
1 medium sized tomato-chopped (optional)

Instructions
In oil fry the pieces of Garlic (Lehsan) till they start to turn brown.
Add Cumin Seeds (Zeera) red chili and Turmeric (Haldi).
When brown add the chopped tomato and rest of the spices.
When mixed well and the tomato has softened add the potatoes.
When the potatoes are half done add Palak and cook till water dries. Cook throughout on low heat.
Garnish with green chilies and lemon.
Serve with chapati

Serving: 3 persons

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Aaloo Zeera

Ingredients
250 grm. potatoes peeled and sliced
3 tbs. oil
1 tsp cumin seeds (Zeera)
2-3 Whole dried red chilies or ½ tsp. crushed chilies
1/8 tsp. turmeric (Haldi) powder
½ tsp. salt (according to taste)

Instructions
Heat the oil and add Cumin Seeds (Zeera) and whole red chili and sauté till they start to brown.
Add the potato and rest of the spices along with a little water.
Cover and cook on low heat.(10-15 minutes) till potatoes are soft

Serving: 2 persons

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Aaloobukhara Chutney

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

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

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Arvi Gosht

Ingredients
1 Kg. Mutton
½ kg Arvi - peeled
¼ tsp. turmeric (Haldi) powder
1 tsp. chili (Lal Mirch) powder
3 tbs. coriander (Dhaniya) powder
2-3 medium onion –chopped or sliced
½ cup oil
1 tbs. ginger (Adrak) paste
1 tsp. garlic (Lehsan) paste
1 tsp. garam masala powder
6-8 cloves (Laung)
6-8 black pepper (Kali Mirch)
2 black cardamom (Bari Ilaichi)
1-1½ tsp. salt (according to taste)
1 cup fresh coriander (Dhaniya) leaves
2-3 green chilies – chopped
1-2 Lemon

Instructions
Fry the onion in oil till brown. Remove the onion and grind.
Add Haldi, Dhaniya, Mirch, Lehsan, Adrak and salt in the oil. Fry with little water till it dries.
Add mutton and ground onion and cook till water dries again.
Add 3 to 4 glasses of water, cover and cook till the meat tenderizes.
When meat is almost done add Arvi and cook till the Arvi become tender and the required gravy is left. Cook throughout on low heat.
Garnish with fresh Dhaniya, green chilies and lemon.
Serve with naan.

Serving: 6 – 8 persons


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Bariyan

Ingredients
Bariyan
¾ cup dal moong
¼ cup dal chana
2 tbs. besan
½ tsp. salt
½ tsp. cumin seeds (Zeera)
1 tsp. crushed black pepper (Kali Mirch)
½ tsp. crushed red chilies
1 pinch Asafetida (Heeng)
½ tsp. ginger (Adrak) paste

Gravy
4 tsp oil
½ tsp chili (Lal Mirch) powder
½ tsp. ginger (Adrak) paste
1 large onion – paste
2 tsp. coriander (Dhaniya) powder
1 tsp. salt
1/8 tsp. turmeric (Haldi) powder
½ tsp garam masala

Instructions
Bariyan
Mix all ingredients and leave for half an hour. Deep fry on low heat using a full teaspoon of paste to form pakoray till golden brown. OR dry in oven.
Gravy
Fry the onion till brown. Add all ingredients and fry. Add 1 cup of water and keep cooking till the desired gravy is ready. Add bariyan and garnish with chilies.
Serve with chapati
If you like add boiled papal in curry.
When the water is half dried, crush the onion you fried earlier and add to it.
Cook it and let the meat soften and the desired consistency of curry is achieved.

Serving: 6 to 8 persons

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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.

Instructions
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


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Bengan ka Bhurta

Ingredients
½ grm. eggplant (Bengan)
1 tsp. cumin seeds (Zeera)
2 spring onions
2 tbs. tamarind (Imli) paste
1 tsp. salt (according to taste)
½ tsp. chili (Lal Mirch) powder
4 tbs. oil
¼ tsp. turmeric (Haldi) powder
3-4 tbs. yogurt
2-3 green chilies – chopped
2 tbs. mint (Podina) leaves – chopped
1 tbs. lemon juice

Instructions
Roast the eggplant in hot oven till the skin gets slightly burnt and shriveled.
Put the hot eggplant in a bowl of water and remove the skin.
In a pot add all the ingredients to the eggplant pulp meshed nicely and cook on medium flame till the water has dried up (stirring continuously otherwise it will burn). When ready it will come in a ball shape and will turn light brown
It can be served with rice, chapati or as salad when cooled.

Serving: 3-4 persons


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Bhindi - Fried

Ingredients
2 cups of cut up Bhindi (okra)
1 small onion
½ tsp. cumin seeds (Zeera)
3-4 Whole dried red chilies
½ tsp. salt (according to taste)
¼ tsp. turmeric (Haldi)
2 tbs. oil
1 tbs. tamarind (Imli) paste - optional
1 tomato (optional)

Instructions
Sauté the sliced onion till transparent-light brown.
Add Cumin Seeds (Zeera), salt, Turmeric (Haldi), Bhindi and chilies.
Cover and cook on low heat till soft. Do not add water. (Don’t stir so much otherwise it will breakup).
To check if done, stir. When the sticky texture disappears, it’s done.
Serve with chapati

Serving: 2 persons


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Bhindi Gosht

Ingredients
1 Kg. Mutton
½ kg Bhindi
¼ tsp. turmeric (Haldi) powder
1 tsp. chili (Lal Mirch) powder
3 tbs. coriander (Dhaniya) powder
2-3 medium onion –chopped or sliced
½ cup oil
1 tbs. ginger (Adrak) paste
1 tsp. garlic (Lehsan) paste
1 tsp. garam masala powder
6-8 cloves (Laung)
6-8 black pepper (Kali Mirch)
2 black cardamom (Bari Ilaichi)
1-1½ tsp. salt (according to taste)
1 cup fresh coriander (Dhaniya) leaves
2-3 green chilies – chopped
1-2 Lemon

Instructions
Fry the onion in oil till brown. Remove the onion and grind.
Add Haldi, Dhaniya, Mirch, Adrak, Lehsan and salt in the oil. Fry with little water till it dries.
Add mutton and ground onion and cook till water dries again.
Add 3 to 4 glasses of water, cover and cook till the meat tenderizes.
When meat is almost done add Bhindi and cook till the Bhindi are done and the required gravy is left. Cook throughout on low heat.
Garnish with fresh Dhaniya, green chilies and lemon.

Serve with naan.
Serving: 6 – 8 persons


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Bihari Kabab

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

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

Serving: 4 persons


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Biryani

Ingredients
1 to 2 kg mutton or chicken (preferably bony & fatty)
1 kg basmati rice
100 to 150 grm. Yogurt
3 to 4 tsp. salt (according to taste)
1 medium onion
6 garlic (Lehsan) cloves
1 tbs. ginger (Adrak) paste
12-16 green cardamom (Chhoti Ilaichi)
1½ to 2 tbs. garlic (Lehsan) paste
16-20 cloves (Laung)
1 cup oil, preferably ghee
2-3 tbs. Kewra
½ tsp. yellow food colour
1 tsp. sugar
1 pinch saffron (Zafran)
½ tbs. lemon juice

Instructions
Add mutton, salt and garlic (Lehsan) cloves in a pot with 2 glasses of water. If you are using chicken you can do with only one glass of water or less.
Cook on low flame till the meat is tender and the water dries.
Take one medium onion slice it and fry it in about 1 cup of oil/ghee till it is light brown. Add the rest of the spices, yogurt and fry it little and then add the meat.
Simultaneously soak the rice in water for half an hour.
Boil the rice with 1 tbs. of salt and ½ tbs. of lemon juice till it is ¾ cooked. Drain the water and keep it aside.
Transfer a little rice to a pot and on top of that add some of the meat masala combo so as to make layers of rice and masala keeping rice layer at the bottom and top.
Sprinkle on it a solution of Kewra, yellow food colour, 1 tsp. of sugar and a pinch of Saffron (Zafran) soaked in a tbs. of milk or water.
Keep it covered and on a low flame for about 10 minutes keeping the pot tightly closed to steam cook (dum).
When the rice is done, the biryani is ready.
Serve with salad or Garlic (Lehsan) chutney and Raita.

Serving: 6 to 8 persons.


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Biryani-Kofta

Ingredients
½ kg basmati rice
50-75 grm. Yogurt
1 tsp. salt (according to taste)
1 small onion
12-16 green cardamom (Chhoti Ilaichi)
1½ to 2 tbs. garlic (Lehsan) paste
16-20 cloves (Laung)
1/3 cup oil, preferably ghee
1-1 ½ tbs. Kewra
½ tsp. yellow food colour
½ tsp. sugar
1 pinch saffron (Zafran)
½ tbs. lemon juice

For meatballs:

250 GMS finely minced mutton or beef
1 tsp. ginger (Adrak) paste
1-2 green chilies coarsely chopped
1 medium onion coarsely chopped
Handful fresh coriander (Dhaniya) leaves
½ tsp. ground garam masala
1 slice of bread soaked and squeezed to remove water
1 tsp. salt

Instructions
To make the meatballs:
Put the minced meat and all its spices to a grinder and grind well till all he ingredients are chopped well.
Form into small meatballs and keep aside.
In another pot heat the oil and sauté the onion till it starts to turn brown.
Add all the spices along with a little water to prevent it from burning. Mix well. When the water has dried Add ½ cup of water and add the meatballs carefully to it. Cover and allow cooking for about 10 minutes on medium flame to cook the meatballs.
Simultaneously soak the rice in water for half an hour.
Boil the rice with 1 tbs. of salt and ½ tbs. of lemon juice till it is ¾ cooked. Drain the water and keep it aside.
Transfer a little rice to a pot and on top of that add some of the meat balls combo so as to make layers of rice and masala keeping rice layer at the bottom and top.
Sprinkle on it a solution of Kewra, yellow food colour, 1 tsp. of sugar and a pinch of Saffron (Zafran) soaked in a tbs. of milk or water.
Keep it covered and on a low flame for about 10 minutes keeping the pot tightly closed to steam cook (dum).
When the rice is done, the biryani is ready.
Serve with Achaar or Raita.

Serving: 2 -3 persons

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Biryani-Sindhi

Ingredients
1 to 1½ kg mutton/chicken
1 kg Basmati rice
½ kg potato
½ kg tomato
250 grm. yogurt
1 tsp red chili powder
4 tsp salt
3 onions medium
2 tsp. garlic (Lehsan) paste
2 tsp. ginger (Adrak)
8 green cardamom (Chhoti Ilaichi)
4 black cardamom (Bari Ilaichi)
10 cloves (Laung)
10 pcs. black pepper (Kali Mirch)
1 tsp. cumin seeds (Zeera)
1 stick cinnamon (Dalchini)
2 bay leaves (tezpatta)
250 grm. oil or ghee
6 green chilies
2 tbs. coriander (Dhaniya) leaves
2 tbs. mint (Podina) leaves
1 tbs. Kewra
2 pinch yellow food color
1 tbs. sugar
10 to 15 prunes (Aaloobukharay)

Instructions
Slice the onion and fry it in oil until it is light brown. Take out half of it and keep aside.
Add Garlic (Lehsan), Ginger (Adrak), salt, chili powder, cloves, cardamoms, Black Pepper corn. (Kali Mirch), Cumin Seeds (Zeera), bay leaves, cinnamon, and yogurt to the remaining half.
Fry this until the water is dry and then add the meat and fry it again. Add some water and cook on low heat until the meat is tender and the water has evaporated.
Peel the potatoes and cut them into large chunks. Boil until they're half cooked.

Soak the rice in water for half an hour. Boil and Drain the water off when they're half done.
Add chopped tomatoes, green chilies (whole), Mint (Podina), Coriander (Dhaniya) leaves, prunes (Aaloobukharay), boiled potatoes and the brown onion kept aside. Add this to the meat.

Layer this with the rice in a pot. Sprinkle a solution of food color, sugar and Kewra.

Keep the lid closed and cook this on low heat until the rice is done. Gently mix it before serving. Serve with Raita.

Serving: 6 to 8 persons.


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Brain Masala

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

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

Serving: 2 to 3 persons.

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Besan kay Dahi Baray

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

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

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

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

YOGURT: Beat the yogurt adding a little water to a paste.
Add salt, red chili powder and ½ tsp. zeera powder. Add 1 tsp sugar and mix well.
Garnish with sweet Imli Chutney and Chaat Masala.

Serving: 6 persons


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Besan ki Roti

Ingredients
3 cups besan ata
1½ cup wheat flour
½ tsp. salt
¼ tsp cumin seeds (Zeera)
¼ tsp. chili (Lal Mirch) powder
2 tbs. oil
1 pinch asafetida (Heeng)
2 cups ghee

Instructions
Mix besan and wheat flour. Add salt and mix. Add a little water and mix. The consistency should be soft and putty-like. It helps if you kneed it with a wet hand.
Keep the dough in the fridge for 5 minutes.
Divide this dough into 4 portions. Roll each portion into a ball and flatten it into a chapati shape (round).
Spread a little oil or ghee on it. Make a cut in it from the center to the edge. Pick up the cut edge and start rolling it so that you end up with a cone.
With the palm of your hand flatten it while twisting it so that it once again forms a ball type thing. Flatten it again in chapati shape and fry it on medium to low heat with three tbs. oil or more depending on the size of the frying pan. Turn it over once the bottom is golden brown.
When both sides are golden brown it’s done.
Serve with garlic chutney, achar or raita.

Serving: 5 to 6


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Chanay Ki Dal Gosht

Ingredients
½ kg. mutton or chicken
1½ tsp. salt (according to taste)
1¼ tsp turmeric (Haldi) powder
1/2 tsp chili (Lal Mirch) powder
1 medium onion chopped
1 cup dal chana presoaked
¼ tsp. ginger (Adrak) paste
¼ tsp. garam masala
3 tbs. oil

Instructions
Fry the onion in oil till it starts to turn brown. Add the spices and meat and let the water dry.
Add the presoaked Dal and 2 glasses of
water. Cover and leave on low heat to tenderize.
When both meat and Dal have softened add Ginger (Adrak) and gram masala.
Baghar /Tarka: Fry a few slices of onion in a little oil and when brown add along with hot oil to the dish.
Garnish with fresh Coriander (Dhaniya) leaves and chopped green chili.
Serve with lemon.

TIP: If cooking chicken boil the Dal beforehand because chicken does not take that long to tenderize whereas the Dal takes a longer time.
Serving: 5 to 6 persons


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Chicken Curry

Ingredients
½ kg chicken
100 ml onion paste
50 ml. yogurt
1 tsp. coriander (Dhaniya) powder
3 to 4 tsp salt (to taste)
¼ tsp. turmeric (Haldi) powder
1 tsp chili (Lal Mirch) powder
1 tsp. garlic (Lehsan) paste
1 tsp. ginger (Adrak) paste
100 ml. oil
1 to 1½ tsp. salt (as per taste)
100 ml. tomato - ground
1-2 green chilies -chopped
1 tsp. garam masala. OR 1 black cardamom (Bari Ilaichi) seeds,
2 green cardamom (Chhoti Ilaichi) seeds,
1 small stick cinnamon (Dalchini)
10 black pepper (Kali Mirch)
6-8 cloves (Laung)
¼ tsp. cumin seeds (Zeera)

Garnish

2 tsp. fresh coriander (Dhaniya) leaves and green chilies (chopped)

Instructions
Fry onion paste in oil to light brown. Add Ginger (Adrak), Garlic (Lehsan) paste, yogurt, Coriander Seeds (Dhaniya) powder, chili powder, Turmeric (Haldi) powder, tomato, and salt.
Mix and fry briefly and then add the chicken.
Mix it and let it cook for 10-15 minutes till the chicken becomes tender and the desired consistency of curry is achieved. (add water only to have the required consistency)
Garnish with green chilies, green coriander (Dhaniya) leaves and garam masala.
Serve with naan or boiled rice.
Serving: 3 to 4 persons.

Last edited by Aaloo on Sun Jan 22, 2006 6:13 am; edited 1 time in total


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Chicken in Tomato Sauce

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

Instructions
In a pot add chicken, garlic, ginger and salt. Cover and cook on low heat till the water from the chicken have dried and chicken is half cooked. Add oil, tomato, green chili and onion. Cover and continue cooking. When the water dries and chicken is tender add the black pepper, stir and remove from heat.

Serve with rice.

Serving: 4


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Chicken 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

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


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Chicken Karahi

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

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


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Chicken Makhani

Ingredients
a)
4 -5 chicken ******s (skinned, cleaned, cubed)
1 tsp. chili (Lal Mirch) powder
1 tsp. lemon juice
1 tsp. butter
salt

b)
Marinade:

2 tbs. yogurt
1 tbs. ginger (Adrak) finely crushed or paste
1 tbs. crushed garlic (Lehsan)
1 tsp red chili (Lal Mirch) powder
1 tsp mustard oil (or ½ tsp crushed Rai)
1 tsp lemon juice
1 tsp garam masala
1 tsp. salt

c)
Makhani sauce:
½ tsp garam masala
2 tsp sugar
½ tsp chili (Lal Mirch) powder
400 g. tomato puree
1 tsp crushed ginger (Adrak)
1 tsp crushed garlic (Lehsan)
100 ml crème
1/2 tsp fenugreek (Methi) Leaves
500 grm. butter
2 green chilies
¼ tsp. salt

Instructions
a)
1. Add mixture of chili powder, lemon juice, and salt to chicken. Leave for 30 minutes.



b)
1. Remove whey of yogurt (hang in muslin cloth 15 min or if using homemade Drain excess whey).
2. Mix chili powder, salt, Garlic (Lehsan), Ginger (Adrak), lemon, garam masala, and Rai.
3. Combine spices and yogurt.
4. Marinate chicken. Make sure to coat thoroughly, if short make more marinade. Chill chicken 3-4 hours.
5. Skew chicken. Cook 425-450 F (depends on broiler) for 8-15 min. Turn skewers every 5 minutes. Watch carefully, chicken to be cooked thoroughly and a bit toasted.
c)
1. Heat butter in med. sized pan. Add garam masala. Wait till crackles. Add Ginger (Adrak), Garlic (Lehsan), and 2 green chilies. Cook 2 min. adds tomato puree, chili powder, garam masala, salt, 1 cup water. Boil, reduce heat, simmer 10 min. add sugar & Fenugreek (Methi)) leaves

2. Add chicken. Simmer 5 min. add crème.
Serving: 5 persons

Last edited by Aaloo on Sun Jan 22, 2006 6:13 am; edited 1 time in total


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Chicken Shaslick

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

Instructions
Cut the chicken into cubes and
fry it in oil on low-medium heat
until the chicken is white. (15 minutes)
Dice the tomatoes if you're using whole ones. Add this to the chicken. Deseed the bell peppers and cut them into 1 inch chunks. Cut the onions into chunks and add these in as well.
Throw in the rest of the ingredients and cook this on low-medium heat for about half an hour or until the bell peppers are slightly soft.
Serve with boiled rice.
Serving: 3 to 4 persons



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Chicken Tandoori

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

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


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Chicken Tikka

Ingredients
1 kg. chicken
1½ tsp. ginger (Adrak) paste
1½ tsp. garlic (Lehsan) paste
bunch fresh coriander (Dhaniya) leaves
3-4 green chilies
1 medium onion
1 tsp garam masala
4-5 Whole dried red chilies
½ salt (according to taste)
6 tbs. yogurt OR 3 tbs. lemon juice

Instructions
Mix all the spices together. Put in a blender and make a paste.
Make 4-5 deep cuts on each side of the chicken pieces. This will help it cook better on the inside as well as giving it a better flavour.
Coat the pieces with the paste and leave to marinate for a few hours preferably overnight in fridge.
Then BBQ or bake in oven.
If baking in the oven use an aluminum tray covered with foil for the first 20 minutes at 375o F.
Uncover, turn the chicken over, and cover it up again. Bake for an additional 10-15 minutes. By this time the chicken should be cooked.
Increase the temp to 4500F , uncover and bake until the top is dry and the cuts that you made have 'opened up'.
Turn over and when it looks done - it’s done!
Serve with salad and naan
Serving: 2 to 3 persons


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Chicken Tikka Chatpata

Ingredients
2 chickens ******s (skinless) 4 pcs.
1 tsp ginger (Adrak) paste
1 tsp garlic (Lehsan) paste
1 tsp salt
1 tbs. chili (Lal Mirch) powder
½ cup Lime juice
¼ cup water
3 tbs. oil
½ tsp. garam masala

Instructions
Mix all the ingredients together except for the chicken to make the marinade.
With a sharp knife make 4-5 deep cuts in the chicken ****** width wise. Marinate the chicken in the mixture overnight.
Before you cook the chicken, sprinkle ¼ tsp. of red chili powder evenly over each piece.
Grill it on a BBQ or broil it in an oven for 35 minutes.
Serve with fresh lime.
WARNING: This is a VERY HOT recipe that I came up with, but it’s absolutely DELICIOUS! (If you don't pass out)
Serving: 3 to 4 persons





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Chicken-Yogurt

Ingredients
1 Kg. chicken
6-7 tbs. yogurt
2 tsp ginger (Adrak) paste
2 tsp garlic (Lehsan) paste
½ tsp. salt (according to taste)
1 tsp chili (Lal Mirch) powder
½ tsp. garam masala powder
2-3 tbs. oil
2 lemon

Instructions
Mix all the spices together, coat the chicken pieces and leave to marinate for a few hours (3-4 at least).
Heat oil in pot. Add chicken and cook on high heat to dry water.
IT CAN ALSO BE BAKED IN AN OVEN AT 400*F
Serve with salad and naan.
Serving: 2 to 3 persons
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Chili Garlic Sauce

Ingredients
½ cup tomato catch-up
1 tsp garlic chutney

Instructions
Mix the ingredients well to make a sauce.
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Chops - Fried

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

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

Ingredients
1 Kg. mutton
800 grm. chuqandar-chopped
1½ tsp. salt (according to taste)
2 tbs. coriander (Dhaniya) powder
¼ tsp. turmeric (Haldi) powder
1 tsp. chili (Lal Mirch) powder
2 medium onion-chopped
4-6 tbs. oil
1 tsp. ginger (Adrak) paste
½ tsp. garlic (Lehsan) paste
2 tomato-chopped
6-8 whole black pepper (Kali Mirch)
3-4 cloves (Laung)
2 black cardamom (Bari Ilaichi)
¼ tsp. cumin seeds (Zeera)
1 cup fresh coriander (Dhaniya) leaves-chopped
3-4 green chilies
1 small piece of ginger (Adrak) – sliced
2 tbs. lemon juice

Instructions
Fry the onion in the oil till brown. Mix all the ingredients together and add to the pot and stir till the tomato has become soft and the water has dried.
Add the meat and cook again to let the water dry. Add 3-4 glasses of water cover and leave to tenderize. When meat is almost done add chuqandar Cook till chuqandar is done and the water dries.
Garnish with fresh Dhaniya leaves, sliced ginger and sprinkle garam masala powder.
Serve with chapatti or boiled rice
Serving: 6 to 8 persons
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Puri

Ingredients
2 cups white flour (maida) & ½ Cup Aata
(makes about 15 puris)
Oil for deep frying

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


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Aloo ki Bhujya

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

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

Ingredients
½ cup boiled Chanay
¼ tsp. salt
¼ tsp baking soda
¼ tsp cumin seeds (Zeera) powder
¼ tsp crushed whole red chilies
1/8 tsp. turmeric (Haldi) powder
1/8 tsp garam masala powder

Instructions
In a pot put softened Chana, 1½ cup water and add spices.
Cook till very tender. Mix and mash slightly.
Cook till bubbles appear then remove from heat.
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Halva

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

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

Ingredients
1 Cup Dal maash (White Dal)
1 tsp. salt
6 Whole dried red chilies
7-8 black pepper (Kali Mirch)
1 tsp ginger (Adrak) slices (very thin)
½ tsp Garam Masala
1/4 Onion
4-5 small green chilies
2 tbs. fresh coriander (Dhaniya) leaves-chopped
1 pinch asafetida (Heeng)

Instructions
Soak the Dal in water for about an hour. Add the soaked Dal in a saucepan with 2 cups of water, red chilies, Black Peppercorn. (Kali Mirch), salt and Ginger (Adrak).
Cook this partially covered on low heat for about half an hour. Once the water has evaporated and the Dal is soft, sprinkle the garam masala on it.
In a frying pan sauté thin slices of the onion in a little oil until they're brown add a pinch of Asafetida (Heeng). Add this (Baghar) to the Dal.
Garnish with slices of green chilies, Coriander (Dhaniya) leaves and lemon.
Serve with chapati (plain or buttered).
Serving: 2 to 3 persons.
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Dal Moong-Phareri

Ingredients
½ cup Moong Dal (Dhuli) presoaked for 2-3 hours
1 tsp. salt (according to taste)
1/2 tsp chili (Lal Mirch) powder
1/4 tsp turmeric (Haldi) powder
6-7 whole black pepper (Kali Mirch)
6-7 cloves (Laung)
1 black cardamom (Bari Ilaichi)
1 tsp. cumin seeds (Zeera)
1 tsp. ginger (Adrak) paste
1 small onion
4 tbs. oil

For garnishing:
Few fresh coriander (Dhaniya) leaves
Chopped green chilies
1 Lemon

Instructions
Sauté the sliced onion in oil till light brown.
Add all spices and Dal. Mix well. Add water 1/3 cup.
Cover and cook on medium heat till soft and water has dried.
Garnish with fresh coriander (Dhaniya) leaves, chopped green chilies and lemon.
Serve with paratha or chapatti.
Serving: 2 to 3 persons
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Dal Palak

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

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

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

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

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

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

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

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

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

Ingredients
½ Kg. fish-pompharate or rahu or topia
1 tbs. butter
1 bunch fresh coriander (Dhaniya) leaves
1 tsp garlic (Lehsan) paste
4 green chilies
½ tsp. salt
2 tbs. tamarind (Imli) paste OR 1 tsp. amchur powder OR 3 tbs. lemon juice
Banana leaves

Instructions
Grind all the spices together except onion and pour on fish and rap fuj nicely. Wrap in banana leaves (foil) and keep in hot pot or oven. Cook for half an hour
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Fish in Masala

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

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

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

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

Ingredients
1 kg. fish filets

Marinate:
½ tsp. salt (according to taste)
2-3 tsp. lemon juice
1 tsp. garlic (Lehsan) paste
½ tsp. chili (Lal Mirch) powder
¼ tsp. carom seeds (Ajwain)

Batter for frying:
4-5 tbs. basin (Chana or rice flour)
½ tsp. salt (according to taste)
½ tsp. chili (Lal Mirch) powder

Instructions
Mix the ingredients for marinate.
Coat the fish with the marinate and leave for 2-3 hours in fridge.
Prepare batter using water to make paste (not too thick or thin).
Dip the pieces in batter and deep fry till golden brown.
Serve with fries or Mint (Podina) sauce and naan.
Serving: 2 to 3 persons.
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Fish/Shrimp Salan

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

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

Ingredients
1 Kg. Mutton
½ kg Ghiya (lauki) peeled and cut into pieces of 1 to 2 inches.
¼ tsp. turmeric (Haldi) powder
1 tsp. chili (Lal Mirch) powder
3 tbs. coriander (Dhaniya) powder
2-3 medium onion–chopped or sliced
½ cup oil
1 tbs. ginger (Adrak) paste
1 tsp. garlic (Lehsan) paste
1 tsp. garam masala powder
6-8 cloves (Laung)
6-8 black pepper (Kali Mirch)
2 black cardamom (Bari Ilaichi)
1-1½ tsp. salt (according to taste)
1 cup fresh mint (Podina) leaves

Instructions
Fry the onion in oil till brown. Remove the onion and grind.
Add Haldi, Dhaniya, Mirch, garlic, ginger and salt in the oil. Fry with little water till it dries.
Add mutton and ground onion and cook till water dries again.
Add 3 to 4 glasses of water, cover and cook till the meat tenderizes.
When meat is almost done add Ghiya (lauki) and cook till the Ghiya (lauki) are done and the required gravy is left. Cook throughout on low heat.
Garnish with fresh Podina.
Serve with naan.
Serving: 6 – 8 persons
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Gobhi Gosht

Ingredients
1 Kg. mutton
1 Kg. Cauliflower (Gobhi)-chopped
1½ tsp. salt (according to taste)
¼ tsp. turmeric (Haldi) powder
1 tsp. chili (Lal Mirch) powder
2 medium onion-chopped
4-6 tbs. oil
1 tsp. ginger (Adrak) paste
½ tsp. garlic (Lehsan) paste
2 tomato-chopped
6-8 whole black pepper (Kali Mirch)
3-4 cloves (Laung)
2 black cardamom (Bari Ilaichi)
¼ tsp. cumin seeds (Zeera)
1 tsp. garam masala
1 cup fresh coriander (Dhaniya) leaves-chopped
3-4 green chilies
1 small of ginger (Adrak)-sliced

Instructions
Fry the onion in the oil till brown. Mix all the ingredients together and add to the pot and stir till the tomato has become soft and the water has dried.
Add the meat and cook again to let the water dry. Add 3-4 glasses of water cover and leave to tenderize. When meat is almost done add Cauliflower. Cook till cauliflower is done and the water dries.
Garnish with fresh Dhaniya leaves, sliced ginger and sprinkle garam masala powder.
Serve with chapatti preferably Makai or Bajra Roti.
Serving: 6 to 8 persons
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Gobhi Keema

Ingredients
½ Kg. minced beef
250 grm. Gobhi
2 tomatoes
1 onion (large size)
6 tbs. oil
6 whole black pepper (Kali Mirch)
6 cloves (Laung)
1 black cardamom (Bari Ilaichi)
1/ tsp. cumin seeds (Zeera)
1 tsp. coriander (Dhaniya) powder
1 tsp. salt (according to taste).
¼ tsp. turmeric (Haldi) powder
¾ tsp. chili (Lal Mirch) powder
1 tsp. ginger (Adrak) paste
1 tsp. garlic (Lehsan) paste
½ tsp. garam masala powder

Instructions
Finely chop the onion and sauté in oil until light brown.
Add all the spices and finely chopped tomatoes.
Cook on medium heat till water is almost dried. Add mince meat mix and dry the water again.
Add 2 glasses of water cover and cook till meat is tenderized and the water dries.
Add Gobhi and cook till it is soft.
Sprinkle garam masala powder. Garnish with fresh green Coriander (Dhaniya) leaves, green chilies and Ginger (Adrak) slices and lemon juice.
Serve with chapatti (Makai or Bajra Roti)
Serving: 4 to 5 persons
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Gowar Phali

Ingredients
¼ Kg. Gowar phalli
3 cloves garlic (Lehsan)–chopped
50 ml oil (preferably mustard oil)
¼ tsp. chili crushed
¼ tsp. turmeric (Haldi) powder
1 tsp. salt (as per taste)
1 green chilies – chopped
½ tsp. cumin seeds (Zeera)
3-4 tbs. Imli paste or lemon juice OR
1 tbs. amchur powder

Instructions
Chop Gowar beans into half inch pieces. Boil in 1 cup of water till it is tender. Let the water dry up. Mesh the boiled beans and add all spices except Zeera and garlic and amchur powder. Lightly fry garlic and Zeera in oil and add the Gowar. Roast the mixture and then add Imli paste or lemon juice or amchur powder. Cook it for a couple of minutes.
Serve with chapati or besni, bajra or makai roti.
Serving: 3 persons.
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Kabab in Tomato Sauce

Ingredients
For Kabab:

250 GMS finely minced mutton or beef
1 tsp. ginger (Adrak) paste
1-2 green chilies coarsely chopped
1 medium onion coarsely chopped
Handful fresh coriander (Dhaniya) leaves
½ tsp. ground garam masala
1 slice of bread soaked and squeezed to remove water
1 tsp. salt

For gravy

½ Kg. Tomatoes
½ tsp. cumin seeds (Zeera)
1 tsp garlic (Lehsan) paste
1 tsp. ginger (Adrak) paste
1 tsp garam masala powder
2 medium onion chopped
½ cup oil
½ tsp. chili (Lal Mirch) powder
½ tsp. salt (according to taste)
½ cup cream
4-6 green chilies
2 tbs. chopped fresh coriander (Dhaniya) leaves.
¼ tsp. turmeric (Haldi) powder

Instructions
To make the Kabab:

Put the minced meat and all its spices to a grinder and grind well till all the ingredients are chopped well.
Form into oblong Kabab or meatballs and keep aside.
Gravy:
Remove skin of tomatoes and grind to make puree.
In another pot heat the oil, add Zeera and onion and sauté. Add all the spices (tomato puree, garlic, ginger, salt, Haldi garam masala and chili powder) along with a little water to prevent it from burning. Mix well. When the water has dried Add ½ cup of water and add the Kabab/meatballs carefully to it. Cover and allow to cook for about 10 minutes on medium flame. Add cream. Leave it for 2-3 minutes for Dum
Garnish with green chilies and fresh Coriander (Dhaniya) leaves
Serve with naan or paratha.
Serving: 2 to 3 persons
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Haleem

Ingredients
2 kg. beef (boneless)
1½ tbs. salt
2 tsp chili (Lal Mirch) powder
1 tsp turmeric (Haldi) powder
1 bay leaves (tezpatta)
½ kg. dal chana
300 grm. whole wheat
100 grm. barley (jaw)
1 cup oil
1 tsp. garam masala
1 large onion
3 to 4 Lemon (sliced) or juice
10-12 green chilies
1 cup chopped coriander (Dhaniya) leaves
¼ cup sliced ginger (Adrak)-Julian

Instructions
Soak all three grains overnight.
Fry the meat in oil. Add 1 tsp. salt, ½ tsp. Turmeric (Haldi) powder, 1 tsp. chili powder, bay leaf and 6-8 glasses of water. Cover and leave on low flame to tenderize until the meat is extremely soft.
Meanwhile, put the grains and dal in a pot with 1 tsp. salt, 1 tsp chili powder and ½ tsp Turmeric (Haldi). Add water and cook on low flame till very soft.
When meat and the grains are soft, mix them together, leave on a very low flame and keep mashing and mixing rigorously. It is ready when starts to boil and becomes bubbly.
Fry onion in oil (for Baghar) and for garnishing. Add the oil to the mixture and keep aside the fried onion for garnishing.
Remove from heat and serve with garam masala, fresh Coriander (Dhaniya) leaves, green chilies, fried onion and lemon.
TIP: whenever frying onion for "Baghar" 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.
Serving: 8 to 10 persons
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Kabab-Chapli

Ingredients
½ Kg. finely minced beef
1 medium sized onion chopped
2 eggs
½ tsp. salt (according to taste)
1 tsp ginger (Adrak) paste
1 tsp crushed cumin seeds (Zeera)
1 tbs. crushed Whole dried red chilies
1 tsp crushed coriander (Dhaniya) seeds
1 tsp anardana
2-3 green chilies chopped
½ cup of fresh coriander (Dhaniya) leaves
1 large tomato
1 tsp lemon juice or vinegar
100 grm. Makai ka Aata (Corn meal)
1 small onion sliced and fried till brown
Oil for shallow frying.
(DO NOT USE CORN FLOUR)

Instructions
Make small pieces of an omelet made with 2 eggs with a little salt and Black Peppercorn. (Kali Mirch)
Chop the tomatoes finely.
Add all the ingredients to the mince meat and leave to marinate in the refrigerator for 2-3 hours.
Mix the omelet pieces and then make into flat patties and fry in a little oil. Wait to turn until brown on one side.
Makes about 6 kebabs.
Serve with naan.
Serving: 3 persons
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Kabab-Gola

Ingredients
1 kg. finely grinded minced beef
1½ tsp. salt (according to taste)
1½ tbs. crushed chili
2 large onion-chopped
½ tbs. garam masala
2 tbs. lemon juice
1 tbs. ginger (Adrak) paste
1 tsp. garlic (Lehsan) paste
½ cup fresh coriander (Dhaniya) leaves
½ cup fresh mint (Podina) leaves
½ cup yogurt
2 tbs. raw crushed papaya
1 piece for smoke flavour
4-6 green chilies

Garnish
1 lemon

2 onion

Instructions
Chop and fry 1 large onion till brown. Mix the brown onion with all other spices, grind them and then add to the minced beef. Mix well, cover and leave in fridge to marinate for 3-4 hours.
Keep the smoldering coal in the pot containing the mixture ant cover it for few minutes for the meat to absorb the smoke.
Form into long kababs (like sausage) or balls and either fry in a little oil or cook in the oven.
Serve with sliced onion, Mint (Podina) chutney, lemon and paratha or naan.
Serving: 3 to 4 persons
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Kabab-Nargisy

Ingredients
for Kabab:

½ kg. beef cubes cut into very small pieces.
½ tsp. salt (according to taste)
1 cup dal chana-presoaked
7-8 Whole dried red chilies
1 medium onion-chopped
6-8 whole black pepper (Kali Mirch)
5-6 cloves (Laung)
1 black cardamom (Bari Ilaichi)
½ tsp. cumin seeds (Zeera)
1 stick of cinnamon (Dalchini)
1 tsp. ginger (Adrak)
2-3 green chilies-chopped
1 cup fresh coriander (Dhaniya) leaves
1 egg (raw)
4-5 hard-boiled eggs

for gravy

2 tbs. yogurt
¼ tsp. salt according to taste
1 small onion chopped
1/2 tsp chili (Lal Mirch) powder
¼ tsp. turmeric (Haldi) powder
2 tbs. oil

Instructions
Procedure for Kabab:
In a pot add all the spices along with the meat; add water enough to tenderize the meat and cook till extremely soft and water has dried.
Boil the dal separately till very soft and add to the meat. Cool and then grind all.
Add egg, green chilies and fresh Coriander (Dhaniya) leaves and mix well.
Coat the hard-boiled eggs well with this mixture to form solid balls and deep fry.
Procedure for gravy.
Sauté the onion in oil till brown. Add spices and yogurt and mix well. Add a little water to form gravy and simmer.
Garnish with fresh Coriander (Dhaniya) leaves.
Serving: 4 to 5 persons
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Kabab-Seekh

Ingredients
½ kg. finely grinded minced beef
½ tsp. salt (according to taste)
1 tsp. chili (Lal Mirch) powder
1 small onion-chopped
½ tsp. garam masala
1 small onion-chopped and fried
1 egg
1 tbs. lemon juice
½ tsp. ginger (Adrak) paste

Garnish

1 lemon
2 onion


Instructions
Mix all spices/ingredients together and add to the minced beef. Mix well, cover and leave in fridge to marinate for 3-4 hours.
Form into long kababs (like sausage) and either fry in a little oil or barbeque.
Serve with sliced onion, Mint (Podina) chutney, lemon and paratha or naan.
Serving: 2 to 3 persons
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Karhai Gosht

Ingredients
1 kg. mutton or chicken
2 tsp. ginger (Adrak) paste
2 tsp. garlic (Lehsan) paste
1 tsp. salt (according to taste)
1 tsp. freshly crushed black pepper (Kali Mirch)
½ tsp. red chili (Lal Mirch) powder
5-6 tomatoes (medium size)
3-4 green chilies
4 tbs. oil

Instructions
This dish is best cooked in a Wok (Karahi) but you can use a regular pot if you don’t have a Wok.
Add the meat in a pot with Garlic (Lehsan) & Ginger (Adrak) and leave on medium heat for the water to dry.
When that is done add 3 glasses of water, cover and leave to tenderize. If you're using chicken you don’t have to add water and can move on to the next step.
When the meat has softened, add everything, including the oil, except green chilies & tomatoes. Increase the heat to dry water if any then add green chilies & tomatoes.
Lower the heat and cook covered for
5-10 minutes till the tomatoes
have softened. Increase the heat and
evaporate all the water. The end result
should be with very little gravy.
Serve with Naan.
Serving: 3 to 4 persons
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Karhi

Ingredients
250 grm. yogurt
preferably one which is sour
Or 675 ml buttermilk or Lassi
6 tbs. besan
1 small onion chopped
1 tsp. salt (cording to taste)
½ tsp chili (Lal Mirch) powder
½ tsp turmeric (Haldi) powder
6-8 curry leaves (Karhi Patta)
¼ tsp mustard seeds (Rai)
¼ tsp carom seeds (Ajwain)
1 tsp. cumin seeds (Zeera)
1 pinch asafetida (Heeng)

Instructions
Whip the yogurt into a smooth paste.
Add basin, salt, pepper, Turmeric (Haldi) and chopped onion and mix well.
Add 3-4 glasses of water and leave
to cook partially covered on low heat.
When the onion has softened and the
curry has attained the desired consistency add PaKoray.

PAKORAY:

Ingredients
6 tbs. besan
½ tsp. salt
¼ tsp chili (Lal Mirch) powder
2-3 chopped green chilies
¼ tsp. cumin seeds (Zeera)
½ tsp. Baking powder OR
1 pinch of soda bi carbonate
1 pinch asafetida (Heeng)
1 small onion-chopped

Instructions
Mix together all the ingredients to make a thick paste and deep fry tablespoon fulls to make PaKoray.
BAGHAR: In about 1½ tbs. oil fry (Cumin Seeds (Zeera)), curry leaves, rai and Carom Seeds (Ajwain) and add together with hot oil to Karhi.
Remove from heat and serve with chapati or plain boiled rice.
Serve with rice or chapati
Serving: 4-5 persons
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Keema

Ingredients
½ kg. minced beef
2 tomatoes
1 onion (large size)
6 tbs. oil
6 whole black pepper (Kali Mirch)
6 cloves (Laung)
1 black cardamom (Bari Ilaichi)
1/4 tsp. cumin seeds (Zeera)
1 tsp. coriander (Dhaniya) powder
1 tsp. salt (according to taste).
¼ tsp. turmeric (Haldi) powder
¾ tsp. chili (Lal Mirch) powder
1 tsp. ginger (Adrak) paste
1 tsp. garlic (Lehsan) paste

Instructions
Finely chop the onion and sauté in oil until light brown.
Add all the spices and finely chopped tomatoes.
Cook on medium heat till water is almost dried. Add mince meat mix and dry the water again.
Add 2 glasses of water cover and cook till meat is tenderized and the water dries.
Garnish with fresh green Coriander Seeds (Dhaniya) leaves, green chilies and Ginger (Adrak) slices.
Serve with naan
Serving: 4 to 5 persons
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Keema Palak

Ingredients
½ kg. minced beef
250 grm. Palak - chopped
2 tomatoes
1 onion (large size)
6 tbs. oil
6 whole black pepper (Kali Mirch)
6 cloves (Laung)
1 black cardamom (Bari Ilaichi)
1/4 tsp. cumin seeds (Zeera)
1 tsp. coriander (Dhaniya) powder
1 tsp. salt (according to taste).
¼ tsp. turmeric (Haldi) powder
¾ tsp. chili (Lal Mirch) powder
1 tsp. ginger (Adrak) paste
1 tsp. garlic (Lehsan) paste
1 tbs. dill (Soya) or
1 tsp. fenugreek (Methi) leaves-Kasuri

Instructions
Finely chop the onion and sauté in oil until light brown.
Cook on medium heat till water is almost dried. Add mince meat mix and dry the water again.
Add 2 glasses of water cover and cook till meat is tenderized and the water dries.
Add Palak and cook till the water dries.
Sprinkle garam masala powder. Garnish with green chilies and Ginger (Adrak) slices and lemon juice.
Serve with naan
Serving: 4 to 5 persons
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Keema-Chatpata

Ingredients
½ Kg. mince meat
½ tsp. salt (according to taste)
¼ tsp. turmeric (Haldi) powder
¼ tsp. ginger (Adrak) paste
½ tsp. garlic (Lehsan) paste
½ tsp red chili (Lal Mirch) powder
3-4 Whole dried red chilies
4-5 black pepper (Kali Mirch)
4-5 cloves (Laung)
1 black cardamom (Bari Ilaichi)
1 bay leaves (tezpatta)
2 tbs. yogurt
1 medium tomato chopped
1 medium onion chopped
3 tbs. oil

For garnishing
4 tbs. fresh coriander (Dhaniya) leaves-chopped
2-3 green chilies

Instructions
Heat the oil in a pan and sauté the onion till light brown.
Add the spices along with the Garlic (Lehsan) and Ginger (Adrak) paste. Mix well.
Add the mince meat, stir till the spices have mixed well with it and its water has dried.
Add 1 glass of water to it and leave on medium heat to tenderize.
When half done add the yogurt and tomatoes. Cook till all the water has dried.
Mix well and garnish with chopped fresh Coriander Seeds (Dhaniya) and chopped green chili.

Serve hot with naan
Serving: 4 to 5 persons.
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Khandvian

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

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

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

Ingredients
2 Kg. beef (boneless)
1½ tbs. salt
2 tsp chili (Lal Mirch) powder
1 tsp turmeric (Haldi) powder
2 bay leaves (tezpatta)
350 grm. dal chana
100 grm. masoor Dhuli
100 grm. Moong Dhuli
50 grm. rice
50 grm. dal Toor
50 grm. dal maash Dhuli
250 grm. whole wheat
50 grm. barley
1 cup oil
1 tsp. garam masala
2 large onion
3 to 4 Lemon (sliced) or juice
10-12 green chilies
1 cup chopped coriander (Dhaniya) leaves
¼ cup sliced ginger (Adrak) (Julian)

Instructions
Soak all three grains overnight.
Fry the meat in oil. Add 1 tsp. salt, ½ tsp. Turmeric (Haldi) powder, 1 tsp. chili powder, bay leaf and 6-8 glasses of water. Cover and leave on low flame to tenderize until the meat is extremely soft.
Meanwhile, put the grains and dal in a pot with 1 tsp. salt, 1 tsp chili powder and ½ tsp Turmeric (Haldi). Add water and cook on low flame till very soft.
When meat and the grains are soft mix them together, leave on a very low flame and keep mashing rigorously and mixing. It is ready when starts to boil and becomes bubbly.
Fry onion in oil (for Baghar) and for garnishing. Add the oil to the mixture and keep aside the fried onion for garnishing.
Remove from heat and serve with garam masala, fresh Coriander (Dhaniya) leaves, green chilies, fried onion and lemon.

TIP: whenever frying onion for "Baghar" or as accompaniment with Khichra, 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.
Serving: 8 to 10 persons
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Khichri-Dal Masoor

Ingredients
1¼ cup rice-presoaked
1¼ cup dal masoor (Dhuli)
¼ cup oil/ghee
1 tsp. salt (according to taste)
1 black cardamom (Bari Ilaichi)
6 cloves (Laung)
8 whole black pepper (Kali Mirch)
1” stick of cinnamon (Dalchini)
½ tsp. cumin seeds (Zeera)
1 tsp. garlic (Lehsan) paste
1 tsp ginger (Adrak) paste
1 medium sized onion sliced

Instructions
Sauté the onion slices in oil till light brown.
Add ½ cup of water and spices and mix well.
Add the presoaked rice and dal to the pot and water so much so that it reaches about 1½ cm. (half an inch) above the surface of the rice.
Cover and cook on medium heat till the water has dried and the rice has softened.
Lower the heat to the minimum (dum) and remove after 5 minutes.
Serve with Garlic (Lehsan) chutney or pickle(Achaar)
Serving: 3 persons
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Khichri-Dal Moong

Ingredients
1¼ cup rice-presoaked
1¼ cup dal Moong
¼ cup oil/ghee
1 tsp. salt (according to taste)
1 black cardamom (Bari Ilaichi)
6 cloves (Laung))
8 whole black pepper (Kali Mirch)
1” stick of cinnamon (Dalchini)
½ tsp. cumin seeds (Zeera)
1 tsp. garlic (Lehsan) paste
1 tsp ginger (Adrak) paste
1 medium sized onion sliced

Instructions
Sauté the onion slices in oil till light brown.
Add ½ cup of water and spices and mix well.
Add the presoaked rice and dal to the pot and water so much so that it reaches about 1½ cm. (half an inch) above the surface of the rice.
Cover and cook on medium heat till the water has dried and the rice has softened.
Lower the heat to the minimum (dum) and remove after 5 minutes.
Serve with Garlic (Lehsan) chutney or pickle(Achaar) or onion rings with mint chutney
Serving: 3 persons
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Khicry-Dal Chana

Ingredients
1 cup dal chana
1 cup rice soaked for about 30 minutes
5 tbs. oil
1 medium sized onion sliced
1 tbs. ginger (Adrak) paste
1 tbs. garlic (Lehsan) paste
1 tsp. whole cumin seeds (Zeera)
6 black pepper (Kali Mirch)
6 cloves (Laung)
1 black cardamom (Bari Ilaichi)
½ inch piece of cinnamon (Dalchini)
1 tsp. salt (according to taste)

Instructions
Add about 3 cups of water and boil till the dal becomes tender. Drain and keep aside.
In another pan, heat the oil and add the onions. Sauté till it starts to turn brown.
Add the Ginger (Adrak), Garlic (Lehsan), Cumin Seeds (Zeera)), Black Peppercorn. (Kali Mirch), Clove (Laung), Ilaichi, cinnamon and salt along with ½ cup of water. Mix well and allow the water to dry. Add Dal Chana and presoaked rice.
Add water so that it reaches about a 1½ cm above the level of the rice and dal.
Cover and cook till water dries and the rice and moong are tender.
Reduce heat to the minimum, cook in their own steam (dum) for another 5 minutes and remove.
Serve with garlic chutney or Achaar.

Serving: 4 to 5 persons
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Koftay

Ingredients
Meatballs:
1/2 Kg. minced beef
½ tsp. salt (according to taste)
1 tsp garam masala powder
4-6 green chilies chopped
1 onion chopped
1 tsp ginger (Adrak) paste
1 slice of bread soaked in either milk or water
1 tbs. yogurt

Gravy:
2 medium onion chopped
½ tsp. salt (according to taste)
1/4 tsp turmeric (Haldi)
1/2 tsp chili (Lal Mirch) powder
2 tbs. coriander (Dhaniya) powder
1/2 tsp ginger (Adrak) paste
4 tbs. yogurt
3 tbs. oil

Instructions
Grind together all the meatball ingredients and make into medium sized meatballs.

Fry the chopped onion in oil on low heat until brown. Remove from the oil.
In hot oil add all the spices mixed with 2 cups of water.
When the gravy starts to boil, crush the fried onions and add them in.
Add the meatballs and cook on low heat till done. Garnish with fresh Dhaniya leaves.
Serve with chapati or naan.
Serving: 4 persons
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Liver

Ingredients
1/2 kg liver (lamb/chicken)
1 tsp. garlic (Lehsan) paste
1 tsp. ginger (Adrak) paste
1 tsp. salt (according to taste)
¼ tsp. turmeric (Haldi) powder
½ tsp. chili (Lal Mirch) powder
3 tsp. yogurt
1 small tomato-chopped
1 small onion-chopped
½ cup fresh coriander (Dhaniya) leaves
2-3 green chilies-chopped
1 tbs. fenugreek (Methi) leaves (Kasuri)
2-3 tbs. oil

Instructions
Sauté the onion in oil till transparent-light brown. Add the spices, yogurt and liver.
Cook for 2-3 minutes till water dries on medium heat. Do not overcook otherwise it will become hard.
Serve with chapati
Serving: 2 to 3 persons
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Lobia Keema

Ingredients
½ kg. minced beef
200 grm. Lobia beans (chopped)
2 tomatoes
1 onion (large size)
6 tbs. oil
6 whole black pepper (Kali Mirch)
6 cloves (Laung)
1 black cardamom (Bari Ilaichi)
1/4 tsp. cumin seeds (Zeera)
1 tsp. coriander (Dhaniya) powder
1 tsp. salt (according to taste).
¼ tsp. turmeric (Haldi) powder
¾ tsp. chili (Lal Mirch) powder
1 tsp. ginger (Adrak) paste
1 tsp. garlic (Lehsan) paste
½ tsp. garam masala powder

Instructions
Finely chop the onion and sauté in oil until light brown.
Add all the spices including yogurt and finely chopped tomatoes.
Cook on medium heat till water is almost dried. Add mince meat mix and dry the water again.
Add 2 glasses of water cover and cook till meat is tenderized and the water dries.
Add Lobia and cook till the Lobia beans are soft.
Sprinkle garam masala powder. Garnish with green chilies and Ginger (Adrak) slices and lemon juice.
Serve with naan
Serving: 4 to 5 persons
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Matar Keema

Ingredients
½ kg. minced beef
250 grm. Matar
2 tomatoes
1 onion (large size)
6 tbs. oil
6 whole black pepper (Kali Mirch)
6 cloves (Laung)
1 black cardamom (Bari Ilaichi)
1/4 tsp. cumin seeds (Zeera)
1 tsp. coriander (Dhaniya) powder
1 tsp. salt (according to taste).
¼ tsp. turmeric (Haldi) powder
¾ tsp. chili (Lal Mirch) powder
1 tsp. ginger (Adrak) paste
1 tsp. garlic (Lehsan) paste
½ tsp. garam masala powder

Instructions
Finely chop the onion and sauté in oil until light brown.
Add all the spices and finely chopped tomatoes.
Cook on medium heat till water is almost dried. Add mince meat mix and dry the water again.
Add 2 glasses of water cover and cook till meat is tenderized and the water dries.
Add Matar and cook till it is soft.
Sprinkle garam masala powder. Garnish with fresh green Coriander (Dhaniya) leaves, green chilies and Ginger (Adrak) slices and lemon juice.
Serve with naan
Serving: 4 to 5 persons
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Mixed Vegetables

Ingredients
1 tsp fenugreek (Methi) leaves
1 tomato
1 medium onion-chopped
1 tsp cumin seeds (Zeera)
½ tsp. salt to taste
1/4 tsp turmeric (Haldi) powder
3-4 green chilies chopped
2-3 tbs. oil
½ cup cauliflower -chopped
4 pcs. Arvi
2 potatoes
1 capsicum
1 radish
½ cup all type of beans-chopped
1 turnip (Shaljam)
1 beetroot (Chuqandar)
½ cup cabbage chopped
½ cup peas
1 eggplant (Bengan)
1 carrot

Instructions
This dish is made with as many vegetables as you like. Their quantity should be adjusted according to your needs and the size of the vegetable available. The following is a list of the vegetables that make a great dish, but you can adjust it according to your own personal likes/dislikes:
Potato, Cabbage, Cauliflower, Eggplant, Radish, Bell peppers, Carrot, Peas, assorted beans, beetroot. All chopped.
Heat the oil and add all the ingredients and spices.
Cover and cook on very low heat till the water has dried and all the vegetables have become soft. It is better if they are a little bit crunchy.
DO NOT ADD EXTRA WATER. LET THEM COOK IN THEIR OWN JUICES.
Serve with naan or boiled rice
Serving: 4 persons
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Murgh Cholay

Ingredients
½ kg. chicken
1 tsp. salt (according to taste)
¼ tsp. turmeric (Haldi) powder
1 tsp. chili (Lal Mirch) powder
1 medium onion-chopped
2 cups Chana boiled.
(Chick peas/Garbanzo beans)
1 tsp. ginger (Adrak) paste
1 tsp. garlic (Lehsan) paste
¼ tsp. garam masala
6 tbs. oil
2 medium tomatoes
2 green chilies
1 tsp. fresh coriander (Dhaniya) leaves

Instructions
Fry the half of the onion in oil till it starts to turn brown. Add Garlic (Lehsan), Ginger (Adrak), salt, chili powder and Turmeric (Haldi). Fry for a minute.
Add chicken and tomatoes. Add a little water if you're using mutton.
When the meat is tender add the Chana and cook for 3-4 minutes.
Mash the Chana slightly to create gravy.
Add garam masala, green chilies, and Coriander Seeds (Dhaniya) leaves on top.
Fry the remainder of the onions in a little oil and when they're brown and crispy add them in.
Serve with naan.
Serving: 2 to 3 persons
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Salan-Sabzi Gosht

Ingredients
1 kg mutton
1½ tsp. salt (according to taste)
1 tsp chili (Lal Mirch) powder
4 tbs. coriander (Dhaniya) powder
¼ tsp. turmeric (Haldi) powder
200 grm. onion chopped
½ cup oil
1 tsp garam masala
1 tsp ginger (Adrak) paste
1 tsp garlic (Lehsan) paste
2 large size tomato-pealed

Instructions
Fry the onion on low flame then remove from the oil and spread out on a plate to dry out.
Meanwhile in the hot oil add all the spices with a few tbs. of water and mix well aver medium heat.
Then add the meat and stir until the water has dried.
Then add 2-3 glasses of water, cover and leave on low heat to tenderize.
When the water is half dried, crush the onion you fried earlier and add to it.
At this point you can either continue cooking as it is and let the meat soften and cook till the desired consistency of curry remains OR you can add some vegetable to it..
such as potato cut into quarters, Bhindi, lauki, Arvi, Kaddoo, potato/peas, carrot, or Tinday.
This type of Salan should be watery in consistency.

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Salan-Sada (Mutton Curry)

Ingredients
1 kg mutton
1½ tsp. salt (according to taste)
1 tsp chili (Lal Mirch) powder
4 tbs. coriander (Dhaniya) powder
¼ tsp. turmeric (Haldi) powder
200 grm. onion chopped
½ cup oil
1 tsp garam masala
1 tsp ginger (Adrak) paste
1 tsp garlic (Lehsan) paste
2 large size tomato-pealed

Instructions
Fry the onion on low flame then remove from the oil and spread out on a plate to dry.
Meanwhile in the hot oil add all the spices with a few tbs. of water and mix well aver medium heat.
Add the meat and stir until the water has dried.
Add 2-3 glasses of water, cover and leave on low heat to tenderize.
When the water is half dried, crush the onion you fried earlier and add to it. Add finely chopped tomato.
Cook it and let the meat soften and he desired consistency of curry is achieved.
Serving: 6 to 8 persons

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Salan-Shaljam Gosht

Ingredients
1 Kg. Mutton
½ Kg Shaljam peeled and cut into pieces of 1 to 2 inches.
¼ tsp. turmeric (Haldi) powder
1 tsp. chili (Lal Mirch) powder
3 tbs. coriander (Dhaniya) powder
2-3 medium onion–chopped or sliced
½ cup oil
1 tbs. ginger (Adrak) paste
1 tsp. garlic (Lehsan) paste
1 tsp. garam masala powder
6-8 cloves (Laung)
6-8 black pepper (Kali Mirch)
2 black cardamom (Bari Ilaichi)
1-1½ tsp. salt (according to taste)
1 cup fresh coriander (Dhaniya) leaves
2-3 green chilies – chopped
1-2 Lemon

Instructions
Fry the onion in oil till brown. Remove the onion and grind.
Add Haldi, Dhaniya, Mirch, garlic, ginger and salt in the oil. Fry with little water till it dries.
Add mutton and ground onion and cook till water dries again.
Add 3 to 4 glasses of water, cover and cook till the meat tenderizes.
When meat is almost done add Shaljam and cook till the Shaljam are done and the required gravy is left. Cook throughout on low heat.
Garnish with fresh Dhaniya, green chilies and lemon.
Serve with naan.
Serving: 6 – 8 persons
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Salan-Shaljam Gosht Bhunawa

Ingredients
1 Kg. mutton
800 grm. Kg. Shaljam-chopped
1½ tsp. salt (according to taste)
2 tbs. coriander (Dhaniya) powder
¼ tsp. turmeric (Haldi) powder
1 tsp. chili (Lal Mirch) powder
2 medium onion-chopped
4-6 tbs. oil
1 tsp. ginger (Adrak) paste
½ tsp. garlic (Lehsan) paste
2 tomato-chopped
6-8 whole black pepper (Kali Mirch)
3-4 cloves (Laung)
2 black cardamom (Bari Ilaichi)
¼ tsp. cumin seeds (Zeera)
1 tsp. garam masala
1 cup fresh coriander (Dhaniya) leaves-chopped
3-4 green chilies
1 small of ginger (Adrak)-sliced

Instructions
Fry the onion in the oil till brown. Mix all the ingredients together and add to the pot and stir till the tomato has become soft and the water has dried.
Add the meat and cook again to let the water dry. Add 3-4 glasses of water cover and leave to tenderize. When meat is almost done add Shaljam. Cook till Shaljam is done and the water dries.
Garnish with fresh Dhaniya leaves, sliced ginger and sprinkle garam masala powder.
Serve with chapatti preferably makai or bajra roti.
Serving: 6 to 8 persons
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Salan-Stew

Ingredients
1 Kg. mutton/chicken/beef
250 gm onion chopped
250 gm tomato chopped
1 tsp garlic (Lehsan) paste
1 tsp ginger (Adrak) paste
5-6 whole black pepper (Kali Mirch)
4-6 cloves (Laung)
2 black cardamom (Bari Ilaichi)
3 green cardamom (Chhoti Ilaichi)
½ tsp. cumin seeds (Zeera)
1½ tsp. salt (according to taste)
8-10 Whole dried red chilies
1 tbs. coriander (Dhaniya) whole seeds or powder
1 stick cinnamon (Dalchini)
1 bay leaves (tezpatta)
100 gm yogurt
½ tsp. turmeric (Haldi) powder
½ cup oil

Instructions
Sauté the onion in oil till transparent.
Add the meat and dry its water.
Add all the ingredients and enough water to allow it to tenderize.
Cover and cook on low heat till meat becomes tender.
Garnish with fresh Coriander Seeds (Dhaniya) leaves and chopped green chilies.
Serve with naan.
Serving: 6 to 8 persons
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Salan-Tinday Gosht

Ingredients
1 Kg. Mutton
½ Kg Tinday peeled and cut into half.
¼ tsp. turmeric (Haldi) powder
1 tsp. chili (Lal Mirch) powder
3 tbs. coriander (Dhaniya) powder
2-3 medium onion –chopped or sliced
½ cup oil
1 tbs. ginger (Adrak) paste
1 tsp. garlic (Lehsan) paste
1 tsp. garam masala powder
6-8 cloves (Laung)
6-8 black pepper (Kali Mirch)
2 black cardamom (Bari Ilaichi)
1-1½ tsp. salt (according to taste)
1 cup fresh mint (Podina)

Instructions
Fry the onion in oil till brown. Remove the onion and grind.
Add Haldi, Dhaniya, Mirch, garlic, ginger and salt in the oil. Fry with little water till it dries.
Add mutton and ground onion and cook till water dries again.
Add 3 to 4 glasses of water, cover and cook till the meat tenderizes.
When meat is almost done add Tinday and cook till the Tinday are cooked and the required gravy is left. Cook throughout on low heat.
Garnish with fresh mint (Podina) leaves.
Serve with naan.
Serving: 6 – 8 persons
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Salan-Tomato Gosht

Ingredients
1 Kg. mutton /chicken
1-1½ tsp. salt (according to taste)
¼ tsp. turmeric (Haldi) powder
1 tsp. chili (Lal Mirch) powder
2 tbs. coriander (Dhaniya) powder
3 medium onion-chopped
4-6 tbs. oil
1 tsp. ginger (Adrak) paste
½ tsp. garlic (Lehsan) paste
½ kg. tomato-chopped
6-8 whole black pepper (Kali Mirch)
3-4 cloves (Laung)
2 black cardamom (Bari Ilaichi)
¼ tsp. cumin seeds (Zeera)
1 cup fresh coriander (Dhaniya) leaves-chopped
3-4 green chilies
1 small of ginger (Adrak) – sliced
3-4 tbs. yogurt

Instructions
Fry the onion in the oil till brown. Mix all the ingredients together and add to the pot and stir till the water has dried.
Peel the skin of tomato and grind to make puree. Add all the ingredients and the meat. Cook again to let the water dry. Add 3-4 glasses of water cover and leave to tenderize. (No water required for chicken)
Garnish with fresh Dhaniya leaves and
chopped green chilies.
Serve with chapatti or naan or boiled rice.
Serving: 4 to 5 persons
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Salan-Turai Gosht

Ingredients
1 Kg. mutton
1-1½ Kg Zucchini (Turai)
1-1½ tsp. salt (according to taste)
¼ tsp. turmeric (Haldi) powder
1 tsp. chili (Lal Mirch) powder
2 tbs. coriander (Dhaniya) powder
1 medium onion-chopped
4-6 tbs. oil
1 tsp. ginger (Adrak) paste
½ tsp. garlic (Lehsan) paste
2 tomato-chopped
6-8 whole black pepper (Kali Mirch)
3-4 cloves (Laung)
2 black cardamom (Bari Ilaichi)
¼ tsp. cumin seeds (Zeera)
½ tsp. garam masala
½ cup fresh mint (Podina) leaves-chopped
3-4 green chilies
1 small ginger (Adrak) - sliced

Instructions
Fry the onion in the oil till brown. Mix all the ingredients together and add to the pot and stir till the tomato has become soft and the water has dried.
Add the meat and cook again to let the water dry. Add 3-4 glasses of water cover and leave to tenderize. When meat is almost done add, Turai (Zucchini). Cook on high heat till water dries.
Garnish with fresh mint leaves and green chilies.
Serve with chapati
Serving: 4 to 5 persons
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Shrimps Salan

Ingredients
½ Kg. shrimps (de-veined)
1 onion chopped
1/3 tsp. salt (according to taste)
½ tsp chili (Lal Mirch) powder
¼ tsp turmeric (Haldi) powder
¼ tsp garam masala powder
1 pinch of dried fenugreek (Methi) Leaves
2 tbs. yogurt
1 tomato
2-3 whole green chilies
2-3 tbs. oil

Instructions
Sauté the onion in oil till transparent.
Add all the spices, tomato and yogurt.
Mix well and add the fish pieces.
Add a few tbs. of water if necessary.
Cover and cook on medium-low heat for 10-15 minutes. Shrimps take lesser time to cook.
Serve with naan or boiled rice.
Serving: 2 persons
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Tahari

Ingredients
1¼ cup rice (presoaked at least 1 hour)
1½ tsp. garlic (Lehsan) paste
½ tsp. ginger (Adrak) paste
1 tsp. salt (according to taste)
½ tsp. turmeric (Haldi) powder
6 cloves (Laung)
1 black cardamom (Bari Ilaichi)
1 stick of cinnamon (Dalchini)
1 large tomato
2-3 green chilies
3-4 potatoes peeled and cut in half
1 medium sized onion
3-4 tbs. oil
½ tsp. cumin seeds (Zeera)
6 whole black pepper (Kali Mirch)

Instructions
Fry the sliced onion in oil until transparent.
Add all spices including green chilies and chopped tomato along with ½ cup of water and cook on medium flame until the spices are well mixed and the tomato has softened.
Add the potato and 1 glass of water, cover and cook till the potatoes are almos