Wishing you all a very happy and a prosperous new year.

SMOKED CRISPY KABOB

INGREDIENTS

1. 1/2 kg mince meat (keema)
2. 400 gms boiled mashed potatoes
3. 6 cloves of garlic
4. 1'' ginger
5. 8 whole red chillies
6. 1tbsp garam masala
7. 1 tsp chat masala
8. 2chopped green chillies
9. 3 chopped spring onions
10. 1/2 cup chopped coriander leaves
11. salt to taste
12. oil for frying

METHOD

• boil keema with garlic,ginger,red chillies,salt and 1 tbsp vinegar
• grind the boil keema and mix mashed potatoes,garam masala powder,chat masala with one beaten egg.
• mix all the chopped green onion,chilli,mint and coriander.
• put this mixture in a pot make a depression in the center ,put a red hot charcoal then pour 1tsp ghee over burning coal then immediately close the pot.leave it as such for 15 minutes,then open the pot discard the coal,mix the keema mixture well
• make one kabab and fry .
• check the seasoning .then  make and shallow fry all the kebabs
• serve hot with chutney.

MARWARI BESAN

INGREDIENTS

1. 1/2 cup chick pea flour
2. 1 onion sliced
3. 1/2cup peas
4. 1tbsp oil
5. 1tsp cumin seeds
6. 5 curry leaves
7. 4green chillies
8. 1/2tsp red chilli powder
9. 1/4 tsp turmeric powder
10. salt to taste

METHOD

• in a bowl mix chick pea flour,salt,turmeric powder,red chilli powder add enough water to make thin batter.
• In a wok heat oil add cumin seeds,curry leaves chopped green chillies then sliced onion and peas fry it .
• add batter in the wok ,continuously starring it ,on medium flame approximately for ten minutes .
• add chopped green coriander leaves.
• serve it hot with crispy paratha.

BEETROOT and PEAS TARKARI

INGREDIENTS

1. 1cup grated beetroot
2. 1/2 cup peas
3. 1small onion ,chopped
4. 1'' ginger,chopped
5. 4 green chillies,chopped
6. 2 tomatoes ,chopped
7. 1/2 tsp cumin seeds
8. 1tsp red chilli powder
9. salt to to taste
10. 2tbsp oil
11. 1lemon juice
12. 1/2 cup chopped coriander leaves

METHOD

• heat oil in a pan ,add cumin seeds when colour of seeds changed add chopped onion saute' it
• add ginger and chopped green chillies and ginger stir it few minutes
• add grated beetroot cook 5 minutes,
• add red chilli powder ,salt ,peas and tomatoes cover it and cook for 5-6 minutes on medium heat.
• when peas and tomatoes are tender add chopped coriander leaves
• add lemon juice if you like.
• serve it  with roti or rice.

KABLI CHANNA with RAJMA

INGREDIENTS

1. 200 gm kabli channa
2. 100 gm rajma(kidney beans)
3. 1/2 tsp soda bi carb
4. 1 onion chopped
5. 1tbsp ginger, garlic paste
6. 1tsp red chilli powder
7. 1/4 tsp turmeric powder
8. 1tbsp roasted cumin powder
9. 3 tomatoes puree
10. 3tbsp oil/pure ghee
11. 1tsp garam masala(4 cloves,1''cinnamom,1black cardamom, pinch of nutmeg,mace powder each)
12. chopped coriander and chopped ginger.

METHOD

•  soak kabli channa and rajma with soda bi carb for 3-4 hours.
• boil both with salt until very soft.
• heat oil or ghee saute chopped onion,add ginger garlic paste, fry it .
• add chilli powder,turmeric powder,cumin powder with 2tsp of water fry the masala well.
• add cooked channa and rajma fry 2 minutes.
• blend tomatoes with 2tsp of cooked rajma and channa,
• add to the cooking mixture, stir well and cook it for 10 minutes
• check the seasoning.
• add garam masala powder.
• garnish with chopped coriander,green chillies and chopped ginger.
• serve hot with boiled rice.

MEAT CURRY with SPINACH (PALAK GOSHT)

INGREDIENTS

1. 1/2 kg mutton
2. 1 grated onion
3. 1tbsp ginger,garlic paste
4. 1tbsp red chilli powder
5. 1tbsp coriander powder
6. 1/4 tsp turmeric powder
7. 1tsp salt
8. 1/2 cup yogurt
9. 1tsp lemon juice
10. 1/2tsp garam masala
11. 1/2 cup oil
12. 1kg spinach
13. 3 green chillies

METHOD
for the marinade:

• in yogurt add grated onion,ginger,garlic paste,turmeric powder,chilli powder,coriander powder,salt and lime juice.Mix the mutton and leave in the marinade for four hours.
• heat oil in a pan and saute one chopped onion .
• add the marinaded mutton and cook on slow heat for 20 minutes,stirring occasionally
• when meat is3/4 done and oil separates from masala,
• add finely chopped spinach and green chillies in the cooking mutton.
• cover and cook on medium heat until meat and spinach are cooked.
• check the seasoning.
• add the garam masala cover the pot for five minutes.
• serve with chapati or boiled rice.

STUFFED EGGPLANT(BHURWAN BAINGAN)

INGREDIENTS

1. 500 gm small baingan
2. 1 onion paste
3. 1 tbsp ginger garlic paste
4. 1 tsp coriander powder
5. 1 tsp cumin powder
6. 1/4 tsp turmeric powder
7. 1 tbsp red chilli powder
8. 1 tsp roasted peanut powder
9. 1 tsp roasted coconut powder
10. 1 tsp roasted sesame seed powder
11. salt to taste
12. 1/2 cup oil
13. 1tbsp tamarind pulp
14. 1tsp garam masala

METHOD

• Cut baingan in four sections ,but remain joined at the top, dip them in salted water.
• Heat oil  in a pan and fry baigan .take them out in a dish.
• In the same oil fry onion,ginger, garlic paste until its raw smell is gone.
• Add all the dry spices with 2tbsp water, fry the masala till nice aroma comes.
• Add fried baingan in masala stir well .
• Cook it for five minutes.
• Dissolve tamarind paste in 1/4 cup of water and mix in the masala stir well .
• Check the seasoning.add garam masala powder.
• Cover the pan and simmer it for ten minutes.
• Garnish it with chopped coriander leaves.
• Serve with chapati or rice.

RAJASTHANI DHOKLA with DAAL

INGREDIENTS

1. 3 cups corn flour
2. 1 tbsp chilli powder
3. 4 green chillies chopped finely
4. 1 tbsp coriander powder
5. 1 tsp cumin seeds pounded
6. 1 tsp ajwain
7. 1 tbsp garlic paste
8. 1 tbsp ginger paste
9. 2 onion paste

10. 1 tsp garam masala
11. 4 tsp papad khar
12. 1 cup chopped green coriander leaves
13. 1 tsp salt
14. 3 cups hot water
15. Sesame oil

METHOD

In a pan boil water add papad khar

• In a big bowl mix all the ingredients very well
• Add hot papad khar water in the above mixture and mix with fork or spoon
• When it cools down make dough.
• Take a fist full dough and  make dhokla (shape it like a hollow pyramid)
• Heat water in steam cooker or in a pressure cooker put inverted sieve and arrange dhoklas on it .water should not touch dhokla
• Close the pressure cooker without its weight(whistle)
• Cook it for 15 minutes on high heat then 20 minutes medium heat.
• Dish out and pour some sesame oil over it.
• Serve hot with dal.

DAL

1. 1 cup split black lentils(urhad)
2. 1/4 cup channa dal
3. 1 tbsp ginger,garlic paste
4. 1 tsp red chilli powder
5. 1 tsp coriander powder
6. 1/4 tsp turmeric powder
7. 1 tsp oil
8. Salt to taste
9. 1 tsp garam masala

For tempering

2 tbsp ghee

1onion sliced

4 cloves of garlic sliced

1 tsp cumin seeds

2 whole red chillies

METHOD

• Soak both dals for 30 minutes
• Heat 2cups of water add all the ingredients except garam masala
• Pressure cook for15 minutes and allow the pressure to drop by itself.
• Add garam masala powder  
• Check the seasoning
• For tempering heat ghee add garlic,cumin seed and sliced onion when they are golden brown pour over dal
• Garnish with chopped coriander leaves.

Dhokla is a popular dish in Rajasthan,speciality of Mewar region. It is a very tasty dish. Simple to make and delicious to eat.

LAAL GOSHT

INGREDIENTS

1. 1kg mutton
2. 40 whole red mathania chillies
3. 3 onion sliced
4. 1cup yogurt
5. 3tbsp garlic paste
6. 2tbsp ginger paste
7. 4 tbsp coriander powder
8. 1tsp roasted cumin powder
9. 1/2tsp turmeric powder
10. 5tbsp oil
11. 2tbsp pure ghee
12. 2 cloves of chopped garlic
13. 4cloves
14. salt to taste

METHOD

• remove seeds from red chillies,soak them in hot water, when they become soft grind them to a smooth paste.
• in 1 cup yogurt add chilli paste,turmeric powder,roasted cumin powder,coriander powder and salt.
• heat oil add pounded garlic when it becomes pink add sliced onion fry it golden brown
• add mutton and fry till its colour change .
• add yogurt mixture mix well let it simmer on a slow fire.
• when the meat is tender and masala is well fried .
• check the seasoning
• heat ghee and add the chopped garlic and 4 cloves when the aroma comes,add it to the the meat and cover it so that it gets a nice aroma of garlic and cloves
• serve hot with rice or missi roti or chapati

CHUTPATI MIRCHON KA SALAN

INGREDIENTS

1. 1/2 kg green chillies
2. 1/4tsp kalongi
3. 1/2 cup oil
4. 8 curry leaves
5. 1/2 tsp cumin seeds
6. 1tbsp ginger,garlic paste
7. 2tbsp fried onion paste
8. 1tsp cumin seed powder
9. 1tsp coriander powder
10. 1tbsp red chili powder
11. 1tbsp coconut powder
12. 1tbsp roasted peanut powder
13. 1tbsp roasted sesame seed powder
14. 1tbsp tamarind paste dissolve in 1/4 cup water
15. salt to taste

METHOD

• wash dry and slit chillies, remove seeds.
• heat oil add cumin seeds,curry leaves ,
• add chillies and fry for two minutes,remove them from oil.
• In the same oil add ginger, garlic paste,fry 2 minutes then add fried onion paste and all dry masala with some water fry the masala very well.
• add tamarind paste in the masala and cook until oil starts separating
• check the seasoning
• add fried chillies in masala ,mix well sprinkle kalongi seeds on it.
• cover the pot and put it on dam
• serve with roti or boiled rice.

HALEEM

INGREDIENTS

1. 1kg boneless meat(chicken or mutton)
2. 2 onion
3. 2tbsp garlic paste
4. 2tbsp ginger paste
5. 2tbsp red chili powder
6. 1tsp turmeric powder
7. 1tbsp coriander powder
8. 2tbsp roasted cumin powder
9. 1tsp salt
10. 3/4 cup oil
11. 500 gm wheat (without husk)
12. 300 gms mix dal(moog,masoor,arhar,urad,channa and rice)
13. 1tbsp garam masala powder
14. 10 green chillies chopped or to taste
15. ginger Juline's,chopped coriander leaves

METHOD

• soak wheat ,and dals separately over night.
• boil them separately with salt.
• when they are tender mash them with hand blender.
• cook meat like korma with above spices
• mash meat very well with wooden spoon or hand blender.
• in a big pot mix mashed meat,dals and wheat.
• add water and cook, keep stirring and blending until it looks like a smooth past ,add garam masala powder and  chopped green chillies.
• check the seasoning.
• heat 2tbsp ghee fry one onion slices and whole garam masala,pour over haleem
• garnish with ginger Juline's and chopped coriander
• serve hot with onion,chopped chillies and lemon slices.

CHICKEN PULAV

INGREDIENTS

1. 750 gm chicken
2. 500 gm rice
3. 3/4 cup ghee or refined oil
4. 2 0nions
5. 1tbsp garlic paste
6. 1tbsp ginger paste
7. 1tbsp coriander seeds
8. 1tbsp sonf
9. 1tbsp whole garam masala
10. 6 green chilies

METHOD

• soak rice for 30 minutes.
• in 3cups of water boil coriander seeds ,sonf and sonth for 15 minutes sieve and reserve the liquid
• take a heavy bottom pan ,heat oil and fry onion slices golden brown,take out half onion .
• add chicken in the pan with ginger garlic paste and whole garam masala fry chicken on medium heat.
• add green chillies salt keep frying add the reserve liquid in the chicken.
• cover the pot and cook until chicken is 3/4 done.
• add soaked rice in the pot stir it well .the water should be 1cm above the rice,if more water is needed add hot water.
• check the salt .
• cook over medium heat till half the liquid in the rice dries up.then reduce the heat to low.
• spread fried onion and 1tbsp garam masala and saffron water over the rice .
• put it on dum for 10 minutes.
• serve with raita.

CHICKEN KORMA

INGREDIENTS

1. 600 gm chicken
2. 200 gm onion slices
3. 200 gm yogurt
4. 15 gm ginger paste
5. 15 gm garlic paste
6. 20 gm red chili powder
7. 1/2tsp black cumin powder
8. 1tsp cumin powder
9. 1tsp coriander powder
10. 6 cloves
11. 4 green cardamom
12. 1'' cinnamon
13. 3/4 cup refined oil
14. salt to taste

METHOD

• heat oil in a pan ,fry sliced onion ,light golden brown,take it out and grind it.
• in the same oil fry chicken pieces with clove and cinnamon on medium heat.add yogurt and keep frying until all yogurt water absorbed and oil  starts separating from chicken.
• add garlic,ginger paste and salt stirring for few minutes then add dry masala and crushed onions , keep frying and adding few spoons of water at a time when masala is fried add water, cover the pot and cook until chicken is tender and some gravy remains.
• check the seasoning.
• add cardamom powder and  saffron and kewara water.
• serve with nan or rumali roti

MUTTON KORMA

INGREDIENTS

1. 1 kg mutton
2. 1cup ghee
3. 250 gm onions
4. 3tbsp garlic paste
5. 3tbsp ginger paste
6. 3tbsp red chili powder
7. 2tbsp coriander powder
8. 1tbsp cumin powder
9. 1/4 tsp turmeric powder
10. 250 gm yogurt
11. salt to taste
12. 1tsp garam masala
13. 1/2tsp mix green cardamom,nutmeg and mace powder

METHOD

• heat ghee in a heavy bottom pan,fry sliced onion golden brown
• take out half fried onion when cool crushed them.
• in the same ghee add ginger, garlic paste and dry spices  with 2tbsp water and fry the masala
• add meat and stir well bhonu on medium heat when it gets fried
• add yogurt and bhonu when all the water of yogurt  absorbed
• add water and cover the pot,cook it till meat is tender and desired quantity of gravy remains
• check the seasoning
• add cardamom,nutmeg and mace powder.
• serve with roti or nan.

GOSHT ALOO(meat with potatoes)

INGREDIENTS

1. 1/2 kg mutton
2. 1onions sliced
3. 1/2 cup yogurt
4. 1/2 kg potatoes
5. 1/4cup refined oil
6. 1tsp garam masala powder
7. salt to taste

for masala paste

1. 1 onion
2. 6 whole chilies
3. 1tsp turmeric
4. 2tbsp coriander
5. 1bud of garlic
6. 1'' ginger

METHOD

• in a pan heat 1/3 cup refined oil,fry onion slices till golden brown
• add meat with 4 cloves,1stick cinnamon,2bay leaves and 2green cardamom stir well,after 5 minutes, add masala paste keep cooking and stirring  until oil starts separating from masala.
• add yogurt and salt ,do more frying(bhunai)
• add water and cook ,until meat is half done.
• add potatoes and cook till both are tender.
• check seasoning.
• add 1tsp garam masala powder
• garnish with chopped green coriander.
• serve hot with roti or boiled rice.

SHAMI KAWAB

INGREDIENTS

1. 1/2 kg mutton keema
2. 1/2 cup channa dal
3. 1/4 tsp cumin seed
4. 6 whole red chillies
5. 2 black cardamom
6. 6 peppercorn
7. 8 cloves of garlic
8. 1'' ginger
9. 1 cinnamon stick
10. 1/2tsp coriander powder
11. 1tbsp yogurt
12. salt to taste
13. oil for frying
14. chopped green chillies,coriander leaves, spring onion

METHOD

• soak channa dal for 30 minutes.
• in a pan add all the ingredients (1-12 ) with 1/2 cup of water and boil it on medium flame till meat and dal is cooked and all the water absorbed.
• cool the mixture and grind it.
• check the seasoning.
• add chopped green chillies,coriander leaves and finely chopped spring onions.
• make petties(kawabs) and shallow fry them on medium heat.
• serve hot with coriander chutney. 

ACHARI MUTTON

INGREDIENTS

1. 1/2 kg mutton
2. 250 gm yogurt
3. 1tbsp garlic paste
4. 1tbsp ginger paste
5. 1 fried onion crushed
6. 3tsp red chili powder
7. 1/2tsp turmeric powder
8. 1tbsp coriander powder
9. 1tspcumin powder
10. 1tsp sonf powder
11. 1tsp garam masala
12. 2tbsp tomato paste
13. 6 green chilies
14. 2 tsp achar masala
15. 1/4 cup refined oil

METHOD

• in yogurt mix all pastes and dry masala with salt .
• in this marinate add mutton ,put it in refrigerator for 6 hours or overnight.
• heat oil in a pan add marinated meat stir and cover,cook it on medium heat till tender and oil starts separating from masala
• add tomato paste
• slit the green chilies and stuff the achar masala in them.
• add these stuffed chilies in cooked meat ,mix them gently .
• after 10 minutes garnish it with chopped coriander.
• serve with roti or boiled rice.

STUFF PASANDAY #2

INGREDIENTS

1. 1/2kg pasanday

2. 1tbsp papaya paste
3. 1tbsp chili powder
4. 1tbsp garlic paste
5. 1tbsp ginger paste
6. 1tbsp coconut powder
7. 1tbsp poppy seed powder
8. 1 1/2 tsp kashmiri garam masala
9. 1/2 cup hung curd(yogurt)
10. 2 tbsp roasted channa powder
11. salt to taste
12. 4 tbsp refined oil

for stuffing   Julian's of ginger,green chili and onion.

METHOD

• mix all the ingredient in pasanday and leave it to marinate over night or at least 4 hours in refrigerator.
• stuff  pasanda with stuffing roll them and secure with toothpick
• in non stick pan heat oil/ghee arrange all the pasanday in one layer
• cover the pan cook on medium heat.after 15 minutes turn them and cook other side for another10 minutes until meat is tender.
• open the lid and increased the flame to evaporate excess of  moisture.
• keep gently turning and frying them till golden brown .
• garnish with onion slices, chopped coriander leaves and tomato
• serve with chutney.

PS I cooked them in solar cooker then fry them in oil.

MUTTON PAYA

INGREDIENTS

1. 4 mutton payas

2. 1 bud of garlic
3. 8 cloves
4. 2 cinnamon sticks
5. 1/2 tsp turmeric powder
6. 2 tbsp red chili powder
7. 3 tsp coriander powder
8. 1 tbsp ginger garlic paste
9. 2 onions sliced
10. 1tsp garam masala
11. salt to taste
12. 1/4 cup refined oil
13. 1/2cup yogurt
14. lemon juice,chopped coriander leaves and green chilies.

METHOD

• rub flour on paya and wash well
• boil paya with garlic buds ,cloves,cinnamon ,turmeric powder and salt
• when they are tender and 3cups of soup left remove from heat
• dish out payas from soup ,discard garlic buds .
• heat oil in a pan add sliced onion ,fry them golden brown .
• remove onions from oil and crushed them.
• add crushed onion and garam masala in yogurt
• in same oil add ginger garlic paste and dry spices bhonu with some water.
• add payas and fry them with masala then add yogurt onion mixture bhono
• keep adding soup of payas when oil separated from masala add all the soup in the pan.
• place the pan on heavy tawa and put it on low heat for 1 hour
• check the seasonings add lemon juice.
• serve it hot with roti or nan.
• garnish it with chopped coriander leaves ,green chili,and Julian's of ginger.

FRIED MUTTON LIVER

INGREDIENTS

1. 500gm mutton liver
2. 2 tbsp refined oil

1/2 black pepper

1. salt to taste
2. 1lemon juice
3. chat masala

METHOD

• wash and pat dry liver pieces
• heat oil in a pressure cooker add liver pieces,black pepper and salt.
• cook it for 3 minutes.remove from heat and let it cool.
• open the lid, and evaporates the excess of moisture. 
• sprinkle chat masala and lemon juice.

• serve hot with salad.

EID UL-ADHA greetings

MAY THE BLESSINGS OF ALLAH FILL YOUR LIFE WITH HAPPINESS AND OPEN ALL THE DOORS OF SUCCESS NOW AND ALWAYS

      

      WISH YOU AND YOUR FAMILY A HAPPY EID UL-ADHA

                  

                from  Aysha and family

ROGANI MUTTON KORMA

INGREDIENTS

1. 1kg mutton
2. 2 onions
3. 1tomato chopped
4. 2tbsp ginger paste
5. 2tbsp garlic paste
6. 4tsp red chili powder
7. 1/4 tsp turmeric
8. 3tsp coriander powder
9. 1tbsp almond powder
10. 1tsp poppy seeds
11. 1/2 cup refined oil
12. 1 cup yogurt
13. whole garam masala(1''cinnamon,5green cardamom,1 black cardamom,5cloves,2bayleaves,5 peppercorn)

METHOD

• grind poppy seeds and almond and mix with onion paste,ginger,garlic,and all dry masalas.
• heat oil in a pan add whole garam masala when they crackles,
• add wet masala paste and fry it,then add yogurt and salt
• add mutton stir well close the pot
• cook it medium to low heat, let it cook in its water.add more water if required.
• when meat gets tender open the lid and bhonu until oil starts separating from masala..
• add some hot water for the gravy.
• adjust the seasoning
• garnish with almonds and chopped coriander.

serve with nan,roti or boiled rice.

GULETHI

Gulethi is a  Jaipuri Rajasthani sweet rice dish

INGREDIENTS

1. 1/2 kg rice(Sela rice)
2. 1/2kg sugar
3. 150 gm khoya
4. 150 gm ghee
5. 6 cardamom
6. 1/2 cup water
7. 5ogm candy cherries
8. 50 gm almonds
9. 50 gm cashew nuts
10. 20small gulab jamun

METHOD

• soak rice at least 4 hours.
• boil water add soaked rice,cook it till fully done,drain rice.
• in a heavy bottom pan heat ghee add crushed cardamom,1/2 cup water and sugar ,cook until it start boiling.
• add khoya and stir, khoya will dissolved in syrup
• cook it on medium to high heat ,keep string ,until its colour changed to golden
• add boiled rice mix it well.cover the pot
• sugar will leave water so increase the heat ,open the lid and let water absorb in rice.stir rice
• when all the water absorber put the heat very low and cover the pan.put it on dam.
• add almonds,cashew nuts,candy cherries and gulab jamun.
• serve warm.

PASANDAE

PASANDAY

Ingredients

marinate for meat

1.500 gm bone less meat

2. 1tbsp papaya paste

3.1tsp salt

4.1tbsp garlic

51tbsp ginger

spices for pasanday

1. 2tbsp red chili powder

2.1tsp aniseed powder(sonf)

3. 1tsp cumin powder

4. 1tsp poppy seeds,powder

5. 1 1/2 tsp garam masala,powder

6.2tbsp roasted Channa, powder

7. 2 tbsp coconut powder

8. 2 cup yogurt

Method

• in pasanday add all the marinate ingredients and leave it over night.
• mix all the dry ingredients and  in the marinated pasanday leave it for 2hours.yogurt
• heat refine oil in kadhi and fry onion slices light pink in colour
• spread the pasanday over the fried onions on slow fire let them cook for 10 minutes
• turn the pasanday and cook the other side.
• raise the fire ,put the lid on,and cook until meat is tender.keep turning in between.

garnish it with chopped coriander leaves,onion slices and lemon wedges.

PS.pasanday is a special cut of meat.butcher will make it for you

   if you can not get green papaya use ripe papaya ,kachri or tenderizer powder

LAZEEZ CHOPS

INGREDIENTS

1. 500 gm mutton chops
2. 2onions grated
3. 2tbsp garlic paste
4. 2tbsp ginger paste
5. 1tsp red chili powder
6. 1/2 cup hung curd(yogurt)
7. 1/2 tsp black pepper
8. 4cloves
9. 1'' cinnamon
10. salt to taste

METHOD

• mix all the ingredients in yogurt.
• rub this paste all over the chops and leave them in this marinade for 3-4 hours.
• heat  1/4 cup oil in pressure pan add the mutton chops with marinade paste.
• pressure cook for 10 minutes let it cool itself.
• uncover and cook until all the liquid evaporates.
• fry lightly till golden in colour on both sides.
• sprinkled chat masala.
• garnished with chopped green coriander leaves.

sheermal

INGREDIENTS

1. 1 kg whole wheat flour
2. 500 gm semolina
3. 11/2kg all purpose flour(maida)
4. 1tbsp salt
5. 1 yeast cake
6. 600 gm sugar
7. 500gm ghee
8. 2800 ml milk
9. 2 eggs
10. 1tbsp green cardamom powder

METHOD

• mix and sieve both flours,semolina with salt.
• dissolve sugar in Luke warm milk add yeast cake and well beaten eggs.
• knead flour with the milk mixture add some water if needed.
• then add melted ghee and cardamom powder and knead it to a soft dough.
• cover the dough and put it in warm place for about 30 minutes.
• divide the dough in equal parts,make them into round balls and roll out in to a thick pancake put on greased tray.prick all over with a fork.cover with cloth and let it rise.brush with saffron and milk mixture.
• bake in a pre heated oven at 200C for 12-15 minutes.
• or you can send prepared dough to local bakery they will bake for you.

MUTTON KABOB

INGREDIENTS

1. 1kg keema (mince meat)
2. 2onions chopped finely
3. 3 green chili chopped finely
4. 2 tbsp ginger paste
5. 2 tbsp garlic paste
6. 1tbsp red chili powder
7. 1tbsp cumin powder
8. 1/2 tsp black pepper powder
9. 8 cloves powder
10. 10 green cardamom powder
11. 2 eggs beaten
12. oil for frying kabob
13. salt to taste

METHOD

• mix all the ingredients in mince meat except oil,leave it to marinate  over night or at least 4 hours.
• make one kabob and shallow fry it.check the seasoning.
• take some keema mixture and wrap around skewer, make all the skewers.
• barbecue them on medium hot coal.basting them with lemon juice and ghee or butter .
• serve them with coriander mint chutney.
• with this mixture make small petties and shallow fry  them on medium heat.

KEEMA KALEEGE

INGREDIENTS

1. 400 gm kaleege(mutton liver)
2. 250 gm keema(mince meat)
3. 4tbsp refined oil
4. 11/2 tbsp garlic paste
5. 1 tbsp ginger paste
6. 1tbsp red chili powder
7. 1/2 tsp turmeric powder
8. 2 tsp coriander powder
9. 2tsp cumin powder
10. 2 onions fried paste
11. 1/2 cup yogurt
12. 1tbsp garam masala
13. whole garam masala(3bay leaves,4green cardamom,2black cardamom,4cloves,1'' Cinnamon,1tsp mace )

METHOD

• heat oil in a pan add whole garam masala saute it .
• add ginger garlic paste fry it for 2-3 minutes.
• add chili,turmeric,coriander,cumin powder ,salt and keema cook it until keema is half cook .add kaleege and cook 10 minutes
• in yogurt mix fried onion paste ,add it into keema kaleege and fry(bhonu)
• add garam masala
• garnish with chopped coriander leaves ,chopped green chili and juliennes of ginger.

GALAWATI KABAB

Galawati Kawab also known as kachay keemay key kawab.They taste better than shami Kawab.

INGREDIENTS

1. 1 kg mutton keema(mince meat)
2. 150 g onion paste
3. 100g onion fried and crushed
4. 2tbsp garlic paste
5. 2 tbsp ginger paste
6. 2tsp papaya paste
7. 2tbsp red chili powder
8. 2tbsp roasted Channa powder
9. 2tbsp kawab masala
10. 6 green chilies chopped
11. 1/2 cup coriander leaves
12. oil for frying

METHOD

• in keema ,mix paste of onion,papaya,ginger,garlic paste, red chili and salt.
• marinate it for an hour.
• add crushed fried onion ,kawab masala,chopped coriander leaves and chopped green chilies.mix well.
• put this mixture in a bowl ,in the center make a depression put some burning charcoal add green cardamom and mace then drop one tsp of pure ghee on burning coal ,the smoke will come  out ,immediately cover the bowl for ten minutes.
• remove the charcoal and mix keema again .
• make small patties and shallow fry them.
• serve with chutney,kachumer.

KACHUMER

1. 1onion finely sliced
2. 1 tomato chopped
3. 1 green chili chopped fine
4. 2 tsp fresh  or dry mint powder
5. 2tbsp corinder leaves chopped
6. salt to taste
7. 1tbsp lemon juice

mix all the ingredients.serve in a bowl.

KALASH PEDA

INGREDIENTS

1. 1 1/2cup Khoya
2. 3 tsp sugar
3. 1tbsp milk
4. 2 tbsp dry fruits(almond,cashew nuts,pistachios)
5. rose essence
6. silver foil

METHOD

• roast dry fruits and coarsely grind for stuffing
• grate khoya, mix milk (if it is too dry )and sugar (powder),cook it on slow heat keep stirring,add rose essence.
• cool it,take small amount of khoya mixture, roll it like ball, make a depression in the center put some dry fruit stuffing  roll it again and give a shape of kalash.
• wrap silver foil around the kalash.

Wishing you all a very Happy Diwali

We wish you and your families a very Happy Diwali. We thank you all for your gracious support and encouragement.

CUSTARD APPLE BURFI

INGREDIENTS

1. 150 g cashew nuts
2. 150 g sugar
3. 2 tsp milk
4. edible green colour

METHOD

• soak cashew nuts in water for two hours drain water.
• grind cashew nuts with milk.
• cook cashew nut paste with sugar on slow heat until ball stage comes
• put this in a grease plate.
• put little ghee in your palm and roll warm cashew nut past make a ball of one inch in diameter
• roll several small balls
• stick small balls around the big ball to give shape of custard apple
• dissolve edible green colour in water and paint the custard apple.

MUTTON KEEMA

INGREDIENTS

1. 1/2 kg mutton keema(mince meat)
2. 1large onion sliced
3. 1tbsp garlic paste
4. 1tbsp ginger paste
5. 1tbsp red chilli powder
6. 1tbsp coriander and cumin powder
7. 1/2 tsp turmeric powder
8. 1/2 cup yogurt
9. 1 tomato chopped
10. 2tbsp refined oil

1tsp garam masala

• METHOD
• heat oil in a pan ,add sliced onion  fry , till golden brown,take them out.
• in the same oil add keema and garlic paste fry it 3-4 minutes.
• add red chilli ,turmeric,coriander,cumin powder and salt .keep stirring
• add chopped tomato and water .cook it until half done
• in yogurt mix crushed fried onion and garam masala
• add yogurt mix in keema and fry(bhoono) till all the liquid evaporates and nice aroma comes.
• garnish with chopped coriander leaves.

This is a basic keema recipe.from it we can make following dishes.

1. KEEMA WITH PEAS

      when keema is 3/4 done add green peas adjust its seasoning by adding more chilli and salt.

2. KEEMA WITH POTATOES

  Take baby potatoes or big potato cut it in cubes and fry them .add them when keema is almost cooked .Add chopped green chilli and salt. cook 5minutes

garnish it with chopped coriander leaves.

3. KEEMA WITH OKRA
cut okra in 1'' pieces,fry them in oil.
take 2 tomatoes blanched and puree them.add in cooked keema with fried okra
adjust the seasoning.cook keema for ten minutes.garnish with chopped coriander leaves.

KADHI with PAKORA

INGREDIENTS

for kadhi

1. 300ml butter milk
2. 1/4 cup gram flour
3. 1tbsp corn flour
4. 1tsp red chili powder
5. 1/2 tsp turmeric powder
6. 1 tsp dry ginger
7. 1tsp salt
8. 2cups of water
9. 1tsp roasted cumin power

for pakoras

1.  250 g gram flour(besan)
2. 1onion finely chopped
3. 1tsp red chili powder
4. 1green chili finely chopped
5. 1tbsp ginger garlic paste
6. 1tsp carom seeds(ajwain)
7. 1tbsp kasoori methi
8. 1tsp pounded whole coriander seeds
9. 1/8 tsp baking soda
10. 2tbsp chopped coriander leaves
11. water to make paste
12. salt to taste
13. oil for frying pakoras

for tempering

1. 1tbsp ghee or refined oil
2. 2tbsp onion sliced
3. 4cloves of garlic chopped
4. 1/2 tsp cumin seeds
5. 10 curry leaves

METHOD

• in butter milk add all the ingredients and blend it well
• boil the mixture on high heat for five minutes keep stirring then simmer it for an hour
• mix all the ingredients of pakoras
• fry pakoras in oil.
• add them in kadhi when it is ready.
• heat refined oil add tempering ingredients
• pour the oil on the kadhi and cover it
• garnish with chopped coriander leaves
• sever with boiled rice .

KALEEJI KORMA

INGREDIENTS

1. 500g mutton liver

2. 1 onion sliced
3. 1tbsp garlic paste
4. 1tbsp ginger paste
5. 1tbsp red chili powder
6. 1/4 tsp turmeric powder
7. 1tbsp coriander cumin powder
8. 1/2 cup yogurt
9. 1tbsp mix whole garam masala
10. salt to taste
11. 3tbsp refined oil
12. 1/8 tsp mace powder
13. 4 green cardamom powder

METHOD

• wash and cut kaleege in small pieces ,drain well.
• heat oil add whole garam masala and onion slices, fry it golden brown ,take them out and grind them .
• in the same oil add garlic paste along with kaleegi ,fry it two minutes.
• add red chilli powder,turmeric powder,coriander powder,cumin powder, ginger paste and salt keep frying till oil starts separating.
• mix onion paste with yogurt ,add in the pot  bhuno for few minutes .
• cover the pot and cook it .dont over cook it otherwise kaleege will become hard.
• add mace and green cardamom powder
• serve with roti

SHAMI KAWAB

INGREDIENTS

1. 500g mince meat without fat
2. 2 onion sliced
3. 1cup Channa dal
4. 10 cloves of garlic
5. 2'' ginger chopped
6. 6 whole red chilies
7. 4cloves
8. 2 black cardamom
9. 4 green cardamom
10. 1/2tsp black pepper
11. 2tsp black cumin
12. 2tsp poppy seeds
13. 1tsp aniseed
14. salt to taste

METHOD

• Mix all the ingredients with one cup of water,cook on slow fire until meat and dal are cooked and mixture is semi dry.
• grind the mixture.
• add chopped green  chilies and coriander leaves.adjust the seasoning.
• make patties and shallow fry them.
• by any reason if kawab breaks add one beaten egg in the mixture then fry.
• serve with coriander chutney.

LAZEEZ MUTTON LIVER

INGREDIENTS

1. 500 g liver cut in big cubes
2. 2 tbsp oil
3. 1/2 tsp black pepper
4. salt to taste
5. lemon juice

METHOD

• wash and drain liver pieces pat them to dry.
• heat oil add liver pieces ,add garam masala powder.
• cook it on medium heat until it gets tender and dry
• add salt and lemon juice
• serve with green chutney

GREEN CHUTNEY

1. 3 green chillies
2. 6cloves of garlic
3. 1 bunch of coriander leaves
4. 1/2 cup mint leaves
5. 1 lemon juice
6. salt to taste

In blender ,put all the ingredients and grind it till it becomes smooth paste.

BUSY DAY MUTTON STEW

INGREDIENTS

1. 1/2 kg mutton
2. 3 onions sliced
3. 1tbsp whole garam masala
4. 1tbsp garlic finely chopped
5. 1tbsp ginger finely chopped
6. 1tsp red chilli powder
7. 2 whole red chillies
8. 1/2 tsp turmeric powder
9. 1tbsp coriander powder
10. 1tsp cumin powder
11. 1tsp fennel seed powder
12. 1 large tomato chopped
13. 1 cup yogurt
14. salt to taste
15. 1/4 cup refined oil

METHOD

• put all the ingredients in the pressure cooker and mix well.
• close the pressure cooker and cook 15 minutes.
• release the pressure and remove the lid ,cook on high heat keep stirring until all the liquid evaporates and oil separates.
• check the seasoning.(put red chillies according to your taste)
• garnish with chopped coriander leaves.
• served with nan , roti or steamed rice.

This is a simple recipe for cooking mutton .No special skill is required.

SHAHI MUTTON DISH

INGREDIENTS

1. 400g shahi mutton
2. 2 onion sliced
3. 1tbsp garlic
4. 1tbsp ginger
5. 1tbsp coriander powder
6. 2bay leaves
7. 4cloves
8. 2 black cardamom
9. 4 green cardamom
10. 12 pepper corns
11. 1/8 tsp nutmeg mace powder
12. 3tbsp refined oil
13. salt to taste

METHOD

• boil water and dip shahi mutton (ojari)in it. take it out and rub it clean with flour .cut it in 1'' pieces.
• Heat oil, add whole garam masala then add sliced onion fry it golden brown.
• add garlic ginger paste,red chilli powder,turmeric powder,coriander powder and salt.fry the masala well,keep adding little water and stirring
• add shahi mutton pieces fry it for 5 minutes
• cover and cook till it is tender open the lid and cook till oil start separating from masala
• add green cardamom and nutmeg mace powder
• garnish with chopped coriander leaves
• serve with roti .

thanks Shakeela Zafer for sharing and preparing this recipe.

PAV BHAJI MASALA,CHOLA MASALA

PAV BHAJI MASALA

2 tbsp whole coriander
1 tbsp cumin seed
1 tbsp dry mango powder
1 tsp chana dal
1/2 tsp turmeric powder
1/2 tsp dry ginger powder
1/2 tsp black pepper
1/2 asafoetida powder
5-6 cloves
1 green cardamom
4 red chilies

• in a frying pan dry roast Chana dal,coriander seed,cumin seed,red chilies,clove,cinnamon ,black pepper and asafoetida.
• cool it,then grind it with ginger powder,turmeric and dry mango powder.
• store in a glass bottle

CHOLA MASALA

2tsp coriander powder
2 tsp cumin powder
1 tsp ajwain powder
2 tsp dry ginger powder
2 tsp black pepper powder
1 tsp clove powder
2 tsp cinnamon powder
1 tsp red chili powder
2 tsp dry mango powder
3tsp black salt
2 tsp anardana powder

mix all the powders ,store in a bottle.use it according to your taste.